HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine all ingredients, except cooking oil. Mix thoroughly. Shape mixture into 1 to 1 1/2-inch meatballs. Brown meatballs in 2 tablespoons cooking oil, heated on medium. Once browned, add jar of gravy and simmer on low for 1 hour, covered, stirring occasionally. Serve over rice or noodles. Serves 4.
Preheat oven to 350°. Place fruit in 8 x 8-inch baking dish. Cut crusts from bread slices and cut each slice into five fingers. Place bread over the fruit. In bowl, mix sugar, flour, egg and margarine. Pour over bread. Sprinkle with cinnamon or nutmeg to taste. Bake at 350° for 35 to 40 minutes or until golden brown.
Sift together flour, baking soda and salt. Cream brown sugar, oleo and granulated sugar. Add 2 eggs (beat one at a time) and vanilla. Beat creamed mixture until fluffy. Add dry ingredients and the 3/4 cup milk alternating each. Add chopped nuts, cherries and chocolate chips. Bake for 30 minutes at 325° in a greased cookie sheet. Frost when cool.
Put in casserole dish and bake until tender the apples, lemon juice, sugar and cinnamon. Mix flour, brown sugar, margarine and oatmeal. Mix well and top apples with this crust. Bake at 375° for 1/2 hour.
In large bowl mix flour, oatmeal, baking powder and salt. In small bowl combine beaten egg, honey and buttermilk. Add dry ingredients. Mix well and bake in an 8-inch cast-iron skillet that you greased with margarine for 45 minutes to 1 hour, depending on your oven, at 350°. Dust top of bread with flour and make a cross on the top before baking.
Cook turkey and onion until turkey is brown. Add sauce and simmer. Cook noodles and drain. Combine sauce and noodles. Enjoy!
Scald milk; add butter, sugar and salt; let cool. Dissolve yeast in warm water; add eggs to milk mixture, then to yeast mixture. Add flour, mixing after each addition. Cover dough and let rise. When doubled in bulk, punch down. Roll out and cut with biscuit cutter that has been dipped in butter. Let rise 1 hour and bake at 400 for 10 minutes.
Wash the okra, trim off their ends. Pack them tightly and vertically into hot, sterilized half-pint canning jars. (Pack the okra snugly to prevent them from floating and possibly spoiling the seal.) Add a pinch of red pepper flakes and a garlic clove to each jar.
Shape into a ball. Roll in pecans and refrigerate. Soften cheese and add rest of ingredients. Form 1 large ball or 2 small balls and chill. Roll in finely chopped pecans in addition to those that go in the cheese ball. Serve.
In a 1 1/2-quart casserole, stir soup until smooth. Gradually add milk (not cooked), green beans and onion into soup mixture. Bake at 350° for 20 minutes more or until bubbly. Sprinkle remaining onion soup over top and bake 5 minutes.
Peel onions and slice into 1/4-inch rings. Separate rings carefully. Soak in milk 15 minutes. Then drain rings. Mix first 5 ingredients. Stir and blend thoroughly. Dip onion rings and fry in deep, hot oil until brown. Drain on paper towels.
Using a heavy iron skillet, melt 1 cup sugar in the oven (400° to 450°), stirring occasionally. While sugar is melting in the oven, put the remaining 3 cups sugar and the milk in a saucepan and bring to a boil. When the hot syrup has reached boiling, add it slowly to the caramelized sugar. Add butter and cook until it reaches the soft ball stage. Remove from heat and beat until creamy and ready to spread on a 3 layer cake.
Grind tomatoes, onions, cabbage and peppers. Mix with 1 cup salt. Let stand overnight. In morning, drain thoroughly. Chop carrots and cook until nearly tender. Chop celery fine and add all together and cook 20 more minutes. Put in hot jars and seal.
Slice zucchini in 1/2-inch pieces, boil until transparent looking around center, drain. Place zucchini in 8 x 12-inch pan. Spread mushrooms over top. Cut up Little Smokies. Brown little tiny pieces and layer over mushrooms. Pour tomato sauce over that. Slice cheese into 1/2-inch wide strips and divide each kind over top (can be grated cheese). Heat in oven until hot and cheese melts well (375°), 15 to 20 minutes.
Melt 1 cup of milk chocolate chips, 1/4 cup of butterscotch chips and 1/4 cup of peanut butter. Spread in a lightly greased 9 x 13-inch pan. Cool.
Mix pudding mix and pineapple. Then add Cool Whip and marshmallows.
Mix all ingredients. Refrigerate and serve cold. This is delicious and great for summer cook-outs and picnics.
Mix all ingredients. Bake at 400° to 425° for 20 to 25 minutes.
Cream butter; add sugar and brown sugar. Cream well. Beat eggs with water and vanilla. Sift dry ingredients; add alternately with wet ingredients to creamed butter and sugar. Chill at least 1/2 hour before rolling. Roll on floured board and cut into shapes. Bake at 350° for 10 to 12 minutes.
Place chicken in crock-pot. Season with salt and pepper. Mix broth with soup and pour over chicken. Add mushrooms. Cover and cook on low 7 to 9 hours (or high 3 to 4 hours).
In a large earthenware casserole with a lid, put the cracked wheat and salt. Cover the boiling water and put the lid on while you prepare the other ingredients; leave covered for 3/4 of an hour. Drain off excess water and toss wheat with other well prepared ingredients. Leave it to marinate for an hour.
Crisscross 2 strips bacon. Top with 1 slice of pork tenderloin. Top with 1 thin slice of onion, 1 slice of green pepper and 1 slice of tomato. Bring bacon strips up and crossed over top and fasten with a toothpick. Bake on rack in a shallow pan for 2 hours in a 325° oven.
Cut up beef and brown in oil. Dissolve bouillon and add wine, garlic, soy sauce and mushrooms. Bring to a boil, then reduce heat. Cover and simmer for 1 hour until tender. Add water chestnuts and pea pods. Blend cornstarch and water, then stir gradually into mixture of meat. Continue to cook, stirring constantly until thick. Serve over rice.
Combine crumbs, sugar, butter and press in greased 9 x 13 pan. Bake 10 minutes at 350°. Mix coconut, milk, nuts and spread over crust. Bake 15 minutes at 350°, cool. In small saucepan melt candy bar and peanut butter over low heat, spread over bars. Cool until set.
Brown ground beef. Drain off fat; in same skillet add all ingredients. Mix well; cover. Let simmer about 15 minutes. Stir frequently. Serve on hamburger buns. Makes 6.
Mix all ingredients well. Bake in a 350° oven until it doesn't wiggle.
Mix noodles, green onions, cottage cheese and sour cream together. Mix hamburger, salt, pepper and tomato sauce together. Layer noodle mixture and hamburger in casserole dish. Top with cheese and bake until hot.
On a 15 x 10 x 1-inch pan, arrange graham crackers one layer deep. Melt butter; add brown sugar and boil for 2 minutes while stirring constantly. Stir in nuts. Pour liquid mixture over graham crackers. Bake for 10 minutes in a 350° oven. Cut into squares while warm. Cool to room temperature before serving.
Brown meat with onion and garlic. Drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasionally.
Sprinkle chops with salt and pepper. Set aside. Saute onion in margarine until tender. Combine onion and dressing. Mix with enough water to moisten. Fill pockets of chops with mixture and close with toothpicks. Dredge chops in flour and brown in oil in a frypan. Place chops in a 13 x 9-inch baking pan. Pour soup over chops. Cover and bake at 350° for 1 hour.
Add first six ingredients together in large bowl. This is the marinade. Shred chicken breasts and place in marinade. Mix around and let sit for a bit. Shred lettuce. Place marinated chicken on top of lettuce. Garnish with two of your favorite fruits (ideas include grapes, cantaloupe, strawberries, raspberries or mandarin oranges-- I recommend raspberries & mandarin oranges) Great for spring or summer. Serves 4.
Dissolve gelatine in hot water; cool slightly. Whip sugar and egg yolks until smooth. Add gelatine and whipped cream. Layer with shredded or shaved chocolate.
In a saucepan, combine pineapple, Jell-O and gelatine. Stir to mix well. Over medium heat, heat to boiling point to dissolve Jell-O and gelatine. Pour into large bowl and cool. Place in refrigerator until mixture is the thickness of mayonnaise. Add nuts and buttermilk and mix well. Fold in Cool Whip and mix well. Refrigerate and cut in squares for serving. This makes a very large salad, a long casserole will hold it nicely. Delicious!
Pour soup into a 9 x 13-inch baking dish. Stir in 1 soup can of water. Mix until smooth. Sprinkle rice over soup. Rinse chicken pieces and place on top of rice. Mash package of Lipton soup mix to distribute spices evenly, then open envelope and sprinkle over chicken. Cover dish with foil. Bake 1 hour in a 350° oven.
Boil macaroni. Melt Velveeta cheese with 1/2 cup of milk. Melt butter. Beat eggs. Mix 1/2 cup milk with cream cheese. Combine macaroni, butter, Velveeta cheese, Cheddar cheese, eggs and cream cheese. Pour last 1 1/2 cups of milk and mix well. Pour in casserole dish and bake at 350° for 45 minutes.
Mix in order given. Roll in balls and press down with a fork. May add dates or raisins in any amount.
Sear roast on all sides in hot skillet. Place in crock-pot. Pour frozen mixed vegetables over meat. In a medium mixing bowl, mix together crushed tomatoes, Worcestershire sauce, vinegar and brown sugar. Stir well and pour over vegetables and meat. Cover and cook on low for 10 to 12 hours.
Combine raspberry and lemon gelatin with sugar in a large bowl. Pour boiling cranberry juice over, stirring to dissolve. Stir in cold water, undrained pineapple and lemon juice. Chill until as thick as unbeaten egg whites. Put cranberries and orange through food grinder. Combine with celery and nuts. Fold into gelatin mixture. Pour into an 8 1/2-cup mold or a 12 x 7 1/2 x 2-inch baking dish. Chill until firm. Unmold onto serving platter. Garnish with celery tops and sugared whole cranberries, if you wish.
Put each chicken breast, bone side down, on wax paper. Pound with mallet to flatten to 1/4-inch thickness. Put a ham slice and cheese stick on each piece of chicken. Fold edges over cheese to cover completely. Roll up tightly and secure with wooden pick or string. Coat chicken with flour seasoned with salt (and pepper to taste). Brown in 2 tablespoons of butter in 10-inch skillet. Sprinkle chicken with remaining flour. Add wine and chicken bouillon cube to skillet. Heat, stirring, until bouillon is dissolved. Cover skillet and simmer until chicken is tender (20 minutes). Remove chicken from skillet; sprinkle with paprika and keep warm. Add half and half to pan drippings. Cook, stirring, until sauce thickens. Blend in peas. Spoon sauce over chicken. Serve with rice.
In a large bowl, put the cereal. Melt first 3 ingredients, stirring until melted. Pour over cereal. Mix well until all is coated. Put in a large paper bag and shake with the powdered sugar. Can be stored in plastic bags. Keeps good.
Preheat oven to 375°. Bring oleo, water and cocoa to a boil. Pour into mixing bowl. Add sugar, flour, baking soda, eggs and sour cream. Pour into greased sheet pan, 15 1/2 x 10 1/2 x 1-inch. Bake 20 to 25 minutes.
Combine flour, baking powder, sugar and salt; melt butter and mix in until crumbly. Mix in the milk (pouring into middle of the flour mix). Drop onto baking sheet by spoonful, about the size of a golfball. Bake at 425° for 12 to 15 minutes.
Cook rice according to directions on package. Break chicken in bite-size pieces and mix with rice. Top chicken and rice with cooked small green peas for garnish on rice dish.
Cream butter and sugar; add eggs, sour cream and vanilla. Add flour mixed with soda, alternately with bananas. Use tube or large aluminum pan. It makes a very large cake, it can be divided for smaller cake.
Cream sugars and margarine. Add oil and eggs; mix well. Add flour, cream of tartar, vanilla, salt and baking soda. Mix well. Form into balls and place on ungreased cookie sheet. Press with glass that has been dipped in sugar, if desired. Bake 10 to 12 minutes at 350°. Makes 13 to 14 dozen.
Bring pepper juice, Sure-Jell, vinegar and hot sauce to a hard boil (boil that can't be stirred down). Boil 1 minute, stirring constantly. Remove from heat; continue to stir every 5 minutes or so until cool. Pour into jars.
Combine all ingredients in a heavy saucepan and bring to a boil over medium heat, stirring constantly. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Pour into sterilized jars and seal. Makes 4 cups.
Grease bottom of a roaster and sprinkle rice over the bottom. Place chicken on top of the rice and pour onion soup mix over chicken. Over this, pour cream of celery soup which has been mixed with 2 cans of water. Put lid on roaster and cook 20 minutes at 400°. Turn oven down to 300° and cook for 1 hour.
Brown turkey in a large pan sprayed with Pam. Add green pepper and onion. Reduce the heat and cover. Cook over medium heat until peppers are tender. Add beans, tomatoes and chili mix. Simmer for 10 minutes and serve.
Put first 8 ingredients on stove and heat; stir often. Add milk, eggs and corn meal. If this does not seem thick enough, add a little more meal. Salt to taste. Bake an hour at 375°.
Mix together with mixer. Taste great with any type fruit. Makes enough for a large fruit tray.
Spray baking dish with Pam. Pour fruit into dish. Mix flour, sugar and butter in bowl until well blended (mixture will resemble corn meal). Sprinkle on top of fruit evenly and bake for 45 minutes to 1 hour or until golden brown.
Day 1: Combine sugar and vinegar in saucepan, bring to a boil and boil for 2 minutes. Pour into a container and store in refrigerator overnight.
Cream the butter and sugar. Add molasses and egg. Beat well. Add dry ingredients. Mix well. Cover and chill. Form in 1-inch balls and roll in sugar. Cook on greased cookie sheets in a 350° oven for 8 to 10 minutes. Makes 4 dozen.
No matter how you like it, peel skin off thighs. Now, if you like, throw skins in bottom of pouch. Next, add rice, water and salt. Mix up vegetables and toss in (after they are cut up). Add dash of salt. Stand thighs on top of everything. Salt and pepper thighs. Seal top of foil and place directly on charcoal. Cook no more than 30 minutes. Two points of caution: (1) run sharp knife down each side of thigh bone through meat and (2) when foil pouch looks as if it is going to explode, or break the folds, take a very sharp knife point or toothpick and puncture a small hole in pouch at top. If hole is too large, leave toothpick in hole. This is the steam pressure escape valve.
Bake cake mix according to manufacturer's instructions. Make three layers. Cook sugar, milk and flavoring until sugar is dissolved. Pour over layer. Add coconut. Repeat layers until stacked.
Mix flour and salt together. Add enough water to enable you to roll out and cut with cookie cutters. Once cut, make a hole near the top of the cutout shape with a toothpick. Bake at 300° for 20 to 30 minutes. When cooled, paint and thread ribbon or thread through the hole to hang.
Cook pasta according to package directions. Drain and rinse with hot water, then cold water. Mash 4 tablespoons of butter in medium bowl and combine with poultry seasoning and chicken.
Blend the oats, water, oil and salt in blender for about 30 seconds. Add oat bran. Blend briefly. Let stand for at least 10 minutes. May stand overnight. Blend again briefly just before pouring onto hot waffle iron that was sprayed with nonstick cooking spray. Makes 4 large waffles.
Mix cream cheese, powdered sugar and milk; spoon into pie shell. Slice bananas over cream cheese mixture. Add pineapple over bananas and top with whipped topping. Decorate with cherries and add nuts it desired.
Combine together first five ingredients. Mix thoroughly. Mix in milk and flour. Bake at 350 degrees for 30 minutes. Let cool remove from pan.
Preheat oven to 350°. Lightly grease jelly roll pan (10 x 15-inch). Mix sugar, margarine and egg yolk. Mix in flour and cinnamon. Press into pan. Beat egg white and water until foamy. Brush over dough. Sprinkle with chopped walnuts. Bake until very light brown, 20 to 25 minutes. Immediately cut into strips about 3 x 1-inch. Makes 50 cookies.
Dissolve gelatin in 1 cup boiling water. Add pie filling and pineapple. Refrigerate to congeal. Combine cream cheese with sour cream until smooth. Add sugar. When gelatin is congealed, spread cream cheese mixture on top and sprinkle with nuts. Refrigerate until ready to serve.
Heat oven to 400°. Melt butter in pie plate, 9 x 1 1/4 inches, in oven: brush butter over bottom and side of pie plate.
Preheat oven to 350°. Combine celery, seasonings, bread cubes and onion. Mix well. Stir in eggs. Layer dressing and chicken in buttered large casserole. Pour gravy over top. Cover and bake for 1 hour. Makes 6 servings.
Fill gallon jar half full with sliced cucumbers. Put cloth with spices in center of jug. Finish filling with cucumbers. Add salt and alum. Fill with vinegar. Put top on jar and let stand 6 weeks. At the end of 6 weeks drain off vinegar and take out spice bag. In large pan stir 8 cups of sugar with cucumber slices until sugar is dissolved and makes syrup. Return cucumbers and syrup to jar, cover and use pickles as needed. Chilling the pickles before you use them will give a crisper texture.
Mix ingredients together and reserve 3/4 cup crumb mixture for the top of cheese cake. Press remaining crumb mixture on bottom and around sides of cheese pan. Bake at 400° for 10 minutes.
Cook onion in a skillet until tender. Stir all ingredients together; add salt and pepper, pour in casserole dish. Bake at 350° until brown on top.
Mix flour, sugar and salt together; cut in shortening. Mix water, vinegar and egg together. Add to flour mixture. Separate into 3 balls and roll out. Can freeze separate balls or after has been rolled out. Makes 3 balls.
Blend all ingredients together; chill. May be made several days ahead of time. Serve with raw vegetables.
Sprinkle 1/4 cup dry cake mix over apples and toss until coated. Spoon into buttered 9 x 13-inch pan. Cover with foil; bake at 350° for 30 minutes. Remove from oven. Add remainder of cake mix, sugar, cinnamon and nuts. Drizzle melted margarine or butter over mixture. Mix until it forms large crumbs. Sprinkle over partially cooked apples. Bake uncovered 20 minutes until top is puffed and golden. Serve warm with ice cream.
Blend milk and ice cream in a bowl. Add pie filling mix. Beat slowly at low speed until blended, about 1 minute. Pour immediately into pie crust. Chill until set, about 3 hours. Garnish with Cool Whip.
Spread crescent rolls on pizza pan like pizza dough. Bake at 350° until golden brown; let cool. Mix dry dressing mix and sour cream together. Spread on cooled crescent rolls. Add chopped and sliced vegetables on top of sour cream mixture. Top with Cheddar cheese and serve. (You can substitute or leave out vegetables of you choice.)
In medium size saucepan, combine butter, sugar and dates. Boil 3 minutes, stirring constantly. Add nuts, cereal and vanilla; mix well. Form 3 or 4 at a time into 1/2 to 3/4-inch balls. Roll in coconut. Continue until all of mixture is gone.
Cream sugar and shortening. Add eggs; beat well. Sift together flour, salt, baking powder and soda. Add the creamed mixture along with the mashed bananas and vanilla. Stir in nuts. You may add a little water if dough seems too stiff. Pour into 2 greased loaf pans. Bake in 350° oven for 35 to 40 minutes.
Mix together cake mix, salt, soda and oil. Spread in greased 9 x 13-inch pan. Bake 20 minutes in 350° oven. Remove from oven and cool. Prepare pumpkin as instructed on pumpkin can for pie. Pour over crust and bake 30 minutes at 350°; cool completely. Spread Cool Whip on top of pumpkin mixture. Spread chopped nuts on top of Cool Whip. Keep refrigerated. Real good.
Fry beef; drain grease. Put in bottom of casserole dish. Drain green beans; put on top of beef. Spread soup over top of green beans; cover with Tater Tots. Bake at 375° for 45 to 60 minutes or until Tater Tots are brown. Put cheese on top and bake another 5 minutes or until melted.
Mix ingredients in a buttered 3-quart casserole. Bake 1 hour at 350°, stirring every 15 minutes.
In a medium mixing bowl, combine all ingredients. Stir with fork or wire whisk until thoroughly combined. Store in refrigerator up to 1 week. Or freeze in 1 egg portions. In recipes, use 1/4 cup egg substitute for each whole egg required. Makes 1 cup.
Heat oven to 350°. Melt butter over low heat in cake pan 13 x 9 x 2-inches. Mix in brown sugar; drain pineapple and add to sugar mixture. Prepare cake mix. Pour over pineapple mixture. Bake 35 to 45 minutes. Place serving plate on top. Let cool a few minutes before turning over. Serve warm or cool, plain or with whipped cream.
Separate eggs, placing whites in bowl and yolks in a large bowl. Preheat oven to 300°. Grease a 10-inch tube pan.
Arrange slices in a single layer so that they fit tightly into a shallow baking dish. Beat all remaining ingredients together and pour the mixture over the bread. Refrigerate overnight. Next morning, grill slices on each side and serve with butter and maple syrup. Serves 4.
In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies. Yield: 8 servings.
Mix oil, eggs, sugar and buttermilk together. Add spices. Add flour and apples. Mix well; fold in nuts. Use two loaf pans sprayed with Pam or greased. Bake 40 to 45 minutes at 350°.
In a nonstick skillet, saute mushrooms in butter. Stir in basil and garlic. Cook on low heat until mushrooms are soft. Stir in sour cream and 1/2 of the grated cheese. Stir until blended smoothly.
In skillet, brown beef and cook onion in shortening until tender; stir to separate meat. Pour off fat. Add soup and seasonings. Cook 5 minutes; stir now and then. Serve on buns. Makes 6 sandwiches.
Combine beef, ground pepper, onion and garlic in a Dutch oven; cook over medium heat until meat is browned, stirring to crumble meat. Drain drippings. Add kidney beans and remaining ingredients; cover. Reduce heat and simmer 30 minutes, stirring occasionally. If desired, serve with shredded Cheddar cheese and corn chips.
Trim chops; heat oil in large skillet over medium heat. Place chops in pan and brown on each side. Drain off fat. Add remaining ingredients to pan. Stir; cover pan tightly and let braise and simmer until chops are tender, approximately 45 minutes. Baste essence in pan over chops occasionally as they cook. Skim off fat and serve sauce over chops. Good with rice and dried noodles.
Blend cream cheese and mayonnaise until smooth. Dissolve Jell-Os in boiling water. Stir into cheese mixture, blending well. Drain cherries and pineapple, measuring 1 1/2 cups syrup. Then add syrup and cola to gelatin. Chill until very thick. Fold in cherries, pineapple and nuts. Pour into a 1 1/2-quart mold. Chill until firm. Unmold. Makes about 6 1/2 cups or 12 servings.
In a large frying pan, brown the ground beef and onion. Add soup, water and rice; mix well. Add seasoning. In a 2 1/2 to 3-quart casserole, place 3/4 of the shredded cabbage. Add beef, rice and soup mixture. Cover with remaining cabbage. Bake, covered, at 375° for an hour. Serves 4. (This dish freezes well.)
Mix first four ingredients and mold into buttered dish. Melt chocolate chips and pour over top.
Cream shortening, sugar and margarine. Beat until smooth. Add egg yolks, beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Add vanilla, coconut and nuts. Fold in egg whites. Pour in greased sheet pan. Bake 25 minutes at 350°.
Cut and cook squash in small amount of water until tender; mash well. Add salt, pepper, butter, bouillon cube and grated onion. Fold in well beaten egg. Fold in sour cream. Pour into a 1-quart casserole which has been greased. Sprinkle a topping of crumbs, cheese and paprika over casserole. Bake in an oven preheated to 350° for 30 minutes.