HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Sesame Oven Meatballs as directed. In a large bowl, combine meatballs, green pepper, carrots, celery, water chestnuts and pineapple; set aside. In a small pan, combine cornstarch, brown sugar, ginger, red pepper (if desired), soy, vinegar and broth; mix until smooth. Place over high heat and cook, stirring, until sauce boils and thickens. Pour over meatball mixture and stir gently to coat evenly. Divide lettuce evenly among 4 to 6 dinner plates. Top lettuce with noodles; then spoon meatball mixture evenly over each serving. Makes 4 to 6 servings.
Mix jello with boiling water. Stir until dissolved. Add cold water and fruit juices. Pour over ice and add ginger ale just before serving.
Mix all ingredients in shallow casserole and bake at 350° for 35 minutes. Serve with small bread or sesame sticks.
Cream oleo; add sugars. Add eggs and mix well. Add flour, salt and soda. Mix well, then add coconut, nuts and vanilla. Drop by large teaspoon on ungreased cookie sheet. Bake in a 350° oven for 8 to 10 minutes. Do not overbake. Cookies should be chewy. These cookies freeze well.
Add 1/2 cup sugar to the lime juice and stir until the sugar is dissolved. Add sparkling water. Stir and taste for sweetness. Add more sugar if desired. Pour over ice and serve. The sparkling water must be added at the last minute. Complements mexican dishes.
Spread beans on a 12-inch round tray. Mix avocados and lemon juice. Spread over beans. Blend sour cream, salad dressing and taco seasoning and spread over avocados. Sprinkle tomatoes and green onions over sour cream mixture. Top with Cheddar cheese and garnish with ripe olives. Serve with tortilla or corn chips.
In large frypan, cook bacon; drain and crumble. Add cabbage and salt to this. Turn cabbage until coated with drippings. Cover and cook 7 minutes. Add your cooked noodles and stir.
Combine all ingredients, except almonds and cheese. Bake in 400° oven until bubbly (about 25 minutes). Top with almonds and cheese and serve hot with crackers.
Combine first 6 ingredients; sprinkle over both sides of cutlets and set aside.
Cover rhubarb with boiling water. Immediately drain. Stir marmalade through rhubarb and set aside. Mix remaining ingredients and pour into buttered 9 x 13-inch pan. Spread rhubarb-marmalade mixture over batter. Bake at 350° for 40 minutes or until browned. Frost with powdered sugar icing if desired.
Cook chicken; tear into bite-sized pieces. In an 11 x 9-inch casserole dish, crush 1 1/2 rolls of the crackers and melt stick of margarine; pour on crackers. Place on top of cracker mixture 2 or 3 cuts of the deboned chicken. Mix sour cream, cream of chicken soup and water chestnuts together and pour on top of chicken. Salt and pepper to taste. Crush a few more crackers to go on the top. Bake 25 to 30 minutes at 350°.
Heat to boiling point in saucepan the water and butter. Lower heat to simmering. Stir in flour until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat and then cool about 1 hour. Beat in eggs, one at a time, until velvety smooth. Heat oven to 400°. Drop by teaspoonful onto ungreased baking sheet. Bake until dry and light brown, 45 to 50 minutes. Cool on rack or on aluminum foil with paper underneath. Store in covered container or freeze. Cut through middle; fill with pudding as a dessert or meat salad as a finger sandwich. Makes about 8 large or 12 medium puffs.
Layer, in pie shell, mushrooms and Swiss cheese. Top with spinach souffle. Bake at 350° for 1 hour.
Bake cake according to box in 2 (8-inch) pans. Mix jello with boiling water, then add frozen berries and cold water. Stir until mixture thickens. Make pudding as directed on box. Split cakes in half.
Melt caramels with cream in a double boiler or microwave. Mix dry ingredients in bowl. Pour caramel mixture over cereal mixture; mix together. Butter hands and roll into small balls. Let them set up on wax paper.
Mix first five ingredients well in mixing bowl. Beat on high speed for 12 to 15 minutes. Add vinegar and celery seed. Beat lightly and chill. Store in refrigerator. Keeps well for weeks, but won't last that long.
Cook tomatoes and garlic together and put through sieve, then chop and cook in vegetable oil, onions and peppers. Keep well stirred and add this to tomato juice. Then add remaining ingredients. Simmer all together until it comes to a boil, then fill jars and seal.
Beat eggs slightly. Add sugar, salt and vanilla. Slowly pour in hot milk. Put in unbaked pie crust. Cook 10 minutes at 450°, then 35 minutes at 325°. Sprinkle with cinnamon and nutmeg.
Line pie pan with your favorite pastry. Arrange pecans over pastry. Cream butter and sugar together. Add remaining ingredients, beating well. Pour into unbaked pie shell over the pecans and bake at 450° for 10 minutes; then reduce heat to 350° and bake 30 to 35 minutes or until a knife inserted in center comes out clean. Cool. Makes one 9-inch pie.
Place carrots	in 1 quart casserole dish. Add brown sugar and butter. Microwave on High for 5 minutes, covered. Stir and recover and cook additional 5 minutes on High. Mix water and cornstarch. Stir in cornstarch and nuts. Microwave on High until carrot mixture has thickened, 3 to 4 minutes. Serves 4.
Combine the ground beef, salt, pepper, water and bread crumbs; mix well. Shape into six patties. Brown in oil on one side, turn and top with onion and gravy. Cover and simmer 30 minutes.
In a large saucepan or Dutch oven combine chicken broth, water, rosemary and pepper. Bring to boiling. Stir in mixed vegetables and rice. Return to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey or chicken and undrained tomatoes. Heat through. Makes 6 servings.
Marinate chicken in sauce a few hours. (You may skip this, if necessary.) Bake until tender in sauce. Add some cornstarch to thicken before serving over cooked rice.
Pour into unbaked pie shell. Bake for 10 minutes at 400°, then for 35 minutes at 300°.
Add liquids first, then add dry ingredients. Do on a 1 1/2 pound loaf white bread cycle.
Mix all ingredients well. Pour into greased 9 x 13 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Beat the first 4 ingredients together in a mixer. Then add the next 8 ingredients. Mix well, then add the chips, pecans and M&M's. Mix all together in a large pan. Use ice cream scoop and place scoopfuls onto a greased cookie sheet. Cookies will be 3 to 4 inches. Bake at 350° until done (about 15 minutes).
Mix dry ingredients together. Work in shortening with fingertips. Push mixture to sides of bowl. Add milk in center; mix gently with fork. Toss lightly on floured board. Pat down to about 1-inch thickness. Cut with floured biscuit cutter. Place on ungreased sheet. Bake at 400° until lightly browned (12 to 15 minutes).
Mix together Bisquick, 1/4 cup sugar and 1 teaspoon cinnamon. Add applesauce, milk, eggs and oil. Stir well. Add to first mixture. Fill a baking pan (greased and floured or lined with muffin papers) 2/3 full. Bake at 400° for 12 minutes. Dip muffins into melted butter and then into 1/4 teaspoon cinnamon and 1/4 cup sugar mixture.
Beat together cream cheese and sugar. Blend in Cool Whip. Pour into graham cracker crust. Top with pie filling and chill at least 3 hours or overnight, before serving.
In a 2 quart pan, mix Karo and sugar. Bring to a bubbling boil. Remove from heat, add peanut butter and mix well. Add Rice Krispies; stir until well coated. Press mixture in a 9 x 13 x 2-inch pyrex pan which has been oiled or rubbed with butter. Melt both kinds of chips and spread over top of mixture.
Blend cake mix, oranges with juice, oil and eggs. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool.
Brown together ground beef and onion. Add all other ingredients except tortillas and cheese; mix well.
Mix all ingredients. Put in cupcake papers. Bake at 350° for 12 to 15 minutes. Makes 12 muffins; 6 muffins is equal to 1 serving.
Mix water and margarine in large bowl until margarine is melted. Stir in stuffing or cornbread just to moisten; set aside. Brown meat; stir in chili powder, beans, tomato sauce and tomatoes. Bring to a boil. Reduce heat to low; simmer 5 minutes. Spray dish with Pam. Pour into a 12 x 8-inch dish. Spoon stuffing evenly over top. Bake 25 minutes until heated through. Garnish as desired.
Combine sugar and water. Cook until sugar dissolves. Let cool. Add juices and bananas. Mix well. Pour into milk jugs (not too full because it will expand) and freeze.
Saute green pepper, onion and zucchini in margarine until tender about 3 to 5 minutes. Add bacon. Separate rolls into thin layers. Place 1 layer in the bottom of a Bundt or tube pan. Sprinkle with part of the Parmesan cheese and vegetable mixture. Continue layering rolls, Parmesan cheese and vegetable mixture. Bake in a preheated 350° oven for 30 minutes.
Mix all ingredients except salad oil, flour, spice and cheese. Shape into large meatballs with 1 cube of the cheese in the center of each, making sure cheese is completely covered with the meat. Coat each meatball with mixture of flour and spice. Brown over medium-high in skillet with salad oil. Place browned meatballs in large casserole and add pizza sauce. Bake at 350° for 30 minutes. Scatter shredded Mozzarella cheese over all of it just 5 minutes before removing from oven. May be served with rice or spaghetti noodles.
Mix ground beef, minced onions, barbecue chips, egg, milk and meat loaf mix together. Make into balls. Put on cookie sheet; bake at 450° until brown. Heat the chili sauce and grape juice. Cook in a slow cooker for 1 1/2 to 2 hours on low.
Dissolve yeast in water (add a little honey to water). Stir in 2 cups flour, salt, sugar and shortening. Add egg. Beat batter; add remaining flour and mix with a spoon. Knead until smooth. Let rise, loosely covered, 25 minutes or until doubled in size. Shape as desired. Bake at 425° for 12 to 20 minutes. Makes 1 1/2 to 2 dozen.
Combine in a saucepan, the vinegar, salt, dry mustard, celery seed, salad oil and sugar. Bring to a boil for 1 minute. Cool. Combine cole slaw and chopped onions. Pour cooled dressing over slaw and onion mixture. Refrigerate before serving. Serves 6 to 8.
Melt margarine in bottom of about a 7 x 11-inch pan. Mix sugar, flour and milk together; pour on top of margarine. Then pour blueberries on top of mixture. Do not stir. Bake at 350° for about 35 to 40 minutes.
Break noodles into pieces and cook in boiling water and drain. Put chicken, pimento, green pepper and chopped onion in a casserole dish. Mix water and soup; add to chicken mixture. Add 1 1/4 cups cheese and noodles. Season to taste. Toss lightly and sprinkle with remaining cheese. Cook at 350° for 40 to 45 minutes.
Preheat oven to 375°. Chop the 4 boneless steaks in some squares; brown them in oven on a cookie sheet. Put the stir-fried vegetables in a hot, large frying pan with the 2 tablespoons of oil. Stir occasionally. Add bell peppers and onion; cook vegetables until tender. Put the cooked rice in the pan; stir it all together. Take the brown meat out and add it in the pan; stir it. Let it cook for 3 minutes. Enjoy.
Drain pineapple. Spoon cottage cheese into oblong baking dish. Sprinkle dry Jell-O powder over cottage cheese. Let stand 5 minutes. Add pineapple. Stir well, Fold in Cool Whip; mix well. Refrigerate.
Fill jar with cucumbers. Mix all but sugar. Fill jar with cold water and seal tightly. After 2 months or more, pour off liquid and throw away. Slice pickles lengthwise. Add sugar and let stand 24 hours. Before using, liquid will form as sugar dissolves. They can then be resealed and will keep indefinitely.
Cook cranberries, strawberries with water until berries pop. Add unflavored gelatin and jello, stir till all dissolved. Add the crushed pineapple, stir to combine. Pour into 8 dishes or 1 serving bowl. Chill.
Mix all ingredients in a large bowl. Start out blending on low, then on medium speed, then on high speed until mixture is as creamy as possible. Pour into crust. Bake at 300° for 45 minutes. Refrigerate until pie is very firm.
Preheat oven to 325°. Mix margarine, cake mix and 1 egg. Mix well until texture is semi-stiff, like cookie dough. Press into well-greased baking pan (oblong 13 1/2 x 2-inch pan approximately). Mix cream cheese, 3 eggs and powdered sugar well. Pour on top of first mixture and bake for 1 hour. Let cool approximately 1 hour before serving. Cut in squares.
Cut the very tips of 1 bunch of broccoli. Cover with water and cook for 15 minutes. Add salt and pepper to taste. Add 1/2 stick margarine.
For each s'more, spread 1 graham cracker square with about 2 teaspoons peanut butter. Top with about 9 semi-sweet chocolate pieces and about 6 tiny or 1 large marshmallow. Cover with another graham cracker square; wrap loosely in paper toweling. Microcook until chocolate and marshmallows melt, about 1 minute for one s'more or 1 to 1 1/2 minutes for four s'mores.
Cut the citron, apricots and pineapple in large pieces, leaving the cherries whole. Seed the raisins, and wash and dry the currants. Cream the butter and sugar, add the yolks of eggs well beaten, then the fruit, also the flour, salt, baking powder and spices sifted together; put in the brandy and mix all thoroughly. Last of all, add the stiffly beaten whites of the eggs. Turn into greased cake pans and steam five hours; afterwards bake very slowly for one hour to slightly dry the cake.
Brown ground beef and drain well. Add all other ingredients and simmer, covered, over low heat for 1 1/2 to 2 hours.
Combine the first 3 ingredients; cook and stir until thick. Cool completely. Line a buttered pie pan with whole vanilla wafers, crumbling a few to fill bare spots for better fit. Add ice cream. Top with the chocolate sauce and freeze. Add crushed nuts to top. Easy, but very good! Serves 8.
Mix and put in roaster; cover and bake at 350° for 3 hours. Remove from oven. Add 1 cup sour cream and serve over noodles.
Cook sausage and take out on paper towel. Leave fat in skillet. Fry apples in fat for a few minutes until they are somewhat soft and colored. Beat eggs. Trim crust off bread and cut into cubes. Add milk, cheese and mustard to eggs and combine well. Stir in bread and apples. Put sausage in bottom of 9 x 13 pan. Pour egg mixture over sausage. Cover and refrigerate overnight. Bake at 350°. Cover for 30 minutes, then uncover and bake an additional 30 minutes.
Pit and mash avocados. Add lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. Spread bean dip in bottom of 9 x 13-inch shallow pan. Spread avocado mixture. Spread sour cream mixture. Spread green onion on top. Sprinkle with tomatoes and black olives. Top with Cheddar cheese. May be made the day before. If fresh avocados are not available, you may substitute an avocado dip.
Melt butter. Saute chopped vegetables until soft. Add potatoes and broth. Simmer until potatoes are tender. In a separate saucepan, melt 1 stick butter, stir in flour and stir over low heat for 2 minutes. Add cream slowly, stirring all the while. Cook and stir over low to medium heat until very thick (about 20 minutes). Add cream sauce to potatoes and stir to blend. Add salt, pepper and a little nutmeg to taste. Soup is best if cooled and reheated.
Preheat oven to 350°. In a medium saucepan, bring water to a boil. Mix in the instant rice. Cover and remove from heat. Let stand 5 minutes. In a large skillet, melt butter. Add onion and celery. Cook until onion is beginning to be transparent. Do not brown. Add frozen broccoli. Cook for a few minutes (until broccoli is not frozen). Stir in soup and milk. Heat until it begins to simmer. Add cheese to hot mixture. In a 9x13 inch baking dish, mix the prepared rice, cream of chicken soup, butter, milk, broccoli, onion and cheese. Bake for 30-35 minutes or until cheese is bubbly and top is lightly brown.
Combine cream cheese and deviled ham in bowl; mix well. Add relish, mustard, salt and pepper. Mix well. Chill until ready to serve.
Cream shortening and sugar together. Make paste with eggs and food coloring. Add salt, buttermilk and flour to mixture. Mix vanilla, vinegar and soda together; fold into cake batter. Bake at 350° for 30 to 35 minutes.
Marinate chicken in Italian dressing for 1 hour. Then wrap a slice of bacon around each chicken breast. Butter a 9 x 13-inch baking dish. Combine sour cream and soup and mix well. Lay a thin layer (about half) of the chipped beef in baking dish. Lay chicken on top of beef and place rest of beef around or on top of chicken. Pour sour cream mixture over chicken. Bake at 250° for 2 hours. A few minutes before serving, add cheese on top of chicken and return to oven for five minutes. Serves 8.
Saute onions in margarine until translucent. Layer onions and Ritz in casserole dish, beginning and ending with Ritz. Add milk to margarine. Pour over dish. Bake 10 to 15 minutes at 325. Add cheese and melt.
Brown hamburger, bacon and onion. Drain. Add beans and all other ingredients. Bake at 300° to 325° for 2 hours, or 350° for 1 hour.
Mix and sift flour, salt, baking soda and cinnamon. Add everything else except for the apples and pecans, then beat mixture until smooth (about 2 minutes). Press 1/2 of dough into bottom of a greased 9-inch square baking pan. Sprinkle pecans over dough. Arrange apple slices over pecans. Roll remaining dough between 2 sheets of waxed paper to form a 9-inch square. Remove top sheet; place over filling. Remove other sheet. Press lightly around edges. Bake at 350° for 25 to 30 minutes. When cool, sprinkle with confectioners sugar. Cut into bars.
Dissolve yeast in warm water and set aside. Scald milk. Add oleo, salt and honey. Cool to lukewarm. Add yeast mixture. Add whole wheat flour. Add white flour, a cup at a time.
Heat grill or oven to 375°. In bowl, combine vegetables. Add oil and lemon juice. Toss to coat evenly. Place vegetables on grill pan or roasting pan. Cook 20 minutes or until tender, turning occasionally. Season with sea salt and pepper, if desired.
Mix in casserole. Cover with crushed potato chips, chopped parsley and cheese. Bake for 20 minutes at 375°. Serves 6 to 8.
Mix all ingredients together.	Pour into unbaked pie shell and bake 30 to 45 minutes at 350° or until done.
Mix the pretzels, margarine and 3 tablespoons sugar. Pat in a 9 x 12-inch baking dish. Bake for 10 minutes at 350°.
Cream together first 8 ingredients and spread like pizza crust on large cake plate or regular plate. Spread cocktail sauce on this. Spread small or chopped boiled shrimp on cocktail sauce. Sprinkle parsley flakes and oregano on top. Serve with Ritz crackers, etc. Can use packaged frozen shrimp.
Fry bacon until crisp. Divide drippings in thirds. Cook eggs in first drippings; take out of pan. Add second drippings and cook vegetables. Remove; add third drippings and stir-fry rice. Add eggs and vegetables to rice. Add seasoning.
Bake potatoes at 350° for 1 hour. Slice off top of potatoes. Spoon out potato being careful to keep shells whole. Combine potato, butter, salt and garlic salt. Mash, adding enough milk to make fluffy. Fold in cream cheese, onion, parsley and spoon potato mixture back into potato shells. Place on baking sheet. Sprinkle with Cheddar cheese. Dust with paprika. Refrigerate overnight. Put into 450° oven for 25 minutes. Serve.
Combine first 3 ingredients in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat egg yolks. Gradually stir about 1/4 of the hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat. Stir in butter, vanilla and 1 cup flaked coconut. Pour into pastry shell. Cool completely. Cover and refrigerate for 1 to 2 hours. Beat whipping cream at high speed of an electric mixer until foamy. Gradually add powdered sugar, one tablespoon at a time, beating until soft peaks form. Pipe onto pie. Garnish, if desired. Yields one 9-inch pie.
Place water and salt in bowl. Mix yeast in dry cake mix. Add to water mixture. Add eggs and mix. Add flour. Mix and knead until smooth. May need more flour. Cover and let rise in warm place until double in size. Shape in rolls; let stand until double in size. Bake at 400° for 20 to 25 minutes. Can be used as sweet rolls.
Saute meat and onions about 10 minutes. Pour off liquids, if desired. Add tomato sauce, water and seasonings. Cover; simmer 10 minutes. Add cabbage and rice. Stir together, mixing well. Cover; continue to cook 18 to 20 minutes.
Mix dry ingredients. Bring milk to scalding point. Add gradually to dry ingredients. Cook over hot water, stirring, about 10 minutes. Take off heat. Add egg yolks slowly, beating all the time. Cook until thick. Cool. Add vanilla. Fold in coconut. Pour into pie crust. Cover with meringue. Bake until brown at 325°. (You can cook this mixture in microwave for 8 minutes, stirring every 2 minutes, using large dish.)
Mix first 6 ingredients. Press 3/4 of mixture in nongreased 9 x 13-inch pan. Bake for 10 minutes at 350°. Sprinkle nuts and chocolate chips. Melt caramels and cream in pan. Pour over chips and nuts. Sprinkle remaining crumbs and mixture on top. Bake 15 to 20 minutes at 350°.
Preheat oven to 425°. Mix dry ingredients in a large bowl. Mix the milk and remaining ingredients in a blender at low speed, then add to dry ingredients and stir until just mixed. Line muffin pan with paper baking cups and fill with batter. Bake 15 minutes or until toothpick comes out clean.
Heat oven to 350°. Mix all ingredients, spoon into a 1-quart casserole. Bake 20 to 25 minutes or until thoroughly heated. Stir before serving. Makes 4 cups.
Boil the first 3 ingredients until thick. Add the Jell-O. When the mixture begins to set up, pour over sliced strawberries that have been arranged in a pre-baked pie shell. Top with whipped cream. Makes 1 (9-inch) pie.
Mix all ingredients. Add eggs last. Shape into loaf and bake in 375 degree oven 45 minutes. Serves 6 to 8.
Combine all ingredients; mix well. Pour in large pan. Bake at 350° for 1 hour or until browned. If extra fat comes to the top while baking, pour off. Use less cayenne pepper if you don't want it so hot.
Pour pineapple and juice over apple to keep from turning. Add remaining ingredients; mix well.
Grease a 6-cup casserole dish. In a large bowl, combine the corn, eggs, milk, sugar, salt, pepper and nutmeg. Pour into the prepared dish. Combine the bread crumbs and melted butter, tossing well. Sprinkle over corn mixture. Bake in a 300° oven for 35 to 40 minutes or until firm.
Saute in oleo the celery, green pepper and onion. In saucepan, mix mushroom soup, water, Velveeta cheese and ham. In another pan cook egg noodles according to package directions. Drain the noodles and pour into a large baking pan. Blend soup mix and vegetables together and pour over egg noodles. Bake in 350° oven for 30 to 45 minutes.
Mix and roll into balls (walnut size) and press centers with your thumb, fill centers with jelly.
Slice cooked sausage into bite-sized pieces. Combine all remaining ingredients and place everything in casserole dish. Bake in 350° oven for 1/2 hour or until done (heated through with cheese melted).
Press 1/2 of crumbs in pie plate. Fill with canned peaches, drained. Spread rest of crumbs on top. Bake at 350 degrees for 30 minutes.
Beat together flour, milk, sugar, baking powder and salt. Melt butter in pan. Pour batter in pan, then add peaches. Bake at 350° for 30 to 35 minutes or until done.
Mix all ingredients together. Put into greased mold with tight fitting cover. Set into pot with water level below top of mold and cook for 1 1/2 hours.
Mix all ingredients. The mixture should be the consistency of dressing. Cover and bake 1 1/2 hours at 375°.
Cook sausage, pepper and onion slowly until sausage is done. Add the other ingredients. Stir and cook 10 minutes, covered. Uncover and cook 10 minutes more. Pour into dish and serve.
Simmer the milk, butter, cocoa and sugar in pan on low heat. When completely mixed, remove from heat; add peanut butter. Stir well. Pour onto a square baking pan (well buttered). Let cool completely before cutting.
Beat together cream cheese, pudding and lemon juice. Add pineapple and mix. Fold in Cool Whip. Pour into prepared pie crust of choice (great with graham cracker crust).