HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate cabbage and cover with salt. Add Sweet 'N Low. Let stand 1 hour and squeeze out the water; add green pepper and celery to cabbage. Simmer the remaining ingredients for 15 minutes. Add to the squeezed out cabbage; cover in tight bowl. Will keep for weeks in refrigerator or put in bags and freeze as desired.
Mix together eggs, sugar, pumpkin, flour, soda and cinnamon. Grease and flour jelly roll pan. Pour mixture onto the jelly roll pan. Bake at 350° for 15 to 20 minutes or until toothpick inserted comes out clean.
Use microwavable roasting rack or cookie sheet and spray lightly with nonstick cooking spray. Wash and slice unpeeled potatoes as thin as possible, 1/8-inch or less. Russet or new potatoes work well. Only slice what will fit on one cooking tray, usually one medium-sized potato. Place slices of potato on sheet in a single layer. Leave plain or sprinkle with any seasoning like salt-free Mrs. Dash, Lawry's seasoned lite salt, granulated garlic or powder, granulated onion or powder, or mix your own. Cook 8 to 10 minutes on High (100% power), uncovered, until the potatoes turn light brown. Rotate the cooking tray once if the potatoes are cooking unevenly. More time may be required if they are wet or if a larger cooking tray is used. Cool after cooking and store in Ziploc bags. Will keep well 2 to 3 weeks or more.
In a skillet, brown hamburger and sausage. Drain fat. Add onion, green pepper and seasonings. In large pot, slow cook the spaghetti sauce and add pepperoni. Cook spaghetti noodles. Add hamburger and sausage mixture to sauce. Simmer to let the flavors blend. Serve.
Crumble breads; add all other ingredients except margarine. Pour into crock-pot. Dot with margarine. Cover and cook on HIGH for 2 hours or on LOW for 3 to 4 hours. Makes 16 servings, 6 ounces each.
Mix bread crumbs with seasonings and cheese. Shape veal into 4 or 5 patties. Dip in egg, then bread crumb mixture. (Bread twice for nice coating.) Fry in small amount of oil until brown. Bake in covered skillet for 25 minutes at 350°. Drain off any fat. Cover with sauce; bake 30 minutes longer. Put a slice of Mozzarella cheese on each veal patty and bake 5 minutes longer, or until melted. Serve with spaghetti and sauce.
Mix lemon drink mix, sugar and water; add pineapple juice and chill. In punch bowl, place lime sherbet; pour mix over sherbet and add chilled ginger ale, 7-Up or Sprite.
Peel cucumbers; remove seeds and thinly slice and chop. Combine all ingredients and mix well. Serve on dark brown bread, or for finger sandwiches spread on white bread.
Mix apples and spices. Place on bottom crust. Cover with top crust. Cut holes in top of pie. Sprinkle with butter. Bake at 350° for 45 minutes.
Beat sugar and eggs together. Add rest of ingredients and pour into pie shell. Bake at 375° for 15 minutes and at 350° for an additional 30 minutes.
Cream the butter and sugar. Add the egg yolks and 1/3 cup buttermilk. Mix the dry ingredients together. Add to the other mixture, part at a time, beating after each addition. Add the other 1/3 cup buttermilk, bananas and nuts. Add the beaten egg whites. Bake in 3 layers or a loaf pan, 9 x 13-inch, at 325° approximately 1 hour. Frost with your favorite icing.
Combine dry ingredients in large bowl. Stir in oil, vanilla and eggs. Add zucchini, raisins and 1 cup nuts. Pour into greased 9 x 13 x 2-inch pan. Sprinkle top with remaining 1/2 cup nuts. Bake at 350° for 45 to 50 minutes. Cool and cut into bars.
Mix together all ingredients, except chocolate syrup. Take 1 1/2 cups of this mixture and add the syrup to it. Pour green mixture in a greased and floured tube or Bundt pan and then pour in chocolate mixture. Bake at 350° for 50 to 60 minutes.
Mix together buttermilk and pudding. Drain all fruits. Then mix together all ingredients.
Put eggs and brown sugar into double boiler and steam for 15 minutes, stirring occasionally. Remove from fire and while hot add the biscuit mix, chopped pecans, cream or evaporated milk and vanilla. Bake in a well-greased pan, 10 x 10 x 2 inch in a 350° oven for 20 to 25 minutes. Cut into squares while warm and roll in powdered sugar.
Grease and flour Bundt or tube pan. Crumble nuts into bottom of pan. Put cake mix, rum, pudding, water, oil and eggs into bowl and mix together for 2 minutes. Pour batter into cake pan and bake 60 minutes at 325°. Remove cake from oven and immediately pour or spoon hot glaze over it.
Brown ground beef. Stir in water, margarine and hash browns. Heat to boiling over high heat until margarine is melted. Reduce heat to medium high, press beef and hash browns down evenly. Cook uncovered, do not turn or stir until liquid is absorbed and bottom is brown. Cut small sections and turn sections to continue browning. Press firmly and continue cooking about 2 minutes or until brown. Remove from heat. Stir milk and cheese together and pour over the top. Do not mix together.
Mix the first 6 ingredients and put in pan. Mix together the remaining ingredients and put on top of the potatoes. Bake at 350° for 30 to 45 minutes.
Drain pineapple (if desired, may add juice). Mix all together and chill several hours before serving. Delicious alone or with a pound cake.
Combine all ingredients. Shape into a ball. Press on chopped nuts if desired and chill before serving.
In a bowl, combine all ingredients except lettuce; toss to mix. Chill. Serve on lettuce leaves. Makes 4 servings.
Cook spaghetti as directed on package and drain. Add vegetables, seasonings and dressing; toss thoroughly and coat vegetables well. Chill in refrigerator at least 1 to 2 hours before serving.
Preheat oven to 350°. In a double boiler, melt the chocolate. In a bowl, sift together the cocoa powder, baking powder and flour. In another bowl, cream the butter with the sugar until very light. Add dry ingredients and the orange juice, alternating 1/3 of each at a time. Blend in the melted chocolate. Fold in the egg whites.
Combine ingredients, mixing until smooth. Chill for 20 minutes. Yield: Approximately 1 cup.
Preheat the broiler. Place sausage in a large, deep skillet. Cook over medium high heat until evenly browned. Drain and transfer to a medium bowl. Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture. Arrange on a baking sheet. Broil for 2 - 3 minutes, until lightly browned.
Combine sugar, 4 tablespoons cornstarch, water and salt in double boiler. Cook 10 minutes after mixture turns transparent. Whip egg whites until stiff. Add almond flavoring. Add this mixture to cornstarch mixture, 1 tablespoon at a time. Put in baked pie shell.
Mix the first 5 ingredients together and soak 3 hours in 1-quart water with 2 trays of ice, stirring occasionally. Mix remaining ingredients together as a pickling syrup. Drain vegetables. Combine with syrup in stainless steel or enameled kettle and heat, just to boiling. Seal in hot jars. Makes approximately 8 pints.
Cook squash until tender, about 15 minutes. Drain. Mash and drain again. Combine squash and remaining ingredients. Drop mixture by tablespoon into hot oil. Fry 5 minutes or until golden brown. Makes about 2 1/2 dozen.
Mix cream cheese, margarine and flour overnight in bowl. Mold dough into small cupcake pan and press middle down. Fill with remaining ingredients after they are mixed together well. Put 1 teaspoon of filling in each pastry lined cup. Bake at 325° for 25 minutes.
Drain cherries on paper towels. Mix butter, Marshmallow Creme, powdered sugar, almond extract and dash of salt. Refrigerate 1 hour. Then pat out small amounts of the white mixture in hand and place a cherry in the center and roll up into balls. Place them on a greased cookie sheet and refrigerate 1 hour. Melt chocolate chips and cover balls.
Saute onion and celery in 2 teaspoons vegetable oil until limp. Add remaining ingredients, exception imitation bacon bits and heat to boiling, but do not boil. Sprinkle with imitation bacon bits. Serve immediately. Serves 6 to 8.
Melt together sugar and butter until creamy. Beat in eggs and flour. Blend in cocoa, vanilla and walnuts. Combine thoroughly. Spread in greased and floured 9 x 13-inch pan. Bake 25 to 30 minutes. Remove from oven and cover with marshmallows. Cover pan with foil. Let stand 5 to 10 minutes or until marshmallows can be spread evenly.
Mix together all ingredients except 1/4 stick of wax and chocolate chips and roll into bite size balls. Melt chocolate and wax over double boiler. Dip balls into mixture and place in refrigerator until cool.
Combine first 5 ingredients in a small Dutch oven; bring to a boil. Cover and boil for 3 minutes. Uncover and cook, without stirring, until mixture registers 230° on candy thermometer. Remove from heat. Let stand for 15 minutes.
Put cucumbers and onions in sealable bowl. Add 1/4 cup mayonnaise and 1/4 cup sour cream to cucumbers and onions along with vinegar. Mix well. Mixture should be thin, for moisture from cucumbers will add additional liquid. Depending on tartness desired, quantities of mayonnaise, sour cream and vinegar may be varied.
Brown hamburger meat	and onion. Add tomatoes, beans and rice. Put in a baking dish and cover with cheese. Bake 15 to 20 minute at 350°.
Cut steak in short, narrow strips and toss with soy sauce. Brown on 1 side in oil. Add green pepper. Stir and cook until meat is browned. Combine water and cornstarch. Add to meat and cook until peppers are tender and sauce is thickened. Serve over rice or noodles.
Brown ground beef, green pepper and onion in oil in a skillet. Add tomato and kidney beans. Combine salt, pepper, chili powder, sugar, vinegar and water. Stir into meat mixture. Add dry macaroni and mix well. Cook on high until steaming freely, then simmer for 40 minutes.
Mix all together. Pour in 9 x 13-inch dish or pan; refrigerate until set.
Lightly butter 9 x 13-inch pan. Spread 1 cup peanut butter chips evenly over bottom of pan; set aside. In 2 1/2-quart pan, melt butter; add sugar, corn syrup and water. Cook over medium heat, stirring constantly to hard crack stage (300° to 310°). Remove from heat; stir in peanuts. Immediately spread mixture evenly into prepared pan, being careful not to disturb chips. Quickly sprinkle remaining peanut butter chips and chocolate chips over candy. Cool completely. (I put it in refrigerator). Break into small pieces and store in tightly covered container.
Melt 1 tablespoon butter or margarine in a pan. Add the onions that have been sliced into thin rings. Let them wilt, but make sure they do not become golden. In a frying pan, brown the pork loin chops on both sides with the remaining tablespoon of butter, salt and pepper. Place the loin chops on the bed of onions in a baking dish. Place on each chop a slice of Swiss cheese and the diluted tomato sauce, together with pats of butter. Cover with aluminum foil. Place in hot oven for 40 minutes. Serves 2.
In mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients and add to zucchini and mix well. Pour into 2 greased 8 x 4 x 3-inch loaf pans. Bake in 350° oven for 1 hour or until bread tests done.
Melt butter. Beat eggs and add. Add all other ingredients. Bake at 350° for 10 to 12 minutes.
Sift together. Beat 1 egg into 1 1/2 cups applesauce. Add to dry ingredients with 2 tablespoons oil or melted shortening. Nuts may be added if desired. Bake in loaf pans at 350° for 1 hour.
Melt the butter in the cobbler pan in the oven as it preheats to 350 degrees. Mix the flour, sugar and milk into a batter. Pour batter over melted butter. Add berries or fruit of any kind (ie: peaches, apples, cherries, strawberries, etc.) Cook until brown on top and solid in the center.
Boil chicken until tender. Remove from bones and cut into chunks; set aside. Brown onion in butter; cook on low heat. Add pimento and soups. Cook 5 minutes on low heat. Cook noodles in chicken broth. When done, layer each of the following in a casserole dish: noodles, chicken, soup mixture, with cheese last. Repeat layering. Heat and serve.
Place 6 slices in buttered baking sheet. Layer cheese over bread. Brush with mustard. Arrange ham over cheese. Butter one side of remaining bread slices. Place buttered side up over ham.
Place foil liner in muffin pan. Preheat oven to 325°. Beat cream cheese, sugar and vanilla until smooth. Add eggs. Beat until well blended and creamy. Put 1 wafer in each foil liner. Pour over vanilla wafer (3/4 full) cheese mix. Bake 25 minutes; let cool. Top with any pie filling (cherry, jam, chocolate shavings, etc.).
Remove sausage from outer casing; chop meat. Saute sausage, beef, onion and garlic until brown. Add sugar, 1 tablespoon salt, basil leaves, fennel seed, pepper and half of parsley; mix well. Add tomatoes, tomato paste and 1/2 cup of water. Bring to a boil. Reduce heat; simmer until thick, 1 1/2 hours. Cook lasagna. Drain.
Fry the bacon, break up into small pieces. Add bacon to the ham and a little bit of the bacon grease. To this add onion, green pepper and mushrooms; shake in desired amounts of soy sauce and Worcestershire sauce. Let this simmer while you cook the rice. Cook rice until almost done, rinse in hot water and drain. Add the rice to the bacon mixture. Scramble the eggs, cook them until done and light. Spoon the eggs into the rest of the mixture. Eat hot.
Bake in a greased and floured loaf pan for 40 minutes at 350°. Let cool.
Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Dissolve yeast in water. Add with buttermilk to flour mixture and beat until smooth. Turn onto floured board, adding more flour if necessary to roll out without sticking. Roll to a 1/4-inch thickness. Cut in rounds. Bake at 400° for about 12 minutes, until golden brown.
Cook ground beef, onion and green pepper; drain. Mix other ingredients except bacon. Pour into baking dish. Place bacon on top. Bake 1 hour at 350°.
In mixing bowl, dissolve yeast in warm water; add sugar and salt and about half of flour. Beat 2 minutes with an electric beater. Add egg and shortening, then beat in remaining flour until smooth. Drop by teaspoonfuls over greased 9-inch pans. Sprinkle topping on and cover; put in warm place until double. Heat oven to 375°. Bake until brown, 25 to 30 minutes.
Cut cabbage, onion and sweet pepper into small pieces. Place in a large bowl. Add sugar, salt, celery seed and mustard seed. Pour vinegar over all and stir. Store in covered bowl in refrigerator. This will keep 10 to 14 days.
Slice strawberries and cover with 1/2 cup sugar. Break angel food cake into small pieces in a 9 x 13 x 2-inch pan. Mix cream cheese and 1 cup sugar with mixer. Add Cool Whip and blend well. Spread over top of cake pieces. Add strawberries to glaze and pour all over cake. Keep refrigerated.
Mix well. Form balls (small) and roll in powdered sugar. Keep in an airtight container. If moist, add more powdered sugar.
Beat egg whites with mixer until frothy and add cream of tartar. Beat until stiff, gradually adding in the sugar. Add crackers by folding in only. Fold in nuts and vanilla. Bake in a well buttered 9-inch pie plate for 30 minutes at 350°. Cool and put 8 ounces of Cool Whip on top. Sprinkle with coconut (optional).
Beat the 1/3 cup butter and 1/4 cup sugar. Beat in egg. Stir in all-purpose flour. Press into a 9 x 9 x 2-inch pan. (Dough may be thin.) Cook in oven preheated to 375° for 12 minutes.
Mix dry ingredients. Add eggs; mix. Add oil, vanilla and plums. Beat with mixer until smooth; add nuts. Bake in tube pan for 1 hour and 15 minutes at 350°. Prunes can be substituted for plums. Very good with caramel icing.
Shell raw shrimp; devein. Sprinkle shrimp with lemon juice and Worcestershire sauce. Add 1 teaspoon salt; set aside. Melt butter in large skillet; add onion, green pepper and garlic. Saute over low heat, about 5 minutes or until tender. Blend flour, celery salt, salt, pepper, chili powder and Tabasco sauce and combine tomatoes and ketchup. Heat 15 to 20 minutes. Add sausage and cook for 10 minutes. Add shrimp and cook until lightly pink. Serve over rice.
Grease and flour pan. Bake on top shelf at 350° for 1/2 hour or more. Serve with Cool Whip.
Put ground beef and onion into a heavy pot or Dutch oven. Brown over medium heat, stirring. Add celery, carrots, parsnip and cabbage. Cook until meat is no longer pink and vegetables have begun to get tender, about 5 minutes. Add broth, rice, salt and oregano. Stir, cover and simmer for 20 minutes. Serve garnished with parsley.
Mix all together in gallon container. Add 1 quart ginger ale or 7-Up. Chill if need be. Serves 20.
Mix flour, sugar and baking powder. Add eggs and corn; season to taste with salt and pepper. Bake at 350° for 1 hour.
Drain pineapple and oranges. Mix ingredients together. Do not thaw strawberries. Chill and serve. Makes 10 servings.
In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture, alternately with chocolate mixture. Beat just until combined. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
Brown chicken and green pepper in oil; add salsa, broth and corn. Bring to boil. Add rice, cover and let set 5 minutes. Grate 1/2 cup cheese, cover and let set 2 minutes. (We like it better with less rice.)
Preheat oven to 350 F. Brown ground beef and onion in a large skillet, drain. Add cabbage and cook 5 minutes longer. Add soup mix and pepper, set aside. Roll one loaf of bread dough into a 16 x 8 inch rectangle, then cut into eight 4 inch squares. Spoon mixture into center of each square, bring up diagonal points, pinching edges closed. Turn square upside down on cookie sheet sprayed with cooking spray. Let rise for 15 minutes. Bake 20-25 minutes or until golden brown. makes 16 bierocks.
Mix together. Line bottom and sides of cheese cake pan. Bake at 375° for 10 to 15 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine all ingredients and mix well by hand. Do not use a mixer. Bake for 40 to 45 minutes. Cool before serving. Delicious!
Cook noodles according to directions. Drain and cool. Add chopped ingredients. Stir to mix. Add canned ingredients. Stir to mix. Add defrosted peas and dressing (made to directions on package). Stir all well. Chill 6 to 8 hours.
In a saucepan, put margarine and cream cheese. Heat until mixture is warm enough to stir in the powdered sugar. Spoon over the top of the cake mix.
Wash pork chops. Tenderize the chops with meat tenderizer, garlic, onion powder, salt & pepper. Fry chops in 1 can of beer until done. Add cream of mushroom soup and 1 can of water. Simmer 15 minutes. Serves 6.
Bring first 4 ingredients to boil. Sift next 3 ingredients together. Mix next 3 ingredients together. Add all together; stir well. Bake 30 minutes at 350° in 9 x 13-inch pan. Frost with any sour cream chocolate frosting.
Mix flour and sugar on board. Put butter on board and gradually work in dry ingredients kneading well. After all ingredients are worked together knead and press into oiled and floured mould. If you do not have a mould, you may just shape it with your hands and pat down firmly. Remove from mould and place on tray lined with baking paper. Bake for about 2 hour at oven temperature 300 degrees. You may use 1 cup white flour and 1 cup rice flour.
Mix dry ingredients. Cut in shortening. Dissolve yeast in 1/2 cup lukewarm water. Add eggs, buttermilk and yeast water all at once. Just mix until flour is moist. Refrigerate. Drop by heaping teaspoonfuls on baking sheet. Bake biscuits at 400° for 12 to 15 minutes. Cover with plastic wrap while dough is stored in refrigerator. Can be kept and used to make "fresh hot biscuits" for a week or more.
Heat oven to 350°. Combine all ingredients except ground beef. Mix well. Add beef. Mix lightly but thoroughly. Shape and press in 8 x 4-inch loaf pan. Bake 1 hour. Let stand 5 minutes before slicing.
Cook macaroni until tender, drain and rinse; set aside. Shred cabbage fine. Dice onion and cucumber. Remove seeds from green pepper and chop. Mix ingredients together and toss.
Soak berries in hot water for 2 hours. Drain well. Mix with remaining ingredients. Use for stuffing wild fowl.
Cook zucchini and onions; drain. Combine soup and sour cream; stir in carrots. Fold in zucchini and onions. Mix dressing with margarine.
Line a 15 X 10 X 1 cookie sheet with foil. Put crackers on cookie sheet. Melt butter and add sugar, boil for 2 minutes. Remove from heat add vanilla. Pour over crackers and spread. Sprinkle with almonds. Bake 10 minutes at 350. When cool break into pieces. Store in airtight container.
Wash cucumbers. Put them in a jar. Depending on the jar size, use 1/2 to 1 cup of vinegar. Add other ingredients. Add water to rim. Place rye bread on top. Cover with plastic top or wrap with Saran Wrap and rubber band. Leave in sun for 3 days (minimum) or until cucumbers turn light.
Cream sugar and Crisco, add margarine and cream well. Add eggs one at a time, beating after each. Add milk 1/3 cup at a time and beat each time. Add flour, small amount at a time, mixing well. Add vanilla. Pour mixture into ungreased tube pan. Place in cold oven. Turn oven to 325° and bake for 1 hour and 25 minutes.
Preheat oven to 450°. Spread bottom of pastry shell with mustard and bake 10 minutes. Cool. Reduce heat of oven to 350°. Place zucchini in colander; sprinkle with salt and drain about 5 minutes. While zucchini is draining, saute mushrooms in butter. Sprinkle one cup of the grated cheese into the bottom of the pastry shell. Spoon mushrooms on top. Squeeze zucchini to remove the last bit of moisture and put into pastry shell, separating and fluffing with fingers. Beat together cream cheese, cream, egg yolks and whole egg. Season with salt and pepper. Set pastry dish on baking sheet and carefully put in cream-egg mixture. Sprinkle remaining cheese on top. Bake 35 minutes, until top is puffed and golden and knife inserted into center comes out clean. Let stand 5 minutes before cutting. Makes eight servings.
Mix first 3 ingredients and bring to a boil. Boil for 3 minutes. Remove from heat and add other ingredients. Drop by teaspoon onto waxed paper. Cool.
Preheat oven to 350°. Mix flour, bread crumbs and seasonings. Dip pork chops in batter. Brown on both sides in oil in skillet. Place in baking dish. Combine remaining ingredients and pour over chops. Bake, uncovered, for 1 hour.
Combine apples, marshmallows, celery and nuts. Add enough salad dressing to moisten. Toss lightly. Chill. Add more salad dressing, if needed. Add optional ingredients if desired.
Heat margarine in a 13 x 9 x 2-inch rectangular pan in 425° oven until melted. Mix flour, salt, pepper and paprika. Coat chicken with mixture. Place skin side down in pan and bake, uncovered, for 30 minutes. Turn and bake until thickest pieces are done; about 30 additional minutes. Serves 6.
Blend salad oil and sugar. Beat in eggs one at a time. Add grated zucchini squash. Sift together flour, cinnamon, baking soda and baking powder. Add to first mixture and beat thoroughly. Pour into two greased and floured 8 1/2 x 4 1/2-inch pans. Bake at 325° for 1 hour or until done.
Combine all ingredients in a medium bowl; toss well. Serve at room temperature. Yields 3 cups (serving size is 1 cup).
Sift flour, sugar, baking powder and salt together. Add raisins and milk. Mix well. Place in greased 8 x 10-inch pan. Dissolve brown sugar in hot water. Add butter. Pour top of batter. Bake at 350° for 30 minutes.
In large saucepan heat salad oil. Add onion; saute until tender (10 minutes). Add potato, celery, garlic and pepper. Cook 10 minutes, stirring occasionally. Stir in broccoli, broth and basil. Cover and simmer 20 minutes. Into blender put 1/2 soup; cover and blend until smooth. Repeat with remaining soup.
Cook cranberries in water (may use part pineapple juice) until skins burst. Add sugar; cook 5 minutes. Put gelatin in a bowl. Pour cranberries over; stir until it is dissolved. Let cool, then add rest of ingredients. Put in mold and chill. You can freeze this after made.