HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cabbage into 6 wedges. Remove core. Cover and cook 10 minutes in small amount of lightly salted boiling water. Drain well and carefully place wedges in greased 2 quart shallow baking pan. Saute pepper and onion in butter until tender; add tomatoes, salt, pepper, and sugar to mixture. Simmer for 3 minutes. Pour over cabbage. Bake 20 minutes at 350°. Sprinkle cheese on top and bake until cheese is bubbly.
Preheat oven to 350°. Beat eggs in a large bowl until fluffy. Add other ingredients, using a wooden spoon. Mix until even or around 50 strokes. Bake for 50 minutes at 350° (325° if glass pan). Cool, then serve or frost.
Boil potatoes and bacon and celery until tender. Remove bacon. Add salt and pepper. Thicken with cornstarch or oil and flour mixture. Serve with cornbread.
In large skillet, combine sugar, grated rind, orange juice and butter. Heat, stirring occasionally, over moderate heat until blended and smooth. Add potatoes and simmer, uncovered, for 20 minutes. Baste and turn potatoes occasionally to glaze evenly.
Place ground beef in bottom of casserole dish. Sprinkle on onion soup mix and spread undiluted mushroom soup on top. Top with desired amount of cheese. Line Tater Tots in a single layer over cheese. Bake at 400° for 10 minutes. Reduce to 300° and bake for 30 to 35 minutes more.
In large bowl mix 2 cups flour, sugar, salt and undissolved yeast. In saucepan, put water, milk and margarine. Heat over low heat until liquids are very warm (125°). Margarine doesn't need to melt. Gradually add to flour mixture. Beat in electric mixer for 3 minutes, then add eggs and 1 cup flour. Beat at high speed for 3 minutes. Stir in enough flour to make soft dough. Turn out on floured board. Knead dough until smooth (about 10 minutes). Cover with plastic wrap and then a towel. Let rest for 20 minutes.
Cream shortening and sugar. Add eggs, one at a time, beating after each one. Add flour and vanilla. Bake in greased and floured tube pan at 325° for 1 hour. Remove from pan almost immediately.
Cook wild rice in chicken broth. Combine with all ingredients. Pour into 9 x 13-inch baking dish and bake 50 minutes at 350°. Serves 10 to 12.
Boil pineapple and sugar mixture for 5 minutes in a saucepan. Remove from stove and add cream cheese. Stir until it is dissolved. Add the gelatin, which has been dissolved in cold water, to the mixture. Refrigerate until the mixture is partially set. Then fold in a small container of Cool whip. Refrigerate overnight in a 12 x 8-inch Pyrex covered dish. Cut in squares and place on lettuce. Enjoy!
Combine sugar, cornstarch and lemon rind; add boiling water. Cook on high heat until mixture begins to thicken. Turn off and cook, stirring constantly for 5 minutes. Add egg yolks, lemon juice and butter. Cook on low for 5 minutes. Turn into baked pie shell. Cover with meringue. Bake at 325° for 15 minutes or until golden brown.
Boil chicken; save broth. Layer in dish: Doritos, onion and bell pepper. Pull chicken from bones; cut up and add to dish. In saucepan, mix Ro-Tel, chicken soup, celery soup and 1 1/2 cups broth. Pour into dish. Bake in 375° oven for 45 to 50 minutes. Then top with cheese.
Mix ingredients and place in flat oblong casserole dish. Cut into rectangular squares and serve on lettuce leaf.
Combine all ingredients except meat. Place meat in a shallow dish or plastic bag. Pour marinade over meat to cover. Marinate in the refrigerator 4 hours or overnight. Remove meat from marinade; heat marinade. Grill or broil meat as desired, basting frequently with marinade.
Prepare cooked meats ahead of time or use leftovers. Heat tomatoes, corn, Worcestershire sauce and lemon juice. If cooking fresh ground beef, cut up onion and simmer. Add meat to tomato mixture. Cook in large broiler on low heat for 45 minutes. Save leftover stew; it's even better the next day.
Mix flour, salt and shortening. Add water and egg, making soft dough. Roll out into thin sheets. Dry 15 or more minutes. Cut into strips and drop into boiling broth. Don't cover.
Caramelize sugar with butter and add to hot milk. Mix remaining sugar with flour and add to hot mixture. Beat egg yolks and cook until thick. Cool. Add nuts and vanilla. Pour into cooked crust.
Arrange cooked broccoli in shallow 1 1/2 quart pan or broiler-proof serving dish. In small bowl with mixer at high speed, beat egg whites and salt until stiff peaks form. Fold in cheese and real mayonnaise and spoon evenly over broccoli. Broil 6-inches from source of heat 4 minutes or until golden brown. Serve immediately; 15 mg cholesterol per serving.
Mix soup, green beans and milk. Cook at 350° for 30 minutes, uncovered. Top with bread crumbs and dried onions. Bake 5 minutes with bread crumbs and onions until crispy. Serves 6.
Mix apples, cinnamon and 5 tablespoons sugar; let stand. In a separate bowl mix flour, baking powder, vanilla, 2 1/2 cups sugar, salt, orange juice, oil and eggs. Beat well. In a greased tube pan put a layer of dough, then apples, alternating, ending with apples. Bake at 350° for 1 1/2 to 2 hours. Serve warm or cold.
Sprinkle mushrooms with lemon juice. Simmer, lightly covered, with onion and 3 tablespoons of the butter. Season with salt and pepper, stir in flour and cheese. Cook for about 3 minutes. Place in buttered baking dish. Beat together cream and egg yolks. Pour over mushrooms. Sprinkle with bread crumbs and dot with remaining butter. Bake in preheated oven at 375° for about 15 minutes. Makes 6 servings.
Line an 8 x 8 x 2-inch pan with 1/2 of the dough (4 rolls). Thaw and drain spinach. Mix egg, garlic and spinach and layer on top of dough in pan. Cover mixture with a layer of the cheese and another layer of the remaining dough. Bake at 350° for about 1/2 hour, until cheese is melted and dough is golden brown. Let cool for about 5 to 10 minutes before cutting into small squares. Can be frozen.
Take a square 9-inch pan, ungreased, and set sifter in pan. Put the flour, sugar, cocoa, salt and soda in sifter. Sift ingredients into baking pan. Make 3 little hollows in flour mixture. In the first, put the vanilla. In the second put the vinegar and in the third, put the oil. Pour the cold water over all and mix thoroughly in the pan. Bake 35 minutes at 350°.
Cook ground beef and Italian sausage in frying pan until brown. Drain fat. Boil water in a deep 5 qt. saucepan; add noodles to boiling water and cook until just softened (will cook more during final baking). Add tomato puree to meat mixture in a large saucepan. Add water, garlic salt, onion salt, celery salt, basil, parsley and pepper to taste. Bring to a boil and turn down heat to simmer. Grate cheese into a large bowl. In a 13 x 9 x 2 inch pan, spread a small amount of meat mixture. Layer 4 large noodles to cover sauce. Spread noodles with more meat sauce. Cover meat sauce with cottage cheese. Cover cottage cheese with layer of pepperoni. Sprinkle grated cheese over pepperoni and cover with a layer of noodles. Spread noodles with more meat sauce. Sprinkle grated cheese over meat sauce. Cover cheese with top layer of noodles and meat sauce. Spread generous amount of grated cheese on the top. Bake in pre-heated 350° oven for 50 minutes. Let cool about 20 minutes before cutting and serving.
Stir together the flour, salt, cinnamon, baking soda and nutmeg. In a large bowl, beat the margarine and sugar with electric mixer until fluffy. By hand, stir in the egg, bananas and oatmeal. Add the dry ingredients and mix well. Stir in the walnuts or raisins. Drop batter by tablespoon onto greased cookie sheet. Bake at 350° for 15 minutes or until edges begin to brown.
Cook turkey in a large nonstick skillet until browned, stirring to crumble. Drain. May wish to microwave turkey, drain well on paper towels. Heat oil in skillet. Saute onion, garlic about 5 minutes. Add chili powder, oregano, cumin. You may want to use half amounts of these spices to start. Return turkey to skillet; stir in water, prunes and beans. Bring to a boil; reduce heat to simmer, uncovered, 5 minutes. Adjust seasonings to taste. Serve chili over rice. Yield: 5 servings.
Melt butter in a 12 x 12-inch pan. Mix sugar, flour, baking powder and salt. Add 1/2 of the butter and milk. Pour dough mixture in pan. Pour fruit (include juice) over dough. Bake at 350° for 55 to 60 minutes.
Dissolve the first 3	ingredients over heat.	Add the evaporated milk and red food coloring.
Blend margarine, walnuts and chocolate bits together. Beat in egg, milk and cake mix. Mix thoroughly. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes. Cool on rack. Makes 5 to 6 dozen.
Cook egg, sugar, pineapple juice, flour and butter until thick. Then add cream cheese. Whip until smooth. Let cool, then fold in Cool Whip. Spread mixture over Jell-O. Cool. Serve when ready.
Combine first 5 ingredients. Stir in whipped cream and salt. Chill and serve. (You can use sour cream.)
Combine Kool-Aid, sugar, orange juice, water and ice cubes. Stir until dissolved. Add ginger ale just before serving.
Heat oil in a saucepan; add onion and garlic. Fry for 2 minutes. Over medium heat, add remaining ingredients and mix well. If sauce is too thick, add extra lemon juice or plain water. If it is too thin, simmer gently until it becomes the right consistency to your taste. Makes 4 servings.
Cook rhubarb, water and sugar for 5 minutes or until tender. Add pudding mix and strawberries. Stir until mixture boils. Remove from heat and pour into serving dishes. Serve warm or cold.
Mix flour with water and baking powder. Mix in the rest of the ingredients. Pour into a casserole dish and bake at 350°. Check after 40 minutes. Remove when set.
Should be prepared at least 3 hours before serving to allow to thoroughly marinate and chill.
Boil chicken; when done, debone and cut into pieces. Oil a casserole dish and place ingredients into dish in this order: mushroom soup, asparagus, chicken, mushrooms, chicken soup, Cheddar cheese and Mozzarella cheese. Bake at 300° until cheeses melt and casserole is bubbly.
Bring margarine, cocoa, water and oil to a boil. Add flour and sugar and mix. Add eggs, buttermilk, vanilla and baking soda. Pour into a greased jelly roll pan or 15 1/2 x 10 1/2-inch cookie sheet with sides. Bake at 400° for 20 minutes.
Cook noodles; set aside. Cook spinach; set aside. Preheat oven to 375°. In a large pan, combine milk, cornstarch and onion. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Remove from heat. Stir in yogurt. Spread 2 tablespoons of yogurt sauce on bottom of 10 x 6-inch baking dish. Stir ham and Italian seasoning into remaining sauce. Layer noodles, then sauce, then spinach. Sprinkle with Parmesan. Repeat another layer of noodles, cottage cheese and Mozzarella cheese. Bake 30 to 35 minutes. Let stand 10 minutes; 270 calories, 9 g. fat and 50 mg. cholesterol.
Spread dough onto large jelly roll pan. Spread oil evenly over dough; sprinkle with corn meal. Brown ground meat with chopped onion; drain well. Add the refried beans, tomato sauce and taco seasoning. Mix. Spread meat mixture over dough. Bake for 20 to 25 minutes at 375°, or until crust browns. Top with grated cheese. Return to oven for 2 minutes to melt cheese.
Brown meat. Add onion and cook, stirring frequently, for 5 minutes. Add spaghetti sauce, salt, pepper, green chilies and chili powder. Simmer for 30 minutes. Cook vermicelli; drain. Combine sauce and vermicelli. Layer half the vermicelli mixture in a 3-quart baking dish. Cover with half the cheese. Repeat layers. Bake at 300° for 40 to 50 minutes. Yields 10 to 12 servings.
Combine softened cream cheese and Cheddar cheese with electric mixer. Add remaining ingredients. Mix well. Chill. Shape into a ball and roll in chopped nuts.
Mix all together and top with maraschino cherries if desired. Place in refrigerator.
Place a small amount of picante sauce in the bottom of a 13 x 9-inch pan to prevent chicken from sticking. Place chicken pieces in pan.
Fresh fruit can be : strawberries, pitted cherries, seedless grapes, cantaloupe or watermelon balls, plums, bananas, peaches, nectarines or kiwi.
Cook beets until tender then slice and cut into bite size pieces. Combine water, vinegar, sugar and salt. Pour over beets; let stand overnight. To can, cold pack 5 to 10 minutes.
Combine cucumber, salt, pimento and lemon juice. Soak gelatin in cold water 5 minutes. Dissolve over hot water and mix thoroughly with whipped cream. Add cucumber mixture and pour into mold. Chill.
Warm orange juice. Mix jello and orange juice. Add other ingredients. Mix well and pour into mold. Chill in refrigerator overnight.
Cream the butter and sugar until fluffy. Add the sour cream and eggs, beating well. Mix the flour, baking powder, salt and baking soda. Add to the mixture, beating well. Add the vanilla.
Boil wieners 4 or 5 minutes; drain and cool. Prepare mashed potatoes as you would to serve. When wieners are cool, split almost through lengthwise. Stuff with mashed potatoes; sprinkle cheese on top. Place on greased cookie sheet. Turn oven on broil; broil until cheese melts.
Heat milk in double boiler just to boiling point. Beat eggs and sugar, blend them well. Add to milk; cook until it coats a spoon good. Stir constantly while cooking. Remove from heat and add vanilla and chill.
Mix together 1/2 cup melted butter, 1/4 cup Parmesan cheese and dash of Worcestershire sauce. Drizzle over the remaining mixture which has been placed on a cookie sheet. Toss well. Bake at 250° for 1 hour. Stir twice.
In a large cookpot, melt butter on medium heat. Add onion (leek), pepper and celery. Cook until tender (5 to 10 minutes). Add parsley. Blend in flour and stir 1 minute. Add chicken stock and water; blend. Add potatoes and simmer, covered, until tender. Add seasoning. Add seafood and stir. Add milk and bring to a simmer on medium to low heat. Do not boil. Add salt to taste. Sprinkle with chopped fresh parsley before serving.
In a large stock pot, cook ham bone or hocks until tender in 3 quarts of water. Remove from pot and take off any good meat. Add all other ingredients, including beans that have been soaked overnight and drained. Cook until beans get very soft. For a creamier soup, take about 3 cups of beans out and put in blender or beat with a mixer. Return mixture to soup and turn to simmer until ready to serve.
Cook carrots; drain and set aside. Dice and saute in butter or oleo remaining ingredients. Bring to a boil, do not overcook. Pour over carrots. Let stand to blend flavor. Reheat to serve.
Mix undrained pineapple with pudding; add Cool Whip. Stir in marshmallows. Pour into square dish. Cool until set.
Mix first 7 ingredients together and pour into crumb crust. Freeze. Before serving, take out of freezer a short time before.
Heat oven to 375°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup more flour.) Drop by rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake 8 to 10 minutes. Cool slightly before removing from pan. Makes about 7 dozen.
Brown diced onion in skillet. Cook carrot slices in salted water until almost done. Add carrot slices to browned bacon. Also add a small amount of carrot liquid. Combine salt, pepper, sugar and vinegar. Pour over carrots. Cover and fry until done.
Bake cake according to directions. While still warm, punch holes 1-inch apart with wooden spoon handle but not all the way through. Pour milk into holes. Pour topping over the cake. Refrigerate. When cool, top with Cool Whip and crushed candy bars. Refrigerate overnight.
In an oblong Pyrex dish, spread cream cheese on bottom of dish. Spread chili on top. Cut cheese into small cubes and sprinkle evenly over chili. Microwave on Medium power until cheese is melted. Serve with tortilla chips.
In skillet, brown chops. Pour off fat. Season with salt and pepper. Add broth, water and pepper sauce. Cover; simmer 15 minutes. Add tomatoes and noodles. Cook 15 minutes more or until done. Stir often.
Combine cheeses, garlic and basil in 6-inch cast-iron frypan or heavy ovenproof casserole. (You can use a larger pan or casserole for several people, individual servings are really necessary for this.) Pop into a 350° oven until cheese has melted smoothly. Toss the bread slices onto the rack along with the pan of cheese. Toast for 1 minute on each side.
Mix well; pour into 9 x 15-inch greased pan. Bake at 350° for 30 to 35 minutes.
Wash and pat chicken dry. Sprinkle with salt and freshly ground pepper. Heat 1 1/2 tablespoons of olive oil in a deep, heavy skillet, large enough to hold the chicken in a single layer. Lightly brown chicken in the hot oil, about 3 minutes on each side. Transfer chicken to a towel-lined plate.
Stir all ingredients in large punch bowl and add 1 tray of ice. Delicious. Caution advised.
Mix sugar and 1 quart of water. Bring to a boil, then let it cool. In a separate container, mix lemon juice, orange juice, pineapple juice and 1 gallon water. Add sugar syrup. Chill. Add chilled ginger ale just before serving. Serves 50.
Cook and mash potatoes. Add 1/3 cup sour cream (or yogurt), salt, pepper, sugar and oleo. Add just enough milk to proper consistency and beat until fluffy. Add dill seed, chives or dry onion and cooked spinach (well drained and chopped). Place in greased casserole and top with 1/2 cup grated Cheddar cheese. Bake 20 minutes at 400°.
Combine all ingredients. Blend 2 minutes. Use Bundt pan. Bake at 350° for 40 to 45 minutes. Sprinkle with confectioners sugar.
Drain brine from pickles. Slice pickles into 3/8-inch slices. Place in bowl. In empty jar, place vinegar and spices. Return pickle slices to jar and pour sugar over top. Do not stir. Refrigerate 10 days before eating. For a second batch, you may use the same liquid adding 1 cup sugar only.
Beat butter and sugar together. Add other ingredients. Bake at 325° for 60 to 75 minutes.
Sift dry ingredients together into mixing bowl. Add cheese; mix well. Cut in butter until crumbly. Add enough cold water to make stiff dough. Turn onto floured surface. Roll to 1/4 inch thickness. Cut into strips. Place on baking sheet. Bake at 375° until lightly browned.
Melt 2 tablespoons bacon grease in heavy skillet. Crumble sausage into skillet and fry until well done. With slotted spoon, remove sausage and drain on paper towel. Measure pan drippings and, if needed, add enough bacon grease to make 4 tablespoons and return to skillet. Add flour to grease and stir with fork to mix well. Continue stirring over medium heat until flour is lightly browned. Add milk and water. Stir and heat until thickened. Add sausage. Serve over hot biscuits. This can also be made with all milk or all water for the liquid.
Grease cookie sheet. Preheat oven to 350°. Mix all ingredients. Place by teaspoonfuls on cookie sheet. Top with sugar or powdered sugar, nuts, colored sugar or your favorite topping. Bake for 8 minutes or until cookies are solid to touch.
Mash avocados with lemon juice, salt and pepper. Mix mayonnaise, sour cream and taco seasoning. Mix beans with salsa. In large flat platter, layer first bean mix. Top with avocado mixture. Next, taco and mayonnaise mixture. Sprinkle with green onions and tomato and top with cheese. Chill. Serve with white corn chips.
Preheat oven to 350°. Combine all ingredients, except nuts, and mix together. Spray Bundt pan and sprinkle nuts on bottom. Pour batter over nuts. Bake 1 hour. Remove from oven and slowly pour 1/2 of glaze on cake. Cool 15 minutes and turn out of pan. Spoon rest of glaze on warm cake.
Sift flour with baking powder and salt. Cut in shortening until mixture is of cornmeal consistency. Add milk. Mix lightly until soft dough is formed. Drop from teaspoon into boiling stew. Cover tightly. Cook without removing cover for 12 minutes.
Put all the ingredients in a crock-pot and heat thoroughly. Remove the seasonings before serving. Add rum if desired.
Combine oil, honey and	sugar and add flour, salt, soda and cinnamon. Mix well. Add egg and chopped pecans. Press into a greased 13 x 9-inch pan and bake at 350° for 30 minutes (no longer).
Cook tomatillos, chilies and onions in water till tender. Add all other ingredients and mix in blender. Serve with chips, if desired.
Brown hamburger and drain. Add seasoning per package instructions. Put aside until ready to serve. Cut up lettuce and tomatoes. Put in a large bowl. Add shredded cheese. Before serving, add hamburger and crushed Doritos.
Cook sugar, syrup and water to soft ball stage (238°). Remove from heat and add butter, flavoring and as much dry coconut as the syrup will absorb. Cool on a large platter. When cool enough to handle, make into small ball (3/4-inch). Dip into chocolate or white almond bark coating.
Heat oven to 350°. Mix together all ingredients. Pour batter equally into 3 pans. Bake for 20 minutes; cool. Frost with:
Remove rind from top of cheese to within 1/2 inch of edge. Place Brie in center of platter. Spread honey mustard over top. Sprinkle with almonds. Cover and let stand at room temperature 1 hour. Toss apple wedges in juice. When ready to serve, pat dry and serve at once with cheese.
Butter 9 x 13-inch baking dish. Toss bread, ham and cheese evenly on bottom. Beat eggs until foamy; beat in milk and mustard. Pour eggs over bread mixture. Cover tightly with foil and refrigerate overnight. Bake, uncovered, for 1 hour at 325°.
Cook spaghetti and drain well. Slightly saute onion, garlic and green pepper in butter. Add ground meat, tomato soup, paprika, cayenne pepper and salt. Cook for 30 minutes. Add Worcestershire sauce, ketchup and 1/4 cup of cheese. Mix cooked spaghetti in with the ground meat sauce. Spoon into baking dish and top with remaining cheese. Bake 20 minutes in a 350° oven. Serves 5 to 8.
Mix all ingredients well and drop by a teaspoonful into hot oil (preferably oil that you have fried fish in). Dough will rise to top of oil. Turn once if the hush puppies don't turn themselves.
Brown and drain beef, add taco seasoning according to package directions. Place in bottom of shallow dish and (9 x 13-inch is fine). Allow to cool. Layer sour cream over ground beef. Layer refried beans over sour cream. Melt Velveeta and add drained Ro-Tel to Velveeta cheese. Pour this over refried beans; top with grated Cheddar cheese. Bake at 300° for 30 minutes. Garnish with green onions and olives. Serve with tortilla chips or nachos. Delicious!
Saute onions in butter and oil until tender. Add broth, sugar and nutmeg. Bring to boil. Cover, reduce heat, and simmer 10 minutes. Ladle into baking dish. Top with bread and 2 Tbsp. cheese. Bake at 300 degrees for 10 minutes. Makes 9 cups.
Cream sugars and margarine. Add egg and beat until well mixed. Mix together flour, salt, soda and cream of tartar. Add to creamed mixture and beat until well blended. Stir in the remaining ingredients in the order given. Drop by teaspoons on greased cookie sheet. Bake at 350° for 12 minutes. Makes about 10 dozen 2-inch cookies.
Cream as follows: First, cream the margarine until fluffy; stir in cocoa. Sift sugar and add gradually to creamed mixture, beating constantly. Stir in enough milk to make the right consistency for spreading. One can add 1 egg yolk and beat in well at this time, if desired, for extra smoothness. Stir in salt and vanilla. Spread on cooled cake.
Melt butter and gradually add milk, flour, salt and pepper. Cook a little. Set aside.
Cream shortening and sugars. Add egg, water and vanilla; mix well. Sift dry ingredients together; add to creamed mixture and blend well. Stir in oatmeal and chocolate chips; mix thoroughly. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake in preheated 350° oven for 12 to 15 minutes, or until tests done. Remove from pan; cool on rack. Makes about 5 dozen cookies.
Cook onion in salad oil until golden. Add all other ingredients except the corned beef. Simmer 15 minutes. Add corned beef and simmer an additional 10 minutes or until it thickens.
Reserve 1/2 cup cracker crumbs. Mix rest of crumbs and butter and press into bottom of a 9 x 13-inch pan. Combine pudding mix and milk. Mix until smooth. Combine Cool Whip and ice cream and add to the pudding mixture. Combine until smooth. Pour into the cracker crust. Freeze until firm. Makes 12 servings.
Stir vegetables together and put with herbs and oil in a casserole. Cook in hot oven for an hour.