HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray inside of a large paper grocery bag with Pam. Pour popped corn into bag. In microwave-safe bowl, combine brown sugar, margarine, syrup and salt. Microwave on High 2 minutes. Stir and microwave on High another 2 minutes. Stir in soda and pour over popped corn in paper bag. Close bag and shake well. Microwave the whole bag on High for 1 minute. Shake well and microwave on High for another minute. Shake well again.
Defrost spinach and squeeze out liquid. Blot on paper towel (do this early). Combine all ingredients in a mixing bowl. Roll into bite sized balls. Bake at 350° for 10 to 15 minutes. Serve hot. Makes about 80 spinach balls. All or any part may be frozen.
Beat eggs and sugar together. Add other ingredients and bake in a greased 9 x 9 baking dish for 40 minutes at 350°. Good side dish for pork.
Brown beef and onion in oil in large saucepan. Add beans, tomatoes, water, chilies, beef broth granules, sugar and garlic; bring to a boil. Reduce heat and simmer uncovered for 1 hour or until meat is tender. To serve, ladle into individual bowls and sprinkle with cheese. Serve with warm tortillas. Makes 6 to 8 servings.
In small mixer bowl, beat until creamy the cheese, reserved crab liquid, onion, lemon juice, salt and pepper sauce. Stir in chopped crab meat and turn into shallow, greased 3-cup baking dish. Sprinkle almonds on top. Bake, uncovered, in preheated 350° oven for 20 to 30 minutes or until bubbly. Serve hot with crackers.
Mix together and chill before serving on lettuce leaf. One cup fruit cocktail may be added to make seven cup salad.
Cook beef in oil until gray in color. Add onion and celery and cook until onion is soft. Add catsup, Worcestershire sauce, salt, pepper, mustard and oregano; mix well. Stir in macaroni and cover. Simmer to blend flavors, about 25 minutes. Just before serving, fold in cheese. Serve hot in the skillet.
Beat eggs slightly. Add sugar, Karo syrup and salt. Melt oleo and cool slightly, then add to mixture. Add vanilla and pecans.
Combine first 4 ingredients in large bowl. Blend in pieces of bread, rolls or doughnuts. Pour mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes or until it sets. Yields 24 servings.
Heat oven to 375°. Combine butter Crisco, sugar, egg, milk and vanilla in bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture, until blended, at low speed. Stir in raisins and nuts. Drop in round teaspoons 2 inches apart. Bake at 375° for 10 to 12 minutes. Cool 2 minutes.
Melt chocolate. Cream margarine and sugar. Add eggs, one at a	time, beating	5 minutes after each egg. (This is a very important part in making this pie a success.) Blend in melted chocolate.	Add vanilla and mix.	Pour into baked pie shell and chill. Serve with whipped topping.
Flour and brown pork chops. Sprinkle with seasoned salt and pepper; set aside. Combine soups, milk, sour cream, salt and pepper. Stir in 1/2 cup of cheese, 1/2 of onion rings and potatoes. Spoon into baking dish. Arrange pork chops on top of potato mixture. Bake covered for 40 minutes at 350° until chops are done. Uncover and add the other 1/2 cup cheese and onions. Bake until cheese melts.
Combine sugar, cornstarch and salt. Gradually stir in milk and egg mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens. Add butter and vanilla after it thickens. Cool. Add meringue.
Melt chocolate; mix together sugar, salt, milk and cornstarch; then blend with chocolate and let come to a slow boil, stirring until a pudding forms. Beat eggs in a separate bowl and add several tablespoons of chocolate mixture, beating all the time. Add to cooked mixture, mixing well. Remove from heat and add vanilla. Beat to remove lumps, then pour into prepared pie crust.
Preheat oven to 375°. In a large bowl, cream margarine and sugar. Add and combine well the egg, bananas and baking soda mixture. In a smaller bowl, combine flour, salt, nutmeg and chocolate chips. Combine the two mixtures together gently until just mixed. Spoon into prepared pans. Bake at 375° for 20 minutes.
Cream oleo and sugar well; add eggs, one at a time, beating enough to blend well. Mix the dry ingredients together (sifted). Add these alternately with the bananas and buttermilk which have been combined. Add vanilla last.
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. Stir in cereal until pieces are coated. Stir in chocolate morsels just until combined, but not melted. Spread on waxed paper-lined tray. Chill 30 minutes or until coating is set. Store in airtight container. Yield: 9 cups.
Bring syrup and sugar to a boil. Remove from heat and add Jell-O, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 1/2-inch balls. Makes about 4 dozen.
Heat oven to 375°. Grease an 8-inch (2-quart) square baking dish or 9-inch square pan. In a large bowl, beat eggs until well blended. Add remaining ingredients; mix well. Pour into a greased pan. Bake at 375° for 25 to 35 minutes or until center is almost set. Makes 6 servings at 1 cup per serving.
Note: Preparation time: 15 minutes. Soaking time: 1 hour. Chilling time: 3 hours.
Mix all ingredients; roll mixture into shape of a log. Roll up in foil and put in the refrigerator overnight. Bake at 300° for 1 hour.
Sprinkle dry soup mix on bottom of ungreased 9 x 13-inch or larger pan or baking dish. Wash rice and place on top of dry onion soup. Place chicken on top of rice. Pour milk and water or milk and chicken broth over chicken and rice. Bake, uncovered, at 325° for 2 hours. Watch carefully towards end. Add water, if needed. If browning too fast, cover with foil.
Cook and stir garlic in butter for 2 to 3 minutes. Add broth and tortellini; heat to a boil. Reduce heat and simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes. Serve with cheese.
Mix water, sugar and butter in saucepan. Let come to a boil. Combine jello and cornstarch. Add to mixture. Cook until thick. Let cool. Add strawberries and lemon juice. Cool and pour into pie crust. Top with whipped cream. Refrigerate.
Cream butter and sugar. Add eggs and vanilla. Mix well. Stir in flour. Chill 1 hour. Shape to marble-size balls. Place on cookie sheet. Push one mint in each center. Bake at 400° about 8 minutes or until golden around the edges. Remove and cool. Makes about 5 dozen.
Mix all ingredients together and bake at 325° for 35 to 40 minutes in 9 x 13-inch pan.
Simmer all ingredients except flour 1 1/2 hours or until meat is tender. Add mesa flour 30 minutes before serving.
Cut orange slices and nuts in small pieces; mix with coconut and milk. Bake at 350° for 25 minutes. Cool at room temperature. Roll in powdered sugar.
Combine first 6 ingredients in saucepan; set aside. Brown 1 cup sugar in skillet. When fully melted, add boiling water. Cook until fully mixed. Add sugar mixture to saucepan. Cook until thick. Cover with meringue, if desired.
Rinse and dry chicken breasts. Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic powder, salt and pepper. Add chicken and coat well. Let stand, covered, in refrigerator overnight or for 8 hours.
Mix sugar, eggs, butter, banana, vanilla, salt and nut meats. Mix until smooth; add flour. Bake at 350° for 1 hour or until done.
Combine all ingredients except buttered bread crumbs; place in casserole. Sprinkle top with crumbs. Bake at 350° for 1 hour or until potatoes are tender. Yield: 6 servings.
Prepare a Bundt pan by greasing and flouring. Preheat oven to 350°.
Combine all ingredients in pan. Cook over medium heat; stir until thickened (approximately 12 minutes). Add coconut and pecans. Cool until thick enough to spread.
Brown hamburger, onion and bell pepper. Add other ingredients and cook 1 hour on low heat.
Heat oven at 350°. Cut steak into 10 equal portions. Pour oil in skillet. Brown each piece of steak on each side. Transfer to roasting pan. Add onions to oil in skillet and brown slightly. Add rest of ingredients to make a barbecue sauce and simmer in skillet 5 minutes. Pour sauce over steaks. Cover and bake 2 hours.
Mix sugar, flour and 6 to 10 Tbsp. juice. Add pineapple. Pour into greased pan. Spread crackers on top. Melt butter and pour over top mixture. Bake at 350° for 25 to 30 minutes.
Mix water and salt in saucepan; bring to a boil. Gradually stir in corn meal; cook for 2 minutes, stirring constantly, until smooth and thick. Remove from heat. Add cheese; stir until cheese is melted. Cool. Shape into 3 x 1-inch logs, using 2 tablespoons of mixture per stick. Heat oil in large pot to 375°. Fry corn sticks (a few at a time) for 3 to 5 minutes on each side. Drain on paper towel. Yields 2 dozen.
Mix together spaghetti, Parmesan cheese and egg whites. Put in a large buttered baking dish. Bake at 350° for 10 minutes. Then add cottage cheese. In a separate dish, mix together mushrooms, ground beef and spaghetti sauce. Add to crust and bake at 350° for 45 minutes. Add Mozzarella cheese and bake another 5 minutes. Let cool for 5 minutes. Serves 6.
Empty filling into an 8 x 8-inch square pan. Sprinkle with cinnamon to taste. Beat egg slightly; add vanilla. In another bowl, mix the next 3 ingredients. Add egg; mix until crumbly. Distribute evenly over pie filling. Pour butter over top. Bake in moderate oven (375°) for 30 minutes, or until golden brown. Serve warm with ice cream. Makes 6 servings.
Brown beef in shortening until all red disappears. Add onion, tomatoes, ketchup, steak sauce, green pepper and parsley. Simmer 30 minutes. Cook macaroni in water until tender.
Mince meat. Soak bread in milk and squeeze dry. Fry chopped onions in oil. When browned, sprinkle in curry powder and cook a few minutes, being careful not to burn. Mix all ingredients with minced meat and bread, adding 1 egg. Whisk other egg with milk, and after putting curry mixture into greased cups, pour some of this over it. Stick a slice of lemon or bay leaf into each cup. Bake 30 minutes at 350° and serve in cups with rice and chutney. May be baked in casserole. Serves 8.
Let butter soften to room temperature. Cream the sugar and butter well. Add eggs, one at a time, beating well after each addition. Add flour alternately with whipping cream. Add vanilla. Start baking in a cold oven in tube or Bundt pan. Set oven at 350°. Bake 1 hour and 15 minutes.
Combine rice, soup and water. Pour into a greased 10 x 13-inch pan. Salt and pepper chicken breast; place on top of rice mixture. Seal tightly with foil. Bake 2 to 2 1/2 hours at 325°.
Heat shortening in skillet and brown beef, discarding fat. Combine all ingredients except rice and almonds in cooker. Cook on high 3 hours. Add cooked rice. Serve with almonds. Yield: 6 servings.
Cover dry onion with water and let set until all water is absorbed. Mix all ingredients together. Shape into ball and roll in chopped nuts. Best if made a day ahead of use.
Combine cream cheese and mayo in a food processor, mixing until well blended. Add remaining ingredients. Mix well. Chill. Form into a ball and serve with crackers.
Cook and drain macaroni. Place in large bowl. Add eggs (sliced), onion, red pepper, tomatoes and olives; toss lightly, then spoon mayo on top of salad. Stir in until completely mixed. Salt and pepper to taste.
Brown ground meat. Add rice, soup, water, celery and onion. Place in 350° oven and bake 1 hour. Add noodles to top of casserole 30 minutes before done.
Cut up and cook chicken. Remove from broth and let cool. Remove skin and set aside. Cook spaghetti in broth. Saute onions, clove, garlic and green peppers. Add tomato sauce, soup, olives, salt, pepper and sauces. Mix chicken and spaghetti in large casserole dish. Cover with Parmesan cheese. Place in hot oven at 325° for about 15 to 20 minutes. Serve hot.
In saucepan combine wine, shallots and vinegar. Reduce over high heat until 1/4 cup remains. Remove and add butter, small piece at a time, swirling the pan to combine. Do not stir. Season to taste. Keep warm while fish cooks. Season the fish and place in steamer with leeks; cook just until fish turns opaque, 8 to 10 minutes. Place a cooked fillet on each plate; arrange the leeks on top, mounding them into a nice pile. Spoon half the Burgundy butter around each fillet and sprinkle generously with chives. Garnish.
Brown ground beef. Drain and rinse with hot water. Let drain completely. Mix with spaghetti sauce. Add spices, mushrooms, onion, etc. as desired. Simmer. Cook noodles as directed on package. In oblong casserole dish, layer 1/2 of noodles, 1/2 of spaghetti sauce and thinly sliced cheese. Repeat layers. Bake at 350° until bubbly and cheese melts a little, approximately 30 minutes.
Parboil chicken breasts until done. Cool. Break into lengthwise pieces and place in oblong baking dish. Mix mushrooms, soups, carrots, liquid, salt and pepper; pour over chicken.
In a 4-cup glass measure, heat butter 30 seconds. Stir in flour, milk, sherry and salt, blending well. Cook 2 to 3 minutes, stirring every minute until thickened. Stir in cheese and set aside. Cut fish in serving pieces and sprinkle with salt and pepper.
In a large skillet fry hash browns according to package directions, remove and set aside. In a large bowl beat eggs; add onion and green pepper and pour into same skillet; cook and stir until eggs are set; remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on greased baking sheet. Bake at 350° for 15 to 20 minutes or until heated through. Serve with salsa if desired. After they have cooled place in individual sandwich bags and freeze. Take out number needed, place on plate and microwave 1 1/2 to 2 minutes or until heated through. Yield 12 servings.
Combine all dry ingredients in large bowl. Add sugar and oil, stirring in dry ingredients until moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon into 3 well-greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes. Cool 10 minutes in pan. Remove and cool.
Brown meat. Drain and combine with rice, celery, soy sauce and mushrooms. Combine soup and water. Blend into meat mixture. Bake uncovered at 350° until bubbly, about 1 1/2 hrs. Serves 6-8.
Brown hamburg with onion. Mix all together and bake 1 hour at 350°.
Mix all ingredients and pour into pie shell.	Bake in Dutch oven for 25 minutes.
Drain salmon; remove skin and bones. Flake salmon with fork. Add remaining ingredients, except for flour and oil. Blend well and shape mixture in balls. Coat with flour. Pan fry in hot oil or until golden brown. Turn only once. Makes 6 servings.
Combine ingredients. Add dry seasoning mix to taste. For best results, mix the night before.
Heat milk, but do not boil. Beat eggs and sugar and stir into milk. Add salt and vanilla to taste. Cook like a custard until it thickens. Put mixture into freeze and thin with milk and cream. If a small freezer, use half the recipe.
Mix pudding and pineapple together and mix in other ingredients and chill. May be frozen and taken out about one hour before serving. Also good frozen. Some people add maraschino cherries to give festive look. Other people add 1/3 cup of coconut flakes.
In Dutch oven, mix all ingredients. Add venison or other wild game; cover and refrigerate overnight. Makes enough marinade for 5 pounds of meat.
Mix Eagle Brand milk and lemon juice well and add coconut, crushed pineapple and pecans. Mix well and add Cool Whip. Pour in graham cracker crust. Sprinkle top with graham cracker crumbs.
Mix all ingredients and place by teaspoonfuls on cookie sheet. Bake at 375° for 10 minutes.
Heat oven to 375°. Mix brown sugar, margarine, sour cream, eggs and vanilla. Stir in flour, malted milk powder, baking soda, baking powder and salt.
Put all ingredients into crock-pot; cook on low for 5 to 6 hours. Serve over noodles or rice.
Mix in baking dish, corn, bacon grease, sugar and evaporated milk. Shake corn muffin mix over corn to completely cover corn. Melt margarine and cover top of mix. Bake at 375° for 25 to 30 minutes.
Beat first 8 ingredients well. Then stir in bananas and nuts. Grease and flour bread pan; pour batter into it. Bake at 350° for 1 hour.
Dissolve the yeast in warm water. Add the 1 teaspoon salt and sugar. Mix in the flour. Knead the dough until it is smooth. Cut dough into small pieces and roll it into ropes. Make the ropes into the desired shapes. Grease the cookie sheet. Put dough on cookie sheet. Brush the dough with well beaten egg. Shake on the salt. Bake at 450° for 10 to 12 minutes.
Brown ground beef. Mix all ingredients except butter and crumbs. Put in casserole. Bake in 350° oven 15 minutes.
Mix butter, sugar and extract. Add salt, flour and nuts. Shape dough into 1-inch balls. Bake at 350° for approximately 12 minutes. Roll in powdered sugar while warm.
Brown ground beef. Drain and let cool. Prepare veggies as for tossed salad. Combine with beef, cheese and beans. Just before serving, add dressing and tortilla chips. Toss and serve.
The seasoning of a beef roast depends upon size of roast and personal taste. Rub in red pepper, Season-All, salt, lemon pepper and Worcestershire sauce. Place garlic cloves on both sides of roast; place onion on and around roast. Let marinate overnight in airtight container. You can marinate longer if you desire. I take garlic off the next morning but this depends on personal choice.
Combine the first 5 ingredients. Combine remaining ingredients. Stir well and pour over vegetables. Toss gently. Cover and chill 8 to 10 hours. Yields 4 servings.
Saute the onion and garlic in oil until soft. Discard the garlic. Add to this the carrot, green pepper, bay leaf, oregano, thyme, basil, chives and parsley. Mix well. Add fresh tomatoes and tomato paste to this mixture as well as the remaining ingredients and mix well. Simmer until thickened; remove bay leaf. Better if made one day ahead. Great canned! Great on pizza or any Italian type dish. Makes 2 cups.
Into large mixer bowl, sift flour, sugar, baking powder and salt. Make well in center; add egg yolks, corn oil, water, lemon rind and juice. With mixer at medium speed, beat until smooth. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until very stiff peaks form. Gently fold egg whites into batter. Bake in ungreased tube pan in 325° oven 65 to 70 minutes or until cake springs back when lightly touched. Immediately invert pan over bottle or funnel. Cool completely. Remove from pan. If desired, glaze with Lemon Glaze and garnish with thin strips of lemon rind.
Preheat oven to 350°. Place rack in middle of oven. Cut chicken into thin 1 1/2-inch strips. Spread olive oil evenly on a 9 x 13-inch baking pan. Place chicken in pan. Sprinkle on 1 tablespoon Italian seasoning. Dice garlic cloves and sprinkle over chicken, too. Bake for 20 minutes.
Cook noodles and drain. Cook beef until browned. Stir in tomato sauce, sugar, salt, garlic powder and pepper. Remove from heat. Mix together the cottage cheese, cream cheese, sour cream, onion and green pepper. In a 13 x 9 x 2-inch baking dish, spread half the noodles, moisten with a little sauce, cover with cheese mixture, top with rest of noodles and then meat sauce. Sprinkle with Parmesan cheese. Bake, covered, at 375° for 45 minutes.
In large bowl, whisk first six ingredients together until sugar dissolves to make dressing. Combine dressing with cabbage and onions. About 4 hours before serving, crumble in 3 packages of noodles and sprinkle seasoning packet contents over all. Toss to mix. Cover and chill. Noodles will soften as they absorb moisture. Just before serving, add toasted almonds and sesame seeds. Toss to mix well. This makes a large amount and is difficult to cut down so plan this one for a large family gathering or cook out. Caution, it is spicy.
Cook broccoli per instructions. Place in buttered 9 x 13-inch baking dish. Top with the cheese. Sprinkle crumbled crackers on top. Dot heavily with more margarine. Season to taste. (Note: Crackers add salty taste.) Bake at 350° for 30 minutes.
Melt chocolate in a saucepan or double boiler over simmering water. Cool slightly. Cream butter, peanut butter and brown sugar. Beat in eggs and chocolate extract. Mix in melted chocolate. Blend in flour and peanut butter chips. Pour batter into greased 9 x 13-inch pan. Top evenly with peanut butter cup candy pieces, pressing them lightly into the batter.
Mix together the first 3 ingredients like pie crust. Pat into pan. Bake for 15 minutes at 350°. Remove from oven. Mix together the next 6 ingredients and pour over the first mixture. Return to oven and bake additional 15 minutes at 350°. Cool slightly and cut into small squares. This is a Swedish recipe. Very good and very rich.
Brown and crumble meat and onion. Pour off any grease. Add both soups and put into casserole dish. Top meat mixture with Tater Tots and bake 20 minutes at 350°. Serve hot.
Season flour with salt, black pepper and cayenne and put in shallow pan. Whisk eggs with milk in a small bowl and put 1 cup of crumbs in a second shallow pan. Dust each oyster with flour, dip in the beaten egg and then in crumbs, coating completely. (Add fresh crumbs, as needed. If you put them in the pan all at once, they will get damp and won't coat the oysters.) Refrigerate 1 hour to set. Place a skillet over medium-high heat. Add half the butter and oil and heat until melted and hot, but not smoking. Add oysters a few at a time and saute until golden brown on both sides. Place on paper towels to drain and sprinkle with more salt. Repeat until done, adding butter and oil as needed.
Put over casserole. Bake, uncovered, at 350° for 1 hour.
Preheat oven to 375°. Grease a 9-inch tube pan. Combine for filling 1/2 cup sugar, cinnamon, cocoa and nuts; mix and set aside. Sift flour with baking soda and baking powder. With electric mixer, beat butter until soft; gradually add in 1 cup sugar until fluffy. Beat in eggs one at a time. Blend at low speed, flour alternating with sour cream. Spoon half of batter into pan. Sprinkle with filling evenly over it, then spread remaining batter evenly over it. Bake 1 hour or until cake tester comes out clean. Cool 10 minutes in pan.
Mix jello and water then add pineapple and pie filling. Let congeal. Mix cream cheese, sour cream, sugar and vanilla and spread over congealed jello. Sprinkle pecans on top.
In bowl, combine soup and milk and reserve can of mixture. Add rice and dry soup mix. Pour into greased 12 x 9-inch pan. Place browned pork chops on top. Pour can of mixture over chops. Cover with foil and bake at 350° for 1 hour. Uncover and bake 15 minutes more.
Mix cream of chicken soup, bouillon cubes, water and seasoning together. Pour mixture over chicken, celery, carrots and onion in crock-pot, making sure all is covered in liquid. Cook on high for 4 hours or 8 to 10 hours on low. Add instant rice 30 minutes before serving.
Mix sour cream, soup, onion, garlic and green beans. Place in baking dish. Top with cheese, crackers and butter. Bake 30 minutes at 350°. Add onion rings. Bake an additional 10 minutes.
Grease a large "horn cake pan" or Bundt pan with oil or margarine. Line the bottom with brown paper and grease again. Cream butter, salt and sugar by hand for approximately 3/4 of hour (having butter at room temperature to begin with). After the 3/4 hour hand mixing, start the balance of recipe mixing with the electric mixer. Add egg yolks, beaten until thick and lemon colored. Add beaten egg whites (beaten until stiff). Turn the mixer down. Add the flour, a little at a time. (It will seem like too much flour, but it is not.) Beat for 5 minutes; add flavoring. Bake in the deep pan, slow oven at 250° to 300° for approximately 2 1/2 hours or until a straw inserted comes out clean. Do not fill the deep baking pan more than 2/3 full. Would be a good idea to prepare a medium size pan for the balance of cake.
Brown hamburg with onion and green pepper; drain off grease. Add rest of ingredients; cover and simmer until just the right amount of juice is absorbed.
Drain beans and place into large bowl. Blend seasonings, oil and vinegar and pour over beans. Marinate overnight or 24 hours. Serve cold. Serves 8 to 10.