HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients. Form into 30 meatballs. In large saucepan combine ketchup and soda. Heat to boiling and add raw meatballs. Simmer 45 minutes, uncovered, until meat is cooked and sauce is thickened. Serve over hot buttered rice or noodles.
Mix above ingredients. Pat into a 9 x 13-inch glass pan. Bake for 15 to 20 minutes in a 350° oven.
Layer peppers, alternately with cheese in a deep buttered 1 1/2-quart casserole dish. Mix beaten eggs, butter, salt, pepper and cumin. Pour mixture over the peppers and cheese. Bake for 35 to 40 minutes at 350°. This spicy souffle-like dish serves 4 to 6 people.
Mix above ingredients and drop on greased cookie sheet. Bake at 375° for about 8 minutes.
Combine all ingredients in a small to medium mixing bowl. Beat with mixer on low or with whisk until smooth. Serve over fresh fruit salad. Add to individual servings or add to a larger bowl of prepared fruits.
Combine finely crushed zwieback bars with melted butter, sugar and cinnamon. Spoon applesauce into 1-quart baking dish. Top with crumb mixture. Cook slowly on a low heat. Serve warm and spoon whipped cream over pudding.
Mix all ingredients together; pour in a 9 x 13-inch pan. Bake at 350° for 35 minutes. Frost with your favorite frosting.
Cream margarine and packed brown sugar. Add eggs. Sift together flour, soda and salt. Add to egg mixture. Finally, fold in the gumdrops and chill batter for one hour. Drop from a teaspoon 2 inches apart on a well greased cookie sheet. Bake 10 to 12 minutes in oven set at 400°. This recipe makes about 5 dozen cookies. Can be frozen to serve later. A real favorite of children.
Mix together whipped cream, sour cream, sugar, salt and lemon juice. Blend in walnuts, cherries and pineapple. Peel and dice banana. Fold in. Spoon into 12 muffin papers and leave in muffin tin. Place in freezer and leave there until firm. Makes 12 individual servings.
Blend melted butter and flour. Add milk gradually and cook until smooth and thickened. Add seasonings and onion. Simmer until onion is soft. Add tuna and peas and mix thoroughly. Serve over toast or English muffins.
Combine milk, sugar, margarine, egg yolks and vanilla. Cook over medium heat for 12 minutes, until mixture thickens, stirring constantly. Remove from heat and add coconut. Beat until smooth and of spreading consistency.
Wash and cook the potatoes without paring. Mix all ingredients well, taking care they do not lose their identity. Serves 6 to 8.
Heat oven to 350°. Grease cookie sheets with butter Crisco. Cream 1/2 cup butter Crisco, cream cheese and milk in medium bowl at medium speed with mixer until well blended. Beat in brown sugar. Beat in 1/2 cup preserves. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoons of dough into a mound to form each cookie. Place 2 inches apart on cookie sheet. Bake at 350° for 14 minutes. Cool on baking sheet 1 minute. Remove to cooling rack. Cool completely before frosting.
Sift together flour, baking soda and salt. Cream together shortening, peanut butter and sugars; then add egg, milk and vanilla. Blend in dry ingredients and mix thoroughly. Shape into 36 balls, roll balls in brown sugar. Bake at 375° for 8 minutes. Remove from oven, press Hershey Kiss on top of each cookie so that cookie cracks. Bake 2 to 3 minutes longer. Yields 36 delicious peanut kiss cookies.
Boil the lamb or beef in water and salt for 30 minutes. Add onions and cook until the meat is well done. There will be very little broth left. Add Yoghurt Sauce to meat and onions; cook over low flame for 15 to 20 minutes, until it thickens. Brown garlic and mint in butter and add to the yoghurt and meat. Cook 5 more minutes. Serve with rice.
In separate bowl, mix all dressing ingredients together and chill. Right before serving, add almonds and oranges and toss with dressing.
Wipe ribs with damp paper towels. Place in microwave dish. Add 1/2 cup water and 1 sliced onion.
You will also need 15 to 20 wooden skewers, soaked in water.
Pour boiling water over oats. Let stand 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts. Add eggs and mix well. Sift together flour, soda and cocoa. Add to sugar mixture. Mix well and add 1 cup of chocolate chips. Pour into 9 x 13-inch greased and floured pan. Sprinkle nuts and remaining chips on top. Bake at 350° about 40 minutes.
Mix fruits and dressing together in a large bowl. You may add and/or substitute other fruits. I sprinkle lemon juice on the apples before mixing them in the salad. This keeps them from turning brown.
Melt butter; cream butter and sugar. Add eggs. Mix soda and flour. Add bananas. Add nuts. Save some of nuts to sprinkle on top. Bake at 350° for 1 hour or until done.
Add all ingredients. Bring to a rolling boil, then simmer 30 minutes, uncovered. A good beverage and also nice holiday fragrance.
Cook chicken breasts. Remove skin and bone; cut into small pieces into a buttered casserole. Mix together cream of celery soup, cream of chicken soup and sour cream. Spread over cut up chicken. Spread dressing crumbs (use dry, out of package) over soup mixture. Drizzle with melted butter, gently, over crumbs. Use an 8 x 12-inch casserole or a little larger. Bake, uncovered, 1 hour at 350°.
Bring sugar, Jell-O, water and cornstarch to a rolling boil and boil 3 minutes. Cool and pour over sliced strawberries in a cooled, baked pie shell. Put Cool Whip on top.
Preheat oven to 350°. Grease and flour 2 loaf pans. Cream butter and sugar together; add eggs and beat well. Add mashed bananas, flour, baking soda and nuts. Pour into pans and bake 45 to 50 minutes or until toothpick comes out clean when center is tested.
Prepare large bed of completely white charcoal. Roll wet roast in salt until completely coated. Wrap coated roast in 7 sheets of waxed paper (each approximately 36-inches long). Wrap in alternate directions, making sure that there are no open spots. Place the covered roast directly on the coals; stand back and watch the flames engulf your $30.00 piece of beef. Turn 1/3 after 20 minutes; repeat each 20 minutes for 60 minutes total cooking time. Remove from fire and scrape off any waxed paper ashes, the salt forms a crust which prevents the paper from sticking. The roast will be medium rare, charcoal flavored and the best you ever had. This recipe will only work with an eye round cut, and coarsely flaked salt.
Cook chicken in water until tender. Debone and chop; reserve broth. Cook onions in small amount of oil; add 2 cups of broth, salt, pepper, garlic powder and chicken. Add chilies and soups; heat thoroughly. Cut tortillas in quarters and arrange in 9 x 13-inch pan, alternating them with chicken mixture, cheese and tortillas. Repeat tortillas, chicken mixture and cheese 2 or 3 times with chicken on top. Cover and bake for 35 minutes at 325°.
Layer in this order in a 9 x 13-inch baking dish. Do not stir. Make it night before. When serving, dip spoon down to bottom of dish.
Boil corn 5 minutes. Cut from cob. Measure. Peel onions; remove seed from peppers. Chop and measure cabbage, onions and peppers. Mix all ingredients with 1 cup water. Simmer 20 minutes. Bring to boiling. Pack, boiling hot, into hot jars; seal at once. Good served with peas, butter beans or other vegetables or meats.
Mix together Karo syrup and sugar in a large saucepan; bring to a boil. Add peanut butter; stir until well blended. In a large bowl, mix the peanut butter mixture with the Rice Krispies. Stir to coat. Press into a 9 x 13-inch pan; cool. Melt chocolate chips and butterscotch chips in a double boiler. Frost the Rice Krispie mixture with the melted chips. When cool, cut into squares.
Put garlic through press. Mince fresh ginger. Combine both with soy, pepper and water. Bring to boil in heavy pan large enough to hold chicken. Add chicken. Reduce heat. Simmer in covered pan 10 minutes. Remove cover. Turn chicken pieces over and raise heat so liquid boils briskly. Boil chicken 10 to 12 minutes until liquid evaporates and chicken turns a golden color. Serve with rice. Remaining liquid is good over the rice.
Sift dry ingredients together in large mixing bowl. Add vegetable oil, vanilla and vinegar. Over all, pour cold water; mix well with spoon, but do not beat. Pour into a greased 13 x 9-inch pan or 2 layer pans. Bake for 30 minutes at 350°. If taking out of pans, cool for 10 minutes.
Preheat oven to 225°. Mix all ingredients. Roast for 2 hours. Stir every 15 minutes.
In a large mixing bowl, combine all of the ingredients but the egg whites; mix well. Fold egg whites into the batter. Heat Abelskivers pan until a drop of water will sizzle in it. Put 1/2 teaspoon melted butter in each cup. Fill each compartment 1/2 full. Cook until lightly brown. Turn dough once and cook other side. Serve with maple syrup, butter, powdered sugar or jelly.
Beat egg whites and water until frosty. Add pecans and coat well. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix. Bake in a jelly roll pan at 225° for 1 hour, stirring every 15 minutes.
Bake squash in microwave or oven; be sure to put an X (using a small knife) in each squash prior to baking to prevent exploding. Bake until squash is soft, but not mushy. Remove squash from shell and place in a medium size bowl. Add 1/4 stick of butter and 1 to 1 1/2 teaspoons ginger (according to taste), salt and pepper (according to taste) and add 1/4 cup of half and half; whip with beaters. Bake in oven for approximately 1/2 hour or until bubbly and lightly browned.
Layer a 9 x 13-inch baking dish with broccoli, cauliflower, carrots and rice. Spread the chopped chicken over all the vegetables. Mix together the soup and Cheez Whiz; heat in microwave. Spread on top of chicken. Bake at 350° until hot and bubbly.
Combine rice, milk, sugar and butter. Cook over medium heat until thickened, about 30 minutes. Stir often. Add vanilla. Serve hot or cold.
Saute mushrooms and scallions; sprinkle with flour. Add cream and seasonings.
In a 1/2-quart casserole dish, stir soup, milk and soy sauce. Mix in green beans and 1/2 of the onion rings. Top with remaining onion rings after 25 minutes. Bake 5 minutes more. Bake in 350° oven for 30 minutes.
Pick over crab meat. Add egg, bread, worcestershire sauce, salt, pepper, baking powder, salad dressing and Old Bay. Shape into balls and roll in cracker crumbs. Fry in deep fat and drain on towels.
In skillet, heat oil over medium heat. Add garlic and pepper; saute 3 minutes. Add water, bouillon cube and basil; bring to boil. Reduce heat; simmer 4 minutes. Remove from heat; stir in vinegar. Toss with pasta. Makes 4 to 6 servings.
Smash shrimp with a fork; squeeze lemon juice over shrimp. Set aside. Cream together sour cream and cream cheese; mix in celery and onions. Stir in shrimp. Sprinkle pepper over top for decoration. Best if chilled 2 or more hours before serving. Serve with Town House crackers.
Mix all ingredients together. Place in casserole. Cover and bake at 250° for at least 1 hour before serving. The longer it bakes, the better it is.
Boil sugar with vinegar and water until spoonful dropped in water hardens. Remove from heat. Don't stir for it makes it go to sugar. Add lemon extract. Pour into buttered pan until it is ready to pull. Pulling will mix flavoring enough.
Chop chestnuts, onions and parsley. Mix all ingredients together. Chill. Makes 3 cups.
Saute onions and peppers in butter. Add tomatoes, soup, picante sauce and chili powder. Mix well. Line 9 x 13-inch baking dish with 1/2 tortilla strips. Top with 1/2 chicken. Spread 1/2 the vegetable mixture over the chicken. Repeat the layers and top with cheese. Bake, uncovered, at 350° for 35 minutes. Let stand 15 minutes before serving.
Combine vegetables and raisins. Mix salad dressing, sour cream and lime juice. Pour over slaw mixture and chill.
In a 6-quart ice cream freezer can stir half and half, condensed milk, milk, vanilla and 1 cup candy. Refrigerate for 1 hour or until thoroughly chilled. (I usually let it chill 4 to 5 hours.) Then freeze in ice cream freezer according to manufacturer's instructions. Just before freezing time is completed, add the other cup of crushed peppermints. (It always takes a long time to freeze.) Ice cream will be soft.
Brown hamburger and onion; drain. Add tomato sauce, green chilies and canned chili; heat until warmed through.
Melt stick of butter in baking dish. Mix flour, sugar and baking powder; add milk. Pour mixture in baking dish, then pour fruit and juice on top. May want to add little extra sugar to fruit. Bake 1 hour at 350°. (Works great with large sliced peaches.)
Prepare rice mix according to package directions. Combine prepared rice, chicken, beans, soup, mayonnaise, onion and pepper. Mix well.	Spoon into slightly greased casserole. Cover and bake at 350° for 25 to 30 minutes or until bubbly.
Peel and cut apples (about eighths). Boil apples in water for 10 minutes. Add cranberry sauce. Heat. Serve warm.
Boil chicken in salted water until tender. Bone and cut in bite-sized pieces. Put tortillas in boiling chicken stock and soak until wilted (one at a time). Place in 9 x 13-inch baking dish (overlap edges). Add chicken, then onion, pepper and cheese. Sprinkle garlic salt to taste over all. Spread evenly with the two soups. Crush tomatoes and mix with chili powder. Pour over all. Bake at 325° about 1 hour.
Put 6 bread slices, toasted, cubed and buttered in a baking dish. Mix pineapple, egg, sugar, salt, nutmeg, cinnamon and lemon juice. Pour over bread cubes and dot with butter. Bake at 350° for one hour, uncovered.
Mix ingredients well. Fill pie crust and bake at 425° for 50 minutes, then bake 15 minutes longer at 350°.
Rinse the tomatoes; core and cut them into 1/2-inch cubes. Mince the garlic. Mix the tomatoes, garlic, olive oil and red wine vinegar in a bowl. Season with salt, pepper and red pepper flakes. Refrigerate the sauce for at least 30 minutes.
Mix flour, margarine and finely chopped nuts together and spread like a graham cracker crust in a 9 x 13-inch pan. Bake at 375° until light brown. Cool completely. Mix together sugar, cream cheese and one tub of Cool Whip; beat and spread on crust. Beat the instant pudding with milk. Spread over cream cheese layer. Spread the remaining tub of Cool Whip on pudding layer. Sprinkle with nuts. Chill in refrigerator.
Put zucchini through coarse blade of meat grinder or use food processor. Put zucchini, onions, green peppers, red peppers, hot peppers and salt together. Soak overnight. Drain and rinse. Drain well again. Put in canning kettle and add balance of ingredients. Bring to a boil, then reduce heat to medium and boil for 30 minutes. Jar and seal.
Prepare beef pot pie and mashed potatoes as directed on packages. In ovenproof dish layer beef pot pie, then mashed potatoes; top with cheese. Place in oven or microwave until cheese is melted. Eat and enjoy.
Brown ground chuck. Put into crock-pot. Add the beans, onion, green pepper and barbecue sauce (do not stir). Cook on high 2 to 3 hours or on low 4 to 6 hours.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into balls on surface, dusted with baking mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2-inch biscuit cutter dipped in baking mix.
Remove 1 cup dry cake mix from the box of yellow cake mix. Mix with 1/2 cup sugar and 1/4 cup oleo until crumbly. Set aside for topping.
Mix cola with cake mix. Bake at 350 degrees for 25 minutes. Set aside to cool.
Spread melted butter in a casserole dish. Grate cheese. Crunch crackers. Boil vegetables for 25 minutes. Put half of vegetables in dish. Layer with half of cheese, then half of crackers. Repeat layers ending with crackers on top. Bake at 350° for 25 minutes.
Mix cheese and juice real well. Add marshmallows and stir well. Cut up oranges; add to mixture. Let set a few minutes until thickened. Fold in Cool Whip. Add nuts. Pour into long baking dish; refrigerate until firm.
Combine sugar, milk, oleo and chocolate in a saucepan. Bring to a boil. Remove from heat. Put in rest of ingredients and mix well. Drop on wax paper and let harden.
Mix together and bake at 350° for 20 to 30 minutes. Add nuts or raisins (optional).
Cut margarine into dry cake mix until it forms small crumbs. Reserve 1/3 of the crumb mixture. Press remaining 2/3's in the bottom and sides of a 9 x 13 pan, for crust. Mix eggs, milk and sugar. Add pumpkin and spices, blend well. Pour over crust. Top with remaining 1/3 crumb mixture and walnuts. Bake at 350° for 45 to 55 minutes.
Slice or dice boiled potatoes with skin on. Add onion, green pepper and dill. Stir in salad dressing. Let marinate overnight.
Heat oven to 400°. Brown ground beef; stir in taco sauce. In a small bowl, combine corn and onion. In a casserole dish, layer half the corn mixture, half the beef mixture, half olives and half cheese. Repeat. Bake, covered, for 20 minutes, until heated through. To serve, crumble tortilla shells on plate; top with casserole. Serve with sour cream and salsa.
Mix 1/4 cup sugar, flour and milk together in a small saucepan. Cook, stirring until thick and boiling. Cool to room temperature.
Heat oven to 350°. In large bowl, combine shrimp, mushrooms, celery, onions, green pepper, hard-cooked eggs, water chestnuts, mayonnaise, Worcestershire sauce and salt. Spoon into ungreased, 9 x 13-inch baking dish or 2 1/2-quart casserole.
Wash potato skins but do not peel. Boil 20 to 30 minutes or microwave 8 to 12 minutes and let stand 1 minute before removing from microwave. After either method of cooking, remove skins and slice, cube or mash. If using canned sweet potatoes, cooking is not necessary. Heat oven to 350°. Arrange potatoes in ungreased shallow baking dish. Combine remaining ingredients; drizzle over potatoes. Bake 20 to 30 minutes until glazed and thoroughly heated. Garnish with mini marshmallows, coconut, peanuts or Macadamia nuts. Makes 4 servings.
Combine milk, peaches, orange juice concentrate, ice cubes and Schnapps in container of an electric blender; top with cover and process until smooth. Add yogurt and process just until blended. Pour into glasses and serve immediately.
Heat oven to 350°. Blend margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; add to margarine mixture, mixing well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Store in airtight container. Makes about 4 dozen 2 1/2-inch cookies.
Mix all ingredients together. Pour into greased casserole dish. Melt butter and pour over casserole. Bake at 350° for 35 to 45 minutes or until rice is done.
Mix all together in a large bowl. Leave some pecan pieces out so you can sprinkle on top of mixture. Chill overnight or at least 2 to 3 hours before serving.
Stir together the soup and milk, then combine all ingredients. Mix well. Turn into a 1 1/2-quart casserole. Bake at 350° for 20 to 25 minutes. Stir, then top with 1/2 cup Durkee French fried onions or seasoned bread crumbs. Continue to bake at 350° for 5 minutes or until hot.
In 1 1/2-quart casserole dish, heat bacon and pepper or onion for 3 to 4 minutes on High or until bacon is crisp. Stir in remaining ingredients; heat, covered with waxed paper, on High until bubbly. Turn power to Medium-low. Heat, covered, 10 to 12 minutes.
Mix all ingredients except steak. In glass dish, marinate steak in soy-garlic mixture.
Dissolve yeast in 2 tablespoons warm water with sugar. Set aside. In large bowl, add flour, soda, baking powder and salt. With a pastry blender, by hand cut Crisco into mixture. Add milk and softened yeast. Stir until well blended. Roll dough to 1/2-inch thickness and cut into biscuits, using a 2-inch biscuit cutter. Place on ungreased pan and let rise for 1 hour. Bake at 450° for 10 minutes or until brown. Yields 24 biscuits. (Dough may be stored in refrigerator and used as needed.) Will keep for about a week if covered. Remove from refrigerator about 30 minutes before cooking.
Cut together and press into a 9 x 12-inch pan. Bake 15 minutes at 350°.
Heat oven to 350°. Combine crumbs, 1/4 cup cocoa, sugar and butter. Press firmly on 13 x 9-inch pan. In large mixer bowl, beat sweetened condensed milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder. Stir in nuts. Stir evenly over prepared crust. Top with semi-sweet chocolate chips. Bake 20 to 25 minutes or until set. Cool. Cut into bars. Store tightly covered at room temperature. Yield: 24 to 36 bars.
Mix the first 4 ingredients. Mix dry ingredients and add to creamed mixture. If batter is sticky, add more flour. Drop by teaspoon onto greased and floured cookie sheet. (Cookie does not spread out.) Bake at 325° for 10 to 15 minutes. Cool and frost.
In saucepan, combine first 4 ingredients and bring to a boil. Boil 1 minute. Add peanut butter. Stir until melted. Add oatmeal and vanilla and mix well. Add peanuts, if desired. Drop by teaspoonful onto waxed paper to cool.
For crust, mix flour, margarine and nuts together and put into 13 x 9-inch pan. Bake in 350° oven for 30 minutes. Cool. For filling, mix together cream cheese, powdered sugar and 1 small carton of Cool Whip. Spread on crust. Stir milk into instant lemon Jell-O pudding, mix and pour over cream cheese mixture. Put 1 small carton (4 oz.) Cool Whip on top. Chill for several hours.
Cook spinach according to package directions. Omit salt. Drain and add other ingredients, reserving a small amount of cheese to sprinkle on top. Bake at 350° for 45 minutes.
Mix the 2 mixes together and cook. Crumble and layer in bottom of dish.
Dredge the beef cubes in the flour, with pepper and salt, until well coated. Heat oil and add coated beef cubes. Brown meat. Add water, onion and bouillon. Cover and bring to a boil. Reduce heat to simmer and cook for 30-45 minutes. Add other ingredients and cook until carrots and potatoes are tender. Adjust seasoning to taste by adding more Worcestershire sauce, bouillon, salt or pepper. If the stew seems too runny bring it to a boil, mix a paste of water and flour, add some hot stew liquid and then pour back into the stew stirring constantly until the consistency is acceptable.
Combine the peas, carrots, cauliflower, corn and broccoli in a microwave-safe bowl. Cover and microwave on High for 7 to 8 minutes or until all vegetables are heated through. Carefully uncover and add chicken, oil and seasoning mix. Sprinkle with Parmesan cheese. Toss gently and serve immediately. Makes 2 servings.
Brown meat and onion in butter. Add remaining ingredients and simmer 40 minutes or until tender. Serve over hot rice. Serves 4.
In bowl, combine and cut in flour, cereal, sugar, baking powder, salt and shortening. Stir in milk. Shape into 1-inch balls.
Mix buttermilk, soda, sugar and salt together. Then add meal and mix. Beat in egg. Add oil. Bake in well greased square pan or muffin pans at 400° for 25 to 30 minutes.
Dissolve Jell-O in boiling water. Add marshmallows and cream cheese. Stir until dissolved; add pineapple and nuts. Chill until set. Fold in Cool Whip. Refrigerate overnight or at least 12 hours.
Pour over cereal and nuts and stir well. Pour out on 2 cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in Ziploc bags.
Steam broccoli, cut it up and place in bottom of casserole dish. Mix together soup, mayonnaise, eggs, onion and mushrooms. Put aside a large handful of cheese (to sprinkle on top). Fold the rest of the cheese into the mixture. Spoon mixture on top of broccoli. Sprinkle the remaining cheese on top to cook. Cook for 45 to 55 minutes, until top is golden at 350°.
Melt butter and blend in flour. Add broth and water. Cook until thickened 10 to 15 minutes. Add mushroom soup stirring constantly until fully blended. Cook another 15 minutes.
Brown and drain ground beef. Cook next 3 ingredients in pan for 7 to 8 minutes. Add remaining ingredients. Mix all together in casserole. Bake, covered, at 400° for 1 hour.
Blend all ingredients until smooth. Serve with crackers or use for spreading on small party sandwiches.