HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook eggplant in boiling salted water 6 to 8 minutes or until tender; drain and set aside. Gradually stir in milk into soup. Blend in egg, eggplant, onion and 3/4 cup stuffing. Pour into greased 1-quart baking dish. Toss remaining one cup stuffing with butter; sprinkle over casserole. Bake in a preheated 350° oven for 20 minutes. Serves 6.
Cook mushrooms for 5 minutes in butter (remove with slotted spoon). Take flour, pepper and nutmeg and combine. Coat chicken, then brown chicken in leftover butter. Stir in cream, wine and mushrooms. Heat to boiling, then simmer for 15 minutes. Serve over rice pilaf.
Preheat oven to 350°. Lightly grease a 9 or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of plate. Place remaining ingredients in blender and blend on high speed for 1 minute. Pour mixture into pie plate. Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Preheat oven to 375°. Spray two 9-inch round cake pans. Cream the butter and sugar. Beat in eggs until mixture is very light and fluffy. Add extract. Combine flour and soda together, then add to creamed mixture alternately with sour cream. Divide batter evenly in pans, spreading filling on top. Sprinkle streusel topping over cherry filling. Bake for 25 to 35 minutes.
Combine chilies, tomato sauce and onions and seasonings in a saucepan and cook until onions are tender. Add beans and simmer until warmed through. Serve either hot or cold. Makes about 4 cups.
Saute vegetables in butter until tender. Add bouillon cubes to boiling water. Mix all ingredients except almonds. Put in a 2-quart casserole. Bake at 350° for 45 minutes. Stir in almonds just before serving.
Preheat oven to 350°. Wash and dry apples. Core each apple. Pare off upper fourth of apple skin. Place apples in baking dish. Measure out sugar, butter and raisins. Place in center of apple. Sprinkle with cinnamon. Fill dish with 1/2 cup water. Bake, uncovered, until tender, approximately 45 minutes. Spoon syrup from pan bottom over apples several times while baking. Serve warm. Pour 1/3 cup cream into each dish.
Mix flour and shortening with fork. Add baking powder, salt and sugar; mix well. Then add milk, knead about 2 tablespoons in hand then place in pan. Bake at 450° for 12 minutes. Makes 14 (2 inch) biscuits.
Place kielbasa in boiling water. Cover kielbasa. Turn off heat, cover and let stand for 30 minutes. Drain. Cool kielbasa. Cut in 1/4-inch slices. Combine sugar, mustard, cloves and juice. Pour over slices in casserole dish. Bake at 350° for 15 minutes.
In large skillet, brown meat with onion and garlic. Drain well. Mix in tomatoes, oregano, salt and pepper. Simmer for 10 minutes. Stir occasionally. Mix in zucchini and cook for another 10 minutes. Blend in noodles. In a 12 x 7 inch baking dish layer 1/2 of meat and 1/2 of cheese. Repeat another layer. Bake in preheated 350° oven for 15 to 20 minutes or until heated through.
Cream butter, sugar and Crisco; add eggs, one at a time. Add flour and milk alternately, adding baking powder with the last of the flour. Add flavoring. Pour into greased and floured tube pan. Do not preheat oven. Place in cold oven; turn oven on at 350°. Bake 1 hour and 15 minutes. Do not open oven even once. Makes a large cake that keeps well and also is good frozen.
Melt oleo and marshmallows; add Rice Krispies. Spread 1/2 in a jelly roll pan (use 8 x 10-inch pan or larger). Melt caramels, oleo and milk together. Pour over Rice Krispies mixture. Keep refrigerated. Melt chips on top.
Butter on both sides the 6 slices of bread. Put in 9 x 13-inch pan. Put finely cut rhubarb on top of buttered bread. Beat eggs. Add sugar, salt, vanilla and milk. Mix. Pour over rhubarb. Bake at 350° for 30 to 45 minutes.
You will need 2 pie crust. You can buy the box with 2 crust or you can make your own.
Cream butter and sugar. Add eggs and beat until well blended. Sift flour, baking powder, spices and salt together. Add dry ingredients and milk alternately to egg mixture, beating after each addition. When thoroughly mixed, form dough into a roll. Wrap in waxed paper. Refrigerate for 24 hours. Slice crosswise and arrange on ungreased baking sheet. Bake for 10 minutes at 350°. Place on rack to cool. Sprinkle with granulated sugar while still warm. Makes 6 dozen.
Toss fruits together. Mix brown sugar and yogurt together. Then mix with fruit. Serve chilled.
Dice onion in hamburger and brown. Boil spaghetti; add drained hamburger, chili beans and tomato juice. Add a pinch of sugar and chili powder.
Mix with spoon (not mixer). Cream eggs with sugar. Add milk and oil; mix well. Add flour, then coconut and flavoring. Bake at 350° for 40 minutes or until cake is done. Then pour syrup mixture over hot cake.
Cut bacon slices in half. Wrap around a bunch of green beans; secure with a toothpick to fasten. Make a glaze from margarine, brown sugar, garlic powder, salt and pepper. Pour over bundles. Bake, covered, at 375° for 45 minutes. Uncover the last few minutes.
Put onions and peppers through food grinder. Cover with boiling water. Let stand 10 minutes. Drain. Cover with 1 part vinegar and 2 parts water. Let stand 20 minutes; drain. Add vinegar, sugar, salt and celery seed. Cook 20 minutes. Put in jars and seal.
Brown the beef. Add onions. Cook until tender. Mix with remaining ingredients, except bacon. Bake in a 3-quart casserole dish, topped with bacon, at 350° for 1 hour, or in slow cooker for 5 to 6 hours.
Mix the first 7 ingredients and pour on greased cookie sheet pan. Bake at 350° for 17 minutes. Cover with the marshmallows and bake an additional 3 minutes. Cool. Melt the chocolate chips, butterscotch chips and peanut butter and mix in the Rice Krispies. Spread on top of the marshmallows.
Boil water (once boiled), add bouillon cubes, carrots and onion (chopped small) add barley. Cook until soft, add mushrooms. Make a roux, melt butter, add flour, stir in cold cream or milk and then stir until thick. Once roux is finished combine vegetables and broth with the roux. Add salt, pepper and chili powder to taste.
Brown in skillet the bread and margarine. (I use one whole stick for a double batch of this recipe.) Place on top of pineapple mixture and return to oven for 1/2 hour longer at same temperature.
Measure 4 cups of fruit (fill last cup with water if necessary) into a large saucepan; add sugar. Heat to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in pectin; skim. Pour into 8 hot scalded 1/2-pint jars. Seal at once.
In skillet, brown sausage and drain well. Add all ingredients to crock-pot. Stir well. Cover and cook on low setting 12 to 14 hours. Serve topped with Parmesan cheese.
Mix beef, rice, onions and seasonings. Form into small balls. Fry in cooking oil, turning frequently until light brown but not crusty on all sides. Drain off grease. Add tomato sauce and water. Mix well. Cover and simmer about 45 minutes. Makes 4 servings.
Preheat oven to 350 degrees. Spread filling in bottom of a 8 by 12 inch pan. Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter (mixture will be crumbly). Sprinkle over pie filling. Bake at 350 degrees for 30-40 minutes. Serve with whipped cream.
Separate each graham cracker into 4 sections. Arrange on a foil covered cookie sheet or spray sheet with Pam. Melt butter in saucepan. Stir in sugar and nuts. Bring to boil and cook 3 minutes, stirring frequently. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes. Delicious!
Mix together first 6 ingredients. Top with French fried onions. Put in glass baking dish. Bake at 350° for 45 minutes or until golden brown.
Cook macaroni in boiling water until almost done; drain. Add margarine to hot macaroni. Add all other ingredients. Mix well. Bake in 325° oven for 45 minutes or until set.
Blend all ingredients. Drop from large spoon into skillet covered with hot fat. Cook about 5 minutes. Drain on paper towels.
Dissolve yeast in warm water. Mix together sourdough starter, salt, oil, flour and the yeast mixture. Stir and mix well (no kneading). Roll out and shape into rolls. Put in greased pan; cover and let rise in warm place, about 1 hour. Bake at 425° for about 15 minutes.
In a large bowl, mix together whole wheat and white flours, sugar, Parmesan, baking powder, baking soda and salt. Mix in zucchini.
Thoroughly combine pumpkin, sugar, salt and spices. Add eggs, milk and evaporated milk; blend. Pour into 9-inch pie pan. Bake at 400° for 50 minutes.
Melt margarine in baking dish. Add other ingredients and mix well. Bake 40 minutes at 350°.
Add mushrooms and sausage to skillet; cook slowly, stirring occasionally, until mushrooms and sausage are lightly browned. Slowly stir in tomatoes, salt and pepper. Simmer 20 to 30 minutes.
Sear meat in a large, dry skillet until lightly browned. (You can use Pam if meat sticks too much.) Add onion and garlic and saute. Add seasonings, tomatoes, water and hot pepper sauce. Bring mixture to a boil. Reduce heat and simmer about 1 hour. Skim off any fat that accumulates.
Melt cheese and butter; mix with soup and broccoli. Add rice. Put in 350° oven for 30 minutes.
Combine soup and milk. Combine meat, broccoli, 1/2 cup cheese and 1/2 can onions. Stir in 3/4 cup soup mixture. Divide meat mixture evenly between the tortillas and roll up. Place seam side down in a lightly greased 9 x 13-inch baking dish. Stir tomato into remaining soup and pour over top of tortillas with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
Heat oil in frying pan or Chinese wok on high for about 2 minutes. Brown meat quickly (if meat is already cooked, add after vegetables). When no longer pink, add soy sauce, sugar, celery, pepper, cauliflowerets, bamboo shoots and onion. Cook 1 minute. Add mushrooms, bean sprouts and 2 tablespoons of broth. Cook 1 minute. Mix cornstarch with 1/4 cup broth; stir into vegetables. Cook 1 to 2 minutes longer, or until slightly thickened. Serve over rice. Serves 4 to 6.
Core and dice apples. In a large bowl, combine diced apples and lime or lemon juice.
Prepare 1/2 cup mashed potatoes. Pour warm water into a large bowl. Sprinkle yeast over water; add sugar and salt, stirring with wooden spoon until completely dissolved. Let stand. Add eggs, margarine, potatoes, 3 cups flour, oregano and sweet basil; mix until smooth. Add rest of flour and mix until dough is smooth. Knead for 8 to 10 minutes. Place dough in greased bowl; brush with melted margarine. Cover and let raise in warm place for 1 1/2 hours. Punch down and let raise again. Knead dough lightly, shape and place on greased cookie sheet. Cover and let rise until double (approximately 1 hour). Brush with egg and sprinkle with sesame seed. Bake at 350° for 15 minutes.
Mix all the ingredients with only half of the pecans. Shape into any size balls that you wish. Roll each ball into the remaining pecans. These freeze well.
Fry ground beef; drain. Blend in refried beans. Line bottom of 9 x 13-inch baking pan with uncooked lasagna noodles. Spoon on 1/3 of the meat, 1/3 of the salsa and 1/3 of the cheese. Repeat layers twice. Bake at 375° for 30 minutes, or until it bubbles in the middle.
Mix all ingredients together except crackers. Pour over crackers and stir until well mixed. Pour into a large baking pan and bake in warm oven (250 degrees) for approximately 15 minutes, stirring occasionally. Remove from oven and spread out on paper towels until cool. Store in an airtight container.
Heat oil in electric skillet. Brown garlic in oil. Put chicken in pan; brown slightly. Add remaining ingredients. Bring to a fast boil, then cover and simmer for about 35 to 45 minutes or until vegetables are done.
Mix together the peas, soup, pimento, cheese and eggs; put in casserole dish. Crumble crackers and mix in margarine. Spread on top of casserole. Bake for 35 minutes at 350°.
Beat eggs. Add 1 teaspoon sweetener, powdered milk, baking powder, then bread crumbs. Beat slowly until bread crumbs are like dough. Peel and slice apples into dough and mix in. Pour into 7 x 11-inch pan. Mix cinnamon with sweetener and sprinkle on top. Bake at 350° until firm.
Slice squash. Combine with onion and carrots. Boil until squash is just tender. Drain.
Prepare cake mix as directed and add 1 cup flour, put half of mixture into cake pan. Mix the cheesecake filling, layer on cake mix in pan, add remaining cake mix and bake 1 hr-15 minutes. Let cake cool, then ice and top with cherry pie filling.
Steam clams to open. Strain juice thoroughly. Grind salt pork and brown in small pan. Grind potatoes, carrots and onions. Put in a 5-quart pot. Add water to cover; cook until almost tender. Add pork, clams and juice. Simmer 2 to 3 hours. Add stewed tomatoes in the last 15 minutes.
In a small bowl, stir first 9 ingredients until well combined. With hands, spread 1/2 cup of mixture evenly over chicken. Place chicken into remaining seasoning mixture. Close tightly. Refrigerate at least 4 hours or overnight. Then grill, bake or broil.
Except for the spareribs, mix all ingredients together. Cut the ribs into serving pieces. Bake for 30 minutes at 450°. Drain off fat. Pour sauce over the ribs. Bake for 1 hour longer at 350°.
Heat oven to 375°. Combine Crisco, brown sugar, water and vanilla in large bowl. Beat eggs into mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture. Stir in chocolate chips. Drop onto ungreased cookie sheet. Bake for 7 to 9 minutes. Cookies will be soft and moist; do not overbake. Cool on baking sheet for at least 2 minutes.
In large skillet saute onions and green pepper in oil. Add chicken and seasoning; add tomatoes and wine. Cook 30 minutes over medium heat. Add soup and cook for 30 minutes more or until tender. Cover while cooking.
Saute onions in butter, stir in flour, salt and pepper. Add sour cream and green beans. Place in casserole and top with cheddar cheese.
Wash all veggies. Cut squash, zucchini, and peppers into thin slices. Quarter garlic. Cut onion into thin stringy slices. Mix all veggies well, add 5 Tbsp. soy sauce, garlic and black pepper, mix again. Place veggies in lightly sprayed grilling basket. Cook on BBQ grill for 15 minutes or until veggies get tender. Heat oven to 375F. Place bread on baking sheet, place veggies on top of bread in equal amounts. Sprinkle with mozzarella cheese and dust with parmesan cheese. Bake for 10-12 minutes or until cheese has melted. Can be served with Jalapeno Soy Dip.
Mix all ingredients; bring to a boil. Simmer for 30 minutes or longer. (Delicious on cut up barbecue.)
Bake chicken. Let cool and break into tiny bite size pieces. Set aside. In mixing bowl combine the soup, mayo, milk and curry powder. Add some garlic, pepper and onion powder.
Combine all ingredients. Beat 4 minutes with electric mixer at medium speed. Pour into greased, floured 10-inch tube pan. Bake at 350° for 40 to 50 minutes. Turn on wire rack to cool.
Cook sausage and drain. Brown vermicelli in butter. Add rice, seasoning packet and water. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes. Add browned sausage and drained mushrooms halfway through simmer time.
Put margarine, chocolate chips and peanut butter in a bowl and melt in microwave 1 minute. Remove from oven. Stir well and cook another minute.
Brown beef, garlic, onion and pepper and drain well. Mix in all ingredients and place in baking dish. Top with a small amount of grated cheese, bread crumbs and Parmesan cheese. Bake for 30 to 45 minutes. Serves 8 to 12 people. This casserole freezes well.
In large bowl, mix pumpkin, sugar, chopped nuts, salt, ginger, nutmeg and cinnamon until blended. With spatula, fold in softened ice cream until well blended. Arrange half of cookies in bottom of 13 x 9-inch pan. Spoon half of ice cream mixture over cookies. Top with remaining cookies, then remaining ice cream mixture. Cover with plastic wrap and freeze until firm, at least 5 hours. When ready to serve, add Cool Whip to each square. I cover it completely with Cool Whip, then cut into squares.
In small bowl, mix flour, butter and pecans. Pat into bottom of 9 x 12-inch pan. Bake at 350° until brown.
Place meat and tomato juice in a large soup kettle. Add enough water to cover meat. Add salt and peppercorns; bring to a boil. Cover and simmer for 2 hours. Strain and cool overnight or until fat solidifies on top. Remove fat and discard. Remove meat from bones and return meat to broth; add the remaining ingredients except barley. Simmer 1 hour. At this time, barley can be added, if desired. Serves 6 to 8.
Preheat oven and cookie sheet to 350°. In medium saucepan, melt butter. Add cocoa; stir until dissolved. Add hot water; stir. With wire whip, blend in next 5 ingredients. Stir until smooth. Mix in pecans; pour into crust. Bake on cookie sheet for 50 minutes, or until set. Garnish with Cool Whip.
Sift flour, baking powder and salt together. Cream butter and sugar. Add unbeaten eggs, one at a time. Then add vanilla. Add flour, alternating with milk. Chill. Roll 1/8-inch thick on floured board. Sprinkle with sugar. Bake on a greased sheet at 400° for 9 minutes. Makes 10 dozen.
Combine eggs, milk and vanilla in a small mixing bowl. Beat thoroughly. In a separate, larger bowl, combine flour, sugar, cornmeal, baking powder and salt. Stir egg-milk mixture into dry ingredients along with melted butter until just mixed. (Do not overmix.) Batter will be lumpy. Fold in strawberries. Pour batter into a 12-cup buttered muffin tin. Bake in preheated 400° oven for 15 minutes.
In saucepan, mix sugar, Karo syrup, water, oil, and cook over medium heat until syrup gets thready when you pick up spoon, then add peanuts. Cook until roasted to your taste, then add the baking soda. Quickly pour into a greased baking pan.
Select firm, well ripened peaches and small enough to go in jars whole. Make syrup of vinegar and water, boil 10 minutes. Cook peeled peaches in boiling syrup until tender. Pack in sterilized jars. Fill jars with boiling syrup and 3 or 4 whole cloves; seal.
Into a large bowl, measure 1 1/2 cups of flour and remaining ingredients. With a mixer at low speed, beat ingredients until just mixed. Increase speed to medium and beat 3 minutes. Scrape bowl occasionally with a rubber spatula. With spoon, stir in remaining 1 cup of flour. Wrap dough in plastic wrap and refrigerate for 1 hour or until firm (or place dough in freezer for 30 minutes).
Sprinkle gelatin on top of 1/2 cup tomato juice. Let stand for 5 minutes. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining tomato juice, salt, sugar, lemon juice, Worcestershire and hot pepper sauce. Stir until well blended. Refrigerate until consistency of unbeaten egg whites. Fold in your own proportions of freshly cooked salad shrimp (or canned), hard-boiled egg, sliced green onion and frozen green peas. Turn into serving bowl; chill and serve.
Line a spring-form pan with ladyfingers on bottom and sides. Ladyfingers lining the sides of the pan should be snipped off on bottom end so that flat edge rests against the bottom cake layer. Mix cheese cake mix with milk. Fold in Cool Whip. Pour into lined pan. Chill well. Remove sides of pan and top with pie filling.
Combine oil, garlic, onion and mushrooms in a microwave casserole dish. Microwave on High, uncovered, for 1 1/2 to 2 minutes. Stir in cauliflower, carrots and green pepper; cover with lid. Microwave for 3 1/2 to 4 minutes; stir once. Combine teriyaki sauce and cornstarch in 1-cup measuring glass. Drain juices from vegetables into cup and mix well. Microwave on High, uncovered, for 1 to 1 1/2 minutes; stir once. Pour over vegetables. Sprinkle with nuts. Toss lightly.
Dissolve gelatins in hot water. Add all other ingredients. Mix well. Prepare 6 cup ring mold with vegetable spray. Chill until firm.
Combine all ingredients. Bake at 350° in a covered casserole dish for 40 to 45 minutes, stirring occasionally.
These amounts will make 4 recipes of cream. You will need 7 or 8 small butter tubs or any containers to put the cream in.
Dissolve sugar in vinegar and water. Wash and cut vegetables into bite size pieces. Combine vegetables with vinegar mixture. Let stand at least 12 hours in refrigerator. Will keep in liquid in refrigerator for a week. Vegetables will stay crisp. Very delicious.
Sift together sugar, flour, cocoa, baking soda and salt. Add butter, vanilla and vinegar and stir together. Pour water over this and stir, mixing well. Grease and flour a 9 x 13-inch pan. Pour in batter. Batter will be thin. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. Top with cream cheese frosting.
Combine undiluted soup with shrimp or crabmeat. Add sherry and mushrooms. Place vegetable in bottom of shallow baking dish. Top with seafood mixture. Sprinkle with cheese. Bake at 375° until bubbling hot, about 25 minutes.
Form into balls and place singularly in casserole. Pour over meatballs. Cover and bake at 350° about 45 minutes.
Mix butter, sauce and cheese together. Drizzle over popcorn. Toss to mix. Add salt to taste.
In small frypan, cook bacon until brown and crispy (do not drain grease from bacon). Cook beans to package directions. Pour bacon over beans toss and serve.
Mix Crisco and sugar. Add molasses and beaten egg. Mix pumpkin pie spice into flour. Add to other mixture alternating with milk. Bake at 350° about 30 minutes.
Cut chicken breasts in half. Coat with bread crumbs. Fry in oil until brown and set aside. Return cooked cutlets to pan. Add all of broth. Squeeze in fresh lemon juice. Add parsley flakes. Stir. Simmer until sauce thickens.
Butter both sides of bread. Cut off crust and cut into cubes. Put layer of bread cubes into a 9 x 13-inch pan. Cover with grated cheese. Beat eggs and add milk, paprika, mustard and salt. Cover with foil and refrigerate overnight. Bake, uncovered, for 1 hour at 325° until puffy and slightly brown.
Mix first 4 ingredients together. Place in shallow baking pan. Arrange chicken on top. Sprinkle with paprika. Bake 1 1/2 to 2 hours at 350°. May be covered with foil if desired.
Combine beef, crumbs, egg, milk, salt and dash of pepper. Shape into 6 patties. Coat lightly with 1/4 cup flour. Brown in hot cooking oil in skillet. Drain fat.
Melt margarine, marshmallows and food coloring together. Stir in corn flakes until coated. Drop on a buttered cookie sheet. Decorate with cinnamon red treats.
Take fresh salmon, filet, remove outside skin and white skin layer from meat. Lay in deep (at least 2 inches deep) baking pan (that can be set on barbecue) with meaty sides up. Melt butter in pan on stove; add chopped garlic. Squeeze the juice from the lemons into the butter. Add brown sugar and cook until bubbly. Pour butter mixture over salmon. Salmon should be half submerged in butter mixture. Set pan on barbecue rack over moderate heat. Barbecue needs to stay at moderate heat through cooking time. Baste salmon with the liquid around it so it will become glazed with the butter mixture. Make sure the barbecue stays at an even temperature. The butter should not boil or burn. Cook until salmon will flake apart. Time varies with temperature and size of salmon. Half hour to an hour should work.
Lightly coat fillets with flour; fry in butter until done. Move cooked fish to dish. Fry sliced onions; add garlic and sliced mushrooms. Cook until done. Add cream, clam stock, dill, parsley, brandy/sherry, salt and pepper; cook down. Add Wondra flour to thicken. Place the fried fillets back into thickened mixture to warm. Serve with cooked pasta.
Mix equals parts of vinegar, water and sugar (enough to cover beef). Add onion, bay leaf, cloves and mace. Cook until beef is done. Thicken with gingersnaps soaked in water.
Brown onion and margarine in frying pan. Pour into a bowl. Add bouillon soup, consomme soup and rice. Bake at 350° for one hour.
Combine crumbs, sugar and nuts. Add margarine and mix well. Stir in orange juice; mix well. Form into 1-inch balls. Roll in confectioners sugar. Refrigerate. Makes 4 dozen balls.
Mix instant pudding and pineapple together, then add marshmallows and Cool Whip. Refrigerate for 2 hours before serving.
Mix all ingredients and cook in a double boiler until thickened. Makes approximately 1 quart. This will keep in refrigerator for about 2 weeks.