HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Peel eggplant if desired and cut into 1/4-inch slices. Dip each slice into eggs, then into bread crumbs. Saute in oil until golden brown on both sides. Place layer of eggplant in roaster; sprinkle with oregano, Parmesan and Mozzarella. Cover well with tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella. Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted. Serves 4 to 6.
Prepare Jell-O as on package except put several ice cubes to chill Jell-O to harden. Take ice cubes out after Jell-O hardens. Pour 1 tub Cool Whip and mix together well. Combine sliced strawberries with Jell-O and Cool Whip. Pour into a graham cracker pie crust and refrigerate until firm.
Blend softened cream cheese and vanilla flavoring. Gradually add powdered sugar until it reaches desired consistency.
Cook chicken and chop in small pieces. Save broth. In a large casserole dish, melt margarine and add stuffing mix. Stir until mix is coated with margarine. Remove half of mix; add half of the chicken and pour cream of mushroom soup over remaining half of mix. Add the remaining mix and chicken and pour cream of chicken soup over. Pour chicken broth over this and bake at 350° for 45 minutes.
Place butter, peanut butter and marshmallows in an 8 to 12-cup measure. Microwave on High for 2 1/2 to 3 1/2 minutes; stir until smooth. Stir in cereal and peanuts; blend well. Press into a 9-inch square pan. Cool; cut into squares.
Boil ham until tender in enough water to cover. Remove ham from broth, add vegetables to broth and cook until vegetables are tender. Do not overcook. Serve with cornbread.
Fix jello as directed (omit 1 cup cold water). Chill until set. Add cranberries, pecans and celery. Chill until firm. Yields 8 servings.
Dip chicken in skim milk to which has been added the hot sauce. Mix cornflakes, paprika, salt and pepper. Coat chicken in cornflake mixture. Bake for 40 minutes at 350° in a pan lined with foil and sprayed with Pam. Brown under broiler for 5 minutes. Do not turn chicken.
Mix together all ingredients. Spread on one loaf of Italian bread. Heat in oven until cheese bubbles.
Cream the first 3 ingredients together. Stir together flour, nuts and salt. Add to creamed mixture. Mix until crumbly. Reserve 1 cup for topping. Pat remaining into ungreased oblong baking pan. Combine preserves and remaining ingredients. Spread over crumb layer. Top with reserved crumbs. Bake at 350° until golden, 30 to 35 minutes. Cut while warm. Yields 32 bars.
Beat cream cheese until smooth. Gradually beat in sugar. blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set. Garnish with strawberries or cherries if desired.
Line a 9-inch square baking pan with foil. In 1-quart saucepan, combine butter, 2 tablespoons peanut butter, honey and brown sugar. Heat over low heat. Stir occasionally until smooth and melted. Pour hot mixture over cereal in large bowl. Stir well. Turn cereal mixture into foil-lined pan. Press down evenly. Cool completely.
Place in layers in an 11 x 9-inch baking dish the broccoli, 1/2 stick oleo broken into bits and cheese, broken up. Spread soup over final layer. Break up the other 1/2 stick of oleo over top of soup. Place crackers on top and bake at 350° for 45 minutes.
In one bowl, combine the first 4 ingredients. In another bowl, combine remaining ingredients. Mix the 2 mixtures together. Bake at 325° for 45 to 55 minutes in greased 13 x 9-inch pan. Serve with custard, ice cream or whipped cream.
Preheat oven to 325°. Place 1/2 package of crackers on bottom. Add a thick layer of cabbage. Add milk and butter. Season to taste. Add a thick layer of cheese and the remainder of crackers. Top with a light layer of cheese. Bake for 35 minutes. Let cool. Serve.
Mix soups together with milk and heat. Cook broccoli and cauliflower. Mash fine. Put mixtures together and heat.
Preheat oven to 350°. In a greased dish (13 x 9-inches) place ingredients. Also sprinkle some cheese on top. Bake 1 hour.
Mix soup, sour cream, milk, lemon juice and curry powder together. Add broccoli, chicken and cheese and mix thoroughly. Place in a lightly greased 2-quart casserole; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly. Yield: 6 servings.
Mix all ingredients and place in a greased crock pot. Start on high, and cut back to low. Takes about 3 hours. (I use extra cheese and milk.)
Trim fat from pork; cut pork into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl. Stir in pork. Cover; refrigerate for 20 minutes. Cut each tomato into 8 wedges. Cut green pepper into 1-inch pieces. Heat vegetable oil (1 1/2 inches) in wok to 350°. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda. Stir pork pieces into batter until well coated. Fry about 15 pieces at a time until light brown, turning frequently, 4 minutes. Drain on paper towel. Increase oil temperature to 375°. Fry pork all at one time until golden brown, about 1 minute. Drain on paper towel; place pork on heated platter.
Mix the sugar and flour. Add the oleo, pecans, chocolate tidbits, vanilla and eggs. Mix and bake in a 9-inch pie shell at 325° for 1 hour.
Drain all fruit. Mix all ingredients together except Cool Whip. Pour into pie shells. Spread Cool Whip on top and chill for about 1 hour.
Place meat in deep kettle; cover with water. Simmer for 60 minutes per pound or until tender. Remove from water. Place in shallow baking pan. Spread meat with mustard and stud with whole cloves. Sprinkle with brown sugar. Bake at 350° for about 30 minutes or until meat is glazed.
Mix all ingredients together. Bake in greased and floured tube or Bundt pan for 50 to 60 minutes at 350°.
Mix together coconut and nuts; place in bottom of a greased 9 x 13-inch pan. Prepare cake according to directions; pour over coconut and nut mixture.
In 3 quart microwave-safe casserole, stir together brown sugar, granulated sugar, water, corn syrup and butter. Cover with lid or plastic wrap, turning back one section to vent steam. Microwave at High setting (100% power) 8 minutes, stirring after 4 minutes. Stir in pecans and vanilla, cover again and microwave 2 minutes more. Stir in confectioners sugar until well blended, continue stirring for 1 to 2 minutes or until mixture begins to thicken and loses its gloss. Quickly drop by rounded tablespoonful 3 inches apart onto buttered wax paper. (If mixture becomes to thick to drop from a spoon, stir in a few drops hot water.) Let stand until set.
Mix in order. Pour in greased, round layer pan or pie plate. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients in a large bowl. Chill 1 hour. Roll in balls and bake at 325° for 15 to 25 minutes.
Heat 1 cup of apricot syrup to boiling. Add jello. Dissolve and cool.
Slice up all vegetables and put to the side. Cut chicken up into bite-size pieces. Flour chicken and fry until brown on both sides. In a saucepan, boil chicken broth, soy sauce, garlic and sugar. Reduce mixture by half. Steam or saute broccoli and onion until tender. Add chicken and sauce; simmer over medium heat for 20 minutes. Serve over rice.
Drain pineapple, reserving 3 tablespoons juice. Mix flour and sugar; slowly add pineapple juice. Add chunks. Pour mixture into greased casserole dish. Combine margarine and cracker crumbs; sprinkle over mixture. Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
Line bottom of casserole with round crackers. Pour melted margarine over. Mix vegetables and mayonnaise; pour into dish. Top with cheese. Bake at 350° for 30 minutes.
Cream the butter and sugar. Add the buttermilk, soda and Karo. Cook until the mixture forms soft ball when dropped into cold water. Remove from heat and add the vanilla and nuts. Beat well before pouring into 8 x 8-inch pan. Makes 36 pieces.
Combine bread crumbs, cheese and pepper. Set aside. Dip pieces of chicken in melted margarine. Roll each piece in bread crumb mixture. Place chicken in a 9 x 13-inch pan. Bake at 350° for 35 minutes only until golden brown. Yields 6 servings.
Drain sliced pineapple, saving 1/3 cup juice. Place pineapple slices in a lightly greased 11 x 7 x 1 1/2-inch baking dish. Sprinkle with cheese. Combine remaining pineapple juice, sugar and flour in small mixing bowl. Pour mixture over cheese. Combine cracker crumbs and butter in small mixing bowl and sprinkle over flour mixture. Bake at 350° for 25 minutes or until bubbly. Makes 8 servings.
Cream shortening and sugar; add eggs, mixing well. Make a paste with food coloring and cocoa and add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar; blend, don't beat. Bake 30 minutes at 350° in two greased and floured pans (9-inch).
Add water to carrots and cook. Drain. Pour soup over hot carrots. Add onions, green peppers, celery, Worcestershire sauce, salt and pepper.
Boil beets until tender. Let cool for about 1 hour. Peel and dice. In large bowl, place diced beets, diced onion and diced cucumber. Mix and add vinegar and sugar (mix together until sugar dissolves); add sour cream. Tie two bunches of dill (with dental floss). Mix in with the ingredients. Stir gently. Cover with Saran Wrap and marinate overnight. Serve with buttermilk.
Combine all ingredients and shape into loaf. Bake at 350° about 1 hour.
Combine all ingredients except cabbage and sauerkraut. Steam cabbage to loosen leaves. Separate leaves and roll 2 tablespoons of meat mixture in each leaf. Fasten with toothpick. Place rolled leaves on bed of sauerkraut and bake for 1 hour at 350°.
With serrated knife, cut straight down in a circle neat the sides of the bread. Gently reach in the cut and separate the bread along the bottom, removing a cylinder of bread from the loaf. Set aside.
Sift flour and measure. Add soda, salt and spices. Sift together three times. Cream butter and egg, gradually adding sugar. Beat well. Add nuts and raisins. Add flour alternately with applesauce. Bake at 350° in 8 x 4-inch loaf pan. (For two 10-inch layers, make recipe 1 1/2 times.)
Preheat oven to 350 degrees. Mix Bisquick, oats and sugar in a large mixing bowl. Set aside. In a small bowl, mix eggs and milk. Add to dry ingredients along with bananas. Mix well. Fold in blueberries. Pour mixture into a well greased loaf pan. Bake for about 30 minutes or until a pick inserted in center comes out clean.
Mix pudding and pineapple (do not drain pineapple) together. Mix well. Add remaining ingredients; mix well. Cover and refrigerate at least 2 hours or overnight, if you wish.
Mix thoroughly grated cheese, pimentos, mayonnaise and pepper. Remove the top and middle section of bread loaf. Fill opening with pimento and cheese spread. Serve with bread pieces and crackers.
Make-ahead tip: Since you don't need meat drippings, you can make this gravy up to 2 days ahead. Cook's tip: Cooking the flour until it's a deep caramel color gives this gravy its robust flavor.
Mix hamburger, pork, seasonings, egg and rice together. Shape mixture into medium size balls. Peel cabbage into leaves. Hold the leaves under hot water to make them pliable. Wrap leaves around the hamburger balls. Place on bottom of large pot. Pour tomatoes and sauerkraut over these. Add more cabbage, if desired. Add enough water to fill pot. Cook, covered, at medium temperature for approximately 1 hour.
Mix can of ham and cream cheese well. Add onions and mix. Roll in parsley, refrigerate. Serve with Ritz crackers or Wheat Thins.
Place cider, sugar, salt and nutmeg in 1-quart measuring cup. Tie spices in cheesecloth and drop into cider. Cook on High for 4 to 5 minutes. Let stand 5 minutes. Remove spice bag and serve hot. Garnish with orange slices.
Brown meat, zucchini, celery, onion, salt, dry mustard and pepper. Mix milk and eggs until well blended. Stir into meat mixture.
Smash/cut the artichoke hearts into small pieces and mix with the first 4 ingredients. Then add the mayonnaise a couple of tablespoons at a time until all ingredients mix well. Place in microwave bowl and microwave on High for 5 to 8 minutes until hot and bubbly. Serve with crackers.
Combine cream cheese, margarine and sugar, beating until light and fluffy. Add vanilla or lemon extract and salt. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Spoon into greased 10-inch tube pan. Bake at 350° for 1 1/2 hours or until cake tests done. Cool 10 minutes and remove from pan.
Wash boneless chicken breasts and place in a 9 1/2 x 13 1/2-inch baking dish. In a separate bowl, mix Russian salad dressing, apricot preserves and water. Pour mixture over chicken and bake in a 350° oven for 1 hour. Remove from oven. Place pineapple and green pepper on chicken. Return to oven for 1/2 hour.
Blend butter and corn syrup, then stir in melted chocolate and vanilla. Mix sugar and dry milk, gradually stir into first mixture, then knead until thoroughly blended. Shape into 3/4-inch rolls and cut in 1-inch pieces. Makes about 1 1/2 pounds.
Boil the raisins, dates, pineapple and water for 3 minutes. Add margarine to this mixture; let cool. Mix flour, baking soda, eggs and vanilla; add to the cool fruit mixture. Add nuts. Put in a 10 x 13-inch pan. Bake at 350° for 12 minutes, or until done.
Mix flour, cornmeal, salt and baking powder. Stir in milk; quantity needed will vary. Batter should be on the thin side. Add eggs and shortening. Mix well. Bake in a greased pan at 400° until brown.
Reserve 4 franks. Slice the remaining ones 1/4-inch thick. Mix. Mix soup and mayonnaise. Combine half the soup with the sliced franks, caraway seed and sauerkraut. Spread in a large baking dish. Stir remaining soup mixture into potato slices. Spread over kraut mixture. Combine buttered crumbs and paprika; sprinkle over potatoes. Cut the reserved franks in half and press into top of casserole. Bake at 350° for about 45 minutes.
Saut onions in butter/margarine. Add green beans, mushrooms, water chestnuts and cream of celery soup. Heat until all is mixed. Pour into a casserole dish. Cover with foil and put into oven at 350° for 45 minutes. Remove foil and put shredded cheese on top and cook, uncovered, for 15 minutes or until cheese is melted on top. Serves 8 to 10.
Whip egg whites until stiff. While beating, add 1 cup sugar, a little at a time. Then add baking powder and vanilla. Fold crackers and nuts into egg whites.
Layer in large plate or bowl with sides, starting with beans. Pour salsa on right before serving. Serve with chips or crackers.
Sprinkle yeast over very warm water in a large bowl. Add a pinch of the sugar; stir to dissolve. Let stand until bubbly, about 10 minutes. Stir in rest of sugar, oil and salt. Sift 3 cups of the flour with the dry milk; stir into the yeast mixture. Beat until smooth. Stir in enough of the flour to make a soft but sticky dough.
Saute onions and bell pepper in vegetable oil. Add ground beef, bouillon powder and Cajun seasoning. Saute until done. Add mashed potatoes and mix well. Line pie pan with first pie crust. Pour in meat mixture. Cover with second crust. Poke a few holes in the crust. Bake at 375° for 35 minutes. Mixture can also be used for small individual pies.
Mix all ingredients together, except crackers. Pour mixture over crackers and mix carefully to coat. Allow to stand for 1 hour at room temperature, stirring occasionally. Store crackers in airtight container in a cool place.
Cook the 3 ingredients together until peanuts are done or until real brittle stage. Syrup gets brown and the peanuts pop. Take off heat and add all at once the soda, melted butter and vanilla. Stir real hard (it will bubble up). Pour immediately while still bubbling onto a buttered cookie sheet to cool and harden.
Work together flour, salt and shortening. Whip together egg, water and vinegar, then add to flour mixture. Divide into 3 balls. Roll each out on a floured board. Makes 3 pie crusts.
Mix ingredients together and chill at least 1 hour. Serve with chips and/or raw vegetables.
Saute margarine and onion in microwave. Combine soup, cheese and milk in pan over low heat. Add margarine and onion. Heat until mixed well. Add rest of ingredients and stir well. Put in a 2-quart baking dish. Bake in a 350° oven for 30 minutes.
Cook grits. Add 1 1/2 c. cheese reserving enough for top. Add eggs and pepper. Mix well. Pour into greased shallow 1 1/2 quart casserole. Top with remaining cheese. Sprinkle with paprika and bake at 375° for 20 minutes. Serves 6 to 8.
Brown pork chops in shortening. Remove from skillet and add water and onion soup mix to drippings. Stir and bring to a boil. Spread rice in bottom of 13 x 9 x 2-inch baking pan. Pour water mixture over rice. Place browned pork chops on top of rice. Sprinkle with salt and pepper. Cover with foil. Bake at 350° for 60 minutes. Yields 4 to 6 servings.
Combine ingredients and pour into an unbaked pie shell. Bake 350° for 30 minutes or until set.
Cook chicken in boiling water (1 to 2 hours). Debone and cut into bite-size pieces. In casserole dish, mix sour cream and soup. Add chicken pieces and mix again. Make stuffing following package directions. Put stuffing over chicken in casserole dish. Do not mix together during baking. Bake, covered, at 350° for 1 hour. Serves 4.
Slice the pound cake. Cover with fruit cocktail. Pour vanilla pudding over (not instant). Top with whipped cream or Cool Whip. Quick and good.
Combine flour and milk. Stir well. Add mayonnaise and stir. Butter small muffin tins. Spoon dough into tins about 1/2 to 2/3 full. Bake at 400° for 20 minutes. Makes 9 (2-inch) biscuits.
Spray pan with Pam and bake for 1 1/2 hours at 350°.
Pour boiling water over oatmeal and margarine; let stand 20 minutes. Cream together sugar, brown sugar and eggs. Stir into oatmeal mixture. Add 1 1/2 cups flour, salt, soda, baking powder, nutmeg and cinnamon. Mix well. Bake in a greased 9 x 13-inch pan 30 to 35 minutes at 350° until done.
Preheat oven to 350°. Brown ground beef and drain. Add the next 8 ingredients and water and simmer for 20 minutes. Combine Ricotta cheese and drained spinach. Place a layer of noodles in the bottom of a 13 x 9 x 2-inch pan. Top with 1/2 of Ricotta cheese mixture. Lay another layer of noodles and top with 1/2 Mozzarella. Repeat the layers. Cover pan with foil and bake at 350° for 1 hour.
Broil steak at 350° until tender. Saute onions in butter. Add rice, mushrooms and salt. Heat thoroughly. Fluff lightly with a fork. Serve with steak; garnish with onion rings, fried. Serves 6.
In skillet, heat oil and saute onion and green pepper until tender. Add zucchini and mushrooms with parsley, garlic, oregano and basil until softened. Stir in tomatoes, breaking with fork, and tomato sauce. Salt and pepper and simmer 10 to 15 minutes.
Separate rolls into triangles. Place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides of pan to form crust. Spoon ground pork over crust. Sprinkle with potatoes, bacon and mushrooms. Top with cheese. In a bowl, beat eggs, milk and salt. Pour into crust. Sprinkle Parmesan cheese over all. Bake at 375° for 25 to 30 minutes. Good for supper too!
Mix flour, butter and nuts together. Pat into ungreased 9 X 13 pan. Bake at 350° for 15 minutes. Let cool.
Mix all ingredients together, except bread. Put butter in frying pan. Dip slices of bread into mixture. Cook on medium heat for 2 minutes, each side. Top with syrup or cinnamon sugar.
Combine all ingredients to make a stiff dough. Roll thin on floured surface. Slice with noodle cutter or thinly with knife. Drop into boiling broth and cook, uncovered, for 5 minutes. Makes 3 cups noodles.
Melt almond bark (or Eagle Brand vanilla candy coating) in microwave or in heavy saucepan over low heat. When melted, add cereal, pretzels and nuts. Stir to coat well; drop onto aluminum foil to cool.
Brown ground beef and drain. Add other ingredients, except taco chips. Add taco chips right before serving.
Place chicken in bottom of 9 x 13-inch pan. Pour soups over chicken. Arrange bread cubes over soups; pour melted margarine over. Bake at 350° for 40 to 60 minutes.
Brown ground beef; drain. Add tomato sauce and taco seasoning. Simmer 5 minutes. In bowl, combine 1 cup Cheddar cheese, cottage cheese and eggs. Place 3 tortillas on bottom of a greased 8 x 12-inch baking dish. Overlap 6 tortillas around sides of baking dish. Spoon meat mixture evenly in dish. Top with 3 tortillas, then with cheese mixture. Bake, covered, at 350° for 45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer.
Brown and drain sausage. In bowl, mix eggs, milk and seasonings (with wire whisk). Add bread cubes, grated cheese and meat. Stir. Pour into 13 x 9 x 3-inch pan. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake 45 minutes at 350°. Serve warm.
Preheat oven to 350°. In a large mixing bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin spice until crumbly. Press into bottom of a 15 x 10-inch jellyroll pan.
Boil potatoes 10 minutes, drain. Layer potatoes, ham and mushrooms in shallow 2-quart casserole. In medium saucepan, melt 1/4 cup margarine and stir in flour, blending thoroughly. Slowly add milk, stirring until thickened. Fold in cheese and sour cream and pour over casserole. Combine crumbs and margarine; sprinkle over casserole. Bake in 350° oven 30 to 40 minutes until hot and bubbly.
Cream margarine and sugar until smooth. Add beaten egg and vanilla; mix well. Sift together the next 6 dry ingredients. Beat them into wet mixture. Add apples and nuts. Bake at 350° for 40 minutes in 8-inch square greased pan. Cool and cut in squares.
In microwavable bowl (4 cup Pyrex measuring cup is good), mix milk, instant dry milk and water. Place in microwave, insert meat probe and bring temperature to 180°. (If you don't have microwave, you can heat milk in heavy saucepan until just beginning to simmer.) Remove from oven, cover and let cool to lukewarm. Add commercial yogurt or some from a previous batch as starter. (Note: Commercial yogurt must have live cultures.) Pour into cups (half-pint Mason jars are good). Set in small styrofoam cooler or insulated box, along with a quart jar of boiling water.
Brown ground beef. Add taco seasoning, water and olives. Let simmer for 5 minutes.
The potato, as most will agree, is versatile, nutritious and universally appealing. When this version, seasoned with cheese, cream and eggs, has palled, get inspired with new creations by using one or more of the ingredients recommended under our tips.
Line a 9 x 13-inch pan with foil. Mix ingredients and spread over brisket. Cover and bake in a 300° oven for 1 hour per pound of brisket. Uncover 30 minutes before removing from oven. Let cool before slicing (I prefer to remove the excess marinade before slicing).
Cream shortening and sugars until light and add eggs, one at a time, beating well after each. Stir in bananas. Sift together dry ingredients and add to the banana mix. Pour in greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Combine and put in greased 9 x 12-inch dish. Bake at 350° for 45 to 60 minutes.
In saucepan or microwave, heat until cheese is melted. Serve over tortilla chips.
Put all together in a bowl and mix at highest speed for 5 minutes. Mix 1/2 cup brown sugar and 2 teaspoons cinnamon. Put cake mixture and cinnamon mixture in layers in greased Bundt pan or 9 x 13-inch pan. Bake at 350°.
Cook garlic in olive oil. Stir in tomatoes, basil and salt. Heat through. Cook spaghetti, drain and top with tomato mixture. Add Mozzarella and Parmesan; toss and serve.
Melt margarine in 13 x 9 x 2-inch casserole dish. In a pan, put sugar, water and vanilla. Heat until sugar is dissolved. Set aside. Mix flour, Crisco and milk together. Mix well. Roll out dough. Put potatoes on dough, then sprinkle cinnamon over potatoes. Roll up, cut and put in buttered dish. Pour sugar and water over rolls and bake for 55 or 60 minutes at 350°.
Blend all ingredients and put into graham cracker crust. Let set 2 to 3 hours after mixing. It's delicious!