HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl combine egg and 1/4 cup of the soup. Stir in uncooked rice, onion, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef and mix well. Shape meat mixture into 20 small balls; place in a 10-inch skillet. Mix remaining soup with Worcestershire, chili powder and water; pour over meatballs. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes; stir often. Serves 4 to 5.
Crumble, brown and drain hamburger meat. Add refried beans, red pepper, Velveeta and salsa; heat over low setting. Stir until mix is smooth. Pour mixture in serving bowl; put 1/2 carton sour cream in center of mixture (refill as mix goes down,) Dip in chips and enjoy!!! Ole!
Brown and drain ground chuck or beef; then add onion, pepper, garlic salt, table salt, sugar and tomato sauce. Simmer. Cook and drain noodles. Mix sour cream and cream cheese.
Wash and slice okra. Add eggs, cornmeal and salt and pepper. Stir to get Okra coated okra well. Add oil to skillet and fry over medium heat until tender.
Brown meat together with onion and garlic in heavy pan. Drain any fat. Add tomatoes, tomato paste and seasonings. Simmer at least one hour.
Wrap 1/2 slice bacon around cracker. Place on cookie sheet with overlapping bacon on bottom. Bake at 350° for 20 minutes, or until crackers are nicely browned. Drain quickly on paper towels. Serve while hot.
Mix the cookie crumbs with 7 tablespoons melted butter. Press into the bottom of an ungreased 9 x 13-inch pan. Melt chocolate chips with 1 tablespoon butter in the microwave. Beat eggs with an electric mixer. Slowly add chocolate mixture and beat until thick. Add powdered sugar and beat until smooth. Add nuts. Pour over the Oreo layer. Add liqueur. Mix well. Pour over frozen Oreo layer. Refrigerate. Remove from freezer and keep in the refrigerator 20 minutes before serving.
Cook sugar, corn syrup and water to thin syrup stage. Slowly pour 1/3 over egg whites, beating constantly. Cook remaining syrup to 234°. Add one half into egg white mixture, beating constantly. Cook remaining syrup to firm ball stage (248°). Add to egg white mixture. Add vanilla. Beat until mixture holds shape when dropped from spoon. Swirl from teaspoon onto waxed paper. Top with English walnut half. Makes 4 dozen.
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly service; fold in 4 cups prayer and faith; blend well; fold in daily life. Bake well with human kindness and serve with a smile anytime. It will satisfy the hunger of starved souls. This is great for those in between snacks, also.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of a 15 x 10 x 1-inch baking pan. Bake at 350° for 12 to 15 minutes or until golden brown. Cool completely.
In a large skillet, over medium-high heat, brown beef and onion; drain. Stir in steak sauce. Arrange tortilla chips on a large heat-proof platter. Spoon beef mixture over chips; sprinkle with cheese. Broil 6 inches from heat source, for 3 to 5 minutes. Top with sour cream, tomato, chilies and olives. Serve immediately. Serves 6.
"And prepare for me savory food, such as I love, and bring it to me that I may eat." Genesis 27:4
Melt margarine in cake pan at 400°. Beat eggs; add sugar and flour and mix. Add vanilla and milk and mix. Add butter from pan and mix. Pour in pan where margarine was melted. Bake at 400° for 15 to 20 minutes. Finish baking at 350° until knife inserted comes out clean and pie is golden brown.
Combine first four ingredients in a mixing bowl and blend with mixer, slowly adding whipping cream until smooth. Spoon filling into pie shell. Top peanut butter filling with frosting.
You can saute the the onion and meat. Combine the remaining ingredients and put in crock-pot. Cook slow 1/2 day at least.
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir until gelatin is thickened, about 3 minutes. Remove any unmelted ice. Using wire whisk, blend in Cool Whip, then whip until smooth. Fold in strawberries. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 3 hours. Garnish with whipped cream, ice cream or Cool Whip, if desired. Makes 6 servings.
Mix the first 5 ingredients together; form into small balls and roll in coconut. Refrigerate overnight. Makes 5 dozen.
Mix together crumbs, flour and butter; press into 9 x 13-inch baking dish. Bake at 350° for 10 minutes; let cool and set aside. Mix cream cheese, powdered sugar, vanilla and Cool Whip together with mixer until well blended. Pour into cooled crust and let set up for 2 to 3 hours. Top with 1 can pie filling (may use any type of pie filling).
Cream sugars and shortening together. Add eggs and vanilla; mix until smooth. Sift flour, soda, baking powder and salt together. Add to creamed mixture and mix well, then add oatmeal, Rice Krispies, coconut and nuts. If mixture is too dry, add 1 tablespoon of water. Drop by spoonful onto cookie sheet. Bake at 350° for 15 minutes or until lightly browned. Makes about 3 dozen.
Mix milk, sugar, molasses, oil, eggs, vanilla and flour. Divide batter into 5 equal parts to make 5 thin layers. Put into greased and floured cake pans and bake at 350° until done. Cool.
Pour one package of chocolate chips in a 9 x 13-inch pan and melt in the microwave. Spread chocolate over bottom of pan.
Place yeast in warm water. Melt oleo; cream sugar in large bowl, then add beaten egg. Add dissolved yeast mixture. Add flour and stir well. Place in airtight bowl and keep in refrigerator. Fill muffin tin a little over half full. Bake at 350° for 20 minutes. Makes 2 dozen.
Place spareribs on broiling rack and bake at 400° until brown; set aside.
Pour Jello over cottage cheese and toss. Add pineapple, nuts, and Cool Whip. Chill. Garnish top with more nuts, if desired. Any flavor of Jello may be used.
Fold cream into pudding. Drain fruit cocktail, oranges and cherries. Fold fruit into pudding. Add mini marshmallows and bananas. Chill.
Drain canned vegetables. Dice onion, green pepper and celery. Blend sugar, oil, vinegar, salt and pepper. Pour sugar and oil mixture over all other ingredients. Cover and refrigerate several hours or overnight. Drain to serve. Keeps a long time in refrigerator.
Mix all ingredients together except paraffin and chocolate. Shape into small balls and refrigerate for about 30 minutes. Using double boiler, melt paraffin. Then melt the chocolate into paraffin. Using toothpicks, dip refrigerated balls into chocolate paraffin mixture. Place on wax paper. Makes approximately 90.
Cook sugar and Karo 4 minutes on High; stir. Add peanuts, cook 4 minutes on High. Add vanilla and butter, cook 1 1/2 minutes on High. Stir in soda. Pour at once on buttered pan and spread. Cool and break in pieces.
Beat in large bowl. Add sausage. Pour into 9 x 13 baking dish; let stand several hours (can be overnight or frozen). Bake 45 minutes at 350°. Cut in squares.
Boil brown sugar, 1 1/4 cups water, shortening, raisins and spices together for 3 minutes. Cool. Add salt and baking soda, which has been dissolved in 2 teaspoons water. Gradually add the flour and baking powder, which have been sifted together, beating smooth after each addition. Bake in a greased and floured 8 x 8 x 2-inch pan in a moderate (325°) oven about 50 minutes or until done. Needs no frosting.
In Dutch oven, heat oil until hot. Add chicken (brown on all sides). Drain off excess fat. Add broken up tomatoes, water, chili powder, salt, oregano and garlic powder. Mix well. Bring to a boil. Cover and bake in preheated 350° oven for 30 minutes. Stir rice and corn into chicken. Cover and bake an additional 10 minutes, or until heated through. Makes 4 servings.
Soften yeast in water.	Mix all ingredients, except egg and salt. Knead dough and shape into 12 large or more smaller pretzels. Brush with egg and sprinkle with salt. Place on greased cookie sheet and bake at 425° for 12 to 15 minutes.
For each sandwich, spread one bagel half with 1 teaspoon preserves. Top with process cheese food and apple. Dot with remaining preserves. Broil until process cheese food begins to melt. Makes 4 sandwiches.
Combine pudding mix, cake mix and gelatin. Add oil and milk, beating well. Beat in eggs. Bake in 3 greased 9-inch cake pans at 350° for 25-30 minutes. Cool completely. In mixing bowl, combine sour cream, powdered sugar, pineapple and coconut, blending well. Reserve 1 cup for topping. Spread remaining mixture between layers. Fold together reserved pineapple mixture and whipped topping. Frost top and sides of cake. Store cake in covered container in refrigerator.
Mix vegetables with turkey ham and pour into a baking dish. Place cheese on top and bake at 325° until cheese is melted.
Grate carrots and zucchini. Slice scallions. Combine flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Beat together egg, milk, carrots, zucchini and scallions. Stir wet ingredients into dry until just combined.
Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, baking powder and salt. Blend together all ingredients. Drop onto ungreased baking sheets and bake at 350° for 5 to 8 minutes. Do not overbake.
Preheat oven to 350°. Stir together flour, baking powder and soda; set aside. In large mixer bowl beat butter and sugars until light. Beat in vanilla and eggs. Gradually stir n flour mixture, then coarsely chopped Andes, (optional walnuts and raisins). Drop onto ungreased baking sheets by tablespoonfuls. Bake 7 to 8 minutes or until cookies brown. Cool on sheets 2 to 3 minutes. For thicker cookies refrigerate dough 15 to 20 minutes before cooking.
Mix ingredients in order. Dough will be soft. Drop from a teaspoon onto greased sheet. Bake at 350° for 10 to 12 minutes. Cookies do not need to be brown. Cool.
Cook Karo syrup, margarine and brown sugar over medium heat, for 5 minutes. Then add cream of tartar, baking soda and salt. Mix well, and then pour over the popped popcorn and peanuts. Then bake at 250° for 1 hour, stirring every 15 minutes.
Heat oven to 350°. Mix all ingredients together and bake for 35 to 40 minutes.
Mix together Oreo cookies and melted oleo; press in bottom of 9 x 13-inch pan. Blend cream cheese, 1 Cool Whip and powdered sugar; spread over cookie layer. Prepare chocolate instant pudding with milk and layer into pan. Spread 1 Cool Whip over pudding layer. Sprinkle with crumbled cookies, if desired.
Put crackers in plastic bag and crush. Mix crumbs with melted margarine and sugar and put in 9-inch pie plate on bottom and up sides. Refrigerate for 45 minutes or freeze for 15 minutes until crust is firm.
Cream butter and sugar until fluffy. Add egg; mix well. Add oil and vanilla; mix well. Add oats, cornflakes, coconut and nuts, stirring well. Add four, soda and salt. Mix well.
Heat oven to 350°. Mix dressing, preserves and soup mix. Place chicken in a 13 x 9-inch baking dish; pour dressing mixture over chicken. Bake 25 to 30 minutes or until tender.
Spray baking dish with Pam. Core and quarter peeled apples. Wrap each quarter with rectangle of crescent roll. Place in baking dish. Mix sugar, juice, butter and cinnamon in pot and heat until butter is melted. Pour over apples and bake at 350° for 30 minutes. When done, spoon hot mixture over apples. Makes 8 dumplings.
In a 2-quart saucepan over low heat, cook and stir sugar and water until sugar dissolves. Add chocolate chips and butter or margarine. Stirring frequently over medium heat, cook until smooth. Stir in corn syrup. Remove from heat. Stir in vanilla. Serve warm over ice cream or dessert of your choice. Store tightly covered in refrigerator. Reheat before using. Sauce will keep for a long time. Makes about 2 1/3 cups.
Make white sauce in double boiler with first 4 ingredients; add celery and onion. Gently fold in crab meat, bread crumbs and hard-boiled egg whites. Add remaining ingredients. Pour into greased casserole; top with buttered crumbs and bake 30 minutes at 375°.
Mix flour, baking powder and sugar thoroughly. Pour oil into milk and mix. Preheat oven to 450°. Brush cooking pan with butter before putting in hot oven. Cook until brown on top and bottom.
On a large round platter, spread sour cream, top with mashed avocados, sprinkle dry taco seasoning over avocados, top with picante sauce, sprinkle with Cheddar cheese, then tomatoes. Garnish with tostada chips.
Sift together flour, salt, baking soda and cream of tartar; set aside. Mix together white and brown sugars, margarine, oil, egg, vanilla, Rice Krispies, coconut and oats. Blend in flour mixture. Drop by teaspoon onto greased cookie sheets. Bake at 325° for 10 to 12 minutes. Let cool on pan a few minutes before removing.
Heat oven to 375°. Brown hamburger; drain. Add onion and green pepper; simmer. Cook egg noodles. Drain both and combine all ingredients into a large bowl, except cheese and pepperoni. Pour into a baking dish and cover with cheese and pepperoni. Bake until cheese is melted. Serve.
Preheat oven to 350°. In a large bowl, mix the dry ingredients. Add the remaining ingredients and mix well. Place the batter in a greased 9 x 13-inch baking pan. Bake 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot.
Shred the lettuce and cut up cauliflower into salad size pieces. Fry or microwave bacon crispy. Crumble bacon. Combine all ingredients in salad bowl; add mayonnaise to taste. Toss and wa laa!
Stir the salt and pepper, egg and flour by hand. Lay chicken in prepared skillet that is hot enough with oil, shortening or lard (lard is best) to begin frying. Fry slowly until chicken is brown. Add gravy.
Mix first 5 ingredients listed until crumbly. Take out 1/2 cup of crumbs for topping. Beat egg, buttermilk and soda separately in a bowl. Combine the beaten mixture and crumb mixture together. (Do not add topping to this mixture!) Put in a greased pan and put the 1/2 cup of crumb mixture on top. Bake 30 to 35 minutes at 375°.
Cream together the sugars and butter. Add egg, juice and cranberries. Beat thoroughly. Sift together dry ingredients; combine with egg mixture. Fold in nuts. Shape into rolls or squares 2-inches wide. Wrap in aluminum foil or waxed paper and chill overnight or freeze. Slice thin and place on lightly greased cookie sheet. Bake in 375° oven for about 12 minutes. Makes 5 to 6 dozen.
Fry ground meat in skillet; drain fat. Mix all ingredients in ovensafe baking dish. Add meat. Mix well. Put in oven, preheated to 350°. Heat for 15 minutes. Serve.
Rub garlic clove inside entire oval casserole dish. Butter dish. Place 1/4 potatoes in pan, covering with 1/4 Gruyere, ground nutmeg, salt and pepper. Layer next 1/4 of potatoes, repeating until all potatoes are in pan. Leave off last 1/4 of Gruyere. In pan, beat egg until foamy. Add scalded milk in slow, steady stream, whisking constantly. Pour custard over potatoes. Cover with remaining cheese.
Chop shrimp, add mayonnaise, onion and seasonings, mixing well. Cut strips of cheese to fit Club crackers, top each one with 1 tablespoon of mixture. Sprinkle with Parmesan cheese (optional). Bake 8 to 10 minutes at 350°.
Grate cheese;	combine with Bisquick and sausage. Mix well; add hot sauce and black pepper. Mix thoroughly (mixture is stiff). Pinch off quarter size pieces; roll into balls. Do not flatten. Place on ungreased baking sheet. Bake at 350° to 375° approximately 15 minutes or until brown.
Mash garlic and 1/2 teaspoon of salt until pasty. Rub chicken with mixture. Arrange chicken in a shallow dish and sprinkle with lime juice and onion. Cover and refrigerate for at least 6 hours, turning meat occasionally. Remove chicken from marinade and pat dry.
In medium saucepan, cook potatoes covered in 2 inches boiling water, just until tender, about 15 minutes. Drain and cool potatoes. In large bowl, whisk oil, vinegar, water, mustard and pepper. Mix in onions, parsley and tarragon. Add potatoes; toss lightly to coat. Season with salt. Makes 4 servings.
Combine sugar, corn syrup and salt in microwave-safe bowl. Cook in microwave for 5 minutes. Stir in peanuts and microwave 3 minutes. Stir and microwave 2 minutes more. Stir in margarine, vanilla and baking soda. Spread on buttered cookie sheet. Cool and break apart.
Microwave margarine and marshmallows on High 2 minutes in microwave-safe mixing bowl. Stir to combine microwave on High 1 minute longer. Stir until smooth. Add cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
Pre-cook fresh spinach for about 5 minutes. Drain. Mix together the soup, cheese and spinach in mixing bowl. Put mixture in 9 x 13-inch pan and cover top with croutons. Bake at 350° for 30-40 minutes. Serves 12.
Saute onion and margarine in microwave. Add to mixture of squash, cornbread and cream of chicken soup. Mix well. Pour in 9-inch pan. Bake 30 minutes in 350° oven.
Combine meat, salt, nutmeg and parsley in a large bowl. Squeeze water from bread and add bread and egg to meat mixture. Form into 36 small balls. In a frying pan, heat olive oil and saute meatballs until thoroughly cooked and brown (about 20 minutes). Serve immediately.
Mix together cake mix, egg and butter. Press into a 9 x 13-inch pan. Mix together softened cream cheese, powdered sugar and eggs. Pour onto cake mix. Bake at 325° or 350° for 30 minutes. Cut into squares while still warm.
Cream together softened cream cheese and butter. Add vanilla. Add sugars and chips, mix well. Refrigerate for 2 hours. Roll into 2 balls, put back in refrigerator for another hour. Roll in chopped pecans. Serve with graham crackers and or vanilla wafers. If made with low fat cream cheese the results will be more like dip consistency rather than a firm ball.
Melt together margarine, Eagle Brand milk and chocolate chips. Add flour, nuts and vanilla. Drop by teaspoon onto ungreased cookie sheets. Top each cookie with a Rolo candy. Bake at 350° for 10 minutes.
Add baking powder and salt to four. Cream shortening; add sugar and beat well. Add eggs, one at a time, beating well each time. Beat in flour and milk alternately, beginning and ending with dry ingredients. Add flavoring. Pour into greased and floured cake pan. Bake at 325° to 350° for 1 hour or until tests done. This may be used for a sheet cake with frosting of your choice or baked in a tube pan with or without frosting.
I use Castleberry pork and beef, and Sweet Sue chicken. Use all cans undrained. Mix all ingredients together and simmer for few minutes until hot.
Blend milk with hand mixer or wire whisk. Add lemonade. Blend. Fold in Cool Whip. Add yellow food coloring (optional). Pour into pie shell. Keep pie in the freezer. Garnish with sliced lemon. Be sure to bake pie shell first.
Brown chopped onion in oleo. Cook 3 minutes. Add water and bouillon cubes; bring to boil. Add noodles and salt. Cook 5 minutes or until tender. Add garlic powder and milk. Bring to boil; add Velveeta cheese. When cheese is melted, add broccoli. Makes 1 gallon.
Mix butter, sugar, flour and milk until blended. Pour into a 9 x 13-inch baking dish. Add fruit pie filling to batter and bake at 350° for 1 hour or until bubbly.
Cream oleo with sugar gradually. Beat in eggs and flour mixture with sour cream, small amounts at a time, until blended. Last, add flavorings. Bake in a 10-inch mold for 1 hour and 30 minutes (about) at 350° until tested with toothpick.
Stir thoroughly first 5 ingredients. Make well in center. Blend egg, milk, oil and apple; pour into well of the dry mixture. Stir just until moistened. Fill greased muffin pan 2/3 full. Sprinkle with mixture of the 2 tablespoons sugar and 1/2 teaspoon cinnamon. Bake at 400° for 20 minutes. Makes 12 muffins.
Mix all ingredients together in order: cherry pie filling, pineapple, milk, whipped topping, marshmallows and pecans. Spoon into a 2 1/2-quart mold and freeze. Then unfold if desired. For individual servings, line muffin tins with cupcake liners; fill and freeze.
Combine chicken, celery, salt, pickle, and mayonnaise; chill. Cut tops off of tomatoes. Scoop a little of the centers out. Cut 6 slices almost through tomatoes. Spread into flower shape, and place on lettuce. Stuff with chicken salad. Garnish with sliced eggs and olives.
In large bowl mix ingredients, then add 6 cups boiling water, cover and let sit overnight or a few hours. Bake at 375° in large 14 x 10-inch greased pan for 1 hour or until golden brown.
Blend and cook milk, sugar and flour on medium heat until it just thickens. Just as it comes to a boil, take off heat and add 1 tsp. butter. Cool. Then add 1 Tbsp. mayonnaise. Layer bananas, peanuts and this dressing.
Melt margarine in an oblong pan. Place in pan, in following order, graham cracker crumbs, coconut, chocolate chips and pecans. Drizzle milk over mixture and bake at 300° for 25 minutes.
Combine all ingredients except creamed peas in 1 1/2-quart casserole dish. Mix well. Move mixture from center to form ring. Place a dish in center (small glass dish) to form ring. Cook uncovered in microwave for 8 minutes or until salmon is set. Remove dish and fill with creamed peas.
Bring pineapple juice and cherry juice to boil. Dissolve jello in boiling juice. Blend in softened cream cheese with a fork or blend with small amount of jello mixture. Add rest of ingredients. Pour in mold and let jell, the longer it stays the better.
Cook the macaroni according to box directions. Drain and rinse. Add the chopped vegetables and the cleaned, chunked shrimp. Add mayonnaise to reach a desirable consistency and season to your taste.
Boil and debone chicken. Saute sausage, onion, bell pepper and chicken with seasoning in large skillet with 2 tablespoons butter until sausage is done, then add dirty rice mix. Mix well and let simmer for about 25 minutes.
Dissolve yeast, water and sugar. Add oil, whole wheat flour, caraway seeds, salt and flour. Beat until smooth. Let rise. Punch down. Turn out on floured board. Knead. Pinch off 3 small balls and place in greased muffin tins. Makes about 18 to 20 rolls. Bake at 350° for 18 to 20 minutes or until golden brown.
Cream butter and sugar. Add beaten egg, lemon juice and well mashed bananas. Add flour, baking powder, salt and soda. Then stir in nuts. Bake in greased loaf pan at 350° for 45 minutes. Very moist.
Place 1 peanut butter cup on each of 4 crackers. Spear marshmallows on a long fork or clean stick; toast over campfire coals or grill on low heat. Place one toasted marshmallow on top of each peanut butter cup; top each with a cracker. Press together and hold for a few seconds to melt chocolate and serve. Makes 4 servings.
Mix well all ingredients. Bake for 50 to 60 minutes at 325° in a Bundt pan (greased and floured). Test with toothpick for doneness. Cool in pan for 20 minutes. Turn out onto plate. Sift powdered sugar over top and serve.
Preheat oven to 375°. Combine dry ingredients and stir. Add carrots, apples, raisins and nuts; stir well. Make a well in the center and add rest of ingredients (liquid). Stir just until moistened. Use 1/4 cup measure to scoop into greased muffin tins. Bake 18 to 20 minutes. Makes 18.
Thoroughly mix all ingredients except parsley and pecans. Combine parsley and pecans and blend half of them into cheese mixture. Spread remaining parsley mixture on sheet of waxed paper. Form cheese into a ball and roll it in parsley mixture until well coated. Chill before serving. May be made long before serving. Freezes beautifully. Approximate yield: 4 (11 1/2 ounce) balls.
Mix flour, margarine and pecans. Pat in a 10 x 13-inch pan. Bake 15 minutes at 350°. Let cool. Mix powdered sugar, cream cheese and Cool Whip. Spread over crust. Mix pudding with milk. Pour over top; let cool several hours. Top with Cool Whip.
Place ham fat side up in shallow roasting pan. Insert meat thermometer. Bake at 325° for 2 hours (10 minutes per pound) to internal temperature of 130°. One hour before end of baking time, cut fat into diamond shapes; stud with cloves. Pour glaze over ham. Place pineapple slices over top of ham; insert cherry into center of hole of pineapple slices, securing with toothpick. Return to oven for 1 hour, basting every 15 minutes. Remove ham from oven and let stand 15 to 20 minutes for easier carving.