HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, dice and measure eggplant. Cook until tender in a small amount of boiling water. Saute celery and onions until tender. Drain eggplant; add to celery and onions; saute slightly. Remove from heat and add beaten egg and milk or cream. Pour in a 1-quart baking dish. Dot with butter or margarine, sprinkle with bread crumbs and cover with shredded cheese. Bake at 350° for 33 minutes.
Cook steak in small amount of oil until brown. Add onions, pepper, garlic, rice, water and tomatoes. Turn fire down and let steam until rice is done. Then add salt and red pepper to taste. You may need to add more water, depending on your taste.
Bring chicken broth to a boil. Wisk in gravy. Add potatoes. Cook until well blended and heated thoroughly. One cup of this delicious soup is two points. For a cheesy taste add 1 oz. light Velveeta cheese. One cup of the cheesy version is four points.
Place chicken between sheets of waxed paper or plastic wrap. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in skillet. Cook chicken over high heat for 4 minutes on each side (do not cook longer or will be dry). Transfer to a warm serving platter. Add chives or green onions, lime or lemon juice, brandy or cognac (if used), parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Cream together sugar, butter, flour, the juice and rind of the lemon. Mix egg yolks with milk and add to first mixture. Fold this into beaten egg whites. Pour into well buttered pudding dish. Place dish in pan (shallow) of warm water. Bake in 325° oven until set firm and golden brown. Serve warm or cold.
Melt butter. Add sugar, spices and nuts. Grease Bundt pan. Cut up 1 can of biscuits into pan. Cover with 1/3 sauce. Repeat 2 more times. Bake at 300° for 40 to 45 minutes.
Combine crumbled cornbread, peas, sausage, cucumber and tomato. Toss to mix. In small bowl, combine mayonnaise and dip. Mix well and add to cornbread mixture, stirring until well mixed. Spoon onto a bed of shredded lettuce Makes about 8 servings.
In Dutch oven, brown ground meat. Add chopped onion, garlic and green pepper; cook with meat until tender. Add seasonings, tomato sauce and Ro-Tel tomatoes. Cook mixture over medium heat about 15 minutes; stir as needed. Add flour and water mixture. Stir often to prevent sticking or burning. Cook 15 or 20 minutes. Add a little water, if needed. Add beans; mix and heat thoroughly.
Combine brown sugar, oil and egg. Add buttermilk, baking soda, salt, vanilla and nutmeg. Stir in flour until well blended. Fold in apples. Divide mixture among 18 greased muffin cups. Bake at 325° for 30 minutes. These freeze well.
Mix ingredients except the Shake-N-Bake. Shape into small bite-size meatballs. Roll in hamburger Shake-N-Bake. Arrange on a microwave-safe plate in a circle, leaving the center empty and microwave on High for 2 to 4 minutes until done.
Combine first seven ingredients then stir in boiling water. Add flour and mix. Dissolve baking soda in 2 tablespoons hot water, add to batter. Pour into greased 8 x 8 x 2-inch pan. Bake 30 minutes. Preheat oven to 350°. Yield 9 servings. Approximately 350 calories per serving.
Brown ground beef; add taco seasoning. Simmer. Chop tomato and lettuce; shred cheese. Put crushed Doritos on plate. Add meat, then top with salad. Picante sauce or sour cream can be used as topping.
Mix all ingredients together. Can be frozen in cupcake liners in muffin pans. Can be poured into a graham cracker crust, frozen and served as pie.
Preheat oven to 350°. Lightly grease a 12-cup muffin tin with butter. In a large bowl, combine flour and milk, blending with a rubber spatula. Add sugar and mayonnaise. Stir until combined. Spoon batter into muffin tin. Bake for 12 to 15 minutes or until golden brown.
Dissolve Jell-O in boiling water. Stir in applesauce and raspberries (partially thawed). Pour into 8-inch square glass dish. Refrigerate until set. Serve with Cool Whip.
Bring water to a boil. Add oatmeal and salt and boil one minute, stirring occasionally. Cut apple into small pieces and add to cooked oatmeal. Add milk, brown sugar, raisins and cinnamon. Cook slowly, stirring often, for 10 minutes. Makes 10 servings.
Brown ground turkey, celery and onions in olive oil and margarine. Add rest of ingredients and mix. Makes enough for 12 pound turkey. This is a good substitute for those who like a sausage dressing at holiday time.
Place a layer of asparagus in shallow baking dish. Add melted butter and sliced eggs. Brown the bread crumbs in a little butter sprinkled on top of casserole and bake in medium hot oven until bubbly.
Mix sugar and cinnamon in a bowl. Whip egg white in a separate bowl, put nuts into whipped egg white, then roll in sugar and cinnamon mixture. Place on cookies sheet and bake at 300 degrees for 1 hour. Be sure and stir pecans every 15 minutes.
Mix together. Grease Bundt cake pan. Bake in preheated oven at 300° to 325° for approximately 1 hour.
Combine drained beans, tomato sauce, mustard, dried onion, garlic salt and pepper. Turn mixture into one-quart casserole. Cover and bake in a 350° oven for 30 minutes. Sprinkle cheese on top. Bake uncovered 1 to 2 minutes more or until cheese is melted.
Bake at 425° for 15 minutes or until crust browns. Lightly spoon flour in measure cup; level off. In large bowl, combine flour and potato flakes; cut in margarine. Stir in milk with a fork. Dough will be stiff. With floured fingers, press dough in ungreased 12-inch pizza pan. Form ridge along edge. Brown beef in skillet; drain. Blend in remaining ingredients except cheese. Spread mixture evenly onto baked crust. Sprinkle with cheese. Bake an additional 10 minutes or until cheese melts. Makes 4 to 6 servings.
Mix well. Pour into graham cracker crust. Chill for 1 hour before serving.
Cream the first three ingredients together until smooth. Add the next two ingredients into mixture. Stir well. Grease and flour an oblong cake pan. Place 2 cups broken pecan pieces on bottom. Wet hands and smooth cream mixture over the nuts. Combine in bowl the candied fruit pieces. Sprinkle fruits over batter and press evenly into batter. Cook 1 hour at 300°. Cut while still warm into squares. Re-cut and remove when cool.
Grease 10-inch pie plate. Stir taco mix into beef and put in pie plate. Mix milk, eggs and Bisquick; pour over meat. Bake about 25 minutes at 400° or until brown. The last 5 minutes of cooking, sprinkle cheese on top and let it melt. Very good.
Mix and blend all ingredients except sour cream. Fold in sour cream last. Chill.
Add tea bags to boiling water and steep 5 minutes. Remove tea bags. Add sugar, orange juice and lemonade concentrates and water. Cover and chill thoroughly. Makes 1 gallon.
Cut eggplant in half lengthwise. Remove pulp, leaving 1/4-inch ridge on shell. Saute pulp in oil with garlic. In another bowl, mix together other ingredients. Add eggplant mixture to tomato mixture and fill 2 halves of eggplant shells. Top with Mozzarella cheese and bake until hot at 350°.
Heat oven to	350°. In ungreased square pan (9 x 9 x 2-inch), stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; spoon into dessert dishes or cut into squares.	Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving. Makes 9 servings.
Heat pineapple with sugar to boiling point and remove from heat. Add jello, stir well to dissolve. Add cold water, lemon juice. Chill until set. Add cheese, nuts and Cool Whip. Chill till set firm. Makes 16-20 servings.
In a large mixing bowl, beat together shortening and sugar until well blended. Beat in eggs. Add pumpkin and water and stir until blended. In another bowl, combine all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves and cinnamon; add to pumpkin mixture and stir just until well blended. Stir in raisins and chopped pecans. Pour batter into 2 greased and flour-dusted pans, each about 5 x 9-inches (or in 3 pans each about 3 3/8 x 7 3/8-inches). Bake in a 350° oven for about 1 hour and 15 minutes (or about 1 hour for the smaller pans), until a wooden pick inserted in the center comes out clean. Let cool in pans 10 minutes; then turn out on a wire rack and cool thoroughly. Makes 2 medium or 3 small loaves.
Combine all ingredients except ginger ale. Pour over ice cubes. Add ginger ale just before serving.
Beat egg whites with cream of tartar and salt until very light. Gradually beat into this mixture the sugar and egg yolks. Fold in cake flour and vanilla. Bake in tube pan for 45 minutes at 350°. Remove from oven and turn tube pan upside down until cake is cool. Frost with Vienna Icing.
Put flour in saucepan. Add a little milk to make smooth mixture. Add remaining milk and cook until thickened. Cool in small bowl. Cream rest of ingredients until fluffy; slowly add other mixture.
Combine oats and oleo. Heat 3 to 4 minutes on High. Stir in brown sugar and corn syrup. Heat 1 1/2 to 2 1/2 minutes on High until sugar is dissolved. Press into 10 x 6-inch pan. Heat chocolate chips on High 1 1/2 to 2 1/2 minutes until glossy. Stir until smooth. Add peanut butter. Refrigerate until chocolate sets.
Dissolve yeast in warm water. Sift together the flour, baking powder, sugar and salt. Cut in shortening. Stir in yeast and buttermilk. Knead until dough holds together. Roll out on a lightly floured surface to 1/4-inch thickness. Cut with a biscuit cutter.
Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta and next 4 ingredients. Set aside.
Mix all ingredients as for cake. Line a 9 inch pie tin with pastry pour in mixture.
In saucepan, combine sugar, cocoa, flour and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks and return to hot mixture. Cook for 2 more minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into baked pie shell. Top with meringue and bake at 350° for 15 minutes.
Sift together dry ingredients. Cut in Crisco; add yeast mixture and buttermilk. Stir until mixture sticks together in one big ball. Turn out onto a floured cloth or board. Knead lightly. Roll out and cut as biscuits. Cook on greased sheet at 450° until brown. Mixture will keep in refrigerator as long as a week.
Beat eggs and milk in a separate dish. Crush into large pieces the saltines (in a dish with sides, a pie plate works well). Set aside.
Put a layer of sliced potatoes in kettle. Salt and add a layer of onions. Add hamburger, beans and carrots in layers. Sprinkle with rice. Put tomato soup over all. When almost done, add a layer of Velveeta cheese.
Preheat oven to 450°. In a large plastic bag, place all ingredients. Close bag and shake until all potatoes are evenly coated. Empty potatoes into a shallow baking or roasting pan.
Bake potatoes until done. Split in half and scoop out potato. Mix with fork the potato mixture, butter, milk and salt. Put potato mixture back into shells. Place a slice of cheese on top and melt in oven.
Preheat oven to 350°. Lay nuts on bottom of pie crust. Beat eggs and mix in other ingredients. Pour over nuts. Bake 50 to 60 minutes. Makes 2 pies.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla extract; beat until creamy. Gradually add flour mixture. Stir in oats and butterscotch morsels. Drop by level measuring tablespoons onto ungreased cookie sheets. Bake 7 to 8 minutes for chewier cookies or 9 to 10 minutes for crisper cookies. Makes about 4 dozen 3-inch cookies.
Preheat oven to 350°. Melt margarine in 2-quart baking dish. Mix together Bisquick, sugar and milk. Pour mixture over melted margarine. Do not mix. Pour peaches (or which other fruit) over batter. Do not mix. Bake at 350° for approximately 45 minutes or until golden brown. Serve warm.
Re-sift flour with sugar, baking powder and salt. Add egg, shortening, milk and vanilla to dry mixture. Stir just until all of the flour is moistened. Stir in walnuts. Turn into greased 9 x 5 x 3-inch loaf pan or divide batter between two greased No. 2 1/2 cans. Bake at 350° for about 1 hour and 20 minutes for rectangular loaf or for 1 hour and 10 minutes for round loaf.
Note: If additional sauce is desired, mix 8 ounce can tomato sauce and 2 teaspoons Worcestershire sauce.
Mix cake batter according to package directions. Pour into two greased 13 x 9 x 2-inch baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely.
Sift together dry ingredients (except seeds and 2 tablespoons sugar) into a large mixing bowl. Soften yeast in 1/3 of the potato water. Add to dry ingredients. Add oil to remaining potato water and stir into flour mixture. Add eggs and stir briskly to form a ball of dough.
Mix first 4 ingredients together and spread into a large foil cookie sheet. Set aside. In a bowl, mix confectioners sugar, eggs and cream cheese. Mix with a mixer and spread on top of cookie sheet mixture. Bake at 350° for 30 minutes or until light brown. Cool completely before cutting.
Beat eggs; add milk, then dried mustard. Add sausage, bread, cheese and put in large casserole dish. Let set in refrigerator all night. Before baking the next morning, add the 1 cup milk and cream of mushroom soup. Bake at 325° for 1 hour. Serves 20.
Combine marshmallows, almond bars and milk in the top of a double boiler and melt; stir occasionally. Cool. Whip whipping cream. Fold into cooled chocolate mixture. Put into a 9-inch baked pie shell and let set in refrigerator for about 18 hours.
Soak raisins in Amaretto for 1 hour. Mix cream cheese and butter, blending thoroughly. Add raisins and Amaretto. Refrigerate at least 3 hours. Delicious on homemade breads or crackers.
Drain salmon. Put into medium sized mixing bowl. Add rice and beaten egg or the Egg Beater; mix well. Make mixture into fat oblong cakes, roll in cracker crumbs. Heat iron skillet; add oil to cover bottom. Add the patties. Cover and cook 2 minutes on medium heat. Turn patties and cook until golden brown. May be served with tartar sauce or a crisp vegetable salad.
Dump pie filling to cover bottom of 9 x 13 pan. Dump dry cake mix evenly over top. Cut butter into pats and place on top. Add chopped nuts and bake at 350° for 45 minutes.
Melt butter until bubbly. Add cream and Parmesan cheese; cook on medium heat, stirring constantly, until smooth. Add seafood and seasoning; heat about 5 minutes. Pour over cooked fettucini and toss. Add more cheese, if desired.
Combine sugar and cornstarch in a heavy saucepan; gradually stir in water, evaporated milk and egg substitute. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat and fold in sour cream and vanilla.
Soften yeast in warm water; beat in 1 1/2 cups flour and mix in oil and salt. Stir in 2 cups flour; knead until smooth and elastic, about 12 minutes (until forms smooth ball). Put in slightly greased bowl; cover and let rise in warm place until double in size, 1 to 2 hours. Punch down; cover and chill. Cut dough in 1/2; roll to 1/8-inch thick. Makes 2 large size pizzas. Brush pan with oil and also dough circle. Put tomato sauce and whatever. Bake 20 to 25 minutes at 425°.
Dissolve jello in 2 cups hot water. Add pineapple and oranges. Then add the orange juice. Pour into a 9x13 inch pan. Chill until hard.
Whip the whipping cream until stiff; fold in pineapple and cherries that have been cut in half. Pour into container and freeze. Slice in squares and serve. Serves 6.
Preheat oven to 400° and butter 2 cookie sheets. Put ice water in shallow dish or pie plate. Using several at a time, put crackers into water in a single layer, pushing to just below surface. Let stand 30 seconds. Carefully remove with slotted spatula to cookie sheet about 1/2-inch apart. When sheets are full, tip and drain off excess water. Brush very gently with melted butter mixed with garlic powder. Coat and sprinkle with sesame and poppy seed. Bake 15 minutes at 400°, then 25 minutes at 300°. Cool on rack and store tightly covered.
Saute onion in oil in skillet on low heat. Add other ingredients and simmer until thick.
In large mixer bowl, dissolve yeast in warm water. Add remaining ingredients; beat until smooth. Cover. Let rise in warm place 1 1/2 hours.	Stir down batter. Cover again; let rise again for 1 hour or refrigerate 8 to 12 hours (overnight). Stir down	batter. Pour from cup or pitcher into center of hot waffle iron. Makes about 8 (7-inch) waffles.
Microwave first 5 ingredients on High for 2 minutes. Add 1 cup or more of nuts and pour in pan to cool. Use a large bowl to cook mixture.
In mixer blend flour, stick butter and 1/2 cup chopped nuts. Spread in bottom of 9 x 13-inch pan and bake at 350° for 20 minutes. Let cool. In mixer beat together 8 ounces cream cheese, 1 cup sugar and 1/2 large Cool Whip. Spread over crust. Mix together 1 package chocolate pudding, 1 package butterscotch pudding and 2 1/2 cups milk. Spread over last layer. Top with rest of Cool Whip and some nuts.
Heat oven to 350°. Grease rectangular 13 x 9 x 2-inch pan. Mix all ingredients together, except shredded Mozzarella cheese; spread in pan. Sprinkle with Mozzarella cheese. Top with your favorite topping, like pepperoni or mushrooms. Bake until golden brown, about 25 minutes. Cut into squares.
Combine both chips in a heavy saucepan. Melt, stirring constantly, over low heat. Remove from heat and stir in nuts and noodles. Mix quickly to coat noodles. Drop by teaspoon onto waxed paper. Cool.
Make pudding as directed using 2 cups of milk. Add dry cake mix and stir. Pour into greased and floured 9 x 13-inch pan. Sprinkle chocolate chips on top of batter. Bake at 350° for 40 minutes. Let cool before serving.
Melt margarine in 9-inch baking dish in 350° oven. Mix sugar, flour, baking powder and salt; gradually add milk. Mix well. Slowly pour flour mixture over melted margarine in baking dish. Do not stir. Spoon fruit, including syrup, over flour mixture. Do not stir. Bake at 350° for 50 to 60 minutes.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Makes 24 treats (2 x 2-inch). Use fresh marshmallows for best results. (The grandchildren love these!)
Beat the egg and stir in milk. Sift flour with remaining ingredient and add to milk mixture. Mix well. Pour into funnel, holding finger over bottom opening. Release batter into 375° deep oil. Swirl from center out. Cook until golden brown, turning once. Drain on paper towel. Dust with 4x sugar.
Place ingredients in a 9 x 12-inch casserole in order given. Bake at 350° for 1 1/2 hours, uncovered. Rice serves about 6. Six chicken breasts do nicely, instead of originally called for cut up fryer.
Bring the applesauce to a boil, stirring constantly. Add both boxes of Jell-O. Mix thoroughly. Add orange juice. Cool slightly. Add crushed pineapple and 7-Up. Mix thoroughly. Pour into a 13 x 2-inch casserole or mold. Top serving with mayonnaise or softened cream cheese.
Peel and cut yams in chunks; cover with water and boil. Simmer until fork tender. Drain and save 1 cup liquid. Layer in 9 x 13-inch buttered dish. Put 1 cup liquid, butter and sugar in a saucepan. Boil until it thickens. Pour over yams. Cook in oven for 25 to 30 minutes at 350°. Put marshmallows on yams right before done. Cook until melted and lightly browned.
Shell, wash and drain the shrimp. In a large skillet, heat the oil and saute gently over medium-high heat for 5 minutes. Remove the shrimp from the skillet and keep warm. Add the garlic and saute until golden. Stir in the tomatoes, salt, oregano, parsley, pepper and wine. Cook rapidly, uncovered, for 15 minutes or until thickened, stirring occasionally. If the sauce becomes too thick, add 1/4 to 1/2 cup water. Add the shrimp and reheat gently. Meanwhile, cook the rice. Serve immediately with the shrimp sauce. Makes 8 servings.
Use pot large enough to mix entire cake in. Heat applesauce. To hot applesauce, add the baking soda, then add other ingredients, stirring well after each addition. Pour mixture into greased and floured 9 x 13-inch pan. Bake in 350° oven for 30 to 40 minutes. Frost with chocolate icing.
Fry hamburger in skillet with onion and green pepper until hamburger color changes. Add 1 tablespoon oregano. In greased pan, place 1/2 can of water, then put layer of cabbage, meat mixture, tomato soup and Parmesan cheese. (Use equal amounts of cabbage and hamburger.) Repeat the layers, then top with Romano and Parmesan cheese. Bake at 325° or 350° approximately 1 hour.
Place sliced peaches on bottom of dish. Sprinkle with lemon juice and extract. Sift dry ingredients. Add egg and mix with fork or hands until crumbly. Sprinkle over peaches. Drizzle with melted margarine or butter. Bake at 375° for 35 to 40 minutes. Top with ice cream. Use 10 x 6-inch baking dish.
Mix and heat first 3 ingredients. Dissolve Knox gelatine in cold water. Add this to hot pineapple mixture. Remove from heat and add cream cheese. Stir until smooth. Set aside and let cool.
In a small bowl, mix the dry ingredients. Stir in buttermilk, egg, Tabasco and onion. In a heavy saucepan, heat enough oil for deep frying. Form the batter into rounded tablespoonfuls and drop into the hot oil. Fry only until light brown. Drain on paper towels and serve hot.
Lay peaches and juice in bottom of baking dish. Sprinkle dry cake mix on top of peaches. Dot with margarine. Sprinkle nuts on top. Bake 45 minutes at 350° or till cobbler is golden. Serve warm with ice cream.
Wash and chop potatoes into bite size pieces, with skins on. Place in a 9 x 13-inch cake pan. Pour melted butter over potatoes. Sprinkle onion soup mix over potatoes. Cover with foil and bake at 325° for 45 minutes or until tender.
Place fish in skillet just large enough to hold both. Add combined milk, water, lemon slices, spice, salt and parsley. Cover and cook over low heat, 20 to 25 minutes, until just tender and flaky to a fork test. With large spatula, carefully remove to warm platter; garnish with lemon slices. Pour Caper Sauce over all and serve immediately.
Take the beans and put in the store. Pick 'em up. Cook 'em again. We put pineapple seeds in the beans. We mix 'em with syrup. Then we put 'em in our garden.
Saute onion and garlic in oil and butter. Stir in wine, clam juice, mushrooms, oregano, basil and parsley. Simmer 15 minutes or until liquid is almost gone. Add salt and pepper.
Cream butter; add sugar and blend well. Add flour and mix thoroughly. Blend in pecans and vanilla. Chill dough. Shape 1 teaspoon dough into small balls and bake on lightly greased cookie sheets at 300° for 20 minutes. Roll in powdered sugar while hot.
In bottom crust sprinkle the flour, then layer 1/2 cup sugar, 2 layers of green tomatoes, sprinkle the lemon juice over this, then layer 1/2 cup sugar over this. Top with second pie crust that has slits in it. May sprinkle sugar over this. Bake in 350° oven about 1 hour or until done.
Combine lemon juice, oil, water and mustard in bowl. Add tarragon, red pepper, salt and pepper. Refrigerate. Rinse melons, remove seeds. Cut into wedges; cut thin slices and loosen gently from peel, but leave peel on. Rinse lettuce leaves and tomatoes. Cut tomatoes in half; drain well. Place on serving platter. Roll turkey breast slices loosely. Place turkey rolls and melon wedges on platter. Pour dressing over. Garnish. Makes 4 servings.