HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cabbage, onions and bell pepper in large bowl. Sprinkle with sugar and toss well. Place remaining ingredients in saucepan and bring to a boil. Pour over cabbage mixture. Refrigerate in airtight container. Slaw may be kept for several weeks and improves with age. Makes 3 quarts.
Heat oven to 350°. Brown turkey and bacon; pour off fat. Add onions and garlic. Cook slightly. Mix all ingredients together. Pour into casserole and bake for 40 minutes.
Mix all together and add 2 cups grated and drained zucchini. Spoon into 2 large or 3 small greased loaf pans. Bake in a 325° oven for 1 hour or until it tests done.
Wash and dry chicken pieces. Crush cornflakes in fine crumbs. Mix crumbs with salt and pepper. Dip chicken pieces in milk, then roll in seasoned crumbs. Place chicken pieces, skin side up, in single layer in foil-lined pan. Do not crowd. Drizzle with melted margarine or butter. Bake in 350° oven about 1 hour. No need to turn chicken while cooking.
Pound meat with meat mallet to tenderize. Place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic powder. Pour into bag and fasten securely. Refrigerate 3 to 24 hours, turning several times. Drain meat, reserving marinade. Place meat on grill over hot coals or on rack of broiler pan. Cook for 5 to 6 minutes on each side or until well done, basting frequently with reserved marinade. Remove from grill; slice across grain into thin strips. Place meat on heated tortillas. Top with chunky guacamole and additional picante sauce or whatever you like. Roll up. Makes 6 servings.
Remove skin from chicken breast. Dip each piece in ReaLemon juice. Sprinkle with Mrs. Dash. Dip each piece of chicken in cornflakes. Place in a pan in oven. Bake approximately 1 hour at 425°. If cornflakes start getting too brown, cover lightly with aluminum foil.
Preheat oven to 350°. Combine macaroni, butter, 1 cup cheese and seasonings; place in a greased 2-quart baking dish. Combine eggs and milk; pour over macaroni. Do not stir. Sprinkle remaining cheese over top. Bake 40 to 50 minutes. Let set about 5 minutes before serving. Serves 6.
Mix first 3 ingredients together and pour over roast. Cook in crock-pot for 24 hours on low heat. Great way to prepare for Sunday dinner in advance.
Preheat oven to 350°. Cut flour and margarine together like pie crust; stir in nuts. Press into ungreased 9 x 13-inch baking pan; bake for 15 minutes. Cool.
Mix milk and egg yolks in a heavy iron skillet. Sift flour, cocoa and sugar. Cook over low heat until thick. Add butter and vanilla. Put in a baked 9-inch pie shell.
Fry and drain meat. Add rest of the ingredients; simmer. Serve over hot dogs.
Combine egg yolks, sugar, butter and salt. Take half of flour and mix with cherries and pecans. Sift soda and nutmeg with the remaining flour. Add this to creamed mixture; alternating flour with liquid. Add cherries and nuts. Beat egg whites stiff and fold into creamed mixture. Bake at 250° for 4 hours. The top will be cracked because of the heavy mixture.
Thoroughly mix sugar and chili powder and spread on large dish. Carefully wrap bread sticks with bacon, leaving both ends open. Roll in chili/sugar mixture, coating well. Place in rows on baking tray. Broil approximately 5 to 10 minutes per side. Watch carefully; they burn easily.
Brown meat and drain fat. Mix all ingredients together. Put in a large casserole dish or bean pot. Bake at 350° for 1 to 1 1/2 hours.
Marinate brisket in French dressing overnight. Sprinkle dry onion soup on meat. Wrap in foil. Bake at 275° for 4 hours or more.
Mix sugars, oleo and oil. Add eggs and cream well. Add vanilla. Sift flour, cream of tartar and baking soda, add to mixture. Chill dough. Roll into tiny balls. Press with glass dipped in sugar. Bake 10 minutes at 350°.
Make roux with oil and flour, stirring constantly until dark brown. Add onion, bell pepper, celery and garlic to roux and wilt vegetables. Add 2 quarts of water, Ro-Tel tomatoes and fresh tomatoes. Add seasoning and simmer for about 1 hour. Add shrimp and crabmeat and continue simmering for 20 minutes.
Mix everything together except for crackers. Spread crackers on two baking sheets. Pour mixture over crackers. Let stand for 10 minutes and enjoy.
Boil cloves in water for 5 minutes. Add tea bags. Steep 10 minutes and strain. Add the lemonade and sugar. May be weakened with boiling water, if too strong.
Combine flour, butter and 1/2 cup sugar. Mix thoroughly. Press into an ungreased 13 x 9-inch pan. Bake 30 minutes at 350°.
For a one gallon freezer, beat eggs. Add sugar and vanilla, then condensed milk. Mix well. Add enough whole milk to fill the freezer.
Brown meat, green pepper and onion. Drain. Add chili, beans and tomato juice. Mix well. Cover and simmer for 30 minutes, stirring occasionally. Sprinkle Fritos over top and sprinkle shredded cheese over the Fritos. Cover and cook until cheese melts (about 10 minutes). Serve right from pot!!
Remove juice from lemons and oranges. Add pineapple, grape juice and sugar. Add water and cherries, if desired. Makes 50 servings.
Cream butter, cream cheese and sugar together. Add dash of salt and vanilla. Add eggs, one at a time. Add cake flour that has been sifted. Bake at 325° for 1 1/2 hours in tube pan.
Heat oven to 400°. Line a rimmed baking sheet with foil; coat foil with nonstick spray. Put egg in a shallow bowl; beat lightly with a fork. Put melted butter in another shallow bowl. Mix crushed crackers, paprika, pepper and salt on a sheet of wax paper. Spread Parmesan cheese on another sheet. Dip tenders in egg, then cracker mixture to coat, then dip 1 side in melted butter, then Parmesan cheese. Place cheese side up on lined pan. Bake 12 to 15 minutes or until tenders are golden and cooked through.
Mix the ingredients and pour into casserole dish sprayed with Pam. Melt 1/2 stick margarine and mix with 1 cup crushed cornflakes. Spread over top and bake for 30 minutes at 350°.
Mix kraut, peppers, celery, onions and pimiento. Combine sugar and vinegar and bring to a boil. Cool. Mix all together and let stand covered overnight for best flavor.
Dissolve jello in 1 1/2 qt boiling water. Add sugar and stir until dissolved. Let cool. Mix with pineapple juice and stir. Chill. Add ginger ale when ready to serve. Add ice or lime sherbet.
*Use 1 cup evaporated milk (undiluted) and 2 cups plain milk.
Mix peanut butter with dry milk to taste. Take peanut butter clay and mold into fun shapes. Eat clay when play is over. Drink apple juice with peanut butter to help prevent choking. Add mini chocolate chips to make more fun.
Combine all ingredients; transfer to a baking dish. Bake at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.
Mix ingredients together and put in 2 loaf pans. Bake at 350° for 1 hour.
Mix together flour, sugar and baking powder. Add milk and beat until all lumps are out. Melt butter in baking dish. Add flour mixture. Bake at 325° for about 45 minutes.
Combine first 7 ingredients in a lightly greased 2-quart shallow baking dish. Bake at 350° for 1 hour, stirring once. Sprinkle casserole with crumbled bacon. Yields 8 servings.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Melt candy bars and butter, stirring frequently, in a large, heavy pan over low heat. Remove from heat and stir in sugar. Combine egg yolks, buttermilk and baking soda in a small bowl until blended. Combine flour and salt. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans. In a clean bowl, beat egg whites until stiff. Fold into batter. Pour into prepared pan. Bake 1 1/4 hours or until cake is set and pulls away from sides of pan. Unmold and cool completely. Melt chocolate in double boiler. Spread over cooled cake. Yields 16 servings.
Cut lettuce and place in bowl. Mix in diced onion. Add frozen peas. Sprinkle salad dressing mix over peas. Seal top with mayonnaise. Refrigerate overnight or 3 to 4 hours. Mix before serving. Serves 6 to 8.
Cut up and wash chicken. In 6-quart pot, place chicken, cover with cold water, add salt and pepper, cook until tender (approximately 45 minutes). Remove chicken from pot. Mix flour, cream and melted margarine; stir to mix well. Dough will be spongy. Bring broth to rapid boil, lower heat to medium, drop dough mixture by teaspoons into boiling broth; drop in various areas of pot to prevent clumps of dumplings. Drop dough mixture rapidly, if pot becomes full, discard leftover mixture, do not force into pot; dumplings stick easily. Cook on low heat after mixture is in pot, for approximately 15 minutes, stir to prevent sticking. Remove chicken from bone, add meat to cooked dumplings.
In Dutch oven, bring water to boil. Add broccoli, celery and carrots. Boil 2-3 minutes, drain and set aside. In same kettle, saute onion in butter until tender. Stir in flour to make paste. Gradually add broth and milk, stirring constantly. Boil and stir 1 minute. Add reserved vegetables and remaining ingredients. Reduce heat, cover and simmer 30 to 40 minutes until vegetables are tender. Makes 6 to 8 servings.
Slice bread into 1/4-inch thick slices. Place on cookie sheet. Mix mayonnaise, yogurt and garlic in small bowl until smooth. Spread over bread and sprinkle with Parmesan or Cheddar cheese. Broil 5 minutes or until toasted. Great with basil sprinkled on top. Recipe makes 16 servings. Ultra low-fat.
Clean mushrooms with damp paper towels. Remove stems and reserve for other uses. Place rack in a large broiler pan; place mushroom caps, stem side up, on rack. Set aside. Cook sausage in a large skillet until browned, stirring until it crumbles; drain and return to skillet. Stir in cream cheese and red pepper. Spoon evenly into mushroom caps; bake at 350° for 15 minutes. Serve immediately. Yield: 3 1/2 dozen.
In a large pan for stir-frying (or wok) place the kielbasa, sliced thinly. Add the shrimp. Cut both peppers into strips. Chop the celery, onion and zucchini (with skin) and combine all vegetables with meats already in pan. Stir-fry until wanted consistency. Serve over rice with garlic bread.
Mix all together and pour into a greased 9 x 13-inch pan. Bake at 425° for 20 to 25 minutes or until brown.
Cream together cream cheese and butter. Stir in flour. Chill dough 1 hour. Shape into 2 dozen (1-inch) balls. Place in ungreased 1 3/4-inch miniature muffin pans. Press dough against bottom and sides.
Mix together the sour cream, mayonnaise and taco seasoning. Layer all ingredients as listed on a deep plate or shallow dish. Serve with nachos.
Crumble ground beef in large bowl. Cook at High 3 to 4 minutes, or until beef is browned; stir once. Drain. Stir in spaghetti sauce, tomato sauce and seasonings. Meanwhile, combine Ricotta cheese, Romano cheese, egg and pepper. Spoon 1/2 cup sauce in 12 x 8-inch dish; alternately layer noodles, egg mixture, Mozzarella cheese and sauce, forming 3 layers. Cover completely with plastic wrap. Cook at High 8 minutes and at Medium-low 32 to 34 minutes, or until noodles are tender. If necessary, shield ends of dish with foil, during last 10 minutes of cooking. Sprinkle with Parmesan cheese; let stand, covered, 15 minutes before serving. Makes 6 servings.
Mix well the first 4 ingredients. Add water; knead until dough is soft and elastic like bread dough. Roll out in 1 big piece, then cut lengthwise and crosswise into pieces. Deep fry at high heat (375°).
In large bowl, beat cream cheese and sugar until fluffy. Add peanut butter and beat. Gradually beat in milk and vanilla. Fold in topping; pour into crust and sprinkle with nuts. Cover and freeze at least 4 hours. Let stand at room temperature for about 15 minutes before serving.
Butter a 9 x 13-inch pan. Melt butter in large saucepan over low heat. Add the marshmallows and stir with a wooden spoon until they are melted. Take pan off heat. Add cereal and stir quickly until all cereal is coated. Spread mixture in pan and press down firmly.
Mix sour cream and pudding together. Drain oranges, fruit cocktail and pineapple. Save the pineapple juice. Mix fruit with the sour cream mixture, then add a little pineapple juice. Add marshmallows and enough Cool Whip to make it thick.
Mix shortening, white sugar, brown sugar, eggs and other ingredients. Roll into a ball and flatten with a glass. Put sugar on top if you like. Bake at 325° for 12 to 15 minutes.
Boil chicken in large covered pan. Remove chicken from broth; cool. Debone and cut up as for salad. Saute pepper and onion in skillet with butter; strain broth. Bring to boil and add noodles; cook until done. Add chopped chicken and all remaining ingredients and seasonings. Mix thoroughly. Place in casserole dish and heat in oven until cheese is well melted. It can be cooked at a very low temperature on stove top. Serve warm.
Pour boiling water and 1 teaspoon soda over dates. Mix nuts, egg, sugar and flour together. Add dates. In baking pan add brown sugar and water. Let come to a boil. Add date mixture. Bake 30 minutes in 375° oven. Serve with whipped cream.
Mix chocolate chips, milk and margarine. Heat until chocolate chips and margarine are melted. Heat in microwave or double boiler. Stir in nuts and marshmallows. Line a cookie sheet with wax paper. Drop candy by spoonfuls. Refrigerate several hours.
Saute hamburger, onion and garlic clove. Add salt, pepper and paprika to season. Drain hamburger and return to skillet. Add barbecue sauce. Roll bread dough out flat. Grease a shallow quiche dish or pie pan. Place dough in the bottom of the pan and work into sides of pan. Pour hamburger into dough and top with cheese. Fold the remaining edges of the dough up onto the top of the dish and pinch together. Cover and bake at 350° for 30 to 40 minutes. Remove cover 10 minutes before done to allow for browning of crust. Yields 4 to 6 servings.
Mix sugar and milk in saucepan. Bring to boil, then add soda. Cook until mixture turns brown. Remove from heat and add pecans and vanilla. Beat until creamy and glossy. Drop by spoonfuls onto wax paper. After it sets, cools and hardens, wrap individually in wax paper. Keep wrapped until ready to serve. May be kept in airtight container.
Drain artichoke hearts and save the marinade. Chop up the artichokes. Saute the onion in the marinade. Combine eggs with breadcrumbs. Add everything else and pour into a 7 x 11-inch pan. Bake at 325° for 30 minutes. Cut into squares when cool.
In a large saucepan, heat cider and cinnamon stick to boiling. Cover, reduce heat and simmer 5 minutes. Uncover. Stir in remaining ingredients except orange slices and cloves. Simmer 5 minutes longer. Serve in heat tempered punch bowl or crock-pot. Float orange slices studded with whole cloves.
Cream together butter, sugar and eggs. Add flour and frosting mix; beat well. Stir in the nuts of your choice. Pour into a very well-greased and floured Bundt pan. Bake in a 350° oven for 60 to 65 minutes. Cool cake 1 hour, then remove from pan. Allow to cool completely before cutting. Don't cheat! Please don't cut before it's completely cool.
Broil kielbasa and cut up into chunks. Shred cabbage and fry slowly with onion until soft. Add salt, pepper and sugar. Boil noodles in salt water and drain. Add noodles and meat to cabbage mixture and mix well. Fry at medium heat for 1/2 hour.
Cook linguini until done. Add salad dressing and Salad Supreme while hot. Add onion, tomatoes and cucumber. Serve at room temperature. Great for picnics.
Mix mayonnaise and sour cream. Spread mixture on top of halibut. Top with onion, Parmesan cheese and cracker crumbs. Bake at 350° for 15 to 20 minutes or until halibut flakes with fork. Enjoy!
Beat eggs. Add next ingredients. Stir in pecans and raisins. Put in unbaked pie shell and bake for 45 minutes at 325°.
Add almond extract to coffee. Shake in a plastic bag to coat thoroughly. Store in refrigerator. Brew according to package directions. Enjoy!
Cream shortening and sugar. Add egg, water and vanilla, blending well. Resift flour with salt and soda and add to creamed mixture. Blend in rolled oats and cereal flakes. Drop by teaspoons onto greased cookie sheets. Bake at 375° for 10 to 12 minutes.
In crock-pot, cook sausage and drain. Add other ingredients. When cheese is melted, just simmer. Ready to serve.
Saute bacon, onion and green pepper until lightly brown. Add flour; stir until smooth. Heat tomatoes; add salt. Add gradually to bacon, onion and green pepper. Gently stir in green beans. Simmer 20 to 30 minutes.
Preheat oven to 350°. Grease and flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round layer pans. Prepare, bake and cool cake as directed on package.
Mix first 3 ingredients together and bake in an ungreased 9 x 13-inch pan for 12 to 18 minutes at 350°. When baked and still hot, put 3 cups miniature marshmallows on top. Heat remaining ingredients until smooth, stirring constantly, then add Rice Krispies and salted cocktail peanuts. Spread on top of marshmallows. Cool several hours.
Mix sugar, Crisco, eggs and vanilla together. Add flour, baking powder and salt. Mix well. Take cookie dough and divide in half. Roll each half in wax paper. Chill dough for 1 hour, then slice 1/2-inch slices. Place on greased cookie sheet and bake at 350° for 10 minutes until golden brown.
Combine first 4 ingredients in bowl. Cool to lukewarm. Add beaten eggs, yeast and flour. Knead. Form into balls and let rise until double in bulk. Bake for 20 to 25 minutes at 350°.
Dissolve jello in 1 1/2 cups of boiling water. Add all ingredients, except for sour cream. Pour half of mixture in mold and let set in refrigerator. Leave the other half outside. When refrigerated mix is set firm, spread sour cream over top and pour the rest of the mixture on top. Put back in refrigerator. When mold is set, spread Cool Whip on top and garnish with chopped nuts.
Sprinkle lemon pepper and garlic powder over chicken cubes. Heat oil in large skillet or 3-quart saucepan over medium-high heat. Cook seasoned chicken in oil for 5 minutes or until no longer pink (stir frequently). Add onions and sausage. Cook an additional 5 minutes, stir occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium and cook 12 minutes. Add peas and cook an additional 2 to 3 minutes or until thoroughly heated. Serve over cooked rice. Makes 4 to 5 servings.
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2-inch baking pan. Bake in a preheated 350° oven for 15 minutes. Cool slightly.
Mix meats, egg, crumbs and seasonings; pat in ten 1/2-inch patties. Broil over hot coals, turning once, 15 to 20 minutes total time or until meat is done.
Place peeled, sliced apples in unbaked pie crust. Mix remaining ingredients together and pour over apples. Top with crust. Bake at 375° for 35 to 40 minutes.
Layer bologna and onions, starting with bologna and ending with onions, in 1 1/2-quart glass casserole with cover. Combine remaining ingredients, using more or less vinegar and water, depending on taste, and pour over bologna and onions. Let stand; cover ajar, for 12 to 18 hours at room temperature, then cover completely and refrigerate. Should stand a couple of days all together. Serve with assorted crackers and cheeses.
Preheat oven to 375°. Grease a 2-quart casserole. In a medium-sized saucepan, heat milk slowly. Add cornmeal and cook over medium heat, stirring constantly until soft and thickened, about 2 to 3 minutes. Remove from heat. Add sugar, salt, margarine, baking powder and cheese. Beat until cheese melts. When cooled, stir in egg yolks one at a time.
Melt peanut butter and butter together in a medium saucepan. Remove from heat. Pour in sugar and Rice Krispies. Mix well and chill. Roll into desirable balls. "Ready to eat".
In a large bowl, combine mustard, oil, vinegar, scallions, basil, pepper and sugar. Mix in mushrooms, tomatoes and artichokes. Cover and chill several hours or overnight. Spoon over a bed of watercress. Makes 4 to 6 servings.
Preheat oven to 375°. Beat together butter, brown sugar and white sugar in a large bowl until light and fluffy. Blend in eggs and vanilla. Combine flour, salt and baking soda in a small bowl. Add to butter mixture. Mix well. Add M&M's. Drop by teaspoons and bake for 10 to 12 minutes.
Mix cream cheese, Accent, scallions and 1/2 of the shredded dried beef. Mix well and shape into a ball. Roll in remaining dried beef. Chill.
Cut partially frozen veal cutlets into bite-size pieces. Melt butter in a Dutch oven. Flour veal and brown in butter. Remove meat to bowl and reserve. Add onion and garlic to butter; brown several seconds. Then add sliced mushrooms. Return meat to pot; add tomato sauce, hot water, oregano, basil, 1/2 cup wine and grated cheese. Serve over pasta. Grate additional cheese and some fresh parsley. Serve with hot baked garlic bread.
Cook hamburger meat and drain. Drain green beans and set aside. Combine the 3 soups with 2 cans of water and mix together. Peel and slice potatoes. In rectangle pan, put a layer of hamburger meat, then layer of potatoes, then 1 can of green beans. Repeat layers. Pour soup mixture over. Bake at 375° to 400° for 45 minutes or until potatoes are done, then top with onion rings and bake for 15 minutes more.
Combine orange juice, milk, water, sugar, vanilla, Secret Mix and ice cubes in blender container. Blend until mixed but ice crystals remain. Serve immediately. Makes about 4 1/2 cups.
Melt butter; add milk. Heat to scalding. Beat eggs slightly; add sugar and vanilla and swirl into milk. Strain into a 9-inch pastry lined pan. Sprinkle with nutmeg. Bake at 470° for 10 minutes, then at 375° for 10 minutes. (Brush crust with unbeaten egg white before adding custard mix.)
Preheat oven to 375°. Line large pan with aluminum foil. Cover ham on all sides with jelly. Place on foil. Pour Coke over ham. Wrap foil around ham and seal it. Pour water in pan under the foil. Cook for 3 1/2 hours.
Mix all ingredients, except stuffing and butter. Line casserole dish with stuffing. Pour in squash mixture. Sprinkle with more herb stuffing; dot with butter. Bake for 30 minutes at 350°.
Put softened cream cheese in mixing bowl. Add Marshmallow Creme and using wire whip mix well. Put in airtight container and refrigerate. Use on apples, strawberries or any fruit.
Mix dry ingredients. Add oil, eggs, and vanilla. Mix well. Fold in zucchini and nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Line a jelly roll pan that's greased with crackers. In a saucepan, bring to boil sugar and oleo or butter. Boil for 5 minutes. Pour over crackers and spread. Bake in 350° oven for 10 minutes. Remove from oven and sprinkle with chopped nuts. Put candy bars on; melt and spread. After the chocolate is set, break into pieces.
Don't separate. Push out onto a cookie sheet. Bake at 350° for 10 minutes or until golden. Cool.
Brown ground beef and add spaghetti sauce. After boiling noodles, lay one layer of noodles, then mixture of sauce. Add one layer of each cheese on top. Add another layer of noodles and another layer of each cheese. Bake at 350° until all cheeses are melted and lasagna is bubbling. Let cool until desired temperature and serve.
Cream shortening; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and beat well. Stir in molasses. Sift flour and cocoa together; stir in soda, ginger and salt. Add to creamed mixture, stirring well.
Mix well; form into small balls. Arrange in a 9 x 13-inch baking dish.
Cook rice in water (approximately 4 cups) until fluffy. Add Lipton soup and water. When bubbling, add drained mushrooms and drained peas. Heat all and serve.
Combine all ingredients. If batter is too thick, use water to thin. Dip fish in batter and deep fry in hot oil. Delicious with all vegetables: broccoli, peppers, parsley, mushrooms, onions, etc.
Boil vegetable for 10 minutes; drain. Add 1/2 stick of margarine and cheese whiz. Pour in casserole dish. For topping; melt 1 stick of margarine, add crackers and sprinkle over vegetable mixture. Bake at 325° for 25 minutes.
Mix first 5 ingredients. Pour into casserole and top with the crackers which are mixed with the margarine. Bake at 350° for 30 minutes.
Cook spaghetti; drain. Cool. Combine with other ingredients and mix well. Best if chilled before serving.