HumbleIntelligence/food-ner-1-Million huggingface dataset:
Core the cabbage and cook it in boiling water until barely tender. Drain and separate 12 large leaves and trim ribs. Combine onion, shallot, egg whites, garlic, carrot and parsley until thoroughly blended. Combine onion mixture with rice, ground beef, bread crumbs, vegetable seasoning and tomato juice, using a fork to mix. Add frozen peas. Place 1/3 cup of the mixture in each cabbage leaf and roll up, tucking in sides. Makes 12 rolls. Shred remaining cabbage; sprinkle in bottom of 2-quart casserole. Place cabbage rolls in casserole seam-side down, packing tightly.
Mix in order given. Add oatmeal if too soft. Drop by teaspoonfuls on cookie sheet. Bake 7 to 10 minutes at 350°. Makes 9 dozen.
Combine barbecue sauce, sugar and seasonings in a 1 1/2-quart bowl. Cover. Microwave on High for 2 1/2 minutes, until hot. Stir in wieners; cover. Microwave 4 to 6 minutes, stirring once. When hot, serve with cocktail picks. Makes about 1 quart.
Make cake as directed and add 1/2 of the package of coconut. Bake as directed on box. Use 9 x 13-inch pan. Punch holes in the cake just out of the oven and pour from the can in the holes the can of cream of coconut and the can of Eagle Brand milk. Let cool and frost the top with the Cool Whip. Sprinkle the remaining coconut on top. This freezes well. Keep in the refrigerator.
Preheat oven to 325°. Cream butter or margarine and sugar until light and fluffy. Stir in flour, rum extract and nuts. Mix until well blended. Wrap a tablespoon of dough around each cherry. Place on ungreased cookie sheet. Bake 25 minutes. Cool slightly. Roll in additional confectioners sugar and nuts, finely chopped.
Saute vegetables in butter. Add soup, crawfish and crab meat. Add rice. Put in pie shell. Cover and vent pie crust top. Cook until pie crust is golden brown in 350° to 375° oven. Shrimp may be substituted.
Mix all ingredients. Roll into balls. Bake at 350°. Lay out to get cold. Drop into plastic bag with powdered sugar and shake until coated with sugar.
Grease and flour large baking sheet. Trace an 8-inch circle on sheet. In a medium saucepan, heat water, butter, sugar and salt to a full boil. Stir in flour. Cook, stirring until paste forms a ball and leaves the side of the pan. Remove from heat. In a food processor or by hand, beat in eggs, one at a time, until paste is smooth and shiny. Spoon on baking sheet to form a circle. Sprinkle with almonds. Bake in a preheated oven at 350° for 55 to 60 minutes or until browned and firm. Place on rack to cool. Split with knife so you have a top and bottom. Fill with cream filling. Dust with confectioners sugar. Serves 8.
In a large bowl, with mixer at medium speed, beat cream cheese and mayonnaise; gradually beat in sugar. Beat in eggs, one at a time, then add lemon rind, lemon juice and vanilla. Put in crust. Place on cookie sheet. Bake at 350° for 30 to 35 minutes or until set. Chill 4 hours.
Fill each tortilla with 1/2 cup cheese and 1 tablespoon onion. Roll and place in 8-inch square baking dish. Melt butter and add flour, stirring, and add broth to make a thick sauce. Add sour cream and chilies, and stir until smooth. Pour over tortillas. Bake at 350° for 20 minutes. Serves 6.
Cook rice according to package directions. Cut hot dogs into bite sized pieces. Cook with onion and green pepper in oil in skillet until brown. Prepare gravy mix using package directions. Add gravy and rice to hot dog mixture; mix well. Spoon into 9 x 13-inch baking dish. Top with cheese. Bake at 350° for 30 minutes. Yield: 6 servings.
Saute bell pepper, garlic, onion (not green onion) and celery in margarine in a Dutch oven. Add crawfish fat and season highly. Cook, uncovered, for 40 minutes over a low fire. Add the peeled crawfish tails and cook another 10 minutes. Add green onion and rice. Mix well and steam for 5 minutes before serving. (If it seems too dry, add more margarine.)
Blanch spinach; squeeze out water and chop. Heat olive oil. Add garlic, pine nuts and raisins. Season with salt and pepper. Cook on low heat for 5 to 10 minutes.
In a large bowl combine cabbage, pepper, carrot, onion and 1 teaspoon salt. Let stand 1 hour. Drain. Bring remaining ingredients to a boil; simmer 2 to 3 minutes. Cool, pour over cabbage mixture. Pack in freezer containers; freeze. Yields about 4 pints.
Line bottom of greased casserole dish with broken up Fritos. Add layer of chopped onion. Heat chili and pour over Fritos and onion. Top with more Fritos and grated cheese. Bake at 325° for 20 to 30 minutes.
Mix flour with baking soda. Combine butter, sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats and raisins. (Batter will be stiff.) Drop by rounded spoonfuls onto ungreased baking sheets about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen.
Mix sugar, flour and salt and add to blueberries. Fill unbaked pie shell and add lemon juice. Dot with butter. Cover with top crust. Bake at 450° for 10 minutes. Reduce to 350° for about 30 minutes; depends on oven. Watch close; don't get too brown.
Stir first four ingredients together and cook 2 to 3 minutes. Layer in 9 x 13-inch pan the cheese, tomatoes, olives, sour cream and salsa. Top with green onions and serve with chips.
Mix all ingredients; add enough milk to make batter. Heat oil in skillet and pour batter into skillet. Cook over medium heat until brown on both sides.
Cook sausage until not pink. Drain. On floured surface roll dough to 15 x 8-inch rectangle. Sprinkle cheese on dough, leaving 1-inch border. Top with spinach and sausage. Bring long sides of dough together. Pinch to seal edges and ends. Place loaf seam down on greased baking sheet. Combine egg white and water. Brush over loaf. Sprinkle with caraway. Bake at 350° for 30 to 35 minutes or until golden. Let stand 8 to 10 minutes.
In bowl combine flour, baking soda, cinnamon, cloves, ginger and salt. In large saucepan melt butter over low heat. Remove from heat, cool. Stir in 1 c. sugar, molasses and egg, beating with wooden spoon. Beat in the dry ingredients until well combined. Cover and refrigerate at least 1 hour or overnight.
Mix 6-8 cups apple slices with sugars, 2 tbsp. flour and spices. Set aside.
Mix together and drop by teaspoon on ungreased cookie sheet. Bake at 325° 18 to 20 minutes. Cool before removing from pan.
Mix flour, sugar and milk (this will be thin). Melt butter in 8 x 8-inch pan. Pour in batter. Arrange peaches on top. I also use the peach syrup over the peaches. Bake at 350° until nice and brown, about 30 to 40 minutes.
Arrange chicken in greased 13 x 9-inch baking pan. Top with cheese. Combine soup and wine and spoon over chicken. Sprinkle with stuffing mix. Drizzle with butter. Bake at 350° for 45 to 55 minutes.
Mix all ingredients except blackberries. Fold blackberries in with wooden spoon. Do not use a mixer. Fold berries in by hand. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Roll out or pound meat thin with rolling pin. Mix remaining ingredients well. Soak meat approximately 1/2 hour, depending on how strong you want it. Lay strips on broiler pan. Set oven to 150°. Bake 8 to 10 hours. The longer, the drier and the tougher.
Mix sugar, syrup and honey in saucepan and bring to a rolling boil, boiling for at least 30 seconds. Add peanut butter, nuts and cereals into mixture and mix well. Spoon onto foil sprayed with Pam.
Toss together ingredients in bowl with lid and shake. Spread on baking sheet and bake at 400 degrees for 25 minutes.
Brown hamburger and sausage. Drain fat. In casserole pan, add rice, soup, water, onions, celery, peppers and meat. Mix well. Smooth it even and cover with foil and bake at 375° until rice is done.
Saute onion in butter and then add the next 6 ingredients and cook for 5 minutes. Add the soup and simmer for 10 minutes more. Add sour cream, mix well and serve on rice.
Brown and crumble meat. Add chopped onion and cook until onion is soft. Tomatoes need to be cut up. Add salt, pepper and 1/3 cup grated cheese. Pour into casserole dish and sprinkle cheese over top. Bake at 350° for 30 minutes.
Stir dry ingredients together. Mix berries with eggs and oil. Stir into dry ingredients, just until flour is moistened. Add walnuts. Pour into loaf pan. Bake in a 350° preheated oven for 50 to 60 minutes.
Mix cake mix, cherry pie filling, eggs and flavoring with a spoon (no mixer). Do not overbeat. Pour into a 9 x 13-inch pan. Bake on 300° for 40 to 50 minutes. Cool.
Stir all ingredients together. Cover and bake at 275° for 6 hours. Do not stir during cooking time.
Bake potatoes on baking sheet at 350°, about 1 1/2 hours. Peel sweet potatoes and mash well. Blend together butter, sugar, eggs, cream, cloves, cinnamon, salt, orange juice, and pecans. Spoon into orange cups and bake for 15 minutes or until tops are brown. Top with marshmallows and brown for another 5 minutes.
Mix together pizza sauce, cheeses and ground beef. Put one tablespoon of mixture in the center of egg roll wrapper and wrap according to directions on wrapper package. Deep fry until golden brown.
Mix all ingredients together well, shaping into balls. Place in a 4 x 8 x 4-inch microwavesafe container. Cook on High in microwave for 15 minutes. Turn dish 1/4 turn every 5 minutes. Let stand 5 minutes before serving.
Mix oil, sugar and eggs. Add dry ingredients and mix well. Add balance of ingredients. Bake in a 9 x 12-inch pan for 55 to 60 minutes at 375°.
Melt margarine and dates over low heat. Add vanilla and sugar. Beat eggs well. Sift together flour, salt and baking powder. Mix together and add nuts. Bake at 350° for 40 minutes.
Measure milk in 1-quart measure. Microwave 3 minutes on High; stir. Microwave 3 minutes on High, or until almost boiling. Combine eggs, sugar and salt in 2-quart casserole. Stir in scalded milk. Mix with raisins, cinnamon and vanilla thoroughly. Microwave 4 minutes on High; stir again. Let stand 5 to 10 minutes, until set.
Brown meat and onion in a skillet. Drain and then add beans, barbecue sauce and brown sugar. Put in a baking dish and bake at 350° for 1 hour. Serves 6 to 8.
Snip apricots; put in a bowl with honey. Stir; let set. In a large bowl, dissolve yeast in warm water; stir until dissolved. Add salt, sugar and baking powder; stir to dissolve. Add buttermilk, rolled oats and wheat germ; mix well. Let set 10 minutes.
Cook pasta as directed. Drain and rinse in cold water. Toss with vegetables. Pour dressing over top and toss well with cheese. Chill until ready to serve.
Cook the spaghetti or angel hair pasta for about 10 minutes. Drain and set pasta aside.
Grind ingredients together and let stand overnight in salt, then rinse good with cold water and drain. Turn into large pan and add sugar, vinegar, turmeric and water. Bring to a boil. Simmer for 3 minutes, then put in canning jars and seal. Makes approximately 6 quarts.
Fold 1/8 cup sugar into the sliced berries; set aside. Beat the remaining 1/8 cup of sugar into the cream cheese. Fold the cream cheese into the Cool Whip. Cut the cake into slices about 1/3-inch thick. Arrange a layer of slices in the bottom of a glass bowl; sprinkle with a teaspoon of sherry and spread with melted jelly. Then put in a layer of strawberries and a layer of Cool Whip. Continue layering, ending with a layer of Cool Whip. Garnish with a whole berry.
Brown meat; drain fat. Set meat aside. Blend mayonnaise, milk, eggs and cornstarch together until smooth. Stir in meat, cheese and onions. Turn into pastry shell. Bake at 350° for 35 to 40 minutes or until brown on top.
Combine first 5 ingredients in saucepan, heat to boiling point; set aside. Spread half the corn chips in greased 8 x 12-inch baking dish. Layer half the chicken and soup mixture over chips. Repeat layers of corn chips, chicken and soup. Bake at 350° for 25 to 35 minutes. Sprinkle cheese on top. Bake for 5 minutes longer.
Heat oven to 400°. Mix cheese, margarine (or butter) and Italian seasoning. Spread on bread. Place on cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cooking time: 10 minutes. Preperation time: 5 minutes. Makes 12 servings.
Cut off any fat or skin on chicken. Pound chicken to make tender, cut into 2 inch square pieces. Saute onion and pepper rings with butter or margarine in shallow baking dish (10x10 Corning Ware). When sauted, remove most of the onions and peppers, then brown chicken. After chicken is browned on both sides, remove dish from stove top, add onions and peppers along with mushrooms. Cover with sauce. Cover dish and Bake 350° for 30 min. When sauce is bubbling, uncover and add mozzarella cheese to top and bake for 5 min. May be served with spaghetti or any pasta of your choice.
Cream margarine and sugar in mixer bowl. Beat in egg. Add orange rind and corn syrup; mix well. Add dry ingredients; mix well. Chill for 1 hour or longer.
Mix all ingredients together in a quart jar with lid. Keep in refrigerator until needed. Shake well before pouring over salad.
Combine sour cream and cream cheese. Mix with mixer until smooth. Add dry taco seasoning. Mix well. Spread into casserole dish. Top with chopped lettuce. Spoon on taco sauce. Cover with onion and cheese. Add tomatoes and black olives. Serve with taco chips.
Butter a 10 x 10 or 12 x 8-inch baking dish. Sprinkle bottom with the herbed bread crumbs (1/2-inch thick). Chop the onion, green pepper and celery. On top of crumbs layer the green beans, corn and the chopped vegetables. Mix together the soup and sour cream. Spread on top of vegetables. Sprinkle the cheese on top. Bake 30 minutes at 350°.
Mix the first 4 ingredients and bring to boil. Boil for 1 minute and 10 to 20 seconds only. Remove from heat. Add remaining ingredients. No baking required. Drop by spoonful on wax paper and cool.
Sift cornmeal and sugar in bowl. Beat in eggs, oil and buttermilk. Add remaining ingredients. Pour into a greased pan and bake at 450° for 30 to 40 minutes or until golden brown.
Blend together well first 5 ingredients; then add eggs, one at a time; beat well after each. Mix sour cream and baking soda together and add to mixture. Gently blend and fold in the flour and chopped walnuts. Fold in jam. Divide and place in two greased loaf pans and bake at 350° for 35 to 40 minutes or 3 small pans for 50 to 60 minutes at 325°.
Bake cake on greased and floured 10 x 15-inch sheet pan. Prepare vanilla pudding with milk. Cool. Cook crushed pineapple with 3/4 cup sugar and flour. Mix butter, margarine and 1 cup sugar with pudding and beat until smooth. Spread pudding on cake, then spread with pineapple and sprinkle with chopped nuts.
Saute onion and garlic in oil; add tomato sauce, water, corn, peas and salt. Simmer 10 minutes. Add potatoes, pumpkin and milk. Simmer at lowest possible temperature for 45 minutes to 1 hour. Serve with grated cheese. Also good served over white rice.
Melt butter or margarine. Combine salt, sugar and cinnamon. Add to melted butter. Mix well. Add egg and apples. Blend well. Pour into unbaked 9-inch pie shell. Cover with lattice pastry top. Bake 10 minutes in 400° oven. Reduce heat to 350°. Continue baking until crust is golden brown and apples are tender, approximately 30 minutes.
Combine first 4 ingredients; add shortening, egg, milk and vanilla. Mix well; add apples. Pour into 12 x 8 x 2-inch pan.
Marinate fish in lemon juice for 30 minutes. Lay fish on foil covered broiler pan. Spoon margarine over fish. Sprinkle with garlic salt, white pepper and paprika. Broil about 25 minutes or until fish flakes easily. Serves 4.
Mix well with hands and shape into 3 or 4 long rolls. Wrap in Saran Wrap and refrigerate for 24 hours. Then bake at 300° for 1 hour and 15 minutes.
Cream together first three ingredients. Add eggs that are well beaten, melt chocolate and add to egg mixture. Make sure chocolate is well cooled before adding. Blend flour into mixture. Add nuts (chopped) last. Bake in 8 x 8 x 2-inch pan. Bake until done, which is when a toothpick comes out clean.
Cream shortening; add sugar and cream well. Add eggs, one at a time, beating well after each addition. Sift flour together with soda. Add to creamed mixture. Add bananas and nuts. Pour into a greased pan. Bake 55 to 60 minutes at 325°.
Mix well sugar, cocoa and flour. Add egg yolks and milk. Pour into uncooked pie shell. Bake at 350° for about 30 or 35 minutes or until firm.
Bake cake according to directions on box. Cool. Mix the pudding and pour on cake. Let set. Mix the lemon pie filling and cream cheese. Spoon this on the pudding layer. Top with the Cool Whip.
Season fillets with oil spray, mixed herbs, sea salt and pepper. Grill fillets 3 to 4 minutes per side or to desired doneness (medium and moist). Set aside on a warm plate until needed. Grill pineapple rings with charred crisscross markings from the grill. Arrange fillets and pineapple rings on plate and add garnish to suit.
Mix crackers and margarine. Line bottom of a 13 x 9-inch dish. Mix milk, pudding and ice cream. Pour over cracker crust. Top with Cool Whip and toasted coconut.
Grease a 9 x 13-inch pan. Heat oven to 350°. Mix nuts and coconut. Spread on bottom of pan. Prepare cake mix according to directions. Pour cake mix evenly on nuts and coconut.
Mix all ingredients together. Put in a greased and floured pan. Bake at 350° for 30 to 40 minutes.
Mix sugar and Wesson oil; add eggs, one at a time. Sift flour and other dry ingredients together. Add to sugar, Wesson oil and egg mixture. Add milk and vanilla. Beat until smooth and add nuts and prunes, mixing well. Pour in greased pan and bake at 375° until done. Leave in pan and pour icing over while still hot.
Boil first 5 ingredients for 5 minutes. Stir in oats and peanut butter. Drop by spoonful on wax paper.
Combine flour, brown sugar, nuts and margarine. Press into bottom of 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Cool completely. Blend cream cheese and sugar, fold in Cool Whip. Spread over cooled crust. Top with pie filling.
Add hot water to jello and sugar to dissolve jello. Add lemon, orange and pineapple juices. Add cold ginger ale when ready to serve. This recipe increased 6 times will easily serve 100.
Cream together butter and powdered sugar. Add egg yolks one at a time. Add bourbon and walnuts. Spread between each layer. Frost with whipped cream.
Cook until thickened. Cool. Put strawberries in deep dish baked pie shell. Pour liquid over strawberries. Chill. Serve topped with whipped cream.
Combine all. Bake at 350° for 1 hour. Serve while warm.
Mix pudding as directed. Add pineapple (can use any fruit) and Cool Whip. Stir well and refrigerate.
Dissolve gelatin in water. Add unthawed frozen berries. Break up berries with fork. As berries thaw, gelatin thickens. When partially set, pour into baked pie shell. Chill until set. Top with Cool Whip.
Blend milk and water. Stir in remaining ingredients (except garnishes). Shape into a roll 3 x 6 inches. Wrap in plastic and refrigerate 12 hours or more. Cut roll into 10 slices. Garnish and serve.
Cream butter and cream cheese until light and fluffy; add remaining ingredients and beat until moistened, then beat 3 minutes at medium speed. Pour into one 13 x 9-inch or two 8-inch square pans, greased.
Mix first 4 ingredients until fluffy, then add Cool Whip and mix. Put in graham cracker crusts and let cool. Makes 2 to 3 pies.
Cook your potato for about 5 to 10 minutes in the microwave until soft. Take the potato out and take the peeling off. Pour cheese on the potato; it will melt. Also add butter. You can add more to your potato if you would like to. Now you have a baked potato.
Measure flour and salt in a bowl. Cut lard into flour until particles are the size of peas. In a separate bowl, beat egg, add water and vinegar. Add to your flour mixture and toss lightly until mixture is dampened. Divide into 4 parts and make into balls. Roll out and put in pie pan. Fill with your favorite fruit. makes 2 - 9 inch pies.
Sift together flour, baking powder and salt. Stir in corn meal. Combine egg and milk; stir into dry ingredients until just combined. Break salmon into bite size pieces and fold into batter. Drop by rounded tablespoons into deep hot fat (375°). Fry until golden brown, about 4 minutes. Drain on paper towels. Serve with creamed English peas. Makes 6 to 8 servings.
Combine beef, bread crumbs, tomato juice, eggs, oregano, garlic, salt and pepper in a large bowl. Form into 2-inch balls. Put onions, carrots and tomatoes in the bottom of slow-cooking electric cooker. Brown meatballs and arrange them over the vegetables. Cook on low, covered, for 4 to 6 hours. Turn to high. Add green beans and parsley and cook 40 minutes longer. Serves 8.
Split ladyfingers lengthwise and arrange cut sides down on oven rack. Bake at 375° for 5 minutes or until lightly browned. Cool and brush cut sides with sherry or orange juice. Line the sides of an 8 or 9-inch pan with ladyfingers. Snip off ends of ladyfingers with shears to make level with sides of pan, if necessary.
Saute onions in butter or margarine. Add soups and water and other seasonings. Warm ingredients to boiling. Pour into ovenproof soup bowls. Place one slice French bread on top and grated Swiss cheese over bread. Bake in hot oven until cheese melts and bread toasts.
Preheat oven to 350°. Place caramels and milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
Slice center cuts of eggplant into 1-inch thick slices. Fry in oil until partially clear. Drain on paper towels. Place cuts into a 9 x 13-inch buttered casserole dish. Top each slice with Mozzarella cheese and 1/4 cup highly seasoned spaghetti sauce. Bake at 350° for 20 to 25 minutes on lower rack. Serves 6.
Put ingredients in saucepan and bring to a slow boil. May add any other spices which you may desire. Pour over steak, pork chops or chicken in a long cake pan or dish. Refrigerate at least 2 hours, then grill.
Combine first 6 ingredients, mixing well. Spoon into a lightly greased 8-inch square baking dish. Combine remaining ingredients. Sprinkle over top of sweet potatoes. Bake at 375° about 25 minutes or until golden brown.
In a skillet, cook pork sausage until brown. Pour off fat. In a large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered, for 1 hour. Add potatoes and green pepper. Cook, covered, 15 to 20 minutes until potatoes are tender. Remove bay leaf. Makes 8 generous portions.
Bake 2 hours at 200°. Stir mix every 20 minutes. Stir 6 times.
Place ingredients, except flavoring and coloring, into a 3-quart saucepan. Stir until sugar is partly dissolved, then wipe sides down with a damp cloth to remove any crystals. Heat to rapidly boiling and cook briskly, without stirring, to 270° (soft crack).
Cream together the sugar, shortening, eggs and vanilla until light and fluffy. Then, blend in all the other ingredients, reserving the bananas and chopped nuts for the last. Bake at 375° for about 30 to 40 minutes. It will make 2 loaves.
Beat milk and juice until well blended. Fold in well drained pineapple and other ingredients. Garnish and chill. May be frozen.
Mix all ingredients. Bake 1 hour at 375° or until bubbly throughout.
Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes.
Mix meat, egg, onion, pepper, bread crumbs and meat tenderizer; mix well. Add 1 cup 4 cheeses and 1/2 pasta saute. Bake 45 minutes at 350°. Remove from oven; drain. Add rest of pasta sauce. Bake 20 minutes longer; take out of oven and add 1/2 cup shredded cheese. Cover until melted. Serve.
Allow loaf of bread to thaw. Roll into a rectangular shape about 1/4-inch thick. Layer cheese and meat in center of dough. Spread drained pepper salad and mushrooms on top. Roll bread up like a jelly roll. Brush with beaten egg white and sprinkle sesame seed on top. Bake at 350° for 30 minutes. Serve with commercial pasta sauce, if desired. Serves 2.