HumbleIntelligence/food-ner-1-Million huggingface dataset:
If sausage other than small links is used, it should be cut into sections, 2 to 3 inches long. Separate the leaves of the cabbage and wash; do not wipe dry, but shake the leaves lightly, leaving some drops of water clinging to them. Rub the bottom of a heavy skillet with bacon drippings. Put in layers of cabbage leaves, the sausages or sausage pieces buried among them. Close the skillet tightly; cook for 20 to 30 minutes over medium coals. Test the cabbage at the thickest portion for tenderness. Season with salt and pepper by taste, using only enough to supplement the flavor the cabbage has drawn from the sausage.
Cook the first 11 ingredients 1 hour. Skim foam. Refrigerate chicken. Skim fat. Bring broth to a boil and add the remaining ingredients plus cubed chicken. Simmer until vegetables are tender. Yields 16 cups. Contains 70 calories per cup and 2 fat grams per serving.
Skin raw fryer; place in large pot. Pour can of Dr. Pepper and an equal amount of barbecue sauce over chicken. Add salt if desired. Simmer, covered, for 1 hour or until chicken is tender. Turn chicken several times while simmering to make sure barbecue sauce covers well. Ready to serve.
Drain picante sauce and set aside. Add 1/2 cup water to corn and cook uncovered over medium heat. Add drained picante sauce and bring to boil. Put in serving bowl and add cheese. Cover until cheese melts.
Rub 1 tablespoon butter on bottom of 1-quart baking dish. Overlap potatoes in 3 layers, sprinkling each layer with a little salt. Pour half and half over potatoes, just enough to cover them. Dot top with remaining 1 tablespoon butter (optional). Bake at 325° in middle of oven for 45 minutes.
Brown meat and onion in margarine. Meanwhile, drain mushrooms, reserving liquid. Add enough water to mushroom liquid to measure 1 cup. Add to meat with gravy mix and wine. Cook, stirring constantly, until thickened. Serve over rice.
Cook green pepper, onion and sausage 5 minutes. Combine cornstarch and ginger. Stir in vinegar. Add soy sauce and preserves. Stir into sausage mixture. Heat over low heat until thickened. Stir in pineapple; heat. Serve over rice.
Drain apricot halves and pineapple reserving liquids. Add water to liquids to make 1 1/2 cups. Chop the apricots. Dissolve the Jell-O in 2 cups boiling water. Add measured liquid and chill until slightly thickened. Fold in fruits. Pour into 9-inch square pan. Chill until set, but not firm. Blend mayonnaise into Cool Whip. Spread over gelatin. Sprinkle with coconut. Chill until firm.
Put all ingredients, except fish, in blender and blend 15 to 20 seconds. Place fillets in baking dish and pour on sauce. Cover dish with foil and bake in a 350° oven for 15 minutes.
Mash the tomatoes through a colander. Heat the tomato pulp and onion until boiling. Add the dry ingredients, mixed with 1/2 cup vinegar. Boil 30 minutes. Seal in hot jars.
Cut whale into bite size pieces. Mix ingredients, except rabbit, in an olympic size pool, filled with non-chlorinated water. Heat to boiling. Simmer two to three days or until tender. If it appears that the stew will not serve the entire group, add showshoe rabbit. This requires caution, however, as some people dislike hare in their food. Serves 5,000 to 10,000.
Peel potatoes and boil until tender. Drain and mash or force through a sieve to rice. Beat eggs in a large bowl; add remaining ingredients. Turn out on floured cloth or board and knead slightly with flour. Roll into	logs and slice into 2-inch pieces and form into individual balls. Drop dumpling balls into a	large kettle of boiling salt water. Cover and watch for the dumplings to rise.	After they rise, cook about 5 minutes.	Remove a	dumpling and slice in half to check doneness. If done, they will appear dry and light throughout. If wet and spongy, cook a while longer.
In a large cooker, melt chocolate morsels, butterscotch morsels and peanut butter. Stir to keep from sticking. Stir in Rice Krispies and mix well. Drop by spoonful onto cookie sheet. Place in refrigerator until hardened and sticks together. Store in covered container in refrigerator.
Preheat oven to 300°. Heat cream in a double boiler and stir in sugar. Beat the egg yolks until light and pour the hot cream over them gradually, stirring vigorously. Stir in vanilla and pour into a souffle dish. Place dish in a pan containing 1-inch hot water and bake until a knife inserted in center comes out clean. Chill.
Crumble yeast into bowl. Add 1 cup milk and 1 cup flour; set aside in warm place. Cream butter; add sugar and eggs. Mix well. Add remaining flour and salt alternately with yeast mixture and remaining milk. Add lemon rind. Knead until dough is smooth and elastic (15 minutes). Set aside in warm place until doubled in bulk (2 hours). Form into desired shapes. Allow to rise again for 2 hours. Bake at 350° for 30 minutes.
Mix walnuts, cream cheese and Bleu cheese. Spread on bread. Bake at 400° for approximately 15 minutes or until melted.
Mix all together and use on any of your vegetables or on toast. Store in a small container in fridge.
Pour in casserole dish. Mix well. Crush 1/2 package saltine crackers and sprinkle on top. Bake 20 minutes at 350°.
Shake ginger, salt, pepper and soy sauce on each side of pork chop. Grill or bake at 350° for approximately 1 hour.
Cover 9 x 13-inch pan with whole graham crackers. Melt margarine; add white sugar and egg and milk mixture. Cook until thick. Stir in graham cracker crumbs, pecans and coconut. Spread on graham crackers and cover with graham crackers.
In small saucepan, heat cottage cheese, water and butter until very warm (120° to 130°). Lightly spoon flour into measuring cup; level off. In a large bowl, blend warm liquid, 1 cup flour, sugar, onion, dill seed, salt, soda, yeast and egg at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 1 1/2 cups flour to form a stiff batter. Cover. Let rise in warm place until double in size, 45 to 65 minutes. Grease a 1 1/2 to 2-quart casserole. Stir down dough. Place in casserole. Cover and let rise until light and doubled in size, 30 to 45 minutes. Bake at 350° for 35 to 45 minutes or until golden brown and when loaf sounds hollow when tapped. Remove immediately from casserole. Brush with margarine and sprinkle with coarse salt.
Microwave chips and 14 ounces almond bark in a 2-quart bowl on High 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Saute onions in some oil or margarine. Add liquids and spices. (One tablespoon spices, bay leaves and clove of garlic in cheesecloth bag.) Add carrots and celery; let simmer until soft. Add some sour cream and dill; stir well. When serving the borsch, add a dab of sour cream on top.
In skillet, cook meat and onion until meat is browned. Drain. In large saucepan, combine all ingredients together and simmer for 30 minutes.
Stir together the first 5 ingredients. Add milk, eggs and oil. Beat just until smooth. Turn into greased 9 x 9 x 2-inch baking pan. Bake at 425° for 20 to 25 minutes.
Use a greased shallow baking dish, just large enough to hold shrimp in one layer. Arrange shrimp and sprinkle with salt and pepper. In a skillet, saute mushrooms in 3 teaspoons butter until brown. Transfer them to a bowl. Toss the mushrooms with the flour and stir in sour cream, 4 teaspoons softened butter, soy sauce, salt and pepper. Pour sauce over the shrimp and sprinkle with 1/4 cup Parmesan cheese and paprika. Bake in preheated oven for 10 minutes, or until bubbly. Serve over rice or noodles.
Cook carrots. Saute onion in butter; blend in flour. Remove from heat and stir in milk; return to heat and thicken. Stir in salt, pepper sauce, marjoram and cheese. Add carrots to sauce. Bake in casserole dish for 25 minutes at 350°.
Preheat oven to 375°. Using an electric mixer, beat whites and cream of tartar in a large bowl to soft peaks. Gradually add sugar and continue until stiff and glossy. Spread meringue over filling, sealing meringue to crust edges and mounding slightly in center. Bake until brown about 10 minutes.
Wash kidney beans and place in Dutch oven. Add water; bring to boil. Cover and cook 2 minutes. Remove from heat. Let stand 1 hour. Drain tomatoes; add liquid to beans. Add meat, cabbage, carrot, onion, garlic, salt, pepper and basil to beans. Cover and simmer 1 1/2 hours. Cut reserved tomatoes into pieces. Add tomatoes and macaroni to soup and simmer 15 minutes. Serve with Parmesan cheese.
Bake crescent roll dough in circle pizza pan. Mix 8 ounces cream cheese, sour cream and taco mix and spread on crust. Cover with remaining ingredients.
Pour the Italian dressing over the spaghetti. Mix. Dice the onion, tomatoes, cucumbers, peppers and celery. Mix all together. Refrigerate overnight.
Wash and trim broccoli into spears. Place in steamer basket, cover and steam 7 minutes until tender but still crisp. Drain and arrange in serving bowl.
Cook squash in small amount of water until just tender, about 5 to 10 minutes; drain and mash slightly, then drain again. Combine with sour cream, butter, onions and salt and pepper to taste. Place in buttered one quart casserole. Top generously with crumbs and cheese. Bake at 350 degrees for 25 minutes or until bubbly.
Heat oven to 375°. In Dutch oven, cook bacon over medium high heat 5 minutes. Add chicken and garlic. Continue cooking, stirring occasionally, until chicken is browned, 8 to 10 minutes. Meanwhile, in medium bowl, with wire whisk, stir together flour and chicken broth. Add to browned chicken mixture. Stir in all remaining ingredients. Cover; bake for 1 hour and 15 minutes to 1 hour and 45 minutes or until carrots and potatoes are fork tender. Yields 8 servings.
In a large bowl combine first six ingredients. Mix well and pour into three greased and floured 9 inch round baking pans. Bake at 350 degrees for 25 to 30 minutes. Cool for 10 minutes before removing from pan. Let cool completely after you remove them.
Grease and flour a loaf tin, 9 1/2 x 5 1/2 x 2 1/2-inch. Sift together first three ingredients. Add nuts. Add the eggs, one at a time, beating thoroughly after each addition. Add the flour mixture alternately with the milk, beating well after each addition. Bake in the prepared loaf pan in a moderate oven (350°) for about 1 to 1 1/4 hours.
Combine water and bouillon cubes, stirring until cubes are dissolved. Combine cornstarch with small amount of bouillon mixture, blending to a smooth paste. Stir into remaining bouillon mixture. Add corn syrup, meat, soy sauce and seasonings. Cover and cook over low heat for 30 minutes. Add green peppers to meat mixture and cook an additional 30 minutes. Serve over rice. Makes 8 to 10 servings.
Dissolve Jell-O in hot water. Add blueberries and pineapple (including juice). Let set and jell. With mixer, blend cream cheese and sour cream together. Add sugar. Stir in nuts and spread on Jell-O.
Dissolve Jell-O in hot water. Gel slightly. Cream cream cheese with sugar and vanilla. Slowly add Jell-O. Add pineapple (do not drain). Add 7-Up and gel until set.
Cook spaghetti according to directions; drain and set aside. Cook peas according to directions and drain and set aside. Saute onion and garlic in bacon drippings in large skillet until onion is tender. Add beef and cook, stirring constantly, until browned. Drain off drippings. Add next 10 ingredients, mixing well. Simmer 25 minutes, stirring occasionally. Stir in spaghetti and peas; simmer an additional 5 minutes. Makes 8 to 10 servings.
Following directions on package, make 1 large cookie, using pizza pan or biscuit pan. Mix together cream cheese and Cool Whip and add confectioners sugar. Spread over cooled cookie. Sprinkle with flaked coconut. Add crushed pineapple (drained), kiwi fruit and sliced strawberries or other fruit. Peaches and bananas are a nice combination. I only use 1 to 1 1/2 cups confectioners sugar.
Preheat the oven to 375°. Place chicken in a greased 9 x 13 baking dish. Brush chicken with barbecue sauce. Bake, uncovered, at 375° for 15 minutes. Sprinkle with green chiles and chopped green bell pepper. Bake 15 minutes more or until chicken is done. Place chicken on a serving platter, reserving drippings. Stir drippings until smooth and pour over chicken. Top with cheeses. Serve immediately. Makes 8 servings.
Mix liquids in large pot; bring to a boil. Mix the rest of ingredients together. Pour in hot liquids; boil for 5 minutes. Put in jars. Put jars in big pot. Cover with water. Bring to boil. Boil for 5 minutes to seal jars. This is good with hot dogs and barbecue.
In a large mixing bowl, pour two parts canister mixes to one part cinnamon, until one or more ingredients is gone. Mix everything well. Pour even amounts into sandwich bags and close with a twist tie. Store in a cool, dry place. If you desire to give as gifts, you may wish to place bags into small gift bags. Be sure to include the service directions.
Combine onion and cucumbers. Stir together sour cream, vinegar, sugar and salt. Toss with vegetables; cover and chill, stirring occasionally.
Combine oleo, brown sugar, corn syrup and salt in heavy 2-quart saucepan. Cook and stir until sugar dissolves. Bring to a boil and cook 5 minutes. Remove from heat and stir in baking soda. Pour a steady stream of syrup over popped corn and peanuts. Mix well. Put in a 250° oven for 1 hour, stirring every 10 minutes. Store in airtight container. Makes about 5 quarts.
Brown meat; remove fat. Drain on paper towels. Put all ingredients in slow cooker. Cook 8 hours on low or 6 hours on high. Serve over fluffy rice or chow mein noodles.
Mix all ingredients except cheese and chips. Turn into shallow buttered casserole. Mix cheese and chips and spread over top of casserole. Bake uncovered for 20 minutes at 375°. Serves 6 to 8.
Cook onion and garlic in margarine over low heat until onion is tender, about 10 minutes. Stir frequently. Add salt, pepper, Worcestershire sauce, mustard, sugar and chili sauce. Continue heating until flavors are well blended, about 5 minutes. Split frankfurters lengthwise and arrange split-side up in shallow pan. Spoon sauce over frankfurters and heat under broiler until frankfurters are hot and sauce is bubbly, 3 to 5 minutes. Serve hot on split, toasted buns. Spoon on extra sauce.
Layer broccoli and chicken in greased 9 x 13-inch baking dish. Combine soup, mayonnaise, lemon juice and curry powder in bowl; mix well. Spoon over chicken. Sprinkle with cheese. Toss bread crumbs with butter in bowl. Sprinkle over casserole. Bake at 350° for 30 minutes. Yield: 8 servings.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Mix pineapple juice and almond extract and drizzle over cake. Cut lengthwise. Spread 1/3 pudding mix over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds. Serves 12.
Add enough water to pineapple juice to make 1 cup. Heat and stir into gelatin. Add pineapple tidbits and pecans. Gradually stir in ice cream until melted and blended. Chill.
Combine soup, milk, parsley, onions and seasonings. Add rice and shrimp; mix thoroughly. Pour into greased 10 x 6 x 2-inch baking dish. Slightly crush corn flakes. Combine with melted butter and almonds; sprinkle over top. Bake at 375° for about 20 minutes or until bubbly. Makes 4 to 5 servings.
Finely chop tomatoes, onions and jalapenos. Pull cilantro from stem or chop and add to vegetables. Toss with salt and a few drops of lemon juice.
Mix soups, chow mein noodles, evaporated milk and chicken. Put into a greased baking dish. Cover with cornflake crumbs and bake at 350° for 45 minutes. Serves 4.
Mix sugar, oil and eggs. Set aside. Mix flour, soda and salt. Combine with first mixture. Add vanilla, apples and nuts. (Secret: Use your hand to squeeze apples through mixture. This makes a big difference.) Bake in tube or Bundt pan at 325° for 45 minutes to 1 hour.
Saute onion; add beef and brown. Add remaining ingredients; simmer 20 to 30 minutes. Very cheesy and kids love it!
Beat eggs until light and fluffy. Add vanilla, oil, sugar and squash. Mix lightly. Add remaining ingredients. Mix well. Pour into a 9 x 5-inch greased loaf pan. Bake at 325° for 40 to 60 minutes. (Can also make muffins out of this.)
Soak peeled rind overnight in a gallon of water with lime. Wash and boil in slightly salted water for 20 minutes. Drain well. Boil sugar, vinegar, spices and rind and cook for about 1 hour. Fill jars and seal.
Mix salt, yeast and sugar. Add warm milk and shortening. Gradually add flour until dough holds together. Knead well. Put in a large, greased bowl. Cover with waxed paper or small towel. Sit in warm place until dough doubles in size. Remove dough from bowl. Punch down and knead well. Roll out on counter. Knead more. Spray several 8-inch pie plates with Pam. Shape dough into medium egg-size balls. Place in greased pie plates (approximately 7 balls per plate). Let rise until doubled in size in a warm place. Bake at 375° approximately 15 to 20 minutes or until golden brown.
Brown onion in oil. Stir in salt, pepper and flour. Heat; add meat, vegetables, tomato sauce, bouillon and Worcestershire sauce. Heat thoroughly. Pour into 2-quart casserole. Roll biscuit dough 1/4-inch thick for top crust and cover. Fill with 2-inch biscuits. Bake in hot oven at 425° for 20 minutes or until golden brown. Serves 5 to 6.
Cook vermicelli according to package directions. Drain and chill. Add rest of ingredients in a large bowl. Chill overnight.
Mix pudding and milk as directed on box. Blend in margarine and fold in whipped topping. Pour into graham cracker pie crust or ready made crust. Chill and serve with whipped topping if desired. Pudding can be any flavor and you may use fruit layered on crust if desired.
Combine syrup, sugar, salt and margarine. Cook at Full power 4 minutes, stirring twice. Add soda and vanilla. Place popcorn in large paper grocery bag and pour mixture over corn. Stir with wooden spoon to coat corn completely. Cook at Full power 1 1/2 minutes. Shake bag. Repeat, but shake bag every 30 seconds to check for doneness.
Pick a large bunch of poke greens; wash well. Put into a large pot and cook for 20 minutes. Pour off water. Add more water and boil for 20 minutes longer; drain. Fry 6 slices of bacon until done and remove from pan. Add greens to pan with bacon grease. Cook about 15 to 20 minutes; salt to taste. Add 4 or 5 beaten eggs and stir until eggs are done. Good with cornbread. Place bacon slices on side of bowl and eat with the greens.
Cook chicken in salt water. Put in bottom of 9 x 12-inch dish. Mix other ingredients. Pour over chicken.
Mix all ingredients and pour over wings in container and cover. Refrigerate overnight. Place chicken in shallow pan. Bake uncovered at 350 degrees for 1 1/2 hours.
Cut chicken into bite-sized pieces. Marinate in sherry or white wine for 30 minutes. Drain before cooking. Steam broccoli 1 1/2 minutes and rinse under cold water. Mix together water, cornstarch and soy sauce. Saute chicken in oil 2 to 3 minutes. Add cornstarch mixture and vegetables; cook 3 minutes. Serve over hot rice.
Have butcher tenderize round steak. Cut into serving-size pieces. Flour steak pieces with flour, salt, pepper and garlic salt. Brown in hot oil quickly. Place meat in casserole. Add water to skillet and stir to form thick gravy. Thin gravy with water. Pour over meat, cover and bake. In 400° oven cook meat, covered, 30 to 40 minutes. Test with fork. When it is done will be very tender.
Add boiling water to jello. Use pineapple juice and cold water to make scant cupful. Put into blender. Add cream cheese. Beat until smooth. Add pineapple and nuts. Mix with spoon. Pour into mold of choice. Refrigerate until set.
Place yeast in warm water. Cream sugar with melted margarine and add beaten egg. Add yeast, flour and mix well. Drop into well-greased muffin pans. Bake at 425° for 10 to 15 minutes. Dough may be keep in refrigerator until used. Makes 2 dozen.
Preheat oven to 350° and melt margarine in the oven in Pyrex bowl. Combine flour, sugar, baking powder and salt and add milk. When butter has melted, pour batter on top. Do not mix! Pour in pie filling. Do not mix! Bake at 350° for about 1/2 hour.
Heat oven to 350°. Cook spaghetti according to package directions. Drain and rinse with hot water. Prepare baking dish (8 x 12-inch or 9 x 13-inch) by greasing lightly. Lightly toss spaghetti noodles with milk and egg. Spread evenly in baking dish. Spoon sauce over to and place pepperoni slices over sauce followed by cheese sprinkled on top. Bake for 30 to 40 minutes or until cheese is completely melted. Cool 5 minutes. Cut into squares.
Saute onion in oleo. Add soup, Ro-Tel and chicken. Mix well. In baking dish, place layers of tortillas, chicken mixture and cheese. Bake at 350° for 30 minutes.
Mix all ingredients in large covered skillet or saucepan. Stir occasionally until comes to a boil. Lower heat to simmer and simmer for 1 hour, stirring occasionally.
Mix first 3 ingredients; cover with ice cubes and let stand 1 hour. Rinse well. Mix remaining ingredients; bring to a boil. Add vegetables and cook for 4 minutes. Put in jars and pour liquid over; seal.
Put 1/2 onions in bottom of crock-pot. Add meat and ingredients with remaining onions on top. Cover and cook overnight on low heat (about 8 to 12 hours). Remove bone, onions and fat from meat. Pour off liquid from the night cooking. Cut up pork butt into small pieces. Add large chopped onion and 16 ounces barbecue sauce. Cover and cook 1 to 3 hours on high or 4 to 8 hours on low. Stir 2 or 3 times during cooking.
Drain liquid from peas and corn. Simmer 15 minutes to reduce liquid. Add rest of ingredients and heat.
In mixing bowl, beat eggs until thick. Gradually add sugar and beat until mixture is light and fluffy. Combine flour and baking powder. Add to batter with vanilla and beat at low speed until smooth.
Drain strawberries; reserve 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate several hours or overnight. Garnish with various fresh fruits. Serves 6 to 8.
Saute onion and celery in butter until tender. Mix seasonings together and sprinkle over bread cubes. Add onion mixture and water. Combine. Stuff rinsed turkey and roast immediately.
Put 1/2 dressing in bottom of casserole dish. Mix soup and cream, then add squash, onions and softened margarine. Pour in casserole dish and put rest of dressing on top. Bake at 350° for 45 minutes.
Boil raisins and water or coffee a little. Add shortening while raisins and water are still hot. Cool. Add remaining ingredients. Bake 30 to 40 minutes at 350°. (Mom said that this was made often during World War II. The ingredients were more easily found during rationing and only a little sugar was needed.)
Cut broccoli spears in 1-inch pieces. Combine soup and milk. Set aside. Combine tuna fish, broccoli, 1/2 cup cheese and 1/2 can French fried onions. Stir in 3/4 cup soup. Divide tuna mixture evenly between the tortillas and roll up. Place seam side down in a lightly greased 9 x 13-inch baking dish. Stir tomato into remaining soup and pour over top of tortillas. Bake, covered, at 350° for 35 minutes. Top center of tortillas with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Cook hamburg and sausage; drain off grease. Add cheese and seasonings; mix well. Spread on bread, after cutting off crusts. Prefreeze on cookie sheets for 5 minutes. Freeze in individual packages. When ready to use, cut in 4 pieces. While frozen, broil about 3 minutes, or until lightly browned.
Boil potatoes and onion in water until almost soft. Drain, then add cheese, mayonnaise and 3/4 of bacon. Mix together and put in a casserole dish. Next, top with rest of bacon, crumbled. Bake for 20 to 30 minutes at 350°.