HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Peel eggplant and dice into 1 1/2-inch cubes. Cook 10 minutes in boiling salted water to cover over moderate heat (about 250°). Drain. Immerse tomatoes in boiling water for 2 minutes. Drain and remove skin; cut into thin slices. Fold together barbecue sauce, eggplant, garlic and parsley. Spoon a third of the eggplant mixture into a 1 1/2-quart casserole. Top with a layer of half the tomato slices. Repeat layers and end with eggplant layer. Mix butter, bread crumbs and Parmesan cheese; sprinkle over eggplant. Bake 45 minutes. Serves 6.
In large bowl, mix first 6 ingredients. Stir in pecans. Pour into shell. Bake in a 350° oven for 50 to 60 minutes.
Dissolve yeast in warm milk. Add salt and flour; knead. Add 1/2 cup flour or more until dough is not sticky. Let rise half hour. Press on cookie sheet. Add toppings. Bake at 400° for 30 minutes. Serves 4 to 6.
Mix cracker crumbs, 1/4 cup sugar and melted butter together. Press into bottom of 9-inch square pan. Combine pumpkin, brown sugar, salt and spices. Fold mixture into ice cream. Pour into crumb-lined pan. Cover and freeze until firm. Cut into squares; top with whipped cream and chopped pecans. Serves 9 to 12.
Bring all ingredients to a boil. Simmer for 10 minutes. Pour over any meat. Bring to a boil with the meat, then simmer on low heat so meat can absorb the great flavor.
Cream together cream cheese, vanilla and powdered sugar; set aside. Mix together Cool Whip and milk; fold cream cheese mixture into Cool Whip mixture. Top with pie filling.
Stir all together and store into container. Stir 3 teaspoons into 1 cup hot water.
Drain pineapple reserving 1/3 cup juice. Halve pineapple chunks. In a medium saucepan, combine tomato sauce, reserved pineapple juice, brown sugar, vinegar, onion and green peppers. Stir over medium-high heat until mixture boils. Reduce heat and simmer, uncovered, 5 minutes. In a small bowl, combine cornstarch and water. Stir mixture until smooth. Add pineapple, cornstarch mixture and chicken into tomato mixture. Stir over medium-high until thickened and bubbles. Makes 3 cups. Serve over rice.
Mix salt, sugar and flour. Add pineapple. Let boil until thick. Spread between cake layers.
Mix the first 5 ingredients with your hands. When mixed real good, roll into small balls and put in container in refrigerator overnight. In a double boiler, mix 1 large bag of chocolate chips and 1/4 pound of paraffin until melted. Keep over hot water. Take a pair of tongs and dip each ball of candy in melted chocolate. Place on waxed paper until chocolate hardens. Store in covered container. Makes 100 pieces.
Mix first 4 ingredients together and form into balls. Refrigerate balls for 1 hour. Melt chips and wax in top of double boiler. Use toothpicks to dip balls in melted chocolate. Let dry on wax paper.
Combine in casserole and bake at 350° for about 45 minutes. Serves 5 to 6.
Pour juice into punch bowl. Sweeten with sugar. Stir in sherbet and add ginger ale.
Mix all ingredients together using 1 or more peppers. Pour into a 9 x 13-inch pan. Bake at 450° for 30 minutes.
In skillet over medium heat, melt butter. Add zucchini, onion and spices. Cook 3 minutes, stirring frequently until vegetables are crisp and tender. Add corn; cook 6 to 7 minutes, stirring occasionally until vegetables are heated thoroughly. Serves 8. Calories per serving: 121.
Preheat oven to 400°. In iron (seasoned) skillet, put 1 teaspoon oil and spray lightly with vegetable spray. Put skillet on low heat on stove top while mixing egg whites, canola oil, baking powder, salt, yogurt and milk. Whisk all together very good. Next, add cornmeal and flour and pour into hot skillet. Bake until brown, 20 to 25 minutes.
Heat fruit to almost boiling. Mix up a batter of sugar, flour and milk (should be slightly thicker than cake batter). Melt margarine in a pie pan on top of stove. Pour batter into hot margarine. Pour hot fruit over batter. Bake in a 375° oven until brown.
One can at a time, cut each biscuit into 4 pieces (makes 40). Shake well in a bag with 3/4 cup sugar and 1 teaspoon cinnamon. Put into well-greased angel food cake pan (not with removable center). Bring remaining ingredients to a boil. Pour over biscuits. Bake at 350° for 45 minutes. Let cool slightly and remove from pan. Serve warm.
Melt Hershey bars in double boiler just until last pieces of chocolate have melted (do not overcook). Mix melted Hershey bars with Cool Whip and pour in crust. Place in freezer for at least 1 hour. Better after 1 day in freezer.
Mix all ingredients and pour into unbaked 8-inch pie shell. Bake 35 to 40 minutes until light brown at 325°. The texture and taste is like a pecan pie. Very good.
Combine Eagle Brand milk and chips. Melt over hot water. Mix nuts and marshmallows into chocolate mixture. Spread in greased pan. Refrigerate until firm.
In a large bowl, combine bread and milk. Squeeze excess milk out of bread; discard milk. To the bread, add beef, sausage, onion, mustard seed, seasoned salt, garlic, egg, salt and pepper; shape into 1 1/2-inch balls.
Wash and drain mushrooms. Remove stems. Chop stems. Melt butter and saute onion 5 minutes. Add crab, garlic and mushroom stems. Cook 10 minutes. Add rest of ingredients. Stir in broth last. Stuff mushrooms. Bake in 350° oven for 25 minutes.
Brown beef, onion and green pepper; pour off fat. Add remaining ingredients; mix well and pour into 1 1/2-quart casserole. Bake in moderate oven (350°) for 30 minutes. Makes 6 servings.
Prepare lasagna according to package directions; drain. In large saucepan, melt margarine. Add onion and celery; cook until tender. Stir in tomatoes, tomato paste, water, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer 15 minutes.
Soak beans overnight in water. Drain. Cook beans in 1-quart water until tender, about 1 to 1 1/2 hours. Add more hot water, if necessary. Drain and rinse with cold water. Put pork in bottom of a deep casserole. Add beans and remaining ingredients. Cover and bake at 325° for 4 hours. Add water if beans become too dry while cooking.
Mix together sugar, cocoa and flour. Add milk, water and egg yolks. Cook until thick, stirring all the time. Add margarine, vanilla and salt. Pour into baked pie crust. Beat egg whites and place on top of pies. Bake until brown. Makes 2 pies.
Mix dry ingredients with fork. Add shortening. Mix with fork until crumbly. In small bowl, mix 1/2 cup water, vinegar and egg with spoon. Add to dry ingredients. Mix until moist. Divide dough into 5 equal parts. Shape into flat round patties ready for rolling. Wrap each in wax paper and chill 1/2 hour. Roll out. Bake at 450° for 10 minutes, 350° for 50 minutes. (May be stored in freezer until needed or refrigerated 3 days.)
Heat refried beans in a pan (careful not to burn). Add hamburger (I cook up my hamburger using salt, pepper, garlic powder and a little chili powder to taste or use hamburger made up with a packaged taco seasoning). Next, add cheese, salsa and a little onion. All you want to do is melt part of the cheese and mix all of the flavors. Adjust seasonings to your taste. Serve with chips.
Mix eggs, sugar, oil and vanilla together. Mix baking powder, flour and salt; add to egg mixture. Refrigerate overnight. On lightly floured board, cut circles (4-inches x 1/4-thick). Pinch together to make 3 cornered hat. Fill with pineapple, cherry, poppy seed, prune or jelly. Bake on greased cookie sheet at 350° until lightly browned. Can dust with powdered sugar when completely cooled.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Blend in potatoes and vanilla. Combine flour, cocoa and soda. Add alternately with milk, blending well. Stir in nuts. Pour into 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Cool on a rack. Yields 12 to 16 servings.
Saute seasonings in margarine; add cream of mushroom soup (add a little water), 3 or 4 slices American cheese and 1/3 block Cheddar cheese. Simmer on low until cheese is melted. Add ham. Boil macaroni in another pot; drain. Add macaroni to mixture. Cook until seasonings are tender. Add salt and pepper to taste. Pour in casserole dish. Top with American cheese. Bake 15 to 20 minutes or until cheese is melted.
In a large skillet, cook and stir meat, onion and green pepper until meat is brown. Drain off fat. Stir in remaining ingredients. Cover and simmer until noodles are tender. Add more water, if necessary.
Preheat oven to 375°. Beat cake mix (dry), water and eggs in large bowl on low speed 30 seconds. Beat on high speed two minutes. Drop dough by rounded tablespoonful, 3 inches apart on to ungreased cookie sheet. Insert wooden stick 1 1/2 inches into edge of dough. Bake 8 - 11 minutes until puffed and almost no indentation remains when touched. Cool one minute. Remove from cookie sheet. Cool on wire rack. Frost and decorate. Makes 20 - 24 cookies.
Lightly grease a 13 x 9 x 2-inch pan. Layer the first 4 ingredients in the pan in the order listed. Slice the oleo or butter into pats; place evenly over nuts. Bake at 350° for 1 hour. Cool or serve warm. Add a dab of Cool Whip on top. Serves 12.
Saute onions and green pepper in vegetable oil until tender; add ground beef and brown well. Drain off excess grease. Stir in remaining ingredients; pour into greased 2-quart casserole. Bake, covered, at 350° for 45 minutes. Uncover and bake 15 minutes more. Serves 6 to 8.
Mix sugar and spices. Add to the eggs with the raisins, sour cream, salt and vinegar. Beat well. Pour into deep pie shell and put on top crust. Bake at 350° until crust is golden brown, 45 to 60 minutes.
For syrup, mix first 5 ingredients; bring to a boil. Remove from heat; add butter. Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add mix all at once; stir just until flour is moistened on lightly floured surface. Roll into an 18 x 12-inch rectangle. Cut into 6-inch squares. Place apples on each square. Sprinkle apples with sugar, cinnamon and nutmeg. Dot with butter. Moisten edges of pastry. Bring corners to center and pinch edges together. Place 1-inch apart in an ungreased pan. Pour syrup over dumplings. Sprinkle with sugar. Bake at 375° for 35 minutes or until apples are tender.
Combine all ingredients. Pour in greased and floured loaf pan. Bake at 350° for 40 minutes or until toothpick comes out clean.
Saute 1/2 cup oil, garlic and salt on low in a saucepan; stir constantly until garlic is golden brown. Cook spaghetti; drain and add garlic sauce. Toss. Add parsley, pepper and remaining oil into spaghetti and serve.
Beat cream cheese until creamy. Add condensed milk, lemon juice and whipped topping. Blend until smooth. Pour into prepared crust. Chill at least 4 hours or overnight. Add fruit topping of your choice and serve. Keep refrigerated.
Crumble hamburger and brown slightly. Then add onion and cook until tender. Drain off grease. Add seasoning. When ready to serve, add beans, lettuce, tomatoes and chips. Mix well. Serve with crackers.
Cook figs in water about 30 minutes. Add sugar and jello; boil 10 minutes. Put in jar according to canning directions.
Mix all ingredients; mix well. Pour into greased pie pan. Makes own crust. Bake at 325° for 30 minutes. Sprinkle with nutmeg or cinnamon before baking.
Cook hamburger meat, salt, pepper, garlic and onions together but not brown. Mix together flour, oil and water. Roll out like pie dough. Cut into 2 x 8-inch strips. Place hamburger on strips. Roll up like cinnamon rolls. Brush with butter. Bake until golden brown. Serves 8.
Mix. Bake at 325° to 350° for 15 to 20 minutes until bubbly.
Cut up cabbage in medium sized chunks and steam. In greased 9 x 13-inch Pyrex dish, put one layer of cabbage. Add 1 scattered layer of grated cheese, then one layer of White Sauce. Repeat until dish is practically full. Melt 2 tablespoons margarine. Add bread crumbs and mix. Cover cabbage casserole with bread crumb mix. Dot with margarine and place in oven for 30 minutes at 350°.
Heat oil in a skillet and saute onion and garlic until soft. Add zucchini and corn. Saute for 3 to 5 minutes. Add cumin, salt and pepper. Add in tomato sauce and water. Cook 15 to 20 minutes over medium heat and reduce heat to simmer.
Cream margarine, sour cream and sugar together. Add eggs and flour; mix well. Add milk and cake mix. Beat well and pour into a tube pan, sprayed with Pam cooking spray. Bake at 350° until done (45 minutes to 1 hour). The longer it sets, the moister it gets.
Cut okra into one-inch slices. Sprinkle okra with salt and buttermilk, stirring until well coated. Let stand. Drain okra well. Drench in flour, corn meal and baking powder mixture. Deep fry okra in hot oil until golden brown.
Heat oven to 375°. Beat margarine, sugar, eggs and vanilla until creamy. Gradually add combined flour, baking soda, salt and cinnamon; mix well. Stir in remaining ingredients. Drop by level measuring tablespoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheet and remove to wire rack. Cool completely.
Brown beef and drain. Boil potatoes and onion. Drain. Layer potatoes, cheese, beef and soup in casserole dish. Salt to taste. Bake at 325° for 20 to 25 minutes.
Cream shortening. Add sugars. Beat in egg, water and vanilla. Add dry ingredients and oats. Nuts, chocolate chips or raisins can be added. Drop by spoonfuls onto cookie sheets. Bake at 375° for 10 to 12 minutes.
Stir together flour and salt. Beat butter for 30 seconds. Add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill 1 hour.
After frying ham in skillet, remove ham and add water. Bring to a boil and add coffee. Boil for 1 minute. Cured ham makes better gravy than fully cooked ham. Serve with eggs and hot biscuits.
Cook rotini noodles and drain. Chop green peppers, onions and tomatoes. Mix package of Good Seasons Italian dressing. Add all ingredients together and chill.
Beat cream cheese, sugar and tablespoon of milk in large bowl until smooth. Gently stir in 1/2 of whipped topping. Spread on bottom of crust.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Put pecans and coconut on the bottom. Mix cake mix as directed on box. Spread over nuts and coconut.
Melt chocolate and candy quick in microwave and mix together. You could use Marshmallow Creme instead of peanut butter or in addition to the peanut butter.
Mix soup, oil, sugar, vinegar and mustard. Heat until boiling. Pour mixture over carrots, pepper and onions. Toss and marinate in refrigerator overnight. Makes 4 servings.
Toss all salad ingredients (except almonds and tomatoes) together with enough mayonnaise to obtain desired consistency. Taste: Add more seasoning salt if necessary. Cover and refrigerate. Serve on lettuce; garnish with toasted almonds and tomato wedges. Can top each scoop of chicken salad with alfalfa sprouts.
Beat eggs into melted butter. Add other ingredients. Mix well. Pour in unbaked pie shell. Bake for 30 minutes at 375°. Slice warm; top with vanilla ice cream and hot fudge sauce, if desired. (Similar to Shoney's Hot Walnut Brownie Pie.)
In large saucepan over medium heat, in boiling water, cook potatoes and turnips about 20 to 30 minutes or until fork-tender. Drain.
Mix together the 1/4 cup of sugar, cinnamon and apples. Cream sugar and oil. Add eggs, one at a time. Add juice and vanilla. Add remaining ingredients, except apple mixture.
Beat eggs well. Gradually beat in sugar. Stir in potatoes, butter and vanilla. Sift dry ingredients together. Add alternating with milk to cream mixture. Chill thoroughly. Roll out on lightly floured surface to 1/2-inch thick. Cut with 2 1/2-inch doughnut cutter. Fry in deep fat about 3 minutes. Once drained, frost or sugar.
Mix flour, brown sugar and oleo in 8 x 10-inch pan. Pecans may be added. Bake at 350° for about 20 minutes, stirring about 3 times. Press down in bottom of pan. Allow to cool. Mix together powdered sugar, cream cheese and 8 ounces of Cool Whip. Spread on crust. Mix instant chocolate pudding with 1 3/4 cups milk. Spread over first layer. Mix instant vanilla pudding with 1 3/4 cups milk. Spread over chocolate pudding. Top with 8 ounce container of Cool Whip and chocolate shavings.
Grease and flour 9 x 12-inch pan. Blend margarine, sugar, egg, vanilla and cocoa. Combine flour and salt. Add soda to buttermilk and stir until fizzes. Add flour and buttermilk alternately to creamed mixture. Bake at 350° for 25 minutes. Cool before icing. Makes 12 servings.
Chop mushrooms in tiny pieces and cook in butter a few minutes. Add cream cheese, onion, salt and pepper. If necessary, add some cream to soften. When ready to serve, heat in 350° oven until bubbly. Spread on small thin rounds or squares of bread. French bread is delicious.
Heat oven to 375°. Layer half the ingredients in the order listed, in a greased 9 x 13-inch pan. Repeat layers. Bake, uncovered, 25 to 30 minutes until lightly browned.
Preheat oven to 325°. Cream sugar, margarine and Crisco. Add other ingredients, mixing well. Make a small ball and press down with a fork. Bake 12 minutes. Allow to cool on pan a minute before removing. Makes 3 dozen 3-inch cookies.
Bring to boil; pour 1/2 peaches into Pyrex pan. Cut up 1 pie crust and layer over peaches. Pour in rest of peaches. Top with other pie crust. Sprinkle with 1/4 cup sugar. Cut slashes in crust. Bake at 400° for 20 to 30 minutes.
Combine the first 3 ingredients and set aside. In a separate bowl, beat the brown sugar, butter and vanilla until creamy. Add egg and beat well. Gradually add flour mixture. Stir in 1 1/3 cups chocolate chips. Spread in a 9-inch square pan. Bake at 375° for 23 to 25 minutes. Remove from oven and immediately put remaining chocolate chips on top. When they are shiny, spread evenly. When cool, put in refrigerator for 15 minutes to set chocolate. Cut into squares.
Melt chips and shortening over hot water. Pour 1/2 of mixture into an 8-inch foil lined pan. Refrigerate for 15 minutes. Combine caramels, butter and water in pan and melt over boiling water until smooth. Add nuts and spread over chocolate mixture in the 8-inch pan. Refrigerate (about 15 minutes). Return remaining chocolate to heat until smooth again. Spread caramel mixture and refrigerate.
Preheat oven to 400°. Lightly grease cookie sheets. Sift flour with baking soda, salt and spices into large bowl. Stir in walnuts, apple and raisins; set aside. In large bowl of electric mixer, at medium speed, cream butter and sugar until light and fluffy. Add egg and apple juice; beat until combined. Stir in flour mixture; mix well. Drop by tablespoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes, or until golden brown. Makes about 4 dozen.
Mix all ingredients, except cabbage leaves, and make balls. Wilt cabbage leaves in water. Use this juice for basting and 1 cup over pan of balls wrapped in wilted leaves. Bake 1/2 hour, covered, for 30 to 35 minutes and uncovered at 350°.
Place chicken pieces in a large Dutch oven. Add water, 1/2 cup chopped onion and salt. Bring to a boil. Simmer 10 minutes, adding 1 teaspoon ginger root. Remove from heat; set aside. In a large frypan, place peanut butter and 1 cup of stock from chicken; stir to make a paste. Cook over low heat, stirring constantly with a wooden spoon until mixture is smooth and well blended. When mixture is thickened, add remaining onion and ginger root, tomato and tomato paste. Cover and reduce heat to very low, stirring constantly until mixture becomes oily on top, about 20 minutes. Add chicken and remaining stock to peanut butter mixture. Cook over low heat about 45 minutes, stirring often. (Watch carefully! Peanut butter mixture burns easily.) Serve with rice. Makes 3 to 4 servings.
Smother meat and sausage; add onions and garlic. Saute, then add vinegar, tomatoes and chili powder. Cook for about 15 minutes. Then shred cabbage and add to mixture.
Bring soup and milk just to a boil; remove from heat. Add peas, noodles, chicken, onion, paprika and pepper. Mix well. Pour into baking dish. Top with bread crumbs. Bake at 350° for 35 to 40 minutes.
Combine all ingredients except sherbet. Add ice cubes as desired and fruit garnishes. Add sherbet just before serving. Yields 50 servings.
Combine first 5 ingredients and form into meat balls. Cook - simmer the rest of ingredients for 1 hour. Drop meat balls into soup. Simmer 30 minutes longer.
Preheat oven to 375°. Peel and slice apples; place in greased 8-inch square dish. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender (about 30 to 45 minutes).
Steam broccoli until soft, then saute in olive oil. Saute mushrooms and zucchini in olive oil. When vegetables are soft, put them in pan together. Add broth and stewed tomatoes; simmer. Cook pasta; mix together with vegetables. Add grated cheese to taste.
Pour wine and onion soup mix on roast. Cover and bake until tender. Shred roast. Save all juices. Add rest of ingredients and juices. (I double all cans to make super large pot.) Simmer together. Serves 12 to 24. Serve with French bread and grated cheese on top.
Saute sausage, onions, peppers and garlic. Combine with remaining ingredients. Bring to a boil. Reduce heat; stir, cover and simmer for 25 minutes.
Blend thoroughly eggs, sour cream, honey and butter. Add sifted dry ingredients and mix well. Spread in a greased 15 x 10 x 1-inch pan and bake in a moderate oven at 350° for about 30 minutes. While still warm, glaze and sprinkle with nuts.
Combine soy sauce, water, lemon juice, honey, onions, and garlic powder. Add steak and turn to coat thoroughly. For best results, marinate 24 hours. Broil beef to medium rare (do not overcook). Cut across grain into thin slices. Sprinkle lightly with toasted sesame seeds, if desired. Serves 6 to 8.
Combine all ingredients in bowl. Top with nuts. Bake at 350° for 15 to 20 minutes.
Preheat oven to 375°. Spray 13 x 9-inch pan. On waxed paper, combine bread crumbs, salt and pepper. In shallow pan, beat egg whites and 1 tablespoon water. Dip fillets in egg and water, then the crumbs. Place in pan and spray butter Pam on top. Sprinkle with paprika. It is done when fillets flake when tested with fork.
Combine all ingredients in a crock-pot. Cook on "slow" 3 hours.
Brown meat. Add Tony's seasoning. Cook broccoli according to directions. Add cheese and broccoli to meat. Cut end of pistollettes off. Cut center out with knife. Stuff pistollettes with mixture. Melt butter. Add garlic powder. Roll each stuffed pistollette in butter. Put in pan and bake until golden brown.
Blend all ingredients. Shape into button-size cookies; bake 5 minutes at 375. Shape into regular-size cookies; bake 10 minutes at 375.
Preheat oven to 200°. Line 2 large cookie sheets with foil. In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually beat in sugar 2 tablespoons at a time, beating well after each addition. Add cocoa and almond extract and continue beating until meringue stands in stiff peaks. Drop mixture by level tablespoonfuls onto cookie sheet. Sprinkle some chocolate pieces on top of each cookie. Bake 1 hour and 15 minutes. With metal spatula, carefully loosen and remove cookies from foil; cool completely on wire racks. Store. Sprinkle in tightly covered container. Makes about 3 dozen cookies.
Place all ingredients, but nuts, in heavy nonstick pan. Heat on medium heat until butter melts; mix well. Add nuts. Pour into buttered 8 x 8-inch pan. Refrigerate.
Brown beef, sausage and diced onions together in large skillet or Dutch oven on medium heat. Drain all fat from mixture. Add all remaining ingredients and simmer on low heat for 20 to 25 minutes, uncovered, stirring occasionally.