HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in baking dish. Combine corn flakes, Parmesan, salt and pepper. Stir and set aside. Peel eggplant. Cut into slices. Dip each piece into egg and then coat with crumb mixture. Arrange in buttered casserole dish. Bake at 400° for 20 minutes. Turn slices over and bake 15 more minutes. Combine remaining ingredients except Mozzarella cheese in a saucepan. Bring to a boil. Pour over eggplant. Top with Mozzarella cheese. Bake until cheese melts.
Mix ingredients. Roll into 1 1/2-inch balls. Place on cookie sheet and flatten. Bake at 350° for 15 minutes, or until golden brown. Do not eat!
Beat eggs in medium bowl. Add 1/2 cup corn flake crumbs, salmon, salt, pepper, onion and milk. Mix well; shape in 12 patties, about 2 inches. Coat with rest of crumbs. Fry in small amount of oil in large skillet for about 2 minutes on each side, until browned.
Preheat the oven to 400°. Combine the flour, baking powder and salt. In a separate bowl, cream the butter or margarine with the sugar until light and fluffy. Add the eggs and beat well. Blend this mixture with the dry ingredients alternately with the milk. Fold the fruit and nuts (etc.) in quickly. Because these muffins will rise up and over the edge of your muffin tin, you'll want to grease the top of the pan as well as the cups. Fill the cups nearly 3/4 full and sprinkle with the spiced sugar. Bake for 25 to 30 minutes or until golden brown.
Place vanilla wafers in paper baking cups (cupcake size). Mix other ingredients. Pour mixture over wafers. Fill 3/4 full. Bake 15 to 20 minutes at 350°. Cool and top with pie filling.
Cream butter and sugar together. Add flour, vanilla and nuts. Shape in balls or finger-size shapes and bake at 350° for 10 minutes. Roll in powdered sugar. Makes 50 to 60 cookies.
Brown bacon, onion and bell pepper. Slice potatoes (I leave the skins on) in 1/4-inch slices into a buttered casserole dish. Cover with bacon mixture. Cover and bake for 1 hour at 350°. Remove cover. Add grated cheese and return to oven until melted. Top with dollops of sour cream and serve.
Beat cream cheese and ranch dip. Fold in chicken and celery. Add buffalo sauce to taste.
Combine vinegar, sugar, salt and celery seed in a 5-quart kettle. Bring to a boil. Add pears, onion and peppers. Bring to a boil. Simmer, uncovered, 40 minutes. Ladle into jars and seal.
Combine all the ingredients; mix well. Let harden in refrigerator. Form into 2 balls. Roll in nuts. Serve with crackers.
Combine chicken broth and water in a saucepan. Bring to a boil. Add mixed vegetables. Cook 15 minutes until tender. Saute onion and pepper in Dutch oven until tender. Blend in flour, paprika and mustard. Gradually add milk, vegetables and broth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Add cheese and pepper. Stir until cheese melts. Yield: 7 cups.
In large mixing bowl, beat egg with electric mixer until light. Stir together flour, baking powder and salt. Add to eggs and mix well. Fold in Monterey Jack cheese, cottage cheese and chilies. Turn into greased 9 x 9 x 2-inch baking dish. Bake in 350° oven for 40 minutes. Remove from oven, let stand 10 minutes. Cut in small squares. Serve hot. (3 to 4 dozen appetizers)
Mix all ingredients together. Pour into 2 unbaked 9-inch pie shells. Bake at 350° for 40 minutes. Makes 2 (9-inch) pies or 18 tarts.
Soften gelatine in cold water. Sprinkle lemon juice over shrimp and crabmeat. Melt cream cheese and soup in double boiler. Add gelatine and mayonnaise.
Melt Hershey bar in double boiler. Remove from heat. Pour Cool Whip into chocolate. Pour mixture into pie crust. Chill until firm. Top with shaved chocolate, if desired.
Mix all together. Bake in an 8 x 8-inch pan for 35 minutes at 350°. Cool cake completely before icing.
Cream the shortening and sugar. Add eggs. Combine flour, baking powder, soda and salt. Add to creamed mixture along with milk. Add oatmeal. Stir until completely blended. Stir in chips and nuts, if desired. Bake at 350° for 10 to 12 minutes.
Bake pie shells; follow directions on package. Wash and cap strawberries; set aside. Boil 2 cups water, 2 cups sugar and 4 tablespoons cornstarch until thick. Add jello; set aside for later. Mix cream cheese, milk, and sugar until creamy. Then fold in Cool Whip. Pour cream cheese mixture into baked pie shells. Then add strawberries. Top with jello mixture; chill.
Mix and heat the first four ingredients. Crush Doritos and cut Monterey Jack cheese into bowls. Pour hot soup over Doritos and cheese.
Place butter in round glass 8 or 9-inch microwave safe dish. Microwave on High power for 35 seconds. Sprinkle brown sugar over butter. Arrange pineapple slices on top and place cherries in center of pineapple ring; set aside. Prepare cake mix according to package directions using pineapple juice as part of the liquid required. Spread cake batter over pineapple slices, brown sugar and cherries which have been arranged in glass dish. Microwave on 50% power 5 minutes. Turn. Microwave 2 to 3 minutes on High. Let stand 5 minutes. Turn onto plate. Yields 5 to 6 servings.
Boil first 4 ingredients and pour over beets that have been put in jars. Process 30 minutes in water bath. Yields 7 pints.
In small bowl with mixer at low speed, beat butter, 1 1/4 cups flour, 1/4 cup sugar and 1 egg yolk until well mixed. Cover; refrigerate 1 hour.
Make pudding as directed and then fold in Cool Whip. Frost the graham crackers. Place a layer of frosted graham crackers on bottom of 9 x 13-inch pan. Then add half of the pudding. Add another layer of frosted graham crackers. Put another layer of balance of pudding on the graham crackers. Top this dish with a final layer of frosted graham crackers. Chill for 24 hours.
Heat and melt the caramels into the 1/3 can evaporated milk. Mix the chocolate cake mix, melted oleo or butter and remaining 1/3 cup evaporated milk together. Spread 1/2 mixture in 13 x 9 x 2-inch pan. Bake 10 minutes. Sprinkle chocolate chips and nuts over hot baked crust. Drizzle caramel mixture on top. Spread rest of cake mixture on that. Bake at 350° for 20 minutes more. Sprinkle powdered sugar on top.
Beat eggs and sugar together. Add pumpkin, oil and other ingredients; mix well. Pour into 5 well-greased 1 pound coffee cans, each 1/2 full. Bake at 350° for 60 minutes.
Saute onion and garlic in margarine until tender. Add broth, carrots, potatoes and seasonings; simmer until vegetables are cooked, about 1 hour. Put soup through blender until smooth. Reheat before serving and add cream. Nice with a pat of sour cream or yogurt (plain). You would never guess it's carrot soup!
Mix flour and sugar together, then add other ingredients. Pour into unbaked shells. Bake at 350° until golden brown. Makes 2 pies.
In a large enamel or stainless saucepan, combine sugar, peaches and pineapple including juice. Bring to a boil; stir and cook to dissolve sugar. Boil for 20 minutes. Stir in gelatin. While mixture is still hot, pour into hot sterile jars. Seal with hot lids and rings. Makes 6 to 8 small jars. Good on toast or biscuits. Great warmed in microwave and served over vanilla ice cream.
In a large skillet, combine all liquid ingredients, including catsup. Add peach preserves and stir well; add soup mix and garlic and stir again. Let simmer 10 minutes. Add chicken and chestnuts. Serve over rice.
Cook broccoli according to package directions. Drain and set aside. Melt 4 tablespoons butter; add flour and mix. Add bouillon cubes and milk. Cook until sauce thickens. Grease a 2-quart baking dish and place broccoli in it. Pour over the sauce.
Mix sugar, flour and a pinch of salt. Melt margarine; mix with first ingredients. Add beaten eggs, vanilla and buttermilk. Mix well. Pour in deep 9-inch crust. Bake at 350° for 30 to 35 minutes.
Combine all ingredients (except soup) in order listed. Mix well. Form into large patties and roll in flour. Brown both sides in hot oil. Pour soup and 1 can of water mix over meat and simmer, covered, for 45 minutes.
Combine sugar, vinegar, salt and spices. Do not heat! Mix cucumbers and onions and pack in glass containers. Pour vinegar mixture over cucumbers and onions. Cover tightly. Refrigerate for 5 days before tasting. Pickles keep in refrigerator for one year or more.
Mix all ingredients together well, heat and serve as a dip for chips, over chips with a salad, in a burrito with refried beans, over baked potatoes, or your own ideas as appetizer or main meal!
Brown and drain 1 pound of sausage. Cube 3 slices of bread and put in bottom of greased or sprayed 10 x 14-inch baking dish. Place sausage on top of bread cubes. Place 1 1/2 cups of grated mild Longhorn cheese on top of sausage.
Drain and chop artichokes. Stir all ingredients together. Bake at 350° for 30 minutes. Serve with crackers.
Combine and bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
With pastry blender cut lard into dry ingredients. Beat egg, water and vinegar together. Stir into flour; chill. This may be frozen in a lump or rolled into crusts and freeze.
In a large heavy saucepan, cook the onion, the carrot and the rice in the oil over moderately low heat, stirring, for 1 minute. Stir in the dates, the rind, the broth, 1/2 cup water and salt and pepper to taste; bring the liquid to a boil and simmer the mixture, covered, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender. Fluff the pilaf with a fork; transfer it to a serving dish and sprinkle it with the almonds and the scallion greens. Season with lemon juice. Serves 4 to 6.
Preheat oven to 325°. Grease and flour 10 inch or 12-cup Bundt pan. Sprinkle pecans over bottom of pan. In a bowl, combine cake mix and remaining cake ingredients together until well blended. Pour batter over pecans in cake pan. Bake at 325° for 1 hour. Remove from oven and cool. Invert on a serving plate. Prick top of cake with a fork or cake tester. Drizzle and smooth some of the glaze evenly over top and sides of cake. Allow cake to absorb the glaze, then repeat until all glaze has been used.
Remove center of bread. Butter both sides of bread. Place bread in hot frying pan over medium heat. Drop egg into hole in bread. Fry until egg is set, then turn over and cook other side. Makes 1 serving.
Mix hamburger, stuffing, milk, and curry powder. Roll into small balls. Fry/brown In skillet with 2 tablespoons oil. Place browned meatballs into crockpot. Add soup with 1 cup water. Cook 3 to 4 hours. Makes about 40 meatballs.
Sift flour, baking powder, soda and lemon rind together. Beat together eggs, margarine and sugar. Stir in yogurt and dry ingredients. Fold in blueberries. Spoon into greased muffin tins and bake at 375° for 25 minutes.
Trim excess fat from ham slices. Soak in warm water for 15 minutes; drain. Heat ham fat in skillet over medium heat until melted. Brown ham on both sides over medium heat; remove to warm platter. Pour drippings from skillet. Pour hot coffee into skillet. Stir and scrape ham particles from skillet; pour over baking powder biscuits. Serve with ham. Makes 4 to 6 servings.
In a heavy 12-inch skillet cook bacon until crisp. Remove and drain on paper towel. Reserve 2 tablespoons of drippings in skillet. Add onion and cook until tender. Add the drained vegetables; season with salt and pepper to taste. Simmer uncovered about 20 minutes or until liquid has almost evaporated. Crumble bacon and sprinkle on top. Makes 6 to 8 servings. May use frozen okra or fresh okra.
Melt butter. Stir in sugar. Add crumbs. Reserve 1/3 cup for garnish. Pat crumbs firmly on bottom of 13 x 9-inch pan. Bake at 300° for 12 minutes; cool.
Saute onions and celery in margarine until celery is wilted. Remove and set aside. Add livers and turn heat high. Cook, turning once or twice, until done, approximately 3 to 5 minutes. Top with onions and celery. Season with salt and pepper.
Bring sugar and syrup to boil. Remove from heat and stir in peanut butter and corn flakes. Shape into balls with buttered hands.
Peel and slice apples in buttered baking dish. Sprinkle with 2 tablespoons sugar mixed with cinnamon. Mix flour, baking powder and salt. Combine 3/4 cup sugar, milk, melted butter or margarine. Combine dry ingredients with milk mixture and pour over apples. Bake in moderate oven (350°) for 45 minutes or until golden brown. Serve with whipped cream or custard sauce.
Mix both sausage and ground meat together. Mix remaining ingredients together and place in greased pan. Cover with catsup and bake in oven at 375° for 45 minutes.
Mix and bake at 375° for 30 minutes. Serves 4 to 6 people. (Save a few chips to sprinkle over top of casserole.)
Boil together butter, cocoa and milk. Add sugar and vanilla. Mix until good consistency.
Grease pans. Beat with electric mixer. Add next 3 cups flour. Mix and place on board. Let rest 6 minutes. Punch down 10 minutes. Divide in 2 loaves. Put in pans. Let rise 1 hour. Bake at 400° for 25 minutes.
Mix soup and milk together. Add everything else together, except crackers and 1/2 cup cheese. Put into rectangular glass dish. Sprinkle cheese and crackers on top. Bake at 350° for 20 to 25 minutes or microwave, covered with plastic wrap, one corner vented, for 6 to 10 minutes.
Mix stuffing as directed. Mix soup with milk or sour cream. Add cut up chicken to soup mix and place in 13 x 9 pan. Top with stuffing mix. Bake at 375° for 1 hour.
Mix sugar, flour and salt. Then add milk. Beat well.	Add egg yolks (save whites), vanilla and butter. Mix well. Put 1/4 cup of sugar in skillet on stove eye and brown. Warm the milk mixture and add to the brown sugar mixture. Cook on top of stove until thickened. Cool, then pour into already baked pie crust. Beat the 3 egg whites until stiff.	Gradually add 6 tablespoons of sugar and beat well. Spoon over pie and brown in oven.
Puree peanuts. Add finely crumbled bacon. Makes 1 cup.
Combine crust ingredients. Press into the bottom of 9-inch spring-form pan; chill.
Scrub and steam open clams. Chop clams. Partially fry bacon and cut up. Slice onion and potatoes and partially cook (about 10 minutes). Melt butter. Add flour, milk and clam juice, stir until thick. Combine all ingredients in baking dish. Make pie crust, roll out thick and place over dish. Bake in hot oven (425°) until bubbly and crust is slightly browned, about 1/2 hour. Yields about 6 servings.
Cook mushrooms in butter until lightly browned. Stir in cottage cheese, sour cream, salad dressing, salt, garlic salt and soy sauce. Heat over low heat until hot. Add shrimp and heat. Serve with bread sticks, rye wafers and Melba toast rounds.
Put all ingredients into large pot. Heat until boiling, stirring occasionally. Simmer until vegetables are soft.
Combine all ingredients. Mix well. Pour into ungreased 13 x 9-inch pan. Bake at 325° for 40 to 45 minutes.
Soften the gelatin in the water; dissolve over hot water, stirring constantly. Over low heat, beat together the tomato soup and cream cheese until smooth and hot; turn off heat. Stir in the gelatin; cool thoroughly. Stir in the remaining ingredients. Turn into a 4 to 5 cup mold; chill until firm. Unmold and serve with party-style (small slices) rye bread.
Scald milk. Add shortening, sugar and salt. Cool to lukewarm. Add yeast. Let stand 5 minutes for yeast to rise. Add beaten eggs, orange juice and rind. Beat thoroughly. Add flour slowly and work in well. Let stand 5 minutes.
Dice onion into 1/2-inch pieces. Cut carrot into 1/2-inch slices. Cut celery in 1/2-inch pieces. Canned beef broth can be substituted. One teaspoon dry thyme can also be substituted. Preheat oven to 175°. In a heavy Dutch oven or thick roasting pan, heat oil over medium-high heat until it shimmers. Add roast to pan and brown well on all sides. When brown all over, remove and immediately add onion, carrot and celery to pan. Reduce heat slightly and continue to cook until they become caramelized in appearance. Add meat back to pan. Add tomato paste, stock, bay leaf, thyme, peppercorns and garlic. Heat liquid until it begins to steam, no hotter.
Combine 1 1/2 cups sugar in well beaten egg yolks. Add flour, salt and 1/2 cup water in mixing bowl. Convert to cooking pan and remaining water. Cook on low heat or in double boiler. Cook until it thickens. Add lemon juice and grated lemon rind. Cool slightly and pour mixture into pie shell.
Use dried apricots. Heat them in a little water and simmer until tender. Mash and measure 4 cups pulp. Cut apricots, sugar and lemon juice in a saucepan. Add a tiny pinch of salt; stir until sugar is dissolved over low heat. Increase heat and bring to a boil, stirring constantly until mixture thickens. Pour into hot jelly glasses; cool and seal. Fills 6 (6 ounce) glasses.
Blend ingredients together in bowl. Can be done by hand. Pour into 2 well-greased loaf pans. Bake at 325° for 1 hour.
Put sliced potatoes equally on four squares of heavy-duty foil. Top with soup and Cheddar. Bake 1 hour at 350°. Or place on grill, turning once.
Drain juice from fruit and add water to juice to make 2 cups. Heat. Pour one-half of this over Jello. Dissolve cream cheese and marshmallows in the other one-half of juice/water mixture and add to the Jello. Place in refrigerator and congeal partially. Add whipped cream and fold in fruit. Chill until firm.
Combine flour, sugar, baking powder and baking soda; set aside. Beat egg lightly and add milk; stir into dry ingredients. Stir in yogurt. Yields about 10 pancakes.
Tomatoes should be peeled and diced if using fresh ones. Add all ingredients, except squash, to butter and cook 5 minutes. Cube the large squash and put in a baking dish. Pour tomato mixture over squash. Cover with grated cheese and bread crumbs. Sprinkle with water and dot with butter. Bake at 350° for 45 to 60 minutes.
In a large skillet over medium heat, melt butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces until all sides are brown. Place all pieces of chicken in a large baking dish and set aside. Preheat oven to 350°. Add onions, carrots and garlic to skillet drippings. Saute over medium heat until onions and carrots are lightly browned. Add brandy to skillet. Carefully ignite brandy and shake skillet until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves. Turn up heat to high and bring carrot mixture to boiling, stirring frequently. Remove from heat. Put carrot mixture into baking dish. Cover baking dish with lid or foil and place on center rack of oven. Bake for 30 minutes. Uncover dish and place sugar snap peas evenly over chicken and carrot mixture. Cover baking dish and bake 30 minutes or until juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf. Serve on a decorative platter. Serves 4. Suggestions: Serve with boiled potatoes, French bread and wine.
Put flour, salt and lard in large bowl (electric mixer). Blend well on low speed. Combine egg, water and vinegar. Stir into flour mixture. Gather up dough with hands. Wrap in waxed paper or Saran Wrap. Chill for easier handling.
Melt butter in large skillet over medium heat. Add onions and saute for 5 minutes. Add chiles; saute 1 minute. Stir in cream cheese (low fat can be used) and chopped chicken. Stir constantly until cream cheese melts. Spoon 2-3 tablespoons of mixture down center of each tortilla. Roll up tortillas and place seam side down in lightly greased 13x9-inch baking dish. Sprinkle with Monterey Jack cheese and drizzle half and half over all. Bake at 350° for 45 minutes. Serves 5-6.
In a large skillet fry bacon and onion until bacon is crisp; drain off fat. Stir in remaining ingredients. Turn into a 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Sift dry ingredients. Make a well. Add oil, pumpkin and water. Blend well with beater. Add eggs, one at a time, beating well each time. Fold in nuts. Pour batter into 2 or 3 greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Separate rolls into 8 squares. Place mixture in center of rolls. Pull corners together to seal mixture inside and make a ball. Dip in margarine. Place, sealed side down, on cookie sheet. Bake at 375° for 15 to 20 minutes.
Boil chicken breast until done, reserving the liquid. Shred chicken after it has cooled. Crumble and mix cornbread and biscuits together. To the cornbread mixture add the following and mix well: 1 can of soup, celery, onion, boiled eggs, sage or poultry seasoning, salt and pepper to taste and enough of the reserved liquid to make a very moist consistency but not runny. Add 1/2 of the second can of soup to the crock-pot. On top of that, add 1/2 of the cornbread mixture. Add 1/2 of the shredded chicken to the top of the cornbread mixture. Then add the remaining half of the cornbread mixture. Add remaining chicken. Cover chicken with remaining half of the soup. Set crock-pot on low and cook for 3 to 3 1/2 hours. Serve hot. Makes about 8 to 10 servings.
Beat the cake mix, 1 egg and butter together. Stir in pecans. Press on bottom of a 13 x 9-inch pan.
Beat egg whites until foamy. Be sure whites are at room temperature. Gradually add sugar. Continue beating until stiff. Add salt and vanilla; mix well. Add nuts and chocolate chips (I use mini chips). Preheat oven to 350°. Drop mixture by teaspoon onto a foil-covered sheet. Place into oven and immediately turn oven off. Leave cookies in closed oven overnight. Store in an airtight container. Makes about 3 dozen.
Prepare beef and add refried beans and seasoning. Mix well. Put this in shells and roll up. Place in greased casserole dish. Put rice over top. Mix enchilada sauce with can of water and pour over rice. Top with cheese and onion. Put in 350° oven for 15 minutes.
Put first 8 ingredients in blender and blend until it's liquid. Combine broken bread, spinach and blender ingredients in a large bowl; mix. Bake in 2-quart casserole 1 hour at 300°. Serves 8 to 10 people.
Cream butter and 1 cup sugar thoroughly. Add beaten egg yolks, then flour sifted with baking powder. Beat egg whites, gradually beat into them 3/4 cup sugar and beat until stiff. Combine two mixtures. Bake in tube pan at 325° for about 50 minutes. Cool in pan.
Peel and grate potatoes and onion into milk. Mix with remaining ingredients, except fat. Drop by tablespoons into hot fat in skillet. Brown on both sides and serve at once. Makes 6 servings.
Beat cream cheese and milk; blend in confectioners sugar, cocoa and vanilla. Stir in nuts.	Chill about 1 hour. Shape into 1/2 inch balls, place on wax paper lined tray. Chill uncovered 3 or 4 hours or overnight. Stir in peanut butter chips and	oil in top of double boiler over hot, not boiling water until melted. Dip each ball. Chill. Store in cool place. Makes 3 1/2 dozen.
Peel large pickles and pack in jars. Heat remaining ingredients and pour over pickles in jars. Seal and cold pack 10 minutes.
Combine marshmallows and milk in a non-stick saucepan. Cook until smooth. Puree strawberries in food processor. Fold in whipped topping. Stir all together. Pour in pie crust. Refrigerate.
Preheat oven to 350°. Butter shallow 2.5-quart casserole and set aside. Melt butter in large heavy skillet over moderately high heat. Add beef, mushrooms, onions, garlic, marjoram and thyme. Cook, stirring and breaking up chunks of meat about 10 minutes. Reduce heat to low; add tomato sauce. Cook and stir 1 to 2 minutes. Add all remaining ingredients except noodles and cheese. Cook, stirring until cream cheese melts. Fold in noodles. Turn into casserole dish, spreading evenly and top with cheese. Bake, uncovered, until bubbly and tipped brown, about 20 minutes.
Beat sugar and oil. Add eggs, one at a time. Add baby food, one jar at a time. Add flour, half of it with remaining ingredients, then beat in the remainder. Bake at 350° for 1 hour in a greased, floured tube or Bundt pan. Cool right side up a little while before turning over. Sprinkle with sifted confectioners sugar. (Stays moist for several days.)
Mix all together and roll in small balls. Bake at 400° until lightly brown. These may be frozen. Cook as many as desired. Makes 70 small balls.
Preheat oven to 375°. Defrost peas and carrots and then drain. Add next 3 ingredients and pour into a buttered 3-quart baking dish. Mix flour and milk together and pour over top of dish. Dot with butter. Bake in preheated oven for 1 hour. Serves 6 to 8.