HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Spray large skillet with Pam buttery nonstick spray. Brown cabbage, carrot, onion and seasonings for 1 to 2 minutes. Add water and simmer and stir until tender. Do not overcook. Cool slightly. Dip one side of egg roll wrapper in egg white. This will be the outside. Place about 1/3 to 1/2 cup of cabbage mixture just below center and roll up like an egg roll. Place on sprayed baking sheet and bake at 350° for 20 to 25 minutes or until golden brown. Entire recipe makes 6 servings. Grams of fat per serving, 1; calories per serving, 125.
Melt together oleo and brown sugar until brown sugar is dissolved. While still hot add sour cream, vanilla and cinnamon to taste. Refrigerate 1 to 2 hours. Cut up apples and dip into refrigerator mixture.
Mix nuts, cherries and crackers. Melt margarine and marshmallows, then add milk over low heat. Add melted mixture to cracker mixture and mix well. Line loaf pan with waxed paper. Pour fruit cake into this and refrigerate.
Combine cranberries and sugar. Let set until gelatin is ready. Dissolve gelatin in hot water; add syrup and chill until partially set. Add cranberry mixture, pineapple, nuts and celery. Pour into mold(s). Chill until firm.
Heat refried beans until soft. Spread on large round plate. After beans cool, spread with avocado dip, sour cream and sprinkle with chopped tomato and green onion. Top with grated cheese. Drizzle with taco or picante sauce.
Cook sausage until brown; drain. Separate crescent roll dough into 8-inch triangles. Place on a 12-inch pizza pan. Press over bottom and up sides of pan. Spoon sausage over crust; sprinkle with potatoes. Top with Cheddar cheese.
Mix all ingredients together and place in greased casserole. Bake at 375° for 50 minutes.
Simmer chicken in water with 1 teaspoon salt about 1 hour or until tender. Remove chicken; reserve broth. Remove chicken from bones. Return bones to broth; simmer 30 minutes. Cool and skim off fat. Cut chicken meat into strips or cubes. You should have 2 cups.
Mix cake mix, jello, berries, oil, water and eggs. Pour in greased tube pan and bake at 350° until done.
Sort, wash, soak and cook pinto beans about half-done. Brown ribs (which have been washed and wiped dry) in large iron skillet or Dutch oven. Remove ribs to pot with beans and saut onion and garlic in same pan. Add to bean pot and simmer until ribs are very tender. Add drained hominy and seasonings to taste and simmer about 1 hour. Serves 8 to 10.
Preheat oven to 375°. Slice bottoms off apples and core. Butter a large glass or porcelain dish and sprinkle with 2 tablespoons of sugar. Arrange apples upright in dish. Fill the center of each apple with 1 teaspoon brown sugar, 1/8 teaspoon cinnamon and 1 piece of lemon peel. Rub the top of each apple with 1/4 tablespoon soft butter and sprinkle with more sugar. Sprinkle the dried cherries around apples and add vanilla bean and cinnamon sticks to the dish. Bake apples 30 to 45 minutes until soft.
In bowl combine pineapple juice, sherbet and ice cream. Beat with electric mixer until well blended. Pour into punch bowl. Gently stir in ginger ale. Serve immediately.
Bottom: Melt 1 1/2 sticks butter or margarine in 13 x 9-inch pan. Add and mix 2 1/2 cups crushed pretzels. Press in pan. Bake at 400° for 10 minutes.
Melt butter and add sugar. Then boil for 2 minutes. Remove from heat and add vanilla. Pour mixture over crackers that have been spread on cookie sheet. Sprinkle with finely chopped nuts. Bake for 10 minutes at 325°. Take out of oven and remove crackers with spatula, placing on foil. They break into sections after hardening.
Peel and boil potatoes. When they get tender, drain. Pour 16 oz. sour cream into mixing bowl. Add potatoes and Bacos. Mix on medium speed with mixer until smooth. Pour into greased 8 x 11 pyrex dish. Grate cheese and spread on top. Bake at 375 degrees until cheese is melted.
Mix all together. Put in a 9 x 13-inch dish. Dot with butter and sprinkle with Parmesan cheese. Bake at 350° for 45 minutes to 1 hour.
Chop the broccoli into 3/4-inch pieces. Arrange in a 9-inch glass pie plate, with florets in the center and stems around the edges. Sprinkle with water. Cover with vented plastic wrap and microwave on High 5 minutes or until tender. Drain and set aside.
Mix all ingredients. Place the bottom of hamburger buns on cookie sheet. Divide mixture evenly and spread on buns. Bake in 350° oven for 10 minutes. When done, place tops on buns. Place in container to steam buns. Makes 12.
Mix butter and sugar in a large bowl. Add eggs and beat well. Add other ingredients; mix well. Drop dough from a teaspoon onto a greased cookie sheet. Bake 15 minutes until lightly browned in 350° oven. Make sure to flatten with a fork. Yields 6 dozen.
Saute ground beef, onion and pepper; drain well. Add chili powder. In a bowl, add egg, sour cream and tomato sauce. Pour into meat mixture. Spread five biscuits in bottom of large casserole dish. Pour mixture on top of biscuits. Spread the remaining five biscuits on top. Sprinkle cheese on biscuits. Bake at 400° for 20 to 30 minutes or until biscuits are golden brown.
Dissolve jello in hot water. Soften cream cheese in microwave and then add to hot jello mixture. Mix until well blended. Add cold water, drained pineapple and nuts. Chill until set.
Melt butter and chocolate over low heat. Combine eggs, corn syrup, brown sugar and vanilla. Add chocolate. Stir in nuts and coconut. Pour over hot crust. Bake at 350° for 35 to 40 minutes, until top puffs up.
Saute onion and celery. Cook rice and broccoli separately. Mix all together. Pour in casserole dish and sprinkle with paprika. Bake at 375° for 10 minutes.
Cream sugar and oil well. Add eggs; beat vigorously. Add pumpkin and stir. Mix dry ingredients together and add to first mixture, stirring well after each addition. May add 1 cup chopped pecans and 1 cup white raisins, if desired. Fresh pumpkin may be substituted for canned. Put in greased and floured 9 x 5 x 3-inch loaf pan. Bake for 1 hour at 350°. Yields 1 loaf.
Combine pumpkin, sugar, eggs, milk and spice. Pour into greased 9 x 13-inch pan. Blend margarine and cake mix in separate bowl, using cutter. Sprinkle over pumpkin mix in 9 x 13-inch pan. Bake 1 hour at 350°.
Drain oysters, reserving 1/4 cup liquid. Combine crumbs and butter. Spread 1/3 of crumbs in an 8 x 1/2-inch round pan. Cover with half of oysters. Sprinkle with pepper. Using another 1/3 of the crumbs, spread a second layer; cover with remaining oysters. Sprinkle with pepper. Combine cream, reserved oyster liquid, salt and Worcestershire. Pour over oysters. Top with remaining crumbs. Bake in oven at 350° for 40 minutes or until done.
Prepare and cook shredded carrots. Fry bacon in skillet until crisp. Drain on paper towel. Drain fat, reserving two tablespoons. Stir carrots, salt and pepper into fat in skillet. Heat through. Crumble bacon and sprinkle bacon and parsley over carrots. Serves 5 to 6.
Cream together 2 sticks margarine and 1/2 cup vegetable shortening. Add, gradually, 3 cups granulated sugar. Add 5 eggs, one at a time, beating well after each. Add 2 teaspoons vanilla. Sift together flour, baking powder, salt and cocoa. Add dry ingredients alternately with 1 cup milk, beating well after each addition. Begin and end with dry ingredients. Bake in a well-greased and floured large tube pan at 325° for 1 1/2 hours. Cool in pan.
Beat eggs until foamy in mixing bowl. Add sugars, oil, vanilla, cinnamon, salt, soda, baking powder, zucchini and flour. Mix well. Turn batter into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans and bake at 350° for 1 hour. Remove from pans and cool on rack.
Cream butter and sugar. Add eggs, pureed bananas, sour cream and vanilla. Mix well. Add salt, soda and flour. Mix. Pour into greased loaf pans (3 to 4) and bake at 300° for 1 hour. Freezes well.
Place rinsed potatoes in a large bowl. Add egg, flour, onion, salt and pepper. Mix well. Heat oil over medium heat. Drop batter by 1/3 cupful into hot oil; flatten to form pancakes. Fry until golden brown. Serve immediately.
Mix with more flour if necessary to make a stiff dough, as stiff as can be rolled out. (May be pounded and kneaded as many times as necessary.) Roll very thin and cut out round or square. Sprinkle lightly with salt and bake until lightly brown. Store in airtight container.
Cream sugar and butter. Add 3 beaten eggs. Mix together. Add sifted flour and dry ingredients alternately with sour cream. Chill overnight. Separate into 4 parts.
Combine milk and vinegar and let stand for 15 minutes. Beat shortening until fluffy. Gradually add sugar, beating thoroughly after each addition. Continue beating until light and fluffy. Add eggs and beat thoroughly. Add soda to soured milk and stir. Then add to sugar mixture. Mix well. Add the flour gradually, stirring after each addition, until well blended. Add peanuts and lemon flavoring and stir.
Sift together flour, soda, salt, baking powder and sugar; set aside. Dissolve yeast in warm water. Cut margarine into flour mixture until crumbly. Add yeast/water and buttermilk to flour/butter until well blended. Let stand for an hour or two covered with waxed paper. Roll out on floured board and cut with biscuit cutter or drop by spoonfuls onto baking sheet. Bake at 400° for 20 minutes.
Boil chicken until tender. Remove from bone and cut fine. Mix all other ingredients with chicken. Put into a large salad bowl. Serves 12.
Put drained beans into baking dish. Put water chestnuts and soup over beans. Put crumbs and onion rings over mixture. Sprinkle grated cheese on top. Bake until mixture is bubbly. One can of mushrooms may be added, if desired.
Mix dry ingredients, carrots and oil. Add nuts and raisins. Add eggs last. Bake at 350° until tests done.
Peel tomatoes and finely chop. Finely dice onion, celery and green pepper. Stir all ingredients together. Cover and chill several hours or overnight, stirring occasionally.
Place chicken breast halves on a preheated barbecue grill (or broiler pan) for 20 to 30 minutes or until cooked through. Meanwhile, in a medium sized bowl, combine the remaining ingredients, then brush over cooked chicken. Grill for 5 more minutes.
Cook spirals 12 minutes and drain. Mix the mayonnaise, water, vinegar, sugar, celery seed and turmeric together with whisk. Add the onion, celery and carrots. Add spirals to liquid mixture and marinate overnight. Stir well before serving. Makes 10 cups.
Cook ground beef, onion and green pepper. Add pepperoni only to heat thoroughly. Drain. Add spaghetti sauce. Simmer 5 minutes. Pour half the cooked pasta in baking dish. Spoon over half the sauce. Next layer cottage cheese, 1/2 Mozzarella cheese, remainder of pasta and remainder of sauce. Top with remaining Mozzarella cheese. Bake at 350° for 30 to 35 minutes.
Butter a casserole dish. Put sliced potatoes in bottom of dish, then drain corn and put on top of potatoes. Layer carrots on top of corn. Put browned hamburger and chopped onions on top of carrots. Add pepperoni. Add the can of tomato sauce. Bake at 400° for 1 hour. Remove from oven; put shredded cheese on top. Heat until cheese is melted.
Brown and drain hamburger meat. Saute onion, bell pepper and celery just until clear and slightly crisp. Combine hamburger and sauteed vegetables in large pot. Add tomato paste, water, chili powder, salt, pepper and Worcestershire sauce. Simmer 30 minutes.
In large bowl beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon and vanilla. Pour into crust. Chill until set (3 hours). Top with berries and glaze.
Preheat oven to 350°. Sift together flour, baking powder, baking soda, salt and cinnamon into a bowl. Combine oil, sugar and eggs in a mixing bowl; beat well. Add dry ingredients. Mix until well blended. Stir in zucchini, vanilla and nuts. Spoon batter into a lightly greased and floured 9 x 5 x 3-inch loaf pan. Bake at 1 hour or until done.
Melt butter. Stir in flour and blend until smooth. Slowly stir in broth, stirring constantly. Simmer for 2 minutes. Add half and half, slowly, and milk. Stir until thickened. Add remaining ingredients. Heat over low flame. Add milk if too thick. Serve with sherry on the side to be poured over, if desired.
Fill each glass with ice and add one jigger each vodka and watermelon liqueur. Fill with lemonade. Garnish with lemon slices and fresh mint.
Mix egg yolks, sugar and cream and add milk and vanilla. Beat egg whites until stiff and fold into mixture. Use ice cream freezer according to directions.
Microwave butter in microwave-safe dish for 45 seconds until melted. In a mixing bowl, combine mochiko, 1 cup sugar and baking powder. Gradually add milk, vanilla and melted butter while stirring. Mix thoroughly. Pour into baking dish. Cover with waxed paper. Microwave 9 to 12 minutes on High and rotate dish a quarter turn every 2 minutes. Cool and cut into squares. Toss with kinako and sugar mixture until coated (optional).
Drain juice from blueberries. Add enough water to juice to make 2 1/2 cups liquid. Boil. Dissolve Jell-O; partially chill to set and fold in blueberries, pineapple and whipped cream. Return to chill in refrigerator.
In a large bowl, stir together sugars, flour, baking powder and salt. In another bowl, mix together milk, butter, eggs and vanilla until blended. Make a well in center of dry ingredients. Add milk mixture and stir to combine. Stir in chips and nuts. Spoon batter into greased muffin cups (include greasing the edges around cups). Bake at 375° for 15 to 20 minutes or until cake tester comes clean. Remove from oven and cool 5 minutes. Remove from pans and cool on rack. Serve warm or cold.
Place peaches in bowl. Toss with sugars and spices. Pour cream in and stir. Place mixture in pie shell. Place remaining pie shell on top and flute edges. Cut several slits in top to vent. Brush an egg white on the top and place in the oven at 450° for 10 minutes. Reduce heat to 375° and bake for an additional 40 to 45 minutes. Serve warm with vanilla ice cream.
Cook cream, milk, sugar and butter over low heat until it makes a soft ball in cold water. Break up the 1/4 pound of chocolate in a large bowl and add 1 teaspoon vanilla flavoring. Pour hot mixture over chocolate and beat until it is thick enough to spread over cake.
Grease a 13 x 9-inch pan, bottom and sides. Layer in order as listed and on top sprinkle some more crushed Oreos. Freeze and serve.
Mix all the ingredients together. Put into well-greased 10-inch iron skillet. Bake at 400° until golden brown.
Mix pudding as directed in large bowl; add sugar and mix well. Whipped cream must be at room temperature; add to pudding. Crush Oreo cookies to make bottom layer.* Add mixture to cookies, then add remaining cookies to top. Chill 1 hour.
In food processor, pulse berries, sugar and lemon rind. Add cut up butter, a few pieces at a time. Mold and refrigerate. Very tasty with poultry.
Brown pork chops in skillet; pour off grease. Season with salt and pepper. Stir in soup and water. Cover and simmer 30 minutes or until done. Stir often.
Mix meal, flour and sugar. Add enough hot water to mix. Drop by tablespoon in skillet well-greased. Cook until brown.
Beat eggs. Add sugar and flour. Beat well and add butter, milk and vanilla. Cook in Pyrex dish until done. Brown as you like.
Mix together cake mix, eggs, oil and 1/2 can crushed pineapple and all the juice; beat about 2 minutes and bake at 350° for 30 to 35 minutes.
Thaw pie crusts. Mix soups, melted butter, vegetables, salt, pepper and milk. Cook chicken breasts in salted water to which dehydrated onion has been added. Cook, cut into chunks and add to other ingredients. Pour into pierced bottom crust. Place top crust and seal edges. Bake at 350° until bubbling hot and crust is browned.
Mix stuffing according to package directions. Spoon stuffing into 1 1/2 quart shallow dish. Form shell. Combine soup, milk, peas, turkey and half of onions. Pour into stuffing shell. Bake at 350° for 30 minutes, covered. Uncover and top with rest of onions; bake 5 minutes longer.
Shape meatballs. Set aside. Brown mushrooms and onions in 2 tablespoons oil; set aside. Add remaining oil and brown meatballs, then remove. Stir in flour and oil remaining in skillet. Slowly stir in beef bouillon and heat until thick and smooth. Add dry mustard and ketchup. Add mushrooms and onions and meat and simmer 20 minutes. Stir in sour cream and serve over noodles.
Cut bread into cubes. Melt butter. Chop onions, and mix all ingredients. Stuff into bird or bake in greased cake pan till brown.
Mix together all ingredients except noodles or rice. Bake at 350° for 45 minutes or until bubbly. Serve over noodles or rice.
Spoon apples into a greased 12 x 8 x 2-inch baking dish. Sprinkle with lemon juice. Combine next 6 ingredients; stir until blended. Sprinkle over apples. Bake in 400° preheated oven for 30 minutes. Serve with whipped cream.
Mix all ingredients except Jiffy cornbread mix in large bowl. Let set overnight or for several hours. Before cooking, stir in box of Jiffy cornbread mix. Put all in ungreased 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes.
Place broccoli or cauliflower in shallow baking dish (10 x 6 x 2-inches). Blend milk and soup. Pour over broccoli. Top with crumbs. Bake in 350° oven about 30 minutes or until hot and bubbly. Makes 6 to 8 servings.
Mix all ingredients well. Bake at 400° for 20 to 30 minutes. Best if baked in black skillet.
In a large soup pot, brown the ground beef and onion. Add the remaining ingredients. Cover and simmer for 1 hour. Serves 6.
Mix all ingredients until smooth. Grease and flour Bundt pan. Pour in mixture. Bake at 350° for 45 minutes. Remove from oven, leaving cake in pan for 10 minutes. Then remove from pan to cool. Sprinkle with powdered sugar. Serve with rum flavored whipped cream.
Cream sugar, shortening; add eggs and milk. Beat until almost liquid. Add dry ingredients. Stir only enough to mix. Add strawberries and nuts. Bake at 350° until straw comes out clean. Start with 30 minutes.
Cut shortening into potatoes. Mix flour, sugar, salt and baking powder. Knead lightly. Take some mixture and roll into a ball with hands. Roll thin like pie crust on floured board or cloth. Brown on medium ungreased grill pan until light brown and bubbly. Then turn and repeat. Place between 2 bath towels.
Chill juices, mix together, stir in sugar. If mixing ingredients ahead of time, hold out ginger ale until ready to serve.
Mix cracklings with dry ingredients. Add buttermilk and egg. Pour mixture into hot greased skillet. Bake at 450° for 20 minutes or until light brown.
Mix bread crumbs, parsley, salt and garlic. Dip chicken strips into egg. Coat with bread crumb mixture. Melt butter in 10 inch skillet over medium-high heat. Cook chicken in butter 5-6 minutes, stirring occasionally, until the center is no longer pink.
In a 1 1/2-quart saucepan, simmer apricots in water to cover (about 2 cups), 10 minutes or until soft. Drain (reserving liquid). Arrange sweet potatoes in a single layer in shallow dish; top with apricots and pecans. Put reserved liquid and remaining ingredients in the saucepan, stir over moderate high heat until boiling; simmer 1 to 2 minutes, until thickened, pour over sweet potatoes. Bake in a 375° oven 25 minutes, until sauce is bubbling and the pecans are browned. Serves 10.
Heat oven to 400°. Arrange cauliflower in ungreased baking dish (11 x 7 x 1 1/2-inch), sprinkle with ham. Beat soup and milk with hand beater until smooth; pour over ham. Mix remaining ingredients until crumbly. Sprinkle over soup mixture. Bake until topping is golden brown, 20 to 25 minutes.
In bowl mix thoroughly 1/2 cup soup, beef, crumbs, onion, Worcestershire, egg and pepper. In 2-quart oblong baking dish firmly shape into 8 x 4-inch loaf. Bake at 350° for 1 hour or until done. Spoon off fat; reserve 1 to 2 tablespoons drippings. In saucepan over low heat combine remaining soup, 1/4 cup water and reserved drippings. Heat through; stir often. Pour over sliced meat loaf.
Cook macaroni but do not overcook. Rinse immediately with cold water and drain a few minutes. Turn into a large bowl. Slice and saute kielbasa; drain on paper towels. Put 3-bean salad in freezer.
Wash sauerkraut and squeeze dry. Add vinegar, water, oil, garlic salt and celery seed; mix. Let stand several days.
Bring large pot of water to boil. Add ingredients and boil 1 minute, then add small potatoes and boil 15 minutes. Add whole garlic cloves and onions. Add corn-on-the-cob and boil until tender. Add shrimp and boil until pink. Drain and eat!
Cook beans for 5 minutes (at a boil). Then cover and let soak for an hour. Drain water, add new. Add sausage, cut into 1-inch pieces, onions, garlic, parsley, bay leaf, red (cayenne) pepper or Tabasco and lots of salt. Cook on medium for about 2 to 3 hours until beans become soft and "gravy" becomes thicker. Serve over white rice.
Broil potatoes on baking pan; spray with Pam and sprinkle with basil powder or Italian seasoning. Turn after 2 to 3 minutes, until brown. Combine other ingredients; stir well. Add paprika and top with Parmesan cheese (nonfat). Chill well and serve.
Put all ingredients in a bowl and stir with a spoon (do not overmix). Pour into a greased and floured long cake pan. Bake at 350° for 30 minutes.
Melt margarine and add to dressing. Layer in a 9 x 12-inch casserole dish, dressing, chicken and soups. Make 2 layers of each. Cook at 350° for 35 to 45 minutes.
Drain squash and mash. Add soup, sour cream, carrot, onion, salt and pepper. Lightly grease casserole dish with margarine. Layer stuffing and squash mixture alternately with stuffing on bottom and top. Dot with margarine. Bake at 350° for 30 minutes.
Place meat on large piece of foil and set in glass baking dish. Sprinkle salt substitute and chili powder over meat; pour V-8 juice over meat. Fold foil over meat and crimp edges to seal. Bake in 400° oven for 40 minutes or until done to your taste. Yields 2 servings. Exchanges: 4 lean meat; 1 vegetable; calories: 234; carb: 4 g; fat: 7 g: Pro: 36 g; Chol: 92 mg.
Combine oleo, sugar, brown sugar, vanilla and pudding mix. Mix until smooth. Add eggs. Gradually add soda and flour. Mix and add chocolate chips and nuts. Drop onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Combine sugar, cornstarch and salt in saucepan. Stir in vinegar and water and boil 5 minutes. Add beets, sliced or diced, to hot mixture and allow to stand for 30 minutes. Just before serving, bring to a boil and add butter.
Preheat oven to 350°. In heavy skillet, cook beef with salt until brown. Stir to break into small pieces. Transfer beef to bowl and add remaining ingredients (save French fried onions for topping). Mix well; put into baking dish and bake 30 minutes, then top with onion rings. Return to oven and bake 15 minutes longer.
In a saucepan, melt 1/2 stick butter and saute crawfish for 10 minutes. Season with salt/red pepper. While this is cooking, melt stick of butter in skillet and saute onions and parsley until wilted. Add the flour and gradually add half and half. Stir constantly until thickened. Add salt and red pepper. Boil 1/2 package egg noodles; drain. Mix with other ingredients.
Lay rolls open faced on cookie sheet. Cut meat sliced in half. Put one slice of each meat on rolls, dividing equally. Top 1 side with onion slices, the other side with pepper rings and top one side with American cheese, the other with Swiss cheese. Cut cheese so that it doesn't hang over sides of roll. Bake at 400° until cheese is melted.
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Reduce heat; cook and stir until mixture thickens. Remove from heat. Stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes and walnuts. Add the dressing; toss gently. Refrigerate.
Sift flour, baking powder, salt and cinnamon. Add sugar to eggs and mix well. Add melted butter to eggs. Add flour mixture alternately with milk and vanilla. Stir in raisins, nuts and rolled oats.