HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix hamburger with garlic powder; shape into small balls. Pan-fry until well cooked; drain. Mix chili sauce and jelly. Add meatballs; heat mixture. Serve warm in chafing dish with toothpicks neatly. Yield: 12 servings as cocktail appetizer.
Tear cake into three sections and place each section in a bowl. Pour one flavor of Jell-o (dry mix) over each section. Mix well. In a tube pan or other deep dish, layer as follows: orange cake mixture, drained mandarin oranges, ice cream. Raspberry cake mixture, blueberries, ice cream. Strawberry cake mixture, ice cream, drained strawberries. Place in freezer until ready to serve. Let sit out for about 5 minutes before serving.
Combine apricot spread, mustard, honey, pepper and garlic powder in a medium bowl and stir well. Measure 1 cup apricot mixture and set aside. Dip chicken pieces in remaining apricot mixture. Dredge in crushed pretzels. Place on 2 large baking sheets. Bake at 400° for 15 minutes or until chicken is done.
Mix all ingredients well; if not creamy enough, I add a bit of half and half or milk. Heat at 350° for approximately 25 minutes.
Brown sausage in skillet; remove and drain fat. In saucepan, heat soup (do not add milk or water), stirring until smooth. Add tomatoes and sausage. Heat thoroughly. Serve hot or at room temperature. Great on taco chips.
Add powdered soup mix to ground beef and fry until brown. Open crescent rolls and cut each triangle in half; flatten out and place on wax paper. Take one spoonful of beef mixture and place in the triangle. Fold ends of crescent roll up to cover meat and form a triangle. Bake at 350° for 10 minutes until golden brown. Makes 32 appetizers.
For each sandwich, hard-fry an egg, fry 3 slices of bacon, slice tomato and add lettuce. Toast your bread and add mayonnaise or butter.
Mix ingredients together. Press into an 8 x 8-inch ungreased pan and bake 1 1/2 hours in 350° oven or 20 minutes in microwave. Top with ketchup when taken from oven.
Place butter in a 4-cup glass bowl. Microwave on High for 1 minute or until butter is melted. Add remaining ingredients. Beat with electric mixer until smooth. Cook on medium for 1 minute, beating every 15 seconds until thickened. Remove from oven and beat with mixer until light and smooth.
Mix all ingredients together. Fold in strawberries last. Bake in two 9 x 5-inch pans at 325° for 1 hour.
Melt 2 tablespoons margarine in small saucepan. Remove from heat. Add cornflake crumbs. Mix well. Set aside. Melt remaining margarine in large saucepan over low heat. Add onion and cook only until tender. Stir in flour, salt and pepper. Remove from heat and add milk, gradually stirring until smooth. Return to medium heat and cook until bubbly and thickened, stirring constantly.
Preheat oven to 350°. Cover sole with 3/4 cup boiling water and poach 2 to 3 minutes. Cool and drain. Put fish, cooked shellfish and egg whites in the bowl of a processor and process until smooth. Turn into a large chilled bowl and add brandy and seasonings. Stir to blend. Add cream slowly, mixing thoroughly until well blended and thick. Pour into a buttered ring mold; place it in a pan filled with a few inches of hot water and bake 35 minutes, or until top is firm. Unmold and serve hot with sauce.
Trim all fat from chops. Place in casserole. Combine all other ingredients and pour over chops. Cover and bake at 350° for 1 hour or 250° for 2 hours or until chops are tender. Sauce is very good over baked potatoes.
Mix dry ingredients, then add the rest of the ingredients and mix. Add one can of Baker's poppy filling. Add one cup chopped walnuts (optional). Beat well on medium for 2 minutes.
Clean and cut chicken at the joints. Put in large kettle; add water to cover chicken completely. Bring to a boil and let simmer for 30 minutes. Add onion, celery and carrots; season to taste. Continue to simmer for about 2 hours. Remove chicken and vegetables. Strain stock; remove all fat and measure stock. There should be 2 to 3 cups.
Mix together softened cream cheese, powdered sugar and milk and then blend in Cool Whip. Set aside. In a 9 x 13-inch container, layer angel food cake, drained pineapple and Cool Whip mixture. Other fruit can be used.
Preheat oven to 350°. Mix butter and both sugars until well blended. Add eggs and mix well; add bananas, buttermilk and water with baking soda and mix well. Slowly add flour and mix until well blended. Do not overbeat. Stir in chopped nuts. Pour into 9 1/2 x 5 1/2 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Cool in pan 5 minutes then remove from pan and place on cooling rack. Store in refrigerator (this tastes better after it has been stored in refrigerator for 24 hours). This bread freezes well.
Mix all ingredients together. Grease 12-cup muffin pan. Pour into muffin pan. Bake at 350° for 30 minutes or until brown. Makes 12 muffins.
Mix together with a spoon the cake mix, oil and pineapple. Beat the eggs together with a fork; add to first mixture and mix together. Pour into a 9 x 13-inch greased and floured pan. Bake for 30 minutes at 350°. After cake has cooled, frost.
Blend all together and shape into a log. Mix another 8 ounces cream cheese, softened, with dry mustard, salt, pepper and onion powder to taste. Beat with electric blender until it looks like whipped cream. "Ice" the log and refrigerate. Serve with crackers. Recipe will feed several.
Mix pudding and crushed pineapple well; stir in other ingredients and mix well. Let set overnight in refrigerator.
Melt caramels with 1/3 cup evaporated milk; set aside. Mix cake mix, butter and remaining evaporated milk. Place half the batter in a 9 x 13-inch pan. Bake at 350° for 5 minutes. Remove from oven and sprinkle chips on top, then pour melted caramels over chips. Sprinkle nuts on top of that. Pat down. Put rest of batter on top and spread as well as possible. Bake at 350° for 10 to 15 minutes.
Peel potatoes and cube. Boil in 2 quarts of water until tender. Drain potatoes. Add milk and margarine and mash. Set aside. In large skillet, brown ground beef and onion. Drain. Spread ground meat evenly in a 13 x 9 x 2-inch cake pan. Place green beans evenly over meat. Spread mashed potatoes over beans. Sprinkle shredded cheese over potatoes. Cover with foil. Bake 20 to 25 minutes in 350° oven.
Coat a 9 x 13-inch pan with nonstick cooking spray. Preheat oven to 350°.
In bowl with mixer at medium speed, beat oleo, peanut butter, sugar, brown sugar, eggs and vanilla until fluffy. At low speed beat in next 4 ingredients; shape into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake in a 350° oven for 12 to 15 minutes.
Preheat oven to 300°. Put popped corn on cookie sheet (nonstick is best). Remove all unpopped kernels. Sprinkle chopped nuts over popcorn. Melt butter in heavy saucepan on low heat. Stir in brown sugar, Karo and salt. Bring to boil on medium heat. Do not stir. Boil 4 minutes, no more, no less. Remove from heat. Stir in baking soda and vanilla. Pour mixture over popcorn. Stir until coated. Will not coat completely. Place in hot oven (middle rack) for 15 minutes. Take out. Stir again until all popcorn and nuts are completely coated. Then bake for 15 minutes longer. Empty onto foil. Let cool completely. Break into pieces. Place in airtight container.
Add yeast, sugar, salt, oil and egg to milk. Add 2 cups flour and beat well. Gradually stir in more flour until mix is stiff. Let rise until double in bulk. Drop by spoonful into well-greased muffin tin. Let rise about 1 hour. Bake at 350° for 20 to 25 minutes. Makes 2 dozen rolls.
Blend and refrigerate 30 minutes. Heat 3-inches oil in deep pot or 2-inches if using frypan. Test oil with drop of batter. When drop goes to bottom of pan and pops back up light brown, oil is hot enough. Dip cleaned, shelled shrimp in batter and fry until done.
Break off and discard stems of collard. Wash leaves thoroughly. Slice leaves into bite-size pieces by rolling several leaves together and cutting into 1/4-inch strips. Blanch greens in boiling water for 30 minutes. Drain well. Melt drippings in a large skillet. Add onion and cook until tender. Stir in tomato and cook until just tender. Add greens to onion mixture and stir until well coated. Cook until tender. Stir in a pinch of nutmeg.
Pour boiling water over tea bags and brew for a few minutes. Combine all ingredients. Put one ice cream scoop in tall glass. Fill with 7-Up or ginger ale. Makes pretzel container full.
In large skillet, combine water, soy sauce, sherry, brown sugar and green onions. Add drummettes and stir to coat. Heat to boiling and lower heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more. Serve warm.
Preheat oven to 425°. Melt bacon drippings in a 9-inch cast-iron skillet in the oven. Combine corn meal, flour, baking powder, salt and soda. Whisk eggs into buttermilk; add to the corn meal mixture, stirring just until blended. Pour hot drippings from skillet into batter; blend well. Pour batter into hot skillet. Bake for 20 to 25 minutes or until cornbread is golden brown. Cut into wedges to serve. Makes 8 servings.
Put ingredients into a bowl. Just fold until mixed. Put into muffin pan. Makes about 8 muffins. Bake 20 minutes at 350°.
Brown meat and drain off excess grease. Add the onions, Italian seasoning, salt and tomato paste and warm through. Grease muffin tins and pat out biscuits and place in the tins. Add 1/4 cup meat mixture and top with cheese. Bake at 400° for 12 minutes.
Drain juice from pineapple into saucepan. Add the sugar, flour and eggs. Cook, stirring constantly until mixture bubbles and thickens. Cool.
Cook Karo, butter, water and sugar to form soft ball stage. (When dropped in cold water, it will form a soft ball.) Pour mixture over popcorn and mix. Put butter on your hand and dip your hands in cold water. Form popcorn into balls. Food coloring may be added to cooked mixture to color for different seasons. Put balls on wax paper to cool.
Combine first three ingredients in a large heavy saucepan. Gradually stir in lemon mixture. Add butter. Cook over medium heat, stirring constantly until thick. Cook 1 minute. Remove from heat. Stir in lemon rind. Pour into shell. Beat egg whites and cream of tartar until foamy. Add 1/2 cup plus 2 tablespoons sugar. Beat in vanilla. Spread meringue over hot filling. Seal to edge of crust. Bake at 350° for 12 to 15 minutes or until golden brown. Yield: 1 (9-inch) pie.
Brown meat in a large skillet. Drain mushrooms and pineapple chunks; combine and measure liquids. Add enough water to measured liquid to make 2 cups. Add to skillet; bring to a boil. Cover; reduce heat and simmer 1 hour. Stir in molasses, soy sauce and vinegar. Add mushrooms, pineapple chunks, green pepper and onion. Cook 15 minutes longer. Blend cornstarch with small amount of water; stir into hot mixture. Cook, stirring until slightly thickened. Serve with hot cooked rice.
Cream sugar and margarine. Mix well. Add eggs and 1/2 flour; mix well. Add other 1/2 of flour to fruit and nuts. Mix well. Add batter to fruit and nut mixture and mix well. Drop by tablespoon onto greased cookie sheet. Cook at 350° for 12 minutes or until done. Yields a large amount.
Blend cream cheese and mayonnaise by hand until smooth. Stir in preserves, lemon juice and curry powder. Chill until about an hour before serving. Stir in whipped cream and refrigerate until serving time. Yield: about 1 1/2 cups.
Cream powdered sugar and peanut butter together until crumbly. Stir next 8 ingredients together in a saucepan. Cook over medium heat stirring constantly. Bring to a boiling point and cook a few minutes. Sprinkle 2/3 of peanut butter mixture in bottom of baked pie shell. Pour custard over this. Beat egg whites and spread on custard and sprinkle remainder of peanut butter mixture over egg whites and brown in oven.
Boil potatoes until firm (not soft). Cool, peel and shred on large part of grater. Heat butter, cheese and sour cream until almost melted. Add sour cream, salt, pepper and green onion to cheese mixture; fold into potatoes. Put in 2-quart casserole; heat until just heated through. Reheat in microwave about 3 minutes.
Pour crackers into a gallon Ziploc bag. Mix oil, dressing and spices together in a bowl. Stir well. Pour mixture into the bag with the crackers. Seal the bag and shake well. Continue to shake once a day until all crackers are eaten.
Put pineapple and sugar in pan. Boil 4 minutes. Dissolve jello in water; mix with pineapple. Refrigerate until set. Mix Cool Whip and cream cheese. Add to jello. Mix well. Chill until set.
Prepare cake mix. Pour into 9 x 13 inch pan. Sprinkle chocolate chips over it. Bake at 350 degrees until done. Remove from oven. Poke holes in it while still warm. Heat ice cream topping. Pour over warm cake. Let cool completely. Top with Cool Whip.
Preheat oven to 375°. Spray pie plate with cooking spray. Flatten biscuits in pie plate to form a crust. Spread olive oil on biscuits. Bake for 6 to 8 minutes. Spread tomatoes on biscuits. Sprinkle seasonings on tomatoes. Mix cheese and mayonnaise. Spread on tomatoes. Bake until biscuits cook and cheese bubbles.
Wrap slice of bacon around each bread stick. Roll in Parmesan cheese. Place on microwave bacon cooker and cook 6 to 8 minutes. Will be very crisp. Place paper towel over and under to absorb grease.
Mix all ingredients together and chill 3 hours. Roll into balls, then roll in powdered sugar. Bake on greased cookie sheet for 15 minutes at 350°. Makes 7 dozen.
In a saucepan (3-quart), combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60 to 70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Add cinnamon to taste. Yields 6 to 8 servings.
Peel and slice apples. Arrange in pie shell. Combine other ingredients and mix until crumbly; sprinkle over apples. Bake at 425° for first 15 minutes, then at 350° for another 45 minutes. Serve warm with vanilla ice cream.
Combine Crisco, sugar, egg, milk and vanilla in large bowl. Mix at medium speed until well mixed. Add oats, flour, soda and cinnamon. Mix into creamed mixture at low speed until well mixed. Fold in nuts and raisins. Drop by tablespoon on greased cookie sheet and bake in preheated oven at 375° for 10 to 12 minutes. Cool.
Preheat oven to 350°. Grease 9-inch pie pan. On floured surface, roll each biscuit to 1/8-inch thick. Arrange biscuits on bottom and sides of pie pan to form a crust. Brown meat, onion, green pepper and celery. Stir in tomatoes with their liquids, salt and oregano. In a small bowl, beat eggs and milk and add meat mixture. Sprinkle with cheese. Bake 20 to 25 minutes.
Cook noodles (or can substitute spaghetti) according to package directions. Pour boiling water over smoked franks and let stand 5 minutes. Dry. Slice (cutting on a diagonal is nice for this salad) in small slices. Add peppers. Mix dry Italian seasoning mix, vinegar, oil, sugar and a few onion flakes. Pour over salad and mix together.
With a beater or spoon, combine cream cheese with steak sauce. Add pecans, garlic, Tabasco sauce and parsley. Mix well; form in ball and roll the ball over more pecans. Then wrap in plastic wrap and chill for several hours.
Melt butter. Saute garlic, celery and onions. Add cored, cut-up tomatoes, stock and parsley. Simmer 30 minutes. Put all through food mill. Return to pot and reheat. Add salt and pepper.
Beat butter, sugar and vanilla until light and fluffy. Add sifted flour and nuts; blend well. Chill dough. Remove foil from kisses. Shape dough around kisses, until about 1 tablespoon dough for each ball. Be sure to cover kisses completely in ball. Place on ungreased cookie sheet and bake in 375° oven for 12 minutes or until set but not brown. Cool slightly. Remove carefully to wire racks. While still warm, sprinkle top with confectioners sugar; cool. Store in tightly covered container. Roll in sugar again before serving, if desired. Makes about 40 cookies.
Cut beef in 1/8-inch thick strips. Combine soy sauce, garlic and ginger. Add beef; toss and set aside while preparing vegetables.
Brush chicken with melted butter and A.1.; combine sour cream with Roquefort, salt and paprika. Pour over chicken. Bake at 325° for 1 1/2 hours or 350° for 1 hour.
Make cake according to directions on box with the following variations: Use 2 more eggs than the directions call for and substitute pineapple juice for liquid. Then add the can of drained, crushed pineapple to the cake batter and mix well.
Pour hot water over quick oatmeal and let stand for 20 minutes. Sift the flour and add cinnamon. Mix all ingredients together. Bake at 350° for 35 to 40 minutes.
Washed and pat dry the chicken breasts. Marinate with garlic powder, onion powder, cajun seasoning, and crushed red pepper flakes. Add a bit of water and boil until chicken is tender. Let cool then cut into thin strips. Set aside.
Sift dry ingredients into mixing bowl. Combine egg, sour cream and cooking oil. Make a well in center of dry ingredients, add liquid ingredients all at once. Mix only until all ingredients are moist. Fill well greased muffin cups 2/3 full and bake at 400° for 20 to 25 minutes or until brown.
Cook macaroni as directed on package. Saute onion in butter until tender. Stir in pepper, salt, mustard and flour. Add milk and cook until thick. Combine sauce, cheese and macaroni. Pour into a 2-quart baking dish. Sprinkle crumbs on top. Bake 25 minutes in a 350° oven.
Brown ground beef. Place potatoes in 2 1/2-quart pan. Spread cooked ground beef over potatoes. Spread frozen broccoli, broken apart, over beef. Sprinkle powdered mixture from the potatoes over the broccoli. Add butter to 1 cup of boiling water to melt. Mix in sour cream and pour over casserole. Pour remaining water over casserole. Bake at 400° for 50 to 60 minutes.
Place sauerkraut in a 1 1/2-quart baking dish. Top with layer of beef, then cheese. Combine both dressings; spread over cheese. Top with tomato slices; set aside. Combine butter and bread crumbs; sprinkle over tomato slices. Microwave at 70% power for 12 to 14 minutes, or bake at 350° for 45 minutes. Let stand 5 minutes before serving.
In a very well buttered pan, alternate layers of potatoes, onion, cheese and salt and pepper until the pan is full. Pour milk or cream over all; dot with butter. Cover the pan with foil or lid. Begin cooking over medium heat until cover is very hot to touch (about 20 minutes). Reduce heat to low; cook about 25 minutes more. Take cover off; cook additional 5 to 10 minutes.
Cook squash; mash and drain. Combine squash, onion, sour cream and soup. Pour into 2-quart casserole dish and top with stuffing that has been mixed with melted butter. Bake at 350° for 30 minutes.
Pour boiling water over dates and soda. Let stand while other ingredients are mixed. Add to date mixture and bake at 350° for 35 minutes in a 9 x 12-inch pan.
Cream butter. Add eggs, one at a time. Add other ingredients. Bake in Bundt pan at 325° to 350° for approximately 1 hour. Store while hot in airtight container.
As soon as the potatoes are cooked, drain. Mix other ingredients except paprika and toss. Sprinkle paprika on top.
Preheat oven to 450°. Grease 8 muffin cups. In medium bowl, combine all ingredients; mix well. Spoon into muffin cups, 2/3 full. Bake 15 to 18 minutes or until toothpick in center comes out clean. Remove from pan. Serve warm.
Sift together flour, baking powder and salt. Combine beaten egg, milk and oil and add to dry mixture. Drop by teaspoonfuls into at least 3 cups of liquid or into boiling water. Cook 15 minutes or until done, part uncovered and part covered.
Mix first 4 ingredients well. Spread on slices of dried beef. If slices of beef are small, use more than one slice to each roll. Roll up tight like jelly roll. Chill. Cut in 1/2-inch pieces and pierce with toothpicks.
In mixing bowl, combine coffee crystals and water. Stir to dissolve crystals. Add chocolate syrup, rum and vanilla. Store, covered, in refrigerator. To serve, stir tablespoons Mocha Base into 3/4 cup milk in a mug. Top with ice cream.
Beat eggs with salt and evaporated milk until well mixed. Add fresh milk and sugar substitute. Cook in top of double boiler until mixture is consistency of soft custard. Add vanilla; mix well and remove from heat. Toss sliced bananas with lemon juice and arrange in bottom of 9-inch graham cracker crust, reserving several slices for garnish. Pour custard mix over the bananas. Arrange reserved slices on top and chill until well set.
Place oranges, bananas, beets, pineapple and jicama in bowl. Mix reserved beet liquid and pineapple juice, then lemon juice, 2 tablespoons sugar and the salt; pour over fruit. Let stand 10 minutes; drain. Arrange fruit on shredded lettuce. Garnish with lime, peanuts and pomegranate seed. Mix anise seed and 1 tablespoon sugar; sprinkle over salad. Serves 8 to 10.
Mix the milk and extract. Start adding powdered sugar 1 cup at a time. Knead the last cup or so of sugar into the dough. Dough will be smooth and not too sticky. Pinch off small pieces and pat into mint sized patties. Place on cookie sheet lined with waxed paper. Don't make patties too big as it makes them difficult to dip in the chocolate. They shouldn't be any wider than a fork. Let patties dry about an hour, the turn them over and dry on other side. Dip in chocolate melted in a double boiler, one at a time. Pull them out of the chocolate by scooping them up with a fork, tapping the extra chocolate back into the pan. Turn the fork upside down and let the mint slide off onto another waxpaper lined cookie sheet. Refrigerate until firm.
Stir together butter or margarine, basil, paprika, garlic powder and pepper. Place potato slices in a single layer on the unheated rack of a broiler pan. Brush margarine mixture over both sides of potato slices. Broil about 5-inches from heat for 8 to 9 minutes or until potatoes begin to brown. Using a wide spatula, turn potatoes. Sprinkle with cheese. Broil for 4 to 6 minutes more or until potatoes are tender. Makes 4 servings.
Mix apples, sugar and butter while apples are still warm. Stir in remaining ingredients. Bake in tube pan at 300° for 2 hours.
Cream margarine and shortening; add sugar and beat until mixture is smooth; add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla and coconut and chopped nuts. Fold in egg whites (beaten). Pour into 3 greased and floured cake pans. Bake at 350 degrees for 25 minutes, or until tests done.
Cream the cream cheese and blend with Jell-O. Add water and juice. Pour into mold and chill.
Melt butter in 10 1/2 x 2-inch cast-iron skillet. Combine brown sugar and cinnamon. Sprinkle over butter. Arrange 7 pineapple slices over brown sugar, reserving remaining slice for other uses. Place a cherry in the center of each pineapple slice. Sprinkle with pecans. Set aside.
Melt chips together in heavy saucepan. Stir in peanuts. Drop by teaspoon onto waxed paper-lined cookie sheets or plates. Chill. Makes 48 pieces of candy.
Mix first 4 ingredients together. Pour into a 3-quart casserole dish. Bake at 350° for 45 minutes or until ingredients are set. Remove from oven. Sprinkle peanuts and marshmallows over the top. Place back in oven for 15 minutes.
Combine flour and plain salt in a bowl. Cut in shortening. Add water, 1 tablespoon at a time. Mix until dry ingredients are moistened and dough can be gathered into a ball. Knead gently a few times. Pinch off pieces of dough and shape into 1-inch balls. Roll each ball between hands to form a 10-inch rope. Form each rope into a pretzel shape. Set on waxed paper. Heat shortening to 365°. Fry 3 pretzels at a time for 3 minutes or until brown. Drain on paper towels and sprinkle with coarse salt.
Mix eggs, 1/2 teaspoon salt, milk and 1/4 teaspoon of pepper together.	In another bowl mix other dry ingredients. Dip chicken in liquid mixture and then in the flour mix to coat. Fry in oil in 14-inch Dutch oven, turning after 5 minutes. Cover and	simmer 15 minutes, turning once. Remove lid and cook for 15 minutes more. Drain and serve.