HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel eggplant and slice like French fried potatoes (let bleed). Roll eggplant in mixture of corn meal and flour. Pan-fry eggplant lightly. Drain on paper towel. Layer eggplant, onions and tomatoes in a baking dish. Season to taste. Cook 30 to 45 minutes at 350°. Top with cooked, seasoned corn. Yields 6 servings.
Bring pineapple to a boil in saucepan. Stir dry gelatin into pineapple and mix until dissolved. Chill until partially set. Stir in buttermilk. Chill again until partially set. Fold in Cool Whip. Refrigerate until firm.
Combine chicken, bread crumbs, 1/4 cup green onions, 1/4 cup barbecue sauce, garlic, chili powder, salt and 1/2 teaspoon red pepper sauce. Form into four 1/2-inch thick patties. Place on a plate lined with wax paper and refrigerate. Coat rack with cooking spray. Preheat grill to medium-hot.
Melt margarine in the pan you will use to bake in. Crumble bread and add remaining cake ingredients. Mix well; pour in pan. Bake at 325° for 45 minutes.
Combine all ingredients; toss well. Cover and chill at least 2 hours. Toss gently just before serving. Yield: 9 servings, 103 calories.
Brown ground beef and add other ingredients, except the noodles and cheese. Simmer for one hour. Cook noodles; drain. Place alternate layers of noodles, meat mixture and cheese in a 9 x 13-inch casserole. Top with cheese. Bake in 350° oven for 20 minutes.
Drain all fruit; save pineapple juice. Mix all ingredients and set in refrigerator for 6 hours. When ready to serve, add pineapple juice if too dry (normally not needed).
Bring all ingredients to a boil. Reduce heat and simmer. When onions become clear, pour into pint jars and seal. Makes 3 to 4 pints.
Peel sweet potatoes and cook until done. When done, cut in half lengthwise. Set aside. Bring syrup, sugar and margarine to a boil over medium heat in a small saucepan. Reduce heat and simmer 5 minutes. Pour 1/2 cup syrup into 13 x 9-inch baking dish. Arrange potatoes in syrup, then add remaining syrup. Bake at 350° for 20 minutes or until well glazed. Baste often.
Sprinkle each piece of chicken with salt, pepper and garlic salt. Dip chicken in oil. Roll in seasoned bread crumbs. Bake uncovered at 350° for 1 hour.
Cook potatoes in skin and cool, then peel and coarsely shred. In a saucepan over low heat, combine cheese and butter, stirring occasionally until melted. Remove from heat; blend in sour cream, onions, salt, pepper and then add potatoes, stirring lightly. Turn into buttered 2-quart casserole dish. Dot with 2 tablespoons of butter and bake at 350° for 25 minutes.
Mix yeast, sugar and water. Set aside to proof. Combine whole wheat flour, 1 1/2 cups bread flour, salt and dry milk. Add butter, honey and molasses to proofed yeast mixture. Add flour mixture to yeast mixture gradually, mixing thoroughly. Add the remaining bread flour until dough becomes firm. Knead on floured surface until elastic (10 to 15 minutes). Place in oiled bowl. Cover and let rise until double. Punch down. Knead 5 minutes; cut into 2 equal parts. Let rest 5 minutes. Shape into loaves. Place in greased pans. Cover and let rise until double. Bake at 375° for 40 to 45 minutes. Remove from pans and cool on wire racks.
Puree all ingredients but avocado in blender or food processor. Serve chilled or at room temperature over avocado cubes.
Mix jello with water. Add strawberries, pineapple, bananas and nuts. Put half of mixture in bowl and chill until firm. Spread sour cream over firm mixture. Pour rest of mixture on top and let it get firm.
Chop onion, bell pepper and tomato. Add corn and mayonnaise. Add salt and pepper. Mix and chill before serving.
Brown chicken in butter. Stir in your soup and water. Add salt and pepper to taste. Cover and simmer about 20 minutes. Stir in your rice and simmer until rice is tender. Stir often.
Take breast of a wild duck, chill and split the two pieces of breast longways. Will make 4 pieces of breast the thickness of your finger. Slice these into 1-inch strips. Marinate breast in wine, vinegar, brown sugar, mustard and Worcestershire sauce or soak them in milk. Take strips and shake in flour, salt and pepper mixture. Cover thoroughly. Brown on both sides in medium hot skillet with small amount of oil. Cut strips into bite size chunks and serve with cocktail or mustard sauce.
Preheat oven to 350°. Beat cream cheese until fluffy; add sugar and cocoa. Mix well. Add egg and almond extract. With a spatula, scrape filling into crust; spread evenly. Bake 35 minutes. Cool and refrigerate. Just before serving, top with nondairy whipped topping and cherry pie filling. Prep time: 10 minutes. Baking time: 35 minutes. Chilling time: 3 hours. Servings: 8.
Mix well all ingredients and drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
In a large pan, melt margarine, chips and peanut butter. Remove from heat. When melted, mix with rice Chex. Coat each piece completely with the chocolate mixture. Pour powdered sugar into a large bowl. Take a few cereal pieces at a time and mix with sugar. Coat each piece with powdered sugar. Continue until all are coated.
Mash softened cream cheese. Mix into cheese, finely chopped beef and onions. Mix well. Form into large ball. Roll cheese ball in finely chopped pecans. Refrigerate overnight. Decorate with parsley. Set at room temperature about 30 minutes before serving.
Layer beef, rice and cheese sprinkled with garlic powder in greased casserole until all is used. Pour tomatoes over all and bake at 350° for 30 minutes.
Cream together cream cheese, whipped topping, peanut butter, sugar and vanilla. Pour into crust and top with whipped topping. Sprinkle with nuts and freeze. Thaw in refrigerator several hours before serving. Keep refrigerated. Makes 2 pies.
Dissolve Coffee in Cream; set aside. Cream Margarine; add Vanilla and Salt. Gradually beat in Sugar. Beat in enough of the coffee mixture to achieve spreading consistency. Frost cake. Yield: 12 servings.
Mix all ingredients together, except nuts. Form into 2 balls and roll in chopped nuts. Freezes well.
Boil the potatoes in jackets. Grate when cool. Melt the butter and Cheddar cheese over low heat. Remove and add the sour cream, green onion, salt and pepper. Blend. Bake at 350° for 45 minutes.
Remove seeds from chili peppers. Line an 8 x 11-inch glass baking pan with chilies. Mix cheese and toss on top. Beat eggs; add canned milk, salt and pepper. Pour on top. Bake 30 minutes at 350°, until a knife comes out clean. Pour tomato sauce over chili and bake. Mix with 1 teaspoon chili salsa. Put back in oven until it bubbles.
Peel onions and stud each with 4 cloves. Place onions, pork chops, salt pork, carrots and bacon in large 8-quart kettle. Add black pepper and juniper berries, tied in a piece of cheesecloth, to the kettle. Cover all with drained sauerkraut and pour chicken bouillon and white wine throughout. Bring to a boil and simmer for 2 1/2 hours. Make diagonal cuts (3) in each of the knockwurst and add them to the kettle 15 minutes before the end of cooking.
Combine sugar, eggs, vanilla, and vegetable oil. Sift together flour, soda, baking powder, cinnamon, and salt. Add to egg mixture. Add carrots and apples. Pour batter into a greased 9 x 13 pan and bake at 350 degrees for 60-70 minutes.
Blend cream cheese and butter with mixer. Add sugar and vanilla and blend until smooth. Add nuts, if desired.
Combine all ingredients except bread crumbs and sauce. Add enough crumbs to meat mixture to hold together. Shape into 1-inch balls. Arrange in pie plate. Microwave on High for 5 to 6 minutes, rotating twice. Pour hot Barbecue Sauce over meatballs. Heat on Medium-high for 5 minutes.
Using 6 quart pan or electric fry pan, brown roast in oil on all sides. Spoon off fat. Add soups and 1 cup water. Cover and cook on low about 2 hours. Add vegetables and cook until tender, adding water if necessary. Remove roast and vegetables. Mix flour and 1/2 cup water until smooth. Add gradually to soup mixture and cook until thick stirring constantly. Serve with meat and vegetables.
Grease a 10 pie plate. Brown beef & onion, add salt & pepper. Spread in pie plate. Sprinkle with cheese. Beat rest of ingredients in blender on high speed for 15 seconds. Pour over meat & cheese. Bake at 350° for 30 min. or until knife in center comes out clean. Let stand 5 min. before cutting.
Cook first 4 ingredients slowly; stir until sugar dissolves. Cook to soft ball stage (238°). Remove candy from heat while testing. Blanch 2 cups unroasted Virginia peanuts (raw Spanish do not need blanching). To blanch, cover with boiling water for 3 minutes; run under cold water. Remove coating. Add nuts and 1/4 teaspoon salt to mixture. Cook to hard crack stage (290°), stirring constantly. Remove from heat.
Cook butter and garlic together until garlic is done, then add Dales Sauce. Cook until boiling. You can add flavor or cornstarch to thicken if necessary. Serve over steak, hamburgers or chicken. You can also use this as a bread dip.
Cook frozen green beans as directed; omit salt. Cook fresh green beans in 1/2 cup unsalted water until tender; drain and set aside. In a separate pan, melt oleo. Stir in flour and brown lightly. Stir in remaining ingredients; cook over low heat until thickened. Pour over green beans and heat 5 minutes. Serves 4 and contains only 40 calories.
Scrape carrots to get a thin layer of skin off. Grate carrots coarsely into bowl. Add and mix remaining ingredients. Chill and serve. Makes 4 servings.
Brown sausage and drain. Brown peppers and celery; cook until tender. Mix soup, rice and water in a pot. Cook about 5 minutes. Add all other ingredients. Pour into casserole dish and bake at 350° for about 45 minutes. Tastes something like Chinese food.
Combine all ingredients together. Grease and flour 9 x 13-inch baking pan. Pour mixture into pan and bake at 350° for 55 minutes or until done. Let cool; spread frosting over cake.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream together the butter or shortening and sugars until light and fluffy. Beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's. Drop heaping teaspoonfuls onto an ungreased cookie sheet. Bake 8 to 11 minutes until browned.
Cream margarine with 1 cup sugar. Add eggs and mix to blend. Sift together flour, salt, baking powder and soda. Add dry ingredients to cream mixture alternately with sour cream to which vanilla has been added. Mix just to blend chopped nuts, 1/2 cup sugar and cinnamon. Turn 1/2 dough into greased 9-inch tube pan. Sprinkle 1/2 crumb mixture over this. Pour rest of batter on top of crumb mixture. Top with remaining crumbs. Bake 45 minutes at 350°.
Work all ingredients thoroughly. Roll very thin. Cut rounds about size of a quarter. Bake on ungreased cookie sheets at 400° for about 10 minutes. Watch to see they don't burn. Salt lightly when out of the oven. Keep tightly closed in tin.
Drain pineapple; reserve 1/2 cup juice. Set aside. Combine sugar and flour in a bowl. Add margarine and 1 cup cheese. Mix well; gently stir in pineapple. Pour in quart baking dish, greased. Sprinkle crushed crackers on top. Drizzle with reserved pineapple juice. Bake, uncovered, for 35 minutes at 350°. Remove from oven; sprinkle with remaining cheese. Serves 4 to 6.
Heat oven to 350°. Cut frozen dough into 1/4 inch thick slices. Cover bottom of 13 x 9-inch baking pan with 1/2 of the dough to form crust. Bake 10 minutes.
Add hot water to jello and gelatin. Stir to dissolve in large bowl. Gradually add remaining ingredients. Mix well and pour into large casserole dish. Chill until jelled. Makes one large dish.
Place carrots in a saucepan with enough cold water to cover. Add salt and bring to a boil. Simmer, uncovered, until tender, about 15 to 20 minutes. Drain.
Combine eggs and milk. Beat until well blended. Add cracker crumbs. Set aside until all liquid is absorbed. Add remaining ingredients except cheese to cracker crumbs mixture. Stir well. Spoon mixture into a greased 1-quart casserole. Bake at 350° for 45 minutes or until set. Sprinkle cheese on top while still hot and just let it melt. Yields 4 to 5 servings.
Trim most fat, then pierce under fat left and put in garlic cloves. Season with black pepper (I use coarse ground) and roast in a 325° oven for about 20 minutes per pound. Check temperature: for rare 140°, medium 150° and well 155°. Pour off most of the fat drippings. Add water and A.1. sauce for au jus.
Drain all fruits. Let cream cheese stand at room temperature. Beat cheese until fluffy. Blend in sour cream, sugar and salt. Fold in fruits, marshmallows and nuts. Pour into a 9 x 13-inch glass dish and freeze. Take out of freezer about 1/2 hour before serving. Serve on lettuce leaf.
Brown meat with bell pepper and onions. Cook macaroni and add to meat. Then add catsup and water. Cook for 8 minutes. Serve hot.
Cream oleo and sugar. Add flour, 1 cup at a time, mixing well. Add vanilla; fold in potato chips. Drop onto ungreased cookie sheet. Bake for 10 to 15 minutes, until light brown, at 350°. Sprinkle with powdered sugar while warm.
Layer a 9 x 13-inch pan with croutons, sausage and cheese. Blend eggs, dry mustard and milk. Pour over meat. Refrigerate overnight. In the morning, mix 1 can cream of mushroom soup and 1/2 cup milk. Pour over it. Bake at 300° for 1 1/2 hours.
Saute onion in skillet with a little butter. Add cheese and soup. Melt. Add sour cream. Spread potatoes in buttered 9 x 13-inch dish; heat thoroughly. Pour cheese mixture over potatoes. Place corn flakes in Ziploc bag and mash into crumbs. Sprinkle crumbs over potatoes and bake approximately 1 hour at 325° or until potatoes are done. Do not salt.
Combine the ingredients. Microwave until Velveeta begins to melt. Put in crock-pot and cook until bubbly. (Good with oyster crackers.)
Sift together the 2 cups flour and 1/2 cup confectioners sugar. Cut in margarine until mixture begins to cling together. Press in 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until lightly browned.
Grease three 9 x 5-inch loaf pans. First measure the oatmeal, salt, sugar and fat and pour the boiling water over them. Let stand until lukewarm; dissolve the yeast in the 1/4 cup of lukewarm water and add it to the other mixture. Stir in the flour and knead until smooth and elastic; let rise until double in bulk; form into loaves and let rise again. Bake in a hot oven (400°) for 30 to 35 minutes. This is delicious toasted. Yields 3 loaves.
Preheat oven to 350°. Blend soft butter, sugar, eggs and water together. In separate bowl, mix cocoa, flour, baking powder and baking soda; add to sugar mixture and blend. Add milk and vanilla and mix on medium speed for 1 to 2 minutes. Place in 2 (8-inch) rounds that are greased and floured. Bake for 25 to 30 minutes.
Brown hamburger and onion. Add spinach. Mix with oregano, basil, eggs, half and half and Parmesan cheese. Boil manicotti shells at least 5 minutes. Drain; put ingredients in manicotti shells. Pour spaghetti sauce over stuffed manicotti; then pour white sauce on top.
Grease a 10 x 6-inch baking pan. Mix Bisquick mix and water. Knead on floured surface until smooth. Press into pan bottom and up sides. Grate cheese. Sprinkle 1/2 cup over dough. Mix other ingredients together and pour over dough. Add remaining cheese. Decorate with pimento strips. Bake at 350° for 15 minutes.
In small saucepan, dissolve unflavored gelatin in cup of cold water. Heat to mix, set aside. Dissolve flavored gelatin in boiling water, stir in relish, 2 tablespoons lemon juice. Pour in a lightly oiled 1 1/2-quart mold. Chill until slightly thickened.
Boil first 4 ingredients for 5 minutes. Remove from heat and stir in soda. Mix well. Pour over popcorn in large container, mixing well. Place on 2 large cookie sheets in 200° oven for 1 hour. Stir several times. Nuts or peanuts may be added before baking if desired.
Break up ground beef into a baking dish. Sprinkle onion and pepper over meat. Spread soup over meat. Top off with layer of Tater Tots. Bake for 1 hour at 350°.
Cream shortening and sugars. Add eggs and vanilla; mix well. Sift together flour, salt, soda, cinnamon and nutmeg. Fold into the creamed mixture. Blend in oats, coconut and nuts. Drop by spoonful onto greased baking sheets. Bake at 350° for 8 to 10 minutes.
Combine milk, eggs, cake mix, pudding and chips. Mix by hand until well blended, about 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes. Do not overbake. Cool 15 minutes in pan. Remove from pan and finish cooling on rack. Sprinkle with powdered sugar, if desired.
Beat sugar and eggs. Add oil, molasses, oatmeal, buttermilk, flour, soda and salt; beat well. Add cereal, raisins and boiling water. Let stand in refrigerator overnight (covered).
Mix mayonnaise, sugar and vinegar. Add to rest of ingredients, except for bacon and refrigerate overnight. Add bacon just before serving.
Mix all above ingredients well. Form into ball. Divide among children to play with and eat. May use edibles to decorate: raisins, nuts, chocolate chips, Cheerios.
Cut pork crosswise into 12 slices. Flatten to 1/4 inch thickness. Dust pork lightly with flour. Combine egg and water. Dip pork into egg mixture, then coat with crumbs. In large skillet, saute pork in butter, a few pieces at a time, about 3 minutes per side. Add more butter if necessary. Keep pork slices warm.
Cook tomato pieces in a dry skillet until all water is absorbed and lightly brown. Cool to room temperature. Mix all ingredients well. Keep refrigerated.
Cream shortening and margarine with sugar. Add beaten egg and milk and beat until creamy. Add vanilla. Then add dry ingredients. Drop on ungreased cookie sheets; flatten with bottom of glass dipped in sugar (red or green, if desired). Bake at 350° to 375° for 12 to 15 minutes. Makes about 5 1/2 dozen 2-inch cookies.
Melt butter in a baking dish. Place 1 pound of fish in dish. Drizzle lemon juice over fish. Sprinkle fish with thyme, tarragon, salt and pepper. Pour white wine over fish. Mix crushed corn flakes and Parmesan cheese together. Sprinkle flakes over fish. Bake in a 425° oven for 20 minutes.
Cream margarine, sugar, egg and molasses until fluffy. Add dry ingredients. Shape into 1-inch balls. Bake at 375° for 10 to 12 minutes.
Heat water and butter to boiling; pour over stuffing. Mix well. Put one half of this into 12 x 8-inch baking dish. Stir together soup, mayonnaise, milk, chicken, celery and spinach. Spoon evenly over stuffing mix. Bake at 400° for 30 minutes. Sprinkle with cheese. Bake 5 minutes more until cheese is melted.
Heat pineapple and juice until boiling. Stir in gelatin. Mix well. Set aside to cool. Fold in cottage cheese and whipped topping. Put mixture in jello mold. Refrigerate for several hours or overnight.
Cook noodles according to package directions. Drain in colander and return to pot. Add butter, grated cheeses, seasonings and thinly sliced avocados. Stir. Serves 4 to 6. Very quick and easy to make and your family will think you're a gourmet cook!
Mix lime Jell-O with 1 cup hot water. Add cream cheese and mix with fork until smooth as possible. Add Carnation milk and stir. After mixing, and crushed pineapple and nuts. Refrigerate and serve when congealed.
Mix Eagle Brand and juice until blended. Then stir in cool whip. Save 1 cup for top. Pour into pie crust and top with cool whip.
Mix ingredients together. Put in dish. Place in 400° oven for 15 minutes. Top with crushed potato chips before baking.
Preheat oven to 425°. Use ungreased cookie sheet or round cake pan. Chop shortening into flour with pastry blender until fine pieces. Mix in dry ingredients and then milk. Stir only enough to combine. On floured surface, pat dough flat but thick. Less handling, the better. Cut biscuits with floured large glass and bake about 15 minutes.
In a pan or double boiler, mix all ingredients except egg whites and sugar and cook on low heat, stirring often, until it begins to thicken. Add 1 Tbsp Knox gelatin to 1/4 c cold water and let stand 5 minutes. Then add to pumpkin mixture. Then beat 3 egg whites, add 2 Tbsp sugar, mix and pour into hot pumpkin mixture and mix about 3 minutes.
In a Dutch oven, saute onion in melted butter. Add potatoes. Barely cover with water. Season with salt and pepper and cook until well done. Stir in soup and add cheese which has been cut in thin slices. Stir until cheese is melted. Add milk and heat thoroughly. Can be served hot or cold.
This pudding when baked has a chocolate sauce on bottom and cake on top. Mix margarine, 1/2 cup sugar and vanilla together. Sift flour, 3 tablespoons cocoa, baking powder and 1/2 teaspoon salt together and add alternately with milk to first mixture. Mix well and stir in nuts (nuts may be omitted if desired). Mix together 1/2 cup sugar, 5 tablespoons cocoa, 1/4 teaspoon salt and boiling water. Turn into 10 x 6 x 2-inch baking dish or pan and drop batter by tablespoon on top. Bake in moderate oven, 350°, for 40 to 45 minutes. Serve warm. Spoon out a portion of the cake and cover with sauce. Whipped cream or top milk goes well with this pudding if it is served cold.
Cook chicken breasts and your favorite Chicken Tonight sauce on low heat all day. Prepare noodles. Serve with a vegetable, salad and bread. Easy meal for working Moms.
Mix well the first 5 ingredients. Add enough of milk to fill up a gallon freezer; then freeze.
Mix all together. Pour into pie shell. Bake for 10 minutes in a 350° oven. Reduce heat to 300° and bake for 40 minutes until done.
Brown meat, onion, and pepper. Drain. Add remaining ingredients and simmer 1 1/2 to 2 hours. Serves 6.
Combine eggs, sugar and oil. Add rest of ingredients to egg mixture. Butter and flour pans. Bake at 350° for one hour. Makes two loaves.
Wash blossoms and remove inner small piece, drain and wrap in paper towel while making batter. Beat eggs with salt, flour and baking powder. Dip 1 flower at a time into batter and fry until golden. Eat as appetizer.
Add all ingredients in order listed. Mix well, then sprinkle nutmeg on top. Bake in a slow oven at 350° until golden brown or about 40 minutes.
In your Crock-Pot, season cubed lamb with salt and pepper. Add remaining ingredients, except peas or vegetables (omit Tapioca if you don't want gravy thickened). Stir well. Cover and cook on Low 10-12 hours. Add peas or vegetables during the last 1-2 hours of cooking
Simmer vinegar, water, sugar, salt, celery seed and spices. Cool liquid. Strain over shelled, hard-cooked eggs. Add minced garlic and marinate in covered jar. Store in refrigerator for 2 or 3 days.
Preheat oven to 400°. Place butter in a 15 1/2 x 10 1/2-inch pan; place in oven and melt butter. Combine flour and seasonings in bowl. Dip chicken pieces in butter, then flour; coat well. Arrange chicken, skin side down in single layer in remaining butter in pan. Bake 20 minutes; turn chicken, continue baking 35 to 40 minutes until tender. Baste with drippings. Remove chicken to heated platter, keep warm.
Boil water to cook shells. Drain and rinse. Brown crumbled hamburger. Drain off grease. Add Ragu and spices, and simmer. In 9 x 13-inch pan, layer part of Ragu to cover bottom. Put 1/2 shells in pan. Cover with half remaining Ragu and half cheese. Layer again with remaining shells, Ragu and cheese. Bake in oven at 350° for 20 minutes. Cut in squares. Serves 8.
Combine soup, water, vinegar, brown sugar, Worcestershire sauce, and pepper sauce. Spoon mixture over chops. Bake at 400° for 30 minutes or until chops are done.
Cut squash in half; remove seed. Place squash halves, cut side down, in a shallow baking dish. Bake in a 350° oven for 40 to 45 minutes, or until almost tender.
Spread 1 tablespoon peanut butter on 1 slice of bread. Arrange banana slices on peanut butter. Top with another slice of bread with 1 tablespoon peanut butter on it.
Preheat oven to 350°. Combine all ingredients in a bowl; mix well. Pour into greased and floured 9-inch pie plate. Bake for 30 minutes or until knife inserted in center comes out clean.
Preheat oven to 350°. Mix dry ingredients. Add oil, eggs and bananas; blend well. Add buttermilk. Blend well. Add chopped nuts (optional). Bake 55 minutes in oiled medium loaf pan.