HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and cook in a double boiler until thick. Then pour into a baked pie crust. Cover with meringue, then brown.
Boil 3 minutes, stirring. Cool to lukewarm. Add 1 large can evaporated milk. Beat until well mixed. This keeps a long time in the refrigerator. Serve on warm cake, ice cream or puddings.
Lay fillets, skin side down, in a 9 x 13-inch baking pan. Evenly drizzle 2 tablespoons of lime juice over the fillets. In a small bowl, combine remaining lime juice, onions, jalapenos, cilantro and olive oil; spread 1/2 cup of the cilantro salsa over 1 fillet. Lay the other fillet, skin side up, atop the first, fitting together neatly. If made ahead, cover and chill salmon up to overnight.
Combine water, oil, and honey. Add yeast, and salt. Mix. Add all other dry ingredients. Mix until dough clears side of mixing bowl. Let dough rise until double. Divide into 2 loaves and place into greased and floured pans. Bake at 350 degrees for 35 to 40 minutes. Butter top of loaves if desired.
Cream the margarine. Gradually add half of the sugar. Beat in the egg. Stir in chocolate and vanilla. Add remaining sugar. If needed, add a little milk to make of spreading consistency. Frosts two 8 or 9-inch layers.
Mix dry ingredients; add eggs, sour milk, butter, shortening, vanilla and bananas. Bake in well-greased and floured Bundt pan or 1-pound coffee cans. Bake at 350° for 10 minutes, then turn to 300° and bake about 1 hour.
Place orange sherbet in punch bowl. Tear into small pieces. Pour ginger ale over sherbet and stir gently.
Dump into pie pan; push around, do not prick. Bake 8 to 10 minutes at 450°.
Melt butter. Combine crackers, breadcrumbs, Parmesan, garlic powder, salt and pepper. Wash and dry chicken breasts. Coat chicken well with butter and roll in crumbs (sprinkle any remaining butter and crumbs on top). Arrange in a lightly greased baking dish. Bake at 325° for 45 minutes to 1 hour. (You may sprinkle fresh grated Parmesan over the top during the last 10 minutes.) Serves 4.
Cook pasta and drain. For pasta crust, in a large bowl, combine egg, milk and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly in a greased 12-inch pizza pan. Bake at 350° for 20 minutes. In large skillet, cook beef, onion and garlic until meat is brown. Drain fat. Add pepper, undrained tomatoes and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, 10 to 12 minutes until most of liquid evaporates. Stir in mushrooms. Spoon meat mixture over pasta crust. Sprinkle with Mozzarella cheese. Bake for 10 to 12 minutes more or until cheese is melted. Cut into wedges. Makes 6 servings.
Dice the veggies while you cook the noodles. Rinse and cool. Add veggies, mayo, salt and pepper to taste. Refrigerate before serving.
Shred cabbage (not as fine as for slaw). Melt margarine in casserole dish. Mix corn flakes in oleo. Let cabbage set in cold water 3 minutes. Mix celery soup, milk and mayonnaise together. Pour cabbage in on corn flakes. Pour mixture of soup, milk and mayonnaise over cabbage. Sprinkle shredded Cheddar cheese and some corn flakes over all. Bake at 325° for 30 minutes.
Cook rice, salt and water until rice is done. Make a cream sauce of the flour, margarine, milk, mayonnaise and cheese. Mix all ingredients together. Bake for 30 to 45 minutes at 350°.
Heat oven to 350° and grease an 8-inch square pan. Blend together shortening, peanut butter, sugar, eggs and vanilla. Stir in flour and fold in coconut. Place in prepared pan and bake 30 minutes. While still warm, cut and roll each square in sifted confectioners sugar. Makes 16 squares.
Preheat oven to 350°. Blot sausage dry with paper towel and combine with cheeses, salad dressing, olives and red pepper. Lightly grease muffin pan (small or large size) and press 1 wrapper in each cup (if using egg roll wrappers, press 2 crossways). Brush with oil. Bake 5 minutes until golden. Remove from tins; place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen. Delicious!
Place powdered sugar and peanut butter in small bowl. Cut with pastry cutter until it resembles crumbs (size of very small peas). Sprinkle 1/2 mixture in bottom of pie crust; reserve the rest for later. Prepare pudding according to directions on box; pour over crumbs in crust. Cover top with thawed Cool Whip. Cover Cool Whip with reserved crumbs. Refrigerate 3 to 4 hours before serving.
Preheat oven to 350°. Butter and flour two 9 x 5-inch loaf pans. In large mixing bowl, combine the first 5 ingredients; mix well and set aside. Blend oil and eggs into strawberries; add to flour mixture. Blend until dry ingredients are just moistened. Divide batter between pans. Bake at 350° for 45 to 50 minutes. Cool in pans on rack for 10 minutes. Remove from pans; let cool completely on wire racks.
Mix soup and milk. Add chicken and noodles. Pour into 1-quart dish. Sprinkle crumbs on top. Bake at 375° for 25 minutes.
Stew chicken in salted water until done. Bone; cut into small pieces. Cook broccoli and drain. Put layer of broccoli in buttered casserole, then layer of chicken. Mix soup, mayonnaise, lemon juice, salt and pepper and pour over. Cover with grated cheese, then buttered crumbs. Bake at 350° for approximately 40 minutes.
In a large pot place the first 4 ingredients. Simmer for 10 minutes. Fry the hamburger; drain. Add to the ingredients in the large pot, along with the remaining ingredients. Simmer until cheese melts.
Preheat oven to 375°. Lightly spray loaf pan (I use a pan that makes 4 mini loaves) with nonstick cooking spray. Coarsely chop almonds and half of the white chocolate morsels; place in bowl and set aside. On lightly floured surface, unroll 1 package of bread dough. Don't stretch. Lightly beat egg white and water in small bowl; brush dough with a portion of the egg mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with rolling pin, pressing mixture into dough. Unroll remaining package of bread dough directly over first dough layer, matching seams and rolling lightly to seal. Brush dough lightly with a portion of the egg mixture; grate remaining chocolate morsels over dough and sprinkle with remaining white chocolate and almond mixture. Roll lightly with rolling pin. Starting at narrow edge, roll dough up tightly; press edge to seal. Slice roll into 4 equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg mixture. Bake 25 to 30 minutes or until golden brown (center of loaves may appear moist). Cool for 5 minutes. Remove loaves from pan. Cool completely. Microwave remaining white chocolate and oil, uncovered on high for 30 to 40 seconds or until chocolate is melted and smooth. Do not over heat. Drizzle chocolate over loaves; sprinkle with sliced almonds or chocolate morsels.
Mix cheeses and mayonnaise well together. Then add ham, then pimentos (optional). Shape into ball and roll in pecans.
In small bowl, combine reserved pineapple juice, cornstarch, sugar, soy sauce, bouillon and ginger and mix well. On each of 4 large squares of aluminum foil, place a chicken breast, equal amounts of fruit, vegetables and sauce mixture. Fold and seal foil around chicken. Place packets on baking sheet and bake at 400° for 50 to 60 minutes. Refrigerate any leftovers.
Combine all ingredients; beat until smooth. For each crepe, pour 1/4 cup batter into hot, lightly greased crepe pan or small skillet; tilt pan to coat bottom evenly. Cook over medium heat until top is dull and underside is delicately browned. Turn, cook another 10 to 15 seconds.
Mix crushed pineapple, juice and all with the pudding mix and allow to set until it thickens. Fold in the marshmallows and Cool Whip and refrigerate until ready to serve.
Melt butter. Mix all ingredients together. Grease a 9 x 12-inch pan. Bake at 350° for approximately 30 minutes.
Cut off wing tips and cut wings into 2 pieces. Marinate overnight. Bake at 325° for 30 minutes. Turn each wing piece and bake another 20 minutes or until tender and slightly crisp.
Dissolve orange gelatin in boiling water in large bowl. Stir in 7-Up. Chill for 45 minutes. Add next 5 ingredients; fold in whipped cream. Pour into serving container and chill.
Omit salt and Worcestershire sauce; add 1 envelope onion soup mix and 1/2 cup dairy sour cream.
Dissolve gelatin in hot water; add frozen berries (do not thaw), pineapple and bananas. Stir to mix. Pour half the mixture into 12 x 7-inch pan; refrigerate to set. Spread half of sour cream over and pour the other half of mixture on top of sour cream. Spread remaining sour cream on top when jelled. (Or use all of the sour cream in the center.) Serve in squares.
In large bowl combine first seven ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in refrigerator. Remove chicken from marinate and coat each piece with bread crumbs. Arrange in shallow baking dish. Bake uncovered at 350° for 45 minutes or until juices run clear.
Skin and bone chicken breasts and pound to about 1/4-inch thickness. In a small bowl, combine melted butter and Dijon mustard. In a separate dish, combine bread crumbs and grated cheese. Completely coat each chicken breast in mustard mixture and then coat with bread crumb mixture. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown.
Beat the ingredients together. Add 3 cups of anything. Drop teaspoon of batter on greased cookie sheet and bake at 350° for 10 to 12 minutes. Makes 80 cookies.
Cover cucumbers with water and lime. Soak for 24 hours. Rinse well with clear water. Soak in clear water for 3 hours, or more. Drain.
Cut potatoes into cubes with the skin on. Cook potatoes in water, adding oregano, chives and chopped onions. Cook until potatoes are tender. Drain water. Add Parmesan cheese and butter. Mash potatoes, adding sour cream to the consistency you prefer. Salt to taste. Sprinkle bacon bits over the potatoes and serve.
Cream sugar and shortening together. Add vanilla; mix well. Add eggs, one at a time. Mix dry ingredients and add to creamed mixture. Add nuts and chocolate chips.
Slice onions 1/8-inch thick, using only large middle slices. Separate rings and cover with ice water (about 1 tablespoon of sugar to a bowl of ice water). Let stand 2 hours. Drain and wipe dry. Combine flour, salt and the 2/3 cup water. Add oil and fold in beaten egg whites. Dip each onion ring in the batter and fry in deep, hot oil until golden brown. Drain on paper towel. Sprinkle with salt.
Place all ingredients in a large pot and simmer carrots until tender, usually 1 1/2 hours.
Combine water, bouillon granules, basil and oregano in a medium saucepan. Bring to boiling. Stir in carrots and tortellini.
Saute onion, pepper and celery in 4 tablespoons butter in a large saucepan until tender. Remove from heat. Add stuffing mix, egg, jalapeno pepper, oregano and water. Mix well. Spread sandwich steak on a board, spread stuffing over steak; roll up jelly roll style, tucking ends in. Secure with skewers, toothpicks or tie with string. Heat the remaining butter in a skillet. Brown rolled steak slowly and evenly all over. Pour in beef broth and cover. Simmer 1 hour. Remove meat to a serving plate while making gravy. Make a smooth paste with the flour and about 3 tablespoons cold water; add to juices in pan. Cook, stirring constantly until gravy thickens and bubbles, about 3 minutes. Spoon gravy over rolled steak and serve.
Combine sugar, syrup, water, salt and margarine in small sauce pan and cook over medium heat, stirring until sugar dissolves and mixture boils. Continue cooking without stirring until it reaches 250° on candy thermometer, hard ball stage. remove from heat and add vanilla. Pour slowly over popped corn in large bowl and mix to coat all kernels. Work quickly and shape into 4 inch balls. As you are working with part of corn, you can keep remaining in oven at 200° to stay warm and pliable. Place square of waxed paper under each ball.
Mix ham, onion, pepper and mayonnaise. Pour in small baking dish. Heat at 400° for 20 minutes or until bubbly. Sprinkle cheese over mixture and bake a few minutes until cheese is melted (not browned). It's best to use a small hard knife to spread mixture. Serve with crackers and party rye bread.
Pour cake mix in cake pan. Pour peaches over cake mix. Place butter slices all over top. Bake until done.
Put fruit in a blender; blend until smooth. Combine with ginger ale in punch bowl when ready to serve.
Mix cream cheese, sugar and vanilla with electric mixer. Add eggs. Mix until blended. Stir pumpkin and spices into 1 cup of batter. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350° for 35 to 40 minutes. Set. Cool. Refrigerate 3 hours.
Boil noodles. Cut onion into small strips lengthways. Cut cabbage, all strips lengthways. Fry onion and cabbage until done. Add noodles, butter and garlic. Fry and stir until light brown. Serve. Salt and pepper to taste.
Mix margarine and garlic in small mixing bowl. Cut bread horizontally on cutting board. Spread top and bottom of bread with garlic margarine.
Measure ingredients according to package directions and place in large Ziploc bag. Then put bag in another Ziploc bag. Throw around until mixed.
Mix milk and lemon juice together and set aside. Mix cream cheese and egg yolks together. Add to milk and lemon juice. Fold in 2 cups of strawberries. Put in graham cracker crust. Top with Cool Whip.
Chop onions and cook in fat. Chop hamburg and add to onions and brown. Add tomatoes and seasonings. Boil until water from tomatoes evaporates, then add enough water to make soupy. Cook until thickened over low heat. Takes about 2 hours.
Blend sugar, eggs and oil. Mix all ingredients together until moistened. Pour into 2 greased and floured loaf pans. Bake at 350° for at least an hour.
Saute garlic, onions, peppers and bulgar in oil until onions are soft and bulgar is coated with oil. Add spices, tomatoes and beans. Cover and bring to a low boil. Simmer 15 minutes or until liquid is absorbed and bulgar is tender.
Sprinkle chicken with salt and pepper. Arrange in dish and sprinkle with lemon juice. Bake at 375° for 20 minutes. Chill 1 hour.
Put mixture into floured and greased bread pan and bake at 350° for 1 hour.
Score ham. Combine remaining ingredients in saucepan. Heat, stirring until smooth. Coat ham generously with sauce. Bake at 350° until glazed. Serve remaining sauce with sliced ham.
Cut thin horizontal slice from bottom of watermelon so it will rest evenly. Slice watermelon lengthwise in half. Carve a decorative zigzag edge from sliced edge of 1/2 of watermelon. Scoop out fruit to form a bowl. Scoop melon balls from second half.
Cut venison into 1/3-inch strips, about 6 to 7-inches long, an inch or so wide.
Brown sausage with onions. Drain off grease and spread on bottom of casserole. Drain sauerkraut and spread on top of sausage. Mix shredded cheese with mashed potatoes and spread on top of sauerkraut. Bake for 45 minutes at 375°.
Melt butter in top of double boiler; stir and blend in flour, salt and pepper. Add hot milk all at once, stirring occasionally until smoothly thickened. Remove from heat. Stir in yolks, parsley, onion, salmon and mayonnaise. Fold in stiffly beaten egg whites and turn into buttered 2-quart casserole and bake at 350° to 375° until done, approximately 1 hour.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Mix all ingredients in a large bowl. Refrigerate several hours. Makes 8 to 10 servings. Preparation time: 25 minutes plus refrigerating.
You also need 8 to 10 (7 ounce) paper or plastic cups. Suggested garnishes: Gummy worms or other gummy candies, candy flowers, chopped peanuts or granola.
Cook bacon and onion. Add hamburger and cook until brown. Add remainder of ingredients. Cover and simmer over low heat for 20 minutes. Stir. Serve on a hamburger bun.
Brown ground beef with 1 teaspoon onion flakes. Drain grease and set aside. In crock-pot, add tomato paste, sauce, mushrooms, all remaining seasonings, including other teaspoon of onion flakes. Cook on low at least 2 hours. The longer cooked, the better it is.
Put in shaker; shake to mix. Chill. May be used in recipes calling for Eagle Brand milk.
Break tuna into chunks and add shrimp. Sprinkle with lemon juice. Add eggs, celery, onions and capers. Chill. Lightly toss with mayonnaise and salt and pepper to taste. Serve in lettuce cup. Tuck in cucumber slices. Sprinkle with paprika.
In a large pan, brown beef, onion and seasonings. Stir in tomato sauce, paste, mushrooms and water. Simmer 10 to 15 minutes. The mixture will be thin. Mix together cottage, Ricotta and Parmesan cheeses. Spray a 9 x 13-inch pan with Pam. Layer 1/3 uncooked noodles, 1/3 cheese mixture, 1/3 sauce and 1/3 Mozzarella cheese. Repeat with 2 more layers. Bake at 350° for 1 to 1 1/2 hours. Cut into 8 pieces.
Makes a thin batter. Before baking, sprinkle with 1 cup reserved mixture. Bake in greased and lightly floured pan at 325° for 45 minutes. Very good picnic cake.
Sprinkle chicken with salt and pepper. Heat oil in large non-stick skillet over medium-high heat. Add chicken; saute 3 minutes on each side or until golden brown. Remove chicken from the pan. Reduce heat, stir in grapes, broth, vinegar and sugar. Bring to boil, cook until reduced to 1 c. (about 6 minutes). Return chicken to pan, cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving. Yields 4 servings.
Brown ground chuck and sausage. Drain. Add cheese, fennel and oregano. Mix together and spoon onto rye bread squares. Place on cookie sheet and heat at 375° until bubbly. (These can be frozen until ready to use!)
Combine first 3 ingredients in a medium bowl, stirring well. Add milk, beating with a wire whisk until thickened; gently fold in whipped topping. Spoon mixture evenly into crusts. Garnish with lemon rind, if desired. Cover and chill at least 3 hours or freeze at least 8 hours. Yields 16 servings. This recipe makes two pies. Chill one, and freeze the other one for later.
Mix strawberry Jell-O with sugar. Add figs and bring to a boil. Cook about 15 minutes. Put into jars and seal. Be sure to use new lids.
Mix carrots, macaroni, grated cheese, egg and salt. Put in shallow pan or casserole dish. Dot with butter and pour the milk over all the ingredients. Bake at 375° for 35 minutes.
Heat olive oil in deep skillet, add garlic, onion and green pepper. Cook until onion pieces are soft. Add ground meat and cook until no longer pink. Drain off grease. Add remaining ingredients, except mushrooms, and let simmer, uncovered, for one hour. During the last 15 minutes of cooking time, add mushrooms and adjust seasoning. Serve immediately over cooked spaghetti. Top with grated cheese. Serves 8.
Cut 1/2 the pound cake into slices and place in a large, deep glass dish. Pour 1/2 cup of Amaretto on top of pound cake, then pour 1 packet of Jell-O on pound cake. Add 1/2 can of mixed fruit, then chill for 1/2 hour. Add remaining pound cake, second packet of Jell-O, remaining mixed fruit, and add pudding on the top. Cover with Jimmies. Chill for 1 hour, then ready to serve. Makes 6 to 8 servings.
Dissolve jello in 1 cup hot water. Add to sugar, vinegar and sauce. Set aside to cool. Combine sour cream and mayonnaise. Pour jello mixture into this. Add other ingredients. Let set.
In wok, stir shrimp in oil. Add peanuts and vegetables. Add remaining ingredients. Serve on rice. Garnish with cucumber slices.
Combine sugar, syrup, butter and 1/2 cup cream. Bring to a boil, stirring constantly. Add remaining 1/2 cup cream and cook to 240°. Remove from heat and add vanilla. Pour into a 9 x 9-inch pan. Cool and cut into squares. Wrap in waxed paper.
Mix oil, dressing mix and spices. Pour over 2 packages of crackers and toss to coat. Bake at 300° for 15 minutes. Store in airtight container.
Put cottage cheese in a food processor or blender. Puree for 30 seconds or until smooth. Scrape into a medium bowl. Stir in remaining dip ingredients. Cover and refrigerate.
Combine cabbage, celery, apple and washed stemmed grapes. Toss lightly with the mayo. Heap lightly on lettuce. Serves 4.
In frying pan, heat oil, green pepper, onion, garlic, curry powder, parsley, thyme, salt, pepper and tomatoes. Add chicken and put in casserole dish and bake at 350° for 35 to 45 minutes. Serve over rice.
Crush crackers into crumbs and add melted margarine; pat into a 9 x 13-inch pan.
Preheat oven to 400°. Grease muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients, just until flour is moistened. Should be lumpy. Bake 20 to 25 minutes.
Mix well. Spread on English muffin halves; put under broiler to lightly brown. Cut in halves or quarter and serve.
In soup pot, melt butter. Add onion and saute until tender. Stir in flour (it will be quite thick). Gradually add milk and stir until smooth. Remove from heat. In a separate pot, cook broccoli in 3 cups water until tender. Pour broccoli and water into soup pot with milk mixture. Add everything else, except cheese. Stir constantly over medium heat until thickened. Turn heat to low and add Velveeta. Stir until blended.
Preheat oven to 350°. Place margarine in 9 x 13-inch pan and place in oven to melt.
Mix cake mix, eggs and margarine together. Press into 13 x 9 x 2-inch pan. Mix cream cheese, beaten eggs and powdered sugar together and pour over unbaked crust. Bake at 350° for 30 minutes.
Combine 2 cups flour, yeast and salt in mixer bowl. Add water, melted Crisco, honey and egg. Beat 2 minutes on medium speed. Add remaining cup flour. Beat with fork or spoon. Cover with plastic. Let rise 30 minutes or until double. Spoon into greased muffin tins (1/2 full). Cover; let rise until double. Preheat oven to 400°. Bake 10 to 12 minutes.
Preheat oven to 350°. Butter bottom and sides of a 9 x 13 x 2-inch baking pan. Brown sausage and drain well. Layer 1 cup of cheese in bottom of pan; top with eggs. Break yolks with fork; sprinkle with bell peppers, mushrooms and onions. Season with salt and pepper to taste. Add sausage and pour cream over all. DO NOT MIX. Sprinkle with remaining cheese. Bake for 1 hour or until set. Can be made the night before and refrigerated. Assemble without the cream. Pour cream over pan just before baking. Bake for 1 hour and 15 minutes or until set.
In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 9 inch spring form pan. Chill 30 minutes.
Spread each nacho with refried beans and top with cheese. Place on a cookie sheet and place in oven under broiler for 2-3 minutes until cheese is melted. Remove from oven and top with any combination of other ingredients. Serve immediately.
Mix all ingredients except bread crumbs. Place mixture in greased casserole. Top with bread crumbs and dot with butter. Bake at 325° for 35 to 40 minutes.
Heat oven to 350°. Beat all ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
Brown pork in skillet, then place in a baking dish. Sprinkle rice over meat. Add onion.
Spread cutlets out and pound to flatten. Measure flour onto a sheet of plastic wrap and turn chicken in flour until lightly coated. In a skillet, melt butter and oil together over medium heat. Add 2 cutlets and cook on both sides, 3 to 4 minutes, until golden. Remove and repeat with other cutlets. Remove chicken and dissolve bouillon cube in boiling water. Add to pan drippings along with lemon juice. Cook, stirring constantly, until pan is deglazed. Add butter and stir. Return chicken to skillet. Serve and garnish with lemon slices.
Prepare pie shells. Leave butter/margarine out to soften. It should be very soft but not melted. Squeeze juice from lemons and set aside. Separate eggs; refrigerate egg whites in a bowl (not metal). Combine sugar and butter; beat well. Add lemon juice, salt and egg yolks; beat well. Beat egg whites until light and fluffy (not stiff); fold into sugar mixture. Pour 1/2 of filling into each pie shell; bake at 450° for 10 minutes. Reduce temperature to 350° and bake an additional 40 minutes. Let cool before serving.