HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place frozen fish (unthawed) on a broiler pan. Spread mayonnaise on top to completely cover fish. Season to taste. Bake 30 minutes or until fish flakes in a 350° preheated oven. Yield: 4 servings.
Spray a 9 x 13-inch pan. Put coconut and pecans in bottom of pan. Make cake according to package directions. Pour over coconut and pecans. In separate bowl, mix oleo, cream cheese and powdered sugar. Spoon over cake. This sinks into cake. Bake for 40 minutes at 350°.
Beat egg whites until stiff. Add skim milk powder and mix well. Add remaining ingredients, mixing well. Drop by spoonfuls onto cookie sheet. Bake at 275° for 45 minutes. Remove from cookie sheet and dust with cinnamon. Makes 2 dozen, 32 calories each.
Cream butter and sugar. Add eggs one at a time and beat. Sift flour, cocoa and soda together. Add to creamed mixture alternately with buttermilk, beginning with flour. Mix well, then add boiling water. Bake in 350° oven for about 30 minutes or test with a toothpick for doneness.
Prepare cake mix, using package directions. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 35 minutes. Make deep indentations in hot cake, using end of wooden spoon. Warm hot fudge and caramel sauces. Pour hot fudge on top of cake, then pour caramel sauce over top of cake. Chill until serving time. Spread with whipped topping and sprinkle with pecans. Cut into squares. Yields 20 servings.
Combine the first 5 ingredients. Brown the ground beef and combine with the taco mix. Refrigerate until cool. Add the dressing and top with the Doritos. Serves 12 to 15.
You will also need a large (14 x 20-inch) Reynolds oven cooking bag.
Combine blueberries, sugar and cinnamon. Pour into dish. Mix remaining ingredients until blended; drop spoonfuls onto fruit. Bake 15 minutes, then reduce heat to 350°. Bake 10 minutes longer.
Cream shortening and sugar; add eggs and sour milk. Mix together dry ingredients and add alternately with bananas. Bake in greased and floured loaf pan 1 hour at 350°.
Melt butter in pan. Dip one side of chicken in butter. Remove from pan. Stir rice in butter. Stir in soups; rinse cans with one can of water and add to mixture. Stir well. (Soups, water and rice can be mixed in a bowl and poured over butter.) Place chicken on top of mixture, buttered side up. Bake, uncovered, at 350° for 1 1/2 hours, using a 13 x 9 x 2-inch pan.
Beat egg. Add milk, squash and oleo. Sift dry ingredients and add to the squash mixture. Put in muffin tin. Bake at 400° about 20 minutes.
Brown beef and drain off grease; add dry onion soup and cream of mushroom soup. Mix in cheese. Heat until cheese melts.
Preheat oven to 400°. Combine first 3 ingredients in medium bowl. Mix in 1/2 cup oil. Season with salt and pepper. Transfer mixture to baking pan. Cover and bake 15 minutes. Uncover, stir potatoes and bake until tender, about 20 minutes more. Transfer potato mixture to bowl and cool.
Line a large jelly roll pan with foil. Melt 1/2 stick butter and pour over foil. Put saltines over butter. Melt 2 sticks of butter in boiler, then add sugar. Bring to a boil, stirring occasionally, over medium heat. Boil for 2 minutes. Remove from heat and let cool for a minute. Add condensed milk, then pour over crackers. Put in 425° oven for 10 to 12 minutes. It will darken and get bubbly. Remove from oven and scatter morsels evenly over top. When morsels are shiny, carefully spread over mixture with the back of a spoon. Let cool and cut into small bite size pieces.
Boil squash with onion and salt until slightly crunchy. Drain well. Put in bottom of greased casserole. Mix in corn. Add green chilies. Cover with Cheez Whiz or cubed Velveeta cheese. Top with bread crumbs or a can of fried onion rings. Bake at 350° about 30 minutes.
Wash chicken breasts and pat dry. Sprinkle with salt and pepper. Saute garlic over medium heat. Add chicken breasts and brown for 3 to 4 minutes on each side. Pour 1/4 lemon juice over the chicken and cook for 1 minute. Turn chicken breasts and add remaining lemon juice and white wine. Cover and cook over medium-low heat until done (approximately 15 to 20 minutes). Serve with wild rice.
Heat oven to 350°. Mix flour, white sugar and 2 tablespoons cocoa in a bowl. Blend in milk and Butter Buds. Stir in Grape-Nuts cereal. Pour into a 9 x 9-inch square pan sprayed with non-fat cooking spray.
Cook into syrup. Drop enough apples to fill jar. Cook until tender. Pack in jars. Add hot syrup to 1/2 inch from top. Seal. Makes enough syrup for six pints.
Combine cabbage, onion and celery salt. Blend together sugar, vinegar, salt, pepper and cream. Pour over cabbage and toss.
Grease and flour a 15 1/2 x 10 1/2-inch jelly roll pan. Mix cake mix, eggs and butter. Pat in bottom of pan. Break pecans over top. Mix cream cheese, vanilla, salt and sugar. Add eggs. Mix well. Pour over top and bake at 325° for 45 minutes. Refrigerate.
Combine corn syrup and sugar in microwave-safe bowl. Blend well. Cook on High for 4 minutes. Add salt and nuts; cook on High for another 4 minutes. Add butter and vanilla; cook 1 1/2 minutes. Add baking soda until light and foamy. Pour onto lightly greased cookie sheet. Cool completely and break.
Brown ground beef with onions, salt and pepper. In a separate med. size bowl beat eggs. Add milk, cheese and browned ground beef to eggs. Stir to coat evenly. Pour into deep dish pie crust. Bake at 350° about 45 minutes.
Cream shortening and sugar. Add eggs, one at a time, and beat after each addition. Add raisins and nuts to a small portion of the flour. Sift remaining flour together with soda, salt and spices. Add dry ingredients with vanilla, candied fruit, applesauce and crushed pineapple. Beat well. Fold in raisins and nuts; beat well. Pour into greased and floured tube pan. Top with cherries. Bake for 2 hours at 325°.
Mix buttermilk, sugar, salt and shortening. Crumble yeast into mixture. Stir well. Mix in 2 1/2 cups flour or enough to make a dough that handles easily. Turn out on floured surface and let rest 10 minutes. Knead well for 3 to 5 minutes. Shape into rolls. Roll in butter (melted). Put in pan and let rise 1 to 1 1/2 hours. Bake at 450° for 15 minutes or until brown. Makes 15 rolls.
Mix well; pour into unbaked pie shell, deep dish. Bake at 350° for 45 to 50 minutes.
In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour.
Mix well. Spoon on a cookie sheet. Press down with fork. Bake for 10 minutes at 350°.
Scald milk; put raisins in milk and allow to cool. Sift flour, sugar, salt and baking powder. Add milk, raisins and egg to flour mixture. Stir quickly. Pour into greased and floured loaf pan. Sprinkle top with sugar and cinnamon. Bake at 350° for 1 hour.
Mix cream cheese, Cool Whip and mayonnaise. Add crushed pineapple, cherries, pecans and sugar and mix well. Keep in freezer.
Combine crumbs and butter and press firmly to cover bottom and sides of 8-inch square pan. Bake at 375° for 8 minutes. Cool.
Brown mushrooms 10 minutes in butter; add chicken (boiled), sour cream and cream of mushroom soup. Let set for 10 minutes; add cooked vermicelli and sprinkle Parmesan on top. Bake at 350° until bubbly hot.
Cream butter and sugar. Add eggs and vanilla. Mix well. Add flour, baking powder and salt. Stir well. Stir in apples and nuts. Bake at 350° for 30 to 35 minutes. When cool, sprinkle powdered sugar over top with sifter, then serve.
In heavy skillet or pot at medium-low heat put flour in pan. Do not spray or add any oil. (The reason I use so much flour is so I can store some for later use.) Stir occasionally until brown. This will take about 35 to 45 minutes. Use amount needed according to recipe calling for roux. Example: Flour to be browned for gravy, add dehydrated onions (because they are browned without oil or fat).
Saute onion, green pepper, mushrooms and garlic in water until tender. Add ground meat and continue to cook on medium heat until browned. Add tomatoes and spices. Simmer on low heat for 1 hour. Add beans and heat thoroughly. Use Tabasco to add as much zip as you and your family like.
Place in bottom of buttered 9 x 15-inch pan the bread, then put the ham on top of the bread and then put the cheese on top of the ham. Mix together the eggs, milk and salt. Pour over top of bread, ham and cheese. Refrigerate overnight. Just before baking, drizzle 1/3 cup melted margarine over the top. Bake at 325° for 1 1/2 hours.
Mix all ingredients together and pat into a 9 x 13-inch glass or metal dish. Bake at 350° for 10 minutes. Let cool.
Mix in blender and pour into unbaked deep dish pie shell. Sprinkle top of pie with cinnamon and dot with butter before baking. Bake at 375° for 30 minutes. Turn oven down to 300° and finish baking for another 30 minutes or until set.
Mix all ingredients. Roll into a ball. Put in fridge for about an hour. Pinch off small pieces and roll into balls. Flatten with fork. Bake at 350° for 10 to 12 minutes.
Mix well and sprinkle 1 box Jiffy cake mix (yellow or white) over this and dot with butter. Pour 1 cup water over all. Bake at 350° for 45 to 60 minutes.
Beat together the egg, pepper and water. Combine cracker crumbs and Parmesan cheese. Dip steaks in egg mixture, then in crumbs. In frying pan, brown steaks in 2 tablespoons oil. Remove steaks. Add tomato sauce. Replace steaks in pan. Do not let tomato sauce on top of steaks. Cover and simmer for 20 minutes. The last couple of minutes, sprinkle with Parmesan cheese on top of meat. Replace cover.
Combine meat, onion, egg and oatmeal. Form into small balls. Brown in small amount of oil. Combine jelly and sauce in a saucepan. Heat and simmer until it thickens. Serve over meatballs and rice.
Make ice cream snowballs (amount your choice) and freeze uncovered on wax paper for 1 hour. Beat up egg whites until frothy with a fork. In another bowl crush nuts. Dip snowballs into egg, then nuts, then egg, then nuts. Freeze at least 5 hours. Deep fry in 380° oil for 10 seconds. Drain on a paper towel. Place in a serving bowl and drizzle with honey and sprinkle with cinnamon and sugar. Yummy!!!
Mix vegetables in a bowl. Blend sugar, vinegar and oil. Pour over vegetables. Mix and chill at least 2 hours. Good with bean supper.
Mix thoroughly all ingredients. Shape into 2 loaves in shallow baking pan. Spread with catsup or your favorite barbecue sauce. Bake 1 hour until done.
Bring to boil the Jell-O and pineapple. Mix in Cool Whip and buttermilk. Refrigerate until set and serve. Good diet food.
Mix together and store in sealed container. Place 1 or 2 tablespoons mixture in cup. Add boiling water.
Put mayonnaise in large mixing bowl; peel potatoes while hot and mash into mayonnaise. Add all other ingredients and mix well. If salad is too dry, add 2 tablespoons white vinegar and 1 teaspoon sugar with small amount of water.
Mix Campbell's black bean soup and water until smooth. Add beans, ground beef and salsa. Heat thoroughly. Serve with sour cream, grated cheese and tortilla chips.
Combine milk, shortening and salt. Cool. Dissolve yeast in warm potato water. Add mashed potatoes and dissolved yeast to milk mixture. Blend eggs, allspice and cornstarch, then add flour, blending constantly. Cover with moist dishtowel and let rise. Place dough on floured board and knead. Roll out dough to 1/2-inch thickness and cut with doughnut cutter. Place on buttered large cookie sheet and let rise. Bake at 425° until browned. May brush with butter and sprinkle with sugar.
Combine all ingredients except buns, in a bowl together. Place on hot dog buns. Wrap in aluminum foil and freeze. Bake in 350° oven for 15 to 20 minutes. No need to defrost first.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan over low heat until smooth. Spoon 1/3 cup chicken mixture into each tortilla. Roll up. Place, seam side down, in lightly greased 12 x 8-inch baking dish. Stir cheese spread and milk in saucepan over low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining picante sauce over tortillas. Makes 4 to 6 servings.
In medium bowl, with electric mixer, cream 1 cup sugar with the shortening. Add lemon rind and beat in eggs. Sift flour, salt and baking powder together; add alternately with milk, beginning and ending with flour mixture. Stir in nuts. Pour into greased 9 x 5 x3-inch loaf pan and bake at 325° for 35 to 45 minutes, or until toothpick inserted in center comes out clean. In small saucepan, heat 1/4 cup sugar in lemon juice, stirring until dissolved, and pour over hot bread. Allow to cool in pan.
Place corned beef in heavy saucepan or Dutch oven. Add water to cover. Add bay leaf; cover and simmer 2 1/2 to 3 hours, or until meat is tender. Remove from heat. Cool meat in cooking liquid. Remove meat; slice across the grain. Arrange slices, overlapping, in a 12 x 7 1/2 x 2-inch baking dish. Drain peaches, reserving 1/4 cup syrup. Arrange peaches around meat. Combine reserved syrup and remaining ingredients; pour over meat. Bake at 350° for 1 hour, basting occasionally. Makes 6 servings.
Mix chopped onion with chopped tomato and set aside. Skin and bone cooked chicken and shred meat. Store, covered, in refrigerator until needed.
Brown chicken and lay in baking dish. Brown garlic and mushrooms in butter. Combine vegetables with soups and milk. Mix and pour over fried chicken. Bake at 350° for 1 hour. Serve with mashed potatoes.
Mix cookies and margarine. Press into a 10-inch pie pan. Mix milk and Marshmallow Creme well with mixer. Add coloring and flavoring. Fold whipped cream into mixture. Pour over cookie crust.
Mix all ingredients together. Bake at 350° in a Bundt pan for 45 to 60 minutes.
Brown chops in margarine. Spoon bread dressing on top of chops (in baking pan). Mix soup and water until smooth. Pour over chops and dressing. Bake, covered, at 350° for 1 hour. Uncover and bake for an additional 30 minutes.
Soak the raisins in the hot water overnight. Add flour and raisins with the water alternately. Bake in 4 cans at 350° for 1 hour.
Brown meat in butter. Add garlic, salt, pepper, sugar and tomato sauce. Cover and cook 15 to 20 minutes. Blend scallions, sour cream and cream cheese in blender or processor. Cook noodles.
Brown hamburger and bacon with onion. Mix in all 3 different beans with the ketchup and the 2 sugars. Bake in small roaster or casserole dish at 350° for 1 hour.
Slice okra into thin rounds. In a greased 2 1/2-quart casserole, arrange okra, tomatoes, onion and green pepper in layers. Season each layer with salt and pepper sauce to taste. Lay bacon over top. Bake in a 350° oven for 1 1/2 hours. Yields 6 to 8 servings.
Beat butter and sugar. Beat in eggs and vanilla. Gradually beat in dry ingredients. Stir in almonds and chocolate chips. Shape dough into 2 logs (1 1/2 x 15-inches). Bake at 325° for 50 to 55 minutes; cool. Cut into 1/2-inch slices. Put on baking sheet, cut side down. Bake an additional 30 to 40 minutes or until dried.
Mix butter and brown sugar in a saute pan. Cook over medium heat until caramelized. Cut bananas in quarters. Add and cook until tender. Add cinnamon and banana liqueur; stir. Put in a heat resistent serving bowl.
Combine ingredients and heat gently. Overheating causes curdling. This sauce can be used over pasta, vegetables, meats or seafood.
Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. In large bowl with fork, mix flour, sugar, baking powder, soda and salt. With 2 knives cut into shortening until it resembles coarse crumbs. Stir in bananas and eggs. Bake 55 minutes to 1 hour. Cool on rack 10 minutes.
Reserve 2/3 cup broth; pour remainder into shallow baking dish. Place squash cut side down in broth. Bake until fork-tender. In medium saucepan over medium-high heat, heat reserved broth and butter until melted; stir in stuffing mix, pecans and raisins. Turn squash over, cut side up; spoon stuffing mixture into squash cavity. Bake 20 minutes more, until squash is done, basting after 10 minutes. Makes 4 servings.
Mix together the sour cream and chilis and set aside. Butter a 1 1/2 qt. casserole dish. Put half the rice in the bottom and spread with half the sour cream mixture. Top with half the cheese and sprinkle with salt and pepper. Repeat these layers a second time. Cover and bake for 25 minutes at 375°f. 190°c. gas mark 5.
Wash scallops in cold water. Bring enough water (salted) to a boil to cover scallops. Drop scallops into boiling water, lower heat and simmer 3 minutes (save water). Chop finely shallots and parsley; combine with sliced mushrooms and fry in 2 tablespoons butter. Make a sauce by melting 3 tablespoons butter, adding 2 tablespoons flour, then put in the water which the scallops were boiled. Boil this sauce for 2 minutes. Remove from heat. Stir in egg yolk, scallops and the browned shallots, parsley and mushrooms. Fill scallops shells, cover with a coat of bread crumbs. Dot with butter. Place in preheated oven for about 10 minutes.
Beat potatoes, margarine, sugar, eggs, milk, orange juice and rind with electric mixer until fluffy. Add remaining ingredients; mix well. Pour into greased baking dish. Bake in preheated oven (350°) for 45 minutes. Yields 8 to 10 servings.
Cream the sugar and shortening. Add remaining ingredients. Pour into well-greased pan. Bake at 350° for 1 hour.
Spread cream cheese over bottom of 10-inch pie plate. Sprinkle tomato, onion and green pepper evenly on top of cream cheese. Spread half bottle of chili sauce over vegetables. Sprinkle grated Cheddar cheese on top. Microwave on High until cheese melts or place under broiler until cheese is melted. Scoop up dip with corn chips.
Cook spinach and drain. Drain clams and add sour cream, spinach and seasoning. Add 1 cup of the toasted bread crumbs and 1/2 of the clam juice you saved into mixture. Stir well. Cover and refrigerate overnight.
Mix flour, baking powder, salt, sugar, margarine and milk to make a sweet dough. Grease cookie sheets or baking pans with margarine. Spread dough 1/4 to 1/2-inch thin across pan (dip fingers in milk to help spread dough and keep it from sticking to fingers). Make rows of fruit, covering all of the pan. Sprinkle with a good amount of cinnamon and sugar, then add dots of butter all around the cake. Bake at 375° approximately 1/2 hour or until you can lift up the edge of the dough. Sprinkle with powdered sugar before serving. (Wonderful in the summer!)
Drain and flake salmon. Saute onion in 2 tablespoons butter. Combine with other ingredients using 1 cup crumbs. Put in casserole and cover with 1/4 cup crumbs and dot with 1 tablespoon butter. Bake at 350° for 45 minutes.
Cook, cool, drain and mash squash. Saute onion and pepper. Mix together squash, onion, pepper, and rice. Then add remaining ingredients. Bake at 350° for 1 hour. When nearly done sprinkle rolled crackers and cheese on top. Cook until the cheese is melted.
Heat oven to 350°. In large skillet brown ground beef; drain. Stir in spaghetti sauce, water, basil and oregano. Simmer 5 to 10 minutes, stirring occasionally. In small bowl combine cottage cheese and egg.
Butter an 8 x 8 x 2-inch baking pan. In a heavy 3-quart saucepan, cook over moderate heat stirring constantly the sugar, sour cream, corn syrup and butter until mixture boils. Cover and cook 1 minute. Remove cover. Without stirring, continue cooking until the temperature on a candy thermometer reaches 236° or a small amount of mixture when dropped into a large bowl of very cold water forms a soft ball that flattens on removal from the water. Remove from heat. Add vanilla. Do not stir. Cook on wire rack until temperature reaches 176° (about 15 to 20 minutes).
Cream butter and sugar. Add egg yolk; mix thoroughly. Add flour and cinnamon. Blend lightly but thoroughly. Spread even layer over surface of a 10 x 15-inch cookie sheet. Work with palms of hand to smooth surface. Beat egg white slightly; spread on top to completely cover. Sprinkle pecans over all, pressing into dough. Bake at 275° over 1 hour. Cut while hot into 1 1/2-inch squares. Break apart. Yields 6 dozen.
Melt shortening in 3 or 4-quart saucepan over low heat. Remove, let cool. Add sugar and egg; beat well. Sift together flour, baking soda, salt and spices. Combine molasses and hot water, add alternately with flour to first mixture. Pour into a greased angel food cake pan 9 x 9-inch. Bake at 350° for 50 to 60 minutes. Cool 5 minutes. You may frost or serve with ice cream or whipped cream. (If frosting, sprinkle generously with coconut.)
Grind in food chopper. Cover with boiling water. Drain and cover with weak boiling vinegar. Drain and add 1 pint vinegar, 1 cup brown sugar and 1 tablespoon salt. Cook 20 minutes.
Preheat oven to 350°. Place chicken skin side up in 7 x 12-inch metal pan. Season with salt and pepper. Combine next 5 ingredients and stir until sugar dissolves. Pour over chicken. Bake 35 minutes. Remove chicken from pan. Stir cornstarch mixture into pan juices and bring to boil over high heat. Return chicken to baking pan and turn to coat. Increase oven temperature to 450°. Bake chicken 10 more minutes. Serve over rice. Looks great with a broccoli stalk on the side!
Put in Dutch oven pot 3 or 4 cups of cold water and rinsed sauerkraut. Add whole cranberries and mushrooms. Cover with more cold water to 1 inch of cooking pot. Add pepper. Cover until boils, then simmer for 3 hours, or until when, using fork to pierce meat, it falls apart. Serves 6.
Mix all ingredients well, adding enough water to moisten bread crumbs. Form into 1 1/2-inch round balls and bake (or pan brown) at 400° for 40 minutes. Loosen from pan and roll on paper towel to remove any excess fat and add to sauce.
Press finger in center of each biscuit making deep indentation about 1 3/4-inch wide. Fill indentation with cream cheese. Arrange well-drained crushed pineapple around outside edge of cream cheese. Sprinkle with cinnamon. Bake as directed on biscuit package.
Mix the oranges, pineapple, peaches, bananas and apples. Add the pudding, milk, orange juice concentrate and sour cream.
Saute chopped celery, onion and green pepper. Mash cooked carrots and mix with sauteed vegetables. Put in buttered baking dish. Bake 30 minutes at 350°. Serves 6.
Mix together the ingredients. In another bowl, mix 1 large box instant vanilla pudding with the pineapple juice. Stir well. Pour over the fruit. Mix well. Chill.
In saucepan, mix vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon, onion and butter. Simmer, uncovered, for 20 minutes. Add catsup and Worcestershire sauce. Bring to a boil. Good on spareribs, broiled chicken, short ribs, lamb chops, etc. or use as a baster when broiling chicken, roasting lamb or spareribs or braising short ribs. Makes approximately 1 3/4 cups.
In a bag, shake flour, salt and pepper; add chicken to bag and shake to coat. Melt 1/2 stick butter in baking dish; roll chicken in butter and place skin down in dish. Bake 30 minutes at 350°. In saucepan, melt 1/2 stick butter; stir in honey, lemon juice and soy sauce. Turn chicken over; pour mixture over chicken and bake 30 minutes longer.
Dissolve pudding in pineapple juice; add pineapple. Fold in Cool Whip. Add nuts, cherries and marshmallows. Pour in a 9 x 9-inch pan. Cool 1 hour before serving.
Melt butter. Add milk; heat to scalding (not boil). Beat the eggs slightly. Add sugar and vanilla; stir into milk. Strain into a 9-inch pastry lined pan. Sprinkle with nutmeg. Bake at 475° for 10 minutes. Turn control to 375° and bake 10 minutes longer. (Before filling crust, brush the crust with unbeaten egg whites.)
Brown hamburger and drain. Add onion. Cook and cream potatoes. Using large casserole dish, hamburger being the first layer, then add next layer of potatoes. Continue until all is gone. Cover top with cheese slices. Bake at 300° until cheese melts. Recipe may be reduce to half of ingredients called for. Makes a lot.
Dissolve jello in boiling water. Add pea juice, vinegar, salt, onions, mustard and mayonnaise. Stir until mixture is smooth. Add remaining ingredients and mix well. Pour into a quart dish. Refrigerate until set.