HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop cabbage fine. Add salt. Let stand 10 to 15 minutes, then squeeze liquid out. Cook noodles in salted water. Drain and rinse in cold water. In a large skillet, saute cabbage in butter until golden and transparent. Add pepper. Stir in drained noodles; warm and serve.
Cream together until smooth. Then fold in 8 ounce carton of Cool Whip. Add 2 teaspoons of vanilla (optional). Put in graham cracker crust and chill for 4 to 5 hours. (May top with fruit filling.)
Do it!! Toast bread and cut into cubes; saute onions and set aside. Then use the same skillet for sausage. Cook sausage and crumble like meat for spaghetti. Drain grease. Mix together eggs, mustard and 2 cups of milk. Layer slices of broken pieced bread along baking dish, 13 x 9-inch. On top of bread, layer onions, cheese and sausage. Before baking, take 1/2 cup of milk and thin out the cream of mushroom soup. Pour that over the rest. Bake at 300° for 1 1/2 hours, then enjoy!!
Heat margarine in skillet. Cook chicken for 10 minutes or until browned. Remove.
Brown ground beef. Slice potatoes and onions, thinly. Layer in a baking dish or pan, starting with ground beef, then potatoes and onion. Pour soup over the mixture and bake at 400° for 1 hour or until onions and potatoes are tender.
Two hours before serving or early in the day: Into large bowl, measure flour, sugar, margarine, baking powder, salt, egg and 1 teaspoon vanilla. With mixer at low speed, beat ingredients until well blended. Shape into ball. Preheat oven to 325°. On lightly floured surface, roll half of dough in 12 x 6-inch rectangle. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Place rectangles about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes until lightly browned. Remove to wire racks to cool. Repeat with remaining dough.
Cook onions in butter for 5 minutes, or until soft and golden. Add potatoes, consomme, salt, pepper and marjoram. Cook, covered, over lowest possible heat, for 25 to 30 minutes, or until potatoes are tender. Sprinkle with parsley. Makes 4 servings.
Combine all ingredients, except parsley, together in a large bowl. Form into small balls and roll in parsley. Refrigerate until serving time.
Combine in a bowl the noodles, tuna or hamburger and cream of mushroom soup. Add milk and seasonings to taste. Place in cake pan and bake at 350° for 45 minutes. Sprinkle with grated cheese and cook until melted.
Combine all ingredients and toss lightly. Serve on lettuce leaves. Serves 12.
Cut ribs into serving size (3 to 4 per person). Place in single layer, meaty side up, in a shallow baking pan. Add 1 slice of lemon and 1 slice onion on each piece. Bake at 450° for 30 minutes.
Cream together butter and sugar (well). Blend in bananas, eggs and vanilla. Sift together flour, soda and salt. Add alternately with buttermilk, blending just until well combined. Fold in nuts, if desired. Pour into 2 greased loaf pans and bake at 350° for 1 hour.
Mix cream cheese, butter and Bleu cheese until creamy. Add rest of ingredients and shape into ball.
Clean vegetables and cut into 1-inch pieces. Place in a roaster; add salt, pepper and chicken broth. Quickly brown chicken; sprinkle with paprika and put on top of vegetables and simmer covered until tender. Add herbs. Blend gravy mix with cold water and add to simmering stew. Stir carefully until gravy thickens.
Add all ingredients together. Stir, then add slices of peaches. Bake at 350° for 45 minutes to 1 hour. Bake in deep dish baking bowl. You can also use strawberries or other fruits.
Clean shrimp. Chop onion and pepper. Heat oil in a Dutch oven over medium-high heat. Add peas, onion and pepper. Cook 5 minutes, stirring frequently. Stir in sauce, shrimp and pepper flakes and bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes. Boil linguine until firm to the bite. Drain and transfer to a pasta bowl. Spoon sauce over pasta. Toss to coat well and serve. Serves 4 to 6.
Combine sugar, oil, egg and vanilla. Add dry ingredients, then apples and nuts. Bake at 350° for one hour.
In microwave, melt butter. Mix with crumbs and press into a 9 x 13-inch pan. Chill until set. Mix together cheese, 1 cup whipped topping and powdered sugar. Spread mixture on top of wafer base. Slice bananas and place evenly over cream cheese mixture. Then layer strawberries, pineapple and 1 large container whipped topping. Top with your choice of walnuts or pecans (1 cup). Chill and serve.
Combine first 3 ingredients and bring to a boil. Boil 3 minutes. Remove from stove and add rest of the ingredients. Stir until blended, then pour in greased 9 x 13-inch pan. When cool, cut into squares.
Beat together cake mix, melted oleo and 1/3 cup evaporated milk. Stir peanuts into mixture and press 1/2 of it in a 9 x 13-inch greased and floured pan. Bake at 350° for 5 minutes. Melt caramels and 1/3 cup evaporated milk in double boiler. After cake comes out of oven, sprinkle chocolate chips on top and pour caramel mix on top. Crumble remaining 1/2 cake mix on top. Bake 15 minutes at 350°.
Cut Crisco into flour, salt and sugar. Mix well the water, egg and vinegar. Add to dry and mix. Cover tightly and refrigerate until chilled. (May be frozen.) Roll each crust on floured board.
Layer in 9 x 13-inch pan: beans, avocados, chiles, sour cream, taco seasoning (sprinkle over the sour cream), olives and tomatoes.
Mash sweet potatoes until free of lumps. Add sugar, cinnamon, allspice and salt. Beat eggs; add to mixture and cream well. Blend milk and butter. Mix well. Pour into pastry shell. Bake 40 to 45 minutes at 350°.
Add crumbled yeast and sugar to lukewarm buttermilk. Let stand 10 minutes. Add melted butter, salt and soda. Beat well and add half the flour and unbeaten eggs. Beat well. Add remaining flour to make a stiff dough. Let rise until double in bulk. Shape in rolls. Let rise again. Grease muffin pans good. Bake at 325° for 20 minutes.
Separate dough into 10 biscuits. Flatten into 5-inch circles. Place each one in the bottom and sides of a greased muffin pan. Set pan aside. Brown ground meat and drain well. Mix brown sugar, ketchup, vinegar and chili powder. Stir until smooth. Add to meat and mix well. Divide meat mixture among biscuit lined pan (about 1/4-cup) for each. Sprinkle with cheese.
In a small bowl, mix together cream cheese and chili sauce. Mix in enough dill pickle juice to make smooth. Add enough horseradish to taste (to your liking). Blend in shrimp. Chill until ready to serve. Serve with crackers.
Pour egg whites into a large bowl; warm to room temperature, about 1 hour. Measure sifted flour with 3/4 cup sugar; re-sift. Preheat oven to 375°. Beat (at medium speed) egg whites with salt and tartar until stiff peaks form. At high speed, beat in 1 cup sugar (1/4 cup at a time), beating well after each addition. Sprinkle 1/4 cup flour mixture over whites. Fold in 15 strokes with a wire whisk until all flour disappears. Continue until all flour mixture is gone. Gently push in ungreased 10-inch tube pan. Remove all air bubbles with a knife through batter. Smooth top of cake.
Heat vegetable oil in a large pot set over medium-high heat. Add the tortillas, chili powder, cayenne pepper, paprika, cumin, garlic and bay leaves and saute for 10 minutes. Add onion, red bell pepper and cilantro; cook 5 minutes. Add tomatoes and cook 5 minutes. Add chicken stock and cook 45 minutes. Add the lemon juice and season with salt and pepper. Blend soup in blender set on medium. Pour soup into 8 bowls. Garnish with Cheddar cheese, chicken and avocados. Serves 8. Contains per serving: 393 calories; 10 grams fat and 94 mg. sodium.
Layer ground beef and onion mixture and green beans. Add Tater Tots on top. Mix soup and milk, together; pour over Tater Tots. Bake at 350° for 1 hour.
Mix all ingredients together. Works best for London Broil steak. Let marinate in refrigerator for 24 hours. Barbecue grill to your liking.
Preheat oven to 325°. Mix oleo and sugar. Add beaten egg yolks. Add flour and all dry ingredients. Bake in ungreased pan for 12 to 15 minutes.
Mix all ingredients together. Form into patties about the size of your hand. Fry in oil until golden brown on both sides. Serve with cheesy noodles and a green veggie or salad. Serves 2 to 3. Doubles nicely.
Dissolve sugar in hot water. Pour sugar mixture, cider, water, lemon juice and orange juice in a large pot. Place cinnamon and cloves in a percolator. Allow to perk with water for 5 to 10 minutes, then pour into cider mixture.
Butter a 9 x 13-inch pan. Mix and spread coconut and nuts in pan. Mix the cake mix as directed on the box and pour over the first layer. Mix the cream cheese, butter and powdered sugar together. Beat until creamy. Pour over the cake mixture. Bake at 350° for 50 minutes. Do not overbake. Cake will crack in the middle.
Make strong tea. Add sugar and cool. Add remaining ingredients and chill. Serve over crushed ice.
Butter a square pan (8 x 8 x 2-inch). Heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread in pan. Refrigerate until firm. Cut into 1-inch squares. Makes 64 candies, 50 calories per candy.
Blend well the margarine and chunky peanut butter. Add confectioners sugar and Rice Krispies. Mix well. Refrigerate a couple of hours.
Melt butter. Brown onion on low heat. Do not let butter brown. Add water and bouillon cubes. Boil. Add noodles, garlic and broccoli. Stir until separated. Simmer 15 to 20 minutes. Add milk and simmer until hot. Add cheese and melt.
Mix all ingredients and cook over medium heat for 3 minutes. This sauce may be used on cake and is especially good over ice cream.
Layer lettuce, onion, bacon bits, cauliflower and cheese in bowl. Mix other ingredients together well and spread on top.
Peel and quarter potatoes. Cook until tender. Drain off water and add 1/2 stick butter. Mix together the other 1/2 of butter (melted), vinegar, paprika, sugar, catsup and BBQ sauce. Heat and pour over potatoes.
In a large container, mix popcorn, Cheerios, Rice Chex and peanuts. Spread in 2 large roasting pans.
Combine flour, baking soda and salt in a bowl and set aside. Cream the sugars and the softened butter. Add the eggs and the vanilla. Add the flour mixture and beat thoroughly. Stir in the chocolate chips by hand. Bake at 300° for 20 to 24 minutes.
Brown beef, onions and peppers. Add rest of ingredients. Mix well. Cover and simmer about 1/2 hour.
Preheat oven to 350°. Use oblong baking dish. Melt butter in baking dish. While still hot, pour fruit for cobbler into hot butter. Mix flour, sugar and milk; mix well and pour over fruit. Bake until golden brown.
Unroll dough on a lightly floured surface; press seams together to form a 12 x 4-inch rectangle. Sprinkle and gently press minced dill weed onto top of cream cheese. Place cream cheese, dill weed side down, in center of dough. Bring up sides of dough snugly around cheese, pinching to seal. Place seam side down on a lightly greased baking sheet. Brush with egg yolk. Bake at 350° for 20 to 22 minutes. Garnish, if desired. Serve warm with crackers. Yields 16 appetizer servings.
Sift flour and measure and sift again with sugar and salt. Put water, margarine and peanut butter in saucepan and bring to a boil. Pour over flour mixture. Mix well. Combine eggs, soda, buttermilk and vanilla; mix well. Add to peanut butter mixture and blend well. Pour into large sheet cake pan and bake 20 minutes at 350°. Start making icing 5 minutes before cake is done. Punch holes in cake with fork as soon as it comes out of oven. Frost while hot with Peanut Butter Frosting.
Line 9-inch pie pan with one crust. Set aside. Combine remaining ingredients; salt and pepper to taste. Pour filling into pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent. Bake at 375° for 45 to 50 minutes or until golden brown.
Cook rice and keep warm. Saute vegetables in oil until crisp-tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup Parmesan cheese and serve immediately over warm rice, sprinkling with remaining Parmesan cheese.
Mix the first 4 ingredients and make crust in a 10 x 13-inch pan. Bake at 400° for 10 minutes.
Bring to a boil over medium heat the milk, sugar, cocoa and salt. Boil for 5 minutes; don't beat. Remove from heat and add remaining ingredients. Mix well but do not beat. Pour into bowl and serve warm. Can be reheated or served cold by adding milk and mixing well.
Heat margarine in a 10-inch skillet until melted. Cook onion, bell pepper and garlic in margarine over medium heat, stirring in remaining ingredients. Cook about 5 minutes, stirring frequently until hot. Makes 8 servings.
Bring water and seasoning to boil. Add shrimp. When the water returns to boil, remove from heat and drain. Chill until ready to serve.
Line pie pan with pastry. Put peaches in pie crust (canned peaches may be used instead of fresh). Mix sugar and flour and add salt. Blend in half and half and almond flavoring. Sprinkle with cinnamon. Bake in 425° oven for 45 minutes.
Spray 9 x 14-inch baking dish with Pam. Combine all, except cheese, almonds and potato chips. Put into baking dish. Top with cheese, almonds and potato chips. Bake at 400° for 25 to 30 minutes. Serve 8.
Sift the first 4 ingredients together. Add nuts. Melt butter; add brown sugar. Add egg and vanilla. Slowly add flour mixture and chocolate chips. Bake in greased 9 x 9-inch pan at 350° for 20 to 25 minutes.
Mix all of the above. Serve inside of a round loaf of rye bread dug out with sliced bread on the side.
Mix powdered sugar, Eagle Brand milk, nuts and coconut together. Chill 2 to 3 hours, then shape into small balls. Chill 1 hour. Melt chocolate chips, paraffin and oleo in a double boiler. When chocolate is melted, dip balls in it. After dipping, place on waxed paper and cool.
Cut up the beef and put in crock-pot. Add the remaining ingredients and cook on low 6 to 8 hours.
Boil 1 cup crushed berries, sugar and cornstarch until transparent. Put remaining berries into baked shell. Pour hot mixture over berries. Chill in refrigerator. Serve with Cool Whip or your favorite topping.
Cream together the Crisco, margarine and sugar. Add eggs, one at a time. Alternate flour and milk until used up. Add vanilla. Bake in a 350° oven for 1 hour and 10 minutes.
Mix soup, oil, vinegar, mustard, salt, pepper, sugar and Worcestershire sauce in pan and bring to a boil. Pour over carrots, green pepper and onion. Mix and refrigerate at least 24 hours before serving. Great for holidays. Can be made in advance and last a long time in fridge.
Brown meat; drain. Add taco seasoning and 1/2 cup water. Simmer 5 to 10 minutes. Prepare rice according to directions on package. Melt Velveeta; add Ro-Tel. Mix well. Combine meat, rice and cheese dip. Pour into 9 x 13-inch dish. Top casserole with plain (broken up) Doritos chips. Bake at 400° for 15 minutes until bubbly. Top with lettuce, tomatoes and onions. Serve.
*Or 1/2 heaping cup powdered milk and 3 cups warm water.
Combine pie filling mix, brown sugar, chocolate and 1/4 cup of milk in saucepan. Add egg yolks and blend well. Add remaining 1 3/4 cups milk. Cook and stir over medium heat until full boil. Remove from heat, add butter and blend. Cool about 5 minutes, stirring once or twice. Pour into pie shell.
Cream shortening, sugar and brown sugar together. Add beaten eggs and vanilla and mix. Mix all dry ingredients together and add to first mixture approximately a cup at a time until completely blended. Add chocolate chips and nuts and mix well. Drop generously rounded teaspoon of cookie dough on to ungreased cookie sheet and bake at 350 degrees for approximately 10 minutes. (Hint: It is better to under bake cookies than to over bake.) Makes approximately 3-4 dozen cookies.
Saute onion, garlic and celery in oil until soft. Crush garlic. Add tomatoes and herbs. Simmer the soup gently while you prepare vegetables, beans or grains you decide to use. Thirty (30) minutes before serving soup, add beans, noodles or grains and vegetables. After combining all the ingredients, bring to a boil. Simmer briefly and correct the seasonings to your liking. If you like, top each bowl of soup with fresh grated Parmesan cheese. Great with fresh cornbread or French bread. This soup is even better the next day!
Melt butter and remove from heat. Stir in flour. Put back on heat and stir. When smooth, add milk and salt. Stir constantly. Serve with vegetables.
Mix together flour, salt and sugar with pastry blender. (I use a fork, it works just as well.) Cut in butter as you would if you were making pie crust. Add sour cream and four egg yolks. Mix in. Add yeast and mix again. After it is completely mixed, knead dough on a floured surface until smooth. Divide dough into four equal parts. Wrap in plastic and refrigerate overnight. Thirty minutes before baking, remove dough from refrigerator. Cut each piece into two. Roll out into the size of a loaf pan.
Thaw juices a little, then mix all ingredients together. Freeze in 3-ounce plastic cups. Remove from freezer 30 to 45 minutes before serving. Makes 32 (3 ounce) servings.
Just before cake is ready to take out of oven, melt butter and cocoa. Add powdered sugar, vanilla and milk. Mix in nuts. Ice cake while hot.
Preheat oven to 350°. Lightly grease shallow baking dish. To make sauce, saute onion and garlic in margarine 5 minutes. Add tomatoes, sauce, chilies, sugar, cumin, salt and oregano. Bring to boil; reduce heat and simmer 20 minutes, uncovered. Holding tortillas with tongs, soften by dipping into hot sauce. Fill each tortilla with 1/4 to 1/3 cup chicken and 2 tablespoons of cheese. Roll up, tucking in sides to contain filling and arrange seam side down in prepared pan. Stir sour cream into sauce. Pour over enchiladas. Top with remaining cheese. Cover and bake for 40 minutes, until enchiladas are hot and bubbly.
Spread a thin layer of peanut butter on the bottom of the hot pie shells. Mix first 5 ingredients. Fold in one container of topping. Fill pie shells. Top pies with the other container of topping. Chill 24 hours.
Whip the cream in a large glass bowl; add sugar and vanilla. Mix well. Drain fruit cocktail, pineapple and mandarin oranges until all liquid is completely drained off. Add fruit to whipped cream and mix. Add marshmallows and pecans and mix. Chill in refrigerator for 2 to 3 hours before serving.
Arrange lettuce in bottom of deep bowl. In layers add celery, green pepper, onion and peas. Do not toss. Spread mayonnaise evenly over layer of peas. Sprinkle with sugar and cheese. Cover and refrigerate at least 4 hours. Sprinkle bacon over salad just before serving. Makes 10 to 12 servings.
One hour before serving, heat the milk, cheeses and margarine together until all are melted. Pour over thawed potatoes. Bake for 1 hour at 350°.
Drain pickles and discard liquid. Slice each pickle lengthwise into quarters. As you repack the pickle strips into the jar, add remaining ingredients, alternating with pickles.
Cook bacon about 5 minutes until crisp. Pour off fat and add cabbage, apples, onion, caraway, salt and pepper to pot. Pour beer over all and toss to mix. Cover, reduce heat to low and cook 30 minutes, stirring once or twice. Cabbage will be wilted but will still have color.
Mix cake mix and pudding together dry. Pour oil, water, eggs and sour cream. Beat; set aside. Mix in small bowl sugar and cinnamon. Grease 2 large loaf pans. Layer cake mixture, then sugar/cinnamon mixture, making 3 layers, cinnamon/sugar last. Bake 1 hour at 350°. Excellent!!!!
Mix all ingredients together. Spread on buns; wrap in foil and place on cookie sheet. Bake at 350° for 20 to 30 minutes.
Cook potatoes until done. In 8 x 12-inch casserole, layer sliced potatoes; sprinkle with salt. Add cheese, onions and butter, then bacon. Repeat layers, ending with bacon. Bake, uncovered, at 350° for 20 to 30 minutes. Serves 8.
Mix sugar, flour and cocoa. Stir in milk. Cook, stirring often, until thickened. Separate eggs. Beat yolks. Temper eggs with small amount of hot mixture before adding to the entire hot mixture. Cook a few more minutes; remove from heat. Add margarine and vanilla. Stir. Pour in baked pie shell. Top with meringue.
Mix powdered sugar, cracker crumbs, peanut butter and butter until blended. Press into ungreased 9x13 pan in an even layer. Spread melted chocolate over top. Refrigerate until chocolate is firm (at least 2 hours). Let stand at room temp. for 15 -20 minutes before cutting with a sharp knife.
Cook macaroni and drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add Cheddar cheese and mix well. Stir in cooked macaroni. Pour into a greased 4-quart baking dish; sprinkle with paprika. Bake in oven at 350° for 45 minutes.
Mix sugar, oil, vinegar, Accent, pepper and Ramen noodle flavoring together and refrigerate overnight.
Combine all ingredients; mix well. Cover; refrigerate. Yields 6 servings.
Grind cranberries and add sugar and salt. Let set overnight in refrigerator. Next morning, add remainder of ingredients. Keeps well in refrigerator.
First, prepare the fruit. Mash thoroughly about 10 ripe bananas. Measure 3 cups into a very large saucepan. Squeeze the juice from 1 medium lemon; measure 2 tablespoons into the pan. Add maraschino cherries.
Dissolve gelatin in hot water. When dissolved, add cold water. Blend mayonnaise, lemon juice and salt and add to gelatin mixture, beating thoroughly. Chill until partially set, then whip fluffy. Fold in strawberries. Pour into a mold and chill several hours.
Place fillets in greased baking dish. In saucepan melt butter and add soy sauce, garlic and herbs. Pour over fish and bake at 375° for 10 minutes per inch of thickness at thickest part. When almost done, remove fish and sprinkle with mushrooms and scallions. Arrange lemon slices on top and make sure the topping is well basted with juices. Return to oven and bake 5 minutes more or until fish flakes easily and topping is heated through. Serves 4 to 6.
Combine mozzarella, sour cream, parmesan cheese and the next 6 ingredients in a large bowl stirring until well-blended. Spoon mixture into a 1 1/2 quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 Tbsp. parmesan cheese. Bake at 350 degrees for 30 minutes until bubbly and golden brown. Serve with the triangles and chips.
Combine first 3 ingredients, mixing well. Firmly press into bottom and sides of a lightly greased 9-inch pie plate. Bake at 325° for 10 minutes. Cool completely. Place 1/2 cup morsels in top of a double boiler. Cook over low heat until chocolate melts, or place in a microwave dish and heat on low until chocolate melts. Beat cream cheese until light and fluffy; add brown sugar and vanilla, mixing well. Fold the whipped cream into cream cheese. Spoon filling into prepared crust. Chill at least 8 hours. Slice strawberries and arrange over filling. Place 1 whole strawberry in center. Combine remaining 2 tablespoons chocolate morsels and shortening in small pan and heat until melted. Drizzle over strawberries. Yield: one 9-inch pie.
Brown beef in butter. Add remaining ingredients. Put in casserole and put bacon on top. Bake 1/2 hour at 350°.
Remove biscuits from can. Separate the biscuits between the flakes. (One can should make 20 small pizzas.) Grease pan and flatten biscuit out. Spray with butter. Spoon sauce onto biscuits; add toppings. Bake at 400° for 15 minutes.
In medium-sized saucepan, cover potatoes with water. Place over high heat. Bring to boil, reduce heat and simmer until tender, about 15 minutes. Preheat oven to 350°. Slice potatoes and layer in 9 x 13 x 2-inch baking dish. Sprinkle with almonds and green onions. Drizzle with butter or margarine and sprinkle with cheese. Bake 30 minutes or until cheese is melted and lightly browned. Serves 4 to 6.
Butter a small casserole dish. Add first four ingredients. Beat mushroom pieces, mustard, eggs, milk and onion; pour over first mixture. Sprinkle with paprika. Bake at 375° for 45 minutes. Serves 2. Double shrimp, bread dressing, eggs and milk for four.