HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cabbage. Make white sauce of remaining ingredients. Put corned beef in casserole with cabbage. Cover with white sauce. Top with 4 slices bread, cubed and dipped in 2 Tbsp butter, and 6 cheese slices. Bake 1 hour at 350°.
Preheat oven to 325°. In a small saucepan, combine margarine, sugar and water. Bring just to a boil. Remove from heat. Add chocolate morsels and vanilla. Stir until morsels melt and mixture is smooth. Add eggs, one at a time, beating well after each addition. Blend in flour. Stir in nuts. Spread into a buttered 13 x 9 x 2-inch baking dish. Bake for 35 to 40 minutes. Do not overbake. While warm, ice with buttercream icing.
Bring water, salt and vinegar to a boil. Drop in fish and simmer 10 minutes or until done. Put melted butter in serving dish. Remove fish with slotted spoon and add fish in single layer. Sprinkle with paprika. Spoon butter over and put in broiler 3 to 5-inches from flame. Cook 4 to 5 minutes.
Boil broccoli 10 minutes in 1 cup water. Drain well. Put cooked broccoli, cream of mushroom soup, mushrooms, butter, salt and pepper in pot. Add enough milk (about 1 1/2 cups) to get the consistency you like. Let simmer for 10 minutes; stir often! Serve in bowls with shredded Mozzarella or Cheddar cheese sprinkled on top.
Combine all ingredients except paprika and Parmesan. Put in 2 1/2-quart greased casserole. Sprinkle with paprika and Parmesan. Bake at 350° for 30 minutes or until hot.
Mix in blender, then pour into chilled 4-quart ice cream freezer container. Add regular milk to fill line on can. Follow directions on your ice cream maker and enjoy.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and allspice; set aside. In small bowl, blend pumpkin, milk. In large mixer bowl, cream shortening and sugar. Add egg; beat until fluffy. Alternately add flour and pumpkin mixtures to shortening mixture; beat well after each addition. Combine blueberries and 1 Tbsp. flour. Gently stir blueberries into batter and spoon into muffin cups. Sprinkle with streusel topping. Bake at 350 degrees for 35-40 minutes.
Peel eggplant and slice 1/2-inch thick. Place slices on paper towels and sprinkle both sides with salt. Cover with paper towels and weight down with a cutting board for 30 minutes to absorb excess moisture; pat dry. Beat eggs well and set aside. In separate bowl, mix flour, Italian seasoning and garlic powder. Place bread crumbs in separate bowl.
Mix ingredients well. Bake in well-greased and floured cake pan, 3 layers or 2 oblong pans. Bake at 350° until done. Cool layers completely.
Mix one part prepared yellow mustard to two parts water. Blend with whip or fork. To two cups of the flour, add all the ingredients. Blend well. Dip cleaned chicken pieces in mustard and water mixture. Roll dipped pieces in seasoned flour and pan or deep-fry for 17 to 20 minutes.
Drain pineapple tidbits; reserve 3 tablespoons of juice to use later. Mix together sugar and flour; stir in juice. It will make a thick paste. Mix cheese real well into the paste. Add pineapple and mix real good. Put in a greased 1 quart Corning pan. Put cracker crumbs and a little butter on top. Bake 20 to 30 minutes at 350°. Needs to bubble in the middle. Works better in a flat dish.
Cut eggplant into small pieces after slicing. Sprinkle with salt. Allow eggplant to stand for 30 minutes, then rinse and pat dry on paper towels. Heat the oil in a large skillet. Saute onions and	garlic	for 2 minutes.	Add green pepper and cook for 2 minutes.	Add eggplant and cook over high heat for 3 minutes, stirring constantly. Add	zucchini and continue stirring for 3 minutes. Add tomatoes, salt, pepper, thyme and bay leaf. Simmer, uncovered, for 40 minutes until all the vegetables are tender. Remove bay	leaf*.	Garnish with parsley and serve hot.	Serves 8.
Mix all together. Bake at 350° for 1 1/2 hours. Last 10 minutes, sprinkle chow mein noodles on top.
Cut cheese into chunks. Place in microwave safe 1 quart casserole dish with 1/4 cup butter. Microwave at Medium-high power for about 4 minutes or until melted. Stir every 1 1/2 minutes. Add vegetables to casserole and mix. Melt remaining butter in a bowl at High power for 30 seconds. Stir in cracker crumbs. Sprinkle buttered crumbs over vegetables in casserole. Microwave at Medium-high power, uncovered, for about 10 minutes, rotating 1/2 turn after 5 minutes. Let stand 2 to 3 minutes before serving. Serves 4.
Mix together the first 4 ingredients. Sift together the flour, baking soda, salt, ginger and cinnamon; add to the first mixture. Add enough more flour so that dough doesn't stick to fingers. Roll out 1/3-inch thick. Cut with large cutter. Crease with fork; sprinkle with sugar. Bake at 350° until lightly browned (8 to 10 minutes).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and butter; mix well. Press firmly to bottom of 9 x 9 x 2-inch pan. Chill crust.
Blend together all of the ingredients. Sprinkle the croutons on top of salad as you serve it.
May add minced garlic, salt and pepper to taste and/or other colored bell peppers.
Preheat oven to 350 degrees. Grease and flour a 10 in. Bundt pan. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, beat pumpkin, oil, juice, eggs and vanilla. Stir pumpkin mixture into flour mixture until well combined. Fold in nuts and raisins. Turn into prepared pan and bake 55 to 60 minutes or until cake tested in center comes out clean. Turn out of pan. Sprinkle with powdered sugar.
Cut unpeeled eggplant into 1/2-inch slices and brush both sides with oil. Arrange on a rimmed baking sheet. Bake, uncovered, in a 450° oven until soft, about 20 minutes.
Beat eggs, half and half and flour until smooth. Split and rinse chilies (drain). Mix cheeses; save 1/2 cup for top. Alternate layers in 1 1/2-quart casserole. Pour tomato sauce over top. Bake at 375° for 1 hour, 325° for 1 1/2 hours or 350° for 1 1/4 hours.
Mix all ingredients together well. Either fry in a skillet or in a waffle iron. Recipe works good for both. Brown on both sides and butter. Eat with gravy or with your favorite syrup.
Put sugar, flour, Crisco, vanilla, eggs, margarine, baking powder and milk into mixing bowl; mix well. Add chocolate syrup. Start baking in cold oven set at 325°. Bake for 1 1/2 hours. Serves 15 to 20.
Brown ground beef and onion. Add remaining ingredients. Simmer on low for 1 hour.
In large bowl, mix together the oats, peanuts and peanut butter; set aside. In kettle, mix sugar, cocoa, milk, margarine, salt and vanilla. Bring to boil; boil 1 minute. Pour over oatmeal mixture. Blend well. Drop onto waxed paper.
Mix the first 9 ingredients in order given; pour into pie shell. Bake at 425° for 15 minutes. Reduce temperature to 375°; bake for 45 minutes longer. Yields 6 servings.
Sprinkle chops with salt and pepper; dip in flour. Slowly brown chops on both sides in hot fat; remove chops. Blend the 2 tablespoons flour into fat. Add salt, paprika, onion and lemon juice. Add water. Cook and stir until mixture thickens. Return chops to skillet. Cover and simmer until tender, about 20 minutes. Add olives; cook, uncovered, 5 minutes. Makes 4 servings.
In a large bowl, mix dry ingredients. In a separate bowl, beat oil, eggs and vanilla. Add all others. Bake at 350° for 20 minutes. Makes 18 to 24 muffins.
Place apples in greased baking dish and sprinkle with lemon juice. Mix dry ingredients and add butter. Sprinkle over apples. Bake at 325° until apples are tender.
Mix first 3 ingredients and spread in 9 x 12-inch dish. Bake at 350° for 15 to 20 minutes, until light brown. Cool.
Mix together and put in a large pizza pan. Bake at 325° for about 15 minutes.
Husk corn and cut from cob. Cook all ingredients 5 minutes after you see the first sign of boiling. Put into freezer containers. If any juice is left in the pan, pour it evenly into each container.
Cook meats, onion, salt and pepper until meat is lightly browned. In large baking dish or crock-pot, add meat mixture and all beans. Mix brown sugar, salt, ketchup and dry mustard and add to meat-bean mixture. Bake at 350° for 1 hour or crock-pot it.
Place the first 3 ingredients in a blender and whip until smooth. Fold in the frozen raspberries very carefully. Store in refrigerator and it lasts a long time. Serve over pound cake, angel food cake or ice cream.
Grate cheese. Blend all ingredients with hands in a large container. Form ball and roll in parsley flakes and nuts, if desired.
Place chicken, skin side up, in a large shallow baking pan in a single layer. Sprinkle flavor enhancer, salt and pepper onto chicken; let stand for 10 minutes. Stir together corn oil, honey and soy sauce; drizzle over chicken. Bake, uncovered, in 350° oven for about 1 hour, basting frequently.
Cut 1/2 stick butter or margarine and cheese in small bits. Add to broccoli in a greased casserole. Crush 1/4 pound crackers with 1/2 stick melted butter or margarine and place on top of broccoli mixture. Bake in a 350° oven for 30 minutes.
Mix sugar, butter and eggs with self-rising flour, adding flour until you have a stiff dough that leaves the bowl without sticking. Let stand for 30 minutes. Knead down and roll into small balls. Flatten and bake at 300° until brown.
In heavy skillet, brown ground beef, sausage and onion. Add salt, pepper, parsley flakes, garlic salt and tomato paste. Simmer slowly for 30 minutes, stirring occasionally. While this cooks, combine water, noodles and butter. Boil until done (25 minutes). Drain. Grease a 13 x 9-inch casserole dish and line bottom of dish with noodles. Layer sauce, layer cottage cheese (large size) and layer Mozzarella cheese. Repeat layers. Top with layer Parmesan cheese. Bake at 350° for 30 minutes. This can be made 2 hours prior to baking and refrigerate. Serves 12.
Melt butter with garlic powder in nonstick pan and brown chicken in it. Puree tomatoes and add Italian seasoning and pepper. Put chicken in a baking dish and pour tomato sauce over. Put 1 slice of cheese over each chicken breast and sprinkle Parmesan cheese on top. Bake in a 350° oven for 45 minutes.
Let cream cheese soften at room temperature. Mix nonfat cream cheese with marshmallow cream until smooth. Serve with sliced apples, sliced bananas, chunk pineapple, drained, and mandarin orange slices, drained.
Combine vinegar, oil, sugar and spices in a saucepan. Boil 5 minutes; cool.
Blend first 3 ingredients in food processor. Mix with cream cheese and seasonings (to taste). Add sour cream. Spread in flat baking dish. Bake until bubbly at 350°. This is also good cold with crackers.
Line bottom of greased casserole with 1/2 bread and 1/2 cheese. Sprinkle with salt and repeat layer. Dot with butter. Beat eggs and milk together; pour over casserole. Refrigerate overnight. Place casserole in a pan of water. Bake at 350° for 1 hour. Serves 6 to 8.
First Day: Wash and slice very thin the oranges and lemons. Remove seeds and cores. Measure fruit. For each cup of fruit, add 3 cups cold water. Let stand, covered, at room temperature for 24 hours.
Combine eggs and orange juice. Dip bread into egg mixture, then into crumbs. Fry on both sides in butter until brown. Add additional butter each time more bread is added. Serve with butter and warm maple syrup. Great for company! Serves about 5.
Brown beef and onion; drain well. In a bowl, mix enchilada sauce, chicken soup and mushroom soup together with meat. In casserole dish, put layer of Doritos. Spoon in beef mixture. Then sprinkle layer of cheese and then another of each. Bake at 350° until cheese is melted and bubbling.
Drain juice from pineapple; put in large bowl. Add vanilla pudding; mix. Add 2 tablespoons sour cream and 3 tablespoons Cool Whip; mix. May add more sour cream and Cool Whip if needed. Fill pie crust and chill.
In a bowl, stir together cream cheese, garlic salt, pepper and sour cream; set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until smooth. Spoon potatoes into a well-buttered 2-quart casserole. Dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until the next day. Bake, covered, in a 400° oven for 25 minutes (50 minutes if refrigerated). Uncover and bake for 10 minutes more, until top is golden brown. Garnish with parsley sprigs, if desired.
Mix together water, sugar, salt and yeast. Stir until dissolved. Add shortening and mashed potatoes. Mix with spoon and then with hands. Add flour. Make into rolls and bake at 400° about 12 minutes. May be stored in refrigerator for 3 or 4 days in airtight container.
Grease bottom of 9x13-inch pan; sprinkle marshmallows evenly over bottom of pan. Combine strawberries and dry jello. Set aside. In large mixing bowl, combine remaining ingredients. Blend at low speed till moist. Beat 3 minutes at medium speed. Pour over marshmallows in pan. Spoon strawberry mixture evenly over batter.
Combine sugar, egg white, salt, vanilla and strawberries in the large bowl of an electric mixer. Beat on high speed for about 10 minutes or longer, until very thick and stiff. Do not underbeat. Use to frost your favorite cake about 30 minutes before serving. Frosting can be refrigerated for two days. (I use it on angel food.)
Melt butter in saucepan; blend in flour and add milk. Cook with constant stirring until sauce boils and thickens. Season; add cheese and stir vigorously until melted.
Mix together first 6 ingredients. Add oil and eggs. Mix well. Add nuts and zucchini. Bake in oven at 300° for 1 1/2 hours in greased and floured cake pans or 20 x 14 1/2-inch cookie sheet.
Mix sauerkraut, celery, green pepper, onion and pimento. Combine sugar, oil and vinegar in a pan. Bring to a good, rolling boil. Pour over vegetables and let set for 24 hours or at least overnight.
Place dry strawberries in pie crust. Mix together in pan the sugar, water and cornstarch. Bring to a boil. Remove from heat and stir in strawberry jello. Cool for 5 minutes. Pour mixture over strawberries. Refrigerate several hours. Serve with Cool Whip.
Add ingredients to meat balls. Stir	gently; cover. Bring to a boil.	Reduce heat and simmer 15 minutes.
Place Veg-All and water chestnuts in baking dish. Mix sour cream, cream of celery soup and cheese. Pour over vegetables. Combine Ritz crackers and margarine. Sprinkle over top and bake at 350° for 45 minutes.
Saute onion until delicately colored in olive oil, then remove. Add the chicken pieces and brown on all sides. Add wine, cloves, thyme, bay leaf, parsley, chicken stock and tomatoes. Cover the pot and simmer about 1 hour, until tender. When meat is done, remove it to a platter. Strain the sauce and reduce it about 5 minutes and season to taste.
Combine cauliflower and onion; toss well. Combine remaining ingredients, mixing well. Pour over vegetables. Refrigerate overnight.
In large skillet break up the ground beef. Let beef get brown. Add tomato juice, then add tomato paste. Add chili powder, garlic salt, sugar, oregano and minced onions. Cover and bring to a boil. Cook spaghetti noodles. Serve noodles with sauce. Makes 4 to 6 servings.
In buttered casserole dish, put 1/2 tube crushed Ritz crackers. Add can of drained asparagus. Mix soup with milk and add pimento. Pour over asparagus. Top with grated cheese and 1/2 tube crushed Ritz crackers. Bake at 350° for 20 minutes.
Layer asparagus with juice, soup, chestnuts, crackers and cheese. Pour melted butter over and bake at 350° for 20 minutes.
Brown meat slowly; spoon off excess fat and add next four ingredients. Cover and simmer forty minutes, stirring occasionally. Cook noodles in boiling water until tender; drain and rinse in cold water. Place half the noodles in 8 x 11-inch baking dish; cover with one-third of the sauce. Add half the Mozzarella cheese, then half the cottage cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake in 350° oven for 25 to 30 minutes. Let cool 15 minutes; cut in squares. Serves six.
Boil chicken; take off bone. Cut into pieces. Put in skillet with onion and cook onion. Mix in 3/4 can soup. Mix rest of soup with sour cream in bowl; spoon chicken mix in to enchiladas and roll. Place in casserole dish. Top with sour cream mix, then top with cheese. Place in a 350° oven and melt cheese.
From 12 slices white bread, cut 12 doughnuts and holes. You will have nicer edges if you freeze the bread before cutting. Fit the scraps of bread (top crusts removed) in bottom of 13 x 9 x 2-inch baking dish. Layer cheese slices, broccoli that has been cooked and drained, and ham over bread. Arrange doughnuts and holes on top. Combine eggs, milk, onion, salt and dry mustard; pour over bread. Cover; refrigerate 6 hours or overnight. Bake, uncovered, at 325° for 55 minutes. For a pretty finish, sprinkle with shredded cheese last 5 minutes of baking.
Roll graham crackers into crumbs; place half of them in bottom of 9 x 9-inch pan. Grate lemon rind.
Boil chicken in salted water until tender. Fry bacon until crisp and drain. Saute celery, onion, bell pepper and mushrooms in bacon drippings. Add soup and mushroom juice plus 1/2 can water or chicken broth. Stir in cubed cheese. Add spaghetti and chicken which has been cut into pieces. Mix and put into casserole dish. Sprinkle with bacon crumbs. Dot with butter. Bake in 350° oven until bubbly. Freezes well for later use.
Cut biscuits in quarters. Roll in 3/4 cup sugar and cinnamon. Place in tube pan. Combine 1 cup sugar and margarine. Bring to a boil. Pour over biscuits. Bake at 350° for 35 to 40 minutes.
Soak dry beans in water to cover overnight. Drain and rinse beans. Cover beans in fresh water and cook 1 hour or until tender. Drain cooking water and rinse beans again. Place beans in oven casserole. Cook onions and garlic just to transparent. Place onion, garlic, catsup, mustard, sweetener, salt, pepper and turkey meat in casserole. Water in small amounts may need to be added to prevent the ingredients becoming too dry. Cook in slow oven (275° to 300°) for 4 to 5 hours.
Cut chicken for fricassee; simmer until tender. Add spinach and cream of coconut. Simmer for 1/2 hour. Add salt to taste.
Stir gently; put bacon on top. Bake 45 minutes at 350°. Serves 20.
Combine the beef broth, green pepper, onion and rice in a 9 x 13-inch baking dish. Top with pork chops. Bake 1 1/2 to 2 hours at 350°, covered.
Grease casserole and put boned chicken in bottom. Mix soup and broth and pour over chicken. Cut up boiled eggs and put over this. Mix flour, milk and margarine.	Pour over chicken and bake at 425° for 30 minutes.
In a large mixing bowl, beat margarine, sugars, vanilla, and eggs until creamy. Sift together flour, salt, and baking soda. Mix into creamed mixture. May have to use hands, because the dough is quite stiff. Mix in chocolate chips and nuts.
Mix all together in bowl. Put in unbaked 9-inch pie shell. Bake at 350° for 30 to 35 minutes.
Place fillets in a 13 x 9-inch glass baking dish. Mix rest of ingredients and spread evenly over fillets. Bake in a 450° oven for 10 minutes.
Saute onion in 2 tablespoons butter. Salt lightly. Add mushrooms, dill, 1/2 cup stock, soy sauce and paprika. Cover and simmer 15 minutes.
Combine all ingredients. Bake at 350° for approximately 1 to 1 1/2 hours. Keeps very well.
Cook squash, onion and 1/2 cup water until tender. Add salt and pepper to taste. Cook until all water evaporates. Mix flour, milk, eggs, butter, salt, sugar and cheese. Stir into squash mixture. Pour into greased casserole. Bake at 350° about 45 minutes. You can add bread crumbs on top if you wish.
Mix jello, hot water and sugar. Add cranberries which have been boiled until soft and drained. Let stand 20 minutes. Add remaining ingredients. Chill overnight. Serves 12.
In skillet over high heat, cook ground beef, onion and garlic until all pan juices evaporated and meat is well browned, stirring frequently. Stir in chili powder; cook 1 minute. Stir green chilies, roasted red peppers, chili sauce, sugar and salt into mixture; over medium heat, heat through. To serve, spoon meat mixture into warm bowl. Arrange shredded cheese, chopped tomatoes and sliced lettuce in separate bowls for taco accompaniments. Let each person spoon some beef mixture into a taco shell, then top with taco accompaniments and taco sauce.
Preheat oven to 350°. Melt butter in a 9 x 9-inch baking dish. In a mixing bowl combine dry ingredients and add milk. Mix well. Pour over butter; spread to cover bottom of pan. Spoon pie filling over top of batter. Bake for 30 to 35 minutes.
Separate biscuit dough into 12 biscuits. Place one biscuit in each of 12 ungreased muffin cups, pressing dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese. Bake at 400° for 10 to 12 minutes, or until golden brown.
Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into cream mixture. Stir in nuts if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 5 to 8 minutes. (Do not overbake.) Cookies will be soft. They will puff during cooking and flatten during cooking. Cool on wire rack.
Brown beef with onions. Drain and add tomatoes, mushroom and chicken soup and jalapenos. Crush Doritos while they are still in the bag. Layer the Doritos, sauce mixture and cheese: 1 layer Doritos, 1 layer of sauce mixture and 1 layer of Cheddar cheese. End with cheese on top after repeating layers. Bake in oven at 350° until cheese melts and is bubbly.
Cook pudding in milk according to package directions. Stir in dry cake mix, stirring only until mix is moistened. Do not overstir. Pour into greased and floured 13 x 9-inch pan. Sprinkle chocolate chips on top. Bake at 350° for 30 minutes.
Bake the pie shell for 5 minutes. Remove from oven and pour mixture of melted butter, brown sugar and pecans into the pie shell. Return to oven for 5 minutes. Allow to cool. Make vanilla pudding according to package directions for pie filling. Pour the pudding over top of pecan mixture; reserve one cup of the pie filling and allow to cool. Add half of the Cool Whip to the cup of reserved pie filling and stir together. Add this to the filling already inside the pie. Cool in the refrigerator. Add the remaining Cool Whip on top of the pie and garnish with whole pecan halves. Chill thoroughly and keep cold until serving. A wonderful treat for yourself and your guests!
Mix together pie filling and pineapple and spread it on loaf cake pan (no greasing). Sprinkle dry cake mix on this. Bake at 325° for 50 minutes or until brown. Cool. When ready to serve, top with Cool Whip.
Combine all ingredients and chill at least 1 hour. May add some hot pepper or Tabasco for a hot taste.
Combine first 6 ingredients and use bread crumbs to make nice meatballs. Roll in bread crumbs and saute in oil until well browned. Add water to meatballs and chicken cubes. Simmer 3 hours at 275°. Add mushroom soup to make gravy. Color with Kitchen Bouquet.
Cream together Crisco and sugar. Beat in eggs. Sift together remaining ingredients. Mix until smooth and chill. As you roll into small balls, roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake 6 to 12 minutes in 370° oven. Cookies will crack on top.
Combine beverage (7-Up) and marshmallows in top of double boiler; heat over boiling water until marshmallows are melted. Pour over lime gelatin; stir until dissolved. Have cream cheese at room temperature. Add hot mixture slowly to cream cheese and beat until smooth. Add lemon juice, crushed pineapple and walnuts. Chill until partially set and thick. Fold in whipped cream; blend thoroughly. Pour into an oiled 2-quart mold or dish and refrigerate until firm.
Blend cheese and butter; add sifted dry ingredients. Mold a teaspoon of dough around each olive. Bake at 400° for 15 minutes. Makes 48 puffs.
Place in mixing bowl. Beat until smooth. Put back in a container with secure lid. This can be kept in your cabinet.