HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have fish cleaned, scaled and skinned. Wash thoroughly. Filet, if desired. Rub fish with salt and pepper and sprinkle with the lemon juice. Saute onions in the olive oil till crystal clear. Do not brown. Add wine, tomatoes, salt and pepper to taste. Simmer about 20 minutes. Lay fish in a 9 X 13 X 2 stainless steel baking pan. Add the tomato mixture over and around the fish. Add about 1/2 cup more wine. Add diced potatoes around the fish and sprinkle with the oregano, chopped parsley, sliced lemon, and sliced garlic. Bake at 350° for about one hour or till the fish is flakey. Never use aluminum pan because of the acid in the tomatoes and lemons. "Bon Appetit"
Make your favorite buttermilk biscuit dough up as if you were going to make biscuits. Pinch off enough dough to roll out as if you were making pie crust, thin but not so thin as to tear. Start at one side and put a line of butter and cover with sugar. Roll up, repeating process until you have about 2 rows of butter and sugar.
Fry ground meat until tender (an iron skillet is best). Add chopped onion, bell pepper and salt and pepper. When onion is transparent, add pork and beans. Let simmer 15 to 20 minutes. Good served over bread.
Saute nuts in butter 3 to 5 minutes. Drain on paper towels. Chop dried beef finely and set aside. Combine cream cheese and milk. Beat at medium speed until smooth. Stir in beef, green pepper, onion, garlic and pepper and mix well. Stir in sour cream. Spoon into 1 quart greased casserole. Sprinkle nuts on top; bake at 350° for 25 minutes. Serve with assorted crackers. Yield: about 2 cups.
Boil potatoes with skins on (easier to peel when boiled). Hard-boil eggs. Chop and mix in large bowl. Add chopped celery and chopped pickle. Mix remaining ingredients in separate bowl until smooth; add to potatoes. Top with paprika. (I use dry onions, as onion taste doesn't get stronger the next day.)
Heat oven to 350°. Mix sweet potatoes, syrup and peel until well blended. Spoon into 1 1/2-quart casserole. Mix flour, oats, sugar and cinnamon in a medium bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potatoes. Bake 35 to 40 minutes or until thoroughly heated. Makes 8 to 10 servings. Preparation time: 15 minutes. Cooking time: 40 minutes.
Place potatoes in 10-inch skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. (Potatoes will be firm.) Drain potatoes in colander; sprinkle with salt and pepper. Wipe out skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer. Reduce heat to low. Drizzle cream evenly over mixture. Cook 10 to 15 minutes. Turn mixture with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned. Top each serving with poached egg. Serve immediately. Garnish, if desired. Serves 4.
Put all ingredients in casserole dish. Place one can biscuits on top. Bake at 350° until brown.
In a large microwave safe bowl, melt chocolate at HIGH for one minute. Stir and heat for an additional 30 seconds, or until melted. Stir in peanut butter. Gently "toss" crispex cereal into chocolate-peanut butter mixture until well coated. Place confectioners sugar into a two gallon storage bag or grocery sack. Add coated cereal to sugar and close bag tightly. Gently toss cereal mixture until well coated. Eat and enjoy. Store leftover in airtight container.
Combine sugar, eggs and salt. Add milk, vanilla and nutmeg. Pour into uncooked pie shell and bake in a low oven (300°) for 30 to 40 minutes.
Combine all ingredients, cover lightly and leave in cool, fairly dark place. On second day stir with wooden spoon. Fifth day, add 1 cup flour, 1 cup sugar and 1 cup milk. Stir, cover and keep as directed. Sixth day, stir. Tenth day, add 1 cup each flour, milk and sugar. Divide among 3 containers. Give 1 cup to two friends. Keep 1 cup.
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of whipped topping. Stir in 3/4 cup of sliced strawberries. Pour into pie crust. Chill until firm, about 15 minutes. Mix pudding with 3/4 cup of milk. Add 1/2 cup of whipped topping. Chill 2 hours, then garnish with remainder of Cool Whip and strawberries.
Mix ingredients. Spoon into greased muffin pan. Cook in preheated oven at 425° until lightly browned. Cook about 10 to 12 minutes.
Cook raisins in water 10 minutes. Strain and reserve 1 cup liquid. Add baking soda to reserved raisin liquid; set aside. Cream together butter, sugar, eggs, salt and spices until fluffy. Add flour and liquid alternately beating well after each addition. Stir in raisins and nuts; beat thoroughly. Pour into a well-greased 1-inch tube pan. Bake in preheated oven at 325° for 1 1/2 hours or until toothpick comes out clean. Cool on rack before removing from pan.
In large bowl, pour boiling water over oats; let stand 1/2 hour. Dissolve yeast in warm water; let stand 5 minutes. Stir salt, molasses or honey and butter into oats. Stir in yeast. Gradually stir in 4 cups flour. Knead in remaining 2 cups flour (dough still in bowl). Shape dough in mound in center of bowl; cover with clean cloth. Let rise in warm place until doubled, 2 to 3 hours. Cut down with knife 6 or 7 times. Divide dough in half; place each in well-greased 9 x 5 x 3-inch pan, pulling dough to cover bottom of pan. Cover; let rise in warm place until doubled 1 to 2 hours. Bake at 325° for 50 minutes or until loaf sounds hollow when thumped. Makes 2 loaves.
Mix first three ingredients and spread on tortillas. Sprinkle remaining ingredients over tortillas. Roll and wrap tightly. Chill at least two hours. Cut off rolled ends and cut in 3/4-inch slices. Makes 3 dozen.
Line a 12 inch platter with shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce boarder. Dollop sour cream atop bean mixture, gently spread in a smooth layer atop beans, leaving a boarder. Sprinkle jalapeno peppers and lime peel. Drain excess liquid from salsa. Stir in avocado, spoon atop sour cream layer, leaving a boarder. Sprinkle cheese on top. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips.
Drain pineapple and put in bottom of a 9 x 13-inch pan or casserole dish. Mix sugar, flour and cheese together and put over pineapple. Then put crushed crackers over the top. Pour melted margarine or butter over the top. Bake in 350° oven for approximately 30 to 35 minutes.
Combine 1/4 cup soup with remaining ingredients except water. Mix. Shape into patties; place in shallow baking dish (12 x 8 x 2-inch). Bake at 350° for 30 minutes. Combine remaining soup with water and pour over meat. Bake 10 minutes more. Makes about 12 medium burgers. Any leftover can be frozen for later.
Brown ground beef; drain grease. Add gravy mix, water, garlic and uncooked rice and peas. Cook until peas and rice are done, 15 minutes.
In a 13 x 9 x 2-inch dish, spread broccoli. Dot with butter and place chicken in small pieces over this. Mix soup, mayonnaise and curry powder. Grate cheese over this. Bake at 350° until bubbles (about 20 minutes).
Bake cake according to package directions with nuts in a 9 x 13 x 2-inch glass baking dish. Combine condensed milk and cream of coconut. When the cake is done, while it is till hot, punch holes in cake and pour the mixture of condensed milk and cream of coconut over the cake. Pour as you punch holes.
Beat the egg, then add the oil and beat again. Add seasoning while beating; add vinegar. Pour over chicken and marinate for a day or two.
Mix sour cream and taco seasoning. On a large round platter, spread and layer ingredients in the order listed. Chill well. Serve with tortilla chips.
Dissolve raspberry gelatin in one cup of boiling water. Stir in cherry pie filling and let set until firm in 9 x 13-inch dish. Dissolve lemon jello in 1 cup boiling water, set aside in bowl. Combine cream cheese and mayonnaise. Gradually add lemon jello mixture. Stir in crushed pineapple. Fold in Cool Whip and marshmallows. Pour over cherry layer in dish. Garnish with chopped nuts and refrigerate until set.
Cook broccoli according to directions; drain. Mix 1/2 stick oleo with cheese, stirring constantly. Put broccoli in baking dish and cover with cheese mixture. Crush crackers and mix in skillet with 1/2 stick melted oleo. Brown and sprinkle on top of broccoli. Bake at 375° for 20 to 30 minutes.
Mix chicken, sour cream and cheese. Spoon mixture into flour tortilla and roll up. Place tortillas in greased baking dish. Chop onion and garlic. Add to Ro-Tel tomatoes. Pour tomato mixture over tortillas. Bake at 350° for 30 to 45 minutes.
Sprinkle 1/2 nuts in buttered 8 x 8-inch pan. Cover with 1/2 chocolate. Cook butter and sugar over medium heat for 15 minutes for hard candy, 11 minutes if prefer chewy. Count time as soon as pan is put on stove.
Combine first 4 ingredients in medium bowl, mix well. Combine rest of ingredients in small bowl and mix well. Pour dressing over bean mixture and mix well. Refrigerate for several hours. Serves 6.
Place broccoli in buttered casserole dish with rice, soup, Cheez Whiz and water chestnuts. Top with buttered cracker crumbs. Bake at 350° for 15 minutes.
In 13 x 9-inch baking pan arrange chicken skin side up and brush with butter. Bake at 400° for 45 minutes; baste with pan drippings. Combine rest of the ingredients and spoon over the chicken. Bake for 15 minutes or more until chicken is done.
Cream shortening and sugars until fluffy. Add eggs and vanilla; beat well. Sift flour with dry ingredients and add to creamed mixture. Add oats and pecans. Form into long rolls. Wrap in waxed paper and chill thoroughly. Slice 1/4 inch thick. Bake on ungreased cookie sheet in 350° oven approximately 10 minutes. Makes 5 dozen.
Dissolve Jell-O in 1 cup boiling water. Cool. Put the Jell-O and the rest of the ingredients into a mixing bowl and mix with an electric mixer. Pour batter into greased sheet cake pan. Bake at 350° for 20 to 25 minutes.
In a saucepan, heat sugar, liquid and butter until slightly thickened, 5 or 6 minutes after coming to a boil. Cool thoroughly in the pan. Add grated coconut.
Dissolve jello in boiling water, cool and chill until partly congealed. Whip until foamy. Add Cool Whip and lemonade. Blend well. Pour in mold sprayed with Pam. Refrigerate or freeze, garnish with fruit to serve.
Mix first 6 ingredients and pour into a greased 9 x 13-inch pan. Sprinkle brown sugar and nuts over batter. Bake at 350° for 45 minutes. Remove from oven. Frost with cream cheese icing when cool.
Mix and knead all ingredients (except food coloring) until soft and not sticky. Add more flour if it gets sticky. Add food coloring to each part you want colored or leave white and paint with water-color or tempera. Store in plastic bag or coffee can.
Set aside 1 cup of all-purpose flour. In a large bowl, mix remaining 4 cups of all-purpose flour, whole wheat flour, wheat germ, pecans, salt and yeast. In a saucepan over low heat, heat water, yogurt, honey and margarine until very warm (125° to 130°); stir into dry mixture. Mix in eggs and only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; shape each half into smooth ball. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm place (80° to 85°) until doubled in size, about 1 hour and 15 minutes. Bake at 375° for 35 to 40 minutes or until golden brown. Remove from pans and cool on wire racks. Makes 2 loaves.
In a small saucepan, combine sugar, cornstarch, salt, ginger and parsley flakes. Add orange juice and pineapple. Cook, stirring until thickened. Cook, stirring 1 to 2 minutes more. Stir in butter. Pour sauce over hot carrots, stirring lightly to coat. Yield: 4 to 6 servings.
Boil butter, sugar and syrup for 5 minutes. Add soda; mix well. Put corn pops in a large pan (a roaster works well). Pour syrup over corn pops and mix well.	Bake at 250° for 45 minutes. Every 15 minutes remove from oven and stir well. Return to oven; repeat this 2 more times. When done, spread out on wax paper or a brown paper bag. Let cool.
Cream sugar and butter and add well beaten egg yolks. Add 1 1/2 cups of flour, soda and lemon extract. Beat well. Add 2 cups flour. Beat well. Add 1/2 cup flour to candied fruit (I use red and green cherries) and pecans. Coat well. Mix into cake batter. Beat egg whites until they peak. Fold into cake. At this point it is better to use your hands.
Add cream cheese to mashed potatoes and mix well. Stir in chip dip. Add bacon and mix well. Put in casserole; dot with butter and paprika. Microwave on High for 7 minutes.
Break cauliflower and broccoli into small flowerets. Combine with sliced onion, mushrooms and celery. Mix with other ingredients. Let marinate overnight before serving. Will keep in refrigerator 2 weeks.
Brown meat; add pepper and onion. Cook until soft. Add mushrooms, tomato sauce, Prego and all the spices. Cook spirals as directed. Mix together with sauce. Put into a 9 x 13-inch casserole. Cover; bake at 350° for 45 minutes. Sprinkle with cheese. Heat until well melted.
Cream margarine and peanut butter. Add brown sugar and mix well. Add both eggs and mix until well blended. Stir in dry ingredients until blended, then chips and nuts. Spread batter in greased and floured 9-inch square pan. Bake at 350° for 30 minutes. Cool in pan and cut after cooled. Makes 36 bars.
Cream butter and shortening. Gradually add sugar, beating well at medium speed of mixer. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes.
Separate dough into 2 large rectangles. Place in 9 x 13-inch pan. Press over bottom and 1/2 up the sides of the pan. Seal perforations. Place sliced sausages over crust. Sprinkle with cheese. Combine rest of ingredients and pour over cheese. Bake at 425° for 20 to 25 minutes.
Rinse chicken; pat dry. Place each breast half between two pieces of plastic wrap. Pound chicken to 1/8-inch thickness. Remove plastic; set aside.
Cook first 3 ingredients to soft-ball stage. Add next 3 ingredients. While mixture is hot, sift powdered sugar into mixture until it makes soft roll. Wrap in buttered wax paper in form of log roll. Let cool overnight before slicing.
Cream butter and sugar. Add eggs and vanilla mix well. Add dry ingredients alternately with sour cream.
Mix powdered sugar and peanut butter together until crumbly and set aside. Mix flour and sugar together and pour into medium saucepan, add milk and egg yolks. Cook until mixture thickens, take off of heat and add butter and vanilla, mixing well. Place 1/2 cup of peanut butter crumbles into bottom of baked pie crust. Pour half of pie mixture into crust. Top with remaining peanut butter crumbles, reserving 2 tablespoons of crumbs for top of meringue. Pur remaining pie mixture into crust onto crumbs. Top with meringue. Sprinkle remaining peanut butter crumbles onto meringue. Bake in 350° oven until meringue browns.
In large saucepan, combine fruits, sugar, clove and cinnamon with 6 cups water. Bring to a simmer over medium heat, cover, lower heat and simmer until tender, 30 to 45 minutes. Remove lemons, cloves and cinnamon stick before serving, warm or chilled.
Mix sugar, butter, syrup and water in a 1 1/2-quart casserole. Cook with microwave 4 minutes. Stir. Cook 3 minutes longer. Beat in the evaporated milk and vanilla. Recipe yields 3 cups.
Sift flour, baking soda, salt and baking powder together; set aside. Blend together butter, sugar and eggs; beat well. Blend in flour mixture, then add other ingredients, vanilla and oats. Mix well. Spread in greased sheet pan (with sides). Add chocolate chips to top and mash into dough to make it level. Bake at 350° for 15 minutes. Remove; cool and cut into squares. Enjoy!
Wash broccoli with cold water; cut into small pieces, removing leaves and tough stems. Blanch broccoli, cooking and boiling in water for 1 minute, then immediately drain and plunge into ice water to cool. Cook bacon over medium heat until crisp. Drain on paper towel. Dice sharp cheese into small squares. Peel and chop red onion. Combine all ingredients, except bacon in mixing bowl.
Mix butter, sugar and peanut butter; freeze. Once frozen, roll into small balls and stick toothpicks into each ball. Melt chips and wax. Dip balls into hot chocolate mixture. Let cool on wax paper. Freeze until eat.
With the exception of lettuce, this casserole has the texture and flavor of Mexican tacos.
Combine drippings and flour in 4-cup glass measure. Add broth and beat with mixer until smooth. Season to taste. Microwave on High for 2 to 3 minutes. Beat well and continue cooking 1 1/2 to 3 minutes or until thickened. Beat lightly and serve. Makes about 2 cups.
Bone and shred chicken. Cook broccoli using package directions. Layer broccoli and chicken in greased 6 x 10-inch baking dish. Combine mayonnaise, soup, lemon juice and curry powder in bowl; mix well. Spread evenly over chicken. Combine bread crumbs and butter in bowl; mix well. Sprinkle over chicken. Bake at 350° for 30 minutes. Yield: 8 servings.
Butter 9 x 13-inch pan, then pat in uncooked rice. Add soup, rinsing cans with 1/2 can of water which is added to rice mix. Add mushrooms, juice and almonds. Salt and pepper chicken breasts; add melted margarine. Cook at 250° for 3 hours.
Beat cream cheese, confectioners sugar and extract until smooth. Preheat oven to 375°. Separate rolls into 8 triangles. On large ungreased cookie sheet arrange triangles in circle. (Arrange in circle with pointed ends (tips), out and opposite ends (bottoms), overlapping slightly.) Spoon cheese mixture onto bottom portion of each triangle. Spoon cherry filling on top of cheese mixture. Fold 1 triangle over so tip touches bottom corner. Gently press outside edge to seal seam. Repeat. Brush top of dough with milk; sprinkle with sugar. Bake 15 to 20 minutes.
Purge crawfish, parboil and peel. Set tails aside. Mix vegetables and saute in margarine until transparent. Add tomato sauce. Dissolve cornstarch in cold water. Add to vegetables; add crawfish and seasoning. Bring to boil and boil 15 minutes. This is now ready to serve over rice.
Mix flour, salt and soda; add shortening. Crumble with your hand to make a good crust, then add enough ice water to make a ball of dough you can roll (just enough for a crust at a time). This is good for fruit pies. Makes 3 crusts.
Combine all ingredients in a skillet. Cook over low heat 20 minutes. Each serving provides 3 P, 5 V and 1 B.
Combine all ingredients in 2-quart casserole dish and mix carefully. Bake, uncovered, for 35 to 45 minutes in 350° oven. Serves 4 to 6.
Dice carrot very small; slit onion and chop. Soak mushrooms and chop. Cut pork into small pieces. Shell shrimp; devein and wash in salt water. Chop into small pieces. Boil rice until ready and let it cool. Place 2 tablespoons oil into hot skillet. Stir-fry pork, mushrooms, carrots, pepper and shrimp (in the order indicated) with a few minutes pause between each of them. Add soy sauce and remove from skillet. Put 3 tablespoons of oil in skillet. Add rice; stir until coated evenly with oil. Add salt; stir both mixtures and serve at once.
*To shortening cooking time, use a more tender piece of meat. Coat beef with flour; pound into beef. Brown beef in oil. Push beef to side and stir in onion. Cook until tender and add enough water to liquid to make 1 cup. Mix liquid, catsup, sauce and spices. Heat to boiling. Reduce heat. Cover and cook 1 1/4 to 1 1/2 hours. Add potatoes and green beans and bring to boil. Cover and simmer 10 to 15 minutes.
Mix all together in baking dish. Add raw meat, potatoes and carrots. Cover and bake at 300° for 3 1/2 hours.
In a large pitcher, combine wine, or grape juice, melon juice and melon balls. Chill for at least 1 hour. Just before serving, add ice, stir, pour in club soda and stir lightly again.
Dice potatoes and arrange in a deep dish casserole pan. Melt margarine and stir in onion soup mix. Drizzle this mixture evenly over potatoes and stir. Bake at 350° for approximately 30 minutes or until soft. Potatoes can also be microwaved. Stir often and rotate dish until soft.
Place all ingredients in a mixing bowl and mix thoroughly with a wire whip. Pour small amount of batter into hot, lightly buttered 8-inch frypan, tilting frypan immediately to spread batter evenly. Pancakes should be very thin. Cook until light brown, turn and brown other side (adjusting heat as necessary). Remove from pan and sprinkle with sugar. Fold in half, then fold again. (Frypan can be lightly buttered as needed.)
Slice onions. Place in pan. Sprinkle with sugar and cook in enough water to cover until tender; drain. Crush crackers and mix crumbs with cheeses and margarine. Put half of the crumb mixture in a casserole dish and put drained onions on top. Pour evaporated milk over casserole in pan and top with the other half of the crumb mixture. Bake at 350° for about 15 minutes.
Lightly oil jelly roll pan. Toss nuts with egg white in large bowl. Mix remaining ingredients; stir into nuts. Microwave on High 4 to 6 minutes, stirring after 3 minutes, until caramelized. Spread in prepared pan. Cool.
Mix oil, vinegar, salt, poultry seasoning, white pepper and egg until all is well mixed. Place chicken in a large flat glass baking dish. Pour marinade over. Cover and let marinate overnight or at least 8 hours. Drain chicken on paper towels before barbecuing. Place chicken on grill over burned down coals until chicken is browned and crisp.
Cook rice until tender. Drain. Mix butter, ginger and nuts; cook slowly for 5 minutes. Mix with rice. Place in a greased 1 1/2-quart casserole and bake, covered, 30 minutes at 350°.
Cook, peel and cut potatoes crosswise into thick strips. Drain pineapple; reserve juice. Add water to juice to equal 1 cup. Heat juice to a boil. Add gelatin, brown sugar and salt. Stir until dissolved. Add butter; bring to a boil, stirring constantly. Add potatoes and pineapple slices. Simmer about 15 minutes; baste frequently until glazed and syrup thickens. Makes 6 to 8 servings.
Dissolve gelatin in boiling water in medium bowl; stir in cold water. Pour 1/2 cup gelatin mixture into bottom of 6 cup ring mold; refrigerate until set, but not firm, about 30 minutes. Arrange apple slices on gelatin; pour 1 cup gelatin over apples. Refrigerate until set, but not firm, about 45 minutes. Refrigerate remaining gelatin until the consistency of unbeaten egg whites, about 45 minutes. Stir in remaining ingredients; spoon into mold. Refrigerate until firm, about 3 hours. Loosen edge of mold with tip of knife; dip mold briefly in warm water. Unmold on serving platter; refrigerate until serving time.
Mix all ingredients. Carrots can be used instead of pepper, also 1/4 cup sugar and less salt.
In blender, combine egg and butter. Blend until smooth. Add sweeteners and vanilla. In a large bowl, mix together remaining ingredients. Combine blender mixture with dry ingredients. Mix well. Fold in carob chips. Drop on cookie sheet by teaspoon. Bake at 350° for 10 to 12 minutes. Makes 3 dozen.
Beat egg whites stiff; add last, stirring lightly. Beat egg yolks well. Add rest of ingredients. Bake at 475° for 10 minutes, or until lightly browned, then turn down to 350° and bake until set, approximately 30 to 40 minutes.
Cream butter and cream cheese until blended and fluffy. Add flour and knead to smooth dough. Wrap in wax paper and chill for several hours. Roll 1/8-inch thick into rectangle. Cut into 2-inch squares. Place 1/4 teaspoon jelly in center of each; fold corner over and seal together tightly. Brush with egg yolk, mixed with milk and sprinkle with chopped nuts. Place on ungreased cookie sheet and bake in a 400° oven for 10 to 12 minutes. You may use fruit or nut filling.
Stir everything together. Pour and spread out into an 8 x 8 x 2-inch greased pan. Bake at 350° for 20 minutes. Cool.