HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender. Drain. Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan. Place fish on an unheated rack. Season with salt and pepper. Measure thickness of fish. Broil fish 4 inches from heat, just until it flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2 inch of thickness.
Fill 6 hot dog buns generously. Wrap separately in foil. Bake in slow oven at 250° to 300° for 30 minutes. Serve hot.
Put oil, catsup, sugar, vinegar, Worcestershire sauce and onion in blender. Mix spinach, water chestnuts and bean sprouts. Pour over the dressing. Cook bacon crisp and crumble over salad. Slice the hard-boiled eggs. Mix and toss.
In 1 1/2-quart casserole, saute ground beef, onion and garlic 4 to 6 minutes, stirring twice. Spoon off excess fat. Stir in tomato sauce, catsup, oregano and sugar. Cover and cook 5 to 6 minutes, stirring twice. Add cream, Parmesan and cream cheese and stir until cheese is melted. Makes 3 cups.
In pie plate or shallow dish, combine cornmeal, salt and peppers. Dredge fish pieces in cornmeal mixture, patting to coat on all sides. In a large, heavy skillet, heat about 1/2 inch of oil to 375° or until a small piece of bread sizzles when dropped in. Add fish fillets and fry until golden brown, about 4 minutes on each side. Drain on paper towels.
Cream the butter and oleo. Add sugar and mix well. Beat in eggs. Mix dry ingredients and nuts and mix in alternately with half and half. Stir in extract. Grease a 5 x 9-inch pan. Cut wax paper to fit pan. Re-grease wax paper. Pour in pan and bake at 275° for 1 1/2 to 2 hours. Take out of pan and refrigerate overnight. Slice like toast. Dry in oven at 250° for 15 to 30 minutes; halfway through, turn slices.
Scald milk in top of double boiler. Gradually stir in cornmeal and cook until thickened. Add butter, salt, molasses and baking powder. Slowly add hot mixture to well beaten eggs. Stir constantly. Pour into greased 2-quart casserole. Bake in hot oven (425°) for 45 minutes. Serve at once. Serves 8.
Slice sausage up and lightly brown in skillet, then add a can of nacho cheese soup to skillet. Simmer over low heat until warm.
Orange juice and butter must be soft and at room temperature. Crush vanilla wafers and add to the softened mixture. Stir. Add sugar and nuts. Roll into bite size balls, then roll in coconut.
Beat the cream cheese, brown sugar and vanilla. Place in flat dish (pie dish). Cover with chopped peanuts. Dip in apple slices.
Mix sugar, salt and cornstarch, then all other ingredients. Bake in buttered 1 1/2-quart dish at 300° for 45 minutes.
Chop cranberries and mix with 1/4 cup sugar. Set aside. Mix dry ingredients. Cut in oleo. In a separate bowl, beat egg. Add milk and vanilla. Stir into dry ingredients just until blended. Fold in cranberries. Fill greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes.
In a large skillet or dutch oven, bring 1/2 cup chicken stock to a boil. Add chicken, onions, potatoes and green pepper. Cook over medium heat until chicken is opaque (3 to 5 minutes). Stir in remaining stock and other ingredients and heat to boiling; lower heat and simmer uncovered until the vegetables are tender (about 30 to 45 minutes). Remove cinnamon stick. Stir raisins or apples through before serving. Serve on rice or couscous with condiments. Serves 6.
Beat cream cheese at medium speed until creamy. Add melted chocolate and beat until smooth. Stir in wafer crumbs and preserves. Cover and chill 1 hour. Shape into balls; roll in chopped almonds and chill. You may freeze fudge balls up to 2 months. Put single layer on cookie sheet to freeze, then into Ziploc freezer bags. Make a day ahead and put into mini paper liners and chill until ready to serve. Raspberry preserves could be substituted for strawberry.
Cook until thick, eggs, sugar, cream and lemons. Whip cream and fold into cooked sauce. Then add to fruit and marshmallows. Let set 24 hours in refrigerator before serving.
Microwave margarine in a bowl on high 1 minute. Add sugar and milk, mix well. Microwave on high 5 minutes, stirring after 3 minutes. Mix well, scrape bowl. Microwave 5 1/2 minutes stir after 3 minutes. Stir in choc. chips until melted. Add remaining ingredients. Mix well. Pour into greased 13x9 inch pan. Cool at room temperature. Cut into squares.
Melt margarine in large frying pan and saute onions and broccoli and heat until thawed. Cut cheese over broccoli. Let it melt and stir everything together. Bake uncovered at 350° for 1 hour to 1 hour and 10 minutes until lightly brown. Let set at least 30 minutes (or longer). Can be mixed the day before and put in refrigerator and then bake.
Put all the ingredients in a large, deep bowl in the order given. Refrigerate overnight. Stir the ingredients together until well mixed. (Add more mayonnaise, only after mixing well, if needed.)
Mix all together, except oleo and milk, and season with salt and pepper. Place in 3-quart baking dish. Pour oleo and milk over top. Bake at 350° for 45 minutes.
Pare and dice the potatoes and leeks (use some green of the leeks). Bring the chicken broth to a boil. Add the potatoes and leeks. Bring to second boil and cook, covered, 20 minutes, or until vegetables are tender. Put in blender and puree. Return to saucepan and add the butter, salt, white pepper and light cream. Heat thoroughly, stirring occasionally. Do not boil. Garnish with 2 tablespoons snipped chives and 1/4 teaspoon paprika. Serve hot.
In a large bowl, combine flour and salt. Cut in butter until mixture is coarse crumbs. Stir in cheese and 1/2 cup ice water just until mixture forms a soft dough and leaves the side of the bowl. On a lightly floured surface, pat the dough into a 6 x 6-inch square. Wrap with plastic wrap and freeze for 30 minutes. On a slightly floured surface, roll chilled dough into an 18 x 8-inch rectangle. Starting from the 8-inch side, fold 1/3 of dough over the middle third; fold opposite 1/3 over both and make a 6 x 8-inch rectangle. Repeat rolling and folding as in the before step. Wrap and freeze 30 minutes again.
Mix first 4 ingredients together and 1 cup pecans. Roll into ball and roll ball in reserved cup of pecans.
Heat oven to 375°. Cream butter and sugar. Add eggs and vanilla. Mix in flours, oatmeal, salt, baking powder and baking soda. Stir in chocolates and nuts. Roll into balls and place 2 inches apart on cookie sheets. Bake 6 minutes. Makes 112 cookies.
Brush potatoes with fat. Bake at 400° for 1 hour. Cut in half lengthwise; scoop out pulp and mash. Add salt, pepper, butter and milk; beat until fluffy. Stir in tuna. Refill potato shells. Sprinkle with cheese and paprika. Return to oven for 10 minutes at 450°. Makes 8.
Cook broccoli according to microwave directions, until tender-crisp, about 9-10 minutes. In large bowl mix together well drained broccoli, carrot and red onion. In class measuring cup, combine vinegar, sugar and oil. Microwave on high 2 minutes. Pour over vegetable mixture and mix well. Add salt and pepper to taste. Serve warm or chilled, with crumbled bacon on top.
Preheat oven to 350°. Melt butter in Pyrex bowl. In separate bowl, mix sugar, flour and milk. Pour over melted butter. Spoon fruit over batter. Bake 45 minutes. This is easy and oh so scrumptious!
Butter a 9 x 12-inch pan or casserole, solidly line with bread. Top with ham, cheese and dots of Velveeta cheese over sharp cheese. Cover with remaining bread; slowly ladle liquid over bread. Cover with Saran Wrap; refrigerate overnight.
Mix sugar and cocoa in a large glass bowl. Add milk and butter. Do not stir. Cook at High in microwave for 4 1/2 to 6 minutes or until butter is melted. Take out and add nuts and vanilla. Stir until smooth. Spread into greased 12 x 8-inch dish. Chill until firm. Cut into squares.
You will need a new, clean clay or plastic flower pot and a new garden trowel and a bouquet of plastic flowers.
Combine first 8 ingredients in a large bowl; set aside. Combine eggs, milk and oil; add to oat mixture, stirring just enough to moisten dry ingredients. Spoon batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 35 to 40 minutes.
Cook cabbage in water for a few minutes to soften. Mix 2 tablespoons soup with rest of ingredients. Divide mixture among cabbage leaves; fold in sides. Roll up and secure with toothpick. In skillet, place roll, seam side down. Pour on soup. Cover and simmer for 40 minutes. Stir now and then. Spoon sauce over rolls.
Brown ground beef in skillet; drain well. In a large kettle, combine beef and all ingredients. Cook until all the vegetables are tender. Serve with hot corn bread.
Combine first 7 ingredients. Dip chicken in mixture, coating well. Heat oil in skillet. Cook chicken until tender and golden; drain on paper towels.
Combine water and sugar in a medium saucepan; bring to a boil and cook one minute. Remove from heat; let cool. Pour sugar mixture into a pitcher; chill. Add lemon juice to sugar mixture; stir well. Serve over ice and garnish with lemon wedges, if desired.
Cook chicken until tender. Chop into bite size pieces. Combine chicken, sour cream and soup and pour into greased casserole dish. Crush crackers and sprinkle over top. Drizzle with melted margarine. Bake at 350° for 45 minutes.
Cream butter; add sugar, flour and milk alternately. Bake at 375° for 35 to 40 minutes.
Brown meat and drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2-quart casserole.
Use large punch bowl and an ice ring. This makes 25 to 30 (8-ounce) servings.
Simmer sliced onions in butter, while noodles are cooking and cabbage is steaming. Cool cabbage and slice or chunk. Mix with noodles and onions. Add more butter.
Melt shortening. Add onions and cook slowly until golden brown. Add meat; brown, stirring frequently. Add salt, pepper, chili powder, tomato soup and corn; mix well. Turn into well-greased 2 1/2-quart casserole. Cover. Bake in a 375° oven for 30 minutes.
Mix cake according to package. Fill paper cups in muffin pans 2/3 full. In separate bowl mix cream cheese with sugar. Beat in egg and salt. Stir in chocolate bits. Drop one teaspoon of cheese mixture into each cupcake. Bake as package directs. Makes about 39 cupcakes.
Thaw and mash up the Tater Tots. Mix in sour cream, chicken soup and shredded cheese, then melt and mix in margarine. Place in casserole and bake at 350° for about 45 minutes or until golden brown. Salt and pepper to taste (optional).
Prepare cake as package directs. Making 2 layers. Cool and split into 4 layers. Combine sugar, sour cream and coconut. Blend well.
Rinse cans out with small amount of water. Mix all ingredients together and pour into a baking dish deep enough to prevent bubbling over edges. Place chicken on top and cover with foil. Bake at 350° for 2 1/2 to 3 hours. Test chicken and rice for doneness. (Do not use instant rice.)
In 5-quart saucepan over medium heat in hot oil, cook onions and green peppers until tender-crisp, stirring occasionally. Add chicken and 1/4 teaspoon salt to onion mixture over high heat; cook until chicken loses its pink color, stirring frequently. Add tomatoes with their liquid, ham, parsley, hot sauce, thyme and 1 cup water. Heat to boiling. Stir in rice; reduce heat to low. Cover and simmer 55 minutes or until rice is tender. Makes 6 servings.
Place nuts, dates, baking soda, salt and shortening in bowl. Pour boiling water over ingredients. Let set. Mix eggs, vanilla, sugar and flour together. Add to date, nut mixture. Mix only enough to combine all ingredients. Put into greased 9 x 5 x 3-inch pan and bake for one hour in 350° oven.
Bake pretzels, sugar and butter (mixed) for 8 minutes at 400° in 9 x 13-inch loaf pan, then cool. Stir cream cheese, Cool Whip and sugar well and spread over cooled pretzels. Cook jello, water and strawberries until syrupy and pour over cream layer. Refrigerate overnight.
Layer ingredients in a 9 x 13-inch pan as listed, ending with bacon on top. Best if covered and refrigerated for a couple of hours before serving.
Cream butter. Gradually add powdered sugar, creaming well. Blend in unbeaten egg and vanilla. Add flour; mix well. Stir in pecan halves and candied cherries; cut in halves. Chill for 1 hour. Divide dough into thirds. Shape into rolls. Wrap in wax paper; chill at least 3 hours. For quick chilling, place in freezer for 1 hour. Cut into 1/8-inch slices and place on ungreased cookie sheets. Bake at 325° for 13 to 15 minutes until delicately browned on edges. Can use half red cherries and half green cherries.
Melt butter in saucepan. Stir in flour. Pour in stock and milk, gradually, stirring constantly. Cook slowly until slightly thickened. Season with salt. Add diced chicken, sliced mushrooms, green pepper and pimientos. Blend in the egg yolk and sherry. Cook until thick. Serve on Puff Pastry Shells.
Cream sugar and eggs. Add oil. Beat 10 minutes. Add cinnamon and bananas. Add soda to buttermilk. Stir and add to creamed mixture. Add flour. Pour into three greased and floured loaf pans. Bake at 300° for 1 hour. Cool and wrap. Can be frozen.
In a microwave-safe bowl, combine morsels and shortening. Microwave,	uncovered, for 2 minutes on High, stirring once during cooking.
Filling: Cook frozen spinach according to package directions, then squeeze out as much water from spinach as possible. Stir together spinach, cream cheese, Feta, Parmesan and pepper.
Mix and bring to boil over medium heat, stirring constantly. Continue to boil and stir until mixture thickens. It should be thick enough to stand on biscuits. Serve hot over hot biscuits.
Preheat oven to 350°. Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish, mix well. Pierce both sides of each breast with a fork. Place in baking dish. Using tongs, turn chicken several times to coat. Bake chicken, basting several times with sauce, for 30 minutes. Spoon cooked rice onto a serving platter. Arrange chicken over rice. Drizzle a small amount of sauce over chicken. Serve remaining sauce on the side. Serves four.
Butter the baking dish thoroughly. Lightly salt the bottom of the dish with seasoned salt. Butter and use seasoned salt on both sides of the meat; place in a baking dish. Cover and cook at 250° for about 3 hours. Comes out tender and juicy.
Cream the cream cheese and milk; stir in beef, then blend in pepper, garlic salt, sour cream and onion flakes. Place in a square baking dish. To prepare topping, saute pecans in butter and salt. Pour over beef and cheese mixture. Bake for 20 minutes at 350°.
Drain shrimp. Rinse lightly. While draining mix all other ingredients together and add shrimp. Chill. Serve with crackers or bagels. Makes large bowl. Enjoy!
Combine all ingredients in large pot. Bring to boil and let simmer 1 hour. Gets better when reheated. Serves 30.
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl. Shape into 4 one-half inch thick patties. Heat oil in skillet over medium heat. Add patties and cook 10 to 12 minutes or until no longer pink, turning once. Serve with Sweet Sour Pineapple Sauce.
Put all ingredients in boiler and bring to a boil. Roll out canned biscuits and put 1/2 apple in dough. Arrange in pan and pour liquid over biscuits and apples. Bake at 350° for 20 minutes or until brown.
Dissolve strawberry jello in the boiling water. Stir in remaining ingredients. Put in mold.
Mix sugar, crumbs, vanilla, dates, walnuts and baking powder. Then beat the egg yolks and add to the mixture. Beat the egg whites and fold into the mixture. Bake at 350° for 20 to 25 minutes. Cool and crumble it up. Place into plastic bag or container. Refrigerate. Serve under ice cream.
Combine sugar, eggs, dates and margarine in saucepan. Boil for 6 minutes, stirring constantly. Remove from heat, add vanilla, nuts and cereal; stir. While warm, shape into balls the size of walnuts and roll in coconut.
Cook vegetables until tender; combine rest of ingredients and add to vegetables (you can put some of the cheese and onion rings on top during the last 5 minutes of baking). Bake at 350° for 30 minutes.
Preheat oven to 375°. Cream the shortening and sugar, then add molasses and egg. Mix well, then add the rest of the ingredients. Mix well. Roll into balls and roll in sugar.
Heat oven to 350°. Slice potatoes. Melt margarine in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute.
Mix all ingredients together and chill. Serve with fresh vegetables; i.e., carrots, celery, cucumber, broccoli, cherry tomatoes and cauliflower.
Cut apples with peeling on into pieces or slices and top with the pie filling of your choice. Sprinkle with Streusel Topping. Prepare in 1-quart microwavable dish.
Choose a plantain with yellow-green or all-green peel that is hard to the touch. Remove peel and slice in about 1 inch perpendicular slices. If it is too difficult to remove the peel, first cut off the ends and then make 4 end-to-end cuts through the peel only and gently lift and roll off the peel.
Combine Crisco, salt and flavorings. Continue beating while very gradually adding water until completely mixed. Add powdered sugar a little at a time and whip at top speed about 5 minutes until creamy consistency. Use at room temperature.
Place chicken pieces in roasting pan; sprinkle with Italian seasoning. Pour white wine over the chicken. Also, dissolve the chicken bouillon cube in a cup of boiling water; pour over chicken. Bake for 30 minutes at 350°. Separately stir-fry peppers and prepare 1 cup of instant white rice.
Dissolve gelatin in hot water. Add cold water, vinegar and salt. Chill. When slightly thickened, fold in remaining ingredients. Blend. Turn into individual molds. Chill until firm. Unfold on crisp lettuce. Garnish with additional mayonnaise.
Stew chicken until done; save broth. Grease dish well. Chop chicken into bite size pieces. Line dish with tortillas dipped in broth. Put layer of chicken, cheese, bell pepper and onion and a layer of soup and sour cream, mixed together. Sprinkle with chili powder and use 1/2 of Ro-Tel tomatoes; repeat layers, ending with cheese. Cover with foil and cook 50 minutes at 325°; uncover and cook another 10 minutes. You can use leftover broth in casserole.
In 2-quart casserole, mix 1/2 cup of onion rings with soup, sour cream and Worcestershire sauce. Fold in the beans. Bake uncovered for 30 minutes in 350° oven. Top with remaining onions. Makes 6 servings.
Make cream sauce with butter, flour, milk and salt. Add cooked spinach when cool. Stir in yolks; fold in egg whites. Pour into buttered casserole. Place in pan of hot water; bake at 350° for 30 minutes. Nice served with cheese or mushroom sauce. Serves 6.
Beat eggs on low speed of electric mixer until blended. Add sugar and spices. Beat at medium speed until sugar is dissolved. On low speed beat in softened ice cream. Add the juices. Cover and chill. To serve, pour the ice cream mixture into a large bowl (punch bowl). Slowly pour in ginger ale, stirring with an up and down motion. Makes 17 cups.
Put steak strips, flour and salt in crock-pot. Stir well. Add remaining ingredients. Cover. Cook on high 1 hour, then for 8 hours on low or 5 hours on high. Serve over rice.
Place cooked meat in a greased casserole. Sprinkle on chopped onions. Pour chicken soup over meat and onions. Place tater tots over mixture until covered. Sprinkle grated cheese over top and bake at 350° for 35 to 40 minutes.
Mix all ingredients. Add more milk (dry) if necessary to make a pliable dough.
In saucepan, combine vanilla pudding, lemon gelatin and 4 cups of water. Cook and stir until mixture boils. Stir in lemon juice. Chill until partially set. In separate saucepan, dissolve raspberry gelatin in 2 cups boiling water. Beat in cranberry sauce. Fold in nuts and celery. Chill until partially set.
Melt margarine in saucepan. Let cool. Add other ingredients and stir thoroughly. Chill for several hours. Roll into balls, then roll in sugar. Do not press down! Bake at 350° for 10 minutes.
Cream together butter or oleo, eggs, sugar and vanilla. Mix together flour, baking powder and cocoa. Add flour mixture to the egg mixture; mix well. Spread into greased 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Remove from oven and spoon over top of mixture: 1 pint of Marshmallow Creme or 2 cups miniature marshmallows; bake for 3 minutes more. Remove from oven. Melt chocolate chips and peanut butter. Stir in Rice Krispies. Spread over bars. Chill and cut into squares.
Combine the limeade and milk; fold in dessert topping and pour into baked pie shells. Chill 4 hours or more. May use freezer peaches or strawberries instead of limeade.
Beat eggs at medium speed. Stir sugar and flour together and add to eggs. Add milnot and 3 cups milk and beat until well blended.
Bring oleo, water and cocoa to a boil in 3-quart boiler. Remove from stove and add sugar and flour. Mix together eggs, sour cream, vanilla and soda. Add to cocoa mixture until just combined. Pour on cookie sheet and bake 20 minutes at 350°.
Peel, core and quarter enough apples to fill a 5 quart microwavable casserole dish. Add 1/4 cup of water. Microwave on High for 35 minutes until tender. Stir in sugar to taste. Add vanilla. Keep in refrigerator.
Butter pan first, then mix both chicken soup and celery soup with 3/4 cup chicken broth from cooked chicken. Put a layer of chicken, then soup over chicken, then a layer of dressing mix. Repeat the layers. Cover with approximately 1/2 to 1 cup of chicken broth. Bake at 350° for 1 hour.
Mix together flour, butter and nuts. Pat evenly into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Beat cream cheese and sugar. Blend in 1 cup Cool Whip. Spread over baked crust. Beat pudding mix and milk 2 minutes. Spread over cheese layer. Chill to set. Spread with rest of Cool Whip. Sprinkle top with nuts. Refrigerate.
Saute olive oil and garlic in skillet over very low heat until garlic begins to sizzle and turns golden, about 2 minutes. Add beans, tomatoes, basil and salt and pepper to taste. Remove from heat.
Preheat oven to 175 degrees. Spray cookie sheet with Pam. Unwrap kisses. Put pretzels on cookie sheet and place a Hershey Kiss in the middle of each pretzel. Bake at 175 degrees for 8 minutes. Remove from oven and place an M & M in the center of each kiss, pushing it down just a little. Let cool for 6 - 8 hours or until kiss is hard again.
Brown meat with garlic salt, salt and pepper. When almost done, add onion and finish cooking meat until done. Add chili powder, cumin and flour. Mix well and add 1 1/2 cups of water. Simmer on medium heat about 2 minutes. Add chili and simmer. Grate 1 to 1 1/2 cups American cheese or any soft cheese. Soften tortillas in hot grease. Dip part of the cooked meat out of the chili. Roll meat and cheese in corn tortillas. Put cheese and left over chili on top of rolled up tortillas. Heat until cheese is bubbly, about 15 minutes.
Break macaroons into pieces and roll until finely crushed. Add 1/2 cup crumbs to light cream. Add sugar and salt; stir until well mixed. Let soak about 1 hour. Beat heavy cream until thick, then gradually beat in macaroon mixture. Add flavorings. Fill small paper cups with mixture. Sprinkle on rest of macaroon crumbs. Freeze 3 hours. Serve.
Cream oleo and sugar. Add eggs, one at a time. Mix well. Gradually add flour. Stir in vanilla and pecans. Pour into a 9 x 13 inch pan. Bake at 350° for 35 to 40 minutes.
Place	drained peas in bottom of casserole dish. Scatter the almonds on top of the peas. Add a layer of green beans followed by a layer of undiluted cream of mushroom soup. Place in oven at 350° and bake until soup begins to bubble. Remove dish from oven and place crumbled French fried onions on top. Cook	until onions are golden brown.	Sprinkle a dash of paprika on top.
Follow package directions for pudding, adding condensed milk and milk. Using a deep dish bowl, layer vanilla wafers, bananas and pudding in alternate layers. Top with Cool Whip.