HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove fins from fish, clean carefully, wash and dry. Place in dish, pour water and lemon juice over fish. Sprinkle salt, pepper, onion and bread crumbs over fish. Drop pieces of butter on fish. Bake 30 minutes in preheated oven at 400° (depending on size of fish).
Cover sausage with cold water. Heat to boiling, drain. Place sausage in large baking dish. Cover with peeled sweet potatoes and onions. Season with salt, pepper and paprika. Cover. Bake at 400° for one hour. Uncover. Add apples which have been pared, cored and halved. Cover. Bake slowly until fruit is tender. Serve at once.
Wash fruit fruit and chop; place in bowl. Add 4 tablespoons of water and sugar to taste. Mix all together and allow to chill 1 1/2 hours. Serve either in bowls or shortbread cups.
Layer peas, ham, cheese and onion. Beat remaining ingredients; pour over. Bake at 350° for 35 to 40 minutes.
Slice about a pound of boneless pork loin into strips and stir-fry with vegetable oil, red and green pepper strips and crushed garlic. Serve over hot, cooked rice with soy sauce or sweet and sour sauce. Serves 4.
Combine beef, sausage, oats, onion, parsley, eggs, basil, salt, pepper and vegetable juice. Mix well. Chill for 1 hour. Shape into loaf and arrange bacon slices on top. Bake for 15 minutes at 400°, then lower to 350°. Add potatoes. Bake for 45 minutes.
Brown meat, onion and garlic. Add salt, pepper and taco sauce. Add soups and chilies to meat mixture. Put layer of Doritos chips in casserole. Add layer of meat mixture. Add layer of cheese. Alternate in this order, ending with cheese. Bake at 350° for 20 minutes.
Slice bananas and line the baked pie shell. Reserve one sliced banana for garnish.
In a saucepan, combine sugar, cocoa, butter and milk. Stir, bringing to a boil. Start timing at full boil, 2 minutes, stirring constantly. Remove from heat; add peanut butter, vanilla and oatmeal. Mix well, using only your hands. Any other utensil is pretty much useless. Pour onto a greased tray. Chill at once.
Thaw pastry 30 minutes. Pre-heat oven to 425°. On a lightly floured surface, roll pastry to a 12 inch square; cut into four 6 inch squares. In the center of each square, place 1/4 c. chocolate chips and 1 tablespoon walnuts. Bring pastry corners together just above the chocolate chips then twist and turn to seal. Fan out the corners. Place on ungreased cookie sheet. Bake 10-15 minutes or until golden brown.
Melt cheeses together. Remove from heat and add 1/2 can Ro-Tel tomatoes and chilies. Add Worcestershire and Tabasco sauces (to taste). Serve warm with Fritos or tostados.
Put olive oil on a dinner plate (big enough for steak). On another plate, mix bread crumbs and cheese. Dip steak in oil, covering both sides, then on to the bread crumbs, covering both sides. Broil for 10 min, then flip to cook other side. Serve with Italian bread, butter and a salad. Bon Apetit!
Beat eggs. Blend together sugar and flour. Stir into eggs with remaining ingredients. Turn into 2 greased 9-inch pie pans. Bake at 350° for 30 to 40 minutes.
Dissolve yeast in 1 cup warm water and 1 tablespoon of honey. Set aside 10 minutes. Combine the next 5 ingredients. Blend lentils, oil, remaining honey and a small amount of water in a blender. Place in a large mixing bowl with remaining water. Stir in two cups of (mixed) flour. Add the yeast mixture. Stir in salt and remaining flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again. Cut dough and shape into four large loaves. Place in greased pans and let rise. Bake at 375° for 45 minutes to one hour.
Fry bacon until crisp. Drain and crumble. Mix oil, vinegar, salt and pepper. Pour over avocados and toss. Stir in bacon, tomatoes and onion. Cover and refrigerate for 2 hours (until very chilled). Just before serving, spoon over salad greens with slotted spoon. Serve immediately.
Melt butter. Put in a baking dish. Pour in milk, flour and sugar; stir real well. Put in peaches. Bake at 450° for 45 minutes to one hour.
In large bowl, stir together eggs, syrup, sugar, butter and vanilla until well blended. Stir in nuts; pour into pie shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Serves 8.
Cream butter and sugar; add flour, about 1 cup flour at a time, mixing after each addition. Add eggs, one at a time, beating well after each. Add cream slowly. Bake at 350° for 1 hour and 15 to 20 minutes.
Mix cake according to directions on box. Stir in coconut and bake in 9 x 13-inch pan at 350° for 24 to 32 minutes. When done, punch holes with wooden spoon. Combine sugar and pineapple; boil 10 minutes. Pour over cake and poke holes full of pineapple; cool. Mix pudding; let it set up. After cake is cool, ice with pudding, then with Cool Whip. Garnish with candy sprinkles if desired.
Mix the first 3 ingredients together thoroughly. Sift flour and salt together and stir in. Mix with hands. Press and mold into long, smooth roll, about 2 inches in diameter. Wrap in wax paper. Chill for several hours or overnight. Slice very thin with sharp knife. Cook at 325° until brown.
Brown ground beef in oil. Add tomato sauce and vegetables. Bring to a boil. Then lower to simmer. Cook 10 to 15 minutes. Pour into a 9 x 9-inch square pan. Place biscuits on top. Bake at 375° for 15 minutes or until biscuits are browned.
Combine the flour, butter and nuts. Spread into a 9 x 13-inch pan. Bake for 15 minutes at 375°. Cool slightly. Mix together the cream cheese, xxx sugar and 1/2 carton of Cool Whip. Spread evenly over the baked crust. Whip together the chocolate pudding and 1/2 the milk. Spread over the cream cheese mixture. Do the same with the vanilla pudding, spreading over the chocolate pudding. Cover with the remaining Cool Whip. Sprinkle some chopped nuts on top. Store in refrigerator.
Brown and salt meat and onion. In a casserole dish, crumble 1/2 of chips. Cover with meat mixture, then cover with liquid mixture (heat before pouring liquids). Cover with grated cheese. Top with remaining crumbled chips. Bake in open casserole at 350° for 45 minutes. Delicious.
Cook macaroni as directed and cool. Add carrots, green pepper and onion. Mix together Eagle Brand milk, vinegar, sugar, mayonnaise, salt and pepper and pour over macaroni and vegetables. Refrigerate overnight.
Cut broccoli into bite sized pieces. Mix all ingredients and marinate at least 1 hour.
In a saucepan, mix together the first 4 ingredients, letting it barely come to a boil; remove from heat and cool. Add the dry ingredients and mix. Bake until done at 350° in a greased, lined bread pan.
In large saucepan, cook rice without seasoning mix, according to package directions. Reserve seasoning mix for later. In large skillet, saute green pepper and onion in butter. Set aside.
Put meat in flour and brown with the onions. Add water and seasonings. Simmer for 50 minutes. Add potatoes, carrots and peas. Cook 15 minutes more. Add squash and tomato paste; continue cooking for another 10 minutes or until vegetables are tender.
Cut up fruit and nuts until fine. Pour cake mix over all and mix gently. Add flavoring and milk to beaten eggs. Drop by spoonful onto greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Slice carrots and cook. Chop onion and pepper. Layer with carrots. Mix remaining ingredients and pour over layered vegetables. Bake at 375° until bubbly, about 45 minutes.
Cream butter and sugar. Add eggs and beat well. Add sour cream, then melted chocolate. Blend in flour and baking powder which has been sifted together. Add vanilla, then hot water with soda mixed into it. The batter will be thin. Bake in two greased and floured 9-inch cake pans. Bake in a 325° oven for 45 minutes.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels and nuts.
Preheat oven to 300°. Boil cabbage. Fry bacon and let stand. Saute onion, bell pepper and mushrooms in bacon grease. Add cooked cabbage and 1/2 crumbled bacon to sauteed mixture. Saute about 5 minutes. Add 1/2 cheese, seasoning and saute another 5 minutes. Put in large casserole dish. Top with remaining bacon and cheese. Cover and heat for 30 minutes in 300° oven.
Combine oil, catsup, vinegar, sugar, onion, Worcestershire sauce and salt in a jar; shake vigorously. Refrigerate.
Mix ingredients in a gallon jug. Fill jug up with water. Refrigerate. Serve icy cold.
Put into a casserole or baking dish. Then drop cake mixture on top. Bake at 350° for 45 minutes.
Beat oil-water until frothy. Mix with flour to form dough. Mix well and roll between wax paper. Roll 1/8-inch thick. Cut with pastry wheel 1/2-inch square. Prick each square. Bake at 450° to 475° for 5 to 8 minutes. Yields 250.
Melt butter; add nuts to brown slightly. Remove nuts and add remaining ingredients. Cover and simmer about 10 minutes. Remove cover and simmer 3 more minutes. Remove from heat and add nuts. Serve on waffles, pancakes, ice cream, custard, etc.
Grease casserole dish well. Pour in corn. Beat with fork the egg with the milk. Pour into corn and mix. Add cracker crumbs and mix. Sprinkle more cracker crumbs on top. Bake at 240° for 1 hour.
Stir jello into boiling water until dissolved. Add all other ingredients and mix well. Chill until jelled. Delicious!
Cook your macaroni; drain. Chunk up pepperoni, cucumber and tomatoes. Cut olives and onion to your desire. Mix everything together; mix in your Italian dressing.
Mix together. Chill dough in refrigerator for one hour. Roll into balls the size of large walnuts. Place 3 inches apart on lightly greased cookie sheet. Flatten with fork dipped in flour; crisscross. Bake until set but not hard. Heat oven to 375°. Bake 10 to 12 minutes. Makes about 2 1/2 dozen.
Place first three ingredients in top of double boiler and cook until cheese is melted. Add the remaining ingredients. Pour into a lightly greased mold. When set, unmold and serve with crackers.
Wash leeks thoroughly and cut into chunks. Cook in water. Add butter. Season with salt and pepper to taste. Simmer, until tender, adding a little water if necessary. The broth can be thickened by adding a little cornstarch, if desired.
Separate eggs and beat whites; mix oil and egg yolks. Mix in other ingredients and fold in egg whites. Bake in layers for 30 minutes at 350°. When cake is cooled, place filling between layers.
Cream butter and sugar together until light and fluffy. Sift dry ingredients together two times. Add to the creamed mixture alternating with the milk. Add vanilla. Blend well. Add eggs, one at a time. Mix all ingredients together.
Melt butter in a 12 x 8 x 2-inch (approximately) Pyrex pan. Mix the other ingredients together and pour dough over butter. Pour 1 quart or large can of peaches over dough. Sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes.
Saute ground meat in a stockpot over medium-high heat, stirring frequently, until no longer pink. Add onion and continue to saute. When onion is slightly brown, add bell pepper and celery. Cook slightly. Add all other ingredients, except spaghetti and Parmesan cheese. Reduce heat, cover and simmer 2 hours. Allow to cool, then cover and place in refrigerator overnight. Skim off the fat that hardens on the surface.
Flake salmon; reserve juice. Mix egg with salmon. Then stir in flour or cornmeal. Add baking powder to 1/4 cup of salmon juice. Stir into salmon mixture. Spoon drops into hot oil. Fry until golden brown.
Place all ingredients in paper cups. Cup should be about 1/2 to 3/4 full. Beat all ingredients well. Cook about 45 seconds. Remove from oven and stir well. Top will be firm but underneath will be soft. (Egg mixture will continue to cook out of the oven.) If too soft, cook in 10 second segments until desired texture. Eat right out of cup. No dishes. This is a great breakfast for children or people on the go.
Mix first 3 ingredients and beat at medium speed 4 minutes. Add juice from oranges and blend. Tear orange slices apart and blend into batter. Bake at 325° for 20 to 25 minutes. Do not overbake. Cool completely.
Mix all together just until blended. Put in greased 9 x 13-inch pan.
Prepare macaroni per package directions; drain. Rinse with cold water; drain. Stir flour into melted butter or margarine in heavy saucepan. Gradually stir in milk and cook until thick, stirring occasionally. Cover and cool. Brown onion and ground beef in large frying pan. Pour off drippings. Sprinkle salt, pepper, cinnamon and oregano over beef. Stir in tomato puree; cook slowly for 10 minutes.
Mix to make a stiff dough. Roll out to a thin layer. Spread with peanut butter or marshmallow cream, nuts, raisins or chocolate chips. Roll into a log shape. Slice into pieces.
Cook pasta until done. Drain and rinse with cool water. Add rest of ingredients and mix well. Refrigerate for at least 6 hours before serving.
Grease 9 x 5-inch loaf pan. Cook onion and celery in 2 tablespoons margarine until tender, about 5 minutes. Stir in poultry seasoning, sage and oregano; mix. Remove from heat. Add bread cubes, corn and nuts; mix. Combine cornmeal, flour, sugar, baking powder and salt. Add milk, margarine and eggs. Add to dry ingredients, mixing a little. Add vegetable mixture; mix. Spread into pan. Bake 45 to 50 minutes at 350°. Cool in pan 15 minutes. Remove. Store in refrigerator.
Bring to a boil. Search refrigerator to find any leftover meats or gravies. Slice chicken, skin and all, into small chunks. Add bouillon, if needed. You can add any leftover hamburg or other meats. Simmer all together. Serve over rice.
In small bowl, combine flour and baking soda; set aside. In large bowl with electric mixer at medium speed, beat margarine, 3/4 cup sugar, orange peel and vanilla until creamy. Add egg product; beat for 1 minute. Gradually stir in flour. Mix until blended. Chill dough for 1 hour. Shape dough into 42 (3/4-inch) balls; roll in remaining sugar. Place 2 inches apart on lightly greased baking sheets at 375° for 8 to 10 minutes or until light browned. Cool on wire rack. Wrap and store at room temperature for up to 4 days. Makes 42. Serving: 1 cookie.
Clean mushrooms. Place in bowl and add enough Italian dressing to cover. Cover and marinate overnight. (Mix in Blue Cheese with mushrooms, if desired.)
Beat eggs and sugar well. Add next 5 ingredients in order. Pour into 8-inch pie plate with pie crust. Bake at 350° until done, approximately 45 minutes.
Mix oil, sugar and butter; add eggs one at a time. Add additional ingredients except chips. Pour into a jelly roll pan. Bake 20 minutes at 350°. Remove from oven and spread with peanut butter. Refrigerate until cool. Melt chips and spread over cake.
Dressing Mixture: Mix sugar, canola oil, pepper, salt, vinegar and seasoning package (in Ramen noodles) to make dressing; set aside.
Mix in order given and pour in 15 x 10-inch greased pan. Bake at 350° for 40 minutes or golden brown and edges pull away from pan. While warm, spread on top a glaze of:
Preheat oven to 325°. Spray 12-cup tube pan. Beat oleo and cream cheese together in mixing bowl until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs one at a time, beating well after each one. Blend in vanilla. Sift flour and salt together; blend into creamed mixture. Spoon batter into pan. Bake 1 hour and 15 minutes, then use toothpick to test for doneness. Cool in pan 5 minutes, then turn out and cool completely.
Mix oleo, water, oil and cocoa; bring to boil in a saucepan. Pour over flour and sugar and mix well. Add baking soda to buttermilk; add to flour mixture and add eggs and vanilla. Mix well and pour into greased oblong pan. Bake for approximately 30 minutes in a 350° oven. Frost while warm.
Prepare cake as instructed. Mix together Coco Lopez and Eagle Brand milk. When cake is done, while hot, poke holes in it with a fork. Pour mixture of Coco Lopez and milk over cake. Let cool. Top with Cool Whip, then sprinkle frozen coconut over the top.
Mix shortening and eggs. Add rest. You can chill dough or roll in flour immediately to cook. Bake at 375° for 10 or 11 minutes, until lightly browned around edges. Cover with icing or roll in sugar and cinnamon before cooking.
Mix ingredients in order given. Bake in loaf pan for 1 hour at 350°.
Drain juice off pineapple and oranges. Mix cottage cheese, pineapple, oranges and jellos. Fold in Cool Whip and chill.
Spread each piece of party rye with mustard. Top with 2 slices sausage, 1 teaspoon sauerkraut, 1 slice Swiss cheese and 1 dill slice. Secure with toothpick. Bake at 450° for 10 minutes.
Measure peanut butter and corn syrup into mixing bowl; mix until blended. Add Rice Krispies; stir until well coated. Press mixture evenly and firmly in bottom and around sides of greased 9-inch pie pan. Chill until firm. Spread ice cream in chilled crust. Freeze until firm. Cut into wedges to serve; garnish with cherries or other fruit. To remove pie pieces easily, place hot wet towel under bottom of pan or allow to stand a few minutes.
Melt Hershey bars in microwave until softened. Combine Cool Whip, candy bars and vanilla until smooth. Fold in pecans. Pour into chocolate pie crust. Chill 3 to 4 hours before serving.
Mix in large bowl, flour, cinnamon, baking soda, salt and baking powder. Beat eggs in bowl. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients. Stir well and add zucchini and walnuts.
Peel eggplant. Cut up and cook in salted water until tender. Drain in colander. Put in bowl and chop with knife. Cook chopped onion in butter until tender, but not brown. Add to eggplant. Next, add beaten egg yolk, bread crumbs, salt and pepper. Place mixture in buttered baking dish; sprinkle with bread crumbs and dots of butter. Bake 20 to 30 minutes at 350°.
Mix flour, sugar, margarine, egg and vanilla extract in a bowl until you get a real smooth firm density. Preheat oven to 350°. Make a half inch space between each cookie, then cook for 15 minutes and add sprinkles.
Grease a 9 x 13-inch pan. Preheat oven to 350°. Sprinkle coconut and pecans on bottom of pan. Prepare cake mix as directed on box. Pour over coconut and pecans.
Mix chicken, broth, soup and vegetables. Spread evenly in a 7 x 11-inch casserole dish. Mix flour, milk, and margarine. Pour evenly over chicken mixture. Bake at 400° about 45 minutes or until crust is golden brown.
In skillet add hamburger, soy sauce and garlic powder. Brown meat and drain. Precook pie shell. Make packaged gravy. Once gravy is done, add hamburger mixture to it. In a cool pie shell add hamburger mixture then put frozen peas and top with mashed potatoes. Heat in oven at 350° for 30 minutes. You can also put slices of American cheese on top.
Remove stems, brush caps with melted butter and place hollow-side up in pan. Salt and pepper to taste.
Cut chicken livers into bite size pieces and fry in butter along with the onion until done. Stir in sour cream and let simmer for 10 minutes. Serve with rice, creamed potatoes or noodles.
Put alternate layers of drained beans and onions in a casserole. Mix soup with the bean liquid and almonds (or water chestnuts); pour over beans and onions. Sprinkle cheese over top. Bake in a moderate oven (375°) for about 30 minutes. Makes 6 servings.
Marinate 24 hours. Cook wings in 325° oven for 1 1/2 hours. Turn every half hour.
Put all ingredients into a food processor. Process for a few minutes, until well blended. Put into an ovenproof or microwave-proof dish and heat for a few minutes. It's best heated just before serving. Crackers or chunks of sourdough bread are good with this dip.
In a small bowl combine butter, Blue cheese, green onion and garlic powder. Spread on one side of each slice of bread. Toast slices on grill over hot coals 3 to 4 minutes until golden brown, turning over after 2 minutes. Makes 4 to 6 servings.
Preheat oven to 350°. Beat flour, sugar, milk, shortening and vanilla on low speed for 30 seconds, then on high speed for 2 minutes. Beat in egg whites on high for 2 minutes. Pour into pan (2 round or 1 sheet pan). Bake layers for 30 to 35 minutes or sheet cake for 40 to 45 minutes. Cool 10 minutes; remove from pan.
Mix all ingredients except sherbet. Chill. When ready to serve it, pour into punch bowl and add sherbet. Serves 15 people.
Steam zucchini and onion for 5 minutes. Mix carrots, sour cream and soup and stir in zucchini mixture. Prepare stuffing mix using only 3/4 cup water and 1/2 cup margarine. Layer in a 3-quart casserole half of the stuffing, then the zucchini mixture and top with remaining stuffing. Bake at 350° for 15 minutes or until bubbly. Sprinkle grated cheese on top.
Beat together Crisco, salt, sugar and vanilla. Add eggs, bananas and soda, then add flour. Put in greased tin and bake at 350° for 50 minutes.
Bring water to a boil; add noodles and salt. Reduce heat to simmer and cook 2 minutes. Rinse under cold water and drain. Mix noodles with 2 tablespoons oil. Heat remaining 3 tablespoons oil in skillet. Add noodles; spread to cover bottom of pan. On medium heat, brown noodles on underside; turn and brown other side. Remove from skillet and cut into 6 servings.
Melt margarine over low heat. Add peanut butter and powdered sugar; mix well. Take mixture and spread into a 10 x 15-inch pan. Melt Hershey bar over low heat and spread over mixture. Let cool and cut into squares.
In a large saucepan, melt margarine and add soup mix. Break up pretzels and add to mixture. Mix well, coating all pretzels. Spread on cookie sheet and bake in oven set at 350° for 5 minutes. Stir pretzels on sheet and cook an additional 5 minutes. Cool and enjoy!
Sprinkle chops with salt and pepper. Brown in oil in skillet. Place in a shallow baking dish. Combine remaining ingredients and pour over the chops. Cover. Bake at 350° for 1 hour, basting occasionally.
Cream butter until light and fluffy. Gradually beat in sugar. Add egg and vanilla. Beat well. Sift together flour, baking soda, salt, cinnamon and cloves. Measure out 1/4 cup and reserve. Add remaining flour mixture alternating with applesauce to the creamed mixture, beginning and ending with dry ingredients. Toss reserved flour mixture with nuts and dates. Fold into the batter, mixing well. Turn into greased and floured pan. Bake in preheated 350° oven for 1 hour or until done. Frost with chocolate icing or use cream cheese mixed with orange marmalade.
Fry meats together. Drain well. Add cheese to meat and simmer until cheese melts. Serve on rye bread. Sandwiches can be fixed and kept frozen to be used later. Just heat in oven and serve.
Mix all ingredients together. Pour in casserole dish and top with butter. Bake at 350° until brown on top.
Boil water and sugar. Add the tea, juice and juice of lemons to water and sugar after they boil. Make pouch out of coffee filter or thin handkerchief to steep the spices (ginger, cinnamon and cloves). Remove after 1/2 hour. Add to everything for 1/2 hour. Remove. Can be made several days ahead, but heat to steaming before serving.
Preheat oven to 450°. Mix dry ingredients and cut in margarine with 2 knives or a pastry blender. Stir in milk. Drop batter by teaspoonfuls 1-inch apart onto a greased cookie sheet. Bake 10 to 12 minutes. Serves 12. Can be used for dumplings too.
Melt baking chocolate on low in microwave, stirring constantly. Dip each apple in melted chocolate and cool completely on wax paper. Melt caramels on low in microwave, stirring constantly. You may have to add a little corn syrup to be able to stir the melted caramels. Dip each cool chocolate apple in the caramel, then sprinkle with chopped almonds. Serve when cool.
Wash greens real good, maybe 4 times. Chop greens into bite-size pieces. Put greens in water. Add 1 1/2 teaspoons sugar, salt, pepper and salt pork. Bring to a brisk boil. Reduce heat to medium-low. Cover and cook until tender.
Mix together in large bowl that has a tight fitting lid. Refrigerate several hours or overnight. Stir lightly so the dressings marinate evenly.
Brown meat and onion; drain. Mix all ingredients (only 1 1/3 cups crushed chips) together in a 9 x 13-inch pan. Top with sour cream, extra cheese and 1 cup remaining crushed chips. Cook at 350° for 30 to 40 minutes.