HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle fried eggplant slices with garlic powder, salt, pepper and crushed red pepper as desired.
Combine gelatine with cold water; set aside. Mix jello powder with sugar; add	boiling water. Stir in gelatine mixture. When completely dissolved, pour into a 9 x 9-inch pan (easier if	pan is already in the refrigerator, then pour in jello). Refrigerate until firm, about 4 hours. Slice into 1 or 2-inch cubes.
Boil potatoes until done. Drain. Add next 3 ingredients, if desired.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Rinse peas under cold running water to separate; drain. Mix peas, ham and cheese in plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute with hand mixer). Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings.
In 9 x 13-inch cake pan, spread pie filling over bottom. Spread pineapple over pie filling. Pour dry cake mix evenly over pineapple. Cut butter in pads and place on cake mix. Sprinkle nuts over tops. Bake at 350° for 30 minutes or until lightly browned.
Preheat oven to 350°. Melt butter. Mix with nuts and toast in oven until golden brown. Beat together eggs, milk, syrup and shortening. In separate bowl, combine dry ingredients. Stir into egg mixture. Do not overbeat! Add raisins and most of the nuts. Pour into well-greased muffin tins. Drizzle each muffin with extra syrup; top with nuts. Bake for 20 minutes.
Cream butter,	sugar,	baking	powder, salt,	eggs and vanilla together in mixing bowl. Add a little milk and a little flour alternately until all milk is used; then work in enough flour to make a stiff dough. Chill. Then roll out thin and cut. Bake at 350° about 8 minutes until light brown.
Cream butter thoroughly. Add vanilla. Sift together the powdered sugar, cocoa and salt. Add alternately with coffee to the butter mixture, beating to a spreading consistency. Spread on warm cake. Yields 1 3/4 cups icing (enough for an 8 or 9-inch) layer cake.
Brown and drain hamburger. Combine hamburger, pasta, sauce and Parmesan. Spread in 13 x 9-inch pan. Spread Mozzarella over the top. Bake at 375° for 20 minutes.
Melt chocolate on low heat in heavy saucepan; stir constantly. Cool 10 minutes; stir occasionally. Beat cream cheese and butter at medium speed with electric mixer. Gradually add chocolate, beating constantly until blended. Gradually add powdered sugar; beat until smooth. Stir in vanilla.
Cream sugar and margarine and add flavoring; add one egg yolk at a time. Add 3 cups flour, a little at a time, and beat. Put fruit mix and nuts, minced, in 1 cup of flour. (Don't cut cherries.) Beat egg whites and fold in. Bake in tube or loaf pan lined with wax paper. Bake in 250° oven for 3 hours. While still hot, put wine on it. Wrap in cloth for 24 hours. Remove from cloth and wrap in foil.
Melt butter; add mushrooms and onion and saute lightly. Add all remaining ingredients and simmer about 5 minutes. Serve over broiled steak or hamburger patties. Serve with beef tenderloin. Makes about 1 cup sauce.
Soak cucumbers, onions and peppers in salt water for 3 hours. Drain well. Heat vinegar and sugar. Add spices and mustard and celery seed. Add cucumbers (etc.) and boil 10 minutes. Hot pack in quarts or pints. Seal.
Arrange bread in a double layer in a lightly greased 9 inch by 13 inch baking pan. (Cut bread as needed to cover bottom of pan.) Whisk together eggs, egg yolks and sugar. Gradually add milk, half and half and vanilla. Pour mixture over bread. Bake in a 375° oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Dust with powdered sugar while warm and serve.
Combine all ingredients, except the flour and drippings. Shape into 6 patties or cakes. Roll very lightly in the flour; saute in drippings until nicely browned. These are delicious served with tomato sauce, canned beef gravy or canned steak sauce.
Line pie plate with crust, if you make you own. Mix sugar and sour cream; add eggs. Combine cinnamon, salt and raisins; add to mixture. Pour into crust.	Bake at 450° for 10 minutes; reduce heat to 350° for 30 minutes longer.
Cook and drain hamburger. Add other ingredients and simmer 15 to 20 minutes. Serve on hamburger buns.
Scrub and cut vegetables and apple or pear. Place in a stockpot with the bay leaves, peppercorns and water. Cover; bring to a boil and simmer for 1 hour or more. Strain the stock through a colander, pressing out the liquid from vegetables. Vegetable stock will keep in refrigerator for 3 to 4 days.
Cream shortening and butter; add sugar and beat. Cream until well blended. Add eggs, one at a time. Beat after each addition. Sift flour and dry ingredients together. Add to other mixture alternately with milk to which vanilla has been added. Blend thoroughly. Turn into greased, lightly floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Mix together flour, brown sugar, oatmeal and cinnamon. With a fork, cut the margarine into the flour mixture as with pie crust. This mixture should be crumbly. Put yams and cranberries in casserole dish with 1 cup of flour mixture. Put the rest of flour mixture on top. Bake at 350° for 35 minutes. Last 10 minutes, put marshmallows on top and brown. Cranberries will pop when done.
Saute onion in butter. Thaw out hash browns in microwave. Combine all ingredients in mixing bowl. Pour into casserole dish sprayed with nonstick cooking spray. Bake at 350° for 30 to 40 minutes. Take out of oven and pour crushed corn flakes on top. Dab with squeeze butter. Bake 5 more minutes.
Combine first 7 ingredients in a jar. Cover and shake well. Pour dressing over squash. Toss gently. Cover and chill 4 hours. Serve with a slotted spoon.
Mix jello as usual. Add drained pineapple and nuts; chill until hard set. Blend the Cool Whip and cream cheese together and spread over jello mixture. Cook the pineapple and lemon juices, sugar, flour and eggs until thick; cool. Spread over cream cheese. Sprinkle nuts over top. Use a 9 x 12-inch dish. Refrigerate.
Prepare vegetables according to package directions. Drain. Place half vegetables in ungreased 11 x 7 x 2 baking dish.
Slice salami into 1/4-inch slices, but not through the bottom of salami. Combine marmalade, brown sugar and mustard in a small bowl, stirring well. Spread marmalade mixture over top of salami and between each slice; wrap in aluminum foil. Place on baking sheet and bake at 350° for 35 minutes. Uncover and bake 10 more minutes. Serve with bread rounds. Yields 16 appetizers.
Cut cucumbers into bite-sized pieces. Cook with water to cover in saucepan until tender; drain. Bring next 5 ingredients to a boil in saucepan. Pour over cucumbers. Let stand overnight. Drain and reserve syrup. Bring reserved syrup to a boil in saucepan; pour over pickles. Let stand overnight. Mix cherries with cucumbers and syrup. Bring to a boil. Ladle into hot sterilized 1-pint jars. Seal with 2 piece lids. Process in boiling water bath for 10 minutes. Yield: 6 to 8 pints.
Remove chicken from bone and place in bottom of casserole pan. Salt and pepper chicken to taste. Mix together celery soup and chicken broth. Pour over chicken. Melt margarine and mix the flour and milk. Pour this over chicken. Bake at 375° for 45 minutes to 1 hour.
Beat butter and sugar until light. Add eggs and vanilla; blend well. Sift flour, baking powder and salt. Add to mixture and mix well.
Preheat oven to 450°. In mixing bowl cut cream cheese and butter into flour until mixture looks coarse. Add milk all at once. Stir just until dough clings together. Knead gently on floured surface 4 to 5 strokes. Roll or pat to less than 1/2 inch thick. Cut with biscuit cutter. To make daisy, make 6 slits around edge of each biscuit to within 1/4 inch from center. Place on baking sheet. Press down center with thumb; spoon 1/2 teaspoon marmalade or jam in center. Bake 10 minutes. Makes 11 or 12 biscuits.
Slightly toast bread; then place slice of ham on toast. Arrange 3 or 4 asparagus spears on top of ham slice; top with slice of cheese. Broil until cheese melts.
Mix together butter, cream cheese and confectioners sugar. In another bowl, beat French vanilla pudding, milk and Cool Whip. Add two mixtures together. Put some of the crushed Oreos in the bottom of a pan or flower pot. Add mixture. Repeat layers, ending with Oreos on top. Put gummy worms around top of the cake or an artificial flower in the center.
Heat oven to 425°. Prepare pastry. Mix peaches, sugar, flour and candies; turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
Saute onion and celery in butter. Add mushrooms. Saute about 5 minutes. Blend flour in well. Add milk slowly. Stir constantly. Add remaining ingredients but crab meat and cheese. Cook 5 minutes. Turn off heat. Add crab meat. Place in casserole dish and sprinkle with cheese. Bake at 375° for 10 to 15 minutes.
Beat together all ingredients, except nuts. Mix in nuts. Pour into pastry-lined pie pan. Bake at 375° for 40 to 50 minutes, until filling is set and pastry is nicely browned. Cool. Serve slightly warm or cold.
Mix mayonnaise, vinegar and sugar together and pour over broccoli, cauliflower, onion and raisins mixed together. Refrigerate.
Blend cold milk, applesauce and ice cream in blender until smooth. Sprinkle lightly with nutmeg or cinnamon after pouring into a large glass.
In covered pan, cook potatoes in small amount of boiling water 15 to 20 minutes or until tender. Drain. Set potatoes aside. In the same pan, cook bacon over medium-high heat until bacon is crisp. Remove bacon. Drain, reserving 3 tablespoons drippings in pan. Add onion to pan. Stir-fry for 3 minutes. Stir in flour. Stir in sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir 1 minute longer. Stir in potatoes. Cover and simmer for 5 to 10 minutes or until heated through. Top with reserved bacon and parsley. Makes 6 servings.
Grease and flour 2 (8-inch) cake pans or a 13 x 9-inch pan. Sift flour, sugar, baking powder, baking soda and salt together in a large mixing bowl. Mix evaporated milk with lemon juice. Add alternately to dry ingredients with butter and bananas. Beat at medium speed for 2 minutes. Add eggs, beat 2 minutes. Stir in chopped pecans. Bake 40 minutes at 350° or until cake springs back when touched lightly in center with finger. Frost with cream cheese or your favorite icing.
Mix first 5 ingredients. Put in shallow pan. Bake at 325° for 30 minutes. Stir every 5 minutes. Blend pudding and milk. Add 12 ounces Cool Whip into pudding. Layer in oblong dish, crunchies on bottom, pudding in middle, crunchies on top; or put in parfait glasses in layers with whipped cream and cherry on top.
Beat brown sugar, egg yolks, milk, syrup and butter. Add vanilla, then egg whites, beaten stiff. Pour into uncooked pie crust (1 crust). Bake at 375° until golden, 1/2 hour to 45 minutes.
Cook first four ingredients over medium heat to soft ball stage. Remove from heat, do not stir. Add vanilla and butter. Cool about an hour, add nuts and beat until it starts to lose its gloss. Spread onto buttered plate. Score while hot and cut when cool.
In long buttered casserole (13 x 9-inch), layer the following:	place chicken breasts (debone). In saucepan, heat soups and milk; pour this mixture over chicken breasts.	In saucepan, heat broth, margarine and seasoning mix. Pour over casserole.	Heat at 325° for 15 minutes or until bubbly.
Mix water with contents of both packets in the package. Spread in bottom of a 13 x 9-inch baking dish. Cut up fryer into serving pieces. Place raw chicken on top of rice. Salt and pepper chicken to taste. Bake at 350° for 1 to 1 1/2 hours or until chicken is tender. Fifteen minutes before serving, spread 1 can cream of mushroom soup over chicken (direct from the can).
Mix all ingredients together and drop by teaspoon onto sifted powdered sugar. Roll and shape, coating in sugar. Place on lightly greased cookie sheet and bake 8 to 10 minutes in 350° oven. (Baking time depends on size of cookies.)
Beat eggs. Add sugar and melted butter. Mix cocoa and flour and sift together. Add milk and vanilla. Bake at 350° for 40 minutes. Place 1-inch of water underneath dish while cooking. Serve hot with whipped cream.
Combine butter, sugar, cocoa and milk in sauce pan. Bring to a boil, cook for 2 minutes or until sugar is dissolved and mixture is well blended, stirring constantly. Remove from heat and add peanut butter and vanilla, mix well. Stir in oats. Drop by teaspoonfuls onto wax paper. Let stand until firm.
Remove stems from 18 mushrooms. Rub the caps with a lemon half and place in baking dish. Set aside. Mince stems and remaining 6 mushrooms. Heat butter in skillet and add shallots and garlic. Cook 2 minutes. Add minced mushrooms. Cook slowly 8 to 10 minutes. Add sherry and stir in crabmeat, parsley and bread crumbs; should be moist. Add salt and pepper. Fill each cap with crab mixture. Bake at 350° for 10 to 15 minutes. Makes 18 appetizers.
In a large skillet, brown pork. Cook until well done; drain. Stir-fry snow peas in a little olive oil; set aside. Add carrot, celery, garlic, water and bouillon cube to pork. Combine cornstarch with cold water and soy sauce; set aside. Add shrimp and cook until almost firm, then add beaten egg and keep stirring. Stir in cornstarch mixture and stir until sauce thickens. Place snow peas, rice and bean sprouts on dinner plates. Spoon sauce over everything.
Combine sugar, warm water and yeast in large mixing bowl; let stand 10 minutes. Combine cooking oil and egg; add to yeast mixture. Stir in salt and 1 1/2 cups flour; mix well. Stir in additional 1 1/2 cups flour; mix well. Add enough of remaining flour to make a soft sticky dough. Cover bowl and allow dough to rise to double bulk. Punch down. Turn dough over in bowl. Allow to rise again to double bulk (covered), about 45 minutes.
Cream butter and sugar. Add eggs, flour and milk (little at a time). Stir in rest; will be real thick and heavy. Bake at 250° for 2 hours.
Heat oil, add garlic and cook until golden. Remove from heat. Chop tomatoes and mix with warm garlic oil. Add basil and salt and pepper to taste.
Mix and turn out onto floured board. Dough will be sticky. Dust with flour. Break off small portions of dough. Flatten to size of a quarter. With thumbs, push hole in center and drop into hot oil. Fry until golden brown.
Fry bacon and onion. Pour off fat. Add sauerkraut, tomatoes and sugar. Let cook down to desired consistency, about 45 minutes on low heat.
Saute onion in butter. Mix all ingredients and pour in a 3-quart Pyrex dish. Bake in a preheated oven at 300° for 20 to 30 minutes.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until mixture is smooth. Add cereal, stirring until well coated.
Mix dry ingredients together. Add onion, then buttermilk and egg. Mix well. Drop by spoonful in deep, hot cooking oil. Brown, turning to make sure they are brown all over. Drain on paper towels.
Bake cake mix as directed. Cool completely. Cut lengthwise. Cook flour and milk until thick. Let cool. Mix remaining ingredients until fluffy (will take a few minutes). Add cooled flour and milk mixture; beat again until fluffy. Spread between cake layers.
Place 2 cups thinly sliced onions in a shallow dish. Pour water over them and enough vinegar to cover onions. Sprinkle with 1 tablespoon sugar. Cover the dish and chill 3 to 4 hours. Just before serving, drain the onions and mix with mayonnaise, celery seed and salt. Serve on a bed of greens and a circle of sliced tomatoes with the onions in the center.
Melt butter in pan that the cake is being baked in. Pour into cup. Spread pie filling in pan. Sprinkle cake mix over the pie filling. Pour butter over all. Add chopped nuts. Bake at 350° for 20 to 25 minutes. Delicious with ice cream.
Prepare and microwave squash as directed. Crumble ground beef into 2-quart casserole. Cover loosely and microwave on High 5 to 6 minutes, breaking up and stirring after 3 minutes, until no longer pink; drain. Stir in apple, raisins, salt and nutmeg. Remove stems and cut thin slice from pointed ends of squash, if necessary, to prevent tipping. Scoop squash from rind, leaving 1/4-inch thick shell. Stir squash into beef mixture; spoon into shells. Sprinkle 1 teaspoon sugar over mixture in each shell; drizzle with margarine. Cover loosely and microwave on High 7 to 9 minutes or until hot. Uncover and let stand 3 minutes.
Seed the peppers, then grind or chop them. Mix peppers with sugar and vinegar. Bring to a boil and boil 1 minute. Lower fire and cook for 5 minutes. Add Certo and put in jars. Makes 3 1/2 pints.
Combine butter and crackers; spoon half the crumbs into a shallow 2 quart baking dish. Top with chicken. Combine sour cream, soups and chicken broth; add salt and pepper. Pour over chicken and top with remaining crumbs. Bake 20 to 25 minutes at 350°.
Mix together the ground zucchini, onions, green pepper and salt. Let stand overnight. In morning, drain and rinse in cold water and drain again. Put in large kettle and add remaining ingredients. Bring to a boil and simmer uncovered for 30 minutes. Put in hot jars and seal.
Combine first 5 ingredients. Add spices, flour and soda; mix well. Fold in raisins and walnuts. Drop by teaspoonful onto baking sheet. Bake 10 to 12 minutes at 350°.
Preheat oven to 400°. Shred frozen butter into the flour very quickly. Add the milk and stir just until mixed. Roll out dough and cut with biscuit cutter. Bake at 400° until golden brown.
Cut beef into thin strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Prepare vegetables. Heat oil in large frypan or wok. Add beef and toss over high heat until browned. Taste meat; if it is not tender, cover and simmer 30 to 40 minutes on low heat. Turn heat up and add vegetables. Toss about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat.
In medium bowl, blend together softened cream cheese with onions, green chilies, Cheddar cheese and garlic salt. Form 1 large or 2 small rolls. Roll in pecans until covered. Refrigerate until firm. Serve with crackers or chips. This may also be frozen very nicely.
Combine all ingredients and bring to a boil. Immediately turn off heat. Stir occasionally to keep from sticking.
In a large mixing bowl, beat together 1 cup sugar and butter until fluffy. Separate one of the eggs, setting aside yolk to use in cookie glaze. Add egg white and other egg to butter mixture, mixing until crumbled. Stir together flour, 1 1/2 teaspoons cinnamon and baking powder. Add to butter mixture, beating well. Cover and chill dough for 3 hours or overnight. Roll out half the dough at a time on a lightly floured surface to 1/4-inch thickness. Cut into shapes with cookie cutters. Place cookies 1 1/2-inches apart on ungreased cookie sheets. Stir together reserved egg yolk and milk. Brush on cookies.
Drain peas. Dice eggs, cheese and pickles. Combine with onion and peas. Salt and pepper to taste. Add mayonnaise; mix well. Let stand in the refrigerator for several hours before serving.
Blend all ingredients together well. Pour into baking pan. Bake at 450° for about 30 minutes or until knife inserted in center comes out clean.
Cream margarine and sugar. Add molasses and egg. Beat well. In separate bowl, sift together flour, baking soda, cinnamon, cloves, ginger and salt.
Take 1 cup of the flour to roll chopped fruit and nuts in. Cream butter and sugar. Add well beaten eggs. Add flour and baking powder. Add fruit, nuts and flavoring.
Grease 10 (2 1/2-inch) muffin cups. Stir together walnuts, sugar and cinnamon. Separate biscuits and cut into quarters; shape into balls. Coat each ball with mayonnaise, then roll in walnut mixture. Place 4 in each muffin cup. Bake at 400° for 15 to 17 minutes or until brown. Remove carefully and serve warm. Makes 10.
Combine pork, sherry, salt and 1 teaspoon of the cornstarch in a bowl. Let stand 20 minutes. Meanwhile, drain pineapple and pickles, saving juice of both. Cut tomato into wedges. Deep fry pork about 6 minutes. Remove to a warming platter. In a saucepan, saute the garlic in 1 tablespoon oil. Add juices and soy sauce. Stir in remaining cornstarch. Heat, stirring until thickened. Add pineapple, pickles and tomato, stirring gently. Pour over warm pork and serve at once. Serve with rice for 4.
Preheat oven to 350°. Wash and core the apples. Place in lightly greased baking pan (or use Pam). Pour about 3/4-inch soda into pan and sprinkle sweetener and cinnamon into center of each apple. Bake for 45 minutes to 1 hour or until soft.
Preheat oven to 350°. Split pitas and cut into quarters. Lay dough side up on cookie sheet close together. Sprinkle with cheese and bake 10 minutes.
Layer vegetables and eggs; mix mayo, salt, sugar and garlic powder. Spread over layered vegetables and eggs; sprinkle cheese, crumbled bacon and croutons on top.
Combine all ingredients, except marshmallows. Mix thoroughly and pour in baking dish. Bake at 350° for about 30 minutes. Put marshmallows on top and brown.
In Dutch oven, brown and crumble sausage. Drain fat. Add everything else except mustard. Cover and simmer 1 hour.
Cook spaghetti. Drain. In a large bowl, toss spaghetti with oil. Reserve 1 cup spaghetti for filling. Toss remaining spaghetti with Parmesan cheese and eggs. Put in a 10-inch pie plate. Press into plate to make crust. Set aside.
Cut bananas to make a layer in bottom of punch bowl. Put a layer of pudding on top of bananas. Slice pound cake and arrange slices to make layer. Add 1 can pie filling to top of cake. Add a layer of crushed pineapple. Put one large container of Cool Whip on top of pineapple. Spread evenly. Add nuts to garnish. Repeat layers in same order. Makes full punch bowl of dessert.
Grease 2 one pound coffee cans (or 4 No. 2 cans). In medium bowl, mix apples, nuts and sugar. Let stand 1 hour, stirring to let juice appear. In large bowl, mix flour, soda, salt and spices. Add apple mixture, butter and vanilla. Stir in eggs. Fill cans 2/3 full. Bake in a 325° oven until tester comes out clean. Place cans on wire rack to cool for 10 to 15 minutes. Turn out onto wire rack to cool. Serve warm as cake, or cold as a tea bread.
Spray "Pam" on an 8-inch spring-form pan. Spread graham crackers on bottom. In small bowl: dissolve jello in boiling water. In blender, puree jello, cottage cheese and cream cheese. In a large bowl, fold whipped cream into first mixture. Put in spring-form pan. Chill, covered, for 4 hours. To serve, remove sides of pan; garnish.
In a saucepan over medium heat, brown onion and ground beef. Drain. Add pizza sauce and seasonings; stir until heated. Add cheese by handfuls. Stir until smooth. Pour into a fondue pot (or in a saucepan on a hot plate), keep warm while serving. Serve with French or Italian bread, cut into pieces or over toasted English muffins.
Mix all ingredients well. Let sit overnight in refrigerator. Serve cold. Do not use pickled beets. Can use 15 ounces Harvard beets. This is a colorful holiday buffet side dish.
Saute pork chops in butter or margarine until brown; set aside, reserving the drippings. Saute the onions in drippings until tender. Add salt, pepper, cornstarch and mustard. Stir well. Add water, bouillon and Worcestershire sauce. Stir until bouillon is dissolved. Place pork chops in skillet and simmer 20 to 30 minutes or until done. Yield: 2 servings.
Cut broccoli flowerets off into bowl. Add tomatoes; cut mushrooms into fourths. Add olives. Add some salt, pepper, vegetable oil to mix and dash of vinegar. Cover and refrigerate overnight. Serve cold.
Mix hot water, sugar, salt and margarine. Cool to lukewarm. Put warm water into large bowl and sprinkle or crumble yeast. Stir until dissolved. Stir in lukewarm water mixture, egg and half the flour. Beat until smooth. Stir in enough flour to make a soft dough.