HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle corn flakes over bottom of casserole dish. Cut up cabbage and place on top of corn flakes to the rim of the dish. Blend milk, mayonnaise and celery soup with wire whisk. Pour over the cabbage. Sprinkle grated cheese over top of the cabbage, then more crushed corn flakes over cheese. Pour melted margarine over all. Place in oven and bake for 30 minutes at 350°.
Place washed and cleaned strawberries in pie shell. Cook Junket according to package directions for pie filling. Take off heat. Add strawberry jello; mix well. Pour over strawberries in pie shell. Refrigerate until set. Serve with Cool Whip.
In small bowl, stir together flour, baking powder, soda and salt. In large bowl, beat together margarine and peanut butter; beat in egg, orange rind and vanilla. Add flour mixture; beat well. Cover and refrigerate 1 hour. Shape dough into 1 inch balls. Roll in sugar. Place on cookie sheet 2 inches apart. Flatten with sugared fork. Bake at 350° about 11 minutes or until lightly browned. Makes 3 dozen.
Cook broccoli over low heat and drain. Mix cheese, soup and pepper. Add broccoli; cook over low heat for 1 more minute. Add almonds and mushrooms. Stir. Keep in fondue pot or chafing dish. Dip with Fritos. Serves 6 to 8.
Sprinkle meat with tenderizer and set aside. Melt butter; add sesame seed and brown slightly. Add coffee, soy sauce, Worcestershire, vinegar and onion. Pour over roast and let stand at room temperature for at least 12 hours. Turn meat often. Remove from marinade and grill, basting frequently with marinade. Can use other cuts of meat.
Preheat oven to 350 degrees. Heat oil in skillet (1/4 inch deep). Put tortilla in oil until it starts to puff and immediately turn tortilla over. Take out and drain on paper towel. Repeat with all tortillas. Put grated cheese on each tortilla and roll up. Place in 9 x 13 inch baking dish. Cover with chili and top with more grated cheese. Bake for 30 minutes or until cheese is bubbly. Tortillas can be filled with additional toppings such as onions, seasoned ground beef, chicken, etc.
Mix together cake mix, flour, gelatin, eggs and water. Beat at medium speed for 2 minutes. Add strawberries, including juice to mixture. Beat 1 minute. Add oil and beat 1 more minute. Pour into 2 greased and floured 9-inch layer pans or one 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool on rack 10 minutes. Remove from pans and continue cooling on rack.
Preheat oven to 350°. In large bowl, combine flour, butter, confectioners sugar and vanilla. Blend thoroughly. Using 1 teaspoon dough for each cookie, shape with hands into 2-inch logs. Place 1/2-inch apart on ungreased cookie sheet. Bake for 13 minutes. Cool thoroughly.
Cream together butter, sugar and eggs. Stir in pineapple and milk. Add cubed bread (fold in). Let stand 20 minutes. Bake at 350°, covered, 1/2 hour and uncovered, 1/2 hour.
In a medium bowl, mix together dates, baking soda and boiling water; set aside and let cool. Sift flour and salt together in another bowl. Cream together butter, sugar and eggs; add date mixture after it has cooled, then gradually add flour/salt mixture, scraping bowl often. Add vanilla and mix in nuts. Pour batter into 2 greased and floured loaf pans or 6 small pans (fill pans about halfway). Bake at 350° for 1 hour. Small loaves will bake in less time, about 40 minutes. Remove loaves from pans and cool completely on wire racks.
Cream butter and sugar. Add sifted ingredients. Add milk and eggs. Mix well. Roll out with 1 additional cup flour. Working it into the dough, gradually roll about 1/4-inch thick. Cut cookies. Bake at 400° for 8 to 12 minutes.
Take round steak and onions, brown it. Add beans, ravioli and cheese. Cook slowly on top of stove, about 30 minutes. Serve with French bread with grated cheese on top.
Combine first 5 ingredients in a heavy saucepan. Bring to a full boil, stirring constantly. Continue to boil over moderate heat for 5 minutes. Stir constantly while boiling, then remove from heat. Add chocolate chips or morsels and vanilla. Stir until mixture is smooth. Stir in chopped nuts. Pour into 8-inch square pan that has been lined with foil. Chill until firm.
Combine eggs, sugar, Karo, butter, vanilla and salt. Put pecans in bottom of pie shell and pour mixture over them. Bake 10 minutes at 400°, then at 325° until knife inserted in center comes out clean (about 35 to 40 minutes).
Boil together last 6 ingredients. Pour over cukes and onions. Let cool. Put in large container with lid. Keep in refrigerator until used. (Will keep up to a year if they last that long.)
Mix all ingredients together except lettuce. Pour dressing over all and let set overnight in refrigerator. Next day, add lettuce.
Bring sugar, cream and butter to a boil. Boil 6 minutes. Add vanilla. Beat until creamy and of spreading consistency. Spread on cooled cake.
Cook beef and onions in large saucepan until lightly browned; drain off fat. Add remaining ingredients, except cheese. Simmer for about 40 minutes, adding tomato juice or water if moisture evaporates. Add cheese; cook until melted. Serve hot.
Cream butter, sugar and cream cheese together. Mix milk, instant pudding and whipped topping. Combine both mixtures together.
Mix cheese, flour and butter together and add enough water to make a pie-like dough. Take small amounts of dough, about the size of a walnut and form around an olive. Bake at 400° for 15 minutes. May be frozen and kept indefinitely before cooking.
Mix shortening, brown sugar and eggs. Add flour, soda and salt. Then add fruits: cherries and dates, then pecans. Chill at least one hour. Drop by teaspoon 2 inches apart on greased cookie sheet. Bake in 400° oven until lightly browned.
Combine first five ingredients and blend thoroughly. Add seasonings and mold into patties. Dip in egg and bread crumbs; fry in deep fat at 350° until browned. Serve with cold tartar sauce.
Partially cook chicken. If using fresh vegetables, partially cook also. If using frozen bag of vegetables, just thaw. Cook noodles. Place chicken in bottom of a 12 x 8-inch baking dish. Top with margarine. Top alternately, noodles, vegetables and soup (set aside 1 can of soup to mix with some cheese), ending up with vegetables on top. Top with 1 can of soup mixed with cheese. Bake at 350° for 30 minutes.
In a skillet over medium heat, saute onion in butter until tender. Add ham; cook and stir until heated through. Sprinkle with flour and stir for 1 minute. Reduce heat to low, gradually stir in sour cream. Add the mushrooms, cook and stir until thickened, about 2 to 3 minutes. Serve over noodles. Garnish with parsley, if desired. Yield: 6 servings.
Fill large pot half full of salted water. Core cabbage and place in water to boil. Keep turning cabbage every 10 minutes until leaves appear wilted and falling off and center of head seems done or soft. Drain. Pull leaves off and trim thick center vein from each cabbage leaf. Set cabbage leaves aside to cool. Add water to the rice in a separate bowl. Set aside. In another bowl, add beef, onions, salt, pepper, paprika and eggs. Drain rice and add to beef mixture. Mix thoroughly. Place 1 large tablespoon of meat mixture into each cabbage leaf. Roll up and tuck both ends in to make a neat roll. Rinse sauerkraut in strainer with cold water and let drain. Place cabbage rolls in a Dutch oven close together in layers. Pour tomatoes, sauce, sauerkraut and kolbasz on top. Add enough water to cover. Cover the pot and let cook 2 hours or until tested as done.
Cream butter and sugar; add vanilla. Sift flour and salt; add to mixture. Add nuts. Chill dough. Shape into balls on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes. Cook until set, not brown. Roll in xxx sugar while hot.
Drain pineapple; reserve 1/2 cup of syrup. Mix pineapple, reserved syrup, 1/3 cup of sugar and cornstarch. Cook, stirring, until it boils and thickens. Remove from heat; add lemon peel. Cool. In mixing bowl, beat cream cheese and 1/2 cup of sugar. Add eggs, milk and vanilla; blend thoroughly. Spoon pineapple mixture into pie shell. Pour cream cheese mixture on top. Bake pie on cookie sheet in a 400° oven for 10 minutes. Reduce heat to 325° and bake 50 minutes longer. Cool, then refrigerate.
Saute onion and garlic in butter. Remove garlic. Stir in flour, clam juice, salt, pepper and parsley. Simmer 10 minutes. Add clams and heat. Combine sauce with pasta. Grate Parmesan cheese and toss to coat noodles. Garnish with fresh parsley and cheese sprinkled on top.
Mix chicken, onion, chiles, milk and soups. Put 2 to 4 Tbsp. chicken broth into bottom of casserole, then layer tortillas, chicken mixture and cheese, using half each time until cheese finishes on top. Cover, refrigerate at least 24 hours. Bake 1 hour at 300°.
Mix Crisco oil with sugar. Add remaining ingredients. Mix well. Bake in greased tube pan at 350° for 1 hour.
Combine first 5 ingredients. Dip chicken pieces in oil. Roll in crumb mixture. Bake on foil lined cookie sheet at 350° for 1 hour.
Cook egg yolks, juice of lemon, and salt in double boiler; cool. Mix remaining ingredients. Add to egg yolk mixture. Let stand for 1 hour or longer before serving.
Preheat oven to 350°. Drain tomatoes, reserving oil. Finely snip tomatoes. In bowl, combine tomatoes, cheese, rosemary, pepper, 2 teaspoons of the reserved oil, and the water. Set aside. Unroll pizza dough. On floured surface roll dough into a 10 x 8 inch rectangle. Spread tomato mixture crosswise over half the dough. Fold the plan half of dough over filling and press lightly. Cut folded dough lengthwise into ten 1/2 inch strips. Twist each strip two or three times and place 1 inch apart on a lightly grease baking sheet. Bake 12 - 15 minutes or until golden brown.
Mix beef, cream cheese, onion, tomato sauce and eggs. Add just enough bread crumbs to absorb excess moisture. Mix well. Add celery, seasoning and vegetables. Cook until firm or slightly well browned at 350°.
Stir together and bake at 375° for 10 to 12 minutes. Makes 4 to 5 dozen cookies.
Soften gelatine in cold water. Combine Sugar Twin, flour, salt and milk. Cool until thick. Add softened gelatine, stirring until dissolved. Add vanilla and almond extract. Chill. Whip Dream Whip and fold in gelatine mixture. Beat egg whites until stiff and fold them into the mixture carefully. Fold in coconut. Chill until firm. Garnish with coconut and gumdrops.
Thaw potatoes; combine with butter and other ingredients. Put bread crumbs on top. Bake 1 1/2 hours at 350°.
Mix sugar, Karo, butter and milk. Bring to a boil (soft ball stage). Add dates. Take from fire and beat until creamy. When cool, add vanilla and nuts. Beat until real stiff. Turn out on cloth rung out of water and roll. Cut into pieces and enjoy.
Grease 12 muffin cups. Combine dry ingredients; cut in oleo. Stir in milk. Drop in muffin cups. Bake at 400° for 20 minutes.
In a 6-quart	Dutch oven, melt butter over low heat. Add soy sauce, seasoned salt, Worcestershire sauce and garlic salt; stir. Add	noodles, pretzels, wheat and rice squares, pecans and cashews; mix well. Heat, covered, over low heat for	15 minutes; stir occasionally. Remove cover; heat an additional 15 minutes to crisp tidbits. Serve warm or cooled. Makes 10 cups of tidbits.
Take one child (any age), mix well with unconditional love, endless patience, interest and guidance. Glaze with courage and lots of self-esteem. Sprinkle with fun and laughter. Continue to stir these ingredients until the child is fully raised and there will be enough love and goodness to serve the entire world.
Cream sugar and oil. Add buttermilk, soda and nuts. Mix well. Add eggs and bananas. Mix. Add flour, baking powder and nuts. Mix well. Spray loaf pan with Pam. Can use 5 small loaf pans. Bake at 350° for 35 minutes or until done.
Serve with the following condiments: chopped peanuts, bacon (crumbled), chopped eggs, green onions, raisins, coconut and chutney. Serve with Herb Bread.
Brown meat, drain, add salt, onion, pimento, mushrooms, celery, green pepper, soy sauce, water and mushroom soup. Mix well. Cover tightly and cook until vegetables are tender. Combine noodles and sour cream with ground meat and vegetables. Pour into a greased 2 1/2 qt. casserole dish. Top with almonds. Bake at 325° for 30 minutes until hot and bubbly.
Cream sugar and butter. Add eggs; mix well. In another bowl, combine buttermilk and jam. In a third bowl, combine all dry ingredients. Add alternately with combined dry ingredients to the creamed mixture. Once all ingredients are mixed well, add nuts, apple and raisins. Mix well. Bake in 3 greased 9 inch cake pans at 350° for 30 minutes. Very good with homemade caramel icing.
In 2 tablespoons olive oil, brown meat, onion and garlic. Add the rest of the ingredients, except corn chips. Heat to boiling. Stir in chips; remove from heat and cool. Put in a casserole and top with 1 1/2 cups grated American cheese. Bake at 350° for 1 hour. Serves 8.
Boil first 4 ingredients 2 minutes. Add peanut butter. Mix well; add oats and vanilla. Drop from spoon on wax paper.
Pour first 4 ingredients into a 50-cup percolator; stir until sugar is dissolved. Place next 3 ingredients in percolator basket. Percolate as for coffee. Serve hot.
Preheat oven to 325°. Shake flour in Reynolds Brown-in-Bag regular size 10 x 16-inch bag (or large). Place in 12 x 8 x 2-inch baking dish. Season roast with ginger, salt and garlic powder. Quarter pineapple slices. Secure to roast with toothpicks. Combine reserved syrup and soy sauce in bag and turn bag to mix. Place roast in bag. Close with twist tie. Make 6 slits in top. Cook 1 1/2 to 2 hours. Makes 6 to 8 servings.
Make rice according to package directions; cool. Beat eggs together and scramble in a pan with a little oil, set aside in a dish. Heat approximately 3 tablespoons oil until hot in a large frying pan; add cooled rice* and stir until well coated with oil. Heat through. Add onions and scrambled eggs to rice; mix well. Add soy sauce and sugar to rice mixture and mix well. Heat through.
Mix dry ingredients in large bowl. Mix milk, strawberry juice, strawberries, egg whites and oil in bowl or blender. Combine with dry ingredients and mix. Line muffin cups and fill with batter. Bake 17 minutes. Makes 12 muffins.
Combine margarine and cream cheese. Add other ingredients, except nuts. Shape into ball. Roll in crushed nuts. Serve with crackers and celery sticks.
Mix gelatin using only half as much water. Blend oranges in blender. Mix all ingredients together and put in refrigerator to set. Garnish with orange slices and cherries.
Toss tomatoes with oil, sugar and herbs. Bake at 350° for 15 minutes. Toss green onions with tomato mixture. Use leftover in sauces and soups. Serve with toothpicks for relish tray.
Mix pudding with milk until smooth. Add vanilla and peanut butter, mixing until smooth. Pour into baked pie shell and top with whipped cream.
Beat eggs. Combine all together. Put in unbaked crust; bake at 325° for about 45 minutes.
Prepare shells according to directions; drain. In a small bowl, blend yogurt and orange juice. In a large bowl, combine the remaining ingredients. Add yogurt mixture; toss to coat. Cover. Chill thoroughly. Toss gently before serving. Refrigerate leftovers.
Mix first 2 ingredients and let stand for 20 minutes. Cream together next 3 ingredients and add oatmeal mixture, then add remaining ingredients. Mix well. Cook 30 minutes in 350° oven in loaf pan.
Mix dry ingredients. Cut in shortening until crumbly. Pat half of mixture into 9 x 13-inch pan.
Saute onions and celery. Add turkey, broth, soup, potatoes, salt and pepper. Simmer for 10 minutes. Serve over hot homemade biscuits.
Beat eggs and sugar. Add softened cream cheese and beat until smooth. Add lemon juice and vanilla. Place a vanilla wafer in bottom of paper lined muffin tins. Fill 2/3 full of cream cheese mixture. Bake at 350° for 10 to 15 minutes. They will look pale and sunken after cooling. When cool, remove paper liners. Top with a spoonful of pie filling.
Melt chips and oleo. Blend in sugar, eggs and nuts. Can add coconut to one or both, if desired. Pour into 2 unbaked pie shells. Place shield around edges. Bake at 350° approximately 40 minutes. Keep refrigerated.
Cook noodles in boiling salted water until tender. Drain and toss with butter. Saute onion and burger in oil. Add garlic salt, salt and mushroom soup; blend well. Combine noodles with burger mixture. Cover with buttered croutons.
Mix all ingredients except Stove Top. Pour into buttered baking dish. Cook Stove Top as directed. Put on top of mixture and bake 45 minutes at 350°.
Cook spaghetti until done. Add onion, tomato and Zesty Italian; stir well. Let set in refrigerator overnight. Sprinkle Mrs. Dash on top when served.
Crush the peppercorn, dice the tomatoes, mince the onion fine, dice the Serrano peppers, then add tomatoes, onion and Serranos and mash them together. Cut the lemons in fourths and squeeze the juice every once in a while. Mash the cilantro leaves in with it. Add salt and pepper for your taste.
Dissolve jello in 1 cup hot water. Whip with mixer until lighter color and frothy. Slowly beat in the pint of ice cream. (Let stand when you first start making this, so that it will soften just a little.) Add Cool Whip. Save about 16 to 20 of the orange slices, after you drain them. Fold in the other orange pieces, then use the remaining 16 to 20 to decorate the top. Refrigerate.
Slice mushrooms into strips, cut carrots and potatoes into pieces. Combine ham, mushrooms, carrots, potatoes, sauerkraut, onion and caraway seed into 8 cups water. Simmer for 1 hour. Brown the minced onion in bacon fat, thicken with flour. Add to soup, stirring constantly . Add sauerkraut juice . Simmer another 15 minutes. By this time, the meat has fallen off the meat bone. Remove the bone and serve.
Melt butter and mix with pecans and flour. Bake in 9 x 13 pan at 375° for 15 minutes.
Microwave potatoes in package 10 to 12 minutes or until steaming hot, turning package over once. Empty potatoes into 1 1/2-quart glass casserole. Add milk, salt and parsley. Mix with fork. Cut oleo into pieces and place on potatoes. Microwave, uncovered, 5 to 6 minutes or until boiling. Stir mixture. Sprinkle with Parmesan cheese and paprika. Microwave at 1/2 power, uncovered, 8 to 9 minutes or until tender. Makes 6 to 8 servings.
Spread layer of sauce in a baking dish. Place a layer of noodles. Mix cheeses together and place a layer of noodles, followed by a layer of lightly steamed vegetables (water squeezed out). Repeat layers. Add remaining sauce and press layers down. Bake at 400° for 55 minutes, covered with foil.
Cook lasagne to desired doneness. Drain. Rinse in hot water. In large skillet, cook bacon until crisp; drain. Reserve 1/3 cup drippings. Set bacon aside. Cook onions in bacon drippings until tender. Add flour, salt and pepper; stir until smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Heat oven to 350°. Grease baking dish. Spoon a small amount of sauce in pan, then layer the noodles, bacon, sauce, eggs and Swiss cheese. Try for a total of three layers. Sprinkle top with Parmesan cheese. Bake for 25 to 30 minutes.
Combine persimmon pulp, sugar and eggs. Sift flour with baking powder. Add to persimmon mixture alternately with a combination of milk and baking soda. Use a pastry brush to coat baking pan well with melted butter. Stir remaining butter into 13 x 9 x 3-inch baking pan. Bake in preheated oven at 325° for 1 hour.
Saute onion in margarine; add to combined remaining ingredients. Toss lightly, mixing well. Place in a 3-quart casserole; cover. Bake at 325° for about 1 hour. Or, lightly stuff dressing into body cavity and neck region of a 16 to 18 pound turkey and roast according to standard roasting directions.
Preheat oven to 400°; reduce to 200° for 4 hours or slow cook in crock-pot 8 hours.
Preheat oven to 350°. Grease and flour pan. Blend ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake at 350° until toothpick comes out clean. Bake 50 to 60 minutes for a 10-inch tube pan, 45 to 50 minutes for two 8-inch round pans, 40 to 45 minutes for two 9-inch round pans and 50 to 55 minutes for a 9 x 13-inch pan. Cool tube cake 25 minutes. Cool others 15 to 20 minutes before removing from pan.
Combine dry ingredients. Add scalded milk and beaten egg yolks. Cook over boiling water until thickened. Cool; add vanilla. Pour into baked pie crust. Use egg whites for meringue.
Bring pineapple to boil; remove from heat. Stir in jello; let stand until cold. Stir in nuts and Cool Whip until well mixed, then add buttermilk. Let stand 4 hours in refrigerator.
Preheat oven to 375 degrees. grease a 15 X 10 baking pan. In a small bowl, combine flour soda, and salt, set aside. In a large bowl combine butter, sugars, and vanilla. Beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in chips and nuts. spread into baking pan. Bake at 375 degrees for 20-25 minutes. Cool. Cut into 2 inch squares. Makes 35.
Blend cream cheese and butter; add chicken, salt, pepper, milk, onions, almonds, mushrooms and lemon pepper. Separate rolls into 4 rectangles and seal together. Spoon in chicken mixture. Close rolls by bringing edges together in the center. Brush with butter. Bake at 350° for 25 minutes.
Preheat oven to 400°. In large skillet, melt butter and brown meat. Stir in soup mix, beans, ketchup, water and mustard; pour into a 2 1/2-quart casserole or bean pot. Bake 30 to 45 minutes until hot and bubbly. Makes 8 to 10 servings.
Combine Miracle Whip with French dressing. Add the sweet pickle relish, sugar, pepper and the onion. Blend well using a fork instead of a mixer.
Mix first 5 ingredients; boil for 5 minutes. Add baking soda and butter flavoring. Stir and pour over popcorn. Put on greased sheet and bake at 200° for 1 hour. Stir at 15 minute intervals. Store in tight containers.
Melt butter and cool slightly. In bowl, mix powdered sugar, peanut butter and cracker crumbs, then add butter. Mix well by hand, not beaters.
Put oysters in pan; salt and pepper. Cook until oysters begin to curl. Put in the butter until it melts. Cook slowly about 10 minutes; set off stove and add milk. Heat slowly until almost to a boil. Turn down and cook slowly but don't let come to a boil.
Preheat oven to 350°. Grease and flour Bundt pan. Combine flour, sugar, soda, cinnamon and salt. Add oil, eggs and vanilla; mix well. Stir in cherry pie filling, chocolate chips and pecans. Pour into pan and bake for 1 hour. Cool cake in pan for 5 to 10 minutes. Remove from pan and cool completely. Sift powdered sugar on top and garnish top of cake and plate with mint leaves.
Layer asparagus in casserole. Mix soup, asparagus liquid, salt and pepper; pour over asparagus. Mix cracker crumbs with melted butter; sprinkle over asparagus. Top with grated cheese and almonds. Bake at 300° for 45 minutes or at 400° for 20 minutes. Serves 8.
Sift all dry ingredients together. Add remaining ingredients and mix well. Bake at 425° until brown.
Cut celery, pepper and onion in thin slices. Melt shortening in heavy skillet and cook onion, celery, pepper and meat over very high heat. Dissolve bouillon in water; add to meat mixture. Mix cornstarch, salt, sugar, pepper, soy sauce and cold water to a smooth paste. Add to meat mixture and stir thoroughly. Drain vegetables well and mix into meat mixture. Heat through and serve with rice and Chinese noodles.
Cook and prepare macaroni as directed on the box. Mix all ingredients together. Bake at 350° for 20 to 25 minutes.
Break in small	pieces one angel food cake in bottom of bowl. Spoon 1/2	can of pineapple over cake. Spoon	1/2 vanilla pudding over cake. Then	mix strawberries and glaze together and pour one half over pudding. Add 1 large Cool Whip on strawberries, then sprinkle with pecans.
Flour and brown pork chops. Place rice in bottom of baking dish. Place pork chops on rice. Slice tomato, onion and green pepper on top. Top with bacon drippings. Add consomme. Cover and bake at 350° for 1 1/4 hours. Take cover off and bake for 10 to 15 minutes.