HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine hamburger, apricot preserves, eggs and bread crumbs together. Roll into balls. Place in greased 9 x 13-inch pan; bake at 350° for 20 minutes. Drain juice. Pour barbecue sauce over meatballs. Cook until bubbly. Great to put in crock-pot after the first 20 minutes on low for several hours.
Cream butter and sugar together until light. Beat in eggs, one at a time. Sift together the flour, baking powder and salt. Add to the creamed mixture alternately with milk, beating until smooth. Fold in the blueberries. Pour into a greased 9 x 13-inch baking dish; sprinkle with a mixture of the 4 tablespoons sugar and 2 teaspoons cinnamon. Bake at 375° for 40 to 50 minutes. Cut into squares and serve warm.
*May use enough fresh broccoli to cover bottom of a 13 x 9-inch pan.
Rinse strawberries and pat dry with paper towels. Set aside. Whisk other ingredients to blend thoroughly. Each recipe makes 3/4 cup of dip, enough for 6 servings.
Mix crab, onion, eggs, green pepper, mustard, cream, cayenne and bread crumbs. Form into 8 cakes; roll in bread crumbs. Fry until brown. These freeze well.
In a double boiler, melt chocolate and shortening. When melted, stir in sugar. Place mixture in a medium bowl. Cool. Beat until well blended. Add vanilla. Beat in eggs one at a time, mixing well after each addition. In another medium bowl, sift flour, baking powder and salt together. Stir flour mixture into chocolate mixture. Stir in chocolate chips. Refrigerate dough several hours or overnight. Break off small pieces of chilled dough and form into 1 inch balls. Roll balls in powdered sugar, covering completely. Place balls 2 inches apart on lightly greased baking sheet. Bake in a preheated 375° oven for 10 minutes.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving.
Cook ground beef until slightly brown. Cut onion and cook with beef for three minutes. Drain grease drippings off. Salt and pepper to taste. Add chili powder, tomatoes, rice, ketchup and mustard. Put in casserole dish and cover. Bake for 45 minutes. Uncover and put grated cheese on top. Put back in oven until cheese is melted.
Lay parsley in baking dish; add lemon slices. Place fish on top. Sprinkle with salt and pepper. Bake at 400° until tender. Mix sour cream and onion soup mix; spread over fish. Sprinkle with paprika. Broil until cream is slightly brown and bubbly (usually less than 5 minutes). Serve hot.
Pour butter over coconut. Add next 2 ingredients and mix well. Add powdered sugar. Mix well and form into small balls. Chill balls. Remove from refrigerator and dip individually into chocolate coating. Place on wax paper to cool.
Dissolve yeast in 1/4 cup of lukewarm water. Combine dry ingredients and cut into Crisco. Stir in yeast and buttermilk. Roll out and cut. Let rise or you can cook when first made. Dough may be covered and kept in refrigerator a week or longer. Use as needed. Bake at 450°. This is an old recipe.
Crush cookies fine in food processor. Blend margarine, cream cheese and sugar together. Mix milk with pudding mix. Mix pudding with cream cheese mixture until smooth. Add Cool Whip and gently fold together. Put a layer of crushed cookies in bottom of pot, then a layer of filling. Alternate layers, ending with cookies to resemble potting soil. Place artificial flower in center after refrigerating for at least 4 hours. Can be frozen.
Blend sugar, flour, milk, vanilla and baking powder together well (use blender). Melt margarine in casserole dish. Pour flour mixture over melted margarine. Pour fruit on top. Bake 45 minutes at 350°.
Peel apples and chop. Add sugar and vinegar; cook until thick on low heat, stirring to keep from sticking. Put in jars and seal.
Sift flour, salt and baking powder together. Cream the butter and sugar. Add eggs, vanilla and milk. Mix all ingredients well. Turn out on floured surface and roll to 1/2-inch thickness. Cut with cookie cutter. Place on greased cookie sheet and bake about 15 minutes at 375° or until lightly browned.
Heat oil in a nonstick frying pan and saute onion, carrot and green pepper, uncovered, for 5 minutes. Add zucchini and cook for another 5 minutes. Add garlic and eggs to the vegetables and season with salt and pepper. Stir gently until the omelette starts to set. When the omelette is set underneath, put it under the broiler to set the top. Do not let it get too firm or it will be rubbery. Cut the omelette in 1/2 and serve immediately.
Mix cornstarch, sugar, beaten egg yolks and salt together in pan. Stir in water, mixing until smooth. Cook until smooth and until it thickens. Add butter, lemon rind and juice; pour into pie shell.
Blend cheese with margarine. Stir in flour, salt and paprika. Wrap 1 teaspoon mixture around olive. Freeze. Take out when frozen. Bake frozen on ungreased cookie sheet 15 minutes at 400°.
Prepare the cake mix as directed on package and bake in a 13 x 9 pan. Remove the cake from the oven and poke holes at once down through the cake. After poking holes, combine pudding mix with the sugar and gradually stir in the milk. Beat at low speed for 1 minute. Before the pudding thickens, pour about 1/2 the mixture over the cake and into the holes. Allow the remaining pudding to thicken slightly. Spoon rest of mixture over the top to frost the cake. Chill at least 1 hour. Store in fridge.
Brown sausage and drain. Add Tabasco, garlic salt and pepper to sausage. Set aside. Cook grits. Mix all ingredients well.
Combine and mix well. Store in airtight container. Use 1 tablespoon plus 1 teaspoon to 1 cup hot water. Yields 33 servings.
Combine flour, baking powder, vanilla pudding, oleo, egg and milk in a large bowl. Beat 2 minutes at medium speed. Pour into greased 9-inch pie pan. Arrange peaches over batter in pie pan. Combine cream cheese, powdered sugar and peach juice in a small bowl; beat 2 minutes at medium speed. Spoon mixture over peaches. Combine sugar and cinnamon; sprinkle on top of mixture. Bake at 350° for 30 to 35 minutes. Serve warm or cold.
Cook macaroni according to package directions; mix well. While still hot, toss with Italian dressing; let stand 30 minutes. Add remaining ingredients and chill. Makes 6 servings.
Cover raisins with water. Add cloves and simmer 10 minutes. Add sugar, cornstarch, salt and pepper mixed together. Stir until slightly thickened and add the remaining ingredients.
Mix in	series	like pie dough. Leave at room temperature about 2 hours. Sprinkle milk lightly on mixture. Roll dough into a ball. Divide into two. Wrap dough in plastic wrap; flatten like a patty and refrigerate. Dough must be cold to roll out. Take out only a half a patty at a time to roll. Work dough in hands immediately before rolling to make soft. Roll dough on pastry cloth sprinkled with flour. Cut dough into 2-inch squares. Put 1 teaspoon of prune, apricot or strawberry filling in the center of each square.
Simmer chicken in water until tender, seasoning with salt to taste. Cool. Remove meat from bones and cut into bite size pieces. Cook vermicelli according to package directions. Over low heat, saute onion, garlic, green pepper and celery in butter. Add parsley and Worcestershire sauce. Stir in chicken, vermicelli, shrimp, soup and tomato sauce. Turn into greased shallow 2 1/2-quart casserole; top with cheese. Bake in a 350° oven for 45 to 50 minutes. Makes 4 to 6 servings.
Place 1 teaspoon oil and 1 tablespoon of popcorn in center of square piece of heavy-duty foil. Using French folds, crease edges of foil to create a pouch. Seal tightly but allow room for expansion. Tie pouch to a lengthy stick with sturdy string. Place pouch directly on coals. Shake constantly until popping ceases. Season as desired with salt, pepper and butter.
Bring cream cheese to room temperature and beat until smooth; beat in sugar gradually. Add eggs, one at a time, beating hard after each addition. Beat until smooth. Pour into crust and bake 25 minutes in preheated 300° oven. Remove from oven; cool. Spoon cherry pie filling over top. Chill in refrigerator for 3 hours.
Mix ingredients together and pour into 5-quart Dutch oven. Place 4 or 5 slices of bacon on top and bake at 450° until bacon is done. Or you can place in crock-pot and heat on stove on low heat for approximately 30 minutes. Do not overcook!
Bring butter and eggs to room temperature. In a mixing bowl, sift together flour and baking powder. In mixer, beat butter for 30 seconds. Add sugar to butter, 2 tablespoons at a time, beating on medium to high until light and fluffy. Beat in vanilla and almond extract. Add eggs one at a time, beating one minute after each addition. Gradually add flour mixture to butter mixture, beating on medium speed until combined. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 55 to 65 minutes or until cake is done. Cool on wire rack for 10 minutes. Remove from pan.
Crumble ground round in a 9 x 12-inch pan. Chop onion very fine. Over this pour the celery soup (undiluted). Cover with Tater Tots. Bake 1 hour at 350°
Spray 9 x 13-inch pan. Sprinkle coconut and nuts evenly over bottom of pan (can also add chocolate chips). Mix cake mix as directed on box. Pour over nuts and coconut. Blend margarine, cream cheese, sugar and vanilla. Pour or spread evenly over top of uncooked cake. Bake 40 to 45 minutes at 350°.
Combine dry ingredients. Add milk, eggs, butter and potatoes. Beat until smooth. Put in pie shell. Bake at 450° for 10 minutes. Reduce heat to 350°. Cook until done.
Mix all ingredients. Chill 24 hours. Form in shape of strawberries. Roll in red sugar. Add artificial green stem, if desired.
Mix and roll into balls (size of half dollars). Place on ungreased cookie sheet. Bake at 350° in the oven for 15 minutes, or until browned lightly. Makes 2 1/2 to 3 dozen.
In skillet, heat shortening or oil. Brown chicken pieces until golden. Remove from pan and place in a greased baking dish. Add soup. Bake, covered, in a 350° oven until tender, 45 to 60 minutes.
Cook sugar, vinegar, oil, salt and pepper until sugar is dissolved. Cool and pour over vegetables. Refrigerate for 24 hours. Will keep for 2 to 3 weeks.
Combine sugars, syrup, water and salt. Microwave on High in glass casserole for 5 minutes. Stir. Place back in microwave on High for 9 minutes. Beat egg whites and cream of tartar in mixer bowl until stiff peaks form. Pour hot syrup mixture over egg whites. Add vanilla. Beat until mixture holds its shape and loses its gloss. Drop by spoonfuls onto wax paper. Top with pecan half, if desired.
Prepare mix as directed on package. Bake at 350 degrees for 25 minutes in a 13x9x2 inch pan. Sprinkle marshmallows over hot brownies. Mix chocolate, milk, and butter in pan; heat until butter melts. In a bowl mix the chocolate mixture with powdered sugar and spread over marshmallows. Cool in pan. Makes 1 dozen.
Whip Miracle Whip, milk, sugar and vinegar together. Add remaining ingredients; mix well. Pour over macaroni shells and toss; let chill.
Prepare fettucini according to package directions. Drain. Gradually add milk to combine salad dressing and garlic in small saucepan. Heat thoroughly, stirring occasionally. Remove from heat; blend in egg. Toss with hot fettucini until well coated. Add remaining ingredients; toss lightly. Garnish with basil leaves, if desired. Makes 5 servings.
Mix the milk, sugar and room temperature cream cheese until smooth. Mix in the strawberry pie filling and Cool Whip and blend well. Pinch the angel food cake in bite size pieces and put into a large bowl. Add the pie filling mixture and mix well. Store in the refrigerator.
Brown ground beef and onion. Add remaining ingredients. Simmer 5 to 6 hours. Stir occasionally. Add a little water, if too thick.
Saute green pepper and mushrooms in butter until tender. Combine flour, salt and pepper. Add veggies and stir until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half and half. Cook over medium heat; stir constantly, until thickened and heated thoroughly. Divide filling evenly between patty shells. Yields 2 servings.
Beat eggs well. Add sugar, corn syrup, butter and vanilla. Spread chocolate chips and pecans over bottom of unbaked deep dish pie shell. Pour egg mixture over chips and nuts. Bake at 350° for 50 minutes. (Cover edge of crust with aluminum foil for part of the baking time if edges are getting too brown.)
Mix well, bake in a hearty warm oven and serve to mother everyday. She ought to have it in big slices. Yields: happiness. "We may be sure we are not pleasing God if we are not happy ourselves."
Drain pineapple, reserving juice. Add cold water to the juice to measure 1 cup. Stir boiling water into gelatin in a large bowl until completely dissolved. Stir in measured liquid. Refrigerate about 1 1/4 hours or until slightly thickened. Stir in whipped topping with wire whisk until smooth; refrigerate 10 minutes or until mixture will mound. Stir in rest of ingredients. Spoon into a 6-cup mold. Refrigerate 4 hours or until firm. Makes 10 servings.
Bake cake mix as directed on package in a 9 x 13-inch pan lined with wax paper that has been greased and floured. Remove from pan when cool. Slice cake into 2 layers.
After cutting the tomatoes, put in a cloth sack, squeeze all the juice you can get out before cooking. Then cut cabbage, onions and peppers. Mix with the uncooked tomatoes. Add 1 teaspoon salt. Mix well. Pour vinegar just enough to cover tomatoes. Cook only until tomatoes change color. You should not have any juice in them. Pack in jars and seal. You can use more seasoning if it doesn't taste like you want it to.
Grease a 9 x 13-inch pan. Set oven at 350°. Bake for 20 to 25 minutes. Mix all ingredients together. Spread into pan and bake.
Brown ground beef with chopped onion. Drain grease. Add spaghetti sauce. In a 9 x 13-inch pan, layer ingredients, beginning with meat sauce, then noodles, then cottage cheese and then Mozzarella cheese. Repeat layers two or three times. Sprinkle with Parmesan cheese. Add 1 tablespoon water to each corner. Cover with foil and bake in a 350° oven for 1 1/2 hours. Take off the foil for the last 15 minutes.
Melt butter in large pot. Cook onions until tender; add wine and boil 3 to 4 minutes. Add broth, water, Worcestershire sauce and Gravy Master. Cover and cook 1 hour.
Combine first 7 ingredients and blend thoroughly. Pour into ungreased 9 x 13-inch pan. Sprinkle dry cake mix over batter. Pour melted oleo over cake mix. Top with pecans. Bake at 350° for 1 hour and 15 minutes. Better to overbake, than underbake. Serve with whipped cream.
Combine cocktail sauce, brown sugar and mustard in baking dish. Fold in ham until well covered with mixture. Bake in preheated oven at 375° for 12 to 15 minutes (until mixture boils). Let cool 5 minutes and serve warm. Serve cool the next day over white bread. Makes a great cold sandwich. Serves 4. Delicious!
Put the water in a pot until it boils. Remove from heat and fill a cup 1/2 full. Fill to top of cup with milk. Put a tea bag in cup and keep in until it turns brown. Put in one teaspoon sugar, then stir. Eureka - You're done.
Mix mayonnaise, salt, pepper and onion. Add peas, cheese and diced eggs. Stir gently. Refrigerate.
Beat all ingredients together for 5 minutes. Bake at 300° for 45 minutes.
Mix all ingredients. Add 2 gallons water and place in freezer for 24 hours. This will make a slush, therefore you need no ice to serve. Serves 80.
Cream the butter and sugar. Add cinnamon and nutmeg. Add eggs, beaten slightly, then add applesauce to which soda has been added. Stir in half of the flour and use the other to flour the nuts and raisins. Bake at 350° for 2 hours.
Cook diced potatoes in a small amount of water. Brown sausage and drain off excess fat. Add minced onion, mix well and pour into 9 x 13-inch baking dish or pan. Bake for 30 minutes at 350°. Sprinkle with paprika and serve.
Prepare jello as usual, adding fruit, applesauce and lemon juice. Chill and set in refrigerator.
Make pasta curly noodles according to directions. While warm, sprinkle with Parmesan. Mix real good. Add more Parmesan, so it's all the way through. Add the dressing (not too much; just enough that it's not dry). Add all other ingredients. Mix well and refrigerate a couple hours or overnight. Enjoy.
Put meat in a skillet, add water. Chop and add vegetables according to cooking time needed. Add spices. Blend together tomato sauce, milk and cornstarch. Add to skillet. Simmer 45 minutes or until vegetables are tender and sauce is thick and glossy. Stir frequently. Serve over rice, noodles or biscuits. May top with chopped tomatoes, mixed nuts, coconut or raisins.
In a large bowl, combine dates, sugar, honey and butter. Add very hot water; let stand for 15 minutes. Preheat oven to 325°. Stir egg and vanilla into date mixture. In a separate bowl, combine remaining ingredients. Stir the flour mixture into the date mixture. Pour batter into a greased loaf pan and bake for 1 hour or until a wooden toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove the bread and place it on a wire rack.
In a bowl sift or mix together well the first 6 ingredients. Set aside. In a separate large bowl beat together the remaining ingredients. Gradually add the flour mixture to the pumpkin mixture and beat well. Spray a 9 x 13 inch baking dish with a non-stick cooking spray. Pour batter into the dish. Bake in 350° oven for 30 minutes or until a toothpick inserted in center comes out clean. Cool pan on a wire rack. Cool completely before frosting with whipped topping or your favorite frosting.
Sift dry ingredients together, mixing in liquid ingredients. Pour into 8-inch square pan which has been oiled or sprayed with cooking spray. Bake at 425° until golden brown. Yields 8-inch square or round pan.
Combine hamburger meat, seasonings, rice and 1 cup of tomato sauce with the slightly beaten egg. Mix together well. Roll into 1 1/2 to 2-inch balls and place into large skillet.
Put pineapple into strainer to drain while preparing other ingredients. Melt one stick of butter; mix with graham cracker crumbs. Press into bottom of 9 x 12-inch pan. Mix 2 sticks softened (not melted) butter with eggs and confectioners sugar. Mix for at least 15 minutes. Spread mixture on top of graham cracker crust. Slice bananas; place on top of mixture. Spread pineapple on top of bananas. Top with Cool Whip and cherries (cut in halves).
Ice ring can be made in jello mold with cherries and lemon/lime slices. Makes 50 to 60 servings.
Combine first 4 ingredients; mix well and chill. Add ginger ale just before serving. Yields 2 1/2 quarts.
Stir corn meal and salt into 1 cup boiling water. Simmer for 10 minutes or until the mixture starts to thicken, stirring frequently. Remove from heat and add milk gradually, stirring until thickened. Drop by tablespoonfuls on hot, greased griddle. Serves 7.
Mix all ingredients together. Pour in greased and floured pans and bake at 350° for 30 minutes or until done. Cool and serve plain or put on icing or ice cream.
Combine flour and soda, mixing well. Cut in the shortening. Mix until mealy. Add buttermilk, a little at a time, mixing well in between. Turn out onto a floured surface. Roll out and fold up at least twice. Cut dough to make biscuits of desired size (a cleaned soup can works very well). Place on a greased baking pan and bake in a 375° oven. Bake for approximately 15 minutes (until crust is at desired doneness). This could be more or less than 15 minutes, depending on your oven.
You can use all white sugar in this recipe. Mix the ingredients and roll into ropes. Cut into 1/2-inch pieces and bake 7 minutes in 400° oven.
Mix until crumbly the first 5 ingredients. Press half of the crumbs into a greased 9 x 9-inch pan. Cover with 4 cups diced rhubarb. Combine remaining ingredients. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake in 350° oven for 1 hour.
Mix all ingredients together. Add horseradish and lemon juice to taste. Chill well. Serve with crackers. Can be made ahead and frozen.
Mix together. Beat for 4 minutes. Bake in jelly roll pan or a 9 x 13-inch cake pan at 350°.
Cream butter, sugar, egg and vanilla. Stir in flour and salt until well blended. Pat into 13 x 10-inch rectangle on greased pan. Bake 20 to 25 minutes until browned (will be soft). Melt chocolate in microwave on 50% power for 1 to 2 minutes. Immediately place melted chocolate on top. Sprinkle with nuts. Yields 6 to 7 dozen.
Dissolve beef bouillon cube in boiling water in a large bowl. Add all other ingredients except tomato sauce and blend well. Bake on a rack in a baking pan for 1 hour at 350°.
Cook the spaghetti and drain. Mix all ingredients together. Mix the day before. This makes a large salad.
Beat Cheddar cheese and cream cheese together until well blended. Mix in next 4 ingredients. Chill until firm enough to shape into a ball. Roll in nuts to coat. Chill until 1/2 hour before serving. Serve with Sociables crackers. Makes 1 (4-inch thick) ball.
Chill ingredients prior to mixing. Just before serving, pour ingredients over block of ice and stir well.
Layer in order given in deep casserole dish; cover. Bake for 30 minutes in 350° oven. To brown topping, remove cover for the last 5 to 10 minutes. Freezes well. Serves 6 to 8.
Boil chicken until real tender. Tear off into small pieces. Line a large, buttered casserole dish with chicken pieces. Pour cream of chicken soup over top, then add milk. Dampen dressing mix with water or broth. Sprinkle over chicken mixture. Bake at 350° for about 30 minutes or until hot and bubbly.
Shred lettuce. Finely chop cauliflower. Add chopped onion and crumbled bacon. Mix mayo, sugar and cheese together and add to salad just before serving.
Mix all dry ingredients, except cornmeal. Add cornmeal; combine egg, milk and shortening. Stir. Bake 25 minutes at 450°.
Cream sugar and shortening. Add eggs and beat. Sift dry ingredients together and add alternately to creamed mixture with pears. Add raisins and walnuts. Mix thoroughly. Bake at 350°.
Mix cocoa and hot water. Let dissolve. Add other ingredients. Cook 15 minutes at 350°. If you don't have sour milk, mix milk with 1 capful of vinegar.
Melt butter on top of stove and add cream cheese. Drain corn and add to mixture, along with the rest of ingredients (except red pepper). Put mixture in a 2-quart casserole dish. Top with red pepper. Bake at 350° for 25 to 30 minutes.
Marinade meat with first 3 ingredients in shallow dish for 8 hours. Remove meat and mix marinade with all other ingredients. Pour over roast. Bake at 350° for 2 1/2 to 3 hours or until tender.
This recipe is taken from a 1911 cookbook: Use the juice of half a lemon in a glass of hot water, taken just before breakfast, as a successful substitute for Calomel and all other alternative drugs. When one rises in the morning, headachy and dull, with what "Wang" describes as a "dark brown, fuzzy taste in the mouth and dumb nausea weighing upon the stomach like a forty horse-power nightmare," let one try this prescription, repeating it for two days thereafter.
Cook frozen vegetables individually as directed. Drain. Add other ingredients. Place in buttered casserole. Top with Ritz crackers, crumbled and tossed with 2 to 3 teaspoons of melted butter (1/4 cup butter to 1 1/2 cups Ritz crackers). Bake at 350° for 30 minutes.
Place chicken in baking dish. Place cheese slices on chicken. Combine cream of chicken soup and milk; pour over chicken. Sprinkle stuffing mix over everything. Drizzle melted butter over stuffing mix. Bake in a 350° oven for 50 minutes.
Heat oven to 375°. Mix cake mix, margarine and water until well blended. Pat into a greased 13 x 9-inch baking pan. Mixture should be fairly stiff, not soupy. Bake for 20 to 22 minutes. Layer marshmallows, candies and peanuts over crust. Bake 2 to 3 minutes longer, or until marshmallows begin to melt. Cool and cut into squares. Makes 24.
Cook pineapple, sugar and flour until thick. Set aside and cool. Line cooled pie crusts with sliced bananas, coconut and nuts. Pour pineapple mixture over bananas and let stand in refrigerator. Top with Cool Whip. Makes 2 pies.
Boil chicken and debone. In chicken broth, cook spaghetti until tender and then drain.