HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 475°. Spray nonstick cookie sheet liberally or wipe lightly with vegetable oil. Combine bread crumbs, Parmesan cheese, salt and pepper on a sheet of wax paper. Quarter the zucchini lengthwise, then slice each spear in half or thirds to make shorter spear. Place them in plastic bag. Add oil and water. Close bag and shake so spears are lightly coated with oil. Roll each spear in crumb mixture until lightly coated. Arrange spears in a single layer on pan. Bake uncovered in hot oven for 7 minutes or until spears browned and tender and crunchy.
On cutting board, use sharp knife to cut tomato into thin slices. Use table knife to spread mayonnaise or salad dressing and mustard inside buns, if you like. Tear lettuce leaves to fit the buns. Stack everything that you want on the buns. Makes 4 buns.
Beat eggs until foamy. Add sugar, oil and vanilla. Sift together dry ingredients and mix with egg mixture. Add zucchini, nuts, raisins and coconut. Pour into greased and floured loaf pans. Bake 1 hour at 350°.
Bring 6 cups of sugar and 4 cups of water to a boil; let cool in a large container. Mix remaining juices, containers of water and mashed bananas. Add mixtures together. Freeze in quart cartons. Three to four hours before use, take out of freezer and refrigerate. Mix with ginger ale in punch bowl. Has slushy texture. Serves about 48 (2 punch bowls).
Don't get meat too lean. Cook in 2 quarts water; cook liver less time. When tender, put through a meat grinder and add 4 more quarts water. Add corn meal, salt and pepper. Simmer for about an hour, stirring every few minutes. Pour into wax paper lined small bread pans. Cool and freeze or slice 1/2-inch thick and fry on each side until crispy. Serve with chili sauce.
Sift dry ingredients into bowl. Make a well into the center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly, just until dry ingredients are blended. Gently stir in blueberries or cranberries. Fill greased muffin pan 2/3 full. Bake at 400° for about 25 minutes. Makes 12 muffins.
Gently boil water and zucchini for 6 minutes. Add drained pineapple, lemon juice and sugar; boil for 6 more minutes. Add jello and Sure Jell; bring to a rolling boil for 2 minutes. Seal in jar or put wax on them.
Mix all the ingredients together, except for the chocolate chips and the wax. Roll into little balls. Melt the chocolate chips and the wax in a double boiler. Take the rolled balls, one at a time, and roll in the melted chocolate. Put onto wax paper to cool.
Thaw veggies and place in baking dish. Heat soups and Cheez Whiz together. Pour over vegetables. Bake about 55 minutes at 350°. Sprinkle fried onion rings on top and bake for 5 minutes longer.
Sift flour, once with soda and salt. Cream shortening, sugar and brown sugar together. Add beaten eggs and mix until smooth; add peanut butter and vanilla and stir well. Add flour mixture and mix into a stiff batter.
Grease and flour 10-inch tube pan. Cream sugar and oil, beat in egg yolks one at a time beating well after each addition. Beat in hot water. Add flour, baking powder, soda, salt and spices. Stir in carrots, pecans and egg whites. Bake at 350° for 60 to 70 minutes until cake tester comes out clean. Cool in pan 15 minutes. Remove. Make glaze with 1 cup powdered sugar and 1 teaspoon lemon juice. Dribble over cake.
Stir and mix well. Place in a flat type dish and cover with sharp grated cheese. Don't use a casserole, the flat type pan is better so the potatoes will be crunchy (10 x 15-inch pan). Bake at 350° for 45 minutes.
Preheat oven to 425°. Grease a 2-quart baking dish. Cook ground beef and onion in a large skillet until beef is browned and onion is tender. Stir in catsup, Worcestershire sauce and 2 tablespoons baking mix. Mix well and set aside.
Cook fat, hamburg and onion for about 5 minutes. Add remaining ingredients and mix well. Bake in 350° oven for 50 minutes in greased casserole dish. Remove from oven and add 1/2 can chow mein noodles and bake 10 minutes more.
Cut steak in 3/4-inch pieces. Dip meat in flour, brown in fat, add onions, garlic and mushrooms. Cook a few minutes, then add rest of ingredients and simmer 1 1/2 hours. Serve over rice cooked in consomme soup. Also good served over noodles.
Spread mayo over top of salad. Cover mayo with grated cheese. Sprinkle bacon bits on top and enjoy.
Mix all ingredients together. Place in crock pot and cook on low for 4-5 hours. It should be firm when you touch the center. Serve warm with ice cream or cool whip.
Mix well. Place in greased baking pan. Bake at 375° for 30 minutes or until golden brown.
Cut bread into cubes. Toss bread cubes and ham cubes in a buttered 9 x 13-inch baking dish. Distribute evenly. Sprinkle cheese cubes, green pepper and mushrooms over mixture. Beat eggs until foamy; beat in milk, dry mustard and salt. Pour evenly over bread mixture. Pour melted butter over top. Cover tightly with foil and refrigerate overnight. Bake in 325° oven for 1 hour. Cut in squares to serve.
Combine all ingredients. Pile into two 9-inch pie crusts. Freeze until firm. Soften a short time before serving.
Fry bacon until crisp. Drain and set aside (crumble). Separate onions in rings. Cook in bacon drippings until tender. Stir in sugar, mustard, garlic powder, salt and vinegar. Simmer 20 minutes; drain all beans. Combine with onion mixture and bacon pieces. Put in bean pot or casserole; bake at 350° for 1 hour.
Slice potatoes into a 13 x 9-inch pan, salt and pepper. Place seasoned pork chops on top. Pour soup on top, then milk. Bake at 350° until cooking (about 1 1/2 hours), then 400° until done (about another 1/2 hour).
Cook pasta and set aside. Heat oil over low heat. Add chicken, onions and pepper. Cook until chicken is no longer pink and vegetables are tender. Stir in soup to which water has been added, then pasta and mixed vegetables. Cover and cook over low heat 5 minutes. Serves 4.
Peel cucumbers; soak in salt brine overnight, also onions. Bring vinegar, water, mustard seed and sugar to a boil. Add cucumbers and onions. Boil about 3 minutes. Put in jars and seal at once. Add turmeric if you want it yellow. Can also add a little alum if you like. This recipe was from Erma Gass. Yellow cucumbers would be best.
Mix all ingredients together and drop batter by tablespoon into hot oil (1/2 inch). Fry until golden brown on both sides.
Dissolve pudding mix in 3 cups juice (drained and saved from fruit). Bring slowly to boil until clear. Refrigerate until cool. Add fruit. Chill. Serve with whipped cream.
Mix well. Shape into loaf. Roll in 1/4 cup of seasoned bread crumbs. Bake in oven at 375° for approximately 1 hour.
Melt butter and mix sugar and flour. Beat eggs. Add buttermilk and mix well. Bake in unbaked pie shell at 350° for 40 minutes.
Combine first 8 ingredients with electric blender until smooth. Pour into small glasses. Sprinkle with nutmeg. Serve immediately. Makes 5 cups.
Put broccoli, carrots and beans into a steamer basket. Place steamer basket in a pot with about an inch of water in the bottom and cook on medium heat until vegetables are tender. Add red and green peppers to vegetables. Cook macaroni like directions say on box; drain well. Toss vegetables and macaroni. Mix oil, vinegar, oregano, basil, dry mustard and pepper together. Add vegetables and stir.
Mix Jell-O in boiling water; set aside to cool. Combine cake mix in large bowl with remaining ingredients including cooled Jell-O. Pour into greased and floured cake pan (Bundt pan) and bake at 350° for 25 minutes.
Cook the zucchini, green onions and garlic in olive oil and margarine until the zucchini is tender. Add the mushrooms, crumbled bacon and the tomato. Stir in the eggs. As they cook, add the cheese and the sauce. Pass the extra Bearnaise sauce around. Serve with a green salad and garlic bread.
Sprinkle chops with salt, pepper, garlic powder and thyme. Brown on both sides. Put into 9 x 13-inch glass casserole dish. Mix together cream of celery soup, white wine and mushrooms with liquid. Pour this sauce over the chops. Bake at 350° for 45 minutes. Serves 5.
In large bowl, sift together flour, baking powder and baking soda. Cut margarine and shortening into flour mixture (using a pastry blender). In a small bowl, beat eggs, sugar and vanilla. Pour egg mixture over flour mixture; mix well. Chill. Roll dough 1/8-inch thick and cut into shapes using cookie cutters. Bake at 350° for 10 minutes.
Mix the first 3 ingredients. Drain the pineapple and save the juice. Cut up the bananas and add bananas, pineapple and marshmallows to jello mixture. Chill until set.
In saucepan, combine sugar, cornstarch and salt. Blend milk and egg yolks; add sugar and cornstarch mixture. Cook over medium heat to boiling, stirring constantly. Boil 1 minute. Remove from heat; add vanilla, butter and coconut. Let cool, stirring occasionally. Pour into cooled pie shell. Top with meringue; sprinkle with coconut. Bake at 400° for 10 minutes.
Mix all ingredients well. Store in refrigerator until serving time. Keeps well for weeks. Boil shrimp in a large pot with 1 lemon slice, 1 can beer and 1 tablespoon seafood seasoning for 8 minutes. Drain in colander. Serve with sauce.
Mix all ingredients, except paraffin and chocolate chips; roll into small balls. Simmer paraffin and chocolate chips in a double boiler. Roll balls in chocolate-paraffin and put on wax paper.
Heat oil. Add onions, garlic and celery; cook until tender. Add turkey; cook until pinkness is gone. Add tomato sauce, chili powder and cumin. Simmer for 29 minutes. Mix in beans, salt and pepper.
Mix dry ingredients together. Add remaining ingredients. Mix until smooth. Grease three 9 x 5-inch loaf pans. Fill each 1/3 full. Bake in 350° oven for 1 hour.
Boil whole potatoes in their jacket, cool and peel. Dice into large bowl. Dice the eggs, saving one for garnish, and combine with the rest of the ingredients in a separate bowl. Pour the dressing over the potatoes and mix thoroughly. Slice the reserved hard-boiled egg and arrange the slices on top. Cover and refrigerate for several hours to allow the flavors to develop. Serve cold.
Combine ingredients. Heat to boiling. Reduce heat and simmer, covered, 2 to 3 hours.
Mix all ingredients together; chill for several hours. Drop by spoonfuls, about 2 inches apart, onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine sugar, margarine and cream; boil to soft ball. Add peanut butter and vanilla; beat until candy begins to cake.
Cut rhubarb and put in pie shell. Mix sugar, flour and nutmeg and add beaten eggs to it. Pour mixture over rhubarb. Cover edges of pie shell with foil and bake 25 minutes at 375°. Take foil off and bake 20 minutes; remove from oven and cool.
Cook sausage thoroughly and drain. Place bread cubes in casserole. Top with cooked sausage and grated cheese. Mix eggs and milk together with seasoning. Pour over layered ingredients. Refrigerate overnight. Place in oven at 325° for 30 to 45 minutes.
Cook sugar, syrup and water to soft ball stage (234° to 245°). Add peanuts. Continue cooking to hard	crack stage (300° to 310°). Remove from heat. Add vanilla and soda. Mix well. Pour onto greased baking sheet spreading as thin as possible. Using greased rubber gloves to protect hands, pull and stretch until very thin. Break into pieces.
Pat ground beef into 3 hamburger steaks. Cut up potatoes and carrots. Slice onions. Wrap ground beef, potatoes, carrots and onions in aluminum foil. Bake at 350° for 35 to 40 minutes.
In a large stockpot, bring water, 2 tablespoons oil and salt to a boil over high heat. Stir in spaghetti and cook 10 to 12 minutes or until tender. Drain and rinse with cold water; set aside.
Spread margarine on each slice of bread. Lay 4 slices of the bread, buttered side down, in a skillet or on a griddle. Lay a slice of cheese on top of the unbuttered side, followed by the slice of ham on each of the 4 slices of bread. Take the remaining 4 slices of buttered bread and cover the sandwiches with the buttered side up. Turn stove on medium heat and brown sandwich on bottom, then using spatula, flip sandwich over and brown, being careful not to burn. Serve with pickle chips.
Pour boiling water over green tomatoes and let stand for 5 minutes. Mix sugar and vinegar and other ingredients. Boil until tender. Pack in jars and seal.
Preheat oven to 350°. Grease a 9 x 13 x 2-inch pan. Combine caramels, butter and milk in heavy medium saucepan. Stir over medium-low heat until caramels melt and mixture is smooth, about 6 minutes. Prepare cake mix according to package directions. Pour half the batter into prepared pan. Bake until top appears dry and cake is almost done, about 15 minutes. Pour caramel mixture evenly over cake. Sprinkle 1 cup pecans and chocolate chips over caramels. Pour remaining batter over filling. Sprinkle with remaining pecans. Bake until toothpick inserted into top half of cake comes out clean, about 30 minutes. Cool cake completely.
Mix sugar and syrup in pan, stirring, until boiling. Remove from heat and add peanut butter. Stir until smooth. Add Rice Krispies. Mix until all are coated. Put in greased 9 x 13-inch pan.
Brown hamburger meat and drain fat. Add spaghetti sauce and salt. Take 1/3 of sauce mixture and put on bottom. Add noodles and spread 1/2 of Ricotta cheese. Put 1 cup Mozzarella cheese on top of Ricotta and repeat 1 time. Add meat sauce on top of Ricotta and Mozzarella cheese. Cover with aluminum foil and cook at 325° for 25 minutes. Uncover and put last of Mozzarella and 1/2 Parmesan cheese and let set until melted. Sprinkle with parsley flakes.
Allow broccoli to thaw. Melt margarine. In a large bowl, combine cornbread mix, onion and salt to taste. Add cottage cheese, butter and eggs. Add thawed broccoli. Pour into 8-inch square baking dish. Bake in a 350° oven for 30 to 40 minutes or until well done.
Heat oil, honey and vanilla. Pour over dry ingredients and mix. Spread on oiled cookie sheets. Bake at 325° for 15 minutes, stirring at 5 minutes, then 4 minutes, then 3 minutes and 3 minutes.
Dissolve gelatin in hot water. Drain pineapple. Save syrup. Add enough water to syrup to make 3/4 cup, then add to gelatin. Add cranberry sauce and put in refrigerator to set. Add celery or nuts and put back in refrigerator to set until firm.
Preheat oven to 350°. In a large skillet, brown ground beef and onion; drain. Cook bacon and drain off fat. Add all ingredients together; mix well. Pour into an ungreased 2-quart casserole dish. Cover; bake at 350° for 30 minutes or until bubbly. Makes 8 (1/2 cup) servings.
Preheat oven to 400°. Mix Crisco and 3/4 cup sugar, then add egg. Sift together cream of tartar, soda and salt. Mix all together and roll into balls the size of walnuts. Then roll in 2 teaspoons sugar and cinnamon. Place on cookie sheet. Cook 10 to 12 minutes.
Place steak strips, flour salt and pepper in crockpot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high for 1 hour. Then turn to low for 8 hours or high for 5 hours. Serve with rice.
Boil, then simmer for 1 hour covered. Cool. Add 1 fifth vodka. Pour in clean, corked bottle. Store for 3 weeks in a cool, dark place. Makes 1/2 gallon.
Cream the sugar and butter. Add eggs, one at a time, then the meal and juice. Bake in a pie crust at 325°.
Crumble meat into a 3-quart casserole. Add green pepper, onion and garlic. Cover tightly with Saran Wrap and microwave on High for 6 to 9 minutes, breaking up meat and stirring after 4 minutes, until meat is no longer pink. Drain and rinse meat mixture to remove fat. Stir in remaining ingredients. Cover tightly and microwave 12 to 18 minutes. Stir every 6 minutes until boiling.
Cook noodles according to package directions; drain. Meanwhile, in a medium saucepan, melt butter and cook onion until tender but not brown. Stir in soup, milk and remaining ingredients; bring to a boil and then simmer, stirring occasionally, 15 minutes or until heated through. Serve over hot cooked noodles. Serves 6.
Cream sugars, butter, oil, eggs and vanilla until light. Sift together dry ingredients. Add to first mixture and mix well. Roll into small balls. Place on ungreased cookie sheet. Press down with a glass that has been dipped in sugar. Bake at 350° for 12 to 15 minutes.
Cream margarine and sugar; beat in eggs. Stir in sauerkraut and vanilla. Sift together flour, cocoa, baking powder, soda and salt. With a wooden spoon gradually work into sauerkraut mixture. Drop by level teaspoonfuls, about 1 1/2 inches apart, onto ungreased cookie sheet. Bake in preheated 375° oven for 8 to 10 minutes. Do not overbake. At once, remove with wide spatula to wire rack to cool. If desired, cover with chocolate frosting. Makes about 3 1/2 dozen.
Heat oven to 350°. Beat sugar and margarine until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, soda and salt, then gradually blend into butter mixture. Stir in pecans and vanilla chips. Drop by spoonfuls onto an ungreased cookie sheet. Bake for 8 to 9 minutes. Do not overbake. Cool slightly, then remove from cookie sheet. Cool completely. Makes 4 1/2 dozen.
Cook meat, onions and spices, covered with water for 1 hour, simmering. Boil potatoes separately. Break up, mix with meat. Makes enough for 2 pies.
Place the chicken in a greased baking dish. Sprinkle with salt and pepper. Place sauerkraut over the chicken. Top with the Swiss cheese slices. Pour the Thousand Island dressing evenly over the cheese. Cover with foil and bake at 325° for about 1 1/2 hours or until fork can be inserted in chicken with ease. Sprinkle with chopped parsley and serve. Makes 4 servings.
Mix together margarine and shortening. Work in 2 cups sugar. Cream all together until light. Beat in eggs and molasses. Stir together flour, baking soda, cinnamon, cloves and ginger. Beat flour mixture into creamed mixture. Beat hard; mixture will be soft. Chill dough for at least 1 hour.
Place meat in pot and cover with water. Boil until tender. Save liquid. When cool, shred meat and place in pot with 1 1/2 cups of leftover liquid. Add remaining ingredients and simmer approximately 35 minutes. Meat may be served with side dishes or wrapped in corn or flour tortillas.
Cream shortening, add sugar and mix. Add egg, slightly beaten, and seasonings. Beat together until blended. Sift dry ingredients together; add mincemeat and nuts alternately with milk to first mixture. Drop by teaspoons onto an oiled cookie sheet leaving an inch or so between cookies. Bake at 375° for 10 to 12 minutes. Yields about 2 1/2 to 3 dozen cookies.
Mix together all ingredients and bake in a casserole dish sprayed with Pam at 350° for 30 minutes. Serve with crackers, e.g., Triscuits, Wheat Thins, etc.
Mix all ingredients (except nuts) and form mixture into a ball. Roll ball in nuts to coat. Refrigerate. Serve with crackers.
Preheat oven to 325°. Mix flour, sugar, soda, salt and cocoa. Add beaten eggs, buttermilk, oil, hot water and vanilla. Mix by hand; mix well. Pour into prepared muffin tins (use paper fillers). Bake 15 to 20 minutes. Cool. Frost with favorite frosting.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, white sugar, brown sugar and vanilla flavoring; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels, nuts and coconut. Spread in greased 15 x 10 x 1-inch baking pan. Bake at 375° for 20 minutes. Let cool; cut into 2-inch squares. Makes 35 squares.
Line a 9 x 13-inch pan with graham cracker crust. Crumble all 4 shortcakes evenly on the graham cracker crust. Beat well the butter, eggs, powdered sugar and vanilla for about 10 minutes. Pour over shortcakes and crust.
Mix peanuts, sugar and Karo syrup in glass dish; cook on High 6 minutes. Stir after 1st three minutes. Take out and add butter, vanilla and salt. Cook 1 minute on High. Take out and add 1 teaspoon baking soda and stir (beat) few seconds. (It will change color.) Pour on greased paper. Break after 5 minutes. Soak utensils in hot water to clean.
Mix sugar, cocoa, cornmeal and eggs. Add milk, margarine and vanilla. Pour into pie crust and bake 45 minutes at 300°.
Together bring butter, oil, water and cocoa to a rapid boil. Mix together flour and sugar, then add to liquid mixture and mix well. Gradually add buttermilk, eggs, vanilla, baking soda and cinnamon. Bake at 350° until done. Cool. Cover with frosting.
Place beans in bottom of casserole dish. Alternate layers of cornbread crumbs, peppers, onions and tomatoes in casserole until all	ingredients have been used.	Combine mayonnaise and pickle juice; pour over mixture. Cover tightly and chill	in refrigerator for several hours or overnight, if possible. Just before serving, crumble the crisp bacon and sprinkle on top. Serves 8 to 10. Yum! Yum!
Mix potato and sugar together. Roll out thin, spread with peanut-butter. Roll up like a jelly roll.
Combine cheese. Cream well. Blend in 1/3 cup coconut, the onion and Worcestershire sauce. Cover and chill at least 6 hours.
Mix beef with garlic salt and parsley; make into balls. In a large saucepan, combine water, garlic powder, ketchup, salt, soy sauce, tomato paste, pineapple juice, vinegar, brown sugar and flour. Cook until slightly thickened, stirring constantly. Add meatballs; simmer for about 1 hour on low heat. Add sliced green pepper, pineapple slices and onion. Cook for 3 minutes.
Mix eggs, corn bread mix, butter and sour cream. Add corn and bake uncovered at 350° for 1 hour.
Mix first four ingredients. Add remaining ingredients. Shape into rolls and chill overnight. Bake at 350° for 10 to 12 minutes.
Sift flour, sugar, baking powder, salt and nutmeg. Cut in butter. Add egg and milk. Stir until blended. Turn into baking sheet. Make about 9-inch rounds. Bake at 450° for 15 minutes.
Soak the lentils in the water for 2 hours. Place (water included) in soup pot, and add the soup stock, potato, carrots, vinegar, salt and cloves. No pepper! Cook over low heat for 3 hours, and serve with sherry and Parmesan cheese in a bowl.
Sift together all dry ingredients, except sugar. Set aside. Beat eggs, sugar and oil together in bowl. Add buttermilk. Add dry ingredients and beat smooth. Cover and chill 1 hour. Heat oil in deep fryer to 375°. Roll dough out to 1/2-inch thick. Cut doughnuts and fry four at a time. These may be iced or covered with powdered sugar or eaten plain. Delicious.
Beat 4 eggs whites with a little salt. Fold in 1 cup sugar and 1 teaspoon vanilla. In separate bowl, crush 23 Ritz crackers. Mix in 3/4 cup chopped pecans and 1 teaspoon baking powder. Stir and fold into egg whites. Place in greased pie pan. Bake for 30 to 35 minutes at 350°.
Simmer all ingredients together. Serve hot. Remove spices. Refrigerate any leftovers. Delicious to reheat.
First Layer: Mix flour, oleo and 1/2 cup chopped nuts; press into pie plate and bake 20 minutes at 350° and cool.
Blend shortening, sugar and eggs until smooth. Put soda in butter or sour milk; add to mixture. Add powdered alum. Add flour in 4 parts. Bake in fairly hot oven. Makes 10 dozen.
Mix cranberries, 1/4 cup sugar and pecans. Pour into 9-inch unbaked pie shell. Cream butter and sugar; then add eggs and flour. Pour over berries. Bake at 325° for 60 minutes.
Preheat oven to 375 degrees. Arrange cheese, bacon, and onions in pie crust. Mix eggs, picante sauce and half & half. Pour over cheese mixture. Bake 35 minutes of until crust is golden and knife inserted in center comes out clean. Let stand for 10 minutes. Serve with additional picante sauce. Serves 6.
In skillet, cook ground beef and onion until beef is done. Drain off fat. Mix in the remaining ingredients. Put in baking dish and bake at 350° for 40 minutes.
Soak bread crumbs in milk. Add eggs, meat, onions and seasonings. Mix well and form into a loaf; place in greased pan. Cover with Special Piquant Sauce.
Cook white cake as directed. Remove cake from oven and punch holes in it with a wooden spoon. Pour Pina Colada mix over hot cake until holes are full. Let cake cool. Top with Cool Whip and coconut. The longer the cake sits, the better.