HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred cabbage; add 2 cups water and salt. Let stand 2 hours and drain. Add celery and green pepper. Have the other ingredients cooked and cooled to pour over mixture. Boil 8 to 10 minutes. Cool, cover and let stand at least 24 hours before using. Will keep good if stored in refrigerator.
Place boneless chicken in a baking dish. Put slices of Swiss/Mozzarella cheese on chicken. Spread 1 can of cream of chicken soup over chicken and cheese. Spread a small package of Pepperidge Farm herb stuffing over the entire mixture. Melt 2 sticks of margarine and drizzle over stuffing mixture.
Mix cottage cheese and dry Jell-O. Add drained pineapple and nuts. Fold in Cool Whip. Chill 2 to 3 hours. Serves 16 to 20. Sprinkle chopped nuts on top.
Sprinkle pudding over rolls. Top with nuts. Blend butter, sugar and cinnamon. Bring to boil; cool. Pour over rolls. Let set at room temperature overnight. In A.M. bake for 25-30 minutes at 350°.
Mix together and beat well. Bake for 40 to 45 minutes at 325°.
Cream margarine with sugar substitute. Combine soda and applesauce; add to creamed mixture. Add remaining ingredients and mix well. Pour into nonstick 7 x 11-inch baking pan. Bake in preheated 350° oven 40 to 50 minutes. When cake is cool, cut into 15 equal slices. Each serving may be exchanged for 1 1/4 breads and 1 1/4 fats.
Boil chicken in large pot to disperse fat. Place whole pot in refrigerator overnight. The fat will congeal and can be removed with a kitchen knife or spatula. Remove meat from the bones; cut into 1-inch pieces. Place in bowl with about 3 tablespoons of nonfat mayonnaise and celery; mix with spices.
Mix butter, sugar and eggs until creamy. Add flour, 7-Up and flavoring; beat well. Bake in floured tube pan for 1 hour at 350°.
Heat oven to 400°. Combine flour, sugar, baking powder, baking soda and salt in medium bowl. Cut in chilled butter or margarine with a pastry blender until mixture resembles coarse meal. Add yogurt and stir until dry ingredients are moist. (Dough will be sticky.) Turn dough out onto floured surface. With floured hands, form ball and knead 4 to 5 times. Spray or grease a baking sheet. Pat dough on baking sheet to 8-inch circle. Cut into 12 wedges, cutting almost, but not all the way through dough. Make small slit in each wedge and fill with 1 teaspoon jam. Sprinkle with pecans. Bake at 400° for 13 to 15 minutes until golden. Serve warm.
Beat eggs slightly. Add sugar, beat again, then add Karo syrup, salt, vanilla and nuts. Place in uncooked crust and dot generously with butter. Cook about 10 minutes in hot oven at 425°, reduce heat to 325°. Continue cooking until done, about 45 minutes.
Preheat oven to 350°. Saute onions until tender but not brown. Cool. Cook shells in boiling water until tender.
Microwave or heat in a pot on the stove your peanut butter and butterscotch chips until melted. Mix in your Frosted Flakes (enough until all your mix is used and all your flakes are covered). Spoon out onto a cookie sheet and refrigerate until hardened, then serve and eat.
Mix all ingredients well. Put in loaf pan and cover with tomato sauce. Bake for 45 to 50 minutes at 350°.
Cut flank into strips with the grain and at angles. Combine ingredients and soak meat overnight.
Brown pork chops in own fat. Place in Dutch oven or roaster. Cover with slices of onion, green pepper and tomato soup. Cover and bake at oven temperature 350°; baking time for 1 hour.
Soak chicken in buttermilk, salt and pepper for 30 minutes. Take out and roll in flour; fry until light brown. Place on rack; bake in low heated oven for 30 minutes.
For the crust, mix together flour, butter and pecans. Press into pie plate. Bake at 325 degrees for 30 minutes. Set aside. For the first layer of filling, mix together cream cheese, powdered sugar and vanilla. Spread on cooled crust. For the second layer of filling, mix 2 boxes of instant chocolate pudding according to the directions on the box. Pour pudding on top of cream cheese mixture. Top pie with Cool Whip. Chill. Serves 8.
Blend all ingredients. Pour over steamed cauliflower and serve. Good hot or cold.
Fry meat, onion and pepper together. Drain grease, then add pork and beans. Heat about 10 to 15 minutes, then serve.
Mix all ingredients together. Pour into iron skillet or cake pan. Bake 25 to 30 minutes at 400°.
Place pot roast in slow cooker. Pour soup over roast and cook until done. This will make your gravy when done.
Heat oven to 350°. Lightly coat 2 (9-inch) loaf pans with nonstick cooking spray. Set aside. The recipe also will make 4 (3 1/2 x 2-inch) mini loaves.
Bake cake as directed on box. When cake is done, poke holes in cake and pour condensed milk over cake.
Pour boiling water over sugar, salt and shortening. Stir and let cool until lukewarm. Dissolve yeast in lukewarm water with teaspoon sugar. Let stand and work 10 minutes. Add yeast, eggs and flour (1 cup at a time) to cooled mixture. Beat only until flour is worked into dough. Place in greased bowl and tightly cover with foil. Should chill at least 12 hours.
Mix together the first 6 ingredients. Make into small balls. Brown. Mix together last 2 ingredients. Alternate browned meatballs and sour cream mixture in casserole dish, starting and ending with sauce. Bake 1 1/2 hours at 300° or in crock-pot for 4 to 6 hours on low. Freezes well without sauce.
Mix. Roll into marble size balls. Freeze in a bowl. Bake in single layer while frozen at 350° for 20 minutes.
Dip fish in egg wash, then dredge through flour, coating well. Set aside on dish. In medium saucepan, melt 1 1/2 tablespoons butter over medium heat. Saute fruit until warm, but not too soft, about 3 to 4 minutes. Set aside. Take remaining butter and melt in separate pan over medium-high heat. Saute fish. Add salt and butter to taste. Fish will be golden brown on both sides. Put on plates. Re-warm the fruit and pour over fish. Top with Hollandaise Sauce.
In a bowl, mix egg yolks with 1 cup milk. In another bowl, mix cornstarch with another cup of milk, then add the sugar and remaining milk. Strain the egg yolk mixture through a fine strainer into the cornstarch mixture and stir to combine well.
Mix ingredients well and pour into uncooked pie shell. Bake at 350° for 45 minutes.
Butter a shallow 2-quart baking dish. Sprinkle half of the corn in the bottom of dish. Sprinkle half of shredded cheeses over corn. Cover with half of croutons. Repeat with remaining corn, cheeses and croutons (making 2 layers). Combine eggs, milk, salt and pepper. Pour over ingredients in baking dish. Press down gently; make sure croutons are moistened. Dot with butter. Bake 1 1/2 hours in 300° oven or until golden brown and puffed.
Spray a cookie sheet with nonstick spray coating; set cookie sheet aside. In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking powder and baking soda. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat in the applesauce, egg and vanilla. Beat in as much of the flour as you can with a mixer. Stir in any remaining flour with a wooden spoon. Stir in chocolate pieces. Drop dough by rounded teaspoonfuls 2-inches apart on prepared cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until edges are light brown. Remove the cookies from the cookie sheet. Cool on a wire rack. In a small bowl, stir together the powdered sugar and milk. Drizzle over the cookies. Store any leftover cookies in the freezer. Makes about 36 cookies.
Place rice in greased 12 x 8-inch baking dish. Cover with combined vegetables and seasonings. Combine soup and salad dressing. Mix well. Add water gradually to soup mixture until well blended. Pour half of soup mixture over vegetables. Top with chicken, then rest of soup mixture. Bake at 350° for 1 hour or until chicken is tender and rice is cooked. Sprinkle with paprika if desired.
Mix all together and store in Tupperware. Use 1 1/2 teaspoons for a cup. Stores well. Good keeper.
Grease muffin tins. Mix all together, put in icebox. Use as needed. Batter will keep six weeks.
Tie spices loosely in a cheesecloth bag. Add sugar and spice bag to cider in large kettle. Bring slowly to a boil. Cook about 15 minutes, then remove spices. Serve hot or chilled. A few slices of orange in punch bowl are very attractive.
Cut chicken in 1/2-inch pieces. Brown in oil. Reduce heat to low; add onion. Cover; cook for 10 minutes. Add carrots and green pepper. Combine remaining ingredients. Stir into skillet. Cover; simmer for 10 minutes longer. Serve with rice. Makes 4 servings.
Cream shortening, sugar, egg and flavoring and bananas. Beat well. Sift and add dry ingredients. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 10 minutes. Cool. Makes 40 soft cookies.
Mix flour with margarine. Add salt and pepper. Stir in milk. Cook over medium heat, stirring constantly, until thickened. Add cream cheese. Stir until smooth. Pour over squash, rice and onions. Fold together until mixed well. Put in a 9 x 13-inch casserole dish. Sprinkle with grated Cheddar cheese and bread crumbs. Bake 30 minutes at 350°.
Layer the ingredients beginning with the cake on the bottom (in the order they appear) in a large glass bowl. Top with Cool Whip.
Spray a 13 x 9-inch pan with Pam. Spread chicken in pan. Top with asparagus. Combine remaining ingredients; pour over chicken. Bake at 350° for 30 minutes. Top with almonds the last few minutes of baking. Serves 8.
Mix ingredients together. Scoop out and form into patties. Coat with flour to hold together. Brown in 1 tablespoon shortening to golden brown and serve. Makes up to 8 patties.
Brown pork chops slowly, but not too brown. Saute onion in grease where chops were cooked. In a large baking dish, mix all ingredients together and lay pork chops on top. Cover tightly and bake 1 1/2 hours at 300°.
Cream fat, sugar and vanilla (medium speed) 10 minutes. Add bananas and eggs. Mix (medium speed) 5 minutes. Add combined dry ingredients alternately with sour milk (low speed). Mix (medium speed). Bake.
Preheat oven to 350°. Grease 13 x 9 pan with butter flavored crisco. Chop 1/2 c. nuts coarsely for topping, set aside. Chop remaining 1/2 c. finely. For crust combine flour and brown sugar, cut in crisco until fine crumbs form. Add 1/2 c. finely chopped nuts and coconut. Mix well. Remove 1/2 c. mixture, set aside. Press remaining crumbs in bottom of pan. Bake for 12-15 minutes, until edges are lightly browned.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla, then eggs, one at a time, beating well after each addition. Add flour, small amounts at a time. Let mixer "go" for several minutes. Pour into a well-greased and floured tube pan. Bake 1 1/2 hours at 325°.
Mix pretzels, sugar and butter. Pour in a 9 x 13-inch pan. Bake at 400° for 7 minutes and cool. Blend cream cheese and powdered sugar; beat until smooth. Add Cool Whip. Spread on cooled layer of crust.
Mix pudding and milk 1 to 2 minutes. Gently stir in whipped topping and marshmallows. For each sandwich, spread approximately 2 tablespoons of mixture onto each cracker half. Lightly push cookies together to form sandwich. Wrap each square in plastic wrap and freeze. Makes 22 sandwiches.
Mix blueberries, 2 tablespoons flour, lemon juice and sugar together. Pour into lightly greased pan. Mix 3/4 cup flour, oats, brown sugar, salt, vanilla and butter together. Pour over blueberry mixture. Bake at 375° for about 25 minutes.
Cook pudding per package directions. Use milk and juice as cooking liquid. Cool. Save 1 tablespoon raisins for garnish. Stir remaining raisins and 3/4 carton whipped topping into pudding. Measure and drain 1/2 cup pineapple for garnish. Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl. Top with half each of cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers. Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries. Serves 12.
Spray large shallow baking dish with Pam. Mix ingredients in following order: Bisquick, milk, mayonnaise, eggs, onions, cheese, mushrooms, crab meat and salt and pepper to taste. Spoon into baking dish. Bake at 350° about 30 minutes or until light brown on top. Let set before serving. Cut in squares and top with sour cream.
Combine the first 5 ingredients and whisk well until thoroughly blended. Add chicken breasts and marinate for 4 to 5 hours in the refrigerator. Chicken may be oven-broiled, pan-broiled or grilled using the marinade mixture as a baste. Cook approximately 15 minutes or until a fork inserted into the thickest part releases a clear white fluid when withdrawn. Serves 2.
Melt butter. Mix all ingredients and spoon into muffin tin. Bake at 400° until lightly browned.
Sift dry ingredients. Beat Crisco, sweetener and eggs together well. Add to dry ingredients and mix well. Stir in puree, nuts and raisins. Pour into greased 9 x 13-inch pan and bake in 325° oven for 1 hour.
Place the apples, water and cinnamon in a buttered casserole dish. Mix together the sugar, flour and margarine and sprinkle the mixture over the apples. Bake in a moderate oven for 30 minutes or until apples are soft. Serve with whipped cream.
Combine cake mix, pudding mix, oil, eggs and water. Beat 10 minutes (or longer). Grease and flour Bundt pan. Mix nuts, sugar, cinnamon and vanilla. Stir in lightly as you would for a marble cake.
Cream sugar and shortening; add eggs one at a time. Add flour and milk. Add a pinch of salt. Add flavorings last. Bake 1 1/2 hours at 325°.
Sift first 4 ingredients together. Add chopped nuts and set aside. In saucepan, melt butter or shortening (if shortening, add 1 teaspoon hot water). Add brown sugar and mix well. Cool slightly and add slightly beaten egg and vanilla. Blend, then add flour mixture a small amount at a time. Spread in greased 9 x 9 x 2-inch pan. Sprinkle 1/2 package chocolate chips on top. Bake in 350° oven for 20 to 25 minutes. Do not overbake. Cool in pan, then cut in bars. Will make 24 small bars.
Break cauliflower into flowerets and cook in very little water until fork-tender. Mash it with a little of the water used for cooking. Add all the other ingredients and blend in a blender or whip with an electric beater until fluffy. Put the mixture in a casserole and bake at 350° for 20 minutes. Have fun while your guests wonder what this is!
Combine cream and cinnamon in saucepan. Bring to a boil. Remove cinnamon. Add almond, rose water and sugar. Beat egg and yolks together in separate pan. Place over low heat and add hot cream mixture, stirring constantly. Continue cooking and stirring constantly until the custard coats a spoon. Stir in the brandy and chill.
Cut meats into 1/2-inch pieces and season to taste. Put meat into Crockpot or slow cooker. Fill with water and cook on low heat. Two hours later add tomatoes, Picante sauce and steak sauce. Continue cooking on low heat. One hour before serving turn to high heat. Add the rest of the ingredients. Makes 6 quarts. Cooks 8 hours.
Mix beans and tomatoes. Simmer. Put 1/4 tablespoon margarine, butter or lard in skillet. Add ground beef and onions. Cook until brown 10 minutes. Add water and cover. Add green pepper (cut fine) to beans and tomatoes. Add browned meat and onions. Simmer for half an hour. Add tomato soup and stir well.
Sift flour, sugar, salt and spices into mixing bowl. Add oil and buttermilk. Mix and add eggs; dissolve soda in mashed prunes and fold into batter. Mix in nuts and vanilla. Bake in 350° oven in tube pans about 45 minutes or 2 (9-inch) layer pans for 30 to 35 minutes, or until tested done. Pans are to be greased and floured. Frost with Raisin Pecan Frosting.
Cream together shortening and sugar. Add 1 egg at a time. Dissolve soda in buttermilk. Combine flour and salt. Gradually add flour and buttermilk alternately. Blend in melted chocolate. Add vanilla. Bake 3 layers at 350° for 25 minutes.
Mix all together and bake in a 9 x 13-inch baking dish for 1 hour at 350°.
Simmer all ingredients for 20 minutes. Remove spices and serve hot. I usually halve this recipe and it fits in the crock-pot. This is great to make for the holidays and the aroma is wonderful!
Combine last 8 ingredients and pour over mushrooms. Let set several hours, turning occasionally. Drain and serve.
Add cornmeal while stirring to the boiling water. Cook 20 minutes. Stir often to prevent lumping. Saute ground beef in 2 tablespoons oil (Mexican's would use lard). Add tomatoes, olives, onions and seasonings. Put half the cornmeal in the bottom of a 2-quart buttered casserole. Spread meat mixture on top. Cover with the rest of the cornmeal mush. Top with grated cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Combine syrup, sugar and margarine. Let it come to a boil. Add peanuts and cook until it turns brown, then add soda. Stir and pour into buttered flat pan. Let cool, then break.
Combine ingredients. Crush potato chips and sprinkle on top. Cook uncovered 30 minutes at 350°.
Beat whipped topping mix with 1 cup milk and the vanilla, using large mixer bowl; beat at high with electric mixer about 6 minutes, or until topping thickens and forms peaks. Add remaining milk and the pie filling mix; blend at low. Beat at high for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
Bake cake per instructions on box. Then cool cake and poke holes in the cake. Pour Eagle Brand milk all over top of cake, and then cool cake. Spread Cool Whip on the top of cake and sprinkle coconut on top of Cool Whip.
Melt butter in pan in oven while oven preheats to 350°. Mix sugar, milk, flour and vanilla in bowl. Once butter has melted, pour mixture in pan. Spoon fruit around in middle of pan. Bake for 1 hour at 350° or until golden brown. Yields 6 servings.
Mix all of the ingredients, except chicken and lemon slices. Pour over chicken breasts; bake at 350° for 35 to 40 minutes. Garnish with lemon slices. Goes nicely with Near East rice pilaf and/or vegetables.
Mix hash browns, sour cream, grated cheese, and soup and pour into 9 x 13 buttered pan. Sprinkle Parmesan cheese and salt and pepper on top. Bake at 350° for 1 1/2 hours.
Beat cream cheese and butter until smooth. Add flavor and sugar; mix well. Spread on cake. Sprinkle nuts. Makes 3 layer or sheet cake.
Bake cake as directed on package. While still warm, cut or break into 1 to 2-inch squares. Arrange half of pieces in a 3-quart serving bowl. Spoon one package prepared pudding over the pieces. Cover with half of whipped topping. Sprinkle with Heath chips. Repeat. Refrigerate at least 4 hours.
In a small frying pan, cook bacon until crisp; do not drain. In a 1 cup measure, place egg, sugar, vinegar and enough water to make 3/4 cup. Pour over bacon and grease. Cook, stirring constantly, until dressing thickens. Season to taste. Pour the hot dressing over greens and onion. Toss. Garnish with egg slices. Serve immediately.
Arrange broccoli in large baking dish. Combine soup, chicken and mayonnaise; pour over broccoli. Mix crumbs and cheese together; sprinkle on top. Bake 40 minutes at 375° until bubbly. You can serve over rice.
Preheat oven to 375°. Brown beef and onions. Drain. Stir in next 5 ingredients and cook until bubbly. Pour into a 2-quart casserole and bake 15 minutes. Cut biscuits in half to form 20 half circles. Take casserole from oven and place cut side of biscuits on top of the casserole. Sprinkle with cheese. Bake 15 minutes more.
Mix together sugar, salt, spices and flour. Lightly combine with peaches. Fill pastry lined pie pan. Melt butter and lemon juice. Drizzle over pie filling. Adjust top crust; vent with fork prongs on top of crust. Seal edges of crust. Bake at 450° for 10 minutes or until crust is nicely browned. Cool before slicing.
Cook whole zucchini in boiling salted water for 10 minutes; drain. Cut in half lengthwise. Scoop out centers, leaving 1/4-inch shell. Chop center portion; set aside.
Skin the chicken pieces and score them deeply. Mix thoroughly chili and curry powder, tomato paste, salt and yogurt. Marinate chicken pieces in the mixture for four to five hours. (If desired, this can be marinated in the refrigerator overnight.) Arrange the chicken pieces in the baking pan and pour the remaining excess marinade over chicken. Bake at 375° for 45 minutes, occasionally basting. Drain well; brush melted butter and grill or broil for 5 minutes. Delicious Tandoori Chicken is ready!
Brown ground meat with rice and onion, in oil in skillet, stirring until crumbly. Add remaining ingredients, except cheese, with 1 1/2 cups of boiling water. Bake, covered, for 1 hour. Top with cheese. Bake, uncovered, for 10 minutes longer or until cheese is melted. Serves 6.
In a small bowl, combine onion soup mix, chili sauce, grape jelly and water. In skillet, brown ground beef with green pepper over medium-high heat; drain. Stir in soup mixture. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until slightly thickened. Serve on rolls. Makes 6 servings.
Preheat griddle to 350°. Beat together egg, milk and oil. Add dry ingredients to liquid and stir just until mixed. Do not overmix! A few small lumps are okay. Spray griddle with Pam, oil or margarine. Pour batter onto griddle with 1/4 cup measuring cup. Cook until bubbles come to surface and the edges are dry. Turn over to brown other side. Makes about 15 (5-inch) pancakes.
Fry onions and garlic in oil and butter until tender. Add 1 pound of hamburger. Add package of spaghetti sauce mix. Stir good. Add can of sliced mushrooms and juice, tomato soup and mushroom soup. Bring to a boil and boil 5 minutes. Salt to taste.
Cream shortening and sugar. Add eggs and oatmeal, beat well. Add flour, soda, salt and blend. Chill dough. Roll into balls the size of walnuts. Dip in mixture of sugar and cinnamon. Bake on ungreased cookie sheet at 375° for 15 minutes or until golden brown.
Saute onions and garlic in oil over medium heat. Stir in eggplant, zucchini, peppers, basil and parsley. Reduce heat and cook, uncovered, stirring occasionally, for 30 minutes. Add 4 tomatoes and stir to blend. Cook 15 minutes more, uncovered, until eggplant is very tender. Season to taste. Serve hot or at room temperature. Garnish with the remaining tomato. Can refrigerate, covered, up to 1 week.
Beat the eggs. Gradually beat in the brown sugar. Stir in the melted butter and vanilla. Sift together and add the flour, baking powder and salt. Add the chocolate chips. Spread in greased 9 x 13-inch cake pan. Sprinkle top with granulated sugar, then with cinnamon. Bake at 350° for 20 to 30 minutes or until done. Don't overbake. Leave in pan. Cut.
Fry bacon until crisp; remove from pan. Add onion to drippings and brown. Put tomatoes and sugar in and boil a few minutes. Add sauerkraut, sliced kielbasa and crumbled bacon strips. Salt and pepper to taste. Cook 20 minutes or until done.
Bring to boil vinegar, water, sugar, salt and alum, then cool. In bottom of jar, put the dill heads, onion and garlic. Put large cucumbers, quartered and sliced lengthways, packed in jar. Put 4 more heads of dill and onion on top and put cooled brine over them. Put in refrigerator. Ready in 5 days. Keeps 4 to 5 months.
Mix all ingredients well; put in loaf pan. Mix ketchup and water; pour over the top. Top with bacon if you prefer. Bake at 400° until done.
Mix all together and place in greased dish; bake at 350° for 40 to 45 minutes.
Saute celery and onion in butter. Add remaining ingredients. Add to cooked noodles and chicken. Bake at 350° long enough to brown. Makes 20 servings.
Separate each graham cracker into 4 sections. Arrange in a jelly roll pan with edges touching. Melt butter in a saucepan; stir in sugar and pecans. Bring to a boil; cook 3 minutes, stirring frequently. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes. Remove from pan and let cool on wax paper. Makes 3 1/2 dozen.