HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat bacon fat in 10-inch skillet. Add cabbage. Cook over low heat until brown. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes. Sprinkle with salt and pepper. Red cabbage may be fixed the same way.
Preheat oven to 350°. Grease a 13 x 9 baking pan. Dump pineapple and juice into pan. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with slices of butter. Bake for 50 minutes or until top is lightly browned. Serve warm or at room temperature.
Cream butter and sugar until fluffy. Add eggs and beat well. Blend in dry ingredients; reserve 4 tablespoons flour to dust fruit. Beat in milk, vanilla and almond extract until smooth. Combine cherries, raisins, dates, nuts and coconut with the reserved flour. Fold into cake batter.	Bake in a greased and floured cake mold or loaf type bread pan. Bake at 275° for 2 hours or until a	cake tester inserted comes out clean. Sprinkle cake with your choice of liquor.
Boil beets until tender and skins will slip off easily. Pour off water. Run cold water on and slip off skins. Bring vinegar, sugar, water and allspice to a boil. Put beets in jars; pour boiling liquid over and seal jars. Wait a few days before eating them.
Mix first five ingredients together. Add cheese and broccoli. Bake in 9 x 13-inch pan at 350°. Let cool slightly before cutting. (Chopped spinach can be substituted for broccoli.)
Preheat oven to 375°. Lightly grease a 9 x 5 x 3 inch loaf pan.
Combine all ingredients until just moistened. Beat at medium speed for 2 minutes until light and thick. Drop by heaping tablespoons onto a greased cookie sheet. Bake at 350°f. 180°c. gas mark 4 for 15 minutes. Cool for 5 minutes on racks.
Mix soups, tomato sauce, Ro-Tel and water. Add crawfish and cook 20 minutes at low temperature. Add 1 pound Velveeta cheese. Cook 10 minutes. Pour this over cooked rice and serve with cornbread.
Mix cake as directed on package. Pour into 9 x 13-inch pan (greased). Mix rhubarb and sugar. Put on top of cake. Pour whipping cream over this (not whipped). Cool. When serving, tip upside down and the custard will be on top.
Melt margarine and mix with flour and pecans. Press firmly into long shallow dish. Bake at 350° for 20 minutes.
Brown ground beef. Alternate layers, ending with beans, onions, sugar, mustard and catsup. Bake 2 hours at 325°.
Cut meat into small pieces; brown. Add carrots, green pepper and onion. In 2-cup measuring pitcher, combine mushroom gravy and teriyaki sauce; pour over vegetables. Cook on High for 10 to 12 minutes or until vegies are somewhat tender.
Melt butter over medium-high heat in a large skillet. Add garlic and sesame seed. Stir constantly until lightly browned. Remove from heat and stir in artichokes and next 3 ingredients. Mix may be refrigerated up to 24 hours. Bring to room temperature before assembling. Cut bread in half lengthwise. Scoop out center of each half leaving a 1-inch shell. Set aside.
Combine first 4 ingredients in a large bowl. Melt almond bark coating in top of double boiler. Pour over mixture and toss until well coated. Drop by teaspoons onto waxed paper to cool.
Mix dry jello and cottage cheese. Stir in drained fruit and fold in Cool Whip. Refrigerate.
Beat egg whites until stiff. In separate bowl, beat whipping cream until thick. In a large bowl (third), beat egg yolks with sugar and add liquors. Add half and half, egg whites and whipping cream and stir gently until well blended. Sprinkle top with nutmeg. If too thick, add more half and half. Can cut down on whiskey or omit as tastes dictate. Also can substitute milk for half and half to cut down on fat.
Layer in baking dish beans, salsa, olives and cheese. Bake at 375° until cheese melts through. Serve topped with sour cream.
Mix ingredients well and put the American cheese on top. Bake until golden brown in 15 1/2 x 8 1/2-inch pan in 400° oven.
Make cake mix as directed and place 2 Tbsp. batter in each cone (1/2 full).
Mix together the lemon peel, juice, flour and butter. Beat smooth. Add milk, sugar and egg yolks until blended. Beat egg whites until stiff and peaks form. Fold into egg yolk mixture. Pour into crust. Bake 40 to 50 minutes at 325°. Serve chilled. Cover and refrigerate up to 2 days.
Mix onions, potatoes, carrots and 1/2 teaspoon salt and cook for 10 minutes in 3 cups boiling water; drain off liquid and save for gravy. Brown chicken in butter; add wine, cream, vegetables, 1 1/2 teaspoons salt and pepper. Cover and simmer about 45 minutes until chicken is tender; place chicken in center of dish with vegetables around. Make gravy from liquid saved off of vegetables; cook until thick. Serve with Minute rice. (I add the vegetables to the chicken and then pour the white wine and milk over it all.)
Place all ingredients in blender or food processor; blend well. Keep cool until ready to serve. Good with any kind of chips or party crackers.
Mix cake as directed on the box. Pour batter in a 9 x 13-inch pan and bake. Mix coconut milk and instant pudding on high for 2 minutes or until lumps are dissolved. Use pudding mixture as icing for cake. Spread Cool Whip over icing, then sprinkle with shredded coconut. Keep refrigerated.
Mix rice and ground beef in a large bowl. Form meatballs and roll each ball in rice. Place in a large pot. Pour tomato sauce over the meatballs and simmer for 45 minutes. Salt and pepper to taste.
Mix together; roll out as you would other rolls and prepare them for the pans. Let rise until doubled and then bake at 350° until golden brown.
Preheat oven to 350°. Boil fryer until tender and debone. Cook rice in 2 1/2 cups plus 2 tablespoons chicken broth. (Bring to a boil, then simmer for 20 minutes.) Add chopped onion to rice and cook for 5 minutes. Combine chicken, rice and all other ingredients; mix well. Bake in large, buttered casserole dish for 40 minutes.
Mash bananas and then add all other ingredients together in a bowl. Using a rubber spatula (do not use electric mixer) combine just until mixed. Place in bread pan, lightly greased. Bake for 1 hour at 325°.
Heat oven to 350°. Toss beans with salad oil, vinegar, onion, salt, pepper and garlic powder. Pour into ungreased 1-quart casserole. Stir together the bread crumbs, Parmesan cheese and butter. Sprinkle over beans. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until heated through.
Heat water for pasta and cook according to package directions. Heat olive oil in a medium saucepan and saute chile peppers over low heat for 30 seconds. Add vodka (mixture will splatter); raise heat and cook 30 seconds. Stir in tomatoes, salt and pepper. Cook 10 minutes over medium heat, stirring occasionally. Reduce heat, stir in cream, salt and pepper and cook 5 minutes. Do not let sauce boil. When pasta is ready; drain well. Place in serving bowl and add half the sauce. Mix well and top with remaining sauce. Serve with Parmesan cheese. Makes 4 to 6 servings.
Brown ground beef with green peppers, onion and celery. Cook macaroni according to package instructions; drain. Mix all ingredients together, cutting cheese into small chunks. Place bacon on top. Bake 45 minutes at 350°. Serves 8.
Remove crusts or bread and arrange 8 slices in a buttered 9 x 13-inch baking dish. Lay slices of meat and cheese on bread and top with remaining slices of bread. Beat together the eggs, salt, onion salt, dry mustard and milk. Pour over sandwiches and refrigerate overnight. Make a topping of corn flakes and butter and spread on top of casserole. Bake at 350° for 1 hour.
Mix sour cream and mayonnaise. Add the seasoning. Mix well. Will keep two weeks in refrigerator. Better than Ranch.
Mix sour cream, mayo and cream cheese until smooth. Add dill weed and mix. Spread mixture on each slice of bread; top with sliced cucumber. Sprinkle with additional dill weed. Serve immediately.
Cream butter, Crisco and brown sugar until fluffy; add beaten eggs and sifted dry ingredients. Bake at 375° for about 10 minutes.
Cream the cream cheese and salad dressing together. Add fruit cocktail and nuts. Mix well. Fold in whipped cream and place in freezer compartment. When ready to serve, slice and place on lettuce leaf.
Mix and refrigerate overnight. Add to cooked potatoes and hard-boiled eggs. No green pepper or celery.
Use bacon drippings to saute onion in a medium frypan. Add beans, then mustard, Worcestershire sauce and brown sugar. Cook slowly about 10 minutes. Place in dish and place bacon on top.
Mix graham cracker crumbs, sugar and oleo. Press 1/2 mixture in long deep pan. Bake 10 minutes. Mix 1 cup milk with 1 package instant pistachio pudding. Stir until thick. Add cherries and nuts. Whip 1 package Dream Whip. Fold into pudding mixture. Spread on cooled crust. Sprinkle reserved graham mixture on top of this layer. Mix 1 package vanilla or pineapple instant pudding mix with 1 cup milk until thick. Add pineapple and coconut. Whip 1 package Dream Whip. Add to pudding mix and spread over pistachio layer. Sprinkle coconut, nuts and cherries on top, if desired.
Blend shortening and sugar, then add eggs one at a time. Add vanilla or nutmeg and sifted dry ingredients.
Fry beef, chopped onion, chopped green pepper and chili powder until beef is browned. Add remaining ingredients and pour into casserole dish. Bake 45 minutes at 350°.
Heat oil. Add only meat and brown slightly. Break into small pieces with fork. Add onions and garlic. Heat gently until wilted and tender. Add tomato sauce, water and seasoning; simmer 30 to 40 minutes. Arrange cooked pasta on plates and pour sauce over pasta.
Set pork on platter. Using fork, work orange peel, thyme, pepper and garlic to paste in small bowl. Rub into pork. Combine orange juice and vinegar in same bowl. Pour over pork. Cover pork and refrigerate for at least 2 hours or overnight.
Melt butter in 9-inch pan. Pour peaches in pan. Mix flour, sugar and milk together. Pour over peaches. Bake at 350° for approximately 20 minutes.
Rinse the okra. Remove the caps. Cut into 1/4-inch pieces. Mix cornmeal, flour and salt. Toss the okra with mixture. Spread out for a few minutes to dry. Toss again. Fill skillet halfway with oil. Heat to sizzling. Add okra. Leave enough room to turn. Fry until lightly browned, turning only to prevent burning. Add salt and pepper while still hot.
Blend together the first 4 ingredients. Add the remaining ingredients. Marinate 4 hours (best overnight). Serve on shredded lettuce. Baby shrimp or thinly sliced radishes may be added for variety.
Brown hamburger and onion in skillet and add spices. Stir in cheese soup. Pour mixture into casserole dish. Top mixture with layer of Tater Tots and bake for 12 to 15 minutes at 450°.
Cut ribs apart and place in crock-pot. Stir all other ingredients together and pour over ribs. Cover and cook on low for 8 to 12 hours. Serve with noodles and green veggies!
Mix flour, oleo and powdered sugar and press in 9 x 9-inch pan. Bake	for 20 minutes or until light brown. Next, mix egg yolks, rhubarb, flour, sugar and milk and cook until thick. Put on top of baked crust. Beat egg whites and put on top and bake until brown.
Saute onion and celery in butter until golden. Add other ingredients, except for fish. Simmer covered for 30 minutes. Preheat oven to 350°. Cut fillets into serving pieces and put in a greased baking dish. Pour sauce over fish. Bake for 30 minutes or until fish flakes easily. Serves 5 to 6.
Mix fat, sugar and eggs. Stir in vanilla. Mix in baking soda, salt and flour. Mix in oats and raisins. Drop dough by spoonfuls on baking pan. Bake at 375° for 10 to 12 minutes. Makes 4 dozen cookies.
Mix marinade ingredients and marinate steak for 6 to 7 hours. Cook for 6 minutes per side. Slice thin in diagonal strips.
Drain sauerkraut. Mix red wine vinegar and sugar in saucepan; bring to a boil. Mix chopped vegetables. Pour boiling liquid over vegetables and toss. Refrigerate for at least 1 hour before serving.
Combine all vegetables in large pan and sprinkle with salt. Cover with cold water. Let stand 4 hours. Drain; press out excess liquid.
Heat soup. Stir in remaining ingredients. Serve with apples, celery, pepper, broccoli, cauliflower, Italian or French bread cubes for dipping or as a sauce over potatoes, broccoli and cauliflower.
In a medium size bowl, mix turkey, 1/2 cup bread crumbs, sour cream, milk, pepper and nutmeg. Shape into 4 flat patties. Coat on both sides with remaining crumbs. Set on rack and refrigerate for 20 minutes. Lightly coat a heavy 10-inch skillet with cooking spray and margarine; set over moderate heat. Add patties and brown 5 minutes on each side. Transfer to heated platter and serve.
Pour milk into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies in bottom of cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate. Makes 8 to 10 servings.
Heat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into 8 x 8 x 2-inch pan. In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour hot water over top. Do not stir. Bake 40 minutes. Let stand 15 minutes before serving. Spoon into dessert dishes, spooning sauce from bottom of pan over top.
Chop the onions and cut beef into little cubes. Combine all ingredients and work together into ball. Refrigerate 2 hours before serving with your favorite cracker.
Season chops with salt and pepper. Roll in flour. Fry slowly in oil until brown.	Remove from pan. Pour off excess oil leaving a little to make gravy. Fry onion in remaining oil until wilted. Pour boiling water into onion. Add chops to onion and water. Cover and simmer until tender.
Heat cheese and milk in double boiler and add vinegar, sugar, pimento, salt and egg. Cook this for 15 minutes and take off stove. Add mayo with electric mixer. Keeps up to one month in refrigerator. For a more cheesy taste, don't use a whole pint of mayo.
Brown meat, onion and pepper in a large skillet. Stir in tomato sauce, chili powder and garlic salt. Simmer 15 minutes. Separate each biscuit into 2 layers. Place 10 layers over bottom of ungreased 8 or 9-inch baking dish. Mix well 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat; stir in cream mixture and spoon over dough. Arrange other biscuit layers on top. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes or until biscuits are deep golden brown.
Boil raisins and water until water is gone, then cool. Put sugar in bowl and pour oil on top and mix. Add eggs and vanilla and mix. Mix dry ingredients, then add to oil mixture. Add raisins. This must be chilled well. (Overnight or all day is recommended.) Roll into balls and dip in granulated sugar. Bake on ungreased cookie sheets at 350° for 15 minutes. These keep well if they last long enough!
Slip skins from washed, stemmed grapes. Boil pulp 5 minutes. Rub through sieve to remove seeds. Combine cornstarch, sugar, salt and rind with pulp. Cook until thickened, stirring constantly. Add grape skins; cool. Turn into pie shell. Cover with lattice top strips. Bake at 425° for 10 minutes; reduce heat to 325° and bake 20 minutes more.
Mix together cake mix and gelatin. Add water, salad oil and eggs one at a time. Beat 1 minute. Bake in preheated oven at 375° for 30 to 35 minutes in a 13 x 9-inch baking pan. Have ready when cake is done the powdered sugar and lemon juice, which has been thoroughly mixed. Puncture the top of the cake with a large fork all over the top. Pour the sugar and lemon juice mixture all over the cake while it is hot from the oven so the mixture is absorbed into the cake. Serves 12 to 16. Cut into squares to serve.
Put in 9-inch pie pan. Bake at 350° for 35 to 40 minutes.
Crush Better Cheddars until fine. Wash chops in cool water. Place about 3/4 cup finely crushed crackers in plastic bag. Place one chop at a time in plastic bag with crackers and shake until coated well. Place in baking dish that has been sprayed with nonstick cooking spray. Sprinkle lightly with pepper and bake at 350° until pork is done.
Combine dry ingredients and mix well. Add oil, vinegar, vanilla and water; beat until smooth. Pour cake batter into a small cake pan (8 x 8-inch). Bake at 350° for 30 minutes.
Whip flakes with enough water to form a slightly thick mixture. Add a drop of food coloring.
Pound Cake: Begin with pound cake. Pile on chocolate or butterscotch pudding. Add on blueberries, raspberries or strawberries. Sprinkle on walnuts, pecans or almonds.
Brown the sausage; drain. Add the other ingredients. Bake in an 8 x 12-inch pan at 350° for 45 minutes. This may be mixed and put in the refrigerator overnight if using for breakfast. Serves 6.
Cook the beef and drain fat. Peel potatoes and cut in chunks. Add onions or garlic. Cut cabbage in pieces. Add carrots, peeled and sliced. Add green beans. Cook until about done. Add the catsup and finish cooking with pan covered.
Drain pineapple; reserve juice. Add water to juice to make 2 cups liquid. Combine pudding mix, gelatin and measured liquid in medium saucepan. Cook, stirring, over medium heat until mixture comes to full boil. Pour into a bowl; chill until thickened. Fold thawed topping into pudding mixture.
Combine all ingredients together in a large bowl. Mix well and place in a loaf pan. Bake 3 hours at 400°.
Mix all ingredients together. Put in shallow pan. Bake for 2 hours at 275°.
Heat milk in glass measure on 70 (roast) 2 minutes. Set aside, melt butter on High for 45 seconds. Stir in flour and seasonings. Cook on High 1 minute. Briskly stir in warm milk. Cook on High 3 to 4 minutes or until boiling, stirring once during cooking. Let stand 5 minutes before serving. Serve on cooked vegetables or as a base for other sauces.
Mix butter, shortening, sugar, eggs and vanilla thoroughly. Add dry ingredients, mix until the dough is firm enough to handle. This can be used in a cookie press or rolled out and cut with cookie cutters. Decorate with powdered sugar frosting.
Bring 7 cups water and 2 cups sugar to a boil and let cool. In a bowl, pour the 2 cups boiling water over the tea bags. Let cool and pour over the first mixture. Add the lemonade, orange juice and brandy. Mix all together and freeze. Stir after 12 hours to prevent separating.
Prepare all vegetables. Heat oil in Dutch oven and add vegetables. Stir vegetables to coat well with oil. Add to this 1 cup water and 1/2 stick margarine. Cover and cook on medium heat until vegetables are tender, adding more water as needed. Stir frequently to prevent sticking.
Mix cake mix, vanilla pudding, eggs, Crisco and water together; set aside. Combine white sugar, brown sugar, pecans and cinnamon together. Sprinkle this sugar mixture in bottom of greased 9	x 13-inch pan. Pour thin layer of batter over this and then another	layer of sugar. Follow by adding remaining batter and remaining sugar mixture. Bake at 325° for 4 minutes.
Melt oleo and mix in flour and nuts. Place in bottom of 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until brown. Cool.
Cut fish in serving pieces. Pat dry. Cook onion in margarine for 3 minutes. Place fish in 12 x 7 1/2 x 2-inch baking dish. Spread onion over top. Sprinkle with salt and pepper. Mix sour cream and cheese. Spread over fish. Sprinkle crumbs over top. Bake uncovered 25 minutes at 350°. Sprinkle with chopped parsley and paprika before serving. Serves 4 to 6.
Drain canned vegetables. Mix all ingredients together and simmer for flavor. Can add any vegetables you like.
Clean spinach. Stem and tear into bite-size pieces. If using oranges, peel, pith and section. Crush peanuts in plastic bag with rolling pin. Fry bacon and then crumble into small pieces. When ready to serve, combine all ingredients in a large glass bowl. Toss with Catalina dressing, just enough to coat spinach. Serve at once.
Cook noodles; drain and reserve. Cook ground beef and onion in large skillet over medium heat, about 10 to 15 minutes. Remove with slotted spoon and toss with noodles. Drain fat from skillet and heat water and margarine to boiling; add cabbage and cook and stir until cabbage is limp and light brown, about 10 minutes. Mix cabbage, beef and noodle mixture, 1 1/2 cups sour cream, caraway seed, paprika, salt and pepper. Pour into ungreased 2-quart casserole. Spread 1/2 cup sour cream on top. Sprinkle with paprika. Bake 40 minutes in 350° oven. Very good. Enjoy!
Combine all ingredients and pack into greased loaf pan. Bake at 350° until firm (45 minutes).
Mash two big bananas with fork and cover with about 1/4 cup orange juice. Cream shortening and sugar. Add egg. Mix thoroughly. Combine bananas and buttermilk. Add dry ingredients gradually. Mix well. Bake in greased and floured pan for 35 to 40 minutes at 350°.
Add all ingredients together. Mix well. Cook in oven at 425°. Bake for 50 minutes.
First Layer: Mix flour, margarine and nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Cut biscuits into 1/4 pieces. Dip them into the melted margarine. Mix sugar and cinnamon together and dip the buttered biscuit pieces into this mixture. Place in a 9-inch cake pan that has been sprayed with Pam. Bake in 375° oven for 25 minutes. Then spread topping over them.
Mix cake mix and next four ingredients. Grease three cake pans and flour them. Bake in 350° oven for 25 to 30 minutes. Cool and frost.
Cream together margarine and shortening; add sugar and beat until well mixed. Add eggs, one at a time, beating well after each. Add	flour and beat well.	Batter will be very thick. Put into 10-inch greased tube pan and bake at 300° for 1 1/2 hours. Start in a cold oven.
Mix all ingredients. Store in refrigerator overnight. Serve with Fritos or crackers.
Beat eggs, add sugar and lemon. Cook in a double boiler until custard thickens. Let cool. Add tbsp. of sugar to egg white and beat. Add to the cool mixture. Fold in whipped cream. Layer 3/4 of the crumbs mixture in a 1 1/2 qt. rectangular pyrex dish. Spread lemon mixture over crumb layer. Sprinkle the remaining crumbs over the lemon mixture. Put in freezer and chill. Cut and serve.
Dip chicken in flour, then in beaten egg, then in milk, then bread crumbs. Coat well. Brown well on both sides in Crisco or oleo, then add the poultry seasoning, salt, pepper, onion and water. Simmer until well done.
Place cheese in bowl and mash with a fork. Blend in mayonnaise and sour cream, creaming until smooth. Add remaining ingredients and mix thoroughly. Chill several hours. Makes 2 cups. Very good with raw vegetables.
Beat cheese, sugar, eggs and vanilla for 5 minutes. Place cupcake liners in muffin tins. Put one wafer in each. Fill with mixture halfway. Bake at 375° for 12 to 15 minutes.
In first bowl, mix 1 1/2 cups flour, 3/4 cup sugar and sliced apples. In a second bowl, mix 1/2 cup milk, 1/2 cup oil and 2 eggs. Mix these together and stir into first bowl. In 3rd bowl, mix 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons butter, 1/2 cup walnuts (chopped) and 1 teaspoon cinnamon. Crumble over apple mixture. Bake in 8 or 9-inch pan at 350° for 50 minutes.
Soak the caraway seed in water 5 minutes. Combine ground beef, sauerkraut, oats, salt, pepper and caraway seed. Mix well. Shape into 36 balls (about 1 1/2 of mix to each one). Roll balls in flour; brown in hot oil, then cover and cook slowly for 25 minutes.
Heat oven to 425°. Cut shortening into flour, baking powder and salt until crumbly. Stir in cheese and bacon. Add milk to make a ball of dough. Turn dough onto a lightly floured surface. Knead gently 10 times. Pat dough into a round about 1/2-inch thick. Cut biscuits and place on a greased cookie sheet about 1/2-inch apart. Bake 11 to 13 minutes or until golden brown. Makes 12.
Heat sauce first. Sauce recipe can be doubled and served with meat as an "au jus". Leave tenderloin whole and form as a log. Fold under thin end. Tie with string about 4 to 5 times to hold shape.