HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam cabbage leaves in steamer just enough to fold. Mix all ingredients together and simmer in pan for 10 minutes. Cool slightly. Open cabbage leaf, put in enough of mixture for 1 serving. Fold over sides, then ends. Use toothpick to hold. Fill all 7 leaves the same. Place in baking dish. Cook for about 15 minutes in covered dish at 325°.
Mix together the butter, sugar, flour, egg yolk, cinnamon and vanilla. Pat down on large cookie sheet. Beat the egg white until it's broken up and spread over dough with pastry brush. Sprinkle the cup of chopped pecans over the dough and press in with spatula or hands. Bake at 350° for 20 to 30 minutes. Cut into strips or squares while warm.
Break tomatoes. Layer ingredients in 1-quart casserole dish. Put juice of tomatoes all over. Bake about 1/2 hour at 350°. Serves 4.
Mix together sugar, flour, soda and salt and add egg, slightly beaten, one can fruit cocktail, undrained, vanilla and 1/2 of the nuts. Pour into buttered pan, 9 x 9-inch or round 9-inch pie pan. Mix remaining nuts into brown sugar and sprinkle over top. Bake at 350° for 50 to 60 minutes. Serve with whipped cream; good warm. Serves 8.
In a large sauce pan combine water, tomato juice, beef broth, carrot, potato, onion, sugar, and salt. Boil. Reduce heat, simmer; covered until vegetables are tender (12 to 15 minutes). Gently stir in Ravioli and snipped spinach.
Heat oven to 350°. Bring 2 cups of water and the soup mix to a boil. Place half the onion in the bottom of baking dish or Dutch oven. Place meat on top with remaining onions on top of meat. Pour soup mixture in. Cover and bake for 1 1/2 hours.
Rub steak with garlic. Sprinkle with 1 teaspoon salt and the pepper. Cut the meat crosswise into 4 to 6 serving pieces.
Boil diced eggplant 30 minutes or until tender in salty water. Mix together eggplant, soup, mushrooms, cheese and 1/4 cup grated onion. Top with buttered Town House cracker crumbs. Bake at 375° for 20 to 30 minutes.
Cook beef, onion, celery and green pepper together until tender. Add soups, water, soy sauce and rice. Combine and bake covered for 45 minutes at 350 degrees. Sprinkle Chinese noodles on top. Bake uncovered another 15 minutes.
Marinate the cooked shrimp in soy sauce for 1 hour. Drain and alternate shrimp and pickled onions on skewers. Chill and serve.
Dice cauliflower and lettuce (medium to fine). Dice onion. Fry bacon until crispy. Crumble bacon up. Layer cauliflower, lettuce, onion and bacon. Mix mayonnaise and sugar. Pour over layered ingredients. Sprinkle Parmesan cheese on top. Put into refrigerator. Mix up well when ready to serve.
Melt butterscotch bit over double boiler. Stir in noodles and peanuts. Drop by spoonfuls on waxed paper. Let harden. Enjoy.
Mix ground bison with Worcestershire sauce, onion, garlic, bell pepper and jalapeno peppers. Season to taste with salt and pepper. Brown in frying pan over medium-high heat until mixture is gray. Lightly cover meat with chili powder while browning. Once browned, transfer meat into chili pot/Dutch oven. Add tomatoes and tomato paste. Mix thoroughly. Add cumin sparingly (pinch or two). Sprinkle paprika across meat and add water until meat is covered with 1/4 to 1/2-inch. Bring to a boil, cover, reduce heat and simmer over medium heat for 30 to 45 minutes. Stir occasionally and add water, if needed. A sprinkle of flour or masa can be added at the end to thicken the sauce.
You may combine the first 5 ingredients ahead of time. Cut up celery cabbage and mix with the mixed ingredients just before serving.
Melt butter in	pan; add flour and stir until bubbly. Remove from heat.	Gradually stir in liquid from mushrooms and cook over low heat until thick, stirring constantly. Remove from heat and gradually	stir in chicken broth, sour cream, salt, pepper and mushrooms.	Cook spaghetti and drain. Place layers of spaghetti, chicken mixture and cheese until all used. Cheese on top and sauce. Bake in oven until bubbly.
Saute onions and celery in margarine. Remove from heat and stir sesame seed, thyme and salt. Pour mixture over bread crumbs. Toss and spread in bottom of greased dish.
In blender or food processor, blend all ingredients until almost smooth. Cover and chill. Makes 2 cups.
Melt butter; add curry powder and cereal biscuits. Stir over low heat about 5 minutes to coat the cereal well. Cook the vegetables separately. Combine lima beans with the 2 soups (undiluted) and add 1 cup of the cereal mixture. Stir in the broccoli. Place in buttered 2-quart baking dish. Top with remaining cereal mixture. May sprinkle with paprika if desired. Bake at 350°, uncovered, for 30 minutes. Can easily be doubled for a larger group. Serves 8.
Preheat oven to 350°. Layer in 9 x 13-inch pan pineapple, pie filling, then cake mix. Be sure that cake mix and butter reach corners well. Next, dot evenly with butter, then sprinkle with pecans. Bake for 50 minutes or until golden brown.
Place a well seasoned beef patty in the center of a 10-inch square of aluminum foil. Top with a teaspoon of steak sauce or chili sauce. Cover meat with thinly sliced potatoes, carrots and onions. Season with salt and pepper. Add 1 tablespoon water. Fold foil loosely around food. Seal tightly. Bake at 450° for 30 to 40 minutes.
Mix 1 stick of melted margarine with powdered sugar (sifted) and creme de menthe liqueur. Follow instructions on brownie mix and bake in a greased 9 x 12-inch pan. Cool. Spread over cooled brownie. Mix sugar, margarine and creme de menthe liqueur. Cool until firm. Mix 6 tablespoons melted margarine with chocolate chips. Spread over top of brownies. Refrigerate to cool. Cut into squares.
Place Cool Whip in large bowl and stir well to fluff up. Fold in remaining ingredients. Chill at least 2 hours before serving. Serve on lettuce leaves, if desired. Yields 4 servings.
Brown and drain hamburger and bacon. Add remaining ingredients. Cook in crock-pot or slow cooker a couple hours.
Place shredded cabbage in a covered dish in refrigerator for several hours. Mix all other ingredients and pour over cabbage 1/2 hour before serving.
Mix flour, paprika, salt and pepper. Place on flat plate or waxed paper. Coat fish fillets with mixture. Preheat large browning skillet in microwave, 3 to 4 minutes. During last 20 to 30 seconds of heating, melt 2 tablespoons of butter or margarine in skillet. Place fillets in browning dish. To brown on one side, place in microwave; cook on High for 1 minute. Remove and turn fillets gently. Return to microwave and cook 3 to 3 1/2 minutes on High or until fish flakes easily with a fork. Remove fish to a serving platter. Heat browning skillet 2 minutes and add butter during last 20 seconds. Add almonds and brown lightly in butter. (You may want to place in microwave 30 seconds.) Add Worcestershire sauce and lemon juice and heat 30 seconds. Remove mixture from pan and spread over fish fillets. Garnish with paprika. (You may want to heat total dish before serving 45 seconds to 1 minute.)
Brown mushrooms and pepper in margarine. Blend in flour and seasonings over low heat. Stir until smooth. Blend in chicken broth and evaporated milk. Stir until mixture comes to a boil. Add chicken and pimientos. Stir until correct thickness. Serve over pastry, English muffins or biscuits. To reheat mixture, add small amount of milk. Freezes well.
Cook raisins in a small amount of water, until water is about gone; add oleo and set aside to cool. Add all other ingredients together; mix with raisins and oleo mixture. Then drop on a greased cookie sheet, 2-inches apart. Bake at 375° until done. These take a little longer than regular cookie dough. Also, they must be refrigerated or they will mold.
Have cheese at room temperature. Mix well. Form into small balls size of olive. Place on ungreased cookie sheet and bake at 350° for 15 to 20 minutes. Do not bake until brown. Makes 8 to 9 dozen.
Cook and drain spaghetti; set aside. Microwave butter, onion and mushrooms for 3 to 4 minutes. Stir in flour to a paste. In a separate dish, combine broth and cream and cook 3 minutes and stir into flour mixture. Stir in half of the Parmesan cheese, salt and pepper. Cook 8 to 10 minutes. Carefully stir in cooked spaghetti, chicken and remaining cheese. Cover and cook 3 to 5 minutes. Let stand 5 minutes before serving. Sprinkle with parsley.
Melt butter in deep saucepan. Saute onions, green onions and bell peppers. When limp, add tomatoes. Stir well. Slowly add flour. Stir until smooth. Add milk until blended. Add corn and shrimp. Cook until shrimp is pink. Add salt and pepper.
Combine flour and salt in a large bowl; cut in shortening and butter with a pastry blender until mixture is crumbly. Sprinkle with water, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves side of bowl clean. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2-inch; turn under and flush with rim. Flute to make a stand-up edge. Chill while making filling.
Preheat oven to 350°. Shake flour in Reynolds oven bag (large); place in a 13 x 9 x 2-inch baking pan. Add stewed tomatoes, tomato sauce, mushrooms, onion, oregano and garlic powder to bag. Squeeze bag to blend in flour. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange ingredients in an even layer. Close bag with a nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 45 to 50 minutes. Serve over pasta. Makes 4 servings.
In skillet fry bacon that has been cut into 1 inch strips. When bacon is almost done, add chops (that have been cut into 1 inch cubes). Season with salt, pepper, oregano and 1 teaspoon lemon juice. When chops are almost done (about 25 minutes), add chopped green onions. While meat mixture is simmering with a lid on, cook rice as directed on box. When meat mixture is done, add it to rice. Then in skillet meat was in scramble eggs. Add these to rice and meat. Serve and let each person add as much soy sauce as wanted.
Mix all ingredients together and pour into a 1-quart casserole dish. Top with buttered Ritz crackers and bake at 350° for 30 minutes.
Beat egg whites until stiff; set aside. Cream butter, sugars and egg yolks. Sift 3 cups flour and baking soda, then add lemon. Mix fruit with the 4th cup of flour. Hand mix flour with creamed butter, sugars and egg yolk. Mix in fruit and nuts. Fold egg whites. Let stand in mixing bowl in refrigerator overnight. Bake in large funnel pan or 2 loaf pans for 3 hours at 250°. Check at 2 1/2 hours with toothpick since ovens vary. Leave upside-down in pan 30 to 45 minutes.
In large bowl, sprinkle pudding over fruit cocktail. Stir until dissolved. Add pineapple and oranges. Mix well. Fold in Cool Whip. Chill.
Mix well. Dissolve 2 teaspoons soda in 1/2 cup hot water and add to mixture. Pour in 2 unbaked pie shells and top with reserved crumbs. Bake at 450° for 10 minutes, then reduce heat to 375° and bake for 30 minutes or until top is dry and done.
Mix together with sweet potatoes, eggs, sugar, milk, vanilla and 1/3 cup butter. Spread in an 8-inch baking dish, butter and flour. Crumble pecans and coconut on top of sweet potato mixture. Bake at 350° for 30 minutes.
Beat all ingredients, except nuts, until smooth (2 minutes in blender on high speed). Pour into greased pie plate. Sprinkle nuts on top. Bake at 350° for 30 to 35 minutes or until knife inserted in center comes out clean. Serve with a scoop of ice cream.
Two days before, drain pineapple and mix with marshmallows. Refrigerate overnight. Mix juice, flour, vinegar, sugar and egg. Stir over low heat until thickened. Refrigerate overnight.
Mix dry ingredients. Cream pumpkin, eggs and shortening. Add to dry ingredients. Bake at 350° for 1 hour. Makes 2 loaves.
Combine sugar, corn syrup and butter in a saucepan; place over medium heat, stirring constantly until sugar dissolves and butter melts. Cool slightly. Add eggs, vanilla, salt and pecans. Stir well. Pour into prepared pie crust. Bake at 325° for 55 minutes or until set.
Preheat oven to 350°. Cut round steak into serving pieces. Place in shallow baking dish. Sprinkle dry onion soup mix over steak. Spoon mushroom soup over top. Cover tightly with foil. Bake for one hour.
Boil and dice chicken. Combine soups, peppers, onion, milk and diced chicken in a large saucepan. Bring to a boil. Soften the flour tortillas in the chicken broth. Line a 9 x 13-inch casserole dish with softened tortillas and pour a layer of chicken mixture on top of this. Top with grated cheese and repeat until casserole dish is full. Bake at 300° for 25 minutes.
Mix all ingredients well. Roll in 1/2-inch balls. Bake on ungreased cookie sheet 15 to 20 minutes at 350°.
Combine tomatoes, tomatoes with green chiles, corn, tomato soup, vegetable soup and chili in large pot and mix well. Bring to a simmer over medium heat, stirring frequently. Layer cheese, sour cream and chips in individual bowls. Ladle hot soup over top. Makes 12 servings.
Dissolve jello and add sugar. Stir well. Add lemonade and pineapple juice. Freeze. Set out 4 hours before serving (until slushy.) Add ginger ale, mix well. Serve.
Thaw bread. Make mixture of brown sugar and cinnamon (1 cup sugar, add 2 teaspoons cinnamon or more, if desired). Roll pieces of bread (walnut size) in butter and roll in sugar mixture. Put balls in layer in Bundt pan. Sprinkle with nuts. Add ball-nuts layers until used up. Let bread raise. (Balls could be rolled in nuts before putting in pan.) Bake at 375° for 35 to 40 minutes. Turn out on deep dish.
Heat oven to 350°. Grease bottom of a 10-inch tube pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add vanilla to milk and alternately add flour mixture and milk to the creamed mixture, beating well after each addition. Pour 2/3 of batter into prepared pan. Mix chocolate syrup and baking soda together. Add to remaining batter.
Brown beef, onion and butter. Drain off fat. Mix the remaining ingredients. Bake at 400° for 45 minutes.
Brown chicken on both sides in hot oil using a large skillet. Move chicken to side of pan. Add carrots and celery; cook and stir until tender.
Mix all ingredients in large saucepan. Simmer over medium heat for 20 to 30 minutes.
Beat cream cheese and sugar together. Add strawberries and pineapple. Fold in Cool Whip and add pecans. Freeze in 13 x 9-inch pan. Cut in squares.
Light a hot fire in a barbecue grill. Chop the garlic. In a shallow dish, combine the garlic, oil, Worcestershire sauce and hot pepper flakes. Dip the chicken in the sauce to coat completely. Grill the chicken a total of about 6 minutes, turning and brushing often with sauce, until it is nicely browned and white in the center.
Mix the first 5 ingredients in a large bowl. Combine honey and oil; stir into the oat mixture. Spread out evenly in a 13 x 9 x 2-inch baking pan. Bake at 300° for 45 to 50 minutes. Remove from the oven; stir in the apricots and raisins. Place in another pan and let cool, stirring often to prevent lumping. Store in tightly covered jars or plastic bags for up to 2 weeks. Makes 6 1/2 cups.
Brown meat with onion and green pepper. Drain. Put in casserole dish. Stir in soup. Cover completely with cheese, then with Tater Tots. Bake at 425° for 30 minutes.
Brown butter and flour together. Add broth. Stir. Bring to boil and, if too thick, add a little more broth. Salt and pepper.
Pare the potatoes and onion; grate and let stand for about 10 minutes so moisture from the potatoes will rise to the top. Remove the liquid. Beat egg until the yolk and white are thoroughly combined. Pour into the grated potatoes and onion; stir with fork. Add the other ingredients. More flour may be needed. Fry in hot fat. When brown on one side, turn. Excellent with meat.
Cream shortening and sugar. Add egg and molasses and beat well. Stir and beat well. Stir in sour cream and Pet milk, then mix in dry ingredients. Mix all of this together. Drop from tablespoon on greased baking sheet. Bake at 350° for 15 minutes. Makes about 6 dozen.
Toss lettuce and basil leaves together in salad bowl. Mound gently. Arrange remaining ingredients attractively on lettuce with anchovies crossed on top. (Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves. Serve vinaigrette on the side. Makes 2 main course servings.
Saute celery and onion in margarine. Add soup and cheese. Mix and simmer slowly. Add broccoli which has been slightly cooked. Pour into buttered casserole dish. Top with dried bread crumbs and bake at 350° for 30 minutes.
Mix 1 1/2 cups starter juice and 2 1/2 cups sugar; add 1 large cup sliced peaches. Stir once a day for 10 days. Then add 2 1/2 cups sugar and 2 large cans of chunk pineapple. Stir once a day for 10 days. Then add 2 1/2 cups sugar and 1 large can fruit cocktail and one 10 ounce jar maraschino cherries. Stir once a day for 10 days. Then drain fruit. Makes about 2 cups. (Save juice for other starters.)
Heat oven to 350°. Mix stuffing, milk, water, 1/4 cup of the salsa and margarine in 12 x 8-inch baking dish. Arrange chicken over stuffing. Pour remaining 1/2 cup salsa over chicken. Cover with foil. Bake 30 minutes or until chicken is done. Remove foil. Sprinkle with cheese. Bake 5 minutes or until cheese is melted.
Cut broccoli into flowerets. Peel stalks and slice thin. Cover raisins with hot water; soak 5 minutes and drain. Cook bacon until crisp; crumble.
*You can used canned tomatoes, either whole ones you chop or canned diced tomatoes, drained. Crushed tomatoes do not work in this recipe.
Combine undrained pineapple and orange juice concentrate in blender container. Process until smooth. Add banana; mix well. Stir in ginger ale. Pour into 9 x 13-inch pan. Freeze for 30 minutes or until slushy. Spoon into glasses. Yields 4 servings.
Roll out biscuits. Place apples in center. Sprinkle cinnamon on apples; fold over and seal the edges of biscuits. Place in large glass dish. Bring to boil the butter, 7-Up and sugar. Pour over dumplings and bake at 350° for 40 minutes.
Melt butter. Mix in 1 egg and cake mix. Press in pan. Mix cream cheese, 3 eggs, vanilla and powdered sugar. Pour on top. Bake at 350° for 30 minutes.
Chill milk in freezer until slivers of ice appear in it. Turn into a chilled bowl and whip. Add lemon peel. Slowly add lemon juice, beating constantly. Continue beating and add sugar slowly. Cover bottom of pan with half of crackers. Pour whipped mixture into pan and cover with remaining crackers. Wrap and freeze. (Will keep several weeks in freezer.)
Blend onions and beef in food processor very fine. Add bacon bits and cream cheese. Make a ball and roll in chopped pecans or parsley. Serve with crackers.
Cook springs in 1/4 to 1/2 cup Italian dressing. Cube cheese and meat; mix with the springs.	Add green peppers. Pour on the rest of the Italian dressing. Sprinkle on oregano for taste. Add garlic salt to taste.
Put in sifter flour, soda, sugar, salt and cocoa. Sift into ungreased pan and add vanilla, vinegar, shortening and water. Mix well. Bake for 30 to 35 minutes at 350°.
Heat oven to 350°. Sprinkle cheese in 9-inch square pan. Dot with butter. Mix cream, mustard, salt and pepper. Pour half over cheese. Pour eggs over top, then remaining cream mixture. Bake for 25 minutes. Serve at once. Makes 6 servings.
Mix shortening and sugars until creamy. Add egg, then sifted dry ingredients. Stir in flavorings and coconut. Roll dough into small balls. Bake on a greased baking sheet 12 to 15 minutes at 350°. Makes 4 dozen.
Mix all together and place in greased casserole dish. Top with buttered cornflake crumbs, if desired. Bake at 325° to 350° for 1 1/2 hours.
Mix together oil, sugar, eggs and salt. Whip with fork until creamy. Add carrots, walnuts, flour, cinnamon, baking soda and baking powder. Grease and flour 3 round cake pans. Bake at 350° for 40 to 60 minutes. Don't overbake.
Cook macaroni according to directions. In a 2-quart casserole dish, mix cooked macaroni, mushroom soup, sour cream, salt and pepper. Top with cheese. Bake until bubbly in a 425° oven.
Place cooked broccoli in bottom of pie crust. Cover with cheese and cooked onions. Mix milk and eggs with salt and pepper. Pour over ingredients in crust. Bake at 350° for 35 to 45 minutes.
Saute onions and mango in butter. Add other ingredients and simmer for 30 minutes.
Brown ground beef and cook macaroni. Add to ground beef the onion, spaghetti sauce, tomato sauce and macaroni. Put in a 9 x 13-inch pan. Top with Mozzarella cheese and very thin slices of pepperoni. Bake at 350° for 30 to 40 minutes.
Grease a 13 x 9-inch baking pan. Put chicken in first, layer cheese on top. Combine soup, seasoning, parsley and wine and pour over chicken. Mix butter and stuffing and put on top. Bake, uncovered, in a 350° oven for 30 to 45 minutes.
Sift into a 2-quart glass bowl sugar and cocoa and put on top margarine and milk. Do not mix. Microwave 3 to 4 minutes. Take out when margarine melts and stir. Add vanilla and nuts (optional). Pour into pot in freezer for 1/2 hour.
To the browned and drained ground beef, add the green pepper, onion, salt and pepper to taste and the tomato sauce. Simmer until it has cooked some. Prepare the noodles according to directions. Rinse and drain. Blend together the cream cheese, cottage cheese and sour cream. Grease a 2-quart baking dish. Preheat oven to 350°. Make a layer of noodles, cheese and tomatoes and meat sauce. Repeat until all is used. Bake, covered, for 30 minutes. Serve 6 to 8.
Soak poppy seed in milk for 2 hours. Cream butter. Add sugar, a little at a time, creaming well. Then add poppy seed and milk.
Mix sugar, margarine and milk. Bring to a boil, stirring constantly, for 5 minutes. Stir in chips, marshmallows, vanilla and 1 cup nuts. Place in greased 8 x 10-inch pan. Refrigerate until firm.
Cook together the squash and onion until tender. Drain. Mix in beaten eggs and corn. Mix in bread crumbs, saving some for topping. Pour into a 1 1/2-quart casserole dish. Bake in 350° oven about 1 hour. Sprinkle with grated cheese and bread crumbs. Serves 10 to 12.
Mix flour, salt and milk; this forms a blob. Beat oleo, sugar and vanilla; beat all ingredients until whipped cream.
Brown bacon in 2 tablespoons oil slow in large pot, then add onion, celery and garlic. Cook until tender on medium heat (not brown), then add salt, oregano, pepper and spaghetti sauce. Stir and cook 10 minutes. Add water (1 quart); bring to a boil. Stir in noodles and boil 15 minutes or until tender, then add beans and parsley. Heat through. Serve with Parmesan cheese.
Beat egg. Add milk and bread crumbs. Mix thoroughly with meat and seasonings. Put in a loaf pan. Mix the mustard, ketchup and brown sugar. Spread over top of meat loaf. Bake at 350° for 1 hour. Pour off excess grease, if necessary.
Preheat oven to 350°. Remove and discard the wing tips and separate each wing into 2 pieces at the joint. Trim excess fat and skin. On a plate, stir together the flour, salt and pepper. Coat the wings with the flour mixture and shake off the excess. Heat oil in a deep fryer or deep, heavy pot to 375°. Heat over medium heat until a corner of a wing held in oil makes a lively sizzle. Add as many wings as will fit in a single layer without crowding; fry, turning once, until golden brown and cooked through, about 10 minutes. Drain on paper towels and keep warm on a baking sheet in the oven. Repeat with remaining wings. Heat butter in a small saucepan over low heat until foaming. Remove from the heat and stir in red wine vinegar and hot red pepper sauce. Transfer the wings to a large mixing bowl, pour the sauce over the wings and toss until evenly coated. Taste and adjust the seasonings. Serve hot with celery sticks and dressing of your choice.
Put butter and marshmallow cream in saucepan over low heat. Stir until syrupy. Add Rice Krispies and mix until well coated. Press into buttered 9-inch pie pan to form a crust. Fill with ice cream. Put in freezer. Serve with fresh fruit or frozen strawberries.
Thaw potatoes in a 9 x 13-inch casserole. Add chopped onions and 3/4 of the cheese. Mix soup, milk and sour cream together. Toss lightly with potatoes. Top with remaining cheese. Bake 1 hour at 350°.