HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place lamb, 2 teaspoons cumin, ginger, cloves, cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon pepper, cayenne pepper and 1/4 cup sour cream in bowl. Attach bowl and flat beater. On stir speed, mix 30 seconds. Form into 1-inch balls. Bake on a 101/2 x 15 1/2 x 1-inch jelly roll pan at 350° for 6 to 8 minutes until browned. Remove meatballs from pan and place into a 10-inch skillet.
Combine 3/4 cup sugar and peaches, let stand for 20 minutes. Melt margarine in bottom of 1 1/2-quart baking dish in oven. Sift flour, sugar, baking powder and add milk. Stir briskly. Pour into baking dish. Top with peaches. Bake at 350° for 45 minutes.
The cream cheese, sour cream and oleo should be at room temperature. Combine and stir in remaining ingredients.
Wash and cut up tomatoes. Chop onions, celery, parsley and bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Combine flour and butter until you have a smooth paste. Thin with a small amount of cooled tomato juice. Add to boiling soup, stirring to prevent scorching. Add salt, sugar and pepper; cook 15 more minutes on low, stirring to prevent scorching.
Grease a 9 x 13-inch pan. Cut up the rhubarb and spread in bottom of pan. Sprinkle package of cherry Jell-O over rhubarb. Sprinkle sugar over Jell-O. Add miniature marshmallows. Mix yellow cake mix according to box directions and pour over mixture. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together (real good). Pour into greased muffin pans, filling each about 1/2 full. Bake at 350° until done, sample by touch.
Combine all ingredients. Mix well. Chill. For different variety, add one spoon of mayonnaise.
Cut vegetables in chunks and put in salt overnight. Drain. Mix sugar, mustard and turmeric in vinegar to cover. Heat through. Add white mustard seed, if desired.
Beat eggs until lemon colored. Add sugar, flavoring and oil; beat well. Add flour and cinnamon. Fold in zucchini and nuts. Bake at 350° for 45 to 55 minutes.
Cream the sugar and shortening together and add alternately with milk to creamed mixture. Spray muffin tins with Pam or grease thoroughly with shortening. Bake at 325° approximately 15 minutes. Remove from oven and dip entire muffin in melted margarine (about 6 tablespoons). Roll in mixture of 1/2 cup sugar and 1 teaspoon cinnamon
Wash potatoes and cook	whole with peeling on (about 30 minutes). When done, remove peeling and	slice into baking dish.
Boil water in large soup pot with the bouillon cubes; add the butter and vegetables. Fifteen minutes later add the potatoes. Add cooked chicken or turkey and noodles. Cook for another 15 minutes then add 1 can cream of chicken or mushroom soup. Stir and serve!!
Grease and flour 6 custard cups completely. Blend all ingredients together for 30 seconds. Fill the custard cups 2/3 full. Bake at 375° for 40 minutes.
Melt first 3 ingredients together. Measure cereal into large mixing bowl. Put powdered sugar into large brown paper sack. Pour cereal mixture into sack. Shake and toss altogether.
Bake in 300° oven. Will make one 10 x 15-inch pan. Cut while still warm and dust with 4 tablespoons powdered sugar and 1 tablespoon flour.
Stir together the flour and oatmeal. With pastry blender or 2 knives, blend in the Crisco until it resembles size of small peas. With a fork, stir in the water slowly until it forms a ball. Divide into small balls to roll and fit 9-inch pie plates. These can be made ahead and frozen either separately in Ziploc bags or stacked with wax paper between the plates and sealed in plastic bags.
Toast sesame seed in 350° oven for 15 minutes or until golden brown. Cream butter and sugar. Add egg and vanilla and mix well. Stir in nuts. Sift flour with spices and add to creamed mixture. Mix well. Spread 1/4-inch thick onto a 13 x 15-inch baking sheet. Bake at 350° for 20 minutes. While baking, melt chocolate pieces in double boiler over hot water. Spread chocolate over baked cookies while hot. Sprinkle top with sesame seed and cut into bars while warm. Makes 4 dozen cookies.
Make pizza dough according to directions and spread it out on a cookie sheet pan. Spread cherry filling on top and sprinkle nuts on top. Bake until dough is done (according to directions on the package). Apple filling can also be used with raisins.
Put oil, vinegar, sugar and seasoning in container. Remaining goes in serving bowl. Shake oil mixture up well and pour over colelsaw mix just before serving.
Place chicken breasts in baking pan; do not let them overlap. Sprinkle with garlic powder. Mix soup, milk, sour cream and drained mushrooms into a sauce. Spread over chicken. Sprinkle paprika on top. Bake for 45 minutes at 375°. Serve with noodles or over whole wheat toast. Makes 6 servings. Serving Size: 1 breast half, plus 1/3 cup sauce.
Mix yogurt, salad dressing and instant pudding. Mix until creamy. Add fruits. Stir in Cool Whip. Chill.
Dissolve lime jello in hot water, then add the cold water. Pour into a 14 x 10 x 2-inch pan. Chill until set, then dissolve lemon jello in water. Over heat, dissolve marshmallows in jello. Remove from heat and add pineapple juice and cream cheese. Beat until well blended. Stir in pineapple. When cooled, add whipped cream and mayonnaise. Chill until thick, then pour over lime jello. Chill until set. Dissolve cherry jello in hot water, then add cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm.
Beat, Beat, Beat. Cook on top of stove until pretty thick and pour into partially baked crust. Bake at 300-350° until firm.
Combine sugar and water; bring to a boil. Remove from heat. Add fruit and juices. Pour into 2 (13 x 9-inch) pans and freeze. When ready to serve, cut or break slush into a punch bowl and add ginger ale.
Tear lettuce into bowl and separate oranges into sections. Lay oranges, cream cheese and almonds on top of lettuce. Mix remaining ingredients and pour over salad.
Cream shortening and sugar. Add eggs and beat. Make a paste of food coloring and cocoa and add to creamed mixture. Add buttermilk alternately with sifted flour and salt. Add vanilla. Mix soda and vinegar, then add to mixture, blending only. Bake around 30 minutes at 350° in 2 (8 or 9-inch) pans greased and floured. Cool on rack. Split layers in two to make 4 layers.
Combine sugar, eggs and margarine in mixer. Add vinegar, vanilla and coconut. Put in unbaked pie crust. Bake at 325° for 40 minutes.
Tie spices in cheesecloth or place in tea holder. Heat cider, sugar and spices. Simmer 10 to 12 minutes. Serve hot.
Dissolve yeast in warm water. Combine with all ingredients except flour, salt and soda. Sift them together. Add 1 cup flour mixture at a time, beating after each addition. Let stand 10 minutes.
Combine sugar, flour and cocoa, mixing well. Add milk and cook over low heat until hot. Add egg yolks. Cook until thick. Add salt, butter and vanilla. Pour into cool pie shell.
Add the flour to the buttermilk and shortening until slightly stiff. Drop with tablespoon in hot oil or shortening in skillet. Fry until brown on both sides. Mash down slightly after you turn them once. A good substitute for biscuits.
Pour warm water in large mixing bowl; add yeast. Let stand a few minutes; stir to dissolve. Add half the flour, sugar, salt, shortening and egg. Start mixer on medium speed and beat until smooth 1 1/2 to 2 minutes. Stop mixer. Add rest of flour and stir by hand until flour disappears. Scrape batter down from sides of bowl. Cover bowl with waxed paper and let rise in warm place until doubled, about 30 minutes.
Bake cake according to directions for a 2-layer cake. Cut each layer in half with a piece of thread or floss to make 4 layers. Mix sugar, sour cream and coconut. Divide equally and spread between layers. Let cool completely before frosting.
Combine berries and sugar in 5-quart saucepan. Bring to a boil and boil for 3 minutes. Remove from heat and add Epsom salts. Stir for 5 minutes. Pour into sterilized jars and seal. Let cool, then store in freezer.
Combine apple juice and pectin in a 3-quart microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on High setting (about 12 to 14 minutes). Stir twice. Remove from oven; add sugar and cinnamon candies, stirring well. Return to microwave; cook until mixture returns to a rolling boil, about 10 to 12 minutes, stirring occasionally. Boil hard one minute. Remove from oven. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 5 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: About 6 half pints.
Combine pineapple and sugar. Stir over low heat. Remove, add jello, baby food, and cream cheese. Fold in cool whip. Mix thoroughly. Chill until thick. Can top with crushed pecans.
Heat oven to 450°. Cut meat in serving size pieces. Rinse frozen peas. Use four 18 x 15-inch square pieces of aluminum foil. Divide meat, peas, carrots and potatoes. Put on each square foil. Stir soups together; spoon on top of vegetables and meat. Wrap securely in foil. Place on cookie sheet. Bake for 50 minutes or until tender. Garnish with cherry tomatoes. Serves 4.
Mix all ingredients with exception of milk chocolate Kisses. Chill for 30 minutes. Preheat oven to 375°. Roll into 1-inch balls. Bake for 12 minutes. Remove from oven and press Kisses into cookie. Yields 4 dozen.
Brown the veal in the shortening in a heavy metal pot. Remove the veal and set aside. Stir the flour into the pan drippings. Cook for 2 minutes, stirring constantly; remove from the heat. Add the consomm and wine and mix well. Cook until thickened and smooth, stirring constantly. Add the veal and onions. Season with salt and pepper. Simmer, covered, for 1 1/2 hours. Serve over a bed of noodles. Makes 6 servings.
Layer in 13 x 9-inch pan, starting with refried beans and layering each ingredient in order listed. Serve with tortilla chips.
Roll steak in flour. Brown in skillet with oil. Put in crock-pot or Dutch oven. Add vegetables; cook on medium in crock-pot for about 6 to 8 hours or in Dutch oven at 375° until meat is tender. Try this over rice!
Assemble ingredients. Place a layer of asparagus in casserole and a layer of peas. Slice hard-boiled egg over this. Repeat layering process. Make a cheese sauce by melting butter in saucepan; carefully mix in flour, then milk. Add cheese. Cook over low heat until slightly thickened and cheese melts. Season with salt and pepper. Pour cheese sauce over casserole. Sprinkle almonds on top. Bake at 325° for 30 minutes.
Saute onion in a little margarine. Combine the first 5 ingredients and cook 5 to 10 minutes. Add orzo, salt, pepper and parsley and cook until orzo are done.
Combine dry ingredients in large bowl. Make well in center. Add remaining ingredients; stir just until moistened through. Pour into 2 greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Yields 2 loaves.
Mix flour and salt. Pour oil and milk onto measuring cup; mix with flour. Press into balls. Cut into halves. Place half between waxed paper. Lightly dampen table top to prevent slipping. Roll out until circle reaches edges. Peel off top paper. Place paper side up in pie pan. Peel off paper.
Start with lettuce and put each item, one on top of the other, in order listed. Make several hours ahead or a day ahead. Cover with Saran Wrap or aluminum foil to seal and refrigerate.
Mix all ingredients in large bowl. Add sufficient sherry or brandy to make it moist. (All family members should take a turn at stirring, they each make a wish). Put mixture in a bowl. Cover with wax paper and a pudding cloth. Steam for 4 hours. The pudding then can be put in a cool dry place for up to 18 months. Steam another 3 hours before serving. Turn out onto plate. Put a sprig of holly on top. Pour a little hot brandy over the top and ignite! This is sufficient for a pudding.
Fill Cool Whip carton with water and put flower on top. Freeze. Put in punch bowl.
Wash cucumbers. Pack into hot, sterilized jars with pieces of dill. Add a clove of garlic to each jar. Boil 3 1/2 cups water, 2 cups vinegar and 3/4 cup salt for about 5 minutes and pour over cucumbers, filling jars to 1/2-inch from top. Seal at once. Makes about 8 quart jars.
Heat oven to 350°. In large skillet, cook and stir ground beef until light brown; drain off fat. Add onion and green pepper; cook until onion is tender. Stir in tomatoes, rice, chili powder, salt and pepper; mix well. Pour into ungreased 2-quart casserole dish. Cover and bake 1 hour.
Preheat oven to 350°. In a 1 1/2-quart shallow baking dish, melt butter in oven. Sprinkle in crumbs. Press on bottom of dish.
Mix all ingredients, except nuts, into a ball. Chill. Roll into chopped walnuts to cover. Chill. Serve with crackers.
Cream margarine with sugar and eggs. Stir in sour cream and mashed bananas. Stir baking soda, baking powder and salt into flour. Add flour mixture and beat on low speed.
In mixer bowl, beat together cream cheese and Cheddar cheese until light and fluffy. Beat in 1 cup sour cream and taco mix. Beat in eggs, one at a time. Fold in chilies. Turn into 9-inch spring-form pan. Place on baking sheet and bake for 35 to 40 minutes at 350° or until center is almost set. Cook in pan on wire rack for 10 minutes.
Put chips, butter and corn syrup in the top of a double boiler and heat, stirring occasionally, until mixture melts and is smooth. Transfer chocolate mixture to a small metal bowl and set bowl in a pan of warm water. Hold each strawberry by its leaves and/or stem and dip into chocolate mixture, coating bottom 2/3 of the berry. Allow excess chocolate to drip back into pan. Place covered berries on waxed paper lined baking sheet and refrigerate until chocolate is set, at least 30 minutes. Serve these berries the same day they are prepared.
In a 2-quart covered casserole, arrange 1 layer sliced potatoes, 1 layer onions (sliced), 1 layer crumbled raw lean ground beef and salt and pepper to taste. Add Great Northern beans. Pour tomato sauce over top. Sprinkle chili powder and garlic salt on top. Cover and bake 2 hours at 300°. Check for doneness after 1 1/2 hours. Top with cheese in last few minutes of cooking.
Slash the roast and insert slices of garlic in the slits. Rub well with salt and pepper and place in a glass or earthenware bowl. Cover the top with one of the onions, sliced. Heat together the water, vinegar, lemon slices and pickling spices and pour the hot marinade over the bowl. Cover tightly and let stand 2 or 3 days before cooking. Turn the meat occasionally so that it will be marinated evenly throughout.
Drain fruit cocktail. Slice banana, stir into fruit cocktail. Wash fresh fruit. Peel, if necessary. Cut up into bite-sized pieces. Stir fresh fruit into fruit cocktail.
Melt chocolate and margarine together; add sugar and cool. Add eggs, flour, salt, baking powder, vanilla, almond extract and zucchini. Spread in greased 8-inch square pan. Bake at 350° for 25 minutes.
Prepare chicken and sprinkle with garlic salt. Melt margarine in electric frypan. Add chicken and brown on both sides. Sprinkle parsley flakes over and add 1/4 cup white wine. Cover and simmer for 1 hour, turning pieces occasionally. Makes nice gravy, too, when thickened.
Brown meat and add all other ingredients. Mix well. Bake at 425° for 25 to 30 minutes.
Preheat oven to 350°. Cut top from garlic head. Remove loose skin but do not peel. Wipe with damp paper towel and place in shallow baking dish or cookie sheet. Bake for 45 minutes or until soft. Spread garlic on toasted French bread instead of butter.
Cook macaroni as directed on box; drain. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in remaining ingredients. Let cool. Serve on salad greens.
Mix all ingredients, except sour cream, together; stir well and bake in 9 x 13 pan at 350° for 35 minutes or until bubbly. Fold in sour cream and heat 10 minutes longer. Serve with tortilla chips or line the pan with corn tortillas before adding filling. If using tortillas, they may be softened in chicken broth.
Pare, core and slice apples. Mince onions and peppers and add to apples, along with vinegar, raisins, jelly and the rest of the ingredients. Boil until thick, stirring constantly. Pack boiling hot into hot, sterilized jars. Seal.
Combine eggs,	brown sugar and salt; mix well. Mix flour and margarine together. Add half and half and flavorings. Pour into two 9-inch unbaked	pie shells. Bake 10 minutes at 450° then 30 or more minutes at 300° or until you shake the pies and they are settled.
At least 4 hours before serving, prepare pork steaks with meat tenderizer. Drain pineapple, reserving 1/4 cup juice. Place steaks in a 13 x 9-inch pan in which the rest of the ingredients, except pineapple rings, have been mixed. Cover; refrigerate at least 3 hours, turning meat once.
Heat oven to 350°. Grease tube pan. In large bowl, stir together flour, sugar, baking soda and cinnamon. Whisk in oil, baby food and eggs until smooth. Fold in pineapple with juice and coconut and pour into pan. Bake for 1 hour to 1 hour and 15 minutes.
Combine the rice and water in a 2-quart casserole. Cover tightly and cook on High for 3 to 5 minutes, or until the water is absorbed. Stir the remaining ingredients into the rice at the end of cooking. Let stand, covered, for 5 minutes.
Bake cake or use ready-made pound cake. Mix vanilla pudding. Place one layer of cake in punch bowl. Pour in some fruit cocktail (no juices), 1 can cherry pie filling, one layer of pudding, some crushed pineapple and a layer of Cool Whip. Sprinkle chopped pecans, shredded coconut and chocolate chips over Cool Whip layer. Start another layer except add blueberry pie filling in place of cherry. You can keep going and put as many layers or as much fruit as you like. End with a layer of Cool Whip.
Peel, core and slice apples. Combine 1/2 cup of sugar and 1 ounce of flour in a bowl. Combine lemon juice and apples. Mix with sugar mixture. Put in a baking dish. Mix butter, remaining flour and cinnamon. Add remaining 1/2 cup of sugar. Sprinkle mixture over apples and bake at 350° for 30 minutes or until top is golden.
In a large skillet, cook turkey, onion and pepper; drain if necessary. Stir in tomato sauce, salt and pepper. Cook noodles; drain. In a small bowl, combine the cheeses, yogurt and poppy seed. Toss the cheese mixture with the hot noodles. Layer 3/4 of the noodle mixture in a 13 x 9 x 2-inch baking dish. Spoon in meat mixture over center, leaving a 1 to 2-inch border of uncovered noodles. Layer remaining noodles over the meat. Bake in covered dish for 30 minutes at 375°. Uncover; bake for 10 to 15 minutes more, or until heated through.
Combine all ingredients and heat to boiling. Simmer about 2 hours and fill hot sterilized jars. Seal.
Mix the green onions with the rest of the ingredients except the steak to make marinade. Place steak in a glass dish. Pour marinade over steak. Cover and turn occasionally for 8 hours or more. Drain meat and grill. (I have frozen steak and marinade for up to 2 months.)
In a medium bowl, combine sauce, Italian sausage and ground beef. In a separate medium bowl, combine Ricotta cheese, 3/4 cup Parmesan cheese and parsley. Pour 3/4 cup sauce mixture in bottom of a 13 x 9-inch pan. Layer one-third of the noodles, half of the Ricotta mixture, one-third of the remaining sauce and 1 cup Mozzarella cheese in pan. Repeat layers. Top with remaining noodles and sauce, 1 cup Mozzarella cheese and 3/4 cup Parmesan cheese. Cover with foil; bake at 350° for 50 minutes. Uncover and bake 10 minutes.
Preheat oven to 350°. Place clean cod fillets in a 13 x 9-inch baking dish coated with cooking spray. In a medium bowl, combine remaining ingredients. Mix well until moist. Pour mixture over fillets and pat down gently. Bake for 20 to 25 minutes or until fish flakes with a fork. Makes 4 servings.
In a 3-quart saucepan, stir preserves and barbecue sauce. Diagonally cut frankfurters into 3/4-inch pieces; add to saucepan. Stirring over medium heat, bring to a boil and simmer until meat pieces are plumped. Remove from heat. In a small bowl, stir water into cornstarch until smooth. Stir into hot mixture. Return to heat and boil for 1 to 2 minutes or until thickened. Transfer to a chafing dish. Garnish with orange slice. Serve hot with wooden picks. Makes 20 to 25 servings.
Chop onion and pepper fine; mix all ingredients and bake at 325° for 1 hour in covered casserole. (Also works well on top of wood stove.)
About 2 hours before serving or up to 2 weeks ahead, mix ingredients together. Preheat oven to 350°. Grease cookie sheet. Into large bowl, measure all ingredients except walnuts. With mixer at low speed, beat ingredients until blended. Increase speed to high; beat 1 minute, occasionally scraping bowl with spatula. With rubber spatula, stir in walnuts. Drop mixture by rounded tablespoonfuls, 1 inch apart, onto cookie sheets. Bake 15 minutes. With pancake turner, remove cookies to wire racks; cool. Store cookies in tightly covered container to use up within 2 weeks. Makes 1 1/2 dozen cookies.
Make white sauce by combining margarine, flour, water and bouillon. Add broccoli and cheese. Spice to taste.
Combine first 3 ingredients in heavy saucepan. Stir until mixture dissolves and starts cooking. Do not stir again. Place candy thermometer in and cook on medium-high heat until 279° (soft crack). Pour on a cold buttered marble slab. Pour flavoring and color on candy.
Cut ribs in serving size pieces and place in flat baking dish. Add water. Bake slowly for 2 hours. Take from oven and season with salt and pepper. Pour kraut over them (juice and all). Sprinkle on brown sugar and bake 1 hour more at 300°.
Rinse wings with cold running water; blot dry with paper towels. Using sharp knife or kitchen scissors, remove tip portions (freeze to use for chicken stock). Cut through triangle of skin at wing joint; bend parts backward to pop joint. Cut through joint, dividing wing into separate sections; remove and discard any visible fat. In large glass baking dish or large food-storage bag, place wings; drizzle with about 1/4 cup of hot sauce. Cover dish and refrigerate for several hours or overnight.
You will need 6 wooden ice cream sticks. Melt chocolate in double boiler. Place peanuts on waxed paper. Insert one stick lengthwise into banana. Dip each banana into chocolate, then roll in peanuts. Place on dish lined with waxed paper and refrigerate 30 minutes.
Bring water and margarine to boil. Add flour and salt. Stir vigorously over low heat until mixture forms ball. Remove from heat. Add eggs, one at a time, beating well after each addition. Drop 10 (1/2 cupfuls) of dough on lightly greased cookie sheet to form a 9-inch ring. Bake at 400° for 50 to 55 minutes or until golden brown. Remove from cookie sheet immediately. Cool. Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended. Reserve 1/2 cup cream cheese mixture; fold whipped cream and bananas into remaining mixture. Chill. Carefully cut top from ring; fill with whipped cream mixture. Replace top. Add remaining sugar, chocolate and milk to reserved cream cheese mixture. Mix well. Spread over ring.
Mix all ingredients together. Pour into a baking dish; bake at 350° for 20 minutes. Serves 4.
Cream yolks, sugar and flour; add milk. Stir into melted sugar. Stir and cook until thick. Remove from heat and add vanilla. Pour into baked pie shell. Top with either meringue or whipped cream.
Cut the sirloin into thin strips. Brown in Crisco. Add onions and garlic; cook until onion is tender. Combine soup, sour cream, mushrooms, catsup and Worcestershire sauce. Pour over meat and cook over low heat until done. Serve over egg noodles.
Boil potatoes with skins on until a fork can be inserted and potato falls apart easily. Boil eggs for 10 minutes. While potatoes and eggs are boiling chop the celery. After eggs are done chop the eggs. After potatoes are done chop potatoes into chunks. Place potatoes, eggs and celery in a large bowl. Mix them with the mayonnaise and the mustard. Add celery salt to taste. Feeds a crowd.
Drain juice from fruit and mix with margarine, white and brown sugar in a saucepan. Thicken with enough cornstarch to make thick. Mix with fruit and put in 8 x 10-inch baking dish.