HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir jelly and chili sauce together in pot. Drop in shaped meat balls. Simmer in covered pot until meat balls are done. Serve hot.
Cream together oleo and sugars. Add vanilla and eggs. Mix well. On low speed, add flour, oatmeal, salt, baking powder and baking soda. Mix well.
Shred cheese. Dice ham and cook briefly in 1/2 of butter. Sift flour with baking powder. Beat eggs. Season with salt and pepper. Add Tabasco. Stir in flour, ham, cheese and cottage cheese.
Place shortening, sugars, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together flour, salt and soda; add to shortening mixture and mix well. Blend in oats; add chopped nuts and dates. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. (You may substitute chocolate chips, raisins or dried apricots.) Yields 5 dozen.
Dissolve yeast in water, then add all ingredients. Let rise in warm place until double in size, knead down and make into rolls. Place in lightly greased pan. Let rise again. Bake at 400°.
Combine ingredients in sequence of order in a large mixing bowl using a "wooden spoon" or noncaustic weapon.
Saute chicken, onions and bell pepper until chicken is done and vegetables are limp. Stir in sour cream and then add curry paste. Delicious served over cooked rice.
Preheat oven to 350 degrees. In a large mixing bowl, combine the sugar, flour, and cornmeal. Stir to mix. Add the eggs. Beat well. Add the butter, lemon juice, lemon rind and milk. Beat well. Pour the filling into the unbaked pie crust. Bake for 50 to 55 minutes or until the filling is set in the center. Remove from the oven and cool slightly before slicing.
Mix butter, peanut butter, fruit juice and fructose. Add egg and blend well. Mix dry ingredients together and blend into creamed mixture. Roll dough into walnut size balls. Place on cookie sheet. Flatten with a fork. Bake 7 to 9 minutes at 350°.
Cream butter and sugar; add eggs and beat. Add remaining ingredients (will look curdled). Bake in 1 1/2-quart casserole at 350° for 40 to 50 minutes.
Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in mixture of butter and oil heated in a large, heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned, cook onion in same pan, stirring frequently until soft and lightly browned. Return beef to pan; mix in carrot, garlic, the 1 teaspoon salt, bay leaves and vegetable juice. Bring to boiling; cover. Reduce heat. Simmer until beef is tender, 1 1/2 to 2 hours. With a slotted spoon, remove beef to a warm serving dish and keep warm. Skim and discard fat from cooking liquid. Bring to boiling. Cook until slightly thickened. Pour over beef.
Put all ingredients except zucchini into a jar and shake well. Slice zucchini into 1/8 to 1/4-inch slices and add to brine. Refrigerate 5 hours. Keeps well in refrigerator 1 week.
Melt butter in baking dish. Layer sweet potatoes. Spread apple pie filling over potatoes. Sprinkle brown sugar and cinnamon over top. Bake at 350° for 25 to 30 minutes.
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge. Sprinkle with water. Cover with plastic wrap, leaving one edge open to vent. Microwave on High for 2 minutes.
Pour all into a large pot and add Cheddar cheese on top. Bake at 350° for 1 hour. Serve with cornbread or biscuits.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Combine orange juice and next 4 ingredients. Stir well. Add to dry ingredients, stirring just until mixture is moistened. Gently fold in berries. Put in muffin tins coated with vegetable oil. Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 400° for 18 minutes or until golden.
Grease cold frypan on bottom and sides with shortening. This will make a thick coat of grease. In a small bowl, mix biscuit mix and milk together. Spread dough evenly in frypan. Arrange sausages and mushroom caps on dough and top evenly with tomato paste, then cheese and sprinkle with oregano. Cover. Turn control dial to 325° and bake until done.
Dissolve gelatin in boiling water. Add mayonnaise and beat until smooth. Stir in lemon juice, pinch of salt and cinnamon. Chill until slightly firm. Beat until fluffy. Use fork to break up cranberries in can. Fold into gelatin mixture along with remaining ingredients. Chill until firm. Serves 12 or more.
Mix ingredients (except for 1 cup nuts). Shape into ball and roll in reserved pecans.
Combine rice, mushrooms, celery, onion soup and chicken broth in 11 x 7-inch glass baking dish. Add water; mix well. Arrange chicken pieces skin side up over rice. Sprinkle with salt. Melt butter and brush over chicken. Cover with foil and bake at 350° for 1 hour and 10 minutes. After 45 minutes, remove foil. Add 1/2 cup more water if rice is beginning to get dry.
Mix thoroughly brown sugar, shortening, eggs, milk, vanilla and cinnamon. Add flour, soda and salt. Mix thoroughly. Then add oats, dates and nuts. Bake at 350° to 375° for 10 to 12 minutes.
First brown hamburger and onion. Then add the 2 cans of tomato sauce and the dry spaghetti sauce mix. Pour meat mixture in a 9 x 13 inch pan. Combine sour cream and mozzarella cheese. Spoon cheese mixture over meat. Spread crescent rolls over cheese mixture. Top with 2 Tbsp melted butter and parmesan cheese. Bake at 375° for about 25 minutes.
Heat chili and cheese until mixture is smooth and hot; add onion. Serve with tortilla chips.
Bring juice, vinegar and sugar to a boil. Add jello and let cool. Add all other ingredients and pour into mold. Refrigerate.
Cook chicken until tender. Mix in large bowl the chicken, chicken soup, milk and pepper. Mix stuffing and butter together. Spoon on top and bake for 45 minutes. Cook, covered, last 20 minutes.
Stir together flour, oats, brown sugar, orange peel and baking soda in a large mixing bowl. Stir in the melted butter or margarine; mix thoroughly. Reserve 1 cup of the flour mixture for the topping. Pat remaining flour mixture into an ungreased 9 x 9 x 2-inch baking pan. Bake in a 350° oven for 20 minutes. Spread cranberry sauce over baked crust. Stir nuts into reserved flour mixture. Sprinkle over cranberry sauce. Lightly pat flour mixture into sauce. Bake for 25 to 35 minutes more or until top is golden. Cool in pan on a wire rack. Combine powdered sugar and enough milk to make drizzle. Drizzle over top. Cut into bars. Makes 24.
Cook first 4 ingredients until boiling; add and beat flour, sugar, soda, salt, eggs and buttermilk. Pour into greased 10 1/2 x 15-inch jelly roll pan. Bake 20 minutes at 400°. Frost as soon as removed from oven.
Mix flour, margarine and pecans until dough consistency. Spread dough in bottom of 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Let cool. Then using electric mixer, mix cream cheese, 1 cup whipped topping and powdered sugar. Spread on cooled crust. Using electric mixer, mix both puddings, milk and one teaspoon of whipped topping. Mix until thick, then pour on top of cream cheese layer. Then spread remaining whipped topping over pudding layer.
Preheat oven to 200°. Boil sugar, syrup, oleo and salt slowly for 5 minutes. Remove from heat. Beat in soda until light and foamy. Pour over popped corn; mix thoroughly. Place in oven for 1 hour. Stir every 15 minutes.
Soak 1 box of unflavored gelatin in 2 tablespoons of cold water for 10 minutes. Add 1/3 cup of hot water. Let stand until cold. Beat 3 egg whites until stiff. Add 6 tablespoons of sugar. Whip 1/2 pint of whipping cream and fold into egg whites. Add gelatin to mixture. Pour into Oreo pie crust. Refrigerate until set. Makes 10 servings.
Saute oil, onion and carrot in pan. Put 6 cups water and 6 chicken bouillon cubes or chicken broth with fat removed in large pan. Cook 10 to 15 minutes. Add first mixture, cooked, drained, fine noodles, broccoli (cleaned and chopped) and salt. Bring to slow boil. Add garlic salt. Just before serving add milk and Velveeta cheese. Makes a large amount and is really good.
Let ground orange, cranberries and sugar stand until dissolved. Add jello dissolved. If desired, add nuts, crushed pineapple or apples. Set. Cut in squares to serve.
Place chicken in bottom of casserole. Combine cream of chicken soup, sour cream and water chestnuts. Pour over top of chicken. Sprinkle poppy seed over top. Crush Escort crackers and pour over top. Bake at 350° for 45 minutes or microwave 15 to 20 minutes.
Place chicken in a foil-lined baking dish. Mix equal amounts of Coke and catsup and pour over chicken. Seal and bake at 350° for 1 hour. Uncover and bake an additional 15 minutes to brown and thicken sauce.
Mix all ingredients together in a large buttered dish. Place chicken pieces on top, after they have been dipped in garlic butter. Bake for about 1 1/2 to 2 hours, uncovered, in a 350° oven.
In bottom of large wooden bowl, let garlic and olive oil stand 30 minutes. Add all ingredients except croutons. Toss, just before serving. Add croutons. Eat, then use breath mints.
Blend margarine and flour until fluffy. Add chopped nuts. Put into bottom of 9 x 13-inch pan. Bake at 350° for 12 minutes. Chill.
Chill all ingredients except ginger ale in refrigerator. When ready to serve, add ginger ale.
Cook macaroni. Drain. Put in large mixing bowl. Add cheese and butter. Mix eggs and milk. Add to macaroni and cheese. Toss until well mixed. Pour mixture into greased dish. Bake at 350° for 40-45 minutes.
Mix together soup with water/wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready, adjust seasoning if needed. Serve over noodles or with crunchy French bread.
Soak okra in buttermilk and egg mixture while the oil gets hot. Lift up with your hands the okra and put into the corn meal. Coat okra well and using a slotted spoon, put okra into the hot oil. (Better to use a big pot with oil like deep fryer.) When the okra is ready it will turn over. The trick is not to stir the okra nor put too much in the pan at a time. My Ben eats this vegetable like popcorn!
Mix squash, sugar, oil or eggs. Mix dry ingredients. Mix altogether (don't forget the nuts). Use two greased and floured cake pans (loaf). Take out of oven when pick comes out dry. Cakes will not rise too high because they are very moist. Bake at 300° for 1 1/2 hours. Makes 2 cakes.
Combine all the ingredients in a crock-pot. Stir together well. Cover and cook on low for 10 to 12 hours; on high for 5 to 6 hours. Serve over noodles or rice.
Fry pork and beef fat; drain off excess fat. Put fried fat in deep pot. Brown pork; add to fat in deep pot. Fry beef. As liquid accumulates, add to big pot. Next, saute onions. Mix these with all other ingredients in large pot. Cook 15 minutes. Thicken with cornstarch, mixed with mushroom juice. Cook 5 minutes. Serve over rice with additional soy sauce.
Cut cheese into 1-inch cubes and melt slowly in double boiler with milk or cream. Heat slowly for 30 minutes and then stir well. Continue over very low heat until all cheese has completely melted. Add Worcestershire sauce, red pepper and pimientos with juice. Mix well and store in refrigerator. (Melting of the cheese with the milk or cream in it can be done in the microwave.)
Dice cooked potatoes and eggs. Melt margarine and mix 1 stick with sour cream. Add to potatoes and eggs and mix. Mix bread crumbs with remaining margarine. Sprinkle over potatoes and eggs. Bake at 350° for 30 minutes.
Mix all but last 4 ingredients in very large bowl. Then add oats, chocolate chips and nuts. Drop on ungreased cookie sheet with ice cream scoop. Bake at 350° for 15 to 20 minutes.
Combine first 5 ingredients in container of a blender; process on high 1 minute. With blender on high, add oil in a slow, steady stream. Process 1 minute. Add basil and thyme; process on low 30 seconds. Remove 1 cup sauce and chill. Pour remaining sauce over chicken; cover and chill 8 hours. Drain and blot off excess sauce. Brush 1 cup sauce over chicken the last 30 minutes of cooking time.
Melt oleo and add all ingredients to casserole dish. Bake at 350° for 1 hour.
Combine sugar, molasses, corn syrup and 1/4 cup water. Stir to dissolve sugar. Cook and stir over medium-low heat for 15 to 20 minutes. Raise temperature to medium; cook, stirring often, until hard-ball stage (265° on candy thermometer), 40 to 45 minutes. Add soda; stir in butter. Stir in nuts. Pour into greased shallow pan. When cool enough to handle, pull until opaque and lighter in color. Form into ropes. With kitchen shears, cut into 1-inch pieces. Wrap in clear plastic wrap. Makes 72.
Cream together molasses, shortening, sugar and eggs. Add remaining ingredients and mix well. Bake in a 9 x 9-inch baking pan for 25 minutes or until a knife inserted in center comes out clean. Bake at 350°. Serve warm or at room temperature.
Wash and cut the lemons in half, then into paper-thin slices, rind and all. Remove the seeds and put the slices in a glass bowl. Add the sugar and mix well. Cover this and let stand overnight.
Preheat oven to 375°. Dice onion and saute in butter. Mix in bowl cream of chicken soup, sauteed onions, cooked and drained broccoli, cooked white rice and melted Cheez Whiz. Spread in casserole dish. Cook for 30 minutes.
Shred cabbage and dice onion and green pepper. Mix in sugar, vinegar and oil.
Mix together the powdered sugar, graham crackers, margarine and peanut butter. Pat in greased 9 x 13-inch pan. Top with chocolate chips and place in warm oven 5 to 10 minutes to melt chips. Spread the melted chocolate.
Combine chocolate, sugar and milk in saucepan. Boil about 20 minutes or until mixture forms soft ball in cold water. Remove from heat. Add butter and vanilla. Beat until mixture thickens. Add nuts and pour into greased pan (9 x 6 x 2-inch). When cool, cut into blocks and serve.
Stir until thoroughly combined. Makes 15 cups. For 1 serving, place 1/3 cup cocoa mixture in a cup; add 3/4 cup boiling water. Great to mix and give as a gift.
Cook noodles as per package directions and keep separated between wax paper. Reserve 10 to 12 slices Mozzarella and 1/2 cup Parmesan cheese for top. In 8-quart foil pan, 17 x 12 x 3-inch, alternate layers of noodles, sauce and cheeses. Set pan on large baking sheet and bake at 350° for 50 minutes. Cook and drain sausage slices and arrange with reserved Mozzarella and Parmesan and bake 10 minutes more. Let stand 20 minutes before serving.
Dice potatoes. In saucepan over very low heat, melt butter. Stir in flour, salt, mustard and pepper. Slowly stir in milk. Cook, stirring until thickened. Add horseradish and potatoes. Preheat oven to 375°. Place potatoes in greased 1 1/2-quart casserole. Sprinkle with cheese. Bake 45 minutes. Serves 8.
Beat egg whites until stiff. Slowly add sugar until stiff and fluffy. Continue beating and add chocolate chips. With a spoon, put onto a foiled pan.
Mix lightly all the ingredients, except the cornstarch and cooking oil. Shape the mixture into bite size balls; dust with cornstarch. Heat the cooking oil. Deep fry the pork balls until they are cooked through. Serve hot on toothpicks.
Sift powdered sugar and cocoa together and set aside. Cream butter at medium speed of an electric mixer; gradually add sugar and cocoa mixture, beating until light and fluffy. Add milk; beat until spreading consistency. Stir in vanilla.
Mix well. Sprinkle with garlic powder. Cover and refrigerate 1 hour.
Brown together the hamburger, bacon or ham and onion. Drain grease. Add remaining ingredients. Mix well. Bring to a boil, then simmer 30 minutes. Stir.
Brown meat and onion; drain. Layer cabbage and meat/onion alternately. Top with one can tomato soup, plus 2 tablespoons water. Cover and bake in a 350° oven for 1 hour.
Mix cream cheese until fluffy; add salt and lemon juice. Add remaining ingredients and combine thoroughly. Add more mayonnaise if needed until it is of a spreading consistency. This spread is very tasty.
Mix all ingredients together and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 minutes.
Bring water to a rapid boil in saucepan. Add macaroni and salt; stir. Boil rapidly, stirring once or twice, for 7 to 10 minutes or to desired tenderness. Drain macaroni into large colander set in kitchen sink. Return macaroni to saucepan. Add margarine, milk and the cheese sauce mix; stir. Add soup, peas, tuna and pimento. Cook over medium heat, stirring often, until mixture is hot. Makes 4 servings.
Cream sugar and butter. Add egg yolks. Mix well. Add sifted flour, baking powder, lemon juice and grated rind. Mix well. Fold in stiffly beaten egg whites. Pour into greased and floured large square pan or jelly roll pan. Sprinkle top with finely chopped nuts. Bake 25 to 30 minutes at 350°. Cut with round cutter in shape of half moon (using only half of the cutter).
Grease 8-inch square pan. Pour in pie filling. Sprinkle cake mix evenly over pie filling, dot on margarine. Sprinkle with nuts if you like. Bake at 350° for 40 to 50 minutes. May be served with Cool Whip or ice cream.
In large bowl, combine all ingredients. Mix well. Pour in roasting pan. Bake in preheated oven at 450° for 40 minutes, stirring occasionally. Makes 8 servings.
Put in heavy skillet the sugar, the butter and the cream. Boil together for 5 minutes on medium-high until golden brown.
For Fruit Ice Ring: Use gelatin (Tupperware) ring and arrange fruit alternately with cherries. Pour in enough punch to cover. Freeze until firm. Fill mold with additional punch. Freeze until solid.
Place pork and beans in a shallow, 1 1/2-quart casserole. Add syrup, mustard and catsup. Stir to blend. Lay bacon strips across top. Heat in hot oven at 400° for 45 to 55 minutes or until beans are hot, bubbling and the consistency desired. Makes 8 servings.
Line cookie sheet with graham crackers. Bring butter, margarine and sugar to a boil. Boil for 2 minutes. Pour over graham crackers. Bake at 350° until golden (7 to 10 minutes). Spread the chocolate chips on the top of this. Freeze until firm. Break or cut into pieces and store in an airtight tin.
*Combine 4 cups sugar and 2 cups water, boiled and cooled.
Melt oleo and mix in a large dish with salt. Mix flour, sugar, baking powder and milk. Pour over oleo in dish. Add cherries and sugar to other mixture but don't stir. Other types of fruit can be used; such as peaches sprinkled with cinnamon.
Stir soup until smooth and gradually blend in milk. Add cornmeal and cook until thickened, stirring all the while. Add butter and remove from heat. Beat egg yolks until thick and lemon colored; stir into mixture. Beat egg whites until stiff but not dry and fold into mixture. Pour into buttered 1-quart casserole. Bake at 350° for 1 hour or until golden brown. Serve with butter and/or syrup.
Saute onions,	parsley and garlic in butter.	Combine onion mixture with meat and seasoning. Form into patties and grill to desired doneness.
Mix ingredients together. Combine first four ingredients. Roll dough, with rolling pin, between 2 sheets of waxed paper until thick like pie crust (about 10 X 12 inches). Cover with 1/4 inch pats of margarine. Sprinkle with 3/4 cup sugar. Sprinkle vanilla over sugar. Roll and seal dough together. Cut 1 inch slices of roll. Place in a 9 X 9 baking dish that has been sprayed with PAM. Pour 1 1/2 cups milk or cream (for richer flavor) over top of rolls. Bake at 350 until lightly brown.
Mix first 5 dry ingredients. Add remainder. Mix and put into 13 x 9 cake pan. Bake 25 minutes at 350°. This is a very dense cake and is wonderful with one of the chocolate frosting recipes. It is really good the next day after it sits.
In large bowl, sift flour, baking powder, baking soda, cinnamon and salt together. Blend in sugar. Add eggs, oil and vanilla; beat at medium speed 2 minutes. Add zucchini, raisins, nuts and coconut and blend. Spoon batter into greased loaf pans. Bake at 375° for 1 hour or until done.
Cream butter and sugar. Add egg yolks. Add 3 1/2 cups of the flour and the juice. Add the other cup of flour to the fruits to coat them; fold in egg whites. Line pan with waxed paper. Grease so the paper will stick to pan. Cover the cake and pan with foil to keep out the water drops from the steam. Place 2 inches water in pressure canner; leave the cockpit open until the steam comes out and steam for 30 minutes. Then close cockpit and cook 35 minutes at 5 pounds pressure, then raise to 10 pounds pressure and cook 40 minutes. When cooking time is over, let cake stay in canner 30 minutes before removing lid. Then cool and wrap. You can bake this a long time before Christmas. It will keep and will be better the older it is.
Make a golden roux of oil and flour. Add onion, green pepper and celery. Cook slowly until clear. Add tomato sauce and cook, covered, over low heat for 20 minutes. Add shrimp, salt and peppers. Add water, if necessary. Cook 10 to 15 minutes. When ready to serve, stir in parsley. Serve on rice.
In three quart saucepan, melt butter over medium heat - remove from heat. Blend in sugar and egg. Add remaining ingredients. Mix until blended. Turn into greased and floured 9 or 10-inch pie plate. Bake at 350° for 40-45 minutes (until top springs back). Serve warm or cold. Great with Cool Whip!
Brown ground beef and onion. Mix in all remaining ingredients and bake for 1 hour at 350°.
Cook celery and onion in small amount of water until tender. Set aside. Brown hamburger. Add cooked onions and celery; stir. Add all other ingredients and stir well. Put in large casserole and bake for 45 minutes at 350°. Gets better each time you warm it up.
Combine all the ingredients until well blended and fry in 10 or 12-inch skillet to which 1 tablespoon of cooking oil has been added, adding more as needed while frying. Makes approximately 40 to 45 large meatballs. Can be eaten as is or combined with spaghetti sauce for pasta. Good luck and enjoy!
Heat broth to boiling. Add vegetables, seasonings, rice and turkey. Cover and cook slowly 15 minutes until vegetables and rice are tender. Makes 6 (1 cup) servings.
Slice onions 1/4-inch thick. In a 3-quart saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Sprinkle 1 tablespoon Swiss cheese in bottom of 6 ovenproof 8-ounce bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss and Parmesan cheese, if desired; broil until cheese melts. Serve immediately.
Put all ingredients, except cabbage wedges, in 4-quart crock-pot in order listed. Cover and cook on low 8 to 10 hours (high 5 to 6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to high and cook an additional 2 to 3 hours.
Combine eggs, sugar, salt and butter. Heat to boiling. Boil 2 minutes, stirring constantly. Cool. Stir in marshmallows and cracker crumbs. Spread in pan. Melt butterscotch chips and peanut butter. Add vanilla. Spread over crumb mixture. Refrigerate.
Layer ground beef in bottom of pan; layer potatoes on top of meat, then onions. Mix together soups and water. Stir together and pour over the meat, potatoes and onions. Bake at 325° for 1 1/2 hours. Do not salt.
Cut an oblong hole in top of watermelon; scoop out watermelon meat. Remove seeds; mash half the watermelon meat. Mix watermelon juice, lemon juice, ginger ale, and crushed ice; pour into watermelon rind which is used for punch bowl. Chill remaining watermelon meat for second servings.
Brown hamburger and onion (drain). Add cheese, soup and enchilada sauce, mixing well. Place tortilla shells in 8-inch glass baking dish. Pour hamburger mixture over shells. Microwave on High until cheese is melted. Serves 5 to 6.
Mix together in a casserole. Bake for 3 hours or until tender at 325°. Serve with noodles or rice.
Mix bananas, sugar, eggs and oleo. Add other ingredients. Bake at 350° for 45 minutes in prepared loaf pan.
Cook noodles according to the package directions. Drain. Put in greased casserole dish. Combine with soup. Mix in some cheese. Put cheese over top. Bake at 350° for 35 minutes or until hot and bubbly.