HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute zucchini and onion in margarine until tender. Stir in seasonings. Blend eggs and cheese. Stir into vegetable mixture. Spread rolls or pie crust in a 12 x 8-inch baking dish or 9-inch pie pan. Spread mustard over crust. Pour in vegetable mixture. Bake at 375° for 18 to 20 minutes or until knife comes out clean. Cool 10 minutes. Serve.
Beat sugar, pumpkin, oil and vanilla. Add dry ingredients. Stir until smooth. Blend in walnuts. Drop by teaspoons on cookie sheet. Bake at 350° for 12 to 15 minutes.
Blend oatmeal until fine powder; cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into balls. Place on greased pan 2 inches apart. Bake 6 to 8 minutes at 375°. Do not overbake.
Heat oven to 350°. In medium bowl, combine flour and sugar; cut in margarine until crumbly. Stir in 1/2 cup chips; press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in same bowl, combine sweetened condensed milk, egg and vanilla; stir in remaining 1 1/2 cups chips and nuts. Spread evenly over prepared crust. Bake 20 to 25 minutes or until light golden brown. Cool completely. Cut into bars. Store covered at room temperature.
Stir together flour and salt. Add milk gradually. Add eggs and shortening. Beat with a whisk for 5 minutes. Pour into hot greased popover pans or earthenware cups and bake at 400° for 30 minutes. Lower heat to 325° and bake 15 minutes longer. Serve at once. (I use large cupcake pans.)
Take a package of 6 to 12 hot dogs. (Any brand will work equally well.) Remove from cellophane wrapper, place in quart pan of water. Bring to full boil; lower temperature and cover. Cook for 3 to 4 minutes. Remove from burner. Place hot dog on frankfurter roll and serve with relish of choice. Makes 6 to 12 portions.
Mix milk, sugar, salt, and yolks with a whisk in a large pot. Bring to a boil stirring constantly. Let boil for 1 minute. Don't forget to stir. Add cornstarch and stir until slightly thickened. It will not thicken like instant pudding until it cools. You may have to add a little more cornstarch. Add the vanilla. Layer pudding, bananas, and wafers in a large rectangular dish. Cover and put in the refrigerator overnight.
Wash lentils thoroughly. Put into pan with chopped carrots, onion, celery and garlic. Cover with water. Simmer 1 1/2 hours. Add browned sausage, tomatoes, parsley, vinegar, salt and pepper to taste. Simmer 30 minutes. Pass the Parmesan cheese.
Use long cookie sheet with sides. Line with foil. Place crackers on sheet; cover all spaces. Bring to a boil the butter and sugar for 3 minutes, while stirring. Pour over crackers. Spread over each. Bake at 350° for 10 minutes. Remove from oven. Pour chips over and spread while hot. Place in refrigerator for 15 minutes to set and cool. Perforate squares; return to refrigerator to cool.
In a 6-quart saucepot, brown roast in oil. Spoon off fat. Stir in mushroom soup, onion soup and 1 cup water. Reduce heat to low, cover and cook 2 hours. Add vegetables and cover; cook 45 minutes more until roast and vegetables are tender. Remove roast and vegetables. Stir flour and remaining 1/4 cup water into juices; bring to a boil and let thicken, stirring constantly. Pour over roast and serve.
In a large saucepan, boil water; add salt, potatoes, carrots, celery and onions. Cook 20 minutes or until potatoes and celery are tender; add clams and milk. Bring to a boil. Reduce heat and simmer five minutes. Makes 4 to 6 servings.
Drain cherries, reserving juice; add food coloring to juice. Combine 1/2 cup flour and 1 cup sugar in saucepan. Add cherry liquid and cook, stirring constantly, until mixture comes to a boil. Add lemon juice and almond extract. Cool. Sift together 1 1/2 cups flour, salt and soda. Add brown sugar and oatmeal. Cut in margarine until mixture resembles coarse corn meal. Press 1/2 oatmeal mixture into ungreased 9-inch square pan. Spread with cherry mixture; top with remaining crumbs. Bake in moderate oven 30 minutes. Serve while still warm.
Beat cream cheese in electric mixer until light and fluffy. Blend in remaining ingredients. Chill thoroughly. Serve with an assortment of crackers, bread sticks or chips. Combination of shrimp or other seafoods may be substituted for crab meat.
Bring water, salt and sugar to a boil; cool. Put steak slices in quart jars, fill with boiled juice. Cold pack 3 hours. Makes enough for 14 quarts.
Day before serving: Remove hens from freezer. Place on large deep platter in refrigerator to thaw. Early on the day to be served: Remove giblets from hens, then wash and dry them. Sprinkle with salt and pepper, tie legs together with string. Rub hens with soft butter, sprinkle with paprika; refrigerate. Cook hens, uncovered, at 425° until well browned (about 1 hour), basting with melted butter. Serve on Rice Mingle. (Recipe for Rice Mingle can be found in the Vegetable Section.)
Brown and drain hamburger meat. Pour meat into a crock-pot. Add taco sauce and Cheddar cheese soup; mix well. Gradually add Velveeta while stirring. Cook on low until cheese is completely melted. Serve with your favorite chips.
Grease spring-form pan with butter. Place tinfoil on cookie sheet under pan in case of dripping. Sprinkle 2 tablespoons crumbs on sides and bottom of pan. Beat 6 egg whites with 1/2 cup sugar until light and fluffy. Whip the cream in large bowl. Fold in egg yolks then egg whites, then juice and rind. Place 1/2 lemon mix in pan and cover with remaining crumbs. Add rest of lemon mixture. Freeze, covered. Allow 5 to 10 minutes to thaw.
Place turkey necks and giblets in a 4-quart saucepan. Add 2 quarts water. Cook over low heat. Add parsley, celery, carrots, onion and salt. Cover; simmer 3 hours. Remove celery, carrots, neck and giblets. Save meat from neck. Discard celery, carrots and giblets. Return meat to pan. Stir in butter, rice and mushrooms. Simmer until rice is absorbed.
Mix all except butter. Put in 9x13-inch pan. Pat butter on top. Cover with foil. Bake 1-1/2 hours at 350 degrees.
Pressing the packet plus 1/3 cup sugar, 1/3 cup oil and 1/4 cup apple cider vinegar. Toss before serving. Add noodles last.
Brown chicken in butter. Add mushrooms, soup, garlic, thyme and rosemary. Cover and saute for 30 to 45 minutes until tender. Garnish with slivered almonds.
Grease or spray a square Pyrex or Corning Ware dish. Heat in a saucepan the butter until melted. Stir in sugar; set aside.
Toss all ingredients together. Spoon individual portions onto salad greens. Serves 6. Each serving contains approximately 220 calories.
Boil potatoes until they are still slightly firm but not too firm. Cool potatoes, peel and cut into chunks as big as you desire. Add all the remaining ingredients and toss with potatoes. Chill and serve. Yield: 4 servings (1/2 cup each).
Drain crab and slice fine. Blend softened cream cheese with lemon juice, mustard, Worcestershire, parsley and onion. Mix until smooth. Add drained pimiento and crab. Mix well and chill. Shape into bite-size balls and roll in toasted sesame seed. Chill. Serve on cocktail picks for appetizers.
Whip 1/2 pint whipping cream, add powdered sugar, softened vanilla ice cream, pecans and chocolate chips. Put 1-inch of mixture into the bottom of an angel food cake pan. Alternate next with 3 types of sherbets, pushing them down to pack. Finish with the remaining vanilla mix. Freeze overnight.
Mix first 4 ingredients well. Pat out 3-ounce cakes. Dredge in flour. Fry in small amount of oil. Brown on both sides, turning only once. Drain on paper towel and serve at once.
Place meat in a roasting pan. Sprinkle dry onion soup over the roast. Spread cream of mushroom soup and water over top. Cover the pan and bake at 325° for 3 hours.
Combine flour, nuts, butter and salt. Press into greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes or until lightly browned.
Mix together pumpkin, sugar and spices, eggs and milk. Pour into 13-inch by 9-inch baking pan. Sprinkle dry cake mix evenly over batter. Drizzle melted margarine over the cake mix. Bake at 325° for 1 1/2 hours. Serve with whipped cream. Serves 20.
Fry onion in olive oil in large pot. When onion is soft, add hot beef broth and lentils. Simmer approximately 1/2 hour or until lentils are soft. Strain soup through a mill and season with salt and pepper to taste. Add a pinch of cumin and a squeeze of lime and heat for a couple of minutes. If consistency is too thick, add more water. Serve with wedges of lime (the more lime the better) and buttered croutons.
In large bowl mix 1/2 cup of the mushroom soup, beef, onion soup mix, bread crumbs and egg. In 12 x 8-inch baking dish firmly shape meat mixture into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings, reserve. In saucepan over medium heat, heat remaining soup, water and reserved drippings to boiling, stirring occasionally. Thin sauce with additional water, if needed. Spoon over meat loaf.
Whisk all ingredients together. Add to 2 heads of romaine lettuce. Must be dry. Add additional cheese to taste.
Wash beans. Place in a large saucepan. Add water. Boil 2 minutes, then remove from heat and let soak 1 hour. Boil soaked beans gently in sauce water for 45 minutes or until beans begin to soften. Drain beans, saving sauce water. Mix next 5 ingredients and catsup and add to beans in a baking dish. Add enough sauce water to cover beans. Cook, covered, in a 250° oven for 5 hours. Crumble fried crisp bacon and add to beans; cook another 1 hour, uncovered.
Cook, peel and slice potatoes. Cut pineapple into cubes and arrange in alternate layers with potato. Melt butter. Add brown sugar and flour; blend. Add juice and cook. Stir until it is thickened. Pour over ingredients in baking dish. Bake in moderate oven at 350° about 20 minutes. Serves 2. Recipe can be doubled.
Fry bacon in skillet until crisp. Drain fat, but reserve 2 tablespoons to saute onion until soft.
Place blueberries in 10 x 6 x 2-inch baking dish. Sprinkle with lemon juice. Combine flour, sugar and egg; stir until mixture resembles coarse meal. Spread over berries. Drizzle butter over topping. Bake at 350° for 30 minutes.
Mix vinegar, water, sugar and salt and let come to a boil. Add beets; bring back to a boil. Simmer approximately 12 to 15 minutes. Makes 1 quart. Store in refrigerator.
Mix all ingredients. Bake for 20 to 25 minutes in 400° oven in a 9 x 13-inch dish.
Cook first 5 ingredients in a heavy saucepan over medium heat until chips and marshmallows melt. Cook and stir to a full all over boil and continue to boil 4 or 5 minutes. Remove from heat and gradually stir in remaining ingredients. Press mixture into a 9-inch buttered dish. Chill 1 hour or until set. Cut into 24 brownies.
Combine all of the ingredients well. Drop by tablespoonful onto hot greased grill or frying pan and cook until golden brown. Turn over and brown. Serves six.
In medium bowl, combine egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire, seasoning and dry mustard. Dispose of any shells in crabmeat. Gently mix in crabmeat and form into cakes. Coat crab cakes in remaining bread crumbs and refrigerate for at least 1 hour. In large skillet, heat 1 tablespoon margarine and 1 tablespoon oil. Pan-fry for 3 to 4 minutes on each side or until golden brown.
Mix dry ingredients, lard and finally hot water. Divide into 16 to 18 balls. Roll out and cook on ungreased flat griddle, turning when browned. Patches appear on bottom side. Brown second side and remove. Store in Ziploc in refrigerator.
Measure butter, milk and brown sugar into a heavy saucepan. Heat over low heat just enough for butter and sugar to melt. Add salt and extract. Mix well. Add enough confectioners sugar to make right consistency to spread on layers (sometimes it takes a little more).
In large mixing bowl, cream shortening and sugar together. Add eggs, one at a time, beating well after each addition. Beat in cocoa and red food coloring. Sift together flour and salt. Add alternately with buttermilk to creamed mixture. Sprinkle soda over batter; pour vinegar and vanilla over batter and stir until well blended.
Grease and flour sheet pan. Sift together flour, sugar, salt and baking soda. Bring to boil and add margarine, oil, cocoa and water. Pour over sugar, flour, soda and salt while hot. Mix together and add eggs, milk and vanilla. Pour into sheet cake pan and bake. Bake at 350° for 20 to 30 minutes.
Combine first 5 ingredients in a mixing bowl. Add remaining ingredients. Stir well. Let batter stand 5 minutes. Carefully drop batter by level tablespoon into deep hot oil (370°). Cook only a few at a time, turning once. Drain on paper towels. Yields about 2 dozen.
In a saucepan, combine sugar, milk, butter and cocoa on low heat. Let come to a boil; add dash of salt while cooking. Boil for 1 minute. Remove from heat. Mix in well the peanut butter and oatmeal. Drop by spoonfuls on wax paper and let set.
Break eggs in bowl. Put "big-big" handful of Crisco shortening into bowl. Add sugar, flavoring of you choice and enough self-rising flour to make a stiff dough. In palm of your hand, form marble size dough. Shape round. Place on greased cookie sheet and bake at 325° for about 10 minutes. Cookies burn easily. Remove from oven when tops are light brown. Keeps crisp for weeks when stored in airtight container.
Rub one side of mess kit with butter. Combine brown sugar and cinnamon. Press into mess kit half that has butter on it. Top with refrigerator biscuits. Close mess kit and place in coals. Turn occasionally and check regularly to make sure it doesn't burn.
Mix Miracle Whip and seasonings. Stir in potatoes and onion; divide among 6 (12 inches each) heavy-duty foils. Seal. Grill over medium heat, covered, 25 to 30 minutes, until tender.
Sift the flour, baking powder, 1 cup sugar and salt together. Add milk. Put oleo in bottom of a 9 x 9 x 2-inch baking dish. Melt oleo in stove. Pour batter over melted oleo; do not stir. Add the fresh fruit, thickened with corn syrup, on top of batter. Sprinkle 1/2 cup sugar on top of fruit; do not stir. Bake for 30 minutes at 350°, or until brown. Serve warm.
Heat soup. Add water and dissolve gelatin. Pour in blender. Add cream cheese and mayonnaise. Blend. Chop remaining ingredients in a bowl and combine with soup mixture. Pour in oiled square dish.
Cook cow tongue until fork goes in tongue easily. Cook with salt and onion. Cook and skin tongue. Cut in slices.
Mix all of these ingredients and place in a glass or stainless bowl (don't use aluminum). Cover with towel. Allow to stand in warm place for a few days or until it has begun to ferment and has wonderful smell. Cover and store in fridge; use as starter.
Combine into unbaked pie shell. Bake at 350° until custard is done (about 1 hour).
Mix first 7 ingredients together, uncooked, in a 2 1/2-quart casserole. Dot with 1/2 cup butter. Bake 1 hour at 350°. Remove from oven and garnish with onion rings. Return to oven for an additional 5 minutes. Serves 6.
Combine butter, onions and garlic in a 2-quart casserole dish; microwave on High for 3 to 3 1/2 minutes or until onions are tender. Add shrimp, lemon juice, salt and pepper, arranging the shrimp around outside of dish. Cover with plastic wrap and microwave on High for 5 to 7 1/2 minutes, stirring twice and rearranging shrimp around outside of dish. Stir in dill weed and parsley. Serve over rice.
Saute meat and drain. Mix all the ingredients with meat in a casserole dish. Cook covered for 1 hour. Take off cover the last 15 minutes and let brown a little.
Cook carrots until tender; drain. Place in 1-quart baking dish. Preheat oven to 300°. Combine horseradish and mayonnaise. (Taste, if horseradish is too strong, add more mayonnaise.) Add onion and seasonings, mixing well. Stir into carrots. Saute bread crumbs in butter to coat. Place on top of carrots. Bake 15 minutes.
Brown sausage and drain. Cover cookie sheet with rolls and spread sausage onto rolls. Then make one large jelly-like roll and slice up into individual rounds. Place these flat on another cookie sheet. Bake at 350° for 10 minutes until warm and lightly browned.
Combine first 7 ingredients in large mixer bowl. Beat 2 minutes at medium speed. Pour into greased 9-inch deep dish or 10-inch pie pan. Place peaches over batter.
Brown hamburger and onion and drain. Add chili and mushroom soup. Layer with chips and top with cheese. Bake 25 minutes at 350°.
In an electric mixer, whip up all the ingredients. Put in a 2 1/2-quart dish and bake at 350° for 20 minutes.
Mix oatmeal and boiling water. Let cool. Set aside. Cream brown sugar and white sugar with shortening. Add eggs. Add oatmeal. Then add flour, salt, cinnamon and baking soda. Bake in a 10 x 14-inch pan at 350° for 25 minutes.
Melt shortening; add beef, onion and pepper. Brown slightly. Cook macaroni according to directions on package. Add macaroni, tomatoes, catsup, salt and pepper to browned mixture. Mix and pour into a casserole. To with cheese slices. Cover and bake at 350° for 30 minutes.
Melt butter in an 8 x 8-inch pan. Sprinkle graham cracker crumbs over butter. Spread all the following ingredients over butter and cracker crumbs. Making layers, start with coconut, chocolate chips, butterscotch chips and then Eagle Brand milk. Spread nuts on top. Bake for 30 minutes at 350° or until golden brown. Cool and cut into small squares. Makes 2 dozen or 1 pound.
Brown ground beef and onions; drain. Add chili and cook until thoroughly heated. Crush chips and make a layer in the bottom of a Pyrex dish. Top with meat and chili mixture. Cover with shredded cheese. Top with lettuce, tomatoes and green onions. Cover with foil for 15 minutes to allow cheese to melt. Serve with taco sauce.
Combine cream cheese, pineapple that has been drained and rice. Add pepper, onion, rice and seasoned salt. Mix well and chill. With wet hands form into a ball. Roll in chopped pecans. Serve with celery and carrot sticks or party crackers.
Mix together and pour into 9 x 13-inch pan. Bake 45 minutes at 350°. Serves 10 to 15.
Combine milk and sherbet, beating with rotary mixer or electric mixer until frothy. Add ginger ale. Serve cold. Serves 20.
Cream margarine and sugar. Add eggs and beat until fluffy. Stir together dry ingredients and add alternately with milk. If dough is sticky, add flour to handle. Roll 1/4 thick on well floured board. Cut out with cookie cutters. Place on ungreased baking sheets. Bake in moderate oven at 350° to 375° for 8 minutes.
Combine fruits, marshmallows and coconut. Stir in sour cream and salt. Chill overnight.
Mix first 4 ingredients with enough mayonnaise to make a smooth mixture. Do not overmix. Add salt and pepper to taste. Best if refrigerated overnight to let flavors mingle.
Mix all ingredients well. Chill so flavors can blend. Serve at room temperature as a spread for crackers.
Prepare chicken breasts in a pan of oil or use an inside grill. When chicken breasts are done, take them off and dice them. Place them in bottom of glass casserole dish. Crush Ritz crackers. In a shallow baking pan, place butter to melt. Mix butter with Ritz crackers and sprinkle poppy seeds in. Bake in oven until lightly toasted. Take out and set aside.
Mix in the order given, beating well until each ingredients is added. Use a well-greased pan. (I use Baker's Joy.) Bake at 350° until done, approximately 25 minutes.
Combine mayonnaise and seasonings. Brush fish with this mixture; coat with crumbs. Place in greased 13 x 9-inch baking dish. Bake in 350° oven for 30 minutes or until fish flakes easily. Serves 3 or 4.
Mix ingredients. Fold in cheese. Refrigerate. If a creamier dressing is desired, whip in cheese with a mixer.
Combine flour, meal, baking powder and salt. Add egg, oil and milk; beat well. Grease 8 or 9-inch pan with bacon drippings. Grease pan well. Heat pan in 450° oven until hot. Pour batter in and bake 20 to 25 minutes. Serves 6 to 8.
Cover chicken with water. Add onion, salt and pepper.	Boil until tender (about 45 minutes). Bone chicken and place pieces in bottom of buttered casserole dish.	Place eggs on top of chicken. Mix soup and broth pour over chicken and eggs. Place rolls in a thin layer on top.	Bake at 350 degrees for about 30 minutes, or until rolls are brown. Serves 8.
Heat oil in large skillet. Dust chicken with flour. Dip in egg mixture (eggs, Romano cheese and Italian parsley) and saut in hot oil until light brown. Turn and cook other side. Remove to platter.
Cook bacon until crisp. Drain and crumble. Cook ground beef and onions until lightly browned. Place bacon and beef mixture in a large casserole dish or crock-pot. Add pork and beans, kidney beans and lima beans. Combine remaining ingredients in a bowl. Stir into bean mixture. Bake in regular oven at 350° for 30 minutes. Microwave 10 minutes on High. Or cook in crock-pot 6 to 8 hours on low.
Steam broccoli for 5 to 7 minutes and place in a 2-quart buttered baking dish. Melt in microwave cheese, margarine and milk. Stir until creamy; pour over broccoli. Sprinkle crumbled crackers on top and bake for 10 to 12 minutes at 350°. (Do not overcook.)
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring until meats lose pink color. Stir in seasonings and water. Cover; simmer 20 minutes. Uncover and simmer 10 more minutes. Remove from heat. Stir in mashed potatoes. Cool. Prepare pie crust. Line 2 plates with bottom crusts. Spoon half of meat into each pie shell. Roll out top crusts; place over meat. Brush top with beaten egg. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer.
Heat cranberry juice and apple juice in 3-quart saucepan, to boiling over high heat. Remove from heat and add tea bags. Cover and brew 5 minutes. Remove tea bags and ladle cider into mugs. Place cinnamon stick in each mug. Serves 8.
Brown ground beef in saucepan, drain off fat. Add oregano, garlic and half of the tomato sauce. Simmer for 5 minutes. Mix flour and water to form paste. Put half of dough in an 8 x 8-inch greased pan. Spread to edges. Pour tomato sauce over it. Add 4 slices of cheese, hamburger mixture, 4 slices of cheese, the rest of the dough and sprinkle with Parmesan cheese. Cook at 375° for 35 minutes or until brown. Serves 4.
Make enough basting mixture to keep the meat moist while cooking. Alternative meats include a 12 to 14-pound shoulder or loin back ribs, cut in half. Ask your butcher for recommendations. Sprinkle the dry barbecue seasoning on the meat 24 hours before cooking. Steam the meat in a pan for 45 minutes. Do not put the meat directly in the water. Raise it above the waterline with a grill or some other device. After the steaming process is complete, put all of the meat in a Webber Closed Cooker and let it cook for 12 to 14 hours. Baste with vinegar-water periodically to keep it moist.
Mix all ingredients. Bake for 20 minutes at 350° in an 8 x 8-inch pan.
Brown hamburger, onion and garlic; drain. Stir in chilies, chili powder, cumin, oregano and 1/2 cup salsa; set aside.
Thaw 1 loaf of frozen bread dough. Spread on greased cookie sheet like pizza. Mix the rest of the ingredients together. Spread on dough like butter. Cover with sliced pepperoni and Provolone cheese. Roll like a jelly roll. Place seam side down and close ends. Brush with egg white. Bake at 350° for 30 to 40 minutes. Serve hot.
Cream sugar and oil. Add egg and beat well. Add applesauce and beat. Add vanilla. Stir in sifted dry ingredients. Bake in 2 small or 1 large greased loaf pan at 325° about 1 hour. Do not overcook.
Mix all ingredients together. Preheat oven to 350°. Bake in greased and floured muffin tins for 10 to 12 minutes. Mixture may be kept in refrigerator for many days and use small amounts for breakfast each day.
Mix in order given. Bake at 350°. In 15 minutes, reduce to 300° and bake for 45 to 50 minutes in greased and flour 9 x 13-inch pan. Do not blend apples before adding to cake.
Pierce potatoes or make 2 slits crosswise. Rub with olive oil and bake for 30 to 45 minutes in a 350° oven. Remove and wrap in foil. Bake for 10 to 15 minutes. (The secret is in the olive oil.)