HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Trim ends of zucchini. Cook, covered, in boiling salted water 5 to 8 minutes; drain. Cut in half lengthwise. Scoop out centers; chop. Cook onion in margarine until tender. Combine with chopped zucchini, tomato, seasonings, cheese and bacon; fill zucchini. Arrange in 13 x 9-inch baking pan. Bake at 350° for 30 minutes. Makes 6 servings.
Heat oven to 350°. Grease and flour a 10-inch tube pan. In a small bowl, combine sugar and cinnamon; set aside. In a large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at high speed. Pour 1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake at 350° for 35 to 45 minutes or until toothpick comes out clean. Cool upright in pan 25 minutes. Turn onto serving plate and cool completely. Dust with powdered sugar.
Simply alternate layers of sliced potato and onion; season each layer. Top with butter, dill and parsley. Pour milk over top. Bake 45 minutes in oven or 20 minutes in microwave. May be served with sour cream and extra dill.
Preheat oven to 350°. Toast almonds 5 to 10 minutes. Remove from oven. Toss all ingredients in a large bowl. Keep chilled.
Place 1/2 crumbs in an 8-inch pan. Melt the butter and mix with the powdered sugar, Cool Whip, condensed milk and 6 ounces juice. Pour mixture over crumbs and top with remaining crumbs. Chill.
Put half the crushed cookies in the bottom of a 9 x 13-inch cake pan. Cream together cream cheese, butter and powdered sugar. Add milk, pudding, vanilla and Cool Whip. Blend well. Pour mixture over crushed cookies and top with other half. Freeze or refrigerate until firm. Serves 8 to 12.
Preheat oven to 350°. Cut ribs into small pieces. In large frypan, brown ribs. Drain fat. Salt and pepper to taste.
Wash and core apples. Place in an 8 x 8-inch baking dish or individual custard cups. Fill center of each apple with 1 tablespoon sugar, 1 teaspoon butter and a few seedless raisins, if desired. Sprinkle with cinnamon. Cook 5 minutes on High, uncovered. Let stand several minutes.
Cut orange slices in small bits; mix with 1/4 cup of the flour. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Stir in dry ingredients. Add oats, coconut and candy mix. Bake in a 375° oven until delicately browned.
Grease square baking dish. Cook ground beef and onion until beef is browned; drain. Stir in seasoning mix and pour in dish. Beat Bisquick, milk and eggs until smooth, about 1 minute. Pour into dish. Bake 25 minutes at 400°. Sprinkle with cheese. Bake until cheese is melted (2 minutes). Cool 5 minutes. Garnish with lettuce and tomato.
In a medium saucepan, cook carrots, covered, in boiling water for 5 minutes. Add broccoli. Cover and cook about 10 minutes more or until tender. Remove from heat. Drain.
Measure into a bowl the warm water. Add and stir yeast. Stir in sugar, salt, shortening and egg. Mix in flour. Place, greased side up, in a greased bowl. Cover with damp cloth and place in refrigerator overnight.
Brown meat with onion. Mix in other ingredients except noodles. Top with chow mein noodles. Bake at 325° for 1 1/2 hours.
Melt morsels and shortening over hot (not boiling) water. Stir until melted and smooth. Remove from heat. Pour half of the chocolate into an 8-inch greased, foil lined square pan. Spread evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate to low heat. Melt caramels and margarine with water over low heat, stirring until smooth. Stir in nuts. Pour into the chocolate lined pan. Spread evenly. Refrigerate about 15 minutes. Top with remaining chocolate mixture. Spread evenly to caramel filling. Return to refrigerator and chill until firm (about 1 hour). Cut into pieces and refrigerate until ready to serve.
Combine lime jello and hot water. Dissolve marshmallows, then add cold water and chill. Add apples, pineapple and nuts.
In large mixing bowl, mix pumpkin, Eagle Brand milk, eggs, sugar, cinnamon, nutmeg and ginger. Mix all ingredients good. Pour into pie shells and cook in preheated oven at 350° for about 35 to 40 minutes. Take out and let cool before serving.
Melt butter. Add flour and seasonings. When blended, pour in milk and cook until a creamy sauce forms. Stir constantly. Add ham and pour over noodles. Place in a shallow, buttered baking dish. Sprinkle with cheese and bake 20 minutes in a moderate oven (about 350°).
Cut meat in 3/4-inch wide strips with grain. Dissolve salt in warm water and then add remaining ingredients. Soak meat in mixture about 2 hours, turning strips of meat frequently so that each piece is drenched with mixture. Place strips of meat on paper towels for a few minutes. Then place strips of meat on oven rack. Turn heat on to 120° to 130° and cook at this temperature for 8 to 9 hours with oven door slightly cracked open. After cooking, turn off heat, open oven door and let air dry for 8 more hours. Package jerky in bags or jars.
Mix the ingredients and spread on French bread. Cut lengthwise. Run under broiler for a few minutes or wrap in foil and heat in preheated oven or barbecue pit.
Press graham cracker crust in spring-form pan. In large bowl with mixer, combine cream cheese, eggs and 3/4 cup of sugar until smooth. Add almond extract and salt. Pour 2 cups of mixture into crust. To remaining cream cheese mixture, blend in pumpkin, cinnamon, nutmeg and remaining sugar. Pour pumpkin mixture over cream cheese mixture. With knife, gently swirl to marble. Bake at 350° for 35 to 40 minutes or unti cake is almost set. Center will still be soft. Cool completely. Chill 8 hours or overnight.
Combine all ingredients, adding bananas and nuts last. Pour into a loaf pan. Bake 45 minutes at 350°. Serve with cream cheese.
Chop eggs finely. Mix with onions, mayonnaise, salt and pepper. Chop shrimp in large pieces and mix in. Place clean lettuce leaf on saucer. Place tomato, cut across 4 times, not all the way through. Open tomato and fill with mixture. Serves 4.
Preheat oven to 400°. Sift dry ingredients into mixing bowl. Combine milk, egg and butter. Stir into dry ingredients. Fold in peaches. Spoon batter into greased muffin tin and sprinkle with sugar. Bake 25 minutes. Makes 1 dozen.
Take Brown-in-Bag and shake flour in bag. Place all meat, potatoes and carrots in bag. Then take all seasonings and place on meat, potatoes and carrots. Close bag; tie. Slit 3 or 4 holes on top of bag. Bake at 375° for 30 minutes.
In a large kettle, brown meat in oil. Add onions, garlic, pepper, chili powder and beer. Simmer 5 minutes. Add tomato sauce and beans; simmer, stirring occasionally, for 15 minutes. Place crushed dried chili peppers on 8-inch square of cheesecloth 3 layers thick and tie at top with string. Submerge bag in chili; stir and let simmer for 15 minutes more. Remove bag. (If you want really hot chili, put on rubber gloves and squeeze juice from bag into chili. Warning: The more you squeeze, the hotter it gets!)
Cream sugar, salt and shortening. Stir in egg, molasses and vinegar. Beat well. Sift together dry ingredients; stir into molasses mix. Chill about 3 hours. On a lightly floured board, roll to 1/8 inch. Cut with gingerbread boy cutter (or draw pattern). Place 1 inch apart on a greased cookie sheet. Use raisins for eyes and buttons. Bake about 6 minutes at 375°. Cool slightly. Frost, if desired.
Spread mixture evenly over noodles in casserole pan. Top with sauce. Bake at 300° for 30 minutes.
Cook beans until just tender; drain and measure (1/4 cup liquid) or water. Fry diced bacon until brown. Add onion, sugar, vinegar, salt, pepper, beans and water; cook about 5 minutes or until hot through.
Grind orange and raisins and set aside. Cream sugar and Crisco and beat in egg. Sift flour and salt; stir soda into milk. Add alternately to sugar mixture. Stir in 3/4 of orange mixture and vanilla. Bake at 350° until done.
Brown sausage in large pot. Add celery and cook 10 minutes. Drain off fat. Add remaining ingredients except green peppers. Cover and boil 20 minutes. Add green pepper and cook until tender. Serve with warm Italian bread.
Put cheese and soup in double boiler until cheese melts. Put broccoli in a buttered casserole. Pour cheese and soup mixture over. Sprinkle bread crumbs on top. Bake at 375° until bubbly.
Mix first 5 ingredients. Sprinkle stuffing on top. Bake 45 minutes at 350°.
Melt Crisco in 1/4 cup water; let cool. Dissolve yeast in 1/2 cup warm water. Mix dry ingredients together, then add Crisco mixture. Add yeast mixture and mix well. Fold in eggs and knead thoroughly. Let rise until mixture is double in bulk; punch down and then let rise again. Make into rolls. Let rise and bake at 400° until golden brown. Always keep the dough warm.
Combine first 3 ingredients. Dredge catfish in cornmeal mixture; place fillets, skin sides down, on a greased baking pan. Sprinkle Cajun seasoning and lemon pepper over fillets; drizzle with butter. Bake at 400° for 30 minutes or until golden and fish flakes with a fork.
In a saucepan, cook onion in butter until tender. Add remaining ingredients. Simmer, uncovered, for 20 to 30 minutes or until sauce reaches desired consistency, stirring occasionally. Use as a basting sauce when grilling hamburgers or chicken and/or use as a condiment. Store in the refrigerator. Yields about 1 1/3 cups.
Cook potatoes with salt; mash. Add cream cheese, onion salt, salt and pepper to taste and margarine. Beat until fluffy. Cool, cover and refrigerate. Keeps up to 2 weeks in refrigerator.
Mix 1 cup Mozzarella cheese, spinach, corn, Ricotta and egg. Place 1/2 cup mixture down center of each tortilla. Roll tightly; arrange seam side down in greased 13 x 9-inch baking dish. Mix tomatoes, tomato sauce and basil; spoon over filled tortillas. Sprinkle with remaining Mozzarella and Parmesan cheese. Bake 30 minutes at 375°. Makes 8 servings.
Brown pork in oil. Drain on paper towel. Place all ingredients into covered pot and cook 1 to 1 1/2 hours in 350° oven. Serve over hot rice or noodles. Serves 4.
Blend cheese, butter and cayenne pepper thoroughly. Add flour and mix until no flour shows. Chill thoroughly. Shape into balls 1-inch in diameter. Bake at 450° until puffed and brown. May bake frozen.
In a medium size mixing bowl, blend milk, lemon juice, egg yolks and vanilla until slightly thickened. Fill pie shell.
Mix all ingredients together. Pour into sprayed casserole dish. Bake at 350° for 45 minutes. Yield: 8 to 10 servings.
Beat well until fluffy. Put on an ungreased cookie sheet with spoon. Bake 20 minutes or until lightly brown at 325°. Roll in powdered sugar while hot.
Stir meal into 2 cups milk. Let come to a boil, making a mush. Add remainder of milk, eggs (well beaten), salt, baking powder and butter. Pour into a 1 1/2 to 2 quart casserole. Bake at 350° for 30 minutes or until brown.
Spray 8 x 8-inch baking dish with cooking spray. Mix first 4 ingredients. Top with salsa and shredded cheese. Bake, uncovered, at 375° for 30 minutes or until set. Top with lettuce, tomato and yogurt. Yields 4 servings.
Cut up cabbage and onion; place in baking dish. Brown hamburger meat and place on top of cabbage and onion. Pour can of tomato soup on top. Bake in oven at 350° for 1 hour.
Mix ingredients. If too dry, add little milk to make dough "drip". In large 4-quart pan boil water. Drop by teaspoonful into water and boil 5 minutes. Great served with fried cabbage, spaghetti sauce or gravies.
Heat oven to 350°. Mix cracker crumbs, 2 tablespoons sugar and butter. Press in bottom of 9-inch spring pan. Bake 10 minutes. Reduce oven to 300°. Beat remaining ingredients until smooth. Pour over crumb mixture. Bake for 1 hour or until center is firm. Cool and refrigerate.
Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325° oven for 1 to 1 1/2 hours or until meat thermometer registers 140°.
Mix all ingredients except Cheddar cheese. Fluff in mixer. Fold in Cheddar cheese. Chill overnight. Mold into two small or one large ball. Roll in chopped pecans or bright green parsley flakes.
Blend sugar, cornstarch, cinnamon and nutmeg and add salt and water. Cook and stir until thick and bubbly. Add lemon juice. Pack sliced apples in hot jars. Fill with syrup. Water bath quarts, 20 minutes or pressure cook 5 pounds for 10 minutes.
Mix ingredients and place in rolls; fold corners of rolls to make a bundle. Roll in butter, then into bread crumbs. Bake at 350° for 20 to 25 minutes.
Cream butter, Crisco, sugar and brown sugar. Add eggs and vanilla. Sift flour, soda and salt together in a small bowl. Add to butter and sugar mixture. Add chocolate chips and pecans. Bake at 300°. Use a small cookie scoop or small ice cream scoop to form cookies. Bake until light brown.
Melt margarine in electric skillet; set at 350° or stove top skillet set on high. Add sugar, salt and water. Mix well. Add oats. Stir in skillet for 7 to 10 minutes until brown.
In a small bowl, combine first 5 ingredients until blended. Set aside. In a large skillet, brown pork in oil on all sides. Stir in gravy mixture, mushrooms and onions. Bring to a boil. Reduce heat. Cover and simmer until meat is done. Serve over rice. Makes 2 servings.
Melt cheese in oven at 250°. Brown ground beef, onion and garlic. Drain. Add salsa to beef and let simmer 10 minutes. Add 2 cans of tomatoes to melted cheese. Add beef to cheese mixture. Let it sit in oven about 5 minutes. Serve with nacho chips.
Use a large glass clear bowl (punch bowl). Layer 1/2 angel food cake (broken into small pieces), 8 ounces strawberries, 1 banana (sliced). Repeat layers. Dilute Jell-O with boiling water and lemon juice. Cool a little before pouring over layers in bowl. Mix vanilla pudding according to directions on package. Spread over cake and Jell-O mixture. Whip the whipped topping or use lite Cool Whip and spread over pudding layer. Let set in refrigerator until firm.
Dip corn tortillas in enchilada sauce. Make layer in large flat dish. Brown beef, season to taste and drain. Add chili and soup. Mix well. Spread 1/3 of meat mixture over tortillas. Sprinkle 1/3 of onion and grated cheese. Repeat layers. Bake at 350° until heated.
Heat oven to 350°. In bowl combine beans, soup, milk, 1/2 cup French fried onion rings, 1/2 jar bacon bits and pepper. Pour into 1 1/2-quart casserole. Bake 30 minutes. Top with remaining onion rings and bacon bits. Bake 30 minutes. Serves 6.
Have meat ground together 2 or 3 times. Crumble bread and add milk. Stir to blend until it is of paste like consistency. Combine with meat in mixing bowl and add seasonings and eggs. Beat and stir with wooden spoon until stiff. Dip out rounded teaspoonfuls and roll between hands into 1-inch balls. Place on waxed paper for about 1/2 hour to dry. Brown balls in 1/2-inch hot shortening. Put in single layer in baking dish. Add bouillon and bake about 30 minutes in 350° oven or until most of the broth is absorbed.
Separate rolls into triangles and make crust in large pan. Top with sausage and hash browns. Beat eggs, milk, salt and pepper together. Pour over sausage and potatoes. Top with cheeses. Let sit in refrigerator overnight. Bake at 375° for 25 to 30 minutes. Let stand for 5 minutes. Serve in pizza wedges.
Combine carrots, celery and onion in 2-quart casserole dish. Cover. Microwave at High 3 to 4 1/2 minutes or until tender-crisp. Stir in soup, tuna, peas, soy sauce and seasonings. Cover. Microwave 4 to 6 minutes or until thoroughly heated, stirring after half the cooking time. Stir in two-thirds of the potatoes. Microwave 30 to 60 seconds. Sprinkle remaining potatoes and cashews over top.
Have ingredients at room temperature. Mix well. Remove crusts from loaf sandwich bread. Butter each slice. Put two slices together as for a sandwich. Cut into three pieces (sticks). Cover top and sides of each stick with the cheese mixture. Place on cookie sheet 1-inch apart and bake at 375° for 15 minutes or until golden brown.
In a 5-quart Dutch oven, place chicken and fill with water. Boil until chicken is white and falling off bone. Remove chicken and reserve water. Remove skin and bones from chicken and shred chicken.
Mix milk and pudding; beat until thick. Add sour cream and Cool Whip. Beat well. Line vanilla wafers in bowl. Top with layer of bananas. Add a layer of pudding mixture. Repeat until all pudding is used. Chill for several hours before serving.
Cook chopped broccoli until soft. Cook cavatelli according to package directions. Set aside. Heat olive oil; lightly brown crushed garlic, then add broccoli and heat through. Add cavatelli and toss with broccoli. Top with grated Parmesan cheese and sit down and enjoy!!
Cook first 4 ingredients to soft boil. Take off. Add remaining ingredients. Stir (with mixer).
Boil sugar, vinegar and peach juice. Use any size jars you wish. Put peaches	in jars; add cloves. Pour juice over peaches.
Break lettuce up and lay out on platter. Cut up celery and onion and layer over lettuce. Mix sour cream and sugar. Drizzle over lettuce. Mix salad dressing and vinegar; drizzle over lettuce. Sprinkle with frozen peas, bacon bits and Parmesan cheese. Cover and chill overnight.
Put in a pot over medium heat margarine and sugar. Stir up over low heat continuously. Add flour and stir. Add salt and peaches and stir. Add brandy; stir for 5 minutes. Put in greased glass dish.
Mix all dry ingredients; add liquid ingredients and stir until well mixed. Bake in greased 8-inch square pan at 425° for 20 to 25 minutes until browned.
Preheat oven to 350°. Mix all ingredients in 9 x 13 x 2-inch pan. Bake for about 1 hour.
Preheat the oven to 425°. Mix the dry ingredients in a large bowl. Mix the milk, bananas, egg whites and oil in a bowl or blender. Add to the dry ingredients and mix. Line the muffin pan with paper baking cups and fill them with batter. Bake for 17 minutes. Yields 12 muffins.
In a heavy pot, melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaining ingredients. Heat to a boil. Reduce heat. Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve immediately.
Blend cream cheese, eggs and confectioners sugar. Mix well. Pour over the first layer. Bake in a 350° oven for 35 minutes until crust is brown.
Put the spices in a bag and boil with the sugar 20 minutes. Add tea to the 12 cups boiling water and let stand 4 to 5 minutes. Add the juices and the syrup made from the sugar and spices to the tea.
Heat ingredients on low heat in a saucepan for 20 minutes. Strain, chill and serve over ice. Each 6-ounce serving contains 35 calories.
Stir-fry garlic in oil. Add peppers, onion, coriander, cilantro, tomato sauce and sazon. Add meat and season well; cook 30 minutes, stirring occasionally. Fry plantains, cut in pieces. Grease an 8 x 12 x 2-inch pan and place plantains in bottom. Add meat mixture, spread evenly and press down. Add grated cheese, then green beans. Make another layer of plantains. Beat egg whites; add yolks to sugar. Cover the dish with this meringue. Bake at 325° for 15 minutes. To brown, place under broiler for 5 minutes. Cut and eat. Makes about 10 portions.
Melt margarine in a large nonstick skillet over medium heat. Add onions and celery and cook until tender, about 10 minutes. Add water, if necessary, to prevent drying. Reduce heat to low. Add remaining ingredients. Cover and cook 40 minutes, stirring occasionally. Add small amounts of water while cooking if more liquid is desired. Yields 4 servings.
Spray baking dish with Pam. Pour rice into baking dish. Pour melted butter over this, then add the beef consomme. Top with the mushrooms. Bake, uncovered, for 1 hour at 350°.
Preheat oven to 350°. Put pudding and baking mix in a bowl and mix together. Add oil and egg. Mix until a "ball" forms. Take a small spoonful of dough and shape it into a 1/2-inch ball. Place ball on ungreased cookie sheet. Repeat, placing balls 2 inches apart. Press your thumb into the middle of each ball to make a thumbprint. Put a candy in each thumbprint. Bake at 350° for 5 to 8 minutes or until light brown and set. Remove and place on racks to cool.
Brown separately, onions, bacon and hamburger. Add remaining ingredients. Cook in crock-pot 1/2 to 1 hour or in a 350° oven.
Heat oven to 400°. Heat water and margarine to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time. Continue beating until smooth; drop dough by teaspoon (or use pastry tube) 3-inches apart on ungreased baking sheet. Bake 35 to 40 minutes until golden.
Pinch off walnut size balls from first loaf. Place in a greased 9 x 13-inch pan. Mix margarine, sugar, milk and pudding. Pour half over first loaf. Pinch off second loaf and place on top of first. Sprinkle with cinnamon and nuts.
Combine sugar, cornstarch and water. Boil 1 minute or until clear. Stir gelatin into syrup and cool. Place fruit in baked pie shell. Pour cooled syrup over the fruit and chill 2 hours before serving.
Dip breasts in butter. Mix bread crumbs and Parmesan together. Coat breasts and place in dish. Sprinkle lemon juice over, then garlic, salt and paprika. Cover. Microwave on High for 4 minutes; turn bowl 1/4 turn and cook 4 more minutes.
In electric skillet bring 1/2-inch water to boil. Add zucchini and eggplant, boil 4 minutes. Drain on paper towels. Divide zucchini and eggplant between 2 baking dishes or casseroles. Spoon cottage cheese atop and divide sauce evenly over each dish. Sprinkle with Mozzarella and Parmesan cheese.
Add salt to flour; mix, then cut in lard until crumbly. *Put egg in bowl, add vinegar and water and beat with beater. Add to flour ingredients and mix. Yield: two (2-crust) pies.
Chop up ramps, garlic, jalapeno pepper, tomatoes, green onions and green pepper. Add Accent, salt and pepper to taste. Add diced tomatoes; mix and let set with a cover on it. The longer it sits the better it gets. Serve with chips.
Heat all together. Do not add water. Sprinkle with Cheddar cheese and serve with tortilla chips.
Combine all ingredients in top of double boiler. Cook over medium-high heat; beat until sauce thickens, time will vary, about 15 minutes. The longer cooked the thicker the sauce.
Bake pie crusts lightly. Slice all vegetables except mushrooms and steam. Drain and add mushrooms. Line crusts with Swiss cheese. Fill crusts with vegetables. Add egg mixture, divide between the 2 pies. Bake at 350° for 20 minutes. Cover with sliced tomatoes and add Cheddar cheese. Bake for another 10 to 15 minutes.
Combine cranberries, sugar and marshmallows. Cover and chill overnight. Add apples and nuts. Fold in whipped cream.
Wash cucumbers well. Take fork and scrape down sides of cucumbers (no need to peel cucumbers). Slice cucumbers to make 3 cups. Add the cucumbers to the onion, green pepper and salt. Cover with cold water and let stand 2 hours or longer. Drain and rinse.
Combine half and half, 1/3 cup sugar and vanilla bean in medium saucepan. Scald. Scrape in vanilla bean seeds. Discard bean. In bowl, whisk egg yolks with remaining 1/3 cup sugar until doubled in volume. Gradually whisk in half and half mixture. Return to heat in saucepan and stir over medium heat until custard thickens, about 3 to 4 minutes. Do not boil. Transfer to bowl and chill. Before freezing, add lemon juice and pinch of salt. Process in ice cream freezer.
Combine all ingredients in casserole. Cover; bake at 350° for 30 minutes. Stir once and bake an additional 30 minutes.
Prepare tube cake pan with heavy brown paper and grease good. Set aside about 1 cup of flour of the 3 cups measured. Reserve the raisins, cherries, preserves and nuts. Mix other ingredients to a good batter. Dredge raisins, cherries, preserves, nuts and flour you have reserved together. Add this to the batter. Bake at 200° until done, about 6 hours.
Toss potatoes with mayonnaise, salt, pepper, diced cheese and onions. Place mixture in a greased 9 x 13-inch pan. Sprinkle with crumbled bacon and chives. Bake at 325° for 1 hour. Can be made ahead and frozen.