HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in a dish a layer of cabbage, onions, and pepper. Mix vinegar, dressing, sugar, mustard seed and celery seed. Pour some vinegar mixture over layer. Make as many layers as you can. Pour mixture over each layer. Place in refrigerator, covered, for 24 hours. Next day, stir well and serve. It will keep for a week in refrigerator, covered tightly.
Return drained ground beef to frying pan. Add can of beans, spooning all beans and sauce out of can. Simmer approximately 5 minutes or until hot. Place half of the cheese slices on top of mixture (spread out). Simmer on low heat without stirring until cheese starts melting good (1 to 2 minutes). Stir, then add remaining cheese slices. Fry corn shells in small pan with oil. Drain on plate with napkins (flat). Top with meat mixture, lettuce, tomatoes, etc. (To be compared with tostadas.)
Preheat oven to 350°. Prepare cake mix according to package directions. Pour 1/2 of batter into Pam-sprayed 9 x 13-inch pan. Bake for only 15 minutes. In top of double boiler over hot water, melt together caramels, milk and butter. Pour this over baked portion of cake. Sprinkle pecans and chocolate chips over mixture. Spread on remaining batter. Bake for 25 to 30 minutes. If desired, before returning cake to oven, sprinkle 1/2 cup pecans over top of the batter.
Cook the spinach in the butter with the salt until slightly wilted. Sprinkle with the flour and add the milk and chicken broth; simmer for 15 to 20 minutes. Let cool. Puree in a blender or put through a food mill. Heat with the cream, lemon juice and sugar. Add more salt if needed. Serves 4.
Pour stuffing mix into melted margarine, stirring well. Pour half of mixture into bottom of baking dish. Place chicken on top. Heat soups and pour over chicken. Pour second half of stuffing mix over this. Bake at 350° for 30 minutes.
Combine bread crumbs, salt, sage, ginger and lemon juice in a mixing bowl. Stir in chicken broth and allow the mixture to soak for 15 minutes. Mix in the ground turkey and form into patties about 2 1/2-inches round and 3/4-inch thick. Saute the patties in a nonstick skillet until nicely browned on both sides. Tastes a lot like regular pork sausage.
Bake in 2 layers. Spread mashed berries between layers. Cool and serve.
Thaw bread. Spread on greased cookie sheet. Mix all ingredients, except meat and cheese. Spread on top of bread. Add meat and cheese. Roll up like a jelly roll; place seam side down on sheet. Brush lightly with beaten egg whites. Bake at 350° for 40 minutes, or until brown. Let set 10 minutes before cutting.
Spray Pam with butter. Spread 2/3 batter, cherries, and other batter into pan.
In 8X8 baking dish layer as follows: cream cheese, chili, salsa, Cheddar, olives. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.
In saucepan, combine chicken, butter, 1/2 cup Velveeta, seasoning and thawed spinach. Heat through.
Cook hamburger meat and drain. Add tomatoes, onion and Ro-Tel. Cook until onion is done. Cook noodles, then when done, add noodles and cheese to hamburger mixture.
Place flour sifter in 9-inch square baking dish. Sift dry ingredients into dish. Make 3 wells in mixture. Into first, put oil, the second vinegar and third the vanilla. Pour the cold water over top. Mix with fork just until blended. Don't beat. Bake at 350° for 30 minutes.
Toast the yeast and flour until you can start to smell it. Add the oil and stir while it bubbles and turns golden brown. Add water, still stirring with a whisk, until it changes to gravy consistency. Stir in soy sauce, salt and pepper.
Put all ingredients in blender; blend on medium speed until smooth, about 10 seconds. Refrigerate.
Mix these ingredients and boil 1 minute. Pour over cabbage mixture and blend. Let stand 4 hours before serving. Keep in refrigerator.
Combine the first 5 ingredients in a saucepan. Bring to a boil; simmer for 5 minutes. Spoon hot bean mixture into ungreased 9-inch square casserole.
Beat together slightly. Pour over top of hot crust. Bake at 350° for 25 minutes. Remove from hot oven and sprinkle with powdered sugar. Cool overnight or 4 hours before cutting into small squares. Serve with dip of Cool Whip, if desired.
Mix sugar and water together in a saucepan and dissolve over medium heat. Add nuts. Cook, stirring occasionally, until nuts are coated with sugar (about 10 to 15 minutes). Pour into shallow pan one layer deep and bake at 300° for 30 minutes, turning every 5 minutes.
Simmer hamburger and taco seasoning according to directions and cool. Stir with next 8 ingredients in large bowl and refrigerate. Just before serving, add lettuce and chips. Makes an extra large salad.
Mix all cake ingredients together, beat for 5 minutes. Bake at 350° for 45 to 55 minutes. Cool 10 minutes before removing.
Cream margarine and Crisco. Add sugar, flour, eggs, vanilla, lemon flavoring and sweet milk. Bake at 325° for 1 hour and then increase heat to 350° and bake for 1/2 hour.
Roll chicken in sour cream. Sprinkle with salt and pepper. Roll in Cheez-It crumbs. Place in casserole dish that has bottom covered in butter. Bake, uncovered, for 1 hour at 375°.
Combine candy bars and syrup in top of double boiler. Bring water to a boil. Reduce heat to low; cook until chocolate melts. Stir occasionally; set aside and let cool. Beat butter at medium speed for 2 minutes (until soft). Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears. Combine flour and baking soda; add to butter mixture, alternating with buttermilk. Mix at low speed until blended after each ingredient. Stir in candy bar mixture and vanilla. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes. Remove from pan; cool completely on rack.
Prepare rice according to package directions. Leave in pan, covered. Brown well the hamburg. Add stewed tomatoes and spaghetti sauce. Simmer 15 minutes. Add to rice. Mix well and simmer 10 minutes. Serve. (May not need whole jar of sauce.)
Cook until hot all ingredients, except the margarine and vanilla, stirring constantly. Continue cooking until it drops heavy and thick. Add margarine and vanilla flavoring. Cook some more. Test by dropping a few drops on a saucer to check for spreading consistency. Start spreading on layers. It will gradually harden on layers as you spread it on.
Mash cooked squash. Add other ingredients and mix well. Pour into a greased 1-quart casserole and bake at 375° for about 40 minutes. Yield: 6 servings.
Preheat oven to 375°. Arrange chicken in 13 x 9-inch pan. Rinse sauerkraut in colander with cold water. Press out excess liquid. Sprinkle sauerkraut on chicken, top each breast with cheese cut crosswise in half. Pour salad dressing over this and cover pan with foil. Bake 40 minutes or until tender with fork. Skim fat, garnish with parsley.
Cook broccoli. Mix next four ingredients together. Add to cooked broccoli and mix well. Put broccoli mixture into a 2-quart casserole. Combine crackers and butter. Spread on top of broccoli mixture. Bake at 350° for 30 minutes.
Combine cornmeal and	milk in saucepan. Place over medium heat and	cook, stirring constantly until mixture is thick and smooth, about 5 minutes. Remove from heat and cool slightly. Stir in egg yolks, salt and white pepper to taste. Add corn. Whip egg whites with dash of salt until stiff. Stir 1/4 of whites into cornmeal mixture, then fold in remaining egg whites. Thinly slice garlic. Heat heavy skillet, then add small amount of	butter. Ladle	about 1/4 cup of batter into skillet for each Corn Cake. Sprinkle each cake with several slices of garlic. Brown on 1 side over medium heat, then turn and brown other side. Batter is delicate so cook until set	and use a wide spatula to turn cakes. Remove from pan and keep warm. Makes 8 Corn Cakes.
In large 12-inch heavy skillet mix first 4 ingredients. Bring to boil. Add sweet potatoes. Simmer, uncovered, basting frequently until syrup thickens and potatoes are glazed. Serves 8.
Mix all ingredients except butter and corn flakes. Pour into a greased 13 x 9-inch pan. Mix butter with corn flakes and put on top of potato mixture. Bake, uncovered, at 350° for 45 minutes.
Partly cook onion and celery in broth. In a large bowl crumble cornbread and light bread. Add seasonings. Add cooked onion and celery and enough broth to make a medium consistency. Add the chopped eggs and chicken, mix real good. Bake at 350° until firm, but soft.
Brown meat and drain. Add soup while cooking. Add all other ingredients. Simmer for 20 to 30 minutes.
Reserve 1/2 of chow mein noodles. Combine remaining noodles with soup, water, tuna, cashews, celery, onion and soy sauce. Mix well. Microwave 8 to 10 minutes on High or until hot, stirring once. Top with reserved noodles and let stand 3 to 5 minutes.
Cream together first 5 ingredients. Blend together remaining ingredients. Stir together and drop from teaspoon on a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook spaghetti and drain. Mix milk and egg and stir into spaghetti. Spray 9 x 13-inch baking dish with vegetable spray. Saute meat, onion, pepper and garlic. Add tomato sauce and seasonings; cook 5 minutes. Put spaghetti in bottom of baking dish and pour meat sauce over. Top with mushrooms and cheese. Bake at 350° for 20 minutes.
Brown ground beef. Add taco seasoning, corn, onions, shoestring potatoes and water. Pour into pie crust. Top with the other pie crust and bake in oven 25 to 30 minutes on 350°.
Combine vinegar, sugar, salt and spices. Heat over low or medium heat while preparing cukes. Cut cucumbers into 8 pint jars. Then boil the vinegar mixture for 6 minutes and pour over cucumbers and seal tight.
Skin chicken breasts. Wrap each breast in bacon. Cover the bottom of an 8 x 8-inch greased baking dish with chipped beef. Arrange chicken on top. Mix soup and sour cream and pour over chicken. Sprinkle with paprika. (At this point it can be refrigerated overnight.) Bake uncovered for 3 hours at 275°
Soften cream cheese at room temperature. Add remaining ingredients, using 1/2 cup of chopped pecans. Refrigerate until firm. Roll into 2 balls and roll each ball in remaining pecans. Store in plastic food wrap in refrigerator.
Soak cucumbers in brine overnight (1 cup salt dissolved in 1 gallon of water). Drain and cut in chunks. Cook until just hot through in vinegar and water to cover, 2 parts vinegar to 1 part water. Cook a layer at a time in flat pan. Pack in jars. Drain off excess liquid. Make a syrup to suit your taste as to sugar and spices. Pour over pickles in jars to cover, having the syrup boiling hot. Seal at once.
Sift flour, salt and baking powder together. Work in lard and milk; beat hard to smooth out lumps. Fill greased gem pans half full. Bake in hot oven at 400° for 8 to 12 minutes.
Saute garlic and onion in oil. Push to side of pan. Add chicken and brown. Combine tomato paste, water, salt and pepper; pour over chicken mixture. Cover and simmer 45 minutes or until chicken is tender. Add mushrooms and wine (if desired). Cook 5 minutes more. Makes 4 servings.
Mix first five ingredients together; warm. Add rest of ingredients. If using an automatic bread maker, place dry ingredients in inner pan in the order listed. Warm the next set of ingredients and add them. Without an automatic bread maker, hand knead and let this bread rise. Bake in two loaf pans.
Mix 1/2 cup cold water with gelatins. Bring cherries and sugar to boil; remove from heat and add gelatins. Cool. (Place pan in cold water with ice cubes until slightly cool.) After mixture is cool, add pineapple, orange juice and chopped nuts. Pour in mold and refrigerate until solid.
Dissolve pudding in pineapple. Add remaining ingredients. Chill and serve.
Combine boiling water and Nabisco 100% Bran; let stand for 1 hour. Cream sugar and Crisco. Add well beaten eggs, buttermilk and soaked bran. Sift together flour, soda and salt. Add all at once with Kellogg's All-Bran. Fold until ingredients are well moistened. Store batter in refrigerator. This will keep at least 2 weeks. I keep in refrigerator for a few hours before making the first batch. Bake in greased muffin cups at 425° for 15 minutes.
Sift dry ingredients. Add onion, milk slowly, till dough is soft, easily handled. Shape round flat cakes, fry in bacon grease in iron frying pan, or roll into balls, drop into deep fat until brown, crisp.
Line 9 x 13-inch dish with 1/2 of the crumbs; press down firmly. Beat the cheese and powdered sugar together. Blend peanut butter and milk; mix thoroughly with cheese and peanut butter. Fold in Cool Whip.
Brown beef and drain well. Saute onion, green pepper and celery. Combine all in large saucepan with remaining ingredients. Simmer 1 hour. Freezes well.
Cook rice according to directions. Cool. Add scallions, pepper and olives. Drain artichoke hearts and reserve marinade. Cut hearts in half and add to rice. Combine mayonnaise, marinade and curry powder. Mix well and add to rice. Store in refrigerator but tastes best at room temperature.
Cook macaroni according to package directions; drain well. Combine macaroni with remaining ingredients; toss well. Add more mayonnaise, if necessary.
In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots. Pour into 2 greased and floured 9-inch round baking pans. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Cream the butter, sugar, eggs and vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt. Add to creamed mixture. Stir in peanut butter chips, if desired. Chill until firm. Shape into 1-inch balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350° for 8 to 10 minutes. Cool 1 minute before removing from cookie sheet to wire rack. Makes 5 to 6 dozen 2 1/2-inch cookies.
Mix mayonnaise, milk and Ranch dressing mix. Blend in cheeses and chill several hours. Roll in almonds and serve with crackers.
Keep cheese at room temperature. With electric mixer, mix all the ingredients. Chill for eight hours. Form balls and roll over crushed pecans or walnuts.
Combine flour, pecans and butter. Press in pan, 13 x 9 x 2-inch. Bake at 325° for 20 to 25 minutes. Cool. Combine cream cheese, powdered sugar, 2 cups whipped topping and vanilla. Beat at medium speed with electric mixer 1 minute or until smooth. Spread over crust.
Drain all cans of fruit. Place in casserole. Melt sugar, oleo and ginger. Pour over fruit and bake in 325° oven for 30 minutes.
Beat egg whites until fluffy and shiny. Beat egg yolks until thick and fluffy. Gradually beat in sugar. Add to the egg yolk mixture the whipped cream and half and half, stirring well. Add, still stirring, the liquor if desired. Fold in beaten egg whites. Chill in refrigerator until ready to serve. Dust with nutmeg. Makes 10 servings about 5 ounces each. Recipe can be doubled.
Defrost potatoes. Combine in a large bowl with sour cream, salt, pepper, onions, soup and cheese. Blend thoroughly. Put in a greased casserole and cover with cornflakes or Ritz crackers. Pour melted butter over that. Bake at 350° for 45 minutes.
You will need a measuring cup, mixing bowl, tablespoon measure, mixing spoon, foil or plastic wrap and a nut chopper or a small knife.
Mix all together. Put in baking dish and bake at 350° for 1/2 to 3/4 hour.
Combine all ingredients in a salt shaker and use it to flavor meats, vegetables, starches or anything that you would normally use salt on.
Add tapioca, salt and raisins to hot coffee in a double boiler and cook 15 minutes, stirring. Add sugar. When cold and just before serving, fold in cream (whipped).
Sift together the flour, baking soda and salt. Beat the butter and peanut butter in another bowl. Add sugar to the butters, mix well. Add eggs and vanilla, then the dry ingredients. Blend well, chill the dough. Form into 60 balls. Roll them in some extra brown sugar. Place on greased cookie sheet and bake for 8 minutes at 375°. Remove from oven and place a chocolate kiss on each cookie. Return to oven for 2 more minutes. Cool on rack.
Cook noodles in unsalted, boiling water until tender. Drain and flake tuna. Scald milk. Melt margarine in saucepan. Add flour, then milk. Stir until thick and smooth. Add tuna and noodles to white sauce and pepper. Put in casserole and bake 1/2 hour at 350°.
Bring to boil pineapple and sugar, remove from heat and add jello and softened cream cheese. Cool. Add milk, cherries and nuts. Mold and refrigerate.
Heat pineapple to dissolve Jell-O. Cool. Add buttermilk set in refrigerator to thicken. Add nuts and Dream Whip.
Shred cabbage. Mix all ingredients together. Great on hot dogs, hamburgers or with any meal.
Cook spaghetti; drain. Stir in butter, then Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie pan. Spread cottage cheese over spaghetti crust. Cook ground beef, onion and green pepper together; drain. Mix meat mixture with tomato sauce, paste and garlic. Heat thoroughly, adding water if needed. Turn meat mixture into crust. Bake uncovered at 350° for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Makes 6 servings.
Mix Bisquick, sausage and cheese together. If needed, add water, a little at a time, for desired thickness. Roll into sticks or balls. Bake at 400° for 10 minutes or until brown.
Trim off large leaves of broccoli. Remove tough ends of leaves and stalks and wash broccoli thoroughly. Cut into bite size pieces. Wash cauliflower and remove green beans. Separate cauliflower into flowerets. Slice large flowerets into bite size pieces. Combine vegetables in large bowl.	Combine remaining ingredients; stir well. Add mayonnaise mixture tossing well. Chill and serve.
Cook pasta in boiling water. Make sauce according to directions on package. Toss pasta and shrimp with sauce and serve.
Blend cream cheese, onion and ham until smooth. Separate the slices of ham and turkey, laying 1 slice of turkey on each slice of ham, then spread with cheese mixture.
First you buy our Boboli pizza crust, then you spread your spaghetti sauce on the pizza crust and then you put your ground beef and mushrooms on. Add black olives, pepperoni and then your last ingredient, cheese. Bake at 450° for 8 to 10 minutes.
Mix above ingredients together and pour into bottom pie crust. Dot with butter. Put on top crust, sealing edges well. Bake in 350° oven until done, about 50 minutes.
Boil the cabbage for 15 minutes. Change the water and boil 20 minutes longer. Drain and chop fine. Add eggs, butter, salt, pepper and cream. Stir all together. Bake until brown at 350°.
Combine all ingredients; simmer. Or Wassail may be perked in a percolator with spices in the basket. It is good with slices of orange and lemon. Refrigerate any leftovers and warm up later.
Prepare cake as directed in a 9 x 13-inch pan. As soon as cake comes out of oven, poke holes all over. Mix cream of coconut and Eagle Brand milk together; heat in microwave. Stir and mix well. Pour on warm cake. Top cake with half of the dried coconut. Let stand overnight. Cover with Cool Whip and then remaining coconut. Store in refrigerator. Best if eaten the following day.
Saute almonds and sesame seed in oil. Cool. Pour over cabbage; add vinegar, sugar, salt, pepper and noodles (broken in pieces) and package of noodle flavor that is in noodle package. Add chicken and onions. Toss good; let stand overnight.
Remove all fat from steak. Slice with grain 1/8-inch thick. Cook on wire rack at 150° for 4 to 5 hours or until dry. Line oven with foil.
Drain peas and pimentos. Mix ingredients with mayonnaise dressing and serve on crisp lettuce leaves.
Mix desired amount of Bisquick and milk until just moistened (almost pasty). Add handful of chopped jalapenos (depending on how spicy you like it). Add shredded cheese and the browned sausage (crumbled). Roll into balls (1 teaspoon or so big). You may need to add more Bisquick if too pasty. Bake at 350° until golden.
In saucepan, cook onion in butter until tender. Blend in soup and milk; add macaroni and cheese. Heat until cheese melts; stir occasionally. Makes about 4 cups.
Take two 12-inch skillets and divide recipe ingredients between them as follows: Melt butter in skillets; add zucchini and onion. Cook until zucchini just becomes tender. Add tomatoes and seasonings, cover and cook 3 to 5 minutes. Remove from heat and add cheese and croutons. Let stand 2 to 3 minutes. Cut into pie shaped wedges 6 to a pan and serve. Serves 12.
In a large bowl, combine ice cream mix, condensed milk, eggs (already beaten), vanilla and about 2 quarts milk. Stir until all mix is dissolved (no lumps), then use electric mixer. Pour into freezer and add milk to fill line in freezer. Crank until frozen.
Unroll crescent rolls; do not break apart. Flatten with rolling pin or hands to fit bottom of cookie sheet. Bake according to directions on package. Cool.
Mix ingredients and cook over medium heat, stirring constantly, and bring to a boil. Remove from heat and add vanilla.
Brown beef and onion in small amount of oil. Add tomato paste, sour cream and seasonings. Place alternate layers of drained, cooked noodles and meat mixture in casserole. Top with grated cheese. Bake at 350° for about 15 minutes.
Break 2 eggs in a bowl. Beat eggs with a fork. Add tuna and mix. Add salt and pepper to taste and milk and mix. Add bread crumbs and cracker crumbs. Put by spoonful in skillet and fry until brown on both sides.
Sift flour, sugar, baking powder and salt into bowl; make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Toss blueberries with two tablespoons sugar and gently stir into batter.
Mix all together in a large bowl; roll into small balls. Place on an ungreased cookie sheet. Bake 10 to 12 minutes in a 425° oven.
Put sugar and cinnamon in bag. Dip each biscuit, which has been cut into quarters. Slice margarine and line bottom of tube pan. Sprinkle with nuts; place each coated piece of biscuit to make a layer. Cover with nuts; continue until all biscuits are used. With remaining margarine and 1/2 cup brown sugar, bring to a boil; pour over biscuits. Bake at 350° for 35 minutes.
Using food processor, add peppers and onion to food processor. Use "chop" setting for approximately 15 seconds. Add tomatoes and enough juice to make saucy. Salt to taste. For milder taste, keep adding remaining juice. Serve with chips.
Mix dates, nuts and 1 1/2 cups coconut, then add all ingredients. Mixture will be stiff. Scoop up a spoonful of mixture and shape into a roll as thick as a frankfurter and half as long. Roll each in remaining coconut. Place on greased baking sheet; bake for 10 to 12 minutes, or until coconut is just slightly browned, at 350°. If shaped into a ball and cooked in paper cups, let Hedgehogs cool completely. They will set as they cool. Will keep well.
Mix batter, using eggs, flour, water, salt, cayenne and turmeric. Heat the oil in a heavy saucepan. Dip blossoms in batter until well-coated, then fry in hot oil (375°) until golden brown; takes less than a minute for each. Drain on paper towels and serve warm.
Pour boiling water over oats. Cover and let stand for 20 minutes. Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Mix sugar, eggs and oil. Add dry ingredients and stir. Add oats. Mix well. You can use a mixer if you like. Pour into prepared pan and bake for 35 minutes.
Put raw yams in a casserole dish. Sprinkle on brown sugar and nutmeg. Pour on pineapple juice or water. Cook 1 to 1 1/4 hours at 350°, depending on yams. Add crushed pineapple. Add pecans. Put back in oven to brown for 15 minutes.
Mix well and pinch into small balls. Bake at 325° for 15 minutes. Freezes well. To reheat, wrap in foil and put in oven.