HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle cut side of eggplant with salt. Let stand at room temperature for 1 hour. Rinse under cold water. Dry and peel. Dice flesh and set aside.
Flatten chicken breasts. Spread 1/4 cup butter on each side; salt and pepper. Roll up and wrap with slice of cheese. Coat lightly with flour; dip in egg. Roll in bread crumbs. Secure with toothpicks. Arrange in a shallow pan. Melt remaining butter; add herbs. Bake, covered, at 350° for 30 minutes. Baste. Pour wine over. Bake, uncovered, for 20 minutes. Baste.
Shred cabbage, bell pepper and onion; mix. Heat remaining ingredients and pour over cabbage mixture. Refrigerate. Good as long as it lasts.
In blender, puree raspberries. In a punch bowl, combine raspberries, lemon concentrate, sugar and wine. Stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl. Add champagne. Stir gently. Makes 3 quarts.
Prepare rice however is says on package, plus 1 1/2 cups of water. Saute the onion and celery in 2 tablespoons of oil until transparent. Add mushrooms, parsley and nuts; saute 1 to 2 minutes. Add this to rice and water. Cook until all water is absorbed (approximately 20 to 30 minutes).
Brown and drain meat. Place in bottom of 3-quart casserole. Top with sauce and cheese. Combine Bisquick, milk and eggs. Pour over sauce and cheese evenly. Bake at 400° for 20 to 25 minutes. Cut in squares and serve.
Mix everything together. Pour into buttered cake pan and bake about 25 minutes at 375°. Serve warm with milk.
In medium saucepan, over medium-high heat, using wire whisk, combine all ingredients. Cook, stirring constantly, until sauce thickens and boils. Serve warm with chicken nuggets, wontons, cocktail franks or vegetables for dipping. Makes 3 cups. May be refrigerated in covered nonmetal container for up to one week.
Heat oven to 375°. Grease baking sheet with Crisco. Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to foil on countertop. Makes about 2 1/2 dozen cookies.
Coat chicken with cornstarch. Heat oil on medium-high heat in skillet. Add chicken; cook for 3 to 4 minutes, until golden brown. Set aside in a bowl. Add bell pepper, snap peas and water chestnuts to skillet. Stir-fry 2 to 3 minutes, until just tender. Add to this the stir-fry sauce and chicken. Serve over rice; garnish with sliced scallions.
Drain peas and add onions, peppers, cheese, celery and pickle relish. Mix well and then toss gently with mayonnaise and egg. Chill.
Mix all ingredients except oranges in large saucepan. Cut ends off the 3 oranges and place in mixture. Simmer over medium heat to low heat for 30 minutes to 1 hour and serve. Can be refrigerated, then reheat and serve hot.
Add eggs to first three ingredients. Add pumpkin, nutmeg, cloves and soda. Mix. Slowly add flour. Stir in dates and nuts. Drop by spoonfuls onto a greased cookie sheet. Bake 15 minutes at 375°.
Combine 1 cup water and 1 stick butter and bring to boil. Stir in 1 cup flour and mix until blended. Remove from burner. Beat in 4 eggs, one at a time, until blended. Spread in greased 9 x 13-inch pan. Bake at 400° for 30 minutes. Let fall and cool. Then beat 1 large vanilla instant pudding with 3 cups milk and 1 large 8 ounce package of cream cheese. Refrigerate 15 minutes. Spread Cool Whip on top. Refrigerate until ready to eat. Cut into squares. Serves 8 to 10 persons.
Cream shortening in large bowl of electric mixer. Add 1 1/2 cups sugar gradually and beat until light and fluffy. Add eggs, one at a time, beating well after the addition of each egg. Add sifted dry ingredients (flour, cream of tartar, soda and salt).
Pare cucumbers; slice and sprinkle with salt. Chill 30 minutes. Press out excess liquid in folds of paper towels. Combine other ingredients and toss with cucumbers. Chill 30 minutes. Sprinkle with paprika, if desired.
Remove fat and gristle. Cut into narrow strips 2 1/2-inches long, 3/4-inch wide and 1/4-inch thick. Dust strips with salt and pepper. Leave at room temperature at least 2 hours.
Add you do is add salad dressing mix to potatoes. Mix well. Add butter or margarine if desired. Serves 6 to 8.
Preheat oven to 350°. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes.
Prepare the cauliflower according to package directions and drain. Season with salt. Blend milk with the egg, then dip the cauliflower into the mixture. Roll in the bread crumbs. Drop into hot oil and cook until golden brown.
Mix hamburger, soup and egg, salt and pepper. Crumble the crackers into the meat mixture. Make into patties. Roll in cracker crumbs. Fry in hot shortening. They are very moist and good. Taste between chicken and hamburger.
Saute onions & peppers in olive oil, then meat. Drain. Add rest of ingredients & cook 1 hour over slow heat, covered. Serve over yellow rice.
Prepare pudding in separate bowl. Crush candy in wrappers; put in another bowl. Crush 2/3 package of chocolate wafers in another bowl. Defrost Cool Whip. In a clear bowl, place in layers: pudding, sprinkle candy bars, Cool Whip and sprinkle wafers. Enough ingredients to repeat 3 times.
Brown ground beef and onion over medium heat and drain. Add water, taco seasoning and tomato sauce; mix well. Bring to a boil, reduce heat and simmer for 20 minutes.
Cook squash and onion well done; drain. Add soup and sour cream. Melt stick of butter in skillet. Add seasoning packet and bread crumbs to butter and brown. Layer 1/2 bread crumbs on bottom of casserole. Pour mixture in and top with bread crumbs. Bake at 350° for 20 minutes.
Brown meat and onion. Drain. Add sauce, beans and chili powder. Cook slowly for 1 hour.
Mix oil and sugar together. Then add eggs and mix well. Add other ingredients and mix. Bake at 350° until done.
In a 1-quart saucepan, mix chocolate chips, 1/2 cup of the whipping cream and sugar. Stirring frequently over low heat, cook until mixture is smooth.
Cream first 3 ingredients together. Add the eggs. Beat until light and fluffy. Melt and add the chocolate. Blend into mixture. Add dry ingredients which have been sifted together alternately with ice water to creamed mixture. Grease three 8-inch layer cake pans and line with waxed paper. Pour in batter. Bake in moderate oven (350°) for 30 to 35 minutes, or 9 x 13-inch pan for 50 to 55 minutes.
Mix together and press into an 11 x 14-inch pan. Bake 5 minutes in 350° oven.
Mix all ingredients and place in a non-metal dish. Turn heat on grill to medium. Place chops on opposite burner from heat. Bake for 30 minutes (don't look) and turn over and bake for 10 to 15 minutes longer.
Cook sausage. Crumble and drain real well. Beat eggs, milk, mustard and salt together. Pour into a 9 x 13-inch glass baking dish. Add cubed bread on top. Sprinkle sausage on top. Sprinkle cheese on top and soak overnight or 6 hours. Cover dish with foil. Leave one corner of foil slightly lifted for steam to get out. Bake at 375° for 55 minutes. Eggs shouldn't be runny (bake 5 minutes longer if necessary). Cut in squares for serving. Leftovers are excellent.
Beat butter, shortening and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts. Mix well. Drop by teaspoons on ungreased cookie sheets. Bake 10 minutes at 375°. Cool on a cookie sheet for 1 minute, then remove to wire rack to cool completely.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 minutes on each side or until cooked through. Remove chicken from skillet. Add water, soup and seasonings; stir. Bring to boil. Stir in rice and broccoli. Top with chicken. Cover. Cook on low heat 5 minutes. Makes 4 servings.
Saute mushrooms in margarine in medium saucepan. Add chicken broth. Bring to a boil. Add vegetables and soy sauce. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed. Serves 4. Each serving equals 1 bread, 1 vegetable, 1/2 fat, 19 optional calories on most diet exchange programs.
Grease a Bundt pan with oleo. Put dinner rolls in and sprinkle dry pudding mix over the rolls. Pour in the melted butter, brown sugar and pecans. Put towel over pan and let the rolls rise overnight. Bake at 325° for 25 to 30 minutes. Let cool for 5 minutes. Throw onto plate! Excellent and easy!
In a 1 1/2-quart microwave-safe dish, microwave carrots with water, covered, until tender, 7 to 8 minutes, stirring once. Drain. Immediately stir in remaining ingredients. Yields 4 servings.
Refrigerate corned beef hash until cold. Open both ends of can in order to push out into a roll of corned beef hash. Cut into approximately 3/4 inch slices and place in shallow baking dish, overlapping slices. Top with sauce; tomato sauce, garlic powder and oregano; then, top with shredded cheese. Bake uncovered at 375° for 25 minutes or until very hot! Serves 4.
Preheat oven to 350°. Mix zucchini, onion, oil and Bisquick. Beat eggs; add to mix. Add cheese, salt and parsley. Mix well. Pour into greased 2-quart casserole. Bake 35 to 40 minutes until golden brown.
Place apple pieces and apple juice, cider and lemon juice in a large non-aluminum kettle. Cook over low heat, stirring frequently, until volume is reduced by half (the consistency of applesauce). Add spices; mix well and heat a few more minutes. Remove from heat and pack into hot, clean jars, leaving 1/2-inch space at the top. Cap with hot lid. Process 10 minutes in boiling water. Freeze after jars reach room temperature.
Cream butter, sugar and eggs. Make paste of coloring and cocoa. Add to creamed mixture. Mix salt with vanilla and milk. Add alternately with flour. Mix soda with vinegar; fold into mixture. Bake in two layers of 9-inch pans. Bake at 350° for 30 minutes.
Cook pasta al dente. Combine pasta with remaining ingredients. Serve as a main dish on a hot summer evening with large slices of fresh French bread and an iced beverage.
Mix cake as directed. Pour into 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes until done. Cool. Punch holes all over cake with a straw. Spread milk over top and in holes. Cool 30 minutes in refrigerator. Spread pineapple over cake, then spread Cool Whip over the whole cake.
Drain fruit. Place in a 9 x 13-inch baking dish. Combine melted butter, brown sugar and spices. Pour over fruit. Bake 1 hour at 350°.
Sift flour with baking powder, salt and mace. Cream butter thoroughly. Gradually add 10x sugar, creaming well. Continue beating until light and fluffy. Blend in extracts and add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk. Begin and end with dry ingredients. Blend thoroughly on low speed after each addition. Stir in nuts. Turn into well-greased 10-inch tube pan. Bake at 325° for 1 1/4 to 1 1/2 hours. Cool and frost, if desired.
Heat water, jello, cheese and marshmallows until dissolved. Cool slightly; add nuts, 7-Up and well drained pineapple. Chill.
Beat eggs. Crumble sausage in frypan and brown. Combine eggs, milk and Bisquick; pour into oblong glass dish. Add fried sausage and cheese. Bake at 350° for 25 minutes.
Boil water and sugar for 3 minutes and cool. Mix lemon juice, water and pineapple juice. Cut bananas lengthwise; remove seeds. Crush and pour 1/2 lemon juice mixture over bananas. Add orange juice and 1 can water. Mix altogether; add to cooled syrup. Place in wide mouth jars and freeze. Remove from freezer 2 hours before serving; add ginger ale. Add pint of sherbet.
In bowl, combine first seven ingredients. In 10-cup clear bowl, layer cabbage, mushrooms, spinach, onion and peas. Spread on dressing; top with cheese and bacon. May be refrigerated up to 8 hours.
Thaw berries. Preheat oven to 350°. Grease a 1-quart casserole or baking dish. Roll zwieback into fine crumbs and mix with sugar, cinnamon and melted butter. Arrange 1 layer of blueberries on bottom of pan, cover with crumbs, alternating, ending up with crumbs on top. Bake 30 minutes. Serve warm or cool.
Melt white chocolate and peanut butter chips in double boiler. Add peanut butter. Stir until mixed. Spoon into mini muffin cups. Makes about 100.
Mix cake mix, butter and one egg and press into bottom of 9 x 11-inch pan.
Cut slice off bottom of peppers; clean insides. Blanch peppers in scalding water for 3 minutes; drain. Add seasonings to melted butter. Combine with bread crumbs. Add egg and then add shrimp. Stuff peppers. Set each pepper in a paper frill in a muffin tin. Sprinkle tops with grated Parmesan cheese (paprika also, optional). Bake for 15 to 20 minutes at 350° or until lightly browned.
Sift the 3 cups of flour, cinnamon, soda, baking powder and salt. Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Mix nuts with 1 teaspoon of flour; stir into batter. Pour into 2 greased loaf pans. Bake in 350° oven for 1 hour. Cool in pans on rack 10 minutes. Remove from pan and cool on rack.
Grind together the tomatoes, peppers and onions. Mix all ingredients together good and cook for 10 minutes. Can hot.
Rinse cauliflower. Separate into flowerets. Cook cauliflower until tender-crisp and drain. Place in ungreased 1 1/2-quart casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth. Pour over cauliflower. Sprinkle with cheese.
Cook noodles per package directions. While noodles cook, drain canned fruit. Put rest of ingredients (except cherries) in bowl and mix together. Drain noodles and add to fruit. Add that to mixture in bowl. Pour into a greased 13 x 9-inch Pyrex pan. Sprinkle with cinnamon. Put on cherries (in decorative pattern). Bake at 350° for 55 to 60 minutes. Serve hot or warm; may be reheated. (Great with turkey or chicken.)
Preheat oven to 350°. Cook the sausage. Keep in small pieces. Mix together all the ingredients in a bowl except the frozen bread dough or olive oil. Defrost frozen loaves of bread dough in microwave until soft or put it in the oven at 200° with a pan of water on shelf under the loaf; leave it there until soft. On a cookie sheet, spray nonstick spray. Spread soft bread dough until flat. Put 1/4 ingredients on dough. Wrap dough around it and pinch shut. Turn it over so crease is on the bottom. Cut 3 small holes in top of dough. Brush with olive oil and sprinkle with oregano. Bake until golden. Repeat with other dough.
Fry bacon; drain on paper towel. Pour off all but 3 tablespoons of drippings. Empty beans into skillet; add soup mix and heat thoroughly. Break bacon into small pieces; add half to beans, along with tomatoes and sugar. Heat to serve. Top with remaining bacon. Serves 8.
Mix all ingredients and freeze in paper cups until thick enough to hold wooden stick, then cover with foil. Freeze until hard.
Cream shortening, vanilla and sugar together until light and fluffy. Continue creaming while adding well beaten eggs slowly. Sift flour, baking powder and salt together and add alternately with milk to creamed mixture. Drop small portions of mixture on greased baking sheet; in 400° oven, bake for 12 to 15 minutes. Makes 72 cookies.
In a saucepan, put 1 cup blueberries, sugar and water. Bring to a boil; make a paste combining flour, salt and water. Add to the blueberry mixture, stirring until thickened. Remove from heat and add hot mixture to uncooked reserved 3 cups blueberries. Fold well and pour all into the baked pie shell. Chill for at least 3 hours. Serve topped with whipped cream or ice cream.
Cook milk and dates until thick. Add chopped nuts. Spread on crackers. Bake at 250° for 10 minutes. After baked, mix cream cheese and powdered sugar. Spread on top of crackers.
The crust: Pour crushed graham crackers into pan (so that it covers the bottom of the pan) and add 1/2 cup sugar and 1/2 cup softened butter and blend. Mash into bottom of a 9 x 13-inch pan. Mix powdered sugar, 1 cup softened butter, eggs and vanilla. Pour on top of crust. Next, layer the sliced bananas, then the crushed pineapple, Cool Whip; top with strawberries and pecans. Refrigerate overnight.
Cream shortening and sugar; add eggs 1 at a time and beat well. Add sifted flour, salt, soda and cinnamon alternately with sour milk. Add prunes, raisins and nuts. Bake at 350° for 25 minutes in muffin tins with liners. Makes 2 to 3 dozen.
Soak garlic in oil for 1 hour. Combine all ingredients and spread mixture on split rolls and put in broiler about 15 minutes. Serve piping hot.
Combine beef, onions, potatoes, salt and pepper; make into patties. Roll patties in flour. Brown in hot oil in skillet then place in baking pan. Make sauce by combining the steak sauce, tomato sauce and water; stir well. Pour sauce over patties and bake at 350° for 45 minutes.
Cut short ribs into serving pieces. Brown with onions in hot fat. Add remaining ingredients. Cover and bake at 350° until tender, or cook over very low heat 1 1/2 to 2 hours.
Mix all together. Make little balls and press down a little then bake at 350°F for 8-10 min. Let cool and put Cool Whip in between cookies. Excellent for freezing.
Combine first 4 ingredients, stirring until blended. Divide mixture in half. Roll into two cheese balls. Wrap with plastic wrap and chill for 5 hours or until ready to serve. Pull a vegetable peeler down long edge of candy bar, letting chocolate curl up on vegetable peeler. Press pecans around sides and sprinkle chocolate curls on top. Serve with gingersnaps.
In large skillet, cook and stir bacon and onion until bacon is crisp. Stir in remaining ingredients. Pour into greased 2-quart casserole. Bake, uncovered, 45 minutes or until hot and bubbly in 300° to 350° oven.
Combine first 4 ingredients; beat well. Add eggs; beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten with a fork. Bake 10 to 12 minutes at 375° and decorate with colored sugar. Or, chill dough and use in cookie press.
Peel, core and chop apples. Combine apples, sugar and flour in large bowl. Drop by rounded spoon into hot grease. When brown, take out to drain. Combine powdered sugar and cinnamon in large Ziploc bag. After crisps have cooled, put in Ziploc bag and shake. Place in airtight container.
Pat out in bottom of cake pan and prick with fork 1-inch apart. Bake at 250° for 1 hour. Dust with powdered sugar and cut while hot.
Bring tomato juice to a boil. Add Jell-O. When cool, add vegetables and 1/2 cup grated Longhorn cheese. Pour into 8 x 8-inch square pan and chill.
Mix the first 4 ingredients. Add orange slices and mix by hand. Makes 3 layers. Bake for 30 minutes at 350°. Let cool.
Cook celery and onions in butter until tender; add stock and seasoning. Simmer 15 minutes. Add slowly to mushroom soup. Add cheese. Boil and rinse spaghetti; add to stock. Let stand one hour. Add chicken, olives, sherry. Place in 9x13-inch greased casserole. Sprinkle with Parmesan and broken pecans, if desired. 350 degree oven, about 45 minutes. Serves 10-12.
Combine cider and fruit juices. Chill in refrigerator. Add chilled ginger ale just before serving.
Melt margarine in a 13 x 9-inch pan. Stir in all but 1/4 cup of cookie crumbs. Press flat and refrigerate until margarine has hardened.
Cut bread loaves horizontally in half. Spread cut sides with margarine. Dip lettuce leaves into salad dressing. On bottom halves of loaves, layer lettuce, salami, American cheese, ham, Mozzarella cheese, tomato and onion. Top with top halves of loaves. Secure with wooden picks. Makes 4 sandwiches. Perfect for a summertime picnic!
Mix all ingredients; make into balls. Bake in oven until done. Put in casserole dish. Pour barbecue sauce over and bake about 10 minutes.
Beat egg yolks; mix in flour, butter, milk and salt. Fold in beaten egg whites. Heat 2 tablespoons butter in a large skillet. Pour in batter; top with apple slices. Cook over medium heat for about 5 minutes. Bake in a 400° oven for 15 minutes, until golden brown. Top with sugar and cinnamon.
Mix all ingredients and put in a greased casserole dish. Bake at 350° for about 45 minutes.
Brown meat with onion. Drain liquid. Add chili powder. Add V-8 and bring to gentle boil. Add bouillon and water, then vegetables and pepper. Simmer 1 hour.
Bring tomato soup and water to a boil. Add cream cheese and stir until dissolved. Add gelatin, which has been dissolved in cold water. Mix in celery, onion, green pepper, and shrimp. Chill until ready to serve. Add mayonnaise and spread on thinly sliced bread with crust removed or place in decorative mold or bowl and serve with crackers.
Blend the first three ingredients and set aside. Combine the egg, milk and oil in a bowl and beat until thoroughly blended. Beat in the dry ingredients until batter is smooth. Cover and set aside while preparing onions. Peel and slice 1/4-inch thick and separate into rings.
Put ingredients in jars (quart). Boil together: 1 quart vinegar, 3 quarts water and 1/2 cup salt. Pour over pickles and seal. Place cans in boiling water and let stand 10 minutes.
In frying pan, saute onion in butter. Stir in remaining ingredients, using heavy cream, until desired consistency. Fill mushroom caps with mixture and place in single layer in baking dish or 13 x 9 x 2-inch cake pan. Bake at 375° for 15 to 20 minutes. Can bake mushrooms in 3 tablespoons garlic butter (optional).
Cut hard-boiled eggs in halves. Remove yolks and mash with fork. Mix in other ingredients, using enough mayo to moisten well. Refill egg whites with yolk mixture, heaping it up. Chill until served.
Beat eggs in a large bowl. Add Ricotta cheese, spinach, salt and 1/4 cup Parmesan cheese. Lightly grease bottom of a 9 x 13 x 2-inch baking dish. Cover with a little sauce. Layer 1/2 of the noodles, 1/2 the cheese-spinach mixture, 1/2 the Mozzarella cheese and 1/2 the spaghetti sauce. Repeat layers. Sprinkle with 1/4 cup Parmesan cheese. Cover dish with a lightly greased sheet of foil. Bake at 350° for 1 1/4 hours. Let stand 10 minutes before cutting into squares and serving. Serves 8.
Combine all ingredients, except sausage. Spoon into 2-quart baking dish. Saute sausage in skillet until brown on all sides. Arrange on kraut mixture. Bake at 375° until hot through, about 30 minutes.
Mix above ingredients in bowl and marinate 1/2 hour. Add to 6 cups greens just before serving. Serves 6.
Trim asparagus; cover with water and add 1 teaspoon Beau Monde. Cook until tender. Combine in bowl 1 teaspoon Beau Monde, pepper, garlic powder, mustard, vinegar, olive oil and sour cream. Beat well. Stir in chopped egg and parsley. Drain asparagus and cover with sauce. Heat thoroughly and serve at once.
Cook green beans and drain. Set aside. Fry 3 slices of bacon until crisp. Pour in green beans and stir every few minutes until bacon flavor has saturated green beans.
Cut smokies into small slices and saute in butter for 15 minutes, then add mushroom buttons and juice. Simmer for 1/2 to 3/4 hour. Serve hot in chafing dish.
Cook potatoes in skins until tender; while hot, peel and slice into 1/4-inch pieces. In a skillet, cook bacon until crispy. Remove from pan and crumble into potatoes. Combine remaining ingredients, except parsley, and heat to boiling point. After mixture thickens and boils, pour over potatoes. Mix lightly. Place in 3-quart casserole. Serves 6 to 8.
In large mixing bowl, combine sweet potatoes, sugar, salt, egg, 1/4 cup butter, vanilla and milk. Place in a 9 x 9-inch baking dish (greased). In small bowl, combine brown sugar, flour, pecans and remaining butter. Top sweet potatoes with crumbled mixture. Bake at 350° for 35 minutes.
Prepare instant mashed potatoes omitting butter. Add cream cheese and beat well. Stir in egg, onion and parsley; blend thoroughly. Transfer to greased 1-quart baking dish. Dot with butter. Bake in hot oven (400°) for 30 minutes.