HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and pat dry large piece of fish. Rub inside and out with your choice of herbs, salt and pepper. Lay slices of onion and lemon within body cavity. Lay salmon on large piece of heavy-duty foil and place in roasting pan. Fold foil loosely over salmon and crimp top, making airtight. Bake in 375° oven for thirty minutes. Fold back foil and continue baking until it flakes, approximately 40 minutes longer. Remove skin, lift out backbone and serve.
Saute onion and celery until tender. Mix all the ingredients and pour into greased casserole. Pour 1/2 stick melted margarine over top of dressing. Bake 30 to 45 minutes in a 350° oven.
Mix sugar, cornstarch, Jell-O, food coloring and water; heat to boiling. Boil 1 minute. Cool. Arrange berries in pie shell. Pour cooled mixture over berries. Chill 2 hours.
Press into 8 x 11-inch pan. Bake for 15 minutes in 350° oven.
Beat egg and butter; mix with milk and flavorings. Mix together flour, cocoa, baking powder and soda. Add milk and flour mixture to butter mixture. Beat on low speed; add coconut. Pour into 2 greased and floured 8-inch cake pans. Bake at 350° for 30 minutes.
Mix all ingredients except for the tortillas. Spread the spinach mixture evenly over the tortillas. Roll up tortillas like a jelly roll. Wrap in waxed paper and chill. Cut into 1-inch slices and place on a platter.
Cook onion in fat until soft. Add cabbage and steam on medium with needed water for 15 minutes. Add apples, vinegar, sugar and salt. Turn heat to low and cook about 30 to 45 minutes.
In 1 quart saucepan, combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes). Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush coat inside top cup evenly with about 1 Tbsp. melted chocolate to about 1/8-inch thickness, bringing coating almost to the top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups. In 2 quart saucepan, combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners sugar and graham cracker crumbs. Press about 1 1/2 tablespoons filling into each chocolate cup. Spoon about 1/2 tsp. melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours). Carefully peel off paper cups. Store refrigerated.
Cover ham hocks with water in large pot. Bring to a boil, then simmer, covered, for 1 to 2 hours or until tender. Saute salt pork until crisp on both sides. When ham hocks are done, stir in salt pork and its fat with 1 cup onion, sugar and greens (washed and cut up). Cover pot and simmer for 45 to 60 minutes. Serves 4 to 6.
Preheat oven to 375°. Grease two 8-inch round pans. Mix all dry ingredients. Mix all wet ingredients. Combine and pour into pans. Bake for 35 minutes. Cool and frost.
Combine sugar, flour and eggs. Stir to blend. Melt butter and chocolate in saucepan. Add nuts and stir to mix. Combine the flour and butter mixtures; add vanilla. Blend only to mix well. Pour into 24 paper-lined muffin tins. Spray liners with Pam! Bake at 325° for 23 minutes. These travel and freeze well.
Cook spinach according to package directions; drain. Place spinach on paper towels; squeeze until barely moist. Combine with remaining ingredients, mixing well. Pour into a buttered 2 1/2 quart casserole. Bake uncovered at 350° for 1 hour or until center is set. Yield: 6 to 8 servings.
Mix all ingredients and pile into a buttered baking dish. Sprinkle cinnamon on top, if desired. Bake for 30 minutes at 450°. Serves 6.
Beat egg whites stiff. Add sugar gradually. Add chocolate chips and nuts. Add vanilla. Drop by teaspoonfuls onto greased cookie sheet. Put in preheated 400° oven. Turn off oven. Leave cookies in overnight (or a few hours).
Melt chips and butter in a pan. Pour over Rice Chex cereal. Make sure the cereal is mixed real well. Pour powdered sugar over cereal mixture.
Blend the first 4 ingredients together. Mix the pudding and milk. Add to the strawberries and jello. Fold in the Cool Whip. Refrigerate.
Crumble, cook and drain sausage. Drain sauerkraut. Combine with sausage and cream cheese. Refrigerate until cool. Roll into balls. Dip in egg and milk mixture. Roll balls in bread crumbs and parsley mix. Bake at 350° for 10 minutes. Serve hot. Makes 30 to 40 balls.
Mix cornstarch and sugar thoroughly. Pour boiling water over mixture; boil for 5 minutes, stirring constantly. Add butter, lemon juice and rind. Pour this mixture over beaten eggs. Pour into baked pie shell. Add meringue.
Heat olive oil in skillet. Add minced onions, garlic and green peppers and saute, stirring constantly for about 3 minutes. Add turkey and brown. Transfer turkey mixture into large saucepan and add all remaining ingredients, except arrowroot and optional kidney beans. Bring to a boil, and let boil for 10 minutes. Reduce to a simmer, uncovered, until the sauce is thick, about 20 minutes. Remove bay leaf. Stir in arrowroot. Add kidney beans, if desired. Put top on saucepan. Cook an additional 5 minutes. Turn off saucepan. Leave top on saucepan for at least 10 minutes. Serve good with rice, baked potato or hot dogs on a bun.
Cut kielbasa lengthways and brown to taste. Cut kielbasa into 1-inch pieces. Set aside. Mix remaining ingredients. Cook 12 to 14 minutes on High in microwave. Add kielbasa and cook until heated.
Preheat oven to 350°. Grease bottoms only of loaf pans, 9 x 9 x 3-inch, or 3 loaf pans, 8 1/2 x 4 1/2-inches. Mix soy margarine and dry sweetener in large bowl. Add eggs, zucchini and water. Blend in flour, baking powder and cinnamon. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean or about 60 to 70 minutes; cool slightly. Loosen sides of loaves from pans. Cool completely before slicing.
Spray skillet with 2 to 4 squirts of olive oil spray. Heat minced garlic, raisins, pine nuts and fresh mushrooms for approximately 3 to 5 minutes until mushrooms release their moisture. Add spinach and continue heating on medium until spinach is wilted, stirring all the while to prevent sticking. Sprinkle with salt and pepper. Serve immediately.
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form.	Add sugar gradually, beating until stiff. Fold in chocolate chips and nuts.	Cover cookie sheet with brown paper and drop by teaspoon onto brown paper. Bake at 300° for 25 minutes. Cool completely and remove.
Preheat oven to 350°. Grease and flour a tube pan. Mix all ingredients together. Bake for 1 hour or until a toothpick inserted comes out clean.
Cream the margarine and sugar. Add egg; beat until light and fluffy. Sift together the flour and soda; add alternately to mixture with 1/4 cup of lemonade concentrate. Drop dough from teaspoon, 2 inches apart, onto a greased cookie sheet. Bake at 400° for 8 minutes, or until lightly browned around edge. Brush hot cookies with lemonade concentrate. Sprinkle with sugar. Cool. Yields 2 dozen.
Preheat oven to 350°. Mix all ingredients except Rice Krispies and 1/3 cup margarine. Place in greased casserole dish. Mix remaining ingredients and spread over hashbrowns. Bake 40 - 45 minutes.
Heat oven to 350°. Grease baking sheet with Crisco. Combine Crisco, granulated sugar, brown sugar, eggs, vanilla and maple flavor in large bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, baking powder and salt. Add to creamed mixture at low speed. Beat until blended. Increase speed to medium; beat 2 minutes. Drop by tablespoon on baking sheet. Bake at 350° for 10 to 12 minutes.
Cook ground beef; season to taste. Drain. Add onion and sauces; simmer for 10 minutes, then add butter. Mash boiled potatoes, adding butter, salt, pepper and milk to taste. Add cans of vegetables. Put hamburger mixture into a 13 x 9 x 2-inch pan, then add layer of vegetables. Spread mashed potatoes on top, then grated cheese. Bake in a 350° oven for 45 minutes.
Cook chicken until done. Let chicken cool and remove it from the bones. To chicken broth from cooking chicken, add the remaining ingredients and some water. Then add salt and pepper to fit your taste.
Trim crust from thinly sliced bread. Cut bread into various shapes (circles, hearts, triangles, etc). Top with the following spreads. Place on a damp cloth and refrigerate, covered, until serving time.
In a deep cast-iron skillet, fry sausage until done. Reserve 2 to 3 tablespoons of drippings after draining. Combine corn meal, flour, baking powder, soda and salt. In a separate bowl, combine eggs, peppers, onion, corn, buttermilk and cheese. Add to corn meal mixture. Stir in sausage and reserved drippings. Pour into greased skillet and bake at 450° for 20 to 25 minutes. Serve warm from skillet. Yields 12 servings.
Cover pork with water. Cook until tender, about 1 hour. Cool and skim off fat. Mix ground beef with eggs, bread crumbs, salt and pepper. Shape into tiny meatballs. Roll in flour.
Saute carrot, zucchini, onion, mushrooms and olives until tender. Add lemon, salt, pepper, parsley, sweet basil and oregano. Layer mixture with cheese and wheat germ or bread crumbs, ending with cheese on top. Bake at 350° for 30 to 40 minutes.
Cut 5 tablespoons butter and Crisco into flour. For TOPPING: combine 1 cup of flour mixture with sugars, cinnamon, and 3 tablespoons butter; reserve for pie crust. Mix remaining flour mixture with 1 1/2 cups cheddar cheese and water. Roll dough out on floured board; line 8 inch pie place forming standing rim. Mix apple slices with lemon juice. Fill pie shell with apples, mounding in center. Combine 1 tablespoon flour with nutmeg; sprinkle over apples. Cover apples with 1/2 of crumble mixture; sprinkle with remaining cheese and top with remaining crumble mixture. Bake at 375 degrees for 40 minutes. Makes one pie.
Soak crumbs in 1 quart chicken broth. Saute onions and celery over low fire. Mix all ingredients. Bake at 325°.
Mix sugar, cornstarch, tapioca and salt together. Line a 9-inch pie plate with shell. Mix strawberries, rhubarb and sugar mixture together and place in pie shell. Dot with butter and cover with top crust. Bake in very hot oven at 450° for 10 minutes. Then reduce heat to 350° and bake about 30 minutes longer.
Brown meat and drain. Chop pepper, onion and cabbage. Mix all ingredients together and pour into greased casserole dish. Cook 1 1/2 hours at 325°. Place sliced cheese on top about 15 minutes before it is done.
Spread margarine on both sides of bread. In a skillet toast one side of bread. Remove bread from skillet. Place 1 slice of American cheese and 1/2 slice of Swiss cheese on toasted side of 2 slices of bread. Cover with toasted side of remaining 2 slices. Toasted sides of bread should be on the inside of sandwich. Return sandwich to skillet and toast on both sides until cheese melts. Makes two delicious grilled cheese sandwiches.
Mix all ingredients in large bowl. Add chicken wings; marinate at least 24 hours. Bake at 350° for 1 hour.
Grind oats in blender to make a coarse flour. Mix all ingredients and let stand to wet oats and bran. Pack lightly into greased and sprayed muffin tin. Heap into muffin shapes as they do not rise. Bake at 350° for 35 to 40 minutes. Makes 12 muffins.
Cream sugar, egg and oil; add soda, salt, cinnamon, and nutmeg, mix well. Add flour mix well. Add remaining ingredients and mix well. Drop mixture by teaspoonful on ungreased cookie sheet. Bake 350° oven for 12-15 minutes or until golden brown.
Cook broccoli and place into a buttered 2 qt baking dish. Combine eggs, soup, cheese, onions and mayonnaise. Pour over broccoli. Sprinkle with croutons. Bake at 350° for 30 minutes.
Cream butter and shortening well. Add sugar and cream well. Add eggs and cream well again. Sift all dry ingredients together and add to the creamed mixture by 1/4 cup intervals until all flour is used. Add vanilla.
1. Place chips in a medium, microwave-safe bowl. Cover and microwave on medium for 3-1/2 to 5-1/2 minutes, until chips are melted. Stir until smooth. (Or melt using a double boiler.)
Combine all ingredients well and pour into two graham cracker crust pie shells. Chill until firm, about 2 or 3 hours.
The first 7 ingredients, either chop up finely or put through food processor. Add tomato juice. Add salt, pepper and red pepper (enough until desired taste achieved).
In a bread tray, sift generous amount of self-rising flour. Make an indention in the center. In indentions, place shortening. Work this into the flour, adding flour as needed, using fingers. Add buttermilk until it forms the consistency of biscuit dough and can be handled without being sticky. Roll out by hand and shape into biscuits on biscuit pan. Bake about 10 minutes at 400°. Handle dough as little as possible.
In a large boiler, boil potatoes in water (half full of water). When tender, add broccoli and continue to cook until tender. Turn heat to low and add soup and milk. Thicken with flour. Add salt to taste.	Simmer for 30 minutes.
Cream butter and sugar together. Add vanilla, flour, nuts and salt. This will be rather dry, but you just work it with your fingers until blended. Roll into small balls and bake at 350° for 15 to 20 minutes, but not too brown.
Mix dry ingredients together; add boiling water. Cook until thick (medium heat). Mix a little mixture with beaten egg yolks and add to mixture. Cook 3 minutes longer; cool. Beat 3 egg whites until stiff; gradually add 2 tablespoons of sugar. Beat again until stiff. Pour filling in pie crust. Spread meringue to very edge. Bake at 350° for 15 minutes.
Use a variety of fruit such as crisp pears and apples. Peel and cut into bite-size pieces. Add 1 can of drained pineapple chunks. Add 1 to 2 small oranges, peeled and cut into bite-size pieces. If in season, add green grapes or peaches or nectarines (peeled and cut into bite-size pieces). Use your imagination! After mixing together, add low-fat lemon yogurt to act as dressing. Top with slivered almonds if desired. Keeps for several days in Tupperware.
Combine sugar, corn syrup and water. Heat, stirring until sugar dissolves. Then boil without stirring to firm ball stage (244° to 248°), about 10 minutes. Beat egg whites until stiff. Slowly add hot syrup, beating at high speed until thick and fluffy. Add salt and vanilla. Gently fold in mayonnaise and orange rind. Makes about 3 cups.
Sprinkle 1/2 cup flour over nuts and fruit and set aside. Mix sugars, margarine and cream. Add eggs and mix. Add wine and applesauce and mix. Add flour and spices. Mix and then add nuts and fruit. Bake at 275° for about 1 hour or so. Grease and flour bread pan.
In large mixer bowl, beat butter and peanut butter until light and fluffy. Add sugars, eggs and vanilla; beat well. Stir together flour, baking soda and salt; blend into peanut butter mixture. Stir in oats. Cover dough. Chill until firm enough to handle. Heat oven to 350°. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Bake 9 to 11 minutes. Remove wrappers from peanut butter cups and place one on each cookie, pressing down gently.
Chop fine and put in boiling water and let stand 15 minutes. Put in colander and drain. Put in cold water and let stand for 15 minutes. Drain again. Mix in sugar, salt and vinegar and cook until tender. Place in canning jars.
Mix cream cheese, 1 1/2 c. sugar and vanilla. In a 9x13 in. pan layer: 1 pkg. rolls, cream cheese mixture, 2nd pkg. rolls, sprinkle 1/4 c. sugar on top and drizzle melted butter on top. Bake at 350 degrees for 30 minutes.
Preheat oven to 350°. Spray loaf pan. Sift together flour, baking powder, salt and cinnamon in small bowl; set aside. In large mixing bowl, combine margarine and sugar. Beat until creamy and light. Add egg and vanilla; beat thoroughly. Add sifted ingredients alternately with bananas, beating gently (do not overbeat). Stir in raisins and nuts. Bake for 50 minutes.
Slice squash in thin lengthwise slices. Roll in a mixture of flour, salt and pepper. Deep fry until golden brown.
Dissolve Jell-O, marshmallows, softened cream cheese and water over low heat. Combine bananas and lemon juice. Add milk, mayonnaise, pineapple and pecans. Combine with Jell-O mixture and place in refrigerator until firm.
Mix all ingredients in a large bowl. Pour 1/2 cup at a time into hot oil.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of the sauce mix. Add corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-quart baking dish. Bake, covered in a 350° oven for an hour or until potatoes are tender. Sprinkle with cheese; bake an additional 5 minutes, until cheese is melted.
Preheat oven to 400°. Combine butter, egg yolks, honey and vanilla; blend well. Add flour and chocolate chips. Divide dough in half and roll between 2 sheets of waxed paper to 1/4-inch thickness. Cut in 2-inch circles. Bake 8 minutes.
Cream together the sugar, eggs and butter. Add soda to dissolve in sour milk. Add salt and vanilla. Blend in flour. Fold in finely cut apples (leave peeling on). Put in 3 greased loaf pans. Top with brown sugar and cinnamon mixture. Bake at 325° for 55 to 60 minutes.
Toast sesame seeds and almonds in 350° oven until light brown. Mix cabbage, Ramen noodles and onions together in bowl and refrigerate until ready to serve. Combine sugar, vinegar, pepper, oil, Ramen seasoning and salt. Pour over cabbage mixture just before serving. Then add toasted seeds and almonds. Toss until coated.
Place potatoes and ham in long baking dish. Mix remaining ingredients and pour over potatoes and ham. Bake at 350° for 1 1/4 hours or 25 minutes on High in microwave oven. Stir midway. Serves 4 to 6.
Sift flour, baking powder and salt. Add sugar, eggs and vanilla to melted butter or margarine. Blend in dry ingredients. Mix with nuts. Spread thin and evenly in a well-greased and floured pan. Bake at 350° for 30 minutes. Cool and then cut into squares.
Brown ground beef and onions. Drain well. Add remaining ingredients. Mix well and simmer.
Brown the chopped onions with the meat. Add chili pepper, tomato sauce and tomatoes. Simmer for 5 minutes and then add the grated cheese. Blend until melted. Serve immediately.
Empty soup into boiler. Add can of water; stir until blended. Bring to boiling point. Add 1 can Minute rice, mushrooms (drained) and chicken with its liquid. Stir until well blended. Remove from heat. Cover; let sit until rice is tender. (It will need to be stirred a couple of times while it is sitting.) Salt and pepper to taste.
Mix jello and hot water together. Chill for 2 hours. Mix the rest of the ingredients together and freeze in 4 equal parts. Remove 2 hours before serving. Pour 1 quart ginger ale over frozen punch before serving (1 quart ginger ale per 1 part punch).
Brown ground beef and chopped onion. Simmer until meat is done. Add tomato sauce, rice, salt and pepper. Slice top off bell peppers and core. Fill each pepper equally with meat mixture until it reaches top. Place upright in buttered casserole dish. Cover with foil. Cook at 350° for about 1 hour.
Spread coconut in a large shallow pan. Bake at 350° for 7 to 8 minutes until golden brown. Turn into a small pie pan. Cool.
Sift together the flour, soda and salt. Cream together the margarine and sugar until light and fluffy. Beat in egg. Stir in Baby Ruth pieces and dry ingredients. Add vanilla; blend well. Chill dough for 30 minutes. Drop by half teaspoonfuls onto greased baking sheets. Bake at 350° for 10 to 12 minutes, or until done. Remove from baking sheets; place on wire racks to cool.
Coat chicken with flour, salt and pepper. Heat oil in large skillet and stir-fry 3 to 4 minutes. Push chicken aside and add green pepper, onions and garlic. Saute until onions are soft, stirring frequently.
Melt jello in 1 cup hot water. Add 1 cup cold water. Stir in pineapple (with juice), cranberries and 1 cup nuts. Pour into mold or Pyrex dish. Chill until set.
Beat the egg until foamy. Combine syrup and boiling water; when well mixed, add the shortening and stir until well blended. Mix in eggs. Stir the dry ingredients together. Set aside 1/2 cup of the dry mixture. Combine the flour mixture and syrup mixture; beat until there are no lumps. Dredge raisins in the flour mix and add to the batter. Bake in a greased and floured tube pan in a moderate 350° to 375° oven until done. Test at 1 hour to see if done. It will pull away from pan (slightly) and spring back when touched lightly on top.
Mix ingredients and congeal in a casserole dish. When congealed, top with topping mixture.
Dissolve 2 packages strawberry jello in 1 3/4 cups boiling water. Stir in frozen strawberries. Stir until berries are thawed and jello begins to gel. Stir in crushed pineapple, banana and chopped nuts. Put in glass baking dish; when set frost with following:
Combine oil, pepper and garlic in blender. Add some basil and blend. Add the rest gradually until thin. If too thick, add more oil. Pour into bowl and add cheese and pine nuts. Mix well. Put in small containers and drizzle oil onto the back of a spoon to form a protective layer on top of pesto. Store in refrigerator or freezer. Do not heat pesto. (One cup of pesto for 1 pound pasta.)
Cream sugar and margarine. Add eggs and bananas. Combine dry ingredients; sift into mixture alternately with sour milk. Fold in nuts. Bake in an 8 x 4 x 3-inch greased pan at 325° to 350° for one hour. Remove loaf from oven; cool and then wrap in foil. Keep in refrigerator.
Preheat oven to 375°. Thoroughly mix margarine, butter, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in two portions. Blend food color into half of dough. Shape 1 teaspoon dough from each half into 4-inch rope.
Cream sugar and softened margarine. Add eggs and vanilla. Mix well. Mix flour, cream of tartar, soda and pecans. Add to sugar-egg mixture. Mix until blended. Roll into rolls about 1 1/2-inch in diameter and place and wrap in wax paper or foil. Put in the refrigerator at least 4 hours or may be kept in freezer and baked when you want. Cut 1/4-inch thick slices and bake on ungreased cookie sheet for 8 to 10 minutes in a 425° oven.
Mix cheese, margarine and pepper. Add flour and mix well. Add Rice Krispies and mix. Shape into small balls and place on ungreased cookie sheet. Flatten balls with fork. Bake at 350° for 10 minutes.
Cook broccoli as directed. Drain and put in large mixing bowl. Add rice, butter, onion, milk, cheese whiz, and soup. Mix and pour into casserole dish. Bake uncovered at 350° for 35 minutes.
Mix 1/2 cup water and cornstarch to a thin paste. Combine 1 1/2 cups water and sugar in top of double boiler and bring to a boil over direct heat. Add cornstarch paste and cook until mixture thickens a little; return to double boiler and continue cooking until thick and smooth (15 minutes). Pour over slightly beaten egg yolks and cook 1 minute longer. Add lemon rind, juice and butter. Blend well. Cool and pour in pie shell. Top with meringue made with 3 egg whites, 9 tablespoons sugar and 1 teaspoon lemon juice.
Brown hamburger and onion. Drain off fat and discard. Blend cornbread mix, corn, peppers, eggs and milk. Spread 1/2 mixture in greased 13 x 9-inch pan. Layer meat and cheese. Pour rest of cornbread mixture on top and spread out evenly. Bake at 350° for 30 minutes or until golden brown.
Roll 1/2 pastry thin; line 13 x 9 x 2-inch dish. Roll other half thin; cut into 2-inch strips. Bake half the strips at 375° for 5 to 10 minutes or until lightly browned.
Trim fat from meat; cook fat in skillet to oil surface. Discard trimmings. Brown chops in skillet. Add the first 2 tablespoons water, the first 1/2 teaspoon salt, the cloves and bay leaf; cover and simmer 30 minutes. Remove chops from skillet; discard cloves and bay leaf. Add cabbage, apple and onion. Combine sugar, flour and the second 1/2 teaspoon salt. Stir in vinegar and the remaining water. Pour over cabbage, stirring to mix. Cover and simmer 5 minutes. Return pork chops to skillet; cover and cook 20 minutes more or until chops and cabbage are tender.
Prepare the petite peas as instructed on package. Slice the chestnuts into shoestrings. Mix all the ingredients together, chill and serve.