HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil zucchini and 1 cup water. Boil for 6 minutes. Add sugar, lemon juice and pineapple. Add Jello and boil 6 to 8 minutes. Pour in containers and freeze. Do not can.
Peel and slice apples thinly as if making pie. Put in microwave-safe bowl, uncovered. Microwave on High for 3 to 5 minutes. The microwave intensifies the flavor and no sugar or spices are needed. Good served hot with chicken or pork or just as a delicious snack. Make enough, there won't be any leftovers!
Pluck, singe and draw the thrushes. Put 2 juniper berries, 2 olives and half a pinch of thyme inside each bird. Lard and truss. Put the olive oil in a casserole and heat. Saute the thrushes in the oil for 15 minutes. Season with pepper and very little salt. Add the rest of the olives and heat for 3 minutes. Serve on slices of bread fried in oil.
Cream Crisco, brown sugar and eggs together. Stir in coffee. Sift flour, soda, salt, nutmeg and cinnamon together. Stir into mixture. Add raisins and walnuts. Chill at least one hour. Place on baking sheet by teaspoons and bake 8 to 10 minutes at 400°.
Mix well in a bowl. Add chopped nuts. Pour into pie shell. Sprinkle with more nuts. Bake at 375° for 20 minutes. Then at 350° for 25 minutes, knife inserted will come out clean. Tastes just like pecan pie.
Put butter in a microwave-safe dish. Melt butter on power 9 for 1 minute. Stir in sugar, cinnamon and cloves. Cook on power 9 for 1 1/2 minutes or until sugar is dissolved. Stir in nuts until well coated. Cook on power 9 for 3 to 4 minutes. Spread on wax paper to cool.
Mix tomatoes, chicken broth, butter, sugar, onion and soda. Simmer 1 hour. Heat cream in double boiler. Add cream to hot tomato mixture. Ready to serve.
With a mixer, whip together first 4 ingredients. Put a vanilla wafer in bottom of foil baking cup. Fill 1/2 of each with cheese mixture. Bake 10 minutes at 375°. Cool. Cover with pie filling and place in refrigerator.
Preheat oven to 350°. Grease and lightly flour 9 x 13-inch pan. Combine butter and sugar in large bowl of electric mixer. Beat on low speed until well combined, about 2 minutes. Beat in eggs, one at a time, until very creamy. Stir in vanilla. Sift flour, ginger, cinnamon and nutmeg together onto a sheet of waxed paper. Sift again. Add flour mixture into butter mixture. Combine on low speed. Core apples; don't peel. Coarsely chop. Fold apples into batter with walnuts and chocolate chips. Put into pan. Bake 30 minutes. Cool and cut.
Line greased 9 x 13-inch pan with large marshmallows. Prepare cake mix. Remove enough batter for 6 small cupcakes. Pour remaining batter over marshmallows. Mix dry jello with pie filling and spread over cake batter (do the best you can). Bake at 350° for approximately 50 minutes.
Chop cranberries and raisins together. Add sugar, boiling water, flour and vanilla. Bake in 2 crusts at 375° until brown.
Warm cider, butter, syrup, pumpkin and salt in a large pot until butter melts. When mixture is lukewarm, add yeast; let rest 5 minutes. Stir in flour, 2 cups at a time (add the cornmeal) until dough is thick and sticky. Knead dough, adding extra flour until dough feels firm. Place dough into a greased bowl. Let rise 1 hour in a warm place. Punch down; knead briefly and divide into 3 loaves. Place loaves in greased pans. Let rise 45 minutes. Bake at 375° about 1 hour.
Take English muffin and warm it up. Then cut meat in half and place it on the muffin. Then take the slice of cheese and put it in a bowl; melt it in the microwave for 30 seconds on High. Then pour it on the muffin. Then take your lettuce, chop it up and add it in along with the pepper.
Puree nuts with 1/2 cup of the broth. Cook rice until soft and puree with half cup broth. Combine peanuts and rice mixture and add remainder of broth and sherry. Season to taste. Heat and serve.
Crush Oreo cookies. Melt butter and make a crust with cookies and spread in 9 x 13-inch pan. Soften 1/2 gallon ice cream. Put ice cream over crust and freeze 30 to 45 minutes. Next, boil to a rolling boil a can of Hershey's syrup and sweetened condensed milk. Add 1/2 stick butter. (It will look like hot fudge.) Cool. Remove ice cream from freezer and put chocolate syrup over it. Cover with Cool Whip and nuts and put back into freezer until ready to serve.
Bring water to boil; add tea bags and cinnamon sticks. Steep 10 minutes. Remove bags and cinnamon sticks. Add orange juice, lemonade and sugar. Mix well. Serve hot. Keeps in refrigerator. Heat as needed.
Sauce: Brown ground beef; drain. Add onion, tomatoes, tomato sauce, soup, salt and pepper. Cook slowly for 30 minutes.
Peel and dice potatoes. In pressure cooker, put potatoes, onion soup mix or onion, lemon pepper, meat and celery. Cover with water. Pressure for 15 minutes. Add spices and canned vegetables. Heat again. It is ready to serve at this time.
Blend eggs, sugar and oil until creamy. Add flour, a little at a time; blend well. Batter will be stiff. Fold in apples, coconut and nuts. Pour into tube pan; bake at 375° for 1 hour. Remove from pan after about 30 minutes.
Mix eggs, oil, salt, baking powder and enough flour to make stiff dough. Roll thin. Cut in narrow strips. Add boiling tomatoes. Add oleo and sugar.
Mix all together and stir over low heat until margarine melts and it thickens. Cool some, then add 4 or 5 thinly chopped apples. Mix well and pour into 8 x 9-inch dish. Top with Cool Whip. Decorate with chopped nuts and/or cherries, if desired. (Double the recipe for 9 x 13-inch pan.)
Place all ingredients in container of blender or food processor. Whip until smooth and light. Delicious as a spread for warm biscuits or beer bread.
Grease and flour 9 x 13-inch cake pan. Mix cake according to directions. Pour cherry pie filling into mixture. Beat at 325° until center is done. Spoon icing onto hot cake. Broil until bubbly!
Bring sugar and corn syrup to a boil in a 3-quart pan. Remove from heat. Add peanut butter, mixing well. Add rice cereal. Press mixture into a buttered 13 x 9 x 2-inch pan. Melt chips together over hot water. Spread over cereal mixture in pan. Chill until top is firm. Cut into bars.
Mix ingredients together and pour into two 9-inch pie shells. Bake at 350° until firm to touch (30 to 45 minutes). Makes 2 pies.
Mix strawberries, pineapple and frozen lemonade in a blender. Mix in Kool-Aid; add pineapple juice and water. Combine all ingredients in a large punch bowl and add ginger ale.
Put first 3 ingredients in large pot. Add the tomatoes, celery, pepper, salt, ground pepper, chili powder, garlic and oregano. Cover and boil. Reduce heat and simmer for 45 minutes. Add kidney beans and simmer for 30 minutes. Serves 8 to 10 people.
Make a peanut butter and jelly sandwich. Butter the outside. Grill in frying pan on medium-low heat until lightly brown on both sides. Serve with milk.
Blend cream cheese, pudding and milk together for 3 minutes. Fold in Cool Whip. Layer bottom of 10 x 13-inch pan with graham crackers. Spread 1/2 of mixture on top and add another layer of graham crackers. Spread rest of mixture over crackers and add another layer of crackers. Top with milk chocolate frosting. (Suggestion: Soften frosting in microwave for about a minute.) Chill cake for about 4 hours before serving.
Combine ingredients; mix well. Pour into greased and floured loaf pan. Bake at 350° for 50 minutes, or until done.
Heat oven to 375°. Cream sugars and margarine until light and fluffy. Blend in egg, peanut butter and vanilla.
Preheat oven to 350°. Cream first 3 ingredients. Mix in next 5 ingredients. Stir in next 2 ingredients. Spread in greased 9 x 13-inch pan. Bake at 350° for 15 minutes, until golden brown. Immediately after taking pan out of oven, sprinkle chocolate chips over and let stand 10 minutes; spread evenly. Drizzle on top:
Line bottom of 9 x 13-inch baking dish with a layer of crackers. Combine butter, sugar, milk and egg. Cook, stirring constantly, over medium heat until mixture comes to a boil. Remove from heat and add coconut, nuts and cracker crumbs. Spread over layer of crackers; immediately top with another layer of crackers. Frost.
Melt margarine. Add other ingredients and mix well. Bake in an unbaked pie shell at 250° for 35 to 40 minutes, or until golden brown.
Cook macaroni. Mix all other ingredients and add to macaroni. Bake 1 hour at 350°.
Place molasses, sugar, water and vinegar in saucepan. Cook until boiling, stirring constantly. When boiling, add cream of tartar and boil until brittle, 265° on thermometer. Test in cold water. Add butter and soda and pour on buttered platter until cool. When cooled, butter hands and pull until light brown. Cut with scissors.
Mix the Veg-All, soup, broth and chicken meat together. Put into a baking dish. Gradually add the milk to the flour while stirring and then add the margarine. Pour over the first mixture. Bake at 350° for 35 minutes.
Place each breast half on sheet of wax paper. Flatten to 1/4-inch thickness, using meat mallet or rolling pin. Place one slice of ham and one slice of Swiss cheese in center of each piece. Sprinkle evenly with parsley and pepper. Roll lengthwise and secure with toothpick. Dip each chicken breast in egg. Coat with bread crumbs. Melt butter in heavy skillet. Brown chicken to 12 x 8 x 2-inch pan, reserving drippings in skillet. Add remaining ingredients to drippings and stir. Pour sauce over chicken. Bake, uncovered, at 350° for 40 to 45 minutes.
Brown beef; drain and set aside. Mix corn meal, corn, milk, egg and bacon grease; mix. Pour half in skillet. Pour hamburger over mix. Sprinkle cheese over mix. Pour the rest of batter. Bake 50 minutes in 350° oven.
Combine first two ingredients. Add next two. Place in punch bowl. Break cake into pieces. Toss lightly. Mix strawberries and glaze together and pour over cake. Refrigerate.
Mix the vinegar, water and salt together and bring to a hard boil. Place the next four ingredients in each jar. Add cucumbers. Pour liquid mixture into each jar. Seal jars. Set jars in hot water and boil for 10 minutes to seal the jars. Gently turn the jars to mix the spices.
Mix together all ingredients in a large mixing bowl and pour into 2 greased and lightly floured pans. Bake at 350° for 1 1/4 to 1 1/2 hours.
Put pineapple, cherries and pecans in bowl. Sprinkle pudding over it and mix thoroughly. Stir in Cool Whip. Refrigerate.
Preheat oven to 325°. Grease and flour 9-inch spring-form pan. Combine chocolate crumbs, melted butter and cinnamon in large bowl. Press into bottom of prepared pan. Set aside.
Cook rice as directed and spoon into buttered baking dish. Scald milk with butter. Beat eggs slightly with sugar, salt and vanilla. Slowly stir milk into egg mixture. Pour over rice. Sprinkle with nutmeg. Place baking dish in metal cake pan. Place on oven rack and carefully pour 1-inch boiling water into cake pan. Bake at 325° for 50 minutes. Good served warm or cold. Refrigerate leftovers.
Mix well. Pour into unbaked pie shell. Bake at 425° for 15 minutes then at 350° for 35 minutes or until done.
Mash avocados with a tiny amount of lemon juice, about a tablespoon of mayonnaise and as much hot pepper sauce as you like! Add a little salt.
Brown hamburger. Pour off excess grease. Place in a large casserole dish. Mix soup and milk together. Pour over hamburger. Place Tater Tots over mixture. Bake for 1 hour at 350°.
Peel sausage and cut up into large saucepan. Brown sausage and beef together; add onion and garlic. Stir until well browned. Add sugar, salt, basil, fennel seed, pepper and half of parsley. Mix and add tomatoes, tomato paste (mash up) and 1/2 cup water. Bring to boil and simmer for 1 1/2 hours, stirring a bit.
Grease 13 x 9-inch pan. Diagonally cut bread into 1-inch slices and place in pan until full. Set aside. In medium bowl, lightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour mixture over bread in pan, turning slices to coat well. Cover and refrigerate overnight. Heat oven to 375°. In small bowl, combine flour, brown sugar and cinnamon. Cut butter until coarse crumbs are formed. Turn bread over and scatter blueberries over bread. Sprinkle top with crumb mixture. Bake 40 minutes. Cut into squares and top with strawberries.
Boil water and bouillon in stockpot. Stir in pasta; cook for 5 to 6 minutes. Reduce heat to low; stir in zucchini and tomato. Cook until vegetables are heated through. Sprinkle with cheese before serving. Season with ground black pepper.
Grease baking dish and line with crushed potato chips. Mix soup, milk and salt in bowl. Fold in chicken, green beans, onions and cheese. Spoon into baking dish. Top with more potato chips. Bake 45 minutes at 350°. Put French fried onions on top. Bake 10 more minutes.
Put salt over cucumbers and onions and let set 3 hours. Mix sugar, spices and vinegar. Drain cucumbers and onions. Pour vinegar mixture over cucumbers and onions. Bring to boil and can in glass jars.
In large skillet, melt butter over medium heat; add beef and brown on all sides. Stir in onion and cook 1 minute. Add bouillon cube, 1/4 teaspoon salt, pepper, garlic powder and 1 cup water. Cover and simmer 45 minutes or until meat is tender. Blend flour and 2 tablespoons water to make a smooth paste; stir into skillet. Cook until sauce thickens. Stir in yogurt; remove from heat. While beef is cooking, gradually add noodles and 1 tablespoon salt to 3 quarts rapidly boiling water. Cook uncovered, stirring occasionally, until tender. Drain in colander. Serve noodles with beef and sauce. Makes 4 servings.
In a greased 1-quart baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top and sprinkle with salt. Dot with butter and sprinkle with nuts. Cover and bake at 400° for 35 minutes.
Place chicken in one layer in a 9 x 12-inch greased pan, skin side down. Season with salt and pepper. In a separate bowl, mix tomato, seasonings and oil. With a spoon, spread 1/2 the tomato mixture over chicken. Bake at 350°, uncovered, for 30 minutes. Turn chicken pieces over, salt and pepper and spread on remaining tomato mixture. Continue baking, uncovered, for 45 minutes.
Blend shortening and sugar until fluffy. Add egg, molasses and dry ingredients, except flour; mix well. Gradually add flour. Roll dough by hand into a small ball about the size of a quarter. Roll dough ball in granulated sugar. Place on ungreased cookie sheet; do not flatten! Bake at 375° for 8 to 10 minutes.
Mix egg, cheese, mayo and soup. Combine broccoli with mixture and pour into greased casserole dish. Top with buttered bread crumbs or Durkee onions. Bake at 350°, uncovered, for 1 hour.
Layer in bowl with lid. Spread salad dressing over, sealing it against sides of bowl. Sprinkle sugar over top, then cover. Top with Parmesan cheese. Put lid on container and let stand for 24 hours or overnight. Toss before serving.
Mix tomatoes (if too juicy, drain off some of juice), onions, salt and peppers. Let stand for 2 hours and drain. Add sugar, celery seed, dry mustard and vinegar. Put in jars.
Grease 10 x 16 x 2-inch cake pan. Cover bottom of pan with coconut. Cover coconut with pecans. Prepare cake mix as directed on package. Spoon cake mix over coconut and pecans. Combine butter, powdered sugar and cream cheese.	Mix until smooth. Spoon over cake mix. Put small dollops all over cake mix.	Don't try to spread. Bake at 350° for 1 hour.
Mix and bake in an 8 x 12-inch pan at 370° for 30 minutes.
Dice vegetables rather small. Mix mayonnaise, vinegar, sugar substitute and mustard together. Add diced vegetables to dressing mixture and let stand overnight in refrigerator.
Combine apricot nectar, pineapple juice and limeade concentrate in punch bowl. Stir in ginger ale. Add ice cubes. Garnish with lime slices and strawberries or float lime and strawberries on top.
Mix berries and sugar together over medium heat. Bring to a boil. Let boil for 5 minutes. Add Epsom salts and boil 5 more minutes. Place in jars and seal good.
Cream butter, Crisco and sugar together well. Add eggs, one at a time, beating after each. Alternately add flour and 7-Up, beating well after each addition. Add flavoring; bake at 325° for 1 1/2 hours.
In large bowl, blend crabmeat, egg whites, 1/4 cup sour cream, 1/2 cup onions and lemon juice. Form mixture into 1-inch patties. Combine bread crumbs and dill. Roll cakes in mixture. Place on nonstick baking sheet; bake in preheated 375° oven for 10 to 15 minutes. In small bowl, combine remaining sour cream and onions. Serve cakes garnished with lemon wedges and dipping sour cream mixture. Makes 16 to 20 (1-inch) appetizers.
Brown beef in a small amount of fat in a skillet. Transfer meat to a casserole or roaster.
Bake at 375° in 2-quart casserole, uncovered, for 20 to 25 minutes. Spread the top with 1 1/2 cups sour cream. Sprinkle with 1/2 cup grated Cheddar and corn chips around the edges. Return to oven for 3 to 4 minutes.
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1-inch balls, about 12 dozen. Place in single layers on ungreased baking pans. Bake at 400 degrees for 10- 15 minutes or until no longer pink, turning often. Drain and cool. Place about 30 meatballs each into freezer bags. Freeze well for up to 3 months.
Saute onions in butter. Add zucchini with basil and stock. Simmer for 30 minutes. Remove from heat. Blend in blender until smooth. Add cream and season to taste. Serve hot or cold.
Mix well and press into a 9 x 13-inch pan. Chill for a few hours. Cut into squares and roll in flour. Fry in butter or margarine until brown. Place in roaster and pour 1 can cream of chicken soup and 1 can of water (mixed) over it. Bake at 300° for 1 1/2 hours. The soup mixture can be used for the gravy.
Drain pineapple; mash bananas. Mix jello with water; dissolve. Add frozen strawberries and juice. Add pineapple, bananas and nuts. In mold, allow half mixture to set, about 2 hours.
Grease a 9 x 13-inch pan. Cover with Doritos. Beat eggs together with milk and add green chiles and onion. Pour over the chips, then cover this with Monterey Jack cheese. Cover pan and store overnight in the refrigerator. Take out next morning and bake 1 hour at 350°. Serves 6.
Place thawed hash browns in a 13 x 9 pan. Sprinkle ham over the hash browns. Top the ham with the two cheeses. Beat eggs. Add milk, salt and onion. Pour over the top of the cheeses. Cover and refrigerate overnight or at least 3 hours. Bake at 350° for 1 hour or until set. Let stand 5 to 10 minutes before cutting.
Melt butter in heavy saucepan; add onions and cook over medium-low heat until onions are limp but not brown at all. Drain the onions and arrange them in the pastry shell. Cover with grated cheese. Beat together eggs, yolks, milk, cream, salt and pepper and pour over the cheese. Place on lower shelf of the oven and bake at 350° until the pie has puffed in the middle and is golden brown all over (35 to 40 minutes).
Preheat oven to 350°. Combine first 5 ingredients in bowl; mix well. Slice bread into halves lengthwise. Spread mixture on bottom halves of bread. Replace tops. Slice bread to, but not through, bottom. Wrap in foil. Bake for 20 to 25 minutes. Yield: 20 servings.
In a large saucepan, combine orange juice, cinnamon sticks and vanilla over medium-high heat. Bring mixture to a boil and reduce to low heat. Simmer 10 minutes. Remove cinnamon sticks. Stir in ice cream. Cook over low heat, stirring constantly, until heated through. Do not allow mixture to boil. Serve with miniature marshmallows. Yields 4 to 6 servings.
Put cheese in microwave until soft. Mix with Bisquick and sausage. (Works best mixing with hands.) Roll into balls. Bake at 350° for 20 to 25 minutes.
Have all ingredients at room temperature. Cream butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Add flour and milk alternately. Stir in vanilla and lemon extracts.
Mix with hands the first 5 ingredients. Mix the cake mix as directed. Pour half into greased 9 x 13-inch pan. Crumble half of the topping over this. Add rest of the batter. Top with remaining topping. Bake 40 minutes at 350°. Serve warm with whipped cream.
Mix Jell-O with 2 cups hot water and cool. Add carrots, sour cream, pineapple and walnuts and pour into mold. Can add cherries for color.
Combine meat, crumbs, onion and salt. Add enough milk to moisten. Shape into about 32 small meat balls. Place them on a broiler pan and bake in a 350° oven for 15 minutes. Remove them from the oven and place in a 9 x 13-inch baking dish. Mix soup and water. Pour over meat balls. Bake at 350° for 20 to 25 minutes or until brown on top. Serve over rice or noodles. (If you'd like more gravy, increase the amount of soup and water.)
Mix butter and sugar. Add eggs, one at a time, until fluffy. Sift flour and baking powder together. Then stir into butter mixture. Add remaining ingredients. Divide dough into 3 parts. Shape each part into long rolls, 1 1/2-inches in diameter. Place each roll on an ungreased cookie sheet and flatten top. The older the cookie sheet, the better I think they come out. Bake at 350° for 20 minutes. Remove from oven, cut 3/4-inch slices. Arrange slices, cut side down, on cookie sheet, about 1-inch apart. Bake slices another 15 minutes or until golden brown.
Cook raisins in water until the water is absorbed. Cream butter and sugar; add oatmeal, soda and flour. Mix. Put half of	the batter in a 9 x 13-inch pan and bake for 10 minutes at 350°. Combine egg yolks, sour cream, sugar and cornstarch and mix well.	Stir and boil until thick. Add raisins and vanilla. Pour over baked crust and add the rest of the crumbs on top. Bake 30 minutes longer at 350°.
Sift flour. Mix with baking powder, salt and sugar. Beat egg lightly and add with milk to flour mixture. Mix well. Spoon into hot oil in frying pan and brown lightly on both sides. Serve hot. Makes about 20 fritters.
Drain tuna and dump into mixing bowl. Add chips and stir lightly. Measure milk and egg into a cup and whip with a fork. Add to tuna mixture. Add lemon and mix. Preheat skillet containing oil. Drop tablespoonfuls of mixture into skillet and smash with a fork or spatula. Cook until golden brown; turn and cook until golden brown. Drain on paper towel. Makes several, depending on size dropped.
Melt butter over low heat. Add cocoa and beat 1 minute with spoon or until smooth, stirring constantly.
Brush chicken with mayonnaise. Place bread crumbs in a plastic food bag. Add chicken, one piece at a time; shake to coat well. Arrange on rack in broiler pan. Bake in 425° oven 40 to 45 minutes or until golden brown and tender. Makes 4 servings.
Blend all ingredients together. Pour into unbaked pie shell. Cover with another pie tin. Bake 10 minutes at 425°. Reduce heat to 350° and bake 30 minutes. Makes 3 pies if recipe is doubled.
Mix crust ingredients together like pie crust with hands. Press in bottom of a 9 x 13-inch pan and bake at 350° for 10 to 15 minutes. Let cool.
Put lemon juice over mashed bananas. Mix well with other ingredients. Cover with plastic wrap and then freeze. Use a 13 x 9-inch pan. Let thaw in refrigerator for 1 hour.
Cut a slit in the thickest part of the pork chops to make a pocket. In a food processor, chop together the rosemary, garlic, onion and salt and pepper to taste. Stuff chops. In large skillet, heat oil and brown on all sides. Add mushrooms and saute for 4 minutes, then add water and soy sauce. Lower heat and cook for 10 minutes.
Place cereals, nuts, pretzels and contents of seasoning pack in large resealable plastic bag; seal bag and shake contents well. Open bag and pour in melted margarine. Reseal bag and shake until all pieces are coated evenly. Transfer mix to large microwave-safe bowl; microwave on High for 3 to 3 1/2 minutes, stirring every minute. Spread on absorbent paper to cool. Makes 4 cups.
Drain the pickles and slice. Layer the pickles, sugar, pickles, sugar to the top of the jar. Add 3 drops of oil of cloves and 3 drops of cinnamon at the top of the pickles. Put the top back on and let stand for 1 week. It will make its own juice.
Cook eggs until hard-boiled. Shell and cut in half and remove yolks. Mix all ingredients together with yolks and stuff eggs.