HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cabbage 7 minutes in boiling salt water--drain thoroughly. Make cream sauce from butter, flour and milk. Cook until smooth and thick. Remove from heat and stir in 1/2 cup grated cheese. Add sauce with cheese to the cabbage. Mix well. Pour into greased casserole, sprinkle top with bread crumbs. Bake 20 to 25 minutes in 350 degree oven. Serve hot.
Let cream cheese soften; beat with eggs and sugar until smooth. Place vanilla wafers in foil cupcake papers in muffin tin. Fill about 1/2 to 3/4 full. Bake at 325° for 10 to 15 minutes, until puffed. Cool 3 to 5 minutes, then cover with cherry pie filling. Chill and top with Cool Whip. Makes about 18 tarts.
In a saucepan, put 1 stick oleo and cream cheese. Heat until warm enough to stir in a box of powdered sugar. Mix well. Spread over cake mix as evenly as possible. Bake at 350° for 35 to 40 minutes. Can be turned out on cake plate.
In small bowl, stir together first 3 ingredients. In shallow dish or on sheet of waxed paper, combine next 3 ingredients. Brush both sides of eggplant with real mayonnaise mixture; coat with crumb mixture. Place in shallow roasting pan or on baking sheet. Bake in 425° oven 15 to 17 minutes or until browned. Makes 4 to 6 servings.
Mix all ingredients, except ketchup. Put in pan. Put ketchup on top. Bake 1 1/2 hours at 350°.
Line an 8-inch square pan with foil. In a micro bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on High 1 1/2 minutes; stir after 1 minute. Repeat until chips are melted and mix is smooth when stirred. Stir in 1/2 teaspoon vanilla. Spread evenly into prepared pan.
Preheat oven to 350°. Peel skin from ham; trim fat. Score ham in diamond pattern. Insert cloves in cross pattern. Pack brown sugar over ham. Bake 30 minutes. Heat pineapple juice and marmalade in pan over medium heat. Remove from heat. Add bourbon. Remove ham from oven and pour pineapple sauce over ham. Bake 1 1/2 hours, basting frequently.
Mix scalded milk and shortening together until melted. Dissolve yeast in warm water. Mix all ingredients together adding enough flour until thick. Knead until bread texture (10 minutes). Refrigerate overnight. Roll into balls and let raise until doubled. Bake at 350 degrees for 20 minutes.
Cut tomatoes into small wedges and put in large bowl. Mix 1/2 cup sugar and spices together and sprinkle over tomatoes. Add lemon juice and toss well. Spread evenly into buttered 1 1/2 quart casserole. Blend remaining 1/2 cup sugar, flour, salt and butter into crumbs. Mix in chopped nuts and sprinkle over top of tomato mixture. Bake in oven at 350° about 35 minutes.
Drain artichokes and save oil. Beat eggs, add oil, artichokes and remaining ingredients. Save some cheese for the top. Put in a small baking pan and top with remaining cheese. Bake for 45 minutes at 350°. Serves 12.
Beat to a cream and add beaten egg whites last to which has been added 1/4 teaspoon salt. Put in baking dish and set in a dish of hot water. Bake in moderate oven 30 minutes.
Remove crust from bread. Cut bread into cubes. Spread in a 9 x 13-inch buttered pan. Combine eggs and milk in a large bowl. Mix well. Pour over bread. Sprinkle with cheese, salt and pepper. Cover and refrigerate overnight. Heat oven to 350°. Sprinkle with bacon. Bake for 1 hour. Serve immediately.
Melt chips over low heat, add nuts and noodles and stir well. Drop teaspoons onto waxed paper.
For filling, in a medium saucepan combine sugar, cornstarch and salt; gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine, vanilla and 1 cup flaked coconut. Pour hot filling into baked pastry shell.
Mix and place in greased casserole dish and bake 20 to 30 minutes at 350°. Cover to bake.
Mix all, except tomato sauce, together well. Place in greased baking dish. Pour tomato sauce over top. Cook at 350° until done.
Saute celery, onion and pepper in one stick of butter. Add remainder of ingredients and mix until cheese melts. Bake at 350° for 20 to 30 minutes.
Brown onion in melted margarine. Add broccoli. When broccoli is thawed, add remaining ingredients. Mix well. Pour into baking dish. Bake, covered, at 375° for 30 minutes.
Let all cheeses stand out at room temperature. When soft, beat cheeses in mixer. Add onion, Worcestershire sauce, mayonnaise and 1/4 cup pecans. Mix well, then chill in refrigerator for 2 hours. After chilled, form into ball. Cover ball with parsley, remaining pecans and slices of olives. Serve with party crackers.
Brown ground beef, onion and celery. Drain and mix with other ingredients. Put in casserole dish and bake for 40 minutes at 325°.
Put apple juice and cranberry juice in 30 cup percolator. In percolator basket put sugar, cinnamon, cloves and salt. Perk and serve.
In small saucepan, melt white chocolate and hot water over low heat; cool. In large mixer bowl, combine flour, sugar, soda, baking powder, salt, butter, and buttermilk; blend at low speed until moistened. Beat 1 minute at medium speed, scraping bowl occasionally. Add eggs, melted white chocolate mixture, and vanilla. Blend; beat 1 minute at medium speed. Stir in pecans and coconut. Pour batter into 2 (9 inch) round layer pans which have been greased and floured on the bottom only. Bake at 350 degrees for 30 to 35 minutes.
Cook pudding according to package directions. Remove from heat. Add dry jello and stir. Let cool and thicken a few minutes. Fold the strawberries into cool pudding mixture. Pour into pie shell or graham cracker crust. Chill and top with Cool Whip.
Cook noodles in salted water. Drain! Cook beef until brown. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat. Combine the cottage cheese, sour cream, cream cheese, green onions (chopped) and green pepper. Spread half the noodles in two (2-inch deep) sheet pans. Moisten with some of the meat sauce. Cover with cheese mixture. Top with remaining noodles, then meat sauce. Sprinkle with Parmesan. Bake at 375° for 1 hour. Serves 100.
Combine caramels and water in a 4-cup glass measuring cup. Microwave at High 1 to 2 minutes; stir well to combine. Combine the cereals and coconut in a large bowl; pour caramel mixture on top. Toss well until coated. Drop by spoonfuls onto wax paper. Makes 4 dozen.
Blend together Crisco and sugar until fluffy. Blend in eggs. In a saucepan heat water and then slowly add cocoa, stir until smooth. Sift together flour, salt, soda and baking powder. Add to the Crisco/sugar mix, alternating with the cocoa mixture. Blend in vanilla and mix well. Pour batter into an 8 x 8-inch square pan that has been greased and lined with wax paper. Bake at 350° for 50 to 60 minutes. Let cool before frosting.
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes more. Remove from the oven and set aside. Cook asparagus in a small amount of water until crisp-tender, about 3 to 4 minutes. Drain well. Arrange the bacon and asparagus in the crust. In a bowl, beat eggs. Add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400° for 10 minutes longer or until knife inserted near the center comes out clean. Yield: 6 to 8 servings.
Chop or grind peppers. Boil for 5 minutes. But do not scald onions. Add these after scalding; drain. Add vinegar and sugar and onions. Add salt. Boil for 1/2 hour, stirring once in a while. Seal in sterilized jars.
Combine cereals, pretzels and nuts in a large microwave cooking bag. Combine margarine,	Worcestershire	sauce and seasoned salt in a small bowl. Microwave on High for 1 minute or until margarine is melted.	Pour over cereal mixture. With bag open, microwave on High for 3 minutes. Shake. Microwave on High another 3 minutes.
Brown chops in large skillet in oil over medium heat, approximately 5 minutes. Turn chops; add salsa and chiles. Lower heat; cover and simmer gently 8 to 10 minutes. Serves 4.
In a large mixing bowl stir together the flour, oats, brown sugar and baking soda. Stir in the margarine or butter and mix thoroughly. Reserve 1 cup of the flour-oat mixture for the topping.
Grease a baking dish and place a row of potatoes in it and sprinkle with salt, pepper, flour and dot with butter. Add a row of onions and sprinkle again. Pour scalded milk over and last layer of potatoes and dot with butter. Bake at 375° for 1 hour, covered. We like to add a layer of thinly sliced ham!
Mix together milk, salsa and soup. In baking dish, layer tortilla strips, chicken and sauce; repeat layers. Bake at 325° for 1 1/2 hours.
Flake crabmeat into large bowl. Add bread crumbs, lime juice, egg, Worcestershire, dill and scallions. Mix well. Shape into eight patties. Refrigerate 30 minutes, until firm. Melt butter in large skillet over medium-high heat. Cook patties 4 to 5 minutes on each side, until browned. Serve with lime wedges.
Preheat oven to 350°. In a large bowl, cream together butter and 1/2 cup of confectioners sugar until fluffy. Add 2 cups of flour. Beat until blended. Spread evenly over bottom of well greased 9 x 13-inch baking pan. (It will be a little difficult to spread around but work with it.) Bake for 20 minutes.
Mix jello and water and then add other ingredients, except sour cream. Do not drain fruit. Jell half of the mixture in a pan. When well set, spread sour cream on top. Pour other half of jello over sour cream and jell until set.
Preheat oven to 350°. Blend cream cheese and melted margarine until smooth. Add chicken, salt, pepper, milk, chives or onions and pimento. Mix well.
Mix all ingredients and pour into unbaked pie shell. Sprinkle nutmeg on top. Bake at 350° for 30 to 35 minutes or until silver knife comes out clean.
In a large skillet, melt margarine until sizzling. Stir in brown sugar and Dijon mustard. Add apples. Cook over medium heat, stirring occasionally until apples are crispy-tender, about 5 to 7 minutes. Place ham in the same skillet. Arrange apples on the steak. Cover. Continue cooking until ham is heated through, 5 to 7 minutes.
Combine strawberries and 1/4 cup sugar. Stir in sour cream and lemon juice. Beat egg whites with salt until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. Fold into strawberries-sour cream mixture. Pile into baked pie shell. Freeze several hours or overnight. Let stand 10 minutes before serving.
For each serving, place crisp lettuce leaf on plate. On top of it, place upside down, 1 chilled pear half. Make bunny with narrow end for face. For eyes 2 raisins, for nose 1 red cinnamon candy, for ears 2 blanches almonds and for tail cottage cheese ball. (Cute huh?)
Bring water to a boil and add cloves and cinnamon sticks. Cover and let stand 1/2 hour. Remove spices and tea bags and add sugar. Stir until dissolved. Add lemonade, orange juice and pineapple juice. Mix well. Makes approximately 1 1/2 gallons.
Combine in flat bowl sour cream, onion soup mix and Worcestershire sauce. Stir to blend. Crush stuffing mix. Dip chicken in sour cream mixture and then put in stuffing mix to coat.
Combine all ingredients and pour in unbaked pie shell. Bake at 350° for 40 minutes.
Mix together first 5 ingredients until well blended; fold in Cool Whip. Layer with pudding mix first, then wafers, bananas, then pudding mix until all used up. Crush cookies and spread on top.
Mix well. Pour into ice cream freezer; add milk up to line. Mix well and freeze in freezer. (Very yummy.)
Saut onions in frypan. Cook the hamburg with onions. Add desired seasonings. Before putting in pie crust, add 2 tablespoons Bisquick. Beat eggs and cottage cheese together. Pour over the top and bake in moderate oven until done.
Blend well and pour into 2 greased bread pans. Bake 1 hour at 350°.
Beat together potatoes, sugar, eggs, vanilla and melted butter. Pour into greased casserole dish. Combine brown sugar, flour, soft butter and nuts. Sprinkle on top of potato mixture. Bake 30 minutes at 350°.
Mix cornmeal, flour, salt and pepper. Cut stems off okra and slice. Coat okra in flour mixture. Coat tomatoes and mix with okra. Fry in hot skillet until golden brown.
Grease a Bundt pan. Lay frozen rolls on the bottom. (It looks meager, but don't put more or it will rise over pan edge.) Mix pudding, sugar and nuts; pour over frozen rolls. Melt butter and pour over rolls and dry ingredients. Cover with towel; leave it out overnight to rise by morning. Bake at 350° for 30 to 35 minutes. Invert and serve warm.
Stir-fry chicken until done. Meanwhile, for sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water, vinegar, soy sauce, bouillon, garlic powder and ground ginger. Add green pepper and pimento; cook and stir until thick and bubbly. Remove from heat; keep warm.
Heat chicken broth, cut up chicken, spinach and cooked meat balls. Cook until spinach is done. Add pasta and bring to boil. Boil 5 minutes. Turn off heat. Beat eggs and Parmesan cheese. Pour on top of soup. Cover with lid. Let sit for 10 minutes.
Combine the first 6 ingredients and liquid drained from clams. Cook until vegetables are tender. Lower heat to low. Add clams and milk. Cook slowly 15 minutes. Make roux of cornstarch or flour and water to thicken. Cook until thickened on low.
Rinse cranberries; drain. Grind in blender all ingredients in the order listed.
Grind peppers. Combine vinegar and sugar. Heat to a boil and add peppers and onions. Cook 10 minutes. Pack in jars.
Drain peaches, reserving 1 cup syrup. Combine cornstarch and salt; slowly blend in reserved syrup. Cook and stir until mixture comes to boiling. Reduce heat; cook and stir 2 minutes. Add lemon juice, 1/4 cup butter and peaches. Heat just to bubbling. Turn into a 10 x 6 x 1 1/2-inch baking dish. Cut bread lengthwise into 1-inch strips; dip into 1/4 cup melted butter, then into a mixture of sugar, cinnamon and nutmeg. Arrange over peaches. Bake at 375° for 25 minutes, or until toasty. Makes 6 servings.
Cook squash and onion until tender; drain and mash well. Add remaining ingredients and mix well. Cook 30 to 45 minutes at 375°. I usually use more squash and use 3/4 to 1 cup of other ingredients.
Line a large cookie sheet with foil. Lay crackers on foil in a solid cover, crackers touching. Boil butter and brown sugar together for 3 minutes, stirring constantly. Pour over crackers, spreading to cover them all. Bake at 400° for 5 to 7 minutes; do not allow sugar mixture to burn. Remove from oven and allow to sit about 3 minutes. Sprinkle chocolate chips evenly over candy and spread with a spatula or fork as chocolate begins to melt. Refrigerate. Chocolate will harden in about 30 minutes and candy can be broken into pieces (usually in 1 1/4-inch squares with a pizza cutter when candy just firms, for less crumbs).
Combine first 9 ingredients in a 3-quart dish. Cover and microwave at High 4 minutes; stir well. Return to microwave at High 7 to 9 minutes or until vegetables are tender, stirring once.
Combine ingredients and bring to a boil 1 stick margarine and 2 cups stuffing mix. Put margarine in baking dish and melt. Put stuffing in melted margarine and stir well. Take out 2/3 cup mixture and save for top. Pour chicken mixture in baking dish. Spread remaining stuffing on top and bake 10 minutes at 425°.
Boil fettucini as per instructions on box. Melt butter in skillet. Lightly saute scallops and shrimp in skillet and add Old Bay to taste. Divide fettucini onto 2 platters and top with grated Mozzarella, shrimp and scallops; use pimento pieces for garnish. Hurry into preheated oven until cheese is melted. Bon appetit!!
Mix sugar, shortening, and eggs thoroughly. Sift together flour, soda, cloves, cinnamon, and allspice. Add sour milk to above and mix completely. Add blackberries and blend softly. May add nuts and raisins if desired, 1/2 c. each. Frost with a creamy caramel frosting. Use as a substitute for Jam Cake-- it is just as good.
This recipe has been a family favorite for the Pace/Mueller families for the past 30 years.
Grind all ingredients. After grinding, add 2 tablespoons of dill vinegar. Mix in salad dressing, to spreading consistency. Refrigerate. (Tastes very much like ham salad.)
Combine first 5 ingredients and pour over eggs and milk. Sprinkle with paprika. Bake at 350° for 40 to 50 minutes. Garnish with parsley, pimiento strips and pepper rings. Makes 6 to 8 servings.
Cream the shortening and sugars. Add eggs and continue beating until fluffy. Add flour, soda, salt, baking powder and vanilla. Mix until well blended. Add rolled oats and drop by teaspoon on cookie sheet about 2-inches apart. Bake until done (12 to 13 minutes) at 350°.
Cream together eggs, sugar, butter and buttermilk. Add dry ingredients, crushed bananas, vanilla and pecans. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350°.
Cook meat in shortening until it turns white. Add onion, peppers (optional), salt, oregano, tomatoes, chili powder and vegetables. Cover and simmer for 45 minutes. Cook noodles according to package directions; drain and combine with meat mixture. Spoon mixture into two 2-quart baking dishes and cover evenly with shredded cheese. Bake covered at 350° for 45 minutes. Yields 9 to 12 servings. Better made 24 to 36 hours before cooking to season.
Layer ingredients in bowl. Sprinkle salt and pepper, then sprinkle hot sauce on top to taste. Dip.
Brown meat and onion. Add tomato sauce and seasonings. Bring to boil and simmer 5 minutes. Slice zucchini crosswise into 1/4-inch slices. In small bowl combine cottage cheese and egg. In greased 12 x 8 x 2-inch pan, place half the zucchini and sprinkle with half the flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour. Sprinkle with cheese and remaining meat mixture. Bake at 375° for about 40 minutes or until heated through. Remove from oven and sprinkle with additional cheese, if desired. To cut more easily, let stand 10 minutes before serving. Yield: 6 to 8 servings.
Place cranberries in medium saucepan. Cover and cook over medium heat 5 minutes or until cranberries begin to pop. Uncover and remove from heat. Combine sugar and oil in a medium bowl; beat at medium speed of an electric mixer 2 minutes or until well blended. Add egg and egg whites; beat until light and lemon colored. Combine dry ingredients; add to creamed mixture alternately with bananas, mixing well after each addition. Fold in cranberries. Pour batter into a 9 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 350° for 55 to 60 minutes. Cool in pan 10 minutes; remove from pan and let cool on wire rack.
Mix all ingredients and pour into lightly greased baking dish. Bake at 350° for 30 to 40 minutes.
Mix together water, sugar and yeast, then add to flour, egg and oil. Pour into greased muffin pans. Bake 12 to 15 minutes at 450°.
Combine Chex cereal, nuts, and pretzels in 13x9x2-inch baking pan. Set aside. Stir together remaining ingredients: gently stir into cereal mixture until evenly coated. Bake at 250 degrees about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Makes about 8 cups.
Melt butter, peanut butter and chips together. Mix well. Pour over Rice Chex and mix well. Sprinkle powdered sugar over and mix or shake to coat.
Combine all ingredients with mixer or blender. Beat until well blended. Refrigerate. Makes 1 cup. Contains 25 calories per tablespoon.
Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined. Stop the machine. Add confectioners sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy.
Heat ketchup, water and apple jelly. Drop in meat balls. Make them small. Simmer until done (about 45 minutes). Turn balls after 20 minutes for even glazing. Top with sour cream.
Melt margarine in medium saucepan. Add 1 box brown sugar and stir until dissolved. Remove from stove. Beat in eggs, one at a time. Add flour and mix, then vanilla and nuts. Mix well by hand. Pour in greased oblong pan. Bake at 350° until done. Let cool a while. Cut into squares and roll in confectioners sugar until covered.
Mix squash and onion in large bowl. Mix all together. Place in large casserole. Top with 1/2 cheese, grated and mixed with 2 cups bread crumbs. Bake at 350° for 1 hour. Serves 12. Can do ahead.
Mix cream cheese and powdered sugar. Add flavoring; mix well. Add coloring. Mix well. Put white sugar in mold. Add approximately 1 teaspoon dough to mold, making it level. Push out of mold onto wax paper, pretty side up. Air dry 2 to 3 hours. Layer between wax paper and refrigerate or freeze until ready to use.
Cook and break bacon into small pieces. Put aside. Cook tomatoes, onion, sugar and salt until heated. Add rice. Cover and cook until rice is tender. Stir bacon pieces into rice and serve.
Cream butter and sugar. Add eggs, one at a time, beating well. Add flour and almond extract. Line a 9-inch cake pan with foil. Spread batter evenly. Sprinkle almond slivers on top. Bake for approximately 45 minutes in a 350° oven. Cool. Lift foil out of pan; peel away foil.
Combine the oleo and cocoa. Add the remaining ingredients. Bake on a large cookie sheet at 350° for 25 minutes. Do not overbake. Ice with powdered sugar fudge frosting.
Mix ingredients together, except muffins. Cut eight muffins in half; toast under broiler. Spread thin layer of crab meat mixture on each muffin piece. Put under broiler until spread starts to bubble. Serve hot. This is a great appetizer.
Spray 11 inch x 7 inch pan with Pam. Spread blueberries on bottom. Sprinkle lemon juice on berries. In a small bowl, combine 3/4 c. sugar, flour, baking powder and salt. Work butter into mixture until crumbly. Add milk. Mix with spatula. Spread over berries. Mix together cornstarch and 3/4 c. sugar. Sprinkle over mixture. Pour boiling water over mixture. Bake at 350 degrees for 45 minutes or until golden brown.
Melt the chips in saucepan over low heat. May add 1 tablespoon water, if necessary. Stir in noodles, raisins or nuts carefully so as not to crunch the noodles. Spoon onto wax paper. Cool and store in airtight container.
Stir soup until smooth. Add milk and pepper. In buttered 1 1/2-quart casserole, alternate layers of potatoes, onion, sauce and cheese. Dot with butter. Sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover. Bake 15 more minutes.
Combine all ingredients, except nuts. Freeze in electric freezer for 20 minutes. Add nuts and continue freezing until done.
Beat egg whites until stiff. Gradually add sugar. Continue to beat until stiff. Add chocolate bits and nuts. Drop by teaspoon onto greased cookie sheet. Heat oven at 250° for 15 minutes. Turn oven off; put cookies in oven and leave overnight.
Mix in first five ingredients for sauce. Boil chicken and cut into pieces. Clean and cut broccoli or use frozen package, thawed. Stir-fry broccoli. Mix chicken, broccoli and sauce. Top with cheese. Bake for 1/2 hour in 9 x 12-inch pan at 375°.
All ingredients at room temperature. Cream together Crisco, butter, eggs, vanilla and sugar. Add eggs, one at a time. Sift together flour, baking powder and salt. Add this to creamed mixture. Now add milk gradually as needed. Mix until batter is fluffy. Bake at 350° in greased and floured tube pan for about 1 hour and 15 minutes.
Mix all ingredients and let come to a boil. Store in glass quart jars with plastic tops to keep from corroding metal. If you triple the recipe, it will be 2 quarts.
Mix ingredients together and bake in 9 x 13-inch pan at 350° for 30 minutes. Spread with Marshmallow Creme while still warm.
Beat egg whites and fold in. Use 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Blend deviled ham, olives, mustard and Tabasco. Form in ball on serving dish. Chill. Combine cream cheese and milk and frost ball with mixture. Keep chilled. Remove from refrigerator 15 minutes before serving time. Trim with parsley.