HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the eggplant; cut in small pieces and boil until tender. Melt butter; blend in dry flour and add milk slowly, stirring constantly. When thick, add the other ingredients with the well-beaten yolks of the eggs. Last, fold in the stiffly beaten egg whites, place in a greased baking dish and bake in a moderate oven about 30 minutes. Serve immediately.
Mix all together for 2 minutes. Pour into two loaf pans. Bake at 350° for 50 minutes.
Clean, wash and ry fish thoroughly with towel. Dip in beaten eggs. Salt and pepper fish and roll in commercial potato flakes.
Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into 10 x 6 x 2-inch greased baking dish. Cover and bake at 375° for 30 minutes. Combine remaining ingredients until crumbly. Sprinkle over squash mixture. Bake uncovered about 45 minutes longer or until squash is tender. Serve warm. Makes 8 servings.
Stir together the flour, sugar, baking powder and salt. Combine egg, milk and oil; add to dry ingredients, stirring just until combined. Stir in nuts. Turn into a greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven about 1 to 1 1/4 hours. Cool in pan 10 minutes. Remove from pan. Cool on a rack. Wrap and store overnight.
Mix all ingredients, except chicken, in plastic bag. Add chicken and shake to coat. Put in shallow baking dish and bake, covered, for 45 minutes at 350°. Take out and drain. Bake, uncovered, an additional 20 to 30 minutes. May add a little garlic powder or flakes to dry mixture, if desired. Makes 4 servings.
Mix and shake well. Pour over slaw and vegetables. Better if left overnight in refrigerator.
Mix shortening, sugar and eggs. Stir in cream and vanilla. Stir in flour, baking soda and salt until blended. Chill at least 1 hour. Heat oven to 400°. Roll dough 1/8-inch thick on lightly floured board. Cut rounds. Place apple butter on one round and place another round on top. Press edges together. Bake 8 to 10 minutes. Makes 2 dozen cookies.
We first prepare the caramel. Melt the sugar in a 9 x 5-inch loaf pan at medium heat. Cover all the sides of the pan with the caramel. Let it cool off while you continue with the recipe.
In large skillet, stir-fry chicken in oil until brown. Add broccoli, pepper and water chestnuts. Stir-fry until tender. Mix broth, soy sauce, garlic, ginger, cornstarch and sugar and add to skillet. Bring to a boil one minute or to taste. Serve over rice or noodles.
Combine all ingredients thoroughly, using a very large bowl or pot. Store at room temperature in any container with a lid.
Mix margarine and bread crumbs. Put half of mixture in bottom of casserole dish. Save other half for topping. Mix remaining ingredients together. Pour over bread crumbs. Top with remaining bread crumbs. Bake at 350° until well done.
Mix cake mix, 1 egg and 1 stick melted oleo; save 1 cup to put on top. Mix well and press into greased 13 x 9-inch pan.
Bake chicken breasts in broiler and cover with foil at 325° until tender. Remove and set aside. In large pot, saute bell pepper, onion, mushrooms, garlic, Italian herbs and oregano in 1/2 cup of wine and olive oil until tender. Add the Prego sauce and other half of wine. Cook on low heat for 30 minutes. Cook noodles as directed on package. Place noodles and chicken breasts and cover with sauce in casserole dish. Top with cheese. Bake at 325° for 30 minutes.
Prepare cake mix according to directions. Pour 1/2 of batter into a 9 x 13-inch pan and bake at 350° for 15 minutes. While baking, melt caramels with milk and butter in saucepan over low heat, stirring constantly. When cake has baked 15 minutes, pour caramel mixture over cake. Sprinkle with 1 cup nuts and 1 cup chocolate chips. Cover with remaining batter. Sprinkle with remaining nuts and bake for 20 minutes longer. Cool and serve from pan.
Spread canned chili straight from the can onto chips. Top with Velveeta cheese and your favorite toppings. Heat on cookie sheet in 350° oven until cheese melts. Spoon on picante sauce and serve warm. Touchdown!
Preheat oven to 350°. Process corn flakes, cheese and spices in blender. Dip potatoes in butter, then corn flake mixture. Place on well-greased baking sheet. Bake for 20 to 25 minutes.
Mix flour and salt. Measure 3/4 cup Spray (vegetable shortening).
Heat oven to 350°. Pat stuffing evenly into a 9-inch pie pan. Press on the sides, too. Sprinkle turkey and cheese in pan. Beat eggs and milk; pour over turkey. Bake for 35 to 40 minutes. Let stand 5 minutes.
Put in freezer. Mix 2 scoops in 8-ounce glass. Fill glass with 7-Up, Slice or 50/50.
Mix sugar, 1 tablespoon flour and cinnamon. Put apples in cake pan; coat with mixture of flour, cinnamon and sugar. Mix together butter, brown sugar, oatmeal, 3/4 cup flour and baking powder until crumbly and spread over apple mixture. Bake at 350° until apples are soft.
1st Layer: Brown ground chuck and drain well. Add taco seasoning and follow instructions on back of envelope. Pour meat into oblong baking dish.
Brown seasoned meat and onion; drain. Add beans, tomatoes and chili mix. Simmer 10 minutes; add mashed potatoes. Simmer on top of stove or in oven for 10 to 15 minutes on low heat. Add water to make chili thick or thin as you want it.
Cook meat, onion, salt, green pepper and Worcestershire sauce for 15 minutes. Mix remaining ingredients with meat mixture and layer in 3-quart baking dish with noodles and bake, covered, for 1 hour at 350°. Serves 6 or 8. Can do ahead.
Combine all except 1/2 cheese and 1/2 onion rings. Bake at 350° for 30 minutes or 8 minutes in the microwave. Place remainder of cheese and onion rings on top. Bake 5 minutes, uncovered, or 1 minute in microwave.
Combine 1/2 cup powdered sugar with strawberries. Set aside for 30 minutes. Cream together remaining powdered sugar and cream cheese; blend in vanilla and cool whip. Pour mixture into pie crust. Drain strawberries, saving juice. Add enough water to make 1/3 cup. Mix cornstarch, food colorings and juice. Cook until thick. Stir in berries. Spoon over filling. Chill. May be made in individual graham cracker shells.
Wash and scrub potatoes. Bake at 425° for 50 minutes. Wash and prepare vegetables, cutting into bite sized pieces. Wait to steam vegetables until potatoes are 10 minutes from being done.
Crumble graham crackers and mix with melted butter; put half in bottom of pan. Save half for top. Melt marshmallows in top of a double boiler with milk. Cool. Combine marshmallows, whipped cream and fruit cocktail. Pour in pan and top with remaining graham cracker topping. Chill and serve.
Preheat oven to 350°. Melt margarine. Mix corns, sour cream and corn muffin mix. Place mixture in greased 9 x 13-inch pan. Bake 15 minutes, then sprinkle cheese on top and bake 30 minutes.
Brown ground beef and onion with salt, pepper and oregano. Boil noodles in pot with salt and butter. Drain when able to cut through noodles. Stir in sour cream. Place in bottom of casserole dish. Place drained meat mixture on top of noodles. Add 1/2 cheese. Top cheese with tomato soup (straight from the can). Fill soup can 1/2 full with water. Make small holes with knife in top of casserole. Pour in water. Add remaining cheese. Cook in 325° oven for 20 to 30 minutes.
Place apples in 9 x 9-inch baking dish. Sprinkle with lemon juice. Mix all the rest of the ingredients together and put on top of the apples. Bake at 375° for 30 minutes.
Mix well and form into patties at the size that suits you best. Cook as you would any hamburger. Freezes well. Delicious and moist.
Combine all ingredients except pecans. Mix well. Shape into a ball and roll in the chopped pecans. Chill well.
Cream butter, sugar and egg well. Add vanilla and beat thoroughly. Sift dry ingredients together and stir in; add nuts. Spread in greased 8-inch square pan and bake at 350° for 30 minutes. Remove from oven and top with cut marshmallows. Place them close together. Return to oven for about 2 minutes, or until softened. When cool, frost.
Cook chicken about 1 1/2 hours. Remove skin and bones. Cut into pieces and set aside. Melt butter and add dressing. Mix well. Mix broth and soups together over medium heat until heated through. Pour 1/2 of dressing and butter mix into bottom of pan. Layer all of chicken over this. Finish with the rest of dressing mixture. Pour hot soup mixture over entire pan. Bake at 350° for about 45 minutes.
Brown ground beef and drain. Place ground beef in bottom of casserole dish. Add layer of sliced onion and layer of sliced potato. Pour evaporated milk over top and add salt and pepper. Bake in 400 oven for 30 to 40 minutes. Remove from oven and add layer of cheese on top. Return to oven until melted.
Combine sugar and corn syrup; bring just to a boil over medium heat. Stir in peanut butter. Mix in Rice Krispies. Press into buttered 13 x 9 x 2-inch pan. Chill until firm (about 15 minutes).
Quarter unpeeled apples. Boil until soft. Put through strainer. Discard skins and seeds. Combine apples with cider and sugar. Bring to a boil. Simmer until thickened, stirring often. Add spices and continue simmering until of spreading consistency (2 to 3 hours). Spoon into sterilized jars. Yields 2 quarts.
Brown beef; drain. Add garlic, basil, salt and parsley flakes; stir. Add tomatoes and paste. Set aside.
Cut a 1/2-inch slice from the top of each tomato. Carefully scoop out pulp (a mellon baller works well). Chop pulp. Drain and set aside. Place tomato shells upside-down on paper towels to drain.
Combine broccoli, mayonnaise, soup, eggs and onion. Add salt and pepper to taste. Place in casserole; sprinkle cheese over top. In a frying pan, melt margarine and mix in stuffing. Put stuffing mix on top of broccoli. Preheat oven to 350°. Place in oven and bake at 350° for 45 minutes. Serves 12.
Blend crushed pineapple with its liquid, one can at a time, 15 to 20 seconds until thick in covered blender. Combine blended pineapple and undiluted lemonade concentrate in a large punch bowl. Stir in club soda and champagne. Add ice and serve at once.
Mix flour, chopped nuts and butter together and pat in bottom of 9 x 13 x 2-inch pan and bake at 350° for 15 minutes. Cool. Beat together cream cheese, confectioners sugar and Cool Whip and put on top of crust. Beat puddings and cold milk together and put on top of cheese mixture, then cover with Cool Whip and sprinkle with chopped nuts.
Mix sugar, milk and chopped dates. Cook to soft boil, stirring constantly. Add butter and nuts. Beat until stiff. Pour on damp cloth and wrap around, forming a roll. This may be sliced when cold.
Barely cook the mixed vegetables in salted water. Drain and cool. Add the remaining ingredients. Mix together and marinate overnight.
Mix crumbs and butter; cook broccoli and drain. Melt cheese and milk. Stir in sauce. Put in casserole, put crumbs on top. Sprinkle with paprika. Bake at 350° about 30 to 40 minutes.
Mix. Put in buttered baking dish. Top with 1/2 pound fresh crumbled bacon and 1/4 cup stuffed olives. Bake at 350° for 1 hour.
Mix oregano, cornstarch, basil, pepper flakes and garlic powder. Add chili powder and onion flakes. Store in airtight container. Use 1 1/2 tablespoons of spice mixture for each pound of meat.
Cook green beans according to directions. Combine milk, soup and pepper; pour over beans. Add 1/2 can onions. Pour into a 1 1/2-quart casserole dish. Bake at 350° for 20 minutes. Garnish with 1/2 can of onions and pimentos. Bake 5 more minutes. Serves 6.
Mix all ingredients. Cover and bake 5 hours at 250°. Serves 6.
Melt butter in saucepan; add green onion and garlic. Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper. Squeeze lemon over shrimp. Add barbecue sauce. Saute 4 to 6 minutes. Don't overcook!
Set oven to 375°. Sift flour with salt and baking powder. Cream shortening with sifted sugar. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with the combined evaporated milk and orange juice. Mix thoroughly. Put apples and raisins through food chopper and add grated orange rind and fold into mixture. Drop from 1/2 teaspoon onto well-greased cookie sheet. Bake 12 to 15 minutes.
Mix all but the last 2 ingredients together. Mix well. Add the last 2 ingredients. Put in a greased and floured bundt pan. Bake at 350 degrees for 45 to 60 minutes.
Strip the skin from the chicken; remove the seeds from the green peppers and slice them into thin rings. Place chicken in skillet. Cover with pepper rings and pour in V-8 juice (or similar vegetable juice mixture) until chicken is submerged. Cover skillet; cook at 250° (low heat) until chicken is tender (about 2 1/2 to 3 hours).
Partially bake pie shell so that bottom will not be soggy in cooked quiche. Cook bacon; drain and crumble. Beat eggs and milk; stir in bacon and cheese. Mix and pour into partially baked pie shell. Bake at 325° for 30 to 35 minutes.
Combine dressing and soy sauce over chicken breasts; marinate, covered, 6 to 8 hours, chilled. Grill or stir-fry chicken slices. In skillet, saute all vegetables in marinade until tender-crisp. Fill pita halves with chicken strips and vegetables. Serve with yogurt and picante sauce.
Spread cream cheese over a 9 x 13-inch pan. Spread chili over cream cheese. Sprinkle top with Cheddar cheese. Heat to melt Cheddar. Serve with nacho chips.
Use firm, fresh, medium size cucumbers. Wash and cut into quarters or slices. Put into container and pour boiling water over them; let set overnight. Pack solid in jars. Make pickling solution; boil 5 minutes. Pour hot over cucumbers and seal. Yields 6 pints (more or less).
Grease cookie sheet and have ready near microwave. In 2-quart bowl, mix sugar and syrup. Microwave on High 4 minutes. Add peanuts. Mix well, carefully. Microwave on High 4 minutes. Add vanilla and butter; mix well. Microwave 1 1/2 to 2 minutes. Add baking soda. Stir until light and foamy. Immediately pour onto prepared sheet and spread with buttered spatula. This step must be done quickly or mixture may harden in bowl. Cool 30 to 60 minutes. Break into pieces. Makes 1/2 pound peanut brittle.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in a large bowl. Beat well. Mix soda and flour together; add to mixture. Beat well. Add apples and pecans. Stir. Mixture will be very thick. Spoon into a greased and floured Bundt or tube pan. Bake at 325° for 1 1/2 hours. Allow cake to cool completely before removing from pan (about 1 hour).
In a large bowl beat all ingredients with electric mixer (high speed) for 20 minutes. Pour into 2 (9-inch) pie shells and chill. Top with whipped cream or Cool Whip before serving.
Butter and line bottom of 9 x 13-inch pan with graham crackers. Mix cream cheese with a little milk. Gradually add rest of milk. Mix in pudding. Beat 2 minutes. Fold in Cool Whip. Alternate layers of pudding with crackers. End with crackers on top (3 layers of crackers, 2 of pudding total). Cover with chocolate frosting. Refrigerate overnight.
Mix bread, ham and cheese in large bowl. Layer 1/3 in buttered 9 x 13-inch pan. Mix flour and mustard; sprinkle one tablespoon over layer in pan and drizzle with melted butter. Repeat with each third. Beat eggs with milk and pepper sauce until foamy. Pour over layers in pan. Cover and chill at least 4 hours or overnight. Bake, uncovered, at 350° for 1 hour or until puffed and golden.
Cook spaghetti as directed on package; drain. Cook broccoli, tomatoes, garlic, bell pepper and onion in broth in skillet over medium heat about 5 minutes. Stir in chicken. Cook 2 or 3 minutes, stirring constantly until broccoli is crisp-tender and chicken is no longer pink in center. Stir in spaghetti and remaining ingredients. Toss until heated through. Yields 6 servings.
Cream butter and brown sugar. Mix eggs, buttermilk, flour, soda, salt, cinnamon, nutmeg and cloves.
Mix oil, eggs and sugar well. Sift flour, salt, cinnamon and soda together. Add vanilla and apples. Bake in tube pan for 1 hour and 15 minutes at 350°.
Mix soup per the directions on the can, using half and half instead of water. Add a pinch of tarragon while the soup is heating.
Combine mayonnaise, flour, salt and pepper. Gradually add milk. Cook, stirring constantly, over low heat until thickened. Add Cheddar cheese; stir until melted. Place potatoes in a 10 x 6-inch baking dish. Pour sauce over potatoes. Bake in a 350° oven for about 60 minutes, or until potatoes are tender and bubbly. Makes 4 to 6 servings.
In a large kettle, saut onions in butter until tender. Stir in beef and garlic and saut until browned. Add remaining ingredients. Bring to a boil, reduce heat and simmer 1 hour.
Cook beans in water. Add onion during the last hour. (You use leftover beans.) The amount of beans depends on how many you are trying to feed.
Broil ham slices 5-inches from the heat for 5 minutes. Meanwhile, slice 1 lemon half. Set aside. Grate peel from other half and squeeze 1 tablespoon juice into a bowl. Add peel, brown sugar and mustard to juice. Turn ham over; brush with lemon mixture. Top with lemon slices. Broil 3 to 4 more or until ham is heated through. Yields 2 servings.
Cook broccoli per box directions until tender, but crisp. Place in greased 9 x 13-inch pan. Layer chicken on top. Combine soups, mayonnaise and lemon juice and pour over chicken. Sprinkle with cheese. Combine bread crumbs with butter and sprinkle over all. Bake at 350° for about 35 minutes. Makes 8 to 10 servings.
Add anything you like (nuts, raisins, chocolate bits, peanut butter or oatmeal). Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes in 350° oven. Cool 1 minute before removing.
Peel and cook sweet potatoes until they are soft enough to mash. Move to a large bowl and add ingredients. After thorough mixing of ingredients, taste; if you need anymore of the ingredients, add in pinches. Mix marshmallows into the mixture and put remaining marshmallows on top of potato casserole. Bake in oven at 250° until marshmallows are brown and melted. You can add pineapple or raisins if you like.
Put sugar, water, syrup and peanuts in saucepan. Cook to 300°, stirring constantly. Take off stove and add soda; stir. Pour on aluminum foil and break when cool.
Sift together dry ingredients, then mix and make a well in center. Mix in small bowl rest of ingredients. Pour into well of dry ingredients. Stir until all is moistened. Pour into two well-greased standard loaf pans. Bake at 350° for 1 hour or until done.
Mix ingredients by rubbing between hands to mix until it forms a ball. Add raw egg if too dry and crumbly. Roll dough 1/4-inch thick. Cut cookies with cookie cutters. Place on sprayed cookie sheets. Brush with raw egg white to decorate with sugar, etc.	Bake 10 to 12 minutes (less time if thinner cookies) at 350°. Let stand 1 minute. Remove and cool. Keep dough not in use refrigerated and covered.
Preheat oven to 350°. Wash and cut peppers in half lengthwise. Remove seeds and put in boiling water for 10 to 15 minutes until tender.
Blend oil, honey and lemon rind until nearly smooth; beat in eggs. Sift dry ingredients together; add to oil mixture alternately with banana pulp, beating until smooth after each addition. Fold in nuts and raisins. Place batter in a greased loaf pan. Bake at 350° for 50 minutes or until toothpick inserted comes out clean. Cool 5 minutes, then remove from pan. Makes 1 large loaf.
Mix beaten cream cheese with sour cream, then mix in the other ingredients; let set overnight in refrigerator.
Melt the margarine with the cocoa. Beat the eggs and add the sugar and flour. Add the vanilla and nuts. Pour all ingredients in a greased pie plate and bake at 300° for 45 minutes. The crust will form.
Use amount of butter called for on package of potatoes and melt in skillet. Add onions and saute until clear. Add kielbasa. Simmer 5 minutes. Add potatoes, garlic powder to taste, cheese and milk (according to back of package). Cook by the package directions. Feeds 6 hungry people.
Place spinach, mushrooms and almonds in serving bowl. Combine remaining ingredients in saucepan and bring to a boil; pour hot dressing over salad and toss.
Fold whipped topping into the cottage cheese. Sprinkle dry gelatin over that mixture and stir well to combine. Fold in mandarin oranges. Chill until firm. Makes a large salad. Garnish with maraschino cherries for added color.
Thaw out boneless pork chops; put them in a shallow pan or a baking dish or whatever you desire. You can boil them or bake them. Preheat oven if baking, at 350°. Bake pork chops for 1 hour or until done (or put under broiler). When pork chops are done, put a slice of whole pineapple on top of pork chop. Put meat tenderizer or your salt and pepper on them and return to oven or broiler until pineapple gets a little brown on top. Take out of oven and enjoy. If you desire, you can put the pineapple juice on top of the pineapple slices. The juice will absorb in the pork chops when cooked.
Combine cornbread crumbs, 1/2 cup of the enchilada sauce and salt. Add ground beef; mix well. Shape into 1-inch balls. Place in shallow baking pan. Bake, uncovered, in a 350° oven for 18 to 20 minutes, or until done. Thoroughly drain meatballs; place in chafing dish. Pour sauce over; top with shredded cheese. Keep warm over low heat. Serve with wooden picks. Makes 60 to 80 appetizers.
Melt butter in a pan. Mix rest of ingredients in a bowl. Drip mixture over the butter in the pan, but don't mix! Drain juice from fruit. Spread over pan evenly. Sprinkle some sugar over fruit. Preheat oven to 350°. Bake 30 to 45 minutes or until crunchy brown.
Peel and devein shrimp. Saute garlic in olive oil slowly. Add shrimp. Strain clams (keeping the juice). Add clams and mix, then add juice until warm. Add cornstarch to thicken. Mix shrimp and clam mixture to cooked fettucini. Mix with parsley and Locatelli cheese.
Melt brown sugar and butter in 8 or 9-inch square pan. Add pineapple and cinnamon; mix well. Place biscuits on top. Bake at 425° for 10 minutes or until browned. Yield: 6 servings.
Heat oven to 350°. Drain peaches, reserving syrup. Mix water and margarine in a bowl. Stir in stuffing mix, half of the peaches and syrup. Arrange chops in baking pan. Cover with stuffing mixture and top with remaining peaches. Drizzle with mustard. Bake 60 minutes.
Combine eggs, milk, onion and Worcestershire sauce. Stir in ham, cheese and rice. Bake at 350° in a 6 x 10-inch dish or 7 x 11-inch dish for 35 to 40 minutes.
Soak bread crumbs in milk. Mix in ground beef, onion, egg and seasonings. Shape mixture into 1 to 1 1/2-inch balls. Melt butter in	large skillet, add meatballs and brown on all sides. Cover; simmer over low heat for 10 minutes.
Mix ingredients thoroughly, except bacon and tomato sauce. Put in loaf pan with 2 strips of bacon on top, if you want bacon flavor. Pour the tomato sauce over the loaf. Bake 1 hour at 350°. Serves 6.
Whip cream until it holds peaks. Add 1/3 cup sugar, almonds and vanilla.
Melt sugar and syrup in pan. Bring to a boil and remove from heat. Add peanut butter. Stir until smooth. Pour over Rice Krispies. Press into a 9 x 13-inch pan. Melt chips together and pour over pressed mixture. Cool and cut.
Dissolve gelatin in cold water, then hot water. Add lemon juice and sugar. Set aside until quite thick. Then beat until light, fluffy and white. Beat egg whites until stiff. Beat together. Chill. Serve with custard. Great with Christmas dinner!!!!
Mix thoroughly and bake in two greased and floured 9-inch pans. Bake at 350° for 20 to 25 minutes. Do not overbake.
Slice each knockwurst into 3 diagonal pieces; heat oil in a large skillet. Saute knockwurst, pepper squares and onions until tender, about 5 minutes. Add peas and tomato juice. Stir to combine; simmer, covered, 10 minutes.
Blend together the cream cheese and sour cream. Layer sour cream mixture, beans, taco sauce and other ingredients.
Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff, but not dry. Spread meringue on top of pie while filling is still hot, sealing edges carefully to crust. Bake at 350° for 15 minutes or golden brown.