HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beef, crumbs, egg, onion and salt. Shape into meatballs. Brown in skillet. Drain off fat drippings. Add remaining ingredients and simmer over low heat 20 minutes or until meat is done, stirring occasionally. If desired, some cheese may be added. Makes about 4 servings.
Cook rice separately; drain and rinse. Mix all ingredients, except tomato soup and water. Roll mixture into balls. Combine soup and water in crock-pot or slow cooker. Add meat balls and cook until meat is thoroughly cooked. You can thicken the soup mixture and serve with meatballs. Makes about 10 to 12 meatballs.
Mix ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine all ingredients at low speed, then mix at medium speed for 3 minutes. Bake in greased Bundt pan in 325° oven for 50 to 60 minutes.
Preheat oven to 325°. Combine all ingredients, except raisins; mix well. Bake in lightly greased 9 x 13-inch pan for 20 to 25 minutes, stirring occasionally. Remove from oven. Stir in raisins. Spread onto ungreased cookie sheet. Store in refrigerator when cooled.
Defrost frozen bread. Roll out on floured surface to 18-inches long x 6-inches wide. Spread tomato paste evenly. Mix remaining ingredients in bowl. Place mixture down center of bread. Pull up sides and pinch together to seal. Place on greased cookie sheet in horseshoe fashion. Bake at 350° for 25 minutes. Serve with salad. Freezes well.
Have cheeses at room temperature. Mix altogether and roll in a ball. Roll ball in chopped nuts.
Dissolve Kool-Aid in a small amount of hot water. Add pineapple juice, sugar and enough water to make one gallon of punch. Add ginger ale right before serving.
Mix flour and sugar together, then add the beer. Mix well; pour into well-greased bread pan. Bake at 375° for about 45 minutes. Makes 1 loaf.
Cream butter and sugar. Stir in cooled, melted chocolate or cocoa mixture. Add eggs, one at a time, beating 5 minutes after each addition at high speed. Fold in thawed Cool Whip. Pour into a cooled, baked 9-inch pie shell. Chill until firm, about 2 hours.
Soak beans over night.	Put beans in large crock pot and cover with water. Add onions and sausage.	Cook on low heat while at work. You can also eat this over rice.	Great for winter time.
Put 1/2 cup egg nog into saucepan; add unflavored gelatin. Bring to a boil and stir until gelatin dissolves. Into bowl, pour 1 1/2 cups egg nog (cold) and rum. Pour hot egg nog into cold egg nog; place in refrigerator to thicken. When thickened, fold in heavy cream and pour into pie shell. Place in refrigerator until needed.
Sprinkle cake mix in 9x13 cake pan. Cover with peaches and juice. Cover well with coconut and melted butter. Bake 350 degrees until done.
Dissolve yeast and honey in water. Mix in 2 cups bread flour and salt. Add olive oil and blend 30 seconds. Gradually add whole wheat flour until dough is smooth and elastic. Cover and let rise in a greased bowl until doubled, about 1 1/2 hours. Punch down. Re-cover and let rice another 45 minutes.
Cook spinach and drain well. Mix all other ingredients, except tomatoes. Add spinach and mix well. Grease 2-quart casserole and make 2 layers of tomatoes on bottom. Pour spinach on top. Bake, uncovered, at 350° for about 1/2 hour. (May be assembled the day before and baked on the day needed.)
Preheat oven to 350°. Grease a 9 x 13 x 2-inch baking pan. Melt butter and add gradually to the dry ingredients. Stir in milk and eggs. Bake at 350° for 25 to 30 minutes.
Drain pineapple, reserving juice; set both aside. Brown pork in oil in a large skillet; stir in water. Cover; simmer for 1 hour, or until tender. Combine sugar, cornstarch and salt in a medium bowl; stir in reserved pineapple juice, vinegar and soy sauce. Add to pork and cook, stirring constantly, until smooth and thickened. Add pineapple, green pepper and onion; toss lightly. Cook 2 to 3 minutes. Serve over rice. Yields 4 to 6 servings.
Mix Jello, sugar and water; bring to rolling boil. Mix cornstarch and sufficient amount of water and mix well. Add slowly to boiling mixture. Boil hard; cool.
Combine sour cream, lemon juice, sugar, salt, pineapple, banana pieces and enough red color to give pink tint.
Layer carrots, pepper and onion in bowl. Blend remaining ingredients. Pour marinade over vegetables and allow to set overnight. Will keep for 2 weeks in the refrigerator.
Boil chicken until tender. Cool and remove meat from bone in small chunks. Place in a greased casserole dish. Mix milk with canned soups and pour over chicken. Pour chicken broth over stuffing mix and mix well. Place on top of casserole. Bake at 350° for 30 minutes.
Place meat in baking dish. Use spatula to spread soup over top and sides of meat. Press onions into soup layer and arrange mushrooms around edges of pan. Salt and pepper to taste. Cover with aluminum foil. Bake at 350° for 3 hours. Don't peek! Let sit for 15 minutes.
Cream butter, adding sugar gradually, and blend in applesauce to which soda has been added. Stir in raisins. Add sifted dry ingredients and blend until smooth. Turn into a greased and floured loaf pan and bake at 350° about 45 minutes.
Brown beef with onion; add sugar, tomato paste and 2 cups of water. Pour in spaghetti mix; stir well and simmer. (May need to add more water if beef mixture is too thick.) In saucepan, pour 1/4 cup of milk over cream cheese and stir over medium heat until well blended.
Mix jello with 3/4 cup boiling water and 1/2 cold water. Stir together and set aside.
In large bowl, combine cake mix, eggs, oil, water, bananas and baking soda. Blend at low speed until moistened, then mix at medium speed for 2 minutes. Pour into greased and floured 9 x 13 pan. Bake at 350° for 40 to 45 minutes until done.
Dissolve soda in water; mix other ingredients. Add water. Bake at 350° for 30 minutes in greased 10 x 13-inch pan.
Mix ingredients together. Add food coloring to make different colors. Store in plastic containers to keep soft.
Split muffins and toast. Layer cheese, tomato sauce and oil on each. Season to taste. Top with sprinkle of Parmesan cheese. Place on cookie sheet and place in 450° oven. Bake 5 to 10 minutes until ingredients are hot and cheese melts.
Fry sausage and bacon, stirring frequently. Remove and drain all but 2 tablespoons fat. Add onions and green pepper; cook 8 to 10 minutes. Add parsley, bacon, sausage, garlic and seasonings; mix well. Place shrimp over mixture. Do not stir. Pour rice over shrimp. Add water to barely cover rice. Do not stir. Cover. Bring to a boil. Reduce heat and cook 30 minutes. Remove cover. Reduce heat and continue heating 15 minutes to dry jambalaya. Makes 8 servings.
Combine sugar and milk in greased heavy 2-quart saucepan. Bring to a boil over medium heat until sugar is dissolved. Cook covered for 2 to 3 minutes or until steam washes sugar crystals from sides of pan. Cook uncovered to 234 to 240° on candy thermometer or the soft ball stage. Remove from heat; stir in remaining ingredients. Pour into buttered 9 x 9-inch dish. Let stand until firm.
Beat egg whites until stiff. Gradually add sugar and dash of salt. Fold in remaining ingredients. Drop by well-rounded teaspoonfuls (about 2 bites) onto ungreased foil-lined cookie sheet. Place cookie sheet in preheated oven (350°). Turn oven off immediately.
Saute garlic in butter. Add shrimp, salt, pepper and parsley. Cook over medium to high heat, stirring constantly, until shrimp are pink, about 5 to 10 minutes. Add lemon juice and serve.
Press crescent rolls in pan.	Bake until golden brown (approximately 10 minutes) at 425°.
Cut leftover cooked meat into cubes and any leftover veggies. Mix altogether with gravy sufficient to moisten. Add onion and seasonings. Place in a deep baking dish and cover with well seasoned mashed potatoes. Dot with butter. Bake in a 325° oven for 30 minutes.
Wash and pat dry quail (whole). Stuff each one with raw oysters. Season with Worcestershire sauce. Place in a greased roaster. Cover each quail with half strip of bacon, covering all exposed areas. Bake at 350° for 30 minutes or golden brown and thigh juice runs clear with knife. Serve with milk gravy and grits.
Combine sugar, butter, milk and cocoa in medium saucepan. Stir over medium-high heat until butter melts and sugar dissolves. Bring to a boil; boil 1 1/2 minutes. Remove from heat and stir in peanut butter until smooth. Quickly stir in oatmeal and nuts. Stir well and quickly spoon out onto waxed paper. Let cool.
Wash chicken. Layer in pan with heavy-duty foil. Salt and pepper. Put light layer of Bertolli olive oil over it. Put 1/4 cup of water. Make tinfoil tent sealed on each end. Bake at 375° for 2 1/2 hours.
Cream margarine, oil, sugar and powdered sugar until fluffy. Add eggs and beat well. Mix dry ingredients together and add to creamed mixture. Mix well and add vanilla and lemon juice. Form in tiny balls and place on ungreased cookie sheet. Press flat with glass dipped in sugar. Bake at 375° until light brown.
Blend the ingredients together in a bowl; press firmly into the bottom and part way up the sides of a 9-inch spring pan. Bake at 350° for 10 minutes. Cool.
Combine mustard and flour; add remaining ingredients, except 1/2 of the cheese. Pour in greased pan. Sprinkle with remaining cheese on top and red pepper (if desired). Bake at 350° for 45 to 50 minutes or longer.
In large bowl, beat egg whites until stiff peaks. Add sugar; fold in baking powder and cracker crumbs. Add vanilla and pecans. Turn into greased 9-inch pie pan. Bake at 350° for 25 minutes.
*If using self-rising flour, omit salt. If using instantized flour, stir 2 tablespoons milk into butter mixture.
Melt butter in large skillet. Add green pepper, celery and onions. Cook over medium heat until tender, but not brown. Stir in remaining ingredients, except crawfish. Bring to a boil. Stir once or twice. Reduce heat; cover and simmer 25 to 30 minutes or until rice is tender. Mixture should be slightly moist. Stir in crawfish and cook until thoroughly heated, about 2 minutes. Makes 6 servings.
Place all ingredients in a large jar and cover with heated white vinegar. Let the jar sit for about a week, then place some of the potpourri in a simmering pot.
Mix powdered sugar, butter, vanilla and peanut butter together well and roll into spoon size balls.
Combine milk, 1/2 cup of butter, sugar and salt in saucepan. Heat until butter is melted. Cool. Stir in yeast until dissolved. Place flour in a large bowl. Make a well in flour and pour in liquid. Stir until blended. Cover and let rise until doubled in bulk (1 1/2 hours). Turn dough out onto a floured surface. Roll 1/2 inch thick; cut into 3-inch squares. Dip each square in remaining butter and layer in tube or Bundt pan; let rise 3/4 hour. Bake at 375° for 30 to 40 minutes.
Put cut apples and sugar in a blue granite canner and put in a 300° to 350° oven overnight or for 6 to 8 hours. When done, run through colander and add cinnamon or spices to suit taste. Makes 10 to 12 pints. Put in pint jars and pressure to 5 pounds. Cool and store. It's so simple to make and uses up lots of drop apples.
Mix all together and spread in 9 x 13-inch pan. Top with crushed potato chips. Bake at 350° for 45 to 55 minutes uncovered.
Heat oven to 375°. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool and frost with Vanilla Frosting.
Mix raisins, peanuts, graham crackers and cereal together. In a separate bowl, mix margarine, chocolate chips and peanut butter. Mix all ingredients together.
Dissolve jello in boiling water. Add strawberries. Let partially set. When jello mixture is partially firm, spread on top of cheese layer and chill thoroughly.
Mix all ingredients, adding nuts last, and bake, in a Bundt pan for 1 hour, in a 325° oven.
Prepare cake as directed. Pour half of batter in greased and floured 9 x 13-inch pan. Bake 20 minutes at 350°. Melt caramels with butter and condensed milk. Pour over cake and sprinkle with chocolate chips and pecans. Pour rest of batter on top and bake another 20 minutes at 350°.
Mix first three ingredients together. Chill. Just before serving add orange soda and ice. Serves 30.
Mix all ingredients together. Pour into baking dish. Bake in a 300° oven for 2 hours.
Boil and drain noodles. Add other ingredients and stir. Place into well-greased, shallow, heavy casserole or baking dish. Bake at 350° for about 3/4 to one hour, until cooked. Let stand for 5 minutes. Serves 8 to 12 as side dish. It's a holiday favorite.
Soften cream cheese; mix in 1/3 cup lemon juice, Eagle Brand milk and vanilla; mix well. Put in pie crust. Chill about 2 hours, then serve.
Combine crushed cookies and 1/2 cup butter. Press into bottom of a 9 x 13-inch pan. Freeze. Spread ice cream on crusts and freeze.
Let dough thaw until pliable (dough can be thawed overnight in the refrigerator or thawed in microwave on Low for 6 minutes each loaf). Divide each loaf of thawed bread dough into 8 pieces. Gently shape each piece into a rope, 15 inches long. Hold one end of each rope in place and wind dough around loosely to form a coil; tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Brush with melted butter or margarine and let rise in warm place for 1 to 2 hours or until doubled in size.
Mix together. Put on ungreased baking sheet. Heat oven to 350° and bake 12 to 15 minutes.
First Layer: Mix together the flour, melted oleo, chopped pecans and 3 tablespoons sugar. Pack in a 9 x 13-inch pan. Bake 20 minutes at 300° or until lightly browned. Cool.
Mix liquid and dry ingredients separately. Dip pork chops into liquid, then roll in dry mix. Fry in deep hot fat until both sides are brown. Remove and put in a shallow baking dish.
Dilute the cans of soup with 1 can of water. Mix chicken, rice and soups together. Salt and pepper to taste. Place in baking dish or pan. Sprinkle the 1 cup bread crumbs on top and dot with margarine/butter. Bake 1/2 hour at 350°.
Bring nectar to a boil and dissolve Jell-O. Add oranges and their juice. Place in mold. Serve with a topping of sour cream sweetened with sugar and vanilla to taste.
Mix fruit, coconut and marshmallows with yogurt and Cool Whip or whipped cream which have been combined together. Maraschino cherries may be added as garnish.
Put all into casserole in 300° oven. Stir often until last half hour. Let it form a crust and brown last half hour. Bake at least 1 hour or more until done.
Cook cornstarch and water until clear; cool. Beat egg whites and sugar until foamy. Add cornstarch mixture and beat stiff. Add vanilla. Spread on pie. Bake at 350° for 25 minutes.
Mix all ingredients in food processor until well blended. Serve with plain crackers or vegetables. Best when made the day before and left in the fridge overnight before using.
Mix oatmeal and boiling water together in a bowl and set aside for about 20 min. Cream together butter and sugars. Add eggs and vanilla. Mix dry ingredients and add to creamed mixture. Add soggy oatmeal and mix 3 min. Pour into greased and floured 9 by 13 in. cake pan. Bake at 350° for 30 to 40 minutes. (If you want to add a choc. crust, add a bag of choc. chips to batter and then bake.)
Activate yeast in warm water. In a large mixing bowl, cut flour and baking soda with shortening, add buttermilk and sugar. Add activated yeast and knead well. Stores in refrigerator well.
Brown ground beef and set aside. Boil noodles until they start to soften (they will finish cooking in the crock-pot). Combine meat, noodles, and spaghetti sauce in a large bowl. Layer this mixture with the two cheeses and pepperoni in a crock pot. The top layer will be the cheeses and pepperoni. Warm in the crock pot until the cheese is completely melted (2-3 hours).
*Increase amount of hamburger for larger recipes. The original recipe did not list quantities of ingredients.
Heat oil in saucepan and saute garlic. When brown, add tomatoes and the rest of the sauce ingredients together. Cook for 30 minutes. Preheat oven to 425°. Prepare dough in pizza pans as for thick pizza but use less dough for each pizza and roll dough out very thin. Complete all pizzas and let rest about 10 minutes before putting on the sauce. Place about 1/2 to 3/4 cup sauce on each pizza. Arrange desired toppings on pizza, ending with a little olive oil, salt and pepper. Cook for about 25 to 30 minutes. Mozzarella, Provolone and white Cheddar can be added the last 5 minutes. Sauce makes 5 to 6 pizzas.
Fry the ground beef and minced onion. Drain off any grease. Add the salt, brown sugar, pork and beans and barbecue sauce. Bring to a boil. Pour into a 2-quart casserole dish. Cut the biscuits in half. Place the biscuits, cut side down, around the casserole. Sprinkle with the grated cheese. Bake at 375° for 25 minutes or until biscuits are done.
Mix pudding and milk together. Fold in Cool Whip. Place a single layer of whole graham crackers in bottom of 9 x 13-inch pan. Cover with one-half of the pudding mixture. Place another layer of graham crackers and cover with rest of pudding. Place another layer of crackers on pudding. Melt oleo and chocolate together; remove from burner. Add corn syrup, vanilla, powdered sugar and 3 tablespoons milk. Mix and pour over last graham cracker layer. Refrigerate overnight.
Sift first 7 ingredients. In a large bowl, combine sugar and oil until well blended. Stir in warm applesauce and blend thoroughly. Add dry ingredients, blending well. Stir in raisins and walnuts. Bake in Bundt pan about 25 minutes at 350°, then increase temperature to 375° and bake 1 hour longer. Test cake's doneness with a knife inserted into the middle of cake. If doughy, bake a little longer.
Place all ingredients in blender. Blend 2 minutes. Pour into buttered pie dish. Bake at 350° for 40 minutes.
Spread sliced apples in a shallow baking dish. Sprinkle with sugar and lemon juice. Pour honey over all. Into a bowl put the flour, brown sugar, salt and nuts. Work in the butter as for biscuits, making a crumbly mixture. Spread crumbs evenly over the apples and bake at 375° for 30 to 40 minutes. Crust should be brown. Serve warm with plain cream or whipped cream with a dash of cinnamon.
Flatten chicken to 1/4-inches. Salt and pepper. Dip in beaten eggs, then in crumbs. Fry in oil, lightly browning both sides. Remove and place in greased casserole. Melt margarine. Add flour to make a smooth paste. Add milk slowly; cook until thick. Remove and add wine. Pour over chicken and refrigerate overnight. Bake at 350° for 50 minutes. Remove and sprinkle on 1 cup Cheddar cheese. Return to oven for 5 minutes.
Line bottom of 9x13 in cake pan with graham crackers. Mix pudding according to pkg directions. Add cool whip to pudding and spread half of mixture on top of crackers. Add another layer of crackers and other half of filling. Top with blueberry filling. Refrigerate a few hours before serving.
Boil first four ingredients 1 1/2 minutes. Add rest and drop by spoonfuls. Let it chill overnight.
Beat eggs until light and fluffy. Add salt and sugar; beat until fluffy. Add margarine and beat again. Add vanilla, corn syrup, and nuts. Beat well. Pour into pie shells and bake at 325° for 40 to 50 minutes.
Beat eggs. Add sugar. Bring milk and butter to boiling stage. Add to eggs and sugar. Stir well. Add vanilla and coconut. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350°. Cook until firm.
Mix vinegar, sugar and oil in saucepan and heat until sugar dissolves. Remove from heat and cool. Mix all other ingredients in bowl. Pour vinegar mixture over vegetable. Chill before serving.
Using a cookie sheet with an edge, spread margarine evenly over the bottom. Spread the remaining ingredients, one at a time, in several layers, making sure there is as much along sides as in the middle. Bake at 350° for 20 to 30 minutes. Cut into bars after cooling down.
Allow cream cheese to soften at room temperature. Dissolve jello and marshmallows in boiling water. Chill until slightly congealed.
Combine egg and sugar in saucepan. Blend well, then add lemon juice and butter. Cook over low heat 10 minutes, stirring constantly, until thickened. Cool before using. This is a very good filling to put between white cake layers. This filling really should be made the day before it's going to be used. Keep in refrigerator until ready to use. It will be nice and thick.
In a large bowl, blend cake mix with pudding mix, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 to 30 minutes. Completely cool before frosting.
Mix sugar, water and corn syrup in 3-qt bowl. Mix until sugar dissolves. Microwave 5 minutes on high. Stir well. Microwave 7 minutes on high while cooking syrup. Beat egg whites until stiff peaks form. When ready, pour syrup very slowly into egg whites heating all of the time. Add vanilla. Beat until loses gloss (about 8 minutes). Fold in nuts. Drop by spoonful onto waxed paper.
Wash the meat and cut it into large squares. Put in pan two tablespoons of fat and heat. Dice the onions finely and dip into fat, stirring until soft. Now add two teaspoons of red paprika pepper and stir once. Salt. Put in the meat, together with the fresh tomatoes (or one or two teaspoons of puree if fresh tomatoes are not available). Add a little water, barely covering the meat and stew under lid, stirring from time to time. If necessary, add a small amount of water again until meat is tender. Cream may be used before serving, according to taste. May use turkey slices, uncooked.
Cut corn from cob. Chop other vegetables fine. (I put them through blender). Mix spices, sugar, flour, salt and vinegar. Add chopped vegetables and corn. Cook 10 minutes. Pack into sterilized jars and seal at once. Put in hot water bath for 10 minutes just to assure sealing.
Combine yeast and water; set aside. Combine all ingredients in a large bowl and roll out on floured surface; cut as biscuits. Allow to rise in a warm dark place. Bake at 450° until golden. May be kept in refrigerator for up to a week.
Put chicken on top of rice. Pour soup and broth over mixture. Bake at 350° until bubbly. Top with cheese and noodles. Put back in oven long enough for cheese to melt.
Chop potatoes and cook. Salt and pepper to taste. Put oleo, sour cream and celery soup in a saucepan. Stir until oleo is melted. Mix with potatoes. Mix in onion and cheese. Put some cheese on top. Bake at 350° for 20 to 30 minutes.
Brown turkey and onion in Dutch oven. Add all other ingredients. Simmer (low) until rice is tender and most of liquid is cooked out, approximately 30 minutes.
Combine all ingredients and simmer, but do not boil. Serve hot or refrigerate and heat in microwave as needed. We always have this on hand at Christmastime.
Combine cheeses and layer 1/2 in 9 x 9-inch dish. Cover with chilies. Mix eggs, milk and flour. Pour over cheese. Pour on the remainder of the cheese. Bake for 1 hour at 325°. Serve warm with tortilla chips.
Save out 2 egg whites for icing. Beat 4 egg whites and fold into cake batter last. Pour into 3 (9-inch) layer pans. Bake at 350° for 40 to 45 minutes.
Brown meat and onion, salt and pepper to taste. Add Rotel, cream of mushroom soup, cream of chicken soup and green chiles. Picante sauce can be substituted for chilies. Mix well. In a casserole dish, put a layer of the meat sauce. Cover with pieces of the corn tortillas, quarter or eighths. Repeat until all meat sauce is used. Cover with cheese. Bake 15 minutes at 350.
Combine first 4 ingredients in a mixing bowl. Add water chestnuts, olives, salt, pepper, garlic salt, paprika and celery seed; mix well. Refrigerate. Serves 3-4.
Brown meat in skillet; add taco seasoning and prepare as directed on package. Next, add sauce and cook until thick. Put on top of crushed chips, topped with tossed salad made with your favorite vegetables. Top with Italian dressing and grated cheese.
Mix oleo, sugar, syrup and salt; boil for 2 minutes. Add baking soda; mix well. Pour over 1 pan of popcorn. Mix well.
Mix butter, sugar, dates and eggs in saucepan. Boil 4 to 5 minutes. Let cool. Add Rice Krispies. Shape into round balls; roll in chopped nuts. No baking.