HumbleIntelligence/food-ner-1-Million huggingface dataset:
While cabbage is cooking about 7 to 8 minutes in boiling water to cover, prepare the white sauce. Melt butter; add flour and seasonings. Blend thoroughly. Stir in milk gradually. Cook until thickened. When cabbage is tender, drain well. In a 1-quart casserole, alternate layers of cabbage, grated cheese and warm white sauce in greased casserole. Top with buttered bread crumbs. Bake at 350° (preheated oven) for 20 minutes or until crumbs are delicately browned.
To beef stock, add catsup, pepper, mustard, onion, sugar, allspice, salt and peppercorns. Cook over low heat until mixture thickens, approximately 1 hour.
Cook broccoli and lima beans according to package directions. Drain and place in 2-quart casserole. Mix together sour cream, onion soup mix, mushroom soup and water chestnuts. Add this to vegetables and mix thoroughly. Melt butter or margarine. Mix with Rice Krispies and spread on top of mixture. Bake at 350° until bubbly.
Cream sugar and oil, then add all the ingredients together, adding the buttermilk last. Grease and flour pans. Bake at 350° for 1 hour. Makes 3 very small loaves or 2 medium loaves. You can sprinkle top of loaves with sugar and cinnamon before baking.
Cream margarine and sugar together; add eggs, beat well. Add cracker crumbs, nuts and coconut. Stir in baking powder, then add milk; mix well. Butter and flour 4 (9-inch) cake pans; divide batter among them. Bake in a 350° oven for about 40 minutes. Remove to wire rack to cool. Ice.
Mix sugar, oleo and syrup. Stir over heat until it boils. When it boils, cook 5 minutes without stirring. Remove from heat and stir in vanilla and soda. Pour over corn. Bake in oven for 1 hour at 250°, stirring every 15 minutes. Cool. Store in tight container.
Combine corn, evaporated milk, beaten egg, 2 tablespoons chopped onion, salt, pepper and 3/4 cup cheese. Turn into buttered baking dish. Toss 1/2 cup soft bread crumbs with 1 tablespoon melted butter and 1/4 cup shredded cheese. Sprinkle over top. Bake at 350° for 25 minutes or until set. Serves 6.
Mix sugar, eggs and butter until fluffy. Beat in vanilla. Sift together baking powder and flour and beat into sugar mixture. Roll out on floured board. Cut into desired shapes. Bake at 400° for 7 minutes. Yields 4 to 5 dozen.
Mix together all ingredients except the egg white. Put into loaf pan. Beat egg white until fluffy. Cover the tuna loaf with egg white. Bake in 350° oven for about 1/2 hour.
Cook and stir ground beef and onion in skillet until done; drain. Stir in taco mix and water. Heat to boiling; reduce heat and simmer uncovered, stirring occasionally, for 10 minutes. Spoon beef mixture onto chips. Top with remaining ingredients. Serves 6.
*One 6 ounce package (1 cup) semi-sweet chocolate chips or 1 cup peanut butter chips can be substituted.
Boil water, orange jello and tapioca pudding for 3 minutes on stove. Remove from heat and let cool some. Let set in refrigerator until it starts to gel. Use mixer and add softened Cool Whip. Then add drained oranges. Use fruit juice from oranges and add water to make 3 cups. Return to refrigerator and let set. Kids like this salad. Put into mold if desired.
Cut chicken into chunks. Place one layer of crushed doritos, then one layer of chicken, then cheese, then onion in casserole dish. Mix tomatoes with soup. Pour on top of chicken mixture. Top with layer of doritos. Bake at 350 F for 30-40 minutes.
Sift flour and baking powder. Pour flour over chopped fruit and nuts. In a mixing bowl, cream together butter, sugar, eggs and flavorings. Pour creamed mixture over floured fruit. Mix well. Bake in a greased and floured tube pan for 1 1/2 hours at 300°. Makes large cake.
Combine bacon and onion in a 2-quart microwave-safe casserole. Microwave on High for 3 to 5 minutes until onion is tender and bacon is partially cooked. Stir in remaining ingredients. Cover with waxed paper. Microwave on Medium (50%) for 8 to 10 minutes, stirring after 4 minutes. Serves 8.
Mix all ingredients and place in 9-inch pie shell. Bake at 350° between 35 to 55 minutes or until firm.
Combine squash, onion and pepper. Sprinkle with salt and let stand 1 hour. Bring to a boil sugar, vinegar, celery and mustard seed. Add squash, onions and peppers; boil 1 minute. Put in sterilized jars.
Thaw bread dough. In electric frypan or large skillet, brown hamburger and cabbage adding water as needed to cook. Stir often until all seems well done. Try to let all moisture cook off. Stir in seasonings. Cut dough into 4 or 6 pieces. Roll each piece out to flatten as big as possible. Divide cabbage mixture, maybe 1/4 cup or so to each. Fold dough over and press shut around edges. Cut 3 slits in top to let steam out. May let raise 30 minutes, but not too much. Bake at 375° for 20 minutes or until done. Good with a sauce of 1 can tomato sauce heated with 1/3 cup brown sugar. Spoon sauce in as you eat. Rewarms well.
Mix all ingredients in large baking dish. Bake at 375° for 30 to 40 minutes.
In a saucepan mix sugar, corn syrup, vanilla, cream of tartar, salt and boiling water. Boil 3 to 5 minutes. Beat egg whites until stiff. Slowly pour boiling syrup over stiffly beaten egg whites. Continue beating until very stiff.
Brown ground beef in skillet just until pink. Add green pepper, onion and salt and pepper to taste. Mix well, cook, covered until ground beef in cooked through; drain, stir in rice and soy sauce. Cook for 5 minutes longer, adding water if necessary.
Rinse scallops in cold water. Cook scallops in water, uncovered, for 3 minutes. Drain. Saute onion, green pepper and celery in butter until tender. Combine sauteed mix, scallops, bread crumbs and pepper. Place in an 8 x 8-inch pan or casserole dish. Pour cream over all. Cover with aluminum foil. Bake at 400° for 40 minutes. Remove foil. Sprinkle with cheese and bake 10 minutes longer.
Dissolve gelatin in boiling water. Stir in remaining ingredients. Blend well. Pour into 3 or 4-cup mold. Refrigerate until firm. Unmold by setting the bottom of mold in tap water for a few minutes. This is not only tasty, but also adds color to the meal.
Combine soy sauce, garlic cloves and ginger root. Marinate pork 1 hour in soy sauce mixture in refrigerator. Dry pork with a paper towel. Coat with honey and roll in sesame seed. Bake on a lightly greased broiler pan rack at 375° until thickest portion reaches 160° (approximately 1 hour).
Cook chicken and debone. Return to juice. Dice potatoes. Cook peas and potatoes in chicken broth with diced onion and salt. Set aside 1 cup of chicken broth to cool. When cool enough, add thickening, about 2 tablespoons. On low heat, stir until thickness desired.
Layer vegetables, one at a time, in large glass bowl. Spread mayonnaise over top and sprinkle each of remaining ingredients. Refrigerate overnight. Toss before serving.
Preheat oven to 350°. For baking, large casserole is fine.
Cook chicken; cut in small pieces. Saute onion and pepper in oleo. Add cheese, mushrooms and soup; cook until blended. Cook noodles in chicken broth. Mix together with cheese mixture and chicken. Bake in large casserole at 300° until bubbly. Add more broth if it seems dry. Cheese and chicken mixture may be frozen.
Thaw frozen chopped spinach and squeeze dry. Stir soup mix, 1 1/2 cups sour cream and 1 cup mayonnaise until blended. Stir in spinach, water chestnuts (chopped) and chopped green onions. Cover; chill 2 hours. Stir before serving. Makes 4 cups.
Scrub potatoes, dry and pierce. Bake at 450° for about 1 hour on rack without foil. Melt butter and saute onion until clear and tender. Halve potatoes lengthwise. Scoop out the pulp, leaving shells intact. Mash potatoes. Add seasonings, butter, onion, and cheese. Put in enough milk for fluffy consistency. Fill shells. Score the tops with a fork. Bake in hot oven until tops are lightly brown.
Cream together sugar and butter until fluffy. Add eggs, one at a time. Sift flour, salt and soda into creamed mixture, then add sour cream and flavoring. Bake in 350° oven for 1 1/2 hours.
Bake cake as directed. Mix cream cheese, pudding and milk until creamy. Spread over cooled cake. Spoon drained pineapple over pudding, then spread Cool Whip over pudding. Top with coconut. Chill until ready to serve. Refrigerate any leftovers.
Mix bran and boiling water; let sit. Cream the shortening and sugar. Add beaten eggs. Add flour mixture alternately with buttermilk. Add bran mixture and, last, fold in Kellogg's All-Bran. Bake at 350° for 15 or 20 minutes in greased or sprayed muffin pan.
Grease pan, arrange by layers in order given. Bake at 325° for 1 hour and 15 minutes.
Drain pork and beans. In crock-pot, add beans, catsup, sugars, onion and bell pepper on high for 10 to 15 minutes. Turn down to low for 1 hour. Fry bacon, drain off fat and lay on top of beans.
Get hamburgers out of the freezer. Put them in a pan and cook them on the stove for maybe 6 hours. Take the flipper and put them on the bread. Then you eat them. Put ketchup, mustard and mayonnaise on, too. Pickles, too.
Brown roast in oil. Remove and brown onions. Add all other ingredients. Stir well and put roast in sauce. Cook until tender. Cook slow.
Brown ground beef and onion; drain. Add remaining ingredients; pour into casserole dish. Put Tater Tots on top. Bake at 350° for 30 minutes.
Mix the first 3 ingredients together until crumbly, then press in a 9 x 13-inch pan. Mix the next 3 ingredients and beat with mixer until smooth. Pour over the first layer. Sprinkle the top with pecans and bake for 35 minutes at 350°. Sprinkle with powdered sugar as soon as removed from oven.
Dissolve both packages of jello in boiling water. Add cold water and set to cool. Add fruit and marshmallows and pour in 9 x 15-inch pan. Chill until firm.
Make pudding according to package and pour in cooled pie shell. Chill 30 minutes.
Combine fruits; set aside. In small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat until blended. Beat in sour cream. Fold into fruit mixture. Good to allow sliced bananas to marinate in pineapple juice for 10 minutes to avoid their turning dark.
Beat eggs until foamy. Add sugar; mix well. Add pineapple; continue mixing. Slowly add the flour and the baking soda (the mix will bubble). Pour mixture into a 10 x 15 x 1-inch jelly roll pan that has been sprayed with Pam. Bake until golden brown in a 350° oven for 25 to 30 minutes.
Drain all the fruit and save 1 1/4 cups. Combine saved fruit juice, orange juice and pudding in saucepan. Cook until thick. Set aside and let cool. Combine fruits and bananas. Stir in cooled pudding. Chill and serve.
Preheat oven to 375°. Lightly grease 8 x 8 x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in large bowl. Add peaches; toss to mix. Transfer to prepared baking dish. Combine flours and baking powder on piece of waxed paper. Beat together margarine and sugar in medium-size bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; spread gently. Bake in preheated 375° oven for 25 to 30 minutes or until peaches are tender and top is golden brown. Serve warm.
Whip the egg whites, cream of tartar and sugar; beat until sugar dissolves. Add the crushed crackers and nuts. Spread in greased 9 x 13-inch pan. Bake at 325° for 25 to 30 minutes. Cool.
Thoroughly mix all ingredients. Place in large meat loaf pan. Bake at 375° for about 1 hour.
Soak apricots in warm water for 1/2 hour. Beat egg. Add sugar and melted butter. Add dry ingredients alternately with orange juice. Stir in apricots and nuts. Pour into greased and floured 5 x 9-inch pan or two 4 x 8-inch pans. Bake at 325° for 1 hour for large pan or 50 minutes for small pan.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine pecans and coconut. Sprinkle in bottom of pan. Pour prepared cake mix over pecan and coconut mixture. Melt margarine and cream cheese together in saucepan. Add powdered sugar. Mix well. Pour mixture over cake batter. Bake for 45 minutes or until cake tests done. Remove from oven. Cool and cut into squares.
Preheat oven to 375°. Cream shortening with salt until light and fluffy, gradually adding sugar. Add egg; beat well. Blend in orange extract, then flour. Drop by rounded tablespoon 2 inches apart on ungreased sheet. Bake 10 minutes or until edges light brown.
Puree strawberries. Add orange juice, pineapple juice and frozen yogurt.
Cook and stir zucchini and onion in oleo for 10 minutes, then add parsley, salt, pepper, garlic powder and oregano. Combine 2 beaten eggs and Mozzarella cheese and stir into zucchini mixture. Separate crescent dinner rolls and make into a crust in a 10-inch pie pan. Spread crust with mustard. Pour zucchini mixture into crust and bake 18 to 20 minutes in 375° oven or until center is set.
Heat oven to 350°. Mix 1 cup cornmeal and the cold water in 2-quart saucepan. Stir in boiling water, butter and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture thickens and bubbles; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Spread evenly over bottom and side of greased 3-quart casserole. Bake, uncovered, 15 minutes.
Cream sugar and shortening. Add eggs and milk, beat well. Sift flour, soda, salt and spices. Add and stir into batter. Beat well. Add nuts and raisins; mix until blended. Drop tablespoon of dough for each cookie on greased cookie sheet. Keep 3 inches apart. Bake at 375° for 12 to 15 minutes.
Mix all ingredients together in one bowl. Pour in greased 9 x 13-inch pan. (I use Pam spray). Bake at 350° for approximately 35 minutes.
Cream sugar, salt and butter thoroughly. Beat egg and vanilla into mixture until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed mixture. Roll dough 1/8-inch thick on floured surface. Cut, using cookie cutters. Place on ungreased cookie sheet. Sprinkle with sugar. Bake at 350° for 9 to 10 minutes or until light brown around edges. Makes about 5 dozen.
Combine flour, salt and baking powder. Add milk or water and stir all together to make a stiff dough. Turn out onto a well floured board and pat down to about 1/2-inch thickness with hands. Cut these into strips or squares with a slit in the middle. Fry in deep hot oil until brown on both sides, like a doughnut. This bread can be served with the main dish or used as snacking. This type of bread is famous for all types of Indians.
Melt margarine in bottom of baking dish. Add fruit. Mix other ingredients and pour over fruit. Bake at 375° for 40 minutes. Serve hot or cold.
Slice potatoes thick; boil until tender. Drain water; add butter and milk. Open chili, mix with potatoes and simmer until hot.
Combine all ingredients except grated cheese; mix well. Pour into a 9 x 13-inch baking dish. Place this pan in one larger and put about 1 inch of water in outer pan. Sprinkle grated cheese on top of mixture. Bake in a 325° oven about 1 hour or until case knife comes out clean. This is a very good dish to serve at Christmas.
Place all ingredients in a pot. Heat 1 hour and serve. Good with corn bread, chips or over rice.
Mix ingredients together; do not use mixer. Let stand in refrigerator 2 days. Stir again. Bake in muffin tins at 375° for 15 to 25 minutes. This batter is good for 6 weeks. Makes 6 dozen muffins.
Cream butter and sugar. Add flour. Roll in 2 rolls and refrigerate at least 3 hours or overnight. Slice and bake at 325° for 12 to 15 minutes.
Mix all ingredients and pour into casserole. Bake about 30 minutes at 350°.
Sprinkle yeast over warm water. Stir in honey, salt and 1 1/4 cups flour. Beat until smooth. Stir in remaining flour. Knead for 10 minutes on floured surface. Cover. Let raise until double, about 15 minutes. Punch down and divide into 8 equal portions. Shape each piece into a smooth ball; punch hole into center and pull gently to enlarge hole and make uniform shape. Let raise 20 minutes.
Cover dried apples with water and soak overnight. In the morning, cover ham with cold water and boil 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar. Make dumplings by sifting dry ingredients together 3 times. Stir in beaten egg, milk and shortening. Drop the batter by spoonfuls into hot liquid with ham and apples. Cover kettle tightly and cook dumplings 15 minutes. Serve piping hot on a large platter. This comes from a very old Moravian cookbook from my hometown in Indiana.
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; beat until smooth. Pour over cabbage, carrots and onion. Mix well. Cover and refrigerate for at least 4 hours before serving.
Cook sausage until done. Crumble, then drain. Prepare 9-inch pre-made or "from scratch" pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Yields 6 to 8 servings.
Layer all ingredients in casserole dish. Bake at 350° for 45 minutes.
Brown chops in heavy pan. Add salt and pepper. Mix wine, water, catsup and brown sugar. Pour over chops. Cover and bake in moderate 325° oven for 1 hour or until chops are well done and liquid is cooked down. Lemon slices may be added before baking, if desired. This is real tasty!
Mix ingredients. Pour into 9-inch pie shell. Bake in a 350° oven for 45 minutes or until golden brown.
Heat oven to 325°. In large bowl, mix butter, sugars, egg and vanilla at medium-high speed until fluffy. Add dry ingredients to mixture. Drop by teaspoonfuls on lightly greased cookie sheets. Press flat with glass cup that has been dipped in granulated sugar. Bake 8 to 9 minutes until cookies are lightly browned.
Flatten chicken to 1/8-inch; salt and pepper. Spread with 1/4 cup of the margarine. Put one stick of cheese on each breast and roll up jelly roll style. Flour the breasts, dip in egg and roll in crumbs. Place breasts in butter with herbs. Melt and pour over chicken. Bake 20 minutes at 350°. Add wine and bake 15 minutes more.
Combine flour, salt, pepper and paprika in a paper bag. Shake beef pieces (a few at a time) until coated. Mix with oil in 3-quart casserole. Bake, uncovered, for 30 minutes at 400°. Stir once. Add vegetables, water and tomato sauce. Mix well. Cover; bake at 350° for 1 3/4 hours or until done.
Place ground beef in large bowl. In small bowl, whip 1 egg for each pound of meat. After whipping, add bread (broken up into small pieces). To the whipped mixture, add 1/2 cup milk for each pound of meat. Mix all liquid ingredients with the meat and shape into loaf shape. Place in the middle of the crock-pot, along with carrots, potatoes or whatever vegetables desired.
Melt chocolate chips and peanut butter together in large pan; add cereal. Spread on cookie sheet and cool. Break up cereal mixture into small pieces. Soften ice cream. Fold in all but 1 cup of cereal mixture and spread in 10-inch spring-form pan. Use remaining 1 cup cereal mixture to make decorative topping, then freeze. Garnish with whipped cream and strawberries, if desired. Makes 12 to 16 servings.
Mix ingredients and place in buttered casserole dish. Place cut up chicken on top and cover. Bake at 350° for 1 hour.
Mix oil and sugar. Beat in eggs. Sift dry ingredients and add along with carrots. Stir well. Bake in greased 9 x 13-inch pan at 350° for 50 minutes until toothpick comes out clean.
Put 1/3 batter into a greased and floured Bundt pan. Sprinkle with 1/2 of cinnamon mix. Repeat layers ending with batter. Bake at 300° for 15 minutes. Increase temperature to 325°. Bake an additional 55 to 60 minutes, or until cake is done.
Bake pizza shell for 5 minutes. Microwave the cream cheese at half power for 1 1/2 minutes, then add the 1/4 cup sugar and lemon rind. Mix thoroughly and spread on pizza crust. Arrange the fruit on top of the spread. Mix the apple juice and cornstarch together and microwave on High for 2 to 2 1/2 minutes, stirring occasionally, until transparent. Pour this glaze on fruit and serve.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil. Pour over 12 ounces oyster crackers; stir to coat. Place in 250° oven for 15 to 20 minutes. Stir gently halfway through baking.
Mix eggs, milk, flour, salt and sugar together in a blender on high speed. Melt butter in a Teflon pan. Pour butter into mixture. Pour 1/4 cup of batter into frypan and spread to the edges. When it looks dry, flip it carefully for another 2 to 3 seconds. Then take off heat, roll and place on a tray. Serve with jam or jelly. Serves 4 to 5.
Add the melted shortening to the sugar, then drop in the eggs and beat until smooth. Stir soda into buttermilk and beat until foamy, then add to the sugar and eggs. Sift in the rest of the ingredients and stir to make a smooth fairly stiff batter. (Add a bit more flour, if necessary, to handle dough.) Roll out 1/3-inch thick on floured board and fry in hot fat at 350° to 360°. Roll in sugar while warm.
Barely cook broccoli. Put in buttered casserole. Add layer of chicken. Cover with soup and curry powder (mix with water, enough to make a medium sauce). Top with a mixture of crumbs mixed with 2 tablespoons of butter. Cover this with cheese. Bake at 350° for 30 minutes. Serves 8.
Heat the butter in a large heavy skillet. When the foam subsides, stir in the prepared vegetables. Saute, stirring, over low heat until crisp-tender, about 5 minutes. Add the garlic; saute 1 minute. Stir in the parsley, basil and oregano.
Boil the water and add the herbs. Let simmer for 5 to 10 minutes or remove form heat and let steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or juice. Serve with ice.
Wash and stem grapes. Air dry. Blend together cream cheese at room temperature and sugar until smooth. Blend in enough orange juice to make consistency of heavy cream. Gently combine all ingredients. Chill until white coating forms on grapes.
Mix chicken, celery and pineapple. Stir curry powder into salad dressing. Add to chicken mixture. Mix well. Serve on unsalted whole grain crackers or in mini pita pockets. Refrigerate and use within 3 to 4 days. Contains 15 calories in 1 cup with 6 mg cholesterol.
Melt the butter. Blend in the flour. Stir in the beet juice, vinegar, heavy cream, salt, pepper and sugar. When smooth and bubbly, add the drained beets. Serves 3 to 4.
Stir together 7-Up and frozen lemonade in a punch bowl. A few minutes before serving, add sherbet, ice cream and pineapple chunks.
Boil macaroni to the "al dente" stage (slightly firm); drain in colander. While macaroni is still hot, add cottage cheese; mix well. Add Mozzarella; mix well. Add 3/4 of Cheddar; mix lightly, spreading the rest of the Cheddar over the top. Garnish with a tomato slice and green pepper, if desired. This can be served immediately or reheated later in the oven at 350°. If you want the top brown, use the preheat setting. Add the garnish just before serving.
Cream margarine and sugar. Add bananas and eggs. Sift dry ingredients and blend into a creamy mixture; don't overmix. Bake at 350° for 45 to 50 minutes. Makes two 1 1/2 pound loaves.
Pour boiling water over squash. Let stand for few minutes. Peel and slice. Cook until soft and mash. Mix all ingredients. Cook in casserole dish in oven 45 minutes at 350°.
Dissolve jello in boiling water. Add rest of ingredients. Put in jello mold or bowl. Let set in refrigerator several hours before planning to serve.
Have cream cheese at room temperature; mix with Heinz 57 sauce, hot sauce and nuts. Mix well and shape into a ball. Decorate with sliced olives. Chill until cold.
Drain beans; reserve liquid. Mash or process beans and taco mix together. Add liquid, if necessary, for smooth, but not runny consistency. Spread mixture on round platter or 9 x 13-inch glass baking dish. If desired, mash avocado and mix with sour cream. Spread mixture or plain sour cream on beans. Spread salsa next. Top with lettuce, tomatoes, olives and cheese. Serve with tortilla chips.
Heat oven to 400°. Spray a 13 x 9 x 2-inch pan with Pam. Mix together all ingredients. Bake for 20 to 25 minutes. Store leftovers in refrigerator.