HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, place all of your meat, then all the ingredients that follow. Mix with your clean hands. Mix very well, then take about 1/4 to 1/3 cup of the mixture in hand and roll until a ball forms. You can either lightly fry the meatballs in olive oil, then put them in your spaghetti sauce, or you can put them in your sauce raw and let them simmer until they are cooked. Either way, they are good. Skim off the fat from your spaghetti sauce if you choose to cook them right in the sauce.
Combine Miracle Whip, orange juice, eggs and berries. In separate bowl, combine remaining ingredients. Stir wet mixture into dry ingredients. Fill 12 greased or paper-lined muffin cups. Bake at 350° for 20 to 25 minutes. Let stand 10 minutes; remove from pan. Makes 12 muffins.
Remove yolks from eggs and mix with remaining ingredients. Fill egg cavities with mixture and place eggs in a single layer in shallow baking dish. Pour sauce over top of eggs.
Cream together margarine, peanut butter and sugars. Beat in egg and vanilla. Add baking soda and flour (together). Stir in chocolate chips. Drop by tablespoonful on an ungreased cookie sheet. Bake at 350° for 8 to 9 minutes for a chewy cookie. Yields about 4 1/2 dozen (if you don't eat too much of the batter!).
Saute chopped green onion with tops and chopped green pepper in butter or margarine. Mix all together except buttered crumbs. Put in 1 1/2-quart casserole or individual shells. Sprinkle top with 2 cups buttered bread crumbs. Bake at 350° for 30 minutes.
Mix oleo, flour, brown sugar, almonds and coconut. Spread on cookie sheet. Bake at 350°, stirring often, to brown evenly (about 15 to 20 minutes). Combine milk, vanilla pudding, coconut cream pudding and Cool Whip. Layer in deep bowl starting with first mixture. Save some of the first mixture to sprinkle on top.
Grease 1 loaf pan. Set aside. Mix together flour, sugar and beer. Bake at 350° for 1 hour. Great bread to serve with chili or stews.
Mix the first 4 ingredients together in a 9 x 13-inch pan. Then mix the next 3 ingredients. It will make a batter. Pour over the first ingredients. Bake at 350° until brown on top.
In 3-quart microwave, combine broccoli, carrot, onion and water. Cover with lid. Microwave on High for 5 minutes or until vegetables are tender.
Grease 2 to 3 quart casserole dish. Mix together last 5 ingredients.
In bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and ReaLemon brand; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square pan. Chill until set, 4 to 6 hours. Serve on lettuce. Garnish as desired.
Sift flour, cinnamon, nutmeg, salt and cloves together. Mix applesauce with baking soda in small bowl.
Rinse beans and cover with cold water. Soak overnight. Drain. Add cold water to beans until water level is about 4-inches above beans. Add all other ingredients. Bring to boil, then reduce heat. Cover and simmer for about 2 hours. Serve over hot cooked rice.
Put flour, sugar and soda in sifter. In bowl, pour in fruit cocktail, eggs and vanilla. Beat well with spoon. Pour into large greased oblong cake pan. Bake at 350° for 30 minutes. Start topping 10 minutes before cake is done.
Cook small beets until tender. Cold dip and skip off skins. Cover with pickle syrup and simmer 15 minutes. Seal in clean jars.
Cook zucchini in a little boiling water, add 1/2 teaspoon salt to water. Do not overcook; drain. Cook carrots and onions in 4 tablespoons oleo until tender. Remove from heat, stir in 1 1/2 cups dressing, soup, sour cream and cheese. Gently stir in zucchini. Turn in casserole. Melt remaining oleo and add to remaining Pepperidge Farm dressing, toss gently and top the casserole with this. Bake at 350° for 30 to 40 minutes.
Cook a recipe of rice a day ahead of time. One cup dry rice to 2 cups water. It is better if it has dried out, but it can be made early and cooled. Brown diced bacon (crisp) in a skillet. Do not pour off the drippings. Push bacon to side and turn down heat. Next, break in 3 or 4 whole eggs and scramble in the bacon drippings. Add the rice and 3 or 4 cut up green onion tops and all. Add soy sauce until it is as brown as desired. Stir and cook on low heat 15 to 20 minutes, then serve.
Mix 1 stick butter and cookies. Spread in 9 x 13 cake pan. (Reserve some cookies for the top of the dessert.) Freeze overnight. Spread the ice cream over cookie mixture and freeze overnight.
Sift flour, salt, soda and cocoa together. Mix Crisco and sugar together. Add eggs, then add dry ingredients and buttermilk alternately. Add vinegar and food coloring. Frost cake with your favorite white frosting.
Cook squash with onion according to directions on squash package, omitting salt. Drain well, pressing between paper towels to remove excess liquid. Combine squash mixture, mayonnaise and next 4 ingredients in a lightly greased 2-quart shallow casserole dish. Combine bread crumbs and butter; sprinkle over top. Bake at 350° for 20 to 25 minutes. Yields 8 servings.
Brown ground beef, draining fat. Add sour cream, beans, approximately 4 ounces cheese and picante sauce to your taste. Heat on stove until hot. Put in tortilla shells, rolling as burritos. Top with shredded cheese and put in oven or microwave and heat until cheese melts.
Prepare the pastry; divide into 2 portions. On a lightly floured surface, roll out one portion of pastry. Fit into a 9-inch pie plate. Trim pastry 1/2 inch beyond edge of pie plate. Roll out remaining pastry for top crust; cover and set aside.
Cut veggies into small pieces. Ham should be cut very small also. Mix all ingredients together and add salt and pepper to taste.
Mix all together. Fry like potato pancakes. Sprinkle with Parmesan cheese.
Mix cocoa, sugar, milk and salt. Boil for 2 minutes. Remove from heat and beat for 2 minutes. Add vanilla, margarine and oatmeal. Mix well and drop into wax paper and refrigerate 5 minutes.
Mix liquid out of artichokes with desired amount of mayonnaise. Blend in 1/2 to 1 teaspoon curry powder. Toss all ingredients.
Mix flour, brown sugar, oats, cinnamon and butter together. Pat half of mixture into large, greased pie pan. Pour in apples. Cook 1 cup sugar, the cornstarch and water until thickened. Add vanilla. Pour over apples and cover with remainder of crumb mixture. Bake 1 hour at 350°.
Wash endive and cut in bite size pieces. Drain and place in large bowl. Brown bacon in skillet and add sugar, vinegar, salt and pepper. Bring to a boil. Cut 2 hard-boiled eggs fine and blend with endive. Add minced onion, then pour hot vinegar syrup over endive mix. Slice 2 hard-cooked eggs to garnish the top and serve the salad in small bowls.
Sift the flour, soda, sugar and salt. Bring oleo, water, shortening and cocoa to a boil; add to the flour mixture. Beat eggs, cinnamon, buttermilk and vanilla together; add to all the other ingredients. Bake in a greased and floured 12 x 17 x 1-inch pan. Bake at 350° for 20 minutes.
Mix cake mix, eggs, cooking oil and pudding mix together. Add water and poppy seed. Pour into 2 loaf pans. Bake at 325° for 50 minutes. Cool in pans 10 minutes. This freezes well.
Combine first 4 ingredients. Bring to boil (4 minutes on High in the microwave). Then cook for 10 to 12 minutes on High, stopping to stir every minute. Watch very carefully after 8 minutes! Test for doneness of hard candy by dropping a small dollop into cold water. Sugar mixture will be golden brown when done. Pour sugar mixture onto aluminum foil and immediately cover with the chopped pecans and then Hershey's chocolate squares. When cooled, break into pieces and store in an airtight container. Makes an excellent Christmas gift!
Heat oven to 450°. Peel potatoes and cut lengthwise into strips, about 1/2-inch thick. Spread in a single layer in 10 x 15-inch baking pan. Sprinkle with oil, turning to coat evenly. Combine salt, oregano, onion salt, pepper, chili powder and Parmesan cheese. Sprinkle half of spice mixture over potatoes. Bake 12 minutes. Turn potatoes and sprinkle with remaining spice and cheese mixture. Bake 12 to 15 minutes longer. Makes 3 or 4 servings.
Cook hen until	done, about 1 1/2 to 2 hours. Cook 2 pans corn bread	and let cool.	Put cut up chicken in a large roaster pan. (I always save some of the white breast meat to put in giblet gravy.) Crumble corn bread over meat. Cut up onion and celery. Beat 3 eggs with mixer until frothy and add to dressing. Season with sage, salt and pepper. Pour broth from hen over dressing. Stir well. Add enough broth to stay juicy even after being cooked. Bake at 425° for 1 hour.
Cook broccoli according to package. Pull chicken from bone. Place in 9 x 12-inch pan. Add broccoli. Mix together cream of chicken soup and mayonnaise. Spread over top of chicken and broccoli. Sprinkle stuffing over top. Add cheese. Bake at 350° until hot.
Combine all ingredients except coconut in a saucepan and stir until sugar is dissolved. Cook to 245° on a candy thermometer or firm ball stage. Remove from heat and add coconut. Mix well. Drop by spoonfuls on buttered cookie sheet. Shape into peaked mounds. Sweet and chewy.
Cook chicken and debone. Mix chicken and soup. Pour into pie crust. Bake until crust is brown at 350°.
Combine flour, baking soda and salt. Beat butter, oil, sugars, egg and vanilla until creamy. Gradually beat in flour mixture. Stir in morsels, oats, crushed cereal, coconut and nuts. Drop by rounded tablespoonful onto ungreased baking sheets. Bake at 350° for 10 to 14 minutes or until edges are crisp but centers are still slightly soft. Let stand 2 minutes; remove to wire racks. Makes 3 1/2 dozen.
Soften	margarine and cream cheese at room temperature. Grind cookies in blender and set aside. Cream together the butter, cream cheese and powdered sugar. Add milk to pudding mix and mix together.	Fold in Cool Whip. Layer in pot or bowl, cookies on	the bottom, cream, cookies, cream and top with cookies.
Drain and mash salmon, reserving liquid. Combine salmon with bread crumbs, egg whites, onion, parsley, lemon juice and pepper; mix well. Add 2 or 3 tablespoons of reserved liquid, if necessary, for desired consistency. Shape into patties. Brown in skillet with oil over medium heat.
Blend first 10 ingredients at low speed until blended. Beat 2 minutes at medium speed. Stir in nuts and raisins. Bake 60 to 70 minutes at 350° in bread pan or square pan.
Cook and cut chicken in bite-size pieces. Combine chicken, soup and sour cream and put in a greased 8 x 8-inch dish. Crush crackers fine and add melted butter, mix thoroughly. Put on top of chicken mixture. Bake at 350° for about 25 to 30 minutes. Serves 4.
Mix or toss in a plastic bag just before serving. Add Catalina dressing and toss again in serving bowl. Serves 15 to 20.
Cook sugar, cornstarch and water until bubbles. Simmer and remove from heat.	Stir in 3 tablespoons of butter. Add lemon rind, lemon juice and dash of salt.
Place chicken breasts in baking dish. Mix other ingredients and pour over the chicken. Bake 45 minutes in 375° oven. Serve with wild rice and steamed broccoli. Serves 4.
Wash cucumbers; put into jars, adding a few dill stalks and 1 or 2 garlic buttons.
Thaw breast (about half). Salt and pepper. Place in foil-lined baking dish, enough foil to wrap breast good. Pour water around breast, pour sauce over breast. Wrap tightly with foil. Bake about 6 hours at 300°.
Mix together onion, crackers, egg, water, 2 teaspoons salt and 1 teaspoon of sugar. Cut the top of bell peppers and take the seeds out. Put meat inside. Mix garlic powder, tomato soup, water, 3 teaspoons of salt and 1 teaspoon of sugar to make sauce. Pour everything together. Put bell pepper and sauce into baking pan. Put in oven. Bake at 350° for 1 hour.
Bring a saucepan of lightly salted water to a boil and add the lentils. Reduce the heat and simmer until crisp-tender, about 30 minutes. Drain the lentils; rinse them under cold water and pat dry. Place them in a salad bowl and add all the remaining ingredients. Toss well to combine. Cover and refrigerate for several hours (to develop the flavors) before serving. Makes 4 to 6 portions.
Mix Jell-O according to directions. Add frozen strawberries. Add sliced bananas and crushed pineapple. Pour 1/2 of mixture into a glass serving dish. Refrigerate about 1 hour; then add sour cream and remaining mixture. Refrigerate until firm.
Fry broccoli and onion until tender. Add chicken soup and heat slowly for 10 minutes. Stir in Cheez Whiz, rice and milk. Pour in baking dish. Cook at 350° until bubbly.
Cream butter and brown sugar together. Add eggs, then rest of ingredients. Roll dough into marble size balls. Place on greased cookie sheet and press with fork. Place a cherry half on each one. Bake at 350° until lightly browned.
Mix all of the ingredients. Roll into 1 1/2-inch balls and place in baking dish. Cover with sauce. Bake at 350° for 30 to 40 minutes, uncovered.
Cut avocados in half. Take pit out. Mash with fork coarsely. Stir in all other ingredients. Cover and chill.
Lightly toast two or more cups pecans and chop. Beat egg whites and cream of tartar until stiff. Cook water, Karo syrup and sugar until it spins a thread. Pour half of mixture over stiffly beaten eggs. Continue cooking until it spins a long thread. Pour the rest in and beat. Stir in pecans and vanilla. Drop by spoonful onto buttered cookie sheet.
Boil water and sugar for 5 minutes. Add remaining ingredients and stir. Freeze and stir every 3 hours until it starts to set. Does not freeze real solid. Add 2 quarts ginger ale just before serving. Serves 40.
*Boil peelings and pits left from making Peach Jam in 5 cups of water for 10 minutes to make 4 cups juice.
Combine dry ingredients. Add melted butter and mix well. Pour apples into casserole dish and top with dry crumb mixture. Bake until apples are tender, about 30 minutes at 250°.
Cook Brussels sprouts according to package directions; drain well. Melt margarine in small saucepan; add all remaining ingredients, stirring until smooth. Pour over Brussels sprouts. Makes 6 to 8 servings.
Melt butterscotch morsels over hot water. Remove from heat; stir in brown sugar. Cool for 5 minutes. Blend in eggs, softened oleo and vanilla. Sift together and stir in flour, baking powder and salt. Stir in chopped nuts. Spread in a greased, lightly floured 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Cool. Cut in 2-inch squares.
Peel and chop raw vegetables. Add frozen and/or canned from package or can. Add water to desired consistency. The lentils add protein and make the broth brown and rich, giving the soup a "meaty" flavor. Amounts of vegetables may vary according to what leftovers are on hand.
Mix sugar and oil. Add egg and molasses. Beat well. Add flour and dry ingredients and then the water. Beat until smooth; add berries. Pour into greased and floured pan. Bake at 350° for 30 to 35 minutes.
Bring water to just under a boil. Add tea bags; let steep. Heat juice. Put all in bowl (wassail) or pitcher, stirring to dissolve sugar. Serve with cinnamon stick in cup (optional).
Combine all ingredients in a large container and cook until skins of tomatoes begin to break. Pack tomatoes into 10 sterilized hot quart jars or 20 pint jars. Seal.
Fry bacon, cut into small pieces, in a skillet until fat is rendered but bacon is not crisp. Add round steak and brown on both sides. Add soup, undiluted, cover and simmer for 15 minutes. Turn off heat, add egg and stir vigorously. Serve immediately on hot toast.
Place pie shell in Pyrex pie plate. Beat one egg and brush bottom of pie shell. Cook spinach as directed. Drain. Beat other 4 eggs; add milk, salt, Tabasco sauce, mushrooms, drained spinach, onions, celery and bell pepper. Toss together chicken, cheese and flour. Stir into egg mixture. Pour into pie crust. Bake in a preheated 400° oven on a cookie sheet for 20 to 25 minutes or until center puffs up slightly, or a knife inserted comes out clean. Cool for 5 minutes!!!!
Brown brats. Add onion and beer and simmer, uncovered, for 30 minutes. Mix margarine and onion salt and spread on buns. Take brats; slit middles. Place on broiler pan and fill slits with cheese. Broil 4 inches from heat for 2 minutes. Remove. Place brats on buns. Sprinkle with some of the drained onion and crumbled bacon.
Preheat oven to 325°. In large bowl, cream butter; add sugar and beat until light and fluffy. Add eggs; beat well. Sift together flour, baking soda, baking powder and salt. Add flour to butter mixture alternately with buttermilk. Add poppy seed, lemon peel and vanilla. Beat at high speed for two minutes. Pour into greased and floured Bundt pan. Bake 55 to 60 minutes or until cake tests done. Cool 10 minutes; remove from pan. Cool before glazing.
Drain liquid from all vegetables. Mix all vegetables. Mix dressing and pour over vegetables. Mix well and allow to set overnight in refrigerator. Keeps well.
Season both sides of meat with salt, pepper and garlic powder (optional). Lay one slab in bottom of Nesco or roasting pan with cover. Put pitted prunes and onion and about 2 tablespoons water on spareribs and cover with other slab. Bake covered at 350° about one hour. Add peeled fresh potato chunks and more onion wedges. Stir to get covered with pan juice. Continue baking until done, ribs will be brown.
Mix all together. Put in an 8-inch square pan. Bake at 350° for 25 to 30 minutes.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour and baking powder; add to creamed mixture alternately with milk. Add vanilla and beat well. Stir in pineapple and coconut.
Preheat oven to 300°. Beat eggs slightly in a 2-quart bowl. Stir in sugar, corn syrup and melted butter or margarine. Stir in pecans. Pour in unbaked pie shell. Bake for 35 to 40 minutes. (You may use 5 eggs and double the recipe for 2 pies.)
Beat eggs until lemon colored and creamy. Add sugar slowly. Add oil and beat 1 to 2 minutes. Add dry ingredients and beat 1 minute. Spread 1/2 mixture into a greased 9 x 13-inch pan. Pour on pie filling. Top with rest of dough. Sprinkle 3/4 cup brown sugar and 3/4 teaspoon cinnamon on top. Bake at 350° for 1/2 hour or until done.
Stir jello and water until jello is dissolved. Add cranberry sauce until mixed well. Stir in pineapple; add nuts. Chill until set.
Combine chilled juices. Serve over ice cubes. Makes 1 quart.
Combine sugar, corn syrup, butter and salt. Bring to a boil over low heat. Pour hot syrup slowly over beaten eggs, stirring constantly. Cool. Add vanilla and pecans. Pour into deep dish pie shell. Bake at 375° for 35 to 40 minutes.
Cut celery into small pieces. Cook celery, onion and pimento in small saucepan for 15 minutes. While mixture simmers, wash eggplant and cut and slice into 1/4-inch slices or cubes. In a saucepan, heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add eggplant. Cover and heat to boiling; cook 5 to 8 minutes or until tender. Drain. Add onion, celery and pimento, then add salt, pepper, sage, oleo, bread crumbs and cheese. Pour into a buttered casserole dish and bake for 30 minutes. Oven temperature: 350°.
Put peanut butter, potato, onion and seasoning in bowl. Beat well together; form into small balls. Mount each on slice of beetroot or tomato. Arrange lettuce leaves in bowl and place mounted peanut balls on them. Serve salad dressing separately and a dish of grated cheese or of thinly sliced chopped ham. (GE)
Cook meat with spaghetti sauce mix. Add bell pepper, onion, tomato sauce and oregano. Mix eggs and cottage cheese with 1 teaspoon pepper. Layer meat, noodles, cottage cheese and Mozzarella. Sprinkle with Parmesan cheese. Repeat 3 times. Bake at 350° until hot and bubbly.
Cream shortening, sugar and eggs. Sift dry ingredients. Add creamed mixture with apples and nuts. Pour into a 13 x 9-inch pan. Bake at 350° for forty minutes. Peel and chop apples.
Fry hamburger meat with onion and green pepper. Chop the meat up as it is cooking. When done, drain the grease off. Use 1 large can of pork and beans; add to hamburger mixture. Add ketchup and mustard; mix well. Put in baking dish. Lay bacon across top. Bake in a 300° oven for 1 hour.
Stir milk, 1 tablespoon at a time, into cream cheese. Add mayonnaise, green onions, Worcestershire sauce and garlic powder. Blend well. Stir in tuna. Cover and refrigerate at least 1 hour. Garnish with paprika and parsley.
Heat oven to 350°. In a small bowl, stir together melted butter, graham cracker crumbs, cocoa and 1/3 cup sugar; press evenly on bottom of 9-inch spring-form pan. In a large mixer bowl, beat cream cheese and remaining 1 1/2 cups sugar until combined. Stir in peanut butter chips; pour over prepared crust. Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center; remove from oven. Cool 30 minutes. Loosen cheese cake from rim of pan. Cool to room temperature. Using the tip of spoon, drizzle Chocolate Drizzle across top of cheesecake. Refrigerate several hours or overnight. Remove rim of pan. Cover and refrigerate leftovers.
Margarine and Crisco should be room temperature. Combine sugar, margarine and Crisco until creamy. Add eggs 1 at a time. Add cake flour, baking powder and buttermilk. Beat mixture until fluffy. Pour into a greased tube cake pan. Bake at 325° for 1 1/2 hours.
Preheat oven to 325°. Grease and flour a 9 x 5-inch loaf pan. Combine all	ingredients in a large bowl and mix well. Transfer to prepared pan. Bake	until top is golden brown and split slightly (1 hour and 20 minutes). Serve warm. Makes 1 loaf. Do not double recipe!
Combine beef, salt, egg white and cornstarch. Mix well with hands. Heat oil in wok. Deep-fry beef until it is seared. Drain. Reheat 2 tablespoons of oil in wok. Add onions. Stir-fry until soft and well-browned, about 20 minutes. Add beef. Add sherry, sugar and soy sauce. Stir-fry 1 minute, until beef is glazed and brown. Serves 4 to 6.
Unroll and press together crescent rolls to cover cookie sheet. Bake at 350° for 10 minutes; cool completely. Mix together cream cheese, mayonnaise and Ranch dressing. Spread evenly over crust.
Mix flour, soda, salt, cinnamon, sugar, oil, eggs and pineapple by hand. Add bananas, nuts and raisins and mix again. Bake in greased and floured Bundt pan at 350° for 1 hour and 5 minutes. Cool in pan 1 hour before removing.
In a 1 1/2-quart saucepan, melt together the chocolate pieces and butter. Gradually add the powdered sugar and evaporated milk, stirring constantly. Bring the mixture to boiling; reduce heat. Cook, stirring constantly, for 8 minutes. Remove saucepan from heat. Stir in the vanilla. Let the sauce stand for 10 minutes. Makes 1 1/2 cups of sauce.
Mix all ingredients together in a mixing bowl. Place dip in ovenproof serving dish that has been coated with cooking spray and bake at 325° for 30 minutes. Serve hot with tortilla chips or corn chips.
Melt margarine over medium heat and saute onions until clear. Grease a 2-quart casserole dish with 1 tablespoon of margarine. Reserve 12 saltine crackers. Crumble for topping. Line dish with remaining cracker crumbs. Add onions and soup in alternate layers until dish is full. Cover top with eggs and pour milk over top. Spread grated cheese and cracker crumbs over top. Bake at 350° for 20 to 30 minutes.
Heat cranberry sauce in saucepan over medium heat until hot. Cut ham slices in half. Place in 7 x 11-inch baking dish, overlapping edges. Pour hot cranberry sauce over top. Bake, covered, with foil at 325° until heated through. Do not overbake. Garnish with orange slices.
Combine; spread in small pan. Freeze until solid. Cut in squares. Eat frozen.
Combine sugar and 2 cups water. Heat, stirring until sugar dissolves. Cool. Add remaining 2 cups water, lemon peel and juice. Chill. Pour into chilled punch bowl. Add scoops of sherbet, stirring until partially melted. Pour ginger ale down side of bowl, stirring with up and down motion.
Combine wine, clam juice, thyme and water; bring to a boil. Add scallops to boiling liquid; cook until scallops are firm. Drain scallops and cool. When scallops have cooled, mix with shrimp and crabmeat. Add peppers, onion, cilantro, dill, juice of 2 lemons and vinaigrette. Salt and pepper to taste. Chill for at least 1 hour. Serve cold. Serves 6 to 8 people.