HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover catfish with water; add bacon and cook until done. Remove fish from liquid. Cool. To the liquid, add corn, tomato juice and onion. Remove bones from fish. Add flaked fish to liquids. Cook until thick, stirring constantly, on low heat. Season to taste. Makes 4 to 6 servings.
Spray a 9 x 13-inch pan with Pam. Mix the hash browns, soup, sour cream and Cheez Whiz in the pan. Put in a preheated oven at 350° for 10 minutes. Take from the oven and mix well. Spread out evenly. Sprinkle corn flakes on top. Cut up the butter and lay on top. Bake for about 50 minutes.
Mix sugar, water and cornstarch. Boil until thickened. Remove from heat. Stir in jello until smooth. Cool until room temperature. Fill pie shell with strawberries. Pour mixture over berries. Chill until firm. Top with Cool Whip.
Beat butter or margarine and sugar for 6 minutes. Boil milk, water and cornstarch until it makes a thick paste (cool). Pour over butter mixture and beat at least 6 minutes. Add vanilla. This is good on any cake.
In a small saucepan, melt butter and add corn syrup and brown sugar. Simmer until bubbly. Pour syrup into a bottom of 9 x 13 x 2 inch baking dish and spread evenly. Thickly slice bread and arrange pieces over the syrup. In a large bowl, beat together eggs, half and half, vanilla, salt and liqueur. Pour evenly over bread, cover and refrigerate overnight. In the morning, remove French toast from refrigerator and preheat oven to 350°. Bake uncovered for 35 to 40 minutes. Cut into squares and serve hot with maple syrup.
Sift flour, baking powder and salt together. Cream shortening; add sugar gradually and cream until light. Add egg and beat well. Add flour alternately with milk, beating well after each addition. Add vanilla. Pour batter into greased cupcake pans. Bake at 350° for 20 to 25 minutes. Frost and decorate. Makes 12.
Preheat oven to 350°. Butter a 9 x 13-inch pan. Mix butter, sugar, cream and eggs. Stir in pineapple and bread. Cook 45 minutes or until golden brown.
Put all ingredients in mixing bowl and beat 3 minutes. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes.
Place turkey on bottom of 10 x 8 dish. Mix soups and milk and pour over turkey. Place stuffing in bowl and mix with broth. Let stand until moist. Crumble on top of soups. Bake at 350° for 45 minutes.
Cut turkey into four 1/2-inch slices. Make glaze by combining remaining ingredients in small bowl. Heat turkey over hot coals in covered grill, 8 to 10 minutes, turning once and brushing occasionally with glaze. Serves 4.
Melt margarine in a large nonstick skillet over medium-high heat. Add apples and saute 15 minutes or until tender. Add raisins, sugar and cinnamon; stir well. Remove from heat and let cool.
Cook beef and drain well. Cook pasta; drain and rinse with cold water and drain well. Mix together ground beef, pasta, 1 cup cheese sauce, salt and pepper. Grease large glass 13 x 9-inch dish. Put mixture in dish. Add 1 cup cheese on top and lay pepperoni around the top to cover. Bake at 350° for 30 minutes.
Mix sugar, water and coloring in saucepan until sugar is melted. Put peanuts and in and cook until the peanuts candy, stirring constantly. When sugar candies on peanuts, pour out on baking pan and place in 300° oven for 30 minutes.
Mix sugar, oil and eggs together. Add flour, baking powder, soda, salt and cinnamon. Mix well, then add 1 teaspoon vanilla, nuts and chopped apples.	Spread all in a flat pan and sprinkle butterscotch bits on top.	Bake 50 minutes at 350°.
Preheat oven to 350°. Cream butter; add sugar. Add eggs, one at a time, mixing well. Add green chilies. Add corn and mix well. Add cheeses and salt. Sift flour, re-measure and sift with corn meal and baking powder. Add to previous mixture. Pour into greased and floured glass baking dish (8 x 12-inch). Reduce oven to 300° and bake 1 hour. Serves 10.
In large skillet, saute ground beef and onion. Drain off fat. Add taco seasoning and chili salsa, and set aside. Cream together refried beans and bean dip. Spread mixture in a 9 x 13 casserole, top with meat mixture and cheese. Bake at 350 degrees for 20 minutes or until cheese has melted. Remove from oven and top casserole with lettuce, tomato, green onions, ripe olives, chiles, avocado and sour cream. Serve with tortilla chips. This will feed 8 to 10 people, or can be made as a main dish for 4 to 6.
Preheat oven to 400°. Mix bran with milk; let stand 5 minutes. Add remaining ingredients and mix. Bake approximately 20 minutes.
Combine honey and water. Cook over high heat, stirring constantly, until mixture boils. Reduce heat to medium. Cook to soft ball stage, stirring constantly. Remove from heat. Add vanilla; cool slightly. Pour over popcorn; shape into balls.
In medium saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; boil and stir 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Mix in confectioners sugar. Beat until smooth. Spread into buttered 9-inch pan. Cool. Makes 3 1/2 pounds.
Blend all ingredients together. Pour into unbaked pastry shell. Bake in 400° oven for 15 minutes. Reduce heat to 350° and bake pie for 30 to 35 minutes longer. (Filling should appear slightly less set in center than around edge.) Recipe of Doris Bowlin.
Mix chicken with onion and green pepper. Mix olives, cheese and seasonings. Mix Ro-Tel and soups.
Mix all ingredients in a blender. Pour in 9 x 13-inch freezer pan. Freeze 30 minutes, until slushy. Spoon into glass and serve.
Dissolve drink mix in water in pitcher or bowl. Add juices and chill. Just before serving, stir in club soda. Makes about 10 cups or 20 servings.
Combine sugar and syrup in saucepan. When it starts to bubble, remove from heat and mix with peanut butter. Add the vanilla. Place corn flake bars in pan and press down. Pour mixture over corn flakes and mix well. Then press down in pan and cool; cut in squares.
Boil water, sugar and vanilla bean 5 minutes; remove from heat. Add instant coffee. Stir. Add brandy and vodka. Let cool. Pour into containers; seal.
In a large skillet, saute onions and celery in 3 Tbsp. butter until tender; drain and set aside. In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes until thickened. Pour over vegetables and toss to coat. Pour into an ungreased 2 quart baking dish. Sprinkle with cheese and pecans. Bake, uncovered at 350 degrees for 20 - 25 minutes or until heated through.
Mix together Raisin Bran, flour, salt, sugar and soda. Add eggs, oil and buttermilk; mix well. Pour into greased/floured muffin tins and bake 15 minutes at 400°. Store unused batter in tight container until ready to use. Will keep in refrigerator 6 weeks.
Melt cocoa in boiling water. Cream shortening, sugar and vanilla until fluffy. Add eggs; beat well. Combine flour, baking soda and salt. Add alternately with milk. Add cocoa. Beat 2 minutes. Makes 2 (8-inch) layers or one 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Cream oleo and cream cheese; add sugar and cream well. Alternate flour and eggs, beating good. Add vanilla. Bake at 300° starting in cold oven. Bake in tube pan, greased and floured, for 1 to 1 1/2 hours.
Brown meat and onion; add remaining ingredients. Simmer for 2 hours. Serve on buns.
Cook real slow sugar, eggs, lemon and pineapple juice until very thick. Cool and pour over other ingredients.
Roll out whole sheet of crescent rolls or puff pastry until perforations are gone, as thin as possible. Lay room temperature cheese on top and dot with thin slices of pepperoni or summer sausage. Roll up, jelly roll style, carefully, sealing edges. Brush entire surface with egg white. Bake at 350° for 20 minutes or until golden brown. Only after cooled, slice in 1-inch pieces.
Mix the sour cream and lemon juice with seasonings. Dip chicken in sauce and roll in stuffing. Put in baking dish. Pour 1/2 cup melted butter on top. Bake at 350° for 45 to 60 minutes.
Roll crackers to make crumbs. Combine crumbs and softened margarine. Pat crust into a 9 x 13-inch cake pan. Reserve 1 tablespoon of crumbs for top. Combine pudding and milk. Gradually add ice cream and blend until mixture is smooth. Spread mixture over crust. Spread Cool Whip on top and sprinkle remaining crumbs over Cool Whip.
Combine and pat into a 9 x 13-inch dish, the crushed pretzels, oleo and 3 teaspoons sugar. Bake 8 minutes at 375°. Cool. Beat 1 cup sugar in the cream cheese. Stir in the Cool Whip. Spread mixture over cooled pretzels.
Combine first 4 ingredients. Put small amount on slice of beef and roll jelly roll style. Chill until firm. Slice in bite-size pieces.
Brown meat and onion; drain. Add taco seasoning mix and follow directions on package. Set aside. Combine all ingredients just prior to serving. Makes a lot. Could prepare half and freeze half the meat for another meal.
Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in 325° oven for 20 or 25 minutes until done. Yield: 4 to 6 servings.
Preheat oven to 350°. With electric mixer, combine applesauce, apple juice concentrate, fructose, oil, eggs and lemon juice. Beat until well blended. In a separate bowl, combine lemon peel, flour, baking powder, salt, baking soda, nutmeg and cinnamon. Add zucchini and nuts to dry mixture. Add batter to dry mixture and blend well. Pour into 9 x 5 x 3-inch pan which has been coated with vegetable cooking spray. Bake for one hour or until inserted knife comes out clean. Yields 16 slices. Each slice contains 171 calories (41% from fat).
In large saucepan, melt butter; add onions, bay leaf and thyme. Cook until onions are translucent. Add potatoes, broth and pepper. Boil until potatoes are tender. Remove bay leaf. With slotted spoon, remove about 2 cups of the potatoes and onions to a bowl. Puree remaining soup in a blender and return to saucepan. Stir in milk and the reserved potatoes and onions. Season with salt and heat just to boiling. Garnish with green onions, if desired.
Heat water, wine, salt, thyme, tarragon, peppercorns, parsley, onion, celery and bay leaf to boil. Reduce heat. Cover and simmer for 5 minutes. Place salmon steaks in skillet. Add water if necessary to cover. Heat to boiling. Reduce heat and simmer, uncovered, until fish flakes easily with fork, 12 to 15 minutes. Carefully remove fish. Drain on wire rack. Cover and refrigerate until cold.
Layer in order: beans, avocado dip, sour cream (mixed with taco seasoning), chopped tomatoes, cheese, black olives and jalapeno peppers. Keep chips in a bowl next to dip. Serve cold.
Mix together onion, celery and butter. Simmer until soft, not brown. Add flour and milk and bring to a boil. Turn down heat and add cheese and beer. Stir until thick and bubbly. Add potatoes, chicken broth and dry mustard. Cook until potatoes are soft, about 1 hour.
Use 1 package Wun Tun	Pi (allowing 1 teaspoon of the mixture from the	6 ingredients	shown for each square). Moisten 2 corners; fold in half to form triangle. Fry in deep fat until brown.
Combine cooled oatmeal mixture to the creamed mixture. Add dry ingredients and mix well. Pour into greased loaf pan. Bake for 50-60 minutes. Muffins, bake 20-25 minutes.
Cream the shortening and sugar together. Add eggs and vanilla. Separately blend the flour, salt, soda and baking powder together. Add 1 cup of hot water to cocoa. Mix together the flour mixture and egg mixture, alternating adding hot water and cocoa. Bake at 350° for 30 minutes.
Mix cake mix, water, oil and eggs well. Stir oranges in batter and bake in 3 layers at 350°.
Mix sugar, cocoa, butter and milk. Boil for 3 minutes. Remove from heat. Add oatmeal, vanilla and peanut butter. Drop on waxed paper and let cool 1 hour.
Bake cake according to directions. Chill. Cut layers in half to make 4 thin layers. Spread mixture of sour cream, sugar and coconut (chilled) between layers, reserving 1 cup. Mix the cup with Cool Whip and ice top and sides of cake. Extra coconut may be sprinkled on top. Store in refrigerator in airtight container. May be frozen until needed.
Cook spinach (do not add water) 3 to 5 minutes. Drain spinach well. Squeeze in a towel, if necessary. Chop spinach and set aside. Cook bacon until crisp; crumble and set aside. Reserve half of the bacon drippings. Add flour to drippings. Cook over medium heat for 1 minute, until smooth (stir constantly). Gradually add milk; cook, stirring constantly, until thick and bubbly. Stir in chopped spinach, onion, salt and pepper; set aside. Arrange noodles on a serving platter; top with spinach mixture. Sprinkle with cheese and crumbled bacon. Serve immediately.
Heat oven to 200°. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and vegetable oil in a 2-cup measuring cup; mix in yolk and set aside.
Cut Italian bread on a slant into 12 slices about 1 1/2-inches thick. Arrange in single layer in three 12 x 8 x 2-inch baking dishes. Beat eggs with milk. Add Grand Marnier, orange peel, sugar, vanilla extract and salt. Mix well or blend on medium speed. Pour mixture over bread, turning slices to coat both sides. Cover and refrigerate overnight.
In a large punch bowl, place ice cream and sherbet. Pour in milk and lemon-lime soda. Stir gently. Serve immediately. Makes approximately 24 servings.
Mix oleo and sugar together. Add flour and vanilla and mix well. Fold in crushed potato chips. Roll into small balls. Place on a cookie sheet that has been sprayed with Pam. Use a fork that has been dipped in flour to press down on the cookie or use fingers to press in thinner and more rounded shapes. Bake in 300° oven for about 15 to 20 minutes. Roll in powdered sugar when cool.
In a shallow bowl combine the bread crumbs, paprika, salt and pepper. Brush potatoes with butter, roll in crumb mixture until coated. Place in a greased 9x13-inch pan or baking dish. Cover and bake at 350 degrees for 1 hour or until tender.
Measure Bisquick and pour in large bowl. Cut in margarine until size of small peas.
Combine cake mix, pudding and sugar in bowl and stir with a wire whisk to remove large lumps. Add oil, water, eggs and sour cream, stirring until smooth. Stir in chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350° for 1 hour. Cool 10 minutes and remove from pan. Cool completely. Sprinkle with sifted powdered sugar.
Grease and flour bottom and sides of a 15 x 10 x 1-inch jellyroll pan; set aside. Combine dates, water and 1/4 cup sugar in a saucepan. Cook over medium heat until thickened (about 10 minutes); cool. Beat eggs in a large bowl at high speed of an electric mixer for 5 minutes. Gradually add 1/2 cup sugar, beating until smooth. Add date mixture.
Mix oil and sugar together. Add eggs, vanilla, oleo and milk. Mix well. Add remaining ingredients, except chocolate chips. Mix together. Pour into greased 13 x 9-inch pan. Sprinkle chocolate chips on top of batter. Bake at 325° for 45 minutes. When cooled, sprinkle with confectioners sugar.
Heat soup. Add softened or dissolved gelatin. Beat cream cheese and mayonnaise until smooth. Add to soup. Add shrimp and seasonings. Spray mold with Pam and place all ingredients in the mold. Refrigerate at least 4 hours.
Combine pineapple (reserve natural juice) and miniature marshmallows. Chill. In saucepan, combine sugar, pineapple juice, flour, vinegar and eggs. Cook until it thickens. Cool and add 8 ounces Cool Whip. Blend together and refrigerate overnight. Before serving, add 1 1/2 cups Spanish peanuts and 2 cups chopped apples.
Thaw shrimp; chop very fine. Mix with water chestnuts. Add salt, sugar, cornstarch and egg; mix.
Mix sugar, syrup and water in pan and cook until mixture forms a hard ball in cold water. Then beat egg whites and add jello. Mix well and beat until mixture holds a peak. Pour syrup over mixture slowly and beat. Add coconut and nuts. Pour into a large greased pan. Cut in squares when cool.
Place all ingredients, except bacon, in a large bowl. Lightly grease a 2-quart baking dish. Cover bottom of dish with bacon strips. Pour 1/2 bean mixture in dish. Cover with layer of bacon strips. Add remaining beans; top with any bacon left over. Bake in a preheated oven at 425° for about 40 minutes, or until bacon is done.
Cover peaches with water in saucepan on medium heat. Cook for 1 1/2 hours or until tender. Add sugar. Drop 1 serving spoon of filling on each rolled out biscuit. Crimp with fork. Place skillet on low heat; pour oil in skillet. Cook pie until brown on both sides. Makes 12 servings.
In saucepan, stir together baking soda and cornstarch; add water. Cook over medium heat, stirring constantly until mixture is consistency of moist mashed potatoes. Turn out on a plate and cover with damp cloth until cool enough to handle. Roll to 1/4 inch thickness. Cut shapes with cookie cutters. If making ornaments, press hole near top of each ornament with toothpick. Allow to dry on flat surface and harden overnight. Paint, decorate and protect with a shiny glaze.
Place all ingredients in a bowl, then add enough milk to make this mixture of a thick consistency, because you don't want this to be thin. Drop by teaspoon into hot oil and cook until brown in color.
Boil chicken breast. Add salt and pepper to taste. Add cream of mushroom soup and butter. Serve over white rice.
Have bed of coals. Line a 12-inch Dutch oven with foil. Place on coals. Spread the pie filling in bottom of Dutch oven. Sprinkle cake mix over pie filling. Slice margarine over cake mix. Leave alone for 20 minutes. If still bubbly, cover for 5 more minutes. Done after 25 minutes.
Preheat oven to 400°. Place one tortilla on ungreased baking sheet. Spread half applesauce over tortilla; reserve half for garnish. Sprinkle half of cinnamon-sugar over applesauce. Top with cheese and second tortilla. Sprinkle remaining cinnamon-sugar on top. Bake at 400° for 6 to 8 minutes or until golden brown. Cool 2 minutes. Cut into quarters and serve with reserved applesauce and vanilla yogurt.
Heat oven to 450°. Stir bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes. Press dough onto ungreased 12 inch pizza pan; pinch edges to form 1/2 inch rim. Bake 10 minutes; cool 10 minutes. Stir together cream cheese, sour cream, dill, and garlic powder until well blended. Spread evenly over crust. Chill 1 hour. Just before serving top with vegetables and cheese. Cut into wedges. Makes about 18 appetizers.
Bring just to a boil. Simmer, uncovered for 5 minutes, stirring occasionally.
Mix butter, sugar and vanilla thoroughly. Measure flour and mix with salt. Blend all ingredients together. Mix in nuts; chill dough.
Sift together flour, salt and baking powder three times. Beat oleo and sugar until light and fluffy. Add eggs, one at a time, beating after each egg. Add anise extract, seed and flour. Beat at slow speed until well mixed. Add almond slivers. Preheat oven to 350°. Spread dough on a well-greased and floured cookie sheet. Bake 15 to 20 minutes or until golden brown. Remove from oven and cut into 1-inch squares. Rebake 10 to 15 minutes. Squares will be crisp.
In 1 1/2-quart casserole, combine the soup, milk, soy sauce and pepper. Stir in beans and half can Durkee French fried onions. Bake at 350° for 25 minutes or until hot and bubbling; stir. Top with remaining onions. Bake 5 minutes or until onions are golden brown. Serves 6. Preparation time: 10 minutes; cooking time: 30 minutes.
Cook grits according to traditional recipe. Mix with soup. Add well beaten eggs. Place mixture in baking dish, greased with bacon drippings. Cover with cracker crumbs and cheese. Bake at 400° for 30 minutes. Serves 4 to 6.
Brown nuts in oven. Beat egg whites until stiff. Add sugar, a little at a time, and continue beating. Add salt. Spread over melted butter. Bake 30 minutes at 325°, turning every 10 minutes.
Mix all ingredients together except crumbs and put in large baking dish. Sprinkle crumbs over top. Bake 45 minutes at 375°. Serves 8 to 10 generously.
Drain vegetables well. Beat cream cheese and lemon until smooth. Stir in vegetables and pepper. Yields 2 cups.
Mix sugar and oil. Add eggs and pumpkin. Sift together the flour, baking powder, soda and spices. Add alternately with water to sugar, etc., mixture. Bake at 350° for 1 hour. Makes 3 loaves.
Dissolve Jell-O in hot water. Cool slightly. Add condensed milk. Mix well. Add pineapple, cherries and cottage cheese or sour cream. Add nuts.
Heat caramels (after removing cellophane wrapping) on low heat. Add hot water, little by little. (Follow recipe on bag for candy apples.) Heat chocolate chips slowly. While caramels are melting, spread pecan pieces on cookie sheet. Spoon caramel on pecan pieces. (Not too close to each other.) Chill cookie sheet (with caramel drops on pecan pieces) in refrigerator or freezer. Remove cookie sheet from chill and "lift" caramel out with a fork and place on empty cookie sheet or plate. Use the back of a spoon to "paint" the chocolate on top of the caramel. Chill or eat 'em while they are warm.
Add hot water to jello; let partly jell. Mix cream cheese with half and half. Add to jello. Let partly jell. Add nuts, pineapple and celery. Let jell.
Warm water to make soft dough. Knead with very small amount of flour - let dough rest a few minutes - roll small balls out thin to look like tortillas. Fry in dry heavy skillet. When they are cooking just right they will bubble. Place each one between tea towels to cool. Use the same dough to cup up into small triangle and fry in hot oil for sopaipillas.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan with 1 tablespoon butter. In a large mixing bowl, beat together butter and sugar. Add vanilla, maple syrup and eggs. In a medium bowl, sift together flour and baking powder; add to maple mixture. Blend in oats, coconut and walnuts. Spread the batter evenly in pan and bake for about 30 minutes, until lightly browned and wooden pick comes out clean. Cool on a rack, then cut into bars. Makes 2 dozen bars.
In large skillet, saute onions and green peppers in shortening until onions are yellow. Add ground beef, saute until mixture breaks into little pieces. Add tomatoes, rice and seasoning. Place in casserole dish & cover tightly. Bake at 350° for 45 minutes or until rice is done.
Mix Cool Whip and Eagle Brand milk together. Then add cherry pie filling, pineapple, coconut and pecans. Amount of pecans is up to you.
Melt margarine, oil and cocoa in large saucepan. Add sugar, flour, eggs and salt. Stir. Add buttermilk, soda and vanilla. Bake 20 to 25 minutes at 350° in sheet cake pan.
Cream softened cream cheese and sour cream together. Add remaining ingredients. Spread on flour tortilla and roll. Refrigerate until firm. Slice and serve. Serves lots.
Peel eggplant and slice 1/2-inch thick. Beat egg and add milk; dip slices into egg and milk mixture and cover slices well with cereal flakes. Sprinkle with salt and pepper. Heat butter or margarine in large shallow pan. Place slices in pan and bake at 450° for 10 minutes. Turn slices and bake for 5 minutes or until tender. Serves 6.
Boil sugars, milk and corn syrup until it forms a stiff ball when dropped in cold water. Remove from heat and add dates, vanilla, butter, cherries and nuts. Mix all ingredients well and form into roll. Chill before slicing to serve.
Line casserole dish with chicken. Make sauce of sour cream and soup. Pour over chicken. Make topping of cracker crumbs and margarine. Sprinkle with poppy seed. Bake 45 minutes at 350°.
Mix first four ingredients together. Roll into small balls. Roll the balls in cereal. Put on waxed paper. Chill 1 hour and serve.
In saucepan, combine raisins, orange juice and water; bring to boil. Reduce heat; simmer 5 minutes. Combine sugar and allspice; stir into raisin mixture. Cook and stir over medium heat until thickened, about 1 minute. Remove from heat; stir in nuts and lemon juice. Cool 10 minutes; pour into pastry-lined pie plate. Cover with top crust; seal and flute edges. Cut slits for steam. Brush with beaten egg; sprinkle generously with sugar. Bake at 425° for 10 minutes.
In a medium bowl, mix the first 3 ingredients with a fork. In another bowl, beat together beer, egg and 2 teaspoons salad oil. Stir liquid into flour mixture. Coat half of chicken pieces with batter.