HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Melt 2 tablespoons margarine in skillet. Saute onion until tender. Add bread crumbs, basil, salt and pepper. Mix well. Layer stuffing mixture evenly in 8 x 8-inch baking dish sprayed with butter flavored cooking spray. Place fillets on top of stuffing. Melt 2 teaspoons margarine. Drizzle over fish. Sprinkle paprika on top. Bake 15 to 20 minutes or until fish flakes easily. Serves 4.
Cook rice according to directions on package. Cut cheese into 1-inch cubes. Cook broccoli several minutes. Place all ingredients in large mixing bowl and stir until mixed. Pour into a 2-quart greased baking dish. Bake 1 1/2 hours at 350°. Serves 8 to 10.
Heat the butter in a saucepan and saute onion until wilted. Add the crumbled cheeses, sprinkle on the flour and cook, stirring, about 2 minutes. Remove from stove and gradually add the liquids and seasonings. Return to heat and bring the soup to a boil, then simmer 5 to 10 minutes. Remove the bay leaf and thin the soup with a little milk if desired. Serves 8.
Thoroughly blend margarine, softened cream cheese and sugar. Add flour, baking powder and salt. Mix well. Knead to form stiff dough. Roll to 1/4-inch thickness on well-floured board. Cut into 2-inch squares. Place 1/2 teaspoon preserves in center; press opposite corners together. Place on ungreased baking sheets. Bake in a 350° oven for 15 to 20 minutes. Makes 5 dozen.
Heat cooking oil in frypan. Thoroughly brown pork, sprinkle well with salt and pepper. Cover and cook on low heat for 20 minutes. Add onion and pineapple. Cook 10 minutes more. Add tomato wedges; blend cornstarch with sugar, vinegar, soy sauce and pineapple syrup. Add to mixture. Stir constantly until thick. Cook 5 minutes longer. Serve over a nest of boiled rice.
Clean and wash beans. Combine water, beans, ham bone and seasoning. Cook on low heat 4 to 5 hours. Dice vegetables. Add to beans after they have cooked about 4 hours or almost done. Turn heat to high and bring to boil, then turn to low for 30 minutes to 1 hour.
Peel and slice onions. Fry in butter. Add hot water to potatoes (ground). Boil until soft. Add clams; season with salt and pepper. Cook 15 minutes.
Mix well and bake in a well-greased pan for 50 to 60 minutes in a 350° oven.
Warm milk and butter; blend flour, salt and sugar. Add corn, well beaten eggs and milk. Pour in greased baking dish. Bake 25 to 30 minutes at 450°.
Place 1/2 of the chips in a 1 1/2-quart casserole dish. Drain the chicken and spread over the corn chips. Layer the onion, chilies and cheese slices over the chicken. Cover with remaining corn chips and top with soup diluted with the water. (If desired, add more cheese on top.) Cover and cook in microwave oven for 10 minutes. Rotate dish after 5 minutes. Serves 4.
Mash cookies; melt butter and combine with cookie crumbs. Put in bottom of 8 1/2 x 11-inch pan. Put in refrigerator and let set 1 hour. (Remember to save 1/2 crumbs for top.) Combine softened cream cheese with one carton Cool Whip. Beat very well and put over crumbs that were refrigerated. Let set 1 hour. Make chocolate pudding and cool and pour over. Let set 1 hour. Put on second tub of Cool Whip and sprinkle rest of cookie crumbs. Refrigerate and let set 1 hour. Outrageous dessert.
Combine ingredients in the order listed. This is best if made the day before you plan to serve it. The salad is very colorful and can be increased to serve a crowd.
Combine the first 3 ingredients in medium bowl. Combine remaining ingredients; pour over veggies. Toss to coat. Cover; refrigerate overnight.
Brown chops in heavy casserole with lid. Layer 3 chops then half of each vegetables in order of carrots, potatoes, onions and peppers. Pour 1/2 of soup; repeat process. Put vinegar, salt, pepper and cayenne into soup can to rinse out. Pour over meat and vegetables. Cover and bake slowly at 200° for 3 to 4 hours.
Soak cod fish in water for 2 hours. Shred cod fish into a bowl. Cut tomatoes into cubes along with avocado. Dice onions. Mix all together with 2 teaspoons of oil. Serve chilled with Italian bread.
Place bread in 9-inch round glass dish. Heat milk and margarine on High 3 minutes in 4-cup measure. Stir small amount of hot milk into beaten eggs. Return eggs to milk. Add sugar, salt, cinnamon, vanilla and raisins. Pour mixture over bread pieces. Cook on High 7 minutes. Cook 2 minutes longer, if center is not firm.
Mix dry ingredients; add buttermilk. Grease loaf pan. Heat shortening until very hot. Add to batter. Bake at 400° for 1 hour. Remove from oven and let cool at least 30 minutes in pan.
Chop turkey breast into bite size pieces and chop eggs. Mix all ingredients. Add more mayonnaise if necessary to get the right consistency.
Boil sugar and water. Add cranberries and cook until they pop. Stir in dry jello. After it starts to gel, add apples, oranges and nuts. Refrigerate until firm.
Spray pan with nonstick vegetable spray. Brown ground meat. Remove, reserving 1 teaspoon drippings. Add onions; saute. Add garlic. Cook 1 minute, then add beef; blend in oregano, tomato puree, basil, salt and pepper. Heat to boiling. Simmer 5 minutes. Cook noodles; drain. Mix spinach (water removed), cottage cheese, egg, Parmesan cheese, nutmeg, salt and pepper. In 9-inch square pan, place 1/3 spinach mix on bottom. Use 2 noodles to make a layer; spread meat sauce, continue layering. Cover with foil. Bake 40 to 45 minutes until hot and bubbly.
Add sugar, coconut and coconut milk or water to egg whites. Cook over low heat to full boil, then for 2 minutes. Remove from heat and spread on cake while frosting and cake is still warm. (Do not use any other kind of coconut except fresh frozen; the other kind has sugar on them and will crystallize.)
Brown chicken in Crisco (I like to roll chicken in Progresso Italian style bread crumbs). Put remaining ingredients (except rice) in saucepan and bring to a boil. Put rice in bottom of baking pan. Pour 1/2 sauce over; add chicken and pour remaining sauce over. Bake at 350° for 1 hour (paprika before baking).
Combine all ingredients. Beat well until blended. Finely chop small head of cabbage, 2 small zucchini squash and 2 small yellow squash julienne style. Pour dressing over vegetables and refrigerate for 1 to 2 hours.
Cream shortening and sugar. Add egg, molasses and spices; mix well. Add flour, soda and salt; mix well. Take 1 rounded teaspoonful of batter and make in ball and roll in granulated sugar and place on greased cookie sheet. Bake at 375° for 10 minutes (no longer). Remove from oven and leave on cookie sheet 1 minute before removing to plate or cloth.
Sift together flour, soda and salt; cream together shortening, peanut butter, sugar and brown sugar. Add to creamed ingredients egg, milk and vanilla. Blend in flour mixture. Mix thoroughly. Shape by teaspoonfuls into balls. Roll in sugar and place on an ungreased cookie sheet. Bake at 350° for 8 minutes. Remove from oven and place a solid candy kiss on top of each cookie, pressing down so that cookie cracks around the edge. Return to oven for 2 minutes.
Mix together sweet potatoes and sugar. Blend with 3 cups Bisquick (reserve remaining cup of Bisquick). Stir in milk. Mixture will be sticky. Cover bowl with dish towel for 1/2 hour. Spread remaining cup of Bisquick on waxed paper. Scrape mixture from bowl on top of Bisquick and knead lightly. Pat with ball of hand to 1-inch thickness. Cut out with medium glass, dipping glass or cutter each time in remaining Bisquick. Bake at 375° for 20 minutes. Yields 8 to 10 biscuits.
Beat eggs slightly; add everything else. Beat well with mixer. Pour into unbaked 9-inch pie crust. Bake at 350° for approximately 1 hour or until set.
Cook in saucepan the oleo, Crisco, cocoa and water; bring to boil. Remove from heat. Add the flour and sugar to this mixture. Add the remaining ingredients and mix thoroughly. Bake in a greased and floured baking sheet (12 x 18 x 1-inch) for 20 minutes at 350°. Ice the cake while still warm.
Melt chips in sugar and water.	Let cool. Cut Twinkies in thirds lengthwise.	Lay half on bottom of 9-inch torte pan.
In a saucepan, bring water to a boil. Add sugar and maple flavoring, stir until dissolved. Cook for 2 minutes.
Mix everything together and cook until soft. If you use a double boiler, it cooks it best.
In a 9x13 inch pan bake cake according to directions. When cool, punch holes with toothpick in the cake. In a saucepan mix sugar and pineapple and boil for 5 minutes. When cool, pour over cake. Mix vanilla pudding and pour over top of pineapple. Slice bananas over pudding. Top with Cool Whip, then cover with coconut, cherries and pecans. Keep refrigerated.
Sift flour, sugar and salt into a large bowl. Beat the egg and combine with vinegar and water. Cut in shortening and sprinkle with egg and vinegar, then mix all ingredients together. With dough, form a ball. Wrap in wax paper and chill for 30 minutes before using. This dough can be kept in refrigerator for up to a week. Or, can divide into 4 parts (1 part makes 1 pie). Wrap each securely and freeze until ready to use. Makes 4 (9-inch) pie shells.
Mix together sugar, flour, vinegar, water and salt. Pour into pie shell. Over top sprinkle nutmeg and dot with butter. Bake at 350° until mixture is bubbly and crust brown, about 1 hour.
Mix all ingredients together. Bake at 350° for 30 to 40 minutes. Check often. Cake will feel heavy in weight.
Mix first 4 ingredients in heavy saucepan. Cook over low heat and stir until sugar is dissolved. Cook, without stirring, to a temperature of 236° on candy thermometer, or until small amount of mixture forms a soft ball when dropped into very cold water. Cool mixture to lukewarm. Add remaining ingredients and beat until creamy. Drop from large spoon onto waxed paper and let stand until firm. Makes about 1 3/4 pounds.
Combine turkey, celery, green pepper, onions and lemon juice and peel. Toss lightly. Stir in mayo. Pour into 2-quart casserole. Top with grated cheese and then crushed potato chips. Bake in oven at 350° for about 30 minutes. Serves 6.
Put peanut butter in middle of Ritz crackers to make a sandwich. You can also use Ritz Bits crackers or mini or regular size Oreo cookies.
Boil fryer until done; debone if prefer so. Mix flour, soda, salt, milk, egg and butter. Roll out and cut into small squares. Drop dough squares into boiling broth (drop a few at a time to prevent them sticking together). Mix 2 heaping tablespoons flour with 2 cups milk and add to pot. Stir gently. Cover and let set 10 to 15 minutes.
Toast sesame seeds and almonds in a 350° oven. Mix cabbage, and onions together. Just before adding the dressing add the sesame seeds, almonds, and uncooked noodles.
Mix eggs with mayonnaise, flour and milk. Mix with other ingredients. Pour into pie shell which has already been baked. Bake 40 to 45 minutes at 475°.
Mix jello, water, pineapple and strawberries together. Pour 1/2 of mixture into a 9 x 13 glass dish and let set. Spread sour cream over top. Then pour rest of mixture over sour cream and let set. After it's set, cut into squares and place on lettuce leaf in a salad plate.
Mix soup, water and rice. Pour into 9 x 13-inch buttered casserole dish. Butter chicken parts and place on rice mixture. Bake 2 1/2 hours at 275°.
Combine all ingredients, except potato chips, and mix well. Pour into casserole dish and top with crushed chips. Bake at 350° for 20 minutes.
Mix well and pour in unbaked pie shell; bake in 400° oven for 30 minutes.
Shell and devein shrimp. Chill for half hour. Heat wok. Add 1 tablespoon oil. Stir-fry celery for 1 minute. Remove wok from heat. Remove celery onto plate and wipe wok with paper towel. Mix chilled shrimp with egg white and 1 tablespoon wine. Reheat wok. Add remaining oil. Saute shrimp mixture for 1 minute. Add remaining wine, salt, sugar and oyster sauce. Stir-fry quickly and add celery for 15 seconds. Remove from wok quickly.
Wash and clean mushrooms. Cut large ones in half. Dip in flour, egg and bread crumbs. Deep fry in oil.
Mix the first 3 ingredients in a blender; blend until smooth. Garnish with marshmallows. Serves 1 person.
Peel, boil and mash eggplants; drain. Cook meat until done and drain. Next saute onions and bell pepper and drain. Combine all ingredients and put in 2 (9 x 13-inch) casserole dishes. Put in 350° oven and heat thoroughly.
Line loaf pans with wax paper and grease with shortening. Depending on size, it takes 2 to 4 loaf pans. Cream together shortening and brown sugar. Blend in flour, eggs, salt and baking powder. Add cinnamon, nutmeg, mace, cloves, soda, hot coffee, molasses and jelly. Blend in raisins, nuts, cherries, mixed candied fruit and rind and juice of one orange and 1 lemon. Pour into loaf pans and bake at 300° (slow oven) for about 2 1/2 hours. Take out of pans at once and remove wax paper.
Thaw frozen juices and add bitters and sugar, stir until blended. Stir in whiskey sour cocktail mix and club soda. Garnish with orange and lemon slices and cherries. Makes 18 (4-ounce) servings.
Soften cream cheese. Add garlic cheese and blend well. Fold in remaining ingredients, expect the pecans. Shape into two even balls. Roll each ball in the crushed pecans. Serve with vegetable crackers.
Cook egg noodles in 4 cups water. Leave in pot. Cook celery, salt, pepper, onions. Add to noodles. Add turkey and milk. Let simmer 15 minutes. Serve.
Line bottom of baking dish with chips; brown hamburger and drain. Add water and seasoning; simmer 5 minutes. Add beans. Pour over chips. Cover with chilies and taco sauce. Top with cheese and bake at 400° until cheese melts. Top with sour cream. May be heated in microwave.
Mix spices, water, soy sauce and cornstarch. Cut chicken into 1/8-inch slices diagonally, place in sauce; let stand. Slice onions, mushrooms and chestnuts. Add snow peas. Cook on high in 1/4 cup salad oil. Stir quickly until done (2 to 5 minutes). Remove. Stir-fry chicken in 2 tablespoons oil for 2 to 3 minutes. Mix chicken and vegetables and serve over rice.
Cream butter, add sugar and whip with a mixer. Mix flour and cornstarch together and add to butter mixture. Drop from spoon and press with a fork lightly. Bake at 325° on an ungreased cookie sheet. Watch closely, about 8 to 10 minutes, depending on your oven.
Set oven at 425°. Fry sausage. Drain. Mix eggs with a little milk. Pour over sausage and scrambled eggs. Put Pizza Quick sauce (half jar) on crust. Spread cheese and add sausage and eggs. Cover with cheese. Bake at 425° for 18 minutes.
Mix margarine, cream cheese and powdered sugar. Mix pudding then add cool whip. Mix cream cheese mixture with pudding mixture. Add a layer of cookies in bottom of flower pot. Add mixture, cookies, etc. Continue until flower pot is full.
Bake cake as directed on box. When cool, use wooden spoon handle to make holes in the cake. Pour Eagle sweetened milk over cake and top with 1 can coconut. Frost with Cool Whip and sprinkle with coconut.
Blend white sauce and cheese; combine with vegetables. Pour into 1-quart casserole dish. Toss crumbs with butter; sprinkle atop. Bake at 350° for 20 to 25 minutes or until browned.
Sift together flour, baking powder and salt; set aside. Cream together shortening and 1 1/2 cups sugar in bowl until light and fluffy, using an electric mixer at medium speed. Add egg yolks and vanilla; beat until light and fluffy.
Cook cake in a 9 x 13-inch pan. Let cool. Punch holes in cake with a wooden spoon handle. Combine milk and cream of coconut; pour over cake. Frost with Cool Whip. Sprinkle with coconut. (Best if made the day before.)
Dissolve gelatine in 1/4 cup cold water. Heat cream cheese in soup and cool. Add gelatine and celery, onion, mayonnaise, salt, pepper and shrimp together. Chill for 2 hours. Serve with crackers or fresh vegetables.
Sift together flour, baking powder and salt. Add nuts. Cream shortening and sugar. Add eggs (beat well). Add flour with bananas. Blend thoroughly. Grease a 9 x 5 x 3-inch loaf pan. Bake 60 minutes at 350°. Let bread cool in pan 20 minutes.
Mix jellos as per directions on package, but use 1 cup less water. The juice of the pineapple is used instead. Add canned cranberries; break up in jello. Add fresh cranberries and chopped apples. Add pineapple and mix. Pour into a 9 x 13-inch baking dish; refrigerate until set. Cut into 2-inch squares to serve.
Mix eggs, flour, sugar, vanilla, evaporated milk and cottage cheese until fluffy. Make crust with graham crackers and oleo; mix well. Sprinkle some graham cracker crumbs on top of filling after filling is put in crust (in pie pan or cake pan). Bake 1 hour at 300°.
Lay lettuce leaves on platter. Spread bean dip over lettuce. Mash avocados up. Spread over bean dip. Mix sour cream with taco mix. Spread over avocados. Top with diced onions, black olives (sliced) and tomatoes; end with your choice of grated cheese.
Spray pot with Pam and put on a low fire. Put bacon in pot. Let bacon cook until done, but not crisp. Pour off some of the grease. Add chopped onion and potatoes. Cook until slightly browned. Add green beans. Cook until beans are done. Add salt and pepper to suit your taste. Serves 4.
Cream together softened cream cheese and a few drops Worcestershire sauce. Spread out on tray. Spread the shrimp over that. Spread the shrimp cocktail sauce over that. Serve with crackers. Can add minced onion to cream cheese.
Cream the sugar, shortening and eggs. Add vanilla and zucchini. Blend dry ingredients; add to creamed mixture. Stir in nuts. Spread into well-greased loaf pan. Bake for 1 hour at 350°. Makes 2 loaves.
Cream oleo, butter, oil and sugar, then add eggs and dry ingredients. Chill dough 30 minutes. Make into balls the size of a walnut. Butter the bottom of a flat bottom glass. Dip glass in sugar and flatten ball of dough. Bake 12 minutes at 375°. Makes 7 dozen. Great for Christmas cookies with colored sugar.
In large saucepan, over medium heat, heat 5 cups milk, egg substitute and sugar until thickened, stirring constantly. Remove from heat; stir in vanilla and rum extracts. Cover; chill. Just before serving, stir in brandy, if desired. Thin to desired consistency with remaining skim milk. Sprinkle with nutmeg and cinnamon. Yeild; 8 servings. Per serving, 128 calories, 0 grams fat.
Peel the asparagus stalks and cut them into little pieces, reserving a few whole tips for garnish. Peel the potatoes and cut into small cubes. They thicken and bind the soup. Peel and wash the leeks, slice them crosswise and saute them gently in butter in a large saucepan. Season with salt and maggi arome to taste. The leeks intensify the flavor of the soup. Add the asparagus and potatoes and briefly saute. Add the milk and water. Simmer for about 20 minutes. Remove from heat; allow to rest briefly. Meanwhile, blanch the reserved tips. Puree the soup in a food processor or blender or puree by hand. Add the cream and the pat of butter. Season with pepper to taste and stir gently. Pour the soup into a serving bowl. Garnish with the asparagus tips. Serves 4.
In a bowl, sprinkle applesauce with cinnamon. Mix jello with boiling water. Add warm to applesauce. Mix well. Chill.
Cook carrots (just barely tender). Drain and cool; add onion and pepper. Mix all other ingredients. Pour all over carrots. Let set 12 hours in refrigerator. Drain all liquid. Store in refrigerator. Will keep 2 or 3 months. Reserve liquid. May be used for another batch of carrots.
Prepare pudding according to package directions. Cool. Cover the bottom of a small bowl with vanilla wafers. Place a layer of sliced bananas to cover the wafers and then a layer of pudding. Repeat all layers. Refrigerate.
Mix Jello according to package directions. Add lemonade and water, pineapple juice and apricot nectar. Add ginger ale when ready to serve punch.
Simmer first 3 ingredients together. Layer in dish. Place grated cheese on top. Bake 15 minutes at 350°.
Heat oven to 350°. Slice cookie dough as directed on package; overlap and press onto 15 x 10 x 1-inch cookie sheet or pizza pan (flour fingers if needed to prevent sticking). Bake 12 to 15 minutes. Cool completely
Combine water, sugar and salt. Bring to a rolling boil for only 2 minutes. Place marshmallow cream in large bowl and pour hot syrup all at once into it. Stir until candy loses its gloss, then add nuts. Drop by spoonfuls onto waxed paper. Store in airtight container.
Mix sugar, peanut butter, vanilla and butter. Refrigerate for 30 minutes. Roll into balls. Melt chips and paraffin. Add together. Drop balls in chocolate. Put on wax paper.
Can use 1 cup lemon juice instead of coconut. Lightly grease 9 1/4-inch or 10 1/2-inch pan. Put all ingredients in blender on high for 15 seconds. Bake at 350° for 50 to 55 minutes.
Brown hamburger. Cook vegetables for 10 minutes in 1/2 cup water. Layer meat and vegetables in buttered casserole; top with soup and bread crumbs. Bake at 300° for 1 hour.
Peel potatoes and dice; cook until soft. Mash. Add all ingredients. Stir, make soft.
Spray large saucepan with cooking spray. Place salmon in saucepan. Add milk or wine, water, and chicken flavoring or stock. Cover and bring to a boil; reduce heat and simmer until salmon is done, about 6 minutes. Cut zucchini into small strips and steam for 2-3 minutes. Pour into a bowl and toss gently with basil. Transfer to serving plates. Top with salmon. Garnish with sprigs of basil.
Place potatoes in a saucepan. Add water to cover. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until the potatoes are tender. Drain. Place potatoes and onion in a bowl. Combine vinegar and remaining ingredients. Stir well. Add to the potato mixture; toss gently to coat. Yields 4 servings (about 69 calories per 1/2 cup serving).
Boil, peel and mash yams. Beat egg. Saute tomato, chile and onion in peanut oil until onion is transparent and soft. Combine sauteed mixture, egg, bread crumbs, seasonings and yams. Form mixture into patties and brown on both sides. Eat! Makes 10 small servings.
Select chops 3/4-inch thick. Salt and dredge with flour; fry in small amount of oil until brown on both sides.
Cook 1 pound of linguini in water with 1 tablespoon oil to prevent sticking. Drain, rinse and add 1 tablespoon oil to toss.
Pour liquid milk into blender. Add dry milk. Blend well. Makes 1 quart. Refrigerate.
Cook unpeeled potatoes in water until almost tender. Cool, peel and shred to make about 4 cups. Place in greased 10 x 6 x 1 1/2-inch baking dish. Sprinkle with salt and pepper; sprinkle liberally with onion salt. Top with cheese; pour milk over. Bake at 350° for 30 minutes or until browned. Makes 5 to 6 servings.
Prepare stuffing according to package directions. Combine meat and milk. Divide into 5 patties. Pat out to 6-inch circles. Put 1/4 cup stuffing mix in center of each; draw meat over and seal. Place in a 1 1/2-quart casserole. Combine remaining ingredients; pour over meat. Bake, uncovered, at 350° for 45 minutes.
Melt the butter. Add sugar, hot water and vinegar. Stir until sugar is dissolved. Boil until mixture turns brittle in cold water. Turn into a well-buttered pan to cool. Pull until white, then cut into cubes. (This is a good time to invite friends over to have a "candy making" party and to help each other, also to fellowship.)
Cook in skillet in enough oil to cover the bottom all of the first ingredients until chicken is done, about 10 minutes. Add second ingredients and mix it all together in skillet. Roll in tortilla shells. Bake 10 minutes at 350° covered in a Pammed pan.
Dissolve jello in 2 cups hot water. Add marshmallows and cream cheese. Stir until melted. Place in refrigerator until it begins to set. Add crushed pineapple (drained), chopped nuts and cherries. Fold in whipping cream. Return to refrigerator until congealed.
In a large kettle melt margarine. Add cream and sugar. Cook over medium heat, stirring constantly. Cook until soft ball stage. Remove from heat. Add candy melts and flavoring. Stir well and pour into large pan.
Peel potatoes and cut into 2-inch slices. Combine margarine, sugar and water in a cast-iron skillet; add potatoes. Cover and simmer on low heat for 1 to 2 hours or until potatoes are done and liquid is thick. Watch potatoes carefully and turn frequently.