HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cabbage, green pepper, onion and carrot. Whisk together oil, sugar, honey, salt, vinegar, pepper and mustard. Pour over and mix well with cabbage mixture. Chill for several hours.
Combine ground beef, oats, salt, pepper, onion, egg and milk; mix well. Shape into loaf and place in a shallow baking pan. Bake in a 350° oven for 30 minutes. Combine catsup, mustard and brown sugar; spread over loaf. Bake for an additional hour.
Brown ground beef in skillet. In a large mixing bowl, stir together ground beef, refried beans and soups. In a casserole dish, lay 6 tortilla shells, then half of the mixture and half of cheese (cut in slices). Repeat a second time. Cook in oven at 425° until cheese is melted. Remove and serve.
Brown meat slowly; drain. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles according to package directions; drain. Combine remaining ingredients, except Mozzarella. Place half the noodles in a 9 x 13-inch baking dish. Spread 1/2 the cheese mixture on top, then 1/2 of the Mozzarella and 1/2 of the meat sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Mix and form into ball (I do it on Saran Wrap). Serve with crackers.
Place one layer of noodles in greased 1-quart casserole. Cover with one half can tuna, add another layer of noodles and another layer of tuna. Top with third layer of tuna mixture. Top with cornflakes and dot with butter. Bake in 375° oven until top is browned and contents heated through. Makes four servings.
Saute onion in heated butter in a saucepan for 3 minutes until softened. Add the flour and stir in chicken broth. Cover and simmer 20 minutes. Mix together the cooked broccoli and 1 cup of the liquid. Beat or process mixture in a blender until smooth. Return puree to the soup mixture in the saucepan. Add salt, pepper and cream; heat to boiling. Serve in warm bowls and garnish with grated Cheddar cheese. Yields: 6 servings.
Combine bananas and fruit juices in blender until smooth. Mix other ingredients in blender, then mix all together. Pour into plastic freezer container to freeze (day ahead).
Heat oven to 350°. Blend cake mix, pie filling and eggs in large bowl. Beat on medium speed for 2 minutes. Combine sugar and cinnamon. Spread half of batter in a 13 x 9-inch pan. Sprinkle with half of the cinnamon-sugar. Repeat with remaining batter and cinnamon-sugar. Bake 30 minutes.
In medium saucepan, melt butter and chocolate. Remove from heat. Stir in sugar. Blend in eggs, one at a time. Add vanilla. Spread in a greased 8-inch square pan and bake at 350° for 30 minutes (be careful not to overbake). Cool. Cut into 16 squares.
In a large bowl, combine yeast and lukewarm water. Sprinkle the sugar on top and set aside until the yeast begins to bubble (5 to 10 minutes). Add the honey, salt and 1/4 cup of the oil and beat with an electric mixer on medium speed until blended (about 30 seconds). Add the eggs, one at a time, beating well after each addition. Gradually beat in 2 cups of the flour at moderately high speed for 3 minutes. Mix in 1 cup of flour by hand.
Brown pork chops in skillet. Combine potatoes, onion, flour and seasonings. Toss lightly. Place in buttered 9 x 13-inch pan. Put chops on top of mixture. Add soup and milk to drippings in skillet. Bring to boil over medium heat. Pour over potatoes and pork chops. Cover and bake at 350° for 1 1/4 hours (1 hour covered, 1 1/4 hours uncovered).
Brown sausage and drain. Microwave soup and cheese 3 to 4 minutes or until cheese melts. Stir. Add drained sausage. Keep warm in crock-pot. Serve with corn chips.
Cream shortening and sugar; add molasses and egg and beat well. Add sifted dry ingredients; mix well. Roll into small balls. Dip in sugar. Place 2-inches apart on greased cookie sheet. Bake in moderate (375°) oven for 15 minutes. Makes 48 cookies. Do not overbake. Take out when still soft. Place on board until cool.
Brown beef and sausage in large, heavy pot; drain. Add all dry seasoning and mix. Add onions, green pepper, tomatoes and sauce. Simmer 1 to 2 hours. Mix flour and oil in bowl. Add beans and mix. Add bean mixture to chili. Cook about 1/2 hour longer.
Wash and break broccoli. Fry bacon until crisp, then crumble in a saucepan. Heat raisins, sugar and vinegar to boiling. Remove from heat; cool. When cool, stir in mayonnaise, onion, salt and bacon. Pour over broccoli; stir in cashews. Make 4 hours before using.
Place roast on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching bone. Roast, uncovered, in 325° oven until thermometer registers 170°, about 2 1/2 hours.
Mix the sugar, oil and vinegar for syrup. Heat and pour over the vegetables. Add the pimentos. Cool.
Spread broccoli in pan or casserole dish. Mix soup, mayonnaise, onion and eggs; pour over broccoli. Spread herb stuffing over all until it is covered. Sprinkle margarine over all; cover and bake for 1 hour at 400°. Uncover and spread grated cheese over; put back in oven just until it is melted.
Dice eggs and pimento. Add to peas. Mix together mayonnaise, salt and pepper. Add to peas; stir well.
To tea bags, add enough boiling water to cover. Let steep 15 minutes. Add sugar, juice and Kool-Aid. Mix well. Add enough water to make 5 quarts.
Saute the ground beef and the onion with the olive oil. Add the salt, the parsley and the wine. When all of the wine is gone, you add the tomato juice and let the ground beef to be cooked for about 30 minutes. Boil the bugattini into 5 liters of water and add 1 tablespoon of salt. When they are ready, pour 1 cup of cool water into the pan and then strain. Put half of the bugattini into a large buttered oven pan, then sprinkle with cheese and cover with the ground beef. Then you put the rest of the bugattini and sprinkle again with cheese.
Grease tube pan with butter. Melt the marshmallows with the margarine. Combine in a large bowl all of the ingredients. When thoroughly mixed, press into tube pan. Let cool. This makes a festive looking dessert that kids all ages like to munch on.
Shred cabbage. Chop carrots, celery, onion and pepper. Combine cabbage with chopped ingredients. Mix with sugar.
Beat together butter and sugar until creamy. Blend in cocoa and almond extract; mix thoroughly. Stir in almonds and oats. Chill dough until stiff. Break off pieces of dough and shape them into balls. Roll in coconut; chill.
This recipe wil make six balls the size of large oranges. Stir together and knead. Add food coloring, if desired. Keep covered when not in use. Stays soft for a long time.
Mix first 8 ingredients in large bowl. Add undrained pineapple. Mix only by hand. Add chopped bananas (I mash mine) and nuts. Mix again. Bake in greased and floured Bundt pan in 350° oven for 1 hour and 5 minutes. Let cool in pan for 1 hour before removing. Ice or glaze as desired.
Cut cheese into cubes. Place in a saucepan with 1/4 cup butter. Heat over medium heat until melted and smooth, stirring often.
Boil chicken breasts, chip into bite sized pieces. Mix in cream of chicken soup and chicken broth (you can use the broth the chicken was boiled in). Mix in 3/4 bag of dressing mix. Put into baking dish. Put remaining dressing on top. Bake at 375° until slightly browned.
Cream shortening, sugar, eggs, pumpkin and water and mix together. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts and raisins. Bake at 350° for at least 1 hour. DO NOT GREASE PANS. Makes 2 loaves.
Melt butter in a 9 x 13-inch pan on top of stove. Mix together remaining ingredients. Bake at 350° for 1 hour. Serve with ice cream. Yum! Yum!
Brown hamburger; drain. Add onion, taco seasoning mix and Ranch-style dressing mix; stir well. Put pinto beans, tomatoes, kidney beans and corn in big pot. Bring to a boil. Add hamburger mixture. Then simmer for 30 minutes.
Mix mashed potatoes, sour cream, milk and garlic powder. Spoon 1/2 of mixture into a 2 quart casserole. Sprinkle with 2/3 c. onions and 1/2 c. cheese. Top with remaining potato mixture. Bake at 350° for 30 minutes or until hot. Top with remaining onions and cheese. Bake 5 minutes until onions are golden. Makes 6 servings.
Melt the margarine in a 9 x 13-inch pan. Open biscuits and let set at room temperature. Cut apples in half; peel and core. Roll biscuits very thin. Place apple half, rounded side down on biscuit. Wrap biscuit over apple. Place apple in melted butter, flat side down. Sprinkle cinnamon on each apple.
Spread potato slices on greased cookie sheet. Sprinkle with salt and pepper. Bake in preheated 375° oven 25 to 30 minutes. Place on serving dish. Heat cheese spread according to label directions; pour over potatoes. Top with green onion, tomatoes and sour cream. Serves 6.
Cook peeled potatoes in boiling water until tender and drain. Mash until smooth. Add remaining ingredients until light and fluffy. Cool. Cover and refrigerate. They may be used anytime within 2 weeks or freeze. To use, place desired amount in greased casserole dish. Dot with butter and bake covered in 350° oven for 30 minutes. Serves 12.
Use double boiler. Combine all ingredients but vanilla. Beat egg whites 1 minute or until blended. Set in place over water. Beat constantly at full speed while cooking for 7 minutes or until stiff peaks form. Frequently scrape boiler. Remove from heat; add vanilla. Beat 1 or 2 minutes. (Don't scrape bowl too close.)
Boil broccoli; drain. Fix the 2 boxes rice as instructions say. Chop up Velveeta cheese. Pull or chop chicken up in small pieces. Mix all together. Butter your casserole dish. Put mixture into casserole dish. Bake at 325° until cheese is melted.
Place chicken in a 12 x 8-inch baking dish. Add soup, mushrooms, cheese and sherry. Sprinkle with paprika. Bake at 350° for 1 hour, until tender. Remove chicken to rice covered platter; keep warm. Stir sour cream into sauce. Serve over chicken and rice. Serves 4 to 6.
Mix all ingredients very well until it looks like a paste. Refrigerate 8 to 10 hours. Roll into meatballs or approximately 4-inch rolls and cook on hot grill on all sides. Serve hot with mustard and other side dishes.
Beat eggs, sugar and vanilla. Blend in sour cream, butter and shortening. Combine flour, cocoa, baking powder and baking soda. Add to sugar mixture. Stir in nuts. Drop on greased sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Combine rice, salt and pepper in 1 1/2-quart ungreased casserole. Dot top with butter. Pour boiling water over rice mixture and stir in butter. Cover and bake 45 minutes. (Don't peep - don't stir!)
Cook sugar, butter and milk in saucepan over medium heat, stirring constantly until mixture reaches softball stage (235°). Remove from heat and add Marshmallow Creme and peanut butter. Pour into greased pan. Cut when cold.
Boil 2 packages of fruit until tender. Add sugar. Let fruit cool before making pies.
In a saucepan, mix all ingredients except mushrooms. Bring this mixture to a boil; simmer 10 minutes. Remove from heat. Drain mushrooms and add to mixture. Place in a covered dish. Refrigerate overnight.
Dissolve yeast in 1/2 cup warm water and let stand 5 minutes. Add remaining water, salt and sugar; beat. Add shortening and beat. Add eggs and beat. Add flour and mix until elastic. Put in refrigerator and let double in size. Take out and knead amount desired. Return rest to refrigerator. Let rise. Bake at 450° until brown.
Melt butter in large frying pan over medium heat. Add garlic and saute one minute. Add carrot, onion, mushrooms and saute until tender. Stir in curry powder. Add water, lima beans, green beans and peas and simmer until tender. Serve over rice; top with dollop of yogurt and sprinkle with chopped peanuts.
Break egg into bowl and beat with water, salt, pepper, and basil. Drop chicken pieces into this and stir around until pieces are well coated. Roll each piece in wheat germ or crumbs. Place in buttered shallow baking pan and dot with remaining butter. Cover with aluminum foil and bake in a 400° oven for 1 hour.
Cut apples and combine with chopped nuts. Set aside. Cream oil, eggs and sugar until light. Add flour, baking soda, salt, baking powder, vanilla and lemon flavor. Add apples and nuts to this with mixing spoon. Bake in tube pan at 350° for about 1 hour.
Mix and drop by teaspoonful. Squash with fork to make cross marks. Bake at 350° for 5 to 8 minutes.
Drain peaches; set aside. Combine other ingredients with peach juice. Put this in a pot; bring to a boil. Simmer for 10 minutes. Pour hot syrup over peaches. Put into jars and refrigerate.
Grease an 8 x 8-inch pan with butter. Layer ingredients starting with crumbs, then chips, coconut and nuts. Pour milk over all. Bake at 350° for 20 minutes or until golden.
Chop celery, onion, pepper and lettuce each separate. Put each item in a layer in a bowl. Spread mayonnaise on top and then sprinkle bacon bits on that. Cover and refrigerate overnight. Mix well before serving.
Beat one egg white with 1 teaspoon vanilla until peaks form. Add 1/2 cup sugar. Gradually stir in coconut; stir in one tablespoon flour. Set aside. Dissolve cocoa in hot coffee. Set aside. Beat 3 egg whites until soft peaks form. Add 1/2 cup sugar and continue beating. Set aside. Add soda to sour cream. Set aside.
In 3 quart pan, saute garlic and ginger root in oil. Dissolve sugar in soy sauce and add to pan. Heat to nearly boiling. Place raw chicken in mixture and bring to a boil. Lower heat	and simmer until tender, turning chicken occasionally.
Add soda to hot water and let cool, then add salt, sugar and shortening. Beat until light and fluffy. Add eggs one at a time. Slowly mix well. Add buttermilk, flour, salt, mix well. Add soda water very slowly. Fold the two bran cereals into mixture. Add nuts. Bake in muffin tins at 350 degrees for 18 minutes. Makes 4 dozen.
Place in a bowl the onion and cucumber. Combine the mayonnaise, vinegar, oil, salt and pepper in a small bowl. Mix and pour over cucumber slices. Chill and serve. Add onion and/or celery seed.
Mix cream and brown sugar in a 4-quart bowl. Microwave on High (100% power) for 13 minutes. (Stirring is not necessary.) Candy thermometer should reach 236° for soft ball. Quickly add pecans and margarine, stirring to mix. Drop candy by teaspoons onto a sheet of foil. Yield: About 40 pralines.
Cut chicken in 8 pieces and simmer for 2 1/4 hours in water. Remove chicken. Add lima beans, tomatoes, onions, potatoes and okra to broth. Simmer until limas are tender, about an hour. Add hot water, if necessary and stir to prevent scorching. Add corn and chicken, boned and diced, and seasonings. Serves 8 to 10.
Blend ingredients together in a jar and store in the refrigerator. Has 19.4 calories and .081 g fat per 1/4 cup.
Fry ground beef; drain. Mix with taco seasoning. Cook and cool, then mix all ingredients together.
Preheat oven to 350°. Grease a 1 1/2-quart loaf pan. Mix egg, cream and oil together with a whisk or beater until well combined (set aside). Combine flour, baking powder, baking soda and salt; set aside. Whip up the ripe bananas and sugar until watery. Slowly pour the egg mixture into the sugared bananas, bit by bit. Beat 1 to 2 minutes. Add flour mixture and continue beating 1 to 2 minutes more. Pour batter into greased loaf pan and bake at 350° for 1 hour or until done.
Mix together and store in refrigerator. Pour over chef salad. Good on tossed salad.
Heat the soup slowly as you whisk in these ingredients. Saute in butter 1 1/2 cups more cauliflower and add to soup. Serve with chopped scallions or more cheese.
Mix the first 5 ingredients together for 8 minutes. Add the vanilla and butter extract. Mix well. In another bowl, mix the sugar and cinnamon. Pour half the batter into an ungreased 9 x 13-inch pan. Pour half the sugar mixture over the batter. Put the rest of the batter over this and sprinkle the remaining sugar mixture on top. Mix well with a knife. Bake at 350° for 30 minutes or until done.
Beat eggs. Add sugar, flour and vanilla. Stir 1 teaspoon flour into dates and mix well. Bake in tiny muffin tins in 350° oven about 10 minutes.
Combine yogurt, ketchup and mustard in a large bowl. Stir in green onions and dill, set aside. Bring 2 cups water to a boil in a small saucepan. Add corn and cook for 45 seconds or until just tender. Drain in colander, rinse under cold water and drain again. (If using canned corn, do not cook, rinse and drain in colander.) Add dressing, along with cherry tomatoes and green pepper, toss well to mix. Place lettuce leaves on plate, spoon on corn mixture and serve.
Melt first 3 ingredients over low heat until smooth. Mix cake mix, following package directions. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Bake 10 to 15 minutes at 350°.
Mix all of the cottage cheese, Cool Whip and orange jello together. Then stir in the pineapple and mandarin oranges. Save some of the mandarin oranges and pineapple to garnish the top of the salad.
Heat oil in Dutch oven or large saucepan over medium high heat; brown meat. Stir in remaining ingredients except mixed vegetables; bring to boil. Reduce heat; cover. Simmer 1 1/4 hours, stirring occasionally. Add vegetables; simmer 15 to 20 minutes until beef and vegetables are tender, stirring occasionally. Remove bay leaves. Season to taste with salt and pepper.
Mix first four ingredients and put in shallow dish. Microwave 4 1/2 minutes, rotating dish after two minutes. Sprinkle cracker crumbs and bacon on top. Serve with crackers.
Drain beans and layer with other ingredients and bake at 350° for 1 hour. Top with remaining onion rings and bake 5 more minutes.
Combine water and 2 tablespoons picante sauce in a large, shallow dish. Let tortillas stand for 5 minutes in mixture. Drain. Cook ground beef and onion in heavy skillet until brown; drain. Stir in next 6 ingredients. Simmer meat mixture for 5 minutes. Melt margarine in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat and add sour cream; stir until well blended.
Mix sugar, oleo, eggs and vanilla. Stir in dry ingredients. Roll dough on floured surface. Cut in desired shapes. Bake until golden brown in 350° oven.
Drain ground beef and let cool. Add all ingredients in very large bowl and serve at room temperature.
Mix well, milk, cocoa, butter and sugar. Let come to hard boil about 1 1/2 minutes. Remove from heat, add vanilla, nuts, oats and peanut butter. Cool a little and dip with a spoon on wax paper.
Form the sausage into cakes. Brown on both sides in a hot skillet, but do not cook done. Remove and place in a casserole. Add all the other ingredients. Cover and bake in a moderate oven at 350° for 45 minutes or until the rice is tender. Serve hot. Makes 6 servings.
Halve and core apples. Mix honey, raisins, almonds, nutmeg and cinnamon. Fill each apple half with mixture and place in a greased flat baking dish. Bake at 350° for 12 to 15 minutes.
Bake cake in single layer sheet cake pan. While cake is hot, use fork to make holes in layer. Pour cream of coconut over cake, letting it soak in good, then while still hot, pour Eagle Brand milk over it, letting it soak in also. Refrigerate until cold. Spread Cool Whip over top, then sprinkle coconut on top of Cool Whip. Best when refrigerated overnight.
In punch bowl, combine pineapple juice, strawberries, strawberry soda and ice cubes. Float small scoops of strawberry sherbet on punch. Ladle into small glasses or punch cups. Makes 2 2/3 quarts ((20 half cups servings).
Cream eggs, oil and sugar. Add sifted dry ingredients and vanilla. Mix well and then fold in nuts and apples. (Note: Batter will be very thick.) Pour into a greased and floured tube pan. Bake at 340° for 90 minutes. Start baking in cold oven. Do not preheat.
Brown the ground beef in skillet. Saute onions. Add tomatoes, corn, soup and water. Season with salt, pepper and Lea & Perrins to taste. Simmer.
Saute onions in oil until golden. Add ground beef and brown. Add tomato sauce, salt, garlic salt, pepper and bay leaf. Simmer for 25 minutes.
Cook asparagus in 1 cup water until tender-crisp. Drain, reserving liquid. Saute onion in butter until transparent. Stir in flour, salt and pepper; cook over medium heat, stirring constantly, for 1 minute. Gradually stir in milk, 1 cup water, reserved liquid and bouillon granules. Cook, stirring with wire whisk until mixture is thickened. Stir in asparagus. Heat through and serve.
Cut chicken breasts into 3 pieces (remove bones and skin). Beat eggs and salt; add chicken strips to egg mixture. Let set 1 hour; remove chicken from eggs. Roll in bread crumbs; using skillet, melt oleo and saute chicken a few minutes. Place sauteed chicken in baking dish; top with mushrooms and chunks of cheese. Add broth; bake, uncovered, at 350° for 30 to 40 minutes.
Boil spaghetti in large pot; do not drain. Add chili beans. In skillet, brown hamburger and onion. Add salt and pepper to taste. When brown, add chili powder and the tomato puree. Let cook a few minutes. Add noodles and serve.
Combine first 6 ingredients. Pour into a greased 9 x 13-inch pan. Sprinkle last 2 ingredients on top. Bake at 350° for 50 to 60 minutes, until pumpkin is set.
Select fully ripe tomatoes; cover with boiling water. Let stand a few seconds, then drain and dip into cold water. Peel carefully and place in layers in bowl, sprinkling sugar over each layer. Cover and let stand overnight (keep in refrigerator). Drain off juice and sugar and heat to boiling with orange juice, orange rind and lemon rind. Boil until syrup spins a thread. Add tomatoes and sliced lemons. Cook until syrup is thick. Pour into sterile jelly jars and seal. Place in boiling water bath for 25 minutes.
Mesh first 3 ingredients together. Roll into oblong ball size of egg. Crease down center and insert jalapenos. Close together. Roll these in eggs and then in Shake 'n Bake or Oven Fry. Bake at 350° for 30 minutes.
Grease bottom of 9 x 13-inch baking pan and place 1 package chocolate chip cookie dough in pan evenly. Mix together your cream cheese, vanilla, sugar and eggs until well blended. Pour cream cheese mixture over cookie dough in pan. Take second package of cookie and make 3/4-inch slices laying the slices on top of the cream cheese mixture. Place pan into oven and bake at 350° for about an hour or until golden brown. Let cool in pan and then cut into squares. Tastes better when refrigerated.
Stew squash with chopped onion. Drain well. Add egg, margarine, salt and pepper, then stir in corn bread mix. Drop by tablespoon into hot grease. Cook until golden brown.
Put rice, water and salt in a medium size saucepan. Bring the water to a boil over high heat. Cover the pan, reduce the heat to low and simmer for 15 to 20 minutes or until the rice is tender and all the water has been absorbed. Remove the pan from the heat and set aside.
Bring the sugar, milk and oleo to a boil and boil 10 minutes. Remove from heat and add peanut butter and Fluff. Beat until smooth. Pour into a greased pan.
Toast and butter bread. Preheat oven to 400°. Lightly grease a 13 x 9 x 2-inch baking dish. Cut salami in half; arrange, cut side down, around edge of prepared dish. Arrange bread over bottom of dish; place cheese slices on top of bread. Separate eggs, placing each yolk in a shell half; place in egg-carton compartments until ready to use. Place whites in a large bowl of electric mixer; at high speed, beat egg whites with 1/2 teaspoon salt and the mustard until stiff and moist peaks form.
Blend all ingredients in a blender 5 to 7 seconds. Pour into greased 9-inch pie pan. Top with cheese and meat. (You may also add cooked broccoli, etc.) Bake 45 minutes at 350°. Let quiche set for 10 to 15 minutes before cutting.
Mix together all ingredients. Place in 10x6x1-1/2 inch baking dish. Bake at 375° for 45 minutes or until firm. Serves 6 to 8.
Dissolve gelatine in 1/2 cup hot water. Heat soup in double boiler; add gelatine, cream cheese, celery, onions and seasonings. Mix until blended; refrigerate 5 minutes, then add crumbled shrimp and pour in ring mold sprayed with Pam. Refrigerate 5 hours; unmold and serve with crackers or large chips.