HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef, drain. Add Ragu and simmer. You will need 8 medium to large cabbage leaves, keeping each leaf in one piece, immerse, four at a time into boiling water about 3 minutes or until limp. drain well. Place about 1/3 cup meat mixture on each leaf, fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in roll. Combine the tomato sauce, sugar, and dried basil. Pour half the sauce mixture into the baking dish. Add cabbage rolls. Spoon remaining tomato mixture on top. Bake, covered in a 350° oven for 25 to 30 minutes or until heated through.
Peel apples and place in 8 x 8-inch cake pan. Mix ingredients and pour over apples. Bake at 350° for 30 minutes.
Mix well. Keep in tight containers and use as needed. Just add water or milk to the amount you use right away.
Cream cheese and butter together at room temperature. Work in flour. Line baking sheets with aluminum foil. Using a cookie press with the star tip, press dough onto cookie sheets. Bake at 350° for 10 to 12 minutes. Cool. Cut into desired length. Store in an airtight container.
Mix first 9 ingredients. Cut in 2 cups Crisco as you would for pie crust, until crumbly. Add and mix in rest of ingredients. Refrigerate overnight. Shape into small balls. Bake in a 375° oven for 9 minutes.
Cream together the eggs, sugar, butter and Crisco. Sift together the flour, baking powder and salt. Add dry ingredients to creamed mixture. Add flavorings, continuing to blend on low speed of mixer. Bake at 325° for 1 1/2 hours.
Mix first 6 ingredients and marinate thinly sliced chicken in it, at least 1 hour. Stir-fry vegetables. Add chicken with marinade. Cook thoroughly. May add water if necessary. Serve over rice.
In a saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and set aside (DO NOT DRAIN). In a mixing bowl, cream shortening and sugar. Add egg and raisins. Combine dry ingredients; add to creamed mixture and mix well. Stir in walnuts. Fill greased or paper-lined muffin cups with 1/3 c. batter each. Bake at 350° for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove from pan to a wire rack. For frosting, combine brown sugar, half-and-half and salt in a saucepan. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from heat; cool slightly. Stir in powdered sugar until smooth. Frost cupcakes; top with coarsely chopped walnuts, if desired. Makes 14 cupcakes.
Mix as given. Mix 1/2 cup sugar and 2 teaspoons cinnamon. Grease tube pan with 1/2 of cinnamon mixture. Pour half of batter in pan. Put rest of cinnamon mixture over cake. Put other half of batter over this and bake at 350° until it tests done.
Spread the bread with tomato soup. Put on the pepperoni slices and top with cheese. Bake in toaster oven until brown or the microwave for 45 seconds.
Mix all ingredients. Pour into 2 graham cracker crusts and chill several hours. Keep refrigerated.
Beat all ingredients until smooth. Heat oven to 350°. Bake for 50 minutes.
Put cabbage in hot salted water to loosen leaves. Mix hamburger, onion, rice, salt and pepper. Roll into balls about the size of an egg. Wrap with one or two cabbage leaves. Fasten with toothpicks. Place in baking dish and cover with water and tomatoes. Cook tightly covered in moderate oven (350°) for 2 hours. During last half hour of cooking, add 1 cup sweet cream.
Arrange peeled, sliced apples in baking dish (8 x 8 x 2-inch). Place rolled oats, flour, sugar, salt and cinnamon in a bowl and mix until well blended. Add soft butter or margarine and blend well with pastry blender or fork. Spread oatmeal mixture on top of apples and press down lightly. Preheat oven to moderate heat (350°). Make sure rack is in the center position in the oven. Bake about 30 minutes or until topping is brown and apples are tender when tested with a fork.
Mix together corn meal, milk, soda, salt, eggs and creamed corn and set aside. Brown hamburger with green chilies, onion and garlic. In greased 9 x 13-inch pan, layer 1/2 corn mixture, 1/2 meat mixture, then 1/2 cheese. Repeat first 2 layers. Bake at 350° for 45 minutes, then top with remaining cheese.
Mix together cream of chicken soup with the required heavy cream and half and half in a casserole dish. Add the chicken cutlets. Bake 1 hour at 350°. Serve over noodles. Delicious!
Dredge pork chops in flour, salt, pepper and cloves. Brown chops on both sides in butter in large skillet. Add 1/2 cup apple juice; cover and simmer until chops are tender, 15 to 20 minutes. Keep chops warm in serving platter. Bring remaining juice to boil; stir in rice. Cover and reduce heat; simmer 5 minutes or until liquid is absorbed. Stir in applesauce. Place chops on rice to serve. Makes 4 to 6 servings.
Mix ingredients in medium saucepan over low heat. Stir until hot. Use to baste meat in last stage of cooking and as sauce when serving.
Prepare grits in water with salt according to instructions on box. After grits have cooked, add cheese, milk, eggs and margarine. Mix. Pour into 13 x 10 x 2-inch casserole dish (4 1/2-quart white French Corning is perfect). Bake for 1 hour at 400°.
Preheat oven to 350°. Stir the bananas, applesauce and honey together. You may use an electric mixer for this recipe, but it is not necessary. Stir the dry ingredients together, then add them to the liquid mixture, stirring until the flour is moistened. Add the almonds and stir.
Stir first 5 ingredients until dissolved, but do not heat. Chop cabbage, pepper and onion. Pour over chopped vegetables.
Mix meat, 1/2 cup soup, bread, onion, egg, salt and pepper. Shape into loaf; place in shallow baking pan. Bake at 350° for 1 hour. Frost loaf with mashed potatoes. Bake 15 minutes more. Blend remaining soup, water and drippings. Heat. Pour over meat and potatoes or serve in a bowl.
Mix all ingredients until smooth. Bake 15 minutes in a 400° oven in either mini or regular muffin pans, greased and floured.
Cook squash and onion in salted water for 5 minutes. Drain. Combine chicken soup and sour cream. Stir in carrots and add drained squash and onions. Combine stuffing mix with butter (save a small amount of stuffing mix to sprinkle on top and spread on bottom of baking dish. Spoon vegetable mixture on top. Bake at 350° for 30 minutes.
Cook noodles according to package instructions. Drain. Cool. Add other ingredients; mix well. Refrigerate 12 hours. Serve cold.
Break up sausage in skillet; cook slowly with onion until meat is browned. Drain off fat.
Whisk milk and cornstarch in a medium-size nonstick saucepan until blended. Bring to a boil over medium heat, stirring often. Stir in mustard, salt and hot pepper sauce until blended. Reduce heat to medium heat and simmer, covered, 1 minute or until thickened. Stir in cheeses until melted. Stir in macaroni, tomatoes and scallions; heat through.
Coat the bottom and sides of large roasting pan with nonstick vegetable spray. Place popped corn in roasting pan. In a heavy pan, slowly melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn, mixing well.
Mix all ingredients. Bake, without stirring in a tightly covered 2-quart casserole for 45 minutes at 350° or until rice is no longer soupy. Remove cover and toss rice with a fork as seasonings come to the top. Needs no gravy. May be frozen after baking.
Cook chicken and debone. Put chips in bottom of pan. Pour 1 cup of chicken broth over chips, then add chicken. Mix cream of chicken and cream of mushroom soups together with Ro-Tel. Pour over chicken. Top with Cheddar cheese soup. You can add extra shredded cheddar cheese if you like. Bake at 350° for 1 hour.
Cook macaroni following package directions. Rinse and drain. Brown ground beef, onion and green pepper in a skillet. Do not drain. Stir in flour and add tomatoes and cook until mixture thickens. Stir in cheese, seasonings and macaroni. Spoon into buttered 3 quart casserole. Bake at 375° for 25 to 30 minutes until hot and golden brown.
Peel and cut each grape in half and remove seeds. Peel oranges; section and remove all white membranes. Cut each section of orange "meat" in half. Each chunk of orange should be about 1/4 inch. Add pineapple, pecans, sliced bananas and sugar. Mix well. This should be real juicy. Serve in glass dessert dishes with sweetened whipped cream on top. We serve this at Christmas with pound cake.
Mix soup, mayonnaise, chestnuts and celery. Lightly grease 3-quart casserole. Lay breasts in pan. Pour over mixed ingredients. Mix stuffing with melted butter and sprinkle on top of chicken. Bake at 350° for 45 minutes to 1 hour. Delicious!
Combine flour, sugar, milk, soda and powder together. Melt butter in a 9 x 13 pan in a 350° oven. Pour flour mixture in pan with melted butter. Put the fruit on top of the flour mixture and bake for 30 minutes.
Preheat oven to 425°. Grease 2 corn bread pans or 18 muffin cups. Combine flour, baking powder, salt and sugar into large bowl. With a fork, blend in cornmeal. Add remaining ingredients to bowl. Stir just until all dry ingredients are moist. Do not overbeat. Pour batter into greased hot pan. Bake about 20 to 25 minutes.
Combine ingredients into 2 qt. casserole. Top with potato chips. Sprinkle with paprika. Bake at 350 degrees for 20 minutes. Serves 8.
Measure spices into small saucepan; add vinegar. Cover; heat to a boil. Remove from heat; let stand while you prepare tomato mixture. (Spices steep in vinegar, just like tea. This brewing keeps catsup rich red in color.) Wash tomatoes. Mash in large pan. Add onion and red pepper. Heat to a boil; cook 15 minutes, stirring occasionally. Put tomatoes through food mill or coarse sieve. Add sugar to the tomato juice. Heat to a boil, then simmer briskly. Cook until you have only half the amount you began with. (Measure amount now with a ruler so you won't have to guess later.) It will take about 45 to 60 minutes. Strain spiced vinegar mixture into tomato mixture; discard spices. Add salt. Simmer about 30 minutes. Stir often. Fill hot, sterilized jars; seal at once. Makes 2 pints.
Cream together sugar and margarine. Add eggs to creamed mixture. Stir in flour, baking powder and salt. Add melted chocolate and nuts. Grease bottom of 8 x 8-inch pan. Pour batter into pan. Bake at 350° for 30 minutes. When cool, sprinkle with powdered sugar.
Beat eggs, add sugar and salt. Add melted butter and buttermilk. Stir in coconut and vanilla. Pour in pie shells. Bake at 350° until brown and center does not shake.
Season and brown ground meat. Drain. Mix cornbread per package instructions. Add corn, onion and meat. Shred cheese and add. Chop jalapenos and add. Mix well. Spray pan (9 x 13-inch) with Pam. Pour in mixture. Bake at 375° for 30 to 45 minutes. Stick middle to see if done.
Melt margarine; add milk, sugar, coconut and pecans. Mix well. Chill before making balls. Chill after you roll balls. In double boiler, melt together paraffin wax and chocolate chips. When melted, dip balls of candy into chocolate mixture using a toothpick. Put onto foil-lined tray.
Using half can of both soups, mix with chicken, green chilies, half of the cheese and sour cream. Roll into flour tortillas. Mix rest of soup with 1/2 cup milk. Pour over enchiladas. Sprinkle rest of cheese over. Bake at 350° until cheese is melted.
After dressing out coon, cut into small pieces and salt to taste. Cook in the inset of pressure cooker for about an hour at 15 pounds pressure. Cook longer if it is an old and tough coon. When coon is tender, arrange pieces in baking dish; cover with dressing made like this here...
Heat butter and chocolate in top of double boiler until melted. Stir in salt, then sugar in 4 or 5 portions being sure to blend in sugar thoroughly after each portion. The mixture becomes very thick, dry and grainy. Stir in milk very slowly. Cook 5-6 minutes longer or until slightly thickened, stirring frequently. Remove from heat. Stir in vanilla.
Fry bacon and set aside. Drain all but 2 tablespoons drippings. Melt butter and saute onions in butter and drippings. Add brown sugar, chili sauce, garlic powder, ketchup, mustard, barbecue sauce, Worcestershire sauce, hot pepper sauce, Triple Sec and salt. Cook over low heat for 10 minutes, stirring constantly. Add beans and 12 pieces of crumbled bacon. Mix and pour into baking dish. Add liquid smoke to taste (lots!). Bake, uncovered, at 350° for 1 1/2 to 2 hours or until beans are moist but not runny. Garnish with remaining 4 pieces of bacon, crumbled.
Cream shortening, peanut butter and sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Sift together all dry ingredients and then add to the creamed mixture. Scoop out by tablespoon and roll into balls. Place 3 inches apart on ungreased cookie sheet. Flatten with a fork before baking. Bake at 375° for 10 to 15 minutes. Makes about 3 dozen cookies.
Preheat oven to 375°. In a small bowl, mix cracker crumbs, flour and baking powder. In a mixer bowl, beat the sweetened milk and butter until smooth. Add the flour mixture and mix well. Stir in coconut, chocolate chips and walnuts. Drop by tablespoonfuls onto lightly greased cookie sheets. Bake 9 to 10 minutes or until lightly brown. Cool 2 or 3 minutes; remove from sheets. Makes 3 dozen.
Heat milk and marshmallows until melted. Add Hershey bar; stir until well blended. Cook thoroughly; fold in 8 to 10 ounces Cool Whip. Pour into graham cracker crust or baked pie crust. Chill until firm.
Cream together butter and sugar. Add flour, vanilla, eggs (one at a time), syrup and nuts, if desired. Mix well. Bake at 350° until done. Melt butter, cream and sugar. Bring to a boil and add chocolate chips. Pour on hot cake. Can be refrigerated and reheated.
Cook potatoes until tender. Peel and cut into bite-sized pieces. Place in a 9 x 13-inch baking dish. Combine rest of ingredients except chips; pour over potatoes. Bake at 350° for 30 to 35 minutes. Top with potato chips before serving. Serves 8 to 10.
Cream the shortening and peanut butter. Add sugar gradually. Add well beaten egg. Add sifted flour and other dry ingredients. Drop on cookie sheet. Flatten with a fork which has been dipped in flour and make a crisscross on top. Bake at 350° for 15 to 20 minutes. Makes 3 dozen.
Combine ingredients. Melt together in microwave (or in saucepan on stove). Mix into hamburger in a bowl. Let stand for 30 minutes. Form into patties and broil over medium charcoal fire.
Pour 1 1/2 cups boiling water over oatmeal and let stand while you mix the other ingredients. Cream all other ingredients together. Add oatmeal and water mixture; bake at 350° for 30 to 35 minutes.
*To make sour milk, add 1 teaspoon lemon juice to 1/2 cup whole or skim milk. Let stand 5 minutes before using.
Brown ground beef and onion in frypan. Blend in blender taco seasoning, Mexican tomatoes, tomatoes and tomato sauce. Add to beef and cook for 30 minutes. Spray 13 x 9-inch glass Pyrex or cake pan with Pam. Cut flour tortillas in 1-inch strips and layer on bottom of pan. Add 1/2 meat sauce. Grate 1/2 of Monterey Jack cheese on top. Add 1/2 carton of sour cream. Repeat with tortilla strips remaining, meat sauce, sour cream and ending with cheese topping. Bake at 350° until hot in middle. Let stand for 10 minutes and decorate top with black olives.
Combine sugar, cream, butter, cinnamon	and salt in 2 quart saucepan. Bring to a boil over medium heat and continue cooking, stirring constantly until mixture	reaches 224° on candy thermometer (firm ball stage). Remove from heat; add vanilla, caramel flavor and nuts. Spread on cookie sheet to cool.
Boil and shell eggs and stick four cloves into each egg. Heat the vinegar and when boiling, add salt, pepper and mustard mixed with a little cold vinegar. Put the eggs in a glass fruit jar and pour the boiling vinegar over them. Cover and let stand for 2 weeks before using. Serve with broiled steak.
Heat oven to 350°. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour and baking soda; mix well. Cover; chill 1 hour. Shape into 1 inch balls. Place on ungreased cookie sheet. Using bottom of glass, dipped in sugar, press into 1/4 inch thick circle. Bake 8 to 10 minutes or until edges are golden brown. Remove and put on rack; cool. Melt chocolate pieces. Stir in shortening. Top each cookie with chocolate; let cool. Makes about 6 dozen.
Mix pudding mix with part of milk; beat. Add whipping cream and sugar and beat again. Add rest of milk or to the consistency you want. You can add a little rum to it, if you like. Store in refrigerator and shake before serving.
Mix well all ingredients together. Pour into 2 unbaked pie shells. Bake at 350° until set in middle. This freezes well for weeks.
Preheat oven to 400°. Mix; bake at 400° until golden brown (approximately 30 minutes). Cut in squares. Serve hot. If there should be a square leftover, it is just as good warmed over and served the next day.
Cream the last 3 ingredients. Drain fruits. Mix together gelatin with tap water. Add hot water, then 7-Up, Sprite or ginger ale. Mix together with the creamed ingredients. Grease mold with mayonnaise and pour into pan, then add drained fruits on top, spreading evenly. (You may want to slice peaches into smaller pieces.) Chill.
Sift flour, sugar, baking powder and salt together. Beat egg with milk and add all at once to flour mixture. Stir with a fork just until all is moist (lumpy is okay). Add berries and stir quickly. Fill well-greased muffin tins half full. Bake at 400° for 25 minutes. Makes about 20 muffins. Freeze well.
About 1 hour before serving, in saucepot, cook spaghetti as label directs. Drain. Return to saucepot.
Wash liver. Heat large skillet and oil. Flour liver. Cook very slow. Take liver out. Pour in onions. Cook. Pour in 1/2 cup water. Add liver. Cover. Cook about 10 minutes. Serve with rice or mashed potatoes.
Grind peppers (get seeds out). Mix with sugar and vinegar on low heat. Stir until sugar is dissolved. Bring to a boil; stir. Stir while comes to a full rolling boil. When rolling boil, boil 2 minutes. Remove from fire; add food coloring and Certo. Cool a minute or 2; pour in jelly glasses and seal.
Crush wafers, butter and sugar. Press into a 9 x 13-inch pan. Chill. Spread softened ice cream over wafers. Chill. Top with fudge sauce. Freeze approximately 10 hours. Top with whipped cream and slivered almonds.
Melt butter and marshmallows. Mix rest of ingredients in. Mix well. Press into large buttered cake pan. Cut in squares and serve. This makes a large amount.
Slice oranges 1/4-inch thick; discard ends. Place orange slices in saucepan; add water to cover. Cover pan; simmer for 30 minutes. Drain, rinse well and return slices to pan. Add sugar, vinegar, water, cloves and cinnamon. Simmer for 1 hour, uncovered. Orange slices should be tender and well glazed. Pack slices in sterilized jars. Fill with hot syrup and seal.
Brown together in skillet the hamburger, bacon and onions. Mix in 5-quart casserole the 4 cans of beans and do not drain the beans. Add to casserole the remaining ingredients and meat mixture. Bake for 1 hour at 350°.
Chill Pet milk overnight. Dissolve lemon jello in boiling water. Add sugar, grated rind and 4 tablespoons lemon juice. When mixture is slightly congealed, whip the milk and gradually add the gelatin mixture. Add almond extract. Line bottom of large casserole dish with crushed vanilla wafers. Pour mixture over wafers and sprinkle some of the wafers on top. Let set in refrigerator until firm.
Combine salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add milk. Cook, stirring constantly over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8-inch square pan (or a 10 x 6-inch baking dish).
Mix all ingredients. Put into 9 x 13-inch pan. Bake for 1 hour; stir twice.
Toss carrots, raisins and oranges together. Moisten with mayonnaise and pile on mounds of shredded cabbage. Garnish with chopped peanuts. Serves 6.
Drain clam juice from clams and reserve. Saute onion and garlic in oil and butter in a saucepan until tender, but not brown, about 5 minutes. Add reserved clam juice, oregano, salt and pepper, and bring to boiling over high heat. Cook until reduced to 1 cup, about 5 minutes. Meanwhile, cook linguini following label directions and drain. Keep hot in heavy pan. Lower heat under clam juice mixture, add clams, parsley, and lemon juice, and heat thoroughly. Toss with hot linguini. Serve with grated Parmesan cheese.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Fold in Cool Whip. Pour in pie shell. Put in freezer and let stay until it firms. Slice and serve. (Freezes well.)
Mix and sift dry ingredients over fruit and nuts; mix until well coated. Pour into loaf pan (bottom lined with waxed paper); bake in slow oven (275°) for 1 1/2 hours. Let stand 2 to 3 days before cutting (after taking out of pan).
Into a mixing bowl, sift together 3 times the dry ingredients. Make a well; add coffee, oil, egg and vanilla. Beat to a smooth consistency. Bake in 325° to 350° oven. Coat with Fudge Frosting.
Cut elephant into small bite-size pieces. This will take about 2 months. Marinate in apple cider. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 450°. This will serve 3,800 people. If more people are expected, the 2 rabbits may be added. But do this only if necessary, as most people do not like to find hare in their stew.
Boil chicken; skin and remove from bone. Cut into bite size pieces. Place in a baking dish. Mix together English peas that have been drained with soup and water. Pour over chicken. Combine crushed crackers with melted margarine. Sprinkle over chicken. Bake 40 minutes at 350°.
Brown pork chops on both sides and place in casserole dish. Pour Minute rice over top. Mix milk and soup together and pour over this, making sure all rice is moistened. Bake at 325° for 1 hour.
Brown turkey in a large pot; drain well. Add garlic and onion salt. Add chopped veggies and beans. Cook on medium heat and add tomatoes (reserving 1/4 cup of liquid). Dissolve cornstarch and sugar into reserved liquid. Add into mixture. Add chili powder and simmer for 5 minutes.
Dissolve jello in hot water; add sherbet and mix well. When partially set, add orange slices and fold in whipped cream. Pour into 1 1/2 quart bowl or ring mold. Chill to set. Serves 8.
Fry bacon; set aside. Slowly fry pork chops until brown. Cut in small pieces from bone. Combine beans, ketchup, brown sugar, tomato sauce and mustard in a large pan. Add the bacon and pork chops and mix well. Simmer on top of stove for 1 hour or until as thick as you like. Can make day before and just warm when ready to serve.
Combine cereal, pretzels and nuts. Mix well. Add chopped candy bars. Toss. Pour melted morsels over mixture. Toss until well coated. Spread mixture onto well sprayed sheet pan to cool. Break into pieces. Store in airtight container. Yield 5.25 lbs. Servings: 42 - 2 oz. servings.
Place the celery in a greased 2-quart baking dish. Sprinkle with cheese, pepper and paprika. Top with the soup. Sprinkle with bread crumbs. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with the almonds. Bake 10 to 15 minutes longer or until golden brown. Yield: 10 to 12 servings.
Grease 2 dozen 1 3/4 cup muffin tins. Set aside. Separate rolls into 12 even pieces and cut each in half. Press dough into bottom and sides of each muffin cup. Divide shrimp evenly among the muffin cups.
Mix the flour, salt, egg, butter and water to make medium-soft dough. Knead well, then roll out until thin. Cut into circles about 3 3/4 inches in diameter. Place 1 tablespoon of filling in center of circle and fold over dough. Pinch the edges well to keep the dumplings from falling apart. (If you rub water around the edges before folding dough in half, pierogi will hold together better.) Add some salt and butter to boiling water and drop dumplings in. When they float to top, cook 2 to 4 minutes. Do not cook more than 6 pierogi at a time.