HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together well and shape into balls. Bake at 375° for 10 to 12 minutes or until lightly brown. These can be frozen and reheated as needed.
Mix mustard and catsup together first to keep from lumping. Add rest and bring to boil. Reduce heat and simmer 20 minutes.
Peel pumpkin and cut into small squares. Boil until soft. Do not drain water. Add milk until pumpkin is covered. Bring to a simmer. Add salt and pepper. Beat eggs with fork. Add flour slowly and keep mixing until it gets a little thick (like dumplings). Drop this mixture into pumpkin 1/2 teaspoon at a time; let simmer 20 minutes. Serve.
Combine all ingredients. Let stand until double in size, about 1 hour. Knead down and let rise again. Roll out on floured board until 1/4-inch thick. Spread with oleo, cinnamon and brown sugar. Roll up like a jelly roll. Grease pan with oleo and sprinkle with brown sugar. Let raise until double in size. Bake at 350° for 20 to 25 minutes.
Peel and dice baked sweet potato. Combine flour, baking powder and salt. Cut shortening and potato into flour mixture. Add milk and sugar; stir until well mixed. Roll out on floured surface 1/2 to 3/4 inch thick. With knife, cut into squares and bake on greased baking sheet at 400° for 12 minutes. Makes 12 to 18 biscuits.
In small saucepan, whisk together broth, milk and flour. Insert clove into onion; add to broth mixture along with remaining ingredients. Bring to just below boiling over medium heat, stirring constantly. Lower heat to simmer and cook, stirring frequently, for 10 minutes. Remove onion and bay leaf with slotted spoon. Makes 1 cup.
(Have all cheese at room temperature.) Add garlic and pecans to cheese mixture. Divide into logs about size as Ritz crackers. Mix chili powder, red cayenne pepper and lots of paprika. Roll logs in this mixture on waxed paper. Wrap in waxed paper and chill overnight. Slice and serve with Ritz crackers.
Pour all ingredients in a bowl. Melt 3 minutes in microwave. Stir. Pour in pan.
Butter dish. Layer brown sugar on the bottom, then layer the bread cubes over sugar. Mix eggs, sugar, vanilla, milk and raisins; pour over bread, slowly. Put in pan of hot water. Bake at 375° until done, about 1 hour.
Put Velveeta cheese, oleo and vanilla in a large pan on stove and melt together. Blend in the dry ingredients together in large bowl. After the dry ingredients are mixed, add the melted oleo and cheese mix with a spoon. When the mixture is fully combined, place it in a long pan (cookie sheet with wax paper on bottom) and pop it into the refrigerator. Cut into squares when it is firm and cold. Keep refrigerated. Makes 5 pounds. May be frozen for later use.
Combine croutons and oleo; pat into quiche pan. Combine 1/4 cup Parmesan cheese and remaining ingredients; mix well. Spoon over crust. Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Let stand 5 minutes.
Dissolve Jello in water, add sherbet. Stir until melted. Let set until jelly like. Gently stir in Cool Whip. Let set until firm.
Cream together shortening and sugars. Add eggs and mix thoroughly. Add flour, soda and baking powder with pineapple and vanilla. Mix. Drop by teaspoon on ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Follow directions on package for bread dough except use cookie sheet. Spread dough on a greased sheet. Cook hamburger meat, sausage, onions and green peppers. Spread tomato sauce on bread dough; sprinkle with garlic salt, if desired. When meat mixture is about cooked, drain and spread over dough. Add mushrooms and pepperoni. Bake at 350° for about 1 hour.
Combine first 3 ingredients in a heavy saucepan. Combine milk and egg yolks gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil 1 minute stirring constantly. Remove from heat, stir in 1/2 cup coconut, butter and vanilla. Pour into pie shell. Cover with meringue sealing edges and sprinkle 1/4 cup coconut on top of meringue and bake in 350 degree oven for 12 to 15 minutes.
Combine all ingredients except coconut in electric blender (can be mixed with electric mixer if you do not have blender) container. Cover and blend on low speed for 3 minutes. Pour into a greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle coconut. Bake at 350° for 40 minutes or until a table knife comes out clean when inserted into middle of pie. Serve warm or cool with whipped cream or not. This pie makes its own crust. A great pie when you have unexpected guests.
Set oven to 400°. In saucepan, cook broccoli or cauliflower about 5 minutes; drain. Grease one 10-inch pie plate. Mix cooked vegetables, onion, green pepper and cheese on the pie plate. Beat Bisquick, eggs, salt and pepper until smooth. Pour into pie plate. Bake 35 to 40 minutes.
Combine the following ingredients and boil 8 minutes, stirring constantly: powdered sugar, evaporated milk, chocolate chips and 1/2 cup butter. Add vanilla and cool. Combine cookies and 1/2 cup melted	butter. Pat into 9 x 13-inch pan and freeze until firm. Sprinkle peanuts over cookie crust. Spread ice cream over	peanuts and cover with cooled chocolate mixture. Freeze until ready to serve. Serves 16.
Combine the first 5 ingredients; mix well. Drop by tablespoon onto a waxed paper-lined cookie sheet. Chill for 1 hour. Shape into trees.
Brown beef and onion in skillet. Pour off excess fat; add the rest of ingredients. Bring to boil and simmer 15 minutes; turn into a large, greased casserole dish (1 1/2-quart).
Boil the potatoes in their jackets until done; peel and mash. Add butter, sugar and lemon extract. Combine the beaten egg and milk. Mix with the potatoes until blended. Pour into the pastry shell and bake at 375° for 1 hour.
Take 1 cup of cracker crumbs and layer the bottom of the casserole dish. Then be sure you have drained your Veg-All, and put them as your next layer. Add your celery soup and pour milk over it. Put margarine and sprinkle salt and pepper over it. Cook for about 25 minutes in 400° oven. Remove, then spread with rest of cracker crumbs and cheese. Place back in oven for 5 to 7 minutes, or until cheese melts.
Mix first 6 ingredients together. Shape into cakes and roll in crushed cracker crumbs. Fry in hot oil until brown.
Bake the cake in 9-inch pans. Cool thoroughly and split each layer in half. Spread the cherry pie filling between the split layers. Now you have the original 2 layers with cherry filling in between. Reserve 1/2 cup pie filling to go on top of cake.
Melt margarine in dish you are going to bake in. Beat eggs, sugar and cornstarch; add vanilla, milk and creamed corn. Pour into dish over butter. Bake at 375° for 45 to 60 minutes. Do not cover.
Grind coriander, garlic and nuts. Mix all together into batter, adding 2 packages Spanish peanuts. Scoop batter with a hostess spoon and fry until brown.
Grease and flour 9 x 13-inch pan. Mix coconut and pecans. Place in bottom of pan. Mix cake mix according to package directions. Pour over coconut mixture. Mix margarine, cream cheese and powdered sugar. Pour over chocolate mixture. Bake in 350° oven for 45 to 50 minutes.
Boil broth until reduced to half. Cook broccoli, carrots and beans in microwave until crisp tender. In large skillet, heat olive oil and saute onion, garlic, mushrooms, broccoli, pepper, carrots and asparagus until almost soft. Add reduced broth, milk, basil, oregano, parsley, salt and pepper. Simmer 10 minutes. If needed, thicken slightly with 1 tablespoon cornstarch mixed with 3 tablespoons cold water. Cook pasta and drain. Combine with vegetables. Sprinkle with Parmesan cheese. This cooks up quickly if the vegetables are cut ahead of time.
Mix, in order, first 8 ingredients. Chill 2 hours. Drop on greased sheet and sprinkle with cinnamon sugar. Bake 10 minutes at 400°.
Cook hamburger; drain well. Put in crock-pot on low; mix in the rest of the ingredients. Cook until cheese melts and serve hot with nacho chips.
Dissolve Jell-O with boiling water. Add rest of ingredients. Place in refrigerator to set. Serve with Cool Whip.
Boil fryer until tender. Remove from broth and set aside to cool. Mix dry ingredients. Cut in shortening. Add beaten eggs and enough milk to make a stiff dough. Roll out really thin on heavily floured board. Cut into pieces (pizza cutter works great!). Drop into rapidly boiling broth. Cover and simmer on very low heat for 5 to 10 minutes. Remove skin and bones from chicken and pull into bite size pieces. Add chicken to pot and season to taste with black pepper. I pour about a cup of sweet milk in pot just as it's finished cooking.
Mix sugar, cocoa, baking powder and milk together. Bring to boil until mixture forms a soft ball. Remove from heat and add peanut butter. Stir until mixture thickens, pour onto buttered plate.
Cream sugar and shortening. Add eggs and beat well. Combine flour, soda and salt together and add to mixture. Add bananas and nuts. Bake 1 hour in 300° oven.
Mix all the ingredients and pour into a greased pan. Bake at 350° for 35 to 40 minutes.
Mix ingredients together well, then drop by teaspoonfuls on cookie sheet and bake 10 to 12 minutes at 375°.
Dissolve jello in boiling water. Add frozen strawberries; stir occasionally until thawed. Add pineapple and bananas and mix. Pour half of mixture into an 8-inch square pan. Chill until firm. Spread evenly with sour cream. Pour remaining jello mixture on top. Chill until firm. Cut into squares.
Mix together all ingredients for patties. When milk is absorbed, shape mixture into 12 patties. Cook slowly for 10 minutes or until brown on both sides in a small amount of fat. Mix together all ingredients for Sauce. Add to the meat in skillet and cook slowly, turning in Sauce.
Combine all ingredients except mayonnaise. Beat well with mixer. Cook until thick. Remove pan from stove and add mayonnaise. Beat well and cool.
*For Crumbs: Use crisp graham crackers, prepared dry cereal, zwieback, dried bread or cookies such as shortbreads, gingersnaps, chocolate wafers, etc. Roll with a rolling pin to fine crumbs.
Place berries in 9 inch square baking dish. Combine sugar, cornstarch, and salt, mixing well.	Sprinkle mixture over berries. Dot with butter. Roll out pastry to fit dish. Place pastry over berries. Brush with milk, and sprinkle with sugar. Bake at 425° for 30 minutes. Makes 6-8 servings.
Dissolve each flavor jello separately with 1 1/2 cups hot water. Pour in ice cube trays. Set until firm.
Preheat oven to 400°. Wash chicken or hens and pat dry. Mix all other ingredients and stuff chicken or hens. Place breast down in pan so juice will run downward from juicy birds. Roast, uncovered, for 1 3/4 to 2 hours or until done. (Drumsticks will move up and down when ready.) Baste occasionally with drippings. Serves 4.
Blend all ingredients except oil. Drip in oil very slowly; blend well. Store in jar in refrigerator.
Stir together eggs, sugar, corn syrup, margarine and vanilla. Add pecans; mix. Pour into pastry shell. Bake for 50 to 60 minutes in 350° oven. Cool; serve with whipped cream or ice cream.
Cut dates into thirds, add coconut, nuts and cherries, sprinkled with flour. Add milk and mix well. Butter loaf pan and dust with flour.
Brown ground beef and drain. Add the remaining ingredients. Add water to cover 1 inch above ingredients. Cook for 1 hour on low heat. Serves 15 to 20.
Mix lobster, mayonnaise, celery and onion. Serve on bed of lettuce.
Make applesauce with apples. Add remaining ingredients. Mix all ingredients. Boil for 1 1/2 hours in the oven or until thick. Put in jars and seal.
Lay slices of rye bread in bottom of Dutch oven. Place brisket, with fat side down, on top of the bread in Dutch oven. Sprinkle garlic powder and pepper on brisket. Throw onion slices into pan. Pour beer over the meat. Spread the chile sauce over the meat. Cover Dutch oven.
Melt margarine; add to stuffing mix. Grease 9 x 13-inch casserole. Cut chicken into small pieces. Combine soup, broth and sour cream. Put 1/2 of stuffing mixture in casserole. Layer all of chicken on top and pour broth mixture over it. Top with remaining stuffing mixture. Bake at 350° for about 30 minutes or until bubbling hot.
Make pudding according to directions on box. Mix Cool Whip, then cookies. Chill.
Mix all ingredients except onion. Put into skillet, top with onion and simmer for 10 minutes.
Mix together sugar, corn syrup, water and salt in a 1 1/2 quart casserole. Cook in microwave on Full power 20 to 22 minutes or	until hard ball stage is reached. Stir once or twice during cooking. While syrup cooks, beat egg whites until stiff peaks form in a large mixing bowl. Gradually pour hot syrup over egg	whites until beating at high speed until mixture is thickened and candy starts to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts. Drop by teaspoon on waxed	paper.	Candy may be tinted for special occasions.
Sift together all the dry ingredients. Add egg, buttermilk, and oil. Mix well and pour into hot iron skillet. Preheat oven to 400°. Bake 15 minutes. Flip in pan and brown.
Preheat oven to 375°. In large bowl, combine flour, oats, baking soda, cinnamon and cloves; set aside. With mixer at low speed cream oil and sugar until light and fluffy; beat in egg whites and applesauce. Stir in dry ingredients until smooth. Spray baking sheet with vegetable spray; drop dough on cookie sheet. Bake 6 to 8 minutes or until brown. Makes 8 servings.
Wrap cinnamon, cloves and mint in cheesecloth or place in a cloth spice bag. Place bundled spices in cranberry-raspberry juice; simmer for 20 minutes. Remove spices and pour juice into a punch bowl. Cool. Add ginger ale, orange slices and fresh mint leaves for garnish.
Any additional ingredients you wish such as chocolate chips, butterscotch chips, peanut butter chips, etc., depending on your choice of cake mix. (Yellow cake mix is excellent for adding other flavors to.)
Heat oven to 350°. Mix meat and salt; divide in half. Pat one half evenly in ungreased 8-inch pie pan. Mix cream cheese, mustard and horseradish; spread over meat. Shape remaining meat into 8-inch circle. Place on cheese mixture; pinch edges together to seal. Bake 45 minutes. Place onion rings around meat. Cut into wedges.
Place pheasant breasts in a steamer and cover. Steam only until meat can be removed from bone (meat should be rare). Cool to room temperature and cube.
Preheat oven to 350°. Beat egg whites until thick and foamy. Gradually add sugar and beat until stiff. Fold in salt, pecans, vanilla and chocolate chips. Drop by teaspoon onto cookie sheets covered with brown paper. Place in oven, close door and turn oven off. Leave in oven overnight.
Blend the cream cheese, juice of salmon, mayonnaise, sour cream and onion salt well. Add salmon; blend well. Serve with vegetables, crackers or potato chips.
Preheat oven to 425°. Grease 24 mini muffin cups. Stir together flour, cheese, mustard and chili powder in mixing bowl. Beat eggs in separate bowl; stir in milk and oil. Add liquid mixture to dry ingredients, stirring just until blended. Batter will be slightly lumpy. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 13 to 15 minutes, or until golden brown.
Drain mushrooms and save juice. Cook broccoli in mushroom juice. Drain broccoli and chop. Saute onion and garlic in oleo until clear. Put broccoli, garlic and mushroom soup into double boiler. When hot, add cheese and mushrooms and season to taste with Worcestershire sauce. Serve with Melba rounds.
Brown hamburger and onion; drain off grease. Add remaining ingredients. Simmer 15 minutes.
Melt oleo, chocolate chips and peanut butter in a medium saucepan over medium heat. Add cereal and stir until coated. Pour powdered sugar in Ziploc bag. Add about 1/4 cereal mixture to bag. Shake. Repeat until all cereal has been covered with sugar. Pour onto wax paper to cool. Makes a large batch.
Mix all ingredients together. Stir until well blended. Store in refrigerator in covered container.
Mix cream cheese, sugar and vanilla together and set aside. Mix jello and water together and place in refrigerator and let jell slightly.
Combine strawberries and pie filling. Chill for several hours. Add bananas just before serving.
Blend ingredients and beat 2 minutes. Bake 50 to 60 minutes at 350° in greased and floured 10-inch tube pan. Sprinkle with sifted confectioners sugar or glaze. May be baked in loaf pans for banana bread.
Cook yellow squash in water. Drain water. Mix ingredients together and cook 30 minutes at 400°.
Mix dry starch with 1/2 cup water in a saucepan. Add 1 1/2 cups boiling water and stir rapidly. Add 3/4 cup powdered detergent and stir again until smooth. Add food coloring for desired color.
Combine first 4 ingredients. Beat 1 1/2 minutes at high speed of mixer. Add remaining ingredients, except chocolate chips. Chips are added last. Place in 8 x 8-inch ungreased pan and bake at 375° for 20 to 22 minutes.
Slice margarine sticks and distribute evenly over bottom of 9 x 13-inch baking dish. Pour dry cake mix over margarine. Pour peaches, including juice, over cake mix. Top with coconut. Bake at 350° for 30 minutes. Serve warm.
Stir together apples, nuts and sugar. Let stand, stirring often until juicy, about 1 hour. Stir together flour, soda, salt and spices. Add apple mixture and stir well. Stir in butter and vanilla. Add eggs. Turn into two greased and floured one pound coffee cans. Tie 2-inch wide band of double foil around top. Bake at 325° for 1 hour and 15 minutes.
Boil bouillon cubes with water. Using an electric mixer, add cream cheese and onion. Should make a day ahead and refrigerate. Warm to almost room temperature before serving. Stir well and thin with a little milk if needed.
Sift flour, baking powder, salt and soda into mixing bowl. Stir in milk until all is wet; then add corn oil. Toss out on floured board. Sprinkle a little flour on dough. Then flatten out and cut biscuits. Grease pan and turn biscuits over in grease and bake at 425°. Makes 14 large biscuits.
Mix sugar and cornmeal. Add oleo and cream. Add eggs, one at a time and beat thoroughly. Add remaining ingredients to mixture and beat. Pour in pie shell and place in oven. Cook at 400° for 10 minutes. Reduce to 325° and cook 30 minutes longer.
Melt 1 tablespoon butter in a frying pan. Make sandwiches, using 2 slices of bread and 1 piece of cheese for each. Place sandwich in pan and fry until lightly brown; turn over and brown on other side. Fry on medium heat.
Place Brie on large serving plate. Melt butter and brown sugar in saucepan; add corn syrup and flour, stirring well. Bring to boil; reduce heat and simmer 5 minutes, stirring constantly. Remove from heat; cool to lukewarm. Gradually stir in milk. Pour caramel over Brie. Sprinkle with pecans. Combine lemon juice and water. Toss with fruit wedges. Drain. Arrange around fruit.
Grease a 9 x 13-inch pan. Layer bread, meat, cheese and onion. Melt butter and pour over all. Beat eggs, seasonings and milk. Pour over. Chill in refrigerator overnight and bake 1 hour at 350°. Let stand 15 minutes before serving.
Mix together the flour, oleo and nuts. Press in a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
Dissolve Jell-O in hot water. Chill. Add remaining ingredients and let set.
Melt chocolate in double boiler over hot, not boiling, water. Remove pan from fire and stir in sugar and corn syrup. Blend in bourbon. Combine crushed vanilla wafers and walnuts in bowl. Add chocolate mixture to it. Form into one-inch balls and roll in sugar. Let ripen in covered container for few days or longer. Then wrap and present to your friends. Makes about 4 1/2 dozen.
Mix cocoa, sugar and salt; add water and cook 3 minutes. Stir in milk; heat to boiling, but do not boil. Beat with rotary beater just before serving. Serves 6.
Melt butter, let cool. Pour over sugar and grated orange peel. Add 1 tablespoon orange juice. Add milk, nuts and coconut; mix well. Set in freezer to cool.
Blend ingredients in blender until smooth and foamy. Chill before serving. Makes 2 shakes.
Shred cabbage and place in a large pot with 3 tablespoons water and 1 can of stewed tomatoes. Cook until almost tender. In a separate pan, melt 1/4 stick margarine. Mix with 1 teaspoon salt, 2 tablespoons white vinegar and 1 tablespoon flour. Saute the diced onion in the mixture. Add this to the cabbage when the cabbage is almost tender. Heat until desired tenderness is reached. Add a teaspoon of sugar if needed.
Cook potatoes in jackets and dice. Mix cream cheese and milk together. Add all ingredients together in 9 x 11-inch baking dish which has been greased with butter.
Line baking dish with foil. Arrange chicken in pan. Add rest of ingredients. Cover pan with foil and bake at 350° until well done.
Mix sugar, vanilla and cream cheese together. Make a package of Dream Whip. Follow directions on Dream Whip. When you get this mixed up, combine Dream Whip, sugar, vanilla and cream cheese together. Bake pie crust at 350° for 10 minutes. Fill pie crust with mixture and top with cherries. Chill for 2 hours before serving.
Mix all together. Bake at 350° until squash and potatoes are tender. Add cheese and melt.
Mix all ingredients and place in Pyrex dish. Mix an additional 1 to 1 1/2 cups stuffing with margarine. Crumble on top and bake for 1 hour at 325°.
Beat eggs and sugar until blended. Add milk and butter; mix well. Combine in separate bowl, 3 cups flour, baking powder and salt. Stir into egg mixture until moist. Mix blueberries with 2 teaspoons flour until coated. Fold into batter. Spoon into 2 small greased and floured loaf pans and bake at 350° for 55 minutes or until done.
Combine 1 cup sugar and cinnamon to taste. Melt 1 stick of butter. Roll biscuits in butter, then in sugar mixture. Bake at 400° until done.
Cream oleo and sugar; add eggs, banana and water and mix well. Then add baking powder and baking soda. Mix in flour. Stir well after each addition. Grease 9 x 13-inch pan. Preheat oven to 350°. Bake for 1 hour.
Drain corn and mix all ingredients together. Vinegar, oil and a dash of sugar can be added for a tasteful salad.
Brown beef in hot oil; add garlic and cook for 5 minutes. Add soy sauce, salt and water. Cook for 45 minutes. Add vegetables; cook 10 to 15 minutes longer. Stir cornstarch and tomato juice together; add to mixture. Cook, stirring constantly, until it thickens. Add tomatoes and cook 5 minutes more. Serve over hot fluffy rice. Serves 4.
Mix all but egg white. Beat egg white until stiff peaks form. Blend into batter. Dip fish or chicken and fry. Enjoy.
Cook broccoli and drain. Combine soup, milk, soy sauce and pepper. In 10 x 6-inch baking dish, layer 1/2 of the broccoli, 1/2 the soup mixture and 1/2 can of the onions. Top with the remaining broccoli and soup mixture. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 minutes. May be microwaved, covered, 8 minutes. Turn half through. Top with onions. Return to microwave, uncovered, 1 minute.
Cut vegetables into medium pieces, cover with water; let come to a boil. Your soup mix may be added at this time. After soup has boiled at least 10 minutes, lower heat and simmer until vegetables are soft. Can be eaten at any time that you feel hungry, as much as you wish, as often as you like, any time of the day. This soup will not add calories. The more you eat the more you will lose.
Put sauce on cracker. Put on pepperoni. Sprinkle with cheese. Place in microwave until cheese melts (about 10 seconds).
In a 2-quart casserole dish, toss beef with flour. Bake, uncovered, in a 400° oven for 20 minutes. Add carrots, tomatoes, beefy onion soup mix blended with reserved tomato liquid, wine and bay leaf. Bake, covered, for 1 1/2 hours, or until beef is tender. Add mushrooms. Bake, covered, an additional 10 minutes.
Cream sugars and Crisco. Add eggs and beat well. Add vanilla and dry ingredients. Mix well. Shape into little balls. Bake at 350° for 20 minutes.
Place fish and ginger in pot of boiling water (water should cover fish). Turn flame off and cover with tight fitting lid. Let stand for 30 minutes or until done. Place fish on platter. Sprinkle with finely chopped green onion.
Brown pork chops. Add rest of the ingredients and simmer 45 minutes. Last 15 minutes, add frozen peas.
Place all the ingredients in a 1-pint jar. Cover tightly and shake well to mix. Store in a cool, dark, dry place for up to 2 months. Makes about 1 1/2 cups.