HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef, oatmeal, salt, pepper and onion together. Make small balls. Fry in pan with melted butter until brown. Drain. Combine catsup, Worcestershire sauce, vinegar and brown sugar. Pour over meatballs. Simmer on low heat for 30 minutes.
Mix brown sugar, flour and salt with beaten egg yolks and 1/2 cup milk. Add 1 cup milk and cook until thick. Add butter. Fill baked crust. Add meringue and brown.
Overlap potato slices in greased pan. Combine next 5 ingredients and pour over potatoes. Bake at 400° for 25 minutes.
Melt butter, stir in flour and seasonings. When well blended, slowly add milk, stirring constantly over low heat until mixture thickens and boils. Remove from heat and stir in well-beaten egg yolks. Fold in salmon; cool. Fold in stiffly beaten egg whites. Pour into greased 1 1/2-quart baking dish. Bake at 425° for 20 to 25 minutes. Yields 6 servings.
Cream Parkay and sugar. Add eggs and bananas. Add dry ingredients. Bake in greased and floured loaf pan at 350° for 1 hour.
Cook beef and onion until pink is gone and drain. Add remaining ingredients and simmer until hot and thick. May add salt and pepper to taste. Put on broiled hamburger buns.
Beat cream cheese until smooth. Add mayonnaise and beat until blended. Stir in crab meat. Pour into 1-quart baking dish. Top with almonds. Bake at 350° for 15 to 20 minutes. Serve with crackers, Triscuits or party size bread pieces.
Wash oysters and boil with other ingredients until all substance is out of the oysters. Strain the liquid from the ingredients and pour back into pot. Add big spoonful of butter mixed with flour. Remove oysters from shells and add to mixture. Stir up to egg yolks with a cup of cream and cook in pot. Don't let soup boil.
Dissolve jello with boiling cranberry juice. Add cold water. Chill until partially set, 1 hour. Add cranberries to jello and fold Cool Whip in lightly. Spray mold with Pam. Let set.
Melt butter. Combine all ingredients and mix well. Place in a greased deep-dish casserole. Bake at 350° for 1 hour.
Cream butter and sugar until fluffy. Beat in eggs and vanilla. Sift flour with baking soda, baking powder and spices. Stir into butter mixture alternately with pumpkin, ending with flour. Stir in milk, walnuts and raisins. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 1 1/4 hours or until toothpick inserted in middle comes out clean. Cool in pan 30 minutes, then turn out onto a cake rack to finish cooling.
Combine strawberries, gelatin, and sugar in a saucepan. Mix well. Cook until sugar melts, stirring constantly. Cool. Combine milk, pudding mix, sour cream, and whipped topping in a bowl. Mix well. Layer vanilla wafers, pudding mixture and strawberry mixture alternately in glass bowl until all ingredients are used. Chill overnight.
Pour pecans in bottom of pie shell with 3/4 cup chocolate chips. Pour mixture of remaining ingredients over nuts and chips. Bake at 375° for 30 minutes.
In large skillet combine chicken and about 1/3 of Italian dressing. Saute until chicken starts to brown. Add vegetables and remaining dressing. Cover; simmer 7 to 12 minutes, until vegetables are crisp-tender; stirring frequently. Serve over pasta. Sprinkle with grated Parmesan cheese if desired. Quick, easy and healthy.
Put all ingredients in crock-pot. Stir together. Cook on low heat for 2 hours, stirring occasionally. Drop by teaspoon onto Saran Wrap. When cool, peel off Saran.
Trim fat from chops. Brown both sides lightly. Remove. Brown onions in drippings. Remove from heat and add applesauce. Mix well. Spread well drained sauerkraut on bottom of a baking dish or electric frypan. Put in chops, then applesauce mixture. Bake for 1 hour at 240° in frypan or 1 1/2 hours at 350° if in oven. Serves 6 to 8.
Combine ingredients for meatballs. Roll into small bite size balls. Brown meatballs in 1/4 cup margarine.
Mix concentrate and pineapple together. Grate apples directly into this to prevent browning. Mix well. Add sugar, frozen coconut and gelatin. Just before serving, add the ginger ale or Sprite. Also, if using bananas, add just before serving.
Cook rice and allow to cool. Saute vegetables in margarine. Add beaten eggs and scramble and mix it together with ginger and garlic. Add rice to vegetable/egg mixture and add salt and soy sauce to taste.
Mix all ingredients. Pour in two 9 x 13-inch pans, sprayed with Pam. Cook in a 375° oven for 25 to 30 minutes until browned on top.
Combine the cream and rosemary in a saucepan. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, about 15 minutes. Cook the ravioli in boiling salted water until done. Drain and return to the pan. Pour cream sauce into the pan. Squeeze 2 teaspoons juice from the lemon and add to pasta along with the salt and pepper. Toss. Serve sprinkled with the chives. Add plenty of Parmesan cheese.
Mix pudding and milk; add sour cream and 1/2 Cool Whip. Add drained pineapple. Layer pudding mix and vanilla wafers. Top with remaining Cool Whip. Cool. Serve.
Cover chicken with water; add salt and saffron. Boil; simmer, covered, until tender, about 2 hours.
Split shrimp and season with salt, pepper and cayenne pepper (be careful with the cayenne!); set aside.
Beat milk and egg. Put cooked macaroni into a greased 9 x 12-inch baking pan. Pour milk and egg mixture in, refrigerate a couple of hours.
Mix cake mix and margarine until crumbly. Save some for topping and press remainder into 9 x 13-inch pan. Soften marshmallow cream in microwave (30 to 40 seconds on High) and mix with peanut butter. Spread over crumbs and top with reserved crumbs. Bake at 350° for 20 minutes.
Dust chicken with flour and spices. Brown on all sides in margarine. Remove chicken when browned and place skin side down; line baking dish. Add syrup from pineapple, soy sauce and sugar to margarine in skillet. Stir all chicken pieces and drippings into sauce. Pour sauce over chicken. Bake, uncovered, at 350° for 1 hour, turning chicken after 30 minutes. When turning the chicken, add the pineapple pieces and baste.
Cream the sugar and butter well. Add eggs, flour and flavoring. Mix well with electric mixer at high speed. Pour into a well-greased and floured tube pan and bake 1 1/4 hours at 325°.
In skillet, melt butter and brown chops. Add vegetables, basil and Cup-a-Soup blended with water. Simmer, covered, 45 minutes or until chops and vegetables are tender. Makes about 2 servings.
Mix gelatine, sugar and pineapple. Set in refrigerator until jelled. Cut brown off of angel food cake. Tear into pieces. Prepare 2 envelopes of Dream Whip. Fold into gelatine-pineapple mixture, etc. Set in refrigerator. Put whipped cream or Cool Whip all over this.
Heat the oven to 350°. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes. Drain the pasta. Place ziti in a large bowl. Mix with the Ricotta and half the Mozzarella.
Defrost potatoes. In a large bowl, combine the potatoes, 1/2 cup melted margarine, salt, pepper, onion, soup, sour cream and cheese. Place in a buttered 13 x 9-inch pan. Mix crushed cornflakes with 3 tablespoons melted margarine. Sprinkle over mixture. Bake, uncovered, at 350° for 1 hour.
Combine dry ingredients. Cut in butter. Add the milk; mix only until the dry ingredients are moistened. Dough will be lumpy. Drop by spoonfuls into an 8-inch round greased glass baking dish. Bake with microwave energy for 5 minutes on High.
Beat egg and add rest of ingredients. Pour into 1-quart lightly greased baking dish. Bake at 350° for 35 minutes.
Homemade Cookie Syrup: Heat 2 c. sugar in a pan (iron skillet works best). Cook until dark and bubbles are clear. Take from heat, let cool for awhile, then slowly add 1 c. water. Boil hard for 1 minute (longer for thicker syrup). Yields about 2 c. syrup.
Combine cabbage, pepper, onion and sugar. Mix well. In a pan, mix oil, vinegar, celery seed and salt. Bring to a boil. Pour over cabbage mixture and mix well. Store in an airtight container. Refrigerate. Let stand 2 to 3 days before serving. Will keep for about a month.
Beat egg into milk. Break up bread into small pieces and soak in the milk mixture. In a large bowl, salt and pepper the meat and add onion, tomato sauce, green pepper and milk mixture; mix well with your hands. Place mixture in a baking pan and form into a loaf. Spread ketchup over the loaf and arrange bacon slices over the loaf. Bake at 350° for 1 1/2 hours.
Mix all dry ingredients and add margarine and 1/2 of water and syrup, beat; then add egg and add rest of water and syrup. Bake at 350° in greased and floured pan.
Remove stems, ends and blemishes from the tomatoes and cut into pieces. Do not peel. Cook all ingredients together. Let simmer for one hour. Strain. Add 1/4 cup mild vinegar to strained juice and heat to boiling point. Seal in sterilized jars.
Mix well. Bake about 35 minutes. Casserole will brown. Serves 6.
Combine all ingredients. Mix well. Shape into a 9-inch roll. Chill well. Cut into 1/4-inch thick slices. Place on lightly greased cookie sheet. Bake at 425° for 10 to 12 minutes. Cool on wire rack and store in an airtight container. Makes 3 dozen.
Pour water over dates and soda; let stand while mixing batter. Mix batter and pour into the date mixture. Bake in a loaf or tube pan. Bake at 275° for 2 1/2 to 3 hours.
Saute onions in butter. Add rice and continue to saute until rice is slightly golden. Add chicken broth and bring to a boil. Remove from heat and cover. Let stand 5 minutes (moisture should be absorbed). Stir in parmesan cheese.
Cream butter and sugar. Add egg, milk and vanilla. Combine flour, baking powder and salt; add to creamed mixture. Shape dough into 1-inch balls; put on cookie sheet and press down slightly. When cooled, spread raspberry preserves between 2 cookies. Let preserves squeeze out of cookie. Roll sides in shredded coconut. Bake at 350° for 20 minutes.
Mix 1/3 cup of sugar with cornstarch; add juice from the pineapple. Cook in a heavy 10-inch skillet over direct heat, stirring constantly, until sauce boils and becomes clear. Add drained pineapple and butter.
Cook green beans until tender. In skillet, melt butter and place sliced onion rings in melted butter. Cook until tender, but not brown. Add mushrooms and pimentos. Simmer for 10 minutes. Add cream of mushroom soup and Old English cheese; mix well. Add drained green beans; mix together well. Put in casserole (9 x 3-inch baking dish). Sprinkle cracker crumbs over the top. Slice butter and put on top of crumbs. Bake at 350° for 30 minutes.
In 2-quart shallow baking dish, arrange tomatoes, cucumber and onion. In a small bowl, combine remaining ingredients except lettuce and bacon bits. Pour over tomatoes. Chill several hours. Line platter with lettuce. Arrange tomatoes, cucumber and onion on top and sprinkle with bacon bits.
Combine all ingredients in bowl and mix well. Place on greased and floured cookie sheet one teaspoon at a time. Preheat oven to 250°. Bake 20 to 25 minutes. Let cool before removing from cookie sheet. Makes 3 dozen.
Boil until soft ball stage. Remove from heat; cool until lukewarm. Add 1 cup peanut butter and 2 tablespoons vanilla. Beat until creamy. Pour into greased 9-inch pan.
For Sauce: In a saucepan, combine everything, except chicken. Bring to a boil, stirring constantly. Remove from heat.
Boil macaroni in 2 quarts of water for 10 to 12 minutes or until tender, stirring occasionally, then drain. Return to pan and add cheese sauce. Then add milk, sour cream and chopped ham. Put in 1 1/2-quart casserole and top off with Cheddar cheese. Bake at 400° for 20 minutes.
Mix the first six ingredients together well and make into meat balls. Put in baking dish. Mix together the catsup and water and pour over meat balls. Cover with foil and bake 30 minutes in 350° oven.
Start the meat in cold water. Make a rich broth by cooking it slowly with garlic, onion, pepper and salt. When the meat is tender, strain off broth. Add the vegetables (corn last) and cook slowly until done. Add the meat, cut in cubes, to the soup. If extra piquancy is desired, you may serve this with jalapeno sauce. Pick the corn up with fingers.
Cut up cheese in small blocks. Brown ground beef or turkey with garlic and A.1. and drain. Put everything in crock-pot on high. Stir frequently. Serve with tortilla chips. Add more or less peppers to adjust temperature.
Brown sausage in skillet with onions and peppers. Drain. Add tomato sauce and salsa and simmer on low. Cook rice as indicated on package. Serve sausage mixture on top of rice and sprinkle with cheese.
Wash melongene (eggplant) and cut off a slice from top. Scoop out pulp, leaving a thin shell. Dice pulp and cook in butter in a covered pan over low heat until soft. Add onion and chives to pulp while being cooked. Add all other ingredients, except dry bread crumbs. Fill eggplant with meat mixture. Sprinkle top with bread crumbs and brown quickly in hot oven.
Combine in saucepan the brown sugar, granulated sugar, evaporated milk and 1/2 cup butter or margarine and bring to a full boil over moderate heat. Stirring occasionally, boil for 15 minutes. Remove from heat. Add the marshmallow cream, butterscotch morsels and chocolate chip morsels. Stir until morsels are melted and mixture is smooth. Blend in the nuts and 1 teaspoon vanilla. Pour into greased 9-inch pan (square pan). Chill until firm. Yields 2 1/2 pounds.
Mix boiling water with jello. Chill until thickening. Whip chilled milk; fold into jello. Cream the cheese, sugar and vanilla; add cheese mixture to jello. Melt oleo; add to crushed crackers; form lining on the bottom and sides of large bowl. Reserve some crumbs to sprinkle on top. Pour mixture into bowl lined with cracker crumbs. Sprinkle reserved crumbs on top. Chill. Best after 24 hours.
Heat oven to 350°. Use ungreased cookie sheet. Mix all ingredients together well. Form into small bite-size balls. Bake 20 to 25 minutes.
Cook spinach as per instructions; drain well and squeeze until dry. Mix spinach and remaining ingredients. Make 1 1/2-inch diameter balls. Bake on cookie sheet 15 minutes at 350°. If freezing, freeze before baking.
Beat egg whites, salt, sugar and cream of tartar until fluffy. Beat remaining ingredients in another bowl. Fold yellow mixture into white mixture and put into a greased and floured tube pan. Bake at 325° for 1 hour.
Soften the yeast in lukewarm water. Let stand 5 minutes. Combine butter, sugar, eggs, salt and scalded milk in a large bowl. Blend well. Let cool to lukewarm, then add yeast. Blend in the four gradually to form a stiff dough. Knead on well floured surface until smooth and shiny, about 5-7 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled in volume, about 2 hours. Place dough on floured surface and divide into 8 parts, mold into 8 balls. Cover with inverted mixing bowl and let stand for 15 minutes. Then shape each ball into a 12-inch rope.
Preheat oven to 325°. In large mixing bowl, combine oats, flour, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg and allspice. In medium bowl, mix honey, applesauce, pumpkin puree and 2 unbeaten egg whites. Gently stir into flour mixture and mix until just blended. Stir in raisins and dates. Gently stir in 2 lightly beaten egg whites. Do not overmix.
Mix oil and sugar; add egg yolks. Mix carrots and water; add to mixture. Sift flour with cinnamon, nutmeg, baking soda and salt; add to mixture. Add nuts. Fold in beaten egg whites. Pour in greased and floured 13 x 9-inch pan. Bake 1 1/2 hours at 350°. Cool. Frost with Cream Cheese Frosting and store in refrigerator.
Combine all ingredients, except for 2/3 cup of the cheese. Pour into a 2-quart casserole dish and top with remaining cheese. Cover with foil and bake at 350° for 35 to 40 minutes. Remove foil and bake for another 5 to 10 minutes.
Pare apples thinly; quarter, core and slice. Should be about 11 quarts sliced apples. Put in large kettle and add cider. Cook until there is sauce. (If fine butter is wanted, put through food mill.) Turn sauce into a large roasting pan. Bake in a preheated 325° oven for 1 hour or until sauce is reduced, about half. Stir occasionally. Add sugar and stir until it is thoroughly mixed with apples. Bake another hour, stirring frequently. Add spices, tied loosely in cheesecloth bag and bake 1/2 hour or until mixture is a reddish amber color. Stir several times. Remove bag and pack in hot sterilized jars; seal.
Cook broccoli and rice by directions. Pour into large bowl and add all remaining ingredients except cheese. Mix thoroughly and pour into 9 x 13-inch pan. Top with cheese and bake at 350° for 30 to 40 minutes.
Combine sour cream, cream cheese and taco seasoning mix, blending until smooth. Spread in a 9 x 13-inch pan. Top with beef, lettuce, cheese and tomatoes. Cover and refrigerate. Serve with tortilla chips.
Boil a saucepan full of water and add ziti. Cook until soft. Heat large skillet with 1/2 pound butter until burnt. Add ziti, salt, pepper, garlic, parsley and grated cheese. Mix well and serve. Preparation time: 30 minutes. Cooking time: 30 minutes.
Melt margarine in skillet; brown beef. Add flour and mix well. Add onions, garlic, spices, sugar, water and broth. Place casserole dish in 350° oven. Cook 1 1/2 hours until meat is tender, adding mixed vegetables 15 minutes before completion. Remove whole bay leaf and serve.
Boil all these ingredients for five minutes after they begin bubbling. When cold, add 3 cups flour and 2 teaspoons of soda, dissolved in a little hot water. Bake slowly 1 hour.
Place butter in 1 1/2-quart bowl. Microwave on High 30 to 45 seconds until melted. Stir in flour, salt and pepper until blended. Gradually whisk in milk until smooth. Microwave on High 8 to 10 minutes stirring twice until boiling and slightly thickened. Lightly grease shallow 2-quart casserole. Arrange half of potatoes in bottom, sprinkle with half the onions, then pour half the white sauce on top. Repeat layers. Cover with vented plastic wrap. Microwave on High 16 to 18 minutes, rotating dish half turn, until potatoes are tender and sauce is set. Let stand 5 minutes.
Boil sugar, water and cornstarch until clear. Add jello. When cool, add 3 to 4 cups of fruit. Put in baked pie shell. Refrigerate. Top with Cool Whip.
Warm together shortening, milk, sugar and potatoes; set aside. Dissolve yeast in 1/4 cup warm water, then add other warm ingredients.	Add flour as you stir.	Let rise in refrigerator; keep covered. Punch down, knead, roll out and shape into rolls. May keep part of dough in refrigerator.	Will keep a week. Bake in a 350° oven until brown as desired.
Allow cheeses to soften. Grate Cheddar and mix with cream cheese. Mix in all other ingredients. Serve on crackers.
In a 9 x 13-inch pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour Eagle Brand evenly over crumbs. Top with chips. Press down firmly. Bake at 350° (325° for glass) for 25 to 30 minutes until lightly browned. Cool and cut.
Chop shrimp. Add all the other ingredients. Stir. Chill in refrigerator 1 hour before serving.
Preheat oven to 400°. Grease 12 muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan or wire rack 5 minutes. Remove from pan and cool slightly. Makes 1 dozen.
Cut strips of bacon in half. Cut chicken livers into fours and water chestnuts into thin slices. Roll chicken livers and water chestnuts and roll strips of bacon around. Place in pan and bake on 350° until bacon is crisp!
Beat eggs frothy; add powder, cream, salt and sugar. Beat until sugar dissolves; add flavoring. Blend. Pour in freezer, 3/4 full. Freeze until ice cream is hard. Yield: 1 1/2 gallons.
Mix everything together; pour into graham cracker pie crusts. Sprinkle with nuts. Chill for 1 hour before serving.
Combine all ingredients in a 3-quart mixing bowl. Microwave on High for 2 minutes. Stir until well blended. Pour into a buttered 8-inch baking dish. Cover and refrigerate until set. Cut in 1-inch squares. Makes 64 pieces.
Dissolve lime jello in 1 cup water. Add marshmallows. Cover and let cool. Add the pineapple to this and set aside. Mix cream cheese, whipping cream and salad dressing; whip together. Add jello mixture. Pour in shallow pan to set. When set, dissolve orange jello and 1 cup water. Cool and pour over first layer.
Place beef roast in covered pot. Cover with water. Cook 2/3 done. Remove, let cool and cut in small strips with kitchen shears. Replace meat and onions in broth and cook at gentle boil until meat begins to fall apart. Add salt, pepper and Worcestershire to taste. Serve over stiff rice or egg noodles.
Cook and drain noodles; coat with oil. Add parsley and pimentos. Set aside. Chop vegetables and set aside. Mix vinegar, sugar, mustard, garlic salt, salt and pepper. Pour sauce mix over noodles mixture and mix well. Add vegetables to mixture and mix well. Refrigerate for at least 3 hours. It is better if it is refrigerated overnight.
Fry bacon, drain and crumble. Chop broccoli and onion. Core, peel and chop apple.
Cook celery, carrots and green peppers in salted water until crisp and tender; drain. Cook tomatoes, salt, oregano and garlic to a chunky sauce (if not thick enough, stir in 1 tablespoon cornstarch). Remove and stir all vegetables together into sauce (including pinto beans). Put layer of mixed vegetables in bottom of casserole. Sprinkle cheese over top. Repeat, ending with cheese on top. Bake at 375° until cheese is melted. Serve hot.
Pop corn. Remove all unpopped kernels. Heat sugar, butter, Karo and salt in saucepan until bubbly around edges. Continue cooking for 5 minutes. Remove from heat and add baking soda. Stir until foamy. Pour over popcorn until well coated. Add nuts if desired, stirring well.
Melt butter in 9 x 9-inch pan. Mix dry ingredients. Add eggs and melted butter. Add vanilla and nuts. Mix. Pour in pan. Bake 20 minutes in 350° oven.
Blend stuffing mix, water and 1 teaspoon thyme. Spread evenly in large, shallow, greased baking dish. Arrange fish fillets over stuffing.
Step 1: Pour 2 gallons of hot water into Groen kettle. Bring to a boil. Add 1 1/2 ounces vegetable oil and 1 tablespoon salt to boiling water.
Dissolve gelatin in 3 tablespoons cool water. In pot, soften cream cheese and tomato soup over low heat. Add gelatin and blend well. Remove from heat; add mayonnaise, shallots, celery, shrimp and Tabasco. Use as a dip with crackers or chips.
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Do not overmix. Bake in a greased and floured 10-inch tube pan at 350° for 45 to 55 minutes, until center springs back when touched lightly. Cool, right side up, for about 25 minutes, then remove from pan. Be sure to use Crisco oil.
Cook broccoli and cauliflower and cut into 2-inch pieces. Heat oven to 350°. Spread broccoli and cauliflower in large baking dish. Heat mushroom soup. Add 1/2 cup milk and sauteed mushrooms. Pour this mushroom sauce over vegetables. Sprinkle with cheese and paprika. Bake 20 minutes or until golden brown.
Wash all vegetables well. Dice tomatoes, green pepper, onion and jalapeno in small cubes. Cut and dice cilantro (discard stems). Combine all ingredients in large mixing bowl, except lime juice. Mix well and then add lime juice.
Mix cake mix, oil, eggs, water and lemon jello together and bake in a tube cake pan at 350° for 45 minutes to an hour. Mix a small cup of lemonade and 3/4 cup of confectioners sugar to pour over cake when cool.
Unroll crescent rolls and place in bottom of an ungreased 15 x 10 x 1-inch jellyroll pan, pinching edges together to seal. Brush dough with beaten egg. Bake at 375° for 11 to 13 minutes, and cool completely.
Mix all together on low speed for 3 minutes. Then beat 5 minutes on high. This is enough frosting for two cakes. Also good on cookies and keeps well in the refrigerator for several weeks.