HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together (amount of sauce can be increased or decreased, depending on desired flavor) and shape into balls. Bake at 250° for 20 minutes, turning to bake evenly. Drain and pour warm Yoshida's Zesty barbecue sauce or Yoshida's Sweet N Sour sauce over meatballs.
Mix cocoa, sugar and milk in large saucepan. Boil to soft ball stage. Add butter, vanilla and peanut butter; beat by hand for 5 minutes. Pour into buttered pans. Cool about 2 hours before cutting.
Fry ground beef and onion and drain. Mix together the other ingredients with the ground beef and onion. After cheese has melted, remove from the stove and put in a small crock-pot to keep mixture warm. Serve with nachos.
Heat milk. Add butter and vanilla. Beat eggs until foamy. Add sugar and beat. Add salt. Stir in dry ingredients, then hot milk mixture (after cooled). Bake at 350° for one-half hour. Double for a two layer cake. Frost with Baker's Icing.
Cook broccoli and place in bottom of casserole dish. Mix soup, cheese, eggs, mayo and milk together and pour over broccoli. Crumble crackers, and add melted butter. Put on top of casserole. Bake at 350 degrees for 45 mins.
Mix pineapple and cherry pie filling in cake pan. Spread cake mix evenly on top of filling and pineapple. Cut up margarine on top of the cake mix. Bake at 350° for 45 minutes. Take out of oven. Put chopped pecans on top and bake 10 minutes longer.
Steam squash until tender. Split lengthwise and brush cut surface generously with melted butter. Season with salt and pepper. Place squash halves in shallow baking pan. Bake in 350° oven just until they sizzle.
Preheat oven to 350°. In small bowl, combine marmalade, onion soup mix, green pepper, soy sauce, orange juice and Italian dressing. Spray large pan or dish with nonstick cooking spray. Place chicken breasts on pan and pour sauce over the top. Bake at 350° for 40 to 45 minutes. Entire recipe makes 8 servings.
Blend sugar with lard. Molasses blended with baking soda in boiling water. (Be sure cup is full of water after foam is fun off into mixture.) To flour, add spices and salt. Sift all into cake mixture and mix well. Add eggs. The mixture should be quite thin. Bake in a moderate oven for thirty minutes.
Dissolve jello in 7 cups warm water. Mix in orange juice and lemonade. Steep 3 tea bags in 1 cup boiling water. Add to mixture. Add 2 to 3 cups vodka and freeze overnight. Scoop into cup and add ginger ale or Sprite.
Salt and pepper chops. Brown on both sides in their own fat in a skillet. Transfer to a casserole dish; add sliced sweet potatoes and sprinkle with nutmeg. Pour apricots and juice over all and bake 50 minutes in a 350° oven. Serves four.
Cream butter and sugar until smooth. Add eggs, one at a time, beating thoroughly after each addition. Dredge a little flour over fruit. Sift rest of flour with salt and add gradually. Stir in fruit.
Cook broccoli until tender; drain. Add soup, chestnuts, cheese, salt and pepper. Mix well. Pour into 2 to 3-quart casserole. Sprinkle with dressing and additional cheese, if desired. Bake at 350° for 20 minutes. Serves 6. A good company dish.
Combine all ingredients; cover and refrigerate. Serve over lettuce or in pita bread.
Drain salmon, remove bones and flake. In small bowl of electric mixer put the cream cheese and blend in lemon juice, onion, horseradish, salt, Worcestershire, cayenne and liquid smoke. When well blended, gently stir in flaked salmon. Shape into a ball. Combine pecans and parsley and spread on sheet of waxed paper. Turn salmon ball into this mixture until well coated. Wrap in waxed paper and chill.
Combine lemon juice, cornstarch and salt; mix well. Add scallops and shrimp. Cover; marinate in refrigerator 30 minutes. In large skillet over high heat, cook and stir mushrooms, carrots, garlic and thyme in margarine until tender-crisp, about 8 minutes. Add seafood mixture; cook and stir 5 to 8 minutes until seafood is opaque. Add pea pods, onions and sherry if desired; heat through. Serve over hot cooked pasta. Refrigerate leftovers. Makes 4 servings.
Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water. Set aside. In wok or large skillet, stir-fry pork and garlic in the olive oil for 3 minutes, or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add nuts. Makes 4 servings.
Beat eggs, sugar, salt, margarine and syrup together. Stir in pecans. Pour into prepared pie shell. Bake at 350° for 40 to 50 minutes.
Cream together butter and sugar. Add eggs, beat in separately. Mix flour and baking powder. Add 1 1/2 cups of flour to mixture and then add sour cream. Add rest of flour and vanilla. Cook at 300 degrees for 1 1/2 hours.
Cook the first 5 ingredients all together, then add butter. Add vanilla and cook until it gets thick. Pour it in a precooked pie shell. If you want meringue on top, beat your egg white and put on top (like on top of banana pudding). Bake at 350° for 12 to 15 minutes.
Cream sugar, Crisco and margarine.	Add eggs 1 at a time. Add flour	which has been mixed with salt and baking powder. Alternate with milk and	sour cream which has been mixed together. Add vanilla and pecans. Bake in tube pan at 325° for 1 hour and 15 minutes.
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper to form a cream sauce. Add chicken, coating well with mixture. Cover and refrigerate overnight. Remove chicken from cream sauce and roll in bread crumbs. Arrange in a single layer in a large shallow pan. Spoon 1/2 cup butter over chicken. Bake, uncovered, for 45 minutes at 350°. Spoon the rest of butter over chicken and bake for 10 to 15 minutes more.
Combine eggs, oil, sugar and vanilla; mix well. Combine dry ingredients. Add to oil mixture; mix well. Stir in grated zucchini.
Preheat oven to 350°. Roll out thawed loaf. If you have trouble, sprinkle water on surface and it will stick better. Lay layers of salami and cheese over dough. Roll like jelly roll fashion, starting at long end. Seal ends with water. Place on ungreased cookie sheet. Bake for 15 minutes. Take out and baste with egg white mixture. Bake for 10 minutes or until golden brown.
In a saucepan, melt butter; blend in flour and cheeses. Add milk; cook and stir until mixture boils. Stir in broccoli. Place in a 1-quart casserole. Top with cracker crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Place all ingredients in medium size glass bowl. Mix. Microwave on ROAST, 8 minutes, stirring twice. Makes 1 pint. Store in refrigerator.
Brown rice slowly in hot fat in heavy skillet, stirring frequently. Add onion, celery and hamburger; brown well. Pour off excess fat. Add tomatoes and other ingredients. Cover and simmer until rice is tender, about 45 minutes. Yield: 8 servings. Carbohydrate 17 g, protein 11 g, fat 8 g, calories 184. One serving = 1 meat low-fat exchange, 1 bread starch exchange, 1 fat exchange.
Combine all dry ingredients first: soup, crushed noodles and flavor packets, sugar and sunflower seeds. Then add broccoli slaw and onions; mix well. Add oil and vinegar and stir well. Cover with plastic wrap and refrigerate overnight. Ready for serving the next day. Makes 6 to 8 servings.
Place enough chili in bottom of a 13 x 9-inch glass dish to cover bottom. Brown hamburger and onion. Place portion of meat and onion on tortilla. Add some salsa and cheese. Roll the finished tortilla in the chili in the bottom of the dish as you place them side by side. Cover all tortillas with more chili and salsa. Sprinkle more cheese on top. Bake at 350° for 35 to 40 minutes. (Cover with foil if cheese is added at beginning of baking period. You may wait and put extra cheese on after baking period.) Slice through all tortillas once before serving.
Drain syrup from Mandarin oranges, reserving 1/4 cup. In saucepan, combine syrup with apricot preserves, lemon rind and lemon juice. Heat until bubbly and then add Mandarin orange segments.
Beat soup and mayonnaise until smooth. Add other ingredients. Place in greased casserole. Top with 1/2 cup grated cheese and crushed potato chips. Bake at 350° until bubbly. Serves 10.
Wash chicken wings, then season with garlic, salt, pepper and lemon-pepper. Lightly flour chicken wings. Fry chicken wings until golden brown and almost done. Put fried chicken in a slow cooker, between high and medium. Pour barbecue sauce over chicken. Let slow cook for 1 1/2 hours. Remove chicken wings from slow cooker.
Cook 1 pound broccoli florets in boiling water 3 minutes; drain. In skillet over high heat, cook chicken in oil 4 minutes. Add cabbage and pepper. Cover; cook 4 minutes more. In bowl, combine remaining ingredients. Stir soy sauce mixture and broccoli into chicken. Cook 1 minute. Makes 4 servings.
Spread over top and bake at 350° for 20 to 25 minutes.
Dice shrimp and combine with all of the ingredients. Refrigerate. Garnish with parsley. Serve with crackers. Party serving for 50.
Melt margarine, cream cheese and milk together in a saucepan. Add corn and chilies to cheese mixture; salt and pepper to taste. Pour into a greased casserole dish and bake at 350° for 30 minutes. Serves 8 to 10.
Bake at 350° for 1 hour. Combine all ingredients. Mix lightly but thoroughly. Press into an 8 x 4-inch loaf pan. Let stand for 5 minutes.
Mix together all ingredients. Drop by teaspoon into lightly greased "small" muffin tins. Bake 15-20 minutes at 450°.
Mix hamburger, onion soup mix, sausage seasoning, rice and beaten egg whites. Crush crackers and add to hamburger mixture. Make into meatballs and place them in a large kettle of boiling tomato juice. Cook for 1 hour until meatballs are done. Stir to keep from sticking on bottom of pan. Serves 6.
Brown chops in lard or drippings. Spread rice in bottom of baking dish (13 1/2 x 9 x 2-inch). Reserve 1 tablespoon of seasonings from envelope of onion soup mix and sprinkle remaining seasonings and bits of onion over rice. Drain mushrooms and pimento. Add hot water to total 3 cups liquid and pour over rice. Arrange browned chops on top of rice and sprinkle with reserved seasonings.
Combine orange juice, rind, butter, sugar, mustard and allspice. Place chicken on rack in shallow baking pan. Top with orange slices. Pour glaze over and bake at 375° for 1 1/4 to 1 1/2 hours, basting frequently.
Break egg in cup and finish filling cup with Pet milk. Pour into flour, baking powder, salt and vanilla. Combine all ingredients and bake in greased pan at 425° for 15 minutes.
Mix and bake lemon cake according to instructions. Using a wooden spoon handle, poke holes in cake. Mix one can of condensed milk with the lemon juice. Mix with a mixer. Using half of the mix, add the other can of condensed milk with the carton of Cool Whip. Pour over cake. Refrigerate until ready to use.
Cream sugar and shortening. Add eggs. Mix and sift dry ingredients except soda. Add alternately with sour milk to cream mixture. Add vanilla last. Put soda in boiling water and add. Bake in moderate oven.
Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry 1/2 of the beef strips 2 to 3 minutes and remove. Stir-fry remaining beef. Return vegetables and beef to skillet; heat through.
Add the salt, sugar and milk to the slightly beaten egg. Add a dash of cinnamon and mix well. Dip the pieces of bread into the egg mixture. Cook the soaked slices of bread on a well-oiled griddle. Brown on one side; turn and brown on the other side. Serve with your favorite syrup.
Combine sugar and juice; stir to dissolve sugar. Add zest. Store in glass jar in icebox. This can be stored for several days. Mix with water to taste.
Brown onion in margarine; add flour and cook for one minute. Add boiling water to onion mixture and stir. Add pepper and salt; boil for 10 minutes. Pour into serving bowls and sprinkle bread crumbs on top. Sprinkle cheese over crumbs before serving.
Mix beef, bread crumbs, soup mix and egg until blended. Press into loaf pan; bake at 350° until done. Cut into squares; arrange on plate. Combine onion, carrots and celery. Cook in oil until tender. Add gravy, cooking until mixture is thoroughly heated. Serve over meat loaf squares. Makes 4 to 6 servings.
Combine corn, chilies and pimentos in a casserole dish or microwavable dish. Cut cheese in chunks and place around on the corn mixture. Cover and cook in microwave for about 5 minutes.
Disjoint wings. Arrange wings in long casserole dish. Blend remaining ingredients to make marinade. Pour over wings, cover. Marinade overnight. The next day, preheat oven to 350°. Bake uncovered 1 1/2 hours or until chicken is tender and dark brown.
Mix all fruit in a large bowl and pour on the juice. Let set in a covered bowl for 24 hours. Pour mixture into blender and process until the consistency of jam.
Take the juice from the pineapple and add to the pudding to make a sauce, then add 3 bananas and 1 cup chopped pecans. Mix together and chill.
Beat flour, sugar, baking powder, salt, milk, shortening and vanilla on low speed for 30 seconds. Beat on high speed 2 minutes. Add egg whites; beat 2 minutes. Bake at 350° for 30 to 35 minutes or until done (test with toothpick).
Slice onions. Melt 3 tablespoons of the butter in a large pan. Add onions and 1 teaspoon salt. Cook over medium-low heat, stirring occasionally, until golden, 30 to 40 minutes. Add wine and cook 5 minutes. Add stock and thyme. Cook 15 minutes. Season to taste with salt and pepper.
Mix all ingredients (except muffins and paprika); spread on muffin halves. Freeze on baking sheet. Cut into 6 to 8 wedges each; store in plastic freezer bags in freezer. To serve, broil until lightly browned and bubbly; add paprika for decoration.
Dip fillets in egg and milk mixture. Coat with combined crumbs, cheese and salt. Place in a greased 13 x 9-inch pan. Bake at 450° for 20 minutes, until fish flakes easily with a fork.
Mix sugar and cornmeal. Add sifted dry ingredients. Add egg, mixed with shortening and milk. Mix well.
Brown and drain ground chuck. Saute onion in margarine. Layer all ingredients and bake at 375° until Tater Tots are done and brown.
Reserve 4 tablespoons soup. Combine remaining soup and milk. Add potatoes, salt, pepper and onion. Pour into greased casserole dish. Dot with cheese. Add beans. Place pork chops on mixture. Spread reserved soup over meat. Sprinkle with garlic salt. Bake, covered, at 325° for 1 1/2 hours. Bake 30 minutes more, uncovered.
Melt butter in saucepan. Stir in flour and seasonings. Add milk gradually. Stir constantly to prevent lumping. Bring to a boiling point and cook 3 minutes. Arrange cooked noodles, pimento cheese, tuna fish, mushrooms and eggs in layers in greased casserole. Pour sauce all over. Bake at 325° for 30 minutes. Serve hot.
Mix all ingredients together in a large bowl. Pour into greased tube pan lined with waxed paper. Bake at 300° for 1 hour and 15 minutes.
Mix cocoa and oil. Beat in sugar and eggs. Add remaining ingredients to batter. Bake at 350° for 40 to 45 minutes in a greased 9 x 13-inch or 13 x 15-inch pan.
In a bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, stirring with a fork. The dough will be crumbly. On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12 x 10-inch rectangle. Cut into 12 squares. In a deep-fat fryer, heat 2 inches of oil to 375°. Fry sopaipillas for 1 to 2 minutes per side. Drain on paper towels; keep hot in a warm oven. Serve with honey or dust with confectioners sugar. Serves 6.
Butter and flour a 10-inch tube pan thoroughly. Cream sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn heat to 350°. Bake for 60 to 70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this cake keeps several days.
Mix Jell-O, sugar and 1 cup water. Bring to a boil. Remove from heat. Whip Milnot at high speed and pour in mixture. Mix at medium speed.
Boil noodles and drain. Add all ingredients and mix well. Pour in baking dish. Top with crushed corn flakes. Dot with butter and bake in 350° oven for 1 1/2 hours.
Wash and dice unpeeled squash. Cook in small amount of water uncovered until tender. Mash well or force through a food mill or sieve. Add other ingredients; blend well. Turn into a 1 1/2-quart well-buttered ring mold.
Combine milk and coconut. Rub hands with butter. Roll mixture into small balls. Refrigerate for 30 minutes. Melt chocolate chips and paraffin in double boiler. Use toothpicks to roll balls in chocolate. Place on cookie sheet with wax paper. Set in refrigerator for few minutes.
Bake corn bread and let cool. Crumble. Add other ingredients. Mix and let set in refrigerator overnight.
Dice and boil potatoes until fork-tender (do not overcook). Cut bread into cubes and chop green pepper and onion. Combine all in a 9 x 13-inch pan. Sprinkle with parsley, salt and pepper to taste. Melt together Velveeta and butter. Pour on top, then top with crushed corn flakes. Bake at 350° for 30 minutes.
*If bay scallops are not available, use sea scallops; simply cut in smaller pieces.
Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, combine flour, soda, salt and spices. Add to the margarine mixture, mixing well. Stir in oats. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 6 to 9 minutes at 375°. Makes 9 dozen.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Blend sugar, flour and oleo into crumbs. Reserve 3/4 cup. Mix sour cream and baking soda. Stir eggs, nutmeg and sour cream mixture into remaining crumbs. Pour into prepared pan. Sprinkle with nuts and reserved crumbs. Bake for about 40 minutes.
Spoon cherry pie filling evenly in the bottom of a 13 x 9 x 2 pan. Spread pineapple over pie filling. Sprinkle dry cake mix over pineapple. Pour melted butter evenly over all. Sprinkle with pecans. Bake at 325° about 1 hour.
You also need 1 large frypan and 1 large spoon or spatula.
Steam rice in rice cooker. Let rice cool after it has steamed. In hot pan with 2 tablespoons of oil (canola oil is monosaturated), put in chopped onions and stir. When onions are transparent, drop in rice and stir until uncrumpled and hot. Add eggs and stir. (One to two eggs, this gives a yellowish color and protein.) Add green peas, carrots and green pepper (chopped) if you like vegetables in rice. Add thinly sliced meat (your preference, chicken, shrimp, pork or beef). Stir until hot. Add oyster sauce or soy sauce. (I like the taste of oyster sauce and this is what I usually use, about 3 tablespoons.) Stir in. Add chopped green onions on top of rice for garnish look. Serves a family of 5 with big appetites. I hope you like it. I don't have exact measurements for this recipe, but I have listed the ingredients. You can put as much or as little as you like according to your taste buds. If you try it and it doesn't come out just right, let me know and I'll be glad to taste it for you. (Smile!)
Brown chops in oil. Spread rice in bottom of dish (13 x 9 x 2-inch casserole). Reserve 1 teaspoon onion soup. Sprinkle remaining soup over rice. Drain mushrooms; reserving liquid. Spread mushrooms and pimento over rice. Add hot water to reserve mushroom liquid to equal 3 cups liquid and pour over rice. Top with chops and reserved seasoning. Cover lightly with foil and bake at 350° for 45 minutes to 1 hour. Remove foil and cook 10 minutes longer.
Mix flour, sugar, baking powder and salt. Add the rest of the ingredients. Bake in a flat pan 35 minutes at 350°.
Boil potato (no salt), let cool. Mash up fine. Mix potato, vanilla and powdered sugar until thick enough to roll out. Roll out 1/2 of mixture between 2 sheets of wax paper until 1/4-inch thick. Cover with peanut butter. Roll up and slice. Let dry 1 hour.
Mix raw sausage with Bisquick. Add cheese and form into balls. Place on greased cookie sheet in oven at 350° for 15 to 20 minutes.
Melt butter in baking dish. Mix flour, sugar and milk together and pour over melted butter. Add vanilla to sweetened fruit and pour over top of batter. Bake at 350° for 1 hour.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled, melted margarine and anise (or vanilla). Sift flour and baking powder and add to egg mixture.
Boil, then simmer 15 minutes. Pour over cabbage. Will keep for several weeks in refrigerator.
Cream butter and sugars. Add eggs and vanilla; mix well. Add dry ingredients, mixing well. Add chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Spread crescent roll dough out flat on large cookie sheet, making an edge up sides. Bake as directed on package; cool.
Mix cake mix according to directions and fill paper lined muffin tins 2/3 full.
Mix the first 9 ingredients very well, then pour on beef strips. Mix well; marinate for at least 3 hours. In hot oil (about 3 tablespoons), saute just enough marinated beef strips to cover pan for 5 minutes. Transfer to a covered serving dish. Cook the rest of the meat this way, adding more vegetable oil as needed.
Fry first 3 ingredients until almost done. Add mushrooms and ham. Cook until done. Top with black olives and cheese. Serve when cheese is melted.
Cook rice according to package directions. Put in bottom of well-greased 9 x 13-inch dish. Partially cook the broccoli, using the juice from the mushrooms. Drain and lay broccoli on top of rice. Layer ham, mushrooms and Cheddar cheese in dish. Mix together soup, mayonnaise and mustard. Pour on top. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Cream the butter and sugar. Add flour and soda. Mix. Pour in oats. Mix well. Take half of the mixture and press into a well-greased 9 x 11-inch pan. Press hard to make crust. Spread jam softly not to break oat mixture. Sprinkle remaining mixture. Gently press together for top crust. Bake 20 minutes at 400°. Cut into bars.
Beat egg whites until stiff. Add sugar and cream of tartar. Crush soda crackers very fine. Fold into egg whites. Add nuts and vanilla. Bake in a greased 13 x 9 x 2-inch pan at 350° for 20 minutes.
Mix all with mixer. Put in graham cracker shell. Spread the other 1/2 of the Cool Whip on top of pie. Refrigerate.
Melt oleo. Add salad dressing, mustard and vinegar. Heat slowly. Add remainder of ingredients. Keep hot.
Cook macaroni in boiling water until tender and drain. Blend margarine, flour, salt and pepper over low heat. Stir until thick and bubbly. Add cheese, stirring until cheese is melted, then stir into cooked macaroni. Pour into a greased 1 1/2-quart casserole dish. Sprinkle with paprika (optional) and bake for 30 to 35 minutes at 350°.
Put eggs or yolks plus whole egg, sugar and sour cream in double boiler. Stir and cook until thick. Remove from heat and add almond extract. Frost cooled cake. Sprinkle with chopped nuts.
Melt margarine. Mix all ingredients. Pour into greased casserole dish and cover. Bake at 350° for 45 minutes. Serves 6.
Cut cheese into 20 (3/4-inch) cubes. Place cheese cube, pickle slice and onion on each toothpick. Chill. Serves 20.
Set oven at 450°. Mix potatoes with the butter or magarine, cinnamon, allspice, salt, sugar and honey. Beat until foamy. Add eggs and cream or evaporated milk. Pour into the lined pie pan. Bake 12 minutes at 450°. Reduce heat to moderate, 350°, bake 20 to 30 minutes longer.
Bring potatoes to a boil, drain juice. Add sugar and margarine, mixing well. Let cool, then form into egg size balls, roll in coconut. Bake at 325° to 350° until warm.