HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together zucchini, eggs, sugar, flour, oil and vanilla. Add remaining ingredients and mix well. Bake for 1 hour at 325° in 2 greased loaf pans.
Place ingredients in breadmaker according to manufacturer's directions. Set on dough cycle. Remove after dough cycle. Roll into large rectangle. Fold in half. Cut into triangles. Drop into deep fryer for 1 to 2 minutes. Dust with confectioners sugar. Serve with honey.
Alternate mixture of the first 7 ingredients and tortillas in layers in baking dish. Sprinkle cheese on top. Dab with sour cream. Bake 20 minutes at 350°. Do not get too dry.
Cut steak into four equal portions. Pound the portions until each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together the baking powder and baking soda, pepper and salt, and mix in the buttermilk, egg, Tabasco and garlic. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry. Add enough shortening to a deep cast iron skillet or Dutch oven to deep fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Gravy. Place the steaks on separate plates and spoon mashed potatoes next to them. Cover both generously with the gravy. Serve immediately.
To peel melon, cut lengthwise in half. Remove seeds, then cut each melon-half lengthwise in half again. Remove peel from each piece. Cut each melon quarter into 3 slices. Set aside. Cut the strawberries or grapes in half. Drain the chicken.
Melt margarine and peanut butter together over low heat. Add confectioners sugar and stir until smooth. Spread mixture into a 13 x 9-inch pan. Melt chocolate bar and spread on top of mixture. Cool completely and cut into squares. Makes 15 to 18 servings.
Melt cheese in double boiler. Mix with sausage and Bisquick and form in balls. Bake at 350° until done, 15 minutes. Makes 90 balls.
Melt 1 stick butter or margarine with 4 tablespoons cocoa and 6 tablespoons buttermilk. Let come to boil. Add 1 box powdered sugar. Beat until ready to spread.
Cook rice according to package; set aside. Pour boiling water over apricots and let stand 20 minutes; drain. Saute green pepper, mushrooms and onions in butter until tender. Add rice, apricots, pecans and seasonings. Cut a lengthwise slit on top of each tenderloin, being careful not to cut through bottom. Spoon 1/2 of stuffing into the opening of 1 tender; place cut side of 2nd tender over stuffing. Tie tenders with string and place on roasting rack. Top with 2 bacon slices. Repeat with remaining tenders.
In 1 1/2-quart casserole, mix all the ingredients. Bake at 350° for 1 1/2 hours, covered.
Mix the first 5 ingredients well. Sift the remaining ingredients; add to first mixture. Mix thoroughly; chill dough. Roll dough into balls; roll in sugar. Add cinnamon to sugar, if you please. Bake at 350° for 10 to 15 minutes. Do not press sugared balls down, as they will puff up, then become flat with a crinkly top.
In double boiler beat together eggs and sugar. Work cornstarch into softened butter and add to egg mixture. Add lime juice, zest of rind, and salt. Cook until thick. Pour into graham cracker crust. Let pie cool completely.
Brown ground beef and onion. Drain. Mix beans, tomatoes, garlic powder, rice and chili. Brown. Simmer 20 minutes. Melt shredded cheese on top. Serve over tortilla chips.
Blend all ingredients together. Pour enough milk until juicy. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Preheat oven to 350°. Mix all ingredients; spread in a greased 13 x 9 x 2-inch pan. Bake until golden brown, about 25 minutes. Cut into pieces, about 1 x 2-inches.
Cream butter. Add sugar. Add eggs, one at a time, beating well after each addition. Add vanilla wafers which have been crushed along with a little milk. Add coconut and nuts, mixing well. Line a tube cake pan bottom with wax paper. Pour mixture into pan. Bake at 325° for 1 1/2 hours, or until done. Cool 10 minutes on rack before turning out cake. Cake is delicious, but heavy. No baking powder is used.
Cut a 2-inch circle in center of bread. Set aside the bread round. In medium skillet, over medium heat, melt 1/2 teaspoon oleo. Saute bread until golden brown on one side. Turn with spatula. Break egg into hole; sprinkle with salt and pepper. Reduce heat and cover. Cook until desired doneness. Remove egg and toast to plate.
Heat oven to 375°. Parboil sliced potatoes for 5 minutes and drain. Place in bottom of greased 2-quart casserole. In skillet, brown hamburger, salt, pepper, garlic powder, dill weed and celery. Drain; place on top of potatoes. Place sliced onion on top of hamburger. Spread can of corn on top of onions. Pour tomato soup mixed with 3/4 can water over all the layers. Add grated cheese on top of all. Put bread crumbs over cheese. Bake 1 hour.
Remove core from cauliflower, leaving head whole. Wash and wrap head in plastic wrap. Microcook for 7 minutes per pound. Turn once at half cooking time. Microwave mix of mayo, salt, mustard and Cheez Whiz 1 minute. Spread on cauliflower. Sprinkle with paprika and serve.
Fry the sausage in a skillet, breaking it up as you cook it, and drain on paper towels. Reserve the fat. Place the sausage in a lightly greased 13 x 9 x 2-inch baking dish, or divide between two 1 1/2-quart casserole dishes. Saute apple slices in the sausage fat. Combine apples, bread cubes, mustard, egg, cheese and milk and mix well. Pour this mixture over the sausage; cover and refrigerate overnight. Heat oven to 350°. Bake the casserole, covered, for 30 minutes. Uncover and bake another 30 minutes.
Mix 2 envelopes Knox gelatine and 1/2 cup water and set aside. Bring to boil the pineapple and sugar. Add gelatine mixture and bring to a boil again. Cream the cream cheese and Marshmallow Creme. Add pineapple/gelatine mixture to cream cheese/Creme mixture. Blend well. Chill until almost set (15 minutes). Mix the Dream Whip as directed and blend into the gelatine mixture well. Top with nuts and chill.
Mix sugar, salad oil, white vinegar, water, black pepper and paprika. Mix well until sugar dissolves and pour over vegetables. Cover and refrigerate for several hours.
Beat the eggs until light. Add the Crisco, brown sugar, white sugar and peanut butter. Cream. Add the salt, vanilla and soda. Slowly add the flour. Pinch off dough in walnut size pieces. Press with fork both ways. Bake at 350° for approximately 10 to 15 minutes.
Sift together flour, sugar, salt, baking powder and cocoa. Add milk, melted oleo and vanilla; mix only until smooth. Turn into greased pudding pans to a depth of 1/2-inch.
Mix together first 6 ingredients. Pour into a greased baking pan. Bake for 30 minutes at 350°. Sprinkle grated Swiss cheese on top and bake 10 minutes more.
Stir well to blend. Pour into greased and floured pans (2 medium loaf pans). Bake 45 minutes at 350° or until done.
Mix first 10 ingredients together; form into meat balls. Brown in fat. Remove meat balls from fat, let fat cool, add sour cream and blend. Heat to simmering. Add meat balls; simmer 30 minutes.
Brown and drain hamburger. Add sauerkraut, celery, onion, green peppers and tomato juice. Sprinkle 2 packets sugar substitute. Stir. Cover; simmer for 35 minutes. Serves 2.
Boil eggs and cool. Cut in half and place yolks in bowl. Mix with rest of ingredients and place in egg halves. Sprinkle with paprika.
Melt butter and pour into a 9 x 13-inch pan. Break Oreos and place on butter. Mix together cream cheese, powdered sugar and 8 ounces La Creme; spread over cookies. Make chocolate pudding and spread over cream cheese mixture. Then ice with 8 ounces La Creme and sprinkle with crushed Oreos.
Mix melted butter, cheese, soup, sour cream and salt together. Toss with onions and hash browns. Spread in 13 x 9 x 2-inch pan that has been greased or sprayed with Pam.
Cook spinach and press all the water out. Then add remaining ingredients. Put teaspoonful on greased cookie sheet. Bake for 10 minutes at 350°. Can freeze after cooled, then reheat again at 350° for 10 minutes from freezer.
Peel chilled sweet potatoes and cut into small cubes; add pineapple, pecans, marshmallows and celery. Mix orange juice with mayonnaise. Add to salad and toss gently. Serve on bed of lettuce and top with maraschino cherries.
Cook celery and cabbage in oil until tender. Add salt, pepper, sugar, soy sauce, bean sprouts, water chestnuts, turkey broth, turkey and mushrooms. Heat to boiling. Combine cornstarch and water and to other ingredients. Serve over chow mein noodles. Serves 6 to 8.
Place 1/4 cup of the milk and all the remaining ingredients in a blender. Whirl at high speed until completely smooth. Add up to 1/4 cup more milk (or more to your liking).
Cream butter and sugar well. Add eggs, one at a time, beating after each. Add flour, syrup and vanilla. Bake at 350° for 2 layers for 25 to 30 minutes.
Combine sugar, flour and salt. Mix well, blend in butter thoroughly with spoon. Add eggs. Blend until smooth. Grate lemon rind from medium lemon. Peel lemon, slice into paper thin slices (about 1/3 cup). Add 1/3 cup water, grated lemon rind and slices to sugar mixture. Blend well. Turn lemon filling into pastry-lined pie pan. Roll out remaining pastry. Cut slits to allow escape of steam. Place over filling. Fold edge of top crust under lower crust, seal and flute edge. Brush with egg whites and sprinkle with mixture of sugar and cinnamon. Bake in moderate oven about 1 hour. Cool thoroughly before serving.
Mix all dry ingredients together. Add remaining ingredients and mix well. Bake at 350° approximately 1 hour. Let cool in pans before removing. Makes 2 large or 6 small loaves. Makes great gifts.
In teapot, pour water over tea bag; brew 4 minutes. Remove tea bag and add sugar and lemon juice; chill. In blender, combine tea and sherbet; blend until smooth. Serve immediately. Makes 3 servings.
Cut sausage into 1-inch slices. Cook in skillet until done. Add rest of ingredients except shrimp. Heat to boiling, stir occasionally, add shrimp, reduce heat. Simmer 25 minutes.
Mix all ingredients together. Spread on tortillas. Roll tortillas tight. Refrigerate at least 2 hours. Cut rolls into one inch pieces. Discard end pieces.
Place corn in pan; add 1 to 1 1/2 cups water. Stir in sugar, salt and bacon fat; cook until corn is tender. Beat egg well with beater; beat in flour. Thin mixture with 2 tablespoons water. Add to corn slowly, stirring. Cook 5 minutes.
Mix all ingredients. Cook for 20 minutes. Feed to puppies 4 to 8 weeks, during weaning.
Place rice in 13 x 9-inch greased baking dish; cover with combined vegetables and seasonings. Combine soup and salad dressing; mix well. Gradually add water to soup mixture; mix well until blended. Pour half soup mix over veggies; top with chicken and cover with remaining soup mix. Bake at 350° for 1 hour or until chicken and rice are tender. Enjoy!
Mix all ingredients. Shape into 1-inch balls. Place on a lightly greased pan about 2 inches apart. Bake 20 to 25 minutes at 350° until golden brown. Remove immediately from pan. Yields about 7 dozen.
Melt margarine in skillet. Add ground chuck and cook until it loses its pink color. Add tomato sauce, salt, garlic salt and pepper. Cover and simmer 5 minutes. Fold together noodles, onions and sour cream. Spoon 1/2 mixture into 2 1/2-quart casserole. Cover with half meat mixture. Repeat layers. Sprinkle with shredded cheese. Refrigerate or freeze. When ready to serve, return to room temperature and bake at 350° for 30 to 35 minutes. Serves 6.
In a blender container, combine orange juice, banana, ice cubes and dry milk. Cover and blend until mixed. Serve right away. Makes 1 serving.
Add water to gelatin and mix in blender. Heat soup in saucepan and bring to a boil. Add to gelatin in blender with cream cheese and mayonnaise. Blend until smooth. Pour back into saucepan and stir in remaining ingredients by hand. Pour into a lightly greased mold and let set until firm. Unmold and serve on lettuce.
Cook and drain broccoli; arrange in bottom of flat casserole. Add chopped toasted almonds. Cover with cooked chicken, cut into chunks. Pour sauce over all (recipe to follow). Sprinkle with bread crumbs. Bake for 45 minutes in a slow oven (325°).
Mix first 4 ingredients together. Moisten with mayonnaise. Add banana and mix well. Chill several hours or overnight before serving.
Drain 3 cans of beans. Pour contents into salad bowl. Chop up onion and add. Pour in vinegar and oil. Add spices to taste. Stir and allow to marinate for 12 plus hours. Serve chilled.
Blend flour, milk and Crisco like pie crust. Roll out and put on cookie sheet. Mix pineapple, tapioca and sugar and put on cookie sheet. Bake 20 minutes at 400°.
Place dry ingredients into food processor and blend until oats, flour and nuts are incorporated into a dry mix. Store in airtight container.
Combine sugar, sour cream, corn syrup, margarine and salt in pan. Bring slowly to a boil, stirring until sugar dissolves. Boil, without stirring, covered 3 minutes. Uncover and boil on medium heat to 236° on candy thermometer. Remove from heat and let stand 15 minutes, without stirring. Add vanilla and beat until mixture starts to lose its glossy appearance in 8 minutes. Stir in nuts and pour into greased pan. Cool and cut into pieces.
Combine the first 7 ingredients in a medium bowl. Mix, stirring, the mayonnaise, sour cream and sugar. Add this dressing to salad and toss to blend. Serve immediately on lettuce leaves. Serves 4.
Combine all ingredients in a greased 9 x 13 inch pan. Top with 2 c. crushed cornflakes mixed with butter. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease Bundt pan. Cut biscuits into fourths. Roll in white sugar and cinnamon. Place in greased Bundt pan. Melt margarine. Mix with brown sugar. Pour over dough. Bake at 350° for 30 minutes. There will be brown sugar and cinnamon left. Cool 10 minutes in pan and turn out, right side up.
Mash cranberry sauce with fork; mix with apple. Pack in flat layer in bottom of 8-inch square pan. Whip the cream; add sugar and vanilla and whip until it stands in soft peaks. Add most of nuts. Arrange whipped cream in layer on top of cranberry mixture. Sprinkle with remaining nuts. Freeze. Serves 16.
Combine first 4 ingredients in a large heavy pan and bring to boil. Cover and simmer for 30 minutes. Stir in soups and milk; heat. Garnish if desired. Makes 2 1/2 quarts.
Combine eggs, sugar and vanilla in bowl. Beat until light and fluffy. Heat milk and butter in saucepan until butter is melted. Add to egg mixture; mix well. Add sifted dry ingredients; mix well. Pour into 8 x 10-inch greased and floured cake pan. Bake at 350° for 30 minutes.
First cream shortening, eggs and sugar to a smooth batter. Then add vanilla. Put baking soda in milk. Alternately add milk and flour. Let dough set overnight for several hours. If you want to roll out, just add a scoop or so more of flour. Bake at 350° for 10 to 12 minutes. Add chocolate chips.
Blend oil, sugar, eggs and vanilla. Add flour, soda and baking powder. Add apples and pecans. Bake 40 minutes at 350°.
Heat soup, butter and milk until butter melts. Add other ingredients. Cover with corn flakes crumbs. Sprinkle with melted butter. Cook until done.
Rejuvenate the dried onions in 1/2 cup of water. Cook the ham hocks until they are done. Clean the meat out and discard the skin, gristle and bone. Use this water to cook the split peas. Always wash the hocks well. Strain the liquid before you put it in with the peas. When the peas are done, put the spices and onions in and simmer. Taste; add salt or whatever until it is right.
Press dough into a greased 8 inch deep dish pie pan. Spread pizza sauce over dough. Mix meats, seasonings, and onion. Sprinkle this mixture over pizza sauce. Top with cheese and bake for 25 minutes at 375 degrees. Serve immediately.
Cook broccoli and drain. Mix broccoli with other ingredients. Sprinkle with crushed Ritz crackers. Bake, uncovered, at 350° for 30 minutes.
Preheat oven to 375°. Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, oil and about 3 1/4 cups of flour to make a thick batter. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a very stiff dough. Toss dough on floured surface until no longer sticky. Knead until smooth 1 to 2 minutes. May need to add more flour.
Brown ground beef. Pour into greased casserole dish. Place chopped onion on top of beef. Pour mushroom soup over mixture. Cover top of casserole with Tater Tots, then with cheese. Bake at 350° for 30 minutes.
Heat together jello and pineapple until jello dissolves. Let cool. Add buttermilk and Cool Whip. Makes a large bowl.
Combine flour, salt and pepper. Coat chicken with flour mixture. Heat oil in large skillet. Brown chicken on all sides; remove from skillet. Brown remaining flour mixture in oil until golden brown, stirring constantly. Slowly stir in water. Return chicken to skillet; add onion. Cover and cook over low heat until done, about 25 to 30 minutes. Yield: 4 servings.
Brown hamburger; pour off fat. Put in crock-pot. Brown bacon and onions. Add onions and crumbled bacon to crock-pot. Add all remaining ingredients. Cook on low setting for 4 to 9 hours.
Wash cranberries. Run through a medium or fine knife or food chopper. Peel and remove all fiber from pulp of oranges. (I leave just a little peel on for color.) Grind oranges through chopper. Put all ingredients together in a plastic container and let stand, covered, at room temperature for 2 hours. This recipe makes a lot, but can be frozen.
Put pork chops in crock-pot. Mix all other ingredients and pour over chops. Cook 6 to 8 hours on low.
Mix cabbage, onion, green onions, and garlic together. Cook in a little oil in pan. Add salt and pepper to taste. Add meat. Stuff Wonton skins and glue them together using 2 tsp. of sugar and 1 cup of water as the glue mixture. Fry the Wontons in hot grease.
Grate Velveeta and sharp Cheddar cheese and let set at room temperature until soft. Blend cream cheese and roll into a ball. Roll ball in pecans. Refrigerate. This is good to freeze.
Blend sugar, corn syrup, butter and peppermint. Shape into balls and flatten on waxed paper with a fork. Let dry. May be left in ball and dipped in chocolate.
Soften butter; blend well with powdered sugar, 3 cups flour and salt. Press into bottom of buttered 9 x 13-inch pan. Bake at 350° for 20 minutes. Blend together the remaining ingredients. Pour over first layer and continue baking for 25 minutes. Sift additional powdered sugar over the top immediately after removing from oven. Cool; cut into squares. Makes 3 dozen.
Pour into buttered casserole. Bake at 350 for 30 minutes.
Cut chicken or turkey in bite size pieces and cook until done. Cool. Mix soups, onion, milk and salsa together. Place 1/2 of tortillas on bottom of 9 x 13-inch pan. Cover with 1/2 of meat and 1/2 of sauce and cheese. Repeat layers; cover with remaining cheese. Bake at 300° for 1 1/2 hours. Best if made the night before.
Beat this with a mixer for 5 minutes. Add 3 eggs, one at a time and beat 5 minutes after adding each egg. Pour into baked pie shell. Chill 2 hours. Can be served with whipped cream.
Preheat oven to 325°. Rinse rice. In large saucepan, combine rice, cream, apricots, sugar, salt and cinnamon. Simmer, stirring often, over low heat, for about 20 minutes or until rice is tender.
Generously butter a tube pan. Place frozen rolls in pan. Sprinkle pudding mix evenly over rolls. Sprinkle nuts on top.
In saucepan on low heat, heat all ingredients, stirring often, until hot and shrimp turn pink. Yields approximately 5 servings of 1 cup each.
Beat 2 eggs and 1 egg yolk. Stir in flour. Beat remaining egg white in separate bowl until it holds peaks. Beat in 3 tablespoons sugar. Fold into first mixture. Gradually add raisins, nuts and vanilla. Put in an unbaked pie shell. Bake at 425° for 10 minutes. Lower temperature to 350°; continue baking for 30 minutes. Cool; decorate with Cool Whip.
Mix all together and pour into large casserole dish. Top with grated cheddar cheese. Bake at 350° until bubbly.
Melt butter in a pot. Add onions, carrot and garlic; cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes. Add parsley, thyme and bay leaf; pour in the stock. Drain the beans and stir them into the pot. Bring to a boil; reduce heat and simmer, partially covered, until beans are very tender, 45 minutes to 1 hour. Pour the soup through a strainer, reserving the stock. Discard the bay leaf and transfer the solids to the bowl of a food processor fitted with a steel blade or use a food mill with a medium disc. Add 1 cup of the cooking stock if using the food processor and process until smooth. Return pureed soup to the pot and stir in additional liquid, 2 to 3 cups, until soup is of the desired consistency. Cut away stems and ribs of the peppers and dice them. Heat olive oil in a small skillet; add peppers and saute over low heat, stirring occasionally, until tender but still crunchy, about 15 minutes. Transfer peppers to the soup with a slotted spoon. Skin the kielbasa if necessary; dice it and add it to the soup. Set over medium heat and cook, partially covered, until heated through, about 15 minutes. Season to taste. Serve immediately. Serves 4 to 6.
Mix ingredients in large casserole. Cover. Bake in 250° oven for 5 hours.
Melt butter in pan. Mix the ingredients. Pour in a buttered pan. Spoon fruit all over. Bake at 350° until edges are firm, but middle shakes, about 30 to 35 minutes.
Pour water on cooked meat. Stir up and add chili powder, catsup, salt and pepper. Mix well and simmer for an hour.
In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from the heat and cool at room temperature until syrupy.
Combine all ingredients in container of blender. Add enough ice cubes to bring to 3-cup level. Blend until smooth. Serve immediately. Yield: 3 cups, 184 calories per cup.
Put oil in skillet and heat. Sprinkle flour over skillet, covering bottom well. Stir until well browned. Gradually add water and stir until mixture thickens. Add salt and pepper. Super when sopped with homemade biscuits!
Put into a greased and floured jelly roll pan. Bake at 350° for 12 to 15 minutes. Frost with powdered sugar frosting with lemon juice added.
Melt the first 4 ingredients together. Cool. Fold in whipped cream. Pour into crust and refrigerate.
Mix beef cubes, dry onoin soup, cream of mushroom soup and water or milk in crock-pot. Cook on low 6 to 8 hours. Make noodles or rice. Serve with beef sauce over noodles or rice.
Mix first 3 ingredients together, then add vanilla and zucchini. Add remaining ingredients. Spoon 1/2 batter into greased and floured Bundt pan, or 11 x 13-inch pan. Sprinkle streusel mix over batter. Spoon remaining batter on top of streusel. Bake at 350° for 55 to 60 minutes.
Cream margarine with sugar until fluffy. Add egg and continue beating. Combine and sift dry ingredients, add alternately with applesauce. Stir just enough to blend. Add raisins. Pour into greased 8 inch pan. Bake at 375° for 30 minutes.
Mix flour with baking powder and salt. Beat eggs, milk, sugar, orange rind, juice and oil. Add to flour mixture and just enough to moisten flour. Stir in cereal, cranberries and nuts. Pour into a well-greased 9 x 5-inch pan. Bake at 350° for 60 minutes or until tester inserted in center comes out clean.
Clean and cut herring; leave head on. Rub with a mixture of dry ingredients. Let herring cure in mixture for 7 days at 35°. Reapply mixture when needed so that the fish is always coated. After 7 days, rinse with fresh water and hang until dry. Smoke at 70° to 80° in a home smoker for 7 days.