HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare eggplant and cut into small pieces. Melt 2 tablespoons butter and add green pepper and onion. Brown. Add tomatoes, salt, pepper and eggplant. Simmer 10 minutes. Pour in baking dish. Melt remaining butter. Mix in bread crumbs. Spread over top. Add cheese and bake at 350° for 20 minutes.
Finely chop hot peppers, bell peppers and onions in food processor or by hand. In a 6 to 8-quart saucepan, combine chopped peppers and onions with remaining items over high heat. Bring to high boil for 5 minutes, stirring. Immediately fill pint jars to 1/4 inch of top. Wipe tops of jar. Put lids on jars and screw bands on tightly. Yields 4 pints. Process in boiling water bath for 10 minutes.
Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie sheet. Press a crisscross on each cookie with a fork. Bake at 350° for 10 to 12 minutes.
In a soup pot, combine the roasted garlic butter, oil and onions. Saute until onions are tender but not browned. Add potatoes and water. Cook until potatoes are fork tender but not mushy. Add the mixed vegetables, half & half, black pepper, corn and sausage. Cook over medium heat until slightly thickened. This will probably take about 8 to 10 minutes. If the chowder seems to thicken too much, simply add a little more half and half or water. Taste and add salt, as needed. I usually add about 1 teaspoon to my pot of chowder but always taste before adding salt and add a little at a time until you get it just right for your palate. Makes 6 to 8 servings.
Cook ground beef, onion and bell pepper until ground beef is done. Drain grease; stir in can of vegetable beef soup and 1/2 cup of water. Simmer 15 minutes, stirring a little while cooking. Then spread on hamburger bun. Add your favorite mayonnaise, mustard and ketchup. Eat with chips and enjoy!
Cook noodles and drain tuna. Add soup to milk, and then add mayo. Add all ingredients to noodles and cook at 350 degrees until done.
Mix all ingredients. Bake at 325° for 25 to 30 minutes. Serve hot in chafing dish with crackers.
Mix flour, nutmeg, cinnamon, salt and soda. Add to pear mixture. Add oil, vanilla and eggs by hand. Pour into a well-greased tube pan. Bake 1 hour (test with a toothpick) at 350°. Cool and eat!
Stir together all ingredients, except cheese. Spoon into greased casserole and smooth the top. Sprinkle with cheese. Bake 20 to 25 minutes at 350°.
Stew chicken until tender. Remove skin and bones; cut in pieces. Butter a large shallow baking dish well. Sprinkle part of Pepperidge Farm stuffing mix over the bottom of dish. Place generous layers of chicken next.
Boil eggplant for 5 minutes in salted water. Cook sauce (tomato juice, seasonings and onion) until onion is soft. Drain eggplant and layer with sauce in casserole. Bake 45 minutes at 350°. Cover with cheese and bake 15 minutes more.
Heat pineapple to boiling point. Add to Jell-O. Stir until Jell-O is dissolved. Add buttermilk and pecans. Let cool, then add whipped topping. Mix well. Pour into 9 x 13-inch pan or large mold.
Mix everything together in a crock-pot. Cook 1 hour on high. Cook on low, 4 to 8 hours more.
Cook pudding as package directions using juices as liquid. Drain all fruit well. Add pudding mixture with fruit. Refrigerate. Can also use instant pudding if you rather (same measurements).
Grease and flour two (9-inch) round baking pans. In bowl, stir together first 5 ingredients. Set aside.
Whip white of egg and add all other ingredients except pecans. Mix thoroughly and add pecans. Place in a greased pan and toast in a 250° oven for 1 hour. Stir occasionally.
Pop enough popcorn to make 7-quarts popped corn. Put popped corn in large roaster pan. Set aside.
Bottom Layer: 1 mashed avocado, 1/2 cup sour cream and 2 tablespoons mayo (mix together).
Cut potatoes in half. Scoop pulp out. Mash pulp until smooth. Add remaining ingredients. Spoon back into shells. Bake at 350° until heated, 20 minutes.
Add sausage and bread to egg mixture. Grease 9 x 13-inch glass pan. Cover in refrigerator overnight. Bake in 350° oven for 1 hour. Serves 8 to 10.
Put boiling water in Jell-O mixture. Stir to dissolve. Beat cheese in until smooth and foamy.	Let chill until syrup consistency. Add whipped cream.
Cut off the tops of broccoli stalks and break into flowerets. Discard large stems. Boil 2 cups water in saucepan. Add broccoli and onions. Cover and cook until very tender. Do not drain. Place in blender (or chop by hand). Blend until uniform consistency.
Combine and cook until clear. When cool, add 1 cup salad dressing and 3 tablespoons mustard.
Pour boiling water over shortening, sugar and salt. Let cool. Mix yeast and warm water. Add beaten eggs and flour with the baking powder added to it. Cover and store in refrigerator 4 hours or overnight. Mixture will keep in refrigerator 10 days. When ready to bake, shape dough. Let rise and bake at 375° for approximately 25 minutes.
Mix sugar-free pudding as directed, using skim milk. Add peanut butter, Sweet 'N Low and vanilla. Blend together and spoon into pie crust. May be topped with Cool Whip.
Mix sugar, milk, cocoa and syrup. Cook to soft ball stage. Remove from heat. Add vanilla and butter. Beat until fudge is thick. Add pecans. Spread on buttered platter. Cut into squares when firm.
Mix ground beef and pork together. Mix all ingredients together thoroughly and shape into a loaf. Place in a 9 x 13 x 2-inch baking dish. Pour 1 cup tomato juice over top and bake at 350° for 1 to 1 1/2 hours or until slightly brown. Pour off excess juice that is around it and serve warm.
Combine all ingredients but beef. Bring to a boil over medium heat. Place beef in a Dutch oven. Pour sauce on it and stir. Cover and bake at 350° for 3 hours. Do not remove lid until the end of 3 hours. Remove from oven and shred beef in sauce with 2 forks. Serve on buns.
Preheat oven to 350°. Lightly grease a 2-quart casserole. In a large skillet over medium heat, saute onion in hot oil 5 minutes or until almost tender. Add tomatoes with juice, tomato sauce and green chilies. Increase heat to medium-high. Stirring occasionally, bring to a boil and boil 10 minutes or until juices are reduced. Meanwhile, reserve a few tortilla chips. Lightly crush remaining chips and place in a large bowl. Pour broth over top; let stand 5 minutes, stirring occasionally. In casserole, layer half of the tortilla chips and broth, half of the chicken, half of the cheese and half of the tomato mixture; repeat. Bake 25 to 30 minutes until bubbly and lightly browned. Garnish with sour cream, olives and reserved chips.
Grind tomatoes, peppers and onions. Place in heavy kettle. Add remaining ingredients. Simmer slowly until thick. Can as for relish. Yields 8 half pints.
Place margarine and shortening in large bowl and blend with electric mixer until creamy. Add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla and blend well by hand. Add the 10 cups sifted flour, baking powder and salt a little at a time until all has been blended into batter. Flour table or counter top generously. Empty dough mixture onto surface. Knead well. Measure 4 cups flour into sifter ready for use. If dough is too soft to roll, add more flour. It should be easy to handle and should not stick to the fingers.
Dissolve yeast in water. Mix together in a large bowl with all the other ingredients. Store covered in refrigerator. Use as desired. This batter will keep several days. To cook, spoon batter into well-greased muffin tin and bake immediately at 425° for 20 minutes. You don't wait for rolls to rise before baking.
Spread bottom of pie plate with stuffing. In skillet, mix tomatoes, butter, drippings, salt and sugar. Heat until well blended. Put 1/2 tomato mixture on top of stuffing. Put 1/2 cheese on top of this. Place all onions on top of cheese. Layer remaining tomatoes, then remaining cheese. Sprinkle with oregano. Bake at 350° for 30 minutes. Excellent Lenten dish.
Mix all ingredients except 1 tablespoon of lime juice. Let stand 1 hour. Before serving, add the final tablespoon of lime juice. Serve on poached or grilled fish.
Wash potatoes and dry. Rub potatoes with extra butter and bake in a 400 degree oven for 1 hour or until done. Remove from oven. Cut a lengthwise slice from each potato. Scoop out inside of each potato. Mash potatoes. Add sour cream, bleu cheese, milk, butter, salt and pepper. Mix until smooth. Beat with electric mixer until fluffy. Spoon mixture lightly into potato shells. Place on baking sheet and return to hot oven for 15 minutes. Sprinkle with bacon and serve.
Sift dry ingredients together. Add butter to hot milk. Beat eggs. Add sugar. Beat until creamy. Add extracts, dry ingredients, milk and butter. Beat 2 minutes. Pour into shallow pan and bake 25 minutes in moderately slow oven (350°).
Brown beef and onion in skillet until beef is not pink. Add soup, water, salt, pepper and rice. Bring to a boil. Reduce heat and simmer 3 minutes, stirring constantly. Place cabbage in a 13 x 9-inch pan sprayed with Pam or cooking oil. Spoon beef mixture over cabbage. Cover with foil and bake 1 hour at 350°.
Mash or whip sweet potatoes and mix with other ingredients. Pour into a greased casserole dish.
Mix oil and sugar well. Add eggs and beat until smooth. Add remaining ingredients, except nuts and apples. Mix well. Fold in nuts and apples with spoon (batter is thick). Bake at 350° for 45 to 50 minutes in tube or rectangular pan.
Mix well and cook fast to begin with. When it gets thick, cook on low heat. When it forms a hard ball in the water, take it out. Add soda. Spread very thin on baking sheet. Work fast.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Mix gingerbread mix, applesauce, egg and water in medium bowl. Stir vigorously with a fork about 2 minutes or until batter is uniform color and consistency. Stir in raisins and nuts. Spread in	pan. Bake 22 to 25 minutes or until wooden pick inserted near center comes out clean. Spread with Browned Butter Glaze. Cut into 2 x 1-inch bars. Makes 48 bars.
Mix the biscuit mix, sugar, milk and margarine. Add fruit and stir. Bake, covered, in oven about 1 hour. Serves 8.
Mix all ingredients thoroughly. Bake at 350° for 45 minutes or until it doesn't stick to sides of pan.
Combine and bake at 300° for 20 to 30 minutes, or heat in crock-pot. Serve with tortilla chips.
Mix the first 4 ingredients together in a sauce pan, stirring occasionally after coming to a boil. Heat one minute. Then add oats and peanut butter, stirring in good. Then spoon out on waxed paper.
In skillet, cook sausage and onion until meat is browned; drain. Add drained and snipped kraut and 2 tablespoons cracker crumbs. Combine cream cheese, mustard, garlic salt and pepper. Stir into kraut mixture. Chill. Shape into 3/4-inch ball and coat with flour. Combine eggs and milk; roll kraut balls into egg mixture and then into cracker crumbs. Heat oil to 375°; deep fry for 30 to 60 seconds, until golden.
Cut beef in thin strips; finely chop onion. Brown meat in margarine and cooking oil; remove from pan. Saute onion in same pan, then return meat to pan. Add marjoram, thyme, soup, salt and caraway seed. Cover; simmer until meat is tender. Just before serving, add sour cream and sherry. Heat but do not boil. Add nutmeg; serve over rice or noodles. Serves 6.
In skillet, cook celery, red or green pepper and oregano in oil until tender-crisp. Add beans and heat through. Yields 4 to 6 servings.
Cream the margarine and sugar; add eggs and mix well. Add the crushed crackers, pecans, raisins, soda, salt and flavoring alternately with the milk. Mix very well; bake at 250° for 1 hour or until toothpick inserted comes out clean.
Place peach halves, center up, in pastry shell. Mix remaining ingredients and pour over peaches. Sprinkle with nutmeg before baking. Bake for 1 hour at 350° for until set and crust brown. Serve warm; top with Cool Whip, if desired.
Preheat oven to 350°. Combine all ingredients; mix well. Spread mixture into 9-inch pie plate or quiche dish. Bake until golden brown (15 to 20 minutes). (Ovens vary, may possibly be longer.) Stir after 10 minutes. Serve with crackers or cut up pieces of Italian bread.
Combine sugar and oleo. Add eggs. Mash bananas. Add with flour and vanilla.
Sprinkle chicken lightly with salt. Arrange in 2-quart utility dish. Combine remaining ingredients and spread over chicken. Cover dish with waxed paper. Cook 10 minutes in microwave oven. Turn dish 1/2 turn and cook 5 to 10 minutes longer. Yields 4 servings.
Chop the tomatoes, onions and pepper. Add vinegar, salt and sugar; cook on low heat until mixture becomes a thick sauce, about 45 minutes. Pour into hot jars and seal. Makes about 4 quarts and is good served with peas, beans or meat.
Tear lettuce into bite size pieces. Using large casserole dish, layer first 6 ingredients as listed. Add sugar to mayonnaise and spread over top like frosting. Top with cheese. Cover and refrigerate overnight.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients. Add to sugar mixture alternately with buttermilk, beating very well after each addition. Stir in nuts, coconut and flavoring.
Put all ingredients in bowl; mix well. Put in sealed container and refrigerate at least 24 hours. It will become thick.
Mix all together; form into balls. Boil or fry. Drain grease. Place 1 cup of tomato sauce in the bottom of a baking dish. Put meatballs on top of sauce. Can be covered with Mozzarella and Parmesan cheese.
Dissolve yeast in warm water. Heat 1 1/2 cups milk with Crisco and melt. Cool.
Prepare macaroni as directed. Cut up tomatoes, green pepper, onion, olives, cheese and pepperoni; add to macaroni. Mix together vegetable oil and vinegar; add Good Seasons dressing and Salad Supreme. Shake/mix well. Pour over salad and mix.
Mix all ingredients well. Chill. Serve with your choice of fresh vegetable wedges.
In a heavy pan, saute onion until clear. Add beef. Cook and stir until crumbly. Stir in seasonings and tomato paste, blended in hot water. Simmer, uncovered, until blended, about 30 minutes.
Spray a skillet with vegetable spray. Over medium heat, stir rice, onions and garlic in skillet until rice browns slightly. Add tomato sauce, stock, picante sauce, celery, carrots, chili powder, bell pepper and bay leaf. Stir and bring to a boil. Reduce heat and cover. Simmer 40 minutes until liquid is absorbed. Remove bay leaf before serving. Serves 6 with 3/4 cup servings, 72 calories, 0.6 grams fat and 2 grams protein.
Cream butter well. Add eggs, sugar, baking powder and whiskey. Mix well. Add almonds. Add enough flour to thicken and roll (about 3 cups). Roll into size and shape of small finger. Bake in 350° oven 15 to 20 minutes. Dip cold cookies into powdered sugar until well coated. Makes about 30 dozen.
Preheat oven to 400°. While it is heating, prepare the barbecue basting sauce: Combine the onions, ketchup or peach preserves, brown sugar, vinegar, Worcestershire sauce, mustard and Tabasco sauce in a 1 to 1 1/2-quart enameled or stainless-steel saucepan.
Cut biscuits into quarters. Mix sugars and cinnamon together in a gallon Ziploc bag. Shake biscuit pieces in sugar mixture. Layer coated biscuits and chopped nuts in a Bundt pan. Melt butter and mix with remaining sugar mixture. Pour over biscuits. Bake at 350° for 30 minutes.
Place chicken in large skillet. Combine barbecue sauce and 7-Up, blending well. Pour sauce over chicken. Bring to boil. Cover; reduce heat and simmer for about 30 minutes, or until juices run clear when chicken is pierced with a fork.
Boil the water with the sugar for 5 minutes. Stir in the lemon juice and let cool, then place in the freezer until hard.
Combine meat, oil, garlic, salt and pepper. Mix well. Shape into 4 patties. Wrap each with bacon. Fasten with toothpicks. Cook on grill 10 to 15 minutes on each side or to desired doneness. Serve with sauce by sauteing mushrooms in melted butter and adding seasonings.
Boil and mash potatoes. Add confectioners sugar; stir. Flour cutting board; roll out mixture. Spread peanut butter on top and roll up. Slice into thin pieces and serve.
Mix together butter, flour and nuts and pat into a 9 x 12-inch pan. Bake for 15 minutes at 350°. Mix cream cheese and powdered sugar. Add 1 cup of dairy Cool Whip. Spread over pan mixture. Whip together the pudding mix and milk. Spread over pan mixture. Spread rest of dairy Cool Whip on top and sprinkle nuts over top.
Mix all ingredients together except the rye bread. Spread on thin sliced rye. Bake at 350° for 10 to 15 minutes.
Combine ingredients in given order. Mix thoroughly after each addition. Shape into 3/4 to 1-inch balls and place on ungreased cookie sheet. Dip fork into milk and press balls down to desired size. Bake in hot oven at 400° for about 10 minutes or until golden brown.
Rub chicken with 1 teaspoon of salt. Brown onions and garlic in skillet in 1/4 cup butter. Add rice, remaining salt and pepper. Cook 5 minutes, stirring occasionally. Add chicken stock. Cover and simmer over low heat for 20 minutes.
Combine sugar and water in a saucepan; stir well. Cook over medium heat, stirring constantly, until sugar dissolves. Stir in vanilla and lemon juice. Set aside. Cut shortening into flour until mixture resembles coarse meal; add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly, 4 or 5 minutes. Roll dough to a 12 x 9-inch rectangle. Spread blueberries over dough; roll up, jelly roll fashion, beginning with long side. Set aside. Melt butter in a 13 x 9 x 2-inch baking dish. Cut dough into 12 (1-inch) slices. Place slices, cut side down, in butter. Pour sugar syrup around slices; bake at 350° for 55 to 60 minutes or until golden brown. Serve warm with vanilla ice cream or whipped topping. Yields 8 to 10 servings.
Dip fish in salt, pepper and flour. Heat oil in skillet. Saute fish until it flakes easily. Transfer to dish and keep warm. Add tomatoes to skillet. Saute 5 minutes. Add wine, olives and parsley. Pour sauce over fish and place an anchovy on each slice. Serves 4.
Boil potatoes until tender, yet firm. Slice and put in large mixing bowl. While still hot, sprinkle with vinegar, oil, salt and pepper. Add remaining ingredients except eggs and parsley. Gently toss to combine. Add eggs and parsley, toss again. Correct seasonings, add more salt, pepper and mayonnaise if desired. Chill overnight.
Mix first 4 ingredients together, then mix in flour well. Pour out on floured board. Knead and roll until you push in on dough and it pops back out. Place back in bowl. Oil top. Cover and let set until double in size. Then form into two loaves. Place in Pam sprayed loaf pans. Oil tops. Let rise again. Bake at 325° for 1 hour.
Mix all ingredients. Bake in a small greased cake pan. Bake at 350° for about 30 minutes.
Mix all together. Drop by spoonfuls on ungreased cookie sheet. Bake at 275° until golden.
Mix both cans of corn with milk, eggs, sugar and crackers. Add 3/4 cup cheese. Pour into a 9 x 13-inch dish and top with 1/4 cup cheese. Dot with oleo. Bake at 350° for 1/2 hour.
In a mixing bowl, sift the previously sifted flour, sugar, baking powder, and salt. Cut 1/3 c. butter into the mixture until the particles are fine. Stir in milk, egg, and yeast. Beat well. (Dough may now be covered with Saran Wrap and stored in refrigerator several hours OR overnight.)
Mix well and roll into marble size balls. Bake at 350° for 15 to 20 minutes. These freeze well. Makes 110 marble size balls.
Preheat oven to 425°. Mix meal, eggs, oil and corn. Fold in sour cream and mix well. Pour into a greased skillet and bake until golden brown. (Cook for about 30 minutes.) Serves eight.
Mix in large bowl sugar and flour. Heat together oleo, water and shortening. Bring to boil. Pour over dry mixture and mix. Add cocoa, buttermilk, soda, eggs and vanilla. Mix well; spread on greased (large) sheet cake pan (mine's 12 x 17-inches). Bake at 400 for 20 minutes. Frost immediately.
Beat eggs until very light. Beat in sugar, salt and flavoring. Mix in butter and hot milk. Sift flour and baking powder together. Beat into mixture. Pour in greased and floured pan. Bake at 350° for 25 to 30 minutes.
Dissolve yeast in 1/4 cup warm water. Put flour in large bowl and add rest of ingredients. Knead and roll out to about 1/4-inch and cut with biscuit cutter. Dip in melted butter and fold. Let rise 45 minutes and bake at 450° until brown.
Cream margarine, sugar, peanut butter, egg, vanilla and milk until fluffy. Add dry ingredients. Roll into balls, then press on greased cookie sheet with a fork dipped in flour. Bake at 350° for 10 to 12 minutes. Remove and apply kisses. Let stand until hard.
Stir together juice of lemon, beaten egg yolk and salt. Cook until thick. Cool and stir into whipped cream. Add rest of ingredients. Refrigerate 24 hours.
Drain fruit well and dry on paper towels. Lay in flat casserole, one layer deep. Mix the remaining ingredients and pour over fruit. Bake 45 minutes to 1 hour in a 325° oven.
Cook cabbage until tender; drain. Combine all ingredients except the tomato sauce. Place in baking dish (6 x 11-inches). Pour sauce over top. Top with 4 ounces Mozzarella cheese. Bake at 400° for 30 to 40 minutes or until cheese is melted.
Preheat oven to 275 degrees. Sift together in 4-quart bowl the flour, baking powder, salt, cinnamon and nutmeg. Add pecans, candied pineapple, candied cherries and golden raisins. Mix until fruit and nuts are well coated, set aside.
In a large saucepan or crock-pot, combine cider, cinnamon, cloves and orange zest. Bring to a boil. Turn down heat, cover and simmer 15 minutes. Serve mixture into cups. Add 1 ounce rum to each mug if wanted. Serve with cinnamon stick.
Crust: Combine crumbs, butter and sugar. Press rounded measuring tablespoonfuls of crumb mixture into bottom of each of 6 paper-lined muffin cups. Bake at 325° for 5 minutes.
Put margarine, water and cocoa in a 3-quart saucepan and boil 3 minutes. Remove from heat and cool to touch. When cool, add sugar, soda, flour, salt, eggs and sour cream. Beat with a wire whisk until smooth. Place in a large greased pan. Grease both bottom and sides. Bake at 350° for 28 minutes. Best frosting for cake is 1 tub of Betty Crocker milk chocolate frosting.
Mix all ingredients and cook until cheese is melted. Serve with chips, crackers or bread to dip into mixture.
Pour boiling water over oatmeal, let stand at room temperature for 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts. Add eggs, mix well, sift together flour, salt, soda and cocoa. Add flour mixture to sugar mixture. Mix well. Add 1/2 package of chocolate chips. Put batter into greased and floured 13 x 9 x 2-inch pan. Sprinkle walnuts and remaining chocolate chips on top. Bake in preheated oven at 350° about 40 minutes or until a toothpick comes out clean.
Soak ham in clear water 24 hours. Brush until all cure is gone. Leave rind on ham. Place in roaster with rind side up. Bake at 325° for 18 minutes per pound. When almost done, remove rind and glaze with mixture of ingredients.
Blend soup, milk and dash of pepper. In buttered 1 1/2-quart casserole, arrange and alternate layer of potatoes, onion soup mixture and cheese. Dot top with butter. Sprinkle with paprika. Cover and bake in 375° oven for 1 hour. Uncover and bake for 15 minutes more or until done.
Sift 6 c. flour with salt and spices. Add molasses and vinegar. Then sifted ingredients. Lastly, add soda dissolved in boiling water. Add more flour if necessary to make soft dough. Bake at 350 degrees 8-10 min.
Cook zucchini in water (3/4 cup) for 8 to 10 minutes. Drain and cool. Melt butter; add onion. Cook until onion is tender. Add zucchini. Pour into 8-inch square baking dish. Combine eggs, milk, salt, pepper and nutmeg. Pour over zucchini. Combine bread crumbs, cheese and some red pepper for garnish. Sprinkle over zucchini and bake until set, 15 to 18 minutes.