HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the eggplant lengthwise and then in 1/2-inch half moon slices. Cut the pepper into julienne strips. Peel the onions and slice into thin rounds. Chop the tomatoes. Pour olive oil into a large skillet. Saute the onions and pepper until they are just wilted (about 5 minutes). Add the garlic and eggplant; cover and cook, stirring occasionally, until the eggplant is cooked (about 10 to 15 minutes). Add the sugar, oregano and pepper. Stir and cook 2 minutes more. Remove skillet from stove and mix in tomatoes and lemon juice. Mix and place in serving bowl. Sprinkle with parsley.
Melt margarine and mix with stuffing. Place 1/2 of chicken pieces in bottom of baking dish. Spoon 1/2 can of cream of mushroom soup and 1/2 can of cream of chicken soup on top of chicken pieces. Add 1/2 stuffing. Pour 1 cup chicken broth over stuffing. Repeat procedure for second time. Bake in 350° oven for 45 minutes or until bubbling. Serves 8 to 10.
Grate cheese; let sit until soft. Mix with sausage; add Bisquick. Mix well and roll into balls. Bake at 350° to 400° until brown.
Mix thoroughly. Place 3 heaping teaspoonfuls in cup and add hot boiling water. Stir well.
On medium heat, brown beef cubes in oil. Add garlic salt, salt, soy sauce and 1/4 cup water. Cook 3 to 4 minutes; add green pepper (diced) and onion. Cook 10 minutes. Stir in cornstarch and water. Add tomatoes and cook until tender. Serve over rice.
Blend sugar and butter; add eggs and blend well. Add vanilla, salt, vinegar and coconut. Pour into unbaked pie shell and bake 1 hour at 325°.
Bake eggplants in 350° oven until cooked. This occurs when eggplants swell and the skin bursts. Remove from oven and cool slightly. Peel, cutting hard tops off. Cut into small pieces.
Combine flour, butter and salt with a pastry cutter. In another bowl, add sour cream, egg yolks, vanilla and yeast which has been dissolved in 1/4 cup warm water. Add liquid mixture to dry ingredients and work through with hands until dough is formed. Cover with cloth. Refrigerate for 6 hours. Form dough into small balls. Pass each ball in sugar before rolling out and fill like a jelly roll.
Paint meat with mixture (liquid smoke, garlic powder, onion salt and celery salt). Wrap in foil. Marinate overnight in refrigerator. Paint with 3 tablespoons Lea & Perrins Worcestershire sauce and pepper. Bake fat side up at 225° for 6 to 8 hours. Slice thin.
Scrub potatoes and boil in salted water until soft. Peel and slice into a bowl with alternate layers of onion, celery and eggs. Mix with the following dressing and refrigerate for 8 hours before serving.
With electric beater, mix margarine and sugar until creamy. Add eggs, then oatmeal. Add flour, gradually. Add cinnamon, cooked raisins, applesauce and the nuts last. Drop by spoonful on cookie sheet that has been oiled or greased. Very moist and good.
Cream oleo, sugar and eggs. Fold in sour cream. Sift dry ingredients and add. Add vanilla. Spoon half the batter into a greased 10-inch Bundt pan. Cover with a mixture of 1/2 cup chopped nuts, 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. Cover with remaining batter. Bake at 350° for 55 to 60 minutes. Let cool until just warm and remove from pan. Sprinkle with powdered sugar. Better the second day!
Mix all of the ingredients, except rolls. Slice top from rolls; scoop out center. Fill rolls with mix. Replace top. Bake 5 to 8 minutes at 350°.
Heat pineapple with juice in saucepan; sprinkle in Jell-O and stir until melted. Let cool. In large container, mix all remaining ingredients well, then mix in jello mixture. Place in refrigerator for 1 hour or longer.
Combine all ingredients in a glass jar and shake thoroughly. An excellent dressing for mixed greens.
Combine flour and milk in pan and cook over low heat, stirring constantly, until thick. Cool. Combine butter, sugar and vanilla and beat until light and fluffy. Beat cooked milk mixture into butter mixture. Beat on high speed until frosting resembles whipped cream. This frosts 9 x 13-inch pan.
Mix jello in 1 cup boiling water. Stir until dissolved. Add 1 cup cool water. Let set until cool. Add pineapple and pie filling. Let congeal. Mix cream cheese, sour cream, nuts and sugar and spread over the top.
Cream peanut butter, oleo and sugar together. Beat in vanilla and eggs; add flour, soda and salt. Mix well. Add oats and apples. Stir by hand. Drop 1/4 cup mixture on cookie sheet and flatten. Bake at 350° for 10 to 12 minutes.
Mix thoroughly. Put into loaf pan (cover with two strips bacon if you like that flavor). Pour tomato sauce over top. Bake 1 hour at 350°. Serves 6.
Combine dry ingredients into a bowl. Blend in butter; add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in a greased and floured 8-inch square pan at 350° for 40 to 45 minutes; cool. Sprinkle with confectioners sugar or pour on glaze, using 1 1/2 tablespoons lemon juice and 3/4 cup confectioners sugar.
Saute green pepper in margarine. Add seasonings, then water and Ro-Tel tomatoes. Bring to boil. Add rice; stir well. Cover and cook 20 minutes on low heat or until rice cooks dry.
Combine ground beef, soup mix, catsup and thyme. Separate refrigerator biscuits. Flatten biscuits with hands. Sprinkle wheat germ on half the biscuits. Place 2 tablespoons beef mixture on top of wheat germ. Top with another biscuit and press edges together. Bake at 400° for 15 minutes. Serve immediately or store in refrigerator and serve cold. May be frozen and reheated.
Brown hamburger and onion. Season with salt, pepper and chili powder. Add soups and cheese. Sprinkle in some Italian seasoning. Simmer until hot and serve over plate of spaghetti.
Cook rice and drain. Cook onion and celery in the margarine. Cook broccoli according to directions and drain. Mix all together and pour in casserole dish. Bake at 425° for 25 to 30 minutes.
Mix all ingredients. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Boil chicken; chop up and cover the bottom of casserole dish with chicken. Put Veg-All on top of chicken. Bring broth, soups, pepper, salt and eggs to a boil. Pour this over chicken. Mix flour, milk and butter and stir well. Pour this on top for crust. Bake at 400° until brown.
Heat oven to 400°. Place biscuits on 2 greased cookie sheets. Press each biscuit into a 5-inch round. Spread 1 tablespoon pizza sauce on each round. Top with shredded cheese and pepperoni. Bake at 400° for 9 to 12 minutes or until crust is golden brown. Yields 10 pizzas.
Place figs in pie shell. Mix other ingredients and pour over figs. Bake in preheated oven at 450° for 10 minutes. Reduce to 350° for 30 minutes more.
In large container, combine jello with boiling water, stir until dissolved. Fold in all at once - strawberries with juice, drained pineapple, bananas, nuts. Pour 1/2 mixture in to 12x8x2 pan. Freeze until firm, (1 1/2 hours). Spread with sour cream. Gently spoon on rest of mixture. Chill.
Take milk and pudding mix, beat by hand until blended. Fold in Cool Whip and vanilla. You need 1/2 box graham crackers. Line bottom of a 9 x 13-inch pan with graham crackers. Cover with half the pudding. Layer 2 is graham crackers and rest of pudding. Top with graham crackers.
Preheat oven to 375°. Boil noodles according to package directions. Beat eggs with 1/2 cup sugar and add milk and vanilla; mixing until well combined. Drain noodles and pour into a buttered rectangular baking dish (10 x 13-inches). Pour milk-egg mixture over noodles. Arrange peach slices over top of noodles.
Mix this all together and if batter needs to be thinner, add more cream and water. Cook at 375° on electric griddle.
Mix well, folding in Cool Whip. Pour into butter pie crusts. Garnish with orange slices. A very good summer dessert. This recipe makes 2 pies.
Simmer on stove for 30 minutes all the ingredients. Pour into a heatproof serving bowl. Garnish with apple slices; sprinkle with cinnamon and nutmeg.
Break tortillas into quarters. Mix the meat, taco seasoning, salt, tomatoes and tomato sauce. Cook until the meat is done.
Cook squash until tender with diced onion, salt and pepper to taste. Add soup, sour cream, pimento and carrot. Add two-thirds of margarine and two-thirds of stuffing to ingredients. Place in greased casserole; top with remaining dressing and melted margarine. Bake at 350° for 25 minutes.
Strawberries should be at room temperature. Mix 1/4 cup sugar with pectin in bowl. Add in strawberries and juice. Stir 3 times every 10 minutes for 30 minutes. Add in rest of sugar. Refrigerate 24 hours.
Combine flour, salt and baking soda. Cream butter and sugars. Add to butter, sugar, eggs and vanilla. Add flour mixture to sugar mixture. Add Rice Krispies and oatmeal. Mix by hand. Roll into balls. Place on ungreased cookie sheet. Press with thumb. Bake at 350° for 10 to 12 minutes.
Slice summer squash and cook in small amount of water; add 3 tablespoons butter and 3/4 cup or 1 cup crumbs or crackers. Add salt, pepper, beaten eggs, onion and milk. Mix some cheese in the mixture. Place the rest of cheese and bacon on top. Bake at 350° for 1 1/2 hours.
Line cookie sheet with foil. Place grahams on foil. Boil sugar, margarine and butter for 2 minutes. Add nuts and pour over grahams. Bake in 350° oven for 10 minutes. Cool before taking off foil.
Thoroughly mash garlic into salt until you can't see it. Mix cheeses, parsley, paprika, 1 cup pecans and salt-garlic mixture; roll into several balls, then roll balls in remaining pecans.
Combine ice cream and Cool Whip. Add crumbled Oreos. Spread into a 9 x 13-inch pan and freeze.
Drop lobster tails into large pot of boiling salted water. Return to boil and cook 4 to 5 minutes (no longer). Drain and pour cold water over tails and drain again. With scissors, cut underside of each tail and remove the meat and slice into bite size pieces.
Rub sugar cubes on skins of mandarins to remove peel oils. Combine juice, sugar and sugar cubes. Stir over low heat until all sugar has dissolved. Follow directions for making jelly on pectin container. After mixture reaches jelly stage, if needed, carefully add food coloring until jelly is desired color. Too much food coloring will muddy the color of the jelly. Pour hot jelly into sterilized jars, seal.
Preheat oven to 350°. Pour cherry pie filling in baking pan; spread evenly. Pour cake mix over filling; do not stir. Add pecans and coconut. Place margarine in small saucepan; heat on low until margarine is melted. Pour over top. Bake at 350° for 30 minutes or until browned. Yields 12 servings.
Bake cake mix according to directions. As soon as removing from the oven, use a wooden spoon handle and poke holes in the cake. Pour can of sweetened condensed milk over the top. Follow with can of caramel topping. Frost with cream cheese frosting and sprinkle with nuts.
Put oil in large mixing bowl. Add sugar and eggs. Beat until creamy on low speed of mixer. Sift flour again with salt, soda and baking powder. Add small amount of flour mixture at a time to egg and sugar mixture, beating after each addition. Remove from mixer and add apples and nuts by hand. Bake in paper-lined 9 x 13-inch pan in 350° oven for 55 to 60 minutes.
In saucepan, cook noodles until tender. Drain. Rinse with cold water. In a large kettle, brown hamburger and onion. Drain off grease. Add corn, tomato soup, tomato paste and seasonings. In greased casserole dish, alternate layers of noodles, meat mixture and cheese. Bake at 350° for 45 minutes. Serves 6.
Combine berries, sugar and water. Boil until all berries pop. Add Jell-O and marshmallows. Stir until marshmallows melt; cool. After cooling, add apples, celery and nuts. Chill.
Cook pasta according to directions putting the food coloring in the water to boil. Drain pasta. In blender, blend remaining ingredients and pour over mostaccioli. Cover and refrigerate for at least 3 days before serving. Has a delicious sweet sour taste.
Cook macaroni; drain. Heat oven to 350°. Saute green onions until tender. Stir in flour, salt and mustard. Gradually add milk and bring to a boil. Simmer 3 minutes. Add macaroni, shrimp, mushrooms, pimentos, etc. Mix well. Put in baking dish. Sprinkle with cheese. Bake 30 minutes.
Mix all of the vegetables and sprinkle in the salt. Squeeze by hand until the cabbage "weeps". Drain the liquid and add remaining ingredients, mixing by hand or with a wooden spoon. Add freshly ground pepper to taste.
Cook elbow macs and drain. In bottom of casserole, put cut up onion, half can of soup, half can of tomatoes, salt and pepper. Put half the macaroni, then repeat again, cutting up cheese and milk. Bake at 350° about 45 minutes.
Cook fettucini. Drain. Stir in butter and toss until evenly coated. Heat cream slowly in medium size saucepan; remove from heat. Measure 3 tablespoons of cream into cup. Beat eggs and add to 3 tablespoons cream and blend well. Beat this mixture into cream in saucepan. Heat slowly, stirring constantly, just until mixture begins to thicken. Stir in Parmesan cheese. Gently fold into noodles.
In a 2-quart casserole, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread dressing over top. Refrigerate overnight. Garnish with bacon and additional cheese. Serves 8.
Let roast stand outside the refrigerator until it reaches room temperature. Sprinkle with salt and pepper. Preheat oven to 500° and bake 5 minutes per pound. Turn oven off and do not open oven door for 2 hours. Roast will be pink.
In 4-cup glass measure, place butter. Microwave on 70% power for 1 to 1 1/2 minutes or until melted. Blend in flour, salt and milk; stir well. Microwave on High for 2 minutes; stir. Microwave on High for 2 to 2 1/2 minutes or until thickened. Stir in cheese until melted.
Cream shortening and sugars. Add eggs; beat well. Dissolve baking soda in hot water, then add to mixture. Stir in remaining ingredients; beat well. Add chocolate chips last. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Blend first 9 ingredients until smooth. Brush on meat while it broils, barbecues or roasts. Garnish with pepper strips and pineapple. Yields 1 cup.
Cube and boil potatoes. Add celery and onion. Mix dressing; mix mayonnaise and water. Add to potatoes and toss to coat.
Stir water and sugar over low heat until dissolved. Add juices and bananas. Freeze in 1 gallon container.
In a blender or processor, blend oil, vinegar and spices. On a plate, arrange cheese in a circle, alternating the two cheeses to make a ring. Pour olives on top and in center of ring. Pour the oil and vinegar mixture on top of all. To serve, place cheese on toasted bread with olives and marinate mixture.
Peel eggs and cut them in half lengthwise. Mash the yolks and add anchovies, mayonnaise, Worcestershire sauce, pepper, parsley and lemon juice.	Mix into paste and refill the whites. Serve slightly chilled. Use as part of antipasto or as canapes.
Combine flour, salt (if desired) and pepper. Coat chicken. In a skillet, heat oil on medium. Brown chicken. Spread marmalade on top of chicken. Sprinkle with nutmeg. Add orange juice and simmer 10 to 15 minutes until chicken juice runs clear.
Microwave marshmallows and 2 tablespoons of milk in medium bowl on High for 45 seconds. Stir well, then cool in refrigerator for 15 minutes, then stir in 1 cup Cool Whip. Pour 2 cups of milk into a large bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Let stand 1 minute or until it thickens. Stir in 1 1/2 cups Cool Whip. Spoon into crust. Arrange cookies over pudding. Spread marshmallow mixture on top. Refrigerate for 4 hours until set. Serve with chocolate topping.
Mix candy, coconut and nuts. Add milk and mix well. Pour mixture into baking dish and cook in oven for approximately 30 minutes at 350°. Remove from oven and add sugar and flavorings. Mix well and drop on wax paper. Let dry; turn over to dry on other side. Very good.
Saute onion. Brown ground beef in skillet and add salt to taste. Drain grease. Add tomato paste to beef and onion and mix well. Cook noodles in boiling salted water and drain. Layer ingredients in 2 1/2-quart casserole dish in the following manner: noodles, Mozzarella and cottage cheese, ground beef mixture. Repeat layers in order to have two layers each of noodles, cheese and beef. Cover and microwave until hot in center (approximately 10 minutes) or bake 30 minutes at 350°.
Dissolve red hots in 1/2 cup boiling water (red hots usually don't dissolve entirely). Use red hot-water plus boiling water to make 2 cups. Dissolve jello. Set until slightly thickened. Break up cranberry sauce with fork. Add celery, diced apples and pecans to jello mixture. Spread half of jello mixture in a 9 1/2 x 13 1/2-inch pan. Set until firm. Spread with sour cream and top with remaining jello. Set until firm. Cut in squares and serve on lettuce leaf. Yields 12 servings.
Place ingredients in a saucepan and slowly bring to a boil, stirring constantly. Cook until thick and bubbly. Add 1 teaspoon vanilla and 1 stick butter. Beat with mixer until smooth.
Mix ingredients together thoroughly. Spoon out on cookie sheets. Bake at 375° for 10 to 15 minutes.
Brown meat and drain. Add taco mix and tomato sauce; let simmer 10 minutes. Cook rice. Cut lettuce and tomatoes up. Heat Ro-Tel dip in microwave. Place rice on plate first; add meat, corn chips, lettuce and tomatoes. Place Ro-Tel dip on top. Enjoy! Yields 4 servings.
Cream sugar, oil, eggs and carrots; add all ingredients. Bake at 350° for 25 minutes.
Preheat over to 375°. Butter 2 8 or 10-inch round baking dishes. Combine the flour and plain sugar in a bowl or a food processor. (All ingredients should be cold.) Add 1 cup chilled butter, cut into small pieces. Process for about 10 seconds or until mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Use a pastry blender or 2 table knives and cut in the butter until the mixture resembles coarse meal.) Add ice water a few drops at a time just until dough holds together, without being wet or sticky. Test the dough by squeezing a small amount together. If it is too crumbly, add a bit more water.
Saute broccoli and garlic for 5 minutes. Cook linguine al dente. Add cooked broccoli to pasta and sprinkle with Romano cheese.
Boil chicken breast adding salt while cooking. Cook until tender. Set aside broth. Boil 6 eggs. Using receipt on the package, cook cornbread. Saute celery, onions in oleo. Crumble cornbread in large bowl. Mix in chopped boiled eggs, and onions. Add chicken broth that was set aside, chicken (cut up). Add pepper and salt to taste. Mix in remaining 6 eggs (beaten). Add can chicken broth if needed. Do not get too soupy or too dry. Pour mixture into greased baking dish and cook at 350 degrees for about 45 min. It can be mixed up the day before, covered and refrigerated overnight.
Mix dry ingredients thoroughly. Cut in shortening until mixture is crumbly. Stor in tightly covered container. Makes nearly 3 cups. Dip chicken in milk and then in coating mix. Arrange in a shallow pan and bake at 350° until chicken is tender.
Make a thin white sauce using the margarine, flour and milk. In a slightly greased 2-quart casserole, alternate layers of potatoes, ham and cheese in that order. Pour white sauce over the mixture. Cover and bake for 30 minutes at 350°. Serves 6.
Combine cream cheese, Cheddar cheese, shredded carrot and chopped nuts. Cover and chill 1 hour. Shape into 1-inch balls and roll in pecans. Cover and chill. To serve, place pretzel into each. Yields 2 dozen.
Grease 9 x 13 in. baking dish with butter. Sprinkle garlic powder. Layer Crappie fillets in dish and salt & pepper. Chop green onions finely and sprinkle over fillets. Spread cheese over fish and onions. In a small bowl, combine sour cream and soup; mix well. Spoon mixture over fish. Sprinkle crushed crackers over the top. Bake at 300 degrees for 1 hour 45 min.
Sprinkle sliced cucumbers with salt. Cover with parchment paper or foil and place weights on top. Let stand at room temperature for 1 hour. Drain liquid from cucumbers; measure and set aside. Measure white vinegar and water so that, combined in equal parts, you will have the same amount from cucumbers. Mix 3 liquids and add sugar (1 1/2 tablespoons sugar for each cup of liquid). Adjust dressing to suit your taste and pour over cucumbers. Garnish with watercress. Serves 6.
Cook peas according to package and drain well. Combine all ingredients. Place in a 2-quart buttered casserole dish. Cover top with crushed Ritz crackers. Bake at 350° for 30 to 45 minutes.
In a medium mixing bowl, mash squash. Add onion, eggs, cheese, salt, and pepper. Mix well. Add flour until dough is pasty. Fry in oil until brown.
Grind the fillets. Fry onions in oil until tender and combine with ground fish. Add rice, water, lemon juice, salt and pepper (to taste). Mix thoroughly. Shape mixture into small balls with wet hands and then roll in bread crumbs. Cook in hot oil until delicately browned.
Preheat oven to 350°. Put eggs in a medium bowl. Dip each chicken breast in eggs until well coated. In another bowl, combine bread crumbs and Parmesan cheese; mix well. Roll each chicken breast in the dry mixture until well coated. Place evenly in an 8-inch baking dish. Melt butter and pour on top of chicken. Bake in oven for 30 minutes.
Mix Jell-O, water and marshmallows until dissolved; let cool. Cool; add other ingredients.
Mix all together. Pour into pie shells. If not sweet enough to your liking, add more brown sugar. Bake at 350° for 1 hour. Makes three 9-inch pies.
Brown roast in margarine. Add all ingredients; simmer for 2 1/2 to 3 hours. Cover; check often to see if liquid has evaporated.
In large bowl of electric mixer, let egg whites warm to room temperature (about 1 hour). Measure flour. Sift about 2 cups flour once on a sheet of waxed paper. Fill cups lightly to overflowing. With spatula, cut off excess to make 1 3/4 level cups. Sift flour with salt; set aside.
In medium saucepan, melt margarine. Stir in flour; cook 1 minute. Add lobster, salt, paprika and sherry. In small bowl, combine beaten egg yolks and cream. Gradually add yolk mixture to lobster mixture; blend well. Cook over very low heat until thickened, stirring frequently. Serve over toast points or patty shells. Makes 4 servings.
Boil sweet potatoes and mash. Put sugar and vanilla flavoring to taste in. Roll in balls. Roll in crushed corn flakes. Put marshmallow in center. Bake at 350° until brown. Can be frozen.
Mix the first 10 ingredients at low speed. Stir in rest of ingredients. Pour into three 9-inch cake pans. Bake at 350° for about 45 minutes, until done. Fill and frost with whipped topping.
Preheat oven to 350°. Make crust of cracker crumbs and 1 stick margarine. Press on bottom of 9 x 13-inch Pyrex pan. Bake until firm. Mix 1 stick melted margarine with icing sugar and Philadelphia cheese. Spread over cracker crust. Next spread drained pineapple over icing layer and cover with sliced bananas to cover. Spread Cool Whip over all. Either add nuts, cherries and drizzle syrup over top or sprinkle some of cracker crumbs (take from mixture). Refrigerate 24 hours before serving.
Dissolve sugar and syrup in heavy frying pan, stirring until tan in color. Add peanuts and continue stirring. Remove from stove and add baking soda. Pour mixture on greased cookie sheet. When cooled, break into bite-size pieces.
Combine sour cream with Bleu cheese, lemon juice and chili sauce. Beat until smooth and creamy. Makes 1 cup. Delicious with fish sticks.
Mix together sugar, eggs, oil and vanilla. Sift together dry ingredients and add to cream mixture, alternating with apples. Stir in pecans. Bake at 325° for 1 hour in tube pan.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes after reaching boil. Remove from heat. Add peanut butter. Let melt, then add oats, nuts and vanilla. Beat until well blended. Spoon onto wax paper.
Mix all ingredients in large bowl. Grease and flour 9 x 13-inch cake pan. Bake in preheated oven at 325° for 30 minutes. Frost with Cream Cheese Frosting.
Boil noodles; drain and set aside. Saute onion, green pepper and garlic in butter. Add hamburger and brown. Add cream corn and tomato sauce. Cook for about 20 minutes. Add Parmesan cheese.
Saute onion and celery in shortening until transparent. Add 1 tablespoon tomato sauce, salt and pepper. Remove from heat to cool.