HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel eggplant and cut into slices. Boil in salt water until tender; drain and mash. Chop onion and saute in margarine. Combine other ingredients and top casserole with buttered bread crumbs. Bake at 350° for 30 minutes.
Mix together the Jell-O and cottage cheese. Fold in fruit and Cool Whip. Chill.
Put oil in a pan. As soon as it is hot, fry tortilla until crispy, then make sure it is not too greasy. If it is, wipe it with a napkin or paper towel, then layer some refried beans, lettuce, tomato, cheese and avocado. Enjoy!
Use large pan. Melt margarine; add milk. Sift in powdered sugar. Add vanilla, coconut and pecans; mix well. Shape into walnut-size balls. Refrigerate overnight. Use toothpicks to dip. Melt chocolate chips and paraffin in double boiler or microwave. Twirl each ball a second to harden dip. Place on wax paper and refrigerate. Keeps indefinitely.
Mix milk, water and salt together and chill. Fold in whipped cream and vanilla. Put into freezer.
Clean and remove stems from mushrooms. Mix all ingredients except oil. Fill caps with the mixture. Pour tablespoonful of oil in pan, place mushrooms in pan with stuffed side up. Pour rest of the oil over mushrooms. Bake 20 minutes at 350°.
Mix all ingredients together, blending well, forming dough into long tube-like, approximately 1 1/2 to 2-inches in diameter. Put in wax paper and chill until firm. Slice and bake at 350°.
Brown ground round and onions. Pour off fat. Add garlic salt and oregano. Add pizza sauce. Put into 9 x 13-inch greased pan. Sprinkle with Mozzarella cheese. Mix eggs, milk, oil, salt and flour. Pour over meat mixture. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Can garnish with black olives and green peppers.
Take the stems out and wash the strawberries. Pat them dry. Microwave the white chocolate according to package directions. Dip the strawberries, covering them halfway (small end first).
Cut chicken breasts in half and place in greased dish. Top with cheese. Combine soup and wine and pour over chicken. Sprinkle stuffing on top and drizzle margarine over crumbs. Bake 45 minutes in 350° oven.
Combine all ingredients, except French bread. Spread mixture on both sides of French bread which has been split. Layer your choices of turkey, ham, beef and chicken (deli slices). Wrap in foil; heat in oven. Cut and serve.
Stir together all ingredients. Bake at 400 degrees until browned. Makes 6.
In a large bowl, stir together flour, oats and oat bran. Add baking powder, baking soda and salt. In another bowl ,whisk the eggs with the buttermilk just until blended. Pour mixture over the oat-flour mixture. Melt 1/4 cup butter. Add to batter. Pour some of the batter onto preheated lightly greased waffle iron. Bake waffles until crisp and golden, about 3 minutes on each side. Repeat with remaining batter. Serve waffles with honey, jam or fruit or berries.
You may de-ice potatoes in microwave or at room temperature (do not thaw). Mix all ingredients and pour into a large baking dish. Top with melted butter and corn flakes. Bake at 300° for 1 hour and 15 minutes. Good for breakfast or dinner.
Melt shortening, brown meat. Stir in the consomme, wine, soy sauce, garlic and onion salt. Simmer 1 hour or until meat is tender. Blend cornstarch and water; stir into meat mixture. Serve over hot cooked rice or noodles. I also use either round or venison steak.
Spread marinara sauce evenly over English muffin halves. Sprinkle with cheese. Arrange 4 pepperoni slices on each half. Broil 4 to 5-inches from heat for 2 to 3 minutes or until cheese bubbles and turns brown. Cut each muffin half into 4 wedges. Makes 32 servings.
Dissolve Jell-O in boiling water. Add juice from strawberries and pineapple. Stir. Add remaining ingredients, except sour cream. Pour half of mixture in mold. Let congeal. Add layer of sour cream. Add remaining Jell-O mixture. Congeal and enjoy!
Heat oven to 375°. Separate dough into 4 long rectangles crosswise in ungreased 15 x 10 x 1-inch pan. Press over bottom and 1 inch up sides. Seal perforations. Bake for 14 to 19 minutes, until golden brown. Cool completely. In a small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with remaining ingredients. Cut into appetizer size pieces. Store in refrigerator. Makes 60.
Pour all ingredients in a casserole dish. Bake 30 minutes, then stir and bake 30 additional minutes at 350°, uncovered.
Mix together and set aside; brown 1 1/2 pounds ground meat and drain. Chop 1 large onion and 1 jalapeno pepper. Grate 1/2 pound cheese or use sliced cheese. Pour 1/2 batter, spread grated cheese, spread ground meat, spread onions/peppers and top with remaining batter in large skillet. Bake at 350° to 375° for 45 minutes.
Mix the first 4 ingredients and pour into a 9 x 13-inch pan. Saute margarine, onion and pepper. Stir in and pour over corn mixture the sour cream. Bake at 400° for 20 minutes. Shred Cheddar cheese; sprinkle over top and bake 10 minutes more.
Boil chicken breast until tender. Chop to small pieces and layer in buttered casserole dish (9 x 13-inches). Stir 2 cans cream of chicken soup and 8 ounces sour cream and layer. Crumble Ritz crackers and layer on top. Bake at 350° for 20 minutes.
In large kettle or Dutch oven, stir together beef, tomatoes and liquid, cabbage and onion. Cook over low heat, stirring occasionally, for 3 hours. Stir in lemon juice and honey. Continue cooking 15 more minutes. Makes 6 to 8 servings.
Preheat an oven to 400° (200°C). Butter standard muffin tins. In a large bowl, stir and toss together the flour, brown sugar, baking powder and salt. Set aside. In a medium bowl beat the peanut butter briefly until smooth, then beat in a few spoonfuls of the milk. Beat in the remaining milk then beat in the melted butter and eggs. Stir in the peanuts. Add to the combined dry ingredients and stir just until blended. Spoon into the prepared muffin tins, filling each cup about three quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 5 minutes, then remove. Makes about 16 standard muffins.
Beat eggs, oil, water and salt together until foamy. Add enough flour to make a dough that is soft and elastic (much like soft bread dough, but not sticky). Wrap in a towel; let rest about 10 minutes. Divide dough into 3 to 4 smaller balls. Flour and roll through pasta maker; cut as desired. Or roll very thin with rolling pin on floured surface and cut with sharp knife. Cook in boiling water until al dente.
Line cookie sheet with foil. Lay out soda crackers on foil in a single layer. Melt the butter and brown sugar until smooth and pour over crackers. Bake at 350° for 10 minutes. Remove from oven and sprinkle chocolate chips. When chips are soft, spread and top with chopped nuts.
Dice fine the celery, onion and pepper. Add butter and cook until clear. Add mushroom soup and cook until mixed well. Add milk and a little cornstarch if needed to thicken. Add salt and pepper to taste. Add lima beans and pimiento. Simmer a few minutes. Place in casserole; cover with cracker crumbs. Bake for 15 minutes at 325°.
Remove stems, seed and membranes from chile; chop chile. Cook and stir chile, onion and garlic in butter in 2-quart saucepan until onion is tender. Add tomatoes, celery, lemon juice, salt, sugar and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Stir shrimp into tomato sauce; heat to boiling. Reduce heat, cover and simmer 5 minutes. Serve over rice. Garnish with parsley.
Place all ingredients in a food processor. Chop, but leave coarse. Use as a dip for nacho chips.
To toast pine nuts, spread on cookie sheet. Bake at 350° for 3 to 6 minutes or until light golden brown, stirring occasionally. Heat oven to 350°. Cook broccoli as directed on package; drain. Place in ungreased 12 x 8-inch (2-quart) baking dish or 2-quart casserole. Drizzle with oil. Sprinkle with 1/4 cup of the cheese; toss to coat.
In a 13 x 9-inch pan, layer rice, chicken and broccoli; pour mixture of soup, milk, cheese and sherry over layers. Sprinkle with paprika. Bake 10 minutes in microwave or 1/2 hour at 325° in oven.
Beat yogurt and sugars at medium speed. Add eggs and vanilla; mix well. Combine flour, soda, salt and oats. Gradually add to yogurt; mix well. Stir in raisins. Drop by teaspoonfuls on Pam-sprayed cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool on wire rack.
Mix all ingredients in freezer canister and set in refrigerator until throughly cold, for faster freezing. Makes about 2 quarts of ice cream.
Combine sugar, cornstarch and salt in double boiler; add milk, egg yolks and margarine or butter. Cook and stir until thickens. Add coconut and vanilla. Spoon into baked pie shell. Top with meringue.
Cut zucchini into quarters. Cook with onions until just tender. Drain well and then place in baking dish or pie plate. In blender, pour remaining ingredients. Pour this mixture over zucchini and onions. Bake at 350° for 40 to 50 minutes. Test for being done by inserting knife into center. If it comes out clean, it is done. May sprinkle grated cheese over top before serving.
Mix first 5 ingredients with fork and stir in 1 cup milk. Spread 4 cups of sliced rhubarb in a 9 x 13-inch pan. sprinkle with 3/4 cup sugar and some cinnamon. Spread batter over fruit and sprinkle with 1/4 cup sugar and some more cinnamon. Cover with 1 cup water. Bake at 375° for 30 minutes.
Beat egg slightly in a large bowl. Add finely chopped onion, celery and green pepper. Mix in all ingredients; shape into a loaf in a baking pan. Bake at 350° for 1 hour, or until brown on top. Makes 6 servings.
Combine sugar, cocoa and milk in a large saucepan. Stir well and add margarine. Bring to a boil over medium heat, stirring often. Boil mixture for 1 minute, then remove from heat. Add peanut butter and vanilla, then mix well. Add oats. Stir until oats are well coated. Pour into a buttered 13 x 9-inch pan. Pat down with spatula. Allow to set 15 to 30 minutes. Slice into bars and enjoy!
Mix all but last 3 ingredients together. In a separate bowl, mix last three ingredients. Pour over dry ingredients. Stir. Toast 1 hour at 350°, stirring often.
Mix oil, dressing, lemon pepper and garlic salt together. Pour over oyster crackers. Bake at 200° for 1 hour, stirring every 15 minutes.
Cook ground chuck and onion; drain. Put next 6 ingredients in blender and mix. Then add to ground chuck and simmer 30 minutes. Cook noodles and drain. Stir together noodles and sour cream. Spray 13 x 9 dish. Layer noodle mixture in bottom. Top with meat mixture. Top with cheeses. Cover with foil. Bake 35 minutes at 350°. Uncover and bake 5 minutes.
Mix horseradish and cream cheese together. Spread on ham slices and roll. Freeze for about 1 hour. Take out of freezer and while still frozen, slice each roll into 3 to 4 pieces. Put into refrigerator until ready to serve. Great hors d'oeuvres.
Put rice, sugar, 3 cups milk and salt in top of a double boiler, and cook 1 1/2 hours. Meanwhile, pour boiling water over raisins and let stand 1/2 hour; drain. Mix eggs and 1 cup milk with rice and drained raisins. Put in well-greased 1 1/2 or 2-quart baking dish. Dot with butter and sprinkle with nutmeg or cinnamon. Set in pan of hot water to come 1 inch up on the side of pan. Bake at 350° for 1 to 1 1/2 hours. Serves 6.
Coat both sides of a slice of bread with margarine. Fry in a hot skillet until brown. Serve like a pancake or French toast with syrup, jam or a poached egg.
Combine sugar, flour and salt in saucepan. Stir in milk. Cook over low heat for about 10 minutes or until custard coats a spoon. Stirring constantly, mix small amount of hot mixture into beaten egg yolks. Add to hot mixture and cook 3 minutes longer. Add canned milk and vanilla. Cool mixture and pour into freezer and freeze.
Dissolve sugar in water. Add remaining ingredients. Other fruit can be added (i.e., strawberries, peaches, etc.). Freeze. Serve nearly frozen. Icy and delicious.
Sprinkle gelatin over 1 cup milk in small saucepan; let soften 5 minutes. Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Remove from heat. Add Equal and cool. Prepare whipped topping according to directions, using lemon juice and milk for water. Whip ten minutes or until thick and fluffy. Whip egg white until peaks form. Combine whipped topping and gelatin mixtures and fold in egg white. Freeze 3 to 4 hours or in electric freezer.
Cut onions, peppers and celery fine. Cook onions, peppers and celery in shortening (or oil) for 30 minutes. Add tomato sauce, water and all other ingredients and simmer (slow flame) for one hour. Use with white crust pizza dough; not as good on whole wheat. Spread sauce on pizza and sprinkle oregano lightly. Favorite toppings with sauce: Colby, Cheddar cheese and ham. Usually bake pizza at about 400° for 15 minutes.
Put parsley in egg. Dip veal in egg, then in flour and repeat once. In a frying pan with oil, brown veal until a bright gold.
Brown hamburger with onion and celery. Add remaining ingredients. Simmer together over low heat.
Run through food grinder (pepper first). Drain, saving 3 tablespoons juice. Soak gelatin in juice and dissolve over hot water. Add to vegetables. Fold in mayonnaise. Leave in refrigerator until spreading sandwiches.
Break up lettuce into bite size pieces. Place in bottom of pan. Spread english peas over lettuce. Layer pepper, onion and celery over peas. Spread mayonnaise over celery. Sprinkle with parmesan cheese and bacon bits. Best if refrigerated over night.
Mix 2 (of a three package set) packages of dry yeast with warm water. Set aside. Mix rest of ingredients. Add yeast mixture to other mixture. Let rise until double in bulk. Divide into two balls. Spread on greased pizza pans. Bade 400 for 10 minutes. Remove from oven and put on sauce, then pizza ingredients. Bake 10-15 minutes longer.
Combine garlic, basil, pine nuts, half and half and salt in blender. Blend at low speed until ingredients are chopped fine and form a paste. Gradually blend in olive oil alternately with cheese, blending until well mixed. Gradually add whipping cream, stirring until well mixed. Use as sauce for pasta. Good on ravioli or on sliced boiled potatoes. (A little on the firm side, not sliced too thin.)
Place whole graham crackers on cookie sheet. Break pecans on top of graham crackers. Put sugar and margarine in saucepan; bring to a boil. Boil 2 minutes. Pour mixture over graham crackers and pecans. Bake in a 350° oven for 8 minutes. Cool. Remove with spatula to wax paper to harden.
Mix cream cheese and butter; fold all together. Put on crust. Cover with blueberry pie filling; refrigerate.
Trim brisket of all visible fat. Make a thin paste of remaining ingredients, using enough liquid smoke for a spreadable consistency (about 1/2 cup). Rub mixture over entire brisket; place on a sheet of aluminum foil large enough to cover and seal completely. Place in a baking pan large enough to catch any drippings. Bake in a 250° oven overnight or 6 to 8 hours. Let cool 15 to 20 minutes before slicing. This is easier to slice using an electric knife. Slice across the grain of the meat.
Cream margarine and sugar. Add eggs, flour, baking powder, salt, walnuts and raisins. Lastly add 2 cups of milk; mix well. Put into buttered loaf pan or 2 small ones. Let stand 20 minutes, then bake at 350° for 55 minutes. Makes delicious sandwiches with cream cheese.
Cut all four edges off bread slice. Cut bread without edge into 6 sticks. Put sticks and edges in pan and bake for 30 minutes in 200° oven until lightly toasted brown and hard. Remove from oven. Take bread sticks and stir around in peanut butter; mix until covered. Place on foil. Take edges and crumble up over top of peanut butter sticks. They are now ready to eat.
Heat olive oil in a large skillet over medium heat. Add ground beef and all vegetables, except parsley and scallions. Brown beef and then turn the heat to low. Cook for about 45 minutes, stirring often. Add 2 cups of water and bring to a boil. Add rice and reduce the heat. Cover and cook for 20 minutes. Add green onion and parsley. Cover and cook another 5 minutes. Serves 4.
Combine all ingredients (except last 2) and shape into a loaf in 2 qt. casserole dish. Cook on high for 20 minutes, rotating every 5 minutes until time is up. Mix the catsup and Worcestershire sauce and spread over top of meat loaf. Heat for 1 minute.
Combine all ingredients except shredded cheese and potato chips. Pile lightly in a 1 1/2-quart casserole. Sprinkle with cheese, then with potato chips. Bake at 425° until heated through, about 20 minutes. Makes 5 or 6 servings.
Preheat oven to 325°. Combine all ingredients and pour into floured 9 x 13-inch pan. Top with chopped walnuts (optional). Bake for 45 to 50 minutes. Sprinkle powdered sugar on cooled cake.
Cover cucumbers, onions and pepper with 1/2 cup salt and let stand for 3 hours. Drain and cover with the sugar mixture. Bring to a boil and can immediately. Makes 6 to 8 pints.
Mix grated cheese and butter well with mixer. Add flour; mix well. Fold in Rice Krispies. Shape in small balls; place on greased cookie sheet. Flatten slightly with a fork. Top with pecans; bake at 375° for 10 minutes, or until golden brown.
Saute leeks and onion in butter until yellow. Add potatoes, carrot, chicken stock and salt. Bring to a rapid boil; cover, reduce heat and simmer until potatoes and carrots are soft. Mash and rub through a fine sieve. Return to heat and add milk. Season to taste and cool. Add cream and chill thoroughly. Serve with a sprinkling of finely chopped chives.
Unfold one of the pie crusts and press the lines from the fold. (Use a floured rolling pin.) Roll out pie crust to a 12 inch square. Trim dough to a 12 x 10-inch rectangle. Brush with 1 tablespoon of the margarine and sprinkle with 2 tablespoons of the Parmesan cheese. Cut dough crosswise into 12 (1-inch) strips. Fold each strip in half lengthwise and pinch edges together. Twist. Place twist about 1-inch apart on a lightly greased baking sheet. Bake in a 400° oven for 10 to 12 minutes or until golden. Cool on baking sheets. Repeat with remaining pie crust. Makes 24.
Cut squash in half, seed and peel. Peel, core and coarsely chop the apples. Peel and coarsely chop the onion or put all in blender and chop. Combine all ingredients with herbs, broth, water, bread, salt and pepper in heavy saucepan. Bring to a boil and simmer 45 minutes. Puree in blender, filling only 1/4 full at a time. Return soup to saucepan and bring just to a boil. Add cream and serve at once.
Combine all. Chill. A party favorite surrounded by sliced mushrooms, cucumbers, carrots, cauliflower, radishes, bell peppers and cherry tomatoes.
Boil potatoes, onion, carrot and celery in salted water. Use only enough water to almost cover. Boil until water is cloudy and vegetables are soft. Add Velveeta and stir until melted. Add salt, pepper, butter and milk. Heat slightly; do not boil.
Melt butter and cheese in pan over low heat. Simmer about 20 minutes, stirring frequently; cool. Whip cream and mix with the cheese mixture. Trim crust of bread, cut in half, and then cut lengthwise in thirds. Cut again into squares, measuring about 1 1/2-inches. Place bread cubes in mixing bowl and pour cheese over the bread.	Lightly mix in order to coat the bread with the cheese mixture. Spread bread cubes on foil lined cookie sheets. Refrigerate overnight. Bake in 375° oven for 10 to 15 minutes or until golden brown. This also can be frozen and baked at a later date. Serve warm.	Yields 6 dozen.
Mix vinegar, sugar, celery seed, mustard seed and salt, stirring occasionally. Mix the rest in the vinegar mixture. Let stand 3 or 4 hours.
Mix all dry ingredients. Add buttermilk and melted fat. Pour into a greased loaf pan. Bake for 1 hour to 1 hour and 15 minutes at 300°.
Cream together the butter and sugar until light. Add melted chocolate, then the eggs, one at a time, beating well after each addition. Sift flour, salt and baking powder together. Then add to the batter alternately with the buttermilk, beating well. Fold in pecans and coconut. Pour into two greased and floured 9-inch cake pans. Bake at 350° for 45 minutes. (I bake in 3 pans until done, about 25 minutes.)
Crem Irish potatoes. Place in baking dish. Boil wieners until tender, place on potatoes. Bake 15 minutes oven about 425°.
Dissolve the Borax in 1 cup hot water. Stir well. Dissolve lye in cold water. Add grease and other ingredients. Pour into granite flat pan. Let cool. Cut into squares.
Pound chicken breasts with meat pounder until flat and about the same thickness. Lay a slice of ham on each one. Divide cheese and place on top of ham. Sprinkle 1 tablespoon bread crumbs on top of each. Roll chicken from wide end. Fasten with toothpick. Place in casserole dish. In a small pan, melt margarine and add cooking wine. Pour this over chicken pieces. Bake at 350° for 30 minutes.
Allow cheese and margarine to become room temperature. Mix together adding garlic and flour. Add enough milk to help form into a ball. Chill 1 hour.
Mix the sugar, flour, margarine and cinnamon until it looks like coarse cornmeal. Place apples in an oblong dish (about 9 x 13-inch) and cover with flour and sugar mixture. Bake at 375° until well browned or until apples are tender. Can top with Cool Whip.
Melt butter in frying pan. Add green pepper and chopped onion and cook until tender, not brown. Stir in cans of soup, water and bouillon cube. Heat to boiling, then turn down heat. While sauce cooks, make meat balls.
Bring to a boil the water, sugar and pineapple, then thicken with the cornstarch. When cool, add the two beaten egg whites. Fill baked pie shell and top with whipped cream sweetened with powdered sugar and vanilla. Chill in refrigerator. Makes 2 pies.
Combine in a large mixing bowl. Mix with fork until blended. Shape into balls of desired size. Brown in the 2 tablespoons oil. When browned, add the soup, diluted with an equal quantity of milk. Simmer, stirring frequently. Serve over hot, cooked and drained noodles.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in 1 1/2 teaspoons vanilla, pineapple, 1 cup of nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans and cool completely.
Core apples, then place on baking sheet. Fill apples with sugar. Top with butter. Bake apples until tender and lightly browned. Bake at 350°.
Mix dry ingredients in saucepan and add milk. Stir over medium heat until mixture thickens. Slowly stir small amount of the mixture into slightly beaten egg yolks. Return this mixture to saucepan, stirring constantly. Cook 2 or 3 minutes longer, stirring constantly. Take off of stove and add vanilla and butter. Cool and pour into baked pie shell. Top with meringue. (Beat the egg whites and 1/2 cup sugar until stiff.) Brown slightly.
Beat egg whites until stiff; add sugar 1 teaspoon at a time. Add salt. Add nuts, chocolate chips and vanilla. Mix together. Preheat oven to 350°. Cover cookie sheet with foil and drop cookies by teaspoons 1-inch apart. Put in oven. Turn off heat. Let sit overnight. Makes 3 1/2 dozen.
Crumble beef into heated skillet and cook over moderate heat until meat loses red color. Add onion during the last 5 minutes of cooking time. Drain off grease. Add corn, chili and seasoning mix. Mix well and simmer, covered, while preparing biscuits.
Boil dried apricots 1 minute. Drain on paper towel. Mix cream cheese, onion and chutney or marmalade until well blended. Fill apricot halves. Dip in nuts.
Pour milk and juice into bowl. Add pudding mix. Beat slowly with hand beater or electric mixer on lowest speed for 1 minute. Add 1 cup of Cool Whip and beat 1 minute longer. Set aside.
Ice an Oreo with chocolate icing. On top of icing, line candy corns in semi-circle. Use a Hershey Kiss and put it in the center. Dab a small amount of icing on the top of the Kiss and then put a red hot in it.
Place rhubarb in baking dish; sprinkle sugar. Add water. Sprinkle Jell-O and cake mix; add melted margarine. Bake for 1 hour at 350°.