HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and dice the eggplant. Boil eggplant until it is tender enough to mash. Cool, then add egg and stir. Then add salt to taste. Add sugar. Add baking powder and then add enough flour to make dough thick enough to spoon. Heat oil until it is really hot and spoon dough into oil; let fry until brown. Serve hot.
Stir-fry the following into butter until crisp. Add onions, peppers, mushrooms, vegetables, garlic, oregano and sausage, cut into bite size pieces. Heat through. Stir in Parmesan cheese. Serve over buttered pasta with additional cheese.
Sift together flour, salt and baking powder. Add sugar and apples. Mix to a stiff batter with egg and milk. Drop by spoonfuls into hot grease and cook until the puffs are golden brown. Drain and serve.
Sift flour. Blend flour and nuts. Bring syrup, butter, and sugar to boil in pan over medium heat; gradually stir in flour and nuts. Drop batter by level teaspoon full about 3 inches apart on lightly greased cookie sheet. Bake 8 or 9 cookies at a time. Bake at 375° for 5 to 6 minutes. Let set a little before taking off cookie sheet.
Mix beans, cooked and run through a colander the milk, sugar, 2 well beaten eggs, butter, vanilla and a dash of nutmeg together. Bake in pie shell as you would a potato pie.
Mix first 5 ingredients, then add mayonnaise and apples. Season with salt and pepper. Chill. Serve on lettuce.
Place carrots, onions and tomatoes in a 2 quart casserole dish. Add chicken hot dogs and arrange evenly. Sprinkle on salt, pepper and chili powder. Layer the zucchini, overlapping and filling the dish. Cover. Bake at 325° for 1 1/2 hours. Serves 6.
Prepare cake mix using the two substitutes. Bake and let cool completely (3 or 4 layers). Mix sugars and cream cheese together by hand. Add Cool Whip lite and mix with mixer.
Make the filling by combining the chicken, olives and almonds, adding 1/3 cup of the sauce to moisten.
Measure 2 cups sugar into a heavy skillet. Cook over low heat, stirring with wooden spoon as it melts and becomes a syrup, about the color of light brown sugar (don't burn it!). Mix the other 4 cups of sugar and the lite cream into a large, deep, heavy kettle. Over low heat, bring to a boil, then increase heat to a fast boil. Pour the melted sugar from the skillet into the large kettle mixture in a small, thin stream, stirring continuously to blend. Cook and stir mixture until it reaches a firm ball stage (244° to 248°). Remove from heat. Add soda and stir vigorously as it foams. Add butter and stir until melted. Set aside at room temperature for 20 minutes. Add vanilla and beat until candy becomes thick and the glossy appearance turns dull. Fold in pecans. Pour into a buttered 11 x 9-inch dish.
Slice cookie dough thinly and overlap on pizza pan. Bake according to package directions. Cool.
In small saucepan over medium heat, heat corn syrup until boiling. Remove from heat. In large bowl with mixer at high speed, beat egg whites until foamy. Add salt; continue beating just until soft peaks form. Slowly pour in hot syrup, continuing to beat for 6 to 8 minutes until frosting is fluffy and forms peaks when beater is raised. Beat in vanilla.
Spread cream cheese onto pizza pan. Spread on cocktail sauce. Sprinkle on shrimp and cheese. Cool in refrigerator and serve with Fritos, tortillas or crackers.
Place broccoli, icy side up, in 2-quart utility dish. Alternate spears and florets.* Place margarine, flour and salt in 2 cup measure. Mix and slowly stir in milk. Place in oven and heat 3 to 4 minutes on High power, stirring every minute or until mixture thickens. Stir in cheese until melted. Pour cheese sauce down center of dish over broccoli. Garnish with tomatoes. Return to oven and heat 1 to 2 minutes to warm tomatoes.
Fry hamburger in 6 thin patties. Brown on both sides. Put patties in bottom of oblong casserole dish. Pour bean juice into hamburger frying pan and bring just to a boil.
Melt butter in a large skillet; add onion, garlic and thyme. Saute over medium heat until onion is tender (about 10 minutes). Transfer to bowl and set aside.
Cook syrup, sugar, salt and water together, without stirring, to 250° or until a small amount dropped into cold water will form a firm ball. Pour the hot syrup over beaten egg whites, beating constantly. Add vanilla and continue beating until frosting is cool and thick enough to spread. Add marshmallows, cut into eighths. Will cover tops and sides of 3 (9-inch) layers.
Cook sausage and onion in large skillet over medium heat until meat is browned, stirring to crumble. Drain the grease. Add tomatoes, chilies, corn and chili powder, simmering 20 minutes.
Brown ground chuck and drain. Mix ground chuck, beans, sour cream, raw onion, 1/2 green onions, 1/3 Cheddar cheese and 1/3 tomato.
Place rice in casserole and add broth. Cover with layers of egg slices and then add chicken. Pour soup over this and top with cheese. Bake at 350° for about 20 minutes or until bubbly.
Combine first 4 ingredients in a heavy saucepan. Bring to a boil and cook over medium heat 12 minutes, stirring constantly. Add coconut, pecans and vanilla. Stir until cool and thick enough to spread.
Combine cheese, milk, pimento, Worcestershire sauce, salt and cayenne in double boiler. Cook over boiling water until sauce is smooth. May be cooked in microwave. Crumble bacon. Mix with bread crumbs tossed with a little margarine. Place beans in greased pan. Cover with bacon-bread crumb mixture. Bake at 350° for 20 to 30 minutes until top is golden brown. Makes 6 to 8 servings.
In pan, saute oleo, green peppers and onions. Cook 2 minutes. Add soup, undiluted; set aside. In casserole dish, put layer of noodles (1/2), then 1/2 of chicken, 1/2 of cheese and 1/2 of soup. Repeat layers. Top with crushed potato chips. Bake at 350° for 30 to 40 minutes.
Stir until boils. Do not stir until candy reaches 310° on a candy thermometer. Add 1 oil flavoring and desired color. Pour on bed of powdered sugar. Cut with scissors when becomes cool enough to do so.
Have sausage and cheese at room temperature. Combine and mix well. Add paprika and biscuit mix. Mix well. Roll into small balls. Bake at 350° for 15 to 20 minutes. May be baked, frozen and reheated.
In a large bowl, combine first six (6) ingredients; stir well. Combine pumpkin (or banana or apple) and next three (3) ingredients; mix well. Add these to dry ingredients, stir just until moist. Spoon into muffin pans (coated with spray). Fill 3/4 full. Bake at 425° for about 20 minutes. Check at 18 minutes. Remove from pan immediately. Good served warm or cool. Yields 1 dozen (12) muffins.
Cook spinach according to package directions; drain well, reserving 1 cup of the liquid. Set aside.
Brown ground beef and onions in skillet. Drain. Place meat and onions in slow cooker. Add beans and taco seasoning mix. Mix together well. Spread sour cream over mixture. Sprinkle cheese over top. Cover. Cook on low 1 1/2 hours or on high 3/4 hour. Serve warm from the cooker with tortilla chips.
Mix eggs, sugar and butter together, then add remaining ingredients. Pour into pie shell. Bake at 350° until golden brown, 30 to 45 minutes.
Put in large bowl and layer lettuce, onion, celery, eggs, water chestnuts and bacon. Cover and seal with mayonnaise. Sprinkle Parmesan over top. Put Saran Wrap over all and refrigerate overnight. Stir well.
Mix broccoli (cooked or raw), eggs, mushrooms, Miracle Whip and mushroom soup. Pour in casserole pan. Sprinkle Ritz crackers and cheese on top. Bake at 350° for 45 minutes.
Put cloves and allspice in a metal tea ball or tie them in a cheesecloth bag for easy removal.
In a large bowl, stir together everything but the eggs and oil. Beat eggs and oil. Pour over mixture, stir until well moistened. Turn into greased and floured bread pan and bake at 350 degrees for about 1 1/2 hours.
Saute celery and onion in corn oil. Stir in liver and sherry, cooking 3 to 5 minutes. Avoid overcooking. Add salt and pepper. Serve immediately.
Heat oven to 350°. In a large bowl, combine cake mix, margarine and 1 egg at low speed until crumbly. Press in ungreased 13 x 9-inch pan. Spread with pie filling.
Combine the first 6 ingredients; mix well. Pour half the batter into a greased 9 x 9 x 2-inch pan. Sprinkle with chiles and half the cheese. Pour on remaining batter. Sprinkle with remaining cheese. Bake at 400° for 45 minutes. Cool 10 minutes before cutting into serving pieces.
Make a roux of flour and bacon drippings in a heavy iron pot. Cook over medium heat and stir constantly until a rich brown color. Add 1 heaping tablespoonful of fresh ground file right before you remove roux from heat, stirring constantly, until roux and file are well blended. Then to the roux and file mixture, add garlic, celery and onions. Cook over low heat for 10 to 12 minutes, stirring often until greens are wilted. If using okra, fresh or frozen, cook in a small amount of fat in a separate skillet until all the "string" is gone. Add okra to greens and cook together, about 10 minutes. Add chicken stock and hot water. Season to taste with salt, black and red pepper. Simmer slowly for about 1 hour. Add shrimp and crabmeat. Simmer slowly about 30 minutes. Add oysters and juice; cook about 10 to 15 minutes longer. Add 3 tablespoons fresh file and serve over hot rice.
Preheat oven to 400°. Sift dry ingredients into mixing bowl; make well in center. Combine egg, milk and salad oil. Add all at once to dry ingredients. Stir only until dry ingredients are moistened. Add 3/4 cup coarsely chopped dates. Stir quickly into batter. Fill greased muffin pans or paper bake cups 2/3 full. Bake about 25 minutes. Makes 12.
Combine first 5 ingredients in a large bowl. Blend remaining ingredients into the corn meal. Mix everything together and pour into a lightly greased glass baking dish. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Serves 8.
For stuffing, prepare rice mix according to package directions. In a 12-inch skillet cook and stir bacon, onion and garlic in hot margarine or butter, about 5 minutes or until tender. Stir in 1/4 cup water and 1/4 teaspoon pepper.
Heat oven to 350 degrees. Grease and flour a jelly roll pan 15 X 10 1/2 inch. Prepare cake mix as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoons onto batter. Cut through batter with knife or metal spatula several times for marbled effect. Sprinkle with additional chocolate chips and chopped nuts if desired.
Combine all ingredients, adding milk last. Pour into baking dish, buttered. Bake at 350° for 1 hour.
Mix cake, oranges and juice, eggs and oil all together. Pour in Bundt pan, greased and floured. Bake at 350° for 50 minutes.
In a large heavy saucepan, heat tomatoes until boiling. Remove from the heat. Add remaining ingredients. Return to heat and cook on medium until butter is melted and the soup is heated through. Yields 1 quart.
Cut baked potatoes in half and scoop out potatoes from shell. Mash potatoes and remaining ingredients. Refill shells with mashed potatoes and bake at 350° for 10 minutes.
Beat eggs; add rest of ingredients. Drop by tablespoon on greased cookie sheet. Bake for 8 minutes at 350°. Do not overcook.
Brown together meat and onion. Add Veg-All, tomatoes and Ro-Tel tomatoes (I run both tomatoes through blender). Add Spanish rice and creamed corn last; cook slowly and stir often. Corn will stick if cooked too fast!
Mix oil, sugar, eggs, vanilla and milk. Beat until smooth. Sift dry ingredients together. Add slowly to first mixture and beat well. Add apples and nuts. Bake for 55 minutes at 350°.
Mix together and pour into baked crust. Bake another 25 minutes. When cooled, slightly sprinkle with powdered sugar and cut into squares.
Bake the potatoes until tender. Peel and shred into a large bowl. Turn into a 2-quart greased casserole. Refrigerate overnight. Set out one hour before baking. Bake at 350° for 40 minutes.
Save some powdered sugar to roll balls of cookie in. Cream butter with powdered sugar. Add cocoa, vanilla, water and oatmeal. Mold into balls and roll in powdered sugar.
Dissolve gelatin in boiling water. Stir in pineapple with syrup and cold water. Chill until mixture mounds from a spoon. Stir in evaporated milk, marshmallows and coconut. Pour into 6 cup mold. Chill until firm.
Dissolve cinnamon candies in hot water. Dissolve jello in hot water; combine when partly set. Add chopped apples, celery and nuts.
Thaw the shrimp. Sprinkle with garlic or onion salt. Cut bacon in thirds. Wrap each shrimp in 1/3 slice bacon. Arrange on broiler rack. Broil 3 to 4 inches from heat, just until bacon is crisp and browned (8 to 10 minutes); turn occasionally. Serve on cocktail picks. Makes about 40.
Core head of cabbage. Place into pot of boiling water. As leaves wilt, remove them. You may wish to slice down heavier leaf spines. Cook rice in 1 cup of water and 1/2 teaspoon salt.
Place cut up chicken in a 9 x 13-inch pan, seasoned with salt, pepper and Tony Chachere seasoning and bake at 350° until done. While chicken is baking, cook rice. After chicken and rice are done, debone and remove skin from chicken; mix all ingredients together. Season with salt and red pepper to taste. If mixture is too dry, add a little chicken broth. Pour into a 9 x 13-inch pan and bake until cheese is melted and slightly golden brown on top. This is a delicious meal.
Drain artichokes well, then place on a paper towel and press out excess juice. Chop fine. Mix mayonnaise, Parmesan cheese, garlic and artichokes. Spray shallow glass baking dish with Pam and spread mixture in dish. Bake at 350° for 30 minutes. Serve on crackers.
Mix first 6 ingredients together and shape into small meatballs. Put in skillet and cook on medium while you are mixing remaining ingredients in a bowl for your sauce. Meatballs will be almost fully cooked, but idea is to get excess fat off before being baked in a baking dish with other ingredients. Bake at 350° for 45 minutes.
In a large pot, put wings, 1 onion, salt, 1 can tomato sauce, red pepper, black or white pepper and enough water to cover wings. Cook slowly. Saute sausage to extract grease; don't brown. Set aside.	Clean and devein shrimp; set aside. In a large skillet, put bacon fat. Heat, then add okra and onions. Saute until okra is half done. Add tomatoes, tomato sauce, garlic powder and seasoned salt. Mix with chicken and simmer for 15 minutes. Add sausage and shrimp and cook for 2 minutes. Serve over rice.
Beat eggs and mix with vinegar, sugar and horseradish. Soak and melt gelatine over hot water. Add gelatine to egg mixture in double boiler and cook until creamy. Cool over cold water. Fold in stiffly beaten whipped cream. Pour into ring mold. Serves 8.
Cook rice as directed; add a little salt. When rice is cooked, put in a casserole. Add tomatoes and mix. Dice cheese over this mixture and bake in 300° oven for 15 minutes.
Bake sugar cookie mix in pizza pan and cool. Mix remaining ingredients and put over crust. Top with desired fruit. If desired, you can melt 1/3 cup orange marmalade or apple jelly and pour over fruit.
Cook potato; drain well. Add oleo; beat with mixer. Add sugar, eggs, milk and vanilla and beat with mixer. Pour into two uncooked pie crusts. Bake at 350° for about 35 minutes or until firm.
Mix all together (save 1/4 of cheese for top). Pour into greased baking dish. Bake 45 minutes at 350°. May add 2 cups cooked, chopped chicken to mixture.
Prepare noodles according to directions on package. Save packs of spices for dressing. Let cool. Add other ingredients and mix. Refrigerate.
Put pineapple chunks in a bowl. Put it in the freezer for 3 to 4 hours. Take it out when it is ready. Then put in the blender. Serve immediately.
Pare and core apples. Cook candies in water until dissolved. Add apples and cook slowly, uncovered, until just tender, about 15 to 20 minutes. Turn once during cooking. Chill apples in syrup; turn once during chilling.
Cut deer sausage roll in thick pieces and then quarter the pieces. Place in crock-pot. Mix the rest of ingredients and pour over deer meat. Cook on low for 6 to 8 hours. This is a favorite for gathering of family and friends.
Cook spaghetti as directed on box. Drain and rinse spaghetti. Grease bowl or casserole pan. Place rest of ingredients in layered form as follows: spaghetti, whole peeled tomatoes, tomato sauce, sliced Colby Longhorn cheese and sprinkle salt and pepper for flavor. Keep layering until you top with tomato sauce and salt and pepper. Bake for 1 hour at 350°. Yields 10 servings.
Make cake mix as directed. Mix cheese, egg and sugar together. In paper lined cupcake pan fill 3/4 full with cake mix. Drop 1 teaspoon of cheese mixture on top. Bake at 350° for 20 to 30 minutes or until done. Frost with icing.
Mix flour, paprika and marjoram and roll chicken pieces in same. Brown chicken on both sides in butter or oil. Dilute mushroom soup with sherry. Add mushroom pieces. Place browned chicken in covered casserole; pour soup and sherry mixture over same. Cover and bake in preheated 350° oven for 1 hour. Good served over rice or noodles or with biscuits. May be assembled to baking point and refrigerated overnight. Bring to room temperature, then bake for 1 hour.
Preheat oven to bake at 425°. Open package of Tater Tots and empty them onto the bottom pan of the broiler pan. Place the pan of Tots on the middle shelf of the oven. Set the timer and cook the Tater Tots 12 to 15 minutes.
Mix sugar with apples and let stand for 2 hours. Mix all ingredients and bake for 1 hour at 325°.
Place lettuce, peas, cauliflower, cucumber and pepper in large flat container. Top with onion slices and crumbled bacon bits. Mix together mayonnaise, sugar and Parmesan and top salad with dressing. Cover and refrigerate overnight. Toss before serving.
Heat pineapple and juice, sugar, flour, egg and vinegar in saucepan until thick. Put in fridge to cool several hours. Add apples, peanuts (crushed in blender) and Cool Whip.
Preheat oven to 350°. Combine flour, salt and pepper and dredge steak in flour. Heat margarine in ovenproof skillet. Saute garlic until golden, move to one side. Brown meat on both sides. Pour milk over the meat and sprinkle with herbs. Place skillet in oven and bake until meat is quite tender and milk has formed gravy. Serve immediately.
Line 8 or 9-inch square pan with foil; set aside. In medium-sized heavy saucepan over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts, if desired, and the vanilla. Spread evenly into pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store, covered, in refrigerator.
In 3-quart saucepan, combine sugar, syrup, salt and water. Mix well. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook to 285°, stirring frequently. Add peanuts and continue cooking until thermometer reaches 295°. Remove from heat. Add vanilla and soda. Mix well. Work fast. Pour into 2 greased pans. Spread quickly as thin as possible for extra brittleness.
Combine sugar,	margarine and milk. Cook to soft ball stage. Remove from heat and add marshmallow cream and vanilla; beat until melted. Add graham cracker crumbs, coconut and pecans. Mix well and pour into pan. Cut in squares when cool.
Prepare Rice-A-Roni using package directions. Cool to room temperature. Combine with next 5 ingredients in bowl; mix well. Add mixture of mayonnaise and curry powder; mix lightly.
Melt together oleo and cheese (can use microwave). Stir in cocoa, vanilla, sugar and nuts. Press into lightly greased pan. Store in cool place. Makes 3 pounds fudge.
Stir ingredients together and drop from teaspoon into not boiling soup the last 15 minutes of cooking. When Klimpers are done, they will come to the top.
Mix milk and sugar in saucepan and bring to a boil. Let boil for 4 minutes. Take off heat and add peanut butter and marshmallow cream. Pour into greased 8 x 8-inch or 9 x 13-inch pan. Let cool. Cut into 2-inch squares.
In saucepan, combine sugar, water and salt. Bring to boil; boil to soft ball stage, stirring while sugar melts to keep from burning. Pour over marshmallow cream and vanilla in large bowl. Beat 1 minute. Add nuts and stir gently until mixed well. Drop by teaspoons on waxed paper.
Mix together first four ingredients. Cook until it comes to a boil. Boil 3 minutes; take off stove. Add the rest of the ingredients. Drop by teaspoons on a buttered tinfoil or wax paper.
Brown beef and onions. Mix with remaining ingredients. Put in casserole and bake, covered, for 30 minutes at 350°. Bake 30 minutes, uncovered. Last 15 minutes, cover with Chinese noodles.
Cream sugar, oil and eggs together. Stir in remaining ingredients and mix well. Bake in greased and floured loaf pans at 325° for approximately 1 hour. Makes 2 loaves.
In a heavy medium sized saucepan, combine the sugar and cream. Place over medium heat and stirring constantly, bring to a boil. Reduce heat and simmer for 10 minutes without stirring. Remove from the heat and stir in the chocolate, butter or margarine and vanilla. Continue stirring until chocolate and butter melt. Turn into a bowl and cool to room temperature, stirring occasionally. Refrigerate, stirring frequently, until thickened and of a good spreading consistency.
Microwave on High the butter in custard cup. Blend in the flour and salt. Heat milk in 1-quart measuring cup for 2 minutes and 30 seconds until almost boiling. Beat in paste. Microwave 2 minutes on #8 until thick. Stir after one minute.
Beat egg white slightly; add water. Beat until frothy, but not stiff. Pour over pecans in a large bowl, stirring until nuts are coated. Mix sugar, salt and cinnamon. Sprinkle over pecans; mix well. Pour into 13 x 9 x 2-inch buttered pan. Bake at 250° for 1 hour. Stir once or twice while baking. Makes about 6 cups.
In a large mixing bowl, blend together oil, honey and egg whites. In separate bowl, stir flour and dry ingredients together. Add flour mixture and apple juice together all at once to honey mixture. Stir until the dry ingredients are just moistened. Fold in raisins if desired. Spoon batter into lightly oiled (or sprayed) 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 50 to 60 minutes or until cake pulls away from sides of pan.
Shape ground beef into 6 patties. Brown in large skillet. Drain grease. Add tomato soup and about 1/3 cup water. Cover and cook about 10 minutes or until patties are no longer pink. Top with cheese and serve on buns.
Spread macaroni in a 9 x 13-inch pan; then spread sour cream and cream cheese. Then spread meat with sauce. Top with grated cheese. Place in oven until cheese melts.
Put yeast in water; let stand 5 minutes. Put scalded milk in large bowl with honey, butter and salt. Stir until butter melts. Add 2 cups flour and oats. Stir and cool (lukewarm). Add yeast and mix well. Stir in enough flour to make soft dough. Knead 10 minutes. Put in greased bowl. Cover and rise until doubled. Punch down. Put in 2 loaf pans. Rise. Bake at 350° for 45 minutes.
Combine mix, Cool Whip and egg. Drop by spoonful into powdered sugar. Flatten with a glass bottom onto greased cookie sheet. Bake at 350° for 10 minutes.
Mix ingredients thoroughly. Roll into balls, then roll in sugar. Bake at 350° for 8 to 10 minutes.
Place 3 to 4 asparagus spears on each ham slice. Roll up like jelly roll and secure with toothpick. Melt butter in heavy skillet. Stir in flour and seasonings. Cook and stir until thick and pasty. Add milk and stir until thickened. Add cheese and heat until cheese melts. Place rolls in heatproof baking dish. Pour cheese sauce over top. Bake at 350° for 20 minutes or microwave 80% power for 7 minutes. Serves 4.
Brown 1/2 cup sugar in a heavy skillet. Beat egg yolks slightly and combine with sugar very slowly. Cook over medium heat until the sugar dissolves. Remove from heat and add butter and vanilla. Cool. Pour into pie shell.
Beat eggs. Add grated cheese, sugar and mustard. Mix well. Add cooked macaroni and margarine. Add milk and mix well. Pour into a 2-quart casserole and bake at 375° for 45 minutes.