HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beef, onion, milk and egg in mixing bowl. Mix well. Add next 4 ingredients; gently shape into balls by hand. Melt Crisco in skillet. Brown meat balls. Pour off grease. Heat jelly and chili sauce in skillet; stir well until jelly is completely melted. Add meat balls to sauce and stir until they are coated. Simmer, uncovered, 30 minutes. Serve hot.
Heat oven to 350°. Wash hens and pat dry. Season with salt, pepper and paprika. Rub lightly with oil. Combine remaining ingredients and toss. Stuff both hens equally and truss. Place hens in uncovered roasting pan and roast for 1 hour or until tender. Serve with candied yams, buttered broccoli and cranberry salad.
Pop popcorn. Combine	and bring to a boil the sugar, honey and corn syrup, stirring constantly. Boil hard for 1 minute. Remove from heat and add peanut butter and vanilla. Pour	over popcorn and mix well. When cool, store in closed container.
In top of double boiler, heat and beat first three ingredients until frothy and chalk white. Add marshmallows and beat until thick and creamy. Remove from heat. Clean beaters and beat some more. Divide into sauce dishes and color; use immediately. Cover when not in use.
In large mixing bowl put all ingredients at once. Mix well, pour batter into Bundt pan (greased and floured).	Bake at 325° for 55 to	60 minutes. Cake is done when it springs back after being touched in the center. Cool on rack for at least 15 minutes. Glaze or sprinkle with confectioners sugar before serving.
Mix crushed bread sticks with garlic powder and onion powder. Dip fish or chicken into Butter Buds and then bread crumbs and place on a nonstick pan cookie sheet. Bake at 425° for 12 to 15 minutes. Recipe equals 1 protein unit, 1 grain.
Preheat oven to 375°. Slice zucchini in half lengthwise. Scoop out the pulp from each half, leaving a shell a quarter-inch thick. Brush outside of shells with oil and place in shallow baking dish. Chop the pulp. Saute garlic in oil for a few seconds. Add chopped zucchini pulp and cook for one minute. Remove from heat and add bread crumbs, salt and 3 tablespoons grated cheese. Mix thorougly. Spoon mixture into zucchini shells. Sprinkle remaining cheese on top and bake for 30 minutes or until top is brown.
Mix all together and stir well. Chill in refrigerator until ready to serve. Serve with fruits of your choice.
Double crust pie pastry, 1 egg beaten, 2 tablespoons butter or margarine. Sprinkle lemon juice over fruit in large bowl. Combine sugars, tapioca, salt and cinnamon, mix lightly with apricots. Let stand 15 minutes. Meanwhile, roll out half of pastry, fit in 9-inch pan. Add apricot filling. Dot with butter. Place top crust. Wet edge of bottom crust before placing top crust so it sticks together. Flute edges. Bake in 425° oven 45 minutes or until crust is brown and fruit is done. May use peaches also.
Slice turkey breasts so they are half normal thickness. Season both sides with seasoning salt. Mix picante sauce, Italian dressing, cilantro and pepper. Cover the turkey, onions and green pepper with this mixture; refrigerate for 3 hours.
Place salmon skin side down on large piece of aluminum foil on a cookie sheet or flat pan, folding up edges of foil to collect juice. Sprinkle fillet with wine, Worcestershire sauce and garlic powder. Frost like a cake with mayonnaise (or combination of yogurt). Decorate top with onion slices, then just before baking, sprinkle brown sugar over the top. Bake, uncovered, on center shelf of oven, preheated to 400°, for 20 minutes only. Serve immediately. Do not overbake or fish will become dry.
Mix 2 cups of milk, sugar, flour and salt in saucepan. Cook over low heat. Stir until mixture boils and begins to thicken.
Cover giblets with water in pot. Add bouillon cubes, onion, celery, bay leaf, salt and pepper. Boil, covered, for 1 hour. Add 1 cup stock to drippings in turkey roaster. Bring to boil, stirring well to loosen all brown bits from sides of pan. Add 2 more cups giblet broth, stirring to blend. Reduce heat. Make a paste from flour and water until very smooth. Add slowly to gravy mixture and continue to cook slowly, stirring constantly, until slightly thickened. Remove giblets and chop. Add to gravy along with eggs. Adjust seasonings. If color of gravy is not dark enough, add up to 1 tablespoon "Kitchen Bouquet." Yield: 5 cups.
Brown meat slowly, draining off fat. Add garlic, 1 1/2 tablespoons parsley, basil, tomatoes and tomato paste. Simmer uncovered 30 minutes to blend flavors. Combine cottage cheese, remaining parsley, eggs, pepper and 3/4 cup Parmesan cheese. Cook noodles in boiling salted water until tender; drain. Rinse in cold water. Place half the noodles in a 13 x 9 x 2-inch baking dish; spread half the cottage cheese mixture over them, then 1/2 the Mozzarella cheese and 1/2 meat sauce. Sprinkle remaining Parmesan cheese over meat. Repeat layers. Bake at 375° for 30 minutes. Let stand 15 minutes before cutting into squares. Makes 12 servings.
Combine first 7 ingredients. Beat well. Roll dough about 1/4-inch thick. Mix dates, lemon juice, water and sugar. Cook together 5 minutes. Add the chopped nuts to date mixture. Spread over cookie dough. Roll up like a jelly roll. Wrap in wax paper. Leave in refrigerator overnight. Slice and bake in 350° oven until lightly browned.
Melt chocolate chips, cool slightly. Beat egg whites until stiff, set aside. Beat whole egg and two egg yolks until stiff. Add melted chocolate chips to eggs. Fold in egg whites. Whip whipping cream plus 1 tablespoon sugar until stiff. Fold about 3/4 of whipped cream into chocolate mixture. Pour into pie shell. Spread remaining cream on top. Try a little creme de menthe in topping for a change.
Brown bread crumbs and almonds in oleo and set aside. Cook celery in slightly salted boiling water for 5 minutes. Drain. Cover the bottom of greased baking dish with stuffing. Add celery on top and add mushrooms on top of celery. Cover with soup and milk mixed. Sprinkle bread crumbs and almonds on top and cook 45 minutes at 350° to 375°.
Combine sour cream, soup and melted butter. Add salt, onion and cheese. Blend in hash browns. Place in 2-quart casserole dish. Sprinkle corn flakes on top. Bake uncovered at 350° for 50 minutes or until hot and bubbly.
Prepare rice according to package directions. Meanwhile, in heavy saucepan in margarine, cook onion and celery until tender but not brown. Blend in soup, cream and curry powder. Add chicken or turkey, cooked rice, wine and parsley. Put in 12 x 7 x 2-inch baking dish. Bake, uncovered, in 350° oven 35 to 40 minutes. Serves 4 to 6. Can freeze.
Cook first 4 ingredients in a heavy skillet until onions and beef are soft and crumbly. Add salt, rosemary, pepper, tomato paste, and water to beef mixture. Mix well and simmer uncovered about 30 minutes. In a shallow baking dish place enough sauce to cover the bottom, then 1/2 the noodles. Spread with cottage cheese, thin slices of mozzarella, 1/2 of the remaining sauce, rest of the noodles, sauce, mozzarella cheese. Bake in a 350 degree oven for 30 minutes or until it is bubbling hot. Let stand before serving.
Stir very well; pour into a long cake pan. Place a piece of wax paper over top when you refrigerate. (Great for sick kids.)
Put sugar and syrup in medium pot; bring to boiling point and remove from heat. Add peanut butter; beat until creamy. Add Rice Krispies; stir until all cereal is mixed. Spread on greased dish. Cut into squares when cooled. May also roll mixture into balls with damp hands.
Combine and beat well the first 4 ingredients. Add zucchini and vanilla. Sift together flour, cinnamon, salt, baking soda and baking powder. Add to mixture. Add nuts. Spread mixture in greased and floured bread tins. Bake for 1 hour at 325°.
Mix softened cream cheese, sugar, defrosted Cool Whip and drained pineapple in large mixing bowl. Mix and beat until well blended.
Beat the cream cheese and mayo until smooth. Stir in the next 5 ingredients. Cover and chill until firm. Form into ball and roll in nuts to coat.
Debone the chicken and chop meat to make about 6 cups. Melt 1 stick butter in a large	pot and cook onions for 5 minutes. Add celery; cover	and cook until tender. Stir in chopped meat, broth, salt and pepper;	cook until liquid is absorbed.	Remove from heat	and cool 10 minutes. Beat eggs well and fold	into chicken mixture. Add chopped parsley and nutmeg. Heat oven to 350°. Melt remaining butter.
Lay chicken pieces in large flat casserole. Mix well the cranberry sauce, French dressing and soup mix. Pour over chicken. Bake at 350° for 1 hour, covered and 1/2 hour, uncovered. Serve over white rice.
Combine crumbs, 3 tablespoons sugar and margarine. Press onto bottom of a 9-inch spring-form pan. Bake at 325° for 10 minutes. Cool.
Put cherry pie filling and pineapple in pan. Sprinkle pound cake mix over filling and pineapple. Pour melted margarine over, then add coconut and pecans. Bake at 300° for 1 hour. When cool, serve with Cool Whip.
Fry hamburger and onion; drain. Fry kielbasa; drain. Cook macaroni as directed. Stir everything together in 9 x 13-inch pan except cheese. Bake at 350° for 15 minutes or until everything is hot. Top with cheese and return to oven long enough for cheese to melt.
Combine all but chocolate and paraffin. Chill; roll into balls and chill again. Dip into chocolate coating and chill.
Mix beef, onion, crumbs, egg, catsup, milk and seasonings. Mold into a rounded flat loaf in a 9-inch pie plate and spread catsup on top. Cover tightly with plastic wrap. Microwave on High approximately 20 minutes or until done. Let stand about 10 minutes before serving.
Mix and bake for 45 minutes at 375°. Top with canned onion rings the last 10 minutes. Easy on celery soup and don't overcook vegetables.
Cook 3 minutes and cool to lukewarm; soften 1 cake yeast in this mixture. Add 3 1/2 cups white flour and mix to a soft dough; let rise 1 1/2 hours, then add 2 cups rye flour to make a stiff dough. Knead dough lightly. Place in a greased bowl; cover with a damp cloth and let rise until double. Knead and divide into 2 pieces; cover and let rise 10 to 15 minutes. Shape into 2 loaves; let rise. Bake 35 to 40 minutes in a 375° oven. Brush tops with butter.
Melt butter. Add and stir in brown sugar until dissolved. Add evaporated milk and boil hard for 1 minute. Remove from heat. Gradually add powdered sugar. Continue beating until smooth. Double recipe for layer cake.
Whip cheese until fluffy; gradually add Eagle Brand milk, beating until well blended. Add lemon juice and blend in. Pour mixture into crust and chill 2 to 3 hours before garnishing top.
Saute meat, onions, peppers and garlic in olive oil and butter. Add broth, wine, salt, pepper, bay leaf, thyme and tomato paste. Cover; bake in 325° oven for 1 1/2 hours. Add squash, green beans, carrots, tomatoes and corn. Bake an additional 45 minutes, then thicken broth.
Preheat oven to 350°. Sift flour, salt and drink mix. Cream shortening and sugar. Beat in eggs, one at a time. Blend. Add food coloring and vanilla. Mix buttermilk, vinegar and soda. Add alternately with dry ingredients. Bake 30 minutes.
Cream together butter, sugars and vanilla until light and fluffy. Beat in eggs. Sift together flour, soda and salt. Gradually add to creamed mixture, mixing until well blended. Fold in chocolate chips and nuts. Bake at 375 degrees for about 10 minutes until lightly browned.
Cook vermicelli; drain. Mix well with dressing and salad seasoning. Toss well. Mix in tomatoes and cucumber. Store in refrigerator for several hours. Turn bowl occasionally so dressing will mix through.
Cook macaroni according to directions on package. Saute onion and peppers in small amount of oil. Mix together all ingredients with 1/2 the cheese. In 13 x 9 x 2-inch baking pan, spread the mixture and top with remaining cheese. Bake at 350° for 30 minutes.
Grease a 9 x 13-inch pan. Mix the sour cream, onion and sauerkraut together and place in the casserole. Layer the crumbled corned beef over the sauerkraut mixture, then lay the Swiss cheese slices over the corned beef. Mix the melted butter with the rye bread crumbs and layer the bread crumb mixture over the cheese. Bake at 350° for 45 minutes.
Mix bread crumbs in loaf pan. Beat eggs, sugar, butter, milk, vanilla, salt and nutmeg; mix well. Pour over bread crumbs in loaf pan. Bake at 375° for 35 to 40 minutes.
Add all ingredients except shrimp and cut seafood sticks. Cook until okra is done. Add shrimp and seafood. Cook 5 to 7 minutes. Serve over rice.
Cook squash until done; take or peel spaghetti off, your (vegetable) spaghetti is ready. Brown meat, onions and peppers until done. Add remaining ingredients. Garlic powder to taste. Serve over spaghetti. Low-fat! Low calorie!
Mix flour and sugar in 9-inch pie pan, using a fork. Blend oil with milk. Add mixture to dry ingredients in pie pan; mix with fork. Press into shape. Bake at 425° for about 10 minutes. Cool, then fill.
Make a white sauce with the margarine, flour and milk. Cook over low heat and stir. Add Worcestershire sauce, salt and pepper. Cook until begins to thicken. Add the other chopped ingredients and cook for 5 minutes. Add eggs, mushrooms and crab meat. Stir well. Put into a buttered baking dish and cover with 1/2-inch of buttered bread crumbs. This is most important. Bake at 350° until brown, about 30 minutes. Makes 4 to 6 servings.
In saucepan, combine water and jelly; cook and stir until jelly melts. Cool. In large punch bowl, combine jelly mixture with remaining ingredients except sherbet; mix well. Scoop sherbet on top of punch; serve immediately (stirring occasionally to keep mixture blended). Refrigerate leftovers.
In a saucepan, warm up the olive oil and garlic with the salt and pepper. Cut the bread as though you were going to slice it, only don't cut all the way down. Now, spread the heated mixture in each slice. Sprinkle on the paprika; wrap in foil the entire loaf. Heat until hot enough, about 15 minutes at 375°.
Cream margarine, oil and sugar until light and fluffy. Add flavorings. Beat eggs until light and lemon colored and add to mixture. Add flour, baking powder and salt to cream mixture, alternating with milk. Bake in greased and floured 10-inch tube pan at 325° for 1 1/2 hours.
Cream margarine and sugar; beat eggs until light and add to mixture. Add apples and nuts. Sift dry ingredients and add. Bake at 350° for 45 minutes in 9 x 13-inch pan.
Cut fruit in pieces. Mix whipped cream and mayonnaise and pour over fruit. Let stand overnight.
Cut enough small balls from the red part of not quite ripe watermelon to make 8 pounds. Put them in a saucepan and barely cover with cold water. Cook until they are soft when pierced with a fork. Drain and discard the water.
Butter 12 (3/4-inch) muffin forms or line with paper liners. Preheat oven to 400°. In a medium bowl, combine egg, milk, oil and blue cornmeal. Mix well, 8 to 10 minutes to soften cornmeal. In another bowl, mix flour, sugar, baking powder and salt. After meal mixture has rested, stir to re-mix and add to flour mixture. Stir, but gently, to combine. Fill each cup 2/3 full. Bake 15 minutes or until brown. Let pan cool for 3 minutes. Turn muffins upside down and serve.
Take frozen can lemonade out of freezer and let thaw approximately 3 to 5 minutes. Pour into large bowl and stir. Pour can of sweetened condensed milk in and stir together. Fold in Cool Whip until fluffy. Pour at once into graham cracker crust. Refrigerate 1 hour, then slice and serve.
Cream butter and sugar. Add cream. Beat eggs and add one at a time, then add juice of lemon. Bake at 350° for 40 minutes.
Mix all ingredients. Let stand few hours before serving. Refrigerate. Very good with chips or crackers.
Preheat oven to 350°. Blend cheese with butter; add remaining ingredients, folding in cereal last with hands. Make into marble size balls, flatten with a fork and dash with paprika. Bake on cookie sheet for 12 to 15 minutes. Yields 50 to 60 wafers.
Mix sugar and flour together. Add beaten eggs, melted margarine, nutmeg, cinnamon and vanilla extract. Stir in grated apples. Let filling mixture stand.
Combine oleo, cocoa, sugar and milk in saucepan over high heat until oleo is melted. Add peanut butter and oatmeal. Spoon onto waxed paper or spread on cookie sheet. Let set until cool and cut into bars.
Saute half of the chicken in 1 tablespoon of oil in a large skillet until tender. Remove from skillet. Repeat with one tablespoon of oil and remaining chicken.
Combine buttermilk mix, 1/2 cup sugar and 3 tablespoons cocoa. Pour into a greased 8-inch square pan. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Carefully pour hot water on top (do not stir). Bake at 350° for 40 minutes.
Butter inside hamburger buns; set aside. Combine all ingredients together. Spoon mixture between buns; wrap in foil. Refrigerate until ready to serve. Bake wrapped buns at 400° for 15 minutes. Serve hot.
Mix first four ingredients in a bowl. Mix in Crisco and buttermilk and form into a soft ball. Place on a floured board. Roll out dough and cut with biscuit cutter. Bake 10 to 15 minutes, then spread melted butter on top and bake 5 more minutes in oven temperature of 350°.
Mix all ingredients. Drop on greased cookie sheet. Bake at 350° about 12 minutes.
Sprinkle yeast in water. Add sugar and salt. Let bubble. Add eggs and 3 cups flour. Mix at high speed with mixer. Add 2 cups more flour. Use wooden spoon to mix rest of flour. Let rise in icebox, covered, for 2 hours. Remove and punch down. This may be kept in icebox for 3 or 4 days. Just take out as much as you need. Shape into rolls and let rise for 2 hours. Bake at 350° in oven until done.
Cook the squash and onion in salted water until tender. Beat the eggs and mix lightly with drained and cooled squash. Layer squash in a buttered casserole using the crushed crackers and cheese. Dot top with oleo. Sprinkle with pepper and paprika. Bake 20 minutes until brown.
Cook meat, onion, butter, salt and pepper in skillet, but don't brown. Spread in baking dish. Sprinkle chopped cabbage over meat. Then pour a 10 1/2 ounce can of tomato soup on top. Cover and bake for 1 hour at 350°.
Preheat oven to 350°. In a bowl, mix the first 3 ingredients. Press mixture into a 9 x 12-inch pan. Bake for 20 minutes. In large bowl, blend the eggs with brown sugar, salt, baking powder and vanilla. Add cherries, nuts and coconut. Pour batter over baked crust; bake for 25 more minutes. Cool and ice with frosting.
Combine flour, sugar, cheese and pineapple juice. Add pineapple tidbits. Spoon into greased casserole.
Combine first seven ingredients in order listed. Blend well. Pour into shell and bake at 300° for 45 minutes. Cool.
In a medium bowl, combine flour, orange peel and salt. Cut in butter until mixture resembles coarse crumbs. Gradually drizzle water over flour mixture, stirring and tossing with fork until dough cleans side of bowl and is not dry or crumbly. Shape into a ball. Wrap; refrigerate at least 1 hour. Roll out dough on a lightly floured surface into 11-inch circle. Carefully fit into 9 x 1-inch tart pan with removable bottom. Trim dough flush with rim of pan. Gently pinch edges to stand about 1/16-inch above rim of pan. Prick bottom of shell with a fork; place in freezer 5 minutes. Line tart shell with aluminum foil; fill with dried beans or uncooked rice. Bake in lower third of 425° oven for 8 minutes; remove beans and foil. Continue baking 6 minutes or until bottom of tart shell is almost golden. Cool completely in pan on a wire rack.
Preheat oven to 350 degrees. Prepare rice according to package directions. Place flour in a large resealable plastic bag. Add birds and shake to coat. In a large skillet, cook birds in oil until browned, remove. Add milk and pepper to skillet, cook and stir until heated through. Place the rice in a greased 9-inch square dish. Top with birds and milk mixture. Bake for 40-45 minutes or until a meat thermometer reads 180 degrees and meat is tender. Yield: 2 servings.
Mash potatoes with milk. Saute onions in butter. Add 1/3 of onion and butter mixture to 3/4 of cheese. Add to potato mixture. Butter a 13 x 9-inch pan. Place layer of noodles, layer of potato mixture and layer of sauerkraut. Repeat, ending with noodles on top. Pour remaining butter and onion mixture over top. Add remaining cheese.
Mix sugar, butter, salt, eggs and vinegar. Add coconut, nuts and raisins. Pour into shells and bake at 350° for 35 to 40 minutes.
In a large bowl, combine thoroughly all ingredients. Drop by spoonfuls onto hot griddle and fry until golden brown on both sides. Serve with applesauce and sour cream.
Flatten chicken breasts with meat mallet. Combine flour, salt and pepper. Dredge chicken in flour mixture and fry in margarine on medium heat in large skillet. Cover skillet when frying on first side, uncover for second side. Cook until golden brown, adding margarine as necessary. Remove to platter; keep warm. Add mushrooms to skillet, adding margarine as necessary. Add cream to skillet. Combine 3 tablespoons flour and cool water; mix with fork until smooth. Add to cream and mushroom mixture, stirring constantly until thickened and bubbly. Add bouillon to taste. Serve over rice or noodles and chicken.
In a large pan melt margarine, chocolate chips and peanut butter. Pour the Crispix or Chex into melted mixture. Mix enough to coat well, then let stand to cool. In a brown paper bag, put powdered sugar and cooled mixture. Shake well. Store in plastic bag. This is a great snack item that kids can make and enjoy. Great fun food!
Grease bottom of a 9 x 13-inch baking pan. Preheat oven to 350°. Prepare cake mix according to package directions.
Beat sugar, oil, pumpkin and eggs for 1 minute at medium speed. Stir in buttermilk baking mix, cinnamon, raisins, nuts and dates. Pour into a greased jelly roll pan. Bake at 350° for 25 minutes.
Bring to a boil the sugar, oil, vinegar and salt. Let cool. Pour over ingredients. Mix together. Refrigerate overnight.
Lay chicken in a shallow baking dish. Mix all soup with 1 can of water and pour over chicken. Sprinkle with Parmesan cheese, salt and pepper. Bake at 350° for 2 hours. Makes its own gravy.
Start lemons boiling in brine (salt water). Mix oil, paprika, salt, cumin, saffron and pepper. Combine and brush over or dip chicken. Place, covered, in a 350° oven for 1/2 hour after adding water. Add lemons plus olives, parsley, potatoes and artichokes. Bake 1 1/2 hours more, basting well. Serve with French bread. (If you use fresh potatoes, be sure they are sitting in the liquid or they don't cook well.)
Start with uncooked rice in bottom of long greased casserole. Pour combined ingredients over rice. Place pork chops on top. Cover with foil and bake at 350° for 1 hour. Remove from oven 10 minutes before done. Arrange pepper rings and sprinkle with cheese. Continue cooking for 10 minutes more.
Mix and pour into unbaked pie shell. Bake at 350° until done (about 50 to 55 minutes).
Blend together the last 4 ingredients. Split rolls. Spread with margarine mixture on both split sides. Place the shredded ham and grated cheese on each roll. Put rolls together again.
Combine all ingredients. Chill well and serve or pour into 8 x 8 x 2-inch baking dish and freeze about 1 1/4 hours or until slushy. Spoon into glasses. Makes 5 servings.
Save 1/2 cup flour if needed later. Mix butter, sugar and eggs until creamy. Then add sour cream and vanilla. In another bowl mix flour, baking powder, soda and salt. Mix until combined. Add dry ingredients to liquid ingredients. Stir in center until mixed. If still sticky add "saved" flour a little at a time. Drop by spoon on ungreased cookie sheet. Bake 350 degrees 10-12 minutes or until set. Makes 5 - 6 dozen.
Combine Cool Whip and condensed milk and put in refrigerator for 1 hour. Add remaining ingredients to this mixture. Stir well and refrigerate overnight.
Mix flour, margarine and walnuts. Pack in a buttered 9 x 13 pan. Bake for 10 minutes at 350°. Cool. Beat sugar and cream cheese together. Fold in Cool Whip. Spread on top of baked and cooled crust. Beat pudding and milk. Spread on top. Let set; then top with Cool Whip and decorate with toasted coconut.
Layer fruit in bowl. Cook sugar, cornstarch, salt, egg yolks and pineapple juice until thick. Let cool. Pour over fruit. Chill.