HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini and saute until just tender, 5 to 7 minutes. Transfer the zucchini to a large, flameproof casserole or Dutch oven. Add fresh tomatoes. Heat the remaining 1/4 cup of oil in the skillet over low heat. Add the onions, garlic and bell peppers. Saute until just wilted, about 10 minutes. Transfer the mixture to the casserole along with the oil remaining in the skillet. Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seed and parsley. Cook, uncovered, stirring often for 30 minutes. Stir in the kidney beans, chickpeas, dill and lemon juice; cook for another 15 minutes. Stir well and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese and sliced scallions along side. Garnish with black beans.
Mix sugar, water and cornstarch; cook until it thickens. Cool and mix in the Jell-O gelatin. Pour over sliced peaches. When ready to serve, top with Cool Whip. Refrigerate.
Brown hamburger and drain. Mix taco seasoning and beans (with juice) into hamburger. Crumble chips in bottom of a 9 x 13-inch casserole dish. Pour meat mixture over chips and bake at 325° for 20 minutes. Sprinkle cheese over top and heat until melted. Serves 4 to 6.
Heat fat in frying pan. Add onion and saute until golden brown. Add grated potatoes. Cook until mixture forms a paste. Let cool. Add potatoes, salt, flour and eggs. Stir until smooth. Form into balls the size of a walnut. Drop into boiling salted water. Cook until dumplings rise to the top and are cooked through center, about 15 minutes. Drain.
Sift flour, baking powder, soda, salt and spices. Add the sugars, mixing well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, mixing thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans. Bake at 350° for 50 to 60 minutes or until toothpick inserted comes out clean. Wait 5 minutes, then remove from pans.
Drain green beans (whole). Pour Zesty Italian dressing over beans. Marinate overnight. Next day, drain and put 4 or 5 beans in a bundle. Wrap with bacon and bake in oven at 425° until bacon is done.
In a large bowl, heat the oil. Add onions, garlic and ginger. Saute for a minute.
Cook sausage until browned; drain. Combine sausage with next 7 ingredients. Mix well. Spoon into pie shell. Top with shredded cheese. Combine milk and eggs and beat until foamy. Pour evenly over sausage mixture; sprinkle with paprika. Bake at 325° for 50 minutes or until cheese is lightly brown and quiche is set.
Cook macaroni and drain. Cool. Cut cheese and pepperoni in bite-size pieces. Slice olives. Dice green pepper, celery and onion. Add to pasta. Add salt, pepper, oregano, oil and vinegar. Combine all ingredients except tomatoes. Chill overnight. Add diced tomatoes just before serving.
In a 3-quart heavy saucepan, combine granulated sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes or to 210° on candy thermometer. Stir often and scrape bottom. Mixture will foam up. Add butter or margarine and pecans. Over medium heat, continue cooking, stirring constantly and scraping bottom and sides of pan, until candy makes a soft ball stage (234°). Remove from heat; cool slightly, about 2 minutes. Beat with spoon until thick and creamy. Spoon onto wax paper about 2 inches in diameter.
Combine crumbs and butter in a buttered casserole. Drain oysters. Put layer of oysters over crumbs. Alternate layer of oysters and crumbs. Sprinkle each layer with a little salt. (Never use more than 2 layers oysters.) Mix oyster liquor with the milk and cream of mushroom soup and pour over top. Top with buttered crumbs and bake in 450° oven for 30 minutes.
Heat 1 cup of juice. Add candies and sugar and stir until dissolved. Add remaining juice off heat. Allow to cool thoroughly. Just before serving, add ginger ale.
Mix ingredients together. Place in 2-quart casserole. Cover with 1 sleeve of Town House crackers (crushed). Drizzle with 1 stick melted margarine. Microwave on High for 10 minutes. Reduce heat to low and microwave 15 more minutes.
Combine pineapple and sugar in pan. Bring to a boil, stirring occasionally. Remove from heat and add jello stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in Cool Whip and pecans (12 x 8 x 2-inch dish). Chill.
Trim rind and fat off ham. Score ham in crisscross fashion. Stud with cloves and sprinkle with lemon juice. Put sugar onto ham. Bake 15 minutes to the pound. If sugar crust gets too brown, cover with foil.
Cook ground beef, green pepper and onion in a skillet until meat is browned, stirring to crumble meat. Drain meat. Add tomatoes and next 5 ingredients, stirring well. Simmer 10 minutes. Serve hot in Cornmeal Pastry Cups. Makes 4 dozen appetizers.
Drain the juice from the can of pineapple and dissolve the jello with the juice. Bring to a boil. Mix pineapple with cottage cheese. Pour jello mixture into cottage cheese mixture. Set to chill. Add cherries and pecans to chilled mixture. Whip cream rather stiff. Fold into cottage cheese mixture. Set to firm.
Brown ground beef and onions, then drain. Place in 2-quart casserole dish. Mix milk, mayo and soup together; pour over meat. Cover the top with cheese and place Tater Tots on top of cheese. Cook at 350° until golden brown.
Put all into pot, being careful of deer tracks because you just can't find them anytime. Cook until done and you can't wait any longer. Serve with a sprig of parsley on top. Happy eating.
Mix pudding with milk. Add Cool Whip and stir together. In a 13 x 9-inch pan, place a layer of graham crackers. Pour half the pudding mix on top. Add another layer of graham crackers. Pour remaining pudding on top. Add another layer of graham crackers. Put frosting on top of graham crackers. Refrigerate. Let set overnight or several hours before serving.
Boil the vinegar, water and salt together for 3 minutes. Put cucumbers in jar with 2 sprigs of dill, small piece of garlic bud (in each jar). I put thin slice of jalapeno pepper in some of mine. Pour the vinegar mixture over cucumbers in the jars. Seal. Let stand for 6 weeks before opening.
Cook hamburg until brown. Drain off fat. Add onion, celery and green pepper. Cook until soft. Add soup, paste, water and seasonings. Simmer 30 to 40 minutes or longer.
Soak turkey in cold water for 3 hours to remove excess blood. Rub turkey with salt, pepper, sage and butter or margarine. Place garlic and onions inside breast and splash cavity with Sauterne. Place on water smoker rack. Add pecan or hickory chips to coals. Cook, covered, until coals die, usually 10 to 12 hours.
Mix all dry spices in blender. Then add garlic, cilantro, jalapenos and vinegar. Blend in large bowl. Mix pork with all blended ingredients. Fry as sausage patties.
Bake hamburger in microwave 5 minutes. Cut biscuits in fourths. Grease a medium roasting pan. Set oven at 400°. Put biscuits in bottom of pan. Add tomato sauce and taco seasoning mix to hamburger and pour over the biscuits. Cover with cheese and put in oven for 15 minutes. Put the other ingredients on top when you bring out of the oven.
Saute mushrooms and onion in water until soft. Add rest of ingredients except cornstarch, bring to a boil, stirring often. Blend cornstarch with 1/3 cup cool water. Add to white sauce and cook until thickened.
Dice bacon and chop onion. Brown in heavy skillet and pour off grease. Add all other ingredients as listed and mix. Do not drain kraut or tomatoes. Place in 2-quart baking dish. Bake for 1 hour at 350°, uncovered. Serves 4 to 6.
In large saucepan, bring 4 cups water to boil. Remove from the heat. Add tea bags; steep for 5 minutes. Discard tea bags. Add sugar. Add ice cold water and juice concentrate; mix well. Serve over ice. Garnish with a twist of lemon. Makes 2 quarts.
Preheat oven to 350°. Pour onion soup mix over roast and rub in gently. Peel and quarter potatoes and carrots and arrange over the meat. Pour water over meat and cover and bake about 1 1/2 hours until done through. Tender and delicious.
Pour oil into package of oyster crackers. Shake to coat crackers. Pour dressing mix (dry) in also. Shake all well. Put into another bag and tie. Will keep fresh for days.
Sift together flour, cinnamon, ginger and baking soda. Mix all ingredients together and place in refrigerator for about 1 hour or overnight. Roll thick, about 1/4-inch and cut with cookie cutters. Bake in 350° to 375° oven for 8 to 12 minutes.
Mix all together; let set a while and spoon off "water" from top 2 to 3 times. Mix well. Cover and refrigerate several hours (at least) before using.
Prepare broccoli according to package directions. Cook onion, butter and celery until tender. Mix rest of ingredients and bake at 350° for 45 minutes. I put crushed cheese crackers on top before baking (I use Cheese Nips or goldfish crackers). Serves 8 to 12.
Fry hamburger with onions, cut small, until tender. Mix all ingredients together and bake at 350° for 2 hours.
Brown the sausage. Drain. Combine the cheese, soup, sour cream, onion dip, onions, peppers, salt, and pepper. Fold in hash browns. Mix well. Spread 1/2 of the potato mixture over the bottom of a 9 x 13-inch greased baking dish. Spread 1/2 of browned sausage over hash browns. Repeat. Bake at 350° for 1 hour.
Mix together first 3 ingredients; add salt as desired. Put bread cubes on bottom of 9 x 13-inch pan. Sprinkle cheese over bread. Sprinkle onion, pepper and mushrooms on top. Pour egg mixture slowly over top. Sprinkle bacon on top. Bake at 325° for 1 hour.
Boil noodles while frying bacon in butter. Mix whipping cream and eggs in bowl with salt and pepper. Add Parmesan cheese last. Drain noodles and put back in pot. Add crumbled bacon and all other ingredients. Keep pot on stove on high heat for 2 minutes, stirring constantly. Must be served hot as soon as cooking has completed. Serves 4 to 5 people.
Mix first 5 ingredients for dressing. Just before serving, pour over remaining ingredients. Serve and enjoy.
Put the ale into a saucepan and melt the cheese in it slowly. Add the pepper, salt, mustard and the butter. When thoroughly hot, pour the mixture on the freshly made toast. Place under the broiler until lightly browned and serve.
Preheat oven to 350°. In a large skillet, melt shortening and brown pork chops. Drain on paper towels. In buttered 2-quart oblong baking dish, arrange potatoes, onion and chops. Top with mushrooms and pepper. In a small bowl, combine dry soup mix and water. Pour over vegetables and meat. Cover with foil and bake 1 hour or until potatoes and chops are tender. Makes 4 servings.
Mix together butter and shortening. Cream together sugars, eggs and vanilla. Sift and add flour, soda and baking powder. Blend in oatmeal, coconut, chopped nuts, chocolate chips and corn flakes. Use 1/4 cup measuring cup to drop on cookie sheet. Six cookies to a sheet. Don't flatten out dough. It will go down by itself. Bake at 375° for 20 minutes.
Mix sugar and cornstarch, add water. Cook over low heat, stirring constantly. Divide mixture into 4 or 5 portions and add a few drops of food coloring to each; plus a pinch of laundry detergent. (This will facilitate cleaning up!)
Melt shortening and allow to cool. Add sugar, molasses and egg; beat well. Stir dry ingredients together and add to first mixture. Mix well. Chill batter.
Melt margarine and honey together. Cool a bit. Combine buttermilk and eggs. Add to the margarine and honey mixture. Put dry ingredients into a bowl and stir. Add wet mixture to dry ingredients until moistened. Pour into greased 8 x 8 x 2-inch square. Bake at 350° for 35 to 40 minutes until golden brown.
Mix first 5 ingredients by hand. Shape into walnut size meatballs. Fry on all sides until brown. Remove from pan, saving drippings. Cool drippings slightly and add soup, stirring briskly with a wire whisk. Stir in milk and half and half. Add more milk if needed to obtain a gravy. Return meatballs to gravy and heat through. Serve over egg noodles. Makes 4 to 6 servings.
Cream Crisco, oil and sugar until light. Add eggs, beating after each addition. Sift together dry ingredients; add dry ingredients and milk to first mixture and flavorings. Bake at 325° or 350° for 1 hour.
Boil pasta. While pasta is cooking, saute garlic in oil and add basil, zucchini and tomatoes. Cover and let simmer for 25 to 30 minutes. Put over pasta and serve.
Peel and clean raw shrimp. In large skillet melt butter and lightly toss shrimp 5 to 7 minutes, until cooked with garlic powder. Fry bacon until "chewy" and cut into pieces large enough to wrap around shrimp. Serve with toothpicks. Right before serving, put under broiler to heat.
Mix mayonnaise and cream cheese in mixer until down to small lumps. Drain shrimp and crab thoroughly; fold into mix. Place in baking dish (9 x 13 x 3-inch). Cover with slivered almonds. Bake 30 minutes in 350° oven. Cool. Reheat in microwave 3 minutes before serving. Serve with crackers (Sociables seem to taste best). Do not use crackers with distinctive flavor of their own or heavily salted. Serves: Lots.
In large skillet, cook and crumble meat until brown; drain. Add to meat the tomato sauce, onion, catsup, steak sauce and garlic salt. Simmer, uncovered, 15 minutes. Spoon onto hamburger buns. Sprinkle with cheese.
Spray tube pan with Pam. Combine all dry ingredients. Dip biscuits, one at a time, in butter, then into dry ingredients, coating each side. Stand up in tube pan to form a circle. Sprinkle with leftover dry ingredients and pour remaining butter over biscuits. Bake at 375° approximately 30 minutes. Glaze while still hot.
Put all ingredients in blender, except graham crust and mix well. Put in graham cracker crust. Freeze. Take out 1/2 hour before serving.
Line a 9-inch dish with pastry. Bake at 400° for 3 minutes. Prick with a fork and cook 5 minutes longer. Combine mayo, flour, eggs and milk. Mix. Stir in ham, cheeses and mushrooms. Pour in shell. Bake at 350° for 45 to 50 minutes.
Brown ground beef, chopped onion and green pepper. Add garlic salt, oregano and black pepper. Add tomato sauce and beans and mixed vinegar and sugar. Simmer 20 minutes. Serve with crackers and cole slaw or salad. A good one dish meal.
In a bowl, mix Crisco, salt, vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting, if needed, for good spreading consistency.
Mix all together. Drop by teaspoon onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Chop onions. Mince basil. Add green onions and half of basil to beaten egg whites. Stir in veal, bread crumbs and 1/4 cup milk. Add nutmeg, allspice and pepper. Make patties. Brown in olive oil. Remove to plate and keep warm. Combine 1/2 cup milk and flour; blend. In skillet, add chicken stock and bring to a boil, stirring browned bits from bottom of pan. Stir in flour mixture; cook 2 minutes. Stir in remaining basil. Return patties to skillet. Cook two minutes until hot. Good with brown rice and green vegetable.
Melt butter or margarine. Dip chicken into melted butter or margarine, then coat with crushed Rice Krispies. Bake in a 350° oven for approximately 45 minutes (depending on the amount of chicken used).
Cream shortening or margarine and sugar. Beat in the egg until light. Add flour, soda, baking powder, salt, cinnamon and nutmeg to creamed mixture. Add mashed bananas, vanilla and the quick Quaker oats and nuts. Mix to blend. Drop from teaspoon onto greased and floured baking sheet. Bake at 375° for 12 to 15 minutes or until browned.
Combine all ingredients and put in an oven-safe dish. Cover and bake at 350° for 20 to 25 minutes. Transfer to chafing dish and serve with cubed French bread or crackers. This may be made the day before, but do not cook until serving time.
Mix all ingredients in a saucepan and heat until the cheese melts. Serve with your favorite chips.
Saute onion and pepper. Stir all ingredients into beans. Simmer 20 minutes. Crumble bacon on top when served.
Combine all ingredients in blender; blend thoroughly. Chill well. Serve in cold mugs or bowls. Add seasoned croutons and paprika. Serves 8.
Combine first 4 ingredients; mix well and shape into 12 thin patties. Combine green pepper, green onion and mushrooms; spoon 2 rounded tablespoons of vegetables on top of half of the patties. Top each with half a cheese slice and a remaining patty, sealing edges. Wrap bacon around each patty, tucking in under bottom. Place patties on greased broiler rack. Bake at 350° for 20 minutes or until done. Place under broiler for an additional 2 minutes or until bacon is brown.
Beat cream cheese until smooth. Blend in remaining ingredients, except almonds and paprika. Spread mixture in 9-inch pie plate. Top with almonds and sprinkle with paprika.
Tear up bread and place pieces in greased baking dish (13 x 9). Brown sausage in skillet. Drain off fat. Cut links in slices. Spoon sausage over bread. Sprinkle with cheese. Beat together eggs, milk, mustard, salt and pepper. Pour over mixture in baking dish. Bake in preheated 350° oven for 35 to 40 minutes. Cheese will rise to top during baking.
Boil honey, syrup and sugar for 1 minute. Mix in peanut butter, corn flakes and vanilla. Drop on waxed paper. Eat as soon as cool enough.
Combine pumpkin with ice cream. Combine sugar with spices; add to ice cream mixture. Pour into crust; top with pecans, if desired. Freeze until serving time. Serves 8 to 10.
Put broccoli and rice in a 2-quart casserole. Stir in 1/2 Cheez Whiz. Melt butter in a skillet; add onion and celery and cook until tender. Stir in milk, soup, salt and pepper. Top with remaining Cheez Whiz. Bake at 350° for 30 minutes.
Toss lightly all ingredients except crushed potato chips, grated American cheese, and chopped almonds. Spoon into casserole. Spread the potato chips, cheese, and almonds on top. Bake at 350° for 25 minutes. Will serve 22 people.
Melt oleo in large cookie sheet. Sprinkle over oleo the brown sugar and cinnamon. Mix and dip bread into eggs and milk. Lay bread on cookie sheet. Refrigerate overnight. Bake at 350° for 20 to 25 minutes.
Boil chicken; debone and set aside, reserving broth. To 7 cups chicken broth, add onion, bell pepper, celery, poultry seasoning and salt and pepper. Bring to a boil. Add raw rice; adjust heat and cover. Cook until rice is done. Add deboned chicken; simmer. Serve and enjoy. Serves 6 to 8.
Brown hamburger meat and onion. Add soup, milk and peppers after hamburger meat has been drained. Simmer 10 minutes. Cut tortillas in strips and line baking dish. Put 1/2 hamburger mixture over tortillas and put 1/2 cheeses on top of hamburger mixture. Repeat. Bake for 30 minutes at 350°. Freezes well.
Preheat oven to 375°. Lightly butter muffin tins. Stir together dry ingredients. With mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, then stir in vanilla extract, banana and milk. Don't panic when this looks curdled. Add dry ingredients and stir to combine. Reserving 2 tablespoons of nuts and 2 tablespoons of chocolate chips for garnish, stir in remaining ingredients. Spoon into muffin tins, then sprinkle tops with nuts and chocolate chips. Bake 30 minutes or until toothpick comes out clean. Cool in pan 5 to 10 minutes on a rack. Remove muffins and cool on a rack.
Place foil on cookie sheet-put bread on top-slice bread. Put stuffing on top of bread and push in between (fingers) of bread. Prepare to this point-wrap foil around bread and refrigerate. Before baking, open foil and top with mixture of - 1/2 cup melted butter, 1 1/2 tbsp. lemon juice and 1 tbsp. dry mustard. Seal and heat for 40 minutes at 350 degrees. You can also cut across and then down the middle.
Mix lemonade, Cool Whip and chilled milk until smooth. Pour mixture into pie shell and chill 1 hour before serving.
Heat milk and gelatin until gelatin is dissolved and smooth. Stir in yogurt and half of the whipped cream. Layer in parfait glasses with fruit and remaining whipped cream.
In a medium bowl, combine all the dry ingredients. Set aside. In another bowl, beat egg and mix with sour cream, milk and butter. Add to cornmeal mixture. Mix just until combined. Pour into a greased 8-inch square baking dish or muffin cups. Bake at 400° for 20 to 25 minutes or until tests done and golden brown.
Cream shortening, sugar and eggs; beat until fluffy. Add remaining ingredients. Bake in deep loaf pan in 325° oven 1 hour or until brown.
Mix together raisins, margarine and orange juice. Simmer 10 minutes. Cool and add marmalade. Mix in other liquid, egg, nuts and fruit. Sift together dry ingredients and fold in last. Add cherries and nuts for garnish (optional). Cook in small muffin tins at 300° for 30 minutes or more depending on size of tins. Makes 18 to 36. Fill tins 2/3 to 3/4 full. Store tightly covered in tin or plastic container. Keeps well.
Mix 1/2 of Cool Whip and orange peel in small bowl. Mix rest of Cool Whip, strawberries and yogurt in separate bowl. Dip whole strawberries, melon, etc. and pound cake into mixture. Store leftover dip in refrigerator. Makes 5 1/4 cups.
Use 9-inch deep dish pie pan. Toss berries with melted butter or margarine, flour and sugar. Mix until berries are coated. Fill pie crust with filling. Top with crust and cut vents. Bake at 400° for 25 minutes or until berries boil out top and crust is brown.
Cook until clear. Add 1 teaspoon of butter after sauce is in beets (strain beets first). One-half of recipe is good for 1 can of beets.
Preheat oven to 350°. Drain beans and put in a 13 x 9 x 2-inch casserole dish. Brown sausage in a skillet over medium heat. Remove sausage and drain grease, reserving a small amount in skillet.
Preheat oven to 400°. Mix together Raisin Bran, flour, sugar, soda and salt. Add remaining ingredients. Mix and refrigerate, stored in closed container. Will keep 6 weeks. Entire recipe makes 6 dozen medium-sized muffins. Can use as much as you wish each time. Bake in muffin tins for 15 to 20 minutes.
On a large serving platter, wooden tray or low rimmed basket, arrange rinsed and dried grapes, chunks of bread, small bowls of olives and the bread sticks, leaving room for the baked cheese.
Break pretzels into bite-size pieces. Layer in a 9 x 13-inch pan.
Preheat oven to 325°. In a saucepan, melt chocolate and butter; let cool. In a bowl, mix flour, cocoa, baking powder and salt. In another bowl, beat eggs, sugar and vanilla until pale yellow and slightly thickened, about 5 minutes.
Stir first 3 ingredients and cook until thick. Add egg yolks, flour, milk and vanilla. Add this to the syrup mixture and cook until thick; then cool. Pour in baked 9-inch pie shell. Top with meringue and bake until brown.
Cream together shortening and cream cheese. Add shortening, beating until light and fluffy. Add egg and almond extract; beat well. Combine flour, soda and salt. Add to cream mixture. Chill 1 hour.
Mix well. Dip franks into batter. Fry in deep fat for about 2 minutes or until batter is golden brown.
Break lettuce into bite-size pieces. Mix all ingredients except corn chips and dressing, which should be added just before serving. Serves many.
Mix salt and flour, set aside. Mix water, salad oil and food coloring. Add to salt and flour. If too sticky, add flour or if too dry, add water. Keep in jars (capped) between uses. Consistency of clay.
Layer items in 9 x 13 pan. Bake 1 hour at 325°. Can be made one day ahead, but add 1/2 cup of water before reheating.
While broccoli is thawing in one cup of water that has been brought to a boil, saute onions and celery in butter. Add soup and soup can of milk to onions and celery, then add Cheez Whiz. Simmer for a minute or so, then add thawed broccoli, rice and seasoning. Bake 30 to 40 minutes in oven.
Cook chicken until tender (about 1 to 1 1/2 hours). Let chicken cool in broth if possible. Remove from broth and take off the bone in pieces. Cover bottom of casserole dish with chicken pieces. Top with peas and carrots and corn.
Brown bacon. Add onion, celery, tomatoes and chicken stock; simmer for 30 minutes. Add flour to thicken (we prefer it on the thin side). Add to gumbo powder, cooked chicken and okra. Salt and pepper to taste. Simmer for 30 minutes. Serve over rice or as a soup.