HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together chicken, potatoes, milk, 1/3 cup of crumbs, 1/4 cup margarine, onion salt, pepper and rosemary. Roll mixture by teaspoonfuls into balls. Dip balls in remaining margarine. Coat with remaining bread crumbs. Place balls on baking sheet. Bake in preheated 350° oven for 15 minutes or until hot.
In small skillet, heat oil over medium heat. Add cumin seed and cook, stirring constantly, until lightly toasted and fragrant, about 1 minute. Remove from heat and add lime juice, vinegar, sugar and salt.
Place sherbet in punch bowl. Add ginger ale. Yields 48 (4 ounce) cups.
Brown hamburg and onions. Combine all ingredients and bake at 350° for 1 to 1 1/2 hours.
Bring first 4 ingredients to a boil on High heat for 2 minutes. Add soda; pour over popped popcorn. Shake well in a brown paper bag. Microwave on High at 1 minute intervals for a total of 3 minutes, shaking between minutes.
Mix all ingredients in bowl. Put in meat loaf pan. Bake at 375° for 1 hour. Can be made ahead and frozen until ready to bake.
Heat oven to 350°. Mix top 5 ingredients at high speed. Mix in remaining ingredients on low speed. Cook 70 to 80 minutes.
Take cheese out of fridge; let stand to room temperature. Shape into log or ball as desired. Mix together nuts, chili powder and garlic salt. Sprinkle all of this on sheet of foil. Roll cheese (ball or log) in this back and forth until completely covered. Place on plate; cover with plastic wrap or foil and refrigerate. Slice when ready to serve. Good with Hi Ho crackers or for less calories, use wheat crackers.
Slice apples and sprinkle with cinnamon. Mix batter thoroughly and pour over apples. Pour over the batter 3/4 cup sugar mixed with 1/2 cup water. Bake in 8 x 8-inch pan 1 hour at 350°.
Mix flour, salt and baking powder; stir well. Add oil/lard and water/milk to dry ingredients; stir well. When dough becomes too stiff to stir, mix with hands. Sprinkle flour on counter; knead until dough is smooth. Shape dough into a flat, round cake about 1-inch thick. Prick with fork 25 times. Preheat oven to 325°. Bake bannock for 20 minutes until golden brown. Eat warm.
Brown hamburger with onion, and refrigerate overnight in an extra large salad or tupperware bowl. Add shredded lettuce, olives, tomato and cheese. Before serving, add dressing and mix; then add Doritos and mix. Great for carry-in lunches or dinners.
Drain all fruit and use juice for liquid. With a fork, mix cream cheese with dry gelatin until it is a smooth paste. Then slowly add 1 cup boiling juice. Gradually add rest of juice (or water if not enough juice). Mix well. Let stay in refrigerator until it begins to thicken. Cut up peaches and mandarin oranges into small pieces. Add fruit to thickened jello. Fold in Cool Whip. Put in mold.
Mix all ingredients together. Chill 30 minutes or more. Drop by heaping tablespoon onto hot skillet. Fry until golden brown. Serve on hamburger buns with lettuce and tomato.
Heat crushed pineapple to boiling. Add Jell-O; stir until dissolved. Cool. Add cottage cheese and nuts. Pour into bowl. Refrigerate until set.
Combine ingredients thoroughly. Place in a bowl in the refrigerator to chill. When chilled, form in desired shape and roll in 3/4 cup chopped nuts.
Stir cooled dressing into apple mixture. Add some whole nuts over top. Red or Yellow Delicious or Grime's Golden apples are best.
Clean the leeks thoroughly as they can be gritty. Boil for 5 minutes. Remove from pan and drain. Wrap a rasher of bacon round each leek. Cook slowly in a buttered dish until done. Cover with cheese sauce; sprinkle with grated cheese on top and brown under grill. Serve with jacket potatoes.
Combine cake mix, 1 egg and butter. Pat into a 9 X 13 inch pan. Mix cream cheese until creamy. Add 2 eggs until well mixed and add powder sugar.
Preheat oven to 350°. In large bowl, combine all ingredients, except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9-inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese; bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. Refrigerate leftovers.
Heat oven to 375°. Mix all ingredients, breaking up potatoes with spoon if necessary. Spoon into 2-quart casserole. Bake for 45 minutes, or until golden brown.
Mix Dream Whip by package directions. Mix cream cheese and sugar together. Fold into Dream Whip mixture. Put 1/2 mixture into crust. Spread blueberries on top of this. Put rest of cream mixture on top of blueberries.
Mix sugar, egg, milk and vanilla; add enough self-rising flour to make a stiff dough. Roll out and cut. Drop into hot oil, fry until golden brown. Drop into paper bag with powdered sugar or top with icing or fruit.
Drain tamales, reserve liquid. Mash tamales and combine with drained corn. Saute meat, onion and celery until meat is crumbly; stir in tomato paste. Add enough water to tamale liquid to make 2/3 cup, pour in, season. In a greased 1 1/2 quart casserole, arrange alternate layers of tomato and corn mixture and meat mixture. Pitted black olives may be added. Insert tip of bay leaf in each end of casserole. Sprinkle with cheese. Bake in a moderate 350° oven for 30 minutes. Remove bay leaves before serving. Serves 6.
Put 1 pound bacon in bottom of 12-inch Dutch oven. Cover bacon with potato slices. Place cheese to cover potatoes. Layer onion on cheese. Cover with last pound of bacon. Cook 45 minutes with 12 coals on top and 10 coals on bottom. Drain off grease and serve.
Mix cookie mix according to package directions. Spread mix in pizza pan. Bake according to package; let cool. Mix the cream cheese, whipped topping and sugar; spread over cookie pizza. Arrange fruit on top. Makes 8 servings.
Mix dry ingredients together; set aside. Beat eggs; add pineapple, then dry ingredients. Mix thoroughly. Pour into a 9 x 12-inch pan which has been greased and floured. Mix brown sugar and nutmeats together; sprinkle over batter. Bake at 350° for 30 to 40 minutes.
Cream together the cream cheese and sugar and set aside. Mix remaining ingredients together, then stir in the cream cheese and sugar mixture. Spread into a long Tupperware container and freeze. Remove from freezer a few minutes before serving.
Coat steaks with flour, seasoned with salt and pepper. Brown in oil, then remove from pan. Mix 1 to 2 tablespoons of flour with drippings. Dissolve bouillon in cup of water and add to flour mixture in pan. Add enough milk to make a thin gravy. Add cooking sherry and stir well. Return steak to gravy. Top with slices of onion, green pepper and mushrooms. Cover tightly and simmer approximately 1 hour. Enjoy!
In Dutch oven, cook salt pork. Remove cracklings and set aside. Add kielbasi; brown and set aside.
Arrange frozen rolls in a single layer in an angel food pan. Mix brown sugar and dry pudding mix together. Pour melted butter over rolls and sprinkle with pudding/sugar mixture. Top with nuts. Cover and let rise at room temperature 10 to 12 hours, or overnight. Bake at 350° for 30 minutes. To serve, slice or pull apart.
Combine pork and beans, brown sugar, mustard, catsup, onion and Worcestershire and mix well. Pour into 1-quart casserole dish. Top with bacon pieces. Bake, uncovered, at 350° for 1 hour.
Brown chicken in melted fat in a large frying pan, stirring constantly 5 or 6 minutes. Add celery and onion in water or broth. Cover and simmer 10 minutes. Add mushroom soup; cover and let simmer. Blend cornstarch with cold water to make a paste and stir into the cooking mixture. Continue to cook and stir 10 minutes. Add salt, sugar, soy sauce, pepper and paprika. Heat for 3 minutes. Serve over cooked rice.
Add milk gradually to cream cheese until smooth. Add dry pudding mix. When it starts to thicken, pour into pie shell. Combine sugar, butter and crumbs and sprinkle on top or top with Cool Whip or whipped cream. Refrigerate.
Preheat oven to 350°. Combine the first 7 ingredients and knead to ensure that they are evenly mixed. At this point the mixture should be somewhat sticky. Add barbeque sauce last, a little at a time, to moisten the meatloaf. Grease a loaf pan and spread the meatloaf evenly. Sprinkle with parsley. After the meatloaf bakes about 35 minutes, check to see if it is cooked to your liking. Do not overcook. Good with Beaujolais or Cabernet wine.
Preheat oven to 400°. Grease baking dish. Mix flour and sugar together. Add the butter or margarine. Mix together with a fork or pastry blender until mixture looks crumbly. Open the peaches; drain off all the liquid. Spread drained fruit evenly in greased baking dish. Sprinkle the crumb mixture evenly on top of the fruit. Bake for about 30 to 40 minutes. The topping should be golden brown. Serve warm.
Mix all ingredients together. Grease pan with butter. Bake at 350° for approximately 2 hours or until fully cooked. Don't forget the gravy!
Preheat oven to 350°. Slice onions and peppers. Drain tomatoes. Cook beef in a large frying pan. Remove with a slotted spoon. Add onions, peppers, garlic, salt and pepper to the same pan you cooked the meat in and cook until soft, about 15 minutes. Remove vegetables with a slotted spoon and return meat to pan. Drain tomatoes and add vinegar, cumin, oregano, salt and pepper. Break up tomatoes before adding to pan. Simmer for 10 minutes. Line bottom and sides of a 2-quart baking dish with 4 tortillas. Put in half of the meat mixture and layer it with the onion mixture. Cover with 2 tortillas and repeat layers of meat and onion mixtures. Top with cheeses and sprinkle with jalapeno peppers (if desired). Cover loosely with foil and bake 20 minutes. Uncover and bake 10 minutes longer. Serve.
Combine sugar, milk and oleo. Boil icing mixture 2 minutes. Add coconut. Pour over cake while hot.
Drain fruit cocktail well. Put in food processor with cream cheese and instant pudding. Mix well. Dump out in bowl of chopped pecans and roll.
Wash strawberries and remove stems, then cut in half and crush in small amounts. Place berries in pan, then add pectin and butter. Bring to a rolling boil over high heat, while stirring constantly. Quickly, add sugar and bring to boil again. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam with a large metal spoon. Fill jar to 1/4-inch from top of jar.
Cream together well the shortening, eggs and sugar. Add soda, flour, cream of tartar and salt. Mix together well. Let stand 5 minutes. Roll into balls the size of walnut or larger if desired. Then roll balls into a mixture of equal parts sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes in a 400° oven. Bake until brown but still soft. These cookies puff up first, but flatten out with crinkled tops.
Combine first 5 ingredients and mix thoroughly. Fold in whipped topping. Pour into 13 x 9 x 2-inch pan. Cover and freeze in squares. Makes 10 to 12 servings. Keeps for 2 to 3 months. May be frozen in paper cups in muffin tin. Great for a luncheon served with chicken salad, date-nut cream cheese sandwich and cheese straws.
Mix all except carrots. Put carrots in mixture. Marinate in refrigerator for 12 hours.
Stir-fry chicken pieces in 2 tablespoons oil. Remove from pan. Add broccoli and stir-fry for 4 minutes. Add onion and green pepper; stir-fry 5 additional minutes. Return chicken to pan and cook 5 minutes more. Sprinkle with lemon juice, salt and pepper. Cook linguine according to package directions. Drain. Place on serving dish. Top with chicken and vegetables. Sprinkle with Parmesan cheese and serve.
Saute	onion in butter until transparent.	Combine onion, rice and broth. Bring to a boil on top of range. Pour into casserole and cover. Bake at 350° for 35 minutes.
In shallow dish, combine eggs and 1/4 cup wine. Dip bread slices in egg mixture. In a 10-inch skillet cook bread in hot butter on both sides until golden brown. Remove bread and set aside.
Mix together in a small heated saucepan the margarine, mustard, poppy seed, Worcestershire sauce and onion. Brush this mixture on bottom half of the rolls. Sprinkle the ham and cheese over mixture. Add the top half of the rolls. Bake at 350° until cheese is melted (20 to 25 minutes) with foil on top.
Marinate meat 12 hours in Coke, pour off. Place bacon in roaster. Add meat, onions and other ingredients. Cook 2 to 3 hours in 350° oven.
Brown the sausage and drain. Place in casserole dish and spread sour cream on top. Prepare eggs as if to scramble. Pour on top of sour cream. Top entire casserole with shredded cheese. Bake at 350° for 30 to 45 minutes or until eggs are cooked.
Put all ingredients but bacon in big baking pan. Stir, then adjust sorghum, Worcestershire and mustard to taste. Add bacon pieces. Stir them in. Bake at 350° for 1 to 1 1/2 hours or until cooked down but not dry.
Melt butter and marshmallows in a large saucepan. Add food coloring. Stir in cornflakes. Drop by spoonfuls on waxed paper. Put 2 or 3 red hots in the middle to look like berries.
Core, rinse and drain lettuce. In a bowl toss apple with lemon juice. Stir in celery, nuts, raisins, grapes and kiwi fruit.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed. Beat 3 minutes on high speed. Pour into pan (or pans).	May use 2 round cake pans. Bake 40 to 45 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes. Cut cake in diamond shapes. Mix 1/3 cup sugar and 1 teaspoon cinnamon and sprinkle over cake. Heat 1 cup maple flavored syrup and pour over cake.	Let stand a few minutes. Serve warm or cold.
In a large bowl, mix the ingredients (except food colorings) . Knead until a large ball is formed with hands. Separate and add a lot of food coloring. Store in Ziploc or Tupperware.
In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes. While beans are cooking, in a small bowl combine soy sauce, oil, and sugar; set aside. Drain beans; set aside. Spray wok or 10 inch skillet with nonstick cooking spray; place over medium-high heat. Add garlic; cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.
Mix all ingredients. Pour in greased casserole. Cover and bake at 350° for 1 hour. Remove cover and bake 15 more minutes. Makes 10 to 12 servings.
Wash beans. Remove ends and strings. Cook whole beans covered in a small amount of boiling water for 20 to 30 minutes or until crisp-tender. Drain well. Mix together all other ingredients except onion. Combine beans and onion together. Pour marinade over vegetables. Cover and chill several hours or overnight. Drain before serving.
Put jar of peanut butter and pint of Marshmallow Creme in a bowl. Set aside. Put sugar with milk in saucepan and boil 4 minutes, stirring constantly. Remove from heat and pour into peanut butter and marshmallow. Mix well and pour into well-buttered pan.
Combine flour, baking powder and salt. Cut in shortening. Add milk and knead until dough is soft. Bake in ungreased pan for 12 - 15 minutes at 450 degrees.
Chop drained red beets in blender. Add remaining ingredients. Blend. Chill until next day.
Cream butter and sugar. Beat in whole egg and egg yolk. Sift flour and soda with 1/2 teaspoon nutmeg. Mix into batter. Fold in nuts and raisins. Drop from a teaspoon 2-inches apart onto a buttered cookie sheet. Sprinkle with sugar and cinnamon. Bake at 375° for 10 to 12 minutes. This recipe makes 5 dozen great Christmas cookies.
Cream butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, soda and salt together. Stir this into banana mixture. Alternate with buttermilk. Add nuts and mix well. Pour into a greased and floured loaf pan. Bake at 325° for 1 hour and 15 minutes.
Steam chicken	until tender. Steam potatoes, peas and carrots. Mix all ingredients. Pour into pie shell. Cook 30 to 40 minutes or until bubbly and golden.
Mix cooked, cubed chicken with soup and sour cream. Cover with crushed crackers. Pour melted butter over the top. Cook at 350° for 20 minutes.
Mix all ingredients together in a small mixing bowl. Press into an 8-inch pie plate and bake in a preheated 375° oven for 5 to 7 minutes.
Mix flour, baking powder, soda and salt; add chopped nuts and mix. Cream butter; add sugar gradually and continue creaming until fluffy. Add eggs, one at a time and beat well after each addition. Add flour mixture and blend lightly. Pour batter into a greased pan (10 x 3 1/2 x 2 3/4-inch) and allow to stand 20 minutes. Bake in preheated 300° oven for about 70 minutes. Yield: 1 loaf.
Combine cream cheese and salad dressing, mixing until well blended. Add rest of ingredients and shape into a ball. Chill well before serving. Pimento pepper pieces, parsley or paprika can be put on top of cheese ball for added color. Serve with your favorite crackers.
Brown hamburger meat, drain grease. Let cool while chopping onion, lettuce, radishes, pickles and tomatoes. Drain kidney beans. Add all ingredients except Fritos and dressing. Mix well. Top over Fritos and add dressing on top. You can add or subtract vegetables to taste. You can also substitute Ranch dressing or any kind of salad dressing.
Melt morsels over water or very low heat. Stir until smooth. Add noodles and nuts. Mix to coat. Spoon onto waxed paper and let cool. Store in tight container.
Brown hamburger and drain. Add onion, can of mushrooms, Worcestershire sauce and seasoning salt. Cook until done. Mix cream of mushroom soup, can of Cheddar cheese and water together, then add to hamburger mixture. Place in long pan or glass dish. Add grated cheese on top, then layer the top with potato tots. Cook on 350° until potatoes are done, about 20 to 30 minutes.
Mix together. Serve with fresh fruit. Especially good with strawberries, watermelon, pineapple and grapes!!
Mix ground beef and pepper 6 to 8 minutes. Drain. Mix in soup mix, chili powder, tomato sauce, tomato paste, olives and water. Microwave 5 minutes. Place 2 tortillas in 12 x 7-inch baking dish. Top with half meat mix and half both cheeses. Repeat. Microwave 5 minutes. Rotate. Microwave 5 minutes. Top with shredded lettuce, sour cream and tomato.
Scald milk with butter, salt and sugar. Add warm water and softened yeast. Mix with flour and knead for ten minutes on floured board. Kneading is the secret of good bread. Replace in bowl, cover and allow to rise for two hours in a warm place. Turn the dough over and punch down. Let rise one hour and shape into loaves. Place in greased loaf pan and allow to rise double in size. Bake at 375° for 45 minutes.
In a medium mixing bowl, stir together the eggs, potatoes, zucchini, carrots, onion, peppers, flour, poultry seasoning and Worcestershire sauce. Mix well. Spoon 1/4 cup of mixture onto a hot, oiled griddle; flatten with a spatula. Repeat with remaining batter. (Good for when the zucchini takes over the garden.)
Mix and chill at least one hour before serving. Use as dip or use for ham rolls.
Mix the butter, cocoa, eggs and sugar. Add flour, salt, pecans and vanilla. Pour mixture into a 9 x 13-inch greased pan. Bake for 30 minutes at 350°. While hot, put marshmallows on top.
Combine crumbs, powdered sugar and butter. Press in bottom and on sides of 9-inch plate to make a crumb crust.
Combine all and place in casserole dish. Top with crushed Ritz crackers and bake at 350° for 20 to 25 minutes.
Mix all ingredients, except soup. Form into balls; place in casserole. Cover with soup. Bake, uncovered, for 35 minutes, then cover and bake 1 hour at 350°.
Cook sausage in heavy large skillet over medium-high heat until no longer pink, breaking up with fork. Drain off fat. Add salsa, cheeses and green chilies to skillet; simmer until mixture thickens, about 5 minutes. Cool completely.
Rhubarb should not be boiled! Dice in 1/4 inch lengths. Add 1 cup sugar for tart taste or 2 cups for sweet taste. Let stand overnight. Bring to boil, remove from heat and cover. When cool, drain off excess juice. (This juice may be mixed with equal parts of orange juice, delicious!)
In a mixing bowl, beat eggs, oil, sugar and vanilla until thick. Stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and raisins. Blend well. Pour into two greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour or until bread tests done.
Thoroughly cream shortening or margarine, sugar and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Cover and chill at least 1 hour.
Blend with mixer first two ingredients slowly until well blended. Separately, mix together next 3 ingredients and then mix together with first two. Form into small balls. Makes 140 to 150.
Add cocoa malt to hot milk; stir until dissolved. Add cold milk, salt and extracts. Chill. Just before serving, pour into shaker; add ice cream. Shake until smooth and blended. Makes 1 1/2 quarts.
Mix first 6 ingredients to creamy; add rest (except kisses) and mix. Roll into small ball and coat with sugar in bowl. Place on ungreased cookie sheet about 2 inches apart. Bake at 375° for 7 to 8 minutes, then place chocolate kisses on each. Bake for another 2 minutes.
Sprinkle fish in baking pan with onion salt, paprika and garlic salt. Combine tomato juice, basil, parsley and lemon juice. Let stand at room temperature 10 minutes. Slowly pour over fish in pan. Bake at 375° (medium oven) for 15 minutes or until fish flakes easily with fork. Makes 2 servings. This is a great favorite with our family.
Cook rice according to package directions until tender. Add cooked beans (pink or red), onion, soy sauce and sherry; mix gently. Simmer, covered, 5 minutes or until all moisture is absorbed. Sprinkle with sesame seed.
Grease a 9 x 13 x 2-inch baking dish. Mix all ingredients. Spread in dish. Bake about 25 to 30 minutes at 350°. Cut into 2 x 1-inch pieces. Makes about 48 appetizers.
Mix together oil, soup, garlic salt, milk, eggs and onion. Cook rice and broccoli and mix together. Add rest of the ingredients and bake at 350° for 1 hour and 15 minutes or until brown.
Combine all ingredients except chipped ham into saucepan. Bring to boil. Continue boiling for 5 minutes. Add 1 pound chipped ham and heat through. Will keep well for a week in refrigerator. Can also be frozen for later use.
Cream shortening and sugar. Add vanilla and beaten eggs. Mix well. Add flour and the rest of the ingredients. Make small balls and bake in a 350° oven for 12 to 14 minutes.
Take 2 sirloin steaks, cut into chunks, put in pressure cooker with water. Cook 25 minutes. Cook 1 pack of egg noodles in with beef until noodles are done. Take 3 packs of brown gravy mix and mix with beef and noodles just before noodles are done. Salt and pepper to taste.
Heat wok or skillet over high heat. Add oil, then add chicken or pork. Stir-fry about 3 to 4 minutes or until no pink remains in center. Stir in half of soy sauce. Add all vegetables. Stir-fry until vegetables are crisp-tender, then add the rest of the soy sauce over vegetables and add oyster flavored sauce if you want to add more oyster flavor. Have rice ready before vegetables are done. Serve over rice. Serves 4 to 6.
Preheat oven at 325° to 350°. Cream sugars and butter and remainder of ingredients. Bake 25 minutes (a little less if you like them gooey!). Dress them up by using an icing decorator with peanut butter or chocolate icing.
Dip pieces of chicken in butter mixture. Then dip in crushed cornflakes. Place in greased pan or dish. Bake at 375° about 1 1/2 hours. Don't turn.
Use a cold beater and bowl and whip cream to stiff peaks. Place in refrigerator. Make jello with 1 cup boiling water only and cool to room temperature. Drain pineapple with juice; add water to make 1 cup of juice. Beat cream cheese until smooth. Add cooled jello slowly and pineapple juice. Fold in pineapple chunks and cranberry sauce. Lastly add and fold in whipped cream and walnuts. Grease a jello mold and pour contents. If extra, make a smaller mold. Best when made 24 hours ahead. May be used as a dessert or with chicken or turkey.