HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Lay fish fillets in shallow baking dish, skin side down. Sprinkle with all of spices. In small pan, heat butter, soy sauce, lemon juice and 1/2 teaspoon Redfish Magic until melted; keep warm. Baste fish fillets with mixture at beginning and during cooking; save some sauce for later. Bake fish uncovered 15 to 20 minutes (depending on thickness) until it flakes easily with fork. Remove from oven. Place on platter. Reheat sauce and pour over fish and serve.
Heat oil in large skillet over medium-high heat until hot. Add beef and onions; cook and stir until beef is browned. In slow cooker, combine browned beef and onions and all remaining ingredients, except beans; mix well. Cook on high setting for 1 hour. Reduce heat to low; cook 4 to 5 hours or until beef and vegetables are tender. Stir in beans; cook an additional 30 to 45 minutes or until thoroughly heated. Yields 7 (1 1/3 cup) servings.
Microwave chocolate and milk in large microwavable bowl on High 2 or 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and walnuts.
Add boiling water to gelatin. Add 2 cups cold liquid (juice from fruits and water), lemon juice and fruit. Put 1/2 mixture in mold and chill until it begins to set. Add sour cream to other half and put on top. Chill.
Melt 1/2 stick margarine in a 9 x 13-inch pan. Put in frozen potatoes. Mix soup, onions, sour cream and cheese. Pour over potatoes. Mix 1 stick melted margarine and crushed cornflakes and put on top, if desired. Bake 1 hour at 350°.
Preheat oven to 400°. Mix first five ingredients. Add flour and soda, then candy. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.
Mix together 1 pkg. of cheese, 3/4 c. dry Bisquick and all of the sausage. Cut jalapenos in half. Stuff a half pepper with the Bisquick/sausage/cheese mixture. Stuff the other half pepper with just cheese. Pinch together tightly. Prepare the other 3/4 c. Bisquick according to directions and roll out 1/8 inch thick. Wrap each jalapeno in dough and roll in your hands to form an egg, removing any extra dough. Roll in coating mix, dip in beaten egg and roll in coating mix again. Bake at 325° 20-25 minutes.
In a large saucepan, combine the cornstarch, 1/4 tsp. of cinnamon and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Keep warm.
Brown your hamburger with onion in a frying pan. Pour off excess fat. Add cream of mushroom soup. Peel eggplant and cook until soft in salt water. Mash up the eggplant and fold it in the hamburger mixture. Stir in bread crumbs. Pour into greased casserole dish and sprinkle with grated cheese. Bake at 350° for 45 minutes. Makes 4 servings.
Combine all ingredients in electric skillet. I like to use a 5-quart Dutch oven. Simmer 45 minutes to 1 hour (about 250° electric skillet) or until tender.
Combine cranberries, red wine vinegar and water in a large saucepan. Tie allspice, cloves and cinnamon together in a piece of cheesecloth; add to pan. Bring to a boil, the reduce heat to medium and cook until cranberries pop. Remove spice bag and press cranberries with a spoon through a strainer. Discard skins. Return pulp to saucepan. Add sugar; boil until thick, about 10 minutes. Ladle into clean, hot pint jars. Wipe rims clean with a damp cloth; apply new lids and ring bands. Process in a simmering water bath for 10 minutes to seal. Remove from water bath; cool. Check seals, label and store in a cool, dark, dry place. Makes 2 pints.
Dissolve sugar in 1 quart boiling water. Add cinnamon and cloves; boil 5 minutes. Add lemon, orange and pineapple juice after boiling. Makes 2 quarts of tea. Pour together. Serve hot. Makes 1 gallon.
Mix all ingredients together. Take about 2 tablespoons mixture; put into cabbage leaf. Roll. Place into roaster pan and pour sauce over rolls. Bake at 375° for 1 1/2 hours.
Cut steak in serving size pieces. Dip steak in oil; roll in crumbs. Place in a foil lined baking dish. Salt and pepper to taste. Bake, covered, at 350° for 1 hour. Yields 8 servings.
Mix sugar, baking powder and flour. Add eggs and beat well. Add remaining ingredients. Pour into pie shells. Bake at 375° for 35 to 40 minutes. Yield: 2 pies.
In a blender or small food processor, combine all the ingredients. Blend into a smooth consistency. Refrigerate in a screwtop jar for daily use. Makes about 1 1/4 cups.
Warm vegetarian burger with onion in skillet. Add remaining ingredients. Cover and cook over low heat until celery and peppers are tender, about 12 minutes. Serve on toasted whole wheat buns.
Place water in electric mixer bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter, 1/2 beaten egg and 1 1/2 cups flour. Beat at medium speed until smooth. Work in as much of the remaining flour as is necessary to make a stiff dough. Cover bowl with aluminum foil; refrigerate for 4 hours.
Bake at 400° for about 20 minutes or until lightly browned. Serve warm.
In a greased 9 x 13 pan, layer hash browns. Mix rest of ingredients, except corn flakes and 1/4 cup margarine. Layer on top of hash browns. Mix crushed corn flakes and 1/4 cup melted margarine. Sprinkle on top. Bake at 350° for 1 1/2 hours, uncovered.
Cream butter. Add sugars. Add egg, vanilla and milk. Beat until smooth. Add remaining ingredients and mix well. Drop onto greased cookie sheets. Bake at 350° for 10 to 12 minutes.
Sift flour with soda, salt and cinnamon. Mix with sugar. Make a hole in center of flour mixture. Add Wesson oil. Do not stir. Add eggs, vanilla and grated apples. Mix well. Add pecans and raisins (optional). Mix well. Bake in greased and floured tube pan for about 1 hour at 350°.
Butter a 10-inch Bundt pan. Put rolls around bottom of pan. Sprinkle top with pudding mix and nuts. Sprinkle with cinnamon to your taste. Melt butter and brown sugar; drizzle over the top of the rolls. Cover with a towel and let raise overnight. In the morning, bake for 30 minutes in a 350° oven.
Beat cake mix, oleo and egg until thick. Spread into a greased 9 x 13-inch pan. Mix powdered sugar, eggs and cream cheese until smooth and spread on top of first mixture. Bake at 325° for 40 minutes or until golden brown.
Grind meat together twice. Mix all ingredients thoroughly. Make into balls a little bigger than a walnut. Fill electric skillet full of water and add 3 or 4 bay leaves, broken into pieces. Bring to boil. Drop in meatballs, simmer for 1 full hour, covered. Boil off excess liquid. These can be prepared two or three days ahead and reheated (the flavor improves).
Mix all ingredients thoroughly and pour into vanilla wafer pie crust. Chill 1 hour before serving.
Slice and steam carrots until just crunchy. Blend soup, oil, vinegar, sugar, sauce and spices. In a large bowl, tumble onion and pepper with carrots while dribbling over sauce. Store in large jar in fridge. Ready in 3 days. Lasts a long time.
Cream sugar, butter and cream cheese together. Add eggs one at a time. Add flour 1 cup at a time. Add vanilla and 1 cup of pecans. Grease and flour pan. Spread 1/2 cup nuts in bottom of pan. Pour in batter and bake 1 hour at 325°.
Put milk into 2-quart saucepan. Bring to a boil. Mix sugar and cornstarch. Add egg until well blended. Pour mixture into heated milk. Stir continuously until boiling and thickened. Remove from fire and add vanilla and nutmeg. Stir. Serve hot or cold over pound cake or Jiffy yellow or white cake.
Melt oleo in 9 x 9-inch pan. Add remaining ingredients on top of melted oleo. Bake at 350°. Cool and cut into squares.
Mix together the mayo, sour cream, sugar, salt and ginger. Add chicken, grapes and celery. Toss to coat. Cover and chill 2 hours. Serve in cantaloupe halves. Sprinkle with toasted almond slivers or serve on croissant with spread.
Mix sugar, cocoa, milk, oleo and vanilla in a large saucepan. Bring to a boil; let it boil for 10 minutes or until soft ball stage. Remove from heat and add oats. Stir well. Drop by teaspoon onto waxed paper.
In a large bowl, combine honeydew melon balls, cantaloupe balls and watermelon cubes. Combine sugar, water, lemon juice and lime juice mixture over fruit in bowl; toss lightly. Cover; chill 4 to 6 hours, stirring occasionally.
Cream butter and sugar until smooth; add gradually the flour, milk and vanilla to butter and sugar mixture. Beat until smooth. Fold in egg whites. Pour into layer pans. Bake in moderate oven 30 to 35 minutes.
Preheat oven to 350°. Cream butter and sugar. Add eggs, one at a time. Mix in flour. Add vanilla and almond extract; mix well. Pour into greased and floured tube pan or small loaf pans. Bake 30 to 40 minutes.
Stir all ingredients together; put in an unbaked pie shell. Bake at 350° for 35 minutes.
Preheat oven to 400°. Cut frankfurters into 1-inch slices. Pare potatoes and cut into 1/4-inch slices. Parboil 5 minutes. Drain.
Pare sweet potatoes. Cut in halves lengthwise. Place in baking dish. Add sugar, syrup, butter and water. Sprinkle with nutmeg or cinnamon. Cover. Bake in oven until tender and a thick syrup is formed.
Remove and discard casings from sausage. Crumble sausages into a 10 to 12-inch frying pan. Stir often over high heat until brown and crumbly, 5 to 7 minutes. Discard fat. Add onion and stir until lightly browned, about 5 minutes. Add wine, 1 cup water, tomato paste, oregano and thyme. Simmer until reduces to 3 cups, about 10 minutes. Stir occasionally. Meanwhile, in a 3 to 4-quart pan, mix polenta, 4 1/2 cups water and milk. Bring to boil on high heat, stirring. Reduce heat to low; stir often until polenta is thick and creamy (about 20 minutes). Spoon polenta into bowls. Cover with sauce. Add salt, pepper and cheese to taste.
In medium saucepan combine tomato sauce, onion, mushrooms, green peppers and spices. Bring to a boil and simmer 15 minutes. Remove from heat. Place chicken in baking dish cover with sauce, and cover with foil. Bake at 425° for 30 to 40 minutes until the chicken is done. Uncover and sprinkle with parmesan and grated cheese. Bake until cheese melts and is slightly browned. Serve over small pkg. of spaghetti noodles.
In a paper or plastic bag, place flour and 1 Tbsp. of seasoning mix. Shake well to blend. Sprinkle 1 Tbsp. of seasoning mix over chicken pieces. Dredge chicken in flour mixture until well coated. Fry until brown and crispy. Watch your heat so that drippings do not burn. Drain chicken pieces well. Pour hot oil from skillet into a glass measuring cup, leaving as much sediment as possible in the pan.
Place roast in crock-pot. Mix remaining ingredients in small saucepan and bring to boil. Pour over roast. Cook on low for 6 to 8 hours. Remove roast from crock-pot and shred meat. Put back in crock-pot until ready to serve. Makes 6 to 8 sandwiches.
Wash greens in several waters, trimming off excess stems. Cook hog jowl in water to cover, about two hours. Add greens and salt, making sure there's enough water to allow the greens to cook for one hour. Most of the water should be cooked away when the hour is up.
In a large bowl, mix spinach, onion, radishes, and 1/2 cup mushrooms. In a skillet, fry bacon until crisp and remove from skillet. Add vinegar, sugar, salt and pepper to skillet. Stir ingredients until sugar is dissolved. Pour bacon and dressing mixture over salad and toss. Garnish with remaining mushrooms and eggs.
Cook and stir onions, garlic and meat in hot oil until meat loses red color. Stir in undrained beans, tomato sauce and remaining ingredients. Simmer over low heat, stirring occasionally, until chili is desired thickness, about 45 minutes. Makes 4 servings.
Bake cake in 9 x 13-inch oblong pan. Let cool. Then top with following mixture. Mix in large bowl the pineapple, pie filling and Cool Whip. Mix about 1 minute, until Cool Whip is melted. Spread on cake and chill.
Mix rice, mushroom soup and 3/4 soup can of water. Pour into greased 13 x 9 x 2-inch baking dish. Place chicken pieces on top of rice; sprinkle dry soup mix over chicken. Cover with aluminum foil; bake in a 350° oven for 1 1/2 hours.
Layer potato, onion and bell pepper in dish. Season with salt and pepper. Mix soup and milk, heat and pour over mixture. Cook in oven at 375° for about 1 hour.
Place margarine, broccoli, onion, cheese, eggs and cornbread mix in mixing bowl; mix thoroughly. Bake at 350° in well-greased iron skillet sprinkled with cornmeal for 35 to 45 minutes.
In a heavy kettle, combine the stock, 3 cups water, the lentils, the rice, the tomatoes, the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the oregano, the thyme and the bay leaf. Bring the liquid to a boil and simmer the mixture, covered, stirring occasionally for 45 to 55 minutes or until the lentils and rice are tender. Stir in the parsley, the vinegar and salt and pepper and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken stock or water. Makes about 14 cups. Serves 6 to 8.
Line baking sheet with waxed paper. Pour popcorn into large bowl. Combine sugar and corn syrup in medium saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Add peanut butter and green food coloring. Stir until peanut butter is completely melted. Pour over popcorn; stir to coat well.
Combine cheese, dry bread crumbs, egg yolk and seasonings. Fold in stiffly beaten egg white. Shape into balls about 3/4-inch in diameter. Roll in fine bread crumbs. Fry in hot deep fat (375°) until brown. Makes about 24 balls.
Mix ingredients together and bake in slow oven at 300° for 2 hours. Chunks of ham may be added.
Blend sour cream and cream cheese with mixer until smooth. Add other ingredients, mixing well with large spoon. Chill thoroughly, preferably overnight.
Dissolve Jell-O and marshmallows in boiling water. Add cream cheese (mashed). Add other ingredients and chill.
Combine all ingredients and beat well. Keep in refrigerator 7 to 10 days. Warm up as desired, or make salads, etc.
Preheat oven to 350°. Cream sugar, butter, oil, vanilla and salt. Add eggs, one at a time. Beat well. Add 2 cups flour. Stir well. Add water and 2 more cups flour with soda and cream of tartar. Stir well. Add the last 2 cups of flour, one at a time. Make stiff enough to roll. Chill overnight. Roll thin and cut out with your favorite cutters. Place on cookie sheet and bake 8 minutes, or until lightly brown.
In a salad bowl, combine lettuces, onion, artichoke hearts and pimento. Toss to mix. In a measuring cup, combine, oil, vinegar, salt, pepper and garlic. Pour over lettuce mixture and toss to coat all ingredients well. Add cheese and toss again. Serve immediately.
Mix all ingredients in 2-quart microwavable casserole dish. Cover tightly and microwave on High 8 to 10 minutes or until hot.
Scald milk. Add sugar and cool to lukewarm. Dissolve yeast in 1/2 cup warm water, 5 minutes. Add a little sugar to yeast when dissolving. Combine lukewarm milk and dissolved yeast. Add 3 cups flour and beat well. Add eggs and salt which have been beaten lightly. Add melted Crisco. When it is well blended, add most of the remaining flour, reserving some for kneading. When thoroughly mixed and stiff, let rest for 10 minutes. After resting, knead until smooth and elastic. Return to oiled bowl to rise until doubled. Punch down. Knead and let rise again. Shape into loaves, rolls, etc., and let rise. Put in preheated 400° oven about 15 minutes.
Line a 9 x 13-inch pan with graham crackers. Combine butter, milk, egg and sugar. Cook over medium heat, stirring constantly, until mixture reaches a rolling boil. Cool until warm and add coconut, nuts and crumbs. Spread this mixture over crackers in the pan. Cover with whole graham crackers. Frost with following frosting.
Mix all together and blend well by hand; do not beat a lot. Bake in loaf pan 1 to 1 1/2 hours at 350°. Cool, slice and serve.
Fry out beef. Drain off any grease. Add onion and brown lightly. Add beans, soup and chili powder. Simmer 20 minutes. Use low heat. Serve with saltine crackers. Nice for a cold day.
Combine ingredients and mix well. Pour into a 2-quart casserole dish. Bake in a 350° oven for 45 minutes.
Brown the chicken in butter. Remove chicken and add wine to the pan. To the butter and wine, add apples, celery, onion, parsley, salt and paprika. Cook until tender. Stir in flour and stock.
Squeeze some water from the spinach. Blend with mayonnaise and sour cream. Stir in onions and vegetable soup. Refrigerate overnight.
Beat eggs slightly. Add sugar, corn syrup, butter and vanilla gently until combined. Stir in chopped pecans. Pour into unbaked 8-inch pie shell. May garnish with pecan halves. Bake in preheated 375° oven until set about 30 minutes. May drizzle melted chocolate over cooled pie between pecans.
Preheat oven to 350°. Beat eggs lightly in mixer. Add remaining ingredients except pecans. Blend until just combined. Pour mixture into pie shell and sprinkle with pecans. Bake 40 minutes or until filling is puffy and the crust is golden brown.
Place wafers in bottom of a 9 x 13-inch dish. Combine gelatin and boiling water and lemon juice, peel and sugar. Place in refrigerator until it starts to set. Whip evaporated milk until thick and fold into gelatin mixture. Pour over crushed wafers. Sprinkle a few crumbs on top. Let chill. Yields approximately 14 pieces.
Line cookie sheet with foil. Break graham crackers into individual pieces. Spread in single layer over entire lined cookie sheet. In a saucepan, melt butter and margarine. Add sugar and bring to a boil, stirring constantly, for 2 minutes or until thickened and golden brown (will be very bubbly). Pour evenly over crackers. Sprinkle with nuts. Bake approximately 8 minutes at 350° or until golden brown. Cool and break apart.
Stir water into soup, make as creamy as possible. Then add tomatoes and rosemary. Bring almost to a boil and reduce heat, simmer until ready to serve.
Cook macaroni according to package directions. Drain and cool. In large bowl, mix macaroni with remaining ingredients. Cover and refrigerate until well chilled. Yield: 8 to 10 servings.
Prepare macaroni and cheese as directed on package. Cut sausage or brats in bite size pieces and brown or stir-fry. Thin soup with 1/2 cup of milk. Mix all ingredients and spoon into 2-quart casserole. Cover with buttered cracker crumbs and bake at 250° until heated or crumbs are golden brown.
Mix all ingredients together in large bowl. Pour into greased pan. Bake in preheated 350° oven for 30 minutes.
Mix together sugar, shortening eggs, sour milk. Add the rest of the ingredients a little at a time. Turn out on lightly floured board. Kneed until it loses its stickiness. Roll out and cut with with cutter. Bake 350° for 8 minutes. Ice with fondant.
Prepare pie crust mix according to directions on package; roll out dough, half at a time, to 1/8-inch thickness on lightly floured pastry cloth. Cut out circles about 3 1/2 inches across; fit into small tart or muffin pan cups; flute edges. Prick pastry with fork. Bake in hot oven (425°) for about 10 minutes or until golden brown; cool. Just before serving, fill each cup with about 1 tablespoon Lemon Butter. Makes 3 dozen tarts.
Combine and mix until crumbly. Sprinkle over batter. Bake 45 to 50 minutes in 375° oven or until top springs back when lightly touched. Serve warm.
Squeeze the lemons into a Ziploc bag. Remove the pits. Add the soy sauce and grated ginger. Add the chicken pieces to the bag. Squeeze as much air out of the bag as possible and close. Refrigerate for 24 hours, turning the bag a few times so that all pieces are equally well marinated. About 45 minutes before the meal, drain the chicken pieces and place them in one layer in a shallow roasting pan. Throw out the marinade as the baking chicken will draw plenty of pan juices. Bake at 350° for 35 minutes, basting with the pan juices occasionally. Drain and reserve the juices and then raise the heat to 400° and bake for another 10 minutes to brown and crisp up the skin.
Mix pudding with skim milk. Layer pudding, cake and bananas and top with Cool Whip.
Mix and roll into small balls. Bake for 15 minutes on each side. Good hot or cold.
Mix ingredients together, let simmer for 10 minutes. Stir occasionally. Split buns, spread mixture on each half. Bake at 400 degrees until mixture is browned. Makes about 12 burgers depending on how much you put on the half.
Brown onion and hamburger. Add drained beans and soup. Put in shallow baking dish and top with mashed potatoes to which cream and butter have been added. Bake 30 minutes at 350°.
In a medium boiler, combine sugar, salt and jello. Dissolve cornstarch in 1 1/2 cups of hot water. Pour in boiler with dry ingredients and cook over medium heat until sugar and jello are dissolved (stir constantly). Drain strawberries and place in bottom of pie crusts. Pour liquid mixture into crusts. Chill. Top with whipped cream or Dream Whip.
Cook and stir ground beef until brown; drain. Stir in beans, tomato sauce, seasoning mix, onion, mustard and chili powder. Heat to boiling, stirring constantly. Spread in ungreased 9-inch pie plate. Spread sour cream over ground beef mixture, sprinkle with shredded lettuce and cheese. Serve with corn chips.
Chill each ingredient. Mix together in a large punch bowl. Add crushed ice and serve.
In muffin pans, chop 2 cherries in each compartment. Mix all other ingredients, together and divide evenly among muffin pans. Freeze. Serve on a lettuce leaf with sliced fruit. Makes 20 frozen fruit cups.
In a 5 quart Dutch oven, heat oil. Saute onions and garlic. Add beef; brown on all sides. Stir in salt, pepper, chili powder and reserved	tomato	juice.	Bring to a boil. Reduce to low heat; cover and cook 1 hour. Stir in remaining ingredients. Cover and cook 25 minutes or until cabbage is done. Makes 8 servings.
Mix chicken, onion, sour cream and 1 can of mushroom soup. Place mixture in tortillas and roll up. Place in baking dish; bake for 10 minutes at 350°. Pour remaining can of mushroom soup over tortillas. Add salsa and grated cheese. Bake another 20 minutes, or until cheese melts.
Melt the unsweetened chocolate and butter in a saucepan over low heat. Remove from heat. Add sweetener, vanilla and the beaten eggs. Stir until well blended. Add sifted cake flour, salt and baking soda. Mix until blended. Stir in chopped walnuts. Pour into a greased 8-inch square pan. Level batter in pan. Bake in a slow 325° oven for 20 minutes. Cool. Cut into bars. Makes 32 brownies at 55 calories each.
Mix all in 1 gallon jug. Fill the jug to the top with water. Stir well. Refrigerate. Will keep a long time.
In top of double boiler, melt oleo and marshmallows. In a large bowl, put other ingredients and pour melted mixture over them. Mix well! Mold or shape into 2 rolls or loaves. Wrap in wax paper and store in refrigerator. Best when stored several days in refrigerator.
In large mixing bowl, combine the shredded cheese, chicken soup, sour cream, chopped onion, 1/4 cup melted butter, salt and pepper; mix well. Fold in thawed hash brown potatoes. Pour mixture into a greased 13 x 9 x 2-inch baking pan. Crush corn flakes and 1 tablespoon melted butter. Sprinkle over the potato mixture. Bake at 350° for 1 hour or until golden brown and potatoes are tender.
Whisk together first 2 ingredients. Then mix next 4 ingredients in with first 2. Mix well. Spray 9 x 13-inch pan. Sprinkle yellow cake mix over pumpkin mixture, then 1 1/2 cup nuts. Melt margarine; drizzle over nuts and cake mix. Cook at 350° for 1 hour.
Simmer hens until tender; cool in broth. Remove meat, skin and bones. Cut or tear chicken into small pieces. This can be done a day ahead before preparing barbecue.
Combine first 4 ingredients; stir well. Add ginger ale at last minute. Makes 32 (4 ounce) punch cup servings.
Cream together first 5 ingredients. Mix flour, soda and salt together and blend with creamed mixture. Fold in cornflakes and oats. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes or until golden brown. Makes a dishpan full. Can be frozen.