HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak fish in just enough buttermilk to cover. Refrigerate in covered container with 1 lemon sliced over it for 2 to 3 hours to remove fishy taste. Heat 1 1/2 pints oil in heavy 2 1/2-quart saucepan. Drain off milk. Cut fillets in half and dredge in white flour.
Place chicken in a Dutch oven. Cover with water and 1 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer 45 minutes or until tender. (Can cook chicken in pressure cooker for about 20 minutes.) Drain chicken, reserving 2 3/4 cups broth. Set chicken aside. Add remaining 7 ingredients and 1/2 teaspoon salt to broth and cook 20 minutes or until vegetables are tender.
Cream oleo, sugar, egg and pinto beans. Add remaining ingredients and mix well. Bake 1 hour in greased tube pan at 350° or until done.
Mix all ingredients, except bacon. Put bacon on top and bake in slow oven one hour. This may be seasoned with hot pepper, if liked.
Cut margarine into flour, baking powder and salt until margarine is in mostly pea-sized pieces. Make well in center and add eggs and 1/2 cup milk. Beat eggs and milk with a fork until smooth. Then continue stirring with fork, gradually incorporating flour mixture until moistened. Add more milk if necessary. Knead dough just enough to bring it together. Roll out dough on floured board to 1/2-inch thick. Fold in thirds. Repeat rolling and folding. Roll again to 1/2-inch and cut in rounds. Bake on ungreased cookie sheet at 500° for 10 minutes.
Prepare cookie dough as directed and spread on a pizza pan. Bake as directed. Cream sugar, vanilla and cheese together. Spread on top of cooled cookie. Garnish with selected fruits.
Cream margarine and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; beat well. Combine 1 cup flour, salt and soda. Add flour mixture to batter; blend well. Combine pecans and raisins with remaining flour. Blend pecan mixture and cherries into batter. Pour into waxed paper-lined loaf pan. Bake at 325° for 35 minutes.
Saute onion in skillet in butter until brown. Place onion in slow cooker, but reserve drippings. Brown roast in skillet in drippings. Add meat to slow cooker, again reserving drippings. Combine salt, pepper, water, bouillon and flour. Add to meat drippings. Cook until thickened. Pour over meat. Cover. Cook on low 6 to 8 hours. Serve over noodles.
Blend all 3 ingredients. Pour into graham cracker crust. Chill 2 hours or more before serving.
Cook potatoes in boiling water for 10 minutes; drain. Blend flour into butter in double boiler. Stir in mustard, milk and seasonings. Cook until smooth and thick, stirring frequently. Layer potatoes, tuna and onions in greased 2-quart casserole, alternating all 3 ingredients. Pour sauce over top. Bake at 350° for 45 minutes.
In a juice extractor, first put through orange, then lime and peach. Mix well. Add mineral water; mix. Serve over crushed ice. Makes 1 serving.
Cook sausage and drain. Put in a 9 x 13-inch casserole dish. Sprinkle bread cubes over sausage. Beat eggs, mustard, milk and salt. Pour over bread. Cover and refrigerate overnight. Before baking, top with cheese. Bake 30 to 35 minutes at 350°.
Place the mango in the blender or food processor. Add the honey. Slowly while you process, add the vinegar. Add the olive oil. Add salt, pepper and optional herbs. Blend thoroughly. Check for seasoning. Use over salad, chicken breasts or slices of pork tenderloin.
Soak biscuits in water. Combine biscuits, eggs, vanilla, nutmeg and sugar; mix well. Pour into a small square cake pan. Cook for 35 minutes; let brown.
Mix together 1/2 cup sugar, 1 tablespoon flour, salt, cinnamon and apples. Place into a greased 8-inch square baking pan. Mix the butter, remaining flour, brown sugar, baking powder and oatmeal into a crumbly mixture; sprinkle over apples. Bake at 350° for approximately 45 minutes, until topping is browned and apples are tender.
Bake cornbread, let cool and crumble into a large bowl. Crumble sausage into frying pan. Cook sausage with chopped celery and onions until pink color leaves sausage and celery and onions are tender. Let cool. Add remaining ingredients, mix well, using enough broth so dressing will not be dry. Let set for at least 30 minutes, stirring occasionally, add more broth if needed. Pour into buttered baking dish. Bake at 375° until brown, about 1 hour.
In small bowl, mix together beaten egg and milk; set aside. On a plate put flour, salt and pepper. Wash and slice mushrooms. First, dip mushrooms in egg mixture and then in flour mixture. Drop in hot oil and fry 3 to 4 minutes or until lightly browned.
Cut water chestnuts in 1/2. Wrap each with 1/3 strip of bacon. Serve with wooden toothpick. Bake in large shallow dish for 35 minutes at 350°. Drain all grease. Combine sugar and ketchup and pour over chestnuts and bacon. Bake for 30 to 45 minutes at 300°.
Cook the above ingredients until thickens. Cool. Add 2 beaten eggs and cook for 1 minute or until bubbly. Cool slightly; pour over fresh fruit.
Layer chicken, skin side down, in a greased 9 x 13 dish and sprinkle with the salt and pepper. Cover layer evenly with the drained sauerkraut. Cover with the 4 slices of swiss cheese. Spread the salad dressing evenly over the top. Cover the dish with aluminum foil and bake at 325 F for 1 1/2 hrs. Remove from oven, drain excess juices, brown top quickly under broiler if needed. Garnish with parsley.
Combine together cream cheese and milk. Add crabmeat, onion, horseradish, salt and pepper. Blend well. Spoon into ovenproof dish. Sprinkle with 1/3 cup toasted almonds. Bake at 375° for 15 minutes. Serve with saltines. Serves 4. Enjoy!
Prepare pasta according to package. Drain and place in a large mixing bowl. Cut each pepperoni; slice into 4 pieces and slice the provolone cheese into slices the size of match sticks. Add Provolone cheese and pepperoni to pasta bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning, minced garlic and water.
Cut up chickens. Use only breasts, legs, thighs and wings. Combine salt and flour; coat chicken thoroughly. Then brown the chicken in hot oil; drain. Place chicken in crock-pot. Combine lemonade concentrate, brown sugar, vinegar and catsup. Pour over chicken. Place cover on crock-pot and cook on high heat setting for 3 to 4 hours. Remove chicken and pour the liquid into a saucepan. Return chicken to crock-pot and cover to retain heat. Skim excess fat from liquid. Blend cold water into cornstarch and then stir into hot liquid. Cook, stirring constantly, until thickened and bubbly. Serve chicken with gravy over hot, cooked rice.
Roll out crescent rolls onto ungreased pan. Bake 10 minutes at 350°. Whip together remaining ingredients. Put cream cheese mixture on top of cooled rolls. Top with veggies (broccoli, cauliflower, shredded carrots, alfalfa sprouts).
Brown ground beef until crumbly and no longer pink; drain fat. Mix beef with the remaining ingredients. Spoon into baking dish and bake at 350° for 2 hours.
Melt ice cream and blend in almond extract. Mix crumbs and pecans; pour 1/2 the mixture into an extra large Pyrex dish. Pour the melted ice cream mixture over the crumb mixture and put remaining crumbs over the top. Freeze and cut in squares to serve.
Brown hamburger meat and drain off the grease. Put back into skillet and add the onions and green pepper; cook for about 5 minutes. Add the tomato juice, then the tomato paste. Stir well; add the sugar and cook about 15 minutes or so. Makes 4 servings.
Cut off tips of chicken wings. Cut wings apart at joint. Marinate overnight or at least 1/2 day. Place wings on cookie sheet or shallow pan. Bake for 45 minutes at 375°. Should be moist and juicy; baste if too dry.
Mix strawberries and sugar in large bowl; let stand 10 minutes. Stir lemon juice and Certo together and pour into berries and sugar. Stir 3 minutes. Pour immediately into freezer jars or cartons. Allow to set at room temperature for 24 hours. Store in freezer.
In saucepan, melt oleo, sugar and cocoa. Mix well and add flour, salt and eggs. Mix well and bake in greased pan for 20 minutes at 325°.
Preheat oven to 350°. In a large bowl, mix brown sugar, butter, eggs and flour together.
Mix all ingredients together, except the pecans. Make into a large ball and roll in the pecans. Chill, wrapped in wax paper for several hours.
Grate cheese and garlic in a food processor, add remaining ingredients, mixing well. Mix until creamy and spreadable. Serve with crackers.
Cream shortening and sugar. Add eggs; cream. Add bananas. Add flour, salt, baking soda and vanilla with buttermilk. Bake at 350° for 40 minutes in a 13 x 9-inch pan. Add nuts prior to putting batter into pan.
Dissolve jello in hot water. Add ice cream and strawberries. Stir until ice cream melts. Chill until thickened, approximately 20 minutes. Spread strawberry mixture between layers of cake. Chill 4 hours. Before serving, frost with whipped topping.
In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes. In a bowl, combine the cornstarch and broth. Stir in lemon juice, peel, salt and rice. Add to skillet; bring to a boil. Reduce heat. Add broccoli and parsley. Cover; simmer for 5 to 10 minutes, or until rice is tender. Yields 4 servings.
Blend all ingredients with mixer until smooth. Pour into greased tube pan. Bake at 350° for 45 minutes to 1 hour. Cool for 10 minutes. Remove from pan.
Mix all ingredients. Pour into greased casserole. Bake, uncovered, at 350° for 45 minutes.
Cream butter and Crisco. Add sugar and beat well until light in color. Add eggs, one at a time. Beat well. Add flavoring and beat again. Sift flour and baking powder together 3 times. Add milk, starting and ending with flour. Fold in nuts. Bake in a greased and floured tube pan for 80 minute at 325° or until done.
Combine sugar, milk, cocoa and salt in heavy saucepan. Cook on medium heat until mixture forms a solid ball when dropped into saucer of cold water. Take off the stove and add peanut butter, stirring until completely dissolved. Pour into buttered pan and let cool.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inches. Beat eggs in large bowl. Stir in cake mix (dry), cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes. (Surface of cake will be lumpy.) Cool completely. Prepare pudding as directed for pie. Let stand about 5 minutes or until thickened. Spread over cake. Store covered in refrigerator.
Cream the margarine, shortening, sugars, vanilla and eggs. Add flour, soda, salt and baking powder. Stir in oats, chips and coconut. Chill 3 to 4 hours before cooking. Bake in a 375° oven for 8 to 12 minutes. Yields 8 to 10 dozen cookies.
Cream butter with brown sugar until light and fluffy. Beat in egg. Sift flour with soda and salt; add to creamed mixture alternately with buttermilk, beating until smooth after each addition. Gently blend in peaches. Pour into a greased 13 x 9-inch pan. Sprinkle sugar and cinnamon over top. Bake in a 350° oven for 30 to 35 minutes or until done.
Arrange chicken in baking dish sprayed with nonstick spray. Top with Swiss cheese. Combine milk and soup. Spoon over chicken. Sprinkle with dry stuffing mix. Drizzle with melted butter. Cover. Bake at 350° for 50 minutes.
Heat oven to 350°. Bake 30 to 45 minutes, depending on amount. Prepare corn bread to your specifications. Use broth from your meat. Mix giblets and saute vegetables. Break up corn bread; mix in broth, vegetables and seasonings. If baked with meat it will take a little longer. If croutons are used, use sparingly.
Mix sugar and flour. Add beaten eggs, Karo, vanilla, melted margarine and pecans. Cook at 400° for 10 minutes, then turn to 325° for 35 to 40 minutes.
Combine all in a punch bowl. Garnish with sliced oranges, lemons and limes. Serve.
Mix mayonnaise and eggs; add to broccoli, cheese and onion. Sprinkle stuffing over and dot with oleo. Bake at 350° for 30 minutes.
Mix everything in a large ovenproof casserole. Sprinkle tapioca on top. Cover and bake 1 1/2 to 2 hours at 325°. Stir before serving over rice or mashed potatoes.
Alternate meat, sauce and cottage cheese with noodles and top with Mozzarella cheese. Bake 15 minutes until cheese melts. Works well in crock-pot.
Boil squash, about 8 minutes or until tender; drain well, then mash. Stir in margarine, milk and crackers plus cheese and eggs. Season with salt and pepper. Transfer mixture to buttered 3-quart baking dish. Bake at 350° for 45 minutes. Serves 6 to 8.
Cut up all fruit and nuts. Mix together. Add no liquid. Add eggs and cake mix. Mix well with hands. Bake in tube pan for 2 1/2 hours on 250°.
Place chicken in a 13 x 9 x 2-inch ungreased baking dish. Combine cranberry sauce, onion soup and French dressing. Mix well and pour over chicken. Marinate overnight. Bake, covered, at 350° for 1 hour. Remove cover and continue baking an additional 25 minutes or until tender.
Cook beans by package directions and drain. Combine soup, mushrooms and cheese spread. Toss beans with the soup-cheese mixture and place in a 6-cup casserole dish. Top with French fried onions and crumbled bacon. Bake at 325° for 30 minutes. Serves 6.
Combine the mayonnaise, onion, lemon juice and garlic. Thaw the phyllo sheets according to package directions. Brush a sheet of phyllo dough with melted butter. Place a second sheet on top of first and brush with butter. Place chicken breast in 1 corner of dough and cover with about 1 tablespoon of mayonnaise mixture. Roll up and fold into bundle. Brush with butter. Repeat with balance of chicken breasts. Sprinkle chicken phyllo with grated Parmesan cheese. Bake on cookie sheet, uncovered, at 375° for 35 to 45 minutes until nicely browned.
Place chicken in baking dish (clean up is easier if you line the dish with foil). Mix the salad dressing, preserves, onion soup mix and water. Pour over chicken. Bake at 350° for 1 hour covered. Uncover and continue baking for half hour. Before serving garnish with pineapple and green pepper. Serves 4 to 6.
Grease and flour 2 loaf pans. Beat eggs; add oil, sugar, zucchini and vanilla; cream together. Mix in flour, add nuts. Bake for 45 to 50 minutes at 350°.
Drain beets; reserve beet liquid to measure 2/3 cup (if needed, add water). In small saucepan, stir together flour, sugar, salt and pepper. Gradually stir in beet liquid and vinegar to flour mixture. Cook, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Stir in sliced beets and heat through.
Cream shortening, sugar and vanilla. Add sifted dry ingredients alternately with milk. Stir in chips. Bake in 350° oven for 35 to 40 minutes in an 8 x 8-inch square pan. Serve warm with whipped cream or Cool Whip. Spray or grease pan. Serves 6 to 9.
Combine berries and sugar; set aside. Mix jello in hot water. Add pineapple syrup. Chill until almost set. Add cranberry mixture, nuts and celery. Chill until firm.
Melt butter. Mix all other ingredients. Roll biscuits in melted butter, then roll in the other ingredients. Put sideways in a Bundt pan. Bake at 350° until done. The biscuits will be all together to form a cake.
Heat all ingredients, except noodles, to boiling in Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat. Remove chicken from broth. Cool slightly. Cook noodles as package directs. Remove chicken bones; shred chicken into pieces. Add chicken and noodles to broth. Heat through.
Mix all ingredients except powdered sugar. Add a tablespoon of mixture to hot oil one tablespoon at a time. Balls will form puffs. Turn them in oil. Remove; drain on paper towels. Sprinkle with powdered sugar.
Wrap each chestnut with 1/2 piece bacon skewer with toothpick. Bake at 350° for approximately 1/2 hour. Drain grease. Combine catsup and sugars. Pour over chestnuts and bake another 1/2 hour.
Cook carrots until just slightly done, about 8 minutes. Saute onions in the 3 tablespoons butter. Mix together all but the croutons and stick of butter. Place in buttered or sprayed 9 x 13-inch pan. Melt the stick of butter. Toss in the croutons. Sprinkle over the carrots. Bake 20 to 25 minutes at 350°.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Sift first 6 ingredients into mixing bowl. Stir in pecans and orange peel. Combine orange juice, egg and vegetable oil in large cup measure and beat until thoroughly blended. Add dry ingredients, stirring just until moistened. Pour batter into loaf pan and bake 60 minutes or until cake tester comes out clean. Cool for 10 minutes. Remove and cool completely on wire rack.
Remove paper wrapper from tamales and cut into bite size pieces. Place corn, chili and tamales in baking dish. Bake 15 minutes at 375°. Stir. Sprinkle tortilla chips and cheese over all. Bake another 10 minutes. Garnish with lettuce and ripe olives.
Boil noodles with a few bouillon cubes. Drain. Add butter, sour cream and more bouillon for flavor and poppy seeds if desired. Mix. Bake at 350° for 1/2 hour.
Melt margarine in bottom of 9 x 13-inch baking pan. Spoon graham crumbs into margarine and mix well. Flatten crumbs to form crust. Pour condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts and press down firmly. Bake at 350° for 25 to 30 minutes, or until lightly browned. Cool and cut into bars. Store, loosely covered, at room temperature.
Crush crackers and make a regular graham cracker crust, mixing crumbs and margarine. Place in baking dish, 15 x 9 1/2 or 2-inch or smaller for thicker cake (13 x 9 1/2-inch). Mix cream cheese, eggs, 1 cup sugar, vanilla and lemon juice. Pour over graham cracker crust and bake 35 minutes in 325° oven. Cool to warm to lukewarm.
Pound flour, salt, and pepper into steak. Cut into serving size pieces. Brown meat on both sides in oil with onion. Add soup diluted with water. Simmer slowly for 2 hours or more, until tender. You can also put the oven on low.
Combine strawberries and sugar. Set aside. Mix water and cornstarch; bring to boil. Mix strawberry Jell-O into boiling water and cornstarch mixture. Add strawberries. While mixture is still hot, pour into pie shells. Refrigerate. When set, cover with Cool Whip. Makes 2 pies.
Place meat and soup bone in large pot with salt, peas, barley and water. Bring to a boil. Add all of the remaining ingredients. Continue cooking on low heat. Season to taste. Remove meat when done and reheat. Cook approximately 4 hours.
Combine dates, 1/4 cup sugar and water in small saucepan. Cook 5 minutes, until mixture boils and thickens. Remove from heat; add extract. Cool. Combine remaining ingredients in separate bowl along with remaining 1/2 cup sugar. Sprinkle half of mixture in bottom of 8-inch baking pan. Cover with date mixture. Cover with other half of oatmeal mixture. Press down slightly. Bake 30 minutes. Cut while warm.
Brown ground beef and onions. Stir in remaining ingredients ("smashing" tomatoes!). Simmer 20 minutes. Best served next day.
Combine vinegar, sugar, and spices in a heavy saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
Mix all ingredients well. Chill for at least 1 hour to blend flavors well.
Place all ingredients in bowl for mixing. Add mayonnaise last. Mix together and place on bread of your choice.
Drain pineapple and reserve juice. Add enough hot water to make 1 1/2 cups liquid. Combine stuffing and season mix and chicken broth. Mix all ingredients and bake for 20 minutes. Garnish with pineapple around it. Bake at 350°. Serve.
Mix all ingredients together. Heat about 2 tablespoons butter in a large skillet to medium temperature. Make mixture into patties. Drop patties onto butter in skillet. Make sure to keep lots of butter in skillet; add more if necessary. Don't flip patties until they are nice and brown on first side or they will fall apart. Carefully flip them with a large spatula. Continue to fry until nice and dark golden brown. Remove patties to a serving plate. Pour the Special Sauce over the patties (see following).
Brown meat and onion; drain. Put back in pan and add tomatoes, chilies and beans (drained). Add salt and pepper and chili powder. Simmer 20 minutes. Layer bottom of casserole dish with Doritos, then meat and top with cheese. Place in 350° oven for 30 minutes.
Mix well. Pour into unbaked pie shell. Bake 60 to 70 minutes at 350°.
Slice Twinkies lengthwise. Layer 9 x 13-inch pan with halved Twinkies, creme side up. Pour and spread both cartons of strawberries over Twinkies. Top with vanilla pudding. Top with Cool Whip. Keep refrigerated.
Mix cinnamon and sugar. Cut biscuits into quarters. Dip biscuit pieces into cinnamon and sugar. Layer biscuits and nuts in well-greased Bundt pan. Heat oleo and brown sugar until syrupy. Pour over biscuits. Put into cold oven. Turn oven to 350°. Bake 35 minutes. Let stand for 5 to 10 minutes; turn onto plate.
Grease large casserole dish. Put into it beef, carrots, potatoes, tomato soup, bay leaf, onions and the wine or water. Cover and bake in 275° oven for 4 hours. Remove from oven and stir (may need a little more water). Add frozen peas and the mushrooms. Cover again and cook 1 hour longer. Serves 6.
Mix all dry ingredients. Add persimmon pulp and milk, then add eggs and butter. Pour into greased pan and bake 1 hour in 325° oven.
Mix meat and onion. Brown lightly in skillet. Remove meat and onion from heat and drain. Mix sauces and soup.
Slice zucchini in circles. Coat in flour and salt and pepper. Fry in a small amount of oil until golden brown. Drain on paper towels. Layer zucchini, sauce, olives, mushrooms, and cheese in a 13 x 9 baking dish. Place in a 350° oven for 30 minutes or until cheese bubbles. Serve with tossed salad and breadsticks. Serves 6.
Melt butter in a 2-quart casserole dish. Spread chopped onion over butter; spread rice over onion. Melt bouillon cubes in 2 cups boiling water. Pour over ingredients. Do not stir. Bake at 350° for 45 minutes to 1 hour.
Cut crust from bread. Roll bread thin with rolling pin. Spread with mixture of cheese, mayo and egg. Place 1 stalk of asparagus at end of each slice of bread. Roll up and cut into 3 pieces. Dip each in melted butter. Freeze until ready to serve. Bake on ungreased cookie sheet at 400° until brown (around 15 minutes).
Pour hot water over the 2 Tbsp. sugar, salt and butter. Cool to lukewarm (butter should be melted). Dissolve yeast in the 1/2 c. lukewarm water mixed with 1 Tbsp. sugar. When the yeast is working and the liquids have cooled, combine them. Add flour until a stiff dough forms, mixing well after each addition. Knead stiff dough 8 - 10 minutes, adding the rest of the flour as needed. Dough should be smooth and elastic. Place in greased bowl and let stand for 25 minutes. Punch down and let rise for 15 minutes. Punch down and let rise for 15 minutes three more times. Form three round loaves and put on cookie sheet(s). Slash tops every inch before rising. Let rise and brush with a mixed egg yolk and milk before baking at 350 degrees for 20 to 25 minutes. This bread takes a little extra time but is well worth the effort. The rising/punching down gives the loaves a wonderful texture not found in most homemade breads. This is a great bread to serve with a hot bowl of homemade soup.
Cook chicken , bone and cut in bite size pieces. Cook broccoli, until just tender. Place broccoli in bottom of buttered 9 x 13-inch casserole. Mix soup, mayonnaise, lemon juice, curry and cheese together well. Add chicken to mixture and put over broccoli. Cover with buttered bread crumbs and bake at 350° for 30 minutes.
Stir boiling water into gelatin in large bowl for 2 minutes until completely dissolved. Stir in cold water. Place mandarin oranges in 6-cup mold. Spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm (should stick to finger).
Mix and shape into 24 (1 1/2-inch) balls. Brown slowly in 2 tablespoons oil, shaking often. Add broth, mushrooms and onion. Cover and simmer 30 minutes. Blend cream and flour. Stir into broth. Cook and stir until thick. Serve over warm noodles.