HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash eggplant. Do not peel. Slice about 1/2-inch thick. Dip in flour, then egg, then cracker crumbs until well coated. Saute in olive oil (a few slices at a time) until golden brown. Arrange in baking dish and top each with a slice of Mozzarella cheese.
Sift together the flour, baking powder, salt, cream of tartar, sugar and dry milk. Cut in shortening with pastry blender until mixture looks like coarse cornmeal. Store in covered container at room temperature.
Combine pudding and water. Cook until thickened. Add orange Jell-O just as it comes from the box. Stir well. Cool in refrigerator. Add Cool Whip and mix well. Layer pudding, then orange slices, then pudding, etc., until bowl is full. Add a few slices of orange on top. Chill at least 2 to 3 hours before serving. Keeps overnight well.
Slice cucumbers, leaving peeling on. Mix cream cheese, mayonnaise and dressing mix and spread on bread. Put on cucumber slices to cover spread on bread. Put top bread slice on and cut into 4 pieces.
Cream butter and sugar until light and fluffy. Sift dry ingredients; add egg yolks and water. Add to creamed mixture. Add carrots and nuts. Fold in stiffly beaten egg whites. Bake in 2 (9-inch) pans for about 30 minutes. Frost with Cream Cheese Frosting.
Brown beef and drain well. Add all ingredients except cornbread mix. Pour in large dish. Mix cornbread as directed on package. Pour over mixture. Bake at 350° until top is brown.
Saute onions, celery and bell pepper in margarine until tender. Add remaining ingredients and cook on low heat, 30 minutes, stirring constantly. Do not boil.
Mix thoroughly and shake in airtight container. Use 2 to 3 teaspoons per cup.
Salt chicken; roll each piece in flour and place in roasting pan. Lay 4 to 5 pieces bacon, onion slices and celery leaves on top of chicken. Cover with water and bake 3 hours.
Slice cucumbers; cover with 1/2 cup salt and ice for 3 hours. Drain water. Bring liquid to a boil. Add cucumbers and onions. Bring to a boil. Pack in hot jars and seal. (Have lids hot also.)
Follow the directions for making the cake mix, but use the juice from the pineapple and oranges instead of water. Add oranges. Pour cake in 3 round 8-inch pans. Bake according to box instructions. Cool.
In a 2-quart casserole, layer half the beans with half the water chestnuts, half the bean sprouts, half the mushrooms and half the chopped onion. Cover with half the mushroom soup. Sprinkle lightly with salt and cheese. Repeat layering. Bake at 400° about 30 minutes or until bubbly hot. Top with crumbled French fried onion rings the last 10 minutes.
Cut up chicken. Season with seasoned salt and pepper. Place in pan, skinned side up. Use 1/2 stick of butter and place small piece on each piece. Cover with foil and cook until done in 350° oven. Sprinkle with paprika. Uncover chicken and pour broth off and save. Cook rice in pot until tender. Saute onions, pepper and celery with 1 stick of butter. Add cooked rice and stir. Pour broth in rice. Add tomato paste. Add sugar and stir until rice is red.
Boil sugar, syrup, butter and cream of tartar for 5 minutes. Add soda quickly, stirring in. Pour over popcorn. Mix well and spread on lightly greased cookie sheet (I use 2 cookie sheets). Put in 200° oven for 40 minutes, stirring every 10 minutes. Take out and let cool.
Over low heat in a saucepan, combine semi-sweet chocolate chips and sweetened condensed milk. Before you take off burner, add dash of salt and stir. Take off heat and add vanilla and nuts.
Beat cream cheese, eggs, sugar and lemon juice until smooth and fluffy (at least 5 minutes). Place vanilla wafers in bottom of cupcake papers and place in muffin pan. Pour cream cheese mixture on top of vanilla wafers until cups are at least half full. Bake in preheated 350° oven for 20 to 25 minutes. Tarts will crack across the top but will go back together as they cool. Refrigerate. Remove cupcake paper and top with your favorite topping just before serving.
Mix cream cheese and sour cream until smooth; spread on large platter or round pizza pan. Sprinkle 1/2 package taco seasoning on top. Add salt and pepper. Brown hamburger; drain and let cool. Put on top of cream cheese layer. Chop up tomatoes, onion and green pepper; mix in bowl, then layer over hamburger. Sprinkle on rest of taco seasoning. Layer grated cheese and top with olives and 1 tablespoon sour cream in middle.
In medium bowl mix canola oil, balsamic vinegar, sugar, pepper, garlic and ketchup. Cut vegetables into bite size pieces and stir into mixture. Serves 4 to 6. Best when chilled.
Mix all ingredients together (except chocolate chips) until well blended. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Top with chocolate chips and let cool.
Cook rice and drain well. Put butter in drained hot rice to melt or melt it in a small pan. Add sugar, salt and milk and stir. Add eggs and blend well. Add raisins, if desired, and lemon peel and mix to blend. Turn into buttered baking dish and sprinkle with nutmeg or cinnamon. Bake at 375° for about 45 to 55 minutes or until done.
Drain the pineapple and save the juice. Add enough orange juice to make 1 1/3 cups. Mix juice and pudding in a saucepan and cook until thick. Drain the other fruit. Cut the bananas into the hot tapioca. Add the other fruit. Pour into a bowl. Garnish with cherries. May be served either warm or chilled; delicious either way.
Melt stick of margarine in 9 x 11-inch pan. Mix sugar, milk and flour. Pour over melted margarine. Drop spoonfuls of pie filling over batter. Bake at 400° for 20 minutes. Serve hot topped with vanilla ice cream.
Place turkey breast skin side up on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast, uncovered, in 325° oven 1 hour.
Place sweet potatoes and brown sugar in baking dish. Slice margarine and place on top of yams. Bake at 350° for 10 minutes. Add enough marshmallows to cover sweet potatoes. Bake 5 minutes more until marshmallows are browned.
Blend soy sauce, fruit juice, undiluted bouillon, garlic and ginger. Pour over chicken. Cover and marinate 1 hour. Remove chicken pieces from sauce and arrange in large oblong baking pan. Bake in 325° oven for 1 hour, basting chicken about every 15 minutes with some of the remaining marinade. Serves 6 to 8.
Melt chocolate with butter in the top of a double boiler. Remove from heat; cool slightly. Combine eggs, sugar, salt and syrup in a mixing bowl. Beat to blend. Add cooled chocolate and butter mixture. Beat to blend. Place pecans in the bottom of the pie shell. Pour egg mixture over pecans. Bake in preheated 350° oven 40 to 50 minutes. The top should be soft and the center not fully set when shaken. Serve with whipped cream.
Combine sugar and shortening. Mix until smooth; add eggs and vanilla. Add milk. Stir in dry ingredients. Drop dough by rounded teaspoonfuls onto cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 8 to 10 minutes in a 350° oven.
Cream together the sugar and shortening. Add eggs and blend well. Add food coloring and cocoa and blend in buttermilk. Add flour and salt, mixing well. Gradually add vanilla and beat. Mix vinegar and soda and stir in last. Don't overbeat. Pour mixture into 9-inch pans and bake at 350° for 30 to 35 minutes.
Put first 4 ingredients in large bowl. Put Carnation milk, sugar and marshmallows in pan. Bring to boil and cook 6 minutes, stirring constantly. Pour this mixture over the mixture in the bowl until the chips are melted. Pour in greased pan and cool. Cut in squares.
Mix eggs, sugar, flour, buttermilk, butter, vanilla and salt. Pour in unbaked pie shell. Bake 10 minutes at 350°.
Preheat oven to 350°. Heavily oil tube pan. Dust with matzo meal. Beat egg yolks until thick. Add sugar and beat until pale yellow and very creamy. Beat in honey. Mix in lemon juice. Fold in carrots and almonds. Mix cake meal, almonds and cinnamon. Combine into mixture. Beat egg whites to peaks and fold into batter. Pour into oiled and dusted 8 cup pan. Bake 1 hour and 15 minutes or until brown and springy. Place on rack and cool in pan. Run knife around edges to loosen after cooled. Invert onto serving plate. Dust with remaining tablespoon sugar.
Preheat oven to 350°. Combine all ingredients and mix well. Drop by teaspoons on ungreased cookie sheet or make into balls and press out with fork; dip fork in water. Instead of pressing out with fork, put a hole in center of cookie ball and fill hole with jelly. Bake 10 to 12 minutes.
Shred the zucchini and mix with eggs, salad oil, sugar and vanilla. Blend well. Sift together all the dry ingredients. Add to zucchini mixture. Stir only until well moistened. Fold in nuts and raisins or dates. Pour batter into 2 greased loaf pans. Bake at 350° for 50 to 60 minutes. (Some use pumpkin pie spice instead of cinnamon.)
Mix sour cream and soup with cooked chicken. Put in casserole. Crumble Ritz crackers on top. Pour melted butter over top of crackers. Bake at 350° for 30 to 45 minutes.
Add to ingredients, one 6 ounce can shrimp, drained and rinsed. Serve over rice, cooked according to package directions. Season to taste with Tabasco sauce. Serves 4.
Put sausage in bottom of 1 1/2-quart casserole dish. Toss bread in melted butter and layer over sausage. Add cheese. Beat eggs, milk and seasoning. Pour over layered mixture. Bake at 350° for 45 minutes. Best if let stand in refrigerator overnight before baking.
Sift together dry ingredients. Add shortening and stir with fork until mixture resembles coarse crumbs. Put in all milk and stir until dough follows fork in bowl. Turn out on lightly floured board. Knead 8 or 10 times and roll out. Cut biscuits into rounds and bake at 450° for 8 to 10 minutes. Serves 4.
Melt butter. Saute onions until tender. Place water in large kettle. Dissolve bouillon. Add salt, potatoes and onions. Cook until potatoes are tender, 40 minutes or 5 minutes in pressure cooker. Blend in processor with 2 cups of milk.
In 3-quart pot, bring water and salt to a boil. Stir in macaroni and return to boil. Stirring occasionally, boil for 4 minutes. Lower heat to medium and continue boiling for 7 minutes, stirring frequently. Last 2 minutes, may need to lower heat to prevent sticking. Drain all water off. Add remaining ingredients and stir well until cheese is melted.
Stir together cabbage, onion, green pepper and 1 cup sugar. Bring to a boil salad oil, vinegar, celery seed, salt and 2 more tablespoons sugar. Pour hot mixture over cabbage; toss well and chill overnight before serving. Recipe makes about 2 quarts.
Score hot dogs diagonally. Combine all ingredients and pour over 8 to 10 hot dogs. Simmer 10 minute or until done.
Thaw pastry 30 minutes. Preheat oven to 425°. On a lightly floured surface, roll pastry to a 12-inch square; cut into 4 (6-inch) squares.
Mix pudding as directed on package. When set, fold in thawed Cool Whip. Line a 9 x 13-inch pan with whole graham crackers. Top with all of the pudding mixture. Layer another layer of graham crackers on top. Top with rest of the pudding mixture. Layer another layer of graham crackers on top. Mix the chocolate, butter or margarine, syrup, milk, vanilla and sugar together until creamy. Spread on top of last layer of crackers. Chill overnight. Must be made day ahead.
Put sugar, evaporated milk and corn syrup into a heavy 2-quart saucepan. Stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 2 minutes more. Remove from heat. Stir in chocolate morsels until completely melted. Stir in pecans. Drop with 2 teaspoons on wax paper. Chill until set. Makes 24.
Mix first 6 ingredients together. Pour into a greased and floured tube pan. Combine brown sugar and cinnamon; swirl through batter. Bake at 350° for 50 minutes.
Brown chicken breasts in 1 teaspoon butter for 10 minutes. Remove and set aside. Add additional butter to pan and saute onion, garlic and mushrooms until moisture is absorbed. Add milk, soup and pepper; mix well. Add chicken breasts and heat an additional 10 minutes. Prepare noodles and drain. Place noodles and chicken breasts on a serving platter; cover with sauce.
Combine all ingredients, except the rolls. Mix well. Slit rolls and fill with tuna mixture. Wrap each roll in foil. Bake at 325° for 25 minutes. Serves 6.
In a large bowl, combine turkey, onion and salt; mix well. Add grapes, celery, oranges and macaroni; toss lightly to mix. Cover and refrigerate. Just before serving, combine mayonnaise and whipped cream; fold into salad along with almonds. Top with toasted almonds, if desired. Yields 6 to 8 servings.
Mix salt, pepper and flour. Dredge pieces of meat and shake off excess flour. Heat oil in skillet. Chop onion and garlic. Brown in skillet until transparent. Remove with slotted spoon and place in Dutch oven or suitable stew pot. Add meat to skillet and brown on all sides. Add to stew pot with garlic and onion. Deglaze skillet with 3 tablespoons of wine vinegar or 1/4 cup red wine. Add to stew pot with water to cover. Simmer slowly until tender (1 1/2 to 2 hours). Stir in curry powder to taste.
Sift together the flour, salt and baking soda in small bowl. In large bowl cream together shortening, eggs and sugar. Mix in flour mixture the vanilla and milk. Add apples and nuts; mix well. Pour into greased 9 x 5 x 3-inch loaf pan. Sprinkle sugar and cinnamon over top. Bake at 350° for 1 hour. This recipe will also make 3 small loaves which will bake in 45 minutes.
Put 2 tablespoons of oil in pan to coat it. Combine rest of ingredients, including rest of oil. Mix well and pour in oil. Bake at 425° for 20 to 25 minutes.
Prepare pastry shell; set aside. Heat oven to 375°. In medium saucepan over low heat, melt margarine. Add cocoa and stir until mixture is smooth. Remove from heat; cool slightly. Stir in sugar, salt, eggs and corn syrup. Blend thoroughly. Stir in chopped nuts. Pour into unbaked pastry shell. Place pecan halves over top. Bake 40 minutes. Cool. Cover; let stand about 8 hours before serving.
Brown meat and drain grease. Melt cheese with meat and mix remaining ingredients. Spread on cocktail rye bread. Bake at 400° for 10 minutes.
Beat egg whites. Fold in sugar and baking powder. Fold in Ritz crackers and nut meats. Pour into well greased pie plate. Bake at 350° for 25 minutes.
Put carrots, zucchini and onion in a large pan. Put enough water in to cover vegetables. Bring to a boil and boil for 15 minutes. Drain.
Crush wafers; place in bowl. Add sugar and butter. Mix. Press into 9-inch pie plate. Chill.
In a 9 x 13-inch pan, flatten out 1 package of crescent rolls in bottom. Thaw out spinach and squeeze out all the water. Mix spinach with egg in bowl and spread mixture over crescent rolls. Cover spinach mixture with 1 cup cheese. In a bowl, mix tomato sauce, garlic salt and oregano to taste. Spread sauce over cheese. Place pepperoni down and cover with 1 cup cheese.
Butter 9 x 13 glass pan. Slice angel food cake and put in layer in bottom of dish. Make strawberry jello with water. Add frozen strawberries. Pour over layer of cake. Make instant vanilla pudding. After strawberry layer is set, spread pudding over top. Put in refrigerator to get cold. Frost with Cool Whip. Sprinkle with nuts. Best if let to set overnight.
Pour clam juice over bread slices and let stand until soft; set aside. Mix all remaining ingredients well (mixture should be moist). Put into buttered clam shells or roll into clam cakes. Top with bread crumbs. Bake 1 hour at 325° to 350°.
Soak rice 2 to 3 hours if brown is used, then drain and put in well-buttered casserole. Slice carrots, potatoes and onions into thick slices. Slice celery into fairly large pieces. Place in layers on top of rice. Sprinkle each layer generously with garlic chips. Season with pepper and parsley. Add a pinch or two of bay leaves and caraway seed or sweet basil. Lay cabbage wedges over top and pour over all the mushroom soup, beef base, sour cream and water (well mixed). Bake in 350° oven until vegetables and rice are done, about 1 1/2 hours. Bake covered to keep from burning cabbage.
Drain the cottage cheese in a sieve for several hours to remove liquid. Preheat oven to 375°. Make a pie crust according to your favorite recipe and fit it into a 9-inch pie plate.
Mix soup, water and sour cream until smooth (wire whip works well). Add rest of ingredients, then chill for several hours before serving. Hope you enjoy it.
Mix and bake at 400° for 30 minutes in 10-inch skillet.
Blend cream cheese and margarine. Add other ingredients, except rolls. Combine 2 rolls and arrange in flat rectangle; place 2 Tbsp. of filling in each. Pinch ends together. Bake at 350° for 20 minutes.
Mix fruit and pour into cake pan. Cover fruit with dry cake mix, making sure all of fruit is covered. Slice butter into squares and place on top of cake mix.
Saute seasonings (onions, etc.) in oleo. Add remaining ingredients and simmer 20 to 30 minutes. Green onion tops and parsley may be added. Serve over hot rice.
Mix well and set in refrigerator immediately. This will keep up to a week in the refrigerator. Just pinch off and roll out the amount needed. Heat oven to 425° and bake until golden brown.
Saute vegetables in margarine. When tender, add soups and cheese. Heat until cheese melts. Stir in pimento and mushrooms. Cook vermicelli in chicken broth, drain and fold in sauce. Stir in deboned chicken. Pour into large casserole dish or into two small ones. Cover and bake at 300° until very hot. Freezes well. If freezing, do not bake until thawed.
*May use 2 teaspoons pumpkin pie spice in place of cinnamon, cloves and ginger.
Cut chicken into serving pieces and brown in saucepan. Brown onion in oil. Add remaining ingredients. Simmer 30 minutes. Pour over chicken. Bake at 400° for 1 hour. If you want to cook chicken longer, cover with foil until desired tenderness. Baste often. This sauce is also good with other meats. Serves 4.
Put dry ingredients in mixing bowl. Beat milk, oil and eggs with a wire whisk.	Mix everything together until smooth. Cook in electric waffle iron.
Microwave spaghetti in 6 to 7 cups very hot water with 1/2 teaspoon salt and 1 tablespoon oil in a 13 x 9 x 2-inch dish for 9 minutes or cook on top of stove per package directions. Drain spaghetti and place in a 13 x 9 x 2-inch dish sprayed with Pam butter flavored cooking spray.
Saute onions in oleo until tender, stir in soup and Cheez Whiz and cook over low heat until cheese melts. Cook broccoli until tender; drain well. Combine all ingredients and place in casserole dish. Cook 20 minutes at 400° or until heated thoroughly.
Place fillets in 1 1/2-quart utility dish. Sprinkle with thyme. Cover loosely with heavy-duty plastic wrap. Cook, covered, on full power for 3 to 5 minutes or until fish flakes easily with fork. Drain.
Heat oven to 350°. Dissolve your yeast in warm water. Add sugar; then add rest of ingredients in order, knead until smooth. Let stand in warm place and punch down well every 10 minutes for 5 times. Divide into 3 equal parts. Roll out into rectangle and roll up as jelly roll. Brush with cold water and sprinkle with sesame seeds. Let rise and bake at 350° until golden brown.
Bake cake as directed on box. Let cool. Mix fruit, condensed milk and pecans. Crumble spice cake into fruit mixture and mix well. Press into greased loaf pans. Makes 2 loaf cakes.
Brown meat with the onion and bell pepper, chopped fine. Add the catsup, chili and relish. Simmer for 1 hour and serve on warm hamburger buns.
Melt bark and chips until smooth. Stir in peanuts. Drop by spoon on wax paper.
Cut steak in 3 x 3-inch pieces. Rub meat with garlic salt and pepper. Brown steak in oil. When brown on each side, add onion, tomatoes, 1/2 can water, and green pepper strips. Simmer 30 minutes or until tender.
Break lettuce into bite size pieces into bowl; top with cauliflower, also broken into bite size pieces. Top with onion, crisp bacon (crumbled, can use bacon bits) and Parmesan cheese. Mix Miracle Whip and Italian dressing; pour over other ingredients. Refrigerate overnight. Toss just before serving.
Sprinkle on top of potato mixture and bake in a 375° oven for 25 minutes.
In punch bowl, break ice cream into chunks. Pour chilled coffee over and stir until ice cream is partially thawed. Stir in whipped cream. Should be the consistency of a milk shake. Serves 35.
Slice zucchini 1/2-inch thick. Cook with onion until almost done; drain well. Cook rice as directed on package; reserve. Place zucchini mixture in buttered 9 x 12-inch shallow casserole dish. Sprinkle with rice. Mix soup and milk together, then pour over rice. Top with cheese slices; sprinkle top with bread crumbs that have been mixed with the melted butter or margarine. Place casserole in pan of water. Bake in a 350° oven for 30 minutes. Serves 6.
Saute onion in butter. Blend in flour and salt; gradually add milk and cook, stirring constantly, until thickened. Add cheese and broccoli. Stir until cheese is melted. Makes 6 (1/2 cup) servings.
Combine butter, flour and mustard; cook over low heat, stirring constantly until bubbly. Gradually add milk; stir constantly until smooth and thick. Season sauce with salt and pepper. Add 1 1/2 cups of cheese. Stir until melted. Stir in ham and onions. Place cooked potatoes in a lightly greased 2-quart dish; pour sauce over potatoes. Top with remaining cheese. Bake at 350° for 45 minutes.
Divide wings in half at joint and cut off and discard tips. Place in single layer on rack in broiler pan. Bake 30 minutes at 400°. Turn once. Mix dry ingredients in saucepan. Stir in water, lemon juice and soy sauce. Cook, stirring constantly, until thickened and boil 3 minutes. Brush part over chicken wings. Continue baking, turning and basting several times, for 40 minutes or until richly glazed.
Place sweet potatoes in baking pan. Mix remaining ingredients and bring to a boil. Pour over sweet potatoes and bake at 350° until all ingredients are fully heated, about 1/2 hour.
Mix all ingredients. Bake, uncovered, at 350° for 1 1/2 hours.
Lightly brown ground beef, chopped onion and green pepper in shortening; stir occasionally. Add 1 can each of cream of mushroom and tomato soups, 1 soup can water and 1 minced garlic clove; heat. Blend with 1/2 cup shredded sharp process cheese and 1/2 pound spaghetti (cooked and drained) in a 3-quart casserole; top with 1/2 cup more cheese. Bake at 350° about 30 minutes or until bubbly. Makes 6 servings. This is delicious served with a spinach salad.
Combine fruits; sprinkle with lemon juice and chill. Add whipped cream dressing; toss lightly. Serve on crisp lettuce; garnish with coconut. Serves 4 to 6.
Brown chicken in hot fat. Brown onion in 2 tablespoons fat. Add remaining ingredients; simmer for 30 minutes. Pour over chicken. Bake, uncovered, in a slow 325° oven for 1 hour. Sauce may be used for meats, also. Makes 6 servings.
Cook chickpeas in enough water to keep covered. Cook for approximately 1 to 1 1/2 hours. Taste peas from time to time until done. Save water when done. In a food processor, add the ingredients in "batches." Add chickpea water to keep it smooth (a thicker than pudding look). Mix batches in a bowl with a wooden spoon. Serve on a plate with olive oil drizzled on it, also with pita wedges and veggies.
Mix first 3 ingredients thoroughly. Beat in eggs, one at a time. Bake in ungreased 9 x 13-inch baking dish at 400° for 30 minutes. Cool. Top with pudding mix (optional: add cream cheese to pudding). Top with whipped cream (Cool Whip). Grate chocolate for topping.
In 2 1/2 qts. water cook together leek, onion, green beans, potatoes, carrots, tomatoes and salt. Cook for 45 minutes or until tender. In the last 1/2 hour, add zucchini. If you're using any frozen vegetables, add them the last 15 minutes. Add salt and pepper to taste. Prepare a garlic paste by crushing together garlic and basil. Gradually work in tomato paste, parmesan cheese, and olive oil. Add a few Tbsp. of the broth to the garlic paste, mix well, then stir the paste into the soup. Heat 5 minutes. Serves 8.
Cook noodles in water until done. Saute beef, onion, pepper and salt for a few minutes in a skillet. Add soup and corn. Mix this with noodles, a layer of one and then the other. Add olives. Put in casserole and cover with cheese. Bake 45 minutes in 350° oven. Serve hot.