HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 1 cup of sugar over cabbage, green pepper and onion. Put in covered bowl and refrigerate overnight. Pour vinegar, oil, salt and seed over mixture without stirring. Refrigerate at least 4 hours or overnight, then mix and serve.
Preheat oven to 300°. Mix dry ingredients together. Drain fruit cocktail; reserve juice. Add eggs to juice; beat well. Drain pineapple; dispose of juice. Add egg mix to dry mix; mix well. Add fruit and mix well. Pour into ungreased 9 x 13-inch pan. Bake 1 hour. Mix 1 1/2 cups sugar, milk and butter together. Bring to boil and add vanilla. Pour over all ready cut cake. Serve.
Heat bacon fat in skillet and brown venison on both sides. Add celery and onions; brown. Add Worcestershire sauce and tomatoes; cook 1 to 2 hours, until tender. Cook noodles, drain and serve with meat.
Cook apples or peaches with sugar on low until there is no juice. Using biscuit dough for crust, roll out small amount, then fill with cooled fruit. Close with fork and deep fry.
Beat eggs just to blend. Add cream. Sift in dry ingredients; beat with rotary beater until batter is smooth. Let stand for 2 hours to allow batter to thicken. Heat griddle to 375° or until water "dances" when dropped onto it. Butter lightly. Beat batter again. Drop 2 tablespoons of batter for each pancake. Turn when brown. Fill each pancake with strawberries and roll up. Arrange 3 on each serving plate. Sift powdered sugar over all and top middle pancake with whipped cream. Garnish with a "perfect" strawberry on top. The pancakes themselves, without the filling, are good with just strawberry butter.
Brown meat and onion. In separate pan, place 1 tablespoon shortening, celery, lemon juice, vinegar, Worcestershire sauce, catsup, brown sugar and mustard. Cook 1/2 hour. Combine with cooked meat.
Saute onions in butter until tender. Blend in flour. Add broth, milk, sauce and seasonings. Cook until smooth and creamy. Stir in other ingredients except cheese and spoon into 2-quart casserole. Sprinkle with cheese. Bake at 350° for 30 minutes.
Sift flour, sugar, cocoa, cream of tartar, soda and salt in mixing bowl. Add shortening and 2/3 cup of milk and vanilla. Beat until well blended. Add egg, unbeaten, and blend well. Then add remaining milk and beat about 1 minute. Put in loaf pan and bake 30 to 40 minutes at 350°.
In a large bowl of electric mixer, combine all ingredients and beat just until blended. Spread mixture in greased 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Cool and cut into 1 1/2-inch squares. Enjoy!
Brown pork chops on both sides in a heavy skillet. In a 2 quart casserole dish place rice, water and soup. Lay chops on mixture	and top each	with sliced onion, strips of bell pepper and sliced tomatoes. Season to taste. Cover and bake 1 hour at 350°. Serves 4.
Cut sirloin across grain in 1/8-inch slices. Sprinkle with flour and mustard.
In saucepan, blend cornstarch and water. Add remaining ingredients. Cook and stir over medium heat until mixture thickens and boils. Chill. Makes 2 cups.
Mix all the ingredients together. Using Bundt pan start with batter. Layer the batter, then apples. Sprinkle with cinnamon and sugar. Then repeat the layering of ingredients. Bake at 350° for 1 1/2 hours in a greased and floured Bundt pan.
In large bowl, combine sweetened condensed milk and water. Add pudding mix, beat well. Fold in Cool Whip. Spoon 1 c. pudding mixture into a 2 1/2 q.t bowl. Layer with wafers, banana and pudding. Repeat layering twice, end with pudding. Chill thoroughly.
Mix saltines with salt and pepper to taste. Pound filets to 1/4-inch thickness. Dip in beaten egg, then in saltines. Let set for 15 minutes. Fry in butter until brown. Mix together soup, 2 cans milk and garlic salt to taste. Put filets in pan and pour sauce over. Bake at 325° for 2 hours in oven or on simmer in an electric frypan. Serve with rice or noodles.
Put 1 package cheese in baking dish. Add egg to taco sauce. Mix and layer over cheese. Put second package of cheese on top. Bake at 350° approximately 15 minutes. Serve with chips as snack.
In a large mixing bowl combine all ingredients and mix with hands for a good blend. Shape into 1 large loaf or 2 smaller ones. Bake at 350° for 1 hour and 15 minutes.
Soften cream cheese to room temperature and then beat until fluffy. Gradually add milk while mixing. Blend well. Add lemon juice and vanilla. Pour into prepared crust and chill for 2 hours in refrigerator (do not freeze). Add cherry pie filling to top. Keep in refrigerator.
Mix the first 5 dry ingredients together in a 9 x 13-inch pan. Do Not Grease. Pour liquids on top and stir until moist. Bake at 350° for 35 to 45 minutes.
Mix dry pudding mix, Tang and fruit juices. Stir in fruit. Chill well before serving.
Sift flour, baking powder and salt together in large mixing bowl. Cut shortening into flour mixture with 2 knives or a pastry blender, until mixture looks like meal. Add milk to flour mixture; stir quickly with fork just enough to make a soft ball. Put dough on lightly floured board or wax paper and knead 6 or 8 times, forming a ball. Roll dough 1/4-inch thick for crusty biscuits and 1/2-inch for soft biscuits. Cut with floured cutter. Bake at 425° to 450° for 12 to 15 minutes.
In a 9 x 13 pan, layer graham crackers. Mix pudding and milk and fold in Cool Whip. Put half of mixture on top of graham crackers. Add another layer of graham crackers. Put another layer of mixture on top of graham crackers. Cover with Saran Wrap and refrigerate overnight. Top with chocolate Cool Whip and serve.
Pour boiling water over dates; let stand. Cream oleo, sugar and egg. Add water and dates to creamed mixture. Add flour sifted with soda and salt, vanilla and nuts. Pour into bread loaf pan. Bake at 350° for about 1 hour. Wrap in foil 1 day before slicing.
Combine liquid ingredients. Combine and mix dry ingredients; add liquid to dry and mix only until moistened. Do not overmix. Fill greased or paper-lined muffin cups and bake in a preheated 350° oven for 15 to 18 minutes. Makes 12 to 15 muffins.
Mix all ingredients together to make a batter. Put oil in electric skillet about 1/2-inch deep. Pour batter in a circle from a funnel or spouted pitcher. Turn once. Remove from oil to paper towel to drain and sprinkle top with powdered sugar.
Mix all ingredients except cheese and cook 1 hour in 300° oven. When almost done, sprinkle cheese on top and let melt.
Cream together butter, sugar and brown sugar. Add remaining ingredients. Mix and drop on ungreased pan. Bake at 350° for 10 minutes or until brown.
Combine all ingredients except water in small bowl (mix may be stored in airtight container). Place 1 tablespoon mixture in serving mug. Fill with water. Stir to blend. Heat on full power for 1 1/2 to 2 minutes or until heated through and temperature of 190° is reached. Yields 14 (6 ounce) servings.
Combine ingredients in a 2-quart baking dish. Cover and bake at 350° for 1 hour. Check rice as it bakes to see if more liquid is needed. If so, add a little water.
Tear up bread and place in a greased 9 x 13-inch baking pan. Brown and drain sausage. Cut links in slices. Spoon sausage over bread. Sprinkle with grated Cheddar cheese. Beat together eggs, milk, mustard, salt and pepper. Pour over mixture. Bake at 350° for 35 to 40 minutes. Can prepare the night before.
Mix all ingredients together. Pour into pie shell and cover with top crust. Bake at 350° for 30 to 35 minutes or until done.
Soften cheeses at room temperature and cream together. Add chopped green peppers and garlic salt. Add hot sauce, Worcestershire sauce and barbecue sauce by drops and flavor to taste. Form into ball and roll ball in chopped nuts. Refrigerate an hour or so, or until firm. Serve with crackers of choice. You may add any ingredients you like or change it in any way to obtain the flavor you desire.
Cream shortening and sugar. Add mashed bananas. Add salt, soda and flour to this mixture. Bake at 350° in greased loaf pan for 1 hour.
Beat until smooth. Pour in pie crust. Bake 15 minutes at 425°, then 45 minutes at 325° to 350°. Makes 2 deep or 3 regular pies.
Blend cookies and margarine. Press into 9 x 13-inch greased pan. Slice ice cream. Cover with cookie mixture. Sprinkle pecans over ice cream and freeze.
Mix flour, sugar and yeast in a large bowl. In a small bowl, mix egg, oil and water. Add to flour mixture. Fill greased muffin tin 2/3 full. Bake at 400° for about 20 minutes. Mix will keep in refrigerator for a week if tightly covered, but leave enough room to rise.
Preheat oven to 350°. Grease 2 heart shaped pans, line bottom with waxed paper and dust with flour. Stir together boiling water and cocoa until smooth, set aside. Cream shortening and sugar in large bowl, blend in eggs, vanilla and salt. Stir baking soda into the buttermilk. Add cocoa/water mixture. Combine with other ingredients and blend thoroughly. Pour into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes. Remove from pans and cool completely. Frost with fudge frosting and pipe edges with pastel frosting.
Mix up all ingredients. Put in refrigerator for 1/2 hour. Take out and shape into 1 or 2 balls. Roll in crushed nuts.
Whip cream until slightly stiff. Add 1/4 c sugar and capful of vanilla and 2 tsp of chocolate. Put layer of crackers on a plate. Cover with cream. Alternate layers of crackers and cream. Cover top and all sides of cake and drizzle chocolate syrup over all.
Place all ingredients in 1-quart casserole. Cover. Microwave on High for 4 minutes. Stir. Continue cooking 4 more minutes. Rest for 5 minutes.
Butter 2 cookie sheets. Combine sugar, salt, allspice and cinnamon. Stir in water and corn syrup. Cook over medium heat until 235° on candy thermometer (soft ball water test). Add nuts and vanilla; stir until thickens. Coat pecan halves; place on cookie sheets and separate pieces.
Pour water over oatmeal and butter. Let stand for 20 minutes. Add sugar, brown sugar, baking soda, flour, eggs, salt, cinnamon and vanilla to mixture. Place in 9 x 13-inch pan. Bake at 375° for 25 minutes. In a pot, melt butter. Add brown sugar, cream, coconut and nuts. Simmer. Pour over the cake and then bake for an additional 5 to 10 minutes.
Heat oven to	400°. Grease muffin pans. Beat egg; stir in	milk and oil. Mix in remaining ingredients until flour is moistened.	Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown.
Mix together sugar, cocoa, margarine and milk. Boil 1 1/2 minutes. Remove from heat. Add peanut butter, oatmeal, nuts, raisins and vanilla extract. Drop by spoonfuls on wax paper and let cool.
Mix first 3 ingredients and pour into 8 x 8-inch baking dish. Bake at 375° for 20 minutes. Beat together next 3 items and spread over cooled crust. Make pudding, using 3 cups milk and pour over cheese mixture. Top with Cool Whip and sprinkle with chopped pecans.
Combine milk, soup, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Place in 8 x 12-inch baking dish. Bake, covered, at 375° for 20 minutes.
Mix together; pat into t-bone steak shape, 1 inch thick. Broil 8 to 15 minutes at 500°. Turn once. Makes 6 steaks.
In double boiler combine first 4 ingredients. Bring to a rolling boil. Remove from heat. Let cool for 5 minutes. Add oatmeal, peanut butter and vanilla to mixture. Drop on wax paper with teaspoon. Let cool.
Combine all ingredients in shaker. Shake well and serve. It is best if you shake dressing before each use.
Beat first 4 ingredients until light and fluffy. Mix dry ingredients and add alternately with 1 cup milk. Add 1 teaspoon vanilla. Bake in greased, floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients together. Grease and flour tube pan. Pour mixture into pan. Bake at 350° for 1 hour.
Mix and place in dish and add blotter paper (cut into shapes like trees, etc., if desired).
Mix cake mix, 2 eggs and melted margarine. Pour into a 9 x 13 x 2-inch pan; spread evenly. Mix cream cheese, sugar and 2 eggs well. Spread over cake batter. Sprinkle chopped nuts on top. Bake at 350° for 45 to 50 minutes.
Combine sugar and cornstarch in saucepan. Add corn syrup, salt, margarine and water. Stir to combine. Bring to a boil over medium heat, stirring constantly, and cook until sugar dissolves. Continue cooking to hard ball stage, 255°, or until a small amount forms a hard ball when tested in very cold water. Stir gently until vanilla is well blended. Pour into well buttered 9-inch square pan. Let stand until cool enough to handle. Pull until taffy has a satin-like finish and light color. Pull into long strip, 1/2-inch wide. Cut in 1-inch pieces with scissors. Wrap individually in waxed paper.
In medium-size pan, bring the milk to a boil. Drizzle the rice in slowly so that the milk continues to boil. Add sugar, cinnamon, salt, rind and butter; stir occasionally. Boil, uncovered, for about 5 minutes. Remove the rind and cinnamon stick and pour the mixture into a 2-quart bowl or individual dishes. Sprinkle lightly with cinnamon. Serve with a dollop of light cream. Serves 6 to 8.
Soften cream cheese with electric mixer. Stir in remaining ingredients with a fork. Chill mixture overnight for at least 4 to 5 hours. Form into a ball or log and roll in chopped nuts. Garnish with red cherries or parsley.
Saute vegetables in broth until tender. Stir in soup and 2 cups cheese. Stir until cheese melts. Garnish with parsley.
Cream Crisco; add sugar and the egg, well beaten, then the molasses and hot liquid. Mix the sifted dry ingredients, spoon onto a warmed, greased pan and bake eight to ten minutes in a moderate oven.
Layer broccoli and chicken in dish. Mix together soup, mayonnaise, cheese, curry powder and lemon juice and pour over broccoli and chicken. Bake at 350° for 40 minutes.
Soften cheese and oleo. Blend until smooth, then add sugar, flour and vanilla. Blend until smooth. If not moist enough, take juice from apples and add to cream mixture.
Cook pasta according to package directions, omitting salt and fat. Set aside. Melt 1 tablespoon light butter in a large skillet over medium-high heat. Add chicken, and cook 2 minutes on each side or until lightly browned. Stir in sherry and 1/2 cup water. Cover, reduce heat to low, and simmer 20 minutes or until done. Drain and reserve liquid. Cut chicken into 1-inch pieces; set aside. Melt remaining 1 tablespoon light butter in skillet. Saute onion and mushroom over medium-high heat 5 minutes or until tender. Stir together flour and 1/2 cup broth. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet. Cook, stirring often, over medium-high heat until thickened. Remove from heat. Stir in chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan, and pepper. Spoon mixture into lightly greased 13x9 inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs. Bake at 350° for 30 minutes or until thoroughly heated. Yield: 8 servings. Prep: 45 minutes. Bake 30 minutes.
Cook until thickens, 1 to 2 hours. Makes 3 to 4 pints.
Combine all ingredients. Pile lightly in small baking dish. Sprinkle with 2 ounces shredded American cheese, then 1 cup crushed potato chips. Bake at 450° for 20 minutes.
Boil and chop or dice chicken. Put a little chicken on wrap. Sprinkle some cheese and a little barbecue sauce on top. Roll up burrito wrap. Place burrito in sprayed baking dish. Repeat until wraps are done. Pour cream of chicken soup over burritos. Sprinkle with cheese. Sprinkle chili powder on top. Bake at 400 degrees for 15 or 20 minutes.
Grate the potatoes and onions on the fine side of a grater or through a blender with a little water. Add the eggs and mix well. Add the matzo meal, salt and pepper and mix again. Heat the oil in a frying pan and add the mixture, one tablespoon at a time, into the pan. When the latkes are golden brown, turn them over and brown the other side. Serves approximately 20.
In skillet, saute onion and garlic in butter over medium heat. Add ground beef and brown. Mix in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup and simmer, uncovered, 10 minutes. Add sour cream and heat thoroughly. Serve over hot noodles and sprinkle with parsley. Serves 4 to 6.
Combine sugar, milk and butter. Stir over medium heat until sugar dissolves. Cook to firm ball stage (drop small amount in cold water to test). Remove from heat and add peanut butter, marshmallow cream and vanilla. Beat until it starts to thicken. Pour into greased pan. Cool; cut into squares.
Heat oven to 350°. Mix everything but coconut and nuts; add them last. Pour into greased pan and bake 25 to 30 minutes or until done. When cool, frost with Chocolate Icing.
Mix pretzels, butter and 3 tablespoons sugar. Press into a 9 x 13-inch baking dish. Bake at 375° for 10 minutes. Cool completely.
Combine broth, chicken, eggs, soup, salt and pepper. Mix flour and milk. Dot bottom of 3-quart baking dish with oleo. Pour in batter. Spoon chicken mixture over batter. Bake at 350° for approximately 40 minutes.
Melt butter, mix with flour and nuts. Bake 20 minutes at 350° or until golden brown. Cool.
Cut meat in 1/4-inch strips. Brown in hot margarine. Add onion and garlic salt; cook until onion is tender. Combine remaining ingredients except noodles. Add to meat. Heat through, but do not boil. Cook 4 ounces noodles in large pot. Drain. Serve sauce over noodles. Serves 4 to 5.
The next day combine pineapple juice and flour. Add beaten egg, sugar and salt. Cook until thick. After cooling this, spread it over the Jell-O mixture that has chilled overnight. Add Cool Whip and whipped cream cheese which have been mixed together. Sprinkle grated cheese over the top of this mixture.
Cook beef and onion together until brown and onion is tender. Add spaghetti sauce and pour mixture into ungreased 13 x 9-inch pan. Arrange cheese over top. In same bowl, combine eggs, milk, oil, flour and salt. Mix with mixer until smooth. Pour batter evenly over cheese in pan. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes.
Blend milk, vanilla, eggs, sugar and baking mix in blender on high for 20 seconds. Add cream cheese. Blend on high 2 minutes. Pour into greased pie plate. Bake at 350° until center is set (about 35 to 40 minutes). Cool. Spread topping of fruit (like strawberry or blueberry).
Roll lamb in flour and brown with about 3 tablespoons butter for about 15 minutes. Remove from pan and drain on paper towel.
Thoroughly blend all ingredients. Press into loaf dish, 9 x 5-inches, or a 9-inch round baking dish with inverted custard cup in center. Microwave at High (100%) until internal temperature reaches 150°, for 11 to 15 minutes. If using oven other than Sharp Carousel, rotate meat loaf once or twice during cooking. Let stand for 3 to 5 minutes.
Fry sausage to golden brown and drain well. De-stem mushrooms (save stems). De-gill and discard gills. Chop stems coarse and reserve. Saute chopped stems in olive oil. Add garlic, onion, basil and oregano; cook until mushrooms and onions are translucent. Combine sausage, beaten eggs, mushroom mixture, bread crumbs and Parmesan cheese. Place mushrooms in 9 x 13 pan and stuff with mixture. With remaining mixture, sprinkle pan generously using the entire mixture. Add shredded Mozzarella on top and bake at 350° for 30 minutes.
Fry sausage and hamburger until well done. Drain grease. Put in crock-pot. Cut up Velveeta cheese and put in crock-pot. Add onion and Ro-Tel. Put lid on pot and let cook until all is melted.
1. Mix crab meat with mashed boiled eggs. Add 1/2 c. bread crumbs, Worcestershire sauce, Tabasco, Salt, Dressing, and Mayonaise. 2. Put into crab shells, Cover with remaining 1/2 c. crumbs and melted butter. Bake 15 minutes in moderate oven (350°).
You can use this sauce to baste chicken as you grill it or place 4 to 6 boneless, skinless chicken breasts in a 2-quart greased casserole and cover with sauce. Bake, covered, at 350° for 1 hour. Delicious!
Put chicken into a bowl. Put marshmallow cream into microwave safe bowl and microwave until melted. Mix with softened cream cheese, stir in pineapple juice, pineapple chunks, walnuts and chicken. Chill in refrigerator. Garnish with watermelon, apples, etc. This is so good.
Mix cooked, drained meat and undiluted soups. Place in 2 quart casserole dish. Top with frozen tater tots. Bake at 375° for 35-40 minutes, or until meat mixture is bubbling and potatoes are beginning to brown.
Melt shortening and stir in sugar. Add unbeaten egg and beat until well blended. Sift together flour, salt and baking powder; stir into first mixture. Blend in vanilla, oats and raisins. Drop by teaspoons onto greased baking sheet. Bake at 350° for 15 to 20 minutes. Remove to wire rack to cool. Makes about 5 dozen cookies.
Stir 2 teaspoons honey into 2/3 cup lukewarm water. Sprinkle yeast over mixture. Set aside for 10 minutes. Combine 3 tablespoons honey with 2/3 cup warm water and combine with yeast mixture. Stir into flour. Add salt, wheat germ and 1 1/3 cups warm water. Dough will be sticky. Pour dough into a nonstick loaf pan. Smooth top with wet spatula. Allow to raise to top of pan. Bake at 400° for 30 to 40 minutes. Cool 10 minutes on a rack, then turn out of pan. Cool before slicing.
Cream butter; add sugar and flour. Add eggs one at a time. Add milk and then vanilla. Mix well. Pour in unbaked pie shell. Bake at 450° for 10 to 15 minutes, then reduce heat to 350° and cook an additional 25 to 30 minutes.
Melt butter; stir in flour. Gradually stir in milk, cream, broth. Cook stirring constantly over low flame until sauce is smooth and thick. Stir in cheese, salt, paprika, mushrooms, and onion. Stir until cheese is melted. Fold in chunks of crab. Pour into greased 2 quart casserole; top with bread crumbs. Place in 400° oven and bake for 10 -12 minutes or till top brown. Yield: 4 to 6 servings.
Cook lasagna noodles according to package; let cool. Shred cheese. Cut sausage to make 8 (2-inch) pieces; cut lengthwise 3/4 of the way through. Add a small amount of cheese into sausage. Lay out lasagna noodles and roll one sausage per noodle. Place in baking dish, cover with sauce and cheese. Bake at 350° for 1 hour.
In small saucepan, combine all ingredients except yogurt; mix well. Bring to a boil over medium-high heat. Boil 8 minutes without stirring. Cool to room temperature. Add yogurt; blend well. Makes about 1 cup. Serve over warm cakes. Portions 1/9 of a cup, calories: 90; fat: 0.
Slice potatoes 1/4-inch thick slices or thinner. Slice onions. Chop or press garlic. Brown potato slices in a skillet with a little olive oil until lightly browned on both sides. Add in onions. Add in garlic. Simmer until onions and garlic have loosened. Slowly add cream, allowing cream to heat as added. Cover skillet. Allow cream to reduce; add salt and pepper to taste.
Cream margarine and sugar in large mixing bowl. Beat eggs in separate bowl. Then add eggs and other ingredients. Mix very well. Pour into unbaked pie shell. Bake for one hour at 300°.
*Or use 3 teaspoons rum flavoring in place of vanilla and almond extracts.
Combine first 5 ingredients in large bowl. Stir in pecans and 2 teaspoons orange rind. Set aside. Combine the eggs, orange juice and mayonnaise into a small bowl; mix well. Stir into dry mixture until flour is just moistened. Fold in cranberries. Spoon into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 minutes. Cover with foil and bake additional 10 minutes. Cool on wire rack.
Mix milk and lemon juice. Add Cool Whip and pineapple. Pour into pie crust. Chill 2 to 3 hours before you serve.
Mix soup, sour cream and cheese. Pour over vegetables, then add chicken. Top with Ritz crackers and butter. Put in 2-quart casserole dish and bake at 350° for 20 minutes.
Mix all ingredients together in large bowl. Marinate at least 8 hours before serving. A good diet salad.
Bake the German chocolate cake according to directions in a 9 x 13 pan. While the cake is still warm, punch holes in the cake with a straw or the end of a wooden spoon. Pour Eagle Brand milk over the top of the cake. After cake has cooled, pour on the caramel topping. Spread on the Cool Whip for the topping. Sprinkle the Heath pieces on top. Let set in refrigerator overnight.
Cut bread loaf in half. Roll each half into a square. Sprinkle with garlic powder and pepper.