HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in a bowl. Chill 2 hours. Shape into small	balls.	Place on cookie sheet and freeze. When frozen, pack in freezer containers to use as needed. Bake 20 to 30 minutes at 250°. Makes about 70. Serves about 20.
Place meat in water; add bouillon. Simmer until meat is nearly cooked; add beans, onion and chopped potatoes. Add more water if needed. Cover and cook on simmer until beans are tender. Add salt and pepper to taste.
Dissolve jello in boiling water. Add strawberries, pineapple, bananas and walnuts; stir. Put half amount in jello mold. Add sour cream; add rest of jello. Chill.
Mix all ingredients together and bake in greased loaf pan at 450° for about 20 minutes or until done.
Mix all ingredients. Grease a square casserole dish; place mixture in pan. Sprinkle extra Parmesan cheese, if desired. Bake at 350° for 35 minutes. Yields 6 servings.
Boil chicken until done. Pick off the bone and place in a large bowl. Mix chicken with 1 can of cream of chicken soup, milk, precooked noodles and cheese. Mix with chicken broth, if desired. Pour into 9 x 13-inch pan. Top with crushed crackers. Pour melted butter evenly over crackers. Bake at 350° for about 15 minutes or until brown.
Mix first 5 ingredients and combine with green beans. Refrigerate. Marinate overnight. Serve cold.
Combine oil, vinegar, onion, salt and pepper. Toss lightly with rice until mixed. Refrigerate about an hour. Just before serving, mix in chicken, celery, green pepper and mayonnaise. (Add more mayonnaise, if needed.) Serve on salad greens.
In a large bowl, pour in blueberries. Next, layer in sliced strawberries, then the grapes and lastly the chunk pineapple. Set aside.
Combine first 7 ingredients and beat thoroughly. Sift flour with soda. Add to first mixture. Mix well. Add remaining ingredients and mix. Drop level tablespoon of dough on greased baking sheet. Bake in 350° oven for 10 to 15 minutes. Makes 3 1/2 dozen.
Place chicken in an ungreased baking dish. Mix remaining ingredients. Pour over chicken. Bake, uncovered, at 375° for 30 minutes. Turn chicken. Bake 30 minutes more. Garnish with lemon slices (optional).
Mix first 5 ingredients together and press on a pizza pan. Bake at 350° for 10 to 15 minutes. Cool. Mix 8 ounces cream cheese and 8 ounces Cool Whip; spread over cake. Arrange fruit as desired.
Clean and slice mushrooms into a large salad bowl. Add cheese and onions. Chill.
Hint: Can substitute a 16-ounce jar spaghetti sauce plus 1 1/4 cups water.
Put sugar and cornstarch in a pan. Add juice and stir well. Add rest, cook over low heat until thick and clear. Cool, then spread on any kind of cake.
Soak cracked wheat in water for 20 minutes. Finely cut up parsley and scallions and tomatoes in bowl. Drain water from cracked wheat and add to other ingredients. Add oil, salt, olive oil and juiced lemons. Best served chilled. Serves 6 to 8.
Use a large bowl. Stir eggs, milk and salt. Dip both sides of bread. Melt 2 tablespoons of butter in a skillet; fry bread over medium heat until lightly brown. Serve with sugar or syrup. Serves 4.
Beat eggs into corn. Combine dry ingredients and add to egg mixture. Blend in milk, cream and melted butter. Bake at 350° for 30 to 40 minutes.
In saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8 x 8 pan. Bake at 350° for 25 minutes or until done. Yield: 20 servings.
Heat beans for 5 minutes, or until warm. Spread refried beans in a 13 x 9-inch cake pan. Add sour cream until beans are covered. Layer with lettuce, then tomatoes. Top with Cheddar cheese.
Heat the milk to 176°. Cover; turn off heat. Wait 10 minutes. Turn heat on for 45 seconds. Turn heat off; wait 10 minutes. Turn into a heavy casserole dish, a crock-pot or Dutch oven. Cool milk to between 105° and 115°. Stir in the yogurt from the store. It must be the kind with live cultures. Cover the pot; wrap in 2 bath towels. Keep at 90° for 3 to 6 hours. Remove towels. Put yogurt in fridge overnight to set.
Drain pineapple; mix juice with egg yolks, sugar and flour. Cook over low heat or double boiler until mixture starts to thicken. Add pineapple and cook until thick. Cool. Frosts two layer cakes generously.
Cream ingredients together. Pour into an 8 or 9-inch square pan, lined with graham cracker crust. Bake at 375° for 20 minutes. Cool for 1 hour.
Chop all vegetables in small pieces. Simmer 10 minutes. Put in warm jars with lids. Place in boiling water bath for 15 minutes. This is a mild salsa. You can add more peppers to taste.
Mix and drop onto baking sheet. Bake at 350° for 13 to 15 minutes.
Combine all ingredients. Put in pan sprayed with Pam. Bake at 375° for 1 hour.
Combine all ingredients and spread on bun halves. Bake in 375° oven for about 20 minutes.
In a large skillet, brown and crumble sausage; drain most of fat off. Add onion and saute lightly. Add tomatoes, Worcestershire, water or V-8, salt, pepper and sugar. Mix well over heat until mixture comes to a boil. Stir in rice. Reduce heat to simmer; cover. Stir occasionally. Cook 25 to 30 minutes, until rice is cooked and all liquid is absorbed. If rice starts to dry out prior to 20 minutes, add more liquid.
Cook pasta in water with 1/4 teaspoon oil. Drain in cold water. Add cheese, vegetables and seasoning to taste. Mix together and let set in refrigerator for about an hour before serving. This makes a nice summer salad served on leaf lettuce with bread sticks, fresh cantaloupe and pink lemonade.
Brown meat and drain. Add green pepper, refried beans, taco seasoning, onions and tomato sauce. Simmer for 10 minutes and put mixture in 9 x 13 pan. Top with sour cream and Cheddar cheese. Serve with tortilla chips.
Microwave cheese until melted, stirring frequently. Brown ground beef; drain. Pour melted cheese, ground beef and Ro-Tel tomatoes into crock-pot. Keep crock-pot on medium to high heat. Serve dip over nacho chips.
Mix drained fruit, sour cream, vanilla and sugar. Spoon/pour into pie crust. Bake for 35 minutes at 325 degrees. Cool and refrigerate. Serve cold.
Pour boiling water over poppy seed; let stand. Mix rest of ingredients together. Mix altogether. Bake approximately 1 hour at 325°. Watch, burns easily. Bake in Bundt pan.
In a small bowl, combine pumpkin pudding mix and pumpkin spice. Blend with a wire whisk or electric mixer on low speed for 1 minute. Fold in 2 1/2 cups of the Cool Whip. Spoon into crust. Freeze until firm (about 4 hours). Top with remaining Cool Whip.
Mix marshmallows, drained pineapple and Cool Whip. Refrigerate overnight. In double boiler, heat juice, egg, flour, vinegar and sugar until thick, stirring constantly. Refrigerate overnight. Mix 2 sauces together. Add apples and peanuts. Stir and serve.
Mix well. Cover, refrigerate at least 2 hours before serving. Use for chips, crackers or vegetables.
Blend cream cheese and peanut butter. Add powdered sugar. Fold in Cool Whip. Put in crust.
Cook mixed vegetables, then add green pepper, onion, Miracle Whip and 3/4 cup Velveeta. Mix together, then top with Ritz crackers and melted butter. Bake at 350° for 45 minutes. Sprinkle with remaining cheese.
In large bowl, whisk together first 5 ingredients. Add remaining ingredients; toss to coat. Cover and chill before serving.
Combine all ingredients. Shape into walnut-sized meatballs. May be made ahead and frozen on cookie sheets, then stored in plastic bags until ready to use. There is no end to the variety of dishes that can be made with these little meatballs. Makes about 80.
Cook squash in small amount of salted water until tender. Drain and mash. Add cracker crumbs, milk, eggs, onion and cheese. Season with salt and pepper. Spoon into greased 1-quart casserole; dot with butter. Bake at 350° for 1 hour.
Mix all together except chicken. Pour over chicken that has been placed in a greased baking dish. Cook, covered with foil, for 2 hours at 350°.
Thin cream cheese with milk. Add next 4 ingredients and place in an 8-inch pyrex pie plate.
Peel and cut up potatoes. Boil potatoes until tender. Place potatoes into a casserole dish. Coat the potatoes with sour cream. Slice cheese and place over the potatoes. Bake at 350° for 10 to 15 minutes or until the cheese melts.
Fry fat back. Fry onions in fat back grease. Combine rest of ingredients and cook about 6 to 10 minutes.
Take the Boboli crust and spread the Brie cheese on it. Sprinkle on the brown sugar so the pizza is covered. Then add some almonds. Put under the broiler until the top starts to get brown and bubbly. Take it out and cut into slices. Enjoy.
Sprinkle sides of a 9-inch buttered spring-form pan with 2 tablespoons of the crumbs. Mix together remaining crumbs, butter and 2 tablespoons sugar. Pack into bottom of pan.
Mix cream cheese and condensed milk. Then add limeade. Add food coloring to suit. Fold mixture into Cool Whip. Pour into pie crusts. Freeze 24 hours.
Cream together the oil, eggs, sugar and vanilla. Add the flour, soda, salt and cinnamon. Blend well. Add the apples and nuts. Mix well and put into large tube pan. Bake 70 minutes at 350°.
Grease a 9-inch spring-form pan or spray with nonstick vegetable oil. Combine all ingredients and mix well. Line bottom and partially up the sides of the prepared pan. Refrigerate until ready to add filling.
Simmer cucumber slices in 4 cups vinegar with salt, mustard seed and 1/4 cup sugar until slices turn slightly yellow (about 15 minutes). Cook in covered pot. Do not overcook. Drain; discard liquid. Spoon slices into hot, sterilized jars. Bring to boil 3 1/3 cups vinegar, 5 3/4 cups sugar, celery seed and allspice. Pour over pickles. Seal at once and process in boiling water bath in canner 5 minutes. Remove jars. Makes 5 pints.
Combine 3 cups of flour and next 4 ingredients in a medium bowl; stir well and set aside. Heat milk and water in a heavy saucepan until very warm (120° to 130°). Add to dry ingredients, stirring well. Stir in remaining 3 cups of flour to form a soft dough. Divide into 3 equal portions. Place 1 portion in each of 3 (13 ounce) coffee cans coated with cooking spray and sprinkled with 3/4 teaspoon cornmeal. Cover and let rise in a warm place (85°) for 45 minutes or until doubled in size. Bake at 400° for 20 minutes. Remove; cool.
Melt margarine; add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add salt and cheese, stirring until cheese melts. If sauce is too thick, add milk until it is of desired consistency.
Soften margarine and mix in sugar, eggs and vanilla. Sift flour, salt, cinnamon and soda. Add to sugar mixture. Stir in nuts and apples. The apples should be peeled and chopped into 1/4 to 1/2-inch chunks. Use 2 large loaf, 5 small loaf or 1 tube pan, greased and floured. Bake at 350° for 1 1/2 to 2 hours or until a toothpick comes out clean. Can be served with Cool Whip.
Melt the almond bark and peanut butter together in microwave or in double boiler. Stir together and cool until room temperature. Add the Rice Krispies, nuts and marshmallows. Drop by teaspoon (or size you prefer) onto waxed paper. Allow to stand to harden.
Bake sweet potatoes (pierce skin) at 375° about 45 minutes until tender. Slip off skins. Cut potatoes into half inch pieces. Cook remaining ingredients in skillet about 6 minutes or until apple is tender. Add sweet potatoes. Mix carefully until coated.
Combine cabbage and water; simmer, covered, for 10 minutes. Add the apples, butter or margarine, vinegar, flour, brown sugar, salt and pepper. Simmer 15 minutes longer. Serves 6.
Dissolve jello in boiling water. Let cool. Add all other ingredients and stir in well. Refrigerate until set firm.
Cook ground beef with onion. Layer cabbage on bottom of a 9 x 13 baking dish. Mix ground meat with rice. Pour rice mixture on top of cabbage. Add tomato soup with can of water and top with Parmesan cheese. Bake at 350° for 1 hour and 20 minutes.
Saute onion, chiles, garlic and peppers in oil until soft. Add tomatoes, consomme, broth, water, tomato sauce, chili powder, salt, pepper, Worcestershire and steak sauce. Bring soup to a boil, lower heat to simmer and cook, covered, for 1 hour. Add tortillas and cheese and simmer 10 minutes more.
Chop spinach and scallions and egg together, mix with mayonnaise. Place mixture on a bed of lettuce, garnish with tomatoes.
Peel and slice or dice potatoes. Cook in salted water until done. Fry bacon crisp and set aside. In bacon grease, add 1 cup sugar and 3/4 cup vinegar. Bring to boil until sugar is dissolved. Add a thickening of cornstarch. While potatoes are hot, add 1 small onion and the sauce, stirring well. Add bacon (crumbled). Serve warm.
Lightly coat the cut side of each bun with 1 1/2 teaspoons margarine per side. Place on griddle and brown; set aside.
Season chicken well. Boil until tender, cook and cut into bite size pieces. Melt butter; add flour and stir into mixture. Add milk and cook until sauce is thick and creamy. Add cut up chicken, pimentos, mushrooms, parsley and sherry. Season to taste and serve hot in patty shells or on toast.
Dissolve brown sugar in water. Pour into baking dish. Add batter made up of the remaining ingredients. Do not stir batter into syrup. Bake at 350° for 45 minutes.
Cream butter; add sugar, then egg and cream well. Add remaining ingredients; mix well. Roll into balls the size of walnuts. Roll into sugar. Place on greased cookie sheets. Bake at 325° for 10 to 15 minutes. Cookies will crack on top when done.
Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and 1 tablespoon melted shortening. Stir just until moistened. Heat 1/4 cup shortening on medium-high heat in large, heavy skillet. Pour 1/4 cut batter into skillet for each hoe cake. Fry 1 to 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towel. Serve immediately. Makes 6 servings.
Mix together and put into a loaf pan. Spread about 1 Tbsp. of ketchup on top. Bake at 375° for about 45 minutes.
Cook chicken until tender; bone and cut in pieces. Drop noodles in boiling water and cook until tender, then drain. Cook onion, pepper and celery in chicken broth until tender. Thicken rest of broth with flour. Mix chicken, noodles and cooked vegetables together, then add mushroom soup and 3/4 of the cheese, salt and pepper. Mix enough of the broth to keep from being dry. Bake in well-greased casserole dish at 350° for about 45 minutes. Sprinkle with remaining cheese just before serving.
Drain, flake salmon; reserve liquid. Place rice in a 1 1/2-quart casserole dish and top with kernel corn including juice. Sprinkle with seasoned salt. Layer half of the stewed tomatoes over corn, then layer mushrooms, flaked salmon and top with the remaining tomatoes. Sprinkle with buttered bread crumbs and cover. Bake at 350° for 30 minutes. Remove cover and continue baking 15 minutes. Remove from oven; let stand 5 minutes. Garnish with green pepper rings. Serves 6.
Mix milk, salt and shortening and sugar to a boil; dissolve yeast cake in warm milk mixture. Let milk cool until just warm. Add beaten egg and dissolve yeast cake mixture with flour. Pour in greased mixing bowl. Let stand 1 hour at room temperature. Knead about 8 or 9 times. Roll out and make into desired shapes. Let stand another hour if permissible or else maybe bake right away. Always best to let stand another hour. Bake at 450°.
Cream the margarine and sugar. Add eggs, flour and syrup. Fold in nuts. Grease and flour a 10 x 15-inch pan. Pour batter into pan and bake in preheated 350° oven for 25 to 30 minutes. Cool. Top with icing, if desired.
Soak apple slices in lemon juice to prevent browning; set aside. Press cookie dough into a 12 inch pizza pan. Bake according to package directions. Remove from oven and let cool. Combine cream cheese and peanut butter, spread onto cooled crust. Arrange apple slices on top. Drizzle with caramel topping and sprinkle with nuts.
You will need one 13 ounce (1 pound) coffee can and one 39 ounce (3 pound) coffee can.
Stew chicken 15 minutes. Cool. Break into bite size pieces. Preheat oven to 375°. Place chicken, soup and sour cream into a 3-quart casserole dish. Mix. Sprinkle top with bread crumbs and slices of butter. Bake 20 minutes. Serves 6 to 8. Preparation time: 20 minutes.
Cut up all ingredients, except gelatin, and puree in food processor. Drain off juice. Heat gelatin in double boiler. Add to puree. Add mayonnaise to vegetables. Salt and pepper to taste. Refrigerate overnight. Spread on thin brown bread slices. Cut into thirds and store in plastic container. These can be made the night before. Makes 16 whole sandwiches if the crust is cut off before spreading.
Brown sausage; drain well. Mix in cheese and milk until completely melted. Serve with tortilla chips.
Blend pineapple, milk and margarine. Crumble in bread and eggs. Add sugar. Pour into casserole dish. Bake at 350° for 20 minutes. Brush top with 1 tablespoon milk after done.
Mix Bisquick and sugar. Beat eggs. Add eggs, vanilla and pecans to mixture. Bake at 325° for 35 minutes.
In medium size bowl, beat cream cheese until light and fluffy. Gradually add condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Garnish with chilled cherry pie filling before serving.
Cream sugar and shortening. Add molasses and unbeaten eggs. Mix well. Sift dry ingredients together and stir into beaten ingredients and thoroughly mix. Put 1/4 cup of sugar in a small bowl. Pinch off a ball of dough the size of a walnut; roll into a ball and dip it into the sugar. Place on greased cookie sheet about 3 inches apart. Bake at 350° for 12 to 15 minutes. Makes 4 dozen large soft cookies. Great with cold milk!
Combine wheat flour, oat bran, fructose, wheat germ, soda, baking powder, salt, cloves, nutmeg, allspice and cinnamon together. Mix butter, oil, applesauce, buttermilk, egg and vanilla in mixture well. Let stand 5 minutes. Fill greased and floured muffin tins (paper cupcake liners may be used in muffin tins). Also, if you don't have muffin tins, place cupcake liners in a 2-inch deep pan before filling. Bake at 350° for 20 minutes, until lightly browned. May be frozen.
Preheat oven to 325°. Grease and flour a 9 x 13-inch pan. In mixing bowl, cream together the butter or margarine, sugar and vanilla. Add oatmeal, flour and salt and mix together. Use your hands if you have to; spoon mixture into prepared pan and press down firmly. Bake about 30 minutes or until lightly browned. Remove from oven. Cut into squares.
In a large shallow dish, combine melted butter with garlic, mustard and Worcestershire sauce. In plastic bag, combine bread crumbs with remaining ingredients. Dip chicken pieces in butter mixture and then shake in plastic bag, coating well. Arrange pieces in another large shallow baking dish. Pour remaining butter over them. Bake at 350° for 1 hour or until golden brown and done.
Blend all but 3/4 cup cake mix, oleo and egg. Press into greased and floured 9x13 pan. Set aside. Mix pumpkin, 3 eggs, brown sugar, evaporated milk, cinnamon and sugar together and pour over the mix in the pan. With the remaining 3/4 cup dry mix, add 1/2 cup sugar. Work together with hands. Add 1/4 stick melted oleo. Mix well and sprinkle over the pumpkin mix. Sprinkle some sugar on top. Bake at 350° for 40-50 minutes.
Place chicken breasts in bottom of 9 x 13 casserole dish. Mix chicken soup and sour cream together. Pour over chicken. Crush Ritz crackers. Stir in poppy seed and melted butter. Spread on top of chicken. Cook at 350° for 35 minutes.
Brown pork chops on both sides and drain. Top each with a slice of apple and orange. Sprinkle with dash of cinnamon and cloves. Add beef broth (undiluted) and brown sugar. Cover and simmer 35 minutes or until chops are tender. Stir cornstarch into orange juice until smooth. Blend into broth. Simmer a few minutes until sauce is thickened. Remove chops to platter and pour sauce over them.
Combine cranberries, water and sugar in saucepan. Bring to a boil and cook until berries pop (about 5 minutes). Remove from burner and add orange marmalade and pecans. Chill and serve.
When water boils, add tapioca. Keep water boiling rapidly. Do not drain. When tapioca is clear (about 15 minutes), add jello and sugar. When cool and thickened, stir in whipped topping. Fruits are optional. If using strawberry jello, use strawberries. If using raspberry jello, use raspberries.
Set oven at 350°. Beat oleo, white sugar and brown sugar together. Add egg and vanilla. Beat in flour and baking soda to form dough. Add chocolate chips. Bake at 350° for 15 to 20 minutes.
Slowly brown roast in Wesson oil in preheated kettle. Combine mustard, brown sugar, vinegar, pepper and water in small bowl. Pour over roast. Cover and simmer slowly for 4 hours or until tender.
Take a handful of bits of root for every half gallon of tea. Boil as you would coffee. If you like strong flavor, boil until water turns darkish red. Sweeten as you like. Don't throw the roots away. They'll last for several makings. (Choose roots that are red and clean and soak overnight.)
Combine bread crumbs, cheese, basil, oregano and garlic salt. Dip chicken in melted butter; roll in crumb mixture. Place in 9-inch square pan. Bake at 375° for 30 to 40 minutes. To the leftover butter, add onion, parsley and wine. Pour over baked chicken and bake 10 minutes more.
Combine sugar, cornstarch and salt. Using small amount of scalded milk, make a paste of sugar mixture. Add this to the rest of the milk. Cook over medium heat, stirring constantly, until mixture boils. Boil for about 1 minute. Add egg yolks and cook until thick. Remove from heat and stir in oleo and vanilla. In a large bowl, arrange vanilla wafers on bottom and sides. Slice banana onto wafers. Pour pudding mixture to cover. Then layer wafers, bananas and pudding to top of bowl. May top with meringue if you wish.
Soak bread in milk. Add eggs, sugar and vanilla; mix. Add butter and mix. Sprinkle in cinnamon and mix. Pour in buttered 9 x 13 pan. Sprinkle more cinnamon on top of pudding. Bake at 350° for 45 minutes to 1 hour.
Melt margarine. Add vegetables. Cover and cook over low heat 5 minutes. Shaking pan, season and cook another minute. Serve.
Rinse and pat dry strawberries. Place in medium bowl; crush with a potato masher. Combine strawberries, kiwi, lemon juice, ginger and pectin in a large saucepot. Bring to a rolling boil, stirring frequently. Add sugar; return to a rolling boil, stirring constantly. Boil hard for 1 minute if using Sure-Jell pectin or 4 minutes if using MCP pectin. Remove from heat; skim foam, if necessary, or place 1 teaspoon of butter to cut foaming down. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in simmering water bath. Makes 6 half-pint jars.
Add 1 can of each juice and fill punch bowl with lemon-lime soda. Scoop sherbet to float on top. Serves 20 to 30 people and fills 2 large punch bowls.
Preheat oven to 350°. Grease and flour two 9-inch pans (round). Grate enough zucchini to equal three cups. In large mixer at medium, beat salad oil and sugar. Add eggs one at a time, beating after each addition. Gradually add melted chocolate. Add dry ingredients and beat until smooth. Fold in shredded zucchini, chocolate pieces and nuts. Bake for 1 hour. Cool and frost.
Let sauerkraut and sugar stand 1/2 hour, covered in refrigerator. Add remaining ingredients. Refrigerate overnight.
Melt butter in the pot in which soup will be made. Add onion and crushed garlic; cook over low heat until the onion is soft. Remove garlic; add flour and curry powder. Cook 2 minutes. Add milk and chicken stock which have been cooked over hot water until smooth. Add apple, peeled and chopped, 10 minutes before serving. Season with salt and freshly ground pepper (just a dash). Serves 6.
Crush crackers and mix with 1 stick of butter, softened. Press into 9 x 13-inch pan. Cream other 2 sticks of butter, sugar, vanilla and eggs for 20 minutes. Spread over graham crackers. Slice bananas lengthwise and place on top. Drain pineapple well and place on bananas. Cover with Cool Whip. Top with nuts and cherries. Cover and refrigerate overnight.