HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put fish in flat pan or broiler pan. Baste completely with lemon juice. Set aside approximately 15 minutes prior to cooking, then add fresh thyme (sprinkle a lot all over fish). Sprinkle paprika to taste; salt and pepper to taste or seasoned salt. Place other ingredients on top of fish; place dabs of margarine on fish. Put in broiler; do not turn fish. Brown to golden brown or color desired, brushing or basting with juices from fish periodically. Add a tiny bit of water to fish. Bake 10 to 15 minutes until done.
Mix together and spread in dish and sprinkle with 1/2 package taco seasoning on top. Cut up about 2 cups lettuce on top of sour cream-cream cheese mixture. Top that with a layer of green onions. Then a layer of black olives. Then tomatoes, chopped (about 2 tomatoes). Then cover top with grated sharp Cheddar cheese (about 12 ounces) and remainder of taco seasoning package.
Place egg whites in a medium bowl; beat until foamy. Add next 8 ingredients; stir mixture until smooth.
Combine the first 8 ingredients; roll into 1-inch balls. Roll the balls in the cereal. Place on a greased cookie sheet. Bake at 350° for 25 minutes.
Layer ingredients in order given. Sprinkle sugar over top of salad. Refrigerate overnight. Toss before serving.
Blend in food processor or blender first four ingredients. After blending, add the Parmesan cheese. Serve tossed with pasta!
Mix all together. Add more lime or salt to taste. Serve thoroughly chilled. Garnish with fresh dill if desired.
Rinse salmon. Pat dry with paper towels. Combine lemon juice and soy sauce in shallow glass dish. Add salmon. Let stand at cool room temperature no more than 15 to 20 minutes, turning several times. Remove salmon from marinade. Discard marinade. Season lightly with salt and pepper.
Bake cake in sheet pan, according to directions. Bring pineapple and sugar to boil, then pour over cake. Let cool. Mix pudding by directions and pour over cooled cake. Spread Cool Whip over pudding. Sprinkle with coconut and pecans.
Prepare & boil whole sweet potatoes in water until just tender. Cool. Drain, peel and cut into 1/2 inch slices. In a 1 1/2 quart casserole dish layer half each of potatoes, brown sugar, butter, and salt. Repeat layer.
In large bowl, combine all ingredients. Toss gently to coat all fruit. Cover and chill in the refrigerator for at least 1 hour.
Brown sausage. Add onion. Cook shells, drain. Add spices and tomato sauce. Cook 1 hour. Layer shells and sausage mixture and some cheese, ending with cheese. Put in 9 x 13-inch pan and bake for 45 minutes at 350°.
Peel and devein shrimp and set aside. In a small saucepan, cook garlic in margarine until tender. Remove from heat. Add lemon juice, salt and pepper. Arrange shrimp in a single layer or a baking pan. Pour sauce over shrimp. Broil about 4 inches from heat source for 6 to 8 minutes or until shrimp are pink and tender. Baste once during broiling with sauce in pan. Sprinkle with parsley. Serve with crusty bread to absorb sauce. Serves 4.
Heat to a rolling boil, and boil one minute. Remove from heat and stir in 1/2 cup peanut butter. Add 2 1/2 cups oatmeal and mix well. Quickly drop by teaspoonfuls onto wax paper. Cool and eat. Coconut may be substituted for oatmeal.
Cook potatoes and onions in hot butter or margarine until golden, about 10 minutes. Add water, salt, pepper, dill weed and bouillon cube. Cook until potatoes are tender. Add milk and simmer
Bake at 300° to 350° for 30 to 40 minutes or until brown on top.
Mix well. Place in a 9 x 13-inch ungreased pan. Bake at 350° for 35 minutes.
Grease and flour heavily a Bundt cake pan. Mix Crisco and sugar, one cup at a time, until well mixed. Beat in one egg at a time. Add 1 cup cake flour, alternating with a little whipping cream to keep moistened. Repeat until all flour and cream have been added. Add flavoring. Bake at 325° for 1 to 1 1/2 hours. Top will have a firm crust. Check for doneness by inserting a knife until it comes out clean. Remove from oven and cool. Invert on serving plate and sprinkle or sift confectioners sugar over top.
Cream butter, shortening and sugar until light and fluffy. Add egg yolks; beat well. Combine buttermilk and baking soda; stir until baking soda is dissolved. Add flour to creamed mixture, alternating with buttermilk and beginning and ending with flour. Add vanilla, black walnuts and coconut. Add cream of tartar to egg whites; beat until stiff. Fold into batter. Pour batter into 3 greased and floured 9-inch pans. Bake at 350° for 30 minutes.
Heat oven to 400°. Mix all ingredients. Spread in a 13 x 9-inch pan. Bake for 15 minutes; remove and stir. Cool and store in covered container in refrigerator. Good topping on ice cream and puddings.
Melt chocolate and oil in microwave. Mix together all other ingredients. Pour melted chocolate over mixture and mix and stir. Spread mixture over wax paper on cookie sheet. Let set for awhile, then break into pieces and store in air tight container.
Dissolve cherry Jell-O in water. Add cherry pie filling, crushed pineapple and pecans. Mix well and chill, stirring once or twice before salad fully sets. Prepare this in a dish that can be sealed or covered.
Heat oven to 450°. Grease 9-inch cast-iron skillet or 9-inch square pan; place in oven to heat.
Mix crackers and oleo to form crust layer. Blend together pudding, milk and ice cream. Spread evenly over Ritz crust; frost with Cool Whip and sprinkle crushed Heath bars on top.
Crush cookies and reserve 1/2 cup. Press remaining cookies into 9 x 13-inch pan. Drizzle melted butter over the crushed cookies. Chill. Place cream cheese and sugar into a deep bowl. Mix at medium speed until creamy. Blend in one cup of Cool Whip. Spread over cookie crumbs. Chill.
Brown meat and onion, adding 3/4 cup water after it has browned. (You may have to add a little cooking oil to brown the meat and onion. If you do, be sure and drain before adding the taco seasoning and water.) Add remaining ingredients except Fritos or Doritos. Cook over medium/low heat until cheese is melted and mixture is hot or it can be cooked in a crock-pot on low until ready to serve. Serves as follows: Place Fritos or Doritos on plate and cover with desired amount of Creamy Taco mixture. Serves 8.
Cook ground beef or turkey in skillet seasoned with seasoned salt Drain off any fat. Put remaining ingredients with meat in a large pot and simmer for about 2 hours. Best served 2nd day after spices have had a chance to soak in beans and meat. Can be thickened with flour, if desired. Add hot sauce to taste, if desired. 1 pound of dried pinto beans can be substituted but they must be thick with very little juice. Also you must increase the chili powder and cumin to 3 Tbsp. each.
Coat frypan with Pam on low heat. Fry 1 clove garlic, chopped up, just until brown. Fry cut up chicken until cooked. About halfway through cooking, add cut up onion and mushrooms. Once these brown, pour wine over all. Let boil a couple of seconds. Turn off; set aside. In large pan, put in tomato paste mixed with water to desired thickness. Add oregano, salt and pepper. Mix chicken with wine and onion; stir. Let simmer for 1 hour.
Combine all ingredients. Beat at low speed of electric mixer until well blended. Place well-greased muffin pans in 425° oven for 3 minutes. Remove pans from oven. Fill each muffin cup 3/4 full with batter. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 18 to 20 minutes longer or until popovers are firm. Serve immediately.
Cream sugar and butter. Add egg and beat well. Stir in oats, buttermilk and vanilla. In another bowl, mix flour, baking powder, salt, cinnamon, soda, nutmeg and nuts. Combine flour and butter mixtures; stir until moistened. Fold in fruit or chocolate chips. Fill cups to 2/3 full. Bake 15 to 20 minutes.
Prepare dinner as directed on package. Saute green peppers and onions in margarine until crisp-tender. Add remaining ingredients; stir over medium heat until thoroughly heated.
Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; stir in butter and vanilla. Cool slightly and chill.
Mix ingredients and make into balls. Place in a 13 x 9-inch baking dish.
Combine sugar and cornstarch in pan. Add butter, lemon rind, juice and egg yolks. Stir in milk; cook over medium heat, stirring constantly, until thick; cool. Fold in sour cream. Spoon into baked pie shell. Cover with Cool Whip or whipped cream. Chill at least 3 hours or overnight.
Mix all ingredients. Spread on tortillas and roll up and refrigerate. Chill for at least 2 hours. Slice and place on serving tray.
Heat oven to 350°. Line 12-inch pizza pan with foil. Grease foil. Press cookie dough into bottom of foil-lined pan. Bake at 350° for 13 to 16 minutes or until golden brown. Remove from oven. Sprinkle evenly with peanuts, marshmallows and chocolate chips. Drizzle with caramel topping. Bake an additional 5 to 10 minutes or until golden brown. Cool completely. Remove foil from pizza pan. Cut into wedges or squares. (May substitute your cookie recipe.) Makes 16 servings.
Mix sugar, vinegar and salad oil separately. Pour over salad ingredients. Mix well and marinate overnight or longer. Flavor improves after 24 hours. Keeps well.
Cover beans with water and soak overnight. Drain and cook in water until tender. Cook sausage and onion together until sausage is well done. Add brown sugar and mix well. Mash 1 1/2 cups of beans and return to vessel cooked in. Add sausage-onion mixture and cook together until well mixed. (Sugar can cause sticking if too high heat is used.)
1st Layer: Mix together crushed pretzels, butter and 3 tablespoons sugar. Press into 9 x 12-inch greased pan. Bake at 400° for 8 minutes; cool.
Mix liquids and yeast. Add dry ingredients. Knead until stiff. Let rise until double in thickness. Put into pans. Bake for 40 minutes in 350° oven.
Saute onion in oil until golden. Stir in rice. Heat through and add remaining ingredients. For a creamy effect, break an egg over the rice and mix it well into the rice. The Japanese add any vegetable or cooked meat to Cha-Han, as they are available. Serves 4 to 5.
Before baking time, remove 1 cup batter, to replenish that used. To remaining batter in bowl, add soda, eggs, shortening and sugar. Mix well and bake on lightly greased, hot griddle.
Mix first 6 ingredients (sugar, brown sugar, water, corn syrup, vinegar and salt). Cook to hard ball stage (260°). Add 3/4 cup butter and stir until melted. Pour over popcorn and coat. Add peanuts, marshmallows and M&M's. Mix well. Put in greased mold. When cool, take out.
Drain juices from fruit, reserving only pineapple juice. Mix dry pudding mix with pineapple juice. Add fruit. Top with drained cherries. Chill.
Stir together Swiss cheese and next 3 ingredients. Spread 1 side of each bread slice evenly with cheese mixture; sprinkle with diced bell peppers. Place bread slices on a baking sheet and bake at 350° for 10-12 minutes. Top with olive slices. Serve immediately.
Mix well. Pour into greased bread pans. Bake at 250° for 2 hours. Don't open oven while baking. Wrap in plastic wrap as soon as it is removed from oven. When cool, put in freezer. Makes 3 large loaf pans.
Cream sugar and Crisco together. Add well beaten eggs and mix well. Mix and sift flour, salt and baking powder and add to the first mixture. Add orange juice and orange rind and mix to a smooth dough. Chill.
Brown sausage over medium heat in skillet, stirring until crumbly. Drain well on paper towels. Combine with remaining ingredients in large bowl, mixing well. Pour into a greased 9 x 13-inch baking dish. Cover; chill in refrigerator overnight. Bake at 350° for 1 hour. Yields 8 servings.
Combine first 5 ingredients in a bowl. Shape into balls. Wrap with bacon, securing with toothpicks. Brown on all sides in skillet. Pour off drippings.
Combine all ingredients together in a bowl with a lid. Season as needed. Refrigerate overnight. Serve cold.
Blend pudding mix with syrup; gradually add milk and egg and stir to blend, then add pecans. Pour into pie shell and bake at 375° until done in center. Serves 6.
Mix dry ingredients in small saucepan. Add small amount of milk into dry ingredients until moistened. Then add rest of milk. Cook over medium heat until thick and bubbly. Cook 2 more minutes. Take off heat and add 1 teaspoon vanilla.
In medium saucepan, mix unflavored gelatine with sugar. Blend in egg yolks, beaten with 1 cup eggnog. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in remaining eggnog, liqueur, rum and vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in whipped cream. Turn into prepared crust; sprinkle with nutmeg. Chill until firm. Garnish with cranberry sauce.
Chop cabbage in blender. Mix sugar and salad dressing well. Add salt, pepper and vinegar to cabbage and mix well.
Combine sugar and corn syrup and cook until boiling. Stir as it cooks. Remove from heat. Stir in peanut butter and Rice Krispies. Press into buttered 9 x 13-inch pan. Combine chocolate and butterscotch chips and melt. Spread over top. Great recipe for kids to help with.
Mix crushed Oreo cookies and melted oleo. Press into the bottom of a 9 x 13-inch pan. Cut ice cream into 6 slices and place on top of Oreos. Cover with fudge sauce and then cool. Spread Cool Whip on top. Sprinkle with nuts. Freeze until ready to serve.
Pour 6 cups of water into a cooking pot. Wash peas and add to the water. Add beef bouillon and cook for 45 minutes to 1 hour over medium heat. While cooking the peas, cut up all veggies into small pieces and add to the pea mixture. Cook for another 1/2 hour. Mash all the veggies in the soup. Cut the kielbasa into small pieces and add to soup. Cook for an additional 1/2 hour. Let soup stand for 24 hours in refrigerator. Heat before serving and enjoy! Serves 6.
Boil chicken and vegetables in just enough water to cover, until done. Remove chicken and cool; reserve broth. Remove skin from chicken and discard. Cut chicken into bite-sized pieces.
Heat oil in a large skillet. Brown pork chops on both sides. Remove from pan and keep warm. Melt butter in same skillet. Add green onion and garlic. Saute until soft. Stir in flour, curry powder, chicken broth, salt, pepper and pineapple with juice. Bring mixture to a boil. Return pork chops to pan. Cover. Simmer for 15 minutes. Add snow peas. Cook for a few minutes until tender.
Clean mushrooms. Remove and chop stems and set aside. Brush mushroom caps with 2 tablespoons melted butter; place in lightly buttered shallow baking pan. Set aside. Saute onion and chopped stems in 1/4 cup melted butter over medium heat until tender. Remove from heat and add breadcrumbs and remaining ingredients. Spoon cheese mixture into caps. Bake, uncovered, at 350° for 20 minutes or until cheese melts and mushrooms are thoroughly heated.
Use perk coffeepot. Place all liquids after mixing in coffee maker. Place the cinnamon sticks in coffee basket. Let liquids perk through for approximately 15 minutes. Serve hot.
Boil chicken; bone chicken and remove skin. Break into small pieces. Put into large baking dish. Add vegetables (drained), soups and spices. Add enough broth to smooth it out, but not too much.
Mix together cake mix, egg and 2/3 cup melted butter. Spread into a 9 x 13-inch pan, lightly greased. Bake at 325° for 15 to 20 minutes.
Cook in crock-pot 1 hour on high. (Four to 6 hours on low or simmer.)
Press and crunch Doritos in bottom of 9 x 13-inch pan. Place chicken over this. Then mix thoroughly the remaining ingredients and pour over top. Then grate 1/2 moon cheese and sprinkle over top. Bake at 350° for 45 minutes.
Slice tomatoes; mix in bowl with onion and celery. Cover with red wine and chill overnight. Garnish with celery leaves and serve.
Sift together flour, baking soda, salt and remaining spices. Add raisins and oats. In a separate bowl, combine remaining ingredients and blend. Add to dry ingredients. Drop by teaspoonfuls onto nonstick baking sheet. Bake at 375° for 10 to 12 minutes. Yields 24 cookies.
Sift flour, sugar, soda and salt together. Pour in large mixing bowl. Add oil, eggs, milk and spices. Beat batter well before adding nuts and prunes. Stir well and put cake in round tube pan. Bake at 350° for 1 hour.
Shake milk and flour together in a jar with lid until smooth (no lumps). Place this mixture in top of double boiler and mix and stir constantly over low heat until thick and creamy. Set aside to cool. To creamy mixture, add Crisco, butter and sugar. Beat all by mixer at high speed until fluffy. Add vanilla and continue beating (the longer you beat, the whiter it gets). As you're beating, test for sugar granules. When nice and smooth with no sugar granules, frost your cake.
Mix eggs, oil and bananas. Add sugar; mix well. Add flour, salt, soda and pecans. Pour into loaf pans. Bake for 1 hour at 350° or until brown.
Combine all but corn flakes thoroughly. Gently stir slightly crushed corn flakes into meat mixture. Let stand 1/2 hour. Shape into patties. Broil 4 inches from heat about 6 minutes on each side.
In a 10-inch skillet, cook bacon until crisp. Drain on paper toweling, crumble and set aside. Drain fat from pan, reserving 2 tablespoons drippings in skillet. In the bacon drippings, cook onion and green pepper until tender. Stir in undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper and hot pepper sauce. Cover and simmer about 30 minutes or until rice is done and most of the liquid is absorbed. Top with the crumbled bacon. Sprinkle with shredded Cheddar cheese, if desired. Makes 6 servings.
Mix lemonade, limeade, water, syrup and rum. Put in freezer 2 days before serving. Stir every 4 hours first day.
Combine flour and salt in large mixing bowl. Cut in shortening (do not use hands) until mixture resembles coarse meal. Sprinkle water evenly over surface. Stir with fork until all dry particles are moistened. Shape into a ball; divide into 2 parts. Roll each into a 12-inch circle. Fit into 9-inch pie plate and crimp edges. Yields 2 crusts for 9-inch pies or for pie with top crust.
Make cake mix according to directions using either a 15 x 10 or 9 x 13-inch cake pan.
Put milk, rice, sugar and salt into the top of a double boiler. Cover and cook until rice is soft and thick (about 1 1/2 hours), stirring occasionally. Cool completely then add vanilla, chopped almonds and whole almond. Whip whipping cream until stiff. Carefully stir into rice mixture. Heat cherry pie filling and serve on top.
Sift together flour, sugar, baking soda, salt and baking powder. Cut in margarine. Add beaten eggs mixed with buttermilk. Fold in raisins. Bake in 2 small greased loaf pans at 350° for 55 minutes.
Brown hamburger, bacon and onion. Combine all ingredients in crock-pot. Cook on low for 5 to 6 hours. Or bake at 350° for 1 1/4 hours.
Cook onion in margarine and mix with pimento. Boil chicken until done and take off the bone. Cook rice and chicken broth very dry. Make sauce of soup, onion and milk. Put layers of chicken and rice. Pour sauce over. Bake 20 minutes at 350°.
Heat first two ingredients on low heat. Remove from heat and add other ingredients in order. Flour two 8-inch square pans that have been greased. Bake for 30 to 40 minutes at 350°. Cut and roll in powdered sugar while still warm. Yields 32 pieces.
Make cake by instructions on box. Make pudding while cake is baking. Remove cake from pan and put on a platter. Open can of pineapple and pour juice all over top of cake (not sides). Spread pudding evenly across the top of cake. Spread Cool Whip over the entire cake, including sides. Chill and serve.
Combine carrots, butter, brown sugar and applesauce; heat and serve. Season cold cooked carrots as suggested in the recipe; place in baking dish. Cover; bake in oven at 350° for 15 minutes. Yields 6 servings.
Stir cherry pie filling and crushed pineapple together and pour in ungreased 9 x 13-inch baking dish. Mix with hands, yellow cake mix and 1 stick margarine until blended well. Pour cake mixture on top of pie filling mixture in baking dish. Spread evenly. Sprinkle with coconut, then top with pecans. Bake at 400° for 45 minutes or until browned.
Mix tuna, mayonnaise, and pickle relish. Spread on toasted bread. Top with lettuce, cheese, and tomatoes.
Make pastry according to package directions. Roll dough into one 14-inch round and place on an ungreased 12-inch pizza pan. Turn under edges and flute. Core unpeeled apples and slice fairly thin. Fill pie shell, arranging them in circles and overlapping. Stir together flour, brown sugar and cinnamon. Cut in butter; stir in nuts. Sprinkle topping over the apples. Bake on lowest oven rack at 450° for 25 minutes, or until apples are tender. Slice in wedges and serve warm with vanilla ice cream.
Mix all ingredients (except ham) with mixer until smooth. Spread a thin layer of cream cheese on a tortilla. Add a layer of ham. Top with another tortilla, cream cheese, ham, etc. Repeat layers until all ingredients are used. The top tortilla should be plain. Should be enough tortillas to make 2 stacks, 5 layers each. Refrigerate overnight. Cut into small, pie-shape wedges.
Preheat the oven to 350°. Tear off 2 pieces of foil the size of a cookie sheet. Place 1 piece of the foil on a cookie sheet. Spoon half of the barbecue sauce on the center of the foil. Layer the chicken, green and red peppers and potatoes on top. Sprinkle with the black pepper. Top with the remaining barbecue sauce.
In a Dutch oven, brown beef. Add all remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Garnish with parsley. Makes 3 quarts. Simple and delicious.
Mix water, salt and vinegar together. Put cucumbers in vinegar mixture. Pickles are ready to eat in three days.
Boil chicken; leave broth/stock in pan. Remove skin and bone from cooked chicken. Add remaining ingredients to chicken and broth. Cook over medium heat about 15 to 20 minutes.
Heat oven to 375°. Mix sugars, butter and egg. Stir in vanilla. Add flour, baking soda and salt. Add nuts and chips. Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until brown. Cool. Remove from cookie sheet. Makes about 6 dozen. Contains 90 calories per cookie.
Mix and pour into greased loaf pans for 1 hour at 325°. Don't put cold glass into oven.
Cream butter and sugar. Add beaten egg yolk. Stir in sifted flour and salt. Beat egg white and fold into mixture. Add 1 cup chopped nuts (pecans only). Add finely chopped fruit. Preheat oven to 350°. Drop 1/2 teaspoon of batter 2 inches apart on ungreased cookie sheet. Bake about 10 minutes; do not overbake if you like chewy cookies.
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 to 30 minutes or until tender. Drain and cool. Peel and cube potatoes; place in a large bowl. Add the eggs, celery, onions and pickles. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt, pepper and sugar. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce lined bowl if desired. Serves 8 to 10.
Crisp croutons in skillet in 2 tablespoons olive oil with split garlic clove. Stir in anchovy paste. Rub a wooden salad bowl with split garlic clove. Place bite sized chilled and dry romaine leaves in bowl. Scatter with salt and pepper. Sprinkle with remaining oil and cheese. Add croutons. Pour over greens, the egg. Sprinkle Worcestershire sauce and lemon. Toss lightly.
Parboil chicken for 15 minutes in salted water. Drain and cool. Mix flour, egg and enough milk to make a thick paste. Add 1/2 cup beer. Dip chicken in batter and deep fry until done, turning occasionally.
Mix all ingredients together and cook on hot greased griddle like pancake. Don't get griddle too hot. Barely salt after cooking. Serve immediately!