HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add salt to cabbage. Let stand for 1 hour. Squeeze out juice and add carrot, peppers and celery (grated).
Mix all ingredients except nuts and chocolate chips. Melt chips and add to mixture. Blend well and add in nuts. Bake in greased 9 x 12 pan at 350° until toothpick comes out clean.
Put all ingredients except coconut in blender on low speed for 3 minutes. Grease plate with Crisco. Pour filling into plate and let set 5 minutes. Sprinkle coconut on top and put in 350° or 400° oven for 40 to 50 minutes.
Dissolve cornstarch and mustard in vinegar. Add ketchup, sugar, onion salt, celery salt, salt and pepper. Cook, stirring constantly, until thickened and translucent.
Mix wafers, 2/3 cup peanuts, butter and pat into bottom of 9x13 inch dish.
Blend in blender until powdery. Yields 1 1/2 cups (scant).
Thoroughly crush wafers. Mix raisins, nuts and cherries. Add to wafers. Add milk. Put mixture in refrigerator until chilled. Shape into desired size rolls. Sprinkle powdered sugar on wax paper. Wrap tightly around cake rolls. Refrigerate. (Will keep in refrigerator a month to six weeks.)
Drain pineapple well; save juice. Add enough water to juice to make 2 cups. Heat liquid to boiling. Add boiling liquid to Jell-O to dissolve. Add cream cheese while still hot and beat with rotary beater until smooth. Cool, stirring occasionally. Let set in refrigerator until partially jelled. When set, beat with rotary beater. Fold in Cool Whip. Dot with cherries after pouring into 9 x 12-inch pan. You may sprinkle with nuts. Chill. Serves 10 to 12.
Add the crushed pineapple, butter and salt to the mashed sweet potatoes. Form into balls. Place a marshmallow in the center of each one. Roll in corn flake crumbs. Place on baking dish; bake in a hot oven until lightly browned.
Dissolve instant tea powder in ice water; stir in frozen juice concentrate until dissolved. Pour pineapple-tea mixture into 6 glasses; add a scoop of pineapple sherbet to each glass. Stir gently. Makes 6 servings.
Place carrots, celery and onion in the container of a food processor or blender. Process with on/off action until finely chopped (or shred by hand). Combine vegetables and 1/2 cup of broth in frypan. Stir-cook over medium heat 7 minutes, until vegetables are tender-crisp. Combine in a mixing bowl the remaining broth with the bread crumbs, parsley, egg, salt and pepper; add braised vegetables and ground beef. Mix thoroughly. Form into a firm loaf, 2-inches thick. Place in a shallow baking dish large enough for juices to drain away from meat loaf. Bake in a 350° oven for 50 minutes, until meat is no longer pink. Remove from oven and immediately place meat loaf on a warm serving platter so fat will not be absorbed. Makes 6 servings. Each serving: 1 slice, 1 1/2-inches thick, 147 calories, 2 protein choices, 1/2 fruit and vegetable choice.
Break up Italian sausage and brown. Add a little parsley, onion and garlic. Saute. Add tomato paste and whole tomatoes and mushrooms. Simmer until it thickens (add water, if needed). Mix Ricotta cheese with eggs, a little parsley, garlic, Parmesan and grated cheese. Cook noodles; drain. Layer in baking dish, starting with sauce, noodles and cheese mixture. End up with cheese mixture. Bake at 350° until hot, about 35 to 40 minutes.
Cook sugar, syrup and water until it spins a thread. Add peanuts and cook until light brown in color. Remove from fire and fold in butter, soda, vanilla and salt. Quickly pour into buttered pan. Spread thin and allow to harden.
Flake tuna with fork in medium bowl. Add vegetables. Combine yogurt, honey, lemon juice and mustard; mix with tuna and vegetables until evenly distributed and well moistened.
In a large bowl, mix together well the pineapple, cucumbers, fresh mint, chili pepper, brown sugar, ginger root and lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 cups.
Combine ingredients; add chicken. Simmer on low until tender. Turn up heat to medium and cook until mixture turns to crust on chicken.
Cook meats in a skillet, crumbling as cooking, until well done. Drain well in a colander. Melt cheese and soups together in a crock-pot. Add cooked well drained meats. Keep warm to serve. Serve as a dip or over mounds of corn chips, broken tortillas or whatever you desire.
Mix oleo and flour; spread in 9 x 13-inch pan. Bake for 15 minutes at 350°.
Bring vegetables to boil in salted water. Cook 10 minutes, then drain. Mix all ingredients together. Pour into large casserole dish. Top with buttered cheese Ritz crackers. Bake 30 minutes in a 350° oven.
Fry ground beef and drain grease. Mix with taco seasoning. In glass pie dish, layer ground beef, onion, green chilies and Jack cheese. In blender, mix milk, Bisquick, eggs and hot sauce. Pour over layered mixture. Bake 30 minutes at 400°. Let pie cool 5 minutes before serving.
Place 5 cups of miniature marshmallows, the corn syrup, margarine and chocolate chips in large microwavable bowl. Microwave, uncovered, on High for 2 to 3 1/2 minutes, stirring after each minute, until mixture is melted and smooth when stirred. Stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely coated with chocolate. Stir in 1 cup of marshmallows. Make squares by pressing mixture evenly in buttered 13 x 9 x 2-inch rectangular pan with buttered back of spoon. Let stand at least 1 hour, or refrigerate if a firmer bar is desired. Cut into 2-inch squares. Makes 24 squares.
Bring water, cocoa, oil and margarine to a boil. Sift flour, sugar and salt into bowl. Pour liquid ingredients into dry ingredients. Add eggs, buttermilk, soda and vanilla. Cook in greased pan at 400° for 20 minutes, no longer.
Mix flour, sugar, eggs and vanilla. Add 2 large ripe mashed bananas and soda. Add nuts if desired. Spray Pan in loaf pan. Bake for 1 hour at 350°.
Cut off tip of chicken wing, then split in half. Place chicken in 9 x 13-inch baking dish. Combine honey, ketchup, soy sauce, oil and garlic cloves. Pour over chicken. Bake, uncovered, at 375° for 1 1/2 hours.
Set oven for very hot (450°). Grease 8-inch round cake pan. Mix and sift flour, baking powder, salt and sugar. Cut in shortening with 2 knives or a pastry blender, until mixture looks like coarse meal. Combine egg and milk; stir into flour mixture. If dough is too stiff, add more milk. Pat or roll out into an 8-inch circle and put in pan.
Wash hands. Preheat oven to 350°. Melt butter and put in square cake pan. Add graham cracker crumbs, coconut and peanut butter or butterscotch chips. Add chocolate chips. Add Eagle Brand milk and chopped walnuts. Bake at 350° for 30 minutes.
Pick fruit of the Prickly Pear when it is red, singe thorns off over fire. Pick enough Tunas to make at least 6 cups when chopped. Cover bottom of dishpan with water. Add Tunas and bring to a boil, mashing as they heat. Strain (this should produce 4 cups of liquid juice). Combine the ingredients (except pectin) and heat until juice climbs up side of dish pan about 3 inches. Add liquid pectin, bring to rolling boil	again for 1 minute. Place in	jars and seal. Yields approximately 4 pints.
Melt butter in skillet; saute onions, celery and green pepper, using medium heat. Stir in flour and milk, stirring constantly, until thick. Add bread crumbs, crab meat, Worcestershire sauce, chopped parsley, salt and pepper. Mix well. Remove shells and veins from shrimp, leaving tails on. Slit backs of shrimp. Put two shrimp together with crab stuffing. Hold together with toothpicks. Chill in refrigerator until ready to cook. Place shrimp in broiler pan, 5 inches from broiler unit. Baste occasionally with sauce until shrimp are done, about 5 minutes on each side. Serves 6.
Mix all ingredients (except chocolate chips) very well. Spread in an 11 x 7-inch pan. Cover with melted chocolate chips. Cut in squares.
Microwave chocolate chips until melted. Set aside to cool. Beat cream cheese, sugar and butter on medium speed of mixer until creamy. Gradually add melted chocolate, beating on low until blended. Fold in Cool Whip. Spoon into crust. Refrigerate until firm. Makes 8 servings.
In a pan over medium heat, stir soup and sherry until hot and smooth. Remove from heat; set aside. In a small bowl, toss cheeses lightly to mix; set aside. Beat together eggs, milk, parsley, dill weed and pepper; set aside.
Boil sugar, milk, butter and cocoa to a full, rolling boil. Turn heat down very low. Add peanut butter. Turn heat off and add oats and vanilla. Spread on buttered cookie sheet. Let it cool for a while, then cut.
Peel eggs. Bring all seasonings to a boil in saucepan over high heat. Pour hot vinegar mixture over eggs. Cover and refrigerate for 24 hours before serving. Keeps for several weeks if kept in refrigerator.
Spray cookie sheet with Pam. Lay graham crackers on pan. Boil brown sugar with margarine for 2 minutes. Pour mixture over graham crackers. Bake for 5 to 7 minutes at 350°. Sprinkle with chocolate morsels and butterscotch morsels. Spread over all. Put in refrigerator for 3 minutes. Take out and score. Return to refrigerator for 30 minutes. Take out and cut in squares.
In a 4-quart crock-pot, stir together the potatoes and onion. Stir in the bacon. In large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup and pepper. Add the mixture to crock-pot. Cover and cook the soup on low heat for 8 to 10 hours or high for 4 to 5 hours. If you like, mash the potatoes for a slightly thicker consistency before serving. Makes 8 servings.
Blend butter, granulated sugar, brown sugar and eggs. Sift and add flour, soda and salt. Add oatmeal, vanilla and chocolate chips. Drop by tablespoons onto cookie sheet and bake for 10 minutes at 350°.
Cream the butter; add sugar. Mix remaining ingredients in order given. Bake in 2 greased loaf pans in slow oven, 300°, for 1 hour.
Dissolve yeast in water. Heat applesauce slightly. Add oleo, salt and sugar. Stir to dissolve sugar. Add yeast mix and half the flour. Continue adding flour until a soft dough is formed. Knead on a floured board 8 to 10 minutes. Grease dough lightly and put in a warmed, greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down in bowl and let stand 30 minutes. Turn out onto floured board. Cut into 2 equal pieces and let stand 10 minutes. Shape into 2 loaves and put on greased baking sheet. Cover and let rise until doubled in size, about 1 hour. Bake 30 to 35 minutes at 400°.
Mix well the first 6 ingredients. Melt the margarine in shallow pan on low heat. Mix and roll balls. Melt the wax with the butterscotch chips. Dip balls and lay on wax paper.
Combine dry ingredients and mix well. Add other ingredients and mix until smooth. Bake at 350° for 50 minutes to 1 hour and 15 minutes or until done. Makes 2 loaves.
Saute onions and celery in margarine. Blend flour in milk. Add milk gradually, stirring constantly. Add egg yolks and seasonings. Cook for 5 minutes. Put crabmeat (or a mixture of crabmeat and shrimp) in mixing bowl and pour cooked sauce over it. Pour into a baking dish (8-inch square or 9-inch round Pyrex) and sprinkle with cheese. Bake at 350° for 12 to 15 minutes.
Soak both types of peas overnight in just enough water to cover. Next day, drain the peas, then place them in the 10 cups of water in a large pot with all of the other ingredients, except the sausage. Bring to a boil, turn down heat and simmer for 1 1/2 hours, stirring often. If soup becomes too thick, thin by gradually adding small amounts of water. Remove ham hock. Salt and pepper to taste. Add smoked sausage and continue simmering for 15 minutes.
Combine Aquavit, wine, sugar, spices and orange peel in saucepan. Heat but do not boil. Light with a match and pour burning into glogg glasses or heatproof cups containing a few almonds and raisins.
Wash and drain artichokes. Rap artichokes (top) against countertop to open leaves. Mix cheese, onions, garlic and bread crumbs. Season to taste. Mix well. Stuff between leaves. Place in a heavy gauge pot. Add 1 cup water. Pour oil over artichokes. Place in water. Cook, covered, until one leaf can be pulled off. Serve hot.
Beat sugar and egg well. Melt butter and cool. Add sifted flour and hjortonsalt and add to mixture. Let stand in refrigerator overnight. Roll dough in long sticks the thickness of your finger. Cut and make circles with the ends crossing each other. Fry as doughnuts.
Saute garlic in oil until brown. Add onion, potato, rice, water and parsley; stir. Bring to a boil and let simmer for 1 hour, stirring occasionally. Serves 4 people.
In a large mixing bowl combine nonfat dry milk powder, powdered sugar, unsweetened cocoa powder and nondairy creamer. Stir until thoroughly combined. Store cocoa mixture in an airtight container. Makes enough for about 45 (8 ounce) servings.
Preheat oven to 350°. Arrange the fryer in a shallow baking dish with skin side up. Combine remaining ingredients and pour over chicken. Bake for 1 1/4 hours, basting every 15 minutes until chicken is tender and nicely browned.
Cook for 1 minute the first 4 ingredients. Add oatmeal and nuts. Add vanilla and marshmallows. Drop on wax paper and chill.
Drain crab meat. Place in a 1-quart bowl and flake with a fork. Add celery, mustard, pickle relish and mayonnaise. Mix well. Spread mixture on crackers or toast rounds. Place 8 at a time on a plate lined with a paper towel. Cook on High for 30 seconds to 1 minute or until piping hot.
Mix juices together. Add ginger ale and 7-Up. Pour over sherbet. (Do not add water to orange juice or lemonade.)
Mix soft cream cheese (room temperature) and sour cream until real smooth. Add the taco mix. Mix thoroughly and let set several hours or overnight.
Mix all ingredients in a pot. Cook on low heat, constantly stirring. When it starts to thicken into a ball, put on counter and knead. Store in airtight container.
Put saffron in 1/4 cup of hot water. Let stand a short while and then add 1 cup of milk. Combine saffron and milk with eggs, salt and pepper and beat a little. Put bread and onion in a large bowl. Add milk mixture to bread and onion slowly. Stir bread mixture thoroughly as you slowly add more milk. If mixture is too dry, add a little more milk and stir. Melt 1/2 stick butter in a large pan. Pour the bread mixture into the pan; keep the heat low. Turn bread mixture to other side to brown a little. If too dry, add a little more butter to prevent sticking.
Crush bouillon cubes. Add Worcestershire sauce and onion. Cream in Philadelphia cream cheese. Add Hellmann's mayonnaise and beat until well blended. Chill.
Mix first 5 ingredients and place in a large greased baking dish. Place pie crust on top. Bake at 400° until crust is brown.
Toss all of the ingredients lightly, add enough fat-free mayonnaise to desired moistness. Salt and pepper to taste. Mix well.
Mix together all ingredients. If you want to cut out cookies, you must leave dough in refrigerator overnight so it will be more solid. If not, make in balls the size of walnuts and roll in sugar. Bake at 350° for 10 to 12 minutes.
In deep skillet, saute sausage and bacon until cooked on low heat. (Do not burn or crisp bacon.) With slotted spoon, transfer meat to large mixing bowl, saving juice and oil from meat. In same skillet, put peppers, onion, mushrooms, olives and tomatoes. Cook on low until peppers and onion are soft. Transfer to mixing bowl with slotted spoon. Add black pepper, salt, Parmesan cheese and eggs; mix well.
Mix 4 cups of water to jello. Drain pineapple and oranges and add to jello when cool. Add grated carrots. Serve with cottage cheese on a leaf of lettuce.
Saute onion; brown venison. Mix all ingredients. Simmer 10 minutes. Pour in casserole dish and top with cheese. Bake at 350° until cheese melts.
Bake cake in 2 layers; cool. Mix remaining ingredients together, except the pudding. Mix the pudding. Put 1 layer of cake in punch bowl. Put half of pudding and half of fruit mix. Put other layer of cake; repeat with pudding and fruit. Cover with Cool Whip. Layer cut strawberries on top.
Mix water, wine, soup and soup mix together with rice. Put into casserole and season chicken. Dip chicken into 1/4 pound melted butter or margarine. Lay on top of rice. Add paprika. Bake, covered, for 1 1/2 hours, in a 350° oven. Uncover for 1/2 hour.
Cut cookie dough roll into halves lengthwise. Cut each half into slices. Arrange half the slices in greased and floured 9 x 13-inch baking pan. Beat eggs, sugar and cream cheese in bowl until smooth. Spoon over cookie dough. Top with remaining cookie dough; slices will not overlap. Bake at 375° for 40 to 45 minutes or until golden brown. Cut into squares. Serve warm with vanilla ice cream. Yield: 16 servings.
In a large bowl, combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well by hand. Stir in cherry pie filling, chocolate chips and nuts.
Mix the first 6 ingredients together in large bowl. About 1/2 hour before serving, mix dressing mixture with salad.
Cream butter and sugar. Add eggs. Mix soda in applesauce and add to sugar mixture. Sift spices with flour, adding raisins and nuts to batter before the flour. Bake in moderate oven and frost with Caramel Frosting:
Cream sugar, Crisco and margarine together. Add eggs, then flavoring and milk, alternately with flour. Start in cold oven. Bake at 325° for 1 hour and 15 minutes.
Brown hamburger with onion soup. Add tomato soup, water and rice. Chop cabbage into bottom of casserole. Place hamburger mixture on top. Bake at 350° for 1 1/2 hours.
Add to cucumbers. Let stand overnight. Boil for 35 minutes and put in jars.
Saute thin sliced zucchini and onion in margarine for 10 minutes. Stir in parsley and seasonings. Combine eggs and cheese and stir into zucchini mixture. Separate dough into 8 triangles and press into 10-inch quiche pan. Press over bottom and up sides. Spread mustard over crust and pour in the vegetable mixture.
Place pecan halves in groups of 4's on greased cookie sheet. Place on top of each group a caramel. Bake at 325° for 8 minutes. Cool. Top with melted chocolate.
Combine dry ingredients in bowl; cut in Crisco with pastry blender. Stir in milk and egg. Do not overmix. Pour into greased pie pan. Bake 20 to 25 minutes in 400° oven.
Slice potatoes in bottom of baking dish. Slice onions over the potatoes. Season with garlic salt. Spread with 1 can of cream of mushroom soup. Flour and brown chops in skillet. Lay on top of sliced potatoes in dish. Take another can of cream of mushroom soup; add 1/2 to 1 can of milk to make gravy. Pour over chops and potatoes. Cover and bake at 325° for about 1 1/2 hours.
Cream shortening and sugar until creamy. Add one egg at a time. Add flour alternately with milk to creamy mixture. Fold in flavoring. Pour into floured and greased tube pan. Place in cold oven. Bake at 325° for 1 hour and 45 minutes.
Brown hamburger and onion. Add all ingredients and simmer 30 to 40 minutes.
Saute the celery and onions in the margarine. Mix with the rice and the broccoli. Add the celery. Add the soup and the Cheez Whiz, mix and pour into a 9 x 13-inch greased pan. Bake uncovered at 350° for 45 minutes.
Spray roaster with cooking spray or use 1 tablespoon canola oil. On medium-high brown lean beef, stirring slowly to keep from scorching. When meat is browned, add salt, pepper, garlic and about 1 quart water. Cook on medium until meat is tender (approximately 1 1/2 hours). Add fresh carrots and cook 1/2 hour more; then add potatoes and tomatoes to sauce. Cook until potatoes are done. Serve with baked cornbread and fresh tossed salad. Good!
Mix together all ingredients other than apples or pound cake in a saucepan. Bring to a boil. Pour into crock-pot. Set on low. Dip fresh apple slices or cake cubes into hot caramel.
Sprinkle chicken on both sides with garlic, basil, thyme and pepper. Arrange chicken in shallow bowl. Mix together vinegar and orange juice; pour over chicken. Cover and refrigerate for at least 2 hours. Place chicken on broiler pan. Set temperature control at broil, 500°. Arrange oven rack so chicken is about 4 inches from heat. Broil, turning, about 6 minutes per side, or until fork can be inserted in chicken with ease. Sprinkle with salt. Serve with wild rice, pouring pan drippings over rice. Makes 2 servings.
Drain oysters or shuck fresh ones. Pour rock salt in an ovenproof pan. Position shells in rock salt to steady the shells and insulate the nachos. Place a few chip pieces in each shell, then an oyster on top. Add a dollop of red sauce and some grated cheese. Broil until the cheese melts and the edge of oysters curl. Top each nacho with jalapeno slice. Serve hot. Makes 4 servings.
Dissolve jello in boiling water. Mix sugar and 4 cups warm water and bring to a boil. Add jello mix and all juices and mix well. Freeze. Take out of freezer 4 hours before using. Add ginger ale. Makes about 24 cups.
Mix dry ingredients together in large bowl. Add Crisco and blend by hand or pastry blender until mixture looks like cornmeal. Store in glass, plastic or can container with tight-fitting lid.
Mix all ingredients (except cabbage). Parboil cabbage to loosen leaves. Trim core. Separate leaves. Roll meat mixture into a leaf, not too tightly. Place in frypan or pot. Cover with tomato soup. Cover and simmer 2 hours.
Put Crisco, sugar and salt in large bowl. Over this mixture, pour 1 cup boiling water. Stir until shortening is about dissolved. Add eggs and stir together well. Add yeast that has been dissolved in warm water. Stir in flour, unsifted. Mix all together and refrigerate overnight. Roll out on floured pastry sheet or waxed paper and cut with 2-inch cutter. Put in a greased pan and let rise until double in size (about 3 to 4 hours). If room is cool, turn oven on to warm slightly. Turn off and let rolls rise in oven. Bake at 400° for about 10 minutes. Brush tops with melted oleo, if desired, before baking. Makes about 4 dozen rolls and doesn't even require kneading. My teenage granddaughters make these since they are so easy!
Beat egg white and water until fluffy. Add pecans and mix until all nuts are coated. Mix sugar, salt and cinnamon in large bowl. Add nuts; coat thoroughly. Place on buttered pan. Bake at 225° for 1 hour. Stir every 15 minutes.
Sprinkle salt over cabbage and let stand for 1 hour. Squeeze out liquid. Mix all remaining ingredients and bring to a boil. Boil for 1 minute. Cool and freeze in plastic containers.
Bake pie crust and cool. Mix powdered sugar and peanut butter with fork until mixture is crumbly. Sprinkle 3/4 of mixture on bottom of pie crust. Pour vanilla pudding over mixture. Top with Cool Whip and sprinkle remaining peanut butter mixture on top. Refrigerate for 1/2 hour.
Toss Croutettes stuffing mix with melted margarine. Set aside for topping.
Mix first 4 ingredients; beat as directed on cake mix. Add frosting to batter. Bake in angel food pan in 350° oven for about 55 minutes (grease and flour pan).
Brown ground beef and onion; drain. Stir in refried beans, taco sauce, taco seasoning and green chilies. Layer half of the tortillas on bottom of baking dish. Spread half the meat mixture. Sprinkle with half the cheese. Repeat layers. Bake 20 to 30 minutes in 350° oven.
Combine first 6 ingredients. Bring to a boil. Reduce heat gradually. Beat in well beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in salad dressing. Toss together remaining ingredients. Pour on dressing; toss gently. Serves 6.
Boil chicken breasts and save broth to use as needed. Cut chicken into cubes. Mix all ingredients. Place in a casserole and bake at 350° for 1 hour.
Melt oleo and add graham crackers, sugar and peanut butter. Press into a buttered 9 x 13 inch pan. Melt chips and spread over bars. Cut into squares before chocolate is too firm. Keep refrigerated.
Brown sausage and ground meat; add onion at the last so it just wilts. Add cheese and soup; stir until smooth. Add remaining ingredients. Heat to serve hot.
In a 9-inch Pyrex pie plate, mix 1 1/2 cups flour, salt and sugar and blend. Then add cooking oil and milk and blend good. Press mixture on sides and bottom of pie pan. Prick crust. Flute edge. Bake at 425° until brown.