HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 7 ingredients; shape into patties. Brown on all sides in very small amount of oil. Mix next 4 ingredients. Pour over meatballs and simmer 15 minutes, turning to glaze.
Boil chicken breasts and cut in small pieces. Mix with sour cream and soups. Top with Ritz crackers which have been coarsely broken. Melt butter and pour over top. Sprinkle with poppy seed. Bake at 350° until brown.
Mix sugar, lard and eggs. Add all other ingredients and bake until done. Use a broomstraw to test cake. If it comes out clean when punched into cake, the cake is done. Makes 3 layers. Now our time: bake in oven at 350° for about 30 minutes.
In a large bowl, pour hot water over oleo. Stir in powdered milk, salt and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes more, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2-inch thickness; cut with cookie cutters. Place on greased baking sheet. Bake at 325° for 50 minutes. Allow to cool; dry out until hard.
Cream butter and sugar. Add chocolate; blend with beater. Add 1 egg at a time and beat well after each for at least 1 minute. Add flavoring. Pour into 12 paper lined cupcakes. Keep in refrigerator. When ready to serve, decorate with whipped cream, cherries, slivered almonds or crushed peppermint.
In a 9 x 13-inch pan or buffet electric skillet, layer as follows: cooked, drained meat, 1 package spaghetti sauce mix, cottage cheese, uncooked lasagna noodles, 1 package spaghetti sauce mix, basil, parsley and salt. Pour pureed tomatoes, tomato sauce and water over all, making sure all noodles are moistened. If using skillet, bring to a boil, cover and simmer 35 minutes or until noodles are tender. If using oven method, cover and bake at 325° for 45 minutes or until noodles are tender.
Make cake, following directions on box. Pour into an oblong baking dish (14 x 9-inch). Bake according to directions. When cake is done, but still hot; prick top of cake with a fork. Pour condensed milk over the top (slowly fill in the holes made with fork). After the milk has soaked in; spread Cool Whip over the top. Sprinkle with frozen coconut. Refrigerate. Super good and easy.
Mix the water, lemonade and instant tea. When ready to serve, add Sprite. Yields 15 to 20 servings.
Mix sour cream and soup together. Add chicken and mix. Turn into casserole dish. Crush Ritz crackers and sprinkle on top. Melt butter and drizzle over top. Bake for about 30 minutes at 350°.
Mix well 1 cup Bisquick and cream; knead 10 times on board lightly dusted with Bisquick. Roll dough into a circle to fit 9-inch pie pan. Ease into pan; fork edges.
In a large mixing bowl combine ingredients and season to taste. Spread in a greased baking dish and bake at 350° for 60 minutes. Top should be golden brown.
Dice onion and green pepper and saute in small amount of oil until tender. Mix all ingredients together and put in 9 x 13-inch pan. Bake covered at 350° (325° if using glass pan) for 1 hour. Uncover and bake 15 minutes more.
Crumble or slice cake in a pan. Pour instant pudding (prepared as directed on box) over cake. Mix other ingredients together and pour over pudding. Keep refrigerated.
Brown meat with gravy mix, bean sprouts, chestnuts and onion in skillet, stirring until beef is crumbly; drain. Separate crescent rolls in triangles. Cut triangles into halves. Place 1 spoonful of beef mixture in center of each triangle. Fold over filling; press edges to seal. Bake on ungreased baking sheet at 375° for 15 minutes. Yields 32 turnovers.
Microwave grated squash a little bit before mixing all ingredients. Fry like pancakes.
Smear 2 tablespoons of the butter evenly in a 10-inch cast-iron skillet. Line the buttered skillet with a circle of waxed paper. Melt 2 more tablespoons butter and set aside. Preheat oven to 350°. Sift dry ingredients together. Add currants to dry ingredients. Toss well. Whisk together buttermilk, eggs and melted butter. Add to the dry ingredients. (Add caraway seed, if desired.) Mix until just blended. Spoon batter into the prepared skillet and smooth top. Dot the top with remaining 2 tablespoons butter. Bake until golden brown and puffed, about 60 minutes. Cool slightly; remove from skillet and cool completely on a rack.
Bring to boil water and margarine. Remove from heat and add flour; mix with wooden spoon. Add eggs, one at a time. Stir in with a wooden spoon. Spread mixture into 9 x 13-inch pan. Spread batter on bottom and up the sides of the pan. Bake at 350° for 40 to 50 minutes. Cool. Using mixer, blend milk, pudding and cream cheese until smooth. Pour into crust. Refrigerate for 1 hour. Top with Cool Whip. Drizzle with Hershey's syrup.
Fry bacon; cook minced onion in grease. In 2-quart casserole alternate, repeating 3 times, layers of zucchini, cheese, tomatoes, onion and bacon mixture, crackers crumbs and seasoning. Bake at 325° for 1 hour. If necessary, brown under broiler just before serving.
Preheat oven to 350°. Mix all ingredients together. Place in a greased 9 x 13-inch pan. Bake 1 hour. Can also top with 2 cups crushed cornflakes and 1/4 cup margarine. Yield: 12 servings.
Place half of the chopped nuts (1/2 cup) on a dinner plate and set aside. Mix the remaining nuts with all other ingredients and form a ball or log. Coat the outside of the cheese ball by rolling in the reserved nuts. Refrigerate several hours or overnight. Serve with crackers.
Dredge cut up fruit with 1/2 cup flour. Mix cake mix as directed; add extracts. Beat 2 minutes with beater on medium speed. Add 1 egg at a time; beat 2 minutes longer. Spread evenly on 2 wax paper covered and oiled bread pans or in oiled and wax paper covered angel food pan. Bake 3 to 3 1/2 hours at 275° with a shallow pan of water below the cake. Cool and glaze with hot white corn syrup. May be decorated with candied cherries or pineapple.
Melt butter and saute vegetables on low heat until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk to make a smooth sauce. Add soda and cheese. Season with salt and pepper. Add parsley before serving.
Place the chopped green celery and green pepper, diced jalapenos, salt and sugar in the food processor. Add remaining ingredients. Cook over medium-high heat. Boil for 4 hours, stirring often.
Mix oil, lemon juice, sugar, salt and pepper in tightly covered container. Toss with melon and cucumbers. Cover and refrigerate no longer than 8 hours. Drain. Serve on salad greens.
In skillet, brown the sausage and drain well. Add all ingredients, except cheese, and add to crock-pot. Stir well. Cover and cook on low setting for 12 to 14 hours. Taste for seasoning. Sprinkle with grated cheese. Pasta may be added, if desired. (Soup does not have to be cooked in crock-pot.)
Cream margarine; gradually add both sugars. Mix well; add egg, oil and vanilla. Mix well. Combine flour, soda and salt. Add to creamed mixture. Stir remaining ingredients. Mix well. Shape into 1-inch balls (teaspoonful). Place on ungreased cookie sheet; flatten slightly with fork. Bake at 325° for 8 to 10 minutes.
Mix together the cake mix, sour cream, oil and eggs for 3 minutes. Mix the brown sugar and cinnamon and sprinkle over 1/2 of the cake batter. Dribble remaining batter over this and bake in a 13 x 9-inch pan (greased and floured) about 50 minutes at 325°.
Peel avocados and cut in half. Place half a peeled clove of garlic and 1 tablespoon of vinegar in each half.
Mix flour, sugar, baking soda, baking powder and salt. Add well beaten eggs. Put juice of oranges in measuring cup and add enough water to make 3/4 cup of liquid. Mix with other ingredients. Add cranberries and nuts. Pour batter into 3 foil bread pans. Bake at 350° for 45 minutes to 1 hour.
Cut round steak into serving size portions. Dip in seasoned flour and brown in skillet. Place in a 13 x 9-inch baking pan. Cover with onion, then mushrooms. Pour tomato sauce over. Cover with foil and bake 2 1/2 to 3 hours at 325°.
Tear lettuce into bite sized pieces and place in bottom of 9 x 12 inch pan.
Combine ingredients and mix well. Cover and chill at least 1 hour before serving. Yields 8 to 10 servings.
Cook butter beans in crock-pot overnight. Drain and place in large casserole dish. Brown hamburger; drain. Add Ragu to hamburger; mix well and pour over butter beans. Slice cheese and layer over top of casserole. Mix cornbread mix according to directions and pour over cheese. Bake at 350° until cornbread is brown.
Put egg in a measuring cup and fill up to 1/2 cup with milk. Pour in a mixing bowl. Add shortening and salt. Add enough flour to roll out. Cut in strips as desired. Put into boiling broth. Cook until tender. Serves 4.
Place popped corn in 4-quart bowl that can go in microwave; set aside. Cook margarine in 1-quart glass bowl 30 to 40 seconds in microwave on High. Stir in Jell-O and corn syrup. Microwave on High, uncovered, 2 to 3 minutes or until full boil. Stir; add baking soda. Mix well; mixture will foam up. Pour over popped corn; toss to coat well. Cook on High (microwave) 4 to 5 minutes. Stir after each minute. Turn onto wax paper. Spread out to cool. Break in small pieces.
Brown the ground beef with garlic and onion. Mix ground beef with remaining ingredients in crock-pot. Cook a minimum of 2 hours in crock-pot, stirring frequently. I have cooked as long as 4 hours before serving.
Thaw dough. Blend other ingredients. Cut walnut-sized pieces of dough. Dip into butter mixture. Place in well-greased loaf pan. Let rise until doubled in size. Bake at 375° for 30 minutes. Brush with remaining butter mixture.
Grind cranberries and orange rind. Mix with sugar, orange juice and lemon juice. Let stand in refrigerator overnight. Mix jello in hot water. Add cold water and undrained pineapple. Add to cranberry mixture. Add nuts. Chill until firm.
Preheat oven to 350°. Place chicken breast in a baking pan that has been sprayed with nonstick vegetable spray. Bake uncovered for 20 minutes. Pour salsa over chicken; return to oven for 10 minutes. Sprinkle with shredded cheese; return to oven just until cheese melts.
In a bowl, mix peanut butter and sugar together. Add melted butter, a little at a time, until you can form balls 1/2 the size of a golf ball.
Mix all ingredients, except egg white, until you get the lumps out. Beat the egg white until stiff then fold the mixture into the egg. Dip shrimp or onion rings and fry in deep oil.
Blend cold water and cornstarch in pan. Add boiling water. Cook until mixture becomes clear. Cool. Beat egg whites (room temperature) until foamy. Add sugar gradually until stiff. Add cornstarch mixture; beat well. Spread over cooled pie filling. Bake at 350° for 10 to 12 minutes.
In small dish combine sage and honey, mix well. Microwave on high for 15 seconds. Cool 2 minutes. In a small bowl, beat butter at medium speed until fluffy. Add honey mixture, beat well. Spoon mixture into crock or serving dish. Cover tightly. Garnish with sage leaf if desired. Store in refrigerator. Makes about 1/2 c.
Mix all ingredients and bake at 400° for 15 minutes and reduce to 350° for 30 to 40 minutes.
Preheat oven to 425°. Grease 12 muffin cups. Combine all ingredients. Press into muffin cups. Bake 20 minutes or until lightly browned and no longer pink in centers. Serve with cranberry sauce, if desired.
Place meat in brazier; season with salt and pepper. Cover with water. Place over high heat and bring to boil. Stir and boil 5 to 8 minutes. Remove scum. With a clean, damp towel, wipe residue from inside of pot. Simmer 1 hour. Wash and drain vegetables. Add boiling water to meat; add vegetables. Season with salt, pepper and parsley. Cover; bring to boil. Reduce to simmer about 1 1/2 hours. Thicken with flour or cornstarch. Serve.
Mix cake according to directions on box, using juice from pineapple as part of water. Melt butter and spread evenly in pan (iron skillet is best). Sprinkle sugar evenly over oleo. Arrange pineapple and cherries as desired. Pour cake mixture over this. Bake at 350° for 1 hour.
Preheat oven to 375°. Combine all ingredients together and place in casserole. Place	biscuit on top and bake for at least 15 to 20 minutes or until golden brown.
Combine all ingredients in large saucepan and heat until cheese is melted. Add chicken and pour in Pyrex dish. Bake at 350° for approximately 25-30 minutes. Serve hot with scoop Fritos.
For Puff: Grease a 9-inch pie plate with the butter or margarine. In a blender container or food processor bowl, place eggs, milk and flour. Cover; blend 30 seconds. Pour batter into pie plate. Bake in a 450° oven for 15 minutes. Reduce oven temperature to 350°. Bake 5 to 10 minutes more.
Brown ground beef and drain. Stir in seasoning mix, water and olives. Simmer 5 minutes. Separate dough into 8 triangles. Place these in ungreased 9 or 10-inch pan, pressing to form a crust. Sprinkle 1 cup crushed corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mix and cover with cheese. Sprinkle on remaining chips. Bake at 375° for 20 to 25 minutes until crust is golden brown. If desired, serve in wedges, topped with shredded lettuce and avocado slices. Yields 6 servings.
Cook rice until soft; drain and cool. Dissolve gelatin in hot water. Cool until jelly-like or quivery stage. Mix all ingredients. Chill and let set.
Mix all ingredients, working with hands. Roll out dough to 1/4 inch thick and cut into narrow strips or use a cookie press. Bake at 350° for 20 to 30 minutes.
Cut the cookie dough into 1/4-inch slices and place in a 12-inch round pizza pan with pieces touching. Bake in preheated oven at 350° for 15 to 20 minutes. Cool.
Thaw spinach and drain well. Place spinach in buttered casserole. Put chicken over spinach and cover with egg slices. Mix sour cream and soup. Spread over casserole and top with buttered bread cubes. Bake at 350° until bubbly and bread cubes are brown.
In 3-quart saucepan, cook sugar, corn syrup and 1 cup of cream about 10 minutes. Add the other cup of warm cream slowly and cook about 5 minutes. Have heat only high enough to prevent boiling over. Add butter, a little at a time. When thermometer reads about 230°, lower heat and cook to 240° to 244°. If necessary, to prevent scorching, stir occasionally, toward end of cooking. Remove from heat as soon as temperature is reached. Add salt and vanilla. After several minutes, mix gently. Let stand about 10 minutes. Add nuts gently. Pour into well-oiled or buttered 8-inch square pan. Cool until solid enough to cut. Wrap individual pieces to prevent spreading. Makes about 2 pounds.
Mix mashed potatoes and sour cream and set aside. Then spread layer of potato mixture and a layer of cheese. Repeat. Top with cheese. Cover and heat for 30 minutes at 350°.
Mix flour and salt together. Cut in shortening until consistency of coarse corn meal. Beat egg, water and vinegar together. Mix into shortening mixture. Knead. Pinch off balls about size of egg and roll out on a floured board in round shape. Makes about 10 pies. Sprinkle sugar on pie shapes.
Remove crust from bread. Spread bread with butter. Place in a greased 13 x 9 x 2-inch baking dish and set aside.
Mix well all ingredients. Store in airtight containers. When ready	to use for each 1 1/2 cups pancake mix use 1 beaten egg, 1 cup water and 2 tablespoons melted shortening. Mix well and fry on hot griddle. We use milk instead of water, then I omit the 4 cups dry milk.
Mix together and roll into small balls. Melt 12 ounce package chocolate chips and 1/2 bar paraffin in double boiler. Dip balls in mixture.
Combine ingredients with a mixer. Beat 4 minutes on medium speed. Pour in a 9 x 13-inch greased pan. Bake at 350° for 45 to 50 minutes or until done. Cool for 1 to 2 minutes. Prick cake to bottom with a knife. Pour on Lemonade Glaze.
Brown beef in skillet and mix it with the pizza sauce. Add the biscuits; pour into a 9 x 13-inch pan. Cook at 350° for 20 minutes until biscuits are golden brown. Remove from oven and sprinkle cheese on top. Put back in oven for 5 minutes or until cheese is melted. Serves 7 or 8 people.
Mix cake mix, flour and jello in a bowl. Add other ingredients and beat well. Bake in layers at 350° for 25 minutes.
Combine pineapple and sugar; cook 3 minutes. Add jello (no water) and cream cheese. Leave on low a while until all big chunks of cheese soften. Cool after stirring until well mixed. When it starts to thicken, add celery, nuts and apples. Mix Dream Whip according to package directions and fold in. Chill several hours. Serves 12.
Combine all ingredients and cook for 3 minutes. Beat glaze for a few minutes. Pour over cake, while cake is slightly warm. This is great for Bundt cakes. Add rum if you wish.
In 5-quart Dutch oven, over medium-high heat in very hot oil, gradually cook flour until dark brown, but not burned, stirring constantly. Stir in onions, pepper, salt and garlic powder to taste. Cook until onions and peppers are tender, stirring occasionally. Drain liquid from oysters into flour mixture. Add tomatoes with their liquid, okra and water. Heat to boiling. Reduce heat to low. Cover and simmer about 30 minutes. Add oysters, shrimp, crab and pepper sauce. Cook until shrimp turns pink and opaque. Serve in bowls with rice.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4-inch. Beat all ingredients until smooth, 30 seconds in blender on high, or 1 minute with hand beater. Pour into pie plate.
Mix all ingredients together. Blend well. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix cream cheese and Cool Whip together. Then add all other ingredients. Drain extra juice off the pineapple and strawberries.
Mix sugar, milk, butter and cocoa in heavy large saucepan; boil for 3 minutes. Remove from heat; add vanilla, peanut butter and oatmeal. Mix thoroughly and quickly. Drop by tablespoons on waxed paper. Cool. Yields 2 dozen.
Split cake into two layers. Fill with jam. Cut or break into 12 to 15 pieces. Place in 2 to 2 1/2-quart serving bowl. Sprinkle sherry over cake. Spread fruit over cake pieces. Cook pudding as directed on package using 2 1/2 cups milk. Cool to room temperature, pour pudding over fruit and cake. Cover with plastic wrap and refrigerate at least 8 hours. Three to four hours before serving, whip cream and sweeten with powdered sugar. Spread over pudding. Yields 6 to 8 servings.
Thoroughly cream brown sugar, sugar and shortening. Add the eggs and vanilla and beat well. Add the remainder of the ingredients and mix well. Divide dough into 3 rolls. Wrap in waxed paper and chill well. After about 1 hour, slice the rolls 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes.
Place all ingredients in blender, adding sugar or honey if desired. Cover; blend until ice is crushed. Makes 2 1/4 cups.
Combine all ingredients, mixing well. Bake at 350° for 45 minutes covered and 45 minutes uncovered.
Mix all ingredients except pork until well blended. Serve over hot sliced pork. Makes 12 servings, 3 oz. cooked pork and 2 Tbsp. salsa each.
Mix together flour, sugar, salt and baking powder. Add milk, eggs and oil. Stir just enough to mix ingredients together. Batter may be lumpy. Shake blueberries in the 1 tablespoon flour and fold into mixture. Fill greased or paper lined muffin tins. Sprinkle with a little sugar. Bake at 375° for 30-35 minutes.
In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk, stirring. Knead lightly on floured board. Roll or pat gently to 1-inch thickness. Cut into 1 to 2-inch biscuits. Place in greased 10-inch iron skillet or 9-inch square pan.
Brown pork slowly. Add 1 cup water and bouillon cube. Mix well. Cover and simmer until tender, about 1 hour.
In a medium size bowl, mix dry ingredients. Then add wet ingredients. Mix well. Pour into a 13 x 9-inch pan or two round pans. Bake at 375° for 25 to 35 minutes or until top of cake springs back when touched.
Preheat oven to 350°. Mix together all ingredients and pour into ungreased 13 x 9-inch pan. Bake 30 minutes until golden brown.
Bring to a boil the first 4 ingredients. Pour over flour mixture of flour, sugar and soda. Add buttermilk, vanilla and eggs. Bake in a greased and floured sheet pan at 250° for 20 to 30 minutes.
Cut up steak in small pieces. Brown in skillet. Cut up onion; fry in separate skillet. When steak is nearly done, add onion, salt, pepper, tomatoes and garlic. Add water and let simmer.
In large bowl, combine cream cheese, 1/4 cup sugar and 1 egg; mix until well blended. Set aside. In another bowl, combine 1 1/2 cups sugar, flour, baking soda, cinnamon and salt. Add oil and 3 eggs. Mix just until moistened. Fold in apples and nuts. Reserve 2 cups of batter. Pour remaining batter into greased and floured 10-inch Bundt pan. Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream cheese mixture. Spread lightly to cover. Bake at 350° for 50 to 55 minutes until wooden pick clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Sprinkle powdered sugar over top of cake. Makes 12 servings.
Preheat oven to 350°. Combine ingredients and mix well. Drop by teaspoonful on ungreased cookie sheet. Press crisscross on each one with fork dipped in water. Bake 10 to 12 minutes. Makes 4 to 5 dozen.
Cut chicken breast in small pieces. Saute the garlic, onion and chicken breast and cook about 3/4 done. Add 1/4 cup of water, 3 tablespoons of soy sauce, cabbage, carrot and celery. Cover and simmer 1 to 2 minutes. Place canton noodles in; stir. Salt and white pepper to taste. Cover and simmer 3 more minutes. Serve hot.
Mix ingredients in a 2 qt pot. Simmer until beef chunks are cooked tender.
Sprinkle brisket with salts and marinate in liquid smoke and Worcestershire overnight. The next morning, wrap tightly in foil and bake at 300° for 6 to 8 hours. Remove from oven and cool. Drain off liquid and save. Place in refrigerator or until well chilled. Slice 1/4-inch thick across the grain and place in baking dishes. Remove fat from liquid. Heat liquid and stir in catsup to taste. Pour liquid over sliced brisket (may be frozen at this point for later use). Bake at 275° to 300° for 2 hours. Serve.
Stew chicken with salt, pepper and bay leaf. After cooling and boning, cut chicken into bite size pieces. In a large saucepan, cook green pepper and onion in margarine or butter until tender. Stir in soups, tomatoes and green chilies and cheese. In 3-quart shallow baking dish (13 x 9 x 2-inch), arrange alternate layers (3) of tortillas, soup mixture and ending with a topping of cheese. Bake at 325° for 40 minutes or until hot and bubbly and cheese is browned. Serves 10 to 12 and can be frozen before or after cooking.
Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each. Add buttermilk and beat well. Combine flour and soda; gradually stir into creamed mixture. Stir in vanilla. Chill dough overnight. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into rounds with a cookie cutter. Place 1-inch apart on lightly greased cookie sheet. Sprinkle with sugar. Bake at 400° for 7 to 8 minutes or until edges are lightly browned. Remove to wire rack. Cool completely.
Crush graham crackers. Boil first 3 ingredients for 1 minute. On cookie sheet, sprinkle almonds; pour butter mix over. Bake at 350° for 10 minutes.
Drain vegetables, chop onion and celery; slice chestnuts and grate cheese. Combine vegetables, celery, onion and chestnuts. Add cheese and mayonnaise and mix well. Place mixture in greased casserole dish. Top with crushed crackers and dribble with margarine. Bake at 350° for 30 minutes.
Knead like bread. Shape and put on cookie sheet. Mixture must be baked within 20 minutes or will crack and break. Bake at 300° until toasty brown. Can be brushed with egg yolk or glue, then decorated.