HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 cup water, lime juice, sugar and dill weed in 8-inch square baking dish. Measure 3 tablespoons and set aside. Add fish to remaining lime juice mixture; cover and refrigerate 2 hours. Broil fish 4-inches from heat, about 10 minutes or until fish is easily flaked with fork.
Sift together first two ingredients. Bring to a boil next 4 ingredients. Add to flour and sugar mixture. Add buttermilk, soda, vanilla and eggs. Bake at 350°. Makes 3 layers.
Cut necks off squash and core inside out and save. Mix all ingredients except 1 can tomato paste and squash hulls. Stuff squash loosely; put neck in top and secure with toothpick. Cover with water and add 1 can tomato paste. Bring to a boil and simmer 1 hour.
Peel and quarter potatoes. Place in baking dish. Top with cheese, sour cream and bacon. Bake in oven until potatoes are done (about 45 minutes to 1 hour) and cheese is bubbly. Oven temperature should be about 350°.
Mix all ingredients. Put in baking dish. Bake at 300° for 30 minutes.
Arrange crackers side by side as close as you can on cookie sheet covered with foil. Cookie sheet must have sides. Put butter and sugar in pan and cook 1 1/2 minutes. When it comes to a boil, take off heat and add nuts and vanilla, then spread evenly over crackers. Bake 10 minutes at 350°. When cool, break apart. Can be frozen. Will not get soggy.
Mix Miracle Whip and boiling water together. Add to dry ingredients. Mix until blended. Grease and flour 13 x 9-inch pan. Bake at 325° for 20 to 25 minutes.
Peel, slice and cook until just tender. In casserole, place a layer of eggplant, grated cheese, slice of butter and bread crumbs. Repeat. Beat eggs, milk and grated onion and pour over it. Bake, uncovered, in 400° oven for 30 minutes.
Lightly grease a 9 x 13-inch pan. Place celery in bottom of pan. Place chicken breasts on top of celery. Season chicken with seasoned salt. Drain 1 can of potatoes. Place around chicken. Drain half the juice from the second can of potatoes and place around chicken. Add green pepper, mushrooms and onion. Bake at 350° for 45 minutes. Cover pan with aluminum foil to keep in moisture. Makes 4 servings.
Slice the potatoes into a 9 x 11-inch casserole dish. Arrange the pork chops over the potatoes. Combine the soups and pour over the pork chops and potatoes. Cover with foil. Bake in 350° oven for 1 hour.
Mix together and put in icebox for 2 to 3 hours before using. Dip zucchini in the batter and deep fry.
Heat oven to 400°. Lightly grease a 9 x 9 x 2-inch casserole dish. Sprinkle sausage, cheese and onion into bottom of dish. Beat remaining ingredients until smooth. Pour over mixture in casserole dish. Bake until knife inserted halfway between center comes out clean, about 40 minutes. Let stand 5 minutes before serving. Makes 6 large servings.
Peel, boil and mash the potatoes. Save the liquid and add it to the flour. Mix all ingredients together well and set in warm place to rise until double in bulk. When dough has raised sufficiently, pinch off small pieces and fry in oil in deep fryer. Drain and sprinkle with sugar.
Lightly grease 10 x 1 1/2-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake until golden brown for 30 to 35 minutes in 400° oven. Let stand 5 minutes before cutting.
Combine first 3 ingredients in saucepan. Stir until it comes to a boil. Cool slightly. Soften cream cheese and whip with a fork; add baby food, drained pineapple and nuts. Mix well and fold in Cool Whip. Pour into mold. Refrigerate before serving.
Put chicken in pot. Combine other ingredients in saucepan and heat until hot. Pour over chicken. Cover and cook on low for 5 to 7 hours.
Mix; put in a 9 x 13-inch pan, greased and floured. Bake at 375° for 15 minutes. Let cool.
Arrange chicken in greased 2-quart shallow baking dish. Put cheese slices over chicken. Mix condensed soup with sherry and pour over chicken. Sprinkle with croutons. Dot with butter. Bake at 350° for 1 hour or until tender. Serves 4.
Sift together the flour, baking powder, soda, salt and cinnamon. In a bowl, beat the oil, eggs and sugar on high until fluffy. Add carrots. Mix together and add flour mixture and vanilla. Bake at 325° for 35 to 45 minutes. Use a cream cheese frosting. Refrigerate. Good! Good!
Puree bananas in blender (1 cup). In medium bowl, beat pureed bananas, eggs, sugar, butter and vanilla until well blended. In large bowl, combine flour, baking powder, cinnamon and salt. Stir in chocolate chips and nuts. Make well in center of dry ingredients. Pour in banana mixture. Mix until just blended. Spoon into well-greased 2 1/2-inch muffin cups. Bake in 350° oven 25 to 30 minutes. Remove from pan.
Peel and slice potatoes, onions and carrot into large saucepan. Add water to completely cover veggies or until pan is half full. Add salt and cook completely. Without draining, mash with a potato masher until smooth. Add milk over low heat. Also add margarine, parsley and pepper. Stir and serve hot.
Combine flour, Parmesan cheese, salt and pepper. Dip each chicken piece in beaten egg; drain. Dredge in flour mixture. Heat oil and 4 tablespoons butter in skillet. Add coated chicken and cook 2 minutes on each side until golden brown. Remove chicken with slotted spoon and arrange in a single layer in a 13 x 9-inch baking dish. Preheat oven to 350°. Add remaining 2 tablespoons butter to skillet and saute mushrooms. Cut ham slices in half and place over each piece of chicken. Scatter mushrooms over all and top with Mozzarella cheese. Bake 35 to 40 minutes or until tender.
Mix in order given. Bake at 300° or 325° for 1/2 hour or longer.
Heat oven to 350°. Butter sides and bottom of casserole dish. Combine Corn Chex and butter; set aside. Combine broccoli, mashed potatoes, sour cream, garlic powder and seasoned salt. Pour 1/2 of this mixture into casserole dish. Top with 1/2 cup of American cheese, then 1/2 cup of Corn Chex mixture. Layer remaining broccoli, cheese, Corn Chex, in that order. Bake at 350° for 30 minutes. Enjoy!
Mix well. Add 1/3 to 1/2 cup per cup of hot water.
Place carrots, salt, pepper and water in a 2-quart saucepan. Cook on high until steam rises from the lid. Then reduce to low for 10 to 15 minutes. Drain well and roll carrots in bread crumbs and saute in skillet with butter until lightly browned.
Cut steak into small thin pieces. Add soy sauce, liquid smoke, red pepper, salt, garlic salt and a lot of course ground pepper. Mix this real well with meat. Put in an airtight container and store in refrigerator; let marinate for 24 to 36 hours. Shake it when you go by the fridge. Bake on a cookie sheet for 3 to 4 hours at 170° to 200°.
Thaw bread dough. Flatten on a greased cookie pan. Make a paste of 2 egg yolks, Parmesan cheese, parsley flakes, garlic powder, oregano, pepper and vegetable oil. Spread on dough like butter. Down the center of flattened dough, layer pepperoni, ham, salami and cheese. Saute onion and pepper. Place on top of cheese. Pour tomato sauce over this. Fold each side of the dough over filling. Overlap as far as possible. Pinch edges. Brush top with slightly beaten egg whites. Bake at 350° for 30 to 40 minutes. Serves 6.
Bring bouillon to boil, making sure cubes are dissolved. Add cornstarch paste; cook until thickened.
In a large pot, combine potato, carrots, green beans, sweet potato, red pepper and frozen peas. In a 1-cup measure, stir together the water, turmeric and curry powder. Stir into vegetable mixture. Cover and bring to a boil. Lower heat and gently cook until vegetables are tender but still retain their shape, about 30 minutes.
Cream together powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into 2 baked pie crusts and then chill the pies. Whip cream until it is stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill pies thoroughly. Makes 2 (9-inch) pies.
Cut tops off peppers; set aside. In a bowl, combine the next six ingredients. Spoon into peppers. Place in a greased 13 x 9 x 2-inch baking dish. Combine soup and basil; spoon over peppers. Cover and bake at 350° for 55 to 60 minutes or until the beef is no longer pink. Sprinkle with cheese; return to the oven for 5 minutes or until the cheese is melted. Yield: 6 servings.
Preheat oven to 375°. Line 9-inch pie tin with pastry. In a small bowl, mix Swiss, green onions, olives, mushrooms and tomato. Toss to combine. Add flour and toss to coat. Transfer cheese mixture to pastry. In a small bowl, combine eggs and half and half. Beat with a fork to mix. Add Boursin, which has been crumbled, and beat ingredients together with a whisk until well blended. Bake quiche in preheated oven for 35 minutes or until golden and knife inserted comes out clean. Let cool slightly before cutting. Can also bake in 3-inch tart shells.
Combine all ingredients. Pour into baking dish sprayed with Pam. Bake at 350° for 45 minutes or until set in middle.
Brown meat; drain grease. Add broth to meat; simmer until tender. Add all other ingredients, except cornstarch, and simmer for 10 to 15 more minutes.
Beat eggs until fluffy. Add sugar and dry ingredients. Melt butter and pour into warm milk. (Do not boil.) Add vanilla and mix with other ingredients. Pour into 13 x 9-inch baking pan. Bake in a 350° oven for about 30 minutes.
Mix all together; form into balls. Deep-fry until brown. Place on plate with paper towel until grease is gone.
Mix well and add 1 cup cold water. Pour into popsicle molds and freeze for several hours before serving. Run water over molds to loosen popsicles.
Cut Crisco into flour and salt. Combine liquids and add to mixture. Blend until flour is moist. Can be re-rolled without toughing. Makes 2 crusts.
Butter shallow baking dish. Arrange fish in dish. Melt butter in saucepan. Add remaining ingredients and pour over fish. Bake at 350° for 20 to 25 minutes.
Place chicken on individual aluminum foil squares. Generously sprinkle each breast with some of the onion soup mix and 3 to 4 pats of butter. Add a few dashes of Worcestershire sauce and salt and pepper as desired. Wrap in foil and bake about 1 hour at 350°.
Crush Oreos. Melt butter and mix with cookie crumbs. Press in pan. Beat cream cheese with mixer. Mix in confectioners sugar and half of Cool Whip. Spread on Oreo layer. Chill a few minutes. Mix pudding, adding as third layer. Chill overnight. Add rest of Cool Whip as fourth layer. Sprinkle with crushed Oreos on top, if desired.
Mix butter, flour, baking powder, salt and 2 tablespoons sugar with pastry cutter until like corn meal. Save 1 cup of this for topping. Pat the rest into the bottom of an 8-inch square pan. Place peaches, cut into slices, over crust. Sprinkle with 7/8 cup sugar mixed with 1 teaspoon cinnamon. Bake 20 minutes at 400°. Mix egg yolks and sour cream. Pour over kuchen and bake 30 minutes more. Cool. Good warm or cold.
Put chicken in large casserole dish. Spread Veg-All over chicken. Mix soup and broth and pour over all. Mix butter, flour and buttermilk and pour over top. Bake at 400° for 30 to 35 minutes.
Fry zucchini and add minced onion in a small amount of fat for a few minutes. Melt oleo in a casserole dish. Put zucchini on top. Mix dressing according to directions on box (except omit oleo). Put on top of zucchini. Add sour cream and chicken soup (undiluted). Bake at 350° for 40 minutes.
Clean mushrooms, removing stems. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400° for 10 to 12 minutes.
Cut beef cross grain into thin strips. Combine soy sauce and ginger; add beef, then set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Over medium heat, add vegetables and toss until tender-crisp. Mix cornstarch and water. Add to pan. Stir and cook until thickened. Add tomatoes and heat through. Serves 4.
Saute onions and oleo until soft. Add rice, salt and mushrooms. Heat thoroughly. Fluff lightly with a fork.
Saute sausage and beef until almost done. Add meats to stock and bring to a boil. Reduce heat and simmer 1 hour. Cool enough to remove bones. Return meat to broth. Return to boil; add all ingredients, except corn. Simmer 45 minutes, stirring frequently. Add corn and simmer 15 minutes. Season to taste. Serves 8.
Wash apples and dry. Core apples. Let butter soften at room temperature. In a small bowl, mix butter, sugar, cinnamon and lemon rind. Fill apple cavities with mixture. Pour Marsala in bottom of a 7 x 11-inch baking pan. Place apples in pan. Sprinkle top of each with sugar. Bake in preheated oven at 375° for 30 minutes or until tender. Do not overcook. Serve with cream. May be served hot or cold. Serves 6.
Mix Dirt and Swamp Water. Add Crushed Bones and Fat. Boil 3 min. Add Squashed Bugs and Dead Grass, Stir until melted. Remove from heat. Stir until mixture begins to thicken. Drop by teaspoons onto waxed paper. Cool, eat and Enjoy YUM! YUM!
Whip the cream and add to dressing after the dressing cools. Add fruit. Let stand overnight. Add nuts before serving.
Dissolve yeast in lukewarm water. In large bowl, pour boiling warm water over Crisco and dissolve. Add sugar, salt, eggs, yeast and flour; mix well and let double in size. Knead. Divide dough into 2 parts. Roll out 1/4-inch thick and cut with biscuit cutter. Dip each biscuit in melted butter. Stick on end in Bundt pan. Let rise 2 to 3 hours. Bake at 350° until golden brown, about 30 minutes. This makes 2 pans. Do not cut, just pull apart.
Mix together milk, Bisquick, eggs, salt and pepper until smooth. Add onions, cheese and bacon to mixture. Mix well. Pour mixture into a lightly greased 10-inch pie pan. Bake at 400° for 30 minutes or until golden brown.
Assemble prepared lettuce, tomatoes, green pepper, scallions, Cheddar cheese and olives in layers in large bowl. Brown and crumble hamburg; prepare with taco seasoning as directed. Pour over salad. Dress with dressing of your choice. (I prefer French.)
Place bacon on several layers of paper towels. Cover with paper towel. Microwave at High 4 to 6 minutes. Set aside. Preheat browning dish 5 minutes. Combine ground beef, bread crumbs, parsley flakes, 1 teaspoon salt, garlic powder and pepper. Shape into 8 patties, 1/4-inch thick. Crumble bacon. Place 1/4 of bacon on center of each of 4 patties. Top with remaining patties; press edges to seal. Place patties in preheated browning dish. Microwave at High 1 1/2 minutes. Turn over. Microwave 1 1/2 to 2 1/2 minutes, or until not quite desired doneness. Remove patties to serving platter. Cover and let stand while preparing vegetables. Add remaining ingredients to drippings. Microwave at High 2 to 4 minutes, or until vegetables are tender, stirring once. Spoon over patties. Microwave time: 15 to 19 minutes.
Bake the sweet potatoes and mash or use 1 large can. Mix 3 cups sweet potatoes with remaining ingredients and bake 15 minutes at 425°.
Boil butter, sugar, syrup and salt for 5 minutes. Remove from burner. Add baking soda. Stir (mixture will foam up). Add vanilla and pour over popped corn. Bake in a 250° oven for 1 hour, stirring every 15 minutes.
Cream the butter until soft. Add sugar alternately with lemon juice. Add a dash of salt. Beat until smooth and light. Add grated rind of lemon. Spread and sprinkle coconut on top and sides of cake.
Add vegetables and dill weed to boiling salted water. Cover and boil gently until vegetables are tender, about 15 minutes. Stir to break up potatoes. Add milk and margarine. Heat to simmering. Mix flour with 1 tablespoon water until smooth. Add slowly to vegetable mixture, stirring constantly; heat until mixture just starts to boil. Sprinkle each serving with paprika. Makes 4 (1 cup) servings.
Cream butter and sugar. Add flour and eggs, beating thoroughly after adding each egg. Beat in softened cream cheese. Add flavoring. Stir in nuts. Pour into Bundt or tube pan and bake at 350°. Bake for 1 hour and 15 minutes.
Brown lightly garlic in olive oil. Drain clams, add clam meat, onion and sherry to pan. Simmer 10 minutes. Serve over linguine noodles.
Mix cocoa and sugar in medium saucepan. Add milk. Cook slowly until rolling boil. Continue slow boil for about 12 minutes or until soft ball stage. Remove from heat, add butter and vanilla. Add peanut butter, if desired. Beat until thick. Pour onto waxed paper or buttered plate.
Peel the eggplant and slice them up. Then place them in large bowl, fill bowl with water and put 1/2 teaspoon salt in water to keep the eggplant from turning dark. Let stand for 3 minutes, then drain off. Place the eggplant in pot, boil on medium heat until tender. Mash them up. Add the ingredients in, mix well with spoon. Make small patties, place in skillet in hot fat at 275°. Fry until golden brown. Serve while warm.
Cut hot dogs in half, roll out biscuits and roll hot dog up into biscuits. Bake in oven at 350° until brown. May add cheese or bacon.
Follow preparation directions on the box of cornbread mix. Add broccoli and cheese. Cook according to the directions on the box.
In ungreased 9-inch square cake pan, sift together first 5 ingredients. Mix in milk, oil and vanilla with fork until smooth. Stir nuts. Spread evenly in pan. Sprinkle with brown sugar and cocoa. Pour on hot water. Bake 40 minutes in 350° oven. Remove and let stand 15 minutes. Serve warm or cold with ice cream. Spoon sauce over each.
Fry bacon until crisp. Cut onions in rings and place in skillet. Add brown sugar, salt, vinegar, dry mustard and garlic powder. Cook 20 minutes, covered. Add onion mixture to beans in 3-quart casserole and add bacon. Bake in a 350° oven for 1 hour. Serves 12.
Boil squash and drain well. Mix with the ingredients except margarine. Put in baking dish and cut up margarine over top. Bake 1 hour at 350°.
Mix thoroughly last 4 ingredients and pour over vegetables. Marinate overnight and drain before serving.
Soften yeast in water. Combine cottage cheese, sugar, onion, butter, dill seed, sesame seeds, salt, soda, egg and softened yeast in mixer bowl. Add flour slowly to form a stiff dough, beating well after each addition. Cover; let rise in a warm place until doubled in bulk. Stir down dough and turn into well greased casserole. Let rise until light. Bake at 350 degrees for 40-50 minutes or until golden brown. Brush with soft butter and sprinkle with coarse salt. Makes 1 round loaf.
Set out cream cheese to soften. Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in lemon juice and pumpkin. Fold in dry ingredients that have been sifted together. Spread onto sheet or jelly roll pan (15 x 10 x 1-inch), sprayed or greased and floured. Sprinkle nuts on top. Bake at 375° for 15 minutes. Turn out onto kitchen towel, sprinkled with powdered sugar. Roll up from narrow end, towel and cake together. Let roll cool for 30 minutes before making filling.
Mix well; put in greased casserole. Bake at 350° for about 30 minutes or until done.
Preheat oven to 375°. Boil noodles until tender. Brown and season ground beef. Mix beef and spaghetti sauce together. Mix all three cheeses in one bowl. Cool noodles in cold water. Layer ingredients in a 13 x 9-inch pan. The beef and sauce mixture first, next the noodles and then the cheeses. Keep layering until ingredients are gone. You may top with extra cheese, if desired. Cook for 1 hour until done.
Cream butter and sugar until fluffy. Add egg yolks, vanilla and 1/2 teaspoon of salt; beat well. Gradually add flour, mixing well. Shape in 3/4-inch balls; dip in egg whites and roll in nuts.
In large bowl, stir sugar with salad oil, vinegar and salt until blended. Add beans and onions; toss to coat beans and onions thoroughly. Cover and refrigerate at least 6 hours before serving to blend flavors.
Cook onions and pepper in 3 tablespoons oil. Add hamburger and fry until hamburger falls apart. Stir in rest of ingredients and put in electric frypan. Cover and cook slow for 1 hour at 220°.
Sprinkle flour on strips of chicken. Saute with onion and oil; add carrots, tomatoes and seasoning. Cook, covered, for 20 minutes on low heat. Serve over the cooked pasta.
Cut red peppers lengthwise into halves. Place on broiler pan with cut sides down. Broil 4 to 5 inches from heat source until skin on peppers is blistered and black. Wrap peppers in towel or place in a Ziploc bag; let stand 5 minutes. Remove skin, seeds and stems from peppers. Cut peppers into 1-inch pieces and process in blender until smooth. In a small bowl, beat cream cheese until fluffy. Beat in red pepper puree and remaining ingredients. Refrigerate in a covered dish for several hours, allowing flavors to blend. Serve with vegetables for dipping.
In large skillet, brown sausage, separating it as it cooks to avoid large chunks of meat. Add onion and green pepper to cook with meat. Drain excess drippings leaving about 1/2 cup. Add tomatoes, potatoes, sugar, salt, pepper and hot sauce. Simmer until all ingredients are blended. Place in 9 x 13-inch baking dish. Bake at 375° for 40 minutes. Cover with shredded cheese for last 15 minutes of baking time.
Heat pineapple to boiling point. Add jello powder and mix well. Cool until partially set. Mix in cream cheese and whipped topping. Add nuts. Refrigerate several hours before serving.
Drain fruit and mix with Cool Whip, cottage cheese and dry jello. This can be eaten immediately, but is best when chilled for a while.
Mix all ingredients together except bread crumbs. Pour into greased baking dish. Sprinkle bread crumbs over top and bake in 400° oven about 20 minutes.
Combine all ingredients. Form balls of mixture, about 1 teaspoonful each. Fry slowly in dry skillet. Drain on a paper towel.
Wash wings; add salt, pepper and tenderizer. Place in baking pan. Bake at 425° until one side is done (about 30 minutes). Turn wings. Pour Texas Pete sauce over wings. Cook for awhile longer. Let sit 5 minutes before eating.
Use a square glass dish sprayed with Pam or greased lightly and dust with seasoned bread crumbs. Add all well blended ingredients; sprinkle with bread crumbs on top and dot with 1 teaspoon olive oil. Bake for 30 minutes at 350° or until golden brown.
Cook noodles; brown ground beef. Preheat oven to 375°. Layer in a 2 1/2-quart casserole dish or bigger 1/2 noodles mixed with 1/2 of sauce. Next, layer 1/2 of hamburger, 1 can cream of mushroom soup and cheese. Re-layer in the same order. Cook for 30 minutes or until cheese is melted.
Drain beets. Measure liquid and add enough cold water to make 3/4 cup. Dissolve gelatin and salt in boiling water. Add beet liquid, vinegar, horseradish, pepper sauce and minced onion. Chill until thick. Fold in beets, celery and pineapple. You can mold as a sheet or in 8 individual molds. Serves 8.
Wash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 Tbsp. of sweetened dried cranberries and onions.
Mix eggs, sugar, syrup, salt and vanilla flavoring. Make pie crust or use ready-made pie crusts. Put pecans in bottom of crust. Pour ingredients over pecans. Bake at 350° for 45 minutes to 1 hour. Makes 2 pies.
Cook pasta; drain and wash with cold water. Drain again and let cool. Cut up the vegetables you wish to use. Mix with cool pasta and add Italian dressing. I use 1/2 to 3/4 bottle of salad dressing. Use to taste. I prefer Kroger salad seasoning. Mix well.
Combine sour cream, eggs, sugar, cinnamon, vanilla and salt. Beat 2 minutes. Stir in beans and nuts; then blend mixture. Pour into pie shell and bake at 350° for 45 minutes.
Cream the shortening, sugar and vanilla on medium speed until mixture is light and fluffy. Add eggs to creamed mixture. Stir until mixed. Add 1/3 of the dry ingredients; mix on low speed until blended. Add half of the milk. Add the remaining dry ingredients and the other half of the milk. Continue to mix until blended. Pour batter into greased and floured pan (13 x 9 x 2-inch). Bake for 45 minutes or until done at 350°.
Combine all in saucepan. (I put spices in cloth tied together.) Heat to boiling. May dot cups with butter and use cinnamon stick to stir or can put spices into coffeepot and perk.