HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak cabbage in cold salt water for 1 hour. Boil in sufficient salt water to cover until almost tender. Drain. Remove center, leaving 2 layers of leaves. Shred the portion of cabbage which was removed. Add ham, crumbs, onions, parsley, egg, cooking fat and salt and pepper. Pack lightly into cabbage shell. Tie leaves tightly to hold the stuffing in place. Place in roaster. Baste with oleo which has been combined with 1 cup water. Bake in slow oven (350°) for about 35 minutes. Makes 6 servings.
Combine cake mix, Cool Whip and egg; mix well. Drop by spoonfuls into sugar. Put balls on ungreased cookie sheet and bake at 350° for 10 to 12 minutes.
Saute onions and ground beef. Add other ingredients and cook slowly for 15 minutes. Serve with noodles or cooked rice.
Melt cheese in a double boiler and add tomatoes. Mix together. Serve with tortilla chips, corn chips or crackers.
Drain salmon; remove skin and bones. Blend together cream cheese, lemon juice, onion, horseradish, salt, Worcestershire sauce, pepper and liquid smoke. Add salmon. Shape into a ball. Cover with topping. Chill.
Bring syrup and sugar to a boil. Remove from heat and add jello, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 1/2-inch balls. Makes 4 dozen.
Blend the first 4 ingredients in blender and pour into a pie pan. Gently put in the cheese and meat. Bake at 350° for 45 minutes until lightly browned and knife inserted in center comes out clean.
Cream Crisco and sugar. Add eggs, one at a time, beating often after each addition. Add buttermilk, vanilla and flour in a large mixing bowl. Beat at medium speed until blended. Pour into a greased and floured tube pan. Bake 1 hour at 350°.
In medium skillet cook onion & garlic until soft, about 5 minutes. Stir in salsa & shredded pork. Heat for 10-15 minutes or until pork is thoroughly heated. Heat tortillas according to pkg. directions; keep heated tortillas covered until ready to use. Divide pork mixture onto tortillas. Top with shredded lettuce, chopped tomatoes, cheese and sour cream, if desired.
Brown hamburger meat with onion and bell pepper. Mix rice, water, soup, salt, pepper and bouillon cubes. Add hamburger mixture. Cook until rice is done at 350°.
Mix cornstarch, sugar and water and cook together until clear, then set aside. Add a bit of salt to egg whites and whip until foamy or standing in peaks at which time you add the mixture of cornstarch, slowly. Continue beating until creamy, then add sugar gradually beating again until creamy. Pile on pie and seal all edges. Bake 30 minutes at 325° or until golden brown. Does not weep or get watery.
Saute onion and garlic in olive oil. Add whole tomatoes, crushed, tomato paste, water, sugar and all the spices. Form ground beef into 1-inch balls and add to sauce. Simmer slow about 2 hours, stirring occasionally. Serve meatball sauce over hot spaghetti. Sprinkle with grated Parmesan cheese, if desired. Leftover sauce may be refrigerated for 2 days.
Mash bananas. Add cereal and chocolate mix. Mix well and add peanut butter. Mix and shape into a bar. Put in freezer for a little while before eating. Makes 1 bar. Double recipe for 2 bars.
Brown hamburger and fry bacon. Add everything together and bake at 350° for 45 to 50 minutes.
Preheat the oven to 350°. In large bowl, stir together the cheese, sour, sour cream, milk and onions. Set the soup mixture aside. Crush corn flakes into coarse crumbs. Coarsely shred the potatoes. Immediately stir the potatoes into the soup mixture to prevent browning. Spray oblong pan with no-stick spray. Transfer the potato mixture to the baking dish. Top with corn flakes. Bake 1 hour or until the potatoes are tender.
Combine all ingredients and pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 40 minutes.
Mix all ingredients together and just before serving add mayonnaise (just enough to blend the ingredients to preferred consistency). Sprinkle bacon bits on top (optional).
Stir juice from 1/2 lemon and 2 tablespoons of oil into a large pot of salted, boiling water. Add artichokes and boil for 5 minutes or until almost tender. Remove artichokes and cool under cold running water. Reserve artichoke cooking water. Peel outer leaves from 8 artichokes down to tenderest part (leave 4 artichokes with leaves intact); cut off stem. Cut peeled artichokes into bite size pieces (about 1 1/2 inches long); set aside.
Combine egg yolks, 1/2 cup sugar, orange juice, orange rind and lemon extract; beat until mixture is thick and lemon colored. Beat whites until frothy. Add 1/2 cup sugar; beat until rounded peaks form. Spread yolk mixture over egg whites; fold together. Fold in cake flour, sifting 1/4 cup at a time. Turn into 2 (9-inch) pans. Bake at 350° for 30 to 35 minutes. Cool; invert, then loosen with spatula.
Brown ground beef in 1 teaspoon oil. In a separate pan, brown onion in 1 teaspoon oil. When onion is browned, add vinegar, sugar, salt, pepper, chili powder and garlic powder. Stir well. Drain and mash 1 quart of tomatoes and add to mixture along with beef and beans. Simmer on low heat for 20 to 30 minutes, stirring occasionally. Serves 6 to 8.
Grease large muffin tin (Texas size). Combine corn meal, flour and baking powder; set aside. Whisk together eggs, sour cream, oil, mustard and chives. Stir in ham and cheese. Mix in dry ingredients just until moistened. Bake at 350° until golden. Remove while hot! Yields 6 large muffins!
Mix sugar and flour, then mix in milk and eggs. Beat well and cook until thick. Add butter and vanilla last. Pour into baked pie shells and top with meringue.
Top each tomato with last 4 ingredients and bake at 350° for 20 minutes, then 10 minutes at 400°.
Mix together everything except dressing mix. Pour into buttered casserole dish. Top with dressing. Bake at 350° for 30 minutes.
Sift together the flour, salt, soda, baking powder and sugar. Pour in dissolved yeast. Work in Crisco with pastry knife or 2 knives. Mix in buttermilk. Pour batter onto floured surface. Roll 1/2 inch thick; cut into circles. Fold circles in half and put on baking sheet. Bake at 400° until brown.
This recipe makes 60 waffles. If you want only 30, just cut recipe in half. The batter should be smooth and about the consistency of thick cream. Heat the waffle iron by dipping it into heated Crisco Shortening for about 10 seconds. Remove it and dip it into the batter, absolutely to the top. Then dip into pan containing enough Crisco to cover the top of the iron. As soon as batter starts to expand from the iron, gradually lift it up until waffle drops off by itself. If batter sticks to waffle iron and browns too rapidly, this shows that the Crisco is too hot.
Mix sugar, cream of tartar and water. Let come to boil. Drop in Ritz crackers. Add cinnamon to taste. Cook 1 more minute. Pour in unbaked pie shell. Cook until pie shell is done. Can't tell it from apple pie.
Combine first 5 ingredients; beat 5 minutes. Add baking powder 1/2 cup flour and vanilla. Fold in beaten egg whites. Add 1/2 cup sugar melted to which has been added boiling water and cooked to a syrup. Fold in slowly. Bake in 2 layers in 350° oven. Frost with caramel or favorite frosting.
Cook macaroni and drain. In pot, add small amount of milk and cheese. Add macaroni to cheese and milk. Heat through until cheese is melted. Season to taste.
In skillet, brown hot dogs and cook onions in butter until tender. Add remaining ingredients. Heat; stir occasionally. Makes 5 cups.
Bring apricot nectar to a boil. Remove from heat and add gelatin, stirring until dissolved. Cool to room temperature, then add apricots, buttermilk and preserves. Stir in Cool Whip and chill.
Peel, core and chop tomatoes. In heavy pot bring to a boil and simmer 10 minutes, stirring occasionally. Measure tomato mix, you need 3 cups. Put in large pot and add lemon juice, lemon rind and sugar. Mix well; bring to a full boil over high heat. Then boil 1 minute, stirring constantly. Remove from heat and stir in Certo immediately. Skim off foam with metal spoon. Continue stirring and skimming about 5 minutes. Cool slightly. Ladle in sterilized jars and seal at once with paraffin. Makes 29 medium jars.
Mix gelatin and cream cheese together. Add boiling water. Blend with rotary mixer. Chill until thickened. Beat pears with rotary beater. Add pears and nuts to gelatin mixture. Chill again and serve on lettuce leaves.
Mix sugar, milk, cocoa and butter together and let boil hard for 1 minute. Remove from heat and add oats, peanut butter and vanilla. Blend and drop by spoonfuls onto waxed paper to set.
Pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in sugar, orange juice, lemonade, pineapple juice and water. Chill and serve over ice. "Great beverage for tailgate parties!"
Remove wing tips from chicken; discard. Cut each wing at joint to make 2 sections. Set aside.
To roast peppers: Cut peppers into quarters and core. Place peppers under broiler in oven and let them blacken. Take them out and put into sealed paper bag for 2 to 3 minutes. They will be ready to peel easily. Dredge chicken in flour mixed with salt and pepper. Saute garlic in oil until browned, then remove. Fry chicken in garlic oil, turning to brown on all sides. After frying chicken for 20 minutes, add wine, basil, salt and pepper to taste. Cover and simmer 10 minutes. Add peppers and heat for 5 to 10 minutes more.
Break up pound cake and place in large glass bowl. Prepare Jell-O as package directs, using reserved juice and sherry in place of cold water. Pour Jell-O over pound cake. Add strawberries. Refrigerate and allow to set, preferably overnight. Prepare dessert mix as package directs and pour over Jell-O-pound cake mix. Refrigerate and allow to set. Whip cream and top dessert.
Drain beans and cover with fresh water. Cook until tender. Cool beans and drain. Combine beans, corn, green and red peppers, jalapeno peppers and onions and parsley. Add olive oil and lime juice. Serve on lettuce leaves, if desired.
In blender or food processor combine avocados, onion, peppers, garlic, lime juice and salt. Blend until nearly smooth. Transfer mixture to a bowl. Cover and chill for up to 24 hours. Makes 1 3/4 cups.
Wash and core hot peppers. Mix sausage and stuff each pepper. Lay peppers in baking dish. Pour enough spaghetti sauce to cover each pepper. Add cheeses to cover peppers. Cover with tinfoil and bake approximately 45 to 50 minutes at 350°.
Blend together all ingredients. Pour into a greased and floured tube pan. Bake at 350° for 50 to 60 minutes.
Saute onions until tender, then add all remaining ingredients, except flour and water. Cover and simmer 30 minutes. Thicken with flour, mixed to smooth paste with the water. Remove bay leaf and cloves.
In large skillet, melt 2 tablespoons butter and brown chicken pieces over medium heat. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add onion; continue cooking, stirring occasionally, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer about 15 minutes. Gently stir in chicken and simmer until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve.
Mix flour, baking powder, salt and sugar in a bowl. Pour oil, eggs, vanilla and pre-melted chocolate in center. Stir together; stir in chips. Pour into a greased 8-inch pan. Bake at 350° for 30 to 35 minutes.
Cut hot dogs into 3 pieces. Cut bacon into 3 pieces. Wrap bacon around hot dog and secure with toothpick. Sprinkle brown sugar on each layer as you place them in a casserole pan. Bake for no more than 25 to 30 minutes at 350°. Share and enjoy. Yields 10 servings.
Saute onions and garlic in oil. Mix together with cooked, chopped spinach and beaten eggs. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Boil sweet potatoes until soft. Peel skin and put in mixer bowl. Mash with potato masher. Add butter, salt, pepper and cinnamon. Mix until fluffy. Put in souffle dish. Place marshmallows on top and heat at 250° for 25 to 30 minutes. Turn heat up last 5 minutes to brown marshmallows.
Brown meat slowly; drain off excess fat. Add bay leaf, garlic, basil, salt, mushrooms, tomatoes and tomato paste to meat and simmer for 30 minutes, uncovered, stirring occasionally.
Heat oven to 350°. Grease bottom and sides of 10 x 10 x 2-inch ceramic baking dish. Spread the chocolate chips evenly over the bottom of the dish. Pour the chocolate syrup over the chocolate chips. Combine hot water, oil and egg in a mixing bowl. Add brownie mix and cinnamon. Beat 50 strokes by hand. Spread over chips and syrup. Bake at 350° for 45 minutes. Servings must be spooned out because product is too rich and gooey to slice. Serve either cool or warm with a scoop of vanilla ice cream.
Note: The quantities for the vegetables do not have to be exact. Vegetable quantities can be according to one's own taste.
Mix cake mix, 1 stick melted margarine and egg together. Cook in sheet pan at 350° for 15 minutes. Remove from oven and top with marshmallows. Return to oven until melted.
Soak peas in water overnight. Drain peas and place in large saucepan. Add enough water to cover peas. Bring to a boil; reduce to simmer and cook 40 minutes over medium heat. Drain water from peas. Pour Italian dressing over peas; add remaining ingredients except chips and cool. Refrigerate 24 hours before serving. Serve at room temperature with tortilla chips. Yields 7 cups.
Put peach slices in a jar and add enough peach syrup to cover peaches. Add rum extract to peaches and stir gently to blend. Cover jar and refrigerate 24-48 hours. Combine sour cream and brown sugar. Drain peaches and spoon into serving dishes. Spoon sweetened sour cream over peaches and top with nuts. Serves 4.
Scald 1 1/2 cups milk. Mix cornmeal with remaining cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir in eggs. Pour into 1-quart greased baking dish; bake at 350° for about 35 minutes, or until lightly browned and set. Serve immediately. Yields 6 servings.
Put ingredients in order given into bread baker (1 or 1 1/2 pound loaf size). Save the single yolk for glaze. Set bread baker on dough cycle. When cycle is complete, shape dough.
Mix together mayonnaise, lemon juice and curry powder. Layer the broccoli and chicken. Pour sauce over the broccoli and chicken. Sprinkle cheese over that. Put bread crumbs over all and pour margarine overall. Bake at 350° for 45 minutes.
Put all ingredients in a small saucepan. Stir well and bring to a boil. Remove from heat and add 1/4 to 1/2 cup butter. Stir into mixture. The dressing gets thicker as it cools. Makes about 1/2 pint of dressing. Excellent for potato salad.
Prepare and bake cake according to package directions for 10 x 15-inch pan. Bring 1 cup evaporated milk and 1 cup sugar to boil in saucepan. Stir in marshmallows until melted. Add coconut. Pour mixture over warm cake. Bring 1/2 cup evaporated milk and 1 1/2 cups sugar to a boil. Stir in margarine and chocolate chips until melted. Add almonds. Pour over coconut layer evenly. Enjoy!!!
In saucepan, combine all ingredients, except noodles. Simmer, covered, 30 minutes. Remove chicken. Trim meat from bones. Add to soup. Stir in noodles. Simmer, covered, 15 minutes.
Soften yeast in 1/2 cup of the warm milk. Mix remaining milk, sugar, salt and cardamon; add softened yeast and mix well. Add beaten eggs and melted butter and mix well. Add flour, a little at a time and beat after each addition. Add floured fruit. Knead dough on a floured board. Place in a large greased bowl and grease top of dough. Let rise to double in volume. Punch down and let rise a second time.
Soften cheese. Stir in pineapple, 1 cup of nuts and other ingredients. Chill. Roll into ball and cover with the rest of the nuts. Serve chilled.
Cook squash and onions until tender. Drain well. Mash and mix with bread crumbs, eggs, salt and pepper. Form into balls and roll in corn meal. Deep fry in oil until brown.
Thaw spinach well and squeeze out water. Stir in sour cream, mayonnaise, chopped onion, chestnuts and the soup mix. Refrigerate. Serve with crackers.
Cook lima beans until tender and mash. Add rest of ingredients and mix well. Form the mixture into a loaf and bake 1/2 hour at 350°. This recipe makes 6 servings.
Mix shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt and stir into shortening mixture. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake at 400° for about 8 minutes, until lightly browned, but still soft. These cookies puff up at first, then flatten out with wrinkled tops. Makes 5 dozen.
Spray glass baking dish with Pam. Layer ingredients. Layer squash, onion, saltines and cheese to make about 2 layers. Mix together milk, eggs, salt and pepper. Pour over layers. Bake at 350° until brown on top.
Dissolve jello in 1 1/2 cups hot water. Cook cranberries in 1/2 cup water until popped open. Combine jello, sugar, cranberries and pecans. Pour into mold or 1 1/2-quart Pyrex dish. Put in refrigerator until set.
Combine all ingredients and mix well. Pour into greased 9 x 13-inch pan. If desired, sprinkle 3/4 cup nuts on top. Bake at 350° for 45 minutes.
Blend ingredients together and chill for 1 hour. Serve with poultry or grilled fish.
Mix dry ingredients in large mixing bowl. Add oil, egg and lukewarm water; mix well. Cover and set in a warm place for about 2 hours. Pour into a well-greased, high sided pan and allow to rise for 1 hour. Bake in 350° oven until golden brown. Yield: 8 servings.
Mix all together and cook on High in microwave 2 1/2 to 3 1/2 minutes. Cover and let stand. Serve on ham.
Heat butter and water together to boiling. Remove from heat. Mix flour to form a ball. Add eggs and mix with a beater until smooth. Spread this in a greased 9 x 13-inch pan. Bake for 25 minutes at 400°. Cool completely.
Sift together dry ingredients; add well beaten eggs and milk. Stir as little as possible. Drop by spoonfuls into hot oil. Fry until golden brown.
Combine squash and water in saucepan. Bring to a boil; cover. Reduce heat and simmer 10 minutes or until squash is tender. Drain well and mash; set aside.
Cook potatoes until tender. Drain and mash with butter and milk. Add seasonings and mix well. Serve.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into batter. Line a greased 15 x 10 x 1-inch jelly roll pan with waxed paper and grease the paper. Spread batter evenly in pan. Sprinkle with walnuts. Bake in preheated 375° oven for 12 to 15 minutes, until cake tests done when toothpick is inserted. Turn onto towel which has been sprinkled with confectioners sugar. Remove paper. Starting at narrow end, roll up cake and towel together. Cool; unroll. Spread with cream cheese filling; roll up again. Chill or freeze, wrapped in foil, until ready to use. Cut in slices.
Combine cornbread mix, egg and milk. Cook until done. Cut up tomatoes, pepper, onion and bacon. Combine in big bowl. Add crumbled cornbread, mayonnaise and pickles (I substitute sweet pickle relish). Put in refrigerator. Better if it sets awhile.
Cook spinach as directed; drain well. Combine all ingredients. Roll into walnut-sized balls. Freeze. Place on cookie sheet and bake at 350° for 15 minutes. Makes about 40 spinach balls. Serve with breakfast or brunch or as hors d'oeuvres.
Let cream cheese get to room temperature, then mix salad dressing and cream cheese together well. Spread a thin amount of mixture into each slice of ham. Place 5 olives in a straight line lengthwise on narrow end of ham slices. Very carefully begin to roll ham over the olives. Roll as tightly as possible. Refrigerate 3 to 5 hours before slicing using a very sharp knife. Make each appetizer, about 1/4-inch thick.
Soak beans for several hours or overnight. Cover with water; cook with ham bone, onion, bell pepper, celery, garlic, salt and pepper. Cook beans until tender, then add sausage that has been fried and drained. Cook beans until done.
Mix chocolate syrup and chocolate chips in medium glass bowl. Microwave on High for 45 seconds or until hot; stir until smooth. Reserve 1/4 cup mixture. Combine remaining chocolate mixture with cereal in bowl, stirring to coat well. Press over bottom and side of buttered 8-inch pie plate with back of spoon. Freeze for 15 to 20 minutes or until firm. Mix reserved chocolate mixture with sour cream in bowl. Spoon half the ice cream into pie shell. Drizzle with half the sour cream mixture. Repeat layers. Freeze until serving time. Makes about 6 servings.
Wash pickles. Place in brine (strong enough to hold up an egg) and leave for 5 days. Remove from brine. Wash and slice pickles 1/4-inch thick. Cover with water and alum. Let stand overnight.
Cream together shortening and sugar. Add eggs. Mix well. Add flour and lemon flavoring and knead. Roll out and cut. Bake at 350° until golden.
Wash and clean raw vegetables. Put in large kettle covered with water 3/4 full. Cook until tender. Saute meat and onion until onion is tender. Drain off excess fat. Add to cooked vegetables. Add remaining ingredients. Add about half jar of beef soup base. Simmer 1/2 to 1 hour.
Fry bacon until crisp in large skillet. Remove bacon to drain on paper towel. Saute onions in hot bacon grease for about 3 minutes. Add sliced okra and cook, stirring occasionally, until most of the ropiness is gone, 10 minutes. Add tomatoes, salt and pepper. Cover and simmer for about 45 minutes. If necessary, add a little tomato juice or water while simmering. Ten minutes before done, crumble bacon into mixture and finish cooking, covered. Sprinkle with parsley.
Boil noodles. Drain and cool. Mix oil, lemon juice and m.s.g. in a jar. Refrigerate for 2 hours. Mix vegetables, noodles, marinade and mayo. Refrigerate and serve.
Mix all ingredients. Drop on cookie sheet and cook 8 to 10 minutes at 375°.
Brown onion in butter. Beat eggs with spices. Add oatmeal and Melba toast and stir. Add meat; mix well. Make meatballs and brown in skillet. Put meatballs into large saucepan and cook in water (slightly over top of meatballs) for 1 1/2 to 2 hours. Serve with gravy, noodles or rice.
Mix both ingredients in food processor or blender until smooth. Serve with Dutch-style pretzels, Pinah's garlic chips or breadsticks.
Combine all ingredients in a dutch oven or other oven-proof pan. There is no need to brown the meat. Bake in a 350° oven for 4 - 4-1/2 hours, covered. DO NOT OPEN THE LID DURING COOKING TIME.
Blend together dates, walnuts and peanut butter. Shape into small balls about 1-inch diameter. Make a thin icing with the confectioners sugar and cream. Roll ball in icing and then in flaked coconut. Let stand until the icing is set. May be served after chilling or place in covered dish and stored in the refrigerator.
Place wings in a single layer in baking pan. Combine vinegar, sugar, catsup, flour, celery salt, cloves and mustard in a saucepan and bring to a boil; simmer until smooth. Pour over wings. Bake at 350° for one hour. Cover with tinfoil first 20 minutes.
Brown hamburger with onions. Combine all ingredients into large casserole dish. Bake at 350° for 1 hour.
Cream sugar and oil. Add eggs. Then add flour, vanilla, apples and nuts. Mix together. Pour into greased tube pan. Bake at 350° for 1 hour and 30 minutes.
Brown sausage and crumble. Butter slices of bread and cube. Grate sharp cheese. Beat eggs well. Grease a 9 x 13-inch baking dish. Line bottom with bread cubes. Sprinkle sausage over the bread. Combine remaining ingredients. Mix well and pour over sausage. Cover and chill for 8 hours. Bake at 350° for 40 to 50 minutes. Uncover the last few minutes for browning.
Cut apples in half, leaving hole in center. Place in glass baking dish, hole side up. Make sauce by mixing together the sugars, flour, butter and vanilla. Add enough water to make a thick paste. Pour over apples. Bake at 350° until apples are tender. Baste.