HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake meatballs and drain. Chop onion and slice green pepper. Put in crock-pot. Stir in tomato sauce and tomato paste. Add pineapple chunks, meatballs, oregano, salt and pepper to taste.
Combine sugar, white corn syrup, water and cornstarch. Boil for 2 minutes, stirring constantly. Remove from heat. Add cinnamon and evaporated milk. Delicious served over French toast or apple pancakes.
Drain and wash beans. Add green pepper and onion. Marinate overnight in oil, salt, pepper, vinegar and sugar.
Brown meat; pour off excess fat. Add next 4 ingredients. Cover and simmer 40 minutes. Cook noodles in salted boiling water until tender; drain and rinse in cold water. Place half of noodles in a 9 x 13-inch baking dish. Cover with 1/3 of sauce and 1/2 Mozzarella cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before serving. Serve with salad and rolls.
Using mixer, cream together cheese and margarine. Add flour, pepper and Rice Krispies. Hard to mix. Possibly you need to mix with your hands. Form into balls and flatten. Press fork in top once each way. Bake in 350° oven for 18 to 20 minutes until lightly browned. Store tightly covered.
In a mixing bowl, combine all the ingredients until smooth. Chill for 30 minutes. Beat until stiff peaks form. Store in refrigerator.
Saute beef and onion in butter until onion is tender. Blend in flour, salt, pepper, milk, eggs and sauce. Add 1 cup of Cheddar cheese. Pour into pie shell; sprinkle remaining cheese over top. Bake at 425° for 20 or 25 minutes. Allow to cool 20 minutes before serving. Serves 6 to 8.
Combine cocoa, 1 cup sugar, flour, salt and milk in double boiler. Cook until thickened. Stir while cooking. Stir in beaten egg yolks. Cook 2 minutes and add butter and vanilla. Cool. Pour into baked pie shell. Beat the egg whites with cream of tartar until foamy. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until mixture stands in peaks. Spread on pie. Bake in oven at 300° for 20 minutes or until brown.
Mix together soup, oil, salt, dill weed, sugar, cider vinegar and pepper. Heat. Then add onion, green pepper and carrots. Chill at least 2 hours. Serve cold.
Mix eggs, pie filling and almond flavoring together until well blended. Add dry cake mix and stir until well mixed. Spread in greased 9 x 13-inch pan and bake at 350° for 30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool on cake rack.
Drain and chop artichokes. Saute onion and garlic. In a bowl, beat the eggs. Add bread crumbs and spices. Stir in cheese, parsley, onion and artichokes. Turn into a 7 x 11-inch pan. Bake at 325° for about 30 minutes. Let cool in pan, then cut into squares. Serve cold or reheat.
Cook rice for 7 minutes and set aside. In skillet over medium heat, cook chicken in margarine. Stir in seasoning mix and water. Cook, stirring often, until it thickens, about 3 to 4 minutes. Combine rice, 1/2 cup salsa, egg and 1 cup cheese. Press on bottom and sides of a 9-inch pie plate; sprinkle in 1/2 cup cheese. Top with chicken mixture. Bake at 350° for 20 minutes. Top with remaining cheese; let stand for 10 minutes. Garnish as desired. Serve with remaining salsa.
Line rectangular Pyrex dish with aluminum foil. Place bluefish fillets in it. Combine mayonnaise, buttermilk and lemon juice. Pour over fish. Bake at 350° until fish flakes (approximately 1/2 hour). Put under broiler for a few minutes.
Using an electric mixer, cream butter. Add sugar and cocoa; beat until creamy. Add egg; beat until fluffy. Sift flour with baking soda. Add 1/2 cup flour mixture to creamed mixture; blend well. Add 1/2 cup sour cream; blend. Alternate 1/2 cup flour and 1/2 cup sour cream, blending well after each addition, until all ingredients are used. Bake in paper lined muffin tins at 350° for 20 to 25 minutes. Frost with powdered sugar. Makes 2 dozen.
Mix flour, margarine and nuts together. Spread in a 9 x 13 pan and bake for 12 minutes (or until lightly brown) at 350°. Cool.
Saute onion in 4 tablespoons oleo until soft. Stir in flour and water. Cook over low heat, stirring until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli; add eggs. Mix gently until blended; turn into a 1 1/2-quart casserole dish. Cover with cracker crumbs. Dot with remaining oleo. Bake at 325° for 30 minutes.
Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie crust. Refrigerate, uncovered, at least 8 hours, until set. Garnish with strawberry slices and mint leaves. Makes 12 servings.
Cream the cream cheese with egg and salt. Add 1/3 cup sugar and beat with beater. Stir in chocolate bits. Combine dry ingredients. Add remaining ingredients. Fill well greased baking tins or use paper baking cups with chocolate batter 1/2 full. Spoon heaping teaspoonful of cream cheese batter on top of each. Sprinkle with chopped nuts. Bake at 350° for 25 minutes. Makes 18 to 20.
Slice bread diagonally, almost through. Mix first 3 ingredients and spread between bread slices and on top. Sprinkle bread with paprika and parsley flakes. Wrap bread in foil, bake in preheated oven at 400° for 20 minutes. Makes 6 servings.
Simmer chicken breasts until tender, chop into bite size pieces. Saute celery and onion in 1 1/2 Tbsp. margarine. Mix with chicken, soup, chestnuts, mushrooms and mayo. Pour into long rectangle baking dish. Cover with crescent rolls to make crust. Top with cheese and almonds. Bake at 350 for 30 minutes.
Sift flour; measure and sift together with baking soda, baking powder and salt. Combine butter and sugar, blending well. Add melted chocolate, then eggs, one at a time, beating well after each addition. Add sifted dry ingredients alternately with milk. Fold in nuts. Drop by teaspoon on a greased baking sheet. Bake at 400° for 10 to 12 minutes.
Melt oleo and shortening. Add sugars and vanilla. Cool. Stir in eggs, water and oats. Mix 1 cup flour with salt, soda and baking powder. Add to shortening mixture. Add remaining flour, nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Yields 25 dozen. These freeze well.
Grind together, using coarse blade of grinder, the cabbage, onions, peppers, carrots and then add salt and mustard seed. Let mixture stand for 2 hours. Squeeze mixture well. Then add sugar, vinegar and celery seed. Cover mixture and let stand one hour or more. Mix well and pack in hot jars and seal. Makes about 6 pints.
In a 9 x 13 pan make brownies according to package directions. Cool and top with jam, then raspberries. Top with Cool Whip and chill. Cut into squares and serve.
Cut bread in chunks and saute with butter and oil. Place on cookie sheet and bake at 350° for 10 to 15 minutes.
Lightly steam trimmed asparagus approximately 10 to 12 minutes. Combine all the remaining items and chill. Pour over asparagus immediately before serving.
In saucepan melt butter. Stir in dry pudding mixes and milk. Bring to boil for 1 minutes. Remove from heat. Beat in sugar. Stir in vanilla and nuts. Pour batter into 1 1/2 inch baking dish. Garnish with walnuts.
Stir all together. Cook over moderate heat, stirring often. Leftovers are good for this. May add more pepper to taste, also salt, if not seasoned enough.
Mix all, except bananas, together. Chill. Add sliced bananas 1 to 2 hours before serving.
Mix tea, sugar and water altogether. Add orange juice, lemonade and apricot brandy. Freeze. Use as needed.
Cream butter, add brown sugar, eggs, mandarin rind, mix well. Mix flour and baking soda together, add to butter mixture. Mix in pecans. Shape dough into long rolls about 2-inches wide. Wrap in waxed paper, chill. When ready to bake, slice 1/4-inch slices, place on cookie sheet, bake 350° 12 to 15 minutes. Cookie dough rolls can be refrigerated for up to a month. Makes 75 cookies.
Cream butter and sugar. Add eggs, one at a time. Roll nuts in	flour.	Sift soda and salt into the remaining flour. Add flour and buttermilk alternately.	Add nuts. Bake 1 hour and 15 minutes at 325°.
Put ham and bologna through meat grinder. Cut up boiled eggs and Cheddar cheese into small pieces and add to ham and bologna. Add relish and mayonnaise and enjoy!
Combine sugar and butter, beat well. Add eggs, one at a time, beating at least 2 minutes after each addition. Blend in chocolate and vanilla. Mix well. Pour over crust. Refrigerate at least eight hours before serving. Cut into 12 wedges. Garnish with whipped cream and chocolate curls.
Mix all ingredients. Bake in 8-inch pan in 350° oven for 30 minutes or until set.
Mix soda and yogurt in a bowl until it foams up. Add immediately to flour and mix until fairly smooth. Add a little water if too stiff. Fry in a small amount of safflower oil (or similar). Good for dieters. Serve with applesauce, or brown sugar, for lower calories.
Mix all ingredients together and spread on a greased cookie sheet. Bake at 350° for 15 to 18 minutes. Spread immediately with peanut butter (a thin layer). Cool in refrigerator. Melt a large Hershey bar or 6 regular bars in a double boiler; spread evenly over the cake. Best kept in the refrigerator.
Brown onion and bacon. Drain. Mix ingredients in 2-quart casserole. Bake at 350° for 45 minutes.
Use a big pot! Cook chocolate pudding according to directions. When it starts to thicken, pour in cake mix. Put in 9 x 13-inch pan. Sprinkle with butterscotch chips, chocolate chips and walnuts. Put in oven and bake as instructed on cake mix box. A zillion calories per serving.
Drain beans and sprouts and put into baking dish. Add onion and soup. Mix well. Bake at 375° for 30 minutes. Top with French onion rings for last 10 minutes.
In mixer bowl,	cream the 1/2 cup sugar and shortening. Add egg yolks,	one at a time, beating well after each addition. Stir in milk and vanilla extract. Combine flour, baking powder and	1/4 teaspoon salt; add to creamed mixture and beat until smooth. Pour into 2 greased 9-inch cake pans. Beat egg whites with pinch of salt and cream of tartar until soft peaks form. Beat in 3/4 cup sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Divide meringue between pans, spreading over batter. Sprinkle with almonds and 1 tablespoon sugar mixed with the cinnamon. Bake at 350° for 30 minutes. Turn out onto rack to cool.	Using second rack, turn again so meringue is right side up. Save any almonds that may fall off for garnish. No	more than 6 hours before serving, place 1 layer, meringue side up, on serving plate. Spread with 3/4 of sweetened whipped cream flavored with vanilla and fruit. Top with remaining layer, meringue side up;	garnish with remaining cream and more fruit. Serves 10 to 16.
Drain and reserve pineapple juice. Prepare Jell-O according to package directions. Add pineapple and pour into 9 x 12-inch glass dish. Top with miniature marshmallows and let congeal.
Mix condensed milk and lemon juice. Add pineapple, coconut and nuts. Fold in Cool Whip. Pour into pie shell and refrigerate several hours before serving. Can be garnished with chopped nuts or cherries, if desired.
Mix cake mix as directed on package. Spray pan with Pam. Bake. When done poke holes in cake. Pour milk over cake. Mix Cool Whip, coconut and vanilla. Pour over cake. Chill overnight.
Chill the Kool-Aid, pineapple juice and ginger ale separately. Mix in punch bowl just before serving.
Cream sugar and Crisco. Add eggs; beat well. Add sifted dry ingredients alternately with buttermilk. Add coconut flavoring and coconut last. Beat well. Bake in greased and floured Bundt pan for 1 hour (350°). Leave in pan to cool. While cake is still warm, mix 1 cup sugar and 1/2 cup water. Boil 1 minute and add 1 1/2 teaspoons coconut flavoring. Punch holes in cake and pour sugar mixture over cake. Can put powdered sugar frosting on cake when cool, if desired.
Combine boiling water, lemon jello and cider vinegar. When cool, add the cream cheese blended with mayonnaise. Add celery, green pepper, eggs and corned beef. Pour into lightly oiled 8 x 10-inch pan. Refrigerate overnight.
Sprinkle salt, garlic salt and pepper over chicken. Place peanut oil in skillet and brown chicken strips until done. Dip in honey mustard mixture. Roll in chopped peanuts. Serve on a bed of fried rice. Garnish with red bell pepper, spring onions and parsley.
Mix and roll into balls the first 4 ingredients. Put on cookie sheet and chill. Melt chocolate chips in double boiler with paraffin. Dip balls in this mixture and return to cookie sheet.
Cut the meat into cubes and fry until golden brown in margarine. If using leftovers, this will only take a few minutes; with fresh meat, you should allow a longer time for cooking. Drain well. Put into a casserole dish. Fry chopped onions and apples and add to meat. Fry curry powder very well. Fry flour 2 to 3 minutes. Gradually add stock; mix and boil 2 to 3 minutes. Add seasoning, raisins, tomatoes, etc., and pour over meat. Cover casserole and cook gently in a moderately hot oven at 400° for 1 1/2 hours. Serve over boiled rice.
Beat egg whites until stiff. Add sugar gradually. Add cinnamon; fold in ground pecans. Set aside 6 tablespoons of egg whites with sugar before adding cinnamon. Top each cookie with a small amount. Bake at 350° for 12 minutes. Dropping by teaspoon makes 10 to 12 dozen.
Brown meat and onion. Stir tomato sauce and seasonings into meat mixture. Simmer 15 minutes. Cook noodles 3 to 5 minutes; drain and combine with sour cream. Start with noodles and alternate layers of noodles, meat and cheese. Cover with foil and bake at 350° for 45 minutes. Remove foil and sprinkle cheese on top and cook for additional 15 minutes.
Saute the beef, celery, onion, green pepper and garlic until tender. Add water, tomato paste and remaining ingredients, except the beans. Reserve 1 cup of sauce for Biscuits. Add beans and simmer. Prepare Biscuits.
Grease a 9 x 13-inch Pyrex dish or pan. Spread pie filling in bottom of dish. Sprinkle with cinnamon. Spread dry cake mix over filling. Sprinkle with pecans. Melt margarine and pour over all. Bake at 350° for 45 minutes to 1 hour or until brown.
Melt butter in deep 9-inch round skillet or baking pan. Add brown sugar. Stir over low heat until sugar is dissolved. Cut pineapple in half and arrange with cherries in bottom and around sides of pan. Prepare cake mix. Fill prepared pan 3/4 full and bake at 325° for 30 to 40 minutes. While cake is hot, run knife around cake edge and invert cake on serving plate. (May use leftover batter for cupcakes.)
In a large bowl, combine the apples, pineapple tidbits, celery, pecans and raisins. In a smaller bowl, mix together the sour cream, salad dressing, sugar and orange juice. Pour over first mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Toss again just before serving.
Layer in a large bowl: lettuce, celery, onion, cauliflower, cucumber, tomatoes, pepper and carrot on top. Serve with salad dressing.
Mix first 4 ingredients. Add dry ingredients and vanilla. Spread 1/2 of batter into 13 x 9-inch greased pan. Spread 1/2 of chocolate chips over batter, then add 1/2 of sugar, cinnamon mixture. Repeat with batter, chocolate chips and cinnamon-sugar mixture. Bake at 350° for 30 minutes.
Saute onions and add the okra. Cook until okra is blended, about 10 minutes. Add tomatoes. Stir and simmer until okra is done. A small amount of flour may be added for thickness; either flour okra before adding to onions or while okra and tomatoes are simmering. Serve with hot corn bread.
Brown ground meat. Add chili powder, taco mix, tomato sauce and water. Cook over moderate heat about 8 minutes. Pour over Fritos on plate and serve. Cover with chopped lettuce, onions, tomatoes, olives, grated cheese and salsa, if desired. Serve Ranch Style beans on the side, if desired.
Boil sugar, butter and milk until sugar dissolves and add vanilla. Stir in chocolate chips until dissolved. Add oats, coconut and walnuts. Stir until well coated and drop by teaspoonfuls on wax paper. Cool until firm.
Mix dry pudding mix in large bowl with pineapple. Add Cool Whip, marshmallows, and nuts. Blend well. Chill before serving.
Sift flour, soda, cream of tartar and salt. Work in Crisco and sour milk. Bake at 400° for 25 minutes. Makes 8 biscuits.
Melt chocolate and margarine over low heat. Set aside to cool slightly. Beat together sugar and eggs. Sift flour, baking powder and salt into sugar and egg mixture. Thoroughly stir in melted chocolate and margarine; add nuts. Pour into a greased pan. Bake at 350° for 30 minutes.
Cook meat and brown slightly. Add peppers and onions. Then add garlic, beans, chili powder and cumin. Simmer 15 minutes. Add remaining ingredients. Simmer for about 1 hour.
Cream butter and sugar. Add soda and eggs. Add dry ingredients to flour and blend well. Add pecans and raisins; mix well. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees about 15 minutes.
Crumble saltines in bottom of 8-inch aluminum pie pan (this is crust). Put dates and pecans on crust. Beat egg whites until stiff. Fold in 1 cup sugar and add the flavoring. Pour this mixture onto pecans and dates. Bake at 350° for 30 to 40 minutes.
Combine first four ingredients in mixing bowl. Beat well and stir in chocolate chips; set aside.
Combine turkey, noodles, and peas in a 2 qt. buttered casserole dish. Melt 2 Tbsp. butter in a saucepan. Saute onion and mushrooms; blend in soup, milk, seasonings. Pour soup mixture over meat; top with shredded cheese. Bake in a 350° oven for 20-30 minutes.
Cream butter and sugar. Add egg yolks, one at a time. Add vanilla. Add dry ingredients and milk alternately. Mix well. Add walnuts. Blend just enough to blend well. Add beaten egg whites. Fold into batter. Pour into a tube pan and bake at 350° for 1 hour. Turn out and let cool.
Cut chicken so it will fit into covered pan. Add desired salt and pepper. Cover with water. Cook until done. Let cool and take chicken off bones. Save broth. Saute pepper and onion in margarine in large saucepan. Do not brown. Cook spaghetti in chicken broth (the spaghetti will absorb most of the broth but do not drain). In the large saucepan with pepper and onion, add cubed cheese, chicken and Ro-Tel tomatoes. Mix lightly until cheese melts. Mix in peas. Pour sauce over spaghetti. Pour into 2 casserole dishes. Bake in a 350° oven for about 45 minutes. This freezes well. Do not reheat in microwave.
In food processor with metal blade, combine prunes and hot water. Cover; process approximately 2 to 3 minutes or until nicely pureed. In a big bowl, put the prune mixture, 1 cup sugar, molasses and egg whites. Mix well. Stir in flour, baking soda, cinnamon, ginger and cloves and mix thoroughly. Cover and refrigerate 2 to 3 hours.
Separate eggs; beat yolks until light and fluffy. Slowly add 1/2 of the sugar, beating well. Add vanilla; gently fold in flour mixture, using water to lighten the batter. Beat egg whites until frothy. Add remaining sugar gradually. Beat until soft peaks form. Gently fold mixture into egg whites. Spread in a large jelly roll pan that has been greased and lined with waxed or parchment paper. Bake 15 minutes at 400°. Turn out on a towel sprinkled with confectioners sugar. Peel paper off. Let cool slightly and roll up.
Bring 2 cups water to boiling in saucepan; add soup mix and simmer, covered, for 10 minutes. Stir in sugar, salt, cheese and shortening. Cool to lukewarm. Sprinkle yeast on warm water in large bowl; stir to dissolve. Stir in onion soup mixture and 2 1/2 cups flour. Beat with electric mixer at medium speed, scraping the bowl occasionally, 2 minutes or by hand until batter sheets from spoon. Mix in remaining flour, a little at a time, first with spoon and then with hands, until dough leaves the sides of bowl. Dough will be moderately stiff.
Bake at 300° in oven. Cook to desired thickness. Seal in sterilized jars.
In unbaked pie crust, pour 1 cup pecans. Using mixer or blender, combine remaining ingredients. Pour over pecans in crust. Bake for full 50 minutes at 350°.
Combine meat, bell pepper and onion; brown and drain. Stir in remaining ingredients. Spoon into a lightly greased casserole dish. Bake, uncovered, at 350° for 30 minutes. Yield: 4 to 6 servings.
Dissolve 1 package jello in 1/3 cup hot water. Add crushed pineapple, nuts and crushed bananas. Add the frozen strawberries. Mix and let congeal. Spread the sour cream, beaten at room temperature, over first layer.
In a large saucepan combine granulated sugar, water and light corn syrup. Cook over medium heat, stirring occasionally to 238° (soft ball stage in cold water). Stir in peanuts. Continue to cook and stir to 285° (hard cracking stage). Quickly stir in butter and baking soda. Pour and spread thin on 2 greased baking sheets. Cool. Break into pieces. Makes about 1 pound peanut brittle. We've been making this candy since 1974.
Cut vegetables into bite size pieces. Heat oil in skillet. Put in vegetables and stir-fry. Then add chicken broth. Make thickening with cornstarch and slowly pour into skillet and stir. Then add chicken, bean sprouts and soy sauce. Serve over rice or chow mein noodles.
Heat oven to 300°. Rack height second to lowest level. Using big aluminum roasting pan or broiler, wrap outside of pan in heavy-duty foil and crunch down around top. Put 1-inch of water in roasting pan. Combine first 4 ingredients: crumbs, cocoa, sugar and butter. Press in spring-form pan. Beat cream cheese and add condensed milk. Beat slowly until smooth. Add eggs and vanilla. Mix 1/2 cup mini chips with flour and then swirl into mixture. Pour mixture on crust. Sprinkle 1/2 cup chips on top. Bake 1 hour until center is set. When done, ease foil away from pan. Set on a rack; cool to room temperature. Run knife around the pan and release. Refrigerate.
Drain the pineapple. Mix with the other 4 ingredients. Chill 24 hours before serving.
In crock-pot, layer half the ham, potatoes and onion. Sprinkle with salt, pepper and half the cheese. Repeat layers; then spoon soup over top. Cook on low 8 to 10 hours.
Peel and cut vegetables into chunks and cook in water covered with salt until almost done. Add prunes through lemon juice covering until cooked. Combine the last two ingredients and stir into the vegetable liquid to thicken. Serves 6.
Combine and beat thoroughly sugars and shortening. Add eggs, 1 at a time, beat well. Sift together flour, soda and baking powder. Add to creamy mixture. Add cereal, oatmeal and coconut. Roll into balls and flatten with thumb. Bake at 350° for 12 minutes.
Cook sugar, milk and dates until it forms a soft ball (238°). Remove from heat and add nuts and stir until hard enough to form a ball. Pour mixture onto a greased tea towel and form into a loaf shape. Wrap in Saran Wrap and store in refrigerator.
In skillet over medium heat, cook beef and onion until beef is brown and onion is tender. Drain off fat. Stir in soup, water, Worcestershire sauce and cheese. Add macaroni. Reduce heat to low, cook until heated thoroughly, stirring occasionally.
Cut fat from meat and slice into strips. Heat oil in a large frying pan and cook meat until evenly browned. Remove meat from frying pan and set aside. Add onions to fat in pan and cook over medium heat until soft, about 10 minutes. Stir frequently. Stir in garlic and season with salt and pepper. Continue to cook for 2 to 3 minutes. Arrange half of browned meat in bottom of two-quart casserole. Spread with half of the onions. Repeat layers. Add consomme and sugar to frying pan, stirring to dissolve sugar. Bring to boil. Add spices and pour over meat. Pour in beer until meat is covered.
Cream the cream cheese with sugar; add cranberries, pineapple and walnuts. Mix together thoroughly. Fold in whipped cream and marshmallows. Pour into a large Pyrex dish (9 x 13-inch) or salad mold. Freeze about 8 hours. Let sit at room temperature a few minutes before serving.