HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, arrange halved fillets in single layer. In small bowl, mix together orange juice and rind, onion, soy sauce, ginger and sugar. Pour over fish. Bring to a boil, reduce heat and simmer, covered, for 3 to 5 minutes or until fish is opaque and flakes easily with a fork. Remove fish to a warmed platter (to keep warm).
Cut meat into 1 1/2-inch cubes. Cut the fat into small pieces; cook it in a heavy heated Dutch oven until it is crisp and brown. Add meat; brown it thoroughly on all sides. Add remaining ingredients, except the potatoes. Cover tightly; simmer for 1 1/2 hours or longer. Add potatoes; simmer gently for about another hour. You may add carrots.
Brown ground beef and onions and then add the barbecue sauce and the oregano and simmer for 5 to 10 minutes. Roll the ready-to-bake biscuits into 3-inch circles. Grease cookie sheet and place biscuits on it and spread with meat mixture. Bake for 10 minutes at 450°. Top with Mozzarella cheese and place into oven again until cheese has melted.
Put aside 1 cup of the cake mix; you'll use later. Mix the rest of the cake mix, 1 egg and 1/2 stick butter. Pat this mix into a 13 x 9-inch pan. Mix the pumpkin pie mix, the evaporated milk, 1/3 cup white sugar, the brown sugar, the cinnamon and the 3 eggs. Pour this on top of the crust. Mix the 1 cup reserved cake mix, 1/3 cup white sugar and the 1/2 stick butter. Crumble this over the top of the pumpkin stuff. Bake at 350° for at least 50 to 60 minutes; some ovens take as long as 75 minutes. Cut into squares. A wonderful change from pumpkin pie for the holidays.
Mix all together (except 1/2 of morsels and nuts); pour into 9 x 12-inch pan sprayed with Pam. Sprinkle with 1/2 of the morsels and put nuts on top. Bake at 350° for 35 minutes.
Mix soup with sour cream. In a saucepan, melt butter and saute onions until transparent. Add chili powder, chicken and chilis. Blend 2 tablespoons soup mixture into chicken mixture. In middle of tortillas, place 1/4 cup of chicken; roll.
Combine and pour into baking dish. Crush 14 oz. package of Ritz Crackers and mix with 1 stick melted butter. Sprinkle on top and bake for 40 minutes at 350°.
Take frozen Snickers and put in blender. Chop 3 minutes on high. In bowl, pour Cool Whip; add Snickers. Stir and blend. Pour into graham crust. Chill for 1 hour.
Puree all ingredients (except mint leaves) in food processor or blender. Chill thoroughly for at least 3 hours. Garnish with mint leaves prior to serving. Note: May use frozen (no sugar) peaches, blueberries or frozen mixed fruit. Thaw fruit before using. One or two bananas may be substituted for 1 cup of fruit. Yield: 4 servings. Approximate calories/serving: 190.
Mix ingredients in casserole and top with Special K cereal and almonds browned in butter. Bake at 325° for 45 minutes.
Preheat oven to 350°. Mix oil, sugars, eggs and vanilla and beat until smooth. Add flour, baking soda, baking powder, salt and orange rind and stir until thoroughly blended. Add apples and nuts and mix well. Pour into a buttered 9-inch tube pan or two 8 x 4 x 2-inch loaf pans and bake about 1 hour or until a toothpick inserted in center comes out clean. Transfer cake to cooling rack. Serve warm or cold.
Grate American cheese and mix all together with hands. Put a lot of chili powder on wax paper. Roll a ball in that, then wrap in same wax paper.
Sift the flour with baking powder, soda, salt and nutmeg. In a large bowl, mix with electric mixer at medium speed the butter, sugar and egg until light and fluffy. Beat in sour cream and vanilla. Gradually add flour mixture, beating until well combined. Form dough into a ball. Wrap in waxed paper or foil. Refrigerate several hours or overnight. Bake at 375°. May be cut out in any desired shape.
Use equal amounts of cold, boiled potatoes and diced cucumbers. Salt and pepper to taste. Add enough mayonnaise to mix well.
Mix the shortening, peanut butter, sugar, brown sugar and egg together. In a separate bowl mix the dry ingredients. Add the flour mixture slowly to the creamed mixture. Shape cookie dough into balls and press down with fork dipped in sugar. Bake 375 for 8-10 min.
Combine peas, green beans, corn, green peppers, celery, green onions and pimentos in a glass bowl. Let stand.
Cook sweet potatoes in water to cover until soft. Drain and peel potatoes. Beat potatoes with an electric mixer until creamy. Add butter, orange juice, eggs and sugar, beating well. Spoon potato mixture into a greased 9 x 13 x 2-inch casserole dish. Cover with topping and bake in a 350° oven for 40 minutes.
In deep skillet or wok, heat oil on medium-high heat. Add garlic, tomatoes and basil. Saute until tomatoes are soft (5 to 7 minutes). Mash with potato masher. Add chicken and mushrooms. Reduce heat to simmer (medium-low to low). Allow to simmer until chicken is cooked through, about 10 to 15 minutes. Serve over rice or angel hair pasta. Serves 4 to 6.
In a large bowl, mix dry ingredients. Crumble with margarine (stir together to mix margarine; will make small clumps of flour coated margarine). Add buttermilk, raisins and caraway seed. Mix. Mixture will be sticky. Flour hands or mixing spoon. Grease and flour lightly a black iron frying pan or thick aluminum pan. Put in mixture, spread into pan. Bake at 400° for 10 minutes, then 350° for 30 minutes or until a knife inserted in the middle comes out clean.
In medium saucepan over low heat, melt chocolate and butter, stirring constantly, just until butter is melted and chocolate is softened. Remove from heat, cool to room temperature.
Melt oleo; add celery, onion and green pepper. Cook on low until tender, but not brown. Add seasonings, pimento, mushrooms, soup and cheese. Continue to cook and stir until cheese melts and all ingredients are well blended. Add chicken. Mix and heat well.
In small bowl, combine ketchup, soy sauce, sugar, red pepper and ginger; set aside. In large, nonstick skillet, over medium heat, heat 1 teaspoon margarine until bubbly. Add egg product and gently scramble until done; remove to another small bowl.
Brown hamburger and onion; drain. Mix all ingredients. Bake at 475° for 30 to 45 minutes.
Mix first 5 ingredients. Roll into small balls. Dredge in granulated sugar. Place on a plate and allow to dry out before serving.
Cook and stir onions until tender. Set oven to broil. Place bottom halves of buns on ungreased cookie sheet; top with onions and beef. Cut cheese slices in half. Place 4 halves on each sandwich. Broil until cheese melts for 2 to 3 minutes. Top each with remaining bun half.
Combine sugar, corn syrup, milk and salt. Cook to soft boil. Remove from heat and add remaining ingredients. Stir until peanut butter is melted. Beat 2 minutes. Pour on platter covered with waxed paper. Cool and cut in squares.
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and egg over heat. Stir until thick. Add lemon juice. Cool at room temperature. Bring water to boil and cook acini de pepe done. Drain and rinse well. Cool to room temperature. Combine with egg mixture. Mix lightly and refrigerate. Chill well.
Dissolve frozen orange juice into the orange soda and 7-Up. Dollop the orange sherbet on top to keep punch cold. (It looks pretty, too!)
Sprinkle with a little strawberry jello for a light pink color. Mix together and serve.
Cook 30 minutes and put in sterilized jars. Seal and cool. Makes 5 pints.
Heat water to boiling. Remove from heat. Drop in 6 tea bags for 10 minutes and remove. Add remaining ingredients. Heat and serve. Makes 2 gallons.
Cook first 4 ingredients in oil in a large skillet over medium-high heat. Add remaining ingredients and bake at 350° until done.
Mix cherries, milk and pineapple. Beat Cool Whip in by hand. Refrigerate 4-5 hours before serving.
Brown meat balls; add water and cook. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce in saucepan, stirring constantly, until thick. Pour over meat balls. Allow to stand 10 minutes. Stir in onion and pineapple. Cook 5 minutes. Serve over rice.
Tear into pieces the angel food cake and place in oblong pan. Mix Jell-O and pour over angel food cake pieces and add strawberries. Let jell and top it with whipped cream.
Cream shortening and sugar until fluffy. Mix in molasses, then water. Mix and sift remaining ingredients. Add to molasses mixture about 1 cup at a time. Stir until well blended dough. Divide dough into 2 equal parts and roll in foil or waxed paper. Refrigerate for about 3 hours. Take 1 roll at a time, place on floured board and roll out 1/2-inch thick. Cut out cookies any way you like. Place on cookie sheet; bake at 375° for 15 minutes.
Melt together first 3 ingredients in a large mixing bowl. Mix in Rice Chex gradually and carefully so as not to crush. To cover with sugar, place small amounts of cereal mix into Ziploc bag; add some sugar. Close and shake. Repeat until all is covered.
Grate eggs real fine. Chop pickles real fine. Add to mayonnaise and chili sauce. Mix well. Let set in refrigerator a while before serving.
Roll out dough mixture on board. (Roll thin.) Dot with butter (or oleo). Cut with a knife and cover dough. Roll dough into a roll and cut into 1 1/2-inch slices. Place flat on baking pan (11 x 13-inch oblong). Pour 2 cups of sugar over this. Cover completely with milk. Add vanilla (1 teaspoon). Bake at 350° until done.
Cream butter. Add powdered sugar gradually. Cream well until smooth. Add flour, salt and vanilla. Blend; mixture is stiff. Pinch off small pieces of dough (about 3/4 inch). Place on ungreased cookie sheets. Bake at 400° about 12 minutes. Roll cookies in powdered sugar immediately after removing from oven. Makes about 4 dozen.
Mix hot water with Jell-O until dissolved in a large bowl or mold. Place in refrigerator until it starts to jell, about 50 minutes. Take out and fold in pie filling until well mixed. Makes a large bowl or mold. This can be cut in half.
Beat eggs thoroughly with sugar, salt, corn syrup and butter or margarine. Add pecan halves. Pour into 9-inch unbaked pastry shell.
Bring to a rolling boil the cocoa, sugar, milk and oleo. Remove from heat and add vanilla, peanut butter and quick oatmeal. Drop on waxed paper.
Combine sugar, water and spices in a saucepan. Simmer over low heat for 10 minutes. Discard juices; add juices to syrup. Heat and serve. Yields 4 quarts.
Crumble graham crackers (either by hand or blender). Melt margarine and mix with crackers. Spread in pie pan. Bake crust in oven at 325° for 15 minutes. Combine water, sugar, cornstarch and Jell-O in saucepan. Cook until thickened. Cool slightly; add strawberries. Pour into cooled crust. Let chill in refrigerator. Serve. Use Cool Whip for topping, if desired.
Sift flour and salt in mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs and vanilla. Mix well with hands. Cover with damp cloth and refrigerate 2 hours. Roll half of dough on sugared board into an oblong 8 x 16-inches. Fold ends toward center, ends overlapping. Sprinkle with sugar; roll again to same size. Repeat a third time. Roll about 1/4-inch thick (better if a little thicker). Cut into strips, 1 x 4-inches. Twist ends in opposite direction, stretching dough slightly. put in shape of horseshoe on ungreased baking sheet of horseshoe on ungreased baking sheet, pressing ends to keep shape. Heat oven to 375°. (It's better to turn to 350° after 5 minutes.) Bake until delicately brown and remove from sheet immediately.
Put a quart of water in a large saucepan; add 2 tablespoons of chicken base, cubed potato, onion, mushrooms, chicken cutlets, Cajun and garlic seasoning. Bring to a boil; reduce heat, cover and simmer for 45 minutes. Remove chicken and cut into 1-inch cubes. Return to saucepan and add the frozen vegetables; bring to a boil.
Mix shredded cabbage, chopped onion, salt and water. Let stand 1 hour. Drain, then add other ingredients and mix well. Will keep up to a month.
Combine margarine, sugar, salt and hot milk. Cool to lukewarm. Soften yeast in warm water; add sugar and let stand for 20 minutes. Combine yeast with milk mixture. Add beaten eggs and as much flour as can be stirred into the dough. Brush top with melted margarine and let stand in a large bowl in refrigerator overnight. Next day, cut dough down with a knife. Shape into small balls, put in greased muffin pans and let rise until double in bulk. Bake in hot oven (400°) for 15 to 20 minutes. Makes about 4 dozen.
Melt cream cheese. Add other ingredients. Fold in Cool Whip. Pour into 2 graham pie shells and refrigerate several hours or overnight. Return unused portion to refrigerator.
Sift together flours, baking powder, celery seed and paprika. Set aside. In a large mixing bowl, measure cereal and milk. Stir to combine. Let stand 5 minutes or until cereal is softened. Add egg substitute and oil. Beat well. Stir in onion and turkey. Add dry ingredients to cereal mixture, stirring only until combined. Portion batter evenly into 6 greased 3 1/4 x 1 1/4-inch jumbo muffin cups or 12 large muffin cups. Bake at 400° for 30 minutes or until golden brown. Serve hot with 1/3 cup Low-Fat Cheese Sauce per muffin.
Saute chicken, mushrooms and garlic in oil, 2 to 3 minutes or until chicken is brown. Add remaining ingredients, except rice, and bring to a boil. Stir in rice; remove from heat. Cover and let stand 5 minutes or until rice is fluffy. Makes 4 servings.
Mix all ingredients except muffins. Spread mixture on muffins. Cut each muffin into 8 pieces. Freeze and put in plastic bags. To serve, broil 5-10 minutes.
Cook pasta; rinse well in cool water. Drain. Prepare lite Italian dressing according to package directions. Add to pasta and mix well. Add Salad Supreme. Add roasted peppers, olives, red onion, celery and carrots. Mix well and chill before serving.
Combine drained pineapple, brown sugar, 1/4 cup coconut and 2 tablespoons butter or margarine. Spread over bottom of pastry shell. Cover edges of pastry with foil. Bake in a 425° oven for 15 minutes, removing foil after first 5 minutes of baking. Cool.
Dice bacon and fry slowly until crisp. Mix vinegar and water together (in a glass). Add to bacon while still frying and bring to a slow boil. Break lettuce into small chunks; pour hot mixture of bacon over lettuce. Add salt, pepper and sugar to taste. Great side dish with Salmon Patties.
Combine cabbage, onion and pepper in large bowl and set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour over vegetables and toss. Chill several hours or overnight.
Preheat oven to 350°. Place all ingredients into a mixing bowl until batter has no lumps. Place in a baking dish and bake for about 30 to 35 minutes or until golden brown. Let cool about 2 to 3 minutes and serve.
Preheat oven to 350°. Stir together the flour, oatmeal, cinnamon and brown sugar in mixing bowl. Cut in margarine until mixture is crumbly. Slice apples into pan. Sprinkle mixture on top; bake for 40 minutes. Makes a 13 x 9-inch pan.
Freeze the first six ingredients to slush. Add ginger ale at the time of serving. Serves 50.
Brown together the ground beef and onion. Add the enchilada sauce and soups. In a greased dish, layer tortillas and soup mixture. Top with cheese. Repeat until all mixture is used up. Bake at 350° for 35 to 40 minutes.
Brown both sides of desired amount of pork chops, center cut preferred. Sprinkle on salt, pepper, ground ginger and paprika. Remove pork chops from skillet. Put baked beans in skillet. Add Kitchen Bouquet to beans. Add water. Place pork chops on top of beans. Bake 1 1/2 hours at 350°.
Melt margarine and combine with other ingredients, except cheese. Mix well. Pour into an 8-inch square pan. Bake at 350° for 35 to 45 minutes or until the middle is set and the top is brown if using cheese. Sprinkle it on top and return to oven until cheese is melted.
Combine eggs, raisins and vanilla and let stand 1 hour, covered. Cream butter and sugars together. Add rest of ingredients. Bake at 350° for 10 to 12 minutes on an ungreased cookie sheet.
Mix all ingredients well. Shape into small balls. Place on cookie sheet and bake at 450° for 8 to 10 minutes.
Cream the butter and sugar. Sift together the dry ingredients; add to the butter mixture and beat well. Add the egg, vanilla and lemon extract and beat again until well mixed. Shape dough into two flattened rounds; wrap and refrigerate at least one hour. Preheat the oven to 350° and grease cookie sheets or line with parchment paper. On a well floured board, roll out the dough until 1/8-inch thick. Cut out large hearts and then cut smaller hearts out of the middles of half of the large hearts (do not discard). Spread a very small amount of raspberry jam in the middle of the whole hearts and place the hearts whose centers have been removed on top of the large whole hearts. Place these on a cookie sheet. Place a small amount of raspberry jam on the remaining little hearts and place another little heart on top of it. Place the small hearts on a cookie sheet also. The cookies should be 1 to 2 inches apart on the cookie sheet. Bake for about 10 minutes; do not let the cookies brown. Cool on racks. After they are cool and just before serving, sift powdered sugar over the top of them.
Cream margarine with sugar and salt. Blend in flour until smooth. Stir in nuts and chocolate pieces. Shape dough, a scant teaspoon, into small balls. Place 1-inch apart on cookie sheets. Bake in slow oven at 325° for 15 minutes or until firm. Cool completely before glazing.
Put asparagus in casserole dish. Add soup and milk. Add chopped egg and place cheese slices on top. Cover with fried onions or bread crumbs (two slices of toast crumbled). Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
Boil sugar, oleo, salt, syrup and vanilla for 15 minutes or to hard crack stage. Remove from heat and stir in 1/2 teaspoon soda. Mix well. Pour over popcorn and mix and mix. Place in oven at 250° for 1 hour. Stir one or twice during the hour. Keep airtight.
Mash sweet potato with mixer. Melt butter and add to potatoes. Add sugar and salt. Beat eggs and add vanilla and flour. Mix thoroughly. Pour mixture in greased casserole.
Heat oil in pan; brown meat. Drain. In a larger pan, add remaining ingredients; mix well. Simmer 30 minutes, stirring occasionally.
Simmer ingredients until thick, approximately 2 hours. Add cornstarch if needed to thicken.
Combine first 7 ingredients; mix well. Shape mixture into 2 balls; roll each ball in pecans, then in parsley. Chill thoroughly. Serve with crackers. Yield: 2 cheese balls.
Beat cream cheese and cheddar cheese in small bowl with electric blender on medium speed until well blended. Mix in all remaining ingredients except pecans; cover. Refrigerate for several hours or overnight. Shape into ball; roll in pecans. Serve with assorted crackers.
Mix ingredients together. Bake for 2 to 3 hours at 325°. Stir every half hour. Mmmm good!
Cook spinach according to directions on box. Drain. Melt together cheese and spices. Add enough mayonnaise to make the cheese pourable. Mix in with spinach. Put spinach mixture in casserole dish and top with stuffing mix. Bake at 350° for 20 to 30 minutes or until bubbly.
Grate cheese. Combine all ingredients. Roll into balls 1-inch and place on pan. Bake at 350° for 30 minutes.
Grind the peppers, tomatoes and onions and press out the juices. Cover with boiling water. Let stand 2 minutes, then drain water. Then put in vinegar, sugar, mustard and salt. Cook 15 minutes. Remove from heat.
Mix all ingredients well; pour into a greased pan or skillet and bake at 450° for 20 to 25 minutes.
Cook rice, milk and salt in double boiler for 1 hour. Stir in sugar. Sprinkle with cinnamon.
Preheat oven to 350°. Combine pears and their syrup with cake mix and eggs in a large mixing bowl. Blend at low mixer speed until moistened. Beat 4 minutes at medium speed. Pour into a greased 9 x 13-inch pan. Bake 40 to 45 minutes. Spread with broiled frosting while still warm. Put under broiler until bubbly, 2 to 3 minutes.
Place eggs, oil, zucchini and sugar in a large bowl; blend well. Stir in nuts. In a separate bowl, mix together the dry ingredients (remaining). Combine two mixtures and stir. Pour into greased and floured pan.
Saute onion in margarine. Add broth and bring to a boil. Add noodles and cook until done. Add cheese and broccoli. Heat until broccoli is done and cheese is melted.
Mix together. Spread meat mixture on each half of hamburger bun. Be sure to spread meat evenly on the bun. Don't miss the edges of bun, so not to burn edges. Broil for as long as it takes to cook meat.
Put cream cheese in small bowl. Add gelatin and milk to cream cheese. Beat with wire whisk until well blended and smooth. Put mixture into serving bowl. Put bowl into refrigerator to chill until serving time.
Combine cheeses and 2 tablespoons margarine; mix until well blended. Add remaining ingredients; mix well. Mold into balls, using the Cracker Barrel container coated with margarine. Chill until firm.
Beat lime sherbet and ice cream to a creamy consistency. Add pineapple juice and all the ginger ale; stir. Serve immediately. More ginger ale can be added.
Combine first 5 ingredients. Place in baking dish. Cover with stuffing and melted margarine over top. Bake at 350° until crumbs are brown.
Put haddock in a shallow pan and almost cover with milk. Dot with butter. Bake at 350° for about 1 hour or in microwave for 15 minutes.
Mix together the cake mix, 3 eggs and butter. Spread into a 9 x 13-inch greased pan. Batter will be thick. Blend remaining eggs (3), powdered sugar and cream cheese. Pour over top of batter. Bake in preheated 350° oven until top has a brown glaze and pulls away from sides (40 to 50 minutes). Cool and cut into bars.
Cook stew beef until tender. Mix all soups together. Add cooked beef. Bake at 350° for 1 hour. Cook Minute rice according to package. Serve in individual servings, placing rice on bottom and soup and beef mixture on top. Substitute chicken for beef for a different taste.
Mix in a big bowl. Melt Sathers 1 pound 8 ounce chocolate bark candy. Pour over mixture. Drop by heaping tablespoonful onto wax paper.
Combine coconut, almond extract, M&M's, sweetened condensed milk and salt. Mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° for 9 to 10 minutes, or until edges are very lightly browned. Using moistened spatula, immediately remove from cookie sheet. Cool thoroughly on wire rack. Makes 3 dozen cookies.
Melt butter in heavy large pot over medium heat. Add onions and saute until deep golden brown, stirring occasionally, about 20 minutes. Add beer. Cover and cook 5 minutes. Add both stocks and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Season to taste with salt and pepper. (Soup can be prepared 1 day ahead; cover and refrigerate. Bring to simmer before continuing.)
Fry bacon until crisp; drain and crumble. Save 2 tablespoons bacon drippings; cook onions in bacon drippings until tender. Blend in flour, sugar, salt and celery seed. Add vinegar and water; cook until sauce thickens. In large bowl mix potatoes, bacon and eggs. Pour hot sauce over mixture and mix well. Pour in casserole. Serve warm.
Soften cream cheese; add sugar and blend in one egg at a time. Add vanilla. Pour into graham cracker crust (oversized 12 inches). Bake at 350° for 1 hour. Chill and top with your favorite topping. Serve.
Combine onion and butter in 2-quart baking dish. Cover and cook on High 10 minutes, stirring once. Remove onion from dish and set aside. Layer half of potatoes and half of ham in bottom of dish. Combine flour, salt and pepper and sprinkle half of mixture over potatoes. Top with half of onion and half of cheese. Sprinkle with paprika. Repeat layering. Scald milk and pour over casserole; cover and cook until potatoes in center of dish are tender. Makes about 4 to 6 servings.
Drain juice from asparagus. Place 1 can asparagus in bottom of casserole. Spoon 1/2 can mushroom soup on top of asparagus. Put a layer of cracker crumbs, then grated cheese. Repeat, cheese will be on top. Dot with butter and bake at about 350° for approximately 45 to 60 minutes. (I spoon some of the asparagus juice over the crackers each time so that it isn't so dry.)