HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, slice and dice eggplant. Boil until tender, then drain. Place eggplant in 2-quart baking dish that has been sprayed with Pam. Brown bacon and onions together. Drain off excess drippings. Add tomato soup, stirring over medium heat. Add cheese. When melted, pour over eggplant. Add croutons on top. Bake at 350° for 15 to 20 minutes until brown.
In large kettle, cover shanks with water. Heat to boiling. Add bay leaves and peppercorns. Reduce heat; cover and simmer 1 3/4 hours, or until meat on shanks is tender. Remove shanks from stock; cut meat from shanks into 1/2-inch cubes. Let stock cool slightly. Skim fat from surface. Strain stock into large kettle. Add meat and remaining ingredients; heat to boiling. Reduce heat; cover and simmer for about 20 minutes, or until carrots are tender.
Preheat oven to 350° for about 5 minutes. Gradually add sugar and salt to beaten egg whites. Add vanilla. Fold in chocolate chips and nuts. Line a cookie sheet with foil. Drop cookies from a large teaspoon onto the cookie sheet. Place in oven and turn off heat. Remove when oven is completely cooled.
Mix spaghetti sauce and tomato sauce together. Layer spaghetti sauce mixture, noodles and cottage cheese in that order. Repeat until four complete layers have been made. Bake at 350° for 45 minutes.
Roll out crust. Mix together carefully the apples, blackberries, sugar and cornstarch. Sprinkle with lemon juice. Add to pie shell. Dot with butter. Add top shell; brush with egg and milk. Bake at 375° for 50 minutes. While hot, sprinkle with sugar.
Combine all ingredients. Bake in greased casserole at 325° for 1 hour.
Boil chicken until tender. Remove skin and debone chicken. Cut up cabbage and boil in broth from chicken along with noodles. Add cut up chicken when noodles are done. Good stew!!
Brown sausage and ground beef; drain. In saucepan, melt cheese and add the meat to it. Stir in remaining ingredients; cook for 5 minutes. Cool slightly. Cover; store in refrigerator until serving time. When ready to serve, spread on cocktail rye and cook on ungreased cookie sheet at 400° for approximately 10 minutes. Makes approximately 72 slices.
Heat oven to 350°. Melt butter in saucepan; stir in brown sugar. Remove from heat; pour into small mixer bowl. Cool. Beat egg and vanilla into cooled mixture. Add flour and salt, mixing just until well blended. Stir in mini chips. Spoon into greased 8 or 9-inch square pan. Bake for 25 to 30 minutes or until brownie begins to pull away from edges of pan. Cool; frost if desired. Cut into squares. Yields 16 brownies.
Mound apples in buttered 9-inch pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375° for 45 minutes or until apples are tender and topping is crisp. Makes 6 servings. Best served warm topped with vanilla ice cream.
Cut the sausage into slices. Put the oil in a saucepan over medium heat. Brown the sausage. Slice the onion, add to the pan and cook until soft, about 5 minutes. Chop the garlic, add and cook 2 minutes. Drain the tomatoes, chop and stir along with the basil, thyme, salt and pepper. Simmer, stirring occasionally, for about 20 minutes. Cut the chicken across the grain, making 1/2-inch strips. Pit and quarter the olives. Add chicken, olives, parsley and red pepper and simmer gently for 10 minutes. Season to taste with salt and pepper. Just before serving, boil the pasta and drain it. Serve pasta topped with the sauce.
Spread rolls on cookie sheet. Cook. Mix 1 package Ranch dressing with cheese. Cover cooked rolls with softened cream cheese. Sprinkle Lawry's seasoned salt over all.
Brown meat and onion with seasonings in a large skillet. Add soup and milk; simmer 10 minutes. Add sour cream and vegetables. Pour into 2-quart baking dish. Put casserole dish in 350° oven while preparing biscuits. Remove from oven. Arrange biscuits on top of mixture. Bake until biscuits are done. Makes 6 servings.
Heat margarine in 10-inch skillet over medium-high heat until melted. Cook garlic, onion and chicken in margarine until chicken is brown on both sides. Stir in remaining ingredients; reduce heat. Cook 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Yields 6 servings.
Put washed raisins into a saucepan with the cold water; boil for 5 minutes. Cool and drain liquid into a measuring cup; add water to equal 1 c., if necessary. Cream together sugar and butter. Sift together flour, cinnamon, cloves and salt. Dissolve the baking powder and baking soda in the reserved raisin liquid. Mix all ingredients together and add nuts, if desired. Bake at 350° for 20-25 minutes.
Mix nuts and popped corn in a large bowl. Set aside. In saucepan, combine sugar, butter and Karo. Bring to a boil, stirring constantly, over medium heat. Boil until mixture reaches 300° on candy thermometer (hard crack stage). Add vanilla and stir. Pour over popped corn, stirring to coat. Quickly spread onto a cookie sheet to cool. Break apart when cooled.
Combine the first 4 ingredients and form into small meatballs. Brown. Combine cornstarch, soy sauce, vinegar, water, sugar and pineapple juice. Cook until thickened. Add meatballs, green pepper and pineapple. Heat through and serve.
Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and drop into fat. This recipe will make about 7 dozen biscuits. They can be frozen individually and stored in bags. When you work them up, don't let the biscuits rise too high. The fat should be slightly hotter than 350°. If fat should be too hot, the biscuits will be soggy in the center.
Combine all ingredients. Stir until well blended. Store in jar with screw lid in refrigerator until needed.
In a food processor blend cream cheese, goat cheese and butter. Line a 1 quart souffle dish with damp cheesecloth, allowing it to hang over the sides. Spread about 1/4 of the cheese mixture in the souffle dish, followed by 1/3 of the pesto. Repeat with remaining cheese and pesto, ending with cheese. Fold ends of cheesecloth over top and smooth with fingers. Chill 3 hours or until	firm. Unfold cheesecloth. Press pine nuts around sides and	garnish with basil leaves. Refrigerate, cheese keeps 7 to 10 days.
Cook chicken breasts; cool and cut in bite size pieces. Set aside. Crush 3/4 stack Ritz crackers and line bottom of a greased 2-quart casserole dish. Place the chicken pieces on top of crackers. Mix the soup and sour cream and pour mixture on top. Top with another 3/4 stack of Ritz crackers. Melt the butter and mix with poppy seed. Pour on top. Bake for 45 minutes at 350°.
In large skillet, melt butter and saut green pepper and sausage until cooked halfway, then add chicken. Cook until meats are done. With slotted spoon, remove the meat from pan, letting the drippings drain back into the pan; set aside. Add flour to make a thickening, then stir in enough milk to make a thin gravy. Add the shrimp to the skillet along with the meat and any juice it may have. Cook until the shrimp turn pink, about 10 minutes. Add salt and pepper to taste. Serve on the noodles.
Pull off about 10 leaves of cabbage; wilt in very hot water. Take raw hamburger and chop up. Add onion, salt and pepper. Add rice and mix. Take cabbage leaf; put ball of hamburger mixture in leaf and add Dash, then roll. Place toothpick to hold roll together. Place in bottom of pan. Cook over medium heat 30 minutes with water just covering. Add potatoes, whole and peeled. Sprinkle with Dash. Cover and cook until potatoes are done. Add juice or sauce and warm.
Cook and drain broccoli. Saute onion in margarine. Mix with the rest of the ingredients. Mix together. Pour into greased casserole dish. Bake at 350° for 30 minutes.
In a microwave safe bowl, melt chocolate, cream cheese and milk on high for approx. 3 minutes. Add seeds, stir and set aside. In a separate bowl combine flour, baking powder, salt, sugar, butter, egg and almond extract. Spread and press 1/2 of this mixture in the bottom of a 9 x 9 inch pan. Spread chocolate mixture on top. Sprinkle remaining dry mixture on top of chocolate. Bake at 375° for 20 - 25 minutes or until lightly browned.
Sprinkle apples with lemon juice. Combine all ingredients. Mix well. Chill. May be served on lettuce leaf.
Combine the first 6 ingredients. Spread 2/3 of the paste in well-greased 9 1/2 x 13-inch pan, then spread on preserves. Drop rest of paste over preserves so that preserves show through. Bake at 350° for 45 to 50 minutes. Cool. Sprinkle with powdered sugar. Cut into squares.
Drain peaches. Spread softened butter in bottom of deep, square pan 9x9. Pack brown sugar evenly on top of butter. Arrange peaches, cup side down on sugar mixture. Lay cherries in uniform pattern between peach halves. Cream shortening, add sugar gradually, creaming thoroughly. Blend in well-beaten eggs and flavoring. Stir in sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Pour batter carefully over fruit. Bake in 350 degree oven about 1 hour. Loosen sides of cake with spatula and turn out on pan immediately, allowing pan to rest over cake a few seconds so the syrup will drain. Serve warm or cold with whipped cream.
Cut rhubarb into one-inch pieces. Beat eggs, milk, sugar, flour, cinnamon and vanilla just until well blended. Stir in rhubarb. Pour into pastry lined pie pan. Bake at 400° for 45 minutes.
Layer lettuce, peas, onion, eggs, bacon and cheese in this order. Then top with mayonnaise. Toss when ready to serve.
Put cookies in food processor or blender and crush until mixture looks like dirt. Set aside. Combine margarine, cream cheese and powdered sugar. Mix pudding and milk according to package directions. Add to cream cheese mixture. Fold in Cool Whip. Layer cookies, cream mixture, cookies, cream mixture, etc. in deep glass bowl. End with cookie layer on top. May put gummy worms on top.
In top of double boiler put all ingredients-bring water to boiling and beat egg whites 5 to 7 minutes until peaks form. Take off burner but leave over water and add 10 marshmallows or 1 c small marshmallows beating until melted. Can be used on layer cake.
Mix well to make a good stiff cookie dough. Pinch off pieces the size of walnut or drop by teaspoon on cookie sheet. Sprinkle with a few drops of water and sugar on each or use milk instead of water. Bake at 350° until light brown.
Alternate cooked noodles, Swiss cheese, cottage cheese, American cheese and meat sauce in a dish. Bake at 350° for 20 to 30 minutes.
Boil sugar, vanilla, butter and milk for 2 minutes and stir. Turn off heat! Add marshmallows, cut in small pieces; stir until marshmallows are melted. Add remaining ingredients. Mix well and pour out on cookie sheet. Nuts may be added.
Bring stock, chicken (if desired) and ginger to a boil in medium saucepan. Reduce heat; cover and simmer 10 minutes. Strain through fine sieve and return to pan. Add remaining ingredients. Simmer 5 minutes. Season with salt and pepper. Garnish with coriander and serve.
Using vegetable shortening, lightly grease a small baking cookie sheet. In large bowl, sift flour, sugar, baking powder, soda and salt. Add softened butter and cut into flour mixture using a pastry blender or fork until it's in fine crumbs. Add raisins and toss. Pour buttermilk into flour and toss mixture with fork until mixed well. Using hands, gently gather mixture and press into a ball. Put ball on a lightly floured board and knead with palms of your hands until dough is smooth (about 1 minute). Shape into a smooth round ball and place on prepared cookie sheet. Using hands, flatten dough into a circle (about 1 1/2 inches thick). Press a large floured knife into center of loaf, halfway through dough. Repeat at right angle, to divide loaf into quarters. Sprinkle cinnamon very lightly on top. Bake at 375° for 30 to 40 minutes. Bake until golden brown. Cool on wire rack and brush top with melted butter while still warm.
Mix all ingredients together with mixer and pour into an unbaked 9-inch pie shell. Bake at 375° about 45 minutes, or until firm.
Wash cucumbers. Pack in quart jars. Place 2 garlic bulbs (this is the little individual bulbs after the big bulb has been peeled), hot pepper and 1 head of dill in each quart jar. Bring water, vinegar and salt to a rolling boil. Pour over cukes. Seal jars.
Saute margarine, onion, pepper and mushrooms together. Place in 2-quart casserole. Add 1 cup uncooked long grain rice, seasoning and broth powder, Gravy Master and water/mushroom liquid. Bake at 350° for 1 hour.
Cook sweet potatoes in their jackets in boiling salted water until nearly tender. Drain, peel and cut in slices about 1/2-inch thick. Place in a greased shallow baking dish and sprinkle with salt. Cook together brown sugar, water and butter in a separate pan for several minutes. Then stir in lemon juice and pour over potatoes. Bake in a preheated 375° oven for 20 to 25 minutes, basting occasionally with the syrup. Serves 4 to 6.
Blend mustard, mayonnaise and A.1. sauce until smooth. Gradually add cream; chill and serve with stone crab claws. Makes 2 cups.
Season roast with seasoned salt, onion powder, seasoned pepper and garlic powder. Brown roast on both sides in hot olive oil in large Dutch oven. Add 3/4 cup of water, chopped onion, minced garlic, parsley and thyme. Cover and cook slowly for about 3 hours. Remove roast to serving platter. Skim fat. Make gravy.
Wash and sterilize jars. Put 1 sprig of dill in bottom of each jar. Pack cucumbers into jars. Bring water, vinegar and salt to a boil and boil for about 5 minutes. Pour over cucumbers and seal.
Dissolve yeast in 1/2 cup water. Set aside. Combine salt, sugar and 2 cups flour. Stir in yeast, 1 cup water, beaten egg and butter. Beat in enough of the remaining flour to make a soft dough.
Put cabbage leaves into boiling water until soft; drain. Mix all ingredients. Melt 1/2 stick butter in casserole dish. Divide mixture into equal parts with cabbage leaves. Roll up; put into baking dish. Cut up 1/2 stick butter; put on top of rolls. Bake for 1 1/2 hours at 300°.
In a large bowl, toss pecans in beaten egg white, coating evenly. Add dry ingredients and toss well. Spread nuts on greased baking sheet, (I cover the sheet with foil and spray the foil with vegetable spray) and bake at 300 degrees for 45 minutes to 1 hour, stirring every 15 minutes.
Cook rice, water and salt until done. Mix together well and top with a mixture of fresh bread crumbs and Parmesan cheese. Bake at 350° for about 30 minutes or until topping is brown.
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware. Wash 3 times in clean water and soak in fresh ice water for 3 hours. Combine remaining ingredients and bring to a low boil; stir until sugar is dissolved. Add cucumbers and soak 5 to 6 hours or overnight. Boil pickles in soaking liquid for 35 minutes. Fill sterilized quart jars with cucumber slices and pour syrup over cucumbers, leaving 1/2-inch headspace. Cap each jar when filled. Process 5 minutes in boiling water bath. Boiling water should cover jars by 1-inch. Start processing time when filled jars are placed in rolling boiling water canner with tight fitting lid. Should be left on high heat during processing. Label. Store in dry, dark, cool place.
Brown sausage. Drain. Put in a greased 9 x 13-inch dish. Sprinkle with cheese. In separate bowl, mix eggs, milk, Bisquick, onion, salt and pepper. Beat and pour over sausage and cheese. Bake at 400° for 25 to 30 minutes.
Mix sugars and water in saucepan. Cook until mixture will spin a fine thread. Serve hot with hot pancakes and homemade butter.
In a medium bowl, combine the potatoes, salmon, onion, cracker crumbs, parsley, salt, pepper and egg yolk; mix well. Beat egg white until stiff peaks form; fold into salmon mixture. Shape into six patties. Heat oil in skillet; fry patties over medium heat for 3 to 4 minutes per side or until lightly browned.
Combine soy sauce, ginger, salt and garlic. Pour over pork and marinate 30 minutes. Dredge pork in cornstarch. Cook (in oil), drain. Cook vinegar, ketchup, brown sugar, Worcestershire and pepper sauce to a boil. Add green pepper and onions. Add tomatoes and pineapple, 2 tablespoons cornstarch and water. Thicken and pour over hot pork. Serve with rice.
Mix Jell-O and water; chill until thick. Stir in other ingredients. Put in muffin tins or paper muffin cups. Refrigerate until firm.
Slice carrots into pennies. Cook until fork-tender. Chop pepper and onion and combine with remaining ingredients. Add to drained carrots. Let marinate several hours and serve cold.
Combine all ingredients; spoon into 1 to 1 1/2-quart baking dish.
Place can of pineapple (with all the juice), strawberries and ice cubes in blender. Cover and set it on "chop" for about 5 seconds. Add sliced up banana and yogurt; blend on "liquefy" or "stir" for about 10 seconds, until smooth. Add sweetener to taste and blend 2 more seconds. Serves 2.
Preheat oven to 300°. Grease and flour 10-inch tube cake pan. Cream margarine, Crisco and sugar together. Add eggs, one at a time, and beat until creamy. Add flavoring, salt and flour. Beat until creamy. Bake for about 1 1/2 hours or until tests done. Cake will freeze well. Add an extra egg if more moisture needed.
Heat oven to 350°. Grease and flour angel food cake pan. Beat all ingredients (except glaze) on low speed for 30 seconds. Beat on medium speed for 3 minutes.
Combine all ingredients together. Shape meat balls. Place on baking sheet and bake until no longer pink. Simmer barbecue sauce and meatballs in crock-pot.
Add Italian seasoning and package of spaghetti season mix to two cups Master Meat Sauce. Heat and mix with 4 cups of hot, cooked, drained spaghetti.
Mix oil, sugar, eggs, zucchini and vanilla. Add dry ingredients and nuts. Bake at 350° for 1 hour for 1 big loaf pan. Adjust time for smaller loaves. Done when toothpick inserted in center comes clean.
Combine all ingredients and marinate overnight or several hours in refrigerator. Grill over slow coals about 1 hour or until done, turning frequently and brushing with marinade.
Cook and drain broccoli. Place in casserole (sprayed with Pam). Heat soup, cheese and oleo until melted. Pour over broccoli and cover with croutons. Heat in oven until croutons brown a little. If you don't like croutons, you may use Ritz crackers or Pepperidge stuffing mix instead.
Remove giblet packs; wash hens and pat dry. Cut crusts from bread; cut into 1/2-inch cubes. Place on cookie sheet. Bake at 350° until golden, stirring occasionally; remove from oven. Combine parsley, salt, pepper and poultry seasoning; set aside. In heavy skillet, melt butter. Add onions and livers; cook until livers are lightly browned and onions are tender. Remove and chop livers. Add livers, onions and butter from pan to bread cubes; toss to mix well. Salt and pepper hens lightly. Pack tightly with stuffing; truss. Place in oven baking dish, breast side up. Brush with melted butter; roast at 375°. Turn every 15 minutes; baste with butter and pan juices. Cook a total of 50 to 60 minutes, until juices run clear when knife tip is inserted in hen. Serve hot.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimientos and 1/2 can Durkee French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Mix sugar, oil, eggs and pumpkin together, then add remaining ingredients and mix well. Bake in 2 (9 x 13-inch) greased pans at 350° for 25 minutes. Cool and frost.
Make cake mix as directed. Make pudding as directed. Layer crumbled cake, strawberries, pudding, Cool Whip and Heath bars. Repeat layers.
Peel and slice carrots approximately 1/4-inch thick. Place carrots in saucepan or straight sided saute pan. Add enough water to barely cover carrots. Add butter, sugar, salt and nutmeg. Bring to a boil and reduce to simmer. Stir occasionally. Simmer carrots until almost all water has evaporated and carrots are tender. Toss carrots to coat with glaze. Garnish with chopped parsley, if desired.
Preheat oven to 350°. Mix with a spoon, cake mix, softened margarine, 2 eggs and 1 cup chopped pecans. Batter will be thick. Pat mixture into a buttered, floured 9 x 13-inch cake pan. Mix with mixer powdered sugar, 2 eggs and cream cheese. Then pour over the mixture in pan and bake at 300° to 350° for 45 minutes to 1 hour. Do not expect to test the doneness with a toothpick.
Prepare Jello according to package directions. Let it set up, then whip. Add all other ingredients. Chill.
Mix all ingredients well. Heat, stirring constantly until thickened. Pour into baked pie shell. Cover with meringue and brown.
Combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg; stir just enough to moisten the dry ingredients. Spread topping in bottom of greased 8 x 8 x 2-inch baking pan. Top with batter. Bake at 400° for 35 to 40 minutes.
Layer as listed, except mayonnaise and cheese. Mix mayonnaise and cheese, then spread on top. Cover tightly and refrigerate overnight.
Place half of Gilge pie crust in a 9 x 13-inch pan. Sprinkle pie crust with crushed corn flakes. Combine apples, sugar and cinnamon. Pour over pie crust. Cover with rest of pie crust; prick steam holes. Bake at 350° about 35 minutes. Drizzle with confectioners sugar icing. Delicious with cheese as well!
Combine water and lentils; bring to a boil. Cover, reduce heat and simmer 1/2 hour. Add chopped onion and cook 15 minutes more. Add remaining ingredients. Add more water if lentils look dry. Continue to simmer for 10 minutes. If the lentils are not tender, add a little more water and soak a few more minutes. Serve over rice, bulgur or millet.
Brown beef, salt and pepper. Mix together soups, sour cream, peas, pimientos and cooked noodles. Add to meat mixture. Pour into baking dish and sprinkle with bread crumbs or grated cheese. Bake at 350° for 35 minutes or until bubbly.
*Some suggestions: broccoli, carrots, cauliflower, tomatoes and green onion.
Brown pork chops; place in baking dish. Mix Coke and ketchup together; pour over pork chops. Cover with foil. Bake at 375° for 45 minutes. Believe it or not: This is delicious!
Heat oven to 325°. Simmer gently for 20 minutes the raisins, dates, sugar, water and shortening. Cool. Sift together and stir in dry ingredients. Mix in nuts. Pour into two well-greased and floured loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Bake for 1 1/2 to 1 3/4 hours.
Stir all ingredients to a soft dough. Gently smooth dough on floured, cloth-covered board into a ball. Knead five times.
Sift first 3 ingredients together. Then mix all ingredients together and pour into a greased and floured 11 x 7 x 1-inch baking dish. Bake at 350° for 20 minutes. Five minutes before it is finished cooking, mix topping together.
In large pot, cook ziti as package directs; cook spinach and drain. Squeeze to remove excess moisture. In a large bowl, combine spinach, Ricotta, eggs, Parmesan, pepper and nutmeg. Preheat oven to 375°. Drain ziti and return to pot. Add spaghetti sauce and oregano. Place half the ziti in a 12 1/2 x 8 1/2-inch clear shallow baking dish. Add all of the spinach mixture and half the Mozzarella. Top with remaining ziti and Mozzarella and cover with foil. Bake 25 minutes. Bake, uncovered, for 5 minutes or until bubbly. Let stand 10 minutes, then serve. Serves 8.
Saute first five vegetables in 1/2 stick margarine. Combine undiluted soup and sour cream. Mix until smooth and add carrots and sauteed vegetables, mixing lightly. Combine stuffing mix and melted margarine. Spread 1/2 of stuffing mixture over bottom of greased 12 x 7-inch baking dish. Spoon vegetable mixture on top and sprinkle with remainder of stuffing. Bake, uncovered, at 350° for 30 minutes. Serves 6.
Mix and spread in 9 x 13-inch pan; bake at 350° for 20 minutes.
Boil zucchini, sugar and pineapple for 10 minutes. Add Jell-O; boil 2 minutes longer, until it starts to thicken.