HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut ends off zucchini and grate. Put in colander and sprinkle with salt. Let stand for 30 minutes. Squeeze water out of zucchini with hands. When quite dry, saute in oil for 5 minutes. Cool. Mix 2 cups zucchini with egg, cheese, onion, salt and pepper. Press mixture into an 8-inch pie pan. Bake at 400° for 10 minutes. Cool. Cover with tomato sauce; sprinkle with oregano. Top with cheeses and arrange pepper strips over all. Bake at 350° for 20 minutes.
Layer each flavor of jello. Layers 1, 3, 5 and 7 use 3/4 cup boiling water and 3/4 cup cold water. Layers 2, 4 and 6 use 1/2 cup boiling water, 1/2 cup cold water and 1/2 cup evaporated milk. Use a 13 x 9-inch pan. Chill until almost set between each layer, then add the next. Makes a very showy salad or light dessert.
Mash avocados with lemon juice, salt and pepper. Set aside. Combine sour cream, mayonnaise and taco seasoning. Set aside. Layer as follows: bean dip, avocado mixture, sour cream mixture and sprinkle with onions, tomatoes and olives. Cover with Cheddar cheese. Makes 24 servings.
In medium bowl, combine soup, broccoli, tomato, sour cream and mustard. Cover and refrigerate at least 4 hours before serving. Serve with crackers and chips for dipping.
Cook potatoes in skin. Cool, peel and chop coarsely. Combine cheese and 1/4 cup butter over heat and melt. Blend in sour cream, onions, salt and pepper. Fold in potatoes and turn into a 2-quart casserole dish. Dot with 2 tablespoons butter. Bake at 350° for 25 minutes.
Mix boiling water and tea in large container and cool. Add orange juice, lemonade and vodka and freeze. Stir once. This will not freeze solid. Forms a slush. Scoop into a glass. Pour 7-Up or ginger ale pop over the top.
Combine in a saucepan. Heat just until sugar dissolves and pour over vegetables. Stir gently and marinate overnight before serving.
Cook rice and set aside. Chop all vegetables and set aside. Stir-fry diced chicken in wok (wok must always be hot before adding oil) in olive oil. Stir-fry until tender and lightly browned. Add veggies all at once to chicken. Add peanuts or cashews and soy sauce as desired. Serve over rice.
Line bottom of pan with vanilla wafers. Mix together cream cheese, eggs, sugar, lemon juice and vanilla. Pour over vanilla wafers. Top with cherry pie filling. Bake at 350° for 15 to 20 minutes.
Mix Jell-0 and boiling water; stir well and fold in marshmallows. Cut into 1/4's. Mix in 1 small can of pineapple juice. Set in refrigerator until it starts to thicken. To the thickened mixture, add the other can of pineapple juice, cream cheese, mayonnaise, pecans and whipping cream. After all is mixed, pour into a mold or a dish and set in refrigerator until firm.
Combine 1/2 cup syrup with gelatin. Stir over low heat until dissolved. Reserve 4/5 apricot halves for garnish. Blend remaining apricots in blender until smooth. Combine apricots and gelatin mixture. In a large bowl beat cream cheese; then add milk and lemon juice. Stir in the blended apricots. Fold in Cool Whip. Turn into graham cracker crusts and garnish with remaining apricots in two piece clusters.
Grease pie pan. Mix ingredients well. Pour into pie pan. Bake 30 to 40 minutes at 300°.
Cream margarine until fluffy. Beat eggs and sweetener until thick and lemon colored; add to margarine and mix well. Sift together all dry ingredients. Add to margarine mixture alternately with applesauce, starting and ending with dry. Blend well after each addition. Add vanilla; blend in raisins and nuts. Pour into tiny cupcake (tart) tins, filling 2/3 full. Bake 15 to 20 minutes or until toothpick comes out clean.
Peel bananas. Place in single layer in baking dish just large enough to hold. Combine pineapple with juice, honey, lemon juice and cornstarch in a bowl. Pour over bananas. Dot with butter. Bake at 375° for 20 minutes or just until bananas are soft.
Mix beef pieces, soup and drained mushrooms together in a crock-pot. Cook on low for 6 to 10 hours. Stir in sour cream to taste before serving over cooked egg noodles.
Mix and let stand 20 minutes. Divide into 5 or 6 portions and roll out on floured surface until about 1/4 to 1/2 inch thick. Fry in 1 inch of hot grease until brown, turning once. Drain on paper sack. Serve with beans or chili.
Dredge chicken with flour and pepper. Brown each piece on all sides in hot oil. Place skin side up in an 11 x 7-inch baking dish in single layer. Spread undiluted soup evenly over each piece. Sprinkle almonds. Bake at 375° for 40 to 45 minutes or until juice runs clear. Yields 4 servings.
Mix all the ingredients together in large bowl; cover and let stand in refrigerator overnight. Best served with large or scoop Fritos.
Chop up tomatoes and jalapenos; add rest of ingredients. Stir well. Chill for 12 hours. Serve with tortilla chips.
Heat oven to 350°. In small bowl, combine margarine, cheese, dill weed and garlic powder. Separate each can of dough into 10 biscuits. Cut each biscuit in half and randomly place 20 pieces in an ungreased flute tube pan. Spoon 1/2 of cheese mixture over top. Repeat layers with remaining biscuit halves and cheese mixture. Bake at 350° for 20 to 30 minutes or until golden brown. Cool 1 minute and remove from pan.
Sprinkle salt over cucumbers, onions, green and red peppers and let stand 1 hour. While this is standing, combine sugar, vinegar, mustard and celery seeds and heat until sugar is melted. Pack cucumbers in containers (plastic freezer) and pour juice over	and freeze. Easy to	make and pickles stay crisp.
Place all ingredients in a blender jar and blend at high for 2 to 3 minutes until well blended. Or place in a medium size bowl and mix well by hand. Serve immediately or refrigerate until ready to serve. Serve with tortilla chips or fresh veggies. Yield: 1 1/4 cups.
Mix 4 minutes. Bake in Bundt pan at 375° for 40 to 45 minutes (until cake begins to pull away from pan). Cool 15 minutes. Remove from pan and sprinkle with powdered sugar.
Saute veal in clear butter for 1 to 2 minutes. Place veal on large platter (a nice platter for serving). In same pan, saute mushrooms, onion and garlic. Add beef bouillon and wine. Cook down to a gravy. (If you like, you can add a little cornstarch to thicken gravy to consistency you desire.) Pour sauteed ingredients over veal and serve hot.
Boil water, Sugar Twin, cornstarch and salt until thick. Remove from heat and add Jell-O. Stir well. Fill pie crust with fresh strawberries, then pour cooled filling over them. Cover top with Cool Whip, if your diet allows it, or use sugar-free whipped topping.
Step 1: Mix graham cracker crumbs, 1 stick melted butter and 1 tablespoon sugar and spread in long pan.
Mix soup, milk and cheese. Heat until cheese melts. Pour over cabbage. Top with buttered bread crumbs. Bake at 400° for 10 to 15 minutes.
Beat eggs, salt, milk, softened oleo and enough flour to make a stiff dough. Knead dough about 3 minutes on a floured board. Divide in 4 balls of dough. Roll each ball very thin. Cut in strips, then with flour in between, stack them. Cut crosswise. Drop the cut pieces in boiling broth (either chicken or beef).
Place apples, sweet potatoes and apple juice in a 3-quart saucepan. Cover and cook over medium heat about 20 minutes or until tender. Drain. Add salt, spices, margarine and sugar to mixture. Mash with mixer or by hand until potatoes are smooth. (I liked this better when I put mixture in blender and blended until smooth. You could also use a food processor.) Spread mixture in ovenproof serving dish. Sprinkle with nuts. (You can also cover with miniature marshmallows.) Bake at 350° about 15 minutes or until marshmallows are melted and lightly browned. Serve hot. Makes 6 servings.
Add drained and mashed cushaw, sugar, flour, margarine, vanilla and eggs. Mix well. Pour in unbaked pie shells. Top with favorite spice. Bake 30 minutes at 425°. Will make 2 large pies.
Cook noodles following directions on package; drain. Return to pan; add cauliflower and broccoli, soup, sour cream, onion, salt, pepper, chicken and cheese. Mix gently. Transfer to a 13 x 9-inch baking dish. Bake at 350° for 30 to 45 minutes or until hot and bubbly.
Combine flour, sugar, salt and pepper on wax paper or plastic bag. Roll ribs in mixture, coating them on all sides. Shake off excess.
Crumble ground beef and onion in frying pan; brown and drain. Pour meat mixture in a 9 x 13 x 2-inch baking dish. In bowl, combine eggs, tomato sauce, milk, chili powder, Tabasco sauce, cumin and oregano. Pour over meat; sprinkle with olives, chilies and chips. Bake, uncovered, 25 minutes. Sprinkle with cheese and cook another 5 minutes.
Mix honey, peanut butter and vanilla in a small bowl until creamy. Mix milk in 2 tablespoons at a time. Knead dough for 2 or 3 minutes. If dough is sticky, add extra milk. If dough is dry, add a few drops of water. Form dough into desired shapes. Store in airtight container. Play dough will keep for a few days.
Brown sausage; drain. Add spaghetti sauce. Cook macaroni as directed on package. Use a 9 x 13-inch pan and layer macaroni, meat mixture, cheese and mushrooms. Cover with pepperoni. Cover with foil and bake 30 minutes at 350°.
In large skillet, combine butter and oil with corn, onion, sugar, pepper, salt and Tabasco sauce. Cook over high heat until corn is tender and starch starts to form a crust on the pan bottom, about 12 to 14 minutes, stirring occasionally, and stirring more as mixture starts sticking. Gradually stir in 1 cup of the stock, scraping the pan bottom to remove crust as you stir. Continue cooking 5 minutes, stirring occasionally. Add the margarine, stir until melted and cook 5 minutes, stirring frequently and scraping pan bottom as needed. Reduce heat to low and cook about 10 minutes, stirring occasionally, then about 15 minutes, stirring fairly frequently. Add the remaining 1 cup stock and cook about 10 minutes, stirring occasionally. Stir in 1/2 cup milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally. Remove from heat.
Season potatoes with salt and pepper; add 1 chopped egg white; mix and set aside. Combine vinegar, water and mustard in small jar and shake. In mixing bowl, mash two boiled eggs; add raw egg yolk; mix with fork or mixer. Add oil, gradually; mixture with get very thick. Add ingredients from jar;	blend until smooth. Pour dressing on potatoes.	Serves 6.
Cook roast in crock-pot or oven until tender. Shred roast and place back in crock-pot, adding green chilies, onion, salsa, salt and pepper. Continue to cook so all the flavors combine. Warm tortillas one at a time in microwave 20 seconds. Using slotted spoon, drain roast mixture (1 spoonful at a time). Place in center of warmed tortillas. Add cheese, then fold in both ends and roll. Secure with a toothpick. Place in hot oil, enough to just turn and brown on both sides.
Rinse chicken and pat dry. Set aside. Heat oil and garlic in a large nonstick skillet over medium heat. Add chicken and brown. Remove chicken and set aside. Add onion and green pepper to skillet. Saute until tender. Pour off fat. Return chicken to skillet. Add remaining ingredients. Cover and simmer over low heat 30 minutes or until chicken is tender. Remove bay leaf before serving. You may serve over rice or noodles.
Use a large mixing bowl and fill 3/4 full with flour. Mix flour and baking soda. Add buttermilk and mix until the dough is stiff, but still soft enough to work with. Turn on a floured board. Turn 2 or 3 times until coated with flour. Pinch off dough about the size of a tennis ball or if you want larger biscuits, the size of a baseball. Place on a greased baking sheet and flatten out with a tablespoon that has been dipped in bacon fat. Bake in a 450° oven for 10 minutes. Turn temperature to broil and brown the top. Makes 24 to 30 biscuits.
Prepare cake mix according to directions. Bake in a 9 x 13-inch pan. Cool cake 15 minutes. Poke holes in cake at 1/2-inch intervals. While cake is cooking, cook pineapple and sugar; spread over cake. Prepare pudding as directed and spread over pineapple. Cover with Cool Whip and sprinkle pecans on top.
To chocolate pudding, add the 1/2 cup sugar and cream and milk as called for on box. Mix and pour into ice tubs and freeze.
Measure the tomato juice and pour into large bowl. Sprinkle yeast over juice and stir to dissolve. Add honey. Beat in one egg. Add the first 4 cups of flour, one cup at a time, stirring briskly after each addition. After adding flour, beat the mixture 100 strokes, until very smooth. Cover bowl and let dough rest 45 minutes in warm place.
In mixing bowl, break eggs and beat slightly with fork. Add salt, Karo syrup and sugar. Stir in egg with fork. Add vanilla and pecans. Can use halves or chopped (halves make a prettier pie). Pour in prepared pie shell (uncooked). Bake at 350° for 45 minutes or whenever pecans are golden in color.
Cream shortening and sugar; add eggs and vanilla. Sift flour and soda together. Blend dry ingredients with cream mixture. Add potato chips and nuts. Chill 2 hours. Roll into 3/4-inch balls. Place on ungreased cookie sheet; press lightly with fork. Bake at 325° for 8 to 10 minutes.
Saute the peppers, tomatoes, zucchini and onions in the olive oil (the amount of ingredients depends on the number of servings needed). Add chicken, garlic, basil and oregano. Simmer until done. Serve over rice.
The night before, mix sour cream, mayonnaise and dry soup mix. Refrigerate overnight.
Put the first 4 ingredients in saucepan and bring to a full boil. Boil for 3 minutes and add the oatmeal, pecans and vanilla. Beat until mixture begins to thicken. Drop by spoonfuls on wax paper.
Melt margarine in a large pot. Add flour to make a paste. Add water to make a sauce. Mix spices with sauce. Put chicken and vegetables in sauce and stir. Cook slowly for 1 1/2 hours, stirring often.
Brown ground beef with onion; drain. Add the tomato sauce, soup and seasoning packet and heat to boiling. Put in layers with tortillas. Sprinkle cheese on top of each layer. Bake at 375° until cheese is melted.
Mix hamburger, salt and pepper. Shape into a loaf. Tear a long piece of foil and place on cookie sheet or a 9 x 13-inch baking dish. Place the meat in middle of foil. Mix the two soups together and pour over the meat. Sprinkle the dry soup mix on top. Bring foil over the top and seal all edges. Put in a preheated 350° oven and bake for 1 1/2 to 2 hours.
Drain mushrooms, melt butter in skillet. Add mushrooms, saute until browned, about 5 to 8 minutes. Stir in lemon juice. Combine chives, flour, paprika, salt and pepper; sprinkle over mushrooms. Mix sour cream until smooth. Pour sour cream over mushrooms. Serve hot with toothpick.
Brown stew meat and onions in a large stew pot, 8 qts. at least. Add salt, pepper, rosemary, oregano, thyme, etc. Use the leaf type, it makes people wonder what the sam hill it is! Add water to about half the pot, cover and cook until the meat is tender. An hour or so, depending on how tough and cheap the meat is.
Boil chicken until done. Remove chicken from pot and debone. Cook spaghetti and onion in chicken broth (season to taste). To spaghetti add green chilies and soups. Stir well. Pour into baking dish with chicken. Top with grated cheese. Bake at 375° until cheese is melted and mixture is hot and bubbly.
Bring water, shortening and salt to a boil. Stir in flour and cook until dough forms a smooth ball and leaves sides of saucepan clean. Then remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Drop by spoonfuls on a greased cookie sheet and bake at 450° for 10 minutes. Reduce heat to 400° and bake 25 minutes more. Cool. Slit and fill with sweetened whipped cream or pudding filling. Yield: 12 large cream puffs.
Beat eggs, sugar, flour, cocoa and salt until well blended. Mix in margarine. Add pecans and vanilla, mixing until well blended. Pour mixture into a 9 x 9-inch pan. Set pan in a 10 x 13-inch roasting pan. Pour boiling water into roasting pan to measure 1-inch. Bake 45 minutes at 325° or until it is set and crusty on top. Do not overbake. Remove from oven to wire rack. Cool. Refrigerate. Cut into squares. Serve with whipped topping. Can be served warm. Makes 12 to 16 servings. Very rich.
Combine flour, salt, pepper and paprika. Dip the chicken breasts in mixture. Melt butter on baking dish large enough to hold the chicken. Place chicken in butter with meaty side down. Bake, uncovered, for 40 minutes at 375°. In saucepan, mix soup and mushrooms and heat. Remove from heat. Add wine. Flip the chicken breasts over. Pour on the sauce. Bake 20 minutes longer, uncovered. Serve chicken with sauce.
Saute onions until soft in margarine. Add mushrooms; brown slightly. Add remaining ingredients. Mix well.
Shred raw sweet potatoes and mix with sausage and salt. Shape into 10 flat cakes. Place in cold skillet and place over low heat. Fry slowly until brown and crisp on both sides. Serves 5 to 6.
Beat all ingredients with electric mixer for about 5 minutes. Pour into greased tube pan. Bake for about 50 minutes at 350°.
Brown sausage. Add celery, onion and pepper. Cook 3 minutes. Add cooked rice and soup. Simmer 2 minutes. Pour into dish. Top with olives and nuts. Cook at 350° for 35 minutes.
Cream together butter, oil and sugar. Blend in eggs, buttermilk and vanilla. Stir in dry ingredients (except chips and nuts) and zucchini. Pour into a greased and floured 9 x 13-inch pan. Top with chocolate chips and nuts. Bake at 350° for 50 minutes.
Cook first 4 ingredients until soft ball stage. Remove from heat and add next 3 ingredients. Beat with mixer or by hand until creamy. Pour into buttered pie pan. Be sure it is beaten until creamy. Yields 10 to 12 patties.
Preheat oven to 350°. Pour crushed pineapple with juice into a 13 x 9-inch baking dish. Pour cherry pie filling over pineapple. Sprinkle dry cake mix over fruit mixture. Pour melted margarine over cake mix. Sprinkle nuts over top of cake mix. Do not stir. Bake for 55 minutes.
Spread bean dip in bottom of a large shallow pan, then avocado. Sprinkle and mix together garlic salt, lemon juice and avocado. Mix sour cream and taco seasoning; set aside before spreading over avocados. Then layer tomatoes and olives, then layer cheese dip and jalapenos. Spread green onions on top.
Combine lemon juice and lemon extract. Gradually stir in the sweetened condensed milk. Add egg yolks; stir until blended. Pour into crust. Bake at 325° for 15 minutes. Cool completely, then put whipped cream on top. Store in refrigerator. Freezes well for a later date.
Combine cheese and butter; mixing well. Combine flour, salt, and pepper and add to creamed mixture; mixing well. Stir in cereal. Chill dough for 2 hours.
Add all ingredients to a blender with ice and blend until nice and frothy. Be careful; the alcohol sneaks up on you!
Combine the first 5 ingredients and brown lightly. Add spaghetti sauce (I use one extra spicy) and 1 1/2 cups water. Then add rice. Cover and simmer. You may need more rice. Season to taste.
Mix Cool Whip, egg and cake mix together. Roll balls in powdered sugar. Bake on greased cookie sheet for 8 to 10 minutes at 350°.
Measure applesauce into crock-pot. Add remaining ingredients. Cover; cook on high for a few hours. Remove cover during last half of cooking. Stir occasionally. Pour into clear jars and seal with flats and rings.
Put brown sugar, candy, cinnamon sticks and cloves in coffee pot basket. Pour cranberry juice, pineapple juice and water into coffee pot. Percolate the mixture.
Combine chicken soup and sour cream. Combine stuffing and chicken broth. Layer 9 x 13-inch greased baking pan with chicken and vegetables. Top with stuffing. Bake at 350° for 30 to 35 minutes to an hour.
Combine milk and crackers in bowl; soak for 5 minutes. Add remaining ingredients. Pour into greased casserole and bake for 40 to 45 minutes in 350° oven until puffy and golden.
Mix pie ingredients in mixing bowl. Pour into pie pan. Cover with pie shell which is just soft enough to lay flat. Puncture shell several times with fork and pat with butter (or squeeze margarine). Bake 45 minutes to 1 hour at 400°.
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add softened margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add potatoes, eggs and 1/2 cup of flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm, draft-free place until double in bulk, about 1 hour.
Check wallet for money; dash to bank as needed. Stop at take out restaurant and place order. Transfer money to cashier. Bring food home and serve to hungry family.
Butter 9 x 13-inch cake pan. Put cherry filling evenly in pan. Cover with dry cake mix. Slice 1/2 pound butter or oleo over top of cake mix and bake until bubbly and brown. Bake at 375° for 30 minutes. May use any type of pie filling.
Melt margarine in a large skillet. Add onion and clams; saute over low heat for 5 minutes. In large Pyrex bowl, combine soups and half and half; stir thoroughly. Pour margarine and clam mixture into soup. Bake at 250° for 3 hours; stir each hour.
Sift dry ingredients together. Mix milk with beaten egg. Add dry ingredients to the milk and egg mixture. Do not overmix. Cook in hot oil.
Bake cake mix according to directions and cool completely. Cut in 1/2 lengthwise. Cook flour and milk; stir frequently until thick. Cool completely. Beat sugar, oleo or margarine and vanilla until fluffy. Add flour/milk mixture. Beat 10 minutes. Put flour, milk, sugar, oleo mixture on bottom 1/2 of cake. Top with other 1/2 cake. Frost all sides with your favorite chocolate icing. If your filling is a little runny, place in refrigerator a few minutes before adding top layer.
Boil just 3 minutes. Beat until stiff enough to spread, not too long.
Sear all meat in olive oil. Season with salt, pepper, garlic salt, sage and Italian seasoning. Remove meat from pan and saute onions, then put meat back in pan. Add tomato sauce, diced peppers and juice. Add water to cover meat. Simmer 1/2 hour and add wine. Simmer another 1 1/2 hours. Thicken with flour. Add a dash of soda just before serving (blend fat into gravy). Serve over mashed potatoes, rice or polenta. Seasonings may be adjusted to taste.
Cut meat in 1 x 1-inch cubes. Mix salad dressing according to directions on package, pour over meat that has been placed in a shallow casserole dish. Marinate in the refrigerator at least 10 hours. Cut up the peppers, onions and mushrooms. When placing ingredients on the stick always have a pepper and onion next to the meat. We start with a pepper, add meat, then onions, tomato, mushroom, pepper, meat, onion and so on. Grill 4 minutes on 1 side, turn a 1/4 turn and cook for 4 minutes, continue until the whole shish kebab is cooked.
Mix together the first 5 items and then add apples. Pour 1/2 batter into well-greased 9 x 12-inch pan. Sprinkle half of the cinnamon mixture on top. Pour rest of batter over cinnamon and top with rest of cinnamon mixture. Bake at 350° for 1 hour.
Saute the onions and leek in butter. Transfer to a large pot with cover. Add green beans, potatoes, tomatoes and beef bouillon. Cover and simmer 30 minutes. Add salt, pepper and spaghetti; cook 15 minutes. In a bowl mash garlic with basil, thyme and sage. Add egg yolks and gradually stir in the oil and tomato paste. Add a little soup to this and stir back into soup. Sprinkle with Parmesan.
Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened. Cool.
Cut flour and salt into butter; mix until a ball forms. Put dough with hands into a 9-inch pie plate, mending if necessary and fluting edge, if desired. Prick generously with a fork and bake at 400° for 7 minutes.
Boil linguini until tender but firm, approximately 10 to 12 minutes. Rinse with cold water and drain. Combine linguini with the other ingredients and toss until the linguini is well coated. Refrigerate.
Mix in order given and bake at 350° for 10 to 12 minutes.