HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients; mix well. Stuff one olive into each ball and smooth beef mixture around olive. Brown in 350° oven for 20 to 25 minutes. Meat balls can be refrigerated for up to one week. Makes 25 meat balls.
Saute ground beef and onions until brown. Drain well. Add remaining ingredients and stir over low heat until cheese melts. Serve in fondue dish or slow cooker to keep piping hot. Stir often to keep from sticking. Keep on low heat.
Cut steak in strips. Season with salt and pepper. Brown in hot oil in a large skillet. Add 2 cups water, beef bouillon cubes and onion. Cover and simmer for 1 hour and 20 minutes.
Cut each marshmallow into small pieces into a large bowl. Sprinkle with powdered sugar. Melt the chocolate and butter together and pour over the marshmallows. Add the nuts. Mix all together with a large spoon. On a piece of wax paper, sprinkle 2 or 3 tablespoons coconut. Take out 1/3 of the mixture to form a roll on the wax paper with your hands, about 2-inches in diameter. (It's messy, but good enough to be worth it.) Roll in the coconut and wrap tightly in the wax paper. Put in the refrigerator. When it is solid, cut in slices about 1/2-inch thick as you need it.
In large skillet, melt butter; add meat, onion and garlic. Cook until meat is done. Stir in flour, soup, mushrooms, salt and pepper. Simmer 10 minutes. Add sour cream and heat to serving temperature. Serve over noodles. Serves 6.
Cream together sugar and shortening. Add egg yolks one at a time. Melt chocolate in boiling water and add to mixture. Add flour alternately with buttermilk (including soda and buttermilk). Add vanilla and salt. Fold in stiffly beaten egg whites. Pour into 3 (9-inch) greased and floured cake pans. Bake 30 minutes at 350°. Fill and ice with German Chocolate Icing.
Combine softened cream cheese and Marshmallow Creme together until smooth. Serve with fresh fruit (banana, pineapple, apples, strawberries, etc.).
Cream the margarine, eggs and sugar. Add the flour, bananas and water; mix well. Add the vanilla and the pecans. Pour into a greased loaf pan and bake at 350° for 1 hour.
Boil 5 minutes; heat and boil lids and rings. Seal. Makes 12 pints.
Brown pork chops in heavy skillet. Season with salt and pepper. Drain grease. Place rice in 12 x 7 1/2 x 2-inch baking dish. Pour orange juice over the rice. Arrange browned pork chops on rice. Pour chicken soup over all. Cover and bake in moderate oven (350°) for 45 minutes. Uncover and bake 10 minutes longer.
Press 3/4 teaspoon of pepper into meaty sides of breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil. Stir well. Brush chicken lightly with melted butter mixture.
Mix all ingredients together. Divide into two balls. Roll in cup of nuts. Chill overnight for easier rolling.
Saute the bacon until almost crispy. Add the onions and continue to cook until onions become transparent. Add the potatoes, water, salt and pepper. Cook over medium flame, uncovered, for 12 to 15 minutes or until the potatoes are soft. Drain and chop the clams, reserving the liquid. Add the clams, 3/4 cup clam liquid, butter and half and half to the potato mixture. Mix well. Cook for 3 to 5 minutes over a medium flame. Serves 6.
Melt cheese and butter together for 2 1/2 minutes in the microwave. Sift powdered sugar and cocoa together. Add melted mixture into it, beating well. Add vanilla and chopped nuts and place in a buttered 13 x 9-inch cake pan.
Cook rump roast in crock-pot for about 5 hours on high setting. Drain the dripping and add remaining ingredients. Bring to a boil; boil for 1 minute. Remove from heat; add beef that has been sliced and cooled. Refrigerate 2 to 4 days, occasionally basting beef with marinade. Serve on hoagie rolls or French bread.
Mix cake mix and pudding together. Beat in eggs, oil and water. Stir in chocolate chips and nuts. Spray a 13 x 9-inch pan or a Bundt pan with nonstick spray. Pour mixture into pan and bake at 350° for 40 to 45 minutes. Frost with chocolate or fudge frosting.
Cream sugar, oil and egg yolks together. In a separate bowl, beat egg whites until fluffy. Add egg whites to creamed mixture. Fold together. Add chocolate, flour and vanilla. Mix well. Put into an oiled baking pan. Bake at 350° for 25 minutes.
Sift flour, salt and baking powder together. Rub in shortening as lightly as possible with fingers, just working until the fat is blended with flour. Then mix a very soft dough with liquids (keeping liquid as cold as possible). Mix with pastry blender or knife rather than spoon or hand, as blades or knife edge is colder and also because it cuts and mixes the dough more thoroughly. Turn the dough onto a well floured board and roll or pat with hand until about 3/4-inch thick. Cut into biscuit and lay them not touching on a baking pan. Bake in quick (about 400°) oven 12 to 14 minutes.
Beat butter and shortening thoroughly. Add very finely grated cheese; mix well. Lightly spoon flour into measuring cup; level off. Blend flour, salt and cayenne pepper together. Add in 3 additions. Mix well after each addition. Make a roll of dough. Press into cookie tube firmly. Hold cookie maker firmly; press. Bake at 350° approximately 12 minutes. Yields 10 dozen.
Cut meat in 6 pieces, then coat with mixture of flour, salt and pepper. Place in a 3-quart casserole. Cover with onion. Break up tomatoes with fork and pour over top. Cover. Microwave at medium power level for 60 to 70 minutes, rearranging meat after 30 minutes, until tender. Makes 6 servings.
Put all ingredients in a pot. Boil 3 minutes. After it starts boiling place in a bowl of ice water to thicken. Put in pecans and place in a buttered dish.
Cook sugar, syrup, salt and water to soft ball stage. Add peanuts. Cook 1 to 2 minutes until well mixed. Remove from heat. Add baking soda and beat quickly with spoon. Pour onto greased jelly roll pan. Spread. Cool and break.
In a large bowl, beat egg. Add hominy, cheese, milk, onion, bacon, butter and pepper; mix well. Spoon into a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 350° for 45 minutes or until bubbly and top begins to brown. Let stand a few minutes before serving. Garnish with parsley if desired. Yields 8 servings.
Mix cake mix, oleo, egg and nuts and press in bottom of 9 x 13-inch pan. Mix all of remaining ingredients thoroughly and pour over the other ingredients already pressed in the pan. Bake 1 hour at 325°. Cool and cut in pieces the size you want to serve. You can cut in small pieces or a little larger with a scoop of Cool Whip.
Preheat oven to 425°. In large bowl, beat milk and other ingredients with mixer or wire whisk. Pour into crust and bake 15 minutes. Reduce heat to 350° for 35 to 40 minutes longer. Cool and garnish. Can be frozen.
Combine the first five ingredients; set aside. Prepare cake mix according to package directions. Pour half of the batter into a greased 13 x 9 baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture.
Arrange chicken breast halves in a 10 x 6 x 2-inch baking dish coated with cooking spray.
Mix all ingredients. Beat 2 minutes. Grease and flour Bundt pan. Pour 1/2 of batter into pan. Sprinkle cinnamon mixture over batter. Then top with rest of batter. Bake at 350° for 40 to 45 minutes or until done.
Preheat oven to 350°. Cream butter with sugar until fluffy. Beat in eggs and vanilla. Sift cocoa with flour, baking powder and salt; work into creamed mixture. Stir in nuts and bake 30 to 35 minutes in greased 8 x 8 x 2-inch pan, or just until pulls from sides. Cool to room temperature upright in pan on a wire rack. Cut into 16 squares and serve.
Bring sugar, milk, butter, salt and vanilla to a rapid boil in large pan. Boil for 5 minutes. Add to sugar mixture the chocolate bar, marshmallows, chocolate chips and pecans. Stir and mix rapidly until all ingredients are blended in. Put fudge into a large cake pan greased with butter (13 x 9-inch or larger). It sets very fast. Cut into squares.
Beat together all ingredients, except shrimp. Fold in shrimp last. Serve with rye party bread.
Cook and stir chicken and garlic in hot oil in large skillet or wok until tender and lightly browned, about 7 minutes. Stir in scallions, preserves and chili sauce. Heat through. Serve over rice. Supposed to feed 4; 2 or 3 is more like it.
Sift all dry ingredients in one bowl. Cream sugar and oil in mixing bowl. Add eggs, one at a time. Add pumpkin and beat in well. Add dry ingredients. Let set for 30 minutes. Pour into 2 loaf pans. Pull dough away from center with a spoon. Bake in preheated oven at 325° for 1 hour.
Preheat oven to 375°. Separate biscuits into 10 biscuits. Roll or press each into 4-inch circle. Spread with margarine. Combine cheese and oregano. Sprinkle over biscuits. Place sausage on biscuit. Roll biscuit around sausage. Cut into 3 or 4 pieces. Bake 10 to 12 minutes. Serve hot.
Preheat oven to 350°. In large bowl, beat cake mix, oats, margarine, sugar and 1 egg until crumbly. Reserving 2 cups crumb mixture, press remainder firmly on bottom of 13 x 9-inch baking dish; bake 15 minutes.
When I baked, after the first rising and the loaves had been formed, I reserved enough of the dough for several "muffins." I then fried these in a small amount of oil. Delicious served with brown beans and ham, etc.
Spread mixture of avocados, mayo and garlic salt on bottom of dish. Add sour cream and taco seasoning as second layer. Add cheeses as next layer. Sprinkle tomatoes, onions and olives on top. Use as dip with Tostitos. Best when comes to room temperature.
Pour over meatballs. Bake at 350° for 1 to 1 1/2 hours. The soup adds most of the seasoning.
Bring these ingredients to a boil, stirring constantly. Spread on cake. Place iced cake under broiler for a few minutes. Remove and cool.
Lightly grease 2 dozen 1 3/4-inch mini muffin cups. Separate flake rolls into 12 equal pieces. Cut each in half. Press each into bottom and sides of muffin cups, making small pinched lip. Divide shrimp evenly among pastry shells.
Beat egg white and salt until stiff. Add sugar and mix. Fold pecans into mixture, coating well. Melt butter on cookie sheet or pan; spread pecans evenly and bake at 325° for 20 minutes, turning every 10 minutes. Be careful not to burn. Put pecans in paper bag and shake to prevent sticking together.
Combine first 3 ingredients. Pour mixture over strawberries. Let stand for 10 minutes, then drain.
In a bowl, mix butter, eggs, bananas and honey. Mix together yogurt and baking soda. Add to mixture and cream. Add flour to creamed mixture and stir just until blended. Stir in oatmeal. Fill muffin cup 2/3 full of filling. Bake at 375° for 18 to 20 minutes. Makes 18 muffins.
Cut up chicken; remove the skin. Use mainly the breast, thighs and legs. In large electric skillet, melt butter. Add garlic. Sprinkle on bottom of skillet. Now add cut-up chicken. Simmer until lightly brown on one side.
Spread bottom of buttered casserole dish with 8 pieces of dried beef. Roll chicken breasts in bacon and place on top of beef. In blender, mix soups, celery and sour cream. Pour over chicken and bake for about 1 1/2 hours at 375°. Great over egg noodles.
Place Velveeta cheese and cream cheese in a large bowl. Let come to room temperature. Mix cheeses well. Add nuts, garlic powder and salt; mix well. Shape into ball; roll in chili powder. Wrap in foil; chill until firm.
Preheat oven to 350°. Slice and peel apples and place in greased baking dish. Sprinkle with mixture of flour, sugar, baking powder, salt and unbeaten egg (which has been mixed with fork until crumbly). Next pour melted butter all over top of mixture. Sprinkle with cinnamon. Bake 30 to 40 minutes in preheated oven at 350° or until apples are soft (great with milk or ice cream).
Cook beef thoroughly. Do not brown. Put meat and apples through metal blade of food processor. Return to cooking pot. Add all the remaining ingredients. Stir well. Bring to boil. Lower heat. Simmer covered for 30 minutes. Makes 8 pints. Can be canned. Process for 60 minutes at 10 pounds of pressure.
Mix first 4 ingredients. Then sift together rest of ingredients and stir into first mixture. Form balls the size of walnuts. Place about 2-inches apart on greased baking sheet. Bake 10 to 12 minutes at 375°. Roll in powdered sugar while still warm.
Pour boiling water over butter, sugar and salt. Let cool. Dissolve yeast in warm water. Beat in eggs. Add to cooled mixture. Add flour and mix. This will be very thin. Let stand overnight, covered, in refrigerator. Shape 2 hours before baking. Brush with melted butter and bake at 425° for 12 minutes.
Cream together zucchini, sugar, oil and eggs. Combine dry ingredients and gradually add to creamed mixture. Pour into well-greased and sugared Bundt cake pan. Bake at 350° for 1 to 1 1/3 hours. Immediately after removing from oven, run knife around edge of pan and center to loosen cake. Let cool completely before removing from pan. Pour Vanilla Glaze over and let set.
Beat eggs until foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Add flour, salt, soda, cinnamon and baking powder. Mix together. Add nuts; mix well. Divide batter into 2-greased loaf pans. Bake at 325° for 1 hour or until toothpick comes out clean.
Mix margarine, sugar and eggs. Use mixer for this. Add coconut, vinegar and vanilla. Mix well. Heat oven to 350°; bake one hour.
Mix all together. Let boil 20 minutes. Pack in jars and seal. Good on hot dogs.
Cream sugar and shortening; add slightly beaten egg whites. Mix flour, baking powder and salt and add alternately with milk to creamed mixture. Pour into two 8 or 9-inch cake pans and bake at 350° for 45 minutes. Cool and spread filling between layers and on top of cake.
Peel and pit 3 pounds peaches. Use grinder to chop in 1/4-inch pieces. Measure peaches; add lemon juice and sugar. Bring mixture to a full rolling boil, stirring constantly. Then add Certo and margarins; boil 1 minute. Remove from heat. Skim foam off. Pour into sterilized jars and seal. Yields 8 cups.
Mix above ingredients. Bake in 350° oven for almost 1 hour. Easy to burn, watch it. Serves 16.
Preheat oven to 350 degrees. Spread crescent roll dough on 13-inch baking stone or pizza pan and pinch seams together. Bake for 10 - 15 minutes until brown. Remove from oven and let cool completely. Combine cream cheese and sugar, mixing until blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into wedges or squares. Serves 8 to 10.
Preheat oven to 350°. In a large bowl combine flour and sugar. Add the sour cream and beer alternately; mix well. Pour batter into a greased loaf pan. I divide mine into 2 loaves. Bake for 45 minutes; brush top with butter. Bake for 15 to 20 minutes more. Let cool slightly. Serve warm, cool or sliced and toasted.
On a platter or baking sheet, place angel food cake. Spread 1/2 vanilla pudding, sprinkle 1/2 of crushed pineapple and spread 1/2 Cool Whip. Repeat. Place in refrigerator for 12 hours. Freeze for 2 hours, then thaw.
Preheat oven to 325°. Arrange chicken breast in baking dish. Mix together the mustard, molasses, vinegar, soy sauce, crushed pineapple and brown sugar. Spoon mixture over chicken. Bake in a 9 x 13-inch pan for 45 minutes to 1 hour (basting frequently) or until chicken is tender.
Preheat oven at 350°. Mix all ingredients all at once in large mixing bowl. Mix until well blended. Pour into two bread pans coated with Pam spray. Bake for one hour, or until knife comes out clean.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding using 3 1/2 cups milk. Pour over cream cheese layer. Chill overnight. Spread remaining topping over pudding. Makes 15 servings.
Cover chicken with water and cook until tender. Remove from broth and cut up. Save broth, setting aside 1/2 cup for later use. In broth, cook the spaghetti until tender and drain. In skillet, cook onion and bell pepper in margarine until tender but not brown. Add cheese and stir until melted. Add soup, tomatoes, English peas, chicken and spaghetti, stirring after each addition. Now add the 1/2 cup of broth saved earlier. Stir mixture well. Pour into casserole dish and bake at 350° until bubbly (approximately 30 minutes).
Preheat griddle or waffle iron. Grease lightly. Blend muffin mix, egg, shortening and milk. Bake on hot griddle or waffle iron.
Preheat oven to 350°. Combine tomato sauce, garlic and oregano in a bowl. In another bowl, beat the eggs. Then beat in Ricotta, Parmesan and nutmeg. Pour a generous amount of sauce on bottom of 9 x 13-inch baking dish/pan. Alternate lasagna, sauce, cheese mixture and Mozzarella, making layers ending with Mozzarella. Cover pan tightly with aluminum foil. Bake 1 hour, remove foil and bake another 15 minutes. Let sit 10 minutes before cutting.
Brown sliced steaks in skillet. Saute small onion. Add venison, tomatoes and onion to crock-pot. Cook on low heat until meat falls into small pieces (bite-size). Salt and pepper to taste. Serve over rice with garlic toast or bread.
Boil or bake chicken breasts until done. Chop into bite size pieces. Cook broccoli, drain and put in bottom of deep casserole dish. Spread chicken on top. Mix together soup, mayonnaise and curry powder. Spread on top of chicken. Sprinkle with cheese. Top with buttered bread crumbs. Bake at 350° for 1/2 hour or until mixture is bubbly. Serve with rice. Serves 4 to 6.
Pour into a greased casserole and bake at 400° for 30 to 40 minutes. Serves 6.
Mix cornbread mix, eggs and milk. Lightly brown ground beef with onion. Put half of the cornbread mixture in a lightly greased pan; spread meat mixture on top and cover with half of cheese. Spread the other half of cornbread mix and cover with the rest of cheese. Bake at 350° for 1 hour.
Beat cream cheese; gradually add cream and beat until smooth. Stir in remaining ingredients and blend. Chill. Makes about 1 1/2 cups.
Blend cream cheese, peanut butter, sugar and Cool Whip. Pour into graham cracker crust. Chill for about two hours.
Mix all ingredients, except cheese, together well. Drop by large spoonfuls into frying pan and brown well on both sides. Sprinkle with grated cheese and cover until melted.
Brown ground chuck and onion in fat. Add next 7 ingredients. Cook for 30 minutes to 1 hour. Put noodles in the bottom of a baking dish, 9 x 13-inch. Cover with sauce, then Ricotta cheese. Cover with grated Swiss cheese. Bake about 30 minutes at 350°. Serve with Parmesan cheese.
Bring 4 cups water to a boil. Add 3 3/4 cups sugar and boil 8 minutes. Remove from heat and take a little of the mixture and stir in 1/2 cup instant coffee. Return to burner and bring to a boil. Remove from heat and allow mixture to cool for several minutes. Stir in 1/5 of vodka. Split whole vanilla bean lengthwise and place in 1/2 gallon jug. Pour hot mixture into jug and cap. Let stand for 2 weeks. Remove the vanilla bean and drink!
Brown ground meat and drain. Add onions, McCormick seasonings and tomatoes. Cook 45 minutes to 1 hour. Blend beans until creamy and add to chili. Cook 30 to 45 minutes more.
Mix together and refrigerate. If desired, add chopped parsley, pimiento or dry onion soup mix. Chill.
Melt chips in double boiler. Add remaining ingredients and mix well. Drop by heaping teaspoonfuls onto wax paper. Let cool until firm.
Remove seeds from peppers. Use plastic gloves and keep away from face. Chop and cook peppers in boiling water bath for 10 minutes. For milder sauce, drain water and boil again with fresh water. Mix cornstarch with a little water. Slowly add to peppers. Mix the rest of ingredients and cook until it thickens.
Mix Jell-O with boiling water. Add strawberries (still frozen). Add pineapple and banana. Mix well. Pour half of mixture in Jell-O mold. Place in freezer for 30 to 40 minutes to set. Spread with 1 to 1 1/2 cups of sour cream. Pour rest of Jell-O mixture on top and refrigerate.
Combine butter, sugar, 1/2 c. brown sugar, egg yolks and vanilla in large mixing bowl; beat until thoroughly blended.
Blend Cool Whip and pudding together. Crush cookies in bowl. Add the cocktail with juice. Add Cool Whip and pudding mixture. Stir and chill. Goes with anything.
Cream sugar and margarine until very light. Add eggs and beat lightly. Add almond extract and vanilla. Then add flour sifted with baking powder. Beat until very light. Put through cookie press in desired shapes onto cookie sheet. Shapes are usually in O's or S's. Bake until light in color.
Cut meat into bite size chunks and place in a large bowl. Thaw and drain carrots, onions and beans. Clean the mushrooms and cut in half. Cut yellow pepper into strips. Add these vegetables to the meat.
Lightly brown the meat in a small amount of oil. Add the soda; do not cover meat (about halfway). Cover and cook on medium heat about 10 to 15 minutes, turn meat and cook another 10 to 15 minutes (until done). Add ketchup, mixing with remaining sauce. Remove cover and cook 10 minutes or until chicken is done.	Sauce should be thick. Add more ketchup if necessary.
Chop half of cabbage, cut other half into wedges. Brown hamburger and onion lightly, drain. Add rice, tomatoes, soup, water and chopped cabbage. Mix well, put into casserole. Put cabbage wedges on top. Cover. Bake in 350° oven until cabbage is tender. Serves 6.
Beat together sugar and eggs. Blend in oil and vanilla. Stir in zucchini and pineapple. Mix coconut, raisins and pecans. Stir together flour, cinnamon, baking soda, baking powder and salt. Stir coconut mixture into flour mixture. Stir all into batter. Grease and flour two bread pans. Divide mixture between pans. Bake at 350° for 60 to 65 minutes.
Put the sugar, cornstarch, Jell-O and 7-Up in pan; cook until it thickens. Set aside and cool. Pour into baked pie crust. Slice strawberries and lay over the mixture in the pie crust.
Heat oven to 350°. Grease 2-quart casserole or grease and flour 9 x 5-inch loaf pan. Mix all ingredients, beat vigorously 30 seconds. Pour into pan of your choice. Bake approximately 45 to 50 minutes until golden brown. Serve warm.
Heat all ingredients until melted and bubbly, then dip large chunks of heated French bread into the fondue and devour to your hearts content.
Mix all ingredients. Simmer on low for 2 to 3 hours. Serve with cornbread.
Spread rice evenly over bottom of 9 x 12-inch baking pan. Place chicken on top of rice with skin side up. Mix soup with water. Pour over chicken, cover and bake at 275° for 1 1/2 to 2 hours.
Cook and stir chicken in hot butter in large skillet until lightly browned. Add sausage, green pepper, onion and celery; cook until vegetables are just tender, about 5 minutes. Mix in tomatoes and water; bring to a full boil. Stir in rice, salt and hot pepper sauce. Cover; remove from heat. Let stand 5 minutes. Fluff with fork; sprinkle with parsley. Makes 4 servings.
Combine cracker crumbs and chili powder; set aside. In separate bowl, blend egg product and chilies. Coat chicken with flour; dip into egg mixture. Coat with cracker crumbs. Place on greased sheet. Drizzle with margarine. Bake at 350° for 20 to 25 minutes or until done. Serve with salsa.
Beat up hickory nuts very fine until the mixture can be formed into balls. Place in a saucepan and cover with boiling water. Stir well separating the shells from the "goodies." Strain through a cloth or fine sieve. Add either cooked rice or mashed hominy. Heat and serve in a bowl just as you would soup. Season with sugar.
Preheat oven to 425°. Butter a 9-inch square baking pan. Lightly beat eggs with milk and butter. Set aside. In another bowl, combine flour, cornmeal, sugar and chili powder. Stir in milk mixture until combined. Spread batter evenly into pan. Bake 25 to 30 minutes or until top is golden brown. Insert fork into center. If it comes out clean, cool in pan. Cut into pieces and serve. Makes 24 servings.
Saute onion, celery and butter. Add remaining ingredients and mix well (extra broth may be needed to make mixture really moist). Bake at 350° until brown (approximately 30 minutes).