HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut zucchini in half lengthwise. Scoop out pulp, leaving a shell about 1/4-inch thick. Cook hollowed out zucchini about 2 minutes on High in microwave. Chop pulp, onion and minced garlic. Put into glass dish and cover. Cook on High for 5 minutes. Drain off liquid. Add Jack and Cheddar cheeses, egg, stuffing mix and pepper. Mix. Fill shells. Sprinkle with Parmesan cheese. Cover and cook 8 minutes on High power. Garnish with chopped parsley, if desired.
Soft cream cheese. With your hands, mix all of the ingredients (except walnuts). Make 2 balls (approximately 3 to 4-inches in diameter each). Roll balls in walnuts. Chill approximately 2 hours before serving. Serve with Town House type crackers.
Day 1: Pour one pint starter into glass gallon jar or ceramic crock. Add sliced peaches and its juices. Cut slice into four pieces. Add 2 1/2 cups sugar. Stir once every day for 10 days. Cover juice with plate or saucer. Leave the mixture sitting out at room temperature.
Put sugar, milk and butter in a saucepan. Cook over medium heat, stirring constantly until bubbles appear over entire top. Cook 2 minutes longer. Remove from heat and stir in peanut butter. When peanut butter is melted, stir in vanilla and oats. Spoon out on waxed paper. Let them set until they are set.
Use food processor to chop vegetables. Drain liquid from vegetables. Blend cream cheese and mayonnaise; add vegetables to cream cheese mixture. Chill until firm.
In large bowl, sift together the dry ingredients. Add oil, eggs and vanilla; beat well. Add pineapple and bananas; stir gently (do not beat). Add nuts. Pour into well-greased and floured tube pan; bake at 350° for 1 hour and 20 minutes. Cool in pan for 15 minutes before turning out on rack. When cool, sprinkle with powdered sugar or frost with a glaze of lemon juice and powdered sugar.
Mix cottage cheese and topping. Add fruits. Mix well. Fold in jello dry. Refrigerate at least 2 hours. Improves with age.
Melt margarine in a saucepan. Add sugar; mix well. Stir in eggs, chocolate and vanilla. Mix well. Add pecans. Pour in an ungreased 9-inch pie pan. Bake for 30 minutes at 325°. Serve with ice cream, Cool Whip or plain.
Mix together all dry ingredients (except cereal). Beat eggs with buttermilk and shortening. Add to dry ingredients. Add cereal last. Stir just enough to incorporate ingredients. Do not overmix. Cover and refrigerate at least overnight. Bake in muffin tins at 350° until done, about 20 minutes.
Break up bread and soak in milk. Add 1/2 cup sugar, 4 whole eggs, 2 teaspoons of vanilla, pecans and raisins. Mix well. Bake in greased 9 x 12-inch dish for 30 minutes at 350°.
In a small bowl, combine salt, pepper and garlic powder. Rub mixture over surface of ribs. In a large Dutch oven pot, heat oil over medium heat and brown ribs on all sides. In a large bowl, combine remaining ingredients. After ribs brown, remove from heat and drain oil from them; pour Coke mixture over ribs and cook over medium heat for 1 1/2 hours or until tender. Turn and baste ribs while cooking. Serve with pan drippings as sauce.
Brown beef; drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese. In a Dutch oven, simmer on low.
Lightly grease muffin pans. Preheat oven to 400°. Combine ingredients and fill muffin pans (1/2 full). Bake for 20 minutes. Makes 1 dozen.
Combine all of the ingredients in a mixing bowl and mix well. Take about 2 tablespoons of mixture at a time and form into a patty. Dust each side with a little flour. Fry in a little vegetable oil until brown on both sides.
Sprinkle fish with salt and pepper. Place half of the fish in the bottom of a greased baking dish.
Drain pineapple, reserving 1 teaspoon juice. Stir together the reserved pineapple juice, dressing and mustard.
Cream margarine, shortening and sugar. Add eggs, one at a time, beating well after adding each egg. Combine dry ingredients and add alternately with buttermilk and vanilla, ending with dry mixture. Fold in coconut. Bake at 325° for 1 hour and 15 minutes
Cook frozen beans according to package directions. Make the sauce by blending flour into the melted butter and then gradually adding the milk. While stirring, season with salt and pepper and cook until smooth. Add grated cheese and Worcestershire sauce. Place beans in 1-quart casserole dish and pour sauce over. Top with crumbled crisp bacon.
In mixing bowl beat cream cheese and sugar until fluffy and well blended. Spread on bottom of pie crust.
Cream the butter and sugar.	Add eggs (well beaten). Add mashed bananas. Add flour, soda and salt. Bake at 350° for 1 hour in regular bread tin.
Cream sugar and Crisco until fluffy. Add eggs, one at a time, beating after each addition. Alternate flour and milk, beating after each addition. Add baking powder and beat. Add flavorings. Pour into well greased tube pan. Bake at 350° in preheated oven for 1 hour and 15 minutes.
Cook squash until tender. Drain. Mix other ingredients together. Put into casserole dish. Pour melted margarine over top. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together in large cooking bag. Shake well to mix. Moisten chicken in tomato juice before shaking it.
Trim the green and pink from rind of 1 watermelon. Cut rind in 1-inch cubes; boil until just tender, not soft. Drain. Make syrup of the remaining ingredients. Bring syrup to boil and pour over rind. Let stand overnight. Drain, reheat syrup and pour over rind.
Tear cake into small pieces; put in 9 x 13 pan. Mix pudding as directed on package using the 2 cups milk. Let stand to thicken. Fold topping into pudding. Spread over cake pieces. Cover pudding with pie filling. Best made a day ahead. Cover and refrigerate. Serves 12.
Drain beans. Add celery, onion and green pepper; mix well. Combine remaining ingredients; add to bean mixture. Stir well. Chill in refrigerator overnight. Makes 10 servings.
Mix all ingredients except rice. Fold rice into mixture until thoroughly mixed. Serve warm or cover, refrigerate and serve cold. Yield: 4 to 6 servings.
Slice onions round to cover bottom of casserole. Cut green peppers in pieces and put on top of onions. Put carrots on top of peppers. Put cooked spaghetti on top of peppers. Cover with ground beef. Pour tomato sauce all over. Bake at 375° for 1 hour.
In a large bowl, mix brown sugar, syrup, margarine and salt. Microwave until it boils. Boil for 2 minutes. Add soda and stir. Put popped corn in a large brown paper bag. Pour hot caramel mixture over corn. (Be careful this is very hot.) Shake the bag to coat the corn. Microwave for 2 minutes. Shake the bag and microwave for 1 1/2 minutes. Pour out on a cookie sheet to cool.
Mix all ingredients together in crock-pot. Top with bacon slices. Cook on high for 45 minutes. Then cook on low heat for 30 minutes, simmering.
Cook potatoes and vegetables in chicken broth until tender. Thicken with flour. Stir in cut up chicken. Pour into a greased baking dish. Mix Jiffy mix with milk and egg. Spoon over chicken. Bake at 400° for about 20 minutes or until crust is golden and mixture is hot and bubbly. Serve hot.
Freeze the head of cabbage for 3 days. Thaw thoroughly and cut off leaves. Trim thick center vein of each leaf. Brown onion in olive oil. Add to meat, seasonings and rice; mix well. Place a tablespoon of filling on each cabbage leaf and roll, tucking in edges. Place rolls in large Dutch oven. Add enough water so that rolls are 2/3 covered in water. Arrange sauerkraut on top; add tomato juice. Cover and cook slowly for about 1 1/2 hours or until rice is tender. Pour sour cream on top and cook 5 more minutes. Serves 6 to 8.
Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter; add horseradish, mustard and salt. Spread onion mixture over 6 patties; top each with a patty and press together to form 6 large patties. Chill. Place patties on grill and brown each side 8 to 10 minutes. Serve on buns, if desired. Makes 6 servings.
Brown ground chuck adding chili powder while cooking. Drain and cool. Stir chopped onions, pepper and tomatoes, stir into undrained beans and dressing. Let stand 2 hours. Add meat and cheese. When ready to serve add lettuce and doritos.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in flour gradually, beating well. Mix flavoring. Slowly stir in 7-Up. Pour into greased and floured tube pan and bake 40 to 60 minutes at 325°.
Peel potatoes; cook with onions in boiling water until they begin to fall apart. Strain. Add scallions, dill, butter, heavy cream and cook 10 minutes. Stir in 1 cup sour cream and let it heat through for 2 minutes. Garnish each bowl with pepper, dill, parsley and 1 teaspoon sour cream.
Wash tomatoes; cover with boiling water and let stand until skins can be easily removed. Peel. Cover with sugar and let stand overnight. Pour off syrup and boil until quite thick and clear; skim. Slice lemon thin and then add tomatoes, lemon and ginger to syrup. Cook until tomatoes are clear and thick. Pour into sterile jars and seal.
Cook ground beef until done; drain well. Add soup, pizza sauce, oregano and salt. Put evenly on hamburger buns. Top with slice of cheese. Bake at 300° until cheese melts.
Put water in baking dish. Peel and core apples and slice crosswise into dish. Mix thoroughly flour, sugar, cinnamon and butter. Pour over apples and bake for 1 hour at 350°.
Combine brown sugar, margarine, corn syrup and salt. Cook until bubbly, then boil 2 minutes. Remove from heat. Stir in soda. In large bowl, combine Cheerios, raisins, peanuts and M&M's. Pour syrup over mixture; mix to coat and place on greased jellyroll pan. Cool. Store in airtight container.
Brown sausage lightly and drain. Mix all ingredients. Bake one hour at 350°.
Mix butter with 5 tablespoons confectioners sugar. Add sifted flour and nuts. Roll into small balls and place on cookie sheet. Bake at 350° for 30 minutes. Roll in confectioners sugar while hot.
Bring sugar, brown sugar, butter and milk to a boil in saucepan. Cook for 6 minutes, stirring constantly. Remove from heat. Add marshmallows and peanut butter; stir until well melted. Pour into buttered dish, 8 x 8-inch. Let stand until firm. Cut into squares. Yields 24 squares.
Combine oil, onion and green pepper in 3-quart micro-proof casserole. Cover. Cook on High 4 minutes. Stir in shrimp. Cook on High 1 minute. Set aside. Pour reserved pineapple syrup into bowl. Stir in cornstarch and all remaining ingredients except water chestnuts and pineapple. Cook on High 4 to 5 minutes, stirring twice during cooking time. Add shrimp, water chestnuts and pineapple chunks. Cook on High for 5 to 8 minutes or until heated through. Serve over hot cooked rice. Makes 4 to 6 servings.
Add spices to water; heat to boiling. Add tea and steep 5 minutes. Heat the fruit juices and sugar just to a boil. Add to hot tea. Serve hot or cold.
Mix the cream cheese and cream. Blend in mayonnaise and lemon juice. Combine fruits, pecans and sugar. Stir cream cheese-mayonnaise mixture into fruits. Fold fruit mixture into whipped cream. Pour into freezing tray. Freeze in refrigerator freezing compartment without stirring. Serve on lettuce, garnished with cherry halves or pecan halves. Makes 8 to 12 servings.
Mix cream cheese and cocktail sauce. Add onion salt and garlic powder to taste. Chop shrimp into medium size pieces. Mix into dip. (Save 10 to 15 whole shrimp to decorate the top, if desired.) Refrigerate 1 hour. Great with crackers or wafers.
Using a sharp knife, split the unshelled shrimp through, lengthwise, almost to the tail, leaving the feet and tail intact. Remove the veins and pat shrimp dry with paper towel.
Combine all ingredients. Pack firmly into an ungreased loaf pan. Bake at 350° for 1 hour and 15 minutes. Let stand 5 minutes before slicing. Serves 8.
Melt chocolate in double boiler. Blend in 1 cup sugar and flour; mix into the melted chocolate. Gradually add milk, stirring constantly. Cook for 20 minutes until thick. Cover; cook 10 minutes. Separate eggs, reserving whites for the meringue. Place yolks in mixing bowl; beat with a fork. Add remaining 1/3 cup sugar; add this to chocolate mixture. Return to heat of double boiler; cook 5 minutes. Remove from heat. Add salt, margarine and vanilla. Set aside to cool. Set oven at 350°. Pour filling into 9-inch prebaked pie shell. Top with meringue; bake until golden brown.
Serve on French rolls along with Swiss cheese, ham, salami, pastrami, mayonnaise and mustard.
Heat oven to 400°. Grease 9-inch baking pan. In medium saucepan, combine first three ingredients. Stir in cranberries. Heat to a boil; reduce heat. Simmer 5 minutes or until cranberries pop open. Stir in pears. Pour into pan. Combine flour and 1/2 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in oats; mix well. Add egg, mixing until moistened. Crumble evenly over fruit. Bake 30 to 35 minutes or until golden brown.
Peel and halve eggs lengthwise. Remove yolks; mash well with fork. Add dressing mixture and vinegar. Cream together until smooth. Add remaining ingredients; mix. Scoop into egg halves. Garnish with paprika, olives, radishes or fresh herbs as desired.
Alternate beans and onions in layers in a 1-quart casserole. Mix everything else but cheese and pour over beans. Sprinkle with cheese. Bake at 375° for 30 minutes. Serves 6.
Melt margarine in an 8-inch round microwave-safe dish. Sprinkle brown sugar over butter. Arrange pineapple and cherries on top. Mix remaining ingredients. Beat 3 minutes on low speed. Spread batter over fruit. Microwave on High for 7 to 9 minutes (ovens vary). Invert cake onto serving plate. Let stand over cake a few minutes. Serve warm.
Peel, slice and cook carrots until tender, drain and cool. Slice onions; mix well with carrots. Mix mustard and sugar together. Stir in oil, vinegar and tomato juice. Pour over carrots and onions. Cover and let stand 24 hours in refrigerator.
Combined Sugar and syrup in large boiler. Stir constantly. When this starts to boil, boil for 1 minutes. Take off heat and add peanut butter, stir until it melts. Add corn flakes and stir until coated. Drop by spoonfuls quickly onto wax paper.
Combine butter and sugar. Cook over medium heat, stirring until mixture comes to a full boil. After boiling begins, try not to stir unless it starts to burn. When temperature gets around 290°, turn heat down to medium-low. Boil until it reaches 306°.
Prepare gelatin. Add fruit, nuts and relish. Let mold in refrigerator. Serve on lettuce.
Brown roast on all sides in hot oil in a Dutch oven; pour off drippings. Sprinkle meat with salt and pepper; add apple juice, water and cinnamon sticks. Bring to boil; cover and reduce heat. Simmer for 1 hour. Add apricots, prunes and apple (peeled and sliced). Cover and cook an additional 30 minutes. Yields 8 to 10 servings.
Place pork chops in sheet cake pan. Season as desired. Make stuffing. Place 1 scoop of stuffing on each pork chop. Make gravy and pour over pork chops. Bake at 300° for 40 minutes.
Add spices to flour, salt and soda and add to mixture of oleo (melted or softened), sugar, eggs and milk. Pour over fruit and nuts. Bake in 275° oven for about 3 hours, until well done, top springs back when touched and toothpick comes out clean. Place a pan of water in oven under pan. Use tube pan. Makes about 8 pounds of fruitcake. Needs to be cooked two to three weeks before eating. Let cake cool completely before removing from pan. I put a piece of brown paper in bottom of greased pan with grease on paper. This helps to get cake out of pan.
Cream sugar and shortening and add lemon rind. Add eggs 1 at a time. Beat until fluffy. Sift flour, baking powder and salt and add, beating after every addition. Pour 1/2 of batter into greased 8 x 8 x 2-inch pan. Pare and cut apples into slices. Place over batter and top with remaining batter. Sprinkle with topping of 1/2 cup sugar, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts over the top of batter. Bake at 350° for 50 minutes. Serves 9.
Mix all ingredients together. Add corn meal last. Pour into your favorite baking pan. Bake at 400° for 25 minutes.
Layer potatoes, cabbage, onion and crumbled corned beef in shallow baking dish (9 x 13-inch). Cover with celery soup. Bake in 375° oven for 1 1/2 hours.
Cook beef in oil to brown. Stir in 1 cup of water and spices. Cook 1 to 1 1/2 hours. Stir in barley, 4 cups water, carrots, celery, onions, tomato sauce and broth. Heat to boiling. Simmer until carrots are crisp and tender, about 30 minutes.
Cream butter and sugar. Add eggs, one at a time. Beat well after each addition. Sift flour with soda added to the last 1/2 cup flour. Add this to creamed mixture along with buttermilk. Add lemon extract. Bake at 350° in skillet for 30 minutes.
Pick good ripe cherries. Clean and crush seeds and all. Mix in this sugar. Put into a large jar. Add whiskey or bourbon. Seal and set aside. Shake every day once for 4 weeks. When cherries sink, it's ready to use or let set for a month. Strain liquid into bottle. Gets better with age.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Beat eggs; add remaining ingredients except Mozzarella. Layer half the noodles in 9 x 13-inch baking dish; spread with half cheese mixture. Add half Mozzarella and half meat sauce; repeat. Bake at 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.
Mix cream cheese, sugar and pineapple syrup. Add drained pineapple and other ingredients. Mix well. Refrigerate at least 4 hours before serving.
Mix all ingredients well. Put in loaf pan or make pone and put on cookie sheet. Bake in oven for 1 hour at 350°.
Pack clean cucumbers into jars with a sprig of dill, a slice of onion, a wedge of green pepper, hot pepper, several buds of garlic and grape leaves. Add 1/4 teaspoon of alum into each jar. Mix the water, vinegar and salt well. Pour brine over pickles and process in a water bath until the pickles start to turn color. Be sure they are hot as the jars seal better.
Stir together sugar, flour and 1/2 teaspoon nutmeg. Stir in juice or water; toss to coat. Add 2 cups bread cubes. Toss until mixed. Transfer to an ungreased 2-quart square pan.
Mix the first 5 ingredients with 2 packages of cheese. Put in greased pan. Beat egg whites and fold in 1 package of cheese. Spoon on top and spread. Bake 20 minutes at 350°. Serve about 8.
Mix all ingredients. Pour in casserole dish. Crush an additional 1/2 cup cracker crumbs along with 1 tablespoon melted butter to spread over the top. Bake for 45 minutes at 350°. Serves 4.
Peel and cube potatoes and put into a boiling pot. Coarsely chop onion and add to the potatoes. Cover with water and add enough water to come up over the potatoes about a couple inches. Salt to taste. Cook until the potatoes are very tender and the onions are clear. Remove from the heat and add just enough milk to change the color of the liquid to white. Don't add the milk while the liquid is still boiling or you will have a bad result. I take a hand potato masher and mash the potatoes a little to thicken the liquid some. When poured into bowls, pepper to suit taste.
Bake or buy an angel food cake. Prepare sugar-free pudding as directed on package. Crumble 1/3 of the angel food cake into a trifle bowl. Next, layer with 1/3 of the pudding and then 1/3 of the light Cool Whip. Put a layer of sliced strawberries on top of the Cool Whip. Repeat 2 times. On the last layer, use whole or halved strawberries.
Mix together shortening, sugar and egg. Stir in buttermilk and vanilla. (To make buttermilk, replace 1 tablespoon of milk with vinegar.) Sift together and stir in flour, soda and salt. Chill dough. Drop teaspoonfuls 2-inches apart on lightly greased pan. Sprinkle with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Bake until set but not brown. Bake at 400° for 8 to 10 minutes.
Place apples in a shallow 7 x 11-inch baking dish. Sprinkle half the sugar and cinnamon over the apples. Cream butter and rest of sugar until light. Add egg and beat well. Stir in sifted dry ingredients. Drop spoonfuls of dough over apples and spread with spatula. Bake 30 minutes at 375°. Serve with cream or ice cream.
Cream the butter with the granulated sugar until light and fluffy; beat in lemon zest, vanilla and lemon extract. Add flour and salt; beat mixture until it forms a dough. Add coconut. Chill dough 1 hour. Halve the dough on a sheet of wax paper. Form each half into an 8-inch log. Chill the logs for 4 hours or overnight.
Mix all ingredients together except for cheese and chips. Pour into an 8 x 8-inch baking dish. Top with cheese. Bake 10 to 15 minutes before serving. Serve with chips.
Mix ingredients and shape into patties. Brown on each side. Place in Pyrex dish and cover with prepared gravy. Bake 1 hour at 350°.
Combine cream cheese and Marshmallow Creme; mix well. Add sherbet; mix well. Fold in Cool Whip. Pour into graham cracker pie crust shell. Top with almonds. Freeze until firm.
Mix together in a large baking dish. Bake at 325° for 2 1/2 to 3 hours, until desired thickness, stirring occasionally.
Mix all ingredients together, except corn flakes and butter. Pour into a 9 x 14-inch casserole. Crush the corn flakes. Mix with butter. Spread on top of casserole. Bake for 1 1/2 hours at 300°, slowly and a long time. Good for a potluck, buffet or any large group.
Preheat oven to 375°. Mix shortening, sugars, egg and vanilla thoroughly. Measure flour by dip-level, pour method or by sifting. Blend soda and salt with flour. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake in preheated oven for 8 to 10 minutes. Cool slightly before removing from baking sheet. Makes 4 to 5 dozen cookies.
Cook first 4 ingredients over low flame until thick. Cool. Add remaining ingredients. Mix and let stand 24 hours before serving.
Mix Jell-O in 2 1/2 cups boiling water. Stir in strawberries. Put in refrigerator until almost set. Remove and beat with electric beater. Fold in Cool Whip and cake pieces. Pour in spring-form pan and return to refrigerator until firm. Garnish with fresh strawberries and Cool Whip.
Cook squash and onion until tender. Mix stuffing and melted oleo. Mix soup, sour cream and water chestnuts. Mix all together and put in a 9 x 13-inch pan. Layer with stuffing on top. Bake at 350° for 30 minutes covered. Uncover and bake 10 minutes longer.
Melt the margarine in a large skillet. Crack an egg (unbeaten) into the melted butter. With a fork, immediately begin to scramble the egg. Stir constantly until the egg is cooked and is in very tiny pieces. Sprinkle 3 tablespoons of flour on the mixture; stir. Let the mixture bubble for about 10 seconds, but do not brown or burn.
Cook broccoli as directed on package. Place broccoli in 1 1/2-quart casserole dish. Boil chicken for 5 minutes; bone chicken and remove skin. Break into pieces and place over broccoli. Mix together soup, mayonnaise, lemon juice and curry. Pour soup mixture over chicken and broccoli. Top with grated cheese and toasted bread crumbs. Bake at 350° for 1 hour. Makes 6 servings.
Marinate chicken overnight. Place chicken and water in 5-quart pot and boil until tender. Remove chicken; cool, bone and chop. Pour stock in a bowl and refrigerate 1 hour. Skim fat off; measure 2 cups and discard. Preheat oven to 350° in 2-quart pot; mix together picante sauce, stock, soup and 1/2 cup cheese. Heat until boiling, stirring occasionally. Dip tortilla in sauce; scrape off excess on side of pot. In bottom, put 1/3 of tortilla; place 2 tablespoons chicken, 2 tablespoons sour cream and 1 tablespoon cheese. Roll filled tortilla and place rolled side down in a greased baking pan. Continue until all tortillas are used; pour remainder of sauce over enchiladas; top with cheese. Bake for 30 minutes. Remove from oven; top with green onions.