HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except soups. Form mixture into walnut sized balls. Brown meatballs in skillet in small amount of oil. Drain on paper towel and place meatballs in a single layer in a 9 x 13-inch baking dish. In a bowl, combine soups with 1 can of water; pour over meat balls. Bake at 325° for 1 hour to 1 hour and 15 minutes. Serve with seasoned rice or use as hors d'oeuvres! Even people who don't care for sage rave over these meatballs! Great made ahead dish for parties or holidays! Freeze and reheat for a hectic day!
Combine and mix ingredients well. Drop by the tablespoon onto hot, greased skillet. Flatten to taste. Fry on both sides until brown. Serve with applesauce.
Bake in 350° oven for 1 hour or until it starts bubbling in the middle.
Beat egg with fork; stir in milk and oil. Blend dry ingredients. Stir in just until flour is moistened. The batter should be lumpy. Fill muffin cups and bake at 400° for 20 to 25 minutes or until brown. Makes 12 muffins.
Sift together flour, sugar, salt and baking powder. Cut in margarine with a pastry blender or 2 knives, until mixture resembles coarse corn meal. Stir in raisins and caraway seed. Combine buttermilk, egg and baking soda; stir into flour mixture just until it is moistened. Turn into greased 1-quart casserole. Mark the dough in quarters with a sharp knife, cutting at least 1/2-inch deep. Bake at 375° for 50 to 60 minutes.
Beat eggs slightly and add rest of ingredients. Pour into a greased 1-quart casserole. Bake at 350° about 45 minutes or until knife inserted in center comes out clean.
Combine potatoes, celery, onion and water in large saucepan. Cook, covered, until potatoes are tender. Add milk, bouillon and butter. Bring to a simmer, stirring frequently. Blend sour cream and flour in small bowl. Stir into soup. Cook until thickened, stirring constantly. Do not boil. Season with salt and pepper to taste.
Mix jello with 1 cup boiling water. Add 2 cups of cold water or substitute any juice from drained fruit. Let jello begin to gel. Then add lemon pudding; mix with electric mixer until smooth. Add drained fruit and 1 cup marshmallows, if desired. Chill until firm.
Prepare cake mix as directed. Fill cupcake pans. Beat cream cheese, sugar, salt and egg. Stir in chips. Drop by teaspoon on each cupcake. Bake 25 to 30 minutes.
Preheat oven to 375°. Saute eggplant and garlic in margarine. Add spaghetti sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Layer half of noodles, sauce, cottage cheese, Mozzarella cheese and Parmesan cheese in a 12 x 8-inch baking dish. Repeat layers. Bake 30 minutes. Let stand 10 minutes before serving.
In large skillet, brown ground beef and onion until onion is tender. Stir in corn, soups, sour cream, pimento and seasonings. Stir in drained noodles. Turn into 2 1/2-quart casserole. Combine bread crumbs and butter, then sprinkle on top. Bake at 350° for 45 minutes or until hot.
Combine ingredients together, adding the cooking oil last. Stir until mixture has consistency of cookie dough. Spread mixture into a 9 x 12-inch pan which is greased and floured. Bake for 45 minutes at 350°.
Grease casserole. Add layers of potatoes, onion and green string beans. Add as many layers as desired. Top with ground beef. Add salt and pepper to taste. Pour soup over the top. Bake at 375° for 1 to 1 1/2 hours.
Brown ground beef and drain well. Prepare rice as directed. Add all spices to ground beef along with the vinegar and rice. Blend well. Add chopped jalapenos, if desired.
Brown beef and onion together. Add seasonings. Soften tortillas by dipping them in hot oil, then drain on paper towels. Dip tortillas in heated enchilada sauce and layer on individual plates with meat mixture and cheese. Place plates in a 350° oven to melt cheese. Serve with shredded lettuce and tomato.
Peel eggplant and slice. In bowl, beat egg well, then add milk, salt and pepper to your taste. Then dip eggplant in milk mixture. Roll in flour. Fry in skillet of hot cooking oil until golden brown.
Make soup mixture in bowl with all ingredients except chicken, tortillas and cheese. Line casserole in layers 3 times: tortillas, chicken, soup, and cheese. Bake 20 minutes or until bubbly at 350°. Serves 8.
Cream and smooth the cream cheese, butter and sugar. Whip eggs and cornstarch, then lemon juice and sour cream. Add the portions, then add milk slowly. Bake in a water bath at 350° until the top cracks, but not too brown. Let cool and take out of pan. Yields 3 cheesecakes.
Put all ingredients in mixing bowl. Beat with mixer until well blended. Place in ungreased tube pan. Bake 1 hour and 15 minutes at 375°. Cool in pan; when cool, remove from pan and spoon on glaze.
Prepare stuffing mix according to package directions, but don't let stand. In 2-quart oblong baking dish, arrange stuffing across center of dish, leaving space on both sides for chicken. Add 3 chicken pieces to each side of stuffing, overlapping if necessary. Heat oven to 400°.
Rub garlic into veal. Pound veal until it's very thin. Brown in skillet, then bake at 350° for 30 minutes.
Cook meat and drain. Beat eggs, salt, dry mustard and milk. Layer bread, meat and cheese in 9 x 13-inch pan that has been greased. Pour egg mixture over top. Refrigerate overnight. Bake next morning at 350° for 45 minutes. This recipe can easily be cut in half to serve fewer people.
Preheat oven to 360°. Blend cake mix, nectar, oil and sugar. Beat well. Add eggs, one at a time, blending after each egg. Grease and flour Bundt pan. Bake for 55 to 60 minutes.
Dissolve Jell-O in boiling water. While cooling, mix and add cucumbers, onion, cottage cheese and salad dressing. Looks nice molded.
Combine sugar, softened cream cheese and margarine. Mix well. Add eggs, one at a time, mixing well after each one. Blend in pumpkin. Add combined dry ingredients. Mix well until moistened. Fold in nuts. Pour into greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 10 minutes. Cool 10 minutes, then remove from pans. Yields 2 loaves.
Cook pasta shells. Mix remaining ingredients except for spaghetti sauce and cheese. Stuff shells with mixture. Place in large baking dish. Cover with sauce and sprinkle with cheese. Bake at 350° for 1 hour.
Combine 7-Up and marshmallows in pan; cook over medium heat until marshmallows are melted. Add jello to mixture and stir until dissolved. Have cream cheese at room temperature. Add to hot mixture and beat until smooth. Add pineapple and nuts. Pour into bowl and chill until partially set. Fold in whipped cream and mayonnaise; blend well. Pour into a 2-quart mold. Chill until set.
Mix and pour into gallon freezer. Skimmed milk and skimmed evaporated milk still works very well.
Mix all together and pour into unbaked pie shell. Bake at 350° for 35 to 45 minutes.
Combine brown sugar, salt and cider. Tie spices in small piece of cheesecloth. Add spices. Simmer, covered, 20 minutes. Remove spices. Serve hot with twist of orange peel. Use cinnamon sticks as muddle. Makes 10 servings.
Keeps for couple of weeks (covered) in refrigerator. Very moist and popular with men.
Mix shortening and flour together with your fingers or pastry cutter. Add milk and will be a sticky dough. Place on a lightly floured board; handle gently until firm enough to roll out 1/2 inch thick. Cut out biscuits and place on a cookie sheet in freezer 1 to 2 hours. When frozen, remove from cookie sheet and place in a plastic bag. When ready to cook, remove amount of biscuits needed and place in a pan in a cold oven. Do not preheat oven. Turn oven to 450° and bake. Biscuits will be ready in 15 to 20 minutes.
On low heat stir pineapple (with juice) and dry jello until bubbly. Stir in cream cheese until well blended. Add Cool Whip, stir until blended. Add nuts and chopped cherries. Refrigerate until completely set. Makes a pretty Christmas dish with green and red.
Cook noodles according to package and drain. Brown meat and onion; sprinkle with salt and pepper and pour off grease. Mix soup, 1/2 can water and spaghetti sauce. Add meat and stir in noodles. Put in greased baking dish and top with your favorite cheese. Bake at 350° about 45 minutes.
Mix together, then roll in little balls and flatten out on ungreased cookie sheet. (Can roll balls in a cinnamon sugar mixture before placing on cookie sheet.) Bake at 350° until lightly browned.
Grind tomatoes, peppers and onions. Add rest of ingredients. Boil 20 minutes, seal while hot in sterilized jars. Makes 10 pints.
Prepare sauce: In 10-inch skillet over medium heat, cook onion in hot oil (until tender). Add tomatoes and their liquid, tomato paste, sugar, herb seasoning, 1/2 teaspoon salt and 3/4 cup water. Heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 15 minutes; stir occasionally.
Lock bowl in position and insert steel blade. Add flour, shortening and salt; process on high speed for about 8 seconds or until the mixture resembles corn meal. Process at high speed and add water through the chute; continue processing at same speed just until a ball forms around the blade.
Cream together first 3 ingredients. Add next 3 ingredients and mix until smooth. Stir together dry ingredients. Add to cream mixture. Blend well. Cover and chill.
Cut green peppers into strips. Thinly slice onions. Cut carrots into matchstick-thin strips. In 8-quart Dutch oven, over medium-high heat, in hot salad oil, cook green peppers, onions, carrots, salt, basil and black pepper, stirring, until vegetables are tender-crisp.
Cut fillets into serving size pieces. Coat fish with mixture of water and mayonnaise. Combine bread crumbs, parsley flakes and paprika in a shallow dish. Press fish fillets into crumb mixture to coat both sides. Place on nonstick baking sheet. Bake in a preheated 450° oven for 12 minutes or until fish flakes easily with a fork. Serves 4.
Cook potatoes in saltwater to cover until tender. Drain; peel potatoes. Cut potatoes in half; place in large baking pan. Drizzle butter over potatoes; sprinkle with cinnamon and nutmeg.
Work the flour and oleo together like pie crust. Work in the nuts. Press into an 11 1/2 x 7 1/2-inch pan. Bake at 375° for 15 minutes. Cool.
Preheat the oven to 350°. Butter and lightly flour a 10 1/2 x 15 1/2-inch jelly roll or sheet cake type pan. Beat the eggs and egg yolks until they are blended. Gradually add the sugar and beat until very pale color and fluffy, about 10 minutes with an electric beater. Sift the flour and baking powder over the egg mixture. Add the milk and fold together lightly until the batter is well mixed. Add the melted butter and combine thoroughly. Spread the batter in the pan and bake for 12 to 15 minutes until toothpick comes out clean. Turn the cake out onto a sheet of wax paper and cool completely. Cut into small squares, rectangles or other shapes. Arrange them in rows on a fine mesh cake rack with plenty of space between the rows. Set the cake rack over the cake pan you baked in or a piece of wax paper.
Boil first 3 ingredients for 2 minutes. Add rest of ingredients and mix well. Bake at 325° for 20 minutes. Use jelly roll pan or 15 1/2 x 10 1/2-inch pan. Can be put in a 17 x 11-inch pan also. Cool 5 minutes and ice. It is good to have icing ready before cake is done.
Beat lemonade concentrate in large bowl for 30 seconds. Blend in ice cream gradually. Add Cool Whip and coloring; whip until smooth. Freeze until mixture will mound. Spoon into pie crust. Freeze again for 4 hours or until frozen.
Cream butter, then add sugars; mix well. Beat in eggs, peanut butter and vanilla; mix well. Add flour, soda and powder. Bake at 375° for 8 to 10 minutes.
Cook sugar and milk for 3 minutes. Stir in marshmallow cream and peanut butter.
Cream butter and sugar and add yolks and vanilla. Beat. Add Cool Whip to custard. Put wafers or cake into 9 x 13-inch pan. Spread mix over. Crush candy and sprinkle on top. Refrigerate.
Mix all ingredients together and refrigerate. If salad becomes dry, add more Cool Whip or strawberries.
Cream butter, sugar and shortening until fluffy and light. Add eggs. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into tube pan or Bundt pan. Bake 1 1/2 hours at 325°. While cake is hot, pour on glaze or use brush.
Pour ingredients in gallon bottle. Fill rest of bottle with water. Use 1 cup per 4-gallon tank after every time you flush holding tank. Works great.
Mix all ingredients well. Cut top off of bread bowl and hollow out. Save pieces of bread to dip. Spoon mixture in bread bowl. (Use bread, chips, etc. to dip.)
Arrange ingredients in order listed in 2 buttered 12-cup casserole dishes. Bake 25 minutes in a 425° oven until bubbly and cheese is melted.
Cream butter and sugar; add beaten egg; mix. Combine carrots, orange and lemon rind and juice. Add. Sift dry ingredients; add to butter. Add nuts; blend well. Pour into greased 1-quart pan. Cover with 3 layers wax paper. Put 2 cups of hot water in steamer; set pudding pan on rack. Cover; place over high heat. When steam escapes, reduce heat to low. Steam about 30 minutes in pressure cooker or about 2 hours in steamer. Serve hot with Orange Sauce. Serves 6.
Dissolve yeast in warm water. Mix together sugar, shortening and buttermilk. Blend in 4 cups of self-rising flour, 1 cup at a time. Cover lightly and refrigerate overnight or 3 to 4 hours before using. Roll out dough and cut with biscuit cutter and let rise 2 to 2 1/2 hours. Bake in 350° oven for 15 to 20 minutes.
Mix Veg All, cheese whiz, onion, mayo, salt and pepper. Pour into greased 9 x 13 pan. Crumble crackers over top of casserole. Squeeze butter over crackers. Bake 350 for 20 minutes until bubbly and browned on top. You may need to put casserole dish on baking tray as it tends to bubble over while cooking.
Heat oven to 500°. Season fillets with salt and pepper; dip in flour. Place in lightly greased baking pan, 13 x 9 x 2 pan. Drizzle with butter. Bake, uncovered, 10 to 15 minutes or until fish flakes easily with fork.
Mix sugar, 1/2 cup syrup and water well. Cook over medium heat, stirring constantly, until sugar is dissolved. Bring to a boil; cook, without stirring, until it reaches firm-ball stage (252°).
Sprinkle 1 cup crumbs in an 8-inch square baking dish. Cream confectioners sugar, butter, egg and vanilla in mixer bowl for 3 minutes or until light and fluffy. Spread in prepared dish. Combine peaches and sugar in bowl. Pour over creamed mixture. Spread with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Chill, covered, for 2 hours or longer. Yield: 8 servings.
Cut and slice cucumbers and soak in lime water mixture. Soak 24 hours or overnight. Take out and soak in clear water 2 hours or more. Take out and drain very well (I use a thirsty, thick towel), then put in a mixture of sugar, vinegar and spices. Simmer 1 1/2 hours. Seal. Very easy, good and crunchy.
Beat eggs. Add sugar, vanilla and oil. Beat well. Sift together flour, salt, soda and cinnamon and add to the mixture. Stir in pears and pecans (optional). Bake in greased and floured Bundt pan at 350° for 1 hour and 10 minutes.
Combine ingredients in casserole and bake, covered, for 2 hours at 350°. This makes a great crock-pot dish. Serve with rice or noodles and a salad.
Mix first 4 ingredients. Place peaches in 9 x 9-inch baking dish. Melt butter and pour over peaches. Pour the mixed ingredients over the peaches. Bake at 350° until done, about 1 hour or 1 hour and 15 minutes.
Put the dill in a quart jar. Fill with sliced pickles. Put the garlic on top. Heat the vinegar, water, salt and sugar to a boil. Pour over the pickles. Cold pack until boiling point. Do not let them boil. Remove jars right away. The are ready to eat in 2 weeks. Makes 4 quarts.
Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt to taste in a bowl for 30 minutes. Dip each onion ring in pancake mix and fry in oil heated to 375° until golden brown. Pack fried onions loosely, without pressing (do not pack firmly), into an 8 x 4-inch loaf pan and bake at 400° for 10 to 15 minutes. Turn onto serving plate. Garnish with parsley. Serves 4.
Cream butter and brown sugar. Separate egg yolks from whites. Beat egg whites until stiff. Set aside.
Mix all ingredients together. Pour into greased and floured pans and bake at 350° for 50 minutes or until tests done.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Makes 24 (2 x 2-inch) squares.
Cook spaghetti and rinse in cold water. Drain well. Toss in large bowl. Add to the spaghetti the dressing and seasoning. Chill, then add vegetables and marinate for 48 hours. Keeps several days.
Preheat oven to 350°. Mix all ingredients in a bowl. Pour into spring-form pan. Bake for 1 1/2 hours or until golden brown . Shut off oven. Leave cake in oven for 1 hour.
Cut up fruit and drain well. Beat whole eggs and add sugar and lemon juice. Cook in double boiler until it is thick. Let cool. Mix with fruit. Whip the whipping cream and fold into mixture after it has cooled. Nuts and bananas may be added.
Pound the steak thin; season with salt and pepper and Calamansi juice about 20 minutes before cooking. Roll in bread crumbs. Dip in egg just to moisten and roll in crumbs again. Pan fry in oil over moderate heat. Serve hot.
Wash, core and slice the apples. Quickly dip them into the lemon juice; let drain. Peel and slice bananas. Quickly dip them into the lemon juice; let drain. In a medium size mixing bowl, combine the mayonnaise and softened peanut butter until well mixed. Stir the sunflower seeds into the mayonnaise mixture. Stir the apple slices into the mayonnaise mixture until all slices are well coated. Put lettuce leaves on small plates. Spoon the banana mixture onto the lettuce leaves; sprinkle with peanuts. Serves 6.
Heat oven to 200°. In a large roasting pan, combine popcorn and pretzels; set aside. In a 2-quart saucepan, combine brown sugar, margarine and corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Continue cooking, stirring occasionally, until candy thermometer reaches 238° or a small amount of mixture dropped into ice water form a soft ball (4 to 6 minutes). Remove from heat; stir in baking soda.
Combine first 4 ingredients. Mix well. Add eggs, one at a time, beating for 5 minutes after each addition. Pour into pie shell. Chill and top with whipped cream and shaved chocolate.
In a saucepan, heat sugar and milk together over medium to low heat; stir constantly to avoid crystallization. Bring to a boil for 6 minutes. Remove from heat and immediately stir in a half of a package of mini marshmallows, butter, chocolate chips, nuts and vanilla. Pour into a greased 13 x 9-inch pan. Chill until firm. Makes 2 1/2 pounds.
Preheat oven to 350 degrees. Combine egg, corn, half of cracker crumbs, milk, onion and pepper. Mix well. Place in casserole dish. Combine remaining cracker crumbs with melted butter and sprinkle over top of corn mixture. Bake for 30 minutes. Serves 4.
Break cake into bite-size pieces and arrange half of it in the bottom of a 13 x 9 x 2-inch baking dish. Top with half the undrained pineapple and cherries. Spread half the topping over all and top with half of the coconut. Cover and refrigerate overnight. Makes 12 servings.
Add butter and Crisco to water and bring to a boil. Sift flour, sugar and cocoa in a large bowl. Pour hot liquid over flour mixture and beat until smooth. Add eggs, milk, soda, vanilla and salt. Mix well. Bake at 400° for 20 to 25 minutes in greased and floured pan.
Blend flour, cocoa and sugar in top of double boiler; add eggs and milk and heat over medium heat, stirring constantly until thick. Add a little vanilla (1/2 teaspoon) and butter or margarine to thickened mixture. Pour into baked pie shell. Cover with meringue made from reserved egg whites and brown in oven.
Beat eggs until frothy; add sugar, then the heavy cream, milk, salt and vanilla. Fold in the bananas. Freeze.
Dissolve yeast in warm water. Stir in flour and salt. Turn out onto a lightly floured surface and knead 7 minutes. Let rise in a warm place 2 hours. Divide into 8 balls. Let rest. Roll dough into circles. Fill with desired fillings and fold in half. Arrange on a lightly greased baking sheet. Bake at 375° for 15 to 20 minutes.
Mix all ingredients. Roll thin and let stand 20 minutes. Roll up and cut in 1/4-inch slices. Spread the slices out and dry 2 hours. Drop noodles into boiling salt water. Cook, uncovered, for about 10 minutes. Drain and serve with your choice of meats, etc.
Blend peanut butter and confectioners sugar until mealy consistency. Sprinkle half of mixture in bottom of pie shell. Cook pudding with 2 cups of milk until it comes to a boil. Remove from heat. Add 1/4 peanut butter mixture to pudding. Pour pudding into pie shell. Allow to cool. Top with Cool Whip after it has cooled. Sprinkle with remaining peanut butter mixture.
Sift together the wheat flour, white flour, soda, salt, cinnamon, nutmeg and baking powder; set aside. Beat until creamy the oil, sugar, vanilla, zucchini and nuts. Add the flour mixture. Mix all ingredients together and bake at 325° for 1 hour. Makes 2 large loaves.
Put yogurt and strawberries in blender. Mix. Add ice cubes. Put on frappe speed until thick. Add more ice to make thicker.
Combine cooked noodles, tuna, mayonnaise, onion, celery, green pepper, pimentos and salt. Blend soup and milk. Heat through. Add cheese. Heat and stir until melted. Add to noodle mixture. Bake at 450° for 20 minutes. Serves 4 to 6.
Mix beef, taco sauce, egg, bread crumbs, oregano, chili powder, cumin, salt, pepper and liquid seasoning in a medium size bowl until combined. Shape the meat into four 4-inch burgers. Cook the hamburgers in oil in skillet for 3 minutes on each side or until the burgers are the desired doneness. Split the buns in half. Place a burger on the bottom of each bun. Top the burgers with the Cheddar cheese, tomato, green pepper and top of bun.
Mix the first 4 ingredients and save 1 cup for crumb topping. To remainder, add remaining ingredients. Bake in a 375° oven for 20 to 35 minutes in a greased and floured square or oblong pan. Can make cupcakes also.
Combine dry ingredients. Cut in shortening. Add water by tablespoon to make it soft and manageable. Knead dough 20 times. Let rest 10 minutes.
Mix and cook to a boil in double boiler. Spread between 2 Ritz crackers until batch is gone. Bake for 8 minutes at 300°. Can eat immediately or freeze.
Mix eggs and salt together. Gradually add flour until it forms a stiff dough. Divide dough in half and roll each until approximately 1/2 inch thick. Cut ring of dough into strips approximately 1 inch thick and about 6 inches long.
Preheat oven to 350°. Spray a 9 x 9-inch pan. Combine flour, cocoa, cornstarch, baking powder, soda and salt. In medium bowl, with whisk, stir sugar and water for 1 minute. Add egg and corn syrup; stir until blended. Gradually stir into dry ingredients until smooth. Pour into pan. Bake for 35 minutes, or until toothpick comes out clean. Cool. If desired, sprinkle with confectioners sugar. Makes 16 servings (140 calories, 0 fat and 0 cholesterol).
Cook and cut up 2 or 3 chicken breasts. Mix celery and chicken soup with sour cream and add chicken. Mix well. Fix cornbread stuffing mix as directed on package, using chicken broth instead of water and add butter. Top the chicken mixture with stuffing mix and bake at 350° for 30 minutes, or until is bubbly and golden brown on top.
Combine juice from canned pineapple and lemon. Heat and thicken with cornstarch. Add marshmallows and pineapple; let stand overnight. Add grapes, nuts, apple, cherries and oranges. Can use other fruit, if you like. Put together with whipped cream.
Cream the cream cheese and almost all of the pineapple. Add nuts. Dissolve jello in water and let thicken and add cream cheese mixture. Add whipping cream. Let congeal.