HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cabbage with sugar, salt and peppers. Add ketchup and vinegar. Mix well and refrigerate.
Spray a 13 x 9-inch pan or glass dish with Mazola or similar pan spray. Spread uncooked rice evenly over bottom of pan. Lay chicken pieces on top of rice. Mix canned soup, dry soup mix and water in a bowl. Pour over chicken and rice. Cover tightly with foil. Bake at 350° for 1 1/2 hours.
Cook carrots in boiling salted water until crisp-tender. Drain and cool. Combine carrots, onions and green pepper in a 2 1/2-quart bowl. Combine soup, mustard, Worcestershire sauce, pepper, oil and vinegar, sugar and salt in a small bowl. Pour the marinade over the vegetables. Stir gently to combine. Cover. Refrigerate at least 24 hours to blend flavors.
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half and half, vanilla and salt and mix well. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturers instructions.
Mix together cherry pie filling and crushed pineapple, undrained. Put in a 9 x 13-inch pan. Add yellow cake mix. Do not stir! Pour melted butter on top and add coconut and nuts. Bake at 350° for 1 hour.
Crumble chicken into casserole dish, then mix sour cream and cream of chicken soup together and spread over chicken. Pour stuffing mix over cream mixture, then pour chicken broth and butter over it. Bake for about 30 minutes until brown.
Melt chocolate in microwave. Stir in peanut butter and peanuts. Mix real good. Gently stir in cereal until well coated. Put powdered sugar in a 2-gallon plastic bag. Add coated cereal and toss gently until well coated. Store in airtight container.
Bake cake according to directions on mix. While hot, pour milk over and chill overnight. Mix sugar and Cool Whip and spread on cake.
Cream shortening, sugar and cocoa. Add beaten whole eggs. Dissolve soda in milk and add to mixture. Add flour last. Gradually add boiling water and flavoring very last. Bake in moderate oven until done. This batter will be thin.
Mix all ingredients together. Cake mix last. Add water to batter until mixture is thin enough to pour. Use 2 layers or 9 x 13-inch oblong pan.
Preheat oven to 300°. In a medium bowl, combine flour, soda and salt. Mix well with wire whisk and set aside. In a large bowl, blend sugar and butter. Mix, forming a grainy paste. Add eggs and vanilla. Beat until light and fluffy. Add flour mixture, coconut and Macadamia nuts. Blend at low speed. Drop by rounded tablespoonfuls on ungreased cookie sheet 2-inches apart.
Mix milk and eggs. Sift 1 cup flour with salt and baking powder. Pour milk and egg mixture into flour and add only as much flour as needed to make a batter, not too thick to flow. Pour batter into a good size funnel and let drip through funnel into deep fat. Turn one time. Sprinkle with powdered sugar and serve hot.
Heat oven to 425°. Place potatoes on a baking dish, which has been sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown. Mix dressing, bacon, eggs, onions, salt and pepper in a large bowl. Add potatoes and mix lightly. Serve warm or chilled. Makes 6 servings; sometimes I double the recipe.
Brown onion in butter in skillet. Add flour; stir until brown. Gradually add milk. Stir and cook until thick. Add meat slices; cook 10 minutes or until thoroughly heated. Place between slices of bread, or on hot toast with gravy.
Combine cheese, mayonnaise, dill pickle dip and salt. Beat until smooth. Add shrimp and fold in. Serve with chips or a variety of vegetables.
Pour cherry pie filling into 13 x 9 x 2-inch pan and sprinkle sugar on top. Sprinkle dry cake mix over fruit evenly. Melt butter or margarine and pour over mixture until it is all covered. Sprinkle on nuts. Bake at 325° for 60 minutes or until done.
Sift dry ingredients together. Cut in shortening and mix. Add and mix milk and yeast mixture	until all flour is moistened.	Store in refrigerator.
Butter a deep baking dish, then starting at the bottom, put the ingredients into it in the following order: potatoes, ground beef, sliced onions, green pepper (if used), uncooked rice and tomatoes. Season each layer. Cover and bake 2 hours at 300°.
In a 5-quart casserole, combine margarine, onions and bell pepper. Microwave on High for 5 minutes. Add broccoli and microwave on High an additional 5 minutes. Add remaining ingredients; season to taste and microwave on High for 10 minutes, stirring once. Serve with salad and hot French bread. Serves 8.
Mix together all ingredients. Form into a roll; wrap in waxed paper and refrigerate overnight. Slice thinly and bake 12 minutes at 350°.
Mix peanut butter, butter and sugar until smooth. Form into small balls. Refrigerate until cold. Meanwhile, slowly melt chips and paraffin in top of double boiler. Insert toothpick or fork tine in each ball, then dip 2/3 of ball in chocolate. Let set on waxed paper. Can be frozen for 6 months.
Dice the hot dogs; chop the onions, carrots, green and red peppers into small pieces. I use an electric skillet. Brown diced hot dogs in olive oil. Add onions, green and red peppers and saute for 10 minutes. Be sure diced hot dogs don't burn. Add quart of tomato juice, carrots and remaining herbs. Cook on low to medium heat until mixture thickens. Add pepper as desired. (You could include celery and garlic if so desired.) Stir occasionally throughout mixing process. Serve over rice or mashed potatoes.
Preheat oven to 350 degrees. In a 2-quart glass bowl, cook chocolate with butter in a microwave oven on High 1-2 minutes, or until melted and smooth when stirred. Mix in flour until well blended. Add vanilla and sweetened condensed milk and mix well. Stir in pecans. Drop dough by Tbsp. 2 inches apart onto 2 greased foil-lines cookie sheets. Bake 9-10 minutes. Let cookies cool on baking sheets. Carefully remove from foil.
Mix the first six ingredients all together. Refrigerate. Before serving, scoop out the inside of the bread loaf. Spoon the dip mixture into the bread shell. For dipping, you may arrange bite sized pieces of the scooped-out bread around the base of the shell. If you prefer, you may arrange a variety of raw vegetables instead. (Make croutons or use the bread in another recipe.)
Cook diced bacon in a kettle until crisp. Remove and reserve. In the fat, saute onion until tender. Add potatoes and broth. Cover and simmer until potatoes are barely tender. Add the corn, salt and pepper and cook 10 to 15 minutes longer. Stir in cream and heat to boiling. Sprinkle top with cooked bacon.
Fry sausage and drain. Melt cheese in butter. Combine sausage and cheese. Add all other ingredients. Spread on party rye bread. Freeze on cookie sheets, then put in plastic bags and keep in freezer until ready to serve. Cook at 400° for 10 to 12 minutes.
Sift the first 4 ingredients into bowl. Combine butter and 1/3 cup of water in saucepan. Bring to a boil. Stir into dry ingredients; mix well. Add nuts; mix well. Pour into buttered 8-inch square dish. Refrigerate for several hours. Cut into squares.
Mix together and simmer until vegetables are tender; add shrimp. Cook just until shrimp are done; about 10 minutes. Serve over rice.
Spray nonstick pan with Pam. Saute carrots for about 15 minutes. Add onions and apples; cook 5 minutes longer. Stir in rice, salt and raisins. Serves 6 to 8. Freezes very well. Reheat, covered, in microwave.
Bring sugar and water to a boil in large saucepan. Cook for 5 minutes. Let stand to cool. Add juice concentrates. Chill in refrigerator. Pour into punch bowl. Add ginger ale and grenadine syrup. Serve at once.
Preheat oven to 350°. In a large bowl combine eggs, cottage cheese, flour and bouillon. Add squash; mix well. Turn into greased 12 x 7-inch baking dish. Top with Cheddar cheese and bacon. Bake 20 to 25 minutes. Let stand 5 minutes before serving. Refrigerate leftovers. Makes 6 to 8 servings.
Combine and press into a 9 x 13-inch pan. Do not bake.
Combine all ingredients in a bowl and blend well with a wooden spoon. Put into a buttered 9 x 13-inch pan. Bake at 350° for 55 minutes. When cooled, sprinkle with powdered sugar. Cut slices right from pan.
Preheat oven to 350°. Grease and flour loaf pan. Mix dry ingredients, then add remaining ingredients. Mix all together with spoon until well blended. Pour into prepared pan. Bake at 350° for 1 hour.
Mix all ingredients together and pour into unbaked pie crust. Bake at 325° for 40 minutes.
Cook broccoli as directed. Put in a buttered 1 1/2-quart casserole dish. Put cut up chicken on top of broccoli. Mix chicken soup, mayonnaise, lemon juice and curry powder to suit taste. Pour over chicken. Sprinkle bread crumbs over next, then grated cheese. Put little oleo over and cook until cheese is melted. Bake in 350° oven 30 minutes.
Melt caramels, with water, in saucepan over low heat. Toss popcorn with salt in large shallow roasting pan. Pour caramel mixture over popped corn; toss until well coated. With hands slightly wet with cold water, form into 36 balls. Use 11 balls as circular base; stack remaining balls to form Christmas tree. Decorate with gumdrops, if desired.
For Ranch Dipping Sauce, combine mayonnaise, yogurt, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper and onion powder in small bowl.
Drain juice from pineapple (reserve pineapple). Add juice to Jell-O and marshmallows; heat over medium heat until marshmallows melt. Remove from heat and add cream cheese. Stir until cream cheese is dissolved. Add pineapple, coconut and pecans. Fold into Cool Whip. Chill and serve.
Mix first 10 ingredients together until well mixed. Add remaining ingredients. When all are mixed together, roll into tiny balls. Press with a fork on an ungreased baking sheet. Bake 8 minutes at 350°.
Preheat oven to 375°. Cream Crisco and milk on medium speed until well blended. Add brown sugar and sugar gradually. Beat in egg and vanilla. In another bowl combine flour, baking soda and salt. Mix together the two mixtures with wooden spoon. Stir in white chocolate and nuts. Drop 2 inches apart on ungreased baking sheet. Bake for about 8 minutes. Yields about 5 dozen 2-inch cookies.
Beat egg. Add sugar and mix well. Sift flour, salt, baking powder and cinnamon together. Add to sugar mixture. Add apples and nuts. Bake in buttered 8-inch pie plate for 30 minutes at 350°. Serve with whipped cream.
Cook broccoli until tender and drain. Put in casserole dish. Melt cream of mushroom soup, cheese and butter in saucepan until well blended. Pour sauce over broccoli and top with bread crumbs. Bake at 350° until bubbly. Enjoy!
Cream shortening and sugar. Combine all dry ingredients. Combine egg, milk, buttermilk and vanilla and add to dry ingredients, a little at a time. Makes a soft dough. Roll thin, cut and bake at 400° for 10 to 12 minutes. Makes 5 to 6 dozen.
Cream sugar, brown sugar and eggs. Add dry ingredients. Add chocolate chips last. Spread in greased 15 x 10-inch baking pan. Bake at 375° for 20 minutes. Makes 35 squares.
Line a 9-inch pie plate with pastry; bake and cool. Combine sugar, cornstarch and salt in a heavy saucepan. Gradually stir in water, blending until smooth. Cook over medium heat, stirring constantly, until filling comes to a boil. Cook for 5 minutes. Remove from heat and stir small amount of filling into beaten egg yolks, mixing thoroughly. Cook 1 minute; remove from heat and stir in butter, lemon juice, vinegar and lemon peel. Cool. Add meringue. Bake at 350° for 15 to 18 minutes.
Combine all ingredients and mix well. Bake in 9x13 pan for 30-40 minutes at 350°. When cool cut into squares.
Cook syrup, water, sugar and peanuts until peanuts start popping. Add soda; stir. Take up at once. Pour on greased platter. Cut in squares when cool.
Flatten chicken breasts with meat mallet. Place ham and cheese on chicken. Roll and secure with toothpick. Dip chicken in eggs; roll in bread crumbs. Brown in skillet in butter.
Brown beef and drain. Crush corn chips. Add half of the can of tomato sauce and the taco seasoning to the beef. Line a two-quart casserole dish with two cups of corn chips and spoon meat on top. Combine remaining tomato sauce with beans and pour over meat. Bake for 25 minutes at 350°. Sprinkle with cheese and add remaining corn chips. Bake for five more minutes.
Mix salad dressing, soy sauce and seasonings in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.
Beat 5 minutes. Pour into greased angel food cake tin and bake at 350° for 50 minutes. (Glaze with any favorite recipe.)
Melt butter in large saucepan, mix with soups and water. Spread rice on bottom of ungreased glass casserole, pour a little more than half of soup mixture into casserole over rice. Place chicken on top of rice, pour remaining soup mixture on top of chicken. Bake, uncovered, in 275° oven for 3 hours. Chicken will brown as it bakes.
Cook macaroni as directed on package, then drain. Mix all ingredients together except for bread crumbs and butter or margarine and place in a buttered casserole. Make buttered bread crumbs and sprinkle over the top. Bake, uncovered, in a 350° oven for 50 minutes.
Grease a 9 x 13-inch or 8 x 14-inch pan. Dump in cherry pie filling, then pineapple. Sprinkle cake mix over this. Next, add coconut, then margarine, cut up. Top with chopped nuts. Bake for 40 minutes at 350°.
Sift flour once, then again with baking powder and salt added. Cream butter and sugar. Add flour mixture alternately with milk. Add vanilla. Pour into greased baking dish or pan.
Heat oven to 350°. In medium bowl, combine flour and sugar; cut in margarine until crumbly. Stir in 1/2 cup chips; press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes. Meanwhile, in same bowl, combine Eagle Brand milk, egg and vanilla, stir in remaining 1 1/2 cups chips and nuts. Spread evenly over prepared crust. Bake 20 to 25 minutes or until light golden brown. Cool completely. Cut into bars. Store, covered, at room temperature.
Cook bacon over low heat until crisp. Remove from pan. Add onion and celery to fat; cook until tender. In saucepan, add onion, celery, corn, evaporated milk, water and seasoning. Add 2 large diced, partly cooked potatoes. Heat through. Before serving, add crisp bacon. Makes 5 (1 cup) servings.
Mix all ingredients. Heat cream in pan, gradually adding marshmallows. When marshmallows are melted, pour over dry ingredients. Mix well. Place in refrigerator overnight.
Cook onion, pepper and celery in butter until tender. Add all ingredients except crabmeat and simmer until macaroni shells are tender. Allow soup to "rest" in pan for 20 minutes or so. Then season to please your taste with salt, pepper, dill and any herb (i.e., oregano, basil, etc.). Add crabmeat and heat just before serving.
Blend sugar and flour. Add melted butter to sugar mixture. Beat eggs and add to the mixture. Add syrup and pecans. Bake in uncooked pie shell. Bake 1 hour at 350°.
Peel, core and slice apples. Combine sugar and cinnamon. Toss apples in sugar mixture. Put apples into 8 x 8-inch pan. Add any excess sugar mixture. Pour dry cake mix over apples and pack tightly. Cut 1 stick margarine into pieces and place over top of dry mix. Bake at 325° for 30 minutes.
In a large mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir until just mixed. Spoon into 12 greased muffin tins. Bake at 400° for 20 minutes. Yields 12 muffins.
Brown hamburger meat with onion, drain and salt, pepper. Combine meat and remaining ingredients in crock pot. Grate cheese on top. Heat 2 hours until or until cheese is melted.
Melt 2 sticks margarine, then mix peanut butter, sugar and vanilla wafers together with margarine. Chill, then roll into 1-inch balls. In a double boiler, melt paraffin (1/4 to 1/2 cake) with chocolate chips. Dip balls into chocolate, using a spoon. Drop onto waxed paper.
Mix all ingredients together by hand. Shape into oblong sticks and place on greased cookie sheet. Bake at 350° for 7 or 8 minutes. Do not brown. Roll in powdered sugar. Use 11 x 7 x 1 1/2-inch pan. Bake at 325° for 35 to 40 minutes.
Preheat oven to 400°. Combine sugar, flour, cinnamon and nutmeg. Stir into apples. Arrange in pie shell. Cover loosely with aluminum foil. Bake 50 to 55 minutes or until apples are tender. Remove foil. Combine sour cream and brown sugar. Pour evenly over apples. Sprinkle lightly with nutmeg. Bake for 2 to 3 minutes more or just until sour cream topping is set.
In large saucepan, cook onion and garlic in 2 tablespoons oil until tender. Blend in flour; stir in beans, tomatoes, chilies and pepper sauce. Cook and stir until bubbly. Remove from heat. In bowl, combine cornmeal, salt and soda. Stir together egg, milk and the 1/4 cup oil. Add to dry ingredients along with corn. Mix well (mixture will be thin). Pour about 2/3 of the cornmeal mixture into a greased 2-quart casserole or a 9 x 13-inch pan. Top with cheese; spoon bean mixture over all. Spoon remaining cornmeal mixture around edge. Bake at 350° for 35 minutes or until cornbread is done. Serves 6.
Mix ingredients together. Let stand in a warm place overnight or up to 48 hours. The longer the Start stands, the stronger the fermenting will be. After fermenting the Start, it is ready to store in the refrigerator. "Feed" the Start once or twice a week.
Make a sauce of oleo, flour, milk and cheese. Combine other ingredients in baking dish. Pour sauce over this. Bake at 350° for 45 to 60 minutes.
Cut fine first 6 ingredients and toss together. Mix together next 6 ingredients and pour over vegetables. Refrigerate at least 3 hours before serving.
Cut grapefruit from top to bottom. Cut into segments with juice to measure 1 1/2 cups. Dissolve jello in boiling water. Add grapefruit segments and juice. Pour into cleaned grapefruit and refrigerate. Mix flour, sugar, lemon and pineapple juice, egg yolk and cook in double boiler until thick. Cool. Fold in 1/2 cup whipped cream. Spoon on top of grapefruit to serve.
Fold together. Bake in a 9 x 13-inch pan at 375° for 30 minutes. Let stand awhile before serving.
Cream oleo; add brown sugar. Beat together, then add egg, syrup and vanilla. Then add raisins, nuts and salt. Bake at 325° for 20 to 25 minutes. Makes 12 tarts.
Drain salmon and remove bones and skin. Flake salmon, add remaining ingredients and mix thoroughly. Turn into greased baking dish. Set this dish into a pan of water. Bake in moderate oven for 45 minutes.
Crumble sausage in 8 1/2 x 13-inch pan. Place mushrooms on top of this. Place onions on top of mushrooms, spread cheese on top of onions. Beat eggs and milk together, add Bisquick, salt and pepper and pour over layers of other ingredients. Bake at 350° until lightly brown. Cut in squares and serve.
Cook spinach according to package directions. Mix everything else together and stir in drained, cooked spinach. Sprinkle bread crumbs and cheese on top. Bake at 350° for 45 minutes. Yields approximately 6 servings.
Turn on oven to 350°. Place margarine in a mixing bowl. Let soften at room temperature or heat one minute in microwave. Add oatmeal, brown sugar, flour and baking powder. Using your hands, mix it, mash it, squish it, pound it, until all the ingredients are mixed together. Roll into ping-pong sized balls and place on a cookie sheet 2 inches apart. Bake for 10 minutes at 350°. Let cool 15 minutes before removing from cookie sheet.
Heat oven to 350°. Blend soup and milk. Reserve half of mixture. Stir together remaining soup mixture with rice, mushrooms with liquid and half of the onion soup mix. Pour into an ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Arrange chicken breasts on rice mixture. Sprinkle with remaining onion soup mix. Cover and bake at 350° for 1 1/4 hours, or until done. Remove from oven and sprinkle with shredded cheese. Return to oven and bake 15 minutes longer.
Defrost potatoes enough to separate into pieces. Combine all ingredients except potatoes. Add potatoes and spoon into 9 x 13-inch pan. Mix 2 cups crushed corn flakes with 1/4 cup melted butter and sprinkle on top. Bake 45 minutes at 350°.
Put your oil and eggs in the cake mix. After you mix for about 4 minutes, add your oranges. Bake at 375° for 30 minutes.
Soak oats in buttermilk until soft. Cream brown sugar, shortening and egg together. Sift flour, soda, salt and baking powder together. Combine all together. Bake at 350° for 20 minutes. You may bake part and keep remainder in refrigerator.
Set oven for hot (425°). Line 9-inch pie pan with pastry. Beat egg slightly, stir in sugar and salt. Add milk gradually, mixing thoroughly. Stir in vanilla. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake 40 minutes or until knife inserted in center comes out clean.
Combine cookie crumbs and melted margarine. Press into oblong cake pan. Combine eggs, vanilla, powdered sugar and 1/4 pound butter. Beat for 2 minutes and spread over crumbs in pan. Press sliced bananas and pineapple into filling. Top with Cool Whip. Garnish with chopped nuts and cherries. Chill.
Grease a 1 1/2-quart oblong baking dish. Brown chops in oil, seasoned with pepper. Cook spinach according to directions, but reduce cooking time to 5 minutes. Drain spinach. Fold in soup and pour in baking dish. Arrange chops on top of spinach mixture. Cover tightly and bake at 350° for 30 minutes. Remove cover and bake, uncovered, for 15 minutes. Serves 6.
Brown meat with onion. Drain off grease. Add tomato soup, water, pepper, salt, chili powder, corn and green pepper. Simmer for 15 minutes. Pour into casserole dish. Prepare cornbread batter as directed on box. Pour cornbread batter on top. Bake for 20 to 25 minutes at 350 degrees.
Preheat oven to 300°. Mix sugar and syrup in saucepan and bring to boil. Add butter and pour hot mixture over eggs. Add pecans and pour into unbaked pie shell that has been sprinkled with a mixture of 1 tablespoon sugar and 1 tablespoon flour. Bake for 45 minutes.
In a chafing dish or saucepan, melt butter and sugar with cinnamon; cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes. Into a chafing dish, cut bananas diagonally into 1/2-inch slices. Heat through, carefully turning slices to coat.
Brown the ground beef with the onion, then add the zucchini and cook until tender, then add rice, green chilies, salt, garlic, chili powder, tomatoes, cheese and sour cream. Mix all together and put in a 9 x 13-inch pan. Cover with crushed corn chips. Bake at 350° for 20 minutes.
On low speed, combine cake mix, 2 eggs, butter and 2 teaspoons pumpkin spice until crumbly. Press into bottom of 9 x 13-inch pan. Set aside.
Mix first 5 ingredients in saucepan, then bring to a soft boil. Add vanilla. Pour on buttered cookie sheet.
Mix first three ingredients well; set aside. Mix next three ingredients and combine with the first three. Roll out as for crust. Makes enough for 2 single crusts or a double crust pie.
Blend cream cheese and powdered (confectioners) sugar. Add thawed strawberries, pineapple, banana, nuts and Cool Whip. Mix all together; freeze overnight.
Arrange chicken in a lightly greased 9 x 13-inch pan. Top with cheese slices. Combine soup and water. Stir well over medium heat. Spoon soup mixture evenly over the chicken. Sprinkle with stuffing mix. Drizzle melted butter over stuffing. Bake at 350° for 45 to 55 minutes.
Mix all ingredients together except the chicken soup and potato chips. Place in a fairly deep baking casserole. Spread the can of chicken soup over top and cover with the crushed potato chips. Bake at 325° for 30 minutes. Serve immediately.
Combine all ingredients and pour into a greased iron skillet. Bake at 350° for 45 minutes or until golden brown.
Melt butter in skillet. Saute onions until transparent. Remove from heat and stir in flour, salt, pepper and curry powder. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Stir this liquid into flour mixture and blend in evaporated milk until it starts to thicken. Arrange cooked broccoli spears and chicken on bottom of 13 x 9-inch baking dish. Pour milk and mushroom mixture over top and sprinkle with cheese. Bake at 375° for 20 minutes. Cool 15 minutes before serving.