HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate together the cabbage, carrots and onion. Mix in raisins, sugar, lemon juice, dressing and salt and pepper. Mix together.
In oleo, saute onion, pepper and celery. Add catsup, water, brown sugar and Worcestershire sauce. Simmer until thick. Add ham. Makes 5 sandwiches. Can be doubled.
Mix all ingredients, except crust and strawberries and boil until thick, stirring as it cooks. Let cool. Bake pie crust. Cool. Spread bottom with part of pie filling. Put in strawberries. Pour remainder of filling over berries. Refrigerate until serving time.
Brown meat; drain. Stir in tomato sauce and seasoning mix; simmer for 5 minutes. Knead together dinner roll dough. Press dough onto bottom and sides of ungreased 12-inch pizza pan, forming shell in pan. Prick bottom and sides with fork. Bake shell at 375° for 10 to 12 minutes, or until golden brown. Cover with meat mixture; top with processed cheese cubes. Continue baking until cheese begins to melt. Remove from oven and top with lettuce, tomato and olives. Serve with sour cream, if desired. Serves 4 to 6.
Cook in crockpot. Place all ingredients together in crockpot.. Cook on high heat for 8 hours.
Mix all ingredients together except noodles. Bake at 350° for 1 hour and 10 minutes. Sprinkle noodles on top.
Mix well. Pour into a 13 x 9-inch pan. Bake at 350° for 30 minutes.
Spread apples in greased 9-inch dish. Mix oats, sugar, flour and cinnamon. Cut in margarine. Sprinkle evenly over apples. Bake at 350° for 35-45 minutes. Serves 4-6.
Combine salsa, beans, water and corn in 3-quart saucepan. Heat to boiling. Reduce heat to medium low and gradually stir in half & half. Add cheese and potato flakes. Stir occasionally. Cook over low heat for about 5 minutes or until chowder thickens slightly. Garnish each serving with a sprig of fresh cilantro and serve with corn chips.
Cream butter and sugars. Add to beaten eggs. Add rest of ingredients. Makes close to 20 dozen cookies and are very good. Bake at 350 for 10 to 12 minutes.
Cook pasta in 2-quart or larger pan. As it cooks, add meat or fish and mixed vegetables. (Best if in the last 5 minutes.) Drain and put mixture back in pan. Add soup, cheese (if used) and milk. Mix well.
Sprinkle roast with salt and pepper. Place in slow cooking pot. Combine remaining ingredients; pour over roast. Cover and cook on low for 8 to 10 hours. Serves 6 to 8. (Boneless or pork loin roast may be used.)
Mix all ingredients together. Bake in a greased 3-quart casserole at 400° for 1 hour. This will be thin. Thickens in baking. Stir once while baking. Serves 8 to 10.
Drain mandarin oranges and fruit cocktail; place in large bowl. Add Cool Whip, marshmallows, 2 packages pudding mix (just powder, not made as directed). Drain 1/2 can pineapple. Proceed to put juice from 1/2 the can into the mixture with the pineapple. Mix well with large spoon. Return to refrigerator for 20 minutes to set. Serve and enjoy!
Mix all the ingredients together. Take wax paper and make 3 long rolls. Chill and then cut into slices. Place cookie dough on a greased cookie sheet. Bake at 350° for 11 to 12 minutes. Cool on wire rack. These are very good.
Mix mayonnaise, sour cream, salt, garlic salt and sugar. Pour over vegetables. Cover with Saran Wrap. Refrigerate until serving time. Yields 10 to 12.
Melt butter in pan. Put cut up chicken in pan and coat with butter. Cover with 6 slices of cheese. Mix can of soup with milk and pour mixture over chicken.
Pour boiling water over shortening; beat until smooth. Cool. Sift flour and salt in. Mold into a soft dough.
Mince garlic in processor. Add wine. Soak a couple of minutes. Add cheese and process until smooth. While processing, season with chili powder, paprika and parsley. Serve on crackers. Makes 4 servings.
Mix together sugar, salad oil, nuts and pumpkin. Sift together dry ingredients and combine with other mixture. Bake in a large oblong pan at 350° for 20 to 25 minutes.
In small bowl mix first 5 ingredients. Toast bread; trim off crusts and cut into squares. Arrange on cookie sheet and top with about 1 teaspoon crab mixture. Spread evenly and sprinkle with cheese. Broil 5 or 6 inches from heat for 2 or 3 minutes, until bubbly.
Mix dry ingredients. Add eggs, one at a time. Gradually add oil, then the vanilla, carrots and nuts. Pour into greased 9 x 13-inch pan and bake 30 minutes at 350°.
Finish filling freezer with milk. Freezer uses ice cubes and 1 cup table salt.
In skillet over medium heat, saute onion in oleo until tender. Add ham; cook and stir until heated through. Sprinkle with flour and stir for 1 minute. Turn heat on low, gradually stir in sour cream. Add the mushrooms; cook and stir until thickened for 2 to 3 minutes. Serve over hot cooked noodles and garnish with parsley. Makes about 6 servings.
Put ground beef in bottom of 9 x 13 inch dish. Spread soup over meat. Cover soup with grated cheese. Top with tater tots. bake covered at 350° for 45 minutes. Uncover and cook for 15 minutes.
Mix well all ingredients, except gravy. Shape into 6 oblong patties. In skillet, brown patties in shortening. Pour off fat. Add gravy. Cover. Simmer 20 minutes. Serves 6.
Sift flour, baking powder and salt. Blend milk and eggs. Add milk and egg mixture gradually to dry ingredients. Stir in apple strips. Drop by tablespoonfuls into hot fat for 3 to 5 minutes. Drain on paper towel. Sprinkle with powdered sugar.
Combine first 6 ingredients. Bring to a boil. Remove from heat and cool. Put remaining ingredients in a large bowl. Pour vinegar mixture over veggies. Cover and chill at least 4 hours.
Cream together butter, mustard, poppy seed, onion and Worcestershire sauce. Spread on cut open rolls. Top with ham and grated cheese. Place tops back on rolls. Bake at 400° for 15 minutes. If frozen, 30 minutes.
Peel, slice and core apples. Cut into 8 slices. Tear biscuits into 3 layers each and wrap around apples. Place in pan. Mix water, sugar and butter. Bring to a boil. Pour over apples and sprinkle cinnamon over apples. Cook for 30 minutes at 350°.
Wash potatoes. Cut in half lengthways. Sprinkle cookie sheet with season salt, covering the bottom. Lay potatoes face down on cookie sheet. Put a pat of butter or margarine on each potato. Cover with foil and bake at 400° for 40 to 45 minutes or until tender. Good hot or cold.
Gradually add sugar to beaten eggs; blend in milk. Add dry ingredients. Add melted butter, vanilla and coconut. Add to 2 slightly greased pie pans and bake in oven for 30 minutes at 350°.
Mix everything in bowl, except confectioners sugar. Mix with hands. Refrigerate for 30 minutes. Preheat oven at 375°. Roll balls about 1 inch and place on ungreased cookie sheet. Bake 15 to 20 minutes or until set (but not brown). Let cool 1 minute and roll in confectioners sugar. Makes about 20 balls.
Cover 1/2 to 3/4 of roast with soup. Crumble onion rings over roast. Cover and bake at 350° for 4 hours. Add fresh onion if desired. After 3 hours, add potatoes and carrots.
Combine top 3 ingredients and 2 packages chipped beef. Shape into ball. Cover outside of ball with remaining package of chipped beef.
Cover farfel with hot water, then drain. Add beaten eggs and remaining ingredients. Bake in greased baking dish for 30 minutes at 350°.
Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into loaf and place half in greased 9 x 5 x 3-inch loaf pan. Put Mozzarella over top and spread rest on top. Bake 1 1/4 hours. Spoon sauce over the loaf and more Mozzarella cheese. Return to oven until melted. Yields 8 to 10 servings.
Grease 9 x 13-inch pan. Melt margarine and cream with Crisco. Add sugar, 4 eggs and salt; beat until fluffy. Add flour and almond extract. Sprinkle with sugar and slivered almonds. Bake at 350° for 25 to 30 minutes.
Press crescent rolls on ungreased jelly roll pan 10 x 15-inch; make sure to press all perforations closed and slightly up the sides of pan so it won't shrink; prick with fork. Bake at 375° until golden. Remove from oven and let cool. Beat cream cheese, sour cream cheese, mayonnaise and Ranch party mix together. Spread on cooled crust. Sprinkle all other ingredients evenly on top of cheese.
Cube bread and saute slowly in the butter. Add pineapple, flour, sugar and the eggs. Stir into a greased 2-quart casserole. Bake at 350° for 35 minutes.
Bake according to cake box directions. Let cool 5 minutes. Poke holes all over top of cake and pour can of crushed pineapple (juice and all) over cake. Let cool completely.
Dissolve gelatin in boiling water. Add cold water and cinnamon and chill until thickened. Fold in apple, celery and nuts. Spoon into 6-cup mold or bowl. Chill until firm, about four hours. Makes 5 cups or 10 servings.
Mix and press into pan. Bake 20 minutes at 350°, then cool.
Mix together and chill at least 4 hours before serving. Serve with bread cubes or crackers.
Mix all ingredients; spoon into greased cupcake pans. Bake at 350° for 20 to 25 minutes.
In a skillet, cook green pepper, onion, garlic, basil and rosemary in hot oil until vegetables are tender. Stir in rice, chopped tomato, salt, pepper and 2 cups water. Cook covered over low heat for about 20 minutes or until rice is done. Makes 6 servings. For family gatherings or reunions, double all ingredients.
Saute onion, garlic and peppers until soft. Add tomatoes, chicken broth and seasonings. Simmer for 1 hour. Put soup into bowls. Add crumbled chips and grated cheese.
Drain pineapple; dissolve lime jello in boiling water; cool. Add pineapple and cream cheese. Lastly, add whipped cream. Pour into mold. Refrigerate until firm. Can be made overnight.
Buy a bag of pinhead oatmeal. Follow the directions on the bag with these exceptions:
Boil milk and flour until thick. Let cool. Add other ingredients. Beat 10 minutes. Spread on cake. (Food coloring may be added.)
Unroll dough on a greased baking sheet. Place ham over dough to within 1/2-inch of edges; sprinkle evenly with onion tops, bacon and cheese. Roll up jellyroll style, starting with a long side. Pinch seams to seal and tuck ends under. Place, seam side down, on baking sheet.
Put all ingredients in bowl. Microwave 3-5 min., Stirring twice. Pour into waxed lined pan. Put in refrigerator until hard. Remove, Cut.
Drain pineapple and reserve juice. Add water to juice to make 1 cup. Heat to a boil. Add boiling liquid to gelatin and cream cheese. Beat until smooth. Cool. Stir occasionally. Whip cream. Put cream, carrot and pineapple into cooled gelatin. Pour into molds. Makes 8 to 12 servings.
Mix all together. Bake for 45 minutes at 350° in a 9 x 13-inch pan.
Combine sugar, salt and shortening. Dissolve in boiling water. When shortening is liquid, add 2 eggs. Beat with whisk. Add yeast and water. Mix well. Add flour, mixing well. Put in a large bowl, cover and refrigerate overnight or several hours. Take out on floured surface. Knead lightly. Roll out into large circle. Cut into pie shape and roll up large side to point for crescent rolls or place small balls (three) into muffin pan; butter with brush. Allow to rise until double in bulk, about 1 to 2 hours in draft-free area. Bake at 400° for 10 to 12 minutes. Makes about 3 dozen.
Preheat oven to 350°. Sift together dry ingredients. Combine eggs, sugar, oil and vanilla. Add dry ingredients. Fold in apples and nuts. Spoon into greased and floured pan. Bake one hour or until done.
Cut orange slices in half, cover with water and simmer until rind is tender. Drain well and set aside.
Put in blender the hot peppers, bell peppers and onions. Blend until peppers and onions are finely chopped. Combine vinegar, sugar, onions and peppers. Bring to a boil, pour into jars and seal.
In large mixing bowl, mix together the bread, potatoes, carrots, celery and parsley. Stir in well beaten eggs. Add liquid, which may be chicken broth or milk. Add chicken; toss lightly. Bake in a 375° oven until brown.
Saute garlic, onion and green pepper in olive oil until onion is limp. Add tomato sauce, undrained tomatoes and spices. Bring to a boil. Add cubed fish and shrimp. Coul also add 1/4 cup chopped parsley and 1 dozen butter clams in the shell. Bring back to a boil, cover and simmer for 8 minutes.
Steam or bake fresh pumpkin and put it through a sieve. Canned pumpkin is ready to use. Add remaining ingredients in the order given. Pour into a crust-lined pan and bake. Use a high temperature at first (450°) to cook the bottom and sides of crust. Reduce the temperature and continue cooking at 325° until a silver knife inserted in the center will come out clean. Do not let the pie boil as that will make it watery.
Blend soup with 1/2 cup water. Measure 1/4 cup soup mixture (save the rest). Mix with ground beef, bread crumbs, egg, salt and onion. Shape into balls (1-inch). Brown in 1 teaspoon of oil. Drain off fat. Add remaining soup mixture and cook over medium to low heat. Stir now and then. Serve with egg noodles.
Mix ingredients together, mold into 10 x 12-inch rectangle on foil. Arrange ham and cheese on meat rectangle, then roll it like jelly roll and seal edges together. Cover with rolls and brush with egg and water. Bake at 350° for 1 hour.
Dissolve raspberry gelatin in 2 cups boiling water. Stir in whole cranberry sauce. Pour into 9 x 9-inch baking dish. Chill until partially set.
Butter a 9 x 12-inch baking pan. Mix cake as directed on box. Sprinkle pecans and coconut in bottom of pan. Pour cake batter over pecans and coconut. Mix powdered sugar, butter and cream cheese together. Mix will be thick. Spoon cream cheese mixture over cake batter (do not spread). Bake at 350° about 50 minutes. Cool and cut into squares. Serve from pan. Do not try to turn out on plate (will not stick together).
Mix mayonnaise and soy sauce; pour over other ingredients that have been well mixed. Serve on lettuce leaf cups or pineapple halves for a special ladies luncheon.
Sear roast quickly in butter. Simmer with cloves, bouquet garni, garlic and parsley. Cook roast slowly in wine and stock for 4 to 5 hours. Saute mushrooms separately. Saute onions in additional butter, sugar, salt and pepper. Slice roast; garnish with mushrooms and onions. Strain sauce and serve with roast.
Cook milk, sugar and butter, stirring constantly after mixture boils. Boil 5 minutes over low heat. Remove from heat and add marshmallow cream and kisses. Mix well. Add pecans. Drop by teaspoon onto wax paper.
Crush crackers fine. Add melted margarine. Save 1/2 of mixture for topping. Pour half of the crumb mixture into a 13 x 9-inch pan. Mix milk with instant pudding. Add softened ice cream to pudding. Whip the Dream Whip as directed on package. Spread on top of pudding. Add rest of crumb mixture on top. Refrigerate overnight.
In a large bowl mix cream cheese, milk and sugar with a wire whisk or mixer until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk in bowl; add pudding mix. Beat with wire whisk or mixer for 1 minute until thick. Stir in pumpkin and spices with wire whisk until smooth. Spread over cream cheese and whipped topping layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Enjoy!
Melt butter in a 15 x 10-inch jelly roll pan in hot oven (425°). Sprinkle with sugar and cinnamon. Mix eggs and orange juice; dip bread slices in mixture until bread is well soaked but doesn't fall apart. Bake for 20 minutes, or until set. Invert onto serving plates; serve with maple syrup.
Bake cookie dough on pizza pan for crust. Whip together and spread on crust the cream cheese, sour cream and xxxx sugar. Arrange strawberries, cut in half, on top of cream mixture. Top with Glaze. Add whipped cream.
Brown ground beef and drain well. Add remaining ingredients and simmer for one hour. Add kidney beans and heat thoroughly. Serve.
Brush chicken breasts lightly with vegetable oil. Dip in Italian bread crumbs. Place in baking dish. Put thin slices of onion rings on top. Also pieces of green pepper, strips or chunks. Cover with 1/2 to 3/4 cup canned tomatoes, not much juice. Bake at 300° to 350° for about 45 minutes or until chicken is done. Serve with rice or buttered noodles.
Preheat oven to 350°. Cook celery, onion, and garlic in drippings until tender. Add ground beef and cook over medium heat until red color disappears and meat is crumbly, not hard. Add tomatoes and tomato paste to meat. Season with salt, sugar, cayenne pepper and oregano. Place bay leaf on top of mixture. Simmer uncovered for 20 minutes. Don't stir. Remove bay leaf. Meanwhile, cook noodles as directed on box. Arrange 1/2 noodles in bottom of 12x8x2 inch baking dish (3 quart). Spoon in half of meat, then half of cottage cheese, then half of mozzarella. Repeat layers; noodles, meat, cottage cheese, Mozzarella cheese. Sprinkle 1/3 cup grated Parmesan cheese on top. Bake uncovered 30 minutes.
Cook chicken breasts and reserve 1 cup broth. Bone chicken and cut into bite size pieces. Saute onion and bell pepper in margarine. Combine chili powder, garlic salt, soups, broth and Rotel tomatoes. Place 1/2 chicken in a 9 x 13 casserole dish. Top with 1/2 soup mixture, cover with Fritos, onion and green pepper. Add grated cheese. Repeat layers. Bake at 350° for 30 to 45 minutes.
Beat egg whites until firm with cream of tartar. Add sugar. Top banana pudding. Bake until brown.
Heat oven to 275°. Line cookie sheet with cooking parchment paper or aluminum foil. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold in chocolate.
Cook rhubarb, sugar and spices in water for 10 minutes or until rhubarb is mushy. Strain in sieve. Add sugar while mixture is hot, stirring until thoroughly dissolved. Add remaining ingredients and chill.
In a medium size cooking pan, add all ingredients at one time. Stir over low heat and bring to a full boil, stirring constantly. Time 1 minutes after start of boiling. Remove from heat and beat until it reaches a good spreading consistency. Add a little vanilla. Very good for your favorite chocolate cake. Covers a 9 x 13-inch pan. Sprinkle chopped nuts on top.
Place sugar and chocolate in food processor and process until finely chopped. Add margarine. Process until blended. Add boiling water and process until blended, scraping to be sure all is well mixed. Pour into 4 cup microwavable measuring cup and cook on High until it bubbles, indicating it is boiling, at least twice.
Dissolve pudding mix with crushed pineapple. Stir in Cool Whip and other ingredients. Refrigerate 1 hour before serving.
Mix all well and cook in double boiler or over very low heat until it thickens. Pour into large 10-inch baked pie crust. Top with meringue and bake in hot oven (about 400°) until slightly brown, about 10 minutes.
Combine cooked macaroni with all other ingredients and mix well. Top with a little extra shredded cheese and cook on low in crock-pot for 3 to 4 hours.
Beat until creamy first 3 ingredients. Add flour, salt and baking powder to creamed mixture. Heat milk and butter until milk is hot. Add to creamed mixture. Bake at 350° until cake is done (about 20 to 25 minutes).
Cut steak into serving pieces and dredge with the seasoned flour. Melt 1/4 cup butter in a large frying pan and add the onions and mushrooms. Cook until the onions are tender and the mushrooms are just slightly browned. Remove the onions and mushrooms from the pan and set aside. Add the remaining 1/4 cup butter and when melted, add the steak and brown on both sides. Stir in the rest of the ingredients, along with the mushroom mixture. Cover and cook until meat is tender enough to cut with a fork. Serves 6.
Put raw rice in bottom of casserole dish. Add the onion soup mix, then the soup and water, mixed. Add chicken, putting chicken pieces (salted) on top. Cook, covered, in oven for 1 1/2 hours. Uncover last 30 minutes to brown. Cook at 350° in 2 1/2 to 3-quart bowl or pan.
Cream together first 6 ingredients, then add nuts and flour. Mix all together. Roll out in 4 or more balls or rolls. Refrigerate overnight, then slice and place on greased cookie sheet. Bake at 375°.
Combine chocolate and butterscotch morsels in 2 quart casserole. Heat on Full power (700°) 2 to 3 1/2 minutes or until melted. Stir together until smooth. Stir in chow mein noodles and peanuts. Drop by teaspoons onto wax paper. Let set until firm. Makes 3 1/2 to 4 dozen.
Boil 20 minutes and add 1 tablespoon celery salt. This keeps a long time unrefrigerated.
Sift dry ingredients together. Add cheese. Cut in shortening and add milk to make soft dough. Place on a floured board. Knead lightly for a few seconds, using as little flour as possible. Roll out 1/2-inch thick. Cut with floured biscuit cutter. Place on a greased baking sheet. Bake at 450° for about 12 minutes. Makes 14 biscuits.
Bring concentrate to boil. Combine margarine, cornstarch, spices, and enough concentrate to make smooth. Stir this into boiling concentrate and cook until clear and thickened. Pour over apples and stir until coated. Pour into unbaked pie shell. Add top crust. Bake at 425° for 30 minutes and then reduce heat to 375° and bake another 30 minutes, until golden brown.
Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in the warm water, 1 tablespoon at a time, until all the flour is moistened and dough almost cleans side of bowl. Gather dough into a ball; divide into 12 equal balls. Shape into balls; cover and let rest 20 minutes. Roll each ball on floured surface into 6-inch circle. Heat ungreased 8-inch skillet or griddle over medium-high heat until hot. Cook tortillas until dry around the edges and blisters appear on surface, about 2 minutes on each side. Stack tortillas, placing waxed paper between each. Cover with a damp cloth. Yields 12 tortillas.
Mix all of the ingredients together. Place in a greased casserole. Bake for 30 minutes at 350°. Remove from oven and put the rest of the can of onions on top. Put back in oven and bake for 10 minutes more.
Sift baking powder, flour and salt; beat eggs. Add sugar gradually; mix in Wesson oil, melted chocolate and vanilla. Add flour, etc. all at once. Mix well. Stir in nuts. Turn batter into a 7 x 11-inch greased pan. Bake in moderate oven at 350° for about 20 to 25 minutes.
Combine crumbs and margarine; press into bottom of 13 x 9-inch baking pan. Spread whipped topping over crust; freeze until firm. Spread ice cream over frozen whipped topping; freeze until firm. Spread chilled chocolate topping over ice cream. Freeze. Sprinkle with mints just before serving. Garnish with animal crackers. Makes 12 servings.
Peel and slice potatoes; boil until tender. Drain. Combine milk, salt, cornstarch and margarine. Bring to a boil and add cheese. Stir until melted. Pour over cooked potatoes and bake at 350° until it starts to brown.
Cream shortening and peanut butter. Add sugar, beating 2 minutes. Add eggs and beat well. Add remaining ingredients and mix well. Drop from teaspoon onto greased cookie sheet. Bake 8 to 10 minutes in a 350° oven. Makes 3 dozen cookies.
Mix together and store in jars. Keeps for weeks in refrigerator. When serving, spoon over cream cheese.
Place halibut steaks in shallow baking pan. Season with salt and pepper to taste. Sprinkle with marjoram. Add wine or chicken broth. Drizzle steaks with melted butter. Sprinkle with garlic. Place a lemon slice over each steak. Sprinkle with chopped parsley. Bake in 350° oven for 20 to 30 minutes or until fish flakes when tested with a fork. Serve steaks hot or cold with Sour Cream Dill Sauce. Makes 6 servings.
Combine brown sugar, butter and cinnamon in a large skillet; cook over medium-high heat until butter melts. Add apple slices, turning to coat. Saute 5 minutes or until tender. Transfer apples to a serving plate. Add cream and rum seasoning to skillet, stirring well. Bring to a boil. Boil 10 to 15 minutes or until mixture is thickened and reduced to about 2/3 cup. Stir in dates and reduce heat; simmer, uncovered, 1 minute. Remove from heat and stir in pecans. Arrange apple slices around 4 bowls. Put ice cream in the middle and spoon sauce over apple slices. Makes 4 servings.