HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground round and sausage; drain well and set aside. In heavy skillet, brown in 1/2 stick butter the bread crumbs. Add sausage and ground round to bread crumbs and mix well. Turn off heat. Grate (on coarse) the hard-boiled eggs. Add to meat and crumb mixture. Add parsley, salt, pepper and oregano. Add Mozzarella cheese, Parmesan cheese and Romano cheese. Drizzle with melted butter if dry (consistency of corn meal). Lay slices of meat flat on waxed paper and spread with bread, meat and cheese mixture. Roll up (small end to large end) jelly roll fashion and secure with toothpicks. Slice into 1 to 1 1/2-inch pinwheels (3 to 4 per slice of meat). Place in shallow, lightly greased pan or dish and bake at 325° to 350° for 30 minutes until meat is brown. Make ahead and refrigerate. Remove and bring to room temperature. Don't let meat dry out. Drizzle with melted butter on top. Serve with a good tomato-spaghetti sauce, heated and served separately.
Cut up cabbage with knife. Grate small onion on top of cabbage. Sprinkle sugar over cabbage and onions. Pour sauce over cabbage mixture. Refrigerate at least 4 hours. Toss lightly just before serving.
Mix all ingredients well. Pour in pie shell. Bake at 350° for 40 minutes. Beat egg whites with 3 teaspoons sugar and put on top of pie. Chop peppermint candy and put on top egg whites. Brown top of pie.
Melt oleo and add flour. Add milk, chilies and cheese to mixture. Heat until all blended well.
Mix all ingredients except crackers together. Crush crackers and use 3/4 in casserole. Mix well. Place in baking dish and sprinkle remaining crumbs on top. Bake for 35 to 45 minutes at 350°.
Stir cornmeal into 1 cup of cold water; set aside. Bring 3 cups of water and salt to a boil in large saucepan. Add cornmeal mixture to boiling water gradually, stirring constantly. Cook for 5 to 10 minutes or until thickened, stirring frequently. Serve with sugar or milk or chill in pan; slice and fry.
Melt butter. Combine mayonnaise and mustard. Mix together in shallow bowl. Dip chicken in liquid, coating evenly. Roll chicken in herb stuffing mix. Preheat oven to 325°. Bake, foil covered, for 70 minutes at 325°. Bake, uncovered, an additional 10 to 20 minutes.
Heat in heavy saucepan all but 1 square of chocolate with 1/4 cup milk until completely melted. Beat in cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust evenly. Grate 1 square of chocolate. Sprinkle over top of pie. Freeze until set. Let thaw at room temperature until pie can be cut.
Drain about half of liquid from beans. Combine vegetables. Make a marinade of remaining ingredients. Pour over vegetables. Refrigerate for 24 hours before serving. Makes 12 servings.
Stir yeast, flour, milk, sugar and salt together. Add margarine and water. Mix until smooth. Stir in 3 cups flour. Cover and let rise 15 minutes. Turn out on floured board; knead until it doesn't stick to hands. Pat or roll out to about 3/4-inch thickness. Cut with glass or biscuit cutter. Put on greased cookie sheet. Let rise 15 minutes. Bake at 400° for 10 minutes.
Dissolve jello in water, then mix in cream and mayonnaise well. Add rest of ingredients and stir well. Set in the refrigerator until congealed, 2 to 3 hours.
Fill ice cube trays with cranberry juice. Freeze until solid, about 3 hours or overnight. For tea, bring 1 quart water to full boil. In heatproof bowl or pitcher, pour boiling water over tea. Let stand 5 minutes, until desired strength. Remove tea bags; discard. Add mint sprigs and lemon peel strips. Chill 1 hour. Strain and discard mint and lemon peel.
Recipe can be doubled, tripled, etc., depending on how much rind you have. Grate rind slightly to release oil from cells. Cut into thin strips and place in heavy pan. Cover fruit the 1 1/2 cups water. Bring slowly to the boiling point. Simmer ten minutes or longer to remove bitter taste. Drain and repeat this process at least three times, draining well after each time.
Combine margarine, sugars, egg, vanilla and peanut butter. Add dry ingredients. Mix well. Form small balls. Spray small tart size muffin tins. Place 1 ball in each tin. Bake at 350° for 8 to 10 minutes. Let stand about 1 minute. When removed from oven, place 1 miniature Reese's cup on center of each tart. Remove from tins in 15 minutes.
Drain pineapple, reserving juice; add water to juice to make 1 cup. In large saucepan, combine juice mixture, broth, peas, mushrooms, celery, onion and soy sauce; bring to boiling. Cover; simmer for 5 minutes. Blend cornstarch with 3 tablespoons cold water; add to saucepan. Cook and stir until thickened and bubbly. Cut up pineapple. Stir pineapple, turkey and water chestnuts into saucepan; heat through. Serve over hot cooked rice. Serves 8.
Melt caramels and butter in double boiler or heat in microwave for 1 minute. Stir, then heat about another minute. Do not heat very long at a time. After melted, add chopped pecans. Mix Hershey bars with paraffin in double boiler. Do not heat in microwave. Dip candy and place on buttered wax paper to cool.
Mix butter and peanut butter in large bowl. Add sugars and beat. Add eggs and milk; beat. Sift dry ingredients and add to wet ingredients. In 15 x 11-inch pan (jelly roll pan), spread batter. Bake at 325° for 20 to 25 minutes or lightly golden brown.
Combine sugar, flour, salt and egg yolks; beat. Add juice and rind; stir in milk. Fold in beaten egg whites. Bake at 420° for a few minutes, then at 350° for 35 minutes.
Mix sugar, oil and eggs. Add apples (diced). Sift together flour, salt, cinnamon, nutmeg and baking soda. Add to apple mixture. Pour into a 9 x 13-inch greased cake pan. Bake at 350° for 50 minutes. Preheat oven. Serve it hot, warm or cold. May be eaten with Cool Whip. Serves 8.
Cook broccoli until just tender; drain. Beat eggs, cottage cheese and salt together. Add mix, margarine, onion and broccoli. Bake in iron skillet or 8 1/2 x 11-inch pan for 25 minutes at 400° to a light brown.
If using frozen vegetables, cook according to package directions, adding onions and celery during the last few minutes. Drain and mix with remaining ingredients, except crackers and margarine. Pour into greased 9 x 14-inch casserole dish. Mix together crackers and margarine and sprinkle over casserole. Bake in a 350° oven until light brown and bubbly. Serves 8 to 12.
Combine first four ingredients with electrical mixer until smooth and creamy. Gradually beat in flour. Wrap dough in plastic wrap. Refrigerate 1 hour or up to 2 days. During this time the flavor blends and develops turning our buttery flavor. Preheat oven to 350 degrees. Roll our dough on lightly floured surface to 1/2 inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheet. Sprinkle with decorating sugar (sprinkles). Bake 1/2 hour to 1 hour. Makes 3 1/2 dozen.
Place pork in single layer in baking pan. Place 1 onion slice topped with 1 lemon slice on center of each chop.
Preheat broiler. On baking sheet, place toasted pita halves and spread pizza sauce over each. Top each with half of all toppings listed. (You can add other toppings you prefer.) Sprinkle each with cheeses and a dash of oregano on each. Broil until cheeses melt, 1 to 2 minutes.
Cut zucchini lengthwise; do not cut off ends. Parboil until tender; do not overcook. Scrape out pulp of zucchini. Put in strainer to drain water. Cook meat, onion and garlic. Add tomato sauce and strained zucchini pulp. Add meat mixture to zucchini boat and top with cheese. Bake at 350° for about 20 minutes.
Butter or Pam spray a 2-quart baking dish. Mix all ingredients, except pineapple and brown sugar. Bake, uncovered, for 40 minutes after letting set for 3 hours at room temperature, then arrange drained pineapple slices over top and sprinkle tops with brown sugar. Bake, uncovered, an additional 40 minutes. Delicious!
Peel and slice apples. Place in 9 x 13-inch baking dish. Cover apples with white sugar and sprinkle with cinnamon. Crumble together brown sugar, oleo and flour. Pat on top of apples and bake at 350° for 1 hour.
Place all ingredients in food processor or blender, process until smooth. Scrape down sides as needed. Serve immediately.
Cut salt pork in small cubes; fry out enough to make about 1/2 cup fat. Remove meat. Chop potatoes fine; add pepper and salt. Mix thoroughly with fat; cook 3 minutes, stirring constantly. Let stand to brown underneath.
Hard-boil eggs and cook macaroni noodles. In a large serving bowl, combine celery, peas and mayonnaise. Chunk crabmeat (imitation crab will do) into bowl. Peel eggs and let cool. Boil macaroni for 8 to 9 minutes. Drain and rinse with cold water; drain again. Chop eggs and add eggs and macaroni with crabmeat mixture. Add relish and stir thoroughly. If desired, serve immediately or refrigerate for several hours before serving.
Place chicken in baking dish. Mix jam and dressing; pour over chicken, then sprinkle with soup mix. Bake at 350° for 30 to 40 minutes. Serves 4.
In a mixing bowl, combine cubed chicken, pineapple, mayonnaise, green pepper and salt. Evenly divide mixture into 4 slices of bread and spread to edges. Top with lettuce leaves and cover with remaining 4 slices of bread. Cut and serve. 470 calories per sandwich.
Puree 1 avocado, lime juice and garlic in a food processor. Coarsely mash 2 avocados with a fork in a bowl. Stir in the pureed avocado, cumin, onion, pepper sauce, diced tomatoes, cilantro, and salt and pepper. Serve immediately with tortilla chips.
In a large mixing bowl, combine all the ingredients and blend well. Store in a tightly covered container. For a single serving, combine 1/4 cup mix and 3/4 cup boiling water in a cup or mug. Stir to blend.
Cook chicken in salted water. Debone and cut in large pieces. Strain and save broth. Saute onion and pepper in oleo. Add mushrooms, Ro-Tel, cheese, Worcestershire sauce, dry mustard, salt, pepper and water chestnuts. Cook vermicelli 5 minutes in chicken broth. Strain and carefully combine all ingredients. Fills 2 large casserole to serve 12 to 14. Freezes well. Cook when thawed at 350° for 30 to 45 minutes.
Cream margarine in mixer bowl until light. Add sugar, beating until fluffy. Beat in egg yolks, one at a time. Add flour alternately with mixture of soda and sour cream, mixing well after each addition. Mix in flavorings. Beat egg whites in small mixer bowl until stiff peaks form. Fold gently into batter.
Boil first 3 ingredients together for 6 minutes; remove from heat. Add marshmallows and peanut butter together and beat well; add vanilla last. Beat until smooth and creamy. Spread in buttered pan and cool.
Mix stuffing as directed on box. Grease a 13 x 9-inch pan. Layer half the stuffing on the bottom, half of the chicken, can of mushroom soup, and 1 can of chicken broth. Layer remaining chicken, can of chicken soup, 1 can of broth and the rest of the stuffing. Cover and bake 40 minutes at 350°.
Melt margarine in baking dish (9 x 13 x 2-inch). Lay blintzes in pan frozen (not touching). In blender, put remaining ingredients and blend. (If you don't have a blender, a mixer is fine.) Pour mixture over blintzes. Sprinkle with cinnamon and/or nutmeg. Cover and bake at 350° for 1/2 hour. Uncover and bake an additional 1/2 hour.
Butter an 8 or 9-inch square pan. In a large heavy saucepan, combine sugar, cocoa powder and salt; stir in milk. Bring to a boil over medium heat, stirring constantly with a wooden spoon to dissolve sugar. Clip thermometer to side of pan, making sure bulb does not rest on bottom of pan. Continue to cook, stirring constantly, to 234°F (112°C); mixture should boil at a moderate steady rate. Remove from heat. Drop in butter and vanilla; do not stir. Cool at room temperature to 110°F (44°C), about 1 hour. Remove candy thermometer. Beat with a wooden spoon until fudge becomes very thick and loses its gloss. Immediately spread fudge in prepared pan. While it is still warm, score in 1-inch squares. Cool and finish cutting. Makes 64 pieces.
Sift dry ingredients into bowl and add oil, eggs and prunes. Mix well.	Add nuts. Bake in a well-greased tube pan at 300° until cake springs back when lightly pressed.
Mix well and serve cold or over ice. Stir again if pineapple settles to bottom.
Soften gelatin in cold water. Heat with 1/2 cup soup until dissolved. Combine with other ingredients and mold. To serve, unmold on plate and serve with crackers.
Melt butter and let cool off a bit. Place all other ingredients in large bowl. Add butter and mix by hand. Batter will be sticky.
Combine muffin mix and flaked coconut. Drain pineapple. Add pineapple, beaten egg and 2/3 cup milk to dry ingredients. Blend only until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake in hot oven (400°) for 15 to 20 minutes or until done.
Crush Ritz crackers and blend with melted butter. Put in a 9 x 13-inch pan and bake at 350° for 10 minutes. Cool well. Blend ice cream, milk and pudding. Mix well; pour over crackers and let set. Top with Cool Whip. Sprinkle over that with the Heath bars.
Place chicken in a well-greased baking dish. Mix all other ingredients together. Spread over chicken. Bake uncovered for 1 hour and 15 minutes.
In a 2 to 3-quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes. Remove from heat. Add in granulated sugar, pecans, eggs and vanilla. Add flour; stir to mix ingredients well. Spread batter in a buttered, floured 9-inch cake pan with removable rim. Next to rim, distribute 1 cup berries in a band about 2 inches wide. Gently press fruit into batter. Bake at 350° until top at outside edge cracks and feels firm to touch, 45 to 50 minutes. Let Brownie cool in pan on a rack. If made ahead, chill airtight up to 1 day.
Melt chocolate. Blend in oil and sugar. Add eggs, one at a time, and beat well after each addition. Add vanilla. Add flour, baking powder and salt. Stir into chocolate mixture. Chill dough several hours. Drop teaspoonfuls of dough into powdered sugar. Roll around and shape into small balls. Bake on greased cookie sheet at 350° for 10 to 12 minutes. Yields 6 dozen.
Combine rhubarb and sugar. Let set overnight. In the morning, cook until tender (simmer). Remove from heat and add jello. Fill sterilized jars and seal.
Wash chicken and pat dry. Remove giblets and neck. Wash and dry. Place chicken in a large Dutch oven or 8-quart pot. Add vegetables, herbs, pepper and water to cover. Remove giblets after one hour. Cool and refrigerate. Bring water to a boil; lower heat to simmer and cover chicken. Cook about 2 1/2 to 3 1/2 hours until thick portions are fork-tender. Remove chicken and strain liquid through sieve, reserving the liquid. Cool chicken completely; cool and refrigerate the liquid. When chicken is cool enough to remove meat, use fork or knife to remove skin and remove meat to a large container. You should have about 5 cups of cooked chicken and 5 to 6 cups of broth. Chicken should be refrigerated no longer than two days and the broth refrigerated no longer than one day. Freeze separately if you don't use them immediately.
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked pie shell with mixture; bake in hot oven (400°) for 10 minutes. Reduce heat to moderate (350°) for 30 to 35 minutes or until pie is firm in middle.
Cut butter into mixture until crumbly. Place 1/2 of mixture into an 8-inch square baking pan. Cover this with 1 can cranberries (whole or sauce). Spread remainder of oatmeal mixture over the top. Bake 45 minutes in a 350° oven. Can be made ahead of time and then heat in oven for a few minutes. Cut into squares when cool. Delicious with ice cream.
Preheat oven to 375°. In a large skillet, cook beef until brown. With slotted spoon, remove beef from skillet. Pour off all but 1 tablespoon drippings. Add celery, onion and garlic. Cook for 4 minutes or until soft while stirring. Return beef to skillet. Add tomato sauce, cooked rice, whole kernel corn, tomato paste, basil, Italian seasoning salt and pepper; stir until blended. Spoon half of mixture into bottom of an 8-inch square baking dish. Arrange half of the cheese slices over the top. Repeat layers. Place tomatoes on top. Bake 30 minutes or until bubbly. Serves 4.
Mix soup, mayonnaise, cheese and eggs together. Arrange alternate layers of broccoli, sauce and chicken, ending with sauce in a casserole dish. Bake in a preheated 350° oven for 30 minutes. Ten minutes before done, cover with bread crumbs or crumbled potato chips.
Bring to a boil. While boiling, in jars put dill or 1 teaspoon of dill seed, 1/4 teaspoon alum, 1/4 teaspoon turmeric and 1 garlic pod. Pack jar with icicle pickle strips. Cover with boiling brine. Put on hot lids. Hot water bath for 5 minutes.
Mix together first 4 ingredients. Pour in greased casserole dish. Sprinkle bread crumbs over. Drizzle the melted oleo over crumbs. Bake at 350° about 35 to 40 minutes.
Blend the first 3 ingredients together and form into balls. Roll in powdered sugar. Bake at 350° until lightly brown.
Place saltines, side by side, on a foil-covered cookie sheet. Bring butter and brown sugar to a boil; boil 3 minutes. Spread mixture over crackers. Bake 5 minutes at 400°. Sprinkle morsels over baked crackers; let stand 5 minutes. Spread evenly. Refrigerate until hard. Remove foil; break into pieces. Makes 2 dozen pieces.
In a saucepan, saute onion in oil until tender. Stir in the next 11 ingredients. Add lemon. Bring to a boil. Reduce heat and simmer, uncovered for 20 to 25 minutes or until slightly thickened, stirring occasionally. Discard lemon slices. Place hot dogs in a 13 x 9 x 2 inch baking dish. Top with sauce. Bake uncovered at 350° for 18 to 20 minutes or until heated through. Keep warm, serve with tooth picks.
Cook macaroni and drain. Add all ingredients together and mix with macaroni, except cheese on top. Bake at 350° for 30 minutes.
Crush cranberry sauce in a saucepan with fork; mix in sugar, spices and salt. Add water gradually, beating until smooth with beater. Stir in pineapple juice. Heat to boiling point; reduce heat and simmer for 5 minutes. Pour into punch cups; float a pat of butter in each cup. Yield: 6 cups.
Dissolve strawberry Jell-O in boiling water. Add cranberry sauce and whisk together. Add apples. Add the pineapple with juice. Mix together and refrigerate overnight.
Wash the sweet potatoes. Prick each one. Arrange in a casserole bowl 1-inch apart. Peel; slice the potatoes. Add 1/4 cup brown sugar, 1/4 cup butter and salt. Mash until no lumps remain. Mix in the pineapple; set. Place 1 tablespoon brown sugar, 1 tablespoon butter, water, cinnamon and nutmeg in medium bowl. Melt butter; add the marshmallows; toss to coat. Top the sweet potatoes with marshmallows. When all is cooked and melted, top with pecans. Makes 6 servings.
Combine flour and baking powder. In a large mixer bowl, beat butter and shortening until butter is softened. Add sugar and beat until fluffy. Add egg, milk, orange peel and vanilla and beat well. Add flour mixture and beat until well mixed. Cover and chill about 30 minutes or until easy to handle. Shape into two 8-inch rolls. Wrap and chill for several hours or overnight. Cut into 1/4-inch slices. Place on an ungreased cookie sheet. Place a cherry on the bottom half of each slice for bell clapper. Fold in sides of slice, overlapping at top and slightly covering cherry. Pinch in sides to resemble bell shape. Bake at 350° for 12 to 14 minutes.
Cream butter and add milk or warm water. After sifting flour 4 times, mix baking powder with it and sift into cake. After thoroughly beating, fold in well-beaten egg whites. Add 1 teaspoon vanilla.
Sprinkle cheese in pie shell, then ham and onions. Beat eggs, half and half and seasoning to blend. Pour into pie shell. Bake on lowest rack in preheated oven at 350° for about 10 minutes or until knife inserted halfway between edge and center of pie comes out clean. Let stand about 10 minutes before serving.
Cream sugar and butter. Beat egg yolks and whites separately; mix together. Stir lightly with sugar and butter, then add vinegar and raisins. Pour into unbaked pie shells. Bake about 35 minutes or until set, in 350° oven. Serve with whipped cream.
Put Cool Whip in large bowl. Add pineapple, dry pudding mix, nuts and marshmallows. Mix well; cool in refrigerator for few hours before serving.
Mix cake and tidbits and pour into 9 x 13 pan. Bake 30 to 40 minutes at 350°. Top with fat-free Cool Whip. Makes 12 servings.
Mix all ingredients together well in a large bowl. Grease a large deep skillet. Pour 1/2 of batter into the skillet. Sprinkle 1 cup grated cheese; then top with remaining batter. Bake at 350° for 45 minutes.
Cut potatoes in half unless they are larger, then cut them into quarters. Boil potatoes until tender, but do not overcook. Cook green beans until barely tender. Let the cooked vegetables cool while preparing the rest of the salad.
Combine all ingredients. Beat 2 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for one hour or until done. While loaves are still hot in pans, drizzle glaze over top. Remove from pans and cool.
Brown hamburger. Add remaining ingredients. Mix together. Pour into large casserole. Bake at 350° for 30 minutes, covered, and 20 minutes uncovered.
Preheat oven to 400 degrees. Mix shortening, margarine, sugar and eggs thoroughly. Mix flour, soda and cream of tartar to shortening mixture. Roll into balls the size of walnuts. Roll balls in 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet and bake 8-10 minutes.
Cut 1 medium unpared cucumber in half lengthwise. Scoop out seeds; shred enough cucumber to make 1 cup. Do not drain. Combine with the sour cream, mayo, parsley, onion, vinegar, salt and pepper. Blend. Chill. Serve with fish.
Saute zucchini, celery, carrot, onion and green pepper in hot oil in large skillet for 5 minutes, stirring occasionally. Stir in the taco sauce, mustard, basil, salt and pepper. Add tomatoes and cook 5 minutes. Yield: 6 to 8 servings.
Put 3 cups sugar over ground cranberries. Let stand 3 hours. Mix jello according to package directions. Add fruit, celery, nuts and cranberries. Chill until set.
Trim excess fat from the pork chops. Heat this fat in skillet until you have about 2 tablespoons of drippings; remove trimmings. Coat chops with flour; brown slowly on both sides in hot fat. Combine the cheese, salt and pepper. Sprinkle 2 tablespoons of the mixture over the meat. Cover with potatoes. Sprinkle with 2 tablespoons more of the cheese mixture. Add the onions. Dissolve the bouillon cubes in hot water; add the lemon juice and pour over all. Sprinkle with the remaining cheese mixture. Cover; simmer about 40 minutes until meat and vegetables are done. Garnish with parsley; serve with green beans and applesauce. Serves 4.
Cook potatoes as usual for mashing. When done, combine all ingredients and whip, using as little milk as possible. Mound in casserole and refrigerate overnight. Remove from refrigerator 3 to 4 hours before baking. Bake, uncovered, in a 350° oven for 1 hour.
Mix all ingredients except oleo. Melt oleo in bottom of 8-inch pan. Pour in batter. Pour fruit over batter. Bake at 350° until batter has risen over fruit and is golden brown. Sprinkle with spice mixed with sugar (cinnamon for apple, clove for peach, etc.).
Mix the oil, sugar, eggs and vanilla together. Add salt, soda, flour, cinnamon, apples and nuts. Grease 2 loaf pans. Add mixture. Sprinkle top with extra cinnamon and sugar. Bake at 300° for 1 1/2 hours. Makes 2 loaves.
Bring water to a boil. Add tea bags and steep for 5 minutes. Remove tea bags and add sugar and mint. Let cool. Remove mint and add lemon juice and orange juice. When ready to serve, pour equal parts ginger ale to tea.
Pour 1 can crushed pineapple and 1 can cherry pie filling in pan; mix well, then pour cake mix over top. Melt butter and pour over cake mix, then sprinkle coconut and nuts over top. Place in oven at 350° for 35 to 40 minutes.
Combine sugar, margarine and milk in large saucepan. Bring to rapid boil. Boil 5 minutes, stirring constantly to prevent scorching. Remove from heat, stir in chocolate chips, vanilla, marshmallow cream. Add nuts if desired. Pour into 13 x 9 x 2-inch pan. Cool. Cut into squares.