HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut each fillet into 3 portions. Place each in center of 8-inch square of buttered, double-duty aluminum foil. Peel and thinly slice onions and carrots. Place over fillets. Melt margarine; pour over each serving. Dust with pepper, salt and parsley. Sprinkle with lemon juice. Top with cheese. Fold foil over fish and close all edges. Place on cookie sheet. Bake 30 minutes in hot oven at 425°. Open foil and serve.
Separate dough into different batches. Add chocolate chips, nuts or raisins to give different cookies. Drop by spoonfuls on greased cookie sheet. Bake at 325° for 8 to 10 minutes. Makes about 10 dozen.
Cream oil and sugar. Add eggs, baby food, food coloring, flour, soda, cloves, cinnamon and nuts. Bake in tube pan at 350° for about 1 hour.
Blend all ingredients and cook over low heat until potatoes and celery are done. Add water for desired thickness.
Preheat oven to 475°. In 9-inch square baking dish, arrange hash brown potatoes over bottom and sides. Cover tightly with aluminum foil. Bake 15 minutes.
Boil pasta according to package directions. Drain. Mix cream, flour, margarine, salt and pepper. Cook over medium heat, stirring constantly until thick. Add crab, crumbled. Reheat until crab is warm. Add pasta to sauce and mix good. Serve with salad and wheat rolls.
Chop and cook broccoli until tender. Drain. Set aside. Together melt cheese and margarine until melted and creamy. Spread broccoli evenly in casserole dish. Pour cheese mixture evenly over top. Crumble Ritz crackers over cheese. Bake at 325° for 25 minutes.
Cook the fettucini in boiling, salted water with a little olive oil added. Meanwhile, soak the sun-dried tomatoes in very hot water to soften. Slice olives and cut softened tomatoes into 1/2 inch pieces (discard soaking water). Chop garlic and saute in olive oil in skillet. Add tomatoes and olives to skillet; toss with garlic, then reduce heat until fettucini is ready. Crumble Feta cheese. When done, drain fettucini but do not blanch. Toss cheese in pan with hot, drained pasta. Serve on plates with tomato/olive mixture spooned over pasta. Serve with a nice salad and warm bread. Serves 2.
Place fruit in bowl; stir in sour cream. Add marshmallows. Cover and refrigerate, preferably overnight. Serves 6.
Roll hamburger patties in flour and brown in hot fat. Place in baking dish and cover with mixture of soup, milk and salt and pepper. Bake at 250° for 2 1/2 to 3 hours.
Mix above ingredients. Press into a 13 x 9-inch glass dish. Bake at 350° for 15 minutes. Cool.
In large bowl, cream butter and sugar. Beat in the eggs, bananas and vanilla. In separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the creamed mixture gradually and mix well. Pour into a greased 15 x 10-inch baking pan. Bake at 350° for 25 minutes or until bars test done with a toothpick. Cool.
Combine ingredients; mix well and let stand 10 to 15 minutes. Roll into balls and flatten with fork. Bake at 350° on ungreased cookie sheets for 8 to 10 minutes.
Cream shortening and sugar. Add eggs, one at a time. Add milk and sifted dry ingredients, alternately. Last, add vanilla. Bake in a tube pan at 325° for 1 hour and 15 minutes.
Dissolve sugar in water and add rest of ingredients. Cover with plastic wrap in glass bowl and refrigerate for 1 to 3 hours. Drain liquid and serve.
Heat oven to 350°. Beat brown sugar, oleo and peanut butter until creamy. Add eggs and vanilla. Beat well. Add flour and soda; mix well. Stir in oats and chocolate pieces. Bake in 13 x 9-inch pan for 20 to 25 minutes or until golden brown and edges pull away from pan. Cool completely. Cut into bars.
Drain artichoke hearts. Cut artichoke hearts into slices. Add chopped garlic. Add remaining ingredients. Mix well and put into casserole dish. Bake at 400° for 30 to 35 minutes.
Simmer all ingredients several hours until all ingredients are tender. A slow cooker can be used. Great on chips or oven baked chicken or fish.
Brown meats, draining fat. Add onions to meat. Cook until onions are tender. Add sugar, ketchup, barbecue sauce, mustard and seasonings. Add beans. Pour mixture into 3-quart casserole. Bake at 350° for 1 hour.
Brown shrimp in 1/2 stick margarine. Brown onion and pepper in 1/2 stick margarine. Combine onion, pepper, tomatoes, celery, garlic, bouillon and olives; simmer 35 minutes. Add wine and shrimp; heat thoroughly. Add rice and garnish with chopped eggs. Serves 5 or 6.
Boil chicken and debone. Crush chips. Layer in bottom of casserole dish. Stir together the chicken, Ro-Tel tomatoes and cream of mushroom soup. Pour over chips. Top with cheese. Bake at 375° until cheese melts.
Mix together all ingredients except tomato. Let stand in refrigerator at least 1 hour before serving. When ready to serve, add tomato and toss gently.
Mix rice and liquid together, pour into a 9 x 13-inch pan. Cover with chicken pieces until most of rice mixture is covered. Sprinkle with dry onion mix. Cover tightly with foil and bake at 300° for 2 to 2 1/2 hours. Serves 6 to 8.
Mix all ingredients in bowl for 2 minutes. Pour into 12 muffin tins. Bake at 450° for 10 minutes or until golden brown.
Combine all except bread and butter. Pour in baking dish. Place bread, cut in strips, on top. Melt butter and pour on top. Bake at 375° for 30 minutes.
Mix crushed Lorna Doone cookies with margarine and 1/2 cup confectioners sugar. Press mixture in bottom of 9 x 9-inch pan and bake at 350° for 10 minutes. Mix pineapple, 1 cup confectioners sugar and cream cheese until well blended. Fold in Cool Whip. Pour over baked cookie crust and chill. Cut in squares to serve.
Mix together and simmer for 45 minutes to 1 hour in a wok. Serve this with rice and soy sauce.
Mix milk and egg well. Then add remaining ingredients. Wash and dry wieners. Cook in deep hot fat until golden brown.
Pour undiluted soup over uncooked pork chops. Bake for 30 minutes at 350°. Serve with rice or fettucini.
Saute chicken, onion, bell pepper, garlic and chiles. Add enchilada sauce and simmer for 1/2 hour. Wrap with tortillas. Lay in baking pan. Cover with cheese and extra sauce. Bake at 350° for 1/2 hour. Cover with cilantro when serving.
Throw all the first 6 ingredients in the crock-pot and cook on low setting for 6 hours, give or take an hour or two (depends on how long you'll be away, don't worry, it won't overcook). Add the remaining ingredients, turn pot up to high for about 30 minutes.
Spread the cream cheese in a 9-inch square baking dish. Add the two cans of chili. Slice thin the pepper Jack cheese and layer on top. Bake in a moderate oven until the cheese melts. Serve with tortilla chips.
Combine sugar and milk in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Stir in crackers and peanut butter. When well blended, drop by heaping teaspoonfuls onto waxed paper. Bake at 350° for 10 to 12 minutes. Yields 4 dozen.
Beat potatoes, cream, lemon peel, juice, spices and egg yolk until smooth. Reserve 1/3 cup coconut; fold remaining coconut into the mixture. Beat egg whites until soft peaks form; gradually beat in brown sugar to make a stiff meringue. Fold into sweet potato mixture. Spoon into buttered 2-quart casserole; top with reserved coconut and almonds. Bake at 375° for 55 minutes (or until knife blade comes out clean when inserted in center).
Sprinkle cranberries with diet sweetener and simmer in soda pop for approximately 10 to 15 minutes. Cool and drain. Refrigerate before serving.
Line bottom of Dutch oven with seasoned meat. In large bowl mix all ingredients. Using soup can fill 1/2 full of water plus 4 tablespoons corn starch. Add to mixture and season. Pour over meat in dutch oven. Cook at 275 degrees for 5 hours. Make sure the Dutch oven has a tight fitting lid. Do not open the oven until the 5 hours are up. Serves 6 people.
Cook carrots until tender and drain. Combine all other ingredients and bring to a boil. Remove from heat and mix in carrots. Good served hot or well chilled.
In a bowl, combine corn, biscuit mix, egg, butter, sugar and milk. Mix well. Turn half of batter into well-greased 8 x 8-inch glass baking dish. Cover with chiles, then with cheese slices. Spread remaining batter over cheese. Bake at 400° for 20 minutes or until brown.
In a punch bowl, dissolve jello with water. Stir in frozen lemonade and add 3 cups cold water. Pour in cranberry juice. Add ice cubes. Pour ginger ale in slowly. Scoop out sherbet and add to punch.
In a large bowl, combine 1 1/2 cups flour, yeast, sugar, salt and baking soda; mix well. In a small saucepan, combine buttermilk, water and shortening; place over low heat until hot. Gradually add the milk mixture to the dry ingredients, stirring to combine, then beat well until very smooth. Stir in the remaining flour until the mixture comes away from the sides of the bowl.
Beat egg whites until foamy. Add 1/2 cup sugar slowly and beat until shiny and stiff peaks.
Mix honey and evaporated milk together. Cook, stirring constantly, to the firm-ball stage or to 255° on a candy thermometer.
In a double boiler, heat milk, stir in Hershey bars and marshmallows and cook until melted. Pour into graham cracker crust and top with whipped cream.
Slice turkey breast 1/2 inch across the grain. Place in large bowl. Mix egg, buttermilk, salt and pepper together. Pour over the meat. Put enough flour in a brown paper bag to coat turkey. Fry in hot oil 350° until brown (like you fry fish).
Boil potato until done. Mash the potato. Gradually add powdered sugar to potato. Roll out 1/4-inch thick.
Mix sugar and cocoa. Add butter, milk, Karo and bring to full boil. Reduce heat to medium and cook 6 minutes. Cool mixture for 15 minutes. Add flavoring and beat until creamy. Add nuts if desired. Pour onto a buttered platter. Cut when cold. (Very habit forming.)
Mix together all ingredients well. Bake. While cake is baking, in a saucepan on top of the stove, cook the frosting on low heat.
First Layer: Mix graham cracker crumbs and 1 stick margarine (melted); press into 13 x 9-inch buttered dish.
Saute green pepper and onion in oleo until tender. Add eggplant, tomatoes, salt and black pepper. Simmer 10 minutes. Place mixture in a greased and shallow casserole dish. Sprinkle with bread crumbs and cheese. Bake at 350° for 15 minutes or until eggplant is tender.
Use new potatoes. Wash and slice thin 3/4 way through. Put in baking dish and fan slightly. Sprinkle with salt and drizzle with butter and herbs. Bake at 425° for about 50 minutes. Sprinkle with cheese and bake 10 to 15 minutes more. Check with fork to make sure they are soft.
Brown pork chops. Combine soup, milk, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon mixture into a 9 x 13-inch pan. Arrange pork chops over potatoes. Cover and bake at 350° for 40 minutes. Top with remaining cheese and onions. Bake an additional 5 minutes, uncovered.
Cook noodles as directed. Drain and add tuna, mushroom soup, cheese and salt and pepper. Bake at 350° for 30 to 40 minutes.
Beat eggs, shortening, 1/2 cake mix and water until smooth. Stir in rest of cake mix, nuts and raisins. Drop dough by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes. Cool slightly before removing from cookie sheets.
Cream butter, sugar and cream cheese; add flavoring. Add eggs, one at a time. Fold in flour. Bake at 325°, starting with a cold oven, for 1 hour and 15 minutes.
One hour before serving, cook linguini in 2-quart pan over medium heat. Saute onion in butter. Stir in flour and gradually add milk, mushrooms and liquid, bouillon, salt and pepper. Cook, stirring until thickened. Remove from heat and stir in cheese and then chicken. Add linguini and gently toss. Place in an 8 x 12-inch baking dish and bake at 350° for 15 minutes.
Cream the butter and sugar. Add eggs, milk, vanilla and flour which have been sifted with salt and baking powder. Mix these ingredients well. Chill for about 1 hour. Roll out very thick and cut with 2 1/2-inch cookie cutter. Bake at 425° for 8 to 10 minutes until golden. Sprinkle baked cookies with sugar.
Grate the radishes, salt it and let it stand for 1 hour. Squeeze the liquid out of the radishes. Add chopped hard-boiled eggs, grated cheese, peas and mayonnaise to taste.
Combine dry ingredients in mixing bowl. Cut in margarine. Add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in greased and floured pan at 350° for 40 to 45 minutes. Turn out and sprinkle with confectioners sugar or glaze with 1 1/2 tablespoons lemon juice and sugar.
Saute in a skillet the first 4 ingredients in the oil. Cook the macaroni with salt to taste. Put sauteed vegetables aside and brown the ground beef in skillet with salt and pepper. Pour off grease. Mix vegetables with meat. Add the barbecue sauce, tomato sauce, hot sauce and Worcestershire sauce. Let simmer for a few minutes. Pour water off macaroni. Put half the macaroni in baking dish. Spoon half the meat sauce on top of macaroni. Sprinkle with 1 cup grated cheese. Repeat layers of macaroni and meat sauce. Top with 1 cup grated cheese. Bake at 350° until cheese melts.
Cream butter and sugar. Add eggs, salt, vanilla and chocolate syrup. Add flour. Pour into 9 x 13-inch greased pan. Bake 30 minutes at 350°. Cool.
Mix Italian dressing with cooled spaghetti. Add bottle of Salad Supreme. Add rest of ingredients and mix well.
Cream the cheese, sugar and vanilla together. Fold in the chopped nuts. Use sliced Granny Smith apples for dipping.
Fry bacon and remove from skillet. Cook onion in fat. Combine all ingredients. Pour into 9 x 13-inch pan. Sprinkle with bacon. Cover and bake for 1 1/2 hours. Remove cover and bake 15 minutes more.
Rinse and drain all beans. Mix vegetables in large plastic container. Add salt and pepper. Mix remaining ingredients thoroughly and pour over vegetables. Do not stir. Put tight lid on container and toss occasionally. Refrigerate.
Mix cream and mayonnaise together. Add all other ingredients, reserving a little stuffing to sprinkle on top. Put in buttered casserole and bake 45 minutes at 300°.
Beat egg whites until they peak. Beat in sugar, cornstarch and vanilla. Beat until very stiff. Spread on pudding and brown in hot (375°) oven.
In a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the side of a 9-inch spring-form pan. Bake at 325° for 8 to 10 minutes or until light golden brown.
Drain green beans. Pour 1 can into a 2-quart casserole dish. Slice onion into rings. Mix cream of mushroom soup and Ro-Tel tomatoes together. Pour 1/2 of soup mixture over the beans. Place 1/2 of the onion on top and sprinkle with half the grated cheese. Add the second can of green beans and repeat layers of soup mixture, onion and grated cheese. Top with bacon slices. Bake at 325° to 350° for 45 minutes to 1 hour.
Cook bread crumbs and milk until thick, then add sugar, cocoa, cinnamon, cloves, nutmeg, egg yolks and raisins. Fold in whites and bake at 350° for 1/2 hour (until firm in center).
In skillet, brown sausage; lower the skillet temperature and add cheese. When cheese has melted, remove from stove. Cut bagels in half and lay open in a greased baking dish. Spoon sausage and cheese mixture onto the top of the bagel. Cook in a 350° oven for 10 to 15 minutes.
Combine the flour and seasonings; coat the chicken breasts. Melt the butter in a baking dish. Place the chicken in the dish, skin side down. Bake 1 hour at 375°, turning chicken after 30 minutes.
Spread cream cheese on a cracker and garnish with a small amount of Jezebel. Guaranteed to warm the cockles of your heart!
Combine pretzels and butter. Press in 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool. Mix cream cheese, sugar and Cool Whip. Spread over pretzel layer. Combine jello and water. Add frozen strawberries. Pour on top of cream cheese layer. Cool.
In shallow baking dish, buttered, arrange pear halves, cut sides up. Dot the pears with butter. Sprinkle them with dark brown sugar and pour in a mixture of half the pear syrup and an equal amount of wine. Bake the pears in hot oven (400°) until they are light brown in color.
Drain pineapple and cherries. Add 1/2 cup sugar to juice. Bring to a boil and pour over jello. Mix well and then add all remaining ingredients. Mix and pour into Pyrex dish. Chill until firm.
Cream margarine, eggs, milk and vanilla. Add zucchini. Sift dry ingredients together. Add to all together. Fold in nuts. Bake in greased and floured angel food or Bundt pan. Sprinkle top with chocolate chips. Bake at 350° for 40 to 50 minutes.
Put peaches in baking pan. Pour dry cake mix over peaches. Chop butter into small pieces and put on top of cake mix. Sprinkle nuts on top. Bake according to time and temperature specified on cake mix box.
Combine cheese, salt, lemon juice and mayonnaise. Beat until fluffy. Fold in vegetables and chill several hours. Spread on bread and serve. Yields 2 cups of filling.
Cook sour cream and sugars until it reaches the soft ball stage (220°). Beat with a spoon until it starts to thicken. Add nuts and mix well. Pour into 8-inch square pan. Cut when cooled.
Cook rice until done and drain. Mix rice, chopped broccoli, cream of mushroom soup and Cheez Whiz together. Cook at 350° until done, about 30 or 45 minutes. Serve hot.
Melt the stick of margarine in a baking dish and pour into the other ingredients in a mixing bowl. Stir well. Return to the baking dish and bake for 1 hour at 350°.
Mix dissolved yeast, sugar, eggs and warm water. Add oil, salt and flour; mix well. Let stand 8 hours or overnight in refrigerator. Divide into three parts; roll out as if you were making pie crust. Cut each circle into 8 sections the shape of a piece of pie. Roll wide edge into the point (like crescent rolls) and place on greased cookie sheet. Let rise 3 or more hours. Bake 10 to 12 minutes at 350°.
Combine sugar, water, cinnamon and nutmeg in a saucepan, stir well. Cook over medium heat, stirring constantly until sugar dissolves. Stir in butter. Set aside. Combine flour, baking powder and salt. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface, roll out to 12 x 9-inch rectangle. Spread apples over dough and roll up in jelly roll. Cut 1 inch slices (12). Place cut side down in cake pan. Pour sugar syrup around slices. Bake at 375° for 40 minutes or until golden brown.
Heat to boiling. Sprinkle salt in after mixture starts thickening. Add food coloring and cool.
Mix ingredients well. Shape in baking pan or Pyrex dish. Bake at 350° for about 1 hour and 15 minutes.
Mix all ingredients except whipped cream. Let stand 1 hour. Before serving, add whipped cream.
Coat beef strips with a mixture of 1 tablespoon flour and salt. In a skillet, brown beef strips quickly in 2 tablespoons butter (or margarine). Add mushrooms, onion and garlic. Cook until onion is crisp-tender, 3 to 4 minutes. Remove meat and mushrooms from skillet.
Break up noodles with hammer. Mix slaw with chopped green onions. Make a sauce with the sugar, vinegar, oil and 2 chicken flavoring packets inside Ramen noodles. Then add noodles to sauce and coat well. Then add slaw to mixture and stir well. Refrigerate overnight or at least 6 hours to soften noodles. Before serving, add sunflower seeds.
Arrange fillets on smoker grill. To each, apply pat of butter or margarine. Add salt, pepper and paprika (for color). To coals, add hickory or mesquite chips according to smoker directions. Cook slowly for 15 to 18 minutes or until slightly golden in color. Serve with hush puppies, salad and corn. Serves 4.
Mix butter, peanut butter, sugar and graham crackers. Spread in a 13 x 9-inch pan. Melt chocolate chips and spread over the top. Cut after 1/2 hour, before completely cool.
Preheat oven to 350°. Lightly spray a 9 x 5 x 3-inch loaf pan with vegetable oil spray. In a large mixing bowl, cream sugar and margarine. Add egg substitute and applesauce and beat well. Put remaining ingredients, except buttermilk, in a medium bowl. Sift together twice. Alternately add flour mixture and buttermilk to sugar mixture, beginning and ending with flour, stirring after each addition. Pour batter into loaf pan. Bake for 45 to 60 minutes or until cake tester or toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn bread onto cooling rack. Serves 16 (1 slice per serving).
Brown beef until red disappears. Add onions, garlic and celery and saute until tender. Add remaining ingredients and simmer 20 minutes. Skim off fat. Freeze. Reheat and serve on hamburger buns when needed. Makes 10 cups. This is good to have in freezer for unexpected company.
Cook potatoes and cube. Combine with next 4 ingredients while potatoes are still warm. Combine and whisk next 7 ingredients and pour over potatoes and vegetables. Let sit several hours or overnight, tossing occasionally. Add mayonnaise and salt and pepper to taste.
Stir together biscuit mix, rolled oats and sugar. Combine egg, milk and oil; add to oat mixture. Beat until smooth. Stir in chocolate bits, butterscotch bits and nuts. Bake in a 350° oven for 1 hour and 15 minutes, or until toothpick comes out clean from center of loaf. Cool 10 minutes before turning out of pan. Use a 5 x 9 x 3-inch pan.
Brown sausage in a skillet. Drain on paper towels. Melt cheese. Combine Ro-Tel with sausage and cheese. Place in a crock-pot on medium setting and serve with plain Doritos or dip-style Fritos.
Sift together dry ingredients. Cream together butter and sugar; add sour cream. Stir in sifted ingredients. Chill dough overnight. Divide in half and roll out on floured surface to 1/4-inch thick. Cut out shapes. Bake on ungreased sheets at 350° for 8 to 10 minutes.
Make batter by combining first 5 ingredients. Melt butter in good size baking pan. Pour in batter. Pour fruit and juice on top of batter. Do not stir!! Bake at 375° to 400° until done, nicely brown. This is a group size cobbler. Work 1/2 recipe for family. Plenty of juice makes it better.
Mix all the ingredients together. Add more milk if mixture is too dry. Place in a loaf pan and bake in a 375° oven for 1 hour. About 15 minutes before the meat loaf is done, spoon some tomato sauce over the top.
Remove shells from cooked eggs. Cut eggs in half crosswise. Remove yolk. Mash yolk with fork. Add salt, mayonnaise, ketchup, mustard and mashed yolk; stir. Refill egg whites with yolk mixture. Garnish with paprika.
In mixing bowl, beat cake mix, eggs, oil, vanilla and cinnamon for 6 to 7 minutes. Fold in zucchini, raisins and nuts. Spoon into greased and floured 10-inch fluted tube pan. Bake at 350° for 40 to 50 minutes. Test with toothpick at 40 minutes. Invert onto cake plate.
Mix all ingredients in a large bowl and pour into an oven-safe casserole dish. Bake at 350° for 30 to 45 minutes or until warm throughout.
Boil chicken and let cool, then tear into small pieces and set aside. While chicken is boiling also, in a different pot, cut up broccoli cuts (if they are in very large pieces) and let steam or boil until tender but not falling to pieces. Drain broccoli and set aside.
Place grated squash and onion in a colander. Sprinkle with salt. Let sit over sink until all moisture is gone. Add flour, corn meal, pepper, cheese and egg mix. Form into patties or balls and fry until browned.
Brown ground beef. Add seasoning, sauce and paste; simmer for 25 minutes. Boil 6 noodles. Mix 4 eggs and cottage cheese. In greased 9 x 13-inch pan, layer 1/3 meat, 3 noodles, all cottage cheese, 1/2 Mozzarella cheese and repeat 1/3 meat and 3 noodles. End with meat, rest of Mozzarella cheese, Parmesan and mushrooms. Bake 30 minutes at 350°; cool 15 minutes.
Cook kielbasa slightly; cut into slices about 1/2 to 3/4-inch thick, and place in crock-pot. Add barbecue sauce and pineapple. Simmer for several hours.
Combine chocolate morsels and shortening; melt over hot (not boiling) water. Remove from heat. Stir in vanilla and salt. Beat in sugar alternately with milk.
Mix the mixed vegetables, mushroom soup, chicken soup, chicken broth, onion, salt and pepper to taste altogether and pour over some chunked, boiled chicken in a 9 x 13-inch size pan. Mix the flour, milk	and melted butter. Pour on top of mixture. Do not stir in. Bake at 425° for 30 minutes.