HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a large bowl. Beat eggs until light and fluffy. Slowly add sugar and beat well. Add oil and vanilla. Add Zucchini, sift dry ingredients and add nuts and chips. Bake in three medium or 2 large size bread pans-greased floured for one hour and 10 minutes at 350 degrees.
Combine beef, pork, veal, bread crumbs, garlic, pepper, eggs, milk, basil and parsley. Mix well. Shape mixture into meat balls, 1 1/2 inches in diameter. Preheat ungreased skillet for 3 minutes over medium heat. Saute meat balls until evenly browned. Remove as they brown and add to hot spaghetti sauce. With meat balls in spaghetti sauce, simmer, covered, over low heat for 45 to 60 minutes.
Cut pocket in center of each pork chop. Mix ingredients and stuff into each pork chop. Fasten with toothpicks and brown in skillet. Place in shallow pan and bake at 375° for 45 minutes to 1 hour.
Preheat oven to 400°. Mix flour and sugar before putting into milk and eggs. Add other ingredients. Pour into unbaked pie shell and bake 10 minutes at 400°, then turn oven down to 350° until done.
Beat together eggs and butter; then add mashed bananas and milk until creamy. Add vanilla, flour, carob powder, baking powder and baking soda. Beat well. Stir in coconut. Spoon evenly into oiled and floured 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes or until a knife comes out clean. Cool.
Melt butter in heavy pan. Remove from heat, using electric beater, beat marshmallow topping into melted butter. Add Rice Krispies and stir until coated. Press into 9-inch pie pan. Freeze 1 hour or longer, and fill with softened ice cream, refreeze until serving time. Can be served with any kind of topping desired, or fresh fruit.
Cook bacon. Use drippings to saute onion in. Mix remaining ingredients together. Put in casserole dish; top with crumbled bacon. Bake at 350° for 45 minutes or until most of liquid is gone and beans are bubbly.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup tomato soup. Mix thoroughly. Shape into about 20 to 25 balls and place in a casserole dish. Mix remaining soup, water, brown sugar and Worcestershire sauce. Pour over meatballs. Cover and bake 1 hour at 350°. Spoon sauce over meatballs while baking. Serve over noodles.
Rinse turkey. Place in casserole or Dutch oven. Combine taco seasoning mix and water, pour over turkey. Cover. Bake in 350° oven for 1 hour. Remove cover; turn turkey over. Bake, uncovered, for 1 hour more. Serve with sour cream. Makes 2 to 4 servings.
Cream together butter and Ricotta cheese. Add vanilla, sugar and egg and beat together. Add flour and baking soda. Bake at 350° for 10 minutes. Drop by rounded cookie dough scooper. Frost with confectioners sugar frosting or cream cheese frosting.
Sprinkle mixture into pie plate. Add 1 cup strawberries (fresh or frozen). Add remainder of vanilla wafer crumbs to strawberries Let chill for as long as possible in refrigerator.
Drain mushrooms. Keep liquid and add water, if needed, to equal 1/2 cup. Add breadcrumbs, egg, salt and pepper; let stand 5 minutes. Add ground chuck, oregano and 1/2 mushrooms; mix lightly. In a pizza pan, form a "meat" crust. Cut 2 slices of cheese into 8 pieces. Layer over meat. Top with pizza sauce, onion, pepper, tomatoes and rest of mushrooms. Sprinkle with oregano. Bake at 350° for 55 minutes. Top with rest of cheese; bake 5 minutes. Let stand for 10 minutes.
Mix in large bowl hamburger, crumbs, eggs, milk and salt. Shape into small balls and brown on all sides. Place in saucepan and add onion soup (no water) and simmer for 15 minutes. Make rice as package directions. Place rice on large plate or bowl and place meat balls on top. Meat balls can be placed in crock-pot on low heat all day.
Lightly cook spinach; squeeze out all water. Put in big bowl. Add Ricotta cheese, Romano cheese, 2 eggs, basil, parsley, pepper and oil and mix thoroughly. Cook lasagna noodles until soft (12 to 15 minutes); drain noodles and cool. Spread 3 tablespoons of filler on noodles. From short side, start to roll tightly. Put in pan that has about 1/2 cup sauce on bottom. Do all the roll-ups and cover the tops with the rest of the spaghetti sauce. Cook in 400° oven for 30 to 40 minutes. Serve.
Drain pineapple and mix together. Place in graham cracker crust. Refrigerate 3 to 4 hours before serving. Quick and easy. "$Million $Dollar Taste."
Mix cocoa and sugar, stirring constantly over medium heat for 1 minute. Remove from heat. Add butter and stir until melted. Add milk. Cook over medium heat until sauce comes to a full boil, stirring constantly. Remove from heat. Add vanilla and salt. Cool 5 minutes before serving.
Mix first 4 ingredients. To mixture, add bacon, fried until crisp, using about 1/2 of bacon grease. Pour into casserole dish. Cover and bake at 350° for 1 hour.
Saute onion and green pepper in butter. Blend all ingredients in crock-pot on high for 1 hour and on low for 2 to 3 hours. (I use 1 can of potato soup and cook about 5 cubed potatoes and add instead of second can of soup.)
Combine margarine, garlic powder, parsley and oregano. Stir to mix. Pour over bread cubes; toss until coated. Place in single layer on baking sheet. Bake at 275° for 1 hour. Stir occasionally. Serve with soup or salads.
Empty Jell-O and cheese in bowl. Add hot water until Jell-O is dissolved. Add pineapple juice and beat until cheese is dissolved (use beater). Set in refrigerator until firm, but not solid. Add pineapple, nuts, celery and cherries and fold in whipped cream. Refrigerate.
Mix all ingredients with fork. Put into 13 x 9-inch ungreased pan and bake at 350° for 30 to 35 minutes.
Melt oleo in pan. Make sugar, flour, milk, salt and baking powder into a batter. Pour over oleo. Pour fruit over batter and sprinkle with sugar and cinnamon. Bake at 350° until done, about 30 minutes.
Line cookie sheet with foil. Butter foil. Arrange crackers in single layer, salty side up. Melt margarine and brown sugar. Boil 3 minutes. Pour over crackers and bake 5 minutes in a 400° oven. Take out of oven. Immediately spread on the chocolate chips. Let melt and smooth over all. Sprinkle chopped pecans on top. Refrigerate 1 hour. Break into pieces.
Mix, put into an uncooked shell or tart and bake at 375° for 30 minutes, or a little longer at 350°.
Cook the shrimp in salt water together with onion and garlic. Cool and clean. Serve in onion sauce.
Cook all meats thoroughly. Combine all ingredients, except egg roll wrappers, in a large bowl and mix well. Place approximately one tablespoon of mixture in the center of each egg roll wrapper. Wrap tightly and deep fry until golden brown.
Blend all ingredients together. Turn into fancy bowl. Refrigerate 4 to 5 hours until chilled through. Serves 10.
Saute onion in margarine. Mix and add to onion all remaining ingredients. Bring to a boil and simmer. Pour over meat.
Combine chips and peanut butter in large saucepan. Stir over low heat until smooth. Remove from heat. Add Rice Krispies. Stir until well coated. Press mixture into buttered 13 x 9-inch pan. Chill until firm. Cut into squares.
Cut together and press over bottom of 13 x 9-inch dish. Bake 12 minutes at 350°. Let cool.
Mix all ingredients. Shape into a ball. Refrigerate overnight. Serve with Ritz crackers.
Mix pudding; add Cool Whip. Chop up Oreos. Using small cups, fill 1-inch with Oreo crumbs. Mix about 1/3 of Oreo crumbs in with the pudding and Cool Whip mixture. Spoon in pudding 1 to 2-inches high. Sprinkle on remaining Oreo crumbs. Add gummy worms or any other gummy bugs you can find.
Spray 9x13 pan with cooking spray. Unroll package of crescent rolls and use for crust covering bottom of pan (seal perforations). Brown sausage and drain. Spoon scrambled sausage over dough. Layer potatoes over sausage. Sprinkle cheddar cheese next. Beat eggs, milk, salt and pepper and pour over other ingredients. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes.
In medium saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil until mixture forms soft in cup of cold water. Remove from heat; stir in peanut butter. Beat until smooth. Spread into buttered 9-inch square pan. Chill until firm. Cut into squares.
In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onion. Cover and refrigerate.
Fix meat loaf like you always do. Spread out flat about 1 inch thick; place pieces of bacon and 1/2 the cheese. Roll up and press edges to seal. Bake as regular meat loaf. Right before it finishes cooking, sprinkle cheese on top and bake until melted.
Heat oven to 325°. In large bowl, combine cereal, oats, nuts, cinnamon and salt. In small saucepan, combine butter, honey and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended. Pour over cereal mixture; mix until thoroughly coated.
Mix all ingredients until blended. Put batter in 3 greased cake pans. Bake in 350° oven for 25 minutes.
Wash and cut corn off the cob in a large bowl. Combine corn, sugar, flour, water, salt and pepper; mix well. Melt butter over medium heat. Add ingredients in the skillet and cook over low heat, stirring frequently, for 1/2 hour to 45 minutes, or until tender.
Mix dry ingredients. Add wet ingredients, adding tea last. Fold in berries. Use a 9 x 13 inch prepared pan or make into muffins. Bake at 350° until done.
Combine all ingredients in a casserole baking dish. Let stand overnight in refrigerator; remove one hour before baking. Bake 1 hour at 350° in a preheated oven.
Wrap crescent dough around hot dogs and sprinkle each with cheese. Place on cookie sheet or pan and bake at 400° for 6 to 8 minutes or until brown.
Beat eggs, then mix all ingredients together. Pour into a 2-quart baking dish. Bake at 350° for 35 to 40 minutes.
Mix ingredients together. Chill dough. Roll out and cut to size you want. Bake at 350° until lightly brown, about 10 minutes. Watch carefully. Cool slightly. Fill with jelly and dip both sides in sugar.
Add to spinach mixture and pour into baked quiche crust or 9-inch (deep dish) pie crust. Bake at 350° for 50 minutes.
Boil chicken in bouillon water. Cook shells and drain. Prepare stuffing. Dice chicken. Mix all soups together with 2 1/2 cans of water. Add about 1/2 cup of soup to stuffing to moisten. Add diced chicken to stuffing. Stuff shells.
Unroll dough on lightly floured surface; press together seams to form 12 x 4-inch rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese.
1. Cook the linguine according to package directions, omitting the salt. Rinse with cold water; drain and set aside.
In a large mixing bowl with electric mixer, beat eggs for 30 seconds on medium speed. With mixer on low, gradually add melted butter and almond extract. Beat in sugar, flour and salt until blended, about one minute on medium speed. Spray a jelly roll pan, 15 x 10-inches with one-inch sides with vegetable spray. Pour batter evenly into pan, smoothing out evenly to edges. Sprinkle almonds evenly over top of batter.
Melt butter. Add flour, mix until smooth. Add salt and pepper. When mixture is smooth and bubbly, take off burner; add milk. Put on burner. When mixture is a little thick, add cheese. Stir continuously until thick. Remove from burner. Add to 2 cups cooked macaroni noodles. Mix in 1/4 cup chopped onion; dot with butter. Bake at 350° for 30 minutes; covered. Remove lid. Bake for 15 minutes more.
Prepare crust in 10 x 13-inch pan. Stir jello, water, sugar and cream cheese until smooth. (This takes a little "elbow grease"!) Let cool. Whip chilled milk, then add all other ingredients to milk. Pour into crust. Store in freezer overnight before eating.
Brown beef, garlic, onion and green pepper. Drain. Add other ingredients and bring to a boil. Cook over medium heat for 45 minutes.
Pound chicken breasts very thin between 2 sheets of waxed paper (use flat side of mallet). Dip chicken breasts first into beaten egg, then into bread crumbs. Heat oil with clove of garlic; remove garlic. Brown chicken for 3 minutes each side over medium heat. Add basil and sherry. Top with lemon slices and capers. Simmer 5 to 6 minutes or until cooked through. Makes 4 servings.
Layer cookies on large round tray. Soften cream cheese and mix with enough pineapple juice to bring to spreading consistency. Spread over cookies. Pour can of cherry pie filling over cream cheese mixture.
Mix in a saucepan the cocoa, sugar and cornstarch; mix well. Cook on stove burner to medium. Stir and cook until thick and creamy. Serve with biscuits and butter.
Stir together mayonnaise, garlic salt, curry powder, red pepper, mustard, lemon juice and chutney. Add chicken, celery and apple. Cover and chill. Makes 4 1/2 cups.
Saute beef, onion and pepper. Drain fat and add salt. Place potato in bottom of baking dish. Alternate layers of carrots, rice and meat. Pour the tomatoes all over casserole. Cover and bake for 2 hours at 350°.
Heat oven to 350°. Mix thoroughly shortening (1 1/2 cups) and eggs. Blend in flour; shape dough into round balls, a teaspoonful at a time.
Mix first 6 ingredients in oblong pan. Mix tapioca and V-8 juice and pour over all. Cover with foil and bake 3 hours at 350°. Don't peek.
In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat, stir in 1/3 cup lemon juice, salt and butter. Cool for several hours or overnight. In a mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining lemon juice. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices. Yields 2 pies (12 to 16 servings).
Mix green beans, soup, milk and basil/dill. Alternate layers of mixture with onion, ending with a ring of French fried onions on top. Sprinkle cheese over top and arrange 1-inch pieces bacon on top of cheese. Bake in buttered casserole dish for 30 minutes in 375° oven.
Cream shortening and sugar. Add egg and beat thoroughly. Mix dry ingredients together and add alternately with milk to creamed mixture. Add vanilla and grated lemon rind. Melt butter in 9-inch round cake pan. Sprinkle brown sugar evenly over the butter or margarine. Arrange sliced pineapple in cake pan. Pour batter over this and bake at 350° for 30 minutes. Turn out immediately and serve with whipped cream.
Blend the milk into the flour until smooth. Blend in the broth. Bring to a boil and cook 1 minute; set aside. Blend the egg substitute and evaporated skim milk in blender. Dribble hot milk-broth-flour mixture slowly in blender, set at low speed. Add mushrooms, salt and pepper to taste. Serve with mashed potatoes and meat loaf.
Place shrimp in 2-inch pan. Add garlic and bread crumbs then remaining ingredients. Cook at 350° for 15 to 20 minutes until shrimp is firm. Serve over rice or linguini.
Beat the eggs, sugar, and oil with a wire beater. Add the dry ingredients and the milk. Then add the pudding. The batter will be thick; therefore, a large spoon will be better for completing the mixture. Add 1 cup chopped nuts or raisins and 1 cup of your choice of the following: applesauce, fruit cocktail, fresh chopped apple, chopped figs, or grated carrots. You can vary the flavorings - just vanilla, less cinnamon, almond, etc. Line muffin tins with paper liners, fill 3/4 full and bake at 400° for about 15 to 20 minutes.
Preheat oven to 350°. Grease and flour only the bottoms and 1/2-inch up the sides of 2 (8 1/2 x 4 1/2-inch) loaf pans. Cream sugar and shortening. Add eggs, sour cream or yogurt and bananas; mix until blended. Stir in flour just until moistened. Fold in nuts and pour batter into prepare pans. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove to rack to cool. Store tightly wrapped in refrigerator.
Mix ingredients. Bake in loaf pan at 350° for 45 minutes. Serve hot with butter.
Brown the beef and add salt, sugar and garlic salt. Add tomato sauce and remove from heat. Cook noodles. Mix cream cheese, sour cream, chopped onions and green pepper. In a buttered casserole, place a layer of noodles, a layer of cream cheese mixture and a layer of the meat mixture. Repeat the layers until all ingredients are used. Top with grated Cheddar cheese. Bake at 350° for 20 to 25 minutes. Serves 6.
Heat oven to 375°. Grease 9 x 9 x 2-inch pan. Sprinkle chilies and cheese in pan. Beat remaining ingredients until smooth. Pour into pan. Bake until golden brown and knife inserted in center comes out clean (approximately 30 minutes). Let stand 10 minutes before cutting. Cut into 1 1/4-inch squares.
Combine yeast and warm water. Let set 5 minutes. Combine flour, baking soda, baking powder and salt in large bowl. Cut in shortening with pastry blender until crumbly. Combine yeast mixture, buttermilk and honey. Add to dry ingredients. Stir just until moistened. Turn out on floured surface. Knead for 1 minute. Roll out to 1/2-inch thick. Cut with 2-inch cutter. Place on ungreased baking sheets. Bake at 400° for 10 minutes or until golden. Makes 4 dozen 2-inch biscuits. Serve with Honey Butter.
Combine rhubarb, flour and sugar and place in a greased 6 x 10-inch pan, then combine butter and shortening and cut into flour, sugar and rolled oats. Sprinkle over rhubarb mixture. Bake at 375° for 40 minutes.
Saute garlic in oil in a large saucepan. Add remaining ingredients; stir. Heat on low until thoroughly blended. Cook double batches and freeze unused sauce in pint or quart containers. When needed, defrost, heat and serve. Before serving, add cooked meatballs, hamburg or Italian sausage, if desired, or serve separately.
Saute onion, celery, ground beef and pork sausage. Add brown sugar, tomato soup and tomato paste to sauteed mixture. Mix all ingredients together and bake for 1 1/2 hours at 350°.
Place eggs in mixer; beat well. Add coconut; beat well. Mix flour and sugar; add to coconut-egg mixture with melted oleo. Add milk and vanilla. Pour into ungreased pie pan. Bake at 375° for 1 hour, or until firm.
Mix well and drop on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix well. Dip chicken, fish or pork in milk, then into this mixture, coating it well. Arrange in a single layer in a buttered pan. Bake at 400° for 40 to 60 minutes.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine. Sprinkle crumbs over margarine. Mix together and press into pan. Pour milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes. Cool thoroughly before cutting.
Melt butter or oleo. Add flour and milk. Cream together with salt. Then add brown sugar and granulated sugar. Mix well and add coffee cream or whipping cream and milk. Bake 15 minutes at 400°, then 45 minutes at 325°.
Mix 1st 3 ingredients and form a ball. Roll in pecans. Wrap in wax paper and chill overnight.
Grind or chop roast very fine. Brown slowly in a heavy pan, adding a small amount of water as needed. Add bell pepper, onion and garlic until tender. Add green onions and cook for 2 minutes. Cook rice separately and add to pork mixture along with chopped parsley. Serves 6 to 8.
Drain and mash artichokes with a fork. Mix with mayonnaise and cheese. Pour in small baking dish approximately 8 x 8-inch. Bake at 350° for 30 minutes. Serve with Triscuits.
Cook macaroni. Drain. Add margarine and cheese. Beat eggs; add milk, salt and pepper. Pour over macaroni and place in baking dish. Bake at 375° for 30 minutes or until top browns.
In heavy skillet, over low heat, cook egg, sugar, oleo and dates over low heat until dates pull away from sides of skillet. Add nuts, orange slices and vanilla. Pour over rice cereal. Stir well and cool. Roll into 1-inch balls and roll in powdered sugar. Depending on size, this recipe makes 40 to 48 cookies.
Into a bowl, put warm water, yeast, honey and 4 cups whole-wheat flour. Mix together and let rise twice, stirring down sponge each time (15 minutes; stir and let set 15 or more minutes). Add in the order given: 3 cups whole-wheat flour, lemon, lecithin or oil and 4 to 4 1/2 cups more whole-wheat or unbleached flour. Don't add too much flour, just enough to make a soft dough. Knead a little. Shape into loaves. Let rise until double. Bake at 350° for 45 minutes.
Mix all ingredients together in blender. Chill. Onion and garlic salt may be used instead of onion and garlic.
Place cream cheese into a bowl. Stir in 1/2 cup milk until smooth. Add remaining milk and pudding. Use mixer to mix well. Pour into graham crust and chill for 1 hour. Garnish with desired fruit, blueberries, etc.
Brown meat in butter. Crumble it as it cooks and season to taste. Place in a 2-quart casserole dish in layers, meat first, then sprinkle rice, onions, carrots, potatoes and last tomatoes. Season each layer lightly. Add enough tomato juice or water to show through. Cover and bake at 325° for 2 hours.
In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly. Boil for 1 minute. Remove from heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for at least 2 hours. Serves 12-14.
Sift together the first 5 ingredients; set aside. Combine salad oil and sugar; mix well. Add eggs, one at a time, beating well after each. Gradually add dry ingredients, mixing well. Stir in 2 cups finely grated carrots. Pour into greased and floured cake pans and bake at 350° until done.
Soak venison in salt and vinegar water for several hours or overnight before cooking. Rinse with cold water. Mix flour, salt, garlic powder, hickory salt and pepper. Dredge venison in seasoned flour. Brown in small amount of fat in skillet over high heat. Place in casserole. Combine remaining ingredients in saucepan; cook for 5 minutes. Pour over venison and cover. Bake at 300° for 2 1/2 hours, adding water as needed.
Heat oven to 350°. Mix flour, oatmeal, brown sugar, soda, salt and melted margarine together. Pat 1/2 of mixture into a 9 x 13-inch pan; bake for 10 minutes. Remove from oven. Put chocolate chips and caramel topping, mixed with flour and nuts, on top. Sprinkle the rest of the crust mixture on top. Bake for 18 to 22 minutes. (This mixture will not look done.)
Cook last 3 ingredients 20 minutes. Add bacon and onions (fried). Add mixed beans. Bake at 350° for 1 hour.
Sift dry ingredients into a 13 x 9-inch baking dish. Make 3 wells in the dry ingredients. Add oil, water, and vanilla. Blend with a fork. Bake at 350° for 30 minutes. Frost, if desired.
In a heavy pot, melt butter over medium heat. Saute all seasonings until soft (about 5 minutes). Add flour; blend well. Add hot cream. When mixture thickens, add wine. Salt and pepper to taste. Place crab meat and shrimp in a casserole dish; top with the sauce, which should be creamy. Sprinkle with American cheese. Bake at 375° until bubbly.
Mix cornbread mix, egg, melted margarine and corn together. Put 1/2 of mixture in a deep casserole dish. Put sour cream a dip at a time here and there until all gone. Put remaining mixture on top. Cook for about 45 minutes to an hour at 400° or until done in the middle.
Mix water and vinegar in pan; turn stove to low and let this warm while you mix the other ingredients. Combine sugar, flour, egg and mustard. Add just enough water to make mixture pasty. Now add dash of salt. Add this mixture to water/vinegar on stove. Bring to a boil, stirring constantly. Remove from heat when mixture starts to thicken. Can be stored in refrigerator for about weeks. Keep covered.
Melt butter, add to syrup and sugar. Mix well until all sugar is dissolved. Add the eggs, and vanilla, and mix until smooth. Pour mixture into pie shell. Place pecan halves on the top of the pie. Bake at 325 degrees for 50 minutes, or until done. You can check this with a knife. When it comes out clean, the pie is done. Don't forget the ice cream.
Spray pan with Pam. Add rice, water and salt to pan. Cover pan with foil. Bake at 350° until rice is tender.
Cook carrots, covered, in small amount of water until just tender, about 15 minutes. Add green pepper; cover and cook 3 more minutes. Drain.