HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sausage, crackers, eggs and sage and shape into 1-inch balls. Saute in frypan and drain. Mix rest of ingredients and pour over meatballs. Simmer for 30 minutes. Stir occasionally and serve hot on picks. Can be frozen in sauce and defrosted in a 350° oven for 20 minutes.
Saut onion and peppers in small amount of oil until tender. Add ground beef and cook until browned; drain well. Add enchilada seasoning, tomato paste and 1 3/4 cups water. Simmer, uncovered, on low until liquid is absorbed. On each tortilla, spread meat mixture, 1 tablespoon sour cream and Monterey Jack cheese. Roll up and place in casserole dish. Pour enchilada sauce over top and sprinkle with Cheddar cheese. Bake at 300° until cheese melts, about 25 to 30 minutes.
Combine all ingredients. Bake at 375° for 25 minutes or until done.
Brown garlic and onion in 1 tablespoon of olive oil in a Dutch oven or large casserole, remove and reserve. Add remaining olive oil and meat, browning on all sides. Add water, parsley, bay leaf, pepper, lemon juice and Worcestershire sauce, if using. Cover and cook slowly for 1 hour. Add reserved garlic and onion, potatoes, carrots, celery and turnip; cook an additional hour. (This also can be done in a 325° oven in a covered roasting pan.)
Cream the shortening and sugar. Add eggs and beat well. Combine cocoa, cinnamon, flour, soda and salt. Add to creamed mixture, mixing well. Stir in applesauce. Pour in a well-greased and floured Bundt pan or 10-inch tube pan and bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Stir together bread and milk; mix in remaining ingredients. Put one half of meat mixture in a well-greased 9 x 5 x 3-inch loaf pan. Cover with cheese filling. Top with remaining meat mixture. Bake 1 hour and 15 minutes.
Take ice cream out of the freezer to soften. Mix softened ice cream with cookies and Cool Whip. Spoon mixture into a large tube pan. Freeze. When ready to serve, put tube pan in 2 inches warm water for a few seconds. Invert tube pan onto a plate and serve.
Blend sugar, spices and salt together. Beat eggs with evaporated milk and combine with sugar, spices and pumpkin until smooth. Pour filling into unbaked pie shells. Bake in hot oven (425°) for 15 minutes; reduce heat to moderate (350°). Continue baking 35 minutes or until knife inserted in pie comes out clean. Cool before serving.
Melt butter in heavy soup kettle. Saute onions until golden and soft. Add potatoes, chicken broth, salt and pepper; simmer on low heat until potatoes are very soft, even mushy. Blend or puree mixture in a food processor or press through a sieve with a wooden spoon. Return to kettle.
Dissolve jello in hot pear juice. Add cream cheese while still hot. Beat with eggbeater to mix cheese evenly in jello. When cool and set like syrup, add pears that have been mashed. Add whipped cream last. May also add mandarin oranges, if desired.
Mix all ingredients. Stir and press batter into greased 9 x 14-inch pan. Batter will be very thick. Bake at 350° for 20 to 25 minutes for a chewy type brownie, slightly longer for cake type. These are extra good and easy.
Mix all ingredients in bowl and refrigerate. Good with chicken or fish. All measurements are approximate, more or less to taste. This Persian dish can also be prepared without cucumber.
Put hamburger into baking dish. Add diced onions on top of meat. Add diced celery. Add tomato soup. Add generous layer of potatoes. Add mushroom soup. Add milk. Bake 1 to 1 1/2 hours at 375°.
Soften cream cheese and beat in maple syrup until creamy. Add dates, marshmallows, pecans and pineapple. Stir until all is blended well. Fold in thawed Cool Whip. Let cool in refrigerator for 30 minutes so flavors will blend before serving. Great the next day, also; ready to serve anytime after, at least 30 minutes.
Combine sugar, sour cream, flour and salt. Place blackberries in pastry shell. Spread sour cream mixture on top. Combine bread crumbs, the 2 tablespoons sugar and margarine. Sprinkle atop. Bake in a 375° oven for 40 to 45 minutes or until done.
Cook and mash potatoes. Beat in cream cheese, sour cream, garlic powder and onion salt. Put in buttered casserole dish. Dot with butter and sprinkle generously with paprika. Bake at 350° for 45 minutes to 1 hour. Cover for the first 1/2 hour, then uncover and continue baking.
Whip all ingredients together. Season with celery salt to taste. Serve with crackers.
Mix a small amount of apple cider with red hots. Melt well and add remaining apple cider. Place in coffee maker and keep warm. Serve warm.
Mix green beans with soup and milk. Top with onion rings. Bake, uncovered, at 350° for 20 to 25 minutes.
Melt first 5 ingredients in double boiler. Cut a loaf of sourdough or firm textured bread into cubes (remove crust). When cheese is melted and still over heat, break 1 egg at a time and beat until smooth after each egg. Dip bread cubes into cheese mixture and place on cookie sheet. Freeze and then bag.
Wash chicken thoroughly. Pat dry. Mix seasonings in plastic bag; shake. Place chicken in flour mixture, then in egg-milk mixture and back in flour mixture again. Let set out 1 hour to dry. Using Crisco oil, fry at 375°. Brown on all sides. Cook 20 to 25 minutes. Using brown paper bag with paper towels, this keeps chicken warm also.
Melt butter and brown sugar. Bring to boil. Line cookie sheet with aluminum foil. Line foil with a package of graham crackers, whole or divided into fourths. Sprinkle crackers with pecans. Pour boiled mixture over nuts. Bake at 350° for 10 minutes. Cool and store in airtight container.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well. Sift flour with baking powder and add alternately with milk. Add flavoring and fold in nuts. Bake in a 325° oven for 1 hour and 30 minutes.
Grease a large oblong casserole. Mix all ingredients together until well blended. Spread evenly in casserole. Bake at 350° for 25 minutes or until golden brown. Cool slightly, then cut into serving size squares.
Mix all but flour with mixer. Add flour and beat with spoon. Add flour to knead. Knead and put in buttered bowl and let rise in buttered bowl.
Combine ingredients down to mayonnaise. Set aside. Add eggs to mayonnaise; toss gently. Add to chicken. Stir well. Spoon into a greased 2-quart shallow baking dish. Spread on seasoned crumbs; dot with butter. Bake 1 hour at 350°.
Line bottom of 10 x 13-inch pan with nuts and coconut. Mix cake mix as per box directions. Pour over coconut and nuts. Mix confectioners sugar and cream cheese with margarine. Spoon into cake mix. Do not stir. Bake at 300° to 350° for about 55 minutes.
Mix all ingredients except butter and peaches. Melt butter in pan or dish. Pour batter in and add peach halves, juice and all. Bake for 40 minutes.
In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion. Bring to boiling and boil 2 minutes. Add corn pieces. Cover and simmer 5 minutes or until corn is tender. Remove from heat. Cool to room temperature. Refrigerate until well chilled.
Rinse wild rice and cover with boiling water and let stand, covered, for at least 2 hours. Make sure water covers rice by 1 to 2 inches. Brown meat, onion and green pepper in butter. Do not season!! Add soup, mushrooms, soy sauce and hot water. Use water rice soaked in and put soy sauce into it. Rice should have been drained. Add rice to other ingredients. Bake in large casserole for 1 1/2 hours in 300° oven, covered. Uncover and bake for 1/2 hour more. May sprinkle with slivered almond, if desired, just before serving.
Mix together well before adding chips. Place in greased pan in preheated 325° oven for 45 minutes. Reduce heat to 300° for 15 to 20 minutes. Let cool. Place candles.
Grease an oblong pan with butter or Crisco. Sprinkle pan with nuts and coconut. Mix together butter, cream cheese and powdered sugar. Set aside. Mix cake mix as directed on box. Pour cake mix over nuts and coconut. Spoon globs of cream cheese mixture in cake mix. Swirl through cake mix. Bake at 350° for 45 to 50 minutes.
Spread 1 side of each slice of bread with about 1 tablespoon yogurt. Top the slices with 1/4 of the turkey; add slices of lettuce. Place remaining slices of bread on top, yogurt side down. Makes 4 sandwiches. Low-fat.
Place all ingredients, except tomato, in a large kettle and bring to a boil. Reduce heat, cover and simmer 1-1 1/2 hours. Add tomato and continue simmering, cover for 5 minutes longer. Remove bay leaf before serving.
Cream the sugar and margarine. Add eggs. Add flavoring. Use mixer. Add dry ingredients. Mix with wooden spoon. Refrigerate until chilled, 2 hours. Roll into small balls. Bake at 375° for 10 minutes until lightly brown on bottom.
Cook onion in margarine in a Dutch oven over medium heat, stirring constantly, until tender. Add 2 cups water and next 3 ingredients. Bring to boil, cover and reduce heat and simmer until potatoes are tender. Remove, stir in corn, milk and ham. Combine flour and 1/2 cup water. Stir until smooth. Add potato mixture. Cook over medium heat, stirring constantly, until thickened. Sprinkle with paprika.
Mix flour (or instant pudding), sugar and salt. Add some of the milk, enough to make a thin paste. Add vanilla and fruit or candy. Add up to 1 quart of the milk and mix. Pour into an ice cream freezer and then add the rest of the milk to the fill line in your freezer. You don't have to mix, the churning of the freezer will mix it up. When it begins to be thick, take it out of the freezer and pour it into a 1 gallon ice cream plastic bucket. Place in the freezer. You can do this ahead, but not overnight or it will be too hard.
Combine first 7 ingredients in large bowl. Add pasta and toss gently. Serve at room temperature.
Steam potatoes and slice thin while hot. Crumble bacon; set aside. Cook onion in bacon fat. Stir in vinegar. Mix flour, sugar and salt and add to vinegar mixture. Cook until dressing thickens a little.
Cook rice in chicken broth until all liquid evaporates (in a covered pot 20 to 25 minutes). Add butter. Cool thoroughly. Beat 6 egg yolks. Add this and grated cheese to rice. Mix thoroughly. Form rice into ball. Insert a Mozzarella cube. Make sure the rice covers the cube. Beat 6 egg whites plus 1 egg. Dip rice balls into egg and roll in bread crumbs to cover completely. Deep fry 4 to 5 at once. Fry until golden brown, about 10 to 13 minutes. Keep hot in 250° oven until all balls are fried. Serve hot.
Combine butter, sugar, eggs and vanilla. Beat for 3 minutes. Combine flour, cocoa, soda, baking powder and salt. Add to creamed mixture alternately with 1 1/3 cups of water. Bake at 350° for 30 to 35 minutes.
Combine first 3 ingredients. Pour over skinless chicken pieces in a shallow pan. Bake for 1 1/2 hours at 350°.
Cream butter and sugar. Add eggs and vanilla. Mix together with flour, oats, salt, baking powder and soda. Add rest. Roll into golf ball size balls and place 2 inches apart to bake. Bake at 375° for 6 minutes.
Combine all ingredients and pour into deep dish pie shell. Bake at 300° for 1 hour.
Cream sugar, Crisco and butter (oleo). Add eggs one at a time. Sift together flour, cocoa, salt and baking powder. Add alternately with milk to creamed mixture. Add vanilla. Bake 1 1/2 hours at 325°. Start in cold oven.
Mix all ingredients together and cook in a tube pan. Bake 1 hour at 350°. Remove from pan and glaze while warm.
Mix sugar and milk. Boil together 10 to 11 minutes. Add margarine, chocolate chips, Marshmallow Creme, vanilla and nuts. Beat well until all ingredients are blended together. Pour into a large buttered pan. Place into refrigerator. Makes 6 pounds. Will keep for weeks wrapped well in foil.
Stir boiling water into jello in a large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to jello and stir until ice is melted. Add cool whip and stir until well blended. Refrigerate for 15 to 20 minutes or until mixture is very thick. Pour into pie crust. Refrigerate for 4 hours or overnight.
Mash cookie dough into pizza pan and cook until done and completely cool. Mix together sugar, vanilla and cream cheese, then spread on top of cookie. Add rest of ingredients in order.
Split cake and spread crushed pineapple while cake is hot. Put top on cake. Pour pineapple juice over cake. Mix the Dream Whip. Add cream cheese. Ice cake. Put cherry pie filling on top.
Mix noodles, vegetables and cheese. Mix dressings together and pour over noodle mixture. Mix well.
Put sliced apples in bottom of 9 x 13-inch pan. Mix all ingredients together. Pour over apples. Bake at 350° for 30 minutes or until batter is done.
Beat eggs until thick; gradually add sugar and beat well. Add applesauce. Sift flour, baking powder, baking soda, salt, cinnamon and cloves; fold in lightly. Spread on greased and paper-lined jellyroll pan, 15 x 10 x 1-inch. Bake at 350° for 15 minutes. Loosen and release on cloth sprinkled with confectioners sugar. Roll up; cool and unroll. Mix applesauce and Cool Whip; spread on cake. Roll up; slice and top with dabs of whipped cream and chopped nuts. Serves 8 to 10.
Beat egg whites until frothy and gradually add sugar until meringue stands in peaks. Fold in other ingredients. Pour into a 9-inch buttered and floured pie pan or spray with Pam. Cook 45 minutes in a 300° oven. Cool and serve with whipped cream or Cool Whip.
Saute onion in butter in 3-quart saucepan. Add all other ingredients except ribs. Simmer covered about 45 minutes. If sauce is too thick, add 1/2 cup boiling water. Add short ribs and cook covered about 2 1/2 hours. Brown under broiler.
Heat butter in heavy pan with cover. Pepper meat (do not salt); brown meat on all sides (tomato soup gives you all the salt). Add onions and celery; saute until onion is limp. Dilute tomato soup with wine; pour over meat and onion mixture. Bake in 350° oven (with cover). Baste frequently. Last 1/2 hour of baking, remove cover from pan. Add mushrooms and bake. Remove meat; cool and slice.
Preheat oven to 350°. Butter a 9 x 5-inch loaf pan. Beat eggs, oil, sugar and vanilla until light and thick. Fold grated zucchini into oil mixture. Sift dry ingredients together. Stir into zucchini mixture until just blended. Fold in the walnuts. Pour batter into the buttered loaf pans. Bake on the middle rack of the oven for 1 hour and 15 minutes or until a cake tester inserted in the center comes out clean. Cool slightly; remove from pan and cool completely on a rack. Makes 1 loaf.
Heat oven to 375°. Put pie crust in pie plate and flute. Cook ground beef and onion until brown; drain. Stir in salt, pepper, Bisquick and Worcestershire sauce. Spoon into pie shell. Mix eggs and cottage cheese and pour over beef mixture. Arrange tomato slices on top and sprinkle with Cheddar cheese. Bake until set, about 30 minutes. Makes 6 to 8 servings.
Mix all ingredients together. Beat real good.	May use all at once or store in refrigerator. Fill muffin pans 3/4 full and bake until done.
Place beans in casserole with maple syrup, onion, mustard, pepper and enough water to cover. Cover with bacon strips. Bake at about 300° for approximately 3 hours. Makes 4 to 6 servings.
Place items in microwave-safe bowl in the order given. Microwave on High for 2 minutes. Stir immediately. Pour into a 7 x 11-inch glass pan. Cool. (If you line the pan with Saran Wrap, you can lift it all out of the pan and it makes for easy cleanup.)
Beat egg; add salt, sugar, milk and vanilla. Pour into shallow dish; dip bread into mixture and let it absorb as much as possible on both sides. Place slices in well-greased pan and put it in hot oven (400°) until dry and brown. Nice served with butter and honey.
Chop onions and celery and put these with margarine and sausage. Fry together until done. Then add cornbread that has been softened with chicken broth, wild rice, rice and seasoning. Stuff the bird.
Mix mayonnaise and Parmesan cheese well. Spread on each slice of bread; top with 1 or 2 pepperoni. Bake at 350° for 10 minutes.
Melt Velveeta cheese and butter together, sift sugar and cocoa. Mix all together and add vanilla. May add nuts (optional). Makes five pounds of candy.
Peel eggplant and cut into 1/2-inch slices. Dip eggplant slices in eggs and fry in vegetable oil on high heat until lightly browned. Drain on paper towels. Arrange eggplant on baking sheet.
Brown ground beef and drain grease. Peel potatoes and slice in bottom of pan. Pour ground beef over potatoes and mix soup with a little water, then pour on top and bake at 375° until potatoes are tender. Serve with salad and rolls.
Cream together butter and sugar. Add eggs and vanilla; mix well. Add flour, soda and salt; mix well. Then add bananas, sour cream and nuts and blend well. Pour into greased loaf pan and bake at 350° for approximately 1 hour.
Spoon stuffing on turkey slices and roll together. Place in an ungreased casserole, folded side down. Mix soup and 1/2 can of water. Pour over rolls and bake at 350 degrees for 30-35 minutes.
Combine ingredients in bowl; mix well. Pour into pie shell. Bake at 350° for 50 minutes or until golden brown. Cool completely before serving. Yields 6 servings.
Melt over low heat the chocolate and butterscotch chips and peanut butter. Remove from heat and cool. Add marshmallows and nuts; mix well. Pour into large pan or cookie sheet. Cool and cut into squares.
Chop onion and pepper into small pieces and saute in margarine until tender and slightly brown. Drain most of the liquid from the corn and pour into small saucepan. Heat until hot. Add sugar and sauteed items. (Red hot sauce and/or Tabasco sauce may be added to taste.) Cook for 1 minute. Remove and serve immediately. Don't prepare too far in advance as corn will discolor.
Cook noodles as directed on box (in large pot of salted, boiling water until soft). Drain noodles thoroughly. Add to drained noodles the butter, eggs, cream cheese, sugar, apricot nectar and the milk. Mix together well. The mixture will be quite loose. Grease either a square or oblong pan (about 8 x 10-inch). Grease with butter well; put mixture in.
Mix cream cheese, sugar and vanilla until well blended. Blend in eggs, then stir in chocolate chips. Pour batter into a ready-made pie crust (graham cracker). Sprinkle with 1/4 cup mini semi-sweet chocolate chips. Bake at 350° for 40 minutes or until center is almost set. Cool approximately 3 hours.
Mix Miracle Whip, sugar and vinegar together until sugar is dissolved. Pour over broccoli and onion mixture. Toss and refrigerate. When ready to serve, put bacon and cheese over top and toss.
Melt margarine in a large skillet. Add squash, beans and onion. Saute 10 minutes. Stir in remaining ingredients, except pastry. Transfer to 1 1/2-quart casserole.
Heat oven to 300°. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2-inches. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake at 300° for 30 minutes. Sprinkle cinnamon on top; cool. In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream.
Mix and spread over 8 to 10-inch flour tortilla. Roll up and refrigerate for 12 hours. Slice thin. Serve with picante sauce.
Position knife blade in food processor bowl; add vanilla wafers. Process until crumbs are fine. Transfer to a large bowl. Place pecans in processor bowl; process until finely chopped. Stir into vanilla wafer crumbs. Stir in honey, bourbon and rum. Shape into 1-inch balls and roll in sugar or additional vanilla wafer crumbs. Place in an airtight container and store in the refrigerator up to 4 weeks. Yield: 6 dozen.
Bake cookies as directed on package. Let cool. Combine ice cream and topping. Line cake pan with cookies. Spread ice cream mixture over cookies. Sprinkle with extra cookie crumbs. Freeze; slice.
Crush wafers and add butter. Mix well. Press into a 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm.
Combine first 5 ingredients and then add remaining ingredients. Keeps 6 weeks in refrigerator. Bake at 350° for 20 minutes.
Grind clams, bring clam broth to boil; skim. Add ground clams, milk and butter. When this mixture boils, add crackers, eggs and seasonings. Wash shells, fill each with clam mixture. Dot with buttered bread crumbs and brown in oven. This amount will fill about 40 clam shells.
Mix dry ingredients together. Mix liquid ingredients together, then add to dry ingredients. Mix well. Bake on cookie sheet at 300° for 30 minutes, stirring often.
Boil this mixture 5 minutes. Add soda and pour over popped corn and stir. Put in oven and bake for 1 hour at 250°. Stir about every 15 minutes.
Heat water on high in large, deep frying pan on top of stove. Once it boils, add soup mix; stir and add meat. Brown meat; do not drain. Add cleaned, cut potatoes, frozen vegetables and basil. Cover. Continue to cook on high, stirring and adding water as needed, until all items are fully cooked, approximately 15 to 20 minutes.
Saute carrots, celery, onion and mushrooms in butter. Add rice and continue sauteing until rice is brown. Add water and bring to a boil. Cover and take off heat. Rice is ready in 10 minutes.
Place chicken pieces on sheet of waxed paper. Season generously with salt and pepper on both sides and sprinkle lightly with poultry seasoning. With pastry brush or spatula, coat on all sides with mayonnaise or salad dressing. In a paper bag, place corn flake crumbs, salt, pepper, paprika or cayenne pepper; shake to mix. (Bread crumbs or flour may be substituted for corn flakes). Drop chicken into bag, one piece at a time, close bag, shake to coat all sides. Arrange in shallow Pyrex dish or baking pan. Bake at 350° for 1 1/4 hours or until tender. Serve chilled with lettuce, tomatoes, cucumbers and additional dressing. Serves 4.
Slice entire package of rolls at one time with electric knife. Combine butter and spices in saucepan and heat until butter is melted. Spread this mixture on bottom layer of rolls. Place ham on top of this and then sprinkle with cheese. Put the top of rolls on. Wrap in foil and bake at 350° for 20 minutes. Cut into individual rolls. Serve hot.
Combine first 4 ingredients; let stand 1 hour. Bring remaining ingredients to boil. Combine with other mixture and boil 5 minutes; put in jars.
Boil the margarine and brown sugar together a few minutes. Add the nuts. Pour over the whole graham crackers arranged on a cookie sheet. Bake at 350° for 10 minutes.
Preheat oven to 350°. Grease two (9-inch) round layer cake pans. Line with waxed paper, extending up sides of pans. Grease waxed paper.
Saute sausage; pierce to drain fat. Remove sausage. Drain and slice into 1/4-inch thick diagonal slices. Drain sausage fat from pan except for 1 to 2 tablespoons. In a pan, saute onion, bell pepper and garlic until soft. Return sausage to pan. Add sauces, ketchup, liquid smoke and hot sauce. Cook, covered, for 15 to 20 minutes over low heat. Serve in fondue or crock-pot.
Wash, peel and core pears. Slice into long fingers and place in a large container. Cover with sugar and set aside overnight.
In a 1-quart glass measuring cup, melt butter on High 30 seconds. Add nuts. Microwave on High for 4 to 5 minutes, stirring every minute. Combine sugar, cinnamon and brown sugar; add nuts, coating evenly. Cool, spreading evenly on breadboard. Serve warm or cold. Store in freezer for later use, if desired. Makes 2 cups.
*Note: One 20 to 22 ounce can prepared cherry pie filling may be used in place of apple.
Dissolve yeast in 1/2 cup warm water and 1 teaspoon sugar. Let stand 10 minutes. Mix in all other ingredients and enough white flour to make a good texture. Put into a greased bowl; let rise until double in bulk (2 hours). Punch down and let rise again (1 to 1 1/2 hours). Knead well and form into loaves. Makes 4 large or 6 medium loaves. Bake at 350° for 35 to 40 minutes.