HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred the cabbage first with a grater and chop fine. Shred the carrots and chop fine. Mix the cabbage, the carrots, the vinegar, the sugar, the salt and mix. Core the apple last and add to the cabbage mixture. Finally, add the salad dressing and mix well. Add the milk gradually and be careful not to make the slaw too watery. Serves 8 to 12 people. With spaghetti, chitterlings, just about anything you like to eat. This slaw can be served with it.
Combine tuna, onion, carrots and celery. In a separate bowl, mix salad dressing with milk or cream. Pour dressing over tuna/vegetable mixture; mix well. Just before serving, mix shoestring potatoes with prepared salad.
Mash the yams until smooth. Season with nutmeg, cinnamon, pecans or walnuts, brown sugar and crushed pineapple. Blend together and put in casserole dish; bake 25 minutes at 350°. I like to sprinkle shredded coconut over the mixture before baking.
In a saucepan, combine all ingredients. Cook over moderate heat until thickened, about 10 minutes. Good with baked ham, smoked pork cuts and ducks.
Dip chicken in melted margarine; coat with dry soup mix. Arrange in baking dish, skin side up and thick meaty pieces to the outside edges of dish. Cover with wax paper and microwave on High 18 to 22 minutes. Let stand 5 minutes before serving.
Mix pudding and milk together well. Place layer of graham crackers in bottom of dish. Place a layer of pudding on top of crackers, then another layer of graham crackers, then pudding and end with a layer of crackers on top. Top with a can of chocolate frosting (place in microwave for 30 seconds for easier spreading). Cover and refrigerate for several hours or overnight.
Cut rolled pie crust with 3-inch cutter. Place in muffin or tart pan. Mix all ingredients together by hand. Fill each crust 1/2 full. Bake at 350° for 18 to 22 minutes.
Combine first 5 ingredients and simmer 10 minutes. Add red wine. Heat to nearly boiling and add 2 tablespoons of rum to each cup. Serve. (Great on a cold winter night; do not drive.)
Spray bottom of glass rectangular pan with Pam. Line bottom first with the chipped beef. Wrap the individual pieces of chicken with a slice of bacon (uncooked of course). Place chicken on top of chipped beef. Mix together the cream of chicken soup and sour cream. Pour over chicken. Sprinkle with paprika. Bake in conventional home oven for 1 1/2 hours at 350°. (Absolutely mouth watering!)
Boil noodles as directed. Add browned beef to Ragu and season to taste with onion salt, garlic powder and oregano. Use a 13 x 9 x 2-inch pan (spray with cooking spray). Layer noodles, 1/2 cottage cheese, 1/2 Ragu mix and 1/2 sliced Mozzarella cheese. Save a little Ragu mix for top of layers after repeating layers. Top with all the shredded Mozzarella and bake in a 350° oven for 30 to 40 minutes. Broil cheese on top if desired.
Prepare pasta salad pasta and vegetable envelope using package directions. Combine pasta salad seasoning mix, lemon rind, lemon juice, oil and honey in small bowl; mix well. Combine pasta and vegetable mixture, seasoning mixture, water chestnuts, carrots, green onions, cashews and pasta salad Parmesan cheese in bowl; mix well. Fold in chicken.
Cut grapes in half. Cut up bananas, walnuts, apple (with skin on) and celery. Stir Miracle Whip, sugar and milk until smooth and creamy. Add to fruit; chill and serve.
Combine all ingredients and knead as you would for bread. Divide dough into half. Roll out each into a rectangle (about 1/2 inch thick). Spread each with melted butter and brown sugar. Sprinkle with cinnamon. Roll up each rectangle and cut into 1/2-inch slices.
Place yeast in 2 cups warm water; set aside. Melt margarine. Cream with sugar in a large bowl. Add beaten eggs. Add dissolved yeast to mixture. Add flour; stir until well mixed. Place in an airtight container (will keep for 2 weeks).
Mix sugar, salt and cocoa. Add eggs and beat well. Stir in vanilla, margarine, milk and coconut. Pour into 2 pie shells. Bake at 350° for 40 to 45 minutes.
Mix garlic (chopped) in hamburger. Add salt and pepper; brown mixture. After browning, add rest of ingredients; cook until cheese melts. Boil fine spaghetti and top with sauce.
Mix all together and put in a 9 x 12-inch cooking dish. Bake at 350° for 1 hour. Sprinkle 1 cup chopped up potato chips and place on top. Heavenly!
Mix all ingredients together in order listed, except cheese. Pour half the batter into a greased, 9 x 12-inch baking dish and sprinkle with 1/2 the cheese. Add remaining batter and cover with cheese. Bake at 350° until done, about 45 minutes. Serves 8.
Dissolve yeast in warm water. Combine in a large bowl sugar, margarine, salt and scalded milk. Cool by adding cold water. Blend in the egg and yeast, then the flour and blend well. Place in a greased bowl, cover and let rise in a warm place until doubled in volume, 45 to 60 minutes. Stir down and spoon into well-greased muffin tins, filling about half full. Let rise until dough reaches to edge of muffin cup and is rounded in center, about 45 minutes. Bake in 350° oven 15 to 20 minutes.
Mix 2 cups flour, margarine, almonds and powdered sugar in a medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13 x 9 x 2-inch pan. Bake at 350° for about 15 to 20 minutes. Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.
Make little balls; put on cookie sheet. Bake at 350° to 400° for approximately 15 to 20 minutes. Can be frozen, baked or unbaked.
Combine sugar, oil and eggs. Stir in pumpkin. Combine dry ingredients and mix with other. Bake at 350° for about 1 hour. Makes 2 big loaves or 4 small ones.
Cook rice; allow it to cool. Heat a wok or a large frying pan; add the oil. Saute the garlic and yellow onion until the onion is clear. Add the remaining ingredients; stir-fry until hot. This is a simple dish to fix but is delicious. Serves 4 to 6.
Dissolve sugar in citric acid and hot water. Add remaining ingredients; mix well. Yield: 2 gallons.
Mix together ground beef, uncooked rice, salt, pepper and nutmeg. Form into small balls about 1 1/2 inches in diameter. Place in a covered baking dish.
Mix sugar and cornstarch and sprinkle over apricots in baking dish. Dot with butter. Bake 20 to 30 minutes at 450°. Take out and crumble Ritz crackers over. Put back in oven at 350° for 10 minutes.
Pour cereals into large bowl. In 1-quart microwave-safe bowl, combine chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Sift 1/2 the powdered sugar into large zipper bag. Add 1/2 the cereal mixture. Seal and shake until all pieces are well coated. Spread on a jelly roll pan to cool. Repeat.
Whip butter. Add sugar and mix well. Add eggs and beat well. Add biscuit mix and flavoring. Mix well. Add potato flakes and stir only to mix well. Chill 10 minutes. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes. Remove immediately from pan.
Cook egg noodles according to package. Drain and set aside. Combine ground beef, green peppers and onion in a 12 x 8 x 2-inch casserole pan. Cover tightly with plastic wrap and vent one side for steam. Microwave on High for 5 minutes, stirring at 2 minute intervals. Drain. Add noodles, pizza sauce, water, garlic salt, mushrooms and pepperoni. Mix well. Cover and microwave on High for 17 to 19 minutes, stirring at 6 minute intervals. Sprinkle with cheese, cover and let stand for 5 minutes.
Slice meat 1/8-inch thick along its grain. Mix marinade ingredients in bowl. Brush on meat anytime and as many times to taste. (I usually make 8 times the recipe for a huge batch and marinate the meat overnight with 1/4 sauce.) Put meat on broiler pan in 200° oven for 5 to 6 hours.
Boil sugar, water, syrup and vinegar until it makes a hard ball in water (hard enough when put in water it will break like glass). Add butter and walnuts. Cool and pull. Break into small pieces.
Combine first 4 ingredients in saucepan. Bring to a full boil over moderate heat, stirring constantly. Boil 10 minutes, stirring occasionally. Remove from heat. Add Marshmallow Creme and vanilla and stir until mixture is smooth. To 2 cups of hot mixture, add the butterscotch morsels and 1/2 cup of walnuts. Stir until morsels are melted and mixture is smooth. Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate morsels and 1/2 cup nuts. Stir until morsels are melted and smooth. Pour over butterscotch mixture and chill until firm. Yields 2 1/2 pounds.
Put all ingredients in a sauce pan and cook until tender. Mash with a potato masher or an electric mixer until smooth. Put apple sauce in air tight container and place in refrigerator to cool. Top with cinnamon and enjoy.
On medium heat, brown the beef, chopped onion, celery and green pepper in heavy skillet.
Shake turkey pieces in a mixture of flour, salt and pepper in a plastic bag to coat evenly. Brown turkey pieces in hot oil in a large skillet. Remove and reserve. Pour off all but 2 tablespoons of the pan drippings. Saute onion and garlic until soft; stir in chicken broth and lemon juice until well blended. Return turkey to skillet. Baste with part of the sauce. Cover skillet. Lower heat and simmer 30 minutes or until turkey is tender when pierced with a two-tined fork. Line a heated serving platter with "Straw" and arrange turkey pieces on top. Arrange lemon slices and ripe olives on turkey. Cover with foil and keep hot while preparing sauce.
Chop onions, celery and peppers. Saute butter, onions, celery, peppers and flour. Add crawfish tails. Cook 20 minutes. Add half and half, Velveeta cheese, garlic, parsley, salt and pepper. Cook 20 minutes. Cook fettucini. Mix everything together. Spread into pan; sprinkle Parmesan cheese on top. Bake in a 350° oven for 5 to 10 minutes. Enjoy!
Layer in baking dish the pork chops, onion, potatoes and bell pepper. Cover with cream of mushroom soup and a little water. Bake at 325° to 350° approximately 1 1/2 hours or until done.
Soak the gelatin in one tablespoon water. Scald the milk in the top of a double boiler. Add milk gradually to beaten egg and return to boiler. Cook until the mixture coats a spoon and then add melted chocolate. Remove from fire and add gelatin. Stir until completely dissolved. Cool slightly. Add noncaloric sweetener and vanilla. Beat and pour into mold and chill. If the mixture curdles, beat well with an eggbeater.
Boil potatoes in jackets in lightly salted water to cover. Cook about 30 minutes or until just barely tender. Cool and peel if desired. Cut into large chunks. Cut eggs into quarters or chop coarsely. Place in center of potatoes. Cover with parsley. Beat dressing ingredients until creamy. Drizzle over salad, tossing gently but thoroughly. Serve at room temperature. Good served with cold chicken, turkey or pork, herbed Melba toast and iced tea.
Rinse pea hulls. Fill a large Dutch oven (do not use cast iron) with hulls and enough water to make hulls float. Bring to a boil; boil for 45 minutes. Strain juice. Bring 4 c. juice to a boil. Add Sure Jell; bring to a boil again. Add sugar and stir until it returns to a boil; cook 15 minutes. Remove from heat; skim top. Pour into sterile jars and seal. Makes about 3 1/2 pints.
Combine cake mix, whipped topping and egg in large bowl. Stir until well mixed. Drop by teaspoon into powdered sugar; roll to coat. Place 1 1/2 inches apart on greased cookie sheet. Bake at 350° for 10 to 15 minutes, until edges start to brown. Remove from cookie sheet and cool. Makes approximately 4 dozen cookies.
Heat butter and soup; stir in sour cream, onion and cheese. Add potatoes and toss. Sprinkle with salt and pepper. Grease a 6 x 10-inch casserole and fill. Toss 1/4 cup corn flakes with melted butter and sprinkle over top. Bake at 350° for 45 minutes. Serves 6. Double recipe for 10 to 12.
Combine all ingredients, except Fritos, as early as an hour ahead. Add Fritos to mixture just before serving.
Cut biscuits into quarters. Roll in white sugar and cinnamon mixture. Toss into Bundt pan. Boil butter and brown sugar. Pour over quartered biscuits. Bake at 375° for 1/2 hour. Take out of pan immediately so it won't stick.
Mix butter with sugar, add dry ingredients, then oats. Press half of mixture into greased 8 or 9 inch pan. Top with filling.
Mix up cake mix, then mix powdered sugar, butter and cream cheese together. Grease pan. Put coconut and pecans in bottom of pan. Pour in cake mix, then dip the other mix into cake mix. Bake at 350° for about 1 hour or until done. Flip over out on cake plate to cool.
Defrost potatoes in large, mixing bowl with 1/2 cup butter, salt and pepper. Add onions, soup, sour cream and cheese. Mix thoroughly and pour into 3 quart buttered casserole. Combine cornflakes and butter. Cover top of potato mixture with these. Bake at 350° for 1 hour.
Mix the first 3 ingredients well and refrigerate. When ready to serve, pour large, ice-filled glasses 2/3 full of fruit juice mixture. Fill with 7-Up and stir.
Cook hamburger meat until well done. Mix chili and beans into hamburger meat. Cook over low heat. Put hamburger meat mixture into tortilla shells and wrap. Put into baking dish; cover with more hamburger mixture and cheese. Bake at 350° until cheese is well melted.
Slice onions (or chop); brown in butter. Add broth and Worcestershire sauce, salt and pepper. Simmer until onions are tender. Arrange toast pieces on top of soup (optional). Sprinkle with Parmesan cheese.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Pour cake mix, pudding mix, eggs, oil and water into a large mixing bowl and beat 2 minutes. Fold in chocolate chips and 1/2 of the shaved German chocolate. Pour into prepared pan. Bake 35 to 40 minutes. Mix remaining shaved chocolate and confectioners sugar together. Cool cake 10 minutes and dust with confectioners sugar mix.
Cream butter and brown sugar until fluffy. Add flour and nuts. Blend until crumbly. Set aside 1 cup and press remaining mixture into 8-inch pan. Bake at 350° for 10 to 12 minutes.
Saute onion and green pepper and brown meat. Add tomatoes, tomato juice, mushroom soup, and noodles. Cook until noodles are done. Cut cheese and add to hot noodles. Stir until melted.
In a medium size mixing bowl, mix first 6 ingredients. Marinate for 1 day, then place pork chops on grill over hot charcoals. Cook until done. Makes 4 servings.
Combine all ingredients; mix well. Chill, covered 2 to 3 hours to allow flavors to blend. Serve with fresh raw vegetables. Makes 3 cups.
Brown onion and ground chuck or chicken; drain. Add remaining ingredients. Bake at 350° for 1 hour. Sprinkle with cheese.
In a plastic bag combine flour, salt and pepper. Add chicken pieces, a few at a time, shake to coat. In skillet brown chicken in the shortening. Transfer to a 3-quart casserole. In same skillet cook celery and onion until tender but not brown. Drain fat. Stir in soup, water and pimiento. Pour over chicken. Cover. Bake at 350° until tender, about 1 hour. Serve with rice. Serves 4 to 5.
In large casserole dish, layer sliced potatoes (season), then diced cheese. Repeat until full. Pour canned milk gently over mixture. Bake about 30 minutes at 350° (until cheese and milk have created a cheese sauce).
Put pineapple rings on a plate. Put strawberry yogurt in middle of pineapple ring. Put sprinkles on top of yogurt.
Beat together margarine, 1 1/2 c. sugar, vanilla and eggs. Add flour and baking powder. Blend well. Add one large glass of sour cream and baking soda. Set aside. For the topping, mix 1/2 c. sugar, cinnamon and chocolate chips. Spread 1/2 of the cake batter in greased 13 X 9 X 2 pan. Sprinkle 1/2 of the topping on. Layer on remaining cake batter and end with remainder of the topping. Bake for 45 minutes at 375 degrees.
Beat eggs lightly. Add sugar and flour which have been mixed together. Add melted margarine and mix well. Add vanilla, nuts and chocolate chips. Pour into unbaked pie shell. Bake at 350° for about 35 minutes.
In a mixing bowl, combine graham cracker crumbs, nuts, 1/4 cup sugar and melted butter. Mix and press onto bottom and sides of 8-inch spring-form pan. In large mixing bowl, combine cranberries and 1 cup sugar. Let stand 5 minutes. Add unbeaten egg whites, orange juice, vanilla and salt. Beat on low speed of electric mixer until frothy, then beat at high speed 6 to 8 minutes or until stiff peaks form. In small bowl, whip cream to soft peaks. Fold into cranberry mixture. Turn into crust. Freeze firm. To serve, remove torte to serving platter. Spoon Glaze over top. Makes 8 to 10 servings. Make crust and Glaze first. Can be made ahead and stored in freezer.
Mix mushroom soup with catsup, Worcestershire sauce and chopped onion. Pour over pork chops and bake 2 hours at 375°. Cook in heavy saucepan sprayed with Pam.
Cook carrots until tender. Mix next 4 ingredients and add orange juice. Cook, stirring constantly, until thickened. Boil 1 minute. Add butter. Coat carrots with the sauce.
Slice carrots crosswise and boil until tender; cool and drain. Mix sugar, tomato soup, vinegar, oil, Worcestershire and mustard. Bring to boil. Chop onion, bell pepper and celery and mix with carrots. Pour hot sauce over mixture and marinate for several days in refrigerator before serving.
Combine first three ingredients, and bring to a boil. Cover and simmer for 45 minutes. Add soup, and stir until melted. Makes 10 -1 c. servings.
Scald milk; pour over bread. Add vanilla, sugar, salt, butter and slightly beaten eggs; mix well. Add raisins. Pour into greased casserole. Sprinkle with nutmeg or cinnamon. Bake in 350° oven in pan of water for at least 1 hour, until knife inserted in center comes out clean.
Cook the first 6 ingredients for 1 hour and then add the remaining ingredients. Cook for 20 to 30 minutes more.
Combine the first 5 ingredients in a large saucepan, stirring constantly. Remove from heat. Add cereal and pecans, mixing well. Shape into two 11-inch logs and roll each in coconut. Cool; slice thin.
Cook onion in oil until transparent. Add rest of ingredients except meat. Simmer half an hour. Pour over meat. Cover pan tightly with foil. Bake at 350° for 2 to 3 hours. Let sit half an hour before slicing.
Cook celery and onion in salted, boiling water until just barely done. Put in 1 1/2-quart casserole. Saute almonds in butter, sprinkle over mixture. Top with shredded cheese and buttered bread crumbs which have been lightly tossed together. Bake in preheated 375° oven until hot and bubbly, about 20 minutes. Serves 6 to 8. (This may be prepared early in day and baked just before serving.)
Mix softened cream cheese with onion, garlic, lemon juice, Worcestershire sauce and mayonnaise. Place in flat pan and chill overnight. Next day, spread bottle of cocktail sauce over cream cheese; top with chilled crabmeat. Serve with crackers.
Boil eggs. When cool, cut in half and grate the yolks. Mix yolks with mayonnaise, sour cream and the prepared mustard. Fill the egg whites with the above ingredients. Makes 24 halves.
In a large bowl, dissolve 1 package dry yeast in half cup warm water. Stir in 2 cups warm water, 2 cups flour and 1 tablespoon sugar or honey. Beat until smooth. Cover bowl with cheesecloth. Let stand at room temperature for 5 to 10 days or until mixture has a fermented aroma, stirring 2 to 3 times a day. Fermentation time depends on room temperature; a warmer room makes it ferment faster. After this, store in a jar covered with cheesecloth and refrigerate. Do not cover jar with a lid.
Scrub potatoes; cook in boiling water 30 minutes. Drain and cool. Peel potatoes; cut into 1/2-inch cubes and set aside. Cook bacon until crisp. Remove bacon; save 2 tablespoons drippings in skillet. Crumble bacon; set aside. Saute onions, green onion and celery in reserved bacon drippings until tender; set aside. Combine flour, sugar, salt, pepper and mustard in medium saucepan; add vinegar and water and cook ten minutes over medium heat or until slightly thickened. Combine potatoes and onion mixture in a large mixing bowl; top with vinegar mixture, tossing gently. Sprinkle with crumbled bacon. Serves 8 to 10.
Dredge finely cut dates, candy, coconut and nuts in 1 cup sifted flour. (Use kitchen scissors dipped in hot water for cutting orange slices and dates.)
Mix crackers with melted butter. Put half of crackers in bottom of casserole dish. Mix cheese, Veg-All and mayonnaise. Pour over crackers. Top with remaining buttered crackers. Bake at 350° for 15 minutes.
In medium size bowl, beat cream cheese and mayonnaise until smooth. Mix in seasoned salt and garlic powder. Fold in carrot, zucchini, celery, green onion, green pepper and pimento. Cover and refrigerate 3 hours. Serve with assorted crackers.
Fry bacon, drain and crumble. In large mixing bowl, beat eggs slightly. Add milk, salt and pepper to taste. Mix well. Add onions, cheeses and bacon. Pour into pie shell. Bake at 375° for 35 to 40 minutes or until knife inserted into center comes out clean.
Crush Doritos. Grate cheese. Brown ground meat; season with onion. Drain off grease. Heat together the soup, enchilada sauce, taco sauce and Milnot. Do not boil. Layer in ungreased 13 x 9-inch pan the meat, then Doritos, then sauce, ending with cheese. Cover with foil. Bake 30 to 40 minutes at 400°.
Preheat oven to 325°. Trim and wash beets, but do not peel. Place beets in an ovenproof pan and add about 1/4-inch of water. Cover and cook for 45 to 50 minutes. Check water level occasionally and add if necessary. When ready to serve, cut an "X" into the top of each beet and squeeze sides of beet together to open the "X." Place 1 teaspoon of butter on top and season with salt and pepper to taste.
Cream together butter, sugar and vanilla. Add eggs, one at a time, beating well. Sift together the flour, baking powder and soda. Add the sifted ingredients to creamed mixture alternately with 1 cup sour cream.
Layer lettuce, cauliflower, peas (thawed), cheese and dressing. Top with bacon.
Mix all ingredients together and pour into 3 pie shells. Bake at 350° for 45 minutes.
Cream shortening and sugars. Add vanilla and eggs. Blend well. Add remaining ingredients. Can decorate tops with more M&M's after coming out of oven. Bake at 375° for 10 to 12 minutes. Serves 60.
Mix together and drop by teaspoons on cookie sheet. Place nuts on top, pressing into dough. Bake from 10 to 15 minutes at 350°.
Grease 9 x 13-inch pan. Layer first 4 ingredients. Sprinkle with 1 package onion soup mix. Cover with consomme soup or dissolved bouillon. Bake at 375° for 1 hour.
Mix ingredients with fork until blended. Form into a ball. Cut ball in half. Roll out between two pieces of waxed paper. Peel top piece of paper off and turn rolled dough into pie plate. Repeat same process for top crust.
Microwave potatoes for 22 to 24 minutes. Cool for 5 to 10 minutes. Slice a thin piece from top of each (discard) and carefully scoop out with a small spoon. Make ranch dressing according to directions on package. Mash potatoes with butter and enough ranch dressing so potato mixture is still firm. Mix in cheese. Carefully put back into potato skins (mixture will pile out over top of potato). You may freeze at this point, thaw and bake 30 minutes at 350° or bake right away for 20 to 30 minutes at 350°.
Cook chicken and cut up. Mix chicken, vegetables, soup and seasonings. Spread into 9-inch pie shell. Add shell on top. Bake at 400° for 1 hour.
Cream eggs, sugar and oil. Add remaining ingredients. Mix well. Bake in Bundt pan which has been greased and floured. Bake 1 hour at 350°.
Cook squash until tender and drain. Add butter, salt, pepper and milk. Mix together; then add beaten eggs, onion, cheese and cracker crumbs. Cook in a greased casserole. Bake, uncovered, in a 375° oven for about 40 minutes.