HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dip sliced eggplant in eggs, then bread crumbs and fry until golden. Layer the slices with marinara sauce, then cheeses in rectangular baking dish.
Mix all ingredients, except bread crumbs. Pour into 3-quart greased casserole. Top with bread crumbs. Bake 30 minutes at 350°. To freeze, do not cook before freezing.
Wash and slice squash; cook in salted water until tender. (Do not overcook.) Saute onion and garlic in butter and add to drained squash. Add 2/3 cup butter, sugar, salt and pepper to squash mixture. Mix well. Add milk, 2 eggs and cracker crumbs. Mix gently. Pour into buttered casserole dish. Dot top with remaining 1/3 cup butter and crushed crackers. Bake in a 350° oven for 40 minutes or until browned.
In a mixing bowl, combine milk, yogurt and pudding mix. Stir until it is smooth and thick. Next, spoon a layer of pudding mixture into 4 clear glasses. Do the same with a layer of whipped cream. Repeat layering so you will have 4 levels. Chill 1 hour. Top with nuts and drained cherries.
Melt butter in a skillet and brown onions and ground beef. Cut tops out of peppers and clean. Mix rice, ground beef mixture and spaghetti sauce and stuff into peppers. Top with cheese. Put some sauce in bottom of pan and place peppers in dish. Sprinkle 1/2 teaspoon of sugar in each pepper (optional). Cover with foil and cook at 350° for 30 minutes.
Brown beef and onion together; add tomatoes, ketchup, steak sauce and parsley. Simmer for 30 minutes. Cook macaroni.
Combine crabmeat and shrimp. Combine mayonnaise, French dressing, chili sauce, horseradish, onion, lemon juice, Worcestershire sauce and seasonings. Pour over crabmeat and shrimp. Cover and chill 2 to 3 hours. Serve on lettuce and garnish with tomato wedges.
Blend beaten eggs, canned pumpkin, sugar, salt, cloves, cinnamon, ginger and nutmeg. Slowly add condensed milk. Mix well. Pour into 2 unbaked pie shells. Bake at 400° for 15 minutes, then reduce temperature to 375° for about 45 minutes, or until you can cut center with a knife and none of the pie filling clings to it.
Fry pork chops until tender and brown. Place onion rings and bell pepper over cooked chops. Put rice inside pepper. Pour tomatoes and celery (mixed) over this and season to taste with salt and pepper. Simmer approximately 1 hour in covered frypan on top of stove.
Mix well. Pour into	greased and floured 9 x 12-inch pan. Bake at 300° to 325°.
Heat oven to broil. Remove mushroom stems; chop enough stems to make 1/4 cup. Saute mushroom caps in margarine 5 minutes. Mix soft cream cheese, Parmesan cheese and bread crumbs until well blended; stir in chopped stems. Fill mushroom caps. Broil until browned. Makes about 2 1/2 dozen.
Cook short ribs and stew meat together until done. Add onion, celery and seasoning. Cook until done. Add all precooked leftover veggies. Heat thoroughly. Serve with cornbread.
Scald milk; add sugar, salt and margarine. Let cool. Dissolve yeast in water. Add milk and cheese and flour. Stir about 2 minutes until well blended. Cover; let rise until more than double. Stir down and beat vigorously for 1/2 minute. Turn in greased 1 1/2 quart casserole or two 9 x 5 x 3-inch loaf pans. Bake at 375° for 1 hour (no second rising).
Let cream cheese set out for 1/2 hour. Mix all the ingredients together in a large bowl (with gloved hands) until well mixed. Roll salmon mixture in a ball, then roll in the walnuts. Keep refrigerated until ready to serve.
Combine all ingredients. Bake at 425° for 30 to 35 minutes.
Preheat oven to 375°. Meanwhile in an 8 x 12-inch baking dish, arrange chicken, skin side up. Drizzle with margarine. Bake 40 minutes. Spoon soup over chicken. Bake 20 minutes more or until chicken is tender and juices run clear. Transfer chicken to platter. Stir sauce. Spoon sauce over chicken. Garnish with parsley. Makes 4 servings.
Brown meat. Drain off fat. Arrange in layers cooked noodles, 1/2 of the cheese, onions, ground beef, green peppers and diced tomatoes. Mix together tomato juice, Worcestershire sauce, salt, garlic salt, herb seasoning and pepper. Pour over casserole. Bake at 350° for 20 minutes. During last 5 minutes, arrange remaining cheese over the casserole. Heat until cheese melts. Let stand 5 minutes before serving. Serves 6.
Beat egg whites; slowly add sugar. Fold in Cool Whip, macaroons and sherry. Place cupcake papers in muffin tins. Put in mixture and freeze. Decorate. Serve with cookie.
Pick chicken off bones. Lay meat in the bottom of a 13 x 9-inch pan. Mix soup and milk. Pour over chicken. Melt oleo and mix with stuffing. Spread over casserole and bake at 350° for 30 minutes.
Mix all ingredients together. Spray a 9-inch square pan with nonstick spray. Pour batter in carefully. Bake in preheated 400° oven for 35 to 40 minutes. Can be frozen.
In large pot, cook and stir celery, carrots and garlic in hot margarine, over medium heat, for 4 minutes, or until tender. Carefully stir in broth, potatoes and dill. Heat to boiling, then reduce heat. Simmer, covered, for 20 to 25 minutes, or until potatoes are tender, With back of large spoon, or masher, lightly mash about 1/2 of potatoes in the broth. Add drained beans to mixture.
Mix all ingredients. Cover bowl and let stand in refrigerator a few hours. Form in balls. Brown in oil. Do not overcrowd. Place in crock-pot with your spaghetti sauce and cook on low for at least 8 hours and serve.
Toss together potatoes, mayonnaise, salt, pepper, cheese and onion. Place mixture in greased 9 x 13-inch pan. Sprinkle with crumbled bacon and sliced olives. Bake at 325° for 1 hour.
Brown meat. Add onion, tomato soup and Tabasco sauce. Simmer 1 1/2 hours. Chop lettuce. Mix enchilada sauce with tomato paste and water as package instructs. Heat up beans. Fold into shells the meat, beans and lettuce. Place in a 9 x 13-inch pan. Top with sauce and cheese. Bake at 375° for 10 minutes.
Boil the chicken until tender; cut it into small pieces. Make the mashed potatoes any way you like; you can put garlic and cheese or whatever. After the chicken and the potatoes are done, layer it in a big pan: cream of celery, chicken breasts, green beans and mashed potatoes. Keep doing this until you run out of ingredients. Then sprinkle the fried onions and the shredded cheese and put it in the oven until the cheese is bubbling.
Stir together the salt, sugar and syrup in one-quart bowl. Microwave on High for 5 minutes. Stir in peanuts. Microwave on High for 2 minutes. Stir. Microwave 1 to 3 minutes longer, until it is light brown. Remove from microwave. Add butter, vanilla and soda. Stir until butter is all melted. Pour out on warm buttered cookie sheet to 1/4-inch thickness. Cool and eat.
Mix first 4 ingredients in blender or electric mixer. Add oil slowly. Stir in poppy seeds. Serve over fresh fruit or finely shredded red cabbage and seedless fresh grapes.
Combine and cook all day in slow cooker. Push bread with thumb and index finger into muffin tins and toast in oven at 450° about 10 minutes. Dip Chicken Ala King into bread cups on everyone's plate.
Melt margarine, syrup and brown sugar until blended. Pour margarine mixture over cereal mixture. Place in large pan and bake 20 to 25 minutes at 325°, stirring 1/2 way through. Immediately spread mixture on wax paper covered cooling rack. Cool completely and store in airtight container.
Mix first 5 ingredients in a pan on top of stove. Bring to a boil for 5 minutes and remove. Add marshmallow and peanut butter. Mix and chill.
Boil sugar until it forms a hard ball when dropped in cold water. Pour over stiffly beaten egg whites and beat until it cools and creams. Then drop on wax paper by spoon. Put halos of chopped nuts on top of the candy.
Cook celery, onion and green pepper in oil until tender. Blend flour into mixture. Stir in chicken broth and milk; cook to a smooth sauce, stirring constantly. Add chicken to sauce; season with salt. Heat mixture thoroughly. Serve on rice, toast or biscuits. Yields 4 servings.
Preheat oven to 375°. Split the loaf of bread in half lengthwise. Melt the butter in saucepan and add the garlic, stirring. Stir in the parsley and salt and pepper to taste and remove from the heat. Spoon and brush one half of the bread with the mixture. Cover with the second side, sandwich fashion. Wrap the bread in a sheet of heavy-duty aluminum foil and bake 10 minutes or until piping hot.
Cook potatoes, water, cubed chicken, onion, celery and grated carrots until done. Add cream of chicken soup and Velveeta cheese.
Peel, slice and sugar peaches until they make a liquid. Melt butter in a baking dish. Mix flour, baking powder, sugar, salt and milk in bowl. Pour batter in pan with melted butter. Spoon peaches over batter and bake for about 1 hour at 350°.
Place paper liners in a muffin tin, if you use them; otherwise, butter the tin well. Fill them to 3/4 full and bake in a 350° oven for 25 minutes. Makes 1 dozen 2-inch muffins.
Slice green peppers; slice onion thinly. In 12-inch skillet over medium-high heat in tablespoon of hot olive or salad oil, cook green peppers, onion, garlic, dried thyme leaves and 1/2 teaspoon salt until vegetables are tender-crisp; add tomatoes and hot pepper sauce. Cook 2 to 3 minutes until tomatoes are softened. Spoon mixture onto warm large platter to keep warm.
Cook potatoes in water with chicken bouillon, onions, celery and carrot until tender. Do not drain. Mash with a potato masher. Add margarine, parsley, milk, salt and pepper. Heat thoroughly.
In a large bowl, measure 3 cups of the orange juice, the lemon juice, eggs, sugar, cinnamon, ginger and cloves. Blend with beater. Stir in remaining orange juice. Cover and refrigerate. Just before serving pour eggnog mixture into punch bowl. Spoon ice cream into bowl; add ginger ale. Blend with beater. Sprinkle with nutmeg. Makes 30 servings.
Roll chicken pieces in flour, then in eggs and finally in bread crumbs, patting it on well. Using a frying pan, brown in olive oil until done. It doesn't take long and they are good!
Blend mayonnaise and oleo. Add other ingredients. Slice French bread in half-horizontally. Spread with mixture. Bake on a cookie sheet at 350 degrees for 20 minutes. Slice--serve hot.
Pack eight quart jars with cucumbers. To each jar, add 3 teaspoons dill seed, 1 clove garlic and 1 teaspoon lump alum.
Trim cabbage. Cut heads into small wedges. Pack into jar, placing tomatoes and pepper about midway. Pour salt over cabbage and add water. Fill pint size freezer bag with water and weight mixture down. Make sure water covers cabbage. Cover jar with dish towel, held in place with a rubber band. Store in warm place 10 to 14 days. Can the same as kraut.
In large mixing bowl cream butter and sugar. Add eggs and beat until creamy.	Mix flour and soda. Add to creamed mixture and mix well. Add buttermilk, jam and allspice. Mix well. Stir in walnuts, raisins and coconut. Pour into lightly greased and floured 10-inch tube pan. Bake 1 hour in preheated 325° oven. Cool 15 minutes in pan. Loosen cake and invert onto cooling rack. Serves 12 to 16.
Mix stuffing, chicken broth and butter together. Pat down in a 12 x 8-inch casserole. Add chicken mixed with onion, celery, mayonnaise and salt; mix 2 eggs with 1 1/2 cups milk. Pour over evenly. Cover with foil and marinate overnight. One hour before serving, spread 1 can of cream of mushroom soup over top. Bake at 350° for 40 minutes. Sprinkle with grated cheese. Put back in oven 10 minutes more.
Scald and measure the milk. Add the yeast cake, sugar and salt; mix thoroughly. Add about 1/2 the flour, mix well. Add the shortening and remaining flour. Knead the dough quickly and lightly, until it is smooth and elastic. Grease lightly. Allow to rise in a warm place (80°) until doubled in bulk.	This will require about 2 hours. Punch down. Let rise about 45 minutes. Mold into loaves and let rise about 1 hour. Bake at 380° until done.
Beat eggs slightly; add sugar, salt, spices and milk. Add butter to mashed sweet potatoes. Blend with milk and egg mixture. Pour into unbaked pie shell and bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 to 40 minutes or until firm.
Mix together the first 3 ingredients. Add next 4 ingredients. Roll in balls the size of a walnut. If mixture seems too wet, add a little flour at a time until easily handled. Roll these in a mixture of sugar and cinnamon.
Brown onions and garlic in small amount of olive oil. Add ground beef and cook until tender and meat is brown. Season with salt and pepper. Cook until sauce is thick or the longer you cook, the better.
Put chicken in cooking oil and cook until brown. Add remaining ingredients and simmer 1 hour. Serve over rice.
Mix flour, sugar, eggs, baking soda, vanilla and nuts. Add crushed pineapple. Bake in 9 x 13-inch pan for 35 to 45 minutes at 350°. "Happy eating".
Combine all ingredients in 1 1/2-quart microwave safe bowl. Microwave on High 5 minutes, stopping after 3 minutes. Serve hot with tortilla chips or as a veggie dip. Makes 3 cups.
Combine marinade and place pork chops in a glass dish; add marinade. Cover and refrigerate overnight, turning occasionally. Grill or broil chops for 8 to 10 minutes; brush occasionally with reserved marinade.
Turn oven to 425°. Mix all ingredients in large bowl. Broccoli does not have to be cooked. Melt butter, then add other ingredients. Bake until golden brown (usually about what recipe calls for to make Jiffy mix muffins).
Cut uncooked fish into small pieces. Add lime juice to cover fish; cover and refrigerate 3 to 4 hours, or until fish become opaque. Stir occasionally.
Completely cook chicken in Miracle Whip about 8 minutes. Stir in broccoli and cheese. Heat until cheese is melted. Serve over hot cooked rice.
Grease a 9 x 13 inch pan. Place peaches in bottom of pan and sprinkle with nutmeg. Sift together flour, sugar, baking powder and salt; set aside.
Fry bacon until crisp. Drain off most of the fat. Add onion to bacon and saute until onion is soft. Drain butter beans and kidney beans. Combine all in large 3 quart casserole. Bake at 350 degrees for 1 hour uncovered. Serves about 10.
Cut tortillas into 1-inch pieces. Combine with meat, soup, salsa, milk and 1/2 cup cheese. Pour into 9 x 12 pan. Cover and bake 45 minutes at 400°. Uncover; sprinkle with remaining 1/2 cup cheese. Return to oven until cheese melts; serve.
Place potatoes on bottom and up sides of 8 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can of the onions and tomatoes in potato shell. Combine soup, milk, 1/2 cheese and seasonings. Pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, for 2 to 3 minutes longer. Serves 6.
Preheat oven to 350°. Grease a 12-inch pizza pan. In medium bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Beat in egg. Stir in flour and baking soda until well blended. Spread dough into prepared pan. Bake 20 minutes or until lightly browned. Sprinkle marshmallows and candies on cookie during the last 5 minutes of baking. Cool 10 minutes in pan on wire rack.
Dough is crumbly. Drop by teaspoonfuls on greased cookie sheet. Bake 15 minutes in a 350° oven.
Mix the sugars and shortening, peanut butter and margarine together. Stir in flour. Shape dough into balls. Roll in granulated sugar. Place on cookie sheet about 2 inches apart. Bake at 350° until edges are light brown, 8 to 10 minutes. As soon as they are removed from the oven, press a chocolate Kiss in center of each cookie.
Grate zucchini and combine with eggs, oil and vanilla. Mix all dry ingredients together. Combine all ingredients and put in two loaf pans. Bake at 350° for 1 hour.
First layer: First 3 ingredients, blend together and press in 9x13 pan. Bake at 375 degrees for 15 minutes. Let cool.
Saut the onion in butter or margarine. Brown pork chops on both sides in separate pan. Layer sauteed onions, browned pork chops and onions in a 9 x 13 baking dish. In a small bowl, blend chili sauce, flour, salt, pepper and ginger ale. Pour mixture over pork chop/onion mixture. Bake at 350° for 1 hour.
Dissolve jello in hot water. Add tomato sauce and vinegar. When partially set, add avocados, onion and celery.
Scald cream (half and half) with butter. Add to thoroughly mixed dry ingredients. Bake for 30 minutes at 350°.
Mix cake mix, butter and 1 egg together and spread in greased 13 x 9-inch pan.
Bake in very hot oven (500°) for about 10 minutes. Turns out nice in kitchen range. Electric oven not so wise.
Mix milk and Cool Whip; refrigerate for one hour. Add cherry pie filling and crushed pineapple. Mix well; add pecans and refrigerate until serving time.
Brown first four ingredients together in Dutch oven; drain. Add soup, Ro-Tel, tomatoes, cabbage, salt and pepper. Simmer 45 minutes. Serve with corn bread.
Combine cooked rice, milk, sugar, salt and oleo. Cook over medium heat. Stir constantly until thick. Stir in vanilla. Add raisins, if desired. Yields enough for one person.
Mix 1/2 cup warm water and 1 teaspoon sugar in a small bowl. Add dry yeast and let stand 15 minutes. In a large bowl, mix 3 1/2 cups warm water, 1/2 cup sugar, shortening, vinegar and salt. Mix well and let cool to lukewarm. Add flour. Knead until smooth and elastic. Let rise, then punch down and form into rolls. Bake at 375° for 30 minutes or until done. This is a large recipe and can be cut in half. A full recipe will make 5 to 6 dozen rolls. I usually make a large pan of rolls plus a pan of cinnamon rolls and some hamburger buns. It is also a good recipe for hamburger buns for family gatherings. The extra rolls freeze well.
Layer potatoes, cheese and ham in casserole. Mix flour and milk; pour over potatoes. Add butter, salt and pepper. Bake at 375° for 1 1/2 hours (40 to 60 minutes in microwave) or until hot and bubbly.
Preheat oven to 350°. Mix butter, sugar, and eggs together. Fold in dry ingredients that have been sifted together. Add mashed bananas and nuts. Bake in loaf pan 9 x 5-inch for 40 to 50 minutes. When done, cool 5 minutes in the pan. Then turn out on rack to cool.
In medium saucepan combine roast beef and barbecue sauce. Cook over medium heat 15 minutes to blend flavors, stirring occasionally. Serve in buns. Yields 8 sandwiches.
Cut cabbage in 4 quarters; then slice each quarter into 1/2-inch slices. Cut up green pepper and onion. Add about 3/4 cup water, cover and cook on medium burner for 15 minutes. To be eaten alone, or along with a full meal, serving as a vegetable.
Mix first 6 ingredients together. Add remaining ingredients and put the noodles right before serving.
Combine apricots and boiling water; allow to stand until most of the water is absorbed; drain. Sift flour and baking powder into bowl. Beat butter or margarine, brown sugar, sugar substitute and water until well blended. Add the flour mixture; blend with a fork until the dough forms a ball. Place the dough on wax paper; flatten slightly. Wrap in the wax paper; chill in the freezer 20 minutes.
Boil turnips and peel; cut in slices. Add chopped onion, salt, oregano, vinegar and oil. Toss gently and top with sliced eggs.
Boil 1 cup water and add 2 packages of jello, then add 1 cup cold water. Drain pineapple and mix with jello and add blueberry pie filling. Chill until jelled.
Place all ingredients, except cheese, meat and pepper, in blender and mix. Pour into 9-inch buttered pie pan. Sprinkle meat, cheese, green pepper or onion over top and push gently under surface with back of spoon. Bake 45 minutes at 350°. Cool for 10 minutes before cutting.
Preheat oven to 375° after cooking potatoes in jackets in boiling water in covered saucepan until they can barely by pierced with a fork; drain, cool and peel. Place in shallow baking dish, side by side.
Assemble blender. Put water, orange juice and dates in blender container. Cover and process at blend for 2 to 3 cycles. Cook mixture on low heat until thickened. Blend chopped nuts. Add to date mixture. Cool.
Combine all ingredients and chill overnight. Roll into balls. Place on serving tray. Sprinkle with paprika. Makes 2 dozen.
Brown hamburger in pan. Add beans, tomatoes, chopped pepper and onion. Cook 20 to 30 minutes.
Do not preheat oven. Spray one 12-cup Bundt pan with vegetable cooking spray.
Arrange fruit in the bottom of a shallow 1-quart serving dish. Place remaining ingredients in an electric blender. Cover and blend at medium speed, 10 seconds or until smooth and creamy. Pour sauce over fruit and stir gently to mix. Cover and refrigerate 3 hours or overnight. Makes 4 servings.
Melt first 4 ingredients until smooth. Add Rice Chex and mix gently until coated. Now put 2 cups of powdered sugar in a brown grocery bag and shake until coated. Leave in bag until cool.
Combine chicken, eggs, olives and mayonnaise. Fill sandwiches (3 slices to a sandwich).
Place the cabbage in a greased 2 1/2-quart baking dish. In a skillet, cook beef and onion until done. Stir in rice, salt and pepper, if desired. Spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40 to 50 minutes or until rice and cabbage are tender. Uncover. Sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Makes 4 servings.
Saute celery and mushrooms in butter until crisp-tender but not browned. Add cabbage; saute for 3 minutes. Dissolve bouillon cubes in water; add to vegetables. Mix well. Add soy sauce, water chestnuts and chicken to mixture. Bring to a boil. Cook gently, uncovered, for 5 minutes. Makes 6 servings. Wonderful!
Cream together the margarine, sugar and vanilla. Add crushed potato chips and pecans. Stir in flour. Form small balls with 1 tablespoon of dough. Place on ungreased cookie sheet. Press balls with flat bottom of glass dipped in sugar. Bake in oven at 350° for 16 to 18 minutes, or until cookies are light brown.
Beat eggs. Add all ingredients to beaten eggs and blend well. Spread in a well-greased and floured jelly roll pan. Bake at 325° for 25 to 30 minutes. They freeze well.
Preheat oven to 400°F (200°C). Place biscuits 2-inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a saucepan, bring pineapple to a boil. Remove from heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into an 11 x 7 x 2-inch dish. Refrigerate several hours or overnight. Cut into squares. Yields 12 servings.
Cut cabbage into wedges; place in saltwater and cook until done. Cabbage should be firm, but tender. Drain well. In saucepan, combine margarine, flour, onion, bell pepper and milk; cook until thick. Remove from heat; add soup, pimento and cheese. Mix well. Combine cabbage with liquid mixture and pour into casserole dish. Bake at 375° until cheese is melted and casserole is bubbly.
In oven, brown beef in margarine. Add Worcestershire sauce, bay leaves, garlic, paprika, ground cloves, 1 1/2 cups hot water and 1/2 teaspoon pepper. Cook, covered, for 1 1/4 hours; stir often. Remove bay leaves. Add vegetables; cook, covered for 30 to 45 minutes. Drain; reserve liquid. Skim fat. Add water to liquid to equal 1 1/4 cups. Return to oven. Combine cornstarch and 1/4 cup cold water; stir into hot liquid. Cook and stir until thickened. Stir in beef and vegetables. Heat through.
Core apple (not all the way through). Peel 1/3 of the way down from stem end. Combine 1 tablespoon brown sugar and 1/2 teaspoon butter. Fill center of apple and sprinkle with cinnamon. Microwave 2 to 2 1/2 minutes on High.
Place all ingredients, except the chicken liver, into a large pan. Bring to a boil. Turn heat to simmer for 2 hours. Remove chicken, strain broth. This broth may be used for soup, stew or just eaten like it is. Will keep in refrigerator for 1 week.
Rinse mushrooms and wipe gently with a paper towel to dry. Remove stems and chop finely. Saute stems in butter for 2-3 minutes. Add bread crumbs, nuts, garlic chives, basil and tarragon. Season with salt and pepper to taste.