HumbleIntelligence/food-ner-1-Million huggingface dataset:
At least 2 hours before mealtime, grate zucchini. Put in colander and salt to get as much moisture out as possible.
Preheat oven to 350°. Grease spring-form pan (don't flour). Mix all ingredients in a large bowl thoroughly (hand mix). Pour mixture into greased spring-form pan. Bake at 350° for 50 to 60 minutes. Cool on rack 10 minutes after removing outside of pan.
Combine ingredients; bring to boil, then simmer for 12 hours or until reduced by 3 inches. Remove bay leaves before processing. Process pints 55 minutes at 10 pounds pressure; quarts 65 minutes at 10 pounds pressure. Add 3 to 6 ounces tomato paste per pint and ground beef if desired at time of serving. Do not use open kettle method.
In 3-quart oblong baking dish, combine soup, broth and rice. Arrange chicken, bone side down, on rice mixture, then sprinkle paprika on the top. Bake at 375° for 1 hour or until done. Stir the rice before serving.
Bake cake as directed. Use a sheet cake pan. After cake cools, pour frozen strawberries on cooled cake. Then spread Cool Whip evenly over strawberries. Use fresh strawberries as design on top of Cool Whip.
Wash lemon, quarter and remove seeds. Use whole lemon. Place all ingredients in blender until smooth. Pour into unbaked 9-inch pie shell. Place on cookie sheet and bake at 325° for 40 minutes.
Cook broccoli to thaw. Fix rice according to package directions. Add all ingredients in casserole dish. A small can of mushrooms may be added, if desired. Bake at 350° for 20 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch baking dish. Mix all ingredients together in medium size bowl. Mix well. Pour in baking dish and bake at 350° for 45 minutes.
Mix ingredients. Dump into a greased 13 x 9-inch casserole dish. Bake at 350°.
Dissolve jello in boiling water. Stir in pie filling and pineapple. Pour into 1-quart pan to chill. Blend next 4 ingredients together and spread over chilled jello. Sprinkle chopped pecans over top.
In a cup, stir the mustard with the vinegar until dissolved. Let stand for at least 10 minutes. In a small saucepan, heat the oil over moderately low heat. Add the minced garlic, chili powder, oregano and salt. Cook stirring occasionally for 8 minutes or until onion is soft. Stir in the tomato sauce, Worcestershire sauce, honey and molasses. Bring to a simmer. Cook partially covered, stirring occasionally, for 10 minutes or until thickened. Will keep refrigerated for up to 2 weeks. Makes 1 1/2 cups.
Brown beef in hot Crisco. Add water and simmer in covered skillet, 1 1/2 hours, or until tender. Reserve broth.
Blend together all the ingredients and place in baking dish until bubbles (about 20 minutes) in a 350° oven. Serve warm with dipables (i.e., tortilla chips, potato chips, crackers and raw vegetables). Serves many.
Cook onions until tender. Drain onions overnight or in morning if you are going to use at night. Put in 1 1/2-quart casserole. Add bread crumbs and cheese.
Mix all ingredients together (except peanuts). Shape into 2 balls and roll in chopped peanuts. Serve with assorted crackers or melba toast.
Saute onion and carrot in 1/4 cup stock and wine until soft. Add tarragon. Add onion mixture and beans with remaining stock to a food processor fitted with metal blade. Puree until creamy and smooth. Pour into a large saucepan. Add water and soy sauce and heat thoroughly. Remove from heat. Add lemon juice, romaine and pimento. Stir to wilt spinach. Serve hot. Makes 6 servings.
Boil potatoes with skins on until done. Peel and slice to line casserole dish. Make sauce with other ingredients and bring to a boil. Pour over sweet potatoes and bake for 30 minutes in 350° oven.
Simmer chicken breasts in water for 2 to 3 hours (also add salt, pepper, garlic and bay leaves). Remove chicken, remove skin, debone and shred into chunks. Add chicken and vegetables to water and simmer for 1 1/2 to 2 hours. Add the noodles during the last 15 minutes to allow them to cook until tender.
Cream butter and sugar. Add eggs, flour and vanilla. Mix well. Grease and flour the pan. Spread nuts on bottom of pan. Pour batter over nuts and press in. Mix chopped fruits together. Sprinkle over batter and press in. Bake for 1 hour at 250° in 11 x 15 x 2-inch pan. Cut when cool.
Place cottage cheese in blender. Process at low speed until smooth. Transfer to medium-sized bowl. Stir in yogurt, honey, coconut and orange rind until well mixed. Cover; refrigerate 1 hour or until chilled. Serve in small glass serving bowl or chilled hollowed out cantaloupe half. Use with bite-sized pieces of seasonal fruit of your choice.
Melt 1 stick butter. Add lemon juice. Place fish in Pyrex baking dish. Salt and pepper. Cover and refrigerate for one hour. Bake covered at 350° for 20 minutes. Uncover and cook an additional 5 minutes. While baking, in small saucepan, saute onions and cucumbers in 1/4 stick butter. Add dill weed, washed and drained shrimp, milk and soup. Heat, but do not boil. Remove fish to plate and cover with soup mixture.
Cream butter and sugar. Add eggs, then add flour, soda, cinnamon and nutmeg. Fold in nuts and apples. Pour into prepared 9 x 13 pan. Bake at 350° for 45 minutes or until knife inserted comes out clean. Serve warm with Butter Sauce.
Mix together and let set in icebox for 3 to 4 hours. Bake at 350° for 45 to 60 minutes. Save a little cheese and sprinkle on top the last 10 minutes before done. Serves 6 to 8 people.
Beat margarine, shortening and sugar together. Add the eggs and beat again. Add flour, baking powder and soda that were mixed together, adding the vanilla and then the sour cream. Mix well. Pour 1/2 of the batter into a greased tube pan.
Brown flour in oil. Add onion, pepper, celery and garlic. Cook until vegetables are transparent. Add tomatoes, water, salt, pepper and sauces. Simmer for 30 minutes. Serve over rice.
In a large skillet or Dutch oven brown meat and drain. Add Taco seasoning mix and 1/2 cup of water. Cook for 2 minutes, stirring occasionally. Add refried beans and rice. Heat through. Add 1/2 jar salsa and hot peppers slices. Grate cheese and put 1/2 of cheese in meat, bean and rice mixture. Remove from heat. In an oblong cake pan, lay one tortilla flat and spoon about 3 Tbsp. (more or less) onto middle of tortilla. Fold one side of tortilla over meat mixture and roll tortilla into a tube shape. Place at the far end of cake pan. Repeat until all the mixture has been used. Take remaining 1/2 jar of salsa and combine with the small can of tomato sauce. Mix thoroughly. Spread salsa mixture over the top of the enchiladas. Cover the enchiladas with the remaining grated cheese.
Place chicken between 2 pieces of plastic wrap and pound to 1/4-inch thick. Don't tear meat. Cook pork, onion and garlic over medium heat until pork is brown. Drain fat. Stir in egg, bread crumbs, salt, savory and pepper. Place about 1/3 cup pork mixture on each chicken breast half. Roll up and secure with wooden picks. Place rolls in greased oblong baking dish. Brush rolls with margarine and pour any remaining margarine over rolls. Add wine or water. Cook, uncovered, in a 400° oven for 35 to 40 minutes.
Line the bottom of a 9 x 13-inch baking dish with 1 unbaked pie crust. Combine all ingredients and pour into baking dish. Cover with top crust and prick with a fork. Bake at 375° for about 40 minutes or until top crust is brown.
Mix all together. Layer casserole dish with corn chips, then add meat mixture and cover with remaining chips. Sprinkle with cheese and bake at 350° until cheese is melted.
Brown meat in olive oil. Add rest of ingredients and simmer, stirring occasionally, for 5 to 7 hours. Cool and remove bones. (Pork shoulder can be substituted for neck bones so you don't have to pick the bones.) Recipe makes 16 quarts and serves about 80.
Combine flour, salt and butter and pack this mixture into a 9-inch square pan. Drain peaches. Save juice and arrange in pan. Mix cinnamon and sugar and sprinkle over peaches. Bake at 375° for 20 minutes.
Crush vanilla wafers. Add orange juice, powdered sugar, nuts and margarine. Roll balls in coconut and chill.
Mix ingredients well. Use hands. Drop from teaspoon to ungreased cookie sheet. Bake 10 minutes at 375°. Do not overbake. Makes about 150. Mix well.
Mix butter, celery, onion, spices, eggs and broth together. Add crumbs; stir to blend. Cook in slow cooker on high for 45 minutes. Reduce to low for 4 to 6 hours. Be sure to check after a couple of hours as crock-pots vary.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely.
Combine all ingredients and put into decorative jars. When giving as a gift, send a small card with the jar telling the receiver to use 2 heaping teaspoonfuls per one cup hot water.
Beginning with lettuce, layer the first 8 ingredients in the order given, ending with cheese. Cover and refrigerate for at least 4 hours. Sprinkle bacon over salad before serving. (May be made the night before.)
Mix Jell-O with hot water. Put 3 cans of cherries in a colander (you need the juice). Substitute the juice for cold water and add more cold water (as much as Jell-O directions call for). Add lemon juice.
Add all ingredients to a crock-pot. Slow cook on low 6 to 8 hours. Serve over pasta.
*Broccoli, tomatoes, carrots, mushrooms, cucumbers, onions, sugar snap peas, radishes, red and green peppers and black and green olives
Heat oven to 350°. Grease a 15 x 10-inch or 9 x 13-inch pan. In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla and eggs; blend well. Lightly spoon flour in measuring cup; level off. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and chocolate chips. Spread in pan. Bake for 20 to 25 minutes, or until light brown and center is set. Cool; cut into bars.
Boil lasagne noodles. While noodles are boiling, in separate pan, brown hamburger, onion and garlic. Drain grease; add mushrooms, spaghetti sauce, Italian seasoning and salt. Let simmer on low heat.
Brown hamburger and onion; drain. Set aside. Spread softened cream cheese on a round pan or dish. Spread pizza sauce over the cream cheese. Sprinkle with hamburger, onion and green pepper. Top with Mozzarella cheese. Spread olives on top of cheese. Serve with taco chips.
Cream butter and sugar until light and fluffy. Combine flour and cornstarch. Add to butter/sugar mix with flour. Mix with your hands. Chill. Roll out on lightly floured surface. 1/4 inch cut. Place lightly greased cookie sheet. Cook at 300 for 20-25 minutes.
Fry sausage; crumble. Drain. Cool slightly and mix with cheese, onions and flour. Mix beaten eggs with milk and pour over other ingredients in shell. Sprinkle with a little chopped parsley. Bake at 350° to 375° for 30 minutes or filling is firm and pastry is browned. Can be frozen and reheated.
Set oven to 350°. Stuff cavity of birds with onion, celery, rosemary and apple. Brush birds with 1/2 the melted butter and drizzle with 1/2 the lemon. Arrange slices of bacon over birds and place in oven. Cook, uncovered, until bacon is browned. Remove from oven. Brush with remaining butter and drizzle with the other 1/2 of the lemon. Tightly cover pheasant and return to oven. Cook until tender.
Sprinkle apples with lemon juice. Mix celery, grapes, marshmallows and mayonnaise. Chill. Fold in whipped cream. Chill. Just before serving, add nuts.
Cream the butter and sugar. Add eggs, flour, baking powder and flavorings. Roll fruit in flour. Add to mixture. Bake 3 hours at 250°. Start in cold oven.
Combine melted butter or margarine, 1 egg and cake mix; spread mixture into a buttered 9 x 13-inch pan.
Cut chicken into pieces. Place in a bowl. Pour buttermilk over chicken. Marinate for 2 hours. In another bowl, combine flour, parsley, salt, thyme leaves and pepper. Remove chicken from marinade. Pour marinade in a shallow baking dish. Roll chicken in flour mixture. Heat shortening and butter in a heavy skillet. Brown chicken on all sides over medium to high heat. Place chicken pieces on top of buttermilk in baking dish. Add chicken broth to skillet. Scrape up brownings. Strain and pour around chicken in baking dish. Bake chicken uncovered at 375° until crisp and tender, about 50 minutes. Makes 4 servings.
Mix butter, cocoa and milk in bowl. Cook on High in microwave for 2 minutes. Stir in box of powdered sugar. Add peanut butter. Press in bottom of square pan. Put pecan halves on top. Cool in refrigerator and cut in squares.
Mix all ingredients. Pour into an 8 x 8-inch square pan that has been greased. Bake at 400° for 30 to 40 minutes. Wonderful!
Cook celery and onion in microwave until soft, and add cream of chicken soup, bread cubes, salt, pepper and sage to taste.
Heat oven to 400°. Separate dough into 10 biscuits. Press each biscuit into 5 inch round. In small bowl, combine remaining ingredients. Spoon about 2 tablespoons mixture onto center of each biscuit. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake 10 to 13 minutes or until golden brown. Makes 10 wraps.
Combine sugar, syrup and cold water in saucepan. Cook until string (hard ball). Have egg whites beaten stiffly and pour sugar mixture, a little at a time, beating egg whites constantly. Keep sugar mixture hot until all used and hard to stir. Add vanilla, nuts or fruit. Pour onto buttered cookie sheet.
Beat eggs 2 minutes;	add sugar until dissolved. Add cream and beat until mixed. Add 1 quart milk and vanilla; beat. Pour in freezer container. Fill up to line with milk; don't go over line.
Thoroughly mix beef, soup, onion and rest of ingredients. Shape firmly in a shallow baking dish. Bake 1 1/4 hours at 350°. Serve with shredded cheese, green pepper and tomato topping.
Cook and drain spinach as directed on vegetable mix package. Mix ingredients together and chill. Use with pumpernickel bread.
Cook pasta according to package directions; drain. Cook vegetables according to package directions. Combine pasta and vegetables with remaining ingredients in a large bowl. Cover and chill until ready to serve.
Combine salt, pepper and flour. Roll steak in flour mixture. Brown in hot oil. Add onion, pepper, water and ketchup. Cover and simmer until done, about 1 1/2 hours. Serves 6.
Place 4 slices of bread in buttered 6-cup shallow baking dish. Combine tuna, pepper, onion and salt in small bowl. Stir in 1/2 the shredded cheese. Spread over bread. Top with the remaining 4 slices of bread. Beat eggs in a medium size bowl. Stir in milk and oregano. Pour mixture over bread. Sprinkle with remaining cheese. Cover and refrigerate at least 1 hour or overnight.
Cut chicken wings into 3 pieces and throw tips away. Bring water, vermouth and soy sauce almost to a boil. Pour sauce over wings and bake at 275° for 3 hours in an uncovered oblong glass casserole dish. Baste and turn periodically. Turn oven up to 350° for last 30 minutes. Bake a total of 3 1/2 hours.
The ingredients for soup are as follows, keeping in mind that you must follow Jesus' instructions on how to measure as recorded by Luke 6:38: "Give to others, and God will give to you. Indeed, you will receive a full measure, a generous helping, poured into your hands, all you can hold. The measure you use for others is the one that God will use for you."
In a double boiler over pan over medium heat, brown the sugar until golden brown; do not burn. Once golden brown and liquid, remove from heat and coat pan all around. Let it sit for 5 minutes. Blend the rest of the ingredients in blender and pour into sugar coated pan. Set oven temperature at 375°. Place double boiler pan in oven. Bake for 30 minutes. Insert knife; if clean the flan is cooked. Cool. Then turn the flan over into a deep dish and refrigerate.
Combine cucumbers and onion in large bowl. Combine rest of ingredients in a saucepan. Bring to boil; boil 1 minute. Pour over cucumbers and onion. Cool. Cover and marinate in refrigerator at least 4 days, stirring twice each day. Makes 7 cups.
Mix the sugar, water and coffee and boil. Simmer for 1 hour. Cool. Stir in the brandy, vodka and vanilla. Bottle. May be used stat. Will keep, tightly corked, indefinitely.
Fry shrimp until done. Cook rice as instructed on box. Add Worcestershire and soy sauce. Add chestnuts and bamboo to rice. Mix shrimp and 1/2 cup of stir-fry sauce. Simmer for 5 minutes. Depending on amount of rice, makes 2 to 4 servings.
Mix all ingredients thoroughly. Refrigerate in covered dish for 3 days. Form into 5 loaves (2 1/4-inch in diameter). Place on rack of oven in pan. Bake 15 hours at 150°. Wipe with paper towel. Refrigerate or freeze.
Mix sugar, flour, salt, cinnamon and eggs with wire whip. Add pumpkin, milk, vanilla and water, using wire whip. Bake at 350° for 1 hour until filling is thick. Makes 3 (9-inch) pies.
Mix all ingredients and pour in a 9-inch square dish. Bake at 350° for 30 minutes. Top with grated Cheddar cheese and bake 10 more minutes.
Mix together well all ingredients. Pour into 2 greased and floured loaf pans. Bake at 325° for 90 minutes. Check often after 60 minutes.
Stir yeast and 1/2 cup lukewarm water together. Set aside. Heat sugar, Crisco and 1/2 cup water. Beat egg. Add yeast and sugar mixtures to egg. Stir in the flour and salt. Mix well. Cover and put in refrigerator overnight. Three hours before needed, remove from refrigerator and form into rolls. Place in a greased pan. Cover and let rise in a warm place. Bake at 425° for 30 minutes, until golden brown.
Mix ingredients. Pour into pastry and bake 45 minutes at 450° or until set.
Brown ground beef and onion in a large skillet, stirring to crumble meat. Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well. Bring to a boil; cover, reduce heat and simmer 10 to 15 minutes, stirring occasionally. Pour 1 1/2 cups red sauce into a 13 x 9 x 2-inch baking dish. Set aside. Wrap tortillas in aluminum foil and heat at 350° for 12 to 15 minutes or until softened. Combine 1 cup chopped onion and 1 cup sliced olives; stir well. Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls of onion olive mixture down center of tortilla. Top with 1/4 cup meat mixture. Roll tortilla tightly and place in prepared dish, seam side down. Repeat with remaining tortillas. Cover and bake at 350° for 15 minutes or until thoroughly heated. Uncover and sprinkle with cheese. Bake uncovered an additional 5 minutes or until cheese melts. Top enchiladas with sour cream and olives. Yield: 6 servings.
In large pot, boil chicken (in water); remove from broth. Debone chicken and return to broth. Add beans that have been soaked overnight. Add onion and spices. Cook 1 to 2 hours. Add chilies last half hour. Good served with sour cream and grated cheese. Also very good served with corn bread.
Mix brown sugar, egg and vanilla. Add remaining ingredients. Pour into a pie dish. Bake at 350° for 20 minutes.
Saute onion and celery until tender, then add cooked broccoli. Cook rice. Add Cheez Whiz to rice; stir, then add soup, milk, celery, onion and broccoli. Stir and bake at 350° for 30 minutes.
Cook and brown hamburger and onion. Cook macaroni and drain. Blend these together. Put in casserole dish. Grate cheese on top of casserole. Put in microwave for 10 minutes.
Combine well. Pour over London broil. Marinate at least 4 hours, turning occasionally.
Melt butter in saucepan over low heat; add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Spoon 1/4 cup sauce into 8 x 12-inch dish. Layer potatoes, onions and sauce; add cheese and ham. Repeat layers. Cover and bake at 350° for 55 to 60 minutes. Sprinkle remaining cheese and bake an additional 5 minutes.
Cook sugar, molasses and water until it forms a ball in cold water (or candy stage on thermometer). Add soda and stir well. Pour over popped corn.
Brown okra with a little oil, stirring often until a little brown and dry, at least 30 minutes. Be careful not to burn; add onion, bell pepper and celery. After it browns, add a little water, salt, pepper and tomatoes. Add raw shrimp; simmer a long while. Serve over rice.
Cream oleo and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda, then add to creamed mixture, alternating with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in greased and floured 8-inch pans (3) at 350° for 25 minutes or until done. When cool, frost with Cream Cheese Frosting.
Peel peaches; cut in halves and discard pits. Simmer honey, water and basil for 5 minutes. Add peaches. Cover and simmer for 15 minutes or until peaches are tender. Chill and serve as dessert or meat garnish.
Process first 7 ingredients in food processor. Cut phyllo lengthwise into 4 strips. Place on damp cloth and cover with wax paper to prevent sheets from drying out. Working with 1 or 2 strips at a time, brush with melted butter. Fold over about 1/4-inch from the bottom edge. Add a spoonful of filling just above fold and fold again to form a triangle. Continue folding as if you were folding an American flag. Place seam side down on baking sheets. When all triangles have been made, brush tops with melted butter. Bake at 400° for 20 to 30 minutes, until tops are browned. Freeze or refrigerate, if desired.
Steam broccoli and place in bottom of casserole dish. Place 2 slices of Swiss cheese on top. Mix soup, lemon juice and mayonnaise. Spread 1/2 of mixture over cheese. Place chicken in dish, topped with 2 slices of cheese and add remaining mayonnaise mixture on top of cheese. Top with lightly buttered bread crumbs. Bake at 375° for 45 minutes or until chicken is done.
Pour sugar into a clean and dry quart jar. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans. Making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
Prepare stuffing according to package directions. In 13 x 9-inch greased pan, arrange in layers stuffing, partially cooked vegetables, almonds and meat. Mix soups and milk. Pour all of soup mixture on these ingredients. Sprinkle cheese over top. Bake at 350° for 40 minutes. Last 10 to 15 minutes, add Ritz crackers, mixed with 1/2 stick butter. (May use soda crackers). Serves 8 to 10.
Season the veal with salt and pepper. Heat the butter in a large skillet and saute until the veal is lightly browned, about 3 minutes per side. Transfer meat to warm preheated oven (175°) while preparing the sauce.
Wrap each apple quarter in a crescent roll. Sprinkle cinnamon over crescent rolls. Mix margarine, sugar and orange juice in a saucepan; bring to a boil. Remove from heat and add vanilla. Pour over rolls. Bake at 350° for 30 minutes.
Spread cream cheese with knife on large cookie sheet. Pour and spread salsa over. Spread onion and green pepper evenly over salsa. Spread cheese, then Bac*Os over substance. Serve with corn chips.
Peel eggplant and cut in chunks. Boil 10 minutes in salted water. Drain. Saute sausage and onion until done. Add bread, celery, spices and bouillon. Mix in cooked eggplant and bake 30 minutes at 350°.
Puree artichoke hearts in food processor. Combine all ingredients. Spoon into a lightly greased 1-quart casserole dish. Cover. Microwave on High until hot and bubbly, about 4 to 5 minutes, stirring once.
Wash potatoes thoroughly; don't peel. Place potatoes in a small Dutch oven and cover with water. Bring to a boil. Reduce heat and cook for about 20 minutes or until tender. Drain well and cool slightly. Cut into 1/4-inch slices.
Put cheese in freezer for a while. Mix ingredients together and add enough salad dressing to moisten. Good on baked potatoes!
Saute celery, onion and green pepper. Cook frozen broccoli 5 minutes and drain. Place rice on the bottom of an oblong baking pan. Place sauteed items on top of rice, then place broccoli on top of sauteed items. Mix Cheez Whiz with cream of chicken soup. Heat and pour over the top. Bake 35 minutes at 350°.