HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll beef into 1 to 2-inch balls. Bake at 350° until brown, about 20 to 30 minutes. You can fry them, but it takes longer. Add jelly and chili sauce to crock-pot or large pan. Add meatballs and allow to get hot. Be careful because the meatballs will get hard. Reduce heat and simmer.
Heat oven to 450°. Cut shortening into flour. Stir in milk. Mix and round dough on floured board. Knead. Roll dough 1/2 to 1/4-inches thick. Cut for biscuits. Bake for 10 to 12 minutes.
Put onion soup in buttered pan, rice on top, 1 can cream of chicken soup, 1 can broth and drained peas. Lay chicken on top. Put remainder of cans on top. Bake at 350° for 1 1/2 hours.
In medium saucepan, mix sugar and flour; beat in eggs and milk. Cook until thick on medium heat. Remove from heat and add butter and vanilla. Put layer of cookies in 2-quart dish, cut bananas on cookies, then layer of pudding. Continue alternating layers until all is used.
Put cake mix, oil, eggs and oranges in large bowl and beat for 3 minutes. Pour in 3 greased and floured 8 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Let Cool.
Combine dates, nuts and cherries; mix in sugar and vanilla. Add egg whites to fruit mixture alternately with flour. (If mixture is dry, add a little cherry juice.) Drop on cookie sheet; top with cherries and bake at 350° for 20 minutes.
Cover potatoes with water; cook 30 minutes, until tender. In a large bowl with 1 tablespoon butter mash potatoes. Add 2/3 cup brown sugar and next 8 ingredients. Pour into a greased 2-quart dish. In separate bowl mix flour, 3 tablespoons brown sugar, 3 tablespoons butter and chopped pecans. Spread on top. Bake at 325° for 1 hour. Serves 10 people.
Mix sugar, cocoa, milk and butter in microwave-safe bowl and microwave on High until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend in vanilla and nuts. Spread into buttered 8-inch square pan. Cool. Cut into squares. Serve.
Mix all ingredients. Different flavors of Kool-Aid may be used to compliment color scheme. Yields 50 servings.
Mix cake mix, pudding mix, eggs and oil together thoroughly. Add hot water and poppy seed. Blend well. Bake in 3 small greased loaf pans at 350° until tests done. Serve with cream cheese.
Mix all together. Pour in greased loaf pan. Bake 45 minutes at 350°.
Blend apples and cranberries together. Dissolve jello and sugar in hot water. Add to mixture and chill.
Heat oven to 425°. Shake the chicken in a mixture of the flour, paprika, salt and pepper. Melt the oleo in a 13 x 9-inch pan. Assemble chicken, skin side down. Bake for 45 minutes. Turn; bake an additional 15 minutes.
Mix Jell-O together. Add water and bring to a boil. Add Knox gelatine. Stir until dissolved. Add whipping cream. Pour in 9 x 13-inch pan. Refrigerate 1 hour. Cut into squares. Eat with fingers.
In salad bowl, mix well the oil, vinegar, salt and pepper. Add watercress and mushrooms. Toss lightly to coat. If desired, stand some mushroom slices on end around rim of bowl to create scalloped garnish. Serve at once.
Preheat oven to 350°. Cut apple in 8 slices. Put in cool water. Open crescent rolls, break apart and on wax paper roll apple. Seal. Put in baking dish. Boil sugar, water and butter. Pour over dumpling; sprinkle cinnamon. Bake 25 to 30 minutes.
Preheat oven to 350°. Oil roasting pan, to just cover bottom. Brown sausage in oven. Wash and slice into wedges, onions, peppers and potatoes. When sausage is brown, add these. Cook for about 1 hour or until peppers, onions and potatoes are tender and golden brown. Serves 4 to 6.
Place ribs in baking pan. Bake, uncovered, for 1 hour at 350°. Combine sugar and cornstarch in saucepan; stir in ketchup, water and vinegar. Bring to a boil; cook until thick and clear. Remove ribs from pan; discard fat. Place ribs back into pan. Pour 1 1/2 cups of sauce over ribs. Bake for 30 minutes. Turn oven off. Pour rest of sauce over ribs. Let ribs stand 10 to 15 minutes. Remove from oven and serve.
Preheat oven to 375°. In an 8 x 12 dish, combine bouillon, rice and seasonings. Bake, covered, for 10 minutes. Top with broccoli, 1/2 can onions and Parmesan cheese. Place fillets in dish; sprinkle with paprika. Bake, covered, for 20 to 25 minutes. If using chicken, bake for about 40 to 45 minutes. Stir rice. Top with Cheddar cheese and rest of onion. Bake, uncovered, 3 minutes. Serves 3 to 4.
Mix all ingredients except cheese and potatoes. Line the bottom and sides of 9-inch pie dish with mixture. Bake 25 to 30 minutes at 350°. Remove from oven and lay slices of cheese over meat. Pile mashed potatoes on top and place remaining cheese slices over potatoes. Bake 5 minutes or until cheese melts. Yields 6 servings.
Combine pretzels, margarine and sugar. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes; cool. Combine softened cream cheese, sugar and egg. Mix well. Fold in whipped cream. Spread in crust and chill. Dissolve strawberry gelatin in boiling water; add strawberries. Chill until partially set. Pour over cream cheese layer. Chill until firm.
Heat oven to 325°. Rub tenderloins with salt and pepper and place in baking dish. Sprinkle with garlic and arrange onions around pork. Melt 1 tablespoon margarine and combine with rosemary. Boil. Drizzle over pork and onions. Bake 45 to 60 minutes until tender and cooked through (170°). Remove pork and onions from pan. Add water to pan and deglaze. Stir in wine. Blend together flour and remaining margarine. Add to sauce and heat to simmer, stirring until sauce thickens. Season to taste. Slice and serve with onions and sauce. Serves 8.
Preheat oven to 350°. In heavy skillet over medium heat, cook sugar, stirring constantly until melted and caramel-colored. Pour into ungreased 9-inch round or square baking pan, tilting to coat bottom completely. In medium bowl, beat eggs. Stir in water, sweetened condensed milk, vanilla and salt. Pour over caramelized sugar; set pan in a larger pan (a broiler pan). Fill larger pan with 1 inch of hot water. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool. Chill. Loosen side of flan with knife; invert onto serving plate with rim. Garnish as desired. Refrigerate leftovers. Makes 10 to 12 servings.
Mix cake mix, eggs, water and Jell-O for 2 minutes. Add oil and mix until well blended. Pour into a 13 x 9 pan, sprayed with Pam or greased with Crisco and flour. Bake at 350° for 30 minutes. While cake bakes, make glaze with powdered sugar and lemon juice. When cake is done, use a fork to punch holes in top of cake. Pour glaze over cake while warm or even straight from the oven. Spread glaze close to edges.
Partially freeze rolls, then cut them in half. Melt margarine. Add rest of ingredients. Saute on low heat for 5 minutes. Spread on both sides of rolls. Place slices of ham and cheese on rolls. Wrap in foil and heat for 10 to 15 minutes at 350°.
Cook chicken in salted water. Cool, debone and cut in bite size pieces. Mix chicken, noodles, pimento, water chestnuts, celery and onions. Place in baking dish. Pour broth on top. Place chips and almonds on top of this and bake at 350° for one hour.
Combine Water, Sugar and Cornstarch into a saucepan. Cook until thick and clear. Remove from heat then add Strawberry Gelatin to saucepan.
Mix well; press into crock-pot. Top with extra ketchup. Cover and cook on low 8 to 10 hours or high 4 to 6 hours or cook in oven at 350° for 1 hour or until brown on top.
Soak beans overnight per package directions. In same water, bring to boil, reduce heat and simmer, covered, 1 hour. Drain and transfer to baking dish. Saute bacon (I chop mine into bite-size pieces before cooking). Remove with slotted spoon. Add to beans. Saute onion in bacon drippings until tender. Drain and add to beans. Add remaining ingredients and stir gently. Bake 1 hour in 350° oven. This is perfect for a buffet, as it retains its good flavor when cooled. This can be made a day or two in advance and refrigerated. Allow an extra 15 minutes cooking time.
Cook tortellini according to package directions. Drain in a colander. Chill by either refrigerating or placing the colander in a large bowl of ice water for 5 minutes. Drain well.
Preheat oven to 350°. In a large bowl, beat eggs. Add Eagle Brand milk, apples, water, margarine, cinnamon and vanilla. Stir in bread and raisins, completely moistening the bread.
Prepare cake as package directs. Stir in 1/2 package of coconut. Pour into 9 x 13 greased pan. Bake as package directs. When done, prick holes in cake with a fork over entire cake to bottom while hot. Stir cream of coconut and pour over entire cake. When cool, spread with Cool Whip. Sprinkle with rest of coconut. Store in refrigerator.
Thaw pastry 20 minutes. Heat oven to 425°. On a floured board, roll pastry sheet to a 14-inch square. In center of square, place chocolate, walnuts and butter. Pull pastry edges together; twist and turn. Place on ungreased baking sheet and bake 20 minutes. Let stand at least 10 minutes. Sprinkle with confectioners sugar and serve. Makes 6 servings.
Cut each slice of cookie mix in 4 pieces. Place in small cupcake tin. Make thumbprint. Bake until done. Mix pudding with milk and Amaretto. Fill cookie cups. Let cool. Top with whipped cream.
Mix jello with water until dissolved, then add all other ingredients. Let gel in 15 x 9-inch container. Serves 15.
Cook fryer with celery and onion. Pull chicken from bone, cut in large pieces and place in a baking dish. Pour soup and chicken broth over the chicken. Mix together, flour, buttermilk, and margarine. Bake at 350° for 1 hour.
Cream together the first 3 ingredients; add chocolate chips. Sift dry ingredients into bowl. Mix in wet ingredients. Pour into 9 x 13-inch greased pan. Then drop tablespoonfuls of cream cheese mixture around over top of cake. Bake for 25 to 30 minutes at 350°.
Place potatoes and onion in layers in bottom of greased baking dish. Add meat, salt and pepper. Pour soup over top. Bake at 350° for 45 minutes to 1 hour.
Mix rhubarb and sugar; let stand about 6 hours or overnight. In the morning, cook for 15 minutes (looks like sauce). Add the packages of jello; mix well. Pour into hot jars (sterilized) and seal with paraffin or lids. May also freeze.
In a large skillet, melt butter and lightly brown uncooked noodles, stirring frequently. Add broth, garlic powder, salt and pepper. Bring to a boil; add vegetables. Cover and simmer for 15 minutes or until vegetables and noodles are tender. Pour into serving bowl. Sprinkle individual servings with Mozzarella cheese.
Melt caramels in milk in double boiler. Add pecans; mix well. Drop by spoonfuls onto greased cookie sheet; cool. Mix Hershey bar and paraffin in saucepan until melted. Shape caramel into balls and dip into chocolate, then place on waxed paper to harden.
Bring peaches, water and nutmeg to boil. Pour 1/3 into a 2-quart casserole dish. Combine baking mix, sugar and milk; stir to form a dough. Turn out onto floured surface, roll out 1/8-inch thick and cut in 6 strips. Place 3 strips evenly over peaches. Add remaining peaches, cover with 3 strips of dough. Pour juice over dough and dot with margarine. Bake in 400° oven for 30 minutes, until brown and bubbly. Remove from oven and sprinkle with packets of sugar substitute.
First wash figs, discarding broken ones. In a large pot, place equal weights of figs and sugar; add a little water. Simmer, lightly covered, until figs are opaque. Turn off heat, add 1 sliced lemon and let sit in pot for about 4 hours to make figs plump. Reheat and pour into sterilized jars. Cool on rack. Jar tops will make popping sound as they seal.
Cut chicken wings at joints, discarding tips. Mix all other ingredients in bottom of roaster pan. (Do not cut up garlic.) Add prepared wings and baste. Bake at 375° for 1 hour, basting at least twice. Great finger food or serve with rice and vegetables for main meal.
Combine pumpkin, sugar, mace, cinnamon, nutmeg and salt in a bowl. Add milk and whip in beaten eggs. Put in unbaked pie crust and bake for one hour at 350°.
In a 5-quart pan, put ham hocks or bones. Cover with water. Boil with garlic, onion, cilantro and tomatoes. Simmer until meat comes off the bones. Remove bones. Cut up meat and return to pan. Add sausage, potatoes and carrots. Simmer until potatoes and carrots are starting to soften. Add macaroni and cabbage. Cook until tender. Add salt to taste.
Cream together oleo, sugars, eggs, milk and vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture. Mix together oats, coconut and corn flakes. Add to creamed mixture. Form into balls. Bake at 350° for 8 to 10 minutes or until set.
Preheat oven to 350°. Brown ground beef with onion in medium skillet; drain fat. Prepare stuffing according to directions on box. In large bowl, mix the cans of corn, sugar and nutmeg. Add ground beef and onion mixture and the stuffing to the corn mixture; mix well. Pour mixture into a 2-quart glass baking dish; cover with foil. Bake at 350° for 20 minutes, or until heated.
Mix well; top with bacon strips. Bake at 350° for 25 minutes.
Shred cabbage fine. Chop onion and green pepper. Mix with salt in a deep bowl. Pour boiling water over this. Cover and let stand for 1 hour.
Put all ingredients into blender. Blend until smooth. Pour into container and add enough water to make a total of 6 cups. Stir well when using as it will settle.
Cook bacon until crisp. Remove from pan, drain fat; reserve 2 tablespoons. Saute onions and zucchini in bacon fat. Add water; cover skillet and simmer 3 minutes. Add remaining ingredients and simmer, uncovered, for 5 minutes. Crumble bacon; add to lasagna mixture. Serves six.
Before you start, sample the sherry to check for quality. Select a large mixing bowl, measuring cup, etc. Check the sherry again, as it must be right. Pour 1 level cup into glass and drink fast as you can. Repeat. With an electric mixer, beat 1 cup butter in large fluffy bowl. Add 1 teaspoon thugar and meat again.
Cut meat into bite sized pieces. Brown meat with a little flour in small amount of corn oil. When brown, add the remainder of the flour and oil and stir until flour and oil are completely mixed. Chop chilies into small pieces. Put pork, chilies, garlic, tomatoes and some water into a large pot or pressure cooker. Add water stirring until consistency of gravy is reached. Add salt and cumin. Simmer until tender and flavors blend, about 1 hour. Stir when finished. Add more water if needed, or simmer with cover off if too thin, until proper consistency is reached. Pour over burritos or use as enchilada sauce.
Combine dry ingredients in large mixing bowl. Cut in shortening to dry ingredients until crumbly. Add buttermilk, one cup at a time; mix well. Place dough on floured board and knead dough until it is workable. Roll dough 1/2-inch thick and cut biscuits. Bake on greased cookie sheets at 450° for about 15 to 20 minutes.
In 8 x 13-inch glass pan, spread bean dip on bottom. Next, mix taco seasoning, sour cream and mayo; spread over bean dip. Next, spoon guacamole over sour cream layer. Next, layer onion, tomato and cheese. Place olives on top of cheese. Last, pour salsa over top.
Prepare stuffing according to package directions. Mix beef with evaporated milk. Divide meat into 5 patties. On wax paper, flatten patties to form 6-inch circles. Spoon 1/4 cup stuffing in center of each patty. Draw edges over stuffing and seal. Place in 9 x 12-inch baking dish. Combine mushroom soup, ketchup and Worcestershire sauce and heat until bubbly. Pour over meat. Bake, uncovered, in a medium oven at 350° for 45 to 50 minutes. Makes 5 servings. May garnish with parsley.
Drain clams and reserve liquid and set aside. Cook onion and bacon in a Dutch oven until bacon is browned. Stir in clam liquid, potatoes, salt and pepper. Cover and simmer until potatoes are tender. Combine cornstarch and 1/4 cup milk and add to potato mixture. Add butter, clams and remaining 3 3/4 cups milk. Cook over medium heat, stirring constantly until thickened. Do not boil. Yields about 8 cups.
Boil noodles. Cut cucumber and tomato into small pieces. Mix with noodles. Add Italian dressing, then Catalina. Mix together well and refrigerate.
Mix eggs with buttermilk and molasses in mixing bowl. Add all other ingredients; mix well.	Pour into 11 x 15-inch baking pan. Bake at 425° for 20 minutes or until cake tests done. Cut into large squares. Yields 24 squares.
Mix cake mix, pudding mix, eggs, oil and Mountain Dew beverage for 2 minutes with mixer. Pour into 2 prepared pans.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch rectangular pan or 2 round pans or a 12-cup Bundt cake pan. Beat all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s). Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes and Bundt cake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool Bundt cake and layers 10 minutes. Cool rectangle on wire rack. Invert onto wire rack and cool completely. Frost with caramel frosting. Makes 16 servings.
Cook jumbo shells according to package directions. Drain and rinse with cold water. Combine cheeses, eggs, broccoli, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons cheese mixture. Spread a thin layer of sauce on bottom of 13 x 9-inch baking pan. Place shells, open side down, in single layer in pan. Cover with remaining sauce. Sprinkle with additional Parmesan cheese if desired. Cover with foil; bake at 350° about 35 minutes or until hot and bubbly. Fills about 36 shells. Yields ten to twelve servings.
Grind cukes and onions in meat grinder, then sprinkle with the salt. Let stand 2 hours, then drain. Heat 1 quart vinegar. Mix the flour, sugar, turmeric, celery seed and mustard seed with 1/2 cup vinegar, then add to hot vinegar. Cook slowly until thick, then add ground mixture. Cook 10 minutes. Makes about 8 pints.
Mix all ingredients together. Bake at 350° for 1 hour. Can top with crumbs.
Heat oven to 450° and melt butter in a 13 x 9 1/2-inch pan. Sift together dry ingredients. Add milk and stir with fork until it clings; knead 10 times. Roll out on floured surface until 1/2-inch thick in a rectangle. Cut 16 strips approximately 4-inches long and 3/4-inch wide. Roll in melted butter and arrange in pan. Bake 15 to 20 minutes. Great with stews.
*Or use 1/4 to 1/2 cup Kahlua or coffee liqueur.
Cut cucumbers into paper thin slices. In bowl, mix slices with 2 teaspoons salt. Let stand at room temperature for 1 hour. Drain liquid from cucumbers. Stir in vinegar, sugar, dill and pepper. Cover and refrigerate at least 3 hours before serving. Serves 8.
In a tall, narrow saucepan, bring enough salted water to boil to reach just below the asparagus tips. Clean the asparagus and tie it in bundles. Add to the saucepan and cook just until crisp-tender. Drain and transfer to a serving dish.
Cut wieners in 1-inch pieces. Mix all remaining ingredients and pour over wieners. Marinate overnight. Cook over medium heat for 30 minutes or until wieners expand. Serve hot.
Pour over other ingredients. Stir and bake at 250° for 1 hour. Stir every 15 minutes.
Heat the butter in a heavy casserole and saute the chicken pieces with the onion until the chicken is golden. Add the thinly sliced potatoes and the stock. Cover and cook on a low heat for about 25 minutes. Add the new potatoes and cook for about 20 minutes more or until chicken and new potatoes are tender. Remove the chicken pieces and new potatoes and work the stock through a sieve. Return stock to casserole. Season to taste. Add the chicken and potatoes, corn and capers. Simmer for 5 minutes. Add cream and cook just long enough to heat through. Serve in deep soup plates with avocado sauce on the side.
Melt butter and 1 cup sugar; set aside. Mix 1 cup sugar and cinnamon in large bowl. Open 2 cans biscuits; cut each biscuit into quarters. Toss cut biscuits into sugar and cinnamon mixture; coat well. Toss sugar coated biscuits into well-greased tube pan. Pour 1/2 butter sugar mixture over biscuits; add chopped nuts. Cut remaining 2 cans of biscuits into quarters and repeat directions. Bake 45 minutes at 350°. After removing from oven, invert onto large plate.
Finely chop pepper and onion and set aside. Peel and chop potatoes into small cubes. Place butter in a large stew pot and lightly saute potatoes. Add seasoning to taste, usually lightly covering potatoes will do. Stir constantly. Add pepper and onion and continue to saute with potatoes. Stir. Slice sausage into thin slices and add to sauteed mixture. Stir. Add full jar of spaghetti sauce and completely blend mixture. Add water and mix until it is consistency of thick stew. More seasoning may be added, if desired. Let simmer on low heat for 15 to 25 minutes or until potatoes are soft. Serves 5 to 6 people.
Cook sugar, water and cornstarch until thick. Add strawberry jello, strawberry flavoring and food coloring. Let cool. Put fresh strawberries in cooked pie shell and pour filling over strawberries. (Can smooth filling, a little, on pie shell before putting strawberries in shell.)
In large bowl, combine taco mix, flour and salt. In a small bowl, blend egg and milk. Dip chicken in egg mixture, then in flour mixture. Fry in hot shortening until chicken is thoroughly cooked.
Combine flour, soda, salt and cocoa. Set aside. In a large bowl blend sugars. Add butter and beat well. Then add eggs and vanilla. Beat at medium speed until light and fluffy. Add dry ingredients and chips and blend at low speed until combined. Drop dough by tablespoon onto ungreased cookie sheets, 1/2-inch apart. Bake 21 to 23 minutes at 300°. Transfer to a cookie rack.
Cook fettucini noodles according to package directions and drain. In medium skillet cook and stir chicken, mushrooms, celery and butter until celery is tender. Add cream and heat; do not boil. Toss with fettucini and remaining ingredients. Serve immediately. Reheat in microwave on Medium power.
Prepare noodles, according to directions. In a large pot, bring 5 quarts salted water to a boil. In frying pan, melt the butter over medium heat. Add the bacon and sage and fry until they are both crisp, about 5 minutes. Add the chicken livers and fry, stirring frequently for 3 minutes. Season to taste.
Cream together shortening and sugar; add and mix together flour, baking powder and salt. Stir vigorously for 2 minutes, adding milk as you mix. Add eggs and mix for one minute. Add blueberries. Bake in greased 9 x 13-inch pan at 350° for 50 minutes.
Cook ingredients until thick; let cool. Put strawberries in baked pie shell. Pour thickening over them. Store in refrigerator. Put Cool Whip on if you like.
Bring to a boil 4 quarts of water in a large pan. Separate ravioli and slowly put them in boiling water. Cook for 20 minutes or until tender.
Mix sugar, margarine, milk and cocoa; heat over medium heat until sugar is dissolved. Add to the sugar mix, oatmeal, coconut, peanut butter, salt, vanilla and marshmallows. Remove from heat. Stir to mix all thoroughly as marshmallows will melt. Drop by spoonfuls on cookie sheet. Allow to cool.
Preheat oven to 350°. Mix all ingredients. Drop by teaspoonfuls onto cookie sheet sprayed with nonstick cooking spray. Bake 10 to 12 minutes. Cool before removing from cookie sheet. Yields 5 dozen.
Mix all ingredients; put in hot greased skillet (cast iron). Bake at 350 degrees until brown or done.
Mix together. Add milk, a small amount at a time, until the right consistency. May use regular sweet milk. Fry on lightly greased griddle.
Mix all together. Pour into greased 9 x 13-inch pan. Bake in a 350° oven for 45 to 50 minutes.
Peel potatoes and slice lengthwise. Place in medium casserole. Sprinkle whole box of brown sugar over potatoes. Then pour carton of whipping cream over sugar and potatoes. Bake at 350° for about 45 minutes or until potatoes are tender.
When loaves are almost thawed, cut into 1/2 inch cubes. Put into 9 x 13-inch pan or Bundt pan. Let thaw completely. Mix the other ingredients together and pour over the bread cubes. Let rise for 30 minutes. Bake at 350° for 30 minutes or until golden brown.
Beat eggs and sugar well. Mix all and put in refrigerator for 1 to 1 1/2 hours. Dough will be sticky. Using plenty of flour, so can roll out, cut with crimper, if you have one, and fry in deep fat.