HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. (Best not to use fat-free or low-fat pork. May make Sausage Balls too dry.) Knead to form soft dough. Shape into 1-inch balls. Place on ungreased baking sheets. Bake 20 minutes at 350°. These may be fast-frozen, then stored in plastic container until ready to use. Bake frozen at 350° for 10 to 15 minutes.
In a greased baking dish, place a layer of peaches and fruit cocktail. Cover with brown sugar, then a layer of crumbled crackers and dot with butter. Repeat this to the top of the dish and bake slowly at 300° approximately 1 hour. Makes 10 to 12 servings.
Beat the sweet potatoes, salt, butter and brown sugar until light and fluffy. Place pineapple slices on a baking sheet. Pile sweet potato mixture on pineapple slices. Top each serving with a marshmallow. Bake in a 400° oven about 10 minutes or until heated through.
Mix sugar, flour and cocoa well. Add egg yolks and mix well. Add milk and flavoring. Mix well and pour into pie shell. Dot surface with butter. Bake at 350° for 30 minutes.
Brown beef, bacon, and onion. Drain well. All all ingredients except beans. Stir well. Add beans. Bake 1 hour at 350°. This is a main dish. As a side dish reduce beef to 1/2 pound.
Combine roast, potatoes and carrots in crock-pot. Pour in cream of mushroom and French onion soups. Cook on high for 2 to 3 hours, then turn to low and cook for 10 to 11 hours.
Cream cheese and sugar together thoroughly. Add peanut butter and milk. Whip with mixer until light and fluffy. Fold in Cool Whip (use mixer). Pour hot fudge into bottom of baked pie shell. Layer peanut mixture on top of hot fudge. Cool 5 to 6 hours in refrigerator.
Mix all ingredients together. Place in a Dutch oven or other large pot. Cook 1 hour on top of stove. Don't boil, just allow to simmer. This serves many and is a man sized meal. Delicious served with cole slaw and corn bread.
Cook and rinse pasta. In large bowl, combine remaining ingredients. Add pasta and toss well. Refrigerate. If salad seems dry, add more dressing. Makes a lot.
Combine sugar, oil and eggs; beat well by hand for 1 minute. Sift flour, salt and spices together; fold into egg mixture. Add vanilla. Fold in pears, pecans and coconut.
Mix cake mix, eggs, oil and milk together. Place into 2 greased and floured round cake pans and bake at 350° for 25 to 30 minutes.
Cut warabi into 1-inch lengths. I pile the stem ends, middle part and	tips separately. Bring water to boil; add salt. Add warabi, stem end first, then middle part. Bring to boil; cook for about 1 minute, then add the tips. As soon as tips turn color, drain in sieve and dunk in a large bowl of water. Drain and dunk in water several times until the warabi is cooled. (The trick here is to cool it immediately, or else the warabi will turn brown or black, although it is still edible.) Drain well. Toss together warabi and remaining ingredients. Can be eaten right away. Refrigerate leftovers.
Slice raw peeled sweet potatoes 1/2-inch thick. Place in heavy skillet that has margarine, melted. Sprinkle sugar on potatoes. Cook on low heat, turning often. When tender, remove to serving dish.
Combine first 5 ingredients in saucepan. Cover and cook over medium heat, 15 minutes or until carrots are tender. Add butter. Stir until melted. Serve immediately.
Beat cheeses on high speed with mixer until blended. Fold in dip. On waxed paper, place almonds. Place mixture on almonds. Mold into round ball. Place in bowl. Chill.
Mix shortening, egg, flour, baking powder, salt, nutmeg and milk together. Fill muffin pans 2/3 full. Bake in 350° oven for 20 to 25 minutes. Then roll in melted butter. Mix sugar and cinnamon together and roll puffs in them.
Grease and flour and 8 x 8 x 2-inch pan. Sift first 3 ingredients together. With back of spoon, work shortening against sides of mixing bowl until smooth and creamy. Add sugar slowly, continuing to work until light. Add egg; beat with a spoon. Add flour mixture alternately with combined milk and vanilla in thirds, beating with a spoon. Fold in blueberries. Pour into pan. Bake at 350° for 50 minutes.
Melt chocolate chips in a frypan. Stir in peanut butter. Cool 5 minutes. Add 3/4 cup small marshmallows. Pour mixture in greased pan and refrigerate. Cut in bite-sized pieces when hard.
Combine all ingredinets in a large bowl. Add enough mayonnaise so that macaroni is covered, then add 2 tablespoons more. Refrigerate. Best after 12 hours.
Keep heat gentle and stir occasionally for 30 to 45 minutes. Serve on buns (rye is especially good). Makes 10 servings.
Beat together cream cheese and milk until smooth. Add onion, Worcestershire sauce, lemon juice and Tabasco sauce. Smash the shrimp with a fork; stir into cheese mixture. Chill.
Heat oven to 350°. Cook broccoli and drain. Spread in ungreased baking dish (13 x 9 x 2-inch). Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth. Slowly pour over ham and cheese. Bake, uncovered, for 1 hour.
Combine first 3 ingredients. Beat well with mixer. Gradually add sugar; beat about 5 minutes until light and fluffy. Add eggs, one at a time; beat well after each. Add flour to creamed mixture; beat well. Stir in vanilla. Bake at 325° for 1 hour and 30 minutes in greased 10-inch tube pan. Cool in pan 10 minutes.
Using a large bowl, take a large spoon and mash anchovies and garlic into a paste. Add Dijon mustard; mix good. Add egg yolk and Worcestershire sauce. Stir the olive oil in slowly until it thickens. Toss enough romaine lettuce to serve 4 people. Add fresh cracked pepper, then top with Parmesan cheese.
Wash chicken under cold water; remove skin if desired. Dry well on paper towels. On sheet of waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces in flour mixture, coating evenly. In 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter. Saute all chicken pieces on both sides in hot fat until browned. Remove and set aside. Add the garlic, thyme, basil and parsley to Dutch oven. Saute over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch oven. (If using canned tomatoes, add with liquid.) Add tomato paste, sugar, Tabasco and 3/4 cup of the wine. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat and simmer, covered, 40 minutes.
Cream shortening and sugar. Add eggs and vanilla. Mix together flour, baking soda and salt; add to creamed mixture. Add Rice Krispies and chocolate chips; mix. Place on greased cookie sheet, using 2 teaspoons. Bake at 350° for 10 minutes, or until golden brown.
Cream the margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake tests done. Cool. Frost with Cream Cheese Frosting.
Melt butter and cheese slowly after chopping up. At low speed, mix in powdered sugar (after sifting) and cocoa in large bowl. Add vanilla to liquid. Mix all together. Use 2 (9 x 13-inch) pans or Pyrex dishes. Let harden in refrigerator. Cut in pieces.
Melt 1/4 stick butter. Mix vegetables, soups, mayonnaise, cheese, broccoli florets and onion. Mix thoroughly, then add bread crumbs rolled in melted butter to top. Sprinkle with paprika. Bake at 325° until bubbly and creamy.
Put in roaster. Bake 1 hour at 350°. Stir several times. Take out of oven and add 1/2 cup sugar and 1 tablespoon salt. Stir and cool. Put in boilable bags and freeze.
Mix the first 4 ingredients and boil together to a soft ball stage. Add the dates and boil 2 or 3 minutes longer. Remove from heat. Add the coconut, nuts and vanilla. Beat until it starts to get hard, then mold in wet cloth.
Preheat oven to 350°. Place butter in a 13 x 9-inch pan. Melt in oven. Spread over bottom of pan. Layer crumbs, coconut, chocolate chips and peanut butter chips. Pour milk over chips. Sprinkle with peanuts. Bake for 25 to 30 minutes, or until edges are lightly browned. Cool in pan to room temperature. Chill until set. Cut into bars. Store in airtight container in a cool, dry place.
Cream butter and sugar. Blend in chocolate and vanilla. Add eggs, 1 at a time, beating 5 minutes after each egg at medium speed. Pour into graham cracker crust or baked pie shell. Serve with whipped cream.
Boil water with cloves and cinnamon for 4 to 5 minutes. Put tea bags into water for 4 minutes. Pour in sugar. Add the remaining ingredients and enough water to make one gallon.
Mix ground beef, egg, chili powder, salt and pepper. Shape into balls. Cook and drain. Stir in remaining ingredients. Cover. Cook until mixture is bubbling and onions are tender. Stir after half of the cooking time. Let stand until rice is tender, 2 to 3 minutes, and serve.
Bring the first 3 ingredients to a boil. Pour over the flour and sugar. Mix together, then add the soda to the buttermilk, eggs and vanilla. Bake at 350° for 30 minutes. Bake in a 12 x 9-inch oblong pan.
In large salad bowl, combine broccoli, cauliflower, bacon, onion, eggs and tomatoes. In another bowl, combine mayonnaise, sugar and vinegar. Mix until smooth. Just before serving, pour dressing over salad and toss.
Mix meal and buttermilk together. Add water until you get mixture just a little soupy. Pour into a small greased iron skillet. Bake in a 450° oven until brown.
In a large pot, cover sweet potatoes with water. Bring to a boil and boil 20 to 25 minutes, or until tender. Drain. Let cool enough to touch. Peel and cut into 1/2-inch slices. Arrange slices in a buttered 12 x 8 x 2-inch Pyrex; set aside.
Mix sugar and cracker crumbs together, add peanut butter and melted oleo and mix well. Pat into a 9 x 13-inch pan. Melt chocolate morsels and pour over peanut butter mixture. Refrigerate about 2 hours and cut into squares. Easy to make and is delicious.
Cream all ingredients together in a bowl. Spoon into casserole dish. Bake at 375° for 15 minutes. Serve hot with assorted raw vegetables or crackers.
Combine ground meat, salt and pepper. Shape into 4 patties. Brown in margarine. Cook onion along with burgers. After they are browned, top with soup, water, basil and mushrooms. Cover and cook over low heat 15 minutes or until heated through. Serve with mashed potatoes or noodles and a vegetable.
Make a dark brown roux of flour and bacon grease in a large, heavy pot. Add onions, green onions, celery, bell pepper and garlic and saute until soft. Add tomato paste and mix this well with vegetables. Add all other ingredients except last 3. Simmer slowly for 1 hour, covered, stirring occasionally. Add shrimp and cook until done, 5 to 15 minutes. This should set awhile and is much better made the day before and reheated, but not boiled. Freezes well. Add parsley just before serving. Serve over rice. Serves 10.
Cream together the butter and sugar, then add the flour and beat in the eggs, one at a time. Stir in the remaining ingredients. Pour in unbaked pie crust and bake at 325° for 45 minutes to 1 hour. Makes a large 9-inch pie.
Combine orange juice concentrate and apricot nectar in punch bowl. Mix well. Add 7-Up gently. Spoon in sherbet.
Soak dates in hot water while preparing other ingredients. Combine next four ingredients and process in a blender until smooth. Place remaining ingredients in a large bowl and add blended ingredients. Mix well. Spread on cookie sheets and bake at 200°F for 2-4 hours, stirring occasionally until crisp and dry. This recipe yields no cholesterol.
Combine all ingredients. Chill 1 hour. Serve with shrimp or fresh vegetables.
Simmer last 3 ingredients until transparent. Mix other ingredients and let stand 5 minutes. Add vegetables. Shape into patties and fry. Serve with gravy or alone.
Cook noodles according to directions on package. Drain. Slice sausage and brown. Mix with rest of ingredients and bake 1 hour at 350°.
Pound steak well on both sides with flour, salt and pepper. Cut into 4-inch squares. Place about 1 tablespoon filling on each square. Roll and bind with clean, boiled string or fasten with toothpicks. Brown in butter in electric skillet. Add 1/2 cup water and simmer on 280° to 300° for 1 1/2 hours. Or, after browned, place in buttered baking utensil with water; cover with foil and bake in a 275° to 300° oven for 1 1/2 hours. Makes 6 to 8 rolls.
Preheat oven to 350°. Place pecans in bottom of 10-inch greased baking pan. Sift flour, baking soda and salt; set aside. In a bowl, stir milk, lemon juice, lemon zest, vanilla and food coloring; set aside. In a large mixing bowl, cream butter for about 45 seconds. Gradually add sugar and gelatin; beat until mixture is very light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating about 1 minute after each addition. Scrape bowl frequently while adding eggs.
Cook spaghetti. Brown bacon that is cut into small pieces with diced onion. Put tomatoes in pan. Add bacon and onions. Cook 15 minutes. Add to spaghetti and mix. Pour 1/2 mixture into large baking dish, then 1/3 of cheese that has been grated. Add remaining spaghetti; top with cheese. Bake at 350° for 30 minutes.
Drain pineapple, saving the juice. Mix the pineapple and marshmallows and put in covered container. Refrigerate overnight. In a small saucepan, mix pineapple juice, sugar, flour, vinegar and the egg. Heat over medium heat until mixture becomes thick. Put this in another container, cover and refrigerate overnight.
Melt margarine in large baking dish. Add half the stuffing mix; mix well. Layer chicken over stuffing. Combine soups, milk and mixed vegetables in bowl; mix well. Spread over chicken. Top with remaining stuffing mix. Pour broth over all. Bake at 350° to 375° for 30 minutes or until bubbly. Yield: 6 servings.
Mix all ingredients together. Put in casserole dish. Cook at 350° for 35 to 40 minutes.
Cook rice and set aside. Cook celery and onions in oil until tender. Add eggs and scramble. Add Spam, rice and cabbage; toss. Sprinkle with soy sauce and toss. Cover and let stand for 5 minutes. Serves 4 to 6 adults.
Mix Kool-Aid as directed, then add pineapple juice and Hawaiian Punch. Serve cold.
Combine all ingredients in bowl and mix well. Drop by teaspoon 1-inch apart on well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from sheet at once.
Mix Jell-O and let set until lightly jelled (take out one cup). Mix Jell-O, oranges and pineapple together. Mix cream cheese, Cool Whip and 1 cup Jell-O together. Spread on top of Jell-O mixture. Let stand until firm in 7 x 11-inch glass pan.
Cook potatoes until fork-tender; let cool! Cut cucumbers lengthwise in half; remove seeds, then cut crosswise into 1-inch chunks. Mix mayonnaise, vinegar, salt, sugar and 1/2 cup water. Add potatoes and cucumbers! Cover and chill in refrigerator 1 hour.
Dissolve yeast in warm water. Add cake mix; blend. Work in the flour until soft dough. Let rise until double. Roll out into a circle with rolling pin dusted with flour on a surface dusted with flour. Sprinkle with cinnamon, melted oleo, sugar or chopped nuts, as desired. Roll up the circle of dough, pinching together at ends. Cut into 1-inch pieces with knife and place in greased pan. Brush with melted oleo. Let rise until double. Bake at 400° for 8 to 10 minutes. Ice with powdered sugar icing made with powdered sugar thinned with milk and vanilla.
Make and let stand for an hour. Temper frypan. Put 1/2 cup of batter in well-greased pan. Sprinkle on currants. Brown on both sides; spread with butter and sugar. Makes a large amount. Cut recipe in half for small family.
Preheat oven to 400°. Grease 16 to 18 muffin tins. Combine dry ingredients. Add egg, oil, milk and sweet potato, mixing gently. Fill tins and sprinkle with cinnamon sugar. Bake 18 to 20 minutes.
Mix refried beans and salsa. Spread on a platter. Mix sour cream, green onions, avocado and olives. Spread over beans. Sprinkle lettuce, tomatoes and cheeses over sour cream. Place chips around edges and in separate bowl.
Put raisins, dates, fruits, sugar, water and shortening in a large pot; bring to a boil, then simmer for 20 minutes. Cool. Sift flour once before measuring. Combine flour, soda, cinnamon, cloves and salt and sift together. Stir into cool mixture, adding eggs and nuts last. Pour into very well-greased and floured pan. Bake 1 1/2 hours at 325°.
In a large heavy pot, combine tomatoes, tomato sauce, corn and olives; slowly heat. In a large skillet, heat olive oil and saute onions and garlic. Add to pot. Saute beef in skillet until red is gone, then add to pot. Carefully add seasonings to taste. Cook about 10 to 15 minutes. Stir in cooked macaroni and remove from heat.
Place beef in oil and brown. Combine all other ingredients and bring to a boil. Cook on medium heat until done.
Break vermicelli into 1/2-inch pieces. Heat oil in large saucepan. Add onion and vermicelli and cook, stirring constantly, until vermicelli is brown and onion is clear. Add remaining ingredients and bring to boil. Simmer until vermicelli is cooked and carrots and celery are done, stirring often.
Mix eggs and sugar together. Melt margarine and blend into egg mix. Blend well. Pour into pie shell. Bake at 350° for 30 minutes. Cool and serve.
Refrigerate grapefruit (undrained). Dissolve gelatin in boiling 7-Up. Stir in cold, undrained grapefruit. Pour into a serving bowl. Refrigerate.
Place soup bone and beef in large pot (8 quart). Add water; bring to boil; skim. Add tomatoes, sauce, onions, parsley, garlic, salt, pepper and basil; bring to boil. Reduce heat and simmer 1 1/2 hours. Add carrots and celery; cover and simmer 1/2 hour. Remove meat and bones; trim fat off meat and discard. Cut meat into pieces and return to soup. Heat to boiling; add uncooked pasta, green beans and peas. Simmer 20 minutes. Stir in kidney beans; heat to boiling. Makes about 6 quarts.
Bring 1 1/2 cups cold water to boil in a medium heavy-bottomed saucepan over high heat. Stir in rice, reduce heat to low, cover and cook until water has been absorbed and rice is tender, 20-25 minutes.
*Pancetta: Italian bacon cured in salt is available at Italian markets and some specialty food stores.
Mix Kool-Aid and pineapple juice. Add ginger ale and spoon in sherbet.
Beat milk, eggs and flour until smooth. Rinse chilies and drain on paper towels. Mix cheeses and reserve 1/2 cup for top. Make alternate layers of cheese, chilies and egg mixture in deep casserole dish. Pour tomato sauce and remaining cheese on top. Bake at 375° for 1 hour.
Cook rice according to directions. Melt butter in skillet over medium heat; add bell pepper and onion, saute 5 minutes or until tender. Stir in cooked rice, cream style corn, and next 6 ingredients. Spoon into a lightly greased 3 1/2 quart baking dish. Bake at 350° for 30 minutes or until thoroughly heated. Top with cheddar cheese and bake 5 more minutes or until cheese melts.
Mix cake and bake as directed on box for 3 round cake pans. Mix remaining ingredients listed to use as icing for each layer and on sides of cake. Make sure to cool cake before frosting.
Mix all but sugar in a large pot; bring to a rolling boil. Stir in sugar; bring to rolling boil for 1 minute. Put in baby food jars.
Arrange bun halves on broiler pan. Place wieners, spread open on buns. Sprinkle with onion. Cover with cheese. Pour catsup over cheese. Broil until cheese melts. Serve hot. Yield: 6 servings.
Cream butter and sugar. Add beaten eggs, flour, salt, almond extract and syrup. Stir well. Add pecans and pour in pie crust. Bake 10 minutes at 450° and 30 minutes at 350°.
Heat oven to 350°. Grease 2 loaf pans or 1 tube pan. In a large bowl, cream the shortening and sugar until fluffy. Stir in remaining ingredients. Blend well. Bake about 70 minutes.
Toss gently to coat everything. Chill to let flavor blend. Before serving, garnish with more apple slices. Dip the apple in lemon juice to prevent browning. Add 1/4 cup chopped walnuts.
Put Wesson oil in muffin tins and put in oven to get hot. Mix all the ingredients well and fill muffin tins. Put in oven at 450° to cook for about 10 minutes. Makes 12 muffins.
Mix margarine and stuffing in a large casserole dish. Mix soup and broth and pour on top. Bake at 350 degrees for 45 minutes.
Beat eggs on high with a mixer. Beat in butter milk on lowest speed. Sift all dry ingredients together. Beat into eggs and milk on low. Add melted butter and beat just until smooth on medium. Spray a cast iron skillet with cooking oil or rub lightly with butter. Have the skillet very hot and place about a half cup of batter in it. Cook until it is set around the edges; turn and cook the other side until brown. Cook on a waffle iron on medium heat using 7/8 of a cup of batter. Cook until the light goes out. To bake in the oven, cover bottom of a skillet with batter, bake at 400° for about 15 minutes or until pancakes are fluffy and brown.
Dissolve gelatin in water. Add remaining ingredients. Spread in glass baking dish and chill.
Cook flowerets in small amount of water (boiling) for 6 to 8 minutes, until crisp and tender. Place flowerets in buttered baking dish. Set aside. Combine soup, sour cream, 1 tablespoon melted butter and pepper. Stir well and pour over cauliflower. Combine bread crumbs and remaining melted butter and put over soup mix. Bake for 20 to 30 minutes in 350° oven, until hot and bubbly.
Cream sugar and butter; add all dry ingredients together. Alternate with buttermilk. Add beaten eggs, vanilla and blackberry jam. Bake at 350° until done.
Sift together flour, salt and soda. Stir in cornmeal. Add eggs and buttermilk and heat until lumps are gone. Pour 1/4 cup of batter for each cake onto lightly greased, hot griddle. Bake until golden brown on both sides.
Pour enough water into rhubarb to keep from sticking. Add sugar and cook until tender. Remove from heat, stir in dry jello. Makes 1 1/2 pints.
Trim crust from bread slices. Press center of slice into muffin tin, leaving corners to form 4 tips. Bake at 400° until brown. Brush with melted butter (optional). Cool. Fill with favorite meat filling. Garnish with olives and paprika.
Mix all ingredients and bake in muffin tins filled one-half full for 10 to 12 minutes in a 425° oven.
In small skillet, saute mushrooms in butter. Mix all ingredients; shape into patties. May need more crumbs. Fry in butter or on Teflon skillet.
Mix together and bake in greased tube pan for 50 to 60 minutes at 350°.
Combine all ingredients and blend well. It is wonderful drizzled over a block of cream cheese and served with crackers or biscuits. It is also wonderful served with ham or just about anything. Refrigerate unused portion. It can be packed into jars and given as a gift along with a package of cream cheese and Wheat Thin crackers.
Place popcorn in a large, buttered bowl. In heavy 2-quart saucepan, stir together syrup, water, brown sugar and vinegar. Stir constantly over medium heat until mixture boils. Continue cooking, stirring occasionally until temperature on candy thermometer reaches 260° or until a small amount of mixture dropped into very cold water forms a ball. Remove from heat; stir in butter. Slowly pour over popcorn. Make balls.
Mix half and half, vinegar and salt in salad bowl. Add lettuce; toss. Makes 5 or 6 servings.
Bake white sheet cake; let cool. Mix pineapple and sugar and boil for 10 minutes. Punch holes in cake so pineapple mixture won't run to sides. Pour over cake and let cool. Mix pudding with milk; pour over cake and let set. Top with Cool Whip. Sprinkle coconut over Cool Whip. Top with nuts (optional).
Mix the first 3 ingredients in a bowl. Fold in the Cool Whip. Refrigerate. Ready in 15 to 20 minutes.
Boil chicken until tender. Remove all bones and skin. Cut chicken into desired size pieces. Spread evenly on bottom of a 10 x 10 x 20-inch casserole dish. Mix 3/4 of the dressing mix with chicken broth, celery soup, milk, celery, celery salt and curry powder if used. Pour this mixture over the chicken in the dish, then sprinkle the remaining 1/4 of the stuffing mix over the top. Take some of the chicken broth and pour around the edges of the casserole. This helps keep the casserole from sticking. If desired, sprinkle melted butter over the top of the casserole. Bake, uncovered, for 20 to 30 minutes at 325° or brown on top to your liking.