HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel eggplant. Cut into small pieces and boil until tender. Then mash. Add eggs, onion, flour, salt and pepper. Make into patties and fry.
Place in a roasting pan. Cover with foil; seal as tight as possible. Place in a 225° oven. Bake 7 to 8 hours. When cool enough, slice as is or remove as much fat as possible and then slice.
Place liners in muffin tins. Place vanilla wafers in each tin. Cream butter and sugar; blend in melted chocolate. Add eggs one at a time and beat well. Add flavoring. Fill each tin 3/4 full. Add a dollop of Cool Whip, a sprinkling of chopped pecans and half a maraschino cherry. Freeze in muffin tins. When firm and solid frozen, remove and store in Ziploc bags. Serve frozen, unthawed. Makes about 2 dozen.
Saute onions in oil until transparent. Add beans, pimiento, mushroom soup and milk. Fry together, stirring lightly until thoroughly heated.
Remove husks and silk from corn. Combine chopped green chiles and remaining ingredients in a small bowl, stir well. Brush green chile mixture evenly over corn. Wrap each ear in heavy-duty aluminum foil to seal. Bake at 400° for 30 minutes. Turn after 15 minutes. Yields 4 servings.
Cook first 5 ingredients over medium heat. Add pepper to taste and tomato sauce. Place chicken in 2-quart casserole dish, sprayed with Pam. Pour mixture over top. Bake at 350° for 35 minutes. Add cheese. Put in oven to melt. Serve over noodles.
Melt caramels in 1/3 cup evaporated milk in saucepan on stove. Set aside. Combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Mix by hand. Press half the mixture into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate chips. Spread caramel mixture over the chips. Crumble the remaining cake mixture on top. Bake at 350° for 15 to 18 minutes. Cool.
Brown ground chuck; add onion, garlic, pimento, green pepper, mushrooms, tomato sauce, water, chili powder and red pepper or hot pepper sauce. Simmer for 20 minutes. Add salt and pepper to taste. Make a paste of the flour and water. Stir into meat mixture. Add ripe olives. Cook over low heat until it comes to a boil. Season to taste. Layer mixture, grated cheese and crushed chips into a 2 1/2-quart baking dish. Top with chips. Bake at 350° for approximately 30 minutes until hot clear through.
Cook first 5 ingredients until tender. When vegetables are tender, add bacon fryings and salt and pepper. Mix together milk, sugar and cornstarch. Add to cabbage, stirring constantly. Reduce heat, let stand, and ready to serve! Serves 4 to 6 people.
Mix mayo, vinegar and sugar. Clean broccoli and drain; add Mozzarella cheese and onion. Add mayo mixture and combine well. Chill. Add bacon just before serving.
Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. Heat oven to 350°. Butter a 2-quart casserole. Drain cooked macaroni. Put in a bowl. Stir in 1 tablespoon butter and egg. Add 2 1/2 cups of grated cheese. In bowl combine mustard, salt, Worcestershire sauce and milk. Pour milk mixture over top of macaroni mixture. Sprinkle 1/2 cup cheese and paprika on top. Bake at 350° for 35 or 40 minutes.
Preheat oven to 425°. Separate dough into 10 biscuits, then separate each biscuit into 2 layers. Arrange on an ungreased 12-inch pizza pan. Press biscuits to form crust. Spread tomato sauce over dough; sprinkle with 1 cup cheese. Stir salad dressing mix into ground beef along with onion and pepper; spoon over cheese. Top with remaining 1 cup cheese. Bake 15 to 20 minutes, until crust is golden brown. Can be made ahead, covered and refrigerated up to 2 hours.
Pop popcorn. Mix popcorn, M&M's and nuts in large bowl. Melt oleo. Add oil and marshmallows. Stir over low heat until melted. Stir and cook constantly for 1 minute. Pour in bowl over popcorn. Mix. Press into pans. This will make any size cake you wish. It works well in loaf pans also.
Blend together the sweet potatoes, milk, egg whites and oil. Add flour and baking powder; mix until smooth. Preheat waffle iron. Coat the grids with nonstick spray. Add 3/4 cup of the batter. Cook for approximately 8 minutes, or until they are cooked through. Repeat to make 3 more waffles.
Preheat oven to 350°. Line large rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Place graham crackers flat on prepared pan. In small saucepan over moderate heat, melt butter and brown sugar; bring to boil. Stir constantly while boiling 5 minutes. Pour caramelized mixture evenly over graham crackers. Sprinkle top with nuts. Bake in oven 10 minutes. Cool 10 minutes. Cut between each square. Cool completely. (I break crackers in hand.)
Dissolve Jell-O; stir into cranberry sauce and pineapple. Stir with a fork. Add walnuts. Chill until partly set, then pour half of mixture in Bundt pan and chill until firm. Let remaining half stand at room temperature. When first half is firm, spread sour cream evenly over the gelatin in mold. Gently spoon remainder of the mixture over top of sour cream. Chill overnight. Makes 12 servings.
Put sugar into saucepan and stir until sugar melts. It will be caramel color. Immediately stir in peanuts. Pour on oiled surface. It will harden quickly. Cut or break into pieces.
Dissolve in 1/2 cup sour cream. Mix well and bake until done.
Beat eggs well until fluffy. Add Bisquick, onion powder and Parmesan to form a pasty consistency. Add zucchini; mix well. Add salt and pepper to taste. Place mixture into a greased casserole dish. Sprinkle with Cheddar cheese. Bake at 375° for 1 hour.
Bake potatoes until done. Cut in half lengthwise (while still hot) and scoop out centers, being careful not to puncture skin of the potato. Put hot potato in mixing bowl and beat with electric beater while adding butter and cream. After mixture is smooth, add sour cream, salt, pepper and onion. Mix well. Add cheese and mix again. Put spoonfuls of mixture into potato shells. Top with shredded cheese and chives. Bake in a 400° oven for 30 minutes, or until cheese melts and mixture is bubbly. This recipe can be made a day ahead. Serves 8 to 10.
In large bowl, cream butter, sugar and vanilla until light. Stir in flour and nuts until well blended. Cover and chill 30 minutes or until firm enough to handle. On lightly floured surface, shape in 1-inch thick slices. Turn cut side up; place cherry in center of each slice. With lightly floured hands, shape in balls, covering cherry completely with dough. Place 1-inch apart on ungreased cookie sheet; chill 15 minutes. Bake in preheated 350° oven for 15 to 20 minutes or until lightly browned. Remove to racks to cool.
Separate cabbage leaves and immerse in boiling water for about 1 minute, until softened. Beat egg. Add ground beef, onion, rice, milk, salt, pepper and 1 teaspoon goulash mix. Combine with fork. Blend remaining goulash mix, tomatoes and tomato sauce in a saucepan. Bring to a boil, reduce heat and simmer 15 to 20 minutes. Place about 1 teaspoon meat mixture on cabbage leaf. Roll up securely; place in large, buttered shallow baking dish. Pour tomato mixture over rolls. Cover; bake at 350° for 25 to 30 minutes.
Sift flour, sugar and salt in one large bowl. Mix oleo, cocoa and water in a saucepan; bring to a boil. Pour over dry ingredients and mix well. Add buttermilk, soda, eggs and vanilla. Mix well and pour into greased cookie sheet pan and bake 20 minutes at 400°.
Brown hamburger in 10-inch skillet; drain off grease. Add 4 cups water. Bring to a boil. Add macaroni. Bring back to a boil and cook macaroni until tender. When macaroni is done, add cream soup. Stir until blended. Now, add cheese, stirring until cheese is melted.
Preheat oven to 350°. Sift flour with sugar, soda and salt. Mix in shortening and knead with both hands for 8 to 10 minutes. Combine egg and almond extract. Stir into flour mixture. Mix well. Shape into balls the size of walnuts. Place on baking sheets and make depression on top with the thumb. Dip blunt end of chopstick in red food coloring and press into top of each cookie. Bake 15 to 18 minutes.
Mix soy sauce and sugar together. Pour over frozen or thawed wings. Bake about 30 minutes at 350° or until done. Uncover pan and broil for about 5 minutes until chicken is a little brown.
Heat oven to 350°. Grease large shallow baking dish. Spread 1/2 of the rice on bottom. Sprinkle chicken with salt and pepper; place over rice. Mix together soups, butter or margarine, milk and sherry. Pour 1/2 over chicken; sprinkle remainder of rice over chicken, followed by remainder of soup mixture. Sprinkle top with cheese and almonds. Cover tightly with foil and bake 1 hour and 15 minutes.
Cream butter and Crisco with sugar. Add eggs, one at a time, mixing well after each. Sift together dry ingredients and add alternately with milk. Add vanilla. Pour batter into greased and floured tube pan. Bake for 1 hour and 25 minutes in a 325° oven.
Place in bowl in order given. Mix on medium speed of mixer for 3 minutes. Bake at 350° for 30 minutes in 9 x 13-inch pan. Frost with Satin Frosting.
Cut chicken in serving pieces; dip in flour and brown in hot fat in skillet. When chicken pieces are browned, remove to casserole. Add chopped onion to fat and brown lightly; add remaining ingredients to fat and onion in skillet and simmer for 30 minutes. Pour sauce over browned chicken in casserole; cover casserole with aluminum foil and bake in moderate oven, 350°, for 1 hour. Serve piping hot with hot rolls and potato salad and sliced tomatoes, if you like. It's delicious.
Mix oats, flour, sugar, pecans, salt, soda and butter together until crumbly. Press into large cookie sheet. Bake at 375° for 10 minutes. Cool. In saucepan, heat oil and chocolate chips until melted. Stir in condensed milk and mix well. Spread over crust. Bake at 350° for 20 minutes. (You can reserve some of the crumbly mixture to top chocolate.) Cool. Cut into bars.
Mix first five ingredients together. Make into balls. Make syrup with remaining ingredients. Bake, uncovered, 1 1/2 hours at 350°.
Rice is very important in Vietnam meals; without rice it would not be a complete Vietnam dinner. These are mainly two kinds of rice:
Thaw dough. Sprinkle flour on counter and put dough and raisins on top of it. Work as many raisins as you can into the dough; work with your hand 2 to 3 minutes. Cover dough with plastic wrap. Let rest 20 minutes. Melt the margarine in a 9 x 13-inch pan over low heat. Remove from heat. Add brown sugar and stir until mixed. Sprinkle chopped nuts over mixture. Put 2 teaspoons cinnamon and 2 tablespoons sugar in large plastic bag. Cut dough in 30 small balls. Shake 3 at a time in bag and put into prepared pan. Rise until doubled or 1 hour. Bake for 15 minutes at 400°. Cool in the pan 10 minutes. Put cookie sheet on top and flip pan over. Eat while warm.
Melt margarine in a 13 x 9-inch pan. Mix the remaining ingredients together and pour over melted margarine. Bake at 350° for 25 to 30 minutes.
Combine and mix well. Bake at 325° for 20 minutes or until brown.
Beat all ingredients together with a spoon. Drop by tablespoonfuls into one cup of hot oil in heavy frying pan and cook slowly on medium heat, turning often.
Cook bacon in a large skillet until crisp, remove bacon and drain on paper towel reserving 2 Tbsp. drippings in skillet. Crumble bacon and set aside. Saute potatoes, onion, 1/2 tsp. salt, and 1/4 tsp. pepper in hot drippings, stirring occasionally for 20 minutes or until browned. Whisk together eggs, remaining 1/2 tsp. salt and 1/4 tsp. pepper. Pour over potatoes in skillet. Cook over medium heat 4 minutes or until eggs are set, stirring if necessary. Sprinkle with bacon and if desired cheese. Serve with salsa or ketchup.
Cream together Smart Beat, powdered sugar, vanilla, almond extract and Egg Beaters until smooth. Add flour and blend thoroughly. Chill dough 1 hour. On a small plate, mix together the granulated sugar and cinnamon. Drop dough by spoonful into the cinnamon-sugar mixture. The dough will be very sticky. Sprinkle cinnamon-sugar mixture over dough until it is coated enough. Next, place the coated balls on a cookie sheet that has been sprayed with Pam. Bake at 375° for 8 to 10 minutes. Yields about 5 dozen cookies.
Process all ingredients until smooth in a blender or the work bowl of a food processor fitted with a metal blade. Process until smooth. Keep covered and refrigerated. Makes 1 cup. Serves 16; 1 tablespoon per serving.
Add soda to buttermilk, then add sugar and corn syrup. Boil until mixture reaches candy stage. Add butter and nuts. Pour into greased pan or onto a cookie sheet. Let cool. Cut into squares.
Combine first seven ingredients in large Dutch oven; bring to a boil. Reduce heat and simmer about 10 minutes or until potatoes are tender. Discard bay leaf. Stir in corn, milk, tomatoes, salt and pepper. Add cheese. Cook over low heat, stirring constantly, until cheese is melted. Sprinkle parsley over chowder.
Layer the ingredients in a 9 x 13 dish. Serve with Tostitos or corn chips. Can be made the night before (leave tomatoes off until just before serving).
Mix first 4 ingredients and bake at 325° in 2 round cake pans until done.
Cream butter and sugar until fluffy; beat in vanilla. Add flour and mix well until blended. Spread in bottom and up 1 1/2-inches on sides of greased 9-inch spring-form pan. Spread Cream Cheese Filling evenly over crust. Arrange pears decoratively over filling. Sprinkle nut topping over pears. Bake in 350° oven for 45 to 55 minutes or until brown. Serve cool or warm.
In a heavy saucepan, melt butter and add brown sugar. Add milk and bring to a boil, stirring constantly. Remove from heat and cool to lukewarm consistency.
Using 1 gallon shredded turnip, add 1 tablespoon salt. Fill glass jar to 1/2-inch from brim with turnips, salt and water. Screw top on, then make a slight turn back. Mixture will start fermenting in 3 or 4 days. Keep in cool place about 6 weeks.
Cook carrots about 10 minutes. They should be crunchy. Mix oil, sugar and vinegar. Heat until sugar dissolves. Mix other ingredients. Pour over carrots. Marinate several days if possible. Good side dish.
Bring water to a boil on high and add sugar and cream of tartar; stir until it dissolves, then cover and cook for 3 minutes. Uncover and, without stirring, cook on high until it reaches a syrupy stage (262° on candy thermometer). Do not touch the thermometer to the bottom of the pan. Pour into little puddles on a greased pan; let cool. Pull until desired size. Cut with clean scissors. Roll in powdered sugar until coated.
In a large bowl, stir crust mixes, sugar, butter and water with fork until crumbs are well moistened. Press crumbs firmly into bottom of 9 x 13-inch pan.
Stir first 2 ingredients together with fork. Mix together. Pour into pie crust. Bake at 350° for approximately 40 minutes.
Cook and drain macaroni. Add drained can of peas, mushroom soup and drained tuna. Mix all together and put into baking dish. Lay cheese across top to cover. Crumble chips and add to top of cheese. Bake in oven at 250° for 1 hour or until chips start to brown slightly. Serves 4 to 6.
Combine corn, egg and flour/seasoning. To each tablespoon of this mixture, add one oyster. Drop in deep fat or cook on a hot, well-greased grill. Serves 4.
Cream shortening, salt and sugar. Add remaining ingredients. Roll in small balls and flatten with small glass (flat bottom dipped in sugar). Bake 8 to 10 minutes at 325°.
Put egg in cup; fill with milk. Cream together oleo and sugar. Add all other ingredients; mix well.
Cream the shortening, sugar and eggs. Add water and mix well. Add vanilla; mix. Add remaining dry ingredients. Bake at 350° for 12 to 15 minutes.
Combine the 6 ingredients; beat for 4 minutes at medium speed of electric mixer. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Turn out on a wire rack to cool. Frost with frosting.
Use 15 x 10 x 2-inch tin or smaller but deeper pan. Set lime jello in pan until firm.
Sprinkle chips and nuts in bottom of crusts. Mix well 1 stick melted butter, 1 cup corn syrup, 1 cup sugar and 4 eggs. Pour into crusts and bake at 350° for 30 to 40 minutes.
Marinate birds overnight in Zesty Italian dressing. Bread and fry in Puritan oil until golden brown. Saturate onions in oil; add Lipton onion soup. Put in 3/4 cup flour; stir 1 quart hot water in. Stir constantly to make gravy smooth. Salt and pepper to taste. Good with grits, rice or mashed potatoes.
Mix as you would a regular pound cake. Pour into well-greased and floured tube pan. Bake at 325° for 1 1/2 hours. Use your favorite white icing. Very pretty and delicious for Christmas, Valentine's Day or Fourth of July.
For crust, use first 6 ingredients. Sift flour; cut in shortening, beaten egg and water. Add vinegar; stir into flour. Mix and chill. Pare and core apples. Combine and blend all other ingredients. Fill the core hollows with fruit mixture and spread remainder over the fruit. Roll out dough between sheets of floured waxed paper until it is about 1/8-inch thick. Cut it into 8 squares. Brush the squares with white of an egg. Place an apple in each square. Press edges together using a little water, if necessary to make them stick. Prick the tops.
In blender, whip the cream. Remove to large mixing bowl. Add well drained pineapple. Put cranberry sauce in blender; cover and liquify until smooth. Add mayonnaise, sugar and cream cheese and process until well blended. Add nuts and process only until chopped. Fold into whipped cream and pineapple. Pour into mold or tray and freeze. To serve, let stand at room temperature 15 minutes. Turn out on lettuce and slice.
Mix the drained fruit cocktail with the cake mix. Add the eggs and mix well. Pour into greased and floured round or rectangular pan. Bake at 350° for 30 to 45 minutes or until golden brown and firm in center.
Brown pork chops on both sides. Add onion and cook until transparent. Add enough water to cover pork chops and onions. Cover. Simmer for 1 hour. Cook spaghetti according to package directions; drain spaghetti. Pour pork chop-onion mixture over spaghetti. Add salt and pepper to taste.
Mix Kool-Aid, sugar and water in punch bowl. Stir until dissolved. Pour in pineapple juice and ginger ale. Stir. Add sherbet. Serve immediately.
Beat eggs well; mix with other ingredients. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Mix cream cheese and milk and powdered sugar to make a dipping texture. Add chocolate chips. Serve with graham cracker sticks.
Chop wafers fine in blender. Mix well with remaining ingredients. Roll into one-inch balls and roll in powdered sugar.
Mash avocados with fork and add rest of ingredients. Mix well. Serve with tortilla chips.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Dissolve gelatin in boiling water. Stir in cold water, set aside at room temperature. Prepare and bake cake as directed on package. Cool cake 20 minutes, poke holes in cake with a knife. With cup slowly pour mixture of gelatin over cake. Set in refrigerator while preparing topping. Blend topping mix, instant pudding, cold milk and vanilla. Beat until stiff, spread on cake. Store cake in refrigerator and serve chilled. Serves 6.
Add milk to beaten eggs. Mix all ingredients together in a large bowl. Pour into greased 9 x 13 x 2-inch pan. Cover with plastic wrap and refrigerate overnight. Bake for 1 hour at 350°, uncovered. Cut in squares. Serves 8.
Add salad dressing to rice while hot. Combine with other ingredients and place in casserole. Top with slivered almonds. Bake 30 minutes in a 350° oven. This can be made ahead and frozen, but allow to come to room temperature before baking.
brown meat. Drain. Put biscuits on pizza pan and mash together to cover pan. Top with remaining ingredients except pepperoni. Bake at 425° for 25 to 30 minutes. If adding pepperoni, add last 10 minutes of cooking.
Soak beans overnight. Discard water. Add water to cover plus 1/2 inch. Add remaining ingredients. Simmer 2 to 3 hours on stove.
Cook onion in butter until tender not brown. Stir in flour. Add milk all at once. Cook until thickened, stirring constantly. Add cheese, stir until melted. Place 1/2 eggs on bottom of baking dish. Pour 1/2 cheese sauce over eggs. Sprinkle 1/2 chips and 1/2 bacon. Repeat layers. Bake at 350 degrees for 30 minutes.
Roll into teaspoon size balls. Roll cookie balls in granulated sugar. Cookies will be sticky. Bake on cookie sheet at 350° for 8 to 10 minutes. Cookies will flatten and crackle as they bake.
Using 2 tablespoons butter, saute the onion, garlic and green chili or green bell pepper until tender.	In separate pan add remaining butter and rice and lightly brown rice. Set aside. Heat to boiling the tomato sauce, bay leaf, salt and chicken stock. Add the sauteed vegetables to the boiling liquid and then add the rice. Reduce heat; cover and simmer until rice is tender and not moist.
Fry the ground beef and sausage; drain grease. Add the pizza sauce. Add the Velveeta cheese to all ingredients in skillet. Stir until cheese is melted. Spoon on party rye bread.
Cream together butter, sugars, eggs, and vanilla. Mix together flour and oatmeal. Put small amounts in blender until all is powdered. Add salt, baking powder, and baking soda. Mix together with creamed mixture. Add chocolate chips, grated chocolate, nuts, and mix well. Make golf ball size cookies. Place on ungreased baking sheet 2 inches apart. Bake at 375° for 10-12 minutes. Yield: 112 cookies.
Mix all ingredients (except	corn flakes) together. Bake at 350° until bubbly hot.	Remove from oven and add corn flakes. Drizzle melted butter over top. Cook about 5 minutes.
In a saucepan, over medium heat, cook beef, garlic powder, and pepper until meat is no longer pink; drain and set aside. In a bowl, combine the biscuit mix and cornmeal; cut in butter. Add enough water to form a soft dough. Press onto the bottom and up the sides of greased miniature muffin cups. Place teaspoonfuls of beef mixture into each shell. In a bowl, combine the egg, cream, onion, red pepper, salt and cayenne. Pour into beef mixture. Sprinkle with cheese. Bake at 375° for 20 minutes or until a knife inserted near the center comes out clean.
Drain the beets, reserving 1 1/2 cups of juice in a large saucepan. Add cornstarch to juice and mix well. Add beets and remaining ingredients; bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, stirring often. Remove spice bag. Cover and refrigerate overnight. Yield: 10 to 12 servings.
Mix all together and heat in 350° oven for 45 minutes. Serves 8 or more.
Place shredded cabbage and cut up green pepper mixture in a bowl in layers, alternating with sliced onion rings. Top each layer with sugar.
Preheat oven to 375°. In medium bowl, mix together oats, brown sugar, flour and cinnamon. Stir in melted butter and water to form a crumbly mixture. In a large saucepan, mix together cranberry sauce and cornstarch. Bring to boil and remove from heat. Stir in apples. Spread into 8 x 8 glass baking dish. Crumble oat mixture over apples. Bake 30 to 35 minutes. Serve warm.
Preheat oven to 350°. In large bowl add ingredients in the order listed. Be sure to mix continually with a mixer and then quickly place in ungreased oblong pan and bake for 45 minutes. The bubbles in the batter are important to make a spongy cake. Ice with Caramel Coconut Frosting if desired.
Make meringue by beating egg whites until they make stiff peaks. Beat in sugar and cream of tartar. Beat until it forms stiff shiny peaks. Put meringue in a greased 9 inch pie plate. Bake 20 minutes at 250° and then an additional 40 minutes at 275°. Cool meringue crust. It will fall. Mix lemon pie filling as per package directions and allow to cool. Whip the cream (do not sweeten) or the Dream Whip according to package directions. Place 1/2 of cream on top of crust. Spread on filling. Cover with remaining cream and make peaks. Refrigerate 24 hours before serving.
Beat eggs well; mix in sugar, vanilla and salt. Stir in the cream and mix well. Pour into the freezer can and fill to 2/3 full with half and half. Freeze as the freezer instruction indicates. Makes 4 quarts (1 gallon).
Combine all ingredients. Drop by tablespoon into very small amount of cooking oil (medium temperature). Brown patties on both sides. Makes about 18 patties.