HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cabbage, onion and green pepper, if desired, in a large bowl. Sprinkle with sugar and stir well. Cover and chill for 2 hours. Combine vinegar and remaining ingredients in a saucepan. Bring to a boil, stirring, until salt dissolves. Pour hot vinegar mixture over cabbage mixture. Toss well. Cover and chill at least 2 hours. Serve with a slotted spoon. Yields 6 servings.
Make pancake mix. Separate a portion of mix and add food coloring. Heat pan and drop small drops of batter into the pan in a happy face design with eyes, nose and a smile. Cook for 1 minute, then pour batter over and around the face. Cook as usual.
Preheat oven to 375°. In 2-quart casserole dish spoon in 1 can of pie filling. Sprinkle 1/2 of cake mix. Dot with 1/2 of margarine and nuts. Repeat layers. Bake 40 to 45 minutes until brown.
Mix all ingredients together. Cover with aluminum foil. Cook at 400° for 30 minutes. Remove foil, mix melted butter into casserole and bake an additional 5 minutes, uncovered.
Preheat oven to 350 degrees. Beat together butter and cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
Drop cookies (makes several). Bake at 300° for 15 minutes. Put cookies in tight container. Will keep a long time.
Drain pineapple and mixed fruit; save pineapple juice only (about 1 cup). Put fruit cocktail and pineapple together. Empty pudding in a bowl. Mix pineapple juice into the dry pudding mix. Add orange juice and blend. Combine pudding mixture with the fruit and pineapple. Add the bananas. Chill.
In large serving bowl, combine tomatoes, zucchini, oil, parsley, basil, garlic, salt and pepper to taste. Cook pasta in salted boiling water until just tender al dente. Drain in colander and immediately toss drained pasta with sauce. Sprinkle with grated Parmesan cheese. Adjust seasoning, if necessary, and serve immediately.
Use the same saucepan for the first 4 steps. Cook and drain broccoli and place in large mixing bowl. Saute onion in margarine and pour over broccoli. Cook rice according to package instructions and add to bowl. Heat the soup and Cheez Whiz until cheese melts and mix together with contents of mixing bowl. Place in foil-lined 13 x 9- inch pan or shallow casserole dish. Crush croutons and sprinkle on top. Bake, uncovered, at 350° until bubbly (about 30 minutes). You may substitute onion powder for the onions if you like.
Remove crust from bread and cube. Melt butter and dash of red coloring. Coat the bread with butter mixture and add sugar; mix well until the bread is sugared. Fold rhubarb into sugared bread mixture. Pour into baking dish. Put 1 tablespoon water in each corner of pan. Do not mix. Bake at 325° for 45 minutes. Good as a vegetable or dessert. Serves 6.
May cook onions and celery a little. Mix in the remaining ingredients, except cracker crumbs. Put in casserole dish. Cover with cracker crumbs. Bake at 350° for 30 minutes.
Mix all ingredients well, except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased casserole dish and sprinkle with Parmesan cheese. Cover and bake for one hour at 325°. Uncover and bake another 30 minutes. Can be sprinkled with paprika before serving, if desired.
Mix avocados, lemon juice, salt and pepper. Mix sour cream, mayonnaise and taco seasoning. On large platter, spread bean dip. Top with seasoned avocado mixture. Layer with sour cream/mayo mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with cheese. Serve with large round tortilla chips.
Cut tamales into 1 inch pieces. Wrap each in bacon, fasten with a toothpick and broil until bacon is crisp. Easy and good!
Combine all ingredients, mixing well. Bake at 325° for 35 minutes. Cool completely.
Remove skin from chicken and place in skillet. Mix Coke and catsup and pour over chicken. Bring to a boil. Lower heat to simmer and cook until chicken is tender.
Cook carrots until done. Mix everything else together. Pour mixture and carrots together and refrigerate 1/2 hour. Better if carrots are barely tender.
Melt margarine. Add thawed broccoli, the corn and the crackers. Put all ingredients in a 1 1/2-quart casserole. Sprinkle cracker crumbs on top. Bake, uncovered, at 350° for 30 minutes.
Coarsely grind meat in food processor. Marinate overnight in orange juice (orange juice tenderizes the meat without adding flavor).
Combine eggs, milk and salt to make a batter. Dip squash in batter, then roll in cornmeal. Fry in deep fat until golden brown.
Combine cake mix, Jello and strawberries with mixer. Add eggs and beat 2 minutes. Fold in coconut and nuts. Pour into sheet cake pan and bake at 300° for 30 minutes.
In large soup pot, combine shredded chicken, tomatoes, tomato sauce, onion, bell pepper, parsley, vinegar and sugar. Bring to a boil. Reduce heat to medium. Combine 1/2 cup water with flour and stir until smooth. Add to meat mixture. Add remaining water, salt, black pepper, turmeric, Tabasco, and Worcestershire sauce. Cook over medium heat for about 20 to 30 minutes. Stir in corn and butter. Simmer, covered, for another 15 minutes, stirring occasionally. Makes 1/2 gallon.
Cook squash with onion until tender and drain. Add all other ingredients and mix well. Put in casserole dish. Top with a few more crushed crackers. Bake at 400° for 15 to 20 minutes.
Place hash browns in a 9 x 13 inch baking dish. Melt oleo and mix with sour cream, onion, chicken soup, and grated cheese. Spread this over hash browns.
Mix above ingredients together. For topping, mix 2 cups crushed corn flakes and 1/2 cup melted margarine together and sprinkle over top of potato mixture. Bake 45 to 60 minutes at 350°. Serves 10 plus.
Store in tightly covered bottle or jar. Add 1 to 2 tablespoons to running water.
Stir first 4 ingredients together. Spread evenly in baking pan (use cookie sheet). Bake in a 350° oven for 30 minutes. Stirring occasionally with fork, sprinkle 2/3 crumbs in a 13 x 9 x 2-inch baking pan. (Line with tinfoil if tin pan.) Combine egg whites, sugar, berries and lemon juice in a large bowl; beat at high speed (almost 10 minutes) until stiff. Fold in Cool Whip; spoon over crumbs. Top with remaining crumbs. Freeze 6 hours or overnight.
Cream sugars and margarine; add oil and eggs. Beat well. Add all of the other ingredients, mix well. Roll in balls the size of a walnut. Place on lightly greased cookie sheet. Dip a smooth-bottomed glass in sugar and press cookies. Bake at 350° until lightly browned. Loosen cookie on sheet and let cool on sheets. Very crisp and good.
Prebake pie crust for 5 to 6 minutes at 450°. Beat eggs and milk; add cheese and broccoli. Pour into pie shell. Bake quiche at 325° for 50 minutes or until center is set. Let cool for 10 minutes before cutting.
Combine all ingredients and cut out like biscuits. Or shape rolls. Bake at 350° for 20 to 30 minutes.
Mix together well. Bake in 350° oven for about 45 to 55 minutes. Makes best in large cast iron skillet.
You will need 1 small child's sand bucket and shovel. Cream the cream cheese and milk; add the Cool Whip and 2/3 of the cookie crumbs. Mix until blended. Save 1/3 of the crumbs to sprinkle on bottom of container and top. Make a day before serving and refrigerate.
Cook beef, onion, green pepper, salt and chili powder in skillet until beef is browned and crumbly. Add remaining ingredients. Cover and cook 30 minutes or until rice is tender, stirring often.
Combine all ingredients except cucumbers in medium bowl. Cut cucumbers in 1/8 to 1/4-inch thick slices. Spoon heaping teaspoonful of pineapple mixture on top of each slice. Garnish with additional dill or minced green onion, if desired.
Melt chocolate chips and 14 ounces of almond bark in a 2-quart bowl in microwave on High for 2 minutes; stir and continue microwaving 1 to 2 minutes or until smooth, stirring every 30 seconds. Stir in marshmallows, cereal and nuts. Pour into buttered 12-inch round pizza pan. Top with red and green M&M's. Microwave remaining almond bark and oil; melt until smooth. Drizzle over candy. Refrigerate until firm and store at room temperature. Cut into wedges. Makes about 12 pieces.
In saucepan, cook sliced squash and onion in boiling water for 15 minutes; drain. Combine soup and sour cream in large bowl. Fold in drained squash and onion. Combine stuffing mix and oleo. Spread half of stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over squash. Bake at 350° for 30 minutes or until heated through. Serves 6 or more.
In a heavy skillet, make a roux with flour and oil, stirring constantly, until medium brown. Add onion, bell pepper, celery and saute until tender-crisp. Add tomatoes, tomato sauce, bay leaf and water. Cook on medium heat until thickened, about 10 minutes. Add shrimp and green onions; cook until shrimp are done, about 7 minutes. Season as needed with pepper, lemon juice and garnish with parsley. Serve over cooked rice. If you like spicy use whole can of Ro-Tel tomatoes. Serves 4.
Cook together dates, sugar, water, 2 tablespoons flour and 1/4 teaspoon salt until thick. Remove from heat. Add orange slices and coconut. Cool. Mix together remaining ingredients and pat half of it in a 9 x 13-inch pan. Cover with filling and spread remaining dough on top. Bake at 350° for 40 minutes. Cut when cool.
Melt 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375° oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/2 cups morsels. Starting at shortest side, roll up each triangle. Arrange in prepared baking pan. Bake for 15 to 20 minutes until lightly browned.
Preheat oven to 375°. Blend salad dressing, cake mix and eggs at low speed with electric mixer until moistened. Beat on medium speed 2 minutes. Stir in candies (dough will be stiff). Drop rounded tablespoonfuls of dough 2 inches apart onto greased cookie sheet. Bake 9 to 11 minutes or until almost set (cookies will appear soft). Cool 1 minute. Remove from cookie sheet. Makes approximately 4 1/2 dozen.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into unbaked pie shell. Bake for 1 hour.
Brown meat in a small amount of water. Add remaining ingredients and simmer for 1/2 hour.
Melt margarine in 9 x 13-inch glass pan. Add soups and mix well. Stir in rice. Lay chicken on mixture. Cover with foil and bake 60 minutes at 350°.
Cook hamburger and onions together. Drain. Add Veg-All, tomato sauce and beef stew seasoning. Simmer. At this point, the base can be stored in refrigerator a couple of days or frozen. When ready to use, heat and add V-8 juice and cubed potatoes (if desired). Serves 38 to 40.
Wash mustard greens well and let drain. Add water, meat and salt. Cook 1 hour on low heat. Serves 4 to 6.
Preheat oven to 350°. Mix all ingredients, except chicken and parsley. Place chicken in a shallow pan. Pour mixture over chicken pieces. Bake for about 50 minutes, until chicken is tender. Baste several times with liquid in pan during baking. Garnish with parsley.
Lightly grease 2 quart round casserole. Beat eggs. Beat in	baking	mix and milk until smooth. Stir in remaining ingredients; pour	into casserole. Bake at 350° until knife inserted near center comes out clean, 50 to 55 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Cut the corn from the cobs. Chop the cabbage, seeded peppers and celery in a food chopper using the coarse blade. Mix these with the rest of the ingredients and boil the mixture for 30 minutes. Jar and seal.
Put shortening, salt, and sugar into large mixing bowl. Add 1 cup boiling water; cool to lukewarm by adding 1 cup cold water. Blend in yeast and add flour, 2 cups at a time. Knead and place in bowl to rise. Punch down and let rise again. Turn out on floured board; divide into two loaves. Slash tops and place on cookie sheet. Let rise until double. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake for another 35 to 45 minutes.
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into whipped topping, then blend in gelatin. Stir in peaches and nuts. Pour into an 8 x 4-inch pan. Chill until firm, about 3 hours. Unmold. Garnish with additional peach slices.
Clean crawfish tails. Place in deep dish. Add lemon juice and boil for 20 minutes. Salt to taste. Place in icebox for 30 minutes. Serve with piquant sauce.
Cream butter and sugar. Add eggs, one at a time. Add vanilla. Sift together dry ingredients and add oats and coconut. Drop by teaspoon on well-greased sheet 2 inches apart.
Cover beef lightly with flour. Heat oil in large frypan. Brown the beef. Drain all excess oil. Saute all chopped vegetables with beef. Now, add stewed tomatoes and tomato sauce. Let simmer for 1 hour. Serve over cooked noodles. Can be served with rice.
Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in sweetened condensed milk until smooth. Add egg, vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into pie crust. Bake 35 min or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Flatten out crescent rolls. Press seams together to form solid dough. Mix cream cheese, pepper, bacon bits and onion. Spread onto crescent roll dough. Roll dough to form a log. Slice into 1/2 sections. Place on cookie sheet and bake at 375° for 10 minutes or golden brown.
In a 4-quart saucepan, brown meat in oil. Add onion and garlic; continue cooking until onion is tender. Drain. Stir in remaining ingredients except green beans. Cover; bring to a boil. Reduce heat; simmer 50 minutes, stirring occasionally. Add green beans; continue cooking about 10 minutes. Add water if soup becomes too thick upon standing. Makes 12 (1 cup) servings.
In skillet, melt margarine over medium heat. Add hamburger and onion; brown. Remove from heat; drain. Stir in flour, salt and pepper. Spread beef mixture over pie crust. Spread cheese over beef mixture. Blend well the milk, eggs and Worcestershire sauce. Pour over meat and cheese. Set pie pan on cookie sheet. Bake until knife inserted in center comes out clean, 30 to 35 minutes at 400°. Let cool 10 minutes before serving.
Cream butter and shortening. Add white and brown sugar; mix well. Add eggs and blend well. Mix all dry ingredients and add to mixture raisins and pecans. Bake at 350° for 10 to 15 minutes.
In a 4-quart glass bowl mix warm water and dry yeast. Let stand for 5 minutes. Add sugar and oil. Stir in flour (will be sticky).
Brown bacon and onions in skillet, add catsup, brown sugar and Worcestershire sauce. Simmer 20 minutes. Place beans in greased casserole and pour bacon mixture on top. Do not stir. Bake 20 minutes in 350° oven. Take out of oven just before serving and stir the bacon mixture through the beans.
Beat butter until creamy. Add 1 cup sugar and beat well. Add the other cup of sugar and beat well. Add eggs, one at a time; beat well after each. Add vanilla and stir. Mix in 1 cup flour and part of the milk. Add flour and milk alternately until milk is gone, then use juice. Bake at 375° for 30 minutes or until done.
Sift flour, sugar and salt together. Put oleo, water and cocoa in saucepan. Bring to boil and pour over flour and sugar mixture. In another bowl, put eggs, baking soda, buttermilk and vanilla. Add to flour mixture and mix well. Bake in greased and floured shallow pan (15 1/2 x 10 x 1-inch). Bake 20 minutes at 350°. Start icing last 5 minutes cake is baking.
Melt 6 tablespoons butter; add flour, then milk to make a white sauce. Add cheese and remove from heat. Melt 2 tablespoons butter in another pan. Add vegetables and cook until tender. Add chicken stock and mix well. Combine the 2 mixtures and spices. Heat, but do not boil.
Cook to a boil over medium heat, stirring to keep from sticking. Cool 10 minutes. Pour into 9-inch baked pie shell. Sprinkle with cinnamon.
Cook onion in butter until tender, but not brown. Stir in chicken, 1/2 cup picante sauce, cream cheese and cumin. Heat thoroughly. Remove from heat and stir in 1/2 cup Cheddar and 1/2 cup Monterey Jack. Spoon 1/3 cup of the chicken mixture down center of each tortilla. Roll up and place seam-side down in baking dish. Spoon remaining picante sauce over tortillas. Mix remaining cheeses with the soup and the milk. Spoon mixture over top of casserole. Bake at 350° for 15 to 25 minutes, until thoroughly heated.
In small bowl, combine honey, sour cream and dill. In large bowl, toss cole slaw mix with onion and honey-sour cream mixture. Season with salt and pepper. Serve immediately. Makes 4 servings.
Mix first 3 ingredients and heat to boiling. Remove from heat and add powdered sugar; return to full boil for two minutes. Remove from heat a second time and add vanilla. Pour over brownies and spread smooth. Let set several hours.
Measure dry ingredients and stir together. Measure other ingredients into large mixing bowl. Mix until well blended. Slowly add dry ingredients. Pour into 2 greased loaf pans. Bake at 325° for 1 hour.
Put all ingredients except rice in large saucepan. Add 1 cup water; bring to boiling. Reduce heat and simmer covered for 15 minutes. Top each serving with 1/2 cup hot cooked rice. Serves 6.
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside. In a saucepan, combine the last 5 ingredients to make the dressing. Cook over medium-low heat for about 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with slotted spoon. Yields 16 servings.
Mix cream cheese and taco sauce and spread over serving platter or on bottom of large bowl. Add chopped lettuce to cover and top with tomato, cheese and olives. Use nacho chips to scoop up dip. Serves 6 to 8.
Rinse off the kidney beans in sieve and remove any stones. Soak overnight. Drain the water. Add fresh water to cover by 2 inches. Cook until tender. Drain again.
Preheat oven to 375°. Lightly spray 9-inch pie plate with nonstick cooking spray. Place spaghetti in pie plate. Top with cheese and sauce. Bake 15 minutes. Let stand 10 minutes. Sprinkle with chopped fresh parsley, if desired. Cut into wedges. Serves 4 to 6.
In a large bowl, thoroughly mix 1 3/4 cups flour, sugar, salt, cinnamon, nutmeg, cloves, mace and undissolved yeast. Add margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add eggs and 3/4 cup flour or enough flour to make dough thick batter. Beat on high speed 2 minutes. Add raisins and citron; stir well until mixed. Put into greased pan; cover and let rise in warm place until double, about 1 1/2 hours. Bake at 375° for about 45 minutes.
Saute oil, flour, onion and garlic and add to soup. Add lemon juice.
In a saucepan, heat all ingredients, stirring occasionally until hot and bubbly. Serve over baked Pepperidge Farms patty shells. (Shells are bought frozen.) Remove centers as directed on package.
Sift together flour, baking soda and salt onto wax paper. Put shortening, peanut butter, sugar and light brown sugar in mixing bowl and cream until well blended. Add unbeaten egg and vanilla and beat until light and fluffy. Stir in sifted dry ingredients and blend thoroughly to make a stiff dough. Shape dough into balls with hands, using about 1 tablespoon of dough for each ball, and place directly on greased baking sheet. Flatten each ball with fork. Bake at 350° for 12 minutes. Remove cookies immediately from baking sheet to rack to cool.
Combine cake mix, oil, lemon pudding mix and eggs; mix well. Stir in 7-Up until smooth. Turn batter into 2 well-greased 8-inch cake pans and bake at 350° for 20 to 25 minutes or until cake springs back when touched. Cool, then frost and stack layers, covering top and sides with Coconut-Pineapple Frosting.
Stir the yeast, sugar and warm water together in a large bowl until the yeast is dissolved. Set aside to "proof" or get foamy (about 15 to 20 minutes). After the yeast proofs, stir in the flour, a little at a time, until the dough is stiff. Knead on a floured surface for 3 to 5 minutes. Form the dough into a ball and place it in a buttered bowl. Cover with a dish towel and let it rise in a warm place until doubled in size. After the dough has risen, punch it down (the fun part!) and roll it into a rectangle. Cut fat strips to shape into pretzels. Any shape your child comes up with is a pretzel! Beat the egg with a fork and brush onto pretzels. Sprinkle on salt to taste. Bake in a 400° oven for 10 to 15 minutes or until brown.
Prepare dressing according to directions on package. (I am sure you may use another brand.) Place in bottom of 10 x 13-inch baking dish. Cook broccoli; drain and arrange on top of the dressing. (Don't overcook broccoli). Cut the cooked chicken in pieces and place on top of broccoli. Mix mayonnaise, soup, lemon juice and curry. Pour over the chicken. Sprinkle with grated cheese. Cover with buttered crumbs. Bake, uncovered, at 350° for approximately 40 minutes or until brown and bubbly. (This casserole will freeze well.) Serves 10 to 12. Garnish with parsley.
Mix all the ingredients. Bake at 350° for 45 minutes in a floured and greased 9 x 13-inch pan.
Mix ingredients. Pour into unbaked pie shell and bake at 350 degrees for about 45 - 50 minutes until set firm.
Cook and drain the broccoli in the water and salt. In double boiler, melt the cheese roll and add the soup. In 2 tablespoons butter, saute the onion, celery and mushrooms. Saute only until clear and add the two sauces. Combine all ingredients in double boiler and mix well. Serve hot from chafing dish.
Soften cream cheese. Add milk and sour cream. Beat in mixer. Beat in remaining ingredients by hand. Bake at 350° for 20 minutes.
Cut flowerets from broccoli. Peel broccoli stems and dice. Bring to boil water, broccoli, onion, bouillon, garlic and thyme. Simmer about 15 minutes or until tender. Cool slightly. Puree all but about 2 cups of broccoli mixture. Melt butter in different saucepan over medium heat. Stir in flour. Cook 2 minutes, stirring constantly. Add pepper and half and half. Cook until thickened. Add to broccoli puree. Add reserved cooked broccoli mixture. Serve hot. Serves about 8. Can be frozen for later. Enjoy!
Mix flour, salt and 1/2 cup of sugar. Put in top of a double boiler and add milk slowly. Stir constantly over boiling water until thickened. Occasionally stir while cooking 15 minutes more, uncovered. Beat egg yolks in bowl and stir into custard mixture gradually. Return to heat. Stir constantly and cook 5minutes more. Remove from heat; add vanilla.
Slice chicken into strips. Chop or slice onions and celery. Coat chicken with garlic, vinegar and Tabasco sauce (to taste). Add onions and celery to baking dish with chicken. Cover with aluminum foil and cook at 350° for 45 minutes or until tender.
Boil sugar and water 3 to 4 minutes. In a bowl, pour over peanut butter and marshmallow. Mix well.
Cut meat into four pieces, Pound the meat until tender. Mix flour, salt and pepper together in a pie pan; dredge steak in mixture. Cook in hot melted shortening over medium-high heat until brown, turn and brown on the other side. The quicker the meat cooks the juicier it stays. Don't overcook steak. Make the gravy in the next recipe for the steak.
Combine ingredients in saucepan and bring to a boil. Remove from heat and let cool. Use to marinate chicken, beef or pork two to three hours before grilling or broiling. Makes 1 cup.
Soak marshmallows in Eagle Brand milk. Add fruit, raisins and nuts to marshmallow mixture. Gradually add graham cracker crumbs. * Butter and crumb cake pan. Pack cake firmly in pan. Leave cake in pan overnight. Warm pan before taking cake out of pan.
Mix ingredients, except sauce and cheese, together. Roll mixture out on waxed paper. Sprinkle cheese on top. Roll up like a jelly roll and put into pan. Bake in oven at 350° for 30 minutes. Drain out grease. Pour on can of tomato sauce and bake another 30 minutes.