HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow dish, mix lemon juice, butter, olive oil, parsley, sesame seed, Tabasco pepper sauce, ground ginger and salt. With a fork, pierce skin of brook trout (about 1 pound each). Coat fish with marinade inside and out. Cover and refrigerate for 30 minutes to an hour. Place fish in hand held grill; brush with marinade. Cook about 4-inches from hot coals for 5 minutes. Turn and brush with marinade. Cook 5 minutes longer or until fish flakes easily with fork. Makes 4 servings.
Sift all dry ingredients together into a large bowl. Beat eggs, oil and pumpkin in another bowl. Add to flour mixture and blend well. Dough will be stiff. Fold in fruits and nuts. In a well-greased loaf pan, bake at 350° for 55 to 60 minutes.
Preheat oven to 350°. Sift together the first 4 ingredients. Mix separately the butter, brown sugar, eggs and vanilla. Slowly add flour mixture; beat until smooth. Spread in a greased deep baking sheet. Slowly sprinkle walnuts or pecans and chocolate or vanilla chips over. Bake for 20 to 25 minutes.
Brown beef and drain. Stir in sauce and cook over medium heat for 5 to 10 minutes or until heated through. Press biscuit into a muffin tin and shape to fit the bottom and sides. Spoon 2 tablespoons of meat mixture into the center of each cup. Bake at 375° for 15 to 17 minutes or until brown. Sprinkle with cheese. Bake 3 minutes or until cheese melts.
Mix together lemonade and milk. Pour into crust. Top with whipped topping. Chill. Can add drops of yellow food coloring to mixture.
Mix well and pour into greased 13 x 9-inch pan. Bake at 300° for 45 minutes.
Make dirt by crumbling Oreos and vanilla wafers super fine. Combine cream cheese, sugar and margarine. Mix pudding and milk in separate bowl. Combine cream cheese mixture and pudding mixture with electric mixer. Fold in Cool Whip.
In blender or food processor, combine ingredients. Blend until nuts are finely chopped. Cover and chill. Serve with fruit or green salads. Refrigerate leftovers. Makes about 1/2 cup.
Make your favorite meat loaf mixture and pat it out on wax paper; top with ham slices and Mozzarella cheese (diced cheese). Roll up like jelly roll with seam on bottom. Put in baking dish or pan and bake at 350° for about 40 minutes; then take out of oven, sprinkle top of meat loaf with Mozzarella cheese and put back in oven to melt cheese. Let stand 5 minutes, then slice. This also makes a good sandwich when room temperature.
In a frying pan large enough to hold both fish, melt butter until nut brown in color (carefully watch so it does not burn). Add fish, tarragon, seasonings and lemon juice and cook on one side for about 3 1/2 minutes. Turn trout gently with 2 wooden spatulas and continue to cook for about 4 to 5 minutes or until springy when touched and fork shows flesh is flaky. Remove trout from pan and insert a sharp knife at the back of the trout's head, run knife along the back and underside and the whole bone will be exposed. Lift tail and it will come off intact with the head. Place fillets on plates and divide sauce from pan. Serves 2.
Arrange half the potatoes in a buttered casserole dish. Dot with butter. Top with onions. Sprinkle with thyme, garlic, salt and pepper. Mix cream and cornstarch. Pour evenly over potatoes. Add half of the cheese. Add remaining potatoes. Sprinkle on remaining cheese. Bake at 350° for 55 minutes or until brown. Sprinkle with parsley.
Melt butter in baking dish; add corn, whipping cream and salt and pepper. Blend in flour. Bake at 350° for 45 minutes, until light brown.
Arrange 8 meat balls in casserole. Combine sauce. Pour over porcupines. Cover casserole. Bake one hour at 350°, turning once.
Mix in blender. Let set out until warm and soft enough to spread on corn-on-the-cob.
Combine all ingredients. Chill before serving. May use low-fat cottage cheese, NutraSweet jello and lite Cool Whip to lower calories and fat. May omit pineapple and increase number of oranges.
Crush wafers until consistency of flour. Cream butter and sugar together. Add eggs one at a time. Add milk, wafers, nuts and coconut. Bake for two hours at 275°. Cool in pan. Use tube pan.
Brown hamburger and sausage. Mix in tomatoes and spaghetti sauce. Add basil (sprinkle), 1 bay leaf, oregano, garlic salt and black pepper to taste. Simmer 30 minutes.
Mix corn, soup, margarine, the rice and cheese. Bake at 350° until cheese is melted. Real good.
Cook sliced sausage over low heat 5 to 8 minutes. Add onion, pepper and garlic. Saute to tender. Drain, if necessary. Add beans, tomatoes and seasonings. Simmer, uncovered, 20 minutes. Serve over hot rice. Makes 4 to 6 servings.
Mix ingredients and bring to boil. Salt, pepper and flour chicken. Pour mixture over cut-up chicken pieces. Bake 1 to 1 1/2 hours at 350°.
Bake as directed on cake mix until cake is done. While still hot, punch hole in cake and pour cream of coconut over cake. Cool. Top with Cool Whip and 1/2 cup coconut.
Place sauerkraut in a 1 1/2-quart casserole. Top with corned beef, then shredded cheese. Combine mayonnaise and Thousand Island dressing. Spread over cheese. Top with tomato slices. Bake for 45 minutes at 350°.
Melt candy bars and shortening. Remove from heat. Add remaining ingredients; blend well. Spread in greased 9-inch square pan. Bake at 350° for 25 to 30 minutes. While warm, cut into bars.
Cream shortening and sugar. Add egg. Sift 4 cups flour with other dry ingredients. Add to egg mixture alternately with milk. Beat well and add rest of flour. Roll dough 1/2-inch thick, cut and fry in deep fat.
Slice the eggplants and sprinkle them with salt. Allow them to drain in a colander for at least 1/2 hour. Fry the onion in 2 tablespoons oil until soft and golden. Add the meat and brown well. Add the tomatoes and squash them with a fork. Stir in the tomato paste and lemon juice and mix thoroughly. Season to taste with salt, pepper and allspice. Cover with water, bring to a boil and simmer gently, covered, for about 1 hour.
Brown sausage and hamburger; drain well. Melt cheese and seasonings in meat mixture and cool slightly. Spread over party rye bread. Bake at 350° for 10 minutes. Can be frozen in layer on cookie sheet and stored in plastic bags. Thaw at room temperature.
Heat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons of the margarine until smooth. Add the next 5 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations around edges together to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture; twist slightly and seal edges. Place on ungreased cookie sheet. Brush tops with reserved 1 tablespoon margarine. Sprinkle with crouton crumbs. Bake at 350° for 20 to 25 minutes, or until golden brown. Serves 4.
Preheat oven to 350°. Mix all ingredients together. Bake in a greased loaf pan until the center is firm, about 40 to 45 minutes. Slice and serve warm as a main dish or leave in the pan and refrigerate overnight; slice and serve as a cold plate or as a party snack.
Grind vegetables using coarse blade. Sprinkle with salt. Let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetables. Heat to boiling, then simmer 3 minutes. Seal. Makes 8 to 10 pints.
Soak beans in water in large pot overnight. Bring to boil and then simmer 1 hour. Heat oils in large saucepan and saute next 6 ingredients until limp. Add to cooked beans. Add next four ingredients and seasonings to soup. Simmer 30 minutes. Add garbanzo beans, macaroni and zucchini slices. Simmer another 30 minutes.
Melt chocolate chips and add orange juice, nuts and enough crushed vanilla wafers to be able to roll into a ball. Add more orange juice if mixture is to dry to work. Roll balls in sugar and store in open container to give a chance to dry up.
Whip together with a fork; pour in an unbaked 9-inch pie shell. Bake at 350° for 45 minutes.
In skillet, cook onions, pepper and garlic in oil until onions are transparent. Add the ground beef and fry until mixture gets crumbly. Stir in remaining ingredients. Pour into greased 2-quart casserole. Cover and bake 1 hour in 350° oven. Remove cover the last 15 minutes of cooking.
Place potatoes in large bowl. Mix soup, milk, margarine, pepper, onion flakes, salt and sour cream in saucepan. Heat thoroughly, stirring constantly. Pour over potatoes. Add half the cheese; mix well. Spoon into greased 9 x 13-inch baking dish. Sprinkle with remaining cheese. Bake at 350° for 45 minutes. Yield: 12 servings.
Brown ground beef and onion. Drain well. Add Veg-All, V-8 juice, ground beef and corn in crock-pot. Salt and pepper to taste. This freezes well.
Place shortening, both sugars, vanilla and eggs in bowl and beat thoroughly. Sift flour with soda. Add salt and cinnamon. Add to first mixture and mix well. Fold in oats and nuts. Drop on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine flour, salt, sugar, baking powder and baking soda. Cut in oleo/butter until crumbly. Beat egg; add buttermilk and raisins to the bowl. Blend this egg, milk and raisin mixture to the dry ingredients. Mix well. Turn onto a floured board and knead several times. Divide into 2 loaves and place in greased cake pans (8-inch). Cut 1/2-inch deep cross in top of each loaf. Bake at 375° for 35 to 40 minutes. Best served warm with butter and mint jelly.
Brown meat; add onions, bell pepper, chili powder and salt. Cook 5 minutes and drain. Add tomatoes, beans and rice; stir together. Spoon into baking dish; top with cheese and olives. Bake at 350° for 1 hour. Can be frozen and cooked layer, if desired.
Wash and chop spinach. Drain bean sprouts and water chestnuts. Slice water chestnuts. Combine spinach, bean sprouts, water chestnuts, eggs and onions. Cover and refrigerate until serving time. Shake catsup, sugar, oil, vinegar and Worcestershire sauce together in a jar. At serving time, place vegetables in a large salad bowl or in individual salad bowls. Spoon dressing over salad and top with bacon bits. (Or, bacon bits may be added to dressing.) Yields 10 to 12 servings.
Mix well in large bowl. Add enough flour to roll dough. Cut and bake at 350°.
Brown ground beef; drain. Mix in taco seasoning by directions. Mix enchilada sauce and taco sauce in bowl. Dip tortillas in sauce on both sides. Layer in 9 x 13-inch pan: tortilla, ground beef, cheese, sour cream and tomatoes. Do this twice. Top last tortilla with cheese. Bake 20 minutes or until cheese melts. Serve hot.
Beat sour cream, sugar and eggs. Stir soda and cocoa in hot water; add to sour cream mixture. Add vanilla. Mix in flour and salt. Pour into 2 greased and floured 8-inch cake pans. Bake at 350° for 35 to 45 minutes. Top with favorite chocolate icing.
Trim fat. Cut into 4 serving size pieces. "Pam" a cold skillet. Preheat skillet over medium heat. Brown meat on both sides. Add the undrained tomatoes (cut up), celery, carrots, onion, water, thyme and pepper. Bring to boil; reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender. Remove meat from skillet; keep warm. Cook rice according to directions, omitting butter and salt. Keep warm.
In mixing bowl, combine all ingredients, except the crackers and pimento. Blend well. Place 1 tablespoon of mixture on top of each cracker and garnish with a piece of pimento.
Combine all ingredients and mix until well blended. Store in tightly covered bowl for up to 6 weeks in refrigerator. When desired, spoon dough from top of bowl into greased muffin tins. Bake at 375° for 20 minutes. Makes 3 dozen total.
Wash and soak beans overnight. Drain and add next 5 ingredients. Cover and bring to boil, reduce heat and simmer 1 1/2 hours.
Scald milk and cream. In a small bowl, combine flour, cornstarch, sugar and salt; mix. Add to milk and cook 15 minutes, stirring constantly. Add egg yolks and cook 1 minute. Cool. Add vanilla and coconut. Pour filling into baked pie shell and top with meringue.
Make sure potatoes are very dry. Preheat oven to 450°. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into a shallow pan sprayed with Pam. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley. Makes 8 servings.
Saute onions in oil until transparent; add remaining ingredients and cook on low 30 to 45 minutes, stirring often. You can also double this and cook in crock-pot on low for 3 to 4 hours. (You can adjust sugar or vinegar to taste; I like a little more sugar and brown sugar, too.)
Boil grapes and water hard. Stir gently and cool. Don't mash. Strain. Add sugar. Makes 1/2 gallon of juice. Heat jars and seal.
Boil the hock bone until it is very tender. Mix corn meal and pepper. Add enough of the boiling broth to make small firm balls of corn meal. Drop into low boiling broth and let cook slowly for 20 minutes.
Brown meat in heavy skillet; spoon off excess fat. Add garlic, basil, salt, tomatoes and tomato paste. Simmer, uncovered, about 30 minutes, stirring frequently. Cook lasagne according to package directions. Drain. Beat eggs. Add Ricotta, Parmesan cheese, parsley, salt and pepper. Blend well. Layer half the lasagne in a buttered 13 1/2 x 9-inch baking dish. Spread with half the Ricotta mixture. Add half the Mozzarella cheese, then half the meat sauce. Repeat. Bake in a moderate oven (375°) for 30 minutes, or until bubbly.
In skillet, cook bacon until crisp. Remove to paper towel to drain. Crumble and set aside. Brown beef and drain. Add onion and cook 5 minutes. Combine ketchup and sugar. Stir. Add to beef and beans with bacon all but 2 tablespoons. Put in pan; top with bacon. Bake uncovered at 350° for 1 hour.
On skillet, heat butter. Saute ham until heated and beginning to get crispy. Sprinkle with cheese. Turn on low. Cover with lid. Toast and butter muffins. Place equal amount of ham and cheese on open face muffin. Top with taco sauce and sour cream. Serve immediately.
Heat oven to 325°. Beat eggs. Add sugar, oil, apple pie spice, salt, vanilla and baking soda. Slowly add flour; fold in apples. Spread mix in a 9 x 13-inch pan. Bake for 1 hour. Cake is best after being refrigerated for 1 to 2 days. Serve with caramel topping.
Butter a 9-inch pie plate. Sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture. Pour 4 cups into pie plate. Chill remaining mixture. Bake mixture in pie plate at 350° for 25 minutes or until just set. Cool slightly, then chill 1 hour. (Center will fall, forming shell.) Spoon chilled mixture into shell. Chill at least 3 hours. Garnish with cranberries and mint.
Mix sugar and 1/2 cup water in saucepan. Boil rapidly for exactly 1 minute. Pour over peanut butter and vanilla in bowl; beat until thick. Pour into buttered pan. Cut into squares when cool.
Preheat oven to 350°. Have cheese and butter at room temperature. Cream together. Add flour, salt and red pepper powder. Mix until creamy. Use small star tip on pastry bag or ribbon disk on cookie press. Squeeze onto ungreased cookie sheet. Bake 10 to 15 minutes. Makes about 50 straws.
Clean and chop broccoli. Add raisins. Cook bacon until crisp. Cool and crumble into broccoli and raisin mixture. Add mayonnaise, sugar and cider vinegar. Refrigerate.
Melt margarine in casserole dish. Make batter using sugar, milk and flour. Pour this over margarine. Do not stir!! Pour sweetened peaches over batter. Bake at 350° until done, approximately 1 hour.
Heat soups over low heat until hot and bubbly, stirring often. Pour into serving dish and top with remaining ingredients. Serve hot with tortilla chips or fresh vegetables for dipping.
Combine butter, sugar, vanilla and salt; cook over high heat, stirring constantly with a wooden spoon till butter is melted. Continue 5 to 7 minutes longer or until candy is the color of almonds. Arrange almonds in a single layer in a 12-inch by 7-inch pan, and pour candy mixture over almonds. When cool, melt chocolate pieces; dip pieces of candy into the chocolate allowing excess to drip off, then dip into the ground walnuts.
Combine all ingredients and mix until moistened. Pour into loaf pan. Bake at 350° for 50 minutes. Cool before cutting. Makes about 16 slices.
Sift flour. Add sugar and salt; cut in shortening. Add water and egg gradually to make a soft dough. Roll out on a lightly floured board for desired size. Bake at 250° until brown.
Cut cauliflower and broccoli into small pieces. Add rest of ingredients. Mix well. Chill overnight.
Pour first 4 ingredients into saucepan. Cook over low heat, stirring constantly until mixture coats back of spoon; cool. Fold into whipped cream. Serve with sliced fresh fruit. Makes 2 1/2 cups.
Line a 10 x 15-inch pan with graham crackers. Sprinkle chopped pecans over graham crackers. Boil butter, margarine and sugar for 2 minutes. Pour over crackers. Bake at 350° for 10 minutes. Cut along perforated lines in the graham crackers immediately. Store in tin or airtight container.
Combine the first 5 ingredients in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Add the coconut and chopped nuts. Beat until frosting is cool and thick enough to spread over cake.
Soften cream cheese. Slice one roll of cookies into 24 slices and line bottom of 9 x 13-inch pan. Do not grease pan!! Mix cream cheese, sugar, eggs and vanilla until smooth with mixer. Spread over layer of cookies. Slice second roll of cookies into 24 slices and cover cream cheese mixture. Top with chopped nuts, if desired. Bake for 45 minutes at 350°.
Mix together all ingredients well. Divide mixture and spread on each tortilla. Roll tortillas tightly and wrap in Saran Wrap. Refrigerate until ready to serve. Slice each tortilla into 1/2-inch slices. Serve with salsa.
Cut zucchini into halves, lengthwise. Scoop out seeds. Line 8 x 11-inch baking pan with aluminum foil. Place into zucchini halves pinch of seasoned salt, layer of sour cream and layer of grated Cheddar cheese on top. Sprinkle paprika. Place zucchini slices, side by side, in pan. Bake at 325° for 30 to 40 minutes (until cheese melts).
Cream margarine and sugar. Blend in vanilla. Stir in flour and mix well. Add nuts and shape rounded teaspoonfuls of dough into balls. Bake on ungreased cookie sheet at 325° for 20 to 25 minutes. Cool slightly and roll in confectioners sugar.
Spray a large pizza pan with the cooking spray. Press out the dough in the pan with hands. Bake dough at 350° for 10 to 12 minutes until browned. Cool. Sprinkle with Fruit Fresh. Beat together the cream cheese and Cool Whip. Spread on cooled cookie dough. Arrange fruit on top of cream cheese and Cool Whip mixture. Refrigerate until time to serve.
Place all ingredients except cream cheese in a food processor and blend. Add the cream cheese in small spoonfuls and blend after each addition. Place in small container and refrigerate.
In a large skillet brown beef. Drain. Then add barbecue sauce, sugar and onion. Set aside. Place one biscuit in each ungreased muffin cup, pressing dough up sides to edge. Spoon meat mixture in cups. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes
Combine all ingredients except Swiss cheese. Sprinkle cheese on top. Bake in casserole dish at 350° until lightly brown on top.
Use only 3 cups water in making the Jell-O. Let congeal and top with the following:
Preheat oven to 375°. Line 9-inch pie plate with crust. Beat eggs until smooth. Add buttermilk and mix well. Add sugar, flour, butter and vanilla. Mix well. Pour into lined pie pan. Bake 1 hour until top is golden brown.
Peel and slice cucumbers. In container with a leakproof lid, mix sugar, oil, vinegar and cheese. Shake until blended. Add sliced cucumbers and marinate in refrigerator prior to serving.
Mix rice, beef consomme and soup together and put in a casserole dish. Put 4 tablespoons of butter on top of rice mixture. Lay drained mushrooms on top. Bake 45 minutes at 350 degrees; if juicy, cook longer.
Mash the potatoes and stir in all other ingredients. Spread in a large buttered casserole and bake at 350° for 20 to 30 minutes.
Cut and cook cabbage until tender. Grease casserole with margarine. Layer cabbage, salt and pepper. Top with sliced cheese and cracker crumbs. Pour milk over top until all crackers are moist. Bake at 350° until top of crackers are moistened and brown.
Measure sifted white flour onto waxed paper. Soak yeast and 1 teaspoon sugar in warm water 5 minutes. Combine milk, sugar and salt in large mixing bowl. Stir to dissolve. Beat in eggs, shortening, yeast and whole wheat flour with rotary beater until smooth. Add remaining flour and mix until dough leaves sides of bowl. Turn out on board and knead until smooth (5 to 10 minutes). Place in bowl; grease top and cover with cloth. Let rise until doubled. Punch down and let rise again. Shape into rolls as desired. Let rise until doubled. Bake at 375° for 15 to 20 minutes. Yields 4 dozen rolls.
Combine flour and sugar. Heat butter, cocoa, Coca-Cola and marshmallows until it boils, watch it closely. Pour over sugar and flour mixture; mix well. Add buttermilk, eggs, soda and vanilla; beat well. Pour in greased and floured pan. Bake 30 to 40 minutes at 350°.
Let cheese get to room temperature before making mixture. Make mixture with 1 cup of pecans, using 1 1/2 cups to roll cheese ball in. This will make 2 cheese balls.
Mix ingredients. Use with 6 Granny Smith apples, cut into bite size pieces soaked in pineapple juice. (Drain before serving.)
Melt margarine. Mix sugar, flour, milk and vanilla. Pour into melted margarine. Do not stir. Place fruit on top of mixture. Spices may be added. Bake, covered, at 350° until browned.
Combine margarine and Worcestershire sauce in a large nonstick skillet; place over medium heat until hot. Add mushrooms and onions and saute until tender.
Toast bread on both sides a nice brown. Split buns and biscuits and toast inside. Crush all together and moisten with broth from the fowl. Break eggs into this mixture and stir until well blended. Season with salt, pepper and sage, according to taste.
Mix first 4 ingredients by hand in large bowl. Work in milk with hand. Roll out each pie crust on floured board. Makes 4 crusts.
Mix mayonnaise, sugar, vinegar, onion, salt and pepper together in a small bowl. Mix well and set aside. I cut the cabbage into wedges and then into bit size pieces. Next, pour the dressing mixture over the cabbage. Add a handful of sunflower seeds (or more, depending on taste) just before serving.
Peel and cut in 2-inch pieces the potatoes. In a saucepan, cook potatoes in water to cover until tender. Drain. Combine margarine and parsley. Pour over potatoes and toss to coat. Season with salt and pepper. Makes 6 to 8 servings.
Place carrots in a sauce pan with enough water to cover. Cook until tender. In another saucepan, combine brown sugar, cornstarch, orange juice and ginger; stir until smooth. Bring to a boil. Cook and stir for 2 minutes or until thick. Add butter. Drain carrots. Add orange juice mixture to carrots and coat.
Mix sugar, flour and salt. Gradually stir in hot water; cook in top of double boiler over boiling water, stirring, until mixture thickens. Mix egg yolks (slightly beaten), lemon rind and juice. Add a little of the hot mixture to them, then gradually stir yolk mixture into the hot mixture. Add butter; cool. Turn into a baked pie shell. Beat egg whites until stiff; gradually beat 1/4 cup sugar into them. Spread meringue over pie; bake in a slow oven at 250° until delicately browned.
In a large bowl, mix the first 5 ingredients. In a larger bowl, cream together the margarine, brown sugar, Crisco and sugar. Add the eggs; mix well. Add flour, vanilla, soda and salt; mix well. Combine with the first ingredients; mix. Use 1/4 cup batter for each cookie. Bake at 325° for 15 minutes, or until brown.
Make crumbs with flour, sugar and oleo. Sprinkle on apples and bake at 350° for 45 minutes or until apples are done (sugar and cinnamon apples to taste).