HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cabbage into small wedges; cook in boiling salted water until tender. Drain. Place wedges in a 13 x 9 x 2-inch baking dish. Set aside. Melt butter in a small saucepan; stir in flour, salt and pepper. Gradually stir in milk; cook over medium heat until thickened, stirring constantly. Pour sauce over cabbage wedges. Bake at 350° for 20 minutes.
Mix Cool Whip and jello. Stir well. Mix in cottage cheese and oranges. Stir well. Chill before serving.
Cream together butter, Crisco, sugar and add eggs, one at a time. Beat after each. Add salt and flour. Beat again. Add water, cream and vanilla. Mix well. Then add walnuts. Pour in greased tube pan.
In bowl, mix thoroughly 1/4 c. of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties. In skillet over medium high heat, cook patties, until browned on both sides. Remove patties and discard fat. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 minutes or until done, turning patties occasionally.
Combine whipped topping and pineapple in bowl. Peel, core and slice apples. Cut apple slices into quarters. Cut Snickers bars into small cubes. Chop peanuts. Fold in apples, candy bars and peanuts to whipped topping mixture. Yield: approximately 7 cups.
Chop herbs. Add to dressing. Spread on bread that has been cut into shapes desired. Bake at 300° for 20 to 25 minutes.
Combine cake mix, eggs, oleo and peanut butter; stir until mix holds. Press 2/3 into ungreased 9 x 13-inch pan. Spread filling over dough. Crumble reserved dough over filling. Bake at 350° for 25 to 30 minutes. Cut when cool. Makes 36. Test with toothpick for doneness.
Blend all ingredients together. Pour into buttered casserole dish. Bake at 325° for about 45 minutes or until it starts to brown.
Place 1/2 the bread cubes on the bottom of a greased 9 x 13-inch glass baking dish. Layer meat and vegetables over top. Cover with rest of bread cubes. Beat together eggs, milk and mayonnaise. Pour over layered ingredients. Cover. Leave in refrigerator overnight. Bake at 325° for 15 minutes uncovered, then spread soup over top. Bake 45 minutes more. Sprinkle cheese over top and bake 15 minutes longer. Serves 12.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill. Serves 6.
Preheat oven to 400°. Mix grated cheese, grated onion and mayonnaise. Put in a small ovenproof dish (like a soup crock). Bake for about 20 minutes in a 400° oven. Serve with crackers while bubbly and hot.
In a large bowl, combine the first four ingredients. Pour sugar over and mix well. Cover and refrigerate overnight. Serve chilled. Yield: 8 to 10 servings.
Grease bottom and sides of large baking dish with butter. Cover bottom of dish with 1 cup uncooked rice. Place several dabs of butter on rice. Salt and pepper fryer pieces and place on top of rice. Spoon 1 can cream of mushroom soup over chicken. Sprinkle onion soup mix on top. Add water to almost cover chicken, approximately 2 cups. Cover dish with aluminum foil and bake 3 hours at 250°.
Cook broccoli and drain. Combine mayonnaise, beaten eggs, salt, pepper, onions and soup and add to broccoli. Pour into baking dish and top with cheese; add melted butter to stuffing mix and put on top of cheese and bake for 45 minutes at 350°.
Preheat oven to 375°. Line a baking sheet with foil. Trim end stem off each zucchini. Cut a thin slice along bottom of each zucchini so it sets straight. Trim top of length 1/2-inch, then hollow out each, leaving a 1/2-inch thick shell. Do not pierce. Dice the slices and pulp; add onion. Cook 10 minutes. Add garlic. Stuff each shell. Place on baking sheet. Cover with foil and bake for 20 minutes. Remove foil and bake for 25 to 30 minutes more.
Line a 13 x 9-inch pan with some of the graham crackers (break, if necessary). Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended (1 to 2 minutes). Let stand 5 minutes. Blend with Cool Whip. Spread half of the pudding mixture over crackers in pan. Add another layer of graham crackers. Top with remaining pudding mixture and remaining crackers. Top with pie filling. Chill 3 hours.
Grate 2 cups raw potatoes into 1/4 cup milk. Drain off milk; add egg and flour. Season with salt and pepper. Add minced onion. Drop by spoonfuls onto well greased pan. Brown on both sides.
Combine pineapple juice, water and limeade concentrate. Divide pineapple mixture among 6 tall glasses. Spoon half of the lime sherbet into the glasses; stir gently. Carefully pour chilled ginger ale into each glass. Top with scoops of remaining lime sherbet. Garnish with mint leaves, if desired. Makes 6 servings.
Preheat oven to 325°.	Soak dried apricots in the baby food apricots while you assemble other ingredients and grease a 10-inch tube pan, lining the bottom with wax paper cut to fit. Mix all at once the sifted flour, sugar, eggs, oil and flavoring, beating until smooth. Add apricots and pecans, mixing well. Bake about 1 hour or until light brown and firm to touch.	Cool in pan before removing.
Cream butter and sugar; add eggs. Sift remaining ingredients; add to creamed mixture. Refrigerate dough and roll 1/8-inch thick. Cut to desired shapes. Bake on greased sheet at 400° for 10 to 12 minutes. Yield: 2 1/2 to 3 dozen.
Preheat oven to 350°. Mix crushed pretzels, 3 tablespoons sugar and butter. Press firmly into the bottom of a 13 x 9 baking pan. Bake for 10 minutes and cool. Beat cream cheese, 1/2 cup sugar and milk until smooth. Fold in Cool Whip gently, then spread over cooled crust and refrigerate. Boil water and pour strawberry gelatin in, stirring well for about 2 minutes. Stir in the cold water and refrigerate for about 1 1/2 hours or until thickened and gelatin is beginning to set. Stir in the strawberries and carefully spoon over cream cheese layer. Refrigerate at least 5 hours or until completely firm. Cut in squares to serve. Whipped topping may be added as a garnish.
Boil first three ingredients together for 7 minutes. Take off fire. Add chocolate chips, vanilla to taste, marshmallow cream and nuts. Pour and let set. Cut.
Mix all the ingredients except meat until blended. Add meat, mixing well. Separate into 3 sausage rolls. If you want hotter sausage, you can roll the sausage in cracked black pepper. Roll the sausage in foil separately. Seal ends and put in refrigerator for 24 hours. Remove foil and bake on rack in pan at 350° for 1 hour. Makes three rolls. Freezes well.
Brown meat with onion, a little butter, salt and pepper. Pour water to top of meat and simmer all day on low.
Cut the meat into 6 to 8 servings pieces. Heat oil in large skillet and brown meat over medium heat 15 to 20 minutes. Transfer the meat to an ungreased casserole.
Cream butter and sugar; add egg gradually. Mix salt with flour and add Seven-Up with flour. Use a large pan with hole in it. Bake 2 hours at 325°.
Mix all ingredients to make dough. Roll out dough, fill with apple, sugar, cinnamon and butter; freeze. When ready to use, thaw and make syrup. Pour over dumpling.
Combine milk and egg. Add cake mix and chopped pecans. Pour into pan and top with chocolate chips and Bits 'O Brickle. Bake at 350° for 30 to 35 minutes. Tastes better if you let set for 1 day.
Melt butter in frypan at low heat. Add macaroni; stir to coat thoroughly with butter. Add tomato juice; bring to rapid boil. Stir in beef and onion, salt and pepper. Cover; reduce heat to 250° and cook for 15 to 20 minutes. Remove cover and sprinkle with cheese. Serve with tossed salad.
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In a large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of a greased pan. In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 300° for 45 to 55 minutes, until center is firm.
Brown beef in skillet; drain off juice. Add barbecue sauce (enough to change color of beef from brown to reddish brown). Simmer 10 minutes on medium. Add Velveeta slices; stir frequently until melted. Serves 6 to 8.
Cook grits until thick. While hot, add remaining ingredients and stir. Sprinkle with paprika. Bake 1 hour at 350° in a 9 x 13-inch pan. Yield: 12 servings.
Mix sugar and cornstarch well. Add water and salt until it thickens. Remove from heat and add strawberry jello and cool mixture really good. Add cut up strawberries and pour into 2 cooked pie shells. Chill for 2 hours. Top with Cool Whip.
Separate eggs. Mix milk and egg yolks. Add lemon juice. Beat egg whites until light and fluffy. Add sugar 1 tablespoon at a time; beat until whites stand up in peaks. Fold into pie filling. Pour in crust. Sprinkle with graham cracker crumbs. Bake 10 minutes at 300°.
Blend jelly, sauce and lemon juice and cook slowly. Season beef with salt, pepper, garlic and grated potato. Roll to the size of a quarter and drop in cooking sauce. Simmer for 1 hour. Makes about 70 meatballs.
Combine lemon pudding and orange juice (as liquid) and mix well. Add all other ingredients.
Melt butter until brown. Add brown sugar and cook, stirring, until sugar is melted. Pour in milk and stir. Cool. Add confectioners sugar and extract. Beat.
In bowl, combine the ingredients. Chill. Top with grated cheese and crumbled bacon, reserved from mixture. Rest should go into salad. Use within three hours.
Cream shortening. Add sugar gradually. Mix well. Add beaten eggs and vanilla. Stir in sifted flour, soda and oats. Form into small balls. Bake at 375° for 10 to 15 minutes.
Boil chicken (when done, pull meat off bones), onions, celery, salt and pepper. (Reserve liquid.) Cook rice in 2 cups of liquid you reserved. Put rice in casserole dish. Pour English peas over rice. Mix remaining liquid with soup mixture. Put chicken on top of peas; pour soup mixture over that, then put a layer of cheese on top. Bake at 425° until hot.
Mix together sugar and cocoa. Stir in eggs. Add milk, vanilla, melted margarine, nuts; mixing well. Put in pie crust.
Drain the mushrooms and reserve the liquid. Add enough water to liquid to make 1 cup. In large skillet, combine all ingredients. Bring to a boil, stirring occasionally. Simmer about 5 minutes. Cool and refrigerate in a tightly covered bowl for at least 24 hours.
Brown beef; drain. Add other ingredients and cook until the mixture bubbles. Put mixture into casserole dish. Split biscuits, uncooked, in half and cover top of casserole. Put cheese on top of casserole and on top of biscuits. Bake at 375°, uncovered, for 25 to 30 minutes or until biscuits are brown.
This wil cover 8 slices of bread. Cut crust from bread. Toast on one side. Spread with hamburger on side not toasted. Return to broiler and let broil for eight or ten minutes. Serve hot.
Heat oven to 350°. Slice onions and bell peppers. Mince garlic. Drain tomatoes. Cook beef in a large frying pan until no longer pink. Remove with a slotted spoon. Add onions, bell peppers, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 15 minutes.
Microwave in safe microwave casserole dish: sugar and syrup. Cook 4 1/2 minutes. Add peanuts. Cook 3 minutes. Add butter and vanilla. Cook 2 minutes and 15 seconds. Add baking soda. Stir lightly. Pour onto buttered pizza pan or cookie sheet. Do not spread.
Heat all ingredients except couscous and cheese to boiling in a 2-quart saucepan. Serve over couscous. Sprinkle with cheese. Makes 6 servings.
Cream the shortening and sugar thoroughly. Add sour cream, egg yolk and vanilla. Sift together dry ingredients. Add to cream, blending well. Chill and shape into balls, working with small portions at a time, keeping remaining dough chilled. Roll out 1/8-inch thick on lightly floured surface. Cut with floured 2 1/2-inch cutter. Sprinkle cut out with sugar. Bake on greased baking sheet in moderate oven at 375° about 15 minutes. Makes 6 dozen.
Wash potatoes and place them in a large steam pan. Fill the bottom pan with water (halfway to top). Put garlic and onion in the water. Bring to a boil. Place the steam pan with potatoes over the water pan. Cut the butter up and drop on top of potatoes. Salt and pepper to taste. Cover steam pan, reduce heat to a simmer and let steam for about 30 to 45 minutes. Check for doneness by pricking with a fork. Before you serve, sprinkle with parsley flakes, and more butter if desired.
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans, pour into pie crust. Combine cream cheese, sour cream and milk in a blender, process until smooth. Add pudding mix, process about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly, chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern, Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
In large mixing bowl, cream butter, confectioners sugar and vanilla until light and fluffy. Add flour, salt and pecans; mix well. Cover and refrigerate for at least 2 hours.
Cook sugar, Karo and water until threads or crackles in water. Add peanuts. Cook to 290° to 300°. Beat in the butter, vanilla and soda quickly. Spread on greased cookie sheet.
Mix sour cream, 1 Cup margarine and enough flour to form soft dough, approximately 1/2 Cup.
Combine all ingredients in crock-pot and cook on high for 6 to 8 hours.
Boil broccoli until nearly done; drain. Blend together soup, mayonnaise, lemon juice and curry powder. Put broccoli in buttered casserole. Then arrange chicken over. Pour sauce over top. Sprinkle with cheese, then bread crumbs. Bake 30 minutes at 350°.
Combine all ingredients and mix well. Spoon into three greased coffee cans or loaf pans. Let stand for one-half hour. Bake at 350° for 45 to 50 minutes.
Mix sugar, flour and cocoa in saucepan. Beat egg yolks with milk. Gradually add water to dry ingredients; stir to blend. Stir some of the hot mixture into eggs, then mix all together. Cook until thick. Add vanilla and butter. Top with meringue.
Thaw frozen bread in refrigerator overnight or at room temperature 2 to 3 hours. On lightly floured surface, roll out each loaf into a circle, about 10 inches in diameter. If dough is difficult to roll, pat or stretch dough with your hands until 1/4-inch thick. Brush surface with oil. With pizza cutter or sharp knife, cut each circle into 8 triangles or wedges. Generously spread surface with pizza sauce to which oregano and garlic powder are added. Leave about 1/4-inch margin on each side. Sprinkle with cheeses, green pepper and pepperoni. Roll up each triangle beginning from the wide end. Curve ends to form crescents. Place on lightly oiled baking sheets. Brush tops with egg white. Sprinkle with additional oregano or Parmesan cheese. Bake at 450° for about 15 minutes, or until crescents are golden brown.
Cook squash and onion until tender, then mash together. Add margarine and eggs. Season to taste with salt and pepper; mix together. Place in casserole dish and top with buttered cracker crumbs. Bake at 350° for about 30 minutes or until brown.
Preheat oven to 350°. Grease and flour 4 1-pound coffee cans. Roll dates and nuts in flour. Combine all ingredients and mix well. Fill can 1/2 full. Bake 1 hour. Cool in can 10 to 15 minutes. Turn out on rack.
Place warm water in a bowl. Add the dry milk; mix well. Add sugar and mix until smooth.
Bake at 375° for 8 minutes. Do not grease cookie sheet for baking cookies. Very tender cookies after baking. Leave cookies on tray a minute or two before removing. Drop by teaspoonful on tray. Makes 60 cookies.
Combine cheese, celery, mayonnaise and nuts; let stand at room temperature. Dissolve gelatin in hot water; add applesauce and cinnamon. Pour half of mixture in pan; congeal. Spread layer of cream mixture; top with remaining gelatin mixture and congeal.
Mix sugar and syrup; bring to a boil. Remove from heat and add vanilla and peanut butter. Mix. Add corn flakes and drop by spoon onto waxed paper.
Mix milk and sugar. Put in small pot. Come to rapid boil. Stir constantly for 3 minutes. Take off burner.	Add crackers, peanut butter and vanilla flavoring; mix well. Pour in small square pan or glass with margarine (grease it lightly). Let cool and cut in squares.
Combine in saucepan and bring to a boil. Serve hot or cold. Yields 1 1/2 cups.
Mix together pudding, milk, Eagle Brand condensed milk, sour cream and Cool Whip. Pour over layered bananas and wafers. Continue this until all of the mixture is used. End with mixture. Garnish with wafers around your dish. Cool Whip as a topping is optional. Refrigerate overnight for best results.
Boil first 4 ingredients for 5 minutes. Combine peanut butter with hot ingredients. Add oatmeal, stir well; add salt. Drop by spoonfuls on foil and allow to set for at least 30 minutes. (If it thickens too quickly, add small amounts of milk.)
Combine all ingredients. Serve cold or heat slowly. Makes 1 1/2 cups.
In large pot, heat oil & saute ham, onion & garlic until tender. Add water, sauce, beans, parsley and pepper and bring to a boil. Reduce heat and simmer, covered, 10 minutes to blend flavors. Add pasta. Serve with grated Romano or Parmesan cheese.
Preheat oven to 350°. In a large bowl, combine drained green beans, cream of mushroom soup, mushrooms, half a can of Durkee French fried onions and pepper to taste. Stir until all ingredients are combined. Put in a casserole dish and bake about 20 minutes, uncovered. Take out of oven and put remaining dried onions on top. Bake about 5 more minutes. Take out of oven and serve.
Drain pimiento, reserving 1 teaspoon juice; set pimiento and reserved juice aside. Break pasta into thirds; cook according to package directions, drain. Place pasta in a serving bowl. Add pimiento, reserved pimiento juice, cheese and remaining ingredients; toss well. Serve warm. Yield: 4 servings.
Beat together cream cheese and sugar, then add Cool Whip. Mix well and then spoon over crust. Mix jello with boiling water. Add strawberries with syrup. Let stand 10 minutes. Pour over cheese mixture and refrigerate. When set, garnish with nuts.
Mix all ingredients using electric mixer. Turn into unbaked pie shell. Bake at 450° for 10 minutes. Turn oven to 350° for 40 to 45 minutes more baking time.
Combine lentils, water and salt in large saucepan. Cook, covered, over medium heat for 30 minutes. Cook onion and green pepper until tender. Combine all ingredients. Simmer, covered, for 30 minutes. Makes 6 large servings.
Combine sugar, butter and buttermilk. Beat until light and fluffy. Add eggs. Beat. Add flour, then almond flavoring. Pour into greased and floured tube pan. Bake at 300° for 1 hour and 40 minutes.
Separate eggs. Beat egg whites. Cream the cream cheese and sugar; add egg yolks, sour cream, lemon juice and vanilla. Fold in egg whites. Add flour.
Mix all ingredients and form small meat balls. Place in a pie plate and microwave on High until meat balls are almost fully cooked (about 6 to 7 minutes). Rearrange once. Give dish 1/2 turn during cooking. Repeat procedure until all meat balls are cooked. Add to spaghetti sauce the last hour of simmering.
Sift flour, baking powder and salt. Cream butter or Crisco with sugar, egg, milk and vanilla. Mix all ingredients together. Roll thin. Sprinkle with sugar. Place on slightly oiled sheet. Bake at 375° approximately 10 minutes.
Combine turnips, butter, sugar, salt, eggs, pepper and 3/4 cup of the bread crumbs; mix well. Pour into buttered casserole dish. Top with rest of bread crumbs mixed with 1 tablespoon of melted butter. Bake until brown, about 30 minutes, at 350°.
Microwave potatoes. Slice each potato lengthwise on the top. With a teaspoon, remove the center of potatoes to a bowl, leaving the potato shells intact. Add 2 tablespoons of butter, 2 tablespoons of sour cream, salt and pepper to the potatoes in the bowl. Mix until smooth. Divide the potato mixture evenly among the potato shells, mounding. Sprinkle with cheese, if desired. Microwave at High for 1 minute per potato. If more than 2 potatoes are microwaved at one time arrange in a circle.
Melt oleo. Add yellow cake mix and 2 eggs. Place in a 9 x 13-inch baking dish. Batter is stiff.
Mix first 5 ingredients. In small bowl, mix mayonnaise, vinegar and sugar until smooth. Add to salad, mixing well. Put salad in airtight container and place in refrigerator overnight.
Mix first 3 ingredients together in large bowl and allow to sit 24 hours. Then add water and flour. Mix thoroughly. Can form over balloon or use in molds.	Allow to air dry. Depending on the weather, sometimes takes 3 days. Sometimes use clear acrylic spray depending on the project. Enjoy!
Boil sugar, syrup and water to 240° or until it hardens in cold water. Add peanuts and butter; boil until peanuts are brown. Remove from heat. Add soda dissolved in vanilla. Stir well and pour on slab and spread.
Wash cauliflower; cut in small pieces with stems. Boil in small amount of water until about half done and still somewhat crisp. Remove from heat; drain and cool just until it can be handled. Dip cauliflower pieces, one at a time, into mixture made of the egg and milk. Coat generously with flour to which desired amount of salt has been added. Fry in hot oil. (May use deep fryer or skillet with 1/2 inch of oil.) Brown lightly on both sides for approximately 5 minutes. Ready to eat as finger food!
Wash, peel and cube potatoes. Combine potatoes, water, bouillon, celery, carrot, onion, parsley and dash of salt and pepper. Boil and reduce heat to a simmer until tender. Add 3 1/2 cups milk, flour and butter; heat until hot and serve.
Combine dry ingredients; add buttermilk, water, margarine and eggs. Mix well. Stir in onion and peppers. Carefully drop batter by teaspoon into hot oil (375°). Fry 3 to 5 minutes, turning once, until hush puppies are golden brown. Drain well on paper towels. Yields about 2 1/2 dozen.
Stew chicken until tender. Remove bones and dice meat. Melt butter in skillet; stir in starch. Add broth and milk. Stir until thickened over medium heat. Place chicken, vegetables and peas in 12 x 8 x 2-inch casserole dish. Cover with sauce. Sprinkle in salt and pepper; mix. Cover with latticed pie crust. Bake at 350° or until golden brown.
Melt butter; saute onion. Add flour and blend. Stir milk in slowly, stirring until smooth. Add broth and seasonings. Cook until slightly thickened on low heat. Add cheese, parsley and artichokes along with shrimp. Cook about 30-45 minutes. (If fresh cauliflower or broccoli are used, parboil until almost tender before adding to soup.)
In 2-quart casserole, layer half the onion, celery and green pepper; season with salt and pepper. Top with beef; season with three-fourths teaspoon salt and 1/2 teaspoon pepper. Pour on tomato sauce. Top with remaining onion, celery and pepper. Arrange potatoes over top; spread with soup. Bake uncovered in preheated 350° oven for 1 to 1 1/2 to 2 hours or until potatoes are tender and top is lightly browned. Do not stir. Makes 6 servings.
Brown chops in heavy skillet. In same skillet, saute onions until golden. Combine soup, milk, thyme, poultry seasoning, oregano, water and salt. Remove chops and onions to baking dish. Cover with remaining ingredients. Cook 1 1/2 hours in covered pan at 350°.
Melt margarine in baking dish. Mix flour, sugar and buttermilk together in medium size bowl. Pour mixture over melted margarine. Pour fruit on top; do not stir.
Cook rice until rice is very tender; cool slightly. Prepare pudding with milk. Mix together rice, pudding and Cool Whip. Add cinnamon to taste.
Boil potatoes until done. Cool. Put in refrigerator overnight. Peel and grate potatoes. Put a layer of potatoes in a 9 x 13-inch pan. Add half of cheese. Sprinkle over cheese 1 teaspoon of onion. Add another layer of potatoes, cheese and onion. Pour the milk over the layers. Melt the butter and pour over the top. Bake at 350° for 30 to 40 minutes.
Mix jello with boiling water. Add fruit juice. Add blueberries and pineapple. Set in fridge overnight.