HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 500° or 525° (yes!). Wash and towel dry fish. Arrange in fairly thick portions on small baking sheet. Drizzle with lemon juice. Season with salt, pepper and paprika. Combine melted butter with enough bread crumbs to make a soft mixture. Spoon/pat thickly on top of fish and press down firmly. Bake for 15 minutes.
Mix together the dressing, onion soup and jam or preserves. Spread mixture onto chicken. Cover dish; bake at 350° for 50 to 60 minutes.
Grind cookies in blender. Mix pudding with milk; then mix in Cool Whip. Add cream cheese with margarine and mix into vanilla mixture. For full effect, use "new gallonish" plant pot and layer 1-inch cookie mixture, then 1-inch vanilla mixture and repeat. Serve with fake flowers stuck in middle and dish out with a trowel. Gummy worms can be added for fun.
Brown chops in small amount of oil. Slice onions and potatoes about 1/4-inch thick. Layer chops, onions and potatoes in pan or covered casserole dish. Salt and pepper. Top with can of soup and 1 can water. Cover pan with foil and bake at 375° for 1 hour.
Preheat oven to 350°. Allow egg whites to reach room temperature. Beat egg whites and add sugar 2 tablespoons at a time until stiff. Fold in pecans and chocolate chips. Line cookie sheet with foil and drop by teaspoon. When ready to put in oven, turn oven off and leave cookies in oven 12 hours or overnight.
Soak beans overnight. Saute green peppers and onion. Brown hamburger and place in crock-pot. Start at night on High for 1 hour, then on low all night. Add chili powder and tomatoes and then cook on high until tender.
Mix all ingredients except roast. Put roast in crock-pot. Pour mixture over. Cover and cook on low for 8 hours or on high for 4 to 5 hours.
Whip cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk. Fold 3/4 of whipped topping into mixture. Pour into pie shell. Freeze until firm. Put Cool Whip on top.
Heat tomato soup (undiluted) to boiling point; whip in cream cheese. Add dissolved gelatine to hot soup. Add rest of ingredients (except shrimp) in mixture with mayonnaise. Add shrimp; mix altogether well.
Mix together well the mayo, ketchup, mustard and cream cheese. Chop shrimp real fine. Make sure shrimp is drained. Mix celery and onion. Line small bowl with Saran Wrap and fill with spread. Refrigerate a few hours.
Cut 5 cookies in half; set aside. Finely roll remaining cookies. Combine cookie crumbs and 1/4 cup melted butter; press on bottom and up sides of 9-inch pie pan.
Melt butter and add other ingredients. Pour into greased pan and bake at 325° for 25 minutes.
Preheat oven to 400°. Spray 12 (2 1/2-inch) muffin pan cups vegetable cooking spray. In small bowl, combine oats and water. In medium bowl, combine flour, dry milk, baking powder, salt and cinnamon. In small bowl, beat egg whites, brown sugar and oil. Stir into oats and water. Add to dry ingredients all at once, stirring just until moistened. Fold in raisins.
Preheat oven to 400°. Combine cornflakes, seasoned salt, onion salt and garlic salt in small bowl. Mix well and set aside. Cut each unpeeled potato into 8 wedges. Dip in vegetable oil; roll in cornflake mixture. Place on greased baking sheet. Bake for 30 minutes or until tender. Serves 6 to 8.
Boil sugar, syrup and water until it spins a thread. Beat egg whites and dash of salt until stiff. Add boiled mixture and vanilla. Frost cooled cake. Garnish with nuts.
Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, salt, pepper and sugar. Pour over meat. Cover and refrigerate for 24 to 36 hours, turn meat several times during marinating. Place beef in slow-cooking pot; pour 1 cup marinade over meat. Cover and cook on low 6 to 8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in gingersnaps; cover and cook on high for 10 to 15 minutes. Pour over meat. Makes 8 servings.
Preheat oven to 350°. Grease and flour Bundt pan. Mix and bake for 45 minutes in a Bundt pan. Cool 10 minutes in pan before inverting onto plate.
Melt 1 teaspoon butter in a large skillet. Add the apples and 2 tablespoons sugar; cover and cook over medium heat for 2 minutes. Remove the cover; stir gently and continue to cook for 6 minutes longer until the apples are tender. Sprinkle the cinnamon over the apples; stir gently until the cinnamon is absorbed. Set aside uncovered. Place one layer of bread slices in 13 x 9 x 2-inch buttered ovenproof pan, packing them close together. Sprinkle with half of the raisins. Spread the apples and all their juice over the top. Sprinkle with the remaining raisins. Make another layer of bread. (Make only 2 layers.)
Cut meat into rectangular bite-size pieces. Brown quickly in butter. Push meat to the side of the pan. Add mushrooms and onion; cook just until tender. Add broth; heat just to boiling. Blend sour cream and flour; stir into broth. Cook and stir until mixture thickens slightly. Serve over cooked noodles. Serves 4.
Cook bacon in large skillet. Drain off fat. Measure fat and return 1/4 cup to skillet. Add onion and cook 1 minute. Blend in flour. Stir in water and vinegar. Cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt and pepper.
Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and slice in rings about 1/4-inch thick. Dip rings in batter and drop into skillet containing 1/2-inch of hot melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters. Makes 16 to 20.
Bring to a boil margarine, cocoa and water. Add to flour, salt, sugar, baking soda, eggs and sour cream. Cream and pour onto greased cookie sheet. Bake 20 minutes at 350°.
Melt margarine and chocolate; stir in sweetener and vanilla. Combine chocolate mixture with cream cheese; beat until smooth. Stir in raisins and spread mixture in a lightly greased 8-inch square pan spread with Pam cooking spray. Refrigerate until firm; cut into 1-inch squares. Yields 64 squares.
Boil syrup, sugar and cream of tartar until it forms a ball in cold water (236°). Add butter and soda. Form into balls.
Brown ground beef, add taco seasoning, reserving 1 tablespoon for dressing. Use a large bowl and layer ingredients in salad bowl, starting with lettuce and ending with cheese. Cover and refrigerate.
Cream together Crisco, brown sugar and sugar. Add eggs and vanilla; mix well. Add flour, salt and baking soda, then add chocolate chips. If dough is too sticky, add 1/4 cup flour. Bake at 350° for 10 to 15 minutes. Makes 4 dozen.
Drain all. Wash kidney beans in strainer until all slick juices are off. Mix them using spatula or wooden spoon. Pour dressing over them.
Combine all the ingredients in a food processor. Blend to consistency desired. Serve immediately. Garnish as desired.
Mince bacon and fry until crisp. Remove. Cook onion in bacon fat until lightly browned. Blend in flour. Add bacon, vinegar, 1/2 cup water and seasonings; bring to boil. Add potato, mixing lightly; heat. Sprinkle with parsley; serve. Or, cool, refrigerate and reheat before serving. Serves 4.
Mix all together well. Use about 1/4 cup mix to a mug of hot water. Makes big batch. Keep in airtight container.
Combine mushroom soup and sour cream soup. Place meatballs in slow cooker. Cover meatballs with soup mixture. Add Parmesan cheese to taste. Cook in slow cooker for 2 to 4 hours before serving.
Cream first four ingredients. Sift next four and add. Sift and mix in last five ingredients all together. Bake at 325° until golden brown, approximately 8 to 10 minutes.
Mix ingredients well in crock pot. Add chicken or steak. Start on high heat then turn down to low and let simmer for 2 or 3 hours. Do not salt.
Saute ground beef; drain. Add picante sauce and enchilada sauce. Keep on low heat in the skillet.
In a heavy medium saucepan, bring milk to boiling. Stir in uncooked rice, raisins and salt. Cover pot and cook over low heat, stirring often, for 30 to 40 minutes, or until most of the milk is absorbed. Mixture may appear curdled. Take pot off heat and stir in butter, vanilla, sugar and cinnamon. Cool and refrigerate or enjoy warm.
Heat oven to 400°. Grease 9-inch pie plate. Cook ground beef until brown. Drain. Stir in tomato and seasoning. Spread in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 or 3 minutes longer or until melted. Serve with pizza sauce. Makes 6 to 8 servings.
Mix sugar, butter and buttered pecan syrup; boil. Add soda and vanilla; stir and pour over corn and almonds. (Almonds are optional.) Cook one hour at 200°. Stir every 15 minutes. Store in gallon jars for snacks. This recipe will serve 15 people.
Trim and cut meat in slivers. Put oil, salt and pepper in electric frying pan or skillet. Add meat and cook until brown. Add 1 cup beef bouillon, garlic, celery, onion and green pepper. Simmer until vegetables are to desired doneness, approximately 20 minutes.
Chop cabbage in large pieces; place in bottom of greased baking dish. Brown meat and onions. Pour off fat and stir in rice and tomatoes. Place this mixture on top of cabbage and add 1 cup of water if you think it is too dry. Bake at 350° for 1 1/2 to 2 hours. I usually double this recipe and serve it with garlic bread for a hearty winter meal.
Melt oleo in a 13 x 9 1/2-inch pan. Combine flour, 1 cup sugar and milk. Pour mixture over the melted oleo; do not stir. Combine peaches and remaining sugar in saucepan. Bring to a boil. Pour over batter in pan; do not stir. Bake at 375° for 30 minutes, or until top is brown.
Combine chocolate syrup, salt, cinnamon and coffee in saucepan. Stir in 1/4 cup hot water. Cook over medium heat until heated through. Add 1 1/2 cups of hot water and milk. Cook until heated through, stirring occasionally. Add vanilla. Beat with rotary beater until foamy. Serve immediately. Yields 6 servings.
Combine all ingredients with a mixer. Chill. Serve with crackers or breadsticks.
Beat egg whites in small bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until blended. Fold remaining ingredients into meringue. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 250° for 30 minutes. Remove from sheet to wire rack to cool. Makes 4 dozen.
Boil vegetables; drain. Melt 1/2 of the margarine in saucepan. Crumble crackers, then add to melted margarine. Set aside. Melt other half of margarine and add to soup and cheese to make sauce. Place vegetables in dish. Pour sauce over vegetables and sprinkle cracker mixture on top. Bake in 350° oven for 45 minutes.
Dissolve jello in boiling water or pineapple juice from crushed pineapple. Add crushed pineapple, nuts and cranberry sauce to jello mixture. Pour into individual molds or a mold. Serve on lettuce.
Put sugar, butter and milk into a saucepan. Bring to a boil over medium heat; boil 1 minute. Add chocolate chips; stir until melted and combined. Pour and spread over brownies, cake or cookies. This will set up very quickly like a soft fudge.
Cook macaroni as directed on package; drain. Combine all ingredients, stirring gently. Cover and refrigerate.
Mix peanut butter with powdered sugar until "pea size". Sprinkle bottom of pie shell with 3/4 of the mixture. (Set aside remainder.) Make pie filling. Pour over peanut butter mixture in pie shell. Top with Cool Whip. Sprinkle remainder of peanut butter mixture on top of Cool Whip. Refrigerate several hours before serving. (My family's favorite dessert.)
Combine pudding mix, jello mix and water in saucepan. Cook and stir over medium heat until it comes to a full boil and is clear. Chill until slightly thickened. Prepare Dream Whip. Add to chilled pudding mixture. Chill 3 hours. Top with sliced strawberries.
Cook broccoli according to package direction; omit salt, set aside. Combine milk and margarine in a saucepan; cook over medium heat, stir constantly until heated through (don't boil). Stir in potato flakes and onion. Place in blender; add broccoli and process 30 seconds, until smooth. Return to saucepan. Stir in broth, salt and pepper; simmer 10 minutes, stir often.
Sprinkle the cucumbers with salt; let stand 15 minutes. Drain liquid. Add onion, vinegar and pepper. Just before serving, stir in sour cream. Yields 6 servings.
Mix all together. Cook 1 to 2 hours until thick. Cool. Put in containers and freeze. Serve with tostada chips.
In large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in carrot, raisins, coconut and pecans. In a separate bowl, combine eggs, oil, apple and vanilla. Add to flour mixture. Stir only until combined. Spoon into greased or lined tins. Bake at 350° for 15 to 18 minutes. Makes 18 muffins.
Mix thoroughly, butter, sugar and vanilla. Sift together flour and salt and stir in, then mix nuts, mix well. Chill dough. Roll into 1in balls. Place 2 1/2 in. apart on ungreased baking sheet. Bake 400 degrees until set, but not brown, (10-12 min.).
Mix cream cheese, sour cream and seasoning mix and spread in pan. Mix the rest of ingredients and spread on top. Top with shredded Mozzarella cheese and black olives.
In a bowl combine first 4 ingredients. Cut in oleo until mixture resembles coarse crumbs; set aside. Arrange fruit in a 10 x 6 x 2-inch dish. Combine orange and lemon juice; pour over fruit. Sprinkle with sugar. Top with granola mixture. Bake in a 375° oven for 30 to 35 minutes. Serves 8.
Put each ingredients in layers. Leave in layers and chill for 12 hours to 24 hours. When ready to serve, toss the layers. Excellent.
Mix first 5 ingredients until smooth. Chop nuts and fruit; dredge in flour and add to batter. Mix and pour in 4 layer pans. Bake at 275° for 1 hour.
Place ham in center of an ungreased 11 x 9 x 2 inch microwave dish. Arrange carrots single layer around ham. Combine maple syrup and Dijon mustard. Pour over ham and carrots. Cover with plastic wrap, venting one edge. Microwave on high for 8 minutes (7 minutes if over 1000 watt), stirring once. In a separate bowl, mix beans, ketchup, dry mustard and chili powder. Combine with ham and carrots. Microwave uncovered for 8 minutes, stirring midway. Sprinkle bread crumbs and butter over casserole. Microwave 2 more minutes or place under broiler 4 inches from the top for 1 minute. Serves 4.
Mix cake mix with margarine and 1/3 cup evaporated milk. Spread 1/2 in pan and bake at 350° for 6 minutes. Melt caramels with 1/3 cup evaporated milk. Sprinkle chocolate chips and nuts over cake. Drizzle caramel mixture over cake. Crumble rest of cake mix over top. Bake at 350° for 20 minutes. Enjoy!
Mix; bake at 350° for 45 to 50 minutes. (I use Bundt pan.)
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover and blend on low 3 minutes. Add coconut and pour into 9-inch greased pie pan. Let stand a few minutes. Bake at 350° for about 40 minutes.
Peel and mash 1 avocado. Mix with lemon juice, cilantro, garlic, basil and salt. Dice remaining avocado and fold into mixture with red pepper, salsa, green onion and chopped almonds. Garnish with sour cream. Serve with tortilla chips and fresh vegetables. Makes 2 1/2 cups.
Trim excess fat from chicken. Place chicken on board and flatten to 1/4-inch thick. Place chopped jalapeno and grated cheese on each breast. Roll lengthwise, tucking edges under. Secure with toothpicks.
Twenty minutes before serving, mix tomato with horseradish sauce, parsley and lemon juice; set aside. In large salad bowl, tear romaine and leaf lettuce into bite size pieces. Cut roast beef into 1-inch wide strips. Put on top of lettuce. Drizzle dressing over salad. Drain olives and slice. Sprinkle over salad. Toss before serving. Makes 4 servings.
Drain beans well; add chopped pepper to beans. Combine the remaining ingredients and mix well. Now mix all together and let stand in the fridge for 24 hours.
Mix all ingredients together. Bake for 45 minutes in a greased pan. Bundt or 9 x 13-inch or bread pans.
Mix salt, water, bluing and ammonia in a bowl. Put charcoal in a clear glass container. Pour the mixture over the charcoal. Sprinkle drops of food colorings on charcoal to give color. Set container in warm place. Carefully water a little when liquid is absorbed.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, water, eggs, margarine and brown sugar. Add to dry ingredients, stirring just until dry ingredients are moistened. For each pancake, pour 1/4 cup batter onto a hot, lightly greased skillet. Cook until tops bubble and edges look cooked. Flip. Top with Maple Pecan Sauce.
Bring the pineapple, sugar and Jell-O to a boil. Remove from heat and add 2 cups ice and water. Stir. Place in refrigerator. Continue to stir and check until slightly congealed. Add the nuts, cheese and whipped topping. Mix and return to refrigerator. May be poured into mold now.
Mix well. Refrigerate 3 days. Mix every day. On 4th day shape into logs. Place on broiler pan or rack with drip pan under it. Bake 8 hours at 160°.
Mix all this together; then freeze. When you take it out, as it begins to thaw, add 1 to 2 liters of ginger ale.
Layer in a deep clear glass bowl. Layer the ingredients in alternating colors. This salad is very pretty as well as tasty.
Blend sugar, oil and eggs. Stir in zucchini. Add the remaining ingredients except nuts. Beat. Add nuts. Grease and flour two 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until done.
Crust: Melt butter. Add flour and nuts. Mix well and press into pan. Bake at 375° for 15 minutes. Cool.
Mix the croutons with 1/4 cup butter; spread in bottom of 9-inch baking dish. Combine soup, mayonnaise and lemon juice. Spoon half of mixture over croutons; set remainder aside. Mix together spinach, sour cream, onion and Worcestershire sauce. Spread spinach mixture on each ham slice. Place asparagus spear on top; roll up. Place rolls seam side down in baking dish. Spoon remaining sauce over top. Saute mushrooms in butter. Sprinkle over top. Bake at 350° for 30 minutes or until bubbly. Serves 4 to 6.
Grate all cheeses. Boil noodles until tender; drain. In large glass baking dish, spread a dipper full of sauce to cover the bottom. Place a layer of noodles, then top with Mozzarella cheese. Top again with sauce. Repeat with noodles and then Swiss cheese and sauce. Repeat with noodles, Mozzarella cheese and sauce. Lasagna should be 4 layers thick.
Combine lemon juice and Equal. Stir in water. Add ice cubes. Garnish with lemon slice. Makes 1 (8-ounce) serving containing 32 calories. Diabetic Exchange: 1/2 fruit.
Slice eggs in half lengthwise. Remove yolks and mash. Mash shrimp, setting aside 12 tiny shrimp. Combine celery, carrots, onion and vinegar; mix well with salad dressings. Stir in eggs and shrimp; mix well. Fill egg whites. Place a shrimp on each top, then sprinkle with paprika. Yields 12 stuffed eggs.
Put rhubarb in a baking dish; pour sugar over fruit and then cover with crust. Bake. This will work with any fruit. Bake for 40 minutes at 350° or until crust is done.
Brown beef and pork in oil. Add onion, bell pepper and celery; saute. Add roux and eggplant (diced). Stir well and add water. Let cook on medium-low for 3 hours, adding small amounts of water as needed. Stock will get brown and thick. Add shrimp and cook 20 minutes longer. Add cooked rice and green onions. Mix well and cover. Let sit for 10 minutes.
Roux: Combine flour and oil; cook over medium heat until dark brown, stirring constantly. Stir in onion, celery, green pepper, garlic, black and red peppers. Cook over medium heat until vegetables are tender. Stir often.
Combine cheese and flour. Dip the halibut in the mixture and saute in butter until fish flakes when tested with a fork. Remove halibut from frying pan and place on platter. Pour pan drippings over fish and sprinkle with parsley. Makes 4 servings.
Mix sausage, cheese and biscuit mix. Shape into 1-inch balls. Bake at 350° for 15 minutes on ungreased cookie sheet.
Dissolve gelatin in boiling water in a blender. Add cream cheese, fruit and sugar. Mix in blender. Put in a greased bowl and fold in Cool Whip. Refrigerate. Top with more fruit.
Dice onion. Melt butter in a large frying pan. Fry onion in butter until tender. Add chicken. Brown lightly on all sides. Add salt and pepper. Cover and cook over medium-low heat for 5 minutes. Add soup and milk. Make sure soup and milk are blended. Add paprika. Cover and cook about 30 to 45 minutes or until done. Serve plain or over hot biscuits.
Cook macaroni as directed. Add chopped celery, onions, and peppers in large bowl, then add boiled eggs. Mix well.
Brown meat; add catsup, beans and the seasonings. Place in a chafing dish and layer the onion, cheese and olives on top. Serve with tortilla chips.
Combine all dry ingredients in a large bowl. Add wet ingredients and beat at medium speed about one minute. Fold in walnuts and dates. Pour batter into a 2-quart (9 x 5-inch) loaf pan. Bake at 375° for 1 hour.
Toss cucumber and onion until mixed. Blend remaining ingredients thoroughly and pour over vegetables. Chill for at least 8 to 10 hours before serving. The best ever eaten!
Combine first 4 ingredients in a bowl. Mix with fork until moist. Add evaporated milk. Mix with hands until workable. Don't make it too moist. Roll into pea-sized balls or slightly larger. Flatten with fork. Let dry.
Chop shrimp; reserve a few. Combine cream cheese, mayonnaise, garlic powder, Worcestershire sauce, lemon juice and onion; blend. Chill several hours. Shape as desired. Garnish with few shrimp and fresh dill (optional).
Soak gelatine in cold water, add boiling water and stir to dissolve. Add lemon juice and sugar; strain. When beginning to stiffen, put a layer of jelly (jello) in a dish, then layer of sliced bananas, another layer of jelly, then one of sliced oranges, another of jelly, one of sliced pineapple, and finish with jelly.
Mix all ingredients together. Pour into a 2-quart casserole dish. Bake, uncovered, at 325° for 30 minutes, then cover and bake 30 more minutes.
Put bread in blender. Mince garlic very fine. Chop parsley. Mix all ingredients except spaghetti together until well blended (with your hands). Cook spaghetti or linguine al dente. Drain and mix with bread crumb mixture. Happy St. Joseph's Day.
Brown sausage in skillet, breaking up with fork. Arrange layers of rice, sausage and onion in greased casserole dish, ending with rice on top. Pour tomato soup over all. Season with salt and pepper. Top with grated cheese. Bake at 375° for 20 minutes.
Melt butter in 8 x 8-inch pan. Mix milk and eggs lightly with beater. Add sugar. Pour mixed batter over melted butter. Bake in 450° oven for 20 to 23 minutes.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Pour over popped corn, mixing well. Turn into two large shallow baking or roasting pans. Bake in 250° oven for one hour, stirring every 15 minutes. Store in tightly covered container.
In large bowl, pour condensed milk, lemon pie filling, pineapple, Cool Whip and marshmallows and stir. Refrigerate.
Cut eggplant into 1/4 to 1/2-inch slices. Sprinkle lightly with salt. Let drain for 30 minutes. Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mix bread crumbs with oregano. Dip slices in bread crumbs. Combine butter and oil in skillet and heat. Add eggplant slices and sprinkle with salt and pepper. Saute to a medium brown, about 5 minutes on each side.
Preheat oven to 300°. Grease six 5-ounce custard cups with vegetable oil. In a small saucepan, cook orange juice and sugar over medium-high heat until mixture has a syrup consistency, then reserve. In a large bowl, beat egg whites until stiff. Pour syrup over the egg whites and continue beating for 2 minutes. Add cocoa and liqueur and beat only until well mixed. Pour into prepared custard cups. Bake for 12 minutes or until puffed. Do not overbake.