HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cabbage and carrots in a large bowl. Sprinkle with sugar, salt and pepper; toss gently. Stir in mayonnaise. Cover and chill thoroughly. Yields 6 to 8 servings.
Cream sugars, butter and eggs. Add vanilla, sifted dry ingredients and nuts. Form into rolls. Refrigerate. Slice and bake in moderate oven, 350°, for 12 to 15 minutes or until done.
Quarter potatoes. Cut beans in half. In a 4 1/2-quart pot, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender. Drain in large strainer. Transfer vegetable mixture into a large salad bowl. Pour dressing over vegetables; let stand 10 minutes to cool. Mix well to coat vegetables. Cover and chill in refrigerator for several hours or overnight.
Preheat oven to 350°. Mix cake mix, 1/3 cup butter and egg together. Press into ungreased cake pan. Bake for 15 minutes and while hot put marshmallows on top.
In a saucepan, add 1/2 cup water. Heat until hot. Mix sugar, salt, cocoa and flour well. Add to the hot water. Cook until thick. Take off heat. Add 1 1/2 tablespoons butter and 1/2 teaspoon vanilla.
Brown onion, hamburger and green pepper. Drain. Put in saucepan or slow cooker. Add Worcestershire sauce and mix. Add rest of ingredients. Stir. Cook 45 minutes on low.
Shred first four ingredients in food processor. In mixing bowl, add last three ingredients with slaw mixture. Mix well. Place in refrigerator. For best results, leave overnight.
Beat egg whites with cream of tartar until stiff but not dry. Add sugar 2 tablespoons at a time, beating constantly. Add flavoring and nuts. Line cookie sheet with foil or brown paper. Drop meringues by rounded teaspoons or larger if desired. Bake at 275° for 45 to 50 minutes. Meringues should be slightly browned. Remove from oven and place meringues on rack to cool.
Brown hamburger and onion together in large pan; add soups, catsup, salt, pepper and sugar. Let simmer while cooking wide lasagne noodles. Layer in separate loaf or cake pan the meat, noodles and Mozzarella cheese. Cook at 300° for 45 minutes to 1 hour.
Mix cake mix, apple pie filling and eggs. In separate bowl, mix cinnamon and sugar. Grease a 9 x 12-inch cake pan. Spread half of cake mixture in pan. Sprinkle half the cinnamon and sugar on top. Repeat layers. Bake in a 350° oven for 35 to 40 minutes. Serve warm or cold.
Preheat oven to 350°. Grease and flour tube pan. Mix all ingredients together. Pour into pan and bake for 1 hour or until done.
Mix all ingredients well. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Boil water and sugar. Add water to syrup. Add juices and cool. Add ginger ale and sherbet when served.
Open salmon and drain juice. Set aside. Remove bones. In mixing bowl mash salmon well. Add beaten egg to salmon; mix well with fork. Add juice from salmon to flour and pepper. Add cracker crumbs to flour mixture, then add to salmon. Melt shortening in frying pan and fry salmon patties. Fry to golden brown.
In a small saucepan, saute onion in oil until transparent. Add remaining ingredients except spareribs. Mix well. Simmer 15 minutes. Pour over spareribs in a large glass baking dish; let stand 1 hour, turning occasionally. Arrange on shallow rack or broiler pan. Bake at 350° for about 1 1/2 to 2 hours. Turn ribs and baste with remaining barbecue sauce two or three times during baking. Cut in portions to serve. Makes 4 servings.
Mix together. Shape into 24 small balls. Press into small muffin tins and work up around sides, making a small cup.
Bake in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Very, very good.
In large bowl, fold lemonade, Cool Whip and milk. Pour into pie crusts and chill. Makes 2 pies.
Soften cream cheese. Slice beef into very small pieces. Mix thoroughly all ingredients. Cool until stiff. Form into a ball.
Combine ham bone, water, peas, carrots, onion and bay leaf in a large kettle. Bring to boiling; cover. Simmer 1 hour until peas are soft. Remove ham bone; cut off bits of meat and add to soup. Taste and season with salt and pepper if needed. Remove bay leaf.
Brown meat in fat. Add rest of ingredients. Cook at 250° for 2 hours. Serve on toasted hamburger buns.
Pour 1/2 of water, cider and juice in pot. Add several sticks cinnamon, ginger, cloves and nutmeg. Boil slowly. When it begins to boil down, add the rest of liquids. Add remaining spices, depending on how strong you wish the smell.
Combine cake mix, oil, sugar and buttermilk. Add eggs one at a time. Add poppy seed. Pour into a well-greased and lightly floured Bundt pan. Bake at 350° for 1 hour.
Cut celery leaves from stalks; reserve stalks. Combine tops in 6 cups water, chicken, bay leaf, 1 teaspoon salt, and pepper in Dutch oven. Cover and simmer 1 hour or until chicken is tender. Remove chicken; chill and cut in bite size pieces. Combine broth, potatoes, carrots, onions and celery; cook until tender. Dissolve cornstarch in 1/4 cup water. Stir into vegetable and broth mixture and cook until clear and thick. Stir in chicken. Put into 3-quart greased casserole. Combine flour, milk, oil and remaining salt. Stir and spoon into mounds over top of chicken mixture. Sprinkle with paprika. Bake at 450° for 15 minutes.
Blend cream cheese and butter together until smooth. Add chicken, salt, pepper, milk, onions and pimentos. Stir. Separate rolls into four rectangles. Seal perforations. Spoon 1/2 cup chicken mixture into center and pull four corners of dough to center and seal. Brush tops with butter and sprinkle on crushed croutons. Bake on cookie sheet at 350° for 20 to 25 minutes. Yields 4 servings.
Combine ingredients with hands. Mix well. Will be dry. Pinch off small pieces and roll into balls. Bake 15 to 20 minutes at 350°.
Mix sugar, butter and eggs. Add flour, salt and baking powder. Mix soda with sour milk. Add vanilla. Mix all ingredients together. Spread in 9-inch round pans, a small amount in each pan. Makes 8 or 9 layers. Bake 10 minutes in a 350° oven. When the layers are done, turn out on flat dish one layer at a time. Spread applesauce between layers and stack.
Stir together. Pat down in large 9 x 13-inch pan. Bake at 400° for 15 minutes. Stir again. Pat down and chill.
Mix all ingredients; pour into ungreased loaf pan. Bake at 350° for 45 to 50 minutes.
In small saucepan, dissolve the lemon jello in 1/2 cup of boiling water. Have cream cheese at room temperature or soften in microwave. Add cream cheese and marshmallows, cut up, to the jello mixture and stir over low heat until dissolved completely. Cool.
Dice 8 to 10 whole pieces of chicken. Cut sausage into rounds (may use shrimp). Saut chicken and sausage until you think chicken is nearly done.
Mix bran, applesauce, egg product and molasses; let stand 5 minutes. Blend flour, baking soda and cinnamon; set aside. With mixer, beat sugar and margarine until creamy. Beat in bran mixture until smooth. Blend in flour mixture; stir in raisins. Spread batter evenly in ungreased 15 x 10 x 1-inch baking pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack. Sprinkle with confectioners sugar if desired; cut into 48 (2 x 1-inch) bars.
Grind pears, peppers and onions with coarse blade of food chopper. Add salt, sugar and vinegar. Boil well for 10 to 15 minutes. Put into hot sterilized jars and seal. Makes about 6 pints.
Grease 12 muffin cups. Combine bran cereal and milk in a large bowl. Let stand for 5 minutes. Add raisins, butter, brown sugar, molasses and egg to cereal; mix well. Stir in flour until moistened. Batter will be lumpy. Do not overmix. Fill muffin cups 2/3 to 3/4 full. Bake at 400° for 12 to 15 minutes.
Brown the ground turkey. Cook the instant rice according to directions using a microwave-safe casserole dish. Combine the ground turkey, rice, tomatoes and beans. Microwave 3 to 4 minutes, until hot.
Mix all ingredients and spread thinly on tortillas. Roll up. Refrigerate for 1 hour. Slice into bite-size pieces. Dip in salsa.
Combine all ingredients. Put in pie shell and cover with the other shell. Bake at 350° for 1 hour. Serves 4 to 6.
Boil sweet potatoes until fairly tender, but not done. Allow the potatoes to cool. Skin them and cut lengthwise in halves. Arrange the pieces in one layer in a buttered baking dish or shallow pan; do not pack too closely. Boil corn syrup or maple syrup, brown sugar, butter and salt until thickened. Pour the syrup over the potatoes. Bake in 300° oven 45 minutes to one hour, turning pieces carefully and browning on both sides.
Crumble wafers. Put half of the crumbs in bottom of 13 x 9 x 2-inch pan. Whip butter, sugar, vanilla and eggs together until light and creamy. Spread over crumbs. Add whipped cream and spread. Next add strawberries. Mix other half of crumbs and pecans and spread over top. Chill overnight.
Mix the sugar, cocoa and flour, then add the milk. Blend and cook on top of stove until it begins to boil and get thick.
Combine ingredients in large bowl. Pour into large baking dish. Bake at 350° for 30 minutes.
Combine cracker crumbs, sugar, margarine and peanut butter. Pat into greased 11 x 9-inch baking pan. Melt chocolate over low heat. Spread over crumb mixture. Refrigerate until cool. Cut into squares.
Mix all ingredients (will be stiff batter). Spread in 13 x 9-inch pan, greased and floured. Bake at 350° for 25 to 30 minutes. Do not overcook. These brownies are chewy. Store in airtight container.
Place caramels, milk and margarine in 1-quart glass measuring cup or casserole dish. Heat on Full power two to three minutes or until caramels are melted.
Sift flour, sugar, salt, soda and baking powder all together and cut in shortening. Dissolve yeast in warm water. Add yeast and buttermilk and mix well. Dough will keep 2 days or longer, covered in the refrigerator.
Mix together chicken, soup, mayonnaise, vegetables, rice, juice, onion, mushrooms and almonds in greased 2-quart casserole. Sprinkle cornflakes and butter on top. Bake 30 minutes at 350°.
Brown meat, drain off fat. Mix all ingredients together. Cook at 350° for 35 minutes.
In a large punch bowl, mix cranberry juice cocktail, lemonade concentrate, orange juice concentrate and water. Just before serving, add ginger ale. Garnish with lemon and orange slices. Makes 36 (4 ounce) servings.
Stir-fry vegetables 5 to 15 minutes. Mix cheeses. Place 1/2 of noodles in a 10 1/2 x 15-inch greased pan. Add half of vegetables, tomato pieces and puree, then 1/2 of cheeses. Repeat. Cover pan with foil. Bake at 350° for 1 hour (approximately). Let stand 1/2 hour.
Cook sugar, margarine, cream and vanilla until it forms a soft ball in cold water, then you add peanut butter and Marshmallow Creme and beat. Pour into greased 11 1/2 x 7 1/2 x 7/8-inch pan. Set in refrigerator until cold.
Combine the granola, flour, cinnamon and salt; set aside. Beat 4 egg yolks and then add the water and honey. Combine the dry and wet ingredients and mix well. Beat 4 egg whites until stiff and fold into the batter. Drop by teaspoonfuls onto greased cookie sheet. Bake 30 minutes at 350°.
Melt peanut butter and butterscotch pieces in a double boiler over (not boiling) water, stirring until blended.
Melt margarine. Beat with sugar and egg. Add apples and spice. Bake in an unbaked frozen pie shell at 350° for 45 to 55 minutes. Use Cool Whip or ice cream on slices.
Rinse barley 3 times; parboil 1 1/2 hours, then rinse and drain. Saute onions until clear in margarine. Add mushrooms to onions; saute until mushrooms are tender. Combine onions, mushrooms, barley and chicken stock. Pour into greased baking dish. Sprinkle with garlic powder. Bake at 350° for 3/4 hour.
Brown chops in oil over medium-high heat for about 8 minutes. Remove. Add onions and green pepper; cover and cook 3 minutes. Add tomato, garlic, spices, salt and rice; stir 1 minute. Add stock; cover and simmer 5 minutes. Add chops and any accumulated juices. Cover and cook until rice is done and chops are cooked through, about 20 minutes. Sprinkle with olives and parsley.
Heat cream with sugar; soak gelatin in cold water; combine with hot cream. Cool until slightly thickened. Whip sour cream and vanilla and combine as first mixture congeals. Pour into ring mold. Chill until firm.
Combine all ingredients, except chips, in a 1 1/2-quart casserole dish. Bake at 300° for 15 to 20 minutes. Serve hot with chips.
Preheat oven to 375°. Combine chocolate chips and water, melt. Sift together flour, baking soda and salt; set aside. Blend sugar, butter and vanilla. Beat in eggs, one at a time. Blend in melted chocolate. Stir in alternately flour mixture and buttermilk. Pour into 2 greased and floured 9 or 10-inch pans. Bake 25 to 30 minutes or until tested done.
Preheat oven to 350°. Sift together flour, baking soda and salt; set aside. Cream together shortening and peanut butter. Add sugar and brown sugar; cream well. Add egg, milk and vanilla; beat well. Blend in dry ingredients. Shape by teaspoonful into balls. Bake on ungreased cookie sheet at 375° for 8 minutes. Remove promptly. Place unwrapped Hershey Kiss in center of each cookie until cookie cracks. Return to oven for 3 minutes.
Drain beets. Save liquid. Mix sugar, cornstarch and salt. Add vinegar and beet liquid. Cook, stirring constantly, until thick and clear. Add beets and oleo. Heat.
Pour 1 cup boiling water over the dates and soda. Let stand at least 1/2 hour or more. Blend the margarine, sugar, egg, vanilla, baking powder and salt. Add dates and water. Pour into a greased 8 x 8-inch pan. Bake at 350° for 30 to 35 minutes.
Soften cream cheese. Add well drained pineapple and rest of ingredients. Wrap in wax paper to chill. Reserve some of the nuts to roll ball in after it has chilled.
Spread half of the onion on bottom of large mixing bowl. Spread crab meat on top of onion. Spread the remaining onion on top of crab meat. Pour oil on mixture to be followed by vinegar and ice water. Salt and pepper to taste. Marinate for 12 hours. Salad should be tossed, not stirred.
Mix together ingredients except for small amount of cheese to sprinkle on top. Put mixture into small baking container and sprinkle top with remaining cheese. Bake at 350° for 15 minutes or until bubbling.
Mix melted butter and vanilla wafer crumbs. Form crust in pan. Bake at 350° for 20 minutes. While crust is cooking, mix eggs, cream cheese, granulated sugar and lemon juice. Fill cooked crust with filling. Return to oven for 75 minutes (1 hour and 15 minutes). Turn off oven; mix sour cream and powdered sugar. Pour over cheesecake and return to cooling oven. Remove in 15 minutes.
Grease 8 -inch or 9-inch square casserole. Place chicken breasts in bottom of casserole. Top each breast with 4 slices of sandwich beef. Mix soup, sour cream, mushrooms and almonds; pour over chicken and beef. Bake uncovered at 325° for one hour.
Melt margarine; mix with cracker crumbs. Whip Dream Whip with sugar, vanilla, 3/4 cup milk and cream cheese. In a 2-quart Pyrex dish, put a layer of crumb mixture, 1/2 of the Dream Whip mixture and cherry pie filling. Add rest of the Dream Whip mixture; place layer of crumbs on top. Chill. Makes 12 servings.
Mix pineapple tidbits and marshmallows together; cover and refrigerate. Stir together vinegar, sugar, egg and flour and cook until thick. Let dressing mixture cool. Add diced apples to large mixing bowl. Stir in pineapple mixture and cooled dressing. Stir in peanuts and Cool Whip.
Mix all ingredients together. Cook until the peanuts pop open. Add 1/2 teaspoon of baking soda. Stir and pour on a buttered dish or greased tinfoil. When cool, break into pieces.
Mix soups and rice in crock-pot. Place chicken on top of mixture and add chopped celery. Cook for 3 hours on high or 4 hours on low. Serves 4.
Set hash browns aside to thaw. Leaving a handful of cheese to top casserole, stir all remaining ingredients together in a large bowl. Stir in hash browns until all are coated. Pour into a 2 1/2-quart casserole dish. Top with remaining cheese and chives. Bake in 350° oven for 1 hour.
Cook noodles as directed on package, then add to next seven ingredients. Mix Good Seasons Italian dressing as directed on package and add garlic. Toss salad and dressing and marinate overnight.
Combine dry ingredients. Combine wet ingredients. Mix together. Bake in two loaf pans until done at 350°.
Combine sour cream, brown sugar and amaretto; mix well. Fold in sliced strawberries. Spoon in serving dish; garnish with whole berries.
Mix cheese and chiles. Spread over tortillas. Roll up and cut into bite size pieces. Chill 2 hours. Serve with picante sauce (mild).
Saute celery, bell pepper and garlic in cooking oil. Add smothered okra, Ro-Tel tomatoes, seasoning, bay leaf, Worcestershire sauce and bouillon mixture into a large pot. Then stir in seafood. Cook for about 1 to 1 1/2 hours, until seafood is tender. If not spicy enough, add Tabasco sauce to taste. Add parsley and serve over rice. Remove bay leaf when cooked. Serves four to six persons.
Mix directly into punch bowl and serve immediately. Don't mix ahead or it will go flat. Raspberries will give a lovely pink tint and add a bit of flavor.
In large pan cook and stir ground beef, onion and celery until meat is browned. Dissolve bouillon cubes in boiling water; stir bouillon and remaining ingredients into meat mixture. Cover; bake 1 hour and 15 minutes at 375°. Makes 12 servings.
Place rhubarb in greased baking dish. Combine 1/2 cup sugar, cornstarch and water; cook and stir until thick and clear. Add vanilla and pour over rhubarb. Combine remaining ingredients; sprinkle over rhubarb. Bake in moderate oven (350°) for 40 to 45 minutes. Serve warm, plain or with whipped cream.
Mix sour cream and cream cheese; spread on bottom of large pan. Spoon sauce on cheese layer.	Top with any or all toppings. Top with cheese.
Mix first 7 ingredients together. Add ground meat, mixing thoroughly. Form into large ball and place into baking receptacle. Iron skillet works nicely.	Bake at 350° for 1 1/2 hours. Enjoy.
Peel and mash avocados; add onion and mix well. Add other ingredients and mix well.
Cook together ground beef and onion. Pour off excess grease. Cook noodles in salt water for 20 minutes; drain. Heat mushrooms on top of stove. Combine all ingredients and bake 1 hour at 300°. Put buttered corn flakes on top.
Combine ingredients in baking dish and add bacon on top. Bake at 350 degrees for 30 minutes.
Melt butterscotch morsels with peanut butter, stirring until blended (in double boiler). Stir in Rice Krispies. Press 1/2 into 8-inch pan. Chill. Set remainder aside.
Mix all together and store in airtight container. Use 2 to 3 teaspoons for 1 cup boiling water.
Melt chocolate and butter in saucepan over very low heat, stirring constantly. Cool slightly. Beat eggs, sugar and vanilla in large mixer bowl on high speed for 10 minutes. Blend in chocolate mixture on low speed. Add flour, beating just to blend. Stir in nuts. Spread in greased 13 x 9-inch pan. Bake at 375° for 35 to 40 minutes. (Do not overbake.) Cool in pan; cut into squares. Makes 24 to 32.
Preheat oven to 325°. Melt butter. Stir in flour until blended. Gradually stir in chicken bouillon or 1 cup bouillon and 1 cup cream. Add parsley, bread crumbs, egg yolks, lobster meat, salt and pepper. Whip the egg whites until stiff, but not dry. Fold lightly into the other ingredients. Bake the lobster mixture in a well oiled 9-inch ring mold until firm, about 20 minutes. Unmold and serve with Mushroom Sauce.
Put a lettuce leaf on a plate. Put pear half on lettuce leaf, upside down. Add 2 cloves for eyes, 2 almond halves for ears and 1 teaspoon cottage cheese for tail.
Prepare 1 package 1 layer size yellow cake mix according to package directions. Pour batter into greased 9 x 9 x 2-inch pan. Bake at 350° for about 25 minutes, or until done. Cool.
Dissolve jello in boiling water. Stir in pineapple, cranberry sauce and wine. Chill until slightly thick. Fold in pecans. Place in 2-quart dish.
Preheat oven to 400°. Shred cheese in food processor; add flour, caraway seed, pepper, salt, mustard and butter. Process until mixture resembles coarse crumbs. With processor running, add ice water. Process until dough forms a ball.
Mix apples in 1/4 cup sugar and 1/2 teaspoon cinnamon in a buttered dish.
Place roast in a heavy roasting pan. Mix soup, Coke, soup mix and water and pour over roast. Bake covered at 350° until roast is tender and gravy has thickened.
Cook sausage, onion and thyme in skillet until sausage is browned, stirring to separate meat. Pour off fat. Stir in soup, tomatoes and vegetables. Heat to a boil. Remove from heat. Add stuffing. Mix lightly. Spoon into 1 1/2-quart baking dish. Bake at 350° for 30 minutes or until hot throughout. Serves 6.
Spray loaf pan with nonstick coating. In large mixing bowl, stir together the flour, baking powder, baking soda and salt. In medium mixing bowl, stir together beaten egg whites, banana, sugar, cooking oil and lemon peel. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into prepared pan. Bake at 350° about 50 minutes or until wooden toothpick inserted in middle comes out clean. Cool in pan for 10 minutes, then remove from pan.
Cover unopened can of milk with water in a deep boiler. Bring to a rolling boil for 2 hours and 15 minutes. Keep adding water to keep can covered. Let can cool 30 minutes in cool water and open. Pour over sliced bananas in cooked pie shell. Cool completely and top with Cool Whip.
Stir cream cheese until soft. Gradually blend in 1/2 cup milk until mixture is very smooth. Add remaining milk and pudding mix. Beat slowly with eggbeater for 1 minute. Pour at once into cooled crust.
Make a paste of the oleo, powdered sugar and flour. Press into a long baking dish; bake for 15 minutes at 325°. Mix 2 cups sugar, flour, baking powder, eggs, lemon juice and grated rind together. Pour into hot crust. Bake for 25 minutes at 350°. Sprinkle powdered sugar on top while hot.
Cut round steak into serving pieces and pound flour on both sides. Brown in skillet and slice onion on top. Heat mushroom soup in saucepan with 1 can of water, add can of mushrooms. Put on steak and bake in oven for 3 hours at 300°.
Cook ground beef in a pan. Season with 1/2 the mount of chili powder, onion powder, salt, and pepper. Drain fat from ground beef. Set aside. In a 3 quart pan, mix in tomato sauce. kidney beans, water, remaining chili powder, onion powder, salt, and black pepper. Add ground beef. Mix well. Add slices of green pepper and onion. Heat covered on low for 30 minutes, stirring occasionally. Remove green pepper and onion before serving.
Cook cake mix as directed on package. Cool. Combine sour cream, Cool Whip and vanilla. Frost cake with this mixture. Put pie filling on top of cake. Refrigerate.
Bake potatoes in a 500° oven for 1 hour or in microwave. Cut baked potatoes in half and scoop out center, leaving 1/4-inch shell. Deep fry potato skins 3 to 4 minutes. Drain on paper towel, then season to taste. Fill potato halves with cheeses. Sprinkle with onion and bacon. Place under broiler 2 to 3 minutes. Top with sour cream.
Cut butter into flour; add cheese and seasonings. Fold in cereal. Drop by small rounds on ungreased cookie sheet and flatten with spoon. Bake at 350° for about 15 minutes.
Peel and cut eggplant into 1/4-inch slices. Dip each slice in eggs, then coat with bread. In large skillet, heat oil. Cook eggplant 2 to 3 minutes on each side. Drain on paper towel. Spread 1/3 cup sauce over bottom of a 13 x 9-inch baking dish. Arrange half of eggplant slices in dish. Cover with half of sauce, Mozzarella and Parmesan cheeses. Repeat layers with remaining eggplant, sauce and cheeses. Cover with foil.
Combine all the ingredients except potato chips. Top with crushed potato chips. Bake 30 minutes at 350°.
Heat soup in medium saucepan, add cream cheese and blend until it disappears. Dissolve the gelatine packets in the hot water, add to mixture and set aside to cool. Add the rest of the ingredients into the pot of tomato mixture. Blend until well mixed. Turn mixture into a large mold and refrigerate for about 8 hours.
Mix chicken, soup, enchilada sauce and green chiles. Line a casserole dish with 1/2 chips. Pour chicken mix over top. Top with remaining chips and all the cheese. Bake at 375° for 30 minutes.