HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare fish; dry it. Add seasoning to taste; set it aside. In bowl, add mustard and vinegar; mix well. Place fish into mixture for 5 minutes; drain it. The fish is ready for baking or frying.
Remove stems from mushrooms and chop. Add onion and cracker crumbs. Melt butter and add to mixture. Stuff back into mushrooms. Brown with butter in oven at 350° for 10 to 15 minutes.
Cut butter and cheese into flour. Add salt. Form into small balls. Form around olives and seal well. Let stand in refrigerator overnight. Bake at 400° for about 15 minutes or until brown. Yields 48 balls.
Combine all ingredients, except cheese slices in a large mixing bowl and mix lightly. Place mixture in an 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Shape into a loaf. Bake at 375° for 1 hour. Remove loaf from oven. Cut each cheese slice into 2 triangles and arrange overlapping on top of loaf. Return meat loaf to oven 2 minutes or until cheese melts. Let stand 10 minutes before slicing. Yields 6 to 8 servings.
In large mixing bowl, combine meat, salt, onion, bread crumbs and milk. Toss lightly until well blended. Shape into bite-sized meatballs. Roll in flour. Preheat multi-cooker frypan. Brown meatballs on all sides in hot butter. Remove meatballs as they brown. Combine remaining ingredients and stir into frypan. Stir well to bring up bits of browned meat from bottom of frypan. Bring to boil. Add meatballs to sauce. Cover and simmer very gently 8 to 10 minutes, stirring occasionally. Serve as hot appetizers with toothpicks. Serve hot or cold. Makes 50 balls.
Heat oven to 375°. Arrange chicken, skin side up, in ungreased 13 x 9 x 2-inch baking pan. Mix soups (do not add water to onion). Pour on chicken; cover. Bake for 30 minutes. Uncover; bake 45 minutes or until done. Makes 4 to 6 servings.
Beat butter, honey and orange peel until fluffy. Delicious on breads, etc.
Preheat oven to 350°. Place roast in thick foil. Cover with mushroom soup; sprinkle onion soup mix over soup. Seal the roast in full and bake at 350° for about 3 hours.
Combine biscuit mix and sugar; cut in shortening until particles resemble coarse cornmeal. Combine beaten egg and heavy cream; add to biscuit mixture and stir with a fork until mixture forms a ball. Roll about 1/2-inch thick on a floured board. Cut with a 3-inch cutter and place rounds on a greased baking sheet. Brush top of each round with melted butter. Bake at 450° for 12 to 15 minutes. Split and butter while still hot. Spoon the strawberries over rounds and top with whipped cream. Yield: 6 to 8 servings.
Combine rhubarb, sugar and 1/4 cup water. Bring to rolling boil; reduce heat and simmer for about 5 minutes. Remove from heat. Let stand, covered, until partially cooled. Dissolve jello in 1 cup boiling water. Stir and blend in rhubarb mixture. Chill until thickened but not set. Fold in the pineapple, apple and nuts. Chill until set. Can be frozen.
Melt Velveeta and Cheez Whiz in a covered microwave-safe dish, stirring every 2 minutes until fully melted. Add chili and salsa. Serve hot with tortilla chips.
Mix flour, raisins, pecans, salt and baking powder in a bag and shake. Cream egg yolks, butter and sugar. Add this to the flour mixture and beat. Fold in beaten egg whites and lemon extract mixture. Use loaf pans. This makes 2 medium size or 1 angel food pan. Bake at 300` for 1 1/2 hours.
Mix dry cake mix with 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture in ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°.
Beat eggs well; melt butter and add all ingredients together. Mix well and pour in unbaked pie shell. Bake at 350° for 45 to 50 minutes or until done. (Use shallow pie shell.)
Mix flour and baking soda. Combine butter, sugars and pudding mix in bowl. Beat in eggs. Add flour and stir in oats. Spoon onto cookie sheets and bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. In large bowl, combine all ingredients. In large baking pan, shape into loaf. Bake 1 hour or until done. Makes about 8 servings.
Boil the potatoes until done. Mix the potatoes, butter and sugar; stir. Add the egg and milk. Stir the vanilla into the mixture and pour	into an undone pastry shell. Cook at 400° for 10 minutes, then turn to 350° and let cook 50 minutes.
Cook frozen vegetables for 6 minutes in just salt and water (no grease). Pour off liquid; pour into casserole dish (1 1/2 to 2 quart). Add grated cheese, celery, onion and mayonnaise. Stir to mix together. Crush crackers and top casserole. Pour 1/2 stick melted butter on top of crackers. Cook at 300° for 20 to 30 minutes or until bubbles.
Combine all ingredients except ham, stirring until blended. Spread 1 tablespoon on each ham slice. Roll up jelly roll fashion. Wrap in plastic and freeze up to 1 month. Thaw at room temperature 1 hour before serving. Cut each roll into 3/4-inch slices. Makes 5 dozen.
Place on top of casserole and bake at 350° for 45 minutes, less if potatoes are thawed.
Toast coconut and almonds. Whip egg white and coffee; add remaining ingredients. Freeze in fluted baking cups.
Mix 1/2 cup flour with blueberries to coat berries. Mix remaining ingredients together. Fill muffin tins (lined). Bake 15 minutes or until light brown at 350° to 375°.
Add flour and sugar to melted butter; beat well. Then add eggs (1 at a time). Add vanilla and buttermilk. Bake at 350° for 45 minutes.
Mix well and form into a ball or log. Roll in chopped parsley and chopped pecans.
Cut artichokes in halves, sprinkle with herbs, garlic and cheese. Mix well and stir in undiluted soup. Stir until evenly coated. Combine oil and bread crumbs in a bowl, then sprinkle on top of casserole. Bake at 350° for 50 minutes.
Place all ingredients into a thick-bottomed pot and cover tightly. Bring to a boil, then turn burner to low setting. Cook for about 20 to 25 minutes or until rice is tender and dry.
Add liquor, margarine, 1 1/2 cups water, potatoes and onion. Cook, covered, 15 minutes. Add clams, 1 3/4 cups milk and cream. Blend 1/4 cup milk and flour. Stir into chowder. Heat to boil, stirring occasionally. Add 1 1/2 teaspoons salt and dash of pepper.
Melt the margarine in a 9 x 13-inch pan. Add the remaining ingredients in layers in order given over the melted margarine. Bake 25 minutes at 325°.
Tear lettuce and dice other vegetables into large salad bowl. Add remaining ingredients and mix well. Serve with your favorite salad dressing. Serves 10 or more.
Chill rice. Combine orange juice, Italian dressing, honey and orange peel. Stir into rice. Cover and chill several hours.
Cook broccoli by package directions and drain. Saute onion in butter. Add broccoli and remaining ingredients. Salt and pepper to taste. Pour into 2-quart baking dish. Bake at 325° for 30 minutes.
Mix the first 3 ingredients together. Cook slowly until a soft ball can be formed in the water. Add the remaining ingredients. Beat until thick. Put in buttered pans. Cool and cut into squares.
Prepare scalloped potatoes as directed on package, except omit butter. Stir in diced cream cheese and mushrooms. Bake at 400° for 35 minutes or until potatoes are tender. Serves 5 to 6.
Mix together and drop (small walnut size) on a greased cookie sheet and bake 10 to 12 minutes at 350°. Freezes well raw or baked. May be baked and heated as needed.
Heat oil in large skillet on medium high heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to a boil. Stir in rice and cover. Remove from heat and sprinkle cheese on top.
Spread cream cheese on one side of a tortilla. Place a slice or two or ham over this. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces. Refrigerate the rolls if you aren't serving them immediately.
Beat egg whites until foamy; add cream of tartar, then beat until stiff. Gradually add sugar. Stir in crushed crackers, vanilla and pecans. Put in pie plate. Bake at 350° for 30 minutes. Top with whipped cream.
Sift first 5 dry ingredients together. Beat egg and add shortening, orange juice and hot water. Combine with dry ingredients. Add nuts and cranberries. Bake 1 hour and 10 minutes at 325°. Brush bread with butter; wrap in waxed paper while hot and place in refrigerator for 3 hours. Remove paper; wrap in towel and put back in refrigerator.
In heavy saucepan, mix dry ingredients. Add oil, water and food coloring. Cook 3 minutes, on low to medium low heat, or until mixture pulls away from side of pan. Stir constantly. Knead slightly and store in an airtight container. Can be used over and over again. Keeps up to 3 months, unrefrigerated. Not edible!! Yields 1 1/2 cups.
Place baking potatoes on paper towel in microwave oven. Microwave on 100% power for 16 to 18 minutes or until knife-tender, turning once. Remove potatoes; wrap each in foil. Let stand 5 minutes.
Melt 1 cup chocolate chips, sugar, applesauce and margarine in large heavy saucepan over low heat, stirring until smooth. Remove from heat. Add egg whites, stir well. Stir in flour, baking soda, salt and vanilla. Stir in 1/2 to 1 cup chocolate chips and nuts. Spread into greased 8 x 8-inch baking pan. Bake 25 to 30 minutes or until set at 350°. Cool completely. (Use 9 x 13-inch pan for double recipe and bake 35 to 40 minutes.)
Drain all fruit well; chop into bite size pieces. Combine with cottage cheese and marshmallows. Add whipped topping; blend well. Sprinkle dry gelatin over top of salad. Keep refrigerated (may be frozen).
Combine all ingredients and simmer 1 1/2 hours (crock-pot works well).
Mix cake mix with 1 egg and 1 stick butter; press into a 9 x 13-inch dish. Beat 2 eggs, 1 stick butter, cream cheese and powdered sugar. Pour over crust. Sprinkle with pecans and bake at 350° for 40 to 45 minutes.
Marinate the roast overnight in Italian dressing. Rub over the lemon pepper and 2 sauces. Put under the broiler until lightly browned on all sides about 20 minutes. Remove from oven and pour over the broth. Put roast in pan on a rack and bake in 300° oven uncovered for 10 minutes per pound. Remove roast from liquid; thicken gravy with cornstarch. Just before serving, add a couple of dabs of sour cream to the gravy.
Mix both kinds of peppers. Add vinegar and sugar. Bring to a rolling boil and boil 7 minutes. Remove from heat and cool 5 minutes. Add Certo and coloring; mix thoroughly. Pour in jars and seal. Skim off foam with a spoon just before pouring in jars. (You can use vinegar.)
Clean spring onions; don't cut off green part. Spread cream cheese on ham slices. Place 1 onion per each ham slice and roll up. Cut into bite size pieces.
Cream together cream cheese, sour cream and mayonnaise. Add soup mix and stir. Add spinach that has been thawed and squeezed to remove as much water as possible. Combine all together.
Beat eggs and sugar well. Add milk, raisins and cooked rice. Add remaining ingredients and bake in a 350° oven for 1 1/2 hours until firm.
Preheat oven to 350°. In small bowl, combine flour, baking soda and salt and set aside. In large bowl, combine softened butter and sugar and beat until creamy. Add the egg and vanilla and mix well. Blend in flour mixture. Stir in the Rice Krispies, semi-sweet chocolate morsels and raisins.
Pour into a large black skillet and cook at 325° for 45 minutes to 1 hour.
Season inside of fish with lemon juice and salt. Flour both sides and brown in shortening in heavy roaster. Prepare your favorite stuffing recipe and stuff fish. Any extra stuffing, place around fish. Bake at 350° for about an hour or until fish and stuffing are done, removing lid the last 15 minutes of baking.
Mix all together. Delicious as well as colorful. Great for birthday parties, showers, etc.
Boil sugar, Karo and water until spins thread. Add peanuts. Cook until starts to turn amber color. Take off heat; add butter, vanilla and soda. Stir. Pour into greased pan and cool.
Brown hamburger and drain. Cook noodles. Bring to a boil and cook 5 minutes. Combine hamburger and noodles. Add rest of ingredients and mix well. Place in casserole dish and cover. Bake at 375 for 25 minutes. Serve with salad and garlic bread for a quick and easy meal.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in margarine. Coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings.
Preheat oven to 350°. Combine peanut butter and melted butter; stir until blended. Mix in sugar, eggs and vanilla. Combine flour with baking powder and soda in separate bowl. Add to the peanut butter mixture, along with milk and chocolate chips. Stir just until well blended. Spoon batter into 12 paper lined 2 1/2 to 3-inch muffin tins. Bake for 20 to 25 minutes. Serve warm. Yields 12 muffins.
Serve a creamy fruit soup for a light lunch, a brunch refresher or even a luscious dessert. Serve on ice to keep it really cool.
Preheat oven to 325°. Spray 7 wide-mouth 1-pint jars with nonstick cooking spray. Cream shortening and sugar in mixer bowl until light and fluffy. Stir in applesauce, water and eggs. Add mixture of flour, soda, baking powder, salt and spices; mix well. Stir in walnuts and raisins.
Cream sugar and margarine and add vanilla. Add eggs one at a time; beating well after each one. Add flour and salt. Grease a 10 x 15-inch jelly roll pan. Spread in pan, and drizzle pie filling on top. Bake at 350° for 35 to 40 minutes. Dribble powdered sugar glaze on top. Makes a nice coffee cake also!
Mix in large bowl the eggs, sugar and Wesson oil; beat at medium speed, about 1 minute. Sift flour; add salt and cinnamon. Sift again and add all at once to eggs, sugar and oil. Mix thoroughly and beat at high speed, about 2 minutes or until mixture is smooth. Add carrots and beat 1 minute. Roll pecans in 1/4 cup flour. Add to cake mixture and mix gently until pecans are well mixed.
Preheat oven to 375°. Shake flour in Reynolds Cooking Bag. Place in 13 x 9 x 2 inch baking pan. Add brown sugar, pecans, margarine, orange juice and cinnamon. Squeeze bag to blend ingredients. Smooth mixture in bag to an even layer. Using wooden spoon or spatula, place biscuits on top of sugar mixture in bag. Close with tie; cut six 1/2 inch slits in neck of bag below tie. Bake 20 minutes. Carefully slit bag down center. Place serving platter upside down on top of baking pan. Carefully invert pan over serving platter. Remove pan and bag.
Combine first 4 ingredients in large mixing bowl. Beat 2 minutes. Add remaining ingredients. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes or until toothpick comes out clean. Frost with a Cream Cheese Frosting.
Arrange carrots in large skillet. Combine preserves and butter. Spoon over carrots. Heat 15 minutes or until hot. Carrots can be prepared in oven, same time, at 350°.
Spray 9-inch square pan with nonstick spray. Mix cornstarch and sugar. Combine with the rest of the ingredients. Bake at 350° for 30 to 40 minutes or until set.
Mix 1/2 cup sugar, cinnamon and walnuts. Place apples in bottom of 8 x 13-inch greased pan. Sprinkle with half of cinnamon mix. Combine egg, milk and margarine. Add dry ingredients all at once; mix until smooth. Pour over apples. Sprinkle with remaining cinnamon mix. Bake in a slow oven at 325° for 50 minutes. Serve with whipped cream. Serves 8.
Mix all ingredients together in a huge mixing bowl. Use 1/3 cup of mix for each cup of hot chocolate.
In medium size bowl, beat butter and brown sugar with wooden spoon or electric mixer until light and fluffy. Stir in flour, 1 teaspoon cinnamon and the water until smooth and thick. Stir in pecans. Mound apples in 9-inch pie pan. Mix white granulated sugar with remaining 1 teaspoon cinnamon. Spoon the pecan mixture, dropping in dollops onto the sliced apples. Sprinkle the cinnamon and sugar over top of all. Bake on lowest rack in preheated oven set at 375° for 45 to 50 minutes or until apples are tender when pierced with skewer. Makes 8 servings.
Put butter or	oleo in an 8-inch square pan in oven. Melt. Mix sugar, flour, baking powder, salt and milk. Then pour over melted butter. Spread undrained cherries over batter and sprinkle 1/2 cup sugar over cherries. Bake at 350° for 30 minutes or longer. Blueberries could be used instead of cherries.
Prepare Sauce:	Blend all ingredients, except chicken in blender at	medium	speed.	After chicken	is cooled, pour sauce over and let sit for about 1 hour before serving.
In large bowl, beat egg until light colored. Add sour cream, honey and vanilla. Beat again. Mash bananas with potato masher or a fork; add to egg mixture. Add nuts. Sift together remaining dry ingredients. Combine with banana mixture and blend lightly. Pour batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° about 1 hour, until browned. Cool before slicing.
In large bowl, mix butter, Parmesan cheese, salt, pepper and egg. Cook spaghetti and drain and put spaghetti with preceding mix and toss to coat well. Spread evenly in 13 x 9-inch pan. Brown meat in large pan, adding onion, pepper and garlic. Drain off fat. Stir in sauce, sugar and oregano. Spread cottage cheese over spaghetti layer. Top with meat mixture. Bake at 350° for 30 minutes. Sprinkle Mozzarella cheese and bake another ten minutes. Let stand 15 minutes before serving. Serves 8 to 10.
Sift together flour, baking powder, salt and sugar. Combine with all other ingredients; mix well. Pour into greased 8-inch pie pan. Bake in 400° oven for 25 to 30 minutes. Serve warm with Cool Whip or ice cream.
Grind the rolled oats in blender or food processor until fine. Add all ingredients to bread maker in order listed. Select white bread and start. Makes the larger 1 1/2 pound loaf.
Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in potatoes until well blended. Stir in remaining ingredients. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. Makes 6 servings, about 1 1/3 cup each.
Beat eggs well and add vanilla and sugar. Blend in ice cream and thawed Cool Whip as you add milk.
Heat oven to 350°. Grease a 10-inch tube pan. Combine in large mixing bowl the cake mix, 1 1/4 cups water, eggs, 1/4 cup oil, lemon peel and orange peel. Bake for 45 to 55 minutes. Immediately turn cake out on rack and set over shallow pan.
Cook macaroni in boiling salted water until tender; drain. Melt butter in saucepan. Blend in flour, salt and pepper. Add milk; cook and stir until thick and bubbly. Add grated sharp cheese, cream cheese, Velveeta cheese and Parmesan cheese. Stir until melted and thoroughly blended. Mix cheese sauce and cooked macaroni. Pour into a 1 1/2-quart casserole. Sprinkle grated sharp cheese on top. Bake, uncovered, at 325° until bubbly, approximately 25 to 30 minutes.
Sift dry ingredients in large bowl. Make a hole in the center and add liquids. Mix. Grease and flour coffee cans or loaf pans. Fill 1/2 to 2/3 full. Bake at 350° for approximately 1 hour.
Saute onions, green pepper and celery. Add beef and brown. Add remaining ingredients. Simmer 3 to 4 hours. Serve on buns. Can be frozen.
Thaw broccoli. Combine all ingredients in casserole and bake at 350° for 1/2 hour or until broccoli is tender.
Mix all well; pour into greased 13 x 9-inch pan. Bake at 350° for 20 minutes.
Mix all ingredients. Store in tight container. To serve: Mix 1 cup boiling water with 2 teaspoons of mixture.
Fill each tortilla with rice, black beans, sweet potatoes and grated cheese. Heat them in the microwave for 1 minute or until cheese melts. Serve with The Perfect Salsa.
Combine butter, beer, lemon juice, garlic salt and lemon pepper. Pour over chicken and refrigerate for 4 to 6 hours. Grill chicken, brushing sauce over pieces as you turn them. Grill about 15 to 20 minutes per side.
Put ground meat in bottom of greased casserole. Top with layers of sliced onion, then layer of potatoes, sliced thin. Layer rice. Cover with layer of beans, then top with soup. Salt and pepper to taste each layer. Bake at 350° for 1 1/2 hours. This dish gets better the longer it bakes.
Brown meat with onion, garlic & peppers; Pour off fat and add picante sauce, tomato sauce, tomatoes, salt & pepper, cumin and chili powder. Simmer uncovered 15 minutes, stirring occasionally.
Combine all ingredients, except 1/2 can onion rings. Pour into a 1 1/2-quart casserole. Bake, uncovered, for 30 minutes at 350°. Top with reserved onion rings; bake 5 minutes longer, or until brown.
Mix thoroughly by hand in bowl. Roll into walnut size balls. Bake in an ungreased pan at 375° until brown (about 20 minutes).
Cook noodles according to directions. Fry hamburger and onions. Add 2 tablespoons flour and brown lightly. Add 2 cups milk and stir and heat until it boils. Pour noodles and gravy in a 4-quart casserole. Stir in the soups and asparagus. Bake at 325° for 35 to 45 minutes or until bubbly. Top with cheese slices 10 minutes before serving and return to oven until cheese melts.
Cook about 3/4 of a bag of egg noodles. Brown hamburg until well done, cooking in a large casserole dish or 13 x 19-inch pan. Add tomato soup, corn and sour cream. Mix well. Then warm in oven at about 350° about 30 minutes.
Pop 5-quarts of popcorn. Place one layer on baking sheets and set aside. In a large saucepan, combine brown sugar, butter and corn syrup. Boil 5 minutes; remove from heat. Add baking soda, vanilla and salt; stir thoroughly. Mixture will foam up. Pour over popped corn; mix well. Place baking sheets in 250° oven for 40 minutes. Stir every 15 minutes.
Spray crock-pot with Pam. Put a layer of carrots, a layer of potatoes, onions and cabbage until vegetables used up. Put uncooked ground round on top of vegetables. Pour cream of mushroom soup over ground round. Cook on low for several hours.
In a skillet, cook ground beef until browned; drain well. Combine beef, cream cheese, onion and the 1/4 teaspoon salt. Spoon beef mixture onto tortillas; roll up. Place, seam side down, in a 12 x 7 x 2-inch baking dish. Cover with foil; bake at 350° for 30 minutes.
Cut steak in 1/4 inch strips before baking. If cooking on grill or broiling, cut after cooked.
Mix sugar, flour and cornmeal together with a fork. Beat eggs, butter, lemon juice and a pinch of salt. Add dry ingredients and beat until smooth. Pour into pie shell. Bake at 300° for 10 minutes, then at 350° for 20 minutes. Turn off the oven and leave the pie in the oven for 10 minutes. Let cool for 30 minutes on a rack before cutting. Yield: 6 servings.
Mix and bake cake mix as directed. While warm, poke holes into cake using a wooden spoon. While cake bakes, mix and heat eagle brand and cream of coconut. Pour this over warm cake and allow to soak in. When cool, top with Dream Whip and coconut.
In pan, heat roast beef until hot. Add seasonings to taste. Place corn tortillas in hot oil skillet for approximately 20 to 30 seconds. Remove tortilla and place onto napkin or paper towel. After last tortilla is done, take roast beef and place a spoonful across corner of tortilla and roll up.
Cut peppers lengthwise into halves. Remove seeds and ribs from peppers. Place peppers in boiling water for 3 minutes. Rinse; drain, cut side down. Set aside.
Steam vegetables; add onions. Mix soup with 1/4 cup water. Pour over vegetables and chill for 1 hour.
Melt chocolate in double boiler. Beat together egg yolks, milk, vanilla and cognac. Add to chocolate; mix. Simmer, stirring occasionally, until thickened, about 15 minutes. Remove from heat. Let stand 30 minutes until mixture is warm. Stir in melted butter; mix thoroughly. Pour mixture into 9 x 5 x 3-inch loaf pan lined with clear plastic. Freeze 2 to 3 hours.
Divide cake mix into 2 equal parts. Put 1/2 cake mix in a 13 1/2 x 9 1/2-inch cake pan. Arrange peaches and juice on top of cake mix. Put butter, nutmeg and cinnamon on top. Cover peaches with remaining of cake mix. Use fork to mash cake mix until juice comes on top. Bake until browned.
Mix all together and cook until butter and onion are partially done. Pour over chicken and bake.