HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place flour in a bowl. Beat eggs and milk in another bowl. Place bread crumbs in another bowl. Roll balls first in flour mixture, then in egg mixture, then in bread crumbs. Now they are ready for deep frying. Place meat balls in wire basket for deep frying. Fry a few at a time, covering bottom of wire basket. Pour cooking oil in fryer at depth of 2 inches. Heat to 375°, then lower the basket containing sauerkraut balls in the hot oil and cook until golden brown; remove to dry on paper towel.
Blend together applesauce, sour cream and salad dressing. Add celery seed. Chill.
Place olive oil into frying pan and heat through. Add chicken and stir-fry just until browned. Set aside. Mix milk and soup. Crumble 1 can of the onion rings into the mixture. Add the cooked chicken and mix well. Place the green beans into baking dish. Pour the mixture over the beans. Place the remaining can of onion rings on top. Bake at 350° for 15 to 20 minutes.
Melt margarine in saucepan. Add lemon juice. Dip chicken in mixture. Roll in mixture of dry ingredients and place on cookie sheet or cake pan. Bake for 1 hour at 350°. Yield: 6 to 8 servings.
Weigh the plums after pitting. Mix everything together and boil to a jelly consistency.
Cook bacon in a large skillet until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook chicken in hot drippings 6 to 8 minutes or until no longer pink and juices run clear, turning once. Spread mayonnaise and Dijon on cut sides of rolls. Top bottom half of each roll with cooked chicken breast half, 1 slice cheese, 1 slice cooked bacon, 1 tomato slice and 1 lettuce leaf. Cover each with top half of roll. Makes 4 sandwiches.
In a large glass dish, 9 x 13, prepare the jello according to package (except use 2 cups hot and 1 cup cold water). Add drained oranges. Add pineapple. Mix well and refrigerate. Cover with foil until firm. Arrange marshmallows in a single layer. Put a thin layer of Cool Whip on top of marshmallows; cut in squares.
Mix oil, eggs and brown sugar. Mix dry ingredients. Pour egg mixture over flour mixture. Add milk and mix well. Pour into a well-greased 9 x 13-inch pan. Sprinkle with cinnamon. Bake 30 minutes at 350°.
Bake in 350° oven for 1 to 1 1/2 hours.
Brown ground beef and onions and drain. Place in bottom of a 2 1/2 quart Pyrex dish. Pour corn on top of beef. Place mashed potatoes on top layer. Dot with butter. Bake at 350° for 30 to 35 minutes, uncovered.
Mix first four ingredients well. Spread on Melba rounds and bake on baking stone or baking sheet for 5 to 10 minutes. Chop green and red peppers finely and sprinkle on each round. Serve.
Preheat oven to 350°. Boil noodles; drain and put in oblong baking dish. Mix soup and milk; pour over noodles and stir. Break up ham and stir into noodle mixture. Sprinkle cheese on top. (You can add more cheese, if desired.) Dot with butter. Bake 25 to 30 minutes.
Combine first 4 ingredients in saucepan. Cook over medium heat, stirring constantly until it comes to a boil. Boil 4 minutes. Remove from heat. Add chips and creme. Beat until chips are melted and mixture begins to thicken. Mix in vanilla and walnuts. Pour into buttered 9x13 pan. Cool and cut into squares. Makes about 3 pounds.
Cream margarine; mix with grated cheese. Sift pepper and salt with flour. Gradually add flour mixture to margarine. Add Rice Krispies crushed slightly. Make small balls. Place on a baking sheet. Press flat with a fork. Bake at 350° for 12 to 15 minutes. Makes about 60. Cool on a wire rack.
Add yogurt and cool whip to jell-o. Pour into graham cracker crust. Refrigerate.
Cook string beans. Cut in 1-inch pieces. Toss beans with oil, vinegar, onion, garlic and pepper. Pour in an ungreased 1-quart casserole dish. Mix bread crumbs and margarine. Sprinkle over beans. Cook, uncovered, at 350° for 15 minutes. Nice for company! Enjoy.
Combine all ingredients, except cheese. Place in casserole dish and top with cheese. Bake 1 hour or until cheese melts.
Dissolve yeast, water and sugar in small bowl. Put 1 cup of flour and the salt in a large bowl. Add oil, milk, egg and yeast mixture. Blend until moistened. Beat with electric mixer 3 minutes at low speed. Stir in by hand 1 1/2 to 2 cups of flour (enough to make batter stiff). Cover; let rise until double. Push down; shape into round loaf. Place on cookie sheet; let rise 30 minutes. Bake for 30 to 45 minutes at 375°.
Melt butterscotch morsels in microwave. This takes about 2 minutes. Stir twice. Add chow mein noodles and cashews to melted butterscotch morsels. Drop in clusters on wax paper. Let sit to harden.
Grease cookie pan with sides. Cream well sugar and Crisco. Then add eggs, one at a time, mixing after each and chocolate. Sift together flour and salt. Mix well, then add vanilla and nuts. Blend and spread in pan. Bake at 350° for 20 to 30 minutes.
Start oven at 225°. Mix pretzel sticks (broken smaller) with peanuts and	cereal. In large roasting pan, heat butter until melted and stir in Worcestershire sauce, garlic, onion and celery salt. Mix well and pour over cereal mixture; mix well. Cover and	bake 1 hour. Remove cover; stir well and bake 1 hour more. Stir occasionally. This makes 4 quarts of flavorful nibbles.
Cut shortening into flour; add hot water. Cool slightly. Roll between wax paper. Makes 4 crusts or 2 double crust pies. Freezes real well.
Cook spaghetti. Also cook broccoli until tender and drain. Melt cheese with milk. Place spaghetti in 9 x 13-inch pan; place broccoli on top of spaghetti. Put diced ham on top of broccoli, then pour cheese on top of all of it. Place in oven until warm all the way through. Serve while hot.
Fry bacon until crisp. Crumble and set aside. In a medium saucepan, melt butter and saute onion. Stir in flour, salt and pepper. Cook 2 to 3 minutes, stirring. Slowly stir in milk and cook 5 minutes until thick. Add crab, sherry and cheese, stirring to combine. Split and toast English muffins. Poach eggs. Arrange eggs on muffins and cover with crab sauce. Sprinkle with bacon and serve. Yields 4 to 6 servings.
Pour boiling water over sugar, shortening and salt; let cool. Add 1 cup tepid water to yeast and dissolve; then sift in flour. Mix other ingredients well and knead well. Place in refrigerator for 8 hours before using. Make into rolls and let rise until double in size. Bake at 450°. Dough is good for 2 or 3 weeks.
Brown beef and onion, drain. Add Prego sauce. In bowl, combine remaining ingredients. Boil manicotti noodles in salted water for 3 to 5 minutes. Add noodles carefully so as not to break; drain gently. After noodles cool, fill with cheese mixture (egg, cottage cheese and Parmesan). In baking dish, pour thin layer of sauce. Arrange filled noodles over sauce. Make sure noodles do not touch. Pour remaining sauce over noodles. Top with remaining Parmesan cheese. Cover and bake at 375° for 30 minutes.
Mix all with mayonnaise until moist. Put in casserole. Top with 1 1/2 cups potato chips and 1/2 cup Cheddar cheese. Bake at 350° for 1/2 to 3/4 hour.
Break the pretzels; add melted butter and 3 tablespoons sugar. Pat in bottom of 9 x 13-inch pan. Bake at 350° for 6 to 8 minutes. Let cool.
Combine all ingredients in baking dish. Cover and bake for 1 hour at 350°.
Place butter in shallow microproof baking dish. Place in oven. Cook High 1 minute. At pause, add maple syrup, blend well. Add bananas and spoon mixture over bananas. Cook High for 1 minute. At pause, turn bananas and cook for 1 1/2 minutes more on High. Sprinkle with lemon juice and cinnamon. Serve warm.
To microwave: Place onion in 2-quart microwave-safe casserole. Cover with lid; microwave on High 3 minutes or until tender, stirring once during cooking. Add spinach. Cover; microwave on High 5 minutes or until spinach is thawed, stirring twice during cooking. Stir in soup, sour cream, cheese and spices.
Follow cake box directions and bake. As soon as cake is done, take out of oven and poke holes all over cake. Then pour condensed milk over cake. Make sure you cover the whole cake. Then pour caramel topping over the condensed milk. Cover cake and refrigerate until cool. Before serving, cover with Cool Whip and sprinkle crushed Heath bars and nuts.
Mix together first 7 ingredients. Add apples and flour. Mix together and bake in a 350° oven for 45 minutes (325° in glass) in a 9 x 13 x 2-inch pan or a Bundt pan. Can be served warm or cold with ice cream or whipped cream.
Set aside 1 cup flour. In large bowl mix remaining flour, sugar, salt and yeast. Stir in water and margarine. Mix in only enough reserved flour to make a soft dough. On floured surface knead 4 minutes. On greased baking sheet, roll dough to 10 x 14-inches. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternate sides, folding strips at an angle across filling. Let raise 15 minutes.
Rinse crab and drain well. Flake or tear apart. Mix cheese, crab and juice. Cover with cocktail sauce. (Make sure it's Hoffman's - will make a difference in the taste.) Best if refrigerated for 2 to 4 hours.
Cream butter and sugar until soft and combined. Break the eggs into the butter and sugar; beat together with a large spoon. Beat well. Add the corn meal, then sift in the flour alternately with the milk, beating after each addition, until all ingredients are combined. Divide into 12 greased muffin pan sections. Bake at 375° for 20 minutes.
Sift and measure the flour. Resift with the soda and salt. Cream butter and sugar until light. Add beaten eggs, buttermilk, and mashed bananas to creamed mixture. Add flour mixture, beat thoroughly. Pour into well greased loaf pan and bake for one and a half hours at 350 degrees.
Boil the hen until tender, take meat off the bones and save the broth. Place remaining ingredients in a large pan or dish and mix. Place the chicken on mixture and cover with broth. Add hot water, if needed. Cover with foil and bake at 350° for 1 1/2 hours.
Mix everything but the marshmallows together and pour into a 17 x 11-inch greased and floured baking pan. Bake at 300° for 30 minutes. Take cake out and turn oven to 350°. Put marshmallows over cake and put back into oven until the marshmallows are puffy and brown, 7 to 10 minutes.
In a large bowl, beat eggs until foamy. Cook spinach according to directions. Drain and press out liquid. In a 10-inch skillet, heat oil and gently cook onions until wilted. Stir spinach and onions into eggs with ham, cheese, Ricotta cheese, salt and pepper. Line a 10-inch pie plate with half the pastry. Add spinach mixture. Cover with remaining pastry. Cut 6 (1-inch) vents in it. Seal and flute the ends. Bake in preheated 425° oven (on the rack below center) until golden, 40 minutes. Let stand 10 minutes before serving. Makes 8 servings.
Dissolve jello in boiling water and add the juices of the blueberries and pineapple to make 1 cup. Add pineapple and blueberries. Let congeal in 2-quart dish.
Sift dry ingredients together. Add all other ingredients. Mix well. Turn into loaf pan. Bake at 350° for 1 hour. Cool and keep refrigerated.
Mix all ingredients except buttered crumbs. Reserve stuffing mix crumbs for topping. Saute onion in 3 tablespoons butter before adding to other ingredients. Dilute soup with 1/3 cup milk. Bake at 350° for 30 minutes.
Cream together butter and cream cheese; add sugar. Beat egg yolk. Add flour and vanilla. Chill 1 hour. Shape into 1-inch balls. Put on greased cookie sheet. Press pecan into cookie. Bake at 350° for 12 minutes.
Cook chicken; save broth. Cool chicken; cut up and put in baking dish. Mix soup and broth; pour over chicken. Mix flour with margarine until crumbly; add milk. Pour over chicken and bake at 375° for about 30 minutes or until crust is golden brown.
Combine all ingredients in a large pot. Boil for 3 minutes, stirring constantly. Boil jars and tops before filling. Seal.
Mix diced chicken, celery and lemon juice together; chill. Mix together rest of ingredients; stir into preceding mixture. Chill before serving.
Step #1: Simmer ribs for about 1 hour until tender, but not falling apart. Drain liquid.
Grease bottom of 10-inch spring-form pan. Preheat oven to 325°. In large bowl with mixer at high speed, beat eggs and 1 cup sugar until light and foamy (5 to 7 minutes). Stir in 1 tablespoon water. Add flour, cornstarch and baking powder. Stir until blended. Pour in pan; bake 35 to 45 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 5 minutes. Remove cake from pan. While cake is warm, cut cake horizontally into 2 layers. Place layers, cut side up on rack. In cup, stir instant coffee plus 1/4 cup warm water until coffee dissolves. Drizzle coffee mixture over 1 cake layer; drizzle orange juice concentrate over the other cake layer. Cool completely.
Sift 3 cups flour with baking powder, sugar, salt and soda. Cut in the shortening. Dissolve yeast in the water and add enough sour milk to make 1 cup of liquid. Add to the dry ingredients. Stir in additional flour to make a stiff dough. Turn out on board and knead for 1 minute. Roll out 1/2-inch thick and cut with biscuit cutter. Place in pan and let rise 1 hour. Bake about 15 minutes at 425°.
Cook bouillon cubes in 1 quart water with celery and onions. Add potatoes, vegetables and 2nd quart water. Cook 30 minutes. Add soup and cheese. Cook over low heat until cheese melts. Fry bacon until crisp. Crumble into soup. Serve with crackers.
Cream sugar and Crisco well. Add eggs and flour alternately. Add other ingredients, stirring in pineapple well. Bake at 300° to 350° for 90 minutes. Use a Bundt pan.
In a double-boiler, melt butter and chocolate very slowly. Add sugar and salt until dissolved. Stir in milk, slowly. Makes 1 quart. Serve warm over cake and ice cream.
Cream together sugar and shortening. Beat in eggs, one at a time. Add uncooked oatmeal, alternating with milk. Sift together flour, salt and cinnamon. Blend into oatmeal mixture. Stir in raisins. Bake at 350° for 15 to 18 minutes.
Select one beautiful bundle of joy. Choose weight and color to accommodate family preference. Choose one self-rising flour so you'll never have to worry about weight or height. Sprinkle generously with affection and pat dry (constantly in the beginning). Marinate in love for the next few years, adding a new ingredient when appropriate. Never pour into a mold. Your cookies need plenty of room to expand.
Preheat oven to 400°. Place goose, breast side up, on rack, about 1-inch from bottom of roaster. After 30 minutes, turn down to 375° and prick goose with fork around breast, back and drumsticks, letting excess fat escape. Let cook about 20 minutes per pound.
In saucepan, cook onion and garlic in oil until tender. Stir in remaining ingredients. Simmer, covered, 5 to 10 minutes. Store in refrigerator. Makes 2 cups.
Preheat oven to 450°. In a large frying pan, cook onions in butter over medium heat. Stir occasionally until onions are soft and begin to brown, 15 to 20 minutes.
Brown beef and onions. Drain fat. Add other ingredients. Bring to a boil and simmer for 45 minutes. Cook spaghetti and mix together. Great with Parmesan cheese.
Cook spinach according to package directions; drain well, reserving 1/2 cup liquid. Set spinach aside.
Place potatoes in microwave safe plate. Prick with fork. Microwave until tender 18-22 minutes, turning once. Let stand 5 minutes. Cut each potato in half lengthwise. Scoop out pulp leaving 1/4 inch shell. Save pulp for another use. Combine oil and hot pepper sauce. Brush over potato shells. Sprinkle with chili powder. Cut each shell in half lengthwise. Place on baking sheet coated with non-stick spray. Sprinkle bacon, tomato, onion and cheese. Bake 450 degrees 12-14 minutes or until heated and cheese melts. Serve with sour cream. Makes 8 Servings - 4 points.
Combine orange juice, milk, strawberries (washed and hulled), pineapple, banana and coconut extract in container of an electric blender; process until smooth. Pour into glasses and serve immediately.
Dissolve Jell-O , Kool-Aid and sugar substitute in hot water. Add cold water now. If you don't have popsicle trays, you can use ice trays. Fill trays, cover with Saran Wrap over top and place toothpick into Kool-Aid for sticks.
Put flour in one flat bowl. Mix eggs and 1 tablespoon water in another. Mix bread crumbs and seasoning in a third. Dip each piece of meat into flour, then egg, then crumb mixture. Brown coated meat in oil and top with onion slices. Add remaining water (if needed). Cover and cook over low heat for 20 minutes or until done.
Bring to boil; add squash. Bring to boil again. Boil only 2 minutes. Pack into jars, fill with liquid and seal.
Cream sugars and margarine. Add egg and vanilla. Mix well. Mix dry ingredients and mix with creamed mixture. Add oats, chocolate chips and pecans. Drop by tablespoon onto cookie sheet and bake at 350 degrees for 10-12 minutes.
Cream shortening, sugar and salt. Add beaten eggs. Sift dry ingredients and stir into mixture, mixing well. Stir in nuts and vanilla. Drop on greased cookie sheet and bake at 350° for 12 to 15 minutes.
Heat oven to 375°. Grease a glass baking dish, 11 x 7-inches. In medium size saucepan, combine peaches, 1/2 cup of the sugar and water. Bring to boil, stirring frequently. Keep mixture hot.
Combine all ingredients. Rub mixture over chicken 30 minutes before grilling. Grill chicken for 10 minutes. Turn and cook for another 15 to 25 minutes. Pierce chicken with a fork. When the juices run yellow, the chicken is done.
Mash avocados; mix in everything else. Add 1 to 2 tablespoons mayonnaise.
Combine gelatin and sugar. Add boiling water and stir until dissolved. Stir in cold water and juices. Chill.
Stir the first 3 ingredients well. Add remaining ingredients. Beat well. Drop corn batter into hot oil by tablespoons. Fry 4 minutes until golden brown. Serve hot with syrup or plain as vegetable with chicken.
Sift the flour. Add baking powder. Set aside. Cream the butter or margarine, cream cheese, milk and sugar. Add beaten egg yolk. Add flour mixture. Knead until smooth dough. Chill dough.
Cut bacon in 1-inch slices. Place in boiler or frying pan. Cook slow until brown; add diced onion. Saute until onion is tender. Drain 1 can of beans. Add to onion and bacon. Add the other can including liquid. Cook on low heat for a few minutes.
Drain beans and put into casserole dish. Cover with soup. Top with onion rings. Bake at 350° for 30 minutes.
Combine green beans and artichoke hearts in a bowl. Pour salad dressing over top; toss. Chill at least 2 hours; drain. Spoon green bean mixture into 9 x 12-inch baking dish. Sprinkle top with mixture of bread crumbs and Parmesan cheese. Bake at 350° for 30 minutes. Serves 6.
Blend flour, baking powder, soda and salt. Cream butter and sugar. Add eggs and beat well. Add dry ingredients alternately with orange juice and peel, ending with dry ingredients. Fold in cranberries and nuts. Divide batter evenly between 2 greased and floured loaf pans. Bake at 350° for 1 hour. This freezes well.
Beat ingredients together, put into buttered casserole and bake at 350° for about 1 hour.
Cream shortening and sugar; add eggs and beat well. Make paste of food coloring and cocoa and stir in. Add milk alternately with sifted flour. Add vanilla. Add soda to vinegar in separate bowl, then add soda/vinegar mixture to cake and blend. Do not beat. Pour in well-greased, lightly floured 8-inch pans (3). Bake at 350° for about 30 minutes. Cool and frost with Red Velvet Frosting.
Combine cream cheese, sugar and milk. Mix well. Fold in Cool Whip. Layer cake, cheese filling and pie filling in glass serving dish. Chill.
Cook to boiling the syrup and Eagle Brand milk, stirring constantly for 15 minutes. Drop by tablespoons onto pecan halves on buttered wax paper. Freeze until ready to dip (2 hours). Dip in chocolate (almond bark works well).
Combine sugar, butter, water and flavoring. Cream with mixer or by hand. It can be put in cookie press or rolled and cut. If put in press, I use 1/3 cup water.
You will also need 1 Reynolds large oven bag. Preheat oven to 350°. Shake flour in oven bag. Place in a 13 x 9 x 2-inch baking pan. Add orange juice, honey and mustard to bag. Squeeze bag to blend ingredients. Sprinkle pork chops with basil and seasoned salt; place in bag. Place carrot and apple slices in bag around pork chops. Close bag with nylon tie; cut 6 (1/2-inch) slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand in bag 5 minutes. Makes 4 servings.
Prepare your favorite pastry or a packaged mix for a 9-inch single crust. Evenly brush entire surface with butter. Set aside.
Cut rhubarb into 3/4-inch pieces (approximately 3 cups). Heat oven to 300°. Pour boiling water over rhubarb. Let stand 5 minutes. Drain water. Spoon rhubarb into baking dish. Spoon sugar over rhubarb and bake 15 minutes. Stir and bake 15 more minutes.
Beat all ingredients and place in pie shell. Chill. May be served with your favorite fruit topping, cherries, strawberries, blackberries, etc.
Cook potatoes. Drain. Mash into large chunks of potatoes. Mix milk and sour cream. Pour and mix into potatoes. Add grated cheese. Cover top of potatoes with cheese and chives. This all goes into a casserole dish that's been greased. Bake at 350° for 1 hour and 15 minutes.
Arrange asparagus flat on a large plate. Grate boiled eggs and spread on top of asparagus. Sprinkle with salt and pepper to taste. Spread a thin layer of mayonnaise on top of this. Last, spread a layer of stuffed olives on top. Refrigerate until serving.
Layer first 6 ingredients in a 2 1/2-quart bowl. Set aside. Combine mayonnaise, sour cream and white pepper. Spread over salad, sealing to edge of bowl. Cover and chill 8 hours. Toss before serving.
Unroll crescent rolls and cover cookie sheet. Bake and cool. Mix mayonnaise and dressing mix; spread on cool crust. Cut vegetables into small bite-size pieces and cover cream cheese mixture. Let stand 4 to 6 hours.
Place chicken in a 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 30 minutes. Then, mix together all other ingredients; spread evenly over chicken. Cover with foil and continue baking 30 to 40 minutes more or until chicken is tender. Serves 4.
Break lettuce into pieces and layer with rest of ingredients in the order listed. Place in refrigerator to mellow overnight (covered). Toss when ready to serve.
Prepare macaroni according to package directions. Add all other ingredients; blend well. Simmer until onion and pepper are done.
Mix cream cheese, Cheddar, onion, green pepper, pimentos, lemon juice, salt and Tabasco. Roll in ball; refrigerate 30 minutes. Take out of refrigerator. Roll in pecans.
Preheat oven to 350°. Cream butter. Add brown sugar and sugar and cream well. Combine egg, vanilla and milk and beat until smooth. Sift together flour, baking soda, baking powder and salt and add to the mixture. When beaten smooth, add oats or wheat flakes. Beat the mixture well. Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10 to 12 minutes until light brown. Makes 3 dozen. Can add any optional ingredients, if desired.
Prepare cake mix as directed on package, baking in 24 paper lined muffin cups. Remove from oven. Poke a hole down through the center of each cupcake with a plastic drinking straw (larger holes can be made around the center hole). After holes are made, pour milk into shaker cup; add pudding mix and powdered sugar. Cover and shake vigorously 1 minute. Before pudding thickens, pour pudding into holes. Allow remaining pudding to thicken; then spoon over top of each cupcake, swirling it to frost the cupcake. Refrigerate until ready to serve.
Quarter potatoes (do not peel), one or two per person. In a 9 x 13-inch roasting pan, add the oil and garlic and toss to coat potatoes. Add salt and pepper to taste. Bake, uncovered, for about 40 to 50 minutes, turning potatoes once or twice to brown. When done, dot with butter.
Mix all ingredients together. Put into a cheesecloth bag. Press in between two boards for about 1 hour. Then slice and serve.
Combine sugar and flour in bowl. Add; mix well. Add next 4 ingredients; mix gently. Pour into pie shell. Bake at 325° for 1 hour. Serve warm, garnished with whipped cream.