HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine egg and 1/4 cup of the soup. Stir in uncooked rice, onion, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef and mix well. Shape meat mixture into 20 small balls; place in a 10-inch skillet. Mix remaining soup with Worcestershire and 1/2 cup water; pour over meatballs. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes; stir often. Makes 4 or 5 servings.
To prepare chestnuts, wash them and make incisions on the rounded sides. Roast in a preheated 350° oven for about 15 minutes. Peel. Cook in milk for about 30 minutes. Rub through a strainer while hot, adding to puree whatever liquid has not been absorbed in cooking process, but reserve 1/4 cup of chestnuts for decorating cake.
Cook potatoes and onion in water (just enough to cover) until tender. Add corn. Heat to simmering stage, add salt and pepper to taste and some margarine. Then add milk, about a cup per person. Don't boil, but serve hot. Serves 2 to 3.
Make roux (light or dark as desired) with small amount of grease, flour, salt, pepper and garlic powder. Set aside. Saute bell pepper, onion and sausage in large stainless pot. Add salt, pepper, garlic powder, bay leaves, file and cayenne pepper. Add water until desired quantity of gumbo is reached. Bring to a boil; reduce heat to medium for 2 hours. Add shrimp. Cook on medium heat until shrimp is done. Serve over bed of rice.
Mix flour, butter and cream cheese by hand until evenly mixed until mixture is similar to modeling clay. Roll out on a cloth, well coated with powdered sugar, 1/4-inch thick. Cut dough in strips 1-inch wide, 2-inches long. Roll around nuts, dates and cherries and bake at 375° for 10 to 12 minutes. They do not get brown, unless ruined. Sprinkle with powdered sugar while hot from oven. Chill thoroughly and enjoy.
Start with 2 good people. Strain off 10 children. Mix these 10 children with the opposite sex. After this mixture, you end up with approximately 49 of the grandest grandchildren. After these 49 grandchildren, you need a desire for them to care for each other and be proud of who they are. This is like a starter cake...you need something to keep the seedlings interested year after year. Throw in a 3 day weekend filled with fun, games and visiting. Mix with lots and lots of love. You end up with a Martin Family Reunion. (May not be fat free, but it is good for your heart and soul!!!) This is considered an appetizer...it curbs your appetite a little, but it makes you hungrier for more!
Stir together first 6 ingredients. Stir in raisins and nuts. Cream together shortening and sugar. Beat in egg and persimmon pulp. Blend into dry ingredients and drop on greased cookie sheet. Bake at 375° for 9 to 10 minutes.
Choose fruit and jello flavors to match, e.g., orange jello with mandarin oranges, mixed fruit jello with fruit cocktail, lime jello with pears or pineapple. Can be any combination you like. Drain fruit well. Combine Cool Whip, cottage cheese and fruit in a bowl. Add dry jello powder and mix well. Refrigerate until set.
Brown meat; drain and set aside. Combine next 4 ingredients until smooth. Add meat, cheese, onion and pepper. Place in pie shell. Bake at 350° for 35 to 40 minutes. Makes 1 (9-inch) pie.
Boil 1 cup of whole milk twice (two times and let cool completely between the two times). This is the secret. Do not rush this or the frosting won't whip together. Beat the egg whites, dry, by themselves. Then gradually add the sugar and beat hard. Add real butter at room temperature and beat again. Add cooled milk slowly. Add vanilla and keep beating until mixture comes together into a creamy mixture that holds peaks.
Cream the sugar, shortening and eggs. Beat well. Sift flour, salt and cocoa together 3 times. Add to creamed mixture, along with buttermilk. Add vanilla and cake coloring. Fold in vinegar and soda (mixed in a cup until smooth). Bake in 3 layer pans at 350° for about 20 minutes, or until done.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Spread on center of platter. Surround with Ritz crackers for dipping. Top shrimp dip with cocktail sauce.
Mix all ingredients in one	bowl with wooden spoon. Pour into greased and floured 9 x 13-inch pan.	Bake at 350° about 55 minutes.
Brown hamburger meat. Add jar of spaghetti sauce and Italian seasoning. Let simmer 15 to 20 minutes. In large bowl, mix all cheeses and parsley flakes. Spray 11 x 14 baking dish with Pam. Put 1 cup of sauce in bottom of baking dish. Then add layer of noodles followed by layer of sauce on each of the noodles, then layer of cheese. Repeat layers: noodles, sauce and cheese until you have used all ingredients, finishing with layer of cheese. Cover with foil. Bake at 350° for 1 hour.
Mix and make lattice design on top. Bake, uncovered, 20 to 25 minutes at 425°. Top with remaining cheese and onion rings. Bake until cheese melts.
Grate cabbage; sprinkle with sugar. Let set for 1 hour. Grate carrots. Dice onion. Drain juice off cabbage; mix with carrot and onion mixture. Add sweet salad cubes and salad dressing. Chill. Will keep in refrigerator for 2 weeks.
Bake cake mix according to directions in layer cake pans. Cool completely. Combine milk and flour and cook until thick; allow to cool. In bowl, mix sugar, salt, Crisco, oleo and vanilla. Using mixer, beat good, adding flour and milk mixture a little at a time. Beat until fluffy. Cut the layers of cake in two and ice between layers. You'll have 4 layers when you are finished, but you have plenty of icing to apply a thick layer. Keep refrigerated. It really tastes like Twinkies.
Brown meats; drain well. Place in bottom of crock-pot. In the meantime, melt Velveeta cheese with milk over very low heat. Add melted cheese and remaining ingredients to crock-pot; mix well. Ole!
Peel and cut up apples and oranges. Grind the cranberries. Take 2 cups of boiling hot water and mix in jello. Let cool. Then mix sugar in cranberries, apples, oranges, nuts and the drained crushed pineapple. Mix well. Let set up overnight. Keeps well in an airtight container in refrigerator.
Cook spaghetti according to package directions. Drain. Brown ground beef, onion and pepper. Drain well. Add salt, chili powder, red pepper and Worcestershire sauce. Cook on low for 15 to 20 minutes. Add tomato sauce or juice and then add spaghetti. Simmer several minutes. Stir often.
Mix the fruit and sugar well; let stand overnight. Cook until fruit is transparent and juice drips 2 drops at a time from spoon. Pour into jars and seal.
Brown ground beef, sugar and seasonings. Stir in sauces and noodles. Put layer of mixture in pan then layer of cheese and another layer of mix. Top with cheese. Bake at 350° for 30 to 45 minutes.
Drain dills. Bring sugar, spices and vinegar to a boil. Pour over dills. Let stand 24 hours.
Brown beef and onion. Drain all other ingredients. Do not drain off excess liquids from corn and beans. Add all liquids. Simmer and serve. Great in crock-pot.
Combine all ingredients in bowl; mix well. Spoon into deep baking dish. Bake, covered, at 325° for 3 1/2 hours. Serve over rice or potatoes.
Cream margarine and sugar until light and fluffy. Blend eggs and bananas. Add combined ingredients to creamed mixture alternately with buttermilk, mixing well after each addition. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes. Spread Crunchy Topping over warm cake. Broil until bubbly and golden brown.
Mix and pat crumbs and butter into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Mix ice cream, pudding and milk. Beat together until smooth. Pour onto cooled crust. Put in refrigerator to set. Top with Cool Whip. Crush Heath bars and sprinkle on top.
Preheat oven to 350°. Cook bacon in large skillet on medium heat until almost cooked, but still a bit limp. Drain.
Put first 6 ingredients into a large mixing bowl. Mix with electric mixer until there is a smooth texture. Knead in the 8 cups of white flour to a soft, workable dough. Let rise in a warm area until doubled in size.
Soften gelatin in cold water. Add boiling water and stir to dissolve. Add next 4 ingredients. Refrigerate until slightly thickened. Beat until fluffy. Fold in whipped topping and beaten egg whites. Chill. Yield: 6 to 8 servings.
Mix sugar and cream in pan. Heat over medium heat. Mix in the butter. Stir in the rum.
Cook baby limas as directed on package. Drain, saving liquid to add as part of the 1/2 cup water. In a saucepan, combine the onion, red and green pepper and water. Heat through until vegetables are tenderized. Blend sour cream and curry powder into the onion and pepper mixture. Add baby lima beans next. Place this mixture into a small casserole dish. Combine bread crumbs with 1 tablespoon melted butter and mix well. Fold in crumbled bacon and sprinkle this mixture on top of lima bean mixture. Bake at 350° for 25 minutes until topping is golden brown.
In a large bowl, combine wine, grenadine and lemon juice. Stir in ginger ale. Spoon 1 pint raspberry sherbet into punch. Makes 22 (1/2 cup) servings.
Mix pork thoroughly with remaining ingredients; shape into 12 to 15 patties. Fry in skillet for 8 minutes on each side until browned. Yields 8 to 12 servings.
Pour maple syrup over other ingredients; mix very well. Spread onto cookie sheets and bake, stirring several times, until golden brown. Add raisins and chopped, unsulfured, dried apricots once cooled.
Melt cheese in top of double boiler. Add chopped vegetables. Serve from chafing dish or heated tray (needs to be served warm). Serve with taco chips.
In a skillet, place a very small amount of oil or spray with nonstick spray. Saute garlic, bell pepper and onion until tender. Add zucchini and yellow squash. Add tomatoes and sauce and cook 5 minutes on medium-low heat. Add Minute rice and cover. Simmer 20 minutes or until rice is tender. Salt and pepper to taste.
Mix all dry ingredients in a large bowl. Make a well in the center and add eggs, pineapple, nuts, bananas, oil and vanilla. Stir, but do not beat. Only takes a few stirs to mix well. Bake in a greased and floured tube pan at 350° for 1 hour and 15 minutes or until well done. Let cool 10 minutes before turning out of pan.
Blend softened cream cheese, sugar, eggs, vanilla and lemon rind. Mix well. Bake at 350° for 30 minutes in a spring-form pan.
In a large bowl, combine shortening and salt, then gradually add sugar. Cream well. Add egg and beat. Sift flour and baking powder together, and then add to mixture.
Mix ingredients until soft dough forms. Drop by spoonful into boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes more. Makes 10 to 12 dumplings.
Combine 1/4 cup brown sugar, 2 teaspoons orange juice and 2 teaspoons butter; mix and set aside to use for glaze topping. Whip potatoes until smooth; beat in eggs. Add remaining sugar, orange juice and butter. Add salt, cloves and cinnamon; mix well and pour into a 1 1/2 quart casserole dish. Sprinkle pecans on top. Pour glaze topping over pecans. Bake at 350° for 40 minutes. Top with orange slices and marshmallows. Place under broiler until marshmallows are delicately browned. Yields 6 servings.
Melt margarine. Mix graham cracker crumbs and margarine together. Spread half of the mixture in a long square container. Mix cream cheese and blend with sugar, cold milk and both packages of Dream Whip. Blend to stiff. Put half of the mixture on top of crumbs. Put both cans of pie filling on next. Put remaining cream mixture on next, then remaining crumbs. Chill for 24 hours.
Brown hamburger, onion, salt and pepper. Add mushrooms and soups. Cook egg noodles until tender. Just before serving, add sour cream to soup and meat mixture. Heat thoroughly, but do not boil. Serve over noodles. This recipe will serve 4 people.
Place sliced apples in a large baking dish. Combine flour, cinnamon, oats and sugar; cut butter into mix. Sprinkle mixture over apples and press down slightly. Drizzle milk slowly over topping. Bake 35 to 40 minutes at 350°.
Mix all ingredients together. Pour in greased 9 x 5 loaf pan. Bake at 350° for 1 hour. Test with toothpick. Let set for 10 minutes before removing from pan.
Line a 9 x 13-inch greased pan with 8 slices of bread. Top with ham, cheese, onion, green pepper and lastly the remaining 8 pieces of bread. Whip together the eggs, salt, pepper, mustard, Worcestershire sauce and milk. Pour over sandwiches. Let stand overnight in the fridge before baking. Bake at 350° for 1 hour. Top with potato chips and dribble melted butter over all.
Sift flour and sugar together until lumps are out into a large bowl. Pour milk in and stir good on high for 4 minutes. Take out and stir with whisk or fork. Add eggs (beaten) into milk mixture. Stir again and good for 3 more minutes. Stir briskly and cook for 1 more minute. Take out and stir in vanilla and butter. You can add coconut and make a Coconut Creme Pie or add bananas to make a Banana Pudding. Just add vanilla wafers and, ooh, it is so good!
Cook chicken Rice-A-Roni as directed on package and cool. Chop and drain artichoke hearts; reserve oil. Mix chopped ingredients with cooled rice. Mix mayonnaise, curry powder and oil from artichoke hearts; test amount of oil as you add so that dressing is not too thin. Mix mayonnaise mixture with rest of ingredients and chill.
Cream sugar and shortening until fluffy. Add flavoring and eggs and continue to beat. Dissolve ammonia in milk. Sift salt and flour together and add alternately with milk. Add only enough flour to make a medium soft dough. Chill in refrigerator for a few hours or overnight. Roll 1/2 inch thick. Cut into desired shapes. Place one inch apart on ungreased baking sheet. Bake at 375° until golden brown. Makes 6 to 8 dozen.
Coat steak with salt, oregano and pepper. Put in crock-pot, pour spaghetti sauce over, cover and cook 7 to 9 hours. Turn control on high. Add small onions; cover. Cook on high until all is hot (10 minutes). Serve with Italian green beans, (fava) toasted garlic bread with cheese or serve over noodles or spaghetti. Serves 4.
Blend ingredients together and let sit in refrigerator for 2 to 3 hours for flavors to blend. If you prefer taste over calorie count, Good Seasons Italian salad dressing from package is better.
Cook noodles according to package directions; drain. In large saucepan, combine tomato sauce, hot dogs, sugar, mustard, chili powder and Worcestershire sauce; simmer, covered, 15 minutes. Add noodles and cheese; heat thoroughly. Makes about 6 servings.
Have the cheese and ham ready for the filling. Place the chicken breasts between sheets of plastic wrap and pound lightly with a flat mallet to make them larger. Sprinkle with salt and pepper. Spoon 1 tablespoon of shredded cheese in the center of each chicken breast. Cover with 1 rectangle of ham. Spoon another tablespoon of cheese on top of each piece of ham. Fold the edges of the chicken breasts over to enclose the filling. Place the stuffed chicken breasts briefly in the freezer before breading them.
Mix eggs, oil, sugar and flour together first. Add other ingredients to that mixture. Bake for 1 hour at 325° in 2 loaf pans.
Saute onions, celery, garlic and mushrooms in margarine until soft. Add flour and stir until well blended. Add chicken stock slowly and stir until thickened. Add cheese, soup, tomatoes and peas; stir until cheese melts. Add chicken and spaghetti and mix well with other ingredients. Place in greased casserole and refrigerate overnight. Put into cold oven and bake at 375° for 35 minutes.
Cut up chicken and add remaining ingredients. Place in a 9 x 13-inch pan. Melt 1 stick of butter and crush 1 stack of saltines. Mix and sprinkle on top of chicken. Bake at 350° until bubbly. This is excellent served with noodles.
Mix the cream cheese, Cool Whip and sugar together. Pour into pie shell; refrigerate overnight. Top with the fruit pie filling.
Combine sugar, syrup, water and salt in double boiler and bring quickly to a boil. Reduce heat and cook until a small amount dropped in cold water forms a clear, hard crystal ball.
In large bowls combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight container.
Blend all together good. Roll out into small balls and bake at 350° for about 20 minutes or until balls are puffed and golden brown. You may want to place the mixture in a plastic food bag and roll out as needed. Yields approximately 100.
Mix cream with mayonnaise. Do not peel apple, cut in half and remove core. Place peel side next to cutter when chopping apple. Sprinkle lemon juice over chicken and apple, mixing lightly. Combine remaining ingredients, using only enough mayonnaise to moisten. Add chicken, apple and toss slightly together. Serve cold with mayonnaise. Serves 4.
Mix all ingredients thoroughly and store in an airtight container. Use 1/3 cup of mixture to a mug. Fill cup with boiling water. Top with marshmallows, if desired.
Add water and salt to roast. Place over low heat and slowly heat to boiling. Cover and simmer 2-3 hours. Skim off excess fat. Add vegetables and cook another 30 minutes or until veggies are tender. Yield 2 quarts.
Remove fat from chicken broth (approximately 3 quarts) used to cook chicken and add celery, onion, bell pepper, garlic, pimento, tomato sauce, Ro-Tel and mushrooms. Cook until vegetables are tender. Add chicken. Adjust amount of broth if required to cook a large package of long spaghetti. Just before spaghetti is done, add 1 can of cream of mushroom soup (mix with small amount of broth before adding to mixture).
Brown meat and drain. Combine meat, soup, onion, tomato sauce and pepper and simmer 35 minutes in a large skillet. Salt and pepper to taste. Serve on rolls.
Combine all ingredients in roaster. Cook at 325° for approximately 6 hours. Remove bones and fat. Shred meat and return to mixture. Serve on hamburger buns.
In blender container, place syrup and coffee. Blend on high speed. Add ice cream. Cover and blend until smooth. Serve immediately over ice. Top with whipped cream and ground cinnamon, if desired. Yields about 6 (6 ounce) servings.
Make bread mix as directed on package. Add remaining ingredients and mix. Bake at 350° for approximately 1 hour. Makes 1 loaf.
Mix dry ingredients together. Mix remaining ingredients together. Add these to dry ingredients. Pour into 2 greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes, then turn out onto cooling racks.
Cream together butter, sugar and egg. Add buttermilk alternately with combined flour, soda, salt and cinnamon. Mix until smooth. Add vanilla. Toss rhubarb with flour. Add to mixture. Spread in greased and floured 13 x 9 x 2-inch cake pan. Bake at 350° for 35 minutes.
Cook bacon until crisp; drain and reserve drippings. Heat drippings and add hash browns. Cook over medium heat until browned. Mix together eggs and milk and pour over potatoes. Top with cheese and crumble bacon and sprinkle on top. Cover and cook over low-medium heat for 10 to 15 minutes until done. Cut in wedges. Makes 6 servings.
Mix together as for pie crust. Grease an 8-inch square or rectangle shallow pan. Fill bottom of pan with sliced apples (the more apples the better). Put topping over the apples as evenly as possible. Bake at 325° until the apples are done (approximately 25 minutes). May be served plain or with ice cream or milk.
Prepare whipped topping mix as directed on package. Dissolve gelatin completely in boiling water. Add ice cubes; stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping; whip until smooth. Chill, if necessary, until mixture will mound. Spoon into pie shell. Chill 2 hours. Garnish with lemon slices, if desired.
Cook squash in water until tender; reserve liquid. Prepare cornbread mix per package directions. Crumble half of the cornbread into a 2-quart casserole. Mix egg, liquid, squash, pimento and peppers. Add to crumbled cornbread. Mix well. Top with cheese. Bake at 350° for 30 minutes.
Melt chocolate; add milk and margarine. In a large bowl, mix together peanuts and marshmallows; fold in chocolate mixture.
Heat 2 teaspoons of oil in medium saucepan; stir in onion and garlic. Cook over medium heat until tender. Stir in tomato juice, wine, Italian seasoning and crushed red peppers. Simmer until reduced to a thick sauce, about 7 to 8 minutes, stirring occasionally. Add diced tomatoes and parsley. Rinse catfish. Pat dry with paper towels. Season with salt and pepper. Coat with cornmeal.
In a large pot, put tomatoes. Pour in about 5 cans of water. Add onion, potatoes and corned beef. When potatoes are almost done, add noodles. Salt and pepper to taste. Ready in about 30 minutes. Great with cornbread!
Boil potatoes. Cool. In pie shell put 2 tablespoons of sugar and 3 tablespoons of flour. Slice potatoes and layer on top of sugar and flour (one layer). Sprinkle remaining sugar over potatoes. Dot with margarine. Sprinkle cinnamon. Mix water and milk. Pour over potatoes. Don't overfill. Bake at 350° until pie bubbles and browns.
Chop seasonings. Cook pork thoroughly. Drop in chopped livers and oysters. Simmer a little while. Add seasoning and simmer until tender. Mash in potatoes. Cook about 10 minutes longer on low fire.
Add salt to egg yolks, then beat egg yolks and eggs until thick and lemon colored. Add sugar, butter and rum. Beat until well mixed. Fold in flour and knead until the dough blisters. Transfer to a well floured board. Cut in half. Roll each half until it is very thin. Cut into 4-inch long by 2-inch wide strips. Slit each strip in the center and pull one end through the slit. Drop into hot oil and fry until lightly browned. Drain on paper towel. Sprinkle with powdered sugar.
Soften yeast cake in water. Pour hot milk over sugar, shortening (melted) and cool to lukewarm. Beat in 1 cup of the flour to make a stiff dough. Stir in 1 1/2 cups candied fruits, reserving remainder to decorate cake ring.
Freeze bread; trim and cut strips like fingers. Put in stove and crisp. Do not brown. Mix together Wesson oil and peanut butter. Warm on low heat. Crush graham crackers. Roll bread in mixture and then roll in cracker crumbs. Crisp or warm on rack 20 to 25 minutes.
Mix flour and oleo well; add nuts. Press into 9 X 13-inch pan. Bake at 350° for 20 minutes. Chill.
Remove seeds from watermelon and cantaloupe and scoop out pulp with melon scoop. Add the grapes and peaches and mix. Cut jagged edge around rim of watermelon half and place fruit mixture in watermelon. Makes 12 to 15 servings.
Melt butter or margarine. Remove from heat. Add flour; stir until smooth. Add salt, then hot milk gradually, stirring constantly. Cook and stir until smooth and thick, about 15 to 20 minutes.
Combine Kahlua, water and gelatin in saucepan; cook over low heat for 3 minutes, or until gelatin dissolves. Add chocolate chips; stir over low heat until blended. Add room temperature egg yolks; set aside.
Heat oven to 350 degrees. Coarsely chop 8 squares of chocolate; set aside. Microwave remaining 8 squares of chocolate in large bowl on high for 1-2 minutes. Stir until melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder; (I mix these two together in a separate bowl and then add to the mixture). Stir in remaining reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheets. Bake about 12 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet one minute. Transfer to wire rack to cool completely. Yield: approximately 1 1/2 doz.
In large kettle, cook potatoes, carrots and celery in water until tender; drain, reserving liquid. In same kettle, saute onion in oleo until soft. Stir in flour, salt and pepper. Gradually add milk, stirring until thickened. Stir in cooked vegetables. Add 1 cup or more of reserved liquid until soup is desired consistency. Yields 8 to 10 servings.
Over low heat, melt margarine. Add cocoa, milk, Karo and sugar. Mix well. Let come to rolling boil and boil for 2 minutes. Remove from heat and let cool. Add vanilla. Beat until right consistency to spread.