HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Saute onion and garlic in olive oil. Combine all ingredients; mix lightly but thoroughly. Shape into meatballs. Place in glass baking pan. Brown for 25 to 30 minutes.
Peel and slice apples. Cover bottom of baking dish. Sprinkle with cinnamon. Remove crust from bread and cut into strips. Place over apples. Mix margarine, sugar, flour and egg. Pour over apples and bread. Bake at 350° for 30 minutes. Serve warm.
Shape ground beef into balls. Brown in butter. Add 1 sliced onion; cook until tender.
Mix together fruit; add pudding. Refrigerate and stir occasionally. Serve on lettuce leaves.
In a 5-quart saucepan, put rice and milk. Heat and stir until boiling. Stir until rice gets thick and creamy. Turn off burner and stir in salt, sugar, oleo, vanilla and eggs. Sprinkle with cinnamon.
Combine salt, Worcestershire and melted margarine. Mix well. In a plastic bag, combine cereal, nuts and pretzels. Pour margarine mixture over cereal. Seal bag and shake well until all pieces are evenly coated. Cook as follows.
Cook basamati rice with basil in rice cooker until done. When still very hot, add frozen peas, salt and pepper. Stir very well until frozen peas are warm.
Cook zucchini in boiling water for about 5 minutes or until tender-crisp. Drain well and set aside. Combine carrot, onion and 1/2 cup water in a large saucepan. Cover and bring to a boil. Simmer 10 minutes and drain. Add yogurt and zucchini to saucepan. Spoon mixture into a 1 1/2-quart casserole dish, coated with Pam. Bake at 350° for 25 minutes.
Mix by hand all ingredients at one time. Put into 2 loaf pans, 1/4 batter in each of pans. Then mix 2 tablespoons sugar and 1 tablespoon cinnamon. Sprinkle on batter, then put rest of batter in loaf pans. Cover with rest of sugar and cinnamon mixture. Cook 35 to 45 minutes at 350°. Cool in loaf pans. Can be cut in slices and put on platter after completely cool.
Cream Crisco and sugar. Add eggs, one at a time. Add flour and pineapple alternately. Bake 1 1/2 hours at 300°. Makes a nice cake.
Mix all ingredients together. Beat at medium speed for 3 minutes. Pour into a greased and floured Bundt or tube pan. Bake at 350° for 1 hour and 15 minutes or until done. Cool 15 minutes before removing from pan.
Saute onions, green peppers and garlic in olive oil. When soft, add pepper, thyme, cayenne pepper, bay leaf, brown sugar and salt. Stir well. Add tomatoes; cook over low heat 30 minutes or until sauce is thick. Add mushrooms and celery and cook for a few more minutes. Add parsley and shrimp or scallops and cook 5 to 10 minutes until shellfish is cooked through. Serve over rice immediately so that shellfish will not overcook.
Heat oven to 350°. Use ungreased baking sheets. In a large bowl, blend granulated sugar, powdered sugar, oleo and oil until well mixed. Add almond extract and eggs. Mix well. Blend dry ingredients. Add to creamed mixture. Stir in almonds and brickle. Chill dough. Shape large tablespoonfuls of dough into balls. Roll in sugar. Place about 4 to 5-inches apart on baking sheets. With fork dipped in sugar, flatten cookies in crisscross pattern. Bake 12 to 18 minutes or until light golden brown around the edges. Cool 1 minute before removing from pans to racks. Makes about 50 cookies. You can vary size to your wishes. May need some adjustment in time then.
Preheat oven to 350°. In a large bowl, beat together the oil and sugar. Beat in the eggs. In a separate bowl combine flour, salt, cinnamon and soda. Add to egg mixture; blend. Add vanilla and beat together well. Stir in apples, nuts and raisins. Pour into greased and floured tube pan. Bake 50 to 60 minutes until done. Cool in pan for 10 minutes, then turn onto cooling rack to continue cooling. Frost with chocolate frosting.
Cream butter with electric mixer; add sugar slowly. Cream well; add eggs, slowly, one at a time, beating well. Add flavoring and mix 2 minutes longer. Mix rest by hand. Add fennel seed. Now add flour and baking powder. Mix well. Put by teaspoon on cookie sheet. Bake at 375° for 15 minutes.
Combine water, oleo and chocolate in pan and bring to a boil. Remove from heat. Stir in combined flour and sugar. Add eggs, sour cream, soda, salt and mix well. Bake in a jelly roll pan at 375° for 20 to 25 minutes. Frost while warm.
Boil, debone and cut chicken into small chunks. (Save broth.) Cook spaghetti in chicken broth.
Combine butter or margarine, sugar and milk in large heavy saucepan. Over low heat, bring to full boil, stirring constantly. Continue boiling for five minutes. Remove from heat. Add remaining ingredients. Stir vigorously, making certain all particles are dissolved. Pour into greased 13 x 9-inch pan. Cool completely. Makes about 3 pounds of fudge.
Place about 1/3 of the dry beans in a blender container; blend until chopped. Remove; repeat process until all beans are chopped. Place carrots in blender; cover with water. Blend until coarsely chopped; drain. Combine chopped beans, carrots, 2 quarts water, ham bone, salt, pepper and bay leaf in large kettle. Cover; simmer 3 hours, adding onion the last hour. Remove ham bone and bay leaf. Add about 1/3 of the bean mixture at a time to blender container. Blend at low speed until nearly smooth. Cut ham off bone; add to soup. Serves 8.
In a large bowl, combine brown and white rice, tomatoes, onion, and cubed chicken. Season to taste with salt and pepper. Spoon half of mixture into a shallow, greased 9-inch by 13-inch casserole dish. Cover with half the sour cream, chile strips, cheese and all of the olives. (This much can be done ahead, covered and refrigerated up to 24 hours.) Bake uncovered at 350° for 45 minutes (1 hour if chilled). Allow to stand 10 minutes before serving. Makes 6 to 8 servings.
Cook meat until tender along with onion. Pull meat apart and mix with ingredients. Put in jars and seal.
Brown beef and onion in a large pot. Stir in all other ingredients. Cook over medium heat until macaroni and vegetables are soft, about 20 minutes.
Brown beef and onion, then drain off grease. Add beans, mustard and ketchup; simmer until hot.
Mix all ingredients together. In casserole, put 1/2 of chicken mixture. Sprinkle with broken Doritos (2 cups), 1 1/2 cups grated Cheddar cheese and remaining chicken mixture. Crush Doritos to sprinkle on top. Bake at 350° for 35 minutes or until bubbly, uncovered.
Mix all dry ingredients in a large bowl. Add melted margarine, eggs and vanilla. Bake in a greased 13 x 9 x 2-inch pan at 325° for 45 minutes.
Sift flour, soda and salt together. In large bowl with electric mixer, beat sugar and oil for 2 minutes, add eggs one at a time, mixing well. Add flour mixture and beat well. Add grated carrots and vanilla. Pour into three 9-inch cake pans. Bake at 350° for 35 to 40 minutes.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy; blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop round sized tablespoons of dough 3 inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes for chewy cookies and 11 to 13 minutes for crisp cookies.
Blend cheese, sugar and peanut butter. Fold in Cool Whip and blend well. Pour into cooled pie shell and chill. May be frozen for later use.
Dissolve jello in boiling water. Add pineapple and blueberry pie filling. Mix well and let congeal. Mix cream cheese, sour cream, sugar, nuts and vanilla together well; spread over gelatin.
In small saucepan, place prunes and allspice with 1 cup water. Bring to boil; reduce heat to low and simmer 10 minutes. Set aside to cool. Cut orange over medium bowl to catch juices. Add remaining fruits and prune mixture to bowl and stir gently to mix. Serve at once, or cover and refrigerate. Makes 10 servings.
In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add remaining ingredients and mix well. Cover and refrigerate.
Mix sugar and oil well, then add eggs. Mix well then add flour, baking powder, soda, cinnamon and vanilla. Mix until smooth; fold in zucchini and nuts. Bake in 12 x 16 1/2-inch greased pan at 350° for 20 to 30 minutes. Cool and ice with frosting made with:
Heat pan. Add oil and fry onions and peppers (coarsely chopped) until brown. Add carrots and cook until tender. Add eggs, stirred slightly, soy sauce and salt. Add cooked rice.
Combine cream cheese, onion and next 3 together. Spread each slice of ham with cream cheese mixture. Place 2 grapefruit sections on 1 end of each ham slice; roll up. Serve with toothpicks. Cut each roll into fourths. Garnish with sliced olives.
Boil pears until soft. Add remaining ingredients and cook until thick. Makes 6 pints.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool.
Toss cabbage, onions and carrots together. Heat to a boil the sugar, vinegar, mustard and celery salt. After it is boiling, add salt, pepper and oil. Do not stir mixture. Watch it because it will boil over. Let set 24 hours. (You don't have to.)
Heat oven to 350°. Cream together sugar and shortening. Beat eggs and add with bananas; add with sugar and shortening. Mix dry sifted ingredients 1/2 at a time into creamed ingredients. Bake in a greased bread pan for 1 1/4 hours. Makes 1 loaf.
Squeeze spinach in a towel until dry. Combine soup mix, sour cream, mayonnaise and spinach; blend well. Add water chestnuts and scallions; mix well. Refrigerate. Serve with vegetable tray or crackers.
Crumble bread and mix all ingredients together. Roll into balls and brown. Simmer in 4 cans of tomato sauce with mushrooms.
Wash and cut potatoes into cubes (leave peeling on, if desired). Cook potatoes for about 15 minutes, then put them in a 9 x 13-inch pan. In a food processor, chop the bacon, cheese and onion together. Add the mayonnaise and sour cream to this mixture, it will be very thick, then spread this over the potatoes in the pan. You can retain some of the cheese to sprinkle on top.
Bring all ingredients, except orange juice and lemon juice, to a boil. Simmer 10 minutes. Add orange juice and lemon juice.
Drain juice from one jar of artichokes into a skillet. Saute onion and garlic in juice. Drain second jar; discard juice. Chop all artichokes. In a bowl beat eggs; add bread crumbs, oregano, Tabasco, salt and pepper. Stir in onion, garlic, artichokes and cheese; mix well. Bake in greased 9 x 12-inch pan 30 minutes at 325°. Cut into squares. Serve hot.
Combine brown sugar, honey, caramels and butter in a pan over low heat. Stir a little until mixture bubbles around edge. Pour over popped corn in a large bowl. Mix popcorn, nuts and syrup until well blended. Shape with buttered hands to form balls.
Mix together all ingredients by hand or in a food processor. Form into loaf. Bake at 350° approximately 1 hour.
Cook rigatoni to directions. Brown bread crumbs (dry in skillet). Saute garlic, diced, in oil. Drain rigatoni; mix with oil and garlic, then mix with dry bread crumbs.
Preheat oven to 400°. Mix hamburger, bread crumbs, onion, egg, water, Worcestershire sauce and pepper by hand. Press into 9-inch pie pan, forming a shell. Bake until brown and firm (about 15 minutes). Remove from oven; pour off fat. Set aside. Reduce oven temperature to 350°. Mix together mashed potatoes, Cheddar cheese and frozen peas and carrots. Spoon into shell. Bake about 10 to 15 minutes.
Melt margarine and pour over stuffing mix. Place 1/2 in bottom of pan. Mix remaining ingredients and pour over stuffing mix. Put remaining stuffing mix over squash mixture. Bake at 350° for 30 minutes.
Mix dry ingredients. Add milk, vegetable oil and egg. Mix in vanilla and applesauce. Pour on hot griddle. Flip, serve and enjoy.
Place 1/3 cup chicken broth, celery, carrots and potatoes with spices in a large saucepan. Cover and cook over medium heat until vegetables are tender. Stir occasionally. Stir in remaining broth. Bring to a boil and add noodles. Cook until noodles are tender. Stir in chicken. Reduce heat to medium and simmer until heated through. Makes 6 (1 1/2 cup) servings.
Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils. Boil 1 minute. Remove from heat. Blend in butter and vanilla. Pour into crust. Carefully press plastic wrap directly onto pie filling. Cool; chill 3 to 4 hours. Garnish with Cool Whip.
Boil grits, water and salt according to directions on box of grits. While hot, add butter and cheese. Beat eggs in a cup and add enough milk to fill cup. Add to grits. Bake in a greased casserole for 45 minutes at 300°.
Knead flour and butter and press in pan. Bake at 375° for 10 minutes. Let cool. Mix sugar, cream cheese and 1 cup Cool Whip and spread over first layer. Mix pudding and milk well. Spread on second layer. Top with Cool Whip.
Pour green beans in a casserole. Sprinkle with onion powder. Sprinkle brown sugar over beans; pat with 1/4 cup butter and layer with 4 strips bacon. Bake at 375° for 30 minutes.
Cook potatoes and mash. Add in cream cheese, sour cream, salt, pepper and garlic, beating until smooth. Stir in chives. Spoon into lightly greased casserole. Sprinkle with paprika; dot with oleo. Bake at 350° for 30 minutes. Serves 6.
Line cookie sheets with aluminum foil. Finely chop baking chocolate in blender and set aside. Stir together confectioners sugar and cocoa powder with a wire whisk and set aside. In bowl, beat egg white and cream of tartar with an electric mixer at medium speed until thickens. Increase to high speed and slowly add white sugar. Beat until stiff peaks form. Gently fold in cocoa mixture and chocolate until mixture is uniformly brown. Drop by rounded teaspoonfuls onto cookie sheet. Preheat oven to 200°. Let cookies dry at room temperature for approximately 45 minutes. Bake at 200° for 1 hour. Store in airtight container. Makes about 2 1/2 dozen.
Cook linguine.	Rinse, drain and toss with olive oil. Cut veggies into matchsticks or dice. Toss sauce with noodles and vegetables. Garnish with scallions and sesame seeds. Can be served hot or cold. (If serving hot, blanch veggies).
Cook noodles. Peel and slice eggs. Drain tuna. Arrange layers of noodles, sliced egg, flaked tuna and peas, ending with noodles. Heat the soup. Pour over mixture in casserole, pushing gently with fork. Top with grated cheese and bake in hot oven (375°) for 15 to 20 minutes.
Mix dry ingredients. Add honey, vinegar, lemon juice and onion. Beat with electric mixer. Add oil gradually while beating. Chill thoroughly. Serve with fresh fruits.
Grate potatoes and onions. For best results, hand grate. Mix these and remaining ingredients together. Spread into a well-greased 9 x 13-inch pan. Bake at 450° for 15 minutes, then reduce heat to 350°; continue baking for 45 to 60 minutes. Serve with sour cream as a side dish with sausage and sauerkraut.
Saute onion and pepper in butter. Add crabmeat and other ingredients. Mix well. Pack into crab shells or small casserole. Sprinkle with paprika. Broil at medium heat about 15 minutes. Serve hot.
Cream the butter and sugar. Add beaten egg, spices, flour, applesauce with soda, raisins, vanilla and salt (nuts, if wanted). Bake in moderate oven until done.
In 3-quart saucepan or large Dutch oven, melt butter and stir in flour. Stirring constantly, cook over medium heat until lightly browned. Add onions, celery and bell pepper and simmer for 10 minutes. Add ham, shrimp, garlic, mushrooms, V-8 juice, okra and shrimp. Add 8 cups of water and bring mixture to boil for 20 minutes. Add crab meat, lower heat and simmer for 2 hours. Just before serving, add wine. Serves 6.
Generously salt pieces of chicken on all sides. Use pepper according to taste. Place chicken in shallow baking dishes with bony sides up. Melt butter. Add lemon juice and paprika and pour over chicken. Bake 30 minutes at 425°. Turn; baste and bake 30 minutes longer. Serve with rice. Yield: 6 servings.
Put all ingredients in a crock-pot. Cook 4 to 5 hours. Delicious.
Lightly grease a 9-inch pie pan. Mix fruit with sugar and juice. Spread in pan. Put remaining ingredients in a bowl. With hands, rub to crumbs. Sprinkle evenly on fruit. Bake at 375° for 20 or 25 minutes or until bubbly and slightly browned on top.
In greased 9 x 13-inch pan, layer sliced potatoes, onion, pork chops and mushroom soup mixed with water. Bake until pork chops are done.
Rinse and slice strawberries. Distribute evenly in 10-inch pie pan.
Make a batter using only the yolk for the moment. Beat the egg white or whites until they form a peak. Then fold the beaten egg whites in the batter. Dip tomatoes in the batter and fry. Serve with smothered onion and green peppers.
Beat eggs slightly in a bowl. Beat in corn syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour into pastry shell. Bake at 350° for 55 to 65 minutes or until knife inserted in middle comes out clean.
Mix all ingredients. Pour over chicken. Marinate overnight. Place on cookie sheet. Sprinkle generously with paprika. Bake at 350° for 30 to 35 minutes until lightly brown and crusty.
Peel potatoes	and cut in quarters. Combine flour, cheese, salt, pepper in plastic bag. Moisten potatoes with water and shake a few times in bag, coating potatoes well with cheese mixture. Melt margarine in 9 x 13-inch baking dish and place potatoes in pan. Bake at 350° for about 1 hour, turning once during baking.
Spray Pyrex dish (long one) with Pam. Cream sugar and softened cream cheese. Drain strawberries and pineapple. Fold together with nuts and Cool Whip. Fold in banana slices last. Add to sugar and cream cheese mixture. Turn into Pyrex dish and freeze firm.
Mix all ingredients together and bake at 300° for 1 hour, then lower the oven temperature to 200° to 225° and continue cooking (uncovered) for 2 hours.
Butter all slices of bread. Put on cookie sheet. Mix sugar, cinnamon and milk till paste. If too dry, you might have to add 2 more tablespoons of milk. Spread on bread. Bake at 350° for 10 to 15 minutes. Top with butter. Great for big crowds.
Mix chicken, broth, rice, pepper, zucchini, lemon peel, lemon juice, butter, cornstarch and garlic powder in 2-quart microwave casserole. Cover. Microwave on High 10 minutes or until chicken is cooked through, stirring halfway through cooking time. Let stand 5 minutes. Stir.
Mix melted oleo with 3 cans of soup and water. Put rice in 9 x 13-inch pan. Pour half of soup mixture over rice. Stir. Salt chicken and lay on rice. Pour rest of soup mixture over chicken. Bake 3 hours at 275°.
Mix all ingredients, except paraffin and chocolate chips, by hand. Form into balls. Refrigerate or freeze until firm.
Mix all together. Put in tightly covered dish. Bake 1 1/2 hours at 350° until crisp and colored.
Mix all ingredients, adding buttermilk last.	Bake at 350° for 40 to 45 minutes.
Brown sausage; drain well. Spray Bundt pan with nonstick spray. Separate biscuits (pull slightly to make larger circle). Place biscuits in bottom of Bundt pan overlapping (1 tube). Layer sausage, green onions and cheese. Top with second tube of biscuits, overlapping (pull apart slightly). Bake in preheated 350° oven until biscuits are done and golden brown. Turn out onto plate. Enjoy.
Dissolve lime jello in 2 cups hot water and 2 cups cold water. Pour into square cake pan. Chill until firm. Dissolve lemon jello in one cup of hot water in top of double boiler. Remove from heat and add marshmallows; stir until melted. Add pineapple juice and cream cheese, mix with mixer until smooth. Add pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thick and pour onto lime jello. Chill until firm.
Melt butter and add to crushed Ritz crackers. Pat into a 9 x 13 1/2-inch pan and freeze. Beat softened ice cream, pudding and water until smooth. Add ice cream mixture to crust and freeze. Add whipping cream (or Cool Whip) for topping.
Combine drained, canned pineapple chunks, sliced dates, diced bananas, halves of maraschino cherries and shredded coconut in any desired proportions. Pour a little pineapple syrup over all and chill well. Serve for dessert with crisp cookies.
Combine Bisquick, oil and milk and beat until stiff. Press into a well-greased 9 x 13-inch pan. Combine mayo and mustard. Spread over dough. Place ham slices over dough. Bake at 350° for 15 minutes. Arrange cheese slices on top and return to oven until cheese bubbles. Let stand for 5 minutes. Cut in squares. Makes 8 to 10 servings.
Combine all ingredients and bake in a greased 13 x 9 pan at 350° for 45 minutes.
In a saucepan, melt chips and butter over low heat. Remove from heat and stir in graham cracker crumbs. Reserve 1/2 cup for later use. Press remaining mixture into ungreased 8-inch square baking dish. Bake for 10 minutes at 350°.
Cream the butter with cream cheese, 1/4 cup of sugar and cornstarch. Add 1 egg, 2 tablespoons of milk and 1/2 teaspoon of vanilla. Beat at high speed until smooth and creamy.
Use ungreased 9 x 13-inch pan. Crumble 25 Oreo cookies and line bottom of pan. Slice 3/4 of a 1/2 gallon of fudge swirl ice cream; layer atop Oreo cookies. Blend cream cheese, Cool Whip and powdered sugar; spread atop ice cream. Pour on chocolate syrup and top with 20 crumbled cookies. Freeze and serve.
Beat the eggs and add to them the milk, melted butter, dry ingredients (sifted together) and the corn (which has been cut from the cob). By scoring the corn-on-the-cob down the center of each row with a sharp knife, then cutting off the tops, you will not get the tough husks of the kernels. After cutting off the tops of the rows, scrape them down the back of the knife to get out the tender kernels. Bake in a buttered dish about four inches deep in a moderate oven. It is done when a knife comes out clean (as with custard) and brown on top.
Cook macaroni according to package instructions. Let cool. Add remaining ingredients. Let sit in fridge overnight.
Mix all together and put strips of bacon on top. Bake at 300° about 30 minutes.
Mix. Pour into casserole. Bake at 350° for 30 to 40 minutes until brown and bubbly.
Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk,	add pudding. Let stand 3 minutes. Stir in pumpkin and spices. Mix well. Refrigerate 2 hours.
Blend shortening, margarine, sugar and vanilla together thoroughly. Add milk to mixture until of spreading consistency. May be stored in refrigerator for about a week, if desired.
Cream together shortening, sugars and eggs. Stir in water and vanilla. Stir in flour gradually, mixing well. Mix in dates and nuts. Press cookie dough into greased jelly roll pan (dough should be about 1/4-inch deep). Bake at 350° until lightly browned. (Do not overcook. Dough in oven should still be slightly puffy looking.) Cook 10 to 15 minutes. Cut into bars.
Place all in a blender; process until smooth. Keeps several weeks in refrigerator. This can be used in any recipe calling for sweetened condensed milk.
Place cucumbers, onions, garlic and peppers in a large glass bowl. Sprinkle with and cover completely with cracked ice. Let stand 3 hours or overnight. Drain and combine with the rest of ingredients. Heat to boiling. Pack in hot jars and seal.
In oblong pan, layer onions, chips, cheese, twice. Mix soup and milk. Pour over layers. Bake 1 hour at 350°.
Mix all ingredients and put in greased loaf pans. Bake at 325° approximately 45 minutes or until done.
Beat eggs; add sugar gradually and beat until mixture is light and fluffy. Add sifted dry ingredients. Add oil and vanilla. Fold in nuts and apple slices. Turn into a 9 x 13-inch greased pan. Bake at 350° for 40 to 45 minutes.
Mix dry ingredients together. Use some of the flour to mix with raisins and currants (to keep them from sticking together). Add the liquids to the dry ingredients and the fruit mixture, then nuts and pour this mixture into a well-greased and floured tube pan (10-inch), Bundt pan or 9 x 5 x 2-inch loaf pan. When making for Christmas, I use colored candied sprinkles. Bake at 350° for approximately 1 hour. (Batter will be thick.)