HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice zucchini in 36 (1/4-inch) rounds. In small bowl, combine the remaining ingredients. Spread each zucchini slice with a thin layer of mayonnaise mixture and place in broiler pan. Broil 5-inches from heat in preheated broiler 30 to 60 seconds or until top is golden brown. Each round is about 20 calories.
Mix all the above together and pat into a large pan. Put in the refrigerator. Then cut into 1 inch squares. Dip in 2 bags of chocolate chips, melted in 1 block paraffin.
Cook macaroni until just tender; don't cook too long. Drain. Add butter and stir well. Add cheese and add milk, 1/2 cup at a time. Keep macaroni on simmer until all cheese is melted. Keep adding milk until it has a creamy texture, not lumpy. Enjoy.
Core tomatoes and cut into chunks. Process in blender until you have 2 cups. Boil 2 cups blended tomatoes with 2 cups sugar for 15 minutes. Remove from heat and add powdered gelatin. Pour into clean containers and refrigerate or freeze. Makes 2 pints.
In a bowl combine egg and 1/4 cup of the soup. Stir in hot rice, onion, salt and pepper. Add beef and mix well. Shape meat mixture into 20 small balls; place in a 10-inch skillet. Mix remaining soup with Worcestershire sauce and water. Pour over meatballs. Bring to boil, reduce heat. Cover and simmer 35 to 40 minutes. Stir often. Makes 4 or 5 servings.
Arrange chicken in casserole dish. Mix mayonnaise, jam and onion soup together and pour over chicken. Bake at 350° for 1 hour.
Combine all ingredients in a large crock-pot and heat on low for three hours. Serve hot.
Slice lemons very thin with rind on. Mix with sugar and let stand overnight. Blend occasionally. Add eggs to lemon mixture and mix. Put in shell, arranging slices evenly. Cover with top crust. Cut several slits near center. Bake at 450° for 15 minutes. Reduce heat to 375°. Bake for 20 minutes more or until knife comes out clean. Cool before serving.
Combine wild rice, chicken broth, white wine and 2 tablespoons butter. Cook, covered, over low heat for 45 minutes. In large skillet, melt 6 tablespoons butter and add pecans. Saute until brown (3 to 4 minutes). Add ham, apples and cinnamon. Continue to saute until apples are almost cooked (about 5 minutes). Add liqueur, salt and pepper and cook 3 more minutes. Set aside. Add pecan rice to wild rice mixture and cook 20 minutes more. Add ham, pecan, apple mixture to rice and blend.
Heat oven to 350°. Generously grease and flour 12-inch Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt. Add remaining ingredients. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely. Drizzle with chocolate glaze. Makes 12 to 16 servings.
Cover okra with water. Add vinegar and salt. Cook until okra changes color and pack in clean hot jars.
Combine egg and water. Set mixture aside. Combine Parmesan cheese and Italian seasoned bread crumbs and set aside. Place each piece of pork between two sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet. Dip pork in egg mixture and dredge in crumb mixture. Cook pork slices in vegetable oil over medium heat until browned. Arrange pork slices in lightly greased 8-inch baking dish. Top with spaghetti sauce. Bake at 350° for 25 minutes. Top with shredded Mozzarella cheese. Bake for 5 more minutes. Serves 4.
Remove bone from chicken, break into bite size pieces. Layer in large deep casserole dish. Heat soups, milk and seasoning (salt and pepper to taste) until well blended and pour over chicken.
Bake rolls flat. Punch holes with fork; roll so rolls will not raise too thick. Bake until golden brown; cool. Mix the cream cheese, soup mix, dressing mix and sour cream until well blended. Spread over cooled crust. Sprinkle vegetables and cheese on top of cream cheese mixture. Cut into squares.
Beat together the first 6 ingredients in a large bowl. Add last 5 ingredients to bowl and mix. Pour batter into 2 greased and floured bread pans. Bake at 350° for 1 hour and 15 minutes.
In a large bowl, combine beef with 2 tablespoons of soup mix and milk; mix thoroughly. Shape into 1-inch meat balls. Melt butter in skillet over medium heat. Brown meat balls; remove pan from heat. Stir in flour, remaining soup mix, water and parsley flakes. Cover; simmer for 10 minutes, stirring occasionally. Gradually stir in sour cream until thoroughly blended. Serve with noodles or rice.
Cream shortening and peanut butter together. Add sugars and continue to beat. Add eggs and vanilla and beat until fluffy. Sift flour; measure and add salt, soda and baking powder. Sift again. Gradually add dry ingredients to creamed mixture and mix thoroughly. Shape dough into balls 1-inch in diameter. Place balls 2 to 3 inches apart on greased baking sheet. Press flat with fork. Bake at 375° for 12 to 15 minutes.
Mix and let stand overnight. When ready to serve, mix enough mayonnaise or salad dressing to cover salad.
Mix the flour and sugar in large bowl. Bring to a boil and pour over flour and sugar the margarine, water, oil and cocoa. Add and mix well the eggs, vanilla, cinnamon, baking soda and buttermilk. Pour on sheet cake pan with bottom and sides greased and floured. Bake at 400° for 15 to 20 minutes.
In a bowl, combine the tuna, cheese, celery, onion, mayonnaise, sour cream and pepper. Spread on the bread and serve at once. Makes 8 sandwiches.
Combine broth and onion in medium skillet; bring to boil, add instant rice. Cover and turn off heat. Let stand for 5 minutes. Add Welsh Rarebit, chiles, beef, tomatoes and ketchup. Cook over low heat for 5 to 10 minutes until hot and thickened. Add salt and ground black pepper to taste.
Dissolve yeast, salt and sugar in 2 cups warm water. Pour oil over flour and add water solution, mixing well. Knead until dough is blended. Let dough stand until it rises. Form dough into little balls and let them set about 20 minutes. Dough is now ready to be patted or rolled. Dough may be made in smaller amounts. Dough may be frozen until needed.
Bring water to a boil. Stir in rice and salt. Cover and simmer until all water is absorbed, about 30 minutes. Add milk and boil gently, stirring occasionally until mixture thickens slightly, about 5 minutes. Combine eggs, sugar and vanilla in a bowl. Gradually stir in rice mixture. Mix well. Stir in raisins and sprinkle spices over top. Place casserole in a pan of water about 1 inch deep. Bake uncovered at 350° for 45 to 50 minutes. You'll love it!!!!
Step 1: Bake Duncan Hines sour cream cake according to directions in oblong pan.
Mix flour and brown sugar; cut in butter. Pat in to 11 x 7 1/2 x 1 1/2-inch pan. Bake at 350° for 15 minutes. Beat eggs and stir in remaining ingredients. Pour over baked layer. Bake at 350° for 25 minutes. Cool before cutting into bars.
Grind onions, garlic, peppers, pickles and olives. Add cottage cheese, mayonnaise, ketchup and seasonings. Mix well. Let stand for at least 2 hours in refrigerator before serving.
Beat butter, milk, sugar, salt and pepper into potatoes. Form 2-inch balls with marshmallow centers; roll in corn flakes. Place in greased 9 x 13-inch baking pan. Bake at 375° for 25 to 35 minutes. These can be frozen ahead and baked directly from freezer for 45 minutes. Makes 18 to 20 potato balls.
In a saucepan, combine choice of fruit and 1/4 cup water. Bring to boiling; reduce heat and simmer, covered, for 5 minutes. Combine 1/4 cup sugar and cornstarch; stir into fruit mixture. Cook and stir until thick and bubbly. Cook and stir for 2 more minutes. Set aside. In a mixing bowl, stir together 1/2 cup sugar, flour, baking powder and baking soda. Cut in 4 tablespoons margarine or butter until mixture looks like fine crumbs. Combine egg, buttermilk and vanilla; add to flour mixture. Stir until just moistened. Spread 1/2 of batter into an 8 x 8 x 2-inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small amounts on top of filling. Combine remaining 1/4 cup sugar and 1/4 cup flour; cut in remaining 2 tablespoons butter. Sprinkle over batter. Bake in a 350° oven for 40 to 50 minutes, or until golden brown. Serve warm.
Batter will be thick. Mix together thoroughly eggs, sugar and oil. Then add soda, salt, vanilla, cinnamon and flour, mixing again. Add apples and nuts; mix well.
In a large mixing bowl, beat chocolate, milk, egg, and vanilla. Stir in half and half, whipping cream and nuts. Put in ice cream freezer container and freeze.
Combine all ingredients in blender until well blended. Marinate vegetables overnight. This recipe is enough for vegetables packed into a lettuce keeper.
Combine oil and seasonings. With a pastry brush, rub mixture well into each piece of chicken. Place layer deep in shallow baking dish. Bake, uncovered, in hot oven at 400° for 20 minutes. Turn pieces and continue baking for 40 minutes longer or until tender.
Cook in crock-pot 4 hours on low. Makes 6 (1/2 cup) servings.
Preheat oven to 350°. Spray cake pans with nonstick cooking spray. In small bowl, combine cake flour, baking soda and salt. In medium bowl with mixer on high speed, cream sugar and margarine; add egg and 2 teaspoons of vanilla extract, beating until smooth. Gradually beat in flour mixture alternately with milk, until batter is smooth. Evenly divide batter between prepared pans; bake 15 to 20 minutes until toothpick inserted in center comes out clean. Let cakes cool in pans 5 minutes; remove cakes from pans and set on racks to cool. Transfer 1 cake to serving platter; set aside. Cover.
Mix all ingredients. Pack into 2 buttered loaf pans. Bake for 30 minutes in a 300° oven. Cool and refrigerate. Slice.
Cream together sugar, butter and brown sugar. Add peanut butter. Add soda, vanilla, salt, flour and oats. Bake in 9 x 13-inch pan at 350° for 20 minutes.
Mix last 3 ingredients and pour over beef. Bake at 350° until meat is tender. Serve over noodles or rice.
The night before the pancakes are wanted, mix well in a medium size glass bowl the warm water, yeast and flour. Cover and place in a warm place or a closed cupboard overnight.
Mix oleo, Bisquick, eggs and milk in blender or with egg beater. Add cheese, onion and green pepper. Add ham and pour into greased casserole. This makes its own crust. Bake at 350° for 30 to 40 minutes.
Combine flour, cornmeal, sugar, cornstarch, baking powder, baking soda and salt in large bowl. Beat egg in smaller bowl and whisk in butter slowly, until mixed well. Whisk in buttermilk.
Peel onions and cut in sections. Place in microwavable dish. Sprinkle with salt, pepper and lemon juice. Add a few granules of bouillon in center of onions and top with a pat of margarine. Cover and cook until tender. Delicious!
In large bowl combine condensed milk and cold water. Add pudding and mix well. Chill 5 minutes. Fold in whipped cream. Layer pudding mix, bananas and wafers into a 2 1/2 qt. bowl until all mixture is gone finishing with pudding mix. Chill. Awsome!!! Serves 12.
In heavy skillet, heat cooking oil until hot. Add rice and stir until browned. Add ground beef and cook until red is gone and meat is almost done. Add onions and peppers and saute for a few minutes. Add tomatoes and salt and pepper to taste. Add enough water to keep it from sticking as it cooks. Cook until rice is done.
Mix together and cook in a crock-pot on high 3 to 4 hours.
Grate cabbage very fine. Cut bell pepper, celery and carrot into small pieces. Dice onion. Mix all ingredients together. You can add more Miracle Whip as desired. Refrigerate for 30 minutes.
Combine drained beans, green pepper, celery and pimento. Add 1/2 chopped onion, if desired. In a separate bowl, combine remaining ingredients and stir until sugar is dissolved. Pour this over bean mixture. Refrigerate several hours or overnight, stirring 3 or 4 times. Drain before serving.
Melt butter in small saucepan over medium heat. Blend in flour, salt and pepper. Add milk slowly. Cook and stir until smooth and thickened. Remove from heat. Stir in the cheese. Arrange half of the potatoes in a greased 3 quart casserole dish. Add a layer of eggs, then a layer of salami. Cover with about half of the cheese sauce. Repeat layering. Bake in moderate oven at 350° for about 20 minutes or until browned and bubbly. Makes 8 servings.
Saute pepper, onion and garlic in olive oil, about 3 minutes until tender. Add tomato, zucchini, mushrooms, vinegar and seasonings. Add squash. Toss well and sprinkle almonds. Serve.
Put chicken on bottom of well-greased 9 x 12-inch casserole. Layer next 5 ingredients. Mix soups, sour cream, sherry, salt and pepper and pour over chicken and vegetables. Top with cracker crumbs mixed with poppy seed. Drizzle melted butter over crumbs. Bake at 350° for 30 minutes or until bubbly. May be prepared a day ahead or even frozen to use when needed.
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Serve with freshly ground black pepper if desired. Makes 4 servings.
Stir flour, salt and pepper into butter; add 1 cup milk and cook until thickened. Pour over beans. Sprinkle cheese over top and brown under broiler.
Combine all ingredients to spreading consistency. Spread on potato chips and garnish with paprika. Broil until lightly brown. Serve immediately.
Prepare macaroni and cheese as directed on box. In casserole dish, combine macaroni and cheese, corn and tuna. Sprinkle cheese on top and bake for about 20 minutes.
Drain and rinse shrimp; crush. Mix all ingredients, except half and half. Then add half and half to desired consistency.
Combine margarine, butter and cream cheese together. Add flour and sugar together. Add the eggs. Mix on low speed until blended well. Cook at 300° to 325° for 1 hour and 15 minutes.
Cream the butter and cheese together. Add sugar; blend well. Add eggs alternating with flour. Beat well after each addition. Pour mixture into a greased and floured Bundt pan. Bake at 350° for 1 1/2 hours. Glaze while hot with sour cream frosting.
Cut up all ingredients into bite size pieces. Place all ingredients in colander. Rinse clean with cold water. Let them sit until completely drained. In a skillet, melt butter. Place all ingredients into skillet and cook for 20 minutes.
Heat oven to 350°. Grease oblong pan, 13 x 9 x 2-inches. Mix all ingredients; spread in pan. Bake until golden brown, about 24 minutes. Cut into pieces, about 2 x 1-inch. Yields 4 dozen appetizers.
Cook broccoli as directed on package (let water cook low). Pour into baking dish. Sprinkle with onion and eggs. Melt stick of margarine; pour over crackers. Stir and put on top of dish. Combine soup, mayonnaise and cheese in small saucepan over low heat until cheese melts, stirring constantly. Pour soup over all; bake for 30 minutes at 350°.
Cream butter and shortening; add sugar and eggs, one at a time. Beat after each addition. Sift flour, baking powder, cocoa and salt. Add dry ingredients alternately with milk. Add vanilla before last flour. Bake in a greased and floured tube pan, 1 hour and 15 minutes at 325°. Does not need icing, but can ice.
Grate cabbages and carrot; chop onions. Mix in bowl. Mix remaining ingredients in separate bowl and pour on salad. Refrigerate 1 hour.
Preheat oven to 350°. Follow cake mix instructions. Pour into large jelly roll pan (with sides). Bake 20 minutes.
Preheat oven to 350°. Bake for 45 minutes. Combine ingredients in order given. Pour into unbaked pie shells. Arrange pecans on top.
Preheat oven to 350. Quarter each biscuit. Place 3/4 c. of sugar and cinnamon into a plastic bag. Place quartered biscuits and mix to coat. Place coated biscuits into a greased cake pan. Sprinkle remaining sugar and cinnamon over top. Bake for 30 to 40 minutes.
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated. In an electric skillet, heat 1-inch of oil to 375°. Fry chicken, a few pieces at a time, for 3 to 5 minutes on each side or until golden and crispy. Place in two ungreased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 350° for 25 to 30 minutes or until chicken is tender and juices run clear.
Mix ingredients together. Soak bread in milk before adding. Cook 1 hour at 350°.
Mix soy sauce, water, brown sugar, white vinegar and garlic powder in one bowl. Spread wings in 9 x 13-inch pan; pour mix over wings. Marinate at least 1 hour (better 6 hours). Bake at 350° for 1 hour. Turn frequently so wings get brown all around.
Mix first 4 ingredients. Then add oleo and egg. Mixture will be coarse. Put 1/2 mixture on bottom of 7 1/2 x 12-inch pan. Cover with 1 can cherry pie filling. Cover with last 1/2 of cake mixture. Bake 35 minutes at 375°.
Over medium heat bring to boil sugar, milk and butter. Boil for 4 minutes, stirring all the time. Remove from heat and add chocolate and stir until dissolved. Add Marshmallow Creme, vanilla and nuts. Stir until well mixed. Pour into pans. Drop pan on table to get air out.
Cook squash and onion until tender. Drain in large mixing bowl. Add next 4 ingredients and salt and pepper to taste. Pour melted butter over bread crumbs and mix well. Place over casserole. Bake at 375° for 45 minutes to 1 hour.
Mix cake mix, sugar, oil, and nectar together. Add 1 egg at a time, beating after each addition. Bake in a tube pan at 325° for 1 hour. Mix powdered sugar and lemon juice together. Pour over cake while it is still hot to make a glaze.
Mix; sift in flour to thicken. Drop from spoon. Bake at 350°.
In a mixing bowl, beat potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in the coconut. Spoon into a 2-1/2 qt. baking dish. Combine the brown sugar, flour, pecans and melted butter for topping until well blended and sprinkle over the potatoes. Bake at 350° for 35-40 minutes.
Trim filets and wrap with bacon strips. Saute in 5 tablespoons oleo; add 6 tablespoons of boiling water. Bake until done!
Place zucchini in 2 1/2-quart casserole. Sprinkle with half of seasonings. Layer tomatoes and onions. Use remaining seasonings. Top with Parmesan and Cheddar cheeses. Dot with margarine. Bake, covered, at 350° for 1 hour.
Mix ingredients well. Serve with crackers. Makes about 2 1/2 cups.
Cook meat in oil until brown. Add onion and green pepper. Cook until onion is well done. Add tomato sauce, water, salt, chili powder and olives. Pour into 9-inch pie pan. Roll out biscuit mix and place over mixture. Slit holes in dough. Bake for 15 to 20 minutes in 400° oven.
Crumble cornbread and sliced bread or dinner rolls. Add some stock until well moistened. Saute onions in 1 tablespoon margarine until softened. Add onions to bread and stock and mix well, adding more stock as needed to keep well moist. Grate 7 eggs and add to mixture. Add more stock as needed. Add chicken and mix. Salt and pepper to taste. Place in buttered 9 x 13-inch pan and place some margarine pats around top. Bake at 350° for 45 to 60 minutes or until browned. Use leftover stock and 1 grated egg for gravy with 1 tablespoon flour mixed in cold water.
Dissolve jello in 2 cups of boiling water; add blueberries, pineapple and salt. Place in a 9 x 12-inch dish and chill until firm.
Cook first 6 ingredients in large kettle for 20 minutes, covered. Set aside to cool. Then add sifted flour, baking soda, honey and nuts. Mix well. Pour into 13 x 9-inch pan. Bake at 325° for 1 hour until toothpick inserted comes out clean. May be iced, powdered sugar, or plain for good eating.
Mix shortening, peanut butter, white sugar and brown sugar together. Add and mix well eggs and vanilla. Then add flour, baking powder, salt, soda and Raisin Bran; mix well. Add raisins and nuts. Make 1-inch balls; place on ungreased cookie sheets (I use parchment paper) and flatten with fork. Bake 8 to 10 minutes at 350° until lightly brown. Slightly cool before removing from pan. This is a good nourishing cookie.
Bake cake and let cool. Crumble 1/2 of cake in a 4 1/2 to 5-quart dish. Pour 1/4 cup of coffee over cake. Then layer half of the pudding, Cool Whip and candy bars. Then repeat the cake, coffee, etc. one more time.
Serve over cream cheese with crackers. Keep in refrigerator. Will last a long time.
Melt 2 tablespoons margarine in saucepan. Add onion; cook until tender, not brown. Combine and mix flour, sugar, oregano, salt and pepper. Stir into onion mixture. Add tomatoes, tomato sauce, shrimp and olives. Cook, stirring constantly, until mixture thickens.
Saute celery, corn and garlic in oil in medium skillet 3 to 5 minutes. Stir in chicken and cok 5 minutes; remove from heat and stir in cheese. Season to taste with salt, pepper and chili seasoning.
Brown and drain hamburger and add tomato sauce. Add water to taco seasoning mix and add to hamburger with all other ingredients. Simmer 20 minutes and serve on french bread or buns. If desired top with shredded cheese and place in oven just long enough to melt cheese.
Tie spices in bag and add to fruit juices. Bring to a boil, then turn heat down and simmer slowly for a few minutes. Remove spices before serving. Serve hot. Serves 10 to 12.
Bring first 3 ingredients to boil; reduce heat and boil 11 minutes. Add marshmallow cream and peanut butter. Beat together and immediately pour into greased pan. Cool and cut into squares.
Place 3 shanks of beef on bottom of crock-pot. Pour on soup mix and half of tomato sauce. Place remaining shanks, rest of sauce and beef broth. Cook slow all day, approximately 8 hours. Serves 6.
Spread 1 ball of dough on round pizza pan. Fry sausage, drain. Add mushrooms, onion, garlic, sauce and pepperoni. Warm through. Place on pizza shell. Top with cheeses. Form 1/2 ball of dough and place on top. Turn edges under. Bake at 350° for 25 to 30 minutes. When brown on top, remove from pan and bake on rack to brown bottom (5 to 10 minutes). If your dough has holes on bottom this will create a mess. Makes 8 big servings.
Mix according to normal pound cake mixing instructions. Pour into greased and floured tube pan. Bake in preheated 325° oven for 1 to 1 1/2 hours. Cool in pan about 5 minutes before removing. Complete the cooling on cake rack. Frost as desired or leave plain. Great either way.
Cook potatoes and mash. Mix with other ingredients. Will keep a week in refrigerator or freezer.
Season chicken with garlic powder and brown. Place into pot and add the rest of the ingredients. Then simmer for about 30 minutes. Then put your rice on to cook. You can make whatever vegetable you want to stir-fry.
Mix lima beans, peas and carrots together. Cook until tender, but not soft. Cool. In a large bowl, mix with remaining vegetables. Pour dressing over vegetables and toss gently. Chill 2 hours or preferably overnight for more delicious flavor. (If chilled overnight, add tomatoes at last tossing for crispness.) Toss again before serving. This is a great "make ahead" salad for a group of 10 to 15. Keeps well for 3 to 4 days in the refrigerator.
Sift together dry ingredients 3 times. Combine oil and sugar; mix well. Mix dry ingredients into oil and sugar mixture, add eggs, pumpkin and nuts. Pour into greased loaf pans. Bake in 350° oven for 55 minutes. You can add raisins if you wish. It makes 4 loaves of bread.
Place flour in bowl; stir in beer, salt and oil. Blend thoroughly (there will be lumps). Cover bowl and set in warm place for couple of hours. Stir in egg yolk. When ready to cook, beat egg white until stiff and fold in. Dip fish and fry. You can drink the other half of beer.
Shape into meat balls and brown. Remove from pan. Pour grease from pan. Cook chili sauce and grape jelly until it blends, then add meat balls and simmer 30 minutes.
Cream sugar, butter and shortening, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine baking powder and flour; add to creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and pecans. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes, or until wooden pick comes out clean. Cool in pan 10 minutes before turning out.