HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coarsely chop (with a knife or grater) the cabbage. Cook and rinse the noodles. Melt butter in a large deep skillet or large saucepan. Add paprika, garlic and onion. Add cabbage. Cook slowly until the cabbage is cooked (15 minutes). Stir in cooked noodles. Cook and stir until mixture is hot. Cover; let set 1/2 hour. Warm and serve.
Salt, pepper, flour and fry chicken. Make a brown gravy where chicken was fried. To this, add all ingredients, except rice, almonds and currants; add the fried chicken. Let cook slowly with lid on for 30 to 40 minutes. Cook the rice. When the chicken is done, pour over rice. Top with the toasted almonds and currants that have been boiled a few minutes. This is a really delectable dish.
Cook turkey and onion until turkey is lightly browned and onion is tender. Drain off fat, add turkey mixture and remaining ingredients to a 3 1/2 or 4-quart slow electric crockery cooker. Cover and cook on high heat setting for 4 to 5 hours, or on low heat setting for 8 to 10 hours.
After stirring together, add oatmeal mixture; stir and pour into sheet pan. Bake at 375° for 30 minutes.
Combine everything except flour, baking powder and soda. Heat until boiling and simmer 5 minutes; set aside to cool. Dissolve baking soda in 2 teaspoons hot water; pour into cooled mixture. Add flour and baking powder; stir until blended. Bake in greased 8 x 12 pan at 350° for 25 minutes. Ice with Penuche Icing.
Mix sugar, salt, flour and milk in a saucepan and cook over medium heat. Add beaten egg yolks. Cook until thick, then add vanilla and peanut butter. Pour into baked crust.
Cream butter and sugar together. Beat in eggs, one at a time. Stir in pineapple. Fold in bread. Bake, uncovered, for 1 hour. This is a perfect side dish with baked ham.
In very large bowl, combine all ingredients. Mix well. Form into three small loaves. Place all three loaves into a foil lined baking pan. Bake at 350° for approximately 1 hour. One loaf serves 3 to 4. (Freezer other 2 loaves for later use.)
Cut carrots, celery, onion and potatoes into bite size pieces. Place one piece of chicken and 1/4 vegetables on each of four pieces of foil. Add a pat of butter and salt and pepper. Bring foil up over chicken and fold edges tightly. Bake at 350° for 1 hour or until chicken and vegetables are tender.
Mix the sugar and the cornstarch in two-quart saucepan. Stir in water slowly until smooth. Add sliced berries. Cook and stir over medium heat until thick and clear. Add red food coloring; cool. Stir in remaining berries, saving 1/4 cup for garnish.
Preheat oven to 400°. Clean and rinse fish; allow to drain. Sprinkle lightly with salt. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion and lemon juice. Stuff and wrap each fish separately in aluminum foil, sealing the edges carefully. Bake 20 minutes. Unwrap; remove to hot platter. Garnish with parsley and lemon juice or slices.
In 9 x 13-inch baking dish, mix vegetables together. Dot with margarine. Sprinkle with Italian seasoning. Cover with foil. Bake at 350° for 45 minutes or until onions and zucchini are translucent.
Add together all liquid, then all dry ingredients. Set aside. Peel and dice apples, add cinnamon, sugar and 1/4 cup flour. Mix well. In greased and floured tube pan, place a layer of batter, then a layer of apples. Sprinkle with leftover cinnamon mixture. Repeat, ending with apples on top. Bake at 350° for 1 1/2 hours.
Clean and wash shrimp; fry in hot oil. When they turn pink, add minced onion, pounded garlic and ground pepper; allow to cook slightly. Add chopped parsley, ground red pepper with its liquid, tomato sauce, ketchup, bay leaf, wine, salt, Accent, ground pepper, Worcestershire sauce and Tabasco sauce. Allow to cook for 25 to 30 minutes on medium heat. Serves six. "Cuba!"
Mix sugar and flour. Beat eggs and add to sugar mixture. Pour in melted margarine. Add milk and vanilla; mix. Sprinkle top of custard with nutmeg. Makes 2.
Cook spinach according to package directions, omitting salt. Drain, reserving 1/2 cup spinach liquid. Melt butter and saute onion until tender. Add flour and mix well. Add milk and reserved spinach liquid. Add seasoning and Worcestershire sauce. Add cheese (cut in small pieces) and melt. Add spinach. Put in 1-quart buttered casserole dish and top with 2 cups buttered bread crumbs. Bake at 350° until bubbly.
Combine ingredients, except biscuits, and cook in microwave for 1 minute. Stir to mix well butter, sugar and seasonings. Add the quartered biscuits and stir to coat. Place in microwave and cook on Full power for 2 1/2 to 3 minutes or until top springs back when lightly touched. Let stand for 2 minutes. Invert ring onto serving platter and serve immediately. Bake in ring-shaped pan. Yields 1 ring cake.
Place potatoes in a large saucepan; cover with water. Cover and bring to boil. Cook for 20 to 25 minutes or until very tender; drain well. In mixing bowl, mash potatoes. Add cream cheese, Cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-quart baking dish. Cover and bake at 350° for 40 to 45 minutes or until heated through. Sprinkle with additional cheese, if desired. Yield: 10 servings.
Mix rice and chicken noodle soup with boiling water; set aside. In large heavy skillet, brown sausage, onion, celery and bell pepper. Mix with rice mixture. Place in large casserole dish and bake at 350° for 35 to 45 minutes. Sprinkle with sliced almonds over top.
Melt 1 stick margarine. Mix in crumbs and pack in 9 x 13-inch pan. Refrigerate until firm. Mix 2 sticks margarine, eggs, powdered sugar and vanilla. Beat with mixer at high speed for 15 to 20 minutes. Spread over crust. Add pineapple and sliced bananas in layers. Top with Cool Whip and sprinkle nuts and cherries on top. Refrigerate.
Brown beef, onion and garlic. Stir in tomato sauce, water and seasonings. Grease a 3-quart casserole dish, then alternate layers of meat, beans and corn chips. Bake covered at 350° for 30 minutes. Uncover and top with cheese, then bake for 10 minutes more. Garnish with grated cheese, shredded lettuce, chopped onion, chopped tomato and chopped jalapenos.
Preheat oven to 350°. Mix sugar, cream cheese and margarine until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake for 1 hour, or until wooden toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Glaze with combined powdered sugar and milk. Garnish with pecan halves or red maraschino halves, if desired.
Mix together the cream cheese and mayonnaise. Spread on slices of luncheon ham (Dak). Place 1/8 dill pickle, sliced lengthwise, on short side of ham. Roll up and slice. Hold together with toothpicks. Green onion may be substituted for pickle.
Before going to bed, place frozen dough balls into a large greased Bundt pan. Mix sugars and cinnamon and sprinkle over rolls. Sprinkle with finely chopped pecans. Melt margarine; cool slightly and drizzle on top. Cover loosely with folded tent of foil. Place in cold oven.
Cream together the sugar and butter. Stir in beaten egg yolks, flour, grated rind, lemon juice and milk. Fold in stiffly beaten egg whites. Pour in pie shell and bake 10 minutes at 450°. Reduce to 325° and bake for 20 minutes.
In a 9 x 13-inch pan, melt butter. Let cool slightly. Sprinkle cracker crumbs in pan, then sprinkle each of the following over the crumbs, one upon the other: chocolate chips, butterscotch chips, coconut and nuts. Pour milk over all; do not mix or stir. Bake at 350° for 25 minutes. Cool and cut in squares.
Spread margarine in Teflon pan. Add sugar and cream, then add chocolate and let this mixture reach a temperature of 235° on medium heat. Remove from stove and add peanut butter and vanilla. Place pan in 1-inch of cold water and whip candy until it begins to thicken. Spread into a buttered dish. Slice when cool. Makes 12 pieces.
Halve the 2 hens. Place 1/4 of green onion under each half and dot with butter. Place in greased baking dish. Pour orange juice, thawed, and equal amounts of white wine (use juice can for measuring) over hens. Bake 15 minutes at 350°. Turn up oven for a few minutes to brown.
Combine crumbs, pecans and melted butter or margarine; press onto bottom and up 1 1/2-inches up the sides of a 9-inch spring-form pan. Bake at 350° for 10 minutes.
Sift cornmeal and flour. Add eggs, butter and milk. Mix into soft dough. Cook until brown. Crumble bread into a large bowl. Add onion, celery, salt, pepper, sage and turkey broth. Mix well. If too dry, add more broth. Bake in shallow pan at 400° for 15 to 25 minutes.
Combine beaten eggs, melted butter, sugar, baking chocolate and vanilla. Beat well and blend in 1 cup flour. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix together flour and salt. Add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork in stirring motion. Gather pastry into a ball and place in pie tin. With tips of fingers, spread pastry along bottom and sides of pie tin, shaping a high fluted edge. Makes 1 (9-inch) pie shell. For baked shell, prick with fork deeply and at close intervals on sides and bottom. Bake in preheated 450° oven for 12 to 15 minutes or until golden brown.
Roll out bottom crust of pastry to fit 9-inch pie plate. Break crackers coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool.
Prepare pie filling with milk as directed on package for pie. Measure 1 cup filling; set aside. Pour a thin layer of remaining filling into pie shell. Cut bananas into slices and arrange on top of filling. Top with the remaining filling. Blend whipped topping into the 1 cup filling that was set aside. Spread over pie. Chill for 3 hours. Garnish with remaining bananas and additional whipped topping.
Pour liquid starch over Elmers glue already in pie tin, a little at a time, mixing with hands.
Gently combine peas, beans, pimento, celery, mushrooms, onion and green pepper in a medium-large bowl. Combine remaining ingredients and carefully toss with vegetable mixture to coat evenly.
In a covered 6-quart Dutch oven, cook garlic, celery, onion and carrot in butter over medium-low heat about 10 minutes. Stir in chicken broth and water. Heat to boiling. Reduce heat and stir in tortellini. Cover and simmer for 20 minutes, stirring occasionally, or until tortellini are tender.
Cut artichokes into thirds. Make a paste from the cheese, mayo and oregano. Place artichoke thirds on bread and cover with paste. Bake at 350° until cheese is bubbly.
Melt butter. Stir in sugar, syrup and salt on medium-high heat; bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Then remove from heat, stir in soda and vanilla. Put popcorn in large baking pan. Pour caramel over corn and mix. Turn into shallow pan and bake at 250° for 1 hour, stirring every 15 minutes. Take out and spread on wax paper until cool.
Heat apples and water to boiling over medium heat; reduce heat. Simmer, uncovered, stirring occasionally to break up apples, until tender, 5 to 10 minutes. Stir in remaining ingredients; heat to boil. Boil and stir for 1 minute. Makes 4 servings (1 cup each). Each serving contains 190 calories.
Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and shortening. Beat until fairly smooth, about 1 minute. Bake in greased 8-inch square baking pan in preheated hot oven (425°) for 20 to 25 minutes. Makes about 9 servings.
Beat yolks with salt until thick. Gradually add sugar; beat until thick and puffy. Add hot milk; mix.
Drain the clams, reserving the liquid. Place the potatoes, onions and bacon in a saucepan and cover them with the clam liquid and water (just cover). Cover and simmer until potatoes are tender.
Melt 1/2 stick butter; pour in fruit and juice. Mix sugar, flour and milk; stir. Pour on top of fruit. Bake at 350° for 30 minutes.
Cream butter and sugar. Add eggs, 1 at a time. Add sifted dry ingredients alternately with milk. Add vanilla. Mash 1/2 cup blueberries into mixture with wooden spoon. Add rest of blueberries in and stir carefully.
Stir together the sugar, salt and mayonnaise and add to the cabbage, pineapple and marshmallows.
Combine broth and rice. Heat to boiling. Cover and cook until rice is tender. Stir occasionally. Add mixed vegetables, chicken and parsley. Heat thoroughly, stirring occasionally. Serves 4.
Combine caramels and 1/3 cup of the evaporated milk. Melt and set aside. In a large mixing bowl combine dry cake mix, 3/4 cup melted butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough holds together. Press half of dough into a greased and floured 9 x 13-inch pan. Baked at 350° for 6 minutes. Sprinkle chocolate chips over crust. Spread melted caramels over chips. Crumble the rest of dough on top and bake 15 minutes more.
Arrange fillets in baking dish in a single layer. In small dish, combine lemon juice, margarine and basil. Drizzle over fish. Sprinkle with pepper. Bake, uncovered, in 450° oven for 8 or 10 minutes or until fish flakes easily with fork. Sprinkle with herbs or parsley.
Cream butter and sugar; add remaining ingredients; blend well. Pour mixture over 9 to 12 sliced peaches in a 9 x 13-inch pan. Sprinkle 1 cup sugar over batter and pour 1/2 cup water over all. Bake at 350° for 45 minutes to 1 hour until brown and bubbly.
Put 3 tablespoons of white sugar in a heavy frying pan (iron skillet works great) and burn to a real dark brown, stirring all the time. Remove from fire and immediately add the boiling water. Let this cool before using in cake.
Melt butter in small saucepan. Add all ingredients and simmer 5 minutes. Brush on chicken parts. Place in oblong dish. Sprinkle with grated Parmesan and paprika. Bake at 350° for 50 to 60 minutes.
Spread bean dip on platter. Spread guacamole dip over bean dip. Mix sour cream and salsa; spread over guacamole. Sprinkle chopped tomatoes over top and cover with grated cheese. Arrange chips around edge of platter like flower petals.
Cook pasta according to package directions. Add remaining ingredients and mix gently but well. Refrigerate before serving.
Sift flour and baking powder together. Cream margarine and sugar. Add egg and beat well. Add milk and flour. Peel and slice peaches (enough to make 1 quart). Sweeten lightly with sugar and sprinkle with 2 tablespoons lemon juice. Place in baking dish. Spoon the batter over the fruit and bake at 375° until crust is brown (about 30 minutes).
Blend eggs, sugar, salt and vanilla, gradually stirring in scalded milk. Bake at 350° for 35 to 40 minutes or until knife comes out clean.
Drain all the juices from the fruit. This yields about 3/4 gallon. This amount serves 20 to 25 people.
Sift together: the flour, baking soda, cream of tartar and salt. Combine with remaining ingredients and mix well. Chill the dough.
Cook lasagna until done. Saute green peppers, mushrooms and onions in butter for approximately 5 minutes. Add flour and blend in well. Add half and half and sherry wine. Stir until mixture is smooth. Add salt, black pepper, red pepper, egg yolks and processed cheese. Stir until cheese melts, then add shrimp and crabmeat. Mix Mozzarella and Parmesan in a bowl. Set aside. Put a thin layer of seafood sauce into the bottom of a large casserole dish. Place a layer of noodles next. Cover with a layer of sauce. Sprinkle with mixed cheese and spot with the Ricotta cheese. Repeat for second layer. Finish with noodles, cheese and sauce. Bake at 350° for approximately 40 minutes or until cheese is melted.
Cut steak into small pieces. Brown meat and onion in margarine; brown well. Add 1 to 1 1/4 cups water. Add green pepper; simmer 30 to 45 minutes. Serve over rice. Serves 4.
Fry ham until brown in iron or heavy skillet. Remove ham from pan. Pour grease of ham in bowl. Pour hot coffee into hot skillet. Pour coffee from skillet into bowl with ham grease. Gravy is delicious over hot grits or hot biscuits.
Combine the first 5 ingredients; mix on medium speed until smooth. Stir in the next 3 ingredients. Shape into 1-inch balls, then roll in the Macadamia nuts or toasted almonds. Makes 3 1/2 dozen.
Mix sugar, eggs, vanilla and flavoring. Bring milk to boil, then remove from heat. Combine milk with sugar/egg mixture. Pour this into baked pie shell. Sprinkle nutmeg on top. Bake at 350° for 30 minutes or until firm.
Beat flank steak. Marinate 4 hours in teriyaki sauce, turning over occasionally. Fry bacon 1/2 way. Place steak on flat surface. Sprinkle generously with Parmesan cheese. Lay bacon on top of steak and roll steak lengthwise. Hold rolled steak together with toothpicks and wrap in aluminum foil. Freeze 1 hour until firm. Cut into 1/2-inch pieces. Broil approximately 5 minutes per side for medium rare. To serve, pour teriyaki sauce over broiled steak. Serves 4.
Mix ingredients together. Pour into the bowl of lime gelatin; chill several hours, until gelatin sets. Serve on a bed of lettuce. Garnish with a little mayonnaise.
Combine all ingredients in a covered casserole dish. Place in 325° oven for 3 hours. Don't peek or stir. Serve over rice. Do not add salt, only pepper. Can be done in a crock-pot according to manufacturer's directions.
Use any size rectangular pan. Line bottom with vanilla wafers, 1 layer of vanilla pudding, 1 layer of vanilla wafers and 1 layer of vanilla pudding. Top with drained, sliced peaches side by side. Serve with milk.
Mix dry ingredients in pie plate. Add mixed liquids and mix in plate. Bake 12 to 15 minutes at 425°.
Heat oven to 350°. Trim excess fat from chops. Place chops in ungreased baking pan 8 x 8 x 2-inches, season with salt. Top each chop with 1 slice onion, 1 slice lemon, 1 tablespoon sugar and 1 tablespoon catsup. Cover tightly with aluminum foil and bake 30 minutes. Uncover, baste chops and bake until done, about 30 minutes. Makes 2 servings.
Place potatoes, onions and carrots in shallow, large baking dish. Blend cream cheese and milk in a blender. Pour over potatoes. Grind black pepper on top. Bake, covered, at 375° for 45 minutes or until potatoes are tender.
Cook sugar, Karo and water until syrup forms hard ball in cold water. Beat egg whites until they will cling to bowl when upside down. Syrup and egg whites should be ready at the same time. Add syrup to egg whites slowly, beating all the time until it will stand when dipped with a spoon onto a plate. Add nuts.
Cook all ingredients except pineapple until thick. Add pineapple and cook a little longer. Cool and put into a baked pie shell. Top with a meringue, or whipped cream.
Drain shrimp. Break into pieces and add grated cheese and onion. Mix well. Add salts, Worcestershire sauce and parsley flakes. Mix with mayonnaise. Refrigerate. Form into a ball and serve with crackers.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. In a large mixer bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle semi-sweet morsels and nuts.
Mix together and roll into 1/2-inch balls. Then roll in granulated sugar and press into molds.
Mix sugar, cocoa, white Karo syrup and milk together in a saucepan. Put on stove and cook to soft ball stage. Remove from heat and add vanilla and peanut butter. Stir mixture in the pan that is sitting in cold water. Stir until glossy and thicker. Pour into greased 9 x 13-inch pan. Cool, cut and serve.
Lightly brown meat in butter or margarine in heavy Dutch oven. Add garlic and onion and saute until transparent. Add salt, pepper and monosodium glutamate; stir in soup and water. Cover and simmer about 2 hours. Add other ingredients. Cover and cook on top of range until vegetables are tender (about 25 minutes). Serves 6.
Mix cheese spread, cream cheese and Cool Whip together. Toss with remaining ingredients. The pimento cheese spread gives this an unusual taste. Real good!
Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours. Fry bacon crisp and crumble. Saute onions in bacon fat. Add bacon and onions to soup mixture.
Mix ingredients as listed. Grease and flour 4 pound loaf pans. Bake at 350° for 50 to 60 minutes. Will freeze well.
Mix well; cook, stirring constantly, about 3 minutes or until it pulls away from pan and forms a ball in the middle.
Cook slowly chopped white onions in butter until soft. Add crabmeat and mushroom soup. Cook about 15 minutes. Serve with crackers.
Steam potatoes. Mash and mix with sugar, dash of salt and 1 teaspoon vanilla. Place corn flake crumbs in small bowl. Heap 1 tablespoon of potato mixture into spoon. Put 1 marshmallow into center of potatoes. Roll in corn flake crumbs, forming a ball. Deep fry until golden brown. Serves 12.
Mix flour, salt and pepper, pound into both sides of meat. Heat oil in large frying pan. Brown meat slowly (10 minutes) on each side. Remove from pan. Cook onions in same pan until golden. Stir in remaining flour from dredging. Add water and tomatoes. Cook, stirring, until sauce comes to a boil. Put meat in pan and simmer 1 1/2 to 2 hours.
Melt margarine. Add sugar, cocoa and milk; boil for 5 minutes. Remove from fire. Add peanut butter, oatmeal and vanilla; stir until it loses its shine. Drop by teaspoon onto wax paper.
Beat cream cheese and mayonnaise until smooth; add ham and rest of ingredients. Mix well and form into ball and roll in chopped peanuts. I put all the ingredients in the food processor.
Mix first 3 ingredients. After beating eggs well, add vanilla. Sift flour with salt, soda and baking powder. Mix well with the first 3 ingredients. Beat well. Add zucchini. Bake at 350° for 1 hour, using Bundt pan.
With a fork, mix together first 4 ingredients. In a separate dish, combine eggs, vinegar and water. Combine the two mixtures; mix until all ingredients are moistened. With hand, mold dough into a ball. Chill overnight or can be left in refrigerator a week or more, or frozen. Take out enough for an 8 or 9-inch pie pan. Roll until thin; it will make 8 or 9-inch pie crusts.
Cut bread into 1 1/2-inch thick slices or split in half lengthwise. Blend together butter, garlic and oregano. Spread on bread. Sprinkle with cheese. Broil until top is light brown and bubbly (2 to 3 minutes).
Mash bananas until soupy and set aside. Cream butter and sugar; add eggs. Sift flour and soda; add to butter and eggs. Add pecans and bananas. Pour into a greased pan (loaf or tube). Bake at 350° for 1 hour. Tube pan about 45 minutes (loaf pan 1 hour).
Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. In another bowl, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir vanilla and whip cream. Gently fold into gelatin. Fold in peaches.	Pour into mold sprayed with Pam or any other spray you use. Chill overnight. Unmold and garnish with peaches, if desired. Yield: 8 to 10 servings.
Melt and mix 3/4 stick butter and brown sugar. Spray Bundt pan with Pam. Next, melt 1 stick of butter in microwave and set aside. Mix the sugar and cinnamon together in a bowl. Set aside. Dip each roll (frozen) in the melted butter and then roll in sugar mixture. Place in Bundt pan, stacking on top of each other. Let rise on counter overnight (covered). Next morning, bake at 375° for 12 minutes. Cool for 10 minutes and remove from pan, by turning Bundt pan upside down on top of serving plate. Guest simply pull off roll.
Combine oil, vinegar and salts, oregano and pepper in a saucepan. Bring to boil. Remove from heat. Let stand until cool. Place meat in a shallow pan. Add mushrooms and zucchini. Pour marinade over meat and vegetables. Cover or seal. Refrigerate 4 to 6 hours, turning occasionally. Alternately thread meat and veggies on skewers. Grill over hot coals 10 to 15 minutes or until done, basting often.
Combine all ingredients and form into meat loaf. Bake in 350° oven 50 to 60 minutes or until no juice is seen when pierced with fork.
Combine all ingredients in large bowl. Use 1/4 cup mix to 1 cup hot water for a mug of hot chocolate.