HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix stuffing, melted margarine and chicken broth together and spread 1/2 of mixture in 9 x 13-inch baking dish.
Mix all ingredients. Drop by spoonfuls into hot fat. Keep turning. Shake in bag with a little sugar.
Add oil to water and cook macaroni. Drain and set aside. Let cool. You can run cold water over macaroni to cool. Cut up vegetables very small. Mix all ingredients together. The longer this sits, the better flavor it has.
Combine first seven ingredients and shape into 12 meatballs. Brown in oil in skillet. Remove excess fat. Combine tomato sauce, molasses, vinegar and seasoned salt. Pour over meatballs. Simmer on low for 10 to 15 minutes.
In large saucepan, saute beef with 1/4 cup of beef stock on low heat until lightly browned. Add onions, carrots, celery, bay leaf, remaining stock and wine. Bring to gentle boil and season with salt and pepper. Cover and simmer 1 to 1 1/2 hours or until beef is tender, stirring occasionally. Add cornstarch mixture and cook for another five minutes. Serve over rice or noodles. Also great as is with bread as a complement.
Sift all-purpose flour with baking powder, soda and salt. Stir in cornmeal and whole wheat flour. Add remaining ingredients; beat well. Divide batter among 4 greased and floured 1 pound food cans. Cover tightly with foil. Place on rack in deep kettle; pour in 1-inch boiling water. Cover kettle and steam for 3 hours; add more boiling water if needed. Uncover cans and place in 450° oven for 5 minutes. Remove bread from cans. Cool on rack. Wrap and store overnight. Makes 4 loaves; also good with cream cheese.
Cook sugar, flour and pineapple on stove until thick. Let it cool. Peel and cut up apples into cubes. Pour cooled mixture over the apples. Fold in Cool Whip and nuts. Serve chilled.
Brown beef well and drain. Add remaining ingredients. Cook approximately 45 minutes. Servings: 8.
Preheat oven to 350°. Combine Crisco, sugar, brown sugar and vanilla. Add eggs, one at a time; beat into batter. Combine flour, cocoa and baking soda separately. Mix flour mixture into batter. Add milk, chips and nuts last. Drop by tablespoon onto ungreased cookie sheet. Bake for 8 to 10 minutes.
Blend shortening, brown sugar and granulated sugar in large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar mixture. Blend well. Stir in 1/2 cup of M&M's. Place on ungreased cookie sheet. Bake at 375° for 10 minutes or until brown. Use remaining M&M's to decorate tops of cookies before baking. Makes 6 dozen.
Mix and shape into balls. Place flat in baking dish. Pour sauce over. Bake 30 minutes at 350°. Makes approximately 80 walnut-sized balls for appetizers.
Melt margarine; stir in flour. Add milk. Cook until thick. Remove from heat. Add ham, onion, horseradish and mustard. Refrigerate for 30 minutes or longer. Shape in ball. Roll in crumbs, then into beaten eggs and then back in the crumbs. Cook in hot oil (375°) until brown, about 4 to 5 minutes.
Preheat oven to 350°. Grease and flour pans. Mix zucchini, oil, sugar and eggs together. Add baking powder, baking soda, cinnamon, nuts and flour. Hand mix for 2 minutes. Bake 60 to 65 minutes. Makes 2 loaves.
Melt margarine in the top of a double boiler. Mix in confectioners sugar once margarine is melted. Add evaporated milk; blend until all lumps are gone. Drop the squares of chocolate into the pan; cover and cook over simmering water for 30 minutes. Do not stir until the 30 minutes is up. Remove from heat; mix with wire whisk or fork until smooth. May be refrigerated and reheated.
Cream eggs, oil, applesauce and zucchini. Add all remaining ingredients. Drop by teaspoon onto a greased cookie sheet. Bake 10 minutes in a 375° oven.
Core apples and cut into chunks, leaving the peeling on. Add pineapple chunks and 1 tablespoon mayonnaise. Set in refrigerator until ready to serve. Add peanuts and stir to mix. (Peanuts will become soggy after a few hours.)
Set power select at High on your microwave. In oblong baking dish, combine ingredients. Heat, covered, for 10 minutes. Set power select on Low. Heat, covered, for 20 to 25 minutes or until ribs are tender, stirring once.
Mix together in order given. Bake at 350° for 40 minutes. One pie crust needed.
Bake pie shell at 425° for 15 minutes or until golden. Stuff pie shell with ham and cheese. After mixing all other ingredients, pour over ham and cheese. Bake at 325° for 45 to 55 minutes or until fork comes out clean when tested.
Cook pasta as directed on package. In large skillet, saut garlic in olive oil until slightly browned. Add vegetables and stir. Saute for 3 to 5 minutes or until tender, stirring frequently. Toss vegetables and parsley with drained pasta. Season with salt and pepper to taste. Sprinkle with grated cheese before serving. Serve with garlic bread.
Combine all ingredients. Cook over medium heat until dough pulls away from sides of pan. Knead 1 minute. Store in a plastic bag in refrigerator when not in use.
Beat egg yolks and sugar. Add bread crumbs, Cream of Wheat, baking powder and nuts. Mix well. Fold in egg whites. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes. Cool and break the cake into chunks. Mound layers with whipped cream in between and on top, forming in the shape of a mountain. Dribble toppings over top. May garnish with cherries or strawberries.
Blend soup and cream together with egg beaters. Chill for 1 hour or more before serving. Good pick up. Makes 8 servings.
Cut up stew beef and place in bottom of casserole dish (do not brown). Add French onion soup and tomato soup. Stir. Add sliced carrots, turnip, onions and potatoes. Cover and bake at 300° for 2 hours. Turn oven off and keep casserole in oven for another 45 minutes. Do not take cover off during this 45 minute time.
Place carrot strips in a buttered casserole dish and sprinkle with salt and pepper. Dot with brown sugar and butter. Bake at 350° for 1 1/2 hours.
Combine first 5 ingredients in mixing bowl; add remaining ingredients. Stir well. Let batter stand 5 minutes. Carefully drop batter by level tablespoons into deep hot fat. Fry until golden brown.
Peel and cut onion and avocados into 1-inch pieces. Put all ingredients into blender and blend until smooth. Serve with corn chips or tostados. Yields 2 cups.
Peel potatoes and slice thin. Boil potatoes just until they start to get tender. Saute onion in butter until tender. Add milk, soups, salt and pepper. Heat until creamy. Carefully add to drained potatoes. Fold until potatoes are well covered. Place in small casserole dish (sprayed with cooking spray). Bake at 350° until sauce has thickened and potatoes are tender.
Melt butter in baking dish. Mix remaining ingredients together to smooth batter. Pour batter into dish with butter. Pour fruit into center of mixture (do not stir in). Bake at 450° until top is covered and brown. Serves 6 to 8.
Cook chicken. Remove bones. Cook noodles for 8 minutes. Drain and rinse with very hot water. Add cheese immediately, stirring constantly. Add mushrooms, soup and onion. Bake in a 375° oven for 1 hour or more. Yields 18 servings.
Cook pasta according to package directions; drain and put in a large bowl. Set aside. In medium saucepan, warm marinara sauce, stirring constantly. Meanwhile, in a large skillet coated with cooking spray, add the garlic; saut 1 or 2 minutes. Add broccoli, carrot and pepper; saut until tender. Add to the marinara sauce. Mix well. Then add to the pasta; mix well. Garnish with cheese. Yield: 6 servings.
Mix all ingredients except nuts, raisins and cherries just as you would for normal bread making. Just before adding last cup of flour, add remaining ingredients and complete kneading. Place in greased bowl and let rise twice. Make into loaves. Let rise and bake 40 to 50 minutes in preheated 350° oven. Ice with powdered sugar and sprinkle with nuts.
In large bowl combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs; toss to coat well. Cover, chill to blend flavors.
Combine the 1/3 cup sugar and the cinnamon; mix with apples. Turn into pie shell. Top with chocolate chips. In small bowl, combine the Bisquick and the 1/4 cup sugar. Cut in butter until mixture resembles coarse meal. Sprinkle evenly over pie. Bake in 400° oven for 45 minutes or until apples are tender. If pastry browns too quickly, cap loosely with foil during last 5 to 10 minutes of baking.
In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 c. of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9 inch round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Combine ingredients. (Cracker meal can be hand crumbled saltine crackers.) Cut French bread in half lengthwise. Spread meat mixture evenly over top surface of bread. Wrap heavy-duty foil around crust side of each half, leaving top uncovered. Place on cookie sheet. Bake at 350° for 25 minutes. Garnish with strips of cheese and bake 5 more minutes. To serve, cut slices diagonally.
Melt butter. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Take pan off heat and put in soda and vanilla. Slowly pour over popcorn. Bake at 250° for 1 hour. Stir every 15 minutes.
Cream together sugar, butter, eggs and vanilla. Sift together flour, soda and salt. Mix all together. Bake on greased cookie sheet at 350 degrees for about 6 to 8 minutes.
Mix together all ingredients and pour the mixture into an unbaked pie shell. Bake the pie at 450° for 15 minutes. Reduce the heat to 350° and bake for 20 to 30 minutes longer.
Mix ingredients well. Place in a 13 x 9-inch glass dish. Bake for 40 to 50 minutes.
Mix and let stand overnight in refrigerator. Serve with chips or use on tossed salad or with raw vegetables.
Brown meat pieces in hot fat with the sliced onion and garlic. Add the strained tomatoes and paste. Stir in the seasonings and simmer for 1 1/2 to 2 hours. Add lemon juice to taste. Cook spaghetti. Heat the meatballs. Remove meat from sauce and slice. Combine sauce, meat and meatballs. Serve. Freezes well. Serves 12.
In Dutch oven, melt margarine, add onions and garlic. Saute until onions are translucent. Add ground turkey, chili powder, cumin, salt, oregano, paprika, peppers, beef broth and tomatoes. Simmer 30 minutes.	Add kidney beans and simmer 10 minutes more. (Chili improves in flavor if refrigerated for a day then reheated.) 10 Servings, 206 calories per serving, 6 grams fat, 58 mg cholesterol, 648 mg sodium.
Cut eggs in half. Remove yolks. Mix yolks with all other ingredients. Fill whites using pastry tube. Garnish with paprika/parsley flakes and tiny pimento pieces for a nice "holly" effect at Christmastime.
Cook first seven ingredients in saucepan until hot and bubbly. Pour into a 12 x 9-inch or 13 x 9-inch casserole or baking dish. Separate crescent roll dough in rectangles. Place over hot mixture. Combine shredded cheese and slivered almonds and sprinkle over dough. Cover with 2 to 4 tablespoons of melted butter. Bake for 20 to 25 minutes at 375° until golden brown. Serve at once. (This reheats well.)
Combine first 7 ingredients in a bowl and mix well. Pour into a 9 x 13-inch pan and sprinkle with chocolate chips. Bake at 350° for 30 minutes.
Microwave butter in 2-quart micro-proof bowl at High (100%) for 1 to 1 1/2 minutes or until melted. Add cocoa. Stir until smooth. Stir in confectioners sugar and vanilla. Blend well (mixture wil be dry and crumbly). Stir in evaporated milk. Microwave at High (100%) for 1 minute; stir. Microwave an additional 1 minute or until mixture is hot. Stir mixture until smooth; add pecans. Pour into aluminum foil-lined 8 or 9-inch square pan. Garnish with pecan halves. Cover; chill until firm, about 2 hours. Cut into 1-inch squares. Store covered in refrigerator.
Mix; knead and let rise until double in size. Put into greased coffee cans (13 ounce). Let rise until double. Bake in warm preheated 350° oven for 30 to 35 minutes until brown on top. Makes 3.
Melt margarine in cast-iron skillet. Cook broccoli as stated on package and drain. Add all ingredients in bowl and mix well. Pour back into skillet. Bake at 400° for 45 minutes or until done. Serve with pinto beans!
Mix flour, sugar, baking powder, cinnamon, soda and salt together. Melt butter and add to dry ingredients until crumbly. Blend egg, milk and vanilla together and add to batter. Put 3/4 of batter in baking pan. Put it in with floured hands. Add pie filling. Take remaining batter and roll out on floured board. Cut in strips to make lattice top. Bake for 30 to 35 minutes at 350°.
Cut up beef finely with scissors. Cut tops of green onions into bowl with scissors. Add cream cheese, Accent and garlic salt. Add half of the dried beef. Roll into a ball. Roll the ball in the remaining dried beef. Serve with crackers.
Dissolve red hot candies in water. Add Jell-O; stir until dissolved. Add applesauce. Pour into mold or dish and refrigerate until firm. Really good with ham.
In preheated electric skillet at 325°, brown beef in melted fat. Add seasonings and bouillon. Reduce heat to 200°; cover and cook 35 minutes. Add carrots and onions; cook an additional 25 minutes. Add mushrooms. Cover and steam 20 minutes. Sprinkle with parsley before serving. Serves 6 to 8.
*Use at least 7 varieties of beans from your field, co-op or health food store. Choose Great Northern, navy, black, garbanzo, green split peas, pinto and red beans.
Saute ground beef, onion and green pepper until beef is brown. Stir in seasonings. Simmer 15 minutes.
Saute onion, green pepper and garlic until soft. Remove from pot. Add hamburger and brown. Return the onion mixture to the pot and add salt, chili powder, tomatoes and beans. Cover and cook for 30 minutes.
Brown quail quickly in skillet with small amount of oil. Remove quail and place into covered casserole. Add onion and celery to skillet and simmer until tender. Add chopped mushroom stems and simmer until tender. Add crumbled bacon into skillet and cook slightly, then add mushroom caps. Cool slightly. Mix flour with water and chicken bouillon in a covered jar and shake until flour is well blended, then pour mixture into skillet of simmered vegetables. Cook until thickened over medium heat. Pour over quail in casserole dish. Cover and place in oven. Bake at 350° for 1 minute, then lower temperature to 300° and continue to cook for 30 minutes longer. Serve with rice pilaf or long grain and wild rice mix.
In heavy saucepan, dissolve granulated sugar in 1/3 cup water over moderate heat, stirring. Bring the mixture to a boil. Continue boiling, undisturbed, until it begins to turn golden. Boil the syrup, swirling the pan, until it turns a deep caramel; stir in the pecans and pour mixture immediately onto foil, spreading the pecans into a single layer. Let the praline cool completely. Peel off the foil, discarding it; break the praline into pieces, and in a food processor, grind it coarse.
Mix butter and sugar well. Heat applesauce until warm; add soda to applesauce, stirring well. Add this mixture to butter-sugar mixture. Add egg, vanilla and milk; mix well. Blend in flour, spices and raisins. Put in a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until done. Ice with powdered sugar-water mixture.
Bake cake following directions on box. Crumble one layer on bottom of punch bowl. Prepare 1 box instant pudding. Pour it over cake. Spread pie filling and pineapple over pudding, then spread Cool Whip. Repeat layers with remaining ingredients. Finish with maraschino cherries.
Preheat oven to 350°. Mix all ingredients together and roll into balls. Bake on a cookie sheet until golden brown or done.
Soften yeast in warm water for 5 minutes. In mixing bowl, pour hot water over salt and margarine; cool to lukewarm and add yeast. Stir. Add flour, mixing until smooth. Knead 12 strokes; divide and press out on two 12-inch pizza pans. (A small amount of oil on the pan helps.) Run pepperoni through food processor until very fine; mix with garlic, tomato paste, tomato sauce and oregano. Spread sauce on pizza dough, dividing evenly. Add any toppings you like, then cover with grated cheese. Bake at 425° for 20 minutes.
Drain beans; put in large bowl. Add onions; dissolve sugar, vinegar, salt, pepper and oil. Chill overnight.
Cook hen until tender in salted water in a large cooker so there will be plenty of broth.
Place in pie pan in order given. Slice the cream cheese to put over chili. Use 1 or 2 peppers depending on how hot or spicy you like your food. Bake at 375° until heated all the way through (20 to 30 minutes). Serve with Tostitos chips.
Boil the first 3 ingredients. Remove from heat. Add the rest of ingredients; stir and knead well. Store in Ziploc bag in refrigerator. Doesn't crumble a lot.
Roll in balls and brown about 30 minutes at 350°. Slice potatoes round, thin sliced. Place over meat balls. Add 1 can celery soup and 1/2 can water. Cook in covered dish for 1/2 hour at 300°.
Brown ground beef or turkey; drain and return to pan. Add seasoning from Ramen noodles to water and pour into pan. Pack noodles into water/ground beef mixture. Layer green onions, bell pepper and cabbage. Cover and simmer 15 to 20 minutes.
Let cream cheese soften to room temperature, whip until fluffy. Gradually add the milk, beating until well blended. Add lemon juice and vanilla, blending well. Pour into crumb crust, chill 2 to 3 hours. Garnish top of pie with cherry pie filling or glaze.
Cream butter and sugar. Fold in eggs, one at a time. Add sifted flour and soda. Alternate with buttermilk. Add salt and flavorings. Beat until very smooth. Bake in greased tube pan for 1 hour. The first 30 minutes, bake at 325°. Second 30 minutes, bake at 350°.
To the boiling water, add the grits and salt and cook until done. Melt together the margarine and the cheese stick. Add to the grits. Beat 2 eggs in a cup and finish filling cup with milk. Add to grits. Pour mixture into a buttered dish; cover with crushed cornflakes and bake about 35 minutes at 350°.
Pick and clean beans. Soak beans in water overnight. Discard soaking water. Using fresh water, cover beans and cook (simmer) until water is almost gone. Repeat process until beans are tender. Add a stick of butter and bouillon, and stir. Must be served with cornbread, milk, and chopped onion.
Take a 13 x 9-inch pan, put in pie fillings, cover with cake mix and top with butter. Can be topped with chopped walnuts, if desired. Bake at 350° for 45 minutes plus, until brown and bubbly.
Brown onions. Mix all ingredients in onions. Stir. Pour over 2 pounds chipped ham. Bake at 350° for 1 hour.
Melt marshmallows with milk; cool. Add pineapple, Cool Whip and pecans. Put 1/2 of crumbs on bottom of 9 x 12-inch pan. Pour on pineapple mixture. Sprinkle with remaining crumbs and freeze.
About 45 minutes before serving, cut each avocado lengthwise in half. Remove seed and peel. Chop avocados.
Peel and slice eggplant. Cook in small amount of water until soft. Combine beaten eggs, milk, salt and pepper. Add alternate layers of eggplant, milk, mixture, crumbs, grated cheese and butter in greased casserole dish. Bake at 350° for 20 minutes or until set.
Sift flour in large mixing bowl. Add gumdrops, coconut, nuts, oatmeal, soda, baking powder and salt. Beat eggs, sugar and shortening. Mix with mixture. Work together with hands. Pinch off in little balls and bake in 350° oven for about 10 to 12 minutes.
Wash squash thoroughly. Trim off ends. Place in boiling water and cook 15 to 20 minutes or until tender. Drain and mash. Combine next 7 ingredients; add squash, stirring well. Spoon squash mixture into 1 1/2-quart casserole (sprayed with Pam). Sprinkle bread crumbs over squash mixture, then sprinkle with Molly McButter. Bake at 350° for 20 minutes. Yield: 4 to 6 servings.
Mix all ingredients and store in a covered bowl in the refrigerator until ready to serve. The flavors will blend better if the salad is made one day, stored in the refrigerator overnight and then served the next day. If the salad is stored overnight, the macaroni may soak up your mayonnaise and dry out your salad. If this happens simply add a small amount of mayonnaise to moisten your salad. Serves 8.
Bake pie shell at 350° for 10 minutes; cool. Combine sugar, margarine, egg yolks, flour, vanilla and evaporated milk in saucepan; mix well. Bring to a boil, stirring constantly. Pour into pie shell. Bake at 350° for 40 minutes. May use egg whites for meringue. Yield: 6 servings.
Heat cranberry juice to boiling. Add raspberry Jell-O and cranberry sauce. Stir well and refrigerate until set. Remove from refrigerator and stir until fluffy. Stir in Cool Whip. Pour into graham cracker crust. Refrigerate until ready to serve.
Cut the French bread into slices and place in a greased 9x13 inch pan. In bowl, beat eggs, sugar and cinnamon; stir in milk and mix well. Pour over the French bread; cover pan with plastic wrap and refrigerate overnight.
While boiling potatoes, chop onion and cook shrimp. Put mashed potatoes in bowl and mix with other ingredients. Form into balls and dip in mixture of white sauce (flour and water) and bread crumbs. Deep fry in hot oil. Serve with salad of choice.
Mix all ingredients well and press in a pie pan. Bake for 15 to 20 minutes at 325°. Cool before putting in the filling.
Mix first 5 ingredients, then add flour and oatmeal. May also add 1 cup of pecans or 1 cup of chocolate chips. Cook for 8 minutes at 375°.
Remove 6 tablespoons juice from strawberries and set aside. Put sugar, lemon juice, strawberries and egg whites into a bowl. Beat on high speed for 15 minutes. Fold in whipped cream and vanilla. Pour mixture into crust and freeze for about 8 hours.
Slice bread. Cut into quarters. Spread bacon mixture on bread. Bake at 350° for 12 to 15 minutes. Remove when cheese is melted.
Smash 20 Oreos with their cream centers and put in bottom of 9 x 13-inch pan. Mix powder from the 3 boxes of pudding with the milk and vanilla ice cream by hand. Pour over cookies. Frost with Cool Whip and sprinkle 10 more crushed Oreos over the Cool Whip. Refrigerate a few hours or overnight. Tastes better when left overnight. Serve.
Mix all ingredients well. Pour into graham cracker crust. Top with favorite pie filling; cherry, blueberry, peach, etc.
In medium mixing bowl, combine garlic and olive oil. Add Worcestershire sauce and stir. Add soy sauce and teriyaki sauce and mix well. Add fresh ground pepper to taste. Lay pork tenderloins in a large glass baking dish. Pour the marinade over the tenderloins. Cover and marinate in refrigerator 1 to 6 hours. Prepare grill (coals or gas grill). Grill pork tenderloins until desired degree of doneness. Slice and serve.
Saute meat. Stir in flour, pepper and thyme. Pour in broth and wine. Cover and cook at 225° to 350° for 2 hours. Add mushrooms and onions. Add equal parts of broth and wine as needed. Cook until meat is tender. Good over wild rice or noodles.
Cook carrots until tender. Drain and cool. Cut onion and pepper in slices and mix with carrots. Combine all ingredients. Pour marinade over vegetables. Cover and marinate 12 hours or more. Drain and serve. Serves 10.
Pour boiling water over butter in pan. Heat until butter melts. Add flour all at once. Stir with wooden spoon until mixture leaves sides of pan and forms a ball. Remove from heat. Add unbeaten eggs, one at a time, beating to a smooth paste after each one. Beat until smooth and velvety. Drop by tablespoons onto greased baking sheets. Bake at 450° for 15 minutes. Reduce heat to 300° and bake 30 to 40 minutes longer. When cooked, slice off tops and fill with filling, whipped cream, ice cream, hot creamed chicken or any creamed fish and replace tops. Makes 7 to 8.