HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and slice eggplant. Place on greased baking sheet. Bake in a 350° oven for 15 minutes. Saute onion and garlic. Remove from heat. Add cottage and Mozzarella cheeses, bread crumbs, herbs, salt and pepper. In a 9 x 13-inch pan, arrange half the eggplant. Spread with cheese mixture, then add another layer of eggplant. Layer top with sliced tomatoes. Cover with 2 cups marinara sauce. Sprinkle with Parmesan. Cover and bake for 25 minutes. Uncover and bake for 10 more minutes.
Cream together the cream cheese and Crisco. Add the crushed vanilla wafers. Make into small balls after adding the sugar and orange juice. Roll in coconut or pecans. Keep in refrigerator.
Melt the chocolate over hot water; spread evenly on a sheet of waxed paper. Let cool until firm. Press lightly oiled shamrock-shaped cookie cutter sharply into chocolate, or cut around a shamrock pattern. Leave shamrocks on the waxed paper and refrigerate until ready to use.
Remove yolks, blend with salt, vinegar and Miracle Whip. Fill egg cases. May top with bacon bits. The vinegar gives these eggs a different taste than most deviled eggs. I'm always asked what I do different, and it's the vinegar!
Brown hamburger and onion; add sauce and spices and simmer for 10 minutes.
Combine Eagle Brand milk, vinegar, sugar, mayonnaise, salt and pepper. Mix vegetables and milk mixture into drained macaroni. Refrigerate until served. Serves a lot of people.
Cut yams in serving sized pieces. In heavy skillet, melt butter with sugar. Add Kahlua; cook 1 minute. Add yams. Turn until brown on all sides. Cover, reduce heat and cook about 15 minutes. Turn yams once more before serving.
Combine sour cream, lemon juice, vanilla and sweetened condensed milk in bowl. Mix well. Chill in refrigerator. Serve with fresh fruit.
Beat sugar and eggs together. Mix in the other ingredients well. Bake on one crust. This makes 2 pies.
Combine tomatoes and cornstarch. Cook over medium heat until clear and thickened. Stir in onions. Pour vegetables into 1 quart casserole dish. Combine cheese, egg and salt; mix well. Spoon rounded ??? of cheese mixture around edge of the casserole. Bake at 350° for 20 minutes.
Mix all ingredients except noodles and nuts. Put into baking dish and bake for 1 hour and 15 minutes. Sprinkle with noodles and nuts and bake 10 minutes longer. Water may be added during baking if it gets too dry.
Mix pudding powder and softened cream cheese. Add drained fruit. Shape into ball and chill. Roll in nuts. Serve with graham crackers.
Preheat oven to 475°. Spread cream cheese evenly in an ungreased 10-inch casserole dish; set aside. In saucepan over low heat, mix beans, garlic, onion and salt. When mixture is hot, add 1/2 cup cheese and mix until melted. Spread mixture over cream cheese; top with remainder of shredded cheese. Bake first 10 to 15 minutes uncovered. Then cover with tinfoil and bake another 10 to 15 minutes or until sides have bubbled a few minutes. Remove from oven; remove foil. Let cool 2 to 3 minutes. Serve hot with chips.
Mix celery soup, chicken soup and milk together. Melt chicken stock and oleo. Layer chicken and pour soup mixture over. Top with stuffing. Pour oleo-stock mixture over stuffing, moistening all the stuffing. Bake at 375° for 30 minutes in a large casserole dish.
Combine all ingredients, except the chocolate kisses. Mix on low speed until dough forms. Shape into small balls (using teaspoon for each). Roll balls in sugar.
Mix soup, mayonnaise, lemon juice and curry. Add broccoli, chicken and most of the cheese (save some to lightly cover top). Bake, uncovered, at 350° until bubbly.
Mix and bake for 30 minutes in a moderate oven at 350°. When cool, they can be iced.
Boil water and butter. Take off burner. Add flour. Beat in eggs one at a time. Spread onto cookie sheet. Bake in preheated oven at 375° for 25 minutes. Cool completely for 1/2 to 1 hour. Mix pudding, milk and softened cream cheese. Spread over crust and let set 1 hour in refrigerator. Spread on Cool Whip. Drizzle chocolate syrup over top. Return to refrigerator until ready to serve.
Prepare broccoli and rice according to package directions. Drain broccoli. Combine all ingredients; stir lightly, but thoroughly, and pour into a 2 to 3-quart casserole dish. Heat thoroughly in oven or microwave.
Combine all ingredients. Drop by teaspoonfuls. Bake at 350° for 15 minutes.
Chop celery, onions and garlic in food processor until very fine. Saute in butter until tender. Add lemon juice and vinegar and mix well. Add ketchup, Tabasco sauce and Worcestershire sauce. Mix well. Add sugar. Bring to boil and continue to cook on low for a few minutes. Add water to thin if you like.
Heat oven to 425°. In large skillet, heat oil over medium-high heat. When hot, add mushrooms; cook until tender. Add wine. Cook just until liquid is evaporated. Stir in green onion, thyme, salt and pepper. Remove from skillet and cool thoroughly. Heat same skillet over medium-high heat until hot. Place steaks in skillet; cook three minutes, turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and pepper. On flat surface, layer phyllo dough, spraying each sheet with cooking spray. Cut stacked sheets lengthwise in half. Stack halves together, then cut in half crosswise to make two equal stacks. Place two tablespoons mushroom mixture in center of each portion. Place steaks on mushroom mixture. Bring together all four corners of phyllo dough; twist tightly to close. Lightly spray each with cooking spray. Place on greased baking sheet. Immediately bake at 425° for 9 to 10 minutes or until brown. Let stand 5 minutes. Serve immediately. Serves 2.
Pour evaporated milk into a pot. Add butter or margarine and sugar. Bring to a boil, then add vanilla extract. Cook at a low heat for 45 minutes to 1 hour, stirring constantly. As candy begins to harden, gradually pour in pecans. (Candy may be tested by dropping drops of the mixture into a cup of tap water, if candy hardens, it is cooled.) Pour candy on a greased cookie sheet.
Mix together margarine, cream cheese and flour. Form into even balls. Shape mixture in muffin tins. Add fillings. Bake at 350° for 20 minutes.
Combine all ingredients in order listed and bake in 350° oven for 45 minutes.
Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes. Add eggs; cook 1 minute on each side. Remove from skillet; chip and set aside. Heat remaining 3 tablespoons oil in skillet or wok; add ham or pork and stir-fry 1 to 2 minutes or until golden. Add bell peppers and onions; stir-fry 5 minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in reserved egg and sprinkle with green onions. Yield: 4 servings.
Brown the meat and onion. Add water with both mixes and simmer 15 minutes. Stir in rest of the ingredients and simmer 15 more minutes.
Combine flour, salt and pepper. Sprinkle over both sides; pound into steak. Cut into serving pieces. Melt shortening in pan over medium heat. Brown meat well on both sides. Combine vegetables and spread over meat. Cover; reduce heat to low and simmer until meat is very tender, approximately 1 1/2 to 2 hours. Remove meat and thicken remaining sauce. Pour over steak.
Mix thoroughly oil and cocoa; blend in eggs, one at a time. Add vanilla; add sugar. Mix together flour, salt and baking powder. Mix cocoa mixture and flour mixture. Drop by teaspoons into confectioners sugar and roll into balls. Place on lightly greased baking sheet. Bake at 350° for 10 to 12 minutes.
Thoroughly wash the greens, breaking off the tough stems. Place them in a pot with ham hocks and red pepper pods. Cover with boiling water and boil gently for 3 hours. When done, season to taste with salt and pepper. Drain, reserving the cooking liquid.
Dissolve yeast in warm water. Stir in cake mix and flour. Let rise until double in size; punch down. Roll in rectangle; spread with brown sugar, cinnamon and chopped nuts. Roll jelly roll fashion, slice and place on buttered cookie sheet. Let rise again until double in size. Bake at 350° for 15 to 20 minutes.
Boil sugar and water. Pour over Jell-O. Mix in flavoring and juice. Measure the mixture and add 1 1/2 times as much water. Freeze. Thaw before serving, 4 to 5 hours.
Combine sugar, salt, water and butter. Cook to light crack stage (285°). Add 1/2 cup chopped walnuts. Pour into well-greased cookie sheet. Cool. Melt semi-sweet chocolate pieces. Spread 1/2 of chocolate on top with 1/2 cup walnuts. Cool. Turn over. Spread with remaining chocolate. Sprinkle with remaining 1/2 cup nuts. Break into pieces. Makes 2 dozen pieces.
Cut zucchini in 1/3-inch slices. Cook in boiling salt water until tender; drain. In saucepan, cook shredded carrots and chopped onions in 4 tablespoons butter until tender. Remove from heat. Stir in 1 1/2 cups herbed stuffing, chicken soup and sour cream. Gently stir in zucchini. Put in 1 1/2-quart casserole dish. Melt the remaining butter. Add 1 cup stuffing and sprinkle over casserole. Bake at 350° for 30 to 40 minutes.
Mix slaw mix, onions, and almonds. Break noodles into small pieces and sprinkle on top. Mix last 6 ingredients. Mix well and chill. Toss vegetable noodle mixture with dressing just before serving.
Combine the first 4 ingredients. Bring to boil over medium heat until it reaches the soft ball stage. Remove from heat and add margarine and vanilla. Beat well and add pecans. Spoon onto wax paper.
Combine ingredients together; bring to a boil, stirring. Cool. Pour into freezer trays or popsicle containers. Freeze.
Mix together all ingredients, except beef. Add beef mixture, then divide into thirds. Put on the shiny side of foil, then roll into cylinders about 10-inches long and the thickness of your thumb and forefinger together. Refrigerate for 24 hours. Take out and poke holes into foil. Put on broiler pan. Bake at 325° for 1 hour and 30 minutes.
Combine and mix well first 4 ingredients; add milk. Cook over medium heat until thick.
Mix ingredients together until smooth. Roll into 1-inch balls and place on lightly greased cookie sheet. Use bottom of a glass to flatten slightly. Bake at 375° until the top crackles (8 to 10 minutes). Cool and frost with cream cheese frosting.
Brown ground turkey with onion and pepper. Add seasoning. Put in large pan with remaining ingredients. Cook to boil, then simmer for 30 to 60 minutes. Add more seasonings, if necessary.
Combine all ingredients, except tomato sauce. Bake in shallow dish at 350° for 1 hour. Drain grease. Pour tomato sauce across top and bake 15 minutes more.
Unroll crescent rolls and lay in a jelly roll pan. Bake as directed. Cool 10 minutes. Mix cream cheese, dressing mix and mayonnaise together. Spread over baked dough. Sprinkle with finely chopped mixed vegetables. Top with the Cheddar cheese and press down. Chill and cut into 1 x 2-inch bars.
Preheat oven to 350°. Melt butter in a large skillet and brown steaks. Remove steaks from skillet and add onions to drippings. Saute until tender. Reduce heat. Stir in mushrooms, soup, buttermilk and seasonings. In a 3-quart casserole, place a layer of half the potatoes, half the carrots, 3 steaks and half the soup mixture. Repeat layers. Bake covered for 1 hour 15 minutes. Remove cover and continue to bake another 20 minutes or until potatoes are tender.
Prepare jello as directions on package. Refrigerate until it begins to set. Add Cool Whip. Return to refrigerator until completely set.
Beat in mixer for 20 minutes 2 sticks margarine, confectioners sugar, vanilla and eggs. Melt 1 stick margarine and mix with the crumbs. Press into a 9 x 13-inch pan (bottom). Spread filling on crumb mixture. Spread pineapple over. Slice the bananas on top. Spread Cool Whip over all. Decorate with walnuts and cherries. Refrigerate overnight or 4 hours before serving.
Try to buy cabbage with large fluffy leaves. Cracked leaves can be used to line baking pan.
Heat oven to 400°. Beat eggs and sugar with electric mixer on medium speed until well blended. Stir in dressing. Add pumpkin and pecans; mix well. Mix flour, baking soda and cinnamon. Stir flour mixture into pumpkin mixture. Beat 2 minutes with electric mixer on medium speed.
Cream together the shortening and granulated sugar. Add eggs, beating after each. Combine the flour, salt and baking powder and add alternately with the milk to the creamed mixture. Stir in the blueberries and pour the batter into a greased and floured 10-inch tube pan. Mix together the brown sugar, flour, cinnamon and butter and sprinkle over the batter. Bake 1 hour and 20 minutes at 350°.
Cook spinach pouch according to directions. Pound chicken lightly to make cutlets 1/4-inch thick.
Put flour, sugar and salt in processor with steel blade already in processor. Make one turn of processor to mix. Add butter; turn on and off. Add yeast and water; turn on and off. Add 1/3 cup cold water; quickly blend. Let dough rest. Butter bowl and pan; clean up mess. With machine running, add more water slowly until ball forms. Let ball rotate about 1 minute, then place dough in greased bowl. Turn and cover; let rise until double. Knead until elastic. Place in pan; let rise again. Preheat oven to 400°. Put bread in; reduce heat to 325°. Bake for 40 minutes.
Bring first 6 ingredients to a boil, then boil slowly for 30 minutes. Strain and reserve liquid. Add sugar, wine and vodka or brandy. Heat and serve with blanched almonds and raisins.
Cook noodles and drain. Brown meat; add seasonings and tomato sauce. Simmer for 5 minutes. Add all other ingredients, except the noodles and cheese, and mix.
In small mixing bowl, combine the flour, baking powder, cinnamon and nutmeg. In medium mixing bowl, beat butter until fluffy. Beat in honey, egg, vanilla and orange rind. Beat in the dry ingredients alternately with the orange juice. Stir in coconut and carrots. Pour into a greased or parchment-lined 9 x 13-inch baking pan. Bake at 325° for 20 to 30 minutes. Cool and cut into bars. Makes 24 bars.
Trim brisket. Place in 9 x 13-inch pan. Slice onion on top. Sprinkle celery salt on top of brisket. Pour small amount of Worcestershire sauce on top, then pour liquid smoke on top. Cover with foil. Place in refrigerator overnight. Next morning, drain liquid. Place in 250° oven for 5 hours. Last hour, pour bottle of barbecue sauce over brisket and cook. Melts in your mouth.
Cream butter and sugar, then add eggs, salt, vanilla and nuts. Then take soda and flour and mix well together. Mix together with sugar mixture. Form into 3 or 4 narrow loaves. Put in a cold place overnight. Then cut slices and place on cookie sheet and bake in 350° oven for about 12 minutes.
Place everything except sugar in saucepan. Bring to boil. Stir in sugar, cover and simmer 30 minutes until tender. Serves 6.
Combine cream cheese, Marshmallow Fluff (whole jar), eggs and flour beat them until creamy. Pour into pie crust and bake at 400° for 40 minutes or until golden brown on edges.
Crust: Mix cake mix (reserve 1 cup), 1/2 cup butter (melted) and 1 egg. Press into a 9 x 13-inch pan; grease bottom only.
In a 1 1/2-quart microwave-safe casserole dish combine water, 3/4 cup milk, margarine and salt. Cook, covered, on 100% power (High) for 5 to 7 minutes or until heated through. Stir to dehydrate potatoes. Stir in cream cheese. Add milk if necessary until of desired consistency. Cook, covered, on High about 1 minute or until heated through. If desired, top with margarine and chives. Makes 6 servings.
Grease two 8 1/2 x 4 1/2-inch loaf pans. In a large bowl, beat eggs and oil; stir in brown sugar, zucchini, carrots and vanilla. Sift in flour, etc. Add bran and nuts. Bake at 350° for 1 to 1 1/2 hours.
Combine beaten eggs, oil and milk. In a large bowl, sift together flour, sugar, baking powder, soda, cinnamon and salt. Add egg mixture; mix just until thoroughly combined. Stir in carrots, coconut, cherries, raisins and pecans. Turn into 4 well-greased and floured 16 ounce fruit cans.
Mix butter, sugar and flavoring. Blend in flour and salt. Shape dough into roll about 2 inches in diameter. Roll in pecans. Wrap; chill for about 4 hours. Cut roll into 1/8-inch slices; bake at 400° for about 8 to 10 minutes or until slightly brown.
Reserve juice from blueberries and pineapple. Use the juice for 1/3 cup of the liquid. Add drained berries and pineapple to jello. Chill until firm. Spread with topping.
Mash squash. Add onion soup, sour cream, salt, pepper and cream of chicken soup. Butter casserole, sprinkle layer of crumbs on bottom of casserole. Add squash mixture and generous dots of butter on top. Bake at 350° for 30 minutes.
Layer ingredients in casserole. Finish with cheese on top. Simmer in oven until hot and cheese is a little brownish on top.
Saute onion in margarine in skillet. Combine all ingredients in bowl; mix gently. Spoon into greased casserole. Bake at 350° for 30 minutes.
Boil pasta, cauliflower, broccoli and celery for 10 to 12 minutes. Drain and rinse with cold water. Add remaining ingredients and combine thoroughly but gently. Chill.
Cook hen and keep broth. After hen cools, cut into small pieces. Place these pieces on bottom of well-buttered 9 x 12-inch Pyrex.
Mix spices, vinegar and sugar in saucepan. Boil for 5 minutes. Wash cukes and cut into sticks. Cover with boiling water. Let stand for 4 to 5 hours. Drain and pack cukes solidly in pint jars. Pour hot liquid over cukes. Leave 1/2-inch headspace. Seal jars and then process for 5 minutes.
Place chocolate and butter in a double-boiler and melt. Meanwhile, beat eggs until frothy and light, about 3 minutes. Add confectioners sugar to egg mixture and beat well. Combine chocolate mixture to egg mixture and walnuts. Mix well. Place on well-greased cookie sheet. Chill 1/2 hour and cut into small squares.
Beat eggs, salt, oil and milk. Blend in flour until smooth. Take stock from beef roast to cover bottom of pan; have it boiling. Pour in batter. Bake at 425° for 20 to 25 minutes. Serve with gravy.
Beat eggs; mix in milk, then add butter, salt, cheese and bread crumbs. Pour into a pie dish. Bake at 350° for 25 minutes. Flavor can be varied with different types of cheeses and the addition of herbs.
Beat butter and sugar together; add eggs. Beat well. Add vanilla, salt, soda and flour. Chill dough. Roll out very thin. Cut with cookie cutters. Brush top with milk. Sprinkle with colored sugar or cinnamon sugar or sprinkles. Bake at 350° for 8 to 10 minutes.
Melt butter in skillet; add next 7 ingredients. Saute for 5 minutes. Add cream and bell pepper; bring to boil.
Fry the pepperoni in large skillet until edges curl. Add onion and green pepper; cook until tender. Toss together cooked spaghetti, cheeses, tomato and oregano. Add pepperoni, onions and pepper strips. Heat thoroughly. Sprinkle with additional Parmesan cheese, if desired. Yields 4 to 6 servings.
Combine mayonnaise and whipped topping. Add chicken, celery, grapes, almond and olives. Toss mixture well. Serve salad on lettuce leaves. Makes 6 servings.
Heat butter in large saucepan. Cook sweet pepper, onion, garlic and curry powder in hot butter for 1 minute. Stir in lentils, broth, water and black pepper. Simmer, covered, about 30 minutes or until lentils are tender and most of the liquid is absorbed. Transfer to large serving bowl; add spinach and toss mixture until spinach is wilted. If desired serve with mint and yogurt. Makes 6 servings.
Cream shortening, eggs and vanilla. Stir in peanut butter. Sift dry ingredients, stir into creamed mixture. Shape 1 teaspoon of dough into a ball. Place on ungreased cookie sheet. Press dough with floured fork to make a crisscross. Bake at 350° for 10 minutes. Makes about 5 dozen cookies.
Mix juices and vinegar together. Drink 2 ounces before breakfast. Good for what ails you.
Stick of butter must be soft so you can melt it. Beat eggs slightly. Salt and pepper. Combine all ingredients together. Bake at 350° for 35 minutes up to 1 hour.
Remove skin, if desired. Garlic salt and paprika your chicken on both sides. Place chicken in baking pan. In bowl, combine soup and cream; pour over chicken. Sprinkle with parsley and almonds. Bake uncovered in 350° oven for 1 hour.
Sift flour and salt together. Set aside. Cream butter, vanilla and sugar until light and fluffy. Stir in the eggs and milk; beat well. Butter a 9-inch spring-form pan and lightly press crust on the bottom. Set aside until ready to fill.
Let bread rise. Roll both loaves into a rectangle about 1/2-inch thick. Brown ground meat, sausage and onions. Drain. Add other ingredients and mix well. Spread meat evenly on the dough. Roll dough starting on long side, like a jelly roll. Put roll on cookie sheet. Curve dough into a horseshoe shape. Brush with cooking oil. Cover with foil. Bake at 350° for about 45 minutes. Remove foil at the end of cooking time so it will brown.
Heat oil. Add onion, green pepper and spices. Saute 4 minutes. Stir in tomatoes. Add beans and corn. Bring to a boil. Reduce heat and simmer 15 minutes. Add macaroni. Sprinkle with cheese and serve.
Cream eggs, butter, vanilla, bananas and pecans. Mix all together well. Pour in well-greased tube pan. Bake 1 1/2 hours at 350°.
Brown and drain hamburger; mix with spaghetti sauce, cottage cheese and water. In a large greased casserole, alternate noodles, meat sauce and grated cheese (end with cheese on top). Cover tightly with foil. Bake at 375° for 1 hour. Let stand 15 minutes; cut and serve.
Heat milk in a saucepan until hot, not boiling. Gradually add cornmeal. Stir constantly. Stir in salt and 2 tablespoons butter. When butter is melted, remove from heat and stir in green pepper, corn and cheese. Gradually stir hot mixture into slightly beaten egg yolks. Beat egg whites until stiff but not dry and fold in. Turn into a buttered baking dish (about 1 1/2 quarts). Bake in 350° oven for 45 minutes or until golden brown. Serve immediately. Pass warm melted butter to pour over each serving.
Scald milk and allow to cool to lukewarm. Sprinkle in yeast. Cream butter and sugar mixed with mace or nutmeg until fluffy. Add egg yolks and whole egg, salt and vanilla. Stir in flour and milk, gradually beating until well blended. Cover. Let rise in warm place until double in bulk, about 1 1/2 hours. Punch down. Knead, adding more flour, if too soft to handle. Cover. Let rise again until double.
Mix all ingredients together. Put on 12 to 14 sandwich buns. Wrap each in foil. Bake at 350° for 15 minutes until hot and cheese melts. May be frozen and baked at 350° for 40 minutes.
Mix first 3 ingredients lightly to make pastry, spread on ungreased cookie sheet in 2 pieces 3 x 12-inch. Bring to boil 1/2 cup butter, 1 cup water and almond flavoring; remove from stove. Add flour and eggs, one at a time, beating well. Spread on pastry; bake 1 hour at 350°. When cool, top with frosting, maraschino cherries and slivered almonds.
Boil squash in salted water until tender. Cut bread slices into small pieces. Drain squash. Add butter and egg; mix well. Add bread crumbs or pieces; mix well. Fold cheese into mixture. Bake at 350° for 25 minutes. Spread cracker crumbs on top of squash and bake for 5 or 10 more minutes.
Mix cheese spread, mayonnaise, butter, seasoned salt and garlic powder. Fold crab meat in by hand. Spread mixture on English muffin halves. Bake in oven at 375° for 15 to 18 minutes. Remove and cut into 8 equal pieces while still hot.
Mix all ingredients in bowl except for tortillas and cheese. Dip tortilla pieces into mixture and layer in oil-sprayed baking dish. Add layer of sauce on top of tortillas, then layer with cheese. Repeat process ending with cheese. Bake at 350° for 20 to 30 minutes.
Cut chicken into serving pieces if it is a whole chicken. Wash and pat dry. Season with salt and pepper. In a skillet heat butter, garlic and 2/3 of olive oil. Brown chicken on both sides (about 10 minutes). Lower the heat add the herbs and continue cooking on low for about 20 minutes. In a seperate skillet heat 2 Tbsp. oil and saute onion until clear and add mushrooms and 2 Tbsp. water. Simmer 8-10 minutes and add to chicken. Cover and simmer chicken for about 15 minutes. Pour in sherry and turn up heat, boil for 1 minute. Serve hot.
Cream together cream cheese and marshmallow until smooth. Fold in yogurt; chill. Good with cantaloupe, bananas, strawberries, apples and grapes.