HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pork, ham, eggs, milk, bread crumbs, salt and pepper. Shape into 1-inch balls. Arrange on a 10 x 15-inch jelly roll pan. Combine brown sugar, vinegar, pineapple juice and mustard; pour over ham balls. Bake in a 325° oven for 60 to 70 minutes.
Cook pasta. Brown sausage (cut in 1/2-inch slices), onion and garlic. Combine sausage mixture with spaghetti sauce, tomato sauce, seasonings and pasta. Pour into casserole and spread cheese on top. Bake at 350° for 25 minutes.
Place the oysters, oyster juice and butter in a large saucepan. Mix 1/4 cup milk with the corn meal, then stir into the rest of the milk and add to the oysters. Heat very gently, stirring for about 25 minutes. Season with salt and pepper and serve.
Combine marinade ingredients. Place pork chops in glass baking dish or heavy plastic Ziploc bag; add marinade. Cover dish with plastic wrap or close bag. Marinate chops overnight in refrigerator, turning occasionally. Grill or broil chops over medium heat for 8 to 10 minutes per side. Turn and brush occasionally with reserved marinade. Makes 6 servings.
Coat chicken with mixture of flour and salt. Brown in melted margarine in skillet. Meanwhile, combine remaining ingredients in saucepan and bring to boil. Spray casserole dish with Pam; arrange browned chicken breasts on the bottom of the dish and pour cranberry mixture over the chicken. Bake at 350°, uncovered, for 1 hour. Makes 4 servings.
Cream butter and sugar and then beat in egg and vanilla. Add flour and salt. Spread dough in jelly roll pan (15 x 10 x 1-inch). Bake at 350° for 15 minutes until browned. Put candy bars on warm cookie and return to oven for 1 minute or until chocolate is runny. Remove from oven and quickly spread across top. Sprinkle with chopped nuts. Cool and cut in squares. Yields 3 dozen bars.
Scrub potatoes and pierce skin. In saucepan, cover with water and heat to boiling. Reduce heat and simmer, 20 to 25 minutes or until potatoes are tender.
Put all ingredients in large bowl. Blend 1/2 minute on low speed. Beat 3 minutes on high speed. Bake in greased 9 x 13 x 2-inch pan at 350° for 35 to 40 minutes.
Moisten bread crumbs with milk. Combine with ground beef, salt and pepper. Shape mixture into patties. Combine remaining ingredients to make barbecue sauce. Pour over meat balls. Bake in baking dish, uncovered, for 45 minutes at 375°.
Dissolve gelatin in water. Let set soft. Add pineapple, bananas and marshmallows. Chill. Mix flour and sugar in double broiler. Add pineapple juice and egg and cook over hot water until thick. Cool. Fold into whipped cream. Spread over gelatin and sprinkle with grated Cheddar cheese.
Trim excess fat off meat and remove tendon. In a skillet, heat butter until lightly brown and add meat. Brown well on all sides and sprinkle with half the salt and the pepper. Cover and let meat cook for about 10 minutes, turning once during cooking time. Remove meat and cover with foil. Place on a carving board.
Melt 1/2 cup sugar; add cocoa, 1/2 cup confectioners sugar, egg, 2 teaspoons vanilla, graham cracker crumbs and pecans. Mix and spread into greased 13 x 9 x 2-inch pan. Melt 1/4 cup butter. Combine cornstarch and 2 teaspoons sugar; add to butter and blend. Add 1 teaspoon vanilla and 2 cups confectioners sugar. Blend and spread over 1st layer. Melt chocolate; spread over cream filling. Cool; cut in 1 inch squares. Makes approximately 9 dozen.
Thoroughly combine cream cheese, milk and worcestershire sauce. Drain and flake crabmeat. Add to cheese mixture along with onions. Turn into a greased eight inch pie plate or small shallow baking dish. Top with a circle of almonds.
Saute onion in butter. Mix bread crumbs with milk. Mix all ingredients together (save a little cheese). Grease casserole dish. Bake at 350° for 1 hour.
Saute onion and bell pepper in butter until tender. Add soups and cream cheese with enough water to mix. Add seasoning. Simmer for 30 minutes. Add shrimp and cook for 15 minutes. Serve over a bed of rice.
Combine beaten eggs, sugar, melted butter, salt and nutmeg. Dissolve soda in sour milk. Add to egg mixture alternately with enough flour to make stiff enough to roll. Cut and fry in deep fat.
Preheat oven to 350°. Empty one can of fruit filling into a square 8 x 8-inch baking pan. Sprinkle dry cake mix over filling and slice the stick of margarine over the cake mix. Bake until golden brown, about 25 to 30 minutes. Serve warm with ice cream or whipped topping.
Heat cider with sugar and spices until boiling. Cover and simmer 20 minutes. Remove spices. Serve with fruit slices. (I use ground spices.)
Bake at 350° for 40 minutes. Grease baking dish with Pam.
Mix frosting together; punch holes in cake and pour over cake as soon as it comes out of the oven.
Place 2 gallons large cucumber rings in large container with lime and water. Soak for 24 hours. Drain and wash well. Soak 3 hours in cold water. In a pot mix vinegar, alum and red food coloring. Add cucumber rings and cover with water. Simmer for 2 hours. Do not boil. Drain and throw away solution.
In a saucepan, heat the milk and butter and then add all the seasonings. Dissolve the cornstarch in the half and half. When the seasoned milk has come almost to a boil, stir in the cornstarch mixture and cook until the bisque has thickened. Add the sherry (optional) and crab meat. Serve hot. Makes 3 quarts.
Cut lobster tails down through middle of hard shell with sharp knife. Grasp tail in both hands and open flat. Spread with softened butter or margarine. Place 4-inches below the source of heat in preheated broiler. Broil 8 to 10 minutes, depending upon heat.
This recipe has no salt! Peel and dice potatoes. Cut broccoli into small pieces. Chop onion fine. Boil vegetables until tender, about 15 minutes. Cut Velveeta into small chunks. Add to vegetable mixture. Reduce heat to simmer.
Mix all ingredients together. Top with remaining chips. Bake at 375° for 15 minutes.
Mix sugar, margarine and peanut butter with mixer or by hand (hand is better). Roll mixture into balls and flatten. Place on wax paper and dip in your favorite coating.
Arrange potatoes in a vegetable steamer over boiling water. Cover and steam for 5 minutes. Add broccoli; cover and steam 6 minutes. Add mushrooms and cover and steam 3 minutes. Remove the steamer from heat and uncover.
Mis pumpkin bread mix. Add remaining ingredients and pour into pans which may be line with aluminum foil instead of flour and oil. Cook at 350°, package gives time to suit pan size.
Break up tortillas, placing 1/2 on bottom of casserole dish. Saute onion in 1 tablespoon margarine and add soup, spices and chilies. Put 1/2 of shredded chicken on broken tortillas, 1/2 the sauce and 1/2 the cheese. Then repeat for a second layer. Pour 3/4 cup chicken broth over all. Bake for 45 minutes at 350°.
Follow package instructions on cake mix, substituting 3/4 cup milk for 3/4 cup water. Bake in oblong pan at 350° for 35 minutes. Cool. Punch holes in cake with fork.
Cook or boil cabbage until done. Use a casserole dish to layer ingredients. Line the bottom of the dish with the cooked cabbage. Put about 6 to 7 pats of butter on top of this layer. Layer the cabbage with some of the cheese slices (until cabbage is covered). Put another layer of cabbage on top of the cheese. Add butter. Pour milk over cabbage. Layer until all is gone. Then add cracker crumbs and then cheese. Bake at 350° for 30 minutes.
Cook potatoes in boiling water until tender; drain. Mash well and add the rest of the ingredients. Beat until fluffy. Let cool slightly. Place in large greased casserole. Dot with more butter and refrigerate.
Boil macaroni; drain. Put 2 tablespoons of shortening or butter in crock-pot. Then put a layer of noodles, layer of cheese, then noodles, so on until last layer will be cheese. Then mix in bowl your eggs, Pet milk and regular milk, salt, pepper and butter. Pour slowly into your crock-pot. Cook 3 1/2 to 4 hours.
Blend and melt one stick margarine and crushed graham crackers. Line a 9 x 13-inch cake pan with graham cracker crust. Put in freezer to set.
Place lightly beaten egg yolks and sugar in the top of a double boiler over hot (not boiling) water. Cook, stirring constantly, until thickened and creamy. Add butter. Remove from heat and stir in vanilla. Store in airtight container in refrigerator. To serve, warm in double boiler over simmering water. Yields 1 pint of sauce.
Chop onion and add to ground beef. Brown. Add tomato sauce, enchilada sauce and water. Bring to a boil. Put layer of sauce in greased casserole dish, cover with layer of tortillas. Cover these with part of shredded cheese and olives. Repeat until all ingredients are used. Pour chili with beans over top. Bake at 325° for 1 hour or until tortillas are soft. Serves 6.
Blend all ingredients well and cook over low heat in top of a double boiler until thickened. Cool, then spread between 2 or 3 (8 or 9-inch) layers.
Brown hamburger meat; drain. Add chopped onion and garlic. Cook lightly until onion is clear. Add soup, milk, green chilies and strips of cheese. Heat on low until cheese melts (easily scorches).
With fork, mash tuna in bowl. Add crackers, onion, egg and milk; mix well. Let stand 3-4 minutes to allow crumbs to soak up some of the moisture. Heat oil or margarine in frying pan over low heat. Add tuna mixture by tablespoons. Fry slowly until golden brown.
Mix all ingredients except cheese. Pour half of batter into greased and heated skillet, then pour the cheese into the skillet. Cover with the rest of the batter. Bake at 375° for about 45 minutes or until brown. I use an 8-inch square pan and do not preheat.
Cut fruits and nuts into small pieces; sift dry ingredients over fruit mixture	and mix well. Cream	butter	and sugar thoroughly; add beaten eggs and melted chocolate. Mix well. Stir in fruits and nuts mixture alternately with honey and grape juice. Line a 10-inch tube pan with foil. Place a shallow pan of water in bottom	of oven. Bake at 300° for 3 hours. Remove pan of water; bake for 30 minutes longer.
Place layer of cabbage, onions and salt to taste. Sprinkle sugar over cabbage. Combine vinegar, oil, mustard and hot sauce. Bring to a boil. Pour over cabbage and onions. Let stand in refrigerator overnight. Yields eight servings.
Mix Eagle Brand milk and lemon juice. Add other ingredients. Freeze in a long Pyrex dish.
Peel onions; cut into 1/2-inch slices and separate into rings. Place rings in a large bowl of water; refrigerate 30 minutes. Drain on paper towels.
Arrange rolls in pie plate. Sprinkle with mustard; set aside. Cook zucchini and onion in oleo 10 minutes. Add spices. Beat eggs well. Add cheese. Mix all together. Pour in pie pan. Bake at 375° for 18 to 20 minutes.
Add sugar to juice. Stir in cold water and pour over ice in glasses. For hot lemonade, use hot water instead of cold. Roll lemons on the table to make more juice.
Rinse chicken and pat dry. Cut each fillet into halves. Combine cornflake crumbs, cheese and salad dressing. Mix in a bowl. Dip chicken in melted margarine; coat with crumb mixture. Arrange in a glass baking pan. Sprinkle with remaining crumb mixture. Bake, covered, at 350° for 20 minutes. Bake, uncovered, for 20 to 25 minutes.
In a large pot, brown meat on both sides in oil after rubbing with ginger, salt and pepper. Add remaining ingredients. Cover; cook for 3 to 4 hours. Serve next day; it's better and thicker.
Mix and congeal Jell-O, blueberries and pineapple. Mix sugar, sour cream and cream cheese. Beat well and spread over congealed Jell-O. Refrigerate.
Brown ground beef and season to taste. Drain off grease. Add remaining ingredients and mix well. Bake at 350° for 30 minutes until well heated.
Heat oven to 350°. Place sliced apples in greased 8 x 8x 2-inch square pan or dish (1 1/2-quart). Add water. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake for 40 minutes. Serve warm.
In a medium bowl, combine all ingredients but potatoes. Add potatoes; toss to coat. Place in an 8-inch square baking dish coated with nonstick spray. Bake, uncovered, at 450° for 40 minutes or until potatoes are tender, stirring occasionally. Makes 2 servings.
Rinse scallops under cold water. Drain. In medium saucepan, combine scallops, milk and salt. Bring to a boil; reduce heat and simmer 5 minutes. Drain, reserving milk. Melt 2 tablespoons of butter in medium saucepan. Add mushrooms; saute 5 minutes. Remove from heat. Blend in flour. Gradually stir in reserved milk. Bring to a boiling, stirring constantly, and boil until sauce thickens. Reduce heat and simmer 5 minutes. Cut large scallops in half. Add scallops to sauce. Stir in sherry. Return to boiling. Pour into 11-inch gratin pan or 9-inch pie plate. Spoon mashed potato over top. Drizzle with remaining melted butter. Run under broiler 4 inches from heat 3 minutes or until top is slightly browned. Serve immediately, topped with chopped parsley. Makes 4 servings.
Combine the first 3 ingredients together. Put into a 9 x 12-inch pan. Bake for 10 minutes. Cool. Beat the cream cheese with confectioners sugar and Cool Whip; place in cooled crust. Top with blueberry pie mix.
Spray casserole dish with Pam. Spread rice in bottom of dish. Place chicken on top of rice. Spread mushroom soup over the top of rice and chicken. Then sprinkle onion soup mix over the top. Pour water over this. Cover with foil and bake for 1 to 1 1/2 hours at 350°.
Set aside 1 cup cake mix for topping. Mix remaining cake mix with margarine and 1 egg. Press mixture into bottom of 9 x 3-inch greased pan. Blend pumpkin, 3 eggs, milk, brown sugar and cinnamon together. Pour this mixture over unbaked cake mixture crust.
Cut peppers into strips and boil in salted water for 5 minutes. Line pepper in an 8-inch square dish. Combine other ingredients except cheese and pour over pepper. Sprinkle with cheese. Bake 20 minutes at 350°.
Arrange chicken in shallow baking dish. In small bowl, stir together sour cream and garlic. Spoon mixture over chicken. Sprinkle with crushed crackers. Cover and refrigerate at least 4 hours or up to 24 hours. Bake, uncovered, at 325° for 50 minutes. Makes 4 to 6 servings.
In a bowl, combine egg, milk, soft bread crumbs, melted butter, chopped onion and salt. Add salmon. Mix thoroughly. Shape into a loaf in a greased shallow baking pan or loaf pan. Bake at 350° for 35 to 40 minutes.	Serves 4.
Boil ground peppers, sugar and vinegar for 3 minutes. Remove from heat and let cool for 10 minutes. Add Certo and add a few drops of green or red food coloring. Let cool for 10 minutes longer. Pour into jars and seal firmly. This recipe makes 6 half pints.
Preheat oven to 375°. Put paper liner into two standard muffin pans. In large bowl, combine all ingredients. Fill muffin cups half-way full. Bake 20 to 25 minutes. Cool muffins. Serve warm or when cool, store in plastic bags or in freezer.
Bring Cheddar cheese, cream cheese and Blue cheese to room temperature. In small mixing bowl, combine cheeses; beat well. Blend in milk. Chill until ready to serve. Serve with assorted crackers. Makes about 2 cups.
Put all ingredients in heavy pan. Boil 20 minutes. Put through sieve or food mill to remove pulp and seeds. Pour in jelly jars or freeze in containers. Make only 1 recipe at a time. Do not double.
In boiling water, quickly blanch broccoli and remove from water. Put broccoli into baking dish. Add the grated Parmesan cheese and 1 tablespoon butter. Bake at 350° for about 5 minutes, or until broccoli is tender.
Mix all ingredients, except the chopped pecans, and chill. Shape into small balls. Roll in chopped pecans and serve.
Layer bottom of 9 x 13-inch glass baking dish with chicken breasts. Place Swiss cheese slices over the chicken. Combine the soup and wine and pour over the cheese. Cover the top with crushed Stove Top dressing. Drizzle the melted oleo over the top. Bake 45 minutes at 375°.
Mix stuffing and water with melted butter. Mix as you would for stuffing and set aside.
Drain fruit cocktail well. Dice apples and bananas. Put all ingredients in large bowl; toss well. Cover and keep in refrigerator.
Sprinkle chicken on both sides with salt and pepper. Heat oil in large frying pan, add chicken and saute, both sides until light brown. Remove chicken and keep warm. In same pan add lime juice and cook over low heat until it bubbles, add butter, stirring, until sauce becomes opaque and forms a thick sauce. Stir in chives and dill weed. Spoon sauce over chicken. Serve with rice if desired.
In skillet, brown sausage and drain fat. Return sausage to skillet; add cream cheese and Ro-Tel and heat until melted. Turn into bowl and serve with corn tortilla chips.
Line 15 x 10 x 1-inch pan with foil. Arrange a single layer of crackers in pan. Mix butter, margarine and brown sugar in saucepan. Bring to a boil and cook for 2 minutes, stirring all the time. Pour hot syrup over crackers and spread with spoon. Sprinkle with chopped nuts. Bake in preheated oven (350°) for 12 minutes. Remove from oven and cool a little, then cut into triangles while warm. (I use pizza cutter.)
Mix all ingredients except ice cream and graham cracker crust in bowl. Add softened ice cream and mix well. Pour over crust in 9-inch pie pan and freeze until hard.
Note: For one 15 x 10 x 1-inch pan or about 1 pound.
Combine beef, soy sauce, onion, eggs, parsley, garlic, crumbs, salt and pepper. Mix well. Shape into balls the size of a large olive. Place meatballs into baking pans. Combine cranberry sauce, ketchup, brown sugar, chili sauce and lemon juice. Heat, stirring, until cranberry sauce melts. Pour sauce over meatballs and bake for 45 minutes at 350°. Yields 60 meatballs.
Bring margarine and brown sugar to a boil; boil for 3 minutes. Pour mixture over saltine crackers. Bake at 350° for 7 minutes. Take out and sprinkle chocolate chips on top. Spread and put in refrigerator; let chill.
Dissolve jello as directed on package. Let stand until cool and slightly thickened, but not set. Then fold in whipped topping. Cream the cheese with a bit of pineapple juice and add to mixture. Add marshmallows and a few maraschino cherries. Fold in drained crushed pineapple. Refrigerate until set. Can be made the day before; keeps for several days. Can also be frozen.
Toss. Seal in refrigerator for 4 to 12 hours. Toss again. Drain juice off. Add a teaspoon of sugar, if desired. Good with hot dogs, hamburgers, etc.
Preheat oven to 350°. In a mixing bowl, combine cake mix, egg and milk. Add bananas. Beat on medium speed for 2 minutes. Stir in nuts. Pour into two greased 8 x 4 x 2 loaf pans. Bake at 350° for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely.
Slice potatoes 1/2-inch thick. Boil until tender. Meanwhile in frying pan, melt butter; simmer onion in butter until tender. Mix in flour. Add milk. Stir until slightly thickened. When potatoes are done, put in long cake pan. Pour the butter, onion, flour and milk mixture over the potatoes in pan. Put yellow cheese over top, as much as you want. Bake at 350° until golden on top, about 1/2 hour. Absolutely delicious.
Layer beef cubes and mushrooms in large casserole. Sprinkle any soup mix over mushrooms. Spoon mushroom soup on top. Arrange carrots and potatoes around edge of casserole. Bake, tightly covered, at 300° for 3 hours.
Brown sausage, drain and mix with bread and cheese. Mix eggs and milk together. Pour over sausage and bread mixture. Pour into a 9 x 12-inch greased casserole dish. Keep in refrigerator for 12 hours. Bake at 350° for 30 to 45 minutes until brown.
Mix sugar, syrup and salt together; microwave on High for 5 minutes. Add salt and peanuts; microwave until it reaches temperature of 325°. Stir in butter, vanilla and soda. Pour out onto wax paper until hard.
Bring water to a boil in medium saucepan. Add noodles. Cook 6 to 8 minutes or until tender. Do not drain.
Brown meat with 1/4 cup onions. Drain and return to skillet. Combine soups, enchilada sauce, and 1/2 can water in separate saucepan. Heat over low fire. Heat oil until a drop of water sizzles when dropped into the pot. Grease well a 9 x 13-inch pan. Heat tortillas, one at a time, in oil until soft, usually about 3 seconds. Move tortilla from oil to pan; spoon about a tablespoon and a half of beef mixture into shell and roll. Repeat this process until pan is full. Put remaining onions on top, then 1/2 cup of each cheese. Cover with sauce mixture. Add remaining cheeses and bake at 350° for 30 minutes or until bubbling.
Cover potatoes with very hot water; let stand 5 minutes. Drain potatoes on paper towels. Mix all ingredients; drop by tablespoonfuls onto hot well-greased griddle. Cook 3 minutes on each side until brown. Makes 16 cakes.
Combine shortening and salt; add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Sift flour and baking powder 3 times. Add small amount of flour to creamed mixture alternately with orange juice, beating until smooth. Reserve some of the coconut for the frosting. Ice with icing.
Beat brown and white sugar, egg, peanut butter, shortening and butter until creamy. Gradually add dry ingredients. Mix well. Drop by teaspoonful on ungreased cookie sheet. Flatten with fork crisscross fashion. Bake at 250 degrees for 12-14 minutes.
Mix all ingredients. Must make 24 hours ahead of time. Serve with corn chips of choice.
Combine softened cream cheese, margarine and sugar well. Gradually add milk. Blend in eggs and vanilla. Sift together dry ingredients. Add to cream cheese mixture. Mix well. Pour 1/2 batter into greased and floured 13 x 9-inch pan. Dot with preserves. Cover with remaining batter. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cook onion and celery in margarine until tender. Combine all ingredients and mix thoroughly. Place in pan sprayed with vegetable cooking spray and bake 30 minutes at 350°. Yield: 6 (1/2 cup) servings.
Mix sugar, cocoa and milk together. Bring to a boil. Boil exactly for 90 seconds. Remove from heat, then add vanilla and margarine. Stir to melt margarine. Add quick cook oats. Stir. Place by teaspoon on wax paper. Ready to eat when cool.
In a large saucepan, melt 2 sticks margarine, add coke and oil. Bring to a boil, remove from heat.
Sift flour, salt, baking soda and cinnamon. Add eggs, sugar, carrots, coconut, nuts, raisins, oil and vanilla; mix well. Pour into a 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake for 1 hour at 350°.
Beat the egg yolks with the sugar in the top of a double boiler until thick and lemon colored. Add the coffee and stirring constantly, cook gently in a double saucepan over simmering water until the mixture is thick. Let cool.
In medium saucepan, melt together margarine and flour. Add broth and milk, stirring constantly. Add cheese, mayo and mustard until mixture becomes smooth. Place 1/2 of the broccoli in the bottom of a 2-quart baking dish. Cover with 1/2 of the chicken and 1/2 of the sauce. Use remaining broccoli, chicken and sauce to layer again. Cover and microwave for approximately 10 minutes, stirring after 5 minutes. Great served over baked potato.
Cover mushrooms, celery, carrots and onion with water in 2-quart saucepan. Simmer, partially covered, for about 45 minutes. Add stock to make 6 cups of liquid. Add salt and pepper to taste. Heat through.
Cut or blend the flour and margarine. Add and continue to blend the water. Shape into ball. Divide in half. Using fingers, press dough into two 3 x 12-inch strips on ungreased baking sheet. Place in refrigerator to chill.
Combine cinnamon and 1/4 cup sugar. Toss with apples and place in a casserole dish with a lid. Sprinkle 1/4 cup water over the apples.
Mix all ingredients together and store in airtight container. Mix 2 to 3 teaspoons of mix with 6 ounces boiling water.
Make up jello as package directs, then add lemon juice, lime juice, sugar, water and pineapple juice. Chill in refrigerator until ready to serve. When ready to serve, add ginger ale. Pour over chunk of ice.
Mix bran and milk; let stand 5 minutes. Blend flour, sugar, baking powder and baking soda; set aside.
Mix softened cream cheese with all ingredients except pecans. Roll or shape into ball or half moon and roll in chopped pecans or cover with pecan halves.