HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fork blend egg and oil together. Dip fish first into the egg mixture, then lightly in crumbs. Spray nonstick cooking spray onto baking dish. Arrange fish in single layer. Salt, pepper and paprika to taste. Bake in preheated oven at 475° for 10 minutes, without turning.
Mix well. Put in a 2 quart casserole dish. Bake at 350° for 40 minutes.
Put cucumbers, onion and pepper in jar. Pour mixture over cucumbers (can be hot or cold). Saves for months in refrigerator.
Dice pepper and onion and add to cooked, drained carrots. Heat soup, sugar and vinegar to boiling. Add remaining ingredients to hot mixture and pour over carrots, peppers and onions. Store covered in refrigerator. This is better if allowed to set 24 hours before serving.
Mix and beat well all of the ingredients except the last 3 items. Sprinkle the box of yellow cake mix on top of mixture. Dribble butter over cake mix. Top with pecans. Bake at 350° for 50 minutes or longer until crisp and brown. Serve warm or cold. Can be topped with Cool Whip or ice cream.
Place bratwurst, potatoes and water into wide skillet or saute pan and simmer until water evaporates and the potatoes are tender, about 15 minutes. Add apples to pan.
Beat eggs, then add other ingredients. Stir until well blended. Pour batter in a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Cream together butter, sugar and coconut extract. Add egg and beat. Stir in Bix-Mix and potato flakes. Cover bowl and chill for about 1 hour.
Sprinkle dry jello on cottage cheese. Drain fruit and add to jello mixture. Stir in whipped topping. Chill at least 2 hours.
In a stockpot, boil pork and chicken breast in 4 cups of water. When tender, remove from pot and slice into small pieces, about 1/2-inch strips. Reserve 3 cups of broth.
Wash cucumbers carefully, one at a time. Any sediment left on can spoil entire batch. Place in large stoneware crock. Break up dill. Place among cucumbers. Make brine of water, salt, garlic and spices. Add to cucumbers. They must be entirely covered with liquid. Cover with an inverted dish weighted down with clean, heavy stone. Let stand at room temperature until done to your liking. Length of time will depend on room temperature. Pickles can be eaten after third or fourth day, but well done pickles must stand a week or longer. When pickles are to your taste, refrigerate them to halt pickling process. Yields about 10 quarts.
Sift flour, baking powder and salt into medium size bowl. Beat egg in a small bowl; stir in vegetable oil and water. Pour over dry ingredients, stirring with a fork until well blended. Turn out onto lightly floured board and knead until smooth. Divide dough in half. Roll out each to a 12-inch square, then cut them out into 16 (2-inch) squares. Melt enough shortening or pour in enough vegetable oil to make a 2-inch depth in an electric deep fat fryer or heavy saucepan. Heat to 380°. Fry squares 2 or 3 at a time and turning often, 3 to 4 minutes or until puffed and golden. Serve warm with honey or butter.
Unroll canned rolls and press flat on cookie sheet. Bake at 400° for about 10 minutes, until crust is all brown. Mix cream cheese and mayonnaise until smooth; add dressing mix to mixture. Spread mixture on crust. Top with sliced or chopped vegetables. Add grated cheese last.
Preheat oven to 325°. Blend ingredients and beat 4 minutes. Bake according to box directions or until done (when toothpick comes out clean). Cool 45 minutes on wire rack.
Cook chicken, let cool and take off of bones. Use some of the broth to thin out mushroom soup. Put 1/2 stick of margarine in pan; add chopped celery, onions and peppers. Cook until not quite done; cook beef until crumbly. Add salt and pepper to taste. Cook until not quite done. Cook noodles in boiling water and 1 tablespoon salt. Do not cook fully done; drain. Put chicken, beef, noodles, onions, celery, green peppers, mushrooms and olives together and add your mushroom soup, thinned out with some broth from the chicken (not too much). Mix all together well with noodles. Grate sharp American cheese; add half to the mixture and put remaining over the top. Bake for 1 hour in 350° oven.
Marinate chicken in eggs for 2 hours in refrigerator. Combine breadcrumbs, salt, parsley and garlic powder in plastic bag. Shake chicken in breadcrumbs and brown in oil. Drain and place in a 13 x 9 x 2-inch baking dish. Cover with a layer of mushrooms and layer of cheese and top with chicken broth. Bake, covered, at 350° for 45 minutes. This can be made ahead of time, but do not pour chicken broth on until just before baking. Yield: 6 servings.
Mix first 4 ingredients and press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Spread nuts over cooled crust. Melt over low heat the chips, butter and syrup. Pour over nuts. Bake 10 minutes more. Cool. Cut.
Cut beef into 1/8 inch slices. Cook and stir beef in butter. Reserve 1/3 cup broth. Stir the remaining broth, catsup, garlic and salt into skillet. Heat to boiling. Reduce heat, cover and simmer until beef is tender, 1 to 1 1/2 hours.
Mix sugar, cornstarch and salt, gradually add milk and cook in double boiler over boiling water until thick. Spoon a small amount of this mixture into the slightly beaten eggs. Stir and pour back into pudding and cook for about 3 minutes, stirring constantly. Take off burner and add butter and vanilla. In a glass (9 x 13-inch) Pyrex pan cover bottom with vanilla wafers, then a layer of sliced bananas, then a layer of pudding. Repeat until all pudding is used.
Wash, scrape carrots and cut into pieces. Cook in boiling water until just tender. Drain and cool. Combine carrots, onion and green pepper in large bowl. Combine tomato soup, sugar, oil, vinegar, salt and pepper in saucepan and bring to a boil. Stir to dissolve sugar. Pour hot mixture over vegetables in bowl. Cool, cover and refrigerate overnight.
Cook noodles and drain. Melt margarine and cream cheese into hot noodles (in large bowl). Mix well. Add eggs, sour cream and sugar. Stir. Grease 9 x 12-inch pan. Pour mixture into pan. Sprinkle corn flakes (crushed) on top, then add 2 tablespoons sugar. Drizzle 1/3 cup (or little more) milk on top, trying to moisten entire surface. Bake at 375° for 1/2 hour.
Sift together flour, baking powder and salt; set aside. Cream until light and fluffy the butter, sugar, vanilla and egg. Stir in half flour mixture, then half of milk; mix well, then add rest of flour mixture and milk. Pour into 9 x 9-inch square pan, greased and floured. Bake in preheated 350° oven for about 25 minutes or test with toothpick near center to see if done. Frost with Sour Cream Raisin Frosting.
Soften butter and cheese. Mix and add olives and chives. Roll in nuts. Refrigerate until well chilled. Slice and put on crackers.
Boil spaghetti 15 minutes, drain. Add next 2 ingredients. Toss in vegetables.
Brown ground beef; drain off fat. Add onion until brown and then beans, bouillon broth and seasonings. Simmer 60 minutes. Serve over rice and top with condiments.
In large saucepan, cook broccoli in 1 cup water. Do not drain. Put milk, cheese and flour into blender; cover. Process at grind. Add mixture to broccoli. Add half and half. Cook until thickens.
Mix ingredients (except cheese). Pour half of mixture into hot greased skillet. Grate 1 cup cheese over this and add rest of mixture. Cook at 350° until lightly browned.
Melt butter; add onions. Let simmer for awhile, then add the Worcestershire sauce and let simmer until blended. Add the lemon juice and let cook slowly. If desired, Tabasco may be added at this time.
Cook pineapple, sugar and flour until thick. Cool. Slice bananas in pie shells; sprinkle coconut over bananas, then sprinkle with chopped nuts. Pour cooled pineapple filling over this. Top with whipped topping. Sprinkle top with coconut and finely chopped nuts. Chill 4 hours before serving.
Wash broccoli and cauliflower in cold water. Cut up into small bite size pieces including stems. Blend in sugar, salad dressing and bacon bits. Add more salad dressing, depending on size of broccoli and cauliflower bunches. Chill in refrigerator overnight. Serve instead of or with potato and macaroni salad or alone. This is a delicious summer time salad.
Start with frozen broccoli and place it in a 2-quart baking dish. Bake at 350° for 7 or 8 minutes to partially thaw. Stir in Minute rice, chicken, soup and milk. Stir after each addition. Add 1/2 of cheese and stir in chopped onion. Top with remaining cheese. Bake for 45 minutes or until hot and bubbly.
Cream the sugar, Crisco and margarine in a large bowl. Add eggs, one at a time, blending on medium speed of mixer. Add vanilla. Add dry ingredients (sift together in a smaller bowl) along with milk until all are mixed together. Cook 1 hour and 25 minutes at 300°.
Boil powdered sugar, margarine and cream four minutes. Add marshmallow cream and peanut butter. Pour into lightly greased pan.
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaf. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
Have all ingredients at room temperature. Cream the cheese. Add eggs, one at a time. Beat in sugar and vanilla. Using paper liners in cupcake pans, fill cups 1/8-inch from top. Batter will be thin. Bake at 325° for 25 to 30 minutes until cracks. Remove from oven. Cool 5 minutes (will sink, leaving hole). Mix 1/2 pint sour cream with scant 2 tablespoons of sugar and 1/2 teaspoon of vanilla. Put dash of this mixture on top of each cake (in hole only). Return to oven for 5 minutes. Cool top with any pie fruit filling. Blueberry is our favorite!
Cream butter. Sift dry ingredients together; add to butter. Add vanilla and Sucaryl. Form into a roll. Wrap roll in wax paper. Chill in refrigerator. When chilled, slice into 24 even sized cookies. Place on a greased baking sheet in a preheated 350° oven; bake for 15 minutes.
Mix juice and Sure-Jell together. Cook to a rolling boil. Add sugar and stir until melted. Cook until it boils; boil for 3 minutes. Turn off flame. Skim and pour into jars. Seal.
Combine all ingredients together and form about 40 balls. In oil, cook over low heat for 5 minutes until brown. Drain off excess oil and mix chili sauce and red jelly together; pour over meatballs. Let simmer about 10 minutes and serve. This makes a good appetizer.
Mix Velveeta cheese and butter in saucepan. Layer broccoli, cheese sauce and crackers. Bake 15 to 20 minutes at 325°.
Make vegetable soup. Put in potatoes and cook until potatoes are done. Remove potatoes and mash. Add egg, milk and flour enough to make stiff dough. Drop by spoonfuls into soup and steam for 5 minutes, or until dumplings are done. They will rise to top when done.
Melt margarine; press flour into melted margarine in 9 x 13-inch cake pan. Bake in 350° oven until browned.
Cream margarine and sugars. Add 1 cup flour and 1 well beaten egg. Add 2 cups flour, 1 more well beaten egg and then 1 more cup flour. Mix well and stir in pecans. Divide dough into 3 parts. Roll in logs and wrap in wax paper. Allow to cool in refrigerator for 2 hours. Slice and place on a cookie sheet. Bake at 300° until cookies are light brown.
Chunk onion, pepper and cheese. Add rest to blender with 3 tablespoons mayonnaise. Blend. Fold into remaining mayonnaise.
Combine all ingredients in jar; shake well. Refrigerate for 5 to 7 days.
Combine sugar, flour, cocoa and salt. Stir in milk, mixing until smooth. Cook over low heat, stirring constantly, until smooth and thickened (about 10 minutes). Add a small amount of hot mixture to egg yolks and mix well. Add yolk mixture to remaining hot mixture, mixing well. Cook 2 minutes longer, stirring constantly. Remove from heat and add oleo and vanilla. Mix well. Pour into baked pastry shell and top with meringue.
Peel and slice potatoes thin. Cook until tender in salted water. Drain and add remaining ingredients. Mix well. Pour into greased casserole dish. Bake at 350° for 30 minutes.
In a 3-quart casserole dish place the bread and top with sausage and cheese. In a medium bowl, combine the eggs, milk, salt and dry mustard, beating well. Pour the mixture over the casserole and refrigerate for 8 to 12 hours. Bake in a 350° oven for 40 to 45 minutes. Serves 12.
Mix together sugar and oil; add eggs and beat well. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to egg mixture. Add grated carrots. Bake in greased loaf pan at 350° for 45 to 60 minutes. Ice with whipped cream.
Chop eggs and onion; add pepper. Bring cream cheese to room temperature. Mix eggs, onion, pepper and cream cheese. Salt and pepper to taste with mayonnaise and hot pepper sauce.
Cream butter and sugar; add peanut butter, eggs and milk. Add flour mixture. Pour into greased 13 x 9-inch pan. Sprinkle chocolate chips and peanuts over batter. Bake 25 to 30 minutes at 350°. Freezes well.
Line cookie sheet with aluminum foil. Grease with margarine. Place saltine crackers on cookie sheet in a single layer, touching.
Cook cake as directed. Cool and slice into 3 layers. Mix Dream Whip as directed. Set aside. Cream margarine, cream cheese and sugar until mixed. Add Dream Whip and mix well. Frost first layer with icing and then cherry pie filling. Make sure you use the cherries on the layers. Do all layers and then frost outside of cake and drizzle filling over the sides. Refrigerate.
Place all ingredients in mixing bowl, one at a time, while the mixer is on. Butter a 10-inch spring-form pan and dust with graham cracker crumbs. Pour cheesecake mixture into pan and bake in a preheated 375° oven for 1 hour. Do not open door! Let cool in oven for 1 hour with door ajar.
Combine jello and sugar. Dissolve in water. Add pineapple (undrained). Let start to jell in fridge for 15 minutes. Whip topping according to directions. Add softened cream cheese. Mix. Fold in jello mixture. Pour into 9 x 13 pan. Sprinkle pecans over the top.
Remove the outer layers from onion and chop into small pieces. Heat oil in skillet and saut onion on medium heat until soft. Add 1 cup uncooked rice and continue sauteing until the rice begins to brown, stirring constantly (about 10 minutes). Be careful it doesn't burn. Quickly add chicken broth, salt and pepper; reduce heat to simmer. Cover and cook for about 20 minutes. Makes 4 to 6 servings.
Make a sauce of butter, salt, flour, milk and juice. Place the last four ingredients in baking dish. Pour sauce over it and top with bread crumbs. Bake 20 minutes in a 400° oven.
Combine ground round, onion, celery, garlic and Worcestershire sauce in large pot. Cook until meat is done. Add pork and beans, Ranch Style beans and minestrone. Add enough water to the desired consistency. Cook until boiling stage and then it is ready to eat.
Stir pudding into Cool Whip, then add remaining ingredients. Chill for 2 hours, then serve.
Place crescent rolls flat on cookie sheet and brown. Mix cream cheese, sour cream, mayonnaise and dressing mix together. Spread over cooled rolls.
Cut and shape dough into 12 (16-inch) pieces. Twist pieces into pretzel shape. Bring water and baking soda to a rapid boil. One at a time, place pretzels into boiling water. Boil 1 minute. Remove and drain. Place on well-greased baking sheet. Brush with egg. Sprinkle with salt. Bake at 400° for 12 to 15 minutes or until golden brown.
Crumble 1/2 of cake and put in a large clear glass bowl (small punch bowl). Add 1/2 of all other ingredients in layers. Do not mix! Put other 1/2 crumbled cake and repeat layering other ingredients. Top with Cool Whip and nuts.
Bring to boil. Then add sugar. Boil 5 minutes. Than add 1 bottle Certo. Return to boil for 5 more minutes. Add food coloring, if desired. Makes 8 (8 ounce) jars.
Coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Divide in half. Roll each half into size of baking sheet. Spoon 1/4 cup of fruit spread down the center third of the dough within 1 inch of the ends. Sprinkle 1/4 cup of the fresh fruit over the spread. On the long sides, make 2 inch long cuts from the edges toward the center at 1 inch intervals. Alternately fold opposite strips of dough, at an angle across fruit filling. Slightly press the ends together in the center to seal. Cover and let rise in a warm place until nearly double in size. Bake at 350° for 20 minutes or until golden brown. Remove form baking sheets. Cool slightly. Drizzle with icing (recipe to follow). Serve warm.
Combine all ingredients and cook in 375° oven until it is bubbling over the entire casserole.
Combine shortening, butter, sugars, egg and vanilla; mix well. Add remaining ingredients and mix well. Pour into an ungreased 13 x 9 x 2-inch pan. Bake at 375° for 20 to 25 minutes. Cut into 1 1/2-inch squares. Yields about 4 1/2 dozen.
Fry bacon and drain on paper towel. Fry potatoes, onion and green pepper in excess bacon grease. When potatoes are ready, add eggs and spices. Cook until eggs are done. Sprinkle bacon on top and serve.
Melt oleo and marshmallows in saucepan. Add food coloring and cornflakes and coat well. Drop by spoonfuls on waxed paper. Add red hot candies for holly berries. Let stand overnight to firm and dry. Makes 3 dozen.
Brown and drain hamburger, add spaghetti sauce, simmer. While spaghetti boils, drain spaghetti, mix eggs (beaten). Put Parmesan cheese on bottom of 3 pie plates. This is the crust. Top with cottage cheese, then spaghetti sauce. Bake at 350° for 20 minutes. Add Mozzarella cheese and pepperoni, bake additional 5 minutes. Cool and slice.
Add 1/2 cup sugar to milk and scald 5 minutes on High. Add flour; mix well with remaining sugar. Cook 1 minute on High. Take out and stir. Cook 1 more minute. Stir. Beat egg yolks well. Add 1 cup hot milk to eggs. Mix well. Return to milk mixture. Cook until desired thickness. Stir every 30 seconds to 1 1/2 minutes. Add vanilla flavoring.
Cook egg noodles. Cook chicken and cut into small pieces. Saute onions in butter. Add rest of ingredients. Butter a baking dish; add all ingredients and bake at 375° for 25 minutes.
Cook chicken and dice. Add ingredients and bake in greased baking dish for 1 hour at 350°.
In a large kettle, cook vegetables in melted margarine. Add remaining ingredients, except shrimp. Just before serving, add shrimp and cook until pink. May add some water, if too thick, or more soup, if too thin. Serve over rice.
Brown meat and onion. Add salt and drain. Melt butter, add flour, stir constantly until thick. Place alternately beef and potatoes and sauce in greased baking dish. Cover. Bake 50 to 60 minutes at 350°.
Combine and store in airtight container. Makes 3 cups. Concentrate is equivalent to 9 (10 1/2 ounce) cans condensed cream soup.
Cut the whole pork loins in half to make them easier to handle. Sample the beer. Put each piece (fat side up) on aluminum foil large enough to wrap it up. Sample the beer. Sprinkle with ground pepper, salt and garlic powder. Sample the beer. Squirt with your favorite mustard, 3 or 4 stripes lengthwise. Sample the beer. Wrap with foil and then double wrap. Put in a deep roasting pan. Sample the beer. Cook in 300° oven for 2 to 3 1/2 hours or until center is 180°. Sample many beers; this takes awhile. Unwrap cooked meat but save the juices.
Break the Milky Way bars into pieces and put over low heat and let melt. They will not melt completely. Set aside. Cream together 1 stick margarine, eggs, sugar and add baking soda, vanilla and buttermilk. Mix all ingredients together with flour. When mixed well, fold in nuts and Milky Way mixture. Bake in a 10 1/2 x 14-inch greased and floured pan about 45 minutes at 350°.
Season chicken breasts and brown in oleo. Saute onion and garlic. Add soup, water and Worcestershire sauce and cook for 10 minutes. Pour over chicken breasts that have been placed in a baking dish. Bake at 350° until tender.
Cook first 3 ingredients until smooth and sugar is dissolved. Add salt and baking soda. Stir. Pour mixture over popcorn and stir until all popcorn is coated.
Mix jello and pudding mixes with oranges and pineapple. Stir until there is no sign of dry mixes. Fold in Cool Whip. Beat until fluffy. Chill and serve.
Blend together sugar and flour. Combine egg yolks and milk. Pour two mixtures together in medium saucepan. Cook slowly and stir constantly over low heat until mixture becomes thick. Add butter, flavoring and coconut into mixture and stir until blended. Pour into pie shell. May top with meringue made of 2 or 3 egg whites, 3 tablespoons sugar and 1 teaspoon vanilla. Beat until stiff. Garnish with shredded coconut. Bake until golden brown at 350° (15 minutes).
Mix all ingredients well. Spread mix 1/4-inch thick on buttered French bread (loaf may be split in half or sliced). Sprinkle with paprika. Broil until bubbly and serve.
Put beans in pan. Cover with cold water and boil for 25 minutes. Pack in jars. Cover with liquid and seal.
Simmer until thick. Put into jars and seal. Or simmer until slightly thick, then add a thickener and cold pack for 15 minutes.
Cook broccoli in 1 cup salted water until barely tender. Drain thoroughly. Chop finely. Heat butter in a skillet and blend flour, add chicken broth and sour cream gradually. Stir in green onions and cook over low heat, stirring until thick and blended. Beat eggs lightly and stir into hot sauce. Cook 1 minute stirring constantly; blend in cheese until melted. Add broccoli, almonds, and seasonings. Oil a 1 quart ring mold or 8-5 ounce custard cups. Spoon in mixture. Bake at 350 degrees in a hot water bath for about 50 minutes for the ring and 30 minutes for the custard cups or until a knife inserted is clean. Can make ahead and freeze. May be placed in oven frozen, but increase baking time about 30 minutes.
Place meat in 2 1/2-quart casserole. Sprinkle with flour, salt and pepper. Toss to coat meat. Bake uncovered at 400° for 20 minutes.
For dressing: Stir mayo, milk, sugar, garlic powder, salt, pepper and onion all together and refrigerate overnight. (There will be extra dressing). Stir in large bowl, tomatoes, lettuce, bacon and dressing. Add croutons and cheese just before serving.
In large mixing bowl, cream together margarine and oil. Gradually add sugar and eggs (one at a time). In separate bowl, mix flour and baking powder. Alternately add flour mixture with 1 cup of milk to sugar mixture. Add lemon and vanilla extract. Grease and flour two 9-inch loaf pans. Bake at 325° for 105 minutes or until toothpick comes out clean.
Combine soup, chicken, sour cream, chilies and seasonings in a saucepan. Cook over medium heat stirring often until hot. Immediately spoon about 2 tablespoons soup mixture and 1 1/2 tablespoons cheese onto flour tortilla. Roll up tightly and place in greased 9 x 13-inch dish. Spoon remaining soup mixture on top of enchiladas and sprinkle with remaining cheese. Bake at 350° for 20 to 30 minutes.
About 45 minutes before serving, shell and devein shrimp. Rinse with running cold water. Pat shrimp and scallops dry. Slice mushrooms. In a 12-inch skillet over medium heat and in 2 tablespoons butter, cook shrimp and scallops, stirring frequently, until shrimp turn pink and scallops are tender. Remove to a bowl.
Combine the sugar, cooking oil and eggs. Sift together flour, baking powder, cinnamon, salt and soda. Add to combined mixture, 1/2 cup at a time. Mix well. Then add carrots. Pour into 2 greased and floured loaf pans. Bake 1 hour in 350° oven.
Put 2 cups bran into large bowl; pour boiling water over it and let it stand while assembling other ingredients. Mix in shortening. Add remainder of bran with sugar, eggs and buttermilk. Sift flour, soda and salt together. Combine all ingredients. Cover and store in refrigerator overnight. Bake desired amount in greased muffin tins or liners at 400° for 20 minutes. Batter will keep up to 6 weeks in refrigerator.