HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim and cut the cabbage into shreds. Wash well. Bring a large pan of water to a boil and throw in the cabbage, salt, pepper and allspice. Cook about 10 minutes or until done. While it is cooking, fry the bacon in the butter in a hot frying pan. After the cabbage is cooked, drain water and place it in a mound in a warm deep dish. Remove bacon from the hot fat. Pour the hot fat over the top of the cabbage. Crumble bacon over the top of the cabbage. Serve large helpings.
Mix together and bake in greased pan at 400° for 1/2 hour (30 minutes). I use my 9-inch Pyrex pie pan.
Beat eggs until fluffy. Mix all ingredients together until creamy. Spray skillet with Pam. Get skillet hot. Turn down to medium-high. Pour to size and cook.
Combine ingredients. Pour over fish fillets in small casserole. Bake at 350° for 25 minutes, then broil for 2 minutes.
Do not drain pineapple. Mix pineapple, yogurt and dry pudding mix. Fold in Cool Whip. Also you can substitute pineapple pudding or pistachio pudding mix.
Pour boiling water over acid to dissolve. Add sugar, cold water and juice. Freeze to mush or frappe stage. Color if you wish.
Place chicken breast in 9 x 13-inch baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Place rice, vegetables and 1 can of fried onions around and under chicken. When 20 minutes is up, mix chicken broth and Italian seasoning; pour over chicken and vegetables. Bake, uncovered, for 25 minutes. Top with remaining onions and bake 2 to 3 minutes longer. Let stand 5 to 10 minutes before serving.
Mix together powdered sugar, peanut butter, graham cracker crumbs and 1 stick butter. Press firmly into a 9 x 13-inch glass baking dish. Chill for 1 hour. Melt chocolate chips with 1 stick of butter in microwave. Pour over peanut butter mixture. Smooth with spatula. Refrigerate 20 minutes and cut into 1-inch squares. Refrigerate an additional 20 minutes before serving.
In large saucepan, combine all but beans. Cover, simmer 15 minutes. Stir in drained kidney beans. Cover, simmer 10 minutes. Garnish with shredded Cheddar cheese, if desired.
Cook macaroni; drain. Cook chopped bacon, drain. In large pan, pour undiluted tomato soup. Add macaroni, heat thoroughly. Pour grated cheese in and continue heating. Salt and pepper to taste.
Cream margarine and shortening. Add sugar; beat until smooth. Add egg yolks; beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in egg whites. Bake at 350° for 25 minutes or until done.
Grind tomatoes, onions and jalapenos.	Pour over salt, pepper and vinegar. Cook until desired thickness. Pour into scalded jars and seal. Process in hot water bath. Makes 14 pints.
Cook all ingredients, except corn meal, until tender. Let cool in liquid. Take out liver and meat; grind in food mill. Reheat broth to boiling. Stir in ground meat. Add enough corn meal to boiling mixture, stirring constantly to hold firmly together. Cook for 10 minutes. Add sage to desired taste. Pour into pans to cool. When ready to use, slice, roll in flour and fry in oil until brown. (Keep some of broth to make liver mush.)
Saute Spam, onions, and green pepper in oil and put in pie pan. Put cheese on top of Spam. Mix milk, Bisquick, eggs, salt and pepper and put over Spam. Bake at 400° for 30 minutes. Let stand 5 minutes before cutting.
Mix all ingredients together. Grease and flour Bundt pan. Bake at 350° for 1 hour and 20 minutes or less.
Preheat oven to 400°. Rinse haddock fillet; pat dry. Make a slice down fillet for stuffing. Microwave spinach to defrost. Squeeze out excess water. Brown garlic and butter in saucepan. Add spinach and cream cheese; mix well. Place haddock fillet in 13 x 9-inch pan. Squeeze lemon over fillet. Spoon spinach mixture over fillet. Bake in a preheated oven 20 minutes or until fish flakes with a fork. Garnish with fresh parsley and lemon.
Mix all ingredients and chill. This can be served in hollowed-out bread or served as a dip for chips.
Grease a 9 x 13-inch glass pan. Salt and pepper chicken breasts. Layer in pan the chicken and cheese; seal with soup. Mix the stuffing and margarine; sprinkle on top. Bake at 350° for 1 1/2 hours (cover first hour).
Mash peeled tomatoes; add bread and mix well.	Mixture should be	moist but not real juicy. Add some more bread if needed. Pour into	a greased baking dish. Mash into a thin layer. Cut pepper up	over the top. Bake at 400° for 20 minutes or until brown on top. Serve hot.
Beat eggs on medium for 5 minutes. Add sugar, pumpkin and lemon juice gradually. Mix next 5 ingredients; fold into pumpkin mixture. Line pan with wax paper. Pour batter in pan; bake for 15 minutes. (Don't overbake.) Invert on towel; sprinkle with powdered sugar. Roll cake and towel together; cool completely. Combine cream cheese, 1 cup powdered sugar, butter and vanilla. Mix; spread on cake, reroll and refrigerate.
Place all ingredients in blender container. Cover; blend at medium speed for 15 seconds or until smooth. Chill. Makes 1 1/4 cups.
Soften cream cheese and beat until fluffy. Add milk slowly while beating. Add lemon juice and vanilla and beat. Pour filling into crust. Chill several hours and then top with cherries.
Cream margarine, sugar and eggs. Add cocoa. Sift flour and dry ingredients. Add alternately with the hot coffee until everything is mixed in (mix as little as possible). Batter will be runny. Grease a flat 9 x 13-inch pan and flour with cocoa. Pour batter in. Bake at 375° for 30 to 35 minutes. Cool 10 minutes in pan on rack, then turn out on rack to finish cooling. Top with 7-Minute Icing and coconut (your favorite chocolate icing is great, as well).
Combine all ingredients; store in airtight container. Yield: 3 3/4 c.
Cook rice until light brown. Fry hamburger in fat in separate skillet. Add onion, garlic, hot and sweet pepper, salt, tomatoes and chili powder. Allow mixture to cook about 3 minutes. Blend in browned rice. Simmer slowly in skillet on top of range until done.
Cream shortening and sugar. Beat in eggs and vanilla. Mix dry ingredients together. Add sugar and egg mixture. Stir in 1/2 cup M&M's. Bake on ungreased sheet at 375° for 10 to 12 minutes or until golden brown. Decorate tops of cookies with remaining M&M's. Makes 6 dozen 2 1/2-inch cookies. Cool.
Mix all ingredients together. Bake in 2-quart casserole 1 1/2 hours at 350°.
Cook potatoes and heat oven to 350°. In small bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace. Beat on medium speed until smooth. Pour into buttered 2-quart casserole and top with marshmallows. Bake for 30 minutes until marshmallows are puffed and golden brown.
Combine all ingredients in glass bowl with tight cover of microwave plastic wrap. Cook on High 6 to 8 minutes (or longer if bulbs are large). Remove from oven; let stand covered for 10 minutes.
Dissolve Jell-O in 1 cup hot water. Add 3/4 cup cold water. Blend in cranberries. Chill until slightly thickened. Blend in remaining ingredients. Pour into mold and refrigerate.
Brown hamburger meat. Add chopped onion, chopped bell pepper and chopped celery. Stir in soup and tomato sauce. Add Worcestershire sauce and simmer for 15 minutes. Add macaroni (precooked and drained). Pour into a casserole dish. Cover with cheese and bake in 350° oven for 15 minutes.
Sift together flour, baking powder, baking soda and salt. Beat shortening until creamy in mixing bowl. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add bananas and beat well. Add flour mixture alternately with banana mixture (a small amount at a time) mixing after each addition only enough to moisten dry ingredients. Turn into a greased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inches) and bake in a 350° oven for about 1 hour and 10 minutes or until bread is done. Makes 1 loaf.
Prepare the cake mix according to package directions. Pour into greased 9 x 13-inch cake pan. Top with rhubarb. Sprinkle with dry jello and then sugar. Pour cream or half and half over. Bake in a preheated 350° oven for 40 to 50 minutes or until done.
Combine first 8 ingredients in a large mixing bowl. Mix until well blended. Remove shells from boiled eggs and place in a large jar with a tight fitting lid. Pour water vinegar mixture over eggs to cover. Cover tightly and allow to marinate for at least 2 days before serving.
Cook carrots in large saucepan of boiling salted water until crisp-tender, 5 to 8 minutes. Rinse under cold running water to cool; drain.
Slice off top of cake loaf. Scoop out center and fill with pie filling. Replace top. Ice the entire cake with Cool Whip. Refrigerate until serving time. Slice to serve.
Simmer the chicken in 2 quarts of water. Cook at medium heat until tender and done (about 30 minutes). Remove and debone chicken. Skim fat from liquid and set aside. Cook oil and flour in a skillet until it turns a dark golden brown. Add onion, celery and bell pepper; cook for 5 minutes. Add to broth with all other ingredients, except seasoning. Cook until rice is done. More water may be needed; add as desired. Finish with seasonings.
Cook carrots in salted water until done. Drain well. Heat other ingredients. Add to carrots. Marinate 2 to 4 hours.
Cook slowly. Watch for scorching until 230° or very stiff ball forms in cold water.
Grease sides of a heavy 2-quart saucepan. Combine sugar and milk. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage, 234° on candy thermometer. Remove from heat; add peanut butter, Marshmallow Creme and vanilla. Stir until blended. Pour into greased 9 x 9 x 2-inch pan. Cool. Cut when firm.
Prepare cake according to package in a 13 x 9-inch pan. Cool. Spread Cool Whip over cooled cake. Using blueberries, make a squared area in the upper left corner to make the "stars." Using strawberries, make rows across length of cake to form the "stripes", being sure to leave Cool Whip showing between each row. Refrigerate 1 hour.
Blend salt, sugar, flour and cocoa. Beat milk, vanilla, margarine and eggs. Add to dry ingredients. Add coconut and nuts. Bake in pie shell at 350° for approximately 40 minutes or until done.
Mix first 5 ingredients. Spread on shells and roll. Wrap tightly in wrap. Refrigerate overnight or 4 to 6 hours. Then slice in 1 1/2-inch pieces. Dip in salsa.
Beat eggs. Add oil, sugar, zucchini and vanilla. Add flour, salt, baking powder, soda and cinnamon. Mix well. Put in loaf pans and bake at 325° for 45 to 50 minutes. Makes 2 loaves (9 x 5 x 2-inch).
In a saucepan, combine vinegar, oil, celery seed and salt; bring to a boil. Stir in sugar.
Boil peppers (cleaned out) about 15 minutes. Fry onion and hamburger and cook rice. Mix hamburger, rice, steak sauce, corn and tomato sauce. Stuff into peppers and bake in 375° oven for 30 minutes.
Put jello and hot water into blender, cover and process at beat until dissolved. Remove feeder cap and add syrup, vinegar and milk. Increase speed to liquify and add cream cheese. When mixture is smooth, stop blender and add carrot juice. Replace cover and process 1 cycle to liquify. Pour into a 2-quart mold and chill until set. Serves 6 to 8.
Cream butter with sugar. Add alternately milk and flour. Add eggs one at a time, mixing well after each one. Add flavorings. Add baking powder last. Bake at 325° until done, about 1 hour.
Mix all ingredients, except dressing, in large bowl. Add 1/2 cup of dressing; toss to coat. Refrigerate 2 hours. Add remaining dressing and toss salad just before serving.
Cook macaroni	until tender.	Saute onion and bell pepper in 1/4 cup melted butter. Drain. Brown ground beef. Mix all ingredients (except cheese) together. Put in buttered casserole dish (1 large or 2 medium).
Make broccoli as directed on package. Make stuffing as directed in another pan. Put broccoli, stuffing and cheese together. Put in crock-pot on low for 1 hour or until ready to eat. (May be baked in regular oven for 1/2 hour.) Can put Durkee onions on top before you bake it.
Mix all together except strawberries. Bake at 375° for 35 to 40 minutes. May serve topped with strawberries.
Cook and drain hamburg. Break up in small pieces toss with the rest of ingredients add dressing. Add crushed doritos at the last minute and toss again.
Boil sugar and water 3 minutes. Cool. Mix fruit juices. Freeze. Set out 30 minutes before serving. Add equal parts 7-Up.
Line a foil-lined cookie sheet with saltine crackers. Put 1 cup butter and 1 cup sugar in a medium sauce pan and heat, bring to a boil for 3 minutes. Spread evenly over the crackers and place in a 400 degree oven for 5 minutes.
Drain beets; save liquid. Mix sugar and flour. Add vinegar, liquid from beets, butter, salt and paprika. Cook in saucepan until mixture thickens. Add beets and cook 5 minutes longer on low heat.
Preheat oven to 400°. Bring water and margarine to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms a ball. Add eggs, one at a time, beating until smooth. Drop teaspoonfuls of batter onto ungreased baking sheet. Bake for 30 to 35 minutes and remove from baking sheet.
Prepare 1 package Stove Top stuffing as directed on package. Prepare 1 package frozen broccoli as directed. Mix both of these with mushroom soup. Pour 1/2 in baking dish; cover with Velveeta cheese. Pour in remaining half of mixture and dot with more cheese. Bake 1/2 hour at 350°.
Put in a baking dish. Add bacon strips on the top and bake 1 hour.
Soften gelatin in cold water. Dissolve over low heat; then cool. Beat cream cheese and remaining ingredients. Blend in gelatin and chill.
In medium saucepan, combine all ingredients except chicken; bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, 5 minutes. Stir in chicken; heat through. Makes about 5 (1-cup) servings.
Mix cake mix, butter and 1 egg and spread in greased 9 x 11-inch pan. Mix remaining ingredients and put on top of cake mixture. Bake at 350° for 30 to 40 minutes.
Bring Karo to a boil. Remove from heat and stir in coconut. Add flavoring. Cover with Saran Wrap and let set 1 to 1 1/2 hours. With wet hands, shape into bars. Let dry overnight. Top with almonds. Coat with melted chocolate.
Boil water and margarine. Remove from heat and add flour, stirring until soft ball forms. Let cool about 10 minutes. Add the eggs, one at a time. Stir until consistency of peanut butter. Spread in a 9 x 13 pan that has been sprayed with Pam. Bake 20 to 30 minutes at 400°. (Do not break bubbles in crust.) Let crust cool.
Melt butter in large pan in 350° oven. Crush vanilla wafers on bottom of same pan. Sprinkle coconut over vanilla wafers. Put chocolate chips over coconut. Pour Eagle Brand on top. Bake 20 minutes at 350°.
Combine all ingredients and beat for 12 minutes on high speed. Bake in a 325° oven for 1 hour without opening door. Do not preheat oven!!
Cook macaroni and drain, put in a casserole dish. Mix sauce, mix flour, butter, cheese and milk and cook until it starts to get thick. Pour over macaroni and bake about 15 minutes at 350°.
Cut Twinkies in half and line the bottom of pan with cream side up. Drain pineapple and spread on top of Twinkies. Mix the box of instant pudding as directed on box and spread on top of the pineapple. Slice the bananas and place on top of the pudding. Ice with Cool Whip and decorate with pecans on top. (Twins are the same as Twinkies and cheaper.)
Mix all ingredients except about 1/3 of the noodles. Put in a casserole dish. Place rest of noodles on top. Bake 25 minutes at 350°.
Cook ground beef and onion. Mix all ingredients in casserole dish. Top with cheese. Bake 1/2 hour.
Cook rice and salt in water until tender; drain. Add sugar, marshmallows and pineapple. Let stand until cool. Add whipped cream.
Mix shortening, salt, vanilla and 1/3 sugar. Add milk and remaining sugar alternately until creamy.
Sift flour with baking powder, sugar and salt. Combine egg, milk and shortening. Add to dry ingredients, stirring just until flour is moistened. Batter will be lumpy. Use just enough grease so they won't stick.
Cream butter. Add sugar. Beat eggs and add with crushed vanilla wafers, pecans, coconut, vanilla and milk. Mix well. Bake at 325° for 1 hour or more in a greased 9 x 13-inch pan or Bundt pan.
Combine pork and beans, onion and brown sugar in 9 x 13-inch casserole dish. Place pork chops over beans. Pour barbecue sauce over chops. Bake in preheated 350° oven for 1 hour and 15 minutes.
Heat oysters in their liquor; add butter, seasonings and when edges of oysters begin to curl, add milk. Bring just to boiling, stirring occasionally. Remove from heat; cut butter into 6 pieces. Place in heated soup bowls. Pour over soup and sprinkle with more pepper. A few chopped mushrooms may be added if desired.
Mix first 3 ingredients together and pour into 9 x 13 inch pan and bake for 15 minutes at 350°. Cool. Mix next three ingredients and spread over cooled Pretzels. Mix boiling water and Jello together until Jello is dissolved, pour in frozen strawberries and let thicken slightly then pour over top of dish.
Cream shortening and sugar. Add egg and molasses. Beat well. Add flour sifted with salt, soda, and spices. Mix well. Chill in refrigerator. This dough is soft, and must be thoroughly chilled to shape (overnight works well). Form into small balls. Roll in sugar. Place 2 inches apart on cookie sheet. Bake in moderate oven (350°) for 10 minutes.
Put popped popcorn in a large bowl. Prepare a cookie sheet or	cardboard. (I	cover with aluminum foil and spray with a very small amount of Pam.)
Combine all ingredients; mix thoroughly. Lay small ball of dough on cookie sheet. Dip bottom of a glass in water, then press glass bottom on dough to flatten. Bake at 350° for 7 to 10 minutes.
Mix lemon juice and milk. Add remaining ingredients. Pour into chilled, baked pie crust. Chill until firm. Makes 2 pies.
Cook potatoes, celery and onion with enough water to cover, until tender. Add remaining ingredients. Cook over low heat until cheese melts.
Saute celery and onion in large heavy saucepan or Dutch oven coated with nonstick vegetable spray until soft and light golden brown. Add remaining ingredients except parsley and stir. Simmer about 20 minutes until chicken is cooked and potatoes and carrots are tender. Remove bay leaf. Sprinkle each serving with minced parsley, if desired. Freeze remaining soup in an airtight container for future meals. Reheat in microwave or on stove in a saucepan. Makes 4 servings of 1 1/2 cups each.
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 1 1/4 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add sour cream, mixing until blended.
Alternate layers of vegetables and season lightly with salt and pepper. Mix soup and milk and pour over vegetables. Bake in a 350° oven for 1 hour.
In a blender or food processor, grind the apricots, raisins, prunes and dates. Add coconut, nuts, orange peel and orange juice; mix well. Form into balls; roll in finely chopped nuts. Makes 4 dozen balls.
Form pizza crust using sugar cookie dough in pan. Bake as directed and cool. Cream softened cream cheese with sugar. After those two are creamed, spread over cooled crust. Spread blueberry pie filling on. Drain cans of fruit and arrange on top of pizza in an attractive design.
Preheat oven to 350°. Lightly grease 2 (9 x 13-inch) baking pans or large roasting pan. Place oil, honey, water, salt, vanilla, brown sugar and cinnamon in Vita-Mix or blender container. Clamp action dome in place. Turn speed control to high. Lift red impact lever up to on position and run machine until steaming, about 3 minutes.
In a large bowl, combine potatoes, onion, salt, pepper and French dressing. Cover and refrigerate overnight. Just before serving, mix in eggs, celery and mayonnaise.
Mix and spread in buttered 8-inch (or oblong) pan. Bake at 350° for 25 minutes. Cool.
Cream Crisco and sugar. Add egg yolks, blending well after each addition. Sift together flour, baking soda and salt. Add dry ingredients alternately with buttermilk. Add vanilla and almond flavoring. Add last, 5 unbeaten egg whites. Mix thoroughly. Pour into greased and floured tube pan. Bake 1 hour and 15 minutes in 350° oven or until cake tester comes out clean.
Dip chicken pieces into water and coat with Shake 'n Bake mix. Place in an ungreased 13 x 9-inch pan. Bake at 400° for 50 minutes to 1 hour or until no longer pink inside. Coat chicken pieces with barbecue sauce. Place pieces on a microwave-safe plate and cover with plastic wrap. Microwave for 2 minutes or until hot. Serve with a towel or paper napkin "to wipe off the sauce if your face gets dirty" says Kenny.
Place 2 layers of paper towels in glass dish. Place bacon on top of towels. Cover bacon with another towel. Microwave on High for 2 minutes 45 seconds to 3 1/2 minutes.
Cream butter and shortening. Add sugar and eggs. Sift dry ingredients. Add with milk to butter mixture. Add vanilla. Bake in 9 or 10-inch tube pan at 325° for about 80 minutes.
Melt butter in shallow pan. Mix in lemon juice. Dip fish in butter mixture and lay in single layer in pan. Sprinkle with garlic salt and pepper. Bake about 10 minutes in a hot oven basting several times. Finish by putting pan under broiler until fish browns slightly but is not too dry, about 5 minutes.
You may add chocolate chips or coconut. Bake at 350° for 12 to 14 minutes.
Snip, wash and boil beans in salt water until tender. Put a large head of dill at the bottom of each jar; pack in the beans. Put some dill on top. Pour mixture made from the sugar, vinegar and water over the beans. Seal hot. Makes 3 quarts.
Brown pork chops in hot fat. Pour off fat. Add onions, bell pepper and tomatoes. Sprinkle rice around chops and season with salt and pepper. Cover; cook over low heat until chops are tender, about 1 hour. Remove chops. Arrange on warm platter. Fill in center with rice mixture.
Heat soup from can; do not dilute. Add softened cream cheese with chives. Mix together until well blended. Serve over cooked broccoli or cauliflower. Can be used as a dip for fresh veggies.
Put pineapple and juice and cherry pie filling in a 9 x 13-inch pan. Sprinkle dry cake mix on top. Melt margarine in water; pour over cake mix. Bake at 350° for 30 to 35 minutes.
Mix cake mix, margarine and 1 egg; pat down into greased 9 x 13 x 2-inch pan. Sprinkle chopped pecans over dough.
Make brine with salt and water strong enough to float an egg on top. Wash cucumbers and put in a new trash can. Cover the cucumbers with the brine and soak for 14 days. Remove cucumbers and wash thoroughly in cold water. Slice in 1/2-inch slices. Put back in container and cover with the alum mixed with water. Soak overnight. Next morning, drain and rinse. Cover with vinegar, soak 6 hours then pour off. Use sugar, pickling spice and cucumbers in layers in the trash can. Store covered. Pickles will be good in 2 days and will keep. Take out as you need them. Use 4 or 5 gallon plastic trash can with lid.
Heat to boiling point. Pour over pickles that have been cut up and put in sterile jars with a sprig of dill.
Scrub thoroughly your coffee maker. Rinse with hot water. Pour in a gallon of apple cider in coffee pot. In coffee basket, put all ingredients. Plug in and let perk as for coffee. It stays hot as long as you wish. You will love this drink. Good!
Place drained green beans in 1 1/2-quart casserole. Place raw onion rings on top of beans. Fry bacon; save drippings. Cut bacon into 1/4 pieces and lay over onion rings. Put almonds on top. Add sugar and vinegar to drippings; heat until clear. Pour over beans. Marinate several hours or up to all night. Bake at 350° for 45 minutes.
Saute ground beef and onion until browned, stirring to crumble; drain. Stir in remaining ingredients except tortillas and cheese. Alternate layers of meat mixture and tortillas, beginning and ending with meat mixture in a greased 13 x 9 x 2-inch pan. Sprinkle with cheese. Cook at 350° for 35 minutes or cover with foil, seal securely, label and freeze.