HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the ground beef, sausage, onion, parsley and crumbs. Beat egg with spices; add to meat mixture. Mix well. Shape into meatballs. You can make them whatever size you prefer. Usually 1-inch size meatballs work best! Brown meatballs in the oil; drain on paper towel. Add flour to oil that has meat residue in it. It makes it taste better!!! Brown flour until you get a light brown paste. Add can of soup and broth to make a gravy. Add your meatballs; simmer for about 10 minutes. Stir in sour cream; keep warm. Makes about 60 meatballs.
In medium saucepan, bring Hormel chili to a boil, then add onion, comino, chili powder and garlic salt. Stir well. Add hot sauce. Bring to a boil again, then add cream cheese (to make it thicker). Turn heat off; add shredded Cheddar cheese. Stir well. Good with tortilla chips. Enjoy.
Melt margarine, pour over sugar mixture. Blend well. Add cocoa. Add peanut butter and vanilla. Mix together. Place into square pan. Cut into small pieces.
Preheat oven to 350°. Brown meat and onion. Drain. Add other ingredients. Cook 15 minutes. Pour into baking dish. Mix 3/4 cup self-rising cornmeal and 3/4 cup milk. Pour over top and bake 1 hour at 350°.
Mix above ingredients together. Taste to see if you need to add any salt. Add salt if needed.
*Note: Add to spinach juice enough water to make 1 cup and blend in 1/3 cup dry milk powder, if desired.
Mix all together. Put in greased jelly roll pan. Bake 20 to 25 minutes at 350°.
Whisk together orange juice, basil, shallots, oil, vinegar, mustard, salt and pepper in a large bowl. Add tomatoes, zucchini and corn; toss to combine. Refrigerate, covered, for several hours, tossing occasionally. Remove from refrigerator about 1 hour before serving.
Preheat oven to 350°. Brown meat in a large skillet on medium-high heat. Add 1 cup of sauce and water; bring to a boil. Add stuffing mix; stir just to moisten. Remove from heat.
1. Meringue Shell: Beat egg whites with cream of tartar in a medium size bowl until foamy white. Beat in the one cup of sugar in Tbsp. at a time, until the meringue forms stiff white glossy peaks. Lightly butter a 9-inch pie plate. Spoon meringue over bottom and up sides to form a shell.
Put nuts and syrup in bottom of 9 x 13-inch pan. Cut biscuits and put on top. Bake at 350° until biscuits are light brown.
Brown beef and onion. Drain fat. Mix pork and beans. Heat until bubbly. This is great served with corn bread. Makes 8 to 10 servings.
In a boiler, bring to a boil sugar, oil, vinegar, salt and pepper. Cool. Add to drained vegetables. Marinate in refrigerator for several hours. Keeps well.
In a large Dutch oven, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes. Add enough water to cover vegetables. Cook until vegetables are tender, about 15 to 20 minutes. Do not drain. Scald milk by heating to 180° or until tiny bubbles form around the edges of pan. Remove 1 1/2 cups of milk and add butter and flour to hot milk, stirring with wire whisk. Add remaining 4 1/2 cups hot milk to undrained vegetables. Then stir thickened hot milk mixture. Stir until blended. Simmer 15 minutes on low. Makes 8 to 10 servings.
Heat oven to 375°. Mix brown sugar, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet.
Melt butter. Brush on rosemary, thyme, basil and garlic. Bake in 250° oven until dry.
In a large saucepan, combine juice cocktail, undrained beans, potatoes and sausage. Bring to boiling, reduce heat. Simmer for 10 minutes or until potatoes are tender and mixture is heated through. Sprinkle each serving with some of the cheese. Makes 4 main-dish servings.
Combine ground chuck, garlic salt, parsley, seasonings, milk, egg and crumbs. Mix thoroughly. Shape into small meatballs. Heat oil and add Kitchen Bouquet. Brown meatballs in oil mixture. Remove meatballs and stir in flour. Add mushrooms and sour cream; cook until thickened, stirring constantly. Add meatballs. Cover and cook over low heat for 20 minutes. Serve with noodles or rice. Serves 4 to 6.
Mix butter, 1 cup flour and powdered sugar, thoroughly and put in 8 x	8-inch pan. Bake at 325° for 15 minutes. Mix eggs, lemon juice, lemon rind, sugar, flour and baking powder. Spread over crust. Bake at 325° for 25 minutes. Cool and dust with confectioners sugar. Can	be doubled and bake at 350° in a 9 x 13-inch pan.
Combine sugar, cornstarch, salt, syrup and water in saucepan. Stir and cook until mixture thickens (about 5 minutes). Add gelatin and blend well. Cool. Put berries into cooled baked crust. Spoon gelatin mixture and over berries. Chill thoroughly.
Lightly brown meat (be sure it's well done); drain real well. I cook hamburger meat first, then my sausage.
Brown hamburger and onion. Drain. Heat milk and soup until smooth. Put hamburger and potatoes in casserole. Pour soup mixture on top. Put onion rings on top. Bake at 375° for 1 hour.
Line large pan with foil. Layer, starting with potatoes, then bacon, sliced onion and sliced pepper. Cover with foil. Bake at 350° for 1 hour.
Mix flour with oleo, then add milk, baking powder and salt. Mix thoroughly and turn onto floured surface. Roll quite thin and pat on melted oleo. Mix raisins, cinnamon and sugar. Spread on dough and roll up like a jellyroll. Cut into slices 1-inch thick and arrange in pan. Bake at 350° for 15 to 20 minutes or until done.
Combine eggs, salt and honey. Add milk slowly, stirring constantly. Add vanilla. Pour in custard cups; sprinkle with nutmeg. Place cups in pan of hot water and bake in 350° oven for 30 minutes, or until set. (If desired, instead of using custard cups, pour into a large mold and bake as above for 45 minutes.)
Mix ingredients together. (Do not overmix.) Bake at 375° for 40 minutes (or until done).
Toast bread, cut into cubes and arrange in bottom of small casserole. Arrange tomatoes on top of bread cubes. Sprinkle cheese over tomatoes. Mix in small bowl milk, egg, mustard, cayenne pepper, salt and pepper. Pour over bread, cheese and tomatoes. Bake in preheated oven 40 minutes at 350°. Yields 2 servings.
Mix cheeses; add sauce and let stand several hours in refrigerator. Form into two balls; roll in finely chopped nuts or parsley. Paprika, also, may be sprinkled on.
Gradually add 2 cups sugar to egg whites. Fold in nuts and saltines and bake in 13 x 9-inch buttered pan for 30 minutes at 350°. Cool.
Combine water, diced potatoes and beef powder in a 3-quart pot. Simmer until potatoes are very tender. Mash potatoes but do not drain. Add pepper, Beau Monde and cumin. Simmer 10 minutes. Blend flour into Pet milk and stir slowly into soup. Blend sour cream into soup. Heat just to boiling. Sprinkle with parsley and serve at once. Serves 6.
Boil pasta in salty water until barely tender; drain. Saute onion, celery, green pepper and garlic in oil. Combine remaining ingredients, except cheese, then add sauteed vegetables and spaghetti. Pour into large casserole sprayed with Pam. Top with cheese. Bake in a 350° oven until contents are bubbly and top is brown, about 25 minutes. With French bread and a green salad, this recipe serves a large group. We always made Turketti to take to the beach during spring break.
Cut tops from tomatoes; remove pulp, leaving shells intact. Reserve pulp for other uses. Sprinkle inside shells with salt; invert to drain.
Combine sugar and water; bring to boil. Stir until dissolved. Cool. Combine juices; stir in sugar syrup. Add bananas, which have been crushed and mashed in a blender. Freezer until of a thick, mushy consistency. Spoon mushy mixture into punch bowl. Mix in club soda. Serve immediately. Makes 50 (4-ounce) servings.
For each sandwich, fill between slices of rye with Swiss cheese, 2 slices of corned beef and Summer Slaw. Makes 6 sandwiches.
Heat sugar in water until dissolved. Set aside. Mix eggs, salt and chocolate in blender. Add sugar mixture slowly. Blend until thickened. Cool. Add Amaretto. fold in 3/4 of whipped cream. Pour into small wine glasses. Chill 4 hours. Before serving, spoon a dollop of whipped cream on each serving.
Mix together corn, sour cream, milk, butter, egg and Jiffy mix. Pour into a baking dish coated with Pam non-stick spray. Top with cheese. Bake at 350° for 40 minutes or until nicely browned.
Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat, 15 to 20 minutes, or until light brown. Remove chicken; set aside.
Mix together well the salad dressing, mayonnaise and sugar. Blend in the onion, celery and parsley. Mix into the potatoes; salt and pepper to taste. (You may wish to add a couple of hard-boiled eggs stirred into the salad; be my guest.)
Spread half the cookie crumbs in an 11-inch dish. Cream margarine, confectioners sugar and cream cheese into mixer bowl until smooth. Combine pudding mix, milk and whipped topping in large bowl; mix well. Spread in prepared dish; top with remaining cookie crumbs. Chill until serving time. Garnish with gummy worms. Yield: 12 servings.
Combine all ingredients, except cheese. Arrange 1/2 of mixture in a buttered, shallow, 1 1/2-quart baking dish. Sprinkle with half the cheese. Add remaining turkey-noodle mixture and top with rest of cheese. Bake in 350° oven for 25 to 30 minutes.
Mix all ingredients well; batter will be slightly lumpy. Pour on hot griddle. Cook on each side until done. Serve warm with butter and warm maple syrup.
Brown beef and onion in shortening; drain excess fat. Stir in water and next 5 ingredients. Add macaroni and mix well. Reduce heat and simmer, uncovered, 15 to 20 minutes or until macaroni is tender. Stir occasionally. Makes 5 1/2 cups.
Cut chicken into pieces and cover with soups. Place in casserole dish. Cover with stuffing mix. Bake at 350° for 45 minutes.
Place cornbread crumbs into a large bowl; pour in hot chicken broth. Cover and let set for 5 minutes. Add remaining ingredients in given order. Pour mixture into a large greased baking pan. Bake for 1 hour at 400°.
Beat together eggs, sour cream, water and oil until thoroughly mixed. Add cake mix and instant chocolate pudding. Beat until smooth and stir in package of chocolate chips. Pour into greased and floured Bundt or angel food cake pan. Bake at 350° for 1 hour. Frost with chocolate or vanilla icing.
Melt butter and mix all ingredients together (except chocolate and paraffin). Roll into balls. Stick toothpicks into the balls. Dip balls into chocolate paraffin mixture.
Wash and dry chicken breasts. Sprinkle with Tony's and put in crock-pot. Cook for 4 to 5 hours. Do not add any liquid.
Dissolve gelatin in water. Add juice from pineapple. Chill until slightly thickened. Beat until frothy. Fold in remaining ingredients. Chill until set. Serves 6.
Place cooked broccoli in bottom of greased casserole. Place chicken on top of broccoli. Combine egg, soups, mayonnaise and juice in bowl. Pour over chicken. Spread cheese on top. Melt butter; mix with stuffing. Pour over top. Bake at 350° for 1 hour.
Mix sugar and margarine. Add egg. Mix sour milk and baking soda. Add to sugar-margarine-egg mixture along with flour and vanilla. Mix in rhubarb. Bake in 9 x 13-inch baking pan for 40 minutes at 350°. Sprinkle with sugar five minutes before removing from oven.
Mix flour, white sugar, Wesson oil, brown sugar and salt. Take out 1 cup mixture to crumble on top of cake. Then add egg, buttermilk, soda, pecans and vanilla to the first mixture. Mix well and pour in greased and floured pan. Then sprinkle the 1 cup of mixture you took out before on top of the cake. Bake at 350° for 40 minutes.
Pour boiling water over oats; add margarine. Cover and let stand 10 minutes. Mix dark brown sugar, white sugar, soda, cinnamon, eggs, plain flour and nutmeg together. Stir into the oatmeal mixture. Blend these together well. Pour into a 12 x 8 x 2-inch pan and bake at 350° for 35 minutes, until done.
Heat oven to 350°. Lightly greased a 2-quart casserole (shallow) baking dish. Mix all ingredients together in casserole dish until well blended. Bake 25 to 30 minutes until hot and bubbly.
Preheat oven to 350°. Place biscuits on cookie sheet and press centers to form small bowl shape. Add 1 teaspoon Ragu to each biscuit. Cube cheese and place one cube on each biscuit. Bake 10 minutes or until brown.
Cream oleo, sugars, egg and milk. Add cream of tartar, soda, salt and vanilla. Mix well. Add flour and mix in well. Stir in oatmeal, corn flakes, coconut and nuts. Roll in balls and flatten with a glass. Bake at 350° for 10 to 12 minutes.
Mix thoroughly. Bake on an ungreased cookie sheet at 350° to 375° for 12 to 15 minutes. Makes 100 balls (small). Can leave out cheese, if desired.
Shred cheeses. Combine first five ingredients and mix well. Sprinkle about 1/4 cup chopped nuts into oiled seven cup ring mold. Press cheese mixture into mold. Sprinkle remaining pecans. Chill until firm, 4 or 5 hours.
Put all ingredients in blender and blend until smooth or beat with electric mixer until smooth. Use as a basic fruit dip.
Mix ingredients together and put in pie plate. Bake at 325° for 25 minutes. Cool thoroughly. Top with whipped cream. Refrigerate several hours or overnight.
Cream sugar and shortening. Add unbeaten eggs; beat well. Add vanilla and crushed pineapple. Sift flour, salt and baking powder together. Add to first mixture. Stir until smooth. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes.
Saute onion, garlic and mushrooms in olive oil in a large saucepan. Stir in tomato paste, water and seasonings. Simmer, uncovered, for 30 minutes, stirring occasionally.
Mix eggs, sugar, salt, flour, vanilla, 1/2 can milk and 1 cup of water (bring to a scald). When thickened, strain and cool (chill remaining milk). When ready to freeze, add rest of milk, water and chocolate; stir well. Enjoy.
Dissolve Jell-O in hot water. Add pineapple with juice. Chill until slightly thick. Mix rest of ingredients and fold into congealed Jell-O. Mold in pan or muffin pans. Serves 12.
Brown beef and drain well. Add other ingredients. Simmer slowly 1 hour or more, depending on how much time you have. Cook spaghetti separately. Drain when spaghetti is tender. Serve meat sauce over spaghetti.
Grate cheese, put 1/2 in bottom of a 9 x 13 baking dish. Cover with chilies. Top with other half of cheese. Mix eggs with Worcestershire, pour over cheese and bake at 375° for 30 minutes. Let cool until it falls out of dish.
Mix all ingredients in a bowl or a marinater. Lay meat in and let soak 24 hours. If using marinater, turn over a couple of times in the 24 hours. If using bowl, just mix meat so all the meat gets soaked. You don't have to fry this meat long.
Combine sugar and water in a small pan and boil for 3 minutes. With steel blade in place, add cream to the mixing container of food processor. Process until very thick whipping cream forms, about 1 minute. Transfer to 2-quart mold.
Mix all ingredients and pour in greased 1 1/2-quart casserole dish. Sprinkle with bread crumbs or grated cheese halfway through baking. Bake at 350° for about 45 minutes, total cooking time.
In large bowl, mix flour and sugar together; set aside. In a saucepan, mix butter, water, and cocoa; bring to a rapid boil. Pour mixture over flour and sugar; mix by hand; add buttermilk, eggs, baking soda, cinnamon, and vanilla. Mix well; pour in well greased 11x16x1-1/2 pan. Bake at 400 degrees for 20 minutes. Ice while warm.
Cream butter in large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating mixture well after each addition. Combine 3 3/4 cups flour, baking powder and nutmeg; add to creamed mixture alternately with bourbon, beginning and ending with flour mixture. Mix well after each addition. Dredge raisins and pecans in remaining 1/4 cup flour; stir into batter. Spoon batter into a heavily greased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Cool cake in pan for 15 minutes. Remove cake from pan and let cool completely.
Put oysters in a dish with water and boil 6 to 8 minutes. Salt and pepper. Add milk and heat. Add butter. Serve hot.
Cook broccoli and drain. Mix together soup, water, onion, Cheez Whiz, rice and melted butter. Add broccoli to the other ingredients and pour into a baking dish. Bake at 350° for about 30 minutes.
Combine tuna, noodles, soup, salt, pepper and milk in a 9 x 9-inch pan. Crumble potato chips on top. Bake at 325° for 15 minutes or until chips are brown.
Combine first 3 ingredients in medium or small saucepan. Bring to boiling quickly. Boil rapidly; don't stir. Boil until temperature is 242° or until 6 to 8-inch thread spins when dripped from a spoon. While mixture boils, beat egg whites to stiff peaks. When boiled mixture reaches proper stage, pour in a thin stream into egg whites, beating on high constantly. Beat until glossy peaks form. Put in food coloring.
Melt cheese in double boiler with remaining ingredients. After it is all melted and mixed thoroughly, put into 6 to 8 (1/2 pound) oleo tubs or put in fancy dishes and give away as gifts. Super good with crackers or celery sticks!
Mix all ingredients together. Make sure it isn't too loose. Scoop into muffin tin and bake at 350° approximately 15 to 18 minutes.
Melt butter; add sugar and curry. Drain and dry fruits and place in large 1 1/2-quart casserole. Add butter mixture. Bake 1 hour, uncovered.
Flour chicken and brown in oil. Mix all ingredients, except asparagus and pour into a shallow 3-quart casserole. Arrange chicken over mixture and pour some of the mixture over the chicken breasts to coat. Bake 30 minutes at 350°. Meanwhile, prepare asparagus and cut in half crosswise. Remove casserole from oven and arrange asparagus between the chicken breasts. Cover tightly with foil and bake 30 minutes until chicken is tender an asparagus is tender-crisp.
Cooking meatballs on the stove requires constant attention. Instead, arrange uniformly sized meatballs (you can use a small ice cream scoop to measure) in a shallow, greased baking pan. Bake at 375° for 10 minutes, no turning necessary. Simply add your favorite sauce and continue cooking until done.
Combine Marshmallow Creme, confectioners sugar, vanilla and butter flavoring. Knead until all sugar is thoroughly blended. Shape into 8 rolls. Wrap each in plastic and freeze.
Mix butter and cream cheese at room temperature. Add vanilla. Then add 3 cups of flour and mix good. Roll out on a floured cutting board. Cut with small cutter and add small amount of filling. Pinch ends together. Bake at 350° for 10 to 15 minutes. Remove from pan and sprinkle with powdered sugar.
Heat oven to 350°. Grease an 8 or 9-inch round cake pan. Combine apples, nuts and melted butter in large mixing bowl. Stir in egg, vanilla and oil. Sift together flour, soda, spices and salt. Add to apple mixture, stirring only until blended. Pour into pan and bake at 350° for 40 to 50 minutes, until lightly browned and tester comes out clean. This cake can be served warm, but is even better if made ahead of time wrapped in plastic and refrigerated. Yields: 8 servings.
Heat oven to 425°. Cook and stir sausage and onion in 10-inch skillet until brown and onion is tender. Drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, basil, fennel seed and marjoram. Heat to boiling. Boil 1 minute. Pour into ungreased 13 x 9-inch pan. Arrange Mozzarella cheese slices on top. Beat eggs, milk, oil, 1 cup flour and the salt with hand beater until smooth. Pour over cheese slices. Sprinkle with Parmesan cheese. Bake until puffy and golden brown, 25 to 30 minutes. Serve immediately. Makes 6 servings.
Mix all ingredients in bowl. Process well. Let tortillas get soft at room temperature. Spread mixture on tortillas. Roll tortillas up tightly. Line up in 9 x 13-inch casserole, cover tightly and refrigerate overnight or a minimum of 3 hours. Remove from refrigerator, slice tortillas in 1/2 inch rounds. Serve with Pace's medium Mexican sauce.
Combine carrots and raisins. Moisten with mayonnaise or French dressing. Serve on lettuce. Makes 6 servings.
Preheat oven to 350°. Lightly coat a 10-inch pie pan with cooking spray. In a medium mixing bowl, add flour, salt and baking powder and stir to combine. Add melted margarine, milk, egg and pudding mix. Mix all ingredients on medium speed of an electric mixer. Pour mixture into prepared pie pan. Lay peaches over pudding. In separate bowl, combine cream cheese and 1/3 cup sugar and mix on medium speed until well-combined. Gently spread cream cheese mixture over peaches; leaving 1-inch from edge of pie plate uncovered. In a small bowl, combine 1 tablespoon sugar with cinnamon. Mix and sprinkle over pie. Bake for 35 minutes. Served hot with a dollop of fat-free vanilla ice cream and additional peaches. Makes 10 servings.
Let cheese soften at room temperature. Blend in cheeses, onion, beef, olives and Ranch dressing. Blend all this very good and form a ball. Roll in chopped pecans. Serve with Sociables crackers.
Drain pineapple, saving 3 tablespoons of juice. Combine sugar and flour; stir in pineapple juice. Add cheese and pineapple chunks; mix well. Spoon mixture into 1-quart greased casserole baking dish.
Bring margarine, water and cocoa to boil. Add flour and sugar. Cream together with first mixture. Add eggs and sour cream. Bake in cookie sheet (15 1/2 x 10 1/2-inches) for 20 minutes at 350°.
Toast English muffins. Put toasted muffins on a flat pan. Put spoonful of tomato sauce on muffins. Put 2 slices of cheese on muffins, then put a teensy bit more sauce. Sprinkle oregano on top. Drizzle with olive oil. Put pan in oven at 365° for 10 minutes or until cheese is melted.
Mix peanut butter, honey and dry milk. Roll into quarter size balls, then roll in desired coating. After coating, place on sheet cake pan lined with wax paper and chill.
Bring sugar, water and red hots to a boil. Add cinnamon sticks and food coloring. Drop peeled, quartered apples (preferably Jonathan) into boiling liquid. Cook until tender. Enough syrup for about 10 or 12 apples.
Slice apples and place in bottom of baking dish. Sprinkle with cinnamon and sugar. Mix together shortening, brown sugar and flour. Cover apples with this mix and bake in a 350° oven for 45 minutes. Serve with ice cream.
Cook pork, celery, pepper and onion in oil until meat is browned and vegetables are tender. In large bowl, combine pork mixture, noodles, soups, corn, milk, salt and pepper; mix well. Put in ungreased 13 x 9 x 2-inch baking dish. Combine crumbs and butter; sprinkle on top. Bake at 350° for 45 minutes until heated through.
Spray a tube pan lightly with Pam. Cut each biscuit in quarters. Place pieces in a covered bowl. Shake pieces well in sugar and cinnamon. Place 1 cup chopped pecans in bottom of pan. Arrange biscuit pieces on top, placing them in brick fashion. Melt margarine and brown sugar and pour over the top. Bake at 350° for 30 minutes. Remove from pan and glaze.
Wash and cut stems 1/2 inch from okra pod. Place okra and peppers in hot jars. Bring vinegar mixture to a boil; pour over okra and seal. This makes a very crisp and tasty pickle.
Mix sugar, syrup and cream in large pot (2-quart). Bring to a boil. Stir constantly until (soft ball) 234° to 240° on candy thermometer. Remove from heat; let set for 5 minutes. Add butter; beat for 5 minutes. Add flour and beat for 15 minutes. Add nuts; pour into buttered pan. Cool; cut into squares. Store in airtight container.
Wash cucumbers and pack in jar. Pour hot water (boiling) over them and let stand. While preparing vinegar mixture, put vinegar and water in pot and boil. Add 1/8 teaspoon alum, clove of garlic and sprig of dill. Drain off first water and pour vinegar mixture over cucumbers and seal.
Soften cream cheese. Gradually stir in grated Cheddar cheese, pineapple, 1 cup nuts, green pepper, seasoned salt and onions. Chill. Form into 2 balls. Roll in 1 cup chopped nuts.
Brown sausage. Melt cheese; mix together with Bisquick and shape into balls. Bake in 400° oven for 15 to 20 minutes.