HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Peel and chop eggplant. Cook in just enough boiling water to cover; until soft. Drain and mash smooth. Saute onion in butter and add to eggplant. Add remaining ingredients and mix well. Pour into buttered casserole dish and cover with grated cheese. Bake until firm.
Mix eggs, oil and sugar together. Add baking powder, salt, baking soda, cinnamon, nutmeg and flour, mixing well. Stir in apples, nuts and raisins. Spoon into a 9 x 13-inch greased pan. Bake at 350° for 45 minutes.
Preheat oven to 400°. In bowl, combine flour, cheese, parsley, baking powder, salt and pepper. With pastry blender or knife, cut in butter until mixture forms coarse crumbs. Stir in milk. Quickly mix until mixture forms soft ball. Transfer dough to lightly floured surface. Knead slightly to combine thoroughly. Roll or pat dough to 1/2-inch thick. Cut biscuits and place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden. Makes 1 1/2 dozen biscuits.
Brown meat in a large skillet and drain. Stir in salsa, water, uncooked macaroni, dry cheese sauce mix and Miracle Whip; mix well and bring to a boil. Reduce heat to low; cover. Simmer 7 minutes or until macaroni is tender, stirring occasionally. Remove from heat. Let stand, covered, 5 minutes. Makes 4 to 6 servings.
Cream butter and 1/2 cup brown sugar. Add 1 cup flour and 1/2 teaspoon salt. Spread this mixture in a 9 x 13-inch pan and brown at 350°. Mix remaining ingredients and spread over the first layer; bake at 350° for 20 to 25 minutes. Cool real good before cutting.
Mix all at once. Fold in corn last. Pour into hot greased skillet. Bake at 450° until brown.
Crust: Cream butter, adding sugar slowly. Add 3 egg yolks and 1 egg white, beating well. Combine flour, baking powder and salt. Add slowly to creamed mixture, beating well. Add vanilla and mix well. Spread dough on bottom of a well-greased pan. Sprinkle nuts over top and pat nuts lightly into dough.
Combine tuna and mayonnaise. Stir in other ingredients and chill. Serve with lettuce or use for sandwiches.
In saucepan, brown beef and cook onion, garlic and oregano; add soup and water. Simmer for 30 minutes, stirring now and then. In baking dish (12 x 8 x 2-inch), arrange three alternating layers of lasagne, cottage cheese, meat sauce and Mozzarella. Top with Parmesan. Bake at 350° for 30 minutes. Let stand for 15 minutes. Serves 6.
Blend cream cheese, mayonnaise and sugar. Add pineapple, cranberry sauce and nuts. Mix well. Fold in whipping cream. Pour into foil loaf pans and freeze.
Mix ingredients in order given. Pour into 3 pans and bake at 325° for 1 hour and 25 minutes.
In large skillet, brown hamburg and drain off fat. Cook and stir onions with meat until onions are tender. Add all ingredients into a large saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender. (A variety of vegetables can be added.) Great meal with your favorite muffins.
Scald milk. Add sugar, shortening and salt. Stir to blend. Cool until lukewarm. Break yeast in cup; add milk to dissolve yeast, then add yeast and beaten egg to milk. Add flour gradually; stir until smooth, and then a soft dough. Place in a greased bowl; let rise about 1 hour. Punch down, then shape into balls. Dip in melted butter and place in muffin cups or on a cookie sheet. Let rise until double in size. Bake 15 minutes at 425°.
Melt peanut butter and butter in saucepan over low heat. Add 10X sugar and blend well. Pour into 13x9x2 inch pan and smooth out. Melt 4 to 6 Hershey bars in pan over very low heat. Pour over peanut butter mixture and smooth out with spatula. Refrigerate overnight. Allow to return to room temperature before slicing into small squares. Refrigerate to keep firm.
Mix egg, sugar and sour cream well. Sift dry ingredients together and mix with egg mixture. When you add the flour it will make a soft dough. Roll out 1/2 inch thick. Cut out cookies and place on lightly greased cookie sheet. Sprinkle with sugar. Bake at 350° for 8 to 10 minutes.
Separate dough into 4 rectangles; firmly press perforations to seal. Spread with cream cheese. Sprinkle with ham, pressing lightly. Roll up, starting at short end. Seal edges. Cut each roll into four slices. Place, cut side down, on ungreased cookie sheet. Flatten slightly. Bake at 375° for 15 to 17 minutes or until golden brown.
Chop apples, leaving peeling. Chop grapes in half. Peel and chop orange. Combine in large mixing bowl. Add coconut, walnut pieces and Cool Whip. Mix until all fruit is covered with Cool Whip. Let chill 5 to 10 minutes. Serves 4 to 6.
Preheat oven to 425°. Combine flour, milk, eggs and nutmeg. Beat lightly. Leave batter a little lumpy. Melt butter and pour in 9 x 13-inch baking dish; pour batter over butter. Bake 15 to 20 minutes or until golden brown. Sprinkle with sugar and return to oven for a minute.
Mix chicken, soups, sour cream and poppy seed. Line a baking dish with 1 stack Ritz crackers. Pour chicken mixture over crackers. Top with other stack of crackers. Melt margarine. Pour over cracker crumbs. Bake 30 minutes at 350°.
Place first 5 ingredients in a large glass bowl. Do not mix. Microwave, uncovered, on High for 2 minutes; remove from oven and stir well. Return to microwave, uncovered, on High for 1 minute. Remove and stir well. Repeat this step twice for a total cooking time of 5 minutes. After the final stirring, add nuts and spread in an 8-inch glass dish. Cover with plastic wrap and chill until firm. Yields 36 pieces.
Sift all dry ingredients; beat egg into milk. Cut Crisco into dry ingredients. Pour milk over mixture. Roll on floured board. Don't roll dough too thin. Bake at 425° for 12 to 15 minutes.
Place the water, salt, yeast, sugar and 2 cups of flour in a large mixing bowl. Mix at medium speed for 2 minutes. Add 2 eggs and oil; beat one minute.
Blend limeade, milk and food coloring well. Stir in Cool Whip. Pour in graham cracker pie shell and chill.
Combine sliced squash and onions. Cover with water; sprinkle with salt. Let stand 1 hour. Combine vinegar, sugar, celery seed, mustard seed and bring to a boil. Drain squash and onions, then add them and green peppers to vinegar mixture and let come to a hard boil. Remove from heat; add pimentos.	Pack into jars with enough juice to cover and seal.
Combine all ingredients in crock-pot. Cook slowly until rice is tender. Sprinkle chow mein noodles.
Boil 2 cups of rice separately. In a separate pan, place sliced sausages. After, place sausage in a bowl. Then add 1 tablespoon of oil. Then place the adobo, garlic powder, black pepper and the salt. Then add the onions, the green peppers and tomato. Stir a little and then add your 6 ounces tomato sauce. If you want more sauce, add 6 ounces of water. Add sausage.
Sprinkle soda over figs. Pour 4 quarts boiling water over figs. Let set for 5 minutes, then pour cold water over figs, rinsing well. Boil sugar and water for a few minutes. Add well drained figs and boil until of desired thickness.
Heat oven to 350°. Generously grease and flour 12-cup fluted tube pan or 10-inch tube pan. In large bowl, combine all ingredients but nuts. Beat 3 minutes at medium speed. Add nuts; bake in prepared pan for 45 to 50 minutes or until inserted toothpick comes out clean. Cool upright 15 minutes. Invert onto serving plate and cool completely.
Arrange apples in buttered 8-inch baking dish. In another pan (bowl), combine oatmeal, brown sugar, flour and cinnamon, then cut in butter. Sprinkle on top of apples. Bake at 350° for 35 to 40 minutes.
Simmer first 9 ingredients for 20 minutes, uncovered. Add Worcestershire sauce and catsup. Let come to rolling boil. Remove from heat. Store in refrigerator.
Wash and pack fresh jalapenos, sliced carrots and garlic cloves into clean, sterilized jars. Combine vinegar, water, olive oil, canning salt and pickling spices in saucepan. Bring to a boil. Cover peppers with boiling liquid, leaving 1/2-inch headspace. Close and process 10 minutes in boiling water bath.
Mix strawberries, eggs and oil in medium bowl. Combine flour, sugar, cinnamon, soda, salt and pecans in large bowl. Add strawberry mixture to dry ingredients. Stir just until mixed. Pour into greased and floured 5 x 9-inch loaf pans. Bake at 350° for 1 hour or until toothpick inserted comes out clean. Yields 24 slices.
In large skillet, saute onion and peppers in butter until tender. Stir in flour and remove from heat. Add remaining ingredients except for 1/2 cup cheese. Pour into a greased 2 1/2-quart baking dish. Bake uncovered at 350° for 45 minutes. Top with remaining cheese. Let stand 2 minutes.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in Cool Whip. Pour into graham cracker crust. Freeze until firm.
Grease 13 x 9-inch pan. Preheat oven to 350°. Mix all ingredients in bowl. Spread in pan. Bake 45 minutes uncovered. Let stand 10 minutes to cool. Cut into 30 to 40 (2-inch) squares. Serve warm. Can be frozen and reheated to serve.
Fry bacon just until crispy. Drain. In medium saucepan, combine milk, salt, cayenne and butter. Bring to a boil. Add grits and reduce heat to medium. Stir for 30 seconds, then add cheese and stir until melted. Cook, covered, until grits are tender and creamy.
Preheat oven to 400°. Combine all ingredients. Spoon into a muffin tin, filling each cup approximately 2/3 full. Bake for 15 to 20 minutes until biscuits have browned. Batter will make approximately 6 large or 12 small muffins.
Melt oleo in 13 x 9-inch baking dish. Pour melted butter into mixing bowl. Add sugar, eggs, flour, baking powder and nuts. Mix together. Pour mix into baking dish and sprinkle chocolate chips on top. Bake at 350° for 30 minutes.
Cut up and boil potatoes; put aside and save. Cook and crumble bacon and save. Saute in butter, Tabasco and Worcestershire the onion, carrots and garlic until tender. Drain potatoes, saving 1 cup water. Slightly mash; add half and half, water and vegetables. Let simmer for 30 minutes. Top with bacon and cheese when ready to serve.
Mix oleo, flour and nuts together and press down in a 9 x 13-inch pan and bake 10 minutes at 375°. Cool.
Combine ham, olives, mustard, hot sauce and 1/3 cream cheese; blend well until smooth. Shape into ball. Combine remaining cream cheese and milk; use to frost ham ball. Chill. Remove from refrigerator 15 minutes before serving.
Preheat oven to 350°. Brown pork chops in hot shortening. Place 3 pork chops in bottom of shallow baking dish. Cover pork chops with sliced potatoes. Place last 3 pork chops on top of potatoes. Cover with soup. Bake at 350° for 1 hour.
Mix all ingredients except Parmesan cheese. Pour into a buttered 8 x 8 x 2-inch casserole. Top with Parmesan cheese. Bake in 350° oven for 30 to 40 minutes.
Melt margarine and mix with stuffing. Put half in bottom of pan or casserole dish. Combine all the ingredients and put in dish. Add remaining stuffing on top. Bake 45 minutes at 350°.
In a large bowl, add peanut butter, yeast, garlic powder and paprika to raw gluten. Mix well by pulling and stretching. Saute onions in oil. Add onions and hot oil to seasoned gluten. (Hot oil breaks the gluten down and helps seasonings to penetrate.) Continue to mix gluten well by pulling and stretching until consistency is stringy, but doesn't tear apart. Pull off small pieces of gluten and stretch and twist pieces into shapes similar to 6 to 8-inch bread sticks.
Mix all together. Save 1/2 of cheese for top. Crush Fritos and put on top of cheese. Bake at 350° for 1 hour. Serves 8 to 10.
Unroll 1 can of rolls and lay in bottom of 13 x 9 pan. Don't press seams together. Mix cream cheese with 1 cup Splenda and vanilla. Spread over rolls. Place 2nd can of rolls on top. Pour melted margarine over rolls. Mix 1/2 teaspoon cinnamon with 1/4 cup Splenda and sprinkle over top. Bake at 350° for 30 minutes. Let cool. Best served a little warm.
Tie allspice and cloves. Cook all in 350° oven; it is easy to scorch. Stir fairly often. Do not use lid on container. Add all ingredients together except pepper. Boil down to nearly half quantity. Take several hours before removing from oven. Add 2 Tbsp. flour thickening and pepper stirring well until sauce thickens. Yield: One gallon makes around 8 pints.
Combine dry mustard and vinegar; mix well. Let stand overnight. Add eggs and sugar. Cook until thick. Let cool and store in refrigerator.
Cut broccoli and cauliflower into bite size pieces. Add onions and green peppers. Combine remainder of ingredients and stir into vegetables until all are covered.
Heat oven to 400°. Grease 15 x 10-inch jelly roll pan. Combine oats, brown sugar, margarine/butter, corn syrup, vanilla and salt; mix well. Firmly press mixture into greased pan. Bake about 18 minutes or until the mixture is brown and bubbly. Then remove from oven. Immediately sprinkle chocolate morsels evenly over toffee. Let stand 10 minutes; spread chocolate evenly over toffee and sprinkle with nuts. Cool completely and cut into squares. Store in a cool dry place.
Boil potatoes in salted water. Drain, peel and cube potatoes. Combine potatoes and all ingredients except cheese. Spoon into a greased 2-quart casserole. Bake uncovered at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.
In large bowl, combine all ingredients. Toss, cover and chill 1 hour. Toss before serving.
Combine everything in a medium sized sauce pan and bring to a boil. Turn down heat and simmer uncovered for about 30 minutes or until fruit is very soft. Cool thoroughly and then chill.
Drain tuna. Break into large pieces. Rub the inside of a salad bowl with the cut surface of a clove of garlic. Combine all ingredients except tomatoes. Toss lightly. Garnish with tomato wedges. Yields 6 servings.
Mix ground beef, rice, onion, salt, pepper and egg together. Divide meat into equal portions; stuff peppers. Place in roaster and cover with tomato sauce and water. Bake slowly for 2 to 3 hours at 300° or until peppers are soft and beef is done inside.
Sift together into a large bowl the first 4 ingredients. Add the next 5 ingredients and beat well until all are well blended. Fry on preheated griddle, turning to brown on both sides. This recipe makes about 10 medium-sized pancakes.
Mix cream cheese, flour and butter together; chill for 1 hour. Roll into small balls and chill again. Mix filling by combining the remaining ingredients. Press balls into tart pans; fill each 3/4 full with filling. Bake for 25 minutes in a preheated 325° oven.
In saucepan, melt chocolate in milk. Bring to boiling; boil gently, uncovered, for 4 minutes, or until thickened, stirring constantly. Add marshmallows; heat and stir until melted. Chill.
Blend first 6 ingredients and pour in greased casserole. Mix brown sugar, nuts, 1/2 stick butter and flour and pour this mixture over potato mixture. Bake in preheated oven at 350° for 45 minutes.
Pour half of the vodka into a separate container, set aside. Pour all of the honey in with the bottled vodka. Shake WELL. This may take some time. After that is well mixed add the juice from the 2 lemons, top off with the set aside vodka.
Defrost broccoli and drain. Place into casserole dish. Heat mushroom soup and cheese together. Pour over broccoli. Top with bread crumbs. Bake 30 minutes at 350° with cover on.
Drain juice from pineapple. Put juice in pan. Add sugar and cornstarch. Bring to a boil. Chop pecans into pineapple. Add marshmallows. Cut cheese into 1/2-inch squares. Mix all ingredients. Serve.
Cook and stir sausage in Dutch oven. Drain and add rice, cheese, milk, soup and mushrooms. Put into large casserole dish and bake, covered, at 350° for 50 minutes. You can also sprinkle cheese on the top. Makes 6 servings.
Bake cake as directed on package in a 9 x 13-inch pan. While warm, poke holes in top of cake and pour canned milk over top, followed by ice cream topping. Put in refrigerator and let cool. After cake is cool, ice with Cool Whip. Break the Heath candy bars in pieces and sprinkle on top.
Pat 1 can crescent rolls into 9 x 13 pan. Mix cream cheese, sugar and vanilla. Spread on rolls. Pat second can of rolls on top. Drizzle butter over top. Sprinkle with cinnamon and sugar. Bake in 375° oven for 15 to 20 minutes. Can substitute almond flavoring for vanilla.
In a 2-quart glass casserole dish, combine all ingredients. Mix well. Cook, covered, for 18 minutes. Stir. Let stand for 5 to 8 minutes. Serves 4.
Sift flour and measure; add baking powder, soda and salt. Sift again. Add nuts. Mix well. Melt butter or shortening in saucepan or microwave. Remove from heat. Mix in sugar (add 2 tablespoons hot water if vegetable shortening is used). Cool; stir in eggs and vanilla. Add flour mixture, small amount at a time. Spread in greased and floured 13 x 9-inch sheet cake pan. Sprinkle chocolate chips over top. Bake in a 350° oven for 20 to 25 minutes. Cool in pan; cut into 15 bars.
Fry bacon and drain on paper towel. Mix bacon grease with flour and brown. Put all seasonings (except bay leaves) into a cup and crush. Add remaining ingredients except shrimp, crab and okra. Cook on low; simmer 2 hours.
Boil chicken until tender. Remove from broth and debone. Add water to chicken broth to make 3-quarts. Cook spaghetti according to package directions in the chicken broth. Saute celery, onion and bell pepper in cooking oil until transparent. In a very large pot, mix all ingredients together. Put into baking dishes. Bake at 350°. This makes about 20 or more servings. I make and freeze in 3 or 4 serving dishes, then bake as I need it! Delicious.
Mix spaghetti, eggs and milk and put into a 9 x 13-inch pan. Brown 1 1/2 pounds hamburger. Drain and add 1 large Ragu sauce. Pour over spaghetti. Cover with sliced pepperoni, 2 cups shredded Mozzarella cheese and olive slices. Bake 30 to 45 minutes at 350°.
Piece angel food cake up in bottom of 9 x 13 dish. Cut strawberries up on top of cake. Mix Jell-O up according to directions on box and pour on top of cake. Top with Cool Whip. Chill until Jell-O is congealed.
Brown meat in oil, then drain. Add onion, salt, chili powder, pepper, tomatoes, corn and broth. Bring to a boil, reduce heat and add pepper strips. Simmer a few minutes, then add rice. Remove from heat and cover. Let mixture stand for 3 minutes. Then fluff with fork and it's ready to serve.
Mix all ingredients, except potato chips, and bake at 350° for about 45 minutes or 1 hour. Put potato chips on top when about done.
Place cubed bread pieces in a 9 x 13 inch pan. Add cream cheese on top of bread. Mix eggs, milk and syrup together. Pour over bread and cream cheese mixture. Sprinkle top of casserole with cinnamon. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes or until set. Serve warm with warm syrup.
Saute onion and garlic in oil until transparent. Add chicken broth and bring to boil. Add tomato and seasonings; simmer 10 minutes. Add shrimp and fish and simmer only until shrimp is pink and fish is cooked through, about 8 to 10 minutes. Pour in chopped clams with the juice. Turn off the heat; add salt and pepper to taste. Serve with lots of Italian bread. Pour soup over cooked angel hair pasta.
Mix margarine, sugar and eggs well together. Add pumpkin and spices; add flour and mix well. Add chocolate chips and walnuts. Bake about 1 hour at 350°. Small loaves take about 45 minutes. Glaze with Spice Glaze.
Combine cream cheese, olives and peppers. Spread on tortillas and roll. Slice into pinwheels. Dip in salsa or add salsa to cream cheese mixture before spreading on tortillas.
Spray bundt pan with cooking spray if not using non-stick pan. Put frozen rolls in bundt pan. Do not use whole package or overfill pan because rolls will rise over rim.
Chop onion; saute in margarine. When onion turns yellow, add undiluted soups, then add curry powder, grapes, salt and pepper. Add sour cream, lemon juice and shrimp just before serving. If uncooked shrimp are used, cook according to directions before adding. After all ingredients are added, heat thoroughly. Serve over cooked rice.
Cook broccoli as directed. Drain thoroughly. Combine all other ingredients except cracker crumbs. Pour into buttered casserole. Top with cracker crumbs. Bake uncovered 20 minutes at 400°.
Combine flour, 3/4 cup sugar and 2 tablespoons cocoa; stir in milk, butter and vanilla. Pour batter into a 9-inch square baking pan. Combine 1 cup sugar, 2 tablespoons cocoa and salt; mix well and sprinkle over batter. Pour water over top; bake at 350° for 30 minutes. Serve warm. Top with whipped cream or ice cream, if desired. Yield: 6 servings.
Sift flour, baking powder and salt together and cut in shortening with 2 knives or a pastry blender. Add milk and mix quickly. Knead for a few seconds on a lightly floured board. Pat out to 1/2 inch thickness and cut with biscuit cutter. Place in greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in very hot oven (450°) for 12 minutes. Makes 12.
Beat cheese until smooth, beat in sugar and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries.
In large skillet, fry bacon until crisp. Remove and place on paper towels to absorb grease. Drain all but enough grease to coat the skillet. Add onions to skillet and cook until tender. Pour flour in a small jar with 1/3 cup of the water and shake until blended. Add vinegar and remaining 1 cup water to skillet. Slowly stir in flour mixture, stirring constantly. Cook and stir until slightly thick. Add sugar. Crumble bacon. Gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm or cold.
Heat oven to 400°. Lightly spray a 9 or 10-inch pie plate or quiche pan with Pam. Sprinkle cheese, bacon, mushrooms and onion evenly over bottom of pan. Mix Bisquick, milk, eggs, salt and pepper in blender or food processor. Pour mixture over ingredients already in pan. Bake about 30 to 35 minutes, until golden brown. Sprinkle with Parmesan cheese while hot. Let stand 5 minutes before cutting. Great for breakfast or brunch! Refrigerate leftovers. Makes 6 servings.
Combine gelatins and boiling water, stirring until dissolved. Add remaining ingredients. Drain pineapple before adding. Mix together and put in mold. This salad is good with ham or pork.
Saute butter and onion. Mix soup, milk and Cheez Whiz over medium heat until thickened. Stir in onion and butter. Combine frozen broccoli cuts and Minute rice in casserole dish. Pour cheese mixture over broccoli and rice and mix together. Bake 45 minutes at 350°.
Beat egg. Add other ingredients and whisk until mixed. Marinate chicken overnight and barbecue.
Preheat oven to 350°. In a large bowl, mix flour with next 7 ingredients. Add remaining ingredients and stir until blended. Turn batter into greased pans. Bake about 1 hour or until toothpick inserted in center comes out clean. Makes 3 loaves or 6 mini loaves.
Combine sugar, cocoa and flour. Add a little milk until mixture is moistened well to prevent lumps, then add remainder of milk. Add egg yolks. Cook on medium heat until ready thick. Remove from heat and add 1 teaspoon of butter and 1 teaspoon of vanilla. Pour into prepared pie shell. Beat egg whites with mixer until stiff. Add 3 teaspoons of sugar. Beat again and put on top of pie. Place in oven and brown meringue.
Beat eggs in mixer bowl until fluffy. Add sugar and margarine; mix well. Sift flour, cocoa and salt together. Add to egg mixture, beating until smooth. Stir in chocolate chips, pecans and vanilla. Spread into greased 8-inch pie plate. Bake at 350° for 35 minutes or until set. Pie will not test done in center. Cool completely. Cut into wedges. Top each with a scoop of ice cream. Spoon fudge topping over ice cream. Yield: 8 servings.
While grating carrots, allow the sugar to sit at room temperature in oil. Separate the eggs. Fold in beaten egg whites before pouring mixture into Bundt pan. Mix flour, oil, sugar mixture and beaten egg yolks together. Mix in grated carrots, spices and nuts. Fold in beaten egg whites and gently blend. Pour into greased Bundt pan and bake at 350°.