HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, slice and soak eggplant in salt water overnight; drain well. Soak bread crumbs in evaporated milk. Saute remaining ingredients. Combine all ingredients and pour into a casserole dish. Top with grated Cheddar cheese. Bake at 350° until done.
Melt the chocolate with the oleo. Add the sugar, eggs, flour and nuts. Bake 30 minutes at 325°. Makes 1 (9-inch) pan. Ice with chocolate icing.
Brown sausage, onions and green peppers in a heavy skillet. Drain. Combine eggs and sour cream. Mix in sausage. Pour into buttered 9 x 13-inch baking dish. Bake at 350° for approximately 50 to 60 minutes or until eggs are firm. Season to taste. Serves 4 to 6.
Cream shortening and sugar together; add egg and beat well. Sift together flour, baking powder, salt and nutmeg. Add dry ingredients to egg mixture alternately with the milk. Fill greased muffin pans 2/3 full. Bake at 350° for 20 to 30 minutes. Remove from tins at once and roll in melted butter, then in cinnamon sugar mixture.
Combine fruit and yogurt in a bowl. Add Cool Whip and mix. Pour in crust and freeze. Remove from freezer 30 minutes before serving.
Spray muffin tins. Mix all ingredients and spoon into muffin tins. Bake at 350° for 15 minutes.
Cream together cream cheese and butter. Add flour. Gradually chill overnight in refrigerator. Roll out 1/3-inch thin. Cut into a triangle. Place 1/2 teaspoon near center of triangle and then fold the end over like a popover and bake on ungreased cookie tin for 20 minutes at 350°. Yield depends on size of triangle.
Brush chicken with melted butter. Put each chicken breast on foil paper. Mix rest of ingredients and stuff chicken cavities. Seal tightly. Bake at 450° for 45 minutes. Can be served with green bean casserole and salad. Serves 4.
Mix together the graham cracker crumbs, margarine, powdered sugar and peanut butter. Press in bottom of loaf pan or glass pan.
Pour taco sauce over the other ingredients. Bake at 350° until cheese melts.
Cook spaghetti until done. Rinse and drain well. Let cool. Chop tomatoes, cucumbers and sliced scallions. Mix with bottle of Italian dressing and seasoning. Add spaghetti a little at a time. Mix well and chill for a couple of hours.
Cook chicken until tender; skin and pick off bones. Chop up chicken. Spray Pam in 9 x 13-inch baking dish. Put stuffing in dish and pour chicken broth over stuffing mix. Add all other ingredients. Mix well. Bake at 350° for 25 minutes or until brown.
In a 9 x 13 pan, melt oleo. In separate bowl, mix flour, sugar and milk. Pour over melted butter. Do not stir. Then pour in peaches and juice. Put on middle rack. Bake at 350° for 35 to 40 minutes, until brown.
Put rice in casserole dish. Add chicken. Add soup and 5 cups cold water. Bake at 450° for 1 hour or until tender.
Mix cracker crumbs and butter and press in baking dish. Mix and beat powdered sugar, eggs and margarine for 15 minutes. Pour over cracker crust. Spread with banana slices and pineapple. Then spread with Cool Whip or Dream Whip. Top with cherries and chopped pecans. This cake must be refrigerated.
Beat egg whites with the salt and cream of tartar until stiff. Add 1 cup sugar, a little at a time, continuing to beat until mixture is glossy and sugar is completely dissolved. Spread into a well buttered 9-inch pie plate, carrying it well out to the rim. Do not get over rim. Edge should be visible. Bake in a 275° oven for 25 minutes, then raise heat to 300° and bake 25 minutes more, until a faint brown tinge has appeared. Remove from oven and let cool completely.
Combine in saucepan, brown sugar, cornstarch and salt. Stir in pineapple tidbits with syrup; cook until thickened. Add lemon juice and sliced beets. Cook for about 5 minutes.
Pour boiling water over jello. Add 1 cup juice from oranges and pineapple. (If there is not enough juice, add water.) Let set until it begins to thicken. Add oranges, pineapple and cottage cheese. Mix thoroughly; place in a mold. Chill until firm.
Melt oleo, chocolate chips and Eagle Brand milk over low heat. Mix in marshmallows and peanuts. Drop ball or put into loaf pan and cut into squares. Good.
Saute chopped meat, garlic and onion until meat is no longer pink; drain fat. Add tomato sauce, salt, pepper (or garlic powder). Cook 10 to 15 minutes; set aside. Cook rice (use a long grain rice of any "starchie" rice). Add salt and cook until not quite done. Remove from heat and let stand. Add 4 egg yolks, salt, pepper and grated cheese.
Mix all ingredients and let rest for 1/2 hour. Place teaspoonful on hot grill. Thickness of pizzelle depends on how much batter you put on grill.
Cook shells 10 to 12 minutes; drain and dry. Combine cheese with eggs, salt, parsley, oregano and pepper. Fill shells with 1 or 2 tablespoons of cheese mix. Spread sauce to cover bottom of pan. Put the shells in next, then put more sauce to cover the shells. Sprinkle Parmesan cheese over top. Bake at 250° for 35 minutes.
Cook broccoli as directed on package until almost done. Cut each spear across the middle to make it easier to serve. Place in large flat Pyrex baking dish. Boil chicken breasts in water until tender. Bone breasts and cut into pieces and place on top of broccoli. Combine soup (undiluted), mayonnaise, curry powder, cheese and lemon juice. Stir over heat until cheese melts. Pour over chicken and broccoli. Top with buttered crumbs. Bake at 350° for 30 to 45 minutes. This is just as good with dark meat also. I use less curry powder and taste as I add it.
Blend all ingredients. Spray pan(s) with nonstick spray. Bake at 350° in layers (two 8 or 9-inch pans) for 20 to 25 minutes or in a 9 x 13-inch pan for 30 to 35 minutes until cake is done. Ice with Cream Cheese Frosting.
Brown hamburger and onion. Then drain grease off. Next, add brown sugar, chili powder, ketchup and a little salt and pepper. Add just enough water to make it a little watery. Place back on stove and bring to a boil. Reduce heat and simmer for 20 to 30 minutes.
Mix together the shortening, sugar and molasses. Beat in the eggs very well. Stir in the remaining ingredients until blended. Line a jelly roll pan (15 x 10 x 1-inch) with paper, then grease paper well. Pour in batter. Bake 30 to 35 minutes at 350°. Immediately turn onto wire rack. Remove paper. Turn right side up and cool. Cut into 1 x 2-inch bars. Makes 75 bars.
Cook broccoli and drain. Mix soup, eggs, cheese, onion, salt and pepper. Mix with broccoli. Place in greased baking dish and top with cracker crumbs. Bake 45 minutes at 350°.
Brown beef, pepper and onions. Mix all ingredients. Cook uncovered for 5 hours on low heat. Add water as desired.
Pour boiling water over oatmeal. Let stand for 10 minutes. Add oleo and stir to melt. Stir in sugar, brown sugar and eggs. Beat to blend. Add flour, soda, cocoa, salt and 1/2 of chocolate chips. Pour into greased and floured 9 x 13-inch pan. Sprinkle rest of chips on the top and 2 to 3 tablespoons of sugar. Bake at 350° for 30 minutes.
Brown meat and onion in large skillet. Add all ingredients except cheese and chips. Line baking dish with chips. Layer meat, cheese and chips. Bake for 30 minutes at 350°.
Beat eggs, salt and mustard. Add vinegar and blend in milk. Great over mashed potatoes.
Melt 1/2 stick oleo in 11 x 13 dish. Pour fruit and juice in dish and mix. Take box of cake mix and pour over fruit mixture, dry. Cut slices of oleo (1 1/4 sticks) over cake mix. Cover with foil. Bake at 375° for 35 to 45 minutes.
Mix sugars and flour. Beat in thoroughly the eggs, vanilla, milk and butter. Fold in nuts (optional). Pour into pastry-lined pie pan. Bake at 375° for 40 to 50 minutes or until just set.
Mix both boxes jello with the hot water and then the cold water. Add remaining ingredients (except pineapple juice) and mix well. Pour into a 9 x 13-inch dish. Chill until firm.
Mix marinade ingredients in large bowl or heavy plastic bag. Marinate, turning several times, at least 2 hours at room temperature or up to 1 day in refrigerator. Remove turkey; discard marinade.
Combine cabbage and onions. Boil remaining ingredients. Pour boiled mixture over cabbage and onions; refrigerate overnight.
Combine all ingredients; toss gently. Cover and chill. Yields 8 to 10 servings.
Combine sugar, cocoa, salt and hot water in 1-quart microwave-proof measuring cup. Microwave on High for 1 to 1 1/2 minutes or until boiling. Add milk; stir and microwave an additional 1 1/2 to 2 minutes or until hot. Stir in vanilla and blend well. Makes 4 servings.
Add together the yeast mixture, water, sugar, salt and shortening; add 5 cups flour to make dough pasty. Add enough of the remaining flour to make dough easy to handle. Knead until smooth and elastic. Cover; raise until double. Punch dough down and raise again. Make loaf and place seam down. Bake at 425° for 30 to 35 minutes (should sound hollow when done).
Cube potatoes and cook in broth till tender. Fry bacon crisp while potatoes are cooking. Pour off most of bacon fat from pan, and cook onions till tender with the bacon. When potatoes are tender; add bacon and onions and butter, salt and pepper to taste. Thicken soup with flour and water paste. Simmer for 5 minutes till slightly thickened. Add milk and sour cream mixture. Stir in chopped parsley.
Mix butter and Crisco. Cream well. Add cocoa to sugar and cream with shortening. Add eggs, one at a time, mixing after each one. Mix flour, baking powder and salt. Add with milk. Bake in tube pan in 325° oven for 1 1/2 hours.
Melt Candi-Quik and peanut butter. Combine marshmallows, Krispies, nuts and noodles in a large mixing bowl. Pour Candi-Quik mixture over this; stir to combine. Spread in 9-inch square on foil or waxed paper. Cut into squares. Yields 36 (1 1/2-inch) squares.
Stir together beans and the corn. In small bowl, with wire whisk or fork, combine remaining ingredients. Pour over bean mixture; toss lightly, being careful not to break apart beans. Chill at least 2 hours. Remove and discard garlic before serving.
Preheat oven to 375°. Beat until soft, butter or Crisco. Add gradually and blend until creamy the 1/2 cup brown sugar and the 1/2 cup sugar; beat in the egg, peanut butter, salt, baking soda and vanilla. Add the flour. Roll the dough into small balls. Place them on a greased cookie sheet. Press flat with a fork. Bake for 10 to 12 minutes. Makes 60 cookies.
Place cheeses in small mixing bowl; let stand until softened. Add onion and Worcestershire sauce; blend on low speed. Beat on medium speed until fluffy, scraping sides and bottom of bowl. Cover and chill at least 8 hours. Shape mixture into 1 large ball or into 30 to 36 (1-inch) balls. Roll in parsley and place on serving plate. Chill 2 hours or until firm. Arrange crackers around large ball and serve as a spread. To serve small balls, insert a toothpick in each and serve with crackers.
Saute onions and garlic until clear. Add marinara sauce and paprika; simmer for 10 minutes. Place hot dog on a bun; put sauce over dog and add a little kraut.
Combine first 4 ingredients in a large microwave-safe bowl. Mix together well. Add egg yolks and milk. Mix together well. Place in microwave on High for 3 minutes. Stir well. Repeat in 3 minute intervals until thick (usually 2 more times). Add butter and vanilla. Mix until butter is melted. Spoon into pastry shell. Spread meringue over hot filling, sealing to edge of pastry. Bake at 325° for 25 to 28 minutes.
In Dutch oven or large kettle, prepare ziti as package directs; drain and set aside. In same Dutch oven, over medium-high heat, cook ground beef until well browned, about 10 minutes, stirring occasionally. Preheat oven to 350°. Remove Dutch oven from heat; stir in Ricotta, next 5 ingredients and half of sauce until well mixed. Add ziti and toss gently to coat well. Spoon mixture into 13 x 9-inch baking pan. Pour remaining sauce evenly over ziti mixture; sprinkle with Mozzarella cheese. Bake 20 minutes or until hot and bubbly.
Combine chocolate chips and condensed milk in glass bowl. Microwave on High for 3 minutes. Stir until well blended. Stir in walnuts and vanilla. Spread in waxed paper lined 8 x 8-inch pan. Chill 2 hours. Cut into squares.
Stir all together. Roll in 1 1/2 cups of pecans. Chill.
Line loaf pan with wax paper. Place 8 halves of ladyfingers in bottom of pan. Melt chocolate over hot water. Remove from heat. Add egg yolks, one at a time, beating vigorously after each egg. Beat egg whites stiff; fold in and add vanilla. Whip half of cream, fold in and spread. Spread chocolate on ladyfingers in 4 rows. Top with ladyfingers, chill at least 4 hours. Frost with whipped cream.
Mix the gelatin with the boiling water. When it is just cool, add sherbet, then add the topping mix, prepared according to directions. Add oranges (drained) and pineapple (drained). Cut cake in cubes.
Put tomatoes, peppers and onions through course blade of chopper or food processor. Put in preserving kettle. Add 1 cup of water. Simmer gently for 15 minutes. Drain well, pressing out all liquid. Add vinegar, brown sugar, salt, curry powder and celery seed. Bring to a boil. Simmer gently for 5 minutes. Pour into sterile jars. Seal.
Cream shortening and sugar. Add egg and milk. Add flour with salt and baking powder. Add corn meal, stirring only enough to mix. Fill greased hot muffin pan 2/3 full. Bake in hot oven (425°) for 25 minutes. Makes 1 dozen muffins.
Cook onion, celery and garlic in oil until tender, but not brown. Add tomatoes and next 6 ingredients. Simmer, uncovered, for 45 minutes. Mix cornstarch with 1 tablespoon cold water and stir into the sauce. Cook and stir until mixture bubbles. Add shrimp and green pepper. Cover and simmer until done, about 5 minutes. Serve over cooked rice.
Mix pudding mix with milk. Add the Eagle Brand milk. Fold in the Cool Whip. Start layers with the wafers, bananas and then pudding mix. Keep repeating until large bowl is full. Keep refrigerated. Recipe is good for several days.
Beat eggs until light and fluffy. Mix in remaining ingredients. Drop by teaspoonfuls into hot oil. Cook until golden brown. Drain and serve with diluted honey and cinnamon. Serve warm.
Lightly brown ground turkey in large frypan (no oil necessary). When turkey is browned, add frozen vegetables. Cover pan. Cook five minutes. Stir. Cover again for another five minutes. If you wish, sprinkle soy sauce over turkey and vegetables. Ready to serve. May be enjoyed alone or served over steamed rice.
Mix graham cracker crumbs with 1 stick melted margarine. Press into 13 x 9 x 2-inch baking dish and set aside. Beat sugar, eggs, vanilla and 2 sticks softened margarine about 10 to 15 minutes until fluffy and thick with electric mixer. Spread evenly over crumbs; layer bananas and pineapple evenly and cherries also. Cover with Cool Whip; garnish with nuts and cherries. Cover and chill overnight (Saran Wrap). Makes 12 (3-inch) squares.
Mix cream cheese, sour cream and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients, cover. Refrigerate several hours until well chilled.
Mash pimento in oil from can. Mash softened cheese. Mix well together. Add sugar to sweeten to taste. Add enough mayonnaise to make spreading consistency. May add pickle relish, if desired.
Brown the 2 meats and drain off grease. In a separate bowl, melt the Velveeta cheese in microwave (don't overcook). Combine meats, Ro-Tel tomatoes, chilies and mushroom soup in crock-pot. Set crock-pot on low just to keep the dip warm. Add warm cheese. Stir good and now you are ready to enjoy. Fantastic with King size Fritos or your favorite chips and crackers. Great for a fun family get together.
Preheat oven to 325°. Purchase 6 firm tomatoes. Cut tomatoes in half. Scoop out pulp of tomatoes. Save pulp for further use. Fill tomatoes with bread crumbs. Sprinkle 1 tablespoon olive oil on each tomato. Bake at 325° for 10 minutes. Serve hot or cold.
Mix all ingredients together and spread out in a 10 x 14-inch pan. Bake at 350° for about 35 to 45 minutes.
Mix all together, making sure all liquid is used. If not, add more cracker crumbs. Form into about 5 or 6 patties. Fry in oil slowly until browned on both sides.
Mix the first 5 ingredients. Add dry Jiffy mix. Stir well. Pour into 13 x 9-inch baking dish. Top with cheese. Bake at 400° for 35 minutes.
Mix together wafer crumbs, pecans, powdered sugar and cocoa. Blend bourbon and syrup. Combine the mixtures. Shape into 1-inch balls. Roll lightly in powdered sugar and refrigerate in airtight container. Makes 4 dozen.
Mix all ingredients, except green olives, with browned ground beef and onion. Simmer for at least an hour. Just before serving, stir in green olives and simmer another 15 minutes. Stir in cooked macaroni. Top with cheese and melt.
In a saucepan, cook the chopped onion and peas in the chicken broth until tender. Add the remaining ingredients, except the noodles. Cook the noodles according to the package directions. Drain.
Combine in saucepan cornstarch, sugar and water. Cook until clear and thick. Add Jell-O and cool. Pour over fresh strawberries. Top with whipped cream. Refrigerate to keep firm. Can also use fresh sliced peaches and peach Jell-O or fresh raspberries and raspberry Jell-O.
Wash bean mix thoroughly; place in pot and cover with water and 2 tablespoons salt. Soak overnight. In the morning, drain and add 2 quarts water. Add ham, ham hock or sausage. Bring to boil. Simmer slowly for 2 1/2 hours. Add onion, tomatoes, chili powder, lemon juice, garlic and salt and pepper. Simmer slowly 30 minutes. A can of stewed tomatoes can be added instead of regular tomatoes (adds a special taste). Serve with salad and crackers or corn bread. Better the second day!
Mix all ingredients together. Pour in pie shell. Bake in preheated oven of 400° for 10 minutes. Turn heat down to 300° and cook until done.
Mix all ingredients together in large casserole dish that has been sprayed well with Pam. Bake in preheated 350° oven for approximately 1 hour or until golden brown.
Melt Karo syrup until bubbling. Mix with sugar. Add peanut butter. Quickly add Rice Krispies. Mix together in large bowl. Pack into buttered 9 x 13-inch pan. Melt together butterscotch and chocolate chips. Spread over Rice Krispies.
Bring first 4 ingredients to a boil and boil 1 minute. Remove from stove. Blend in peanut butter, vanilla and oats. Drop by teaspoon or tablespoon on wax paper. Let set at room temperature 10 to 20 minutes.
Combine evaporated milk, sugar and butter in saucepan over medium heat. Bring to boil 4 minutes, stirring constantly. Remove from heat and stir in marshmallows, peanut butter and vanilla. Stir vigorously for about 1 minute (until well blended). Pour into buttered 8-inch square pan. Chill before cutting.
Cover spareribs with the sauce. Let stand 2 hours. In 375° oven on large rack, set ribs right side up. Keep brushing with sauce until done. (Put 1/2-inch water into roasting pan holding rack of ribs.) Bake 45 minutes.
Peel onions. Cut into 1/2-inch slices and separate into rings. Set aside. Combine flour and next 6 ingredients. Beat with a wire whisk until mixture is smooth. Pour oil to a depth of 2 to 3 inches into a Dutch oven or heavy saucepan; heat to 375°. Dip onion rings in batter. Fry, turning once, until golden brown, about 2 minutes. Drain on paper towels.
Brown beef, celery and onions. Add rest of ingredients. Top with more noodles. Bake at 350° for 1 hour.
Cream shortening and butter; add sugar and eggs. Stir in vanilla, then mix in flour, salt, cream of tartar and baking soda. Roll cookie dough into small balls and flatten with a glass that has been dipped in sugar. Bake at 375° for 8 to 10 minutes.
Combine shortening, brown sugar and flour with pastry blender and remove scant cup. Blend together buttermilk mixture, egg and vanilla. Sprinkle cup of crumbs over cake. Dot with butter and cinnamon. Bake at 350° for 30 to 40 minutes.
Combine pumpkin, sugar, salt, spices and eggs. Add milk slowly, stirring constantly. Pour into well-greased custard cups. Set in pan of warm water. Bake in preheated 375° oven until an inserted knife comes out clean. Serve with whipped cream, if desired. Makes 6 servings.
Brown ham in butter. Add corn, seasoning and eggs; mix thoroughly. Cook over low heat, stirring constantly until eggs are set.
Bring to a boil pineapple, sugar, water and gelatine. Pour into a 9 x 12-inch pan. Put in refrigerator to gel overnight.
Bring syrup and sugars just to a boil. Add peanut butter and mix. Stir in peanuts and cereal.
Mix all ingredients in a large deep casserole dish. Lay bacon on top and bake at 325° for 1 1/2 hours.
Brown ground meat in a skillet with the onions. In a saucepan combine the chili peppers, soups, milk and tomatoes; then bring to a boil, set aside. Tear the tortillas up and put a layer in a 13 x 9-inch pan. Layer the meat soup mixture and tortillas until all gone. Top with the cheese and bake at 350° until cheese melts.
Cut 1/2 gallon of ice cream into 2 portions. Generously cover with 1/2 container of Cool Whip each. Consume with large spoon. Serves 2.
Beat eggs and sugar well; add cottage cheese, cream cheese and margarine. Beat in sour cream, add vanilla and add noodles. Pour into 13 x 9-inch casserole. Pour on milk and mix slightly. Bake at 400° for 5 minutes, reduce oven heat to 350° and bake for 1 hour.
Mix together the margarine and cracker crumbs, saving half for topping. Mix all ingredients; pour into a greased casserole dish. Bake at 350° until brown.
Brown meat and onion. Add seasonings. Add tomato soup and simmer. Adjust seasonings and add cheese. Serve over spaghetti.
Dissolve yeast in warm water. Add sugar and mix well. Add softened butter and cream together. Add beaten eggs slowly. Sift flour and salt together and add to creamed mixture alternately with milk. Turn onto a floured board and knead for 1/2 minute. The dough should be soft. Make into little balls about 1 1/2-inches in diameter. Roll out each ball on floured board with the palm of hand to form strip about 4 1/2 to 5-inches long. Intertwine 2 strips and shape into a circle, tucking end on the bottom. Place on a greased cookie sheet; cover and let rise in warm place, free of draft. When doubled, bake in a 400° oven for 10 to 15 minutes, until tops are slightly golden. Yield: about 2 dozen rolls.
Mix together warm water, yeast and sugar. When yeast dissolves, add salad oil, buttermilk and soda and mix well. Add self-rising flour. Pour in a covered bowl for a few hours or overnight. Stir slightly and dip out with a spoon onto a floured board. Work with hands to form a biscuit. Bake at 450° for 10 to 12 minutes. Remaining dough can be kept covered in refrigerator for a week.
Blend thoroughly the first 6 ingredients and beat 2 minutes at medium speed. Next, add the eggs, milk and vanilla. Beat 2 more minutes. Pour into greased cake pans. Bake at 350° for 35 minutes. Cake will bake higher if put at top of oven. After you take layers out, cover with tinfoil to hold in moisture while cooling. Don't leave in pans longer than 15 minutes.
Preheat oven to 350°. Grease baking sheet. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugars, and vanilla in large bowl with electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by rounded teaspoonfuls onto greased baking sheet. Bake 8 to 10 minutes or until golden. Cool on sheets on wire rack for 2 minutes. Remove from sheet and cool on wire rack. Makes 7 dozen cookies.
Mix all ingredients, except the frosted flakes and 1/2 stick margarine. Melt margarine; stir in frosted flakes and place on top of potato mixture. Bake at 350° for 1 1/2 hours, uncovered, in 11 x 14-inch pan.
Cream butter and shortening; add sugar. Add eggs one at a time. Sift dry ingredients together; add alternately with milk. Bake in tube pan at 325° for 1 hour and 20 minutes.
In a large saucepan bring water to boil. Lower heat. Add Jell-O and stir until dissolved. Add marshmallows and cream cheese that has been cut into small pieces. Stir until melted. Remove from heat and add remaining ingredients. Stir until well blended. Pour into ungreased mold and chill until firm.
Parboil potatoes until tender. Drain water and pour into baking dish. Mix all other ingredients and pour over potatoes. Bake at 325° until candied about 30 minutes.