HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cabbage in quarters and remove hard core. Place cabbage in boiling salted water, just until limp and easy to roll. Chop 1 onion and 1/2 bell pepper and set aside to use between layers. While cabbage is cooking, mix uncooked meat, 1 chopped onion, 1/2 chopped bell pepper, 1 can stewed tomatoes, uncooked rice, salt, pepper, sweet basil and picante sauce, if desired. Mix together very well. Set aside. Remove cabbage and let cool. Place a little of the tomato sauce special in the bottom of a roasting pan. Place about a tablespoon of meat mixture into a cabbage leaf roll and place in the bottom of pan and continue until one layer is complete. Add a little tomato sauce special and part of the onion and bell pepper you had set aside over the first layer. Continue with another layer. Top with small can of tomato sauce. Add enough water, about 1 1/2 cups to cook. Cover and bake at 350° for approximately 1 hour.
In large skillet, brown ground beef; drain. Add barbecue sauce, onion and brown sugar. Set aside. Separate biscuit dough into 12 biscuits. Place one biscuit in each of 12 ungreased muffin cups, pressing dough up sides to edge. Spoon mixture into cups. Sprinkle each with cheese. Bake at 400° for 10 to 12 minutes or until golden brown.
Preheat oven to 400°. Dissolve salt and sugar in scalded milk in very large bowl. Add water, then yeast. Stir to dissolve yeast. Add oil, then 5 cups flour; mix. Continue to add flour until dough is firm but not dry. You will need to mix it with your hands at the end. Turn out on floured board and knead for 5 minutes. Put in greased bowl; grease top of dough. Put in warm place and let rise about 1 hour until doubled. Punch down and repeat. Form into French loaves or put in bread pans. Bake until golden and sounds hollow when thumped, about 25 to 30 minutes. Brush top with butter.
Mix all ingredients well. Serve 3 or 4 teaspoons of mix to each cup of hot water.
Preheat oven to 350°. Brown bread stuffing; set aside. Mix sour cream and onion soup mix together.	Drain excess liquid from thawed spinach. Add spinach to sour	cream mixture; mix well. Pour mixture into well buttered 9 x 13-inch pan; sprinkle browned bread stuffing over the top. Bake at 350° for 25 to 30 minutes.
In a 4-quart Dutch oven, brown chicken pieces in hot oil. When brown, drain off excess oil. Cut ham into 1/4-inch strips. Add ham and vegetables to the browned chicken. Add rest of ingredients except flour, margarine and cognac. Simmer for 1 hour; remove parsley sprigs and bay leaf. Cream flour with margarine to blend. Add to mixture and stir until lightly thickened. Float cognac over the top, light with match, and serve in a ring of rice garnished with mushroom caps. Serves 6.
Cover the bottom and sides of a 9-inch pie plate with the crescent triangles. Cook the onions and pepper with meat until well done.	Add the tomato paste, seasoning and water. Simmer for about 5 minutes. Pour in crust. Top with cheeses. Bake at 350° for 30 minutes or until heated through.
Sprinkle 3 tablespoons crumbs in 9-inch pan; set aside. Soften gelatin in 1/2 cup cold water. Add water to pineapple juice to make 3/4 cup. Bring to a boil; stir in gelatin.
Combine ingredients in blender on low; then on medium speed. Thoroughly work into a smooth paste. Use on spaghetti or vegetables.
Soak peas overnight. Drain. Combine all ingredients and cook until peas are tender. (Do not use iron cookware.)
Dip chicken breasts into eggs. Combine bread crumbs, Parmesan cheese, salt and paprika. Coat chicken breasts with mixture. Brown chicken (coated) in margarine in heavy skillet. Place chicken in 9 x 13-inch baking dish. Top with mushrooms (optional) and Mozzarella cheese. Pour Hunt's sauce over all. Cover tightly with foil. Bake at 350° for 40 to 60 minutes.
Mix sugar, shortening, orange juice and egg until well mixed. In a separate bowl, mix flour, baking powder, baking soda and salt. Pour the egg mixture into the flour mixture and stir until dry ingredients are thoroughly moistened. Stir in cranberries and nuts. Spread in a greased 9 x 5-inch loaf pan. Bake at 350° until bread is golden brown and a pick inserted comes out clean. Cool before storing.
I use 2 tablespoons cocoa and 1 tablespoon Nestle Quik.
Slice carrots in rounds. Boil until tender but firm in salted water. Drain and cool.
Brown hamburger; drain. Add onions and peppers. Add sauce, tomato paste, oregano and bay leaves. Bring to a boil. Simmer for 1 hour. Cook noodles according to directions on package. Take bay leaves out of sauce! Put a little bit of sauce on bottom of 13 x 9-inch baking dish. Add layer of noodles, layer of sauce and layer of cheese. Repeat. Bake at 350° for 20 to 30 minutes or until cheese is browned as desired.
Beat egg in a bowl.	Break cheese into small pieces. Add to egg. Microwave for 30 seconds. Stir. Cook 10 seconds and stir.
Chops must be thick. Cut pockets lengthwise through center to bone for the stuffing. Season to taste with salt and pepper. Stuff with sweet potatoes, apples, salt, pepper and egg. Fasten the edges with toothpicks. Dip in milk and roll in bread crumbs. Bake in a greased pan for 1 1/2 hours or until tender at 350°.
Mix well and put into 2 large greased and sugared loaf pans. Bake at 350° for 40 to 45 minutes.
In a mixing bowl, cream butter, shortening and sugars. Add the egg and extracts; mix well. Combine the next 8 ingredients. Gradually add to the creamed mixture. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 10 to 15 minutes or until lightly browned. Yields about 6 dozen.
Cream together butter and sugar. Add bananas, eggs, vanilla and milk. Mix with electric mixer.
Mix cheeses together. Spread in 9 x 13-inch pan. Beat eggs, milk and flour together. Pour over cheese. Sprinkle peppers on top. Bake for 30 minutes at 350°. Cut into squares. Good hot or cold.
Mix together the Cool Whip, milk and lemon juice. Pour into pie crust. Top with a fruit filling.
Brown beef and onion in skillet. Add chili powder, salt and oregano. Stir in beans and tomatoes. Remove from heat. Spoon half of the beef mixture into a 2-quart casserole. Sprinkle with half the cheese (save 1/2 cup for topping). Top with half of the tortilla chips. Repeat layers. Bake at 350° for 20 minutes. Sprinkle with saved cheese. Bake 5 minutes or until cheese has melted and mixture is bubbly.
Defrost your broccoli. Roast or broil your chicken. Remove all meat from the bones. Mix all the ingredients together except for the breadcrumbs and the butter pats. Place your casserole in a dish. Sprinkle breadcrumbs all over the top, covering well. Add the butter pats on top. Bake at 350° in an oven for 50 to 55 minutes.
Layer first four ingredients in order listed in crock-pot. Mix remaining ingredients and pour over layers. Do not stir. Cook 2 to 3 hours on high or 8 hours on low. Stir before serving.
Braise chicken cutlets in margarine. Place in shallow roasting pan. Sprinkle with Mozzarella. Cover with mushrooms and artichoke hearts. Add chicken gravy. Bake covered in 350° oven until gravy bubbles. Serves 4.
Combine all ingredients. Spread over pita bread. Bake at 375° for 15 minutes or until cheese is melted. Let stand 5 minutes. Cut into pie-shape portions.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling.
Mash cream cheese and add flavor and color; then mix in sugar, finally kneading with the hands until about like pie dough. Roll in balls about the size of marbles. Place one side in a small amount of sugar; then press sugar side down in molds. Unmold at once on waxed paper.
Combine all ingredients except vinegar and chicken, in a saucepan. Heat until sugar and salt is dissolved. Cool; add vinegar and process in the blender. Spread over chicken in a pan or bowl, coating well. Marinate at least 4 hours in refrigerator before grilling. Remove chicken, drain back into bowl. Grill 40 to 50 minutes. Baste with reserved marinade another 20 minutes until done.
Fix jello in flat dish. Put in refrigerator until jelled. Cut into cubes and mix with other ingredients; chill.
Dissolve Jell-O in hot water. Add cold water. Stir well. Let chill until slightly thickened. Break up cranberry sauce with a fork. Stir into gelatin with celery and nuts. Fold in sour cream. Pour into oiled 1-quart mold and chill until firm.
Mix all ingredients except walnuts and cook until it will form a ball in cold water. Pour in buttered pan and sprinkle with pecans or nuts. When cool, cut in 1/2-inch squares and roll in wax paper.
Melt margarine in emptied roast pan. Dredge roast pieces in flour. Drop roast and extra flour into hot margarine; cook until brown. Stir often, scraping bottom of pan to avoid burning flour.
In a large skillet or Dutch oven, combine ground beef, onion and garlic. Cook until ground beef is no longer pink; drain if necessary. Stir in next 6 ingredients. Bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Prepare rigatoni according to package directions; drain. Serve with meat sauce. Top with Parmesan cheese. Serves 4 to 6. Refrigerate leftovers.
Mix cream cheese, sour cream and chopped onion together. Spread in a 9 x 13-inch pan. Chill. Cover cream cheese mixture with taco sauce (strength depends on individual taste). Shred a layer of lettuce next, then add green pepper, tomato and cheese (each in layers). Finish up with black olives that are sliced. Chill. Serve with taco chips.
Preheat oven to 400°. In large bowl, combine potatoes, soup, 1/2 French-fried onions, sour cream and seasonings. Spread potato mixture in 12 x 8-inch baking dish. Split frankfurters lengthwise, almost into halves. Arrange frankfurters, split side up, along center of casserole. Bake, covered, at 400° for 30 minutes or until heated through. Fill frankfurter with remaining cheese and onions. Bake, uncovered, 1 to 3 minutes or until onions are golden brown. Yield: 6 servings.
Mix milk and oil together, then add dry ingredients to make a soft ball. Drop by spoonfuls in broth. Cover tightly. Simmer 10 to 12 minutes. Do not lift cover. Use in any kind of broth.
Mix beef, salt and pepper. Divide mixture into quarters. Then divide each quarter in half. Pat each portion out on a sheet of waxed paper to 4 1/2 inches. Combine barbecue sauce, mayonnaise and mustard. Spread 4 of the patties with this mixture, dividing the mixture among them. Top each of the sauced patties with a slice of Cheddar cheese and a slice of Swiss cheese. Cover filled patties with remaining patties, pinching edges to seal well. Broil 6 to 8 minutes using a broiling pan or a charcoal grill. Then serve immediately.
Beat spry, eggs, and sugars well with a mixer.	Add remaining ingredients. Bake at 350° for 15 minutes.
Mix Jell-O, cottage cheese and Cool Whip. Add pineapple, oranges and pecans. Mix well. Pour into a dish and chill. Top with pecans and orange slices. Keeps well.
Mix vinegar, water and 2 cups sugar; bring to boil. Roll pie dough thin and oblong. Spread generously with soft margarine; sprinkle with 1 cup remaining sugar. Roll up as for jelly roll, beginning on long side. Cut crosswise slices 1/2 to 3/4-inch thick. Place cut side down in baking pan 13 x 9 x 2-inch. Slice remaining margarine over rolls. Pour hot sugar and vinegar mixture over rolls. Bake at 400° until golden brown. Liquid will be creamy and thick. This is an old ranch country recipe; used when fresh fruit was unavailable.
Quarter, core and peel apples. Cut into 1-inch cubes. Spread evenly on greased cookie sheet. Bake at 350° for 30 minutes until apples are tender but not mushy. Remove from pan and cool. Beat 1/2 cup margarine until creamy; add 1/2 cup sugar. Beat well. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Sift together 2 cups flour, baking soda, baking powder, salt and 2 teaspoons cinnamon. Fold into margarine. Add apples, folding in gently. Pour half of the mixture into a greased, wax paper lined and greased again 9 x 5 x 3-inch loaf pan. Cut remaining margarine into remaining flour, sugar, cinnamon and nutmeg until crumblike. Sprinkle half of the crumb mixture over the batter; pour in remaining batter. Sprinkle with remaining crumb mixture. Bake at 350° for 50 to 60 minutes until browned, pulled away from the edges and a toothpick inserted near center has no sticky dough adhering to it. Cool in pan on rack 10 minutes. Carefully remove from pan.
Mix pineapple and cherry pie filling. Spray a 9 x 13-inch pan with Pam. Spread the pineapple and cherry pie filling in pan. Sprinkle 1 package of dry cake mix over fruit. Melt cube of butter or margarine and pour over cake. Mix. Bake 45 minutes in a 350° oven. Spread Cool Whip over cake when cool. Refrigerate until ready to serve.
Bring pineapple and sugar to a boil. Add lemon juice. Mix flour in pineapple juice; add to pineapple. Cook until thick. Cool before spreading. Spread mayonnaise on one side and pineapple on the other side. Softened cream cheese may be substituted for mayonnaise.
Remove all unpopped kernels from popcorn. Melt margarine, caramels and marshmallows in a large pan. Put popped corn in a large bowl or plastic container. Pour melted caramel mixture over popcorn and mix. Butter hands and shape popcorn into balls. Place on waxed paper to cool. Wrap in plastic wrap.
Let cream cheese set at room temperature to soften. Beat cream cheese with mixer until fluffy. Add sugar and vanilla; blend well. Add eggs one at a time and blend. Add sour cream; blend. Spread in graham cracker crust. Bake at 350° for 1 hour.
Cut apples into small chunks. Add sugar, salt and margarine in saucepan. Cook until apples are tender. Roll biscuits out to 1/4-inch thick. Place apple mixture on 1 side of biscuit. Fold over and press edges with fork. Fry in greased skillet until brown.
Cream together cream cheese, butter and pepper. Drain mushrooms. Fold in chicken, mushrooms and green onions. Roll out rolls and place 1/4 cup mixture in each; roll up. Seal edges. Dip into melted butter and roll in bread crumbs mixed with chopped nuts. Bake on ungreased cookie sheet at 325° for 30 to 40 minutes. Top with gravy.
Peel orange and cut the skin into very fine julienne. Set aside. Squeeze both oranges for juice; set aside. Combine sugar and lemon juice in small saucepan. Heat slowly until sugar begins to caramelize. If necessary, wash down sides of pan by brushing with water. When sugar is caramel colored, add the julienne ginger and orange peel. Cook 1 minute, add the cranberries, orange juice and pepper. Cook on medium-high heat, stirring frequently for about 5 minutes (or 7 minutes for frozen cranberries). Remove from heat, let cool.
Cut carrots (approximately 6) into 2 x 1/4-inch strips. Slice celery and set aside. Heat oil in wok or skillet until hot. Add carrots and celery and stir-fry over medium heat for about 10 minutes or until almost tender. Add onion and zucchini and continue stirring until crisp and tender. Add seasonings and serve.
Spray a 9 x 13-inch Pyrex baking dish with Pam. Spread mixture in dish and bake at 325° for 1 hour or until brown and crusty on top.
Mix rhubarb, flour, sugar and 1/4 teaspoon salt and spread in a greased pan. Sprinkle with nutmeg. Mix together remaining ingredients until crumbly. Sprinkle over top of rhubarb mixture. Sprinkle 2 tablespoons water over top. Bake in a 375° oven until bubbly and light brown, approximately 25 to 30 minutes.
Use two 9-inch cake pans, lightly greased and floured. Stir cake mix, mandarin oranges and juice, eggs and oil together. Bake at 350° for 20 to 25 minutes. Be sure to let cake cool completely before frosting.
Microwave melted butter, onion and broccoli until soft, almost done. Add eggs to cornbread mix and mix; add rest of ingredients and mix until blended. Pour into greased pan or casserole dish. Bake at 350° until firm and brown.
Combine sugar and cornstarch in saucepan. Add water, corn syrup and lemon juice. Mix well. Stir in blueberries. Cook, stirring constantly until sauce comes to a boil and is thickened. Yields about 1 3/4 cup.
Combine all except cheese and Doritos in a large mixing bowl. Once mixed (with a wooden spoon), prepare Doritos in a 10 x 13-inch baking pan by spreading a small layer on the bottom. Spread meat mixture on top of Doritos and spread cheese on top. Bake at 350° for 20 to 30 minutes or until cheese melts.
Mix Jell-O and liquid. Chill until syrupy. Mix softened cream cheese and stir in whipped cream. Fold in other ingredients. Add to Jell-O. Pour into 9 x 13-inch pan. Chill until firm.
Drain the pickles. While they are draining, put the pickling spices and vinegar into a clean half gallon jar. Add drained pickles, and pour sugar on top of them. Do not stir.
Melt 1 tablespoon butter in saucepan. Add coconut. Saute until just golden brown, stirring constantly. Remove from heat. Cream remaining butter. Add cream cheese, powdered sugar and milk. Beat after each addition. Add vanilla and 1 cup sauteed coconut. Spread on cake. Sprinkle with remaining coconut. Will ice a 13 x 9-inch cake.
Remove casing from kielbasa (optional). Use a bean pot or any type of casserole. I use a 9 x 13 x 2-inch pan. Bake at 350° for 1 hour.
Prepare dirty rice mix according to package directions; cut cooking time in half. Season with salt and pepper and brown sirloin in skillet. In a pot, add chicken broth, water, tomato soup, stewed tomatoes, peppers, onions and canadian bacon and bring to a boil. Lower heat to a simmer and add 2 cups of cooked rice mix and browned sirloin. Cook 1 hour.
Beat eggs and add remaining ingredients; pour in pie shell. Bake at 350° for 40 minutes.
Combine ingredients and pour over carrots. Marinate 24 hours. Serve cold. Delicious!
Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda and spices. Mix well. Stir in oats, dried fruit and pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes at 375°. Cool one minute on cookie sheet. Remove to wire rack. Yields 4 1/2 dozen.
Season chicken and boil until done. Remove chicken from broth and set aside until cool, then debone. Add noodles to broth and cook according to package directions. Drain, reserving one cup broth. Set aside.
Heat oven to 375°. Grease 18 muffins cups or line with paper baking cups. In small bowl, combine 1/4 cup flour, brown sugar and 2 tablespoons butter. Blend with fork until mixture resembles coarse crumbs. Set aside. Combine flour, sugar, baking powder, baking soda and salt. Blend well. Add sour cream, 1/2 cup butter, milk, vanilla and egg; stir just until moistened. Fold in nuts and chocolate chips. Fill muffin cups 3/4 full; sprinkle each with streusel. Bake at 375° for 18 to 20 minutes. Serve warm. Serves 18.
Bring to a boil while stirring the mayonnaise, oil, sugar and vinegar in a saucepan. Let cool. Pour over vegetables and bacon.
Grease a 13 x 9 x 2-inch baking pan. Combine flour, baking powder, salt and baking soda. Beat margarine or butter in a large mixing bowl with an electric mixer for 30 seconds. Add brown sugar and beat until well combined. Add eggs and vanilla; beat well. Add the flour mixture to the beaten mixture. Beat at low speed just until combined. Stir in chocolate chips and 1 cup walnuts. Spread batter in pan. Sprinkle with remaining nuts. Bake at 350° for 30 minutes.
Mix sugar and margarine; add flour and mix. Add vanilla and beaten eggs; mix. Add coconut (I add until mixture is thick, just guess). Pour into 2 well creased pie platters (I grease mine with margarine). Bake at 350 degrees until brown.
Put the first 4 ingredients in saucepan and bring to a rolling boil. Set aside. Using a large mixing bowl, mix well the sugar, flour, buttermilk, soda, eggs, vanilla and pinch of salt. Add the hot mixture to this and mix again well. Add the marshmallows and nuts. Pour into a 9 x 13-inch greased and floured cake pan. Bake at 325° to 350° for 30 to 40 minutes.
Preheat oven to 350°. Combine cream cheese and mayonnaise. Add garlic. Add artichokes, crabmeat, Parmesan cheese, green onions, lemon zest and black pepper. Mix well.
Cook carrots and onion together until just tender. Do not overcook. Gently stir in the margarine, cheese and mayonnaise. Put mixture into casserole dish. Top with about 1 cup crushed potato chips. Bake at 350° for about 30 minutes or until hot and bubbly.
If ribs are fatty, bake with no sauce for 3/4 hour, then pour off fat before adding sauce. Mix together remaining ingredients. (For quicker cooking, you may heat the sauce to boiling before pouring over ribs.) Pour sauce over ribs in deep pan or roaster. Cover and bake at 350° for about 2 hours (or 1 1/4 hours if already removed fat).
Heat nectar to boiling point and add jello to dissolve. Add lemon juice and pineapple. Cool. Add bananas and chill to firm. Put	mayonnaise on	for salad or whipped cream for dessert.
Skin sausage, crumble and cook with green peppers in oil until sausage is lightly browned. Pour off excess oil. Add spaghetti sauce, cover and simmer 15 minutes. Cook macaroni as directed and drain. Toss sauce with macaroni.
Prepare pudding according to package instructions. Sweeten to taste. Pour into popsicle mold and freeze for at least 1 hour. Serving number depends on size of popsicle holder.
Mix all ingredients together. Chill 2 hours. Roll in chopped walnuts or pecans.
Mix together in large mixing bowl. Beat with electric mixer for 20 minutes. Will keep in refrigerator for 2 or 3 weeks.
In skillet, brown chicken in shortening. Pour off fat. Add remaining ingredients except lemon slices. Cover; cook over low heat 45 minutes or until tender. Stir occasionally. Chill overnight.	Reheat	in covered skillet about 15 minutes or until hot. Stir and garnish with lemon.
Mix soup, milk, mustard and onion together. Spread sauerkraut in 9 x 13-inch pan. Top with uncooked noodles. Pour soup mixture over top. Cover with sausage pieces and sprinkle with cheese. Stir melted butter and crumbs together; put over cheese layer.
Combine ingredients and bake for 1 hour or until center is done. Bake at 350°. Makes 2 loaves.
Cook Rice-A-Roni following directions on box. When finished, add shrimp and artichokes hearts (with juice). Serve hot or cold.
Melt margarine and shortening in water with cocoa and bring to a boil. Pour over flour mixed with sugar. Mix well and add remaining ingredients. Mix. Will make very thin batter. Bake at 400° in long pan for 25 minutes. Start frosting 5 minutes before cake is done.
Brown meat first. Add remaining ingredients. Cook on high heat until steaming, then simmer 1 hour or until done.
Butter a 9 x 1 1/2-inch round cake pan liberally. Line the bottom with wax paper and butter the paper. Preheat oven to 350°. In top of double boiler, melt the chocolate over hot water. Add the butter and stir until the butter has melted and the mixture is smooth. Remove from heat. Whisk the sugar gradually into the chocolate mixture until smooth. In a separate bowl, beat the eggs until foamy. Then stir into chocolate mixture.
Bake cake mix according to directions on the box. Boil large can of pineapple and sugar for 5 minutes or until thick. Pour over warm cake and cool. Cut up bananas and place over pineapple. Mix the pudding according to directions on box and spread over bananas. Spread Cool Whip over pudding. Top with coconut, chopped nuts and cherries.
This recipe can be doubled. Mix all ingredients together. Drain fruit well. Refrigerate for 1/2 hour, then serve.
Put pie filling in bottom of 8 x 12-inch oblong dish or pan and smooth out. Add pineapple on top of filling, then sprinkle sugar. Smooth dry cake mix on top and pour melted margarine on top of dry cake mix, then add chopped pecans. Smooth out all layers and cook for 45 minutes at 350° or until golden brown.
Heat oven to 400°. In ungreased, 1 1/2-quart casserole dish, mix pie filling and almond extract. Heat in oven about 15 minutes or until hot and bubbly. In small bowl, mix baking mix, sugar, milk and margarine with fork until soft dough forms. Beat vigorously 20 strokes. Stir in toasted almonds. Drop dough by teaspoons onto hot cherry mixture. Bake 20 to 25 minutes or until topping is light brown. Serve.