HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except soup and milk together well. Form into 1 inch balls. Brown until crisp. Drain well. Put soup and milk into crock-pot or slow cooker; mix well. Add meat balls. Cook on low for 1 hour.
Combine water, cinnamon and allspice. Boil. Remove from heat; add tea bags and steam 8 to 10 minutes. Strain and remove tea bags. Add sugar and dissolve; add cranberry juice and lemon juice.
Heat oil and chili powder. Dip tortillas in hot oil just until soft. Spread with chili. Sprinkle with onion and cheese. Roll tortilla. Place in baking dish and put remainder of chili, cheese and onion on top. Place in a 300° oven to heat and serve at once.
Combine all ingredients in medium size saucepan. Cook over medium heat until thick, stirring often to prevent sticking. When cooked, add butter. Cool and pour in dish or pie shell.
Heat oven to 350°. In large bowl, combine all ingredients. Mix well. Drop by teaspoon on cookie sheet. Bake. Makes 2 dozen.
Beat cream cheese until light and fluffy. Gradually stir in Eagle Brand milk. Next, vanilla and lemon juice. Fold into prepared crust and refrigerate 2 to 3 hours. Top with pie filling.
Peel potatoes; place in large saucepan in salted water and cook until tender. Drain and cool completely. Cut into 1-inch cubes. In a large bowl mix mayonnaise, sour cream, horseradish, parsley, salt and pepper until smooth. Stir in potatoes and other ingredients. Mix well.
Blend dry ingredients and shortening. Add milk and egg. Knead slightly. Roll or pat out and cut. Bake at 375° for 15 to 20 minutes.
Combine cocoa, sugar and flour; mix well. Add enough hot water to make a thick paste. Warm the milk in a saucepan.	Pour cocoa mixture into milk, stirring until smooth. Add margarine and vanilla. Cook over medium heat until heated through.
Simmer until Velveeta is melted completely. Serve warm with tortilla chips.
Place chicken in a baking dish; mix soup and wine together. Pour over chicken. Sprinkle stuffing on top of soup. Drizzle melted butter over stuffing. Bake at 350° for 45 to 50 minutes, uncovered.
Blend egg yolks with milk. Pour into saucepan. Add crushed pineapple, sugar and vanilla; cook, stirring often. Thicken with cornstarch. Prepare a graham cracker crust and pour filling into crust. Refrigerate, covered with Saran Wrap. Serve with Cool Whip.
In large glass bowl, crumble ground beef. Heat 2 to 3 minutes on High until beef is browned, stirring once. Drain. Stir in spaghetti sauce and water.
Cook rice in broth. Cool. Add all the following ingredients. Mix and toss. Chill and serve.
Let cream cheese sit out until room temperature. Beat cream cheese until smooth. Blend in sour cream and dry pudding, then add in sugar and vanilla. Pour into bowl and refrigerate for several hours or overnight. Before serving, top with cherry or blueberry pie filling.
Select a large stewing chicken (or two smaller ones). Remove giblets and place in large pan; can cut up if desired. Add enough water to adequately cover chicken; add salt, pepper and seasonings to taste. Also add a few chopped carrots, onions and celery, etc., according to what you like (onions are also good to add). Bring to a boil on stove, then turn down to a simmer and skim foam occasionally.
Cream sugar and shortening; add eggs and mix well. Add mashed bananas. Sift dry ingredients together and add to creamed mixture. Add water, nuts and vanilla. Bake 1 hour at 350°.
Saute beef tips on high heat until browned. Place in crock-pot or large chili cooking pot with 2 cups water. Cook over medium heat until tender. Cook ground chuck and onion until done; drain. Add spices and add to beef tips and broth. Add tomato juice, sauce and beans. Cook for 1 1/2 to 2 hours on low heat.
Mix oats, flour and brown sugar together. Cut in the butter until crumbly. Place half of this mixture in an 8 x 8-inch greased cake pan. Cover with the cranberry sauce. Top with the balance of the oat-flour mixture. Bake in a 350° oven for 45 minutes. Serve hot with vanilla ice cream or your favorite whipped topping.
In saucepan, mix together fruit, sugar, water and butter. Set aside. Mix together remainder of ingredients in buttered baking dish. Pour first mixture over second. Bake in moderate oven at 350° until brown.
Mix jello and water; set aside. Grate cranberries, orange and apple. Don't peel apple and orange. Grate rind and peeling. Add sugar to grated items and mix well. Mix jello cranberry mixture and nuts together and put in refrigerator until set.
Mix soup, onion, celery and milk; blend. Salt and pepper the chicken. Pour mixture into a casserole. Place chicken on top of soup mixture. Bake at 350° for 1 hour. Serve with rice, noodles or potatoes.
Combine all dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium 2 minutes. Stir in boiling water. Batter will be thin. Pour into 2 greased and floured 9-inch or 3 (8-inch) pans or one 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for rectangular pan or until toothpick inserted into center comes out clean. Cool on rack 10 minutes. Remove from pan and cool completely. Frost with white or chocolate frosting.
In a medium-size saucepan, saute lentils and beef in oil for 5 minutes. Add water and the rest of the ingredients. Bring to a boil, reduce heat to low and cover. Simmer until lentils are tender, about 30 minutes.
To cucumbers, add salt and cover with water. Let it stand for 4 days. Drain and rinse 3 times. Add alum, cover with water and let stand 24 hours. Drain and rinse 3 times, cover with vinegar and let stand for 10 days. Drain and add pickling spice and 3 cups sugar. Add 3 cups sugar the next day and 3 more the next day after. Heat and pack in jars, if desired. Will keep just covered in the cabinet.
In a large skillet, heat oil over medium-high heat; brown the kielbasa and drain excess fat, then return the kielbasa to the skillet. Stir in the rice, beans and sauce. Cook over medium-high heat until thoroughly heated, about 5 minutes, stirring occasionally.
Blend cream cheese, olives, mayonnaise and sour cream. When thoroughly mixed, add dash of curry powder; lightly blend. Refrigerate at least 6 hours (best if left at least overnight). Great as a spread on crackers; also makes super sandwich.
Melt together the first 2 ingredients. Mix together the peanuts, Rice Krispies and marshmallows; combine with melted stars and peanut butter. Drop by spoonfuls onto wax paper.
Cook zucchini in small amount of salted water until tender; drain. Cook carrots and onion in butter until tender. Remove from heat and stir in stuffing, soup and sour cream. Fold in zucchini; put in casserole dish. Bake at 350° for 30 to 40 minutes.
Put steaks in 9 x 13-inch oblong pan. Salt and pepper steak. Cut up butter over steak. Pour soy sauce over all. Cover pan with Reynolds Wrap. Bake in 350° oven for 1 hour or until tender.
Melt the butter in a saucepan. Add the sugar and salt. Stir and cook for 1 minute. Add the carrots and stir well. Add the water and cook slowly until all the liquid has evaporated and the carrots are tender and glazed.
Mix jello and 1 cup of hot water. Drain juice from pineapple; add the pineapple juice to the jello mixture. Cut cherries into small pieces. Add the cherries, pineapple, nuts, Coca-Cola and cream cheese to the jello mixture; mix well. Refrigerate until congealed.
Brown onion and ground meat. Add tomato sauce, water, taco seasoning, beans and chili. Chop tomato into meat mixture and simmer 25 to 30 minutes. Tear flour tortillas in a baking dish. Cover with half of cheese. Add meat and another layer of cheese. Bake at 350° just until cheese melts.
Whiz in blender until smooth. If necessary, you may add 1 to 2 tablespoons additional water or 1/4 cup oil may be added for a more "cheesy" texture. Blend in lemon juice last. This cheese is also very delicious on pizza.
Mix oleo, flour, pecans and sugar. Press in 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely. Mix cream cheese, powdered sugar and vanilla until creamy. Add Cool Whip. Spread over crust, then spread the cherry pie filling over.
Beat eggs. Add sugar, seasonings, vinegar and butter. Cook in a double boiler until thick like a custard.
Make cake as directed on package and bake in 13 x 9-inch pan. While cake is still hot, pour pineapple with juice over it. Refrigerate cake until quite cold. Combine cream cheese, milk and pudding mix and mix well with mixer. Spread over top of cold cake. Sprinkle coconut and nuts on top.
Brown meats in large skillet. Drain well. Add broken up tomatoes, paste, garlic, oregano and basil. Heat to boiling, stirring often. Simmer until consistency of spaghetti sauce (20 to 25 minutes). Mix cottage cheese and 1/2 cup Parmesan cheese. (Reserve 1 cup of meat sauce and 1/2 cup of Mozzarella cheese for top of lasagne.) In ungreased baking pan (13 x 9 x 2-inch), alternate layers of 1/3 each of noodles, remaining sauce and remaining Mozzarella and cottage cheese mixture. Use reserved sauce and cheese on top. Bake, uncovered, 45 minutes at 350°. Let stand 15 minutes before cutting. Cut into 3-inch squares. Serves 8.
Cream the peanut butter and brown sugar. Add egg and bananas. Dissolve baking soda in hot water, then add to mixture. Add flour, salt and oatmeal. Microwave raisins for a few seconds to soften. Add raisins and mix well. Bake in greased muffin tin or baking cups for 20 to 25 minutes.
Cook pasta; drain. Put into a bowl; coat with Italian dressing. Cool pasta. Add remaining ingredients. Chill before serving.
Combine pineapple with juice and soda; mix well. In a large bowl, combine cake mix and remaining ingredients. Add pineapple mixture and blend. Beat at medium speed for 4 minutes. Pour into greased and floured 10-inch fluted tube or tube pan. Bake at 350° for 50 to 55 minutes. Do not underbake. Cool in pan for 15 minutes. Remove from pan, finish cooling on rack.
Heat drippings in skillet. Add all ingredients to it with 1/4 cup water. Cook, covered, over low heat. Stir occasionally. Crispy = 15 minutes. Tender = 25 to 30 minutes.
Cook beef in skillet until gray in color. Drain grease off and add remaining ingredients. Be sure to remove the Japanese peppers before serving.
In 6-quart saucepan, brown roast on both sides. Drain fat. Stir in can of mushroom soup, onion soup and 1 cup water. Reduce heat to low. Cook 2 hours. Add vegetables. Cook 45 minutes. Remove roast and veggies. Stir in flour with 1/4 cup water. Cook until thickened.
Mix together sugar, salt and spices. Beat eggs slightly in a separate bowl. Add pumpkin to sugar mixture; beat and mix well. Add milk to batter. Add eggs; mix in gently. Pour in pie shell. Bake at 450° for 15 minutes; reduce heat to 350° and bake 20 to 25 minutes longer.
Combine beans with enough water to cover by 2 inches in large saucepan. Soak overnight. Simmer, covered, in same water until tender. Add tomatoes. Simmer for 5 minutes. Saute green peppers in oil in large skillet over low heat for 5 minutes. Add onions. Cook until tender, stirring frequently. Add garlic and parsley. Saute ground chuck and pork in margarine in skillet for 15 minutes. Add to sauteed vegetables. Stir in chili powder. Cook for 10 minutes. Add to beans. Season with cumin, salt and pepper. Simmer, covered, for 1 hour. Simmer, uncovered, for 30 minutes longer; skim surface. Yield: 12 servings.
Cook celery and onion in margarine until tender. Cook and drain broccoli. In a bowl, combine Cheez Whiz, soup and Minute rice. Add celery and onion and mix. Stir in broccoli last. Bake in a covered dish for 20 minutes at 375°.
Heat oven to 325°. Roll slices of dried beef around each half of chicken breasts. Arrange in a 13 x 9-inch dish or 3-quart casserole. In a small bowl, combine soup and sour cream. Pour over chicken. Sprinkle with almonds and bacon bits. Bake, covered, at 325° for 1 1/4 to 1 1/2 hours.
Mix all ingredients together, drop on cookie sheet. Bake in 350 degree oven.
Roast cashews in dry frying pan over medium-high heat until browned. Set aside. Place sliced vegetables in pan with 1/4 cup water and curry powder. Cook over medium-high heat until just limp. Stir in yogurt. Top with cashews and serve. More curry can be used depending on taste. More nutritious with tofu added.
Mix sugar, cornstarch, corn and salt. Beat eggs and add; add milk, vanilla and melted butter. Bake in a greased pan at 400° for 25 minutes or until set.
Use small jars of the mustard and marmalade for small groups and large jars for medium to large groups. Mix the mustard and marmalade together over low heat. Use a saucepan big enough to allow room for the sausages. When the mixture is hot, add sausages. Use as many as you need, just make sure the mixture covers them all. Heat thru, stirring occasionally.
Wash and slice cucumbers thin. Wash and slice onions thin. Wash and slice red peppers thin. Cover with salt and let stand for 2 hours. Drain and rinse. Mix sugar, turmeric, celery seed, mustard seed and vinegar together. Pour over cucumber mixture and heat to scalding, but don't boil. Stir from time to time. Seal in hot sterile jars.
Tie cinnamon, cloves and nutmeg in cheesecloth or spice holder. Combine with cider and sugar in large saucepan. Simmer 15 minutes, remove spice bag. Stir in orange and lemon juices. Heat just until bubbly hot.
Preheat oven to 375°. Bake pastry shell 10 minutes. Remove from oven. Reduce oven temperature to 325°.
Beat together pudding mix, cream cheese and drained pineapple. Chill several hours. Shape into mound on serving plate and press nuts over the spread. Serve with graham crackers.
Chop onions fine. Cook in butter until soft, but not brown. Add bread crumbs, water, celery, salt, pepper and poultry seasoning. Mix well. If not moist enough, add more water or butter. Makes enough for a 12 to 15 pound turkey.
Cook ground beef with onions and taco seasoning; drain off oil. Simmer meat, adding kidney beans until slightly soft. Remove from heat and cool a bit.
Heat crushed pineapple and cherry pie filling. Add Jello and stir until dissolved. Add bananas, nuts, and strawberries. Place in pie shell and chill. Serve with Cool Whip.
Grease 9 x 13 pan. Mix cake mix, water, eggs and 1/2 can coconut. Pour into pan. Bake at 350° for 30 minutes. While hot, punch holes into cake. Pour can cream of coconut over cake; cool. Mix coconut and Cool Whip. Spread over cake. Refrigerate.
Prepare bottom crust by mixing flour, butter and pecans until crumblike. Press mixture into greased 9 x 13 baking pan. Bake in preheated 350° oven for 15-20 minutes or until golden. Cool. Beat cream cheese until smooth. Fold in half of whipped topping. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes and beat in milk until smooth and thickened. Spread over cheese layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar. Refrigerate overnight.
Cook noodles in salted water until tender; drain and hold. Add meat to margarine and cook until color changes. Add salt, pepper and tomato paste; simmer 5 minutes. Remove from heat and drain off fat. Stir in cottage cheese, sour cream and noodles. Pour into 2-quart casserole. Top with grated Cheddar and Mozzarella cheese and sprinkle top with grated Parmesan cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
For best results use green tomatoes that are at the just before turning pink stage. Cut the tomatoes in 3/8 inch slices. In a large skillet heat the 2 c. oil over medium high heat. In a medium bowl combine egg, water, 1 Tbsp. oil, salt and pepper. Add 1/2 c. flour, beat with wire whisk until smooth and set aside. In a bowl combine remaining flour and cornmeal. Set aside. Dip green tomato slices, one at a time into egg mixture then into cornmeal mixture coating both sides of tomato. Cook the coated tomato slices a few at a time in hot oil for 4 or 5 minutes or until coating is golden brown. Turn once during cooking. Keep fried tomato slices warm in a 300 degree oven while frying remaining slices. Season to taste.
Crush vanilla wafers. Put half of this amount in bottom of 9-inch square casserole dish. Cream together powdered sugar and butter. Mix in eggs, one at a time. Beat well. Pour over vanilla wafers. Pour pie filling over sugar mixture. Whip Dream Whip and pour over berries. Sprinkle the other half of vanilla wafers and crushed nuts over Dream Whip. Refrigerate for 24 hours.
Rub filets with salt and pepper. Melt butter in heavy frying pan. Add steaks. Brown on both sides. Reduce heat to simmer. Add onions and wine. Cover skillet tightly. Simmer steaks 3 minutes.
Mix together; put into greased muffin pans or drop by spoon on baking pan. Bake at 400° about 10 minutes. Serve hot.
I leave meat and cream cheese out to soften awhile. Then I mash all ingredients together with a hand potato masher and form into small loaf. Garnish with red onion and parsley. Serve with crackers for spread.
Combine all ingredients in a large bowl. Use to stuff turkey or press into oiled casserole dish. Cover and bake at 350° for 45 minutes.
Mix all ingredients, except raisins, in a large bowl. Add raisins last. Bake on cookie sheet in 350° oven for 12 to 15 minutes.
Cook yams until tender. Peel and quarter lengthwise. Arrange in a 13 x 9 x 2-inch pan and sprinkle with salt. Combine sugar and cornstarch. Stir in orange juice and raisins. Bring to a boil, stirring constantly. Reduce heat and cook until thick. Add butter, walnuts and sherry or lemon juice. Pour over yams. Bake at 350° for 20 minutes.
Spray 3-quart casserole with Pam. Drain all fruit, except cranberry sauce. Mix drained fruit in casserole dish. Let stand. Melt butter in saucepan over low heat. Add lemon juice, brown sugar and spices. Drain excess liquid from casserole. Stir in cranberry sauce. Pour brown sugar mixture over fruit. Bake in preheated 350° oven for 30 minutes. Cool and then refrigerate overnight.
Cook broccoli according to directions; drain. Blend soup, cheese and egg. Add mayo and milk. Stir in broccoli. Turn into greased baking dish. Add some buttered bread crumbs on top. Bake at 375° for 30 minutes. Makes 8 servings.
Cream together all ingredients and store in refrigerator. Into a mug, add 1 tablespoon of mixture, 1 ounce of rum (Captain Morgan spiced rum is especially good) and apple cider (from a market, not bottled apple cider). Microwave until warm and garnish with fresh lemon slices and cinnamon sticks.
Peel potatoes and slice into casserole dish. Salt and pepper to taste. Lay pork chops on top of potatoes. Season to taste. Mix soups and milk and pour over potatoes and chops. Cover with foil and bake for 90 minutes at 275°. Take foil off. Raise heat to 350° for 10 minutes to brown chops.
Mix first five ingredients well. Beat at least 2 minutes. Bake 35 to 40 minutes (glass) in a 325° oven or 40 to 50 minutes in a metal pan.
Mix all together with 1 pound ground beef and 1 onion, chopped and browned. Simmer 2 hours.
Roll with chicken strip in center, then cheese, then ham. Lay 2 rows of 8 in a 9 x 13-inch cake pan. Mix soup and sour cream. Pour over chicken and bake at 325° for 1 hour.
Bring 1 1/2 quart water to boil. Add broccoli and onions. Boil 10 minutes. Add seasonings and cheese. Stir until cheese melts. Add milk, canned milk and margarine. Stir until it reaches a boil. Add thickening. Get lumps out. Can be kept warm until served.
Mix all ingredients except the bacon and tomato sauce. Put into a loaf and cover with the bacon. Pour tomato sauce over loaf. Bake 1 hour at 350°.
Trim the spiny points from the artichoke leaves, using a pair of shears. Parboil. Combine mushrooms, shallots, chervil, chives, mushroom soup and liquid beet extract. Stuff the mushroom mixture between the leaves and over the tops of the artichokes. Place artichokes in a shallow baking pan. Sprinkle with grated Parmesan cheese and paprika. Bake in a preheated 350° oven for 40 to 45 minutes, or until an artichoke is easily pierced through to the bottom.
Bring pineapple to a boil. Add both boxes of Jell-O and mix well. Cool until mixture begins to thicken. Add Coke, celery and nuts. Mix well. Put in container and store in refrigerator. Very good with turkey or serve on lettuce with dab of dressing.
Combine peaches, cornstarch and 1 cup sugar and pour into 9 x 13 x 2-inch greased pan. Mix flour, yolks, oleo, baking powder and 1 cup sugar. Beat egg whites and fold in last. Pour over peaches. Bake 45 minutes at 375°.
In a 9 x 13-inch pan, place layer of graham crackers on bottom of pan. Make pudding as directed by package. Mix together Cool Whip and pudding. Pour over crackers. Place a layer of crackers on top of pudding mix. Slightly warm icing and spread over crackers. Refrigerate overnight.
Combine all ingredients except 1/2 cup sugar and the lemon juice. Pour into loaf pan. Bake at 325° for 70 minutes. Mix lemon juice and 1/4 cup sugar; spoon over hot loaf. Cool 10 minutes and remove from pan.
With a knife, make slit in hot dogs to within 1/2 inch of ends. Insert strips of cheese. Open can of crescent roll dough. Separate triangles (8). Flatten each triangle a little. Place hot dog on shortest side of triangle. Roll up. Place hot dogs, cheese side up, on cookie sheet. Bake at 375° for 12 to 15 minutes or until dough puffs up and turns golden brown. Makes 8 hot dogs. Serve with mustard, ketchup, etc.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine or butter in oven. Sprinkle crumbs over margarine or butter. Pour condensed milk over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool; chill thoroughly, if desired. Cut into bars. Store, loosely covered, at room temperature.
Mix lemonade and milk until smooth. Fold in whipped topping. Pour into graham cracker crust.
Boil macaroni for 6 to 7 minutes; drain. Add all ingredients, saving 1 cup of cheese for topping. Bake for 25 to 30 minutes. Makes 6 servings.
Bake cake according to directions in an oblong pan. Cool cake in pan. Poke holes in top of cake with fork, close together. Dissolve jello in 1 cup boiling water and slowly pour into holes in cake. Refrigerate for two hours.
Beat eggs. Add remaining ingredients. Pour into can and fill with milk until 3/4 full. Freeze in electric ice cream freezer and enjoy!
Combine all ingredients and mix well. Use to marinate beef, venison or other red meats. Especially outstanding marinade for flank steak.
Mix bread crumbs with broth. Add remaining ingredients and beat slightly. Pour into greased shallow pan. Bake 30 minutes in hot oven set at 400°. Yields 6 servings.
Preheat oven to 350°. Grease 1 1/4-quart casserole. In blender, put above items in order listed. Cover and blend on speed 6 just until potatoes go through blades. Do not overblend. Pour into prepared casserole. Bake 1 hour.
Mix bananas in mixer. Add sugar, eggs and margarine; mix again. Stir in flour, pecans, baking soda and buttermilk. Put in greased 8 x 4 x 3-inch pan or 3 small pans and bake at 350° for approximately 55 minutes or until toothpick inserted in bread is clean. Remove from pan and let cool.
Combine the first 4 ingredients in bowl. In saucepan mix together the vinegar, sugar, celery seed, mustard seed and turmeric. Bring to a boil and cool. Pour over the cabbage mix.
Combine vinegar, egg, parsley, sugar, salt, oregano and onions in a blender. Blend in oil. Very good!
Melt butter and add all ingredients. Shape into fingers and bake 30 minutes at 350°. Children really enjoy these.
Peel and slice lemons. Dip lemon slices in sugar, both sides. Arrange in food dehydrater. Dehydrate 24 hours or until sugar caramelizes and lemons look fully dehydrated.
Mix all ingredients together. Drop by spoonfuls on greased cookie sheets. Bake until brown at 350°.
Mix thoroughly shortening,	sugar and eggs. Sift together and stir	in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.	Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased baking sheet. Bake	at 400° for 8 to 10 minutes until lightly browned but still soft. (These puff up at first and then flatten out.) Makes 5 dozen cookies.