HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a large skillet. Add cabbage, onion, celery seed, salt and pepper. Stir to coat; then cover and cook over medium heat for about 10 minutes. Stir occasionally. Stir in the apples and sugar. Cook, covered, 5 minutes longer. Saute the bratwurst until golden brown on all sides. Stir in 1 cup of cheese and sour cream into cabbage mixture. Add bratwurst. Cook, covered, 5 minutes. Sprinkle with remaining cheese.
Stir and cook over low heat in double boiler until thick the first 4 ingredients. Add vanilla and butter or margarine. Makes 16 ounces.
Cream sugar and shortening. Add eggs, one at a time. Add bananas. Alternately beat in dry ingredients and buttermilk. Add vanilla. Bake in 3 greased 9-inch layers for 30 to 35 minutes at 350°. This recipe can be used to make banana bread.
Brown onions and meat. Combine tomato paste, water, and chili sauce; add to meat and bring to boil. Layer 1/4 of meat in greased casserole. Cover with 3 tortillas, then cheese and olives; alternate layers. Add chili and beans before top layer of cheese and olives. Bake 1 hour at 325°. Freezes well.
Put first 5 ingredients together and boil slowly for 2 minutes. Add Rice Krispies and vanilla. Cool until you can handle. Shape into fingers or balls and roll in coconut.
Mix sugar, cornstarch and flour; add the cold water. Stir well. Add the boiling water and cook until clear in double boiler about 8 minutes. Add the lemon rind and juice and cook again. Then add the egg yolks. Let it cool and put into a baked pie shell. Cover with meringue and bake until well browned. Let it get cold before cutting.
Sift together flour, salt, cinnamon, cloves and soda. Combine margarine, sweetener, vanilla and egg. Cream until light. Add flour mixture and applesauce alternately to creamed mixture, mixing well after each addition. Fold in raisins and oats. Bake on nonstick baking sheet at 375° for 15 to 20 minutes or until golden brown. Yields 4 dozen. Each serving = 3 cookies. Each serving: 1 bread, 1/2 fat exchange.
Heat oven to 350°. Cream butter (or oleo) with sugar until light and fluffy. Add eggs and beat thoroughly. Mix in buttermilk and lemon juice. Stir in flour with baking powder, soda and salt and mix well. Add bananas and nuts; fold in. Turn the batter into two well-greased mini or one 9 x 5-inch loaf pan; bake at 350°. Minis about 40 minutes, larger pan about 50 minutes.
Crust: Combine cookie crumbs with sugar and melted butter. Pat crumbs firmly on bottom and sides of buttered square baking dish. Chill crust.
Arrange apples in buttered 9-inch pie pan. Combine brown sugar, flour, oats and cinnamon. Cut in 1/4 of butter until crumbly. Press mixture over apples. Melt remaining butter and pour over top. Bake at 350° for 40 to 45 minutes.
Mix cocoa and sugar. Have the 1 cup of water boiling in sauce pan. Add cocoa mixture and salt. Gradually stir in flour mixture, (which has been mixed well with the 1/2 cup of water). Stir until thicken. Remove from burner. Stir in vanilla. Serve hot or cold over ice cream.
Heat oven to 375°. Grease baking pan, 8 x 8 x 2-inches. Arrange apples in the pan. Mix remaining ingredients with a fork. Sprinkle over apples. Bake until tender and topping is golden brown, about 30 minutes. Serve with cream, whipped cool cream, ice cream or a hard sauce. Serves 6.
Boil water and brew tea. Add sugar and lemonade. Just before serving, add ginger ale. Serve over crushed ice.
Dissolve yeast and sugar in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with Bisquick. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch cutter. Place on ungreased cookie sheet. Let rise in warm place 30 minutes. Heat oven to 425°. Bake 6 to 8 minutes until golden brown.
Melt chocolate and butter together over low heat; stir in 2 tablespoons sugar and salt. Pour into blender container; add tofu, egg yolks and vanilla. Whirl until smooth; set aside. Beat egg whites until soft peaks form. Gradually sprinkle in remaining 4 tablespoons sugar, beating until stiff, glossy peaks form. Gently fold in chocolate mixture until blended. Spoon into 4 stemmed glasses or custard cups. Chill 2 hours before serving. Makes 4 servings.
Boil the butter and the sugar for 2 minutes, stirring frequently. Line a cookie sheet with the graham crackers. Sprinkle with the nuts and then pour the butter mixture over. Bake in a 350° oven for 10 minutes.
Combine fruit and toss with bourbon. Let stand several hours. Grease and flour a 10-inch tube pan. Sift flour, baking powder and nutmeg onto waxed paper.
In a 2-quart saucepan, combine corn syrup, brown sugar and dash of salt. Cook and stir until mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereals, chocolate pieces and vanilla. Press into an ungreased 9 x 9 x 2-inch pan. Chill 1 hour. Cut into bars. Makes 36.
Melt chips and add noodles, nuts and cream together. Spoon out onto wax paper.
Take sugar and butter in heavy skillet and brown. Add milk until it melts. Mix eggs and cornstarch with a little milk. Add vanilla. Cook until thickened. Let cool, pour into baked pie shell. Cover with meringue.
Cook beans and drain. Fold soup into beans, adding salt and pepper. Place half of mixture in greased casserole. Sprinkle half of onion rings over it. Add remaining bean mixture, then top with other half of onion rings. Heat until bubbling, in slow oven.
Separate sliced of pepperoni. Spread about 1 tablespoon, more or less, cream cheese on each slice. Roll up by taking one side of round and then the other side of round to form cone shape. Arrange on platter.
Preheat oven to 350°. In a large bowl, combine cocoa and boiling water; mix well. Add shortening, buttermilk, eggs and vanilla to cocoa mixture; mix well. Let cool. Mix flour, sugar, salt and soda together in bowl. Combine dry ingredients to wet. Mix 1 minute. Bake in a 9 x 13 greased pan for 35 minutes or until done. Let cool in pan, then put icing on cake in pan.
Mix dry ingredients first. Add oil, eggs and vanilla and blend well. Bake at 350° until done.
Peel, core and slice apples and sprinkle with lemon juice. Stir together 1/3 cup sugar, 1 tablespoon flour and cinnamon and sprinkle over apples. Stir together another 1/3 cup sugar and 1 tablespoon flour and sprinkle over bottom of 8-inch pie crust. Arrange apples on top. Sprinkle last 1/3 cup sugar on apples and dot top with butter slices. Arrange top crust. Bake in preheated oven at 400° for 15 minutes. Reduce oven to 350° and continue baking until apples are tender when pierced with a fork, about 45 minutes.
Melt margarine in bottom of 9 x 13-inch casserole dish. Add hash browns, onion and soup. Stir well. Top with grated cheese and potato chips. Bake, uncovered, at 375° for 1 hour.
Combine cheese and half and half in a medium saucepan. Cook over low heat, stirring constantly, until cheese melts. Remove from heat; stir in potato and remaining ingredients. Spoon into a lightly greased 1 1/2-quart casserole. Cover and bake at 350° for 25 minutes or until hot and bubbly. Yields 4 to 6 servings.
Place 1 layer of whole graham crackers in large pan. Melt margarine. Add sugar, egg and milk; bring to boil and boil 1 minute. Add nuts, coconut and graham cracker crumbs. Pour over layer of graham crackers. Add another layer of whole graham crackers.
Drain thawed spinach. Mix all ingredients and pour into greased casserole. Bake one hour at 325°. Let stand 10 minutes before serving.
Microwave 1 1/2 to 2 minutes mushrooms, oleo and onion. Mix stuffing with water to moisten. Combine 4 ounces tomato sauce, Worcestershire, salt and garlic powder. Mix all mixtures together. Spread down center of meat. Roll to enclose mixture in meat. Secure with toothpicks. Place seam side down in glass baking dish. Pour remaining 4 ounces tomato sauce over top. Microwave High 5 minutes, then Medium, 25 to 30 minutes.
Sift sugar (1 1/2 cups), flour, soda and salt. Add pineapple and egg. Pour into a greased and floured (9 x 13-inch) pan and bake at 350° for 40 minutes. For topping, boil sugar, Milnot and oleo for 5 minutes; then add vanilla. Pour over hot cake.
Combine first 9 ingredients; sir in okra. Pour oil to the depth of 2 inches in a Dutch oven. Heat to 350° and drop mixture by tablespoonfuls into oil, until golden brown, turning once. Drain on paper towel. Sprinkle with salt. Serve immediately.
Beat eggs. Add sugar, oil and vinegar. Sift flour and soda together, add flour to mixture, buttermilk, vanilla and cake color. Bake 35 minutes at 350°.
Combine cheeses, mayonnaise, Worcestershire and onion, garlic and celery salts. Blend until smooth. Cover and chill until firm. Shape cheese mixture into a ball; combine dried beef and parsley, then roll ball in this mixture. Cover and chill. Serve with crackers. Makes a 4-inch ball.
Beat Crisco and sugar well and cream. Add eggs, one at a time. Sift together, flour, soda and salt. Add vanilla, apples, pecans and coconut. Mix well and bake in greased and floured Bundt pan for 1 hour and 20 minutes at 325°. I started testing at 1 hour because my oven is hotter then normal.
Dissolve yeast in the cup of milk or water. Put into large mixing bowl the 2 cups lukewarm water. Add shortening, syrup and molasses and then add yeast. Add oatmeal. Add salt to a cup of bread flour and add with more flour to make dough. Mix well. Add more flour as needed to make a stiff dough. Knead for about 10 minutes. Let rise until double. Makes 2 loaves. Form into loaves and let raise again until double. Bake at 400° for 30 to 35 minutes. (Grease pans.)
Mix sugar, milk and chocolate together. Boil 2 minutes, hard. Remove from heat and add Marshmallow Creme and peanut butter. Mix well and put in greased pan.
Bring slowly to rolling boil while stirring. Boil 1 minute (1 1/2 minutes on a rainy day). Cool to luke warm and add vanilla. Beat until thick enough to spread. Add 1/2 cup nuts.
Melt butter in baking pan. Combine plums and sugar and place in pan. Mix flour, sugar and baking powder. Pour over plums. Bake at 350° for 1 hour or until done.
Mix above ingredients (except potatoes) and pour into an ungreased 1-1/2 quart casserole. Top with prepared instant mashed potatoes. Bake at 450° until potatoes are brown and pie is bubbly. This can also be put in the microwave for 8 minutes until pie is bubbly.
Mix all ingredients well. Pour into large greased or sprayed glass baking dish. Place bacon strips on top and bake in a 350° oven for 1 hour and 15 minutes. Serves 6 to 8.
Mix in a food processor or blender or beat with an electric eggbeater until smooth. Refrigerate in a covered dish. Add chopped chives and dollop on a baked potato. Add another teaspoon of lemon juice and use to replace mayonnaise in tuna fish or Waldorf salads. Add sugar substitute to taste and top waffles or fresh fruit.
Cream shortening and sugar. Add eggs and pumpkin; beat. Add sifted dry ingredients in thirds, alternately with water. Stir in nuts. Bake in 2 well-greased and floured pans in a 350° oven for 35 minutes, or until browned.
Combine all ingredients in a shaker or blender. Blend until well mixed. Store in fridge. Makes 1 1/3 cups.
Blend mayonnaise and sugar in softened cream cheese. Fold in cranberry. Add pineapple and nuts and then the Cool Whip. Freeze in an 8 x 8 baking dish overnight. Serves 10.
Cook cranberries in microwave on High power for 6 to 6 1/2 minute, until mushy. Add sugar, raisins and orange juice. Mix and then cook another 6 minutes on High power.
Combine 7-Up and marshmallows in a heavy pan over a low heat and stir until marshmallows are melted. Pour over jello. Have cheese at room temperature. Add to hot mixture and beat until smooth. Add pineapple and nuts. Chill until partially set. Fold in whipped cream.
Combine all ingredients. Serve with baked tortilla corn chips or fresh vegetables, cut up.
Combine cream cheese and sugar. Beat at high speed until light and fluffy. Spread in cooled pie shell. Arrange banana slices on cream cheese layer. Spread blueberry filling over bananas. Top with Cool Whip. Chill.
Step 1: Dissolve yeast in warm water for 4 to 5 minutes.
Mix sugar, mayonnaise and vinegar. Then add rest of ingredients. Refrigerate. Add seeds before serving to keep them crispy.
Rub entire outside of the bread with the garlic clove. Slice loaf lengthwise down the middle and cover with butter. Sprinkle with Parmesan cheese and parsley. Sprinkle lightly with paprika. Place slices in hot oven and cook until crisp. Serve at once.
Fry bacon crispy. Break in small pieces. Fry hamburger; drain grease off both meats. Mix all ingredients in large casserole pan. Cook in oven at 350° until rice is done. If casserole starts getting dry before rice is done, add tomato juice to it.
Combine flour, salt and pepper; coat beef cubes. Save leftover flour. In 3 tablespoons oil brown beef in Dutch oven. Add more oil if needed. Add onions, celery, pepper and garlic. Saute until tender. Remove from heat and stir in leftover flour until well blended. Slowly stir in remaining ingredients. Bring to boil, stirring as needed. Reduce heat and simmer covered 2 1/2 hours or until meat is done. Serve with rice, large noodles or buttered potatoes. Makes 6 to 8 servings.
Arrange fruit in dish; save 2 cups juice. Cook juice, brown sugar, butter, cornstarch, curry powder and salt until thick. Stir constantly. Pour on top of arranged fruit. Bake at 350° for 15 minutes.
Mix well together and store in jar. When serving, use 2 teaspoons to a cup of hot water.
Preheat oven to 350°. Grease 16 muffin tins. Put 3 mixing bowls on counter. Mix the apples and sugar in one bowl and set aside. Put the eggs, oil and vanilla in second bowl and stir to blend well.
Grease cake pan. Spread coconut and pecans in bottom of pan. Mix according to directions on box. Spread in pan.
Mix together. Spray muffin tin with Pam and fill 2/3 full. Bake at 350° for 15 minutes. Exchange: 1 bread, 1 fruit, 1 protein, 1 milk.
Mix rice, 2 cans soup and 1/2 can water. Spread in a 9 x 13-inch pan. Add chicken parts on top. Sprinkle chicken with 1/2 package dried onion soup mix. Cover tightly with foil. Bake at 375° for 1 hour. Uncover and bake 15 minutes more.
Cover peas with water and cook on low overnight. Fry bacon until crisp; discard fat. Combine all ingredients in cooker. Cook on low for 8 to 9 hours.
Combine cabbage, peppers, celery and carrot in medium bowl. Cook sugar, vinegar, water and salt for a few minutes or until it begins to boil. Pour over cabbage mixture and allow to set for 1 hour. Mix thoroughly. Serve chilled. It will keep for two weeks.
Marinate chicken in soy sauce and garlic mixture for several hours in refrigerator. Remove chicken from marinade and place on grill. Cook slowly for about 30 to 45 minutes. Can place chicken in Ziploc bag to marinate.
In a small sized saucepan, cook rice according to package directions. After rice is done, remove pan from heat. Pour into a serving bowl. Pour 1/4 cup of milk over every bowl. Mix in anywhere from 2 to 4 tablespoons sugar. Stir.
Mix all ingredients together until crumbly. Form into small balls. Bake on ungreased cookie sheet at 400° for 10 minutes.
Cook green beans until limp. Place in buttered flat casserole. Next, melt butter in skillet; add onion and simmer until transparent. Add flour; mix together and set to cool. In top of double boiler, melt cheese in half and half. Add mushroom pieces and drained chopped water chestnuts. Add the butter onion mixtures; pour over green beans. Season with salt and pepper. Sprinkle with almonds. Bake at 375° for 25 to 35 minutes.
Saute margarine and large onion in pan for about 3 or 4 minutes; add broccoli and carrots and cook 5 more minutes. Add broth, lemon juice and flour. Cook until thickens, stirring constantly. Cook noodles using package directions. Drain. Pour sauce mixture over noodles. May use rice instead of noodles. Yields 6 servings. Fat grams less than 1.
Brown meat, onion and green pepper. Add tomato sauce, chili beef soup, water and rice. Pour mixture into casserole dish and top with enough grated cheese to cover. Bake at 350° for 30 minutes.
Over medium heat, cook pine nuts, stirring, until brown. Heat 2 tablespoons oil, add onion and garlic and cook, stirring, until onion is soft. Stir in remaining 2 tablespoons of oil, thyme, eggplant and green pepper; cook, stirring for 5 minutes. Add zucchini, spinach, tomatoes and parsley. Reduce heat and simmer, uncovered, stirring occasionally until tender, 30 minutes. Season to taste with salt and pepper. Serve hot or at room temperature. Sprinkle with grated lemon rind. Makes about 4 cups.
Mix together well. Use 1 or 2 tablespoons of milk to make mixing easier. Refrigerate.
Stir all dry ingredients together and then mix in the rest. Pour into pre-greased muffin tins and bake until golden at 350° (about 25 minutes).
Pare and slice carrots into 1/2-inch pieces. Cook only until crisp-tender. Whip the tomato soup, sugar, salad oil, salt, vinegar, pepper and dry mustard for 5 minutes or place in blender. Combine carrots, pepper, onion, and pour dressing over. Let stand several hours or overnight.
Cream shortening, sugar and salt. Stir in egg, molasses and vinegar; beat well. Sift dry ingredients; stir into molasses mixture. Chill for about 3 hours; then roll on lightly floured surface. Roll to 1/8 inch thickness. Cut with gingerbread cutter. Place 1 inch apart on a greased cookie sheet. Use red hots for faces and buttons. Bake for about 6 minutes at 375°. Cool slightly and decorate with confectioners icing. Makes about 5 dozen.
Mix all ingredients and pat into bread maker on rapid bread setting. If no break maker, knead until smooth (adding flour as needed). Let rise until double.
Line a 13 x 9-inch pan with half Doritos and add bite size chicken pieces. Top with soup and tomatoes, then cheese. Sprinkle top with remaining Doritos. Bake at 350° for 30 minutes.
Cook chicken (in crock-pot). Let cool completely. Dice and chop chicken. Dice and cut everything else. Put in large bowl, add salad dressing and mix. Refrigerate. Good if made the day before.
Crush garlic with salt and pepper; mix with olive oil. Spread on	lamb. Sprinkle lamb with marjoram, thyme, rosemary and flour. Pour wine and water in roasting pan with lamb. Roast at 325° for 2 1/2 hours, basting frequently.
Mix mayo, Miracle Whip and mustard in a bowl. In another bowl, mix cheese and Italian bread crumbs. Brush both sides of breasts with mayo mixture and coat well with bread crumb mixture. Arrange chicken in a lightly greased 9 x 13-inch pan. Bake at 350° for 45 minutes or until golden brown and fork tender.
Fold together all ingredients in a large bowl. Transfer to an aluminum baking pan. Place in smoker, uncovered, at medium heat (225° to 275°) for about 90 minutes or until heated through.
Cream butter and sugar lightly. Add eggs, then sour cream. Mix salt and soda with flour and add slowly to mixture. Pour in greased tube pan and bake at 325° for about 1 1/2 hours. Cool in pan about 10 minutes.
Whip milk and oil and pour into dry mixture. Put into pie plate and just pat around to form the crust.
Brown meat with onion and bell pepper; drain excess fat. Cook macaroni and drain thoroughly. Mix meat, macaroni, grated cheese and tomato sauce. Bake at 300° for 15 to 20 minutes.
Mix meat with spices and roll between waxed paper, about 1/4-inch thick. Put on cookie sheets. Mix liquids together and brush on meat. Place on oven rack and bake for 3 to 4 hours at lowest setting with oven door cracked open. To brush liquid on top meat, take wax paper off top side.
Preheat oven to 350°. Beat egg whites with salt until they form peaks. Gradually add sugar by teaspoon, beating constantly, until 2/3 cup is used. Add flavoring and chocolate morsels. Drop in small amounts on foil lined cookie sheet. Put in oven and turn oven off; leave overnight.
Sift the flour, soda and baking powder; set aside. Cream the shortening and brown sugar. Beat in eggs. Add oatmeal, flakes and peanuts. Add flour mixture. Drop by teaspoons on cookie sheet. Bake in moderate oven (350°) for 10 to 12 minutes.
Mix together first 4 ingredients. Place in 9 x 13-inch pan; bake in preheated oven (350°) for 20 minutes, stirring often with fork to prevent scorching. Reserve 1/2 crumbs for topping. Cool. In large bowl, beat egg whites stiff. Beat in sugar a little at a time. Add strawberries with lemon juice; beat 10 minutes by clock. Fold in Dream Whip. Pour over crumbs. Top with reserved crumbs. Freeze 8 hours or more. When frozen, cover with plastic wrap.
Combine all ingredients. Wrap in lumpia or eggroll wrapper. Grease steamer and steam for 10 minutes. Brush with egg whites and sprinkle with sesame seeds. Cool. Deep fry till golden brown.
Use a large cast iron skillet. Use 2 tablespoons oil. Rub lemon over chicken. Salt and pepper to taste (fleshy side down). Brush olive oil all over. Put rosemary on chicken. Put another skillet over chicken, then put 5 to 10 pieces in skillet. Turn chicken every 10 minutes for 35 minutes. Serve with wild rice and salad.
Mix 1 sugar and 1/2 cup white corn syrup. Stir together. Microwave at High for 4 minutes. Add 1 cup roasted peanuts and stir. Microwave at High for 3 to 5 minutes. *Note: If raw peanuts are used, add to sugar syrup mixture along with 1/8 teaspoon salt.
Combine and marinate for 3 hours or overnight. For chicken, steaks, shish kabobs or roast.
Crumble nachos on bottom of pan. Add fried hamburger (fried with onions, taco sauce, water, salt, salsa and a little cheese). Cook about 30 minutes. Add cheese, lettuce, sour cream and tomatoes on top after dish has cooked.
Saute bell peppers, onions and garlic in butter. Mix ingredients and cook slowly for 1 hour. Cook spaghetti until tender and drain. Add 1 tablespoon butter.
Cream butter and sugar. Add eggs, vanilla and sour cream. Sift together flour, soda and baking powder. Add to creamed mixture. Freeze for 2 hours, then shape into small balls and roll in powdered sugar. Bake 8 to 10 minutes at 400°.
Cream butter. Add sugar, creaming until light. Blend in melted and cooled chocolate and vanilla. Add eggs, one at a time, beating for 3 minutes after each addition on medium speed with electric mixer. Pour into pie shell. Chill 4 hours. Garnish with whipped cream and chocolate curls. Serves 8.
Dredge pheasant in seasoned flour. Brown in fat on both sides. Add approximately 2 inches of milk or cream. Simmer on top of stove, or bake in oven until done (1 to 1-1/2 hours until it reaches a temperature at least 165 degrees). If desired, add 1/2 to 3/4 Cup carbonated lemon-lime drink when you add the milk.
Beat eggs slightly; add sugar, salt and pepper. Mix thoroughly. Add corn and butter. Pour mixture into a buttered baking dish and cover top with buttered crumbs. Set in a pan of water. Bake 45 minutes in a moderate oven.
Break chocolate into small pieces. Add to milk in saucepan. Cook over low heat, stirring constantly until mixture is smooth. Add sugar and salt and stir until sugar is dissolved and mixture boils. Cook slowly without stirring, until a small quantity dropped into cold water forms a soft ball (236°). Remove from heat. Add vanilla without stirring. Cool to lukewarm (110°). Add peanut butter and beat until fairly thick. Pour at once into greased pan. Cool and cut into squares. Makes about 1 1/4 pounds.
Cook spaghetti according to package directions; drain. Drain salmon, reserving 1 teaspoon liquid. Break into small chunks. Combine reserved liquid with oil, vinegar, basil, salt and pepper. Pour over warm spaghetti. Cool. Toss with salmon, tomato, celery, cucumber, green onions and parsley, then chill thoroughly. Garnish with tomato wedges and sprinkle with cheese before serving. Makes 6 servings.
Saute the onion and red pepper, cut up, in a little oil. Add the tomatoes, sauce, salt, pepper and parsley. Add the steaks. Cover; simmer for 45 minutes. Add the mushrooms; simmer 5 more minutes.
Beat eggs until fluffy. Add sugar gradually, beating in each addition thoroughly. Sift together flour, salt, baking powder, cinnamon and nutmeg. Stir into egg mixture. Add the almond extract, chopped walnuts and diced apples. Mix thoroughly. Pour the batter into a well-greased glass 8-inch square baking dish. Bake at 325° for about 50 minutes. Serve with whipped cream.