HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients. Roll meat balls into size of golf balls. Brown in a small amount of olive oil. Cook in spaghetti sauce.
Bake pie shell. Heat chocolate and hot water over low heat, stirring constantly until chocolate is melted. Cool to room temperature. Stir in vanilla. Beat whipping cream in 1 1/2-quart bowl until stiff. Fold in chocolate mixture. Spoon into pie shell. Refrigerate at least 12 hours. Garnish with fresh fruit, whipped cream, chopped nuts or grated chocolate, if desired. Makes 8 servings.
Combine all ingredients and mix well. Shape into a loaf pan. Bake at 350° for about 1 1/2 hours. Drain off grease while still hot.
In skillet, stir sugar, flour and cocoa until lumps are out. Add hot water to dissolve dry ingredients. Then add Milnot. Bring to a boil. Stir in vanilla. Boil until gravy becomes thick. Serve over hot buttered biscuits.
Pour hot water into the lime Jell-O. Stir until it is thoroughly mixed and all Jell-O is melted. Add the sugar. Add the 7-Up soda. Stir again. Next, add the crushed pineapple, the cream cheese and the nuts. Blend well. Pour into a Jell-O mold or loaf pan. Put in the refrigerator and chill until set. Cut into slices and serve.
Cut or snip off pieces of the dough about the size of a walnut. Place half in a greased 10-inch Bundt pan. Combine the melted butter with rest of the ingredients. Pour half of this butter mixture over dough in pan. Add the remaining dough pieces and drizzle the rest of the butter mix over the top. Cover and let rise until double in size, about 1 to 1 1/2 hours. Bake at 375° for 30 to 35 minutes until golden brown. Cool in pan 10 to 15 minutes before removing. Bread can be eaten by breaking off pieces or by slicing.
Heat oven to 450°. In an ungreased baking pan, mix rhubarb, strawberries and 1/2 cup sugar; place in oven. Measure flour, 2 tablespoons sugar, baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together). Pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
Whip cream cheese at medium speed. Add milk gradually. Add sugar, salt and vanilla. Beat in pudding slowly. Fill pie shell. Sprinkle with chopped nuts.
Combine first 7 ingredients. Mix well. Dip chicken pieces in sour cream mixture, then dredge in stuffing mix. Place chicken in a lightly greased 13 x 9 x 2-inch pan. Drizzle with butter and bake at 350° for one hour.
Combine chocolate, evaporated milk and butter in saucepan. Over low heat, cook mixture until smooth. In separate bowl, beat eggs and add sugar, flour, salt, vanilla and pecans; mix well. Add this mix to cooked mixture. Pour into unbaked pie shell. Bake at 375° for 40 minutes. Filling should be firm. May be served with whipped cream.
Brown onions and beef in butter. Add remaining ingredients; pour into casserole dish. Cover with crushed potato chips. Add a little butter. Bake for 30 minutes at 350°.
Mix hot water and jello until jello dissolves. Add can pineapple. Bring to a boil; remove from heat. Add marshmallows and stir until they melt. Put in refrigerator until cool and set. Then add whipped cream, pecans and cottage cheese to mixture. Stir well and jell about 2 hours. Serves about 12.
In bowl, add the vegetable oil, sugar, egg, mashed bananas and almond extract. Beat well. Sift together flour, baking soda, salt and cinnamon and mix into batter. Stir in the crushed pineapple and chopped almonds. Pour into a greased and floured 13 x 9-inch baking pan. Bake in preheated oven at 325° for about 1 hour.
Prepare Jell-O according to package instructions. Let semi-gel for about 2 hours. In bowl, gradually add Cool Whip to jello, beating with electric mixer until nice and pink. Pour mixture into 9X13 Pyrex dish. Return to refrigerator and chill until firm. Top with remaining Cool Whip before serving.
Mix equal parts of Crisco and flour until all the flour is absorbed into the Crisco. Store in closed container and keep in the refrigerator. Keeps very well.
Place chicken pieces in roasting pan. Mix other ingredients and pour over chicken. Bake for 1 1/2 hours at 375° in oven or cook in slow cooker for 8 to 10 hours on low heat.
Mix together graham crackers and butter. Pour into 9 x 13-inch cake pan (all but 1 cup). Mix together ice cream, pudding and milk. Spread on top of graham cracker crust. Spread Cool Whip on top of ice cream mixture. Sprinkle the remaining one cup of graham crackers on top. Freezer for approximately 2 to 4 hours to harden the ice cream.
Arrange half of asparagus in a buttered 6 cup casserole. In a bowl, mix gently the peas, soup and cheese. Spoon half the mixture into casserole. Add remaining asparagus, and top with remaining peas. Toss the crumbs with butter and sprinkle on top of casserole. Bake at 350° for about 30 minutes, until crumbs are golden brown.
In a saucepan, cook onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth. Stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally. Boil for 2 minutes. Yield: 2 cups.
Combine ingredients. Dip vegetables in mixture. Deep-fry until golden brown. Any fresh vegetable will do.
Heat oven to 350°. Grease a 10-inch pie pan or 9-inch square pan. Prepare macaroni according to package. Drain. In a large skillet, brown beef with celery and drain. Stir in spaghetti sauce and mushrooms. Simmer 15 minutes. In a large bowl, combine macaroni, eggs, cheese and garlic. Toss lightly. Place in prepared pan. Press evenly in bottom and up sides, forming a crust. Pour meat mixture over macaroni crust. Cover with foil. Bake at 350° for 25 to 30 minutes. Remove foil. Let stand 5 minutes before cutting. Sprinkle with Parmesan cheese. Makes 6 servings.
Cream margarine and sugar until fluffy. Beat in eggs, one at a time. Add water and bananas; thoroughly mix in flour, soda and nuts. Cook at 325° until done, approximately 70 minutes.
Brown ground beef in saute pan. Pour off fat. About 3 minutes before turning off heat, toss in and stir the onions and cayenne pepper. Add salt. Mix together in bowl, corn meal, corn, eggs and milk. Pour into well-greased iron skillet or bread pan. (Do not pour excess oil into corn bread mix.) Pour 1/2 the mixture into pan. Spoon beef mixture over corn bread. Gently pour in rest of corn meal mix. Bake at 375° for 20 to 25 minutes, then increase temperature to 400° for 5 to 10 minutes. Bake to golden/crusty brown. Serve with Tamales Ole Grande or just plain old greens and beans.
Mix apples and nuts in a large mixing bowl. Combine dry ingredients and add to apple-nut mixture. Combine beaten egg, vanilla and melted butter; pour over dry ingredients and mix thoroughly. Batter will be very stiff. Spread in greased 9-inch pan and bake at 350° for 45 to 50 minutes. Serve with whipped cream, ice cream or hard sauce.
Finely chop graham crackers. Mix with margarine. Press crumb mixture into bottom of 9-inch springform pan.
Bring 1 cup of water and 1/2 teaspoon salt to a boil. Add rice; cover and simmer until tender, about 25 minutes. Meanwhile, drain and rinse peas. Slice green onions. In a large frying pan, cook bacon until crisp. Drain and crumble bacon. Pour off all but 2 tablespoons fat. Put the cooked rice, peas, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper into the pan and heat through, 2 to 3 minutes. Stir in bacon and serve.
Combine crabmeat and lemon juice; toss gently. Add green pepper and next 5 ingredients. Stir well. Spread about 1/2 cup crabmeat mixture on bread of your choice. Bake at 350° for 5 minutes or until mixture is thoroughly heated. Garnish with lemon slices, if desired, and serve immediately. Yields 4 servings. Contains 113 calories, 11.1 grams protein, 5.9 grams fat, 3.5 grams carbohydrate, 65 milligrams cholesterol, 257 milligrams sodium and 62 milligrams calcium per 1/2 cup crabmeat mixture.
Measure dry ingredients together and set aside. Mix together sugar, eggs, oil, pineapple, zucchini and vanilla. Stir in dry ingredients. Mix well and pour into 2 loaf pans (greased). Bake at 350° for approximately 1 hour.
Mix sugar, cornstarch and cocoa thoroughly. Add beaten egg yolks and a little of the milk. Mix well. Cook, stirring frequently, until mixture thickens. Add butter and vanilla and pour into baked pie shell. Top with meringue.
Drain fruit. Soften gelatin in 1/4 cup water. Mix eggs, sugar and flour in saucepan. Bring juices to boil and pour over egg mixture. Add softened gelatin and marshmallows. Cook over low heat for 5 minutes or until thick. Cool. Add fruit and whipped cream and mix well. Pecans may be added. Freeze overnight. Let stand at room temperature for 30 minutes before serving. Serves 12.
*Two cups sweet potatoes or zucchini squash may be substituted for pumpkin.
Put a layer of diced beef on the bottom of a casserole dish. Put a layer of chicken. Put bread on top. Next, beef layer. Mix and cover chicken with mushroom soup, carrots and 3 pieces of shredded beef. Bake at 300°, uncovered, for 2 hours. Serves 4.
For a Sunday morning treat, serve the above on a tray with a red rose to your loved one.
Prepare rice according to package directions. Combine rice, chicken, water chestnuts, green onions, celery, nuts and grapes in a bowl with tight fitting cover. Add enough dressing to moisten. Refrigerate 1 to 2 days before serving.
Mix sugar, cornstarch and salt. Add water and two cups blueberries. Cook and stir until thick. Add butter, then rest of blueberries. Cool and pour into baked pie shell. Top with whipped cream. (Can also substitute strawberries or peaches.)
Dissolve gelatin in hot liquid. Add sherbet and stir until melted. Pour into mold and chill until thick and syrupy. Stir in oranges. Chill until firm. Serve with whipped topping. Garnish with orange slices.
Scrub and clean clams. Wash and cut leeks and celery. Cook leeks and celery in water or water and Clamato juice until limp. Add saffron and clam juice. Let simmer until browned.
Stir ingredients into oven-safe cookware. Cover with foil. Bake at 350° for 1 hour. Stir before serving.
Mix and brown meat and onions. Cook macaroni separately; add to meat mixture. Add rest of ingredients; mix well. Heat together and serve.
Cook onion and green pepper in bacon drippings until tender. Add meat and rice. Mix well. Add eggs. Cook, stirring until eggs are set. Add soy sauce. Heat through.
Cook beets until partly done, peel and slice. Put into pickle mixture and simmer a few minutes. Pour into jars and seal.
Cut chicken in pieces; put all pieces except breast in kettle with cold water. Add vegetables and seasonings. Cover and bring to a boil; simmer 15 minutes, then skim off scum that rises to surface. Add breast pieces; cover and simmer for 1 1/2 hours. Strain and use cooked chicken as desired. Makes 1 1/2 quarts broth.
Sprinkle 1 cup stuffing mix in a buttered 8-inch square pan. Sprinkle chicken, celery and onions over that. Top with remaining stuffing mix.
In a mixing bowl, beat the eggs. Mix in all but butter and bell peppers. Saute bell peppers in butter. Add to first mixture. Butter a 7 x 11-inch casserole dish; turn mixture into dish. Bake at 350° for 40 to 45 minutes. Serves 4.
Combine all ingredients, except cheese and potato chips. Toss gently. Top with grated cheese and crushed potato chips. Bake at 350° for 35 to 40 minutes. Serves 12.
Mix all ingredients together, reserving 1 cup of pecans for rolling ball in. Form ball and roll in 1 cup of pecans. Chill.
Dissolve yeast in warm water. Combine oil, salt, sugar and dry milk; dissolve with yeast. Stir in wheat flour. Stir in white flour, adding the last cup a little at a time by kneading it into the dough. Let dough rise in bowl until double. Punch down and let rise again. Divide dough in 2 parts. Form loaves in greased bread pans. Let rise. Bake at 375° for about 1 hour.
Crush crackers; add melted butter and sugar. Put in baking dish or pie pan; press firmly. Beat soft cream cheese with mixer. Add 1/2 cup sugar gradually. Then add eggs and beat at high speed until smooth. Pour over cracker crust. Bake at 325° for 25 minutes. Remove and cool. When cool, add pie filling. Chill 3 hours or overnight.
Drain all vegetables. Mix with celery soup, mayonnaise and onion. Put in casserole. Top with crackers and cheese. Drizzle melted oleo over top. Bake at 400° for 20 minutes.
Mix pudding with milk. Blend into Cool Whip. Add other ingredients and store in refrigerator. Serve at once, but it's better to let it set awhile until marshmallows soften a bit.
Combine first 5 ingredients. Pour margarine over combined ingredients. Sprinkle with cheese. Mix well. Spread mixture on baking dish. Bake at 250° for 1 hour. Stir twice while baking.
Combine pie filling, cinnamon and almond extract. Spread in a greased 9 x 12-inch baking pan. Sprinkle cake mix over the filling. Drizzle melted butter over cake mix and sprinkle nuts. Bake in a 375° oven for 35 minutes or until lightly browned.
Add 1 tablespoon salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain.
Drain and save juice from pineapple. Drain and save juice from apricots. Add enough apricot juice to pineapple juice to make 1 cup. Add lemon juice to other juices. Mix this juice with pudding mix. Mix apricots and pineapple into pudding mixture. Let set overnight in refrigerator. Just before serving, add sliced bananas and nuts; mix well.
Brown hamburger with chopped onion. Drain grease. Pour into 9 x 13 pan. Parboil the potatoes. Cut into chunks. Add to hamburger in pan. Add kidney beans and cans of soup (undiluted). Mix all together. Bake 1 hour at 350°. Serve with cornbread.
Pour into a greased and floured 9 x 13-inch pan after mixing all together. Bake for 30 to 40 minutes.
Brown meat and drain. Add chopped or instant onion. Stir in undiluted soup and mushrooms; add sour cream and serve over rice with a green vegetable on side.
Place juice from orange in measuring cup and fill with boiling water. Force orange rind and raisins or pitted dates through coarse blade of food chopper. Add diluted orange juice. Stir in shortening, vanilla and egg. Add flour, sifted with salt, baking powder, soda and sugar. Beat well and stir in nut meats. Bake in greased 1 pound loaf pan in moderate oven (350°) about 1 hour. Cool in pan before slicing.
Beat oil, sugar and eggs. Sift flour, soda, cinnamon and salt. Add carrot. Bake in tube pan at 325° for 1 hour.
Cook broccoli as directed; drain. Combine all ingredients. Pour into 1-qt. casserole. Sprinkle 1/4 c. cracker crumbs on top and drizzle 1 Tbsp. melted butter over crumbs.
Combine onion, garlic, salt, oregano, pepper and heavy cream. Add spaghetti and toss thoroughly. Place 1/2 mixture in 10-inch frying pan. Arrange salami on top, then 1/2 slices of Provolone. Top with remaining spaghetti mixture, then remaining cheese. Cover and cook over medium-low heat 25 to 30 minutes until bottom is a crusty golden brown. Invert into serving plate. Garnish with additional salami, pimento-stuffed olives and parsley as desired.
Dissolve brown sugar, butter and granulated sugar with milk. Cook until it forms a soft ball in cold water (234° to 240° on candy thermometer). Add cornstarch, dissolved in a little cold water. Stir in. Take immediately from the stove and beat well. Add vanilla and peanut butter.
Brown lamb chops in roasting pan. Sprinkle with lemon juice, salt, pepper and oregano. Bake at 400° for 1/2 hour.
Boil sugar, cold water, raisins, Wesson oil, apples, salt, cloves, cinnamon, nutmeg and cocoa together for 4 minutes. Cool and mix well with flour, soda, walnuts and fruit cake mix. This freezes well.
Cool and pour over mixed vegetables. Refrigerate overnight. Keeps 6 weeks in refrigerator.
Combine ingredients. Allow to sit in refrigerator to stiffen (rolls easier). Roll into balls. Place on a cookie sheet or pan. Bake for about 20 minutes at 300°.
Cream the first 4 ingredients with a mixer, then sift the dry ingredients into mixture. Add the vanilla last. Mix well and spoon out small amounts of dough and roll into balls. Lay them out on a cookie sheet and press them with a glass that has been dipped in sugar. Bake at 350° for about 10 minutes.
Mash bananas. Add ingredients in order. Place in greased 9 x 5 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour. Remove from pan at once and cool on wire rack.
In punch bowl, combine cranberry juice, pineapple juice and ReaLemon brand. Just before serving, add ginger ale and liqueur. Serve over ice.
Put pineapple and cherries into cake pan. Prepare cake mix according to the instructions on the box. Pour the cake mixture over the pineapple and cherries. Pour melted oleo over the top of cake mix. Add coconuts and nuts. Bake at 350°.
Mix ground beef, onion soup mix, eggs and bread crumbs. Shape into small balls. Place balls in shallow baking pan. Bake in 350° oven for 20 to 30 minutes or until brown. Drain; place in dish. Mix barbecue sauce, honey and Tabasco sauce. Pour over meatballs. Makes 36 balls.
Cream shortening and sugars; add beaten eggs and vanilla. Sift flour, soda and salt together. Add to creamed mixture. Work in the oats and nutmeats. Roll and chill. Slice and bake in 350° oven for 10 minutes.
Preheat oven to 375°. Lightly grease and sugar bottom of sides of pan with cookie slices overlapping slightly to form a scalloped edge (use about 1/2 roll). Bake at 375° for 8 to 10 minutes until golden brown; cool.
Put mint leaves on a chopping board with sugar. Chop with a sharp knife (the sugar not only enhances the flavor of the mint, but makes chopping the leaves easier).
Cream Crisco and sugar. Add eggs one at a time. Add flour, baking powder and salt. Add milk and stir in flavoring and coconut. Bake in a greased and floured tube pan. Start in a cold oven. Bake at 325° for 1 hour and 25 minutes.
Pour wine into blender container. Sprinkle with gelatin. Let stand 2 to 3 minutes to soften. Add hot milk, whirl for 2 minutes or until gelatin is dissolved and blended. Add Worcestershire sauce and hot pepper sauce. Add cheeses, a few cubes at a time, whirling until mixture is smooth and well combined.
First layer: Combine the pretzels, 1/2 cup sugar and melted margarine and pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Simmer butter, sugar and dates over low heat for 8 minutes, stirring constantly. Add other ingredients. Cool; roll into small balls. Drop into bag containing powdered sugar and shake well. Set balls on platter or cookie sheet to dry. Should make 50 balls.
Blend together peanut butter and cream cheese, then add Cool Whip to peanut butter mixture. Pour in graham cracker crust. Store in refrigerator 3 or 4 hours before serving.
Saute onions in butter until limp and buttery. Mix in undiluted beef broth, wine, Worcestershire sauce and garlic salt. Heat through.
Stir sugar and eggs for 1/2 hour. Then add flour. Roll out not quite 1/2 inch. Put impression on. Let lay overnight. Bake in slow oven until done.
Cut 1/2 cup soft butter or margarine into dry mixture. Add 3 eggs and beat. Add 1 cup milk and beat in. Pour in greased 9 x 9 x 2-inch pan and bake at 425° for 20 to 25 minutes.
Combine all ingredients until all zucchini is coated. Pour in 1/2 deep in 9 x 12-inch pan. Bake at 350° for 30 minutes.
Mix first 4 ingredients and freeze. When ready to serve, set out of freezer for 1 1/2 hours. Chop up and pour ginger ale over. Makes a slushy punch.
Mix all together thoroughly. Mix 1/3 to 1/2 cup of mixture to one cup of boiling water.
Prepare Whole Wheat Not So Sweet Dough. On a lightly floured surface, roll 1/4 of the dough into a rectangle measuring 8 x 16-inches. Cut into squares measuring 4 x 4 inches.
Saute onion and butter until soft. Add soup, mushrooms and wine or water. Blend well. Place chicken in casserole dish and spoon sauce over. Bake at 375° for 1 hour or until chicken is done. Serve sauce on the side. Good over rice.
Cream together cream cheese and powdered sugar. In separate bowl mix pudding (dry), milk, Cool Whip and vanilla. Mix with 1st mixture. Crush 1 small pkg. Oreo cookies in blender. Layer in bowl, ending with the cookies. Put in childs sand pail with shovel or a flowerpot and plastic flowers.
Wash beans, cover with water, adding 1 tablespoon salt, and soak for at least 3 hours or overnight. Put beans in 2 quarts of water and let boil slowly for 1 1/2 to 2 hours. Add precooked sausage or ham. Cook for 1 1/2 to 2 hours. Add remaining ingredients and cook for 30 minutes more. Serve in a bowl over rice.
Shred cabbage. Sprinkle with salt; let stand 2 hours. Squeeze dry by handfuls. Put in large bowl with celery and peppers (chopped).
Cook sugar, water, cornstarch and salt until clear. Remove from heat and add jello and a little red food coloring. Let cool; slice in one quart of strawberries (after being washed!) into cooled liquid. Pour into baked pie crust. Refrigerate several hours before serving.
Mix the first 4 ingredients and make small balls (walnut size). Bake 10 minutes at 350°. Turn and bake 10 more minutes. Mix the remaining ingredients in crock-pot. Heat and add meat balls. Simmer 1 hour or so.
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. Drop by tablespoonfuls into six mounds onto hot blackberry mixture; cover tightly and simmer 15 minutes. Spoon into serving dishes. Serve with whipped cream.
Lightly spray 9 x 13 baking dish and bake brownies according to "cake-like" directions. Cool completely. In a large bowl, whisk pudding into milk until thickens.
Beat ingredients with wire whisk or hand beater until well blended. Pour onto center of hot waffle iron. Bake until steaming stops. Remove carefully.
Combine all ingredients and pour into greased loaf pan. Sprinkle with mixture of sugar and cinnamon. Bake for 1 hour at 350° or until done.
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
Mix 1 cup of flour, 1/2 cup brown sugar and 1/2 cup of butter thoroughly; press into a 9 x 9-inch pan. Bake 10 minutes at 350°.
Mix together the first 4 ingredients. Mix together the oil, egg yolks, cold water and vanilla. Beat the egg whites and cream of tartar until stiff and then fold into the first mixtures. Bake at 325° for 55 minutes and then increase oven to 350° for 10 to 15 minutes. Bake in tube pan.
Brown meat; drain. Add rest of ingredients. Simmer. Can add 1 medium pepper.
Cut margarine into flour until mixture resembles coarse meal; stir 2/3 cup peanuts into flour mixture. Press peanut mixture into a 13x9x2 inch baking dish. Bake at 350° for 20 minutes; cool completely.
Cook noodles in boiling, salted water until tender; drain. Combine cooked noodles with tuna, mayonnaise, celery, onion, green pepper, pimento and peas. Blend soup and milk. Add cheese. Stir and add to noodle mixture. Turn into 2 quart casserole dish. Cover with plastic wrap and microwave on high for 5 minutes. Remove and stir again. Sprinkle paprika and almonds on top. Cover and cook on high for another 5 minutes. Serves 6.
Arrange half of the bread in bottom of a greased 2-quart baking dish. Sprinkle cheese over bread and top with ham. Combine eggs, milk, salt, pepper, mustard, onion and Worcestershire sauce in a bowl. Pour mixture over bread slices. Cover with foil. Chill in refrigerator overnight. Heat oven to 350°. Bake 1 hour or until knife inserted comes out clean. Makes 6 servings.
Boil potatoes and mash. Add other ingredients. Pour mixture into buttered large casserole dish. Dab with butter; sprinkle with paprika. Bake in a 350° oven for 30 minutes.