HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, combine beef, egg and seasoning mix. Shape into 48 (1-inch) balls. Put 12 beef balls in circle on paper plate. Cover plate with wax paper. Microwave on High 2 to 3 minutes, rotating dish 1/2 turn after one minute.
Combine 1/2 cup sugar, lemon juice, water and cinnamon in an 8 x 8 x 2-inch baking pan. Slice into pan and mix. Blend remaining 1/2 cup sugar, flour, salt and butter until crumbly. Spread over apples; pat smooth. Bake at 375° for about 40 to 45 minutes, until apples are tender and crust nicely browned.
Mix together. Place in bowl or pan that can go into oven. Set bowl in pan or skillet of water and bake in oven until knife stuck in the middle comes out clean.
Combine all ingredients, except cheese. Shred half the cheese and mix in lentil mixture. Put in ungreased 1 1/2-quart casserole. Bake at 350° for 1 1/2 to 2 hours; stir twice. Uncover casserole and top with strips of cheese. Bake 2 to 3 minutes more to melt cheese. Serves 4 to 6.
Put fruit puree in small saucepan; bring to a boil. Add jello; stir until dissolved. Add lemon juice. Stir, stir, stir! Cool and refrigerate until set.
Beat eggs and milk together. Add salt and vanilla. Slowly add flour and beat by hand. Using a small frying pan put in enough oil that would cover crepe. Make oil hot. Pour batter in pan. Fry lightly; turn and do other side. You can use syrup or jelly and jam on crepe.
Mix and spread over casserole. Bake at 350° for 30 minutes.
Cream first 4 ingredients in a small bowl. Add chocolate chips. Set aside. Mix the next 9 ingredients in a large bowl. Fill cupcake tins 1/2 full with chocolate mix. Place a heaping teaspoonful of cream cheese on top of each batter. Bake in oiled and floured cupcake tins for 20 to 25 minutes at 350°. Makes 12.
Cook linguini per package directions, drain. Place in a large bowl. Combine all ingredients and mix. Crumble Feta cheese and Greek olives on top. Serve cold.
Wash, boil, drain, cool and then cut up potatoes, sliced or cubed in a large bowl. Sprinkle with oil and vinegar. Toss to mix. In a small bowl mix all the remaining ingredients. Pour over potatoes. Toss to coat evenly. Cover and chill thoroughly.
Boil sugar, butter and cream of tartar for 5 minutes. Remove from heat. Add soda. Stir. Pour over popcorn. Put in pans and bake for 1 hour at 250°. Stir every 15 minutes.
Blend cream cheese, sugar and margarine. Add banana and eggs. Mix well, add flour a little at a time and mix with each addition. Add nuts. Pour into 9 x 5-inch loaf pan (greased and floured). Bake at 350° for 1 hour and 10 minutes.
Soften the cream cheese and butter; beat together. Add the sugar, eggs, flour and vanilla. Beat until smooth and set aside. Prepare the cake-like brownie batter as directed on box. Pour half the brownie batter into a greased 13 x 9-inch pan. Pour all the cream cheese mixture over the brownie layer. Spoon the remaining brownie batter in spots over the top. Swirl the 2 mixtures together with a knife. Bake at 350° for 35 to 40 minutes. Cool and frost with chocolate frosting.
In large, preheated pot, saute bacon and 1/2 of the onions, bell pepper, mushrooms and seasonings. Add tomato paste, tomatoes and ketchup. Simmer for 30 minutes, stirring occasionally. In preheated skillet, saute remaining vegetables. Add meats and seasonings; brown thoroughly. Drain fat in colander; let stand until sauce is done. Add to sauce; simmer 10 minutes more.
Mix jello and water. Add remaining ingredients, except sour cream. Pour half of the mixture into a long Pyrex dish. Let congeal. Spread sour cream over it and pour remaining jello mixture on top. Congeal.
Put hash browns in 13 x 9 pan. Mix potato soup, sour cream and cheese. Spread over hash browns. Bake at 350 degrees for 1 hour.
Brown flour, onion and chopped beef in oil in large skillet. Add tomato juice, salt, brown sugar and dash of pepper. Add potatoes, string beans and chopped carrots. Simmer for 30 minutes.
Wash potatoes and quarter them. Put them in a bowl of water to keep them wet. Place 3 to 4 quarters in the bag of Shake 'n Bake. Shake and coat real well. Place coated potatoes in a casserole dish. Continue until all potatoes have been coated. Place a pat of butter on each potato. Sprinkle any leftover Shake 'n Bake on top of potatoes. Bake at 375° for 45 minutes to an hour or until potatoes are done.
Cream butter and sugar; add oil 2 tablespoons at a time. Add eggs one at a time beating slightly after each addition. Add lemon juice, rind and salt. Add the milk and flour alternately, ending with flour. Pour into a greased tube pan with bottom lined with greased waxed paper. Bake at 325° for 1 hour and 25 minutes. Remove from pan and cool on cake rack.
Mix all ingredients. Shape into 1-inch balls. Arrange in pan (do not touch). Bake in preheated 350° oven for 35 minutes. Serve with:
Beat sugar, margarine, eggs and vanilla together for 2 minutes. Add remaining ingredients; mix well. Reserve 1-1/2 cups of batter. Spread remaining batter into a greased and floured jelly roll pan. Spread cherries on top. Drop remaining batter by spoonfuls over the top of cherries. Bake at 350 degrees for 20 minutes. Frost with powdered sugar frosting.
Put enough oil in frying pan to coat the bottom. Add ground meat and salt and pepper to taste. Cut up onion finely and add to meat. Cut up celery finely and add to meat. Cut up green peppers finely and add to meat. Sprinkle in garlic salt for taste. Fry until meat loses redness. Add tomatoes, tomato paste, tomato sauce and rinse cans with water. Add pinch of sugar and bay leaves. Sprinkle in oregano, basil and a little ketchup. Simmer slowly all day.
Cook the first 5 ingredients until slightly thickened. Cool mixture, then combine with the remaining ingredients. Top with dry roasted peanuts. Chill before serving.
Shape meat into small patties, adding a few green chilies to each. Cook to medium done in a large frying pan coated with a smidgen of oil. Add stewed tomatoes and heat. Put a slice of cheese on each patty and cover so the cheese melts a little.
Take meat drippings and add 1/2 cup of water. Bring to a boil; add 2 tablespoons cornstarch and 1 teaspoon instant coffee (mix first with little water). Stir until thickens. This gives your gravy a nice, rich flavor and color.
Cook onions, pepper and celery in butter until tender. Add soups, garlic, parsley, green onions, pimento and crawfish. Heat thoroughly until crawfish are cooked. Add salt and hot sauce to taste. Stir in rice and bread crumbs.
Combine sugar and water in 2-quart casserole. Heat, covered, on full power for 3 to 5 minutes or until sugar is dissolved and water is hot. Stir halfway through heating time.
In electric blender, combine all ingredients at low speed; blend until smooth. Serve with any sliced cold meats. Makes 3/4 cup.
Combine first 4 ingredients in a small bowl; mix well and set aside. Cut flowerets off of broccoli spears; cut spears into 1/4-inch diagonal slices. Set flowerets and spears aside. Coat a large heavy skillet or wok with oil; add broccoli and carrot. Stir-fry 5 minutes or until crisp-tender. Add mushrooms; stir-fry 2 minutes. Stir in mixture; cook, stirring constantly, until sauce is thick. Serve immediately. Makes 8 servings.
Prepare vegetables according to package directions; drain. Place half in an ungreased 11 x 7 baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers.
Mix olive oil, wine, scallions and mustard in a small bowl. Place the London broil in a baking pan with the garlic cut into small pieces. Place the mixture from the small bowl on the meat, top with salt and pepper. Cover and bake for 45 minutes in a 350° oven.
Scratch the surface of the steaks. Pour equal amounts of both sauces on steaks, leaving small amount of liquid on steaks. Put garlic salt on to taste. Sprinkle with basil. Let set for 1 hour before cooking.
1st Layer: Flour, margarine and pecan pieces; finely chopped. Press in pan, sprinkle with sugar.
Add beef to the next 4 ingredients; shake until coated. Brown in oil. Add to mixture of remaining ingredients and cook 1 1/2 hours. Last 1/2 hour, add 6 to 8 carrots, cut in diagonal pieces and 1/2 cup of raisins.
In saucepan, add berries and 2 cups water. Bring to boil for 1 or 2 minutes. Take off heat and add Knox dissolved in 1/4 cup cold water. Add sweetener. Put in jars and keep in refrigerator.
Beat eggs. Mix sugar and flour; add to eggs. Add 1 quart milk. Cook over medium heat, stirring continuously. When mixture coats spoon, remove from heat. Add mixed Eagle Brand milk and water; add 2 teaspoons vanilla. Strain and chill overnight. Use peaches, strawberries or bananas (your choice). Blend each; add to custard mixture and put in freezer. Using electric churn or freezer, churn until frozen, 15 to 20 minutes. Use ice and ice cream salt generously.
In medium bowl, with pastry fork, blend cottage cheese with 1 cup butter. Sift in flour, then blend until dough forms a ball.
Put the bacon in a large 13 x 9 x 2-inch cake pan. Bake in a preheated 350° oven for 10 minutes; drain off the fat. At this point, before you add the glaze, the bacon should be almost crisp (be sure not to underbake it).
Boil together for 5 minutes: margarine, brown sugar, syrup and salt. Take off heat and stir in vanilla and soda. Pour over 8 to 10 quarts of popped corn and nuts (if desired). Bake at 200° for 1 hour. Stir every 15 minutes.
Let the milk get room temperature. Put in yeast and dissolve. Make up your dough; roll out thin. Cut in biscuits and put melted butter on each and then put another thin biscuit on top. Let rise 2 hours. Bake at 450° until brown.
Dissolve all over hot water, except whipping cream. Add 1/2 pint whipping cream. Pour into baked pie shell. Top with whipped cream.
Cook slowly until peas and vegetables are very soft. Strain through sieve. I put soft vegetables in Cuisinart and mix with some of soup and put all back into pot. If too thick, thin with small can chicken broth.
Blend cake mix, pudding mix, water and eggs in large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes; remove and continue on rack.
Place vegies in large casserole dish. Mix sour cream, soup and bell pepper and pour over vegies. Add 1 cup of cheese. Put 1/2 cup cheese over top, mix stuffing as directed and place on top of casserole. Bake for 45 minutes at 375°.
Boil noodles about 10 minutes or until tender. Drain, but do not rinse. Add Parmesan cheese. Meanwhile, mix Spike, broth, water and slice or cube cheese in bowl and microwave until melted. Stir until sauce is creamy. Do the same on stove top if microwave is not available. Add sauce to noodles and mix well. Add salmon and vegetables. Put in greased casserole. Sprinkle with Parmesan. Bake at 350° for 10 minutes.
Melt butter in saucepan. Add the seasonings with Worcestershire sauce. Add flour; let bubble until thoroughly combined. Gradually add milk; stir in beaten egg yolks and crabmeat. Pour into a 1 1/2-quart casserole dish. Top with buttered bread crumbs. Bake at 400° for 20 minutes.
Mix butter, sugar and vanilla. Sift flour and salt. Add to butter mixture and blend well. Chill 30 to 45 minutes. Pat into 9-inch pie pan. Bake 10 to 12 minutes. Cool. Fill with ice cream.
Mix all ingredients in casserole. Add onion, if you wish. Salt and pepper to taste. Bake at 325° for 1 hour. Stir after 1/2 hour.
Mix butter and cheese. Blend in flour. Add poppy seed. Press through "star" in cookie press or roll in wax paper. Chill and slice. Bake at 375° for 8 to 10 minutes.
Saute onion. Stir in brown sugar. Combine barbecue sauce, beans, beef, bacon and seasonings in saucepan. Stir in onion mixture. Cover and simmer 35 minutes over low heat. Refrigerate overnight.
In skillet, melt butter and stir-fry onion, pepper and mushrooms until tender; add rice and serve with favorite meat dish.
Have all ingredients at room temperature. Preheat oven to 325°. Grease Bundt pan generously, even if pan is Teflon-lined. The cake comes out better if the pan is greased. Place all ingredients in mixing bowl at once and beat until smooth, about 10 minutes in all. Pour into Bundt pan and bake at 325° for about an hour (longer if needed) or the cake tests done. Serve plain or glazed.
Blend all ingredients together. Drop by teaspoon onto cookie sheets. Press flat with fork. Bake at 325° for 10 minutes.
Melt margarine and brown bread cubes until lightly golden. Beat eggs; add sugar, flour and cinnamon and beat well. Pour over bread cubes and add pineapple chunks. Stir in up to 1/3 cup reserved juice. Pour into greased 9 x 9-inch pan. Bake for 30 minutes at 350°.
Place nectar, milk and yogurt in blender. Cover and blend on high speed for about 30 seconds or until smooth. Sprinkle with nutmeg. Makes 2 servings (1 1/4 cup each).
Mix chocolate, sugar, milk, butter and salt in large saucepan. Bring to a boil. Boil for 2 minutes. Stir in flavoring and oats. Drop on wax paper and let cool.
Spray saucepan with cooking spray. Make small meatballs for hors d'oeuvres, medium size for dinner with carrots, string beans and potatoes, added to the gravy.
In a very large bowl, dissolve jello in boiling water. Chill until thickened, but not set. Add mayonnaise and blend well. Stir in remaining ingredients. Spoon into 12 cup fluted tube mold. Chill until firm. Serve on leaf lettuce bed. Serves 12 to 14.
Mix cream cheese, sour cream and seasonings together; spread in a glass pie pan. Add can of pizza sauce. Layer pepperoni and then green pepper. Bake at 350° for 10 minutes, uncovered. Add 1/2 cup shredded Mozzarella cheese and bake for 5 more minutes. Use crackers to dip with.
Combine all ingredients (mix will be thin). Bake in greased baking loaf dish for 45 minutes at 350°.
Scrape carrots and cut in julienne strips. Dissolve bouillon cube in 1/2 cup of boiling water. Add carrots and cook, covered, for 10 minutes. Meanwhile, melt butter in skillet; add onion and cook about 10 to 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add 3/4 cup water and bring to boil. Add carrots and chicken bouillon. Simmer, uncovered, about 10 minutes. Add pinch of sugar just before serving.
Heat oven to 375°. Grease and lightly flour iron skillet (10-inch). Cream shortening, gradually adding sugar, until light and fluffy. Add eggs one at a time, beating after each. Add flour and milk alternately. Fold in nuts. Pour into skillet and top with Crumble Topping. Make indentations in the batter with your finger all the way to bottom of pan so topping will bake into cake. Bake 35 minutes.
Melt chips over low heat. Remove from heat; add noodles and nuts. Stir carefully and cover noodles completely with mixture. Drop by teaspoon onto wax paper; cool. Makes about 36 to 40 pieces.
Have mackerel split and cleaned and have heads and tails removed, if desired. Rinse fish with cold water and dry well. Saute onions lightly in 1 tablespoon olive oil for about 5 minutes. Coat flat baking dish with oil and arrange fish in one layer so it will cook evenly. Cover fish with onions, remaining oil, herbs, seasoning and lemon juice. Top with olives. Cover dish with double layer of foil. Bake in a 375° oven for about 1/2 hour or until fish flakes. Serve with plain boiled potatoes. Makes 4 servings.
Blend corn and milk; gradually stir in egg. Add next 4 ingredients and a dash of pepper. Mix well. Pour into greased 8-inch baking dish. Top with buttered crumbs. Bake at 350° for 20 minutes. Serves 6.
Melt 2 tablespoons butter. Blend in flour, salt and pepper. Add milk. Cook and stir until bubbly. Stir in cheese until melted. In skillet, cook ham and onions in 3 tablespoons butter until onions are tender. Add eggs and scramble until set. Fold mushrooms and cooked eggs into white sauce. Put into a 9 x 13-inch pan. Combine melted butter, crumbles and paprika. Sprinkle on top of eggs. Cover and chill overnight until 30 minutes before serving. Bake, uncovered, for 30 minutes at 350°. Yields 12 servings.
Combine all ingredients; mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° for 9 to 11 minutes or until edges are very lightly browned. Using moistened spatula, immediately remove from cookie sheet. Cool thoroughly on wire rack.
Cut up cabbage and boil in small amount of water. Brown the onion, celery and meat. Simmer cabbage, tomatoes and meat mixture until flavors are well blended. Season to taste with black pepper and salt.
Soak beans overnight in 2 quarts of water. Drain beans the next day and rinse well. Saute onions, celery and carrots in olive oil. Add beans plus 2 quarts of fresh water, ham bone and garlic. Simmer 3 hours. Add chili powder, thyme, black pepper, lemon juice and bay leaf. Simmer for 30 minutes, while removing meat from bone, throw away fat and bone and return the meat to the soup. Add tomato sauce and simmer 45 minutes or until tomato flavor is cooked throughout the soup.
Sift flour, sugar, baking powder, soda and salt together. Combine orange juice, grated rind, oil and enough water to make 3/4 cup liquid. Stir in beaten egg. Pour into dry ingredients, mixing just enough to dampen. Fold in nuts and cranberries. Spoon into greased loaf pan. Bake at 350° for 50 to 60 minutes. Remove from pan to cool.
Preheat oven to 350°. Mix together flour, baking soda, baking powder, cinnamon and salt.	Set aside.
Cook meat until pink is gone. Add onion, garlic, parsley, tomato paste, tomato sauce and 2 cups water. Cook slowly 30 to 45 minutes. Mix cottage cheese, 2 package Mozzarella cheese, eggs and Parmesan cheese. Layer: noodles, cottage cheese and meat. Cook at 350°.
Mix the flour and sugar and make a hole in the middle. Mix the shortening, butter or margarine, vanilla and egg and cut in with 2 knives or with a pastry cutter. (May add a little water, if needed.) Roll. Place over tops of cups and roll to fill cups. Bake at 400° for 10 to 15 minutes. Fill with cream filling. Place a strawberry on top.
Mix all ingredients together and put in 1-quart baking dish. Bake at 350° for 15 minutes. Serve with crackers.
Make one day ahead. Shred lettuce and put in bottom of bowl. Layer other ingredients: celery, onions, green pepper, peas, salad dressing and sugar. Sprinkle cheese and crumbled bacon on top. Refrigerate at least 8 hours.
Mix soup, sour cream, onions and chilies. Mix chicken, cheese and 1/2 of soup mixture. Spread some sauce on bottom of pan. Place even amount of chicken mixture on each tortilla; spread across, roll up and place seam side down. Cover evenly with remaining sauce. Sprinkle some more cheese on top. Cover with foil. Bake 45 minutes at 325°.
Brown hamburger meat with pepper and onion. Drain well. Add tomatoes, beans and 3/4 cups water. Heat to boiling, stirring occasionally.
Prepare orange juice as directed on can. Heat orange juice and apple cider just to boiling over low heat. Pour about 1 cup orange juice mixture into each mug. Stir in 2 teaspoons rum, if desired. Top with orange slice. Garnish with stick cinnamon, if desired. Makes 12 servings, 135 calories per serving.
Dice the green pepper and the tomatoes. Slice mushrooms. Mix spaghetti, tomatoes and green pepper in a bowl. Pour on the vegetable supreme seasoning. Add the Italian dressing. Place in the refrigerator for 24 hours.
Drain pineapple and save juice. Combine pineapple, bananas, grapes, oranges, and apples in a large bowl. Set aside. In a sauce pan, combine sugar, cornstarch, orange juice, lemon juice, and pineapple juice. Stir until smooth. Bring to a boil.	Reduce heat and cook for 2 minutes, stirring constantly. Cool. Pour cooled mixture over fruit and mix gently. Cover and refrigerate overnight.	10 servings.
Cut tomatoes into 1/4-inch dice and toss with garlic and shallots. Chop basil and add to tomatoes along with lemon juice, salt, pepper and 1/4 cup olive oil; set aside.
Mix the jello with hot water; let set until it begins to congeal. Whip whipping cream and fold in other ingredients. Place in mold and let set overnight.
Preheat oven to 350°. In medium bowl, combine 1 cup of the flour and sugar. Cut in cold butter or margarine until crumbly. Press firmly on bottom of 9 x 13-inch pan. Bake 15 minutes.
In a large bowl, mix flour, cereal, baking soda, cinnamon, nutmeg, salt and raisins. Whisk eggs in a medium size bowl. Stir in oil, sugar, vanilla, applesauce and carrots until well-blended. Add to flour mixture. Stir just to moisten.
Brown ground beef in skillet, stirring until crumbly; drain. Stir in 1 cup water, green pepper, onion and soup mix. Simmer until liquid is reduced. Mix Ro-Tel, mushroom soup and enchilada sauce in bowl. Alternate layers of tortillas, ground beef mixture, green chilies, soup mixture, olives, cheese and pecans in greased 2 1/2-quart casserole dish, ending with cheese and pecans. Bake at 350° for 1 hour. Yields: 6 servings.
Cook roast until it falls off bone. Shred meat finely. Tie spices in gauze and mix with rest of the ingredients. Mix with meat and simmer on low heat for 2 hours. Remove spice bag and serve on buns.
Mix ingredients well. Dip pieces of chicken into sauce until thoroughly covered (save remaining sauce). Wrap the chicken tightly in foil and cook for 1 hour in a 350° oven. Remove from oven and pour remaining sauce over all. Seal tightly and cook an additional 30 to 45 minutes in a 300° oven.
Empty pineapple into large kettle and bring almost to a boil. Add Jell-O and dissolve. Add rest of ingredients, Cool Whip last. Pour into mold and let set overnight.
Mix dry ingredients in a large pan. Melt margarine with oil and marshmallows in top of double boiler. Pour over dry mixture and mix well. Pack tightly into a greased tube pan. When set, take out of pan; slice, then put back into pan. Sprinkle top with colored sugar. (This cake mails well.)
Melt oleo in 9 x 9-inch pan. Add in layers, the next 4 ingredients. Pour milk over layers and bake at 350° for 30 minutes. Cool; cut into small squares. Very rich!
Crumble partly thawed hash browns in greased 9 x 12-inch pan. Mix sour cream, milk, soup and onion together. Pour over hash browns; sprinkle Cheddar cheese over top of soup mix. Mix crushed cornflakes with melted butter and put on top of cheese. Bake at 350° for 1 1/2 hours.
Mix the first 5 ingredients together well. Add rest of ingredients and chill for 2 hours. Roll out and cut. Bake at 375° until brown.
Cream sugar and margarine until light and fluffy. Add egg whites, one at a time; mix well. Add milk, applesauce and vanilla.
Mix all ingredients together and place in a baking dish. Bake at 350° for 30 to 45 minutes until brown.
Saute chicken breasts in butter and white wine. Cut chicken in small pieces. Mix chicken, tomato, basil, oil, salt, pepper and cheese in bowl. Pour over linguine that has been cooked according to package directions. Serves 4.
Cream butter and Crisco until creamy. Gradually add sugar. Add eggs, one at a time, beating well afterwards. Fold in flour alternating with milk. Add lemon and vanilla extracts last. Grease and flour large tube pan. Bake at 325° for 1 1/2 hours.
Mix first 4 ingredients together in large bowl. Then mix salad dressing, sugar and vinegar together in small bowl. Pour over broccoli mixture. Refrigerate and let stand for a couple of hours.
Mix everything together. Package in 4 to 6 freezer bags. Use as a coating mix on chicken, pork chops, etc.
Stir together flour, baking powder, cinnamon, baking soda, salt and cloves. Beat butter for 30 seconds until smooth. Add sugar and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients and bananas alternately to beaten mixture and beat until well blended. Stir in walnuts. Drop from a teaspoon 2 inches apart onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes or until done. Immediately remove from cookie sheet; cool on rack. Makes about 4 dozen.
In large pot while tea simmers, add lemonade and cloves (tied in a net, and simmer for 10 minutes in tea. Add Tang and pineapple juice. Taste for sweetness; add sugar, if necessary. Simmer for 10 more minutes; pour over orange and lemon slices in metal punch bowl.