HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggplant, onion, green pepper and bacon drippings; mix well and let stand 10 minutes. Stir in tomatoes, salt and sugar. Place in a medium saucepan. Cover and cook 5 to 10 minutes over low heat. Spoon mixture into a greased, shallow 2-quart casserole dish. Sprinkle with breadcrumbs and cheese. Bake at 350° for 20 minutes. Yield: 6 to 8 servings.
Mix all ingredients except chicken. The batter will be thin. Pour over chicken and bake in a 350° oven until hot.
Mix together flour, sugar, cocoa, baking soda and salt. Make a well in center of dry ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with a fork until well blended, about 2 minutes. Stir in chocolate chips. Pour into a greased 9-inch square cake pan. Bake in a preheated 350° oven for 45 to 50 minutes or until done. Cool completely. Dust with icing sugar.
Melt the oleo in an 8 x 8 x 2-inch square pan. Mix the flour, brown sugar and baking powder. Pour the melted oleo over the mixture. Mix well, then pat firmly into the greased pan. Bake about 10 minutes at 350°.
Cream together sugar, butter and eggs. Add pumpkin, flour, and spices. Mix thoroughly. Fold chocolate chips into batter. Pour into loaf pan or 4 mini loaf pans. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean.
Grease a 1-quart casserole dish. Add eggs and beat with a fork. Mix in sugar and flour until well-blended with eggs. Add pineapple, stirring well. Place bread pieces on top of casserole dish. Slice butter into pats on top of casserole. Cover. Bake at 400° for 30 minutes or longer. Serve as a side dish with chicken or ham.
Bring all ingredients to a boil and simmer for 30 minutes. Eat 3 times a day. In 3 days you could lose up to 5 to 10 pounds. Results may vary.
Melt one cup of Baker's Semi-Sweet Chocolate Chips over hot water. Beat 2 egg whites with a dash of salt until foamy. Gradually add 1/2 cup sugar, beating well. Then beat until stiff peaks will form.
Butter a large casserole. Line with dressing. Place squash in casserole. Top with mixture. Add Pepperidge Farm dressing. Dot with margarine. Bake at 350° for 30 minutes.
Measure flour, sifted with spices. Mix first five items in a large bowl. Mix coffee and soda in a 1/2-cup measure. Fill with cold water. Stir. Add to first five items. Stir in rest of ingredients. Chill in refrigerator. Roll 1/4-inch thick and cut out cookies. Bake on greased cookie sheet.
Mix all ingredients together and beat for 20 minutes. Put in cold oven. Bake at 350° for 1 hour.
Soften cream cheese and bacon flavored cheese. Cheddar may be softened or chopped in food processor. Chop dried beef and onion. Combine all together. Shape into balls and chill. Serve with assorted crackers.
Mix first 4 ingredients until crumbly; set 1/2 cup aside. Add rest of ingredients; mix. Put in a greased, floured sheet pan. Put 1/2 cup mix that was set aside on top. Brown almonds on top of mix. Bake at 350° for 30 to 40 minutes or until cake tests done.
In a large bowl, combine wafer crumbs, 1 cup sugar, walnuts, rum, corn syrup and butter. Knead together; roll into 1-inch balls and then coat in remaining confectioners sugar. Arrange on a baking sheet. Cover well with plastic wrap and let sit for 48 hours. Serves enough for a party.
Heat oven to 350°. Cook chicken breasts until almost done and drain.	Shred or chunk the chicken and layer in a 13 x 9-inch casserole dish.
Toss cooked macaroni in cooking oil in a large bowl. Combine all other ingredients and mix well. Pour into 13 x 9-inch baking dish. Bake at 350° for 30 to 45 minutes.
Soak and cook beans as directed on package. When beans are done, add tomatoes. Saute onion. Add to beans and tomatoes. Add rice to it (rice has to be cooked). Salt and pepper to taste. Add garlic powder to taste. Simmer on low for about 30 minutes.
Pour filling in 9 x 13-inch baking dish. Sprinkle cake mix over filling. Pour melted butter over cake mix. Sprinkle nuts over top and bake at 350° for 30 to 40 minutes.
Mix beef and ingredients all but sauce ingredients. Shape in loaf pan. Score loaf mixture by making grooves across top.
Sprinkle chicken generously with hot sauce and salt to taste, then coat with flour, leaving wings in excess flour for 30 minutes. Fry until crispy. (Remember, frying tones down hot sauce.) This dish is great for lunch, snacks or hors d'oeuvres.
Mix ingredients. Layer dressing, chicken and dressing in casserole dish. Cook, uncovered, in a 350° oven for 45 minutes, until brown around edges.
Beat egg whites lightly. Mix all ingredients and bake until done in a 350° oven.
Combine all ingredients. Mix well. Pour into refrigerator dish and freeze until firm. Cut into 24 squares.
Mix the chopped fruit with the tablespoon of flour. Stir in the chopped pecans, flaked coconut and the can of condensed milk. Preheat the oven to 250°. Grease and flour a tube pan. Press mixture into pan and bake 1 1/2 hours. Allow the cake to cool and wrap tightly in cheesecloth. Refrigerate at least 2 weeks. Makes about 24 thin slices.
Mix milk, shrimp and cream cheese together. Add onion, horseradish and Worcestershire sauce. Bake at 350° for 30 minutes with a top on dish. After 20 minutes, put bread crumbs and grated cheese on top and bake for 10 minutes remaining. Serve with crackers, Melba toast or bagel chips.
Cream white sugar and butter. Add eggs; beat until creamy. Sift flour, baking powder and salt thoroughly. Add to sugar mixture. Add milk and vanilla; mix well. Spread batter evenly in large cookie sheet. In separate bowl, mix brown sugar and cinnamon; sprinkle over batter. Dot batter with butter. Bake in oven at 350° for 25 to 30 minutes.
Mix together first 3 ingredients and pack in bottom of a greased 9 x 13-inch pan. Bake for 8 minutes at 400°. Cool.
Grease casserole dish. Place 4 chicken breasts at bottom. Mix chicken soup and juice. Pour over chicken. Put slice of Swiss cheese on top of each piece of chicken. Top with herb stuffing mix and 1/4 cup melted butter. Bake 45 minutes at 350°. Cool 15 minutes before serving. Serves 4.
For best results, use a blender or hand shaker. Blend all 30 to 60 seconds. Pour into 2 glasses. Garnish with nutmeg.
Pare and cut potatoes into quarters. Combine flour, cheese, salt and pepper in a plastic bag. Melt butter in 9 x 13-inch pan. Shake potatoes in mixtures in bag. Lay in pan and bake at 375° for 45 minutes.
In large salad bowl, fill half full with shredded lettuce and spinach. Layer celery, green pepper, red onion and cooled peas. Spread mayonnaise over peas. Top with cheese. Sprinkle with bacon bits. Cover and refrigerate 8 hours or overnight.
Mix dill weed, dressing and oil. Then mix dry ingredients together. Pour oil mix over cracker mix in large bowl. Stir.
Prepare macaroni and cheese dinner as directed, except use 3/4 cup milk. Saute onion and green pepper in margarine until tender. Combine with remaining ingredients. Pour into a 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes. Makes 4 servings.
Combine dry pudding mix and pineapple. Fold in rest of ingredients. Refrigerate overnight or until well chilled.
Preheat oven to 225°. Beat the egg white with 1 tablespoon water; stir nuts in it. Stir this mixture in the mixed sugar, salt and cinnamon; spread on a cookie sheet. Bake 1 hour, stirring every 15 minutes. Let cool and store in the refrigerator.
Add yeast and sugar to cup of water; mix well. Make well with flour. Add mixed egg, oil, salt and yeast mixture. Knead well (cover and raise). Spread 2 tablespoons oil to a 12 x 18-inch cookie sheet. Punch down dough and spread on cookie sheet. Sprinkle 2 tablespoons olive oil over top of dough. Sprinkle black pepper and crushed rosemary on top. Bake at 350° for 20 minutes.
Preheat oven to 350°. Mix cake mix, water, applesauce and egg whites. Beat until moistened. Beat 2 minutes at high speed. Bake 30 to 40 minutes or until done. Cool, then remove. When cool, frost.
Combine all ingredients; pour into muffin tins lined with baking cups. Once frozen, remove from muffin tins and store in Ziploc bags in the freezer.
Put cream cheese in mixing bowl. Cream and add powdered sugar. Beat in peanut butter. Mix until all ingredients are incorporated. Fold in Cool Whip. Spread into pie shell. Chill for 2 to 3 hours.
Brown chicken pieces in the 2 tablespoons of hot oil; season with a little salt and pepper. Place chicken pieces in a well-greased 13 x 9 x 2-inch baking dish. In mixing bowl, beat eggs. Blend in 1 1/2 cups of milk and 1 tablespoon of oil. Stir together the flour, salt and tarragon. Add to egg mixture; beat until smooth.	Pour over chicken. Bake, uncovered, at 350° until done, 55 to 60 minutes.
Mix and spread in a 9 x 13-inch pan; bake 10 minutes at 400°. Cool.
Boil chicken breasts until tender. Cool and remove from bones; cut up into bite sizes. Boil vegetables in hot water for 8 to 10 minutes, then drain. Combine chicken, vegetables, chicken soup, celery soup, water, onion and pepper. Pour into a large casserole dish.
Cook spaghetti; drain. Mix in butter, Parmesan cheese and egg. Salt and pepper to taste. Spread in casserole to form a crust. Saute beef, onion and pepper. Stir in spaghetti sauce, sugar, oregano and garlic salt. Spread Ricotta over spaghetti layer. Top with meat sauce mixture. Bake at 350° for 30 minutes. Sprinkle Mozzarella on top and bake 10 more minutes.
Place beaver in a medium baking dish. Cover beaver with barbecue sauce. Add salt and pepper and bake for 2 hours at 350°.
Mix rice, parsley and carrots. Add spices. Mix in flour and egg. Fry in coated nonstick vegetable sprayed pan or grill. Serve on toasted whole wheat buns with condiments. Serves 6.
Mix jello in boiling water until dissolved; cool. Add remaining ingredients. Pour into a 9 x 13-inch pan. Chill.
Combine first 3 ingredients. Boil until mixture forms soft ball (stir constantly). (I always use a candy thermometer.) Add marshmallow cream and chocolate chips and stir until completely blended. Put in lightly buttered pan. Cool and cut in squares.
Cook, crumble and drain sausage. Butter bread and cut into cubes. Place cubed bread in a large greased casserole dish. Sprinkle sausage and shredded Longhorn cheese over bread. Combine eggs, half and half, salt and mustard. Beat well. Pour over sausage. Chill for 8 hours. Bake at 350° for 40 to 50 minutes. Serves 6.
Break and beat 2 eggs until nice and fluffy. Add leftover Silver Fish Adobo. Heat 1 tablespoon cooking oil in shallow frying pan. Add silver fish/egg mixture. Cook over medium heat for 2 minutes on one side. Turn over and cook for another 2 minutes, until golden brown. Remove from pan and serve. Good with steamed or fried rice or as filling for sandwich.
Sift together the first 3 ingredients. Blend together the egg yolks, lemon juice, milk and lemon rind. Combine liquid with dry ingredients; beat until mixed. Fold in the egg whites, stiffly beaten. Pour into greased casserole and place in pan of hot water. Bake in slow oven at 325° for 45 minutes. Serve warm or cold.
Place the thick pork chops in a glass baking dish in a single layer. Sprinkle each chop generously with Creole seasoning (only on the side that is up in the dish). Cover tightly with plastic wrap. Refrigerate for at least 1 hour. Place on grill. Cook until done, turning only once. Do not overcook or they will be too dry.
Boil chicken until done. Debone and cut into bite size pieces. Cook noodles in chicken broth until tender; drain. Add chicken to noodles. Add soups and sour cream. Pour into casserole dish and top with crushed Ritz crackers. Cook in 400° oven until brown.
Cover bottom of glass 8 x 8-inch pan with croutons. Add grated cheese carefully. Mix together butter, flour, baking powder and salt. Add eggs, cottage cheese and chiles. Spoon carefully over cheese. Bake at 350° for 30 to 45 minutes or until set.
Beat egg whites with cream of tartar, salt and extract until foamy. Continue beating, adding sugar, one tablespoon at a time. Be sure sugar is dissolved.
Slice kielbasa into bite-size and place in roasting pan. Sprinkle Jell-O over the kielbasa. Cover with jelly. Bake at 350° for 40 minutes. Drain juice and serve with toothpicks.
Brown hamburger meat and onion; add soup. Layer mixture with Tater Tots. Bake at 325° for 30 minutes. Top with cheese and return to oven until cheese melts.
Beat egg slightly. Add catsup, seasoning, green pepper and onion. Mix beef and crumbs. Add other mixture and knead until well blended. Shape into loaf and bake at 375° for 35 minutes.
Cream sugar and butter until fluffy. Add meal, salt, creamer and eggs, one at a time, beating after each. Add pumpkin and spices and mix well. Pour into unbaked 9-inch pastry shell. Bake at 350° for about 50 minutes or until a knife inserted in center comes out clean.
Combine all ingredients. Shape into loaf or pack lightly in greased loaf pan. Bake at 350° for one hour.
Combine flour, cornmeal and baking powder and stir to mix well. Add the sweet potato, juice, molasses and egg whites. Stir until moistened. Fold in raisins or dates. Coat muffin tins with nonstick cooking spray. Bake at 350° for 15 to 18 minutes.
Combine. Pour batter in 12 x 18 x 1-inch pan. Bake at 350° for 20 minutes. Remove. Put crumbs on top and bake 20 minutes more.
Cream margarine and beat in sugar. Add eggs one at a time and bananas. Sift flour with baking powder and soda. Stir flour into egg mixture and add vanilla. Fold in sour cream and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool and frost with butter cream or cream cheese frosting.
Beat cream cheese in mixer bowl until softened; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut and whipped topping. Spoon into crust. Freeze until firm.
Dissolve coffee in hot water. Add sugar and heat until dissolved and clear. Cool. Add vodka or brandy. Add vanilla bean or extract. Put in crock or jar. Age 30 days. Best if stored in dark bottle or cover jar with aluminum foil.
Mix the pecans, oleo and flour well. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool.
Combine all ingredients except nutmeg in large bowl. Mix well. Place in a greased casserole. Sprinkle with nutmeg on top. Set casserole in a pan of water. Bake in preheated oven at 350° for 20 minutes. Reduce heat to 300° and bake 90 minutes. Serves 8.
Mix the first 4 ingredients and bake in an 8-inch pan for 20 minutes at 350°. Drain the pineapple and add to the whipped cream. Serve on top of torte. For double amount bake for 35 to 40 minutes.
Boil chicken (cut up) for 1 hour until tender. Cool and cut up in small, bite-size pieces. Spread on bottom of casserole dish (rectangular). Mix the chicken soup and sour cream. Spread over chicken. Crush Ritz crackers, mix with celery seed and spread over soup mixture. Sprinkle top with melted margarine. Bake about 40 minutes, or until bubbly at 350°.
Mash garlic; add to salad oil. Break lettuce in salad bowl; tear endive. Add croutons, anchovy and tomatoes. Strain oil to remove garlic; pour over vegetables. Combine remaining ingredients; beat well. Pour over salad; toss lightly. Garnish with ripe olives. Serves 4 to 6.
Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn	into 9 x 9 x 2-inch baking pan, dot with butter. Heat oven to 425°. Prepare pastry for one crust pie. Fold pastry in half; cut slits near center. Unfold over fruit in pan; fold edges until just inside edge of pan. Bake 1 hour or until juice begins to bubble through slits in crust. Best served warm.
Make syrup of sugar, water, vinegar and salt. Cook syrup until dissolved and clear, let cool and pour over sliced, unpeeled cucumbers in freezer containers. Freeze.
Bring chicken to a boil in large saucepan. Add enough reserved mushroom liquid to make 5 cups of broth. Simmer, covered, for 5 minutes. Add mushrooms, soy sauce and noodles. Stir well. Simmer 3 to 4 minutes. Divide sliced chicken into 4 soup bowls; pour soup over and garnish with thin slice of lemon and serve. Serves 4.
Grease a 9 x 13-inch baking pan. Preheat oven to 375°. Mix ingredients in large bowl. Pour into baking pan and smooth out. Bake at 375° for 30 to 45 minutes. Top will be light brown when done. Slice into squares to serve.
Preheat oven to 350°. In large bowl, mix peanut butter and butter; beat until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate morsels. Spread into 13 x 9-inch pan. Bake 25 to 30 minutes or until edges brown. Sprinkle with remaining milk chocolate. Let stand 5 minutes until chocolate becomes shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into 1 1/2-inch bars. Makes 48 bars.
Blend sour cream and spaghetti sauce. Serve with corn chips or potato chips.
Brown ground beef. Drain. Add 1/3 of taco seasoning. Set aside. Mix cream cheese and sour cream. Spread mixture on the bottom of baking dish (2 quarts). Sprinkle another 1/3 of taco seasoning over mixture. Spread beef, lettuce, tomato and cheese over top of mixture. Sprinkle remaining taco seasoning on top. Let cool in refrigerator. Serve with tortilla chips.
Melt butter in a 4-quart pan. Add onion and cook slowly just until soft and golden; do not brown. Add chicken stock and bring to a boil. Meanwhile, cut tips (about 3 inches in length) off asparagus and set aside. In processor or blend or by hand, slice butt ends into 1/4-inch pieces. Drop pieces into boiling broth. Cover and boil gently until very soft, about 30 minutes. Cool for 10 minutes, then puree soup in blender or processor. Return soup to pan. Add asparagus tips and simmer until just tender, about 5 minutes. Stir in cream. Season with salt and pepper and a drop or two of lemon juice. Serve warm or cold. Makes 6 servings.
Cook noodles and drain. Rinse in cold water. Brown meat and drain. Add seasonings and tomato sauce; simmer, uncovered, for 5 minutes. Remove from heat and combine cottage cheese, sour cream, onions and lasagna noodles. Alternate layers of noodles with meat mixture in a greased 2-quart casserole. Top with shredded cheese. Bake at 350° for 60 minutes.
Mix all ingredients and place in 13 x 9-inch buttered casserole. Top with crushed corn flakes; dot with margarine. Bake 30 minutes at 350°.
Combine 2 cups of the water and the sugar in a saucepan. Cook until sugar dissolves; set aside. In a 4-quart pitcher or bowl, pour the boiling water over the tea bags. Let stand 5 minutes. Remove tea bags. Add the remaining 8 cups of water, the sugar syrup, lemonade concentrate, vanilla and almond extracts. Serve over ice. Garnish with fresh peaches.
Mix sugar and syrup in 1 1/2-quart casserole dish. Microwave on High for 4 minutes. Stir in nuts; microwave on High for 3 to 5 minutes or until light brown. Add butter and vanilla and mix well. Microwave on High again for 1 to 2 minutes. Peanuts will be lightly brown. Add baking soda and stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into pieces. (Total time, microwave time is 8 to 11 minutes.)
Melt butter in a saucepan. Add onion and pepper. Cook until tender, about 5 minutes on low heat. Cut dried beef into small pieces. Add to onion mixture and continue cooking until browned. Stir in soup, milk, pepper and paprika. Heat to boiling. Cook macaroni as directed; do not add salt. Drain macaroni and rinse. Drain again. Combine with beef sauce. Pour into casserole. Spread well with cheese. Bake, uncovered, at 325° for 20 to 30 minutes.
Slice beef into very thin strips. In skillet over medium-high heat, heat oil. Add beef and stir fry until browned and juices evaporate. Add soup, soy, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender-crisp, stirring often. Serve over rice. Serves 4.
Mix all ingredients and beat just until blended. Pour into a greased 10-inch tube pan. Bake at 350° for 1 hour, until toothpick comes out clean. While warm cake is still in pan, poke holes in it with toothpick and drizzle half the Lemon Glaze on it. Turn out of pan and drizzle again over top.
Slice celery on the diagonal into pieces about 1 1/2-inch thick. Cut the zucchini in half lengthwise and then cut into 1/2-inch slices. Remove seeds and membrane from the bell peppers and cut into diagonal pieces about 1-inch. Heat oil in a heavy skillet over medium-high heat. Add the celery to stir-fry until barely tender. Add zucchini and peppers and stir-fry until all vegetables are crisp-tender. Add salt, pepper and oregano. Cook for 30 seconds longer. Stir in chives.	Serve immediately.
Mix ingredients well, then beat egg whites until stiff. Fold egg whites into loaf mixture. Bake at 350° for 1 hour. Makes 8 servings.
In medium saucepan, combine margarine, dates, cherries and sugar. Cook over medium heat, stirring constantly, until mixture becomes a soft paste. Remove from heat. Add Rice Krispies cereal and pecans. Mix thoroughly. Portion out by level tablespoon onto wax paper or buttered baking sheet. Shape into balls. Let stand until cool.
Mix cream cheese, powdered sugar, milk and Cool Whip together until smooth. Pour over cake. Pour pie filling on top.
Mix thoroughly. Refrigerate and use on ribs, steaks, hamburgers, etc. before grilling.
Preheat a broiler. Cover a broiling pan with aluminum foil. In a bowl, combine the egg with the seasonings and stir to combine. Dip the potato pieces into the egg mixture and place on the prepared pan. Broil 4 to 6 inches from direct heat for 8 to 10 minutes per side or until crispy on the outside and cooked through on the inside. Serve hot. Serves 4.
Preheat oven to 375°. Rinse chicken pieces under cold water. Peel garlic clove and finely chop. Arrange chicken pieces skin side up in shallow baking pan. Pour butter or margarine over them. Sprinkle the chicken with the onion, garlic, green peppers, tomatoes, salt, curry powder, coriander, cumin, turmeric, cinnamon and black pepper. Dissolve 2 chicken bouillon cubes in 2 cups water. (You can also use canned chicken broth, chicken stock or water.) Add the liquid to the baking pan and place pan in preheated oven for 50 minutes. Serve on steamed rice, if desired.
Preheat oven to 375°. Beat eggs; stir in milk, cream, salt, pepper and Tabasco. Place cheese and onion in pie crust. Pour egg mixture over cheese. Bake for 50 to 55 minutes in 375° oven.
Chop onion and fry in olive oil until lightly browned. Add tomato sauce, water, bay leaves and salt and pepper. Bring to a boil and simmer 10 minutes. Bring water to a boil in 2-quart saucepan for macaroni; cook until tender. Drain and rinse, then add to sauce mixture. Cook peas until tender and drain. Add to mixture. Serve in large bowl and sprinkle top with Parmesan cheese. Makes 4 to 6 servings.
Place London broil in a lasagna pan. Add Italian salad dressing and add Mrs. Dash and Jane's Krazy salt. Marinate overnight in the refrigerator. Place in broiler and cook to preference. Use salad dressing as a gravy. Great with Bill's mashed potatoes.
Peel, slice, steam and mash carrots. Saute pepper and onion in 4 tablespoons butter. Stir in flour, milk, salt and sugar. Cook until thickened. Add carrots and put in greased casserole dish. Melt 1 tablespoon butter and add bread crumbs. Cook until browned. Bake at 350° for 30 minutes. Serves 6.
Cream eggs, sugar and cooking oil. Sift together the flour, soda and salt. Add pineapple alternately with flour mixture to creamed mixture. Beat well after each addition, then add vanilla and pecans. Pour batter into a greased and floured 9 x 13-inch pan. Bake in a 350° oven for 30 to 35 minutes.
Cook zucchini and onion together for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots, then fold in zucchini and onions. Mix butter with stuffing mix. Spread half of stuffing mix in bottom of 8 x 13-inch pan.