HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except cabbage and tomato soup; set aside. Boil head of cabbage in salted water 5 to 7 minutes. Separate leaves remove heavy vein from each leaf. Fold leaf around 2 tablespoon meat filling. Place in greased casserole. Cover with undiluted tomato soup and bake in 350° oven 1 1/4 hours. Makes 12 rolls. Can be cooked in pressure cooker on 15 pounds for 10 minutes.
Combine Grape-Nuts and water; let stand until water is absorbed. Beat eggs well. Add sugar, corn syrup, salt, vanilla and melted butter. Fold in the softened Grape-Nuts. Pour into pie shell. Bake at 350° for 50 minutes or until filling is puffed completely across the top.
Brown hamburger meat. Drain grease. Add spaghetti sauce, onions and peppers and simmer. Mix cottage cheese, egg and 3/4 of grated cheese. In a cake pan, put enough sauce to cover bottom, then add a layer of noodles. Top with a layer of cottage cheese mixture. Repeat layers, ending up with sauce on top layer. Sprinkle with remaining cheese on top. Bake for 20 minutes at 350°. Remove from oven and let stand for 10 minutes before serving.
Beat well (4 minutes or so). Add 12 ounce package chocolate chips. Bake in greased and floured 9 x 13-inch cake pan at 350° for 50 to 55 minutes. No frosting needed.
Mix all ingredients together and drop by teaspoons onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Blend shortening, sugar and eggs. Add vanilla and sour cream. Mix well. Add flour, soda and salt a little at a time. Drop by teaspoonfuls on baking sheets. Mix together the sugar and cinnamon. Grease the bottom of a juice glass, dip in the sugar mixture and slightly flatten the cookies. Bake at 350° for 15 minutes.
Brown hamburg and onion. Add sugar and tomato soup. Cook noodles. Drain and add chicken soup. Layer hamburg mixture first, then a layer of noodle mixture, then some cheese. Repeat layers. Top quite heavily with cheese. Bake at 350° for 1/2 hour.
Mix corn, biscuit mix, egg, oil and milk. Pour half in greased casserole. Top with chilies and grated cheese. Pour on rest of batter and bake at 400° for 20 to 30 minutes.
Combine all 3 cheeses in a bowl. Chill until able to shape into a ball. Roll ball in pecans and chill until ready to serve.
Combine all the above ingredients in a blender; blend until smooth. Garnish with scoop of sherbet or ice cream if desired. Makes about 3 cups or 2 (12 ounce) servings.
Saute onions in butter; add mushrooms to onions. Cook on low, covered, for 5 minutes. In large pot, make roux with flour and oil. Add broth, water and cubes. Add onions and mushrooms. Cook until thickened. Add pepper, but no salt.
Crumble cookies very fine in food processor or by hand. Layer 1/2 of the crumbs in container or large dish that resembles a flower pot. Blend cream cheese, margarine and powdered sugar until light; add vanilla and fold in whipped topping. Combine pudding mix and milk; fold into cheese mixture. Pour in container over crumbs. Top with remaining crumbs to look like potting soil.
Combine chicken, celery, cheese, mayonnaise, almonds, onions, lemon juice and salt. Mix lightly. Pour into baking dish. Toss Corn Flakes crumbs and margarine together; sprinkle over mixture. Bake at 325° for 35 minutes.
In a small bowl or a jar, whisk or shake together blueberry or white-wine vinegar, walnut and vegetable oils, mustard, salt, pepper and 1 tablespoon water. (The vinaigrette can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
Cream margarine and Crisco. Add sugar and mix well. Add flour alternately with eggs, and lemon extract. Fold in 7-up. Pour into lightly greased tube pan. Bake at 350 degrees for 1 hour and 30 minutes.
Mix first 6 ingredients until thoroughly blended. Fold in pecans and parsley. Add mayonnaise to desired consistency. Keeps indefinitely in refrigerator; freezes well.
Melt chips, butter and peanut butter. Pour over cereal mix until coated. In grocery bag, place powdered sugar and chocolate covered cereal. Shake until all cereal is coated white (may add more powdered sugar). Keep in airtight container.
Beat eggs. Add milk, cinnamon and vanilla. Preheat oil in a frying pan. Dip bread in egg mixture. Brown on both sides. Serve with syrup.
Beat eggs, oil, sugar and vanilla until thick. Stir in zucchini, flour, soda, baking powder, cinnamon, nutmeg and salt. Add the nuts. Beat all together until well blended. Add pineapple. Stir in gently. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Sift all dry ingredients together. Cream margarine, sugar and vanilla. Beat in eggs and blend. Stir in squash and alternate additions of milk and dry ingredients. Stir in coconut. Bake at 350° for 1 hour in Bundt pan. Serves 16. (Serve with lemon sauce, if desired.)
Mix Miracle Whip, sugar and cocoa well and add remaining ingredients. Bake 30 minutes in a 350° oven. Best with caramel icing.
Crush graham crackers and mix well, then line dish with cracker mixture; push firm to all sides.
Melt butter, sugar, cinnamon and nutmeg. Quarter biscuits. Grease tube cake pan. Put layer of biscuits. Pour mixture on top. Sprinkle with nuts. Layer of biscuits (repeat). Bake at 350° for 40 to 45 minutes.
Slice cucumbers, then cover the slices with a solution of lime in 2 gallons of water and soak 24 hours. (Get slake lime from your local lumber yard.)
Mix all ingredients and beat well. Grease and flour Bundt pan. Pour into Bundt pan. Bake at 350° for 45 minutes, until cake is moist. Serve with whipped cream or Cool Whip.
Mix in order given; chill, then form in balls and roll in powdered sugar. Place on cookie sheet and press flat with bottom of glass. Bake at 350°. Don't overbake. Remove from cookie sheet to a wire rack and cool.
Mix all together and pour into pie shell; bake at 350° for 30 to 35 minutes.
Mix the salt and celery seed. Mix the sugar and apple cider. Spread the salt and celery seed mixture over the cucumbers and onions. Let stand outside refrigerator for 1 hour. Stir occasionally. Pour sugar and cider mixture over cucumber mix. Cover and refrigerate 24 hours before serving.
Sift flour and salt together. Cut lard into mixture until it looks like corn meal. Mix egg, vinegar and water together and add gradually to flour mixture until dough holds together.
Cut bacon into bite-size pieces. Saute in skillet or microwave until done. Dip out of grease. Discard all grease besides 1 1/2 tablespoons. Saute onion. Drain all the beans and discard liquid. Add beans, bacon, sugar, vinegar, mustard and garlic salt to onions. Microwave 30 minutes.
Heat first 4 ingredients together. Dip French bread slices in quietly, covering both sides. Roll until completely covered in Parmesan cheese. Bake at 400° for 5 minutes.
Boil chicken until tender. Make dumplings and roll in balls and roll in flour. Drop in broth often, adding a little milk. Thicken with flour and water in a cup and pour in broth.
Brown meat, onion and green pepper in oil. Combine meat mixture, macaroni, salt, pepper, corn, soup, olives and Tabasco. Turn into 2 1/2-quart casserole. Bake 30 minutes at 350°. Makes 8 to 10 servings.
Heat pineapple with juice and Jell-O until Jell-O dissolves, not to get very hot. Set aside to cool. Mix Cool Whip and buttermilk until smooth. Add this to Jell-O mixture until well mixed. Pour into bowl and refrigerate until set. Sprinkle with nuts. This is unusual, but good.
Microwave chips and 14 ounces almond bark in a 2-quart bowl on High 2 minutes. Stir. Continue to microwave until smooth. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Microwave 2 ounces of almond bark and oil in 1 cup measuring cup for 1 minute. Stir. Continue to microwave until smooth. Drizzle over coconut. Refrigerate until firm. Cut into wedges.
Preheat oven to 425°. In large bowl, mix all ingredients and pour into unbaked pie crust. Bake at 425° for 15 minutes. Reduce oven temperature to 350°. Continue to bake 35 to 45 minutes.
Mix first 4 ingredients at medium speed. Sift cloves, cinnamon, nutmeg and soda with flour, then add to mixture. Next, add the jam. Remove from mixer. Coat pecans and raisins with flour, then stir into mixture. Bake at 350° for 1 hour. After cooled, remove from pan and, if desired, soak with whiskey by wrapping a soaked cloth around the cake and storing. May be frozen.
In large pot, mix sugar, sweet butter, eggs, flour, baking powder, anise, salt and oil until it becomes dough. Take out of pot and knead the dough on the table. (Put flour on table.) Take small pieces and roll in your hands like a snake and shape into a hill. Place cookies on nonstick cookie sheet. Bake at 350° for 12 to 15 minutes (no longer). Makes about 25 cookies (hills).
Bake brownie according to package directions. Mix cream cheese and pineapple; slice banana and strawberries. Set aside. When brownie is cool, spread cream cheese mixture on top. Cover with sliced strawberries and banana. Drizzle with chocolate sauce; sprinkle with chopped nuts.
Alternate milk with flour. Add the vanilla. Bake in 2 layers (very thin). Cover with the egg whites, beaten stiff with 3/4 cup sugar and nuts. Put the whites on before baking the cake.
Halve oranges. Squeeze juice and clean out shells. Fill shells with orange sherbet. Wrap with plastic wrap and freeze. Can decorate with sprig of mint or cherries. Serve to cleanse palate for a formal dinner or at a brunch.
Melt margarine in large casserole dish. Set aside. Cut shortening in flour; add milk. Roll dough thin; cover with apples and sprinkle with cinnamon. Roll up. Slice roll in one-inch slices. Place in melted margarine. Heat sugar and water until sugar melts. Pour over apple slices. Bake at 350° for 1 hour or until golden brown.
Beat eggs. Blend sugar and flour. Stir into eggs. Add remaining ingredients. Turn into 2 greased pans. Bake 30 to 40 minutes at 350°.
Put jello in 2 cups boiling water to dissolve. Add crushed pineapple. Place in refrigerator until congealed.
Mix sauce and cranberry together. Heat over low flame. Brown meat as meatballs. After browned, place in sauce and simmer.
Mix together and simmer for 2 minutes. Serve mixed with shredded, cooked beef. I use a chuck roast, cooked until it's well done and then shred it. The shredding is the most time consuming.
Bone and chop chicken. Layer a 2-quart dish with Doritos. Put chicken on next. Combine the rest of the ingredients (except cheese) and put on chicken. Top with cheese. Bake at 350° for 30 minutes.
Cut chicken into strips (2 inches or so). Salt, pepper and flour breasts (first). Bring to boil water, rice, 1 tablespoon oleo and salt. Turn down to simmer and simmer 15 minutes, then do breasts. Brown them in 1/2 cup oleo. Remove from pan; saute onions. Add soup, milk and cheese. Cook until cheese melts. Add sour cream to soup mixture. Add cooked rice. Season to taste. Pour into greased 9 x 13-inch pan. Place chicken breast in rice mixture. Bake at 350° until hot and bubbly, about 30 minutes.
Brown beef. Add remaining ingredients. Simmer until vegetables are done. Best made the day before.
Thaw hash brown potatoes. Place rolls on ungreased pizza pan. Sprinkle with potatoes and sausage that has oil drained off. Top with Cheddar cheese. Beat eggs, milk, salt and pepper. Pour onto crust. Sprinkle with Parmesan cheese. Bake at 375° for 20 to 30 minutes.
Mix dry ingredients in a large saucepan. Add oil and water until smooth. Cook over medium heat, stirring until mixture leaves the sides of the pan. Turn out on waxed paper and knead in food coloring. Keep in an airtight container.
Cut chicken fillets into slivers. Combine bouillon, cornstarch and soy sauce in bowl; mix well. Heat oil in wok. Add garlic; cook until brown. Discard garlic. Add chicken; stir-fry for 1 to 2 minutes. Push to side of wok. Add green onions; stir-fry for 1 minute. Push to side of wok. Repeat with pea pods, mushrooms and bamboo shoots. Add soy sauce mixture; cook until thickened, stirring constantly. Mix all ingredients together; add cashews. Serve over hot, cooked rice or chow mein noodles.
Divide cheese 9 ways. Sprinkle one part cheese on one tortilla. Roll and place in pan. Continue with other 7 tortillas. Pour enchilada sauce over rolls. Cover with remaining cheese. Bake at 350° for 15 to 20 minutes.
Mix ham, bread and cheese in buttered 9 x 13-inch casserole dish (broccoli optional). Beat eggs, milk and seasonings. Pour over first ingredients and refrigerate overnight. Bake 1 hour at 325°. Watch closely. Let stand 10 minutes before serving. Very good!
Place chicken into pot and cover with water. Add salt and onion. Boil gently until tender. Remove from bone and cut into bite size pieces. Place chicken in casserole dish and pour chicken broth over chicken. Add desired amount of peas and carrots (optional). Then spread can of celery soup over chicken.
In 2-quart glass batter bowl, blend sugar and syrup. Microwave on High for 6 to 8 minutes or until syrup turns a light brown color. Stir in butter, peanuts and vanilla, mixing well. Microwave (High) 1 to 1 1/2 minutes. Place bowl on a cloth hot pad as it will be very hot. Gently stir in baking soda until light and foamy. Pour onto buttered cookie sheet. Working quickly, cool partially by lifting edges with spatula so mixture won't stick. When firm but still warm, turn over. Pull mixture thin. When cool, break into small pieces. Makes 1 pound.
Preheat oven to 425°. Toss apples with 2 tablespoons flour; arrange in pastry shell. Top with mincemeat. In small bowl, combine remaining flour, sugar and cinnamon; cut in margarine until crumbly. Mix in nuts. Sprinkle over mincemeat. Bake 10 minutes; reduce heat to 350° and continue baking 25 to 30 minutes or until browned. Serve warm or cold with vanilla ice cream, if desired.
Drain pineapple and oranges, reserve 1 cup juice. Add juice to pudding. Cook until thick. Pour over fruit while hot. Chill thoroughly. Just before serving, add bananas.
Mix flour with baking soda; set aside. Cream butter, sugar, pudding mix and vanilla in a large bowl. Beat until creamy and smooth. Beat in eggs. Gradually add flour mixture. Stir in chips and nuts. (Batter will be stiff.) Drop onto ungreased cookie sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Yield: Approximately 7 dozen.
Mix pickling spice, sage and lemon in small saucepan. Boil about 15 minutes. Cover and let set awhile. Set aside.
Place potatoes in bowl. Mix together the sugar, vinegar and oil. Pour over potatoes and mix well. Add onion, pickle, green pepper and parsley. Toss well, sprinkling with salt and pepper. Chill. Serve cold. Makes 4 servings.
With food processor or electric mixer, blend together Cheddar and cream cheese until well blended. Add chopped green pepper and remaining ingredients. Process until well blended. Serve with crackers. Spread is better if prepared the night before it is to be served.
Cook bacon until crispy, reserving drippings. Blend flour, salt and pepper into 1/2 cup bacon drippings. Add milk, slowly, stirring until thick and smooth. Add 2/3 of cubed cheese; stir until somewhat melted. Fold in turkey, pimento, rice and crumbled bacon. Pour into two buttered 1 1/2-quart casseroles or three 1-quart casseroles. Top with remaining cheese and sprinkle with paprika. Bake at 350° for 20 to 30 minutes until bubbly. (Wrap and freeze one.) This is great for after the holidays using your leftover turkey.
Combine cucumbers and onions. Add salt; cover with cracked ice or ice cubes. Mix thoroughly. Let stand 3 hours; drain well. Rinse and drain well again.
Mix together flour, sugar and shortening until crumbly; reserve 1 cup. Add to the rest of the crumb mixture: water, molasses, soda and salt. Put in a large greased pan. Put the reserved one cup of crumbs on top of mixture and bake at 350° for 35 to 40 minutes.
Dissolve soda in a little water. Mix all ingredients together and drop by teaspoonful on greased cookie sheet. Bake at 400° about 10 to 15 minutes.
Cream together margarine and peanut butter. Gradually add 3 boxes of sugar. May have to use hand to mix. Shape into balls. Melt in top of double boiler the chocolate chips and wax. Dip balls in chocolate and place on waxed paper to harden.
Mix cheese, mayonnaise, beef, onion, pepper and Accent. Form into ball. Roll in nuts. Chill. Serves 8.
Combine popped corn and nuts in a large roasting pan. In medium saucepan, combine sugar, corn syrup, oleo and salt. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Pour over popcorn and nuts; toss to coat well. Bake for 60 minutes in a 250° oven, stirring every 15 minutes. Cool and break apart. Store in airtight container. Makes 4 quarts.
Heat margarine and liquid aminos in large frying pan. Saute onions, green peppers and mushrooms in margarine/aminos mixture until onions are translucent. Add cooked rice and mix together. Serve hot.
Dissolve soda in sour milk. Mix ingredients together. Drop on greased cookie sheet and bake. While hot dip in the following:
Wash off the potatoes and let them soak while you mix all the dry ingredients in a big Ziploc bag. (The potatoes need to be damp when you coat them.) Put each potato wedge in the Ziploc bag and shake well to coat. Place the coated potatoes in a shallow casserole dish. Pour melted margarine over the potatoes. Cook 30 minutes at 400°.
Mix dressings and seasonings together. Add remaining ingredients. Mix well. Place in refrigerator for 1 hour. Can also use other vegetable of your choice. This tastes very good.
Cut steak or venison into serving size pieces and place in the crock-pot. Mix the remaining ingredients and pour over meat. Cook on high for 5 to 8 hours. Serve with rice or mashed potatoes.
In a large pot, put 2 to 3 gallons of water to boil. When it starts to boil, pour oil off the jar of roux and put the roux in the pot. Stir the roux until dissolved; add the chicken and the seasonings. Cook until the chicken is done enough to take out and debone. Cut up sausage. Put the chicken and sausage in the roux and cook for about an hour.
Make jello according to directions, add strawberries, bananas, pineapple and cake. Tear cake into small pieces. Mix well and pour into 13 x 9 x 2-inch pan and let jell. Mix pudding according to directions and pour over jello. Cool for 1 hour. Add Cool Whip on top.
In large saucepan over medium heat, bring broth to simmer. Add barley and peppercorns. Cover and cook for 30 minutes. Meanwhile, melt butter in medium pan and saute onion and celery 5 minutes. Add mushrooms and saute for 5 minutes longer. When barley is almost done, add mushroom mixture and carrots and simmer until done. Mix sherry and flour. Stir into soup. Cook 15 minutes and adjust seasoning. Before serving, sprinkle with parsley.
Mix first 4 ingredients and 1/4 teaspoon salt. Stir in margarine and put into pan. Bake at 350° for 10 minutes. Melt chocolate; add margarine, sugar and egg and beat well. Add the next 6 ingredients to the chocolate mixture and spread over the baked layer. Bake at 350° for 25 minutes. Cool; frost with fudge frosting.
Drain pineapple until all juice is off. Then mix rice, sugar, marshmallows and nuts. Fold in Cool Whip, mix well. Refrigerate until ready to use.
Moisten bread crumbs with milk. Combine with ground beef, salt and pepper. Shape mixture into patties. Place in baking dish. Combine remaining ingredients to make barbecue sauce. Pour around patties. Set baking dish in oven and bake, uncovered, for 45 minutes at 375°.
Saute mushrooms in butter until soft (3 to 4 minutes) and add rice, peas, onion, salt and pepper. Mix well; cover pan and heat over very low heat for a few minutes until piping hot. Spoon into serving dish and sprinkle with cheese and parsley.
Mix cake mix, sour cream, oil and eggs together. Pour half of the batter into a greased 9 x 13-inch pan. Mix cinnamon and brown sugar. Sprinkle over batter. Pour remainder of batter over sugar mixture. Bake at 350° for 35 to 40 minutes.
Stir together cocoa, sugar, salt and hot water. Bring to a slow boil, stirring constantly. Remove from heat. Add evaporated milk and water. Serve with whipped cream or marshmallows.
Sift flour and sugar into mixing bowl; blend well. Place oleo, shortening, water and cocoa in saucepan. Bring to rapid boil. Pour over flour and sugar mixture. Mix well. Combine remaining ingredients and add all at once to batter, mixing well. Pour into greased, lightly floured 13 x 9 x 2 pan and bake at 400° for 35 to 40 minutes or until it tests done. For a sheet cake, use a 16 x 11 x 1 pan. Bake at 400° for 20 minutes. Let cool 10 to 15 minutes while preparing frosting.
Beat eggs well. Add sugar, flour, spices and melted butter. Add pumpkin and milk last. Pour into unbaked pie shell. Bake about 45 minutes in 325° oven. To make two pies, I add extra egg and large can of pumpkin.
Rinse clean plastic containers and lids with boiling water. Peel and pit peaches; chop very fine. Measure 2 1/4 cups into large bowl. Add lemon juice. Stir sugar into fruit. Let stand 10 minutes; stir occasionally. Mix water and pectin in small saucepan. Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir pectin mixture into fruit mixture. Stir until sugar dissolves, about 3 minutes. Fill all containers quickly to within 1/2-inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature for 24 hours. Store in refrigerator up to 3 weeks or freeze extra container up to 1 year.
In a medium bowl, combine flour, cornmeal, baking powder, sugar and salt. In a large bowl, combine eggs, milk, oil and creamed corn. Blend in dry ingredients, stirring just until moistened. Stir in whole kernel corn. In deep fryer, drop batter by tablespoonfuls and fry in 2 to 3-inches hot oil for 2 to 3 minutes on each side or until golden brown.
Grease a 9 x 13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake according to directions. Pour over nuts. Mix butter, powdered sugar and cream cheese; pour over (spread) cake mix. Bake at 350° for 50 minutes.
I just mix it all up in a big bowl and bake them at 350° until lightly brown around the edges.
Mix all ingredients together except franks. Bring to boil, then place in oven and slowly bake at 350°, tightly covered, for 45 minutes. Add franks; cook 15 minutes longer. Serves 4 to 6.
Cook noodles until tender in boiling water. Drain. Rinse with cold water. Melt butter in skillet. Add meat; brown. Add salt, pepper, garlic salt, and tomato sauce. Simmer gently 5 minutes. Remove from heat. Combine cottage cheese, sour cream, onion and noodles. Alternate noodles and meat in 2 quart casserole. Top with grated cheese. Bake at 350° about 30 minutes.
Butter the bottom and sides of a 2-quart baking dish. Beginning with the ham, alternate layers of ham and potatoes, finishing with a layer of potatoes. Combine the milk, mustard and onion. Pour over all. Dot with butter. Cover and bake in preheated 325° oven for 1 hour or until potatoes are tender. Remove cover and continue baking for 15 minutes or until brown.
In medium bowl, stir cream cheese until softened. Add diced onion; mix together and pat into ball. Roll in pecan pieces and place in airtight container in refrigerator for at least 24 hours before using. Spread on crackers.
Mix cake mix, chocolate pudding, oil, water and sour cream. Beat in eggs. Fold in chocolate chips which have been coated with small amount of flour. Bake at 325° for about 35 minutes as a sheet cake. Can also be baked in a Bundt pan.
For best results, be sure to begin the vinegar well in advance since you'll need to let it stand for a while to absorb the flavors. Put the flavoring of your choice in clean bottles and fill them with plain wine vinegar. Leave an inch free at the top if you need to insert a cork or glass stopper.
Brown ground chuck with onion. Add cabbage, tomatoes, and chili beans. Add enough water to almost cover cabbage. Add salt and pepper. Cover and cook on medium-low for 3 to 4 hours until cabbage is tender and water has cooked down some. You will need a 6 to 8 quart pot to cook. This does not taste like cabbage - Delicious!
Sift the first 6 ingredients together. Add dry ingredients to the squash, eggs, oil, raisins and walnuts. Mix well. Bake in a 350° oven for 1 hour.