HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel eggplant if you wish; cut into 1/2-inch slices. Sprinkle salt on both sides of slices. Let stand for 30 minutes; rinse with water and pat dry. In a pie pan, beat egg slightly. In another pan, combine cheese, bread crumbs and parsley. Dust each eggplant slice with flour, dip in egg to coat all over and dredge in crumb mixture. Brush butter over bottom of a shallow-rimmed baking pan. Arrange eggplant slices in butter in a single layer. Bake, uncovered, in a 400° oven for 25 minutes, turning once to brown both sides. Makes 4 servings.
Combine sugar and eggs, beating well at medium speed of an electric mixer. Combine flour and baking powder. Add to sugar mixture alternately with milk, beginning and ending with flour mixture and beating well after each addition. Stir in butter and vanilla. Spoon into greased muffin cups or cups lined with papers, filling 2/3 full. Bake at 400° for 20 minutes. Remove from pans immediately. Yields 3 dozen.
Cream first 3 ingredients together. Add eggs, fruit cocktail, nuts and vanilla. Sift together dry ingredients. Add the mixture and mix well. Drop by teaspoon onto greased cookie sheet and flatten a little with fork. Bake at 400° about 6 minutes.
Combine the flour and sugar in a large mixing bowl. In saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar. Add the buttermilk, eggs, baking soda and vanilla. Mix well. Pour into buttered 17 1/2 X 11 jelly roll pan. Bake at 400° for 20 minutes or until they test done in the center. While brownies bake, prepare frosting.
Drain potatoes and put in baking dish. Add sugar, corn syrup and butter. Preheat oven to 375° and cook for 40 minutes.
Rub large salad bowl with garlic for flavoring. Chop lettuce and combine with tomatoes, onion, green pepper and cucumber. Mix; add olive oil and vinegar and mix again. Salt and pepper to taste. Garnish with black olives and chunks of Feta cheese.
Cook barley 10 to 15 minutes until tender. Drain and put in large bowl. Add scallions cut in 1/4-inch pieces, tomato cut in small chunks and olives coarsely chopped. Drain peas and add to bowl with rest of ingredients. Serves 10. Serve chilled or at room temperature, 175 calories, 8 g fat and 0 cholesterol.
In Dutch oven, brown chicken in oil. Add remaining ingredients. Cover when it begins cooking, turn to low and cook 45 minutes or until tender. Using handles of Dutch oven, shake now and then. Serve over rice. Makes 6 servings.
Mix flour, oleo and nuts. Bake in pan at 325° for 15 minutes; let cool.
Tie the last 3 ingredients in a cheesecloth and float in wassail. Simmer 15 minutes in covered pan. Remove spice bag. May add 1 jigger of rum for extra warmth.
Shred and prepare by any method for cooked cabbage the cabbage. Drain it well. Prepare white sauce. Prepare pepper and pimentos. Saute and mince the bacon. Preheat oven to 375°. Melt bacon fat or butter. Toss lightly in this the bread crumbs. Place layers of drained cabbage in a greased baking dish. Sprinkle with the minced bacon, peppers and the cheese. Cover with the cream sauce. Top with the bread crumbs. Bake about 10 minutes.
Mix the dry ingredients as for pie crust, then cut in shortening, adding the well beaten eggs. Knead dough and roll 1/2 of dough 1/4-inch thick. Line cake pan with dough. Spread apples over dough; sprinkle apples with sugar and cinnamon. Roll out the rest of dough and place on top of apples. Slit top dough. Bake about 1 hour in a 375° oven. Sprinkle with powdered sugar; cut in squares.
Mix all ingredients together. Try 1 cup of soda first. If batter seems too heavy, then add the additional soda. It should be the consistency of very heavy cream. Dry fish fillets or vegetables, then dip in batter. Deep fry in cooking oil.
Saute bell pepper, celery and onion in oleo. Combine with tomatoes and steam on low fire, 10 minutes. Cook rice according to directions. Place rice and tomato mixture in casserole dish. Mix in soup, garlic and parsley. Stir in crawfish. Sprinkle grated cheese over top. Bake at 325° for about 40 minutes or until bubbling. Don't stir. Serves 9 to 12.
Many husbands are spoiled by mismanagement in cooking and are not tender and good. Some women keep them in hot water too long. Others freeze them. Some put them in a stew; others keep them in a pickle. No husband will be good and tender if managed in this way, but can be truly delicious if properly treated. Don't keep him in the kettle by force. He will stay there himself if care is taken. If he should sputter and fizz, don't become anxious. Some husbands do this. Just add a little sugar (the kind called kisses). Never add vinegar or pepper. A little spice improves him, but must be used with good judgment. Do not try him with something sharp to see if he is tender. Stir him gently lest he lie too long in the kettle and becomes flat and tasteless. If you follow these directions, you will find him very digestible, agreeing nicely with you and he will keep indefinitely.
Mix cooked broccoli, rice, cream of mushroom soup and milk together. Season to taste. Pour into dish and top with Velveeta cheese. Cook at 350° until cheese melts.
Combine the ingredients, adding just enough ice water until the dough forms the right consistency. Roll out on floured board.
Mix pudding, pineapple and juice. Add Cool Whip, then add marshmallows and nuts. Stir well; chill.
Mix Jell-O, pudding mix and water and cook in microwave at High speed for approximately 10 minutes (stir at 5 minutes). Time may vary. Let cool. Add strawberries and bananas. Mix well and pour into 8 or 9-inch precooked pie shell.
Squeeze all the water out of peppers. Mix all ingredients together and chill in refrigerator 4 to 5 hours. Spread on tortillas, roll as jelly roll. Chill for a few hours, slice and serve.
In large bowl blend crab meat, 1/4 cup sour cream, 1/2 cup green onions and lemon juice. Form mixture into 1 inch diameter patties. Combine bread crumbs and dill. Roll cakes in crumb mixture. Place on large nonstick baking sheet and bake in preheated 375° oven 10 to 15 minutes. In small bowl combine remaining sour cream and green onions. Serve cakes garnished with lemon wedges; pass sour cream, green onion mixture. Makes 16 to 20 (1-inch) crab cakes. Nutrients per crab cake: calories 46, protein 6 g, carbohydrates 2 g, total fat 1 g, cholesterol 25 mg, sodium 86 mg.
Lightly toss together potatoes, cucumbers, onion and seasonings. Remove egg yolks and chop egg whites and add. Press egg yolks through sieve and combine with sour cream and Miracle Whip. Add vinegar and mustard and fold dressing into potatoes.
Melt butter. Stir in sugar and spices. Mix well. Pour nuts in large flat. Bake for 30 minutes at 275 degrees, stirring every 10 minutes. Store in tightly covered container.
Combine sugar, flour and salt in saucepan. Add milk and egg yolks (reserve egg whites for topping). Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in margarine and vanilla. Pour into baked (cooled) pie crust. Cool. Makes 1 pie.
Cream the sugar and margarine. Add eggs and persimmon pulp. Mix well. Dissolve soda in hot water and add to mixture. Add flour, then milk. Add vanilla, pinch of salt and spices (if desired). Bake at 275° for 1 hour and 45 minutes in a 9 x 13-inch pan.
Cut the steak into thin strips. Brown in a little butter until done, then add the remaining ingredients. Simmer until the pepper and onion are tender. Serve over cooked noodles.
Combine first 4 ingredients, mixing well. Spread evenly on toast rounds. Place on baking sheet and broil 2 minutes or until cheese melts.
In 10-inch skillet, heat margarine until bubbly and hot; add mushrooms and saute, stirring occasionally. Remove from heat and set aside. In 3-quart saucepan, heat oil over medium heat; add onions and garlic and saute until onions are softened, 1 to 2 minutes. Add tomato sauce, tomatoes, 3/4 teaspoon salt and the bay leaf; mix well. Reduce heat to low, cover and let simmer, stirring occasionally, for 25 to 30 minutes; remove and discard bay leaf. In medium mixing bowl, combine spinach, Ricotta cheese, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing well.
Mix first 7 ingredients thoroughly. Form oblong balls out of hamburger mixture (about the size of a fist). Roll cabbage leaves around balls of meat. Place in large pot with lid. Peel potatoes and carrots and place on top. Add about 2-inches of water and season with salt and pepper. Cover and cook for 1 hour on top of stove.
Place roast in covered roasting pan. Combine ketchup, beer and brown sugar; blend thoroughly. Pour over beef. Cover and bake at 350° for 3 hours.
Spread pineapple on bottom of sheet cake pan. Spoon in pie filling and spread. Sprinkle dry cake mix over top. Melt butter and drizzle evenly over top. Bake at 350° for 45 minutes.
Combine butter, sugar and Karo; cook over medium heat, stirring constantly until sugar is dissolved. Cool. Add beaten eggs, vanilla and salt. Blend well with beater. Remove from mixer and stir in pecans. Pour into unbaked pie shell. Bake at 325° for 50 to 55 minutes. Test for doneness. Center should be rather firm and spring back when touched.
Mix gelatin and boiling water in blender at low speed until gelatin is dissolved, about 30 seconds. Add ice; stir until partially melted. Add strawberries; blend well. Blend in whipped topping. Pour into dessert glasses. Chill about 2 hours. Serves 6.
Mix ingredients together. Using small muffin tins fill almost to top. Coat tins with Pam first. Bake at 425° for 12 to 14 minutes.
Combine cream, sugar and butter in large pan. Bring to a boil over medium heat. Stirring constantly, boil candy until it forms a soft ball when tested in cold water. Add vanilla and peanut butter. Stir until smooth. Pour candy into buttered pan. Cut into pieces.
Peel, pit and mash avocado in medium bowl with lemon, salt and pepper. Combine sour cream, mayo and taco seasoning mix.
Melt butter in large roaster. Pour in Wheat Chex, Cheerios, nuts and pretzels. Add Worcestershire sauce, salt and garlic salt. Set oven at 250°. Stir every 15 minutes for 1 hour.
Place flour, sugar and salt in bowl and mix. Add butter and shortening. Mix until it resembles a coarse meal. Slowly add water and mix until it comes together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes. Roll out dough on lightly floured surface and fix into 9-inch pie plate.
Bring egg whites to room temperature (about 1 hour). Meanwhile, sift flour, powdered sugar, cocoa powder and cinnamon together three times. Set aside. In a large mixer bowl, beat the egg whites, cream of tartar and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight). Transfer to a larger bowl, if necessary.
Bake cake according to directions in a 9 x 13-inch pan. Cool. Mix dry instant pudding into the pineapple until thickened. Spread over cake. Serve with Cool Whip.
Cube meat for grinding. Mix spices. Spread and mix with cubed meat. Grind meat twice, once with chili plate, then with sausage plate. Sausage can be made into patties or stuffed into casings.
In a 3-quart microwavable casserole, combine potatoes and water. Cover and microwave on High for 13 to 15 minutes or until tender. Drain. Cut 22 x 18-inch sheet of foil. Layer potatoes, broccoli, onion, salt, pepper and cheese on foil. Dot with margarine. Wrap securely, using a double seal. Place on gas grill 4 to 6 inches from coals. Cook 20 to 30 minutes. Makes 6 servings.
Drain all vegetables. In a saucepan, bring to a boil the salt, pepper, water, sugar, vinegar and oil. Let cool and mix with vegetables. Refrigerate overnight. Drain well before serving.
Preheat oven at 275°. Grease baking sheet. Beat egg whites and rum flavoring until foamy. Continue to beat, adding sugar gradually until stiff. Fold in remaining ingredients.
Mix butter and sugar; add to warm applesauce. Add flour and spices. Add nuts and raisins which have been floured. Bake 2 hours at 350°. At the bottom of the oven, place a pan of water in the center of the oven.
Let cream cheese soften at room temperature about 2 hours. Cream the cream cheese and sugar. Add egg yolks, flour, sour cream, orange rind, vanilla and lemon juice. Whip heavy cream and fold into mixture. Fold in stiffly beaten egg whites. Pour into pie crust. Bake at 500° for 10 minutes. Drop temperature down to 250° for one hour. Shut off oven and let cake stay in for another 10 minutes. Remove from oven and cool.
Dissolve Jell-O in hot water. Dissolve sherbet and add pineapple flavoring. Chill until	Jell-O	begins to gel; add fruit. Whip cream and fold in. Chill for 4 to 6 hours.
Preheat oven to 325°. Grease only the bottom of a loaf pan. In a small bowl mix sweet potatoes, raisins and nuts and set aside. Mix dry ingredients together and blend. Add lightly beaten eggs, oil and milk and blend with wooden spoon. Lastly, add flavoring and sweet potato mixture and blend well by hand. Pour into loaf pan. Bake 1 hour and 10 minutes. Cool 15 minutes before removing from pan. Cool, wrap and store overnight for better slicing.
Mix oil, eggs, sugar, zucchini and vanilla. Sift dry ingredients and add to first mixture. Stir in nuts and raisins. Bake at 325° for 1 hour. Makes 2 loaves. Sprinkle with powdered sugar while warm.
Dissolve yeast in water, add sugar and potatoes. Stir until dissolved. Let stand at room temperature all day or overnight before refrigerating. Starter should be made 3 to 5 days before beginning bread. Keep Starter in refrigerator for 3 to 5 days. Take out and feed with the following mixture.
Melt butter in saucepan. Add sugar, corn syrup and salt. Stir continuously until mixture comes to a boil. Let mixture boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Slowly pour caramel over popped corn and optional peanuts. Mix well. Spread on 2 large baking pans. Bake, stirring every 15 minutes (250° for 1 hour). Remove from oven and break apart. Store in covered container. Yields 6 quarts.
Bring broth and water to boil over medium heat. Gradually add cornmeal. Reduce heat; cook, stirring constantly, 3 to 5 minutes. Add cheese and cook until melted.
Combine graham cracker crumbs, margarine and sugar. Place crumbs on bottom of dish and save 1/4 for the top. Add milk and vanilla to Dream Whip; beat on high speed until peaks form. Warm cream cheese to room temperature and add to whipped mixture. Whip until smooth. Add sugar until blended. Place 3/4 of whipped mixture on top of graham crust. Add cherries, remaining crumbs and whipped mixture as blended topping.
Chop all vegetables and saute onion, bell pepper and celery until onions are clear and bell pepper is tender. The last minute of sauteing add garlic. Set the vegetables aside.	Cut chicken into bite-sized pieces and season with Cajun seasoning (Konriko or Tony Chachere's). Brown in bacon grease or butter. Set chicken aside. In the same pan, brown cut up sausage to get some of the grease out. Leave some of the drippings in the pan and brown (stir while browning) rice until it's light brown. Then add to your rice the vegetables, meats, chicken broth and some Cajun seasoning. If using andouille sausage, add 1 teaspoon, if using regular smoked sausage, add 1 1/2 teaspoons and Kitchen Bouquet if the water doesn't look like it'll be dark enough (caramel brown). Cover and cook on low-medium low for about 20 minutes. Uncover and stir to check to see if rice is done. Cook longer if needed. Taste for seasoning and add more if needed. Add green onions and stir. Serve with salad, garlic bread and sweetened ice tea. Makes 8 servings.
Heat syrup and milk. Add remaining ingredients which have been mixed together. Boil 2 minutes until sauce becomes thick.
Place shrimp in a baking pan and completely cover with the black pepper, then with sliced margarine. Cover and bake in a 400° oven until shrimp turn red. Turn shrimp over and cook other side. When done, mix in juices and serve hot. When peeled, the shrimp get the flavor of black pepper, but not the hot taste. Serves 4.
Preheat oven to 375°. Beat together sugar, butter or margarine and egg until light and fluffy. Blend in milk. (Mixture will look curdled.) Stir in self-rising flour and vanilla. Spread half of the batter in 9 x 9 x 2-inch pan which has been well-greased. Mix together brown sugar and cinnamon and sprinkle half over batter. Top with remaining batter and sprinkle with rest of brown sugar mixture. Bake for 30 to 35 minutes. Serve warm.
Sift first five ingredients. Add to remaining ingredients and mix together. Pour into muffin tins. May use muffin cups. Bake at 325° for 20 to 25 minutes. Makes 2 dozen muffins. Freezes well.
Saute onion and celery; add Veg-All, water chestnuts, mayonnaise and cheese. Mix in baking dish. Mix crackers and oleo, put on top. Bake in 350° oven for 30 minutes.
In a punch bowl, layer the ingredients in order listed, beginning with cake and ending with Cool Whip. Use only one-half of each ingredient, reserving the other half for the second layer. Repeat the layer process, using the remaining one-half of each ingredient, ending with Cool Whip. Cover bowl with plastic wrap and refrigerate until ready to serve.
Cut steak into bite-size pieces. Cook in skillet with a little oil until tender. Add a small amount of water to make gravy. Add onion mix and sliced peppers. Let simmer about 15 minutes. Serve with rice or mashed potatoes.
Heat a large fry pan. Coat chops with 1st egg, then flour. After adding salt and pepper to naked pork chops, sprinkle with garlic salt. When coated with egg and flour, place in fry pan on medium heat. Fry for 4 minutes on each side or until brown and juicy. Fry onion until yellow with garlic salt. Place over chops and cook 5 minutes. Serve hot.
Preheat oven to 350°. Rinse and drain blueberries. Mix butter, 1 cup sugar, milk and flour in a 2-quart Corning Ware dish. Place drained berries on dough. Sprinkle with 2 tablespoons sugar. Bake up to 1 hour. Check for doneness by inserted knife in center.
Beat eggs; add all other ingredients. Pour into well greased 8-inch iron skillet. Bake at 400° for 35 or 40 minutes.
Mix the baking soda with the chopped dates. Pour the boiling water over the dates and baking soda. Add the butter or margarine, sugar and salt; mix well. Allow to cool. Add the egg when the date mixture is cool and mix it in. Add the remaining dry ingredients and beat well. Add vanilla and nuts; mix in. Pour batter into 13 x 4 1/2 x 2 1/2-inch pan. Bake at 350° for 40 to 50 minutes.
Heat oven to 350°. Brown meat in skillet; drain fat. Add 1 cup of the spaghetti sauce and the water. Bring to a boil. Add stuffing mix; stir to moisten. Remove from heat. Beat egg in a medium bowl; stir in Ricotta and Parmesan cheese. Spoon in 1/2 of the stuffing mixture evenly in an 8 x 8-inch pan. Spoon 1/2 the cheese mixture on top of the stuffing. Top with 1/2 cup each of the Mozzarella cheese and the spaghetti sauce. Repeat the layers. Bake 40 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Cream sugar and margarine together and add the beaten eggs. Add the crushed bananas and beat. Mix the soda with the buttermilk. Add the flour, salt, vanilla, and buttermilk mix to the banana mixture and bake in a 350 degree oven for 30 minutes.
Mix biscuits as usual. Place 1 stick of margarine in bread pan and place in oven to melt. Remove pan from oven and leave half of margarine in pan. Use the rest to spoon over biscuits. Bake at 375° until golden brown on bottom and top.
Sift dry ingredients together. Cut in shortening with fork or	pastry	blender. Add buttermilk; mix well. Put on lightly floured breadboard. Knead lightly; roll to 1/2-inch thickness. Cut with biscuit cutter.	Bake in preheated 450° oven for 15 minutes.
Cook first four ingredients in double boiler, stir until custard sauce stage. While hot, add gelatine which was dissolved in the 1/4 cup water. Gradually fold stiff beaten egg whites into hot custard. In well-buttered 9 x 13-inch pan, pour a layer of custard, then a layer of angel food cake pieces and then custard. Top with whipped cream. (Optional: Sprinkle with coconut.)
Preheat oven to 375°. Combine first 7 ingredients. Spread into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 1 hour. Drain excess drippings. Spoon chili sauce over cooked loaf, then sprinkle with cheese. Bake an additional 15 minutes. Makes 6 servings.
Prepare and cook beans, then drain them. Toss oil, vinegar, onion, salt, garlic and pepper into the beans. Pour into an ungreased 1-quart casserole. Mix butter, crumbs and cheese together. Sprinkle over the beans. Bake, uncovered, in an oven at 350° until heated through, about 15 to 20 minutes. Serves 6.
Mix and bake at 350° for exactly 15 minutes in 13 x 9-inch dish.
Preheat oven to 375°. In a large bowl, beat butter or margarine and sugars until creamy. Beat in egg and vanilla. Add flour, cinnamon, baking soda and salt by hand. Beat until smooth. Stir in apple and oats. Drop batter by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake 12 minutes or until edges are golden. Let cool on baking sheets 1 minute. Makes 2 dozen cookies.
Stir together apples, celery, yogurt, grapes and mayonnaise. Just before serving, add walnuts.
Preheat oven to 350°. Pat the roast dry with paper towels. Combine the garlic, thyme, salt and black pepper. Rub this mixture over roast. Bake in oven for approximately 2 1/2 hours. Add potatoes; cook until potatoes are golden brown. Remove roast to platter. Cover and "rest" for 15 minutes before carving. Drippings can be thickened with flour and water paste, if desired. (Remove fat first.)
Melt chocolate in microwave. Add peanuts and marshmallows. Spread in foil lined 8-inch pan. Chill until firm. Cut into squares.
Cream shortening and sugar together. Beat yolks of eggs until light and add. Add milk. Roll the crackers fine. Mix baking powder with the cracker crumbs. Add to other mixture together with salt and chopped nuts. Add beaten egg whites. Bake in 2 layers in moderately hot oven (375°) until done. When cool, spread whipped cream between layers and on top of cake.
Combine all ingredients. Mix well. Drop by spoonfuls onto well greased muffin pans. Bake at 400° for 15 minutes or until browned.
Combine all ingredients. Fill large mushroom cups which have been wiped clean and dipped in melted butter. Bake at 375° for 15 minutes.
Mix together and press 1/2-inch thick on cookie sheet. When firm, cut into squares. Roll in flour and fry in pan. Pour a can of onion or mushroom soup over top and bake 1 hour at 350°.
Skin and cook by boiling or baking chicken breasts. Let them cool and then remove bones. Break chicken into pieces and put into 9 x 13-inch baking pan. Peel potatoes and cube them, cook together until done, then drain them and put the vegetables on the meat. Make gravy from chicken broth using arrowroot for thickening, then spread the gravy over the top of the vegetables. Put in the oven at 350° for 20 minutes.
Combine potatoes, celery, onion, green pepper, mayonnaise, vinegar, salt and pepper. Soften gelatin in water; dissolve over low heat. Remove from heat. Blend into potato mixture.
Put dry ingredients in sifter; sift 2 or 3 times. Add cold water; beat thoroughly. Add Miracle Whip and vanilla. Bake in 2 layers at 350° or in a tube pan.
Preheat oven to 350°. In medium nonstick skillet, melt margarine. Add peppers, mushrooms and green onions; cook, stirring frequently 3 to 4 minutes until tender. Stir in crab and spoon mixture in the pie shell.
Preheat oven to 350°. Combine all ingredients except ketchup and honey; mix well. Turn mixture into a 7 or 8-inch loaf pan and bake at 350° for 40 minutes until firm and brown on top.
Mix the first four ingredients. Boil water and 1 cup sugar together, then cool. Pour over sauerkraut mixture. Let it set overnight. Drain. Mix the remaining ingredients and pour over sauerkraut.