HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop cabbage and place in saucepan. Add small amount of water and cook for 10 minutes. Drain. Combine soup and milk. Combine bread crumbs and margarine. Place alternating layers of cabbage, soup mixture and cheese in 1 1/2-quart casserole. Top with buttered bread crumbs. Bake at 350° for 30 minutes. Makes 6 servings.
Brown hamburger; drain. Add spaghetti seasoning mix, tomato sauce and tomato paste. Simmer 1/2 hour. Cook noodles according to package directions. Grease a 9 x 13-inch pan. Layer 3 noodles on bottom of pan. Top with 1/2 meat mixture; sprinkle with Parmesan cheese, 3 more noodles, cottage cheese, remaining noodles, Mozzarella cheese and rest of meat mixture. Sprinkle heavily with Parmesan cheese. Bake 1/2 to 3/4 hour at 350°.
Bake cake by package direction in a 9 x 13-inch pan or large sheet pan. Poke holes in baked cake with fork. Cook sugar and pineapple until sugar is dissolved. Pour over warm cake and let sit until cake cools. Mix pudding with 3 cups milk until sets. Then add to Cool Whip. Ice cake with mixture. Keep refrigerated.
Lightly grease crock-pot. Alternate layers of bread and cheese and, if desired, meat. Beat together eggs, milk, salt and parsley. Pour over bread and cheese in crock-pot. Sprinkle top with paprika. Cover and cook on low for 3 to 4 hours.
Chop finely both okra and onion. Mix well with salt, pepper, water and egg. Mix flour, baking powder and cornmeal; add to previous mixture. Drop in hot grease and brown over medium heat. Drain on paper towels. Yields 8 patties.
Heat oven to 400° and spray a 9 x 13 pan with Pam. Cook rotini as directed on package and drain.
Cut berries in halves; rinse and drain well. Place in baked pie shell. Boil water, sugar and cornstarch until thickened and clear, about 2 minutes. Remove from heat and add Jell-O. Stir until dissolved. Pour over berries and refrigerate 2 to 3 hours. Top with Cool Whip or whipped cream.
Butter pan. Set oven at 350°. Bake 30 to 35 minutes. Shake pan. If soupy, cook a little longer.
Hint: Soften cream cheese in microwave on High 15 to 20 seconds.
Note: If raw peanuts are used, add before microwaving to the sugar-syrup mixture along with 1/8 teaspoon salt.
Scrub potatoes; lightly grease skins. Bake in a 400° oven for 1 hour until done. Cut thin slices off top of potatoes; scoop out inside and mash. Add onion, eggs, 1/3 cup Parmesan, margarine, salt, pepper and enough hot milk to make proper consistency (about 1/4 cup). Beat until fluffy. Carefully pile mixture into potato shells. Brush tops.
Sprinkle chocolate wafer crumbs in bottom of 7-inch spring-form pan. Set aside. In food processor, put cream cheese and next 7 ingredients. Process until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and place on serving plate. Garnish with chocolate curls or morsels.
Remove seed from peppers. Put peppers, tomatoes, cucumbers and onion through the food chopper, using coarse blade. Stir salt into vegetables. Let set overnight. Next morning, place vegetables in colander and press down firmly to force out as much of brine as possible. Shred cabbage very fine, then chop across shreds, chopping fine. Combine all the vegetables. Place over low heat and slowly heat only to simmering, stirring gently from time to time. This heating makes vegetables slightly tender. Add sugar, vinegar and spices and heat to the boiling point. Boil 3 minutes. Pack in sterilized jars and seal at once.
Place cake in the bottom of a 13 x 9 x 2-inch baking dish. In a mixing bowl, beat pudding mix and milk on low 1 1/2 minutes. Add ice cream; beat on low 1 minute. Pour over cake; chill. Dissolve gelatin in boiling water; add cold water and strawberries. Mix until partially set. Spoon over pudding layer. Cover and chill overnight.
Mix the peanut butter with vanilla and salt. Mix the remaining ingredients together. Combine mixtures thoroughly. Pour into a 9-inch unbaked pie shell. Bake for 10 minutes at 450°, then turn down to 325° for 35 minutes or until done.
Mix all well with hands. Shape into flat loaf and bake in glass dish for 40 minutes at 450°.
Salt and pepper meat; brown in butter. Add all ingredients to crock-pot. Cover and cook on low 9 to 12 hours. Serve over noodles.
Cook, drain and cool spinach. Add Lipton onion soup mix and sour cream. Pour in greased casserole. Sprinkle stuffing mix. Melt margarine and pour over top. Bake for 20 minutes at 400°.
Spread dried beef on bottom of large glass baking dish. Wrap a slice of bacon around each piece of chicken and place on top of dried beef. Mix soup and sour cream together; pour over chicken. Sprinkle generously with paprika. Bake uncovered at 275° for 3 hours. If too much bacon fat collects, spoon off. This can be made the day before and refrigerated overnight.
Sift the corn meal, baking powder, salt and flour together. Add onion and egg, then add buttermilk mixture. Shape into small balls and fry in deep fat until brown. Serves 6.
Boil chicken until tender, then cut into small pieces. Add noodles to pot with broth. Cook until noodles are done. Return chicken to pot and add soup. Stir and simmer on low for 15 minutes.
Season chicken with pepper. Place wings in baking dish. Mix together honey, soy sauce, oil, ketchup and garlic powder until well blended. Pour over chicken. Bake 45 minutes, until chicken is well done and sauce is thick.
Finely chop shrimp. Combine the shrimp, cheese, chili sauce, lemon juice, onion juice and Worcestershire sauce with electric mixer or rotary beater or blender. Gradually beat in enough milk to give good dipping consistency.
In skillet, brown pork chops on both sides. Season with salt and pepper. Place rice in baking dish. Pour orange juice over rice. Pour chicken soup over all. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes more. Serves 6.
Mix all ingredients in a bucket. Work from bottom up to clean walls. No rinsing necessary.
Melt butter in 2-quart saucepan. Sprinkle in flour; gradually add milk and bring to boiling point. Add corn, salt, pepper and sugar. Heat thoroughly; remove from heat and add beaten eggs. Pour into 2 1/2-quart buttered baking dish. Bake at 375° for 35 minutes.
Combine sugar, flour and salt in a bowl. Stir in lemon juice, rind, beaten egg yolks, butter and milk. Beat egg whites until stiff but not dry. Fold into lemon mixture. Pour into buttered 6-cup casserole. Place in larger pan; pour hot water to about 1-inch depth. Bake in 350° oven for about 40 minutes or until topping is set and golden brown. Serve warm. Makes about 4 servings.
Rinse broccoli under cold water to thaw. Drain thoroughly. Mix broccoli, 2 cups cheese, ham or chicken and onion. Place in casserole. Beat milk, eggs, Bisquick mix, salt and pepper until smooth (15 seconds in blender on high or 1 minute with hand mixer). Pour over mixture. Bake until knife inserted in center comes out clean, about 45 minutes. Top with remaining cheese. Bake just until cheese is melted. Cool 5 minutes before serving.
In a large saucepan, combine dates, apple, raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat; cool. Combine flour, cinnamon, baking soda and salt, if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350° for 10 to 12 minutes. Yield: 2 dozen (54 calories).
Mix all together. Put in square or rectangular pan. Top with grated Cheddar cheese. Bake at 350° for 35 to 40 minutes or until golden brown.
Mix creamed corn, eggs (beaten), milk, sugar, salt, pepper and flour together. Sprinkle 5 broken soda crackers on top. Bake 1 hour in a 350° oven.
Fry hamburger, onion and bacon (leave grease). Mix all the beans together and add the first mixture. Mix together, then add remaining ingredients. Bake at 350° for 1 hour (crock-pot works well).
Bring sugar and Karo to a boil. Remove from heat and add peanut butter, vanilla, cornflakes and Rice Krispies. Stir and spoon on wax paper.
Saute beef in stick of butter until dark and crumbly. Add cream cheese and mix. Add horseradish to taste. Serve with medium size pretzels.
Mix the first dry ingredients well. (Reserve about 1/2 cup to sprinkle on top later.) Add butter and mix well, then add milk, egg and soda. Beat well. Pour in a greased 9 x 13-inch pan. Sprinkle dry ingredients on top and bake at 325° to 350° for 30 minutes. (I add about 2 tablespoons brown sugar to my topping.)
In large skillet, brown meat; drain off fat. Stir in beans, soup and pepper. Pour into casserole dish. Arrange apple slices on top. Sprinkle with brown sugar. Bake, uncovered, at 450° for 25 minutes. Let stand 5 to 10 minutes before serving.
Mix all batter ingredients and bake at 350° for 20 to 25 minutes in two 9-inch cake pans.
Dice bacon. Fry until crisp. Add tomato sauce and beans. Simmer 10 minutes. Serve with rolls or brown bread. Makes 4 servings.
Mix the last 5 ingredients thoroughly and then add cooked macaroni; mix well. Bake at 350° for 40 minutes.
Mix sugar and cornstarch. Add 7-Up or ginger ale. Bring to a boil. Remove from heat. Add Jell-O. Mix well. Cool until slightly jelled. Add berries. Refrigerate 2 or 3 hours. Serve with whipped cream.
Brown meat. Add chopped onion, garlic, chili powder, salt and pepper. Add tomato juice. Put in crock-pot and add beans. Heat on medium 5 or 6 hours, stirring every hour.
Line oblong dish with graham cracker squares, fitting them in to cover the bottom. Combine pudding mix and milk and beat well. Allow to stand 5 minutes. Fold in whipped topping. Put one half (1/2) pudding on crackers. Add another layer of graham crackers. Top with remaining pudding and another layer of crackers. Spoon cherry pie filling on top. Refrigerate at least 3 hours. Cut into squares and serve.
In saucepan, combine soup mixes, salad dressing and vinegar. Gradually stir in water. Add remaining ingredients except steaks. Bring mixture to boil and let simmer 10 minutes. Cool. Marinate steaks overnight for better taste. Broil over medium heat for 10 to 12 minutes; turn and baste with sauce and broil additional 10 to 12 minutes longer. Baste both sides before removing. Enjoy!
Cream all ingredients, except tortillas and picante sauce, until well blended. Thinly spread on 12-inch flour tortillas. Roll tortillas and place in refrigerator overnight in sealed container. When ready to serve, slice rolled tortillas to desired thickness and serve with picante sauce for dipping.
Heat oven to 450°. Grease muffin tins or spray with Pam. Mix ingredients and spoon into muffin tins. Bake 15 minutes until golden.
Mix with mixer the Dream Whip, sugar, milk and cream cheese until stiff. Melt margarine and mix with crumbs.	Put a layer of crumbs, a layer of Dream Whip, layer of cherry pie filling and a layer of Dream Whip in pan. Top with rest of crumbs and let stand for 1 hour in refrigerator.	Use a 9 x 13-inch pan.
Brown beef, sausage and onion. Add rest of ingredients. Mix well and simmer for 1 hour or longer. This recipe can be cooked in a crock-pot. Brown beef, sausage and onion first.
Dissolve jello in hot water. Add fruit. Pour 1/2 of mixture in mold or dish. Leave rest of mixture on cabinet. Refrigerate first partially congealed. Add rest of mixture. Return to refrigerator until congealed. Top with Cool Whip or sour cream, if you wish to serve.
Add grits to water and salt. Cook 15 minutes. While still hot, stir in oleo and garlic cheese. Stir. Cool 15 or 20 minutes. Then add eggs and mix. Sprinkle top with Fritos. Bake 30 to 45 minutes. Press Fritos down. Use medium pan, 7 x 10.
Mix together cornstarch, sugar and boiling water and stir well. Place over medium heat and boil until it thickens. Add butter, egg yolks, salt, lemon juice and grated rind of lemon. Cook three minutes, then pour into a baked shell. Cover with meringue and brown.
Combine cornstarch, brown sugar, vanilla, butter and pear juice in medium sauce pan. Cook until thickened. Roll 1 pear half in 1 crescent roll and place in a buttered 13 X 9 pan. Pour cooked caramel sauce over pear dumplings. Sprinkle with sugar and cinnamon. Bake at 350 degrees for 30 minutes. Serve warm in individual serving dishes and top with ice cream then drizzle sauce over ice cream.
Combine 1 cup flour and the yeast. Heat and stir cottage cheese, sugar, dill seed, margarine, onion, 1/2 cup water and 1/2 teaspoon salt until warm (120° to 130°) and margarine almost melts. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes.
Chop the onion and green pepper in small pieces; heat oil over medium heat and add the onion and green pepper. Cook about 5 minutes, don't let them brown. Add the hamburger and continue to cook until pink in hamburger is gone. Stir occasionally to bring the pink meat up from bottom of skillet until all meat is browned. Add the ketchup, salt, pepper. Cook slowly until flavors and ingredients are blended. Simmer for 10 minutes, be sure to stir occasionally. Serve on hamburger buns.
Dissolve jello in boiling water. Drain blueberries and pineapple; measure liquid. (If necessary, add enough water to make 1 cup liquid and add to jello mixture.) Stir in drained blueberries and pineapple. Pour into a 2-quart flat pan. Cover and put in refrigerator until firm. Combine cream cheese, sugar, sour cream and vanilla. Spread over congealed salad. Sprinkle with chopped nuts (preferably pecans). Serves 10 to 12.
Cook onion and broccoli in butter until tender. Remove from heat. Add the mushroom soup, rice and cheese. Season to taste. Put in greased casserole. Dot with butter. Cover with cornflakes. Bake about 15 minutes at 350°.
Layer can of corn, then green beans, pour celery soup over top. Mix sour cream with shredded cheese and pour over soup mixture. Mix ritz crackers with melted margarine and pour over sour cream mixture. Bake at 350 F for 30 minutes in a 9 x 9 ungreased pan.
Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Add alternately, while blending the whipping cream and flour. Add 2 teaspoons vanilla and continue to blend. Pour into greased and floured tube pan and bake at 300° for 1 1/2 hours.
Wash tomatoes, place on cookie sheet. Add onion halves. Roast in preheated 400° oven 20 to 30 minutes. Cool. Transfer tomatoes to bowl, catching juices.	Slip off skins. Reserve juice. In 2 batches, puree tomatoes and onions in food processor until very smooth. Heat 2 tablespoons olive oil in heavy soup kettle. Saute garlic until soft; add pureed tomatoes and juice. Stir in broth and salt. Bring to a simmer for 15 minutes, uncovered. Remove from heat, stir in cream. Chill. In food processor, puree basil and 1/2 cup olive oil. Serve with basil puree drizzled over each bowl of soup.	Pretty and delicious!
Preheat oven to 375°. With a double-tined cooking fork, pierce lemon almost through all over, 20 to 30 times. Set aside any juice that leaks out. Rinse chicken; remove and discard fat. Place lemon and any juice in cavity of chicken; truss with string or metal skewers. Season with lemon pepper. Place chicken in small roasting pan; roast 70 minutes. Remove from oven; let stand covered 10 to 15 minutes. Makes 4 servings.
Saute garlic and onion in olive oil. Mix tomato paste and water or red wine. Add to garlic-onion mixture along with remaining ingredients. Simmer 30 minutes.
Roll chicken, ham and cheese together. Use a toothpick to secure. Roll in egg and bread crumbs to coat. Saute in butter. Place in baking dish. Bake for 30 minutes at 350°. Combine mushrooms, wine, bouillon and water in saucepan. Simmer. When half has evaporated, add flour, cream, salt and pepper to taste. Stir until thickened. Pour over chicken and bake 10 more minutes. Enjoy!
Cover and cook 5 hours in oven at 275°. Don't take lid off.
Rub chicken with lemon, then oil. Season to taste with salt and pepper. Season generously with oregano and sliced garlic cloves. Add water (just enough to cover bottom of baking dish). Cover and bake at 350° for 1 hour. Uncover and broil last 5 minutes or so until golden brown.
Place potatoes in large bowl. Separate eggs; chop whites and put in the bowl, along with the onion. Toss gently. In another bowl, mash yolks. Add dressing, cream, vinegar, sugar, mustard and salt. Pour over potatoes; stir to coat. Cover and chill.
Mix together and place in casserole dish. Bake 45 minutes at 300 degrees. Last 15 minutes sprinkle canned onion rings on top.
In large heavy pot, over high heat, cook beef, green pepper, onion and garlic, stirring frequently, until beef is browned, about 15 minutes. Stir in chili powder; cook, stirring for 1 minute.
Heat oil in wok or large skillet over high heat. Add salt. Break eggs into wok and scramble quickly until egg is cooked and in small particles. Add onions and green onions and stir-fry for 2 minutes. Add bean sprouts and stir-fry for 1 minute. Add remaining ingredients and stir-fry until thoroughly hot. Serve with any Oriental entre or add chicken, pork or beef (already cooked) as you choose for a complete meal.
Mix all ingredients. Form into 1-inch balls. Bake on greased baking sheet at 350° for 15 to 20 minutes or until done. Be sure baking pan has sides or grease will drip into oven. Good party food!
Take 2 slices of buttered bread to make sandwich and add corned beef, Swiss cheese, dressing and sauerkraut. Fry in skillet until cheese is melted.
Combine sugars, pumpkin, oil and eggs; beat until well blended. Sift together the flour, soda, salt and spices. Add and mix well. Stir in raisins, nuts and water. Bake in loaf pan at 350° for 65 minutes, or until done when tested.
Grease a 13 x 9 pan. Line with wax paper and spray. Sprinkle coconut and pecans in bottom of pan; set aside. Combine cake mix, eggs, water and oil in large bowl; mix according to package directions. Spoon batter over coconut and pecans. Combine cream cheese and butter in a saucepan; cook over low heat, stirring often until butter melts and mixture is smooth. Stir in powdered sugar. Spoon mixture evenly over batter. Bake at 350° for 40 to 45 minutes. Cool in pan on a wire rack for 10 minutes; invert onto a serving plate. Remove and discard wax paper.
In a 1-gallon container, mix all ingredients. Add enough water to make almost a gallon. You may also add some ginger ale to this to make it go further (as when pouring it in a punch bowl).
Combine dry ingredients in bowl. Add milk slowly, stirring to form a ball. Turn dough onto floured surface. Knead lightly. Roll dough 1/4-inch thick. Cut into 2-inch squares. Drop into deep hot fat. Fry until golden brown.
Place apples in pie shell, enough to heap up. Mix cornstarch, sugar, cinnamon and nutmeg together and pour over apples. Dot with butter. Place top crust over apples; seal edges. Bake at 400° until apples test done and crust is golden brown.
Mix flour, sugar, salt, eggs, sour cream and soda together. Bring margarine, water and cocoa to a boil. Add to the dry ingredients and mix well. Bake at 350° for 20 minutes in a 17 x 11 x 1-inch pan (cookie sheet).
Combine first 3 ingredients. Mix well. Stir in remaining ingredients except pecans. Chill 2 hours or until firm. Divide mixture to make 2 balls or maybe leave together to make 1 large ball. Roll in pecans and chill until ready to serve. Serve with your favorite crackers.
Heat syrup, sugar, butter and Crisco mixture, bringing mixture to a boil. Cool mixture to warm.
Mix the first 3 ingredients for pie crust. Press in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool. Blend cream cheese, powdered sugar and Cool Whip. Spread mixture on crust. Refrigerate 1 hour. Mix pudding by directions. Pour over cream cheese layer. Set in fridge until firm. Spread remaining Cool Whip on top. Sprinkle with nuts. Refrigerate until ready to serve. Makes 12 to 15 (plus) servings.
Brown together	the first 3 ingredients; drain and put into crock-pot.	Add the remaining ingredients and mix well. Cook on low in crock-pot 4 to 9 hours.
In a saucepan, combine pineapple juice and sugar. Boil for 3 minutes. Add jello; stir until dissolved. Add cream cheese and stir until blended. Cool. Fold in apples, nuts, celery and Cool Whip. Pour into 9-inch square baking pan. Chill and cut into squares to serve.
In medium bowl mix cream cheese, 1/4 cup sugar, vanilla and 1 egg. Pour into unbaked pie crust. In medium bowl mix pumpkin, 1/2 cup sugar, cinnamon, salt, milk and 2 eggs. Mix and pour over cheese mixture. Bake at 375° for 1 hour.
Cut meat into 1 inch cubes, sprinkle with salt and pepper, and dredge with flour. Melt shortening in skillet, and brown meat in it. Transfer meat to a 2-quart casserole. Lightly brown onion in hot shortening, add to meat. Heat water with tomato soup, pour over meat. Add seasonings and sliced celery. Cover, bake in 325° oven for 1 1/2 hours. Add sliced carrots, potatoes (cut in eighths), add peas. Sprinkle with salt and pepper, mix with beef and gravy. Cover and bake 1 hour. Serves 4.
Cook okra, squash and carrots with salt in water, enough to cover slightly, covered, for 7 minutes. Add onion and pepper; cook for 3 or 4 minutes, until all are lightly crisp. Remove from heat; drain in colander. Pour in dish and toss with melted margarine.
In medium saucepan, cook potato and onion in butter over medium heat, stirring constantly, for 5 to 6 minutes or until onion is tender, but not brown. Stir in flour, thyme and 1/8 teaspoon pepper. Add broth all at once. Stir in peas and carrots. Cook and stir until bubbly. Stir in meat. Transfer mixture to 1 1/2-quart casserole. Top with pie crust; trim crust to 1/2-inch beyond rim. Turn under and flute edges. Cut slits for steam. Place on baking sheet. Bake at 425° for 25 minutes or golden. Let stand 10 minutes before serving. Serves 4.
Bring cocoa, sugar, milk and butter to a full boil, stirring constantly. Cook 5 minutes until when dropped in cool water, it forms a soft ball. Take off burner and add oats and peanut butter; stir until it starts to cool. Spoon off onto wax paper or foil until hardened.
Dissolve bouillon cube in 1 cup of boiling water. Combine cornstarch and 1/4 cup water, stirring well. Stir into bouillon mixture; set aside. Bread and brown veggie scallops; cut into 1-inch pieces. Set aside.
Brown sirloin, dice whole white potatoes in bite size chunks and pour juice in pan. Add taco seasoning and Hidden Valley Ranch; mix well. Add remaining ingredients. Simmer 15 minutes.
Add butter, salt and sugar to milk. Add eggs and yeast dissolved in warm water. Add flour to this mixture. Turn out and knead while adding more flour. Let rise until double in size. Punch down and knead to remove air bubbles. Divide into 3 loaves. Put in well-greased loaf pans. Let rise again until double in size. Bake at 350° until brown, 35 to 40 minutes.
Brown hamburger and onions together; drain. Spread into bottom of cake pan or casserole dish. Mix remaining ingredients. Add to the dish. Bake at 350° for about 1 hour or until rice is done.
Combine all ingredients into cream cheese. Beat with beater until smooth. Chill 1/2 hour.
Beat together and pour into two greased flour tins. Bake 35 minutes at 350°.
Slightly beat the eggs. Combine all the ingredients and mix well. Pour into a greased 9 x 9-inch pan. Bake at 350° for 30 to 40 minutes, until lightly browned.
Combine sugar and butter; melt over low heat. Cool. Add an egg at a time; beat well. Combine flour, baking powder and salt; add. Add chocolate bits, nuts and vanilla; mix well. Pour into 9 x 12-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares. Makes 2 to 3 dozen.
Cook frozen broccoli as directed on package. Drain. Mix all of the ingredients, except cheese crackers. When you've mixed all the ingredients, then crumble up the cheese crackers and spread or sprinkle them on top of the casserole so top of mixture is covered completely. Then bake at 325° for 40 to 45 minutes.
Dressing: Microwave first 3 ingredients in tall open jar on Auto. Reheat. Will separate. Stir and return to microwave for short time or bring to a boil on stove in a saucepan. Cool and refrigerate for 30 minutes or longer.