HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake eggplant at 350° for 45 minutes or until soft; cool. Cut lengthwise; scoop out insides and chop. In large bowl, mix eggplant with tomato, pepper, bell pepper and onion. Add a touch of vinegar to taste. Chill. Serve on crackers or lettuce. Serves 4.
Trim crust from bread and arrange six slices in bottom of 12 x 8 x 2-inch greased baking dish. Cover with cheese slices, then remaining bread slices. Beat eggs, add milk, mustard, onion and seasonings. Pour over casserole and let stand at least one hour. This dish may be prepared the day before and refrigerated overnight if more convenient. Bake at 325° for one hour. Serve immediately. Yields six servings. (I triple the recipe for 20 people.)
Feel free to improvise; leftovers, frozen bags of "stew" veggies, different fresh veggies (turnips, parsnips, corn).
Preheat oven to 375°. Mix all ingredients, except powdered sugar. Blend well. Roll mixture into 1-inch balls; set on cookie sheet. Bake 15 minutes; cool. Roll in powdered sugar.
Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight. Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil; add onions and saute about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes. Add beans and stock; bring to a boil. Simmer about 2 hours. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Serve with remaining cheese, sour cream, salsa and cilantro.
In a Dutch oven, over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saut onions in 2 teaspoons butter until tender. Add water, soy sauce, soup mix, garlic and browning sauce (if desired). Pour over roast. Cover and bake at 325° for 2 1/2 hours or until meat is tender. Let stand for 10 minutes. Before slicing, return meat to pan juices. Slice bread in half lengthwise. Cut into 3-inch sections. Spread remaining butter over bread. Place on a baking sheet. Broil 4 to 6-inches from the heat for 2 to 3 minutes or until golden brown. Top with beef and onions. Sprinkle with cheese. Broil 4 to 6-inches from heat for 1 to 2 minutes or until cheese is melted. Serve with pan juices. Yield: 12 servings.
Cream butter and sugar. Mix well. Add eggs, one at a time. Add flour and milk alternately. Add flavoring. Cook at 350° until tested done.
Quarter potatoes and boil until tender. Drain and add oleo. Pour sauce over hot potatoes.
Mix apples with sugar and cinnamon and put in ungreased 10-inch pie plate. Mix rest of ingredients adding eggs one at a time. Spread this batter on top of apples. Bake at 325° for 1 hour or until golden brown.
Mix. Bake 1 hour at 325° or until toothpick comes out smooth.
Combine jello and hot water. Stir in mayonnaise. Add other ingredients. Chill in mold until firm.
Mix Jell-O with 2 cups of boiling water. Add 1/2 cup cold water after Jell-O is dissolved well. Add blackberries and nuts. Let Jell-O set.
Mix brown sugar and water. Bring to a rolling boil. Add dates and boil several minutes more. Mix cornstarch in small amount of cold water. Add to boiling mixture. Cook until thick and clear. Pour into serving dish. Cool and top with whipped cream and nuts.
In deep pot, cook beans (no salt). Reserve remaining liquid from cooked beans. In a different deep pot, heat oil and garlic. Add strained cooked beans and salt and saute for 2 minutes. Add reserved liquid. Bring to boil for 5 minutes, mixing. Simmer until slightly thick, about 15 minutes. Serve over cooked rice on individual plates.
Heat sugar and vinegar together just until sugar is dissolved. Drain kraut. Mix kraut, celery, onions, peppers and pimentos. Pour sugar-vinegar mixture over. Place in covered bowl or jar. Great with black-eyed peas and other vegetables.
Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon; set aside. Combine apples, 1/2 cup sugar, the flour and 1/2 teaspoon cinnamon or cloves in 1-quart casserole. Cover. Microwave at High (100%) until apples are tender and sauce is bubbly, 3 to 4 minutes.
Beat cream cheese until smooth. Stir in other ingredients. Spoon into small ovenproof dish sprayed with nonfat cooking spray. Bake at 350° for 30 minutes until bubbly.
Grate the potatoes into a 9 x 13-inch pan. Over medium heat, cook cheese spread, shredded cheese, butter and whipping cream until cheeses are melted. Pour over potatoes. Bake in a 350° oven for 30 to 40 minutes.
Mix together all ingredients, put on fire. Stir until dissolved, continue cooking until it forms a soft ball in cold water. Remove from fire, pour in bowl. Add 1 teaspoon vanilla, cool slightly. Add 1 cup nuts and beat. Pour into greased pan.
Soak raisins in hot water; drain. Cream the shortening with the sugar, then add beaten eggs and milk. Combine with oatmeal and raisins; mix well. Add flour sifted with soda, salt and cinnamon. Beat thoroughly. Drop into greased pans and bake for about 12 minutes in a moderate oven at 350° to 375°. Makes about 3 dozen medium size cookies.
Cook squash. Drain. Mash and drain again. Combine with sour cream, 1/4 cup melted butter, onion, salt and pepper. Place in casserole.
Beat 4 eggs in bowl; add half and half and sprinkle of nutmeg (1/4 teaspoon). Mix well. Place ingredient (broccoli, etc.) in pie crust. Cover with grated cheese. Pour egg, half and half mixture on top. Bake at 400° for 15 minutes, then 325° for 30 minutes. Cool slightly before cutting.
Mix egg, sugar, salt and pepper together. Add flour and mustard. Keep it a nice smooth paste. Add melted butter, milk, water and lastly vinegar. Cook over low heat until as thick as cream. Do not boil. Keep in refrigerator.
Dissolve gelatin in hot water. Add vinegar. Stir in remaining ingredients. Pour into 1-quart dish and refrigerate until set. Serves 8.
Simmer a hen in water seasoned with a few peppercorns, salt and bay leaf. When tender, cool in the broth. After cooling, cut the breast into thin slices.
Dissolve yeast in 1/2 cup warm water. Set aside. Bring milk, sugar and Crisco to boiling point. Let this mixture cool to lukewarm. Mix flour, salt, baking powder and soda. Add the yeast to the milk mixture after it has cooled to lukewarm. Mix in the flour. Knead all the mixed ingredients in flour, enough to make a workable dough. Let rise in large pan for 1 1/2 to 2 hours.
In a large skillet, cut up squash (skin and all if young squash). Add margarine, salt and pepper and enough water to cover squash. Bring to a boil. Turn heat down and simmer for 1 1/2 to 2 hours. Keep mashing with a fork and add water as it cooks out. When squash is the consistency of mashed potatoes and the liquid is gone, cook slowly turning with spatula until the squash is a golden brown. Makes a small bowl full. Very good and worth the effort. Sprinkle with bread crumbs.
Preheat oven to 350°. Grease 9 x 13-inch baking pan. Melt chocolate chips with butter or margarine over low heat, stirring constantly. Cool slightly. Beat eggs until foamy. Gradually add sugar (about 3 minutes until pale yellow). Add chocolate mixture. At low speed, beat in flour and baking powder. Stir in walnuts (if desired); pour in pan. Bake 20 to 25 minutes. Center remains soft. Cool and cut.
Combine all ingredients in a medium bowl; mix well. Pack into a lightly greased 9-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until done.
Fry onion and shallots in olive oil until soft. Add red pepper flakes. Add tomatoes and chop them coarsely in pan. Add vodka and simmer.
Heat oil in a large skillet and stir-fry chicken until it turns white; season with salt. Add green pepper and syrup drained from pineapple. Bring to a boil and cook 3 minutes. Mix cornstarch, sugar, soy sauce, vinegar and water and stir into chicken mixture. Cook until thickened. Stir in pineapple chunks and chow mein vegetables and heat through. Makes five 1-cup servings.
Mix all ingredients together for 3 or 4 minutes. Pour into a well-greased Bundt pan and bake for 45 minutes or until done at 350°. No frosting needed.
Cook broccoli and drain. Add soup, mayonnaise and pecans. Mix well. Add onion and eggs. Pour into a 1 1/2 or 2-quart casserole. Sprinkle with cheese and top with crumbs. Bake at 350° for 30 minutes to 1 hour, depending on depth of casserole dish.
Preheat oven top 350°. Combine all ingredients, except eggs and pecans, until well mixed. Add eggs and stir until well combined; pour into a 3-quart casserole dish. Top with pecans. Bake 1 hour. Makes 10 servings, about 480 calories each.
Thaw out yeast bread; roll out flat on large cookie sheet. Cook and drain sausage. Mix together sausage, cheese and eggs. Spread on flat bread dough. Roll like jelly roll; bake like package for bread says.
Bring water (about 1 1/2-inches deep in pot) to a boil. Slice cabbage into shreds and add to boiling water. Cut bacon into small pieces and add. Salt and pepper to taste. Cover and steam until cabbage is tender. Remove from heat; drain excess water and chop to desired consistency.
Boil oil, 3 tablespoons of cocoa, 1 stick butter, water. Mix in flour, sugar, salt, baking soda, eggs, buttermilk and 1 teaspoon vanilla. Bake in a 9 x 13 greased or sprayed pan at 400° for 20 minutes.
Cut apple rings and pineapple slices in half. Arrange fruit in layers in 2-quart casserole; set aside. Melt butter in heavy saucepan over low heat. Add flour and sugar, stirring until smooth, 1 minute. Gradually add sherry. Cook over medium heat, stirring constantly until thick. Pour over fruit; cover and chill 8 hours. Let come to room temperature. Bake at 350° for 25 minutes or until bubbly.
Dredge tomatoes in cornmeal. Fry tomato slices in hot oil in a skillet until browned, turning once. Drain well on paper towels. Sprinkle with salt, sugar and pepper. Serve hot. Yields 6 servings.
Brown stew meat (cut in cubes) in shortening. Drain off fat. Add the mushrooms, tomato juice, onion soup and horseradish. Cover and simmer 5 minutes. Pare and quarter the potatoes. Place in bottom of a 2-quart casserole. Top with meat. Cover and bake until tender, about 1 1/2 hours. Stir 1 or 2 times during baking.
Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juices with the sugar until sugar dissolves. Add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Makes about 100 servings.
Cream oil, sugar and eggs. Add remaining ingredients. Mix well. Pour into greased and floured loaf pan. Bake at 350° for 40 to 45 minutes or until done.
Combine nuts, oats, brown sugar and butter; set aside. Peel and pit peaches. Cut into thin slices and toss with lemon juice; set aside.
Boil noodles; drain. Mix together cheese, sour cream, butter, sugar, raisins and vanilla. Add noodles. Beat eggs until foamy and add to noodle mixture. Pour into large Pyrex dish. Sprinkle with cinnamon and sugar. Bake 1 hour at 350°.
Remove stems and tough bits from spinach. Boil or steam until wilted; drain thoroughly and chop. Combine spinach, sour cream, yogurt, parsley, green onions, salt and pepper in small bowl. Cover and refrigerate for at least 4 hours or overnight to blend flavors.
In soup pot, brown ground meat and onion. Drain all fat. Add remaining ingredients except parsley. Cover and simmer 40 minutes until vegetables are tender, but still colorful. Add parsley and simmer 5 more minutes. Serves 4 to 6 people.
Cream butter and sugar together. Add egg yolk and beat well. Stir in flour and vanilla, mixing well. Spread in a greased 9 x 12-inch pan. Bake for 25 minutes at 350°. Remove from oven and sprinkle with Heath bar. Cool before cutting.
Add butter to water and bring to boil. Stir in flour good. Remove from heat. Let mixture cool slightly. Add eggs one at a time, beating in each one well before adding another. Drop by spoonful (1/2 teaspoon) on greased pan about 2-inches apart. Shape into circle. The batter is higher in the center. Bake for 30 minutes at 400°. Reduce heat to 350° and bake 10 minutes more.
Combine cake mix, eggs and shortening until well blended. Add water if needed. Shape dough into balls the size of walnuts. Roll in confectioners sugar. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 48 cookies.
Boil vegetables until done; drain and add enough milk to cover and margarine to your taste. Lastly, add 1 pound of Velveeta. Heat until melted.
Mix gelatin and water. Add ginger ale and pineapple juice. Spoon sherbet into mixture.
Mix together. Store in sealed jars. To use, add 2 Tbsp. to 8 oz. boiling water.
In electric skillet, fry bacon until crisp. Drain bacon; reserve 3 tablespoons drippings in skillet. Stir in potatoes, 1 teaspoon salt, the water and green pepper. Cook potatoes, uncovered, at 300° until liquid is absorbed and bottom is golden brown; turn. Reduce temp to 250°. Sprinkle cheese over potatoes. Beat remaining ingredients; pour over potatoes. Cover, cook until egg is done and potatoes are golden brown. Crumble bacon, sprinkle on top.
Boil water, sugar and cornstarch for 5 minutes to thicken. Add jello; let cool. Add strawberries. Pour into baked pie shell. Top with whipping cream.
Mix all ingredients except hot dogs and let set 30 minutes. Dip hot dogs in mixture and fry in olive oil 30 minutes.
Combine 1 cup of very warm milk, 1 cup sugar, butter and salt in a large bowl. Stir until most of butter is melted. Sprinkle yeast and the 1 teaspoon sugar into the remaining milk in a 1 cup measure; stir to dissolve. Let stand to proof until bubbly and raised to double in volume (about 15 minutes). Stir beaten eggs and yeast mixture into butter mixture. Beat in about 5 cups flour, one cup at a time, until a soft pliable dough is formed. Place dough onto a well floured surface and knead from 10 to 15 minutes or until smooth and stretchy. (Only use enough flour necessary to keep dough from sticking.) Place dough in a large, buttered bowl, turning to bring buttered side up and cover with a clean dish towel.
Cook cake mix according to package for layer cake. Mix brown sugar, margarine and milk together; cook until thickened. Add nuts. Spread over layers and over top.
Combine all ingredients in a jar. Shake. Marinated pierced beef and pork at least 1 hour (skinned, pierced chicken, 3/4 hour). Baste with marinade while broiling.
Put rice in bottom of pan. Put chicken pieces on top. Mix soup and water. Pour over chicken. Cover and bake at 350° for 2 hours.
A day or so ahead of time combine the Roquefort cheese, cream cheese and butter. Spread some on each ham slice. Then roll up as for a jelly roll and wrap in waxed paper, Saran Wrap or foil. Refrigerate until needed.
Cook chicken until tender. Remove meat from bones and skin. Reserve broth. Cut chicken into small pieces and place in a 9 x 13-inch pan. In a saucepan, bring to a boil the broth and soups. Pour broth mixture over chicken and then put Veg-All on it. In another bowl, combine flour, pepper, buttermilk and margarine. Mix thoroughly to form batter. Spoon batter over top. Bake at 425° for 30 minutes or until brown.
Preheat oven to 375°. In medium bowl, combine oats, flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Mix well. Stir in raisins and apples. In a large bowl, mix egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheet using a rounded teaspoonful of dough for each cookie. Leave 2-inches between each row. Press dough down to about 1 1/2-inch diameter. Makes 3 dozen cookies.
Mix flour, baking soda, cinnamon, ginger and cloves. Beat butter and brown sugar in a large bowl with electric mixer until pale. Beat in molasses and egg (mixture will look curdled). Gradually beat in flour mix until blended. Cover and refrigerate 1 hour.
Mix sugar, butter and milk together. Put on stove and bring to boiling point. Cook for 8 minutes or until it forms a soft ball in cold water. Take off stove and mix marshmallows, caramel tips and nuts. Pour into greased pan or dish and let cool. Cut into blocks.
Cut up candy and add to condensed milk. Heat over low heat, stirring constantly, until candy is melted. Let cool slightly and add milk. Add chocolate syrup as desired. Freeze in electric ice cream freezer.
Mix butter, Crisco and sugar until it looks like ice cream (about 5 minutes). Add eggs, one at a time. Blend well after each addition. Add flavorings and blend (about 2 minutes). Sift flour, baking powder and salt. Add 1/2 of this mixture and milk and beat 2 minutes. Add other 1/2 of ingredients and beat about 3 minutes. Lightly grease and flour Bundt cake pan. Pour mixture into pan. Place in cold oven and turn oven to 325° and bake for 1 1/2 hours. Let cool for 10 minutes in pan.
Drain tomato juice into bowl. Add green chiles, onions, garlic, lemon juice and chopped cilantro. Chop tomatoes in blender just until chunky. Add salt and pepper to taste. I'm sure you could add jalapenos to this recipe although I didn't miss them. Enjoy!
Place shiitakes in a heatproof bowl. Add boiling water to cover and soak 20 minutes. Remove mushrooms and squeeze dry. Cut off and discard stems; slice caps. In a medium bowl, combine soy sauce, sherry and sugar. Add chicken and toss to coat. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla and malted chocolate until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the malted milk powder with a wooden spoon. Stir in chopped malted milk balls. Drop by rounded teaspoons 2 1/2-inches apart onto an ungreased cookie sheet. Bake in a 375° oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
Mix all ingredients except ginger ale until sugar is dissolved. Freeze in cartons. When ready to use, pour ginger ale over frozen mixture.
Saute onion in butter; combine with rice and sour cream. Season to taste and mix well. Spoon into 7 1/2 x 11-inch casserole dish. Spread chili over mixture. Bake at 350° until hot and bubbly (about 20 minutes).
Combine soup, milk, green pepper, onion, celery, pepper and cheese (cheese that melts) in a saucepan. Heat until cheese is melted. Cook macaroni according to directions. Cube Spam mix with all ingredients. Bake in oven at 325° for 1/2 hour.
Combine first 7 ingredients in a large bowl and stir well. Make a well in the center of the mixture. Combine yogurt and egg whites. Add dry ingredients. Stir just until dry ingredients are moistened. Fold in raisins and pecans. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until done. Cool in pan for 10 minutes. Remove from pan. Yield: 16 servings. Contains 103 calories, 3.3 protein, 1.9 fat, 19.4 carb. and 1 chol. per serving.
Allow cream cheese to soften in medium bowl. Add onion. Begin adding milk by small amounts while beating at medium speed with mixer. Add enough milk to achieve desired consistency. Great for vegetable platter or chips.
Put milk in double boiler and start heating. Mix dry ingredients together and sift. Add the 9 egg yolks (or whites too) and beat with 1/2 cup milk. Strain into milk mixture. Cook until thick, stirring almost all of the time. Add whiskey to taste and strain into containers.
Cook sugar, chocolate, milk and butter slowly until it forms a soft ball. Cool. Add vanilla and coconut. Beat until stiff. Pour into buttered pan and cut in squares.
Blend eggs, milk and Bisquick with electric mixer. Stir in chopped broccoli and 2 cups shredded cheese. Pour into greased pan. Sprinkle with bread crumbs. Bake at 400° for 20 minutes. Sprinkle with 1 cup shredded cheese and return to oven until cheese melts.
Mix first 6 ingredients and place in a casserole dish. Top with crackers and drizzle with margarine. Bake at 350° for 20 to 25 minutes until bubbly.
Heat oven to 325°. Slice apples in greased pie plate. Sprinkle spices on top. Beat remaining ingredients together and pour over apples. (May add nuts, if desired.)
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Dump in the pie filling and smooth evenly over the bottom of pan. Next, dump in the pineapple and smooth. Dump in the dry cake mix and then the nuts, again smoothing after each addition. Place the butter pieces on top and bake for 1 hour or until golden brown.
Layer of crackers. Mix chicken, soup and sour cream together. Pour over crackers. Sprinkle layer of crackers on top. Melt butter. Pour over mixture. Sprinkle poppy seed. Bake at 350° for 30 to 40 minutes.
Combine jello, boiling water and sugar to form base. Add cold water and pineapple juice to base. Add lemon juice. Freeze in milk cartons or any containers to fit your needs. Makes 1 gallon of base. Thaw 2 hours before serving. Add 4 quarts ginger ale to each 1/2 gallon of base. Easily made dietetic by using sugar-free jello and Sweet 'N Low or Equal for sugar.
Mix oil, sugar, carrots and eggs; beat well. Add remaining ingredients and mix. Pour in greased 9 x 13-inch pan. Bake 1 hour and 15 minutes at 350°.
Wash and slice fruit. Arrange on serving tray. Mix marshmallow cream and cream cheese together for dip. Place in refrigerator until serving time.
Combine and stir well the flour, sugar, bran, salt, soda and orange rind. Beat remaining ingredients. Combine dry and liquid ingredients with a few swift strokes. Fold in, before dry ingredients are entirely moist, the 1 cup nutmeats or 1 cup raisins and 1/2 cup mashed bananas. GREASE TINS WELL. Bake 25 minutes in 350° oven. Yields 22 (2-inch) muffins.
Mix the first 4 ingredients and pour in 3-quart casserole. Add the remaining ingredients and mix well. Stir into beef mixture. Cook, uncovered, about 3 hours at 300° to 325°. Stir occasionally. Add small amount of water if it gets thick before beef is tender. Serve over noodles, rice or with potatoes. Serves 6 to 8.
Preheat oven to 350° to 375°. Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Last add chips, chocolate and nuts. Bake on ungreased cookie sheet 11 to 12 minutes. Cookie will be slightly doughy when first removed from oven. Dough or cookies freeze well.
Drain squash after it has been cooked. Mash and add cheese, onion and mushroom soup. Put in baking dish and sprinkle with cornbread crumbs over top and drizzle with butter. Bake until brown and bubbly.
In a mixing bowl, combine flour, sugar, baking powder and salt. Add shortening, eggs and milk; mix until smooth. In the bottom of 18 greased muffin cups, place 1 teaspoon butter and 1 tablespoon brown sugar. Place in a 375° oven for 5 minutes. Arrange peaches in the muffin cups. Fill each half full with batter. Bake at 375° for 25 minutes, or until browned. Turn out of pans immediately. Yields 1 1/2 dozen.
Combine ingredients, adding amount of flour needed to make mixture stiff enough for handling. Roll out mixture and cut into circles. Make a hole in the middle of each circle. Bake at 350° for 10 to 15 minutes until dough tests done. When cool, frost with white icing. Yield: about 3 dozen cookies.
In a large skillet, saut the red pepper, mushrooms, onions and garlic in butter. Add the cream, basil, chicken and salt. Cook and stir until slightly thickened. Serve over pasta. Yields 4 servings.
Preheat oven to 400°. Combine flour with salt and baking powder. Use 2 knives or a pastry blender to cut in butter or substitute. No piece of shortening should be larger than a pea. Add buttermilk and stir the mixture until it holds together. Briefly knead on lightly floured surface. Roll to 1/2-inch thickness and cut into 2-inch rounds. Place in ungreased 9-inch baking pan and bake at 400° about 12 to 15 minutes, or until the biscuits are nicely browned. Serve immediately. Makes about 1 dozen.
Layer chipped beef in bottom of casserole. Wrap each chicken breast with a strip of bacon. Place on layered chipped beef. Blend sour cream and soup and pour over breasts. Bake at 325° for 1 1/2 hours.