HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place popped corn and peanuts in a large brown paper bag; set aside. Place brown sugar, oleo, corn syrup and salt in a 2-quart glass bowl or casserole dish. Microwave on High 3 to 4 minutes, stirring after each minute, until mixture comes to a boil. Microwave 2 minutes more. Stir in baking soda.
Heat oven to 350°. Mix potatoes, ham and cheese. Add combined milk, Miracle Whip and pepper. Mix lightly. Spoon into 1 quart casserole. Toss crumbs and margarine. Sprinkle over potato mixture. Bake 50 to 60 minutes or until thoroughly heated.
Combine cornstarch and 2 tablespoons pineapple-orange juice in a small saucepan; stir until smooth. Add remaining pineapple-orange juice, ginger, honey and lemon juice; stir well. Cook over medium heat until thickened and bubbly, stirring frequently. Remove from heat and transfer to a small bowl. Cover and chill. Stir in yogurt just before serving. Serve with fresh fruit. Yield: 1 1/2 cups.
Set aside 1/2 cup stuffing mix. After draining spinach, mix all ingredients gently. Put into 2-quart casserole. Top with the 1/2 cup stuffing mix and 2 tablespoons butter. Bake at 350° for 30 minutes.
Spread Ricotta cheese on crust, then layer the rest of ingredients over crust, ending with Mozzarella cheese and bake at 400° for 12 to 15 minutes or until cheese is melted. Makes 6 servings.
Preheat oven to 350° (325° for glass pan). Combine brownie mix, yogurt, egg substitute and vanilla in bowl. Mix well; batter will be very thick. Spread in greased pan. Bake for 22 to 24 minutes in 9 x 13-inch pan, 32 to 34 minutes in 9 x 9-inch pan and 32 to 34 minutes in 8 x 8-inch pan. Cool before cutting.
Beat the cream cheese until smooth. Stir in sour cream and remaining ingredients. Chill before serving with crackers.
Cook milk and rice in double boiler until rice is tender (about 1 hour). In a bowl, beat the eggs. Add to the rice and milk for the last 5 minutes of cooking. Take mixture off stove. Add the sugar and vanilla to mixture and stir well.
Combine cucumbers, onion, salt and water. Let stand in glass or	enamelware bowl for 2 hours. Drain well, do not rinse; return to bowl. Add sugar, vinegar and dill weed.	Let stand, stirring occasionally, until sugar is dissolved, about 1 1/2 hours. Cover bowl while cucumbers are standing. Put in containers and freeze.
Cook sugar, butter and nuts to 300° with candy thermometer. Spread on buttered foil, spreading thin. Scatter milk chocolate chips on top, spreading with knife when melting. Let cool and break into pieces. Can place some chopped pecans on top, if desired.
Stir first 3 ingredients in saucepan and bring to a boil; boil 3 minutes. Remove from heat and stir in remaining ingredients. Let stand 5 minutes. Drop by teaspoon on wax paper. Cool and store in refrigerator. Flavor of pudding determines flavor of cookie. So good!
Boil water and sugar for 4 minutes; cool. Mix together bananas and lemon juice in blender. Add cooled sugar water and freeze. (May be frozen for a month.) Thaw in refrigerator overnight and add orange juice, pineapple juice and ginger ale. Makes 2 gallons.
Soak raisins overnight; save juice. Drain raisins good; save juice. Mix ingredients. Add raisins last. Fill cups 3/4 full. Bake 18 to 22 minutes at 350°. Makes 36 to 38 cupcakes.
In a small bowl, mix spices. Melt 4 tablespoons of butter in a large skillet and add garlic and spices. Turn off heat. Add shrimp. Toss	to coat in spices. Cook pasta according to	directions. Toss with 2 tablespoons of butter and set aside. Saute shrimp in spice mixture until pink (3 to 4 minutes). Add to pasta. Add 1 to 2 tablespoons of butter to remaining spice mix left from shrimp. Add onion, zucchini, tomato and parsley. Saute for 3 to 4 minutes. Add to pasta mixture. Serve immediately. Makes	4 to 5 main course servings.
Cut cabbage into bite size pieces. Place in large pan. Add tomatoes and juice. Add chopped celery and onion. Cook hamburger and drain off fat. Add to cabbage mixture. Add Worcestershire sauce, salt and pepper. Add 1 cup of water (more or less). Cover and cook over medium heat for 30 minutes.
Grease tube pan with vegetable spray and flour. In mixing bowl, combine applesauce, vanilla and almond extract. Set aside. In second bowl, combine flour and baking powder. Set aside. In third bowl, beat egg whites until foamy, adding sugar slowly until peaks form. Drizzle milk mixture and flour mixture into egg foam. Pour batter in tube pan. Bake at 350° for 50 to 55 minutes. Makes 16 servings. Calories: 155. Fat: trace. Cholesterol: 0 gm.
Grind cranberries and add sugar. Dissolve jello in hot water. When it begins to cool and thicken, add orange juice, pineapple and celery.
Dissolve jello in boiling water. Add pineapple, lemon juice and pie filling. Pour mixture in lightly greased dish (9 x 9-inch) and refrigerate until set. Blend sour cream and softened cream cheese together. Stir in sugar and vanilla. After salad has congealed, spread cream cheese mixture on top. Chill. Serve on lettuce leaf.
Mix well. Drop by teaspoonfuls into hot oil. Fry until golden brown.
Wash and cut up tomatoes. Chop onions and celery. Cook tomatoes and next 4 ingredients until celery is tender. Put through a sieve. Rub flour and butter into a smooth paste, thinned with tomato juice. Add to boiling soup. Add salt, sugar and pepper. (For smoother consistency, put through sieve again.) Seal by processing 15 minutes in water bath.
Mix thoroughly the butter, cream and flour. Cover and chill. Roll out 1/3 of dough at a time. Cut into 1 1/2-inch rounds. Prick center with fork. Bake at 350° for 7 to 9 minutes until light brown.
To make crust, sift first 3 ingredients together. Combine oil and milk; blend well. Add to flour mixture and mix well. Remove 2/3 cup mixture and set aside. Press remainder on bottom and sides of 9-inch pie pan. Toss together peaches, 1 cup sugar and cinnamon; turn into crust. To reserved 2/3 cup flour mixture, add brown sugar, 2 tablespoons flour and 2 tablespoons butter. Mix well. Crumble this topping over peach filling. Bake at 425° for 15 to 20 minutes; reduce heat to 350° and bake until filling is bubbly in center and topping is golden.
Preheat oven to 400°. Mix all ingredients except nuts and cracker crumbs. Pour into large buttered casserole dish. Top with nuts and cracker crumbs. Bake 20 minutes.
Fry sausage in skillet. Pour 1 tablespoon sausage oil into potatoes for frying. Add peppers and onion. Cover until potatoes are done. Add the eggs. Mix constantly until eggs are cooked in. Tastes great with toast. Serves 4 people.
Cream crisco and sugar. Add 1 egg yolk at a time, then add coffee and vanilla. Sift flour, cocoa, salt and soda 3 times. Add alternately with buttermilk and sour cream to cream mix. Beat egg whites stiff. Fold in egg whites. Makes 4 (8-inch) layers or 3 (9-inch) layers. Bake at 350° for 20 minutes.
Mix first seven ingredients together until smooth. Fill center of crepe with 3 tablespoons mixture and roll up. Place in 9 x 13-inch pan. Top with sauce and cheese. Bake at 350° for 20 to 30 minutes. Freezes well.
In a bowl, mix oleo, peanut butter and powdered sugar well for about 15 to 20 minutes. Roll into small balls.
Saute vegetables in 4 tablespoons melted margarine. Stir in 1/2 box stuffing mix and all the seasoning packet. Mix soup and sour cream together and stir into mixture. Put into greased casserole. Melt the other 2 tablespoons margarine. Mix with the rest of the stuffing mix and put on top. Bake at 350° for 30 minutes.
Mix ingredients thoroughly and bake in a 9 x 13-inch pan at 450° for 15 minutes. Reduce heat to a moderate oven (350°) and bake 30 minutes longer. Serve hot or cold.
Cream shortening, sugar and vanilla. Add peanut butter and beaten eggs. Sift in dry ingredients. Drop by rounded balls onto ungreased cookie sheet. Bake for 10 minutes, or until brown, at 350°.
*Sour Milk: To sour milk, add 1 tablespoon vinegar to milk.
Mix shortening, sugar, vanilla, water and egg. Mix in brown sugar, flour, soda and salt. Add M&M's. Drop by spoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream together peanut butter and margarine. Add brown sugar, sugar, egg, flour and baking soda. Drop cookie dough from spoon. Press down with a fork to make a pattern on the cookie. Bake at 350° for 10 to 15 minutes.
Mix kraut, celery, bell pepper, onion and pimento. Mix well. Set aside. Combine sugar, oil and vinegar, heat until sugar is dissolved. Cool. Mix this mixture with the veggie mixture. Let stand overnight.
Mix jello and water until completely dissolved. Add pineapple and blueberries. Pour into a 13 x 9-inch dish and chill until set. Mix sour cream, cream cheese, sugar and vanilla. Spread over set jello. Refrigerate.
Saute onions in margarine in a large skillet. Add rice and cook until rice turns golden. Add other ingredients quickly. Pour into ungreased 2-quart casserole and bake at 350° for 35 minutes.
Fry bacon in skillet until light brown. Drain; crumble and reserve. Discard all but 2 tablespoons drippings in skillet. Add steak; brown well on both sides. Add wine, water, salt, parsley, pepper, bouillon cubes and reserved crumbled bacon. Bring to boil over high heat. Cover. Simmer over low heat for 1 to 1 1/2 hours or until steak is almost fork-tender.
Put all ingredients into large bowl at once. Stir until well mixed and do not use mixer. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan.
In a 2 to 3-quart pan, combine butter and cocoa. Stir over medium heat until butter is melted and mixture is well blended. Remove from heat; stir in sugar and vanilla. Add egg and egg whites; beat until well blended. Stir in butter; blend well. Spread batter evenly in an oiled 9-inch square baking pan. Sprinkle walnuts over batter. Bake at 325° until brownies feel dry on top (about 35 minutes). Let cool in pan on a rack, then cut into 2 1/4-inch squares. Store airtight. Makes about 16 brownies.
Melt butter in 15 x 10 x 1-inch pan at 375°. Add single layer of potatoes and turn once in butter. Mix remaining ingredients and sprinkle over potatoes. Bake 1/2 hour or until done.
Preheat oven to 370°. Spread crescent roll dough on 13-inch pizza pan and pinch seams together. Bake until lightly browned. Remove from oven and let cool completely.
Toss first 7 ingredients together and chill for 2 to 3 hours. Just before serving, mix in shoestring potatoes. This is good served with fresh fruit and melon and a croissant.
Cut chicken into bite size pieces. Mix soup, sour cream, mushrooms (and juice from mushrooms). Add chicken. Melt butter in large skillet and add stuffing. Mix until browned. Put 1/2 of the crumbs on the bottom of a shalloow baking dish. Pour chicken mixture over and top with remaining crumbs. Bake for 1 hour at 350°, or until it bubbles. (May also be mixed the day before using).
Combine all ingredients except ice in blender. Cover and blend until smooth; about 10 seconds. Add ice cubes one at a time and blend until most of ice is crushed; about one minute. Makes about 16 ounces of a foamy drink.
Brown meat, onion, parsley, garlic powder and salt. Add soups and pepper. Blend in sour cream and milk. Place in casserole.
Have ready walnuts and graham crackers. In skillet, mix the first six ingredients. Stir and bring to a boil. Boil 5 minutes or soft boil stage. Remove from fire; cool until you can hold hand on bottom of skillet. Beat a little; add nuts and crackers and beat until well blended. Pour into buttered pan and cut into squares when cool.
Mix stuffing with broth and margarine. Place 1/2 of the mixture in a 13 x 9-inch baking dish. Mix chicken, onions, celery, mayonnaise, chestnuts and salt. Spread over first mixture. Spread with remaining stuffing. Beat eggs slightly and add milk. Pour over stuffing. Cover with foil and refrigerate overnight. Take out 1 hour before baking and spread with soup. Bake 40 minutes at 325°. Sprinkle with cheese and bake for 10 minutes. Serves 8.
Cook meat until brown; drain grease; add remaining ingredients. Cook on low heat approximately 30 minutes or so. Serve on fresh hamburger buns.
Preheat oven to 350 degrees. Pound each chicken breast to 1/4 inch. thickness. Cut cheese and ham slices in half. Layer on chicken; roll to enclose cheese and ham. Secure with toothpicks. Mix paprika, breadcrumbs, Parmesan cheese, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in margarine; roll in crumb mixture to coat. Place rolls seam side down in a baking dish. Bake for 25 minutes or until chicken is cooked through and golden brown.
Combine pie filling and pineapple. Pour into greased 13 x 9-inch pan. Sprinkle cake mix over this. Stir slightly. Dot with butter. Sprinkle water on top. Add coconut and pecans. Bake at 325° for 45 minutes.
Using palm of hand flatten chicken to even thickness. Dip chicken into egg, then coat with crumbs. Brown chicken in skillet with melted margarine. Brown on both sides. Add spaghetti sauce. Reduce heat, cover and simmer 10 minutes. Sprinkle with cheese and parsley, cover. Simmer 5 minutes or until cheese is melted.
Combine flour, molasses, cranberries and nuts in a bowl. Add soda to the hot water and pour into bowl; mix lightly. Pour into greased 1-quart mold. Cover tightly with foil. Steam over boiling water for 1 1/2 hours. Serve warm with Vanilla sauce. Serves 6. Double recipe for larger mold and add another hour steaming. (Can also be baked in flat pan.)
In a 1-quart bowl, combine all ingredients; stir gently to mix. Cover; chill in refrigerator for 2 to 3 hours so flavors blend. Spread on bread or crackers or use to stuff quartered tomatoes. Yields 2 1/2 cups salad spread.
Pop corn to measure 6 quarts. Boil all other ingredients except soda for 5 minutes. Add soda and whip. Pour over corn. Mix well. Bake in dishpan for 1 hour at 250°. Stir every 15 minutes.
Simmer in 2 tablespoons olive oil ground beef until tender, peppers, onions and mushrooms. Remove from heat. Mix together in pan: flour, cornstarch, oil and water. Stir over medium heat. Bring to a boil. Lower heat and simmer to thickness desired. (This sauce can be omitted and McCormick white sauce mix can be used.) Mix with meat mixture and serve over toast, mashed or baked potato.
Mix all ingredients. Spray waffle iron with Pam. Preheat iron on waffle setting. Pour 1 cup batter evenly onto preheated iron. Close unit and bake until light goes off (about 5 minutes). Makes 2 (4 section) waffles.
Pour dressing over broccoli, olives and tomatoes. Cover; marinate in refrigerator at least 3 hours. Drain, reserving marinade. Combine vegetable mixture, noodles, cheese and bacon. Toss with marinade.
Combine 1/2 tsp. salt, 1/4 tsp pepper, 1/2 tsp thyme and sprinkle over both side of chicken. In skillet melt 1 tbsp butter over medium-high heat. Add apples, 1/4 tsp salt to skillet. Cook turning occasionally until browned, 4-5 minutes. Remove apples from skillet, reserve. In same skillet melt 1 tbsp butter and chicken, cook until browned, 4-5 minutes each side and remove. In same skillet melt remaining butter, and potatoes, onion, and remaining salt, pepper, and thyme. Cook stirring occasionally until slightly browned 3-4 minutes. Add juice, cook until reduced by half, 2-3 minutes. Stir in broth. Cover and reduce heat to medium-low. Simmer 10 minutes, stir in cream. Add reserved apples, chicken. Cook until potatoes are tender and chicken is done. With slotted spoon transfer chicken, potatoes and apples to serving platter. Increase heat to high and cook sauce in skillet until thickened. Stir in parsley. Spoon over chicken, potatoes, apples.
Combine the pineapple juice, lemon juice, sugar and cranberry juice. Stir. Add ginger ale at last minute. Makes 4 quarts.
Mix molasses, sugar and shortening together. Dissolve baking soda in water. Mix together with molasses mixture. Add ginger, cinnamon and salt. Add flour and let set 1 hour. Roll out; cut out. Sprinkle with sugar and bake at 350° for 10 minutes. Use cookie cutter for different holidays such as Christmas trees for Christmas, etc.
Combine meat, bread crumbs, onion, 2 tablespoons lemon juice, 2 tablespoons water, salt and pepper. Shape into 1-inch balls. Brown meat balls in small amount of hot fat. Remove meat balls; add 2 1/4 cups water to drippings and bring to boil. Stir in bouillon cubes, sugar, raisins, 1/4 cup bottled lemon juice and ginger snap crumbs. Add meat balls; cook, uncovered, over low heat 10 minutes. Turn meat balls, spooning sauce over. Cook 5 minutes, stirring occasionally.
Chop onion, tomato, green pepper and pickles; mix together. Cook cornbread and bacon according to package directions. Crumble cornbread (set aside). Crumble bacon (set aside). Mix pickle juice and salad dressing together (set aside).
Pour pineapple in bottom of large cake pan. Spread evenly. Pour in pie filling and spread evenly. Pour in cake mix and spread evenly. Cut butter into pats and place on top of cake mix; cover evenly. Sprinkle nuts on top. Bake at 350° for 45 minutes or until done.
Cook spaghetti in boiling salted water until tender; drain. Saute onion and green pepper in butter until tender. Combine spaghetti, onion and pepper mixture, soup, pimentos, chicken and 1/2 of the cheese. Pour into 2-quart casserole. Sprinkle with remaining cheese. Bake uncovered in 350° oven for about 20 minutes. Yields 6 servings.
Mix flour, salt and soda. Mix orange slices, raisins, walnuts and coconut and then add to the flour mixture. Combine butter, eggs, sugar and buttermilk and combine all material. Pour into greased and floured 4 x 16-inch pan. Bake 2 hours at 300°.
Cream butter and sugar. Add eggs, one at a time. Mix baking powder and salt with flour. Alternate mixing with 1 pound can of Hershey's syrup, which takes the place of milk. Bake in a greased and floured 10 x 13-inch pan at 350° for 40 to 45 minutes.
Fry steaks until almost done in Wesson oil. Drain. In long pan, place steaks on one end. Pour box of rice on other end. Add 1 1/2 cups water. Sprinkle gravy mix on top. Cook at 400° until rice is done. Serve as a one dish meal.
Mix milk and water in a bowl until smooth. Add potatoes, onion, egg, salt and cayenne pepper and beat until light and fluffy. Place in 1 1/2-quart casserole. Mix the corn flakes, cheese and margarine and spread over potato mixture. Bake at 375° for 20 to 25 minutes. Serves 6.
In a bowl, mix grapes, apple, raisins and peanuts. Carefully remove lettuce leaves from head, one at a time. Put 1/2 cup of fruit-nut mixture in each lettuce cup. Serve out of hand. Makes 6 to 8 salads.
Cook rice in chicken broth according to package directions. Add soups to rice; mix well. Add other ingredients and pour in large casserole dish. Bake in oven at 350° for 20 minutes, until heated thoroughly and bubbly.
Press crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake in 350° oven 12 to 15 minutes. Combine cream cheese, mayonnaise, basil leaves and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables such as broccoli, red and green sweet peppers, tomatoes and slivers of carrot. Top with freshly grated Jack cheese and cut in 2-inch squares before serving.
Cook bacon until crisp. Peel and slice apples. Put in pan with bacon grease. Cook, covered, until nearly tender. Add water and finish cooking. Crumble bacon over apples before serving.
Brown and cook meat until done. Add rest of ingredients. Cook about 1/2 hour. Add 1 small bag of noodles. Do not stir after putting in noodles. Add 1 cup of water and cook over low heat until noodles are done. Add about 4 slices of American cheese.
Scald milk; add sugar, molasses and oleo. Cool to lukewarm. Measure warm water into large bowl and sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture. Add caraway seed and rye flour; beat well. Add enough white flour to make dough. Knead about 7 minutes. Put in greased bowl and let rise until double.
Beat egg whites in mixer bowl until very stiff peaks form. Add vanilla and brown sugar; mix well. Fold in pecan halves. Remove each pecan half to greased baking sheet with fork. Bake at 200° for 20 minutes. Cool completely. Store in airtight container. Yields 12 (1/4 cup) servings.
Preheat oven to 375°. Grease a 1 1/2-quart casserole and arrange 2 cups potato slices in casserole dish. Put 1/2 of the onions on top of potatoes. Put remaining potatoes and onions on top of this. Salt and pepper to taste. Mix soup and milk together and pour over potatoes. Bake for 1 hour and 15 minutes or until potatoes are done.
In skillet, brown beef. Sprinkle soup mix over meat. Stir in water. Simmer, uncovered, 10 minutes.
Beat eggs slightly. Mix in syrup, sugar, margarine, vanilla and salt. Add nuts. Pour into pie shell. Bake at 400° for 15 minutes. Filling should be slightly unset in the center than around edge.
Mix the graham cracker crumbs with the butter and 3 tablespoons of the sugar, working it together with your fingers until it is all well blended. Press the mixture evenly onto the bottom of a 10-inch spring-form cake pan, using a potato masher to make a flat crust.
Cook pasta to tender and drain. Empty in large mixing bowl and add the vegetable oil; stir. Let set for 5 minutes; drain off excess oil. Add all remaining ingredients.
Mix Jell-O, sugar and water. Cool. Add sour cream, oranges, pineapple, marshmallows and coconut. Set overnight.
Mix the first 5 ingredients and set aside. In a pot, put the remaining ingredients. Boil a few minutes until sugar is dissolved. Pour over cabbage. Blend and refrigerate. Keeps well.
Mix Eagle Brand milk and lemon juice with mixer. Add pineapple and nuts; fold in Cool Whip. Put in graham cracker crust and chill.
Melt butter in pot. Add onion and ground beef and salt. Stir and brown meat. Add celery and carrots. Stir 5 minutes. Add broth, tomato juice, water and meat loaf. Mix spaghetti and bring to a boil. Then reduce heat and cook slowly for 30 minutes.
Place pie filling in greased, 1-quart dish. Combine remaining ingredients; sprinkle over apples. Bake at 375° for 25 to 30 minutes. Serve warm with ice cream or Cool Whip.
Stir boiling water into jello in a large bowl. Stir 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate 1 1/2 hours or until thickened. Stir in diced oranges. Pour into 5 cup jello mold. Refrigerate for 4 hours or until set. Excellent with turkey at Thanksgiving time.
Arrange shrimp in a single layer in a baking dish. Melt the butter in a small saucepan, add oil and all the spices and mix well. Drizzle over the shrimp. Bake for 8 minutes at 450°. Remove from oven. Preheat broiler, then place shrimp under the broiler to brown, about 5 minutes total.
Slice apple as if you are making a pie. Place slices in a saucepan and pour in sugar-free soda. Heat until it boils. Serve hot with low-fat ice cream on top or frozen yogurt.
Grease and flour pan. Mix all ingredients together well; pour into pan. Bake at 350°. Baking time depends on what type of pan you are using. Bake cupcakes for 15 minutes. Bake in a 9 x 13-inch pan for 25 minutes. Check for doneness with a toothpick.
Combine sugar, water and Karo. Bring to a rolling boil. Stir in peanuts gradually so you don't lose the boil. Stirring constantly, keep at a rolling boil until peanuts pop and turn brown. Remove from heat. Add salt and soda, stirring well. Place on well-greased cookie sheet, allowing room for brittle to spread. When completely cool, break into pieces.
Cut stems finely to make 1/3 cup. Cook and stir chopped mushrooms, onions and green pepper in 3 tablespoons butter until tender. Remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. Heat butter in shallow baking dish until melted. Fill precooked mushrooms with stuffing. Place mushrooms in dish. Bake at 350° for 15 minutes. Set on broil and broil 3 to 4 inches from heat for 2 minutes. If desired, add some browned ground sausage in mixture and sprinkle with shredded Monterey Jack cheese.
Sift together the flour, sugar, soda and salt. Add eggs, oil, pecans, vanilla and apples. Stir well with spoon. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours or until inserted knife comes out clean.
Brown ground beef, pepper and onion; drain. In casserole dish, layer cabbage and beef mixture. Mix soup and water. Pour over cabbage. Bake at 350° for 30 minutes.