HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep bowl, salt and stack slices of eggplant. Place plate on top and let set for an hour or so. Then drain and rinse and dice. Cook in boiling water for 6 to 7 minutes. Drain. Meanwhile, stir milk into soup; blend in egg. Add drained eggplant, onion and stuffing. Toss to mix. Turn into greased baking dish 10 x 6.
Dump pineapple into buttered dish and spread. Add cherry pie filling and spread. Sift cake mix over fruit as evenly as possible. Sprinkle pecans over cake mix. Distribute butter slices over mixture and sprinkle with brown sugar. Bake at 350° for about 1 hour. Serve the cake hot with ice cream or cold with whipped topping or just plain.
Cook squash, onion and pepper until tender. Add all ingredients. Mix well. Pour in greased casserole. Put corn flakes, cracker crumbs or bread crumbs on top. Bake at 350° for 35 to 40 minutes.
Slice wieners down the middle, but not all the way. Slice cheese into several pieces and stuff the cheese inside the wieners. Wrap the bacon around the wiener. Line a cookie sheet pan with aluminum foil. Put the wieners on the pan and bake for 30 minutes or until the bacon gets done, in a preheated oven at 350°.
Cream butter and cheese. Blend in other ingredients. Chill until firm. Roll to 1/8-inch thick with confectioners sugar on the board. Cut with knife into 1 x 3-inch pieces. Put date in center and roll. Place folded side on cookie sheet. Bake at 375° for 15 minutes. When serving, sprinkle with confectioners sugar.
Lightly toss beef, potatoes, beets and onion together. Add milk, salt and tabasco. Season to taste with more salt and pepper if needed. Melt 3/4 tablespoons fat in skillet, spread hash evenly over bottom. Cook over medium heat until underneath side is brown and crusty. Makes 4 servings. Author unknown.
Heat a well-greased 10-inch cast-iron skillet in a 325° oven 5 minutes or until hot. Combine grits, flour, baking powder and baking soda in a large bowl; make a well in center of mixture. Combine eggs, buttermilk and oil; add to dry ingredients, stirring just until moistened. Remove skillet from oven and pour batter into skillet. Bake at 325° for 1 hour or until firm in center, but not browned. Cool and crumble. Combine crumbled bread, onion and remaining ingredients; pour into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 325° for 50 minutes or until firm. Yields 10 servings.
Simmer onions and mushrooms in a large skillet with oleo until tender. Stir in rice, chicken, broccoli and soup. Pour into buttered 1 1/2-quart baking dish. Top with cheese. Bake at 350° for 20 to 25 minutes. Serves 6.
Melt margarine. Add brown sugar, eggs and vanilla. Beat. Add flour and soda; beat again. Stir in chocolate chips. Bake in 15 x 10-inch pan at 350° for 12 to 15 minutes. Do not overbake. Let cool before cutting.
Place layers of vegetables in the order given in greased crock-pot. Season each with salt and pepper. Put the lightly browned hamburger on top of the celery. Mix the tomato soup with the water and pour into the crock-pot. Cover and set on low for 6 to 8 hours. (High for 2 to 4 hours, stirring occasionally.)
Simmer livers in broth with onions until livers are tender, about 15 minutes. Let cool in broth. Drain and reserve broth. Put 1/4 cup of broth, livers, onions and remaining ingredients into a blender or food processor. Cover and run on high speed until smooth. Refrigerate in a covered container at least 24 hours to blend flavors. Makes about 2 cups.
Dissolve yeast in water and add sugar and salt. Blend in flour. Knead until smooth. Roll into strips and shape pretzels (any shape you would like them in). Place on foiled cookie sheet. Brush pretzels with beaten egg and sprinkle on kosher salt. Bake at 425° for 12 to 15 minutes!
Cut butter into flour as with pie crust. Blend the egg yolk with sour cream and add to flour. Blend well. Form into ball and cover with wax paper. Chill in refrigerator for several hours. Divide dough into 3 parts. Roll each part into a 12-inch circle. Cut into 16 wedges.
Flour pieces as if to fry but place in greased casserole dish (covered). Salt and pepper. Mix together catsup and Coke. Pour mixture over all pieces. Bake at 350° for 1 hour (uncovered last 10 minutes to crisp).
Mix all ingredients together and put in refrigerator at least 4 hours (works good to leave it overnight). Put apart and place in muffin tins (will be sticky). Let raise at least 3 hours in muffin tins. Cover with a light cloth to raise. Bake at 400° for 10 minutes.
Wash cauliflower and separate into flowerets, slicing larger ones into bite size pieces. Wash broccoli; trim large leaves from stalk. Cut flowerets into bite size pieces. Cut skin and tough end section from stalks; slice remainder into bite size pieces. In a large bowl, combine broccoli and cauliflower with onion rings and mushrooms. Combine mayonnaise, oil, vinegar, sugar, salt and pepper to make dressing. Pour over vegetables and toss lightly. Chill several hours or overnight. Garnish with crumbled bacon. Makes 6 to 8 servings.
Cook the noodles according to package directions. Drain. Add soup, chicken, pepper, paprika and curry powder. Mix well. Place alternate layers of noodle mixture and cheeses in a casserole. Bake at 350° until bubbly.
Beat eggs, then add sugar, cornmeal, vanilla, butter and vinegar; mix well. Let stand 10 minutes, then stir gently. (Do let this stand for 10 minutes and then stir; it will separate if you do not.) Bake 45 minutes in 350° oven.
Mix all together. Put spatini or tomato sauce on top. Bake at 350° for 1 hour.
Cook macaroni	in 2-quarts water; drain and set aside. In a saucepan, combine tomatoes, tomato sauce, onion, garlic salt, oregano and pepperoni (reserve 6 or 7 slices for garnish). Simmer mixture for 30 minutes.	In a large bowl or pan, combine sauce and macaroni; mix well. Place 1/2 the mixture in	a greased 2-quart casserole dish and fold in 1/2 the shredded cheese. Put rest of mixture in casserole and fold in remaining cheese.	Reserve enough cheese to sprinkle on top of casserole.	Garnish top with pepperoni slices and shredded cheese. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes or until casserole is fully heated and cheese is all melted. Serves 6 to 8.
Combine apples, Splenda, flour and cinnamon. Roll out pie crust to pizza-size and place on cookie sheet. Place apple mixture in center and pat with butter. Fold crust edges over apple mixture until enclosed. Brush crust with egg white. Bake at 475° for 15 to 20 minutes.
Cream sugar and butter and add eggs one at a time beating well after each. Add flour, whipping cream, vanilla and lemon and beat well. Bake 1 1/2 hours at 300 degrees. Place in cold oven.
Combine all ingredients and store in tightly covered container. For each serving, use 1 teaspoon per cup of boiling water and stir until dissolved.
Add 6 cups cold water to beans; bring to boil, then simmer 2 minutes. Remove from heat, cover tightly and let stand 1 hour. Add salt pork; let boil, then simmer 1 hour. Drain; keep juice. Take out salt pork to taste. Mix in saucepan, tomato sauce, paste, catsup, brown sugar, mustard, molasses, honey and onion. Mix with beans. Place bacon in baking dish, then pour in bean mix. Add 3 or 4 tablespoons bean water. Cover with foil with 1 air hole. Bake at 275° for 5 to 6 hours. After 2 1/2 hours, check and add bean water.
Place 1 cup brown sugar and 3 Tbsp. butter in cast iron Dutch oven and simmer for 10 minutes. Lay rings of pineapple in skillet and add a cherry in each ring. Over this, pour remaining brown sugar. Cream together butter and sugar; add eggs. Then add milk slowly. Pour this over pineapple rings. In another bowl, combine flour, baking powder and salt and add to batter a little at a time, along with vanilla. Beat well. Bake 30 minutes at 375°.
Bring water to boil in a large deep skillet. Stir in the onion soup and chicken thighs. Reduce heat; cover and simmer 10 minutes. Stir in rice and mixed vegetables. Cover again and cook 20 minutes or until the rice is tender, the liquid is absorbed and the chicken is no longer pink near the bone.
Cook noodles in salted water. Drain. Saute onions until soft. Add meat. Cook until brown; add green pepper, corn, chili powder and salt. Combine with noodles and top with cheese in a 2 to 3-quart baking dish. Bake at 350° for 1 hour. Good frozen in meal size containers.
Combine beef and onions in a skillet. Cook until the meat is lightly brown. Drain. Add salt, pepper, ketchup and tomato soup. Heat thoroughly, stirring often. Turn into a 1 1/2-quart casserole dish. Cut the cheese into strips and sprinkle over the meat. Top with biscuits. Bake at 425° for 20 to 25 minutes or until biscuits are brown.
Drain and mix can of fruit cocktail with mandarin oranges. Add strawberries. Mix and chill.
Grease and flour baking pan. Cream eggs and sugar together. Add oil, vanilla, salt, cinnamon, baking soda and apples. Blend well. Add flour alternately with sour cream. Bake at 350° for 50 to 60 minutes or until pick comes out clean. Frost when cool with Cream Cheese Icing.
Preheat oven to 350°. Grease and flour tube pan. Mix together all ingredients for 3 minutes. Scrape bowl often. Bake for 45 to 55 minutes.
Blend all the cans of soup (do not add any water). Mix in stew meat cubes (do not thaw stew meat; better if it's frozen). Put in crock-pot for 5 to 6 hours on low. Serve over rice or noodles. Great for working parents!
Melt margarine in 9-inch cake pan. Mix flour, sugar, baking powder and milk in a large bowl. Pour batter in 9-inch buttered pan. Spoon cherries into the center of batter; do not stir. Bake at 350° for 35 minutes.
Saute celery, green pepper, garlic and parsley in butter for 10 minutes; cool. Combine bread crumbs, cream, raw and cooked eggs, vinegar, Worcestershire sauce, thyme, Tabasco sauce, salt and crab meat with vegetables. Stuff cleaned and stemmed mushroom caps. Bake at 350° for 1 hour in a covered dish. Remove from oven. Sprinkle shredded cheese on top of mushrooms and cover. Serve.
Brown meat in skillet. Add onion; cook until tender. Add corn, soups, pimento, salt, pepper, noodles and sour cream. Mix well. Put in casserole and top with buttered bread crumbs. Bake at 350° for 30 minutes.
Heat oven to 350°. Blend together the flour and pecans. Combine the corn syrup, butter and sugar in a saucepan over moderate heat. Bring to a boil, stirring constantly. Remove the pan from heat. Gradually add the flour and nut mixture to the hot mixture. Cool slightly.
Mix all ingredients. Bake at 300° for 40 minutes. Glaze while cake is hot.
Mix first 9 ingredients together, then mix brown sugar and cocoa together and sprinkle on top. Pour hot water over and bake at 350° for about 40 minutes. Cake will come to top with chocolate sauce on bottom.
Boil butter, sugar, salt, cocoa and milk for 3 minutes. Then add Mother's Oats and nutmeats. Beat until cool. Drop by tablespoon onto waxed paper. These are no bake cookies.
Cover shrimp with boiling water and add celery tops, mixed pickling spices and 3 1/2 teaspoons salt. Cover and simmer 3 to 5 minutes. Drain and cool with cool water. Peel and devein shrimp under cold water. Layer shrimp and onions. Mix the bay leaves, salad oil, white vinegar, celery seed, salt and Tabasco and pour over shrimp and onions. Marinate in the refrigerator for 24 hours.
Have cheese at room temperature. Mix lemon jello with hot water. Add sugar. Mix and add to jello mixture the chilled Milnot. Put half of graham crackers on bottom and half on top.
Mix sugar, flour and cocoa together. Add enough water to make paste. Beat in egg yolks well. Heat remaining water and add with butter and salt. Cook until thick. Remove from heat and add vanilla. Cool and pour into 9-inch baked pie crust. Top with meringue and brown.
Dissolve Jell-O in 2 cups boiling water. Stir in frozen raspberries. Chill until firm. Whip whipping cream. Add to Jell-O. Beat with mixer. Refrigerate.
Beat sweet potatoes, margarine, cinnamon, salt and nutmeg with electric mixer on medium speed until well blended. Spoon into lightly greased 1 1/2 quart baking dish. Top with marshmallows. Bake at 350 degrees for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.
Squeeze juice and pulp from oranges and lemons; stir in sugar. Add milk. Pour into freezer container and freeze.
Beat together margarine and sugar. Blend in eggs and vanilla. Gradually add flour. Mix well. Stir in M&M's. Drop onto greased cookie sheet 3 inches apart. Can add extra M&M's on top of each cookie. Bake at 350° about 12 minutes or until lightly brown.
Brown ground sirloin. Strain off fat and add garlic salt. Add picante sauce. Reduce heat. Cover 20 minutes until liquid absorbs into meat. Heat shells. Add lettuce to cover bottom. Add meat to cover lettuce. Top with taco cheese. Add tomatoes, black olives and sliced avocados. Put a dab of sour cream on top.
In a large nonstick saucepan, heat the oil and saute the onion over medium heat for 7 to 8 minutes or until soft and lightly golden, stirring often. Add the tomatoes, parsley, dill, garlic, sugar, salt and pepper. Bring to a boil. Cover, reduce heat and simmer slowly for 30 minutes, stirring occasionally. Preheat the oven to 375°. Generously spray a shallow ovenproof dish with vegetable cooking spray. Place the shrimp in the bottom of the prepared dish. Pour the cooked sauce over and crumble the Feta cheese on top. Bake for 10 to 12 minutes or until the shrimp are tender and the Feta cheese begins to melt slightly. Serve the shrimp hot. Serves 4.
Mix all ingredients together. Bake at 325° for 25 minutes. Serve warm with crackers, chips, etc. Serves 6 to 8.
Heat oven to 350°. Place almonds and butter in shallow baking pan. Bake 20 minutes or until golden brown, stirring occasionally. Drain on paper towel. Sprinkle salt and ginger over nuts and toss. Serve warm.
Blend onions in blender until soupy. Brown onions in bacon drippings for 15 minutes. Add hamburger, stirring until done; drain grease, then add remaining ingredients. Cook on low heat until thick.
Pour melted margarine over Ritz cracker crumbs and press into a 9 x 13-inch cake pan to make crust. Beat ice cream, milk and pudding about 10 minutes. Pour onto crust. Refrigerate for 3 or 4 hours. Spread Cool Whip on top and sprinkle the 1/4 cup reserved crumbs on top. Keep refrigerated.
Heat in skillet until garlic is lightly browned 1/2 cup olive oil and 2 garlic cloves, sliced thin. Meanwhile coat with flour 1 frying chicken. Place skin side down in skillet with oil and brown. While chicken is browning, combine 3 1/2 cups tomatoes (sieved), 1 1/4 teaspoon salt, 1 teaspoon oregano and 1/2 teaspoon pepper. Slowly add tomato mixture to browned chicken with 1 teaspoon chopped parsley. Cook slowly 25 to 30 minutes or until thickest pieces of chicken are tender when pierced with fork.
Wash and clean mushrooms. Remove stems and mince. Mix stems, cheese, bread crumbs, parsley, butter, garlic, and onion. Fill mushrooms with mixture, pressing in firmly. Grease (or spray with Pam) a 9 x 13-inch baking dish and place mushrooms facing upwards. Pour remaining oil over mushrooms. Bake at 400° for 20 minutes.
In large skillet, brown pork on all sides in shortening. Meanwhile, drain pineapple, reserving juice. Combine brown sugar, cornstarch and salt. Stir in reserved pineapple juice, water, vinegar and soy sauce. Remove browned meat from skillet. Blend cornstarch mixture into pan drippings. Cook, stirring constantly, until clear and thickened. Add meat to sauce and cook, covered, over low heat until meat is tender (about 45 minutes). Add pineapple, green pepper and onion. Cook 3 minutes. Serve over cooked rice. Pass additional soy sauce. Makes 4 to 6 servings.
Put everything but meat into blender and mix well. Pour over meat and thoroughly mix. Shape into small 1 to 1 1/2-inch balls. Fry gently to brown. Cover and simmer with small amount of water after meatballs well browned. Simmer 30 minutes. Can make gravy from drippings or small can mushroom sauce works well.
Cut up broccoli, carrots and cauliflower. Mix rest of ingredients well and pour over slaw; crumble remaining chips and add on top of slaw.
Drain fruit. Reserve 1 tablespoon pineapple juice. Cut strawberries and apple, Combine fruit in a bowl. Mix yogurt, poppy seed and reserved pineapple juice. Arrange fruit in 6 serving bowls. Drizzle dressing over fruit.
Cream butter and sugar together. Beat in eggs and vanilla. Mix dry ingredients together and add to main ingredients. Stir in oats, chocolate chips and noodles. Drop by teaspoonfuls onto a greased cookie sheet 2 inches apart. Bake at 350° for 15 minutes. Makes 7 dozen.
Mix oil, sugar, eggs and vanilla. Add remaining ingredients. Grease pan; bake at 350° about 50 minutes.
Put all ingredients except yeast in mixing bowl; reserve 1 cup of flour (use this to roll out rolls). Beat smooth; add yeast mixture. Let rise in a warm place for 1 hour. Dump roll dough out over 1 cup of flour and knead smooth. Roll out rolls 1/2 inch thick. Cut out with cookie cutter. Place on greased pan and let rise until doubled in size. Bake in a 350° oven for 20 minutes. Brush rolls with melted butter as soon as they come out of the oven.
Combine sugar, oleo and milk in heavy saucepan (2 1/2 to 3-quart size). Bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat until candy thermometer reaches 234° or soft ball stage, stirring constantly to prevent scorching. Remove from heat; add chocolate and stir until well blended. Add remaining ingredients and beat until well blended. Pour into 9 x 13-inch pan. Cool at room temperature. Cut into squares. Makes 3 1/2 pounds.
Wash beans and trim ends; remove strings. Cut in half crosswise. Using an iron skillet, heat oil and add onion and garlic. Cook until onion is tender; discard garlic. Add beans, boiling water and remaining ingredients. Cover and cook until beans are tender.
Cream mayonnaise, cream cheese and Hidden Valley and spread on crescent rolls. Top with vegetables and cheese.
In saucepan, melt chocolate and butter; stir in milk, vanilla and salt. Cook, stirring constantly, about 5 minutes until hot and thick. If mixture becomes too thick, add 1 tablespoon hot water to make desired consistency. Good over vanilla ice cream, over angel food or pound cake. Dip cookies in. Yummy.
Preheat oven to 375°. Mix butter and cheese; add sugar and cream well; add vanilla. Slowly mix the flour into the cream mixture. Fill cookie press with mixture. Using the star plate, form cookies on an ungreased cookie sheet. Hold press semi-horizontal and form wreaths by moving press in a circular motion. Gently push ends of dough together to form wreath shape. Bake for 8 to 10 minutes. Makes about 2 dozen.
Slice berries; put in pie crust. Cook sugar, cornstarch and Sprite and dash of salt until mixture thickens. Add Jell-O and cool. Pour over berries and chill until firm. Top with Cool Whip.
Cut meat into 3/4-inch cubes. Brown in hot fat. Add the finely chopped onion and saute together a little longer. Pour in the boiling water. Season with salt and pepper. Cover and braise gently until done. Season to taste with paprika and salt. Thicken with cornstarch, blended with water.
Mix dry ingredients. Cut butter into coarse crumbs with a fork; stir into a soft dough. Turn onto a floured board and knead 10 times until smooth. Roll out on board to a square to fit a 9 x 12-inch pan, or place on cookie sheet. Cut dough into 12 portions. Do not separate. Leave in square. Bake 15 minutes at 400°.
Brown beef with onion and drain. Add beans and soup. Add water, vinegar, chili powder and flour. Stir mixture 3 to 4 times. Cover and simmer on low heat 30 to 45 minutes until done. Serves 4.
Combine 1st seven ingredients and mix gently. Pour in casserole dish. Sprinkle with cheese and potato chips. Bake 10 minutes at 400°.
Melt cream cheese, sharp cheese and butter in double boiler. Fold in egg whites. Remove crust from bread. Cut in 1-inch squares. Dip bread cubes in warm cheese. Put on wax lined cookie sheet. Freeze. When frozen put in plastic bag or container. When ready to serve, pop in oven for 10 minutes at 400°. Good appetizer to have on hand for unexpected occasions.
Cook potatoes; mash with milk and butter. Beat in remaining ingredients. Put into 1 1/2-quart casserole. Bake covered at 350° for 40 minutes, or until heated through. Garnish with parsley and paprika. Makes 6 servings.
Add Jell-O, sugar and cornstarch to boiling water. Cook until clear. Cool slightly. Then add one pint strawberries. Let stand until cold and begins to gel. Pour into a baked pie shell and top with whipped cream.
Cut corn off cob. Cook bacon until crisp in skillet over medium fire. Remove and crumble. Reserving drippings. Add corn, sugar, milk, salt and pepper to reserved drippings. Cover and cook 15 to 20 minutes, stirring occasionally. Combine cream and flour in jar; shake until blended. Stir into corn mixture. Add margarine; cook, stirring constantly until thickened and bubbly. Garnish with crumbled bacon. Makes 6 servings.
Mix cake as directed. When cake is cool, poke holes with wooden spoon handle in cake. Pour milk in holes and over top of cake. Top with Cool Whip and sprinkle with coconut.
Mix all ingredients. Store in refrigerator up to 2 weeks. Squeeze out excess oil before serving.
Mix all ingredients well. Bake at 350° for 35 minutes or until bubbly.
Combine juice of pineapple with pudding. When thickened, add fruits. Add Tang last.
Cream together butter and sugar. Blend in milk and vanilla. Stir in cherries and nuts. Form in two rolls 2-inches in diameter. Roll in coconut. Wrap and chill for several hours. Slice 1/4-inch thick; place on ungreased cookie sheet. Bake at 375° for 12 minutes.
Sift together first 6 ingredients; set aside. In a large mixing bowl, cream together sugars, butter and oil. Add eggs, buttermilk and vanilla; mix well. Sift in dry ingredients; mix well. Add zucchini; stir until well blended. Pour into a greased and floured 9 x 13-inch baking pan. Sprinkle chocolate chips evenly over top. Bake at 325° for 45 minutes.
Mix flour, garlic, oregano, eggs and milk. Pour into a 13 x 9-inch pan. Sprinkle hamburger on top. Bake at 350° for 15 minutes. Add desired sauce and toppings; bake another 15 minutes.
Disjoint the rabbit. Cover and soak overnight in equal parts of water and vinegar. Drain well, then roll in flour and fry rabbit in hot bacon fat or butter. Place rabbit in a casserole or pan. To 1/3 cup drippings, add 4 tablespoons flour, stirring until it bubbles. Pour in 2 cups of water and cook until mixture thickens. Salt to taste, then pour in 1 cup tart red jelly and 1 tablespoon mixed pickling spices. Pour this gravy mixture over the rabbit. If necessary, add more water. Meat should be covered. Close casserole tightly and cook for 1 hour or more. Serve with noodles or brown rice.
Slice hot dogs into approximately 1/2 inch pieces. Combine all other ingredients into saucepan. Stir in sliced hot dogs. Simmer until sauce is thick (this takes quite a while). Serve in slow cooker on lowest heat to keep them warm. Have toothpicks near to serve with. Makes 8 servings.
Cook rice according to package directions. Cool. In a large bowl, combine yogurt, mayo, green onions, olive oil, lemon peel, salt, lemon juice and pepper. Stir in rice, chicken and walnuts. Refrigerate until serving. Makes 6 servings.
Layer first 7 ingredients as listed in glass 9 x 12-inch dish. Mix mayonnaise and sugar. Carefully spread mayonnaise mixture over lettuce. Sprinkle cheese and bacon bits on top. Cover tightly and refrigerate. Serves 10 to 12.
Heat oil in large skillet. Coat steak in flour, salt and pepper. Brown meat, stirring several times. Add sliced onions to steak. Cook until onions are clear, but not brown. Reduce heat to low; drain off fat.
In a crock-pot combine cheese block, tomatoes, chili and picante sauce. Turn to high heat until cheese is melted. Stir and turn down to low heat. Stir occasionally to keep from burning. Serve with tortilla chips.
Mix cream cheese and brown sugar until smooth. Add vanilla. Mix well. Add peanuts and mix well. Refrigerate until cool. Serve with apple wedges as a dip.
Brown meat with onions and drain excess fat. Add drained can of kidney beans with other ingredients. Bring to a boil then simmer on low heat for 1 1/2 hours.