HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the onion in the bacon drippings or olive oil until tender. Add the cabbage and saute 10 minutes. Add the apples, wine vinegar, sugar and salt. Simmer, covered, 2 hours. Stir and check for burning. Add the jelly and simmer 1/2 hour more.
Drain pineapple, oranges and cherries, put in bowl and mix all ingredients together. Put in refrigerator.
Mix sugar, margarine and Crisco. Add eggs, one at a time. Beat on low. Add flour, sour cream and vanilla. Bake at 325° for about 1 hour and 15 minutes.
Combine tomato sauce, brown sugar, vinegar, onion, salt, pepper and garlic powder. Simmer on medium heat 5 to 8 minutes.
Arrange bread in bottom of greased baking dish (10 x 6-inch). Brown sausage and drain off fat. Spoon sausage evenly over bread. Sprinkle with cheese. Combine remaining ingredients and pour over all. Bake at 350° for 25 to 30 minutes. Can be made ahead and refrigerated until needed. If so, bake for 30 to 35 minutes.
Combine onion, green pepper, ground beef and pepperoni in a large skillet. Cook over medium heat until beef browns, stirring to crumble. Add spaghetti sauce and bring to a boil. Cover, reduce heat and simmer 20 minutes, stirring occasionally.
Bring to a boil the sugar and water until sugar is dissolved. Add cranberry, pineapple and orange juices. When ready to serve, add ginger ale.
Beat eggs. Then add flour, oil, vanilla, sugar, baking powder and juice. Beat at medium speed until creamy. Grease and flour or spray with "Pam" a 10-inch tubular pan. Pour 1/2 batter; line with sliced peaches (drained), 1/2 can. Sprinkle sugar and cinnamon. Pour remaining batter. Line with remaining sliced peaches; sprinkle with sugar and cinnamon. Bake at 350° for 1 to 1 1/2 hours, until "tester" comes out of cake dry. (I use a long knife.) Enjoy!
Lightly brown beef. Add water and mix. Add all other ingredients. Simmer, uncovered, 3 hours. Stir occasionally or cook in crock-pot.
Cook and stir cucumbers and onion in butter or margarine in a skillet for about 5 minutes. Stir in tomatoes. Sprinkle with salt and pepper. Cook until tomatoes are just heated through. Sprinkle with dill and serve hot.
Cream together the sugars, oil and eggs. Add baking powder, salt, flour and oats; mix well. Then add coconut, corn flakes, chocolate chips and nuts (optional). Mix well. Drop on cookie sheet. Bake 10 to 12 minutes at 325°. This takes a very large bowl to mix in.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake for 1 hour. Serve warm with whipped cream or ice cream.
Mix beef, 2/3 cup French fried onions and seasonings; shape into 6 burgers. Grill or broil 10 minutes or until no longer pink in center, turning twice. Serve on rolls and top with 2/3 cup onions. Makes 6 servings.
Combine all ingredients in a large bowl. Mix at low speed until well blended. Chill until firm. Shape into ball and roll in chopped pecans. Wrap in foil and refrigerate overnight.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter in bowl. Mix until crumbly. Press into greased 13 x 9-inch pan. Bake at 350° for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar and spices in mixing bowl. Beat well. Pour into crust. Bake at 350° for 20 minutes. Combine nuts, brown sugar and butter. Sprinkle on top. Bake for 15 to 20 minutes until filling is set.
Soften butter and add sugar; cream together. Add flour and eggs; beat well. Stir in buttermilk, vanilla, and nutmeg. Pour into unbaked pie shell. Bake for 45 to 50 minutes at 350°. Place on wire rack to cool before serving.
Boil sweet potatoes; peel and mash. Beat eggs and combine with potatoes, sugar and vanilla. Stir all together and pour into pastry shell. Bake at 350° for 30 minutes. Let set 15 minutes before serving.
Cut vegetables into small pieces, discarding any of the stem too tough to poke with a fingernail. Barely cover with broth and slowly cook until tender. In another pan, saut onion in butter or margarine on medium heat. Add flour to make a roux; slowly add flour, stirring constantly to thicken and prevent lumping. Slowly add milk while stirring constantly. Lower heat and cook 45 minutes; continue stirring occasionally. Serve with grated cheese and pepper.
Mix. Bake in	three 9-inch pans at 325° for 25 to 30 minutes or until done.
Melt butter in skillet. Add onion and cook 5 minutes. Add meat and seasonings. Cook until browned. Add corn and milk. Put potatoes in a 2-quart casserole; cover with meat mixture. Bake, uncovered, in a 375° oven for about 1 1/2 hours. Yield: 6 servings.
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with spoon, just until flour mixture is all moistened. This is an easy crust to handle and can be re-rolled without toughening. Bake at 450° for 10 minutes.
Put 2 cups sugar and milk in a saucepan. Add syrup. Put the 1/2 cup sugar in a small skillet and pour enough water over it to moisten good. Turn on low heat under saucepan. While it is heating, brown the sugar in the skillet. When brown, pour it into the saucepan. Cook until soft ball forms in cold water. Remove from stove and beat until ready to spread on the cake. Add butter, the size of a walnut, and flavoring.
Mix ingredients; pour over chicken. Bake for 1 1/2 hours at 350°.
Stir and microwave first 3 ingredients for 3 minutes. Stir in vanilla and nuts. Put into pan.
Place nuts in bottom of greased Bundt pan. Arrange rolls on top. Sprinkle dry pudding over rolls. Cook butter, sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles; pour over rolls. Cover tightly with foil and let stand on counter overnight. Next morning, bake at 350° for 30 minutes (take foil off before baking). Let stand 5 minutes, then invert onto serving dish.
Put cream cheese in mixer bowl 30 minutes to soften. Add salt and vanilla. Add 2 cups sugar; beat. Add 2 more cups of sugar; beat. Add remaining sugar and beat well. Cover and chill in refrigerator until firm. Shape into small balls and roll in coconut. Store in a foil-lined metal box in refrigerator.
Scald milk with butter. Pour into large mixing bowl. Add sugar and salt. Let cool. Add eggs (unbeaten), yeast cake and 1 1/2 cups flour. Mix well for two minutes. Stir remaining flour. Put in icebox and let rise overnight. Make rolls at least two hours before cooking.
Mix all ingredients together; add nuts. Pour into a greased and floured cookie sheet. Bake only 23 minutes in a 350° oven. Cool and frost.
Mix applesauce, margarine, eggs, vanilla and sugar. Add the remaining ingredients. Drop by teaspoon on cookie sheet and bake 15 minutes at 375°.
Combine chocolate and whipping cream in a glass measuring cup or bowl. Microwave at Medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly. Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on waxed paper-lined baking sheet. Refrigerate or freeze for approximately 15 minutes, until the chocolate is set.
Brown meat over medium heat in a large skillet. Remove meat from pan and drain off fat. Stir 1 to 3 tablespoons tamari sauce into meat. Saute onion, garlic and tomatoes. Add spaghetti sauce and heat. Add cooked beans and meat mixture. Stir gently to mix; then simmer to blend flavors. Serve when blended and heated through. Serves 4. Serve with garlic bread and green salad.
Lightly brown meat side of chicken breasts. Lay all 4 chicken breasts, meat side down, in small (8-inch) skillet. Add enough water, with chicken bouillon, added to just cover chicken. Add onion over top of chicken. Sprinkle with tarragon. Bring to boil and reduce heat to medium. Cover skillet with well-fitting lid and cook approximately 30 to 45 minutes or until chicken is done. Add a little water if necessary to replace any lost in steam.
Mix box of jello with the cup of boiling water. Mix until dissolved. Add cold water. Let jell slightly, then add all other ingredients. Mix and jell in a flat, 1 1/2-quart dish. Cut into squares to serve on a lettuce leaf.
Combine all ingredients, except nuts and cherry. Form into ball. Roll in enough nuts to cover. (If too soft, chill a little first, then roll in nuts.) Can garnish with cherry on top.
Place half the peanuts in an ungreased 11 x 7-inch pan. In saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows. Cook and stir until melted. Pour over peanuts. Sprinkle remaining peanuts on top. Cover; refrigerate. Cut into bars. Makes 5 to 6 dozen.
Sprinkle dates with baking soda and cover with hot water. Let stand until cool. Cream margarine, sugar and egg. Add dry ingredients, nuts and dates. Pour into lightly greased 8 x 8-inch pan and bake at 350° for at least 45 minutes.
Mix yellow cake mix, margarine, egg and 1/2 cup chopped nuts. This mixture will be thick. Press into greased 9 x 10-inch pan. Mix confectioners sugar, cream cheese and 2 eggs. Beat until smooth. Pour over cake batter. Bake at 350° for 45 minutes.
Combine water and white syrup in a very large bowl. Add all other ingredients and mix well. Roll into crust size balls, wrap and freeze. Rolls out great. Makes 20 to 24 balls.
Preheat the oven to 375°. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.
In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove. In remaining 1 tablespoon hot margarine, cook mushrooms and onion with garlic powder until tender and liquid is evaporated (stirring often). Add remaining ingredients. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serves 4.
In a pot of water with 1 tablespoon salt, boil shredded cabbage until just tender. Cook it quickly, perhaps 10 minutes at most, to retain its Vitamin C. Drain; stir in chopped onion that has been glaceed in a nonstick frypan. Add salt, pepper, sugar and vinegar; stir at least two minutes until the vinegar permeates the cabbage, which will become limp. Serve hot with Best Herbed Pork Roast.
Use 1/2 cup water to melt yeast. Add remainder of water to other 4 ingredients. Mix well; knead in enough flour as for biscuits. Put in a greased bowl with Crisco and let rise until double in bulk. Grease top of dough with Crisco. When dough has doubled, make out rolls. Put in greased pan and let rise. Bake in moderate oven until brown.
Spread rice in bottom of a 9 x 13-inch glass casserole dish. Sprinkle onion soup mix on top. Lay chicken pieces on top and spoon mushroom soup over all. Pour water around chicken pieces. Cover with foil and bake at 325° for 1 1/2 hours. Take foil off the last 1/2 hour. Check liquid content and add, if necessary.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar. Using pastry blender or fork, cut in margarine until mixture resembles fine meal. Press into greased pan. Bake for 20 minutes, or just until edges are golden.
Heat 3/4 cup liquid from pineapple plus water (if needed) to boiling. Remove from heat. Add Jell-O. Dissolve. Add ice cream until melted. Chill until thickened (10 to 15 minutes). Fold in pineapple. Turn into pie shell. Chill until firm, about 20 minutes. Top with Cool Whip.
Mix graham cracker crumbs and white sugar together. Melt butter and pour over the sugar and crumbs; press into a cake pan. Stir and soften cream cheese, powdered sugar and Cool Whip until it is light and fluffy. Add to cool crust, then pour the cherry filling on top of the cream cheese. Store in refrigerator overnight.
Mix all together. Bake at 350° for 25 to 35 minutes until done in center.
Spread sauerkraut in baking dish. Top with sliced tomato, dressing and corned beef. Sprinkle with cheese and caraway seed. Toss rye bread crumbs with butter and sprinkle over casserole. Bake, uncovered, at 375° for 20 to 25 minutes.
Mix sour cream, Cheez Whiz, onions and parsley. Fold in potatoes. Fold in sausage. Pour in large baking pan. Bake at 350° for 45 minutes. Top with red pepper and a few sausage slices for looks.
Mix all ingredients well. Bake 1 hour at 350° in two loaf pans lined with waxed paper or foil.
Layer chicken in bottom of casserole dish and pour melted butter or margarine over chicken. Next, mix flour with milk and pour over chicken. Mix soup and broth and pour over top of casserole and gently stir across top; smooth out. Bake at 350° for 45 minutes or until golden brown and done in center.
Slice peeled potatoes in round, pretty thin slices. Layer in a deep casserole dish with butter and salt. Pour can of milk over the potatoes. Make sure they are completely covered with milk. Bake, uncovered, for about 1 hour at 475°.
Cream butter and brown sugar. Add corn syrup. Mix well. Spread mixture evenly in greased 13 x 9-inch cake pan. Bake at 350° for 15 minutes. Cool slightly. Spread peanut butter evenly over top. Melt chocolate chips and butter together until smooth. Drizzle over peanut butter. Cool to set, then cut in squares.
Drain oysters, saving liquid. Combine crumbs, butter, salt and pepper. Spread 1/3 of butter and crumbs in greased casserole (2-quart). Cover with 1/2 of the oysters. Using another 1/3 of buttered crumbs, spread second layer and add remaining oysters. Finish with last 1/3 of buttered crumbs on top. Combine liquid ingredients and pour over top. Bake at 350° for 40 minutes.
Cut shortening and butter into flour and salt mixture. Slowly add water while mixing with a fork (depending on weather, slightly more or less water can be used). Form into ball. Cut in half for 2 crusts. Roll out, using only a little flour. For baked pie shells: prick with fork and bake 8 minutes at 475°.
Make oatmeal. Cool about 20 minutes. Add remaining ingredients; beat until well blended. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes.
Put one lettuce leaf on each plate. Lay a pineapple slice on top of each lettuce leaf. Stand 1/2 a banana in the hole of each pineapple. Top the banana with a bit of mayonnaise. Put a cherry on top of the mayonnaise.
Mix salmon, potatoes, onion, egg and pepper until blended. Form into 8 patties, each about 3/4-inch thick. Spread crumbs on waxed paper. Gently press patties in crumbs to coat. Heat oil in a large nonstick skillet. Add patties and cook over medium heat about 4 minutes per side until heated through, golden and crisp. Serves 4.
Cut meat or fish in small pieces; add seasonings desired and croquette sauce. Mix together and shape. If mixture is not stiff enough to shape, chill in refrigerator half an hour.
Combine ingredients and boil uncovered 15 minutes. Thicken with a small amount of flour if the mixture is too thin. Ladle into warm canning jars, leaving 1/8-inch headspace. Seal immediately. Process in boiling water bath 15 minutes. Very good with roast, men love it!
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add crushed wafers alternately with milk. Add coconut and pecans and mix well. Pour into a 12 cup tube pan greased with nonstick spray. Cook completely before removing from pan. May be glazed with powdered sugar and topped with pecan halves and maraschino cherries. Freezes well.
Wash the potatoes, rub them with oil and bake at 350° until done. Let them cool and cut in half lengthwise, leaving about 1/4-inch around the shell. Scoop out the potato. Set the shells aside.
Mix everything together, except cheese and crumbs, in casserole. Top with cheese, then with bread crumbs. Bake at 350° for 35 minutes.
In skillet at medium heat, brown ground beef; drain. Add catsup, mustard, barbecue sauce, potatoes, pork and beans, corn and onion flakes. Reduce to low heat; simmer for 15 to 20 minutes or until heated through.
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340° for 45 minutes, then turn the oven down to 315° and bake for 25 more minutes. Do not open the door during the first 45 minutes.
Prepare potatoes according to directions. In large saucepan melt butter; blend in flour, salt and pepper. Add milk and stir until thick and bubbly. Remove from heat. Add sour cream, parsley and potatoes. Place mixture in 9 x 13-inch baking pan. Arrange bacon in a row down center, overlapping. Bake at 350° for 20 minutes. Make a depression in mixture on each side of bacon. Slip 1 egg into each depression. Bake until eggs are set, 10 to 12 minutes. Serves 8.
You will need 1 large iron kettle (pot) or 2 iron skillets.
Beat eggs, milk and seasoned salt. Stir in remaining ingredients. Pour into greased oblong 12 x 7 1/2 x 2-inch dish or square 8 x 8 x 2-inch baking dish. Cook, uncovered, in 325° oven until omelet is set and top is golden brown, 40 to 45 minutes.
Mix all ingredients; put in refrigerator for at least 2 hours. (Can be mixed at night and next day rolled out. Dough will be sticky.) Divide dough in 3 to 4 parts. Roll in circle; cut into pie shaped wedges. Roll up from the wide end to the narrow; place on oiled cookie sheet. Let rise. Bake at 375° for 18 minutes. Enjoy.
Preheat oven to 350°. In a large skillet, brown ground beef; remove from heat and drain off any excess liquid. Add onion, garlic powder, taco seasoning mix and tomato sauce; mix and set aside.
Mix all together except Parmesan cheese. Put in small, shallow pan. Sprinkle cheese on	top. Bake at 400° for 30 minutes. Serve with crackers.
In a saucepan combine sugar. Melt over medium heat the shortening and 1 cup hot water. Set aside to cool. Dissolve yeast in small bowl with 1 cup warm water (not hot). Beat eggs in a large bowl. Sift flour with salt mixed in.
In a large skillet, cook ground beef and onion. Drain fat. Stir in undrained tomatoes, uncooked rice, green pepper, olives, chili powder, garlic salt, salt and water. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes, stirring occasionally. Top with cheese. Cover and heat for about 3 minutes or until cheese melts.
Wash and peel potatoes, slicing very thin. Use 1 tablespoon of the butter and place in a shallow baking dish. Evenly layer one half of the potatoes in the dish, sprinkling lightly with salt and add 1/2 of the cheese. Layer remaining potatoes, lightly salt and place remaining cheese on top. Sprinkle with chopped chives and bake at 450° for 45 minutes until potatoes are tender and browned on top.
In medium saucepan bring 3 cups milk and broccoli to boiling, then simmer, stirring occasionally for 5 minutes. Stir in soup mix and flour blended with remaining milk. Bring to boiling point, then simmer, stirring occasionally, 10 minutes or until soup is slightly thickened and broccoli is tender.
Wilt cabbage leaves in hot water. Combine all ingredients and mix thoroughly. Form into rolls and wrap in cabbage leaves. Place cabbage rolls in a cooker. Add tomatoes and cook over medium heat until hamburger is done and cabbage leaves are tender. Delicious.
Put all ingredients into blender and blend well 1 to 3 minutes. Pour into an ungreased pie pan and bake at 350° for 45 minutes.
Combine spaghetti sauce, onions, black pepper and oregano in a small bowl. Combine Mozzarella cheese and Parmesan cheese. Place zucchini coins on a cookie sheet which has been coated with vegetable cooking spray (approximately 1-inch apart). Top with sauce, then a mushroom slice. Sprinkle with cheese mixture. Broil until hot and bubbly.
Soak cucumbers 2 weeks in salt water. After 2 weeks, wash and soak overnight in plain water. Cut lengthwise and soak in alum water for 6 hours. Drain off alum water and slightly rinse with cold water. Heat enough vinegar to cover to the boiling point. Cover cucumbers and let stand for 24 hours. Drain off vinegar (don't wash). Place layer of cucumbers and a layer of sugar until all are used. Add spices tied in a bag in the middle of cucumbers and let stand for 3 days. They are now ready to put in jars or any large covered container.
Cover the bottom of a 13 x 9-inch pan with coconut. Sprinkle pecans over coconut. Mix the cake as box directs and pour over coconut and pecans. Mix cream cheese, melted butter and powdered sugar. Mixture should be slightly thick (if more powdered sugar is needed, add gradually until you feel mixture is thick enough). Drop over cake and bake until done at 350°. Cake will crack open. Frost with Coca-Cola Icing.
Mix all together. Bake at 350° for 20 to 35 minutes. Test with toothpick.
Blend first 4 ingredients. Freeze. Take out of freezer for 2 hours before serving. Break into mush. Add chilled ginger ale at last minute so that it does not get flat.
Cook and drain macaroni. Melt butter and next 3 ingredients. Cook over medium heat until beef is browned. Add macaroni and remaining ingredients. Mix well and heat to serving temperature.
Combine cream cheese, milk and peanut butter until smooth. Stir in sugar. Mix in Cool Whip. Pour into pie shell. Refrigerate several hours.
Combine ingredients and pour into 1 quart casserole dish. Bake at 350 degrees for about 35 minutes or until knife inserted near the center comes out clean. Makes 4 servings.
Mix first 6 ingredients together; beat well. Stir constantly when cooking; cook over medium heat until mixture thickens. Remove quickly from heat; layer in bowl with banana slices and vanilla wafers (best warm).
Cook and stir beef, onion and garlic in shortening until beef is brown; drain. Stir in 1 1/2 cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and red pepper. Heat to boiling. Reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours. Can also put in crock-pot on low for 8 to 9 hours. Shake 1/4 cup cold water and flour in tightly covered container. Stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles.
Mix all ingredients in a mixing bowl. Pour into pound cake pan. Bake at 300° for 1 1/2 hours.
Boil ham bone in large pot; remove bone, putting meat from bone back into the broth. Add ham bouillon to flavor.
Saute onion and celery in butter until tender. Combine onions and celery with remaining ingredients. Pour into greased 1 1/2-quart baking dish. Bake at 350°. Better if prepared a day ahead. Freezes well.
Melt oleo and combine with other ingredients. Roll into small balls and place on wax paper. Then melt chocolate chips and paraffin wax. Then dip balls into chocolate mixture, place on wax paper and cool. Makes 120 pieces.
Preheat oven to 425°. Peel potatoes or leave them unpeeled, depending on your preference. Cut into two-inch strips. Mix garlic powder and salt and set aside. Place potatoes into large plastic container; pour oil and pepper over. Shake vigorously.
Grease shallow 2-quart dish. Place vegetables and chicken in dish. Stir together broth, soup, salt and pepper. Pour over chicken. Combine flour, milk and margarine. Stir until smooth. Pour over mixture. Bake in 400° oven for 40 to 50 minutes.
Grease 1 1/2-quart baking dish. Place toast, cut into quarters, in dish. Sprinkle raisins over top. Combine eggs, sugar, salt, milk, water and vanilla. Pour over toast. Let stand 10 minutes. Sprinkle with sugar and cinnamon. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Makes 4 servings.
Blend together first 8 ingredients in electric blender until liquid consistency. (It is very important to use either a blender or a food processor in order to achieve a smooth, creamy dressing.) Then add eggs, one at a time. Beat well after each addition. Add Mazola oil, a small amount at a time, blending after each addition. Makes 1 quart.
Beat eggs, sugar and oil. Add flour, soda, salt and cinnamon. Then add apples, nuts and coconut. Bake at 375° for 25 to 35 minutes.
Brown meat and seasoning in skillet. Drain off fat. Add tomato paste; blend. Turn mixture out on crust. Top with cheese. Bake at 375° for 10 to 15 minutes.