HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large kettle with enough water to cover cabbage without overflowing. Trim any damaged leaves from cabbage. Insert cabbage into boiling water. As the cabbage leaves begin to soften, cut them from the core and set aside. You'll need about 16 large leaves. Remove remainder of cabbage from the water and chop coarsely (3 to 4 cups). Set cabbage aside and discard water.
Place breadcrumbs in a shallow dish; dredge chicken in breadcrumbs and set aside. Coat a nonstick skillet with cooking spray. Add oil. Place over medium heat until hot. Add chicken. Cook 3 minutes on each side or until browned. Remove chicken from skillet; set aside. Keep warm. Add onion and next 3 ingredients. Cook over medium heat for 5 minutes. Add tomatoes and next 5 ingredients, stirring well. Return chicken to skillet. Cover; reduce heat. Simmer 20 minutes or until chicken is done. Serve over couscous.
Soften butter to room temperature. Beat in sugar and eggs. When these three are linked together as one, sprinkle corn meal, vanilla and vinegar over top of mixture. Beat until well mixed. Pour into an unbaked pie shell (8 or 9-inch). Bake at 375° for 30 minutes, or until filling has set. My, it's good.
In a skillet brown the pork steak. Mix together the tomato soup, chopped onions, parsley, peas and mushrooms. In a bowl place the sliced potatoes. Sprinkle on the salt, pepper and half of the soup mixture. Stir well. Put the potato mixture in a 13 x 9-inch baking pan. Lay the browned pork steaks on top of the potatoes. Pour the remaining tomato soup mixture on top. Cover with foil and bake at 350° for 1 hour. Remove foil. Bake another 15 minutes.
Rinse chicken and pat dry. In small bowl, mix oregano, salt and pepper; rub into chicken using all of the mixture. In large skilled over medium heat, brown chicken in butter. Transfer chicken to slow cooker. Put water, lemon juice, garlic and bouillon granules in skilled. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skilled. Pour over chicken. Cover and cook on high for 2 1/2-3 hours or on low for 5-6 hours or until chicken is tender and juices run clear. Garnish with parsley when serving, if desired.
Combine dates, sugar, oil and juice in a saucepan. Cook for 5 minutes to soften dates. Cool. Add remaining ingredients. Spread into an oiled 8 x 8-inch baking pan. Bake in a 350° oven for 25 to 30 minutes. Cool before cutting. Makes 36 bars. Serving - 1 = 56 cal., 39 fat, 8 mg. chol., 1/2 starch/bread plus 1/2 fat.
Cut fish fillets into 1-inch wide strips. Soak covered in buttermilk for 30 minutes to 1 hour. Remove from milk and sprinkle with salt, pepper and Tabasco. Roll in yellow corn meal. Fry in 1 1/2-inches of oil that is very hot but not smoking for approximately 4 minutes or until golden brown. Drain and serve immediately.
Mix first 5 ingredients together and blend well. Spoon into lightly greased medium size baking dish. Mix sugar and flour well; sprinkle over squash mixture. Sprinkle the coconut, nuts or both on sugar and flour mixture. Melt 3 tablespoons oleo and drizzle over top of all and bake at 350° for 30 minutes or until golden brown.
Mix dry ingredients together and keep in airtight container. To serve, add boiling water to 1/4 cup of hot chocolate mix into mug. Serve topped with marshmallows.
Preheat oven to 350°. Beat egg yellows with 1/2 cup sugar. Mix flour, baking powder and salt. Add dry ingredients to sugar mixture, alternating with milk. Add melted butter. Beat egg whites until stiff and fold into batter. Pour into greased loaf pan. Sprinkle 1/4 cup sugar on top. Bake 40 to 45 minutes. Makes 1 loaf.
Mix boiling water and 100% bran. Cool. Blend oil and sugar; add eggs, salt and soda and beat together. Add buttermilk, flour and 40% bran flakes. Stir in the cooled mixture. Bake in greased muffin tins at 400° for 15 minutes. Batter can be stored up to 3 weeks in fridge. Makes 5 dozen regular or 10 dozen small.
Combine oil, powdered milk, salt, sweetener and vanilla; mix well. Add bananas, oatmeal, nuts and raisins; mix well. Drop by spoonfuls onto lightly greased cookie sheet, pressing them down a little. Bake at 350° 20-25 minutes. Store in the refrigerator.
In small saucepan, sprinkle gelatin over milk. Stir over low heat until gelatin dissolves, about 5 minutes. In a bowl of food processor fitted with steel blade, process strawberries until smooth. Transfer to large bowl; stir in sweetener, lemon juice and dissolved gelatin. Chill, stirring occasionally, until mixture mounds when dropped from spoon.
Heat oven to 350°. Line 13 x 9-inch pan with foil; extend over edges to form handles.
Beat eggs. Add next 7 ingredients and mix well. Work beef in with hands. Stir in cheese. Pack into loaf pan and cover with cheese. Bake at 350° for 1 1/4 hours.
Beat eggs in large bowl. Add balance of ingredients and bake for 1 hour and 10 minutes in 325° oven. Use 9 x 3-inch lightly greased pan.
Thaw spinach; drain water off. Mix the sour cream, soup mix and spinach. Chill and serve.
Mix well. Shape into 2 rolls and wrap in foil and refrigerate 24 hours. Remove from aluminum foil. Place on cookie sheet. Bake at 350° for 1 hour. Prick with fork while baking.
Cover okra with water, add salt and vinegar. Cook 5 minutes. Put in jars and seal.
Heat oil in wide, shallow saucepan. When very hot, add turkey strips and quickly stir-fry; remove. Add rice; stir well. Add wine, chicken bouillon, 3 tablespoons of soy sauce, garlic and ginger. Bring to a boil; cover and cook over low heat for 15 minutes. Add broccoli and carrots. Return to simmer; cover and cook for 3 minutes. Add scallions, remaining soy sauce and turkey. Mix cornstarch and water; stir into mixture. Add bean sprouts. Return to simmer and cook 4 minutes or until thickened, stirring occasionally. Season with pepper. Yields 7 to 10 servings.
Mix ingredients (except bread) and let set overnight. Cut circle in bread to make a bowl for dip. (Also, you can set a bowl inside bread, which I find works better in case you have dip left.) From the bread you cut out for the bowl, cut in small squares and use for dip. Also, you can use crackers.
Put diced apples in bowl and pour pineapples plus juice over them as this will help keep the apples from turning brown. Add other ingredients to this mixture and chill. Marshmallows will soften and help thicken dressing if it is too runny.
Sift a mound of flour in wooden bowl and make a hole in the middle of it with your fist. Put 2 teacups of clabber or buttermilk in the hole and put in 10 pinches of sody, a little spoonful of baking powder and a small palmful of table salt. Add a lump of lard the size of a walnut. Mix with the fingers until you can handle the dough.
Make roux by putting 3 tablespoons of oil in skillet. Add flour and using medium heat, brown the flour, stirring often. After flour has browned, add vegetables and cook for 20 minutes. Add chicken and broth. Add okra and cook 5 minutes. Add all other ingredients and cook. Reduce heat and simmer 20 minutes. Add gumbo file. Serve over rice.
Combine rhubarb and sugar; mix well. Add flour and mix again. Spoon into unbaked pie shell. Dot with butter and moisten pastry edge with water. Cover with top crust. Fold to edge under bottom crust; flute and cut slits.
Cook chicken breasts; remove meat from bone. Mix chicken, soups and Veg-All in one crust. Layer with butter. Place second pie crust over mixture. Bake for 40 minutes at 350°.
Cook chopped up beef, then add vegetables. Brown sausage a little, then add to vegetables and beef. Brown flour in grease; pour over vegetables and meat mixture. Simmer until done. Serve.
Brown hamburger until well done, drain. Add manwich. Cook in crock pot until boiling, add peppers to taste. This dip is better when the flavor and hotness of the Jalapeno peppers is evident. Serve with Nacho chips or Frito Corn chips
Roll thin; cut in strips. Add to cooked chicken broth or beef broth. Boil for about 20 minutes.
Mix cooked and rinsed ground beef, onion and taco seasoning according to package directions until done. Set aside. Mix soup and salsa; set aside. Heat refried beans in microwave to soft; set aside. In 13 x 9-inch pan, layer tortillas, beans, meat, cheese, soup mixture, until gone. Bake at 350° for 30 minutes. Let set 10 minutes and slice.
Mix all ingredients and beat for 15 minutes on medium. Grease and flour a Bundt pan. Bake at 350° for 55 minutes. Cool for 5 minutes. Remove from pan and dust with powdered sugar.
Cover both sides of fish fillets with chili powder. Place on baking sheet and season with seasoned salt or your favorite spices. Bake at 350° for 15 minutes. Turn and bake for 15 minutes more.
Place first 8 ingredients in saucepan and simmer 10 minutes. Place chicken in baking dish. Add 1/2 cup ketchup and Worcestershire sauce to the hot sauce and pour over chicken. Cover with aluminum foil. Bake at 350° for 1 1/2 hours.
Beat butter in a large bowl until it is creamy. Add the sugar and beat until the mixture is light and fluffy. Beat in egg and vanilla. Sift together the flour, baking powder, cinnamon, salt and nutmeg or allspice. Gradually stir the sifted dry ingredients into the batter, mixing well after each addition. Divide the dough into thirds. Make rolls about 2-inches thick. Wrap the rolls in waxed paper and chill for several hours.
The Polish people put everything into the soup, except people, and it turns out to be just dandy. Here's a Balkan stew soup that makes a whole supper.
Bake cake mix as directed. Crumble 1/2 cake and cover with 1/2 pudding. Mix strawberries with pie filling. Use half Cool Whip and then repeat with rest of ingredients.
Combine in a heavy saucepan the sugar or honey, cocoa and milk. Cook over low heat until thickened, stirring constantly. Add vanilla and margarine; cool. Freeze in popsicle molds or small waxed paper cups. Insert sticks into paper cups when partially frozen. To serve, peel off paper cup.
Heat oil in skillet over medium-high heat. Brown chops for about five minutes on each side. Lower heat; cook for 10 minutes on each side or until the middle is no longer pink. In the meantime, combine scallions, honey, soy sauce and cayenne. When meat is cooked, remove from pan and place on a heatproof platter. Pour the remaining combined ingredients into the pan. Reduce heat to low and stir for a minute to heat and thicken. Pour over chops and serve.
Preheat oven to 350°. Butter a large baking pan. Place rice in pan and place chicken pieces over top of rice. (Wash and pat dry chicken before placing over rice.) In a medium bowl, combine onion soup, cream of chicken soup, 1/4 cup melted butter and water. Mix well until blended. Spoon mixture over chicken evenly. Cover with Reynolds Wrap and bake 1 1/2 hours. Make slits in top of Reynolds Wrap.
Combine jello with boiling water and dissolve thoroughly. Fold strawberries, pineapple and bananas in mixture. Put 1/2 mixture into 9 x 9-inch dish; freeze for 1 hour. Keep other half warm in sink. Remove first half from freezer and spread with sour cream, then spoon on second half of mixture. Freeze or refrigerate.
Place steak in a large piece of heavy duty aluminum foil. On top of steak put all other ingredients. Seal foil all around and bake 45 minutes in 350° oven.
Combine all the ingredients. Shake together and store in tight container. Use 3 teaspoons per cup. Add hot water.
Cream butter, cream cheese and vanilla until fluffy. Fold Cool Whip into pudding (which has been made using 3 cups of milk). Add sugar and blend well.
Melt almond bark in Pyrex baking dish in microwave, stirring at 25-second intervals. Stir in peanut butter well. Stir in peanuts, cereal and marshmallows.
Cook hamburg and onion; drain off juice. Put hamburg and onion in bottom of greased casserole along with corn. Put mashed potatoes on top. Dot with butter; garnish with grated cheese. Bake at 350° until golden brown.
Saute onion and garlic salt in butter over medium heat. Add ground beef and brown. Stir in flour, salt and pepper. Cook 5 minutes. Stir in soups and simmer. Just before serving, add sour cream and heat. Serve over noodles or rice.
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; set aside. Mix 5 cups flour with all other ingredients. When smooth, add yeast mixture. Add about 10 cups more flour; beat for 15 minutes. Let rise 1 1/2 hours. Knead down; let rise again for 40 minutes. Knead down; let rise again for 20 minutes. Put in pans; let rise to double in bulk. Bake at 375° for 1/2 hour.
Combine the butter, water and cocoa; cook together 3 minutes. Mix well. Boil 3 minutes and cool. Beat the eggs; add and cream in well the sugar. Add the cooked mixture; mix well. Add flour, sifted with soda. Mix thoroughly. Turn into oiled sheet pan and bake 20 minutes at 375°. Ice in pan.
Cream together sugar and Crisco. Add eggs and beat. Mash bananas with fork. Add cold water and add to creamed mixture.
Mix first 9 ingredients and pour into greased 9 x 13-inch pan. Sprinkle with 1/2 box cake mix evenly over pumpkin mix. Drizzle with melted butter well. Sprinkle nuts over top. Bake 1 hour and 15 to 30 minutes, depending on oven (350° for metal pan, 325° for glass). Serve with whipped cream. Yields 12 servings.
Melt butter; add marshmallows. Cook until melted. Remove from heat and add green food coloring and vanilla. Fold in corn flakes and stir. Drop from spoon on wax paper. Immediately drop red hots on each piece.
Simmer beef, onion powder, tomatoes, soup, salt and garlic powder about 10 minutes. Add sour cream, cream cheese and noodles. Pour into 2 quart casserole dish. Bake without cover at 350° for 35 to 45 minutes.
Place popped corn in a large bowl. Melt butter in a heavy saucepan; add sugar and molasses and bring to a boil. Reduce heat and boil gently without stirring for 3 to 5 minutes until it reaches 290° or hard crack stage.	When a bit of syrup dropped into a cup of cold water turns hard and brittle. Pour syrup	in a thin stream over popcorn, stirring with a wooden spoon until well mixed. Try to cover as much of corn as possible with syrup. Cool	enough to handle. Press into balls with buttered hands.
Mix milk and lemon juice. Beat well. Add 3/4 can pineapple and Cool Whip and stir. Pour into graham cracker crust. Top with remaining pineapple. Refrigerate for a few hours.
Pour lemon juice over bananas. Mix everything together and freeze. Pour 3 quarts (bottles) ginger ale over and let stand before serving.
Beat eggs; stir in remaining ingredients in order given. Pour into pie shell. Have oven preheated at 400°. Bake 15 minutes. Reduce temperature to 350°. Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack. Can be served plain or with whipped topping. Also can garnish top with candied walnuts or pecans.
Put all the fruit in a large bowl; sprinkle pudding over top. Mix well. Chill in refrigerator overnight.
Trim fat from pork chops and fry trimmings. Brown chops on both sides in fat grease. Drain. Season chops with salt and pepper.
Prick pie shell with fork. Bake at 350° until lightly browned. Cook and drain spinach. Saute onion and mushrooms in butter until onion is clear. Scald half and half and let cool. Whip eggs until smooth. Add salt and pepper and nutmeg as desired. Lightly paint bottom of pie shell with mustard. Line bottom of pie shell with layer of cheese and then a layer of spinach. Repeat. Cover with mushrooms and onion. Top with remaining cheese. Poke a hole into the middle of the pie filling and slowly pour in the egg custard until the pie shell is filled to the brim. Close the hole. Bake at 350° for 45 to 50 minutes.
Mix butter, pecans and flour; press in 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool. Mix cream cheese, Cool Whip and sugar together. Pour over crust. Top with one can of peach pie filling. Chill.
Blend cake mix, pudding mix, water, eggs and oil in a large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and pecans. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes.
Beat brown sugar and oil. Mix in sour cream, egg, vanilla. Set aside. Combine flour, cocoa, coffee, baking soda, salt and pepper in bowl. Add to brown sugar mixture. Refrigerate until firm--3, 4 hours. Preheat oven to 350°. Pour powdered sugar in bowl--set aside. Roll dough into 1 inch wet balls and roll in powdered sugar. Bake on ungreased cookie sheet 10-12 minutes. Do not overbake! Crinkle tops will crack when done.
Mix together first 5 ingredients. Sift together last 4 and add to first mixture. Pour into 2 greased loaf pans. Bake 1 to 1 1/4 hours at 350°.
In the first bowl, cream together sugar, shortening and eggs. In second bowl, place applesauce, add soda to the hot water and mix into applesauce (use big bowl). In large paper sack, place 1 cup of flour, add the raisins, candied fruit, gum drops and nuts. Shake to coat the fruits and nuts. Add 1/3 of the applesauce mixture and 1/3 flour, fruit and nut mixture to the creamed mixture. Mix very well. Add second 1/3 of the applesauce mixture and 2nd 1/3 of flour fruit nut mixture to the creamed mixture. Mix very well.
Beat eggs and sugar. Beat in oil, then zucchini. Mix dry ingredients together. Mix all together. Pour into oiled or Pam-sprayed loaf pans (2). Bake at 350° for 50 to 60 minutes.
Mix all ingredients well. Pour into a well-greased 9 x 12-inch pan. Top with 1 cup crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 45 to 55 minutes. (If potatoes are frozen, bake an additional 20 to 30 minutes.)
Combine first 8 ingredients. Last, mix in chocolate bits and nuts. Bake at 350° for 30 to 35 minutes.
Crush Oreo cookies. Beat butter, sugar and cheese in one bowl. In a second bowl, beat milk, pudding and Cool Whip. Combine the butter mixture with the pudding mixture, mixing well. Beginning with the Oreo cookies, alternate layers of Oreo cookies and the pudding mixture. Chill or freeze. Ideas for party: Fix the layers in lined plastic flower pot or sand bucket. Top with plastic flowers, gummy worms or spiders.
Preheat oven to 350°. Spray an 8 x 4 loaf pan with cooking spray.
Beat eggs well. Add sugar and oil; beat again. Gradually add sifted dry ingredients together; beat well. Add vanilla and nuts. Pour in greased pan. Bake 1 hour at 350°. Use 2 regular bread pans or 3 small loaf pans.
Cook vegetables until done; drain. Add 1 cup of cheese. Stir until melted; add the rest of ingredients. Top with crushed Ritz crackers. Bake 25 minutes at 375°.
Cream butter and sugar. Add baking powder and vanilla. Beat egg whites stiff and add last. Drop on buttered tin far apart and bake in 325° oven until golden brown. Yields 4 dozen.
Scoop out centers of potatoes. Mash potatoes and 1 cup cheese, milk, salt and pepper. Stir in green onions. Spoon into shells. Sprinkle with other cup of cheese. Bake at 350° for 20 to 25 minutes.
Boil spaghetti. Drain and rinse. Add butter. Stir in bottle Ranch dressing, green onion, parsley, garlic, salt and pepper. This is very good served with fried fish. Can eat warm or cold.
Sift all dry ingredients except sugar. Mix oil, sugar and eggs, beating well after each addition. Add dry ingredients to this mixture. Add carrots, pineapple and nuts. Bake until done.
Mix eggs, sugar and bananas. Add melted butter and dry ingredients. Bake at 350° in a greased loaf pan for approximately 1 hour.
Dissolve yeast in warm water and sugar. Warm buttermilk to about 98° temperature (baby bottle temperature). Add soda. Put these ingredients in mixing bowl. Add butter, salt and eggs; mix slightly, then add flour, 1 cup at a time, until dough no longer sticks to the side of the bowl. Cover; let rise. Punch down; make into rolls. Let rise for about 25 minutes. Bake at 400° for 15 minutes. Makes 24 to 36 rolls.
Place cream of mushroom soup along with 1 can of water in large boiler. Bring to a boil. Add macaroni and cook until tender. Add other ingredients and boil until tender. Use a small amount of cornstarch or flour and water to thicken if necessary. Bake at 350° and serve.
Beat eggs and sugar until lemon-colored. Add flour, soda, salt and fruit cocktail and mix well. Pour into greased 9 x 12-inch pan. Sprinkle with brown sugar and nuts. Bake at 350° for about 35 minutes. Frost cake while hot.
Mix all ingredients together, except chips and peanut butter. Pour about 1/2-inch into a 9 x 13-inch pan and the remainder into a 7 x 7-inch pan. Bake at 350° until done (test with a toothpick). Remove cakes from oven and place 4 heaping drops of peanut butter on top (to taste) and spread over cakes. Melt chocolate chips on warm cakes and swirl on top. Use 2/3 chocolate chips on large cake and 1/3 on small.
Combine rhubarb, water and pineapple in saucepan. Simmer over low heat for 5 minutes. Add sugar, gelatin, salt and lemon juice. Stir until dissolved. Chill until slightly congealed. Add celery and pineapple tidbits. Chill until firm.
In large Dutch oven, slightly brown beef cubes in a little oil. Add about 3 to 4 cups water (until cubes and soup bone are well covered). Add garlic, salt, pepper and bouillon; bring to a boil. Skim off foam. Simmer about 1 hour. Add onion, V-8 juice, tomatoes, Italian seasonings and bay leaves. Simmer again for a couple hours (or longer). Add vegetables and simmer until they are tender. Add barley last 10 to 15 minutes. Serve bubbly hot with Quickie Muffins.
Cook potatoes and onions together. Cook hamburger meat and drain fat. Cook separate items; when done, put a layer of potatoes and onion mixture. Add a layer of mixed vegetables and a layer of hamburger meat. Put tomato soup and catsup on top. Cover with aluminum foil. Cook at 350° for 1 hour.
Bring sugar and water to boil in saucepan, stirring constantly. Remove from heat and stir in jello until dissolved. Chill until slightly set; fold in fruit and nuts. Makes 6 1/2 cup mold or 11 x 7 x 2-inch dish. Chill until firm. Serve on lettuce leaves.
Oil and flour bread pan. Preheat oven to 350°. Mash ripe bananas. Mix with oil, eggs and juice. Add remaining ingredients. Pour into pan. Bake 30 minutes or until knife inserted in center comes out clean.
In a 4 to 6-quart pot, add the milk and flour (whisk, then turn heat on very low), chicken soup, turkey broth and water. In a nonstick skillet, brown the bacon well. Remove, crumble and add to milk mixture. In remaining oil, add the onions and garlic. Saute; drain and add to milk mixture the potatoes, celery, carrots, parsley flakes, salt, pepper and butter. Cover and heat on very low heat, stirring frequently, for 1 hour. Makes about 5 servings.
This is enough for 1 pound of meat or a little more if not desired so strong.	Put chicken in layers in a roaster or casserole; salt and pepper to taste. Pour the sauce over it alternately. Bake for 60 minutes at 350°, uncovered.
Beat the first 3 ingredients with mixer and let stand 20 minutes. Then add remainnig ingredients. Beat with mixer. Knead in enough flour to make a soft dough. Put in a greased bowl and let rise twice, punching in each time. When it has risen the third time, shape into buns and let rise. Bake at 350° for 25 minutes. Makes 2 dozen buns.
Add tarragon, olive oil, capers and tuna to egg yolks.	Mash the ingredients together with a fork to form a smooth mixture. Season to taste with salt and pepper. Spoon mixture into reserved egg white halves. Arrange on plate and garnish with olives and/or red peppers and parsley. Serves 6.
Stew or pressure cook meats separately until very tender. Season meats before cooking. Save 1 quart each of the chicken and beef stock. Shred or tear meats very well. Add meats, chicken and beef stock and all ingredients into a 16-quart cooking pot. Bring to a boil over medium heat, stirring occasionally. Reduce heat, cover and simmer for 2 to 3 hours or until vegetables are tender. Yields 12 cups.
Mix first four ingredients in pan. Cook to soft ball stage. Remove from heat. Add lemon flavoring and mix well. Cool. Beat until creamy and pour into pan. Cool and cut into squares.
Wash and drain sauerkraut. Chop up, fine, green pepper, and onion. Grate carrot. Mix those ingredients together. Combine the remaining ingredients and pour over the sauerkraut mixture and stir. Refrigerate at least 24 hours before serving.