HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil zucchinis 7 to 10 minutes, drain and let cool. Cut each zucchini in half, lengthwise and scrape out pulp. Set zucchini aside and mash pulp and pour off liquid. Fry sausage and onion and drain well. Combine sausage with pulp mixture. Add egg and remaining ingredients and mix well. Fill zucchini halves with mixture. Sprinkle extra parmesan cheese on top of zucchini boats and bake at 350 degrees for 20 minutes.
Mix all together. Bring to a boil on medium heat. Let cool and add 1/5th bottle vodka. Kahlua is ready to drink.
In a heavy saucepan, combine chocolate, sugar and milk. Heat and whisk constantly until chocolate is melted. Avoid scorching or burning the milk. If you have a double boiler, use it.
Mix together the cheese. Shred chipped beef, add to cheese. Add green onions. Mix all together. Serve with crackers.
Cream the butter or oleo, Crisco, brown sugar and sugar until light and fluffy. Add eggs, one at a time. Add the flour, salt and baking powder alternately with the milk and vanilla. Fold in the chopped pecans. Bake in a large tube pan at 325° for 1 1/2 hours.
In a mixing bowl cut flour and shortening into small balls; add water, vinegar and sugar. Mix well. Place in refrigerator to chill or store up to 3 days. Yields 4 to 5 crusts.
Mix first 5 ingredients; add enough salad dressing to hold together. Chill well. Serves 8.
Heat water and sugar to boiling point; add jello. Dissolve over heat. Add pineapple; refrigerate to thicken. Fold in Cool Whip; add cheese and nuts. Refrigerate to congeal. Serve on lettuce as salad. Cut in squares; top with cherries for dessert.
Mix into a paste. Coat one side of small squares of cardboard and put them where the ants are. When the paste gets dry, replace with the fresh paste. Continue until all gone.
Cream the oleo, oil, sugar, powdered sugar and vanilla. Add the eggs. Sift and add the flour, soda, cream of tartar and salt. Roll in little balls. Press down. Sprinkle with sugar. Bake at 375° for 5 to 7 minutes on greased cookie sheet.
In a 9 x 13-inch pan, lay whole graham crackers down. Mix puddings, milk and Cool Whip together and pour 1/2 of mixture on top of graham crackers.
Soak oats and sour milk for 15 minutes. Make sour milk by adding 1 tablespoon vinegar or lemon juice to 1 cup whole milk. Beat in egg, sugar and vanilla. Mix dry ingredients; stir into mixture. Add the melted butter. Bake at 375° for 20 to 25 minutes.
To prepare stuffing: In 4-quart saucepan over medium heat, in hot butter, cook mushrooms and onion with savory and nutmeg until tender. Remove from heat. Add broccoli, stuffing, rice and broth. Toss to mix. Spoon stuffing mixture lightly into neck and body cavities. Fold shin over stuffing; skewer closed. Tie legs. On rack in roasting pan, place turkey breast-side up. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone. Roast, uncovered, at 325° for 4 hours or until internal temperature reaches 180° and drumstick moves easily. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent foil. Makes 14 to 16 servings.
Mix cake mix and pudding together. Mix or beat the eggs, oil and water into the cake mixture for 4 minutes. Bake at 350° for 35 minutes.
Combine all ingredients; chill 2 to 3 hours. Serve as a relish with meats, fish or poultry. Yields 3 cups.
Simmer all fruit and vegetables for approximately 15 minutes. Combine 1 cup water from vegetables and fruit with starch, spices, sugar and egg whites. Add to vegetables and fruit. Continue simmering and stirring until thickened.
In a microwave-safe bowl, microwave caramels and water on high for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir in peanuts if desired. Serve warm with apples.
Whip altogether. Pour in unbaked pastry shell. Bake at 350°.
Beat egg whites with salt until soft peaks form; gradually add Marshmallow Creme, beating until stiff peaks form. Spread over pie filling, sealing to edges of crust. Bake at 350° for 12 to 15 minutes or until lightly browned. Cool.
Measure and sift together into bowl dry ingredients. Add melted butter, eggs and vanilla. Beat until smooth. Fold in nuts and pour into greased and floured cake pan. Bake for 20 to 25 minutes at 350°.
Let potatoes thaw. Then mix remaining ingredients into them. Bake in 9 x 13-inch pan, uncovered at 350° for 1 hour. Crush potato chips and spread for topping.
Stir up the "cake-like" version (not fudge-like) and spread into two 9-inch layer cake pans (round). Bake as directed, about 25 to 30 minutes at 350°. Cool.
Combine first 3 ingredients; set aside. Dissolve yeast in warm water in a large mixing bowl. Let stand 5 minutes. Stir in yogurt mixture, egg and egg white. Combine flour and salt. Stir 2 cups flour mixture into yogurt mixture; beat at medium speed of an electric mixer until smooth. Gradually stir in remaining flour mixture. Cover and refrigerate 8 hours.
In a 13 x 9-inch baking dish, put 1 cup uncooked (raw) rice. Sprinkle with salt. Combine in a mixing bowl the soups and 1 1/2 cups water. Pour half of mixture over uncooked rice. Place raw chicken (4 to 6 breasts) over rice mixture. Salt and pepper chicken, then add the rest of soup mixture. Sprinkle with 1/2 package of dry onion soup mix. Cover dish with foil. Bake at 350° for 2 1/2 hours.
Boil together jello and pineapple juice. Stir in marshmallows until dissolved and add the rest of the ingredients. Let stand in refrigerator.
Wash pig's feet and hocks and place in a 4-quart pot filled with cold water. When it comes to a boil, skim several times. Then add the peppercorns, bay leaves and salt. Cook slowly for several hours or until meat falls off the bones easily. Remove the feet and hocks; let cool. When cool, separate meat from the bones, discard bones and place the meat in containers for molding. Strain the stock through a sieve or cheesecloth. Add the garlic to stock and taste for salt, if needed. Pour the stock over the meat and refrigerate. When holodetz is jelled, remove the fat which accumulated on the surface.
Grease bottom of pans. Bake at 350° for 50 to 60 minutes.
In a large skillet, put sugar, oleo and crushed pineapple and let bubble 5 minutes. Place sliced pineapple around in skillet and add cherries for color. Mix cake mix as directed on package and pour on top of pineapple. Bake until cake is done. Turn right side up on cake plate.
Beat eggs; add sugar and beat well (until light). Add milk and the butter which has been melted. Add vanilla, salt and the sweet potatoes. Butter baking dish. Bake in moderate oven 350° about 25 minutes.
Mix together butter, salt, sugar and vanilla. Add flour and nuts. Mix until dough gets stiff. Shape into balls. Place on ungreased cookie sheet and bake at 300° for 30 minutes. Cool slightly. Roll in powdered sugar.
Preheat oven to 350°. Mix 1/2 pint of whipping cream with eggs and a dash of salt. Add corn and green chilies. Pour into a 1 1/2-quart casserole dish and bake, uncovered, for 45 minutes. Can be doubled; bake for 1 1/2 hours.
Spread sauerkraut in bottom of an oiled 2-quart casserole. Sprinkle half of caraway seed over sauerkraut. Layer corned beef slices over sauerkraut and drizzle dressing over all. Layer tomato slices and cheese over dressing. Toss bread crumbs and remaining caraway seed in butter and spread over cheese. Bake at 400° for 25 to 30 minutes.
In a large bowl, combine first ten ingredients; mix thoroughly. With hands, firmly shape into 1-inch meatballs.
Peel avocados; mash pulp. Add remaining ingredients; mix well. Cover; let stand for one hour. Serve with corn chips. Yields 1 1/2 cups.
Scald milk. Cool to lukewarm. Pour over sugar, salt and margarine. In a mixing cup, dissolve yeast in 1/2 cup warm water. Add to above ingredients. Add 3 eggs and 2 cups of the flour and beat to mix. Add remaining flour and knead for 10 minutes. Let rise. Punch down. Separate into 2 loaves.
Blend together and press into bottom of 9 x 13-inch pan. Refrigerate while preparing filling.
In a small heavy saucepan (preferably nonmetallic), place the apple cider, cinnamon sticks, allspice, cloves and orange peel and bring to a boil over moderately high heat. Adjust heat to that the mixture barely bubbles. Cover and simmer for 15 minutes. Strain the cider mixture into 4 mugs and put an orange slice and cinnamon stick in each mug, if you like. Serves 4.
Blend first 4 ingredients together. Beat the egg, then add with vinegar and water. Mix these ingredients together, then blend in first batter. Chill batter before using. Makes from 5 to 7 crusts.
Combine onion, bell pepper, pimento, soup, Cheez Whiz and sour cream. Pour over drained beans and corn. Mix well and pour into large buttered casserole. Melt oleo and pour over 1/2 box crushed Cheese Nip crackers. Sprinkle on top and bake at 350° for 30 minutes or until it bubbles. Real good!
Brown ground meat and onion together; drain. Combine meat and soup. Place in bottom of casserole dish. Layer cheese on top, then Tater Tots. Lightly salt and pepper the top. Bake in 350° oven about 20 minutes or until the potatoes are brown.
Dissolve gelatin in 2 cups boiling water in large bowl. Add frozen juices. Stir until well blended. Stir in 6 cups cold water and pineapple juice. Pour over ice ring in punch bowl. Add ginger ale just before serving.
Brown together meat, onions and bell pepper. Drain. In microwave melt together soup and cheese. Mix everything together for delicious sandwiches.
Mix with mixer. Bake at 350° for 20 to 25 minutes.
Mix ingredients and put in baking dish and cook at 350° for 50-60 minutes or until done.
Mix the margarine, 1 egg and cake mix. Press into a 9 x 13-inch pan. Set aside. Combine 2 eggs, cream cheese, powdered sugar and vanilla. Beat until fluffy. Spread over the first layer. Bake at 300° for 45 to 50 minutes. Cool on rack. Cut into 2-inch squares. Makes 24.
Dissolve jello in hot water. Allow to chill until partially set. Meanwhile, thaw the strawberries. Stir strawberries and pineapple into jello. Add lemon juice. Chill until firm.
Remove beards from mussels and rinse well. Heat a 6-quart pot with oil and garlic. Saute a few seconds. Do not burn. Add cleaned mussels and vermouth. Cook, covered, over medium heat. Steam mussels open, about 4 minutes. Stir once. Strain mussels and save broth. Cool mussels on sheet. Return pot to stove. Add butter, onion and celery until clear (saute). Add cream, chicken broth, clam juice and saffron. Heat to gentle simmer and cook 15 minutes. Remove meat from mussels. Discard shells. Add green onions and parsley to pot and simmer 2 minutes. Add mussels and any juices. Salt and pepper. Serves 4.
Mix together as you would any cornbread. Bake at 400° until golden brown.
Stir all ingredients until well mixed. Cover and chill for 2 hours. Serve with tortilla chips.
Combine all ingredients in a jar. Cover tightly and shake vigorously. Makes 1 cup.
Combine the hamburger, onions and 1 quart water; simmer together for 30 minutes. Add the remaining ingredients. Simmer, uncovered, for 2 to 3 hours, until thickened. Refrigerate overnight.
In small bowl, mix the first 4 ingredients. With fork, score unpeeled cucumber lengthwise. Cut cucumber lengthwise in half, then crosswise in very thin slices. With 1 3/4-inch round biscuit cutter, cut 4 rounds from each slice of bread. Spread 1 side of each bread round with cream cheese. Top with 2 cucumber slices. Line jelly roll pan with damp paper towels. Place sandwiches in pan and cover with damp paper towels to keep bread from drying out.
Prepare potatoes as if they were going to be served as mashed potatoes. Add egg and stir in onion. Add flour until potatoes are slightly stiff and will stay together in patties. Preheat oil in skillet. Fry patties until golden brown.
In bottom of pie plate - layer softened cream cheese, chili and cheddar cheese. Warm in microwave oven for 45 seconds or until cheese melts.
Boil chicken, then debone. Mix together onion, cream of mushroom soup, cream of chicken soup, chicken broth and Ro-Tel tomatoes. Layer chicken, sauce, tortillas and cheese in a pan around 14 x 10 x 2-inches. Spray pan with Pam. Bake uncovered for 1 hour at 350°. Yields 8. Top with sour cream before serving.
Boil raisins in water for 5 minutes. (Set aside.) Mix butter, sugar and eggs until fluffy. Mix remaining ingredients to butter mixture, adding flour and raisins last. Bake at 375° for 8 to 10 minutes.
Boil ingredients until mixture makes a firm ball in cold water. Beat egg whites stiff, adding a pinch of baking powder while beating. Pour syrup very slowly over egg whites. Add another pinch of baking powder, beating all the while. Add vanilla while beating. Fold in nuts. Drop on wax paper.
Bake Jiffy corn bread mix as directed on box. Let cool. Crumble bread in large bowl. Add chopped pepper, tomato, onion, mayonnaise, lemon juice and salt. Stir well and refrigerate overnight.
Season chicken with salt and pepper. Melt butter in a large frying pan and saute chicken 6 to 8 minutes until lightly browned. Lower heat. Remove chicken. Stir flour into drippings. Slowly add broth, stirring to make a smooth sauce. Slowly add light cream, stirring constantly. Stir in mustard and cook until sauce bubbles. Return chicken to pan and spoon sauce over each piece. Cover and simmer until cooked (about 10 to 15 minutes). Serve over rice.
Heat cooking oil or grease in skillet. Add potatoes and onion. Cook 5 minutes on low heat. Stir in okra, squash, salt and pepper. Cook, stirring occasionally, until tender.
Mix together. Bake at 350° for 40 minutes. Put small can of Chinese noodles over top before serving. Serve over rice.
Beat powdered sugar and egg white for 15 minutes (no less) on medium-high speed (again no less than 15 minutes). Do not double!
Bring sugar, milk and butter to a boil. Cook to medium soft-ball stage (236°), stirring frequently. Remove from heat. Then immediately add Marshmallow Creme, nuts and chocolate chips. Stir until Creme and chocolate chips are melted. Pour into 9 x 9-inch square buttered pan. Let cool and cut into squares.
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20 to 25 minutes or until very tender; drain well. In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy. Transfer to a greased 2-quart baking dish. Dot with the remaining butter. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Yield: 8 servings.
In a 4-quart casserole, saute onion, bell pepper and celery in olive oil. Cover with wax paper and cook on High 30 minutes. Stir once or twice. Stir in eggplant. Cover and cook on High 30 minutes. Stir once. Add tomato sauce and paste. Cook on High 10 minutes. Stir in garlic, olives, vinegar, sugar, capers, oregano, salt and peppers. Cook on High 5 minutes.
Cream butter, margarine and cream cheese together; beat until fluffy. Add eggs, one at a time, beating well after each egg. Add vanilla. Gradually add flour; mix until smooth.
Mix; drop on cookie sheet and bake at 375° for 6 to 8 minutes.
Stir together first 3 ingredients. Add strawberries. Bring to boil 1 minute over medium heat, stirring constantly. Strain. Stir in juice and coloring. Cool slightly. Arrange whole strawberries on cheese cake. Cover with glaze.
Mash avocados. Combine sour cream, mayonnaise and taco seasoning (start with 1/2 package and add to taste). Combine all ingredients, adding lemon juice and salt to taste. Serve with chips.
Cook and crumble bacon; cook green beans using package instructions. Drain. Combine bacon and green beans in a medium bowl. Add salad dressing; toss. Serve.
Combine squash, onion, salt, pepper, sugar and flour. Beat eggs and add to squash. Then add melted butter. Drop by tablespoon into hot oil and fry at 375° to 400°.
Wash cranberries; add 1 cup cold water. Cook until tender. Add sugar and cook for 5 minutes. Soften gelatin in 1/2 cup cold water; dissolve in hot cranberries and add salt. Chill until mixture begins to thicken. Add nuts and celery. Mix thoroughly. Pour into oiled ring mold. Chill until firm. Unmold and place on a large salad plate. Place light lettuce around salad, arrange shrimp in center or serve on a bed of chicory on individual plates and garnish with mayonnaise. Serves 8.
Arrange steaks in a baking dish. Combine wine and next 4 ingredients; pour over steaks. Cover and marinate in refrigerator 1 hour. Remove steaks from marinade, reserving 1/4 cup marinade. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat and simmer 5 minutes.
Brown meat and onions; drain fat. Add the rest of the ingredients and their liquids; simmer for 20 minutes. Makes a good potluck dish served from a crock-pot.
Pop the corn; put in roaster and keep in oven on warm. Boil the brown sugar, butter, corn syrup, salt, cream of tartar and peanuts for 5 minutes. Add the soda; stir and put on corn. Bake at 250° for 1 hour, stirring often.
Melt butter. Add all ingredients together and pour over separated buns into a small baking dish. Bake at 350° for 25 minutes.
Cream together sugar, molasses and egg. Pour melted shortening over and continue mixing. Add 2 cups flour and soda; mix. Add raisins; mix. Add remaining flour, spices and salt and mix well. Dough will be very stiff. Pour boiling water over mixture and blend thoroughly. Bake 12 minutes on greased cookie sheet at 350°.
Cream sugar and shortening; add egg, one at a time, then flour and milk, starting with flour and ending with flour. Add baking powder and salt. Stir in nuts. Pour in tube pan that has been greased and floured. Bake at 325° for 1 1/2 hours.
Cook together for 5 minutes, bacon (cut in pieces) and butter. Remove bacon bits. Add chopped onion; cook 2 minutes and add chicken livers. Cook until light brown all over (until they look done). Add flour, beef bouillon, lemon juice and sliced mushrooms. Add cooking sherry; cook 2 minutes. Sprinkle with chopped parsley and serve on toast or rice. Serves 4.
Mix milk, sugar and salt together in pan. Heat to boiling; cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients; stir 1 to 2 minutes until marshmallows melt. Pour into buttered 9-inch square pan. Makes 2 pounds.
Make patties of hamburger meat and place on foil. On each pattie put a slice of potato and onion. Put extra ones all over. Put on large sheet of foil and fold and seal. Put in oven and bake at 400° for 45 minutes to 1 hour. Serve with tossed salad and drink.
Cream soup and cream cheese. Blend in shrimp and all the other ingredients. Serve with chips or raw vegetables.
Cook onion until soft in hot oil. Add remaining ingredients. Simmer 15 minutes. This can be doubled just fine.
Boil squash with onion until soft. Drain and add seasonings. Put in greased baking dish. Top with mixture of cheese, milk and mayonnaise. Bake at 350° for 20 minutes or until light brown and cheese is melted on top.
Saute chopped onion in butter.	Steam broccoli. Mix all ingredients and pour into a 9x13 glass baking dish. Bake for 30 minutes at 350°. Serves 8.
Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften.
Heat the vinegar; add sugar and stir until dissolved. Remove from heat. Add oil and soy sauce. Mix in salt and pepper. Cover and refrigerate until ready to use. Put in blender or food processor to emulsify.
Boil beans until tender. In a large skillet put olive oil and heat for 3 to 4 minutes. Add the other ingredients and saute for 5 minutes. Pour this sauce over the beans and cook for 10 minutes. For better flavor, add cut up lean ham to the sauce.
Preheat oven to 350°. Melt butter; set aside. Beat eggs, add sour cream, softened cream cheese, sugar and salt. Add mixture to melted butter and vanilla. Fold in cooked noodles , 1/2 cup raisins, optional.
Pour first 4 ingredients into large mixing bowl; mix well and make into 1-inch balls. Place balls in refrigerator about 1 hour.
Thaw spinach; squeeze dry and set aside. Stir sour cream and mayonnaise together. Add vegetable soup mix and stir until well blended, scraping sides of bowl periodically. Stir in spinach and water chestnuts. Add green onions and blend well. Cover and chill for at least 2 hours before serving. Serve with your favorite brand of crackers.
Reserve 1 1/4 cups cheese for topping. Toss all ingredients until well mixed. Pour into casserole dish; top with reserved cheese. Bake at 325° until cheese melts and is lightly browned and bubbly around edge of dish. Delicious!
Boil butter, sugar and milk for 11 minutes. Add marshmallow cream, chocolate chips, vanilla and nuts. Beat until stiff. Spread in buttered jelly roll pan. Cool for several hours. Yield: 5 pounds. Very good!
Combine all ingredients. Pour into greased 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 45 to 55 minutes, or until toothpick inserted in middle comes out clean.
Heat margarine in saucepan. Saute onion and green pepper for 10 minutes. Place in a large soup pot. Add broth, tomatoes (cut into small pieces), bay leaf and thyme. Bring to a boil. Add the okra and pepper. Cover over low heat 15 minutes. Stir in the rice and chicken.
Cream sugar and butter. Add eggs; blend. Add flour, blending in before you add vanilla and nuts. Bake 20 minutes at 325° if fast oven and 350° if slow oven.
In medium bowl, combine garlic mushroom mix with oil. Add chicken and toss to coat. Grill or broil until chicken is no longer pink. Makes 4 servings. Results guaranteed.
Beat eggs thoroughly with sugar, salt, corn syrup and melted butter. Add pecans. Pour into unbaked pastry shell. Bake in moderate oven (350°) for 50 minutes, or until knife inserted halfway between outside and center of filling comes out clean. Cool pie before serving.
Things you will need: Tupperware measuring cup set, large Mix-N-Stor, 2 cup measuring pitcher, Vienese spatula, olive dipper and 9-inch quiche pan.
Brown meat and onion. Drain off excess grease. Add other ingredients and cook slow until real thick. Serve over spaghetti noodles or any other pasta.
Cook spinach according to package; drain. Combine all ingredients except tomatoes. Make into small patties to fit on top of 1/2 tomato. Put on cookie sheet, freeze, then bag. To serve, place patty on tomato half, put in oven at 350° and bake 30 minutes if frozen, 20 minutes if thawed.
Cream together cream cheese, mayonnaise, Worcestershire sauce and garlic. Spread mixture on a rimmed plate. Cover and refrigerate. Just before serving, layer avocado dip on cheese, then spread picante sauce on avocado layer. Top with shrimp. Sprinkle with green onions and serve with tortilla chips.
Place sliced apples in buttered 9 x 13-inch baking dish and sprinkle with sugar, cinnamon, nutmeg and salt. In medium bowl, combine butter, flour and brown sugar. Spread mixture evenly over apples. Bake 40 to 50 minutes at 350°. Serve immediately.
Brown hamburger and onion. Beat eggs and remaining ingredients. Drain hamburger, then add to egg mixture. Pour into quiche pan and bake 35 to 40 minutes at 350°.
Cream butter and sugar. Beat in the eggs. Sift all of the dry ingredients together and gradually beat into the butter/sugar mixture. Fold in the apples. Pour into a greased 9 x 13-inch pan and bake 45 minutes at 350°.
Cook shrimp by boiling in water, seasoned with salt and pepper, 15 minutes. Drain, peel and remove black veins. Melt butter in large skillet. Saute onions, pepper and celery. Add dried parsley and Italian seasoning; cook until tender.
Line a 9 inch quiche dish with pastry. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes; remove from oven and gently prick with fork, bake an additional 5 minutes. Set aside.
In a shallow bowl, combine flour, paprika, salt and pepper. Dip cutlets in flour mixture. Saute chicken in butter and olive oil on medium-high heat until golden brown. Remove cutlets. Discard oil mixture. Add lemon juice and capers. Return cutlets to pan. Saute over low heat for about 5 minutes. Serve over rice. Makes 6 servings.