HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in large pan the soup, water, onion and green pepper. Add meat, rice and seasonings. Shape into small balls; place into soup mixture. Simmer slowly for 40 minutes. Serve on warm plate with sauce spooned over meatballs. When served, rice sticks out of meatballs, making them look like little porcupines.
Mix soups together and put half of mixture in roasting pan. Place roast on mixture and cover roast with remainder of mixture. Add water to pan. Place in oven at 250° for 2 hours or until meat is tender. Makes good gravy to serve over rice.
Boil rice as directed. Melt butter. Add soup, lemon juice, onion and pepper. Stir until smooth. Add shrimp and parsley. Pour into buttered casserole dish. Press 6 green pepper rings into top with butter pats. Cover with cheese and bake.
Add sugar to ground cranberries. Let stand 2 hours. Mix rest of the ingredients. Add whipped cream to cranberries. Refrigerate.
Mix milk, pudding, Eagle Brand milk and Cool Whip together in mixer. Fold in bananas and vanilla wafers.
Put the sugar, evaporated milk and margarine in saucepan; cook over low heat, stirring constantly, until it comes to a full rolling boil. Boil for 10 minutes. Add chocolate chips, nuts, marshmallows and vanilla; stir until well blended and marshmallows are melted completely. Pour into a buttered dish and cool. This recipe can be used also with peanut butter chips, excluding the nuts. Makes 4 pounds.
Fill pie pan 2/3 full of peeled, sliced apples. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. In small bowl combine margarine, butter, 1 cup sugar, flour, egg and walnuts. Pour over apples. Bake 45 minutes, or until top is browned in 350° oven.
Combine cake mix, pecans, eggs and butter. Pat into shallow 9 x 13-inch pan that has been well-greased and floured.
Brown meat and drain well. Add all ingredients (except rolls); heat & simmer for 10 minutes. Separate dough; use 2 triangles for each square; seal (pinch together) diagonal perferations. Place mixture in center of square & bring edges together & press edges to seal. Place squares onto ungreased cookie sheet & bake at 375° for about 22 minutes (until golden brown). Wonderful entree for buffets.
Layer pepper, mushrooms and half of cheese in a lightly greased deep dish pie plate. Top with asparagus and remaining cheese. Combine eggs and remaining ingredients; pour evenly over cheese.
Partially thaw lemonade and mix with Eagle brand milk until smooth. Fold in Cool Whip and pour into piecrust. Refrigerate until ready to use. May substitute limeade.
Mix first 5 ingredients together in saucepan. Cook 2 minutes, boiling slowly. Add cornflakes and drop by the tablespoon on waxed paper.
Leave all cheese out to get soft. Mix all together. Place in refrigerator until you can form a ball. You can use butter on hands. Roll in nuts.
Cream butter and sugar. Add flour, vanilla and salt. Chill. Shape into 1/2-inch balls. Roll in granulated sugar. Indent with thumb and fill with jelly. Bake at 350° until jelly bubbles.
In a blender, combine all ingredients, except coconut. Cover and blend for 10 seconds. Scrape sides and blend another 10 seconds. Add coconut and blend for 2 seconds. Pour into greased 10 inch pie plate.
Crush the Oreo cookies. Mix pudding, using 4 cups milk; set aside. Mix powdered sugar, Cool Whip, cream cheese and margarine until creamy. Mix with pudding in cake pan. Layer cookies, then pudding, then top with the rest of the cookies. Chill until firm or real cold.
Cream butter, sugar and Crisco. Add eggs, one at a time; add vanilla. Alternate milk and flour (include when sifting baking powder and salt). Cook in tube pan at 325° for 1 1/2 hours.
Wash and pat the chicken breast dry. Place cut side down in a baking dish. Combine all other ingredients and spread over chicken breasts. Bake at 375° for 30 - 40 minutes or until breasts are done. Do not overcook. The sauce remaining can be used to dabble over chicken. Reheats well.
Add vinegar, black pepper, sugar, and salt to green tomatoes, cabbage and the onions. Tie up clove and allspice in cloth, drop in mixtures and add water if needed to cook for 1 hour or until tender. Add hot pepper if wanted. Can in jars.
Add boiling water to shortening and mix until shortening is soft. Add flour and salt; mix well. Roll out pastry for desired use.
Mix the first 7 ingredients, except 1 cup milk. Stir well. Let come to a good boil, stirring constantly. Add the other cup of milk slowly. (Do not stop boil.) Cook until it forms a soft ball. (This takes a long time.) Add pecan halves. Pour into large, buttered pan and let stand in refrigerator overnight.
Dissolve jello in boiling water; let cool and add remaining ingredients. Put in a 12 x 8 x 2-inch pan or your favorite mold sprayed with Pam. Cover and chill until firm.
Mix first four ingredients with enough mayonnaise to make mixture of dip consistency. Season to taste. Put in serving bowl. Top with grated cheese.
Prepare cake mix as directed on package. Pour batter into 9 x 11 x 2-inch pan (approximately). Bake at 350° for 35 to 45 minutes or until cake tests done. Cool in pan. When thoroughly cooled, blend pudding mix with milk and beat in cream cheese. Fold Cool Whip into pudding-cheese mixture. Spread over cooled cake. Sprinkle with pineapple, pecans, coconut and cherries. Refrigerate until serving time.
Cream sugar and cream cheese until fluffy. Beat in bananas and eggs. Stir in baking powder, soda and nuts; do not beat. Pour into a greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 60 minutes or until done. Cover with foil the last 15 minutes. Freezes well. Makes one loaf.
Microwave first three ingredients on High for 1 1/2 minutes until melted. Add the last three ingredients. Beat until smooth. Microwave 5 to 6 minutes on High until mixture boils, stirring every 3 minutes. Must boil to thicken.
Cook macaroni according to package directions; drain and set aside. While macaroni is hot, add butter and sour cream. Stir. In separate saucepan, melt evaporated milk and Velveeta cheese together. Place cooked macaroni into greased 2-quart casserole. Pour cheese and milk mixture over the top. Bake at 350° for 25 minutes. Sprinkle with grated cheese. Put back in hot oven until cheese melts. Serves 6.
Trim all fat from meat. Put all ingredients in crock-pot. Mix thoroughly. Cover and cook on low 12 hours or high for 5 to 6 hours.
Rinse dried beans in cold water, sorting through and discarding any broken beans or debris. In large bowl, soak beans in about 2 quarts water for 4 hours; drain. In Dutch oven, combine beans, bay leaf and fresh cold water to cover. Bring to boil; reduce heat. Partially cover and simmer until beans are soft and tender, about 1 1/2 hours (add salt, if desired, about halfway through cooking). In Dutch oven, heat oil; add onion, garlic, bell pepper and zucchini. Over medium-low heat, saute about 10 minutes. Stir in tomatoes, tomato paste, can of water and seasonings; cook, stirring occasionally, about 20 minutes. To Dutch oven, add 2 cups drained, cooked beans (store remaining 2 to 3 cups beans for future use in a soup, salad or casserole). Add corn and lemon juice; cook 15 additional minutes. Taste and adjust seasoning if needed. Delicious served with warm tortillas or tortilla chips. Makes 8 servings.
Cream oleo and sugar together. Add eggs and beat. Sift flour, cocoa and salt together. Add creamed mixture alternately with buttermilk and soda, then hot water and vanilla. Bake in greased and floured 8-inch cake pans at 350° for 45 minutes.
In saucepan, heat consomme just to a boil. Stir in sherry. Pour into soup bowls. Peel and slice avocado. Garnish with avocado slices. Serves 6 to 8.
Line 9 x 13-inch pan with whole graham crackers. Combine 2 sticks margarine, sugar, egg and milk in saucepan. Boil 1 minute over medium heat, stirring constantly. Add nuts, coconut and cracker crumbs to mixture. Mix well. Spread half over whole crackers, then layer more crackers and the remainder of mixture.
Cream butter, sugar and egg yolk. Add flour and cinnamon, sifted together. Press out on large greased cookie sheet. Mark in squares. Brush with unbeaten egg white. Bake at 325° for 45 minutes.
Mix flour, sugar, salt, mustard and cayenne. Mix egg yolks and milk; stir in flour mixture. Cook over low heat until thick, stirring constantly, until thickened. Then add apple cider vinegar and butter. Mix into dressing and cool. Makes one cup.
Cube the bread and set aside, covered. Melt cheeses in a double boiler on top of stove. (A fondue pot may be used, but is not necessary.) When the cheeses are melted, serve immediately with the bread cubes. Fondue or regular forks are needed as each "eater" dips into the same pot. You may have to reheat the cheeses, as they cool quickly. Stirring will keep cheeses from sticking to the pan.
Mix ingredients. Shape into loaf. Put 1 slice of bacon on top of loaf. Bake at 350° for 1 hour.
Bring to a boil the sugar, Karo and honey (do not boil). Add the peanut butter; stir until melted. Add the Cocoa Puffs; stir until coated. Drop by teaspoon onto waxed paper. Cool.
Place chicken, beans, salsa, chicken broth, cumin and cheese in large skillet; heat on medium until cheese is melted. Add crushed tortilla chips as topping.
Preheat oven to 350°. Beat shortening, peanut butter, 1/2 cup sugar and brown sugar until creamy. Beat in egg and vanilla. In another bowl, stir together flour, soda and salt. Gradually add to shortening mixture, blending thoroughly.
Precook the ribs in water and vinegar (small amount to soften meat). Precook for 20 minutes.
Shred the cabbage finely and place in a large bowl. Slice green onions finely and add to bowl. Place canola oil in a frypan and heat on medium. When hot, add noodles, mashed fine, sesame seeds and almonds. Brown this mixture until a nice golden color; cool.
Mix Jell-O in boiling water; mix rest of ingredients in except cream. When salad begins to set, then fold in whipping cream.
Combine flour, salt and pepper. Dredge liver strips and brown lightly and quickly in hot oil. Remove liver strips. Pour off drippings. Add celery, onion, garlic and marjoram to frying pan and stir-fry 2 to 3 minutes before adding bouillon. Bring to a simmer and add mushrooms and liver strips to pan. Cook, stirring, about 3 minutes. Add parsley last. Makes 4 servings.
In medium saucepan over medium-high heat, heat oil. Add garlic and onion; cook 2 to 3 minutes, stirring. Add tomatoes with juice, chicken broth, carrots, celery, parsley, basil and pepper. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Add lima beans and water. Bring to boil. Reduce heat; simmer 20 minutes. Makes 6 servings with 90 calories and 3 grams fat.
Place 1/2 of broccoli in a 9-inch casserole dish. Place 1/2 of onions and 1/2 of chestnuts on top of broccoli. Add 1 layer of American cheese. Repeat layers. Spread soup over top. Place bread crumbs on top (optional). Bake at 350° for 30 minutes or until brown.
Cook potatoes in boiling water about 30 minutes or until tender; drain potatoes and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat just until combined. Spoon mixture into lightly buttered 2-quart casserole. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes or until thoroughly heated. Makes 8 to 10 servings.
*If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
In large nonstick skillet sprayed with vegetable spray, saute chicken in liquid butter mix over low heat. Remove from pan. Add flour and stir over low heat until smooth. Add more liquid butter mix, if dry. Stir in broth and skim milk. Add mustard. Add artichoke hearts and simmer chicken in sauce for 30 minutes. Serve over rice or noodles.
Dissolve sugar in the boiling water; cool. Put the tea bags in the 2 cups hot water; leave bags in water until cool. Mix the brandy, orange juice and lemonade. Add tea and sugar; mix with juice and brandy. Put in freezer containers and freeze. Serve 2/3 Slush to 1/3 7-Up.
Cut cucumbers crosswise. Dissolve lime in water. Pour over cucumbers. Let stand 24 hours and pour off. Rinse thoroughly in fresh water. Let stand in fresh water three hours. Drain. Mix sugar, vinegar and spices. Add enough water to cover; let set overnight, then boil gently 30 to 40 minutes. Pack in jars and seal.
Mix first four ingredients together. Add just enough bread crumbs so you can roll mixture into balls, then roll balls in regular bread crumbs. Bake in 350° oven for 1/2 hour, then put under broiler for 10 minutes. These freeze well.
Partially cook asparagus in boiling water. In hot, medium skillet, add soy sauce and cooked asparagus. Cook until asparagus begins to soften, about 3 minutes. Add cooked shrimp, ginger and garlic. Stir constantly and heat long enough to heat shrimp through. Salt and pepper.
Mix together and let set overnight. Use with cauliflower, celery, carrots, cucumbers and bell peppers.
In a large skillet over medium heat, melt butter, then add the remaining ingredients. Cook 5 or 6 minutes or until warmed through.
Fry bacon, drain and crumble. Combine remaining ingredients, heat and pour over hot broccoli. Add bacon bits.
Cook and debone whole chicken. Brown onions and green peppers. Prepare noodles as directed on package. Mix all ingredients together and bake at 350°.
Melt the chocolate with butter in the top of a double boiler over medium heat. Remove from water and cool slightly. Combine the eggs, sugar, salt, corn syrup and rum in a mixing bowl and beat to blend. Beat in the cooled chocolate and butter. Place pecans in the bottom of the pie shell and add the egg mixture. Bake in a preheated oven (350°) for 40 to 50 minutes. The top should be soft and the center not quite set when the pie is shaken. Serve with whipped cream that barely holds a soft peak. Serves 6 or 8.
Wrap each cracker with half strip of bacon. Place on a cookie rack over a shallow drip pan. Bake 12 to 15 minutes, turning once, at 400°. Serve hot. Makes 24.
In a 9-inch pie pan, put flour, salt and sugar. In a cup, mix oil and milk; pour over flour mixture. Mix well with fork. Press down into pan to form a crust with fingers. Do not prick holes!
Line bottom and sides of 13 x 9 dish with wafers, slice bananas on top of wafers. Mix pudding according to package, add cool whip and whisk until smooth. Pour over bananas and wafers. Chill until set.
Unroll the rolls on a large cookie sheet, pressing the seams together. Bake at 350° for 8 to 10 minutes (until browned). Cool completely.
Mix together until crumbly. Place half the crumbs in bottom of well buttered pan, 6 x 10-inch. Pat down firm. Pour on cherries and cover with rest of the crumbs. Bake about 45 minutes at 350° or until golden brown.
Mix Jell-O and next 3 ingredients. Let stand until cool. Refrigerate until mixture starts to set. Whip Milnot and fold into Jell-O mixture. Line spring-form pan or angel food cake pan with vanilla wafers. Alternate 3 layers of vanilla wafers with 3 layers of Jell-O. Chill until firm.
Turn thawed spinach into a sieve and press out as much of liquid as possible. Combine spinach with remaining ingredients. Form into balls. Can freeze.
Brown beef and onion. Add pizza sauce and oregano. Pour in dish. Sprinkle with cheese. Top with crescent rolls. Bake for 20 minutes at 350°.
Saute onions and peppers in 1 tablespoon butter. Coat meat with flour; brown in remaining butter. Add onions and peppers, tomato sauce and water. Simmer for 30 minutes. Add remaining ingredients and cook until tender. Serve over noodles or rice.
Peel the pink and green from rind of one watermelon. Cut in squares and soak in weak alum water about 24 hours, changing water once. Then put on to boil in enough clear water to cover and cook until tender. When you can pierce them with a straw, drain well and make a syrup of one quart of the ingredients. Let come to a boil. Add rind and boil slowly for 10 minutes. Put in jar and seal.
Cream butter with 5 1/2 tablespoons confectioners sugar and cornstarch. Add flour and mix well. Roll into small balls (size of a nickel). Bake at 350° for 20 minutes. Cool. Dot with icing made of 3/4 cup of confectioners sugar or roll in remaining confectioners sugar.
Place chicken on cutting board and pound lightly with cleaver or heavy knife until about 1/4-inch thick. Combine eggs, salt and pepper. Dip chicken into egg mixture, then crumbs. Heat oil until very hot in large frying pan. Quickly brown chicken on both sides. Remove to shallow baking dish. Pour excess oil from frying pan. Stir tomato sauce, basil and garlic powder into frying pan. Heat to boiling. Simmer 10 minutes. Stir in butter or margarine. Pour over chicken. Sprinkle with Parmesan cheese. Cover. Bake in 350° oven for 30 minutes. Uncover. Place Mozzarella cheese over chicken. Bake until cheese is melted (approximately 10 minutes).
Mix the last 6 ingredients. Melt and pour over the cereals, peanuts and pretzel sticks. Mix well. Put in large shallow pan and bake at 200° for 1 hour, stirring occasionally. Goodies will keep a long time, if you can keep out!
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inch.
Saute chopped onion in butter, then add sliced zucchini, potatoes, herbs and stock. Cook on low boil until tender. Put through blender to puree. Add half and half. Season to taste with salt and pepper. Serve hot or cold with grated cheese on top. Broccoli may be used instead of zucchini.
In a small microwave-safe bowl, melt margarine on High. Add seasoned salt and Worcestershire sauce; mix well. Pour cereals, nuts and pretzels into 2 gallon resealable plastic bag. Pour margarine mixture over cereal mixture. Seal top of bag and shake until pieces are evenly coated. Pour contents of bag into large microwave-safe bowl. Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container.
Put a sieve over a bowl or measuring cup. Empty 1 can of beans into sieve to drain. Put beans in casserole dish. Repeat with other can of beans. Throw away liquid. Pour soup over beans and add lemon juice. Stir until well mixed. Bake for 30 minutes at 350°. Sprinkle French fried onions over casserole and bake for another 5 minutes. Makes 6 servings.
Melt margarine. Stir in cornstarch. Add milk and stir until thickened. Turn heat down and add cheese. Stir until melted. Makes 1/2 cup of sauce. Great over broccoli, cauliflower, etc.
Lightly spray casserole dish; place chicken breasts flat on bottom of dish (don't stack chicken). Pour Ragu sauce over chicken; liberally sprinkle with parmesan cheese. Cover with foil and bake at 350° for about 45 minutes. Remove from oven and remove foil; very liberally sprinkle with mozzarella cheese. Return to oven for about 10 minutes to melt the cheese.
Mix wet ingredients, then add dry ingredients. Drop by teaspoons onto a cookie sheet. Bake at 375° for 7 to 8 minutes. Let cool on cookie sheet before moving to rack. These freeze well.
Mix rice, onions, celery and Italian dressing. Add salmon; toss gently to mix. Spoon onto lettuce lined platter; garnish with green pepper. Chill at least 1 hour before serving.
Cook spinach; drain well. Mix spinach, soup and sour cream. Put in well-greased 13 x 9-inch pan. Top with bread crumbs. Dot with margarine. Bake at 350° for 30 minutes.
Blend all ingredients. Heat and grease waffle iron. Place 1 teaspoon of dough on iron. Bake about 1 to 2 minutes. Regrease iron as needed.
Mix together the sugar, flour and cinnamon. Add the raspberries; mix together. Pour into prepared pie crust; cover with top crust. Bake for 20 minutes at 400°. Reduce heat to 325° and bake for 40 minutes, or until brown.
Wash mint and remove leaves. Mix lemon juice, sugar and water; pour over mint leaves. Let stand 30 minutes.
Mix together and place in an airtight container. When serving, use 2 to 3 teaspoons of mixture to 1 cup of hot water.
Cut chicken into cubes; dip in egg and roll in cornstarch. Fry chicken in 4 tablespoons oil. Remove and set aside.
Heat 3 tablespoons of butter and olive oil over medium heat in 3-quart pan. Add the onions, garlic and meat cubes. Brown the meat on all sides. Add tomato paste. Mix for a few minutes, coating meat. Add the wine and enough hot water to just barely cover meat cubes. Add vinegar, bay leaf, cumin, cinnamon, salt and pepper. Stir to mix well. Reduce heat to a simmer and cover the pan. Let onions sit in very hot water for a few minutes and then slip the skins off. Boil peeled onions in salted water (1 teaspoon salt) for 3 minutes in a covered pot. Discard the water. Rinse onions with cool water and drain well. Will make them sweeter. Place remaining butter into frying pan. Brown onions over medium heat. Set them aside.
Put cheese, bacon and onions through food chopper using fine blade. Stir in mustard and mayonnaise. Spread on bread. Toast under broiler until golden brown. Serve hot.
Heat oven to 350°. Grease and flour or line pans with waxed paper (two 9-inch cake pans). Break chocolate in small pieces, add 1/4 cup water in saucepan. When melted and cooled, add flour, baking soda, salt, sugar and buttermilk. Combine butter, sugar and vanilla in large mixing bowl until fluffy. Beat in egg yolks, one at a time. Blend well. Gradually add chocolate and dry ingredients alternating with 2/3 cup water. Mix well. Do not overbeat. Beat egg whites until stiff, fold in mixture. Pour into layer pans (9-inch) and bake 30 to 35 minutes; in 3 round pans (8-inch) bake 25 to 30 minutes; or in 9 x 13-inch pan bake 40 to 45 minutes at 350°.
Mix all together. Bake in a 9 x 13-inch pan or casserole for 1 1/2 hours at 300°. Garnish with paprika or parsley flakes.
Mix all together and freeze. Let partially thaw before meal. Unused portions may be refrozen.
In a 10-inch skillet over medium-high heat in hot oil, cook chicken, half at a time, until browned. Add onion and green pepper. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender. Serve over rice. Makes 4 servings.
Put graham crackers in blender and blend to fine powder. Put in bowl and mix together with peanut butter, butter and powdered sugar. Press into 9 x 13-inch pan and refrigerate for 1/2 hour. Melt chocolate and pour over. Keep in refrigerator.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture and beat well. Stir in enough flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch bread pans that have been greased and sprinkled with corn meal. Sprinkle top with corn meal. Cover; let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. To serve, slice and toast. Keep refrigerated. Can be frozen.
Mix cake mix	and eggs; add buttermilk. Blend well. Add vanilla. Makes 3	layers	or cook in sheet pan. Bake at 350° for about 35 or 45 minutes or until done.
Preheat oven to 350°. Scald milk in a large saucepan. When bubbles begin to form around the edge, whisk in the cornmeal, bit by bit. Stir until mixture thickens, then continue cooking over very low heat for 5 minutes, stirring now and again to make sure it does not stick on the bottom. Add salt, fat and sugar, and cook several minutes longer. Remove from the heat and stir in chiles, cheese and egg yolks. Grease a souffle dish with bacon fat or butter and heat in the oven. Whip whites stiff, but not dry, and fold into the cornmeal mixture. Place in the hot dish and bake 45 minutes, or until puffed up and beginning to brown on top. Serve with butter. Serves 6.
Combine the dates, raisins, butter, brown sugar, molasses and hot water; simmer gently for 3 minutes. Cool in a mixing bowl. Beat the eggs in cooled mixture. Add the fruits and peels and chopped nuts. Sift together the flour, cinnamon, nutmeg, soda, baking powder and salt. Add this mixture gradually to the fruit mixture, beating well after each addition. Pour into 9-inch tube pan lined with waxed paper. Bake very slowly (275°) for 3 hours.