HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown turkey meatballs in frying pan. Drain. Replace meatballs into pan. Mix other ingredients and place on top meatballs. Cover and steam for 10 to 12 minutes. Serve with rice.
Mix cherries, melted butter and brown sugar. Place cherry mixture in bottom of 9 x 13-inch cake pan. Pour cake batter over cherries. Bake at 350°. Test cake for doneness.
Crust: Melt margarine in microwave. Combine melted margarine with the flour and chopped pecans. Spread into a 9 x 13-inch pan. Bake at 375° for 10 to 12 minutes. Cool.
Fry sausage; remove grease and mix all together. Roll into little balls. Bake at 375° for 10 minutes.
Mix first 6 ingredients. Melt margarine. Dip chicken in margarine and then in bread crumb mix. Bake for 15 to 20 minutes at 350°.
Cream shortening and sugars. Add eggs, one at a time, and vanilla. Sift together flour, cocoa, salt and soda and stir into creamed mixture. Stir in hot water, quick oats, nuts and chocolate chips and mix well.
Prepare macaroni and cheese according to package directions. Brown ground beef and mix with can of Manwich.
Parboil carrots in salted water. Drain and slice. Place in small casserole.
Place chicken in a large shallow dish. Combine remaining ingredients and pour over chicken. Cover and refrigerate 4 hours. Grill chicken over medium coals for 55 to 60 minutes or until done, turning and basting with marinade every 10 minutes. Makes 4 servings.
Mix and spread in large Pyrex dish. Press with spoon. Bake at 350° for 20 minutes. Let it cool.
Pick over crab meat. Dice red pepper and celery; place in bowl with crab meat. Grate onion; add to bowl. Add eggs, bread crumbs, mustard, Worcestershire, mayonnaise and hot pepper sauce; mix well. Shape meat into patties; cook in hot butter and oil. Let brown on both sides; drain on paper towels. Squeeze some lemon juice on crab cakes.
Combine condensed milk, orange juice and grated orange peel. Cover dip and chill well. Serve with slices of your favorite fresh fruit.
Slightly toast cumin seed in a skillet (preferably cast-iron); crush slightly. If you use ground cumin, omit this step. Saute onions and garlic in perhaps 1/4 cup vegetable oil until transparent. Remove. In the same skillet, saute the meat in a little more oil and cook and stir until the meat is sort of an even gray all over. Add enough water to cover and the rest of the ingredients. Simmer some 30 minutes. Add salt to taste. Simmer another 45 minutes and thicken with flour or cracker meal which has been lightly browned and made into a thick paste with water. Don't overbrown, it will be bitter.
In a large bowl, combine sugar, cinnamon, nutmeg and flour. Stir with a fork until well mixed. Add apples to this mixture a little at a time, tossing well to coat apples. Spoon filling into pie crust; add chipped butter over top. Set aside.
Use 10-inch pie plate. Layer beans, tomatoes, chilies and cheese. Bake at 400° for 15 minutes. Sprinkle scallions on top. Spread sour cream over top of dip. In center, spread guacamole dip. Bake for 15 minutes at 400°. Serve with chips.
Soften butter to room temperature and mix with cheese. Add flour, pecans and seasonings. Mix well. Make small patties and bake at 350° for 15 minutes.
Melt the margarine and blend	with stuffing mix. Put half of the stuffing mix in bottom of casserole. Add chicken. Mix chicken soup and broth. Pour over chicken. Pour cream of mushroom soup over	chicken soup and broth. Put remaining stuffing mix on top. Bake at 350° until bubbly.
Cook first five ingredients until mixture spins a thread when dropped from tip of spoon. Remove from fire and beat until creamy. Add vanilla and nuts. Drop from teaspoon onto greased pan. Makes 3 dozen.
Sift flour, baking soda, baking powder and salt into large bowl. Cream margarine, sugar and eggs. Mix the dry ingredients into the creamed margarine, etc. Add sour cream. Place batter into a tube pan. Sprinkle with topping of sugar and cinnamon. Bake at 350° for 30 minutes.
Beat (on low speed) with mixer until combined. Pour into pie shell (homemade is best). Bake in preheated 350° oven until firm and brown. Add meringue and bake if desired.
Combine first 3 ingredients in saucepan. Slowly add boiling water; stir constantly to avoid lumps. Simmer while stirring, about 5 minutes or until clear and thickened. Remove; stir in rest of ingredients. Serve hot on Cottage Pudding, Custard, Bread Pudding, Dutch Apple Cake, Applesauce Cake or any other cake you prefer. Makes 2 cups.
In a large bowl place flour, baking powder, sugar, nutmeg, cinnamon and cloves; stir until blended. Bring honey and oleo to boil; remove from heat, keep stirring until lukewarm. Pour over flour mixture; add eggs. Beat until smooth. Divide evenly into greased and floured loaf pans (9 1/4 x 5 1/4 x 2 3/4-inches). Bake in preheated oven at 350° for 60 minutes. Set pans on cake rack for 15 minutes; loosen around edges and place on platters.
Place chicken in covered baking dish. Place 1 slice cheese over each chicken breast. Combine pineapple and barbecue sauce. Pour over chicken. Bake 1 hour at 375°.
Combine Cheddar cheese, flour, melted butter, salt and red pepper in large bowl; mix well. Stir in Rice Krispies. Shape into quarter-size circles on lightly greased baking sheet and top with pecan halves or leave plain. Bake at 375° for 10 minutes or until slightly brown around edges. Yields 60 servings.
Place bacon in a deep 3-quart casserole. Cover and microwave at High for 3 minutes. Drain off drippings, reserving 2 tablespoons in casserole. Add potatoes and onion. Drain clams, reserving liquid. Set clams aside. Stir clam liquid into potato mixture. Microwave at High for 7 to 9 minutes or until potatoes are tender, stirring after 4 minutes.
Brown meat, onion and salt in large skillet just until pink is gone and onion is clear. Add the next 5 ingredients; heat thoroughly. In large baking dish, make alternate layers of chips, meat mixture and cheese, ending with a layer of chips and topping with cheese. Bake at 375° until bubbly. This is a large recipe; may be frozen.
Wash beans; snip the ends off, break up or cut beans to the size of your liking. Boil them about 3 to 5 minutes. Rinse in cool/cold water, then bag in quart size bags.
Spoon into greased muffin tins. Batter will be stiff. Bake 12 minutes at 400 degrees. Serve warm with powdered sugar. Makes 4 dozen. Refrigerates well.
Mix all ingredients in casserole dish and bake 4 hours at 275°. Serve over noodles or rice.
Put berries in oblong type baking dish, approximately 6 x 11-inch. Cover with pineapple. Pour on dry cake mix and scatter nuts over top. Melt butter and drizzle over all. Bake approximately 1 hour at 350°.
Clean peppers and steam shells for about 5 minutes. Combine remaining ingredients, using only 1/2 can of soup. Mix well. Fill peppers with stuffing. Place in shallow baking pan and bake at 375° for 30 minutes. Remove from oven and pour remaining soup over peppers. Return to oven and continue baking for 15 minutes.
Mix together in saucepan all ingredients except candy. Cook to a boil and boil for one minute. Stir in candy. Remove from heat and let it melt. When mixture cools and thickens, spoon over ice cream. Good!
Prick pie crust with fork. Bake pie crust at 400° for 8 minutes. Layer 1/2 spinach, cheese and onion. Repeat. Combine remaining ingredients; pour over spinach. Bake at 450° for 10 minutes. Reduce oven to 325° and bake until firm, 20 to 25 minutes.
Combine all ingredients, stirring gently. Chill at least 2 hours before serving.
Sift together flour, baking powder, salt, sugar and cocoa. Add shortening, egg, milk and vanilla. Stir to blend. After blending by stirring, use mixer and beat thoroughly for 1 minute. Return sauce to heat and bring to a boil. Drop dumplings into sauce. Reduce heat; simmer 20 minutes.
Melt butterscotch in double boiler. Put in noodles and cover them. Pour in peanuts. Drop on wax paper to cool.
Brown hamburger in skillet. Melt cheese in large pan. Add Hormel chili, hamburger, tomato sauce and jalapeno peppers to taste. Serve with nacho chips.
Microwave or cook broccoli; drain well. Combine all ingredients. Press into lightly greased 9 x 13-inch casserole dish. Cook at 350° for 20 to 30 minutes or until brown.
Combine cake mix, pudding, oil and nectar. Add eggs; beat well after each egg. Grease and flour Bundt pan. Bake at 350° for 45 to 55 minutes. Remove from pan and ice with glaze.
Preheat oven to 350°. Put butter in baking dish and melt in oven. Remove. In large bowl, beat eggs well. Add flour, milk, salt and baking powder and mix well. Add cheese, onion and spinach. Mix well. Spoon into baking dish and level off. Sprinkle with salt and pepper. Bake at 350° for 35 minutes. Let cool 45 minutes. Cut into bite-size pieces.
In a saucepan, heat cranberry juice to boiling. Stir in gelatin until dissolved. Stir in cranberry sauce. Chill until slightly thickened. Fold in whipped cream. Chill in mold or square pan (9-inch) until set. Cut in squares to serve.
Salt chicken and boil until tender. Let cool. Chop fine and mix with mayonnaise, Thousand Island dressing, pickles and boiled eggs.
Brown chops. Combine rest of ingredients. Put chops in a shallow baking dish. Cover with barbecue sauce. Cover and bake at 325° for 1 1/2 hours.
Mix milk and sour cream together; get cream cheese at room temperature. Mix this together; blend in dry pudding mix. Pour all these ingredients in a graham cracker crust. Let chill about 1 hour before serving. Great for company dinner.
Preheat oven to 350°. Skin the chicken. Place the chicken "skin" side down in baking pan. Baste the chicken liberally with barbecue sauce and place in oven. Bake 20 minutes, basting halfway through, then turn the chicken over and bake another 25 to 30 minutes or until chicken is tender, basting occasionally.
Combine milk, eggs, sugar and cornstarch. Cook over medium heat, stirring constantly, until beginning to thicken. Add remaining ingredients. Stir. Pour into serving bowl. Cover and refrigerate until chilled.
Prepare jello as directed. Set in refrigerator. Mix all fruit and pecan pieces together. When jello starts to thicken, stir in fruit mixture. Spoon in cottage cheese. Just below surface of jello, place in refrigerator overnight.
Select either "Teflon" or regular muffin pan (spray with Pam). Place approximately 1/4 slice of ham, etc. in bottom of each muffin well. Line side of well with bacon. Crack eggs into center of each well (don't break yolks!). Add light touch of garlic salt to top of egg. Top with 1/4 slice of cheese and chopped scallions. Bake at 375° approximately 20 minutes. Remove from pan and serve whole.
Mix together all ingredients and pour into 2 greased and floured cake pans. Bake at 350° until tests done.
Soften yeast in warm water and set aside. Heat milk and add brown sugar, oil, yeast mixture and soda. Pour all at once over dry ingredients (wheat flour, gluten flour, salt and wheat germ). Stir until well mixed. If too soft, add a little more wheat flour. Pour onto board with whole wheat flour and knead until it is elastic. Set into oiled bowl and turn dough over in the bowl so top has been oiled. Cover, let rise. When double in size, shape into loaves and place into well-greased pans. Let rise until double and bake in 350° oven for approximately 30 minutes.
Bring pineapple and Sugar Twin to a boil. Remove from heat and let cool completely. Mix buttermilk and Cool Whip. Add to cooled mixture of pineapple and Sugar Twin. Stir well. Pour into 9 x 13-inch pan. Put in refrigerator and let it get firm.
Combine first 6 dry ingredients; set aside. Combine eggs, sugars, oil and vanilla in large bowl. Beat at medium speed until well blended. Stir in zucchini, apple and nuts. Add dry ingredients, stirring just to moisten. Spoon batter into 3 greased and floured 8 1/4 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 50 to 55 minutes or until wooden pick comes out clean. Cool in pans for 10 minutes. Remove to wire rack and cool completely.
Mix all together. Bake at 350° for about 40 minutes or until done. Do not overbake.
Combine thawed broccoli with all ingredients and put in casserole dish. Top with 1/4 cup cracker crumbs mixed with 2 tablespoons melted butter, or can use crushed potato chips. Bake for 45 minutes at 350°.
Beat together oil, vanilla, eggs and sugar. Sift together flour, salt, soda and cinnamon. Mix wet and dry ingredients; add apples and nuts. Batter will be very thick. Pour into 10 x 13 greased pan. Bake in 325° oven for 1 hour. This cake needs no icing.
Let the tomatoes stand in boiling water until the skins slip off. Add sugar and let stand overnight. In the morning, drain the syrup and boil until fairly thick, then add tomatoes to lemons and ginger. Cook until tomatoes have a translucent look and the syrup is the consistency of honey. Cool! Fill jelly jars and store.
Mix together and bake in a covered dish for 1 1/2 hours at 350°. Uncover and cover the top with chow mein noodles and bake, uncovered, for an additional 1/2 hour.
Melt butter; mix with cracker crumbs. Press in a 13 x 9 x 2-inch pan or bowl. Beat together until fluffy, eggs, oleo or butter and powdered sugar. Spread over crumbs in pan or bowl. Add a layer of pineapple, sliced banana and a layer of Cool Whip. Top with nuts and cherries (optional).
Mix all ingredients together, except frosting. Blend well. Put in a Bundt cake pan. Cook at 325° for 30 to 45 minutes. Let cool. Then frost with Chocolate Fudge frosting.
Sprinkle yeast over warm water; dissolve. Pour boiling water over shortening in blender. Cover and process at stir until blended. Remove feeder cap. Add sugar, salt and egg; continue to process until thoroughly blended. Add yeast mixture and process until thoroughly mixed.
Cream margarine and sugar until fluffy. Add eggs, one at a time, and mix well. Add dry ingredients alternately with milk. Then add flavorings. Pour into a large greased and floured tube pan and bake at 325° until done. This makes a large cake so cannot be baked in a Bundt pan. For a moister cake, cover while still hot with cake cover, foil, etc.
Bring first 4 ingredients to a rolling boil. Cut up your peppers in rings or slice them. Put in jars and cover with syrup and add 1 tablespoon oil to each quart of peppers; seal. Do not cold pack. Very crisp.
Cut tortillas in narrow strips with scissors and set aside to dry. Heat oil in saute pan. Cook garlic clove in oil and remove. Brown tortilla strips in oil and add tomato puree, onion, parsley, chili powder, bay leaf, chicken stock and chicken.	Simmer 15 minutes or until tortilla strips are soft.	Sprinkle grated cheese on top and garnish with tortilla strips and avocado slices. Serves 4.
Mix squash, onion, soup and sour cream in a bowl. Melt margarine and mix with dried cornbread. Combine cornbread (except for 1 cup) with squash mixture and mix well.
Night before, place frozen rolls in a Bundt pan. Melt margarine and pour over top of rolls. Sprinkle other ingredients over top of rolls. Cover and let rise overnight at room temperature. Bake in morning at 350° until brown.
Mix ingredients together for 3 to 4 minutes. Fold in 1 package of frozen coconut. Bake at 325° for 1 hour or until done.
Put pineapple and juice and jello in boiler. Heat until jello dissolves; cool. Then mix in cottage cheese and Cool Whip. Add pecans. Chill and serve.
Fold together the first three ingredients. Add strawberries. Place in graham cracker crusts. Chill until set, about 1 hour.
Cook ground beef until brown; drain. Mix taco mix with beef. While this is simmering, mash potatoes and add corn and beans (drained). Pour into deep pan. Then put meat on top. Fix cornbread mix according to directions on package. Pour on top and cook at 350° until cornbread is done (about 45 minutes).
Cook broccoli in boiling salted water; drain. Melt butter; blend in flour. Add chicken broth, stirring until thick. Stir in cream, sherry, salt and pepper. Place broccoli crosswise in a 13 x 9 x 2-inch baking dish. Pour 1/2 the sauce over broccoli; top with chicken slices. Add Parmesan cheese to remaining sauce; pour over chicken. Sprinkle with additional Parmesan cheese. Bake at 350° for 20 minutes or until heated through. Broil until sauce is golden. Can be frozen in freezer to oven type baking dish. It can also be made and stored in refrigerator the day before it is to be baked. Serves 8.
Saute onions and celery in margarine. Beat eggs until fluffy. Add eggs to bread cubes and stir. Add onions, celery and melted margarine to bread and stir. Add parsley flakes. Stuffing can be put into turkey or chicken or baked in casserole dish. It can also be frozen.
Mix all together and pour in 10 x 10-inch cake pan. Cook at 350°.
Butter a 9 x 9-inch pan. In saucepan, combine corn syrup, brown sugar and dash of salt. Bring to boiling. Stir in peanut butter. Remove from heat. Stir in Rice Krispies, cornflakes and chocolate chips. Press into prepared pan. Cover and chill 1 hour. Cut into bars.
Mix first three ingredients together. Press dough in 9 x 13-inch pan; pat out. Mix cream cheese, eggs and sugar, blending well. Pour over first mixture. Bake at 325° to 350° for 35 to 45 minutes.
Mix all ingredients together, starting with the cream cheese and ending with the lemon juice and shrimp. Serve on a variety of crackers.
Cook chicken breasts with 1 tablespoon butter until fully cooked. In a shallow baking dish, layer first the chicken, then the ham and cheese for 6 individual servings. Melt 1/4 cup butter in saucepan. Blend in flour. Add milk carefully; season. Cook, stirring constantly, until smooth and thickened. Beat egg and cream together and add to sauce, cooking a few minutes more. Spread the sauce over the meat in the casserole. Sprinkle bread crumbs and parsley flakes on top. Bake at 350° for 25 minutes.
Preheat oven to 350°. In a medium bowl, blend cream cheese and 2 tablespoons melted butter (reserve 1 tablespoon butter) until smooth. Add next 6 ingredients. Mix well. Separate dough into 4 rectangles; press firmly to seal perforations. Spoon 1/2 meat mixture into each rectangle. Pull 4 corners of dough to top center of chicken mixture. Twist slightly to seal edges. Brush top with reserved margarine and dip into crushed crouton crumbs. Place on ungreased cookie sheet. Bake 20 to 25 minutes or until golden. These make great appetizers.
Heat water and sugar to dissolve. Mix fruit juices with the water and sugar. Add vodka and vermouth; freeze. Fill glass 1/2 full of slush. Add white soda or 50-50.
Combine pineapple pieces, milk, Cool Whip and nuts. Put lemon in last. Mix well. Fold into graham crusts.
In punch bowl, dissolve flavor crystals in grape juice. Just before serving, add club soda or water. Makes about 3 quarts.
Mix and cook to soft ball stage. While cooking, beat 2 eggs until peaks form. Slowly pour 1/2 syrup into egg mixture while beating. Continue beating while returning remaining syrup to cook until it spins a thin thread. Slowly add to beating mixture. Beat for about 10 minutes. Add vanilla (1 teaspoon) and nuts to taste. Spoon quickly on waxed paper.
Beat together the first 4 ingredients. Beat together the next 4 ingredients. Mix both together. Add the flour. Chill. Roll in balls; mash with a glass dipped in sugar. Bake at 350° for 8 to 11 minutes.
Mix all ingredients by hand until smooth. Add nuts. Bake at 350° until done (30 minutes). Easy and simple.
Cook carrots in small amount of water until tender; drain. Combine carrots, onion and pepper; set aside. Combine soup, vinegar, oil, sugar and mustard; stir until well mixed. Pour over vegetables; toss lightly. Refrigerate at least overnight.
Put vegetables and meat in baking dish and mix. Pour tomato sauce, sugar, water, Worcestershire sauce and tapioca over meat. Bake at 250° for 5 hours, covered.
Combine first 7 ingredients to make sauce. Put salmon steaks on foil and broil 6 inches from burner for 7 minutes. Remove and turn. Spread each generously with cream sauce. Return to broiler and broil 5 minutes or longer (until it flakes when separated with a fork). Serve with any leftover sauce.
Dissolve yeast in warm water. Melt oleo in scalded milk. Add sugar, flour and salt. Mix together and let rise for 15 minutes. Make dough into rolls and let rise for 15 minutes. Bake in a 350° oven for 15 minutes.
Combine ingredients. Mix well. Put in an unbaked pie shell. Bake at 350° for 40 minutes.
Heat oil. When hot, add mustard seed. When seed makes crackling sound, lower heat and add salt, spices and the frozen green beans. Saute on medium heat until beans are cooked. May add a tablespoon of water, if needed, to help cook. When done, remove from heat and mix with fresh coconut.
Crush cookies with icing center until mixture resembles dirt. Set aside. Cream the cream cheese, margarine and powdered sugar. Mix pudding mixes and milk until well blended. Fold pudding mixture into cream cheese mixture with rubber spatula. Fold in Cool Whip.
Soften cheese and margarine. Stir in flour and sugar. Put apples in casserole dish. Add cheese topping mixture. Bake at 400° until brown.
Place in cold oven at 325° and bake for 2 hours or less. Be sure to fill pan only 3/4 full and grease and flour pan; tube pan is best.
Use large container. Drain all beans, putting kidney and garbanzo beans in first, letting the liquid from other cans gently rinse the first beans. Place beans in large container. Nancy uses a plastic bread storage container that she only uses for bean salad, as it picks up the onion flavor. Add the salt, pepper, green pepper, celery and red onion. Put sugar, vinegar and oil in a blender. Blend on high for at least 2 minutes, or until mixture no longer separates when you turn off machine. Pour oil and vinegar mixture over beans and vegetables; stir gently. Refrigerate overnight or at least 8 hours, stirring occasionally.
Combine crackers and flour; cut in butter until mixture forms a ball. Press evenly against bottom of 15 1/2 x 10 1/2 x 1-inch baking pan; prick bottom. Fry bacon until crisp; drain and crumble. In 2 tablespoons bacon fat, saute onion until golden, set aside. Beat together next 5 ingredients. Spread grated cheese evenly over crust. Mix together onion, crumbled bacon, pimentos and parsley. Sprinkle on top of grated cheese. Carefully pour egg mixture over onions and cheese. Bake in a preheated hot oven at 400° about 25 to 30 minutes or until golden and just set. Let cool 5 to 10 minutes before cutting. May be served warm or cold. Cut into 2 x 1-inch bars. Makes about 75 bars.
Combine boiling water, butter or oleo and oatmeal. Let stand 20 minutes.
Drain apricots, reserving 1 cup juice. Drain pineapple. Mix reserved apricot juice with pudding and cook until thick. Cool. Add fruits and pecans. Chill overnight.
Boil tomatoes, chopped, with sugar for 10 minutes. Add lemon and jello. Boil another 10 minutes, then pour into jars and seal. Store in refrigerator.
Saute squash and onion in butter. Add chiles, flour, salt and pepper. Mix. Pour into greased 2-quart baking dish. Sprinkle with Monterey Jack cheese.
Spray inside of crock-pot with cooking spray. Add hamburger, beans, tomatoes, onion and chili mix. Cook on low for 8 to 10 hours.
Beat cheese, mayonnaise or salad dressing, onion and catsup in small bowl on medium speed until well blended. Add shrimp and beat on slow speed for for 30 seconds. Chill several hours to allow flavors to blend. Serve with Bugles corn snacks. Makes 2 cups.
Combine bread crumbs, eggs and milk; stir in sugar, lemon juice and seasonings. Add ground meat and mix thoroughly. Press mixture into a loaf. Bake at 350° for 1 hour and 15 minutes.
Combine butter, sugars (both), pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs; add flour and baking soda. Then stir in chocolate chips and nuts. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350° for approximately 8 to 10 minutes.