HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using charcoal grill, have a hot fire; using gas grill, grill on high. On top of grill place aluminum foil. Spread olive oil on foil; place fish on grill. Baste top side of fish with mustard. Cook 5 minutes and turn. Baste top and cook until fish is opaque and flaky. Rule of thumb: For every 1-inch of thickness of chosen fish, cook 10 minutes.
Combine butter, cream cheese and sugar; set aside. Next, mix together milk, pudding and Cool Whip; blend well, combine with cream cheese mixture. In a large, deep pan start with a layer of cookies, then a layer of pudding and end with a layer of cookies on top.
Boil chicken breasts; save juice from boiling to cook egg noodles and mushrooms (if desired). In separate bowl, combine remaining ingredients along with diced chicken and egg noodles; stir well.
Brown meat seasoned with oregano and drain. Add cheese, stirring mixture frequently until melted. Spread mixture on your favorite bread and toast in oven.
Spread sliced apples in a shallow baking dish; sprinkle with sugar and lemon juice and pour honey over all. In a bowl, mix flour, brown sugar and salt and work in the butter as for biscuits, making a crumbly mixture. Spread these crumbs evenly over the apples. (Sprinkle with nuts if desired.) Bake in a moderate oven (375°) for 30 to 40 minutes or until apples are tender and crust is crisply browned. Serve warm with whipped cream.
Cut squash and boil until tender; mash. Add egg, minced onion and enough bread crumbs to thicken batter. Add salt and pepper to taste. Drop by spoonfuls in hot fat. Fry golden brown and serve hot. Yields 6 to 8.
In pie pan (10 1/2-inch size) mix flour, sugar and salt well. Add oil with milk and spread and shape all ingredients in pie pan with hands. Bake at 375° for 10 to 12 minutes.
Grease 8 x 8-inch baking dish. Pour filling in, then sprinkle cake mix evenly over top. Slice margarine into thin pats. Place over cake mix. Bake at 350° for 40 minutes. Any pie filling flavor will work.
Cook first three ingredients for 1 1/2 minutes after it comes to a full boil. Then add next four ingredients and blend well together. Spoon out on wax paper to dry.
In large frypan, brown meat with onion and green pepper. Add taco seasoning, water and tomato sauce. Heat thoroughly. Crumble taco shells and add to mixture. Add tomatoes and kidney beans. Salt and pepper to taste. Spoon into baking dish. Sprinkle with cheese. Bake 15 to 20 minutes. Top with lettuce, chopped tomatoes and sour cream, if desired.
Melt butter; saute green pepper, onion and celery until soft. Add rice, tomatoes, broth, salt and Tabasco. Boil and stir well. Add chicken. Cover. Cook over low heat for 20 minutes or until rice has absorbed most of liquid.
Mix first 5 ingredients. Add oil, vinegar and cold water. Beat until smooth; pour into pan. Pound on counter to get rid of air bubbles. Bake at 350° for 25 to 30 minutes in 9 x 13 pan.
Heat sugar and water until dissolves, then add remaining ingredients. Combine all and freeze. Serve (melt until slushy). Add equal amount of 7-Up or ginger ale and slush.
Crush cookies into crumbs. Mix all other ingredients, then layer Oreos, pudding, Oreos, pudding, etc. Refrigerate at least 10 minutes before serving.
Combine eggs, milk and salt in blender; blend until fluffy. Tap in flour, a little at a time, until well mixed. Melt butter in a 9 x 13-inch baking dish in a 425° oven. When bubbly, pour in batter. Immediately return to oven. Bake at 425° for 25 minutes.
Sift together flour, sugar, baking soda and cocoa. Add mayonnaise, warm water and vanilla. Mix all ingredients thoroughly. Bake in a 2-quart baking dish at 350° for 35 minutes or until done. May be served warm, topped with vanilla ice cream or used with your favorite white minute frosting.
Mix well softened cheese and dry pudding. Add pineapple (drained); mix well. Refrigerate for about 20 minutes, then mold into a ball. Mold on wax paper. Pat on crushed nuts. Serve on cinnamon crisp graham crackers.
Preheat oven to 350°. Mix soup and 1 can of water so soup won't be lumpy. To this, add uncooked rice, onion soup mix and remainder of water. Place salt and peppered chicken on top and cook 1 hour, uncovered.
Cook chopped vegetables until tender. Drain. Add cans of soup to vegetables, milk, salt and pepper. Add chicken and mix all ingredients together. Pour into bottom crust in square baking dish. Place other dough on top and bake at 350° until crust is done.
Arrange in bowl as listed. Refrigerate at least 24 hours before serving. Toss before serving.
Beat together all ingredients. Pour into well-greased deep muffin tins, 3/4 full. Bake in 425° oven until golden brown, 40 to 45 minutes.
Saute onion and garlic in oil in a saucepan for 2 minutes. Stir in tomato sauce, oregano and pepper. Bring to boiling. Simmer, uncovered, 20 minutes, until thickened. Combine cottage cheese, Parmesan cheese and egg in blender; whirl until smooth.
Grease a 2-quart casserole dish. Combine all ingredients, mixing well. Bake at 375° for 40 minutes. Serves 4.
Brown meat and onion. Add all other ingredients except rice, macaroni and kidney beans and simmer 1 hour. Add rice, macaroni and beans and simmer another hour. Use 2 cups beef stock for a richer soup in place of same amount of water.
Saute onion in butter until tender. Blend in flour, dill and pepper. Gradually add liquid from corn. Stir in cucumber. Simmer, covered, for 15 minutes. Add corn; heat through. Makes 6 servings.
Mix fruit cocktail with the dry jello. Add Cool Whip, cottage cheese, and then fold in the bananas. Set in fridge. Ready to serve in 5 min.
Put carrots and water in large skillet. Bring to boiling. Cover; reduce heat and boil gently 15 minutes or until tender. Drain carrots and put in bowl. Melt butter in skillet. Add sugar, lemon juice and salt; stir until sugar dissolves. Add carrots and parsley. Cook, stirring occasionally until carrots are glazed. Peel bananas, cut into diagonal slices and add to skillet. Heat.
Beat the 3 egg whites until stiff and add last. Mix remaining ingredients. Bake at 450 degrees for 15 minutes. Lower heat to 400 degrees and bake for about 50 minutes. Makes two pies.
Saute onion, mushrooms and green peppers. Cook vermicelli. Mix all ingredients. If desired, add 3 tablespoons Sauterne wine over top, then add bread crumbs mixed with parsley and melted butter and sprinkle on top. Bake in 13 x 9 baking dish at 350° for 1 hour and 15 minutes.
Heat oven to 375°. Brown ground beef in large skillet, stirring to break up into small pieces. Drain grease. Add spaghetti sauce and tomatoes with liquid; set aside. Combine Ricotta cheese, egg, Parmesan cheese and basil. Spread 2 cups sauce over bottom of an 11 3/4 x 7 1/2-inch baking dish. Arrange 3 (4) lasagna noodles in single layer, pressing into sauce. Spoon Ricotta cheese mixture on top of noodles. Sprinkle 1 cup Mozzarella and top with 2 cups sauce. Arrange remaining noodles in a single layer, pressing into sauce. Top with remaining sauce; spread evenly to cover noodles.
Preheat oven to 400°. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in milk and food color, brush pie crust with egg white to keep it from getting soggy. Pour custard into pie crust. Sprinkle with nutmeg. Bake until golden brown.
Toss first 9 ingredients and spread in 9 x 13-inch pan. Then melt 1 stick butter and toss with almonds and whole corn flakes. Spoon over and bake at 350° for 35 minutes.
Mix sugar and flour together. Add eggs, one at a time. Add buttermilk and butter. Add vanilla and salt; pour into 2 (9-inch) pie shells. Bake at 375° for 45 minutes.
Measure and sift flour. Resift twice with soda; set aside. Cream butter. Add sugar slowly, beating constantly to cream well. Add eggs one at a time, beating well after each addition. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating well and constantly. Stir in vanilla. Turn batter into well-greased and floured 10-inch tube pan. Use salt-free shortening to grease pan. Bake in 325° oven for about 1 hour and 30 minutes or until cake is done. Cool on cooling rack 5 minutes. Turn cake on rack and cool completely.
Cream the butter, brown sugar and sugar. Add eggs and vanilla. Sift together flour, soda and salt. Mix with creamed mixture, then add cereal and coconut. Add nuts and dates. Form 1-inch balls. Place on ungreased cookie sheet. Bake for 10 minutes at 350°. Cool slightly; remove to rack. Cool completely. Makes 4 dozen.
Stir lightly and drop in muffin tin. Bake 15 minutes at 350°.
While pie shells are baking, wash, drain and slice strawberries. In saucepan, mix together sugar, gelatin, cornstarch and water; bring to boil. Stir until thickened. Cool and fill shells with sliced strawberries. Pour cooled mixture over and refrigerate until set. At serving time, top with whipped cream or Cool Whip.
Mix all ingredients together. Add Bisquick last. Bake in 1 1/2-quart casserole for 1 hour at 350°.
Stir and cook over medium heat. Bring to a boil and stir in a pinch of salt. Reduce heat and let slowly boil for 5 minutes. Cool. Refrigerate in glass jar.
Place the first 4 ingredients in percolator (36 cups). Put the remaining ingredients in basket. Brew like coffee.
Oven set to broil. Soften 1 stick butter. Add 1/2 cup sugar and beat on low with 1 teaspoon vanilla. Add egg yolks one at a time and beat until smooth.
Place apples in a 6 x 10-inch baking pan. Sprinkle with water, cinnamon and salt.
Cook and drain broccoli. Combine 2 tablespoons melted butter or margarine, 1/2 cup crumbs, onion, salt, pepper, egg, corn and broccoli. Pour in quart casserole dish. Combine remaining crumbs and margarine or butter; sprinkle over mixture. Bake at 350° for 45 to 50 minutes, uncovered.
Bring fruit, sugar and juice to a rolling boil. Reduce heat. Cook until desired thickness (about 20 minutes). Add pineapple, Jell-O and Kool-Aid. Bring to a rolling boil. Cook 5 minutes. Pour into sterile jars.
With electric mixer, beat cheese. Add other ingredients and mix. Bake uncovered in an ovenproof dish at 375° for 15 minutes until bubbly. Serve with crackers.
Cream shortening and powdered sugar. Add egg and beat well. Add vanilla and almond flavorings. (Sift together flour, soda and cream of tartar.) Mix into creamed mixture. Drop by tablespoon on greased cookie sheet. Press down with fork. Bake at 375° for 8 minutes.
Combine the first 4 ingredients. Add eggs and oil. Add pureed strawberries. Bake at 350° for 30 to 35 minutes (one 13 x 9-inch pan or two round cake pans). When cool, ice cake with Strawberry Icing.
Sift the flour and salt into a mixing bowl, rub in the fat until it is evenly distributed, then stir in the fruit and sugar. Mix in enough milk to make a soft, but not sticky dough and turn it onto a lightly floured working surface. Roll out the dough to about 1/2-inch thickness, then dip a 2 1/4-inch cutter in extra flour and cut out as many rounds as possible; lay them on a greased baking tray. Brush the tops of the scones with milk and bake them on the center shelf of a hot oven (425°) for about 10 minutes, until they are golden brown and well risen.
Stir together ingredients. Dough should be consistency of cookie dough. Chill 2 hours. Roll dough to about 1/4-inch thick. Use cinnamon instead of flour to keep from sticking. Cut shapes with cookie cutter. Poke hole for hanging. To dry, lay on waxed paper at room temperature and turn over twice a day for 4 days. To speed drying, bake on cookie sheet in warm oven for 2 hours.
Mix in a saucepan the salt, flour and cream of tartar. Mix in oil and water. Cook slowly over very low heat, stirring until thick. Food coloring may be added with liquids or kneaded in after cooking. Keeps well in tightly covered container.
Preheat oven to 400°. Place shells in baking dish, cheese side up. Cover shells with sauce. Top with shredded Mozzarella cheese. Cover pan with aluminum foil and bake for 40 minutes.
Cook beans and ham together, until beans are tender. Separately, cook carrots, celery, onions and seasoning together and add to ham and beans. Cook potatoes and drain, reserving broth. Mash potatoes. Add reserved broth to ham and beans, and simmer for about 20 minutes. Add mashed potatoes last and simmer for about 15 minutes.
Mix pudding and milk. Blend in Cool Whip well. Layer graham crackers on bottom of 9 x 13-inch pan. Spread 1/2 of pudding mix. Use layer of crackers, rest of pudding and third layer of crackers.
Preheat oven to 425°. Grease a 2-quart casserole. In large skillet over high heat, combine tomatoes and seasonings until well blended and heat to a full rolling boil. Pour into casserole and arrange frozen Tater Tots in single layer on top. Bake 30 minutes or until bubbly in center. Remove from oven and sprinkle on cheese. Return to oven long enough to melt cheese.
Mix well and boil 1 minute. Remove from heat and add vanilla, peanut butter and oats. Let stand for a few minutes. Drop on waxed paper with teaspoon. Refrigerate to keep.
Preheat oven to 375°. Cook beef until brown. Remove from heat and drain. Stir in seasoning mix, cheese and water; set aside. Unroll crescent dough; separate into triangles. Arrange triangles into a circle on a greased cooking stone with wide sides overlapping in center and points outside. This leaves a 5-inch open center on stone. Scoop meat mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends at center. Bake 20 to 25 minutes. Cut bell pepper in a zig-zag style. Place pepper in center of ring and fill with salsa. Mound lettuce, tomato, onion and olives on top of ring surrounding bell pepper. Cut ring; serve garnished with sour cream.
Using a food processor, process anchovies until they form a paste. Add all ingredients to processor and process until thoroughly combined. Chill overnight.
Preheat oven to 350°. Drain peaches, reserving 1 cup of syrup. Pour the syrup into a large baking dish that holds the peaches in a single layer, Crumble the cookies and moisten with rum or syrup. Fill the cavities of the peach halves with the cookie mixture. Cover with foil, bake for 20 minutes. Serve hot with frozen yogurt.
Mix ingredients fairly, but lightly. Make into patties. Fry at medium heat, until juice runs out clear.
Make the honey-mustard sauce ahead of time as directed below. Keep refrigerated until ready to use. Preheat oven to 400°. To make honey-mustard sauce, combine mustard and honey in a small bowl. Stir in dill and orange peel. When ready to prepare chicken, line a baking sheet with foil. Place chicken skin side down on prepared pan and brush sauce on top of chicken; coat well. Turn the chicken over and gently pull back skin and brush meat with sauce. Pull the skin back over sauce. Brush skin with remaining sauce and bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
Layer the following in a glass Pyrex dish: green peas, onion, crumbled bacon, minced celery, lettuce and mayonnaise. Top with sliced eggs and sprinkle with Parmesan cheese. Cover with plastic wrap. Refrigerate overnight.
Combine 2 cups sugar, salad oil and eggs. Beat well. Combine the flour, salt, soda and baking powder. Add this to the sugar mixture alternately with the buttermilk, beating well after each addition. Stir in nuts, coconut and 2 teaspoons extract. Pour the batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 5 minutes or until cake tests done.
Total cooking time: 9 3/4 to 11 3/4 minutes.
Cream margarine and peanut butter. Add confectioners sugar until consistency to form into balls (size of marbles). Add vanilla mix thoroughly, this is best done by hand. Mix chocolate and wax in small double broiler. Dip balls in chocolate using a toothpick. Place on wax paper to cool.
Cook sweet potatoes until tender, mash and set aside. Combine mashed banana and pineapple juice. Mix well. Add banana mixture and next 4 ingredients. Mix well. Spoon into a greased 8-inch square casserole dish. Cover and bake at 350° for 30 minutes until thoroughly heated. Uncover, top with marshmallows and bake an additional 7 minutes or until golden brown. Serves 6 to 8 people.
In 1-quart saucepan over high heat, heat water and butter to boiling. In a large bowl, pour hot water and butter over stuffing mixture. Toss to mix well. Pat 1/2 of stuffing into a 12 x 8-inch baking dish.
Chop onion and slice sausage. Saute in large skillet until sausage is evenly browned and onion is glazed. Place all eggs in large bowl (you don't need all the yolks if you prefer not to) and beat. Salt and pepper to taste. Put eggs in skillet and cook with the sausage and onion until scrambled to your preference. You may use dill to taste (fresh or dried).
Cleanse roast with white vinegar, either by pouring over roast or by saturating a paper towel with vinegar. Place roast in large (up to 12 pound) cooking bag. Pour beef broth over roast. Add dry soup mix. Seal and punch 6 holes in top of bag. Put in refrigerator and let set for 12 hours.
Brown beef in a skillet over medium heat. Drain. Add spaghetti sauce and simmer, stirring occasionally, 10 minutes. Combine eggs, cheeses and seasonings.
Grate cheese and allow to soften. Mix all ingredients well with hands. Shape into small balls. Bake 15 to 20 minutes at 350°. For a sausage ball with a less smooth appearance but more "sausage taste", use only 2 cups Bisquick.
Spray 9 x 13-inch pan with no-stick spray. Mix coconut and pecans together and spread over bottom of pan. Mix cake as directed on box and pour over coconut and nuts. Cream together, oleo, cream cheese and powdered sugar. Pour over cake. Do not spread. Bake at 350° 30 to 40 minutes or until cake is done in the middle. Cake will have a cracked look on top, giving appearance of earthquake.
Gently stir salt into thinly sliced cucumbers. Cover with ice cubes. Let stand 2 or 3 hours or overnight. Add more ice if it melts; drain onions. Combine remaining ingredients and bring quickly to a boil; boil 10 minutes. Add cucumber and onion slices and bring to boiling point. Pack into hot jars. Adjust lids. Process in boiling water bath 30 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 8 pints.
Slow Cooker Method: Put frozen meatballs in crockpot. Mix jelly and chili sauce in separate bowl and pour over meatballs evenly. Sprinkle with 2 packs of Splenda or brown sugar. Cover and cook on low for approximately 4 hours (stirring occasionally).
Brown meat in oil with onion, green pepper and garlic. Add chili powder, cumin, paprika, cloves, bay leaf, salt and water. Cover and cook over low heat for 45 minutes. Add tomatoes; cook 1/2 hour more. Add flour and corn meal until thickened.
Mix sugar and cocoa; add melted butter, then add milk. Cook over low heat until it forms a soft ball when dropped in cold water. Add oatmeal and pecans. Put on wax paper to cool, then cut into bars.
Mix salad dressing, mustard and honey. May either barbecue or broil. Place tinfoil on barbecue grill. Brush chicken with mixture. Grill for 8 to 10 minutes. Turn and brush other side with mixture. Continue grilling for 8 to 10 minutes.
Put cream cheese, milk and butter into saucepan on medium heat until melted. Add Parmesan cheese, stir with wire whisk. Add garlic powder to taste.
Melt chocolate and butter. Stir in sugar, then slowly add evaporated milk, stirring as it is added. Blend well and add vanilla. Cook until thick and creamy. As sauce thickens, add a little milk and stir to blend. Makes 6 to 8 quarts.
Melt margarine in a 9 x 13-inch pan while the oven heats to 350°, don't let it burn! Blend brown sugar and applesauce into melted margarine. Sift together flour, soda, baking powder, salt, cinnamon and cocoa. Stir into margarine mixture using a fork. Add raisins, nuts and flavorings. Spread evenly in the pan and bake 40 to 45 minutes.
Clean mushrooms, removing stems. Prepare bread crumbs according to instructions on package (use 1/2 package to every 1 package mushrooms). Drain water from clams and mix with bread crumbs. When bread crumbs are cool add cheese (1/2 cup to every package bread crumbs). Stuff mushrooms according to size of mushroom. Put small amount butter or margarine on top of each mushroom. Bake until golden brown, 30 to 45 minutes.
Brown hamburger with taco seasoning as directed on package. Set aside to cool. Mix cream cheese with sour cream. Spread in bottom of a 9 x 13-inch baking pan. Cover with hamburger mix. Put a layer of shredded lettuce on top of burger mix. Mix tomato with salsa. Layer over lettuce. Cover salsa with shredded cheese. Microwave or place in a 375° oven until cheese melts. Serve at once with nacho chips.
Preheat oven to 325°. Mix blueberries and pineapple in a large pan. Add dry cake mix. Pour margarine over dry cake mix. Sprinkle pecans on top. Bake for 30 to 40 minutes.
Stir salt in thinly sliced cucumbers. Cover with ice cubes. Let stand 2 or 3 hours. Drain. Add onions. Mix remaining ingredients. Bring quickly to a boil. Boil 10 minutes. Add cucumbers and onions. Bring to a boiling point. Pack loosely into hot jars and seal.
Mix jello with 2 cups boiling water. Let cool. Add in pineapple and pie filling. Pour into a dish. Mix sour cream, cream cheese, sugar and vanilla together. Beat at medium speed until blended well. Pour over jello mix and refrigerate until firm.
Have everything room temperature. Cream margarine and Crisco, add sugar and cream well, then eggs one at a time. Then add 1/2 milk. Add flour, now add other 1/2 of milk. Bake in tube pan for 1 hour and 25 minutes at 300° or 325°.
In a large pan, heat oil; add onions, garlic, oregano and basil. Saute for 1 minute. Add crushed tomatoes and water. Simmer slowly for 10 minutes. Set aside to age or refrigerate overnight. When ready to use, bring sauce to a simmer and add shrimp while pasta cooks. Do not overcook the shrimp. Cook until turns opaque. Divide shrimp up over the pasta. Spoon sauce over pasta. Sprinkle with Romano cheese.
Combine all ingredients in a soup kettle, cover and slowly bring to boil skimming as needed. Lower heat and simmer 1 hour. Strain, cool and refrigerate. Stock has a 4-day shelf life, so it's best to freeze unless using immediately.
Better get a big pot, at least 8 quart. Put the bouillon cubes and butter in 2 quarts water and let the water start heating while you peel the potatoes and clean the carrots. Add cubed potatoes, sliced carrots, cabbage, celery and diced onion. Add enough water to cover these vegetables. Add 3 or 4 good shakes of the garlic powder, salt and pepper. Boil until the cabbage and potatoes are tender. Add the corn, beans and tomatoes, packing water and all. Simmer at a very low boil for about 30 minutes to let the flavors mingle. Serve with saltine crackers and peanut butter sandwiches. Serves 8 with leftovers for later. Any vegetable can be cooked in this soup.
Preheat oven to 450°. Prick bottom and sides of pie shell with fork. Bake for 12 to 15 minutes. Remove from oven. Reduce oven temperature to 350°. In small skillet, cook ground beef until brown. Remove and drain excess fat; set aside.
Lightly spray 9-inch square pan with cooking spray. Mix gelatin and water in 1 1/2 to 2-quart microwavable bowl. Microwave on High 1 1/2 minutes. Stir to dissolve completely. Add marshmallows to gelatin. Microwave 1 minute until almost melted. Stir until mixture is smooth (creamy layer will float to the top). Pour into pan. Refrigerate 45 minutes or until set. Loosen edges using knife dipped in warm water. Starting at one end, roll up tightly. With seam side down, cut into 10 to 12 (1/2-inch) slices. Serve immediately or keep cold until ready to serve.
Cook noodles according to directions. Add oil and bay leaves. Brown ground beef and drain. Add tomatoes, water, tomato paste, celery, spaghetti mix, salt and garlic to taste and mustard. Bring to a boil and simmer 15 to 20 minutes.
Mix ingredients and shape into balls. Dip in sugar and bake at 350° on ungreased cookie sheet for 10 minutes; take out of oven and add star; return to oven for 2 to 5 minutes. (I refrigerate my dough balls before baking, this makes cookie crack when adding star.)