HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cheese and breadcrumbs in a bowl. Beat the eggs until frothy and mix in the salt, pepper and mustard. Combine with the cheese mixture and form into small balls. If mixture is too moist, add a little more soft breadcrumbs, but do not make the texture too dry and crumbly to coat. Heat oil for deep frying in wok and when hot, fry a few of the cheese balls at a time on medium heat until they are golden brown all over. Lift out and drain on absorbent paper. Serve warm or cold. Makes about 2 dozen.
Mix all ingredients; beat for 3 minutes. Pour in a 9 x 9-inch square pan, greased and floured. Bake 30 minutes at 350°.
Mix flour and sugar. Cut in the oleo. Stir in pecans. Press into a 13 x 9-inch pan. Bake at 400° for 15 minutes. Cool.
Soak ham in cold water in the refrigerator 6 hours or overnight (if country ham is not available, use a commercially cured ham that is not fully cooked, if possible and don't soak). Drain; pat dry. Remove any rind or excess fat. Cut edges at 1-inch intervals about 1/8-inch deep. Cut into 6 pieces. Brush a 12-inch skillet with bacon drippings or cooking oil. Heat over medium heat. Add meat; fry about 12 to 15 minutes per side or until crispy, reducing heat to medium-low, if necessary, to keep the meat from burning.
Trim fat and bone from chops. Pat dry. Heat 1 tablespoon butter in frying pan over medium/low heat. Add meat. Cook for 6 minutes on each side. Check for doneness. Cook longer, if necessary.
Pack cucumbers in quart jars along with dill, garlic and onion. Boil the water, vinegar and salt. Pour over pickles. Let sit until change of color, then drain and boil again and pour over pickles and seal your jars.
Beat eggs, sugar, Miracle Whip and vanilla; add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch pan. Bake 12 to 15 minutes (at 350°) or until lightly browned. Cool 10 minutes. Melt caramels with milk over low heat, stirring frequently, until smooth. Top crust with caramel mixture. Sprinkle with chocolate chips and pecans. Spoon reserved 1 cup batter by teaspoonfuls over pecans. Continue baking 12 to 15 minutes, until lightly browned. Cool and cut into squares.
Place garlic cloves in blender or food processor and crush. Add remaining ingredients, store in refrigerator. Serve on crackers or bread.
Combine rice, cheese, tuna, olives, onion, parsley and salt. Stir in eggs and milk, mixing thoroughly. Spray 6 muffin cups with Pam. Divide rice mixture evenly among cups. Bake at 375° for 15 minutes or until lightly browned. Loosen with spatula and arrange on a serving plate.
Brown cubed steak. Pour soup and milk over steak and simmer for approximately 30 minutes. Serve over rice.
Put apples, water and lemon juice in Pyrex dish; blend together brown sugar, white sugar, cinnamon, flour and butter. Spread on top of apples and bake at 350° until done.
Combine corn syrup, sugar, water and margarine in heavy saucepan. Cook over medium heat stirring constantly until sugar dissolves and mixture comes to boil. Continue without stirring until temperature reaches 280°. Gradually stir in peanuts so mixture keeps boiling. Cook until temperature reaches 300°; add baking soda, blend quickly. Immediately turn onto greased baking sheet. Cool and break into pieces. Makes 1 1/2 pounds.
Put fruit in a buttered dish and cover with bread slices. Mix egg, sugar and butter. Pour on top of bread. Bake at 350° until brown.
Crumble sausage in a skillet and cook over medium heat until brown. Drain well. Spread bread cubes in a buttered 9 x 13-inch baking dish. Top with sausage and cheese. Combine eggs, milk and seasonings; beat and pour over sausage. Cover and refrigerate overnight. Bake, uncovered, at 350° for 35 to 40 minutes, until set.
Mix in order given. Shake thoroughly and let stand overnight. Yields 1 quart. Keep in refrigerator.
Cut chicken into thin strips. Mix other ingredients together and pour over chicken. (Chicken can either be cooked immediately or put in refrigerator to marinate.) Saute chicken in oil. Serve over rice.
Cut steak into serving pieces. Roll each piece in flour, salt and black pepper to taste. Brown in frypan. Drain steak of grease. Put into baking pan with lid.
Mix all together and pour half of batter into a greased 9 x 13-inch pan. Then mix filling for cake.
Mix ingredients. Pour in greased cake pan. Bake at 325° for 1 hour and 10 minutes.
Mix cake mix, butter and 2 eggs. Pour into greased 9 x 13-inch pan. Mix cream cheese, powdered sugar, 2 eggs and vanilla and spread over top. Bake at 350° for 40 to 45 minutes.
Blend in a large mixing bowl the sugar, flour, cream cheese, vanilla and lemon juice; blend well. Beat in eggs and egg yolks one at a time. Add whipping cream and beat well. Pour into 2 greased and floured pans. Bake at 450° for 10 minutes and then lower to 250° and bake for approximately 1 hour.
Drain pineapple, saving juice; put aside. Add enough water to juice to make 1 1/4 cups of liquid. In a saucepan, bring mixture to a boil; remove from heat. Stir in gelatin until dissolved.
Cook chicken. Debone and set aside. Cook 2 cups instant rice in 2 cups chicken broth from cooking chicken. Place rice in bottom of 9 x 13-inch pan. Saute onion in oil. Add tomato sauce, sour cream and chicken. Heat through and place on top of rice. Cover with crushed nacho chips. Bake at 350° for 30 minutes.
Mix pudding as directed on box. Add the other ingredients and chill. Mix a day ahead.
Make jello according to package. Add 1/2 cup more of water than package says. Add cranberry sauce. Put in refrigerator for 30 minutes, then add chopped walnuts.
Heat 4 tablespoons of butter and the oil in a heavy skillet or casserole. Stir in the garlic and rice until golden. Add wine; cook over low heat. Add half of broth and cook 15 minutes. Add shrimp, salt, pepper, marjoram and remaining broth. Stir lightly with a fork. Re-cover and cook 10 minutes over low heat or until rice is tender and dry. Stir in cheese and remaining butter. Serves 4 to 6.
Brown pork chops with flour, salt and pepper. Combine soup, water and rosemary. Pour over pork chops. Sprinkle with half of the onion rings. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with other half of onion rings. Cook some egg noodles. Take pork chops out of juice; blend sour cream with juice in pan. Put noodles in pan with pork chops on top and rewarm.
Heat oil in oven-safe casserole dish on medium-high heat. Add mushrooms and saut until brown (3 to 5 minutes). Add dressing mix and onions. Stir in wine and brown and cook until blended. Add chicken; cover and reduce heat to low and simmer 15 minutes. Flip chicken halfway through. Remove chicken. Increase heat to high and boil sauce until slightly thickened. Pour sauce over chicken and serve.
Sift together, soda, salt and baking powder and set aside. Cream shortening, add white sugar, cream together and add brown sugar and cream. Add eggs one at a time, mixing well. Add vanilla and mix. Add flour mixture all at once and mix. Add oatmeal and mix. Add chocolate and mix. (Can also use raisins or coconut.) Grease cookie sheets. Drop with teaspoon. Bake at 350° until brown.
Sprinkle gelatin in boiler. Add soup and heat until it bubbles. Let cool. Add all other ingredients and mix well. Pour into oiled mold and chill until firm. Serve on lettuce and garnish.
Mix together all the ingredients except the egg white. Beat the egg white until stiff and fold into the tuna mixture. Spread over English muffin halves; broil until puffy. Serve immediately.
Layer as given. Top with Hellmann's, sealing to edge. Refrigerate overnight. Toss just before serving.
Saute bacon, onion and pepper. Add potatoes, vegetables, water and bouillon. Simmer 10 to 12 minutes. Add salmon, milk, corn and seasonings. Heat thoroughly.
Stew chicken; remove from bone and cut into bite size pieces. Cook onion, pepper and celery in chicken broth. Cook spaghetti; rinse and drain. Mix spaghetti and 2/3 of cheese. Add soup, vegetables and broth, pimentos, chicken and seasonings. Pour into 1 large or 2 small buttered casseroles. Place remaining cheese on top of casserole. Bake in 350° oven until cheese melts and casserole is hot and bubbly.
Let cream cheese stand in bowl until soft add sour cream, sugar. Beat with beater until smooth add eggs and vanilla mix until smooth. Use a 9 x 13 pan. Spared rolls into pan, press thinly together. Pour in batter. Bake at 350 degrees for 40 minutes. Sprinkle top with cinnamon.
Mix together. To make a cup of tea use 2 teaspoons of mix to one cup hot water. Use less sugar if so desired.
Brown pork chops in fat; remove from pan. Simmer onion and green pepper in remaining fat. Cook rice according to directions on box. Mix onion, pepper, pimentos and 1 can of soup. Add rice. Put rice mixture in casserole dish. Put pork chops on top of rice mixture. Cover with remaining can of soup. Cook in 350° oven for 1 hour or until pork chops are done.
Preheat oven to 350°. Scoop insides from peppers. Parboil the peppers for 5 to 10 minutes; set aside. Brown hamburger; drain grease. Chop onion and saute in butter. Prepare rice by directions on box. Mix together the hamburger, onion, rice and Cheez Whiz. (Keep about 1/4 cup Cheez Whiz out to use later.)
Drain beets; save liquid. In a medium saucepan, bring beet liquid and remaining ingredients to a boil. Boil for 2 minutes; pour over beets. If there is not enough liquid to cover beets, make up the difference with boiling water. (This recipe should fill a 1-quart jar.) Chill for several days to allow flavors to blend before serving.
Saute the vegetables in the butter until they are tender, stirring often (about 15 minutes). Stir in the seasonings and flour. Add tomatoes, milk, tuna and parsley. Heat and continue stirring, until soup is thickened. Add cheese, if desired.
Melt margarine over low heat. Add eggs, dates and sugar. Stir and cook on low heat about 5 minutes after it starts to boil. Remove from heat; add Rice Krispies, nuts and vanilla. Cool; shape into logs or walnut size balls. Roll in coconut.
Combine tomatoes, onion salt, salt and sugar. Place in baking dish. Cover with crumbs. Dot with margarine. Bake at 350° for 15 minutes. If cheese is desired, sprinkle grated cheese on top and bake for 5 to 10 minutes more.
In medium bowl flake salmon, removing bones and skin. Add remaining ingredients except parsley; mix well. Refrigerate about 4 hours or until firm enough to shape into a ball. Shape into ball; roll in parsley. Chill at least 1 hour before serving. Serve with assorted crackers or small slices of rye bread.
Mix whipped topping, sour cream, sugar and evaporated milk. Add cake to mix and pour in 9 x 12-inch dish. Make topping by mixing strawberries and glaze. Spread over cake and refrigerate.
Combine all ingredients, except cottage cheese; mix well. Lightly stir in cottage cheese. Pour into a 13 x 9 x 2-inch pan that has been sprayed with Baker's Joy. Bake at 350° for 40 to 45 minutes.
Cook pasta as directed on package; drain. Rinse with cold water and drain. Slice vegetables into small bite size pieces. Slice olives. Prepare salad dressing mix as directed on envelope. Combine pasta, vegetables, olives, cheese and salad seasoning in a large bowl. Add prepared salad dressing. Toss. Chill 2 hours. Makes 8 servings.
Mix everything together. Place in cake pan. Bake at 350° for 35 to 50 minutes.
Melt chocolate chips, peanut butter and margarine together. Pour cereal into large bowl. Pour melted chocolate mixture over cereal and stir until coated. Put into very large Baggie. Pour powdered sugar in and shake all about until coated.
Mix well. Place in unbaked pastry shell. Bake at 350 degrees for 30 minutes or longer.
In large skillet, brown ground beef, bell pepper and garlic over medium heat for 8 to 10 minutes or until beef is no longer pink (breaking up into 1/2 to 3/4-inch crumbs). Pour off drippings. Season with chili powder and salt.
Preheat oven to 350°. Using your hands, "squish" all ingredients together (as if you're making a mud pie). Form into loaf. Place on baking rack or in loaf pan. Bake for 1 hour and 20 minutes (until done). Let stand 10 minutes before serving.
Mix all together and bake in a 9 x 13-inch pan at 350° for 45 minutes.
In a bowl, combine all ingredients. Drop by rounded tablespoonfuls into greased mini muffin pans. Bake at 425° for 15 to 18 minutes until golden brown. Makes 1 dozen.
Cream shortening and peanut butter together. Add other ingredients; stir often. Bake at 375° for 10 to 12 minutes.
Mix all ingredients together. Bake 40 to 50 minutes at 300°.
Preheat oven to 350°. Rinse and drain blueberries. Place in bottom of 10 x 6-inch glass baking dish. Sprinkle with lemon juice. Mix next 4 ingredients with fork until it resembles coarse cornmeal. Distribute flour mixture over blueberries. Drizzle top with butter. Combine cinnamon and brown sugar; sprinkle on top. Bake 35 to 40 minutes; do not overbake.
Bring Jell-O, water, sugar and pineapple to a boil. Pour over diced cream cheese. Stir until cream cheese is mixed through. Set in refrigerator until about like milk shake (1 to 2 hours). Then stir in Cool Whip and pour in Jell-O mold. Let sit overnight.
Cook macaroni per package directions. Drain and cool by running under cold water. Add chopped chicken, green and black olives and peppers. Stir well. Stir in Viva Italian dressing. The different colored peppers add a lot of color! Serve chilled.
Boil duck until tender. Remove meat from bone. Brown duck pieces in hot oil. Set aside.
Mix chicken, chiles, soup, cheese and sour cream. Fill tortillas; top with cheese, soup and olives (mixed). Bake for 30 minutes at 350°.
Place chicken in shallow dish. Pour teriyaki sauce over chicken; cover and chill 2 hours. Remove chicken from marinade. Combine thyme and next 4 ingredients; sprinkle evenly over chicken. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook half of chicken 5 to 10 minutes, turning once. Drain on paper towels. Repeat this procedure to cook remaining chicken.
Remove stems from mushrooms. Finely chop 1/2 cup of stems. Mix these with cheese mixture. Saute mushroom caps in butter or white or red wine. Fill caps with cheese mixture and place under broiler for 3 to 6 minutes.
In the blender, put the garlic, salt, vinegar, cucumber, tomato, oil and bread with 1/2 cup of water. Beat for 1 minute, then put in a bowl everything from the blender. Add the water, salt and vinegar. It depends on individual taste. You may need to add more of each.
Brown chops; remove from skillet and drain fat. Spread rice over bottom of skillet. Add water and salt. Arrange chops over rice. Add onion and tomatoes. Spoon on corn. Add pepper. Bring to a boil. Cover and turn heat to simmer. Cook, covered, for 25 to 35 minutes.
If desired, brown ground chuck in skillet to remove excess fat. Otherwise, skim off top before serving. Combine all ingredients in crock-pot; stir thoroughly to mix spices. Cover and cook on low for 6 to 10 hours. Serve topped with fresh chopped onions.
Get a whole chicken or chickens for your family. Wash and dry; butter well and season with salt and pepper. Stick in a heavy paper bag, fold it closed and put in a shallow baking dish or pan. Bake in a 350° oven for 1 hour and 40 minutes. When you take out, just tear the bag away and get out the chicken. It will be completely done and even a little brown.
Combine all ingredients except hamburger. Cook vegetables until tender. Brown hamburger, drain. Add meat last. Simmer 20 minutes.
Beat all ingredients, except vanilla. Add vanilla. Drop by teaspoonfuls on cookie sheet. Bake at 350° until golden. Makes 4 dozen cookies.
Mix the first three ingredients. When mixed, place about 1/2 teaspoon into liners of midget muffin tins. Beat all ingredients with electric mixer until smooth; pour over crumbs, until 3/4 full. Bake 20 minutes at 350°. Cool.
Mix together pie filling, sugar and water. Add jello, pineapple, nuts and Coke. Stir well. Chill overnight or at least 3 hours before serving.
Grease jelly roll pan. Beat flour, sugar and margarine until crumbly. Press firmly in pan. Bake at 350° for 20 minutes, or until golden. Prepare filling by stirring eggs, corn syrup, sugar, margarine and vanilla until blended. Stir in pecans. Spread evenly over crust. Bake at 350° for 25 minutes, or until set. Cool. Makes 60 (1 1/2-inch) bars.
Melt butter. Add cheese, garlic, paprika, parsley, and oregano. Pour over bread and toss lightly. Bake at 200° for one hour, stirring every 15 minutes. Cool and seal in airtight container.
Slice zucchini and cut kernels from corn. Combine zucchini, corn, onion, green pepper, tomatoes, oil, sugar, salt and pepper. Cook, stirring gently over medium heat, for 10 to 12 minutes until zucchini and corn are cooked.
Spread beans over a plate or dish with slightly raised edge. Mix taco seasoning with sour cream until well blended. Spread over beans. Sprinkle with tomatoes, onion and cheese. Serve with nacho chips.
Drain asparagus; place in shallow casserole dish; add mushroom soup, undiluted; pepper and cheese. Place pats of butter on top. Sprinkle cracker crumbs over entire casserole. Bake at 350° for 30 minutes.
Brew ingredients in 30-cup percolator as if for coffee. Use a filter for clearer brew. Serve hot. Makes about 24 cups.
Mix dry ingredients with a little milk. Add rest of milk. Cook over	boiling water, stirring until thick. Cover and cook 15 minutes longer,	stirring occasionally. Beat egg yolks slightly. Add a little of the hot mixture to egg yolks. Pour back and cook a few minutes longer. Add butter, vanilla and coconut. Pour filling into shell. Cool slightly. Cover with meringue. Bake at 325° for 12 to 15	minutes. Makes 6 servings.
Combine apples, cranberries and flour, tossing to coat. Add 1 cup sugar, mixing well. Place in a 2-quart casserole dish. Combine oatmeal, chopped pecans, 1/2 cup flour and brown sugar; add butter and stir well. Spoon over fruit mixture. Bake, uncovered, at 350° for 45 minutes. Garnish with cranberries and pecan pieces before baking.
Trim fat from meat. Slice across the grain into thin strips about 1-inch wide and 3-inches long. (Partially frozen meat is easier to slice.) Heat oil in frypan. Add meat strips and stir-fry over high heat, turning pieces constantly, until no longer red (3 to 5 minutes). Reduce heat. Add carrots, celery, onions and seasonings. Cover and cook until carrots are slightly tender (3 to 4 minutes). Mix cornstarch and water. Add slowly to beef mixture, stirring constantly. Cook until thickened. Serve over rice.
Combine first 4 ingredients and beat 2 minutes at high speed. Measure together remaining ingredients (except nuts). Blend into first mixture on low speed for 2 minutes. Add nuts. Batter will be thick. Spread into greased 8-inch pan to edges. Dip slightly in center. Bake at 350° for 25 minutes.
Cook meat until brown; drain. Add seasoning mix and water. Spread bean dip to cover bottom of a pizza pan. Sprinkle with cheese; top with meat; sprinkle with chilies. Broil for 5 to 7 minutes or until cheese is bubbly and brown. Top with lettuce, tomatoes, sour cream, guacamole and chips.
Combine lentils and water. Let soak 45 minutes. Add remaining ingredients and mix well. Cover and cook at 325° for 1 1/2 hours or 30 minutes in microwave.
Lightly brown onion in oil. Add remaining ingredients except hot dogs. Place hot dogs in baking dish. Pour sauce over dogs. Bake at 375° for 30 minutes, basting several times.
Combine cream cheese and milk. Stir in pudding. Beat with beater until smooth. Pour into graham cracker crust. Sprinkle top with graham cracker crumbs and chill until firm. Top with cherry pie filling. Serve. Yields 8 servings.
Mix together all ingredients except 1/4 cup barbecue sauce. Shape into loaf in 12 x 8-inch baking dish (microsafe). Microwave on High for 12 to 14 minutes or until center is no longer pink, turning dish after 6 minutes. Let stand 5 minutes. Serve with remaining barbecue sauce. Makes 4 servings.
Mix the first 4 ingredients together and pour half of this mixture into a dish. Refrigerate until firm. Keep other half of mixture in bowl at room temperature for top layer.
In a large bowl, combine all the beans, green peppers and onions. In a small bowl, combine remaining ingredients. Stir until the sugar dissolves. Pour over the bean mixture. Cover and refrigerate overnight, stirring several times.
Pour hot water over broccoli. Break apart and drain well. Mix broccoli with crushed crackers in a buttered 1 1/2 or 2-quart casserole.
Season chops and brown quickly in shortening. Place chops in flat baking dish. Place rice, pepper and tomato slices on chops and add hot water to skillet where chops were browned. Pour over chops and bake at 300° for 45 minutes.
Combine first 4 ingredients in a saucepan. Boil for 1 minute, stirring constantly. Remove from stove; immediately add remaining ingredients. Stir until well mixed. Drop from teaspoon on ungreased cookie sheet or waxed paper. You may press top with fork or leave as you drop them. Cool; enjoy. Makes about 4 dozen.
Sift dry ingredients into large bowl. Make 3 wells. Put vanilla in one, vinegar in one and oil in another. Pour 2 cups water over all. Stir until well mixed. Pour batter into 13 x 9 x 2-inch ungreased pan. Bake at 375° for 25 to 30 minutes. Do not remove from pan. Frost when cool.
Precook noodles; drain. Mix all ingredients with noodles. Bake at 350° for 45 minutes.
Cook broccoli and arrange in greased 14 x 7 inch baking dish. Sprinkle water chestnuts over broccoli and place chicken on top of water chestnuts. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Combine butter and bread crumbs and sprinkle over top of all. Bake at 350 degrees for 25 to 30 minutes.
Cook seasoned chicken in microwave (1/2 chicken for 12 minutes on 1 side on High in microwave, then turn to other side for 12 minutes in microwave). Let cool, debone and cut into small pieces.
Boil potatoes in skins until tender. Peel and dice, and keep warm. Fry bacon until crisp; drain and crumble. Measure 1/4 cup bacon fat and return to skillet. Add salt, pepper, vinegar, mustard and sugar; heat and pour over hot potatoes. Add eggs and pickle relish and mix lightly to blend. Serve immediately.
Stir into 1 gallon of tepid water. Use once every 4 to 6 weeks.
Saute onion in butter. Add soup, cooked rice and Cheez Whiz. Mix well. Pour over cooked broccoli in casserole bowl. Bake at 350° for 30 minutes.
Wash okra and leave stems on. Pack in jars, stems up. Place 1 pepper pod and 1 garlic clove in each jar.
Mix cream cheese, peanut butter and milk. Blend until very smooth and add vanilla and confectioners sugar. Fold in topping. Pour mixture into graham cracker pie crusts and freeze until ready to serve. Will make 2 large pies or 3 small ones.
Pour pie filling and pineapple into a greased 9 x 13-inch pan. Sprinkle cake mix over fruit. Drizzle melted oleo over cake mix and sprinkle nuts over the top. Bake at 325° for 1 hour.
Mix flour and sugar; set aside. Boil over low heat cocoa, water, margarine and Crisco. Pour over flour mixture. Add eggs, buttermilk, soda and vanilla; mix well. Pour into greased and floured sheet cake pan. Bake at 350° for 15 minutes. Frost while warm.
Heat butter, milk and flour until thick, stirring constantly. Add egg yolks to thicken milk. Add crabmeat and cheese. Pour into greased casserole dish. Mix melted butter and bread crumbs for a dry mixture. Spread over casserole and sprinkle with lemon pepper. Bake in 350° oven for 30 minutes.
In a blender container, combine strawberries, lemonade or limeade concentrate and powder sugar. With blender running, add ice cubes, one at a time, through the opening in the lid until the mixture is slushy. Makes 4 servings.
In pan, brown meat, onion and green pepper. Drain. Stir in tomato sauce, green beans, garlic and salt. Simmer 10 minutes. Use crescent rolls to make crust in ungreased pie pan. Combine egg and 1 cup cheese and spread over crust. Spoon in meat mixture. Sprinkle with remaining cheese. Bake at 375° for 20 to 25 minutes.
Brown lightly the ground beef, onion and minced garlic. Then add tomatoes and chili powder to taste. Simmer 45 minutes. Then add red kidney beans, bouillon cubes, salt and pepper.