HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients. Stir in 3/4 cup sugar. Boil remaining ingredients and pour over cabbage mixture. Let stand overnight.
Mix sugar and shortening until creamy. Add eggs; beat. Add rest of ingredients, except cocoa and water. Pour boiling water over cocoa and mix. Add this to mixture, beating until well blended. Pour into cake pan and bake at 350° for 30 to 35 minutes.
Boil potatoes until done (longer if you want smashed potato salad). Hard-boil the eggs. Skin potatoes and dice. Cool eggs and chop. Mix ingredients. Add about a cup of pickle juice. Add enough mayo, thoroughly mixing, so that salad is moist throughout. I had a hard time with that sentence. Just make sure that there's no dry clumps of potatoes. Some like to put mustard in their potato salad. Go ahead if you want to mess up a great recipe. Liberally add pepper. Salt to taste. Best if left in icebox overnight to allow flavors to ferment. Serve small army with enough left over for several potato salad sandwiches.
Stuff chicken breasts with ham slice and 1 slice Mozzarella cheese. Secure with toothpick; dip in beaten egg, then in cracker crumbs. Melt 1 stick of butter in dish. Place chicken in this and bake at 350° until done.
Saute zucchini and onion in oil until tender and drain. Mix together soup, sour cream and carrots. Add to zucchini and onion. Melt butter and combine with stuffing mix. Put half of the stuffing mix on the bottom of a medium size baking dish. Cover it with the zucchini mixture. Top with remaining 1/2 of stuffing mix. Bake at 350° for 30 to 40 minutes.
Combine butter, evaporated milk, sugar and salt in a saucepan over medium heat. Bring to boil and cook 4 to 5 minutes (start to time when mixture starts bubbling). Remove from heat and stir in marshmallows, chocolate chips and vanilla. Stir vigorously for 1 minute, until marshmallows blend and melt. Pour into 8-inch square buttered pan. Cool and cut into squares.
Sift dry ingredients together. Beat until light sugar, shortening and eggs. Add flour mixture. Mix well. Add oats, vanilla and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes.
In medium size pan, crush vanilla wafers. Melt butter and pour over wafers to soften. In mixing bowl mix together cream cheese, lemon juice and milk until cheese is smooth. Pour over crushed vanilla wafers. Chill until cheese is firm. Mix jello according to package and pour over firm cheese mixture. Chill again until jello firms.	Top with Cool Whip and garnish with strawberries.
Combine potatoes, celery, green pepper, pimento, onion and pickle; toss lightly. Chill. Combine mayonnaise, seasonings and lemon juice. Add to potato mixture. Add cottage cheese; stir gently. Yield: 4 to 6 servings. Recipe is from Hills and Pines Garden Club in Raleigh, North Carolina.
Preheat oven to 375°. Beat margarine and peanut butter together in a mixing bowl. Add brown sugar and continue beating. Mix in egg, baking powder and baking soda. Stir in flour and mix until thoroughly combined. (Dough will be stiff.) Mix in chocolate chips.
Boil 4 1/2 tablespoons sugar and water 1 minute. Beat egg, add powdered sugar and beat well. Add syrup. Add Crisco, vanilla and salt. Beat until creamy. If too thin, add more Crisco. Add 1 tablespoon cocoa, if desired.
Peel cucumbers and slice very thin rounds. Sprinkle with salt and pepper and set aside for 1 hour. Drain off liquid. Season with salt and pepper if needed. Add heavy sour cream, then add vinegar to taste.
Preheat oven to 350°. Cream the cream cheese in mixer and add sugar. Slowly add eggs and beat well. Stir in lemon juice, vanilla, flour and cornstarch. Add margarine and fold in sour cream. Pour into the spring-form pan and bake 1 hour. Turn off oven and leave in oven for 3 hours. Take the spring-form pan from around the cake and refrigerate. I wrap mine in Saran Wrap to keep it fresh. Pour into a greased 9 x 4-inch spring-form pan.
Mix dry ingredients thoroughly. Stir buttermilk and molasses into dry ingredients until well moistened. Add raisins and nuts. Pour into 2 greased loaf pans. Bake in 325° oven for 50 minutes. Freezes well.
Mix all ingredients together. Beat about 2 minutes. Pour into pound cake pan or bundt pan. Bake about 40 minutes in 350 degree oven or until golden brown. Cool.
Add mushrooms, seafood, sherry and cheese to soup. Bake in a 325° oven for 30 minutes. Serve over rice. Serves 6 to 8.
Pour boiling water over quick oats. Stir and let stand 20 minutes or until completely cold. Cream brown sugar, white sugar and shortening. Add eggs and cold oats; mix well. Add cinnamon, soda and salt. Pour into a greased and floured 13 x 9 x 2-inch pan and bake for 35 minutes at 350°.
Heat diet drink with gelatin. Stir. Add sweetener while still hot. Add cottage cheese and pineapple. Stir until mixture sets.
Cook raisins and water down to 1 cup juice; add soda and shortening to liquid while warm. Add sugar and flour (enough to make a light batter, not a stiff one), baking powder and spices. Mix well and bake at 350° until done.
On 3-quart saucepan cook ham, onion and garlic in butter or margarine until onion is tender. Stir in condensed chicken broth, fresh or frozen chopped broccoli, water, undrained tomatoes, uncooked macaroni and nutmeg. Bring to boiling. Reduce heat; cover and simmer for 8 to 10 minutes or until broccoli and macaroni are tender. Season to taste with salt and pepper. Sprinkle individual servings with Parmesan cheese. Makes 6 servings.
Mix sugar, butter, brown sugar and margarine well; add egg and vanilla and mix well. Add salt, baking soda, cream of tartar and flour, then add oatmeal, walnuts, coconut and Rice Krispies by hand. Chill at least 2 hours.
After mixing ingredients together, pour into 9 x 13-inch baking dish and refrigerate overnight. Bake at 350° for 1 hour. (A good do-ahead meal and can be frozen for up to 4 weeks.)
Mix all ingredients except cabbage and tomato juice in a large bowl. Wrap the meat mixture in the cabbage leaves as you would wrap a soft-shell taco. Pour tomato juice into a large pot. Add the wrapped stuffed cabbage to the pot and simmer for 1 hour on a gentle boil.
Twist crown from pineapple. Cut pineapple lengthwise into quarters. Cut fruit from shell and core. Cut pineapple into chunks. Divide into 8 serving glasses. Place milk and pudding mix into blender. Process for 40 seconds or until well blended. Transfer to a large bowl. Chill for 10 minutes. Spoon over pineapple chunks. Sprinkle with nuts and coconut. Great for summertime afternoon snacks!
Slice bananas and place on crust. Drain pineapple and pour over the bananas. Add Dream Whip as topping and garnish with chopped nuts and cherries. Let set overnight.
Stir flour, sugar, walnuts and butter. Sprinkle crumbly mixture onto cookie sheet. Bake at 350° for 20 minutes or until golden. Stir 3 times during baking to break up crumbs. Whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high speed about 10 minutes until light and fluffy. Fold in whipped cream. Sprinkle 2/3 of crumbs into a 13 x 9-inch pan. Spread with strawberry mixture. Top with rest of crumbs. Cover and freeze 4 hours or longer until firm. To serve, garnish each square with sliced fresh strawberries.
Brown meat with onion. Mix together with remaining ingredients and 2 cups of the cheese. Place in baking dish and top with remaining 1 cup of cheese. Cover and bake 30 minutes at 350°.
Wash mushrooms, remove stems and chop. Cook pepperoni, onion, parsley flakes and chopped mushroom stems in butter about 3 minutes. Mix in bread crumbs, cheese, salt and pepper. Stuff mushroom caps with mix. Bake 10 to 15 minutes at 350°.
Mix oleo, cocoa, sugar and milk together in pan and bring to a boil. Boil for 1 minute. Take off stove and add peanut butter, oats and vanilla and mix well. Drop by teaspoon on waxed paper and cool.
Mix eggs, sugar, vanilla and oil with zucchini; mix well. Sift dry ingredients and add to first mixture. Add nuts and raisins. Bake in 350° oven for 45 to 60 minutes.
Mix sugar and cocoa. Add beaten eggs and vanilla. Mix well. Add melted margarine and milk. Add coconut and pecans. Pour into 3 unbaked pie shells. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. In 2-quart casserole, stir all ingredients, except Brussels sprouts, until well blended. Add Brussels sprouts; toss to mix well. Cover and bake 45 minutes.
Mix all ingredients together and beat well. Pour into a greased and floured 9 x 13-inch pan. Bake at 325° for 45 minutes. No need to frost this cake. Decorate with whipped topping and cherries.
Place potatoes in a 9 x 13-inch baking dish. Mix other ingredients except corn flakes. Spread over potatoes and top with corn flakes. Bake at 350° for 45 minutes.
Combine the first 6 ingredients. Add grated carrots and mix well. Add nuts and pour into a baking pan. Bake for 35 minutes. Remove from oven and spread with icing.
Bring the ingredients to a boil; simmer for 20 minutes. Add tomato paste, onions, vegetables or cheese for more flavor. Serve plain or over rice.
Bake ham according to package directions. Meanwhile, combine remaining ingredients. Heat slowly until smooth, beating with wire whisk or rotary beater. Thirty minutes before ham is done, remove from oven. Spoon 1/2 of glaze on ham surface. Continue baking. Serve ham with remaining glaze.
Mix all ingredients well in a bowl. Pour into greased pie plates. Bake at 350° for about 40 minutes. Makes its own crust.
Dissolve jello in hot water and add pineapple with pie filling; mix well. Pour into a 9 x 13-inch pan (glass dish). Let set until congealed.
Layer half each of first 5 ingredients in a lightly greased 8-inch square baking dish; repeat layers. Bake at 325° for 20 minutes. Spread sour cream on top; sprinkle with croutons and drizzle with melted butter. Bake 10 more minutes. Makes 6 servings.
Mix flour, salt, paprika, pepper, garlic and poultry seasoning. Shake each pork chop in this mixture until there are no moist spots on the meat. Place chops in greased shallow baking pan. Add as many pear halves as pork chops, placing the pears between the chops. Add 1/2 teaspoon mayonnaise to each pear center. Bake in a 350° oven for 40 minutes. Ovens may vary. Bake until chops are thoroughly cooked and brown.
Combine undrained pineapple, whipped topping and pudding mix; let stand for 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. Spread 1/3 of the pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds and garnish with pineapple slices. Serves 12.
Mix chocolate chips, peanut butter and margarine in a large microwave-safe bowl. Cook uncovered on High heat for 2 minutes or until glossy and margarine is melted and chocolate chips retain their shape.
Bake pie shell 5 to 6 minutes. Sprinkle bacon (which was broiled to a crisp). Put cheese slices to cover bottom of crust. Beat eggs, flour, salt, cayenne and nutmeg. Add milk and butter. Stir well and pour into crust. Bake 35 to 40 minutes until custard is done and top is slightly brown.
Preheat oven to 375°. Mix sugar, shortening, egg, honey and lemon extract. Stir in remaining ingredients. Roll dough 1/4 inch thick. Use cookie cutters to cut in desired shape. Place 1 inch apart on lightly greased cookie sheet. Bake 7 to 8 minutes. Cool and decorate.
Mix all together and put in casserole. Bake at 350° for about 45 minutes.
Following package directions, cook fresh or dried noodles in a large kettle of boiling salted water until al dente, then drain.
Drain chicken breast. Place in medium bowl and flake. Add RoTel to chicken. Mix in cheese. Blend. In large skillet over medium-low heat, place one tortilla with 1/2 cup chicken mix. Spread mix over tortilla and cover with a second tortilla. Heat until cheese is melted, turning once.
In a large bowl, beat the eggs. Add flour, baking powder, salt and milk, beating until smooth. Beat in the cottage cheese and stir in the cubed cream cheese and cubed Monterey Jack cheese. Pour into a well greased and floured 2-quart baking dish. Dot with butter. Bake in a 350° oven for 45 minutes. Serves 6.
Mix all ingredients together except broccoli, melted butter and bread crumbs. Put broccoli in baking dish; pour mixed ingredients over. Mix butter (melted) and bread crumbs. Sprinkle over top of broccoli mix. Bake at 350° for 45 minutes.
Combine first 3 ingredients in large mixing bowl; beat at medium speed of electric mixer until blended. Add eggs and vanilla, mixing well. Combine flour, baking powder and salt. Add about 1/4 of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and chill dough at least 2 hours. Shape dough into 1-inch balls; roll in powdered sugar. Place cookies 2-inches apart on aluminum foil lined cookie sheet. Bake at 350° for 10 minutes. Slide aluminum foil gently off baking sheet and let cool. Yields 8 dozen.
Mix dressing, sour cream and mayonnaise in a large bowl. Add remaining ingredients and mix well. Chill. Garnish with 4 slices bacon, turkey bacon or 1 cup Bac*Os. Enjoy.
Mix all ingredients together. Grease tube pan and pour mixture in. Bake at 350° for 1 hour.
Melt morsels in microwave. Stir in nuts. Drop on wax paper and put in freezer until set.
Cream together oleo and sugar. Mix in flour, vanilla, potato chips and nuts. Drop tablespoons of dough on ungreased cookie sheet. Press balls with glass bottom dipped in sugar. Bake at 350° for 15 minutes or until brown.
Mix first 6 ingredients. Put in bowl that you can cover and then top with chopped nuts and coconut. This can be kept in the refrigerator up to a week. This also can be used for a dessert.
Heat corn oil in large frying pan. Add chicken and saute about 2 minutes on each side. Add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally, about 15 minutes or until tender. Add tomatoes with juice, stirring carefully. Add garlic salt, flavor enhancer, basil, parsley and pepper. Simmer about 5 minutes or until fork can be inserted in chicken with ease. Serve chicken on large platter with mound of rice in center. Yield: 6 servings.
Mix well, cream cheese and sour cream. Add sugar slowly. Mix in whipped cream slowly (mix until smooth). Pour mixture in pie shell, spread evenly and top with cherry pie filling. *Chill 2 hours before serving.* Your guests will love your cool no bake surprise!
Preheat oven to 350°. Make crumbs from bread toasted in the oven. Mix crumbs with margarine, cinnamon and 1/4 teaspoon allspice. Mix apples with lemon juice, maple topping and the rest of allspice. Spread in well greased shallow pan (8-inch round). Cover with crumb mixture and bake 45 minutes or until apples are tender. Serve warm. Yields 6 servings.
Cook peas according to package directions; drain. Saute onion in butter; blend in flour. Gradually add half and half or milk, stirring constantly. Cook until thickened. Add remaining ingredients; mix lightly. Heat thoroughly, stirring occasionally. Serves 6 to 8.
Stir cream cheese and mayonnaise until well blended. Add marshmallows, strawberries, pecans, pineapple and food coloring; blend well. Fold in whipped cream. Pour into 1 quart mold until firm. Unmold on bed of lettuce and garnish with whole strawberries.
Mix all ingredients and pour into the unbaked pie shell. Bake at 400° for 10 minutes, then reduce heat to 350° and bake for approximately 40 minutes.
Mix together the cornstarch, sugar and salt in saucepan. Add orange rind. Gradually blend in orange juice. Cook over medium heat, stirring constantly. Cook until mixture thickens and comes to a boil. Add orange sections; heat. Yields 12 cake servings.
Cream cheese with mixer until smooth. Add pineapple and mix. Add both puddings and mix on low. Put in prebaked pie shell and refrigerate.
In large bowl, whisk together cider, sour cream, vinegar, caraway seed, salt and mustard. Add cabbage, apple and onion. Toss, cover and chill 1 hour. Toss before serving.
In an iron pot, heat fat or shortening until melted. Add onion, green pepper, celery and garlic; saute until clear. Add flour, stirring well to blend. Gradually add tomato sauce, seasonings, water and crawfish tails; simmer on low heat for 30 minutes. Serve over rice. Serves 8.
Add all ingredients together except biscuits. Bring to a boil. Pour in 2-quart baking dish. Top with biscuits. Bake at 400° until biscuits brown.
Mix pineapple preserves, apple jelly, dry mustard and horseradish. Blend well. Chill overnight to meld flavors.
Brown beef and onion together. Cook noodles until tender. Mix all ingredients, except bread and butter, and pour in baking dish. Crumble bread on top. Pour melted butter on top. Brown in oven at 350° and serve.
Dissolve Jell-O in water; add 7-Up and marshmallows. Cool; add fruit and put in 9 x 13-inch pan.
In mixer bowl, beat together cream cheese, the sugar and almond extract until fluffy. Add eggs, one at a time, beating after each at low speed just until blended. Pour into an ungreased 9-inch pie plate. Bake in a 350° oven for 35 minutes or until set and knife inserted just off center comes out clean. Stir together sour cream, 3 tablespoons of sugar and the vanilla. Carefully spread on top of hot "pie". Cool. Sprinkle almonds on top. Cover and chill until serving time. Makes 6 servings.
Scoop out center of orange half (it helps to first cut along inside of rind). Dice orange center and place it in small bowl. Dice and combine with other fruits. Add chopped nuts, if desired. Fill orange cup with diced fruit. Add toothpick for a neck, a carrot round for head and half a toothpick for a beak. Stick celery leaves in back for feathers. Set on lettuce leaf on plate.
Melt butter or margarine, then add remaining ingredients of heat until creamy. Place in an 11 x 7 pan. Refrigerate until firm. Any pan of this approximate size will work.
Boil 2 cups of sugar and 1 cup of Carnation milk to soft ball stage. Add jar of Marshmallow Creme and peanut butter. Stir well. Pour into buttered dish.
Scald milk; add coffee, sugar and spices. Chill thoroughly. Put ice cream in a punch bowl. Break up into small pieces. Add coffee, milk mixture and almond extract; stir.
Mix margarine and flour to cornmeal consistency. Add salt, cayenne pepper and Rice Krispies. Mix well. Add grated cheese. Mix thoroughly. Form mixture into small balls; mash down with fork. Bake at 350° for 15 minutes.
Place margarine and cocoa in a 8 inch square microwavable baking dish. Microwave for 1 minute, add sugar; mix until smooth. Add egg, milk, vanilla, flour, baking powder, salt and nuts. Place a small glass, bottom side down, in the center of dish to prevent soggy center. Microwave 5 1/2 to 6 minutes. Rotate dish 1/4 turn ever 1 1/2 minutes.
Let cream cheese and margarine soften at room temperature. Add sugar and teaspoon of vanilla. Mix well. Frost cake while hot.
Simmer the first 7 ingredients for 15 minutes. Chop and mix the tomatoes, lettuce, onion and cheese. Slightly crush the Fritos. Add salad mixture to meat and toss.
Combine butter, sugar and vanilla in mixing bowl; beat well. Add eggs; beat well. Stir in flour. Stir in chocolate chips and pecans. Pour into pie shell. Bake at 350° for 40 to 45 minutes.
Melt bark in double boiler; stir in peanut butter, then all remaining ingredients. Drop by spoon on wax paper placed on cookie sheet. Chill.
Cook spaghetti according to directions on package; drain after cooked. Fry hamburg and onion in skillet; drain fat. Combine mushrooms, soy sauce, salt and pepper to hamburg mixture; add to spaghetti. Cook gravy according to package instructions; add to spaghetti mixture. Mix well.
Measure fruit pulp and sugar into a large saucepan. Add spices. Place over high heat and bring to a full rolling boil. Boil hard for 1 minute. Stir constantly. Remove from heat and at once, stir in Certo. Skim off foam with metal spoon. Stir and skim for 5 minutes. Ladle into glasses. Cover at once 1/8-inch hot paraffin.
In a pot, cover cabbage with water and cook 20 minutes; drain. Saute onions in butter. Mix ingredients together, except cornbread dressing. Pour into a baking dish. Put 1/2 bag dressing mix on top. Bake at 350° for 45 minutes.
Sift dry ingredients into a bowl. Mix the egg, corn and oil in another bowl. Combine the two mixtures and add enough milk to make a thin batter. Heat a griddle. Grease and ladle about 1/4 cup batter for each cake. Cook until the bubbles on top burst. Turn when golden brown on bottom.
Melt butter. Add sugar, dates, beaten egg and Karo syrup. Cook 10 minutes, stirring constantly. Don't boil; let simmer 10 minutes. Add Rice Krispies, flavorings and nuts. Cool and roll out on wax paper. Let cool well, then coat with powdered sugar from a paper bag.
Cream butter, sugar and egg yolk. Add vanilla. Combine flour with salt, then add to sugar mixture. Roll in 1 to 1 1/2-inch balls and dip in egg whites. Roll in chopped walnuts or coconut. Bake 5 minutes at 375°. Then press thumb in center. Bake an additional 5 to 8 minutes. Cool and fill centers with red and green jelly.
In a mixing bowl, slightly beat egg, then fry in greased pan until done. Place cheese on top of egg to melt. Place bacon on top of cheese and put on toasted bread.
Bake cake according to package directions and let cool. With fork punch holes in cake. Mix Cream of Coconut and condensed milk together. Pour this mixture over cake and refrigerate overnight. Mix cream cheese, cool whip, and powdered sugar. Beat this and spread on top of cake. Sprinkle coconut and pecans over top of cake.
Mix together all above ingredients, except the chicken. In a casserole, put 2/3 of the rice mixture, then lay the raw chicken breasts on top. Cover with the remaining rice mixture.
Mix margarine and sugar until smooth. Add syrup and eggs. Add flour, baking powder and salt. Mix thoroughly. Add remaining ingredients. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 minutes. Yields 4 dozen.
Cream oleo and sugar; add egg, apples and nuts. Sift flour, soda, baking powder and cinnamon. Mix together. Spread into 10 x 10-inch pan. Bake at 350° for 40 minutes. Doubles well in 9 x 13-inch pan too. Freezes well also.
Melt margarine in saucepan. Stir in cheese. Heat until cheese melts. Combine with potatoes in bowl. Add sour cream, onion and seasonings. Mix well. Spoon into greased shallow 3-quart baking dish. Bake at 350° for 30 minutes. Garnish with paprika, if desired. Cut into squares to serve. Yields 12 servings.
Let marinate at room temperature for at least 2 hours the olive oil, garlic, fresh basil, dried tomatoes, fresh tomatoes and fresh ground pepper to taste. Cook pasta al dente (do not overcook). Drain and add immediately to oil marinade. Toss well and serve. Quick, easy and delicious!
Melt chocolate over double boiler. Add peanut butter. Add all ingredients. Mix and drop by teaspoon on wax paper. Cool or chill in refrigerator.
Boil beef until tender. Cool and shred. Cook sauce 10 minutes, then add meat. Simmer 1 1/2 hours.
Mix dry ingredients. Add eggs, milk, butter, cheese and onion. Drain and add spinach. (Thaw and press between paper towels until moisture is gone.) Grease a 9 x 12-inch pan. Bake at 325° for 30 to 50 minutes. Cool and cut into squares.
Place everything in blender and blend until smooth. Serve in tall chilled glasses. Garnish with an orange slice on the side of the glass. Serves 8.
Mix all ingredients well; bake in 9 x 13-inch pan at 350° until done.
Mix all except vegetables together. Cook vegetables until tender. Pour mix over vegetables. Let stand for 24 hours before eating. Serve cold.
Mix salt, paprika and flour together and dust chicken lightly, then saute the pieces in bacon drippings to a golden brown. Place the chicken in a casserole. Cover with Paprika Sauce and simmer in a 325° oven for 20 to 30 minutes.
Cream butter and sugar together. Add eggs. Beat after each egg. Add milk, coconut, nuts and finely crushed vanilla wafers. Bake in an angel food cake pan at 350° for 1 hour and 40 minutes. Let cool in pan.
Over low heat, melt butter in a small saucepan; let stand. Combine sugar, flour and milk; stir in melted butter. Add peaches and vanilla. Bake at 350° for 45 minutes, or until golden brown.