HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine hamburger, rice, onion, egg, salt and pepper; mix well. Shape into medium-size meatballs. In large pot, place cabbage, water, tomato sauce, salt and pepper. Bring to a boil and reduce to simmer. Drop in meatballs; cover and simmer till cabbage is tender and meat is done. Recipe can be doubled or tripled.
Combine all ingredients except lemon slices in saucepan. Bring to boil. Simmer for 5 minutes. Remove spices. Pour into mugs. Garnish with lemon slices. Hot punch may be poured into thermos jug and taken to the football game. Yields 12 servings.
Mix sugars, butter and dates in large pot and bring to boil. Add vanilla flavoring to this mixture. Mix Rice Krispies, coconut and nuts in a large bowl. Pour the sugar mixture into the dry ingredients and mix well. Roll into balls and coat with 4x sugar.
In a large bowl, combine flour, butter and 1 1/2 cups sugar. Beat egg yolks; add to mixing bowl, along with milk and lemon peel. Mix well. Add lemon juice in another bowl. Beat egg whites until stiff. While beating, fold into batter. Pour into a greased 2-quart baking dish. Place in a shallow pan of hot water. Bake at 350° for 55 to 60 minutes, or until lightly browned. Serve warm or chilled with powdered sugar dusting on top.
Preheat oven to 375 degrees. Mix together Alfredo sauce, milk and oregano. Mix together chopped chicken, artichoke hearts, bell pepper, onion, garlic and mozzarella cheese. Spread thin layer of Alfredo sauce on bottom of 9x13 pan. Spread one layer of lasagna noodles over this. Top with half of chicken mixture. Repeat layers, starting with half of remaining sauce. After layering, pour remaining sauce over top of lasagna. Cover pan with aluminum foil and bake for 45 minutes. Remove foil and continue baking an additional 15 minutes or until bubbly on top. Allow to sit for 15 minutes before serving.
In a bowl, combine the first 5 ingredients, mix well. Transfer to a greased 9 inch square dish. Prepare corn bread batter according to package directions, stir in cheese. Drop by spoonfuls onto bean mixture. Bake uncovered, at 350° for 40 to 45 minutes or until heated through.
Cook the sugar, corn syrup and water without stirring until mixture forms a hard ball (spins a fine thread). Pour slowly into the 2 egg whites which have been stiffly beaten. Beat until mixture loses its gloss. Add vanilla and chopped nuts. (Maraschino cherries may be added, if desired.) Drop by tablespoon onto waxed paper, lifting and twirling to form peak on each mound.
Cut stalks off mushrooms. Clean out caps. Set caps aside. Wash thoroughly and finely dice remaining mushroom pieces. In a saucepan, melt butter. Add garlic and diced mushroom pieces. Cook 10 minutes. Add bread crumbs and cheese. Heat until thick. Cool, then stuff caps. Bake in covered dish at 325° for 10 minutes.
Drain salmon; remove skin and bones, then flake with fork. In	small bowl, mix cream cheese; blend in lemon juice, onion, horseradish, salt, Worcestershire sauce, cayenne pepper and liquid smoke (this is important).	Check seasonings; might need more salt. Combine pecans and parsley and spread on sheet of waxed paper. Turn salmon out onto this mixture and turn this way and that	until all sides are coated. Wrap in waxed paper and chill thoroughly before using. The spread will spread nicely when chilled. Makes 20 servings.
Preheat oven to 375°. Grease 9 x 5 metal loaf pan. In medium bowl, with fork, mix buttermilk, melted butter and eggs until blended. In large bowl, mix corn meal, flour, sugar, baking powder, salt and baking soda. With fork, stir buttermilk mixture and corn into corn meal mixture, just until blended.
On a cutting board, separate ham, slice by slice; lay back on top of each other, making one pile. Take a sharp knife; cut pile into 12 to 16 pieces. Turn board; cut pile again into 12 to 16 pieces, cutting ham into little square pieces. Put in medium bowl; stir to separate ham. Add cream cheese; stir together with ham pieces. Mix in onion powder and seasoned salt. Scrape from board onto a plate or serving platter; shape into a ball. Sprinkle paprika over ball, if desired. Place crackers on plate around cheese ball. Spread cheese and ham on crackers with knife. Enjoy!! This works great as an appetizer!
Combine all the ingredients, except nuts. Beat 4 minutes at medium speed with electric mixer. Stir in nuts. Spread evenly into a buttered 9-inch pie plate. Bake at 325° for 35 to 40 minutes or until wooden toothpick inserted comes out clean. Pie will puff and then fall slightly. Serve with whipped cream or ice cream.
In a 10-inch skillet or wok over medium-high heat, in 1 tablespoon hot oil, stir-fry pepper, onion and garlic until tender-crisp. Remove; set aside. In same skillet in remaining 1 tablespoon hot oil, stir-fry half of beef until browned. Remove; set aside. Repeat with remaining beef. In same skillet, combine soup, soy sauce and ginger. Return reserved vegetables and beef to skillet. Heat through, stirring occasionally. To serve, arrange rice on platter. Spoon mixture over rice. Makes about 5 cups or 4 servings.
In a large mixer bowl combine all ingredients at low speed, blending thoroughly. Pour batter into a greased and floured 8-inch square baking pan and bake at 375° until a toothpick inserted into the center comes out clean.
Cook macaroni. Rinse in cold water. Let stand 3 tablespoons vinegar while preparing other ingredients.
Spoon pie filling in each tortilla; roll up. Place in baking dish. Combine sugar, water and oleo. Microwave this mixture until dissolved thoroughly. Pour this over filled tortillas. Sprinkle with cinnamon and bake at 350° for 45 minutes.
Put row on Twinkies in the pan. Put whipped cream over the Twinkies, then add the pineapple over the whipped cream. Put bananas over the pineapple, then put the rest of the Twinkies over bananas. Add more whipped cream. Put it in the refrigerator until it is cold, then it's ready to eat.
Pour bacon grease into large skillet; add onion, meat and brown. Add other ingredients and cook for 1 1/2 hours over low heat.
Mix all ingredients as you add them. Bake in a greased and floured tube or Bundt pan at 350° for 50 to 55 minutes, or until done. The batter is very stiff.
Stew chicken until done. Arrange pieces in 9 x 13-inch greased pan (you may choose to debone chicken first). Sprinkle on onions, spices and Velveeta cheese. Sprinkle on 1/2 package Doritos (crushed). Mix Ro-Tel tomatoes and soups in blender. Pour over chicken mixture. Place remaining Doritos on top (either whole or crushed). Bake at 350° for 30 minutes. Enjoy.
Heat corn and milk. Gradually stir in beaten egg and next four ingredients and dash of pepper. Mix well. Pour into greased baking dish. Sprinkle buttered crumbs over top. Bake at 350° for 20 minutes. Serves 6.
Put all except chives in blender until smooth. Refrigerate until very cold. Chill serving dishes, then sprinkle mixture with chopped chives.
Brown ground beef and onion; drain good. Crumble corned beef into mixture. Add catsup, chili powder, brown sugar and water. Stir well. Add flour to thicken. Simmer for 20 to 30 minutes.
Mix all in a medium saucepan over very low heat, stirring frequently until mixture forms a ball. (Mixture will thicken slowly at first.) Remove from pan and knead until smooth. Store in airtight container.
Mix broccoli, onion and margarine in frying pan. Do not add water. Cook approximately 10 minutes. Mix soup, rice, cheese and salt with other ingredients. Pour into ungreased 1 1/2-quart casserole dish. Top with buttered saltine cracker crumbs. Bake at 350° for 45 minutes.
Mix butter, cream cheese and powdered sugar until smooth. Set aside. Mix milk, pudding and Cool Whip. Add to butter mix (use a large bowl). Layer in large bowl or flowerpot with crushed Oreos on top. Add gummy worms.
Mix in bowl and form into a ball. Refrigerate. Cover with seafood cocktail sauce and serve with Waverly Wafers.
In a large saucepan, melt butter. Add sugar and salt; cook to boiling, stirring constantly. Boil 5 minutes without stirring. Remove from heat. Add baking soda and vanilla. Mix well. Pour over popcorn, stirring to coat. Butter a large baking pan. Bake at 225° for 1 hour; stir every 15 minutes.
Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in nuts if desired. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes.
Cook potatoes with skins in boiling water until tender, about 35 minutes. Peel and slice while hot. Meanwhile, cook bacon in a skillet until crisp; remove, crumble and set aside. Pour off all but 2 tablespoons fat. Add onion, celery and pickle and saute until tender. Blend in vinegar, mustard, salt, pepper and sugar. Gently stir in beans and bacon; heat through. Turn beans into serving bowl; add hot, sliced potatoes. Toss and serve immediately. Makes 6 servings.
Let ingredients soak for 2 hours. Mix all ingredients and place in baking dish. Bake for 1 hour, or until brown, at 350°.
In a measuring cup, place the egg and add enough oil to make 1/2 cup. Add the egg and oil mixture to the Ricotta cheese and mix until smooth. Add the crushed pineapple. In a separate bowl, combine the dry ingredients and blend gently. Fill greased muffin cups 2/3 full. Bake in a 400° oven for 25 minutes. Makes 1 dozen muffins.
Put water into a kettle and sprinkle gelatin over cold water. Dissolve over low heat. Combine cream cheese, soup and onions. Cook over low heat until smooth. Add gelatin and remaining ingredients; mix well. Spoon into greased 4 cup mold. Chill. Serve with crackers.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch by 1 1/2-inch round cake pans. Line bottoms with waxed paper. Grease and lightly flour bottoms and sides of pans. (Or grease and flour one 13-inch by 9-inch by 2-inch baking pan.) Set pans aside.
Heat water, onion, salt and Tabasco to boiling. Stir in rice. Cover and remove from heat. Let stand 10 minutes. Stir in black-eyed peas and bacon. Heat to serving temperature and eat immediately.
Combine marshmallows, walnuts and graham crackers in a large mixing bowl. Place butter, sugar, salt, vanilla, egg and cocoa in a heavy saucepan. Bring to a boil, stirring constantly, for 1 minute. Pour over marshmallow mixture; mix thoroughly. Spread into an 8 x 8-inch greased pan. Cool.
Soak beans overnight, then cook until soft. Drain. Mix rest of ingredients together and cook a few minutes, then add to beans and mix well. Put in jars and process 1 1/2 hours in pressure cooker at 10 pound pressure.
Mix all ingredients. Drop by tsp. and bake at 375°F for 10 minutes.
Butter long baking dish. Crumble coconut macaroon cookies. Layer fruit on crumbs: pineapple tidbits, pears, peaches, black sweet cherries (half) and bananas. Drain fruit.
Clean fish and cut into large chunks. Fry the fish in olive oil until browned. Remove fish to platter and fry onions in the same oil. When onions are golden, remove from oil. Wash and drain rice. Place 1/3 of the fish and all the onions, raisins and seasoning in cooking pot and add 3 cups of water. When water begins to boil, add the rice and cover. Cook over a medium-low flame until rice is tender and the liquid is absorbed (about 30 minutes). Turn the fish and rice upside down on a large platter. Melt butter and pour over rice. Garnish with pine nuts. Serve with parsley tahina salad (Bakdounsieh).
Boil until brittle stage when dropped in cold water. Put on buttered platter. When cool enough to handle, pull as long as possible. The more you pull it, the less sticky it will be. Be sure to butter your hands before you pull the candy. It is more fun to have someone pull the taffy with you and you can each take an end of the rope of taffy.
Mix cornstarch and water in medium saucepan. Add remaining ingredients to saucepan and stir to mix. Cook over medium heat, stirring constantly until thickened.
Brown meat (with oil) in big pot and remove meat, leaving oil. Add onions, celery and garlic to pot and cook until tender, stirring continuously. Put flour in and stir well. Add boiling water with beef bouillon and stir. Always stirring, good for bow arm muscles. Add tomatoes, beer, spices and browned meat and stir until well mixed. Reduce heat and simmer, uncovered, 1 1/4 hours, stirring between beers. Add carrots and spuds and cook 30 minutes, covered.
Heat oven to 350°. Cook and stir zucchini, mushrooms and onions in butter over medium heat until tender. Place remaining ingredients in blender. Blend until smooth. Stir into vegetable mixture. Pour into greased 9-inch quiche dish or pie pan. Bake 30 minutes. Let stand 10 minutes before serving. Cut wedges; serve warm. Serves 6. No crust needed.
Mix well together the first 4 ingredients. Roll into balls the size of large marbles. Refrigerate overnight. Put into freezer a half hour before dipping. Melt the chocolate with the paraffin in pan (double boiler). Spear each ball with toothpick. Dip into melted chocolate. (Only dip far enough to leave a little circle of the peanut butter showing, so they will look like buckeyes.) Place on wax paper; cool. Store in refrigerator.
Mix all ingredients except stuffing. Pour into a greased casserole dish and cover with stuffing mix. Bake 30 minutes at 350°.
Combine dry ingredients, add sugar, oil, and applesauce. Stir well until combined. Stir in raisins and pour in greased loaf pan. Bake at 350 degrees for 1 hour.
I boil potatoes with jackets on. Pare and boil potatoes until done, but firm. Cool. Cut bacon into small pieces and fry until crisp. Remove bacon and fat from pan. Place 1/4 cup bacon fat in the pan. Stir in sugar, flour, salt and pepper. Add vinegar and water. Cook until thick, about 5 minutes. Slice cool potatoes and combine with bacon, celery, onion, green pepper, eggs and pimentos. Pour dressing over potato mixture and mix lightly. Place in casserole. Serve warm. Serves 10 to 12.
Beat egg whites until stiff; add salt and sugar. Beat until shiny. Fold in remaining ingredients. Drop from a teaspoon or tablespoon onto greased cookie sheet. Bake in 350° oven for 10 to 12 minutes.
Saute first 3 ingredients. Stir together next 5 ingredients. Put in casserole and bake 350° for 45 minutes.
Do not use mixer. Put all ingredients in a large bowl and mix with wooden spoon until well blended. Grease and flour a Bundt pan or 2 loaf pans or an angel food pan. Bake at 350° for 50 minutes or until cake test comes out clean using toothpick. Cool on rack for 30 to 35 minutes.
Stir cream cheese and milk in saucepan over low heat until smooth. Add chilies, lemon juice and garlic salt. Mix well. Serve over hot baked potatoes or vegetables. Makes about 1 1/3 cups.
Drain all beans except pork and beans. Brown bacon, hamburger and onions. Mix all together and bake at 350° for 30 to 40 minutes. Serves 8 to 10.
Add all ingredients except for cheese. Split pita bread, put mixture inside, sprinkle cheese on top.
Cook rice while making jambalaya or use leftover rice. Melt margarine in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly, 3 minutes over low heat. Add 1 1/2 cups water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes; stir occasionally. Add shrimp. Cook until shrimp are pink and cooked, 3 to 5 minutes. Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix with cooked rice. Add green onion and parsley. Mix again.
Boil noodles; drain and rinse. Cook spinach and drain. Brown meat and drain. Add tomato paste, Worcestershire, Tabasco, salt and oregano to meat. Mix well. Mix cottage cheese, cream cheese, sour cream and onions. Grease two 2-quart casseroles. Layer ingredients in this order: noodles, butter, cheese mixture, spinach, noodles, butter and meat layer on top. Sprinkle 1/2 cup grated cheese on each casserole. Bake at 350° for 40 minutes or until bubbly. Freezes well. Serves 10 to 12.
Combine all ingredients except pineapple and orange rind. Pour batter into 17 x 11-inch jelly roll pan lined with baker's parchment brown paper and well-greased. Bake at 350° for 30 minutes. Frost, while hot, with Nutty Cream Cheese Frosting. Yields 48 (2-inch) squares.
Mix cake mix, margarine and 1 egg. Press into 9 x 13-inch greased pan. Cream sugar, cream cheese, margarine and 2 eggs. Blend in vanilla flavoring and coconut. Pour over first mixture. Sprinkle with pecans. Bake at 300° for 50 to 55 minutes.
Mix the last 6 ingredients. Grease a lasagna pan. Layer noodles in pan followed by layers of the cottage cheese mixture, Monterey Jack, spinach and Parmesan. Bake, uncovered, in a 340° oven for 30 minutes or until lightly brown.
Combine all ingredients, except noodles, in 3-quart glass casserole. Cover with glass lid or plastic wrap. Microwave on High for 15 minutes. Turn chicken pieces over. Microwave on simmer for 50 to 60 minutes or until chicken is fork-tender. Remove chicken from broth; stir in noodles. Re-cover and continue cooking on defrost for 12 to 14 minutes or until noodles are tender. Remove chicken from bones. Return chicken meat to broth. Re-cover and cook on simmer for 3 to 4 minutes. Let stand 5 minutes before serving.
Mix in a large bowl the shortening, butter, peanut butter, sugar and egg. Sift in a separate bowl the flour, baking powder, soda and salt. Mix flour mixture in with the butter mixture. Form dough into balls. Press into crisscross shape with a fork. Bake at 350° for 15 to 20 minutes or until browned.
Cook broccoli 5 minutes; drain well. Combine other ingredients, except cracker crumbs, to make sauce. Pour sauce over broccoli. Sprinkle cracker crumbs on top. Bake in a 400° oven for about 20 minutes. Serves 6.
Combine all ingredients except eggs in saucepan. Simmer over low heat for 10 minutes. Arrange eggs in two 1 quart jars. Pour 1 cup vinegar mixture over eggs in each jar. Cover tightly and refrigerate overnight. Eggs may be stored up to 2 weeks in refrigerator.
Cook mushrooms	and onion in 4 tablespoons butter until tender; remove from butter. Add remaining butter.	Mix flour, salt and pepper; dredge meat in this mixture. Brown quickly in butter. Sprinkle remaining flour over meat. Add bouillon and Worcestershire sauce; heat through. Stir 2 tablespoons flour into sour cream; stir into meat mixture. Add mushrooms and onion; cook over	low heat until thickened. Serve over rice. Serves 6.
Cream sugar and shortening. Add eggs; mix well. Add baking powder, salt, soda, vanilla and flour. Last, add dry ingredients, cooked raisins, oatmeal and cereal. Roll in balls, place on cookie sheet and press slightly.
In large skillet, bring all ingredients to boil. Cover and simmer 1 1/4 to 1 1/2 hours or until legs are tender, turning legs occasionally. Cool.	Remove meat from bones and cut	 in pieces. Strain broth. Delicious	for sandwiches, salads, hash, creamed turkey or used in chowder.
Grease a 12 x 8 x 2-inch baking dish. Arrange 6 slices of bread in it. Cover with cheese slices. You can add anything else you want to, such as crumbled bacon, pimento, spinach, diced cooked vegetables, tuna, meat, shrimp, diced ham, etc. (leftovers work great!). Cover with remaining 6 slices of bread. Beat the eggs and add rest of ingredients. Pour over bread. Refrigerate at least 1 hour, can be overnight. Bake, uncovered, at 375° for 50 minutes until puffed and browned. Let sit for about 10 minutes before cutting.
Bake at 350° for 45 minutes in covered casserole dish. Bake 15 minutes longer with dish uncovered.
Blend marshmallow cream and Philadelphia cream cheese. Serve with fresh slices of apples, bananas, oranges or pineapple chunks.
Preheat oven 350 degrees. Blend together and mix 2 minutes at high speed. Pour into greased and floured pan 9 x 15 inches.
Melt first 3 ingredients together and pour over Rice Chex. Stir to coat well. Put 1 cup powdered sugar in paper bag. Add Rice Chex to bag and then the rest of the sugar. Close bag and shake until well coated.
Melt butter or margarine in a baking dish. In a bowl, mix together the flour, sugar and milk. Pour batter over melted butter, then spoon fruit into middle of batter. Bake at 350° for 45 minutes. Crust will rise to the top.
Total 8 boxes of Jell-O. Layers will be in order of flavors given.
On individual salad plates, arrange lettuce. Add a thin slice of large purple onion (or chop it). Add one or two slices of cold tomato. Add strips of the chilled asparagus strips on top of the tomato slices. Drizzle the Ranch dressing on top or your favorite dressing.
Mash cranberry sauce and pineapple together. Mix. Add water to jello and let cool, When cooled, mix with cranberry mixture, gelatin and Coke. Add nuts. Pour into lightly greased mold and chill until set. Serve on a bed of lettuce.
Sift together flour, baking powder and salt. Cream sugar, peanut butter, shortening, eggs and vanilla thoroughly. Add sifted dry ingredients to creamed mixture. Mix until smooth. Stir in chocolate chips and peanuts. Spread in well-greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cut into bars while warm. Cool in pan. Makes 3 dozen bars.
Pour cherries in a deep dish and smooth evenly on bottom. Do the same with pineapple over top of cherries. Then pour cake mix on top of pineapple. Place little squares of butter on top of cake mix. Sprinkle nuts over butter squares, then bake for 45 minutes or until brown.
Bring to a boil the sugar and syrup. Boil 15 seconds. Fold in order: peanut butter, vanilla Special K. Mix and drop by teaspoon onto wax paper until cold. Refrigerate.
Cook squash until tender. Cut up small onion. Mix squash, onion, cream cheese, butter and mushroom soup together. Put bread stuffing on top. Cook 20 minutes at 325°. Cool and eat.
Mix jello. When it starts to thicken, mix in other ingredients. Whip, then let set.
Soak oatmeal in the sour milk overnight. In the morning, add rest of the ingredients. Bake at 400° for 20 to 30 minutes.
Mix sugar, margarine and egg. Stir in remaining ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake about 10 to 12 minutes. Remove from sheet immediately. Cookies can be frosted. Makes about 4 dozen.
In a bowl, mix and pour over cake mixture. Bake at 350° for 40 minutes.
Heat oven to 350°. Grease and flour a baking pan(s), one 13 x 9 x 2-inch or two 9-inch or three 8-inch round layer pans. In a large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pan(s). Bake oblong 45 to 50 minutes, layers, 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with your favorite frosting. Enjoy.
Pound chicken breasts between 2 pieces of waxed paper until about 1/4-inch thick. On boned side of each breast, place 1 slice Mozzarella cheese and a dash of Italian herb seasoning. Roll up. Dip each piece in melted margarine. Then roll in mixture of bread crumbs, Parmesan cheese and parsley. Place in shallow pan and bake at 350° for 40 to 45 minutes or until brown and tender.
Preheat oven to 375°. Combine shortening, sugars and peanut butter. Stir with spoon until well blended. Add egg, milk, extract and flour. Continue to stir until all ingredients are mixed well. Shape into 1-inch balls and roll in granulated sugar. Bake for 10 minutes. Once out of the oven, press Hershey's Kiss into center. Makes 5 dozen.
Dredge fruit and nuts with half the flour. Cream sugar until smooth. Add eggs one at a time, beating well after each. Combine remaining flour and baking powder and add to creamed mixture. Add fruit and nuts. Bake in miniature muffin pans or in miniature paper baking cups at 275° for 30 or 40 minutes. Do not overbake.
Combine all ingredients in blender. Mix until well blended. Cool at least 2 hours, preferably overnight. (Makes the same as one regular Eagle Brand milk.)
Wash and chop okra. Dice onions. Heat bacon drippings on medium to high heat, add chopped okra. Stir until okra stops stringing. Add onion, sugar and half of tomatoes, cut up. Place other half tomatoes and juice from tomatoes in food processor until liquid. Pour in with other ingredients. Stir. Cook until okra is tender. Serve over white rice.