HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide into little balls. Let rest 10 minutes. Make hole in middle and fry in 1/2 inch hot oil.
Cook meat and onion and drain. Add seasonings, tomatoes and water. Cover and simmer for 20 minutes. Add kidney beans. Pour into greased 9 x 13-inch pan.
Grease 1 1/2-quart souffle dish or casserole; coat with 2 tablespoons cheese. In saucepan, saute onion in margarine. Blend in flour. Add milk, salt, pepper and nutmeg. Cook, stirring constantly until thickened. Stir in remaining cheese. Add egg yolks, one at a time, beating after each addition. Blend in spinach. Cool. Beat egg whites until stiff but not dry. Fold into spinach mixture. Pour into prepared dish. Bake in 375° oven 35 minutes. Serve immediately.
Mix ingredients well. Pour into a 9-inch pie shell and bake at 350° for 1 hour or until firm.
Sift together flour, cinnamon, salt, sugar and baking soda. Mix well eggs, vanilla and oil. Add raisins, pecans, carrots, coconut and shredded apple to egg mixture. Add dry ingredients, a little at a time. Place in greased muffin tins/paper cups. Bake at 350° for 5 to 10 minutes, or until an inserted toothpick comes out clean. Yields approximately 18 muffins.
Line pie plate with one uncooked pie crust. Set aside. Mix apples, apple juice concentrate, cornstarch and spices. Stir until apples are well coated. Add lemon juice.
Beat egg yolks; add milk. Sift dry ingredients together and place in double boiler. Stir in 1/3 cup milk and egg yolks. Mix and stir; add remaining milk. Cook until thick, then add butter and vanilla. This can also be used for a pie. I use miniature marshmallows for my topping.
Place oil in large skillet; add green pepper, 1/2 cup chopped onion, cauliflower, broccoli and garlic. Cook on high for 5 minutes. Stir in thyme. Remove from heat. Dissolve bouillon granules in water in 2-quart casserole dish. Stir in rice, 1/2 cup chopped onion and soy sauce. Cover and bake at 350° for 20 minutes. Remove casserole from oven and stir in vegetable mixture.. Cover, bake an additional 10 to 15 minutes or until all liquid is absorbed.
Pound chicken to flatten. Sprinkle with salt and pepper. Cook onion and celery in margarine until tender. Remove from heat. Add wine, crab and stuffing. Toss. Divide mixture among breasts. Roll up and secure.
Place chicken in bottom of casserole dish. Mix soup and sour cream together and spread over chicken. Melt butter and add Ritz crackers. Mix well and spread over top. Top with poppy seed. Bake at 350° for 30 to 35 minutes.
Cook 1 pound of ziti. Drain. While ziti is cooking, brown hamburg with chopped medium onion. Remove from heat and add the Ricotta cheese, the slightly beaten egg and grated cheese. Add all to cooked ziti and mix. Add spaghetti sauce and mix. Place in 13 x 9-inch casserole. Sprinkle with grated Mozzarella. Bake in 375° oven for 20 to 25 minutes or slightly brown or 350° oven, if in glass pan. Heat extra sauce to serve with it.
Mix all ingredients together and put on hamburger buns. Wrap each sandwich in foil and put in oven for 15 to 20 minutes at 375°. Makes 12 sandwiches and you can double the recipe. (Use cookie sheet.)
In a 9 x 13-inch baking pan, melt margarine. Stir in crumbs. Pat mixture firmly into pan. Prepare pudding according to package directions. Spread over crumb mixture. Layer bananas, strawberries and pineapple. Spread whipped topping over pineapple. Refrigerate overnight. Garnish with strawberries, if desired. Serves 12 to 15.
Use 6 tea bags to brew 2 quarts tea. Add frozen juice and 2 cans of water.
Combine raisins, rum and water in a small bowl; let stand 20 minutes. Combine brown sugar, flour, salt and spices in large bowl, stirring well. Add raisin mixture, pumpkin, eggs and milk; stirring well. Pour filling into pastry shell. Bake at 450° for 20 minutes, reduce heat to 350° and bake additional 30 minutes or until set. Cool. Serve with whipped cream topping.
In a large bowl mix butter, peanut butter, sugar and Rice Krispies. Keep mixing until it sticks together well enough that you can make balls about the size of English walnuts and they are smooth and don't crumble. Otherwise, work the mixture more. When balls are made, set aside.
Beat eggs, add sugar, flour and salt. Next, add milk, then coconut and other flavorings. Pour mixture in an unbaked pie shell. Bake at 375° for approximately 20 minutes, until when pie is slightly shaken the pie filling is firm.
Peel, slice and cut apples into bite-size pieces. Cut candy bars into small pieces. Blend in Cool Whip and stir apples and candy bars until coated. Serve immediately.
In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Serve over noodles.
Pat crumbs and 1/2 cup margarine in pan. Mix 1/2 cup margarine, sugar and eggs; beat in mixer no less than 15 minutes. Pour over crumbs. Place sliced bananas on top, pour can of crushed pineapple (drained) over bananas. Cover with Cool Whip. Decorate top with 1 cup chopped nuts and cherries. Chill several hours before serving. Can be made the day before serving. Serves 15. Use a 13 x 9 x 2 1/2-inch pan.
Combine first six ingredients. Beat 4 minutes at medium speed of electric mixer. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Turn out on wire rack to cool. Frost with Pistachio Frosting and garnish with pecans.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking dish. In a large bowl, combine all ingredients. Pour into casserole; bake 1 hour or place in crock-pot for 3 hours on medium-high.
Cream together cream cheese, sugar and vanilla. Add sugar and sour cream. Put in pie shell. Top with cherry filling. Chill and serve.
In a medium bowl, combine milk and juice. Let stand a few minutes; stir in Cool Whip. Spoon in pie crust and chill until firm.
Mix first 6 ingredients (flour, brown sugar, white sugar, cinnamon, salt and margarine) until crumb consistency. Reserve 1 1/2 cups of crumbs. To the remainder, add egg, buttermilk and soda. Spread in a greased pan. Slice 2 to 3 apples on the top and spread with crumbs. Bake at 350° for 30 minutes.
Combine first 4 ingredients in a heavy 3-quart saucepan; cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (258°). Remove from heat. With an electric mixer, beat egg whites in a large bowl at high speed until stiff peaks form. Pour hot syrup mixture in a thin stream over egg whites while beating constantly at high speed until mixture holds its shape (3 to 4 minutes). Quickly stir in pecans and drop mixture by rounded teaspoonfuls onto wax paper. Let cool. Yield: 4 1/2 dozen.
Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal. Add buttermilk, oil, eggs and nuts. Blend until dry ingredients are moistened. Do not stir batter again. Mixture may be stored, covered, in a non-metal bowl for up to 6 weeks. As needed, fill lightly greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon before baking. Best if sets overnight before baking.
Preheat oven to 375 degrees. Spray 2-quart casserole dish with vegetable spray.
Add all ingredients and stir. Do not cover. Bake at 425°. Do not overcook. Stir while baking. Remove from oven when rice begins to soften.
Mix ingredients, adding 1 or 2 tablespoons of maraschino cherry juice until spreadable. Serve with Town House or Ritz crackers. Refrigerate leftovers.
Alternate layers of half of potatoes, cheese and mushroom soup in greased casserole. Repeat. Sprinkle with onion, salt and pepper. Dot with margarine. Pour milk over all. Bake 1 hour at 350°. Yield: 8 servings.
Mix all ingredients together in a bowl. Serve with fried seafood or salad. Makes 1 1/2 quarts.
Place cooked chicken, cut into pieces, in a shallow casserole dish. Add chicken soup and broth. In a separate bowl, mix flour, milk and margarine. Pour evenly over chicken and bake at 375° for 1 hour. Also may add mixed vegetables.
Fry bacon until done, not crisp; drain and set aside. Reserve 2 tablespoons bacon drippings in skillet. Reduce heat; add onions, brown sugar, vinegar and garlic powder to skillet. Stir well. Cover; cook for 2 minutes, or until onions are slightly soft.
Rub the steaks with a mixture of flour, garlic powder, paprika and black pepper. Brown the meat in a large skillet along with the chopped onion. Add the mushroom soup and a can of water. Stir and bring to a boil. Cover and simmer for 1 hour or until tender. Remove the meat and add mushrooms to the liquid in the skillet. Simmer until tender and add the sour cream.
Drain pineapple; reserve syrup. Add water to make 1/2 cup. Dissolve Jell-O and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Add fruits and nuts. Chill until set.
Into the field pour children and dogs, allowing to mix well. Pour brook over pebbles until slightly frothy. When children are nicely brown, cool in a warm tub. When dry, serve with milk, fresh baked bread and jelly.
In saucepan cook garlic in margarine until golden brown. Stir in half and half, basil and oregano. Heat to boiling. Stir in tuna, olives and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with parsley and serve. Makes 4 servings.
Put meat in 13 x 9-inch pan. Add cream of mushroom soup; put on top of meat. Add dry onion soup. Put in 1/2 cup water. Wrap foil over pan tightly. Bake at 325° for 3 hours.
Mix in blender cream cheese and milk. Pour on cracker crust. Top with cherry pie filling. Double recipe to use all of can.
Mix first 3 ingredients. Spread in bottom of 9 x 12-inch baking dish. Bake at 300° for 25 minutes. Cool.
Put all ingredients in a blender and blend for at least 1 minute. Lasts a few weeks if kept in refrigerator. Recipe can be doubled.
Preheat oven to 350°. Butter a baking dish large enough to hold the fillets in 1 layer. Mix the bread crumbs, crabmeat and sherry together in a bowl. Then add the lemon juice. (The mixture should be moist, but not wet.) Place one-fourth of the stuffing on each fillet and roll the fillets up around the stuffing, keeping it tucked inside. Secure with a toothpick. Place the rolls in the prepared baking dish, seam side down. Sprinkle them lightly with paprika and dot each with 1 tablespoon butter. Bake for 10 minutes at 350° or until fish flakes when gently prodded with a fork. Serve immediately. Serves 4.
Mix flour and baking powder. Beat egg yolks with the sugar and salt. Heat the milk (do not boil). Add the milk slowly to the egg yolk mixture, then add flour and egg whites; stir all together and put in slices of apples. Drop batter and apples by spoonful into hot lard and fry to a light brown. Serve with maple syrup.
Cook rice according to directions. Set aside. Saute onions and mushrooms in oleo. Layer in greased baking dish in this order: rice, sauteed ingredients, ham and cheese. Pour canned milk over it and bake at 350° until bubbly (at least 30 minutes).
Drain all vegetables except tomatoes. Combine all ingredients in a large casserole. Cover and bake at 250° for 6 to 7 hours. Makes 8 to 10 servings. Make sure that the tapioca, sugar and bread crumbs are on top of the meat so that the liquids will soften them. I stir it all up and cut up the tomatoes a little as I'm stirring.
Mix together all ingredients. Place in 2 quart casserole dish. Bake uncovered at 350 degrees for approximately 20 minutes.
Mix together the eggs, mayonnaise, flour and milk. Cut the Swiss cheese into small cubes and dice the onion. If using bacon, cook first and then break into small pieces. Add the cheese, onions and other ingredients to first mixture and pour into unbaked pie shell. Bake in 350° oven for 40 to 50 minutes.
Boil all ingredients on stove for 3 minutes, then cool. When cool, put in 1 scant teaspoon of baking soda and 2 teaspoons of vinegar. When mixed, add to cooled ingredients. Mix flour and other dry ingredients in with other ingredients and pour into small, scalloped tube pan. Bake at 350° for 50 minutes or until toothpick comes out clean. Top with powdered sugar sifted over top and top with candied fruit, cherries or ?
Boil chicken; put a little salt and pepper in water. When done, set aside. Cook noodles in the same chicken broth; drain. Do not rinse off noodles. Pick chicken off bone. Put soups, stewed tomatoes, Ro-Tel and cheese together. Saute onions, green onion and celery until tender. Put vegetables together in sauce. Put chicken and noodles in sauce. Cook 10 minutes in oven or cook on top of stove.
Beat egg white and water until frothy. Add sugar, cinnamon and salt. Pour over pecans and stir until well coated. Place on a buttered cookie sheet. Bake at 225° for 1 hour.
Saute onion and celery; add drained mushrooms. Cook the broccoli and drain. Add grated lemon peel to broccoli. Mix garlic cheese and mushroom soup; mix this with the broccoli, onion and mushrooms. You may add 1 teaspoon of Worcestershire sauce or a few drops of Tabasco and almonds or water chestnuts. Serve warm with Fritos, crackers or Melba toast.
Brown sausage and drain. Beat eggs and add remaining ingredients. Mix. Stir in cheese and sausage. Put in 9 x 13-inch glass baking dish. Cover with Saran Wrap and refrigerate overnight or 8 hours. Remove 1/2 hour before baking. Bake, uncovered, at 350° for 45 minutes.
Prepare and cook chicken in crock-pot all night. The next morning bone and cut up chicken. Mix all ingredients and cook on low in crock-pot all day or until thick.
Place carrots in a wok and stir-fry 5 minutes in 1 tablespoon margarine. Drain. Place carrots and remaining vegetables in a plastic sealable bag.
In a large frypan, melt oleo with onion and broccoli. Cook until tender. Add cooked rice, soup and Cheez Whiz. Stir together. Put in oblong casserole and top with French fried onion rings. Bake at 350° for 30 to 45 minutes until golden brown.
Combine sauce ingredients. Place roast in clear plastic bag in deep bowl. Pour marinade in bag and close. Marinate 2 to 3 hours at room temperature or overnight in the refrigerator. Occasionally turn bag so marinade completely covers meat. Remove meat from bag; place on a rack in shallow roasting pan. Roast, uncovered, at 325° for 35 minutes per pound, or until meat thermometer registers 170°. Baste with marinade during baking.
Preheat oven to 375°. Chop green onions. Saute green onions, frozen broccoli and butter. Meantime, boil water and add rice; cook 15 minutes or until tender. Warm soup and Velveeta until cheese is melted. In large baking dish, combine all ingredients, mix well. Bake uncovered for 30 to 45 minutes or until cheese on top is light golden brown.
Cream together shortening, white sugar, brown sugar, vanilla and eggs. Add in flour, soda and cinnamon. Fold in oatmeal and chocolate chips. Bake at 350° approximately 12 minutes, maybe less.
Place chicken in ovenproof baking dish. Top each breast with slice of cheese. Add mushrooms. Mix wine with soup and stuffing seasoning. Crumble stuffing over top. Dribble with melted butter. Bake at 350° for one hour. Sprinkle with parsley just before serving.
Mix the following in large container: broken candy bars, chips, oleo, marshmallow cream and vanilla. Mix the following in large saucepan: large can of milk and 4 1/2 cups sugar. Let sugar and milk come to a boil. After it starts to boil, cook for 6 minutes. Pour mixture of sugar and milk over chocolate and blend until smooth and creamy. Add pecans. Pour in large cookie sheet (greased).
Mix ingredients together and set aside. In an 8 x 8-inch square Pyrex dish, slice thinly about 1-inch apples. Remove the crust from white bread and slice into 1-inch strips. Place strips of bread, meeting in center of dish, close together. Pour or spoon the margarine mixture over the bread strips and bake at 350° for 30 to 35 minutes. If using Stamen or Winesap apples, bake 45 to 50 minutes. Peaches or strawberries can be used.
Cook sausage in skillet over medium flame until done, stirring to crumble; drain on paper towels. Combine cooked sausage and remaining ingredients, mixing well. Pour mixture into a well-greased 13 x 9 x 2-inch baking pan. Refrigerate, covered, overnight. Uncover and bake in a 350° gas oven for 1 hour. Yield: 8 servings.
Cook rice according to package; cool. Add Egg Beaters and part of Parmesan cheese; mix and set aside. Preheat oven to 375°. Combine cheeses, reserving 2 tablespoons of Parmesan cheese; mix well. Brown meat in microwave for about 4 to 5 minutes, covered with waxed paper, in a small bowl. Drain off any visible fat. Add spaghetti sauce and mushrooms; heat mixture in the microwave for 1 minute. Spoon half of the rice mixture into an 8-inch square casserole dish that has been sprayed with nonfat cooking spray. Cover with half of the meat sauce. Repeat layers. Top with remaining 2 tablespoons Parmesan cheese. Bake for 20 minutes, or until thoroughly heated. Serves 8.
Take 1/2 box of vanilla wafers, brush top of wafer with little lite Karo; sprinkle with sesame seed. Take other 1/2 of box of wafers and leave plain. Mix 1/2 cup Crisco, 1/4 cup warm water, add 1 pound confectioners sugar to make icing. Divide frosting in half; add 1 drop of green food coloring to half of frosting so that you keep 1/2 white and 1/2 green. Unwrap small mint patties; frost bottom of wafer with the sesame seed with green frosting. Frost bottom of plain wafer with white frosting; insert mint patty. Walla, you now have a BIG MAC.
Mix egg, flour, sugar, pineapple juice and vinegar in a small saucepan and cook slowly until thick. Set aside and let cool. Add Cool Whip to cooled mixture. Mix drained crushed pineapple and apples (unpeeled and cut into bite size cubes). Combine with Cool Whip mixture. Add honey roasted peanuts and mix through the salad, saving some to sprinkle on top.
Cream together margarine and sugar. Add eggs and vanilla and beat until smooth and creamy. Add flour and salt and blend until well mixed. In a 13 x 9 x 2-inch sheet cake pan, spread a little more than 1/2 of batter on bottom of ungreased pan. Spread fruit pie filling (I use cherry or blueberry) over top of batter in pan. Drop by spoonfuls the remaining batter onto the pie filling. Bake at 325° for approximately 1 hour. Top will be light golden brown. Test cake with toothpick for doneness. Can be served warm and with whipped cream or ice cream.
Preheat oven to 400°. In mixing bowl, combine flour, salt and chili powder. Cut in butter until mixture resembles bread crumbs. Combine with cheese and mix well. Add cold water and mix to form a fairly firm dough. Knead gently on floured surface and roll out to fit a 10-inch flan pan (removable bottom). Press pastry into pan and trim edge. Prick base with fork and bake 15 to 20 minutes until dry and golden brown. Fry bacon for 3 minutes; add onion and cook additional 2 minutes. Remove from heat and mix with crabmeat. Spoon mixture into pastry. Whisk eggs, half and half, mustard and cayenne. Pour over dry mixture in pastry shell. Set flan pan on baking sheet. Bake 30 to 35 minutes until set and top is lightly browned. Can be served warm or cold. Garnish with slices of tomatoes.
Slice potatoes in bottom of greased 1 1/2-quart casserole and sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add rice and then ground beef. Sprinkle in 1 teaspoon salt. Add onions and carrots, sliced. Pour tomato juice over all. Cover and bake 1 1/2 hours at 350°.
Melt butter in oblong glass dish on High for 30 seconds. Add pecans and toss to coat. Microwave on High for 3 to 6 minutes, stirring every 2 minutes. Drain on paper towel and add salt to taste.
Beat all ingredients, except cream, together in blender or with electric hand mixer. Chill in refrigerator. Fold in whipped cream before serving and top bowl with nutmeg.
Preheat oven to 425°. Prepare crust, following directions for 9-inch shell. Bake in preheated oven at 425° for 5 minutes or until set. Place on wire rack. Cook spinach, following label directions and drain and squeeze out excess water. Beat eggs with yogurt, flour, salt and pepper in medium size bowl. Stir in spinach and crab meat. Sprinkle mushrooms, cheese and onions over crust. Pour in spinach mixture. Bake at 425° for 15 minutes. Lower heat to 350° and bake 30 minutes longer or until knife inserted in center comes out clean.
In saucepan, melt butter in boiling water. Add orange juice and ring. In bowl, beat egg well. Add sugar and beat until fluffy. Sift flour, baking powder, soda and salt together. Add to egg and sugar alternately with juice, rind and butter combination. Fold in blueberries. Bake in paper lined 9 x 5 x 3-inch loaf pan at 325° for 1 hour and 15 minutes. Remove from pan. While still hot, spoon glaze over top of loaf and immediately wrap in foil until cold.
In a mixing bowl, put flour, sugar, eggs and milk and mix well. Melt butter. Add to mixture with flavoring. It will make its own thin crust.
Dissolve yeast in warm water. Mix all ingredients together. Stir until well mixed. Put in refrigerator for about 30 minutes. Spoon onto baking sheet as needed. Store unused portion in the refrigerator. Will keep 3 or 4 days. Bake 18 to 20 minutes at 400°.
Cut biscuit into quarters. Mix sugar and cinnamon. Dip biscuit pieces into sugar mixture or shake in plastic bag. Put pieces in a well-greased angel food or Bundt pan. Melt butter or margarine; do not boil. Pour over pieces in pan. Bake at 350° for 30 minutes. Cool 10 minutes. Turn upside down on plate. Tear off or cut into slices.
Chop the corn very fine and add salt, pepper, well-beaten egg, melted fat, milk, flour and baking powder. Fry 2 to 3 minutes in deep fat (360° to 370°).
Combine all ingredients stir and mix well by hand. Pour into greased baking dish. Bake in preheated 350° oven until bubbly. Stir to get even heat as cooking. Garnish with paprika and parsley. Approximate cooking time is 15 to 20 minutes. You can cheat and bake in microwave oven. Serve with assorted crackers or king-size Fritos.
Bring 5 cups water to boil. Add onion, broccoli (can be fresh or frozen; if frozen, equal to one head of broccoli, more, if desired). Reduce heat and simmer uncovered for 10 minutes. Add Cheez Whiz and seasoning, stirring until Cheez melts. Stir in half and half and butter; cook over low heat. Combine flour and cold water, stirring until smooth. Gradually add to broccoli mixture, stirring constantly. Cook over medium heat until thickened, stirring constantly.
Mash cream cheese and mayonnaise together until as smooth as possible. Stir in onion.
Combine crumbs, sugar and butter. Line pie tin or freezer ice tray. Press crumb mixture firmly into tin forming the crust. Cook at 300° for a few minutes.	Mix lemon juice, rind, 1/2 cup sugar and butter. Cook until sugar and butter melt. Add beaten egg and cook until it thickens. Cool. Then spread over ice cream and freeze. The ice cream is the pie crust. Serve with a thin slice of lemon twist.
Beat egg yolks and vinegar together; work in flour, 1/2 cup at a time. Roll out on a floured surface. Roll up jelly roll style and slice thin. Spread out and dry until needed. I like to add a dash of salt and pepper with my first 1/2 cup flour to give it more taste. Noodles are delicious with stewed boned chicken or beef.
Cream the cream cheese and add seasonings and enough mayonnaise to spread. Fill chilled celery stalks with mixture. Chill.
Combine water, yeast and sugar, and let stand for 10 minutes. Add salt, oil and 5 cups flour and knead (adding other 1/2 cup, if needed). Place dough in greased bowl, cover and let rise in slightly warm oven until double in size. Punch down and allow to rest 15 to 20 minutes. Divide in half and shape in 2 greased loaf pans. Brush loaves with margarine and bake 30 to 35 minutes at 350°. Remove from pans immediately. Yields 2 loaves.
Sift all dry ingredients twice. Beat eggs and sugar together. Add oil and vanilla; mix well. Combine with sifted dry ingredients.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan.