HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cabbage, peppers, tomatoes and onions. Cover with boiling water and let stand for 10 minutes. Squeeze out liquid and add salt and sugar. Cover with vinegar and boil 5 minutes. Put in jars and seal.
In a 1 1/2-quart casserole, stir together soup and milk. Stir in turkey, vegetables, basil and pepper. Bake, covered, in a 450° oven for 20 minutes. Top with biscuits. Bake, uncovered, for 8 to 10 minutes more or until biscuits are golden. Makes 3 servings.
Mix together Crisco, sugar and eggs, then add remaining ingredients. Chill in refrigerator 1 hour. Roll on floured board 1/4-inch thick. Cut	out in favorite shapes. Bake at 375° for 10 minutes on greased cookie sheet.
Defrost coconut. Eggs and butter should be at room temperature. Preheat oven to 300°. Spray pan with oil spray. Cream the butter and sugar together well. Add eggs, one at a time, and mix well. Add flour, salt, soda, sour cream and vanilla. Blend. Stir in coconut. Bake 1 hour and 15 minutes or until done.
Make a well in center of flour. Mix together oil and milk; add to flour. Mix ingredients well, but do not knead! Pinch off balls about 1 1/2 inches in diameter. Roll five or six times in palms of hands. Place about 1-inch apart on small cookie sheet sprayed with Pam. Flour backs of fingers and flatten each ball so sides are touching. Bake at 400° for 15 to 20 minutes. Yield: 10 to 12 biscuits.
Combine the melted margarine and brown sugar; set aside. Grease a round Bundt pan. Layer ingredients in order listed. Sprinkle dry powder mix over rolls, then pour butter mixture evenly over top. Place in cold oven at late evening.
Beat the eggs and add all other ingredients. Bake at 350 for 30 - 40 minutes.
Combine first 6 ingredients. Form meat mixture into about 40 meat balls, using a rounded teaspoon for each. Brown meat balls lightly in 1 tablespoon vegetable oil. Cover and cook over low heat for 5 minutes. Drain excess fat. Combine chili sauce and jelly. Pour over meat balls. Heat, stirring until jelly is melted. Simmer 10 to 12 minutes until sauce thickens; baste occasionally. Makes around 40 meat balls.
Cook carrots in a small amount of salted water. Boil 10 minutes; drain. Combine next 3 ingredients in a medium skillet; cook over low heat, stirring until cranberry sauce melts. Add carrots and stir gently. Cook over medium heat until thoroughly heated. Serve hot.
Combine both kinds of sugar and the sour cream in saucepan. Cook over medium heat, stirring, until sugar is dissolved. Continue cooking, without stirring, to 238° on candy thermometer, or until a little drop of the mixture in cold water forms a soft ball. Remove from heat. Add whichever flavoring you prefer and the walnuts. Stir gently until all nuts are coated.
In saucepan, place potatoes, carrots, onions, lettuce, celery, basil, bay leaf, salt and pepper. Cover with cold water. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Pass mixture through food mill, strainer or puree in blender. Measure puree; add 1 cup light cream for every 3 cups puree. Heat thoroughly. To serve, top with small lump of butter. Serves 6 to 8.
Heat oven to 350°. Prepare Romanoff noodles as directed on package except increase milk to 1/2 cup and stir in caraway seed.
Pick full beans. Snap as if to cook. Place them on a scaffle out in the sun. Stir them once or twice a day to dry quickly. When they are real dry, place them in cloth bags and hang them up. Or, you can place them in the freezer. To cook them, soak overnight. Next morning, rinse them good. Good with a chunk of fatback or ham hock with plenty of water. Salt to taste. Cook several hours, until beans are tender.
Preheat oven to 350°. Mix flour, sugar and butter to a pie crust consistency. Add egg yolk and vanilla; mix well. Form into a ball and chill until firm enough to handle easily.
Mix chicken, onion and eggs. Layer mixture in large casserole dish. Mix soup, broth and vegetables. Pour over chicken mixture.
Butter two 8 x 8-inch cake pans. Cover bottoms with pecan halves. Butter sides and bottom of heavy saucepan.
Mix all together and put in cupcake papers; freeze in plastic container or on cookie sheet and put into another container after frozen. Keeps in freezer for 2 or 3 months.
Cut the tenderloin in about 4-inch sections so they are all about even. Roll in black peppercorns. Roll in melted butter, then roll in fresh bread crumbs mixed with thyme and parsley. (Let rest to dry a bit.) Dribble a little butter over each tenderloin and roast in 500° Fahrenheit oven for approximately 10 minutes or until it firms up and becomes crispy on outside (meat becomes firm to touch as it cooks). The end product should be crispy on the outside but inside it's still faintly pink, yes it's cooked). Slice meat and arrange on plates. (Sprinkle with salt, optional.)
Drain 20 ounce can pineapple; reserve 1 cup juice. Heat reserved juice to boiling; stir in gelatin until dissolved. In food processor or blender, chop cranberries and sliced, unpeeled orange with sugar to make a relish. Combine relish and pineapple with gelatin. Chill until slightly thickened. Fold in sour cream. Pour into 2-quart mold. Chill until firm. Unmold onto serving plate. Garnish with 8 ounce can of pineapple and mint if desired. Serves 10. Chill time: 4 hours.
Wash rice; combine all ingredients in 1-quart baking dish. Cover and cook 50 minutes. It's always nice and fluffy.
Grind all together. Use enough mayonnaise to hold together, then mold and chill.
Prepare cake mix according to directions on box. Pour into 3 greased and floured cake pans. Bake at 300-325° until the layers test done. Cool.
Spread potato chips on a baking pan. Sprinkle with cheese. Bake at 400° for 5 minutes, until hot.
Dissolve cornstarch in a small amount of the milk. Combine with remaining ingredients. Pour into an ungreased, shallow, 1 1/2-quart casserole dish. Bake at 350° for 45 to 60 minutes or until knife inserted at side comes out clean.
Saute chicken in oil until browned and cooked thoroughly. Set aside; discard oil. Toast sesame seed and almonds in pan in oven for approximately 10 minutes at 300°. Set aside. Toss together lettuce, onions and chicken. Sprinkle almonds and sesame seed on top. Just before serving, add noodles and pour dressing over the top.
Combine first 4 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Fold in whipped topping; spoon into crust and sprinkle with peanuts. Chill 8 hours. Yields one 9-inch pie.
Mix flour, salt and shortening together. Add water. Mix all together and roll out. Makes 1 double pie crust or 2 singles.
Mix ingredients. Pour into pie crust prepared by directions. Top with other pie crust. Bake at 350° for 40 minutes or until brown. Onions are optional.
Remove and chop mushroom stems. Saute stems, onions and garlic in skillet in 2 tablespoons oil. Combine bread crumbs, cheese, parsley and oregano. Add to skillet.
Drain pears reserving 1 cup of the syrup. Combine syrup, cinnamon stick, allspice and peppercorns. Bring to a boil, cover and simmer 5 minutes. Pour over pears. Cover and refrigerate overnight.
Mix browned bacon and onion to cooked rice and stir in remaining ingredients. Heat until cheese melts. Do not boil. Yields 6 servings.
Boil a fryer. Debone chicken and return to pot. Add onion, mixed vegetables and potatoes. Simmer until vegetables are tender. Add tomato sauce. Season to taste and heat thoroughly.
Dissolve Jell-O in hot water. Add sugar, then other ingredients. Chill. Add ginger ale just before serving.
Mix dry ingredients. Add vinegar and water gradually. Pour over fried bacon and cook (stirring constantly until thick). Use on iceberg lettuce, endive, dandelion or cabbage for hot slaw, etc.
Chop potatoes fine. Boil on high in water 1 to 2 inches above top of potatoes. When potatoes are done, add margarine. Mix cornmeal mix with milk and add to potatoes. Lower heat and cook on low, stirring constantly, until thick. Salt and pepper to taste. Serve piping hot. Makes 4 to 6 servings.
Cook frozen vegetables as per directions; drain. Mix mushroom soup into vegetables. Place in casserole and cover top with onion rings; bake at 350° for 1/2 hour.
Saute bread crumbs, garlic powder, onion, salt and oregano in oil until golden brown. Mix bread crumb mixture with clams and juice. Add chopped parsley and grated cheese. Pour into a shallow casserole dish or several small, shallow pans. Bake in oven at 375° for 30 to 35 minutes until dark brown. Serve with crackers. If preparing ahead of time, clambake can be frozen before cooking.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed, until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda and add to creamed mixture at low speed. Mix well. Drop by teaspoon, 2 inches apart. Place on ungreased cookie sheet. Bake at 375° for 7 to 8 minutes.
Drain and rinse jalapeno peppers. Remove stems and seeds. Combine pepper strips, vinegar and jalapeno peppers in blender. Process until small chunks. Combine with apricot and sugar in saucepan. Bring to a boil for 5 minutes. Remove from heat and skim foam.	Cool 2 minutes.
Pound chicken breast flat. Melt margarine. Add mushrooms, olives and almonds. Saute until almonds are golden brown. Cut cream cheese into quarters. Place one piece of cream cheese on each half breast. Place 1/4 of the sauteed mixture on each breast half over cream cheese. Roll chicken into balls. Sprinkle with salt and pepper. Heat oil. Add chicken rolls and brown on all sides. Place each chicken roll on a 12 x 12-inch piece of foil. Sprinkle with parsley. Bring points together but do not seal tightly. Place on baking sheet. Bake in preheated 350° oven about 45 minutes or until done.
Sift flour and sugar together. Mix well with apples. Pour into pie shell. Dot with butter and add vanilla. Cover with top crust. Bake in a 400° oven for 40 to 45 minutes.
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and out. Cook peppers in boiling salt water for 5 minutes; drain. Cook and stir ground beef and onion until onion is tender. Drain off fat. Stir in salt, garlic salt, rice and 1 cup of tomato sauce. Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in ungreased baking dish. Pour remaining tomato sauce over peppers. Cover and bake for 45 minutes. Uncover and bake for 15 minutes longer.
Drain syrup from pineapple and add enough water to make 1 1/2 cups liquid. Heat to boiling; pour over gelatin. Stir until completely dissolved. Stir in pineapple and remaining ingredients. Turn into a 10-inch ring mold and chill until firm. Unmold and garnish with pineapple slices and salad greens as desired. Serves 10. Can be frozen.
Layer ingredients in large casserole dish. Season lightly between each layer. Bake 2 hours in slow oven until done. Cover for first 1/2 hour.
In skillet heat butter, cook carrots and green onions until tender. Push to one side; add chicken. Cook until browned on all sides. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 10 minutes, stirring occasionally. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Mix well vanilla wafer crumbs, cocoa, 1 cup confectioners sugar and pecans. Add corn syrup and rum; mix well. Shape into 1 inch balls and roll in remaining confectioners sugar. Put in tightly covered tin box or other metal container for at least 12 hours before serving.
Heat tuna, soup, cream cheese and onion until cheese is melted. Set aside. Sprinkle gelatine over hot water and stir to dissolve. Add to tuna mixture. Add celery. Mix well and pour into mold. Chill thoroughly. Unmold on bed of lettuce. Serve with assorted crackers. Crab, salmon or shrimp may be used in place of tuna.
Mix the first four ingredients together then set aside. Mix the last five ingredients together in a separate bowl. Combine both mixtures. Pour batter into cake pan. Top with the remaining one-half pack of chocolate chips; bake at 375° for 35 minutes.
Beat eggs in bowl with fork. Add cheese, sour cream, salt, pepper and bacon. Blend well. Set aside. Place margarine in 1-quart casserole dish. Heat on full power 30 to 45 seconds, until melted. Coat evenly. Pour eggs into casserole dish. Cook on full power 3 1/2 to 5 minutes until eggs are set, but still moist. Stir a couple of times while cooking.
Put browned beef and onion in an 8 x 8-inch baking dish. Cover with chili beans (undrained). Cover with Spanish rice. Top with Cheddar cheese. Bake at 350° for 30 minutes.
Boil 2 or 3 ducks, covered with water, salt and bay leaves until ducks are tender (save stock). Fry bacon (save drippings). Add flour to drippings, enough to consume liquid. Heat and stir until brown. Add onions, celery and green pepper; cook until tender. Add to duck juice with tomatoes, okra, sausage, duck and a dash of thyme, basil and oregano (optional), if desired. Add shrimp last 8 minutes. Cook approximately 30 minutes. Serve over cooked rice.
Cook crumbled sausage and drain. Line greased 9 x 13-inch baking dish with crescent rolls. Add sausage and cover with grated cheese. Pour milk and egg mixture over all. Bake at 425° about 20 minutes until set.
Brown ground beef. Mix all ingredients, except 1/4 cup cheese. Pour in casserole dish. Top with the 1/4 cup cheese. Bake at 350° for 45 minutes or until hot and bubbly.
Saute onion in butter, then add cheese, green chilies and soup. Heat until cheese is melted.
Rinse wings. Divide at joints; discard tips. Pat dry. Fry in deep fat at 400° for about 12 minutes or until wings float. Drain on paper towels.
Preheat oven to 350°. Grease casserole. Combine all ingredients, reserving part of cheese. Top with reserved cheese and bake at 350° for 30 to 40 minutes or until bubbly. Yield: 8 servings.
Cook flour and milk until thick and cool. Blend shortening, sugar, salt and vanilla together. Add flour and milk and beat until thick and creamy. Good frosting for carrot cake.
Mix all ingredients together, adding pepper to taste. Let stand overnight. Bake at 350° for 1 hour and 15 minutes.
Mix together and place in container. Place in refrigerator. Drink 2 ounces a day.
Beat together eggs, oil, sugar and vanilla. Sift together flour, salt, baking soda, cinnamon and baking powder. Add flour mixture to egg mixture. Fold in nuts and zucchini. Bake 1 hour at 325° in 2 greased loaf pans. If using 6 small pans, bake for 45 minutes.
Use a 9-inch tube pan. Line with wax paper; butter lining. Sift flour and baking soda together; set aside. In large bowl, mix together all other ingredients. Fold in flour mixture; put in pan. Cook for 2 hours at 300°. Cool in pan for 5 minutes. Turn out of pan; remove paper. Cool.
Start with spinach and layer first four ingredients. Add enough mayonnaise to seal, approximately 1/2 to 3/4 cup. Add Swiss cheese, bacon and eggs. Cover and chill overnight.
Mix cornmeal, flour, baking powder, salt, brown sugar and nutmeg together. Mix together milk, egg and oil. Add to dry ingredients. Stir only enough to mix. Fill greased baking pan. Bake at 425° about 25 minutes or until lightly browned.
Let bread set out, opened overnight. Tear bread into cubes; mix sugar and cinnamon in bread. Melt butter, add milk, eggs, raisins, vanilla and brown sugar. Pour over bread and mix well. Add pie filling and mix. Pour into 9 x 13-inch pan and bake at 350° for 1 1/2 hours or until brown on top and set in middle. Top each serving with caramel topping and whipped cream. Serve warm. Yields 10 to 12 servings.
In large bowl, combine oil, lemon juice, green onions and seasonings. Add hot pasta. Add remaining ingredients. Mix well; chill.
Pour butter into bottom of 9 x 13-inch baking dish. Arrange onion evenly on bottom of dish. Place fish filets in a single layer atop the onion. Combine mayonnaise, cheese, lemon juice, Worcestershire sauce, paprika and salt. Spread evenly on top of fish. Sprinkle, to taste, with oregano and parsley. Bake at 350° for 35 to 40 minutes or until fish flakes easily with a fork.
Combine turkey, soup, peas, chestnuts, mushrooms, celery, salt, pepper and sour cream. Cook over medium heat until hot. Pour into 12 x 8-inch (2-quart) baking dish. Unroll rolls into 2 long rectangles. Place over turkey mixture. Bake at 375° for 15 minutes. Sprinkle with cheese and almonds. Bake 10 minutes, until golden brown.
Combine first 11 ingredients in Dutch oven. Bring to boil. Reduce heat, simmer 30 minutes, stirring occasionally. Blend all of mixture (1/3 at a time) in electric blender for 20 seconds. Repeat until all ingredients are blended. Pour back into Dutch oven. Stir in milk and simmer 20 minutes.
Soften butter. Add sugar and beat well. Add egg yolks and beat. Add flavorings. Gradually add flour. (I use star press and make into small circles.) Bake at 400° for 8 minutes until lightly browned. Watch carefully.
Break broccoli and cauliflower into bite size pieces. Add onion and crumbled bacon. Mix Miracle Whip, sugar and vinegar. Pour over vegetables.
Slice 6 strawberries and reserve. Puree remaining berries in processor or blender. Strain into 4-quart saucepan. Add orange juice. In small bowl, mix tapioca with 4 tablespoons pureed berry mixture. Add to saucepan with cinnamon and nutmeg. Heat, stirring constantly, until comes to a boil. Cook 1 minute at medium heat or until thick. Remove from heat. Pour into large bowl. Add sugar, lemon peel and juice and buttermilk. Blend well. Fold in sliced berries. Cover and chill at least 8 hours. Serve with lemon garnish. Can be prepared 3 days ahead. Serves 4.
In 6-quart nonmetal container, combine all ingredients except carbonated beverage. Blend well. Refrigerate until thoroughly chilled. Just before serving, combine juice mixture and carbonated in a large punch bowl. Serve over ice or float ice ring in punch bowl. Makes 40 (1/2 cup) servings.
Line cup cake pan with paper cups (cup cake cups). Put 1 vanilla wafer in each cup. Beat together cream cheese, eggs, sugar and vanilla until smooth. Spoon into cups on top of wafers. Bake at 350° for 20 minutes. Cool and place a spoonful of pie filling on each cheese cake. Serve cold.
Brown hamburger and drain. Add pizza sauce. Pour into 13 x 9 pan. Sprinkle cheese over hamburger and pizza sauce. Mix eggs, milk, flour, oil and salt. Pour over cheese and bake at 425° for 25 to 30 minutes.
Peel and split bananas; place in serving dishes. Spoon one cup of yogurt into each banana. Sprinkle with nuts; surround with orange sections and shredded lettuce.
Mix cake mix according to directions. Pour 1/2 mix in a greased and floured 9 x 12-inch pan. Bake at 350° for 20 minutes. While cake is baking, melt caramels and cream over medium heat. Pour over baked layer of cake followed by chocolate chips then pecans, if desired. Pour remaining cake mix over top and bake again about 25 minutes.
Cook broccoli and cauliflower in water until tender. Place in casserole dish. Mix soups and sour cream together and pour over vegetables in dish. Sprinkle cheese on top. Bake at 350° until hot, about 20 minutes.
Preheat oven to 350°. Grease and flour 1 tube or 2 loaf pans. Cream butter and shortening. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating after each addition. Alternate flour-baking powder with milk. Add vanilla and lemon. Pour into pans and bake approximately 1 hour and 15 minutes for tube pan or 1 hour for loaf pan.
Melt butter and chips. Stir in marshmallows and milk. Butter a 9 x 13-inch cake pan. Spread 1/2 jar of peanuts on the bottom of the pan. Pour marshmallow mixture on the peanuts; spread and press. Put the remainder of the peanuts on top and press them in. Cool them in the refrigerator and cut into bars.
First, toast your bread and then put cheese on your bread. Then put it in the microwave for 21 seconds. Take it out and then cut it in long strips.
Cream together first 4 ingredients. Add next three. Sprinkle raisins on top and press down into mixture. Bake in preheated 350° oven for about 45 minutes until golden brown. Use 10-inch pan.
Put all ingredients in a 1-pound coffee can with a tight-fitting plastic lid. Place lid on can and put can in a large #10 can, also with a plastic lid.
Combine all ingredients and stir to blend. Cover and chill. Makes 1 1/4 cups.
Roll half of pastry on lightly floured surface. Place in a 9-inch pie pan. Set aside. Combine apple juice and cornstarch in saucepan. Bring to a boil, stirring frequently. Add oleo, cinnamon and nutmeg, mixing well. Stir in apples. Spoon mixture in pie pan. Roll remaining crust. Put on top of apples. Fold edges under and flute. Cut slits on top. Bake at 425° for 30 minutes. Reduce heat to 375° and bake 30 minutes.
Saute onions and celery. Mix all ingredients and put into greased casserole. Bake 30 minutes at 350°. Serves 12 to 16 people.
Combine first 4 ingredients; cook until brown. Combine and add next 6 ingredients; simmer for 1 hour. Layer noodles, cottage cheese, Mozzarella, sauce and sprinkle Parmesan on top (3 layers) in buttered pan. Cook in oven for 30 minutes at 350°.
Cook and cube potatoes. Cook bacon and crumble. Melt butter in saucepan. Saute onion in butter until golden. Combine flour, salt, sugar and celery seed. Add to onion and cook until bubbly. Combine water and vinegar. Stir into onion mixture. Bring to a boil. Add cooked potatoes and bacon and stir until well mixed. Heat through. Serves 4.
Combine all ingredients in blender on high speed until smooth (milkshake consistency). Serve immediately.
Blend peanut butter, honey and salt. Place about 2 1/2 tablespoons of peanut butter-honey mixture between 2 slices of bread to make a sandwich. Combine eggs and the milk. Soak sandwiches in egg mixture. Melt butter or margarine in a baking pan or frypan. Bake sandwiches at 400° (hot oven) about 40 minutes. Turn sandwiches to brown both sides. Or cook slowly in frypan on top of range. Makes 4 servings.
Saute onions and celery in butter until clear. Cook broccoli according to directions. Drain well. Mix with broccoli, soup and cheese. Add to celery and onions. Stir in rice and seasonings. Mix well. Pour into greased casserole and top with bread crumbs. Bake at 350° for 45 minutes. Can be mixed ahead and frozen.
Cook smoked pork chops and take meat off bones. Cook meat and navy beans in broth until beans are just about tender. Add water as needed. Add the other vegetables and seasonings. Put in a big pot or crock-pot. Cook all day. It tastes better served the next day.
Blend all ingredients and serve with tortilla chips. Makes 6 to 8 servings.
Cover chicken with water about 1 inch over. Cook covered until tender. Remove and cool. Debone chicken. Add pastry to boiling liquid. Cook until tender (skim off excess fat). Add deboned chicken. Serve piping hot.
Saute vegetables in butter. Add to browned meat. Place all ingredients together and add tomatoes. Cook spaghetti to package directions.
Mix dressing mix and oil in a large bowl. Dump crackers in mix and stir to coat thoroughly. Store in tightly covered container.
Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
Cook and stir ground beef in 10-inch skillet until brown; drain. Sprinkle beef with flour and salt. Stir in green pepper, onion, parsley, pepper, pepper sauce, garlic, bay leaf and thyme. Cook over low heat until onion is tender. Stir water and tomatoes (with liquid) into beef, break up tomatoes with fork. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Add rice, remove from heat. Cover and let stand 5 minutes.
Crush ritz crackers. Melt butter in 9 x 13 glass dish in microwave. Spread crackers on top of melted butter. Bake 350 - 10 minutes.
Fry pita bread in a very little bit of oil until brown. Open pita and put sauce and cheese inside. Microwave to melt cheese.
Saute chopped onions in the oil. Mix all ingredients together and shape into balls. Place into a greased 9 x 12-inch dish and cover with the following sauce.