HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together well. Chill for 24 hours if it lasts that long. Serves 24.
Place the fish on a 12 x 14-inch piece of foil. Top with the onions, green peppers, lemons, parsley, paprika and white pepper. Sprinkle with the lemon juice. Fold the foil into an envelope around the fish to seal in the juice. Cook on an outdoor grill with the lid closed (or in a 450° oven) for 15 to 20 minutes or until the fish flakes easily with a fork. Serves 1.
Combine everything together except white wine dressing. Mix all ingredients, then add white wine dressing. Add more than 1/2 cup if needed.
Cook until forms a soft ball in a cup of cold water. Remove from heat; add 2 cups of quick cook oatmeal. Drop with a spoon on wax paper.
Brown ground beef, onions and peppers together and drain. Mix with remaining ingredients and place in a baking casserole dish. Bake at 325° for one hour, covered. Serve with warm tortillas.
Split muffins in half. Place on cookie sheet. Spread spaghetti sauce on each half. Add the other topping on. Put the cheese on last. Broil in oven until cheese melts. These are great for parties.
Brown pie shell lightly. Mix chicken, vegetables, cream of chicken soup, chicken juice and potato. Put layer of pie shell in casserole dish. Pour in cooked vegetables. Layer pie shell on top. Put butter on top of pie shell and cook 30 minutes at 325°.
Mix all fruits, except bananas, in large bowl. Add pudding mix to reserved juices in saucepan. Bring to a boil, stirring often. Mixture should be thick. Pour over fruits and chill. Add bananas just before serving.
Over hot water, combine chocolate chips and milk; heat until chips melt and mixture is smooth. Remove from heat; set aside. Over hot water, combine marshmallows, 1/2 cup of milk, salt, extract and food coloring; heat, stirring constantly until marshmallows melt and mixture is smooth. Transfer to a large bowl and chill in refrigerator until slightly thickened (about 45 to 60 minutes). Stir until smooth. Gently fold in whipped cream. Spread half of the peppermint mixture into pie shell. Dollop with half of the chocolate mixture. With a knife, swirl chocolate mixture in a figure 8 pattern. Repeat with remaining peppermint and chocolate mixtures. Chill until firm.
Melt butter in large pot or soup kettle. Add chopped onion and fish cut into bite-size pieces. Saute lightly until onion is tender. Add potatoes and water. Cover and cook until potatoes are done. Add milk and warm just to boiling point. Garnish with parsley. Serve with whole wheat bread. Flavor improves if leftover.
Mix first three ingredients and pat into a 9 x 13-inch pan. Will be thick.
Grind together orange (pulp and rind), 1 cup raisins and 1/3 cup walnuts. Sift together flour, soda, salt and 1 cup sugar. Add shortening and 3/4 cup sour milk. Beat for 2 minutes at low speed, then 2 minutes at medium speed. Add 2 eggs (unbeaten) and 1/4 cup sour milk. Beat 2 minutes. Fold orange/raisin mixture into batter. Pour in oblong cake pan and bake at 350° for 40 to 50 minutes. After baking, while warm, drip 1/3 cup orange juice over cake. Combine 1/2 cup sugar and 1 teaspoon cinnamon. Sprinkle over top of cake. Add a few nuts for decoration.
Melt 4 squares of chocolate, being careful not to burn. Set aside to cool. Cream butter and sugar. Add eggs, one at a time, to butter mixture, beating well after each. Blend in cooled unsweetened chocolate and vanilla.
Combine flour and salt in mixing bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle water evenly over flour mixture. Stir with a fork until dry ingredients are moistened. (Do not overmix.) Form into ball. May be refrigerated until ready for use. Makes 9-inch pie.
Cut up each wing into 3 sections. Discard the end-bone portion. Now each wing gives 2 pieces. Marinate wings with salt and let it sit for 1 hour (overnight is okay too). Turn stove to medium-high; on a nonstick pan, add 1/2 teaspoon oil. Put chicken in and turn very frequently. Do not cover pan. Done in about 25 to 30 minutes, when wings are golden brown and crispy. Most of the oil is squeezed out. Drain and serve.
Mix all together and pour in a 9 x 13-inch cake pan. Sprinkle top with dry yellow cake mix. Slice margarine, thin, and lay on top of dry cake mix, side by side. Sprinkle 1 cup chopped nuts on top. Bake at 350° for 50 minutes. Serve with Cool Whip or whipped cream.
Beat egg, fold in Ricotta. Add milk, salt and pepper. Cook in Teflon frypan.
Saute ground beef and add salt. Drain fat from meat and add 1 can of soup with 1 can milk. Bring to a boil, then simmer for 20 minutes.
Mix dressing. Pour over grated cabbage. Mix well and refrigerate 1 hour.
Prepare noodles according to package directions. Drain. Melt butter. Add flour, salt, dry mustard and pepper. Cook, stirring constantly for 2 minutes. Do not brown. Add milk, onion and Worcestershire sauce. Cook until smooth and thickened. Stir in cheese until melted.
Dice sausages and brown, stirring often, in medium skillet. Stir in tomatoes, tomato paste, onion and herbs. Heat to boiling; simmer 5 minutes, stirring occasionally.
Blend together eggs and sugar; blend until creamy. Add peanut butter. Drop by teaspoon onto ungreased cookie sheet. Cook at 375° for 8 to 10 minutes.
Combine all ingredients. Put into greased baking dish and bake for 40 minutes at 350°.
Cream butter and sugar. Add sweet potatoes and beat until light and fluffy. Add eggs, one at a time, mixing 1 minute after each addition. Combine flour, baking powder, salt, baking soda, cinnamon and nutmeg. Add to potato mixture; stir well. Add vanilla and nuts. Pour into greased and floured pan. Bake at 350° for 1 1/4 hours (use tube pan). Ice cake while hot.
Cut butter into flour to fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Chill dough several hours or overnight. Divide dough into 4 equal portions, keeping each part refrigerated until ready to use. Roll each part to 10-inch circle on lightly floured surface. Spread with 2 tablespoons of the apricot preserves; sprinkle with 2 tablespoons coconut and 1 tablespoon nuts. Cut each circle into 12 wedges with fluted pastry wheel. Starting from wide end, roll each edge into a crescent. Sprinkle with a little granulated sugar. Bake at 350° for 20 minutes, or until lightly browned. Remove from sheet; cool on rack. Makes 4 dozen pastries.
Combine butter and sugar in a large mixing bowl. Cream until smooth. Add eggs, one at a time. Beat well. Sift together the flour, baking soda, salt and spices. Add to creamed mixture. Stir in vanilla. Add chopped apples and nuts (batter will be very stiff). Spread batter evenly in a Bundt pan. (If using a Teflon coated Bundt pan, spray lightly with vegetable spray.) Bake at 325° for 1 hour (or until top of cake is golden brown and springs back when touched lightly).
Layer hamburger, then croutons in casserole or 9 x 13-inch pan. Mix soups and milk and pour over croutons. Spread onions on top and bake for 1 hour at 325°.
Make 2 layers of cake (follow directions on cake box). Make chocolate pudding as directed on box (Kahlua liquid optional). Refrigerate until firm; ready to use. Crush 1 bag of Heath bars.
Mix together; spread in a dish. Bake at 350° for 10 minutes. Put Cheddar cheese on top and bake another 15 minutes. Serve with Triscuits crackers.
Heat oven to 425°. Grease 9 x 9-inch pan. In large mixing bowl, combine baking powder, salt, corn meal, sugar and flour. Stir well. Add milk, egg and Crisco oil. Stir. Pour batter into greased pan and bake for 25 minutes. Allow to cool for at least 10 minutes. Cut into squares and serve.
Mix all ingredients except butter and crackers. Spread into pan or casserole dish. Sprinkle Ritz crackers on top; drizzle melted butter on top of crackers. Bake at 350° for 40 minutes.
Brown meat with onions. Drain off fat. Mix together dry dressing and taco seasoning. Mix into meat. Then, without draining, mix in all other ingredients.
Soften tortillas in hot oil. Spoon onto tortilla 2 tablespoons of the mixture and place on greased casserole pan (all of the ingredients can be mixed together). The mixture that is left after filling the tortillas is poured over the top of the casserole to cover the entire surface. Bake at 350° for 20 to 30 minutes.
Mix together flour, oleo and 1 cup pecans and spread in pan. Bake at 350° for 20 minutes. Then mix cream cheese and confectioners sugar together and spread on top of cool crust. Then mix pudding and milk and spread over creamed cheese mixture. Then spread Cool Whip on top and sprinkle with chopped pecans.
To prepare juice, remove blossom and stem ends from about 3 1/2 pounds washed ripe crab apples. Cut apples in small pieces. Do not peel or core. Add 3 cups water; cover. Simmer 10 minutes. Crush with masher. Simmer, covered, 5 minutes (with soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring). Squeeze out juice.
Mix yogurt and Cool Whip. Pour into pie shells. Refrigerate for 3 to 4 hours.
Mix all ingredients (except potatoes). Cook very slow for 2 hours. Add potatoes and cook until done.
Preparation: Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly. Sprinkle with salt and pepper. In a microwave-safe dish, melt butter and mix with oil. Place chicken breasts in dish, coating breasts on both sides. Microwave at High power for 3 minutes. Let rest for 1 minute. Turn breasts over. Microwave again at High power for 3 minutes until chicken breasts are done, not overcooked. Set aside. Prepare sauce by mixing chives or green onion, lime juice and brandy, if used, mustard and parsley in a microwave-safe dish. Microwave at High power for 1 minute. Add juices from chicken and broth. Stir until smooth. Pour sauce hot over chicken breasts. Serve immediately with noodles.
Combine meat, onions, bread crumbs, salt, pepper and egg; mix thoroughly. Form into 12 (1 1/2-inch) balls. Brown on all sides in oil. Drain off fat. Combine remaining ingredients except cornstarch and rice; blend until smooth over low heat in a small saucepan. Pour over meatballs; cover and simmer 15 minutes. Stir 2 tablespoons water with cornstarch. Pour into sauce; cook about 1 minute or until thickened, stirring constantly. Serve over beds of fluffy rice. Serves 6.
Mix all ingredients well. Place in greased pie plate. Bake in 350° oven for about 30 minutes. Cool. Serve with ice cream or Cool Whip.
Heat half the butter in a nonstick skillet until it bubbles. Add celery, onion, mushrooms and shrimp; saute only until the onion is clear and the celery a little pliable. Add fish stock. Melt the other half of the butter in a 2-quart saucepan and stir in the flour to make a roux. Add warm milk, stirring constantly, until mixture thickens and is thoroughly blended. Combine with the fish stock mixture, tomato puree and salt and pepper to taste. If too thick, a bit more milk and splash in sherry. Serve hot.
Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until slightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimiento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice.
Place chicken in a 2 1/2-quart casserole. Mix remaining ingredients well. Pour over chicken. Cover with lid or foil. Bake 2 1/4 hours at 350°. Do not peek! Serves 4.
Mix together all ingredients very well. Sprinkle with coconut. Chill before serving.
Mix all ingredients and beat 2 minutes. Add 6 egg whites and beat 2 minutes more. Bake 30 to 35 minutes at 350° in 2 round cake pans.
Beat eggs until foamy. Add sugar. Sift together flour, baking powder and salt. Add to eggs and beat. Add dates, nut meats and vanilla. Put in a greased 8 x 8 x 2-inch pan and bake in 325° oven for 25 to 30 minutes. Makes 16 squares.
In a medium saucepan mix all ingredients. Bring to a boil. Reduce heat to simmer. Cook about 5 mins. more. Pour in sterile jars and refrigerate until ready to serve.
Mix like pie crust the flour, salt and margarine. Press firmly on bottom and halfway up sides of a 9 x 9-inch pan. Arrange drained peach slices on crust. Sprinkle with a mixture of 1/2 cup of sugar and 1/2 teaspoon of cinnamon. Bake at 375° for 20 minutes.
Pour salad oil into a medium saucepan. Next, add onions and cook until light brown. Add other ingredients and simmer 5 minutes. Makes 2 cups of barbecue sauce.
In a six-quart pan, saute the garlic in oil at medium heat for one minute (not until golden). In a separate pan, cook the broccoli in three quarts of water for 5 or 6 minutes. Remove the broccoli from the water. Take the water from the broccoli and pour it into the pan that has the garlic and olive oil. Season the water with salt, pepper, garlic powder, parsley and oregano. Put the broccoli in the pan and cook again at medium to low heat for 30 minutes. At that point, start cooking the pasta in salted water in a separate pan. Cook both for 15 minutes (the pasta will be al dente). Drain the pasta. Pour the broccoli and broth over the pasta and serve. Serves eight.
In a blender or large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended. Melt butter in a 13 x 9-inch baking dish in a preheated 425° oven. Add apple slices to baking dish. Return to oven until butter sizzles. Do not let brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown. Serve immediately. Makes 6 to 8 servings.
Bake potatoes in 350 oven for 1 hour. Do not wrap in foil. When done, cut in half and scoop out insides. Whip potatoes and add sour cream, add egg and salt to taste. Add cheese. Fill potato halves with the mixture and sprinkle with paprika. Put on tray and put in freezer. To re-heat, bake at 350 degrees for 30 minutes.
Melt butter or oleo and cheese and mix over low heat. Stir in cocoa, sugar, vanilla and nuts. Put in buttered pan. Extra good recipe.
Combine ketchup and sugar and cook 2 hours on low heat (simmer). Then add bourbon and simmer another 1/2 hour. Cut each hot dog into 4 pieces and put in sauce. Heat in crock-pot for about 3 hours. Start out on high and lower as it starts to bubble.
Mix all ingredients and put in crust. Make 5 small holes in top crust. Bake at 450° for 10 minutes and 350° for 40 minutes.
Butter 8 x 12-inch pan. Add fruit. Mix curry powder with brown sugar and sprinkle over fruit. Bake for 1 hour at 325°. The last 15 minutes sprinkle with slivered almonds. Add 1 to 2 tablespoons of tapioca to thicken.
Mix together with a spoon the first 4 ingredients. Sift together the flour, baking powder, soda and salt. Blend two mixtures together well. Pour into a 9 x 13-inch baking pan. Bake for 45 minutes at 350°.
Mix lemon juice in milk. Add to Cool Whip. Drain pineapple and peaches, chopped up. Add to Cool Whip mixture. Pour in baked pie shell. Makes 2 pies.
Mix ingredients together as listed. Bake at 350° for 12 to 15 minutes.
Blend butter, Crisco and sugar until fluffy. Add eggs one at a time. Mix flour, salt and baking powder. Add flour and milk alternately. Bake at 325° for 1 hour and 25 minutes.
In a resealable plastic bag or shallow glass container, combine honey, soy sauce and lime juice. Mix well.
In a large mixing bowl, combine pie filling, orange juice and lemon juice. Stir in the peaches, melon, grapes, apples and coconut. Cover and chill in the refrigerator 2 to 24 hours. Makes 12 servings.
Combine cream cheese and soup in microwave. Heat and stir until smooth. Dissolve gelatin in water and add soup mixture. Fold in remaining ingredients in a 5-cup mold. Serve with crackers.
Beat cheese, sugar and milk until smooth. Fold in whipped topping and vanilla. Makes 2 cups, 6 calories per teaspoon.
Heat oven to 400°. Grease bottoms of muffin cups. Beat egg slightly with fork. Stir in milk, pumpkin and shortening. Sift dry ingredients together and stir in just until flour is moistened (batter should be lumpy). Fold in raisins. Fill cups 2/3 full. Sprinkle 1/4 teaspoon sugar over each muffin. Bake 18 to 20 minutes. Makes 12 muffins.
Spread 1/2 stick margarine in casserole dish. Put cabbage in dish. In a saucepan, mix milk, 1/2 stick margarine, flour, salt and pepper together. Cook until it starts to bubble; remove from heat. Add cheese. Place in casserole dish. Mix 1 sleeve Ritz crackers and the rest of the margarine together (more if needed). Spread on top. Bake 20 to 25 minutes at 375°.
Preheat oven to 350°. Grease and flour two 9 x 5-inch pans. Combine 2 1/4 cups flour, sugar, poppy seed and baking powder in a bowl. Beat in milk, oil and vanilla. Pour batter into prepared pans. Bake until tester inserted comes out clean (50 to 60 minutes). Serve warm or room temperature. Yields 2 loaves.
Cook spaghetti as directed, then drain and cool. Saute beef in butter, green pepper, onion and garlic until brown, then add tomato sauce, salt and pepper. Remove from heat and cool. Combine cottage cheese, cream cheese and sour cream.
Blend all ingredients in blender or processor. Refrigerate. Makes 3/4 cup.
Saute onions and green peppers in oleo. Add flour and stir until bubbly. Add broth and milk. Stir to thickened. Add turkey and water chestnuts. Stir until heated well. Serve on toast or rice. Salt and pepper to taste. Makes 4 servings.
Saute zucchini, onion and mushrooms in butter for about 5 minutes. Add pinches of seasonings. Cool. In bowl, beat cream cheese, milk, salt and egg until well mixed. Add a little cracked pepper. Combine sauteed vegetables into cream cheese mixture. Cook tart shells as directed (they come frozen, 8 to a package). Cool. Just before serving, fill tart shells. Sprinkle with Mozzarella cheese and bake at 375° to 400° for 20 minutes.
Roll crackers real fine. Mix sage in dry crackers. Saute onions, celery and butter. In a small pan, warm milk. Beat eggs in a bowl. Add onions, celery and butter to crackers. Add eggs. Add milk, a little at a time, until crackers are real moist.
Boil until it will spin a thread. Beat egg whites stiff and add to boiled mixture. Beat until fluffy. Add 1 teaspoon vanilla.
Make 2 layers in casserole of asparagus, small amount of asparagus juice, onion, salt, milk, soup and Cheese-Its. Grated cheese may be sprinkled over top. Bake at 325° for 45 minutes.
I use Pillsbury pie crusts from the regular section of the grocery store. Put them in your pie plate. Combine all ingredients, mix together and put in pie shell. Cover with top; make slits in top. Bake 55 to 60 minutes. Place something under pie as it usually cooks over.
Layer cheese, ham and cheese on hot dog bun and place in sheet cake pan. Slice into thirds. In saucepan, mix butter, mustard, Worcestershire, poppy seeds and dried onions. Spoon over buns. Cover with foil. Refrigerate overnight. Bake at 350° for 20 minutes.
Spread sugar over bottom of greased loaf pan. Mash cranberry sauce and spread over sugar. Combine remaining ingredients, except for bay leaves. Shape into loaf and place on cranberry sauce. Place bay leaves on top of loaf. Bake at 350° about 1 hour. Remove bay leaves. Turn upside down and serve.
Cream the butter; gradually add sugar, beating until light and fluffy. Add egg, one at a time, beating well after each addition. Blend in vanilla and rum extracts. Sift flour with salt. Add alternately with sour cream, reserving 2 tablespoons of sour cream. Blend soda into reserved sour cream and add to batter, stirring to blend. Pour into greased and floured 10-inch tube pan. Bake in a 325° oven for 1 1/2 hours or until done.
Mix the spaghetti, tomato, salt, pepper and curry powder. Heat on surface burner until the mixture reaches boiling point. Cover and place in the oven, whose temperature is set at 250° or 275°. Bake from 3 to 5 hours. Then add the cheese and butter. Continue baking for 15 minutes longer. Serve.
Mix dry ingredients well. Add buttermilk and egg. Bake at 450° until done.
Whip eggs foamy. Add sugar, oil and zucchini. Stir well. Add rest of ingredients. Pour into two loaf pans and bake at 325° for 1 hour (greased and floured pans). After cooking for 1 hour, check and if not done, cook for 10 more minutes.
Beat butter, sugar and vanilla until creamy. Beat in eggs. Sift flour, baking powder, soda and salt into mixture. Combine crumbled cornflakes, coconut and walnuts. Mix into batter. Roll cookie dough into small balls and bake at 350° for 9 to 11 minutes.
Mix eggs, syrup, sugar and water. Add margarine, coconut and oatmeal, mixing well. Pour into pie shell and bake 40 minutes at 375°.
Mix all ingredients into bowl. Cut out top of 1 large loaf rye bread, leaving sides and bottom intact. Pull remaining insides out of loaf in bite-size pieces. Pour mixture into bread shell and place on aluminum foil. Put remaining bread pieces on foil around the loaf and pull foil up and around bread. Bake 30 minutes at 400°. Take foil off top of loaf and bake 10 more minutes.
Heat oil in skillet. Add onion, pepper, beef and rice. Stir over high heat until slightly browned. Add tomato sauce, water, salt and pepper. Mix well and bring quickly to boil. Cover and simmer 25 minutes.
In a large bowl, mix olive oil, vinegar, basil, capers, salt, pepper and garlic. Cut tomatoes, cukes, yellow pepper and red onion into bite-size pieces. Add vegetables to bowl with dressing; toss well.
Mix cake mix and vanilla pudding. Add eggs, Crisco oil and mandarin oranges with juice. Mix well. Cook in layer or tube pan at about 325° for 40 minutes.
Mix peanut butter and melted butter together with a spoon. Add powdered sugar and knead with hands until smooth. Roll into balls and dip in melted chocolate or put small amount of melted milk chocolate into bottom of peanut butter cup mold, then add a patty of peanut butter mixture and cover with more of the melted chocolate. Put mold into freezer section of refrigerator for about 4 minutes, then turn mold over and tap finished candy onto table.
*To make buttermilk, add 1 teaspoon vinegar to sweet milk.
Mix in order down to coconut. Pour in unbaked pie crust. Bake at 350 degrees for 45 minutes or until done. Top with meringue. Sprinkle additional coconut on top. Bake until meringue is light brown.
Cook beef, onion and green pepper together. Drain. Add the rest of the ingredients; cook 1 hour and 15 minutes. Crumble bacon, blend in.
Sift together the first 5 ingredients. Add remaining ingredients until dissolved and beat 2 minutes. Bake at 350° for 30 minutes. Let cool, then frost with Paintrock Lodge Fluffy White Frosting.
Beat eggs until light, then beat in sugar. Add other ingredients and pour into freezer; freeze in 5-quart freezer.
Boil cornmeal, salt and water until thick and cool. Brown meat, onion and green pepper. Pour in tomatoes. Cook until mushy, about 1 hour. Add olives, chili powder and red and black pepper. Line deep pan with mush like pie crust; fill with meat mixture. Put mush crust on top. Add cheese. Bake until brown, approximately 45 minutes, at 375°.
In medium saucepan, melt butter. Add sugar and blend. Remove from heat and stir in pretzel crumbs.	Pat in 9 x 13-inch baking pan. In large mixing bowl, beat cream cheese and powdered sugar. Fold in whipped cream. Spread mixture on crust. Cover with pie filling. Chill 3 or 4 hours.
Cook peas until they are just thawed. Cool. Mix package of Ranch salad dressing mix and mayonnaise together. Pour over cooled peas, cauliflower pieces and celery. Mix well. Chill several hours before serving.
Mix first 3 ingredients. Beat egg, water and vinegar together. Add flour mixture. Knead 20 times and chill. Roll for 2 crusts. This can also be frozen before rolling.
Blend ingredients and pour into uncooked pie shell. Bake slowly at 350° about 25 minutes.
Lightly brown ground beef in an electric skillet. Sprinkle shredded cabbage over the beef, then layer carrots, potatoes and onion. Pour the two cans of soup over the mixture. Simmer until vegetables are tender. Turn skillet off. Place cheese slices over mixture. Cover with lid until cheese melts. Keeps well in the freezer.
Mix lightly. Wrap and put in icebox for 30 minutes to a day. Form ball and place between 2 floured waxed papers. Roll out quickly. Put into sprayed pie pan. Cover edges with foil. Bake at 475° for 10 minutes. Bake at 350° for 45 minutes. Contains 54 calories and .13 gram fat.