HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix hamburger, onion, rice, egg, salt and pepper. Form into balls. Put in pan. Peel and quarter 4 medium potatoes and place on top of meatballs. Mix soups and tomato sauce together and pour over potatoes and meatballs. Cover with foil and bake at 350° until potatoes are tender.
Blend soup with water. Measure out 1/4 cup soup mixture; combine with ground beef, dry bread crumbs, onion, parsley, egg and salt. Shape into meatballs, about 1 1/2 inches in diameter.
Break angel food cake into small pieces and put into 9 x 9-inch glass dish. Make vanilla pudding according to directions. Pour over cake while still hot. Make jello according to package directions, then pour jello over hot pudding. Cover with defrosted fruit and place in refrigerator until set. Serve with whipped cream topping. (Use frozen strawberries with strawberry jello and frozen raspberries with raspberry jello.)
Combine pistachio mix and pineapple juice, plus fold in the whipped topping. Mix in marshmallows and nuts. Spoon into pretty bowl or 9 x 13-inch pan. Refrigerate until ready to serve.
Stir yeast into potato water until dissolved. Set aside. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add potatoes and yeast mixture. Add salt and milk and mix well. Add flour, 1 cup at a time, until you have a stiff dough. Turn out onto a lightly floured board and knead until smooth and elastic. Put dough in an oiled bowl. Cover with plastic wrap and refrigerate overnight.
Grease and flour cake pan, knocking out excess flour. Spread evenly the brown sugar and walnuts. Cream together sugar, mayonnaise and vanilla. Dissolve and mix cocoa and warm water and add to mixture. Then add flour, salt, soda and stir well. Pour over nuts and brown sugar. Bake at 350° until done. Cool for a few minutes and then turn onto a rack with topping up. Serve warm.
Combine watermelon, honeydew and blueberries in deep bowl. Combine honey and lime juice and pour over fruit. Cover and marinate 2 to 3 hours in refrigerator, stirring several times to distribute marinade evenly. Drain fruits, reserving 2 tablespoons liquid. Combine sour cream and 2 tablespoons liquid, stirring to blend. Fold into fruit and serve immediately. Makes 4 to 6 servings.
Boil vegetables a few minutes. Drain and put in casserole. Heat the soups. Add the Cheez Whiz. Pour over vegetables and bake 45 minutes at 350°.
Combine butter and sugar in top of double boiler. Stir in evaporated milk; add chocolate. Cook over hot water for 30 minutes. Do not stir. Remove from heat; beat until creamy. Store in refrigerator and reheat as needed. Add cream for a thinner sauce. Yields 1 1/2 pints.
Beat Cheddar cheese and cream cheese with mixer (medium) until well blended. Add juice, pepper, onion and Worcestershire sauce and mix well. Refrigerate several hours or overnight. Form into wreath. Garnish with fresh parsley and red bell pepper stars. Serve with crackers. Makes 2 cups.
Combine eggs, sugar and salt. Pour a little of the scalded milk into egg mixture and stir well. Return this mixture to scalded milk and mix well. Add rice, raisins, vanilla and spices. Pour into a buttered 1-quart baking dish; set dish in a shallow pan and pour 1-inch of water into shallow pan. Bake at 325° for 1 1/2 hours. Yield: 4 to 6 servings.
Melt in saucepan oleo, Crisco and 1/2 cup water. Let cool. Dissolve dry yeast in 1/4 cup lukewarm water. In large bowl, beat eggs, 1/2 cup water and sugar. Add yeast mixture with other ingredients. Add flour; mix well. Cover and place in refrigerator. Will rise in 30 minutes. Place on floured surface and cut with biscuit cutter and put on greased cookie sheet. Bake at 450° for 10 minutes. Dough will keep for 6 days in refrigerator if well covered.
Preheat oven to 400°. Brown hamburger meat; drain. Remove from skillet. Place 1 3/4 cups water in skillet on medium heat. Combine cornstarch and 1/4 cup water in bowl. Pour in skillet. Bring to a boil. When thick, add Veg-All and other vegetables and hamburger meat. Season to taste. Heat just until vegetables are warm. Place in long, rectangle glass baking dish. Line top with potatoes; sprinkle with cheese. Bake 45 minutes.
Mix all of ingredients together and place preserves of choice or pepper jelly in center. Serve with snack crackers.
Mix desired amount of ground chuck with enough barbecue sauce for a meat loaf consistency. Shape into hamburgers. Place on foil lined barbecue grill that has randomly cut holes in foil. Add sliced raw onions over the hamburgers. Cook, turning hamburgers and onions together while cooking until done as desired. You can add additional barbecue sauce to hamburgers while cooking. Hot dogs are good cooked this way, too.
Cook sugar and evaporated milk together slowly in heavy saucepan until a little of the mixture dropped from spoon into a cup of cold water will form soft ball (240° on candy thermometer). Remove from heat and allow to cool slightly. Add butter and vanilla and beat for a few minutes, then add pecans. Before candy hardens, drop by spoonfuls onto buttered waxed paper.
Cream sugar, eggs, and shortening. Add mashed banana and buttermilk; blend well. Sift together baking powder, salt, soda, and flour. Add flour mixture to dough 1 cup at a time; mixing well after each addition. Add nuts and flavoring/extract, stir in. Bake at 325 degrees in pan sprayed with Pam.
Mix pineapple, cherry pie filling, pecans and coconut and pour into a greased 9 x 12-inch pan. Mix cake mix and butter or margarine with pastry blender and sprinkle on top. Preheat oven to 325° and bake for 50 minutes.
Layer ice cream sandwiches in bottom of 9 x 13 pan. Top with Cool Whip. Dribble with caramel and chocolate syrup. Top with walnuts (and/or pecans). Freeze.
Combine beef, 2 tablespoons tomato sauce, egg, bread crumbs and salt. Shape into 1-inch meatballs. In skillet, lightly brown meatballs and drain fat. Stir in remaining tomato sauce, mixed vegetables, thyme and pepper; simmer 5 minutes.
Cook rigatoni according to directions. Layer noodles, sauce, Mozzarella cheese and sprinkle Parmesan cheese over top. Repeat layers and bake at 375° for 35 minutes.
Dissolve yeast in water. Let yeast stand for 5 minutes; mix in dry ingredients (except flour). Add water, oil, yeast and then add flour and mix well. Let rise for 1 hour. Punch down and let rise another 30 minutes; make into rolls. Bake at 500°.
Beat eggs slightly. Add in other ingredients and stir. Pour into unbaked pie shell. Bake at 325° for 45 minutes. Makes 1 pie.
Mix above ingredients in a punch bowl and add chilled ginger ale to taste. One can make ice rings ahead from apricot nectar and freeze them in Ziploc bags for use in the bowls of punch. Punch is not too sweet.
Mix together first five ingredients and pour in 9 x 13-inch pan. Mix brown sugar and nuts. Sprinkle over batter. Bake at 350° for 40 minutes.
Beat butter and sugar together. Beat in egg and vanilla. Gradually stir flour into butter mixture. Roll into 3/4-inch balls. Place them on a greased baking sheet. Decorate each cookie with a nut meat. Bake them in a moderate oven at 375° until edges are light brown.
Melt butter and stir in stuffing. Boil chicken breasts and cut into pieces, save broth.
Combine mashed potatoes, salt, pepper and 2 tablespoons butter. Chill for easy handling. Shape in 2-inch balls with a marshmallow inside each. Use 1/4 cup of potatoes to cover. Heat honey and 1 tablespoon butter in a small skillet over high heat. When syrup is hot, add potato balls 1 at a time. Roll in glaze, coating completely. Roll in nuts. Space balls, so they do not touch, in a greased shallow baking dish. Bake in oven at 350° for 20 to 25 minutes.
Place 1 T butter in an 11 X 7 X 2 inch microwave safe dish; set aside. Combine cracker crumbs and pepper. Dip chicken in remaining butter then spread with sour cream. Roll chicken in the crumb mixture. Place in prepared dish. Cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear. Let stand for 5-10 minutes before serving. Serves 4.
Preheat oven to 375°. Slice cookie dough and spread out dough into a 12 to 14-inch pizza pan. Bake 20 to 24 minutes or until lightly browned.
Mix meat and bread crumbs with milk, egg, salt, dry mustard and onion. When mixed, press the mixture in an 8-inch pie tin. Bake at 350° for 1/2 hour. Remove from oven. Place 3 slices of cheese on meat. Prepare mashed potatoes and swirl on top of cheese. Break the fourth slice of cheese on top of potatoes. Bake 10 minutes more.
("Chupe de Camarones," a Peruvian recipe given to me by my mother-in-law.) Delicious with or without the pepper.
Combine first 3 ingredients in a large plastic bag, mixing well and set aside. Cut flour tortillas into 3 (12-inch) strips; fry a few at a time in hot oil until crisp and golden brown. Drain on paper towel. While they are still hot place a few at a time in the bag that has the sugar mixture and shake gently to coat them. Store in an airtight container. Makes about 5 dozen.
Cream together sugar, salt, shortening and vanilla. Add gradually in small amounts a portion of the liquid alternately with the flour. Add eggs and mix until smooth. The sides of the bowl should be scraped down occasionally to insure a uniform batter. Pour into 9 x 13-inch greased pan.
Blend together cornstarch and sugar. Combine with water in saucepan. Cool until thick (3 to 5 minutes). Add jello to mixture and stir until dissolved. Allow to cool but not completely cold. Clean strawberries and spread evenly in baked pie shell. Pour cooled, cooked mixture over all. Chill for 2 to 3 hours. If desired, serve with whipped topping. Can also be used with peaches (apricot jello).
Put potatoes in pot and cover with water. Bring to a boil and cook until tender. Drain and cool, then peel. Stir together mayonnaise, mustard, eggs, celery, onion and relish. Add potatoes and toss. Season with salt and pepper. Refrigerate for 1 hour to 24 hours before serving. Yields 4 to 6 servings.
About 1 1/2 hours before serving, chop onion. Peel and slice white and sweet potatoes, keeping in separate piles. In a nonstick 10-inch skillet with ovensafe handle (or wrap with double thickness of heavy duty foil) in hot salad oil, cook onion until tender. With a slotted spoon, remove onion to bowl and set aside. In remaining oil in skillet, arrange white potatoes in layer, overlapping slices. Sprinkle sauteed onions over potatoes. Dot with 2 tablespoons margarine or butter and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Arrange sweet potato slices over white potato layer. Dot with butter, salt and pepper, and add onion as with white potatoes. Continue layers until potatoes run out.
Combine eggs, milk, oil and lemon flavoring. Add dry jello and add cake mix and mix well; pour into tube pan and bake at 375° for 1 hour. Let cool before turning onto plate.
Mix first 10 ingredients and let stand 15 minutes. Chop cranberries in half. Mix well. Spoon batter into 24 muffin cups with liners, filling to top. Bake at 350° for 20 minutes.
Melt Velveeta cheese and butter. Sift cocoa and confectioners sugar and add to mixture; mix well. Add pecans and mix. Butter 2 (9 x 12) Pyrex dishes and press candy into dishes. Let stand overnight and cut into squares.
Boil together Karo syrup, sugar and oleo for one minute and then add soda. Blend well and pour over crackers and peanuts. Bake at 250° for 45 minutes. Stir a few times while baking.
Slice bananas into small circular pieces, then dip the slices into the lemon juice to help prevent the bananas from turning black. Layer the bottom and sides of the pie crust with the banana slices. Cook Eagle Brand milk, cornstarch, eggs and water in a medium saucepan. When mixture starts to bubble, add butter and vanilla flavoring. Stir quickly; cook until almost thick. Let cool, then add to pie crust. When entire pie is cool, top with Cool Whip.
Mix peppers and onions together. Cover with boiling water and let stand for 10 minutes; drain. Cover again with boiling water and bring all ingredients back to a boil. Remove from heat and let stand 10 minutes. Drain. Mix remaining ingredients with pepper/onion mixture and cook over medium heat about 15 minutes. Ladle into pint jars and seal while hot. Makes 6 pints.
Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in egg, onion and cayenne pepper. Add your buttermilk; beat well. Heat oil in heavy cast-iron frypan. Drop rounded teaspoonfuls of batter into hot oil. Fry until brown. Drain on paper towel (to remove any excess oil).
Preheat oven to 350°. Combine all ingredients together and pour into uncooked pie shell. Bake for 1 hour.
Drop by teaspoon; flatten with fingers. Drop 1/2 teaspoon filling on cookie and top with 1/2 teaspoon dough.
Spread	pineapple in bottom of an 8 x 13-inch pan. Spread cherry pie filling on top.	Spread cake mix (dry) next. Cut up the butter; place on top, then walnuts. Bake at 350° for 1 hour, or until brown.
Layer noodles, onion, corned beef (flaked) and cheese. Spread soup over top. Crush a few crackers or chips on top. Bake at 325° for 30 minutes.
Mix Eagle Brand milk and lemon juice. Fold in remaining ingredients in order listed. Fill pie crusts and refrigerate.
Peel potatoes and slice lengthwise. Melt half the butter in a heavy saucepan on medium heat. Coat each piece of potato with melted butter. Turn each piece several times, cooking slowly on top of stove. When potato begins to tender, add brown sugar and molasses, mixing thoroughly with potato slices. Add water, salt and nutmeg. Cook about 5 more minutes. Transfer potatoes to a casserole dish, putting orange slices between the two layers of potatoes. Cover with syrup; dot with rest of butter. Place in oven at 350° and bake 20 minutes and cover.
Combine all ingredients and shake to mix. Good on pork, chicken and baked potatoes.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix dry ingredients; cut in butter. Add egg and mix to make crumbs. Place half the crumb mixture in pan. Pour over it, distributing evenly, the blueberry filling. Top with remaining crumbs. Bake at 350° for 30 minutes. Delicious served warm with ice cream.
In a large skillet, brown together ground beef and onion. Drain. Using a large oven dish, place ground beef on bottom. Spread cabbage wedges over the meat. Mix together the tomato sauce and garlic salt. Pour over the cabbage. Cover tightly and cook for 1 hour and 15 minutes at 375°. Remove from oven. Place grated cheese on top. Return to oven and melt cheese. Bake to lightly brown. Serve over bed of cooked rice. Makes 8 servings.
Brown the ground beef and onion; drain well. Add the remaining ingredients and put in crock-pot. Cook on low for 4 to 6 hours.
Mix everything but 8 ounces of tomato sauce. Shape into loaf. Place in shallow pan. Chill for 1 hour. Bake at 350° for 1 hour. Pour remaining tomato sauce over loaf and bake 20 minutes longer.
Put all dry ingredients in a large mixing bowl. Add butter and crumble with fingertips or blender. Beat egg; add sour cream, milk (room temperature) together. Fold into 1st mixture. Add floured raisins and caraway seeds. Mix well. Bake in greased and floured loaf pan at 350° for 50 minutes.
Mix dry ingredients together in heavy pan; add milk and stir. Cook over low heat. Stir egg yolks together and add a little of the hot pudding to them. Mix and return it to the hot pudding. Bring mixture to a slow boil and cook 2 minutes. If it gets lumpy beat with mixer. Remove from heat; stir in vanilla and butter. Pour into baked pie shell and cover with meringue.
Combine margarine, sugar and milk in heavy 2 to 3-quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°. Stir constantly to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients. Mix until well blended. Pour into a greased 9 x 9 or 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Mix well. Stuff the turkey. Bake at 350° until the popcorn blows the a-- off the turkey.
Dissolve jello in hot water. Cool, then add rest of ingredients except Cool Whip. When partially set, fold in Cool Whip.
Cream oleo and Crisco; add sugar and beat until smooth. Add egg yolks and beat again. Combine flour, soda and salt. Add to creamed mixture. Alternate with buttermilk. Stir in vanilla. Add pecans and coconut. Fold in stiffly beaten egg whites. Bake in a 3 x 9-inch pan for 30 minutes at 325°.
Mix dressing mix with mayonnaise. Add to cottage cheese. Chill at least 1 hour. May be garnished with dill weed. Serve with fresh vegetables.
Sprinkle chicken breasts with garlic, oregano and basil on both sides; rub it in. Dip chicken breasts into egg and then into bread crumbs. Fry until cooked. In baking dish, place chicken across the bottom; spoon spaghetti sauce onto each piece and cover with Mozzarella cheese. Sprinkle Parmesan cheese across the top and broil until cheese is melted and bubbling.
Drain okra and lima beans. Add to all other ingredients in large pot. Heat on medium until hot.
Mix first four ingredients. Add ginger ale when ready to serve. Garnish with lemon or orange slices. Yields 25 servings. Preparation time is 15 minutes.
Combine all ingredients and mix well. Grease and flour four (9-inch) round cake pans. (Tip: Use cocoa instead of flour to eliminate white spots on bottom and sides.) Divide batter evenly among pans and bake at 375° for 12 to 15 minutes.
Cream shortening and sugars together, add eggs and vanilla. Stir in dry ingredients, then cereals, coconut and nuts. Drop by spoonfuls onto greased baking sheet, and bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Brown meat and onion; drain. Add other ingredients to beef mixture. Simmer in large boiler for about 1 hour. Serve topped with sour cream or grated cheese. Freezes well for meals when we need a break from the kitchen.
Fry sausage; drain. Fry onion; mix with cheese, meat and egg. Roll out dough and fill with mixture. Roll and place on greased cookie sheet. Bake 40 minutes at 350°. Slice and serve.
Mix all together, put in 9 x 13-inch pan. Sprinkle with paprika. Bake at 350° for 1 hour and 30 minutes.
Combine butter, Corn Chex crumbs and cheese; set aside. Combine soup, onions, parsley and seasoning. Stir in zucchini and 2/3 cups Chex mix. Mix well; turn into 1 1/2-quart shallow baking dish. Top with remaining crumbs. Sprinkle with paprika. Bake in 350° oven for 30 minutes or until zucchini is tender and Chex are golden brown.
Mix all ingredients except pork in a 3-quart or larger slow cooker. Add pork; spoon some of the cranberry mixture over top. Cook and cover on low for 6 to 8 hours or until pork is tender. Remove pork to a cutting board and slice. Serve sauce with pork.
Stir the sugar, syrup and water until dissolved. Boil to 295° on candy thermometer; remove from heat. Add the oil and desired food coloring. Pour onto cookie sheet covered with 4x sugar. Break into pieces.
Spray skillet with nonstick spray. Remove peel of eggplant and slice into circles. Dip circle in egg beater then into breadcrumbs. Place each round in skillet and brown on both sides. Place in ovenproof casserole, putting a generous tablespoon of spaghetti sauce on each eggplant round. Stack if necessary. Bake, covered, at 350° for 30 minutes.
Cut bacon in small pieces and brown. Remove from drippings. Blend sugar, flour, salt and pepper together. Add to drippings. Stir to make a smooth paste. Add vinegar and water. Boil 2 to 3 minutes, stirring constantly. Combine sauce, sliced potatoes and onions. Let stand at room temperature for 3 to 4 hours. Sprinkle with bacon bits just before serving.
Let pickles drain and then dry them off with paper towel. Wipe ham to remove water from each slice. Soften cream cheese so you can spread. Lay ham out and spread cream cheese over one side, then place pickle on one end and roll up. Place in refrigerator for at least 2 hours and then slice.
Bring broth to boil over high heat; add carrots and celery. Reduce heat and simmer until vegetables are crisp and tender. Add peas, corn, chicken and potatoes. Cover and simmer until vegetables are tender. Stir in macaroni, pepper and parsley. Heat through. Makes 2 quarts. Serves 4.
Preheat the oven to 350°. In a bowl, combine the ground chuck, bread cubes, lemon juice, onion, egg and salt. Mix well and shape into 6 individual loaves. Arrange on a greased 9 X 13 inch baking dish. Bake 15 minutes.
Bake cake as directed on box. When cake comes out of oven, use meat fork or wooden spoon to poke holes in the cake. Pour Eagle Brand milk over the cake, then pour caramel topping over the cake while hot. Let cool for 1 or 2 hours, then top with Cool Whip. Crunch up three Heath candy bars; sprinkle over the Cool Whip. Refrigerate.
Mix first 6 ingredients together and spread on the bottom of a 9-inch pie plate. Then spread pepperoni, onion and cheese on top. Melt in the microwave or oven until cheese is bubbly. Serve with Triscuits, pita chips or other chips or crackers.
Combine boiling water and oatmeal and cool. Dissolve yeast in 1/2 cup warm water. Combine all together. Let rise twice in bowl and once in pans. Makes 2 loaves. Bake at 425° for 20 to 25 minutes.
Combine cream cheese and mayonnaise. Add grated garlic and onion. Add Worcestershire sauce and crab meat. Chill a few hours before serving with Wheat Thins or other crackers.
Heat oil over medium heat; cook sausage until brown. Add chicken, onion, pepper, celery and garlic. Saute until chicken is done. Add tomatoes, okra and sauce and seasoning. Boil and stir in rice. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir and serve.
Drain smallest size green olives. Push thumb in biscuit. Flour hands; roll closed around olive. Bake at 400° for 8 minutes.
Blend peppermint extract and green food coloring into the Cool Whip. Frost tops of 2 (8-inch) layers or tops and sides of an 8-inch square cake. Garnish with mint leaves and chocolate curls, if desired.
Saute onion and pepper in 1/4 cup butter. Add cheese and melt. Add cream of chicken soup. Remove from heat. Add sour cream. Mix in the potatoes. Do not beat. Top with the corn flake crumbs, mixed with 2 tablespoons oleo. Bake in a 350° oven for 45 minutes.
Cook spinach according to package directions, omitting salt; drain well. Combine spinach, sour cream and onion soup mix. Mix well. Spoon into a lightly greased 1-quart casserole. Sprinkle cheese over spinach mixture. Cover and chill overnight. Remove casserole from refrigerator for 30 minutes before baking. Bake at 350° for 30 minutes. Yields 6 servings.
Mix dry ingredients; add milk, eggs and flavorings. Beat 2 minutes. Pour into 2 loaf pans sprayed with Pam or floured. Bake at 350° for 1 hour. While hot, glaze with:
Dissolve jello with the boiling water. Add other ingredients. (May need to add small amount of jello to make it firmer.) Place in molds and refrigerate.
Combine marinade ingredients; pour over meat in large plastic container or plastic marinating bag. Refrigerate, turning occasionally, at least 8 hours or overnight. When grill is ready, remove meat and pat dry, reserving marinade. Grill according to desired doneness, about 25 minutes for rare. Place reserved marinade in small saucepan and bring to a boil. Reduce heat and simmer about 5 minutes or until slightly thickened. Skim any oil from the top and serve with the meat that has been sliced thin diagonally across the grain.
Add salt and pepper to taste to squash. Saute onion and green peppers in butter. Combine onion and green peppers with all other ingredients in large bowl. Pour into Pam-sprayed casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes. Tasty when served over rice.