HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cabbage coarsely; steam lightly until just wilted in water with a pinch of salt and sugar. Melt butter in a large (13 x 9-inch) Pyrex dish. Sprinkle 3/4 cup of Frosted Flakes over butter. In a saucepan, mix celery soup, milk, mayonnaise and beaten egg. Spread cabbage over crumbs in Pyrex dish. Pour soup mixture over all. Top with grated cheese and other 1 cup of Frosted Flakes crumbs. Bake at 350° for 30 minutes. Serves 10 to 12.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inch. Sprinkle turkey, onions, cheese, mushrooms and salt in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Makes 7 servings; 145 calories per serving.
Mix sugar, cream, water and vanilla. Cook to soft ball stage. Add nuts and stir until nuts are coated. Pour onto wax paper. Separate with 2 forks.
Heat oven to 450°. Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 13 x 9 x 2-inch baking dish. Stir baking mix and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or until crust is light golden brown. Makes 8 to 10 servings.
Mix sugar, cocoa, margarine and milk in pan and boil 2 minutes. Let cool and add peanut butter, vanilla, nuts and rolled oats. Drop by spoonfuls on wax paper.
Peel and shred the potatoes (should be 3 cups). Rinse the potatoes and drain well (pat with paper towels to make as dry as possible).
Dice up potatoes, celery and onions. Cover with water; add salt, pepper and a chunk of butter. Cook until very done. Break bread into chunks and using 1 stick margarine and 1 loaf bread at a time, toast them in a large pan on the stove until brown. Stir while toasting. Mash the potato mixture fine in the juice they were cooked in. Pour over bread. Pour juice from giblets over bread; add chopped giblets. Beat eggs; add half and half. Pour over bread. Chop oysters and add to dressing; add salt and pepper to taste. Stir all together.
Cream Crisco and oleo. Add eggs, one at a time. Beat well after each addition. Stir in sour cream. Sift flour 3 times with soda. Add 1/2 cup at a time to creamed mixture. Stir in vanilla.
Mix all ingredients well and pat into burgers. Grill, pan-fry or bake until done. Garnish as you wish.
Slice cucumbers very thin. Mix all ingredients together. Pour over cucumbers. Cover and put in refrigerator for 3 hours or overnight.
Place pie filling in a 9 x 13-inch pan. Cut oleo into dry cake mix; add nuts and spread over filling. Bake at 350° for 1 hour. Most prefer butter brickle on apple, while many enjoy the white mix on cherry. Serve with ice cream or whipped cream.
Dissolve candy in water and jello. Cool. Add remaining ingredients. Chill until firm.
In 1 quart scalded milk, put oil and sugar. Let cool to lukewarm. In pint of warm milk, put yeast; let dissolve without stirring. When first mixture is cool, add yeast and milk to it. Add enough flour to make soft dough; cover and let rise at room temperature until it doubles in bulk (about 2 hours). Knead, roll, cut, stretch, dip in melted butter. Fold over and butter tops. Let rise for 2 hours again; bake at 450° until brown. Makes about 100.
In saucepan, blend sugar, cornstarch and salt. Add milk. Cook and stir over medium heat until thick and bubbly. Cook 2 more minutes. Remove from heat. Stir into eggs. Return to hot mixture. Cook 2 more minutes. Remove from heat. Blend in butter and vanilla. Chill. Yields 4 to 5 servings.
Cook carrots; drain. Mash and sprinkle with sugar; set aside. Dissolve Jell-Os in boiling water, then add cold water, carrots and pineapple. Stir well. Congeal. Top with a dab of mayonnaise.
Mix and spread 1/2-inch deep on cookie sheets. Bake at 375° for 12 minutes. Cool, crumble and add nuts, seeds, raisins or other dried fruit.
Put melted butter in a bowl; add sugar and mix well; add egg and blend well. Add dry ingredients and vanilla. Then add nuts and cherries. Bake in a moderate oven at 350° for 30 minutes. Frost with Almond-Cherry Flavored Frosting.
Preheat oven to 350°. Butter and flour a 9 x 13 x 2-inch pan. Combine flour and sugar. Combine melted butter, cocoa and Coke. Add to flour and sugar mixture, stirring well. Add buttermilk, eggs, baking soda and vanilla. Fold in the miniature marshmallows. Pour into prepared pan and bake 30 to 35 minutes. Remove from oven and frost while still warm.
In a small saucepan melt butter; stir in crumbs. Pat firmly on bottom of 11 x 7-inch baking dish. Chill. In large bowl dissolve gelatin in boiling water. Stir in sweetened condensed milk and strawberries. Fold in marshmallows and Cool Whip. Pour into prepared vanilla wafers pan. Chill for 2 hours or more. Garnish with Cool Whip or strawberries.
Combine. Cook until clear and thick. Mix with 4 cups rhubarb, cut up, and top with remaining crumbs. Bake at 350° for 30 minutes or until done.
Mix cream cheese, sour cream and salsa until well blended. Stir in Cheddar cheese. Cut top off bread and save. Hollow out bread. Spoon cheese mixture into bread and cover with bread top. Wrap in foil and place on cookie sheet. Bake 1 1/2 hours at 400°.
Preheat oven to 350°. In medium-size bowl, combine all ingredients and mix well. Pour into pie shell and bake for 45 minutes.
Beat eggs; add sugar, butter and vanilla. Mix well. Then add flour, baking powder and soda. Lastly, add crushed bananas and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° about 40 minutes.
Soften cream cheese and mix together with garlic salt and Tabasco sauce. Let chill. On wax paper, roll mixture into logs or ball. Roll in chili powder and pecans. Chill until served.
Heat oil in stockpot and saute onion and garlic for 2 minutes. Stir in vegetables and seasonings, broth and drained beans. Bring to a boil. Cover and reduce heat; simmer 30 minutes. Add tomato, pasta, and tomato sauce and simmer until pasta is done. Add cabbage (optional), salt, and pepper. Cook 5 minutes or until cabbage wilts. Serve in bowls with parmesan cheese sprinkled on top of soup.
Mix flour, cinnamon, pumpkin, sugar, baking soda and eggs with electric mixer until well blended. Line greased jelly roll pan with wax paper and pour batter in this. Bake at 350° for 15 minutes. Remove from oven. Flip cake on dish towel that has been covered in confectioners sugar. Let cool.
Beat oil and sugar. Add eggs, one at a time, and beat. Mix together dry ingredients. Add dry ingredients to oil and sugar mixture, blending well. Fold in carrots and nuts. Bake in a greased and floured 9 x 13-inch pan in 325° oven for 40 to 50 minutes.
Cut each wing in 3 parts. Discard tips. Place chicken wings in shallow glass dish. Mix remaining ingredients. Pour over chicken. Cover and put in refrigerator for 1 hour, turning occasionally. Cook in oven for 1 hour, turning after first half hour. Makes about 30 appetizers. Oven temperature is 375°.
In large bowl, combine the whole wheat and white flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In a medium bowl, mix together the egg white, whole egg, oil, zucchini and vanilla. Add this mixture to the flour mixture, stirring the ingredients to combine them well. Stir in the nuts and/or raisins, if desired. Pour the batter into a greased 9 x 5 x 3-inch loaf pan. Bake the bread in a preheated 350° oven for 50 to 60 minutes or until a pick inserted in the center of the bread comes out clean.
Mix all together. Let set overnight in refrigerator. Bake 1 hour at 350°. Good and easy.
Mix pineapple and pudding until well blended. Add Cool Whip and mix well. Makes enough to frost three 9-inch layers. Preparation time: 0:15.
Mix pudding as directed on package. Take 3/4 of whipped cream and mix with all the pudding. Add coconut, pecans and chocolate chips to the mixture. Fold mixture into pie crust. Take remaining Cool Whip and spread on top of pie. Now, take remaining coconut, pecans and chocolate chips and sprinkle them over the pie. Place in the refrigerator for about 2 hours and it's ready to eat.
Grease bottom and sides of 9 x 13-inch pan. Reserve 2/3 cup dry cake mix for filling. In large mixing bowl, combine remaining dry cake mix, margarine and egg. Mix until thoroughly combined. Press evenly into bottom and sides of prepared pan. Bake at 350° for 15 to 20 minutes or until light golden brown. Meanwhile, combine reserved cake mix, brown sugar, syrup, vanilla and 3 eggs in a large mixing bowl. Beat at medium speed for 1 to 2 minutes. Pour filling over baked crust. Sprinkle with chopped pecans. Return to oven and bake for 30 to 35 minutes until filling is set. Cool and cut into 36 bars.
Cook sausage, drain fat and set aside. Saute pepper, onion and celery in butter or margarine. Stir in soups and rice; mix well. Fold in sausage. Pour into a buttered casserole dish, sprinkle with crumbled cornflakes. Bake in a 350° oven for 45 minutes.
Preheat oven to 350°. Lightly butter 1 1/2-quart shallow baking dish; set aside. Pare, quarter, core and thinly slice apples. You should have 6 cups. In large mixing bowl, place apples, 1/2 cup sugar, cinnamon and lemon juice; toss lightly to mix. Place in prepared baking dish; set aside.
Add all ingredients in large kettle, stir to mix taco seasoning. Bring to a boil, boil 15 minutes. Serve with toppings: grated cheese, corn chips, sour cream, salsa, chilies, or black olives.
Combine sugar and eggs, then flour, milk, vanilla, margarine and coconut. Prebake pie shells 5 minutes. After prebaking 5 minutes, pour mixture in shells and bake at 350° for 30 to 40 minutes.
Press softened cream cheese in bottom of small Pyrex dish. Spread chili on top of cream cheese; sprinkle onions on top of chili. Then sprinkle cheese on top of mixture. Bake 15 to 20 minutes at 325°. Serve hot with tortilla chips or Fritos.
Pour peaches and juice in bottom of 13 x 9 x 2-inch pan. Sprinkle cake mix over peaches, then the chopped nuts and coconut. Dribble melted oleo over top and bake at 350° for 40 to 50 minutes.
Cook vegetables in oil over low heat until tender. Grease a large casserole dish. Layer in the following order: half of the chicken and dumplings, cheese, spaghetti, vegetables, half of the chicken and dumplings and soup. Cook in a 350° oven for 25 minutes or until brown around the edges.
In a small saucepan, combine cornstarch, sugar and water. Heat until clear over medium heat, stirring constantly. Set aside to cool. Beat egg whites until stiff. Add 6 tablespoons of sugar a small amount at a time. Add cornstarch mixture and beat until peaks form. Put on your favorite pie and bake until brown.
Drain peaches in bowl and chill. Mix pudding with milk and refrigerate 5 minutes. Beat whipping cream until stiff. Fold in chilled pudding mixture. Refrigerate 10 minutes. Add sherry if you wish, mixing well. Spread over peaches. Sprinkle with nutmeg. Chill until ready to serve.
Combine milk, egg and shortening. Sift together dry ingredients and mix with liquid mixture, blending together with 25 to 30 strokes. Fill greased muffin pans 2/3 full. Bake in preheated oven at 400° 15 minutes for small muffins or 30 minutes for large muffins. Yields 12 large or 20 small muffins.
Wash and dry chicken. Hook tips of wings over opposite end of bones to form triangle. Fry slightly in skillet. Add remaining ingredients and stir until well mixed. Cover and simmer for 30 minutes. Remove lid, increase heat and cook until liquid is almost gone. Serves 4 to 5.
Boil prawns/shrimp until they turn pink, approximately 5 to 8 minutes or saute prawns in olive oil. Cook vermicelli/pasta according to package directions. Wait until all other ingredients are ready. (Serve hot.)
Mix well all ingredients, except pecans. Pour mixture into pie shells and sprinkle with the pecans. Bake at 425° for 10 minutes. Reduce heat to 375°. Bake for 25 minutes longer. Do not overbake.
Sift 3/4 cup sugar and flour with 2 tablespoons of cocoa, baking powder and salt into a 9-inch square pan. Stir in milk, oleo and vanilla; spread evenly in pan. Combine next 3 ingredients and sprinkle over batter. Pour water over top. Bake pudding at 350° for 40 minutes. Serve with whipped cream or ice cream, if desired. Serves 6.
In a 2 1/2-quart cooking bowl, cook onion and butter on High for 2 minutes or until slightly softened. Add mushrooms and cook on High, uncovered, 3 to 4 minutes, stirring once, only until mushrooms are tender, but not shriveled. Stir in flour and 1/4 teaspoon salt, mixing with fork until it is all absorbed. Add half and half, stirring to mix well. Cook on High, uncovered, 8 to 10 minutes, until boiling and thickened. Stir in beef granules, mustard, frozen peas, ham and sherry. Season to taste with salt and pepper, if needed. Heat on 30% power, Defrost or Medium-low, about 15 minutes, stirring once.
Drain peaches; place in lightly greased baking dish. Sprinkle with spices. Combine flour, oats, brown sugar and melted butter; crumble over peaches. Bake at 375° for 30 minutes. Good served hot or cold.
Cut off crust from bread and cube. Melt butter. Add sugar, milk and eggs. Whip together. Add pineapple and bread cubes. Stir together until well mixed. Bake in greased casserole dish at 350° about 1/2 hour or until set.
Stir milk and flour together. Cook and stir over low heat until sauce simmers and thickens. Stir in sherry and seasonings. Stir in seafood until heated through. Top with buttered bread crumbs and bake until the crumbs are brown on top (400°).
Mix all together and refrigerate overnight. Form into balls. Put on a baking sheet with sides. Bake at 350° for 20 minutes.
Place 4 chicken breasts in pan. Mix mushroom soup, wine and mushrooms together. Spoon over chicken. Bake at 350° for 1 hour. Remove chicken.
Shell and devein shrimp, leaving tails intact. Combine flour, salt and 1/2 teaspoon dry mustard in a small bowl. In another small bowl, beat egg and cream. Combine coconut and bread crumbs on a sheet of wax paper. Dip shrimp in flour mixture, then in egg/cream mixture, and finally in flour/crumb mixture, coating well. Refrigerate in a single layer until ready to cook. Pour oil into medium saucepan to 2-inch depth. Heat to 350 degrees on deep-fat thermometer. Fry shrimp, a few at a time in hot oil for about 2 minutes, turning once until golden brown. Use slotted spoon and remove to paper toweling to drain. Keep warm in slow oven (200 degrees) until all is done. Serve with Chinese Mustard Sauce and bottled duck sauce.
Cream sugar, salt and butter thoroughly; add vanilla. Gradually stir flour into creamed ingredients. Work nuts in dough. Chill well. Form into 1-inch balls. Place on ungreased cookie sheet. Bake in hot oven at 400° for 10 minutes. Roll in confectioners sugar immediately. Cool on rack. Roll in sugar again. Store in airtight container. Yields 5 dozen snow balls.
Preheat the day at a refreshing 75°. Gently stir one team of softball players and umpires together and carefully pour onto playing field. Take second team and strategically place off to the side of the field. Take the strong voiced scorekeepers and place them at 2 different sides. This method is used to avoid confusion among the players.
Drain pickles, add sugar and Tabasco sauce. Do not refrigerate for 7 days. Stir every day. On day 8, refrigerate and enjoy.
Mix graham crackers, melted oleo and sugar. Press down in bottom of pan. Mix Cool Whip and cream cheese together; put on top of cracker crumbs, and top cream cheese mixture with pie filling.
Wash mushrooms; drain. Mix egg, milk and Worcestershire sauce. Set to one side. Mix flour, instant potatoes, lemon pepper, salt and pepper. Marinate mushrooms a few at a time, about 3 to 5 minutes in egg and milk mixture. Press into flour and potato mixture making sure the mushrooms are coated. Fry about 5 to 10 minutes.
Cook chicken until done, then take off the bone. Cut into small pieces. Cook noodles in chicken broth until done. Mix in chicken soup, mushroom soup, sour cream and chicken. Melt butter in casserole dish. Crumble Ritz crackers in butter to make a small crust. Pour in the mixed ingredients, then make a small crust on top. Bake at 350° or 400° until brown on top, about 40 to 50 minutes.
Heat broiler. Mix dressing, juice and seasoning mix. Place chicken on rack of broiler pan. Brush with 1/2 of the dressing mixture. Broil 5 to 7 inches from heat for 8 to 10 minutes. Turn; brush with remaining dressing mixture. Continue broiling 8 to 10 minutes or until tender. Serve with twisted breadsticks and black beans with chopped red pepper, if desired.
Mix first 3 ingredients together. Bake at 350° for 1 hour. Mix remaining ingredients. Cook on stove until warm, then pour over meat. Cover	meat with foil. Does not need water.	Will cook in its own juices. After baking, drain fat off. Pour vinegar mixture over meat and put back into oven uncovered. Bake until looks glazy.
Saute leeks in butter 5 minutes. Blend in flour and cook 2 minutes. Gradually blend in water. Add salt, pepper and potatoes; bring to a boil. Reduce heat and simmer 40 minutes, partially covered. Add milk; bring to a simmer. Blend in cream. Turn off heat and add butter. Garnish with chives or parsley.
Combine corn, celery, bouillon cube, and water; simmer until cube is dissolved and vegetables are tender. Add mushrooms, tomato, salt and pepper. Simmer briefly. Serves 6. Fifty calories a serving.
Combine all ingredients. Pour into a greased 1-quart baking dish and bake at 350° for 30 minutes. Makes 6 servings.
Flute the edges of the pastry; place pastry-lined pie pan in refrigerator to chill. Heat the milk over very low heat until tiny bubbles appear around the edges of the milk. Set aside to cool until almost lukewarm. Beat the eggs in a bowl until whites and yolks are well blended. (The reserved white is for later use.) Mix the sugar, salt and cinnamon; stir into the beaten eggs and beat until some of the sugar dissolves. Add the vanilla and almond extracts to the cooled milk. Gradually pour this mixture into the egg-sugar mixture stirring constantly. Strain the mixture into a clean bowl. Stir in the coconut. Set aside.
Mix together, place into greased pan, press into bottom of pan. Bake 375 for 10 - 15 minutes.
Sift flour, sugar, soda, salt and cocoa together. Add buttermilk, Wesson oil, vinegar, vanilla, eggs and food coloring in order and mix thoroughly. Bake in 3 layer pans which have been greased and floured. Bake at 350° for 25 to 30 minutes.
Mix eggs and sugar. Add cocoa, butter, vanilla and salt. Pour into a 9-inch unbaked pie crust. Bake 35 to 40 minutes at 350°.
To cherry jello add 2 cups hot water, 3/4 cup cold water, crushed pineapple and juice. To strawberry jello add 2 cups hot water, 3/4 cup cold water and strawberries. Allow cherry jello to set. Spread sour cream over cherry jello and pour on partially set strawberry jello layer. Refrigerate overnight.
In double boiler, melt chips, milk, oleo and salt. Remove from heat	and add walnuts and vanilla. Sift and set aside flour, salt and soda. In large bowl, blend oleo and brown sugar. Mix well and add eggs and vanilla. Blend well; add flour mix and oatmeal.	Press 2/3 of mix in greased 10 x 15-inch pan. Spread chocolate filling over. Crumble remaining 1/3 crumb mix over filling. Sprinkle nuts over this. Bake at 350° for 25 to 30 minutes, until lightly brown.
Brown hamburger and onion together. Drain. Mix in remaining ingredients. Add water and let cook slowly.
Layer potatoes, hamburger, onions, peppers and tomatoes in 2-quart casserole dish. Salt and pepper each layer. Garnish with sliced peppers. Cover with foil and bake 2 hours at 350°.
Place all ingredients in an airtight glass jar that can be shaken before each serving. Allow several hours or overnight for the flavors to blend. This mixture does not have to be refrigerated. It can be left out at room temperature, and more ingredients added as needed.
Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2-quart casserole. Bake at 350° for 1 hour. Yields 6 servings.
Cook noodles as directed. Mix sour cream, cottage cheese and onions. Set this mixture aside. Brown hamburger meat; drain. Add tomato sauce and seasonings, then simmer for 10 minutes. Layer meat mixture and noodle mixture in a casserole dish. Top with Cheddar cheese. Serves 10 to 12.
Mix all ingredients together. Beat for about 5 minutes. Bake at 350° for 1 hour and 15 minutes.
Preheat oven to 350°. Mix flour, cornmeal, liver and garlic together. Add eggs, shell and all. Mix well so shells are crushed. If too thick, add water as needed.
Mix cocoa, sugar, flour and milk. Circle approximately 10 minutes. Add salt and butter and circle 3 to 5 minutes.
Wash the rice. Cook rice in 3 cups water. Chop onion and cook in frypan containing 1 tablespoon oil. Place small pieces of	pork in oil. After seasoning with salt, pepper and sugar, fry for 10 minutes.	Remove	pork and cook shrimp in same manner for only 5 minutes. Remove shrimp from pan. Cook peas. Use another skillet to fry the cooked rice in 1 tablespoon of oil. Add pork,	shrimp	and peas to fried rice and cook on medium heat for 10 minutes. You may add a pinch of Accent, if desired. Yellow food coloring may be added at the time rice is being cooked to add a more appetizing color.
Cut up bacon and fry until crisp. Drain on paper towels. Save fat. Cook beef in bacon fat until browned. Add onion and sauce until tender. Drain fat from skillet. Combine beef, onion, salt, brown sugar, mustard and vinegar in 3-quart baking dish. Partially drain all cans of beans; add to dish, stirring gently until mixed. Top with bacon. Bake at 350° for 40 minutes.
Place apples in an 8-inch square baking dish. Sprinkle with lemon juice and water. Combine sugar, flour, rolled oats, butter and cinnamon. Sprinkle over apples. Cook in oven at 375° for 40 to 45 minutes.
Place layer of broccoli in large, flat casserole, then layer of cheese and layer of Ritz crackers and drizzle with butter. Repeat with second layer. Heat until hot just before serving. May be made ahead.
To make pie shell, beat egg whites with cream of tartar and eggs until foamy. Add 1/2 cup sugar, 2 tablespoons at a time, beating after each addition until stiff. Add pecans. Place in a lightly greased 9-inch pie pan, spreading like a pie shell. Bake at 300° for 50 to 55 minutes. Remove and cool.
Mix well and cook on hot griddle. Batter will be thin. Serve for breakfast with syrup or with lunch or dinner for bread substitute.
Place ingredients in large jar. Refrigerate. Marinate the mushrooms in the dressing for up to 2 days. Serves 20.
In 1/4 cup vegetable oil, simmer shrimp, onion and green pepper for 3 minutes. Add tomato juice, saffron, sugar and bay leaf. Cover and simmer 5 minutes. Add water, salt, pepper and oregano. Bring to a boil. Add rice. Reduce heat, cover and cook for 20 minutes. Stir occasionally until rice is cooked. Serves 6.
Mix all ingredients except soup. Form into balls about 1-inch in size. Bake in baking dish in 350° oven for about 1 hour. Drain and return to baking dish. Add mushroom soup. Bake about 15 minutes longer.
In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt. In small mixing bowl, beat egg whites and oil. Stir into dry ingredients just until mixed. Spray a 9 x 9 x 2 baking pan with nonstick spray coating. Pour batter into pan. Bake in a 400° oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Makes 12 servings.
Cook potatoes (peeled and cut into 1/4-inch slices) about 30 minutes in salt water. Combine soup and milk. Layer half of potatoes, onion and cheese in a greased 2-quart casserole; sprinkle with salt and pepper. Pour half of soup mixture over cheese. Repeat layers. Sprinkle paprika over top. Bake at 300° for 45 minutes.
Stir first 4 ingredients and boil 8 to 10 minutes in double boiler until thickened. Cool for 5 minutes. Add Rice Krispies and nut meats. Take little pieces and roll in hand, about 2 inches long, in confectioners sugar or coconut. Let stand in refrigerator overnight.