HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam cabbage; let cool. Separate each leaf to fill with mixture. Mix together uncooked hamburger meat, cooked rice, tomatoes, salt and pepper. Fill cabbage leaf with about 2 tablespoons of mixture. Roll up and secure with toothpick. Lay side by side in casserole dish. Top with pizza sauce and cheese if desired. Cook at 325° for about 30 minutes or until done. Serve with vegetable or salad. Serves 4 to 6.
Mix flour and shortening like making biscuits. Mix all ingredients together. Dissolve yeast in warm water, then add to flour and shortening mixture. Mix well and let set for 45 minutes to 1 hour. Roll the dough out and cut with biscuit cutter. Fold each one in half and brush with melted butter. Bake at 400° until brown.
In microwave-safe dish, soften cream cheese, usually 1 to 1 1/2 minutes. Add 1/4 cup of salsa and mix thoroughly. Add another 1/4 cup of salsa; mix again. Serve with chips.
Preheat the broiler. In a small bowl stir together sandwich spread, Parmesan cheese and Italian seasoning. Spread 1 teaspoon sandwich spread mixture on cut side of each bun half; bias-cut each in half lengthwise. Arrange on a baking sheet. Broil 3 to 4 inches from heat for 2 to 3 minutes or until golden. Makes 3 to 4 servings.
Boil potatoes until soft. Drain; add oleo and mix well with mixer. Do not add milk. In 1 1/2 to 2-quart buttered casserole, layer with 1/2 of potatoes, sour cream and cheese. Repeat layers with cheese on top. Bake 30 minutes at 350°. Can be made ahead.
Mix meal, oil and eggs together until well blended. Add corn and milk. Blend. Add peppers, juice, onion, cheese, salt and sugar. Mix well. Pour in large iron skillet or oblong baking pan. Bake at 400° for 30 to 45 minutes, until nice and brown.
Cook macaroni; drain. Add vinegar and sugar, salt and pepper. Let stand 30 minutes. Stir occasionally. Drain off excess liquid. Add pepper, onion and mayo; chill.
Toast marshmallow. Put on graham cracker square. Put small square of Hershey bar on top of marshmallow. Add a "lid" of second graham cracker.
Place brisket in 9 x 13-inch pan (fat side down). Pour Pepsi so that it comes 2/3 up on beef. Sprinkle beef with dry soup and garlic powder. Cover pan during baking. Bake at 250° for 5 hours. After baking, cool completely. Cut against the grain. Reheat meat when ready to serve, either on rolls or alone.
Cook rice. Melt butter with chopped green onions and bell pepper in microwave. Add corn and Cheez Whiz; melt and stir. Add rice. Bake in baking dish at 350° for 30 minutes or microwave 10 minutes on High setting.
In large bowl toss chicken, onion, celery, parsley and pickles. Add chopped hard-cooked eggs, salt and pepper to taste and mayonnaise. Toss again until well mixed. For each serving, place on shredded lettuce. Sprinkle with paprika and garnish with tomato and parsley. Serves 8 to 10.
Pour butterscotch sauce onto bottom of pie crust; spread gently with back of spoon to cover evenly. Pour 1/2 cup cold milk into bowl. Add pudding mix; beat with whisk until well blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Stir Cool Whip and chopped toffee bars into pudding very gently with rubber scraper until mix is all same color. Spoon mixture into crust. Freeze for 6 hours or overnight. Let stand 10 minutes before serving. Add extra toffee pieces before serving.
Lightly mix together beef, oats, onion, water, salt and pepper. Shape into a loaf and place in a lightly greased shallow baking dish. Bake at 350° for 1 hour or until done. Serves 6.
Cook noodles; brown sausage and onion. Mix soups and water in pan. Mix all together. Put in oven at 325° until it bubbles.
Mix spices, onions, garlic and bell pepper with ground meat. Brown over medium heat.	Drain excess juice after browned. Remove from heat. Add soup, sauce, macaroni, cheese and water. Stir well	and bake at 450° for 1/2 hour.	Stir; bake another 1/2 hour until macaroni is done.
Add milk to Bisquick. Roll to 1/4-inch. Place on pizza pan. Spread with melted oleo. Scatter 1/2 sugar, then pineapple and rest of sugar, nuts and cinnamon. Bake 15 minutes in oven at 450°. Cut in wedges and serve hot.
Combine sugar, egg yolks, oil and hot water and mix well. Add flour and pineapple to creamed mixture. Fold in beaten egg whites. Add nuts and coconut. Pour into greased tube pan. Bake 1 1/2 hours at 350°. Mix 1/2 pound confectioners sugar and 1 cup pineapple juice. Pour over hot cake in pan. Turn out when cool.
Place orange juice and pineapple into a blender. Pour 4 ozs. (half) of Glucerna Shake into blender. Cover and mix for 15 to 30 seconds. Add sweetener, extract, remaining Glucerna Shake, frozen strawberries and ice cubes. Cover and blend on high until smooth. Serve immediately.
In a small saucepan, mix water and gelatin. Let stand 1 minute. Place over medium heat until gelatin is completely dissolved, stirring constantly. Pour into blender or Cuisinart. Add lemon juice and onion; cover and mix. Add mayonnaise, dill, paprika and drained salmon. Pour yogurt over all. Cover and mix until smooth.
Mix ingredients except rice or noodles. Cook all day in crock-pot. Serve over rice or noodles.
Place all ingredients in blender and blend until mixed well and smooth. Cook in double boiler or over medium heat until thick. This is very good on Pig in Blankets or baked ham. Hot!
Combine all ingredients except muffins; mix well. Spread mixture on muffin halves; cut each in four wedges. Place on cookie sheet and bake at 350° for about 10 minutes. Serve warm.
Rinse and drain escargot; pat dry. Wipe mushrooms and remove stems. Chop stems fine. Place mushroom caps on a baking sheet; place escargot in caps.
Pop the popcorn. Mix rest of ingredients and pour over popcorn. Bake for 1 hour at 200°.
Preheat oven to 350°. Pierce pie crust and place apples in pie crust. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Cut butter and 1/3 cup sugar together. Add flour, sprinkle over apples. Bake for 1 hour.
In large mixing bowl, combine Eagle Brand, peppermint extract and, if desired, food coloring. Fold in whipped cream. Turn into crust. Cover and freeze 6 hours or until firm. Garnish as desired. Freeze leftover.
Cream eggs and sugar. Add oil and blend well. Sift together flour, salt and soda. Add to egg mixture. Stir in nuts and apples. Bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes.
Mix eggs, sugar and lard. Add milk. Mix baking powder with flour. Mix all together. Let stand overnight in refrigerator. Roll out and cut around saucer. Wet edges with water; put in fruit and fold. Use damp fork around edges. Deep-fry in Crisco until brown and drain on paper towel. DO NOT STACK.
Preheat oven to 225°. Line a cookie sheet with lightly greased aluminum foil. In a clean bowl, beat egg whites until peaks are stiff. Add sugar slowly and continue to beat, adding vanilla and the cream of tartar and beat until stiff peaks form. Fold in chocolate chips and drop by teaspoonfuls onto cookie sheet. Bake for 1 hour.
In a serving bowl, combine yogurt, honey, lemon juice and cinnamon into a smooth dressing. Add carrots, raisins and pineapple to dressing and stir gently, but thoroughly, until salad is uniform. Cover and chill for a minimum of 15 minutes. Toss again before serving and drain liquid, if desired.
Mix dry ingredients. Add remaining ingredients. Mix well and bake in 9-inch square pan at 350° for 25 to 30 minutes.
Mix all ingredients except cheese. Pour one half of the batter in large iron skillet which has been greased and heated; sprinkle cheese over batter. Add rest of batter and bake corn bread at 400° until brown.
Combine raisins, water and soda. Let stand overnight. Add remaining ingredients. Put in 3 greased and floured 1-pound coffee cans. Bake for 1 hour and 15 minutes at 350°. Turn upside-down and shake out.
Combine sugar,	cocoa,	butter	and milk in a saucepan. Bring to a boil for 5 minutes. Remove from heat; quickly add oatmeal, peanut butter and vanilla. Stir and drop on wax paper or pour out in pan.
Dissolve jello into boiling water and pineapple juice. Chill until slightly thickened. Beat until frothy. Fold in pineapple, cottage cheese, mayonnaise and nuts. Chill until firm.
Melt butter in medium saucepan. Remove from heat, then dump all other ingredients in. Pour into 2 small unbaked pie shells or one (9 to 10-inch) pie shell. Bake at 350° for 30 to 35 minutes.
Blend cream cheese, worcestershire sauce, accent and onion together. Add 1/2 of chopped dried beef and form into a ball. Press remaining beef on outside.
Put water, butter and oil in pan. Bring to a boil. Pour over dry ingredients; beat until smooth. Add eggs and milk; mix well. Bake in greased 11 x 16 pan 18 minutes at 400°.
Combine all ingredients; mix well. Shape loaf into baking pan. Bake in 350° oven for 1 hour. This recipe will serve 4 people.
Combine all ingredients in a heavy saucepan; mix well. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook 5 minutes, stirring occasionally. Let cool; store in an airtight container in refrigerator. Serve over ice cream. Yields 1 1/2 cups. May substitute pecans for walnuts.
Mix together and cook in moderate oven 350° until sets, approximately 35 minutes or longer.
For batter, in a large bowl, stir eggs, milk and brown sugar. In another bowl, combine flour, baking powder and salt. Add flour mixture to egg mixture. Beat with a rotary beater until smooth. In an 8-inch skillet, heat cooking oil to 360°. Hold a funnel with 1/2-inch spout covering the bottom with your finger. Pour about 1/2 cup of the batter into the funnel. Remove your finger and carefully release the batter into the hot oil, starting at the center of the skillet and moving the funnel in a circular motion to form a spiral. Cook batter about 2 1/2 minutes or until golden brown. Using 2 wide metal spatulas, carefully turn the funnel cake. Cook about 1 minute more or until golden. Remove the cake from the skillet and drain on paper towels. Repeat with the remaining batter. If desired, sprinkle funnel cakes with powdered sugar or drizzle with Caramel Sauce.
Saute onions in margarine or broth until clear. Add flour; stir until light brown. Add broth and stir well. Add broccoli and carrots; let cook 25 minutes. Drain vegetables and save broth. Puree 1/2 of the vegetable mixture. Add pureed vegetable back to broth and whisk in to blend. Add milk while heating on low heat. Add vegetables that were not pureed. Heat to serving temperature.
Spray a 9 x 13-inch pan with Pam. Layer with hash brown patties. Mix remaining ingredients and layer with potatoes. Cover and bake at 350° for 45 to 55 minutes or until hot and bubbly.
Season chops with salt and pepper; grill over medium hot coals, basting with molasses (or ketchup) and teriyaki sauce.
Brown cut up chicken in a small amount of cooking oil. Remove chicken, then saute onion and green pepper until soft.
Blend all the ingredients together. Put into a baking dish. Bake at 350° for 30 minutes. Serve with crackers and/or vegetables.
Combine parsley, bacon, mayo and Worcestershire. Mix garlic powder and butter and spread this on bread. Spread parsley mixture on this at one end and roll slices up. Wrap in wax paper or Saran Wrap and twist ends closed. Refrigerate several hours. Can be made several days ahead.
Beat eggs at high speed 5 minutes. Slowly beat in sugar. Stir in pumpkin. Stir together flour, baking powder, salt, ginger, cinnamon and nutmeg. Fold into pumpkin mixture. Grease and flour a paper-lined 15 x 10-inch jelly roll pan. Spread mixture evenly in pan and sprinkle with nuts. Bake at 375° for 15 to 20 minutes.
Line casserole with aluminum foil. Place chicken in dish and coat each piece with mixture of all other ingredients except crumbs. Cover tightly. Leave in refrigerator overnight. Next morning, sprinkle completely with crumbs. Return to refrigerator. Remove one hour before cooking. Bake in 350° oven for one hour and fifteen minutes.
In small saucepan, cook garlic in olive oil. Combine in a large bowl with soup, water and vinegar. Chill for several hours. Add chopped vegetables just before serving. Add croutons for garnish. Serve cold. Makes 6 1/2 cups.
Add salt to water; bring to boil. Add grits slowly, keeping water at a brisk boil. Cover and cook slowly for about 1 hour or until grits are soft, stirring occasionally. Remove from heat. Stir in butter and milk, then cheese, garlic and Worcestershire sauce. Cool to lukewarm. Beat in eggs and pour into greased 2-quart casserole. Bake at 350° for 1 hour.
Preheat oven to 350°. Cream the margarine and 1/2 cup brown sugar. Blend in 1 cup flour, oatmeal, salt and soda. Press into bottom and sides of a greased 9-inch square baking pan. Bake for 10 minutes.
Select large, firm berries of deep red color. Wash and remove the hulls. Weigh the berries and add an equal weight of sugar. Mix the berries with the sugar, using a wooden spoon and lifting the berries gently to avoid crushing them. Place the berries and sugar at once over the fire. Bring to boiling point as soon as possible and boil rapidly for 8 minutes. Seal in clean jars. By this method, the berries keep their shape and the finished product has a clear rich color.
Stir the flours together and set aside. Combine the molasses, water and yeast. Add 8 ounces (225 grams) of the flour mixture. Stir vigorously for 3 minutes. Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour. Stir the milk powder, caraway seed, salt and butter into mixture. Gradually add remaining flour to mixture. When dough is too stiff to mix by hand, transfer the dough to a mixer fitted with a dough hook. Continue adding flour until dough is stiff but slightly tacky. Knead for 5 minutes on low speed.
Cut banana in 4 pieces. Combine banana, pineapple, strawberries, yogurt and honey in a blender or food processor. Whirl until smooth. Fill 6 ounce paper drinking cups or plastic popholders with mixture. Place a wooden stick in each. Freeze. Makes 8 pops.
Combine shrimp, rice, celery, olives, pepper and onion in large bowl. Cover and chill. Before serving, stir together salt, pepper and mayonnaise. Toss with shrimp mixture. Spoon shrimp onto lettuce. Garnish with tomato wedges. Serve with French dressing and lemon wedges.
Saute onion in butter. Add soup, plus 1/2 can of water from each can. Let simmer for about 15 minutes. Add crawfish tails and pepper to taste. Serve over rice.
Mix together by hand and pinch off enough to roll into a ball the size of a medium marble. Bake	on ungreased cookie sheet about 7 minutes at 375°. This recipe makes a "slew" of tasty bites. If you wish, you may use mild sausage.
Pound flour, salt and pepper into steak. Brown steak in oil on both sides; bake at 350° for 1 1/2 hours. Makes 4 servings.
Wash grapes. Put in a flat tray and put it in the freezer for 1 hour. Remove from the freezer. Roll in sugar. Serve frozen.
Quarter unpeeled orange. Remove seeds. Slice orange to thick slices. In a large kettle combine first three ingredients and 2 cups water. Bring to a boil and simmer 10 minutes. Add sugar and bring to a rolling boil, stirring constantly. Continue cooking and stirring until thickened and clear. Remove from heat and add Certo. Skim off the foam. Pour into hot, sterile jars and seal.
Combine sugar, walnuts and egg. Spread thinly on greased jelly roll pan. Bake in moderate oven for 18 to 20 minutes at 350°. Cool to room temperature and crush. Sprinkle half of crumbs in bottom of 8 x 8 x 2-inch pan. Combine pudding mix, sour cream and milk; beat on low speed of electric mixer 1 to 2 minutes. Fold in sliced bananas. Spoon over crumbs in pan; top with remaining crumbs. Chill several hours. Cut in squares. Serves 9.
Combine flour and sugar. Cut in margarine. Add nuts. Press into a 9-inch spring-form pan. Bake at 350° for 10 minutes. Cool. Gradually add lemon juice to Marshmallow Creme, mixing until well blended. Stir in strawberries. Fold in whipped cream. Pour over crumb crust and freeze. Makes 8 to 10 servings.
Finely chop the onions and dried beef. Mix cream cheese, and add 1-2 Tbsp. worchester sauce to taste. Sprinkle in some dried beef. In a soup bowl, firmly pack the bottom and 1/2 side of the bowl with the dried beef. Add the mixture. Refrigerate. When ready to serve, get a plate to serve the cheeseball on. Turn the bowl upside down and gently have the cheeseball come on to the plate. Serve with crackers of your choice.
Mix Jell-O as directed and add pineapple, strawberries and bananas. Pour 1/2 of contents in pan and congeal. Next, spread sour cream over this and pour rest of Jell-O over top. Let congeal and serve.
Place chicken in casserole. Arrange broccoli over chicken. Mix mayonnaise, milk, soup, lemon juice and curry powder. Pour over chicken. Spread buttered crumbs on top. Bake at 350° about 30 minutes until mixture bubbles.
Cut top but don't peel eggplant; remove pulp leaving 1/2 inch shell. Parboil shell 3 minutes. Combine chopped pulp with meat, crumbs and seasonings. Stuff the eggplant with meat mixture. Replace top with toothpicks. Brown green pepper, celery, onion and garlic. Add tomatoes. Season and simmer for 15 minutes. Pour sauce over and around eggplant in baking dish. Bake at 350° in oven for 1 hour. Serves 6.
Blend soup, milk and dash of pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, onion, soup mixture and cheese. Dot top with butter. Sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover, bake 15 minutes more or until done. Makes about 4 cups or 8 servings.
Just combine all ingredients and beat well. Fry in thin cakes in hot grease just until brown on both sides. Fill with your favorite filling.
Line bottom and sides of buttered 9-inch pie plate with wafers. Spoon ice cream into wafer shell, sprinkle 1/2 cup of chopped candy between ice cream layers. Freeze for at least 2 hours.
In 2-quart microwave-safe bowl, combine kiwi fruit, sugar, lime juice and pineapple. Microwave on High for 11 1/2 to 16 minutes or until mixture comes to full rolling boil, stirring every 2 minutes. Stir in liquid pectin. Microwave on High for 2 to 3 minutes or until mixture comes to full rolling boil; continue to boil for 1 minute. Skim foam, stir in food color. Spoon into 5 clean, hot 8-ounce jars; screw lids on firmly. Cool several hours. Store in refrigerator up to 3 weeks or in freezer up to 3 months. Makes 4 1/2 cups.
Heat oven to 375°. In medium skillet over medium-high heat, stir-fry shrimp, garlic, parsley and hot pepper sauce in oil for 1 minute. Remove from heat. Remove dough from can in rolled sections; do not unroll. Cut each roll into 12 slices. Place, cut side down, 1 inch apart on an ungreased cookie sheet. Press half of each dough slice to flatten. Place about 1 teaspoon shrimp mixture (or 1 large shrimp) on flattened half of each slice. Fold remaining half of dough over shrimp; do not seal dough. Sprinkle with Parmesan cheese. Bake at 375° for 10 to 13 minutes or until golden brown. Serve with cocktail sauce. Makes 24 appetizers.
Combine first 4 ingredients in an 8-inch square baking dish. Pour dressing over vegetables, tossing to coat. Cover and chill 8 hours. Drain, reserving dressing. Arrange vegetables over lettuce. Serve with reserved dressing.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and lemon juice. Add gelatin and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted butter together. Pack 2/3 of mixture on bottom and sides of a 9 x 13 x 2-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Serves 12 to 16.
Sift together Softasilk, sugar, baking powder, soda and salt. Add shortening, 1/2 of the buttermilk and bananas. Beat for 2 minutes. Add remaining liquid with the eggs. Fold in nuts. Pour into greased and floured 13 x 9-inch pan or two 9-inch layer pans. Bake at 350° for 30 to 35 minutes.
In double boiler or heavy saucepan, put milk and marshmallows. Cook on low heat until marshmallows melt. Remove from heat and add Hershey bars. Stir until candy melts. Cool well and fold Cool Whip into chocolate mixture and pour into crust (cold). Refrigerate.
Blend soups with half and half. Heat and add crab meat, shrimp and the sherry. Serve immediately.
Butter bottom of roasting pan. Coat pork chops with flour and fry until brown. Put chops in roasting pan; put apple pie filling and cinnamon on top of chops. Bake at 350° until done.
Mash bananas with a fork; measure one cup. Beat together the sugar, peanut butter and margarine; beat in egg and mashed bananas. Combine oats, flour, baking powder and salt; stir into banana mixture until well combined. Stir in raisins. Drop by heaping tablespoonfuls onto a cookie sheet coated with a cooking spray. Shape cookies with the back of a spoon. Bake at 375° for 12 to 14 minutes until lightly browned. Makes 18 cookies.
In large mixing bowl, combine cream cheese and peanut butter. Beat at medium speed until light and fluffy. Gradually and gently add whipped topping and confectioners sugar. Continue beating until smooth. Spoon filling into pie crust. Freeze 8 hours or overnight.
Mix cake mix, water, oil and eggs. Beat 300 strokes by hand, then add nuts and coconut. Mix well. Bake in 3 round pans at 350° for 35 minutes.
Note: You can use the cocoa if you wish, but this will overwhelm the spices, so you will need to choose whether you wish to use the cocoa.
Combine all ingredients except 1/2 cup cheese and 1/2 can onions. Bake covered at 350° for 30 minutes. Put on onions and cheese and bake for 5 minutes uncovered.
In boiling water, simmer squash for 5 minutes. Drain and return to pan. Add onions and cheese. Cover and set aside. Prepare Rice-A-Roni according to directions on box. Add to squash mixture. Butter a 13 x 9-inch pan and pour in mixture. Bake at 375° for 25 minutes until lightly brown.
Cook spaghetti until tender. Drain and rinse. In a skillet melt butter and saute onions. Add liquid from mushrooms and stir in soup, milk, mushrooms, green pepper, meat, cheese, and spices. Put spaghetti in buttered 9 x 13 baking dish. Pour sauce over top. Sprinkle with parmesan cheese. Bake at 325° for 30 minutes.
Whip egg whites. Set aside. Cream butter and sugar. Add egg yolks. Mix soda and water with buttermilk. Add alternately with flour to the creamed mixture. Blend in beaten egg whites and flavoring. Cook at 350° for 25 to 35 minutes. Makes 3 layers or a 9 x 13-inch sheet cake.
Split 6 English muffins to make 12 pieces. Mix remaining five ingredients. Spread on muffins. Chill for 1 hour. Cut each muffin into six "pie" pieces. Bake at 350° until golden brown.
Preheat oven to 325°. Combine flour, baking soda and salt. Set aside. In small pan, combine butter, sugar and water. Bring just to a boil and remove from heat. Add 6 ounces of chocolate chips and vanilla. Stir until smooth and melted. Transfer to large bowl. Add eggs, one at a time, beating well after each. Gradually blend in flour mixture. Stir in remaining chocolate chips. Cooking time: Greased 9-inch square pan 30 minutes or greased oblong pan 25 minutes.
Mix sugar and cracker crumbs. Heat butter and peanut butter over low heat until melted; stir in crumb mixture. Press in ungreased baking pan, 8 x 8 x 2-inches.
In a large bowl beat eggs, then add tomato sauce. Stir in bread crumbs, onions and garlic. Crumble in the beef, add salt and pepper. Add cheese or pickles if desired. Great to fry or to cook on the grill in the summer.
Mix together chicken, soup, sour cream and poppy seed. Top with crushed crackers and melted margarine. Bake at 350° for 20 to 30 minutes.
Cook sausage (without casings) on high; add onion and cook. Add tomatoes, chicken broth and basil; bring to boil; and add orzo and salt and pepper to taste. Lower heat and simmer 20 minutes. Drain off any excess fat.
Mix all ingredients well. Never stir while cooking. Cook 5 minutes after candy starts to boil. Remove from heat. Add 1 tablespoon butter and vanilla. Beat until glossy and creamy. Pour on platter. Cut when cool. Can add 1/2 cup peanut butter or 1/2 cup pecans.