HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir 1/2 cup sugar into cabbage and place half of this mixture in a large bowl. Cover with onion rings, then cover with remaining cabbage.
Beat together one ingredient at a time. Stir in Cool Whip. Pour into graham cracker crust and freeze. Store in freezer until ready to serve.
Mix flour, shortening and salt. Blend until mixture resembles fine crumbs like cornmeal. Sprinkle water over crumbs. Work with fork in bowl. Let sit 10 minutes. Roll out on floured board and put in 9-inch pie pan. Makes 2 crusts.
Put all ingredients in large bowl; mix well on medium speed. Bake in greased loaf pans. Makes 2 large or 3 medium loaves. Bake at 350° for 50 to 60 minutes.
Toss chicken in flour, salt and pepper. Heat butter and oil in large frypan and brown chicken in it. Stir in garlic, cognac, tomatoes, marjoram, wine and bay leaf. Cover and cook over low heat 25 minutes. Add mushrooms and olives and cook 10 minutes longer, or until chicken is tender. Sprinkle top with parsley. Serve with slices of French bread. Rice is a good accompaniment. Amount of chicken breasts: at least 1/2 breast each person. Great to make day before. Refrigerate, then heat up to serve. This improves flavor.
In a blender container, cut up bananas, strawberries, grape juice, yogurt and if desired, honey. Cover and blend until smooth. Pour into 6 chilled glasses. If desired, garnish with additional strawberries and mango slices.
Brown chicken in skillet, using a small amount of oil. Add mushroom soup and 2 cans of water. Add onion, celery seed, parsley, curry powder, salt and pepper. Cook 1 1/2 hours on low. Add rice 15 minutes before done, mixing well with sauce. Add more water, if necessary. Serve chicken pieces on a bed of rice.
Saute beef and sausage together until well done. Drain. Add cheese and other ingredients. Spread on party rye bread and bake for a few minutes until hot and crisp. Makes about 6 to 8 dozen. Mixture can be frozen.
In large roaster layer peeled and cut up fairly small pieces of potatoes. Crumble hamburger over potatoes. Spread mixed vegetables over hamburger. Pour beefy mushroom soup over the vegetables. Slice (pour) Cheddar cheese over the layered mixture. Cover and bake for 2 to 3 hours at 350°.
Cut off tops of peppers and set aside 1/4 cup chopped green pepper. Cut x into bottom of whole peppers. Cook whole peppers in boiling water for 5 minutes. Salt inside of peppers and set aside.
Mix cheese and onions together with enough mayonnaise to spread. Add Worcestershire sauce. Spread evenly on rye rounds and place on baking sheet. Broil until bubbly and barely beginning to brown. Watch closely.
Crumble ground beef into 2-quart glass casserole dish. Microwave on High 5 to 6 minutes; drain. Combine remaining ingredients. Mix with ground beef. Microwave on High for 7 to 8 minutes longer. Serve over noodles. Good over rice if desired.
Mix artichoke hearts, mayonnaise and cheese together; blend well. Slice bagels down the middle and spread each half with artichoke mixture. Bake at 350° until slightly brown.
Peel tomatoes and cut in pieces; place in a large pan. Chop peppers and garlic; cut onions in long slices. Combine all ingredients. Cover and heat over low heat until tender. Put in hot sterilized jars and seal immediately.
Melt margarine and mix with flour and chopped nuts for crust. Bake at 350° for 20 minutes; let cool.
Bone each chicken breast and wrap a strip of bacon around it. Salt and pepper to taste. Line casserole with smoked beef. Place chicken on top of the beef. Mix the sour cream with the soup. Pour over the chicken. Bake at 300° for 1 1/2 to 3 hours.
Beat sugar and eggs until fluffy. Combine dry ingredients and add to egg and sugar mixture. Add oil and sour cream. Beat well. Stir in apples, pecans and vanilla. Spoon batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes. Turn out on a wire rack and finish cooling. Makes two loaves.
Mix all ingredients. Cover; refrigerate 24 hours or more. Keeps 2 weeks. Drain before serving.
Cream the shortening and sugar. Add well beaten eggs plus vanilla. Sift flour, salt and cocoa 3 times. Add dry ingredients alternately with buttermilk. Blend in food coloring. Dissolve soda in vinegar. Fold into batter. Bake in 3 layers in a 350° oven.
Cook sugar, margarine and egg yolks in double boiler until thick, about 10 minutes. Cool. Put vanilla wafers in bottom of pan, pour custard over wafers. Next, put peaches (sliced) over custard. Put Cool Whip on top.
In 2-quart saucepan, heat margarine until bubbly and hot; add onion and saute until golden. Add cauliflower, water, broth mix and nutmeg; bring to a boil. Reduce heat and let simmer until cauliflower is tender, about 15 minutes. Remove from heat and let cool slightly. Pour half of cauliflower mixture into blender container and, using an on-off motion, process at low speed until cauliflower is finely chopped (do not puree). Transfer mixture to medium bowl and repeat procedure with remaining cauliflower mixture; return chopped cauliflower mixture to saucepan. Add milk and half and half and heat (do not boil).
Preheat oven to 400°. Sift together flour, baking powder and salt. Stir in brown sugar and oats. Mix in egg, butter, milk and apple. Fill greased muffin tins. Sprinkle tops with mixture of 4 tablespoons brown sugar and 1 teaspoon cinnamon. Bake 25 minutes. Makes 1 dozen.
Mound apples in buttered 9-inch pie plate. Sprinkle with orange juice. Combine sugar, flour and spices. Cut in butter until crumbly. Sprinkle over apples. Bake at 375° for 45 minutes or until apples are tender and topping is crisp. Very good served with vanilla ice cream.
Mix first 5 ingredients in a heavy sauce pan. Bring to a rolling boil and heat for 6 minutes. Remove from heat and stir in the marshmallow creme and peanut butter. Mix well and pour into a buttered 9 inch x 12 inch pan.
Shred Spam into bowl. Chop boiled eggs into Spam. Add cheese and Miracle Whip.
Pour the coffee into a stemmed glass and top with a dollop of whipped cream. Dust the cream with ground cinnamon, cloves or nutmeg, if desired. Serve at once.
Combine first 4 ingredients with ice cubes; mix will. Garnish each serving with mint.
Heat oven to 375°. In small bowl mix flour, cocoa and baking soda; mix well. In large bowl beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs, beat well. Add flour mixture, blend well. Stir in 1/2 cup pecans. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, cover completely. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press 1 side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheet. Bake 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets.
Cook and mash potatoes. Add sugar, butter, flour, well beaten egg, milk, vanilla and cinnamon. Mix thoroughly. Put into greased baking dish and cook for 45 minutes at 350°. Marshmallows may be placed on top with done and browned slightly.
In large non-stick skillet, brown beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles.
Beat egg and add to Mozzarella cheese. Layer noodles, beef, sauce and cheese mix to fill a baking dish. Cook 25 to 30 minutes at 325°. Watch carefully toward end of cooking time and don't let cheese on top burn, just brown a little. Remove from oven and let it set for about 5 minutes to let the cheese cool down.
Cook, cube and peel potatoes. Blend together mayonnaise, mustard, salt, pepper and garlic powder. Mix well with other ingredients. Cover and chill. Serves 20 (1/2-cup) servings.
Mix sugar and eggs. Mix cocoa and water; then mix together with sugar and eggs. Add butter, mix well. Combine rest of ingredients. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until done. Cool.
In a small bowl or jar, combine oil, vinegar, sugar, water, garlic, hot pepper sauce and salad dressing mix. Mix well.
Combine meat, celery and onions. Place half of mixture in casserole dish. Spoon half of soup and 1/4 cup water over meat mixture. Sprinkle with 1 cup potato chips. Repeat layers in the same order. Bake at 350 degrees for 25 to 30 minutes.
Grind pears, onions, peppers and other ingredients. Let come to a boil or until pears are done, but not soft. Add more peppers, if needed. Put in jars and seal.
Brown and drain ground beef. Stir in tomato paste, onion and seasonings. Mixture will be thick. Simmer for 5 minutes. Stir often. Place biscuits in greased cupcake tin. Press to cover bottom and sides. Spoon 1/4 cup meat mixture into each cup. Top with cheese. Bake 12 minutes at 400°.
Peel carrots and slice round. Put them in water and cook until tender. Drain carrots, then put pepper and onions into a large bowl and salt and pepper to taste.
Preheat oven to 350°. Grease pan. Sift flour and cocoa together; set aside. Melt butter; mix sugar, butter and eggs together. Add vanilla and mix well. Add flour mixture and stir until well mixed. Add nuts if desired. Bake for about 25 minutes.
Brown stewing beef in skillet with oil. Put in crock-pot. Pour drained mushrooms on top of beef. Put soups on top of mushrooms. Cover and cook over low setting 10 to 14 hours. Serve over prepared noodles.
Dissolve bouillon cubes in water. Add broccoli and cook until soft, about 5 minutes. Add soups and mix well. Add cheese, salt and pepper. Cook on low and let it thicken. Enjoy!
Cook onion in butter slowly for 5 minutes. Add remaining ingredients. Heat and serve. Yields 4 servings.
Chop vegetables and place in large bowl. Add chow mein noodles. Place remaining ingredients in separate bowl. Marinate for 1 hour in refrigerator. Toss all together before serving. Serves 6 to 8.
Run cold water over spinach in colander until thawed. Drain well on paper towels. Squeeze all moisture out of spinach. Mix all ingredients together and refrigerate overnight. Stir well. Serve with Town House or wheat crackers.
Brown the hamburger and onion together; put into a casserole dish. Layer the remaining ingredients in the order listed. Bake 45 to 60 minutes at 350°.
Stir to combine ingredients in mixing bowl. Do not beat. Spread batter in a 9 x 13-inch ungreased, unfloured pan. Bake at 350° for 40 to 45 minutes. Frost with sour cream frosting or whipped cream or ice cream.
Spread whipped topping on bottom and sides of a Ready-Crust graham cracker pie crust. Arrange strawberries, points up, over whipped topping. Spoon strawberry glaze over berries. Chill at least 2 hours before serving. Garnish with additional whipped topping. Best if served on the same day as made.
Pour in casserole dish (size depending on how many cans used). Top with uncooked bacon strips.	May also add sliced green or red bell pepper strips for color (optional). Bake in preheated 350° oven for about 1 to 1 1/2 hours, until done.
Bring butter, cocoa, shortening and 1 cup of water to a boil. Then pour mixture over the flour, sugar and 1/2 teaspoon salt. Mix well and add the buttermilk, vanilla and 1 teaspoon salt. Bake at 400° for 20 minutes.
Cut meat into 1/4-inch strips. Place in shallow dish. Combine ginger, garlic powder, pepper and sugar. Add soy sauce, lemon juice and 1 cup chicken broth; mix well. Pour over meat and marinate 2 to 3 hours.
Mix ingredients except cream. Fold in 1 cup of heavy cream. Bake at 425° for 10 minutes. Reduce heat to 300° for 50 minutes.
Fry bacon until brown, then add meat, onions and carrots. Saute until meat is brown. Add rice, frozen peas and soy sauce and saute for 5 minutes. Add scrambled eggs.
Cream butter and sugar. Add eggs, milk and baking soda and mix. Add flour. Knead on floured surface until roll and cut consistency. Roll and cut. Bake at 350° for 10-12 minutes. Makes about 2 dozen medium cookies. Ice with decorator icing.
Cream shortening and sugar. Add mashed bananas and eggs. Add flour, salt, and soda sifted together, alternately with milk. Stir in nuts and bake in a 8 1/2-inch loaf pan at 350 degrees for 1 hour.
Melt margarine; add flour. Add milk and broth. Add cheese. Boil celery, onion and carrots in water; add this to cheese mixture. Add mustard.
Open chilies, rinse and discard seeds. Put 3 layers of cheeses and chilies. Beat eggs and combine flour and milk. Pour over cheeses and chilies. Bake for 40 minutes at 375°. Drizzle tomato sauce over mixture, sprinkle a little cheese, replace in oven until bubbly.
Mix all ingredients together. Pat into bottom of 9 x 13-inch pan. Refrigerate overnight or several hours. Cut into cube steaks; roll in flour. Brown lightly in large greased skillet. After browning, place back into 9 x 13-inch pan. Cover with the soup and 1 can water. Bake, uncovered, at 275° for 2 hours.
Wash collards well in several waters. Remove tough stalks. Put summer collards in with meat, according to their tenderness. Winter collards are put in after meat is tender. Cook until done. Peeled potatoes or unpeeled "new" potatoes and corn meal dumplings may be added about 30 minutes before collards are done. When done, take up potatoes and dumplings. Lift collards out of pot liquor. Drain collards. Put in bowl and chop with hand chopper or knives until they are cut through well. Drain again.
Combine sugar, corn syrup, milk, salt and chocolate in a large, heavy saucepan. Stir mixture over moderate heat until sugar dissolves. Boil the candy over moderate heat, uncovered, until it reaches 112° to 115° on a candy thermometer. Remove candy from heat and add butter; cool until lukewarm, about 50°. Do not stir candy while it is cooling. Add vanilla. Pour fudge into buttered pan. Makes 1 pound.
Pound chicken breasts between wax paper. Dip in beaten egg, then flour, salt and pepper. Mix together. Saute in butter and olive oil until tender, 15 minutes. Cook broccoli until tender and drain. Arrange broccoli in 9 x 12 baking dish. Pour 1/2 cup butter over broccoli, then grated Parmesan cheese. Place chicken on top of broccoli, then ham and Mozzarella cheese. Pour over bouillon cube, mixed with 1/2 cup of water. Cover and bake at 375° for 15 to 20 minutes. Makes 4 to 6 servings.
Use fingers to lightly coat shells of shrimp with oil. Put shrimp on the grill over hot coals. Cook 2 to 3 minutes on each side. Meanwhile, mix the vinegar, sesame oil, salt and pepper in a bowl. When shrimp are done, remove from grill and toss with mixture in bowl. Serve hot, letting diners peel and eat their own shrimp.
Heat oven to 400°. In large bowl, combine all ingredients, mixing lightly, but thoroughly. Pinch off approximately 1 1/2-inch pieces of beef mixture to make 20 meatballs; place in ungreased 15 x 20-inch jelly roll pan. Bake 10 to 13 minutes or until no longer pink and juices run clear.
Clean oysters, reserving liquid. Heat butter. Add oysters and liquid and water. Simmer gently until edges of oysters begin to curl. Add scalded milk, seasoning and Worcestershire sauce. Garnish each serving with dash of paprika. If richer stew is desired, substitute 1/2 cup cream for 1/2 cup milk.
Melt margarine; add cut onion and saute. Add ketchup. Add kielbasa. Stir in other ingredients and simmer 45 minutes. This can be made in a crock-pot. The longer you simmer it the better the flavor.
Preheat oven to 350°. Drain corn and set aside. In saucepan over low heat, combine cream cheese, butter, milk and seasoned salt. Heat slowly, stirring to prevent sticking. Add corn and peppers. Pour into buttered baking dish. Top with crushed tortilla chips. Bake for 30 minutes.
Fry bacon. Reserve 1 tablespoon of bacon grease. Cool bacon and crumble. Using electric mixer or food processor, beat liverwurst until softened. Add butter and cream cheese and blend until light and fluffy. Add parsley, onion, brandy, curry powder, salt and pepper. I usually omit the salt. Spoon into crock or serving container. Swirl top. Cover and chill. Before serving, sprinkle with crumbled bacon and/or freshly chopped parsley. Serve with assorted crackers and Melba toast.
Drain, wash and chop the olives. Chop garlic and celery. Mix all ingredients together and chill.
Mix all ingredients together. Refrigerate overnight. Chop 1 tomato and add before serving. Serve cold. Great for picnics.
Brown meat with onion and drain. Stir in garlic powder, cumin, oregano and picante sauce. Simmer 5 minutes or until most of liquid has evaporated. If using margarine, brush one side of tortillas with melted margarine. Spoon heaping 1/3 cup meat mixture onto center of unbuttered sides. Fold 2 sides over filling; fold ends down. Place seam side down in 13 x 9 x 2-inch baking dish. Bake at 475° for about 13 minutes until golden brown. Top with guacamole and additional picante sauce to serve.
Cream butter and sugar together. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Put mixture in buttered 13 x 9-inch pan. Spoon pie filling into mixture, 4 spoonfuls each direction (16 spots). Filling will sink into cake while baking. Bake at 350° for 45 to 50 minutes until cake tests done. Cut in 16 pieces while still warm. Place bottom side up on serving plate. Dust with powdered sugar. Add spoon of whipped cream on top.
Mix ingredients together. Stir in 1 1/2 cups of flour. Bake in loaf pan (greased) at 350° for 50 to 60 minutes or until center springs back to touch. May be 2 loaves, depending on size of loaf pans.
Crack the eggs and put into mixing bowl. Mix thoroughly. Add milk and mix well. Add 1 tablespoon of butter in frying pan on low heat (spread butter). Completely dip each slice of bread in egg and milk mixture, and place in pan. Cook until both sides are golden brown. Sprinkle with as much cinnamon as desired. (Put on syrup, if desired.) Makes 4 sticks.
Heat oven to 375°. Beat margarine and sugars. Beat egg and vanilla. Add flour and baking soda. Mix well. Stir in oats. Add raisins and walnuts. Drop onto ungreased cookie sheet. Bake 8 to 9 minutes.
Beat cream cheese until smooth. Gradually stir in pineapple, nuts (1 cup), green pepper, onion and salt. Shape into a ball. Roll in remaining nuts. Wrap in foil and refrigerate.
Combine first 6 ingredients. Beat 2 minutes at medium speed with an electric mixer. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan on a wire rack.
Brown hamburger and onions. Cook noodles. Add sauce and soup. Mix. Sprinkle with Mozzarella cheese. Bake in 2-quart casserole until cheese melts, at 350°, for 15 minutes.
In dutch oven or soup kettle over medium low heat, cook onions, sugar and pepper in oil for 20 minutes or until the onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat, cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of french bread and sprinkle with cheese. Broil until cheese is melted. Serve immediately. Serves 8.
Heat oil in pot. Add onion; fry until brown. Add chicken; fry until all liquid is gone. Add remaining ingredients. Cook over medium heat until tomatoes are soft and chicken is well cooked. Serve over hot white rice.
Peel, pit and mash avocados in medium bowl. Add lemon juice, salt and pepper. Mix sour cream, mayo and taco seasoning in another bowl. On a large platter, layer as follows: bean dip, avocado mix, sour cream mix, onions, olives, tomatoes and cheese. Refrigerate until ready to serve. Serve with Doritos or nacho chips.
Drain peach halves; save 1 cup of syrup. In medium saucepan, combine syrup, sugar, vinegar and cinnamon stick. Stud each peach half with 3 or 4 cloves. Add to mixture over medium heat and heat to boiling. Lower heat and simmer 3 to 4 minutes. Cover and refrigerate. Serve with meat, chicken or fish. (Prepare as before, but use a 29 ounce can of pear halves and syrup instead of peaches.)
Mix together the flour, sugar, soda, salt, nutmeg, cinnamon and oil. Add the egg and fruit cocktail. Stir together carefully. Put cake mixture into an ungreased 9 x 13-inch baking pan. Mix together the brown sugar and pecans and put on top of cake dough. Bake at 350° for 35 minutes. Best served with whipped cream (warm).
Measure flour and salt into bowl. Cut in shortening and sprinkle in water a tablespoon at a time while mixing until flour is moistened and dough cleans side of bowl. One to 2 teaspoons water can be added, if needed. Makes one 10-inch pie crust.
Heat oven to 350°. In a 1 1/2-quart ungreased casserole, combine all ingredients and mix well. Place casserole in baking pan with about 1-inch hot water. Bake at 350° for 45 to 55 minutes or until knife inserted near center comes out clean. Serve warm or chilled, with cream, if desired.
In large bowl, combine eggs, butter, vanilla and brown sugar; mix until creamy. Add salt, baking soda and flour; mix in until blended well. Add chocolate morsels and stir in well. Cook 8 to 15 minutes in preheated 375° convection oven for best results.
Put shortening, molasses and salt in a bowl; pour hot water over it. Add cold water (if lukewarm). Add whole wheat flour. Mix. Add yeast and let dough rest 10 minutes. Add enough white flour to knead easily. Knead until elastic.
Drain liquid off tomatoes and pour them into skillet. Cut tomatoes into pieces and let simmer to lightly boil, adding the sugar slowly. Tear bread slices into pieces and put into tomatoes. Let cook 10 minutes after boil on lower temperature.
Make small meatballs (18 to 20). Drop meatballs into boiling sauce; simmer, uncovered, 1/2 hour. Skim off fat. Serve over cooked spaghetti.
Mix flour and sugar. Add milk and margarine. Let cook until thick enough to spread. Remove from heat and add vanilla. Stir and serve over sliced cake.
Cut eggplant crosswise into 3/4-inch thick slices. On waxed paper, combine bread crumbs and oregano. Brush eggplant slices on one side with mayonnaise, then coat on same side with crumb mixture. In shallow 2 1/2-quart casserole, arrange eggplant slices, crumb sides up, overlapping if necessary. Cook, covered with waxed paper, on High 12 to 15 minutes, until eggplant is very tender. Rearrange eggplant slices and rotate dish halfway through cooking.
Drain juice from pineapple. Heat and dissolve Jell-O in it. Add marshmallows and let cool. When jelled slightly, add the remaining ingredients and fold in Dream Whip.
Mix all ingredients, except last 2. Bring to boil. Add gelatin and stir until dissolved. Add diced apple. Pour into mold and chill until set.
Preheat oven to 425°. Have skillet or skillets hot with plenty of hot oil to keep from sticking. Mix all ingredients well. Pour into hot greased skillet or skillets and cook for approximately 20 to 25 minutes.
Mix all together. Bake at 350° for 25 to 30 minutes.
Brown beef in skillet; drain off fat. Add other ingredients. Stir. Cover and simmer for 20 minutes or until potatoes are tender.
Mix in order given. Spoon in greased loaf pan. Bake in a 350° oven for 50 minutes or until done. Do not overbake.
Combine soup mix and water; boil 7 minutes. Add rice and simmer 10 minutes. Meanwhile, saute the sausage and drain. Add chopped onion, celery and green pepper. Combine rice and sausage mixture. Mix well. Put in casserole and bake in slow oven at 325° for 1 hour.
Heat milk until lukewarm; crumble yeast into it. Add sugar and butter. Gradually add 1/2 of flour, beating well. Add salt. Continue adding flour until dough can be handled. Put rest of flour on kneading board. Knead dough well. Place in greased deep pan and let rise at least until double (2 to 3 hours). Divide dough equally into 3 loaves and place in greased loaf pans for approximately 1 hour. Preheat oven to 350°. Bake loaves exactly 45 minutes. Remove from pans and grease all over with margarine or butter.
Put all ingredients in a saucepan. Cook slowly, stirring frequently until it balls up. Remove from heat. Will keep for days if wrapped in plastic or in a covered container.
Put ingredients in crock pot on high for 2-3 hours. Stir frequently. Sometimes I put the meatballs and wieners together.
Beat all ingredients together; pour into 2 unbaked pie shells. Bake at 350° for 45 minutes.