HumbleIntelligence/food-ner-1-Million huggingface dataset:
In Dutch oven or large skillet, cook cabbage wedges in small amount of boiling salted water until tender (about 12 minutes). Drain. Place wedges in 13 x 9 x 2-inch baking dish. In saucepan, cook pepper and onion in butter until tender but not brown. Blend in flour, salt and pepper. Add milk all at once, cook and stir until mixture thickens. Pour over cabbage. Bake, uncovered, at 375° for 20 minutes. Combine mayonnaise, cheese and chili sauce. Spoon on wedges and bake 5 minutes more.
Mix well together the broccoli, cottage cheese, eggs or Egg Beaters, onion, melted oleo, salt and corn muffin mix. Pour in greased 8 or 9-inch hot pan or skillet (can use Pam spray). Bake at 400° for 30 to 35 minutes.
Prepare noodles and rinse in cold water. Brown and drain beef. Add sauce and let simmer 10 minutes.
Mix in order. Pour into 2 bread pans. Bake at 350° for 1 hour.
Beat the eggs thoroughly with sugar, dash of salt, Karo syrup (I use 1/2 cup dark and 1/2 cup light) and oleo. Add pecan halves. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until golden and done. Cool before cutting.
Boil macaroni. Drain and cool with cold water. Add salt to taste. Mix other ingredients together and add mayonnaise to desire.
Heat oven to 350°. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix the remaining salsa mixture, half of the bell pepper and the chicken. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa, a tortilla, bell pepper and cheese. Bake about 15 minutes, or until cheese is melted and filling is hot. Cut each stack into 8 wedges. Makes 16 appetizers, 95 calories per appetizer.
Mix all together. Spread in a 13 x 9-inch pan. Bake at 350° for 30 minutes or until golden brown. Cool 10 minutes. Cut into small squares and roll in confectioners sugar. Can be frozen.
Cut cauliflower into bite size flowerets. Cut and stem broccoli, using tops only. Add the sliced onion. Mix last three ingredients. Pour over vegetables and toss lightly. Refrigerate and let stand 3 to 4 hours before serving.
Mix ingredients well. Pour into a greased 9 x 13-inch pan and bake in a 350° oven for 50 minutes. When done, pour reserved pineapple juice on warm cake. Serve with whipped topping.
Melt butter and saute onion, potatoes and celery until almost cooked through. Mix flour with 1/2 cup of the milk, then add it and the remaining milk to the potato mixture. Add corn and ham; heat until piping hot. Serve hot with a salad or diced tomatoes. Serves 4.
Cook 3 pounds of chicken. Pull meat off and place in shallow baking dish (9 x 9-inch or 9 x 13-inch). Mix together the soup, sour cream and poppy seed. Spread mixture over chicken. Melt butter in frying pan. Crumble Ritz crackers and brown in butter. Spread over mixture. Bake at 350° for 30 minutes.
Cook sausage until brown; drain and cool. Add onion, Mozzarella, Cheddar and egg to sausage. Roll out thawed bread dough onto greased cookie sheet. Put meat mixture in center. Fold like envelope and seal ends. Flip over so seam is on bottom. Brush top with a beaten egg. Bake for 20 to 30 minutes at 350°.
Brown hamburger and onion; drain and add enchilada sauce, simmer. Put tamales in baking dish at 300° for 3 minutes. Remove and peel paper (it's easier if they're warm). Place tamales in dish, cover with sauce, then layer chips, then cheese. Heat in oven until cheese melts.
Shuck and clean corn. Cook until done. Cut corn off of the cob and cool completely. Put in jars. Take 6 cups cooled water that you cooked the corn in and 1/2 cup pickling salt. Mix well and pour over corn in jars. Seal and put in a cool place.
Cook on top of stove the tomato sauce, stewed tomatoes and tomato paste. Fry up ground beef and season to taste with oregano, salt and pepper. (Note: 1/4 cup sugar takes away acid taste.) Serve over bread, hot dog rolls, etc. You can cook noodles and make chop suey with mixture.
Dump pineapple in the bottom of a greased 9 x 13-inch pan. Dump cherry pie filling on top of pineapple. Spread evenly. Spread dry cake mix from box, but do not mix. Melt butter and pour evenly over top of cake mix. Spread nuts over cake. Bake at 350° for 1 hour.
Mix cake mix, eggs, water and butter. Make "fingers" of dough about 3-inches long. Place on an ungreased cookie sheet. Press an almond at the end of each "finger" to make a fingernail. Bake 10 to 12 minutes at 350°. Frost cooled cookies with frosting.
Add the boiling water to the All-Bran; soak for 5 minutes. Add the remaining ingredients. Stir until thoroughly blended. Store in a covered container in the refrigerator until ready to use. Bake at 350° for 25 minutes.
Rub salts, tenderizer, sugar and Worcestershire sauce on each side of brisket. Wrap brisket in foil and let marinate overnight. Bake at 250° for 4 hours. During last 1/2 hour, open foil and drain all but 1/2 cup juice. Add Open Pit barbecue sauce and brown sugar. Baste 2 to 3 times during last 1/2 hour. Slice diagonally. Pour desired amount of sauce over brisket slices.
Heat spaghetti sauce and water in saucepan to boiling. Reduce heat and keep warm. Mix together Ricotta, Mozzarella, Parmesan, parsley, salt and pepper. Spoon mixture into cooked manicotti. Pour 1 cup sauce on bottom of 13 x 9 x 2-inch pan. Arrange filled manicotti in a single layer over sauce. Pour remaining sauce over manicotti. Cover with aluminum foil and bake at 350° for 45 minutes.
Saute peppers in margarine; season with salt, pepper and paprika. Add the beef broth; simmer for 15 minutes. Add chopped parsley. Sprinkle veal with ground black pepper and press into the meat. Fry the veal fillets in hot oil 2 to 3 minutes on each side. Combine sauteed peppers and meat.
Saute onion and garlic in 2 tablespoons butter. Add tomatoes; simmer until thick. Stir in chilies. Make white sauce with remaining 2 tablespoons butter, flour and milk. Add Tabasco sauce and salt. Add both cheeses, stirring over medium until melted. Combine cheese sauce, tomato mixture and ground beef. Serve in chafing dish, crock-pot or fondue pot with tortilla chips.
Prepare cake mix, using 3 greased and floured 8-inch round cake pans. Cool completely. Beat cream cheese, powdered sugar and granulated sugar with mixer until creamy. Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into Cool Whip. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half over top of cake and press the rest onto sides of cake.
Wash orange; cut into 8 wedges. Remove white center; cut wedges into 3 or 4 pieces. Remove any seeds; puree in electric blender. In large mixing bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Add oil, orange puree and eggs; mix thoroughly. Blend in carrots and nuts. Pour into greased and floured 9 x 15 x 3-inch pan. Bake in moderate 350° oven for 1 hour, or until cake tester comes out clean. Remove from oven; cool cake in pan. Cut into squares or slices. Dust with confectioners sugar before serving. Serves 12.
In Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer for 1 hour. Garnish with parsley. Yields 3 quarts. If cooking for two, soup can be frozen in serving size portions to enjoy months later.
Put cream cheese, sugar and pudding mix in 2 quart mixing bowl. Mix	thoroughly until smooth, set aside. Place apples in	another bowl and pour freshly squeezed lemon juice over slices. Mix well and set aside to stand for a few minutes. Mix together 2 tablespoons flour and sugar and sprinkle evenly in bottom of crust. Arrange half the apple slices in pie crust.	Measure 1/3 cup sugar and sprinkle 2 tablespoons of it over apple slices.	Spread	over the sugar, half of the cheese mixture. Arrange remaining slices over the mixture and sprinkle with the remainder of the 1/3	cup sugar. Spread evenly the rest of	the cheese mixture. Put on top crust.	Dot with butter. Bake 40 to 60 minutes at 350°. Cool and serve.
Pour jello over marshmallows, then mix in pineapple and juice. Add nuts. Blend in Cool Whip real well.
Mix together dry ingredients. Add well beaten egg and milk. Stir until batter is smooth. Peel and core apples. Slice rather thin and dip in batter. Fry fritters in hot, deep fat on both sides until golden brown. Sprinkle liberally with powdered sugar and serve hot.
Simmer raisins and water over a medium heat until raisins are plump (about 15 minutes). Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup, set aside.
Boil together the sugar, salt, oleo and milk. Gently boil for 8 to 10 minutes. Start timing after mixture has reached full gentle boiling point. Remove from heat. Add all chocolates; stir until melted. Add Marshmallow Creme and vanilla; stir until all mixed. Add nuts. Pour into greased pans or cookie sheets. Cool several hours, then cut to store in airtight containers. Keep cool. One batch makes 12 pounds.
Combine dry ingredients. Combine remaining ingredients and add to dry ones. Stir until moist. Add nuts. Pour into 2 greased 9 x 5 x 3-inch pans. Bake at 350° for 1 hour and 15 minutes.
In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. Cover and refrigerate at least 2 hours. Serve with slotted spoon. Yields 16 servings.
Cream the cream cheese. Grate Cheddar in the cream cheese and mix well (use fork). In another bowl, mix onion, green pepper, pimento, jalapeno pepper, Worcestershire sauce, cayenne pepper and lemon juice. Pour into cheese mixture and mix well. Let chill about 2 hours. Take out, make 2 balls. Roll in pecans.
Cut top off tomatoes and carefully scoop out meat. Mix lemon juice, vinegar, salt and pepper. Cube avocado and tomato meat. Marinate in a bowl for 5 minutes. Add cooked ham. Toss and stuff the tomatoes with this salad. Serve immediately on lettuce leaves. Serves 4.
Combine soup, milk and pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, meat, onion and soup mixture. Cover and bake at 375° for 1 hour. Uncover and sprinkle with paprika. Bake 15 minutes longer or until potatoes are tender. Serves 6.
Heat 3 tablespoons oil in heavy, large skillet over high heat. Add mushrooms, garlic and thyme and saute until mushrooms are golden, about 6 minutes. Add bell pepper and saute 3 minutes. Add artichoke hearts, cream, stock and 1/2 cup cheese and simmer 3 minutes. Season to taste with salt and pepper. Cook fettuccine in large pot of boiling, salted water until just tender but still firm to bite. Drain. Transfer to bowl. Toss with remaining 1 tablespoon oil. Pour sauce over. Serve, passing additional cheese separately.
In a 10-inch skillet over medium-high heat in hot oil, cook chicken, half at a time, until browned. Add onion and pepper; cook about 5 minutes, until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer for 5 minutes. Serve over rice.
Break spaghetti into small pieces and cook according to package; drain. Beat eggs and milk together. Toss into spaghetti. Spread into a greased 11 x 18-inch pan. (For deeper dish, use a 9 x 13-inch pan.) Top with spaghetti sauce. Crumble hamburger over the sauce. Put on onion, green pepper, garlic salt and any other spices you prefer. Arrange pepperoni on top. Add Mozzarella cheese. Bake at 350° for about 40 minutes. Let stand 5 minutes, then cut into squares.
Mix all ingredients and bake, covered, until liquid is absorbed, no more than 30 to 45 minutes. Do not stir.
Put onion, broccoli, water and bouillon cubes in large pot. Cook on medium until vegetables are tender. Melt margarine in saucepan; add flour. Stir until creamy. Add slowly to vegetables; stir well. Add milk, Cheez Whiz, salt and pepper to taste. Stir well and heat until cheese is completely melted.
Mix margarine and crumbs. Pat out into 9 x 13-inch pan. Mix sugar, butter and eggs. Beat 10 minutes. Spread over crumb mixture. Cover with sliced bananas. Cover with pineapple drained well. Top with Cool Whip. Sprinkle with nuts and cherries. Refrigerate 4 to 6 hours before serving.
Prebake one 9-inch pie shell and set aside. Break 3 eggs in bowl and let come to room temperature. Put Karo, sugar and melted oleo in pot and mix. Slowly mix in eggs and cook until thick, stirring constantly. Stir in pecans and cook 1 more minute. Pour mixture into baked pie shell and put into 400° oven for 15 minutes (or until sealed over good).
Melt margarine in large saucepan over low heat. Add marshmallows and cook, stirring constantly, until melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.
Mix and shape in balls. Flatten and bake at 350° for 15 to 20 minutes.
Brown roast on all sides in a little oil in a heavy round roasting pot. Remove roast. Pour off fat. Add 2 cups hot water and bouillon; stir. Put roast back in pot. Add sliced onion around roast. Spread some mustard on top and sides of roast. Cover. Roast in oven at 250° for 3 to 4 hours. Let roast set 15 minutes before slicing. Add flour and water to juice in pan. Stir until boiling. Cook a few more minutes for delicious gravy.
Combine jello with boiling water. Add either frozen blackberries or canned blackberries. Put in refrigerator to set. Blend cream cheese with sugar and small amount of whipped cream. Whip 1 pint whipping cream (or balance after removed) with vanilla. Blend the 2 mixtures with mixer and carefully spread on top of jello mixture. Store in refrigerator several hours before serving.
Dissolve jello in boiling water. Add lemon juice and pineapple juice; stir to thoroughly dissolve. Chill until partially set. Add remaining ingredients. Chill in shallow pan or individual molds until firm. Unmold on lettuce. Serve with mayonnaise on top (if you wish).
Work butter, flour and nuts like pastry. Press into 8 x 12 x 2 Pyrex dish. Bake 15 minutes at 400°. Cool.
Mix all of the ingredients together and place in a 3-quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in a 300° oven. Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color. It's just wonderful on a cool fall day!
Mix first 6 ingredients with a spoon. Fold in the sour cream and chocolate chips. Bake at 350° for 50 minutes to 1 hour in a greased and floured tube pan.
Boil water and butter/margarine over lowered heat; add flour and salt. Stir vigorously until mixture forms a ball and leaves sides of pan (about 1 minute). Beat in eggs one at a time. Drop by teaspoon on lightly greased cookie sheet about 3 inches apart. Bake at 425° for about 20 minutes until puffed and golden. Cool; freeze.
Brown venison, onion and bacon. Drain and add beans, molasses, ketchup, powdered mustard and brown sugar. Gently stir together and bake in 350° oven for 1/2 hour to 45 minutes or heat through on top of stove, stirring often to keep from sticking.
Mix sugar, cocoa, milk and margarine in boiler and bring to a boil. Continue boiling 1 minute, stirring all the time. Add oatmeal and vanilla extract. Mix all together; drop by teaspoons on waxed paper.
Heat butter in skillet over low heat; add garlic. Stir in flour and salt. Cook until bubbly, stirring frequently. Remove from heat. Stir in milk and broth. Return to heat. Stir and boil one minute. Cook over low heat and add Mozzarella cheese, onion, basil and pepper. Cook and stir until cheese is melted. Cook lasagna noodles according to package directions. Spread 1 1/2 cups cheese sauce in 13 x 9-inch pan. Top with three noodles. Spread with Ricotta cheese. Pour 1/4 of remaining cheese sauce over Ricotta cheese and top again with 3 noodles. Top noodles with shrimp, crabmeat and 1/2 of remaining sauce. Place remaining noodles over seafood and pour remaining sauce over top. Sprinkle 1/2 cup Parmesan. Bake 35 to 40 minutes. Let stand 15 minutes before cutting.
Cream together sugar, butter, powdered. sugar and oil. Add eggs and beat well, add vanilla. Sift together flour, soda, cream of tartar and salt. Add to the creamed mixture.
In a small mixing bowl, beat together cream cheese, sour cream, powdered sugar, lemon juice and salt until light and fluffy. Fold in oranges, cherries, nuts, bananas and whipping cream. Turn into shallow salad bowl. Chill until firm. Unmold onto serving plate. Garnish with maraschino cherries. Serves 6 to 8.
Drain Veg-All. Mix soup and sour cream with Veg-All and water chestnuts. Top with grated cheese. Mix together crushed Ritz crackers with melted margarine and place on top. Bake at 350° for 30 or 35 minutes.
Cream together. Soften cream cheese with sugar until fluffy. Mix Dream Whip by directions on box. Fold in cream cheese. Fill cracker crust. Top with blueberries and chill overnight. (Any kind of fruit may be used.)
Melt Candiquik in microwave (cut into smaller pieces). Mix cereals, pretzels and peanuts in very large bowl. Pour melted Candiquik over cereal mixture. Mix well. Line 2 large pans with wax paper. Pour mixture in pans. Spread out; let harden. Break into pieces.
Dip chicken pieces into melted margarine. Roll into Rice Krispies until well coated. Lay on broiler pan and bake, uncovered, not broil, for 1 hour at 350°. You can spray pan with Pam for easier cleaning.
In double boiler, melt margarine and marshmallows. Stir in salt and mix until smooth.
Cut steak in cubes. Mix all ingredients together. Marinate overnight. Next day heat skillet thoroughly. Grease it sparingly. Cook the meat cubes in the skillet to desired doneness. Baste with marinade juice, if necessary.
Bring 6 cups water to boiling; add salt and outer leaves of cabbage (about 12). Simmer 3 minutes. Drain leaves, reserving 2 cups liquid.
Mix gelatin according to package directions. Chill until slightly thickened. Stir in nuts, celery and cranberry sauce. Mix well and pour in dish.	Chill until solid.
Knead all ingredients together. Let stand while heating oil in a shallow skillet (about 1/3 full). Roll out dough; cut into any shape. Put into hot oil, brown on both sides and drain on paper towel.
Drain kidney beans and olives. Chop up lettuce, tomato and onion. Fry hamburg; drain fat, then mix taco flavor package in meat. Let meat mixture cool off a bit. Toss lettuce, tomato, onion, olives and beans. Sprinkle hamburg on top. Sprinkle shredded cheese on top of meat. Crumble Doritos on top of cheese. Serve in salad bowls with dressings and hot sauce according to taste. It's a meal in itself.
Grill the chops under moderate grill for 7 to 10 minutes depending on the thickness. Turn over and grill for 7 to 10 minutes until cooked through. Mix together the cheese, mustard and brown ale. Spread over the chops and grill until the cheese has melted. Transfer to a warm serving plate and garnish with tomato halves and watercress sprigs.
Sift together flour, baking powder, salt, cinnamon and sugar in mixing bowl. Add milk, egg, shortening and bananas. Mix well or until dry ingredients are moistened. Fill muffin tins 2/3 full, sprinkle each top with mixture of 1 tablespoon white sugar and 1/4 teaspoon cinnamon. Bake 25 minutes at 400°. Serve hot.
Blend eggs, sour cream and whiskey; add salt to flour and blend together with first mixture until a ball forms (firm but not sticky). Cut into pieces and roll out dough thin (using Wondra flour) and cut into strips about 6 to 8-inches long and about 1-inch wide; cut slit in center of each piece and pull one end through the slit. Fry in Crisco in electric wok or electric frypan (I use wok) about 30 to 45 seconds on each side (very lightly browned); drain on paper towel and cool, then sprinkle with powdered sugar. Do not use oil; it is too heavy. Use shortening (about 3/4 to a full can).
Cook manicotti shells in 3 quarts boiling, salted water for 8 to 10 minutes. Gently drain. Rinse in cold water and set aside.
Brown beef and onions. Add tomatoes, reserving juice and adding water to make 2 1/2 cups. Add remaining ingredients. Bring to boil, reduce and simmer, stirring occasionally until most of the moisture is absorbed. Top with cheese. Yields 4 to 6 servings.
You will need a 2 x 9 x 9-inch baking pan, ungreased.
In large bowl, cream shortening; stir in carrots, then honey and eggs. Gradually stir in all other ingredients. Drop from teaspoon on greased baking sheet. Flatten slightly and bake at 350° for 10 minutes or until lightly browned.
Bring tomatoes to a boil and add dry jello. Mix well and allow to jell. Makes 4 large servings.
Combine ingredients except vegetables. Heat and stir over low heat, just until warm through. Cook vegetables according to package directions. Drain and mix. Pour hot sauce over vegetables. Makes 8 to 10 servings.
Take dill pickles out of dill jar. Wipe dry, then place them in hot vinegar from sweet pickles. Heat for 2 minutes. Store in jar; let set for 2 days before using.
Melt margarine; add sugar, cocoa, salt and milk to the margarine. Stir constantly until melted. Bring these ingredients to a full boil. Boil for exactly 1 minute. Remove from heat after 1 minute; add peanut butter. Stir until melted. Add quick oats. Stir together. Drop by teaspoon onto a sheet of foil.
Simmer first 4 ingredients until vegetables are tender; add noodles, tomatoes, parsley and basil. So quick to make and so good to taste.
Separate eggs. Beat yolks until thick and lemon color. Gradually beat in sugar and part of water, flavoring and flour, then remaining water. Beat egg whites with baking powder and salt until they hold a point, then fold in yolk mixture. Bake in ungreased tube center pan at 325° for 60 to 65 minutes.
Mix milk, vanilla and eggs, then add the sifted flour gradually and beat with a wire whisk. In a large skillet, drop 1 teaspoon of oil, then pour batter into skillet to cover the bottom. When the top of the crepe disappears, dry then flip and cook the other side.
Peel and slice potatoes. Butter a casserole dish. Place potatoes in dish. Pour soup over potatoes; put remainder of margarine on potatoes. Sprinkle onion on top. Bake at 350° until done.
Soak bread in milk. Add eggs and beat. Add meat, salt, pepper, onion, Worcestershire sauce and poultry seasoning. Mix thoroughly. Form into two loaves. Place in a 13 x 9 x 2-inch baking pan. Bake, uncovered, at 350° for 1 hour. Top with catsup or chili sauce and cook 15 minutes longer. Serves 8 to 10.
Wash beans. Cook with water in a large pot with salt and 2-inch square of salt pork until almost done, 2 1/2 to 3 hours. Keep plenty of water in beans. When almost done, add the noodles. Cook until noodles are done.
Brown the hamburger with the onion and drain. Add the tomato paste, sauce and tomatoes or juice. Add the parsley, oregano, garlic salt and Italian seasoning to taste. Simmer 1/2 hour. Cook the noodles as directed; drain.
Mix together and press in bottom of 9 x 13 baking dish. Bake 10 minutes at 350°. Cool completely.
Place sliced mushrooms in bottom of casserole dish. Top with chicken pieces. Mix remaining ingredients together and pour over the chicken. Bake, uncovered, for 1 to 1 1/2 hours at 350°. Serve with rice.
Cut stems from mushrooms and wash. Chop stems, onion and garlic and saute in olive oil about 10 minutes. Then add parsley, salt and pepper. Saute another 5 minutes and remove from stove. Add 4 tablespoons of bread crumbs and eggs; mix well. Fill each mushroom cap with filling and sprinkle with bread crumbs and oil. Place in greased baking pan in hot oven (400°) for 25 minutes.
In four small bowls (glass or plastic), layer 2 Tbsp. each of yogurt, granola, bananas and oranges. Repeat layers. Serve immediately.
Cook carrots in salt water until tender; drain. Melt oleo; stir in flour and add milk gradually. Cook at medium heat until thick. Add cheese and stir until blended. Put 1/2 carrots in 1 1/2-quart casserole; cover with onions and repeat. Save 1/2 onions. Pour sauce over carrots. Bake 15 minutes at 350°; add remaining onions. Bake 5 minutes longer.