HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute zucchini, onions and green pepper in margarine until tender. Stir in parsley as desired. Saute separately chopped beef and stir until browned evenly. Season with salt, pepper and thyme. Layer 1/2 of vegetable	mixture in low baking dish. Cover with thin layer of sliced tomatoes, then with 1/2 of meat mixture. Repeat layers until all is used, making last layer vegetables and tomatoes. Top with a mixture of 1/2 cup coarsely grated bread crumbs, 1/2 cup grated sharp cheese and 2 tablespoons melted butter or margarine. Bake 45 minutes at 350° or until browned.
Preheat oven to 350°. Cook spinach. Add nutmeg and set aside. Combine zucchini, water, margarine and salt. Steam in skillet 5 minutes. Set aside. Mix cheeses, layer spinach, zucchini mixture and cheeses. Bake 20 minutes. Makes 3 cups. One-half cup = 1 fat; 1 vegetable; calories 102; protein 8 gram; fat 6 gram.
Boil and debone chicken, reserving one cup of the stock. Cut chicken into bite size pieces. Combine mushroom soup, milk, butter and seasonings in saucepan and heat. Gradually add chicken broth and mix well.
Mix sour cream and taco seasoning. Refrigerate overnight. Place chopped veggies on top of dip and serve with taco chips.
Squeeze lemon juice into a separate bowl. Beat the yellow of eggs very well, then pour milk into this and mix very good. Pour lemon juice in real slow. Stir as you go. Pour into a graham cracker pie crust and refrigerate at least 2 hours or until firm.
Saute chopped celery and green onions in butter or margarine until tender. Drain mushrooms and chop. In a large casserole dish, mix celery, onions, rice, beef bouillon and mushrooms. Bake at 350° for 45 minutes or until tender.
Brown ground beef and onion; drain grease. Add tomato soup and simmer 10 minutes. Boil macaroni until tender. To ground beef, add Velveeta and drained mushrooms. Drain macaroni and add to ground beef mixture. Place in casserole dish and bake for 25 to 30 minutes at 350°.
Wash, peel, dice and devein shrimp, then refrigerate. Save shrimp shells and rinse in cold water. Combine shells, water and salt in kettle and simmer for 20 minutes.
Stuff the green peppers with the tuna mixture and place into a shallow baking dish. Pour in 1/2 cup tomato juice over the peppers. Bake at 350° for 35 minutes. Turkey can be used.
Slice apples lengthwise in the core sections 1/4-inch thick or more. For wreath, ends can be sliced in 1/2 in slices so ends will curl. Soak apples in 2 cups lemon juice and 1 tablespoon salt for 3 minutes. Place slices on cake rack in 150° oven, leaving door ajar, for 6 hours. Do not brown slices. When dry, slices will be leathery but pliable. To extend life, spray with acrylic spray.
Combine all ingredients except parsley or nuts. Form into a log shape. Wrap in plastic wrap. Refrigerate. Before serving, roll in chopped parsley or nuts. Serve with an assortment of crackers.
Scald milk; stir in sugar, salt and half the margarine. Cool to lukewarm. In mixing bowl, dissolve yeast in warm, not hot, water. Stir in lukewarm milk mixture. Add egg and flour. Beat until smooth. Spread dough evenly in greased 9 x 9 x 2-inch pan. Arrange apple slices on top. Sprinkle with spices. Dot with remaining margarine. Cover and let rise in warm place free from draft until doubled in size (about 40 minutes). Bake in 400° hot oven for 25 minutes. Drizzle with powdered sugar icing.
Combine chilies and cheese and put in bottom of oiled dish. Mix rest of ingredients in blender, pour over chilies, filling dish halfway. Bake in 350 degree oven for 1 hour.
Place sugar, syrup and water in same saucepan and cook to 248°. Remove from heat and let temperature drop to 220°, without stirring. Place egg whites in bowl and whip to soft peak. Add syrup at medium speed for about 2 1/2 minutes. Turn to high speed and whip 20 to 25 minutes or until it begins to dry. Drop from greased spoon onto a greased platter. (Candy thermometer a must and beating time important for best results.)
Mix first 4 ingredients. Boil 5 minutes. Strain. Mix in fruit juices. Just before serving, pour over a decorative ice ring mold (a bag of cranberries frozen into the ice is beautiful). Add ginger ale and rum. Serves 12.
Line 9-inch square pan with whole crackers, breaking some, if necessary, to cover.
Put apples in baked pie shell. Mix sugar and flour together. Add cream; mix well and pour over apples. Bake 1 1/2 hours at 350°, until brown. Drizzle 1 tablespoon butter over pie and sprinkle cinnamon on top. Simple and delicious.
Blend Ricotta cheese and cream cheese well. Blend in sugar. Beat in eggs, one at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well. Pour into a 10-inch buttered spring-form pan. Place in a cold oven and turn heat to 325°. Bake 1 hour. Do not open oven door. Turn off oven and leave until cool, at least 2 more hours. Top with cherry pie filling or whatever you prefer.
In a large mixer bowl, beat cream cheese, sugar and margarine until fluffy. Add half of the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt. Add remaining flour. Spread in greased and floured 13 x 9 x 2-inch baking pan. Spoon preserves in 8 to 10 dollops on top of batter. With a knife, swirl preserves into batter to form a marble effect. Bake in 350° oven for 30 to 35 minutes. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares. Serve warm.
Combine chips, peanut butter and unsweetened chocolate. Stir over low heat until melted. Spread 1/2 in 15 x 10-inch pan. Chill. Combine butter, pudding and milk. Cook and stir to melt butter. Stir in vanilla. Turn into large mixer bowl; beat in sugar until smooth. Spread over chilled layer. Sprinkle nuts on top. Spread remaining chocolate over all. Chill until firm. Makes 6 pounds.
In a 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper; stir in broccoli and 1/2 can of onions. Bake at 350° for 25 minutes or until hot. Top with remaining onions; bake 5 additional minutes.
Combine rice, sauerkraut, corned beef and 1/2 cup cheese. Blend mayonnaise, pickle relish, mustard, salt and pepper. Stir into rice mixture. Turn into a 2-quart casserole. Arrange tomato slices on top. Sprinkle with remaining cheese. Top with bread crumbs; bake at 350° for 30 minutes, or until hot and bubbly. Yields 6 servings.
Sear the roast in hot oil. Combine the cranberry sauce, tomato sauce, water and soup mix. Pour over the browned roast. Cover and bake at 350° for 3+ hours or until very tender. Remove and slice the meat; return to the pot. Arrange cooked noodles on a platter and put slices of beef over the top. Spoon the pan gravy all over. Garnish with fresh parsley and fresh orange slices cut thinly.
Cream shortening and sugar together, then add beaten egg. Slowly add flour, baking soda, almond extract and corn syrup. Mix until smooth. Make cookie size balls out of all the dough. Flatten each ball and place an almond in the center of each one. Bake at 375° on a greased cookie sheet for about 20 minutes. Makes about 4 dozen. Best if made ahead of time and frozen before use.
Cook sausage until brown, crumbling as it cooks. Drain well. Spread bread cubes in a buttered 12 x 8-inch casserole dish. Top with sausage and cheese. Combine eggs, milk and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes, or until set. Makes 6 to 8 servings.
Mix ingredients; roll into balls and fry. Add brown gravy or tomato sauce and simmer 1 hour. Serve with pasta or rice.
Mix together and cook about 10 minutes (time after a good rolling boil), stirring constantly. Remove from heat and beat until stiff enough to spread on cake.
Mix in large bowl the cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Grease and flour a 10-inch tube pan. Pour batter in pan and cook at 375° for 55 to 60 minutes.
Melt butter in Dutch oven. Brown meat and saute onions. Stir in sour cream stock, dill weed, salt, pepper and parsley. Cover and simmer 2 or 3 hours.
Mix flour, sugar and water or milk, making a thin batter. Melt in pie pan. Pour the batter over the butter. Pour the sweet fruit over the batter. Bake at about 275° to 300° until top is crusted (allow about 1 hour).
Place the chicken on a large piece of heavy-duty foil. Add the vegetables, seasonings, butter and water. Fold the foil closely around the chicken and seal. Cook on grill over hot coals, turning every 10 to 15 minutes, for 1 hour. Serve in foil. Serves 1.
Combine lemon cake mix and butter (make sure butter is not too soft). Add egg and mix well. Stir in Rice Krispies. Place 1-inch balls on ungreased cookie sheet 2 inches apart. Bake at 350° for 9 to 12 minutes.
Mix the ground beef and taco mix; moisten with water. Add chives and olives. Shred cheese. Spread the beans in bottom of casserole (oblong pan). Spread beef mixture over beans. Top with cheese. Bake at 400° for 25 minutes. Spread the sour cream over top. Cover with guacamole. Chop scallions or onions and sprinkle over. Edge with taco shells.
In a large flat sauce pan put olive oil. Add the cut up onion and green pepper, cook until soft. Add the cut up tomatoes. Add bay leaf, garlic powder, paprika, sweet basil and creole seasoning stir and let cook for about 10 minutes. Add the chopped up black olives, the cut up mushrooms and white wine. Stir in well to mix and then let it cook down for about 15 minutes. Add the Fish pieces and parmesan cheese, let the fish and cheese sit on top. Cook until the fish is done, about 10 - 15 minutes. Serve over a bed of cooked flat noodles. Serves 3 - 4 people.
In a large bowl, mix beans, peas, onion, green pepper and pimentos. In a separate bowl, mix sugar, vinegar, oil, water and salt, then pour over vegetable mixture. Serves 6 to 8.
Melt butter in heavy large skillet over medium-high heat. Add steaks and cook 6 minutes per side for medium. Add mustard and Worcestershire to skillet with steaks and stir to mix. Season with pepper. Add brandy and remove from heat. Ignite the sauce with a long match. When flames subside, return skillet to heat and remove the steaks, keeping them warm. Add cream to skillet and boil for 1 to 2 minutes or until slightly thickened. Pour sauce over steaks and serve. Yields 2 servings.
Mix well and chill overnight. Roll out to fit pan, prick with fork and bake 8 to 10 minutes in 400° oven. Fill with favorite filling.
Preheat oven to 350°. Melt butter in 13 x 9-inch pan. Sprinkle crumbs over butter, pressing it down. Sprinkle coconut next. Add a layer of chips and a layer of pecans. Drizzle milk evenly over top. Bake at 350° for 25 to 30 minutes. Let cool before cutting into bars.
Wash apples; put stick in each apple. Put peanut butter in saucepan; add enough honey to make it soupy. Heat until it bubbles. Dip each apple in until coated. Place on cookie sheet covered with waxed paper and refrigerate for a short time.
Mix King Sour with fruit. Add mini marshmallows and coconut. Stir well and chill.
Melt butter in 10 x 10 x 2-inch dish. Mix together flour, milk and 1/2 cup sugar. Pour over butter. Spread 3 cups fruit over mixture. Add remaining 1 cup of sugar over fruit. Pour water over sugar. (Can use juice from fruit.) Bake 1 hour at 350°.
Cook broccoli according to package directions, omitting the salt; drain thoroughly. Place broccoli in pan. Combine soup and cheese. Add milk, mayonnaise and egg, gradually, stirring until well blended. Pour over broccoli.
Mix sugar, molasses and vinegar. Stir until sugar is dissolved. Cook to hard ball stage. Take from heat and add soda and butter. Beat by hand until mixed. Pour in greased platter to cool. When cool, pull with buttered fingers. Make into rope shape. Break when cool.
Brown onion and butter. Mix with all other ingredients. Top with buttered bread crumbs. Bake for 40 to 50 minutes at 350°. Can also add leftover ham or chicken.
Cream butter and sugar. Add eggs, sour cream and vanilla. Sift flour with the salt, baking soda and cream of tartar. Add to first mixture and bake 10 minutes at 400°. Drop by teaspoon. Frost with sour cream icing.
Stir all together. Grease and flour pans. Pour into medium size vegetable cans. Fill half full. Bake at 350 degrees about 40 minutes. Test for doneness.
Melt chocolate with 2 tablespoons sugar and water in double boiler; cool. Beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar and beat until stiff peaks form.
Have deer meat in thin slices. Flour deer slices. Brown in 3 tablespoons oil. Set aside. Brown onion in same juice until transparent. Drain. Put meat and onion in a 13 x 9-inch pan. After you mix up the barbecue sauce, pour over meat and bake 1 hour at 350°.
Brown pork chops in skillet about 10 minutes or until browned. Mix potatoes (thawed), soup and sour cream and make a layer in a buttered casserole dish. Lay the pork chops on this and cover with more of the potato mixture. Pat onions on top. Bake at 350° for 1 to 1 1/2 hours. If potatoes get brown, then cover for the last 45 minutes. Sprinkle Cheddar cheese on top before serving.
Mix ground beef, rice and onion. Form into 1-inch round balls and place in a well-greased casserole dish. Mix the soup with the salsa and pour over the meatballs. Bake at 350° for 1 hour.
Combine all ingredients and shape into small balls. Place on greased cookie sheet. Press down. Bake at 375° for 10 minutes.
Mix room temperature creamed cheese and soup. Stir in asparagus. Pour into one pie shell. Cover with second pie shell. Seal edges. Bake at 350° for 30 minutes. Let sit 30 minutes before serving.
In bottom of 9 x 13-inch pan, place the ingredients in the order listed. Sprinkle tapioca over all and season to taste. Cover and place in 250° oven for 5 hours.
In greased 9 x 13-inch Pyrex dish, place apricot halves next to each other forming a bottom layer. Cover with brown sugar, generously. Then cover with crumbled Ritz crackers and dot generously with butter. Repeat process for second layer. Bake at 300° to 350° for one hour to one and a half hours. Should be nice and brown on top. Nice to serve as side dish for ham or pork roast.
Dissolve gelatin in hot water. Add cold water. Chill until partially set. Fold in remaining ingredients. Chill until firm.
Combine sugar and water; bring to boiling point and add remaining ingredients. Cook slowly, without stirring, until cranberry skins pop open and apple slices are clear (10 to 15 minutes). Cool sauce in cooking dish. Makes 1 quart sauce.
Place instant cocoa mix in a small bowl. Heat milk and butter in saucepan to scalding point. Add hot liquid to instant cocoa mix and stir briskly for 2 minutes. Serve hot or cold. Yield: 3/4 cup.
Heat oven to 425°. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon. Mix with peaches. Turn into pie dish. Dot with butter. Cover with top crust. Cut slits in crust. Sprinkle with sugar. Cover edges of crust with aluminum foil to prevent too much browning. Bake for 35 to 45 minutes. Makes a 9-inch pie.
Sift dry ingredients together three times or blend on low speed with a mixer. Cut or rub in shortening. Store in a tightly covered container. Makes 6 pounds 8 ounces.
Melt butter in saucepan. Add peanut butter. Add powdered sugar. Melt chips and paraffin in a double boiler. Press peanut butter mixture in a 9 x 13-inch pan. Pour chocolate over top of the peanut butter mixture. Let cool for at least 5 minutes. Cut into squares.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt, vanilla and butter flavor; beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into well-greased and floured tube pan. Bake 1 1/2 hours at 325°. This makes a large, very moist cake.
Mix Tang, milk, Cool Whip and sour cream. Pour into pie shells. Refrigerate for 2 hours. Makes 2 pies.
Cream first 3 ingredients. Blend in flour. Spread dough onto bottom and sides of 10-inch spring-form pan. Combine softened cream cheese with 1/4 cup sugar; mix well. Add egg and 1/2 teaspoon vanilla and mix. Pour into pastry-lined pan.
Brown meat, onion and green pepper. Drain. Add seasoning pack from noodles, Worcestershire sauce and tomatoes with juice. Add mushrooms, salt and pepper to taste and simmer for 15 to 20 minutes. Break noodles, add and cook until noodles are tender. Leave in skillet or pour into casserole. Top with cheese, cover with lid or foil, allowing cheese to melt (5 to 10 minutes).
Mix yellow cake mix, following directions on box; pour into a 9 x 13-inch pan. In the same bowl, mix jello with 7-Up. Stir, then gently pour over cake batter. Bake at 350° for 30 minutes. Take out of oven and let cool for 10 minutes. Refrigerate for 1 hour. Take out of refrigerator and put strawberries on top and cover with Cool Whip. Refrigerate until served.
Drain hamburger. Put in baking bowl. Add chili beans and stir. Top with frosted flakes and cheese. Bake at 350° for 30 minutes.
Place eggs and beets in a large glass jar. Heat beet juice, vinegar, sugar and spices to boiling. Cover and simmer 5 minutes. Pour over beets and eggs. Let set 1/2 hour, then put in refrigerator. Chill.
Combine butter, milk, sugar and coconut. Chill for 30 minutes. Form into balls and chill again. Melt chips and wax over hot water. Dip balls into chocolate, put on wax paper to cool.
Mix all ingredients together and cool in refrigerator for 1/2 hour. Serve.
Preheat oven to 350°. Sift together first 5 ingredients into an ungreased 9 x 9 x 2 pan. Add vinegar, vanilla, oil and water. Blend only with a fork; do not beat. Bake for 30 minutes. Frost with sour cream white frosting.
Roll dough out on pizza pan and bake as package directs. When cool, mix cream cheese and sugar together until creamy. Spread on dough as you would sauce on pizza. Top with fruit. In a saucepan over medium heat, mix together some orange juice, fruit juice and cornstarch; boil until thickened. Pour over fruit as a glaze. Serves 8 to 10.
Combine first 3 ingredients in a bowl; beat at medium speed of electric mixer until smooth. Stir in 1/2 cup of Swiss cheese, Parmesan cheese and next 3 ingredients. Spread cheese mixture evenly over toast slices; sprinkle evenly with remaining 1/2 cup Swiss cheese. Broil for 1 1/2 minutes or until Swiss cheese melts. Sprinkle with pepper. Yield: 16 servings.
In bottom of 9 x 13-inch pan, place one layer of crackers. Mix vanilla pudding with milk. Mix in Cool Whip. Spread half of mixture over crackers. Put another layer of crackers. Top with remaining pudding mixture. Add another layer of crackers; spread frosting over the top. Refrigerate 12 to 24 hours. You can use the chocolate Cool Whip instead of frosting if you desire.
Bake cake in 11 x 13-inch pan per package directions. While warm, punch holes in top (a couple of inches apart) with straw or wooden spoon handle. Spread milk on cake, then spread butterscotch topping on top. Refrigerate to cool. Spread with Cool Whip and sprinkle with broken Heath bars.
Beat cream cheese and milk. Add lemon juice and vanilla. Beat again. Add peanut butter; beat again. Fold in Cool Whip. Put into graham cracker crust. Freeze several hours. Before serving, drizzle syrup over pie.
Preheat oven to 350°. Grease and flour a Bundt pan. Mix dry ingredients in one bowl. In another bowl cream the butter and sugar; add dry ingredients alternately with milk and vanilla. Bake 1 hour and 20 minutes.
Cream the cheese and butter. Add other ingredients and mix well. Roll in balls and press flat with a fork dipped in water. Bake at 375° until brown. Sprinkle with paprika.
Mix first 10 ingredients and mix well. Shape into loaves and place in pans. Bake at 350° for 1 to 1 1/2 hours.
Combine sugar, margarine and evaporated milk in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Add 1/2 cup peanut butter. Stir well until smooth. Add crushed saltines and vanilla. Mix well and drop from teaspoon onto wax paper and let cool.
Brown hamburger. Add tomatoes, beans and mushroom soup. Put layer of meat mixture in greased casserole, layer of Fritos and layer of cheese. Make 2 layers, ending with cheese on top. Bake in 350° oven for 10 to 15 minutes.
Put corn meal in a mixing bowl. Scald half of it with the boiling water. Add salt and milk. If more milk is needed to make a smooth running batter, add a little at a time. Add eggs and sugar; beat well. Melt the butter in an 8 x 8-inch baking dish (may be heated in the oven); circulate the butter over the dish well. Pour melted butter into the batter and mix well. Pour batter into baking dish. Bake at 450° for about 35 minutes or until golden brown. Serve with more butter!
Mix all ingredients well, beating about 3 to 5 minutes. Bake in 3 (9-inch) pans for 15 to 20 minutes or in an oblong dish around 30 minutes at 350°. Cool before topping.
Mix together. Bake at 350° for 30 minutes in an 8 x 8-inch pan.
Preheat oven to 300°. In a medium bowl, combine flour, soda, salt and oats. Mix well with a wire whisk and set aside.
Marinate beef overnight in dressing. Bake in an open pan at 500° for about 30 minutes, or until internal temperature reaches 130° to 135°. Cool. Slice thinly. Serve on small, homemade rolls with a dish of sweet-sour mustard on the side.
Mix graham cracker crumbs, butter and 1/4 cup sugar. Spread and press in 9 x 13 pan. Cream together: cream cheese and 1/2 c. white sugar. Mix in egg yolks and vanilla. Beat egg whites and fold in. Spread on crust. Bake at 375° for 15 minutes.
Preheat oven to 400°. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack 1 1/2 hours or until tender. Meanwhile in a medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco and salt. Toss with fork, to break up tuna and to blend well. Remove 1-inch slice from top of each potato. Scoop out inside of potatoes leaving a shell. Add potatoes to tuna mixture, tossing to mix well. Spoon lightly into potato shells. Mound high top of each with 1/2 slice cheese. Place in shallow baking pan. Bake 15 minutes or until filling is hot and cheese is melted. Makes 8 servings.
Brown chicken	slowly	in oil. Remove chicken. Add onion, cut in 1/4-inch slices and celery. Cook until tender. Add catsup, water, sauce, sugar, vinegar and mustard. Season and simmer for 10 minutes; skim off excess fat. Place chicken in an 11	x 7 x 1 1/2-inch baking dish. Pour sauce over. Bake, uncovered, in slow oven at 325° for 1 1/4 hours or until done, basting occasionally.
Preheat oven to 350°. Cream shortening and sugars. Add eggs and vanilla. Sift flour, salt, soda and baking powder together and add to creamed mixture. Add oatmeal and rice cereal. Mix well. Form balls and place on lightly greased cookie sheet. Bake at 350° for 10 minutes. Remove to cooling rack. Store in airtight container.
Melt almond bark using package directions. Dip pretzels into almond bark. Place on wax paper. Let stand until firm.
Beat cream cheese and sugar until smooth. Thoroughly fold in whipped cream and turn into pie shell. Chill 2 hours. Arrange fruit in rings as desired (example: oranges on the outside ring, then cherries, then pineapple chunks in the middle).
Saute ham, mushrooms, onion and garlic. Add flour, milk and chicken stock. Cook about 15 minutes. Add cooked potatoes, rice, cheese spread and pepper. Cook until bubbly.
Combine in a bowl the dry ingredients (corn meal, flour, sugar, baking powder and salt). Combine egg yolks with vanilla, half and half and margarine or butter; add to dry ingredients. Stir until moistened. Beat egg whites until stiff, but not dry. Fold into mixture. Pour into well-greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Blend juice and milk together. Cut or break softened cream cheese. Blend milk little by little by hand or mixer into cheese. Pour into crust. Top with fresh fruit, canned pie fillings or sprinkles. for firmer filling take out 1 tablespoon of milk before adding.
Brown together meat and onion. Add remaining ingredients; simmer about 20 minutes. Layer Doritos, meat mixture and grated cheese (about 1/2 to 3/4 lb.). Bake at 350° for 25 minutes.
Mix corn bread and biscuits. Melt margarine; pour over bread. Add mushroom and chicken soups. Start with bread mixture and alternate layers of chicken, cut up. Put bread mixture on top. Cook 1 1/4 hours or until done at 350°.