HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, cook stuffing according to package directions. Preheat oven to 375°. In large bowl, mix the hamburger, eggs and bread crumbs. Divide hamburger mix like you were making hamburger patties. Flatten each patty out. Put a scoop of stuffing in middle, then fold the hamburger up around it and make a little bundle. Place in 9 x 11 baking pan. Mix the soup and milk together in small bowl. Pour over the bundles of hamburger. Bake for 45 minutes.
Melt margarine and saute carrots, celery and onion. Add broth and simmer for 30 minutes. Add soup, cheese and seasonings. Simmer for 15 minutes. Add sour cream and sherry, if desired. Blend well. Serves 10 to 12.
Season hamburger with salt and pepper. Shape into 4 large patties and brown in large skillet. Mix brown gravy mix with water it calls for plus 1/2 cup extra and bring to boil according to directions. Drain off grease from hamburgers. Pour gravy over hamburgers. Slice onion. Place over burgers. Bring to boil. Cover pan and simmer for 15 minutes.
Toast coconut. Mix with melted butter and chocolate. Press into a pie shell as for a crust. Chill. Spread with softened ice cream. Chill and serve in slices.
Place in saucepan. Bring to boil; cook over low heat slowly. When thickened, add 1 teaspoon vanilla. Put in pie shell which has already been baked.
Dissolve jello in boiling water; stir in cold water. Chill until slightly thickened. Prepare pudding, using 2 cups cold milk. Fold mandarin oranges, thickened jello and 1 cup whipped topping into pudding. Pour into 6-cup ring mold. Chill 4 hours or until set.
Shape sausage into balls. In large skillet, brown meatballs in oil, carefully turning to brown evenly. Remove meatballs from skillet. Reserve 2 tablespoons meat drippings in skillet; stir in flour and pepper. Gradually add 1 cup water and chicken broth. Cook until mixture boils and thickens, stirring constantly. Add carrots, celery, onion and meatballs. Simmer uncovered 20 to 30 minutes. Add corn; heat thoroughly. In large saucepan, heat 2 cups water to boiling; add cabbage. Cover and cook 8 minutes or until crisp-tender; drain. Arrange cabbage on serving platter surrounding stew. Makes 6 servings.
Combine eggs, cream, sugar, salt and vanilla in a bowl and beat with mixer. Pour mixture into ice cream freezer and add condensed milk and stir well. Add whole milk to fill line on can and stir. Put can in ice cream freezer and alternate layers of ice and rock salt. Churn until firm. Store remaining ice cream in freezer.
Crumble bread in milk; add salt and pepper to meat. Form into medium balls; place them in a small casserole dish. Combine remaining ingredients and pour over the meat balls. Bake 45 minutes at 375°. Yield: 4 to 6 servings.
Brown the meat. Add water and soups. Heat to boiling. Reduce heat. Blend sour cream and flour and add to the meat. Cook and stir until thick. Heat through, but do not boil. Serve over rice or noodles.
Mix above ingredients and cook moderately high. Stir. Peanuts will begin to pop and turn light brown around the edges when done. Remove from heat and add 1/2 teaspoon soda. Pour immediately onto buttered cookie sheet. Take up as soon as brittle will break and loosen from sheet.
Trim bread; cut in half. Mix cream cheese and sausage. Spread on bread; roll up. Wrap with slice of bacon; secure with toothpick. Bake on rack at 350° until brown.
In a 12 x 8 x 2-inch dish, arrange chicken with thickest, meaty pieces to outside edges of dish. In small bowl, stir together mayonnaise, onion soup mix, dressing and preserves. Spread over chicken, coating each piece. Cover with wax paper. Microwave at High 18 to 22 minutes, rotating dish 1/2 turn after 10 minutes. Allow to stand 5 to 10 minutes before serving, so chicken absorbs flavor of sauce. Serve with rice, if desired. Makes about 4 servings.
Mix by hand. If they do not hold together, add 1 small jar of regular peanut butter. Roll into balls; refrigerate overnight.
Season to taste with 2 Chronicles 9:9 (spices). Mix like any fruit cake. Put in lined tube pan and bake at 350° for 1 hour.
Season chicken with salt and pepper. Brown quickly in a little oil and place in a baking dish. Combine maple syrup and ketchup. Pour this mixture over chicken. Bake at 350° for 45 minutes or until tender. Then just sit back and wait for the compliments.
Grease and flour 9 x 13-inch pan. Mix yellow cake mix to package directions. Pour cake mix into pan. Mix apples and sugar; pour over cake mix. Pour pint of cream over top. Bake at 350° for 50 to 60 minutes.
Heat oven to 425°. Brown beef in small amount of fat. Mix in rest of ingredients, except topping. Spread in pastry-lined pie pan. Spread Cheese Topping over filling. Bake about 30 minutes. Serve with sauce. (Sauce is remaining 4 ounces tomato sauce and 4 ounces chili sauce.)
Beat together until fluffy, juice, bananas, eggs and flavorings. Add flour, baking powder, baking soda and cinnamon. Mix all until just blended. Add optional nuts or raisins or fruit bits. Pour into greased and floured loaf pan. Bake at 350° for 45 minutes approximately.
Dissolve Jell-O in boiling water. Add marshmallows and let them melt and puff up. Add cottage cheese, mayonnaise, nuts and pineapple. Pour into dish approximately 9 x 9-inch and chill.
Beat eggs until light. Add sugar gradually, beating until mixture thickens. Add condensed milk, vanilla and salt. Mix and chill 2 hours before freezing.
Mix soup, milk, veggies, salt and pepper to taste. Layer chicken in pie crust, then pour soup and veggies over top of chicken. Mix a little bit, then cover with pie crust. Bake at 350° for 45 minutes to 1 hour or until crust is golden brown.
Combine ingredients and bake in buttered casserole dish at 250° for 2 hours until knife in center comes out fairly clean.
Peel and quarter sweet potatoes. Add water and cook until tender in saucepan. Place in baking dish with brown sugar, white syrup and butter. Put into oven and let cook 20 minutes at 350°. Then put marshmallows on top and let brown slightly.
Mix all ingredients, reserve 1/2 cup cheese. Put in 11 x 13-inch pan. Top with reserved grated cheese. Cover and let stand in refrigerator overnight. Bake approximately 30 minutes in 350° oven.
Brown ground beef in skillet; drain. Put in crock-pot. Brown bacon and onions and remaining ingredients to crock-pot. Stir well. Cover and cook on low heat four to nine hours. This can also be made in oven in a covered casserole. Bake at 300° for 3 to 4 hours.
In a large bowl, place pear halves. Reserve the juice; add creme de menthe to individual taste. Blend carefully; pour over pears. Refrigerate until very cold. Just before serving, add nuts and/or cherries. Use red or green to suit the occasion!
Combine ice cream, peaches and orange juice in blender. Blend only until mixed and don't worry about lumps of unblended peaches. Pour into tall glasses and garnish with strawberries. Makes 2 tall drinks.
Combine ingredients thoroughly. Bake at 350° until toothpick comes out clean when inserted.
Mix cream cheese, sugar, eggs and vanilla well. Put cookie in foil baking cup. Fill 3/4 full with cream cheese mixture. Bake 10 to 12 minutes at 375°. Cool and put pie filling on top.
Melt butter; add garlic, cream and cheese. Heat until thickened while stirring constantly. Add broccoli, mushrooms and noodles. Will thicken upon standing.
Combine sugar, vinegar and spices; boil 10 minutes. Cook peaches until tender in boiling syrup, a few at a time. Pack in jars and fill with boiling syrup and seal.
Prepare cake mix according to package directions. Prepare pudding, using entire quart of milk. Cover bottom of a large glass trifle bowl with syrup. Break 1 cake layer into pieces and place on top of syrup. Spread 1/2 pudding mixture over cake pieces. Spread 1/2 Cool Whip over pudding. Sprinkle candy pieces over Cool Whip. Repeat layers, ending with Cool Whip. Refrigerate.
Bake cake according to package. Place in 9 x 13-inch pan. When cool, poke holes in top of cake with fork. Pour 7-Up evenly over top.
Saute onion in butter in large skillet. Blend in flour and salt. Add sour cream gradually, stirring until smooth. Bring to a boil; add corn. Cook until heated through. Fold in half the bacon. Pour into greased baking dish. Top with parsley and remaining bacon. Bake at 350° for 30 minutes.
In mixing bowl, combine sugars; mix well. Work in almond paste until mixture resembles fine bread crumbs. Stir in salt, vanilla, cocoa and coconut; mix well. Add egg whites, one at a time, beating well after each addition. Line cookie sheet with brown paper. Drop or put through super shooter; make small mounds, 1 1/2 inches in size. Bake 18 to 20 minutes at 325° or until lightly colored. Cool by placing brown paper on damp towel; cookies will peel off easily. Place in airtight container so cookies remain chewy. Makes 3 dozen cookies.
Combine salad dressing, juice and seasonings; mix well. Pour over chicken. Chill several hours or overnight. Reserve salad dressing mixture; place chicken, skin side up, on rack in baking pan. Bake at 425° for 40 minutes, brushing occasionally with salad dressing mixture. Makes 3 to 4 servings.
Melt caramels in double boiler. Add the chopped pecans. Drop by teaspoons onto cookie sheet and chill. Melt chocolate and paraffin in double boiler. Dip caramels in chocolate and place on waxed paper.
Place candies and water in saucepan and cook over medium heat until candies are melted. Dissolve gelatin and salt in hot liquid. Let cool slightly and then add applesauce, mixing well. Pour into mold and refrigerate until firm.
Mix ground beef, 1/2 of oregano, 1/2 of onions and peppers, pinch of garlic and dash of black pepper. Make into meatballs. Mix remainder of ingredients into a large saucepan. Put in meatballs and simmer for approximately 1 hour. Let cool and skim off fat that rises to the top. Can be refrigerated and frozen for future use several days later.
Cook oleomargarine, sugar and dates in top of double boiler for 8 minutes; stir often. Add nuts and Rice Krispies; mix well. Cool mixture for about 45 minutes and then roll into balls (about the size of a large marble). Roll date balls lightly in confectioners sugar.
Boil sugar, water, corn syrup and cornstarch until thickened, stirring constantly. Add strawberry jello powder. Remove from heat and cool. Place 1 quart fresh strawberries in baked 9-inch pastry shell. Pour cooled sauce over berries. Refrigerate for 1 hour. Top with whipped cream and serve.
Line pie pan with crust and fill with pears. Mix 1/4 c. sugar, salt, cornstarch, lemon rind and juice together. Spread over pears. Mix remaining ingredients together with a fork until crumbly. Sprinkle over pears. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes more.
Mix all of this together and pour in churn. Makes 4 quarts of homemade ice cream. Tastes like a Wendy's frosty!
Grease twelve 3 1/2 to 4 oz. muffin cups. Preheat oven to 375°. In a large bowl, beat oil and sugar with an electric beater for 2 minutes. Add eggs and vanilla, beat 1 minute. In another bowl, stir in flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture. Stir just to combine. Stir in apples, raisins and walnuts. Spoon batter into prepared muffin cups, bake for 20 to 25 minutes or until a cake tester comes out clean. Remove from oven and cool 5 minutes before removing muffins from cups. Finish cooling on rack. Muffins freeze well.
Melt margarine and crumble cornbread. Mix all except chicken. Add chicken last. Cook dressing and chicken in crock pot on HIGH for 45 minutes. Stir and continue to cook on LOW for 4 hours.
Saute onion, green pepper and celery. Add ground beef and saute until meat is browned and vegetables are tender. Drain and add kidney beans. Add tomatoes and paste. Add garlic, salt and chili powder. Cover and simmer 1 to 1 1/2 hours. Stir in some of the reserved liquid if you like and make to desired consistency.
Mix well. Shape into 4 rolls. Wrap in Saran Wrap; place in refrigerator for 24 hours. Bake at 300° for 1 1/2 hours.
Bake kolbasi in 325° oven for 1 hour in pan with water to cover. Thoroughly rinse and drain sauerkraut. Place in part with 2 whole onions and salt pork; add salt and pepper to taste. Add water to cover; simmer 45 minutes. When kolbasi is cooked, drain and cut into 4-inch pieces. Add to sauerkraut and continue cooking for 30 minutes. Brown flour in bacon fat. When golden brown, add to kolbasi and sauerkraut and mix thoroughly.
Ingredients must be very finely chopped. Mix all together. Serve as a vegetable or cracker dip or wonderful as a small sandwich filling.
Prepare cake mix according to instructions. Bake two 9-inch layers. Let cool overnight. Then, separate two layers into four layers.
Bring to a boil the sugar, water, Karo syrup and butter, then add salt, peanuts and continue to boil to 290°. Remove from heat, sift in soda and vanilla and stir well. Pour thin onto buttered cookie sheet. When cold, break into pieces. Put into tight container for keeping.
Saute onions and parsley in oil from 2 jars of artichokes. Mix eggs, cheese, crackers, salt, pepper and Tabasco sauce until blended smooth. Mix with onions and parsley. Cut up artichokes and add to mixture. Grease an oblong baking dish and fill with mixture. Bake at 325° for 40 minutes or until toothpick comes out clean. Serve hot or cold as an appetizer or vegetable.
Place each chicken breast half on a sheet of waxed paper; flatten to 1/2-inch thickness using a meat mallet. Chop ham and Swiss cheese; add minced parsley and pepper to ham and cheese. Mix well.
In a large bowl combine oil, garlic, parsley, bread crumbs, salt and pepper. Add shrimp and scallops to mixture; mix well until coated. Let stand 1 hour.
Brown meat in a 3-quart saucepot until it loses its red color; drain off fat. Add vegetables except green beans and corn, hot chili beans, tomatoes, consomme, water, Worcestershire, chili powder and spices. Cover and bring to boil; simmer 40 minutes so vegetables are tender and flavors mingle. Add thawed green beans and corn; simmer another 10 minutes.
Cook squash and mash. Mix squash and melted margarine. Mix dry ingredients with squash and margarine. Beat eggs and Coffee Rich and pour into 1 1/2-quart greased casserole. Bake at 350° for 1 1/4 hours.
Mix sugar, peanut butter, vanilla and butter together and roll into small balls. Double boil chocolate chips and paraffin wax until both are melted. Put toothpicks in balls and dip in chocolate. Place on wax paper and dry. Chill, then serve. Makes 60 Buckeyes approximately.
Brown sausage and cut each link in half. Drain well. Butter a 1 1/2-quart casserole. Combine meat and apples and put into casserole. Sprinkle with salt, pepper, lemon juice and sugar. Cover and bake at 350° for 45 minutes.
Combine all ingredients, then fold in whipped cream. Sprinkle each cup with nutmeg.
Put sugar in saucepan and melt at medium heat. Then pour it into an aluminum mold, trying to cover all the sides of mold while sugar is hot. Let it cool. Mix rest of ingredients and pour into mold.
Preheat oven to 325°. In small heavy saucepan, over low heat, melt caramels with 1/3 cup sweetened condensed milk. Spread evenly on bottom of prepared pastry shell. In medium saucepan, over low heat, melt chocolate with margarine. In large mixer bowl, beat eggs with remaining sweetened condensed milk, water, vanilla and salt. Add chocolate mixture; mix well. Pour into prepared pastry shell. Top with pecans. Bake 35 minutes or until center is set. Cool; chill and refrigerate leftovers.
Melt butter in deep baking dish. Make batter of sugar, flour, salt, baking powder and milk. Pour over melted butter. Do not stir. Pour fruit over top of batter. Do not stir. Bake 1 hour in 350° oven.
Stew chicken for about 1 hour; cool and separate into small pieces. (This can be done ahead of time and placed in the refrigerator.) Cut flour tortillas into strips and strips into small dumplings. Place tortillas into chicken broth and add chicken; simmer until liquid is absorbed. Salt and pepper to taste. Serve immediately. Makes 2 to 4 servings.
Day 1: Peel 15 large cucumbers. Cut into 1/2-inch thick slices. Remove center for ring. Put in lime water (8 1/2 quarts water, 2 cups lime). Let stand 24 hours. Stir occasionally as lime settles.
Mix sugar, cornstarch and water. Cook until thick. Stir in jello; cool completely. Pour over berries. Put in pie shell and top with whipped cream or Dream Whip.
Mix all ingredients together, shape into loaf and bake for 1 hour at 350°. Makes 4 to 6 servings.
Mix water and 1/4 cup sugar, then shake yeast on top and let stand while mixing other ingredients (don't stir yeast). Cream Crisco and 1/4 cup sugar. Then add well beaten egg whites to Crisco and sugar. Mix well yeast mixture with Crisco mixture, then add enough of the flour for a thin batter. Mix with electric mixer. Work in the extra flour gradually (by hand). The dough should be stiff enough until it doesn't stick to floured board or hands.
In a medium bowl, combine all ingredients and mix well. Cover and refrigerate for 1 hour. Serve on whole grain bread. Makes 3 servings.
Preheat oven to 450°. Place peppers on baking sheet and roast until skins are black and peppers are soft, about 30 minutes. Let cool slightly. Peel off skin. Cut peppers in half and discard stem and seeds; slice peppers thinly. Transfer to large serving bowl (preferably glass).
Brown butter and flour. Add onion, celery and pepper. Saute until light brown. Add okra and cook until okra is not ropey. Stir often. Add tomatoes, hot water, bay leaves, garlic and crab meat, in that order. Simmer for 30 minutes. Add shrimp, oysters, green onions and parsley. Season to taste. Simmer 1 hour and serve over rice.
Place cut up chicken in a 9 x 13-inch baking dish. Mix broth and soup. Pour over chicken. Melt margarine. Add to flour and buttermilk. Mix well and pour over chicken. Salt and pepper to taste. Bake at 350° for 30 minutes or until brown.
Combine Bisquick and eggs, adding milk until smooth. Line casserole dish with meat. Pour Bisquick mixture over meat and sprinkle with cheese.
Mix sugar and melted oleo well. Add flour and eggs; mix well. Add vanilla and pecans and mix well. Pour in greased and floured pan. Bake for 45 minutes at 325°. Remove from oven and cool completely before cutting into squares. Makes 24 cookies.
Marinate cut up chicken for 1 to 2 hours in sauce made from the sugar, ginger powder, garlic salt, soy sauce, funju and egg. Drain chicken; dip in flour and fry in deep fat.
Dissolve yeast in warm water. Combine dry ingredients in a bowl. Stir in yeast mixture, oil and buttermilk. (If using shortening, cut into dry ingredients to resemble coarse cornmeal before adding yeast mixture and buttermilk.) Keep dough in refrigerator up to two weeks.
Chop first 4 ingredients fine; measure after chopping. Mix salt, sugar and vinegar. Pour over chopped vegetables. Let stand 6 hours. Pour into small jars. Do not deep seal.
Cook bacon until done, but not crisp. Generously grease 12 muffin or popover cups. Line sides with bacon. Combine crumbs with margarine. Place 1 tablespoon of crumbs in bottom of each cup. Carefully place 1 raw egg in each cup. Season with salt and pepper. Sprinkle remaining crumb mixture over eggs. Bake at 350° for 15 minutes or until eggs reach stage you prefer.
Stir oil, sugar, pepper and vinegar together; let set 1/2 hour in refrigerator. Mix rest of ingredients and serve on a lettuce leaf. Put dressing on just before serving.
Preheat oven to 400°. Brown hamburger meat; drain. Mix in barbecue sauce; heat. Roll out crescent rolls, using 4 to make square on baking sheet. Sprinkle 1/2 cup cheese on rolled rolls and spoon meat to within 1 inch of edge. Sprinkle remaining cheese and cover with other 4 rolls. (Rolled and squared.) Seal edges and brown. Serve with favorite vegetable and garnish with fruit.
About 1 1/4 hours before serving, grease 1-quart casserole; set aside. In medium bowl with wire whisk or fork, beat milk, sugar, vanilla, salt and eggs until well mixed; add bread, raisins and butter. Toss until bread is well coated. Sprinkle mixture lightly with cinnamon. Bake in preheated 300° oven for 55 to 60 minutes, until knife inserted in center of pudding comes out clean. If you like, serve with half and half. Makes 4 servings.
Using solid shortening or margarine, grease a 12-cup fluted tube pan. Sprinkle with 1/2 teaspoon dill. Lightly spoon flour into a measuring cup and level off. In a large bowl, blend 1 1/2 cups flour and the next 6 ingredients. Beat 3 minutes at medium speed. By hand, stir in the remaining 1 1/2 to 2 cups flour. On a floured surface, knead dough until smooth, about 1 minute. Press or roll to a 15 x 12-inch rectangle. Using a pastry wheel or sharp knife, cut dough into diamond shape pieces by cutting 1 1/2 to 2-inch strips. Dip each piece in melted butter and layer in prepared pan. Sprinkle each layer with 1/2 teaspoon dill weed. Cover and let rise in a warm place until light and doubled in size (45 to 60 minutes). Bake at 350° for 20 to 25 minutes until deep golden brown. Cool 2 minutes before turning out.
Fry turkey in pan with butter until lightly browned. Toast bread in toaster. Fry fries until golden brown. Heat cheese sauce on top of stove. Combine ingredients in this order on each plate: bread, turkey, cheese sauce, fries, paprika. Enjoy!
In crock-pot, empty corn, milk and slightly beaten eggs. Roll crackers into fine crumbs. Add to other ingredients and stir well. Cook on high heat one hour, stirring every 15 minutes or until thick.
Put all cheeses together; let stand until room temperature. Beat until real creamy. Add Worcestershire sauce and onion; beat until well blended. Put in refrigerator until set and able to handle. Shape into ball. Roll it in crushed pecans or walnuts. Refrigerate. Serve with crackers.
Mix drained tuna, cream cheese and mayonnaise to a creamy but fairly thick consistency. Add onion and 3 tablespoons horseradish sauce. Mix and add salt and pepper to taste; chill. Serve with crackers or fresh vegetables.
Mix meat, crumbs, onion, egg, garlic salt and parsley. Shape into small balls and brown in skillet with shortening. Pour off fat. Mix remaining ingredients together and pour over meatballs. Cover and let simmer over low heat, stirring occasionally for 15 to 20 minutes.
Mix all together. Add salt and pepper (a little of both). Pour in casserole dish. Slice 1/2 stick margarine over top. Just before baking, cover with crushed Ritz crackers. Bake at 350° for 45 minutes.
Bake in 8 x 13-inch pan at 350° for 1 hour and 15 minutes until not runny and light brown on top.
Cream butter, sugar, vanilla and flour. Beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° until firm, about 40 minutes. Chill.
In a large bowl, mix all ingredients together. Pour into containers or casserole dish and keep in freezer.
Heat the first 4 ingredients until shortening melts. Mix lukewarm water, yeast and teaspoon of sugar; set aside until first mixture cools. In large mixer bowl, beat eggs. Add both mixtures and 8 cups flour; mix well. Pour melted butter over top and refrigerate. This will keep several days.
Peel and cut yams in quarters. Place in medium sauce pan. sprinkle with sugar and nutmeg. Add water, butter, salt and vanilla. Cook and simmer over medium heat until liquid forms a syrup.
In large kettle or Dutch oven, cook celery and onion in butter until tender. Stir in flour until smooth. Gradually add water, then bouillon cubes, pepper, vegetables and hash browns. Bring to a boil. Reduce heat and cover for 15 minutes. Add milk and cheese. Cook and stir until cheese melts and the soup is hot.
Preheat oven to 375 degrees. In a large bowl; mix oil, cake mix and eggs. Stir by hand until thoroughly moistened. Stir in candy bits from cake mix. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. With bottom of glass dipped in flour, flatten to 1/4 inch thickness. Bake at 375 degrees for 6-8 minutes or until edges are light golden brown. Cool for 1 minute. Remove from cookie sheet. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting.