HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and pre-boil 2 eggplants. Saute in butter the onion, garlic, peppers, celery and ground beef. Crumble the toast into the above until all juice is absorbed. Season to taste with salt and red pepper. Butter bottom of casserole and pour in mixture. Sprinkle top with 1/4 cup seasoned Italian bread crumbs and Parmesan cheese. Bake 10 minutes at 400° reduce heat to 350° until top is brown. Makes a good side dish and also freezes well.
Mash bananas, then add the lemon and orange juice. Add sugar, milk and vanilla. Put in trays. Stir when slightly frozen, then return to the refrigerator until frozen.
Brown the meat, no salt. Spread chips, then enchilada sauce in	the bottom of a 9 x 13-inch pan. Sprinkle meat and 1/2 of the cheese over the chips and sauce. Now make a layer with the Mexicorn. Mix both cans of soup together and spread over the corn. Sprinkle the remaining cheese over the soups. Now sprinkle the chilies over the cheese. Bake at 350° for 30 to 40 minutes.
Pound chicken breasts and dredge in flour. Put a slice of Prosciutto and a slice of Mozzarella on each piece of chicken. Roll up and secure with a toothpick. Melt 1/4 cup butter in large skillet. Add chicken and saute to brown. Add chicken broth and wine; cover and simmer about 30 minutes, until chicken is cooked through. In another skillet, saute mushrooms in 1/3 cup butter and 2 tablespoons oil until crisp. Stir in parsley, add to chicken about 5 minutes before chicken is done.
Heat bacon fat, vinegar and seasonings until very hot. Add drained collards. Heat through. Turn into serving bowl. Garnish with onion ring slices. Can easily be doubled. Great with Hopping John!
Cook sugar, syrup and water over low heat, stirring only until sugar is dissolved. Then boil rapidly, without stirring, to 242° or until syrup forms a firm boil when dropped into cold water. Add cream of tartar, salt and vanilla to egg whites. Beat until stiff, but not dry. Pour syrup in a thin stream into beaten egg whites, beating constantly. Continue beating until frosting will stand in peaks and is of consistency to spread. Enough frosting for filling, top and sides of 3 layer cake.
Mix as for any bread dough. Let rise in covered bowl in warm place until double in bulk, about 1 hour. Roll out and cut with 2 1/2-inch cutter. Lay out on bread board. Brush with melted butter and let rise about 20 minutes. Heat oven to 425° and bake donuts about 8 to 10 minutes or until golden brown. Remove from oven and brush again with melted butter. Shake in plastic bag with sugar and cinnamon. These are fine and no grease like fried ones. (Try this method on the baby elephant ears.)
Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients and cook in microwave until creamy. You may need to add water or milk 1 teaspoon at a time until the dip reaches the desired consistency.
In medium skillet over medium high heat, heat oil. Add onion and cook until tender. Add sandwich steaks and cook 5 minutes or until browned, stirring often. Drain off fat. Add soup and mushrooms. Heat to a boil. Reduce heat to low and heat through. Spoon meat mixture into pita halves.
Dissolve gelatin in hot water; add sugar and stir until dissolved. Add cold water. Combine juices; add to gelatin mixture. Chill. Add ginger ale. Spoon sherbet into punch just before serving. Yields 40 servings.
Salt and pepper chicken. Mix dressing, preserves, and soup mix. Pour over chicken in a 13 x 9-inch casserole dish. Bake for 1 hour at 350°.
Saute, until brown, the hamburger and onion. Drain any remaining grease. Stir in and bring to a boil the remaining ingredients. Cover and simmer 25 minutes.	Stir often.
Combine cream cheese, milk, pudding, butter and 3/4 of the Cool Whip. Mix very well so cheese will mix up. Crush the Oreos and line them in bottom of bowl. Add a layer of cheese mix. Repeat until all is used. Add remaining Cool Whip like icing and sprinkle top with remaining Oreo cookies.
Blend well and chill. Serve with fresh fruit, sliced melons, strawberries, pineapple, etc.
Cook beans in water in which they are canned until hot. Drain. Add onion. Add vinegar, sugar and water. Let stay in refrigerator overnight. Add oleo, heat and serve.
Tear tortillas into small pieces. Mix everything together in a large casserole dish. Bake at 350° for 1 hour.
Brown sausage in olive oil and set aside. Add mushrooms, onions, garlic, celery and sage; brown for 5 minutes and return sausage to vegetable mix. Add wine and cook for 5 more minutes. Add chicken broth and canned pumpkin; simmer for 40 minutes. Add cooked pasta shells and simmer for 5 more minutes. When served, sprinkle with Parmesan cheese.
Brown pork chops, slowly, not too brown. Remove from pan and saute onions. Mix all ingredients together, except chops and soup. Place mixture in bottom of flat Pyrex dish and lay pork chops on top. Mix soup with 1/2 can of water and pour on top. Bake in 300° oven for 2 1/2 hours covered with foil. Remove foil and bake another 30 minutes.
Butter bread, removing crusts. Place on this a thin slice of cheese the same size as the bread, then a slice of cold boiled ham. Add a second slice of cheese, then a second slice of bread prepared the same as the first slice. Beat egg and milk. Slip sandwich into this batter. Cut into triangles. Serve on hot plate and garnish with a slice of tomato and pickle.
Melt butter in top of double boiler. Add grated cheese and evaporated milk. Stir until smooth. Add crabmeat and mix well. Just before serving, add beaten egg and cook 1 minute. Serve hot on toast.
Makes 2 pies. Combine dry pudding, sour cream and crushed pineapple. Mix well. Dip into pie crust and top with Cool Whip.
Soften cream cheese. Blend with mayonnaise and sugar. Add rest of ingredients except whipped cream and blend. Fold in whipped cream. Chill.
Cook chopped onion in oil or margarine in large pan until soft. Add beef and mushrooms. Cook, stirring until all pink has left meat. Add three cans and stir until smooth. Add frozen vegetables, potato and seasonings. Bring to boil and simmer for 1/2 hour, stirring occasionally. Serve as main dish with fresh bread. Enjoy!
Brown sausage and drain. In a 9 x 13 casserole, layer sausage and bread. Combine eggs, light cream, mustard, mushrooms and salt to taste. Pour over sausage; top with cheese. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Cream the margarine and sugar until fluffy. Stir in chocolate. Add eggs, one at a time, beating 5 minutes after each. Fold in 3 cups Cool Whip. Spoon into pie shell. Chill 1 hour, then top with remaining Cool Whip. This pie can be made the day before serving.
Cook noodles as directed. Fry meat until brown together with onion (until onion gets soft). Add tomatoes, sauce and spices. Let simmer about 1 hour in 13 x 9 x 4-inch pan. Put one layer of noodles and sauce.
Combine orange jello, water, frozen orange juice concentrate, pineapple (drained) and Mandarin oranges (drained). Pour into 9 x 13-inch pan and chill until partially set. Prepare pie filling and instant topping mixes according to package directions. Mix together; spread over jello and top with grated cheese. Chill and serve.
Combine salad dressing, cheese, milk and salt; mix well. Add all ingredients; mix lightly. Chill several hours or overnight. Add additional salad dressing just before serving if desired.
Mix eggs, sugar and margarine. Add coconut, raisins, pecans and vinegar. Pour in two pie shells. Bake at 350° for 40 to 50 minutes or until set.
Boil potatoes in salted water. Slice into cubes. Dice and mash eggs with a fork. Add mustard and Worcestershire sauce. Add to potatoes and other ingredients.
Heat milk just to scalding. Do not boil. Stir in gelatin and sugar. Stir until dissolved. Pour into blender; whirl 3 to 5 minutes. Add evaporated milk; whirl 2 minutes. Chill. Pour into freezer and freeze according to manufacturer's directions. May add 4 ripe pureed peaches or 2 cups fresh strawberries, pureed.
Mix coconut and chopped nuts and press into a greased 9 x 13-inch baking dish. Mix cake mix according to directions and pour over coconut and nuts. Mix cream cheese, powdered sugar and margarine and drop with spoon on top of cake mix. Bake at 350 degrees for 45 minutes to 1 hour.
Put into a 1 1/2-quart bowl the flour, salt and butter. Mix with a pastry blender until mixture looks like coarse meal. Press mixture firmly into an 8-inch square pan over bottom and halfway up sides. Drain peaches, saving syrup and arrange them on crust in pan. Blend sugar and cinnamon and sprinkle over peaches. Bake at 375° for 20 minutes. Mix peach juice, 1 slightly beaten egg and canned milk and pour over peaches. Bake 30 minutes more or until custard is firm, except center.
Melt corn a bit, then chop a bit (not fine) in processor. Blend into mixture of eggs, milk and butter. Add sugar, salt, black pepper and Tabasco. Put into baking dish (greased). Bake at 325° for 1 hour and 15 minutes or a little longer.
Cream together sugar and butter until light. Add flour and milk alternately to sugar mixture, beating after each addition. Beat in eggs. Stir in flavoring. Place in greased and floured Bundt pan or 2 large loaf pans. Bake at 350° for 1 hour and 15 minutes. Test center with toothpick.
I use English walnuts instead of black walnuts. Mix sugar, oil and eggs; beat well. Combine dry ingredients and buttermilk. Stir in nuts, coconut and flavor. Cook in 325° oven for 1 hour and 5 minutes.
Melt bark in microwave on High for 1 1/2 to 2 minutes. Stir and heat 30 seconds more if needed to melt the bark. Dip pretzels into warm bark, then place them on wax paper covered cookie sheets. Once cookie sheet is full, place pretzels in freezer for 3 to 5 minutes. Remove and store in covered container in refrigerator. Recipe may be divided in half.
Mix all ingredients; make walnut size balls. Bake at 350° until golden brown, approximately 25 to 30 minutes.
Boil broccoli and drain. Put on bottom of dish. Dot with oleo, salt and pepper. Boil chicken; debone and cut in chunks. Heat soups and sour cream and pour over top of chicken. Add cheese on top. Bake at 350° for 45 minutes.
Mix all together and pour into a 9 x 13-inch greased pan. Top with grated cheese. Bake at 350° for 1 hour.
Bake at 200° for 1 hour. Stir every 20 minutes.
Sprinkle salt and pepper on chicken and lightly brown. Drain fat. Mix soup and milk together well. Pour over chicken. Add frozen broccoli. Bake at 350° for 1 hour. Boil noodles and serve casserole over them.
Crush the wafers (or use graham crackers) and mix with melted butter. Press crumb mixture into bottom of a 9 x 13-inch pan, saving a few crumbs for top. Put pan in freezer or refrigerator. Cook egg yolks, crushed pineapple and 1/2 cup sugar in double boiler until thick. Add jello and cool. Beat 4 egg whites until stiff. Add the remaining 1/2 cup sugar and fold into the pineapple mixture. Pour over prepared crust. Sprinkle with a few crumbs. Let stand overnight in the refrigerator.
Line roasting pan with foil; place brisket in center. Sprinkle with dry ingredients over brisket. Drizzle catsup over all. Fold foil to seal securely, leaving air space inside. Bake at 325° for 3 to 3 1/2 hours.
Boil chicken until cooked. Save 3/4 cup broth. Cut chicken into small pieces and place in baking pan. Mix together in pot: broth, cream of chicken soup and Velveeta cheese and heat until blended well together. Pour over chicken. Heat butter and water in pan until a boil. Shut off and mix in stuffing mix. Put stuffing mix on chicken and place in oven at 350° for 20 minutes. Very tasty!
Cut together flour, salt and shortening. Add egg yolk with enough milk to make 2/3 cup liquid and mix well. Roll out 1/2 mixture to fit in a jelly roll pan.
Cream butter and sugar; add spices, then add egg yolks, well beaten. Dissolve soda in buttermilk and add alternately with flour. Add salt, vanilla, nuts and jam. Fold in beaten egg whites. Pour into large (9 x 13 x 2 1/2-inch) loaf pan. Bake at 350° for 40 to 50 minutes. Ice with your favorite caramel icing.
Mix altogether. Put in covered baking dish. Bake at 250° for 5 hours.
In saucepan, heat soup and milk. Heat almost to boiling, stirring often. Add vegetables. Return to almost boiling point. Cover and simmer on low heat for 10 minutes or until vegetables are tender. Pour all into buttered casserole dish and stir in cheese. Bake in moderate oven for 30 minutes.
Beat milk and eggs. Toss spaghetti with mixture to coat. Spread spaghetti on a lightly greased cookie sheet. Top with Ragu sauce, toppings and cheese. Bake at 350° for 30 minutes. Cut with pizza cutter.
Combine beef, bread crumbs, egg, onion, salt, pepper and 1/3 of tomato sauce. Form loaf or bite size balls. Combine remaining ingredients. Pour over loaf and bake 1 hour and 15 minutes at 350°. Bake balls for 45 minutes. Serve meatballs with decorating toothpicks.
Melt margarine in saucepan or microwavable mixing bowl. Add other ingredients; mix thoroughly. Bake in greased 9 x 13-inch pan at 350° for 30 minutes. Cool; cut into squares.
Slice eggplant in 1/4-inch slices. Put them in flour and then into beaten eggs. Brown in skillet on both sides; set aside. Combine onion and tomatoes. Add a little sugar or Equal, salt and pepper. Cook 15 minutes. In baking dish, first put some sauce, then layer of eggplant, then some grated cheese; alternate layers. Put Parmesan cheese on top.
Cream oleo and Crisco. Add sugar and cream. Add eggs, one at a time, beating well. Add flavoring. Add flour and milk alternately. Add coconut and mix. Start in cold oven. Set at 300° and bake for 1 1/2 hours.
Sift together flour, sugar, baking powder and salt into a bowl. Cut in butter. Add eggs, milk and vanilla. Mix until moistened. Bring prepared dessert sauce recipe to a boil. Drop dumpling mixture into boiling sauce, making 8 dumplings. Cover; reduce heat to low; cook for 20 minutes. Do not remove cover for cooking period. Spoon 2 dumplings apiece into serving dishes, along with a generous helping of warm sauce. Top with whipped cream or a scoop of vanilla ice cream. Makes 4 servings.
Saute onions and garlic in oleo. Add scallops; cook until done. Add vegies; cook on low to medium heat until vegies are slightly crisp. Add shrimp. Season to taste with Mrs. Dash, spicy. Serve over Minute rice. One half cup rice per serving. Any combination of vegies may be used.
First Layer: Combine pretzels, melted margarine and sugar. Spread in an 8 x 12-inch Pyrex dish. Bake at 350° for 10 minutes. Cool.
Cut Chicken into serving pieces. Combine Flour, Corn Meal, Salt, Pepper and Paprika in a large bowl with a cover. Shake well, so that all is well mixed. Place two pieces of Chicken in the flour mixture at a time. Shake so that all the Chicken is well coated. Put the melted Butter in the bottom of a baking dish (large). Arrange the Chicken in the baking dish. In a preheated oven set at 350 bake for 1 hour. Turn the Chicken several times during baking. Make sure they are browned even.
Cream together sugars, eggs, oil, oleo and vanilla. Sift together flour, soda, cream of tartar and salt. Blend sugar contents with dry ingredients. Form into walnut size balls and bake on cookie sheet. Sprinkle sugar or dip bottom of a flat glass in sugar and flatten. Bake at 350° for approximately 10 minutes.
Spoon flour into dry measuring cup. Add salt to flour. Bring shortening and water to boil in saucepan over medium heat. Add blended dry ingredients quickly. Beat constantly until mixture leaves sides of pan and forms a ball. Remove mixture from heat. Cool slightly. Add eggs one at a time. Beat until smooth after each addition. Drop by heaping tablespoonfuls onto ungreased baking sheet. Bake at 400° for 40 to 45 minutes. Cool; cut off tops and fill with favorite filling. Place top back on and refrigerate.
Mix vanilla pudding as directed. Add Cool Whip with mixer and then Eagle Brand milk with mixer until creamy. Layer pudding mixture, vanilla wafers and bananas. Refrigerate for 3 hours before serving. Delicious!
Preheat oven to 350°. Place each fillet on aluminum foil. Sprinkle each fillet with equal amount of rest of the ingredients. Top each fillet with 1 teaspoon margarine. Wrap and seal all edges. Place in baking pan and bake 20 minutes. Makes 4 servings with 225 calories and 5 grams fat.
Sift flour into butter in a medium bowl; stir in corn and whipping cream. Pour into a lightly greased 1 1/2-quart casserole. Bake at 350° for 30 minutes. Stir; bake an additional 15 minutes. Yield: 4 to 6 servings.
Combine all ingredients in bowl and mix well with a spoon. Pour in ice cube trays and freeze. When frozen, put 3 to 4 cubes in glass and add ginger ale. Garnish with cherry or mint leaves, if desired. Makes approximately 5 servings.
Chill milk. Mix Jell-O as directed on box and jell. Let cream cheese get to room temperature. Add sugar to cream cheese. Whip chilled milk with mixer; add Jell-O and cream cheese mixture. Blend all of this with mixer. Add teaspoon of vanilla. Pour into graham cracker crust. Add graham cracker crumbs on top.
Rub cooked rice with wet hands so all the grains are separated. Beat eggs with the 1/4 teaspoon salt. In a wok or wide frying pan, heat 1 tablespoon oil over medium heat; add green onions and stir-fry for about 30 seconds. Add eggs and stir and cook until soft curds. Remove from pan. Add carrots and peas; stir-fry for 2 minutes and set aside. Heat the remaining 2 tablespoons oil in pan; add rice and stir-fry for 2 minutes to heat through. Stir in soy sauce and shrimp, chicken or pork (choose only one). Add eggs and fold in until they are in small pieces. Season with salt. Makes 4 or 5 servings.
Cream first 4 ingredients; add eggs one at a time. Add dry ingredients and vanilla into small balls (about 1 teaspoon dough). Roll in granulated sugar; flatten with a fork. Bake 8 to 10 minutes at 350°. Makes 5 to 6 dozen.
Mix all 4 ingredients together in a baking bowl. Bake in a 350° oven for 1/2 hour. Serve hot or warm. Must serve with Fritos brand corn chips. Always the first dip to finish!
Mix sugar and salad oil. Beat in eggs. Mix dry ingredients together and add to sugar mixture. Bake 1 1/2 hours at 325° in a greased pan.
Cream shortening. Add eggs and molasses. Sift flour with baking powder, soda, salt and cinnamon. Add alternately with milk to first mixture. Stir in raisins and nuts.
Beat together the egg yolks, sugar, vinegar, butter, salt and cayenne pepper. Put the mixture into a saucepan and stir until it boils. Then stir in 1 cup cream. Let come to a boil. Pour hot mixture over cooked cabbage.
Day before serving strata, grease 12 x 9-inch baking pan. In large skillet, saute sausage and pepper until sausage is well browned. Drain off fat. Stir in mustard. Arrange bread in bottom of pan. Top with sausage and cheese.
Combine all ingredients in a small bowl and mix well. Cover and refrigerate several hours to blend flavor. Serve with chips, crackers or vegetable dipper. Serves 12.
Soak gelatin in cold water. Add boiling water and dissolve. Beat egg yolks until thick. Add whiskey very slowly. Beat in sugar and lemon juice. Stir gelatin into egg mixture and chill a short time. Whip the cream and fold into chilled egg mixture. Beat egg whites until stiff and fold into egg mixture. Line sides and bottom of tube pan that will separate or any other 8-inch pan with the split ladyfingers. Pour 1/2 of the mixture into pan and put a layer of ladyfingers, then pour rest of mixture on top. Chill in refrigerator overnight. Top may be decorated before serving, if desired.
Combine scalded milk, sugar and salt; stir until sugar dissolves. Dissolve yeast in lukewarm water. Combine yeast and milk mixture; add butter and eggs and mix well. Add flour. Let rise until double. Work down. Make into rolls. Bake 25 to 30 minutes or until brown at 350°. Makes two dozen.
Mix Ricotta cheese, Parmesan cheese, eggs, parsley and pepper and set aside. Cook lasagne noodles in oil, then layer in foiled lasagne pan. Start with sauce (store bought or homemade), then the layer of Ricotta mixture. Then layer of sauce, then noodles, Ricotta, then sauce, then layer of Mozzarella cheese, then lasagne noodles and top with sauce. Bake at 350° for 1 hour, covered with foil. Remove foil for 15 minutes.
Mix all ingredients. Put in 9 x 13-inch pan. Cover with 2 cups crushed corn flakes or potato chips, or crackers can be used mixed with 1/4 cup melted butter or margarine. Bake 40 minutes to 1 hour at 350°.
Dry pickles well. Spread cream cheese on pickles, one at a time, making sure layer of cheese is as even as possible. Starting with the short end of one slice of ham, roll ham onto pickle with cheese as tightly as possible. Wrap each lightly in wax paper. Cut each "pickle" into rounds about 1/2-inch thick just before serving.
Slice tomatoes and place in medium-sized bowl. Combine remaining ingredients and pour over tomatoes. Refrigerate 1 hour. Drain tomatoes and serve on a bed of crisp greens. Serves 4.
Preheat oven to 350°. Grease an 8-inch square pan; set aside. Beat 1 cup sugar and eggs until fluffy. In another bowl, combine flour, baking powder and salt. Add dry ingredients to the sugar-egg mixture and blend. Fold in dates and nuts. Spoon into prepared pan.
Preheat oven to 400°. In a shallow bowl combine cornflakes, basil, garlic powder, pepper, salt and oregano. Dip chicken in egg, then in crumbs. Place chicken on a rack in a baking pan. Drizzle with butter. Bake 20 minutes at 400°. Makes 4 servings.
Cream butter, sugar, egg and vanilla. Add flour, salt and baking powder; stir in nuts. Put 1/2 dough into 9 x 13-inch greased pan. Pat down and spread apricots on top. Add remaining dough by spoonful and spread with fork. Bake at 350° for 35 minutes.
Cream shortening, egg and sugar. Add dry ingredients and mix well. Chill 1/2 hour. Shape into balls and roll in sugar. Bake at 350° for 10 minutes or just lightly browned on bottom.
With mixer, beat milk and pudding until thick. Use whisk to fold in sour cream and Cool Whip until well blended. Line a 13 x 9-inch pan with wafers; top with mixture. Repeat with wafers, then mixture until gone (should be 2 layers of each). Top with crushed wafers.
Mix first 3 ingredients and spread on shells. Drain vegetables on paper towels and sprinkle on next. Roll and slice.
Cream the shortening and sugar. Add vanilla and strawberry extract. Add lemon juice, then eggs, one at a time, beating after each one. Sift dry ingredients and add alternately with preserves or jam and sour cream. Fold in nuts. Bake in 2 greased loaf pans at 350° for 50 minutes.
Whip cream cheese until fluffy. Beat in sugar and peanut butter. Slowly add milk, blending well. Add Cool Whip. Pour into pie crust. Sprinkle with peanuts. Chill and freeze.
Saute onion, celery and garlic in oil until soft. Stir in tomatoes, breaking up chunks. Add water and other ingredients, except macaroni and beans. Cover; simmer for 25 minutes. Add macaroni; simmer, covered, for 15 minutes. Stir in beans and liquid. Cook, covered, for 5 minutes, or until vegetables and macaroni are tender. Discard bay leaf. Soup is thick. Serves 4 generously.
Mix the first 6 ingredients. Add 1 cup of crushed corn flakes. Mix well and pour into oiled casserole dish. Mix remaining cup of corn flakes with melted butter and sprinkle on top of casserole. Bake at 300° for 45 to 60 minutes. Add chopped parsley.
Preheat oven to 350°. Place turkey in bottom of casserole dish. Top with potatoes, peas and shredded carrot. Melt shortening in frying pan. Add onion and saute until browned. Add celery and green pepper. Saute for 2 minutes. Spoon onion mixture into center of casserole and stir lightly. Add water to casserole. Cover and bake for 20 minutes. Uncover and bake for 15 minutes longer or until browned on top.
Brown sausage in a heavy skillet. Add celery, onion and green pepper; simmer until tender. Add broth, rice and seasoning. Stir to mix. Pour into a 2-quart casserole. Cover and bake at 325° for 1 hour. Makes 6 to 8 servings.
You will need 24 to 30 flat ice cream sticks and assorted decorations (jimmies, red hots, etc.).