HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crushed chips with ground chuck, eggs, cheese, parsley, salt and pepper. Mix lightly but thoroughly. Shape mixture into 30 balls, about 1-inch in diameter. Arrange meat balls, bacon slices, mushrooms, green peppers and tomatoes alternately on skewers. Baste with butter and cook over low heat 10 to 15 minutes, turning and basting every 3 to 4 minutes.
Wash and drain spinach. Tear into bite size pieces. Brown sesame seed, Ramen and almonds in margarine.
Mix all ingredients in medium bowl. Pour into well-greased and floured Bundt pan. Bake at 300° for 60 minutes. Top with sour cream icing.
In 2-quart greased baking dish, heat milk until it comes to a boil. Put eggs and 2 cups corn in blender. Blend until smooth. Add remainder of corn, bell pepper, onion, salt and hot sauce to hot mixture. Remove from heat and stir in eggs. Bake, uncovered, 45 minutes at 325°.
Have children roll out pie crust dough on floured surface, then let them spread it with butter and sprinkle it with cinnamon-sugar mixture. Roll up dough and slice it, putting each piece on a cookie sheet. Bake about 5 minutes at 350° or until done, depending on how thick the kids sliced the dough.
Preheat oven to 475 degrees. Flour a large baking sheet (needs to be at least 10 x 15 inches). In the bowl of a food processor fitted with the steel blade, combine the flour, salt, sugar, egg, butter, and milk. Process until the dough forms a ball. Let stand for at least 1 hour. On a lightly floured surface, roll the dough very thin (about 1/8 inch thick). Combine the seeds in a small bowl. Sprinkle the seeds over the dough. Roll the dough again just enough to push the seeds into the dough. Place on the large floured baking sheet.
Preheat oven to 350°. Melt butter and brown barley in butter. Transfer to casserole dish. Saute onions and mushrooms. Add to casserole. Add broth. Mix well. Cover. Bake 1 hour. Serves 10.
Drain pineapple, reserving 1/4 c. juice and setting aside. Combine pineapple, reserved juice, milk, banana and vanilla in container of an electric blender. Process until smooth. Add ice cubes, process until frothy.
Mix flour and sugar together in a large mixing bowl. In a small saucepan, mix margarine, oil, water and cocoa. Heat until margarine is melted. Add to flour and sugar. Mix eggs, buttermilk and soda in a small bowl. Add to batter mix. Stir well. Pour into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Cook chicken and debone. Cook macaroni in 1 cup of chicken broth and water. Cook until tender. Mix macaroni, chicken and soup together. Add salt and pepper. Add 1/2 cup of milk, if needed. Pour in a 9 x 12-inch baking dish. Bake about 30 minutes at 350°. Cracker crumbs may be added the last 10 minutes of baking.
Brown pork chops on one side in frypan. Place pork chops brown side down in baking dish on top of rice. Add water and Ro-Tel. Add chopped green pepper and onion. Add garlic salt and pepper. Bake at 300° for 1 1/2 hours.
Chop onions, carrots and celery. Place split peas, vegetables and seasonings to taste in large pot and add 2 1/2 quarts of water. Cook over low heat for 1 hour or more. Remove bay leaves before serving.
Combine softened cream cheese and Cheddar cheese. Add remaining ingredients. Mix well. Chill. Shape into a ball and roll in nuts.
Saute onion and bell pepper in margarine. Melt cheese in milk. Add all ingredients together. Salt and pepper to taste. Pour into 9X13-inch baking dish. Baked covered for 1 hour at 350°. Stir occasionally.
Turn vegetables into saucepan. Add onion, flour, salad herbs, salt and black pepper; mix until vegetables are well coated with flour. Add chicken broth and milk; heat to boiling, stirring constantly. Cook until thickened, about 5 minutes. Just before serving, blend in the Cheddar cheese and cream cheese. Taste the soup and add mustard, if desired. Serve immediately.
Heat oven to 375°. Place chicken breasts in greased 12 x 8-inch baking pan. Season with salt and pepper to taste. Cover with foil; bake 20 minutes. In medium bowl combine cheese and chilies. Pat on top of each chicken breast; sprinkle with green onion and bacon. Return to oven uncovered. Continue baking 12 to 15 minutes or until chicken is fork tender. Place on serving plate; top with sour cream and avocado. Serves 4.
Cook raisins in water until water is gone. Add applesauce or chopped apples, eggs, sweetener, and oil. Add vanilla and mix well. Blend in dry ingredients and nuts. Bake in greased and floured pan at 325° for 1 hour or until done.
Cut turkey tails in half. In a large saucepan, combine all ingredients. Bring to a boil. Cover, lower heat and simmer for 1 hour. Drain off liquid. Simmer, uncovered, for 15	more minutes, or until turkey is browned. Makes 6 servings.
Melt 1 stick of butter in skillet or Wok. Add onion, bell pepper, mushrooms, and seasonings. Cook until tender. Pour into bowl to be used later. Melt 1 stick of butter in Wok and add shrimp and seasoning and cook until done. Add to bowl mixture. Melt 1 stick of butter in Wok and add oysters and seasoning. Cook until done. Add ingredients from bowl back into Wok and cook until done. Pour over cooked rice.
Roll out dough to 3/8-inch thickness. Cut into strips and wrap around hot dogs. Place on a stick and cook over a hot fire for about 10 minutes.
Finely chop apricots in food processor. Transfer to a 1-quart saucepan and add canned pineapple with juice. Cover and simmer 20 minutes, checking several times to be sure liquid has not evaporated. Add 1/2 cup sugar and simmer 2 to 3 minutes more. Remove from heat and cool. With an electric mixer, cream butter and 1 cup sugar until blended. Add flour, salt and soda; mix well. Add nuts and coconut. Press 2/3 of dry mixture into a lightly greased 9 x 13-inch pan. Bake at 400° for 10 minutes. Remove from oven and cool for 10 minutes. Spread pineapple and apricot filling over crust. Sprinkle remaining crumbs over entire filling pressing down gently. Return to oven and bake 17 to 20 minutes longer. Cool and cut into bars.
Cook noodles and rinse. Brown sausage and onion. Drain. Combine all the other ingredients except 2 tablespoons cheese. In large casserole, bake at 375° for 25 minutes. Add remaining cheese and bake additional 10 minutes.
Mix all ingredients, except cheese, spinach and butter in blender. Set aside. Melt cheese and butter in a 9 x 13-inch pan. Mix everything together in pan and bake at 350° for 30 to 35 minutes.
Mince beef in food processor. Set aside. Mince onions, including stems, in food processor. Soften cream cheese. Mix beef, onions and cream cheese in a large bowl. Roll into a large ball. Refrigerate. Serve with crackers.
Combine potatoes, carrots, celery and onion in a large pot. Add salt and enough water to cover the vegetables. Boil for about 20 minutes or until vegetables are soft. Slightly mash some (but not all) of the potatoes. Take mixture off stove. Stir in the rest of the ingredients. Return to stove and heat on medium-low until cheese is melted and soup is bubbly.
Combine potatoes, onion, milk and butter in saucepan. Bring to a boil over low heat. Add clams (including juice). Remove small amount of liquid and add a tablespoon of cornstarch. Mix well. Pour back into saucepan and stir. Simmer for a few minutes. Repeat until desired thickness is reached.
Mix sugar, water and pineapple (not drained). Cook over low heat and simmer a few minutes until it boils. Add Jell-O. Remove from heat. Soften cream cheese; cut into small pieces. Whip cream cheese into Jell-O mixture. Add another cup of cold water to mixture while beating in cream cheese. Place in refrigerator until it begins to congeal. Fold in Cool Whip. Pour into shallow 9 x 13-inch dish. Best if left in refrigerator overnight. This recipe may be halved.
In bowl, dissolve yeast in water. Add milk, sugar, salt, egg and flour to yeast. Turn onto floured board. Knead until smooth. Put in greased bowl; cover. Let rise until double, about 1 1/2 hours. Punch down; let rise again, about 30 minutes. Shape and let rise. Bake in 400° oven for 12 to 15 minutes.
In bowl or shallow baking dish, mix all ingredients except chicken. Add chicken and marinate 2 to 6 hours, stirring meat at least once. Grill chicken over hot coals 5 minutes; turn and grill 5 minutes more. Baste with the marinade if desired. Cut chicken into small pieces. Make fajitas.
*Fruit Equivalents: One pint blueberries or 6 to 8 medium apples or peaches.
In a medium mixing bowl, combine the flour, chives, baking powder, baking soda, salt and pepper. Stir together the buttermilk and oil; pour into flour mixture. Stir with a fork until combined. Drop onto a greased baking sheet in 6 mounds. Bake in 450° oven for 8 to 10 minutes or until golden. Serve warm. Makes 6 biscuits, 95 calories and 0 mg cholesterol per biscuit.
Melt butter in baking dish in microwave. Combine all other ingredients except pie filling and pour over butter. Spoon pie filling over batter. Bake at 350° about 30 minutes, or until bubbly. Cut into squares. Serve individual servings with sauce.
Cream sugar, cream cheese and oleo. In large bowl, mix milk and pudding and add to cheese mixture. Mix in Cool Whip. Crumble cookies in food processor. Layer "dirt" and pudding. Begin and end with dirt. Can be made in clean flower pot. Add a spray of artificial flowers and use as centerpiece until dessert time.
Dissolve the yeast in 1/2 cup warm water; large mixing bowl is good. Heat to warm the milk, 1 cup water, salt, honey and butter. Pour into the large bowl. Stir this mixture to make sure the yeast is all dissolved. Add 3 cups whole wheat flour; stir. Add 2 more cups flour. Stir well. Add 1/2 cup flour. Stir. Put 1/2 cup flour on table. Knead dough. Let it rise until double in bulk, then knead and cut dough in half. Butter two bread pans. Put the dough in them and bake in preheated oven of 375° for about 25 minutes.
Mix cream cheese and Cool Whip together with electric mixer. When creamy slowly begin adding confectioners sugar (use entire box). Beat until smooth. Pour equal amounts into crust. Chill in refrigerator for 2 hours before serving. Store in refrigerator. Top with fruit or chocolate sauce, if desired.
Combine and mix the first 4 ingredients. Pat evenly into pan and bake for 20 minutes at 350°.
Cut off tops of green peppers and remove seeds. Wash peppers and set aside. Brown sausage in skillet. Add onions and mushrooms. Cook until tender. Drain sausage.
Blend dry ingredients and slowly add to the eggs remaining ingredients and mix well. Pour into pie shell and bake in hot oven at 400° for 15 minutes. Reduce heat to 325° and bake another 30 minutes.
Arrange breast halves around edge of shallow 10-inch casserole with lid. Sprinkle with lemon juice. Microwave on High about 6 minutes. Use in chicken salad.
Mix first four ingredients and cook until clear, set aside to cool. Take egg whites and add a pinch of salt. Beat until peaked. Add mixture that was set aside and beat until creamy. Add 6 tablespoons of sugar gradually. Beat until creamy. Bake until brown at 300°. For 2 pies, double all ingredients.
Saute onion lightly in small amount of butter. Combine all ingredients, adding the macaroni last. If too dry or too wet, add more milk or bread accordingly. Pour into an oiled casserole dish and bake in a 400° oven until it bubbles, then turn oven down to 325° until the middle is done. It is better baked longer time at the lower temperature.
Beat cream cheese, 1 tablespoon of milk and sugar in bowl using wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer. Pour 2 cups of milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and strawberry halves.
Cook green beans slowly on stove or in slow cooker with water and beef bouillon cube. Add the ham and onions. Add bacon, if desired. When beans are just about done, approximately 2 hours, add 2 to 3 cups of potatoes, cut up. Add pepper to taste. Keep water level up. Cook until potatoes are done, approximately 1 more hour. Serve with Italian bread. Yummy.
In a pan, mix cornstarch and 1/4 cup pineapple juice until smooth. Add remaining ingredients; cook until thick and transparent.
Combine the ingredients and place in each cup of a muffin tin. Use a different color for each cup. Your face paint is now ready!
Combine all ingredients; beat for 2 minutes. Bake at 350° for 45 minutes to 1 hour. Cool 10 minutes in pan. Spoon glaze over tops and sides. Makes 2 large, 3 medium or 5 mini loaves. Freezes well; wrap in foil.
Melt butter and dip bread into it. Put into baking dish. Layer cheese and bread squares alternately. Beat eggs. Add milk and beat again. Pour over bread and cheese. Let stand for several hours or overnight. Bake in slow oven, 325°, for 45 minutes to an hour. Serve at once. Serves 6.
Mix well condensed milk and Tang. Add sour cream and 1/2 carton Cool Whip. Pour into cracker crust. Add rest of Cool Whip to top of pies. Refrigerate. Freezes well.
Mix spices with Worcestershire; set aside. Soften all cheeses; put in closed container and leave at room temperature after mixing all cheeses and spice mix. Then refrigerate for 2 hours. Roll into a ball, then roll ball in nuts. Chill overnight.
Peel and slice potatoes. Layer in greased casserole dish. Mix milk and flour. Melt butter and add milk/flour mixture. Heat until thickens. Add 2 cups grated cheese and stir well. Pour over potatoes. Sprinkle pimento over potato mixture and top with 1 cup grated cheese. Bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. Generously grease large loaf pan. Mix all the ingredients except catsup and bacon; reserve and set aside. Mix remaining ingredients generously and form mixture into greased loaf pans and then spread catsup on top of meat loaf. Last lay bacon strips on top. Bake at 375° for 1 hour or longer. Makes 8 servings.
Mix together Cheddar cheese and deboned chicken. Place in crescent rolls. Roll up and press on ends to seal. Mix cream of chicken soup with milk until well blended. Heat. Pour into casserole dish and place rolls in. Bake at 375° for 25 to 30 minutes. Top with extra grated cheese, if desired.
Place flour, sugar and salt in pie pan and mix with fingers until blended. In a measuring cup, combine oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until flour mixture is completely moistened.
Mix together all ingredients. Store in airtight container. Mix 2 or 3 teaspoons to 1 cup hot water.
Mix cake according to directions on box. Bake in 2 round cake pans. Cool. Mix pudding according to directions on box. Put one cake layer in bottom of punch bowl. Cover with 1/2 of the pudding. Cover with 1/2 cherry pie filling, then 1/2 of the pineapple, 1/2 of the coconut, 1 carton Cool Whip and 1 cup of pecan halves. Repeat with second cake layer and remaining ingredients.
Saute mushrooms in butter and pour into a large mixing bowl. Add seasonings, cooked chicken, soup and sour cream. Mix well. Cook spaghetti noodles; drain and place in a buttered baking dish. Top with chicken mixture and sprinkle generously with Parmesan cheese. Bake, covered, for 30 to 40 minutes at 350°. Bake, uncovered, for additional 10 to 15 minutes to brown top.
Cream butter; gradually add sugar, beating at medium speed until well mixed. Add eggs, one at a time, beating after each egg. Add flour to creamed mixture alternately with milk, starting and ending with flour; mix until blended. Stir in flavorings. Pour in greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes.
Beat eggs with salt thoroughly. Add flour until ball forms. Roll out dough. Cut into slices and then into pieces. Sprinkle crushed bouillon cube over dough before cutting. Roll it in with rolling pin. Add 3 chicken cubes to pot of boiling water, then add noodles. Use 4 to 5 pieces chicken, cut into pieces. Add cubes, water and noodles. Let cook for 1 hour or until tender. For thicker broth, mix milk and flour and add it.
Boil first 4 ingredients together for 5 minutes, then add vanilla and baking soda, stirring often. After corn is popped, put in roasting pan. Pour boiled liquid over corn. Bake at 200° for 1 hour. Stir corn every 20 minutes to coat evenly. When finished, spread caramel corn out on Reynolds Wrap until cool and store in a can.
Mix until well blended. Press down in an 8-inch square pan. Bake at 350° for 15 minutes, until light brown. Don't overcook.
Break in small pieces and moisten bread with milk; mix ingredients; shape into cakes. Fry quickly until brown.
Combine beef, onion, Worcestershire, Russian dressing, salt, egg, pepper and Russian dressing. Mix well. Roll out jelly roll fashion. In 1/2 of beef mixture add a layer of cheese and layer of sauerkraut. Place the other 1/2 of beef mixture over cheese and kraut. Best to roll on foil, then lift the foil to place beef over the filling. Bake at 350° for 45 minutes, 1/2 time reduce to 300°. Do not overbake.
Form meat into bite-size patties. Place into casserole dish. Alternate in layer the cubed carrots, potatoes and onion. Spread drained kidney beans on top. Now add hot peppers. Spread soup on top. Cover dish. Bake 1 hour at 350°.
Mix eggs and milk. Sift in dry ingredients. Roll on floured board. Dough must be very stiff. Roll like jelly roll and slice into thin strips. Let dry or can be cooked at once. These freeze real well.
Dissolve Knox gelatine in 3 tablespoons of cold water. Warm soup and mix with gelatine; let cool, then mix with remaining ingredients. Set overnight (at least). Serve on Waverly brand crackers. Serves lots.
Dissolve jello in 4 cups boiling water. While hot, add marshmallows. Let cool. Add drained pineapple and stir well. Refrigerate 24 hours, then beat until fluffy. Fold in Cool Whip and 1/4 cup chopped nuts. Refrigerate until set.
With sharp knife, clip oranges into bits. Grate coconut, layer of oranges, pineapple, coconut, alternately. Pour over all the juice from the pineapple and the juice of 1 lemon which has been weakened a little with water and sweetened. This may be served with or without sour cream.
Break bread into small pieces. Soak in fruit cocktail juice and water. Mix eggs, sugar and butter and beat until fluffy. Melt chocolate with milk in double boiler. Add all ingredients to bread. Stir in fruit cocktail, baking powder and vanilla. Cook for 45 minutes in 375° oven. Cook in a 7 x 11-inch pan. Cool and serve.
Cook potatoes in boiling water to cover, 8 minutes or until tender (do not overcook). Drain and set aside. Combine cottage cheese and buttermilk in container of an electric blender or food processor; process until smooth. Transfer to a large bowl; stir in potatoes, chives and next 3 ingredients. Spoon into a 1-quart casserole coated with cooking spray. Bake at 350° for 20 minutes; sprinkle with cheese and paprika and bake an additional 5 minutes. Yield: 6 servings.
Mix flour, mustard and salt. Sprinkle one side of beef steak with half of the flour mixture; pound in. Turn beef and pound in remaining flour mixture. Cut beef into 6 serving pieces.
Saute onion in margarine. Add squash, eggs, sugar, salt and pepper. Cook on top of stove until thick. If squash doesn't mound when dropped from a spoon, add 2 tablespoons flour. Bake in well-greased and floured ring mold for 1 hour. Remove and fill the center of ring with green beans.
Combine first 3 ingredients in a medium saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat and add gelatin, stirring until gelatin dissolves. Cool. Combine peaches and blueberries in a large bowl. Add gelatin mixture and toss gently. Spoon into prepared pastry shell. Cover and chill 1 hour or until set. Serve with sweetened whipped cream. Yields 1 (9-inch) pie.
For Sauce: Cook onion in margarine until tender. Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon of pepper. Add milk all at once. Cook and stir until thick and bubbly. Remove from heat.
Butter a large baking dish and cover with one layer of thinly sliced potatoes and onion. Sprinkle with salt, pepper, crushed particles of sage leaves and small pieces of butter. Repeat until potatoes are used up. Place pork chops on top and sprinkle with salt, pepper, sage, paprika and butter. Bake at 350° for one hour. Turn chops and bake until brown.
Debone chicken breasts, then split in half; pound with mallet. Top with 1/2 slice Swiss cheese. Add slice of ham. Place cream cheese in center; roll up. Wrap slice of bacon around rolls, secure with toothpicks. Place in flat baking dish. Cover with one can of mushrooms and one stick of melted butter. Bake, uncovered, for 45 minutes in 350° oven.
Heat oven to 350°. Blend cream cheese and 2 tablespoons of margarine until smooth. Add next 5 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations around edges together to seal. Spoon 1/2 cup of meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Place on cookie sheet. Brush top with reserved 1 tablespoon of margarine. Sprinkle with crouton crumbs. Bake at 350° for 20 to 25 minutes. Serves 4.
Beat the egg yolks with salt in a mixing bowl until light. Add the sugar and 1 tablespoon of rum and mix well. Beat the egg whites until stiff and fold into the yolk mixture. Melt the butter in a chafing dish. Pour egg mixture into pan and cook over medium heat, pulling egg mixture from sides to middle until set. Fold in half and sprinkle with additional sugar. Ignite remaining rum in a ladle and pour over omelet slowly. Serve flaming with strawberries. Yields 4 servings.
Cut or tear bread into small pieces. Mix bread, milk and margarine; stir in salmon, egg yolks, lemon juice, onion, salt and pepper. Beat egg whites until stiff; fold into salmon mixture. Pour into greased 1 1/2-quart casserole. Sprinkle with paprika. Cook uncovered in 350° oven 1 hour. Makes 6 servings.
Mix ingredients together in medium size pot. Cook on medium heat until chocolate reaches desired thickness. Makes enough for 3 to 4 layer cake (may be more depending on thickness).
Mash beans with tomato sauce. Add spices and cheese. Serve with corn chips. Yields 18 servings, 40 calories per serving.
Combine sugar, cream of tartar, salt and milk. Stir over low heat until sugar dissolves. Cook to soft ball stage. Cool to 220°. Add butter extract and pecans. Spoon onto waxed paper.
Brown beef and drain. Place in crock-pot with remaining ingredients and simmer for 3 to 4 hours.
Soak beans overnight in enough water to cover, then drain. Add 5 quarts cold water and cook beans over low heat for 1 1/2 hours.
Brown ground beef with onions and peppers. Cook macaroni and drain. Mix macaroni, beef and tomato sauce. Put in baking dish and spread jar of pizza sauce on top. Put pepperoni and cheese on top. Bake at 375° until cheese is melted and browned. Serves 6.
Dissolve gelatin in cold water. Fold into pumpkin mixture. Beat egg whites until stiff and add sugar and beat until mixed. Fold into pumpkin mixture. Pour over crust. Top with Cool Whip when ready to serve.
Pour vinegar, water, sugar and salt mixture over the cucumbers, onion and hot pepper pod; let stand 2 hours. Refrigerate and use as needed.
Combine sugar and apples. Let stand 10 minutes. Melt butter, add egg and dry ingredients. Stir in apples and sugar. Pour into greased 8-inch square pan and bake in 350° oven for 55 minutes.
Mix well. Using a 9 x 9-inch cake pan, cook at 350° for 45 minutes, or until well cooked.
Brown meat well in oil in large skillet or Dutch oven. Mix remaining ingredients together and pour over browned meat. Cover tightly and simmer for 2 1/2 to 3 hours, or until meat is tender. Add water during cooking, if necessary. Skim excess fat from pan and serve roast with remaining sauce. Serves 4.