HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Drop by teaspoon into hot fat. Fry until browned.
Grate cabbage in large bowl and stir in the ingredients. Will keep in closed containers or jars in the refrigerator for several weeks. Great with hamburgers, hot dogs, barbecue or vegetables. Yields 5 quarts.
Boil potatoes until done but not mushy. Let cool, peel and dice. Add butter, milk, salt and pepper. Mash slightly and add in onion, dill pickles and hard boiled eggs. Add salad dressing and mustard to taste and mix thoroughly. Slice hard boiled eggs for top of salad and sprinkle with paprika.
Mix lemon cake mix, egg and margarine. Spray a 9 x 12-inch baking dish with non-stick vegetable spray. Press mixture into bottom and sides of pan.
Saute onion in butter until golden. In saucepan, combine all ingredients except milk; cook until zucchini is tender. Discard bay leaf. Puree in blender and add evaporated milk. Return to stove just long enough to heat, but not boil (will curdle if boiled).
Cream together butter, sugar, vanilla, lemon and eggs. In a separate bowl, sift together salt, flour, baking powder and soda. Combine bananas with sour cream and nuts in separate bowl. Combine the butter mixture with dry ingredients and add banana mixture. Pour into 2 greased 9 x 5-inch loaf pans and bake at 350° for 1 1/2 hours.
Mix Cool Whip, yogurt and strawberries. Put in pie crust and freeze.
Cream lard, sugar and eggs well. Add buttermilk, soda and vanilla. Stir in flour until stiff enough to knead on floured dough board. Roll out and cut with your favorite cutter. Bake on greased cookie sheet at 400° until done (lightly brown).
Boil shrimp in a little water and salt. Combine all other ingredients except bread crumbs and margarine. Mix shrimp and mixture and pour into a 10 x 6 x 2-inch baking dish. Sprinkle crumbs over it, then pour margarine on crumbs. Bake at 350° for 30 to 35 minutes.
Combine syrup, sugar and water in large skillet or saucepan. Bring slowly to 230° (or soft ball stage without candy thermometer). Add walnuts and continue cooking to 300°. Stirring constantly, remove from heat; add butter, vanilla, soda and salt. Stir until well blended. Pour into well-buttered cookie sheet. When cooled completely, break into pieces. Makes 1 1/2 pounds.
Cook ground meat until browned, drain excess fat. Add all 4 cans of soups (no water) Mix well. Pour into lightly greased casserole dish. Cover the top of casserole with french fries. Bake at 350 degree for 45 minutes to 1 hour.
Combine oil and sugar; add eggs and fold in all other ingredients. Bake in a greased and floured Bundt pan for approximately 1 hour at 350°. Check after cooking for 45 minutes. Varies in different ovens.
Put peanut butter and butter in microwave to soften. Stir in graham cracker crumbs and powdered sugar. Mix well. Pat mixture into bottom of 9 x 13-inch pan. On low heat, melt chocolate chips. Stir in oil. Pour over crust and refrigerate for several hours. Cut into bars.
Mix all ingredients. Pour into a greased and floured 8 x 8-inch pan. Bake at 350° until done. Top with crushed strawberries or other fruit along with ice cream. This was Ora Slaubaugh's recipe.
Wash and dry apples. Insert craft sticks into stem end of each apple; set aside. Combine caramels and water in a medium bowl; microwave at High for 3 1/2 to 4 1/2 minutes, or until smooth, stirring after each minute. Dip 2/3 of each apple into hot caramel sauce, turning to coat. Scrape excess sauce from bottom of apples; roll coated bottoms in peanuts. Place on wax paper coated with cooking spray. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.
Cook squash and mash them and mix all ingredients. Save enough cheese and Ritz to go on top. Cook at 350° for 30 minutes.
Cover cookie sheet with foil. Preheat oven to 350°. Beat egg whites until stiff. Slowly add sugar while beating. Fold in chocolate chips, nuts and flavoring.
Cook sugar, milk and butter until forms soft ball. Add dash of salt and vanilla. Beat until creamy. Add nuts. Drop onto foil and separate. Let cool.
Preheat oven to 300°. Cream butter and sugar. Slowly blend in flour and vanilla. Gently fold in potato chips. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Wet a fork to prevent sticking; flatten cookie gently. Bake 15 to 20 minutes until just barely browned. Cool. Sprinkle with confectioners sugar.
Combine 1 large can of crushed pineapple (juice included) with one small (4 serving size) box of instant pistachio pudding. Add about 5 ounces (1/2 bag) of miniature marshmallows and one 8 ounce container of whipped topping. Add about 1/2 cup chopped nuts. Chill for several hours and serve with turkey, pork or anything!
Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350° for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato.
Mix well. Spread on muffins. Freeze 30 minutes. Broil until puffed up and bubbling.
In large bowl combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onions and walnuts. Cover; chill. Makes 5 1/2 cups.
Boil beans in water for 1/2 hour. Add oil, tomatoes, onions, garlic, celery, carrots, salt and pepper. Cook for 4 hours. Add green pepper after 2 hours of cooking. Add olives after 3 hours of cooking. Serve hot.
Put powdered alum in gallon jar. Slice cucumbers to fill jar. Cover with cold water. Let sit 24 hours. Drain and rinse 2 or 3 times. Put pickling spices and salt in jar with pickles and cover with pure vinegar. Let sit for 6 weeks in cool place, then drain off vinegar and add sugar. Let sit 3 weeks. Ready to eat. Never seal jar. Keep in refrigerator.
Brown ground chuck in shortening. Drain. Combine boiling water and onion. Simmer for 5 minutes. Add mushroom soup, salt and pepper. Cover bottom of 1 1/2 quart casserole with layer of thinly sliced potatoes. Cover with thin layer of meat, top with soup-onion mixture and continue alternating layers. Bake at 350° for 40 minutes to one hour or until potatoes are tender. Extra water may be added if mixture is too dry. Casserole may be prepared ahead of time.
Saute ground beef with onion and peppers in skillet until crumbly. Add seasonings. Layer half the corn-ground beef mixture and tomatoes in 2-quart casserole. Repeat layers. Cover with bread crumbs. Bake at 350° for 35 minutes. Yield: 4 servings.
Saute finely diced onion in shortening until lightly browned. Remove from skillet. Cut meat in serving size pieces; roll in flour and brown in fat. Salt and pepper to taste. Remove meat from skillet and add enough water to make at least 2 cups thin gravy. This will thicken during baking. Add ketchup, Worcestershire sauce and A.1. sauce and season with salt and pepper. Place meat in small roaster or casserole dish; spread onion over meat and add gravy. Bake at 350° for 1 to 1 1/2 hours or until tender.
Pour boiling water over rice and herbs. Simmer, covered, for 15 minutes. Place rice in a 2-quart casserole dish. Add soup, mushrooms and liquid, water and seasonings. Mix and set aside. Saute onion in oil until transparent. Add to casserole. Brown meat and add to rice mixture. Chill. When ready to bake, cover and bake at 325° for 30 to 45 minutes.
Cream together first 3 ingredients. Mix together flour, salt, cinnamon, coconut and oats and add to creamed mixture. Add nuts to mixture. This mixture should be crumbly. Place 2 1/2 cups of mixture in an ungreased 8 x 12-inch baking dish and bake at 375° for 12 minutes.
In medium bowl, beat cream cheese until smooth. Gradually beat in sugar, blend thoroughly. Beat in vanilla and salt, add food color to tint. Refrigerate covered 1 hour. Shape into balls using rounded teaspoon each. Roll in coconut. Place on wax paper and refrigerate until firm.
Put fruit in bottom of baking dish. Dice bread slices; put on top of fruit. Mix the remaining ingredients; pour over bread. Bake at 350° for 30 to 35 minutes.
Melt margarine in 9 x 13-inch dish. Add graham cracker crumbs. Sprinkle coconut on top of crumbs. Add chocolate chips, then butterscotch chips. Pour 1 can condensed milk on top. Cover with chopped nuts; press with spoon so they won't fall off. Bake at 350° for 30 minutes.
Combine cake mix, Miracle Whip, eggs, water and cinnamon, mixing well on medium speed, using electric mixer. Stir in carrots and walnuts. Pour into a greased 13 x 9-inch pan. Bake at 350° for 35 minutes or until toothpick comes out clean when inserting into cake. Cool. Spread frosting over cake.
In a skillet, fry hamburger meat, onion and pepper until meat is brown and onion and peppers are tender. Add zucchini, tomato sauce and corn. Cook until zucchini is tender on low heat.
Cut bananas in half lengthwise; cut those halves in half. In a nonstick skillet heat apple juice. Add bananas and honey; add cinnamon. Cook 2 to 3 minutes, stirring occasionally. Add lime juice. Stir well. Serve immediately.
In a heavy saucepan, combine sugar, corn syrup and water. Cook over heat to boiling (260° on thermometer). Remove from heat. Immediately beat egg whites until stiff peaks form. Gradually pour mixture in a thin stream over egg whites, beating at high speed about 3 minutes. Add vanilla and beat until candy starts to lose its gloss. Add nuts and cherries. Quickly drop in spoonfuls or line pan.
Saute ground meat with vegetables (except green onion tops) until tender; drain. Add remainder of ingredients (except green onions); mix well. Add green onions last and cook till tender. Add Kitchen Bouquet for color. Mixture will be thick (may need to add a little water). Cook 4 rice cookers (10 c. each) of rice. Add mixture to cooked rice while both are hot. Makes 100 or more servings.
Preheat oven to 400°. Brown beef and onions; drain. Place in a loaf pan.
Trim fat from meat and slice into strips. Melt butter and brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour; add to hot mixture. Cook and stir until thickened. Sauce will be thin. Serve over noodles or rice.
Mix with hands all of the ingredients. It is best to mix this and let stay in refrigerator for several hours or overnight. Bake at 350° or 375° for 1 hour in a preheated oven. Let stand 10 minutes before cutting. I bake my loaf in a Pyrex loaf pan; spray pan with Pam or oil.
Mix ingredients in saucepan and heat (low heat). Cut middle out of bread making a bowl. Pour mixture into bread bowl. Cut remaining bread up into cubes for dippings.
Melt butter, add to graham cracker crumbs. Press into 9 x 12-inch pan (greased). Add remaining ingredients to pan, 1 at a time. Creating a layer for each ingredient, end with sweetened condensed milk, then chopped nuts. Bake at 350° for 20 to 25 minutes.
Brown meat and onion; drain. Add tomato juice, tomato paste, tomato sauce, garlic salt and pepper. Simmer on low heat, 2 to 3 hours. Cook noodles according to directions. Alternate layers of noodles, sauce and cheese in a baking dish. Bake until hot.
Mix tapioca and milk in top of a double boiler. Heat, stirring constantly, until milk comes to a boil. (Do not let boil.) Remove from heat and add vanilla and sweetener. Chill and serve. Yield: 1 serving. Carbohydrate 19 g, protein 8 g, fat 1 g, calories 198. One serving = 1/2 bread starch exchange, 1 cup whole milk exchange.
Crush Oreo cookies for crust; place in pie pan. Add a layer of ice cream; add fudge sauce. Whip the cream; add sugar and vanilla; spread on top of fudge sauce. Grate chocolate on top. Freeze and serve.
Mix first three ingredients into dough. Melt butter in pan or casserole that you plan to cook pie in. Pour mix in. Add fruit and juice. Bake at 350°-375° for 35-40 minutes.
Mix all ingredients together except cheese. Pour into a 9 x 13-inch baking dish and sprinkle cheese on top, covering well. Bake for 30 minutes at 350°, uncovered.
Crumble beef into microwave colander. Cook on High 3 minutes. Break up clumps of meat with fork. Let stand 2 to 3 minutes. Combine sauce and water in mixing bowl; add meat and stir. Mix Ricotta cheese, egg and parsley in small bowl. Place 1/3 meat mixture in bottom of 12 x 8-inch baking dish. Place 4 noodles on top of sauce. Spoon 1/2 Ricotta cheese on dry noodles. Add 1/2 Mozzarella and sprinkle with Parmesan. Repeat with next 1/3 sauce, 4 noodles and cheeses. Cover with plastic wrap. Cook on High 8 to 10 minutes. Cook on 50% (Medium) 35 minutes. Let stand 10 minutes.
Cream the butter and sugar. Add egg. Add flour and dry ingredients. Make hickory nut size balls. Place on greased cookie sheet. With fork, make crisscross. Sprinkle sugar. Bake at 400° for 8 to 10 minutes. Makes 3 1/2 dozen.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tsp. drippings. Stir reserved drippings into cornflakes; set aside. In a bowl combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-inch pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes.
Grease and flour 9 or 8-inch round pans. In large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes, scraping bowl frequently, or 300 strokes by hand (batter is thick). With spoon, stir in apples, raisins and nuts. Spoon batter into pans. Bake at 350° for 45 minutes or until tester in center comes out clean. Cool in pans 10 minutes. Remove, cool and ice with Cream Cheese Icing.
Preheat oven to 400°. Split muffins in half and place in a shallow baking dish. Spoon spaghetti sauce onto muffins. Top each muffin with a slice of cheese. Trim cheese to the same size as muffin. Bake for 8 to 10 minutes or until cheese is browned slightly on the edges.
Grate cheese. Add Bisquick and sausage. Shape into balls. Bake at 400° for 10 to 12 minutes. May be frozen before baking. Thaw thoroughly and then bake.
Debone cooked chicken, cut in small pieces and set aside. Season with salt and pepper to taste. In large skillet, heat oil and saute onions over medium heat. Blend in cornstarch, water, soy sauce and black pepper. Let thicken slightly. Add bean sprouts, water chestnuts, bamboo shoots, garlic, mushrooms and chicken; simmer on low heat for about 10 minutes. Add celery; simmer 5 minutes longer. Celery should be crunchy. Serve over rice or noodles. Serves 6 to 8.
Skin the chicken parts. Hold pieces over dry or lightly greased skillet and sprinkle both sides generously with the soy sauce. Place in skillet. Cover tightly; cook at medium heat for approximately 15 minutes. Turn. Cover and cook 15 minutes longer. Remove lid; brown on both sides in own gravy.
Cook and drain sausage. In 9 x 13-inch pan, layer rolls, sausage, hash browns and cheese. Put eggs in bowl with salt and pepper. Beat with a fork and pour egg mixture over layered ingredients. Cook at 350° for 45 minutes.
Fill a large bowl with water and add the lemon juice. Core the apples but do not peel them. Cut them into chunks, put in water and juice. Drain and add to salad and celery. Stir together sour cream, yogurt, horseradish, salt and pepper to taste. Pour over salad and then add walnuts. Serves 4.
Mix butter, Crisco and sugar until smooth. Add eggs, one at a time, and mix well. Add flour, baking powder and salt alternately with milk. Add vanilla. Beat until smooth. Pour batter into three greased and floured cake pans. Bake at 350° for 30 minutes or until done.
In large bowl, mix cucumbers, onion and salt. Add 2 trays of ice cubes and let set for 2 hours. Drain and set aside. Do not rinse.
While macaroni cooks, saute onion in small amount of oil; add beef. Stir and brown. (Drain grease.) Mix all the soups with the hamburger; add the cooked macaroni and bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Serve with Parmesan cheese if desired.
Pour boiling water over gelatin; stir until dissolved. Stir in cranberry juice and cold water. Chill until slightly thickened. Shape cream cheese into 18 balls. Sprinkle sugar on strawberries; stir. Pour 1/3 cup thickened jello into mold; arrange cheese balls on top. Spoon strawberries over cream cheese balls. Pour remaining jello over strawberries. Chill until firm.
Preheat oven to 400°. Coat baking sheet with cooking spray. Combine honey and mustard. On floured surface, roll dough to 11 x 15-inches. Brush with mustard mixture. Layer 1/2 the ham, leaving 1-inch edge on 15-inch side. Fold in 6-inches toward the center. Fold over again to cover the filling. Pinch side seams. Brush with beaten egg. Bake at 400° for 25 to 30 minutes. Let stand for 10 minutes. Slice in 1-inch slices.
Cook shells in water, 2 tablespoons salt and 1 tablespoon olive oil for 15 minutes. Drain on waxed paper. Mix remaining ingredients and stuff shells.
Combine flour and powdered sugar in a medium bowl. Cut in butter with a pastry blender until crumbly. Press mixture evenly into a greased 13 x 9-inch pan. Bake at 350° for 15 minutes. Combine sweetened condensed milk and next 4 ingredients. Pour over prepared crust. Bake at 350° for 25 minutes or until golden. Cool and cut into squares. Yield: 4 dozen.
In large pan, mix mashed potatoes and 10x sugar; mix. Mixture will become watery before becoming thick; dust wax paper with 10x sugar and rolling pin with 10x sugar. Press mashed potato mix onto wax paper. Roll out with rolling pin. Spread with peanut butter, creamy or chunky, to desired thickness. Lifting paper at one end, roll into roll; wrap in wax paper and place in freezer. After 2 hours it can be cut with knife. Roll does not freeze so hard it cannot be cut without thawing.
Cook noodles (drain). Cook hamburg; stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green onion and green peppers in a casserole dish.
Cook butter, egg, sugar and dates until mushy. Let cool. Roll in crushed nuts and Rice Krispies.
Add boiling water to jello. Add cranberry sauce while the jello is still hot so it will dissolve. Then add remaining ingredients. Put into 3-quart (9 x 13-inch) casserole. Make at least 1 or 2 days ahead.
Cream oil, sugar and molasses together. Add slightly beaten eggs. Stir in meal and flour. Mix well. Pour in small Bundt pan or loaf pan and bake about 45 minutes at 350°.
Mix all ingredients well. Wet hands with cold water and form meat balls about the size of a quarter. Fry until well browned in deep fat or oil. Turn into a saucepan. Put 1 can undiluted cream of chicken or celery soup over them. Simmer, covered, for about 30 minutes. Soup will form delicious gravy.
Spread rice in long pan. Add salt and pepper. Chop up onion over rice. Place pork chops or chicken on top of rice. Spread mushroom soup on top of meat. Cover with foil and bake 45 minutes or until done.
Stir all ingredients together. Do not use beaters. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes. Test for doneness by inserting toothpick into cake. When toothpick is dry, cake is done. Frost with chocolate fudge frosting.
Pour into a 9-inch pie crust. Bake at 300° until a knife inserted in center comes out clean.
Place chicken in pan; add butter. Sprinkle with peppercorn. This should be in non-stick pan. Turn once in about 5 minutes. Remove chicken and keep warm. Add sherry or orange juice, whipping cream and tarragon leaves; stir until glaze is thick. Spoon sauce over chicken. Cook 25 minutes. Serves 4.
Mix flour, baking powder, salt and sugar in a large bowl. Cut in butter or margarine with pastry blender. Add caraway seeds, eggs, milk, light cream and raisins. Mix well. Spoon into well-greased iron skillet (10 1/2-inch size). Bake in preheated oven at 350° for 1 hour. Cool on rack before slicing.
Mix sugar, cinnamon, salt. Put layer of crumbs in greased baking dish. Cover with layer of apples. Sprinkle with sugar mixture. Continue until all ingredients are used. Have layer of crumbs on top. Pour melted fat over crumbs. Cover dish. Bake at 375° (moderate oven) 40 minutes. Remove cover the last 10 minute to brown the top. Yield: 4 servings.
Scald milk in top of double boiler. Add cornstarch, Equal and beaten egg yolks. Do not overcook. Let lightly thicken. Cool. Add flavoring. Cover with meringue. Bake until brown.
Preheat oven to 350°. Melt margarine in 13 x 9-inch baking pan. Sprinkle crumbs over melted margarine. Pour condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes until lightly browned. Cool and cut into bars. Makes 36 bars.
Combine all ingredients in buttered casserole, except potato chips. Sprinkle chips on top. Bake at 400° until brown, about 30 minutes.
Combine first 3 ingredients in bowl; mix well. Stir in remaining ingredients. Fill muffin cups 2/3 full. Bake at 400° for 15 to 18 minutes. Batter may be stored in refrigerator up to 8 weeks. Do not stir after refrigerated before baking.
Preheat oven at 350°. Prepare muffin cups as above. In bowl, mix first 5 ingredients; stir in oats and dried fruit. On wax paper, mix dry ingredients and stir into batter just until moistened. Bake for 20 to 25 minutes, until golden. Makes 12 muffins, 168 calories each.
In a large bowl, prepare a dressing of the oil, vinegar and sugar mixed together. Mix in the green beans, carrots, celery, green pepper and onion into dressing and keep the vegetables pressed down with a plate on top. Refrigerate overnight. Drain well before serving. Serves 8 to 10.
Layer potatoes in greased casserole dish. Heat soup and stir in cheese. Pour over potatoes. Bake about 1 hour in a 350° oven, testing for doneness with a fork.
Grease a 13 x 9 x 2-inch pan. In large saucepan over low heat, stir together first 3 ingredients. Stir constantly. Bring to boil and boil 3 minutes. Remove from heat; add cereal and toss to coat well. Press into pan and cool. Cut into squares.
In large skillet, melt butter over low flame; add garlic, chicken livers, onion and wine. Cook on smallest flame until livers are almost done. Add shrimp, mushrooms, salt and pepper. Finish cooking on high flame until shrimp are done (do not overcook), about 5 minutes. Add parsley and serve. Serves 4.
Melt butter in saucepan. Stir in onion and mushrooms; cook over low heat until soft. Remove mushrooms and onion. Stir in crab meat. Add the sherry; cook over low heat for 3 minutes (stir constantly). Add cream, mushrooms and onion; cook for 2 to 3 minutes. Stir in cooked pasta. Remove from heat.
Mix pretzels, 4 tablespoons sugar and butter. Spread in 9 x 13-inch pan. Bake at 400° for 6 minutes. Mix cream cheese, 1 cup sugar and Cool Whip. Spread on top of pretzel mixture. Place in refrigerator for 30 minutes.
Saute onion in 2 tablespoons olive oil. Add garlic, mushrooms and oregano. Cook over low heat 5 to 7 minutes. Combine spaghetti sauce with 3/4 jar of hot peppers and sauce in large baking dish. Add cooked onions and mushrooms. Cover and bake for 1 to 1 1/2 hours. Cook rigatoni for 15 minutes. Add to dish of sauce. Cover and let sit for 30 minutes. Add Parmesan cheese and heat to melt. Can be refrigerated/frozen and reheated. Can use fewer hot peppers.
Core cabbage; boil and remove leaves. Trim down thick ridge in center of leaf. Saute onion in butter. Bring rice to boil. Rinse. Mix ground meat, rice and onion. Add salt and pepper. Put sauerkraut in bottom of roaster. Put meat mixture in leaf to about 3/4-inch. Roll up. Put in layers with sauerkraut in between. Add diluted tomato soup. Bake 2 hours at 325°.
Cream margarine and sugar together. Add eggs, one at a time. Add flour gradually, then add milk, vanilla and salt. Bake in a tube pan at 325° for 70 minutes.
Cook in small amount of salted boiling water the celery, cut into 1-inch slices. Cook until crisp done (about 8 minutes). Drain. Add water chestnuts, drained cream of chicken soup and pimento. Pour into buttered casserole. Combine melted butter, almonds and bread crumbs. Sprinkle casserole. Bake for 35 minutes in a 350° oven.