HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel eggplant; cut into finger size strips. Sprinkle with salt. Cover with water; soak 1 hour. Drain and pat dry with absorbent towels. Coat eggplant with cracker crumbs. Fry in hot oil until golden brown. Yields 8 servings.
Mix together flour, sugar and salt. Beat in a separate bowl the eggs until thick and piled softly. Beat into the dry ingredients until blended. Add the milk and melted butter; now add to the mixture. Mix well. Consistency will be thin and crepe like. Delicious!
Brown stew meat in butter. Put meat in crockpot with both soups and milk. Cook approximately 4 1/2 to 5 hours, stirring occasionally. Half ann hour before serving, add sour cream. Boil noodles, drain. Add to crockpot.
Stir well to dissolve Jell-O in boiling water. Add pie filling and extract. Put in mold and refrigerate until good and firm.
Put the chicken breasts in Pam sprayed pan. On the top sprinkle black pepper, garlic powder and a pinch of salt. Cook until brown. Flip. Again put down a sprinkle of black pepper, garlic powder and a pinch of salt. When the chicken is almost finished, spoon on the salsa so it covers the top of the chicken. Then cover the top with thin slices of jalapeno cheese and finish cooking.
Mix Jell-O with boiling water. Add strawberries, then ice cream. Stir until ice cream melts. Put aside in refrigerator to chill until partially thick. Line the bottom of a 9 x 13-inch oblong pan with thin slices of angel food cake. Cover with a layer of strawberry mixture. Add another layer of angel food cake slices and top with the rest of mixture. Keep in refrigerator.
Cream eggs, sugar and butter until creamy. In another bowl, measure flour, spices, raisins and nuts. Mix until well coated. To the creamed mixture, add the buttermilk and soda. Stir the soda into the buttermilk first. Stir well. Then add flour, nuts, raisins and jam. Mix well. Bake in 10-inch tube pan that has been greased and dusted with flour at 325° for 2 hours or until well done.
First butter 9 x 13-inch pan well. Trim crust off bread and cube bread. Place bread cubes in bottom of pan. Blend eggs and milk and add salt and pepper to taste. Pour over bread cubes. Cut bacon in small pieces; fry and drain. Put the bacon or ham, if you prefer, on next. Then sprinkle the cheese on top. Cover with foil and refrigerate overnight. Take out of refrigerator 1/2 hour before baking. Bake 1 hour at 350° or until done.
Cook noodles; drain. Mix spaghetti sauce, cheese from macaroni and cheese and water in casserole dish; add noodles. Brown ground chuck, drain and add to rest of mixture. Stir in 1/2 of Mozzarella cheese. Sprinkle rest of Mozzarella on top. Bake at 350° for 45 minutes.
Line an 8-inch square pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Lightly spray the bottom and sides of the pan with vegetable cooking spray.
Mix together pumpkin, sugars, salt and spices. Add eggs and butter; mix well. (Can be done in blender.) Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° for 40 minutes, until center is set when tested with silver knife. This recipe has no milk.
Combine first 6 ingredients in bowl; mix well. Split rolls. Spread margarine mixture on both cut sides. Cut cheese slices and ham slices to fit rolls. Place 1 piece cheese and 1 piece ham on each roll; replace tops. Place on baking sheet. Bake at 350° for 15 to 20 minutes or until brown. May make ahead and freeze until heating time.
Mix together ingredients and bake, uncovered, in 350° oven for 1 hour. Sprinkle grated cheese over top and put back in oven until cheese melts.
Preheat oven to 350°. Toss Bisquick with cheese. Stir together remaining ingredients. Add to dry ingredients. Mix until blended. Pour into greased 9 x 5-inch loaf pan. Bake 55 minutes. Cool 10 minutes. Remove from pan.
Brown meat with garlic; drain. Add picante sauce, lime juice, soy and ginger. Cook and stir 5 minutes until sauce has thickened slightly. Arrange shredded lettuce and spinach on 4 plates. Spoon hot meat mixture over green. Garnish with tomato wedges and sprinkle peanuts, green onions and cilantro on top. Serve immediately. Serve with extra picante sauce and fried wonton chips.
Remove tops and seeds from pepper. In a large kettle, bring water to boil. Cook peppers 5 minutes, remove and drain. Cook rice according to package. In a skillet, brown beef and onions, drain and add tomato sauce, herbs, bouillon, salt and pepper. Stir in rice. Stuff peppers with mixture. Place in a shallow baking dish. Bake at 375° for 15 to 20 minutes. Makes 5 to 6 servings.
Cut fish into bite size pieces and marinate in lemon juice at least 6 hours. Mix together remaining ingredients except parsley. Drain off 1 cup lemon juice. Stir in remaining ingredients and marinate overnight in the refrigerator. Before serving, stir in the chopped parsley. Serve in stemmed glasses on a lettuce cup. Glass shows off the pretty colors. Serves 6 to 8.
Combine water, dry mustard and turmeric. In saucepan, combine vinegar, 1/2 cup water, sugar, cornstarch and salt. Cook and stir until thickened. Blend mustard mixture into vinegar mixture. Add oil. Remove from heat. Add herbs.
Brown roast on all sides, approximately 25 minutes. Add onion; cook until transparent. Add remaining ingredients, except 1/4 cup flour and 1/4 cup water. Cover and simmer 1/2 hour. Combine flour and water; add to liquid. Cook and stir until thick.
Slice cucumbers and onions; soak in saltwater for 1 hour. Make spiced vinegar and let it come to a boil. Drain water off cucumbers and add vinegar to them. Boil 3 minutes. Put in jars and seal.
Saute bacon and onion until bacon is crisp; drain. Add chicken to skillet. Brown well; remove. Put onions, mushrooms and garlic in skillet. Add all ingredients except wine and parsley. Cook on medium heat 3 to 4 hours, then add wine and parsley.
Cook spinach 5 minutes and drain well. Combine with remaining ingredients and pour into a greased casserole. Sprinkle with additional Parmesan cheese and dot with butter. Bake in preheated 350 degree oven for 30 minutes.
Cook macaroni; drain and rinse. Combine macaroni, seasonings and veggies. Melt butter; blend in flour. Combine vinegar and egg; stir into butter and flour mixture. Cook over low heat, stirring constantly until mixture thickens. Let cool. Blend cooked mixture with mayonnaise. Toss with macaroni and veggies. Chill.
Combine in pan over low heat. Heat until smooth. Makes 2 1/2 cups.
Cream the shortening and sugar. Beat in eggs. Blend in applesauce, chocolate and vanilla. Stir together ther flour, baking powder, salt and cinnamon; stir into creamed mixture. Mix in walnuts. Spread in a 9 x 13 x 2-inch greased pan. Bake at 350° for 25 minutes.
Boil a potato in skin until done. Peel and mash well. Add butter, salt and vanilla. Add enough powdered sugar to form a stiff dough. Divide in half or quarter and roll thin between two pieces of waxed paper. Spread with peanut butter and roll like a jelly roll. Wrap in waxed paper and place in refrigerator.
Boil all ingredients for 7 to 8 minutes. Pack in jars and refrigerate.
Combine all ingredients except for a few cherries for decoration. Mix with hands. Turn into greased and floured 10-inch tube pan. Bake at 225° for 1 1/2 hours. Cake is done when no milk oozes out when pressed with finger. Decorate with reserved cherries. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer.
Mix all. Marinate chicken pieces with bones in the refrigerator. Grill and baste.
In a large frying pan, saute the chicken in oil until tender and white. Add onion, water and rice, including the seasoning packet that comes in the box of rice. Stir and cover. Cook over medium heat for approximately 5 to 8 minutes or until the water has absorbed into the rice. Add the chopped tomato. Cover and continue to cook on low heat for 2 minutes. Add the lettuce; stir. Cover and cook for another 3 minutes. Tastes great with soy sauce for an Oriental dish. You can prepare ahead and refrigerate. Inexpensive and tastes great! Serves 4.
Mix well and pour into unbaked pie shell. Top with about 5 slices butter or liquid butter. Top with pie shell. Sprinkle with sugar. Bake at 375° for 45 minutes or until done.
Cook macaroni and onions in chicken broth. Place chicken in a baking dish. Add macaroni and onions and the soup. Top with cheese; place in oven. Cook long enough for cheese to melt.
Microwave cream cheese in a 2-quart casserole on High for 30 seconds. Add milk, onion, Worcestershire, garlic salt and pepper; cream together. Stir spinach and bacon into cream cheese mixture. Fold in sour cream and pecans. Microwave on High 4 to 6 minutes, stirring after every minute until dip is heated through. Garnish with chopped pecans and parsley. Serve with crackers and/or bread.
Saute onions; add drained spinach and all rest of ingredients. Simmer 15 minutes.
Mix all ingredients except butter, crescent rolls, croutons and chicken. Heat slowly until warm. Pour into a 9 x 13-inch glass pan; mix in chicken. Put strips of crescent roll dough on top. Sprinkle crushed croutons over dough. Melt butter and pour over croutons. Bake at 325° for 45 minutes.
Mix egg into Ricotta cheese. Mix all ingredients together. Place in a 2 1/2-quart casserole. Bake at 350° for 30 minutes.
Cook pork in 2 cups water with salt, pepper, onions and garlic until well done. Drain, reserving liquid. Grind meat when cool. In medium saucepan (2 quart) bring 2 cups of reserved broth to a rolling boil. Add corn meal which has been mixed with 1 cup of cold water. Stir corn meal mixture into boiling broth, stirring continually until mixture is consistency of corn meal mush or cooked oatmeal. Add ground pork and continue to cook over low heat for 5 to 10 minutes, stirring constantly to prevent sticking. Put in 8 x 8-inch pan lined with foil. Refrigerate overnight. Slice into 3/8-inch slices, fry in small amount of margarine or oil, turning to brown. Serve hot as breakfast meat.
Cook onion in margarine until tender; cool. Lay slices of cheese over pie dough; follow with spinach, then onion. Beat eggs, adding enough milk to make one cup. Add seasonings and pour over ingredients in the pie shell. Bake in a 400° oven for about 35 minutes or until a knife comes out clean. Serve piping hot.
In a 2-quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, peppers and parsley. Heat through, stirring occasionally. Serves 4.
Grate the potatoes. Add eggs, flour, sugar, milk and spices. Mix well together. Add flavoring. Pour in greased pan. Bake at 350° for 20 minutes.
Heat oven to 250°. Combine cereal, crackers and noodles in a 13 x 9 x 2-inch pan. Set aside. Whisk together almonds, oil, soy sauce, garlic powder and onion powder in small bowl. Quickly pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Cool. Makes 9 cups.
Melt margarine in a 15 x 10 x 1-inch jelly roll pan. Spread pecans evenly in pan and bake at 300° for 30 minutes, stirring every 10 minutes. Melt chocolate or almond bark in top of double boiler (or in microwave); remove from heat and stir until smooth. Cool 2 minutes; add pecans and stir until well coated. Drop by rounded teaspoonful onto waxed paper. Cool completely.
Variation: Substitute 4 1/4 cups whole wheat flour for equal amount of all-purpose flour, but increase baking powder to 5 tablespoons.
Preheat oven to 400°. Combine pasta, meat, soup and spaghetti sauce. Add pepper, seasoning and 2 cups of the Mozzarella cheese. Add Parmesan cheese and pepperoni. Mix. Place in baking bowl. Sprinkle with remaining cheese. Bake 25 minutes. Yields 8 to 10 servings.
Mix together in bowl all ingredients, except peanut butter and chocolate. Spread in a 9 x 13-inch pan or larger. Bake for 25 minutes at 350°. Spread with peanut butter while hot. When cool, melt the chocolate and spread over peanut butter.
Cook sausage and drain grease. Drain beans. Cut cheese into cubes and mix with Ro-Tel in microwavable bowl. Cook on Medium-high until cheese is melted, stirring often (maybe every 3 minutes). Mix in the beans and sausage and serve.
Pour chopped pecans in bottom of greased and floured Bundt pan. Combine white sugar and cinnamon in small bowl. Take biscuits and cut biscuits in fourths. Coat with sugar mixture. Drop evenly in pan. Then combine oleo, brown sugar and 1 teaspoon cinnamon and boil 1 minute. Pour over biscuits. Bake at 350° for 30 minutes. Serve warm.
Preheat oven to 350°. Press hash browns in greased pie plate; brush with butter. Bake 10 minutes. Brown meat and onion; drain. Combine milk, eggs and cornstarch. Stir into meat. Add cheese (cut into small chunks) and Worcestershire. Pour into hash brown crust. Bake 30 to 35 minutes.
Cook potatoes in jacket until tender. Cool and grate on large side grater. Heat butter in heated soup. Blend sour cream, cheese and onion in soup. Stir in potatoes. Put in casserole. Sprinkle bread crumbs on top and dot here and there with butter. Bake at 350° for 45 minutes.
Cook flour and milk, stirring constantly until thickened. Layer alternately the potatoes, onion and cabbage in a casserole dish. Add sauce, 1/3 after each 3 ingredients layered. Cover with foil, plastic or glass. Cook in oven for 1 hour and 15 minutes at 350° or in microwave for 35 minutes on Medium-high. If using microwave, only add 1 1/2 cups of milk to sauce to cut out any boilover.
Melt shortening in pan in oven to coat bottom evenly. Combine dry ingredients; add melted shortening. Mix just until blended. Bake 30 to 35 minutes or until golden brown. Insert with toothpick in center. Done when it comes out dry. Use 8 x 8-inch or 9 x 9-inch pan.
Cut off the stems and peel the eggplants in strips. Soak in salt water for 1/2 hour. Pat dry with paper towel. Fry both sides in oil; remove. Brown the hamburger, onions and peppers in a frying pan, then add the tomatoes and parsley. Stir and season with salt and pepper to taste. Cut slits in the sides of the eggplants. Fill with the hamburger mixture. Place the stuffed eggplants in a baking pan with 1/4 cup water. Bake for 45 minutes at 350°.
Mix Kool-Aid (all 3) water and sugar in a large container. Pour in punch bowl. Put orange sherbet in Kool-Aid mixture. Pour 7-Up or ginger ale directly over orange sherbet. A favorite of smiling kids!
Mix all ingredients. Place in greased pans and bake in preheated oven at 350° for 30 minutes.
Preheat oven to 375°. Melt chocolate with oleo over low heat in saucepan, stirring constantly. Remove from heat. Gradually blend in milk. In small bowl, mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake for 45 to 50 minutes, or until puffed and brown. Filling will be soft, but will set while cooling. Cool at least 4 hours before cutting.
Cook sausage or bacon completely. Crumble and set aside. In a large bowl combine the first 8 ingredients. Add sausage or bacon. Place in a large baking dish approximately 10 x 12 inches. Bake in center oven at 350° for 45 minutes.
Simmer 1 cup peaches with the water for 4 to 5 minutes. Combine sugar and cornstarch and add to cooked fruit. Cook until thick and clear, stirring constantly. Add lemon juice. Cool slightly. Put remaining fresh peaches in the baked pie shell. Pour glace over the fruit and cool. Serve with whipped cream. Serves 6.
Use roasting pan with rack. Place roast in heavy-duty foil, long enough to hold and seal securely. Sprinkle soup mix over roast. Spoon mushroom soup over roast. Seal foil. Bake at 350° approximately 2 1/2 hours. May also be cooked overnight in crock-pot.
Brown ground beef. Put taco sauce, taco powder and 1 cup water into browned beef; cook on low for 10 minutes. Toss together lettuce, tomatoes, onion and cheese. Add chips. Pour hot beef over mixture and stir.
Cook chopped cabbage until tender; drain. Pour into casserole dish; saute pepper, onion and pimento in margarine. Add mushroom soup and Velveeta cheese; cook on low until cheese melts. Add dill seed. Pour over cabbage and top with Pepperidge Farm stuffing mix. Bake at 350° for 15 minutes until bubbly.
Roll the dough in balls the size of a walnut. Pat down a little bit with a water glass. Should be thin. Bake at 350° for 10 minutes on a cookie sheet.
Thaw vegetables for several hours at room temperature or overnight in refrigerator. Place in greased 4-quart shallow casserole with tight-fitting cover. Stir in basil, salt and onions. Dot with butter and sprinkle with water. Place lettuce leaves (outer ones from head lettuce) over vegetables, cover and bake at 325° for 45 minutes. Serves 12 to 14.
Mix and set aside first 2 ingredients. Put flour, soda and sugar into bowl and cut vegetable shortening into mixture until granules have formed. Add buttermilk and yeast mixture. Dough will be very soft. Store in tight container and refrigerate overnight. To bake, take as much dough as you need. Roll out on floured board and cut with biscuit cutter. Bake biscuits at 425° for 10 to 12 minutes or until brown and done inside. Cover and refrigerate any remaining dough. Will keep up to 5 days.
Saute onions; brown meat and drain. Add all the other ingredients. Season to taste with salt, pepper and garlic. Simmer for 45 minutes.
Heat oven at 350°. Stir first 5 ingredients together. Stir in milk, margarine and vanilla. Turn into 9-inch square pan.
Preheat oven to 350°. Butter a 9 or 10-inch pie plate. Put all ingredients in blender on high for 30 seconds. Pour in pie plate and let set for five minutes. Sprinkle with 1 cup angel coconut. Bake until set 35 to 45 minutes in center of oven. Let cool on rack and serve. Good! Serves 8 people.
Combine all ingredients; shape into 4 patties, 1/2 inch thick. May barbecue or broil on lightly greased broiler pan, about 6 inches from heat for 3 to 4 minutes per side or until no longer pink in center.
Cook pasta according to package directions; drain. Meanwhile, in large skillet, heat oil. Add onion; cook until onion is tender. Add chili; cook until onion and chili are well blended and thoroughly heated. Season to taste with salt, pepper and chili powder. Serve hot pasta topped with chili sauce; sprinkle with Cheddar cheese, if desired. Makes 4 servings.
Cook water, cornstarch and 2 tablespoons sugar in measuring cup in microwave until custardy. Cover. Beat egg whites and remaining sugar until stiff. Slowly add hot custard mixture to egg whites and beat until stiff. Bake at 350° for 10 to 12 minutes.
Brown meat and onion (drain). Boil pasta and rinse. Mix cheeses and eggs together. Mix meat and cheese mixtures together. Stuff shells with mixture. If any meat mixture is left, put in spaghetti sauce before pouring over stuffed shells. Use 9 x 13-inch baking pan. Bake at 350° for 45 to 50 minutes (uncovered).
Combine graham cracker crumbs with 2 tablespoons of sugar and melted margarine. Press mixture on bottom and sides of lightly buttered refrigerator tray; chill. Beat egg yolks until thick and lemon colored; combine with milk. Stir in lemon rind and lemon juice until thick. Stir in 1 cup of coconut. Beat egg whites until stiff, but not dry. Gradually beat in rest of sugar. Fold gently into lemon mixture. Pour into tray. Sprinkle top with remaining coconut. Chill until firm.
Preheat oven to 375°. Mix cream cheese, sugar and vanilla in large glass bowl at medium speed for approximately 2 minutes. Add eggs and mix at high speed until smooth. Fill crust 1/3 full with mixture and lace with caramel topping. Sprinkle with chocolate chips and pecan pieces. Pour remaining on top, repeat with chips, pecans and caramel. Bake at 375° for 45 minutes or until golden brown. Let cool completely, cover with Saran Wrap and refrigerate, preferably overnight.
Heat oven to 350°; grease oblong pan, 13 x 9 x 2-inch. Mix all ingredients; spread in pan. Bake until golden brown, about 25 minutes. Cool. Cut into squares.
Combine berries, sugar and lemon juice in a medium saucepan. Simmer for 10 minutes. Stir in extract. Allow to cool before using.
Cream shortening; add sugar. Cream well, add eggs slightly beaten. Have dry ingredients sifted together. Add alternately with buttermilk. Add vanilla; mix well. Then add 1 cup boiling water. Bake in slow oven at 275° about 1 hour.
Melt shortening in skillet. Add pork chops and brown on both sides. Remove from the skillet. Sprinkle with 1 teaspoon salt and set aside. Saute celery and onion in butter until tender. Combine the bread cubes and remaining salt, sage, thyme, pepper, egg and water. Stir in vegetable mixture. Form stuffing into pyramid in center of 4-quart casserole. Stand pork chops on large end against stuffing. Bake, covered, in a 350° oven for 60 to 70 minutes. Makes 6 servings.
Let oleo begin to melt in a heavy 3-quart saucepan. Brush sides of pan with melted margarine. Add milk and sugar. Cook over medium-high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. Cook over medium heat, whisking frequently to soft ball stage (236°), about 12 to 15 minutes. Remove from heat. Add candy wafers, Marshmallow Creme, walnuts and vanilla. Stir until well blended. Quickly pour into buttered 13 x 9 x 2-inch baking pan. When firm, cut into 1-inch pieces. Total cooking time about 40 minutes. Yields 115 pieces or 4 pounds.
Spread pie filing in 13 x 9 x 2-inch pan. Add layer of pineapple; sprinkle cake mix on pineapple. Cut butter into thin slices and place on cake mix. Sprinkle with coconut, then nuts. Cover with aluminum foil. Bake at 375° for 45 minutes. Remove foil and bake for 15 minutes. Yields 16 servings.
Mix first 3 ingredients, then add remaining ingredients. Roll into balls and bake at 350° for 15 to 20 minutes. Roll in powdered sugar after cooling for 5 minutes, then roll again in powdered sugar after cooling completely.
Cook chicken in boiling, salted water until tender. Drain and reserve broth. Cool chicken, remove from bones and chop into bite size pieces. Drain mushrooms and reserve liquid. Mix mushroom liquid and chicken broth in a saucepan. Add celery, onions and bell pepper and cook until tender. Add chicken and mushrooms. Cook noodles according to package directions and add to chicken mixture. Mix in remaining ingredients and place in a large casserole. Bake at 350° until bubbly.
Cream sugar and shortening until creamy. Add eggs. Beat well. Add flour with salt alternately with buttermilk. Add vanilla. Make a paste of food color and cocoa. Add to batter and beat well. Mix vinegar and soda and add to batter, mixing well. Makes three layers. Bake 30 minutes at 350°.
Dissolve Coffee-mate in hot water; set aside. In medium bowl, beat eggs and vanilla. Add Coffee-mate mixture to eggs, mix well. Place bread in egg mixture for 20 seconds. In a nonstick skillet over medium-low heat, add bread and cook until brown on each side. Serve with maple syrup. Garnish with fresh fruit.
Cream the sugar and shortening. Add eggs, milk and vanilla. Sift dry ingredients and add, a little at a time, until well mixed. Drop by teaspoon onto greased cookie sheet. Bake 5 to 8 minutes at 375° until light brown.
Mix well all ingredients, except last 2, and spread into a greased and floured 9 x 13-inch pan. Cover with chocolate chips and walnuts. Bake at 325° for 1 hour.
In Dutch oven, brown beef. Add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered, 1 hour.
On lightly floured surface, roll out dough for 9-inch pie plate. Leave excess hanging over and refrigerate for 30 to 45 minutes.
Wrap flour tortillas in aluminum foil and place in 300° oven for 10 to 15 minutes. While tortillas are warming, saute chicken with onions and bell pepper until done. Salt and pepper to taste. Serve with grated cheese, diced tomatoes, lettuce, sour cream and salsa.
Melt margarine in saucepan and add sour cream and soup. Add onions. Add cooked potatoes. Put in crock-pot on low. Heat for at least 1 hour.
Thoroughly cream shortening, sugar and vanilla. Add eggs; beat thoroughly. Stir in peanut butter. Sift dry ingredients; stir into creamed mix. Form into tiny balls; place on cookie sheet. Press with back of fork to make crisscross. Bake in moderate oven at 375° for 10 minutes. Makes 4 dozen.