HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop and boil cabbage; drain and set aside. Fry bacon; crumble and mix with cabbage. Slice potatoes; cook in enough milk to cover. Cook until soft. Salt and pepper to taste. Mix together sour cream, potatoes, cabbage and bacon.
Brown ground meat in frying pan along with taco seasoning. Drain grease from pan. Prepare corn bread mixes per instructions on box. Pour corn bread batter into a greased 9x13 pan. Bake at 375° for 10-15 minutes until lightly browned. Spread meat over corn bread and sprinkle with shredded cheese. Place pan back in oven until cheese melts. Spread shredded lettuce over melted cheese. Sprinkle with diced tomatoes and garnish with sliced black olives. Serve with sour cream and salsa.
Mix all ingredients and let come to a boil. Cook only until it begins to change color. Put in jars and seal. Do not overcook or they will not be crisp.
In a large casserole dish, spread layer of stuffing. Drain peas and spread 1/2 can over stuffing. Spread layer of chicken over peas. Spread cream of chicken soup over this. Add remaining peas and top with celery soup. Add small amount of chicken broth. Add remaining chicken and top with remaining stuffing. Bake for 20 to 30 minutes in a 350° oven.
Make gelatin and when slightly thickened, whip. (I use quick set method on package.) Fold in fruit, nuts and whipped cream until well combined. Then put aside until set!
Brown and drain hamburger, bacon and onions. Combine all in a 2-quart casserole. Bake at 300° for 1 hour. Serves 14.
Mix cranberry sauce into hot	jello mixture and dissolve. When this cools and starts to jell, add pineapple and nuts. Mold.
Heat oven to 375°. Mix margarine, sugars and egg. Stir in flour (dough will be stiff). Stir in nuts and chocolate chips. Press dough in ungreased 13 x 9 x 2-inch rectangular pan. Bake until golden brown about 25 minutes; cool. Cut into bars. Yields about 24 bars.
Mix coconut with nuts and fruit. Add milk and mix thoroughly. Cook in paper lined cake tin at 250° for 2 1/2 hours. Let cool in pan for 30 minutes.
Cream the shortening and sugar 5 minutes. Add eggs and vanilla; beat 2 minutes. Sift in flour, salt and soda. Mix in oatmeal, chocolate chips and nuts. Drop by level tablespoons on greased cookie sheet. Bake in a 350° oven for 14 minutes. Makes 7 dozen.
Mix butter with sugars. Add egg and vanilla. Add flour, cocoa, baking powder and soda. Stir in oats, chips, raisins and nuts. Drop by spoonfuls on greased sheet and bake at 375° for about 12 minutes.
Cook first 3 ingredients on low heat until thick, stirring constantly. Set aside to cool. When cool, stir in apples and pour into serving dish. Cover with Cool Whip.
Grease and lightly flour a 10 x 15 x 1-inch jelly roll pan. Preheat oven to 400°. In a large mixing bowl, combine flour and sugar. Measure into heavy saucepan, 2 sticks margarine, 7 tablespoons cocoa and water. Heat to boiling, stirring well. Add to flour-sugar mix and blend well. In medium bowl, combine beaten eggs. Stir soda into buttermilk. Add to egg and vanilla. Pour into flour mixture. Add cocoa and pour into prepared pan. Bake 25 minutes or until done.
Cut elephant into small, bite size pieces. This should take a month. Add enough brown gravy to cover. Cook over a kerosene fire for about 4 weeks at 465°. This should serve 3800 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like hare in their stew!
Mix all ingredients together in casserole dish. Cover with lid and bake in oven for 4 hours at 250°. Serve over rice.
Crust: Combine 1 stick soft butter, 1/4 cup brown sugar, 1 cup flour and 1 cup chopped nuts; cook until golden brown at 350°, 15 to 20 minutes. Stir often. Cool. Spread half on bottom of a 9 x 13-inch pan.
Cream butter and shortening with sugar. Add flavorings. Add egg yolks, one at a time, beating well after each. Sift dry ingredients and add to creamed mixture alternately with milk or sour cream. Blend well after each addition. Beat egg whites until stiff and fold into batter. Bake at 325° for 1 hour or test until done.
Mix rice, chicken, 2 beaten eggs, 1/2 can crushed tomato bits and 1/2 can cream of mushroom soup. Mix ingredients well. Place in greased molds (ovenproof). Cover top with aluminum foil. Place molds into larger pan and put 1 can water into larger pan. Bake at 400° for 30 minutes.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/4 cup sugar, stirring until dissolved. Add salt, eggs, sour cream and 1/4 cup butter to yeast mixture; beat at medium speed of an electric mixer until blended. Gradually stir in enough flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, 2 hours, or until doubled in bulk.
Peel and slice the apples to fill the pan a little over half full. Sprinkle some sugar over the apples. Top with the remaining mixture which is crumbly. Bake 35 to 40 minutes at 350°. If cheese is used, mix it in the topping.
Melt crunchy peanut butter in microwave. Add the chocolate bark. Melt in microwave on Simmer setting 2 minutes at a time, stirring after each 2 minutes until melted. Add nuts, cereal and marshmallows; stir until well coated with chocolate mixture. Drop by spoonfuls onto wax paper.
Put apples into buttered pan. Mix flour, soda, salt, butter, brown sugar and oats. Sprinkle over apples and bake for 15 minutes.
Heat oven to 450°. Line pie plate, 9 x 1 1/4-inch, with a 14-inch circle of foil. Spread 2 tablespoons margarine over foil. Press pecan halves, rounded sides down, on foil; sprinkle with brown sugar.
Mix together everything but chili and cheese. Put half of mixture in a 9 x 9-inch baking pan. Put chili and 1/2 of the cheese on the mixture in the pan. Add the rest of the corn mixture. Sprinkle remaining cheese and bake at 350° for 40 minutes.
Combine flour, sugar and baking powder in a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Slowly stir in egg, mixing with a fork until crumbly. Pat half of mixture in 13 x 9-inch baking pan to form crust.
Wash Concord grapes; pick from stems. Into a clean quart jar, put 1 to 2 cups grapes. (I usually use 1 1/2 cups grapes.) Do not skin or seed. Add 3/4 to 1 cup sugar. Fill jar to overflowing with boiling hot water; partially seal. Process in 275° oven for 30 minutes; complete the seal. The juice is ready to drink after 6 weeks standing. Strain the grapes from the liquid. You can eat the grapes or make a pie out of them. The juice has a particularly fresh sparkling flavor. (This is a 50's recipe from high school economics book.)
Parboil chicken with celery and onion. Lay chicken in casserole and cover with noodles, then soup. Add milk, creamed corn, peas, salt and pepper. Sprinkle with parsley. Cover with bread crumbs and put butter on top. Bake at 325° for 20 minutes. Sprinkle with cheese and bake another 10 minutes.
Boil syrup and sugar together for 2 minutes; cool. Pour slowly over eggs, beating constantly. Add butter, vanilla and nuts. Pour into pie shell. Bake in moderate oven (350°) about 45 minutes or until done.
Soften cream cheese and spread in an 8 x 8-inch pan. Mix chilies and taco sauce, then spread over cream cheese. Sprinkle Mozzarella over top, then heat until bubbly. Dip with plain Tostitos.
Boil rice. When almost dry, add eggs, pepper and parsley. Let cool. Shape balls and roll in crumbs. Fry in olive oil until brown.
Mix first 6 ingredients well and shape into balls the size of a quarter and brown lightly.
Saute meat and onion until meat is barely cooked. Spray a 17 x 13-inch pan with "Pam". Put meat and onion mixture in bottom and spread to sides. Pour tomatoes over meat mixture. (I don't use all of the juice.) Then spread the drained corn and the previously made mashed potatoes. (Make according to directions on bag, using the softer recipe.)
Cut bread dough into small pieces. Place in a tube or Bundt pan. Add in layers the remaining ingredients. To bake for breakfast, cover with foil and place in oven overnight to let dough rise. Set time to bake at 350° for 40 to 45 minutes.
Cut tomatoes in half and press gently to remove seeds and water, season with salt and pepper. Mix together remaining ingredients and spread cut sides of tomatoes with this mixture. Sprinkle tops with melted butter or salad oil. Arrange on a heatproof serving dish and cook in a hot oven of 450° or under a broiler 10 to 15 minutes or until tomatoes are soft and tops are browned.
Combine vinegar, water, sugar and salt. Add to shredded cabbage the diced peppers and celery seed. Toss to mix thoroughly, then add vinegar mixture and let stand in a cold place several hours.
Combine all ingredients in a saucepan; cook over medium heat for 5 minutes or until heated through. Yields 4 to 6 servings.
In a large bowl, alternate layers of shredded cabbage and onion rings. In a saucepan, boil together remaining ingredients and pour over cabbage and onion mixture. Let stand 4 to 8 hours in refrigerator before serving. The slaw may be kept in the refrigerator as long as 3 weeks.
Combine ingredients, except margarine, in 4-quart dish. Cover and microwave on High about 50 to 60 minutes. Stir every 15 to 20 minutes until spaghetti is tender. Add margarine.
Cream sugar and eggs together. Add fruit cocktail. Sift together flour and baking soda; add to mixture. Pour into a greased 9 x 13-inch pan. Sprinkle brown sugar and walnuts over batter. Bake 40 minutes at 350°.
Cream butter and sugar gradually. Add eggs; beat well. Blend in water, pumpkin and sifted dry ingredients. Fold in pecans and dates. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake 1 hour at 350°.
Heat oven to 375°. Bring 2 cups water to boil. Add scallops and bring to second boil. Drain scallops. In shallow casserole dish cube and layer 1 package of cream cheese. Add layer of all the scallops. Top with other package of cream cheese. Dot with butter. Cover with foil and bake 15 minutes in 375° oven. Remove foil and bake additional 5 minutes. Serves 4.
Brown beef and onion. Drain fat. Add raw potatoes, celery and soup. Place in 3-quart casserole and cover. Bake at 350° for 1 1/2 hours.
Grease 9 x 12-inch pan and press crumbs, marshmallows, coconut and nuts in pan. In another pan, beat eggs. Add sugar and margarine. Cook. Pour cooked mixture over crumb mixture. Melt peanut butter and butterscotch bits over low heat. Place on top of other mixtures.
I remember a molasses cake Grandma Rogers made when I was a little girl. I would set on the bench by the kitchen table and say, "Grandma, how do you cook a cake?" As I remember, she would put enough flour to fill a skillet half full, enough salt and soda to make it rise and enough molasses to make it real sweet, a big hunk of butter and maybe a little milk if the batter was too thick. Then she would pour this in an iron skillet and fire up the wood stove until it was pretty warm and cook it until it was done. Then she would say, "Run tell Grandpa the cake is done."
Melt margarine in 9 x 13-inch baking dish. Mix sugar, flour, baking powder and milk. Pour batter over margarine in pan and add to center of batter the pie mix. Do not stir. Bake at 350° for 30 minutes.
Place romaine in plastic bag. Fasten bag and refrigerate no longer than 24 hours. Add remaining ingredients to bag. Fasten bag securely and shake until well coated.
In 8 or 9 inch layer pan, melt margarine in preheated oven. Remove from oven and stir in brown sugar, cinnamon, syrup and nuts. Place biscuits on top. Bake at 400° for 15 minutes or until biscuits are well browned. Let stand for 5 minutes. Invert on serving plate and remove pan.
Mix together well. Bake at 350° for about 20 to 25 minutes. Serve with chips, crackers or bread.
Brown the sausage meat. Add the onions and green peppers; fry a little longer to brown onions and peppers. Add the Ranch Style beans, pork and beans, brown sugar, ketchup, mustard and Worcestershire sauce. Mix all together and put in crock-pot for several hours, until bubbly. Or put in baking dish and bake in oven at 350° until it bubbles.
Boil sliced squash until tender. Drain. Place in baking dish. Combine other ingredients except cracker crumbs and pour over squash, then put cracker crumbs on top. Bake at 350° for 20 to 25 minutes.
With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onion and honey. Spread 1/4 cup ham mixture on each flour tortilla to within 1/2-inch of edge. Roll up each tortilla starting from one edge; wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
Beat together egg, applesauce, salt, poultry seasoning and pepper in large bowl. Add turkey, wheat germ and onion. Mix lightly. Shape into loaf in shallow pan. Sprinkle with paprika.
Melt butter in frypan. Saute onion and garlic. Add clams and lemon juice and bring to a boil. Remove from heat and add everything, except cheese. Mix well and put in a pie plate. Sprinkle cheese on top. Bake 25 minutes at 325°. Spread on Ritz crackers.
Remove the shells from the hard-boiled eggs and chop fine. Add the celery, sugar and salt; begin to add the salad dressing gradually until there is a smooth mixture (a little more, or a little less may be desired.) Let cool and serve as a sandwich or as a salad on a bed of lettuce. Serves 6 to 8 people.
Crumble the sausage and mix with cheese. Add biscuit mix, one cup at a time. Form into small balls (about 1 inch in diameter); place on an ungreased cookie sheet. Bake in a preheated 350° to 375° oven until light brown (13 to 15 minutes). Can be prepared in advance and frozen, uncooked. Cooking may take a few extra minutes if balls are frozen. Makes about 7 dozen.
Cook chicken and cut up in chunky pieces. Cook and drain broccoli as directed on box. Grease casserole with butter. Put broccoli in bottom of casserole and chicken on top of broccoli. Mix soup and mayonnaise; pour over chicken and broccoli. Cut up slices of bread into cubes and cover top of dish. Dot with butter and bake at 350° for 45 minutes. If bread browns too fast, lightly cover with foil.
In a medium bowl, combine the flours, 3 tablespoons sugar, baking powder, soda, orange peel, lemon peel and currants. With a pastry blender, work in the butter until fine crumbs are formed. Add the sourdough starter; stir with a fork until dough holds together. Form the dough into a ball and knead briefly, only until ingredients are combined. Cut the dough into two equal parts; shape each half into a ball. Flatten into a 5-inch circle, leaving dough slightly higher in the center. Cut each circle into 6 wedges. Sprinkle scones with remaining tablespoon of sugar. Place them on ungreased baking sheet; bake in the middle of a preheated 375° oven for 25 to 30 minutes.
Add grits and salt to water and cook until thick. Cool 15 minutes. Melt margarine and cheese roll and add to grits. Beat eggs with milk and slowly stir into grits. Pour into a greased 2-quart casserole and top with crumbs or cheese. Bake for 45 minutes at 350°. Makes 6 to 8 servings.
Simmer haddock, covered, in boiling water 15 minutes. Drain, reserving broth. Remove bones from fish. Saute diced pork until crisp. Remove and set aside. Saute onion slices in pork drippings until golden brown. Add fish, potato, celery, bay leaf, salt, onion and pepper. Pour in fish broth plus enough additional boiling water to make 1 1/2 cups liquid. Simmer, covered, 30 minutes. Add milk and butter; simmer 5 minutes more. Serve chowder sprinkled with diced pork. Makes 4 servings.
In mixing bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1-quart baking dish. Cover and bake at 375° for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers.
Have cheese warm. Combine cheese with 1 cup buttermilk and beat in electric mixer until smooth. Then add remaining ingredients and blend well. Chill before serving.
Heat oven to 350°. Grease 2-quart casserole. Mix all ingredients. Pour into casserole. Bake until knife inserted in center comes out clean, about 1 hour. Makes 6 servings.
Cook noodles; drain. Brown hamburger; drain. In mixing bowl add meat and cheese. Stuff shells with meat mixture. Pour sauce over shells. Pour into baking dish. Bake at 350° for 30 to 45 minutes.
Mix together 2 cans of mushroom soup, 2 cans of chicken soup, 1 can Ro-Tel, 1 cup chicken broth, and 1 small chopped onion. Layer Dorito chips, soup mixture, and cheese. Start over. Top with shredded cheese. Bake 30 minutes at 350 or until brown.
Put yellow cake mix, margarine and coconut in bowl and mix. Pat into ungreased 13 x 9-inch pan. Bake 10 minutes at 350°. Mix sugar, cinnamon and apples and put over baked crust. Blend the sour cream and egg; drizzle over top. Bake at 350° for 25 minutes.
In a large skillet, combine margarine and sugar. Place over medium heat and cook, stirring constantly, until sugar melts and syrup is light golden brown. Add milk, stirring constantly. (The mixture will tend to lump, but becomes smooth with further cooking.) Cook over medium heat, stirring, until a small amount dropped into a small bowl of cold water forms a soft ball. Remove from heat. Add vanilla. Beat to almost spreading consistency. Spread on your favorite chocolate or yellow cake which has been cooled.
Stir ingredients until smooth. Add one more cup of milk. Melt dab of oleo in hot large frypan.* Put about 1/4 cup of batter into pan. Swirl batter to cover bottom of pan (pancake will be thin). Fry until lightly brown, then brown other side. (This doesn't take very long.) Roll pancake over knife blade. Keep warm on plate over pan of boiling water. Serve with butter, syrup or preserves.
In large glass bowl, mix corn syrup, sugar and water. Microwave on High for 4 1/2 minutes. Remove from oven. Add peanuts; microwave on High for 5 more minutes. Remove and add margarine, salt, soda and vanilla. Turn out quickly and spread on greased cookie sheet.
Combine chicken, the three cans of soup and one can of rotelli. Crush Doritos in to small bits. Add Doritos to first mixture. Put it in casserole dish. Bake at 350° until bubbly.
Combine first 4 ingredients in a heavy skillet. Bring to a simmer and top with biscuits. Cover and simmer for about 30 minutes. Serve with cream. Serves 6.
Trim excess fat from pork chops and brown quickly in butter in a skillet. Remove chops from pan. Saute onion in pan drippings. Combine remaining ingredients and the onion in a lightly greased, shallow casserole; mix well. Arrange chops on rice mixture. Cover and bake at 350° for about 45 minutes or until chops are tender. Makes 4 servings.
Mix together well and let stand overnight in refrigerator. Serve or put in small containers for freezing.
Crack and peel fresh coconut and grate. Cream sugar and Crisco. Add coconut water and flour. Mix until smooth. Fold in egg whites. Bake for 25 to 30 minutes at 350°.
Slice cabbage width-wise into strips approximately 1/4-inch thick. Toss with peppers and Bragg, as a dressing. Makes a large salad. May vary in color with orange or purple peppers.
Mix the first 4 ingredients and press into oblong pan or two pie pans. Cook 10 to 15 minutes at 350°. Cool. Mix Dream Whip according to package directions. Cream the cream cheese. Add sugar, vanilla and Dream Whip. Mix well. Spread over cooled crust. Chill. Cover with blueberry pie filling.
Mix the ingredients in mixer. Gradually add flour until it's all mixed good. Butter pan. Let rise in a warm place for a couple of hours. Roll out. Spread with margarine, sugar and cinnamon. Cut and place in greased pan. Bake in 325° to 350° oven for 25 minutes.
Put pork chops in casserole. Pour soup and water over pork chops. Cover and bake 1 hour and 15 minutes at 350°.
Mix and blend for 5 minutes. Grease and sugar Bundt or tube pan. Bake at 350° for 50 minutes. Cool slightly and dust with powdered sugar.
Microwave oleo on High 45 seconds or until melted. Reserve 1 cup marshmallows. Add remaining marshmallows and chocolate chips. Toss to coat with oleo.
Salt and pepper chicken. Mix the remaining ingredients and bring to a boil. Pour over chicken and bake at 300° for 2 hours.
Mix cinnamon, cornstarch, sugar and slightly beaten eggs. Add to pineapple. Mix everything together. Bake at 350° for 45 minutes.
Preheat oven to 350 degrees. In mixing bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned (do not overbake). Press candy kiss in center of cookie immediately after baking. Cool. Store tightly covered at room temperature.
Drain juice off of pickles. Add sugar to pickles along with garlic bulb and Tabasco sauce. Cover with the pickle juice. Shake pickles every day for a week.
In medium bowl, stir orange juice with chocolate milk. Mix until smooth; stir in water. Pour 1/4 cup chocolate orange mixture into each of eight ounce glasses. Add 1 large scoop ice cream to each. Add soda to fill almost to the top.
Melt morsels and margarine. Stir in crumbs and nuts. Press half into a greased 13 x 9-inch pan. In bowl, beat cheese until fluffy. Add condensed milk, egg and vanilla; mix well. Pour onto crumbs. Top with remaining crumb mixture. Bake 25 to 30 minutes at 350°.
Peel cucumbers, wash and slice very thin. In a small container with lid combine salad oil, lemon juice, salt and pepper. Shake well. Add tomatoes, sugar and onions. Pour dressing over vegetables. Toss well.
Combine soy sauce, water, brown sugar, butter, pineapple juice and mustard. Heat until sugar has dissolved. Cool and pour over wings. Put wings in shallow baking dish and marinate for 2 hours in fridge. Bake at 350° for 45 minutes. Drain marinade and put wings on paper towels. Serve hot or cold.
Simmer onion, celery, green pepper, zucchini and garlic in broth until onions are clear. Meanwhile, cook carrots in a microwave-proof dish covered with plastic wrap for about 4 minutes on High. Set aside. Cook broccoli the same way. Add tomatoes, carrots, broccoli and spaghetti to onion mixture. Heat thoroughly. If more liquid is needed, add broth.
Combine flour, soda and salt. In a saucepan combine butter, sugar and water; bring just to a boil. Remove from heat. Add chocolate chips and vanilla. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 x 9 x 2-inch pan. Bake 50 minutes at 325°.
Cream shortening and sugar. Add remaining ingredients; mix well. Drop small spoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. Prepare noodles and drain. Place in casserole dish. Stir in sausage and sour cream; add garlic salt to taste. Before baking pour in about 1 to 2 cups of milk. Bake until heated through (about half hour). Serves 5 to 8 hungry people.
Cream brown sugar and margarine until fluffy. Blend in salt and flour, after blending in egg yolk and vanilla. Pat dough into ungreased 15 x 10 x 1 pan. Brush top with egg white. Sprinkle combined sugar and cinnamon on top of egg white. Sprinkle with almonds. Bake for 15 min. at 350 degrees. Cut into 1 1/2 in. squares.
Mix refried beans with taco seasoning mix and spread in a 9 x 13-inch pan. Mix softened cream cheese and sour cream; spread over bean mixture. Sprinkle on onions, then cheese. Pour taco sauce over cheese. Bake at 350° for 30 to 40 minutes. Let stand a few minutes before serving.
Mix together cake mix, 1 softened stick of butter and 2 eggs. Spread in a greased 9 x 13-inch pan. Then mix well the powdered sugar, 1 softened stick of butter, 2 eggs and cream cheese. Pour over first layer. Bake at 350° approximately 40 minutes.