HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients and make into a stiff ball. Chill for 2 hours. Roll into small marble balls and bake at 350° for 20 minutes.
Brown the beef. Place all of the ingredients except the paste in a 6-quart souper pot at 400°. Cover and let boil about 20 minutes, stirring occasionally. Add meat and more water, if needed. Cover and boil another 15 minutes, stirring occasionally. Add tomato paste and turn down; let simmer for 15 minutes.
Cook sugar, butter and water to a soft ball stage. Beat this a moment and then dump into pan of cereal and stir thoroughly so all parts have a coating of candy. It is ready to eat almost at once.
Mix melted butter and brown sugar in heavy skillet. Arrange pineapple slices in pan on top of brown sugar and butter mixture. Place cherries or nuts in center of pineapple (optional).
Sprinkle chicken with pepper and garlic powder, then coat chicken in flour. Melt butter or margarine and garlic in large skillet. Add chicken and saute, turn chicken to cook lightly on all sides over low-medium heat. Add broth and bring to slow boil. Lower heat, sprinkle with parsley and simmer for 30 to 45 minutes, covered and stir occasionally.
Mix cake as directed on cake mix box. Add pie filling. Bake in one or two large greased cake pans. Make 2 thin layers either by baking 1 large cake or 2 layers or cut in half.
Cook over medium heat, stirring constantly until stiff. Let cool and knead. Store in Ziploc bag or plastic container. Add food coloring to water for color. This dough is especially long lasting.
Blend all together. Bake at 375° until sharp knife comes out clean (50 to 55 minutes). Cool. Refrigerate at least 1 hour. Makes 9-inch pie.
Combine pineapple chunks and marshmallows in large bowl. In saucepan, combine pineapple juice, flour, sugar, salt and beaten egg. Cook until thick; cool. Pour over pineapple and marshmallows. Refrigerate for several hours. Before serving, add bananas and nuts. White grapes are good in it too.
In saucepan, combine sugar and syrup. Bring to a boil over medium heat. Turn off and add peanut butter and vanilla; stir to blend.
Cook first six ingredients over medium heat, stirring constantly, until thick and smooth. Pour over sliced bananas. Crumble wafers in and place whole wafers around edge. Whip egg whites until stiff. Add 2 tablespoons sugar. Whip again until smooth. Spread on top and brown in oven.
Blend peanut butter and margarine. Cream mixture with sugar and salt. Beat egg and vanilla into cream mixture until fluffy. Sift together flour and soda, gradually blend into mixture; form balls. Press down with fork. Place two inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine ingredients (do not drain salmon), except additional package of crumbs and oleo. Blend well and shape into patties. Flatten out slightly. Dip into oleo and roll in crumbs. Preheat oil in frypan. Fry patties until brown. Serve with catsup or chili sauce.
Stir together sugar, flour and cocoa; gradually stir in milk. Stir over medium heat until mixture comes to a boil and thickens. Reduce heat; cook and stir 4 minutes. Add small amount of egg yolks, return all to pan of hot mixture and cook, stirring 1 to 3 additional minutes, until mixture is very thick. Remove from heat; stir in butter and vanilla. Cool 5 minutes. Turn into pie shell and cover with nuts. Cover with meringue, sealing well around edges. Bake in preheated oven at 350° for 12 to 15 minutes.
Mix soup, sour cream and potatoes. Add 1 cup shredded cheese. Pour into 13 x 9 pan. In small saucepan, cook onions in margarine until tender. Pour over hash brown mixture. Add 1 cup shredded cheese. Sprinkle crushed corn flakes over cheese. Bake in preheated 350° oven for 30 to 45 minutes. Top is easy to burn. You can place aluminum foil over it until last 10 to 15 minutes. Then remove so cheese and corn flakes can brown.
Combine sugar, syrup and water. Cook, stirring occasionally with a wooden spoon, until mixture forms a ball when dropped in cold water. Pour into egg whites that have been beaten (not too stiff). Add nuts or flavoring and beat until mixture can be dropped by spoonfuls on waxed paper.
Cut each wiener into 4 pieces. Cut each bacon slice into 3 pieces. Wrap bacon around each wiener piece. Place in a 9 x 9 x 2-inch pan so they fit snugly so bacon stays wrapped. Cover with brown sugar. Bake, uncovered, for one hour. Pour off grease and serve in a chafing dish with toothpicks.
Cut bacon into 3/4-inch strips and crisp. Remove bacon pieces from drippings and add onion rings. Fry until transparent. Remove from pan.	Combine brown sugar, vinegar, dry mustard, garlic salt and pepper. Simmer in drippings about 20 minutes. Add bacon and place in 3 quart casserole. Add beans and mix lightly. Bake 1 hour at 325°.
First, mix sugar with 1/4 teaspoon cinnamon. Sprinkle over apples and mix lightly. Spread apples in greased 8 x 8 x 2-inch baking pan. Sprinkle with water. Blend flour, salt, 1/4 teaspoon cinnamon, nutmeg and brown sugar. Mix in butter to make crumbly mixture. Spread over apples. Bake, uncovered, at 350° for 40 minutes.
Add warm water to dry ingredients to make a stiff dough. Dust with flour to prevent stickiness. (Long rolls may be made and cut into beads; holes for threading may be made with a nail and beads can then be allowed to dry.)
Cream together margarine, sugar and eggs. Measure milk and set aside. Add vanilla and almond to creamed mixture. Alternate dry ingredients and milk to creamed mixture. Refrigerate overnight. Roll and cut. Bake at 400° for 7 to 9 minutes until lightly browned.
Mix cornbread mix, oil and eggs. Add remaining ingredients and bake at 400° for 45 minutes in casserole dish.
Cream margarine, shortening and sugar. Add eggs, one at a time. Add vanilla, flour and baking powder alternately with milk. Bake in 9 x 5 x 3-inch loaf pan or small tube pan at 325° for 1 hour and 10 minutes.
In small mixing bowl, combine mustard, pineapple juice and brown sugar, mixing until sugar dissolves. Wrap each chicken piece with bacon. Secure with toothpick. Brush mustard sauce over chicken and bacon.
Cream shortening, sugar and vanilla. Add one egg at a time and beat separately. Make a paste of food coloring and cocoa. Add to sugar mixture. Sift flour and salt together. Alternate buttermilk and flour to sugar mixture, starting with flour and ending with flour. Combine soda and vinegar and add to mixture. Pour batter into 2 (8-inch) pans. Bake 30 minutes at 350°. Ice with Red Velvet Cake Icing.
Pick and wash beans; add beans to water. Bring to a boil and boil for 2 minutes only. Cover and remove from heat and allow to stand 1 hour. (This is equal to 12 hours of soaking in cold water.) Add ham bone, garlic and bay leaf to water and beans. Bring back to boil. Reduce heat and simmer about 2 hours or until beans are almost done. Add remaining ingredients. Cover and simmer another hour. Remove ham bone and cut off meat and return meat to pot. Add skim milk. Delicious soup.
Mix meat and bread crumbs with onion and 1 teaspoon of bouillon. Shape mixture into 40 meatballs. In a Dutch oven, bring water and remaining bouillon to boil. Add meatballs and pasta. Cook 10 minutes. Add spinach; reduce heat and simmer 3 to 5 minutes. Serve with grated cheese.
Melt 1/4 cup margarine in pie plate until bubbly. In a small bowl mix remaining ingredients and pour into pie plate. Bake at 400° for 15 minutes. Cut into four pieces and serve immediately. Top with jam, jelly, compote, etc.
Mix thoroughly. Shape into balls and roll in powdered sugar. Chill overnight. (I use Oreos and run through food processor.)
Combine vegetables, onion soup and V-8 juice in a large pot. Bring to a boil. Cook ground beef until meat is brown, stirring to crumble. Drain. Stir meat into soup mix. Reduce heat and simmer 20 to 30 minutes. Freezes well.
Sift flour, sugar, soda and salt. Beat 2 eggs well. Add pineapple with juice; add to flour mixture. Pour into a 9 x 12-inch greased pan. Sprinkle brown sugar, then the nuts over top. Bake at 350° for 40 minutes. While baking, prepare the glaze.
In 2 1/2 c. water, soak dried onions and place beef base in to dissolve. Pound meat with tenderizer hammer until meat is thin in texture. Mix flour, season-all, pepper, m.s.g., and nutmeg. Coat meat on both sides with flour mixture and fry in hot oil in heavy skillet until browned on both sides. Place in baking pan. Put carrots over meat and put water with onions and base over that. Sprinkle rest of flour mixture over top and cover. (This will make your gravy.) Cook in oven at 350 degrees for 1 1/2 hours, or until tender. Stir about 30 minutes into the cooking.
Boil the bouillon cubes in the water until cubes are dissolved. Add raw vegetables to chicken broth. Boil for 15 minutes or until tender. Stir in frozen vegetables. Stir in the soup, then the cheese. Heat until the cheese melts, stirring frequently. Keep over low heat as it will scorch easily.
Cut peppers into fairly thin strips. Combine in large bowl the vegetable oil, lemon-pepper marinade, Worcestershire sauce, garlic and herb salt mix, dill weed and parsley flakes.
In a large saucepan, saute onions, celery, olives, mushrooms, pimentos and bell peppers in butter and garlic powder for 15 minutes. Add broth and simmer for 15 minutes more. Add chicken. Cook and drain spaghetti. Layer spaghetti, sauce and cheese in casseroles. Bake for 20 minutes at 325°. May be frozen.
Mix all ingredients together (except Ritz crackers and margarine). Place in baking dish. Put crushed Ritz crackers on top. Slice margarine on top of crackers. Bake at 350° for 30 minutes.
Brown onions and garlic in olive oil. Add crumbled hamburg and brown. Add onion soup, tomato sauce and tomato paste plus 2 cans of water. Mix well. Add seasoning, sugar, mushrooms and olives. Simmer 1/2 hour. Add more water, if needed.
Mix all until smooth. Spread over top and sides of cake. (Chiffon Cake by Gert Novitzke.)
Soak the baccala for 24 hours. Change the water several times. Wring out baccala - pat dry with paper towels. Cut into 3 to 4 inch pieces. Cover bottom of large size baking dish with prepared tomato sauce. Line leeks over sauce, then fish, olives, capers and anchovies. Pour sauce over fish. Cover baking dish tightly. Bake at 350° for 35 - 45 minutes, until fish is soft and flaky.
In large saucepan, boil squash and onions for 5 to 10 minutes. Drain well. In large bowl, combine soup and sour cream. Stir in carrots and bell pepper, then fold in squash mixture. Toss Stove Top mix with melted oleo. Spread 1/2 Stove Top mixture in baking dish. Top with squash mixture and remaining Stove Top mix.
Mix all together; put in unbaked pie shells. Bake at 450° for 15 minutes; then turn oven down to 300°. Bake 30 to 40 minutes.
Press two (8 ounce) packages crescent rolls onto a 15 x 10 x 1-inch baking sheet to form the crust. Bake at 350° for 12 to 15 minutes.
Heat oven to 350°. Lightly grease 2 cookie sheets. Mix flour and baking soda. In a large bowl beat butter, sugar and vanilla with electric mixer until fluffy. Stir in oats, flour mixture and 1/3 cup chocolate chips until blended. Divide dough in half. Place half in middle of each cookie sheet and spread into an 8-inch circle. Sprinkle one with remaining 2 tablespoons chocolate chips, then score into 8 wedges with a sharp knife. Bake both 15 minutes, turning cookie sheets and switching over positions once, until light brown and crisp looking. Cool on sheets 10 minutes before removing to racks to cool completely.
Blend cream cheese, margarine and sugar. Spread over crumbs. Slice bananas and put on top of mixture. Add pineapple. Top with Cool Whip.
Cook brown sugar and butter in saucepan over medium heat till butter melts and mixture is smooth. Remove from heat, cool slightly. Add eggs one at at time, beating after each one. Combine flour, baking powder and salt add to sugar mixture, stirring well. Stir in brickle chips, pecans and vanilla. Pour batter into a greased 13 x 9 pan. Bake at 350° for 30-35 minutes. Cool in pan. Cut into bars.
Combine in large saucepan apples, raisins, water, sugars and Crisco and cook for five minutes. Remove from heat and cool thoroughly. Sift together in large mixing bowl the flour and spices. Add the apple-raisin mixture and stir thoroughly. Add the nuts and mix. Divide batter into 3 greased and lined loaf pans. (Line the bottom of pans with a strip of waxed paper.) Spray bottom of pan and waxed paper with nonstick spray. Bake at 350° about 35 to 45 minutes or until done. Don't bake too hard. (You can omit the sugar and use 1 cup molasses.)
Preheat oven to 250°. Cream Crisco and sugar until light and fluffy. Add essence to the cream mixture. Add flour and mix. Add milk, if necessary. Cut into any shape or pipe through a nozzle and bake at 350° for 15 minutes. Cream it out with nozzle.
Cook macaroni in 4 quarts of boiling water for 8 minutes. Drain water from pan with a large slotted spoon. Pasta should not be drained completely dry. Add butter to milk and heat over medium heat, stirring constantly until milk begins to steam. Dissolve cornstarch in 3 tablespoons warm water and add to hot milk. Stir until thickened. Add 4 ounces of cheese to the milk and stir until thoroughly blended. Remove from heat and cool to lukewarm. Add macaroni to milk mixture and 4 ounces of cheese. Mix loosely. Prepare a large glass loaf pan or small casserole dish with nonstick spray. Add mixture and top with remaining cheese. Bake at 325° to 350° for 45 minutes or until cheese on top is brown and bubbling.
In bowl combine first 3 ingredients. Press onto bottom of 7-inch spring-form. Bake at 325° for 6 minutes; let cool. In blender combine eggs, sugar, orange peel, juice and 2 teaspoons vanilla. Cut cream cheese into chunks. Add to mixture and blend until smooth. Stir in 1/2 cup yogurt. Pour into crust. Bake at 325° for 50 to 60 minutes or until nearly set. Combine 1/2 cup yogurt, powdered sugar and 1 teaspoon vanilla. Spread over hot cheesecake. Loosen sides of pan. Cool on wire rack. Chill before serving. Makes 8 servings.
Place lima beans in casserole. Brown hamburger and onion in skillet. Drain off grease and add tomato sauce and liquid from the beans. Sweeten with brown sugar to taste. Simmer for about 15 minutes. Pour over lima beans and bake at 350° for one hour or less.
Mix soda with buttermilk. Mix with sugar and syrup and boil until a ball forms in cold water. Add margarine and vanilla. Beat until smooth and pour in a buttered pan. Let cool before cutting into squares.
Combine shortening and brown sugar until light and fluffy. Add egg, vanilla and banana extract. Stir in bananas, then add flour, baking soda and salt. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for about 10 minutes. Cool, frost with cream cheese frosting and top with chopped nuts.
Preheat oven to 400°. Mix crushed pretzels, butter and sugar in a 9 x 13-inch pan and bake for 8 minutes. Do not overbake. Remove and cool.
Melt margarine in skillet. Saute onions and celery. Pour over bread. Add seasoning; mix well. Moisten well with broth. Add eggs; mix well. Pack lightly in crock-pot and cover. Set on high for 45 minutes. Cook on low heat for 4 to 8 hours.
Combine sour cream and cottage cheese. Add other ingredients and beat with mixer or blender until well mixed. Bake on hot greased griddle until bubbles break on surface. Turn and bake until golden brown. Serve with butter and syrup. Can add fruit (diced) or berries, etc., to batter. Yields 24 (4-inch) pancakes.
Combine all ingredients except yeast, potatoes and eggs. Blend together. Let cool slightly then add yeast, potatoes and eggs. Knead until smooth. Place in large greased bowl. Pat top with oil. Cover with towel and let rise until double. Roll out dough 1/3-inch thick. Cut out doughnuts (if you don't have a doughnut cutter, can use biscuit cutter then a 2-liter top to cut holes). Let rise on cookie sheet. Fry doughnuts in large skillet with enough oil to float. When browned, put immediately into glaze. (Do not drain. Helps to have 2 people for this.) Coat both sides.
Saute the onions in a skillet containing the bacon drippings until the onion chunks are brown around the edges. Transfer onions to a stew pot. In the same skillet, brown the brisket meat after dusting it with flour. Add remaining ingredients (except mushrooms) to the stew pot; cover and simmer on low heat for 3 hours. Add the mushrooms during the final 1/2 hour of cooking. Makes 4 servings.
Combine ingredients and shape into a firm loaf. Bake at 350° about 1 1/2 hours.
Mix all together; pour into a Bundt pan. Bake at 350° for 30 to 35 minutes. Cool in pan.
Scald milk. Add the bread crumbs. Stir in the squash, beaten egg and cheese. Mix in the rest of the ingredients. Place in a buttered 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour. Serves 6.
Put 3 or 4 cups of water in medium roaster. Cook roast in 375° oven for 2 to 3 hours. Do not let water cook out. When tender, take roast out of broth and mix well. Add onion, salt and pepper. Add soup. Put roast back in gravy and put back in oven with lid on for 45 minutes at 350°.
Soak raisins in water. Dissolve yeast and honey in warm water; add salt and applesauce. Mix in whole wheat flour and unbleached flour as needed for good bread consistency. Let rise in warm place; when doubled, roll out onto counter in a rectangle as for cinnamon rolls. Pour pure maple syrup and spread all over. Sprinkle raisins (approximately 1/2 cup) and chopped walnuts (approximately 1/2 cup). Roll up and slice into 2 to 2 1/2-inch slices and place into baking dish sprayed with Pam and bottom of pan covered with pure maple syrup. Let rise until double in size. Bake at 325° for 30 minutes or until done. Yummy. When cool, invert on another dish.
Heat oven to 425°. Rub meat with salt and pepper. Add onion, celery, soup mix, bay leaf and garlic. Wrap and seal in heavy-duty foil and put in roasting pan. Place in 425° oven for 30 minutes. Reduce heat to 325° and cook 30 to 40 minutes per pound. This provides juice for serving and gravy making for leftover hot beef sandwiches or to mix barbecue sauce to serve over meat.
Partially cook bacon to cut down fat; cut in half. Lay 2 strips of bacon on each breast and place side by side in a 13 x 9-inch pan (presprayed with Pam) which has been covered with a layer of chipped beef. Mix sour cream and undiluted soup; pour over chicken. Cook, uncovered, at 300° for 2 hours. Sauce will be almost absorbed and chicken will be browned on outside and succulent inside.
Preheat oven to 350°. Cream the butter and sugar together. Stir in vanilla and gradually add flour to mixture. Fold in nuts and potato chips. Drop by rounded teaspoonful onto greased cookie sheet. Bake 10 to 12 minutes until edges of cookies are golden brown. After 5 minutes of cooling on sheet, gently roll cookies in powdered sugar. Store in lightly covered container between sheets of waxed paper.
Combine cornstarch, 1 cup sugar and salt in a medium saucepan. Gradually stir in hot water. Bring to a boil over high heat. Reduce heat and cook until thick and clear, about 10 minutes. Remove from heat. Stir several spoonfuls of the hot mixture into the beaten egg yolks and mix well. Pour yolk mixture into saucepan. Bring to a boil. Then reduce heat and cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in butter and lemon rind. Gradually add lemon juice and mix well. Cool 5 minutes and then pour into pie shell.
Cook milk and cornmeal in double boiler or heavy pan until thick. Add sugar, shortening and salt. Cool until lukewarm. Add eggs and yeast. Add sifted flour to make a stiff batter; knead in additional flour. Put in greased bowl and let rise until doubled in size. Punch down and shape rolls. Put in greased pan and let rise again. Bake at 375° for 30 to 35 minutes.
In saucepan, add soup, water, seasoning and onion; bring to a boil, stirring occasionally. Pour 1/2 mixture into greased 1 1/2-quart casserole dish. Make 3 layers, using rice (directly from box), then peas, then tuna. Add remaining soup. Bake, covered, at 375° for 20 to 25 minutes, cutting through mixture with knife after baking 10 minutes.
Mix the cake mix per directions on the package. Add remaining ingredients. Pour into a greased and floured Bundt pan and cook at 350 degrees for about 1 hour or until a toothpick comes out clean. Serve with vanilla flavored Cool Whip or ice cream. This cake is even better two days after you bake it.
To each cup of flour add 1 teaspoon salt and 1 tablespoon of shortening. Mix thoroughly and add enough water to make a dough. Roll out very thin and bake on a dry pan. (One cup of flour makes 6 tortillas.)
Use early or green tart apples. Core and peel, then cut into medium sized hunks into a large frying pan. Add at least 1/2 stick margarine or butter and about 1 1/2 cups sugar. Add just a "dash" of salt. Cook slowly over low heat, stirring frequently with a wooden spoon. Keep tasting until desired sweetness. Add more butter if it seems dry. The butter makes it rich tasting and takes it out of the applesauce category. Do not overcook and leave it rather chunky. Serve warm. Leftovers can be reheated in the microwave.
Cook spinach according to package directions; drain thoroughly. Cook jumbo shells according to package directions; drain and cover with cold water. Combine spinach, cottage cheese, eggs, shredded Mozzarella cheese, Parmesan cheese, garlic powder and pepper. Stuff into shells and place in greased baking dish. (I use 9 x 13-inch.) Cover with tomato sauce. Bake, uncovered, for 45 minutes or until bubbling. Bake at 350°.
Melt all ingredients together in a double boiler, stirring as you melt. Pour all ingredients into a 9 x 12-inch buttered cookie sheet. Chill and then cut into squares. Yield: bunches (depends on size of squares).
Cut zucchini lengthwise in 1/2 inch slices. Dip in egg and then in flour. Fry slices until golden brown. These slices may be frozen now for later use. Layer slices with Mozzarella, Parmesan cheese and tomato sauce. Bake until bubbly at 375°.
Preheat oven to 350°. Cut up potatoes into cubes, boil, drain, and mash them. Save some cheese for topping. Stir in butter, grated cheeses and seasoning. Top with remaining cheese. Bake for 20 minutes.
In a bowl; combine salmon, crumbs, onion, butter and salt. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a loaf on a greased shallow baking pan or in a loaf pan. Bake at 350° for 35-40 min.
Mix all ingredients, except paraffin wax and chocolate chips. Make into balls. Chill in the refrigerator for about 30 minutes. Melt paraffin wax and large bag of chocolate chips. Dip balls into chocolate and let dry on wax paper.
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then chips and nuts. Batter will be stiff. Drop on ungreased baking sheet. Bake at 350° for 8 to 10 minutes.
Put first 10 items together in a pan. Cook over low heat until a boil. Put next 7 items with first 10 items; simmer 30 minutes. Thicken after the 30 minutes of simmering by adding 1/4 cup bacon drippings and 3 tablespoons flour. So hot!
Melt almond bar and peanut butter until melted good! Then add the remaining ingredients. In a bowl, scoop out on wax paper by tablespoon and let it cool.
Melt butter and saute pepper and onion. Add peeled shrimp, soup, tomatoes, salt, pepper and rice. Pour into a greased casserole dish. Bake at 350°, covered, for 2 hours.
Melt butter; add egg, vanilla, sugar and nut meats. Sift together flour, salt and baking powder. Mix and spread in greased 8 x 8 pan. Bake for 30 minutes at 350°.
Arrange chicken in greased 13 x 9-inch dish. Cover with broccoli. Combine soup, cheese, curry, mayonnaise and lemon juice. Pour over broccoli. Sprinkle with more cheese and paprika. Bake 30 minutes at 350°.
Mix 1 cup of each fruit juice together. Add 1 cup of each fruit juice with each cup of seltzer. Repeat as desired. Chill. Serve.