HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together egg and milk. In a separate dish combine flour and bread crumbs. Dip each eggplant slice in egg mixture, then coat with flour mixture. Fry until golden brown. Drain on paper towels. Layer in baking dish tomato sauce, noodles, eggplant, Mozzarella cheese. Repeat layers, ending with tomato sauce. Top with Parmesan cheese. Bake uncovered for about 30 minutes (until bubbly). Serve with green salad and garlic bread.
Combine all ingredients and cook in double boiler until thick. Cook pie crust a little before you put filling in. Bake at 350° until done.
Combine all ingredients, except milk. Add the hot milk last. Pour into well-greased 6 x 8-inch baking dish. Bake 1 hour at 325°.
Place drained squash in bowl. Add melted butter. Mix well and set aside. In separate bowl, combine sugar and beaten eggs. Stir well. Add squash mixture, flour, vanilla and baking powder. Mix well. Pour into greased 9-inch pie pan and bake at 350° for 40 to 45 minutes.
Melt in double boiler the butter, water and caramels. Stir until melted. Add pecan halves and stir. Spoon out with tablespoon onto wax paper. Let dry completely. Melt in double boiler the milk chocolate chips and paraffin wax. Dip caramel/pecan clusters in chocolate. Lay on wax paper to dry.
Cream sugar and oleo. Add molasses to egg. Add dry ingredients and mix well. Refrigerate for 1 hour. Roll into 1-inch balls. Then roll in sugar. Bake at 375° for 8 to 10 minutes.
1. Get more juice from lemons and limes. Heat fruit for 20 to 30 seconds on High. Cut and squeeze out the juice. [
Toss together with Zesty Italian dressing all vegetables (optional and others can be added).
Soften gelatin in cold water; dissolve in hot coffee. Stir in honey and salt. Chill until jellied. Add rum. Whip the cream and fold it into the gelatin mixture. Pour into refrigerator trays or a 9 x 5 x 3-inch loaf pan. Freeze. When there is a frosty border of 1-inch around the pans, turn into a mixer bowl and beat smooth. Stir in almonds and re-freeze. Serve with rum-flavored whipped cream and additional almonds as garnish.
Cream butter and sugar. Add eggs, one at a time, stirring well. Sift together flour, soda, salt and nutmeg and add to sugar mixture. Add oatmeal and raisins and mix well. Form into small balls, well spaced on greased cookie sheet. (Cookies will spread.) Press a raisin on top of each. Bake at 350° until lightly browned. Cool on wire racks or cutting boards before storing in cookie tins with tight lids. Makes a lot.
Combine the first 6 ingredients and pile lightly in small baking dish. Sprinkle with cheese and potato chips. Bake at 425° for 15 minutes, or until heated thoroughly.
Mix margarine and sugar. Add egg and beat well. Add rest of ingredients and mix well. Drop by teaspoon on greased sheet. Bake in 350° oven about 15 minutes or until lightly brown on top. Makes 3 dozen.
Brown ground beef, garlic, salt and onion; drain grease. Add cheeses; heat until melted. Add sour cream, mushrooms and olives; set aside. Soften corn tortillas in hot oil; drain. Fill each tortilla with meat mixture; roll tightly. Place seam side down on foil lined cookie sheet (spray foil with cooking spray or oil). Top with slice of Mozzarella cheese. Sprinkle with parsley flakes. Cover with foil (also sprayed). Bake at 350° for 10 to 20 minutes (until cheese on top melts). Serve with salsa or picante sauce.
Mix first 4 ingredients; pour salt on top. Cover with ice and let set 3 hours. Drain well. Mix together vinegar, sugar and seasoning; mix well. Pour over mixture and boil 5 minutes. Fill hot jars and seal.
Cook sausage with garlic powder and hot pepper. Chop to small pieces. Add spinach and simmer 5 minutes. Let cool. Roll out bread dough and cut in half. Sprinkle cheese over dough and spread the cooked mixture over this. Roll it up and put the 2 loaves on a greased cookie sheet. Bake at 350° for 45 minutes or until golden brown.
Quarter, remove seeds, run through food chopper. Measure. Place in large pot. Add 3 cups of water to each cup of pulp. Bring to a boil for 15 minutes. Let stand overnight. Measure out 3 cups of stock into large pot. Bring to a boil. Add 3 cups sugar. Stir to dissolve sugar and cook rapidly to 220°. Remove from heat. Let cool to 190° and pour in clean jars. Seal at once with self-sealing lids.
Combine butter, sugar, cinnamon and salt. Add egg yolk and flour. Mix the dough until stiff. Shape into log, about 2 x 18-inches. Refrigerate. Slice into 1/4-inch slices. Brush with beaten egg whites. Sprinkle with chopped pecans. Bake at 350° about 10 minutes.
Mix mustard and lemon juice in a small bowl. Place chicken on broiler pan. Brush with mustard mixture. Season with salt and pepper. Bake at 425° for 40 minutes or until done.
Mix eggs and oil together; pour over diced apples and nuts. Mix remaining ingredients together; pour over apple mixture. Mix and pour into greased tube pan. Bake for 1 hour at 350° (ovens may vary).
Take one sheet pan and sprinkle flour over the bottom of the pan. Pat hamburger meat over the flour until it is flat and then sprinkle flour over the top of the hamburger meat. Sprinkle salt and pepper to taste. Cook in a 450° oven for 20 minutes or until brown.
Microwave cheese until soft; add other ingredients and blend with mixer until smooth. Serve warm with fresh fruit slices.
Heat oven to 350°. Cut loaf diagonally into 1-inch slices. Mix butter and Blue cheese; spread half of mixture on bread slices. Reassemble loaf. Spread top of loaf with remaining butter mixture. Sprinkle with Parmesan cheese. Wrap loaf in aluminum foil. Heat for 20 minutes.
Cook macaroni following package directions; drain and cool. Drain beans and combine with macaroni, eggs (diced and chopped) and pickle relish. Blend Miracle Whip, salt, pepper and sauce. Toss lightly with macaroni mixture. Chill and serve. You can add onion to taste.
Cream together cream cheese and salad dressing. Add undrained pineapple, marshmallows, Cool Whip and nuts. Mix well. Serve chilled.
Process mayonnaise and garlic clove in a blender or food processor until smooth. Add basil and lemon rind; pulse 3 or 4 times or until basil is finely chopped. Store covered in refrigerator up to 1 week. Makes 2 cups. Good with fish.
Cut tips off squash and cut each squash into 3 to 4 pieces. Drop squash into large saucepan with enough boiling water to cover. Return to boil. Reduce heat and cook until tender. Drain in colander and mash.
Prepare jello and let jell about half-way. Then stir pineapple, marshmallows and bananas into thickened jello. Let jell completely.
Place peas and onions in casserole. Add mushrooms with liquid. Arrange asparagus in rows on top. Cover with soup. Place in a 300° oven and bake until soup melts down in casserole. Remove and cover top with cheese and crackers. Return to oven and bake at 300° until light brown on top.
Mix according to mix instructions and pour into a greased and floured 10 x 13-inch pan. Bake at 350°. Cool and ice.
Combine sugar, cream, corn syrup, butter and salt. Cook and stir over medium heat until sugar dissolves. Cover and boil 1 minute. Uncover. Cook at medium, steady boil to soft ball stage in cold water. Remove from heat. Add vanilla. Beat with electric mixer on medium speed until mixture is creamy and begins to hold its shape, about 10 minutes. Mix in fruits and nuts. Pour into greased pan. When firm, cut into squares. Let stand 24 hours.
Place uncooked noodles in bottom of 9 x 13-inch pan. Place raw chicken pieces on top of noodles. Season. Mix soups and milk together. Pour over chicken and noodles. Cover tightly. Bake at 350° for 1 1/2 hours. Remove cover last 10 minutes. May cover with foil but don't peak!
Roll out 2/3 pastry; fit into 9-inch pie plate. Mix well sugar, flour, cinnamon and allspice. Toss with apples. Layer 1/3 apple mixture, then 1/3 cherries in pastry-lined pan. Repeat twice. Dot with butter. Roll out remaining pastry; place on top of filling. Trim edges and flute rim; cut vents. Can be frozen at this point.
Clean the mushrooms by gently wiping them with a damp cloth. Gently twist the stems and remove. Combine the chopped artichoke hearts, Swiss cheese, stuffing mix and black olives. Mix well. Stuff the mushrooms with this mixture and place on a baking sheet. Place the pan at least 8 inches away from the broiler unit. Broil for about 3 minutes or until tops are lightly browned.
Combine all ingredients. Beat for 5 minutes. Fold into oiled Bundt pan. Bake 45 minutes at 350°.
Combine sweet potatoes, sugar, eggs, vanilla, milk, salt and butter. Beat with mixer until smooth. Spoon into greased 2-quart shallow dish.
Combine in a saucepan the water, margarine and brown sugar. Bring liquid to a boil. Add carrots to boiling liquid. Bring carrots to another boil. Cover and cook for 45 minutes at medium simmer or until carrots are tender.
Peel a cucumber and slice in half lengthwise. Scoop out seeds. Stuff with filling such as chopped shrimp, lobster or crab meat mixed with mayonnaise or cream cheese mixed with Feta cheese. Chill well and serve sliced in bite size pieces.
Cut whale into 1-inch squares. Takes 4 weeks. Add potatoes and carrots and place in 400-gallon pot. Cook 4 weeks at 350°. Garnish with parsley. Serves 3,700. Salt and pepper to taste.
Melt butter with chocolate pieces. Add sugar and well-beaten eggs. Add nuts. Bake in prepared pie shell at 325° for 30 to 45 minutes.
Butter a slice of bread; place on pie iron, buttered side against iron. Add pie mixture (2 or 3 tablespoons) to center of bread. Butter second piece of bread and place on iron, buttered side to iron. Close and lock iron. Cook on open fire until brown. Remove from iron; sprinkle with sugar and allow to cool. Be careful to check pie mix, as it becomes very hot and requires extra cooling.
Cook fryer or hen in water. Let cool. In large skillet, melt oleo and brown onions, green onions, peppers, celery and tomato paste. Cook until tomato paste looks brown. Add parsley and Worcestershire sauce. Stir in enough chicken broth to make soupy. Add meat from chicken. Serve over spaghetti noodles.
Combine all ingredients and beat 2 minutes with mixer. Pour into a greased 9 x 13-inch pan. Drain 1 large can sliced peaches. Keep the juice. Place peaches over the batter.
Beat egg whites until stiff. Fold in the remainder of ingredients. Spread 1/4-inch thick on crackers. Broil approximately 5 minutes.
Plunge tomatoes into boiling water for ten seconds. Peel and quarter them. Heat olive oil in large saucepan. Add onion and garlic and saute. Add tomatoes. Season with salt and pepper. Cover and cook until liquid has evaporated.
Place pineapple (including juice) in a 9 x 13-inch ungreased pan. Add cherries next. Sprinkle cake mix over fruit. Slice margarine into pats and place on cake mix along with nuts. Bake at 325° for about 45 minutes or until it is lightly browned. Serve with Cool Whip or French vanilla ice cream.
Cream butter and sugar until fluffy. Add eggs. Fold in sour cream and vanilla. Mix well and add flour, baking powder and salt. Combine remaining sugar, cinnamon and nuts in bowl. Place 1/3 of batter in greased tube pan. Sprinkle top with 3/4 of nut mixture. Spoon on remaining batter and top with remaining nut mixture. Bake at 350° for 1 hour. Cool on rack.
Mix all ingredients well. Pour into 2 unbaked pie shells. Bake at 325° for 35 minutes.
Unfold pie crust and place in pan as directed on back of package. heat oven to 425°. In large bowl, combine all filling ingredients; mix lightly. Prepare pie according to two crust pie. Bake at 425° for 40-45 minutes or until apples are tender and crust is golden brown.
Peel and slice potatoes. Add cornmeal, sugar, salt and boiling water. Wrap mixture in a heavy cloth. Cover and allow to stand in a warm place overnight. Remove potatoes. Add milk, water, soda, salt and shortening. Add enough flour to make dough stiff enough to knead until smooth and elastic. Form dough into 3 loaves. Place in well-greased pans. Cover and let rise until doubled. Bake in preheated oven at 400° until done.
Mix chopped tomatoes and corn. Whisk oil, lemon juice, salt and pepper together. Pour over tomato mixture. Arrange sliced onion on top. Garnish with cilantro. Serves 4.
Cut each onion into quarters. Cut cabbage into 6 wedges. Arrange cabbage and potatoes in shallow 15 1/2 x 10 1/2-inch casserole or roasting pan. In a 12-inch skillet, over medium-high heat, in hot salad oil, cook onions until golden brown. Remove onions to casserole with cabbage. In oil remaining in skillet, cook pork chops until lightly browned. Tuck pork chops among vegetables in casserole. In same skillet, over high heat, heat apple juice, vinegar, pepper and dried fruit, stirring to loosen any brown bits from bottom. Pour apple-juice mixture over pork chops and vegetables. Cover casserole and bake in 375° oven 1 to 1 1/4 hours until pork chops and vegetables are fork-tender, basting meat and vegetables with liquid in casserole several times during baking. Makes 6 servings.
Mix all ingredients together. Shape into 2-inch balls. Place on cookie sheet and cook in oven for 20 minutes at 350°.
Blend whipped topping with crushed pineapple and pudding mix and top with slivered almonds and flaked coconut. Chill. Add to already prepared pie crust.
Mix together all ingredients by hand. Pour into a 9 X 9 pan. Bake at 350° for 25-30 minutes.
Combine half of the croutons with all the remaining ingredients. Turn into baking dish and cover with remaining croutons. Bake at 350° for 35 minutes. May be prepared ahead, but if so, do not put in croutons until baking time. This is good for a luncheon or light dinner with a congealed or fruit salad and rolls. Serves 6. Psalms 103.
Combine all of the ingredients, except for the sausage and ground beef. Mix the ground beef and sausage together, then add to the first mixture. Mix well; shape into two 8 x 4-inch loaves. Place in pans. Bake at 350° for approximately 1 1/2 hours.
Combine butter, sugars and salt; blend well. Add eggs, one at a time, beating after each addition. Stir in vanilla, flour, cream and pecans. Pour mixture into pie shell. Bake in a moderate 375° oven for 40 to 50 minutes or until a knife inserted near center comes out clean.
Cut biscuits in fourths. Shake biscuits in cinnamon and sugar mixture. Pour in greased tube pan. Cook in saucepan, the margarine and brown sugar until melted. Add pecans. Pour over biscuits and bake at 350° for 35 minutes.
Mix broccoli slaw, sunflower seeds, almonds, onion and broken noodles. Mix oil, sugar, vinegar & beef seasoning and pour over broccoli slaw.
Preheat oven to 425°. Mix sugar, flour, cinnamon and salt together and carefully blend through the berries. Pour berries into unbaked pie shell. Dot with butter. Cover with top crust, flute edges and vent top. Bake at 425° for 15 minutes, then reduce oven heat to 350°. Bake for 30 minutes longer, or until golden brown.
Put pork and beans in baking dish. Add chopped onion, catsup, Worcestershire sauce and hot pepper sauce. Place split wieners on top of beans. Top with grated cheese. Bake at 350° for 20 to 25 minutes or until it is melted.
Mix all ingredients. Pour in greased and floured loaf pan (fill half full). Bake 1 hour at 350°.
Preheat oven to 325°. In large bowl, add bread cubes, milk, egg whites, apple juice concentrate, papaya, bananas, lemon juice, cinnamon, nutmeg, maple syrup and vanilla. Mix well. Pour mixture into 8 x 11 x 2-inch ovenproof glass baking dish.
Mix all ingredients together, reserving 1 cup crushed cornflakes for topping. Mix well and turn into a buttered casserole dish. Mix remaining cup of crushed cornflakes with 2 to 3 tablespoons melted butter; sprinkle on top of casserole. Bake at 300° for 1 hour. Better when reheated in microwave next day.
Preheat oven to 350°. Mix 6 cups of milk, salt, sugar and cinnamon into pot; cook at low flame. Meanwhile mix the remaining 2 cups of milk with cornmeal flour. When previous mix is now boiling, add cornmeal mix vigorously until desired texture. Remove from flame. Stir in margarine, then let cool for 10 minutes. Beat eggs and add to already cooled mix; pour in baking pan. Bake for 1 hour. Cool. Decorate as desired.
Heat oven to 375°. Grease a 15 x 10-inch jelly roll pan. In large saucepan, melt shortening. Cool 5 minutes. Add remaining ingredients, except 2 tablespoons sugar; mix well. Press in bottom of prepared pan. Sprinkle with remaining sugar. Bake at 375° for 10 to 12 minutes. Do not overbake. Let stand 5 minutes. Cut into bars. Cool completely. Makes 48 bars.
Cream shortening, sugar, egg and bananas. Add all other ingredients. Drop by teaspoon. Bake at 350° until golden brown.
Mix shortening, salt, sugar and egg. Dump in remaining ingredients. Beat 3 to 5 minutes (very important). Bake in greased pan or muffin pan 25 minutes at 350°.
Cream sugar, butter and eggs. Add salt, mashed sweet potatoes, milk and vanilla. Pour in baking dish. Add topping.
Mix all ingredients, except soda, in a gallon jug and freeze. When ready to serve, thaw and add the soda.
Moisten fish with lemon juice. Marinate in enough water to cover along with the onion pulp (you could pulp the onion directly with the water in a blender) for 2 hours. Drain and reserve liquid. Dust fish with a little anise or mace, then with cayenne. Dip in lightly beaten eggs and fry to golden brown in butter. Remove fish to a hot platter. Add 3 tablespoons butter to marinade and soy sauce in which the cornstarch has been suspended. Simmer until thickened. Put in fish. Simmer 2 minutes. Remove fish to platter. Serve sauce separately.
Mix together ham, pork sausage, crumbs, and egg. Add enough milk to mixture so that it will roll into small balls. Bring brown sugar, mustard, water, and vinegar to a boil. Pour 3/4 of sauce over ham balls in baking pan. Bake at 375° about 45 minutes. Use remaining sauce to pour over balls when serving. Freezes well.
Use a 32-cup percolator. Place juice in coffeepot and add enough water for a full pot. Place brown sugar and spices in basket. Plug in, go to the meeting and when you return, your delicious punch is ready.
Melt oil and chocolate together in microwave. Mix all remaining ingredients together. Chill for several hours. Roll in a ball and then roll in powdered sugar. Place on an ungreased cookie sheet. Continue until gone. Bake at 350° for 10 minutes.
Preheat oven to 375°. Melt butter in a deep baking pan. Pour on batter made with the sugar, flour, milk and baking powder. Heat the fruit with the extra sugar. Pour the hot fruit on top of butter and bake for 25 minutes.
Preheat oven to 400°. In mixer bowl, combine egg yolks and condensed milk. Stir in lime and coloring, if desired. Pour into prepared shell. Bake 5 to 8 minutes. Chill for 3 to 4 hours. Top with meringue or whipped topping.
Fill container with water. Add Kool-Aid. Mix. Serve chilled for a fun and refreshing drink.
Combine all ingredients. Pour into a greased 1 1/2-quart casserole dish. Crush 1 cup Ritz crackers or similar crackers; combine with 3/4 stick melted margarine. Spread over top and bake at 400° for 12 to 15 minutes.
Blend cottage cheese and buttermilk in blender or food processor until smooth. Add dressing powder and continue to blend. Refrigerate until ready to serve.
Mix frozen lemonade and Eagle Brand milk together with mixer. Fold in Cool Whip and pour into crust. Refrigerate for about 2 hours and serve.
Preheat oven to 350°. In medium bowl, combine flour, soda and salt. Mix well with wire whisk; set aside. In large bowl, blend sugar with electric mixer. Add margarine and mix to form a grainy paste.
Wash cucumbers, 2 to 4-inches long and place in clean jars. Add 1 clove garlic, pepper and dill. Bring water, vinegar and salt mixture to a boil and pour over cucumbers. To seal the jars, process in a boiling water bath for 20 minutes.
Prepare marble cake mix as directed. In separate bowl, mix Ricotta cheese, eggs, sugar and vanilla. Pour cake mix in 9 x 13-inch pan. Pour cheese right on top of batter. Bake at 350° for 1 hour or until done.
Mix the crab and bread crumbs. Then mix together the next 7 ingredients. Pour into crab and mix well. Form into small cakes or place in crab shells. Sprinkle with paprika. Broil until brown, about 5 minutes.
Pound chicken breasts between 2 pieces of waxed paper until nicely flattened. Marinate in Italian salad dressing for several hours. Take chicken from the marinade and salt and pepper to taste. Place 1/4 cup of crab or diced shrimp in the center of each breast. Roll up and fasten with a toothpick. Combine the melted butter with the lemon juice. Place chicken breasts in a small shallow baking dish and drizzle with the lemon-butter sauce. Cook at High (100%) for 8 to 10 minutes or until chicken and seafood are thoroughly cooked. Rotate dish after 4 to 5 minutes of cooking and baste with lemon butter sauce.
Place rinsed beans in large pot. Add enough cold water to cover by at least 3 inches and soak overnight. Place chicken in large saucepan. Add cold water to cover and bring to simmer. Cook until tender. Drain and cool. Remove skin. Cut into cubes. Drain beans. Heat oil in same pot. Add onions and saute until translucent. Stir in garlic, chilies, cumin, oregano and cayenne. Saute 2 minutes. Add beans and stock; bring to a boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally, about 2 hours. Add chicken and 1 cup cheese to chili; stir until cheese melts. Season with salt and pepper. Ladle into bowls. Serve with remaining cheese and sour cream.
Cream together butter, sugar and brown sugar. Add 4 eggs and vanilla. Mix together flour and oatmeal. (Blend and turn oatmeal into powdered; measure first, then blend.) Add salt, baking powder and soda. Mix together all ingredients and add chocolate chips, grated Hershey bar and nuts. Bake on ungreased cookie sheet. Make ball size 2 inches apart. Bake at 375° for 6 minutes. Makes approximately 110 cookies.
In a Ziploc bag, place fillets and add Tabasco sauce according to amount of fish. Use enough Tabasco sauce as to see visible on fish. Marinate overnight. Take fish out; do not drain off sauce. Batter as you would and fry as usual. Contrary to belief, the fish is not spicy hot, but has a delicious flavor.
Heat broth to boiling. Blend cornstarch and water to make smooth paste. Stir in soy sauce and sugar. Slowly stir into broth. Bring to boil and simmer until clear, stirring constantly. Remove from heat. Slowly add eggs, stirring until eggs shred. Add green onions and serve immediately.
For crust, unroll crescent rolls and pat into a 13 x 9 x 2-inch ungreased baking pan. Bake according to package directions. Cool. In bowl, stir together cream cheese, dressing and dill weed. Spread mixture evenly over crust. Sprinkle with desired vegetable toppings and shredded cheese. Gently press vegetables and cheese into cream cheese mixture. Chill 1 hour before serving.
Cream butter and sugar. Stir in flour, nuts and chips. Refrigerate for 1 hour. Roll into balls and flatten slightly. Bake at 350° for 15 to 20 minutes. Watch closely. Do not overbake. They should be light brown on bottom.
Beat eggs; gradually beat in oil and sugar. Add zucchini, cinnamon, salt, baking soda and baking powder; mix well. Gradually blend in flour, mixing well after each cup. Fold in nuts if desired. Pour into greased Bundt pan or two loaf pans. Bake at 350° for 60 minutes. Remove and store in covered tin or wrap in foil. Allow bread to cool for 10 minutes before removing from pan. Makes 12 servings.
Spread mustard on both sides of chicken breasts, then coat with stuffing crumbs. Lay in baking pan. Drizzle with mixture of half butter and half lemon juice. Cover and bake at 350° for 45 minutes. Sprinkle with paprika and bake, uncovered, for an additional 15 minutes.
Saute cashews in 1/8 cup of oil. Remove from pan. Saute chicken pieces in deep frying pan. Add cashews, water chestnuts, mushrooms and chicken broth to frying pan. Bring to a boil. Mix 1/4 cup of soy sauce with 2 1/2 tablespoons of cornstarch as thickener. Thicken the chicken broth mixture.
Mix soup and sour cream. Add Old Bay seasoning. Stir well. Mix in chicken and peas. Spray 1 1/2-quart baking dish. Pour mixture into dish. Top with Stove Top crumbs. Spray crumbs with butter spray. Bake at 350° for 30 minutes.