HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix everything but meat; let stand to soften. Mix in meat. Roll into small balls. Broil in oven 5 to 8 minutes, using a large cookie sheet. To barbecue, place meat balls in crock-pot. Add enough sauce (one large bottle of barbecue sauce) to cover.
Follow the directions of Solomon for bringing up a child (Proverbs 27:14), that is beat with a rod. Just as a matter of accuracy, I might add that since this is a butter cake, but with little leavening except the air and eggs, bake it as a loaf cake at 325° for about 50 minutes. When it tests done, turn out on rack and cool. Slices best after a few hours.
Sift dry ingredients to buttermilk, eggs and oil. Mix until blended. Pour 1/2 cup batter onto griddle.
Combine potatoes, sugar, butter, vanilla, allspice and evaporated milk. Pour into buttered pan. Mix coconut, pecans and brown sugar in blender or processor. Pour on top of souffle. Decorate with marshmallows. Bake at 350° for 30 minutes.
Place chicken in baking dish. Bake, covered, 15 minutes in preheated 425° oven. Drain.
Combine all ingredients except sausage in large skillet. Place sausage on top. Cover and simmer 30 minutes until heated through. Weiners or smokie links can be used for the Polish sausage.
Cook squash and onion until done. Drain and mash. Add cheese and margarine while mixture is still hot. Add egg, milk, crackers, salt and pepper. Put in buttered dish. Bake at 350° until brown, about 25 to 30 minutes.
Heat bacon drippings in a large skillet over medium heat. Add corn kernels, and cook 5 minutes. Stir in 1/4 c. milk, salt, and pepper. Cook, uncovered, over medium heat 30 minutes, stirring frequently.
Cut margarine into flour. Add grated cheese, salt and red pepper or Tabasco. Bake at 200°.
Mix in order given. Place in 9-inch unbaked pie shell. Bake at 425° for 15 minutes, then at 350° for 45 minutes. Done when knife inserted comes out clean.
Cook green beans; drain. Fry bacon until crisp. Drain mushrooms, reserving liquid. Cook mushrooms and onion in margarine for 1 minute. Stir in flour and salt. Add mushroom liquid and sour cream.
Peel eggs. Cut in half, removing yolk into medium size bowl. Place egg whites in tray. Smash egg yolks until fine, crumbly consistency. Add remaining ingredients to desired taste. Refrigerate 1 hour. Ready to serve.
In a large bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover and refrigerate overnight, stirring several times.
Combine all ingredients but whipped cream. Process on high in blender for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. Serves 4 to 6.
Press dough into an 18 x 13-inch lightly oiled pan. Heat in a frying pan the garlic, onions and peppers; using the olive oil also. Saute a few minutes, cover and reduce the heat to low. Cool the pepper mixture over low heat for 20 minutes, stirring occasionally. Add everything, except for the cheeses, to the pan until the excess water evaporates. The peppers should be very tender and the mixture not watery. Allow the mixture to cool completely. Spread 1/2 of the mixture lengthwise down the center of the dough. Add half of each cheese. Fold one side of dough over mixture. Repeat and fold other side over. Bake in preheated oven at 375° for 45 minutes or until golden brown.
Melt marshmallows and milk in double boiler. Add lemon juice. Let cool. Add strawberries, raspberries or other fruit. Fold in whipped topping. Refrigerate for 2 hours.
Mix all ingredients and pour in pie shell. Bake in 350° oven for 25 minutes.
Season each of corn with your choice of seasoning, just enough to give it zing. Wrap a slice of bacon around each ear. Roll up each ear in aluminum foil, twisting ends. Place on hot grill for appr. 10 minutes each side, or until done.
Mix together the first 4 ingredients. Bake for 15 minutes at 375°. Cool. Mix the cream cheese and powdered sugar together. Add the Cool Whip. Put this on crust; let set for 15 minutes. Put apple pie filling on top of this.
Put browned sausage in baking dish. Add remaining ingredients. Bake at 350° for 1 hour or until rice is tender.
Mix Hawaiian Punch and lemonade concentrate. Add ice in one chunk. Slowly add ginger ale and champagne so as not to lose fizzle. Serve as is.
Cut red pepper into 1 inch squares. Heat oil in large skillet. Add red pepper, cauliflower, peas (unthawed), water, salt, pepper and cumin. Cover tightly and cook over high heat, shaking the pan often until cauliflower is just tender; about 8 minutes.
In bowl, mix 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 can condensed milk and melted oleo (margarine). Spray a 9 x 13-inch baking dish. Put rice and seasoning in; place chicken breasts on top. Pour margarine and soup mixture over the top and bake. Bake in 275° oven for 3 hours. Cover with foil first 2 hours, then remove for remaining hour. Serves 8.
Cut fryers up in small pieces; sprinkle seasoned salt, black pepper and garlic powder. Sprinkle or shake all ingredients in a bag with chicken. Put in a 9-inch oblong pan with soups, rice and onion. Cover and cook at 300° for 1 hour or until good and done. Serves 6 to 8.
Mix dry ingredients (except salt) until well blended. Mix yogurt, honey and salt in separate bowl. Stir honey mix into dry ingredients until well blended. Pour into greased muffin tins. Bake at 350° for about 30 minutes. Makes 6.
Cook macaroni as directed; drain. Melt butter in heavy saucepan; blend in flour. Stir in milk slowly and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese melts. Place macaroni in 1-quart casserole. Pour cheese mixture over macaroni. Sprinkle bread crumbs on top. Bake in 400° oven 20 minutes.
Marinate strips of pork and onion in soya sauce for 20 minutes. Dissolve cornstarch in water. Heat oil until it begins to smoke in a wok or skillet. Add pork and onion and stir-fry until pork is browned. Cover and cook 3 more minutes until thoroughly cooked. Uncover and add bean sprouts and celery. Stir and cook 2 minutes. Add rest of ingredients and stir-fry thoroughly. Cover and cook 3 more minutes. Uncover and add cornstarch solution, stirring thoroughly, before adding to the wok. Shut heat off and stir all food together. Serve over rice. Serves 4 to 6.
Mix all ingredients well and store in Tupperware or tightly covered jar. To use, fill cup or mug 1/2 full of mix and add boiling water. Stir.
Combine cream cheese, sugar and 1 beaten egg, mixing well, until blended. Set aside. Combine dry ingredients. Add combined oil and remaining 3 eggs, mixing until moistened. Fold in carrots and nuts. Reserve 2 cups batter. Pour remaining batter into greased and floured 9-inch Bundt pan. Pour cream cheese mixture, spreading to cover. Top with batter. Bake at 350° for 55 minutes, or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pan; sprinkle with powdered sugar.
Combine water, parsley, pepper and seasoning in covered saucepan. Bring to a boil. Combine oil, butter, garlic and parsley in 10-inch skillet and bring to frying temperature.
Peel and core apples; slice. Melt margarine in skillet over medium heat. Simmer apples in skillet until tender. Add water, if needed. Sprinkle with cinnamon and sugar. Mix together.
Mix flour, salt and baking powder. Then add lard, mixing with a fork. Mix in egg or eggs. Add enough water little at a time. Roll thin. Then cut. Drop into boiling broth. Stir while dropping into broth. Cook for 30 minutes.
Cream the first 3 ingredients together. Add the remaining ingredients in order given. Roll dough in small balls and put on ungreased cookie sheet. Dip fork in cold water and press each cookie. Bake at 350° for 10 to 12 minutes or until light brown. Do not overcook. I get 35 cookies on a 12 x 16 1/2-inch sheet. May line sheet with heavy foil.
Mix Jell-O and crushed pineapple (undrained) into pan; bring to a boil, then let cool. Mix buttermilk and Cool Whip in bowl, adding the cooled ingredients. Pour into container and chill to set.
Mix altogether. Butter bread, spread with mixture, then put sliced Mozzarella cheese and top with another slice buttered bread. Grill.
In glass pan, melt butter. Pour pineapple over butter, then pour blueberries over pineapple. Put dry cake mix over blueberries. Sprinkle sugar over dry cake mix. Bake at 400° until golden brown.
Stir all ingredients; do not beat. Sift together flour, sugar, salt, soda and cinnamon. Add eggs, oil and vanilla. Stir in undrained pineapple, nuts and bananas. Bake at 350° for 25 minutes in 3 (9-inch) pans.
Combine meat, egg, onion, 3/4 cup corn flake crumbs, barbecue sauce and seasonings; mix lightly. Press meat mixture into bottom and sides of 9-inch pie plate. Bake at 350° for 15 minutes. Remove meat shell from oven; drain.
Brown hamburger and drain. Add other ingredients to hamburger and simmer until smooth and creamy. Pour over chips (tortilla) and top with chopped lettuce, tomato, onions, etc.
Drain pineapple, reserving 3 tablespoons liquid. Mix reserved 3 tablespoons liquid, dressing, mustard, curry and salt in a large bowl. Add pineapple and remaining ingredients; mix lightly. Refrigerate. Spoon chicken mixture over lettuce-lined platter, if desired. Makes 4 servings.
Layer cubed bread in buttered 9 x 13-inch pan. Cover bread with bacon pieces and onion. Beat together eggs, milk, salt and pepper. Pour over bread. Sprinkle grated cheese on top. Drizzle butter over cheese. Cover and refrigerate overnight. Bake at 325° for 1 hour. Serves 6 to 8 persons.
Mix the shrimp and mayo and put 1 teaspoonful or so on a party rye bread. Sprinkle with cheese. Bake until cheese is melted.
You will also need 1 pint-size and 1 gallon-size zip-type plastic bag.
Place chicken in 19 x 13-inch pan. Mix soup mix, dressing and apricot preserves. Pour over chicken. Bake at 350° for 1 1/2 hours. Serve with white rice.
Remove all skin from chicken and rinse and dry pieces thoroughly. Add seasoned salt to chicken to taste. Dip in milk and roll in cornflakes crumbs; let stand briefly so coating will adhere. Place chicken in an oiled baking pan. Line with foil for easy clean up. Do not crowd pieces (should not touch). Bake at 400° for 45 minutes or until done. Crumbs will form a crispy skin.
Combine first 4 ingredients. Cook on low heat for 7 minutes. Add Rice Krispies. Shape into balls. Roll in powdered sugar. Place on wax paper to cool. Store in tightly closed plastic container.
In a shallow glass baking dish, mix the vinegar, mustard, soy sauce, honey, basil, thyme and pepper. Add the chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Transfer the chicken to a grill or broiling rack, reserve the marinade and place in a 1-quart saucepan.
Combine all ingredients. Place in blender. Turn blender to high and blend for approximately 30 seconds. Cycle blender on and off until ice is completely crushed. Serve immediately.
Preheat oven to 350°. Brown meat and onion; drain. Stir in salsa, corn, mayonnaise and chili powder. Layer half of meat mixture, chips and cheese in a 2-quart casserole. Repeat layers. Bake for 20 minutes or until heated through. Top with lettuce and chopped tomato before serving. Serves 6.
Cream shortening and sugars. Add eggs and pineapple. Mix well. Add vanilla. Sift flour; measure and sift again with salt, soda and baking powder. Add to mixture. Add nuts and drop by teaspoonfuls on a greased cookie sheet. Bake 10 minutes in 425° oven. (Sometimes it takes longer than 10 minutes, depending on size of cookie.)
Mix jello according to package directions. Then add cream cheese and blend well with mixer. Add pineapple and 1 cup of 7-up.
Combine first 5 ingredients in a blender, or food processor, and process until smooth. At this point, before adding cheese, mixture can be frozen in airtight container and kept for several months.
In a medium bowl, combine orange pieces and 1/2 cup liqueur. Toss to coat; freeze for 24 hours. Combine 1/2 cup liqueur, juice and the white wine. Just before serving, pour into a punch bowl. Then stir in sparkling water, champagne and frozen orange segments.
Mix ground beef with egg. Add remaining ingredients except flour in order listed; mix well. Form into loaf. Place in baking pan. Rub small amount of flour on top of loaf. Bake in preheated 350° oven for about 45 minutes or until done. Yields 6 servings.
In a large heavy pan, bring 2 cups milk, sugar, butter and chocolate to a boil. Remove from heat. Whisk together cornstarch, remaining milk, egg yolks and vanilla. Off the heat, add this to cooked mixture, stirring constantly. Return to heat, adjusted to low. Mix with wire whisk until thick and smooth. Stir in marshmallows and continue stirring until melted. Pour into cooked pie shell and refrigerate. Pat wax paper on the pie while refrigerating to avoid cracking. Top with whipped cream before serving. Serves 6.
Mix first 3 ingredients together. Spread in 9 x 13-inch pan and bake at 350° for 10 minutes. While cooling, mix cream cheese, 1 cup sugar and Cool Whip together and spread on top of crust and refrigerate. Dissolve Jell-O in boiling water, then add cold water and frozen strawberries; stir until strawberries are thawed. Refrigerate until set. Then spread on top of cream cheese mixture. Chill until ready to serve.
Cook beef, green pepper, onion and garlic in oil until beef is slightly browned. Add all ingredients except beans and simmer, uncovered, 45 minutes. Stir in undrained pinto beans. Simmer 15 minutes. For a thinner mixture, add water. Serves 8.
Brown ground beef, onion and bacon. Heat together brown sugar, ketchup, chili powder, dry mustard, white sugar, salt, pepper, molasses and barbecue sauce. Combine with first mixture. Combine mixture with butter beans, baked beans or pork and beans and kidney beans.
Cut steak diagonally across the grain into thin slices, then into 2 inch strips. Heat oil in skillet over medium heat. Place split garlic clove into hot oil. Remove after 3 minutes; add meat and turn until browned. Mix onion, green pepper, mushrooms, salt, pepper and ginger. Cook over medium heat, stirring constantly until tender, about 5-6 minutes. Blend cornstarch smoothly with small amount of cooled broth, then blend all together with soy sauce. Cook until liquid is thickened. Serve over rice.
Wash and pack cucumbers (small) in gallon jar or container with tight lid. Add vinegar, alum, salt and pickling spices. Put all in jar and finish filling jar with water so pickles are covered. Shake well and leave in jar until before Christmas. Open near Christmas and wash pickles well. Slice and put back in clean jar. Add sugar and water; stir until sugar is all dissolved (daily). Keep in refrigerator. I transfer to small jars after sugar is dissolved. I make them up about August or September when pickles are in.
In a 10-inch Teflon skillet, melt butter over medium heat. Stir in sugar and dates; remove from heat. Stir in egg. Return to heat and continue cooking over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes). Boil, stirring constantly, for 1 minute; remove from heat. Stir in rice cereal, 1 cup flaked coconut, cherries and vanilla until moistened. Let stand 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll each ball in remaining 2 1/2 cups flaked coconut. Makes about 5 dozen.
Preheat oven to 425°. Press hash brown potatoes between paper towels to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Remove from oven.
Combine first 10 ingredients. Shape into balls the size of a walnut. Brown in hot fat. Remove meat. Stir flour, paprika, salt and pepper into fat. Stir in boiling water and cream. Return meat to gravy. Cook 15 to 20 minutes.
Bring all ingredients to a boil until sugar dissolves (a good rolling boil). Turn off burner but leave on the burner until bubbling stops. Yields 3 3/4 cups.
Mix pear slices with sugar, rind, juice and spice. Arrange in a 9-inch unbaked pie shell. Dot with butter. Cover with top crust. Slit pastry to allow steam to escape. Bake at 375° for 40 to 60 minutes.
Place chicken breasts on slices of beef. Put 1/2 slice of bacon on each piece of chicken. Mix sour cream, can of soup and spread over meat. Bake 3 hours at 300° in an uncovered pan. Great company dish!
Toss everything together. Add salt to taste. Refrigerate several hours. Toss again - drain and serve.
Mix together stuffing mix and margarine. Save enough for top and bottom of casserole. Mix remainder with all the other ingredients. Bake at 350° for 30 to 35 minutes.
Butter a 9-inch square pan. Melt butter in 2-quart saucepan. Stir in sugar gradually. Add syrup and water; cook over moderate heat, stirring occasionally, to 290° on candy thermometer; add 1 cup of the nuts. Cook 3 minutes more, stirring constantly. Pour into pan. When cold, remove from pan. Melt chocolate over hot water. Coat one side of toffee; sprinkle with chopped nuts. Allow to set for a minute or so. Flip over on waxed paper and repeat. Break into bite size pieces. Makes 1 3/4 pounds.
Cook rice until tender and water is absorbed. Chill. Combine rice, pineapple, marshmallows and cream which has been whipped until stiff. Serve as a dessert or as a salad.
Add eggs and sugar to oleo. Beat 2 minutes. Add vanilla and flour. Beat 2 minutes. Add nuts and coconut. Bake in tube or square pan at 300° for an hour.
Cream butter, brown sugar, egg, milk, and vanilla in large mixing bowl until well blended. Combine oats, flour, cinnamon, soda and salt. Mix into creamed mixture. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on greased baking sheet. Bake at 375° for 10 to 12 minutes. Cool on baking sheet for 2 minutes and remove.
Heat sugar and water until sugar dissolves; cool. Combine fruit juices, ginger ale, sparkling water and fruit. Add syrup; pour into punch bowl. Add ice cubes. Drop in sherbet by spoonful or in balls, using an ice cream dipper. Makes 20 to 25 servings.
Peel and grate potatoes into ice water. Drain and dry in paper towels until you have 2 cups. Beat eggs; mix in onion, flour, salt and pepper. Combine with very dry potatoes. Drop by large spoonfuls onto sizzling, hot griddle. Brown to degree you like, then turn and brown other side. Keep warm until all are fried.
Melt butter or margarine in skillet. Blend in honey. Add carrots, heating slowly. Turn occasionally until carrots are nicely glazed.
Mix all ingredients in large bowl. Put into greased pan and chill overnight. Bake, uncovered, at 350° for 1 hour.
Cook Stove Top mix as directed. Cook soups together with 2 cans of water or milk. Pour broth over stuffing mix, enough to moisten. Combine stuffing mixtures. Layer stuffing mix, chicken and soup, then repeat. Cover with cornbread crumbs and moisten with more broth. Bake 30 minutes at 350°.
Drain pineapple, reserving the liquid. Empty pudding mix in medium bowl; pour in pineapple liquid. Use mixer and blend smooth. Add pineapple, bananas and other fruit. Stir to mix.
Microwave margarine in a 4-quart bowl on high for 1 minute or until melted. Add sugar and milk. Mix well. Microwave on High 5 minutes or until mixture begins to boil. Stir after 3 minutes. Mix well; scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes. Gradually add peanut butter morsels. Stir until melted. Add Marshmallow Creme and vanilla. Mix well. Pour into greased 13 x 9-inch pan. Cool at room temperature; cut into squares. Make about 3 pounds.
Brown meat with onion and drain. Add RoTel, enchilada sauce and jalapenos. Simmer for 15 minutes over medium heat. Spray 9-inch x 13-inch casserole dish with no stick cooking spray. Layer tortillas, meat mixture, and cheese. Will make two layers. Bake at 350° until cheese bubbles. Serve with sour cream.
Cook raisins in one cup of water for 5 minutes. Drain juice and reserve 1/2 cup. Scald the reserved juice and add the baking soda. Cream sugar, salt and butter together; add eggs and cream. Then mix in the flour and juice. Stir in coconut, walnuts and raisins. Bake at 350° to 375° for 10 to 12 minutes.
Heat the oil in a large skillet, add onions and saute for 3 minutes. Add crumbled ground beef. Toss in the minced garlic and cook until beef is done. Stir in the tomatoes (drain juice, save for later), taco seasoning, green chilies, and olives. Simmer for 10 minutes. Pour into a 10 x 15 oven safe dish. Use 1/2 of the tortilla chips, slightly crushed. Top with 1/2 the juice from the tomatoes. Add a layer of mozzarella and top with sour cream. Put another layer of tortilla chips (saving just a few for topping), then another layer of juice, mozzarella and sour cream. Top with a thin layer of crushed tortilla chips. Bake in 350° oven for 30 minutes. Remove from oven and add the 1 cup of cheddar cheese over all. Return to oven and bake until cheese melts. Remove dish from oven and let set for 5 minutes.
Add ingredients in blender. Blend until mixed well. Garnish with orange wedge, banana chunk and sprig of mint.
Combine sour cream, pina colada mix and sugar; mix well. Pour into glass serving bowl. Place in center of large tray. Arrange desired fruit around bowl and serve with picks.
Mix dough. Place on floured surface and knead. Cut in half. Cut each into 8 pie-shaped pieces. Place half cuts on cookie sheet before cutting into 8 pieces. Bake for 12 minutes at 425°.
Heat first 3 ingredients, stirring frequently, in top of double boiler until caramels are melted and sauce is smooth. Combine sugar, salt, vanilla and eggs. Gradually add the caramel sauce, mixing well. Add pecan halves. Pour into pastry shell. Bake in a hot oven (400°) for 10 minutes. Reduce heat to 350° and continue baking for 20 minutes.
Cream first 2 ingredients and next 4. Form into balls and press with fork. Bake at 350° for 20 minutes. Cool slightly and dust with powdered sugar.
Mix well and rub the meat well. Let it lay ten days, then hang up. This makes enough for 100 pounds meat. Let the meat cool overnight before rubbing the mixture on.
Wash cucumbers; slice crosswise. Soak the sliced cucumbers in a mixture of 2 gallons of water to 2 cups of lime for 24 hours. Drain and rinse cucumbers. Remove all lime residue. Soak the cucumbers in clear water for 3 hours. Heat vinegar, spices (tied up in a cloth), sugar and salt. Pour over cucumbers. Let stand overnight. Boil for 25 minutes the next morning; place in sterile, hot jars and seal.
Heat water and margarine to boiling. Stir in flour over heat until ball forms. Remove from heat and add eggs. Beat well until smooth. Spread in lightly greased jelly roll pan. Bake at 400° for 30 minutes until lightly browned. (May take less time.) Cool, there will be air bubbles in crust. Press down. Cream cheese. Prepare pudding as directed on package and mix together with cream cheese. Spread over dough. Spread medium size container of Cool Whip over pudding and drizzle chocolate syrup over topping. Refrigerate.
Core apples and make a 1/2-inch deep cut around the roundest part of the apple. Rub lemon juice on the inside of the cut surface. Set apples in a shallow baking dish. Place prunes in water that has been brought to a boil and simmer for 10 minutes to plump. Remove the pits and mash prunes with a fork. Add allspice and mash, stir in oatmeal. Fill each apple to the top. Bake at 350° for 45 minutes. Serve immediately.
Cut off top third of watermelon. Cut zigzag pattern 1 inch deep around top of watermelon. Scoop out melon balls, leaving shell intact. Combine melon balls, strawberries and marshmallows; mix lightly. Spoon fruit mixture into shell.
Heat in saucepan until melted. Take off heat and add 2 1/2 cups of Rice Krispies and chopped pecans. Let cool and roll into balls, then roll in powdered sugar.
Mix all ingredients except cereal, then stir it in. Bake at 400° for 20 minutes. This makes a big batch. You can bake half and store the remainder in the refrigerator for a month and use as desired.
Mix all dry ingredients thoroughly; add milk, egg and oil. Stir until smooth. Cut each wiener into 5 pieces, dip in batter and fry in hot (deep) oil, until lightly browned. Drain on paper towels.