HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place each fillet on aluminum foil square about 12 x 12-inch. Squeeze few drops of lemon juice on fish. Add pepper and other desired seasonings. Butter pat (optional). Fold foil so no juice leaks out. Place each foil wrapped fillet on baking sheet. Bake for 1/2 hour at 350°.
Mix ground meat, 1/2 cup milk and 2 slices of bread. Add to meat 1/2 teaspoon soy sauce, 1/4 teaspoon garlic salt; mix well. Shape into small balls. Place in casserole dish. Cover in barbecue sauce. Cook for 45 minutes at 375°.
Mix together; then divide equally in 3 portions and freeze. When ready to serve, add 1 (2 liter) bottle of Sprite or 7-Up to each portion; stir.
Sift dry ingredients. Combine egg, milk and shortening. Make well in dry ingredients. Add liquid all at once; stir until mixed. Add apples. Fill greased muffin pans 2/3 full. Bake at 400° for 25 minutes. Makes 12.
Cream butter, peanut butter, sugar and eggs. Add all ingredients with soda, baking powder and flour last. Drop on cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix sugar, milk and margarine in heavy saucepan. Bring to a boil and cook 5 min., stirring constantly. remove from heat, stir in vanilla, chocolate chips, marshmallow cream and pecans. Spread in cake pan. Let set over night. Cut into squares.
Combine shortening, salt, vanilla and lemon extract. Add sugar gradually and cream until light. Add beaten egg yolks. Sift flour and baking powder and add alternately with milk. Spread batter in greased wax paper lined 9 x 12-inch pan.
In large bowl, put water and sprinkle with yeast. Add 1 teaspoon sugar. Stir until dissolved and let stand 5 minutes. By electric mixer, beat in cake mix, egg, oil, salt and 1 cup flour. Stir in rest of flour by hand. It will be sticky. Cover and let rise until double. Stir down and let rise again. Stir down and divide in half. Roll out on a lightly floured surface until about 12 x 18-inches. Brush with 1/2 of the butter and sprinkle with sugar and cinnamon mixture. Roll up and slice. Place cut side down on a greased cookie sheet. Repeat with second half. Cover and let rise until double. Bake in a 350° oven until light brown (20 minutes).
Mix first 6 ingredients. Brown hamburger and onion. Place cheese over hamburger, onion and jalapenos. Pour 1/2 meal mixture into deep skillet. Then put hamburger mixture on top of meal mixture. Layer cheese on top. Pour the rest of meal mixture into skillet. Bake at 375° for 35 to 40 minutes.
Cook broccoli until tender and then press out all excess moisture. In a large mixing bowl, combine sour cream, mayonnaise, lemon juice and salt. Mix in green onions, parsley, chopped eggs and broccoli. Chill several hours and garnish with fresh parsley. Serve with chips, crackers or sliced French bread (baguettes).
Mix and beat all ingredients together. Shape into croquettes. Dip in slightly beaten egg yolks and then crumbs. Fry until brown. Drain and serve when hot.
Cream the sugar and Crisco. Add eggs, one at a time. Beat well. Add flour and alternate with buttermilk. Add lemon extract. Bake at 350° for 1 hour. Test with straw at 50 minutes.
Soften cream cheese and mix with onion, salt, Blue cheese and milk. Form into a ball and refrigerate for 1 to 2 hours. Roll in chopped nuts. Serve with crackers.
Combine all ingredients. Beat thoroughly until smooth, about 5 minutes. Turn into two greased and floured 9-inch cake pans or use a 9 x 12-inch pan. Bake at 350° for 25 to 30 minutes.
Saute onions and celery in margarine. Cook spaghetti and drain. Mix all ingredients together and spread over spaghetti in casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Place butter or margarine in bowl and melt in microwave, or soften at room temperature. Cream together the butter and sugar with an electric mixer for 2 minutes on high speed. Add eggs, one at a time, beating well after each one. Add dry ingredients (except powdered sugar) and mix. Drain pineapple and add to the ingredients and stir with a spoon until blended. Pour batter into 9 x 13-inch pan, greased with shortening, and bake 30 to 35 minutes at 350°. Cool and cut into 24 bars. Sprinkle with powdered sugar.
In skillet brown meat. Drain. Turn beef, simmer. Add all remaining ingredients and stir to blend. Cover and cook 7 to 9 hours. Skim excess fat. Makes 6 to 8 servings.
In a large saucepan, combine cauliflower and 1/2 cup of water. Cover and cook about 5 minutes or until tender; do not drain. Cut up large pieces. Mash all of the cauliflower slightly. Stir in the condensed potato soup or green pea soup. Stir in milk and Swiss cheese. Cook and stir until cheese is melted and soup is heated through. Makes 6 servings.
Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream, lemon juice and vanilla. Fold in whipped topping, blending well. Spoon 1/4 of the mixture into pie shell. Arrange whole strawberries on cheese mixture. Carefully spoon remaining cheese mixture over berries. Chill at least 4 hours.
Melt butter in 3-quart saucepan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Mix in flour and curry powder and cook until bubbly, about 2 minutes. Remove from heat and gradually stir in broth. Add pumpkin, brown sugar, salt, pepper and nutmeg. Cook over medium heat, stirring constantly, until thickened. Blend in milk and continue cooking until warmed through; do not boil. Ladle into bowls. Sprinkle with chives or parsley. Garnish with yogurt. Serve immediately.
Mix ingredients. Serve with carrots, cauliflower, celery, sliced cucumber, zucchini or any raw vegetables that you like.
Heat broth; dissolve gelatin, then cool. Add all other ingredients. Mold in refrigerator. Can be made a day or two ahead.
Dissolve yeast in warm water and add sugar. Beat egg, salt and honey together, add yeast and flour; mix. Turn out onto floured board, knead well. Place into well-greased bowl, let rise in a warm place until doubled in size. Then roll dough out onto floured board; cut into rolls. Place on greased cookie sheet. Let rise 1 hour. Bake at 400° until golden brown.
In a 4-quart pan, cover peeled, diced potatoes and chopped onions with water. Cook until potatoes are done (approximately 20 minutes). Drain water thoroughly. Add butter or oleo, sour cream and shredded cheese. Cover and, when softened, blend with potatoes. Add milk, if necessary, to reduce stiffness. Add green peas and salt and pepper to taste. Place in buttered 8 x 8 x 1 1/2-inch baking dish. Garnish with paprika and 6 to 8 dollops of butter or oleo. Bake in a preheated 350° oven for 20 minutes.
Cook pasta according to package directions. Drain. In a large skillet, melt margarine. Add meat, carrots and seasonings. Cook until thoroughly heated. Combine meat mixture with hot pasta. Blend well. Serves 4.
Mix flour, sugar and cinnamon. Cut in 1/4 cup butter until crumbly. Bake at 350° for 35 to 40 minutes. Use 8-inch square pan, greased.
In skillet, brown meat; drain fat. Add chillies. In small bowl, combine sour cream and taco seasoning. In 8-inch spring-form pan or on large plate, spread beans. Top with meat mixture, sour cream and avocado dip. Cover. Chill. Garnish and serve with tortilla chips.
Cream butter and sugar. Add eggs and molasses. Mix well. Add soda to buttermilk. Mix dry ingredients together; add alternately with milk to batter. Bake 1/2-inch layers in 9-inch round pan at 350° for 12 minutes. Spread filling between layers and on top of cake.
Combine beef, bread crumbs, onion, Worcestershire sauce, egg, salt and pepper. Shape into small balls. Brown in skillet in margarine. Remove meatballs from skillet. Add soup and sour cream to skillet and stir. When it is hot, add meatballs to sauce. Simmer for 15 minutes. Serve over hot cooked noodles.
Heat oven to 350°F. Shake flour in oven bag: place in 13x9x2 inch baking pan. Add onion soup mix and water to oven bag, blend in flour. Add carrots, potatoes, and green pepper to onion bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings. Arrange chicken and vegetables in an even layer in oven bag. Close bag. Cut six 1/2 inch slits in top of bag. Bake 55-60 minutes until chicken is tender.
Dissolve gelatin in boiling water. Chill until slightly thickened. Mix cracker crumbs and margarine together, then pack in the bottom of a 9 x 13-inch pan.
Heat caramels and milk in 2-quart casserole on Medium in microwave until smooth. Stir often. Mix flour, oats, brown sugar, soda, salt and egg. Cut in butter with pastry blender until crumbly. Press half of mixture in 9 x 13-inch greased pan. Sprinkle with chocolate chips and nuts. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake at 350° for 20 to 25 minutes or until golden brown.
Mix cream cheese, oleo and flour to make crust. Place in small cupcake pan. Mix remaining ingredients and dip into each crust. Bake at 350° for 25 minutes.
Sift the flour, sugar, cinnamon, allspice, soda, salt and cloves all together and then add the oil and eggs. Mix well, then add the apples and nuts. Bake in loaf pan 1 hour at 350°. Mix with hands. No icing.
Mix all ingredients well. Bake in greased and floured 10-inch mold pan at 350° for 1 hour.
In a deep 2 1/2 to 3-quart casserole, melt butter on full power 30 seconds. Add leeks and onion. Heat, uncovered, on full power 3 minutes. Add diced potatoes and chicken broth to butter-leek mixture. Heat, covered, on full power 15 to 18 minutes or until potatoes are very tender. Press mixture through a sieve or electric blender until smooth. Return mixture to casserole and gradually stir in cream. Add salt and pepper to taste. Heat, covered, on roast 6 minutes or until soup is very hot.
Melt butterscotch morsels over hot water (not boiling). Remove from heat. Stir in chow mein noodles and salted peanuts. Drop by teaspoon onto wax paper.
Simmer 10 minutes, covered. Cool slightly. Add 2 tablespoons lemon juice. Reheat.
Pour glue and starch into a container.	Let set about five minutes to allow the glue to absorb the starch. Take out and knead. This will take a while, and will be messy, but well worth it in the end. If it is sticky, add starch, a little at a time. If the starch settles on top, add glue. When it is the right consistency, add food coloring. Store in an airtight container in the refrigerator. Will last for months.
Add buttermilk and egg to combined dry ingredients. Mix just until dry ingredients are moistened. Stir in raisins. Shape dough to form ball. Pat out on lightly floured surface to form 8-inch circle. Cut into 8 to 12 wedges. Bake on greased cookie sheet in preheated hot oven (425°) 12 to 15 minutes	or until light golden brown. Serve warm at breakfast or brunch with butter, preserves or honey, as desired. Makes 8 to 12 scones.
Place flour in a small saucepan. Gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in cheese, salt and pepper. Spread 1/4 cup cheese sauce over bottom of baking dish and cover with 3 lasagna noodles. Top with 1/3 of squash, 1/2 cup cheese sauce, 1/2 cup Mozzarella cheese and 1/4 cup raisins. Cover with 3 more noodles and spread 1/3 of remaining squash, 1/2 cup cheese sauce and 1/4 cup raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins. Cover with last 3 noodles, pressing down firmly. Top with remaining cheese sauce and sprinkle with pine nuts and remaining Mozzarella cheese. Bake about 30 minutes in a 350° oven until it bubbles around the edges and is brown on top.
Cream sugar, butter and Crisco. Add eggs; mix well. Add flour, 1 cup at a time, alternating with milk and rum. Add vanilla. Grease tube pan and line bottom with wax paper. Put 1 cup ground nuts in before adding batter. Bake at 325° for 1 1/2 hours.
Trim off all fat from lean beef flank steak or brisket. Cut lengthwise with grain into long thin strips, 1/4-inch thick. Combine 1/2 cup soy sauce with 1/4 teaspoon each garlic salt and lemon pepper. Pour over strips and toss until well coated. Place wire rack on a baking sheet. Arrange strips on rack to touch, but not overlap. Bake in a very slow oven (150° to 175°) overnight, 10 to 12 hours. Store finished jerky at room temperature in an airtight container. If all fat has been removed, beef jerky will keep indefinitely.
Preheat oven to 350°. In a large bowl, combine all ingredients; mix well. Shape into 3/4-inch balls, using 1 teaspoon dough per ball. Place 2 inches apart on baking sheet. Flatten with fork in crisscross pattern. Bake 12 to 15 minutes or until lightly browned. Store in refrigerator. Serves 24 (2 cookies per serving). Each serving contains 86 calories, 2.64 g protein, 5 g fat, 0 mg chol. and 37 g sodium.
Thaw hash browns, then mix all ingredients, except potato chips, into a 13 x 9-inch pan. Top with potato chips. Bake at 350° for 1 hour and 15 minutes.
Combine all ingredients except corn flakes, almonds and butter. Mix and pour into 9 x 13-inch baking dish. Combine corn flakes, slivered almonds and butter in pot and cook until butter melts and coats well. Pour over as topping and cook at 350° until golden brown, approximately 30 to 40 minutes.
Scale and clean bangus; slice into 4 to 6 pieces. Sprinkle with salt and fry in hot oil until brown on all sides. Set aside.
Melt the butter and stir in the lemon juice. Add almonds and parsley and cook until the almonds are golden. Do not allow the butter to brown. Season to taste with salt and pepper.
Combine dry ingredients. Beat butter with sugar; add eggs and pumpkin. Then add dry ingredients alternately with milk. Bake at 375° for 25 minutes. Makes 2 dozen cupcakes or one cake.
Cook first 5 ingredients until vegetables are nearly done. Add remaining ingredients and cook until done. When soup is done, if you feel it is too thin, put 3 cups of it in blender and puree; return to soup. This thickens it a bit.
Heat oil. Brown ground beef. Add rest of ingredients. Let boil for 3 minutes, then simmer, covered for 25 minutes.
Cook broccoli 5 minutes. Drain well. Combine other ingredients except cracker crumbs to make sauce. Combine with broccoli. Pour into greased casserole. Sprinkle top (amount depends on individual taste) with cracker crumbs. Bake in a 400° oven for about 20 minutes. (This may be refrigerated or frozen before baking.) Serves 8.
Cream sugar and shortening; add egg yolks, then add milk. Mix well. Add remaining ingredients. Drop on ungreased cookie sheet and bake for about 20 minutes in 350° oven.
Bring water to boil; remove from stove. Add jello and mix well. Set aside to cool for 10 minutes.
Mix listed ingredients together and spread on cocktail rye bread. Place 1 tablespoon on each slice of bread. Spread evenly. Spread slices on a flat sheet pan. Freeze. Bag for freezer. To serve, remove as many as needed. Bake at 350° for 10 to 15 minutes. Serve warm.
Blend all the ingredients. Pour into a buttered baking dish and bake 30 minutes in a slow oven.
In a large iron skillet, put oil and bay leaves. When oil is hot, add washed and chopped cabbage and salt and pepper to taste. When cabbage is almost done, add chopped onion. Turn off heat and let sit for a few minutes before serving.
Cut beaver into serving size pieces. Dredge in salt and peppered flour and brown in hot oil in a stew pot. Add bay leaves, garlic powder, tomatoes and some water. Cover and cook until meat is nearly done. Add vegetables and cook further until carrots are tender. Add cabbage and garlic; cook about 10 minutes longer. The stew may be thickened by adding a flour and water paste.
Combine all ingredients in a large Dutch oven; mix well. Bring mixture to a boil; reduce heat to simmer. Cover; simmer for 30 minutes, or until rice is tender. Makes 8 to 10 servings.
Bake corn bread mix as directed on package. Cool and crumble. Add green pepper, tomatoes, onion, beans and ham. Toss (do not stir) with mayonnaise. Top with cheese.
Mix thoroughly shortening, peanut butter, sugar, brown sugar and egg. Sift together and stir in flour, baking powder, soda and salt. Chill dough. Roll into balls size of large walnuts. Place 3 inches apart on lightly greased baking sheet. Flatten with fork dipped in flour. Crisscross. Bake until set, but not hard. Bake at 375° (quick moderate oven). Bake for 10 to 12 minutes. Amount: about 3 dozen 2 1/2 inch cookies.
Dip steaks in milk. Remove and dredge on both sides in flour seasoned with salt and pepper. Shake off excess. Heat oil in heavy skillet until quite hot. Add steaks and cook on one side until nicely browned, about 5 minutes. Turn and continue cooking, basting often with the hot oil about 5 minutes. Serve with mustard sauce. Pour hot mustard sauce onto center of hot serving dish. Arrange steaks over sauce and dot center of each with teaspoon of chopped dill or parsley. Yields 4 servings.
Boil the sugar and margarine 8 minutes in microwave. Pour onto sheet pan covered with foil. Sprinkle chips over cooked mixture. Let melt before spreading. Sprinkle with nuts. When cool, break into pieces.
Arrange beans in a flat serving plate to form the first layer. Smooth guacamole dip on top to form second layer. Combine sour cream, mayonnaise and taco seasoning to make third layer. Use green chilies for fourth layer. Mix green onions, tomatoes and black olives for the fifth layer. Top with cheese. Serve with chips.
Arrange bread, overlapping rows in bottom of 3-quart oblong baking dish. Sprinkle with ham, cheese, peppers and onions. Beat eggs in large bowl. Beat in milk, mustard, pepper and paprika. Pour egg mixture over ingredients in baking dish. Cover; refrigerate at least 1 hour or overnight. Heat oven to 350° and bake for 40 to 45 minutes, until a knife inserted comes out clean. Remove from oven; let stand 5 to 10 minutes.
Combine egg, ketchup, Worcestershire sauce, bread crumbs, parsley and oregano. Let stand about 10 minutes. Mix with onion, ground chuck, salt and pepper. Form into small balls about 3/4-inch in diameter. Place in a shallow glass and cook on High for 3 1/2 to 4 minutes. Turn meatballs over and cook 3 minutes. Remove and drain off grease. Add a can of tomato sauce over meatballs and cook 2 minutes. Let stand in microwave about 5 minutes.
Heat oven to 400°. Cook ground meat and 1/2 cup of the onion in skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 9 x 13-inch baking dish. Sprinkle with cheese. Stir baking mix, milk and eggs until blended; pour over beef mixture. Sprinkle with remaining onion. Bake for 25 to 30 minutes, or until crust is lightly browned. Makes 8 to 10 servings.
Mix hash browns, soup, sour cream, onion and 1/2 cup of shredded cheese in a large bowl. Pour mixture into casserole dish. Sprinkle remaining cheese over the mixture. Cover with corn flakes. Pour melted butter over corn flakes. Bake at 350° for 30 to 45 minutes.
Layer cabbage and onions in a bowl. Bring other ingredients to a boil and pour over cabbage. Cover and refrigerate 24 hours, at least.
Preheat oven to 350°. Cream shortening and sugar together, then add bananas, eggs and vanilla. Mix well. Blend flour, salt and vanilla. Mix well. Blend flour, salt and baking soda together, then add to the above mixture. (Do not overmix.) Fold in chopped nuts. Prepare 3 (2 pound) aluminum foil loaf pans by spraying with Pam. Pour batter into pans and bake at 350° for 1 hour or until done. Test with round toothpick.
Dissolve yeast in warm water. Add remaining ingredients. Allow dough to rise at least 15 minutes. Makes one large pizza.
Slice enough strawberries to layer the bottom of the pie shells. Prepare the vanilla pudding and pour on top of berries in shells. Take 1 cup berries, sugar and egg whites and beat until fluffy (approximately 1/2 hour). Pour over pudding in shells. Chill.
Preheat oven to 350°. Cut biscuits into quarters. Combine sugar and cinnamon in a paper bag. Drop biscuit quarters in bag and shake. Layer in greased tube or Bundt pan. Sprinkle nuts between each layer. Melt margarine and brown sugar, then boil for 1 minute. Pour mixture over biscuits. Bake for 35 minutes at 350°. Let stand 10 minutes before removing from pan. To serve, take a pinch and eat.
Combine first 3 ingredients in large bowl, mix well. Combine flour, soda, salt and cinnamon. Batter will be thick at this point. Add apples and pecans. Beat until well blended, but not enough to puree apples. Pour into greased and floured tube pan. Bake at 350° for approximately 1 hour or test with toothpick. Cool in pan. Turn upside down on plate. After completely cooled, add glaze.
Mix together with spoon. Bake at 350° for 12 to 15 minutes.
Crumble Oreo cookies in bottom of large, deep dish. In one bowl, mix up vanilla pudding and in another bowl, mix cream cheese and powdered sugar with Cool Whip, then add vanilla flavoring. Pour over Oreos. Crumble more cookies on top. Freeze overnight or until hard. Slice like cake.
Dissolve jello in boiling water. Add sugar and water; stir well. Add lemonade and pineapple juice; stir and freeze. As it starts to freeze, stir once or twice. When ready to serve, pour Sprite, 7-Up or ginger ale over frozen mixture.
Fix the day ahead. Scoop out rolls. Combine ingredients and mix. Fill rolls. Wrap each roll in waxed paper. Store overnight in refrigerator.
In a large pot, cook the potatoes, onion and tomato juice on medium heat until tender. Add peas and corn (juice and all) and simmer for 10 to 15 minutes. Add macaroni, hamburger meat, salt and pepper to taste. Simmer until macaroni is tender. Serves 6 to 8. Great with Mexican cornbread.
Blend all ingredients together, mixing thoroughly. Chill and form into bite-size balls. Keep well chilled until party time. Stick a thin 2-inch pretzel into each ball for an edible handle when ready to serve. Yields 25 to 30 balls.
Scald the cream in a saute pan. Do not allow to boil or it will curdle. Add egg yolk and whip in thoroughly. Add fettucine and grated cheese; mix well. Season to taste with pepper; serve with chopped parsley for color, while piping hot.
Melt butter in covered pot and saute onions. Add rice, stir until grains are well coated with butter. Add the consomme and salt. Stir and cover. Simmer over low heat for about 30 minutes, until grains are tender and liquid absorbed. Toss rice lightly with fork to release steam and put over warm burner without lid until each grain is separated. Toss rice with butter and chopped parsley before serving. Excellent with wild game.
Brown hamburger and onion; drain. Line 9 x 13-inch baking dish with half of corn chips. Stir beans and enchilada sauce into beef mixture. Pour half over corn chips. Top with half of cheese. Mix soup and picante sauce in bowl. Pour over cheese. Layer remaining corn chips, beef mixture and cheese over soup mixture. Bake at 300° until cheese is melted.
Cream sugar and margarine, beat in eggs and add remaining ingredients. Pour into greased and floured 12 cup Bundt pan. Bake at 325° for 50 to 55 minutes. Remove from oven when done, punch holes in hot cake. Drizzle 2/3 of glaze over cake. Cool in pan for 20 minutes. Remove cake to plate and spread with remaining glaze.
Combine oil, brown sugar and eggs. Beat 2 minutes. Sift flour with dry ingredients. Stir into oil mixture alternately with pineapple juice. Mix other cup of flour with fruits and nuts. Pour batter over fruit mixture, mixing thoroughly. Turn into greased tube pan and bake at 275° for 2 1/2 to 3 hours.
Beat butter at medium speed with an electric mixer about 2 minutes, or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings.
Mix together all dry ingredients; set aside. Mash bananas. Add pineapple, oil and eggs, slightly beaten. Add all ingredients and mix well. Spoon into muffin tins 2/3 full.
Place cabbage in a 1 quart casserole that has been sprayed with cooking spray. Mix the remaining ingredients together and pour over the cabbage. Bake at 350 for 40-45 minutes until custard is set.