HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and dry fish fillets and set aside. In heavy saucepan, sprayed with cooking spray, saute onion, celery and green pepper until tender. Add remaining ingredients. Stir to chop up tomatoes and cook until sauce has reduced by approximately 1/3. (Sauce should not be thin and runny, but not quite as thick as a medium white sauce.)
In a Dutch oven, saute broccoli and onion in butter until done. Add soup and Cheez Whiz. Over low heat stir until cheese is melted. Add rice. Bake in 9 x 13-inch dish at 350° for 15 minutes.
Saute onions and garlic. Combine with remaining ingredients and simmer for 15 minutes. Excellent over angel hair pasta.
Combine cranberries, apples and sugar in slow cooker. Place cinnamon and cloves in center of 6-inch square of cheesecloth. Pull up around sides; tie to form pouch. Place in pot. Cover and cook on LOW 4-5 hrs or until cranberries and apples are very soft.
Cream sugar and butter together, beat until light and fluffy, add eggs one at a time, beat well. Add flour, lemon extract and 7 up. Fold batter into well greased and floured flute mold. Bake at 325° for 1 1/2 hours.
Place boiling beef in 5-quart pan and fill 3/4 full with water. Add other ingredients, except macaroni; cook beef until tender. Take meat out and cool. Break into small pieces and return to pan. Boil the macaroni in separate pan to desired tenderness; drain and rinse well. Add to soup broth and heat.
Mix together all ingredients, except margarine. Put into crock-pot and place margarine on top. Cook on high for 2 hours or cook for 3 to 4 hours on low setting.
Cook pasta as package directs; drain. Season chicken with salt and pepper. In skillet, brown chicken in oil over medium-high heat; drain. Stir in garlic; add tomatoes, tomato sauce and olives. Reduce heat; cover and simmer, 10 minutes. Uncover; cook 10 minutes over medium-high heat or until thickened, stirring occasionally. Add green pepper; cook 5 minutes. Just before serving, spoon chicken and sauce over hot pasta. Garnish with chopped cilantro, if desired.
Combine flour, salt and pepper in plastic bag. Add one piece of chicken at a time; shake to coat. In a large skillet, heat 2 tablespoons oil. Brown chicken on all sides. Heat other oil and saute onion, bell pepper and garlic. Stir in tomatoes, bouillon, oregano and bay leaf. Add the chicken pieces and let simmer 20 minutes. Stir occasionally. Discard bay leaf. Serve over spaghetti, tossed with Parmesan cheese.
Cook potatoes in boiling water for 10 to 12 minutes or until tender. Drain. Rinse with cold water. Drain again. In a large mixing bowl, stir together the soup, sour cream, cream cheese and the dry butter flavor mix. Add 1/4 cup of the shredded cheese, 3 tablespoons green onion, skim milk, parsley, garlic salt and pepper. Stir to combine. Stir in the cooked potatoes. Place in 2-quart shallow casserole. Bake, uncovered, at 350° for 30 to 35 minutes. Sprinkle with remaining cheese and onion. Makes 10 servings.
To barbecue, season ribs by rubbing them lightly with salt, black pepper and paprika and cook on grill. You want the smoke to do the cooking. Cook long and slow, 2 hours or so. Heat bacon grease or butter in a large heavy saucepan over medium heat. Brown the onion for 5 minutes. Add in all remaining ingredients. Bring to a boil, then simmer over low heat 20 minutes, uncovered. Baste ribs with sauce the last 15 to 20 minutes of cooking.
Heat oven to 350°. Season chops well with salt; place in 13 x 9 1/2 x 2-inch pan. Top each chop with an onion slice and a lemon slice. Place 1 tablespoon brown sugar and 1 tablespoon catsup on each chop. Cover and bake 1 hour. Uncover and bake until chops are browned.
In a large saucepan, lightly saute the garlic in olive oil. Do not brown. Add shrimp and cook 1 minute. Add sour cream, peas, thyme, salt and pepper and mix thoroughly. When heated through (do not boil), either pour over hot, drained pasta or allow to cool and toss with cool cooked pasta. Serve with a small green salad with herb vinaigrette dressing. Serves 3.
Cream 2 cups sugar and 3/4 cup margarine until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Add combined flour and 2/3 cup cocoa; mix well. Stir in nuts and coconut. Pour into greased and floured 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes or until pick inserted in center comes out clean. Spread Marshmallow Creme over top of cake. Cool. Cream margarine; blend in vanilla. Add combined sugar and cocoa alternately with milk, beating until light and fluffy. Spread over Marshmallow Creme.
Place pork chops in Ziploc bag or in a shallow pan. Poke with fork.
Mix all ingredients except cracker crumbs. Pour into 3 or 4-quart casserole dish. Bake at 350° for 40 minutes. Sprinkle crumbs on top and bake another 5 to 10 minutes. Serves 10 to 12 people.
Boil, peel, devein and chop shrimp. In a bowl, blend cream cheese with onions, celery, lemon juice, parsley, salt, cayenne and mayonnaise. Fold in shrimp. Cover and refrigerate. Serve with crackers or fresh celery and carrot sticks.
Mix melted margarine and all but 1/2 cup of crushed Oreo cookies. Press in bottom of large covered dish. Chill until firm. Combine cream cheese, half whipped topping and sugar. Mix until smooth. Spread over cookie crust. Mix instant pudding and milk until thick and smooth; spread over cream cheese mixture. Spread remainder of whipped topping on top of pudding; sprinkle reserved half cup of cookie crumbs on top. Refrigerate until time to serve.
Saute in butter, chicken, onion and mushrooms. Cook until chicken is done. Add 2 packages of demi-glace, milk and water. Stir and bring to a boil. Turn down to simmer. Boil noodles until done. Drain. Serve sauce over noodles.
Combine beaten eggs, oil and milk. In large bowl, sift together flour, sugar, baking powder, soda, cinnamon and salt. Add egg mixture; mix just until thoroughly combined. Stir in carrot, coconut, cherries, raisins and pecans. Turn into 4 well-greased and floured 16 ounce fruit or vegetable cans. Bake in 350° oven for 45 to 50 minutes. Remove from cans and cool thoroughly. Wrap and refrigerate overnight or until used. Makes 4 small loaves.
Mix all except barley in crock-pot and cook on low about 5 hours; add barley last 1/2 hour of cooking.
Mix stuffing as directed on box. Cut whole breast in half; place 1/2 in baking pan. Add some stuffing on top. Place other half on top. Repeat with rest of chicken breasts. Bake covered 45 minutes or until just browning at 350°.
Take a cup of friendship and a cup of thoughtfulness; cream together with a pinch of powdered tenderness, very lightly beaten. Add a bowl of loyalty, a cup of faith, one of hope and one of charity. Be sure to add a spoonful each of gaiety that sings, the ability to laugh at little things and the sudden tears of heartfelt sympathy. Bake in a good-natured pan and serve repeatedly.
Preheat oven to 425°. In large roasting pan, toss potatoes, onion with chicken, salt, rosemary and pepper. Arrange in the baking pan with the chicken pieces skin-side up; bake uncovered, 1 hour or until potatoes are done and the chicken runs clear juices when pierced with a fork. Baste with pan drippings occasionally during cooking.
Separate crescent dough into two long rectangles. Place in ungreased 13 x 9-inch baking dish. Press over bottom. Brown meat and onion; drain. Stir in 3/4 teaspoon garlic salt and oregano. Spoon meat mixture over dough. Spoon tomato sauce over meat. Sprinkle with cheese.
Preheat oven to 375°. Using electric beater, beat egg whites until stiff. Add sugar, vanilla and food coloring. Beat until peaked. Toss in chips. Drop into greased cookie sheets (use cooking spray). Turn oven off. Leave in oven overnight or for 6 to 7 hours.
Crunch taco chips and put in the bottom of a 9 X 13 glass pan. Set aside. Brown hamburger. Add cream of mushroom soup and taco salsa. Pour over chips and bake at 350° for 20 minutes. Remove from oven, top with cheddar cheese. Bake just until cheese is melted. Serve with lettuce, tomato and sour cream. Extra chips, too!
Put some beans on top of some rice. Some sour cream on it. Salsa. I want to sprinkle the cheese on myself. Okay.
Combine first 3 ingredients in a large mixing bowl; mix well. Press mixture into a lightly greased 13 x 9 x 2-inch baking pan. Bake at 350° for 10 minutes.
Melt butter and cream cheese in saucepan. Stir to mix. Add sealegs and mix. Add remaining ingredients to taste. Pour in small casserole. Sprinkle with paprika and bake at 350° for 30 minutes. Great with saltine crackers.
Scoop dough by the heaping tablespoonfuls onto an ungreased cookie sheet about 2 inches apart. Bake in a 350° oven for 13 to 15 minutes. (Can also make into logs and slice.) Makes a bunch!!
Combine the first 4 ingredients; beat together. Add the apples, flour, cinnamon, soda and nuts. Mix well. Bake at 350° for 1 hour.
In a large mixing bowl, stir brownie mix, Hershey's syrup, Egg Beaters and water together until just moistened. Spray casserole dish with nonfat cooking spray. Bake at 325° for 30 to 35 minutes. Let cool about 10 minutes and spread Braum's fudge lite topping on top. Yields 24. Fat: 0.5 g per serving.
In separate bowls, beat the egg whites and yolks. To the egg yolks, add the sugar and beat well. Add the corn meal, milk and flour. Add the melted butter, beaten egg whites, baking powder and salt. Pour into a greased iron skillet. Bake at 450° in oven until golden and done.
Soak beans overnite in water, enough water to cover beans. Rinse in cold water. Cover beans with water. Cook on top of stove until tender. Put chopped onions in while cooking beans. Add Karo syrup, salt, pepper and bacon, cut in pieces. Bake at 350°. When beans are a nice light brown, take out of oven.
Cook, stirring constantly, until sauce thickens. Add 1 or more hard-cooked eggs, sliced.
Melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and add baking soda and vanilla. Mix well. Pour over popcorn. You may add nuts, if desired. Bake for 1 hour at 250°. Stir every 15 minutes. Enjoy!
Put corn meal into bowl. Put salt, baking powder, buttermilk and flour. Mix well. Put in crackling. Pour into a greased pan. Put into a 450° oven for about 35 minutes or until lightly browned.
Place yeast in warm water. Melt butter and cream with sugar. Add beaten egg, add yeast and then add flour. Mix well. Bake at 350° for 20 minutes in greased muffin pans.
Beat egg whites until stiff peaks form; fold in sweetener. Add cornflakes, coconut, chopped pecans and almond extract. Drop from teaspoon onto greased cookie sheet. Bake at 350° for about 12 minutes. Yield: 4 dozen. Carbohydrate 2.4 g, protein .3 g, fat 1.1 g, calories 24. One cookie = 1/2 fat exchange.
Saute onion in oil and add other ingredients. Simmer 5 to 10 minutes. Place chicken in a large baking dish. Bake at 350° for 30 minutes. Remove and pour barbecue sauce over chicken, brushing each piece well. Bake for approximately 30 more minutes or until well done.
Mix ingredients in a blender until all the sugar has dissolved and the mixture is smooth. A few drops of water can be added to the mixture, if necessary, to make it look like sweetened condensed milk. Store in refrigerator.
Preheat oven to 400° (hot). Grease muffin tins; stir bran cereal and milk together in a bowl. Let stand a minute or two; add egg, oil and honey, and beat well. Stir remaining ingredients together until well mixed. Add to liquid mixture and stir only until mixed. Put into muffin tins. Bake about 20 to 25 minutes or until lightly browned. Makes 12 medium sized muffins.
Cream margarine and sugar. Add eggs, 1 at a time, then vanilla. Mix all dry ingredients together and include chips. Add alternately with milk. Stir in zucchini and nuts. Grease well and flour a 10-inch tube pan or 2 large loaf pans. Bake at 350° for 1 hour.
Put all ingredients together and shake up. Pour over meat overnight. Works best if you have plenty of sauce for amount of meat. Place on oven racks or cheesecloth. Bake on lowest heat. Bake 4 to 8 hours until jerky will crack when bent. Remove from oven. Let cool and dry. Put into jars.
Combine apples, carrots, raisins and walnuts. Blend yogurt with honey and pour over the other ingredients, mixing thoroughly.
Mix cornstarch with water; stir well. Add Jell-O and sugar. Cook until thick. Cool. Place strawberries (whole or sliced) in pie shell. Pour Jell-O mixture over strawberries. Chill. Serve with Cool Whip on top.
Combine cake mix with eggs, oil, sour cream and crushed pineapple. Be sure to use juice. Beat with electric mixer for a full 3 minutes. Pour batter into well-greased 9 x 13-inch pan. (Use this size only.)
Heat milk and butter until scalded. Grease a 1 1/2-quart casserole. Add remaining ingredients to scalded milk and butter and pour into greased casserole dish. Place casserole in pan of very HOT water and bake at 350° for 40 to 50 minutes or until a knife inserted 1-inch from edge comes out clean.
Steep tea bag and cinnamon sticks for 20 minutes in 2 quarts boiling water. Add rest of ingredients to steeped tea. Serve hot on a cold night.
Mix all ingredients in large mixing bowl except chocolate chips. Fold in chips by hand. Spoon into greased and floured Bundt pan. Bake at 350° for 1 hour.
Wash and dry spinach; discard stems and break leaves into a bowl. Add sliced strawberries. Toss with dressing right before serving. Serves 4-6.
For each serving fold a 12 x 16-inch sheet of aluminum foil lengthwise in half. Rum some of the butter on half of the foil. Top with a fish fillet and sprinkle fish with thyme. Add broccoli spears, remaining butter and the wine. Fold foil to cover ingredients. Seal edges tightly. Place on baking sheet and bake at 425° about 15 minutes or until fish flakes easily with a fork.
Drain both cans of string beans and rinse. Let set for 5 minutes. Combine other ingredients with beans. Season to taste. Bake for 20 minutes at 350°.
In large heavy pot, over medium-high heat, brown half the beef at a time in margarine. Return beef to pot. Stir in flour, gradually stir in water, cider and steak sauce. Over high heat, bring to a boil; stir in thyme, pepper and bay leaf. Reduce heat to low; cover and simmer for 2 hours. Add potatoes, carrots, onion and beans. Cover and cook for 30 minutes more or until vegetables are tender. Discard bay leaf before serving.
Cook hen; boil, reserving broth until tender. Debone chicken. Cook cornbread as desired. Use at least 2 eggs in cornbread. Crumble cornbread, crackers and stale bread chunks in large baking pan. Add chicken broth, deboned chicken and 6 boiled eggs. Stir; continue adding broth until desired consistency. Add chopped onion. Salt and pepper to taste. Bake at 350° until brown.
Melt margarine in a 13 x 9-inch pan while preheating oven. Stir in rolled oats, flour, sugar and baking powder until blended. Mixture will be crumbly; reserve 1/2 cup crumbs. Pat remaining mixture in bottom of pan. Spread preserves to within 1/2-inch of edges. Sprinkle on coconut and remaining crumbs. Bake at 350° for 25 minutes or until lightly browned. Cool in pan.
Soften yeast in warm water. Combine sour cream, sugar and salt. Beat in 1 cup flour, yeast and cornmeal. Stir in enough flour to make soft dough. Knead 10 times. Put in greased bowl and brush with butter. Let rise 2 hours.
Combine beef, eggs, milk, onion, bell pepper, saltines, salt and pepper. Mix tomato sauce, basil, oregano, parsley and garlic. Pour 1/2 tomato sauce into meat mixture. Mix well. Mixture will be thin. Pour into meat loaf pan. Bake at 400° for 15 minutes. Reduce heat to 375°; pour remaining sauce over meat and bake 1 1/2 hours.
Dissolve yeast into 1/2 cup warm water. Add sugar and let sit for 10 minutes. Put yeast and all the remaining water into a large bowl. Slowly add the flour and salt, kneading when mixture is too stiff to stir. Add olive oil and keep kneading until the dough is smooth and elastic. Put dough in an oiled bowl and cover.
Combine all ingredients; stir well. Pour mixture into an airtight container. Store at room temperature. Serve over waffles, pancakes or ice cream. Yields 3 cups.
Remove bread crust. Mix cheese, peppers, horseradish and mayo together. Spread cheese mixture on bread. Roll bread around asparagus. Cut in half. Place on baking sheet. Bake until brown, quickly. Serve warm. Makes about 40 small rolls.
Mix ingredients thoroughly. Shape into loaf. Place in shallow baking pan. Bake at 375° for 1 hour. No need for extra salt since enough is in the soup mix. You can cook this in crock-pot, but cook in crock-pot about 3 hours.
Mix together and pour into an uncooked pie shell. Bake at 475° for 5 minutes. Reduce to 425° for 10 minutes more just until a silver knife inserted 1-inch from side of filling comes out clean. The center may look a bit soft but will set later. Serve slightly warm or cold.
Cream together shortening and brown sugar. Beat in egg and vanilla. Add four and salt. Spread dough in two 8x8x2-inch pans. Bake in moderate oven for 15 minutes or until lightly browned. remove from oven, spread immediately with chocolate and sprinkle with nutmeats. Cool. Cut into bars or squares. Makes 32 2-inch sqares.
Preheat oven to 400°. In a bowl combine soup mix and tortilla chips. In a large bag or bowl, combine eggs and water; then add chicken, coating well. Dip chicken into tortilla mixture, coating well. In a casserole dish, arrange chicken and then sprinkle with butter. Bake, uncovered, for 12 minutes or until chicken is done. Makes about 24 chicken strips.
Grate potatoes into colander. Squeeze out juice and drain. In large bowl, combine all ingredients, except oil. Mix well. Heat oil in frypan, 1/8-inch or so (pan hot, not smoking). Drop 2 tablespoons ingredients in hot fat, flatten and fry 2 to 3 minutes on each side until golden brown. Drain well on plate with paper towel. Transfer to ovenproof pan and keep warm in 300° oven until served.
Cake: Preheat oven to 350°. Grease two flan pans and line centers with parchment paper. Prepare spice cake mix according to package directions. Pour 2 1/2 cups batter into each flan pan. Bake for 25 to 30 minutes or until done. Cool in pan for 10 minutes. Loosen cake from edges of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper.
Mix zucchini, onion and Bisquick. Mix eggs, oil, cheese, salt and pepper. Combine the two mixtures. Add milk; pour into buttered 9 x 13-inch dish. Bake at 350° for 30 to 45 minutes. Serve warm.
Brown ground meat and onion in oil. Add cans of spaghetti sauce and salt. Blend. Cook noodles and drain.
Melt Milky Way bars, margarine and pecans over low heat. Let cool. Mix sugar, buttermilk, soda, eggs, flour and vanilla. Beat 2 minutes. Fold in candy mix. Bake at 350° for 30 minutes. Frost with Cream Cheese Frosting.
Mix and bake at 300° for 1 1/2 to 2 hours. Serves 8 to 10.
Mix first 3 ingredients very well and press in bottom of 13 x 9-inch pan. Now, mix chocolate chips, coconut, pecans, Eagle Brand milk and vanilla. Spread this mixture over the cake mixture. Bake 28 minutes in a 350° oven.
Mix the Abbits Cajun meal, black pepper and seasoned pepper. Cover oysters with mixture. Deep fry for 2 to 3 minutes, until done. Before serving, sprinkle red pepper over the oysters. Pepper quantities can be adjusted to suit taste. This dish is only for people who like hot food!
Dissolve one package cherry flavored gelatin in 1 cup boiling water. Stir in one can frozen lemonade or pineapple-orange juice concentrate. Add 3 cups cold water and 1 quart bottle cranberry juice chilled. In a large punch bowl, place 2 trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in one quart of chilled ginger ale. Fruit flavored sherbet may be added, if desired. Makes about 25 servings.
Over medium heat, brown veal (3 minutes per side) after you have coated it with spices. Remove veal from skillet. Add mushrooms; saute for 3 minutes. Mix cornstarch and broth in bowl; stir with wire whisk. Add this to mushrooms. Add wine and cook 2 to 3 minutes until thickened and bubbling. Pour over veal that you have kept warm. Serves 4.
Grease a 13 x 9-inch baking pan lightly with butter. Dump the entire can of pineapple chunks including juice into pan and spread evenly on the bottom. Dump the bag of shredded coconut on top of pineapple and spread evenly. Dump the entire package of dry yellow cake mix on top of coconut. Smooth evenly with a spatula. Cover the entire surface with 1/2 pound butter, cut into thin squares. Do not mix! Place pan in a preheated 350° oven for 45 to 50 minutes (until top is lightly browned). Remove from oven, cool and cut into serving size squares.
Fry bacon until crisp. Remove bacon from drippings. Add sugar and vinegar to drippings and green beans. Simmer 25 minutes. Crumble bacon and sprinkle over top of beans. Serve.
Mix and beat first 4 ingredients, then add raisins, coconut, and nuts. Mix well and pour in pie crust. Bake 350° for 45 or 50 minutes.
Combine all ingredients in a large mixing bowl. Heat 3 tablespoons oil in an iron skillet. Pour batter into skillet and bake in a 375° oven for 45 minutes or until done. Cool for 10 minutes in pan, then turn out onto a plate. Cut into wedges and serve with butter.
Beat with electric mixer, potatoes, margarine, sugar and salt until mixture is smooth. Remove any strings from the potatoes from the mixer beaters. Add eggs, then milk and vanilla. Beat 3 or 4 minutes at medium speed. Pour into pie shell. Bake at 350° for 1 hour or until firm.
Mix all ingredients together and sprinkle 1/4 cup brown sugar and 1/2 cup flake coconut on top. Bake in a long pan 45 minutes at 350°.
Melt margarine; put in 9 x 13-inch baking dish. Add bread. Put ham, then asparagus. Add Swiss cheese.
Sprinkle marshmallows in Pam sprayed 9 x 13 dish. Prepare cake according to directions on box. Pour batter over marshmallows. Spoon pie filling on top. Bake at 350° for 1 hour. Let cool. Frost with whipped topping. Store in fridge.
Fry bacon, meat, onion and pepper together until meat is done. Add other ingredients and simmer.
Combine coconut and panko. De-vein and butterfly prawns leaving tails on. Roll in flour then dip in buttermilk. Roll in panko mix until well coated. Deep fry until golden brown.
Combine all ingredients and mix well. Place in refrigerator to chill before serving. Ideal for boiled shrimp.
Mix onions, soup and cheese well. Place in casserole dish, sprinkle top with more grated cheese and cover with crushed chips. Bake at 350° for approximately 10 to 15 minutes or until bubbly.
Set 1 gallon of water to boil. Just as it begins to boil, heat olive oil in heavy skillet until a bit of bread dropped into it browns at once. Add tomatoes to the olive oil and simmer briefly to combine. Add parsley, basil, garlic, salt and pepper. Cook gently just until herbs go limp. Remove from flame. By now, water will be at full boil; toss in pasta and cook for 2 minutes. Drain, then toss with 2 tablespoons of sauce. Serve on a round platter topped with rest of sauce and fresh basil leaves. Pass Romano cheese. Serves 4 as a first course. Double recipe for a light main course.
Mix together the first 3 ingredients. (Some prefer the noodles uncooked.) Mix together the next 5 ingredients. Toast the sesame seed and almonds 4 or 5 minutes at 350° and add to the last mixture and pour over the cabbage and noodles.
Scrub potatoes and boil until cooked. Peel. Meanwhile, boil carrots until tender. Mash carrots and potatoes together with butter or margarine, sour cream and salt and pepper to taste.
Preheat broiler. In a large bowl combine turkey and 1/4 cup salsa. Shape into 4 (1/2 inch thick) patties. Place on rack in broiler pan. Broil patties 8 to 10 minutes (turning once) or until there is no pink in center.
Mix all ingredients. Bake in greased quiche pan for 1 hour at 350°.
Cream butter; add cheese, flour, salt and pepper and mix until blended. Shape dough into two 6-inch rolls. Wrap in wax paper; chill for 2 hours. Unwrap and cut into 1/4-inch slices; place cut side down on ungreased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Top each wafer with a pecan half. Sprinkle with paprika. Let cool on wire rack. Yields about 4 dozen.