HumbleIntelligence/food-ner-1-Million huggingface dataset:
If whole, split salmon in two down the back; place salmon on hot barbecue skin side down on foil. Cook until you can turn it over onto heavy foil, approximately 5 to 10 minutes (depending on the size of your fish). Peel the skin and any brown color and fat off; discard. Drizzle garlic butter and spread Parmesan cheese over until you get a thick crust. Cover with barbecue lid or foil and cook until done and crust is brown. If company is coming, make a lot, as they inhale this as fast as you can cook it.
Combine all ingredients and boil until it spins a thread. Remove from heat immediately. While beating constantly, pour syrup slowly into 2 stiffly beaten egg whites. Beat until it holds shape well. This meringue keeps exceptionally well.
Scrape carrots and cut into thin slices. Saute carrots and onion in butter in a large skillet 4 minutes. Stir in wine and next 4 ingredients. Cover, reduce heat and simmer 15 minutes or until carrots are tender. Discard bay leaf. Stir in broccoli, whipping cream and pecans. Cook until thoroughly heated. Yield: 8 servings.
Cut the eggplant into cubes. May be peeled, if necessary. Start cooking that in a large frypan. Prepare the other vegetables and add as they are ready. Cook all until soft or desired consistency. Add seasonings, such as thyme, tarragon and a pinch of sugar. Check for taste.
Work with hands. Knead into play dough consistency. Refrigerate overnight. Mold into any shape on waxed paper. Store in refrigerator or freezer. Serves 300.
Brown roast in oil. Pour off drippings. Season meat with salt and pepper. Add onions, soups, mushrooms, oregano, basil, thyme and parsley flakes. Cover tightly and cook slowly 3 to 3 1/2 hours or until tender. This is good to cook in an electric skillet. Set the control at 200° to 225°.
In a 4-cup glass measurer, combine powdered sugar, cocoa powder, milk and margarine. Microwave on Roast or Medium or 60% (depending on type of microwave) for 4 minutes. Stir. Stir in vanilla and nuts. Pour into cake dish lined with wax paper. Chill 1 hour before cutting.
Follow directions for baking cake. Then melt the margarine to pour over cake when you remove it from oven. Pierce cake all over with a fork. Drizzle margarine over cake and sprinkle cinnamon-sugar over entire cake. Serve warm or cold.
In medium skillet over medium-high heat, heat 1/2 cup water, onion, green pepper, salt and pepper to boiling. Cover and cook 5 minutes. Add asparagus and cook, covered, until fork-tender. Top with onion mixture.
Saute onion in butter until transparent. Combine onion, rice and broth and bring to a boil on top of stove. Put in covered casserole and cook in 325° oven for 25 minutes. Fluff with fork before serving. Cold leftovers of this can be used for your favorite fried rice recipe.
Mix ingredients. Save 3/4 cup of mixture for topping. Pat remainder in 9 x 13-inch pan and bake for 8 to 10 minutes at 350°. Cool.
Shred 3 cups cabbage using chef's knife, grater or food processor. Combine mayonnaise, vinegar, sugar and salt. Stir until sugar dissolves. Pour over cabbage and toss. Refrigerate. Toss before serving.
Combine sugar, oil and eggs. Add pumpkin. Sift dry ingredients. Add to pumpkin mixture. Add water. Stir in nuts. Pour into loaf pans. Bake at 350° for 1 hour. Makes 3 loaves.
Mix all ingredients well and bake in 3 floured 8-inch layer pans.
Mix dry ingredients in bowl and add orange rind. Combine orange juice, melted butter and hot water. Add dry ingredients and eggs and mix. Lastly, add nuts and cranberries. Put in 2 greased bread pans and bake at 350° for about 1 hour and 10 minutes. Wrap in wax paper while hot and put in refrigerator for 24 hours before serving. Can be frozen.
Melt oleo and stir in remaining ingredients. Cook in oven pan at 350° for 1 1/2 hours.
Saute onion and bell pepper. Brown hamburger meat and brown sausage. Put in crock-pot. Add all ingredients and simmer 1 hour.
Drain pineapple, reserving 1/4 cup of the juice; set aside. In medium bowl, combine sugar and flour. Add the butter and 1 cup cheese; mix well. Gently stir in pineapple. Pour into a greased shallow 1 1/2-quart baking dish. Sprinkle crushed crackers on top; drizzle with reserved pineapple juice. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly. Remove from oven and sprinkle with remaining cheese. This is great with ham. Serves six.
Mix mayonnaise, pickle, relish, sugar, mustard, salt and pepper; mix with rest of ingredients (except cheese). Chill overnight. Add cheese before serving. Serves 4 to 6.
Mix all juices with sugar. Add sodas and rum just before serving. Garnish with maraschino cherries, sliced lemons or limes. Serves 50 to 60.
Heat oven to 350°. Melt margarine; stir in cornstarch, salt and pepper. Stir in broth. Bring to a boil and boil for 1 minute. Stir in Miracle Whip and sherry. Remove from heat. In buttered 2-quart casserole, layer spaghetti, turkey and mushrooms. Cover with remaining sauce. Repeat layers and cover with remaining sauce. Sprinkle with Parmesan cheese. Bake for 30 minutes or heat thoroughly in a microwave.
Heat oil in soup pot over medium heat. Add the onion and carrots. Stir for 3 minutes, then add the garlic and ginger. Cook and stir 1 minute longer. Add chicken broth, water and soy sauce. Bring to boil and cook for 1 minute. Add mushrooms and watercress; boil for 1 minute more.
Beat egg in 1/4 cup milk. Melt shortening and add to egg mixture. Add flour and salt; add more milk if needed. Roll dough thin. Boil in ham or beef broth.
Place crescent rolls in greased square pan. Whip eggs, add cheeses. Bake at 350° for 40 minutes. Serve hot.
Cut margarine in flour until it resembles coarse meal. Combine yolk and sour cream. Stir into flour mixture. Divide and shape dough into 4 balls. Wrap each portion in waxed paper and chill for 4 hours. Roll out one portion of dough on floured surface into a 10-inch circle. Spread 2 tablespoons apricot preserves on circle and sprinkle with 2 tablespoons coconut and 1 tablespoon chopped pecans. Cut circle into 12 wedges. Roll up edges, beginning with the wide end and place point side down on ungreased baking sheet. Sprinkle lightly with granulated sugar. Bake at 350° for 20 to 25 minutes or until lightly browned.
Cube eggplant (don't peel). Cook in boiling water 7 minutes; drain. Toast the bread and cube. Layer all this in pan. Cover with the milk. Bake at 350° until set.
Combine warm water and yeast; let rise 10 minutes. Stir good, then add the rest of flour. Put in bowl. Let rise until double. Punch down. Let rise again.
Blend 8 ounces light cream, dry mustard and egg in a large bowl. Add cheese, onion, spinach and ham to bowl and blend well. Place in the unbaked pastry shell and bake at 325° for 1 to 1 1/2 hours. Place a knife in the center and when it comes out clean, it is done.
Brown steak in butter while adding seasonings to meat until light brown. Drain off any grease. Remove steak; put in an oven-safe dish. Pour taco sauce on top of steak, then sprinkle top of steak with chopped green chiles. Bake, covered, for 35 minutes at 350°. Remove cover. Add shredded cheese to the top of each piece of steak. Bake, uncovered, for 10 minutes, or until cheese is bubbly and melted well. Serve with Spanish rice.
Cook rice in top of a double boiler with 1 teaspoon salt added to it. Cook until rice is soft. Put it in a baking dish and add sugar, milk, vanilla and well beaten eggs. Sprinkle cinnamon on top. Bake at 350°.
Mix together and pat first 3 ingredients into 13 x 9-inch pan and bake at 350° for approximately 15 minutes. Cut up bananas over cooled crust. Mix together powdered sugar, cream cheese and Cool Whip and spread over crust. Add pie filling over top. Chill.
Grease mixing bowl. Mix together the peanuts, M&M's and popcorn. Set aside. In saucepan melt the butter and marshmallows. Grease pan and hands. Pour mixture of marshmallows and butter over ingredients in bowl. Mix together. Pour into greased pan and press to mold of pan. Cut into bars.
Scald milk. Cool to lukewarm. Put water in large bowl. Sprinkle in yeast. Stir until dissolved. Add milk, butter, salt, sugar and flour. Mix thoroughly with rotary beater until batter is smooth. Cover and let stand at room temperature overnight. When ready to bake, add eggs and baking soda. Beat well. Cook on waffle iron.
Mix sugar, margarine and milk together; bring to boil for 6 minutes. Take off stove and add chocolate chips, cream and peanut butter. Pour in large greased pan.
Grind cranberries and lemon in a blender. Mix with pineapple and sugar. Keep refrigerated.
Mix together well and pour into a well chilled ice cream freezer. Freeze according to manufacturer's instructions.
Combine softened cream cheese, bacon, mayonnaise, onion powder and wine to spreading consistency. Serve with assorted crackers and/or party bread.
Scald the milk. Add sugar and salt to the milk and stir until both are thoroughly dissolved. Add the cream. Stir in the vanilla. Cool the mixture and then pour into the cylinder of a 6-quart freezer. Follow directions for your freezer as to time and so forth. Makes 6 quarts.
In a large skillet, melt butter; add pecans and saute until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° for 12 minutes or until crust is golden brown. Yield: 10 servings.
Combine Hidden Valley mix and oil; add dill, garlic and lemon pepper. Pour over crackers and stir to coat. Bake on cookie sheets for 15 to 20 minutes at 250°. Store covered.
Carefully remove stems from mushrooms leaving cap in tact. Peel each mushroom and set aside. Finely chop the stems. Saute stems and onion in margarine about 10 minutes, turn off heat and let cool. Stir in egg and bread crumbs until mixture is stiff but not dry. Fill each mushroom cap and bake at 350° for 15 to 20 minutes.
Mix all ingredients well. Bake in muffin tins at 400° until brown.
Combine cream cheese, sugar, and vanilla, mixing until well blended. Spread onto bottom of pie crust; chill at least 4 hours. Top with peaches just before serving.
Before starting your bread, rinse a 2 1/2-quart saucepan with 1 teaspoon soda in 1 cup boiling water.
Combine hash and onion in bowl; mix well. Form into eight 3-inch rolls. Pour boiling water over cabbage leaves; cook for 2 minutes, then drain. Add salt and pepper. Place roll on each leaf; roll up. Secure with toothpicks. Place in baking dish; dot with butter. Dissolve bouillon cube in 3/4 cup hot water; pour over cabbage rolls. Bake, covered, at 350° for 20 minutes.
Mix all ingredients. Drop by tablespoon onto greased cookie sheet and bake at 400° approximately 11 minutes.
Saut onions in oil. Add ground beef, stirring until browned. Drain off excess grease. Transfer ground beef and onion mixture to a large stockpot. Stir in taco seasoning and Ranch dressing mix. Add tomatoes, both beans, corn and salt. Bring mixture to a slow boil. After mixture begins cooking, reduce heat and simmer for 2 hours, stirring often. Garnish with shredded cheese and sour cream.
Brown ground beef until crumbly; cool. Grind luncheon ham or put in blender to coarsely chop. Add ham to hamburger. Add seasonings. Add spaghetti sauce, grated cheese and chopped parsley. Mix Well. Spoon on bun halves and bake at 425° for 12-15 minutes. This makes a lot and it stores well in the refrigerator for a few days or freezer.
Combine celery soup, potato soup and water. Add crab meat, salt and pepper. Simmer for 10 minutes. Then add milk, margarine and tabasco sauce.
Melt butter and mix in brown sugar. Add flour, eggs, vanilla and nuts. Stir until mixed well. Bake at 300° for 20 to 25 minutes. Cut into squares while warm. Yield: 2 dozen.
Preheat oven to 350°. Spray a 9 to 10-inch pie pan with vegetable oil. In bowl of food processor fitted with steel blade, combine flour, sugar and butter. Pulse until mixture comes together in a ball. Press into pie pan. Prick a few times with a fork and place in oven for 5 minutes. Sprinkle pecans onto partially cooked pie shell and pour caramel sauce over. Return to oven and bake another 15 to 18 minutes or until crust is browned and filling is bubbling. Remove from oven and sprinkle with chocolate chips. When chips are melted, spread to form a topping. Chill, slice and serve. Serves 8.
Put eggs, oil, milk, vanilla, sugar, cocoa, flour, soda and salt in a bowl in order given. Do not stir until the last item is added. Then stir well. Last put in 1 cup hot water. Batter will be thin.
Melt first 3 ingredients; mix and add cereal and coat well. Put powdered sugar in a large bowl. Add coated cereal and place lid on bowl. Shake until cereal is coated well with sugar.
Preheat oven to 350°. Grease and flour a baking sheet. Shake off excess. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of the mixture.
Mix and press into 12 x 9 x 2-inch dish the first two ingredients. Cream together 1/2 cup margarine and powdered sugar; add the eggs and chocolate, which has been beaten until fluffy and light. Pour this over the crust. Set this in the freezer while you fold the marshmallows into the Cool Whip. Spread this over the chocolate mixture. Sprinkle with crushed peppermint candy. Keep in freezer until ready to use. Keeps well.
Turn on oven and set at 375°. Beat eggs slightly in a 2-quart bowl. Stir in sugar, corn syrup and melted butter or margarine. Stir in pecans. Pour into unbaked shell. Bake near center of oven for 35 to 40 minutes or until filling is slightly firm. Center of pie may look soft when pie is gently shaken, but will become firm when cool.
Combine pineapple and sugar over heat. Bring to a boil and add the Jell-O; boil 2 minutes. Remove from heat and stir in cream cheese. Cool completely. Fold in Cool Whip. Pour into an 8 x 8-inch pan and chill overnight.
Peel citron; cut into strips. Rinse in water, pick up and put in preserving pan (leave the water in preserving pan that drains from rind). Mix sugar with rind. When sugar dissolves on low heat, you will have just about a pan full. Add pineapple. Cook until mixture is of preserving consistency.
Mix in large bowl. Place 1/2 cup in clear bags. Tie with pretty ribbon. Great for bake sales.
Add together the ground round, onion, green pepper and tomato sauce. Mix egg. Add to mixture. Fold in very good. Add oatmeal until mixture is together and stays together in a loaf. Bake at 350° until meat is done. Serve hot.
Combine flour, brown sugar, oats and cinnamon and cut in margarine until the mixture resembles coarse crumb mixture. Toss 1 cup of crumb mixture with sweet potatoes (drained) and the cranberries. Place in 1 1/2-quart casserole. Top with remaining crumbs. Bake at 350° for 35 minutes. Sprinkle marshmallows over top and broil until lightly brown. Serves 6.
Combine first five ingredients until evenly mixed. Shape into ball and roll in chopped pecans.
Mix all ingredients and pour into an unbaked pie shell. Bake at 450° for 5 minutes, then 350° for 45 minutes.
Mix first 3 ingredients and pat out with damp fingers in a 9 x 13-inch pan. Bake 45 minutes at 325°. Let cool.
Combine jelly, mustard, lemon juice, ground cloves plus the juice from the pineapple and cherries in a saucepan. Bring to a boil over medium heat, stirring occasionally. Set aside.
Butter 9-inch pie plate. Blend 3 minutes in blender (except coconut). Let stand 5 minutes. Sprinkle coconut on top. Bake at 350° for 40 minutes.
Cut bread in 3/4-inch slices, not quite through bottom crust. Combine margarine, garlic, parsley flakes, oregano and dried dill. Spread generously between slices. Wrap loosely in foil and heat at 350° about 15 minutes. Open foil and brown.
Spread oil in	13 x 9-inch pan. Mix cake mix, oil, water and eggs with fork in pan. Bake at 350°. While still warm, mix 1 cup sugar, 1 cup milk, 1 teaspoon coconut flavoring and heat together until sugar dissolves. Take fork, punch holes in cake and pour mixture over cake. Spread Cool Whip on cake and sprinkle coconut on top. Refrigerate.
Mix well and bake at 375° for 45 minutes and at 400° for 10 minutes.
Melt margarine in a 1 1/2-quart pot. Add onion and green pepper. Stir over medium heat for 5 minutes. Add remaining ingredients, mix well and stir over medium heat for 5 more minutes. Makes 4 servings.
Drain	pineapple and oranges; reserve juice. Add enough water to have 1 1/2 cups of reserved liquid. Dissolve gelatin in	hot tea. Add	1 1/2 cups reserved liquid. Chill until consistency of unbeaten egg whites. Fold in pineapple, oranges and water	chestnuts. Spoon mixture into a lightly oiled ring mold; cover and chill until firm.	Unmold onto a lettuce-lined plate. Serves 8.
In a large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour. Gradually stir in water, then broccoli, bouillon and Worcestershire sauce. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Makes 2 quarts.
Cream the butter and sugar. Add remaining ingredients and blend well. Grease a 2-quart Pyrex dish. Pour remaining into pan and bake 1 hour at 350°. This is a good accompaniment to roast pork, fresh ham or baked ham. Enjoy!
Mix first 3 ingredients together and pat onto bottom of a 13 x 9-inch pan.
Bring 1 cup brown sugar and water to boil. Boil about 1 minute, let stand. Mix remaining ingredients and pour over syrup in a casserole and bake together 1/2 hour at 350°. The syrup is the icing.
Cream margarine, oil and sugar. Add eggs and sour milk. Mix well and then add dry ingredients and vanilla. Combine and blend well. Add zucchini and walnuts. Place in greased 9 x 13 pan. Bake 40 - 45 minutes at 350°. Sprinkle with chocolate chips.
Press raw beef in bottom of 9 x 13-inch pan. Spread soups evenly. Top with Tater Tots. Bake at 425° for 30 to 45 minutes or until done.
Mix first two ingredients and press firmly in a 9 x 13-inch pan. then layer ice cream, fudge and Cool Whip. It works best if you freeze each layer. Decorate top with whatever!
Pour pineapple juice, kool-aid and sugar in a gallon pitcher. Mix together well. Fill the rest with water. Put punch in freezer a few hours before serving, so the mixture will be slushy.
Combine sugar, butter, and water in large heavy pot. Bring to boiling over medium heat, stirring constantly; continue to cook until the sugar is dissolved and the mixture becomes syrupy, 4 to 5 minutes, Remove pot from heat.
Combine eggs and shortening or margarine. Add 1/2 of cake mix. Beat well. Add remaining dry cake mix. Add nuts and coconut; mix thoroughly. Drop by teaspoon on well-greased cookie sheets. Bake at 325° for 8 or 10 minutes.
Pour boiling water over shortening, sugar and salt. Let cool to lukewarm. Add eggs. Sprinkle yeast in warm water and let dissolve. Add. To first mixture, add flour, one cup at a time. Put in large bowl and place in refrigerator. Cover with damp cloth. Let rise until doubled.
Combine sugar, pumpkin, oil and eggs, mixing well. Combine dry ingredients and spices; add to pumpkin mixture and beat 1 minute at medium speed. Stir in pineapple, raisins, pecans and vanilla. Bake in 13 x 9 x 2-inch pan at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
Soften cream cheese in bowl; drain juice from clams into measuring cup. Set clams to side. Mix juice into cream cheese until a good consistency. Add clams. Mix in Worcestershire sauce, splash of lime juice and Beau Monde spice. Chill for about 1 hour or more before serving. Excellent for dipping vegetables.
Combine the onions, celery, broccoli, water and butter. Bring to a boil. Cook for 10 to 15 minutes. Season to taste. Stir in cheese, blending well. Add soup, mixing well. Stir in rice. Put into deep, buttered casserole dish and bake for 30 minutes in 350° oven or until hot and bubbly.
Sift first 4 dry ingredients into bowl. Cut in shortening until crumbly. Stir in eggs and milk until just mixed. Combine brown sugar, pecans, flour, cinnamon and butter in bowl; mix well. Fill greased muffin cups 2/3 full, alternating layers of batter and pecan mixture. Bake in 375° oven for 20 minutes. Yields 1 dozen.
Place all ingredients in a food processor fitted with the metal blade. Process 4 to 5 minutes until double in volume and very smooth and creamy. Pour into a glass container. Cover and refrigerate overnight. Makes 2 1/2 cups.
Put pineapple in a saucepan. Add vinegar and bring to a boil for 1 minute. Remove from the heat and add the box of jello. Stir in and blend. Cool until it is cold to the touch. Whip the topping according to directions and add cream cheese in small pieces and whip. Add to cold pineapple and mix well. Put in loaf pan and set for 2 to 3 hours or overnight. Slice in squares.
Mix all the ingredients together in a large container. Can be stuffed in the turkey or baked in a pan in the oven at 350° for 25 to 30 minutes.
Mix ingredients well. Pour into a greased loaf pan. Bake at 350° for 35 to 40 minutes.
Mix dry ingredients in mixer bowl. Blend in shortening or butter. Add milk, vanilla and eggs. Bake at about 350° in 2 (8-inch) cake pans. Top with Seven Minute Frosting and coconut.
Pour potatoes and chicken broth in pot. Mix water and gravy; add to potatoes and broth. Simmer until potatoes are done and soup has now thickened. Top with Cheddar cheese, green onions and bacon bits.
Combine all ingredients. Cover and refrigerate. Spread on rolls or crackers. Makes 2 cups.
Trim beef and brown in skillet. Place all vegetables and water in crock-pot. Add browned beef and top with remaining seasonings. Cover and cook on high for 7 hours or low for 9 hours.
Boil noodles in salt water. Mix with other ingredients. Pour tomato juice over all. Dot a little butter on top. Mix and bake until top is nicely browned.
Wash and take fat off chicken. Pat dry. Rub mayonnaise over each chicken breast. Mix Parmesan cheese, parsley, and bread crumbs; dip chicken breast in dry ingredients. Put on cookie sheet or shallow baking pan. Bake in 350° oven for 30 minutes or until chicken is done.
In a large saucepan over medium heat, saut onions, garlic, carrots and celery in olive oil. When onions are translucent but not brown, add ground beef. Break up the meat with a wooden spoon and cook until brown. Stir in tomato puree, tomato paste, Italian parsley, bay leaf and wine. Reduce heat and simmer about 30 minutes, until thick but not dry. (If sauce gets too dry, add a little broth or water.) In the meantime, cook pasta in boiling, salted water according to the package directions, until al dente (tender but firm). Drain water and return pasta to warm pan. Just before serving, add sauce and toss well. Offer fresh grated Parmesan cheese for those who want it. Makes 6 to 8 servings.
Grease and flour 9 x 13-inch pan. Mix cake according to package. Line bottom of pan with pecans. Sprinkle coconut over pecans. Spread cake mix on this. Mix oleo, powdered sugar and cream cheese; spread over top of cake. Bake at 300° for 1 hour.
Put chunky beef, bacon and cheese into dog's dinner dish. Add warm gravy. Top with string beans and cooked carrots.
Preheat oven to 350°. Grease a 9-inch square pan. Combine flour, oats, sugar, butter, baking soda and salt in a large mixing bowl and blend until crumbly. Reserve half the crumb mixture. Press remaining half of the crumb mixture into the prepared pan. Bake 10 minutes. Remove and sprinkle chocolate chips and pecans on top of crust. Stir flour into caramel topping and drizzle over the chocolate chip and pecan layer. Sprinkle with remaining crumb mixture and bake 15 minutes. Cool 1 to 2 hours before cutting. Store in refrigerator in an airtight container.
Spread crescent rolls on ungreased cookie sheet. Bake at 375° for 8 minutes. Spread mixture of cream cheese, salad dressing and dry Ranch dressing over crust. Sprinkle finely chopped vegetables over top. Refrigerate; cut into bite size pieces.