HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the cabbage until tender. Drain, chop and add salt and pepper. Simmer the mixture in tomato juice for about 20 minutes. Fry bacon over medium-high heat until crisp. Crumble the bacon over the cabbage and sprinkle with the chopped parsley just before setting it on the table.
Heat 2	tablespoons butter or margarine in skillet. Saute 1 chopped onion, 1/4 cup green pepper and 1/4 cup celery for 5 minutes. Add 2 1/2 cups cooked rice, 2 cups tomatoes, 1/2 teaspoon salt and	F.G. pepper. Bring to the boiling point. Simmer gently for 5 minutes. Add 1/3 cup grated sharp cheese and serve. Makes 4 servings.
Melt oleo and peanut butter (slow). Add sugar. Shape into balls. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture. Put on wax paper.
Mix sugar and milk in a large saucepan and bring mixture to boil; cook 8 minutes, stirring constantly. Use a wooden spoon to stir. Remove from heat and add butter, vanilla and chocolate chips. Stir until thick and let cool, about 15 minutes. Add walnuts and pecans, if desired. Pour into buttered 10 x 14-inch pan.
Dissolve Jell-O in hot water. Add all ingredients, except sour cream. Let chill until lumpy. Put 1/2 mixture into a square Pyrex dish. Spread on sour cream, then put rest of the mixture on top. Let set in refrigerator until ready to serve.
Butter a large baking sheet. In a black iron pot (about 2 quart size), combine the sugar, vinegar, corn syrup, cream of tartar and butter. Bring to a boil and cook until it reaches 250 degrees on a candy thermometer. Remove from heat and quickly stir in the vanilla extract. Immediately pour into baking pan. Allow to cool slightly until the edges become firm enough to pull toward the center of the pan. Continue pulling edges toward the center until mixture is firm enough to handle. This mixture will be very hot, so be careful when handling it. Don't butter your hands because this makes it difficult to pull the taffy. The taffy, when ready to be pulled, should not stick to your hands. If it does, you can rub a little cornstarch onto the palms of your hands.
This dough will be stiff. Roll in walnut size balls. Roll in 1/2 cup of sugar and 1 teaspoon of cinnamon. Grease a cookie sheet. Place on cookie sheet and bake at 350° for 10 minutes.
Boil and mash potatoes. Mix in sugar, butter, eggs, vanilla and milk. Place in 13 x 9-inch baking dish.
Cream the first 3 ingredients, then gradually beat in eggs. Add Karo syrup and vanilla, mixing well. Add peanut butter, mixing well with beater. In separate bowl, blend oats and baking soda together. (Put oats in bowl first, baking soda will stick to bottom of bowl.) Add this mixture gradually to peanut butter mixture, mixing well (with spoon, not beater). Add chocolate chips and M&M's, blending them throughout dough. Drop by heaping spoonfuls onto ungreased cookie sheet. Press several M&M's onto tops of each cookie. Bake 10 to 12 minutes. Cool on cookie sheet 5 to 10 minutes. Move to paper towels on table or counter.
Mix well and add to starter, stirring well. Let stand out of the refrigerator all day, 8 to 12 hours. This does not rise; only bubbles. Take out one cup to use in making bread and return remainder starter to refrigerator for 3 to 5 days and feed again. If not making bread after feeding, throw 1 cup away or give to a friend. Store starter in a Cool Whip container with slits in the lid or use a glass jar with lid not screwed down.
In a cup, mix the first 5 ingredients; pour over chicken. Cover; let stand at room temperature no longer than 30 minutes, turning once. Broil 10 minutes, or until thoroughly cooked, turning once. Makes 4 servings.
Clean and dry fish. Mix eggs and A.1. sauce. Marinate fish in sauce 10 minutes. Crush crackers fine and coat fish. Place fish fillets on oiled heavy foil. Bake 8 minutes at 400°. Turn on broiler and broil fish 8 to 10 minutes until lightly browned and fish are done.
Wash broccoli and cauliflower. Break into small pieces. Chop onion. Add cheese. Mix mayonnaise, sugar and vinegar in small bowl until creamy. Pour over salad ingredients. Stir until coated. Chill for 30 minutes.
Place all ingredients into saucepan, except spaghetti. Heat and simmer about 10 minutes. Stir thoroughly. Boil spaghetti and drain. Serve on top of spaghetti.
Boil potatoes in well salted water; cool. Peel and cube potatoes. Place in large bowl with next 4 ingredients. Mix together remaining ingredients until smooth. Pour over potato mixture and toss to coat well. Cover and chill.
Drain potatoes and pineapple;	save pineapple juice. Mash potatoes; add salt and beaten egg. Create potato balls with pineapple in center. Roll	balls in crushed cornflakes. Place in a greased baking dish; add sauce and bake at 350° for 20 to 25 minutes.
Melt bar of chocolate with 3 tablespoons of water over low heat. Stir constantly until chocolate is melted. Add instant coffee and let cool. Add vanilla. Whip 1 1/2 cups heavy cream to medium consistency. Fold chocolate mixture into cream. Pour into pie shell and chill. Garnish with bitter chocolate shavings.
Cut bacon fine and fry until crisp and brown. Drain on paper towel. Have peanut butter stand in hot water about 15 minutes so it can be removed easily to a bowl. Mix it with the bacon and return to jar. There may be some left over, so put it in a small covered container. Makes one jar plus.
Trim fat and bone from pork chops. Layer first 7 ingredients in large baking dish in order given in recipe. Arrange pork chops on top. Sprinkle with salt and pepper and pour 1 small can tomato sauce over chops. Bake in 450° oven 1 hour (covered), then in 375° oven 1/2 hour (uncovered). Serves 6 to 8.
Beat sugar, eggs and oil. Add dry ingredients and mix. Add vanilla and nuts.	Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
Brown ground beef in oil; add onion and green pepper. Saute 5 to 10 minutes; drain.
In large bowl, combine fruits; set aside. In small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat with rotary beater until blended, 1 to 2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill.
Scald milk and oleo. Set aside. Mix baking powder, salt, sugar and flour. Add eggs and vanilla. Beat together and put in a 15 x 10-inch pan. Bake at 350° for 25 to 35 minutes. Take out of oven and spread peanut butter on top. While cake is hot, refrigerate for 1 hour. Melt Hershey bar and spread on top. Let chocolate harden and cut in squares.
Mash pinto beans. Add eggs (beaten). Add other ingredients. Beat well. Pour into pie shells. Bake 45 minutes at 350°.
Brown garlic and onion in oil. Add other ingredients, except pasta and beans. Simmer for about 1/2 hour. Add the pasta and beans and cook until the pasta is tender (keep stirring). Let set for about 15 minutes. You may substitute peas, broccoli or cauliflower instead of beans.
Preheat oven to 350°.	In mixing bowl, stir the soy flour, nonfat dry milk powder, baking powder and salt together thoroughly. Stir in the	chopped dates and chopped walnuts. Combine the eggs, grated orange peel, orange juice, honey and cooking oil. Stir the egg mixture into the dry ingredients just until moistened. Fill greased muffin cups 2/3 full. Bake at 350° until done, about 30 minutes.	Makes 12 muffins.
Preheat oven to 375°. Prepare Rice-A-Roni according to package. Pound chicken breast halves into 1/4-inch thickness. Put equal amounts of Rice-A-Roni on each breast half. Roll chicken up to enclose filling. Secure with a wooden pick. Dip chicken into milk; roll in bread crumbs. Put in a 13 x 9-inch baking dish.
Preheat oven to 350°. Liberally grease loaf pan. Combine all ingredients until mixed thoroughly, but do not overmix. Pour into pan. Bake 1 hour and 15 minutes or until toothpick comes out clean. Enjoy!
Layer each ingredient. Stuffing on bottom and top. Bake 35 minutes at 350°.
Mix butter, milk, powdered sugar, coconut and pecans together and roll into a ball about the size of a walnut. Chill overnight. In double boiler, melt the chocolate chips and the paraffin. Then dip each ball into the chocolate mixture with a toothpick and place on wax paper to dry. Makes about 60 to 80 balls.
Cream shortening and sugar; add peanut butter and mix good. Add eggs and vanilla and stir in flour and soda. Roll into balls the size of a walnut; press flat on top with a fork or potato masher. Bake 10 to 12 minutes at 400°.
Combine milk, sugar, salt and shortening. Cool to lukewarm, then add eggs. Add 1 cup of each of the flours and mix well. Soften yeast in warm water and add to first mixture. Stir in remaining flour and put in greased bowl in refrigerator. Cover with greased wax paper. Two hours before baking remove from refrigerator and knead lightly. Shape into rolls and let raise. Bake at 425° about 10 minutes or until brown.
Cut squash and onion into chunks about 1 x 1/2-inch. Place all in a gallon bag. Add 2 tablespoons of oil. Shake to dampen veggies with oil. Add onion soup mix. Shake to cover veggies. Pour into 9 x 13-inch dish that has been sprayed with Pam. Cook uncovered for 20 minutes at 450°. Stir once.
Melt butter. Add veggies. Turn on low heat. Throw in shrimp; cover with tight lid. Cook for 45 minutes. Do not add water to this recipe. Never freeze it. Serve over cooked rice.
Bring to a boil and continue boiling and stirring until all water is gone. Spread on cookie sheet. Bake in 200° oven until peanuts are crisp inside, not soggy.
Combine oil, butter, sugars, eggs and vanilla; mix well. Add baking soda, salt, cream of tartar and flour to mixture. Mix well. Refrigerate over night. Roll into 1 inch balls and place on ungreased cookie sheet. Press with glass dipped into sugar. Bake 350 degrees for 8-10 minutes. Edges should be light golden brown. Do not over cook.
Mix flour, baking powder, baking soda and salt. Beat shortening until creamy. Add sugar and eggs. Gradually add flour mixture along with bananas. Mix well. Pour into greased loaf pan. Bake at 350° for 1 hour.
Gradually stir milk and egg into dry pudding mix in saucepan, add rice and raisins. Stir over medium heat until mixture comes to boil. Remove from heat, cover for 5 minutes, then cool for 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Cover with plastic wrap and refrigerate about 1 hour. Serve with sprinkled cinnamon and nutmeg. Makes 10 servings. Can be doubled.
Mix together softened Cheddar cheese and mayonnaise. Stir in remaining ingredients; stir alot. Can keep for two weeks or more in refrigerator. Serve with Wheat Thins crackers, Fritos, etc. Hot, hot, hot! But loved by all.
Sift together first 5 ingredients. Combine oil and sugar and mix well. Add eggs (one at a time) to sugar and oil mixture; beat well. Add carrots and mix well. Add nuts. Bake at 350° for 50 minutes or until toothpick comes out clean.
In skillet over medium heat in hot oil, cook chicken for 10 minutes or until browned. Remove, pour off fat. In same skillet, combine soup, orange juice, honey, mustard and pepper. Heat to boiling. Return chicken to skillet. Cover, cook over low heat for 5 minutes or until chicken is no longer pink, stirring often. Serve with rice. Makes 4 servings. Contains 12 g fat and 520 calories.
Mix jello, hot water and cold water. Add cranberry sauce; stir until dissolved. Refrigerate and chill, then add sour cream and pecans. Refrigerate until serving time.
Peel potatoes if skin is tough, otherwise leave skin on. Slice potatoes in thin slices, but not all the way through. Put potatoes in a baking dish; spread out slightly. Sprinkle with salt; drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven; sprinkle with cheeses. Bake for 10 to 15 minutes until lightly brown.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan or use a cooking spray.
Cut shortening into dry mixture. Add enough milk to make a fairly wet dough. Place on floured board. Cut into rounds about 1/2 inch high and place close together in pan (greased). Bake in hot oven until brown.
Mix together. Roll in parsley flakes. Makes one cheese ball. Wrap in waxed paper, then in foil. Refrigerate. Serve with snack crackers.
Drain pineapple and cherries. Cream together butter and Marshmallow Creme. Add drained pineapple, cherries and nuts. Mix well. Add sugar until thick and beginning to dry. Turn onto well sugared board and knead in remaining sugar until very dry. Shape into eggs and let stand 2 days to dry. Dip into milk chocolate until eggs are covered. Makes 48 eggs (1/4 pound each).
Use canned sweet potatoes, drained. Mix all ingredients together except coconut. Bake at 375° for 35 minutes. Remove from oven and sprinkle with coconut. Return to oven and brown.
Cream the cream cheese and sugar until smooth. Add pineapple, sliced bananas and thawed strawberries. Fold in Cool Whip. Pour into the containers of your choice and freeze.
Brown both meats in skillet; drain, then add cubed cheese. Stir until melted. Add remaining ingredients and simmer 10 minutes. Spoon onto rye bread slices. Place on cookie sheet; freeze. Place in Ziploc bags to store. Remove from freezer and heat in oven at 425° until hot and bubbly.
Fix milk and vinegar 10 minutes prior to mixing rest of ingredients. Mix flour, Crisco or lard and salt with fork. Mix well. Make sure vinegar spoiled milk before mixing it with the other ingredients. Makes 1 large double crust or 2 small double crusts.
In a mixing bowl combine pumpkin, oil, water and eggs; mix well. Add sugar. Sift together in a small bowl, flour, soda and salt. Add flour mixture to the pumpkin mixture. Stir in cinnamon, chocolate chips and pecans. Bake at 350° for 55 to 60 minutes. Makes 3 loaf pans.
Preheat oven to 400°. Blend it all together and put into a 10-inch skillet (cast-iron preferred). Prepare skillet by smearing 4 tablespoons butter all around the inside. Bake 25 to 35 minutes, until golden brown.
Beat egg whites, sugar and cream of tartar until peaks form. Spread thinly over pie shell. Bake at 300° for 15 minutes. Cool. Fill crust with peppermint ice cream and place in freezer until ready to serve. Yield: 6 servings.
Sift flour, sugar, baking powder and salt into mixing bowl. Add the beaten egg. Mix in milk and vegetable oil just until ingredients are mixed. Stir in chips and orange peel. Line muffin tins with paper liners or grease tins. Fill 2/3 full with batter. Sprinkle nuts on top. Bake at 350° for 20 to 25 minutes until lightly browned.
Sift flour, baking powder, salt and sugar. Add milk and melted butter to dry ingredients; stir until smooth. Spread in greased baking pan, 12 x 8 x 2-inches. Spread sliced peaches or your favorite fruit over batter in pan. Bring sugar, butter and juice to a boil; pour over fruit. Bake, uncovered. Sauce will be in bottom of pan. Serve warm. Bake at 375° for 45 to 50 minutes. Serves 8.
Cut a 1-inch layer from top of cake; set aside. Hollow out center of cake, leaving a 1-inch shell; tear remaining cake into bite-size pieces. Place shell on serving platter, and set aside. Beat cream cheese at medium speed with an electric mixer until fluffy. Add condensed milk; beat until blended. Stir in lemon juice and extract. Fold in cake pieces and strawberries. Spoon into cake shell; replace top layer. Cover and chill 3 hours or until set. Spread whipped topping on top and sides of cake; garnish, if desired. Chill.
Pour boiling water into blender. Add gelatin and blend at low speed until completely dissolved, about 3 seconds. Add ice cubes and stir until ice is partially melted. Add strawberries, reserving 6 halves for garnish. If desired, add the whipped topping. Blend at high speed 30 seconds or until smooth. Pour into individual glasses. Chill until set, at least 30 minutes. Garnish with strawberries.
Sift flour and measure in baking soda, salt, cinnamon and nutmeg. Combine shortening, egg, sugar and milk. Add sifted dry ingredients. Use sufficient extra flour to make a stiff drop batter. Drop by teaspoonfuls into 365 F fat. Fry until golden brown.
In a heavy pan over moderate heat, cook bacon until fat runs. Add garlic and mushrooms and cook until they begin to lose their juices. Stir in scallions, spinach, tomatoes and parsley with salt and pepper. Cover pan and simmer gently for 10 minutes.
Core cabbage; slice head into 1 1/2-inch wedges. In large skillet, melt margarine. Add cabbage, parsley, sugar, pepper and broth. Cover skillet and cook cabbage over medium heat for 12 minutes, basting several times with pan juices. When cabbage is nearly done, sprinkle it with caraway seed. Serve cabbage with a little of the pan juices.
Cook bacon, saute onions in bacon grease. Add to beans in a crock-pot or bean pot. Bake in 350° oven for 1/2 hour or on low in crock-pot 4 to 5 hours. Use some of the canned bean liquid. Even better the next day.
Put all ingredients together and mix well. Then press into buttered cookie sheet or 13 x 9-inch cake pan (I use cake pan). Then melt 1 (12 ounce) package chocolate chips and spread over top of mixture. Cut while still warm.
Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour mixture. Melt shortening in a large skillet; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender.
Wash and core apples; cut in 8ths. Put 1/3 cup cider or apple juice and 5 or 6 pieces of apple into blender. Cover and process until smooth. Increase speed to blender. Remove cap and add apple pieces until container is full. Empty into saucepan. Repeat with remaining cider and apples. Add sugar and spices to apples. Cook over low heat about 45 minutes, stirring slightly. Pour into jars. Process 10 minutes in boiling water.
Mix together sour cream and cream cheese and spread on pizza pan. Spread on salsa and crumble on ground beef. Next, sprinkle onion. Add lettuce, tomatoes and cheese. Top with black olives and jalapeno peppers. Serve with tortilla chips.
Mix well flour, sugar, cinnamon, vanilla, eggs and oil; then add remaining ingredients and mix well. Pour into greased pan. Bake at 350° from 40 to 60 minutes or until wooden pick comes out clean. Cool 5 minutes and remove from pan.
Melt butter in large, heavy skillet (preferably nonstick). Sprinkle chicken breasts with salt, pepper and the herbs de Provence, pressing herbs into the chicken. Place chicken in the foaming butter and cook approximately 2 1/2 minutes on each side. Then remove from heat. Cover skillet and set aside for 8 to 10 minutes.
Mix flour, salt and pepper in bag. Rinse chicken and pat dry. Place in bag; shake to coat well. Brown chicken on 1 side in 1 tablespoon olive oil in skillet for 5 minutes; turn chicken. Add remaining olive oil. Cook for 5 minutes until brown. Remove chicken. Add margarine and onion to skillet. Saute for 3 minutes or until tender. Stir in broth, 2 tablespoons lemon juice and thyme. Bring to boil, stirring constantly. Add chicken; reduce heat to medium-low. Cook, covered for 7 minutes or until chicken is tender. Remove chicken to serving plate. Stir in remaining tablespoon of lemon juice in juices in skillet. Pour over chicken; sprinkle with parsley. Garnish with lemon wedges. Serve with rice. Serves 4.
Combine egg yolks, 1/2 cup sugar, lemon juice and salt. Cook in	double	boiler	until thick, stirring constantly. Soften gelatin in cold water.	Add to cooled mixture.	Add lemon peel and cool until partially set. Beat remaining 1/2 cup sugar into egg whites and fold into cooled mixture. Pour into baked shell and	chill.	Spread	with whipped cream, sweetened.
Combine squash, onion and water in saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, mayonnaise, pepper, egg, sugar and salt, stirring well. Spoon into lightly greased 2-quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350° for 40 minutes or until thoroughly heated. Yield: 6 to 8 servings.
Mix soup, milk, mustard and 1 1/2 cups cheese. Add salt and cracked black pepper to taste. Mix well and add macaroni. Bake for 25 minutes in casserole dish. Stir and top with remaining cheese and onion rings. Bake 5 more minutes.
Mix cracker crumbs, 1/2 cup sugar and butter. Pour into a 9 x 9-inch pan. Beat eggs, 1/2 cup sugar, vanilla and cream cheese together until smooth. Pour over crust and bake 25 minutes at 375°. Cool. Pour blueberry filling over the top and garnish with whipped cream (rich whip).
Flatten Chicken to 1/4 inch thickness. In a shallow bowl, combine Bread Crumbs and 1 teaspoon Mustard. In another shallow bowl, combine Honey and remaining Mustard. Dip Chicken in honey-mustard mixture, then coat with Crumbs. In non-stick skillet, over medium heat, cook Chicken in Butter on both sides until juices run clear, about 8 minutes.
Cut potatoes into thin wedges and microwave 8 to 10 minutes until tender. While potatoes cook, in large skillet, toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. Time: 20 minutes. Serves 4.
Mix all ingredients, knead until smooth. Bake at 450° for 10 to 12 minutes.
Lightly coat an 8-inch square baking pan with cooking spray; set aside. Blot cherries with paper towel to dry. Combine chocolates in heavy saucepan and place over very low heat; stir until melted and smooth. Remove from heat; add sweetened condensed milk and cherry juice. Stir until smooth and add pecans. Spoon mixture into prepared pan. Immediately press cherries into fudge, leaving top of each cherry and stem exposed. Cover and chill 2 hours or until firm. Cut into squares, a cherry in each square. Store in airtight container in the refrigerator.
Heat oven to 375°. Sprinkle chicken cavities with the garlic salt and crushed rosemary. Truss chicken and place in an open roasting pan. Combine butter, wine, rosemary, basil, parsley, salt and pepper in a small saucepan. Cook over low heat a few minutes until thoroughly blended. Baste chicken with wine sauce. Roast 20 minutes per pound until tender. Baste frequently. The last 20 minutes, turn to brown underside.
Grease tube pan. Put chopped pecans in bottom of pan. Mix all ingredients together and pour into pan. Bake at 325° for 1 hour.
Put half of the potatoes into a greased baking dish. Sprinkle with half the onion, pepper and a little salt. Use the salt sparingly. Add ham. Cover with rest of potatoes, seasonings and onion. Add milk until it barely shows between the potato slices on top. Save the rest of the milk to add during baking, if necessary.
Mix and chill. Serve with cauliflowerets or other raw vegetables. Makes 3 cups.
Mix the butter, cream cheese and sugar together; mix well and set aside. Combine pudding and milk and beat about 2 minutes. Add Cool Whip and mix with other ingredients. Layer mixed ingredients and Oreos in a bowl that looks like a flower pot, making sure the Oreos make up the top layer. Add gummy worms and 2 to 3 plastic flowers. Serve with plastic toy spade.
Mix peaches, cinnamon and 1 cup sugar. Put in bottom of 9 x 13-inch pan. Sift flour, salt, 1 cup sugar, baking powder and vanilla in a bowl. Pour over peaches. Melt oleo and pour over all. Bake at 350° for 50 to 60 minutes.
Melt butter. Add flour. Stir until mixed well. Add broth, milk, onion and seasonings. Cook in double boiler until creamy. Add chicken. Add more milk if too thick. Serve over corn bread. If doubling recipe, only use 2 1/2 sticks butter.
Preheat oven to 400°. Mix ingredients. Roll dough on pastry sheet and cut or form in palms. Place on greased pan and bake 8 to 10 minutes. Yields approximately 1 dozen.
Cook broccoli and drain. Make white sauce with butter, flour and milk; add salt. Place layer of broccoli in baking dish, then layer of white sauce and layer of cheese. Top with Pepperidge Farm dressing. Drizzle melted butter over dressing. Bake at 350° for 1/2 hour.