HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind first 4 ingredients in food grinder. Add milk and oleo; heat until oleo melts. Combine with cracker mixture. Roll into 1-inch balls. Cook in chicken broth 7 to 10 minutes. Add to your favorite chicken stew.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with no-stick spray. Dip chicken in margarine and coat with combined remaining ingredients. Place in prepared pan and bake 20 to 25 minutes or until thoroughly cooked. Makes 6 servings at 270 calories each.
Mix sugar, eggs and shortening. Add milk, flour, spices, vanilla and lemon flavoring. Add nuts and raisins. Bake in 3 x 8-inch layer pans at 350° for about 35 minutes.
Saute onion, celery and bell pepper together. Saute ground beef until done, but not brown. Thoroughly mix all ingredients. Pour into bean pot or other casserole type dish. Bake in moderate oven at 350° for 30 to 40 minutes.
Drain the corn and cook at low heat for 20 minutes, stirring occasionally. Add the milk slowly; it must be creamy. Add salt and pepper.
Combine all dry ingredients. Cream together margarine, sugar and vanilla. Dissolve soda in milk. Add to creamed mixture. Mix all ingredients together. Chill slightly. Roll out on floured surface; cut in desired shapes. Decorate before or after. Bake at 375° for 8 to 10 minutes.
Mix together all ingredients and chill. Serve with raw vegetables or with rye or pumpernickel round.
Boil sugar, milk, cocoa and oleo together 1 1/2 minutes. Mix in peanut butter, vanilla and cooking oats. Let cool a few minutes. Drop from a teaspoon onto wax paper.
Beat eggs and milk together. Dip pieces of chicken in egg and milk mixture. Roll in crumbs. Place in well greased baking dish using butter or oleo. Salt to taste. Sprinkle with poultry seasoning. Bake at 325 until meat loosens from bone.
Dip chicken in egg whites, then coat with bread crumbs. Cook chicken in skillet until tender. Add soup, milk and water. Serve over rice.
Mix cinnamon and 3/4 c. of the sugar in a plastic bag and shake. Cut biscuits into quarters and add to bag and shake. Place into ungreased Bunt pan. In saucepan bring butter, remaining sugar, brown sugar to a boil. Mix pecans pour over biscuits. Let rise overnight. Bake at 350° for 40 min. Remove from pan immediately after cooked.
Put 1 cup sugar in cherries and let set. Melt 1 stick butter in a 13 x 9-inch pan in oven. Mix together flour, baking powder, sugar, salt and milk. Pour batter over melted butter in pan. Spoon cherries over top. Bake at 350° for 45 minutes.
Cook spaghetti until well done and set aside on warm. Fry ground beef with onion, sauce, mushrooms and green pepper. Add the spices and add to spaghetti and mix well. Serve with garlic or French bread.
Combine flour, sugar and cinnamon, then add eggs, oil and strawberries. Add chopped pecans last. Bake at 350° for 45 minutes.
Melt butter. Add garlic, Worcestershire sauce and Tabasco sauce. Spread pecans on a cookie sheet. Pour mixture over it. Slow roast at 200° for 1 hour. They should be shiny and tan when finished.
Cook rice in boiling water until tender; drain and add beaten eggs, flour and salt. Mix well. Spoon into skillet of hot cooking oil. Let brown on each side by turning. Put on paper towels; let drain, then serve. Serves as bread for breakfast, lunch or dinner.
Mix together the broccoli (chopped), bacon, onion and raisins. Blend together the sour cream, mayonnaise and sugar and spread over salad mixture.
Mix beef, curry powder, stuffing mix, salt and pepper. Shape into teaspoon size	balls and saute in butter over high heat for 5 minutes or until brown. Yields 32 balls.
Cream butter and sugar until light and fluffy. Add egg yolks, vanilla and salt; beat well. Add flour gradually; dough will be stiff. Fill cookie press. Place cookies on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Put all ingredients into blender, cover and blend at high speed for 1 minute, stopping once to stir down. Bake on greased griddle using 1/4 cup batter for each pancake. Makes 20 (4-inch) pancakes. Good for waffles, also. Bake extra and freeze. Reheat in toaster.
Prepare corn bread according to instructions on Jiffy mix box. Fry/saute onion (chopped); combine cooked onion pieces, 1 can of creamed corn and diced Ro-Tel tomatoes. (If using canned Ro-Tel, drain before emptying contents.) Mix 3/4 of cheese in with corn bread mix, onions, Ro-Tel and creamed corn. Grease pan, 9 x 13-inch; cook 30 to 40 minutes at 350°. Watch to see when edges turn lightly brown and it looks done. Sprinkle remaining cheese on top of corn bread while hot.
Put apple slices into pie crust. Add 3/4 cup of sugar and cinnamon. Mix together 1/2 cup of sugar, flour and margarine. Mix until crumbly and put on top of apples. Cover with foil and bake, covered, at 450° for 10 minutes, then lower temperature to 350° and cook 20 minutes. Uncover and bake 30 minutes or until apples are done.
Toast sesame seed in 350° oven for 15 minutes. In 3-quart saucepan, combine both sugars and cream. Cook over medium heat, stirring until dissolved. Wash crystals from sides of pan. Cook to 230° on candy thermometer. Add butter, pecans and sesame seed. Continue cooking, stirring occasionally, to 234° (soft ball stage). Remove from heat. Cool 2 to 3 minutes, then stir until thickened. Working fast, drop from spoon onto buttered waxed paper. Cool.
Cut salmon into small pieces. Put remaining ingredients in large bowl. Stir until sugar is dissolved. Add fish and just enough water to cover. Soak for 8 to 12 hours. Place on rack and let sit for 1 hour. Pepper top of fish, if you like. Smoke to desired consistency.
Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well. Place a vanilla wafer in the bottom of a cupcake wrapper inside a muffin pan. Pour mixture in each cup 3/4 full. Place 3 to 4 cherries on top of each. Bake at 350° for 20 minutes. Makes 18.
Combine mustard and 1 tablespoon lemon juice, stirring well. Spread mustard mixture on both sides of chicken and sprinkle with pepper. Cover and chill 2 hours.
Mix all ingredients adding fruit last. Pour into baking dish and bake in 350° oven for approximately 30 minutes. Serve warm with vanilla ice cream. You can substitute any fruit, seedless grapes, pitted cherries, plums, etc.
Mix all ingredients well. Form into balls. Mash out on cookie sheet with fork to form design on top. Bake at 375° for 10 minutes.
While hot, combine 1 cup mashed potatoes, 3/4 cup sugar and 1 cup potato water in a large bowl. Dissolve 1 cake yeast in 1/4 cup warm water.
Thaw ice cream a little. Mix ice cream and Cool Whip. Add crushed Oreo cookies and mix slowly. Place in serving dishes or containers to thicken. Put in freezer for awhile before serving.
Brown onions in bacon fat or oil. Remove onions and fry noodles and ground beef until they are brown, turning frequently. Drain excess fat. Add onions, green peppers, tomatoes, chili powder and salt to noodles and meat. Cover and simmer until noodles are tender. Stir occasionally.
Mix Jell-O and boiling water. Add pineapple and pie filling. After mixed, refrigerate. After congealed, mix sour cream, cream cheese, sugar and nuts. Spread over top of congealed salad. Refrigerate and enjoy.
Sort and wash beans. Place in Dutch oven. Cover with water 2-inches above beans; let soak 8 hours. Drain and wash beans; return to Dutch oven. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally. Add chicken, chilies, cumin, oregano and cloves to bean mixture; cover and cook 30 minutes. Spoon into serving bowls. Top each with grated cheese. Makes 6 servings.
Cool carrots. Mix all other ingredients together. Pour over drained, cool carrots. Refrigerate 24 hours before serving.
Crumble hamburger meat/sausage into frying pan. Cook until done; drain. Add all ingredients into slow cooker or similar. Mix well and heat slowly until all the cheese has melted. Serve with chips, tacos or vegetable tray. Refrigerate any unused portion. Also, leftover cheese dip tastes good cold as a cheese spread.
Roll meat in flour and brown in margarine. Add tomato sauce, salt, pepper, thyme, bay leaf, and water. Simmer 1 1/2 hours until meat is tender. Add onions, carrots and potatoes. May also add peas. Cook 20 minutes or until vegetables are tender.
Keep phyllo leaves under a damp cloth until needed. Using 1/2 of phyllo leaves, layer, spreading each with melted butter. Fold leaves as necessary to fit into a 9 x 13-inch pan. Combine nuts, sugar and cinnamon. Sprinkle over the leaves and butter. Top with remaining leaves, brushing each with melted butter. Cut into diamond shape and bake at 350° until golden brown, about 40 minutes. Honey is poured over each while they are hot.
Mix and sift dry ingredients. Cream butter. Add sugar and beaten eggs. Add dates and nuts. Drop on greased cookie sheet. Bake in 325° oven for 18 minutes.
Spread ice cream evenly in bottom of crust. Freeze until ice cream is firm. Spread caramel sauce over ice cream; sprinkle with peanuts. Cover with whipped topping. Freeze 4 hours or until firm. Let stand at room temperature 20 minutes or until pie can be easily cut. Garnish with additional caramel sauce and peanuts. Makes 8 servings.
Heat oven to 400°. Place 2 round layer pans, 9 x 1 1/2-inch in oven. Beat eggs, flour, milk and salt in small mixer bowl on medium speed for 1 minute. Remove pans from oven. Place 2 tablespoons margarine in each pan; rotate pans until margarine is melted and coats sides of pans. Arrange half of apple slices in each pan; divide batter evenly between pans. Mix sugar and cinnamon; sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake, uncovered, until puffed and golden brown, about 25 minutes.
Add brown sugar and margarine to the apple juice and simmer over medium heat. Add bananas and cook until bananas become very soft. Add rum and cook for 1 minute. Remove from heat and cool slightly. Serve over ice cream or cake. Serves 3. Recipe doubles easily.
Mix all ingredients together, adding milk till mixture is mixed well. You might need more or less milk depending on how you would like your batter. When everything is mixed together it should look like cornbread that is why you need to be the judge about how much milk you need. Bake at 350 degrees for about 30 - 45 minutes or until done.
Pare the carrots with a vegetable parer. Cut them into thin slices. Place the carrots in a saucepan and cover with cold water. Cover the saucepan and heat over medium-high heat until the water starts to boil Turn the heat down to low. Remove the cover and cook 15 minutes longer. When the carrots are tender, pour the contents of the saucepan into a colander in the sink. (If you are a child, get help, don't do it yourself.) Shake the colander to drain off all the water.
Preheat oven to 350°. Spread melted margarine evenly in a 9 x 13-inch baking dish. Combine baking mix, sugar and milk in bowl; mix well. Batter will be thin. Pour into prepared dish; do not stir. Top with peaches; do not stir. Bake until batter rises to top and browns. Yield: 10 servings.
Mix all together and place in freezer can. Freeze according to your ice cream freezer directions. Can be stored in refrigerator freezer and will not get too hard, but remain just right to eat.
Cream together the margarine and sugar. Add egg and vanilla; mix until smooth. Sift together the flour and all dry ingredients. Add to creamed mixture. Stir in apples and nuts; mix well. Pour batter into greased 8-inch square pan (8 x 8-inch). Bake at 350° for about 45 minutes or until a toothpick thrust into center of cake comes out clean. Serve with Cool Whip or whipped cream.
Use rectangular pan. Preheat oven to 350°. Mix coconut and nuts together and sprinkle in bottom of pan. Mix cake mix as directed. Mix stick of margarine and cream cheese together, heat until soft enough to mix. Add powdered sugar with margarine and cream cheese. Pour cake mix into pan, then pour mix of margarine, cream cheese and powdered sugar on top. Cook at 350° for 35 to 40 minutes.
Shred or chop cabbage. Shred or chop onions and leave on top of cabbage (do not stir). Bring to a boil other ingredients and pour over cabbage and onions. Do not stir. Refrigerate 4 hours. Stir and serve. Can be kept up to 3 weeks in refrigerator.
Mix together topping, sour cream, sugar and lemon juice and add bananas, pineapple, pecans and cherries.
Spread pecans evenly in a buttered 8 x 8-inch pan. In a 2-quart casserole, combine sugar and margarine. Microwave at High for 4 1/2 to 8 1/2 minutes, or until sugar is dissolved, stirring after 2 minutes, then every minute. Do not overcook! Spread mixture over nuts in pan. Sprinkle with chocolate chips. Let stand 20 seconds until chocolate is melted. Spread chocolate over candy. Cool. Break into pieces. Yield: 1 pound.
Pour milk into 8 x 1 1/2-inch baking dish; cover with foil. Place in shallow pan; pour boiling water around it to a depth of 3/4-inch. Bake in 425° oven for 1 hour. Serve warm or cold. Top with coffee liqueur and cream. Makes 4 to 5 servings.
Beat egg yolks; stir in sugar, cornstarch, water, lemon juice and rind. Cook until mixture is thick. Pour into baked pie shell. Beat egg whites and put meringue on top of pie.
Cream shortening and sugar. Add eggs. Add dry ingredients and milk alternately. Cook on waffle iron. Serve hot with ice cream.
Boil and bone chicken breasts. Tear up and place in baking dish. Mix soup and sour cream; spread over chicken. Crumble 1 stick Ritz crackers over. Sprinkle with poppy seed. Pour melted butter over top. Bake at 300° for 30 minutes. Serve over rice.
Simmer water and raisins for 15 minutes. Add dry ingredients. Bake for 1 hour at 350°.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat until well blended. Add egg. Beat until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly with a fork. Bake at 375° for 7 to 8 minutes or until beginning to brown. Cool 2 minutes on baking sheet before taking off sheet. Makes 3 dozen cookies.
Mix all ingredients together with a pastry blender or fork. Spread and press in a well greased 9 x 13-inch pan. Melt 1 1/2 cups chocolate chips and spread over top. Let dry and cut in bars.
Cook bacon until crisp. Saute onion in butter. Put all ingredients in a pan, except sour cream. Add crumbled bacon and cook until done. Do not drain potatoes. Add sour cream and let heat 5 to 10 minutes. Serve with crackers.
In iron skillet, mix together all dry ingredients. Gradually add milk to this mixture. Stir until completely mixed. Cook over low heat until thickens. If this doesn't thicken, add 1 teaspoon each sugar and cocoa plus 1 tablespoon flour. Serve with hot buttered biscuits.
Mix peanut butter, sugar and melted butter. Form in little balls and refrigerate. Melt chocolate almond bark; put a little in bottom of aluminum cup cake and put a peanut ball on top of chocolate. Press slightly. Pour a little more chocolate on top. Makes 90 small cups.
Place first 4 ingredients in coffee urn. Layer cloves, cinnamon and salt in urn basket and perk. Serve hot.
Combine oil, eggs and sugar in large mixing bowl. Beat at medium speed until well mixed. Combine flour, soda, baking powder, salt and cinnamon. Stir in pecans, half the butterscotch morsels and apples. Spread batter (will be very stiff) into 13 x 9 x 2-inch baking pan. Sprinkle with remaining morsels. Bake at 350° for 40 to 55 minutes or until done.
Saute onion and ground beef. Mix thoroughly all ingredients. Put in deep casserole dish. Bake in moderate oven 30-40 minutes.
Cook chocolate pudding according to directions on box. Let cool slightly. Pour chocolate cake mix into pudding. Stir well. Pour mixture into 9 x 13-inch pan. Before baking, put chocolate chips and nuts on top. Bake at 350° for 30 minutes.
Mix peanuts, milk, Karo, sugar and margarine. Cook until thick, forms ball, 240 degrees. Remove from heat; add vanilla and red food coloring. Beat until cool.
Melt margarine with chopped onion. Add all other ingredients, except shredded cheese. Pour into greased casserole dish; top with sharp cheese. Bake at 350° for 30 to 40 minutes.
Cream shortening. Add sugar gradually. Add beaten egg and applesauce. Stir in flour and spices alternately with water and soda mix. Pour into greased tube pan. Bake 1 hour at 350°.
Cream the cheese. Add all ingredients and mix. Chill. Serve with crackers or party bread.
Bake cake as directed on package and punch holes in top. Pour Eagle Brand milk and ice cream topping over cake. Then cover with Cool Whip. Crush up candy bars and put over Cool Whip.
Combine carrots, stock and brown sugar in a heavy saucepan with lid; bring to a boil, then reduce the heat and cover tightly. Cook the carrots until they are about half done, 10 to 15 minutes; then remove the lid from the pot. Return the heat to medium-low and reduce the cooking liquid to a thick syrup. As the syrup thickens, shake the pan frequently to keep the carrots from sticking. When the syrup is thick, add the butter, pepper, nutmeg and salt. When the butter is melted, shake the pan again, rolling the carrots gently in the glaze so each piece is covered. Makes 4 servings.
In a medium saucepan, beat egg yolks and orange juice together. Sprinkle with gelatine. Let stand 1 minute. Cook over medium heat, stirring constantly, until gelatine is dissolved, about 5 minutes. Remove from heat. Stir in sweetener, lemon juice and flavoring. Pour into blender or food processor. Cover and blend at high speed until smooth, about 30 seconds. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 45 minutes.
Brown together beef, chilies and onions. Add chicken soup, cheese soup, evaporated milk, water, garlic powder, salt and pepper. Bring to boil. Make 2 layers of chips. Then beef mixture, then cheese in 8 x 12-inch oblong pan. Bake in oven 30 minutes at 350° until brown and hot throughout.
Crumble yeast	in lukewarm water. To lukewarm buttermilk, add sugar and shortening. Sift into buttermilk mixture, flour, soda and salt. Beat smooth by	hand. Let stand 10 minutes. Work and roll out dough. Shape in rolls.	Let rise 30 minutes in warm place.
Put whole strawberries in baked pie shell. Put water, sugar and cornstarch in a saucepan. Boil until clear and thick. Remove from heat and stir in jello until mixed. Pour over strawberries in pie crust. Refrigerate for 3 hours. Top with Cool Whip.
Mix all ingredients except for coconut in a blender on low for 3 minutes. Pour into 8 or 9 inch pie pan. Let set for 5 minutes. Shake coconut over pie. Bake at 350° for 40 minutes.
Combine all ingredients, except crisp lettuce. Serve on crisp lettuce leaves. Makes 6 servings.
Cook pasta. Saute onion and garlic in medium skillet about 1 minute. Add vegetables and saute 3 to 4 minutes. Stir in reserved tomato juice, tomato paste and water. Simmer 5 to 8 minutes or until vegetables are tender. Add tomatoes and basil, salt and pepper. Simmer another couple of minutes. Serve over pasta. Garnish with olives.
Chop vegetables and saute in oleo. Boil vermicelli in chicken broth. Add all the rest of ingredients and simmer a few minutes.
Pour water in a large bowl. Add yeast; let stand a few minutes. Stir until dissolved. Add half the flour, sugar, salt and shortening. Add egg; beat 1 1/2 to 2 minutes. Add remaining flour; beat another 2 minutes. Cover with oiled plastic wrap. Let rise in warm place until double, about 1 hour and 30 minutes. Grease 2 dozen small muffin tin holes. Stir batter 20 to 25 strokes. Spoon half full. Let rise until batter reaches top of tins. Bake for 10 to 15 minutes at 425°. Brush with butter when they come out of oven.
Put boiling water and oats in large mixing bowl. Stir thoroughly and let stand 1 hour. Add molasses, salt and butter. Put warm water and yeast into small bowl. When yeast is dissolved, add to the oatmeal mixture. Stir in flour. Beat thoroughly and let rise until double in bulk. Add enough more flour to make the dough just firm enough to knead. Shape into 2 loaves and put in greased pans. Let rise until almost double. Bake about 50 minutes at 350°.
Toss and brown sausage; drain on paper towel. Pour off grease. Boil for 7 minutes the soup, rice and water. Put all ingredients together in casserole. Bake at 350° for 1 hour.
Combine cream cheese, 1 egg and 1/4 cup sugar in a medium mixing bowl. Beat on high speed of an electric mixer until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.
Brush both sides of eggplant slices with the oil. In a large skillet, brown eggplant slices over medium heat about 2 minutes per side. Drain; set aside.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Remove skin from chicken. Rinse chicken and pat dry. In a small mixing bowl, stir together the bread crumbs, herb and pepper. Add the melted margarine and toss to coat. Sprinkle the skinned side of each chicken piece with the crumb mixture, pressing onto the chicken to coat. Arrange chicken pieces, coating side up, in a 12 x 17 1/2 x 2-inch pan. Bake in a 400° oven for 25 to 30 minutes or until chicken is tender and no longer pink. Do not turn. Makes 4 servings.
Mix together vinegar and sugar. Heat until sugar dissolves; set aside to cool. Shred together in food processor the cabbage, onion and green pepper. Add celery seed, mustard seed and salt to cabbage mixture and add black pepper to taste. When vinegar mixture is cooled, pour over cabbage mixture and mix well. Chill in a closed container. This will keep in refrigerator for 2 to 3 weeks.
Brush chicken with Miracle Whip Light. Coat with combined remaining ingredients. Place in 13 x 9-inch baking dish/pan. Bake at 350° for 1 hour or until tender. Makes 4 servings.
Combine all ingredients in a 3-quart pitcher or punch bowl. Serve over ice. Makes 11 cups.
Beat eggs until light and fluffy. Add sugar and beat. Add melted butter, then milk, vanilla and coconut. Pour into an unbaked pastry shell and bake at 350° for approximately 1 hour.
Melt butter with sour cream. Add seasoning salt. Pour over cooked potatoes. Pour into baking dish. Bake, uncovered, at 350° for 30 minutes.
Sprinkle yeast and 1 tablespoon sugar in 1/2 cup warm water. Wait 10 minutes. Add remaining ingredients. Add together. Add flour to make a stiff dough. Let rise until dough is double in bulk. Make into rolls. Let rise again until double in bulk. Bake.
Roast peppers and tomatoes until black in a 450° oven. Keep in foil to keep warm while peeling. Slice and seed. Add garlic powder, salt and pepper to taste. Coat with olive oil. Chill and serve with crackers.
Cut up and place in a large pot, with enough water to see in. Let simmer until done. Eat until you can't eat any more.
In large bowl, combine mayonnaise, cream cheese, garlic salt, curry powder and lemon juice. Add chicken and mix well. Shape into ball or log. Roll in chopped cashews and serve with crackers. Sprinkle with parsley.
Cream the sugar, shortening and molasses. Beat in egg. Add sifted dry ingredients and applesauce at one time. Stir in nuts. Drop on lightly greased sheet. Bake 12 to 15 minutes at 375°.
Boil the zucchini and onion in a little water for about 5 minutes. Drain. Mix soup, sour cream and carrots. Melt butter or margarine and mix with stuffing cubes. Place half the stuffing mix in bottom of a 13 x 9 x 2-inch casserole dish. Mix zucchini and onion with soup, sour cream and carrot mixture. Put mixture in casserole dish. Top with remaining stuffing mixture. Bake for approximately 30 minutes at 350°.
Add beef, onion, green pepper and rice in skillet. Stir until meat is brown. Drain grease. Add tomato sauce and remaining ingredients. Mix well. Bring to a boil. Cover and simmer 25 minutes. One-half cup grated cheese may be added before serving.
Cream the margarine and sugars, then add eggs and oil. Now mix in remaining ingredients. Chill dough overnight. Make into small balls and put on greased cookie sheet. Press down with sugared fork. Bake at 325° about 10 minutes or until edges lightly brown.