HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Core and slice tomatoes 1/4-inch; set aside. Lightly coat the bottom of a jelly roll or roasting pan with olive oil. Slice zucchini 1/4-inch thick. Arrange in oiled pan in single layer. Brush with 1/2 cup olive oil. Bake until barely tender, about 3 minutes. Remove pan from oven; set aside. In large skillet, heat 3 tablespoons olive oil until hot. Add onions; cook and stir for 5 minutes. Mix in garlic and sugar; cook and stir over low heat until onions are very soft, but not browned, about 10 to 15 minutes. Cool to room temperature. Lightly coat the bottom of an 11 x 14-inch jelly roll pan with olive oil. Unroll pizza dough; place in pan and using fingertips, press evenly onto bottom and sides. Spread cooled onion mixture over dough. Arrange tomato slices over onions, overlapping slightly. Tuck zucchini slices in between tomatoes. Scatter olives on top. Combine oregano, thyme, black pepper and salt with 2 tablespoons olive oil; drizzle over vegetables. Bake until crust is golden, about 25 minutes. Cut in squares and serve warm. Makes 6 servings.
Put all dry ingredients in large bowl. With electric mixer, beat in alternately the eggs and sour cream. Fold in chopped apples and nuts. Add vanilla. Bake for 45 minutes at 325° to 350° in large greased pan, 9 x 13-inch. Cake is done when no imprint remains when touched lightly with finger tip.
Melt margarine and broth together. In a 13 x 9-inch pan, place half (spread) of Stove Top dressing. Pour 3/4 cup broth mixture over dressing.
Mix all ingredients, holding back 1/4 cup pecans. Spray ring with Pam and put 1/4 cup pecans in bottom. Press cheese mixture in mold and refrigerate. Can place small bowl of strawberry jam or olives in center of ring when serving.
Mix flour, salt, egg, Crisco and vinegar together. Then add water. Roll on floured board. Bake about 20 minutes.
Combine peanut butter and margarine, stirring until smooth. Stir in corn syrup. Mix well. Use on rice cakes, toast or waffles.
Cook chicken and take it off bones. Reserve 3 cups broth. Put chicken in the bottom of a casserole dish. Melt margarine and pour over chicken.
Mix meal, soda and salt. Beat eggs slightly and add to buttermilk; then stir into dry ingredients. Add bacon fat; stir in corn. Mix cheese, garlic, onion and peppers. Add to meal mixture. Pour into greased pan. Bake at 375° for 35 minutes.
Bake in 9 x 12-inch pan for 20 minutes at 350°, uncovered. Can be mixed ahead and refrigerated overnight. Cover with foil while refrigerated.
Combine dry ingredients in a bowl. Add egg, milk and shortening. Stir lightly. Pour into well-greased 9 x 9-inch pan. Bake at 425° for 20 to 25 minutes.
Cook broccoli just under tender. Heat soup with milk and stir in shrimp. Arrange layers of broccoli, soup mixture and cheese in baking dish. Sprinkle with crumbs and spoon melted butter over top. Bake at 350° for 20 minutes.
Brown ground round beef thoroughly with seasonings (salt, pepper, onion, etc.). Drain thoroughly in colander to remove fat. Wash with hot tap water in colander; drain. Proceed with whatever recipe that uses browned ground beef: chili, Sloppy Joes, etc.
Mix ingredients together and make out by hand, or roll out and cut. Bake at 400° until golden brown.
Add the flour to the Crisco and salt. Use pie blender or 2 knives to cut in small pieces. Add the liquid, mix together and form into a ball. Divide dough into 4 or 5 balls. Wrap separately and freeze until needed. Freezes very well.
Mix all together and refrigerate. Roll in paprika or nuts. Return to refrigerator until ready to use.
Slice French bread into 1-inch slices. Spread pizza sauce onto bread. Lightly spread cheese. Bake until cheese is melted.
Brown bacon. Set aside. Brown ground beef and onion. Pour off grease. Add bacon and remaining ingredients together. Bake at 350° for 1 to 1 1/2 hours. Serves 10.
Liquify onion, eggs, mayo and sugar in blender. Mix this with all other ingredients. Form into a large patties. Roll in flour seasoned with salt and pepper. Brown in 3 tablespoons shortening in fry pan. Then add 3 cups hot water and 3 bouillon cubes. Simmer 30 to 40 minutes until done.
Combine 8 cups water and sugar; boil 15 minutes and let cool. Add all other ingredients except ginger ale. Mix thoroughly and freeze. Take out of freezer 2 hours before serving. Add ginger ale at serving time. No extra ice needed. Serves 50.
Brown ground beef and spoon off fat. Stir in soups, water, mixed vegetables, and Worcestershire sauce. Spoon into 3 quart baking dish. Bake at 400° for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters. Remove dish from oven and stir. Arrange biscuit quarters around the edge, on top of the hot beef mixture. Top with cheese. Bake 10 minutes more or until biscuits are golden brown.
Mix butter and flour together to thick consistency. Set aside. In a pot, bring water to a boil. Add chicken base; dissolve. Add butter and flour mixture. Lower heat and let simmer. Add remaining ingredients; let simmer for a long, long time.
Preheat oven to 350 degrees. Melt butter in saucepan. Add flour and sugar. Stir well. Pat into an ungreased pizza pan and bake for 10 minutes or until golden brown. Cool. Whip cream cheese, confectioners sugar and whip topping mix together. Spread on cooled crust. Drain fruit. Place in the middle of the pizza. Spread the fruit until it comes within 2 inches from the edge of the pizza pan. Refrigerate.
Mix all together well. Bake in two greased loaf pans for 45 to 60 minutes or until done at 350°.
Preheat oven to 400°. Combine flour, bran and baking soda. Add all ingredients, except blueberries; stir to moisten. Gently fold in blueberries.
Cream sugar, oil and eggs together. Sift flour, soda, salt, cinnamon, nutmeg and allspice together. After sifting together, add to first mixture. Chop or grate apples and add to mixture. Add chopped nuts, if desired. Bake in tube pan for 1 hour at 350°.
Boil broccoli and drain well. Beat eggs; stir in mayonnaise, celery soup, onion, cheese, salt and pepper. Fold into cooked broccoli. Put in casserole. Bake, uncovered, at 375° for 40 minutes. Use bread crumbs or grated cheese for topping.
Mix all ingredients well. Bake 40 minutes at 350°. Makes a larger cake. Can be baked in 3 (8-inch) square pans or a long pan. Bake about 25 minutes or until toothpick comes out clean. Good!
Use whole strawberries with stems attached and dip halfway down into melted bittersweet chocolate. Place on wax paper-lined baking sheets and refrigerate at least one hour and up to 24 hours.
Soak raisins in warm water and put in colander to drain (or may use 3/4 cup crushed pineapple or 2 bananas for a fruit cream pie).
Brown chicken in hot frying pan. Mix the rest of the ingredients together and pour the mixture over chicken. Heat the mixture until it boils, then reduce the heat, cover and cook over low heat until chicken is tender, about 45 minutes.
Do not drain corn; mix with rest of ingredients. Bake at 350° for about 1 hour.
Combine first 6 ingredients in large bowl. Make a well in center. Combine oil, eggs, sugar, pears and vanilla. Add to dry ingredients. Stir just until moistened. Spoon into 2 greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 325° for 1 hour and 15 minutes. Cool 10 minutes before removing from pan.
Combine all ingredients into casserole. Bake in moderate oven about 30 to 40 minutes or until thoroughly heated and onions and bacon are cooked.
Combine all ingredients and put in deep casserole dish. Bake 30 to 40 minutes or until brown at 350°. Serves 12. Compote-relish type.
Combine and pack into 9 x 13-inch pan. Bake at 350° until golden brown.
In jar, combine oil, juice and spices; shake well. Cook rotini; toss with dressing. Cool. Stir-fry broccoli and red pepper in oil 5 minutes or until just crisp. Add peas; cook 1 minute. Cover, cook 1 to 2 minutes. Cool. Toss with tomatoes and parsley. Chill well. Makes 6 servings.
Will also need a 9-inch spring-form pan buttered and coated with 1/4 cup graham cracker crumbs.
Cream sugars, shortening and molasses. Add egg. Add dry ingredients and oil of anise. Mix until well blended. Chill at least one hour, roll the size of a lead pencil, slice. Bake at 350° for 8 to 10 minutes.
In a 6 - 8 qt. sauce pan, heat lemon juice for 1 minute over medium - high heat. Add water, apples, sugar, and cinnamon. Bring to a full rolling boil, stirring constantly for 3 minutes. Immediately fill hot pint jars, leaving 1/4 inch head space. Carefully run a non - metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.
Mix instant pudding and milk. Beat until thick. Fold in sour cream and Cool Whip by hand. Make layers of bananas, wafers and pudding. Keep refrigerated.
Mix together and put in fridge for 2 hours. Bake at 350° for 12 minutes. Put on tinfoil to cool.
Grate cheese. Mix ingredients together. Roll into balls. Brown on ungreased cookie sheet at 350° for 15 minutes.
Combine the first 4 ingredients with pastry blender. Put peaches in the bottom of pan. Sprinkle mixture on top. Bake at 350° for one hour.
Cut top third lengthwise from watermelon. Scoop balls from watermelon. Scoop remaining pulp from watermelon to form shell. Drain shell. Cut thin slice from bottom of shell to keep it from tipping. Scoop melon balls from cantaloupe and honeydew melon. Remove rind and core from pineapple and cut fruit into bite size pieces. Just before serving slice peaches. Mix all fruit in large bowl; drizzle with Honey-Wine Sauce. Spoon fruit into watermelon shell. Serve immediately. Makes 20 servings; 80 calories per serving.
Slice the green onions thinly. Toast the sunflower seed nuts on a cookie sheet for 10 minutes at 350° in oven. Mix cabbage, onions, almonds and sunflower seed nuts together.
Mix first five ingredients together. Pour into 9 x 15 inch casserole dish. Put chicken thighs on top of rice mixture. Baste with margarine, sprinkle with lemon pepper, then paprika. Bake at 350° for 1 1/2 hours covered with foil. Remove foil last 15 minutes. Serves 10.
Mix all ingredients together. Pour into baking pan and bake in preheated 350° oven for 1 hour.
In a pretty glass bowl, break up angel food cake in small pieces. Mix together sour cream, milk, sugar and Cool Whip and pour over cake pieces and toss until well coated. Top with a can of fruit pie filling of your choice. Refrigerate overnight.
Mash sweet potatoes in bowl. Add eggs, 1/2 cup butter, cinnamon and sugar; mix well. Dissolve cornstarch in milk in small bowl. Add to sweet potatoes; mix well. Spoon into greased casserole. Bake at 400° for 20 minutes.
Line a casserole with pie crust. Mix sugar, spices and salt and sprinkle over apples. Fill casserole with apples. Add molasses, butter and water. Cover with punctured pie crust. Tuck edges together. Press to sides of casserole.
Trim all fat from meat. Cut into serving pieces and pound with mallet. Rub salt, pepper and garlic into meat on both sides. Then, rub in flour. In heavy pan, melt shortening over medium heat and brown grillades (meat) on both sides. Lower heat and add onion, tomato and 1 cup water. Bring to simmer, cover loosely and cook over low heat for about 30 minutes, turning meat every 10 minutes. If too thick, add water a little at a time. Remove to platter and place in 200° oven to keep warm. Prepare grits according to package directions. Reheat gravy and serve to put on grits or top grits with butter.
Mix water, sugar and Jell-O until dissolved. Add cranberries, sour cream and nuts. Mix well. Pour into mold and refrigerate until set; spray mold with Pam for easy removal of Jell-O.
Chop almonds or pecans and spread onto a small cooking sheet (enough to cover about a 10 x 12-inch cookie sheet). If using almonds, brown in oven.
Drain pineapple, reserving juice. Leave pineapple in can. Prepare 1 package jello, using half the water. Pour jello into can of pineapple. Chill until set. Run a little hot water on can to remove jello or cut out bottom of can and push jello through. Cut between slices and serve.
Combine cider, orange juice, lemon juice, sugar, 3 cinnamon sticks, cloves and nutmeg in a heavy saucepan. Heat over medium heat to boiling. Keep on stove over low heat. Strain. Serve with a cinnamon stick in mugs.
Sift dry ingredients together. Add wet ingredients gently with a fork. Drop by teaspoon into deep fat at 375°. Roll in powdered or granulated sugar. Do not make too large or they won't cook through. When removing from fat, drain on brown grocery bag.
Dump undrained pineapple into a well-greased 9 x 13-inch pan. Spread evenly. Dump the pie filling over pineapple; spread evenly. Dump the dry cake mix onto the cherry layer. Spread the pecans and coconut evenly over the dry cake mix. Place the slices of butter over top. Bake at 325° for approximately 1 hour. Serve warm or cooled. Delicious to serve warm with vanilla ice cream on top.
Cook noodles. Brown beef top round. Mix flour, pepper, dry mustard, chopped onion, soup and sour cream. Mix noodles, beef and mixture.
Mix all together and pour milk almost to top (just so you can see it). Cut up cheese and put on top (Velveeta). Bake at 350° for about 30 minutes or until cheese melts and starts to brown.
Mix all ingredients; cook to boiling, then boil for 10 minutes. Wash jars and pour hot water in them just before you fill with picante sauce so they will be hot. Boil lids 2 to 3 minutes. Fill jars to about 1/2-inch from top. Wipe all juice from edges of jar. Tighten lids. Lids will seal in approximately 2 hours. Enjoy!!
Mix the first 5 ingredients together. Tear bread in small pieces, then pour liquid over bread. Sprinkle with nutmeg on top. Bake at 350° for 1 hour.
Beat the egg whites until very stiff. Add the sugar very slowly, beating well. Mix the walnuts and dates together and add to the egg mixture. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350°. You judge the time, but do not overbake.
Sift together the flour, baking powder, sugar and salt into a mixing bowl. Cut in lard until mixture resembles coarse meal or crumbs. Make a hollow in the center. Beat eggs slightly; combine with milk. Stir into the hollow in flour mixture with fork to moisten all ingredients. Avoid overmixing. Turn onto floured board; knead lightly 5 or 6 times. Roll to 1/2-inch thickness; cut with 2-inch biscuit cutter. Place on an ungreased griddle or skillet preheated over medium heat.
Combine cream cheese and Eagle Brand milk with mixer. Add crumbled Oreo cookies. Pour into 9 x 13-inch dish. Layer with Cool Whip. Spread nuts on top. Evenly cover with plastic wrap and refrigerate.
Work together with hands and make small balls. Chill overnight. With a toothpick, dip the balls into 1/2 stick of paraffin and 2 (12 ounce) bags of chocolate chips that have been melted together. Set in cool place until chocolate coating has hardened.
Make a roux with flour and oil. Saute onion and bell pepper in roux. Add water and remaining ingredients. Cook 2 hours on low heat. Serves 4.
Mix all together well. Let stand in refrigerator overnight. Right before cooking, mix 1/2 can of oriental noodles (5 ounce) with casserole and put the rest on top. Cook in oven at 400° for about 45 minutes.
Thaw hash browns in a 3-quart casserole for 10 minutes. Add sour cream, soup, onions, cheese, salt and pepper. Mix flakes with melted butter. Sprinkle on top. Heat on Full power for 15 minutes.
Put apples in greased baking dish. Sprinkle 1/4 cup sugar over and dot with the butter.
Melt margarine and place in rectangular casserole dish. Put crushed Ritz crackers on top of margarine. Drain asparagus and place in casserole dish. Drain artichoke hearts and cut in half and place in between asparagus spears. Slice hard-boiled eggs over asparagus and artichoke hearts. Place sliced Swiss cheese on top. Mix cream of mushroom soup with 1/2 can of water and pour on top of Swiss cheese. Bake at 350° for 25 minutes or until heated through. Serves 6.
In 1-quart casserole dish, combine bacon and onion. Cover; microwave on High 4 to 5 minutes or until bacon is crisp. Drain all but 1 tablespoon fat. Add beans and remaining ingredients. Re-cover. Microwave on High 2 to 2 1/2 minutes more, until beans are heated, stirring after half the time.
Sprinkle chicken with salt and pepper. Place the chicken breasts in baking pan and cover with the Italian dressing. Bake at 350° for 45 minutes or until they test done.
Tear lettuce into small pieces; add cooked and drained ground beef. Add chopped onion, drained beans, cheese and chips. Toss and add Italian dressing.
Melt margarine in large 9 x 12-inch cake pan. Mix 2 eggs with cake mix and sprinkle over butter in pan. Mix cream cheese, 2 eggs and powdered sugar; pour this over mixture in pan. Sprinkle with nuts. Bake at 300° for 30 to 40 minutes. Eat and enjoy.
Blend all together in blender. Pour into greased and floured pie pan. Bake at 350° for 45 minutes.
Place chicken in pan. Mix remaining ingredients and pour over chicken breasts. Bake, uncovered, at 350 degrees for 1 1/2 hours. Serve over rice or mashed potatoes. Recipe may be halved.
Boil sugar and water 5 minutes. Strain juice of lemon and oranges and add with the syrup to grape juice and tea. Chill for several hours. Add ginger ale, then pour over ice cubes and garnish with mint leaves and slices of strawberries or cherries.
Saute vegetables. Add 1 block of Velveeta cheese and chicken. Add seasonings. Mix well with 1 package cooked spaghetti.
Grease 9 x 13-inch pan. Spread pecans and coconut on bottom. Mix cake per instructions and pour into pan. Melt together cream cheese, sugar and butter and pour on top of cake mix. Bake at 350° for 1 hour.
Brown hamburger with onions and green pepper. Drain fat and add remaining ingredients. Pour into a greased 2-quart baking dish. Bake, covered, in a 350° oven for 1 hour.
Heat oven to 400°. Separate dough into biscuits and arrange around sides and bottom of 9 x 14-inch pan. Press dough to form crust. In a large skillet, brown ground beef and onion. Drain. Stir in beans, brown sugar, hot dogs and syrup. Simmer for 5 minutes over low heat until slightly thickened. Spoon mixture over prepared crust. Bake at 400° for 12 to 16 minutes or until crust is golden brown. Remove from oven. Sprinkle with cheese. Return to oven and bake 3 to 4 minutes more until cheese melts. Allow to cool 10 minutes before cutting into wedges.
Brown first five ingredients. Add tomatoes and water. Simmer two hours, adding water as necessary, seasoning to taste.
Fry bacon until lightly brown. Add onion and cook until tender. Combine eggs and milk, seasoning and crabmeat. Add to onion mixture. Cook until eggs are firm, stirring occasionally.
Combine all ingredients and mix well together. Bake in a loaf pan at 300° until done, approximately 1 hour.
Beat ingredients in order given. Pour into pie shell and bake at 325° for 50 minutes.
Prepare Dream Whip as package states. Add cream cheese; beat together. Add maraschino juice and cut-up maraschino cherries. Drain pineapple and mandarin oranges. Add to cream cheese mixture. Keep adding miniature marshmallows until thick. Set in refrigerator to chill 1 or 2 days before using.
Brown hamburger with onion, salt and pepper; drain. Add macaroni, tomatoes, 1 1/2 cups cheese and sugar. Mix well and place in lightly buttered casserole. Top with remaining cheese. Bake at 350° for 30 minutes.
Mix Kool-Aid with water and sugar. Add remaining ingredients. Adjust ingredients to taste.
Thoroughly mix all ingredients except oil. With water moistened hands, shape in 8 patties, using 1/4 cup mixture for each. Heat oil in large skillet over medium heat. Add patties and cook about 3 minutes per side, until golden brown. Makes 4 servings.
Combine cottage cheese and cream cheese in large bowl of electric mixer. Beat at high speed until creamed. Gradually add sugar. Cream well after each addition. In separate bowl, beat eggs, cornstarch, flour and vanilla together. Stir sour cream and butter into egg mixture. Blend cheese and egg mixtures together. Pour into a well-greased 10-inch spring-form pan. Mix cocoa with Kahlua; swirl into batter. Bake at 350° for 70 minutes. Turn off oven; cool in oven 1 hour without opening door. Chill cake until firm. Serves 10 to 12.
Combine first 7 ingredients in greased 2-quart casserole dish. Bake at 325` for 30 minutes. Mix cracker crumbs and butter, sprinkle over casserole. Bake an additional 10 minutes. Makes 8 to 10 servings.
Butter 9 x 11-inch dish. Butter sides of heavy pan (such as pressure cooker). Combine sugars, Carnation cream, milk and butter. Heat, stirring (wooden spoon) constantly, until mixture boils. Cook to soft ball stage. (Test for soft ball stage is, into 1 cup of cold water, drop a 1/2 teaspoon of hot mix; if it can be made into a ball, candy mix is ready.) Remove from heat and add peanut butter and vanilla. Stir. Set pan in cold water and beat until it loses its glossy look. Pour into buttered dish (or pan). Let cool and cut into squares before candy gets cold.
Cook chicken in saute pan. When done, cube. Saute onions, green or red peppers, mushrooms and butter. Stir in soups, Velveeta, Ro-Tel tomatoes and chopped chicken. Boil spaghetti until al dente; drain. Combine spaghetti and chicken soup and cheese mixture together. Place in 11 x 13 casserole dish and bake 20 to 30 minutes.
Combine all ingredients in a stockpot; bring to a boil and simmer, uncovered, for 30 minutes. Strain through a sieve, discard bay leaf and puree solids in a blender or food processor. Return broth and puree to the pot. Stir well and reheat if necessary.
Cut steak into thin strips and dust with flour and pepper. In a large skillet, brown steak in oleo or butter; add mushrooms, onion and garlic and brown lightly. Stir in broth; cover and cook for 1 hour, stirring occasionally. Gradually stir in sour cream and cook over low heat for 5 minutes. Serve over noodles or rice.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Combine all dry ingredients. Add to this shortening and 1/2 can of soup. Beat well and add remaining soup and eggs. Beat until smooth. Fold in floured raisins and nuts to mixture. Blend well. Pour into pans. Bake about 1 hour. Cool in pans for 10 minutes.
Dissolve jello and salt in hot water. Add cold water and lemon juice. Chill until slightly thickened. Fold in cranberry sauce, celery and chopped nuts. Pour into a 9-inch square pan. Chill until firm.
Preheat oven to 400°. Spray a 10-inch pie plate with nonstick spray. Cook turkey and onion. Stir in seasoning; mix. Cook until blended. Spread in plate; top with green chiles. Beat together milk, Bisquick and eggs until smooth. Pour over meat mixture in pie plate.
Mix together sugar, cocoa, milk and butter; boil for 1 1/2 minutes. Put oatmeal, peanut butter and vanilla in and beat until cool. Drop on greased cookie sheet.
Bake cake according to package. In saucepan, warm mixture of sugar, margarine and evaporated milk over low heat. Bring to a low boil for a minute. Add chocolate chips and nuts. Pour over cake.
Wash and pick cranberries. Place in a saucepan with sugar, orange juice and salt. Cover and bring to boiling point. Cook only until skins pop, 6 to 8 minutes. Chill and serve with turkey, pork, ham or chicken.
Bring the butter and water to boiling point. Sift the flour and salt together. Add the flour all at once and beat vigorously until mixture is thick and smooth. Remove from fire. Add beaten eggs gradually to the mixture, beating thoroughly after each addition and until smooth. Drop on a greased baking sheet or muffin pan about 2 inches apart. Bake in	a very hot oven (475°) for about 10 minutes, then reduce heat slightly for about 25 minutes longer or until muffins are a light brown.
Cream sugar and shortening; add beaten eggs. Sift flour, cocoa, soda and salt together several times, then add alternately with milk to creamed mixture. After mixed thoroughly, add boiling water and beat well. Then add vanilla. Mixture will be very thin. Bake at 350° for about 35 minutes.
Brown, drain and crumble sausage. Combine all ingredients. Mix well (with hands). Roll into 1-inch balls and place on cookie sheet. Bake until golden brown. Serve hot or cold. Can reheat in microwave.