HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and marinate fish overnight in refrigerator. Grill while basting frequently with the marinade sauce until the fish are done.
Cut bread in half lengthwise; hollow out loaf and save bread crumbs. Mix next 5 ingredients with bread crumbs. Pat mixture into hollow loaf. Add top of loaf; spread with butter. Wrap in aluminum foil. Bake 1 1/2 hour at 350°.
Mix all ingredients. Place in crock-pot and cook on low overnight (or all day). Great with hamburgers! Yields 10 servings.
Fill bottom of cookie sheet with solid crackers. Over slow heat bring margarine and sugar to boil. Boil 2 minutes. Pour syrup over crackers and sprinkle with nuts. Bake at 350° for 10 minutes. Cut into squares while warm.
Place all the liquids together and all the dry ingredients in a separate bowl. Mix the two mixtures together and work into a soft dough. Roll out into a long rope and cut sections to form a ring. Dip each circle in milk and then sugar and place on a greased cookie sheet. Bake at 350 - 375° for about 15 minutes. Watch for light color.
Combine all ingredients, except eggs, in a large bowl. Separate egg whites into a small bowl and use mixer to whip egg whites to fluffy stage. Combine egg yolks with dry ingredients in large bowl. Using mixer, beat egg yolks and dry ingredients to a batter; fold egg whites lightly into batter. Spoon batter into waffle iron and cook.
Combine all ingredients and mix well. Pack into container and place in refrigerator. Let stand in refrigerator for 10 days.
Pack whole cucumbers into gallon jar. Add alum, pickling salt and pickling spices. Cover with apple cider vinegar. Place lid on jar. Let stand in a cool, dark place for 3 months (do not refrigerate). Take cucumbers out and slice. Sprinkle 6 to 8 cups sugar over cucumbers. Let stand until sugar melts. Pack into jars; cover with the syrup and seal. Do not heat.
Measure sugar and flour in a large bowl. In a saucepan, mix butter, Crisco, cocoa and Coca-Cola. Bring to a rapid boil and add to flour and sugar. Then add eggs, buttermilk, baking soda and marshmallows. Put in buttered pan; bake 30 minutes at 350°.
Heat oven to 350°. Lightly grease 13 x 9-inch baking pan. Beat sugar, margarine, eggs and vanilla until creamy. Gradually add flour; mix well. Stir in remaining ingredients. Spread into pan. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. Makes 32 bars.
Put green beans, pineapple, onion and pimentos in a large bowl. Beat together 1/3 cup garlic-flavored wine vinegar and 3 tablespoons olive oil with salt and dill weed to taste. Pour over the bean mixture and chill overnight. Great with sandwiches.
Drain beans; chop green pepper. Combine first 5 ingredients in a saucepan and bring to boil. Mix drained beans, green pepper and onion. Pour dressing over them. Let mixture stand overnight in the refrigerator.
Brown hamburger meat and pork sausage together. Drain off excess fat. Add picante sauce and Velveeta cheese, chopped. Simmer until cheese is melted, constantly stirring it. Remove off burner. Roll up in soft tortillas. Warm tortillas, if desired.
Brown ground beef and season with garlic salt, black pepper, and a dash of italian spice. Drain excess fat. Saute bell pepper and onions in a little margarine until tender. Add all ingredients except noodles and cheese. Mix well and set aside. Cook noodles and add to meat mixture. Mix well and add into large casserole pan. Cover top with grated cheese and bake for 30 minutes at 350 degrees in oven.
Spread soft cream cheese evenly on each tortilla. Layer remaining ingredients as follows: lettuce, onions, tomatoes, 1 slice each of turkey, ham and cheese. Roll tightly and cut into 1-inch pinwheels. Arrange on serving plate, cover with plastic wrap and refrigerate at least 2 hours.
Mix together the cans of dip, mayonnaise, sour cream, onions and taco seasoning. Spread mixture in 9 x 13-inch pan. Then layer tomatoes, then the olives and then the cheese on top. Serve with plain tortilla chips.
In a blender, put all ingredients, except ice. Cover and process. While mixture is blending, remove feeder cap and add ice. Blend until smooth. Yields 4 cups.
Cook tomatoes and make juice. Mix all ingredients and cook 1 hour. Yield: 22 pints or 11 quarts.
Bake sweet potatoes and cool. Peel and slice, place in casserole dish. Mix all ingredients together and bring to a boil. Pour over potatoes and bake 20 to 30 minutes.
Wash and dry fish. Place fish in single layer in foil lined shallow baking pan. Brush with butter and seasonings. Broil 4 inches from heat source for 5 to 8 minutes per side until fish is browned and flakes when tested with fork.
Drain fruit; reserve juice from the pineapple. Add this juice to the vanilla pudding and Tang. Add fruit cocktail, pineapple and bananas.
Chop corned beef into small pieces. Beat cream cheese and onion dip until smooth. Fold in corned beef. Chill 2 to 3 hours. Serve with your favorite crackers. Makes enough for a party.
Crust: 1 (20 oz.) package refrigerated sugar cookies. Press onto greased pizza pan or 15 X 10 baking pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12-15 minutes until golden brown. Cool.
Simmer until tender, zucchini, dill and garlic; drain and save 3 tablespoons liquid. Saute mushrooms and butter. Add 2 tablespoons flour and 1 cup sour cream; heat slowly. Put both mixtures in casserole; top with buttered breadcrumbs. Boil until brown.
Melt butter in large skillet. Add vegetables; cook until tender. Beat egg slightly; stir in Swiss cheese, milk, salt and pepper. Place vegetables in a 1-quart casserole dish. Pour egg mixture over vegetables. Sprinkle with Parmesan cheese. Bake at 375° for 15 to 20 minutes.
Melt butter in a pan. Press vanilla wafer crumbs in pan. Sprinkle chocolate chips, coconut, pecans and milk over crust. Bake at 350° for 30 minutes. Cut while warm.
Brown meat in heavy skillet; drain off fat. Add onion, garlic and spices. Cook until onions are translucent. Add tomatoes and paste; simmer for 2 hours, stirring occasionally. Add water if needed and adjust seasoning to your taste. Serve over cooked pasta. Sprinkle with grated Parmesan and chopped parsley.
Mix together thawed potatoes, onion, cream of chicken soup, sour cream and salt. Layer in greased 13 x 9-inch pan with corn flake crumbs and grated cheese. Bake at 350° for 15 to 20 minutes covered and uncovered for 15 minutes.
Crumble beef into a microwave-safe colander. Place colander in a 9-inch pie plate. Cover with wax paper; microwave at High for 5 to 6 minutes or until the meat is no longer pink, stirring after 3 minutes.
Mix sugar, milk, peanut butter and cream cheese. Fold in whipped topping. Pour in pie shells and freeze.
Crumble the bacon into shell. Cover with the cheese. Beat eggs, milk and salt and pepper. Pour into shell. Bake at 400° for 25 to 30 minutes. Let stand 10 minutes.
In mixing bowl, stir together oats, sugar, butter and flour. Fold in egg whites until well blended. Drop by heaping teaspoonfuls on greased cookie sheet. Bake at 350° for 12 minutes. Cool. Makes 3 dozen.
Cream brown sugar and Crisco. Add egg and mix well. Combine applesauce and soda; stir into creamed mixture. Stir in salt and spices; add flour and mix thoroughly. Fill greased pans or baking cups half full. Bake at 400° for 15 minutes. Cool.
Preheat skillet and saute onion and garlic until golden. Next, add sweet sausage and cook until meat is done. Drain off grease. To Ricotta cheese, add egg, parsley, basil and Romano cheese; whip until incorporated.
Mix ingredients except cheese and bacon drippings. Pour half of bacon drippings in mixture and the other half in skillet. Pour half of mixture in skillet, then sprinkle with cheese. Add rest of mixture, then top with remaining cheese. Preheat oven to 350°. Bake 45 minutes. Let set 30 minutes before serving.
Microwave cream cheese in 2-quart casserole at High for 30 seconds. Add seasonings and milk to cheese and cream together. Place package of spinach on plate; microwave at High 5 to 6 minutes, or until defrosted, rotating 1/2 turn after 3 minutes. Drain spinach thoroughly. Stir ham and spinach into cheese mixture. Fold in sour cream and pecans. Microwave at High 4 to 6 minutes, or until very hot, stirring gently after 2 minutes, then every minute. Place casserole on candle warmer or warming tray and serve with crackers. Makes 3 cups.
In a bowl, combine flour, baking powder and salt. Mix in 2 beaten eggs to flour mixture. Add enough water to make a biscuit like dough. Drop in hot broth or gravy and cook covered for 25 minutes.
Mix first five ingredients until creamy. Sift flour, salt and baking soda into mixture and mix well. Add chips and pecans, if desired.
Brown meat and onion. Add taco sauce and a little water and simmer. Drain grease.
Brown onion with ground beef. Add tomato sauce and paste. Add 3 paste cans water. Add spices and chopped garlic; simmer 40 minutes. Stir in instant rice; let sit 5 minutes without heat. Spoon over corn chips; top with lettuce, tomatoes, avocados and cheese. Add taco sauce as desired.
Brown hamburger and onion. Remove from pan. In butter (if needed) cook cabbage until wilted. Add hamburger, onion, salt and pepper. Mix well. Cool. Roll dough into 9-inch square. Place 3 tablespoons of meat mixture in center. Fold corners together. Place folded sides down. Place in a warm place to rise. Bake in a 350° oven until brown.
Stash some late summer fruits in the freezer to enjoy all year. Just three steps for freezing melons:
Chop vegetables into smaller pieces. Mash drained tofu and then mix in surumi. Add the egg and chopped vegetables. Salt and pepper to taste. Drop by tablespoon into a heated frying pan with vegetable oil heated at medium setting. Cook both sides until each piece is lightly brown.
Scald milk. Add margarine, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water. Stir to dissolve. Add 1 1/2 cups flour to milk mixture. Beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast. Gradually stir in enough remaining flour a little at a time to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes. Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide and shape into rolls. Cover with light towel and let rise until doubled. Bake at 375° for 12 to 15 minutes. Makes about 30 rolls.
Cook chicken until done. Pick meat off when cool. Cut in bite-size pieces. Mix dry ingredients. Make a depression in center. Add eggs, milk and food coloring. Mix until bowl is clean. Dough will be stiff. Roll dough out, cut into noodles, drop in chicken broth and cook until done. Serves 6 to 8 people.
Combine starter (if available from a friend), sugar and peaches (halved with juice). Mix well and put in 1 gallon glass or crock jar with lid. Cover and set on counter; stir daily for 10 days, then add 2 1/2 cups sugar and crushed pineapple and juice. Stir well for 10 days, covered. Add fruit cocktail and juice and 2 1/2 cups sugar. Stir well for 10 days, covered. Add maraschino cherries with juice and 2 1/2 cups sugar. Stir well 10 days, covered. At end of 30 days, strain. Divide fruit into 4 portions and juice into 1 1/2 cups portions. Keep 1 for yourself. Next time, give friends each of 1 1/2 cups juice and their recipe.
Chill pineapple juice and soda. Just as party begins, mix chilled juice and soda with coconut cream and add ice cream or sherbet and serve.
Combine cracker crumbs, cheese and garlic powder in a shallow dish. Melt margarine in a shallow dish. Dip each chicken breast in the margarine, then coat with crumb mixture. Place on lightly greased baking dish. Bake at 375° for 30 to 45 minutes, depending on thickness of chicken.
Brush mushroom caps with butter and set aside. Combine remaining ingredients and fill caps. Place on baking pan, filled side up. Broil 6 inches from heat about 5 minutes or until cheese is bubbly and mushrooms are heated through.
Bake zucchini and onion in a greased 10 x 6 x 2-inch microwave dish covered with plastic wrap; turn back corner to vent. Microwave on High for 7 minutes. Add remaining ingredients; cover with paper towel and microwave on Medium-high for 8 to 10 minutes. Stir after 3 to 4 minutes.
Cook Brussels sprouts in boiling water until tender-crisp (5 to 7 minutes). Drain. Melt butter in skillet; add onion, mustard and thyme. Cook for 2 minutes. Add bread crumbs, salt and pepper to taste. Cook 1 more minute. Add this mixture to the drained Brussels sprouts. Shake/stir to cover the sprouts with the seasoned mixture. Cook until desired doneness.
Arrange graham	crackers on 13 x 10 x 1-inch jellyroll pan. Bring brown sugar and butter to a boil; boil and stir for 2 minutes. Add nuts; mix together and pour over graham crackers. Bake at 350° for 10 minutes; cut into squares while warm.
Put spices in bag and mix. Then mix everything, except peaches, and boil for 20 minutes. Peel peaches and put in boiling mixture slowly. Put into sterilized jars and seal.
In a 9 x 13-inch pan, place pineapple slices and peach halves, pit side up. Drop a pat of margarine in each peach half. Sprinkle brown sugar and curry powder on top. Bake at 350° for 30 minutes.
Mix all ingredients in casserole dish. Crush 1 tube Ritz crackers and combine with 1 stick melted butter. Spread over potato mixture; bake at 350° for 1 hour.
Fry bacon in skillet until crispy. Remove bacon and crumble. Drain off all but 1 tablespoon drippings. Add onions and brown lightly. Stir in cornstarch, salt and dry mustard. Cook green beans, reserving 1/2 cup liquid. Stir reserved liquid in skillet. Cook, stirring until mixture boils. Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Turn into serving dish and garnish with egg and crumbled bacon. Serves 4.
In large pan cook onion and green pepper in 2 tablespoons margarine until tender. Combine in a bowl with chicken and green chilies; set aside. In same pan, melt 3 tablespoons margarine. Blend in flour, cumin and salt. Stir in chicken broth at once. Cook and stir until thickened and bubbly. Remove from heat, stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup sauce into chicken. Dip each tortilla into sauce to soften, fill with 1/4 cup of chicken mix. Roll up. Arrange rolls in 13 x 9 x 2-inch pan. Pour remaining sauce over all. Sprinkle remaining cheese. Bake, uncovered, at 350° for 25 minutes.
Saute onion and garlic in oil. Cut beans in half. Add to onion and garlic. Cover and let steam for 30 minutes, stirring frequently. Add water and tomatoes until even with beans. Add seasonings to taste. Cook 15 minutes or until tender.
Combine meat, cornstarch and soy sauce; let stand 10 minutes. Stir-fry meat in 2 tablespoons hot oil in wok or large skillet over high heat 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add vegetables; stir-fry 2 minutes. Combine Lucky Seven Stir-Fry Sauce and red pepper; pour mixture over vegetables. Cook, stirring, until sauce boils and thickens. Stir in meat to combine.
Mix sugar, mustard, salt, vinegar and onion juice; blend thoroughly. Add oil slowly, beating constantly and continue to beat until thick. Add poppy seeds and beat until well mixed.
Melt butter in 9-inch skillet. Add brown sugar. Stir until just melted. Pour over pineapple cubes that have been arranged in bottom of square pan. Sift flour, salt and baking powder 3 times. Beat eggs until light and fluffy. Beat sugar in gradually. Fold in lemon juice, 1/3 cup reserved pineapple juice and dry ingredients, alternately. Mix only enough to blend. Pour batter over fruit. Bake at 350° for 50 to 60 minutes, or until golden brown. Let set 5 minutes and flip over onto serving plate or cardboard lined with paper.
Combine all ingredients, except cheese. Top with shredded cheese. Cover. Bake at 350° for 30 minutes. Great for cookouts!
Thaw turkey. Mix all ingredients and thoroughly cover the turkey on all sides. Refrigerate. Fry in a deep pot at 300° for 4 minutes per pound.
Combine sugar, cornstarch and salt in a small saucepan. Stir in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Cool completely.
Melt butter. Add flour. Mix and take off heat. Add cocoa. Heat milk in another pan. Add milk to other mixture. Add sugar and boil. Stir until thickened. Serve over ice cream.
Blend the flour or graham cracker crumbs, oleo and chopped nuts (optional). Press into a 9 x 13-inch pan. Bake in a 350° oven for 15 minutes. Let cool.
In a bowl, beat eggs until fluffy. Beat in sugar, oil and vanilla until it is thick and lemon colored. Add rest of ingredients and pour into two loaf pans. Bake at 350° for 50 to 60 minutes. Invert on racks and let cool completely.
Brown pork chops. Put in the bottom of a casserole dish. Top each pork chop with a slice of onion and a green pepper ring. Cover with cooked rice. Top with a can of tomato soup. Spread evenly over the rice. Cover tightly and bake for 1 hour at 350°. May want to uncover the last 10 to 15 minutes.
Mix sugar and shortening. Blend all dry ingredients (except soda) and fruit. Heat applesauce. Add soda to it, then alternate a little at a time to sugar and shortening. Add raisins and nuts. Bake at 350° for 1 hour. Can use Bundt pan or loaf.
Combine yeast, sugar and water. Let stand until it bubbles. Scald milk; stir in shortening. Let cool. Add rest of ingredients. Mix well. Turn out onto floured board and knead will. Roll out to 1/2-inch thickness; cut with donut cutter or glass. Fry in hot grease until golden brown; sprinkle with sugar.
Dissolve jello in the hot water and let cool. Mix all ingredients and pour in glass 9 x 13-inch casserole. Cool and let harden.
Mix ingredients together in order given. Pour into greased Bundt pan. Bake at 350° for 40 to 45 minutes or until done. Let cool in pan until barely warm. Ice cake with following recipe.
Heat oven to 400°. Mix margarine and sugar in a medium bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Bake 6 to 9 minutes, or until set (not brown). Remove from cookie sheet. Cool on wire rack. Makes about 5 dozen cookies.
Combine Sourdough Starter, sugar, salt, oil and warm water in large mixing bowl. Using heavy-duty mixer and dough hooks, gradually mix in all the bread flour. Place dough in large oiled bowl, brushing oil over top to keep from drying out. Cover with clean dish towel and let rise all day or overnight.
Saute onions, peppers and celery in margarine until tender, not brown. Add rest of ingredients and bring to a boil. Add shrimp last and simmer until shrimp are tender. Serve over cooked rice.
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until the dough holds together. Shape the dough into 1-inch balls and place them on an ungreased baking sheet. Bake 10 to 12 minutes or until set but not brown. While warm, roll in 10x sugar. Cool and roll in sugar again.
In a 9 x 13-inch baking pan, melt butter and stir in flour. Bake at 300° for 15 minutes.
Mix sugar and vinegar until sugar is melted. Add salt and mayonnaise. Mix with cabbage.
Cook ground beef loose with diced onion. Cool after draining fat. Chop lettuce, tomato and green pepper into small pieces. Mix in large bowl with cooked, cooled meat. Add Catalina dressing, crush Doritos in bag and mix 3/4 of bag in salad. Toss and add remaining Doritos on top.
In a bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1-inch thickness. Cut into 1 to 2-inch biscuits. Place on a lightly greased cookie sheet. Bake at 450° for 12 to 15 minutes.
Toss cabbage and carrots together in a large mixing bowl. Add mayonnaise and sweet pickle juice. Blend together. Add salt and pepper to taste. Sprinkle paprika on top.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Mix all ingredients well. Drop on greased cookie sheet. Bake at 350° for 7 to 9 minutes.
Put apple pie mix into blender with eggs, apple pie spice and cloves. Blend until smooth. Dump into 2-quart mixing bowl and beat in cake mix with electric mixer on medium speed, blending thoroughly. Remove beaters. Stir in raisins and nuts. Pour into greased and floured 9 x 13 x 2-inch pan. Bake at 325° for 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool. Frost.
Combine butter and crumbs and press into 13 x 9-inch pan. Beat eggs, sugar and butter for no less than 15 minutes; pour into crust. Top with bananas and pineapple. Spread on Cool Whip. Sprinkle with chopped nuts and cherries. Serves 14 to 16.
Peel, core and thinly slice pears or apples. (You may use two of each if available.) Wash and pick over cranberries. Toss pears and berries in a bowl with sugar and cinnamon. Spread on bottom of 10-inch pie dish or other flat baking dish. Combine flour, brown sugar, rolled oats and salt. Cut in butter until mixture is crumbly. Spread evenly over cranberry mixture. Bake in preheated 375° oven for 45 minutes. Cool 1 hour. Serve plain or with ice cream or whipped cream.
Fry bacon crisp. Crumble into small pieces. Add green pepper, onion, potatoes, salt and pepper. Cook over medium heat, about 5 minutes or until potatoes are golden brown. Break eggs over potato mixture and cook until eggs are set.
In 1 1/2-quart casserole mix sugar and syrup. Microwave on High for 4 minutes. Stir in nuts. Microwave for 3 to 5 minutes on High until light brown. Add butter and vanilla; stir well. Microwave on High for 1 to 2 minutes more. Add soda and stir until light and foamy. Pour onto greased sheet. Let cool for 1 hour. When cool, break into pieces.
Stir all ingredients together in mixing bowl until mixed thoroughly. Roll balls of dough (the size of walnuts) until smooth. Place on ungreased cookie sheets. Flatten tops of balls with the bottom of a glass. Decorate with pecans, sprinkles, colored sugar, Hershey's Kisses, etc. Bake at 350° for 10 to 12 minutes, until lightly browned on bottom. Cookies should be soft. Place on wax paper to cool. Yield: 12 to 20 cookies.
Mix sugar and flour; add eggs and the rest of ingredients. Bake at 350° until custard is firm, approximately 45 minutes.
Leave chicken breasts whole or cut in strips. Cook chicken in large nonstick frying pan. Add dressing when chicken is 3/4 of the way cooked; reduce heat until done. Serve with rice or mixed vegetables.
Cook noodles in chicken broth. Mix noodles, diced chicken, soup, sour cream, mixed vegetables, salt and pepper to taste. Pour in casserole dish and cover top of casserole with thin biscuit layers. Pour melted margarine over top of casserole and bake at 400° until biscuits are brown (about 15 minutes).
Press cookie dough in a pizza pan. Bake 15 to 20 minutes. Beat cheese, Cool Whip and powdered sugar together. Spread cream mixture on cookie. Top with fruit or nuts. Suggestions: Bananas, grapes, strawberries, kiwi and pineapple.
Mix together baking soda, vanilla and salt; set aside. Cook sugar, syrup and water until it forms a soft ball in water. Add raw peanuts; cook until it reaches hard crack on a candy thermometer. Remove from heat. Add soda mixture and mix well. Pour up while foaming into greased jellyroll pans and spread thin. Let cool and break into pieces.
Mix all together. Bake at 350° in a greased pie dish for 45 minutes. Springtime fresh!
Partially cook spinach and drain. Thaw rarebit on top of double boiler. Place 1/3 rarebit in bottom of casserole. Add spinach, bacon and water chestnuts. Top with remaining rarebit. Sprinkle with French fried onions. Bake at 325° for 20 minutes in rectangular casserole. Serves 8 generously.
Cook hamburger until no longer pink. Drain. Add kidney beans and sauce. Add chili to taste. Serve with cornbread.