HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let charcoal fire burn down to only coals. Double aluminum foil and form around fish; allow for top to stay open. Cut sticks of butter into strips about 1/4 inch thick. Sprinkle fish with lemon pepper and lay strips of butter on top of fish placed over charcoal. Check every 5 minutes and baste with melted butter until fish gets flaky, usually about 20 to 30 minutes. Don't overcook or fish will dry out and shrink.
Steam zucchini and onions for 5 to 7 minutes in microwave on High (drain). Mix sour cream, soup and cheese together. Add zucchini and onion. Combine stuffing and melted oleo. Put 1/2 stuffing in bottom of casserole; put zucchini mixture over stuffing and spread rest of stuffing over top. Bake at 350° for 30 minutes or until done.
Place fruit in a quart jar that has a lid. Heat remaining ingredients to boiling. Pour over fruit in jar and cool. Cover and refrigerate at least 8 hours. Serve with ham, pork or chicken.
Boil chicken approximately 35 minutes. Retain 2 cups broth. Cut chicken into small pieces. Prepare 1 package stuffing mix as directed.
Combine all dry ingredients. Add water, buttermilk and melted shortening. Mix, cover and let set in refrigerator for 12 hours or longer. Stir and drop into greased muffin cups. Let rise in muffin pans until double in volume. Bake at 400° for 20 minutes. Makes 2 1/2 dozen.
Combine all ingredients in large mixing bowl. Mix at medium speed for 2 minutes. Pour batter into Pam sprayed Bundt pan. Bake at 350° for 50 to 60 minutes or until cake tests done. Cool 10 minutes in the pan. Remove to serving dish. Good as is or dust with powdered sugar.
Mix well all ingredients, except bacon, mayonnaise and Miracle Whip; place in skillet. First, brown bacon and remove. Leave some fat. Cook until thick. When mixing with potatoes, add 1 tablespoon each mayonnaise and Miracle Whip.
Thaw broccoli in a colander; squeeze off excess water. Mix together with eggs, soup and seasonings. Place into 2-quart casserole dish; cover with Cheddar cheese.
Put salt and 2 trays of ice cubes on cucumbers, onions and peppers. Cover with cold water. Let stand 3 hours. Drain. Put on sugar, vinegar and spices. Heat just to the boiling point. Put in hot jars and seal. Makes 8 pints.
Blend on low heat. Bring to boil. Simmer 15 minutes. Stir occasionally.
Mix cabbage, carrots and cucumber. Mix gelatin and mayonnaise in top of double boiler. Heat over hot water to dissolve gelatin. Mix with vegetable mixture. Store in refrigerator overnight. Spread on sandwiches. Place in airtight container. Put wax paper between each layer and on top. Add moistened paper towel. Close container and refrigerate. Stores well. Mixture may be used for several days.
Preheat oven to 375°. Combine flour, soda and salt; set aside. In large bowl, combine margarine, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in chocolate and nuts. Divide in half. Bake on ungreased cookie sheet for 8 to 10 minutes. Can be wrapped in waxed paper and frozen to slice and bake up to 8 weeks.
Separate rolls into 16 triangles. Spread cream cheese onto each triangle. Sprinkle with morsels. Roll up as per directions on crescent rolls tube container. Bake at 350° for 15 to 20 minutes, until golden brown.
Preheat oven to 350°. Cook noodles until half done. Layer noodles, cottage cheese, cheese, mushrooms and sauce. Reserve a little cheese to sprinkle on top. Bake 20 to 25 minutes or until cheese is browned. Serves 4. Contains 325 calories per serving.
Cook cake as directed. Punch holes in cake. Mix the milk and cream of coconut; pour over cake. Let cool. Cover with Cool Whip, then add coconut to Cool Whip.
Drain pineapple; reserve syrup. Combine syrup with brown sugar, cornstarch, vinegar, tomato paste, cinnamon stick and salt in saucepan. Cook over medium heat until thickened. Let stand 20 minutes. Remove cinnamon stick. Stir in turkey, green pepper strips, tomato wedges and pineapple. Cook until hot. Serve over rice. Makes 8 servings.
Cook butter, mushrooms, green pepper and onions for 5 minutes in medium saucepan. Slowly add flour. Cook until mixture is simmering. Remove from heat. Stir in milk, broth and mushroom liquid. Heat to boiling, stirring constantly. Add drained chicken. Heat through and serve over biscuits, noodles or rice.
Place all ingredients in a large bowl and beat with a fork. After thoroughly mixing marinade, place chilled and drained mushrooms in the bowl with marinade. Leave overnight in bowl and stir a couple of times so that mushrooms will be thoroughly covered and coated with marinade. Place in quart jar next day and pour marinade over. Cut stems off mushrooms even with caps. Drop caps into boiling water (salted) and 1 tablespoon of vinegar. Take out when water begins to boil again. Drain and plunge into cold ice water. Chill and drain before adding marinade.
Put tamales in bottom of casserole dish. Mix all other ingredients and pour over tamales. Top with crushed chips. Bake uncovered at 350° for 35-40 minutes. Let set.
Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to gelatin. Stir until melted. Chill until partially set, then add nutmeg and flavoring. Stir in egg yolks; fold in egg whites. Pour mixture into pie shell and chill until firm. Top with fluffs of whipped cream; dust with nutmeg.
With electric mixer, beat eggs until light and foamy. Add oil, sugar, bananas and vanilla; mix well. Stir dry ingredients together with nuts, then add to banana mixture. Mix well. Pour into a greased and floured 2 pound coffee can. Place can inside crock-pot and cover with a paper towel. Place lid on crock-pot and cook on high setting for 3 to 4 hours or until tests done with toothpick.
Cook cubed potatoes. Cover with water. Add salt. Cook it until done. In another saucepan, boil together vinegar, sugar, water and celery seed. In skillet fry bacon until crisp; crumble bacon in tiny bits. Save grease. Drain cooked, cubed potatoes. Add boiling vinegar mixture, bacon bits and grease. Salt and pepper to taste. Stir until potatoes become slushy.
Shell and devein shrimp. Melt butter in chafing dish or skillet; add lemon juice and seasonings. Saute shrimp in hot herb butter over medium heat 8 minutes or until pink, turning once. Serve hot, preferably on a bed of rice.
Cream margarine and sugar. Add the eggs, one at a time, and blend thoroughly. Add oats, pecans, raisins and vanilla. Add flour which has been sifted with cinnamon, soda and salt. Roll into teaspoon size balls and place on cookie sheet. Press down ball with a flour coated fork.
Mix all together and form into rolls. Wrap in heavy foil or double thickness regular foil. Refrigerate 24 hours. Unwrap and bake on broiler pan at 300° for 2 hours. Refrigerate for several weeks or can be frozen. Cool before slicing.
Mix sugar, flour, cocoa in a medium saucepan or cast-iron skillet. Beat egg yolks and add to milk and mix together. Combine dry ingredients to liquids and add butter. Cook until thick on stove top, stirring constantly. Pour into baked pie shell. Top with meringue.
Combine first 6 ingredients in a large bowl. Combine rest of ingredients in smaller bowl. Add liquid all at once to dry ingredients. Stir with a fork to blend. Do not overbeat. Let stand 30 to 45 minutes. Batter will thicken (if too thick, add a little more milk). Cook on hot griddle.
Combine the first 5 ingredients in a large bowl. Pour 2 cups boiling water over this mixture. Stir water into mixture to combine ingredients. Dissolve yeast in warm water. When batter is cooled to lukewarm, add yeast. Stir in 4 cups flour. When dough is stiff enough to handle, turn onto floured board and knead 5 to 10 minutes, adding 1 more cup flour as you knead. Place in greased bowl. Cover and let rise until double. Punch down; shape into loaves and place in greased bread pans. Bake at 350° for 30 to 40 minutes. Brush with margarine for soft crust.
Mix first 8 ingredients in order. Add mixed flour and soda, making sure flour is mixed in well, then add nuts, apples and water. Mix until well folded and pour into 9 x 13-inch greased cake pan. Bake at 350° for 1 hour.
Boil chicken breasts; debone. Brown the onion with butter; add the 3 cans of ingredients to the onion. In 13 x 9-inch pan, layer chicken, Doritos, soup mixture and top with cheese. Bake at 325° until bubbly hot.
In a skillet, fry sausage patties. Drain and keep warm. Pour off all but 2 tablespoons grease. Blend in flour and brown, stirring constantly. Gradually add milk or water, mixing well. Bring to a boil; reduce heat and simmer. Crumble sausage patties and add to gravy along with salt and pepper. Simmer 2 minutes. Serve over hot, open-faced biscuits.
In a large pot, saute chopped onion and diced pork. Turn down heat and add the cabbage, water, sauerkraut and barley. Salt and pepper to taste. Simmer 1 1/2 hours.
Blend sugar, salt, dry mustard and paprika. Add vinegar. Gradually blend in oil and poppy seed. Pour over asparagus. Put 1 grated onion on top.
Mix margarine and graham cracker crumbs. Press into 13 x 9-inch pan for crust. Layer next 4 ingredients. Bake at 350° for about 30 minutes.
Mix ingredients with electric mixer. Grease a 9-inch square pan. Bake at 350° for 30 to 35 minutes.
Brown ground beef with onion and garlic in medium saucepan. Drain off excess fat. Add remaining ingredients. Heat to boiling. Reduce heat; boil gently 15 minutes. Serve over hot, cooked spaghetti. Makes about 2 1/4 cups.
Melt oleo in large pan. Mix in sugar, milk and cocoa. Boil until thick (at least 15 minutes). Add peanut butter, oatmeal and vanilla. Put on greased cookie sheet. Let set at least 1 hour. Cut into squares.
Mix together thoroughly shortening, brown sugar and eggs. Stir in sour milk or buttermilk. Sift together and stir in flour, soda and salt. Blend in coconut. Chill 1 hour.
Boil chicken or hen until tender. Cool. Remove skin and debone; set aside. Combine flour and oleo. Mix until consistency of pie crust. Add 1/2 cup of broth (from boiled chicken) or enough to form a soft ball. Roll to 1/4 inch thickness. Cut into strips and drop into boiling chicken broth. Return deboned chicken to pan with dumplings and cook until dumplings are tender (about 30 minutes on low).
Boil macaroni. Brown ground beef with salt and pepper to taste. Mix macaroni and beef which has been well drained with grated cheese, chopped onion, green pepper, tomatoes and frozen corn. Cover and bake in baking dish for 25 minutes at 375°.
Brown ground beef in butter or margarine. Add tomatoes, rice and mushroom soup. Simmer together until rice is fully cooked. Mix in onion, oregano and thyme. While still hot, pour into casserole. Form lattice work pattern with cheese strips on top of casserole and place slice or 2 stuffed olives in each square. Place casserole under broiler just until cheese starts to melt. EAT AND ENJOY!!
Cook noodles according to package directions; drain and set aside. Saute beef until brown; drain. Stir tomato sauce, sugar, salts and pepper into meat. Combine cottage cheese, cream cheese, sour cream, onions and green pepper. In a greased 9 x 13-inch pan, layer noodles, meat sauce, cheese mixture, then repeat layers again. Bake 45 minutes at 375°. Sprinkle Parmesan cheese over top and bake about 5 to 10 minutes longer.
Heat oil in wok until very hot. Drain pork thoroughly and deep fry in hot oil for just 30 seconds. Remove and drain on paper towel. Pour out all but 3 tablespoons oil. Fry ginger and garlic gently for 30 seconds. Add all vegetables and stir-fry. Add oyster sauce, salt, pepper and Accent. Stir-fry until vegetables are cooked but still crunchy. Serves 10.
Saute in margarine until tender the celery, green peppers and onions. Add hamburg, tomato soup and tomato paste. Season with salt, pepper and garlic powder to taste. Cook slowly for 2 hours.
Mash bananas and set aside. Cream margarine and sugar. Add eggs and vanilla; beat well. Add bananas; mix. Add flour and soda to above mixture; mix well. Bake in one large or two small greased bread tins at 350° for one hour for large pan; 45 to 50 minutes for small pans.
Soak bread crumbs in milk. Saute onions in 2 tablespoons butter until soft. Add to bread crumbs. Add beef, seasonings and egg. Form into balls 1-inch in diameter. Roll in flour. Saute in remaining 2 tablespoons of butter about 10 minutes or until lightly browned. Add stock or cream. Cover and simmer for 5 minutes. Remove meat balls to dish. Thicken gravy with 1 1/2 tablespoons flour blended with equal amount of water. Pour over meat balls.
Remove bones and pound thin as you can. Place ham and stick of Swiss cheese on breast. Roll, tucking in sides to avoid oozing. Secure with toothpick; dust with flour and dip into beaten eggs. Cover meat with mixture of bread crumbs, Parmesan cheese, parsley and dressing mix. Chill one hour. One hour before serving, fry rolls in hot oil until lightly browned. Drain the meat. Remove toothpick. Place on baking sheet and bake at 325° for 45 minutes. When meat is cooked, place on warm platter. Heat soup and sour cream (do not boil) and serve over chicken rolls.
Slice bread in half horizontally. Rub each half with garlic and dribble with oil. Add ingredients in layers evenly over bottom half. Season with salt, pepper and oregano.
Brown onion and sausage in a large skillet, stirring to crumble sausage; drain. Add soup mix, rice, water and almonds, if desired; mix well and simmer 7 minutes. Spoon into a greased 2 1/2-quart casserole. Bake at 400° for 30 minutes. Yields 5 to 6 servings.
Mix cornbread and loaf bread crumbs. Add sage and pepper. Set aside in a large mixing bowl. Melt margarine in saucepan over medium heat. Add celery and onion. Cook until tender. Add onion and celery mixture to bread crumbs and stir. Beat eggs and add to mixture. Mix well. Pour into a 9 x 13-inch pan and bake in preheated 350° oven for 30 minutes or until knife comes out clean when inserted in center.
Drain pineapple, fruit cocktail and oranges. Mix cottage cheese and Cool Whip, sprinkle jello in mixture and fold until well mixed. Add fruits and mix well. Place in refrigerator. Nuts may be added if desired.
Saute onion in butter. Add soups, cheese and Ro-Tel to same sauce. Layer chicken, Doritos, sauce twice. Bake covered 15 minutes, uncovered 15 minutes in 325° oven.
Make a white sauce of butter, flour and milk. Add Worcestershire sauce, seasoning, shrimp and pimento. Put in greased casserole. Bake at 350° for 35 to 60 minutes. Serves 8.
Marinate the vegetables in the Italian dressing (cut the onions into suitable size pieces if necessary). Let them soak for several hours. Drain the vegetables, keeping the marinade. Put the vegetables on skewers and grill over warm, not hot, coals until the vegetables are tender. Turn them and brush with the marinade frequently.
Heat oven to 375°. Sift flour, baking soda and salt together for easier, more thorough mixing. Using electric mixer, cream butter in a large bowl until light and fluffy. Add both sugars and beat until fluffy. Mix in egg and vanilla, then peanut butter and melted chocolate. Mix in dry ingredients, then chocolate chips.
Melt margarine and place in oiled baking dish or directly in Dutch oven. Place sliced squash and salt in margarine. Place cheese and then cracker crumbs on top. Bake for about 10 minutes, until tender to fork. Do not overcook. Serves 8.
In medium bowl, combine soup, stuffing, celery and onion. Spoon stuffing mixture into greased 9-inch pie plate. Arrange chicken over stuffing mixture. Press each chicken breast lightly into stuffing mixture.
Parboil broccoli and onions in minimal water, drain. Combine remaining ingredients. Stir in vegetables. Bake in Pam-sprayed 10-inch pie pan or quiche pan. Bake in center of oven at 350° for 30 to 35 minutes. Let rest 10 minutes.
Preheat oven to 400°. Mix together shortening, oats, brown sugar, corn syrup, salt and vanilla and spread in well greased 13 x 9-inch pan (no larger). Bake 10 minutes being careful not to overbake.
Use a large skillet with cover. Heat olive oil and brown beef until all red disappears. Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano and capers. Add to meat in skillet, mix well and cook covered for about 10 minutes on moderate heat. Cut olives into thin rounds. Add to meat together with tomato sauce, Burgundy wine, hot sauce and brown sugar. Stir well and cook 5 minutes uncovered. Now add water and mix well, correct seasoning as needed, cover and cook at low heat for approximately 30 minutes, or until most of liquid is absorbed. Serve over long grain white rice and fried plantains.
Mix jello and sugar. Add Kool-Aid and boiling water. Stir until dissolved. Add cold water and pour into ice cube trays. Freeze.
Melt margarine over low heat. Add onion, celery and garlic. Saute, uncovered, 3 minutes. Add potato and pepper. Saute 2 minutes. Stir in chicken broth and milk. Simmer, covered, 10 to 15 minutes or until the potato is tender. Beat in chives.
Wash zucchini and slice 1/4-inch thick, diagonal. Cover and set aside.
Mix cheese, lemon, crab and onion. Put 1 teaspoon size in a won ton skin and fold up. Deep fry won tons in hot oil until golden brown. Drain.
In a mixing bowl, blend cream cheese, vanilla and milk; fold in the whipped topping. Spread half into pie crust. Drizzle with half of the caramel topping. Combine the toasted coconut and pecans; sprinkle half over the caramel. Yield: 6 to 8 servings.
Saut onions in butter in a skillet over medium heat until translucent. Do not allow onions to burn. Add flour, and continue to cook for about 10 minutes, stirring often. Slowly stir in broth. Add pumpkin, apple juice, salt and pepper. Heat thoroughly. Puree soup in a blender. Return to sauce pan. Add cream and heat. Makes 8 cups.
Prepare Rice-A-Roni as directed, set aside. Heat oil, panfry onions, 1 egg and stir in shrimp. Drain bean sprouts and rinse once. Combine all to rice and fry lightly. Add soy sauce. Let set until ready to serve. Easy and good!
Combine sugar, oil and eggs. Add pumpkin; sift together dry ingredients. Add to pumpkin mixture. Add water and mix well. Pour into two 8 x 4 x 3-inch well-greased loaf pans. Bake at 350° for 1 hour.
Mix potatoes, soup, sour cream and half the cheese together. Put in baking dish. Cover with rest of cheese. Cook at 350° for 45 minutes.
Sift flour, add salt, baking powder and cinnamon. Add flakes, peanuts and raisins. Beat egg. Add remaining ingredients. Stir into flour mixture. Drop by teaspoon onto sprayed cookie sheet. Bake at 350° for 10 minutes. Yields 30 cookies.
Stir together first 3 ingredients; let set 5 minutes. Heat milk to lukewarm; add milk to sugar and oil and add yeast mixture. Stir in remaining ingredients. This makes a stiff dough. Knead and let rise until double in bulk. Make into rolls. Let rise and bake at 350° until done.
Preheat oven to 350°. Clean and wash trout and pat dry. Mix all other ingredients. Stuff mixture equally into cavity of each trout. Close cavity with toothpicks. Place in baking dish sprayed with cooking oil. Bake covered for approximately 30 minutes or until trout flake easily.
In each of 5 tall glasses, place 2 scoops orange sherbet. Pour in orange beverage to fill glasses.
Mix all ingredients well. Let rise for 2 hours. Roll out and let rise 1 hour. Bake at 375° for 20 minutes or until done.
Place margarine in 2-quart casserole. Microwave on High about 45 seconds or until melted. Stir in flour, mustard, salt and pepper until smooth. Stir in milk gradually. Microwave, uncovered, on High for 7 to 8 minutes, stirring every minute until mixture thickens and boils. Stir in crabmeat and wine. Cover tightly and microwave on High 2 to 3 minutes or until hot. Serve over toast.
Dissolve gelatin in hot water. When nearly cold but before set, gradually stir in cream. Peel bananas; mash with fork. Beat until light and smooth. Stir lightly but thoroughly into gelatin and cream. Pour into mold or glass dish; let set.
Put the first 4 ingredients in a pan; bring to boil for 1 minute. Add the peanut butter and oatmeal. Stir up fast and drop by teaspoon onto wax paper.
Soak the oatmeal in the buttermilk at least 1/2 hour. Beat eggs into oat mixture. Add honey. Stir in dry ingredients. Add oil and mix only until blended. Bake at 425° for 15 to 20 minutes. Makes 12 large muffins.
Bake pie shell at 350° until barely golden. Combine pie filling mix and milk in saucepan and cook over medium heat until mixture comes to a boil. Remove from heat. Pour into a bowl. Cover with plastic wrap and let cool completely.
Melt butter; whisk in flour and salt. As it thickens, to it add milk slowly and pepper, constantly stirring. If desired, blend in mustard. Serve over Lutefisk.
Brown beef and onion. Combine rest of ingredients. Cook until heated through. Serve on a bun. Makes 16.
Heat milk over boiling water; mix eggs, sugar and salt. Slowly put in hot milk. Cook over simmering water, stirring constantly, until mixture is thick. Remove and cool. Fold in cream and vanilla flavoring. Pour into cups and freeze until firm. Serves 6 or more.
Melt butter in casserole. Mix all ingredients together. Bake at 400° for 30 to 45 minutes, until lightly brown.
Sift together flour, baking powder, salt and baking soda. Cream together margarine and sugar. Add egg and sour cream. Combine liquid mixture and dry ingredients and mix by hand just until dry ingredients are moistened. Add raisins and caraway seed. Place in buttered 1 1/2-quart casserole. Brush with melted butter. Make a cross from diagonal corners. Sprinkle with sugar. Bake at 375° for 30 minutes and at 325° for another 30 minutes.
Cut the dried beef real fine with parsley flakes. Put 1/2 of the beef and parsley flakes with the cream cheese, then add mayonnaise, mustard, horseradish and Worcestershire sauce. Mix well and make into a log roll. Put remaining dried beef on waxed paper or Saran Wrap, and roll log roll in dried beef. Put in refrigerator before serving. Cut into 1/2 to 1-inch pieces. Put between any kind of crackers.
Wash lentils; soak in cold water for 2 hours; drain. Saute onion and celery in olive oil. Add lentils, 1 1/4 quarts water, bay leaf, salt, pepper and tomato paste. Boil, then simmer, covered 1 1/2 hours. Add vinegar and oregano. Simmer 30 minutes.
Saute sausage, onion and green pepper; drain grease. Combine other ingredients, except cheese; mix well. Put in a 2-quart greased casserole. Cover with cheese. Bake at 350° for 20 to 25 minutes, or until bubbly.
Mix coconut and chopped nuts together and place 3/4 of mixture in greased 9 x 13-inch pan. Mix cake mix according to box directions and pour on top of nut mixture. Mix cream cheese, oleo, vanilla and powdered sugar together. Spoon on top of cake batter in blobs. Sprinkle remaining nut mixture over top. Bake at 350° for 1 hour. Cool.
Preheat oven to 375°. Grease bottom of medium muffin pan cups with shortening.
Mix all but tortillas together. Spread mixture on tortillas about 1/2-inch thick. Roll up tortilla. Freeze for about 30 minutes to make firm. Slice into 3/4-inch slices to make little discs. Serve with picante sauce or queso. Makes great hors d'oeuvres.
Preheat oven to 400°. Crumble ground beef in bottom of large casserole dish. Sprinkle with chopped onions, salt and pepper. Cover with a layer of sliced potatoes. Spread cream of mushroom soup over potatoes. Continue layering with beef, onions, potatoes and soup to the top of the dish. Bake covered at 400° for 35 to 40 minutes. Bake uncovered for last 5 to 10 minutes until browned.
Melt butter, add brown sugar and cinnamon. Bring just to boil; reduce heat and add bananas. Simmer over low heat 5 minutes, stirring occasionally. Heat rum; pour over bananas. Ignite carefully and allow flames to subside. Serve banana mixture over ice cream.
Mix sugar and margarine, then flour, milk and eggs into that mixture. Add coconut and pour into an unbaked pie crust. Bake at 325° for 45 minutes.
Mix all ingredients, divide into 10 balls. Roll out. Use 2 teaspoons of fruit filling for each pie.
Save 1/2 nuts. Mix everything together and chill thoroughly. Shape into a ball and roll in nuts. Refrigerate.
Mix ingredients, except cabbage; cover and chill. Pour on shredded cabbage for cole slaw. Can be doubled for large head of cabbage.