HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cabbage, green pepper, onion and 1 to 1 1/2 cups sugar. Set aside. Blend remaining ingredients and bring to a full boil over high heat, stirring constantly. Pour over cabbage mixture immediately. Let cool. Cover and store in the refrigerator. Keeps 9 days.
Mix all ingredients together well. Pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Dissolve jello in hot water; add sugar and stir in marshmallows while still hot. Add lemon juice. Let cool some. Add pineapple, cottage cheese, salt and nuts. Stir until well mixed. Add softened Cool Whip. Blend thoroughly. Pour into mold or bowl. Refrigerate.
For sauce, in a saucepan, melt butter. Stir in flour, salt and pepper. Add milk, 1 cup water and chicken bouillon granules, all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 to 2 minutes more. Stir in chicken, mushroom stems and pieces (drained) and pimiento. Heat through. Serve spooned over toast, toasted English muffins or baked patty shells. Serves 4.
Cook bacon until brown. Put bacon in 3-quart casserole dish. In bacon grease, cook onions until tender and lightly brown. Place with bacon in dish. In grease, cook beef chunks until browned on all sides. Add salad oil if necessary. Put in dish.
Line cookie sheet with foil. Put a layer of saltines (1/4 pound) on sheet. Boil 2 sticks of butter with 1 cup of sugar for 3 minutes. Pour over crackers. Bake at 350° for 10 to 15 minutes until golden brown. Sprinkle a large package of milk chocolate chips on top. Spread when melted. Cut long way into strips. Chill. Finish cutting crossways.
Put all of the ingredients into bowl and mix all together. Mix about 4 minutes or until smooth. Pour into 8 x 8-inch pan and bake at 350° for 20 minutes (greased pan).
Arrange chicken in a single layer in a shallow baking pan. Add the sauce mixture. Cover and bake 1 hour at 325°. Uncover and bake 45 minutes. Baste occasionally.
Blend soup and milk. Combine all ingredients, using only half of cheese. Pour into a greased 1 1/2-quart casserole dish. Sprinkle with remaining cheese. Bake 20 minutes at 400°.
Mix all ingredients well. Add enough broth to be moist. Bake at 375°, about 40 minutes, or until golden brown. More broth can be added while baking. Spoon over the top.
Preheat oven to 300°. Sift first 3 ingredients into a bowl. Add butter and mix well. Stir in walnuts. Drop on baking sheet and bake until light golden brown, about 20 to 25 minutes.
Put in greased and floured pan in order given. Bake at 350° for 1 hour.
Melt the butter in a large skillet; heat to medium high. Roll chicken breasts in flour. Cut each breast in half or smaller pieces. Brown chicken in butter for 5 minutes; turn chicken, then pour in lemon juice, cooking wine and garlic. Cover; let cook on medium heat for 5 minutes. Remove chicken and garnish with fresh parsley. Remaining butter makes a good sauce for chicken or rice.
Mix sugar, margarine and cream cheese well. Add eggs, juice and peel. Add flour and baking powder. Chill several hours.
Cream butter; add gradually sugar; mix well. Blend in chocolate; add vanilla. Add eggs, one at a time, beating 5 minutes after each addition. Turn into cooled, baked pie shell. Chill 1 to 2 hours before serving with whipped cream and walnuts.
Mix the water, yeast and sugar. Stir to dissolve; add the oil, buttermilk, soda and salt. Mix well. Add the flour one cup at a time, mixing well after each cup. Cover mixing bowl with a plate or foil and refrigerate overnight or a few hours. Each time you wish to use some, stir dough lightly; cut off the amount you want. Knead on floured board or wax paper. Cut off rolls and bake at 450° until brown, about 15 minutes.
Combine condensed milk, limeade concentrate and whipped topping in a bowl; mix well. Spoon into pie shell. Chill for 10 minutes or until serving time. May substitute lemonade concentrate for limeade concentrate, if desired. Makes 8 servings.
Place sugar, milk, egg yolks, flour and butter in double boiler. Cook until custard forms. After custard cools, add nuts and vanilla. Spread between layers. Cover with chocolate frosting.
Combine all ingredients in blender. Pour into a well-greased 9-inch pie plate. Sprinkle with coconut, as desired. Bake for 45 minutes in a 350° oven.
Cook macaroni by package directions. Saute onions in butter. Cook ground beef. Combine all ingredients together except the Cheddar cheese in large greased dish. Sprinkle cheese over top. Bake at 350° for 1 hour. Serves 4.
In saucepan, over low heat, melt caramels with butter and milk. Mix cake according to directions. Pour half of batter into a greased and floured 13 x 9-inch pan. Bake at 350° for 15 minutes. Remove from oven; top with chocolate chips and pecans. Pour caramel mixture over the first layer after baking it. Pour second half of cake batter over top. Bake 20 minutes more. May frost, if desired. May be prepared a couple of days in advance.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons melted butter until smooth. Add chicken, milk, salt, pepper and pimento. Mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 corners of dough to top center of filling; twist slightly and seal edges. (May be frozen at this point.) Brush tops with 1 tablespoon butter. Sprinkle crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until brown. Makes 4 servings.
Cream shortening and sugar. Add egg yolk and vanilla; blend together. Add flour, mix together again. Spread this mixture onto a cookie sheet by pinching pieces of dough and pressing dough to cover the cookie sheet, working with your fingers. Bake 15 minutes at 350° oven.
Melt the chips, peanut butter and butter in the top of a double boiler. Remove from heat and stir in the Rice Krispies. You can either drop the mixture by teaspoons on waxed paper or spread in a greased 13 x 9-inch pan. Cut into bars when cool.
Wash blueberries and sprinkle with sugar. Place blueberries and crushed pineapple in a large baking dish. Sprinkle cake mix over top of berries. Melt margarine and pour over cake mix. Top with chopped pecans. Bake at 350° for 35 minutes or until brown.
Mix all ingredients and roll into marble size balls. Bake at 325° for 20 minutes. Cool and roll in powdered sugar.
In large bowl, combine all ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Should be golden brown.
Mix into crock-pot, set on low. Cook about 1 hour until hot. Serve with chips. Serves 4 to 6.
Cook all except cheese and milk for 3 minutes. Add heated milk and cheese, cut in chunks. Stir until cheese melts (4 minutes). Can be frozen. When reheating, thin with canned chicken broth.
Empty all of the ingredients into a mixing bowl. Mix it all together with an electric mixer. Chill in the refrigerator. You can put it on crackers or stuff celery with it.
Blend cake mix, 2 eggs and butter. Place in a large ungreased 13 x 9-inch pan. Mix cheese, vanilla, 2 eggs and powdered sugar (save 2 tablespoons). Pour mixture on top of the first layer. Bake at 325° for 15 minutes. Then sprinkle nuts and remaining powdered sugar. Bake an additional 25 minutes.
Melt butter in a 4-quart soup pot. Saute onions slowly for about 40 minutes or until brown. Add flour and mix well. Cover and steam about 5 minutes.
Bake biscuits as directed on can. In a 3-quart pot, add peaches, sugar, butter, nutmeg, cloves, cinnamon, vanilla and lemon flavor. Cook until it starts to get thick. Break open your cooked biscuits and place the bottom part on a greased square pan. Pour your peach mixture over the biscuit bottom, then place the top part of the biscuit over the mixture. Let bake in hot oven for 15 minutes. Serve with ice cream or cheese, if desired. Serves 6 to 8.
Melt over hot, not boiling, water, chocolate morsels; stir until smooth. Remove from heat but keep over hot water. Add butter, egg yolks and heavy cream; beat with a wire whisk or fork until smooth. Stir in hazelnut flavored liqueur. Transfer to a small bowl. Set bowl over larger bowl filled with ice cubes. Chill, stirring occasionally, until fudgelike in consistency yet smooth and creamy, about 30 minutes. Shape into 8-inch log. Roll in hazelnuts. Wrap in waxed paper. Chill until ready to serve.
In a 2-quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat through, stirring occasionally. Serves 4.
Grease and flour spring-form pan. All ingredients must be at room temperature. Mix all ingredients in one large bowl. Mix well.
Mix sugars and Crisco together well. Add eggs. Beat thoroughly. Stir in nuts. Add flour, soda, salt and spices which have been sifted together. Blend well. Mixture will be very stiff; shape into about 2 1/2-inch rolls and place in refrigerator. When ready to bake, slice and bake at 375° for about 8 minutes. Bake on greased cookie sheets. Remove while warm. Makes at least 5 dozen cookies.
Place the cut up chicken, dipped in melted butter, in 9 x 13-inch baking pan. Pour remaining ingredients over chicken. Sprinkle onion soup over the top. Cover with foil and bake 2 hours at 350°.
Mix all ingredients, except cornstarch and water; mix. Bring to boil; simmer 15 minutes, then add cornstarch and water. Mix and simmer until desired thickness.
Melt oleo and saute celery and onion. Mix with cooked rice; add chicken, mushroom soup, Cheez Whiz and drained broccoli. Bake at 350° in casserole dish for 30 minutes.
Toast lightly the 8 slices of bread. Precook bacon lightly. Place cheese, tomatoes and onion on bread. Broil approximately 2 minutes. Place cooked bacon on top of mixture and broil until cheese is melted. Serve with your favorite salad.
Boil noodles as directed on package. Drain water. Slice peppers, onion (or chop), olives and pepperoni. Mix in with noodles. Pour whole bottle of dressing over mixture. Toss well. Chill and serve.
Heat oil over high heat. Add dash of garlic salt. Cut chicken in strips; add to oil. Cook for 3 minutes. Add vegetables; stir-fry 3 more minutes. Reduce heat; stir in the remaining ingredients. Cook 1 to 2 minutes. Serve over rice.
Heat oven to 325°. In large bowl, combine all ingredients, except raisins and mix well. Spread onto ungreased 15 x 10-inch jelly roll pan. Bake 30 to 35 minutes or until golden brown, stirring occasionally. Stir in raisins. Spread onto ungreased cookie sheet or aluminum foil; cool. Store in tightly covered container in refrigerator. Serves as a snack or as cereal with milk. Makes about 8 cups.
Leave baked cake in deep large 9 x 13 or size larger pan. Add mixed banana cream pudding. Layer with Cool Whip. Top with cherry or strawberry pie filling.
Cream butter with brown sugar until smooth. Beat in remaining ingredients, except sugar, until combined. Drop by rounded teaspoonfuls onto lightly greased baking sheet. Sprinkle generously with sugar. Bake at 350° for 15 minutes, or until lightly browned. Makes 4 1/2 dozen.
Heat beans and tomatoes together in large cooker. Cook onion and hamburger together. Pour in with beans and tomatoes. Simmer for 4 hours.
Combine zucchini, onion, green and red peppers. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain vegetables; press out liquid. Combine remaining ingredients, bring to a boil. Add vegetables, simmer 10 minutes. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Makes 4 1/2 pints.
You break the eggs and mix in cinnamon with a fork real good. Add milk. Put a piece of bread in and then put it into a buttered pan. (Do all 4 pieces.) Flip it over, take it out. Put it on a plate and put syrup on top. Then you eat it.
Prepare cake mix as directed on box. Fill each greased cupcake cup 2/3 full. Cream together the cheese, salt, sugar and egg until light and fluffy. Stir in chocolate bits. Drop a tablespoon of this mixture on top of each cupcake. Bake in a 350° oven for 25 to 30 minutes. Cream mixture will be in the center of each cake. These may be frosted with chocolate icing, if desired.
Cook sausage, then drain. Boil soup mix and rice for 7 minutes in water. Add vegetables; put in baking dish. Cover with water chestnuts, then bake at 350° for 1 hour.
Butter 8-inch square pan. In large microwave-safe bowl, place chocolate chips, butter and shortening. Microwave at High (100%) for 1 to 1 1/2 minutes just until chocolate chips are melted and mixture is smooth when stirred. Add marshmallows and nuts. Blend well. Spread even in prepared pan. Cover and refrigerate until firm. Cut into 2-inch squares. Makes 16 squares.
Mix. Form into small balls (walnut size). Bake in a 350° oven for 25 minutes. Turn as needed. Prepare sauce.
Mix all together. Pour into oblong pan. Sprinkle with corn flakes, crumbled. Bake 1 hour or more at 375° until brown on top. Serve for breakfast, lunch or dinner with entree and salad.
Brown ground beef and chopped onion in skillet. Drain grease. Add salt, pepper and chili powder. Simmer over low heat and add cream of mushroom and tomato soups. Simmer about 5 minutes and pour meat mixture over cooked macaroni. Sprinkle crushed cracker crumbs over the top and sprinkle heavily with grated Parmesan cheese. Bake at 450° for about 10 minutes or until ingredients are heated through and sauce bubbles. Serves 5.
Place in broiler pan, cover and let marinate at least 15 minutes or until ready to cook. Uncover and broil about 10 minutes. Serve over white rice.
Preheat oven to 400°. Pour pie filling into pie shell. In bowl combine flour and brown sugar. Cut in butter until mixture is crumbly; stir in nuts. Crumble this mixture over pie filling. Bake 40 to 45 minutes or until top is golden brown and filling is bubbly. Remove from oven and let cool.
Fry ground beef, onions and mushrooms together and drain. Return the meat mixture to the skillet. Put green beans in a strainer and run water over them to separate. Stir the beans and rice into the beef mixture. Push the skillet mixture to the sides of the skillet. Break the egg into the center and scramble. Mix the meat mixture and scrambled egg together. Add soy sauce and stir-fry until the mixture is heated. Serve from the skillet.
Beat egg and milk together. Mix flour, salt and pepper. Dip chicken into egg mixture; roll in flour mixture. Brown chicken well, in a mixture of oil and butter, in a heavy skillet. Pour off skillet drippings. Return chicken to skillet. Add 1/2 cup boiling water. Cover. Cook over low heat for 45 minutes or until chicken is tender.
Cut chicken into serving pieces. Soak pieces in buttermilk overnight in refrigerator. Drain. The next day, dip in flour, salt and pepper. Fry as usual.
Prepare pasta according to package directions, while cleaning the shrimp; drain. Melt butter in a medium skillet over low heat. Stir in olive oil and red pepper flakes and raise heat to medium-high. Add shrimp and saute until almost pink. Add Cajun seasoning and garlic powder; saute for 1 minute until fragrant. Add Italian seasoning and sherry; heat until simmering. Dissolve cornstarch in water; add to skillet. Continue to cook, stirring constantly, until thickened. If necessary add small amounts of additional sherry until desired consistency is reached. Top with Parmesan cheese. Serve hot over linguine.
Pour water over gelatin; stir until dissolved. Stir in yogurt and orange segments. Pour into 4-cup mold. Chill until firm, at least 4 hours; unmold. Makes 8 servings, about 1/2 cup each.
Combine cake mix, shortening, eggs and water in a large bowl; blend thoroughly. Stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix Cool Whip, sour cream and sugar; add all other ingredients. Freeze. Take out 1 hour before serving.
Put rice in a 9 x 13-inch baking dish and place chicken on top of it. Mix together the water and cream of mushroom soup. Pour over the chicken. Sprinkle with onion soup mix; cover with foil and bake at 350° for about an hour. Uncover and bake 30 minutes longer.
Mix the ingredients and soak the ribs in this mixture for 2 hours. Then bake in oven at 300° for 2 or 3 hours. Baste every now and then with the sauce. If the ribs are fatty, drop them in boiling water for about 5 minutes before marinating, then proceed as directed. Serves 6.
Butter bottom of 9 X 13 pan. Spread pie filling evenly over bottom of pan. Sprinkle cake mix evenly over top of filling. Sprinkle nuts and butter over top. Bake at 350° for 50 minutes. When completely cooled, spread with cool whip. Keep refrigerated.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs and rum extract; set aside. Sir together 1/2 cup of the flour and the pecans; set aside. In an extra bowl, stir together remaining 3 cups flour, sugar, coconut, soda and powder. Stir in margarine mixture. Fold in coconut mixture. Stir in margarine mixture. Fold in pecan mixture.
Boil chicken until tender; debone and cut into pieces. Mix chicken, soup, green chilies, and sour cream together.
Mix all ingredients with enough mayonnaise to hold together (not too much). Spread evenly over bread or buns. Place under broiler until melted.
Combine butter, sugar and corn syrup. Cook over low heat until sugar dissolves. Cool slightly. Add beaten eggs gradually. Add vanilla and salt. Mix well. Pour into pastry shell. Top with pecans. Bake at 325 degrees for 50 to 55 minutes.
Place drained peas on bottom of 9 x 12-inch casserole dish. Spread chicken over this. Make sauce of soup, mayonnaise and water. Pour over chicken. Sprinkle on almonds. Tear bread into small pieces and place on top. Drizzle melted margarine over bread. Bake at 350° for 1 hour.
Beat yolks and whites separately. Add 1/2 cup sugar to yolks while beating. Add 1/4 cup sugar to whites after beaten stiff. Mix yolks and whites, add milk, whipped cream, whiskey and rum. Let set for at least 2 hours. Stir before serving.
In a large bowl, combine the first nine ingredients. Beat egg yolks; stir into potato mixture. In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Transfer to a 2-qt. souffle dish coated with nonstick cooking spray. Bake, uncovered, at 375° for 40 - 45 minutes or until golden. Serve immediately.
Wash eggplant; cut into 1/2-inch cubes. In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside. In 2 tablespoons hot oil in same skillet, saute onion and celery until tender, about 5 minutes. Return eggplant to skillet. Stir in tomato sauce; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Add vinegar, sugar, capers, salt, pepper and olives. Simmer, covered, and stirring occasionally, 20 minutes longer. Refrigerate eggplant mixture, covered, overnight.
Heat oven to 325°. Mix in saucepan 1 cup brown sugar, water and butter. Boil 5 minutes. Pour into 9-inch square pan. Mix in bowl 1 cup brown sugar, milk, Bisquick, raisins, nuts and vanilla. Spoon batter on top of mixture. It will sink into liquid and spread as it bakes. Bake 45 minutes. Serve warm, plain or with whipped cream. This recipe serves 9.
Heat oven to 400°. Put chilies evenly in greased 8-inch square pan. Sprinkle cheese over chilies. Pour eggs over cheese and bake until firm in center, about 30 to 40 minutes. Place on wire rack and cool 5 minutes. Cut into bite size pieces. Delicious served on crackers.
This is a flat bread. Sift flour and salt, adding 2 tablespoons oil and 2/3 cup water. Stir to form a ball. Knead until smooth and elastic, about 3 minutes. Divide into 12 equal pieces and form into balls. Roll into circles 6 to 7-inches; keep covered. Heat a cast-iron skillet and cook in ungreased skillet 1 minute on each side. Stack and cover with towel. Serve immediately.
Mix all the ingredients together, except cornflakes. Pour into baking dish and top with crushed cornflakes. Melt 1/2 stick oleo and pour over slivered almonds on top. Bake at 350° for 35 to 40 minutes. Delicious with cooked rice.
Mix until crumbly. Press into 9 x 13-inch ungreased pan. Bake 15 minutes at 350°.
Melt chocolate with peanut butter in saucepan over low heat, stirring until smooth. Fold in marshmallows. Pour into greased 9-inch square pan. Chill until firm. Cut into squares. Yields 2 dozen.
Mix chicken and eggs together; put in bottom of casserole dish. Mix broth and soup together; pour over chicken. Mix flour, milk and melted margarine; pour over casserole. Do not mix. Bake at 350° for 1 hour.
Mix eggs, milk, salt and mustard. Blend well. Pour in an 8 x 12-inch greased casserole. Add bread crumbs, sausage and cheese. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Combine raisins, water and baking soda. Let stand overnight (10 to 14 hours). Add remaining ingredients. Mix by hand with spoon. Grease cans (not too large) and fill each can 1/2 full. Bake at 325° for 1 hour and 15 minutes. Let cool in cans, when cool, remove from cans. Wrap in plastic wrap or freeze. You may use soup cans or any other size you wish.
Mix all ingredients together well and spoon onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Cream butter and sugar. Sift dry ingredients together and stir into creamed mixture; add oats and 1 tablespoon water. Mix until crumbly. Firmly pat 1/2 mixture in a greased 13 x 9 x 2-inch pan. Spread with date filling. Mix remaining crumbs and 1 tablespoon water. Spoon over filling. Pat smooth. Bake at 350° about 35 minutes. Cool; drizzle with Cinnamon Icing. Makes 2 1/2 dozen.
Mix all ingredients together in a casserole. Bake at 350° for 45 minutes to 1 hour.
Grate cheese. Mix in other ingredients. (Black pepper, garlic and mayonnaise are used to your taste.)
Cream together oleo and sugar. Add eggs, beating well after each. Mix together the remaining ingredients and stir in. Bake in greased and floured Bundt pan for 1 hour at 325°.
Make in large frying pan. Put soup, water and rice in pan. Simmer for 5 minutes. Add all ingredients except onion rings, and simmer 10 minutes. Heat onion rings in oven. Dish up chicken hot dish into serving bowl and put onion rings on top.
Saute onions with margarine in large skillet for 15 to 20 minutes on medium heat. Place half of onions in 13 x 9 x 2-inch baking dish. Top with half of crackers and half of Parmesan cheese. Repeat with remaining ingredients. Bake, uncovered, in a 325° oven for 30 minutes.
Brown onions in 2 tablespoons oil. Add meat and seasoning. Heat until meat loses color. Put in casserole dish over green beans. Add tomato soup. Top with mashed potatoes. Bake 35 to 40 minutes at 375°.
Mix all ingredients; pour into 2 greased loaf pans. Bake at 350° for 1 hour. More spices can be added to taste. Pans should not be over 1/2 full.
Melt butter and beat eggs. Drain the whole kernel corn. Combine all ingredients together, adding the muffin mix last. Pour mixture into a greased 7 X 11-inch baking dish. Bake ate 375 degrees for 35-40 minutes or until lightly browned.
Cook the pasta (macaroni, twists or shells) and drain. In large bowl, stir together mayonnaise, parsley, cheese and lemon juice until blended. Add pasta, beans, peas and carrots; toss to coat well. Cover and refrigerate until well chilled.
Dissolve jello in boiling water. Beat in salad dressing with mixer. Stir in cottage cheese and add salt. Chill until thick and syrupy. Fold in peas, radishes, green peppers and onion. Pour into lightly oiled mold. Chill until set.
Prepare instant pudding according to package directions. Fold in half the whipped topping while pudding is still soft.
Spread 1/2 of bread cubes in greased 9 x 13-inch pan. Mix chicken, celery, onion and mayonnaise and spread over cubes. Cover with remaining cubes. Combine eggs and milk and pour over top. Let stand overnight, refrigerated. Mix soup and 1/2 can of milk and pour over top before baking. Cover and bake 1 hour at 350°. Sprinkle cheese over top for last 10 minutes of baking.
Cook noodles per package directions. Rinse under cold water. Add remaining ingredients and toss gently.