HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and boil eggplant in salted water until soft. Drain and mash. Saute onions in butter. Beat eggs. Grate cheese. Combine ingredients; placs in a greased casserole. Cover with crumbs. Bake at 350° for 40 to 45 minutes.
Mix yeast, sugar, salt and warm water. Add flour and mix. Put dough on waxed paper and knead until smooth. Cut off pieces and roll into shapes. (The dough cannot be overworked so let children enjoy playing with dough.) Place not too thick and not too thin shapes on greased cookie sheet. Brush with beaten egg. Sprinkle with salt, if desired. Bake at 400° for 20 minutes.
Heat oven to 325°. Grease a 9-inch pie plate or fluted quiche dish. Add cranberries and sprinkle with nuts, raisins and 3/4 cup sugar. In a medium size bowl, beat egg with the remaining 1/4 cup sugar. Add flour and butter. Beat until no lumps remain. Pour over berry mixture and bake 45 minutes until crust is a light golden brown. Makes 8 to 10 servings.
Mix well 1 well beaten egg, oleo and cake mix. Press into bottom of a 9 x 13-inch pan.
Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter. Mix until crumbly, press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Melt butter and chocolate chips over low heat until melted. Add nuts and coconut. Mix well. Drop by teaspoon onto wax paper. Cool in refrigerator. Makes 2 dozen.
Scald milk in the top of a double boiler; cool slightly. Beat eggs thoroughly. Add salt, sugar and vanilla. Pour slowly into the hot milk, stirring constantly. Pour into a 10 x 5 x 3-inch glass baking dish. Set the dish in a slightly larger pan with 1 inch of water in the bottom. Bake at 350° for 30 minutes or until a silver knife inserted in the center comes out clean. Serves 8.
Heat oil in large pot; add garlic, onion, celery and parsley. Cook until soft. Stir in tomato paste and next 7 ingredients. Mix well; bring to boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients, except cheese. Cook 10 to 15 minutes more or until macaroni is tender. Serve piping hot with plenty of cheese. Makes 8 generous servings. Even better the next day.
Saute onion and chili peppers slowly in margarine. Place 6 tortillas in bottom of glass 9 x 13-inch casserole dish (overlap them slightly). Add chicken in layers. Top with onion and pepper mixture. Add 6 more tortillas. Pour cream soup, to which 1/4 can water has been added, over tortillas. Place Swiss cheese slices on top. Bake at 300° for 30 minutes or until cheese bubbles.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento & 1/2 can onions. Pour into 1 qt. casserole dish. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese & onions. Bake uncovered 5 minutes longer. Serves 6.
Cut banana, apple, melon and cheese and put on wood skewer. Dip in orange juice and then coconut. Eat!
Mix together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar, oil and eggs and mix well. Fold in the carrots, pineapple, walnuts and raisins. Blend thoroughly. Pour into three 9-inch round cake pans. Bake at 350° for 35 to 40 minutes.
Cream mayonnaise and cream cheese together. Add all other ingredients and mix well. Then add crab meat. Better made one day before using.
Cream the butter and sugar. Add eggs and vanilla. Add flour with baking soda; mix well. Drop cookies on cookie sheet or chill and shape into rolls and refrigerate or freeze. Bake at 350° for 10 minutes. Makes approximately 5 dozen cookies.
Combine first 5 ingredients in a large bowl; stir until dry ingredients are thoroughly moistened. Do not beat; stir in vanilla, pineapple, nuts and bananas. Pour batter into prepared pans. Bake at 350° for 25 to 28 minutes.
Put 1 cup sugar and 1 cup water in saucepan and bring to boil. Add cranberries and cook until berries burst. Add orange rind and prunes and pour into shallow 1 1/2-quart baking dish.
Brown hamburger and cook spaghetti. Mix together with remaining ingredients, except cheese. Mix in half the cheese and reserve the other half. Sprinkle other half of cheese over mixture. Bake 30 minutes at 350°.
Alternate layers of potatoes, ham and cheese. Mix pepper, flour, butter and soup. Pour over top and bake at 350° for about 45 minutes to 1 hour in covered casserole dish.
Layer sliced onion first, sliced potatoes next, salt & pepper. Sprinkle cream style corn on hamburger patties. Cover with tomato soup. Bake 350 degrees for 1 hour or until done.
Mix cake mix, egg and butter together. Spread out in a 13 x 9 x 2-inch pan. Mix cream cheese, eggs and confectioners sugar together. Pour on top of mixture in pan. Bake at 350° for 35 to 40 minutes.
Combine corn meal, salt and 1 cup milk in 1 1/2-quart saucepan. Heat remaining milk and add. Stir and cook over medium heat until smooth and thick. Stir in baking powder. Beat egg yolks and egg whites separately. Gradually stir in egg yolks. Fold in egg whites. Melt margarine in 1 1/2-quart baking pan, 9 x 9 x 2-inch. Pour. Bake in preheated moderate oven (375°) for 40 minutes. Serve with butter. Serves 6.
Grind frozen cranberries. Drain pineapple and save juice. Heat juice to dissolve gelatin. Blend in orange juice concentrate, water and sugar. Cool. Add applesauce.
In small bowl, combine sugar and flour; mix well. In saucepan, empty can of pie cherries; add sugar and flour. Mix. Bring to a boil. Remove from heat. Add oleo, extract and coloring. Pour into unbaked pie shell. Add top pie crust. Bake at 425° for 30 minutes.
Boil chicken and remove bones. Put in large casserole dish. Sprinkle onion, garlic, salt and pepper. Sprinkle with cheese. Crush 1/2 bag of chips and sprinkle on top. Mix soups and Ro-Tel. Pour over chips, then sprinkle with other 1/2 of the chips over the soup mixture. Cover with foil and bake at 350° for 45 minutes.
Combine first three items. Cook on low heat for 15 minutes, stirring often. Remove from heat. Add remaining ingredients. Cover and refrigerate.
Brown ground beef and onion, and drain. In a 9 x 13 pan, layer pasta, beef and onion, soup, tomatoes and cheese. Bake at 350 degrees for 30 minutes until bubbly.
Mix Jell-O with boiling water. Add the juices. Chill and when ready to serve, add ginger ale. This will serve 50 people.
Place butter in mixing bowl and whip. Sift sugar and cocoa together. Add slowly to whipped butter on low speed. If mixture is too stiff, add 1 egg and continue beating. Add eggs, 1 at a time, then vanilla and almond extract. Beat well. Whip on high speed until the consistency of whipped cream. Pour into baked pie shell and chill 2 hours. Rich and good!!!!
Saute onion and clams in margarine. Set aside. Boil potatoes until tender. Add salt and pepper to taste. Mash potatoes slightly. Soften cream cheese in microwave. Add milk and flour. Whip. Turn potatoes to low heat and stir in cheese mixture. Stir in onion and clam saute mixture. Serve with crackers.
Dissolve Jell-O in boiling water. Add cold water; set aside. Mix and bake cake as directed on package in a 9 x 13-inch pan. Cool cake for 20 to 25 minutes. Poke holes through top of warm cake. Pour Jell-O into the holes. Put in the refrigerator while preparing Topping.
Mix all ingredients well (do not use electric mixer). Pour into unbaked pie shell. Bake at 350° 40-45 minutes. Center should be firm and feel a little sticky. Do not overbake. Cool before slicing.
Brown meat and drain well. Add all ingredients until cheese melts. Spread on bread. Place on cookie sheet and freeze. When ready to use, heat oven to 350° and bake 10 minutes.
Mix first 5 ingredients, set aside. Combine eggs, sugar, oil and vanilla in large bowl. Beat at medium speed until well blended. Stir in zucchini and pecans. Add dry ingredients, stirring just until moistened. Bake in greased and floured loaf pan at 350° for 55 to 60 minutes.
Mix first three ingredients and cool. Add cottage cheese and pineapple. Mix and add rest of ingredients. Refrigerate overnight.
Arrange bread in a 13 x 9-inch pan. Beat ingredients until well blended and sugar is dissolved. Pour over bread. Cover and refrigerate at least one hour and can be 24 hours, allowing bread to soak up liquid. Heat oven to 425°. Lightly grease a jelly roll pan and transfer bread, making sure slices don't touch. Bake for 12 to 15 minutes, until puffed and lightly browned. Dust with confectioners sugar and serve immediately. Makes 4 servings: 423 calories, 10 g fat, 63 g car, 560 mg sod and 228 mg chol.
In saucepan, mix the dry pudding and lemon gelatin with the water. Cook and stir until the mixture boils, then stir in the lemon juice. Chill in refrigerator until partially set. Dissolve the dry raspberry gelatin in the 1 cup boiling water. Mix in the cranberry sauce, celery and pecans. Chill this until partially set.
Put all ingredients in a pint size screw top jar. Cover jar tightly and shake vigorously to mix ingredients well. Store marinade, tightly covered, in the refrigerator until ready to use. Shake or beat well before using. Makes about 1 cup marinade.
Cook sugar, cocoa, Karo syrup and milk until a soft ball forms in water. Remove from heat. Add butter and peanut butter. Let set 3 minutes, then beat until it starts to set. Pour into 9 x 9-inch pan.
Brown flour in oil. Add onion and celery and saute lightly. Add soup, water, okra and shrimp. Salt and pepper to taste. Add Worcestershire sauce and simmer for 1 hour. Turn off heat. Add file after boiling stops. Serve over rice with garlic bread.
In a 6 gallon container combine water and the next 6 ingredients. Mix well. Just before serving, pour 1/3 of punch mixture into a punch bowl. Add 1 bottle ginger ale. As bowl empties, repeat with remaining punch mixture and ginger ale. Yield: 100 servings.
In large bowl combine vanilla pudding mix (dry), undrained crushed pineapple, sour cream and coconut (if adding); stir until well blended. Pour mixture into prepared pie crust. Cover; chill for 2 hours before serving. Top with whip cream to serve.
Combine sugar, butter, cocoa and milk in saucepan; stir constantly. Boil 1 minute. Remove from heat. Add oats, then peanut butter. Beat until well mixed. Drop by tablespoon onto wax paper. Very good with a glass of milk.
Mix together flour, salt and Kool-Aid. Boil water and oil and add to flour mixture (it's hot). Knead until well blended. Store in a plastic bag.
Mix pudding mix and milk in a large bowl. Add condensed milk and Cool Whip, stirring until smooth. Place vanilla wafers on bottom and side of bowl. Place sliced banana on top of cookies in bottom; top with some of the pudding mix. Continue layering until all of the pudding mix is used. Top with vanilla wafers.
Add all ingredients together. Let stand in refrigerator overnight. Cook at 350° for 45 minutes.
Shape mixture into patties, about 1/2 cup per patty. Press patties gently between sheets of waxed paper to flatten them to about 3/4-inch thick. Cook in skillet, using 1 teaspoon oil, butter or margarine per patty; simmer until browned on both sides.
Crumble corn bread into large mixing bowl. Add bread crumbs. Saute chopped onions and celery in fat until tender. Do not brown. Add to crumbled bread along with giblets and eggs. Add sage and pepper. Blend (do not salt). Add moisture (using broth from cooked giblets). Dressing should be quite moist, some moisture will be lost in cooking. Bake in covered pan at 350° for 50 to 60 minutes. Remove cover last 10 minutes to let brown.
Heat oil in skillet and saute garlic until golden. Remove and discard garlic. Add tomatoes and squash with fork. Stir in rest of ingredients and cook until sauce comes to a boil. Lower heat to a medium simmer and cook 15 to 25 minutes, uncovered. Serve over cooked spaghetti with Parmesan cheese, if desired. Makes 4 servings.
Heat oven to 375°. Brown ground beef, onion and green pepper, then drain and stir in tomato sauce, green beans, garlic salt and salt. Simmer while preparing crust.
Mix peanut butter and honey. Add dry milk. If it's too sticky, add some more milk. If it doesn't stick well, add some honey. When kids are finished playing, eat!
Combine all ingredients except ham. Spread cream cheese mixture evenly on one side of each ham slice. Roll up and secure with a wooden pick. Cover and chill. Carefully slice each roll into pieces. Serve with toothpicks. Yields 4 dozen.
Cut beef into 2-inch pieces. In 3-quart casserole dish, combine beef, wine, consomme, salt, pepper and onion. Mix together bread crumbs and flour and stir into casserole mixture; cover. Bake at 300° about 3 hours or until beef is tender. If desired, vegetables (potatoes, carrots, green beans, peas) may be added about 1/2 hour before serving time. Serves 4.
Crumble and brown the meat. Drain fat. Stir in tomato sauce and Ro-Tel. Stir in beans and chili seasoning. Simmer 10 to 15 minutes. Yields 16 servings.
Pour boiling water over 2/3 cup sugar and salt; cool to lukewarm. Dissolve the yeast in a small amount of warm water and 1 tablespoon sugar. Mix these 2 parts together. Add 3 cups flour, beaten egg and the shortening; stir. Add remaining flour, kneading in the last part. Let rise to double in bulk, then punch it down. Let rise again and put into pans. Let rise again and bake at 375°. If this recipe is used for bread, use only 1/3 cup sugar and bake at 350°. Bake at 375° for buns. Makes 2 loaves.
Place onion and bacon drippings in thick pan or skillet. Add salt and pepper. Saute until onions are tender. Let this simmer. Mix flour and enough water for a thickening. Pour in mixture and cook until thick like gravy. Serve with rice or toast. Makes 8 to 10 servings.
Mix first 8 ingredients. Add next 4 ingredients. Mix and add walnuts, coconut and raisins. Bake in greased and floured tube pan for 1 hour and 40 minutes at 300°. Cook cake 20 minutes before dumping on rack.
Melt margarine and cheese together on low heat. Mix into powdered sugar and cocoa. Put on cookie sheets. Makes a big batch of candy.
Bake potatoes in 375° oven. Cut slice from top of each. Scoop out inside; mash. Add butter, salt, pepper and hot milk to moisten. Beat fluffy. Fill shells half full with mashed potatoes. Combine peas and onion; divide among potato shells. Pile remaining mashed potatoes atop. Return to oven at 375° for 12 to 15 minutes. Serves 4.
Preheat oven to 350°. In a bowl, sift flour, soda, salt and cinnamon. In a large mixing bowl, beat eggs. Add oil and sugar. Gradually add flour mixture, strawberries and pecans. Pour into two greased and floured 9 x 5 x 3-inch loaf pans. Bake 1 hour or until a toothpick inserted in center comes out clean.
Place cabbage in boiling water. With fork and knife, cut away leaves as they wilt. Remove from water. Saute onion in oil. Add to combined meat, rice and seasonings. Save some onion to mix with any leftover cabbage to be chopped for bottom of pot. Take a cabbage leaf and remove thick vein. Cut leaf in half, if large. Place a tablespoon of meat mixture in leaf. With hand, fold one side of leaf over mixture and roll. Tuck in with end of leaf, gently. Place layer of cabbage in the bottom of pot and place cabbage rolls in layers. Pour puree and enough water to cover cabbage. Cook 1 hour. Do not overcook rice.
Press melted butter, brown sugar and pretzels in 8 x 13-inch pan. Bake at 350° for 10 minutes. Cool slightly and refrigerate. Mix cream cheese, powdered sugar and Cool Whip. Spread this on pretzel mixture. Refrigerate 45 minutes. Dissolve jello in water, add frozen strawberries; pour over cheese. Let set. Serve with whipped cream.
Preheat oven to 375°. Grease and flour 2 loaf pans. Beat eggs until light and fluffy. Add sugar, oil and vanilla, blending well. Stir in zucchini. Sift all dry ingredients together. Blend with creamed mixture. Fold in nuts and raisins. Turn into 2 floured and greased pans. Bake at 375° for 15 minutes, then at 350° for 45 minutes or until done. Cool on racks. Makes 2 loaves.
Cook beef or turkey, onion and pepper until browned. Drain off fat if beef is used. Stir in sauce mix from Hamburger Helper, water, seasonings and tomatoes with liquid. Heat to boiling, stirring constantly. Reduce heat, cover and simmer 10 minutes. Stir in macaroni, corn, beans and okra. Stir in olives with liquid. Cover and cook 10 more minutes. (May substitute two 14 1/2 ounce cans chopped tomatoes with liquid and 4 cups water for one 16 ounce can tomatoes and 5 cups water.)
In large mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly.
Mix well sugars and oleo. Add eggs and vanilla. Add salt, soda and flour. Stir in chips, raisins and nuts. Bake at 375° for 10 to 12 minutes on sprayed pan.
Mix Cool Whip and jello until creamy. Add cottage cheese. Drain and dice peaches. Mix together with other ingredients and chill 30 minutes.
Combine all ingredients in blender. Blend until smooth and serve at once. Makes 4 (8 ounce) servings.
Cook macaroni according to package directions. Drain. Add remaining ingredients except 1/2 cup cheese and mix well. Cook and stir over medium heat 3 to 5 minutes. Turn into a well-greased square baking dish. Top with remaining cheese. Bake 20 to 25 minutes until bubbly. Let stand 10 minutes, then serve.
Mix cake mix, eggs, oil and mandarin oranges; beat well. Pour in 3 layer pans. Bake at 375 degrees for 20-25 minutes. Cool completely & frost.
Cream the margarine and sugar. Add eggs one at a time and beat. Add milk and flour. Mix well. Add other ingredients; mix. Pour into lightly greased 9-inch pie pan and bake at 350° for 50 minutes or until firm.
Combine flour, 1 1/3 cups sugar and salt. Beat egg yolks; combine egg yolks and milk. Mix well. Stir in dry ingredients. Cook over medium heat, stirring constantly, until smooth and thick. Remove from heat; stir in 1 teaspoon vanilla. Layer 1/3 vanilla wafers in 4-quart dish; slice 2 bananas over wafers. Pour 1/3 pudding over; continue two times. Beat egg whites at room temperature; gradually add remaining sugar until stiff peaks form. Add 1 teaspoon vanilla. Beat some more. Top pudding with meringue. Bake at 425° for 10 to 12 minutes until meringue is browned.
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes and onions in cooker. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8 to 10 hours (high for 4 hours).
Pour fruit in baking dish. Pour cake mix on top of fruit, sprinkle melted margarine over top. Bake at 350° until brown, approximately 40 to 50 minutes.
In blender or food processor, combine first 7 ingredients for a few seconds. With processor running, add beer and blend until smooth. Add salt, if needed. Chill at least 1 hour before serving. Serve at room temperature. Garnish with parsley and paprika.
In a 2-quart casserole or bean pot, combine beans, tomato sauce, onion, catsup, brown sugar and seasonings. Bury bacon in beans. Bake, uncovered, in slow oven (300°) 3 1/2 to 4 hours. Toward end of cooking time, fork bacon to top. Center with drained, cooked or canned onions. Makes 6 servings.
Brown meat with celery and onion. Add all ingredients except noodles. Pour mixture into a large baking dish. Top with Chinese noodles. Bake at 325° for 50 minutes. Serve with side order of rice.
Cut up cabbage and put in jars (do not pack). Pour mixture over cabbage. Seal jars.
Combine sugar, salt and sour cream. Cook to soft ball stage. Add nuts, beat. Pour into a pan, cut into squares.
Cook potatoes as you would for mashing. Drain. Beat cream cheese, butter and sour cream until well blended. Add into hot potatoes and beat until light and fluffy. Season with salt and pepper. Put into 2-quart casserole dish. Dot with butter and sprinkle with paprika. Bake at 325° for 25 minutes. This can be made a day ahead and refrigerated.
Combine cake mix, eggs, oil and orange juice; beat for 2 to 3 minutes until well blended. Fold in chopped oranges. Grease miniature muffin pans. Pour batter into pans. Bake for 10 minutes at 350°. Remove muffins from pan and dip each in Orange Glaze.
Mix all ingredients together. Grease and flour Bundt pan and bake at 350° for about 35 minutes or until toothpick comes out clean.
Cream first 5 ingredients. Sift flour, soda and salt. Add to creamed mixture well. Stir in 1/2 cup M&M's. Reserve remaining candy for decorating. Drop by teaspoonful on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. This makes 6 dozen 2 1/2-inch cookies. If using self-rising flour, omit soda and salt.
Saute in small amount of oil in skillet the onion tops, peppers, water chestnuts and raw rice. Stir, cooking about 3 minutes. Mix onion soup mix with 1 1/2 cups water. Pour into casserole dish. Bake at 350° for 35 to 45 minutes. Side dish to meat. May add brown ground meat for a main dish. So good either way.
Place chicken in buttered baking dish. Dot each piece with butter. Sprinkle with salt, pepper and paprika. Combine remaining ingredients and pour over chicken. Bake in a 350° oven for 1 1/4 to 1 1/2 hours or until chicken is tender and sauce is brown. Serve with cooked rice and vegetable salad.
Combine first 7 ingredients, mixing well. In separate bowl toss apples, sugar and cinnamon. Fold apple mixture into batter. Pour into greased and floured tube pan. Bake at 350° for 50 to 60 minutes until done. Cool 10 minutes, take out to cool completely.
Cut broccoli into bite size pieces. Fry the bacon until it is crisp, then crumble it. Slice the purple onion and separate it into rings. Place all 4 items into a large bowl, then toss with sauce.
Mix all above ingredients thoroughly. Pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Saute almonds in margarine. Drain. Combine all ingredients except potato chips. Spoon into a lightly greased 1-quart casserole. Sprinkle with potato chips. Bake at 425° for 20 minutes. Yields 4 to 6 servings.
In bowl, mix all ingredients except flour. When blended, add flour. Blend well. Heat 8-inch skillet over medium heat. Brush with shortening. Pour batter 2 tablespoons at a time into skillet. Tilt pan to make a 6-inch round thin pancake. Brown about 1 minute, then turn to brown on the other side. Serve immediately with butter and syrup. Makes 14 to 16 pancakes.
Mix together all ingredients; spread on flour tortillas. Roll up tortilla. Refrigerate rolls until ready to serve. Cut tortilla rolls into 1/2-inch slices.
Butter a 2-quart, shallow baking dish. Melt butter in large skillet over medium heat. Add onions; cook until tender and transparent, stirring frequently (about 15 minutes). Transfer onions to prepared dish.
Slice rolls horizontally. Top bottom layer with cheese and ham. Replace top. Cover with the other ingredients which have been mixed together. Bake at 350° for 15 minutes.
In pan, combine sugar, cream and butter. Cook over medium heat, stirring constantly until mixture boils. Boil 3 minutes until sauce thickens. Let stand 3 minutes. Stir in rum. Serve warm or cold with dippers.
Saute finely chopped vegetables in butter until tender. Blend in flour. Add chicken broth and stir until smooth. Add milk; simmer but do not boil. Add cheese and stir until melted. Add seafood and seasonings. This soup may be made and kept on low setting in crock-pot for several hours; stir occasionally. Serves 8.
Trim fat from meat; cut meat into 1/8-inch strips. Brown meat in oil in large skillet. Season with salt. Add onions and garlic; cook and stir until onions are tender. Dissolve bouillon cubes in hot water; add with Worcestershire sauce to meat. Cover; simmer 1 hour or until meat is tender. Add green peppers; cover and simmer 5 minutes longer. Combine cornstarch and 1/4 cup water. Gradually stir into meat mixture. Cook, stirring until sauce thickens; add tomatoes. Heat through. Cook noodles and serve pepper steak over noodles. Serves 4 to 6.
Cream the butter with the sugar. Add eggs, one at a time. Mix the baking powder with the flour and alternate with the juice, extract and rind. Refrigerate overnight. Take out small amounts. Roll thin. Bake at 350° for 6 to 9 minutes. (Very easy to work with!)