HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a microwave-safe baking dish, melt just enough butter or margarine to cover the bottom of the dish you are using. Sprinkle finely chopped onions over melted butter or margarine. Lay fillets upside down in dish and sprinkle with salt and ground pepper to taste. Then cover with plastic wrap and microwave on High for 5 minutes. Remove from oven and carefully turn fish over with a spatula, then pour the white wine and lemon juice over top. Sprinkle with seasoned bread crumbs and parsley flakes. Cover again with plastic wrap and microwave on High for another 5 minutes. Remove plastic wrap and enjoy!!!
Combine all dry ingredients in a plastic bag. Spray broiler pan and rack with Pam. Wash chicken and let drain. Dredge in flour mixture and place on broiler pan. Drizzle chicken with melted butter or spray chicken with Pam (to save calories and fat grams). Bake uncovered at 350° for 1 hour. Extra flour mixture may be frozen for next time.
Saute onion in cooking oil in Dutch oven. Add approximately 3 tablespoons paprika and stir well. Add chicken pieces, one by one, and coat each with thyme, onion and paprika. Add salt and carrot rounds. Cover and cook slowly, approximately 3/4 hour, turning chicken occasionally (there should be enough juice but you may have to add a bit of water). Taste. You may need more salt. Cook noodles. Add green pepper and continue approximately 15 minutes. Remove chicken pieces to bed of cooked noodles. Stir sour cream into broth and pour over chicken. Serve with salad.
Cook chicken breasts covered with water. Add salt and bay leaf. Bone, skin and cube chicken breasts. Mash eggs; chop celery and green onions. Combine; add mayonnaise to consistency you want. Serve on half avocados.	Garnish any way you want.
Place ingredients in order in a 9 x 13-inch baking dish. Drizzle melted butter over all and bake at 325° for 1 hour.
Spray a large dish and layer the following. Place diced smokey links in the bottom of dish, then place cooked and drained veggies over meat. Follow this by cooked noodles. Mix soup and milk together; pour over noodles. Top with mushroom pieces if desired. Add diced Velveeta cheese and bake at 375° for 45 minutes.
Mix first 5 ingredients all together. First put margarine in a pan; let melt. Put 2 tablespoons flour, mushroom juice and 1/2 cup milk in; stir all up and cook until thick. Pour over noodles. Bake. Equals bread substitute, limited vegetable and fat - 1/2 milk.
Mix cream cheese, 1/2 beef and rest of ingredients. Roll in two or three balls. Roll balls in remaining beef.
Chop fruit and mix with nuts and coconut. Pour condensed milk over all and blend. Add vanilla and dash of salt. Cover and refrigerate overnight.
Soften butter. Beat in sugar, egg, soda, cream of tartar and flour. Add nuts. Mix by hand. Divide in two parts. Roll in wax paper and freeze. Cut thin slices and bake 10 minutes at 350°. Remove from pan right away.
Bake potatoes and take out of skins. Do not mash, leave in small chunks. Place in 9 x 13 inch baking dish. Heat 1/4 cup butter and soup. Add sour cream, onion and cheese to soup mixture and stir. Pour over potatoes and top with corn flakes crumbs mixed with melted butter. Bake at 350° for 45 minutes. Serves 6 to 8.
Cut up 1 cup strawberries; add to the 1 cup cold water and the 3 tablespoons cornstarch that have been stirred until smooth. Place in a saucepan and cook over medium heat, stirring until thick and clear. Stir in a few drops of red food coloring. Cool. Stir in remaining berries, reserving 1/4 cup for garnishing. Put in a baked pie shell. Chill for about 3 hours until firm. Top with whipping cream and garnish.
In saucepan, bring dates, water, 1/2 cup sugar and nuts to a boil. Boil for 5 minutes. Cream shortening and rest of sugars. Add eggs and dry ingredients. Roll dough 1/4 inch thick and spread with date mixture. Roll in wax paper and chill overnight. Bake at 400°.
Combine all and refrigerate overnight. If too sweet, add more lime juice. If not sweet enough, add more sugar.
Heat oven to 350°. Slightly thaw potatoes. Combine with 1/2 cup melted butter. Add seasonings, onion, soup, sour cream and cheese; blend thoroughly. Pour into a well-greased 3-quart casserole. Combine corn flakes with remaining butter; sprinkle over potato mixture. Bake for 45 minutes. Yields fourteen 1/2-cup servings.
Dissolve the jello in the boiling water. Add the strawberries to the jello as soon as jello is dissolved. Add the crushed pineapple. Put half of jello in pan to make 1 layer; let set a while. Have cheese softened; add pineapple juice and chopped nuts. Spread cheese over layer of jello; add balance of jello.
Combine all ingredients and pour into greased 11 x 13-inch baking dish. Bake at 350° until brown for 45 minutes.
Melt butter and chocolate squares over low heat in a large saucepan. Remove from heat. Add sugar and slightly beaten eggs. Mix thoroughly. Add flour and baking powder. Stir into chocolate mixture. Add vanilla and chopped nuts. Pour into 9 X 13 pan, greased and floured on bottom only. Bake at 350° for 35 minutes.
Mix all ingredients except pecans. Form into ball. Roll in pecans. Let set overnight, covered, in refrigerator. Serve with crackers.
Follow directions of Solomon for bringing up a child. Proverbs 23:14. That is, beat him with a rod. Bake as a loaf cake at 325° for 50 minutes. Cool on a rack. Slices best after a few hours. All references are KJV.
In medium bowl, combine shrimp and all other ingredients, except bread. (This mix can be covered and refrigerated up to 24 hours in advance). Preheat oven to 450. Top each slice of bread with about 1 Tbsp. of the mixture. Arrange a single layer on a greased baking sheet. Bake until the top is golden brown and bubbly (8-10 minutes, depends on the oven). Serve immediately!
Add shortening and salt to boiling water and stir over medium heat until mixture boils. Lower heat; add flour all at once and stir vigorously until mixture leaves sides of pan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Shape on an ungreased cookie sheet using 1 teaspoon or 1 tablespoon of paste for 1 puff, depending on size desired. Bake in hot oven, 450°, for 20 minutes. Do not open the door. Reduce temperature to 350° and bake about 20 minutes more. Remove and place on rack to cool. When cold, make slit on one side of each puff with sharp knife. Fill with whipped cream. Dust tops with powdered sugar.
Combine sugar and flour and coat beef (I use brown bag and shake a few pieces at a time). Brown beef in large stock pot in melted shortening (or oil). Add seasonings, tomatoes and broth to meat. Cover and simmer over low heat about 1 1/2 to 2 hours until meat is tender. Stir in vegetables, except peas; cover and cook about 30 minutes. Add peas; cover and cook about 15 minutes. Yields 6 to 8 servings.
Cook onions in butter until soft. Add shrimp, which has been cleaned and broken into pieces. Cook until brown. Stir in flour, salt and chili powder. Gradually add the milk. Cook 5 minutes. Add catsup and parsley. Steam about 5 minutes. Serve over hot rice.
Mix all ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Melt in a saucepan the butter and brown sugar until dissolved. Cool ingredients slightly. Beat in well the eggs and vanilla. Sift, then measure 1 cup flour; resift it with baking powder and salt. Stir flour mixture into butter mixture and add the chocolate bits or nuts, or combination of both. Bake at 350° for about 30 minutes in a 9 x 13-inch greased pan.
Cream the cheese and oleo and mix well. Wrap in waxed paper and refrigerate overnight.
Punch holes in baked brownies. Pour Kahlua or coffee mixture over brownies. Let soak while you mix mousse. Layer in bowl in following order: 1/2 brownie, 1/2 mousse, 1/2 candy and 1/2 Cool Whip. Repeat layers and let set at least 24 hours.
Mix beef with 1 1/2 teaspoons salt, pepper, egg, minced onion and bread crumbs. Form into balls the size of walnuts. Brown in hot oil. Remove balls from skillet; pour off all fat except 3 tablespoons. (If you have less than 3 tablespoons, add more oil.) Blend in flour. Stir in remaining ingredients. Bring to a boil; simmer over low heat 10 minutes, adding more water if necessary. Add to meat balls in a 2-quart casserole. Bake, covered, at 350° for 1 hour or until veggies are tender. Makes 4 to 6 servings.
Butter 2-quart shallow baking dish. Melt stick of butter in skillet over medium heat and add onions. Cook 10 to 12 minutes until tender. Pour into casserole. Mix soup, milk, salt and pepper in bowl and pour over onions. Sprinkle with cheese. Melt extra butter; dip one side of bread in it. Arrange on top (butter side up) to completely cover top. Bake at 350° for 30 minutes or until brown. Serves 8.
Place half of beef in bottom of shallow, greased casserole. Cover with half of carrots, celery, onions and green pepper slices. Sprinkle with half the seasonings. Repeat the next layer, beginning with the ground beef; top with mushrooms. Mix tomato soup and mushroom juice; pour over all. Cover and bake at 350° for 1 1/2 to 2 hours. Serves 4.
Place popcorn in a large bowl. Heat butter and syrup in a saucepan over low heat. Stir in sugar and gelatin. Bring to a boil. Remove from heat and stir gently for 5 minutes. Pour over popcorn, tossing until everything is coated. Make into balls. Can make small or large balls.
Pour 1 cup boiling water over package of frozen broccoli. Stir occasionally until thawed. Saute margarine, celery and onion. Mix together rice, soup, Cheez Whiz, broccoli and water, celery and onion. Bake in casserole dish for 40 minutes at 325°.
Mix together and line the bottom of a 9 x 13-inch pan with this mixture. Bake at 400° for 8 minutes. Watch carefully.
Mix together and spread 1/2 of mixture in a 9 x 13 pan. Bake for 5 minutes at 350°. Melt 30 caramel squares in 1/3 cup evaporated milk. Drizzle over baked batter. Sprinkle 1 cup pecan pieces and 1 cup chocolate chips on top. Drop the remaining batter in blotches over nuts and chips. Bake 20-25 minutes at 350°. Cool and cut into squares.
Mix and cool. Pour in 9-inch square pan sprayed with Pam. Chill until firm.
Season chicken with salt, pepper and paprika. Brown 12 to 15 minutes in 4 tablespoons margarine. Remove chicken and put into a casserole dish. Add remaining margarine to pan and saute mushrooms about 5 minutes. Stir in flour, bouillon and sherry. Cook and stir about 5 minutes. Arrange artichoke hearts over chicken. Pour sauce on top. Bake, covered, at 375° for 1 hour.
Heat bacon fat in a skillet; toss in cabbage and stir until it's glistening. Lower the heat; add in pepper flakes and season with salt to taste. Continue cooking and turning cabbage until it is barely tender, about 10 minutes.
Place all ingredients in blender. Cover; blend for 20 seconds. Chill before serving. Makes 1 1/3 cups.
Mix well mashed potatoes, yeast, warm water, salt and sugar. Let stand for 20 minutes. Add well beaten eggs and shortening to first mixture and beat well. Add flour enough to handle easily. Knead. Let rise double in bulk. Roll out on floured board. Cut out doughnuts. Let rise double again. Fry in hot oil. Drain on rack or paper towels. Sugar or glaze while still warm.
In a large skillet, heat oil. Add chicken, garlic and pepper. Saute 4 minutes or until chicken is lightly browned. In small bowl, stir broth, cornstarch and salt; add to skillet. Stir in broccoli. Bring to boil over medium heat and boil 1 minute. Reduce heat to low; cook 4 minutes longer or until heated through. Toss with rigatoni. Makes 8 servings.
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake at 400° for 20 to 25 minutes or until chicken is cooked through.
Peel the potatoes; cut in strips about 1 inch thick. Place in a 3 quart baking dish. Mix sugar and flour well. Sprinkle over potatoes. Top with butter or oleo. Cover casserole and bake 1 hour at 350°. Stir once about halfway through baking.
Mix oil, water, eggs and sugar; stir in pumpkin. Mix all dry ingredients together first, then stir in the liquid ingredients. Stir in nuts. Pour into 2 or 3 greased loaf pans; sprinkle topping before baking. Top with topping. Bake 1 hour at 350°.
Crush Oreos. Line 9-inch pie pan or an 8-inch square pan with most of crushed cookies (save some for topping). Cream butter and sugar. Add egg. Cream again. Add almond flavoring. Spread this mixture on crumbs. Whip cream with sugar. Add vanilla and chopped pecans. Fold until well blended. Spread this on first mixture. Cover with crushed wafers. Let stand in refrigerator for 24 hours. Makes 6 to 8 servings.
Cook mixed vegetables and celery 10 minutes; drain. Add onions and water chestnuts. Blend mayonnaise and soup. Fold in mixed vegetables to which 1/2 of grated cheese has been added. Sprinkle 1/2 cup Pepperidge Farm dressing on bottom of a slightly greased casserole dish. Add vegetable mixture. Top with dressing and cheese which have been mixed with melted butter. Bake at 350° until bubbly, approximately 30 minutes.
Line 9 x 13-inch pan with graham crackers. Mix pudding (as directed on box.) Fold in Cool Whip. Pour 1/2 mixture over crackers. Place 2nd layer crackers over mix. Place rest of mixture over crackers. Place 3rd layer of crackers over mix. Cover and refrigerate.
Cut broccoli and cauliflower into small pieces. Add onion. Add raisins, sunflower seeds, bacon bits, mayonnaise, sugar and vinegar. Stir all together and mix. Sprinkle with Parmesan cheese.
Preheat oven to 350°. Mix together all ingredients, except Doritos and cheese. Layer in long casserole: chicken mixture, Doritos and cheese. Repeat layers ending with cheese. Bake 30 minutes.
Pound the meat flat. Marinate for up to 4 hours for 5 pounds of chicken. Grill.
In mixing bowl cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg. Add to creamed mixture. Stir in oats. Drop by rounded teaspoon 2 inches apart on lightly greased baking sheet. Bake at 350° for 10 - 12 minutes or until brown. Cool.
Beat eggs; add sugar, oil and zucchini. Sift dry ingredients together and add to mixture; beat well. Add vanilla and nuts. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350°. Batter will be runny.
Mix water and detergent and add 2 tablespoons of glycerine. Take a coat hanger and bend it into a loop. Dip hanger into solution and wave it in the air.
In a large bowl dissolve the gelatines in hot water. Cool slightly. Stir in the milk, pineapple with juice, mayo, cottage cheese, nuts and horseradish sauce. Mix well. Chill until partially set. Pour into an oiled 8 ounce mold. Chill for 6 hours or overnight. Unmold. Makes 12 to 16 servings.
Beat eggs; add sugar, raisins and spices. Mix well. Put in unbaked pie shell and bake 45 minutes at 350°.
Cook carrots. Layer carrots, green pepper and onions in a large serving dish. Sprinkle with salt and pepper. Mix together remaining ingredients and pour over carrots. Cover tightly and place in refrigerator overnight. Serves 16.
In medium bowl, combine rice, applesauce, 1/2 of sugar, 2 tablespoons of butter, raisins and vanilla; set aside. In another bowl, combine cracker crumbs and coconut with remaining sugar and 4 tablespoons butter; mix well. In a buttered 2-quart casserole, sprinkle 3/4 cup of the crumb mixture. Pour in all of the rice mixture; sprinkle with remaining crumbs. Bake in a preheated 350° oven for 25 minutes or until top is golden. Serve warm with apple slices or ice cream. Makes 8 servings.
Put meat into a deep saucepot or Dutch oven. Add soup mix, peppercorns, garlic, bay leaf and water. Cover; bring to boiling and simmer 3 1/2 hours. Add vegetables, placing cabbage on top of meat. Cover and cook 1 hour, or until tender.
Puree berries in blender for 1/2 minute. Measure 1 quart of berries in a large saucepan. Add spices, lemon juice and Sure-Jell. Place over high heat and bring to hard boil for 1 minute, stirring constantly. Add sugar all at once. Again, bring to hard rolling boil and boil for 1 minute, stirring constantly. Skim off foam and pour into jars and seal.
Mix all ingredients together. Pour into a 9 x 5 x 3-inch well-greased loaf pan, the bottom lined with wax paper. Bake about 40 minutes at 325° or an hour at 300°. Good luck!
In 9 x 13-inch greased pan, roll out 1 package of rolls. Lay in bottom of pan. Beat cream cheese, sugar, vanilla and 1 egg yolk until fluffy. Spread mixture over rolls in bottom of pan. Roll out other package of rolls and lay on top of mixture. Brush with egg yolk. Bake 15 to 20 minutes at 375° until golden brown. Let cool completely before cutting.
Cream together the butter, brown sugar and almond extract. Sift together the flour, salt and baking powder; blend into butter mixture. Place on cookie sheet; pat into a rectangle 1/4-inch thick, using as little flour as possible. Make cut marks to prick each square with tines of fork. Bake in a 350° oven for 15 to 20 minutes, until light and golden. Do not overcook. Remove squares; cool and store in tin with tight lid. Makes 4 dozen.
Let cream cheese reach room temperature. Whip cheeses together until smooth (can use electric mixer). Add other ingredients and blend well. Put mixture in refrigerator for about 2 hours before shaping into ball. Roll ball or 2 rolls in chopped pecans.
Place lima beans in a saucepan and cover with water. Soak overnight. Add onion and bring to boil. Cook over low heat until tender and drain. Add soup, 1/2 cup water and butter and pour into greased casserole. Sprinkle with crumbs. Bake at 400° for 30 minutes.
Cream butter; add sugar and cream well. Add eggs one at a time. Beat after each addition. Add sweet cream and flour alternately. Bake at 300° in tube pan for about 1 3/4 hours. While cake is baking, prepare glaze.
Preheat oven to 350°. Chop onion and garlic to desired size and mix with all ingredients, except oats and barbecue sauce, with your hands. It is helpful if you let the meat rest from the refrigerator before you start. Add 1/2 sauce and oats and continue to mix well. Form your loaf and put the remaining sauce on top and sides. Bake about 40 minutes.
Mix all ingredients except jalapenos and shredded cheese. Pour 1/2 mixture into greased 8 x 8-inch pan. Top with 1/2 jalapenos and cheese. Add remaining mixture and top with cheese and jalapenos. Bake at 400° for 40 minutes.
Heat oven to 350°. Grease 2 square pans, 8 x 8 x 2-inch or 9 x 9 x 2-inch or 3 round pans 9 x 1 1/2-inches. Line bottom of pans with waxed paper. Pour boiling water on chocolate, stirring until chocolate is melted; cool.
Pound chicken between waxed paper. Sprinkle with salt and pepper. Melt butter, mix with olive oil in micro safe dish. Add chicken. Coat both sides. Microwave 3 minutes on High. Reset 1 minute. Turn chicken and microwave 3 more minutes on High or until chicken is tender. Mix chives, onions, lemon juice, mustard and parsley. Microwave 1 minute on High. Add juice from chicken and broth. Stir until smooth and pour over chicken. Serve over cooked rice or noodles.
Pour the heated sauce on top of the cake mixture in the pan. Bake in a 350° oven for 30 minutes. During baking the sauce goes to the bottom and the cake "floats" to the top. Serve with or without whipped cream.
Cream butter. Add powdered sugar and vanilla. Then add flour, small amount at a time. When well mixed, add nuts. Shape into small horns. Take rounded teaspoonful or more, if you like, and roll between your palms into elongated, rounded strip, as thick as you like. Then turn up the ends into horn shape. Bake for 20 minutes in preheated 350° oven. When still warm, roll in powdered sugar until well coated. It's easy and they're delicious.
Put eggs, oil, milk and bananas in blender or food processor. Mix well on low speed. Sift together flour, sugar, baking powder, soda, salt and nutmeg. Add to blender. Mix on low speed until moistened.
Saute onions in margarine until clear. Add broccoli and stock and cook until tender. Add and blend half and half cream. Add grated or cut up cheese. Cook until cheese is all melted and soup is thickening. Dissolve cornstarch in 1 cup water. Add if thicker soup is desired.
Crush Pecan Sandies. Mix the Sandies with melted margarine. Press into a 9 x 13 pan. Bake at 375° for 15 minutes or until lightly brown. Using a mixer, blend cream cheese, confectioners sugar and Cool Whip. Spread on cooled crust. Mix lemon pudding and milk. Spread on top of cream cheese mixture. Spread rest of Cool Whip over lemon mixture. Crush the remaining Pecan Sandies that you reserved and sprinkle on top of the spread Cool Whip.
Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can imagine. Not edible. Can be used over and over again. Keeps 3 months unrefrigerated.
Preheat oven to 375 degrees. Beat egg, shortening, butter, vanilla and 1/2 of the cake mix until smooth. Then stir in remaining cake mix until smooth. Roll dough out and cut into any desired shape or square. Bake 8 to 10 minutes. Poke fork holes in when fresh out of oven. Put ice cream between two cookies and freeze.
Combine potatoes, margarine, onion, soup, sour cream and cheese. Stir well. Spoon into a greased 2 1/2 quart casserole. Bake at 350° for 45 to 50 minutes. Makes 10 to 12 servings.
Mix together and beat well. Makes 3 layers. Cook at 350° about 25 to 30 minutes.
Drain first 4 ingredients. Mix with remaining ingredients. Bring marinade to a boil and pour over mixture. Refrigerate 8 hours.
Mix dry ingredients first. Add onion, buttermilk and well beaten egg in order. Mix well. Drop spoonful into hot oil and cook until golden brown. Serve hot.
Grate cucumber and then drain it. Add the remaining ingredients. You may use a blender if desired. Serve with chips, vegetables, etc. Serves 12 to 15.
Brown sausage and ground beef together. Pour into a crock-pot. Cut Velveeta into cubes and also put into crock-pot. Drain chili peppers and tomatoes; add these and remaining ingredients to the meat and cheese. Heat on medium heat for 2 to 3 hours, stirring occasionally. Serve with nacho chips.
Cook macaroni; drain. Add all ingredients and mix well. Cool for 1 hour.
Mix all ingredients together. Pour salad dressing on top. Marinate in refrigerator overnight. Drain off excess liquid. Serve with tortilla chips.
Drain pineapple juice and save. Place pineapple in 9 inch dish. Mix flour and sugar with 3 tablespoons of juice and pour over the pineapple. Sprinkle cheese over pineapple. Melt margarine and mix with cracker crumbs; crumble over top for crust. Bake at 300° for 30-45 minutes or until brown.
Combine dry ingredients in a large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Pour into floured and greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes or until cake tester inserted in center comes clean. Cool. Frost with One-Bowl Buttercream Frosting.
Sift all dry ingredients together. Add oleo, pumpkin, egg and water. Mix until moist. Pour into greased and floured loaf pan. Bake in 350° oven 1 hour and 10 minutes (70 minutes) or until done.
Slice onions into rings. Combine water, vinegar and sugar and bring to a boil.
Melt oleo; mix in sugar, eggs and cocoa. Add flour and nuts. Bake about 20 minutes at 350°. Do not overbake.
Coat chicken with Italian seasoning and brown in skillet. Place in 9 x 13-inch pan. Mix cream cheese and chicken soup. Pour over chicken. Bake at 350° for 45 minutes. Cover with Cheddar cheese; bake 15 minutes.
Bake potatoes. Slice lengthwise and scoop out all the pulp. Mix the pulp with cheese, mayonnaise, milk and egg; beat until smooth. Fill potato skins with mixture and top with chopped green onions, bacon bits and additional shredded cheese. Bake until hot and cheese melts.
Cook as you would any cream pie filling. Cool. This is a good filling for any kind of pie, banana, coconut, etc.