HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drop cabbage leaves into boiling hot water and let stand until softened. Combine ground beef, rice, parsley, salt and pepper. Mix well and form into balls (12). Roll meatballs into softened cabbage leaves and fasten with toothpicks.
Remove leaves from cabbage; set aside. Cook beef, onion, garlic, salt, pepper and 1 cup diced cabbage until brown, about 15 minutes. Stir in rice and 1 cup sauce; remove from heat. Fill cabbage leaves with beef. Roll and cook.
Cut eggplant into 4 long quarters, then into 1/2-inch slices (pie shaped). Mix dry ingredients together and sprinkle evenly over slices of eggplant. Heat oil in frying pan and fry single layer of eggplant until golden-red on each side. Remove and blot on paper towel. Do the next batch. Add oil as needed. Serve with lemon wedges. Serves 4 to 6.
Mix dry onion and wine together; let set for 5 minutes. Drain. Soften cream cheese; blend with Miracle Whip. Cut up and mix beef and olives with the cheese mixture. Put into large butter or Cool Whip container which has been sprayed with Pam. Put in refrigerator for 12 or more hours. Serve at room temperature on crackers, chips or large Fritos.
In a large skillet, cook bacon until crisp. Remove bacon from skillet. Drain on paper towels. Reserve 3 Tbsp. drippings in skillet. Crumble bacon and set aside. Cook green onion and green pepper in reserved drippings until tender. Blend flour, sugar, celery seeds, 1/4 tsp. salt and dash pepper. Stir in water and vinegar. Stir constantly over medium-high heat until mixture thickens and bubbles. Fold in potatoes, bratwurst and pimento. Heat until bubbly. Reduce heat and keep hot while scrambling eggs. In a large skillet, melt butter or margarine over medium heat. Mix eggs with milk, 1/2 tsp. salt and dash pepper. Add to skillet. Cook over medium heat, lifting edges of egg mixture so uncooked portion flows underneath. When eggs are cooked throughout but still glossy and moist, remove from skillet and place on a heated platter. Top with hot potato mixture. Garnish with crumbled bacon and snipped parsley, if desired. Serves 6-8.
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers (begin with yams) in a 1 1/2-quart casserole. Dot with margarine. Cover. Bake at 350° for 35 to 40 minutes. Sprinkle marshmallows on top. Heat until lightly browned. Serves 6 to 8.
Blend sugar, butter and flour. Beat in beaten eggs. Add buttermilk, coconut and nuts. Bake at 350° for 45 minutes. (Double recipe for 2 pies.)
Preheat the oven to 350°. Line an 8 x 4 x 2-inch loaf pan with enough foil to completely cover the top of the loaf. Oil the foil. Place the shrimp in the bowl of a food processor; process until smooth, stopping frequently to scrape the sides of the bowl. Add the egg whites, chives, onions, dill weed, salt and pepper; process until the mixture resembles a thick paste. With the processor running, gradually add the cream. Process for 1 minute.
Drain peaches, reserving syrup. Combine syrup, cornstarch and remaining ingredients in a small Dutch oven. Bring to a boil, stirring constantly. Reduce heat; add peaches and simmer 1 minute. Let cool 30 minutes; chill.
Grind oranges and cranberries in a food grinder, using medium blade, or chop medium fine in a food processor. Stir in 2 cups of granulated sugar. Refrigerate several hours or longer. Makes 2 pints. Keeps well in refrigerator.
Cream milk with beater. Add blueberries, pineapple and pecans. Fold in Cool Whip. Pour into crust and refrigerate overnight before serving. Makes 2 pies.
Saute onion, celery and green pepper in oleo or butter. Add potatoes, boiling water and salt; cover and cook until potatoes are tender. Add remaining ingredients. (I add some diced carrots for color.) Heat to boiling point serve.
Preheat oven to 300°. Pour scalded milk over Grapenuts; let set for 10 minutes in a warm place. Beat egg and sugar together. Stir into cooled Grapenuts mixture. Add salt, vanilla and melted shortening. Bake in a slow 300° oven for about 40 to 45 minutes.
Boil linguini for 12 minutes in large kettle. Drain well. Cut up all ingredients. Mix all together well. Let set overnight.
Combine ingredients. Melt butter and pour over crushed saltine crackers. Spread over casserole and bake at 350° for 45 minutes.
In small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine the cookie crumbs, 1/2 cup pecans and butter. Pat into bottom of a 13 x 9 x 2-inch dish. In bowl, beat cream cheese until light and fluffy. Blend in coffee, milk and chocolate syrup. Fold in whipped topping. Spread over crust. Sprinkle remaining pecans on top and freeze until firm.
Wash beans, then put in 5-quart kettle. Add beans and water to top; add bacon that has been cut into 1-inch pieces. Cook for 1 1/2 hours, then add the brown sugar and cook 1/2 hour longer, or until beans are soft.
Trim crust from bread; reserve crusts. Cut bread diagonally into quarters. Cut crusts into cubes. Combine bread cubes, chicken, celery and cheese. Mix well. Spoon into 11 3/4 x 7 1/2-inch baking dish. Arrange bread quarters over mixture. Combine mayonnaise, eggs and seasonings. Mix well. Add milk. Pour over bread. Cover. Refrigerate overnight. Bake, uncovered, at 375° for 30 minutes. Makes 8 servings.
Heat potatoes. Add all ingredients, saving 1/2 cup brown sugar and nuts. Place in baking dish. Top with brown sugar and chopped nuts. Bake at 350° for 30 to 45 minutes.
Combine all ingredients except corn in saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove mixture from heat; pour over popcorn (in roaster pan) and mix well. Bake at 250° for 1 hour, checking and stirring every 15 minutes. Remove from oven; stir immediately. Stir occasionally while mixture cools. Store in airtight container. Yields 2 quarts.
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips and nuts (batter will be stiff). Drop by teaspoons about 2 inches apart onto ungreased baking sheet. Bake at 350° for 8 to 10 minutes. Makes about 7 dozen.
Chop cucumbers, onion and peppers. Sprinkle with salt. Place in refrigerator 8 hours or overnight. Wash and drain. Boil vinegar, sugar and spices. Add cucumber mixture. Cook for 30 minutes. Seal in jars.
Soften cornstarch with a little of the 1 cup water. In a saucepan, melt the chocolate in the remaining water. Add sugar and butter, stirring until dissolved. Add the cornstarch mixture; boil until it thickens. Makes enough frosting for a 9 x 13-inch cake.
Combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in oil and vanilla. Put in 9-inch square pan.
Bring all to a soft boil. Remove from heat. As mixture firms, roll into small balls and roll in favorite topping (1/2 c. chopped roasted nuts, 1/4 c. coconut, instant mocha, etc.).
Thoroughly cream shortening and sugars; add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts; mix well. Shape in rolls; wrap in waxed paper and chill overnight.	Slice 1/4 inch thick and bake on	an ungreased cookie sheet in a moderate 350° oven for 10 minutes. Makes 5 dozen cookies.
Mix oil, eggs and pumpkin. Add dry ingredients and mix well. Bake 20 minutes in 15 x 10-inch pan at 350°.
Chop and saute bacon. Add onion to bacon just before the bacon is done and cook. Remove from heat. Drain off excess grease and discard. In a separate pot, bring to a boil, vinegar, salt and sugar. Dissolve flour into water and add to dressing. Add bacon and onion to dressing. Pour over potatoes, which have been cut into bite-size pieces.
Preheat oven to 350°. Mix all ingredients together. Spread into well-greased 8-inch square pan. Bake for 25 to 30 minutes, but only until a slight imprint shows when touched with finger. Don't overbake. Before cooling, cut into bars.
Layer ingredients in a slow cooker in the order listed. Cook on low for 1 hour then stir. Cook on low 1 hour more. Spoon out by teaspoonfuls onto wax paper. Let cool. Makes 5 pounds.
Blanch zucchini in boiling salted water for 8 minutes; drain. Cut slice off top, lengthwise. Scoop out flesh, leaving 1/4-inch rim around edge. Roughly chop flesh and top slices. Turn shells upside down to drain. Fry onion in 1/2 butter until light brown. Add chopped zucchini; cook on high a few minutes. Add corn; season well. Place zucchini shells in shallow, ovenproof dish; fill with corn mixture.
Heat oven to 350°. Cream margarine/butter and confectioners sugar. Blend in 1 1/2 cups flour. Press evenly in bottom of ungreased baking pan, 13 x 9 x 2-inches. Bake 12 to 15 minutes.
Cream shortening until soft. Add sugars one at a time. Cream well. Add eggs, one at a time. Add vanilla. Sift the flour, salt and baking soda together. Add the sifted dry ingredients. Add the package of Nestle's after the ingredients are mixed. Drop by teaspoonful on ungreased cookie sheet and bake at 350° for about 7 minutes.
Bring to a boil and pour over cooked pimento peppers. Seal in jars.
Marinate the meat in lemon juice, soy sauce, pepper and salt for 3 hours or more. Cook onion rings in oil until transparent. Transfer to a serving dish, leaving the oil in the skillet. Add the meat to the skillet and cook over high heat, stirring often, until tender. Transfer the meat to a serving dish. Add marinade and water to the skillet. Simmer for 10 minutes and pour over the meat and onion rings. Serves 4.
Drain oysters; mix eggs, milk and seasonings. Dip oysters in egg mixture and roll in crumbs. Fry in deep fat (375°) about 2 minutes or until brown. Or fry in shallow fat about 2 minutes on one side; turn and brown on other side.
Saute onion in bacon drippings; add frozen okra. Cover and cook 5 minutes or until unfrozen. Add remaining ingredients except corn. Stir together and cook on low, 35 to 45 minutes, stirring often. Add corn last 10 minutes of cooking time.
Combine all dry ingredients. Combine eggs, oil, molasses and raisins. Add to dry ingredients and mix. Spoon cookie size onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt. Set aside.
Combine; stir constantly. Boil to 248°. Pour onto buttered cookie sheet (with sides). Cut when cool. Wrap in waxed paper.
Sift together dry ingredients. Combine egg yolks, butter and milk. Stir into dry ingredients. Fold in egg whites leaving a few fluffs. Sprinkle chips and pecans over batter in waffle maker. Bake. Makes 3 (10-inch) waffles.
Heat oil in large skillet. Add asparagus and garlic. Cover; stir now and then. Tender in 5 to 7 minutes. Add chestnuts 2 to 3 minutes before removing from fire (just long enough to heat).
Mix all together and cool in refrigerator. Add back as much saved juice as necessary. Can make the night before.
Brown beef and onion in skillet until beef loses its pink color. Add mushroom soup, water, noodles, zucchini and seasoning (basil). Simmer covered until noodles are done. Stir in sour cream. This is a quick meal all in one pan.
Cook spaghetti and drain. Chop green onions, cucumber and bell pepper. Mix all ingredients together. Let set overnight in the refrigerator.
Mince and brown the onion in butter. Add the ground beef and salt. Add more butter, if needed. Mix together the remaining ingredients. Skim fat from meat. Combine to mixture and simmer. Serve on hot dogs.
Combine eggs, oil, and water with mashed bananas. Add cake mix. Beat on medium speed for 5 minutes. Put in two 9-inch round pans or one 9-inch x 13-inch that have been greased with Crisco and sprinkled with sugar. Bake at 350° for 25 to 30 minutes. Cool.
Put chicken in bottom of baking dish sprayed with Pam and add Veg-All. Mix soup, broth, and onions; pour over chicken. Add chopped eggs. Mix flour, milk and melted butter; pour over top. Bake for 1 hour at 375 degrees.
Make sauce. Combine tomato sauce and A.1. sauce. Mix half of sauce with ground beef and other ingredients. Put the other half of the sauce on top. Bake at 400°.
Sift flour and salt; cut in Crisco. Beat water, egg and vinegar together. Stir into flour mixture. Turn out on floured board. Roll to fit pan. Bake for 10 to 12 minutes in 425° oven. Makes 2 crusts.
Slice zucchini about 1-inch thick. Cook until tender; drain and mash with fork. Cook onion in the first tablespoon butter until tender. Combine beaten eggs, mashed zucchini, onion, corn, Swiss cheese and salt. Turn into 1-quart casserole dish. Combine bread crumbs, Parmesan cheese and second tablespoon butter. Sprinkle on top of corn mixture and bake on baking sheet for 40 minutes at 350°. Let stand 5 to 10 minutes before serving. Garnish with chopped fresh tomatoes.
In a 1/2-quart casserole dish, mix soup, milk, vegetables, chicken 1/2 cup of cheese, Worcestershire sauce and 1/2 can of fried onions. Bake at 350° for 25 minutes; stir. Sprinkle on top the rest of the French fried onions; bake 5 more minutes.
Preheat oven to 325°. Grease and flour tube pan or bundt pan. beat sugar, butter and crisco until fluffy. Add eggs one at a time beating after each one. Add lemon and vanilla. Add milk and flour alternately, beating after each addition ending with flour. Bake one hour and 15 minutes. Cool in pan 15 minutes before inverting.
Mix first four ingredients. Pour half in greased 12 x 9 x 2-inch pan, then sprinkle with mixture of brown sugar and cinnamon. Pour remaining cake batter over mixture. Bake at 350° for 25 to 30 minutes. While baking, mix frosting.
Place cooked rice on bottom of a 9 x 13-inch pan. Saute celery and onion in small amount of butter. Add soup to celery and onions. Add broccoli to rice; pour soup mixture on top of broccoli and top with Cheez Whiz. Bake at 325° for 30 minutes.
Wash and skin meat. Melt butter. Dip chicken in butter. Sprinkle with salt, pepper and Season-All. Roll in cracker crumbs. Bake, covered with foil, for 45 minutes at 350°. Uncover and bake 10 minutes longer.
Combine apple slices and 1 cup sugar in bottom of 2-quart casserole. Mix butter, oats, flour, brown sugar and walnuts. Sprinkle butter-oat mixture over apple combination. Bake in preheated 350° oven for about 1 hour or until topping is browned and apples are tender. Serve warm, plain or topped with a small spoonful of ice cream.
Whip together in blender. You can also add 1/2 package of frozen strawberries.
Saute onions in butter until soft. Add salt, toss well. (Onions should be golden brown, not dark.) Add hot bouillon and Worcestershire sauce. Simmer 10 minutes. Ladle into heat-proof soup bowls. Top each with piece of toasted French bread. Spoon about 2 tablespoons Parmesan cheese on top of each. Bake in preheated oven 10 minutes at 300°.
Beat together all except pecans and flour which have been combined. Add pecans and flour last. Pour into unbaked pie shell and bake at 350° until firm. If crust starts to brown too quickly, fold foil around edges.
Bake cake as directed on box in a 13 x 9-inch greased and floured pan. Leave in pan. When cooled, mix together the creme of coconut and Eagle Brand milk. Punch holes in cooled cake with handle of wooden spoon. Pour mixture of coconut creme and milk over cake, then spread bowl of whipped cream over cake. Then sprinkle coconut all over top of that.
Puree peaches, undrained pineapple and bananas in blender. Pour into popsicle molds. Freeze until firm. Yields 20 servings.
Wash raisins, cover with water. Add cloves and simmer 10 minutes. Add orange juice and vinegar. Bring to a boil. Add brown sugar, cornstarch and butter. Cook until slightly thickened. Serve as hot sauce with ham. Any left over may be frozen.
Grease and flour bottom of 15 x 10 x 1-inch jelly roll pan. Beat eggs and sugar in large bowl at high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed until well blended, scraping sides of bowl and bottom of bowl. Spread in pan. Sprinkle with coconut and walnuts. Bake at 350° for 35 minutes. While hot, drizzle with glaze.
Brown pork pieces in margarine in an electric frying pan. Take pork out and set aside. Add the soup and 1 can of water to pan; stir. Return pork to pan; simmer until done. Serve with yellow rice.
Mix sugar and cornstarch in saucepan. Stir in water and cook until thickened, stirring constantly. Remove from heat. Stir in gelatin. Pour over strawberries and mix well. Pour into baked pie shell. Refrigerate until set. When set, spread Cool Whip or whipped cream on top.
Preheat oven to 375°. Grease a 6-cup casserole dish. Place all ingredients except 1 cup broth in the dish and cover tightly. Bake 1 1/2 hours, adding more broth if necessary. Serves 6 generously.
Melt butter with milk; do not boil. Grate or grind potatoes, pepper and onion. Put into 1 1/2-quart casserole. Pour on milk.
Combine. Pour over meat loaf. Bake in a 350° oven for 1 1/2 hours longer, basting occasionally. Serve with a hot sauce. Will serve 6.
Cream butter, sugar, flour, pecans and vanilla; mix well with hands. Roll into little fingers (don't let them touch in pan). Place in refrigerator for 10 to 20 minutes.
Blend butter, sugar, flour, salt and eggs, beating well. Stir in corn and milk. Pour into buttered casserole. Bake at 325° for 45 minutes, stirring once.
To peel tomatoes: Bring a large pot of water to a boil. Add tomatoes; immerse for 30 seconds. Remove tomatoes from pot; peel.
In a large heatproof bowl, combine the cabbage, apple, green pepper and onion and toss well to mix; set aside.
Beat eggs. Add sugar, vanilla and lemon juice. Add softened cream cheese; beat with mixer until light and fluffy. Line muffin pans with paper muffin cups. Place a vanilla wafer in the bottom of each cup. Fill cups 2/3 full with cream cheese mixture. Bake at 375° for 15 to 20 minutes, or until set. Let stand 5 minutes. You can serve as is or top with your favorite jam.
Marinate beef in Worcestershire sauce, salt and pepper for at least 2 hours. Prepare charcoal grill. Thirty minutes before ready to serve, sear meat for 5 minutes on each side. Move off coals and cover grill; cook for at least 20 minutes more for medium rare.
Mix all the ingredients (except cheese) together and pour into pan. Sprinkle Mozzarella cheese on top. Bake at 350° for 20 to 30 minutes.
Pour rice mixture into casserole dish. Pour onion soup and 1 can water over rice and mix it up. Cover this mixture with chicken pieces. Pour mushroom soup and 1 can water over chicken and rice. Bake at 350° for 1 hour and 15 minutes to 1 1/2 hours, depending on your oven.
Preheat oven to 350°. Mix all ingredients and pour into unbaked pie shell. Bake 30 minutes.
Mix all except noodles and sausage; heat until cheese is melted. Cook noodles and drain. Fry pork sausage and drain. Combine mixture and turn into greased casserole. Sprinkle crumbs on top. Bake at 350° for 30 minutes.
Boil chicken and salt and pepper. Save stock. Remove chicken from bones. Boil stock. Add onions, catsup, Worcestershire sauce and hot sauce. Simmer. Add chicken and continue to simmer until thick enough to serve over rice. Add more hot sauce if desired. Total cooking time is about 1 1/2 to 2 hours. You can also use 1/2 tomato sauce and 1/2 catsup.
Cut chicken into small pieces. Add to 2 quarts water and chicken broth. Bring to boil. Add sausage and vegetables. Mix gumbo mix with 2 quarts cold water. Add to chicken mixture. Simmer 1 hour. Add shrimp when almost done, if desired.
Combine in pan and bring to boil over moderate heat the first 5 ingredients, stirring occasionally. Boil 5 minutes. Remove from heat. Add chocolate morsels and stir until melted. Stir in nuts and vanilla. Pour into greased 8-inch square pan. Chill until firm. Yields about 2 1/4 pounds.
In a small mixer bowl, beat cheese until fluffy. Stir in remaining ingredients. Mix well. Chill. Serve with assorted fresh vegetables or potato chips. Refrigerate.
Mix together all ingredients, except chiles and cheese. Pour half of batter into 9-inch square greased pan. Spread chiles and cheese on evenly. Then pour remaining batter on top.
Sift dry ingredients. Cut in butter as for pie crust with knives. Add egg and vanilla and mix thoroughly. Form into balls. Flatten with a small glass dipped in granulated sugar. Bake on ungreased cookie sheet about 10 minutes or until lightly browned at 400°.
Fry sausage; drain. Mix chopped onions, celery soup mix, hot water, soy sauce and Worcestershire sauce. Place rice in bottom of 2-quart casserole, then the sausage. Pour the soup and vegetable mixture over the sausage. Place finely sliced almonds on top (optional). Bake 45 minutes in 350° oven. Stir well. Saute some more almonds and place on top. Return to oven for an additional 15 minutes. Serves 4 to 6 people.
Brown meat in 2 tablespoons hot shortening. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes or until vegetables are tender.
In a small bowl, combine all ingredients except fruit. Stir with a wire whisk until smooth. Cover; refrigerate at least 1 hour or until well chilled. Serve with assorted fruit for dipping. Yield: 10 servings.
Mix all ingredients together, except chili powder, and form into a large ball. Chill until firm. Roll in chili powder to cover. Serve with crackers. This cheese log can be frozen.
Melt butter in skillet. Saute turkey, mushrooms, onion and pepper until tender, about 5 minutes. Add chicken broth and nutmeg. Bring to a boil, simmer 5 minutes. Combine yogurt and flour until smooth. Stir into turkey mixture. Boil over medium heat 1 minute. Stir in broccoli and wine. Heat through. Serve over noodles.
Boil chicken with just enough water to cover chicken. Debone and cut up in pieces. Skim off fat from broth and return cut up chicken to broth. Add celery, potatoes, chicken bouillon, carrots and onion to broth. Cook until vegetables are tender. Then add soup, sour cream, evaporated milk and egg noodles. Mix together. Do not boil.
Place avocados, cream and broth in a blender and puree them along with all the seasonings except the lemon juice. Cool for several hours. Add lemon juice just before serving.
In 6 to 8-quart pot, combine first 4 ingredients and heat to rolling boil for 1 minute. Stir constantly and add last 2 ingredients. Skim the foam off top with metal spoon and ladle into hot jars allowing 1/4-inch head room. Cover and process 5 minutes in boiling water bath. Yields 8 jars at 8-ounce size.
Mix in order given. Roll in small balls lightly. Press down with base of glass buttered and dipped in sugar. Bake 10 minutes, approximately, at 350°.
Cook venison in butter (do not brown). Add onion, celery, molasses and soy sauce. Cook 5 minutes. Drain sprouts. Reserve juice. Mix starch and bean juice and slowly add to meat. Mix and cook until thick. Add bean sprouts. Heat and serve over rice or noodles.
Heat oil in large skillet. Cook garlic and green onion 30 seconds. Add shrimp and cook until shrimp turn pink, 3 to 4 minutes. Sprinkle with lemon juice, salt and pepper. Add basil, parsley and red pepper. Meanwhile, cook pasta. Pour sauce over pasta; toss and serve immediately. Serves 6.
Combine the consomme and water. In casserole dish (oblong), pour rice, then the mixture of soup and water. Salt chops, also black pepper, place on top. Cover with foil and place in preheated oven of 350° and bake 1 to 1 1/2 hours. About 15 minutes prior to time of baking, uncover for browning.
Cook pasta; drain and cool. Mix pasta with all other ingredients. Chill. Best if chilled overnight.
Grate onion. Mix in all other ingredients. Pour into casserole. Cover. Bake at 350° for 1 to 1 1/2 hours. Mix one-half way through.
Sift flour, baking powder and salt into a medium sized bowl. Cut in butter with a pastry blender until crumbly. Sprinkle water over. Mix lightly with fork just until mixture holds together and leaves sides of bowl. Roll out on lightly floured pastry cloth or board to a 12 x 10-inch rectangle. Divide in half lengthwise, then cut each half crosswise into 1/2-inch wide strips. Lift strips one at a time. Twist a couple turns and place on ungreased baking sheet. Bake at 425° for 10 minutes or until golden brown.