HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam cabbage and onion until cabbage wilts and onion is transparent. Brown beef and drain. Combine onion, cabbage and beef; let cool. Meanwhile mash together 2 rolls and roll into circle. Put 4 tablespoons meat mixture on circle; draw up sides. Turn pinched side down. Place on greased cookie sheet, don't crowd. Let rise for 1 hour. Bake at 375° for 20 to 30 minutes. Yield: 12 rolls.
Combine cream cheese, egg and 1/3 cup sugar for center. Stir in chocolate chips. Set aside. Sift together flour, sugar, cocoa, baking soda and salt, then add water, vinegar, oil and vanilla. Beat well. Fill muffin cups 1/2 full. Drop one heaping teaspoon in middle of chocolate batter. Bake at 350° for 30 to 35 minutes. Yields 24 muffins.
Spray pan or dish with Pam. Mix soup and milk. Place layer of potatoes, layer of onion, layer of soup mixture and a layer of cheese. Continue layering in this fashion. On top layer of onions, put a small amount of margarine on casserole. End casserole with grated cheese. Bake at 350° until potatoes are soft. May also be microwaved.
Combine all ingredients together. Pour in baking dish and bake at 375° for 25 to 30 minutes in oven.
Stir and cook until thickened and clear 1/2 box crushed strawberries, powdered sugar and cornstarch. Cool. Slice other 1/2 box of strawberries. Stir in. Pour into baked pie shell. Chill. Serve with whipped cream.
In a small saucepan over low heat, cook and stir preserves and mustard until preserves have melted. Set aside. Place pork chops on lightly greased broiler pan. Broil 4-inches from the heat for 5 minutes. Brush with half of the glaze; turn chops. Broil 5 minutes longer. Brush with the rest of the glaze. Broil 2 to 4 minutes longer or until meat juice runs clear. Top with the diced onions and serve over cooked rice or alone.
In small bowl, mix sugar, cocoa and salt. In large bowl beat eggs, margarine, milk and vanilla. Gradually beat in sugar mixture; pour into pastry shell. Bake in a 350° oven for 45 to 50 minutes. Do not overbake. Cool before cutting. Filling is set, but somewhat soft in center.
Put flour, salt and pepper in paper bag. Coat chicken with mixture by shaking bag. Place pieces on wire rack and let dry about 15 minutes before frying. In 12-inch frying pan, over medium-high heat, brown chicken on all sides in hot oil, turning frequently. Reduce heat to medium-low, cover and cook until tender. Remove cover for last few minutes to crisp chicken.
Chop all fine and put in a large container. Cook about 30 to 35 minutes. Put in hot jars and seal. Makes about 5 pints.
Beat eggs well; add sugar and continue beating. Add lemon juice and salt. Mix well on low speed. Melt butter in double boiler and add to mixture. Stir well and cook, stirring frequently until thick. Serve in tart shells, between cake layers or spread on toast, biscuits, muffins or bread. Good on ice cream, Boston cream pie or all alone. Also called lemon curd.
Cream the margarine with a spoon. Add slightly beaten eggs, sour cream and both cans of corn. Mix well. Add muffin mix. Pour in greased casserole. Bake at 350° for 35 to 45 minutes.
Saute onion and celery in margarine. Mix together and put into casserole dish. Bake at 350° for 1 hour. Put remaining onion rings on top the last 5 minutes of baking.
Cook broccoli in a small amount of water for 10 minutes (or in a microwave according to directions); drain. Saute garlic in olive oil until lightly browned. Add broccoli and cook over low heat for 5 minutes. Add olives and heat 2 more minutes. Serve immediately and sprinkle with cheese. Add salt and pepper at the table. Serves 4 (90 calories per serving).
Mix ingredients and put into plastic container. Add 2 heaping teaspoons into 1 cup boiling water. Refrigerate dry mixture.
Cook onion until tender in hot margarine in a 10-inch skillet. Add beans, syrup and mustard. Heat through, stirring occasionally.
Prepare Dream Whip as directed. Slowly add condensed milk and beat. Slowly add pink lemonade and beat. Add food coloring and beat. Pour in cooled pie shells and chill several hours. Makes 2 pies.
Mix defrosted hash browns together with other ingredients (except corn flakes and last 1/2 cup melted butter). Pour into a greased 9 x 13-inch dish. Top with corn flakes. Dribble butter over top. Bake uncovered at 350° for 45 minutes.
Preheat oven to 425°. In a large bowl, toss together peppers, onions, squash, zucchini, garlic, olive oil and oregano. Spread the vegetables on a baking sheet or metal roasting pan and roast for 20 minutes, or until tender, stirring several times.
Preheat oven to 300°. Butter a shallow 9 x 13-inch baking dish or large casserole. In heavy saucepan, heat milk over medium heat. Slowly sprinkle in the cornmeal, whisking as you do so. Continue to stir with a wooden spoon for 10 minutes, until thickened. Lower heat. Add remaining ingredients; stir. Pour carefully into baking dish. Bake for about 2 to 2 1/2 hours. Serve warm. Top with vanilla ice cream.
Bring to boil tomatoes, sliced but not peeled, onions, parsley, celery and 2 quarts water. Boil until tender. Run through sieve. Combine flour, sugar, paprika, salt and butter. Add 1 pint water and cook until thick. Add to soup. Pour in jars. Cold pack about 1/2 hour. I also add 14 whole cloves and 2 or 3 bay leaves. Makes about 14 quarts.
Lightly grease casserole dish.	Mix all ingredients and pour into casserole dish. Place 6 to 8 pieces of chicken on top of rice mixture. Sprinkle chicken with 1	package of Lipton onion soup	mix. Seal with foil and bake at 350° for 2 1/2 hours. Don't peek!!!! Serves 6.
In a large roasting pan, combine applesauce and the other ingredients, blending thoroughly. Bake, uncovered, at 350° for 2 1/2 hours or longer, until thick and dark. Makes 3 pints.
Beat eggs slightly. Stir in remaining ingredients, except beef. Add beef; mix well. Pat mixture into 9 x 5 x 3-inch loaf pan. Bake in a 325° oven for about 1 hour.
Sift dry ingredients. Cut in 1/2 cup butter. Add cheese and mix well. Add enough water to hold ingredients together. Roll out on floured board to 14 x 8-inch rectangle. Dot with 2 tablespoons butter. Fold corners into center. Roll out again and dot with 2 tablespoons butter. Fold in corners again. Wrap in wax paper and chill for 30 minutes. Roll out to 1/4-inch thickness and cut into strips. Bake on an ungreased cookie sheet at 400° for 8 to 10 minutes. Makes 4 1/2 dozen.
Combine butter, salt and water. Heat to boiling. Sift flour and measure. Add to boiling mixture. Beat vigorously until mix leaves side of pan and does not cling. Remove from fire. Cool slightly. Add unbeaten eggs, one at a time. Beat thoroughly after each egg. Drop by tablespoonfuls onto sheets, well oiled. Bake at 400° for 30 minutes. Lower heat to 350° for 10 minutes more, or until dry. Remove and cool. Makes 6 servings.
Heat oven to 350°. Mix all ingredients thoroughly. Shape into 1-inch balls. Place 2 inches apart in lightly greased pan. Bake 20 to 25 minutes or until brown.
Use 2 sticks for every pound of shrimp. Mix butter and hot sauce together and cook shrimp until they turn red. Slice French bread in thick slices to dip in butter sauce.
Grease a 9-inch square pan. In a saucepan, melt butter and add brown sugar. Cook over low heat for about 2 minutes, stirring until mixture boils. Remove from heat and let cool. Gradually add confectioners sugar until the mixture is of fudge consistency. Add nuts. Pour and spread into prepared pan. Let cool. Makes about 36 pieces.
Roll out crescent rolls on cookie sheet. Bake at 375° for 10 minutes. Cool crust. Mix together cream cheese, mayonnaise and dry Ranch dressing and spread over rolls. Top with any vegetable.
Mix all together. Bake in 9x5x2 loaf pan at 350° for 2 hrs.
Peel and cut in slices, apples. Put in bottom of crust. Mix 1/2 cup sugar and cinnamon; pour over apples. Mix 1/2 cup sugar, flour and margarine until crumbly. Pour on top of pie mixture. Bake at 400° for 40 minutes. Can be frozen.
Cook noodles using package directions, drain. Combine noodles, tuna, mayonnaise, onion, and salt. Blend soup and milk; heat and add grated cheese. Heat and stir until cheese melts. Add this to noodle mixture. Pour into a 2 qt. casserole dish. Bake uncovered at 425 for 20 minutes.
Wash and cut squirrel in pieces as you would to fry. Place in large pan with 3 or 4 gallons of water. Put squirrel, bacon, pepper, salt and beans. Let cook until squirrel is tender. Add potatoes and 1 stick of butter. Cut the ears of corn in half and add them. Let all cook together but not to pieces. Serve with hot corn bread sticks.
Drain kraut well. Meanwhile, chop onion, celery and green pepper. Mix the dressing from vinegar, oil and sugar. Blend all ingredients together and marinate for an hour or longer. Keeps several weeks in refrigerator. Makes 6 servings.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture and 3 cups unsifted flour; beat until smooth. Stir in enough additional flour (3 1/2 to 4 cups) to make a stiff dough.
Boil the sugar and water. Add the jello; stir until dissolved. Add the cherry pie filling, crushed pineapple, Coke and chopped nuts. Mix together. Refrigerate, covered, for at least 3 hours.
Heat margarine in a large heavy skillet. Add onion and stir-fry for 3 minutes, until partially cooked. Add apples and stir-fry over high heat 3 more minutes. Add juice or water. Cover skillet; simmer 3 to 4 minutes. Remove lid; stir in pork and sprinkle with seasonings. Stir in sour cream and stir-fry to heat thoroughly.
Sift flour, sugar, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots and nuts; stir to combine. In a separate bowl, whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with dry ingredients and blend well. Spoon the batter into lightly greased muffin tins. Fill each cup to the brim. Bake in preheated 350° oven for 35 minutes or until a toothpick inserted into center of a muffin is withdrawn clean. Cool muffins in the pan for 10 minutes, then turn out and finish cooling on a rack. These muffins need 24 hours to develop their full flavor. They freeze well.
Layer potatoes, carrots, onions and hamburger in a 9 x 12-inch dish. Mix tomato soup and mushroom soup and garden peas with liquid; pour on top. Bake at 350° for 45 minutes.
Blend all ingredients except food coloring and pie shell. Add enough food coloring to desired shade. Pour into pie shell. Refrigerate.
Mix all ingredients. Bake at 325° for 30 minutes. Stir in the middle of cooking to mix cheese.
Beat egg. Add corn, followed by other ingredients, with milk last. Bake in buttered casserole at 425° for 45 minutes.
Combine squash, onions, red peppers and green peppers in large bowl. Add salt; mix well. Let stand for 1 hour. Drain and rinse. Combine sugar, celery seed, mustard seed, turmeric and vinegar in large saucepan. Bring to a boil. Add vegetable mixture; mix well. Bring to a boil. Cook for 1 minute, stirring frequently. Ladle into hot, sterilized jars, leaving 1/2-inch headspace; seal with 2-piece lids. Process in boiling water bath for 10 minutes. Yield: 60 servings.
Brown pork chops on both sides in skillet over moderate heat. Combine tomatoes, chopped onion, salt, sugar, rice, and celery together. Pour tomato mixture over pork chops, cover, and turn to low heat. Cook until rice and pork chops are done. Cook 30 minutes.
Beat eggs well and add seasonings and onion. Beat together milk and peanut butter until smooth. Add oatmeal and mix well. If mixture is too wet to form into patties, add a little more oatmeal; if too dry, add a small amount of milk. Drop by tablespoon into hot oil. Brown on both sides. Put into a casserole dish. Mix soup with water until well blended and pour over patties. Bake at 350° for 20 minutes. May substitute tomato or mushroom soup if you prefer.
Mix all together and bake in a buttered oven dish for 25 to 30 minutes at 400°.
In Dutch oven or large pot, fry bacon. Remove bacon. Brown beef in bacon fat on all sides. Put 2 cups hot water in Dutch oven with bay leaf and onion; simmer 3 hours. Take roast out and let it cool slightly. Slice thin.
In a nonstick saucepan or skillet, melt butter and saute nuts until slightly toasted. Remove from heat; add chocolate chips and stir until melted.	Serve warm over ice cream. Sauce will harden. Store remaining sauce in refrigerator. Reheat (melted) in a microwave for future use. Makes about 1 1/2 cups.
Take beans and wash and run through hot water until beans are white again. Add beans to 4 quarts of boiling water. Add smoked ham hocks and simmer approximately 3 hours in covered pot. Remove ham hocks; chop meat and return to soup. Saute onion in a little butter and when light brown, put in soup. Season with salt and pepper. Add salt when ready to serve. Serves 8.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Gradually add flour and salt. Fold in extracts. Bake in an ungreased tube pan at 350° for 1 hour and 20 minutes.
Drain the crabmeat and remove any membranes. Combine the crabmeat, celery, onion, lemon juice, dill, sour cream and pepper. Mix gently. Arrange salad on a lettuce leaf.
Spray 9 x 13-inch pan and line with tortilla chips. Cook, bone and chop chicken. Spread on top of chips. Mix together soups, sour cream, chicken broth, chilies and onion. Spread mixture on chicken. Top with grated cheese. Bake at 350° for 30 to 45 minutes, until bubbly. Garnish with tomato wedges and avocado slices. Return to oven to warm garnish. Let set a few minutes before cutting.
Cream shortening and sugar. Add egg, grated rind and vanilla. Stir dry ingredients together. Add oatmeal, raisins and nuts. Drop by spoon onto greased baking sheet. Bake 12 minutes in 350° oven. Makes 4 dozen.
Put margarine, peanut butter and vanilla in a 3-quart Tupperware (no need to mix), covered, in microwave for 3 minutes on High. Add confectioners sugar; stir. Spread evenly in Modular Mates Rectangle 1. Refrigerate to firm.
Heat margarine until melted. Blend in flour, onions, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to a boil, stirring constantly. Stir in chicken and vegetables.
Combine sugar and vinegar in small saucepan and cook just until sugar dissolves. Cool, then store in refrigerator. Mix together the sliced cucumbers, salt and onion. Let stand about 2 hours. Drain and squeeze out all water; pack in plastic containers. Pour syrup over pickle mixture, leaving 1/2-inch top for expansion. Cover and freeze.
Mix flour, brown sugar, cinnamon and salt. Mix in fat with a fork until crumbly. Set aside. Peel and slice apples. Put in a baking pan or dish. Sprinkle apples with white sugar and water. Spread crumbly mixture on top. Bake at 350° (moderate oven) about 30 minutes, until lightly browned and apples are tender.
Mix the first 3 ingredients. Press into a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Combine cream cheese, sugar and 1/2 of Cool Whip. Spread on top of crust. Add pie filling. Top with remaining Cool Whip.
Preheat oven to 350°. Mix chicken, soup, oregano and salt. Add milk and pepper; blend. Butter 12 x 8-inch casserole. Layer noodles, chicken mix and cheese. Bake about 40 minutes. Let set 10 minutes before serving.
Melt caramels and cream in double boiler. Cool slightly. Combine in bowl the flour, rolled oats, brown sugar, soda, salt and butter. Press half of mixture into 12 x 7-inch pan. Bake at 350° for 10 minutes. Sprinkle with chocolate chips. Spread caramel mixture on top. Add rest of mixture and bake 20 minutes. Chill 1 to 2 hours. Cut into bars.
Prepare pie crust per package instructions. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Stir in water and strawberries gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
Bring to a boil sugar and water. Pour raw peanuts into mixture. Cook until all liquid is gone. Must be completely dry and no shine. (Stir with a wooden spoon.) Pour onto cookie sheet. Cook for 20 minutes at 300°. Stir every 5 minutes. Take out and pour onto cool cookie sheet.
Mix sugar, oil and eggs. Combine dry ingredients. Add flour mixture to sugar mixture, small amount at a time. Fold in fruit and nuts. Divide equally in 4 coffee tins. Bake at 300° for 1 1/2 hours. Cool. Remove from cans.
Prepare macaroni according to package directions. Drain. Blend salad dressing, peel and juice of 1 lemon.
Put potatoes, onion, celery, butter, salt and pepper in pan with 1/2 pan water. Bring to a boil then simmer till potatoes are done. Add milk to fill up pan and add cheese, stir to melt. Add instant potatoes till thick as you want them.
Combine beef, onion and green pepper in 2-quart microproof casserole. Cook 5 to 6 minutes on High, or until beef is no longer red, stirring once during cooking. Break up beef with fork; drain. Stir in remaining ingredients, except rice. Cover. Cook on High for 4 to 5 minutes, stirring once during cooking time. Serve over rice. Serves 4 to 5 people. Total cooking time: 9 to 11 minutes.
Cut bacon strips into thirds. Wrap around chestnuts and hold with a toothpick. Place on a pan, pour soy sauce over chestnuts. Broil approximately 5 minutes.
Spread cream cheese evenly over crepes. Sprinkle with half of almonds; roll up, jelly roll fashion. Place seam side down on dish. Drain raspberries, reserving 1/2 cup juice; set berries aside.
Cook meat, waterless, in heavy Dutch oven or in electric skillet on low until very tender. Remove meat to plate. Scrape brown drippings loose. Add water, bouillon or broth and sauerkraut. Cover and continue cooking. Cut meat into bite-size pieces and add to sauerkraut with brown sugar and onion. Cook 1 hour. If necessary, add additional water/bouillon or broth. Last 25 minutes add noodles. Stir occasionally until noodles are tender. Can be made with Polish or any sausage.
Combine sugar, juice and honey. Remove ham 30 minutes before done baking; remove drippings. Score top of ham in crisscross pattern. Coat ham with glaze. Bake in hot oven (400°). Baste ham with rest of glaze, in 2 or 3 applications, every 8 to 10 minutes. Do not baste ham with glaze from drippings as it dulls luster of glaze.
Combine sugar, peanut butter, milk, Fluff and salt. Cook and stir over low heat until blended. Cook and stir 5 minutes at full boil. Remove from heat. Add chocolate. Stir until chocolate is melted and blended well. Turn into greased 8 x 8 x 2-inch pan. Cool and cut into squares. Makes 3 dozen squares.
Combine apples, raisins, water, brown sugar, white sugar and lard in a large saucepan and cook 5 minutes. Cool completely. Sift the remaining ingredients in large bowl. Add apple-raisin mixture. Blend well. Add 1 cup walnuts or pecans. Pour into greased and floured pan, 9 x 12-inch and bake for 1 hour at 350°, or until cake is done.
Mix potatoes, onion, salt, pepper, eggs and flour. Stir until well mixed. Spoon out ingredients into frypan with oil covering the bottom. Turn when done. Brown each side.
Combine ripe blackberries, water, sugar, and butter in large saucepan. Bring blackberry mixture to boil. Add dumplings a spoonful at a time into boiling mixture. Cover lid, reduce heat slightly to prevent sticking, and cook covered for about 15 to 20 minutes.
Preheat oven to 350°. Dip chicken breasts in egg white, roll in corn flakes and place in large skillet sprayed with Pam buttery nonstick cooking spray. Brown on both sides. Spray a shallow baking dish with nonstick cooking spray and place chicken breasts in dish. Mix water with spaghetti sauce and pour over chicken breasts. Cover top with shredded fat free Mozzarella cheese and bake at 350° for 35 to 40 minutes. Makes 4 servings. Gram of fat per serving, 4; calories per serving, 313.
Mix potato soup, drained; mix veggies, milk and spices, and chicken. In pie pan, add one pie crust; add meat mix. Then top crust. Cut a couple cuts.
Combine stuffing mix and melted butter. Press 1/2 into a 9 x 13 baking dish. Combine chicken, soup, evaporated milk, vegetables, onion and pimento, mix well. Spread in prepared dish. Top with remaining stuffing mix. (You can put cheddar cheese on top.) Bake at 350° for 1 hour.
Combine all ingredients, except chicken. Place in large casserole dish; arrange fryer on top. Cover tightly; bake at 350° for 1 1/2 hours. Salt and pepper chicken pieces before placing on rice.
Combine ingredients in large mixing bowl; blend well, then beat at medium speed around 4 minutes. Pour into greased and floured pan. Bake at 350° for 50 to 55 minutes. Do not underbake.
Mix all ingredients together. Bake at 250° for 2 hours, stirring every 15 minutes.
About 45 minutes before serving, preheat oven to 400°. In a 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking in oven later), over medium-high heat, in hot olive or salad oil, cook onion and green pepper until onion is lightly browned. Stir in pizza sauce; remove skillet from heat. In medium bowl, with wire whisk, beat milk, buttermilk baking mix and eggs until smooth. Pour egg mixture into vegetable mixture in skillet. Sprinkle with mushrooms, olives and half of the shredded Mozzarella. Bake 30 minutes. Remove skillet from oven. Sprinkle with chopped parsley and remaining Mozzarella cheese. Bake 5 minutes longer or until cheese melts and knife inserted in center comes out clean. Makes 6 servings.
Mix sugar and flour together, then mix in other ingredients in order. Punch holes in the pie crust with a fork and cook a little bit before putting the ingredients in. Bake at 350° until done.
Spread refried beans in bottom of a 9 x 13-inch pan. Mix together cream cheese and sour cream. Spread on beans. Layer remaining ingredients in order given. Serve with tortilla chips for dipping.
Cream together first 3 ingredients and then add dry mixture. Chill for 1 hour. Roll cookies into balls and then in sugar and cinnamon. Press with fork. Bake for 10 minutes at 400°. Makes 5 dozen.
Mix together rice, mayonnaise, soup and curry powder. In buttered casserole	layer broccoli, chicken and rice mixture. Top with cheese. Sprinkle	on bread crumbs and bake at 350° for 35 to 40 minutes. Remove from oven and let stand for 15 minutes before serving. Serves 10 to 12.
Cook macaroni; drain. Toss with butter, salt and pepper. Mix dry mustard with a little hot water and add to milk. Add egg and milk to noodles. Add cheese, reserving some to sprinkle on top. Pour in a small buttered casserole dish. Sprinkle with cheese and paprika. Bake at 350° for 45 minutes.
Mix all ingredients. Place in buttered, square Pyrex dish. Bake at 350° for about one hour or until browned.
Boil until it begins to thicken. Beat off in cold water. Pour in platter.
Mix pudding with 3 cups milk. Add sour cream and most of the Cool Whip. Spread between layers of bananas and vanilla wafers. Put some Cool Whip on top.
Boil chicken and onion until done, having at least 2 quarts of broth left. Remove chicken from broth. Allow to cool. Add potatoes to broth and boil until done. Remove bone and skin from chicken, pulling chicken into small pieces. Add chicken and peas back to broth. Salt and pepper to taste.
Pound meat until 1/4-inch thick. Prepare stuffing as directed on package. Brown sausage and drain thoroughly. Stir sausage and celery into stuffing. Press 1/2 cup stuffing on each piece of meat to 1/2-inch of edge. Roll up, beginning at narrow ends and secure with wooden picks. Brown veal in shortening. Remove meat from pan; drain pan of fat and add soup and milk. Heat thoroughly, stirring constantly. Add meat; cover and simmer 45 minutes, or until tender.
Dissolve jello by package instructions. Add marshmallows and cook until melted. Remove from heat and add mayonnaise. Add remaining ingredients. Congeal in mold of your choice.