HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine meat, crumbs, eggs and milk. Mix thoroughly. Make into balls. Place in pan. Mix brown sugar, dry mustard, vinegar and water thoroughly. Pour over ham balls, basting often. Bake at 325° for 1 hour.
Dissolve soda in buttermilk. Mix sugar, butter and egg. Add milk and soda mixture, flavoring, nutmeg and flour. Roll out dough and cut into desired shapes. Place on cookie sheet. Bake at 350° for 15 minutes. Yields 2 dozen.
Cream butter and sugar until creamy. Add egg and vanilla, beat well. Add flour with soda and cream of tartar. Put into a cookie press using the cheese straw disk or refrigerate overnight and roll out. Bake at 350° for 10 minutes.
Combine eggs, salt and pepper. Dip chicken in egg, then bread crumbs. Heat oil in electric skillet at 360°. Brown chicken on both sides, then remove to casserole. Stir tomato sauce and herbs in pan. Heat to boiling and simmer for 10 minutes. Stir in butter and pour over chicken. Sprinkle with Parmesan cheese. Cover and bake 30 minutes. Uncover. Add Mozzarella cheese to top and bake 10 minutes uncovered.
Combine all ingredients; mix well and pour into a 9-inch square pan. Freeze until firm. Cut into squares and serve on lettuce leaf. Yields 9 to 12 servings.
Cream the butter and sugar. Add pineapple, slightly beaten eggs and bread. Bake in a 1 1/2-quart baking dish sprayed with Pam. Do not cover. Bake at 350° for 45 minutes. Serves 6.
Cook wild rice in broth or water until liquid is absorbed, about 1/2 to 2 hours. Cool; add pecans, raisins, mint, onions and orange sections. Set aside. Combine orange rind, orange juice, oil, salt and pepper and mix well. Pour over rice mix and toss. Let stand at room temperature 2 hours. Serve at room temperature or chilled.
Drain the pineapple and reserve the juice. Make cake per directions except substitute the pineapple juice for water. If not enough juice, add water. Bake in a 9 x 13 greased pan at 350° for 20-25 minutes.
Heat soup, cheese, gelatin and water until smooth. Add remaining ingredients and pour into greased jello mold. Chill in refrigerator several hours and remove from mold. Place on platter with crackers to serve.
Boil eggplant in salted water until tender; drain and slice. Saute onion, garlic, green pepper and parsley in bacon drippings. Remove from heat; add eggplant. Soak bread in water; squeeze out excess liquid. Add to eggplant mixture. Add seafood; season to taste. Place in well-greased casserole or baking shells. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Saute burger, onion and peppers until cooked. Add soup, tomatoes, oregano, salt and pepper. Simmer for 15 minutes. Cook macaroni according to directions. Mix together and serve hot.
Mix all ingredients; roll into 2 balls; roll into 1/2 cup nuts. Can freeze and serve later. Serve with crackers.
Bring the rhubarb, sugar and water to a boil and boil for 2 minutes, or until thickness as desired.
In 13 x 9-inch baking dish, layer chicken and vegetables. Cover with gravy. Bake in 350° oven for 15 minutes. Take out and cover with crescent rolls, keeping dough in one piece. Cook for additional 11 to 13 minutes at 375° or until crust is golden.
Mix dry ingredients. Cut in shortening. Dissolve yeast in warm water and add to buttermilk. Add to dry ingredients. Roll out like biscuits. Bake at 400° for 12 to 15 minutes. (Dough can be refrigerated.)
Fry bacon; drain and chop finely. Mix all ingredients together. Spread on party rye bread. Broil for 10 minutes or until cheese melts and serve. Half recipe 65 pieces. Whole recipe 140 pieces.
Cook noodles. Brown beef in butter; stir in tomato sauce, salt, garlic salt and pepper. Simmer, uncovered, 5 minutes. Mix sour cream, green onions and noodles.
Bring to a boil and pour over cucumbers and onions in jars. Let cool. Put in refrigerator.
Preheat oven to 350°. Grease and flour 15 x 10-inch jelly roll pan. By hand, stir until well mixed, the first 4 ingredients. Pour into prepared pan. Takes about 20 to 30 minutes.
Combine first 4 ingredients. Cook until almost done. Add remaining ingredients, except for the Monterey Jack cheese. Serve in soup bowls topped with the cheese.
Beat egg. Add remaining ingredients and mix thoroughly. Pour into a greased casserole dish and bake for 30 minutes at 350°.
In a medium bowl, combine the flour, parsley, onion, salt, pepper, Tabasco and lemon peel. Stir in the eggs and carrots and mix well. Drop the mixture by heaping tablespoonful into a lightly greased griddle or skillet. Cook the patties over medium heat for about 5 minutes on each side or until brown.
Mix with mixer. Select any fruit desired for fruit salad. Chill, then serve. Pudding sauce becomes thick.
Mix all ingredients together by hand. Bake in a greased and floured tube or Bundt pan at 300° for 1 hour and 30 minutes. Cake will crack slightly on top. Cool in pan for 1 hour before removing. For the icing, use a cream cheese type topping, or none at all.
Mix cabbage, pineapple, raisins and apple in dish. Mix mayonnaise with pineapple juice. Pour this mixture over cabbage mixture. Mix together and serve. Keeps several days in the refrigerator.
Drain all fruit. Save pineapple juice and add enough water to make 4 cups. Cook pudding in this liquid instead of milk. Cook until thick. Let chill and stir in fruit. Refrigerate until ready to serve.
Line an 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan. Refrigerate until firm, about 2 hours. Turn fudge onto cutting board; peel off foil. Cut into squares. Store tightly covered at room temperature. Makes about 4 dozen pieces or 2 pounds.
Partially set Jell-O. Add whipping cream, then pineapple and apples. Refrigerate.
Mix together the flour, soda, salt, cinnamon, cloves and sugar. Add the carrots, raisins, nuts, coconut and apple. Beat in the eggs, oil and vanilla. Fill paper lined muffin cups and bake at 350° for 20 to 25 minutes. Makes 20 muffins.
Blend first 6 ingredients. Save 1/2 cup pecans and 1/4 cup parsley to garnish. Add the rest of the pecans and parsley to cheese mixture. Shape into a ball. Wrap in Saran Wrap. Refrigerate overnight. Garnish about 1 hour before serving.
Combine and toss until mayonnaise coats all ingredients. Serve in lettuce-lined bowl. Trim with lemon juice sprinkled unpared apple wedges. Makes 4 to 6 servings.
Heat oven to 350°. Grease 9 x 13 pan. In bowl, beat butter and brown sugar; add eggs, milk and vanilla. Beat well. Stir together dry ingredients and gradually add to butter mixture. Beat until well blended. Stir in chocolate mini-kisses. Spread batter in pan; sprinkle nuts over top. Bake 30 to 35 minutes or until golden brown. Cool; cut into bars.
Sift dry ingredients into 8 x 8-inch pan. Makes 3 holes. In one hole, put 1 tablespoon vinegar and in one hole put 1/2 cup vegetable oil and in one hole, put 1 teaspoon vanilla. Over all of this, pour 1 cup cold water. Mix well. Bake 40 minutes in 350° oven.
Prepare jello according to directions on box; put in 9 inch glass pan. Stuff prunes with cottage cheese. Let jello set up a bit then insert prunes into jello.
Combine sugar, butter or margarine, milk and marshmallows in saucepan. Cook and stir over low heat until sugar is dissolved and marshmallows are melted. Boil 4 minutes, stirring all the time. Add chocolate and stir until entirely melted. Remove from heat. Pour into a greased 9 x 9-inch pan. Let cool. Cut into 1-inch squares. Makes about 2 pounds.
Sift flour and measure. To 1 1/2 cups flour, add salt and shortening. Combine as for pie crust. Combine milk and hot water. When lukewarm, add yeast and 1 tablespoon of sugar; blend well, then stir into flour, salt and shortening, beating until very smooth. Cover and let stand 20 minutes, then add beaten eggs and beat vigorously. Beat in vanilla (1 teaspoon) and flour (remaining 1 1/2 cups). Stir until smooth. Tie dough loosely in a square of cheesecloth and drop into a pail of cool water (70° to 80°). In about an hour or less, the dough will rise to top of pail. Remove and turn onto a platter. Cut pieces the size of an egg using a tablespoon. Roll each one in cup of sugar and chopped nuts (some cinnamon if desired). Twist into figure eight and place on greased baking sheet. Let stand 10 minutes. Bake in hot oven for 10 to 15 minutes. Do not put too close together.
Peel (or you can leave peels on) and dice the baked potatoes. Set aside. In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towel. Drain, reserving 1-1/2 teaspoon drippings. Add soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream and cook for 1-2 minutes or until heated through - do not boil. Garnish with cheddar cheese and bacon.
Cook broccoli 5 minutes; drain well. Beat egg, add soup (no water) only and 1 cup mayonnaise. Mix all together. Then add to drained broccoli. Mix in the cheese. Add onion (optional).
Preheat oven to 325°. In small bowl combine flour, baking soda and salt; set aside. In small saucepan combine butter, sugar and water; bring just to a boil. Remove from heat. Add 1 cup chocolate morsels and vanilla extract. Stir until morsels melt and mixture is smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 cup chocolate morsels and 1/2 cup nuts. Spread into greased 9-inch square baking pan. Bake for 30 to 35 minutes. While hot, spread top with 1 jar Marshmallow Creme; while warm, frost with chocolate icing. Cool completely. Cut into 2 1/4-inch squares. Makes 16.
Arrange chicken pieces in a single layer in a 9 x 13 x 2-inch baking dish. Combine soup, leek or onion, wine and lemon juice in a medium-sized bowl. Spoon sauce over the chicken pieces. Bake in a moderate oven (375°) for 1 hour, or until chicken is tender and richly browned. Makes 4 servings.
Cream butter and 2 cups of sugar, adding eggs one at a time. Beat after each addition. Sift dry ingredients together and add alternately with buttermilk. Add chocolate and vanilla. Bake at 350° for 30 minutes. Cool.
Mix first 8 ingredients and put in 8 1/2 x 13-inch casserole dish. Crush Ritz crackers and mix with melted oleo. Cover the top of the casserole with cracker mixture. Bake at 350° for 45 minutes.
Sift sugar, salt and cocoa together. Add milk; mix until partially blended. Cut up margarine or butter over top. Microwave on High 2 minutes until bottom of dish feels warm to touch. Remove from microwave. Add vanilla and beat until smooth. Add nuts.
Saute 1 tablespoon onion or more in butter. Add all ingredients to cooked rice. Bake at 350° for 1/2 hour.
Melt margarine and cool to lukewarm. Sprinkle yeast over water and stir until dissolved. Add butter, eggs and sugar to yeast mixture. Add flour and beat until smooth. Dough will be the consistency of waffle batter. Spoon batter into greased muffin tins and bake at 375° for 10 minutes.
Blend cream cheese, pudding, milk and Cool Whip in mixer. Layer cookies and pudding mix in a new 6-inch or 7-inch flowerpot or plastic container. Keep enough crumbs to sprinkle on the top. For added decoration arrange artificial flower stems in the middle of the "Dirt Dessert."
Combine all ingredients. Make the night before. Stir occasionally. Great colors for Christmastime.
Cream sugar and butter. Add remaining ingredients. Drop by teaspoon into flour and then on sheet. Bake 10 to 12 minutes at 375°.
Peel and cook potatoes. Drain and mash. Add cream cheese, sour cream, onion and salt. Beat until fluffy. Spread in 9 x 13-inch pan or several smaller ones. Drizzle with melted butter. Sprinkle with paprika (optional). Refrigerate or freeze until ready to use. Bake at 350° for 1 hour; no need to defrost.
Grease an 8 x 12-inch cake pan. Mix pineapple and pie filling in the cake pan. Sprinkle the dry cake mix over the fruit. Cover entire cake with thin slivers of butter. Bake at 350° for 1 hour.
Cream butter and sugar; add eggs and beat well. Add sifted dry ingredients and vanilla. Shape into rolls. Wrap in wax paper and chill overnight.
Combine first 4 ingredients; stir until shortening melts. Cool to 105° to 115°. Combine 2 cups flour and yeast. Add milk mixture and egg to dry ingredients, mixing at low mixer speed. Beat 30 seconds on low speed. Scrape bowl and beat 3 minutes at high speed. Stir in enough remaining flour to make a soft dough (1 to 1 1/2 cups). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk. Combine 1/4 cup butter, 1/2 cup sugar, brown sugar and 1/2 teaspoon ground cinnamon. Divide in half. Set aside.
Cream shortening and sugars. Add eggs. Beat well! Mix dry ingredients together (not oatmeal) and stir in. Add the vanilla and oatmeal; mix well. Shape into long roll or two and chill for several hours or overnight. Cut into slices. Bake 15 minutes in 325° to 350° oven. Makes 5 dozen.
Sear chops on both sides until brown. Combine remaining ingredients and pour over chops. Cover and let simmer until chops are tender, at least one hour.
Mix egg, sugar and oil; add to yeast mixture. Make a hole in flour. Pour in wet ingredients. Knead. Form into rolls and place on a greased cookie sheet. Brush tops lightly with oil. May sprinkle with sesame seed, if desired. Let rolls rise. Bake at 450° until lightly browned. Easy and delicious!
Put fresh shrimp in 1 pint of water with 1 teaspoon salt. Cook over medium heat about 5 minutes or until shrimp turn pink. Turn off heat and leave covered 3 minutes. Drain and reserve liquid for gumbo. In a large pot with heavy bottom, add flour to heated oil. Cook and stir constantly, until deep golden brown. Take pot away from heat and quickly add onions and garlic; cook 4 minutes on low heat. Add bell peppers and bay leaf. Combine broth with remaining water.
Set oven at 400°. Grease muffin pans or custard cups. Sprinkle a few chopped nuts into each. Combine cranberry sauce that has been crushed with a fork and brown sugar. Place a tablespoon of the mixture in each muffin cup. Then turn Brown 'N Serve rolls upside-down and press into each muffin cup. Bake at 400° for 12 to 15 minutes. Let cool for 4 to 5 minutes. Invert pans and gently remove rolls.
Combine into frying pan the butter, brown sugar, orange juice, syrup, vanilla and apple rings. Cook 10 to 15 minutes. While this is cooking, boil sweet potatoes, then peel them and put into syrup mixture and sprinkle with cinnamon.
Pinch the crescent rolls together to make a crust. Bake them and set them aside to cool. Mix together mayonnaise, Ranch dressing mix and cream cheese. Spread over cooled crust. Chop the carrots, celery, broccoli, red bell pepper, yellow bell pepper and onions (chop these by hand). Pat the vegetables dry with paper towel. Mix them in bowl, then sprinkle over the crust. Lightly pat vegetables into the cream cheese mixture. Sprinkle Mozzarella cheese on top. Sprinkle a little Parmesan cheese on top. Cut into small squares and refrigerate.
Cook macaroni and drain. Cut up eggs and onion. Add pimentos and salad cublets. Mix this up real good.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Combine sugar and flour. Set aside. In saucepan, combine oil, butter, cocoa and cola. Bring to a boil over medium heat. Add chocolate mixture to sugar mixture and beat until smooth. Stir in marshmallows. Add buttermilk, baking soda, eggs and vanilla. Mix well; bake 40 to 45 minutes. Frost with Chocolate Nut Frosting.
Combine first 3 ingredients and make into small meatballs; brown and drain. Place in bottom of large Dutch oven and top with onions and potatoes. Salt and pepper to taste. Pour tomato soup and water over this and cook over medium heat until vegetables are tender, stirring occasionally.
Make cake mix as directed on box. Pour 1/2 the batter in a well-greased and floured pan. Bake at 350° for 15 minutes. In microwave, melt caramels, milk and butter; stir until smooth. Pour over first 1/2 of cake. Layer on nuts and coconut. Pour remaining 1/2 of batter over the top and bake for another 20 minutes. Let cool before cutting.
Dissolve Knox gelatine in 1 cup cold water. Dissolve Jell-O in hot water; add remaining ingredients, including dissolved Knox gelatine. Pour into 8 x 8-inch square pan. Cool. Cut into squares to serve.
Heat all ingredients together. Put chicken in baking dish. Pour enough sauce over chicken to marinate it. Put in refrigerator overnight. Grill and baste with sauce until done. The sauce you don't use can be kept in refrigerator.
Place apple filling in large pan (9 x 13-inches). Sprinkle cake mix over filling, then layer of pecans and almonds. Melt butter and pour over top evenly. Bake at 350° for 1 hour.
Mix together all the ingredients, except the onion rings, and put in a 13 x 9-inch baking dish that has been sprayed with nonstick cooking spray. Cover the pan and refrigerate overnight.
Cream butter and sugar; add one egg yolk at a time. Beat; dissolve chocolate in boiling water, then add to mixture flour and milk alternately. Add soda to last 1/3 cup milk, then add to mixture. Add vanilla and salt, then fold in stiffly beaten egg whites. Bake in greased pans at 350° for 30 minutes.
Hard-cook the eggs and peel. Heat on stove the rest of the ingredients. Add eggs and liquid. Cover and refrigerate at least 24 hours.
First mix shortening, sugar and eggs, then add remaining ingredients (flour should be added a little at a time to prevent clumps and to make even). Make dough into small balls. Place a few at a time in a bowl with 1 teaspoon cinnamon and 3/4 cup sugar. Place lid on bowl and shake until dough is covered. Place on cookie sheet and bake at 375° for approximately 10 to 12 minutes. Great around Christmastime.
Mix sugar, flour, butter, eggs and nutmeg. Beat until smooth. Add rhubarb. Let stand while you prepare pie crust. Bake 10 minutes at 450° and 30 minutes at 350°. This is good with a crumb topping instead of top crust.
Wash chicken well. Remove and save neck and giblets. Mix the following ingredients to make the marinade: vinegar, lemon concentrate, salt, cumin, black pepper and garlic.
Heat the pot with oil and saute the onions until they are translucent. Add remaining ingredients. Cook slowly on medium to medium low heat for 1 to 2 hours. Keep to a boil, being careful not to scorch. Sauce will thicken as it cooks down. Pour into container and seal. Store in refrigerator. Keeps for several weeks. Sauce is hearty and very spicy.
Preheat oven to 425°. Grease a 10 x 14-inch pan. Melt Crisco; cool. Mix water, sugar and yeast; dissolve thoroughly. Stir together dry ingredients in a large bowl. To the flour mixture, add shortening and water/yeast mixture all at once. Stir just enough to moisten. Knead lightly on floured board. Roll out to 1/2-inch thickness. Spread with softened butter, fold and re-roll. Cut into squares or rounds and place close together on baking pan. Let rise. Bake at 425° for 8 to 10 minutes.
Add 1 tablespoonful (heaping) to 1 cup boiling water.
Flatten chicken breasts. Top each with cheese and ham. Roll and secure with toothpick.
Brown ground beef, loosening to fine particles. Add onion, green pepper and spices. Cook for a few minutes. Add tomato sauce and simmer slowly 10 to 15 minutes. Add the chili beans and cook until bubbly. Place on center of tortilla and roll up.
Crush cookies until they look like dirt. Cream oleo, cream cheese and powdered sugar. Mix pudding with milk, add to cream cheese mixture. Fold in Cool Whip. Layer mixture in flower pot, first cookies, then cream mixture, etc., ending with cookies on top. Cool 3 to 4 hours. Use plastic pot that has a dish under. Cover hole in bottom with foil. Put artificial flower on top and serve with small garden shovel.
Cut biscuits into small pieces and place in 9 x 13 pan. Melt 1 stick of butter and Blue cheese. Pour over biscuit bites and cook at 375° until biscuits are done, about 10 to 12 minutes.
Combine eggs, milk, pancake mix, sugar and vanilla in a medium sized bowl. Mix until smooth. Heat oil to 375° in heavy skillet or deep fryer. Spoon 1/4 cup batter into a funnel. Hold finger over funnel hole. Release into a pan, but have anything round (not plastic) to keep the mixture in a round shape; fry until a golden brown on both sides. Put topping on it.
Sprinkle rice over bottom of baking pan. Pour onion soup over rice. Add water. Wash and dry chicken. Sprinkle with salt and pepper. Place over rice. Spread cream of celery soup over chicken. Bake uncovered at 325° for 1 1/2 hours. Add water as necessary to keep moist.
Combine all ingredients in medium mixing bowl; mix well. Pour mixture into greased 1 1/2-quart oblong baking dish. Preheat gas oven to 350°. Bake for 40 to 45 minutes. Makes 6 servings.
Sift together the flour, sugar, soda and salt. Beat well and bake in a well-greased rectangular pan, lightly floured, at 350° for 30 to 35 minutes.
Put syrup and sugar in pan. Bring to good boil. Remove from heat. Stir in peanut butter and corn flakes. Blend well. Pour into buttered pan. Cool slightly, then cut into squares. Makes 15 squares.
In a large bowl, combine margarine and oats. Stir in egg substitute, vanilla, and sweetener. Combine flour, baking powder, and salt. Add to oat mixture alternately with milk. Stir in raisins. Drop by rounded teaspoonfuls onto baking sheets coated with non stick cooking spray. Bake at 400 degrees for 12-15 minutes or until browned.
Preheat oven to 350°. Mix ham and cooked potatoes together. Pour soup over mixture; add milk. Sprinkle cheese on top. Cook 20 to 30 minutes until cheese is melted.
Cut each wing at joints, in 3 sections. Save tips for broth or other use. In hot oil, in heavy skillet, stir-fry onions and ginger 3 minutes to flavor oil. Remove with slotted spoon; discard. Brown chicken; set aside. Drain skillet. Add sherry, honey and soy sauce; bring to a boil. Stir in chicken; reduce heat. Cover and simmer 15 minutes, or until chicken is tender. Uncover and simmer 5 minutes, turning chicken frequently as sauce thickens. Serve immediately with any remaining sauce or arrange on platter; cover. Chill. Serve cold. Makes 6 appetizer servings.
Cream together the butter, sugar and almond extract. Beat in the egg yolks one at a time. Sift together the dry ingredients. Add alternately with crushed berries. Beat egg whites stiff. Fold in. Line a loaf pan with greased wax paper. Pour in the batter. Bake in a preheated 325° oven for 50 to 60 minutes. Test for doneness with cake tester. This bread is very good toasted, too.
Sift flour and sugar into mixing bowl. Add shortening and 2/3 cup of milk. Beat 2 minutes at medium speed. Add remaining milk, vanilla and whole eggs. Beat 2 minutes at medium speed. Make 2 layers. Bake at 375° for 25 to 35 minutes.
Cook noodles and drain. Brown hamburger. Add noodles, mixed vegetables and tomato soup. Mix together. Bake at 350° for about 1/2 hour. Can also be mixed in a frypan and heated on the stove.
Mix rum and cranberry juice. Pour into punch bowl and add sherbet; mix. Makes 10 cups.
Melt butter in a large skillet over medium heat. Add chicken; cook about 10 minutes, or until lightly browned on all sides. Place chicken in a lightly greased (I use cooking spray) 13 x 9 x 2-inch baking dish. Add the remaining ingredients to the skillet; cook over medium heat until currant jelly dissolves, stirring occasionally. Pour over chicken. Cover and bake at 350° for 30 minutes. Uncover; bake an additional 10 minutes, or until chicken is done. Yields 4 servings.
Spray baking sheet with nonstick spray. Preheat oven to 350°. Sift together flour, sugar and baking powder in large bowl. Make well in center. To the well add remaining ingredients; with hands work until dough is formed. Divide in half. Shape into 2 flat-bottomed cylinders, 1-inch high x 2 1/2-inches wide x 8-inches long.
Mix all ingredients at medium for 3 minutes. Pour into 2 loaf pans. Bake at 325° for 1 hour or until done.