HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean, wash and dry fish. Brush inside with lemon juice; sprinkle with salt and pepper. Roll fish in flour; shake off excess. Place fish on well-greased broiler pan. Brush with salad dressing. Broil about 4-inches from source of heat for 4 to 6 minutes, basting occasionally. Turn carefully and brush with salad dressing. Broil 4 to 6 minutes longer or until fish flakes easily with fork. Garnish with lemon wedges and parsley. Serves 6.
Beat eggs; cut up onions and pepper. Mix in meal. Add melted oleo; add cheese. Save enough cheese to sprinkle on top. Put in greased iron skillet. Bake at 400° for 30 minutes or until done.
Combine first 2 ingredients. Stir well. Spread evenly over both sides of eggplant slices. Combine bread crumbs, cheese and Italian seasoning in a shallow bowl. Dredge eggplant in bread crumb mixture. Place eggplant on a baking sheet sprayed with vegetable cooking spray. Bake at 425° for 12 minutes. Turn eggplant over and bake 12 minutes or until golden. Serves 4.
Cream shortening and peanut butter. Add sugar. Add egg. Add sifted dry ingredients. Bake in oven at 350° for 15 to 20 minutes. Makes 3 dozen.
Combine flour, butter and nuts. Bake at 325° for 10 to 15 minutes. Spread preserves over crust. Combine cream cheese, powdered sugar and Cool Whip. Spread over preserves. Add layer of sliced banana. Prepare pudding as label directs and spread over bananas. Top with Cool Whip and nuts.
Place broccoli, cheese, bacon and onion in bowl. In a separate bowl, mix the salad dressing, vinegar and sugar well. Pour this mixture over the broccoli mixture. Chill overnight and serve.
Mix all ingredients. If too dry, add some of reserved tomato juice. Refrigerate overnight. Serve with Doritos or Fritos. Yields 2 cups.
Melt chocolate over hot water. Stir in condensed milk, salt and vanilla. Put mixture in refrigerator for about 45 minutes. With buttered hands, shape into 1-inch balls. Roll in cocoa, coconut or chopped nuts. Store in tightly covered container.
Heat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, cream margarine, sugar and eggs. Stir in buttermilk, bananas and vanilla, mixing well. Lightly spoon flour into measuring cup; level off. Stir in flour, oats, soda and salt; mix well. Stir in chips. Spread batter in prepared pan. Sprinkle nuts on top. Bake at 350° for 30 to 35 minutes. Serves 12.
Puncture meat with fork on all sides. Spread 1/2 of each soup mix on the bottom of cooking bag. Place meat on top. Spread rest of soups on top of meat. Seal the bag; do not slit any part of bag. Place in microwave bowl. Let sit about 1/2 hour. Place in microwave; cook for 20 minutes per pound at power level 5. When halfway through cooking, turn roast around in the bag. Reseal.
In medium bowl, combine dates, almonds, sugar, vanilla and egg white. Refrigerate 1 hour. Preheat oven to 325°. Grease large cookie sheet. Shape date mixture into balls; top each with a cherry half and place on cookie sheet. Bake 15 to 20 minutes. Cool on cookie sheet 5 minutes. Remove balls to wire racks to cool. Makes about 24 pieces or 1 pound.
Cook macaroni according to package directions. Drain and rinse with cold water. Drain well. In a large bowl, combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, ripe olives and green onions. Toss with Italian dressing and cover. Chill several hours. At serving time, toss vegetable mixture with avocado and tomato.
Brown ground beef in oven. Pour off drippings. Mix salt and black pepper with meat. Saute onion, bell pepper and celery in butter. Mix together, then add cheese sauce. Pour in a casserole dish and top with grated cheese. Bake at 350° for 35 minutes.
Place all ingredients in machine bread pan according to manufacturer's instructions. Select basic bread setting. Choose crust color and size loaf if available. Bake according to machine directions. Check dough after 5 minutes of mixing; add 1-2 Tbsp. water or flour if needed. Yields a 1 lb. loaf.
Mix all ingredients well and roll chicken in mixture. Bake at 350° for about 40 minutes.
Place cooked broccoli in greased pie pan. Sprinkle cheese on top. Combine remaining ingredients in blender for 15 seconds. Pour mixture over broccoli. Bake at 375° for 25 to 30 minutes. Let stand for 5 minutes before serving.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into pie shell. Sprinkle top with nutmeg. Bake at 475° for 5 minutes; reduce heat to 425° and bake 10 minutes or longer until knife inserted comes out clean. Do not overcook!
Preheat oven to 350°. Grease and lightly flour 2 (8-inch) pound cake pans. Prepare vanilla sugar by stirring 1 1/2 teaspoons vanilla into 1 cup sugar until well blended. Beat together the sugar mixture and butter until mixture is creamy. Add remaining 1 teaspoon vanilla. Sift together the flour, baking powder, salt and baking soda. Add to sugar mixture alternately with sour cream, beating just until mixed. Beat egg whites until stiff. Fold into cake mixture.
In medium saucepan, saute onion, carrot and garlic in oil for 3 minutes. Add rice; cook and stir 1 minute. Stir in water, picante sauce and diced tomatoes and green chilies. Cover; reduce heat to low. Simmer for 20 to 25 minutes, or until all liquid is absorbed and rice is tender. Let stand, covered, for 5 minutes. Serves 4.
Mix all ingredients and spread 1/3 cup on each tortilla. Roll up (like a jelly roll), place in a covered container at least 2 hours. Slice into 1-inch slices. Serve with additional salsa.
Mix together and beat by hand for 1 minute. Place in a greased 11 x 14-inch pan. Bake for 40 minutes at 300°. Remove and spread with topping while hot.
Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas, beat 30 seconds. Stir in remaining ingredients, except nuts, just until moistened. Stir in nuts. Pour into pan and bake at 350° until wooden pick inserted in center comes out clean.
Prepare Rice-A-Roni as directed, adding chicken and salt with liquid. Stir in green pepper, mushrooms and tomato during the last 5 minutes of cooking. Stir and serve. Makes 5 (1 cup) servings.
Use a pan 10 inches long, 6 inches wide and 2 inches deep. Grease pan with margarine. Butter the bread and cut into squares. Put 1 layer of buttered bread into greased pan. Shake raisins in flour and place some on the first layer of bread. Put second layer of buttered bread. Put raisins on second layer of buttered bread, then pour the mixture of eggs, milk, sugar and vanilla over the bread and bake in oven at 350° for 1 hour or until brown. Let cool and cut into squares.
Cook sliced carrots in water until almost tender (use 4-quart pan). Add all other ingredients except tortillas. Cover and simmer on low heat for 45 minutes. Remove from heat. Cut tortillas into 1 x 2-inch strips and stir into soup. Let soup sit for 5 minutes and stir again.
In a large microwave-safe bowl, melt chocolate at high for 1 minute. Stir and heat an additional 30 seconds at high or until melted. Stir in peanut butter and peanuts. Gently stir cereal into chocolate-peanut butter mixture, until well coated. Place powdered sugar in 2-gallon storage bag. Add coated cereal and close the bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerator. Yield: about 8 cups.
Mix everything except broccoli, green beans and topping. Grease casserole. Arrange 1/2 of cooked broccoli in bottom of casserole and put 1/2 sauce on top, then cover with green beans and layer of broccoli and rest of sauce. Top with buttered bread crumbs. Bake at 350° for 30 minutes or until bubbly.
Melt butter; mix ingredients all together. Pour in dish. Bake at 350° until golden brown.
Put in ice cream bucket and freeze. Scoop into glass and fill with 7-Up.
Beat well. Bake at 350° for about 1 hour in 3 pie shells.
Blend all ingredients well and put into greased 10 x 13-inch pan. Bake at 350° for 45 to 60 minutes. Pour Cream Cheese Frosting over cake while hot.
In large saucepan, combine potatoes, garlic, onion, celery, chicken broth, salt and marjoram. Bring to a boil. Reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
Cook margarine, milk and powdered sugar to soft ball stage. Add peanut butter, marshmallow cream and vanilla. Blend together well. Spread in Pam sprayed 13 x 9-inch Pyrex dish. Allow to cool and enjoy.
Combine ground beef and 1/2 envelope soup mix, bread crumbs and egg. Shape into 12 balls. In preheated skillet, brown meatballs in shortening and drain fat. Blend in remaining soup mix and flour and gradually stir in water and parsley. Cook, covered, over low heat for 10 minutes, stirring occasionally. Gradually stir in sour cream. Serve with noodles or rice. Makes 4 servings.
Place cream cheese and margarine in a large casserole dish. Melt in microwave over low heat, stirring frequently, to blend. Add spinach, artichoke hearts, salt and pepper. Mix thoroughly. Sprinkle top with bread crumbs. Bake in a 350° oven until heated throughout (about 30 minutes).
Finely crush 6 whole graham crackers in a large Ziploc bag. Put chocolate pudding and milk in a jar. Shake for 2 minutes and pour into 6 cups. Stir in crushed graham crackers. Dig holes for "seeds" and gummy worms. Eat and enjoy!
Cream sugar and shortening. Beat in eggs and vanilla. Add flour, salt and soda; alternate with buttermilk. Add bananas and nuts. Bake at 325° until sides loosen in Bundt pan. Needs no frosting, very moist.
Drain artichokes; dry with paper towel, coarsely chop. Mix together with rest of ingredients, spread into shallow ovenproof dish. Bake at 350° for 30 minutes or until golden. Serve warm with crackers or party rye.
Brown the hamburger with the onion. Layer in cake pan the hamburger, cream soup, mixed veggies, 1 cup shredded cheese and mashed potatoes. Sprinkle rest of the cheese on top. Bake at 350° for 45 minutes.
In a skillet, brown beef; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13 x 9 x 2-inch baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper. Mix well. Pour over meat. Bake, uncovered, at 400° for 20 to 25 minutes. Cool 5 to 10 minutes. Spread sour cream over top. Sprinkle with lettuce, tomatoes, green pepper, onions and cheese.
Cook mostaccioli noodles. Drain. Pour cooking oil over top of mostaccioli; let drain. Mix vinegar, sugar, salt, pepper, garlic powder and Dijon mustard. Add chopped green onions, including the greens, and the chopped cucumber. Add the mostaccioli. Stir and refrigerate. Can refrigerate for 2 to 3 days, stirring occasionally. Before serving, add cherry tomatoes and stir.
Place fruit, tapioca and 4 cups water in a large saucepan. Cover and let stand overnight. Add apples, sugar and remaining water; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tapioca is transparent. Add additional water, if necessary. Serve warm or cold with a dash of cinnamon. Yield: 8 to 10 servings.
Melt margarine and mix with sugar, eggs and vanilla. Combine remaining ingredients and mix well. Spread into two 9 x 13-inch greased pans. Bake at 350° for 20 minutes.
Put pineapple (juice and all) in dish, then add cherries. Sprinkle cake mix on top. Chunk margarine on top. Add nuts. I use pecan halves. Bake at 350° for 1 hour.
Mix sugar and flour. Beat egg yolks and add milk. Mix with dry ingredients. Cook over medium heat, stirring constantly until thick. Add vanilla and coconut, mixing well. Pour into baked pie crusts. Beat egg whites until stiff, adding 2 tablespoons sugar gradually. Add to top of pies and brown.
Toss together first 7 ingredients. Mix French dressing and salsa. Pour on salad. Top with broken Doritos. Do not add dressing until ready to serve or lettuce will wilt.
Brown pork chops. Place rice in 9 x 12 baking pan. Drain mushrooms, saving liquid. Sprinkle mushrooms over rice. Sprinkle onion soup over rice. Add water to mushroom liquid to make 3 cups liquid. Pour over rice, etc. Place pork chops on top of rice mixture. Cover with aluminum foil. Bake at 350° for 1 hour.
Cook and drain the potatoes. Beat sour cream, cream cheese and potatoes until blended (add milk if too stiff). Season to taste with salt. You may add garlic salt, too, if desired. Add chives last and then put in casserole. Dot with butter. Bake for 25 to 30 minutes at 350°. If you make a day ahead of time, bake 1 hour to warm.
Cut maraschino cherries in half. Reserve portion of cherries and coconut for garnish. Place sour cream in large mixing bowl. Add cherry juice; blend well. Add fruit cocktail, pineapple and cherries; mix well. Stir in marshmallows, coconut and red cherries. Refrigerate, covered, overnight.
Mix with fork. Use 2 to 3 teaspoons with each cup of boiling water.
Crush bananas and whip until very light. Cream the butter, sugar and eggs together. Add flour, soda, powder and chopped nuts. Mix well. Add bananas and mix lightly. Turn into a well-greased loaf pan. Bake for 60 to 75 minutes at 350°.
Bake cake as directed on package. Meanwhile, simmer pineapple and sugar in pan. Remove cake from oven; while hot, punch holes in top of cake. Cover with pineapple and sugar. Chill overnight. Mix pudding as directed on package. Add coconut to pudding mix; pour over pineapple. Cover with Cool Whip. Sprinkle with nuts and refrigerate. Enjoy!
Cook ground beef and onion until browned. Drain and add rest of ingredients. Pour into baking dish and bake at 325 degrees for 35-40 minutes.
Place peaches and 6 tablespoons sugar in blender. Process until pureed (mixture should yield about 2 1/4 cups).
In a heavy pan or the top of a double boiler, combine egg yolks, milk, sugar and salt. Cook gently, stirring it until it is thick enough to coat a spoon (like a custard) and let cool. Stir in cream and vanilla. Pour mixture into a freezer can and freeze for basic vanilla. Makes 2 quarts.
Combine all ingredients in a large bowl. Pour into a greased Bundt pan. Bake at 350° for 1 hour.
Mix butter, graham crackers, peanut butter and sugar by hand. Press mixture into a greased 9 x 13-inch pan. Refrigerate. Melt chocolate bits. Frost peanut butter mixture with melted chocolate. Cut into small squares; they are very rich.
Mix first 7 ingredients. Place wonton wrapper with corner toward you. Put 1 tablespoon of mix in center. Brush edges with water. Fold right and left corners inward, overlap slightly. Bring top and bottom inward, overlap in middle. Heat oil; fry single layer of wonton until golden on both sides. Remove. Sprinkle immediately with Parmesan cheese. Drain. Serve warm. Makes 18 to 20 servings.
Saute chicken in oil and butter until brown. Add cream of chicken soup and chicken broth. Stir and simmer for 15 minutes, or until chicken is cooked. Add broccoli. Cook ziti as directed. Drain; mix with chicken and broccoli.
Preheat oven to 425°. Prepare mini muffin cups with nonstick cooking spray. Place biscuit mix in large bowl. Combine butter, milk and egg in 2-cup glass measure. Mix well. Pour into biscuit mix; stir just until moistened. Add remaining ingredients; stir. Fill muffin cups 2/3 full. Bake 8 to 12 minutes until golden brown. Makes about 3 1/2 dozen mini muffins.
Melt margarine and mix with 1 egg and cake mix. Press into 9 x 13-inch cake pan. Mix together cream cheese, powdered sugar and 2 eggs. Pour over top of cake mixture. Bake at 350° for 35 to 40 minutes or until light brown. Cool completely before cutting.
In a Dutch oven, brown the steak in oil. Add the next 8 ingredients; cover and bake at 300° for 4 to 5 hours, stirring twice. Add the peas during the last 30 minutes of cooking time. This is a good recipe for a busy day. You meal is ready for dinner.
Toss cabbage, sugar, onion, olives and green pepper in a large bowl; set aside. Boil celery seed, mustard, pepper, vinegar and oil 3 minutes. Pour hot mixture over cabbage. Toss well. Cover and refrigerate 24 hours before serving. Stir occasionally. Serves 8.
Heat oven to 375°. Peel squash and cut into 1 1/2-inch chunks. In shallow roasting pan, toss squash with oil, maple syrup and salt. Arrange in a single layer in pan and roast 35 to 40 minutes, turning every 10 minutes until tender and golden.
Mix all ingredients together well. Place unbaked tart shell on baking sheet and fill (not all the way to top). Bake at 350° until crust edges are well done.
Mix cream cheese. Add sugar and vanilla and blend well. Add eggs. Blend well. Pour into lined cupcake tins until 3/4 full. Bake 25 minutes at 350°. Cups rise and fall in the center. After cooling, fill the indentation with cherry pie filling.
Mix the All-Bran with the 2 cups boiling water. Mix the yeast and sugar with the 1/4 cup warm water. Combine all ingredients. Knead. Let rise and then put in 3 greased pans. Let rise again. Bake at 350° for 1/2 hour.
Cream shortening and sugar until fluffy. Beat in egg, milk and vanilla. Add flour and stir until just moist; leave lumpy. Fill muffin tins 1/2 full; top with teaspoon of jam. Cover each with remaining batter. Sprinkle muffins with cinnamon/sugar mixture before baking. Bake at 400° for 15 to 20 minutes. Yields 9 to 12 muffins.
In a very large bowl, beat eggs. Add flour, milk, pepper and baking powder and mix. Boil spinach and drain well. Add cheese, spinach and finely chopped onion to bowl. In pan, melt a little butter. Wipe excess with paper towel. Pour mix into 13 x 9 x 2-inch Teflon pan and bake uncovered at 350° for 35 minutes. Best if covered and refrigerated overnight. Cut like brownies when cold. Heat in oven or microwave before serving.
Cut bacon slices in half. Wrap around a bunch of green beans and place seam side down in a 9 x 13-inch casserole. Place bundles in a single layer. In a small saucepan, over medium heat, combine butter, brown sugar, garlic powder and pepper. Heat until bubbly and sugar is dissolved. Pour over beans. Bake covered at 375° for 45 minutes. Uncover the last few minutes. Serves 6.
Blend graham crackers, 1 teaspoon flour, 1/2 cup sugar, softened butter and cinnamon thoroughly. Press one half of mixture firmly in even layer on bottom and sides of a well-buttered pie pan (9-inch).
Cook ingredients in crock-pot until cheese is melted and heated through. Cook on low for 4 to 6 hours.
Mix 2 1/4 cups flour and yeast. Heat milk and 1/3 cup butter, 1/3 cup sugar and salt. Heat until warm and butter is almost melted. Add to flour mixture eggs. Beat with mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Use wooden spoon to stir in remaining flour. Turn dough on lightly floured surface and knead. Shape into ball; put in greased bowl. Let raise 1 to 2 hours. Punch down and let raise a little more. Roll out a 12-inch square; let rest. Sprinkle filling over dough. Top with raisins and nuts. Roll up like jelly roll and pinch ends.
In 1 quart water, simmer cloves and cinnamon for 30 minutes. Strain and mix with other ingredients. Serve hot. Keeps in refrigerator a long time. Heat it up as you need it.
Mash cream cheese at room temperature and mix enough mayo to spread; set aside. Blend together braunschweiger, chili sauce and horseradish. Spread cream cheese over and garnish with olives.
Mix butter and sugar until creamed well. Add eggs, flour, baking powder and milk; beat well. Pour into well-greased and floured tube pan. Bake at 325° for 1 1/4 hours.
Butter a 13 x 9-inch pan. Spread pan with 1/3 of Kadaif. Sprinkle with 1/3 of melted butter and half the nuts. Continue with another layer of Kadaif, butter and nuts. The final layer is Kadaif and butter. Bake at 350° for 1 hour or until lightly browned. Let cool and cut into squares. When completely cool, pour hot syrup gradually.
Stir together the cream cheese, butter, milk, salt and hot pepper sauce over low heat until smooth. Add spinach. Heat thoroughly. Makes 6 to 8 servings.
Let the first 7 ingredients rise until double. Add the rest of flour. Roll out, cut and let rise. Makes 5 pounds in all.
Preheat oven to 350°. Spray a 10 inch quiche pan with vegetable cooking spray. Peel and slice pears; arrange in pan. In blender combine milk, sugar, egg whites, yolk, ginger, vanilla, salt and flour. Blend. Pour batter over pears. Top with sliced almonds. Bake 1 hour or until knife into center comes out clean. Sprinkle with confectioners sugar when cooled. Per slice: Calories 158; Fat 39.
Mix together all ingredients, except chow mein noodles. Pour into pan. Sprinkle with noodles. Bake at 350° for 30 minutes.
Place meat in bottom of casserole dish. Put soup mix, salt and paprika over meat, spreading evenly; mix well. Arrange carrots, onions and potatoes on top of meat. Spread soup (cream of celery) over all. Bake, covered, for 2 hours or until meat is done in 325° oven. Add catsup and parsley over stew. Serve with tossed salad and rolls.
Combine all ingredients, except pie shell, in order listed., Blend well and pour into pie shell. Bake in a hot oven (450°) for 10 minutes; reduce temperature to 325° and bake 30 minutes or until a silver knife inserted in the center comes out clean. Makes one 9-inch pie.
Preheat oven to 350°. Combine all ingredients and mix well. Form into 1-inch balls. Bake for 15 minutes.
Dissolve jello in hot water. Stir in cranberries until sauce dissolves. Add pecans. Pour half of mixture in pan or mold and refrigerate until set. Spread on sour cream and pour on remaining jello mixture. Refrigerate until set.
Mix water and yeast in a warm bowl. Blend in other ingredients, including half of flour. Add rest of flour to form dough. Knead about 8 to 10 minutes. Put in greased bowl (grease all over). Let rise 45 minutes (twice the size). Split into 2 loaves. Let rise in pans for 1 hour. Bake at 400° for 35 minutes.
Stir and mix ingredients very well. Makes 2 1/2 cups. Replace avocado pit into dip to keep from turning brown. Chill before you serve.
Heat oil in large skillet over medium-high heat. Stir in peppers and green onion. Add chicken and cook until browned. Add tomatoes. Sprinkle dressing mix and basil over top. Reduce heat to low. Cover and simmer for about 25 to 30 minutes until chicken is done. Yield: 4 servings. Ooh so good over rice or noodles!
Brown pork sausage. Combine other ingredients in bowl; add pork sausage. Mix all ingredients together and stir well, then pour in a 9 x 13-inch pan and refrigerate overnight. Bake for 1 1/2 hours at 325°.
Blend sugar, cornstarch and salt; stir into boiling water. Cook and stir until thick and clear. Stir in beaten egg yolks; cook 2 minutes longer. Remove from heat; add lemon juice. Pour into baked pie shell. Top with meringue made with stiffly beaten egg whites and 6 tablespoons of sugar. Brown in oven.
Melt oleo in a small skillet. Add crushed Ritz crackers and mix well. Set aside. Boil chicken breasts until tender. Cool. Cut in bite size pieces. Add sour cream, soup, dill weed and paprika. Mix well. Pour in a 9 x 9 x 2-inch casserole, sprayed with Pam. Place cracker crumbs on top; bake at 350° for 25 to 30 minutes. Serve with salad and green beans. Enjoy!
In large bowl, fold in cottage cheese, pineapple and oranges (drained). Chill. Mix until blended. Sprinkle dry Jell-O on top and serve.
Mix eggs, oil and apricot nectar in bowl. Add cake mix and beat 4 to 5 minutes on medium speed. Pour into greased and floured tube pan or Bundt pan. Bake at 350° for 50 to 55 minutes. While cake is baking, melt together over heat sugar, butter and rum. As soon as cake is done, pour rum mixture all over top, slowly, while still in pan, allowing it to seep in. Let cool several hours before removing from pan. Serve plain or as shortcake.
Stir stuffing mix and water in large bowl. Add the rest of the ingredients and toss. Let stand at room temperature at least 30 minutes.
Put rice, milk and butter in a 1 1/2-quart baking dish. Bake uncovered in 350° oven for 1 hour. Stir occasionally. Stir in 3/4 cup sugar and salt. Return to oven; bake about 45 minutes more, stirring several times. Remove from oven. Turn oven to 400°.
Mix all the ingredients and bake at 325° for 30 to 40 minutes in an 11 x 13 x 2-inch pan (greased).
Dice onion and potatoes thinly. Heat vinegar and bacon drippings to a boil. Pour over potato mixture. Add remaining ingredients; mix well. Serve warm.
Mix well the potatoes, 1 cup sugar, eggs, milk, salt, 1/3 stick butter and vanilla. Pour into buttered pan.