HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred cabbage fine. Put in large container with salt and mix well. Pack gently in large crock or glass container with potato masher. Repeat until full (Do not use metal containers). Weight down with plate, cover with clean cloth. Remove scum and wash cloth every day. Takes 10 to 12 days to complete fermentation.
Brown meat with onion. Add salt and pepper. Add tomato soup and corn with liquid. Mix and add noodles. Bake for 1 hour at 350°.
Put ingredients into blender and whip 1 minute. Pour into greased pie pan. Sprinkle with coconut. Bake at 325° for 44 minutes.
Mix sugar and flour; add to drained pineapple and mix well. Pour into buttered casserole dish. Top with mixture of melted oleo and crushed crackers. Bake at 350° until it bubbles good.
I make this when I have no tomatoes. It works real good with a blender, but you can make it in the field also. Just mash your avocados real fine and add enough tomato sauce to make a thick paste. Adjust the flavor to your taste.
Brown ground beef and onion together. Drain off excess grease. Add dry ingredients first, then the others, stirring continuously. Then simmer over low heat for 1 hour.
Preheat oven to 425°. Mix together flour and salt. Add all at once the Wesson oil and milk. Stir lightly until mixed. Round up dough, divide in halves. Flatten each half slightly. Roll between wax paper. Never fails.
Mix together mayonnaise, cream of chicken soup and lemon juice. Blend well, then mix together with remaining ingredients. Spread in baking dish and top with a mixture of the nuts and potato chips. Bake at 400° for 30 to 35 minutes. Serves 8.
Mix the first 3 ingredients. Spread on bread slices. Broil until puffed and golden, about 3 or 4 minutes.
In a 1-quart casserole dish, blend soup and milk. Stir in tuna, eggs and peas. Bake at 350° for 25 minutes. Top with chips and bake 5 minutes more. Serves 5 or 6.
Mix ingredients. Press firmly into ungreased pie plate. Makes two 9-inch pie shells. Bake 15 minutes at 350°.
Add lentils and barley to boiling, salted water. Allow to boil for a minute, then reduce heat and simmer with lid ajar for about 40 minutes or until most of the water is absorbed. Add all of the remaining ingredients and mix well. Place mixture in 9 x 5 x 3-inch loaf pan. Bake at 350° for 35 minutes. Allow to cool 15 to 20 minutes before inverting over a platter to serve. Great cold for sandwiches.
Mix all ingredients, shape into a ball or log. Roll in chopped peanuts or pecans. Chill.
Mix all ingredients and bake in 3 greased and floured pans at 350° for 25 to 30 minutes. Cool and frost.
Mix cabbage, carrot and onion. Bring to boil other ingredients. Pour over vegetables.
Melt butter. Stir all ingredients together. Mix well. Bake for 1 hour and 15 min. at 350.
Preheat oven to 325°. Sift flour and powdered sugar together 3 times; set aside to be used later. Place egg whites, cream of tartar, salt and extracts in large mixing bowl; beat until foamy. Gradually add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until egg whites are very stiff and hold peaks when lifted up. Sift flour and sugar mixture over egg whites. Gently fold flour mixture into egg whites until flour mixture disappears. After last portion has been folded in, make 8 to 10 additional foldover strokes. Use rubber scraper to push batter gently from bowl into ungreased 10-inch tube pan. Cut through batter to break air bubbles. Bake at 325° for 60 to 70 minutes. When done, turn pan upside down on rack to cool.
Heat oven to 375°. Combine peanut butter, brown sugar, Crisco, milk and vanilla in a large bowl; beat at medium speed until well blended. Add egg. Beat just until blended. Combine flour, soda and salt. Add to mixture at low speed. Drop by heaping teaspoonful 2 inches apart on an ungreased baking sheet. Flatten slightly with a fork. Bake at 375° for 7 to 8 minutes or until beginning to brown. Cool 2 minutes. Makes about 3 dozen.
Separate each 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 crackers. Bake at 300° for 12 minutes. Remove on pan and cool on wax paper.
Thoroughly mix shortening, egg, sugar, sour cream and vanilla. Then add flour, salt, soda and nutmeg that have been sifted together. Let dough chill 1 hour in refrigerator. When chilled roll out and cut out with your favorite cutters. Put on aluminum foil lined cookie sheet and bake at 350° for 10 minutes or until lightly brown around edges. Makes 3 1/2 dozen.
Cook sausage in large skillet; drain. Cook onion and bacon; add to sausage in stockpot. Stir in garlic; add broth, water and potatoes. Cook for 25 minutes. Stir in kale and cream and cook for additional 15 minutes.
Beat margarine, sugar and egg in large mixing bowl. Add flour and baking soda. Mix well. Stir in rolled oats, cheese, peanuts and bacon or raisins. Drop by teaspoonfuls onto cooking sheets. Leave space between each cookie. Bake at 350° for 15 minutes. Cool on wire racks. Store in refrigerator. Makes about 5 dozen cookies.
Melt cheese and butter in a double boiler. Stir powdered sugar, cocoa, and vanilla. Pour into pan and let set. After it cools. Enjoy.
Mix all ingredients except chips. Put in greased 1 1/2-quart casserole for 30 minutes in a 375° oven. Top with potato chips.
Cook squash and onion together. Drain. Mix together remaining ingredients and add to squash and onion. Pour into greased dish. Sprinkle cracker crumbs on top and then sprinkle nutmeg. Bake 30 to 35 minutes.
Cook sugar, cocoa, milk and margarine for 2 minutes in boiler on top of stove. Start timing when mixture comes to a boil. Remove from flame.
Combine in a large covered Dutch oven or large casserole dish: beef stew meat, carrots, onion, potatoes, mushrooms, tomato juice, m.s.g. or Accent, sliced celery, Minute tapioca, salt and pepper. Bake, covered, at 250° for 5 hours.
Combine all ingredients; mix thoroughly. Pour into oven safe casserole dish. Top with additional Parmesan, if desired. Bake at 350° for 20-25 minutes or until golden brown. Serve warm with "Scoop Fritos," tortilla chips or bread rounds.
Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Fold in whipped topping and remaining ingredients. Spoon into a 13 x 9 x 2-inch baking dish. Cover with aluminum foil. Freeze until firm.
Combine the eggs and light cream and beat. Sift in flour, sugar and salt. Let stand for 2 hours or overnight in refrigerator. Fry bacon. Pour the batter onto a greased skillet. Add a strip of bacon in the middle immediately. When cooked, serve topped with sugar or lingonberry jelly. Roll up and enjoy.
Mix all ingredients; refrigerate. Serve with fish. Makes 1 1/2 cups.
Saute onion in margarine. Add flour and cook 1 minute, stirring constantly. Gradually add broth, broccoli and spices. Cook until broccoli is tender. Add milk and simmer 5 minutes. To cream, put in blender 1/4 at a time.
Cook all ingredients, except jello, for 15 minutes. Add jello and stir. Pour into jars. Must put way on top to seal or you may freeze.
Stir rice, tomato sauce, salt and pepper into rice steamer and let steam for 30 minutes. While rice is steaming, fry bacon and brown onion in bacon grease. Break up crisp bacon. Pour grease, sauteed onion, shrimp and bacon into rice. Fluff up and steam for another 30 minutes.
Crush Oreo cookies and set aside. Soften cream cheese and butter. Mix milk with instant pudding. Add confectioners sugar, cream cheese and butter to pudding. Mix well. Alternate layers of pudding and cookies in a 9 x 13-inch dish with cookie layer on bottom and top. Chill several hours or overnight.
Soften beans completely; drain. Add 1 cup water. Put beans in and add all remaining ingredients along with the water. Mix well. Cover and cook on low for 10 to 12 hours.
Cream together egg, sugar, butter and vanilla. Sift dry ingredients; add to mixture, then add apples and nuts and stir lightly.
Saute onions in oil. Add garlic when onion is tender. Fold cabbage into onions, along with all other ingredients. Cover saucepan and boil 10 to 15 minutes, stirring occasionally until cabbage is just tender. Add a little more broth or water, if liquid evaporates before cabbage is done. Toss with parsley and serve.
Preheat oven to 450°. In a large plastic bag or bowl, add all ingredients. Close bag and toss or shake until potatoes are evenly coated. Empty into a shallow baking dish. Discard bag. Bake, stirring occasionally, for 40 minutes or until golden brown. Garnish with parsley.
Spray a 9 x 13-inch pan with nonfat cooking spray. Preheat oven to 350°. Prepare cake using Egg Beaters. Pour in pan and bake until done. While cake is baking, mix sugar and pineapple in saucepan. Boil for 5 minutes. Remove cake from oven. Prick the top of cake with fork. Pour the pineapple mixture over the top of the cake. Cool completely.
Grate zucchini, carrots and onion. Add pimento with liquid, soup and sour cream. In another bowl, pour melted margarine over stuffing. Layer vegetable mixture and stuffing to fill a 1 1/2-quart greased casserole dish. Bake at 350° for 30 minutes. This may be divided and frozen before baking. Thaw and heat uncovered in microwave if you bake it first.
Cream cheese and sugar; beat well. Add eggs and vanilla. Use tassie pans and papers and fill to top of papers. Bake at 350° for 15 minutes; cool. Garnish with pie filling. Refrigerate. Makes 36 servings.
In bowl, combine beaten eggs and milk. Stir in soft bread crumbs and onion. Add ground ham. Mix well. Pat meat mixture into 12 x 7 1/2 x 2-inch baking dish. Bake in 350° oven for 30 minutes. Remove meat loaf from oven; drain off any fat. Spread apricot preserves over top of ham loaf. Increase oven temperature to 400°. Prepare corn muffin mix according to package directions. Pour over preserves covered ham loaf. Bake in 400° oven about 20 minutes more or until the corn bread layer is done. Makes 8 servings.
Cook and stir chicken in hot oil until browned; add water, broth and vegetables and bring to boil. Stir in rice and parsley. Return to boil. Cover; reduce heat and simmer 5 minutes. Remove from heat and let stand 5 minutes. Makes 7 servings.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup of oil, adding boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt; blend completely. Pour into lightly greased 13 x 9-inch pan. Cool; cut into squares.
Mix Jell-O and gelatin; add boiling water and stir until dissolved. Add lemon juice. Pour into a 9 x 13-inch pan or dish. Chill at least 1 hour. Cut into finger size strips. Serve.
Measure brown sugar and peanut butter into bowl. Squeeze with hands. (Hint: If sticky, add brown sugar. If dry, add peanut butter). Add Granola (optional). Explore dough freely.
In skillet, brown oatmeal in melted margarine. Mix other ingredients and add oatmeal. Drop onto cookie sheet (ungreased) and bake for 10 to 12 minutes at 375°.
Sift together the flour, sugar, baking powder, soda and salt. Add shortening, half of buttermilk and mashed bananas. Beat 2 minutes at medium speed. Add eggs and rest of buttermilk. Beat 2 more minutes. Fold in nuts. Grease and flour two 9-inch cake pans. Bake at 350° for 35 minutes. Frost with favorite frosting.
Brown ground beef. Stir in Lipton beefy mushroom soup mix and scant water and simmer for a few minutes. Pour ground beef mixture in casserole dish. Pour vegetables on meat. Pour and spread cream of chicken soup. Arrange Tater Tots on top and bake 1 hour at 350°.
Mix together first 2 ingredients. Line bottom of 9 x 13-inch pan. Mix together Cheddar, sour cream and soup. Pour over potatoes. Mix together cornflake crumbs and butter. Spread over top of casserole. Bake for 30 minutes, covered, at 350°. Continue 30 more minutes, uncovered. Can be made 3 days ahead and refrigerated.
Brown beef, onions and celery together. Add all other ingredients. Place in casserole. Cover with crushed potato chips. Bake at 350° for 1 hour.
Butter a 5 cup souffle dish or a 1 1/2-quart round casserole. Cook corn as directed on package. Drain. Mix Bisquick, milk, egg and salt. Stir in corn and cheese. Pour into prepared dish. Bake 1 hour or until knife inserted half way between edge and center comes out clean.
Cook and cube chicken. Chop up onion, green pepper, tomatoes and black olives; combine in a bowl. Mix sour cream and cream cheese together. Pour 1/2 of taco sauce and 1/2 of picante sauce in bottom of baking dish. Spread sour cream/cream cheese mixture on tortilla shells. Place some chicken on that with some chopped veggies on top (add chili peppers at this time) and then sprinkle Monterey Jack cheese on top. Fold tortilla shells and place side by side in baking dish. Pour leftover sauces over tortillas. Bake at 325° for 35 minutes. Remove dish from oven and sprinkle taco mix cheese over tortillas and place back in oven until melted.
Bring to a boil: 2 sticks margarine, 1 cup water 4 tablespoons cocoa. Mix eggs and sour cream. Add flour, sugar, soda, and salt. Add cocoa mixture while hot. Pour into greased jellyroll pan. Bake 25 minutes at 350°.
Peel and chop onion and potatoes. Add water, boil until tender. Chop meat and add. Add all other ingredients except corn. Bring to a boil. Add corn. Cover and leave on lowest heat until ready to serve.
Boil, peel and cook potatoes. Fry bacon. Cook onion in bacon grease until yellow. Add remaining ingredients and cook until boils for approximately 1 minute. Pour this over potatoes and bacon pieces.
Heat oven to 375°. Unroll 1 can rolls into 2 long rectangles. Place in ungreased 13x9 inch glass baking dish. Press over bottom and 1/2 inch up the sides to from crust. Brown sausage in large skillet over medium heat until thoroughly cooked. Remove sausage from skillet discard drippings. Add cream cheese to the skillet by spoonfuls until it is all in the skillet and melted (very low heat). Add sausage back to skillet with cream cheese. Stir to coat. Spoon evenly over crust in baking dish. Sprinkle 2 c. of cheddar cheese over mixture. Unroll second can of rolls onto work surface. Press out to form 13x9 inch rectangle. Firmly press perforations to seal. Carefully place over cheese. Press edges to seal. Sprinkle the rest of cheese over top. Bake 21 -26 minutes or until golden brown. Cool for 15 minutes. Serve.
Mash bananas very fine. Add sugar and beaten egg. Mix flour sifted with soda to the banana mixture. Add melted butter and vanilla and chopped nuts. Bake 1 hour in moderate oven.
Put the frozen raspberries in a bowl and bring to boil. Add 1/2 cup sugar, stirring frequently, until melted. Prepare other ingredients while raspberries are cooking; wash fruit, open cans, cut pound cake into 1-inch slices and pour some liqueur onto a pie plate. Remove raspberries from stove and strain into a bowl. Make vanilla pudding. Make whipped cream with 1 tablespoon sugar. Smoothly stir in 2/3 whipped cream to pudding. Line up ingredients in order: pound cake, liqueur plate, raspberry sauce, fruit cocktail, oranges, fresh fruit, pecans and pudding mixture. In a glass bowl, layer in ingredients in this order 2 to 3 times: pound cake quickly dipped into the liqueur on both sides; raspberry sauce; fruit cocktail including some of the fruit juice on each layer; sprinkle oranges/raspberries/blueberries on top and on side in a pattern; sprinkle pecans and pudding mixture. Put remaining whipped cream on last layer and top with raspberries/blueberries/pecans.
Mix all and cover. Bake 1 hour at 350°. Sprinkle with paprika.
Prepare pie filling as directed. Add Cool Whip and sour cream. Mix together. Place a layer of cookies and bananas, then a layer of pudding mixture in bowl.
In large bowl, combine fruits; set aside. In small bowl, combine dry pudding mix, milk and orange juice. Beat with rotary beater until blended, 1 to 2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill. Makes 10 servings.
In oiled baking dish, layer (in order) potatoes, corn, pepper, onion and carrots. Crumble ground beef over the top. Sprinkle marjoram over beef. Top with tomato sauce, spreading evenly. Bake, covered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer.
Dissolve gelatin in boiling water in bowl. Add cold water and 1 cup pineapple-apricot juice. Chill until partially set. Add pineapple, apricots and pecans. Pour into 9 x 9-inch dish. Chill until firm.
Slice bell peppers into slices. Place strips into frying pan with butter or vegetable oil. Pour can tomato sauce into pan. Cover pan and simmer until tender. Serves 2 to 3 people.
Set aside 1/2 cup cheese. Mix remaining ingredients. Should be stiff enough to drop from spoon onto Chicken and Mushroom Casserole. Add rest of cheese to top and bake until biscuits are done, about 20 minutes.
Pour boiling water over gelatin. Add marshmallows; stir until melted. Chill. Mash cream cheese with vinegar until smooth. Add pineapple with juice and blend thoroughly. Add nuts. Chill.
In saucepan, combine sugar, cornstarch and salt. Blend in fruit juices and bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes; remove from heat. Stir small amount hot mixture in egg yolks. Return to hot mixture; bring to a boil for 1 minute, stirring constantly. Remove from heat. Add butter and vanilla; cool.
Mix thoroughly and refrigerate for at least 2 hours (can be made the night before). Ball 24 pieces and press into small nut cups (can be in smallest paper cups). Use fingers to form the sides and bottoms in cup.
Peel and slice apples and put in unbaked pie crust. Add sugar and slice 1/2 stick butter on top and place second pie crust on top. Bake at 350° until golden brown.
Preheat oven to 325°. Cut slice off bottom of pear so it will stand upright. Place, with stem up, in baking dish. Mix remaining ingredients and pour over pears. Bake, uncovered, about 1 1/2 hours, basting 3 or 4 times. Serve cool with syrup.
Remove top from pineapple; cut into wedges. Remove rind and eyes from wedges. Remove core. Cut unpeeled orange and lemon into quarters; discard seeds. Grind pineapple, orange and lemon in food chopper. Combine fruit and sugar. Cover and refrigerate at least 5 hours. Cook in large kettle. Heat to boiling, stirring frequently. Boil gently over medium heat 25 minutes until thickened. Fill prepared jars. Seal jars. Cool before storing.
Preheat the broiler. Shell the shrimp and remove the vein down the back. Rinse under cold water and dry on paper towel. Place the shrimp in bowl and add the lemon juice from lemons and saffron. Place the parsley on a chopping surface and chop. Add the thyme and garlic and continue chopping. When the herbs are chopped together, add the bay leaf, finely chopped. Add this to the shrimp and sprinkle with salt and pepper. Stir until the shrimp is well coated with the mixture. Place the butter in a saucepan and heat thoroughly; transfer the shrimp to another pan and pour the remaining marinade into the hot butter. Do not boil. Broil the shrimp about 4 inches from source of heat. As liquid accumulates in the shrimp pan, pour it into the butter mixture. Cook the shrimp, turning once, until they are red and cooked, 4 to 5 minutes. Do not overcook or they will toughen. Arrange the shrimp on a warm serving dish. Stir the butter sauce with a wire whisk while heating. Pour the butter sauce over shrimp and serve.
Cut fish in 2-inch squares. Salt and pepper to taste. (Soak fish in salt water first.) Mix batter and coat fish. Fry in deep oil for 12 minutes.
Brown hamburger and onion together; drain. Melt cheese with soups, Ro-Tel and beans over low heat or use a crock-pot. Use no water with soups. Add hamburger and onion mixture. Can be served with most any kind of chips.
In a bowl, dissolve the yeast in 1/2 cup of water. In a pan, melt together the water, butter, sugar and salt; mix with yeast. Add egg. Add flour (dough will be sticky) and store, covered, in refrigerator until chilled. Roll out dough to about 1/4 inch thick. Cut and fold over. Dip each in melted butter and let rise 3 hours. Bake at 400° until lightly browned.
Layer ingredients in order listed into a large bowl. Spread out each layer evenly (including mayonnaise). Cover and "marinate" overnight.
In large skillet, cook celery and onion in margarine until tender. Add water and bouillon; cook until bouillon dissolves. In large bowl, combine remaining ingredients. Add celery mixture; mix well. Stuff chicken or turkey loosely, or place in greased baking dish. Bake at 350° for 30 minutes, or until hot.
Sift flour with sugar into large bowl. Add shortening and 3/4 cup of the milk. Beat for 2 minutes on low speed, then beat at medium speed. Add remaining milk, eggs and vanilla. Beat 2 minutes. Pour into 3 (8-inch) pans, well-greased and lightly floured. Bake in a medium oven until golden brown.
Trim and discard excess fat from steak. Cut steak into very thin slices; set aside. In small bowl, combine soup, cornstarch and soy sauce; stir to blend. Set aside. In 10-inch skillet or wok over medium-high heat in 2 tablespoons hot oil, stir-fry beef strips and garlic until meat is browned. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add green onions and broccoli; stir-fry 1 minute. Add bamboo shoots; stir-fry 30 seconds more. Return the beef to skillet. Stir in soup mixture; heat to boiling. Cook 1 minute more. Spoon over rice.
In medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in nuts.
Mix raspberry jello with water, then add the ice cream. When it is partially jelled, add fresh or frozen raspberries. Pour into graham cracker crust. Chill.
Mix together. Spoon onto cookie sheet. Bake at 300° for 20 minutes.
Prepare sauce mix, noodles and broccoli according to package directions. Then combine all ingredients in 2-quart greased casserole. Bake, covered, in 350° oven for 30 minutes. Uncover and bake 10 minutes more or until heated.
Mix together your ingredients in order and bake in a greased and floured 9 x 13-inch pan, for 30 to 35 minutes at 350°.
Drop tortillas in hot oil, one at a time. After a few seconds, turn, fold in half and fry to desired crispness. Drain well on paper towels and keep warm in low heat oven. To serve, open each torilla gently and insert filling. Yield: 12 servings. Carbohydrate 16 g, protein 6 g, fat 4 g, calories 124. One serving without the meat or chicken filling, 1/2 meat high fat exchange, 1 bread starch exchange.
In medium bowl, combine 1 cup water and 2 teaspoons salt to make salt water mixture. In medium bowl, combine remaining ingredients except spareribs. Mix well. Place ribs on grill sprayed with Pam, about 5 to 7 inches above low temperature coals. Cook about 45 minutes, turning and brushing frequently with salt water mixture. Continue cooking 15 minutes or until done, turning and brushing with maple syrup sauce. Makes 3 to 4 servings.
Combine sugar and flour. Add water and butter. Bring to a boil and cook 2 minutes. Add vanilla.
Mix cucumbers, onions, garlic and salt. Cover with ice and mix in. Let stand 3 hours. Drain thoroughly and remove garlic.
Drain sauerkraut and set aside. Chop onion and celery very fine; grate carrot and mix all vegetables with sauerkraut. Mix sugar and oil and mix with sauerkraut mixture. Refrigerate several hours before serving.
Place potatoes and onion in a large soup kettle. Add water just to cover and bring to a boil. Simmer until potatoes are just tender. Add remaining ingredients and season to taste. Heat through and serve at once. Serves 4. Preparation Time: 1 hour.
Brown ground beef and onion; drain. Add water, bouillon cubes and crushed tomatoes. Heat on high until boiling. Reduce heat and add all remaining ingredients, except rice. Cook for 1 to 2 hours until peppers are done to taste. Cook rice and add to soup. Cook an additional 20 minutes.
Mix tuna, Egg Beaters, onion, pepper, parsley, salt and 1/2 cup bread crumbs. Shape by 1/2 cupful into patties. Roll in 1 cup bread crumbs and brown in hot oil, then turn heat down and put a lid on until done. Mix soup, evaporated milk and peas. Heat until hot. Place tuna patties on prepared noodles and cover with mushroom sauce.