HumbleIntelligence/food-ner-1-Million huggingface dataset:
Partly boil cabbage 1/2 hour. Remove from water. Set aside to cool. Saute salt pork, garlic, onions and chopped celery. Add to hamburg mixture and rice, salt and pepper. Fill every leaf of cabbage with mixture. Roll up and place in pan. Mix tomato paste with 1 can of water. Pour over cabbage roll. Bake 2 hours at 350°.
Mix both cans of pineapple together. Sprinkle instant pudding over pineapple; let stand 10 minutes. Add nuts and marshmallows. Fold mixture into Cool Whip. Refrigerate for 2 hours.
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup of nuts. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 50 to 60 minutes or until cake tests done. Cool.
Mix pretzels, granulated sugar and margarine. Press in 13 x 9-inch baking dish and bake 6 to 8 minutes at 400°. Cool.
In large skillet, brown burger, onion, pepper and garlic in oil. Stir in salt, corn, olives, tomatoes and sauce, cheese and paprika. Cook noodles as directed; drain. Combine noodle and burger mixture; pour into 2 1/2-quart casserole. Cover; bake at 350° for 30 minutes.
Butter slices of bread and decrust. Lay butter side down in a 9 x 13-inch pan. With mixer or blender, beat eggs, milk, salt, pepper and dry mustard. Pour over bread. Sprinkle cheese over egg mixture. Place bacon (uncooked) on top. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Dissolve jello in 1 1/2 cups boiling water (sugar-free jello can also be used). Add thawed strawberries and entire can of crushed pineapple (undrained). Cool awhile and then add 2 mashed bananas.
Mix first 4 ingredients well; pour into pie shells and bake at 350° until you can cut with a knife and it will come out clean. Sprinkle top with nutmeg while pies are hot.
Cook noodles and put in large bowl. Chop onion and celery and egg real fine. Mix in with noodles. Add peas and mayonnaise to taste. Sprinkle in dill weed. Add a little red pepper. Serve.
Start 2 hours early. Dissolve dry yeast in lukewarm water. Add egg, sugar, salt and flour. Let rise 45 minutes.
Cut ham, salami and red pepper in thin strips. Drain artichoke hearts, olives and mushrooms. Prepare salad dressing mix with vinegar, water and oil. Combine all ingredients in a bowl and toss gently. Cover and chill 2 hours or overnight.
Grind all ingredients together. Boil 30 minutes after mixture comes to a boil. Seal in jars while hot.
Mix; put in pie pan. Spread out. Bake at 350° until brown.
Preheat oven to 350°. In a large bowl, combine the rice, sugar, milk, raisins, nutmeg, eggs and salt. Mix well and pour into a buttered casserole. Bake for 1 1/2 hours, or until the top is browned. Serve warm. Yield: 8 servings.
Beat egg whites until stiff, add yolks and beat. Add sour cream with soda, then the flour and salt. All this is easily done in your electric mixer.
Brown pork chops, then place in greased casserole dish. Place onion slices over chops. Sprinkle with salt and pepper. Place potato slices over onions. Pour diluted soup over all. Cover and bake at 350° for 40 minutes.
Melt butter and cool to room temperature. Cream butter and sugars. Add eggs, 1 at a time (beat each one before adding) and vanilla. In a separate bowl mix flour and salt and add to batter. Add chocolate chips. Bake at 350° in a muffin tin lined with paper liners for 20 to 25 minutes.
Sift together and set aside flour, baking powder, baking soda, lemon peel, salt, cinnamon and ginger. Mix well and beat eggs, sugar, cooking oil and lemon or orange extract. Add zucchini and walnuts. Put all three mixtures together and mix well. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 50 to 60 minutes. Cool in pan 10 minutes.
Wash wheat and soak in enough water to cover by 1-inch for an hour. Drain wheat and mix with tomatoes, green onions and parsley. Stir together lemon juice, oil, salt, pepper, allspice, cinnamon and mint and pour over vegetables. Toss well. Eat as a salad or serve with lettuce leaves. Put 1 tablespoon on leaf and roll. Excellent with grilled chicken or steaks. Serves 6 to 8.
Make yellow cake according to directions. Pour into 9 x 13-inch pan. (Can also use 15 x 10-inch pan). While cake is baking, mix cream cheese until smooth. Add vanilla pudding and milk. Beat at medium speed until thickened. Spread on cooled cake. Next, spread on well drained crushed pineapple. Refrigerate.
Toss ingredients and add dressing just before serving. Use French dressing or the following recipe.
Arrange rolls 4 x 6 in a greased 9 x 13-inch pan. Sprinkle with butterscotch pudding. Combine melted margarine and brown sugar. Pour over top of rolls. Cover with lid or waxed paper. Leave overnight on countertop. The next morning, bake at 350° for 20 minutes. Let cool before removing. Turn upside down and pour extra sauce over rolls. Great Christmas morning!
Preheat oven to 350°. In a lightly oiled casserole dish, place a layer of potatoes. Sprinkle with flour, then place a layer of onion. Sprinkle each layer with flour. Alternate onion and potatoes until all are used. Salt and pepper each layer. Heat the milk and margarine; pour over potatoes. Cover casserole; bake for 1 hour. Remove cover and bake another 1/2 hour to brown. Yields 6 servings.
Dump all ingredients in blender and blend 3 minutes. Grease a 9-inch pie plate. Sprinkle with nutmeg. Cook 40 minutes at 350°. Add coconut for different taste.
Put rhubarb in pie shell. Mix sugar, eggs, flour, oleo and salt. Beat thoroughly. Add milk. Pour over rhubarb. Bake about 45 minutes at 350° or until knife blade inserted in middle comes out clean.
In 2-quart casserole, combine potatoes, peppers and water. Cover and microwave on High for 8 to 12 minutes, or until potatoes are tender, stirring twice. Drain; set aside. Spray 12-inch nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add beef chunks. Cook 4 to 6 minutes until meat is pink; stir frequently. Add potato mixture and remaining ingredients. Cook 4 to 5 minutes or until potatoes brown and mixture is hot. Stir frequently. Serve hot.
Mix all ingredients; add just enough mayonnaise to mix well. Shape into balls. Roll in chopped pecans until coated. Serve with assorted crackers.
Combine all ingredients, except peanut butter and vanilla in heavy skillet on medium heat. Bring to rolling boil for 1 minute. Turn off heat, add remaining ingredients and beat until thick. Put in greased dish and let stand until firm.
Put all ingredients in large pan and cook slowly 2 or 3 hours. Add sugar during last 15 minutes of cooking time to prevent scorching.	Fill jars and seal. This is a must for peas and butter beans.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving.
Put sugar, water and butter in a heavy saucepan. Place over low heat. Stir carefully until sugar is dissolved. Then cook, without stirring, until mixture forms a hard ball in cold water. Remove from heat and add vanilla; stir. Pour into a shallow, buttered pan. When cool enough to handle, pull with fingertips into rope-like lengths. Then cut into chewable size pieces with buttered kitchen scissors.
Combine cranberry juice and sugar. Add pineapple juice. Put in freezer. Add ginger ale when ready to serve.
Cream together butter or margarine and sugar. Add egg yolk and vanilla. Add flour; mix well. Usually I wash hands very well, then mix dough with your hands; it is easier. Grease a cookie sheet (large) and pat dough very thin. Whip the egg white with a fork until frothy. Spread on top of dough with your hand. Sprinkle with 1 cup chopped pecans. Pat slightly to press pecans down a little. Bake at 300° for approximately 40 to 45 minutes. Cut at once in squares or rectangles. This recipe is great at Christmas!
Mix dry ingredients together well (excluding yeast). Dissolve yeast in 1/4 cup warm water. Mix together well the dissolved yeast, oil and buttermilk with the dry ingredients. Pour batter into a well-greased cornbread stick or muffin pans and bake at 450° for 12 to 15 minutes. Makes 3 dozen. Serve hot or cold.
Mix the first 5 ingredients. Beat the eggs and pumpkin and add to first mixture. Line sheet pan with white paper. Bake at 350° for 15 minutes. Roll in towel.
Melt margarine in a 9 x 13-inch pan. Turn to coat bottom and sides. Mix all other ingredients. Pour much of margarine into and mix well. Bake until firm at 375°, approximately 45 minutes.
Cream margarine, white shortening and sugar. Cream well for 15 minutes until smooth consistency, then add milk. Beat until smooth and blended. Spread over cooled cake. Chill before frosting with chocolate topping.
Mix ingredients. Press into a greased 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Mix cereal, flour, sugar, salt, soda and cinnamon. Add and mix well the eggs, vegetable oil and buttermilk. Never stir again. Batter wil be thick and get thicker. Keeps 6 weeks. Fill muffin cups 1/2 cup full. Bake at 400° for 15 to 20 minutes.
Mix butter and sugar thoroughly. Stir in vanilla, then flour and mix with hand. Roll out into 1/4 to 1/3-inch thick and cut into fancy shapes with cookie cutter or roll into 1-inch balls and flatten on ungreased cookie sheet. Decorate with baking candy. Bake at 300° for 20 to 30 minutes or until lightly browned. Shape of cookie does not change during baking.
Preheat oven to 350°. Stir together cookie crumbs, nuts and butter; press into bottom of 13 x 9 pan. Bake 10 minutes. Cool. With electric mixer, beat cream cheese, brown sugar and peanut butter. Stir in 1 container of whipped topping. Spread over cooled crust.
Mix first four ingredients and put into microwave. Rub margarine around top of bowl so mixture won't boil over. Cook until thickened; add egg yolks and return to microwave for a minute. Take out and add vanilla and margarine. Do not overcook. Mixture needs to be able to pour so it will soak into the layers of bananas and wafers. Layer bananas and wafers in a bowl, then pour pudding mixture over the layers.
Cream margarine and sugar. Add egg yolks, beating after each. Stir in cooled melted chocolate. Blend in vanilla and add water until it is at spreading consistency.
Brown hamburger meat and drain. Then add taco seasoning and water according to package and bring to a boil. Then add the beans. Take shells and fill with meat and roll up. Place rolled tortilla in a pan and make one layer of tortillas, then add some juice from meat over the layer. Make another layer of tortillas and then pour the rest of the juice over the layers. Sprinkle cheese on top. Cook at 350° until cheese has melted.
Drain pineapple; reserve juice. Dissolve jello in hot water. Add cold water, pineapple juice, lemon juice and salt. Chill until partially set. Put cranberries and orange through a food chopper. Add sugar, pineapple and mandarin oranges. Stir into gelatin. Pour into mold and chill.
Mix flour and sugar well. Add eggs and melted margarine. Add milk and flavoring. Cook until it starts to get thick. Add coconut to your taste. (I like 1 cup coconut).
Cream shortening and sugar; add eggs and vanilla and beat well. Add rolled oats. Let stand while mixing flour with soda. Add flour to first mixture. Drop by teaspoonfuls on greased cookie sheet. Bake in a 350° oven until light brown, approximately 12 minutes.
Cook sugar, Karo syrup, and water until it forms a firm ball when dropped in cold water. In a bowl, beat egg whites; continue beating and slowly add the cooked Karo syrup mixture. Beat on high until candy forms peaks. Drop by teaspoon onto waxed paper. For a festive look, a few drops of food coloring can be added.
Trim crusts from bread and make 6 cheese sandwiches. Place in baking dish. Mix eggs and milk together; season to taste. Pour over sandwiches, slowly and carefully. Let stand for 1 hour. Bake in moderate 350° oven for 1 hour.
Slash fat edge of steaks at 1-inch intervals. In skillet, cook steaks over medium-high heat to desired doneness; turn occasionally. Allow 9 to 10 minutes total time for rare or 11 to 12 minutes for medium. Season with salt and pepper. Drop lobster tails in boiling salted water to cover. Return to boiling; reduce heat. Simmer 8 minutes; drain.
Add onion to hamburger while browning. Add other seasonings and green chili sauce. Take large spoonfuls of meat mixture and place in center of warm tortillas. Sprinkle with grated cheese. Fold sides of each tortilla over and the end up; place on cookie sheet, folded side down. Cover with aluminum foil and heat in 325° oven for 20 minutes.
Add milk to pudding mix; whip until thick. Fold in Cool Whip. Grease a 9 x 13-inch dish. Line bottom and sides with graham crackers. Pour in half of the pudding mixture. Add another layer of crackers. Pour in remaining pudding mixture. Add final layer of crackers.
Cut bacon into 1-inch pieces. Cook in skillet on medium heat until crisp. Drain bacon. Reserve 2 tablespoons drippings in skillet. Mix mayonnaise, mustard, sugar and salt. Combine potatoes, chopped eggs, celery, onion and green peppers in bowl. Mix mayonnaise mixture into potato mixture. Stir in bacon. Chill several hours before serving.
Wash and stem mushrooms. Arrange them on a cookie sheet. Mix remaining ingredients and stuff into mushroom caps. Bake at 375° for 8 minutes or until cheese is melted.
Combine egg yolks, vanilla, almond extract, sugar, salt and baking powder. Mix well.	Add graham crackers. Fold in egg whites. Add chopped nuts. Bake	at 350° for 30 to 35 minutes in 9 x 13-inch greased pan.
Mix like pie crust in 9 x 13-inch pan. Line pan and bake in 350° oven about 20 minutes, or until light brown. Set aside to cool.
Mix all together and after it starts boiling, boil 2 minutes and add 1 teaspoon vanilla. Beat until you think it will stay on the cake.
Combine all ingredients and mix well. Make into small balls. Roll slightly by hand and shape into crescents. Bake on a lightly greased cookie tin in a 325° oven for about 8 to 10 minutes. When cool, roll in powdered sugar.
Mix ground beef, bread crumbs, milk, onion, salt and pepper. Roll into balls; place in baking dish. Mix sugar, Worcestershire sauce, catsup, water and vinegar to make sauce. Pour over meatballs. Cook at 350° for 30 to 40 minutes.
Cook onion, celery and garlic in oil until soft; remove garlic. Add tomato, water and seasoning. Bring to boil; simmer slowly for 1 hour. In a shallow baking dish, 8 x 8 x 2-inch, put a thin layer of sauce. Sprinkle with Parmesan cheese and top with half of the macaroni. Top this with the Ricotta cheese. Cover with some of the remaining sauce and sprinkle with Parmesan cheese. Add macaroni and last of sauce. Sprinkle generously with Parmesan cheese. Bake in moderate oven at 350°. Makes 4 servings.
Combine macaroni, soup, milk, seasonings and cheese. Mix well. Spoon half into greased casserole. Add layer of sliced eggs. Top with remaining mixture. Mix bread crumbs and butter. Sprinkle over top. Bake at 350° for 40 minutes. Garnish with remaining egg slices. Serves 6 to 8.
Bake pie shell for 7 minutes at 450°. Remove and reduce heat to 325°. Fry bacon until crisp, drain and cut. Save 2 tablespoons bacon for trim. Place remaining bacon in pie shell; add cheese. Combine remaining ingredients, pour over bacon and cheese. Sprinkle remaining bacon on top. Bake 35 to 40 minutes or until center is almost set. Let cool 25 minutes and serve. Serves 6.
Cook broccoli in water 5 minutes; drain well. Combine soup, eggs, mayonnaise and diced cheese; mix well. Add drained broccoli and pour into 13 x 9-inch dish. Sprinkle crumbs (can also be corn bread or herb dressing). Dot with butter. Bake 30 to 35 minutes. This may also be fixed and frozen until time to bake.
Heat sauce according to label directions. Stir in Parmesan cheese. Simmer 10 minutes, stirring occasionally. Pour sauce over spaghetti. Sprinkle with additional Parmesan cheese if desired. Makes 6 to 8 servings.
Cook garlic in	1/2 cup olive oil for 2 to 3 minutes. Add bread crumbs and stir to brown. Remove from heat and add parsley, pepper and seafood. Set	aside.	Cut squash in half lengthwise. Scoop out center, chop and saute in 1/2 cup olive oil and onion.	Add remaining	ingredients and simmer for 15 minutes. Pour into rectangular	baking	dish. Stuff fish mixture into center of zucchinis, arrange in tomato sauce. Bake at 375° until tender, about 30 minutes. Serves 6 to 8.
Mix Jell-O dry with cottage cheese. Drain juice of pineapple and mandarin oranges and mix all ingredients together. Refrigerate for one hour and it is ready to eat. Keep refrigerated.
Cut potato into quarters lengthwise; mix well with olive oil. Sprinkle with garlic powder, salt and pepper. Place in nonstick baking dish and bake 20 minutes at 450° or until done.
Combine cake mix and instant pudding mix. Mix according to instructions on cake mix package. Add chocolate chips. Pour into greased and floured Bundt pan and bake at 350° for 1 hour. Let cool 10 minutes. Glaze or dust with powdered sugar.
Cut tomatoes into 1/2-inch slices. Mix cornmeal, flour, salt and pepper; dip both sides of tomato slices into mixture. Heat oil in a skillet until sizzling hot. Put in tomatoes and cook quickly until browned on underside. Turn tomatoes carefully; reduce heat and cook until thoroughly hot and soft through center. Remove to paper towels to drain. Makes 4 servings.
Melt margarine with garlic. Dip chicken in mixture, then into bread crumbs, cheese and parsley. Bake at 325° for 1 1/2 hours. Brown top more after baking, if necessary.
Mix all ingredients and roll dough into small balls. Flatten with teaspoon. Place on ungreased cookie sheet. Bake in slow oven at 250° to 300° for 19 to 20 minutes. (After flattening, tops can be brushed with egg white if desired.)
Combine all ingredients. Blend well. Put in jars and refrigerate. Keeps indefinitely.
Brown meat and onion; drain. Combine remaining ingredients in large pan. Simmer 30 minutes.
Blend sugar, corn syrup, water and butter. Cook to 230° on candy thermometer. Add peanuts and cook to 280°. Stir occasionally and continue cooking to 305°. Remove from heat and add soda. Stir quickly until hard and break into pieces.
Melt butter in large fry pan. Add chicken and brown on both sides; when brown take out of pan. Take cream soup and add it to pan. Stir until creamy and add red pepper and paprika. When creamy; add sour cream and mix well, then put chicken back in pan and cover it with sauce. While it simmers, take and cook egg noodles as directed on package. Do not rinse. Serve chicken and sauce over noodles.
Combine macaroni or pasta shells with vegetables. Put remaining ingredients in food processor or blender. Mix until smooth. Pour over pasta and vegetable mixture and toss to coat. Chill. Calories: 160. Protein: 7.3 g. Sodium: 340 mg. Carbohydrates: 31 g. Fat: 0.7 g. Cholesterol: 2 mg.
Separate eggs. Place in 2 large mixing bowls. Add 6 tablespoons of sugar to each bowl. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, rum or bourbon; stir well.
Mix brown sugar, margarine, salt and corn syrup; boil over moderate heat for 5 minutes. Remove from heat and add baking soda and stir. Pour over popped popcorn in a large roaster. Place in the oven at 250° for 1 hour. Stir every 20 minutes. Remove and cool.
Cream margarine and sugar. Add eggs, one at a time. Add buttermilk	and flour alternately.	Fold in nuts, coconut and fruit, that has been chopped fine and dusted with 1/2 cup of the flour. Cook at 325° for 2 hours and 15 minutes. Take out of the oven and while hot, pour 1 cup of orange juice and 1/2 cup sugar (which has been heated) over top of the cake. Let stand in pan until it is cold.
Mix sugar with butter, anise liqueur, vanilla, water and nuts (optional). Beat in the eggs. Mix flour with baking powder and stir into sugar mixture; blend thoroughly. Cover and chill for 2 to 3 hours. Directly on greased baking sheets, shape dough with your hands to form flat loaves (1/2 inch thick by 2 inches wide by length of baking sheet). Bake at 375° for 25 minutes.
Mix bread and ham in a 9 x 12-inch greased pan. Cover with cheese. Mix other ingredients except chives. Pour over cheese and bread mixture. Refrigerate overnight. Bake at 350° for 1 hour. Top with chives; serve.
Cook until thick, stirring constantly, the cornstarch and milk. Let cool until cold. Cream together in small mixer bowl with electric mixer the sugar, Crisco and butter or oleo. Beat in vanilla. With electric mixer, beat in the cooked, cooled mixture until it looks nice and fluffy like whipped cream. It takes a few minutes.
Blend sugar and oleo, then add eggs, 1 cup flour and soda in sour milk. Add rest of flour, baking powder, salt and vanilla. Drop by tablespoon; flatten with wet fork. Bake at 350° for 5 to 7 minutes. Sprinkle several times when baking.
Chop onion and brown in oleo. Add milk, cheese and cream of chicken soup. Boil rice in water according to instructions on package. Add rice and broccoli to cheese mixture. Put in casserole dish and bake for 30 minutes at 350°.
Cook chicken until tender; tear off in bite size pieces. Mix with remaining ingredients except onion rings and cheese. Pour into large greased baking dish. Spread on top French fried onion rings and grated cheese. Bake at 350° until hot and bubbly, about 30 minutes. This freezes well.
Cook squash and onion and drain. Combine squash, onion, soup, sour cream and carrot. Combine separately the herb stuffing mix and butter/oleo. Spread 1/2 of the herb stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture over herb stuffing mixture. Top with remaining herb mix. Bake at 350° for 30 to 45 minutes.
Toast bread slices until dark. Spread one side with spaghetti sauce. Put as many olive slices on each side of toast as desired. Top with shredded Mozzarella cheese. Bake until cheese melts.
Saute the onion, green pepper and celery in the butter until golden brown. Remove from pan. Heat the ground beef until color changes. Add to the cooked spaghetti, mushroom soup diluted with 1 can water, the cheese (cut in rather large pieces) and salt and pepper to taste. Bake in buttered casserole, covered with cracker crumbs and dots of butter. Bake at 350° for 1 hour.
Combine all ingredients in a shallow bowl until blended. Dip slices of bread into mixture to coat both sides. Brown both sides on hot griddle. Makes 8 to 10 slices.
In a large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Mix well. Add elbow macaroni, celery, tomatoes, onions, pepper and peas. Toss to coat well. Cover and chill. Makes 5 cups.
Mash avocados, stir in lemon juice, chopped tomatoes and onion. Set aside. Spread bean dip in a shallow, round 9-inch dish. Spread avocado mixture over bean dip. Alternate cheeses over the top in pie wedge sections (resembling a wheel-spoke). Sprinkle top with ripe olives. Sprinkle edges with chopped tomatoes and green onion tops, if desired. Serve with king size corn chips. Yield: 4 cups.
Beat cream cheese until smooth. Add juice from cherries and beat. Add cherries, drained pineapple, marshmallows, bananas and Cool Whip. Let set in refrigerator until time for serving.
Mix all ingredients, except coconut. After mixing all ingredients, pour into pie crusts. Then sprinkle coconut on top of pie.
Shred the cabbage, extra fine in a bowl and sprinkle the salt over it. Cover and refrigerate for a minimum of one hour. Place the sugar, cider vinegar, celery salt, and the pressed garlic in a saucepan. Boil the mixture for a few minutes and set aside to cool.
Combine first three ingredients in small bowl. Mix well to dissolve yeast. Set aside; mixture will rise to top of bowl.
Boil sugar, milk, butter and salt to soft-ball stage. Add vanilla. Remove from heat. Beat vigorously until mixture loses gloss. Stir in pecans. Drop by spoonfuls on waxed paper.
Wash sweet potatoes thoroughly. Pierce skins all around with a knife or fork. Wrap individually in a paper towel and microwave on High. Count the total number of potatoes to be cooked and add 8 minutes per potato to total the necessary cooking time. When cooking time elapses, allow potatoes to remain wrapped in paper towel (2 minutes per potato). Unwrap potatoes and allow to cool enough to handle and peel.