HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients with salt, pepper and garlic powder to taste. Shape in walnut size balls and brown these in skillet. (Reserve drippings to make sauce.) In skillet, add Heinz chili sauce, juice of 2 lemons and grape jelly. Stir until jelly is dissolved. Add meatballs. Simmer 30 minutes over low heat, then serve hot.
Mix all together. Drop in boiling broth about the size of egg. Cover and cook for 20 minutes. Add water to make broth come to top of sauerkraut.
Mix together all spices. Coat chicken with mix (1 tablespoon per piece) and baste with melted margarine. Grill, basting with margarine after turning once or cook in skillet in hot oil. Excellent on a bun with mayo, lettuce and tomato!
Mix together chicken and cream cheese. Separate and flatten rolls. Fill each roll with 1/8 of the chicken mixture. Roll dough around filling and seal edges. Dip tops of rolls in melted margarine and then in crushed, seasoned bread crumbs or stuffing mix. Place on ungreased cookie sheet and bake at 350° for 10 to 12 minutes. Serve with chicken gravy.
Combine all juices and sugar, mixing well. Freeze until slushy. Add ginger ale right before serving. Serves about 25 (5 ounce) servings.
Melt butter; let cool. Add sugars, vanilla and eggs to cooled butter; beat until creamy. Add flour, baking powder, baking soda and salt; mix well. Add cereal and oatmeal; beat well.
Arrange asparagus in a clockwise position in bottom of casserole dish. Use 1/2 can of soup and spread over asparagus. Slice 3 boiled eggs and place over soup; spread with 1/2 cup cheese. Repeat layers with remaining ingredients.	Cover top layer with buttered bread crumbs. Bake at 375° for 30 minutes. Garnish and serve.
Cream butter and sugar; add eggs and cream until well blended. Mix food coloring and cocoa; add to creamed mixture. Sift salt, soda and flour; add dry ingredients to creamed mixture. Fold, do not beat. Bake in three 9-inch cake pans or 9 x 13-inch pan lined with wax paper at 350° for 30 to 35 minutes. Cool, frost with Cream Cheese Icing.
Cook shrimp in margarine; remove shrimp, but save shrimp broth. Add 1/4 cup of broth and reduce for 5 minutes. Add wine and cook for several more minutes. Add seasoning, mustard and 1 tablespoon flour. Gradually thicken. When mixture reaches thin paste texture, add green onions and shrimp. Stir until coated. Serve over precooked angel hair pasta.
Cut steak into 1/2-inch cubes. Coat meat with flour. Heat oil in 3-quart pyro-ceramic casserole over medium-high heat. Add meat and brown on all sides. Add celery, onion, garlic and water. Cover with casserole lid. Microwave on High 3 to 4 minutes or until vegetables are just about tender, stirring once. Add tomatoes (cut into pieces), tomato paste, chili powder, bouillon, sugar, cumin and pepper. Cover. Microwave on High 5 minutes. Stir and then microwave on Low (30%) 45 to 50 minutes or until meat is tender, stirring once. Stir in beans; cover. Microwave on High 3 to 4 minutes or until heated through. Makes about 8 servings.
Peel pipinola	skin; cut into squares. Soak in salted water for 1 day. Pat dry the pipinola; soak into sake kasu sauce for 4	to 5 days. Rinse the sake kasu; cut into bite size pieces and serve.
Put jar of English cheese in pan of hot water for 10 minutes to soften. Cream together Philadelphia cheese and English cheese. Add 3 tablespoons pecans, onions and most of parsley. Form into ball. Sprinkle with remainder of nuts and parsley. Put into the refrigerator and chill. Serve on Ritz crackers.
Crust: Combine crushed cookies and butter. Press into the bottom of spring-form pan.
Put the first 4 ingredients in a saucepan and boil 2 minutes (stirring constantly). Remove from heat. Add the peanut butter, oatmeal and vanilla. Drop by teaspoon on wax paper. Cool. Store in cookie jar.
Tear bread into small pieces. Mix together all ingredients in oblong dish. Bake at 350° for 45 minutes.
Chop onion and bell pepper. Mix all ingredients together. Put in loaf pan and bake at 350° for 1 1/2 hours or until done.
Mix ingredients; stir until sugar dissolves. Cook to a firm (but not hard ball). Remove from fire and add 1 teaspoon vanilla, 1/8 teaspoon salt and a few drops red coloring. Beat until thick. Drop by spoonfuls on a buttered dish. (Not waxed paper, it will stick.) Or you can pour on a buttered plate and cut later.
Heat wine and sugar until sugar dissolves. Add raspberries and stir. Place in a quart jar and place lid on jar. Put in a dark, cool place for 3 or 4 days. Take from storage and strain through a coffee filter or muslin. The raspberry wine vinegar can then be stored in bottles in a cool place or refrigerator. Can be used as a salad dressing. For those on a low-fat diet, this dressing has no fat. Makes 26 fluid ounces.
Cream margarine and sugar together, add eggs and mix well. Add zucchini and vanilla and mix thoroughly. Blend in dry ingredients gradually to creamed mixture. Stir in nuts. Grease loaf pan well (13 X 5 X 3). Bake at 350 for 1 hour. Cool on wire rack at least 10-15 minutes.
Blend first four ingredients. Add spices. Add molasses, soda, sour milk and flour to make dough stiff enough to roll. Mixture will be soft and gooey; roll in plenty of flour. It will stick and be gooey. Roll 1/2-inch thick. Cut into shapes and bake at 400° for about 12 minutes. Frost with white frosting and top with coconut.
Mix cream cheese and mayonnaise. Add onion, dried beef and olives. Mix well. Chill overnight.
Dip cookies in milk and layer on bottom of container. Spread layer of Cool Whip. Repeat procedure, ending with Cool Whip on top. Chill.
Mix all ingredients thoroughly in mixing bowl. Pour into greased 8-inch round pans (2). Bake at 350° for 40 minutes or until done. May also be used for cupcakes. Bake 15 to 20 minutes.
Melt the butter. Mix the flour, chopped pecans and 2 tablespoons sugar. Press in a 9 x 13-inch pan and bake for 10 or 15 minutes at 350°. Mix the confectioners sugar, cream cheese and Cool Whip. Mix the instant pudding as directed on box. Add the Cool Whip. Keep in fridge overnight and serve.
Heat grease in deep fryer. Add enough milk to remaining ingredients to blend. Using a tablespoon (depending on the size you want), drop mixture into hot grease. Be careful not to splash hot grease. Fry until golden brown. Drain on paper towels. Makes about 2 dozen.
Mix together sugar, flour and juice; pour over pineapple and cheese (9-inch glass dish). Mix together margarine and cracker crumbs (enough crackers to make a thick oatmeal base) and spread on top of pineapple and cheese. Bake at 350° for 30 minutes. Serve hot!
Spray crock-pot with nonstick spray. Place turkey breast inside and sprinkle on seasoning items. Cover and cook on high for 4 hours. For a prettier finish, brown under broiler when done.
Stir oleo, sugar, syrup and salt. Boil without stirring for five minutes; remove from heat; add soda, vanilla and pour over 6 quarts popped corn. Pour into at least two large cookie sheets and bake for 1 hour at 250°. Stir each, every 15 minutes. Break apart and store in air tight containers.
Combine raisins and water in saucepan. Bring to boil. Reduce heat. Simmer until raisins are tender. Mix sugar and cornstarch. Stir into raisin mixture. Cook, stirring constantly, for 10 minutes. Remove from heat. Add butter and lemon juice. Serve over ham, lamb or pork.
Cream together butter, sugar and eggs. Beat in milk, baking powder and flour. Spread mixture in 8-inch square pan. Peel and slice apples very thin. Spread over batter. Sprinkle with sugar and cinnamon mixture. Bake at 350° for 35 minutes. Top with Cool Whip to serve.
Chop vegetables and lamb. Place them in stew pan in alternating layers of vegetables and meat. Add salt, pepper and water. Cover pan and cook slowly until the greater part of the gravy is absorbed and all ingredients are tender.
Heat oven to 350°. Grease a square 8 x 8 x 2-inch dish or rectangular dish, 10 x 6 x 1 1/2-inch. Mix baking mix, sugar and egg until crumbly; sprinkle over apples. Drizzle with margarine; sprinkle with cinnamon. Bake 30 to 35 minutes.
Mix all ingredients together and put in shells. Bake at 350° until middle doesn't wiggle. You may have to cover these with foil towards the end of the baking, so they won't burn on top. I always have to do that.
Mix first 3 ingredients well. Drop by spoonfuls on cookie sheet. Bake 8 to 10 minutes at 350°.
Brown ground beef. Heat together enchilada sauce and tomato sauce. Layer as follows: 6 corn tortillas dipped in enchilada sauce, ground beef, rice, half of the cheese, 6 corn tortillas not dipped. Pour remaining enchilada sauce, then the remaining cheese. Bake at 425° until cheese melts and browns, approximately 20 to 40 minutes.
In saucepan, mix together sugar, flour and salt. Gradually add milk, then chipped chocolate. Cook in double boiler, stirring constantly until thick. Put a little of chocolate mixture into beaten yolks. Then pour into hot mixture and cook two minutes longer, stirring constantly. Add butter and vanilla. Cool slightly. Pour into cold pie crust. Chill in refrigerator. Decorate with Cool Whip.
Brown meat. Add onions, green pepper and celery. Add tomatoes, catsup, barbecue sauce, mustard and seasonings. Simmer over low heat for 35 to 45 minutes. Serve over hamburger buns. Sprinkle with cheese.
Mix first 5 ingredients and sift together. Add remaining ingredients. Bake in shallow buttered pan (8 x 8-inch) in a 425° oven for 20 minutes.
In a large skillet, brown chicken in butter. Add Pasta Accents and water. Cover; simmer 7 to 9 minutes until vegetables are crisp-tender, stirring occasionally. Stir in sour cream. Makes 4 servings.
Melt chocolates, butter and syrup together on top of stove or on High in microwave. Dip strawberries into chocolate and place on wax paper to cool.
Boil squash in water until tender. Drain. Mash and drain again. Add other ingredients to mashed squash. You may need to add more flour and meal if batter is not stiff enough. Spoon into a hot frying pan and cook on medium heat until brown and crisp.
Mix rice meal, salt and sugar. Add milk and lemon rind. Cook at low heat, stirring constantly to prevent clumps. When mixture thickens, pour in dishes. Let cool and sprinkle with cinnamon.
Cut lettuce into small pieces into salad bowl. Layer one or more of the next ingredients over the lettuce. Crumble or cut bacon into small pieces and layer over salad. Mix and beat salad dressing and Equal until dissolved (use like a frosting). Top with grated cheese and let set a few hours before serving.
Dissolve yeast in tepid water. Beat egg. Mix shortening, sugar and salt in large bowl. Pour boiled water into mixture. Stir until sugar dissolves. Let stand until tepid. Pour in yeast, egg and mix. Stir in flour and let rise in warm place for 1 hour. Stir down, cover and put in refrigerator. The next day, take out and poke down and let rise again. Poke down 2 or 3 times. Divide in two hunks and knead. Makes 1/4-inch rolls. Dip rolls in melted butter. Fold and put in pan. Let rolls rise again, double in size. Bake at 350° until lightly brown.
Mix crab meat, mayonnaise, egg, salt, pepper and Worcestershire sauce; form into cakes. The smaller you make the cakes, the better they hold together. Dip both sides of each cake in bread crumbs.
Preheat oven to 325°. Line cookie sheet with graham crackers (may not use whole box). In small saucepan, boil butter, margarine and white sugar for 2 minutes. Pour over crackers. Sprinkle with almonds and bake for 15 minutes. Remove with spatula. Place on wax paper. Will harden in 5 minutes. Enjoy. Store in airtight container.
Heat a skillet; saute ground beef. Pour contents of pan into a colander lined with paper towels. Drain fat; return meat to pan. Add onion; saute for 4 to 5 minutes. Stir in water, wine, hot pepper, garlic, tomatoes, tomato sauce, chili powder, cumin, oregano, salt and pepper. Bring mixture to a boil, reduce heat and simmer for 45 minutes. Add kidney beans; simmer 10 to 15 minutes.
Coat chicken with flour, salt and pepper. Heat oil in skillet over medium heat (350°). Brown chicken and cover. Reduce heat and cook 20 minutes. Turn occasionally. Remove cover and cook 10 minutes.
Mix dry ingredients well. Add hot water. Mix well. (The dry mixture may be stored in a tight container.) Water may be added later by the gallon or cup. For a cup, use 1 to 1 1/2 heaping tsp. dry mixture.
Mix well all ingredients except salmon. Add salmon gently last. Place in greased loaf pan. Bake at 350° for 1 hour. Loosen carefully from pan and place on platter.
Blend cheese with butter. Stir in flour, salt and paprika. Mix well (by hands works best). Wrap 1 teaspoon of dough around an olive. Place on cookie sheet. Freeze firmly. Place in plastic bag and store in freezer until needed. Bake in 400° oven for 15 minutes. Serve warm.
Remove skin from chicken breasts and bake or boil. Cut into pieces. Cook broccoli according to package directions, drain. Arrange broccoli in a greased 7 x 11 casserole dish, place chicken over broccoli. Combine mayonnaise, soup, lemon juice and curry powder, pour over chicken, sprinkle with cheese. Mix bread crumbs and butter, sprinkle over cheese. Bake 25 minutes in 350° oven. 8 servings.
Use wok or large cast-iron skillet. Cut celery, sweet pepper and mushrooms into thin strips. Cut beef into 2 inch thin strips. Mix cornstarch with water; set wok or skillet over high heat. Add oil; add each ingredient separately. Stir-fry each one minute before adding the next ingredients: onion and garlic, celery, green pepper and bean sprouts. Push vegetables to sides of wok or skillet. Push mushrooms to one side. Add beef and stir until warmed through. Sprinkle soy sauce over ingredients. Add cornstarch mixture. Mix all ingredients until sauce is thick and clear. Serve at once. Yield: 6 servings. Carbohydrate 13 g, protein 14 g, fat 16 g, calories 252. One serving = 2 meat medium fat exchanges, 1 bread starch exchange, 1 fat exchange.
Mix all ingredients together and pour in 9 x 13-inch pan. Bake at 350° for 1 hour.
Pour peaches and juice in a 9-inch x 9-inch pan. (I slice my peaches again if they are big). In a bowl, place margarine, sugar, and flour. Cut with a fork until crumbly. Evenly spread this mixture over peaches. Bake in a 400° oven about 40 to 45 minutes, or until golden brown.
Beat cream until stiff and then add fruit cocktail, marshmallows and walnuts, then let chill.
May substitute 1 package unsweetened Kool-Aid for coloring and fragrance.
Combine eggs, sugar and shortening. Add remaining ingredients. Mix well. If no buttermilk, use 2 cups of milk with 1 teaspoon vinegar per cup. Then must use baking powder instead of baking soda. Put in a greased 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Can serve with butter and/or syrup.
Remove egg yolks; mash and combine with the remaining ingredients. Stuff egg whites; chill and sprinkle with paprika.
Grease Bundt pan heavily. Sprinkle pecans on bottom of pan. Layer rolls in pan. Sprinkle with pudding. Melt oleo with brown sugar; pour over rolls. Sprinkle with cinnamon. Cover with damp towel and let rise overnight on counter. Cook 30 minutes at 350°. Turn out of pan immediately.
Mix ingredients and let stand for 2 hours. Make 1/2-inch balls and fry in hot oil until brown on both sides. Drain and roll in powdered sugar.
Saute hamburger and drain off most of the fat. Then add the rest of the ingredients. Cover and cook on low heat for approximately 35 to 45 minutes.
Mix sugar, shortening and egg. Add mashed bananas. Combine flour, baking powder and salt. Mix together soda and sour milk (it will foam up). Add to banana mixture. Add nuts and dry ingredients until blended. Put in greased and floured pans. Makes 1 large loaf or 2 small loaves or 4 soup cans. Bake at 375° for 55 minutes for large loaf, 30 to 35 minutes for small loaves.
Combine cake mix, sugar, oil and apricot nectar. Beat in eggs, one at a time. Bake at 325° for 1 hour. Mix powdered sugar and lemon juice. Spread on cake while cake is still warm.
Add taco seasoning and 1/2 cup water to ground chuck. Cook rice according to directions on package. Melt Velveeta cheese in microwave with Ro-Tel tomatoes. Mix all together. Bake for 15 minutes at 400°. Serve with chips.
Prepare pudding according to directions on box. Mix pudding and Cool Whip together. Add vanilla.
Cook and drain eggplant. Beat eggs and milk together. Add eggplant, onion, salt, pepper and soup. Mix this with half of the crackers, margarine and cheese. Cook about 30 minutes at 350°. Add cheese and rest of crackers coated with margarine. Cook until brown.
The night before: Combine whiskey, chili sauce, brown sugar, onion and peppers. Bring to a boil and let simmer for about 1 hour. Refrigerate overnight. About 3 hours prior to serving, put sausages in crock-pot and pour sauce over. Heat until sauce cooks through meat (about 3 hours).
Sprinkle chops with salt and pepper. In skillet brown chops in oil over a medium heat. In a 13x9 glass baking dish, combine rice, water, tomato sauce, and taco seasoning. Place pork chops on top of rice mixture. Top with pepper slices. Cover and bake for 1 to 1 1/2 hours at 350 degrees. Remove from oven and sprinkle with the cheese. Return to oven until cheese is melted. Serve.
Heat oven to 350°. Grease and flour loaf pan (9 x 5 x 3). Mix brown sugar and cinnamon and set aside. Beat Bisquick, sugar, milk and eggs in large bowl on low speed for 30 seconds. Beat on medium speed for 3 minutes. Stir in raisins. Pour 1/3 of batter into mixture. Sprinkle about 3 tablespoons of brown sugar mixture. Repeat process 5 times. Bake until toothpick comes out clean (40 to 50 minutes). Cool 10 minutes. Remove from pan. Cool completely. Drizzle with glaze.
In a 10-inch skillet over medium-high heat, cook beef and green pepper until beef is browned and pepper is tender, stirring to separate meat. Spoon off fat.
Mix flour, oleo and powdered sugar together until crumbly. Pat into greased 9 x 13-inch pan and bake for 20 minutes or until golden brown at 350°.
Cook carrots until tender, but firm. Drain and cool. Mince green pepper and slice onion. Mix with cooled carrots. Cover with remaining ingredients and marinate about 12 hours. Keeps at least 2 weeks in refrigerator.
Blend ginger, garlic, sugar, shoyu, vinegar and hot pepper sauce in a bowl. Mix cornstarch with water in a separate bowl. Blend into first mixture. Heat the oil to 360° in a wok or deep-fryer. Cook the eggplant and pork until eggplant is golden brown and pork is tender. The pork will take much less time to cook. Remove and drain on paper towels. Remove all but 1 teaspoon of oil from pan. Add sauce mixture and heat until slightly thickened. Place eggplant in serving container and pour sauce on top. Cover and heat in oven or microwave oven before serving. Do not try to mix or eggplant will break apart. Makes 4 servings.
Grind vegetables. Beat eggs and add other ingredients. Form loaf. Bake at 350° for 1 hour.
Combine all ingredients in a microwavable bowl. Microwave on high, stirring frequently, until mixture is smooth. Serve with raw vegetables, bread or chips.
Blend cornmeal with milk and coconut. Stir in remaining ingredients with spoon. Let sit 1 hour or more in refrigerator. Bake on piping hot ungreased waffle iron until done.
Drain fruit, saving syrup. Dissolve jello in 1 cup boiling water; cool, add juice from fruit. Cool completely. Add pineapple and marshmallows. Push down into jello and place in refrigerator and congeal. Mix Cool Whip and mayonnaise. Spread on top of salad. Grate cheese and scatter on top of salad. This will keep in refrigerator several days. Especially good with meats.
Cut beef into 4 pieces. Put in plastic bag with lime juice, garlic, salt and pepper. Close bag and marinate in refrigerator for 2 to 30 hours or overnight.
Chop nuts; cut cherries. Crumble crackers and mix together. Melt marshmallows in Eagle Brand milk over low heat; stir constantly. Pour over chopped ingredients and mix well. Mold in well-buttered foil or container of your choice.
Cut up fine, or use food processor. Cover with salt. Let stand overnight. Drain well. Add the vinegar. Add the mustard seed. Cook until well heated and the sugar is melted. Do not boil. Pack in hot jars and seal.
Peel apples and core. Slice very thin and put in pie shell. Mix water and flour together; put on apples. Mix sugar and cinnamon, then sprinkle it on apples. Cut butter up in small pieces and put on apples. Take other pie shell; place on top of pie and press down edges with fork. Sprinkle remaining sugar and cinnamon mixture on top. Put butter on top of that. Bake for 40 minutes at 375°.
Stir last 3 ingredients into first 3 ingredients. Cook over low heat until mixture appears slightly transparent. Don't overcook. Remove from heat, turn onto tabletop and knead until smooth. Store in covered container.
Brown meat in skillet with onion, garlic, mushrooms and oregano. Salt and pepper to taste. Place frozen spinach on top and cover to steam until mixable. Add celery soup and sour cream. Mix thoroughly. Top with cheese. Bake uncovered for 15 to 20 minutes at 350°.
Put bread, cheese, ham and mushrooms into two 9 x 13-inch pans. Beat eggs, milk, butter and mustard. Pour over ham mixture. Let sit overnight. Bake covered at 350° for one hour, uncover last 10 minutes.
Brown meats together and drain. Mix oregano, garlic powder and Worcestershire sauce. Melt cheese and spread on rye bread. Bake at 350° for 10 minutes.
Combine vegetables and add seafood. Prepare dressing and add to salad. Mix thoroughly. Refrigerate. Serve cold. Makes 6 servings.
Mix all ingredients except tomatoes and cheese. Cover and refrigerate 2 hours. Pour into soup bowls; top with tomatoes. Sprinkle with cheese.
Mix all together and bake at 375° until golden brown. Cool completely. Slice about 1/2-inch thick and fry in shortening until lightly brown.
Beat eggs with mixer. Add sugar gradually and beat until mixture is thick and lemon colored. Sift dry ingredients together. Fold with vanilla into egg mixture. Turn into shallow 15 x 10-inch pan lined with greased paper. Bake at 400° for about 13 minutes or until done. Cut crisp edges off cake. Turn pan at once onto a clean cloth sprinkled with powdered sugar. Remove paper from cake; spread cake with softened jelly or jam, then roll it up quickly, wrap in towel and cool on rack.
Grease a 9 x 13 1/2-inch casserole dish. Cook sausage or ham in skillet and cut into bite-sized pieces. Place cubed bread and sausage on bottom of casserole dish. Mix the remaining ingredients with a mixer or in the blender. Do not overbeat. Pour over the bread and sausage; cover and refrigerate overnight. Bake at 350° for 45 minutes. Serves 8.
Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time beating just until yellow disappears. Stir in vanilla and lemon. Combine flour and next 3 ingredients, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased and floured 12 cup Bundt pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool on rack. Pour buttermilk glaze on warm cake.
Melt butter in 9 x 13-inch pan. Put in graham cracker crumbs. Mix, then pat in bottom for crust. Add nuts, chips and coconut and pour milk over all. Cook at 350° for 25 minutes or until brown on top. Cool.
In Dutch oven, melt butter. Cook onion until tender. Dissolve bouillon cube in water. Add bouillon to soup; stir until smooth. Add turkey or chicken, parsley flakes, pepper and mushrooms. Cook over slow heat. Stir in noodles; heat through.
Mix all ingredients together and pour in a buttered casserole dish. Bake at 350 degrees for 25 minutes.
Make cake mix batter according to directions on box. Pour into greased and floured 9 x 13-inch pan. Blend together Ricotta cheese, eggs, sugar and vanilla. Spoon over cake mix. Bake at 350° for 50 to 55 minutes. Sprinkle confectioners sugar after cooled.