HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut fillets into serving size portions. Place portions in a single layer in shallow dish. Pour buttermilk over fish and let stand for 30 minutes, turning once. Combine biscuit mix and salt. Remove fish from buttermilk and roll in biscuit mix. Fry in moderately hot cooking oil for 4 to 5 minutes or until brown. Turn carefully and fry 4 to 5 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on paper towel. Serve with lemon wedges or malt vinegar. Makes 4 to 6 servings.
Combine all ingredients in a large Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes. Remove and discard cinnamon sticks. Serve hot. Yields 14 cups.
Melt butter in bottom of 9 x 13-inch pan. Sprinkle over it the graham cracker crumbs, then sprinkle chocolate chips, then coconut. Drizzle sweetened condensed milk. Put 1 cup nutmeats on top and bake at 350°. Cool and cut.
Into top of a double boiler, over boiling water, add all ingredients. Keep stirring constantly. Begins to thicken in about 5 minutes. Makes 1 cup.
Cook syrup and sugar to boiling; remove from heat. Stir in peanut butter and Rice Krispies. Pat into well-greased 9 x 13-inch pan. Melt chocolate chips and butterscotch chips in double boiler and spread onto the Rice Krispies mixture. Cut into squares.
Combine cranberry sauce, brown sugar, rum extract or orange extract and nutmeg. Peel off top rind of Brie round, leaving 1/4 inch rim. Top Brie with cranberry mixture and sprinkle with chopped pecans. Bake in 500° oven for 4 to 5 minutes. Serve with assorted crackers.
Pam spray large baking dish. Butter French bread and place buttered side down in dish. Cut onion slices to cover bread. Saute onions in oil or butter but do not brown. Add the egg mixture. Bake at 350° for 30 minutes. Serve at once.
Crush garlic and add juice to all ingredients. Mix well and place in a plastic wrap lined mold or dish. Chill overnight. Remove when hard and coat with black pepper. Very good served with Wheat Thins.
Grease 8 x 8-inch baking dish. Peel and slice apples and place in baking dish. In a small bowl, mix flour, sugar, baking powder and salt. Add unbeaten egg and mix until crumbly. Pour over apple slices. Melt butter and pour over top of crumb mixture slowly. Sprinkle top with cinnamon. Bake at 350° for 30 to 40 minutes. Serve with whipped cream.
Making sure water has been drained from all, mix chopped spinach, sausage (or hamburg), cottage cheese, garlic, juice of 1/2 lemon, cheese, salt, pepper, oregano and egg. Cook shells ahead of time and chill.
Melt butter in a large saucepan. Stir in celery, carrot and onion; coat with butter. Add chicken. Cook over low heat, covered, for 10 to 15 minutes. Remove chicken, cut into small cubes and return to pan. Add broth. Bring to a boil and add noodles and corn. Simmer for 15 minutes or until noodles are done. Season with pepper and salt, if needed. Makes about 4 servings.
Mix together and place in greased muffin tins. Bake in a preheated oven at 375 for 9 to 11 minutes, until golden brown. Yield: 12.
Cook beef and onion; drain. Stir in salt. Spread in greased 9-inch pie plate. Sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean.
In small saucepan combine sugar, corn syrup and water. Cover. Heat to boiling (rolling) over medium heat. Remove cover and boil rapidly without stirring to 242° on candy thermometer or until syrup spins a 6 to 8-inch thread when dropped from a spoon. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form. Add vanilla.
Melt margarine, sugar and cream cheese, then beat until smooth. Add 1/2 cup sweet milk. Beat Dream Whip with 1/2 cup of sweet milk until thick.
Melt butter in 9 x 13-inch dish. Mix in 3 tablespoons sugar and pretzels. Bake for 8 minutes at 400°. Let cool.
In a large pan, melt peanut butter chips and 1 cup condensed milk with 2 tablespoons butter. Stir occasionally. Remove from heat. Stir in peanuts. Spread mixture into waxed paper lined 8-inch square pan. In small saucepan, melt chocolate morsels and remaining condensed milk with butter. Spread mixture over top of peanut mixture. Chill 2 hours, until firm. Cut into squares. This is quite rich. I recommend cutting it into small pieces.
Preheat oven to 425°. Combine dry ingredients in a mixing bowl. Stir in egg, milk and oil. Fold in cranberries and spoon into greased muffin tin. Bake 20 minutes. Yield: 12 muffins.
Mix together and bake in four layers (or two layers and slice them). Bake at 350° for 10 to 15 minutes for 4 layers, 20 to 30 minutes for 2 layers.
Fry liver in fat very slowly; add flour and onion and cook 20 to 30 minutes. Add water, vinegar, salt and pepper and simmer for 10 minutes.
Put pineapple in 9 x 13-inch pan; add blueberries. Add the 3/4 cup sugar over this. Sprinkle the dry cake mix over the blueberries. Add 1 cup pecans, then sprinkle the 1/4 cup sugar over the pecans. Bake at 325° for 35 or 40 minutes. Serve with Cool Whip on top.
In a large bowl, combine the first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake in a 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Grease and flour muffin tins or use baking cups. Mix all ingredients together, beat for 2 minutes. Fill muffin into 2/3 full. Bake for 20 to 30 minutes at 350°. Can also be baked in loaf pan for 1 hour at 350°.
Mix Cheddar cheese with enough mayonnaise to insure clumpy consistency. Fold in shrimp. Season with garlic powder. Spread on Triscuits, heaping helpings. Broil until cheese melts and becomes bubbly. Never fails to make a hit!
Use mixer; soften cream cheese with milk and some Worcestershire sauce. Add lemon juice and onion. When smooth, add chopped beef.
Season trout with lemon juice and salt and pepper to taste. Dip in flour, then egg. Press lightly in oatmeal flakes. Put in hot pan with melted butter and fry about 5 minutes per side. Garnish with lemon slices and pour melted butter over trout.
Saute onions in 2 tablespoons butter for a few minutes. Add mushrooms, dill, soy sauce and paprika. Continue to saute until vegetables are barely tender, then add 1/2 cup of stock and reduce heat to simmer. Melt remaining butter in saucepan. Whisk in flour and cook 2 minutes or so. Gradually add milk and cook over low heat until thick, stirring often. Stir thickened mixture into mushroom mixture and add remaining stock. Cover and simmer 15 minutes. Add lemon pepper and cream or yogurt just before serving.
Fry bacon; add onions, garlic and meat. Cook. Stir in tomato sauce, water, salt and chili powder; simmer, covered, 5 minutes. Stir in olives. Break half the spaghetti into greased casserole dish and spread evenly. Cover with half of sauce. Sprinkle with half of cheese. Repeat layers. Bake, covered, at 350° for 30 minutes. Uncover and bake 15 minutes. Serves 6.
Combine the first 5 ingredients. Reserve 1 cup. Pat remainder on bottom and sides of 9-inch pan. Spread preserves over crust. Sprinkle reserved crumbs over preserves. Blend in small mixer bowl the next 4 ingredients. Whipped cream is mixed in a small bowl after it has been whipped. Spoon into cream mixture. Crust should be baked at 350° for 20 to 25 minutes. Spoon creamed mixture into baked crust. Refrigerate.
In medium bowl flake tuna; stir in all ingredients until mixed. Cover and refrigerate.
Cut kielbasa into pieces. Brown in 350° oven. Add the sauerkraut, onion and brown sugar. Bake at 350° for 1/2 hour.
Coat both sides of pizza shell (lightly) with oil. Spread on a thin layer of Ricotta cheese. Evenly distribute garlic slices. Next, cover with zucchini slices, followed with tomato slices. Sprinkle with Italian seasoning and garlic salt; top with Romano cheese. Bake at 350° for 12 to 18 minutes or until bottom of shell is light brown. Serves 3 to 4.
Boil potatoes, mash and mix in powdered sugar and coconut. Refrigerate for 15 minutes. Shape ball of mixture around an almond. Melt chocolate chips. Dip ball in chocolate. Cool and enjoy.
Dice potatoes (squares). Slice onion. In a 9 x 13-inch pan, add potatoes, green beans, onion and cream of mushroom soup. Mix until potatoes and green beans are coated. Add 1/2 cup milk. Crunch French's onions over top and bake until potatoes are soft at 350°.
Trim off excess fat from ribs. In a large skillet, brown ribs in oil. Place in a roasting pan. Place apple wedges and onion rings over ribs in pan. Combine all ingredients for sauce. Baste ribs with sauce. Cover with foil. Bake at 350° for about 50 minutes. Uncover. Pour remaining sauce over ribs. Bake at 350° for another 40 to 50 minutes or until ribs are no longer pink near the bones.
Preheat oven to 325°. In a large mixing bowl, cream butter and sugar.	Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13 x 9 x 2 baking dish. Bake uncovered for 35 to 40 minutes or until set.	Sprinkle cinnamon over top.
Combine ingredients; stir until sugar is dissolved. Cook to hard crack stage or until it will spin a thread (375°). Pour out on cold buttered platter. Pull edges to center and centers out. Pull until white; cut into portions.
Put toast in the toaster for 2 minutes. Take it out. Put butter, then cinnamon.
Slice cucumbers into salad bowl. Cream mayonnaise and milk together, enough to coat cucumbers. Add dash of salt and pepper to taste. Onions may be added if you like.
Put hot carrots into blender or food processor. While mixing, add margarine, eggs, flour, vanilla, cinnamon, sugar and baking powder. Put into a 2-quart casserole dish and bake for 1 hour at 350°.
Melt chocolate in double boiler. While chocolate is melting, cream oleo and sugar; add eggs. Add flour and milk alternately. Then add 1/2 cup of the hot water to the melted chocolate. Bring the other 1/2 cup water to a boil and add soda. Stir in chocolate immediately. Slowly add the chocolate to the batter and add vanilla. Bake in greased and floured 9 x 12 pan about 1 hour at 325°. Pulls away from sides of pan when done. Cake is at its best the third day. Not necessary to ice (but much better).
Saute onion and green pepper in butter until tender, stirring constantly. Add remaining ingredients and simmer over low heat 10 to 15 minutes, stirring occasionally. Okra can be cut up if you prefer and onion can be sliced into half rings.
Mix together. Put in a greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Top with cheese or croutons, etc.
Arrange broccoli (cooked) in the bottom of a greased 9 x 13-inch pan. Pull apart chicken and arrange on top of broccoli. Mix soup and mayonnaise together and spread over meat. Cover with cheese and seasoned croutons. Bake approximately 45 minutes at 325°, until bubbly and hot.
Cook onion, peppers and celery until tender in small amount of broth. Salt and pepper to taste. Put layers of noodles in baking dish, layer of chicken, then layer of mixed vegetables and pimento, then a thin layer of cheese, then layer of noodles. Continue until all is used with thick layer of cheese on top. Put in medium hot (350°) oven until cheese is melted. Serve warm.
Mix the mashed potatoes with the powdered sugar; roll into balls. Dip into a mixture made by mixing the chocolate chips and milk chocolate in a double boiler. Add a small amount of wax to keep thin.
Melt caramels and Pet milk. Put this caramel mixture over what you have just baked. Toss chocolate chips on top with rest of dough and bake at 350° for 18 minutes. Refrigerate 1 hour before serving.
Cook the chicken breasts and broccoli. Mix soup, sour cream, cheese, mayonnaise, salt and pepper. Drain broccoli and arrange on the bottom of a 3-quart casserole dish sprayed with Pam. Sprinkle with Parmesan. Skin and bone the chicken. Pull into pieces and place over the broccoli. Add more Parmesan cheese, then top with paprika. Bake at 350° for 30 to 40 minutes.
Preheat oven to 325°. Grease pan. Melt butter. Add sugar and stir well. Add egg and vanilla; stir well. Sift flour and baking powder into egg mixture. Mix well. Bake for 20 to 30 minutes in a square 8-inch pan.
Place layer of tortillas in shallow casserole dish. Layer ingredients and top with another layer of tortillas. Bake at 350° for 45 minutes or until tortillas brown.
Cook sausage and drain off grease. Slice bread 1/2-inch thick. Line bottom of 13 x 9-inch baking dish, greased. Lay bread in dish and sprinkle sausage over top. Reserve about 1/4 to sprinkle on top. Beat eggs and milk. Pour over sausage. Bake at 350° for 30 minutes. Lay cheese on top and rest of sausage and bake until cheese melts, about 5 minutes.
Cut celery, onions and peppers into small pieces. Put celery and peppers in 6 quarts of water and boil 10 minutes. Put flour and oil in skillet and brown until dark. (This will be called your rue.) Add onions and garlic to taste. Cook for 10 minutes. Add the flour mixture (rue), shrimp, crab meat, tomatoes and crab boil to the celery and pepper soup mix and cook for 30 minutes.
Combine cornmeal, flour, sugar, baking powder, yeast, salt and soda. Then mix eggs, buttermilk and oil. Add to dry ingredients. Stir well and spoon into well-greased cast-iron cornstick pan. Fill 1/2 full. Bake at 450° for 12 to 15 minutes. Makes 3 dozen.
Mix all ingredients and bake on cookie sheet at 350° for 25 minutes. While cake is hot, make holes in cake and pour frosting over cake.
Drain first four ingredients and add onion, celery and green pepper. Marinate in vinegar, oil and sugar. Add salt and pepper. Marinate overnight.
Preheat oven to 350°. Lightly grease two large baking sheets. In large bowl of electric mixer, combine eggs and almond paste. At medium speed, beat 5 minutes or until mixture is light and creamy. Add cookie mix; at low speed, beat until mixture forms a dough. Roll rounded teaspoonful of dough into a ball. On a sheet of waxed paper, place sugar. Roll dough ball in sugar to coat. Place ball on prepared baking sheet; flatten slightly with palm of hand. Gently press an almond into center of dough. Repeat with remaining dough, placing cookies about 1 inch apart on prepared baking sheets. Bake 12 minutes or until cookies are golden. With metal spatula, transfer cookies to wire rack to cool. Yields 3 dozen.
Heat oven to 350°. Grease 1 1/2-quart casserole or baking dish. Slowly stir grits and salt into brisk boiling water. Reduce heat to medium-low and cover. Cook 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat. Add small amount of grits to beaten egg. Return grits to mixture in pan. Add remaining ingredients. Cook over low heat an additional minute or until cheese is melted. Bake 30 to 40 minutes or until top is set and lightly puffed. Let stand 5 minutes before serving. Makes 4 to 6 servings.
Thoroughly mix together. After all ingredients are well blended, add 1 1/2 to 2 cups whiskey. Refrigerate and serve. May be stored in freezer for later use.
Cream shortening, butter and sugar with hand mixer. Add eggs, one at a time. Add vanilla, salt and baking powder. Add cocoa. (If making plain pound cake, omit cocoa and increase vanilla to 2 teaspoons.) Add flour and milk alternately, ending with milk. Bake 1 1/2 hours at 325°.
Melt butter and cream cheese together. Add sugar. After melted, add corn and cook until hot.
Mix all together. Serve with raw carrots, celery, cucumbers, cauliflower and radishes.
Combine pepper, onion and cukes. Sprinkle with salt and celery seed. Let stand one hour in refrigerator, then drain. Pour vinegar and sugar mixture over cucumbers. Place in containers. Refrigerate.
Boil potatoes in salt water until tender. Drain and mash. Add cream cheese, sour cream, salt and pepper, mixing well. Place in greased 2-quart casserole. Top with pats of butter. Cover. Potatoes may be stored in refrigerator for several days. Before baking, sprinkle with paprika and bake uncovered in a 350° oven for 30 to 35 minutes or until heated through.
Place in pan the liquid from the salmon with the butter, lemon juice, water and cloves. When it begins to boil, add salmon (free from skin and bones). Season with cayenne pepper and salt to taste. Boil several minutes; serve on crackers.
Tear the bread into chunks. Add enough milk to the eggs to make 2 cups liquid. Add the vanilla to the milk mixture. Add bread to milk mixture; soak well. Place in greased casserole. Add fruit. (Frances likes to use 2 or 3 fruits at a time; one favorite mixture is pears, raisins and apples.) Dot with butter; sprinkle well with nutmeg. Bake at 350° for at least 30 minutes.
Put sugar, butter (margarine), syrup and half of milk into pan. Allow it to come to a boil. Add remaining milk slowly. Cook until thick, stirring constantly. Takes about 1 hour slow cooking. (First samples in water.) Done when sample clicks against rim of glass but is still soft inside. When done, add 1 tablespoon of vanilla or walnut flavoring. Pour into buttered pan. Allow to set until firm. Cut in pieces.
Combine. Roll in pecans. Rolls best if chilled first. Freezes well. Makes 3 small balls or 2 large ones.
Cream chicken and place in soup pot. Add water and allow to boil a few minutes. Skim soup carefully. Add vegetables and seasonings. Lower heat and cook slowly, 1 1/2 to 2 hours. Remove onion and serve with matzo balls.
Cut chicken breasts into small chunks or strips (which ever you prefer). Brown meat in oil. Add water; cover and simmer 2 minutes. Add pineapple and vegetables; bring to a boil, reduce heat and simmer approximately 3 to 5 minutes, until vegetables are crisp-tender. Stir in combined preserves, cornstarch, vinegar and soy sauce. Bring to a boil and mixture is slightly thickened. Serve over hot rice. Garnish with a few sprigs of fresh parsley. Serves 4.
Brown coconut, butter and pecans; divide into pie shells, saving small amount to garnish top of pies. Mix cream cheese and can milk well; fold in Cool Whip. Put in pie shells; top pie with sprinkling of coconut mixture and swirl butterscotch topping.
Make sure eggs, butter and Crisco are at room temperature. Cream together until light and fluffy, then add salt, baking powder, flour and milk.
Mix together butter, sugar and egg; set aside. Sift together baking powder, salt, flour and nutmeg.
In a large skillet, sprayed with vegetable oil (like Pam), brown meat, onion and garlic. Add chopped potatoes and mushrooms. Mix well to combine. Continue cooking until potatoes start to brown.
In Bowl #1 (larger bowl): Mix flour and pinch salt. Remove 1/3 of this mixture and place in bowl #2. Add shortening by cutting with cutting tool or fingers to the remaining flour in bowl #1. Cut to a real fine consistency.
Sift together flour, sugar, and salt. Bring to a light boil, the water, margarine and cocoa. Add eggs, sour cream and baking soda. Combine with the flour mixture and mix well. Pour into a 10 1/2 X 18 X 1 inch cookie sheet and bake in a 400° oven for 20 minutes.
Brown meat, celery and onions. Add 1 tablespoon of fat if meat is lean. Add all the other ingredients. Simmer about 20 minutes. Serve between toasted, buttered bun halves. This makes enough for 6.
Cream butter and sugar. Add eggs, one at a time. Roll dates and nuts in 1/2 cup flour. Sift soda and rest of flour. Add alternately with milk, coconut, fruits, nuts and orange slice candy. Bake at 250° for 2 1/2 to 3 hours or until done.
In a small bowl, combine sugar, nuts and cinnamon. Sprinkle 1/4 cup mixture in greased Bundt pan. Cut each biscuit in half and roll in balls. Dip each ball in butter and layer biscuit balls, cinnamon mixture and 1/2 cup preserves in pan. Bake at 350° for 35 minutes. Turn out on wire rack. Top with remaining preserves. Garnish with cherries.
Cream together margarine, sugar and flour. Add pecans. Use 1 tablespoon of dough for each cookie and shape into balls. Bake in a 300° oven for 45 minutes or until brown. Roll in mixture of sugars as soon as taken from oven. Makes about 4 dozen.
Bring sugar, turmeric powder, cloves, mustard seed, celery seed and vinegar to boil. Boil for 5 minutes. Drop cukes in hot syrup. Bring to a boiling point. Put in hot sterilized jars. Seal at once. Place on a large board and cover with heavy towel until cool. This helps them seal tight.
Heat oven to 350°. Grease square pan, 9 x 9 x 2-inches. Beat baking mix, 1/4 cup sugar, the milk and vanilla with spoon. Stir in pecans. Spread in pan. Mix apples, 3 tablespoons sugar and 1/2 teaspoon cinnamon. Spoon over batter (do not mix). Beat whipping cream, eggs and 1/2 cup sugar just until smooth. Pour over apples. Sprinkle with cinnamon. Bake about 50 minutes or until toothpick inserted in center comes out clean.
Peel top third of apples and core, replacing 1/2-inch core in bottom. Place apples in oiled baking dish.
Cook potatoes and onions in water. Season with salt and pepper to taste when potatoes and celery are tender. If potatoes are too large, you may cut smaller. Add milk and margarine. Mix flour or cornstarch for thickening; stir constantly as you add this to your other ingredients until thickened.
Combine sugar, vinegar, oil, salt and pepper. Bring to a rolling boil. Cool while preparing other ingredients. Combine cooled liquid and the remaining ingredients and refrigerate for 24 hours.
Place melted margarine in baking dish. In small bowl mix the flour, sugar and milk. Pour into baking dish with the margarine but do not stir. Spoon fruit over batter evenly. Sprinkle with cinnamon. Bake at 350° until golden brown and dough rises to the top.
Combine chicken and pimento. Heat thoroughly. In a 10-inch skillet, cook onion and celery in butter until tender. Add croutons. Toss lightly. Divide crust in halves. Place vegetables in crusts and fold. Bake until crust is done at 375°. Pour chicken mixture over baked crust.
Cream butter and sugar and blend. Add egg yolk and blend. Stir in flour. Roll dough into 1-inch balls, dip in egg white, roll in nuts, place on greased cookie sheet. Lightly press into center of balls with tip of teaspoon to form small depression. Bake at 300° for 5 minutes, remove from oven and again press centers with teaspoon. Bake 15 minutes more. Cool, place jelly in centers. Makes about 2 dozen.
Preheat oven to 425°. Put roast on foil, enough to wrap roast. Put soup and onion soup mix on top of roast. Mix it together and wrap in foil good and tight. Put in oven for 2 1/2 to 3 hours.
Cream butter, sugar and eggs. Add beans, apples, raisins and vanilla. Add to dry ingredients. Bake at 350° for 1 hour.
Mix ingredients well. Pour into a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Let cool.
In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt, as desired. Reduce heat. Add the milk and butter. Heat through, but do not boil. Garnish with parsley, if desired.
Sift flour, sugar, baking powder and salt together. Cut in butter with a pastry blender. Add egg and milk. Blend thoroughly. Knead the dough on a lightly floured surface until smooth. Roll to 1/2-inch thickness and cut with biscuit cutter. Place on a greased baking sheet and brush with melted butter. Bake at 450° for about 7 minutes.
Cut elephant into bite size pieces (this will take about 2 months). Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. This will serve 1,972 people. If more are expected, the two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew!
Preheat oven to 350°. Put butter in 13 x 9-inch pan and melt in oven. Remove. In large bowl, beat eggs well, then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach and onion. Mix well and spoon in pan. Bake 35 minutes. Remove and cool for 45 minutes. Cut in squares. Freezes well.
Sift together dry ingredients. Mix eggs, sugar, oil and pumpkin well. Add dry ingredients, mixing in a large bowl by hand with spoon. Pour into well-greased tube pan. Bake 1 hour at 350°.
Combine all ingredients. Bring to a boil. Cover and simmer five minutes. Pack in jars. Use all liquid. Makes 3 pints.