HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook zucchini for about 20 minutes, or until very tender. Drain in strainer; shake and drain more. Place in an 8 x 8-inch or 9 x 9-inch casserole dish. Top with the Mozzarella cheese. Bake, uncovered, at 350° for 35 to 45 minutes, until hot and bubbly in center.
Preheat oven to 350°. Place margarine in pan and melt in oven. Slosh melted butter around pan to grease edges of pan. Place all ingredients (except fruit) in bowl and mix with mixer or hand. Pour into pan with melted margarine. Layer fruit over batter; if you saved your juice, pour it over batter. Bake for 30 minutes or until batter covers fruit and browns. Serves 6 to 8.
Mash sweet potatoes with mixer. Add all ingredients. Bake in an 8 x 8 x 2-inch dish for 1 hour at 300°.
Mash Blue cheese and combine with mayonnaise, sour cream, lemon juice, garlic, onion, salt and pepper. Mash with fork or process in blender if smoother texture is desired. Serve with celery and carrot sticks.
Make a stock with cold water. Add the cleaned peels and bottom parts of the asparagus. Add 1 teaspoon sugar, salt, pepper and nutmeg to taste. Boil the asparagus in the strained stock until tender. Put about 4 asparagus per person on a plate. Garnish with 1 crushed boiled egg. Pour about 2 tablespoons melted butter over the egg. Add parsley. Serve with bread or rolls, as an hors d'oeuvre or with boiled potatoes as a meal.
Cream together Crisco, sugar and eggs. Sift together flour, baking powder, soda, salt and cocoa. Add sour milk and boiling water. Grease and flour cookie sheet and bake 10 minutes at 400°.
Cover oiled pan with a layer of corn tortillas. Layer of chicken. Mix mushroom soup, broth, olives, chilies and onion; pour 1/2 over chicken. Add a layer of mixed cheeses. Start second layer: tortillas, chicken, etc. Bake at 375° for 45 minutes.
Fry bacon. Drain on paper towel and crumble. Break the pretzel sticks in half. Combine all ingredients in a large bowl. Mix well.
Put all ingredients in a cereal bowl. Stir with your teaspoon and then eat!
Cook sausage, crumbling with fork. Add cheese and mix well. Spread on bread slices and freeze on cookie sheet. Store in freezer in plastic bag until ready to use. To cook, place frozen pizzas on cookie sheet and bake at 400° until cheese is melted. Serve hot.
Place frozen broccoli in colander, run hot water over it until thawed. Drain well. In large skillet bring to boiling, then reduce to simmer. Place broccoli on edge of meat portion, roll meat around broccoli, if necessary, secure with toothpick. Carefully place rolls, seam side down, cover skillet and steam about 10 minutes or until it is heated through. While rolls are steaming, split and toast muffins.
Cook the vegetables for 15 minutes. Strain, then add the remaining ingredients. Pour into casserole and place pieces of cheese throughout. Add paprika to top and bake for 20 minutes. Delicious.
Scald milk in double boiler. Beat egg yolks, sugar and salt. Pour scalded milk over beaten mixture. Return to double boiler and cook until coats a spoon. Allow mixture to cool. Add cream and vanilla. Freeze. Makes 2 quarts.
Boil water and add salt. Add the orzo. Cook and stir about 15 minutes or until tender. Remove 1/4 cup of the liquid and drain the orzo. Heat oil and butter in saucepan and add garlic. Cook briefly, stirring, but do not brown. Add the drained orzo, orange rind, the reserved cooked liquid, parsley, cheese and black pepper. Toss well. Serve immediately.
Mix sugar, cornstarch, milk and well beaten egg yolks in heavy saucepan. Cook over medium heat until thickened. Pour in raisins; let cool. Pour in baked and cooled pie shell. Top with meringue made from the three egg whites.
Melt butter and marshmallows, then add Rice Krispies. Pour into a pan, about 9 x 11-inch. Cool, slice and serve.
Heat olive oil. Saute onion, garlic and celery. Put in meat and brown. Add seasoning, tomatoes and water; cook 30 minutes (low-medium heat burner).
In large saucepan, cook spaghetti; drain and set aside. In 3-quart saucepan or large skillet, melt margarine. Stir in flour and seasonings. Lower heat and stir in milk and broth gradually. Cook over medium heat, stirring constantly, until thickened. Add remaining ingredients, reserving half of Parmesan cheese to put on top. Yields 6 servings.
Boil chicken until tender. Boil broccoli until slightly tender. Place broccoli in bottom of 3-quart casserole dish. Combine soups, curry powder and lemon juice. Pour over chicken and broccoli. Melt margarine and mix with the bread crumbs. Put on top and bake at 350° for 45 minutes.
Dissolve gelatin in boiling water and let cool. Add the rest of the ingredients and mix well with a spoon. Pour into a mold or bowl and chill until set.
Cream butter and sugars. Add the ice cream and spices. Serve 2 to 3 tablespoons in cup or mug. Add one jigger of rum and fill with boiling water. Makes 2 quarts. Keep in refrigerator until serving.
In large bowl, combine sugar and oil; mix well. Add all other ingredients. Chill several hours before serving.
Combine bread cubes to celery in greased 9 x 13-inch baking dish. Place chicken over cubes, spreading to cover. Sprinkle with onions. Combine eggs, soup, milk, salt, poultry seasoning and pepper. Pour over chicken. Combine flour and cheese; cut in butter until crumbly. Sprinkle over casserole and top with almonds.
Preheat oven to 350°. Combine onion salt, black pepper and flour. Cut Swiss steak into 6 serving size pieces. Pound flour mixture into each side of Swiss steak. Brown in oil. Arrange in single layer in baking dish.
Boil pasta 6 to 7 minutes. Add broccoli to water. Cook another 2 minutes; drain. Saute butter, pepper and onion; soften. Stir in flour. Stir about 1 minute until thick. Stir in cream, milk and wine. Keep stirring. Just before it boils, add Ricotta. Blend in. Remove from heat. Stir in 1/3 cup of Cheddar and Parmesan until melted. Mix all 3 mixtures together (chicken, broccoli and sauce).
Cream butter, sugar, and eggs, heat at medium. Temperature for 2 or 3 minutes. Add milk. Stir in pecans and chopped dates. Bake at 325° for 20 minutes.
Preheat oven to 350°. Melt the butter in a 9 x 13-inch baking pan in the oven. When melted, take from oven and spread the graham crackers evenly in the pan. Then layer the chocolate chips, butterscotch chips, sweetened condensed milk, coconut and nuts. Bake 30 to 35 minutes, until golden brown. When cool, slice into squares.
Mix together sugar and orange skin. Dip each biscuit first in butter, then in sugar mixture. Stand in ring mold or angel food cake pan. Bake at 400° for 20 minutes.
Melt together margarine and 2 tablespoons confectioners sugar. Combine with graham crackers. Put in oven at 350° for a few minutes (10 minutes) in long baking dish. Beat cream cheese and 1 cup of confectioners sugar. Fold Dream Whip into cream cheese mixture. Put on cracker crumbs. Put in refrigerator a while. Add pie filling on top of all.
Mix all together and divide between two buttered casseroles. Let stand overnight. Just before baking, combine 1 can mushroom soup, 2 beaten eggs and 1 1/2 cups milk. Pour this over casseroles. Sprinkle more cheese on top and bake until silver knife inserted in center comes out clean. Bake about 1 hour at 350°.
Brown meat. Place in glass baking dish. Mix soup, ketchup and Worcestershire sauce. Place onion slice on top of each pork chop. Cover with sauce mixture.
Fry bacon until crisp. Save the bacon grease. To the 1/4 cup of grease in the skillet, add sugar, water and vinegar. Heat to boiling. Pour over shredded cabbage. Add crumbled bacon. Serve hot!
Cook onions in oil and butter in pot over medium heat, stirring frequently for 30 minutes or until softened and caramelized. Stir in flour to coat onions. Cook 1 minute. Slowly stir in broth. Cover and cook 20 minutes. Spoon soup into 6 individual ovenproof bowls. Top each with bread and cheese. Broil briefly to melt cheese. Total cooking time: 50 minutes.
Mix together the rice, cheese, parsley, onion and salt. Combine eggs, milk and Worcestershire sauce and add it to the rice mixture. Mix well. Pour into a greased 10 x 6-inch baking dish (or spray with Pam cooking spray, then pour in rice mixture). Bake in a slow 325° oven for 40 to 45 minutes or until set. Serves 6 to 9.
Combine first 4 ingredients and form into a ball. Chill 15 minutes. Roll in nuts. Then serve with your favorite crackers.
Mix all ingredients together; bake in loaf pan (sprayed with Pam) for 35 to 45 minutes at 325° (or until done and still a little moist). Leftovers make good sandwiches.
Fry fat back, preferably in cast-iron pot with lid. Remove fat back from pot. Put a layer of onions, layer of fish, etc. Lay whole peeled potatoes on top. Add seasoning and oleo. Put lid on pot; cook until potatoes are done. Will serve at least 12 people.
In a large bowl of mixer let eggs warm to room temperature, about 30 minutes. Preheat oven to 350°. Sift flour with soda, salt, cloves, cinnamon, ginger and nutmeg. Beat in oil and pumpkin to blend well. At low speed, beat flour mixture just until combined. Pour into ungreased 9-inch tube pan. Bake 1 hour or until surface springs back when touched. Cool cake completely in pan.
Cook chicken, covered in salted water. Remove chicken from broth; reserve broth. Debone chicken; cut into pieces and set aside. Mix remaining ingredients with enough water to form a soft dough (about 4 tablespoons). Roll dough thinly on a floured board; cut into strips. Return broth to heat; bring to a boil. Pinch dough off into small pieces; drop into boiling broth. Cook for 10 minutes. Add chicken to dumplings.
Pour water over oats and oil. Set aside for 20 minutes. Beat eggs, then add sugar and vanilla and continue beating. Sift dry ingredients. Blend with oats into mixture. Pour batter into two 8-inch greased and floured cake pans or an oblong cake pan. Bake at 350° for 40 minutes.
Mix cottage cheese and Mozzarella cheese (reserve 1 cup for topping), eggs, spinach, oregano, salt and pepper in a large bowl. In greased 13 x 9-inch pan, layer 1/2 cup sauce, 1/3 noodles and 1/2 of cheese mixture. Repeat, then top with remaining noodles. Add remaining sauce. Top with reserved Mozzarella cheese. Pour water around edge of pan. Cover with foil tightly. Bake at 350° for 1 to 1 1/2 hours until bubbly. Let stand before serving.
Crush the graham crackers. Beat egg yolks; add 1/2 cup sugar, vanilla and nuts. Add to crumbs. Beat egg whites; add salt and 1/2 cup sugar. Fold into yolk mixture. Butter a pie plate well. Pour in batter. Cook at 325° until golden. Do not overcook.
Cut up round steak as in stew. Brown beef and sliced onions. Add celery. Add tomato sauce, peas and carrots (sliced). Thicken as in gravy and pour over 1 1/2 cups cooked rice. Simmer stew about 1 hour before thickening.
Bring 2 cups of water to a boil. Add jello and stir until dissolved. Add cream cheese and stir until cream cheese is partially dissolved. Add enough water to the pineapple juice to make 1 cup of liquid. Add to cream cheese mixture. Add pineapple. Whip the whipping cream and fold into jello mixture. Refrigerate.
Shake birds in bag in mixture of flour, salt, garlic and pepper. Heat a frying pan half filled with oil. Brown quail on both sides. Cover skillet and reduce heat. Cook slowly until tender, about 30 minutes, turning once or twice to brown evenly. Serves 4.
Put roast in roasting pan. Sprinkle with dry onion soup mix. Add ginger ale. Cover. Bake at 250° (low heat) about 8 hours. (Can add canned mushrooms toward the end, if you wish.)
On a large sheet of heavy-duty foil or triple thickness of regular foil, sprinkle half package of soup mix. Place the meat on top and sprinkle remaining soup mix. Drizzle with tomato juice. Wrap foil tightly and bake at 325° for 2 hours. Open foil and arrange onion and carrots around meat. Rewrap and bake an additional hour or until vegetables are tender. Serve over steaming bed of egg noodles.
Saute onion, garlic and olive oil (microwave 3 to 5 minutes). Add green beans (microwave 5 minutes). Add everything else and heat until hot. (If you use oven, heat at 350° for 30 minutes.)
Sift flour, sugar, baking powder and salt; must be sifted. Now add soft shortening, egg and milk. Mix until blended. Grease pans (I prefer paper-liners). Spoon part of mixture in bottom of muffin pan. Then add raspberry or blackberry jelly in middle. Then spoon more of the mixture on top to cover jelly. Bake at 350° for 20 to 25 minutes. Check muffins before time is up.
Layer one can green beans in buttered casserole dish; salt, pepper and butter to taste. Mix soup and milk and pour 1/2 mixture over beans. Add layer of 1/2 the onion rings. Repeat layers, ending with onion rings. Top casserole with dots of cheese. Cover and cook at 350° for 1 hour. Uncover just before taking from oven and brown lightly.
Make these cheese crackers ahead. Refrigerate and heat at 375° until puffed just before serving.
Melt chips in top of double boiler. Mix in peanuts and Chinese noodles. Drop by teaspoonful on waxed paper and allow to set before serving.
Cook white rice in chicken broth. Mix together remaining ingredients and add rice when done. Bake at 350° for 30 minutes. Brown top under broiler.
Combine cucumbers, onions and salt. Cover with water and soak for 2 hours. Drain. Combine remaining ingredients and bring to boil. Add cucumbers, onions and salt mixture and cook until they start to get clear or change color (10 to 15 minutes). Set jars and lids in hot water and fill jars with pickles. Seal tightly.
Combine first two ingredients in a large saucepan. Brown and drain off fat. Add next ingredients and stir until blended. Cover and simmer 1 1/2 hours. Stir occasionally. Remove bay leaf. Serve with crackers.
About 30 minutes before serving, preheat oven to 350°. In large bowl, at high speed, beat egg whites until foamy. Add cream of tartar beating until stiff but not dry. In small bowl, at medium speed, beat yolks with 1/4 cup cold water and salt until very light and fluffy. Fold into whites. In a skillet, heat butter. Add egg mixture. Cook over low heat 3 minutes until puffy and golden on bottom when lifted with spatula. Bake 10 minutes until light brown and center springs when lightly touched. Run spatula around sides to loosen omelet. Make cut through center. Fold in half and slide out. Serves 3 to 4. Top with Shrimp Sauce.
Cream bananas well. Add oil. Add eggs one at a time, beating well after each. Add melted margarine and sugar. Then add dry ingredients that have been sifted together. Add nuts and raisins. Bake at 300° for 1 1/2 hours or until tester comes out clean. Use loaf pans that been greased and floured. Makes 2 large or 3 small loaves.
Mix all ingredients together in large casserole. Cover and bake at 350° for 3 hours. Serve over rice or noodles.
Saute margarine, onion and pepper until tender. Add flour. Add cream of chicken soup, milk and chicken broth. Cook until thick. Add chicken and top with biscuits. Bake at 350° for 30 minutes.
Mix together the oleo, flour and brown sugar. Remove 1 cup of mixture for topping; set aside. To remaining sugar, flour and oleo mixture, add egg, baking soda and milk. Mix well. Pour into a greased pan. Put the 1 cup of flour-sugar mixture over batter. Crush Heath bars and sprinkle over the top. (Can use chopped nuts, if desired.) Bake at 350° for 30 to 35 minutes.
Mix butter, cocoa, and salt. Add milk and vanilla. Blend by hand until creamy. Now add sugar mixing until fluffy.
Cream butter and sugar well. Add egg and molasses. Combine flour, salt, soda and spices; add to creamed mixture and mix well.	Roll stiff dough into small balls and roll in sugar; place on greased cookie sheet. Indent very slightly with tip of	finger, but don't flatten. Bake 10 minutes at 350°.
Combine margarine, milk and sugar. Bring to a boil over medium heat, stirring often. Boil 5 minutes (rolling boil). Remove from heat. Add marshmallows and vanilla. Stir until dissolved. Add unsweetened chocolate, chocolate chips and sweet chocolate. Stir until all are melted. Add nuts; stir well. (May add 7 ounces flaked coconut if desired.) Pour onto lightly buttered 15 x 10 x 1-inch cookie sheet. Makes 5 pounds.
Melt margarine in casserole dish in oven. Add water and rice; add onion, celery, broccoli. Spread undiluted soup over all. Spread Cheez Whiz over top. Bake at 350° for 45 minutes.
Brown ground beef and drain off grease. Add Mexe-Beans and taco seasoning. (If too thick, may add a little water.) Break up lettuce in bowl and add chopped onion and tomatoes. Pour dressing over preceding ingredients. Put meat mixture next and top with cheese. Serve with Doritos.
In a large bowl, combine egg custard mix, milk and eggs. Blend at low speed until smooth. Add cake mix and nutmeg. Blend and beat per package directions. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 40 to 45 minutes. Cool in pan 15 minutes before removing.
Prepare turkey as usual for baking. Salt and pepper to taste. In cavity, put celery, apple and onions. Put bird on roasting rack and pour 1 quart water in pan. Put tight cover on pan. This is a must! Preheat oven to 475°. Bake 1 hour and turn oven off. Do not open oven until the next morning! Your turkey will be done and your broth ready to go into the dressing.
Combine tomato sauce, hot sauce, baking powder, eggs. Mix in vegetables and hamburger well. Bake at 300° for 1 1/2 hours. Ovens may vary.
Dice cucumber and green pepper. Add salt. Let stand for 15 minutes. Drain and squeeze out extra moisture. Stir yogurt in bowl for 5 minutes. Add cucumber, coconut, sugar and green pepper. Stir again. Rub cumin seed and add. Stir again. Put in refrigerator if prepared early.
Bring water, onion and margarine to boil. Add broccoli. Cook 3 to 5 minutes. Remove from heat. Add rice; let stand 5 minutes. Add cheese and soup. Mix and put into casserole. Bake at 350° for 45 minutes to 1 hour.
Add baking powder to cornbread mix and prepare as directed on package. Melt margarine in heavy skillet. Add squash, onion and bell pepper. Saute until tender. Transfer to casserole dish and add all other ingredients. Mix well. Crumble cornbread and add to mixture, stirring slightly. Bake at 300° for 30 minutes.
Layer ribs in a 9 x 13-inch baking dish. Brush with lemon juice. Add 1/2 onion. Bake 30 minutes at 450°.
Stir all ingredients together until a stringy consistency. Boil water. With a vegetable strainer, strain mixture through into rapidly boiling water. Use spatula or back of spoon as press. Boil 6 to 8 minutes. Serves 4.
In hot oil and butter in large heavy pot over medium heat, brown roast along with sliced onion, turning until browned on all sides. Add thyme, bay leaf, salt and pepper. Add beef broth, water and all other ingredients except carrots. Bring to boil, then reduce heat and simmer 2 hours, turning so it will cook evenly. Add carrots and cook 1 more hour. Remove meat and carrots and strain liquid into a bowl. Return strained liquid to the pot. In 1/3 cup water, mix 2 to 3 tablespoons cornstarch. Pour in pot and bring to a boil. Put carrots back and serve carrots with the gravy.
Beat sugar and eggs in the blender. Add remaining ingredients and beat again. Pour into a 13 x 9 x 2-inch greased and floured baking pan. Bake at 275° for 30 minutes. Insert knife in center to test for doneness.
Beat egg whites with granulated sugar until stiff peaks form. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift dry ingredients; add alternately with coffee and Kahlua. Fold in egg whites. Pour into two greased and floured 9-inch cake pans. Bake at 375° for 30 to 35 minutes.
Fry onion in 4 tablespoons butter. Add flour and water. When thick, add Cheez Whiz. Combine sauce with broccoli and eggs. Pour in greased casserole and top with buttered crumbs. Bake 45 minutes at 360°.
In frying pan fry hamburger. Add kidney beans, onion, garlic, chilies, salt and pepper. In large bowl tear up about 1/2 the head of lettuce. Dice tomatoes. Cut the olives in half. Add Cheddar cheese, as much as you like. In a small bowl mix sour cream and hot sauce to taste. In the large bowl with lettuce add 1/2 bag Doritos and meat mix on top. Add about 1/2 sour cream and mix all together. Looks gross, tastes great.
Melt butter in pie pan. Add flour and powdered sugar. Mix until blended. Pat flat with handle and flute edges. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Sift together flours, salt and soda. Cream butter. Add sugar and beat in egg until smooth and creamy. Mix in dry ingredients, then add pumpkin and orange rind. Fold in buttermilk, nuts and spices. Bake for 1 hour. Sprinkle with powdered sugar.
Mix all ingredients and beat 2 minutes. Pour into 2 small loaf pans or into 1 Bundt pan. Bake at 350° for 1 hour or until done (top will split). Cool for 5 to 8 minutes before removing from pan. Sprinkle cake with confectioners sugar.
In a large saucepan, sprayed with butter flavored cooking spray (or Pam), saute onion until tender. Add water, ham, cabbage, tomatoes, chili seasoning mix and pepper. Bring to a boil; lower heat. Cover and simmer 15 minutes. Add beans; simmer 20 more minutes. Servings: 4 (1 1/2 cup) servings. Calories: 169; 2 gm fat.
Beat eggs and add other ingredients as given, except coconut. Then add coconut. Pour into large pie plate. Bake at 300° for 45 minutes.
Melt butter and brown sugar in 13 x 9 x 2-inch or 12 x 8 x 2-inch pan. Drain pineapple. Arrange fruit on mixture in pan. Mix cake mix into batter following directions on box. Pour over fruit. Bake at 375° for 35 to 45 minutes. Invert on plate. Let syrup drain onto cake before removing pan.
Cream butter and shortening in a mixing bowl at medium speed of an electric mixer; add melted chocolate. Gradually add 1/2 of the powdered sugar; beat well. Add salt, flavorings and lemon juice. Gradually add remaining powdered sugar and whipping cream alternately, beginning and ending with sugar. Mix well after each addition.
Spread out the pizza dough in a 10 x 12-inch baking pan. Spread the can of pizza sauce. Sprinkle Mozzarella cheese on top of sauce. Cut up your vegetables and put them on top of your cheese. Heat the oven to 350° and bake. After taking out of the oven, just serve and enjoy.
Mix the first 3 ingredients (butter, flour and 4 tablespoons brown sugar). Bake in a 9-inch square pan in a 375° oven for 20 minutes. Mix other ingredients, adding each in the order listed. Spread this on top of first mixture; bake again for a half hour. Makes 2 dozen.
Mix and make into small balls. Roll in crushed cracker crumbs. Brown in 3 tablespoons shortening. Place in baking dish. Put 1 can mushroom soup and 3/4 cup water (mixed together) over meatballs and bake at 350° for 45 minutes.
In a small mixing bowl, combine golden raisins and honey Dijon salad dressing. Let raisin mixture stand 1 hour. Thinly slice 1 pear and cut second pear into 1/4-inch cubes. In separate large bowl, combine honey Dijon-raisin mixture, pear slices and cubes, walnuts and fresh spinach. Toss salad to coat evenly. Serve chilled. Makes 6 servings.
Peel and slice tomatoes. Add vinegar and sugar. Mix cinnamon, ginger root and cloves; place in a cheesecloth bag. Add to tomato mixture. Cook until thick, stirring constantly to prevent scorching. Makes 4 pints.
Combine ingredients in blender. Whirl until smooth. Makes 4 servings, 84 calories per serving.
Drain juice from pickles. Cut into chunks. Place dill chunks back in gallon jar, layering pickles with sugar, garlic and Tabasco sauce. Let sit for one week, rotating jar from top to bottom each day. Chill and enjoy.
Mix all ingredients together in bowl. Pack into individual loaf or Bundt pans. Bake at 250° for 45 minutes. Allow to cool completely before removing from pans.