HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, combine beef, onion, egg, oregano, salt and pepper until blended; shape into 20 balls, about 2-inches in diameter. Heat butter in large skillet and brown meat balls in butter. Place zucchini on top of meat balls; cover and simmer until zucchini is tender, about 30 minutes. Place meat balls and zucchini on warmed platter. Reserve 1/4 cup meat drippings; stir in flour, 1/4 teaspoon salt and milk and cook until thickened, stirring constantly. Add cheese and stir until melted; pour some of sauce on meat balls and zucchini. Serve the remaining portion in a bowl. Contains approximately 460 calories.
Sift flour, salt and baking powder. Mix milk and egg. Stir in corn. Drop in deep hot oil and fry until golden brown. Drain. Serve hot.
Steam Spinach. Add all the ingredients together. Mix well. Cut out circle in middle of bread. Pour dip in center of bread. Cut up the middle of loaf in chunks, use for dipping.
Mix ground beef with salt, pepper, egg, minced onion and bread crumbs. Shape into balls the size of walnuts. Brown in hot oil. Remove balls from skillet. Pour off all fat, except for 3 tablespoons. Blend in flour. Stir in remaining ingredients. Bring to boil, simmer over low heat for 10 minutes, adding more water, if necessary. Add to meatballs in a 2-quart casserole. Bake, covered, in 350° oven for 1 hour, until vegetables are tender. Serves 6.
Brown meat and drain grease. Add chopped onion and cook until limp. Blend in remaining ingredients. Simmer for 30 minutes.
Mix all ingredients real well. Form into burgers. Use to serve a large group or freeze. Make size of your choice.
Sprinkle yeast in 1/2 cup warm water. Let stand 10 to 15 minutes. Combine hot tap water with 7 cups whole wheat flour. Mix until well blended. Add salt and honey or sugar. Mix until well blended. Add 1 cup flour, then yeast mixture and blend thoroughly. Add 3 or 4 cups flour and knead dough until it begins to clean sides of the bowl. Oil hands. Separate dough into sizes to suit your pans. Oil top; cover with damp cloth. Let rise 1/3 in bulk (approximately 35 minutes). Bake at 350° for 40 to 45 minutes. Cool on rack.
Break eggs into bowl; add milk, flour and salt. Mix well with spoon, disregarding lumps. Fill well-greased Pyrex custard cups 3/4 full. Place in a cold oven. Set control at 450° and turn on heat. Bake for 30 minutes. Don't dare peek! After the 30 minutes baking time, open oven and pop into a bread basket. Serve with tons of butter. Then sit back and try not to look smug! Yields 8 popovers.
Bake cake mix as directed on box. Cool. Split layers. Fold dry icing mix into Cool Whip. Spread between all layers. Spread chocolate icing on top and sides of cake. Top with crushed Heath Bars.
Cut 15 marshmallows into fourths and put on a tray in the freezer. In a large glass bowl, cut the margarine into the chocolate chips. Set aside.
Mix cucumbers and scallions; set aside. Mix remaining ingredients. Combine first mixture with second mixture. Sprinkle with cayenne pepper. Chill.
Combine all ingredients in a saucepan. Heat to a boil while stirring. Bring to boil to 220° on candy thermometer or boil 3 minutes. Serve over ice cream, cream puffs, etc. Makes 6 servings.
Cook rice and broccoli separately. Mix 1/4 Velveeta cheese and soup with rice and broccoli. Top with buttered bread crumbs and bake at 350° for 40 minutes.
Prepare pasta according to package directions. Add broccoli, cauliflower and carrots for last 5 minutes of cooking time. Drain.
Saute onion in oil, add tomato sauce, simmer for at least 20 minutes or longer. Slice artichoke hearts, dip in flour, then egg; fry until golden brown in a little oil. Layer sauce, artichoke hearts and bread crumbs, end with bread crumbs. Bake at 375° for 20 minutes.
Fill pie pan 2/3 full of peeled and sliced apples. Sprinkle with sugar and cinnamon. Combine last 6 ingredients in a small bowl and pour over apples. Bake at 350° for 45 minutes. Serves 6 to 8. Can be frozen.
Mix well and pour into a 4 x 7-inch loaf pan. Bake at 325° for 50 to 60 minutes.
Brown meat and drain grease. Add onion and garlic. Saute until tender, about 3 minutes. Stir in all other ingredients except the lasagna noodles and the cheese. Cover and simmer 30 minutes. While sauce is cooking, cook lasagna. Drain.
Cook meat and onions together. Add remaining ingredients and simmer for 2 hours. Serve topped with sour cream, chopped green onions and tortilla chips.
Blend 1 1/2 cups sugar and remaining ingredients except cinnamon and rhubarb. Fold in rhubarb and put in 9-inch greased and floured pan. Mix 1/4 cup sugar and cinnamon for top; sprinkle on. Bake at 350° for 35 minutes or until done.
Brown ground beef and drain off fat. Drain spinach and mushrooms; stir into beef. Heat all until warm. Beat in one egg. Top with shredded Cheddar cheese to melt before eating.
Mix chicken, soups and Ro-Tel to a boil. Preheat oven to 350°. When above mixture boils, remove from heat. Layer tortilla shells in bottom of a 9 x 13 baking dish; add half of heated mixture, then cheese. Add a layer of tortilla on top of the cheese, then pour remaining mixture on and cover with cheese to taste. Bake for 30 minutes or until cheese is melted.
Blend the first 4 ingredients with hand-mixer. Add drained shrimp; mix with spoon. Refrigerate for at least 1 hour before serving. Serve with fresh vegetables.
Sweet Dough: Mix milk, 1/2 cup sugar and salt. Crumble in yeast; stir until dissolved. Stir in eggs and shortening. Mix in flour first with spoon, then with hand until easy to handle. Knead; let rise in warm oven 60 minutes. Punch down; let rise second time. Punch down; divide dough in half.
Add sugar, eggs and oil and mix. Then add cocoa and food coloring. Add 1/2 cup buttermilk and 1/2 flour. Mix well before adding the remaining flour and milk. Mix together the other ingredients. Pour into 3 sprayed cake pans and bake at 350° until done.
Scramble hamburger and onion. Add beans, syrup, ketchup, mustard, salt and pepper (to taste). Simmer in skillet until hot, approximately 20 to 30 minutes.
Put bread and milk together in bowl. Let set until bread is soaked. May need a little more milk, then add egg, soups and spices. Mix well, then add ground beef. Form in small roasting pan. Bake at 350° for 30 minutes.
Beat eggs. Add vanilla, sugar and oil. Stir in zucchini. In a small bowl, sift flour, baking soda, baking powder and salt. Add nuts and stir into dry ingredients. Pour into 2 greased loaf pans and bake for 60 minutes at 325°.
Mix all ingredients together. Pour into well greased iron skillet. Bake in preheated 400° oven for 20 minutes or until golden brown. Serve hot.
Spread crushed cookies on bottom of a 9 x 13-inch pan. Save a few crumbs to sprinkle on top. Mix together the Cool Whip, cream cheese, powdered sugar and butter. In a separate bowl, mix together the pudding mix and milk. Combine both mixtures and pour over top of crumbs. Sprinkle rest of cookie crumbs on top and refrigerate.
When mixed well, pick up and toss into bowl a few times to pack mixture together. Form into loaf shape in cast-iron skillet which has been sprayed with cooking spray (Pam) and smear remaining tomato sauce/Tabasco over top of meat loaf. (I use a skillet so I can make gravy in the same pan after the meat loaf is done.) Bake at 350° for about an hour. Look at it now and then and if the pan is dry, add a little water. Remove loaf from skillet and allow to cool long enough to make gravy before cutting. Mix a little flour into drippings; add milk, stirring constantly, until desired thickness for gravy.
Boil sugar, corn syrup and water together until it spins a thread (240°), or until it forms a firm ball when dropped in cold water. Beat egg white until stiff and pour syrup mixture slowly into egg white. Beat rapidly until all syrup mixture is added to egg white. Fold in nuts, raisins and coconut. Beat constantly until mixture stands alone. Drop by teaspoonful on waxed or oiled paper. Serve when cold. (I use a wooden spoon to beat.)
Cook ground beef until well done. Drain excess grease. Put ground beef in a deep bread pan. Arrange Tater Tots on top of ground beef. Mix mushroom and chicken soup together. Pour over casserole. Sprinkle bacon bits over top. Bake for 20 minutes.
Tear tortillas into 3 or 4 pieces (like chips); brown gently until crispy in a small amount of oil. Scramble eggs in a bowl; pour over the top of the tortillas. Stir until cooked. Sprinkle on cheese. Top with cooked meat and onions. Happy munchin' ... like morning nachos!
Melt shortening (or use water) to brown meat. Add garlic, tomato sauce, water, salt, sugar, mustard, pepper and bay leaves. Bring to a boil, cover and simmer 1 hour. Add onions and cook 20 minutes. Serve over rice.
Mix cake as directed on box. Melt 12 ounces of candy bars with 1 stick butter or 1/2 cup oil; stir until all smooth. Pour onto cake batter. Stir until mixed well. Pour into any cake pan that you desire. Melt 16 ounces of candy bars as before. While still warm, spread evenly over cake. Let stand until cool.
Melt butter. Mix the flour, coconut, almonds and brown sugar. Press into 9 x 13 pan. Bake at 350° for 25 to 30 minutes, stirring every 10 minutes until golden brown. Set aside and cool in pan baked in.
Beat all ingredients together. Pour in unbaked pie shell. Bake at 350° for 30 to 35 minutes or until set.
Cook pasta according to package directions; cool. Combine shrimp, cooled pasta, chopped eggs, celery, onion and sweet pickle relish in a large bowl; toss well. Pour French dressing, salt and pepper over mixture and toss. Chill until served. Serves 6 to 8.
Saute bell pepper, onion, sugar, salt and pepper in oleo. Mix all ingredients, except cracker crumbs, together and pour into greased dish and cover top with cracker crumbs. Bake at 350° for about 30 minutes or until brown and bubbly.
Cook beef, onion and bacon in skillet until meat and onion are tender. Drain fat. Stir with remaining ingredients into 3-quart casserole. Cover and bake at 350° for 40 minutes or cook on top of stove.
Combine 1 1/2 cups sugar, cornstarch, salt and lemon rind. Add hot water gradually, blending well. Cook in saucepan over low heat, stirring constantly until smooth and thickened. Beat egg yolks with lemon juice. Stir small amount of hot mixture into egg yolks. Return to saucepan gradually, stirring constantly. Add butter and cook for 2 minutes longer. Cool. Pour filling into pie shell.
Pick the grapes. Clean them. Put in boiler. Put water half way up on grapes. Turn on high. Wait until boils. Turn to medium. Wait until boils. Turn to low. Cook until skins split. Take them out and tie to spigot. This recipe has never been tested.
Sift flour, salt and spices. Add nuts and raisins. Cream shortening	and sugar. Add eggs.	Stir baking soda in applesauce; add to the first mixture. Combine ingredients. Drop by spoonful, 3 inches apart, onto greased baking sheet. Bake in a 375° oven for 15 to 20 minutes.
Saute onion and celery in butter. Mix all together with a small jar of Cheez Whiz. Bake in large casserole dish for 30 minutes at 350°.
Sift flour with sugar, baking powder and salt. Add oats, egg, milk and oil. Stir just enough to moisten. Fill greased muffin tins 2/3 full. Bake at 425° for 15 minutes.
Combine all ingredients. Stir well and pour into a 9-inch pan. Freeze until firm. Cut into squares and serve on lettuce. Serves 9.
Mix together. Season to taste. Shape into approximately 6 patties. Dip in flour. Brown slowly in butter, five minutes each side.
Mix sauces and pour in roasting pan. Generously cover both sides of brisket with seasonings. Lay, fat side up, in sauce. Cover and bake at 275° for 6 to 8 hours. Can cook it longer or overnight.
Place 1 vanilla wafer in cupcake paper. Mix sugar, cream cheese, eggs and vanilla. Pour into cupcake papers. Bake at 350° for 25 to 30 minutes. Top with cherry or blueberry pie filling. Refrigerate.
Heat oven to 375°. Beat margarine, sugar, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Stir in chips and nuts. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes. Remove from cookie sheets to cool on wire rack. Makes about 6 dozen.
Mix milk, Cool Whip and coloring. Fold in filling, nuts and pineapple. Pour in casserole dish. Chill. This is pretty for the holidays.
Mix all ingredients. For each cup of hot water, use approximately 1 level tablespoon or to taste. For pot, use ingredients listed and add to 10- cups of hot water; heat. Serves 10 cups.
Break cauliflower into flowerets. Combine milk and water in pan and bring to boil. Add cauliflower, cover and cook 10 minutes. Drain. Toss cauliflower and 2 tablespoons butter until coated. Transfer to serving dish.
Place ribs, onions and garlic in tender cooker. Combine sauce and water together and pour over ribs. Cover and add red pressure regulator weight. Microwave on High for 20 minutes. Allow pressure indicating stem to drop. Remove red pressure regulator weight and uncover. Makes four servings. A 400 to 500 watt oven requires extended time of approximately 5 minutes.
Preheat oven to 350°. Grease and flour pan (oblong). Put dry ingredients into bowl. Add eggs and oil. Mix. Add orange juice and vanilla. Mix again. Batter will be thick. Spread with a spoon. Pour half the batter into pan. Add cherries and sprinkle with cinnamon and sugar. Pour remaining batter. Spread with spoon and sprinkle with cinnamon and sugar. Bake 1/2 hour at 350°. Reduce heat to 325°. Bake 40 minutes longer.
In medium bowl, combine cookie crumbs and margarine. Reserve 1/4 cup crumbs. Press remaining crumbs in bottom and 1/2-inch up sides of a 9-inch spring-form pan. Freeze 1 hour. Place ice cream in a large bowl. Gently fold in whipped cream. Spoon mixture into crust lined pan. Sprinkle with reserved crumbs. Cover. Freeze 5 hours or overnight. Makes 10 servings.
Prepare pudding as directed on package. Fold in 1/2 of Cool Whip. Chill for 30 minutes. Cut pound cake into 1-inch cubes. Spread a thin layer of pudding on the bottom of bowl and begin layering as follows: cake cubes, pudding, blueberry filling, pudding, cake, pudding, cherry pie filling (or strawberry) and top with Cool Whip. Decorate top with remaining blueberry and cherry pie filling if desired. It looks very festive.
Mix sugar, flour and salt. Melt together oleo, oil, cocoa and water. Pour this mixture into the sugar mixture. Add eggs, soda, buttermilk and vanilla. Mix these all together well. Bake at 350° for 25 minutes in a jelly-roll cake pan.
Let ingredients stand at room temperature. Blend together cream cheese, salt, dip and butter until blended. Set in refrigerator until firm. Roll into balls and roll in chopped nuts.
Bring water and salt to a boil. Add oil, then add macaroni and cook for 15 minutes. Rinse in cold water; set aside. Using the same pan, saute garlic and onion in small amount of oil. When onion starts to brown, add tomato sauce and 1/2 cup water. Add macaroni and let it simmer over low heat for 15 to 20 minutes. Add cheese and cover for 5 minutes more. Ready to serve.
Combine raspberries and brown sugar in a bowl. Toss well and set aside. Combine flour and next 4 ingredients in a large bowl. Combine yogurt and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon two-thirds of batter into an 8-inch round cake pan, coated with cooking spray, and spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Combine powdered sugar, milk and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature. Yield: 8 servings. Serving size: 1 wedge. Calories: 172. Fat grams: 4.4
Spread peanut butter between 2 Ritz crackers, set aside. Melt almond bars in microwave oven (in microwave dish) for 1 minute; stir mixture well. Continue microwaving for 15 minute intervals; stirring well after each interval until smooth consistency.
Place chuck roast in roasting pan. Combine remaining ingredients and pour over roast; cover pan. Bake in 325° oven about 3 hours or until fork-tender.
Mix first 4 ingredients. Mix next 3 ingredients, then add to flour mixture. Mold into 4 balls and chill for 15 minutes. Makes 2 double pie crusts.
Cut meat into 1 1/2 inch cubes; season with flour. Heat olive oil in deep iron skillet or Dutch oven. Brown meat slowly; add other ingredients. Cover tightly, turn meat often and simmer for 10 minutes.
Cream butter and sugar. Add eggs one at a time. Add salt, vanilla and almond flavoring. Bake in a greased and floured tube pan for 1 hour in a 350° oven.
Mix peanut butter and confectioners sugar until crumbly. Place in pie shell. Save 2 tablespoons for topping. Make up vanilla pudding mix and place on top of peanut butter mixture. After pudding cools, cover with Cool Whip and sprinkle the 2 tablespoons of topping over pie.
Blend butter, salt and sugar. Add egg yolks, lemon juice, spices, potato pulp and hot milk. Fold in stiffly beaten egg white. Place in pie shell. Bake in a hot oven (425°) for 10 minutes, then in a moderate oven (350°) for 30 to 40 minutes, until pie is firm in center.
Saute garlic and yellow and green onions in olive oil until tender; remove and set aside. Pound chicken breasts flat. Mix salt and pepper with flour in flat dish. Cover chicken with flour. Lightly brown the chicken in butter 2 to 3 minutes per side. Add the onions and garlic. Over high heat, add sherry, lemon juice and capers. Mixture should thicken into nice gravy for over chicken. If too thick, may thin with chicken stock. Garnish with chopped parsley and lemon slice.
Break cake into pieces in bottom of 9 x 13-inch pan. Add 2 cups of milk to pudding. Mix as directed. Mix well and pour over cake. Add jello to boiling water. Stir until dissolved. Add strawberries and stir. Pour over cake and pudding mixture. Chill until set. Yields 15 servings.
Mix cream cheese, sour cream, taco seasoning and green onions. Lay out burritos on wax paper, then spread mixture evenly on all burritos within 1/8-inch of edge. Roll burritos tight and put in a freezer bag. Refrigerate for 6 hours or overnight. Slice burritos into small pieces. Serve cold with salsa on the side.
Cook bacon until crisp; set aside. Saute onion in drippings. Drain off drippings. Add remaining ingredients and crumbled bacon. Cook for 20 to 30 minutes on low.
Mix ingredients about 2 minutes until light and fluffy. Pour into a 9-inch pie plate. Bake at 350° for 20 to 25 minutes or until brown around the edges. Remove from oven and cool. Top with desired topping.
Saute onion and parsley in oil; add garlic powder. Drain 2 cans clams; leave 2 with liquid. Mix in with onion. Slowly add 1 cup (more or less) of seasoned bread crumbs to reach desired consistency. Sprinkle grated Parmesan cheese on top and bake 1/2 hour in 1 1/2-quart casserole.
Sift dry ingredients. Mix eggs, oil and berries with mixer. Combine together. Add nuts and mix until just moistened. Bake in greased floured pans or four 1 pound cans at 350° for 1 hour, less time for small loaves.
Spread almonds in shallow pan. Toast at 350° for 15 minutes or until lightly browned; cool. Combine dates, raisins, apricots and sherry, tossing well to combine; set aside. Blend cream cheese, Muenster cheese, mustard and salt; mix well. Stir in 1/2 cup almonds and sherry-fruit mixture. Turn out onto foil. Shape into a log; cover and chill until firm. Roll in remaining almonds and parsley before serving. Serve with assorted crackers. Makes 1 (8-inch) log.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared shell. Chill 3 hours or until set. Top with strawberries and desired amount of glaze.
Sift flour, baking powder and salt together. Cream margarine, sugar and egg. Beat until smooth. Add bananas and milk. Add flour mixture. Stir until well blended. Add nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake in a preheated 350° oven for 55 to 60 minutes. This bread is even better the next day.
Mix all together well with mixer. Add nuts last. Bake at 350° for 45 to 55 minutes.
Mix together all ingredients with the exception of the pineapple. Form into patties; place in baking dish, alternating meat patties and pineapple slices.
In shallow bowl or nonmetal pan, whisk together eggs, milk, cinnamon, sugar, vanilla and salt. Cut bread into 1-inch slices on the diagonal to make larger slices. Soak bread in egg mixture until all slices are evenly coated.
Put raisins in water and boil 2 to 3 minutes; drain. Mix all ingredients together with raisins. Put mixture in already made pie crust and bake until brown at 350°.
Heat oven to 350°. Coat potatoes with combined flour and seasonings. Place in a 12 x 8-inch baking dish. Heat Velveeta and milk over low heat. Add green pepper, onion and pimiento. Pour Velveeta sauce over potatoes. Bake at 350° for 50 minutes, or until potatoes are done. Makes 4 to 6 servings.
Cook the ingredients about 20 or 25 minutes in broth. Add cornbread, some slices of loaf bread and 4 eggs, which have been beaten, then set in refrigerator overnight.
Pour 2 cups boiling water into Jell-O and candy red hots. Dissolve gelatin in 1 cup cold water. When candy is melted and gelatin is dissolved, mix together. Add 2 cups applesauce. Mold and chill.
Melt margarine with milk and cool. Mix yeast, sugar and water. Let stand. Add 3 cups flour, salt and 5 tablespoons sugar to liquids. Beat well and refrigerate overnight.
Brown beef and add taco mix. Layer lettuce, meat, tomatoes, onion, beans and cheese; chill. When ready to serve, add crushed chips and dressing if you want.
In blender, blend pie filling until smooth. In large mixing bowl, combine pie filling, dry cake mix and eggs. Blend well; stir in nuts. Drop from tablespoon on greased baking sheet. If desired, sprinkle with sugar. Bake at 350° for 15 minutes or until light brown. Makes about 50 cookies.
Beat egg; stir in buttermilk, brown sugar and shortening. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill greased muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12.
Cream butter and sugar, then add flour. It will be stiff and crumbly, but carry on. Press into 8-inch square pan. Bake at 300° for 1 hour. Cool 10 minutes, then cut in squares.
Stew chicken and save juice for gravy. Bone chicken into bite size pieces. To the broth of the chicken, add one can creamed mushroom and one can golden mushroom soup. Rinse cans out with a little water. Add the chicken and simmer for about an hour. Add salt to taste.
Cream butter, shortening and sugar until light and fluffy. Add eggs, beaten well. Combine flour and baking powder to mixture. Add milk. Put in 10-inch tube pan. Cook at 325° for 1 1/2 hours or until done. Leave in pan for 10 minutes after baking. (Add flavorings to mix with milk.)
Have cheese at room temperature. Add other ingredients, shape into balls or logs and roll in chopped nuts. This will make 2 fairly large balls. If processor is used, process nuts, then onoin, then cheese. This way you won't have to wash processor until finished.
Mix all 5 cans together. Cover top with crushed potato chips or crackers. Bake for 30 minutes at 350°.
Mix all ingredients and divide among the 3 cans. Bake at 350° for 1 hour. Loosen in can with long knife after it has cooled 15 minutes. Finish cooling on rack. Good served with cream cheese. Also good to freeze.
*Use strawberries, cherries or other fruit. A 10 ounce package of frozen fruit or a 1 pound can of fruit will be sufficient.
Dissolve gelatin in boiling water in a large bowl; add cranberry sauce and next 3 ingredients, stirring until blended. Chill mixture to the consistency of unbeaten egg white. Fold in fruit. Pour mixture into a lightly oiled 6-cup ring mold; cover and chill until firm. Makes 10 to 11 servings.
Preheat oven to 350°. Beat the sugar and butter or margarine until fluffy. Stir in rest of ingredients. Drop from teaspoon, 2 inches apart, onto ungreased baking sheet. Bake for 8 minutes. Let cookies stand for 3 minutes before removing with a wide spatula. Makes about 30 thin, lacy cookies.