HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water. Wash eggplant and split lengthwise. Place eggplant (face down) in boiling water. Cook for 10 to 15 minutes. Remove eggplant from water and let it cool, face up. Add ground beef to skillet with a little water and cover; scramble periodically. When water is absorbed and ground beef is frying, add onions and garlic. Mix well.
Melt chocolate and butter. Combine eggs, sugar and flour. Stir in chocolate mixture. Pour into greased pie pan. Bake at 350° for 25 minutes.
Mix well. Pour over center of cheesecake; bake at 350° for 10 minutes. Cool, cover and refrigerate.
Heat together vinegar, syrup, sugar, dry mustard, salt and paprika. Cool mixture. Then beat vegetable oil slowly into mixture with a whisk or blender. Add poppy seed. Serve as dressing over salad.
Saute green pepper, onion and celery in butter. Mix together all ingredients, including the sauteed mixture, in saucepan or crock-pot. Cook on low heat until hot. Pour over spaghetti noodles.
Place all ingredients in saucepan; cook over low heat until thick syrup. Spread on cookie sheet; roast at 250° for 30 to 45 minutes or until peanuts are roasted as you like them. Separate the peanuts if they stick together.
Combine all ingredients; cover and marinate for 1 to 2 hours. Grill for 4 minutes per side.
Place first 9 ingredients in pot and bring to a boil. Cover and reduce heat. Simmer until vegetables are tender. Mix 1/4 cup milk with flour to make paste; stir into soup. Add remaining milk and cheese. Cook over medium heat until cheese is melted. Do not boil.
Add water to orange juice and lemonade according to package directions. Dissolve Jello in hot water as directed on package. Place cinnamon stick in Jello and hot water. Mix all ingredients. Punch can be served hot or cold.
Cream butter and add both sugars, salt, soda and then eggs. Mix flour with chopped fruit and nuts. Add the fruit mixture to batter, then add brandy and mix well. Drop by teaspoon (very small amount) on greased cookie sheet and bake at 250° for 20 to 25 minutes (do not brown). Can use 2 pounds of mixed chopped fruit.
Bake white cake according to package directions. When cake is cooled, punch holes in cake, using a fork and set to the side.
Place all ingredients in top of a double boiler (put chocolate and margarine in after mixing the liquids and sugar together). Let set over simmering water, can set for an indefinite time. Stir occasionally. The last step is to beat briefly. This makes it lose its curdly look and leaves it smooth and finished. Makes close to a quart of sauce. Store in refrigerator. May be heated in microwave or in jar set in water and heated, stirring occasionally.
Beat egg whites, salt and cream of tartar until stiff. Add sugar and vanilla. Fold in chips and nuts. Spray cookie sheet. Drop by teaspoon. Cook at 300° for 20 to 25 minutes.
Cut vegetables up small and boil until soft with the bouillon cubes. Drain vegetables and save the liquid. Put vegetables in blender (with enough liquid). Return vegetables to liquid. Stir and add as much milk as you'd like. Add 1/2 teaspoon salt. Heat and serve.
Note: Need frying pan, fork, large bowl, spatula, cups and paper towels.
Combine the Karo syrup and sugar in a heavy pan over medium heat. Stir constantly until it boils. Remove from heat. Add peanut butter; mix. Slowly add and mix in Rice Krispies. Pat into buttered 9 x 13-inch pan.
Take the can of cream of chicken soup and spoon it out into a mid-size pot. Take the can that the cream of chicken soup was in and fill it with water. Add the can of water to the chicken soup, then heat on high until boiling. Take the can of biscuits and cut them in small squares. When soup is boiling, you add the squared biscuits. Heat them until they float to the top. Reduce heat to a little over half and stir. Optional: You may add chicken bouillon cubes to make the soup richer.
Mix margarine, cracker crumbs and 1/2 cup sugar for the crust. Set aside.
Cream together the first 5 ingredients. Add enough oatmeal to make it stiff and crumbly, about 1 pound. Grease large cookie sheet; spread oatmeal mixture on it. Bake at 350° for about 1 hour. Stir frequently. Bake until the mixture is brown through and through. Store in airtight container in refrigerator.
Bake cake in 9 x 13-inch cake pan according to the directions on the box. Cool. Prepare pudding according to directions on the box. Break cake into small pieces and layer one-half of the cake in a very large bowl. Spread half of the pudding on the cake. Spread half of the Cool Whip on the cake. Shave the chocolate bar and sprinkle half on the Cool Whip. Repeat layers. Refrigerate.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Combine cake mix, water, eggs, oil, nuts, pineapple, cinnamon and carrots in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into pan. Bake at 350° for 35 to 40 minutes. Cool in pan.
In saucepan, mix soup, milk and vegetables. Over medium heat, heat to a boil. Cover and cook over low heat 15 minutes or until vegetables are tender, stirring occasionally. Stir in cheese. Heat until cheese is melted. Serves 6.
In large bowl, combine all ingredients and mix well. Roll in loaf and place in well greased loaf pan. Bake at 350° for 45 minutes to 1 hour.	Serves 4 to 6.
Combine ingredients in food processor or blender or beat with blending fork at high speed until mixture is light and smooth. Taste; adjust seasoning. Store in refrigerator. Makes about 2 3/4 cups mayonnaise.
Blend flour, margarine and powdered sugar together; press in an 8 x 8-inch pan. Bake 20 minutes at 350°.
Spread pineapple in bottom of 9 x 13-inch pan. Spread cherry filling over top. Sprinkle cake mix (dry) over mixture. Cut butter over top, then sprinkle nuts over all. Bake at 350° for 50 minutes. Serve with whipped cream.
Combine ingredients in an electric blender. Mix until smooth and thick. This makes as much as a 14 ounce can condensed milk at a fraction of the cost.
Put raw rice in bottom of buttered casserole. Top with tomatoes. Saute onions and green peppers in butter. Mix with olives and salt and pour over tomatoes. Top with grated cheese and bread crumbs. Bake at 375° for 60 to 75 minutes.
Cook rice. Add pineapple, sugar, coconut and marshmallows together. Fold in Cool Whip.
Prepare brownie mix according to cake type. Add nuts; bake in an 8-inch pan. Remove from pan. Spread mixture of butter, creme de menthe and powdered sugar on top of brownies, then ice with fudge icing.
In a large skillet, cook ground beef, onion, green pepper and garlic until the meat is browned; drain. Stir in the next 8 ingredients, except tomato paste. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until the rice is tender. Stir in tomato paste and heat through. Serve with French bread. Serves 4 to 6.
Gently combine all ingredients. Turn into a glass casserole and bake 1 hour at 350°. Serves 6 to 8.
Drain all vegetables except tomatoes. Add all ingredients in 5-quart covered pan. Bake at 250° for 6 to 7 hours. If at all possible, try not to look during cooking time as it will turn out much better. Makes its own gravy.
You can buy the bottle of macapuno and sweetened sugar palm at the Oriental section of Star Super Market, Times or Safeway.
Wash beans. Soak overnight in 2 quarts water. Bring to boil. Simmer until tender. Add other ingredients and cook until all are done. Delicious with Mexican corn bread.
Combine all ingredients, except candy in large mixer bowl. Mix on lowest speed. Shape dough into balls with teaspoon. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie with a candy kiss. Press down firmly so cookie cracks around edges.
Dissolve the jello in 2 c. boiling water; add frozen strawberries and stir until thawed. Add crushed pineapple, mashed bananas and pecans. Pour 1/2 of mixture into pan. Chill. Spread evenly with sour cream. Pour remaining jello mixture on top. Chill & serve.
Cream the cheese with the sugar. Beat in egg and dash of salt. Stir in chocolate pieces. Set aside. Prepare cake mix according to package directions. Fill paper baking cups (lined muffin pans) 2/3 full. Drop 1 teaspoonful cheese mixture into each cupcake. Bake according to package directions. Makes about 30 cupcakes.
Cream softened margarine, butter and cream cheese together until smooth. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour; mix well. Stir in flavoring.
Beat eggs and cream cheese until light and fluffy; add cake mix and oil and mix well. Add water; mix well. Fold in berries gently. Pour into a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. When cool, dust with powdered sugar. Makes 16 servings.
Mix in 3-quart saucepan, condensed milk, egg yolks, flour and vanilla; mix well. Cook until hot, stirring constantly to prevent scorching. Remove from heat and let cool. Beat egg whites until stiff. Pour milk mixture into ice cream freezer; add beaten egg whites and sugar. Follow ice cream freezer directions for freezing.
Bake at 350° for 6 hours, stirring every hour or so. Mash with potato masher after about 4 hours. Serve on buns.
Boil sugar and water without stirring. Form a thread, about 5 minutes (233° on thermometer). Beat egg whites while candy is boiling. Add salt to egg whites. Slowly pour hot syrup into egg whites. Beat until thick with mixer. Cool. Add vanilla. Whip the cream and fold in. Layer with strawberries and freeze until ready to serve.
Brown chops in lightly greased skillet. Sprinkle with seasoned salt and set aside.
Combine all of the ingredients and mix by hand. Cook in ungreased 9 x 13-inch pan at 350° for 30 to 40 minutes. Test with toothpick for doneness. Cool in pan and top with icing.
Preheat oven to 400°. Line an 11 x 15-inch baking sheet with aluminum foil. Lightly spray with Pam. Completely cover bottom of the pan with crackers. Melt the butter and brown sugar together. Allow mixture to boil for 3 minutes. Pour over crackers and spread to cover all the crackers. Mixture will seep through and around all the crackers. Place in the oven for 5 minutes. Remove from oven and sprinkle the chocolate chips on top. Allow the chips to melt and then spread the chocolate around to cover the entire mixture. Add chopped nuts to the top and gently press down to make sure they stick in the chocolate. You can cut into squares or allow to cool completely and break into pieces like toffee.
Sift together flour, baking powder and salt. Work butter in mix. Beat egg; add milk and stir dry ingredients. Spread dough in a well-buttered biscuit pan. Spread apples on dough, pressing sharp edges of fruit into mixture. Sprinkle with currants, sugar and cinnamon which has been mixed. Bake at 350° for 30 to 40 minutes.
Mix rice, shrimp and vegetables. Mix salt, lemon juice, French dressing and mayonnaise. Pour over the shrimp and vegetables. Mix lightly. Chill at least 1 hour. Serves 4.
Cook rice and set aside. In hot wok put olive oil and meat. Shake on Accent and stir-fry until done and lightly browned. Add rest of ingredients and season to taste. Add rice and soy sauce as much as desired and toss. One may add cornstarch thickening if desired. Vegetables should be hot through and crunchy. Use Pompeian olive oil.
Saute meat in skillet. Place in well-greased casserole dish. Arrange the remaining ingredients in layers in order given. Season each layer to taste. Cover with juice or soup; add water to cover. Bake at 350° for 1 1/2 to 2 hours. Serves 5.
Heat water, molasses, oil, sugar, salt, seeds and caramel color until very warm, hot (120°). Add to dry ingredients and mix very well (I use Kitchen Aid Mixer). Slowly add enough rye flour and mix until dough no longer sticks to fingers. Let rise only 20 to 30 minutes. Divide into 2 rounds on greased sheet pans that have been sprinkled with cornmeal. Brush tops with oil and slash tops with sharp knife. Let rise until double. Bake at 350° for 30 to 40 minutes.
Dissolve gelatin in cold water. Heat soup in 1 1/2 cups water. Melt cream cheese in soup mixture. Add gelatin and beat well until dissolved. Cool. Add mayonnaise and blend well. Add remaining ingredients and pour into oiled 6-quart mold and chill 24 hours. Serves 30 people as a party spread.
In a 2-quart casserole dish, put black-eyed peas (you may use leftover ones) that have been mashed. Layer onions, salsa and cheeses. (This works better in a shallow dish.) Place in a 350° preheated oven for 25 minutes. Serve at room temperature with chips.
Prepare Dream Whip according to package. Whip in cream cheese until smooth. Gently fold in all other ingredients. Chill and serve.
Marinate venison in 2 tablespoons vinegar and water to cover for several hours or overnight. Drain venison. Cook in crock-pot on low for 10 to 12 hours with mixture listed.
Mix all ingredients and make into small balls. Bake at 325° for 45 minutes. These freeze well.
Sift together the flour, baking powder and salt. Stir in milk and egg. Separate the onion into rings. Let chill in ice water 15 to 20 minutes, then dip in batter. Fry a small amount at a time in deep fat at 375°. Drain on absorbent paper.
Beat eggs well; add sugar. Beat until light and fluffy. Melt chocolate and butter on low heat. Add to eggs/sugar mixture. Add flour, baking powder, vanilla and nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 35 minutes. Test with knife for doneness.
Brown burger meat and sausage. Drain. Stir in remaining ingredients (except Velveeta). Add cheese slowly (cut in cubes). Place one spoonful of mixture on each rye round. Put on cookie sheet and freeze. When frozen, place in plastic bag and return to freezer. When wanted, remove and bake 10 minutes at 350° and serve hot.
Brown ground beef in skillet. Drain off grease. Add noodles, water, salt and pepper. Bring to a boil. Reduce to simmer until noodles are done, then add soup. Continue simmering until done.
In large Dutch oven over medium heat, fry bacon until crisp; push to one side of pan. Add stew meat to pan and brown. Stir in one cup water, wine, bouillon cube, garlic, instant onion, salt and thyme. Reduce heat to low; cover and simmer 1 hour until meat is fork-tender. In covered saucepan over high heat in 1 inch of boiling water, cook onions ten minutes. Add mushrooms. Cook five minutes more and drain. In bowl mix cornstarch and 2 tablespoons water. Stir into stew. Heat to boiling, stirring until thickened. Add onions, mushrooms, peas and olives. Cover and cook 10 minutes or until peas are tender. Serve over rice. Yields 6 to 8 servings.
Beat until stiff or about 10 minutes. Add 2 tablespoons sugar (after begins to get stiff).
Mix all ingredients well and form into balls. Bake at 350° for 25 to 30 minutes.
Mix green peppers, chiles, sugar and vinegar and bring to rolling boil. Boil 1 minute. Remove from heat and allow to cool slightly. Add pectin and 4 or 5 drops food coloring. Mix well. Strain into hot sterilized jars and seal. Makes about 6 (half pints).
In a quart pan, combine potatoes and onion. Add the 2 cups water; bring to boiling. Cover; cook for about 20 minutes, or until potatoes are tender. Stir in undrained corn, beer, mushrooms, parsley and dried mustard. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Blend cold water into flour; stir into hot vegetable mixture. Cook and stir until slightly thickened and bubbly. Stir in cheeses and ham. Continue heating and stirring until cheese melts.
Preheat oven to 350°. Grease 2 loaf pans. Beat together eggs, sugar, oil and milk in medium size bowl. Combine flour, baking powder and salt. Beat in egg mixture. Stir in poppy seed and almond extract. Spread in pans and bake 1 hour or until toothpick inserted in center comes out clean. Glaze (optional). Makes 2 loaves.
Combine milk, half and half and sugar until ingredients dissolve. Separate eggs and beat yolks well. Using low speed on electric mixer, add brandy very, very slowly to yolks. In same manner, add rum and bourbon. Add milk-sugar mixture to yolk mixture. Beat egg whites until they hold soft peaks. Beat cream until it is firm, but not too stiff. Fold cream into liquor mixture, then fold in egg whites. Grate small amount nutmeg. Chill overnight. Stir or shake before serving.
In 10-inch skillet over medium heat, brown beef with mushrooms, onion and garlic, breaking up beef with a fork, five minutes or until onion is hot. Add tomatoes with juice, wine and seasonings. Bring to a boil. Stir in noodles. Cover and reduce heat. Simmer, stirring occasionally, 25 minutes or until noodles are tender. Remove from heat. Stir in 2 tablespoons cheese; sprinkle remaining cheese on top. Serve with garlic bread.
Heat oven to 400°. Combine all ingredients, mixing thoroughly. Shape into balls. Place about 2-inches apart on greased cookie sheets and flatten by pressing down with fork or bottom of a glass. Bake.
Butter 10-inch pie plate. Spread cranberries over bottom of plate. Sprinkle with sugar and walnuts. In a bowl, beat eggs well; add 1 cup sugar gradually until thoroughly mixed. Add flour, salt, melted butter and shortening. Beat well. Pour mixture over cranberries. Bake at 325° for 1 hour.
Heat oven to 350°. Lightly grease 2 1/2 or 3-quart casserole. In large skillet, brown ground beef and onion; drain well. Add tomato sauce, garlic powder, 1/4 teaspoon salt and pepper; blend well. Spoon into casserole dish. Spoon corn evenly over meat mixture. In medium saucepan, combine water, oleo and 1/2 teaspoon salt; bring to a boil (rolling). Remove from heat. Stir in milk and potato flakes with fork until desired consistency. To adjust consistency of potatoes, stir in a few more flakes for stiffer potatoes or a little more milk for creamier potatoes. Stir in green chilies. Spread potato mixture evenly over corn. Sprinkle with cheese. Bake at 350° for 30 to 35 minutes or until cheese is melted and bubbly around edges. Let stand 5 minutes. Top with tomato. Makes 6 servings.
Cut steak into serving size pieces or into narrow strips, about 1/4 x 4-inches, always cutting strips across the grain for tenderness.
Melt margarine and pour over graham cracker crumbs. Add powdered sugar and then the rest of the ingredients. This will get hard, but mix real good. Make into balls. Let stand while you make mixture for dipping.
Brown hamburg, salt, pepper and pinch of garlic (if desired). Add cooked veggies and noodles. Stir in spaghetti sauce. Top with Mozzarella cheese. Ready to eat when cheese is melted and slightly brown (if desired).
Thoroughly cream shortening, peanut butter, sugars and egg. Sift dry ingredients together. Add to creamed mixture. Add vanilla. Chill. Roll dough into walnut-size balls. Place about 2 inches apart on lightly greased baking sheet. Flatten with fork. Bake at 375° for 10 to 12 minutes or until set, but not hard. Yields 3 dozen.
Blend sour cream, coconut and marshmallows; mix well. Drain juices off fruit and set aside (juices). Cut peaches and pineapple into large chunks. Mix with other ingredients. Pour fruit cocktail in with other ingredients and mix well. Use about 1/3 cup of cocktail or peach juice or both and blend well. Chill 1 hour or more before serving.
In medium bowl, combine flour and brown sugar. Cut in butter with pastry blender until mixture resembles coarse meal. Press into greased 9 x 13-inch baking pan. Bake in a preheated 350° oven for 10 minutes. Combine butterscotch chips, corn syrup, margarine and water in heavy saucepan. Heat and stir over medium heat until smooth. Stir in nuts; spread over crust. Bake again at 350° for 10 minutes. Cool; cut into bars.
Combine sugar, water, spiced and food coloring in pan. Bring to boil. Remove from heat; add 3 Tbsp. margarine. Sift dry ingredients; cut in margarine till mixture resembles coarse crumbs. Add milk all at once and stir until flour is moistened. On lightly floured surface, roll about 1/4 inch thick into 18 x 12 inch rectangle. Cut into 6 inch squares. Place whole apple in each square. Sprinkle each apple generously with sugar, cinnamon and nutmeg. Dot with margarine. Moisten edges of squares. Fold in corners to center and pinch edges together. Place 1 inch apart on ungreased 12 x 8 x 1 1/2 inch baking pan. Pour the syrup over dumplings; sprinkle with sugar and bake at 375° for 35 minutes or until apples are done. Serve warm with whipped or ice cream. Makes 6 servings.
In a medium bowl, combine spinach, cottage cheese, garlic powder, nutmeg, salt and pepper. Stuff mixture equally into noodles. Place side by side in small baking dish. Cover with spaghetti sauce and cheese. Bake, uncovered, 20 minutes at 350°. Makes 2 servings.
Melt margarine and pour into eggs. Beat this and add cottage cheese. Add cornbread mix, broccoli and onion. Pour into a greased skillet and bake 30 minutes at 350°. This can be baked in a 9 x 13-inch pan instead of a skillet. Freezes well.
Stir together in large container just until mixed. Batter may be stored in refrigerator for up to 6 weeks. Bake for 15 to 20 minutes at 400°. Makes 4 to 5 dozen.
Brush ladyfingers with juice and place a layer around the sides and bottom of a lightly greased 9-inch spring-form pan.
Soften cream cheese with milk and add all other ingredients. Add cheese to top and bake at 375° for 15 minutes. Good with Triscuits.
Sprinkle bacon, cheese and onion in pie shell. beat eggs slightly. Beat in remaining ingredients. Pour egg mixture into pie plate. Cook, uncovered, in a 425° oven for 15 minutes. Reduce heat to 300°. Cook, uncovered, until knife inserted in middle comes out clean, about 30 minutes.
Cream together the butter and sugar. Add egg yolks, beating briefly. Add vanilla; mix well. Alternately add the flour mixture (flour, baking powder and salt) with the milk, mixing gently. Beat egg whites to soft peak, then gently fold them into the batter.
Blend flour with drippings from bacon. Add sugar and salt. Slowly add liquid part of recipe and stir until thickened. Crumble bacon and add rest of ingredients.
Boil sugar, milk and oleo 3 minutes, stirring constantly. Remove and add chocolate, Marshmallow Creme, vanilla and nuts. Stir until melted. Set for 10 minutes. Drop on wax paper. Spoon hurriedly before it sets. Makes 5 pounds.
Bring pineapple and sugar to a boil and add to dry Jell-O. Allow to cool but not to set. Mix cream cheese with milk and then add to Cool Whip. Stir into pineapple mixture. Pour into a 9 x 13-inch pan and refrigerate.
Combine all ingredients. Beat with rotary beater until smooth. Cook in buttered pan until golden brown. Serve with syrup. May have with strawberries and cream or whatever you like on top.
Melt butter in a 13 x 9-inch baking pan. Pare potatoes; cut in quarters. Combine flour, cheese, salt and pepper into bag. Moisten potatoes with water and shake in bag, coating well with mixture. Place a layer of potatoes in pan. Turn once; sprinkle with parsley. Bake at 375° for 1/2 to 1 hour or until done.
Place potatoes in a large bowl, add cold water to cover. Let stand for 25 minutes. Preheat oven to 425°. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
Sift cake flour. Measure; add 3/4 cup sugar and sift 5 times. Set aside. Beat egg whites and salt until foamy; add cream of tartar. Beat until egg whites stand in a peak, not dry. Add vanilla and almond flavoring. Then turn the mixer on low speed and add 1 cup sugar. Add 1/3 at a time with mixer on low just until mixed. Then add flour and sugar that has been sifted together (do this by hand with a wire spoon). Use about 1/3 of flour and sugar at a time and fold it in. Bake at 350° for 1 hour or until done.
Combine pineapple, cheese, flour and sugar. Stir well. Pour into casserole dish. Mix crackers with margarine. Spread over pineapple mixture. Bake at 350 degrees for 30 minutes.
Brown the beef and onion; simmer with bay leaves. Cook 8 wide noodles. Drain. Arrange all the rest of ingredients in layers in this order: noodles, pizza cheese, Muenster cheese, sauce, Romano cheese and cottage cheese. Bake at 350° for 35 minutes.