HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all but chili sauce, jelly and oil. Form into small balls. Brown in hot oil and drain. Add combined chili sauce and jelly. Cover and simmer 20 to 30 minutes. Makes about 40 to 60 meatballs.
Preheat oven to 350°. Chop bacon, tomato, onion and grated cheese. Mix all ingredients except biscuits. Separate each biscuit into 3 thinner biscuits. Lay each biscuit over a mini muffin pan cup. Press biscuit into cup. Fill cups with bacon mixture and bake 10 - 12 minutes until golden brown. Yields 30.
Blend syrup ingredients (except soda) and boil slowly for 5 minutes. Take off heat. Add soda. Stir until blended. Pour over popped corn and mix. Bake in same pan. Stir until kernels are coated. Place in 200° to 225° oven for 1 hour. After baked, pour on counter to cool. Kernels will be separate.
Mix all ingredients together well. Spread on bread (without crust) or English muffin halves. Cut into fourths. Heat until cheese melts in a 350° oven.
Combine all ingredients. Pour over chicken and marinate. Barbecue or bake 40 minutes or until well done.
Mix all ingredients together. Grease casserole dish. Bake at 350° for 1 1/2 hours or until golden brown. Serves 6 to 8.
Dissolve jello in water; add crushed drained pineapple. Add strawberries, bananas and walnuts. Pour 1/2 mix in pan; put in fridge until jello is firm (about 1/2 hour), then spread 1 pint remaining jello mixture over sour cream. Chill and serve.
Preparation: About 1 hour, plus rising time. Cooking Time: 10 to 15 minutes. Temperature: 350°.
Sift together flour, baking powder, sugar and salt. Add cornmeal. Beat in a separate bowl the egg. Beat into it butter and milk. Combine all ingredients with a few rapid strokes. Place the batter in the hot pan. Bake 20 to 25 minutes in 9 x 9-inch pan. Serve immediately.
Prepare the instant pudding. Set aside to cool for 5 minutes. Mix the beaten eggs, sugar, pudding and cream. Put these in freezer can after they are mixed. Add enough milk to have can 3/4 full. Freeze. Makes 1 1/2 gallons.
Heat pineapple to boiling; add gelatin and stir until dissolved. Chill until partially set. Soften cream cheese; stir in pimiento. Add to gelatin mixture and blend. Fold in whipped cream, celery and nuts. Pour into 1 1/2-quart mold and chill until firm.
Mix squash and onions. Stir in 5 tablespoons of salt. Let soak overnight. In morning, drain and rinse off. Put in large kettle. Add all ingredients. Cook 1/2 hour and put in jars. Really good.
Cream Crisco, vanilla and sugar in a bowl. Add eggs and mix well. Add bananas and mix well. Add flour, soda and salt, alternating with milk. Add nuts. Spray Pam in pan. Bake at 350° for at least 60 minutes. Should make at least 2 loaves. Let cool and wrap in foil.
Combine all ingredients with 1 to 2 drops of food coloring in blender or food processor. Add more color if needed. Blend until smooth. Makes filling for 6 to 8 full size sandwiches.
Sift dry ingredients; set aside. Cream together sugar and shortening; add eggs and lemon extract. Blend and add sour cream. Combine this mixture with sifted dry ingredients. Mixture will be stiff. Refrigerate overnight.
Beat eggs until thick and frothy; beat in sugar. Melt chocolate and shortening together over slow heat. Add to first mixture. Mix together flour, baking powder and salt. For better results sift these together. Add the flour mixture to the first mixture. Stir in vanilla and nuts. To prepare the 8 x 12 pan, grease well and line with wax paper. Then grease the waxed paper. Spread into pan and bake at 325° for 25 minutes. Cut into squares and let cool in pan.
Saute until tender onions in oleo on low heat. Add chicken soup, cheese, milk, broccoli and rice. Mix all together, then pour into greased baking dish. Top with a little grated cheese. Bake in 300° to 325° oven until bubbly hot.
Use large saucepan to combine and cook all ingredients. Combine cocoa and sugar. Add milk and butter. Then bring to a rolling boil and cook for 1 minute. Remove from heat. Add vanilla and peanut butter. Let the peanut butter melt and then add oats. Mix oats well and drop spoonfuls on a piece of wax paper to cool. Then serve.
In a large bowl mix the ingredients in given order. Spray a muffin tin with nonstick vegetable spray. Fill each cup 2/3 full of mix. Bake at 400° for 15 to 20 minutes, until brown. Makes 12 rolls.
Beat sugar and margarine until fluffy. Beat in egg, juice and orange peel. Combine remaining ingredients; stirring until blended. Spoon batter into greased muffin pan. Bake at 375° for 25 minutes. Serve warm.
Soak beans in water to cover in soup pot overnight. Drain; rinse. Add water to cover, onion, garlic, bay leaves and chicken bouillon. Simmer over low heat for 1 1/2 hours, stirring occasionally. Add tomatoes, green pepper, seasonings, ham chunks and brown sugar. Remove bay leaves before serving.
Bring 1/2 cup of water to a boil, then add 2 cups of sugar and 1 cup of white syrup. Stir until dissolved and boil until it will spin a thread. Now add 2 cups of raw peanuts and cook slowly over a low fire until it turns a golden brown. Take from fire and add 2 tablespoons of baking soda and 1 teaspoon of vanilla. Stir quickly. Spread on two large, well buttered cookie sheets. Place in cold area.
Heat oven to 375°. Grease 13 x 9 x 2-inch baking pan. In a large bowl, combine baking mix and cocoa. Stir in 2 cups of sweetened condensed milk, 1/2 cup syrup and vanilla until blended. Spoon evenly into prepared pan. In a small bowl, combine rest of milk, rest of syrup and hot water. Pour liquid mixture carefully over top of mixture in pan. Do not stir. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand 15 minutes. Spoon into dessert dish, spooning pudding from bottom of pan over top. Serve warm. Garnish with whipped topping or ice cream. Refrigerate leftovers. Makes 16 to 20 servings.
Cook the first 3 ingredients until boiling; boil for 5 minutes. Remove from heat; let cool for 10 seconds. Add the chocolate bars. Stir until mixed. Pour into a 10 x 13-inch greased glass container.
Mix all ingredients. Pour into 9 x 9-inch baking dish. Dot with butter before baking at 350° for 1 1/4 hours.
Roll out half the pastry and line a 9-inch pie plate. Place crackers in crust. In saucepan over high heat, bring water, sugar and cream of tartar to boil; simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with spread. Sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425° for 30 to 35 minutes or until crust is golden. Cool completely.
Mix well and shape into balls the size of walnuts. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes or until light brown.
Saute beef, onions, green pepper and garlic until tender. Add tomato paste, water and salt. Mix well. Add beans and mushrooms. Simmer until all ingredients are thoroughly heated. Pour into baking dish and cover with canned biscuits. Bake at 350° for 25 to 30 minutes or until biscuits are golden.
Take 2 tablespoons oil in large frying pan. Cut up large onions small. Put in large frying pan on medium heat until onions are a bit soft. Take parts of chicken and put salt and paprika on each piece. Put skin side down on onions. Lower to simmer and cook until tender.
Cut chipped beef up small (use scissors or sharp knife). Combine all ingredients; roll in chopped pecans. Chill until ready to eat!
Slice tomatoes in half carefully; do not puncture bottom. Squeeze out some seeds and the juice. Add mixture of bread crumbs, cheese, oregano, salt and pepper and a few drops of oil to each tomato half. Put under broiler for 3 to 6 minutes.
In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie shell. Chill for 2 to 3 hours.
Mix bacon fat, brown sugar, white sugar and eggs until creamy. Add dry ingredients, vanilla and nuts. Divide and mold into 2 rolls. Wrap in waxed paper and chill until stiff. Slice and bake for 15 minutes at 350°.
Cook the meat in skillet until it is no longer pink, drain. Add beans, chili pwd., cumin and salt. Transfer to a 9 by 13 in. baking dish. Arrange tortillas over the top; combine soup and tomatoes, then pour over the tortillas. Sprinkle with cheese. Bake uncovered at 350° for 25-30 min. Yields 8 servings.
Cook spinach and drain. Mix rest of ingredients. Mix with spinach. Cut out center of bread. Break into small pieces. Arrange pieces of bread around dip.
Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa and add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar (mix vinegar and soda together); don't beat hard, just blend. Bake 30 minutes, at 350°, in two 8-inch greased and floured cake pans. Frost with Red Velvet Cake Frosting.
Mix and press into a 13 x 9-inch pan. Bake 15 minutes at 350°. Cool.
Combine sugar, syrup, water, butter and salt. Stir until sugar is dissolved. Cook until 270° or brittle ball in cold water. Remove from heat. Pour over popped corn. Stir and mix. Shape corn into balls and place on wax paper.
Combine first five ingredients and set aside. In a jar with a tight fitting lid, combine the mayonnaise, milk, sugar, lemon juice; shake well. Pour over cabbage mixture and toss to coat.
Mix all ingredients well, except beef and vegetables, then add the beef, cut into 1 1/2 to 2-inch cubes. Refrigerate at least 5 hours or overnight. Alternate meat and vegetables of your choice on skewer. Broil about 20 minutes, brushing with sauce occasionally.
Have all ingredients at room temperature. Sift flour, baking powder and salt. Cream butter and sugar until silvery and light. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla, then add to cream mixture alternately with flour mixture. Be sure to begin and end with dry ingredients. Beat	only enough to blend. Fold in nuts. Spoon batter into greased and floured 9-inch tube pan.	Bake at 350° for 50 to 60 minutes or until done. Cool in pan 15 minutes, then remove.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard. In fondue pot, simmer apple juice. Blend in soup. Combine cheese and cornstarch; stir into soup mixture. Heat until cheese melts; stir now and then. Spear bread with fondue fork and dip into fondue. Makes about 4 cups.
Heat oven to 350°. In medium saucepan, melt margarine; blend in flour. Stir in milk, salt and chicken broth. Cook until thickened, stirring constantly. Grease 13 x 9-inch pan. Mix chicken and noodles with sauce. Pour in pan. Sprinkle with bread crumbs and cheese. Bake, uncovered, for 45 minutes to 1 hour, until top is lightly browned.
Mix broccoli, soups, 1 cup milk, meat and onion. Put in 9 x 13-inch pan. Mix Bisquick and 1 1/2 cups milk and pour evenly over soup mixture. Bake 25 to 30 minutes in 450° oven. Let stand for 5 minutes before serving. Serve with tossed salad and French bread for complete meal.
Cream butter and sugar thoroughly. Add eggs and beat well. Add baking powder to flour. Add alternately with milk to batter. Add vanilla and mix well. Makes 3 or 4 layers. Bake in 350° oven about 30 minutes. Use favorite filling and icing.
In medium bowl with wooden spoon, beat butter, sugar, egg yolk and vanilla until smooth. Stir in flour just until combined. Refrigerate 30 minutes. Meanwhile, preheat oven to 375°. Using hands, roll dough into balls 1-inch in diameter; dip in egg white, then roll in walnuts. Place 1 inch apart on ungreased cookie sheets. With thimble or thumb, press center of each cookie. Bake 10 to 12 minutes or until a delicate golden brown. Remove to wire rack; cool. Place 1/4 teaspoon jelly in center of each cookie.
Mix sugar, milk, soda and corn syrup; cook until it forms soft ball in water; remove. Add vanilla, butter, salt and nuts; beat until stiff. Hurry and drop by spoonfuls onto oiled waxed paper. If cooked too much, add a little water to soften.
Boil giblets in salted water with bay leaf and beef bouillon cubes. Brown ground beef and drain. Saute green pepper, onion and celery in saucepan with a little butter. Chop cooked giblets after they cook and cool a little. Add giblets, ground beef and sauteed vegetables to rice. Add a teaspoon of poultry seasoning and 1/2 teaspoon sage to rice mixture. Cover and cook until rice is done. Serve with baked chicken.
Preheat oven to 325°. Use a small baking dish. Peel, half and core pears. Combine butter, brown sugar, curry powder and salt; mix with a spoon. Cook 35 minutes. Makes 6 servings.
Put all ingredients together (except rye bread) in food processor or blender. Hollow out bread; save extra bread for dipping. Pour dip into hollowed out rye bread.
Combine all ingredients in 2-quart glass measure or microproof bowl. Cook 5 to 7 minutes on High, or until cheese is melted, stirring once during cooking time. Blend thoroughly with electric mixer. Pour into serving bowl. Serve with corn chips or dipping-style potato chips or raw, fresh vegetables. Makes about 4 cups. Total cooking time: 5 to 7 minutes.
In a small skillet, melt margarine and saute onion, green pepper and mushrooms, stirring often, until tender (about 5 minutes). Stir together with next 6 items. Add noodles, mixing well. Turn into a greased 2-quart casserole. Top with cheese and bake, uncovered, at 400° for 20 minutes.
Preheat oven to 250°. Beat egg yolks; add condensed milk and lime juice and beat until thick. Pour into baked pie shell.
Mix sugar, shortening and egg. Stir in milk. Sift together and stir 1 1/2 cups flour, baking powder and salt. The mixture for the struedel is the brown sugar, 2 tablespoons flour, cinnamon and butter. Spread half batter mixture in greased pan. Sprinkle 1/2 streusel mixture. Alternate rest. Bake in greased and floured pan 25 to 35 minutes at 375°. Double batter for 13 x 11 x 2-inch pan.
Mix margarine, sugar, vanilla and eggs. Add flour, baking powder and salt. Makes soft dough (sticky). Spread 3/4 (plus) of dough on greased sheet cake pan, will seem thin (don't have bare spots). Spread on pie cherries (get red everywhere). Take a little at a time part of the 1/4 dough left; add flour and pat out real thin between hands. Place patchy over cherries. Looks real messy, cherries and red can show. Bake at 350° for 30 to 40 minutes (when it starts to brown and is firm, just barely brown).
Combine apples and pecans in bowl. Mix yogurt, light mayonnaise, sugar substitute and cinnamon together and pour mixture over apples. Toss gently to coat. Chill until ready to serve. Serves 6.
Mix and sift dry ingredients. Cut in shortening with 2 knives. Add beaten eggs. Stir in raisins and seed. Add milk; stir. Spread into a 9 x 13-inch greased and floured pan (or use cooking oil spray). Bake for 45 to 50 minutes at 375°. Can also use 3 small 6-inch round pans and bake for 35 minutes.
For pesto sauce, in blender or food processor container, combine spinach, parsley, chicken broth, egg yolk, Parmesan cheese, basil and garlic. Cover and blend until mixture is pureed. Cook pasta according to package directions; drain. Keep hot.
You can roast the steak in dry heat in the oven, if you desire. Roast at 375° for 40 minutes. Wipe steak dry. Combine butter, garlic, oil, salt and pepper. Spread butter mixture on both sides of steak. Press crumbs firmly onto steak on both sides. Place in brown grocery type bag. Close with paper clips. Place on baking sheet. Bake at 375° for 45 minutes. Remove from oven. Let stand 5 minutes. Slide onto carving board. Carve into 1/4-inch diagonal slices to serve.
Boil eggs; cool and remove shells. Cut in half. Remove yolks to mixing bowl. With fork, crumble yolks for easy mixing. Add salt, pepper, sugar, green relish and mayonnaise and mix well. Do not use too much mayonnaise or mixture will be runny. Put 1/2 tablespoon of the yolk mixture back in egg white. Garnish with paprika.
Blend all ingredients. Beat 2 minutes. Wash and stem berries and put in 8-inch square glass pan. Spoon mixture over berries. Bake at 375° for 35 to 40 minutes. Double recipe for 9 x 13 pan. (Substitute raspberries, blueberries, crushed pineapple or apples can be used.)
Blend cheese and margarine (room temperature). Add flour and other ingredients. Pinch off dough and form into balls around olives. Bake on greased cookie sheet at 400° for 12 to 15 minutes.
Stir together first 3 ingredients. Boil 7 1/2 minutes or until it makes a soft ball when dropped in cold water. Remove from heat and add chocolate chips and marshmallows. Add vanilla. Do not use a mixer! Stir until marshmallows are melted. Add nuts and pour into well buttered pan. Let cool at least 4 to 6 hours. Do not cut until cooled.
In large saucepan, brown ground beef; drain off excess fat. Cut up tomatoes slightly. Add beef, along with mixed vegetables, water, onion soup mix, salt and pepper. Bring to a boil. Stir in macaroni, then lower heat and simmer, covered, for 15 minutes. Serves 6.
Mix all ingredients except chocolate chips. Pat in pan. Melt chocolate chips in microwave and spread over peanut butter mixture. Cool.
Cut steak into 6 servings. Pound each to 1/2-inch thickness. Combine egg and milk. Mix bread crumbs, salt and pepper. Dip steaks into egg mixture. Dredge with seasoned crumbs. Brown meat in oil. Add water. Sprinkle oregano on steaks. Place 2 teaspoons Parmesan cheese on each steak. Combine salt and paprika. Sprinkle onions with salt mixture; add to meat. Cover tightly. Cook in a 325° oven for 1 1/4 to 1 1/2 hours.
Cut fruit in small pieces and mix with nuts and coconut. Combine flour, baking powder and soda. Add fruit. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Pour over fruit mixture and mix well. Bake in 2 greased tube pans at 250° for 3 hours. Yields 10 pounds. (Use a dishpan to mix fruit and flour and pour egg mixture over it. Makes a big mixture.)
Sprinkle veal with lemon juice, salt, pepper and grated cheese. Let sit for 5 minutes. Then roll in flour, egg and breadcrumbs. Fry on one side in hot butter. Turn. Reduce heat. Place cheese slice on each cutlet. Slowly fry other side. Serve with crisp salad.
When chicken is cool, break into small pieces. Store each of the first 3 ingredients in a Ziploc bag until ready to use. In a skillet, brown the sesame seed, almonds and ginger. Store in Ziploc bag until ready to use.
Heat a wok or large pot until hot. Add a small amount of oil to coat bottom. When oil is hot, add cabbage, onion and celery and stir-fry until it is about half done. Add sausage rings and continue stirring over high heat until sausage is heated through. Add V-8 juice, beef broth, soy sauce and pepper. Cook until heated. Thicken with cornstarch and a little of the reserved beef broth. Heat through. Add sesame oil just before serving. Serve over hot, fluffy rice.
Saute onion in butter; add rice and broccoli. Heat soup in double boiler. Add Cheez Whiz. Stir into broccoli.
Mix yolks of hard-boiled eggs with Thousand Island dressing to desired consistency. Stuff eggs.
In bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, egg and onion. Shape firmly into 6 oval patties. In skillet over high heat in 1 tablespoon hot oil, cook patties until browned. Spoon off fat. Stir in remaining soup and mushrooms. Return patties to skillet. Cover and simmer 20 minutes or until done, turning patties occasionally.
Cream butter, sugar and flour together and add egg yolks, lemon juice and milk. Fold in egg whites. Pour into buttered casserole. Place in pan of warm water and bake in preheated 375° oven for 45 to 60 minutes, until firm. Serves 8.
Peel tomatoes and squeeze seeds out of them. Mix all ingredients together and boil. Seal while hot.
Separate eggs; let egg whites warm to room temperature. Beat yolks with shortening until well blended. Gradually add sugar and beat until light and fluffy. Add vanilla. Add on low speed and beat in flour alternately with milk. Add coconut and blend well. Beat egg whites until stiff and fold in. Bake in greased and floured 10-inch tube pan at 300° for 1 1/2 hours.
Combine flour, baking powder, salt	and sugar. Add combined milk, melted margarine and beaten egg, mixing until well moistened. Spread into greased and floured 8-inch cake pan. Bake at 450° for 12 to 15 minutes or until golden brown. Cool 10 minutes and remove from pan.
Layer in loaf pan in order given. Do not mix. Bake at 350° for 1 hour.
Place the chicken in a glass baking dish. Make the rice according to the directions on the box. Add the 2 cans of soup and 1 can of water. Pour the rice-soup mixture over the chicken and bake at 400° for 1/2 hour. Add the cooking sherry and bake approximately 1/2 hour longer.
Separate cold rice grains with a knife or chopsticks. Chop ham into small pieces. Rinse frozen green peas under cold water and set aside. Heat 1 tablespoon oil in frypan and make Egg Pancakes.* Chop Egg Pancakes into thin strips and set aside.
Heat oven to 375°. Melt margarine in small saucepan over low heat or in microwave on High for 15 to 20 seconds. Unroll dough into 1 long sheet. Seal the short center perforation. Separate into 8 long strips. Wrap each strip around 1 hot dog. Place on ungreased cookie sheet. Brush each corn dog twist with melted margarine. Sprinkle with Parmesan cheese. Bake at 375° for 12 to 16 minutes or until dough is light brown.
Mix pudding and buttermilk. Fold in whipping cream. Break up cookies and fold into salad. Add oranges and pineapple. Chill.
Boil on medium heat 25 to 30 minutes. Stir once or more to keep from burning. Boil until dry. Heat oven 300°, grease jelly roll pan and spread nuts in pan. Sprinkle coarse salt on nuts. Bake 20 minutes. Stir and salt again. Bake 20 minutes more. Stir so won't stick. Cool and store in container.
Boil cocoa, sugar, salt, milk and corn syrup on medium heat for 2 minutes. Stir in other ingredients. Shape into small balls and drop onto wax paper. Ready to eat when cool.
In a large saucepan, cook lasagna or noodles in boiling water for 10 to 12 minutes or just until tender. Drain lasagna noodles and set aside. Preheat wok or large skillet over high heat. Break up meat. Stir-fry meat and garlic for 2 to 3 minutes or until meat is brown. Spoon off fat. Stir in spaghetti sauce and cooked noodles.
Beat eggs in a medium bowl. Add milk and vegetable soup mix. Squeeze water out of the spinach. Add to other ingredients. Add the cheese; mix well. Pour into unbaked pastry shell. Bake at 350° for 50 to 55 minutes or until crust is golden brown.
Pour the white glue into a clean, empty peanut butter jar. Add 1/2 cup of water and 10 drops of food coloring and stir. Combine the Borax and a cup of water in a medium size plastic bowl. Slowly pour the glue mixture into the Borax solution and stir until well mixed. The Borax causes the mixture to congeal. Scoop the gloop out of the water and knead it in your hands until it becomes dry enough to play with. If stored in a sealed container or plastic bag, it should keep for several weeks. Gloop dries out after a lot of handling.
Mix altogether. Bake 45 minutes at 350° in 8 to 9-inch greased square pan for very thick pieces or larger pan for more servings!
Mix together and pour into hot skillet. Bake at 375° for 30 to 40 minutes. Can be made into muffins, also.
Put the first 3 ingredients in saucepan; cook over low heat until it comes to a full boil. Stir in the peanut butter; stir until melted in. Add rest of ingredients; stir until well coated. Press into a 9 x 9-inch greased pan. Cut into squares when cool.
Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Blend in sugar, cream and vanilla. Chill about 30 minutes. Shape into 1/2-inch balls and roll in nuts. Store in refrigerator. Makes about 4 dozen.