HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 10 x 6 x 2-inch baking dish, combine butter, parsley and lemon juice. Microwave, uncovered, at time cook (Level 9), for 9 to 12 minutes, turning fish over once with a large spatula after 4 minutes cooking time. The fish is done when the flesh comes away easily from the bones when flaked with a fork. Let fish stand, covered, 3 to 5 minutes before serving.
Cream butter. Add sugar and eggs; cream well. Add salt and soda; mix well and stir in mashed bananas. Add nuts and flour. Mix well. Bake at 350° for 55 minutes. Makes 2 loaves.
Combine pudding mix and sugar in a large saucepan. Slowly add water, stirring to keep mixture smooth. Cook over medium-high heat, stirring steadily, until mixture just starts to boil. Remove from heat. Cool to room temperature, stirring occasionally.
Cut each bacon slice in thirds. Cut water chestnuts in half. Wrap each half with a slice of bacon; secure with toothpick. Dip each in teriyaki sauce. Arrange 12 in a circle on a glass or plastic cooking grill. Cover with paper towel. Cook on Full power for 3 to 5 minutes or until bacon is as crisp as you wish. Repeat with remaining appetizers. Dip each in additional heated teriyaki sauce when serving. Makes about 36 individual appetizers.
Combine, in mixing bowl, the peanut butter, powdered dry milk and honey. Stir in the peanuts and raisins or chopped dates. Sprinkle with the water. Mix until well combined. Press fudge into a small loaf pan. Cover and chill about 1 hour or until firm. Remove from pan; cut into squares. Store in airtight container.
Rinse and drain cranberries. Peel, core and dice apples. In medium stainless steel saucepan, combine sugar, vinegar, onion and apples. Trim ends from lemon, cut in half crosswise, seed and dice. Add lemon, cinnamon, mustard seed, cloves and salt to apple mixture. Place saucepan over medium heat. Bring to simmer. Lower heat and simmer 10 minutes, stirring every few minutes. Add cranberries and simmer 5 more minutes. Cool and refrigerate. Makes 3 cups.
Mix all together and cook until thickened. When done, pour into ready baked crust.
Beat shortening and sugar together until creamy. Add vanilla and eggs; beat well, then add flour and milk. Bake at 325° for one hour.
Brown sausage. Drain. Add 4 cans undrained pork and beans. Mix in remaining ingredients. Bake at 350° for 1 hour. Serves 6 to 8.
Toss scallops with 1/2 cup dressing. Cover and refrigerate to marinate 1 hour. Spread scallops on ungreased baking sheet. Broil until almost cooked. Remember, scallops will continue to cook after removing from broiler. Mix remaining 1/2 cup dressing with cilantro, chives and orange rind. Add cooked scallops with cooking liquid and toss. Cover and refrigerate 1 hour. Place each serving with greens and orange slices. Top with equal portions of scallop mixture.
Cream the sugar and cream cheese until fluffy. Add lemon juice. Mix the lemon jello and 1 cup boiling water. Set aside and let cool until syrupy. Then add to cream cheese. Fold in the whipped canned milk into the mixture. Put layer of graham cracker crumbs into the bottom of a 9 x 15-inch Pyrex dish. Spoon mixture onto this. Top with more crumbs. Chill well before serving.
Place loaves on greased cookie sheet to rise. Meanwhile, brown sausage. When risen, flatten out loaves and place ingredients on top. You can layer the ingredients, or mix them all together. Fold edges of loaf up and around mixture. Seal and bake at 350° until brown.
Toss slaw, seeds, almonds and crushed noodles. Mix vinegar, oil, sugar and beef flavoring. Pour dressing on at last minute. Not good soggy or leftover.
Preheat a large skillet, electric skillet or wok. Add oil. Add beef. Cook quickly, turning meat over and over until just brown, 1 to 2 minutes. Sprinkle with sugar. Combine stock or broth and soy sauce. Pour over meat and set to one side. Let soy mixture bubble.
Lightly toast muffins and set aside. Mix together everything else. Spread evenly on 8 muffin halves. Cut each muffin into fourths. Can freeze now on cookie sheet and transfer to plastic bags. Place frozen pieces on cookie sheet and bake 10 minutes at 425° or 12 minutes at 350°.
Melt butter in large pot. Add potatoes, onions, carrots, and celery and saute until soft. Add flour and cornstarch and stir well. Add stock and milk. Cook, stirring constantly until mixture has a velvety texture and thickens. Add soda and cheese and stir. Season with salt and pepper. Add parsley a few minutes before serving.
Slice yams into bite size pieces; place in lightly greased casserole. Add apple pie filling; mix lightly. Sprinkle cinnamon on top; bake, uncovered, for 45 to 60 minutes at 350°.
Heat oven to 375°. Beat margarine and sugar until creamy. Add eggs, milk and vanilla. Beat well. Stir in oats and chocolate morsels. Drop by teaspoon on ungreased cookie sheet. Bake for 9 to 10 minutes.
Blend all together. Chill for 30 minutes. Pour on salad and enjoy.
Mix the first 6 ingredients well. Add 6 eggs, one at a time, beating well after each egg. Add egg yolks and cream. Beat well. Pour into a spring-form pan. Bake at 500° for 20 minutes and reduce heat to 200° and bake for 1 hour and 10 minutes more. Cool and do not remove spring-form until cake is cold.
Combine first 4 ingredients. Put into a greased 10-inch pie plate. Combine remaining ingredients and beat. Spread over meat mixture and bake 30 to 40 minutes in a 375° to 400° oven. May add green pepper or other vegetables if desired.
Preheat oven to 375°. Blend cream cheese, onions, milk, horseradish, salt and pepper together, then add crab meat. Spoon mixture into plate or casserole. Toast almonds separately at 375° until light brown. Place almonds on top of crab meat mixture and bake at 350° for 25 to 30 minutes. Serve on crackers or toast.
Bring sugar, vinegar, salt and peppers to a boil. Boil for 1 minute. Set aside for 10 minutes. Add Certo and 2 to 3 drops of food coloring. Stir. Let set for 10 minutes. Skim. Pour into jars.
Preheat oven to 325°. Sift dry ingredients together. Mix in remaining ingredients. Pour into 2 greased and floured loaf pans. Bake 1 1/4 hours or until top springs back.
Sift together the sugar and flour; set aside. In a saucepan bring to a boil oleo, cocoa and water. Add flour and sugar mixture gradually as you stir. Add the eggs, buttermilk, soda and vanilla. Bake in greased and floured jelly roll pan at 400° for 20 minutes.
In 1-quart glass measuring cup, combine sugar and flour gradually. Stir in milk. Heat 5 to 6 minutes on High, until sauce is slightly thickened. Stir every 2 minutes. With wire whip, quickly stir in egg yolks. Heat 1 to 2 minutes on Defrost, until sauce is thickened, stirring after 1 minute. Stir in vanilla. Chill slightly before serving. Yields 2 cups.
Arrange potatoes in greased 13 X 9 X 2 baking dish; set aside. Combine butter, water and onion soup mix in saucepan. Bring to boil. Pour over potatoes. Cover tightly with foil and bake at 350 for 1 hour.
Mix juice from pineapple with sugar and cornstarch. Cook until thick. Pour over pineapple which has been placed in 2-quart casserole. Sprinkle cheese over pineapple and sauce. Top with 1 1/2 cups crackers and dot with butter. Bake 30 minutes at 350°.
Combine softened cream cheese and onions and add corned beef and sauerkraut. Mix well and chill. Shape into 1 inch balls - roll in flour, then milk, then the corn flake crumbs. Deep fat fry for 1 minute or until golden brown.
Unroll 1 package crescent rolls and lay in bottom of 9 x 13 pan. Mix cream cheese and 1/2 cup sugar. Spread over rolls. Unroll other package and place on top. Bake at 350° for 15 minutes.
In 9 x 13-inch pan, put half of dressing mixture (stuffing mix, butter and broth) in bottom of pan. Add eggs, onion, celery, milk and salt. Mix and pour over mixture in pan, then add rest of dressing mixture. Cover with cream soup; bake at 350° for 45 to 60 minutes. Sprinkle Cheddar cheese on top.
You will need 1 large lardstand with lid, 1 large old quilt and lots of newspapers.
Mix all ingredients together. Bake in a casserole dish, uncovered, at 350° for 25 to 30 minutes. Serve hot with dark crackers.
Combine and boil together first 8 ingredients and cool. Add remaining ingredients and bake in 9 x 13-inch pan at 300° for 1 1/4 hours. Allow to cool. Top with Cool Whip.
Saute onion, celery and garlic in 3 tablespoons olive oil until tender. Add V-8 juice, tomato sauce and 6 cups water. Whisk in stew seasoning mix. Add green beans, tomatoes, corn, carrots and potatoes. Simmer 1 hour. Add lentils, mushrooms and salt and pepper. Simmer 30 minutes longer.
Let hash browns sit out about 30 minutes before mixing with remaining ingredients. Bake at 375° for approximately 1 hour.
Prepare stuffing according to package directions. Combine milk and meat. Spread 1/2 of meat mixture in 2-quart casserole or a 9 x 9-inch pan. Pour stuffing over meat mixture. Top with remaining meat mixture to completely cover stuffing. Combine soup, Worcestershire and catsup. Pour over top. Bake, uncovered, at 350° for 45 minutes. Serves 5.
Preheat oven to 350° (325° for Pyrex dish). In 13 x 9-inch baking pan melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Makes 24 bars.
Stir these ingredients in thoroughly. Drop by teaspoon on waxed paper. Store in airtight container as soon as cookies are firm and slightly cool.
Prepare jello as directed on package. Put in refrigerator until almost jelled. Stir in blueberry pie filling. Chill until set. Slice bananas and put on jello, then sprinkle nuts over bananas and add Cool Whip on top. Easy and good.
Cut each biscuit in 4 pieces. Combine 3/4 cup sugar and 1 teaspoon cinnamon in a large Baggie. Shake biscuit pieces, 3 or 4 at a time, in Baggie. Set aside. In saucepan, heat white or brown sugar, butter and 1 teaspoon cinnamon just to boiling. Set aside. Grease a Bundt pan. Sprinkle nuts in bottom of Bundt pan. Drop biscuit pieces into pan. Top with warm sauce. Bake at 325° for 40 to 45 minutes. Turn onto plate. Makes bite size cinnamon rolls.
Cut celery stalk into 3 pieces. Spread with peanut butter and top with raisins or chocolate chips.
Preheat oven to 350°. Arrange chicken in shallow baking pan, skin side up. Combine next 5 ingredients and pour over the chicken. Bake 1 1/4 hours at 350°, basting every 15 minutes until chicken is tender and nicely browned. Serves 6. Good served over rice.
Pour hot water over shortening and mix until soft. Mix in flour, soda and salt. Roll out 2 pie shells.
Saute celery, onion and mushrooms in butter. Add soup and cheese and stir until cheese melts. Combine broccoli with soup mixture and serve in chafing dish.
Mix all ingredients, except shoulder. Put ham in crock-pot (skin side up) and cover with tea mixture.	Cook on HIGH for 1 hour, then cook on LOW all night. Ham will be so tender you can pull it apart with fork.
Mix. Grease a casserole dish. Bake at 350° for 30 minutes.
Cream margarine and sugar. Add flour and eggs; mix well. Add buttermilk. Mix. Add lemon flavoring. (For best results, beat with electric mixer.) Pour in shell. Bake at 350° for 1 hour.
Add jello to hot pineapple and water. Remove from heat and stir. Cool and add other ingredients and mix. (May add small amount of grated orange rind, if desired.) Chill in 2 large molds. This recipe makes 2 molds and freezes nicely.
Preheat oven to 350°. Place 4 flour tortillas on ovenproof plate or cookie sheets. Divide crab, chiles and olives and sprinkle on tortillas. Sprinkle generously with cheese. Cover with remaining 4 tortillas. Bake in oven approximately 10 minutes. You want the tortillas soft and warm and cheese melted. Cut in 8 wedges to serve. Makes 32.
Cook broccoli until almost tender. Drain and stir in soup, rice and cheese. Bake at 350° for 45 minutes in a covered dish.
Combine herbs, salt and pepper. Rub over roast. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 325° for 1 1/2 hours. Drain fat. Mix apples and onion with brown sugar, Spoon around roast. Continue to roast until internal temperature reaches 160° to 170°. Transfer the roast, apples and onion to a serving platter and keep warm.
Lightly oil 4-quart pan. Brown meat. Add tomatoes, oregano, thyme, cloves and cinnamon. If thick, add some water. Simmer 2 hours or until veal is tender, then add peppers. Cook 1/2 hour more. Serve over wide noodles. Serves 5 to 6.
Saute butter, carrot, onion and broccoli, then add soup and milk. Heat through and simmer.
For sauce, melt butter in saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies.
Cook tapioca pudding in 1/2 cup orange juice and 1 cup juice drained from pineapple. Add water to make a cup if not enough juice. When cool, add drained fruits. Add bananas, just before serving. This is good with anything but especially ham.
Add dry ingredients to water and simmer to fill your home with the fragrance of Christmas. Keep on your stove for a few days, occasionally replenishing the water. (Not consumable.)
Heat oven to 350 degrees. Generously grease 9-inch pie pan. In medium bowl, combine eggs, onion powder, thyme, salt and pepper; beat well. Stir in potatoes, cheese, ham and green pepper; pour into prepared pan. Bake at 350 degrees for 40 to 45 minutes or until set. Garnish with tomato slices. 6 servings.
First layer: Slice half of the Velveeta and place in bottom of round casserole dish. Drain tomatoes and dice up one can of tomatoes and place on cheese. Sprinkle half of the Cheddar and one can of chilies. Sprinkle with chili powder and garlic powder. Repeat with remaining ingredients. Bake at 350° for 30 minutes.
Mix flour and nuts; add melted margarine and mix well. Spread in a long pan and cook on 350° for 25 minutes or until golden brown. Let cool completely.
Mix together and place chicken pieces in baking dish. Cover and bake 1 hour at 400°.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan with nonstick cooking spray. In large bowl, mix baking powder, 3 cups cake flour and 1 1/2 cups sugar. Reserve 1 tablespoon corn oil spread for crumb topping.
Combine fruits and drain off about 1/3 of the juice. Add remaining ingredients; put in casserole dish. Bake for 1 hour at 350°. The flavor is at its best when baked a day ahead and reheated for 30 minutes at 350° before serving. Wonderful with pork or lamb.
Mix all but nuts and spread on bars. Sprinkle with nuts. Can do ahead and freeze.
Mix first 6 ingredients in saucepan. Bring to boil (but do not boil). Place Fritos in bottom of buttered casserole dish. Pour chicken mixture over Fritos. Cover with cheese and bake at 325° for 30 to 35 minutes.
Pour 1/2 cup sugar, cinnamon and water over apples. Mix and sift flour, 1 cup sugar, baking powder and salt. Add unbeaten egg and work into mixture until it becomes like bread crumbs. Cover top with crumbs. Melt 1/3 cup margarine and pour over top. Bake at 350° for 40 to 45 minutes in 8 x 10 x 2-inch dish.
Make a marinade of the liquid ingredients and sugar. Add chicken breasts and let stand in refrigerator a few hours or overnight. Grill over hot coals until chicken is done.
Cook hamburger with onion and drain off fat.	Mix all ingredients together and bake 1 1/2 hours	at 350°. Can	be made ahead and heated later. Can be heated in microwave.
Preheat oven to 350°. Brown meat, onion and bell pepper in a large skillet. Add soups and heat thoroughly. Cut top off bread. Remove inside of loaf, tearing into small pieces and add to meat mixture. Pour hot mixture into hollowed loaf. Cover with shredded Cheddar cheese. Bake for 10 minutes or until cheese has melted. Cut in one-inch slices and serve hot. Yields 6 to 8 servings.
Combine ham and onion and saute in 1/2 stick butter until tender, approximately 10 minutes. In large soup kettle, combine 2 cups water, celery salt, pepper, soup base, 1/2 stick butter, milk and parsley flakes. Heat mixture to simmering point. Add cabbage, ham and onion. Thicken with cornstarch and water.
Mix sugar, cornstarch, water and Jell-O; boil until thick. Let cool and fold in berries. Put in baked pie shell. Top with whipped cream or whipped topping.
In a large skillet, melt the butter and stir in dill, thyme, scallion and lemon juice. Add the fish fillets and cook 4 to 5 minutes, or until fish flakes easily with a fork. Put fish on a platter; pour butter sauce from the pan over fish. Garnish with lemon slices.
Combine flour and salt. Add water and oil. Stir with fork just enough to form dough ball. Roll out on floured wax paper. Place in floured pie dish. Bake in a 425° oven for 15 to 20 minutes. Makes 1 crust.
Blend all ingredients in a large bowl. Pour into lightly greased 9 x 13-inch baking dish. Bake at 350° for 40 to 45 minutes.
Have ready egg whites beaten to meringue with 1/2 cup sugar, speed number 12 on electric mixer. Measure into mixer bowl shortening, milk and vanilla. Measure into sifter flour, salt, 1 1/4 cups sugar and baking powder. Mix shortening just to soften, using speed number 3. Sift in dry ingredients. Add milk and beat at speed number 3 for 2 minutes. Then add meringue mixture and beat 1 minute longer. Turn into pans. Bake in moderate oven at 350° for 35 minutes or until done.
Combine and shape by tablespoon into meat balls. Brown, cover and cook for 10 minutes. Place in 2 1/2-quart casserole.
Bring to boil until slightly thick. Cool partly, then pour over fresh strawberries (you can use frozen) in cooked pie shell. Cool 1 hour. Top with Cool Whip, etc.
Soak bread in enough milk to make it wet. Add to ground beef. Add other ingredients. Make into balls and place on cookie sheet. Bake at 350° for 10 minutes. While meatballs are baking, combine ketchup, pineapple juice and sugar. Place drained meatballs and sauce in slow cooker and simmer for several hours. Makes 50 to 60 meatballs.
Arrange chicken in single layer in 12-inch skillet. Stir remaining ingredients together. Pour over chicken. Cover and let simmer gently, turning several times until chicken is tender, about 40 minutes. Remove chicken and keep warm. Boil liquid in skillet until dark brown and thickened, about 5 minutes. Spoon over chicken.
Cream butter and sugar together; add eggs and pineapple. Fold in 5 slices cubed bread. Pour into casserole. Bake covered for 45 minutes at 350°. Remove cover and bake for 15 minutes more.
Peel potatoes and dice up small. Cook until they are tender. Add margarine, salt, pepper and about 2 tablespoons cornmeal. Simmer for 15 minutes longer.
Pour half cake mix in pan. Cook 15 minutes. Melt Eagle Brand milk, caramels and butter. Pour over cake and pour remaining cake over mixture. Finish baking with nuts on top.
Cream butter and sugar until fluffy. Add flour and mix well. Pat into ungreased 9 x 9 x 2-inch glass baking pan. Bake at 350° for 12 to 15 minutes.
Mix together the cream cheese, sugar, eggs, and 2 teaspoons vanilla. Bake in a 9-inch pie pan for 35 minutes at 350°. Cool for 20 minutes. As cake cools, it will make a well. Mix together the sour cream, remaining vanilla and sugar. Spread on cooled mixture. Bake for 10 minutes at 350° until set. Keep refrigerated. May be topped with any canned pie filling mix.
Mix milk, margarine and bread; stir in salmon, egg yolks, lemon juice, onion, salt and pepper. Beat egg whites in a large bowl until stiff; fold in salmon mixture. Pour into greased 1 1/2 quart casserole. Bake uncovered in 350° oven for 1 hour or until puffs and turns golden. Makes 6 servings.
Put hot ash in pot; put in the kernels. Stir until brown. Clean off ash with leaves or cloth. Beat corn in beater. Make soup by stirring large pieces in boiling water; cook until done.
Brown hamburger, onions and garlic. Add mushrooms. Simmer 10 minutes. Stir in spaghetti sauce and bring to a slow boil. Remove from heat. Cook noodles as directed. Grease a 9 x 13 pan and add: layer of noodles, layer of sauce, layer of cheese, layer of noodles, layer of sauce, layer of cheese, layer of noodles. Add remaining sauce and top with remaining cheese. Bake for 30-35 minutes, uncovered at 350°.
Cream well the cream cheese and margarine. Add powdered sugar and mix well. Divide into 3 parts and add candy oils (peppermint, spearmint and wintergreen) to taste.
Blend spinach, soup, sour cream, chilies and green onion in blender until smooth. Soften tortillas in microwave for 20 to 40 seconds. Spoon tablespoon cheese and onion on each tortilla. Roll up and place in lightly greased 8 x 12-inch dish. When tortillas are all rolled, spoon blended mixture over top of tortillas. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes.
Mix ground beef with salt and pepper to taste. Form into 4 patties. Crush cracker crumbs. Mix with garlic salt and 1 tablespoon minced onion. Beat egg, mix with a little water. Dip each patty in egg mixture; then coat with cracker crumbs. Fry in skillet over medium-low heat until golden brown. Mix mushroom gravy by package directions. Serve over hot steak patties.
Sift flour in a large bowl. Make a large hole in the center and add other ingredients. Mix ingredients with flour until real stiff, using lots of flour. Pinch off a piece of dough about the size of a teacup. Place on a floured cloth and roll with a rolling pin about 1/4 inch thick and cut with a scalloped pie pan or quiche pan. Place in a 9-inch greased cake pan. Flour hands to prevent stickiness and gently press to edge of pan.
Fry onions until transparent in the butter and then add the bell pepper, celery, garlic, clove and parsley, mixing constantly over low heat. When cooked down slightly, add the remaining ingredients and mix in a good size bowl, moistening the ingredients with turkey stock to soft consistency. Stuff the turkey with the dressing or cook in a separate pan.
Combine first 4 ingredients. Bring to a boil. Remove from heat. Add peanut butter, then cornflakes. Spoon onto buttered foil. Makes 3 dozen.
Cover baking sheet with aluminum foil as if you were fixing to wrap a present. Smash ground beef in the bottom of the pan. Top with potatoes, carrots, onions, bell pepper, salt, pepper and other spices (if desired) to taste. Seal the foil so it will be airtight.
Drain pineapple and put juice in small saucepan. Add sugar, flour and egg to juice. Cook over low heat, stirring constantly, until smooth and thickened. Cool.
Mix shortening and sugar well. Add egg and milk. Sift flour, baking powder, salt, nutmeg and cinnamon. Add to milk mixture, beating until smooth. Roll on lightly floured board to 1/2-inch thickness.
In a heavy 4 to 5-quart pan, fry the salt pork over medium heat until crisp and brown and have rendered all fat. Transfer to paper towels to drain; pour off all but about 4 tablespoons of the fat from the pan. Roll the cubes of venison in the flour to coat them evenly, then shake off excess flour. Over high heat, brown venison in the fat 4 or 5 pieces at a time. As they brown, transfer to a plate. Add onions and garlic to pan, stirring occasionally until soft and translucent, but not brown. Pour in the stock; bring to a boil. Add bay leaf, thyme, salt and pepper and return venison to pan. Reduce heat to low; cover and simmer 1 hour. Add potatoes and carrots to pan; simmer, covered, 30 minutes or until vegetables are tender. Stir in the vinegar; taste for seasoning. Sprinkle pork bits on top and serve at once.
Boil sausages until done. Fry chicken in cooking oil in large frying pan. Chicken should be cut into bite size pieces about 1 1/2 to 2-inches long and 1 to 2-inches wide. Brown chicken with onion. Add celery and green pepper. Stir in 1 cup water and the tomato sauce. Stir until well mixed. Add tomato paste and remaining water. Stir until blended. Add spices. Drain water off sausages. Set aside to cool while sauce is cooking. When sausage is cooled, cut into small bite size pieces. Add to sauce and cook for 30 minutes. Cook spaghetti enough for 6 people while sauce is cooking. Serve sauce over spaghetti with salad and garlic or French bread. Makes 6 servings.