HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a frying pan, saute onion in oil with fresh garlic to taste (or garlic powder) until soft. Slice and peel eggplant and then cube and place into pan. Cover. Let cook for about fifteen minutes, adding a little water, if necessary. Check periodically until eggplant becomes soft and mushy. Stir occasionally until consistency is right. Beat one egg and when eggplant is soft enough, turn up heat slightly and pour in egg, whipping up mixture until binding takes place. Chill and serve with olives on bed of lettuce with tomato or on toast.
Preheat oven to 450°. Mix all ingredients together; pack mixture level into greased muffin pans. Bake 15 minutes. Serves 6.
Cook and stir garlic in oil in a 3-quart saucepan until brown. Add the bread and cook, stirring, until lightly browned. Stir in chicken broth, salt and pepper. Bring to a boil; reduce heat, cover and simmer for about 20 minutes. Stir about half of the hot mixture very gradually into the egg. Blend into hot mixture in saucepan; boil and stir 1 minute. Garnish as desired. Yields 4 cups.
Melt butter, remove from heat. Add peanut butter and mix well. Gradually add sugar until it looks crumbly. Shape into 1 inch balls. Melt chocolate, remove form heat, then roll balls in it and drop on foil.
ortening as for pie dough. Beat together last three ingredients, then mix with first mixture. Divide into 3 parts. Roll out dough layers to fit 11 x 16-inch greased pan. Arrange as follows: layer dough, layer nut filling, layer dough, layer apricot filling, layer dough, meringue, sprinkle with nuts. Bake at 325° for 1 hour or until done. Cool and cut into squares.
After sausage is soft enough, mix together with biscuit mix, flour and cheese. Knead together and make into small balls. Bake at 350° until brown.
In a 9 x 13-inch pan, spread 1 can of crescent rolls. Cream cheese, sugar and vanilla. Spread mixture on top of crescent rolls. Top mixture with second can of rolls. Poke hole in top layer. Melt margarine and pour over top layer. Sprinkle with sugar and cinnamon. Bake at 350° for 10 to 12 minutes.
Preheat oven to 450°. Mix flour, sugar and grate in margarine (just enough to even out; do not overmix). Add buttermilk to mixture. Roll out dough on flour surface one time (do not knead or overwork dough). Shape biscuits or use cookie cutter. Place on greased pan and bake for 10 to 15 minutes.
Cream the sugar and shortening until fluffy. Add eggs and milk. Add dry ingredients. Bake at 375° for 12 minutes.
Cream butter and sugar and add egg yolk. Mix well. Sift cinnamon with flour and add. Then pat as thin as possible on nongreased cookie sheets. Rub unbeaten egg white onto dough and sprinkle with nuts. Bake at 325° for 25 to 30 minutes. Cut in strips. Remove from heat while hot!
Mix all ingredients together. Pour into an unbaked pie crust and bake 40 minutes in 350° oven. May add a spice on top like nutmeg or cinnamon to taste.
In a greased 9	x 13-inch glass baking pan add rhubarb. Shake dry jello over rhubarb; add drained pineapple. Add dry cake mix (to pineapple juice, add water to make 1 cup). Cut margarine into thin slices and lay margarine slices over cake mix. Pour juice over all. Add nuts. Bake at 350° for 30 to 35 minutes. Cool slightly. Serve with Cool Whip.
In a frying pan, melt butter and saute onion, garlic, squash and zucchini. Add salt and pepper to taste. In the meantime, heat pie shell until about half way cooked. When the ingredients in the frying pan have been sauteed, layer them into the bottom of the pie shell. Add a generous layer of sliced tomatoes and sprinkle with the grated cheese. Bake at 350° for about 30 minutes. Hint: You may want to carefully tilt the pie shell after about 15 minutes of baking to let some of the water from the vegetables drain off. The pie freezes well and makes a great wintertime treat when you are craving fresh tomatoes.
Mix all ingredients well and bake in loaf pan for approximately 40 minutes at 350°.
Cook carrots, potatoes and celery in pan. Melt butter; add cornstarch and flour. Add milk and thicken. Gradually add hard-boiled eggs and clams; add to the cooked vegetables. Simmer.
Cream shortening and sugar. Sift dry ingredients together and add alternately with beaten egg yolks and buttermilk. Add vanilla, bananas and nuts and fold in beaten egg whites. Bake in a large, greased Bundt pan at 325°.
Cream shortenings together. Add sugar and cream together. Add eggs one at a time. Add milk and dry ingredients alternately, starting and ending with the milk. Add flavoring. Put in greased and floured pound cake pan. Cook one hour and 45 minutes at 275°.
In large bowl combine flour, oatmeal, sugar, salt, baking powder, soda and cinnamon. Stir in egg whites, corn syrup and vanilla. Mix until well blended. Add raisins (batter will be stiff). Drop by teaspoonfuls onto cookie sheet greased with nonstick cooking spray. Bake for 10 minutes at 375°. Do not overbake. Cool on wire rack. Makes 30 cookies.
Mix first 3 ingredients. In separate bowl, mix next 3 minutes in order. Pour over salad. Chill for several hours before serving.
Combine all ingredients and beat 4 minutes at medium speed. Pour into greased and floured 10-inch tube pan. Bake at 350° for 45 to 55 minutes. Poke holes in cake and pour warm glaze over it.
Combine all ingredients in a crock-pot. Sprinkle Mrs. Dash over the top and season to taste. Heat on high for most of the day and low 1 hour before serving. Cook at least 6 hours. Stir every so often.
In oleo, saute onions, celery and mushrooms until soft. Set aside. Heat soup and Cheez Whiz together on low heat. Stir occasionally. Add cooked rice and broccoli to celery mixture. Then add soup/cheese and seasoning. To taste, use Tony Chachere's. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Sprinkle fried onions on top 5 minutes before casserole is done.
Mix ingredients together, adding Velveeta cheese last. Cook about 2 hours on low in crock-pot.
In a large skillet over medium-high heat, saute ground turkey, onion and garlic until turkey is browned. Stir in spaghetti sauce and pepper. Reduce heat; simmer 10 minutes. In bowl, combine Ricotta cheese, skim milk and salt. Add rigatoni; toss to coat well. Spoon half the rigatoni mixture into an 8 x 8-inch baking dish. Top with half the Mozzarella cheese and half the sauce; repeat. Sprinkle with Parmesan cheese. Bake in 350° oven for 20 minutes or until heated thoroughly.
Fry bacon and crumble. Brown onions. Pour Cheez Whiz, onions and bacon over green beans. Bake at 350° for 30 minutes.
Heat oven to 400°. Blend peanut butter, shortening, sugar and water; stir until smooth. Stir in Bisquick. Drop by teaspoons onto lightly greased baking sheet. Flatten with bottom of glass dipped in Bisquick. Bake 8 to 10 minutes. Makes about 6 1/2 dozen.
Chop or grind conch, green pepper and onion. Add flour, unbeaten egg and lime juice and mix. Drop by spoonful into hot fat and fry until golden brown. Enjoy.
Place ham in roasting pan. Score top of ham. Pour Coke on top. Rub brown sugar on outside of ham. Place in 300° oven. Bake for 3 hours, basting with Coke in the bottom of pan every 30 minutes. During last hour of baking, place pineapple slices on top. Slice and enjoy. This is the juiciest ham recipe you may ever try.
Preheat oven to 350°. In a skillet, brown meat and onion. Layer meat mixture, zucchini, seasoning, tomato paste, mushrooms and rice in large baking pan. Bake at 350° for 45 minutes. Sprinkle with Parmesan cheese before serving.
Shake chicken pieces in bag with cornstarch until coated. Fry in oil until medium brown. Remove chicken. Put pineapple chunks, onions, celery and green peppers in deep Dutch oven or roaster. Mix remaining frying oil with brown sugar, soy sauce and ginger. Pour over vegetables. Add chicken. Cover and cook over low heat for 30 minutes or until tender. Lightly mix so that chicken will be under vegetables and cornstarch will cook into sauce. Cook until thickened. Serves 10.
Mix sugar, salt and corn meal. Add butter and pour boiling water over all. Beat eggs with baking powder until light and fluffy, then add to corn meal mixture. Stir in hot milk. Pour into a greased baking dish. Bake 35 to 40 minutes at 350°.
Brown meat; drain. Add tomato sauce, carrots, potato soup, onion and Mrs. Dash; mix well. Have the pie crust at room temperature. Place 1 crust in large pie pan. Pour in mixture. Place second pie crust on top. Seal and crimp the edges with your fingers. Bake at 350° for about 30 minutes, or until crust is brown.
Mix rice with ground beef, egg, onion, salt and pepper. Add 1/2 cup tomato juice or stewed tomatoes. Shape into balls, size of English walnuts. Place in skillet and brown (until meat is done). Remove from skillet; place in baking dish.
Mix all together. Pour in tube pan. Bake at 300° for 1 1/2 hours.
Peel potatoes and carrots. Combine first 7 ingredients in saucepan and bring to a boil over medium-high heat. Reduce heat, cover saucepan and simmer 10-15 minutes. Remove from heat and add spinach. Transfer mixture to a blender and mix well. Return soup to saucepan. Add sour cream and stir until hot. Serve with croutons.
Drain pineapple and save juice. Add grated cheese to drained pineapple. In another bowl, sift flour and add sugar. Mix with pineapple juice. Pour over pineapple, stir well. Spoon into a 2-quart buttered casserole dish. Crush Ritz crackers and combine with butter. Spread over top of mixture in the casserole. Bake at 350° for 30 minutes.
Place all ingredients in a 2-quart glass dish and beat slightly with wire whisk. Cook for 1 1/2 minutes on medium-high heat. Stir well. Cook 1 1/2 minutes and beat with whisk. If slightly thickened, it is done. Cool slightly and add equal amounts of mayonnaise. More mayonnaise may be added if desired. This is great for ham sandwiches.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine remaining ingredients. Add to dry ingredients. Stir just until moistened. Spoon batter into greased muffin pans, filling 3/4 full. Bake at 400° for 18 minutes.
Wash and dry cucumbers. Slice. Add lime to water in non-aluminum pan, add cucumbers. Soak 24 hours. Remove from solution. Rinse 4 times 1 hour apart.
Cook and drain spinach; mix with rest of ingredients. Pour mixture into 10 x 6 x 1 1/2-inch baking dish. Bake in moderate oven (350°) for 20 to 25 minutes or until knife inserted halfway between center and edge comes out clean. Cut into squares. Serves 6. May be prepared ahead and baked at the last minute.
Melt the oleo in an 8 or 9-inch square pan. Add the brown sugar and apples. Bake in a 350° oven until soft.
Spread crescent rolls on large cookie sheet and bake at 350° until crisp. Cool. Mix the cream cheese and salad dressing and put on rolls. Chop vegetables (broccoli, cauliflower, radishes, carrots, green peppers, celery, etc.) on top.
Empty can of chili into crock-pot on high setting. Slice cheese and add to chili. Stir occasionally until cheese is completely melted. Turn to low setting. Great with nacho chips.
Prepare rice according to directions. Add margarine. Stir until melted. Add corn and soup. Combine grated cheese with mixture. Spoon into a 10 x 13-inch casserole dish which has been buttered or sprayed with nonstick cooking spray. Bake 30 minutes at 350°. Remove from oven. Sprinkle some grated cheese and paprika for color on top.
Fry meatballs in skillet until done. Add 1 large can of tomato puree. Put in crock-pot and cook for 2 to 3 hours.
Bake cake in 8 or 9-inch round pan. Cool. Cut one layer of cake into small pieces; place in bottom of punch bowl. Prepare pudding. If cooked, let cool first. Cover cake pieces with 1 package of pudding, 1/2 of the pineapple, 1 package strawberries, one or two bananas and 8 ounces whipped topping. Repeat layers with remaining ingredients. Refrigerate overnight.
Mix first 10 ingredients. Bake at 350° for 30 minutes. While cake is still hot, spread on one jar marshmallow cream. Let cool completely before frosting with frosting made from last 4 ingredients.
Melt caramels and milk over medium-low heat. Add nuts and drop by teaspoonfuls onto greased cookie sheet. Freeze 1 hour.
Mix sugar, Karo and salt. Microwave on High 5 minutes. Add peanuts; microwave on High 4 minutes. Add vanilla. Add teaspoon butter and teaspoon of soda and stir until all melts. Pour into buttered pan. Let cool; break up and serve.
Mix together and pour in graham cracker crust. Chill until served. Makes 2 pies.
Bake cake mix. Spread pineapple over top of cake. Mix pudding, milk and cream cheese together. Spread on top of pineapple. Top with Cool Whip and grated coconut.
Pour pudding into a bowl. Add the milk; mix well. Add cherry pie filling to pudding; mix together. Pudding will thicken. Chill and serve. Serves 12.
Combine cake flour, sugar, cocoa, salt, Crisco and 3/4 cup buttermilk in bowl. Mix thoroughly at medium speed for 2 minutes. Stir in soda and baking powder. Add 1/2 cup buttermilk, eggs and vanilla. Mix thoroughly at medium speed for an additional 2 minutes. Bake in greased and floured 9-inch round cake pans for 30 to 40 minutes.
Coat lamb pieces with a mixture of flour, salt and pepper. Heat olive oil in large skillet; add lamb and brown evenly on all sides. Add beef broth slowly, then stir in green peppers, marjoram and garlic. Cover and cook over low heat for 30 minutes. Add potatoes, onion and celery. Cook covered about 10 minutes or until potatoes are tender. Mix in tomatoes and olives and heat thoroughly. If a thicker stew is desired blend in a mixture of seasoned flour and water prior to adding tomatoes and olives. Bring to a boil and cook about 2 minutes longer, then add tomatoes and olives.
Mix ingredients together and top with 1/3 cup almond slices. Bake in casserole dish at 375° for 15 to 30 minutes.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 c. whipped topping. Place 1/2 the brownie cubes in 2-qt. serving bowl. Top with 1/2 each of the pudding mixture, raspberries and remaining whipped topping. Repeat layers. Refrigerate 1 hr. or until ready to serve. Makes 12 servings.
The walnuts represent the things God would have us do, and the rice represents the fun things we like to do. If you pour the rice into the jar first, the walnuts will not fit. If you put the walnuts in the jar first, the rice poured over fits just fine. The lesson is if we put time with and for God before time for other things, we'll have plenty of time for both. If, however, we put things we want to do first, we'll never fit time for God into our lives.
Brown hamburger meat and drain fat. Add butter and chopped onion and bell peppers. Let simmer until onion and bell peppers are soft, then add the other ingredients in a large casserole dish and bake for one hour in a 250° oven. This recipe is also good in a crock-pot, just cook until you're ready to eat.
In a heavy saucepan, combine maple syrup, butter and nutmeg, boiling until mixture reaches 270° on a candy thermometer (soft crack stage), stirring occasionally. Mix popcorn, almonds and pecans. Dribble syrup mixture onto popcorn and nut mixture until well covered. May be made into bite-size popcorn balls and wrapped in wax paper or pressed into a large oiled pan and broken into smaller pieces when hardened. Keep in a container with a tight lid. Makes 7 to 9 balls.
Cream margarine and sugar. Add flour, buttermilk and vanilla. Add eggs. Beat well. Pour into prepared pie crust. Bake until firm at 350°.
Brown hamburger; drain. Add tomato sauce, beans and chili powder. Simmer 30 minutes.
Mix well. Add milk, a little at a time. Make stiff dough. Roll out on a floured wax paper, very thin. Put in a greased pan. Trim edges off. Bake 15 minutes at 400°.
Cream butter and sugar. Add egg yolk and vanilla. Beat. Add flour and mix thoroughly. Spread on cookie sheet and bake at 350° for 20 to 25 minutes.
Cook flour and milk together until it forms a paste. Cool. Add Crisco and oleo; beat well. Add sugar and vanilla. Beat until creamy.
Combine dry jello, cheese and mayonnaise. Add hot water and stir until dissolved. Add pineapple with juice. If desired, add nuts. Pour mixture into mold and place in refrigerator.
Cut chicken wings in two pieces and discard end piece. Mix ginger, soy sauce, sugar, vinegar and garlic powder. Pour over chicken and marinate overnight. Then place chicken in large metal pan(s) in single layer. Baste with leftover marinade. Bake, uncovered, at 375° for 45 minutes. Baste every 15 minutes until done. Yields 25 to 30 servings.
Cream together the sugar and shortening. Add egg; beat well. Stir in molasses. Sift and add alternately with buttermilk the flour, baking powder, soda, cinnamon, nutmeg, allspice and salt. Add additional flour to make dough stiff enough to handle. Knead dough on a floured board. Divide into 5 portions. Pat each portion into greased and floured 9-inch pans. Bake at 370° for about 10 minutes. Stack layers with fruit preserves, such as apple butter, and serve.
Wash potatoes well. Let dry and grease thoroughly. Place in baking pan and bake in hot oven at 350° for 1 hour or until potatoes are tender. Serves 4. Each potato is considered a serving. So more or less potatoes may be used.
Mix hamburger, rice, crackers, egg, salt, pepper and 1/2 can of tomato sauce together. Cut bell peppers in half. Stuf with hamburger mixture. Cover with tomato sauce and a little water. Bake at 350° for 1 1/2 hours.
Combine beef, celery, onions, carrots, potatoes, tapioca, tomato juice, bread, sugar, bay leaves, salt and pepper in 2-quart baking dish; mix well. Bake at 250° for 5 hours. Remove bay leaves. Yield: 6 servings.
Combine Hi-C and sherbet. Gradually stir in ginger ale. Serve over an ice ring. Makes 12 to 16 servings.
Beat ingredients until stiff. Set oven to 450°. Get hot! Put cake in ungreased 9 x 13-inch pan and place in hot oven. Turn off oven and let bake overnight. Use your favorite filling with Cool Whip topping.
Marinate the meat for 1 hour, then drain in a colander. Place on trays to dry. For faster drying, do not overlap the meat on the trays and turn the meat over at least once during the drying period. Dry at 145° for 8 to 10 hours. It is ready when it bends like a green willow without breaking. Long term storage should be in the refrigerator.
Cream shortening, butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Sift flour and dry ingredients together 3 times. Add vanilla to milk. Add flour and alternately blend well. Bake in tube pan at 325° for 1 hour and 20 minutes.
Melt shortening and cocoa. Then add sugar, eggs (one at a time) plus salt and vanilla. Then add nuts and flour. Cook at 325° for 25 minutes.
Prepare stuffing according to package directions. Set aside. Combine evaporated milk and meat. Divide into 5 patties on waxed paper. Pat each to 6-inch circles. Put 1/4 cup stuffing in center of each patty. Draw meat over stuffing and seal. Place in 1 1/2-quart casserole dish. Combine remaining ingredients. Pour over meat. Bake, uncovered, at 350° for 45 minutes. Makes 5 servings.
Follow directions on cake mix. Use butter instead of oil. Mix at low speed for proper time. Fold in cherry pie filling. Bake in sheet pan at 350° for 35 to 45 minutes. Frost with chocolate icing; cut into squares. Top each square with a cherry with a stem.
Cream butter, Crisco, cream cheese and sugar until fluffy. Add 1 cup flour and the baking powder; beat well. Add 3 eggs and the vanilla; beat well. Add 1 cup flour and 3 more eggs; beat well. Add 1 cup flour; beat well. Put into a greased tube pan. Bake in a 325° oven for 1 hour and 20 minutes. Let the cake cool for an hour on a rack, then remove from the pan.
Remove stems from spinach; wash leaves thoroughly and pat dry. Tear into bite size pieces. Combine spinach, strawberries and almonds in a large bowl; cover and chill. Just before serving, pour Poppy Seed Dressing over salad; toss gently. Yield: 12 to 16 servings.
Combine cherry Jell-O and boiling water. Chill. (Do not let Jell-O jell.) Combine Jell-O with other ingredients and chill.
Melt sugar in syrup over low heat. Add peanut butter and cook until mixture is smooth. Pour over corn flakes; mix well. Pour into buttered dish; let get firm.
Preheat oven to 350°. Grease and flour a 10 inch Bundt pan. Sift together flour, baking powder, and salt. Set aside. In a large bowl, cream butter, cream cheese and sugar until light and fluffy.
Drain peaches, reserving 1 cup syrup. Combine sugar, flour, nutmeg and salt; add reserved syrup. Cook and stir until mixture thickens; add next 4 ingredients, then peaches. Put in baking pan, top with crust, then sprinkle with sugar. Bake in hot oven (400°) for 40 to 45 minutes. If cobbler browns too quickly, cover with foil.
Saute onion in margarine. Add broccoli. Cook rice according to directions. Add soup and cheese to rice. Mix together and cook for 45 minutes to 1 hour. Uncover for the last 15 minutes.
Mix jello and boiling water and add blueberries, juice and pineapple. Jell and when set add topping.
Mix all ingredients. Bake in an 8 x 8-inch greased pan at 400° for 30 minutes. Cut into squares. Serve warm or cooled. When doubling recipe, bake the same amount of time.
Cream together cream cheese and cream. Lightly brown almonds in butter. Mix together almonds, onions, cream cheese mixture, salt, pepper and horseradish. Put into greased casserole. Bake at 350° for 20 minutes. Serve with crackers or party breads.
Cook chicken. Bone and cut into cubes. Mix together flour, milk and margarine. Mix together soup and broth. Place chicken in baking dish. Spread Veg-All over chicken. Pour soup over all, then pour batter over this. Bake, until brown on top, at 400°.
Crush vanilla wafers and place in a large bowl. Add coconut, raisins and pecans. Mix well. Pour Eagle Brand milk over mixture and mix thoroughly with hands until it begins to form a ball. Press firmly into pan. Decorate top with candied cherries. Cover and refrigerate for several hours.
Boil pork slowly in water 1 hour. Pour off liquid. Add 3 cups water, brown sugar, vinegar, cloves and mustard. Boil slowly about 1 hour. Let stand in mixture several hours or overnight. Slice.
Saute onions and garlic in 2 tablespoons of the oil in large heavy saucepan for 5 minutes. Stir in beef and cook over medium heat until browned. Add salt, tomatoes, tomato sauce, tomato paste, water, basil, oregano, sugar and parsley flakes. Bring sauce to a boil; simmer for 45 minutes.
In a saucepan, cook the onion, celery and garlic in margarine until tender. Blend in soup, water, cheese, sherry, parsley and pimento. Cook over low heat until cheese is melted. Stir often. Add meat or shrimp and heat for a few minutes. Pour over spaghetti and mix. Makes 3 to 4 servings.
Blend chicken (deboned) in blender. Mix with all seasonings, blending altogether. Put 1 teaspoon chicken in middle of each won ton wrapper; deep fry until golden brown. Seal the wrappers (with chicken in them) with water (make sure). Eat with sweet and sour sauce.
Stir raspberries, water, cornstarch and sugar over medium heat until thick and clear. Remove from heat and add extract. Pour into stemmed dishes and chill. Serve topped with whipped cream and a sprinkle of almonds. Serves 4.
In saucepan, combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount hot mixture into yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Add 1/2 cup coconut and stir. Pour into cooked pastry shell. Top with meringue. Sprinkle 1/2 cup coconut and bake until golden.
Blend all together well. Roll dough in balls and roll in sugar. Place on cookie sheet and flatten. Bake at 350° for 10 to 12 minutes.
Combine all ingredients. Mix well. Store in an airtight container. To prepare one serving, add 3 tablespoons mix to 6 ounces hot water. Stir well. Yield: 3 cups dry mix.
In a large mixing bowl, beat the egg, then add the oil and beat again. Add salt, poultry seasoning and pepper. Pour into jar, cover and refrigerate. The sauce will keep for several weeks. Don't let it become contaminated with chicken before using. This mixture is enough to use for 10 chicken halves. Makes 3 cups.