HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 7 ingredients; set aside. Whisk together egg white and milk. Dip fillets in milk mixture, then in dry mixture. Place on foil lined baking sheet that has been sprayed with Pam. A few sesame seed can be sprinkled on the fish fillets before spraying, if desired. Bake at 350° for 30 minutes or until fish flakes easily when tested with fork.
Heat oven to 425°. Have pie crust ready. Mix flour, sugar, nutmeg, cinnamon and salt. Stir in apples. Turn into pie crust. Dot with butter. Cover with top crust that has slits cut in it. Seal. Cover edge with 3-inch strips aluminum foil. Remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
Heat oil in wok or large skillet. Lightly stir-fry vegetables. Add in order. Add kidney beans and heat through. Season to taste with salt and oregano. Top vegetables with cheeses. Cover to allow cheese to melt. Serve from wok immediately
Mix together equal amounts (depending on how much dip you want to serve). Add canned crab meat and/or canned small shrimp. Chill dip until serving time over block of cream cheese.
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium heat. Add beef; saute 6 minutes until brown and remove. Add onions and mushrooms. Saute 6 minutes. Add garlic and simmer 1 minute. Pour off fat. Return beef to pot and stir in tomato paste and broth. Add enough water to just cover and bring to boil. Reduce heat and simmer 1 1/4 hours and skim off foam.
Roll chicken in tortillas and place in casserole pan. Mix soup with onion and peppers until well mixed. Add sour cream until blended. Place 1/2 soup mixture over tortillas, then 1/2 cheese. Bake at 400° until bubbly (about 20 minutes). Put the rest of the soup mixture on top, then the rest of the cheese. Bake until the cheese melts.
Melt butter in large heavy iron pot. Blend flour and stir over medium-low heat until roux is dark brown. Add onions, celery, green peppers and garlic. Cook until tender, 2 to 3 minutes. Stir in remaining ingredients except rice. Simmer 20 minutes. Serve over rice.
Combine pineapple juice, cranberry juice and water in a large percolator. Into the percolator basket, place the cloves, brown sugar and smashed cinnamon sticks. Put lid on percolator and start heating. Allow at least 1 minute per cup for percolating time.
Wash and peel peaches. Put cloves and cinnamon loosely in clean, white cloth and tie top tightly. Cook together spices, sugar and vinegar for 10 minutes. Add peaches. Cook slowly until tender, but not broken. Remove from stove. Let stand overnight.
Mix all ingredients together. Marinate in refrigerator overnight. Good with fish. Will keep a week or more in refrigerator.
Roll one can of rolls to flatten in 9 x 13-inch pan. Bake for 4 minutes in 350° oven. Spread sausage over bottom, then cheese, then beaten eggs. Flatten other can of rolls and put on top of cheese. Bake in 350° oven until brown.
Preheat oven to 400°. Combine all ingredients, except the cinnamon sugar, in a medium mixing bowl. Stir only until moistened completely. Do not overbeat. There will still be small lumps in the batter. Spoon batter into greased muffin pans. Fill each cup 2/3 full. Bake 15 minutes or until golden brown. Yields 24 muffins.
Dilute chicken soup with milk in large mixing bowl. Add mayonnaise, chicken, rice, onion flakes, diced celery, slivered almonds and lemon juice. Pour into casserole dish. Top with grated cheese and buttered corn flake crumbs. Bake at 350° for 30 to 40 minutes. Recipe may be doubled for larger casserole.
Cut hearts of palm into 3/4-inch lengths and set with a cup end up on a small tray. Mix mayonnaise, dill and lemon juice. On top of each palm piece, place an equal amount of dill mayonnaise. Set 1 shrimp and 1 tiny dill sprig on top of each palm piece. Serve or cover and chill until the next day.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. Measure all ingredients into mixer bowl. Beat 1/2 minute at medium speed or until ingredients are mixed. Scrape sides of bowl constantly. Bake 55 to 65 minutes.
Beat together cake mix, eggs, oil, water, pudding mix and sour cream. Blend well. Add nuts, vanilla and chocolate chips and stir by hand. Pour into greased 10-inch tube pan. Bake at 350° for 1 hour. Cool slightly; remove from pan. Cover with icing.
Pour thickened juice onto fruit in baking dish. May be made a day ahead. Refrigerate.	Bake at 325° for about 30 minutes. Can reheat.
Mix sour cream, spinach and mayonnaise. Add soup mix, then rest of ingredients. Chill a few hours. Carve out bread, cubing carved bread when ready to serve.
Preheat oven to 350°. Place chicken in a shallow baking dish. In a small pan, melt butter; whisk in the honey, Dijon mustard, salt and curry. Pour mixture over chicken and bake in a preheated 350° oven for 1 1/4 to 1 1/2 hours. Baste every 20 minutes. Serve with rice.
Cook squash in salted water until tender; drain. Mix squash and sugar. Add well beaten egg yolks, buttermilk and lemon extract; beat well. Beat egg whites until stiff. Fold into squash mixture. Pour into pie shells. Sprinkle top with nutmeg. Bake for about 40 minutes at 350°, or until tests done.
Peel eggplant and cut into 1/2-inch slices. Beat egg. Dip in slices coated with bread crumbs, drizzling a little oil on each slice. Line cookie sheet with foil and spray with Pam. Bake slices on cookie sheet and bake in preheated oven at 350° until golden brown (approximately 20 minutes). When finished baking, stack slices in shallow dish. Alternate spaghetti sauce and Mozzarella cheese between slices. Then bake until cheese is melted. Enjoy!
In a bowl, combine the oil, lemon juice, soy sauce, garlic honey and seasonings; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3 to 4 hours. Cover and refrigerate remaining marinade.
Brown hamburger and bacon. Cook noodles. In 9 x 13-inch pan, put in layers. First noodles, then hamburger mixture, then corn. Repeat layers. Cover with tomato soup mixed with some water or milk and sprinkle with crushed potato chips. Bake at 350° for 30 to 40 minutes.
Saute onion and mushrooms in olive oil until soft; remove from pan. Flour chicken lightly and brown on both sides in same pan. Add remaining ingredients to pan and cook until chicken is tender. Serve over vermicelli.
Boil the squash and onion in water until tender. Drain; then add the soup, eggs and corn bread. Last, blend in the melted butter. Pour into a glass pan that has been sprayed with Pam. Bake at 400° until firm.
Cook rice. Chop broccoli and chicken and mix together. Heat soups and Cheez Whiz. Pour over chicken mixture. Bake at 400° for 20 to 30 minutes, until cheese is bubbly.
Cream the shortening and sugar. Beat in eggs, molasses, spices and baking soda. Add flour. Chill dough. Roll dough in balls. Dip in sugar and place 2 inches apart on lightly greased cookie sheet. Bake 6 to 8 minutes at 375°. Makes 6 to 7 dozen.
Combine berries, sugar, tapioca, water and butter and let stand while making crust. Sift flour, 2 teaspoons sugar, baking powder and salt together. Cut in shortening. Add milk all at once. Roll out, cut into 8 (2 1/2-inch) rounds and sprinkle each with sugar. Add lemon extract to berries and pour into baking dish. Place rounds over berries and bake at 425° for 30 minutes.
Turn all but egg whites and noodles into blender. Whirl until smooth, then drain noodles and fold into mixture. Beat egg whites until stiff. Fold into batter and turn into buttered glass baking dish, 8 x 8 x 2-inch. Cover with plastic wrap. Refrigerate overnight.
Combine kraut, onion and peppers. Mix vinegar, oil, sugar and water. Pour over kraut. Let stand overnight in refrigerator.
Preheat oven to 350°. Grease 2 loaf pans. Mix dry ingredients in bowl; beat eggs. Add with rest of ingredients; mix well into batter. Bake 1 hour and 20 minutes or until done. Use toothpick test.
Cream oleo; add sugar. Beat in eggs, one at a time. Sift dry ingredients; add alternately with buttermilk. Add vanilla, bananas and nuts. Bake in 2 large loaf pans at 350°.
Combine ingredients. Pour into a greased 1 1/2 to 2-quart baking dish (8 x 12-inch). Bake at 350° for 35 to 40 minutes.
Stew chicken breasts or whole chicken (whatever you need) in salt water until it can be pulled away from the bones. (Save 2 cups of broth from chicken.) In saucepan, melt butter; add onion and celery and saute in bottom of baking dish. Put in chicken (without bones) and sprinkle with sage. Add cream of chicken soup. Add butter, onion and celery. Top with dressing mix. Pour broth over dressing mix to moisten dressing mix. Bake in a 350° oven for 45 minutes.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mix, chips and cheese in a 2-quart dish. Repeat layers. Bake 20 minutes. Top with lettuce, tomatoes and sour cream. Makes 6 servings.
Brown ground meat with onion and garlic. Drain. Add all canned vegetables. Add dry Hidden Valley mix and taco mix. Simmer for 1 hour. Serve over Fritos and top with grated cheese.
Sift together the flour, soda and salt. Combine sugar, cinnamon, apples and walnuts. Beat together the eggs, oil and vanilla. Mix all together and pour into greased and floured pans. Bake 1 hour at 350°. Cool and frost with lemon-butter frosting or garnish with Cool Whip.
Mix eggs, bananas, Crisco and sugar in a blender. Pour into a bowl and add dry ingredients. Mix well.
Beat 4 minutes. Pour into well-greased Bundt pan. Bake at 350° for 50 to 55 minutes. Cool in pan 15 minutes.
Blend all ingredients. Roll into 1-inch balls. Press out onto ungreased cookie sheet and bake for 10 to 12 minutes at 350°.
Heat oven to 425°. Grease a square baking dish. Heat butter in saucepan. Stir in 2 tablespoons Bisquick, salt and pepper until smooth. Stir in 4 cups milk slowly. Cook, stirring constantly, until thickens. Add cheese, eggs and broccoli. Spread in baking dish.
Cream together sugar, milk, butter, coconut, pecans, vanilla, eggs and vanilla wafers. Mix well. Line bottom of pan with Reynolds Wrap. Grease pan with butter, then sprinkle with flour in pan lightly. Bake at 325° for 1 1/2 hours. When cake is done, leave in pan for 4 to 5 minutes before taking out.
Preheat oven to 350°. Grease a 10 to 11-inch pizza pan. Prepare brownie mix according to directions. Bake for 20 to 25 minutes or until brownie begins to pull away from edge of pan. Remove from oven and sprinkle with peanut butter cups and marshmallows. Return to oven and bake 5 minutes or until marshmallows begin to puff. Remove from oven and add M&M's. Makes 16 slices.
Melt butter in large heavy saucepan. Add onions, celery and bell peppers. Cook 10 minutes until clear. Add flour; blend in well. Cover and cook 15 minutes, stirring occasionally. Add parsley and crawfish tails. Cover and cook 20 minutes, stirring often. Add creams, wine, cheese, jalapenos and garlic. Mix well. Add salt and pepper to taste. Cook covered on low heat 20 minutes, stirring occasionally.
In a 5 gallon stone churn or larger, put 3 gallons water and 3 cups lime (hydrated). Stir. Slice cucumbers 1/4-inch thick. Put in the lime water. Let set 24 hours and wash through 3 waters and cover with water and let stand overnight.
Mix all this together. Put in greased crock-pot. Cook 1 to 1 1/2 hours on high or 3 to 4 hours on low.
Melt white chocolate in microwave. Stir every 2 minutes until melted. Beat in peanut butter. Pour onto cookie sheet (wax papered). Melt chips, drizzle over mixture and swirl with knife. Chill and cut.
Line 9 x 12-inch pan with wax paper. Melt in microwave: morsels and peanut butter about 4 minutes; check and stir about every minute until melted. In large bowl, mix mixture and Rice Krispies. Pour in 9 x 12-inch pan. Refrigerate until hard. Cut into squares.
Dissolve gelatin in boiling water. Add ice cream and stir until melted. Add cherries, pineapple and pecans. Place in 2-quart mold and refrigerate. Yields 8 to 10 servings.
About 30 minutes before serving, preheat oven to 400°. Lightly grease large cookie sheet. Into medium bowl, measure flour, baking powder and salt with fork; stir in olive or salad oil and 1/3 cup water until well blended.
Peel and slice apples; put in pie crust. Pour flour mixture (first 4 ingredients) over apples. Sprinkle cinnamon mixture on top. Bake at 400° for 40 minutes.
In large bowl, combine bread and sugar; set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. Stir in all remaining ingredients, except cream. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 45 to 50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream.
Melt margarine, all but 1 tablespoon, in a 9 x 13-inch pan. Toss spaghetti in pan. Saute onion in 1 tablespoon of margarine. Pour pizza sauce over spaghetti and mix. Top with half of Swiss cheese, half of pepperoni and half of Mozzarella. Add mushrooms, onion and spices. Repeat cheese and meat layers. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes.
Spread half of cherry pie filling in the pie shell. Bake at 425° for 10 to 15 minutes. Remove from oven and reduce temperature to 350°. Combine cream cheese, sugar, eggs and vanilla. Beat until smooth. Pour over hot pie filling. Bake 25 minutes.
Mix all ingredients together well. Spoon into greased 1-quart casserole. Place marshmallows on top. Bake at 350° for 30 minutes.
Drain fruit, reserving 1 cup of juice. Combine with pudding mix. Cook until clear; cool. Add fruit. While preparing, I rinse banana chunks with lemon juice to keep them from turning dark.
Combine Crisco, flour and salt, mixing with a fork or pastry blender until the mixture forms coarse crumbs, making sure that the shortening is distributed evenly. Add the water, one tablespoon at a time, tossing quickly with a fork. When mixture is still crumbly but moist enough to hold together with slight pressure, stop tossing. Flatten into a disk and roll out to desired size on lightly floured board or pastry sheet. Transfer rolled pastry dough to pie pan.
Cream the butter, sugar and cream cheese until well blended. Add eggs (one at a time) until mixed. Add vanilla. Slowly add flour; mix. Pour into a greased and floured tube pan; bake at 300° for 1 3/4 hours, or until golden brown. Serve plain, or frost lightly with butter frosting.
Preheat oven to 350°. Spray a 9X13 inch baking dish.
In a medium saucepan, combine apples, 1 1/2 cups water and lemon juice. Bring to boiling. Reduce heat, cover and simmer for 5 minutes. Remove from heat. Let stand 10 minutes and stir in vanilla. In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, baking powder and salt. Cut in margarine with pastry blender until crumbly. Stir in 1/2 cup water until just combined.
Brown ground beef in a large skillet and drain off excess grease. Microwave chopped onions until tender, about 4 to 5 minutes. Add catsup to browned ground beef first, then add remaining ingredients. Simmer for 20 minutes, stirring occasionally. Serve on hamburger buns.
Preheat oven to 350°. Combine seasoning salt and flour. Alternate pork and veal on wooden skewer. Dredge in seasoned flour. Dip in egg and milk and pepper, and coat with cracker crumbs. Fry in oil with half the onions. Put in 9 x 9 x 2-inch pan. Add 1/4-inch water; cover with 1/2 diced onions. Cover with foil and bake 1 hour. Uncover foil and bake 10 minutes more.
Heat juice of fruit and dissolve Jello, add cold Cokes. When slightly jelled, add cherries, pineapple and pecans. Stir and chill.
Melt butter in 9 x 13-inch pan. Beat eggs in large bowl. Add flour, salt and baking powder; blend together. Pour in chilies and cheeses. Pour melted butter from 9 x 13-inch pan (leaving pan coated), into egg mixture. Mix and pour into 9 x 13-inch pan. Bake at 400° for 15 minutes. Reduce to 350° for 30 minutes more. Do not overcook.
Combine cranberries and water in saucepan. Boil gently until skins pop open. Strain through cheesecloth. Return to heat. Add sugar and boil. Chill.
Wash cranberries and drain. Combine sugar and cinnamon in a large bowl. Add cranberries, stirring well. Place cranberry mixture in a 9-inch square pan. Cover and bake at 350° for 45 minutes. Add marmalade, walnuts and lemon juice; stir well and cool. To store, refrigerate in a tightly covered container. Serve hot or cold. Yields 5 cups.
Brown hamburger meat and chopped onion. Drain well. Add tomato sauce, paste and water. Add oregano, garlic powder, salt and pepper. Simmer 25 to 30 minutes. Cook spaghetti according to directions on package. Serve sauce on top or mix all together. May sprinkle Parmesan cheese on top, if desired.
Brown roast on all sides; place in microwave pressure cooker. Combine all remaining ingredients, except cornstarch, and pour over meat. Cover and add red weight. Microwave on High for 35 minutes. Allow pressure indicating stem to drop, then remove roast. Skim fat. Dissolve cornstarch in small amount of liquid (wine or water), then add to juices in cooker. Cook, uncovered, for 2 to 3 minutes to thicken. To serve, slice roast and pour sauce over.
Combine milk, 1 cup melted butter and 1/2 cup water in a small saucepan. Place over low heat just until lukewarm. Combine flour, 1/4 cup sugar, salt and yeast in a large mixing bowl; stir in warm milk mixture and eggs, mixing well. Add lemon and orange rind, raisins, fruit and nuts; mix well. Cover dough and refrigerate overnight.
Mix well and refrigerate. Next morning take out and knead 5 minutes and return to refrigerator. Repeat next 2 days. On 4th day, shape into rolls, not over 2 inches across. Place on rack with pan underneath to catch drippings. Bake at 200° in oven for 5 hours, turning them at 2 1/2 hours.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Mix flour, soda, baking powder, salt and cinnamon in bowl. Add flour mixture to first mixture and blend. Bakes in 2 greased 9 x 5-inch loaf pans at 350° for 1 hour or bake in a Bundt pan sprayed with Pam in microwave for 14 to 16 minutes on high.
Melt candy bars and 1 stick butter on top of double boiler; set aside. Add soda to buttermilk. Cream sugar and remaining butter until thoroughly blended. Alternately add eggs, flour and buttermilk. Stir into melted candy bars and butter. Add pecans. Pour into tube pan and bake 1 hour and 10 minutes in a 325° oven.
Mix as you would any cake. Bake in tube pan 1 1/2 hours. This cake is good.
Mix all together and then pour into a flat container which has the bottom covered with graham cracker crust (see directions for crust on the cracker box). Save some of the crumbs to sprinkle over top of filling. Then add broken nut meats and some of the cherries as a top garnish. Place in freezer for several hours. Remove half hour before serving.
Saute vegetables in butter. Add broth; simmer 20 minutes. Add potato soup and cheese. Just before serving in bun, add sour cream.
Mix all ingredients together and beat 4 minutes on medium. Bake at 350° for 1 hour and 15 minutes.
Put tomatoes, corn and greens in large pot and simmer. Add beans and onions, if desired. Stew 10 minutes.
In an electric mixer, mix all of the ingredients except the flour and sesame seed together. Add the flour. Be sure not to overmix at this point, you only want to mix it until it holds together. Roll dough into walnut size balls and then roll in the sesame seed. Place on a cookie sheet about 2-inches apart. Bake at 350° for 15 minutes until cookies have irregular cracks on the surface.
Combine custard mix and sugar. Blend in 1 cup milk. Cook and stir over medium heat until mix comes to boil. Stir in remaining 2 cups milk.
Fry hamburger; drain. Add onion, pizza sauce, mushrooms and spices. Layer in a casserole dish (2-quart). Do 2 layers.
Brown crumbled sausage and drain off fat. Return to pan and add cheeses; warm thoroughly. It's ready to serve.
Peel, devein and butterfly shrimp, leaving tail attached. Dredge shrimp in flour. Shake off excess and dip in beaten eggs. Heat butter in large skillet. (Iron skillet may darken shrimp.) Saute shrimp until golden on both sides. Sprinkle with salt and pepper to taste.
Thoroughly cook chicken breasts and thinly slice; set aside. Cook Chinese noodles according to package instructions. In a small non-reactive bowl, whisk together rice wine vinegar, miso and sesame oil until well combined. Set aside. In a medium size bowl, combine chicken, noodles, tomatoes, green beans, arugula or other salad greens and cilantro. Drizzle miso vinaigrette over salad and toss until evenly coated. Taste and adjust seasoning. If using papayas, place half a papaya on each of 4 plates. Divide salad evenly among papaya halves or serve in cool Asian style bowls if you prefer.
Mix chicken, seasonings and soup together. Put spaghetti in baking dish and add mixture. Put cheese on top. Bake at 350° for 30 minutes.
Mix strawberries with Equal to desired sweetness. Top angel food cake with strawberries. Add 1/2 tablespoon whipped topping.
Let milk and sugar come to a boil. Add cornstarch and 1/2 ground coconut. After it has boiled, add egg whites, well beaten. Put in 3 baked crusts. Top with remaining ground coconut.
In a greased casserole dump all ingredients; stir. Bake at 350° for 20 to 30 minutes. Serves 3 to 4.
Mix until creamy the sour cream and cream cheese. Add confectioners sugar and mix good.
To soften tortillas, stack and wrap in foil. Heat in a 350° oven for 10 minutes. Meanwhile in a medium saucepan, cook the onion in water until tender. Do not drain. Stir in the refried beans and green chilies; cook and stir until heated through. Spoon about 1/3 cup of the bean mixture onto each tortilla. Sprinkle about 3 tablespoons of the Monterey Jack cheese on top of the bean mixture; roll up tortilla. Place on a foil-lined baking sheet. Bake loosely covered in a 350° oven for about 10 minutes or until heated through.
In a saucepan over low heat, stir sugar, salt, nutmeg, shortening and milk until shortening is melted. Cool. Add eggs and yeast dissolved in water. Add flour and beat. Add flour as needed. Let rise to double. Knead and roll to 1/2-inch thickness. Cut and place on greased cookie sheets and let rise again. Bake at 450° for about 10 minutes. Finish as desired.
Combine all ingredients and heat until margarine and sugar melt. I make this ahead of time, refrigerate and use as needed. Good with chicken or pork.
Cream butter, shortening and sugars until light and fluffy. Add eggs one at a time. Combine baking powder, flour and salt and add to mix alternately with milk. Add vanilla and chopped nuts. Bake 1 1/2 hours at 350°.
For presentation, put chips between the two halves of the Hero. Put mangos on a lettuce leaf. The Hero is so filling no dessert is needed.
Cream butter and sugar. Add eggs and beat well. Add flour and vanilla; beat well. Spread evenly into a greased jelly roll pan. Score the top lightly with a knife to make squares. Place 1 tablespoon pie filling in center of each square. Sprinkle with powdered sugar while warm. Bake at 350° for 35 to 40 minutes.
Use a vegetable spray to lightly grease cookie sheet. Cream peanut butter in a small bowl. Add cake mix and water. Beat at low speed until mixture is thoroughly blended. Mixture will be large, moist crumbs. Form into 30 balls.
Combine eggs, sugar and salt. Beat until light and fluffy. Add alternately to the mixture the hot milk, flour and baking powder. Add vanilla. Bake at 350° in a 9 x 13-inch greased lined pan for 35 to 40 minutes until center springs back.