HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare eggplants and cut into thin slices. Dip into beaten egg, then bread crumbs and place in single layer on greased cookie sheet. Bake at 375° for about 15 minutes or until browned on both sides.
Drain fruit well; combine. Add grapes which have been halved and seeds removed. Mix lightly with fruit. Empty topping and pudding mixes into bowl; add milk. Beat to consistency of whipped cream. Fold into fruits. Can be made a day ahead. Serves 10.
Cook first 3 ingredients over boiling water in a double boiler until chocolate is melted and the mixture is slightly thickened. Remove from heat. Add 4 egg yolks, one at a time, beating well after each addition. Cool. (When separating, keep a yolk in each half shell.) Add 4 egg whites, which have been beaten stiff.
Mix soup, mayonnaise and sherry. Stir in milk; combine with remaining ingredients, except cheese. Turn into 3-quart baking dish; top with cheese. Bake at 350° for 1 hour (40 minutes if it has not been refrigerated).
Combine above ingredients and form into meatballs. Fry on both sides until brown. Place meatballs into a baking dish.
Mix both crumbs, sugar and butter and put in a 9 x 13 inch pan. Bake 10 minutes at 350°. Cool. Mix pudding and milk. Beat in ice cream. Pour into cooled crust. Refrigerate to harden. Cover with Cool Whip and sprinkle with crushed candy bars. Chill several hours.
Batter and fry steak enough to brown on both sides. Drain. Place meat in casserole dish and cover with soup and onion slices (about 1/2 cup water will make gravy thinner). Bake at 300° for about 1 hour.
Preheat oven to 400°. Lightly grease 8-inch square pan. Sift flour, salt and cinnamon into bowl. Stir in brown sugar and oats. Cut in butter until mixture is crumbly. Add nuts. Press 1/2 of mixture evenly over bottom of pan. Bake at 400° for 5 minutes. Cool on wire rack. Mix sugar, cornstarch and relish in saucepan. Cook slowly, stirring constantly, until mixture thickens and boils 3 minutes. Pour mixture over oats in square pan and top evenly with remaining oats. Bake at 400° for 30 minutes or until golden brown.
Mix biscuit mix, 1/4 cup water and butter with fork and press into 9-inch pie pan. Layer tomato slices on crust. Sprinkle Cheddar cheese on tomatoes. Mix and spread over cheese: mayonnaise, green onions (sliced) and parsley. Bake at 350° for 30 minutes in lower half of oven. Serve immediately.
In a 2-quart saucepan, combine all ingredients. Stirring constantly, bring to a boil over medium heat and boil 5 minutes. Brush frequently on ham during last 30 minutes of baking. Makes about 1 cup.
Crush (in food processor) Oreo cookies until very fine; set aside. Cream together butter, cream cheese and powdered sugar in mixer or food processor. In one bowl blend milk and pudding. Mix well, then fold in Cool Whip. In an 8-inch flowerpot (plug hole in bottom with foil) begin layers, starting with cookie crumbs, then cream cheese mixture. Continue layering and end off with cookie crumbs. Chill overnight. Top with silk flower and serve with garden spade. Add gummy worms (optional).
Cook broccoli in small amount of boiling salted water until barely tender. Drain well and in a small bowl, combine with onion, green pepper and cheese. Butter a 10-inch pie or quiche pan and place broccoli mixture on bottom.
Cream sugar and butter, then add rest of ingredients. Grease 8 x 16-inch pan. Bake for 30 minutes at 350°.
Combine vinegar, oil, onion, garlic and Worcestershire sauce in a large glass bowl. Mix well; add meat and stir. Let stand in refrigerator overnight, turning the meat occasionally. Yields about 8 servings.
Combine sugar and syrup; bring to boil. Remove from heat and stir in the peanut butter. Pour this mixture over the corn flakes and coconut. Mix well. Drop by teaspoon on waxed paper.
Cream the butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs, beating well. Combine flour, soda and salt. Add to creamed mixture, beating well. Stir in pecans. Drop by level tablespoonful, 2-inches apart, onto lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool slightly on cookie sheet. Remove to wire racks. Makes 5 dozen.
*Such as large and small limas, split peas, kidney beans, barley, lentils, navy beans, black-eyed peas and small red beans.
Mix together flour, pecans and butter or oleo. Spread in bottom of 9 x 13-inch pan and bake for 325° for 15 minutes. (Cool.)
Mix all ingredients together. Pour over meat and roast in oven at 350° until done. Meat should pull apart when completely cooked. Add a little more water if needed. I let the meat sit overnight in the refrigerator and then slice down. Then put it back in the broth and reheat.
Combine egg, molasses and melted butter. Sift remaining ingredients and add. Mix well and chill until firm enough to shape (maybe 1 hour). Roll into balls 3/4-inch in diameter. Roll in sugar. Bake about 12 minutes at 375°.
Mix all ingredients and pour into casserole dish. Cook 45 minutes at 350°.
In a blender, combine oil, vinegar, sugar, salt, celery leaves, mustard and onion. Blend well.
Mix and let stand overnight. Just before serving, add 2 small cans chow mein noodles.
Preheat oven to 425°. Spray a 13 x 9-inch pan with Pam; set aside.	In bowl, combine flour, eggs, oregano and 1/2 teaspoon salt, beat until smooth. Pour into pan and sprinkle with	beef, vegetables, pepper and the remaining salt. Bake for 20 minutes, then top pizza with tomato sauce and cheese. Bake	10 to 15 minutes longer.	Serves 4. Exchange per serving: 4 protein, 1 bread, 1/4 vegetables, 10 optional calories.
Mix eggs, sugar and margarine well, then add other ingredients. Mix well. Pour into 9-inch unbaked pie shell. Bake at 350° until done.
Mix milk and bouillon cubes in blender until bouillon dissolves. Add remaining ingredients, except onion, and blend at high speed until smooth. Stir in onion. Use as a dip for raw vegetables. Yields 1 1/4 cups.
Place potatoes in two (doubled) resealable bags. Add oil. Combine parmesan cheese and seasonings. Add to potatoes and shake to coat.Place into a baking pan. Bake uncovered at 375° for 40-50 minutes or until tender.
Brown and drain meat. Under low heat, add cheese and mix until all melted and blended. Place tablespoons of meat and cheese mixture on slices of bread and place on cookie sheet. Place under broiler until mixture bubbles and bread is crisp (usually 5 to 7 minutes).
Cook broccoli and drain. Saute onion and celery. Mix together and add all other ingredients. Bake at 350° for about 45 minutes.
Beat eggs with electric mixer. Then blend in other ingredients and mix well. Turn into greased 9-inch deep dish pie pan (or two shallow 8-inch pans). Bake 30 minutes in a preheated 350° oven. This pie makes its own crust. Pie is better made a day ahead.
Melt chips and shortening in microwave. Beat eggs, sugar and vanilla until light and fluffy. In another bowl, mix flour, baking powder and salt. Add to egg mixture. Stir in melted chips and shortening. Add nuts and blend thoroughly. Pour into greased 8-inch square pan. Bake at 375° for 30 minutes.
Sift together sugar, flour and salt and add 2 cups cream and vanilla, beating thoroughly; pour into pie shell. Sprinkle with cinnamon and dot with butter. Bake at 400° for 15 minutes, reduce heat to 325° and bake 45 to 50 minutes longer. Filling should boil in little heat bubbles over entire pie and is done when a golden brown and still shaky but not runny.
Spread a layer of bread crumbs in a greased casserole. Mix the remaining ingredients and pour over bread crumbs. Add another layer of bread crumbs on top. Dot with butter or margarine. Bake at 350° for 30 minutes.
Pound 4 slices of beef until thin. Sprinkle with salt and pepper to taste. On each slice of beef, spread 1 slice chopped bacon and about 1/4 onion, chopped, along center of meat (lengthwise). Pickle spear may be added. Roll up and secure with wooden toothpicks or white thread. Heart a little olive oil in pan. Brown the 4 meat rolls on all sides. Add approximately 3/4 cup water. Cover and simmer about 1 hour or until done. Remove rolladen from pan and add approximately 3/4 cup water mixed with about 1 tablespoon cornstarch. Bring to a boil, reduce heat and add 2 tablespoons sour dream. Mix thoroughly. Serve the rolladen with gravy accompanied with spaetzle or potatoes.
Combine all ingredients in a Dutch oven; bring to a boil. Remove from heat and immediately pack hot tomato mixture into hot jars, filling to 1/2-inch from top. Carefully run a nonmetallic spatula around inside of jars to remove air bubbles. Wipe jar rims. Cover at once with metal canning lids and screw on bands. Process in boiling water bath 15 minutes. Yield: 4 pints.
Cook the penne according to package directions. Three minutes before pasta is done, add broccoli to the pasta. Drain and return to saucepot.
Mix cream cheese and sour cream; set aside. Fry onion and ground beef; drain. Add salt and pepper. Add tomato sauce. Cook 15 minutes.
Cover bottom of greased casserole with potato slices. Sprinkle with half the flour, salt and pepper. Repeat layers. Pour milk over potatoes. Drizzle evenly with melted butter. Cover and bake at 375° for 20 to 25 minutes. Uncover; cook for 30 minutes longer until potatoes are tender.
Boil chicken until done. Cool and debone. In medium bowl, mix soup (can be any kind of cream soup, do not dilute), sour cream and cheese with drained Veg-All mixed vegetables. Melt butter and mix with crackers. Put chicken in casserole dish, then put soup mixture on top of chicken. Top with crackers and butter mixture. Bake in preheated 400° oven for 45 minutes.
Combine flour, sugar and shortening; take out 1 cup for topping. Add remaining ingredients to the larger portion of the dry mixture and beat together well. Pour batter into 2 (9-inch) round pans or 1 (13 x 9-inch) pan. Sprinkle reserved 1 cup of topping over batter in pan(s). Bake cake in a 350° oven for 45 to 50 minutes. It may take less time to bake the cakes in the 9-inch pans, so keep an eye on the 9-inch cakes while you are baking them.
Combine cream cheese, condensed milk and lemon juice; beat until smooth. Fold in whipped topping. Stir in pecans and fruit. Pour into pie shells and refrigerate for several hours. Yields 2 (9-inch) pies.
Mix ingredients all together, then roll into 1-inch balls. Roll balls in granulated sugar to coat. Space on ungreased cookie sheet. Press balls down using an unwrapped Kiss. Bake cookies at 375° for 5 to 8 minutes.
Mix thoroughly 1/2 cup soup, tuna, bread crumbs, eggs, parsley and lemon juice. Spread evenly in well-greased loaf pan, 8 x 4 x 3-inch. Bake 40 minutes at 400°. Loosen edges; unmold. Combine rest of soup, water and basil. Heat. Pour over loaf.
Remove back membrane. Bake ribs in covered cake pan with 1/2 cup water for 1 1/4 hours at 325°. (If ribs are fatty, boil first for 20 minutes, then bake, covered, for 45 minutes.) Drain and chill. Make sauce with rest of the ingredients. Place ribs on covered outdoor grill on low fire. Heat both sides 5 minutes, then add sauce. Cook 10 minutes on each side, until slightly browned and crispy.
Cream margarine and sugar together until light and fluffy. Mix vanilla and flour together and add to sugar mixture. Add the nuts and potato chips by hand. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Roll in confectioners sugar when cooled.
Mix well. Shape into small balls. Place between layers of waxed paper. Press with a glass until thin. Chill and dip in chocolate.
Bring water to boil. Stir in rice and bring back to boil. Boil 5 minutes. Drain off water. Add milk, butter and salt. Cover and turn heat down to simmer. Cook for 20 minutes, stirring occasionally. This is especially good with "Pumpkin Blossoms", sliced tomatoes on the side with a sprig of parsley for color.
In large heavy pan, brown meat on all sides. Pour off fat. Stir in soup. Cover. Cook over low heat for 2 1/2 to 3 hours. Remove meat. To thicken gravy, gradually blend 1/2 cup water into two to four tablespoons of flour. Slowly stir into soup. Cook, stirring until thickened.
Combine first 7 ingredients. Add flour, soda, baking powder and cinnamon. Make a paste and alternate with dry ingredients. Add chocolate chips and zucchini. Bake at 325° for 45 minutes in greased and floured 10 x 14-inch or 9 x 13-inch pan. If using a Bundt pan, bake 55 to 60 minutes.
In a large bowl, combine eggs, corn syrup, sugar, margarine and vanilla. Stir well. Add pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes. Cool.
Saute meat and onions in butter until browned. Add tomatoes, beans, celery, salt and pepper. Simmer for 1 1/2 hours. Add chili powder and simmer 30 minutes more.
Boil macaroni until done; drain. Fry sausage and onion; drain. Pour into large casserole dish. Add stewed tomatoes and salt. Mix together. Garnish with fresh tomatoes (thinly sliced) and a touch of butter. Bake for 30 minutes at 350°. Serve with crackers.
Mix cranberry juice and sugar until sugar is dissolved. Add pineapple juice; chill. Pour into punch bowl. Add ginger ale. Yields 32 cups. Will keep frozen for several months. Very good frozen and served at slush stage.
Read directions on each bag and ignore them. Press 5, 0, 0 on your microwave and watch your popcorn pop. When it gets to not popping constantly, take it out. Open away from face and pour into large bowl. Put your 2 shakes salt on the popcorn. Eat.
Mix first 5 ingredients together and cook over medium heat, stirring constantly, until thickened and comes to a boil. Remove from heat. Add 1/2 stick oleo and 1 teaspoon of vanilla. Pour in 9-inch pie shell. Top with meringue made from 4 stiffly beaten egg whites, 8 tablespoons sugar, 1/4 teaspoon cream of tartar and 1 teaspoon vanilla.
Coat beef with flour and brown in hot oil. Add all ingredients and simmer about 2 hours. Stir often so it does not stick to bottom of pan. You may have to add a little more liquid. There should be about 2 cups of thick, dark sauce. Serve over noodles.
Combine thoroughly the crumbs, melted butter and 2 tablespoons sugar. Lightly press mixture into well-greased 7 x 11 x 1 1/2-inch pan. Bake in moderate (375°) oven about 8 minutes. Cool thoroughly. Beat egg yolks until thick. Add cream cheese, sugar and salt; beat until smooth and light. Beat egg whites until stiff peaks form. Whip cream until stiff and thoroughly fold with egg whites into cheese mixture. In a mixer or blender, crush raspberries to a pulp. Gently swirl half of fruit pulp through cheese filling and spread mixture into crust. Spoon remaining puree over top; swirl with a knife. Freeze, then cover and return to freezer. Makes 6 to 8 servings.
Cook beans according to package. Meanwhile, cook onion in butter until tender. Stir in flour, salt and pepper. Add broth, parsley, vinegar and dillweed. Cook and stir until bubbly. Stir in sour cream. Add to drained beans. Heat mixture through, do not boil. Turn into serving bowl. Makes 8 servings.
Cut margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours. Mix 3 tablespoons sugar and the cinnamon. Divide dough into halves. Roll 1 half into rectangle, 20 x 7-inches, on sugared, well floured cloth covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning at 7-inch side. Roll out other half. Sprinkle with cinnamon/sugar. Join loose end of first roll with 7-inch end of second piece and pinch to seal. Continue to roll up. Wrap and refrigerate at least 1 hour.
Mix the first six ingredients well and then add the last five ingredients. Roll in 1-inch balls and bake at 350° for 10 to 12 minutes. Makes 20 to 22 dozen.
Preheat oven to 350°. Spray Pam in casserole dish.
Boil beef for 20 to 25 minutes. Combine okra and chopped onion and fry for 8 minutes. Add 3/4 cup warm water, seasoned salt and tomato paste. Add cooked beef to the sauce and allow to cook on medium heat for 15 to 20 minutes. Serve on cooked rice. Makes 5 servings.
Mix all together and chill. Best after refrigerated a day. Serve with chips, crackers or veggies.
In a 9 x 13-inch pan that has been greased and floured, pour one package of miniature marshmallows. Mix up any cake mix of your choice according to directions on box and pour over the marshmallows. Do not stir. Now, drop by spoon any canned prepared fruit pie filling all over the cake mixture. Again do not stir. Bake at 350° for 1 hour. The surprise comes when you take it out of the oven. Hint, you won't need any frosting. Example: If you use a chocolate cake mix, you may want to use a cherry pie filling. For vanilla, you may want to use blueberry; white cake mix, perhaps you would want to use strawberry. Get the picture?
In a saucepan, combine the sugar, cornstarch, flour, milk, water and egg yolks; mix well. Cook over low heat until thick, to a pudding-like consistency. Stir in vanilla and butter. In a medium size mixing bowl, blend powdered sugar and peanut butter until it resembles cornmeal. Sprinkle 3/4 of the mixture into bottom of baked pie shell; reserve the remaining 1/4. Add the filling and top with meringue. Sprinkle meringue with reserved crumb mixture and bake in a 300° oven until brown. Let sit 1 hour before serving. Store in refrigerator.
Stir together Eagle Brand milk and lemon juice until well combined. Mix in berries. Fold in whipped topping. Spoon mixture into crust. Freeze 5 hours or until set. Let stand 30-40 minutes before serving. Garnish as desired.
Cut up onion and pepper and cook in frying pan with meat and taco mix until done. Add tomatoes and put in casserole. Top with corn bread mix. Bake until bread is done.
Cream margarine, shortening and sugar until fluffy, about 5 to 10 minutes. Beat eggs and add to mixture. Sift flour and baking powder. Alternately add milk and flour to margarine. Add 5 flavors and blend well. Pour batter into greased tube pan. Bake at 325° for 1 hour and 15 minutes or until toothpick comes out clean.
Cream together shortening and sugar. Mix in egg, then molasses. Add flour mixture with spices, soda and salt. Form ball of dough the size of a walnut, roll in sugar. Place on cookie sheet. Bake at 350° for 8 to 10 minutes. Cookies will look too soft but they cool to be just right. Cool on pan for 1 to 2 minutes, then move to a rack.
Combine all ingredients except chicken and pepper in water-soaked (remove skin from chicken) simmer; mix well. Place chicken breast over top of mixture. Sprinkle with pepper; cover with water-soaked lid. Microwave for 15 minutes, soaked lid. Microwave for 15 minutes on High. Rearrange chicken. Microwave for 28 to 30 minutes on simmer or until rice and chicken are done. Let stand, covered, 5 minutes before serving. Serves about 6. Cook in 2-quart dish.
Mix all ingredients well. Shape into ball. Roll in grated pecans (1/2 cup). Freezes well. Serve with crackers.
On lightly floured surface, roll pastry to 12-inch circle. Place in 9-inch pie plate (you may buy a frozen pie crust already prepared). Combine softened cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg. Spread onto bottom of pastry shell. Combine all remaining ingredients, except syrup and pecans; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 65 minutes. Cool. Brush with syrup; top with pecans.
Beat egg whites until stiff and add 1 1/4 cups of the sugar so they will hold their air. Now cream the butter and the rest of the sugar. Add the egg yolks. Sift the flour, salt and soda and add alternately with the sour cream. Add the vanilla. Fold in the egg whites last. Turn into a greased and floured tube pan or two loaf pans. Bake at 325° for 1 hour and 15 minutes or until it is done. Turn out on cake rack to cool.
Mix all ingredients except chicken. Gently stir in chicken. Pour mixture in Pam sprayed casserole. Top with crushed potato chips. Bake at 350° for 35 to 45 minutes. Serves 8 generously.
Cook rice as directed. While cooking, melt oleo in pan. Add onion; cook until tender. Stir in flour, salt and pepper. Gradually add chicken broth, milk, pimento, parsley, almonds and chicken breasts. Place in a 2-quart greased casserole and bake, uncovered, at 400° for 30 minutes.
Pour boiling water over oats. Cover and let stand 20 minutes. Cream butter and sugar; beat in vanilla and eggs. Add oat mixture; mix well. Sift together flour, soda, salt, cinnamon and nutmeg; add to butter mixture, mixing well. Stir in nuts and coconut. Turn into a greased and floured 6 cup tube pan. Bake at 350° for about 50 minutes.
Plunge raisins in hot water for a minute and drain. Cream lard and sugar. Add beaten eggs, milk and vanilla. Add sifted flour, soda, salt and baking powder, then rolled oats. Stir well. Add raisins and drop by spoonfuls on greased pans. Bake.
Cut off stems and tips of artichokes. Remove tough outer leaves and soak in flour, lemon and water for 5 minutes. Place rinsed artichokes in saucepan. Add remaining ingredients into and around leaves of the artichokes. Cook on medium low heat for 45 minutes or until tender to fork. Serve with melted butter, if desired.
Sift dry ingredients; add sugar and rub in butter. Add dates or raisins and mix to a soft dough with milk. Knead on a lightly floured board; roll out. Cut and bake 10 minutes at 425°. Serve with fruit jam, whipped cream and hot, hot tea.
Combine the popped corn, candy and peanuts in a large pan. Melt the margarine, oil and marshmallows together.	Pour this mixture over the popped corn mixture. Mix	well with a heavy spoon. Press mixture into a greased tube pan very lightly. Put pan in the refrigerator until the cake is cool. Turn cake onto a plate. If the cake	doesn't let go easily, let the pan set in hot water for a few minutes.
Mix brownies and bake as directions state. Ten minutes before brownies are finished, take brownies out of oven and break peanut butter cups on top. Put back in the oven for last 10 minutes.
Mix sour cream and salad dressing together. Add parsley, dill weed and seasoned salt. Add garlic salt and bacon bits, if desired.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch dish, melt the margarine. Sprinkle crumbs over margarine. Pour condensed milk evenly over crumbs. Top evenly with chocolate morsels, coconut and nuts. Press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Preheat oven to 375 degrees. Beat eggs, sour cream, oil and corn; blend in corn meal, baking powder and salt. Bake for 30 to 40 minutes in a 8 x 8 pan.
Cream butter and cream cheese until smooth. Spread mixture on bottom of large, wide bowl. Sift flour and sugar onto mixture. Gently knead until blended by hand. Minimal handling of dough is necessary. Divide dough into 2 parts. Flatten one onto a sheet of waxed paper about 16-inches long. (Dough should be extremely soft but not sticky. If sticky, dust with flour before placing dough on waxed paper.) Cover with another sheet of waxed paper. With rolling pin, spread dough out almost to edges forming rectangle about 10 x 13-inches. Trim edges. Transfer dough and papers to baking sheet and chill for 1 to 2 hours. Remove top paper, turn dough upside down onto baking sheet. Remove other paper. Cut into 2 1/2-inch squares. Put tiny dab of jam on each square and fold in the corners to form an envelope. If dough becomes too soft while working with it, return it briefly to refrigerator. Seal the top flap with a red cinnamon heart. Repeat for other half of dough. Bake in a 350° oven for 15 minutes or until edges just begin to color. Transfer to rack to cool. Makes 20 love letters.
Sprinkle gelatin over cold water in a saucepan. Let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves. Remove from heat. Combine banana, milk, yogurt and honey. Stir into gelatin mixture. Place in an 8-inch square pan. Freeze until firm. Remove from freezer. Let stand at room temperature for 15 minutes to soften. Break into chunks. Place in food processor; add banana mixture. Process until smooth. Return mixture to pan and freeze until firm. When served, top with fresh fruit. Contains 98 calories per 1/2 cup serving and 0.7 fat.