HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix mustard, olive oil, lemon juice, salt and pepper to make a paste. Place 4 salmon steaks, skin side down, in baking dish sprayed with Pam. Spread on mustard paste. Bake at 450° approximately 8 minutes. Remove from oven and sprinkle with fresh dill.
Spread 1 package rolls on 9 x 13-inch pan. Layer meat and cheese in order given. Top with peppers. Pour most of egg mixture on top. Top with second package of rolls. Brush with rest of egg mixture. Cover with foil. Bake at 350° for 25 minutes. Remove foil. Bake 10 to 15 minutes longer or until set in center and brown on top. Cool. Serve at room temperature or warm. Cut into squares.
Cut bacon into pieces and cook in butter until clear. Heat milk in small pan, add bacon and butter mixture. Add vinegar, will turn milk to cheese. Simmer for 15 min., until sauce cooks smooth. Boil your favorite pasta, al dente. Drain and return to pan. Quickly throw in whipped eggs, bacon sauce and cheese. Add salt and pepper, garlic (if you like) toss and serve. Serves 6-8.
Crush cookies in blender. Add melted butter/margarine and flavoring. Press into pie plate.
Fry bacon and onion until golden brown. Add carrots, celery and potato. Stir for 5 minutes. Add peeled tomatoes, lentils and ham or sausage. Add enough water to cover. Let simmer for 4 hours.
Cream together margarine and sugar. Add honey, salt, flour and vanilla, mixing well. Add nuts. Roll into balls and bake on greased baking sheets at 300° until light brown. Cool before removing.
Peel and slice tomatoes (submerge in boiling water for 1 minute, then peel). Sprinkle with salt, pepper and basil. Add garlic to oil; drizzle half of oil over tomatoes. Sprinkle sparingly with 1 to 2 teaspoons of vinegar. Rinse mushrooms; do not remove stems. Slice lengthwise. Arrange over tomatoes. Season with salt, pepper and remainder of oil. Sprinkle with remainder of vinegar. Cover with plastic wrap and chill well. Garnish with black olives. Serves 10. Great for a cookout!
Mix together. Drop by teaspoons into 350° hot oil. Fry until golden brown.
In a small saucepan, combine soy sauce, Sake, sesame oil and sugar. Simmer 5 minutes. Put spinach and mushrooms into a salad bowl. Toss with warm dressing. Sprinkle with sesame seed. Serve at once.
Combine last 3 ingredients. Pour over vegetables. Stir good. It will keep a long time in refrigerator. Stir each time you use it.
Finely chop apples, pecans and celery. Drain water off the tuna. Mix with the chopped fruit and nuts and the mayonnaise. Spread mixture on the bread to make sandwiches and cut in halves or quarters.
Peel potatoes and cut into chunks. Peel onion and cut into small pieces. Break one egg into blender; add potatoes and onion. Blend until smooth. Empty into a colander to get rid of some of the liquid, then pour into a large bowl. Add remaining two eggs, garlic, bread crumbs, baking powder and salt. (Taste batter or first pancake to test for salt.) Add pepper and paprika. Stir well. The batter should be thick enough so that it will hold its shape and won't run off a tablespoon. If not, add more bread crumbs.
Melt butter over medium heat in a heavy saucepan. Add sugar and water. Stir until well-combined. Increase heat slightly and bring to a boil. Stir constantly until mixture turns caramel-colored (8 to 10 minutes).
Day before or early in the day, cook sauce. In hot oil, saute the onion. Add beef and cook until red color disappears. Slice garlic; mash with salt. Add to meat with pepper, oregano, parsley, tomatoes, tomato sauce and 2 tablespoons Parmesan cheese. Simmer, covered, for 30 minutes. Refrigerate until ready to serve.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add eggs and yeast (dissolved in warm water). Stir in flour. Cover and place in refrigerator overnight.
In a 1 1/2 qt. covered container combine cooked rice, pinto beans, black beans, peas, celery, onion, diced green chili peppers, and the 1/2 cup cilantro. Add the dressing to the rice mixture; toss gently to mix. Cover and chill up to 24 hours. To serve, transfer the chilled salad to a serving bowl. If desired, garnish with cilantro sprigs, and whole chili peppers. Makes 16 servings.
Sprinkle salt (1 1/2 tsp.) in bottom of skillet. Heat. Add ground chuck. Brown. Add tomatoes, tomato sauce, oregano and basil. Simmer 30 minutes.
Combine the butter and oil in a soup pot. Heat to melt the butter. Add the onions and saute them over medium heat until soft not browned. Add the sliced cucumbers and cook over low heat until tender. This will probably take about 12 to 15 minutes. Stir occasionally. Combine the flour, dill weed and paprika in a small bowl. Stir to mix. Sprinkle on top of the cucumbers and then add the broth, stirring constantly. Cook over medium heat until the mixture begins to thicken slightly. Remove from heat and pour into bowl of food processor fitted with the steel blade. With the machine running, slowly add the cream and process until mixture is pureed. Taste and add salt and white pepper, if needed. Refrigerate. Makes about 4 to 6 servings.
Butter a large baking dish and sprinkle with half the vegetables. Place fish on top. Salt and pepper to taste. Place remaining vegetables on top, then bread crumbs. Pour wine and melted butter over top. Preheat oven to 425°. Bake for 10 minutes. Serves 4.
If using store vinegar, use only 1 cup. Cook beets, cut into bite size pieces. Fill jar 3/4 full of beets, pour mixture over beets in jar. Cold pack.
Melt in saucepan the margarine. Blend in the flour, salt, dry mustard and few grains cayenne pepper. Heat until mixture bubbles. Remove from heat. Add gradually while stirring constantly the 2 cups milk. Return to heat. Bring to boil. Cook 1 or 2 minutes longer. Blend in 1/4 cup drained mushrooms. Cool sauce slightly. Add the grated Cheddar all at once. Blend sauce rapidly.
Heat oil in skillet over medium heat. Add rice and cook, stirring for 5 minutes. Add meat, green onions, ginger and pepper. Continue cooking for 3 minutes. Push rice mix to side; break eggs into the middle of skillet and scramble. Stir eggs into rice mixture. Add soy sauce and sugar; cook, stirring for 1 minute.
Mix jello and water. Add other ingredients, except sour cream. Jell half of the mixture, then add sour cream to the remaining half of the jello mixture and jell.
Mix Veg-All, cream of mushroom soup, onion, water chestnuts, mayonnaise and grated cheese. Then pour in baking dish. Crush up Ritz crackers and mix with melted butter. Spread over top of ingredients. Bake at 350° for 30 minutes.
Mix all ingredients; pour in buttered 13 x 9-inch pan. Bake at 350° for 30 minutes. Top with crushed corn flakes and dot with butter. Bake 30 minutes more. This freezes well. Serves 12 to 14.
Cream together sugar, salt and butter. Add eggs and beat until light. Add vanilla and chocolate. Add flour, sifted with baking soda and cream of tartar, alternating with milk. Beat well and pour into a greased and floured 8 x 8 x 3-inch pan. Bake at 350° for 35 minutes. Cool on rack.
Melt butter in bottom of 9 x 13-inch baking dish. Mix together the flour, baking powder, sugar and milk; pour mixture into baking dish. Spoon peaches over batter. Pour 1/4 cup peach juice over top. Bake in preheated oven at 400° for 10 minutes. Reduce heat to 375° and continue baking for 30 minutes.
Combine brown sugar, butter, flour and pecans. Spread on bottom of a 9 x 13-inch pan to make a crust. Mix the cream cheese, sugar and vanilla well. Fold in Cool Whip. Spread on crust and chill. Spread blueberry pie filling on top. Other pie topping can be used.
Cut chicken into bite size pieces. Dip in beaten egg and then coat with seasoned bread crumbs. Heat frying pan with oil; place coated chicken in pan and brown. Place in casserole. Pour the spaghetti sauce over chicken. Top with Mozzarella cheese and sprinkle with Parmesan cheese. Bake for 30 minutes at 350°. Can be prepared the night before and baked the next day.
Peel and devein shrimp; set aside. Cook onion and garlic in butter 3 to 4 minutes. Add tarragon and next 4 ingredients. Bring to a boil. Add shrimp and cook until it turns pink. Add parsley.
Line jelly roll pan (smallest baking sheet) with Reynolds Wrap. Cover with saltine crackers. Boil sugar and butter exactly 3 minutes, stirring constantly. Pour over crackers. Bake at 350° for 10 to 15 minutes. Sprinkle chocolate chips over mixture as chips melt. Refrigerate. Break into pieces. Keep refrigerated.
Heat oven to 400°. Grease 9 x 13-inch pan. Line bottom of pan with 1 package of crescent rolls. Cream together cream cheese, egg yolk, first sugar and vanilla. Spread on rolls. Top with other package of crescent rolls. Mix with a fork flour, second sugar and margarine until crumbly. Sprinkle on top of rolls. Bake at 400° for 10 minutes, then 375° for 20 minutes. Sprinkle with powdered sugar when cooled.
Wash and drain blueberries. Divide among individual serving dishes. Mash banana very fine; blend in sugar and nutmeg. Fold in whipped cream. Spoon over berries and serve.
Spread crackers out on a paper plate. Top each one with a slice of pepperoni and a slice of cheese. Microwave 10 to 15 seconds, just until cheese melts. Children can prepare by themselves. They love it.
Sift dry ingredients. Cut shortening in. Add buttermilk. Dissolve yeast in water; add to mixture. (Add extra flour, if needed.) Stir. Roll dough; cut into shapes. Let rise 10 minutes before baking. Bake at 450° until lightly browned, about 10 minutes. Can be put in plastic bags and frozen. Will make 60.
Mix all ingredients together at once until thoroughly blended. Use 13 x 9-inch ungreased glass dish (the original recipe calls for a pan). If you use a glass dish, check cake 5 minutes earlier to see if it's done. Bake at 300° for 45 to 50 minutes.
Brown diced onion in chicken broth. Add cooked ground turkey. Stir refried beans into turkey mixture. Spread into a 9 x 13-inch casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle green chiles over top of turkey-bean mixture. Spread 1/2 of cheese over this. Pour taco sauce over cheese. Sprinkle remaining cheese on top and bake at 400° for 20 to 25 minutes. Cool slightly and spoon sour cream to make a cross on top of casserole. Serve with low-fat tortilla chips. Serves 32 (1/4 cup servings).
Saute mushrooms and onion in margarine until tender. Add soup and milk; stir until smooth. Turn off heat and add spices, spaghetti, sharp cheese and chicken. Spread in greased 13 x 9-inch pan. Sprinkle Parmesan on top. Bake at 350° about 25 minutes. Serves 8.
Mix all ingredients well. Pinch off marble-size pieces. Bake on greased baking sheet in 350° oven for 15 to 20 minutes until light brown.
Stir together the eggs, oil, sugar, vanilla, salt, soda, baking powder and cinnamon. Add flour, grated zucchini and nuts. Bake in loaf pans (2 or 3) for 1 hour at 325° to 350°.
Mix cake mix according to directions. Pour in 9 x 14-inch pan for 10 minutes before cake is done. Bring to a boil the sugar and milk. When cake is done, punch holes in top with a fork. Immediately pour mixture over the cake. Refrigerate overnight.
Mix ingredients and chill. Serve with the following fruits: bananas, strawberries, mandarin oranges and pineapple chunks.
Slice and cook celery until just tender; drain. Mix with next 3 ingredients in a 1-quart casserole dish. Take 1 cup soft bread crumbs and toss with almonds and butter. Spread over casserole. Bake for 35 minutes in 350° oven.
Chop up snicker bars, add to the other ingredients. Add whole milk and freeze. Do not fill milk to the freeze line.
Prepare macaroni as package directs. In a large bowl, combine all ingredients, except cheese; mix well. Turn into greased 13 x 9-inch baking dish. Cover; bake for 55 minutes or until hot and bubbly. Uncover; top with cheese. Bake 5 minutes longer. Let stand 10 minutes before serving.
Combine sugar and water in saucepan and bring to a rolling boil, stirring until sugar dissolves. Boil 1 minute. Remove from heat and stir in vanilla and walnuts. Stir until coating starts to harden. Spread on a greased cookie sheet to cool. Makes 1 pound.
Mix flour with sugar, baking powder and salt. Stir in cereal. Combine banana, milk, egg and oil. Add flour mixture, stirring just until flour is moistened. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove and cool on rack. Recipe may be doubled and tripled. Best served the next day.
Measure sifted flour. Add sugar, then Crisco. Cut shortening into flour. Dissolve yeast in 1 1/2 cups warm water. To flour mixture, add buttermilk and yeast. Knead and roll out. Cut as for biscuits. Put butter or margarine on half of biscuit, then fold over other half. Pinch edges. Let stand and rise or bake at once. Bake at 450° until brown.
Brown beef and vegetables in shortening. Stir to separate meat into small particles, pour off fat; add soup and seasoning. Simmer to blend flavors. Serve on buns. Serves 6.
Brown ground meat with onion, celery and garlic. Drain off fat. Add water. Bring to boil. Add salt, carrots, potatoes and spices. Simmer for 10 minutes or until potatoes and carrots are tender. Add tomatoes. Heat through and serve.
Mix all ingredients. Add Catalina dressing to taste. Add extra nacho cheese Doritos to keep crunchy.
Cream butter and sugar. Add other ingredients and bake in a long pan at 300° for 40 minutes or until good and brown.
Mix well. Pour into Bundt pan. Bake at 350° for 1 hour. Can be made as muffins also.
Slice potatoes into casserole dish. Melt butter in saucepan. Add flour gradually. Add salt and milk. Stir constantly until thick. Pour over potatoes. Bake at 350° for 20 minutes. Top with cheese and bake 10 to 15 minutes until melted.
Trim steak. Cut into 8 pieces and place in a nonmetallic dish. Combine remaining ingredients and pour over meat. Marinate for at least 2 hours or overnight. Grill steak over hot coals 4 to 6 inches from heat, basting with marinade. Cook 6 to 8 minutes per side for medium rare, 8 to 10 minutes per side for medium. Heat remaining marinade and serve with steak.
Halve the avocados lengthwise and scoop the flesh into a medium size bowl. Add the lime juice and salt. Mash with a fork, mixing well. Add the green onions, tomato, garlic, green chili pepper and cilantro. Blend well. Serve with tortilla chips.
Cream margarine, honey, eggs, vanilla and applesauce in a large bowl. Mix thoroughly. Sift flour, baking powder and salt; add wheat germ and mix well. Blend in oats, dates, bran, nuts and milk. Add to egg mixture. Drop by spoonfuls onto greased cookie sheets and bake at 350° for 15 minutes. Makes about 40 cookies.
In a large bowl, combine the first 12 ingredients (through cayenne pepper). In a microwave bowl, combine oil and garlic. Microwave on High for 1 minute. Cool. Whisk in lime juice. Pour over first mixture and toss to coat. Yields 16 to 18 servings. Cut in half for smaller crowd. Great with Mexican dishes.
Mix pudding with pineapple (undrained); fold in marshmallows, nuts and Cool Whip. Refrigerate.
Mix together ricotta cheese, sugar and eggs. Set aside. Prepare cake mix according to package directions and pour into greased and floured 9 x 13 baking dish. Carefully spoon ricotta mixture over batter. Bake at 350 for 50-60 minutes or until done. Sprinkle powdered on top before serving.
Sift confectioners sugar and cocoa into glass bowl. Pour melted margarine and milk on top, but do not stir yet. Put into microwave for 2 minutes on High. Take and stir. Add vanilla and stir well. Pour into greased Pyrex dish and refrigerate for 1 hour.
Sift flour before measuring. Then, sift together flour, salt and cinnamon. Sprinkle about 1/4 of the flour mixture over the prepared pecans and gumdrops. Beat eggs and water until light. Add gradually the brown sugar. When sugar is well blended, stir in the flour mixture and, last, the nuts and gumdrops. Spread the batter in a greased 9 x 12-inch pan. Bake in a 350° oven for about 30 minutes. Ice the cake with confectioners sugar thinned to a good spreading consistency with lemon juice.
Mix eggs, vanilla and flour. Mix together, then add: oatmeal, salt, baking powder and baking soda. Add remaining ingredients and mix well. Roll into golf ball size and place 2-inches apart on greased cookie sheet. Bake at 375° for 6 minutes.
Brown meat, onions and garlic. Add all seasonings. Stir in flour, add tomato sauce and water. Simmer 20 minutes. Break up tortillas, layer in 9 x 13-inch pan: tortillas, sauce, olives. Repeat. Top with cheese (shredded). Bake at 350° for 30 minutes.
Heat oven to 350. Grease 13 x 9 x 2 inch baking pan. In large microwave safe bowl, place butter. Microwave at HIGH (100%) for 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla; add eggs, one at a time, beating until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan.
Shake all ingredients in a jar until well blended. This is just as good as store bought. (Maybe better.) And most of the ingredients you'll already have on hand.
Cut cream cheese lengthwise into 4 sticks. Chill until ready to	use. Place chicken, boned side up, wrap with 2 pieces of clear plastic wrap and pound chicken out from center with meat mallet to 1/8-inch thickness. Remove wrap. Sprinkle chicken with salt	and pepper. Place 1 cheese stick on each piece of chicken. Fold in sides, and roll up, pressing ends to seal. Mix egg and water. Mix crumbs and parsley. Coat chicken rolls with flour; dip in egg mixture. Roll in crumb mixture to coat. Cover and chill	for 1 hour. Fry chicken rolls in hot oil about 5 minutes or until golden brown. A wok works best, but a deep fryer or frying pan can be used.
Carefully work fingers under skin of chicken around breast and legs. Combine with butter, lemon peel, thyme, oregano and Italian seasonings. Lightly season chicken all over with salt and pepper. Spread garlic butter under skin. Broil chicken for 50 to 55 minutes. Place chicken in oven at level below top rung. Take care not to burn by putting aluminium foil on top for second 20 minutes. Set aside 2 teaspoons garlic butter. Add a teaspoon water and use for basting.
Combine sugar and flour in top of double boiler. Blend in milk, a small amount at a time. Add 1 2/3 cups water. Cook, stirring to a boil. Beat egg yolks. Add egg yolks to hot mixture, stirring	constantly. Add salt	and vanilla; remove from heat. Cool custard for about 10 minutes. Layer half the wafers, half of the bananas and the custard in dish. Repeat layers, ending with wafers.
Boil margarine, sugar, cocoa and milk for 2 minutes. Remove from heat and add the peanut butter, vanilla and oatmeal. Stir and drop by spoon on waxed paper to cool.
Remove and discard casings from sausage. Cook sausage in large skillet, stirring until sausage crumbles and is no longer pink; drain. Add green onions and next 3 ingredients to skillet. Saut 4 minutes or until vegetables are tender. Stir in roasted bell peppers; drain and cool. Spread 4 cups of bread cubes in a lightly greased 13 x 9 baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage and cheese. Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours. Bake, covered, at 325° for 1 hour or until bubbly and hot.
Mix pinto beans, onion, ham substitute, garlic clove, salt and pepper. Cook for 2 hours, then add hot sauce, green pepper, sugar and tomatoes. Cook for 3 more hours.
Peel and slice rutabagas and place in saucepan. Cover and cook over medium heat about 1 hour. Drain in colander. Add 1/2 cup margarine or bacon drippings. Mash and serve hot. Serves 8.
Combine all ingredients. Bake at 300° for 2 hours. Stir after the first hour. Add some pineapple juice, if needed.
Combine all ingredients except candy in large mixing bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie with candy Kiss after cookies have been removed from oven. Press down firmly with candy Kiss, so cookie cracks.
Dissolve yeast in warm milk. Add sugar, salt, and cheese all at once and the flour gradually, mixing well. Turn out on lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in bowl, cover, and let rise in a warm draft-free place until doubled in size, about 1 hour. Knead dough again, cover, and let rise until doubled. Place dough in 2 greased loaf pans; cover and let rise again until doubled in size. Bake at 375° for 45 minutes or until done. Remove loaves from pans and cool on wire rack.
Beat all ingredients together. Grease and flour 13 x 17-inch pan. Bake at 350° for 25 to 30 minutes.
Cook potatoes in skins in microwave until soft but still a little firm. Cool. Peel and cut in chunks. Grate eggs. Mix salt, pepper, onion, potatoes, radishes and eggs. Mash any large chunks of potatoes. Add mayo, mustard, pickles and juice. Mix to desired consistency. Chill.
Cook milk and flour together until thick; refrigerate. Cream together sugar, butter and Crisco. Beat until fluffy. Add flour mixture. Beat until creamy. Add vanilla and salt. Very good and not too sweet.
Completely dissolve Jell-O in hot water in 9 x 13 dish. Add pineapple and strawberries to Jell-O and chill in refrigerator. When Jell-O mixture is completely set, spread topping on.
Combine sugar and spices; mix well. Add beans, egg, egg yolks and vanilla. Mix until smooth. Pour into pie shell and bake at 350° for 15 minutes. Reduce heat to 300° and bake 45 minutes or until set.
Combine first 4 ingredients; stir well. Brush margarine evenly over each pita half, sprinkle evenly with cheese mixture. Cut each pita half into 8 wedges and place on a baking sheet. Bake at 350 degrees for 8 minutes or until crisp; let cool.
Cream butter and sugar together. Add unbeaten eggs, beating thoroughly. Sift dry ingredients together and add alternately with the milk and vanilla. Stir only until the ingredients are blended.
Combine sugar and oleo; cream well. Add flour and applesauce, alternately. Add pecans and raisins, along with spices. Bake for about 1 hour at 325°.
Toast muffin halves. Mix all ingredients. Spread on muffins. Sprinkle with paprika. Cut into quarters. Freeze at least 2 days and up to 1 month. Broil until golden before serving.
Cream butter and gradually beat in sugar and eggs. Combine dry ingredients. Add to egg mixture, alternating with yogurt. Stir in pears and vanilla. Pour into buttered 9 x 5 loaf pan. Bake 1 hour at 350°.
Shred cabbage and carrot into a large bowl. Mix sugar, salt, pepper, buttermilk, mayonnaise, vinegar and lemon juice in separate bowl. I have found this makes plenty of dressing, you may not want to use all of it. Mix the dressing well into the cabbage mixture. Cover and refrigerate at least 2 hours. Will be even better the next day.
Preheat oven to 350°. Line a 9 x 13-inch baking pan with foil and lightly butter it. Set oven rack in center of oven. Using a hand mixer beat brown sugar, sugar and baking soda on medium speed for about 15 seconds. Add butter, egg, egg white, vanilla and zest; beat on medium speed for 2 minutes, or until smooth and light in color. Scrape bowl and add jam; beating again on medium speed for about 15 seconds. Add flour and chocolate all at once and beat on low speed just until flour is mixed in. Spread dough into the prepared pan, smoothing the top. Bake for 20 minutes, reversing baking pan halfway through baking time. Top will be firm to the touch and light brown in color. Remove pan from oven and set on wire rack to cool. When completely cool, cut into bars. Makes 24 - 2 1/4 x 1 1/2-inch bars.
Mix all ingredients together. Separate into 2 equal parts. Roll between two pieces of wax paper. Place in pie dish.