HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Mozzarella cheese, 4 ounces flour, eggs, chives and cayenne pepper together. Shape mixture into balls and refrigerate for 30 minutes. Combine flour and bread crumbs or cornflour. Roll balls in mixture and refrigerate 10 minutes. Place refrigerated balls 4 to 5 at a time in hot oil. Remove with slotted spoon and drain on paper towels and serve immediately.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat until blended. Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in vanilla, chocolate chips and pecans. Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into an 8 1/2-inch circle. Bake at 325° for 10 to 14 minutes or until lightly browned. Makes 3 dozen 10-inch cookies.
Mix all ingredients in crock-pot. Cook on high 8 hours without lid. Stir occasionally. After 5 hours adjust spices to taste. Can in pint jars. Makes 6 to 8 pints.
Cream butter and sugar. Alternate adding eggs and flour. (Add salt and soda with first cup of flour.) Add sour cream, then vanilla last. Bake at 325° for 1 to 1 1/2 hours or until a knife inserted comes out clean.
In a deep dish, layer the first 6 ingredients. Spread over peas the mayonnaise mixture and Cheddar cheese. Just before serving, add the remaining ingredients in layers.
Combine and pat in spring-form pan. Bake at 350° for 10 minutes.
Melt chocolate in top of double boiler. Add peppermint oil to taste. Dip Ritz crackers in chocolate and lay flat on waxed paper until hard. Store in cool place in tightly closed container. Makes about 4 dozen.
Cook beef until brown. Drain. Add onions, cabbage and celery. Cook until vegetables are light brown. Stir in tomatoes and kidney beans with juice liquid, water, salt, pepper and chili powder. Heat 10 minutes at boiling point. Reduce heat.
Place chicken parts in a large casserole dish. Sprinkle all dry ingredients over chicken. Spread soup over chicken and pour Coke over entire chicken. Cut up margarine in pats over the chicken. Cover and place in 400° oven for 30 minutes. Turn chicken and bake another 15 minutes. Remove cover and brown chicken on both sides, allowing the sauce to thicken. Serve over rice.
Brown hamburger with onion, then drain. Add rest of ingredients. Add beans last. Stir and bring to a boil. Reduce heat and simmer 1/2 hour.
Salt and pepper pork chops and brown in hot fat. Place sliced potatoes in 1 1/2-quart baking dish. Salt and pepper potatoes to taste. Arrange browned pork chops on top of potatoes. Slice onion on top of chops. Pour soup over onion. Cover and bake at 350° for 1 1/2 to 2 hours, depending on thickness of chops. Soup makes delicious gravy on potatoes as it cooks.
Mix together and press into an 8 x 10-inch casserole. Bake until light brown.
Melt candy bars and add 1 stick of margarine; set aside. Cream sugar and 1 stick of butter. Add eggs. Add alternately the flour and soda with milk. Add melted candy bars and nuts. Bake in tube pan at 325° for 1 hour and 10 minutes.
Fry bacon and onion over low heat until onion is transparent and bacon is crisp. In Dutch oven, add bacon ad onion. Add the tomatoes and okra, salt, black pepper and oregano. Add sugar, bouillon cubes and water. Simmer slowly about 2 hours. Add 1 cup cooked rice. Simmer 15 minutes. Add shrimp; simmer 15 minutes or until shrimp are pink. Cool 10 minutes. Serve.
*If cake mix does not have pudding in it, add 1 package of coconut or vanilla instant pudding.
Cover cucumbers, alum and salt with vinegar and let stand 2 months. After 2 months drain all vinegar off cucumbers. Cover with 10 cups of sugar and 2 teaspoons pickling spices in cloth. Let stand 2 weeks. Ready to eat. (Keep adding sugar until 10 cups are used.)
Put an	unopened can of Eagle Brand milk in a pan and cover it	with water. Put on stove and let it slow boil for 1 1/2 hours. Just before it finishes cooking, slice 2 or 3 thin layers of bananas into a graham cracker crust. Carefully punch a hole in the can	to let steam	escape	and then immediately open the can and pour onto the bananas. Let it slightly cool and top with Cool Whip.
Cook the broccoli until tender; drain. Combine remaining ingredients, except bread crumbs. Mix with broccoli. Place in a 1 1/2-quart casserole. Sprinkle with crumbs. Bake for 30 minutes at 350°.
Mix sugar, flour and cocoa in small mixing bowl. Melt butter in an iron skillet; add sugar mixture. Beat egg yolks; add milk and beat together. Add a little at a time to mixture in skillet. Stir constantly. Cook until thick. Add vanilla.
Cook cabbage, celery, green pepper and onion until tender. Put in buttered casserole and stir in cheese sauce or cheese soup. Cover with buttered bread crumbs and bake at 375° for ten minutes.
Butter bread slices, cut into 2-inch squares and put these into casserole dish. In separate bowl, mix eggs, sugar, vanilla and milk. Pour over bread, mix thoroughly so that bread absorbs egg mixture and is mashed together. Bake at 350° until done.
With 1 cup water, add salt and cook onions and zucchini for 10 minutes. Layer in baking dish and bake for 15 to 20 minutes.
Drain all but the chick peas; add chick peas to beans. Add 1 red onion, shredded and 1/2 cup shredded green pepper. Mix thoroughly in a separate bowl and add to beans, onion and pepper.
Brown beef and onion. Salt to taste. Cook noodles separately and drain. Add all other ingredients except cheese to meat. Alternately place a layer of the meat mixture and then a layer of noodles in casserole dish until full. Top with cheese slices. Bake at 350° for about 20 minutes or until light brown and bubbly.
Mix all together. Crumble bacon on top and bake at 350° for 40 minutes. A deep, heavy bean pot takes a little longer. Serves 8 to 10.
Mix all ingredients together to blend. Roll out on floured board and cut to desired size; place on greased baking sheet and bake at 400° in preheated oven for 12-15 minutes.
Rub frozen ground beef with molasses or syrup and place in heavy iron skillet. Sprinkle well with pepper and garlic salt. Put strips of bacon on top of roast. Place sliced vegetables around meat. Cover only the vegetables with V-8 juice. Bake 30 to 40 minutes at 350° to 400° or until done.
In top of double boiler, over simmering water, place egg yolks and water; beat until well blended and lemon colored. Stir in lemon juice. Beat in butter, a few pieces at a time. Beat until sauce is smooth. Stir in salt. Serve at once.
Combine ground beef and spaghetti sauce. Lay 3 noodles side by side in bottom of baking dish. Measure out 1 1/3 cups of meat sauce and sprinkle over noodles, smoothing out over the noodles so it pretty much covers the noodles. Take half of cottage cheese mixture and spoon it over the meat sauce in 5 or 6 clumps. Use the fork to smooth this out so it covers the meat sauce. Repeat for 2nd layer.
Prepare bottom crust by mixing together the flour, butter and nuts until crumblike. Press mixture into a greased 9 x 13-inch cake pan. Bake at 350° for 15 to 20 minutes, until golden brown. Cool. Beat cream cheese with sugar until smooth. Fold in cake pan. Spread mixture over cool crust. Combine vanilla and chocolate pudding mixes; beat in milk until smooth and thickened. Spread over cream cheese layer. Cover; refrigerate overnight.
Mix soup, sour cream, onion dip, cheese and pepper. Add partially thawed potatoes (thawed enough so they can be separated). Pour into 9 x 13 inch pan. Cover with crushed corn flakes. Pour melted butter over top of corn flakes.
Drain pickles. Put spices and vinegar in the pickle jar. Add pickles and pour over sugar. Do not stir. Close jar and shake to dissolve sugar. After those are eaten, add another quart of pickles and 1 more cup of sugar. These are sweet and delicious.
Melt cheese and margarine. Mix broccoli (semi-frozen), rice and undiluted soup in 2-quart casserole dish. Pour in hot water. Add most of cheese and margarine. Mix thoroughly. Pour remaining cheese mixture over top. Bake uncovered at 350° for 1 hour.
Wash and drain potatoes, then cut into lengthwise quarters. Combine cheese and spices on large paper plate. Press cut surfaces of potatoes firmly into mixture. Place potato slices, cut sides down, on a vegetable oil sprayed cookie sheet 2 inches apart. Roast potatoes in 350° oven for 30 minutes and then turn so other cut side of potato is on cookie sheet with a metal spatula and cook 30 more minutes. Makes 4 servings.
Brown hamburger and onions. Add remaining ingredients. Simmer 1 hour. Freezes well.
Mix shortening, cornstarch and your color choice of food coloring. For red makeup, use 2 drops red. For brown, use 2 drops green and 1 drop red. For purple, use 1 drop blue and 2 red. Once made, the makeup can be stored in small jars. This is non-toxic and comes right off.
Place the chicken breasts in a baking dish and brush with melted margarine. Sprinkle with seasoned salt substitute and garlic powder. Cover and bake at 350° for 45 minutes. Drain the excess fat and juice from the chicken. Brush the apricot jam on each piece of chicken with a pastry brush. Return to the oven and bake an additional 15 minutes.
Sprinkle beef with flour, coating all sides. Brown 15 to 20 minutes in fat in heavy kettle or Dutch oven over moderate heat. Sprinkle meat with salt and pepper as it browns. Add oregano, vinegar, lemon, onion and tomatoes. Cover pot tightly and let simmer over low heat. Turn roast occasionally. Cook 3 1/2 hours.
Melt Crisco and reserve. Beat eggs and sugar; add melted Crisco and milk. Blend well. Add dry ingredients; mix well. This makes a fairly firm dough. Shape as desired. Place on a greased cookie sheet. Bake at 400° for 10 to 12 minutes. Frost with white icing; dip in colored sugar.
Combine cucumbers, onions, peppers and cooking salt and cover with water. Let stand 3 hours. Drain. Bring to a boil the sugar, vinegar, turmeric, celery seed and mustard seed. Add drained vegetables and just bring to a boil. Put into sterilized jars and seal.
Combine butter, sugar, milk and flour in a baking dish. Add peaches. Bake at 350° for 1 hour or until light brown.
Mix 2 cups sugar with peaches, lemon juice and butter. Boil 10 minutes and add the other 2 cups of sugar. Cook 15 minutes. Put in jars and seal.
Bring syrup and sugar to a boil. Remove from heat and add Jell-O. Mix until Jell-O is dissolved. Let cool. Pour over popcorn. Mix well and form into balls.
Mix flour, baking powder and salt on wax paper. Set aside. Cream sugar, butter and egg together. Add flour mixture. Stir in butterscotch chips, pineapple, nuts and orange rind. Mix completely. Drop by rounded tablespoon onto greased cookie sheet. Bake at 375° for 12 to 14 minutes. Remove and cool on rack. Yields about 3 1/2 dozen cookies.
Sift together first four ingredients. Add shortening and milk and beat 2 minutes (300 strokes). Add eggs and vanilla and beat 2 more minutes. Put in walnuts and bake 30 to 40 minutes at 375° in 13 x 9 x 2-inch pan or three 9-inch layers. Cool and frost. All ingredients should be room temperature.
Mix well. Put into 2 greased and floured loaf pans. Bake at 350° for approximately 1 hour.
Combine first 4 ingredients to make one pie crust. Roll out and line a 9-inch pie plate with it.
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, mix and butter. Mix well. Press half of cake mixture into bottom of greased 13 x 9-inch baking pan. Bake at 350° for 6 minutes. Sprinkle 1 cup nuts and chocolate pieces over crust. Top with melted caramel. Top with teaspoons of remaining cake mixture. Press gently into caramel. Sprinkle with nuts. Press lightly into top. Bake at 350° for 20 minutes.
Strain marinade from artichokes and pour with olive oil into pan. Saute peppers until limp. While they are cooking, boil water in another big pot and cook pasta al dente. When peppers are cooked, add garlic, olives, shrimp, salt and red pepper flakes. Saute until garlic is cooked. When pasta is cooked, drain and toss with contents of pan along with artichokes, cheese and lemon juice. Season with freshly ground pepper. Serves 4.
Place 2 slices of dried beef around chicken breast. Wrap 1 slice of bacon around it and secure with a toothpick. Place rolls in an ungreased baking dish. Mix sour cream and soup together and pour over chicken rolls. Bake at 325° to 350° for 2 to 2 1/2 hours.
Cut shortening into flour; add sugar and stir. Add milk and stir. Roll out biscuits. Place on cookie sheet. Bake at 350° for 8 to 10 minutes.
Place fruit in bottom of 9x13 pan. Mix 1 cup sugar, butter, salt, powder, flour and milk together and spread over fruit. Mix 1 cup sugar and corn starch; spread over batter. Pour water over the top of sugar and batter.
Brown ground beef and onions in large pot. Add salt, pepper, and chili powder, and mix well. Add rest of ingredients, except beans. Simmer about 30 minutes, then add beans and heat. Thicken with flour and water if desired. Serve topped with grated cheese.
Brown ground beef in large skillet or Dutch oven; add onion and cook until tender. Stir in noodles, tomatoes, tomato paste, 1 cup shredded cheese, olives and seasonings. Place in 2-quart casserole. Top with 1/2 cup shredded cheese. Bake in 350° oven for 45 minutes or until heated through.
Cut kielbasa into bite size pieces and put into microwave dish or bowl. Add pineapple and enough barbecue sauce to coat evenly. Microwave on Full power for 15 to 20 minutes. Stir after first 10 minutes and then again before serving.
Spray bottom of 9 x 13-inch pan with Pam. Spread crushed corn chips in bottom of pan (save 1 cup). Add chicken. Mix soup, chiles, sour cream and broth. Pour over chicken. Top with remaining chips and tomatoes.
Mix eggs, pumpkin, sugar, salt and spices together and pour into 13 x 9-inch cake pan. Sprinkle dry cake mix on top. Drizzle melted butter over the mix then the nuts. Bake at 325° for 1 hour and 20 minutes. Cool and cut into squares. Yields 24 squares.
Pour can of peaches with juice into bottom of an 8 x 13-inch pan. (May use extra small can sliced peaches if thicker cobbler desired.) Melt butter in microwave or stove top and mix with entire cake mix. Crumble on top of peaches in pan. Bake at 350° for 30 to 35 minutes.
Mix molasses, syrup, soda and water together for bottom of pie. Make crumbs with flour, oleo and brown sugar for top part of pie. Bake at 400° for 10 minutes, then at 350° for about 25 minutes longer or until done.
Mix preserves, onion soup mix and Russian dressing. Pour over chicken breasts and sprinkle with pecans. Bake at 350° for 35 minutes to 1 hour. Serves 6.
Blend all ingredients. Batter will be slightly lumpy. Add additional milk if desired to reach consistency if batter is too thick. Pour batter into greased square pan, 8 x 8-inches. Bake 20 to 25 minutes in a preheated 400° oven.
Mix in 9x13 pan and press down. Bake 350° for 10 minutes. Let cool.
Cook rice. Mix together with peas and tomato juice. Cook ground beef, onion, pepper, salt and chili powder. Mix all ingredients together and serve.
Soften cream cheese. Crush Oreos and mix with one stick melted margarine. Reserve 3/4 cup cookie mix for topping. Press remaining cookie mix into 9 x 13-inch pan. Add pudding to milk. Beat in softened cream cheese and whipped topping. Pour over cookie mix in pan. Sprinkle reserved cookie mix on top. Chill.
Beat eggs and combine with buttermilk. Add remaining ingredients and blend well. Pour in pie shells. Bake 10 minutes at 275°. Bake 50 minutes at 300°.
Cook rice; let cool. Put jello, sugar, water and marshmallows in top of double boiler. Heat just enough for marshmallows to melt. Pour into rice, apple and pineapple mixture. Set in icebox until set, then add Cool Whip. Mix well.
Heat first 4 ingredients in a large saucepan to soft boil stage. Add butter and evaporated milk quickly. Stir constantly. Heat to 242°, then remove from heat. Add vanilla and stir. Pour into greased 9 x 9-inch pan. When cool, cut into squares and wrap in wax paper.
Brown meat in oil over high heat, leaving meat in coarse chunks. Add onion; reduce heat to medium and cook until onion is tender (not browned). Add seasonings, tomatoes, corn and bouillon. Bring to boil again. Stir in green pepper and bring to boil. Stir in rice; remove from heat. Cover and let stand 5 minutes. Fluff with fork.
Combine all but beans and barley into large pot. Bring to a boil. Lower heat, then simmer for 1 hour or until carrots are almost tender. Add barley and cook until barley is done. Add beans just before serving.
Layer bottom of pan with a can of crescent rolls. Bake 5 minutes. Mix cheese, eggs and sausage and layer on top of rolls. Top with other can of rolls. Cook for 20 more minutes.
Cook peeled potatoes in salted water until tender; drain and add ingredients. Beat until smooth, light and fluffy. Cool and cover. Refrigerate. Amount needed may be heated in a greased casserole dish at 350° about 30 minutes. May be kept refrigerated for 2 weeks.
Combine all ingredients and put in baking dish that has been sprayed with cooking spray. Bake in 350° oven for 45 minutes.
Cream butter in large mixer bowl. Gradually add sugar and beat until light and fluffy. Blend in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Mix well.
Cook and stir garlic in oil in 10-inch nonstick skillet over medium heat for 1 minute. Add shrimp and stir-fry 1 minute longer. Stir in mushrooms, scallions and wine. Stir-fry until shrimp are pink and vegetables are hot, about 2 minutes longer. Serve over rice.
Peel and cook potatoes. Add salt and pepper to taste. Drain potatoes and place in baking dish. Mix together soup and milk. Pour on top of potatoes. Sprinkle cheese on top and bake at 350° until cheese is melted.
Drain fruit cocktail. Mix whipped cream, Eagle Brand milk and lemon juice and add fruit cocktail and pecans. Mix well. Pour into 2 graham cracker crusts. Chill until set, about 1 hour.
Preheat oven to 350°. Combine first 7 ingredients and mix well, placing in a casserole dish. Mix brown sugar, flour and 1/3 stick of butter. Spread over the first mixture. Sprinkle with chopped pecans. Bake 20 minutes, covered. Remove lid and bake 15 to 20 more minutes.
Separate biscuits. Combine sugar and cinnamon. Dip biscuits in butter, then into sugar mixture. Make thumbprint in center of each; fill with jelly. Bake on ungreased cookie sheet at 375° for 15 to 20 minutes, until brown. Frost with thin powdered sugar frosting.
Bring to a boil, carrots, onions, ginger and broth. Reduce heat and cover. Simmer for 45 minutes or until carrots are very tender. Stir in milk and butter. Cool slightly and puree in a food processor or in 2 batches in blender. Reheat as needed. Garnish with mint leaves. Refrigerate up to one week or freeze.
Crush Oreos. Mix cream cheese, butter, sugar and Cool Whip. Mix pudding, milk and vanilla. Combine the 2 mixes. Layer crushed cookies, mix, cookies, mix, etc.
In a large bowl, mix everything together. Roll into balls and shape as you please. Bake on cookie sheet at 350° for 10 minutes or until done. Makes 4 or 5 dozen cookies.
Preheat oven to 375°. In frying pan, brown beef, onion and green pepper. Drain. Stir in tomato sauce, beans, garlic and salt. Simmer while preparing crust.
Mix thawed hash browns, 1/2 stick margarine, salt, pepper, onion, soup, sour cream and cheese. Pour into a greased 9 x 13-inch pan. Mix 1/2 stick margarine with corn flakes and sprinkle on top. Bake for 45 minutes at 350°.
Combine sugar, milk, cocoa and butter and boil for 1 minute. Remove from heat; stir in peanut butter (let melt). Stir in oatmeal. Spoon onto wax paper. Let harden and enjoy!
Cream the margarine for 10 minutes. Add oil and continue beating. Add sugar and eggs, one at a time and continue beating. Add dry ingredients (flour and baking powder) gradually. Add orange juice, milk and vanilla. Continue beating to a soft dough.
To potatoes, add sugar, eggs, salt, margarine and vanilla flavoring.	Mix well and place in a baking dish.
Mix dry jello with sour cream. Fold this into the Cool Whip. Add fruits and chill at least 30 minutes before serving.
Combine all ingredients, except beans. Drain beans. Pour mixture over beans and let stand overnight.
Crush cookies in food processor or purchase them already crushed. Blend margarine, powdered sugar, cream cheese and milk until thoroughly blended in blender. Add 2 small packages of instant pudding. Continue mixing until all ingredients are blended. Fold in 12 ounces Cool Whip.
Cream shortening, butter and sugar. Add eggs, one at a time. Add dry ingredients and milk along. Add flavoring. Bake in greased tube pan at 300° for 1 1/2 hours.
Beat 3 eggs until frothy. Add oil, vanilla, sugar and zucchini. Combine dry ingredients. Beat into wet mixture. Pour into 2 greased and lightly floured or sugared loaf pans. Bake 350° for 45 to 60 minutes.
Mix together the molasses and milk in a large bowl. In a separate bowl, mix both flours, sugar, baking soda, salt and nuts; stir quickly into liquid, mixing until just blended. Pour batter into greased and floured 9 1/2 x 5 1/4 x 2 3/4-inch pan. Bake in preheated 350° oven for 50 to 60 minutes. Cool in pan before slicing. Makes 1 loaf.
Cook chicken breasts in margarine for 5 minutes or until brown, turning once. Add orange juice, onion, curry and coriander. Bring to boiling. Reduce heat. Cover and simmer 5 minutes or until chicken is tender and no longer pink. Transfer chicken to heated serving platter, cover to keep warm. Over medium heat, bring pan juices to boiling. Stir in grapes and jam. Serve juices and chicken over rice. Makes 3 servings.
Beat eggs. Add sugar. Beat well. Add oil, vanilla, pineapple and juice; beat again. Add dry ingredients a little at a time. Fold in diced bananas last. If you want to use a 9-inch tube pan or a long cake pan, bake tube pan for 1 hour and 20 minutes at 350° or long pan for 1 hour at 350°.
Cook butter and onion in microwave for 2 to 3 minutes. Add flour, chicken broth and milk. Heat in saucepan over medium heat. Add Cheddar and Velveeta cheese. Add broccoli.
Beat all ingredients for 2 minutes. Pour into large pie pan and bake at 350° for 40 to 50 minutes in preheated oven. Knife inserted in middle should come out clean. It makes its own crust.
Mix popped corn and peanuts together and set aside. Mix remaining ingredients except soda in microwave in 4-quart dish. Microwave on High 9 to 13 minutes. Stir each 5 minutes. Mixture should be completely dissolved and 250°. Quickly add soda. Stir until foamy. Pour over popped corn and peanuts. Mix well. Pour onto cookie sheet or foil to cool.
In a large saucepan, cook and stir onion and bacon until bacon is crisp and onion is tender. Stir in soup and milk; heat through, stirring occasionally. Stir in clams (with juice), lemon juice and pepper. Heat through.
Place broccoli in buttered 12 x 8 x 2 1/2-inch casserole. Lay cooked chicken pieces on top of broccoli. Mix soup, mayonnaise and lemon juice. Pour over mixture. Sprinkle grated cheese over casserole. Bake at 350° for 30 minutes or until hot and cheese is melted.
Heat oven to 350°. Grease and flour a baking pan, 8 x 8-inch. Measure all ingredients into large mixer bowl. Blend 1 minute on low speed, then beat on high speed for 3 minutes. Pour into pan. Bake 40 to 50 minutes until done.
Put bananas in blender. Bring sugar and water to boil and boil for 5 minutes. Cool. Add to juices and bananas. Put into 6 (1 quart) containers. Freeze.
Put into covered dish. Open large can chow mein noodles. Stir in few of the noodles; add rest to top. Bake at 350° for 50 minutes.
Scald milk in double boiler. Mix flour and sugar. Add to milk. Cook about 20 minutes, stirring occasionally. Temper well-beaten eggs with some of the hot milk, then add to rest of milk, stirring well. Cook 2 or 3 more minutes. Remove from heat; add vanilla. Strain and cool. You may also want to temper the sugar and flour with a small amount of hot milk. Serve with nutmeg sprinkled on the top.
Beat avocados, onion, peppers, lemon juice, salt and pepper until creamy. Fold in tomato. Cover and refrigerate. Stir before serving. Makes 2 cups.
Combine all ingredients in a saucepan and bring slowly to a boil. Cover and simmer for 20 minutes. Strain before serving.