HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop or shred cabbage. Combine with onions and green pepper in large bowl. Mix other ingredients and pour over cabbage. Toss lightly. Cover. Chill 4 hours. Makes 6 (3/4 cup) servings).
Mix ingredients and add crushed peaches. Bake 35 minutes at 350°.
Mix ingredients. Pour into pie crusts. Bake for 1 hour in oven (do not preheat) at 300°.
Mix dates, soda and boiling water together and cool. Cream together butter and sugar. Add eggs and vanilla. Add flour and black walnuts. Add date mixture to batter. Put in greased loaf pan. Bake at 350° for 1 hour.
Bake pie shell. Mix together jello, sugar and cornstarch. Then add warm water and red food coloring. Cook until it thickens, stirring constantly. Cool. Add sliced strawberries. Pour into baked pie shell. When set, top with whipped cream, if desired.
Heat all ingredients to boiling, stirring occasionally. If you wish, garnish soup with corn chips.
Cook sausage in large heavy skillet over medium-high heat until no longer pink, breaking up with a fork. Drain off fat. Add salsa, cheeses and green chilies to skillet and simmer until mixture thickens, about 5 minutes. Cool completely.
Preheat oven to 400°. Melt oleo in small pan; add onion. Cook over medium heat until onion is translucent. Whisk in flour and bouillon in water. Add mustard and pepper; cook, stirring until thick. Spray shallow baking dish with Pam. Spread potatoes in dish. Pour sauce evenly over top. Sprinkle evenly with bread crumbs and cheese. Bake until lightly browned, about 20 minutes. Yield: 4 servings.
Beat until light and fluffy. Serve over pancakes, waffles, muffins, gingerbread or French toast. Makes about 1 cup.
Bring raisins and water to a boil. Do not drain. Mix the dry ingredients together. Cream the butter. Add sugar and eggs. Add raisin mixture and vanilla. Add flour and nuts. Drop by teaspoonfuls. Bake at 375° for 10 minutes.
Combine sugar and flour in saucepan. Combine beaten egg and fruit juices; gradually blend with flour-sugar mixture. Cook over low heat until mixture thickens, stirring constantly. Remove from heat; add butter and cool. Fold in bananas, apples and pineapple. Put into a dish; garnish with strawberries or cherries. Cover and chill. Yields 4 to 6 servings.
Sift flour, baking powder and salt into mixing bowl. Cut in shortening. Pour in milk all at once. Stir with fork until dough forms ball. Dump dough on floured countertop. Knead 8 to 10 times. Roll dough into oblong sheet about 1/4-inch thick. Spread dough with softened butter. Sprinkle with a mixture of brown sugar and cinnamon. Bake at 450°. Makes 2 dozen.
Lightly brown chicken in skillet. Place in casserole dish. Add chopped boiled eggs. Mix chicken broth and both soups. Pour over chicken. Add vegetables. Mix melted margarine, milk and flour. Pour over chicken. Bake at 375° until crust is brown.
Preheat oven and spray muffin tins. Sift and mix well the dry ingredients. Mix well the liquid ingredients and add to the dry ingredients all at once. DO NOT OVERMIX! Bake at 350° for 15 minutes. Notice oven temperature is lower than most muffins as honey will burn easier. May add nuts. Yields 2 dozen.
Bring pot of water to full boil (enough to cover fish). Drop in fish. Leave only until rawness is out and fish turns white. Drain fish; season while still warm. Break into small pieces.
Mix together all ingredients. Place in well oiled casserole dish. Sprinkle top with buttered bread crumbs. Bake for 30 minutes in 350° oven. Very good!
Cook the head; after all surplus fat has been removed, put through food chopper. Add other ingredients and cook until tender. Can while hot in sterilized jars.
Melt margarine in a 9 x 13-inch pan. Mix rest of ingredients and pour into melted margarine. Bake 45 minutes in a 350° oven. Top with Cheddar cheese and bake 5 more minutes.
Trim fat from mutton and cut meat into pieces. Put into a saucepan and add just enough water to cover meat. Cook, covered, 1 1/2 hours on medium heat. Cut onions into quarters. Cut carrots and cabbage into strips and quarter the potatoes. Cover the bottom of a large heatproof casserole with slices of bacon. Cover with alternate layers of mutton, onions, carrots, cabbage and potatoes. Season layers with remaining ingredients. Pour over all enough mutton broth to barely cover the top layer. Bring to a boil. Cover tightly and simmer 20 to 30 minutes or until meat and vegetables are tender. Sprinkle with parsley, if desired. Yields 4 to 6 servings.
Cook broccoli and onions; drain. Beat eggs, cream and Mrs. Dash. Mix all ingredients together and pour into the baked pie shells. Sprinkle with Mozzarella and Cheddar cheese. Bake at 400° until brown. Let cool 15 minutes.
Make and bake cake following directions on box. While cake is hot, mix condensed milk and Coco Lopez. Punch holes in cake and pour mixture over cake. Let cake cool. Mix coconut and Cool Whip. Spread over cake. Keep in refrigerator.
Follow directions on Jello box for molded gelatin. Blend sour cream with jello. Add pineapple and nuts, Pour into mold and refrigerate. Stir mixture occasionally until thick to keep pineapple and nuts from setting on top.
Preheat oven to 400°. Butter a 9 x 13 inch baking dish with 2 inch high sides. Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth. Arrange 1/2 of sliced potatoes in baking dish in slightly overlapping rows. Generously season potatoes in dish with salt and pepper. Pour 1/2 of cheese mixture over potatoes. Arrange remaining potatoes in slightly overlapping rows atop potatoes in dish. Generously season with salt and pepper. Pour remaining cheese mixture over potatoes. Bake until top is golden brown and potatoes are tender when pierced with a knife, about 1 hour. Sprinkle with chopped fresh parsley and serve. Makes 8 servings.
In large saucepan, fry bacon until crisp. Drain on paper towel. To drippings, add potatoes, celery and onion, salt, pepper and thyme and liquid from clams. Heat to boiling and cook 10 minutes or until vegetables are tender. Combine flour and milk and add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams; heat thoroughly, but do not boil. Garnish with crumbled bacon.
Peel skin off eggplant. Cut into 1/2-inch slices. Dip the eggplant into the beaten egg, then into the flour, coating both sides. In a large skillet, cook eggplant in hot oil 4 to 6 minutes, flipping so that each side is golden brown. Place eggplant slices in a single layer in a baking dish. Sprinkle on Parmesan cheese, then pour over the spaghetti sauce and cheese. Place in a 400° oven for 10 to 12 minutes.
Marinate the tenderloin overnight in the combined soy sauce, Worcestershire sauce and garlic. Before cooking, add the remaining ingredients to the pan. Cover and bake at 350° for 1 1/2 hours.
Combine all ingredients and beat for 2 minutes. Pour mix in 9-inch pan. Microwave uncovered for 6 to 8 minutes on High until edges are set. Then for 4 to 6 minutes until center is set. Then let cool.
Combine sugar, eggs and oil. Beat until light and fluffy. Stir in pumpkin. Combine dry ingredients and stir into pumpkin mixture. Add seedless raisins and nuts. Blend well. Spoon batter into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes. Yield: 1 loaf.
Cream butter and sugar. Stir in melted chocolate. Add eggs, one at a time, beating with mixer for 5 minutes after each addition or until the sugar is completely dissolved. Stir in vanilla. Pour into baked pie shell. Top with whipped cream. Chill.
Place bluefish fillets in a shallow ceramic or enameled baking dish. Combine vinegar, onion, peppercorns and allspice. Pour over fillets. Marinate at room temperature skin side up for 1 hour. Pour off vinegar, but not onion or spices. Turn skin side down and spread top with sour cream. Bake at 350° for 20 to 30 minutes or until fish flakes easily with a fork. Yield: 6 servings. Carbohydrate 3 g, protein 46 g, fat 14 g, calories 330.
Stuff dates with pecans and place in a greased casserole. Beat together the eggs; add sugar, flour, salt, lemon extract and cream. Pour over dates and dot top with butter. Bake at 325° for 35 minutes. Serves 10 to 12.
Boil macaroni and let cool. Add crab, peas and onions. Mix cream cheese, mayonnaise, juice, salt and pepper together and pour over other ingredients.
Mix together cream cheese, taco seasoning and sour cream. Spread on pizza pan or plate. Top with lettuce, cheese, tomatoes and onions. Serve with nacho chips.
Soften gelatin in cold water. Combine egg yolks, 3/4 cup sugar, lemon juice and rind. Cook over hot (not boiling) water, stirring constantly until mixture coats metal spoon. Add softened gelatin and stir to dissolve. Cool until partially set. Beat 3/4 cup sugar into egg whites. Fold into custard.
Cream together cream cheese, peanut butter and powdered sugar. Fold in Cool Whip. Pour into cooled pie shell. Chill. Use graham cracker shell.
Cut meat into 1-inch pieces. Boil for 4 hours or until shredded. Add 1/4-inch cubed potatoes and chopped onion. Add the rest of the ingredients. Cook until potatoes are tender, but still firm.
Mix in large saucepan and bring to a boil. Pour over ham and bake. Baste frequently.
Put first 4 ingredients in casserole. Sprinkle with tapioca and salt and pepper. Pour tomatoes on top. Bake at 250° for 6 hours, at 275° for 5 hours and at 300° for 4 hours. Recipe may be doubled.
Combine and put in 13 x 9-inch pan. Bake at 350° until golden brown.
Melt butterscotch morsels in double boiler and stir in peanut butter. Mix noodles and marshmallows in a large mixing bowl; add butterscotch mixture and mix thoroughly. Drop by heaping teaspoonfuls onto waxed paper-lined cookie sheet. Chill until set. Makes about 30.
Boil chicken. Debone. Cut up tortillas in strips (2-inches). Drop into boiling chicken broth. Stir in cream of chicken soup.
Stir the first six ingredients well; will be stiff. Put in 9 x 13-inch pan. Bake 20 minutes at 350°; cool.
Cook prunes, 3/4 cup sugar and water together until tender. Sift flour, salt and soda together. Cream butter, gradually adding 1 cup of sugar; beat well. Blend in dry ingredients. Stir in pecans and coconut. Press 3 cups of this mixture in bottom and halfway up sides of greased 13 x 9 x 2-inch pan. Bake at 400° for 10 minutes. Spread prune mixture over crust and sprinkle rest of crumbs over top. Bake for 20 to 25 minutes. Cool. Cut in squares. Top with whipped cream.
Mix by hand the cake mix, melted butter and one egg. Batter will be stiff. Spread in bottom of 9 x 13-inch pan. Sprinkle nuts on top. Next, beat together 2/3 package of 10x sugar, 2 eggs and cream cheese. Spread on top of nuts. Bake at 325° for 1 hour. Cool. Cut into squares.
Heat soup, mushrooms and margarine and stir until well blended. Drain asparagus, peas, bean sprouts and sliced water chestnuts. Layer vegetables in order in a buttered 9 x 13-inch casserole. Pour soup mixture over all the vegetables. Top with 1 can onion rings and a thin layer of crushed cheese crackers. Heat 30 minutes or until bubbly at 350°.
Combine vegetables, soup, water and milk in saucepan; bring to boil. Simmer 5 minutes. Spoon half into baking dish. Spoon rice over vegetables. Layer chicken over rice. Sprinkle with salt and pepper to taste. Top with remaining vegetables. Sprinkle with cheese. Bake at 350° for 20 minutes.
Dissolve jello, sugar and spices in boiling water. Stir in peach syrup and vinegar. Chill until thickened. Add peaches. Stir occasionally while thickening to distribute spices. Makes approximately 6 to 8 servings.
Melt butter; add paprika and stir until blended. Add onion, bell pepper and garlic. Simmer until tender, then add tomatoes, salt and pepper. Boil 5 minutes. Place shrimp in this mixture and cook slowly 20 minutes. Serve hot over rice. Makes 6 servings.
Melt butter. Dissolve yeast in warm water. Add buttermilk, melted butter, 6 tablespoons sugar, 1 teaspoon cinnamon, egg and whole wheat flour. Knead the dough until smooth and elastic. Let rise in a warm place for about 40 minutes. Punch down. Peel apples and cut into wedges.
Combine hamburg, onion, rice, salt, pepper and eggs. Mix water and half the tomato sauce into mixture. Shape into small balls. Layer in a baking pan. Pour remaining water and sauce over meatballs. Cover and bake 30 to 45 minutes at 350°.
Melt fat. Add flour and finely chopped onions. Cook until pale yellow. Add cold stock, stirring constantly. Stir in caraway seed. Bring sauce to a boil and cook for 10 minutes over low heat. Mash and season with salt. Add vinegar and sugar, if desired.
Mix ground beef with bacon, cheese, salt and pepper. Shape into 4 patties about 1-inch thick. Pan fry in bacon drippings. Serves 4.
Spray muffin tins with Pam. Mix all ingredients except poppy seed. Fill 1/3 to 1/2 full and top with poppy seed. Bake on 350° for 25 to 30 minutes.
Cream butter and brown sugar. Add 2 eggs and mix well. Then mix in the flour and baking soda. Add walnuts. Shape into rolls 2 or 3 inches in diameter. Make 2 or 3 rolls. Place in refrigerator overnight. Slice and bake in a 350° oven 15 minutes or until light brown. Yields about 8 dozen cookies.
Preheat oven to 350°. Using sharp knife, make 4 deep holes in pork and stuff with the garlic. Season the roast with salt and pepper. Sprinkle with dried mint, pressing it into the meat. Place roast in a roasting pan with a rack. Mix water and wine together and pour around roast. Cover and bake until almost done, about 2 hours, basting occasionally. Sprinkle green onions over the top and cook, uncovered, until brown.
Cook thawed steaks 3 hours on high setting. Just put a little water in at the start. Remove steaks from crock-pot. Cook rice on stove top according to directions; put into crock-pot. Sprinkle salt and pepper in to taste. Add brown gravy. Put steaks back in pot and let warm. Serve immediately. Serves 4.
Use no salt. Wrap tight in foil. Cook at 250 degrees for 2 1/2 to 3 hours.
Cook onion and peppers in microwave until tender. Brown beef until done. Drain grease off. Combine salt, molasses and mustard. Add to ground beef mixture. Add tomatoes and 1 cup uncooked rice. Cover and reduce heat. Simmer 30 minutes or until rice is tender.
Squeeze excess moisture out of the thawed tofu and crumble it. Mix with the vegetables. Stir together the mayonnaise, tamari, lemon juice and kelp powder in a small bowl. Add this mixture to the tofu and vegetables and mix well. Makes 6 servings.
Cut cookie dough 1/4-inch thick and layer in pizza pan. Bake at 350° for 10 minutes or until light brown. Mix together cream cheese and sugar. Spread on cooled cookie crust. Next, add cherry pie filling, sliced bananas and drained fruit cocktail.
Brown meat; stir in mix, then tomato paste and water. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Cook macaroni in boiling salt water; drain. Stir in macaroni, corn and 1 cup cheese into meat mixture. Then put into a 2-quart casserole; sprinkle with remaining cheese. Bake at 350° for 45 minutes.
Prepare rice as directed. Set aside. Chop garlic, onion and zucchini into small pieces. Fry garlic, onion and zucchini in hot oil for 2 to 3 minutes. Drain mushrooms and add to frypan. Drain and rinse beans and add to frypan. Mix cooked rice in with vegetables. Top with your favorite sauce (soy, sweet and sour) or cheese.
Combiner rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.
Mix all together in greased 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes.
Heat oil in stock pot over medium heat; add pancetta (or Canadian bacon), garlic and onion and cook until lightly softened, 12 to 15 minutes. Add chicken broth and herbs. Bring to a boil and stir in tortellini. Simmer, uncovered, until tortellini is cooked, 10 to 12 minutes. Stir in tomatoes and simmer another 5 to 6 minutes. Add spinach and cook another 5 minutes. Ladle into bowls; sprinkle on the Parmesan cheese. Serve with chunks of Italian bread.
Heat oven to 425°. Spread half of butter in a 9 x 9 x 2-inch baking pan. Sprinkle with half of cereal. Stir baking mix and water until soft dough forms. Beat vigorously 20 strokes. Drop dough by tablespoonfuls onto cereal. Drizzle with remaining butter. Press remaining cereal into dough. Bake until light brown, 12 to 15 minutes.
Boil chicken in bouillon for 20 minutes. Cool and remove skin. Cook broccoli in broth. Lay chicken and broccoli in greased pan. Mix soup, mayonnaise and curry powder. Pour over chicken and broccoli. Top with cheese and potato chips. Bake at 350° for 30 minutes.
Melt together chocolate bark and peanut butter in 200° oven until soft. Add other ingredients. Spoon out on wax paper and cool. Real good! Makes approximately 80, depending on size.
Boil chicken. Break in pieces. Layer bottom of dish with chicken. Layer cooked broccoli, sprinkle with cheese. Mix soup, mayonnaise, lemon juice and curry. Pour over cheese. Top with crushed, buttered crackers. Bake at 350° for 45 minutes. Serve with orange salad.
Dip chicken in flour. Brown in fat. Remove from bone. Place in casserole dish with sauteed onions and peppers. Add seasonings, tomato sauce and water. Pour over chicken. Add mushrooms. Bake at 350° for 1 hour. Sprinkle cheese over casserole 15 minutes before removing from oven.
Combine the 2 kinds of lettuce. Arrange on platter. Garnish with pepperoni, cheese, onion, tomatoes and olives, making it look like a pizza.
Blend all ingredients, except yogurt, in a blender until smooth. Fold in the yogurt. Pour into individual sherbet glasses. Chill well.
Boil desired number of unpeeled potatoes in water to cover, until tender. Drain and cut into quarters. Arrange in 9x13 baking dish. Add butter, dollops of sour cream, shredded cheese and bacon.
Arrange in 13 x 9 x 2-inch pan in order listed. Bake at 325° for approximately 25 to 30 minutes. Cut into small squares.
Pour crushed pineapple, including juice, into a bowl. Stir in pudding mix and marshmallows. Fold in whipped topping. Refrigerate before serving. Can be made day before.
Heat oven to 450°. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth-covered surface. Knead 5 times. Roll dough into 13-inch circle. Cut circle into 8 wedges. Place frankfurter one each wedge; roll up, beginning at wide end. Seal tightly by pinching point into roll. Place on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Serve with mustard or ketchup if desired. Makes 8 servings.
Flour your chicken down as if you're going to fry it. Place in roasting pan. Put your diced celery, onion and green pepper on top of chicken. Put a little water on the bottom of pan with butter slices on top of chicken also. Bake 1 hour. Good with rice or mashed potatoes.
Melt butter in saucepan; blend in flour and salt and let bubble up together. Take off heat, add milk all at once and cook over low to medium heat, stirring constantly, until thickened.
Prepare cake mix as directed on box. Bake; cool on rack, then refrigerate 1 to 2 hours. Take sewing thread and cut each layer in half to make 4 layers. Open pie filling and mix with almond and vanilla. Put first layer of cake on plate. Spread with Cool Whip; top with cherries. Put second layer on top. Repeat with remaining filling. Continue this. Put fourth layer on top. Ice with remaining Cool Whip. Garnish with shaved chocolate. Refrigerate until serving.
In large bowl, dissolve yeast in water. Stir in honey. Add butter, salt and 2 cups flour. Beat with mixer on low speed until blended. Beat 1 minute on high speed. Stir in remaining flour with wooden spoon. Cover; let rise until doubled in size. Punch down by stirring with heavy spoon. Add cinnamon and dates. Place in loaf pan and bake at 350° for 40 minutes until loaf sounds hollow when lightly tapped. Cool on wire rack.
Cut chicken into small pieces and brown. In large saucepan, combine sugar, juice from pineapple, catsup, soy sauce and vinegar. Bring to a boil. Mix cornstarch with cold water; stir into other hot mixture. Add pineapple, celery, carrots and chicken. Bring to a low boil. If too thick, add orange juice or water.
When sugar is dissolved, add to pickle mixture and stir well. Let stand 10 minutes. Pack into cartons or jars and put in freezer. Defrost to serve.
Prep - CLEAN: Wash hands, remove protective ice glaze from frozen chicken by holding under cool water 1 to 2 minutes. Wash hands AGAIN.
Cream butter and sugar together and add beaten egg yolks. Add milk, vanilla and dry ingredients. Put in 2 greased layer cake pans. Beat 4 egg whites stiff with 1/2 cup sugar. Spread over dough and sprinkle with chopped walnuts. Bake 25 minutes in 350° to 375° oven. Put sweetened, mashed or sliced strawberries between layers and cover with whipped cream.
Cream the butter and sugar. Blend eggs, one at a time, beating well after each. Stir in sour cream. Blend soda, flour and milk, alternating each. Blend vanilla and pour into a greased and floured tube pan and bake at 350° for 90 minutes.
Salt and pepper pork chops; dip in flour. Brown on both sides in oil. Place in Dutch oven or covered casserole dish. Place slice of tomato, onion and slice of bell pepper on each chop. Cover with 1 cup of rice. Add 2 cups of water. Salt to taste. Cook 1 hour in a 350° oven or until water is absorbed by rice.
Place filling in bottom of slow cooker. Combine cake mix and butter. Mixture will be crumbly. Sprinkle over filling. Cover and cook on low 2 to 3 hours. Serve in bowls. This is rich and very easy. Makes 8 to 10 servings.
Cream butter; stir in water and vanilla. Add flour and salt; mix well. Stir in dates and walnuts. Roll into one inch balls; place 2 1/2 inches apart on an ungreased cookie sheet. Bake at 300° for 20 minutes only. Roll in confectioners sugar.
Chop onion, bell pepper and celery (whatever amount you like) and saute in margarine. Mix all other ingredients together and add this to it. Bake at 350° about 45 minutes.
Place chicken in baking dish and bake, covered, for 45 minutes in a 425° oven. Drain; combine tomatoes, cornstarch, oregano and pepper sauce. Cook, stirring constantly until thickened. Pour sauce over chicken. Top with cheese. Bake 15 minutes, uncovered, or until cheese is golden brown.
Mix sugar, butter and boiling water. Let cook without stirring. When mixture has reached the boiling stage, cook until soft ball stage. Drop in pecans and continue to cook for 1 minute. Drop on wax paper. Separate as much as possible.
Heat oven to 400°. Heat water and margarine to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs one at a time. Continue beating until smooth. Drop dough, 1/4 cupful at a time, 3 inches apart onto an ungreased baking sheet. Bake 35 to 40 minutes or until golden brown. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with pudding. Replace tops. Dust with powdered sugar. Refrigerate until serving time.
Brown hamburger and onion; drain grease. Mix in rest of ingredients, except bread. Cut bread in half lengthwise; scoop out center of each half. Fill bread halves with meat mixture. Bake at 350° for 25 minutes.
Brown sausage; crumble and drain. Reserve drippings. Saute onion and celery in sausage drippings. Cook rice according to package directions; add sausage, onion and celery, then add mushrooms and water chestnuts. Turn into a casserole; bake at 350° for 30 minutes. This is a wonderful brunch dish.
*Bananas, grapes, pineapple, marshmallows, berries and nuts.
Melt chips, milk and oleo. Add flour and salt. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake 7 minutes.
Spread cookie dough onto a pizza pan or two 9-inch rounds for crust. Bake and cool as package directs. Whip together the cream cheese, sour cream and powdered sugar; spread on cool crust. Arrange strawberries (halved) on top of cream mixture. Stir glaze mix with strawberry gelatin. Cool and pour over berries. Garnish with whipped cream, if desired. Refrigerate until gelatin glaze sets.