HumbleIntelligence/food-ner-1-Million huggingface dataset:
Begin by shredding (not chopping) cabbage. Spread onions and bell peppers over top of cabbage. Sprinkle with sugar. In a saucepan, bring oil, vinegar and all the dry ingredients to a rolling boil. Pour over the cabbage. Mix thoroughly. Cool before serving. Serves 10.
Brown ground chuck and drain well. In a large pan, mix tomato paste and tomato special with chopped mushrooms, chopped garlic and onion. Stir in drained meat. Simmer 2 to 4 hours.
In a large frying pan place oil, sliced cabbage, cubed ham, sliced mushrooms, crushed red pepper, salt and pepper. Cook on medium heat, uncovered, stirring occasionally. Cook until cabbage is tender. Add Louisiana hot sauce to taste, then cook another 5 minutes. Serve hot. Serves 4 to 6 people.
Cook macaroni until tender. Drain and add cheese and oleo. Blend well and add sour cream. Pour into casserole dish and bake in 350° oven for 10 minutes.
Bake cake mix in a greased and floured 13 x 9-inch pan as directed on package. Mix pudding until thickened and fold in drained pineapple. Pour mixture over baked cake. Cover with Cool Whip and sprinkle with nuts. Can be made a day ahead.
Add all ingredients raw (do not cook before putting in cooker). Season to taste. Cook for about 45 minutes.
Heat water and Milnot until hot. Mix 3/4 cup sugar, cocoa, flour and salt. Add hot milk and cook until almost thick. Beat egg yolks. Pour 1/2 of mix in egg yolks. Stir, pour back in pan and cook until thick. Pour in a 9-inch baked pie shell.
Mix flour, cornstarch and sugar in bowl. Blend in butter until a soft dough is formed. If dough is too soft to handle, cover and chill. Shape into 3/4-inch balls. Roll in coconut. Place 1 1/2 inches apart on ungreased baking sheets. Bake at 300° for 20 to 25 minutes or until lightly browned. Makes about 3 dozen.
Brown celery and onions in butter. Brown meat in small amount of fat. Combine all ingredients and put in well-greased, large casserole. Stir once during baking. Bake for 2 hours at 325°. Makes 8 servings.
Saute onion and ground meat until brown; drain. Add Ranch Style beans, salt, pepper and garlic powder. Simmer on low. Line a greased casserole dish with 6 corn tortillas, pour meat and bean mixture on top. Add Velveeta cheese slices. Add remaining tortillas. Mix cream of celery soup and Ro-Tel tomatoes in separate bowl. Pour on top of casserole and bake in 350° oven for 45 minutes.
Put hamburger patty on foil slice onion, carrots, and potato and put on top of hamburger patty. Salt and pepper. Wrap in foil and bake 1 hour at 350 degrees.
Prepare pudding according to directions on box but use only 3 cups of milk for 2 packages. Fold in Cool Whip. Line a 9x 13-inch baking dish with graham crackers. Pour half of the pudding mixture over crackers. Place another layer of graham crackers over the pudding mixture and cover with the remaining pudding mixture. Then top with a final layer of graham crackers. Place frosting in microwave for a few seconds to soften and spread over top layer of graham crackers. Refrigerate overnight before serving.
Wash romaine; remove outside leaves. Break the tender leaves crosswise into pieces about 1-inch wide. Store in plastic bag in fridge until ready to use. When ready to serve, place romaine in large wooden bowl. In a small mixing bowl, combine seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced. Mix thoroughly. Break coddled egg over greens, then pour salad dressing over all and toss lightly. Serve immediately on chilled salad plates. Top each serving with 2 anchovy fillets.
Mix all ingredients together in a bowl and refrigerate. Serve with assorted crackers or chips.
In large mixing bowl, mix first four ingredients with wooden spoon or fork until creamy. Then fold in the next three ingredients until well mixed. Divide into 2 balls and chill for 1/2 hour. Roll out on pastry sheet lightly dusted with flour. Roll dough 1/8-inch thick. Cut out and place about 1 1/2 inches apart on lightly oiled cookie sheet. Bake at 350° for 8 to 10 minutes, depending on your oven.
Butter in cold skillet; add garlic, sugar, salt and pepper. Add meat and brown; drain. Add tomato sauce. Simmer uncovered for 20 minutes. Cook spaghetti. Combine sour cream, cream cheese and onion. Place spaghetti in greased 13 x 9-inch casserole dish. Top with cream cheese mixture and then meat mixture. Sprinkle Cheddar cheese over top. Bake uncovered at 350° for 30 minutes.
In microwave or double boiler, melt the chocolate chips, almond bark and a small amount of paraffin. Add the Spanish peanuts. Drop onto waxed paper; allow to cool.
Place bread slices on cookie sheet. Add corned beef, sauerkraut, dressing and cheese. Broil about 6 inches away from heat for 2 to 3 minutes or until cheese melts. Garnish with olive slice or tomato slice. Serves 30.
Heat oven to 375°. Place length of foil on flat surface. In large bowl, beat shortening, brown sugar, milk and vanilla on medium speed of electric mixer until well blended. Add egg; beat well. Stir together flour, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips.
Saute hamburg, onion and garlic until onions are soft and clear. Mix, in a medium bowl, beef mix, rice, tomato sauce, basil, salt and pepper. Remove tops, pulp and seeds from peppers. Fill each one with a fourth of mixture. Place in an 8 x 8-inch baking dish. Cover with plastic wrap. Microwave at High 10 to 15 minutes or until peppers are tender and rice is rehydrated. Top with cheese during last minute of cooking. Stand 3 minutes. (I pour an additional 8 ounces tomato sauce over peppers before cooking.)
Combine sour cream and Italian dressing. Add beans, tomato and onion. Chill 3 to 4 hours. Serve in lettuce, if desired.
Mix onions, salt and pepper with hamburger. Heat last 5 ingredients. When hot, add Velveeta cheese until melted. Mix all together. If too thick, add more milk. Bake at 350° until bubbling hot. Last, place more cheese slices on top to melt. One batch makes 1 roaster full!
Saute green pepper and mushrooms in margarine. When cooked, add sherry and chicken. Add cream sauce. Season to taste. Just before serving, add egg yolks beaten in small amount of cream sauce. Simmer for 1/2 minute. Do not boil. After egg yolks are added, serve over hot toast. Serves 4.
Thaw shrimp, if frozen. Remove shells and devein. Gently pat dry with a paper towel. In a large skillet, melt butter over medium heat; add onions, garlic, lemon peel, lemon juice, salt and hot pepper sauce. Cook until boiling point, add	shrimp and cook for about 5 minutes or until shrimp turns pink. Serve with hot cooked rice, top with parsley and lemon peel. Yield: 4 servings.
Preheat oven to 450°. Cut chicken in half. Arrange in roasting pan, skin side up. Combine butter, lemon juice, oregano, rosemary, sage, salt and pepper in a small bowl and mix well. Brush chicken with this mixture and bake for 25 to 30 minutes. Then you may want to broil 6-inches from heat for 3 minutes.
Mix chicken, eggs, pickles and chopped seasonings and season to taste. (Food processor may be used, but don't chop too fine.) Add broth and enough mayonnaise to get a spreading consistency. Allow to chill at least 2-3 hours for flavors to blend. Spread on sandwiches or stuff into tomatoes or scooped out cucumbers for a refreshing summer lunch.
In mixing bowl, beat butter or margarine on medium speed of the electric mixer for 30 seconds. Add molasses and beat until fluffy. Add flour to butter mixture. Beat at low speed until well blended. Stir in nuts, using about 1 tablespoon dough for each. Shape dough into 1-inch balls. Place on ungreased baking sheet. Bake in a 325° oven for about 20 minutes. Remove to wire rack to cool, when cookies are cool gently roll them in powdered sugar to coat. Makes about 4 dozen.
Measure first 8 ingredients into a large saucepan and simmer together over low heat for 5 minutes. Cool. Sift flour, baking powder and baking soda together. Add to first mixture. Fold in nuts and candied fruit. Pour into 2 loaf pans that have been greased and lined with wax paper or into a prepared tube pan. Bake at 350° for 1 to 1 1/4 hours, until cake tests done. If raisins and fruit on top of cake begin to brown too much, cover with foil. Serve plain or frosted or with a hard sauce or lemon sauce.
Combine 1/4 c. orange juice and cornstarch; mix well. Stir in chicken, cover and chill for at least 2 hours.
Spread 1 can, 20 to 22 ounces, fruit pie filling in 8-inch square dish. Microwave at High 7 minutes. In small bowl, combine 1 box 1 layer cake mix, 2 tablespoons sugar, 1 teaspoon cinnamon and 1/2 cup nuts. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle over fruit. Microwave on High 10 to 12 minutes.
Pull cauliflower and broccoli into flowerets. Combine with green pepper and onions.
In a large pot, combine berries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil, lower heat and simmer 5 minutes. Meanwhile, in bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk, stir until just mixed (dough will be thick). Drop by tablespoonfuls into mounds onto hot blackberry mixture. Cover tightly and simmer 15 minutes. Spoon into serving dishes. Serve with cream. Makes 6 to 8 servings.
Combine first four ingredients in a large bowl; mix well. Combine soup, mayonnaise, 1 cup cheese and milk. Stir into rice mixture. Spoon mixture into lightly greased, 2-quart casserole. Bake at 350° for 25 minutes. Sprinkle with remaining 1 cup of cheese and bake 5 more minutes. Makes 8 servings.
Preheat oven to 425°. Cream butter and sugar. Add potatoes and eggs. Mix well.
Soak bread cubes in the milk. Mix hamburger and onion together. Add bread cubes after they have absorbed all the milk. Add salt and pepper to taste. Mix well and put in loaf pan.
Melt margarine. Add sugar. Mix well. Add dates; stir in vanilla. Remove from heat; stir in Rice Krispies and dates. Form into balls and roll in powdered sugar.
Wash mushrooms under cold running water and dry on paper towel. Brush outside of caps lightly with butter; place on greased baking pan or cookie sheet. Fill each cap with Spam spread. Heat 5 to 8 minutes in 375° oven.
Toss all ingredients together in a large bowl. Salsa can be kept to the side for individual use.
Cook onion, mushrooms, celery and garlic in butter. Stir in rice, bouillon, pepper and water. Bring to boil and reduce heat. Cover and simmer 15 minutes. Add bacon.
Preheat oven to 350°. Mix dry cake mix with diet cherry Coke and stir until smooth. Spray a 9 x 13 cake pan with Pam. Put batter in and follow baking instructions on box. Unbelievably moist and low-fat.
Press 3/4 teaspoon pepper into the meaty sides of the chicken breasts. Combine 1/3 cup melted butter and 1/4 cup chopped basil and then stir well. Brush the chicken lightly with the melted butter mixture. Combine 1/2 cup softened butter, 2 tablespoons basil, Parmesan cheese, garlic powder, salt and pepper in a bowl. Beat with an electric mixer at low speed until the mixture is well blended and smooth. Transfer to small serving bowl and set aside. Grill chicken on an outdoor barbecue at medium temperature setting for 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture. Serve grilled chicken with the basil butter mixture and garnish with fresh basil sprigs. This recipe makes 4 servings in an hour of preparation time.
Saute hamburg in skillet until brown. Pour off fat. In casserole dish, add browned hamburg. Sprinkle some salt, pepper and garlic powder over hamburg. Pour the jar of gravy over hamburg. Spread can of veggies over that. Now spread the mashed potatoes. Dot with butter. Bake at 350° for 25 to 30 minutes. Real easy to make and very good.
Place the chicken in a slow cooker. In a bowl, combine the next 11 ingredients; pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken juices run clear. Remove chicken pieces and keep warm. Pour cooking juices into a saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over chicken and noodles. Yields 4 servings.
In large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shells. Bake in a 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Wash beans thoroughly. Cover with water and put in large pot to soak overnight. Drain beans and place in crock-pot with 3 to 4 cups of water. Add all other ingredients, except the rice. Cook on high for 1 hour, then cook 8 to 10 hours on low. Remove bay leaf. Cook rice according to directions on package. Serve beans over rice. Garnish as desired. This is a low-fat, high fiber meal.
Mix chicken, soup, sour cream, scallions and, if desired, peppers. Heat thoroughly. Set aside.
Mix well. Add 1 1/2 quarts ginger ale, cold. Pour over ice cubes (recipe below).
Blend together sugar and cream cheese. Fold in Cool Whip, apples, nuts and snickers. Refrigerate.
Cook broccoli until almost tender. Saute onion slightly. Combine all ingredients (except crackers) in a large baking dish; mix well. Crush crackers and place on top. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients together well. Shape into long rolls and freeze until ready to cook. Slice thin. Bake at 350° on ungreased pans until light browned.
Set aside the dough until it doubles in bulk. After kneading, turn dough onto a floured board, roll out and put on a large baking sheet. Cover with Strausseln Topping and let rise again. Bake at 350° for 35 minutes.
Brown bacon, pour off half of the grease. Add onion and garlic, cook until onion is tender. Add ketchup, brown sugar, salt, mustard and vinegar. Add drained beans. Mix well and bake in a covered dish at 350° for 40 minutes. Can add a little molasses.
Make into balls and dip in chocolate. Instead of using just Corn Flakes, you can also use half Rice Krispies.
Crush candy bars and set aside. Pinch half the angel food cake into small pieces and spread into a long Pyrex pan. In another bowl, mix butter, egg yolks and sugar. Fold in whipped topping. Mix until creamy. Spread 1/2 whipped mixture over cake pieces. Sprinkle 1/2 the crushed candy bars on top of cake. Repeat process to make 2 layers. Refrigerate.
Bring first four ingredients to a boil. Mix remaining ingredients then add to first part and boil until thick. Makes 3 cups.
Combine beef, bread crumbs, soup mix and eggs in bowl. Mix well. Form into meatballs. Place uncooked meatballs in a glass 9 x 13 baking dish. Set aside while preparing sauce.
In 3-quart bowl, combine sugar, corn syrup and water. Cook on High for 8 minutes or until mixture is clear; stir. Cook on High for 6 1/2 to 8 minutes longer or until syrup reaches 260°. Do not leave candy thermometer in oven.
Combine beans, soup, milk and half of onion rings. Pour into casserole dish. Cover with remaining onion rings. Bake at 350° for 30 minutes.
Mix catsup, water, Worcestershire sauce, onion, sugar, dry mustard, salt, black pepper and cayenne pepper in bowl. Pour over roast in roasting pan. Roast, covered, at 350° for 4 hours. Let stand until cool; drain. Bone and pull roast apart; return to pan. Bake, uncovered, for 1 hour longer. Yield: 8 servings.
Combine all ingredients in container of an electric blender. Top with cover; process until smooth. Serve immediately. To make chocolate shake, use 4 1/2 cups chocolate nonfat yogurt. Add 1/3 cup chocolate syrup. Omit vanilla. Contains 162 calories per serving.
Heat oven to 350°. Grease a 9 x 1 1/4-inch or 10 x 1 1/2-inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand mixer. Pour into pie plate and bake until knife inserted in center comes out clean, 50 to 55 minutes.
Melt margarine in a heavy 2 quart saucepan. Add salt. Saute onion until transparent. Add bell pepper slices over onions. Saute on low 3 to 4 minutes. Drain the tomatoes. Reserve liquid for paste. Add bay leaves. Add drained tomatoes. Add cloves. (Preferably in a small stainless steel tea bag for easy removal.) Simmer about 20 minutes, covered. Prepare flour paste from reserved tomato liquid (add water to make 1/2 cup) and 1/4 cup flour. Remove bay leaves and cloves. Add most of paste in pockets. Stir. Test for thickness. It should fall off a tilted spoon easily. Add more paste if it runs off the spoon like a juice. Bring to boil. Cook the flour for 1 minute. Stir continuous. Adjust salt to taste. Enough for an 8 egg omelet.
Melt chocolate in double boiler (don't let water touch boiler). Pour over dry mix. Drop over wax paper.
Mix together and put in unbaked pie crust. Bake at 350° for 40 minutes.
Heat oven to 375°. In skillet, brown beef and onion, drain and stir in salt and pepper; set aside. Saute zucchini and green pepper in the margarine for 5 minutes, stirring frequently. Stir in dill weed. Separate dough and press over bottom and sides of 9-inch pie pan, or cake pan. Spoon meat mixture over crust. Sprinkle 1/2 cup cheese over meat. Spread zucchini mixture evenly over the meat. Top with tomato slices. Bake 10 minutes. Sprinkle remaining cheese over tomatoes and bake an additional 15 minutes. Cool 5 minutes before serving. Garnish with sour cream and alfalfa sprouts, if desired. Serves 6.
Add 1 (20 ounce) can crushed pineapple, drained and 1 can mandarin oranges, drained. Mix well. Chill several hours.
Make patties big and fat and place in large skillet filled with mushroom soup. Mix with water or milk. Place one slice of onion on each patty and one slice of cheese on top of the onion. Cook at 350° for 1 hour.
Combine milk and pudding until smooth. Stir in Cool Whip. Refrigerate and line bottom of square pan with 1 layer of graham crackers. Spoon and smooth on pudding and Cool Whip. Place another layer of crackers, then pudding, etc., ending with a layer of crackers. Mix syrup and powdered sugar together and pour on top of crackers and pudding. Let sit in refrigerator 24 hours.
Roll cookies fine (filling also). Mix in Cool Whip and nuts. Chill at least one hour.
Tear lettuce in large bowl; add chopped celery, grapes, turkey pieces and seasonings. Toss together with mayonnaise.
Heat oil in a skillet; add meat, garlic and onion. Cook, stirring slowly until meat browns. Add remaining ingredients. Fold gently. Cover and simmer until chili is hot.
Soften the gelatin in the water. Mix cocoa and milk. Heat over boiling water. Add softened gelatin and liquid artificial sweetener. Stir until dissolve; remove mixture from heat. Add vanilla. Combine ice water and dry milk in bowl and beat until mixture is thick. Beat gelatin until smooth and add to whipped milk. Turn into pan sprayed with Pam. Chill until firm. Yield: 5 servings. Carbohydrate 6 g, protein 4 g, fat .2 g, calories 40. One serving = 1/2 skim milk exchange.
Sprinkle breasts with seasonings, then cover with cheese. Fold breasts over. Dip in egg or milk, then roll in bread crumbs. Bake in 350° oven for 50 to 60 minutes.
Put flour, cheese, salt and pepper in a plastic bag. Pare and cut potatoes into halves. Moisten and place in bag. Shake bag until potatoes are covered. In baking dish, melt 1 stick oleo. Place potatoes in melted oleo and bake at 350° for 1 hour, turning once on the half hour.
Combine sugar, butter, flour and milk. Bring to full boil. Boil 3 minutes hard. Remove and add the rest. Drop onto wax paper until cool.
Mix all ingredients, adding cornmeal mix last. Bake in a 9 x 13 pan at 400° for 25 minutes. Serve while hot.
Mix sugar, flour and cocoa together. Combine milk, eggs, oleo and vanilla. Mix all together and cook until thick. Pour into baked pie shells and top with meringue and brown. Use one or two pie shells.
Mix all ingredients except water; add water last. Mixture will be thin. Grease and flour 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Cut all fruit into small pieces and chop nuts. Dust fruit and nuts with 1/2 cup flour. Cream Crisco and sugar. Add eggs, then bourbon, flour and spices. Mix well. Pour over fruit and nuts; mix. Drop on greased cookie sheet with teaspoon. Bake at 300° for 20 minutes.
Cook macaroni as directed on package. Cool and blend mayonnaise and mustard. Add other ingredients and mix well.
Tip: These pickles are wonderful as a side dish for fish, barbecues, picnics or Sunday night sandwich suppers.
Mix the ingredients together and press into square 8 x 8-inch pan sprayed with Pam. Bake in a 375° oven for 20 minutes or until golden on top.
Cook macaroni in 2 quarts salted water for 6 to 8 minutes; drain. Cube (small) cheese and oleo. Crush crackers into fine crumbs. Mix together with evaporated milk into macaroni. Add salt and pepper to taste. I think pepper gives it the extra taste. Pour into a greased 8 to 9-inch square baking pan. Bake in a 350° oven until brown.
Mix all together. Boil to desired thickness. Put in jars. Seal. Pressure or cold pack for 10 minutes.
Mix sugar and cinnamon together in a large Baggie. Cut each biscuit into quarters. Shake biscuit pieces in the sugar and cinnamon; layer in well-greased tube pan. (Optional: Sprinkle nuts between layers.) Usually makes 3 complete layers. Melt butter in a saucepan. Add brown sugar; boil for 1 minute and pour over the top layer. Bake at 350° for 30 minutes. Cool 15 to 20 minutes before removing from pan.
Mix all ingredients together in a punch bowl. Add lemon slices for color. Very good punch!
Dissolve yeast in water; sprinkle with the 1 teaspoon sugar. Combine milk and butter; whisk in sugar and salt. Whisk in the raised yeast (should be to the top of a 1-cup measure). In a mixing bowl, mix the bread flour with the yeast and milk mixture. Now, mix in the all-purpose flour; knead mixture for approximately 2 minutes. Put dough in a well-greased bowl; cover with plastic wrap. Set over a pot of hot water; let rise 55 minutes. Take out; knead and separate. Form into 2 loaves. Put into well oiled loaf pans; set over hot water to rise (they should be above the pans, approximately 60 minutes). Bake in a 400° oven for 10 minutes; turn oven to 325° and bake until done, approximately 15 minutes. Cool out of pan on a wire rack.
Begin cycle over with days 1 through 4. Stir once daily. If not used on tenth day, add 1 teaspoon sugar and repeat every tenth day until used. Remaining batter can be used or give 1 cup to a friend with instructions about feeding and care of Herman.
Mix all together and pour into 2-quart casserole dish. Bake at 350° for 45 minutes. In last 15 minutes, put more grated cheese and crushed Ritz crackers on top to brown.
Saut onion in butter and combine with cooked rice and broccoli. Heat soup and cheese in double boiler (so it won't burn). Mix all together in casserole and bake for about 20 minutes at 350°.
Preheat oven at 350° for baking in a Teflon-coated Bundt pan. Cream butter in a large mixing bowl, then add the eggs, one at a time, beating well after each addition. Add sugar gradually. Continue creaming mixture until it is light and fluffy. Stir in flour, frosting mix and pecans. Pour batter into greased Bundt pan. Bake at 350° for 65 to 70 minutes. Cool 1 hour; remove from pan and let it cool 1 hour more.
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool.
Mix onions, egg, milk and meal. Drop by spoonful into hot shortening (also can be shortening left over from frying fish). Shortening should be over an inch deep. Turn once when browned. Remove to platter spread with paper towels to drain excess shortening. Serve with fried fish or any meat.
Cut shortening in flour (like pie crust). Mix remaining ingredients together and add to flour mixture. Roll out on floured cutting board. Cut out shapes. Bake at 350° for 8 to 10 minutes.