HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and pat dry the fish fillets. Place in baking dish and sprinkle with Creole dressing. Melt margarine and add lemon juice, parsley, dill weed, Parmesan cheese, green onions, white wine Worcestershire sauce and another shake or two of Creole seasoning. Pour mixture over fish fillets and bake at 350° for 20 to 25 minutes. Yields 4 to 6 servings.
Prepare broccoli as directed on package but cook only 4 minutes. (If using fresh, peel stem portion and cook until not quite tender.) Drain and put in greased 2-quart baking dish. Sprinkle cheese over broccoli. Put water chestnuts over cheese. Mix mushroom soup and evaporated milk. Pour over other ingredients. Bake about 25 minutes in a 350° oven. Take from oven and top with onion rings. Bake 8 to 10 minutes more, until onions are crisp and golden brown.
Place mushrooms in frying pan with oil. Add broccoli, stir-fry. Season with garlic salt or powder and black pepper. Add cooked and drained linguini, stir. Add crispy cooked bacon, mix. Sprinkle with Parmesan cheese. If dish appears too dry, add a little mayonnaise. Serve with green salad and toasted rolls.
Cook chicken in water until done. Remove chicken from the bones. Save the broth. Crumble cornbread, bread, and crackers together. Add eggs, salt, pepper, sage, green pepper, and onions. Add chicken pieces. Pour liquid broth over the mixture and stir well. Cook about 1 hour at 400°.
Mix ingredients in a blender. Mix until smooth and creamy. Serve on crackers or bread.
For salad, mix strawberries, grapes and bananas. Spoon into lettuce covered dish. Serve with Honey-Sour Cream Dressing.
Combine in 3-quart casserole dish. Cook 20 minutes at 400°.
Combine flour and baking powder. Cream butter and sugar until fluffy. Add beaten eggs. Add flour and baking powder, sifted together. Stir in pecans and coconut. Bake at 350° for 12 minutes.
Saute chopped spinach in butter, black pepper, salt, and basil. Set aside.	Mix spinach with all remaining ingredients except sour cream and paprika. Blend well. Pour into pie shell. Spread sour cream to edge of crust and sprinkle with paprika. Bake at 350° 40 to 45 minutes. Serve hot.
Combine Jell-o and boiling water. Stir until dissolved. Add sauce to gelatin. Mix well. Stir in ginger ale. Pour into mold and place orange slices on top. Chill until set.
Mix first three ingredients together. Fold in enough of the can of beer to get the right consistency for the dip. (Will probably use about 1/3 of the beer.)
Beat egg whites stiff. Add sugar gradually. Add salt and vanilla. Pour in pie shell. Bake in a 300° oven for 30 to 40 minutes. Cool thoroughly. Serve topped with fresh sweetened berries.
Cook broccoli according to package directions. Drain after cooking. Combine Blue cheese, cream cheese and milk in saucepan. Heat until mixture is smooth and melted. Avoid burning or scorching mixture. Place broccoli in casserole dish (average size). Pour in cheese mixture. Stir well. Top casserole with cracker crumbs. Bake at 375° for approximately 30 minutes or until you think it's finished.
Cook 1 pound boneless, skinless chicken breasts (cut into thin strips) in 1/2 cup low-fat mayonnaise. Cook in large frying pan on medium heat for 3 minutes. Add 1 package frozen mixed vegetables (thawed) or 3 1/2 cups cut up fresh vegetables. Stir in 2 tablespoons soy sauce and 1/2 teaspoon garlic powder. Continue cooking for 5 minutes or until chicken is cooked through. Serve with rice. Serves 4 to 5.
Allow cheese to soften to room temperature. Mix cheese, marshmallow cream and a few drops of cherry juice. Mix thoroughly. Serve with fruit.
In a greased 2 quart casserole, mix together tomatoes and 2 cups of stuffing mix. Stir in onion, sugar and seasoning mix. Dot with margarine; sprinkle remaining stuffing mix on top. Bake at 375° for 45 minutes. Yield: 8 servings. We have used this recipe at our church suppers.
Soften cream cheese at room temperature. Add remaining ingredients except almonds. Place mixture on pretty dish and shape like a pine cone in center of dish. Begin at large end with the almonds, placing side by side and sticking up, looking like "pine burrs." Garnish with twig of pine needles from a real pine tree. If made the night before, do not place almonds until ready to serve. Place crackers around cone.
Oil casserole dish; spread half cornbread batter on bottom of dish. Brown meat with all ingredients except cheese, beans, corn and olives. Drain meat. Add beans and corn and mix. Spread filling on bottom of dish; add cheese and olives. Add remaining cornbread batter. Sprinkle cheese and olives. Bake at 350° until bread is brown. Let warm and slice. Serve with green salad and wine.
Mix dry ingredients in bowl. Whip egg. Add milk and melted butter to egg. Add liquid ingredients to dry ingredients. Beat batter vigorously. Drop by tablespoons into hot oil (approximately 1 cup of oil is needed). Fry until golden brown. Turn over once. Place on paper towel to drain excess oil. Sprinkle with granulated sugar.
Mix all ingredients together until smooth batter. Set oven at 350° to 400°. Best results when cooked in pan with roast beef drippings (about 1/4 inch on bottom of pan). Cooking time is 20 to 25 minutes.
Preheat oven to 350°. Prepare cake mix as directed. Pour 2 cups batter in greased 13 x 9-inch baking pan. Bake 15 minutes.
Mix the sugar and cornstarch together. In another bowl beat eggs. Combine dry ingredients with eggs. Add milk and vanilla; stir well. Pour into buttered baking dish. Sprinkle cinnamon on top. Bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. Butter large casserole. Add potatoes. Season generously with salt and pepper. Melt butter in heavy saucepan over medium heat. Add lemon juice. Pour sauce over potatoes and toss well. Add lemon peel and toss to coat. Bake until potatoes are tender, about 1 hour. Sprinkle with parsley and serve. Makes 6 servings.
Heat oven to 400°. Melt butter and add soup mixture. Pour 1/2 of this mixture into ungreased 8-inch round baking pan. Arrange biscuits in pan and pour remaining mixture over. Bake for 12 to 14 minutes or until browned. Serve at once.
Combine all ingredients and pour into pie shells. Sprinkle nuts on top; refrigerate.
Mix together all ingredients, except carrots, then add the mix to the carrots. Chill.
Blend all ingredients together, except the cheese and chilies. Pour 1/2 of the corn mixture into a casserole; top with 1/2 of the grated cheese and the chilies. Pour in the rest of the corn mixture and top with remaining cheese.
Dissolve yeast in warm water in 3-quart bowl. Stir in sugar, salt, shortening, eggs, potatoes and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl, turn greased side up and cover tightly. Refrigerate at least 8 hours.
Place beans in Dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand 1 hour. Drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Then add carrot and celery. Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, for 60 minutes, or until potatoes are tender and golden brown. Can be garnished with parsley.
Put popped corn in a roaster pan. (Note: Syrup will mix more evenly through popcorn that's slightly warm, so place the roaster in a slow oven while you cook the syrup or wait to pop corn until syrup is done.) Bring the butter, brown sugar, corn syrup and salt to a vigorous boil, stirring constantly. Cook 2 minutes over medium heat. Remove from heat and add the baking soda and vanilla. Pour syrup over popped corn, mixing well. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove popcorn from oven and let cool. Break into chunks.
Mix all ingredients together. Put in a large crock-pot (6-quart) on low. Yields 5 1/2 quarts.
Set oven to 350°. Cut strips of bacon into thirds. Wrap bacon around chestnut; secure with toothpick. Pour Worcestershire sauce over each toothpick all the way around. Bake in oven until bacon is cooked thoroughly.
Mix together first 6 ingredients; form a well and add oil, eggs and pumpkin. Bake in a 10 x 16-inch (jelly roll) pan for 15 to 20 minutes at 350°. Frost when cool with:
Heat oven to 375°. Remove dough from can. Do not unroll. Cut dough into 8 slices; place slices on ungreased cookie sheet. Top each slice with 1/8 of the onions, garlic powder and Cheddar cheese; press topping gently into dough. Bake at 375° for 8 to 13 minutes or until light golden brown. Sprinkle with cheeses. Serve warm. Great for dipping!
Mix the first 7 ingredients; form into small meatballs. Fry meatballs in shortening. Mix the last 6 ingredients together in pan; heat until it thickens. Add meatballs; simmer in crock-pot until done.
Spray 8-inch square pan with "Pam". Place Reese's chips and 2/3 cup condensed milk in Corning Ware or similar type dish. Microwave 1 1/2 minutes. Add 1/2 teaspoon vanilla. Stir until smooth. Spread into pan and evenly distribute.
Brown meat and drain fat. Add taco mix, tomatoes, enchilada sauce, salt, pepper and olives. Cover and cook over low heat for 20 minutes. Combine egg, cheese and cottage cheese in a bowl and mix by hand.
On medium-high heat, saute beef, onion and garlic 4 minutes or until beef is browned. Stir in spaghetti sauce and pepper. Reduce heat; simmer 10 minutes. In bowl, combine Ricotta, milk and salt. Add rigatoni; toss to coat well. Spoon 1/2 the rigatoni mixture into an 8 x 8 x 2-inch baking dish. Top with 1/2 the Mozzarella and 1/2 the sauce. Repeat. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Mix together oatmeal, Parmesan cheese, salt, pepper and paprika. Place oatmeal mixture in shallow dish. In a separate shallow dish, mix garlic and milk. Place chicken, one piece at a time, in oatmeal mixture, then dip in milk mixture and again in oatmeal mixture. Place chicken in a large shallow baking dish and drizzle with margarine. Bake at 325° for about 1 hour or until fork can be inserted with ease.
Mix meat with all ingredients. Bake in a loaf pan at 350° for about 1 hour. If the meat is extremely lean, you may want to add an egg or 2 tablespoons of milk for added moisture.
Soak beans in 4 cups cold water for 1 hour. Drain gently. Cook beans in 4 cups water until tender. Add more hot water if necessary. Drain beans, reserving liquid. Saute onion in hot oil. Add red sweet peppers and continue cooking for a few seconds. Pour in beans and season with salt, wine, oregano and sugar. Simmer over medium heat until creamy. Add bean liquid or water if necessary. Serves 4 to 6.
Melt margarine. Stir in sour cream and flour. Spoon into miniature muffin tins. Bake at 350° to 375° for 25 to 30 minutes. Makes 18 small muffins.
Cream butter; then add sugar and beat until fluffy. Add egg, milk and vanilla. Beat thoroughly. Combine flour, baking powder and salt. Add to creamed mixture. Chill for 1 hour. Roll cookies out on a floured surface. Use cookies to make cookies. Bake at 350° for 5 to 10 minutes.
Mix jello with boiling water and let set until it begins to jell. Mix strawberries, banana and pecans, then mix into chilled jello. Pour half of strawberry mixture into an 8 x 8-inch or 6 x 10-inch Pyrex dish and place in refrigerator. Hold other half out and stir occasionally to keep from jelling. When refrigerated jello is firm enough, spread sour cream over the top and pour on the remaining jello mixture. Refrigerate several hours before serving.
Wash and cut up apples, seeds, skin and all. Add water and salt. Cook slow until done. Put through coarse strainer. Add spice to taste and sweetener or leave plain. Serves 8 to 10.
Cream sugars and shortening. Add eggs and vanilla. Add sifted dry ingredients. This is very good with black walnuts. Shape into rolls and chill 4 hours. Slice and bake at 400° for 3 to 8 minutes. Dough may be kept chilled for two weeks.
Cut Crisco into flour until consistency of corn meal; add water and stir until forms ball. Roll out on floured board into round shape to fit a pie pan; prick pie shell and bake at 400° until lightly brown, about 10 minutes.
Drain salmon. Combine with egg, cheese, onion and parsley; mix well. Using fork, blend baking mix and milk until soft dough forms. Knead gently 12 to 15 times.
Cook the rice as directed. Brown together the sausage, onion, green pepper and celery. Add the mushrooms and water chestnuts. Stir in the rice and soup. Put in casserole dish and top with the cheese. Bake at 350° for 30 minutes. Top with the French fried onions. Bake an additional 5 to 10 minutes.
Preheat oven to 350°. Beat egg whites until frothy; add cream of tartar, then gradually add sugar. Beat until stiff peaks form. Fold in crushed crackers, nuts and vanilla. Spread in well buttered 9 x 13 x 2-inch glass baking dish. Bake for 25 minutes. Cool in pan on rack. When cool, spread thawed whipped topping over crust. Spoon cherry pie filling over whipped topping. Cover and refrigerate.
Remove ends from cucumbers. Slice unpared cucumbers thinly. Mix salt and water; pour over cucumbers. Let stand 1 hour. Drain well. Slice peeled onion thinly; separate into rings. Toss with cucumbers. Combine remaining ingredients. Pour over vegetables; toss until well coated. Chill. Serves 8.
Peel and dice potatoes. Peel and cut up onion. Cook potatoes and onion in 8 cups water. When done, remove 2 cups water and reserve. Add butter to hot potatoes. Mix dry milk with reserved potato water. Mash potatoes coarsely. Add milk to potatoes. If desired, add additional water, salt and pepper to taste.
In a large bowl, stir together real mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add macaroni, celery, green pepper and onion. Toss to coat well. Cover and chill. Makes 5 cups. (You may also add diced cheese and ham to use as an entree.)
Preheat oven to 325°. Melt butter in a sheet cake pan. Mix all ingredients, except fruit, and pour over butter. Pour fruit over batter and butter mixture. Bake for 30 to 45 minutes or until browned well.
Put sesame seed in frying pan over medium heat. Shake pan frequently. Seeds will turn light brown in 2 to 3 minutes. Remove seeds and crush. Cut beef across the grain into long thin (1/8-inch thick) slices. In a bowl, mix all ingredients together except steak. Add meat to mixture last and marinate at least 2 hours. Remove meat from marinade and grill about 4 inches above solid bed of glowing coals. Serve over fried or white rice. This recipe will not taste the same if the meat is not grilled.
Mix water and soup together. Place chicken in a Pyrex pan. Pour mixture over. Sprinkle bread crumbs over chicken. Cover with foil. Bake at 300° for about 1 hour or until chicken is done.
Roll out soft dough and spread with other ingredients. Roll up and cut in slices. Bake at 375° for 20 to 25 minutes.
Layer the ingredients in a pie pan: bean dip, taco seasoning mix, mixed with sour cream and mayo, layer of mild Cheddar cheese, green onions, layer of chopped tomato and layer of chopped black olives. Serve with taco chips.
Coat meat with 2 tablespoons flour. Brown meat and onions in hot oil in skillet. Stir in salt, pepper, soup and water. Transfer to a 1 1/2-quart casserole dish. Bake, covered, in slow oven (325°) for one hour. Stir in carrots. Bake 30 minutes longer.
Cut bread lengthwise and crosswise without cutting through the bottom crust. Cut cheese into 1-inch squares, 1/4-inch thick. Place cheese slices in between bread cuts.
Slice chicken breasts into 1/4-inch pieces. Set aside. Wash and slice fresh mushrooms or drain and slice canned mushrooms. Set aside. Wash scallions; slice white part into 1/4-inch slices. Cut green part into 1-inch lengths. Slash both ends several times, making small fans. Set aside. Drain water chestnuts and slice. Set aside. Wash snow peas. If fresh, this will already be done. Mix tamari with cornstarch, sugar and salt. Set aside.
Melt oleo in a 9 x 13-inch pan. In a saucepan, put water and sugar. Heat long enough to melt sugar. Set aside. Make up batter as if you would pie crust (flour, shortening and milk). Divide in half. Roll half out on floured wax paper. Cut into strips about 1 1/2-inches wide. This you will lay in bottom of pan with melted oleo. Add fruit. Roll out the other half of the dough and cut in 1/2-inch strips. Lay this on top of the fruit. Now pour water and sugar mixture over all. Bake at 350° for 1 hour. You may use peaches or blackberries.
Cook rice and drain well. Combine pineapple, sugar and butter in a saucepan and stir well, place over heat and bring to a boil. Boil 10 minutes. Mix with cooked rice and place in a buttered casserole dish. Bake at 400° for 45 minutes to an hour. Serves 8 to 10.
Add eggs to mashed potatoes, mixing well, then add the flour and finish mixing. Drop into boiling salt water or consomme. Cook until done. Serve on top of sauerkraut.
Grind together cranberries, oranges and apple; let stand a few hours. Dissolve jello in water. Pour cranberry mixture with jello. Add ginger ale. Put in refrigerator until set.
About 1 1/2 hours before serving, cut eggplant crosswise into 1/2-inch thick slices. In nonstick 10-inch skillet over medium heat in 1 tablespoon hot salad oil, cook 1/3 of the eggplant slices until browned on one side. Turn eggplant slices; add 1 tablespoon salad oil and cook until tender and browned on the second side. Remove eggplant to plate. Repeat with remaining eggplant slices, adding more salad oil as needed.
Combine all ingredients except cola and marshmallows in large mixing bowl. Blend at low speed, beat one minute at medium speed. Add cola and blend well. By hand, stir in marshmallows. Pour batter into greased 13 x 9-inch pan. Bake at 350° for 40 to 50 minutes.
Saute onion and celery in oil. Mix in remaining ingredients. Place 2 fillets on bottom of lightly oiled baking dish. Spread filling over fish and top with remaining fillets. Dust with pepper and paprika. Dot with margarine if desired. Bake at 375° for 20 minutes or until fish flakes with a fork.
Mix raisins, eggs and vanilla. Soak for 1 hour. Cream butter, brown sugar and white sugar together. Blend in flour, baking soda, salt, oatmeal, cinnamon and pecans. Mix well; add egg and raisin mixture. Drop onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly brown.
Into the bottom of 9 x 12-inch ungreased baking dish, pour the rice. Place chicken breasts on the rice, then top each breast with slice of Swiss cheese.
Brown ground beef lightly in pan. Peel potatoes and wash. Peel and wash onions. In casserole dish, put layer of sliced potatoes, layer of sliced onions and layer of browned ground beef. Season each layer as you put them in casserole. Continue to layer until you use up ingredients. Pour cream of celery soup over contents. Bake at 350° about 1 hour.
In large pot, cook hamburger and onions until done. Drain. Add peppers, kidney beans, pimentos and mushrooms. Add salt and chili powder to taste. Then add sauce and stir well. Cover and let simmer.
Rub salt and pepper over meat. Soak meat in garlic, vinegar and shoyu at least 6 hours. Turn at least every 2 hours. Leave in refrigerator. Fry meat in 1 tablespoon oil in pot until brown. Add shoyu and vinegar sauce into pot; add 1/2 cup water and cook on low heat at least 2 hours or until meat is tender. When liquid becomes absorbed, add more water. When done, use the liquid from meat to make gravy. Remove meat from pot. Add more water to make the amount of gravy desired. Add shoyu, salt and pepper to your taste and thicken gravy with flour or cornstarch.
Halve eggs and remove yolks. In a large bowl, break up eggs with a fork. Using a hand mixer, blend in mayonnaise, mustard, onion powder, salt and Tabasco until smooth. Fill egg whites with mixture. Cover and refrigerate.
Brown meat, onion and garlic in frypan. Add spaghetti sauce and seasonings. Cook noodles. Drain well. Arrange in baking dish a layer of cooked noodles, cottage cheese to which a beaten egg has been added, a layer of Mozzarella cheese and meat sauce. Continue layers until dish is full. Sprinkle with grated cheese. Bake in a 325° oven for 1 1/2 hours.
Keep popcorn hot and crisp in a slow oven (300° to 325°).
Mix cake mix, cornstarch, applesauce, yogurt, vanilla and eggs. Fold in chocolate chips and nuts. Grease flat, oblong pan. Heat oven to 350° and bake dessert until center springs back. Frost, if desired, or cover with Cool Whip.
Combine all ingredients; mix well. Chill. Serves with Fritos or tortilla chips.
Preheat oven to 350 degrees. In large bowl, stir first five ingredients until well blended. Pour into pie crust and bake 50 to 55 minutes.
In a small saucepan, combine the Madeira, 1/2 cup chicken stock and 1/2 pound mushrooms. Bring to a boil and simmer for 10 minutes; set aside.
Boil macaroni in salted water until tender; drain. Blanch in cold water; drain. Add other ingredients except mayonnaise. Toss lightly, then mix in mayonnaise. Cover and chill several hours before serving. Serves 15 to 20 people.
Boil together for custard the first 5 ingredients. Cook until thick, then cool. Combine pineapple, marshmallows and cherries. Fold in whipped cream. Add custard to fruit mixture. Refrigerate overnight. Serves 12.
Mix 2 1/2 cups flour, corn meal, salt and dry yeast. Using an electric mixer, add soft butter. Gradually add water and honey; beat. Add 1/2 cup flour and beat at high speed for 2 minutes. Stir in additional flour. Make a stiff dough.
Mix together cake mix, pudding mix, oil and eggs; beat well. Add hot water and 1/4 cup poppy seed. Bake at 350° for 30 minutes or until cake tests done in 2 greased and floured loaf pans.
Melt butter. Combine sugar and eggs; beat well. Add the Nestle chocolate and flour, nuts and peppermint. Spread in greased 8-inch square pan. Bake at 350° for 25 minutes. Cut.
Cook hamburger and onion in skillet until brown. Add other ingredients and simmer 30 minutes.
Mix together boiling water and zucchini in large mixing bowl. Add remaining ingredients. Bake in lightly greased and floured Bundt pan at 350° until toothpick comes out clean. Top with Lemon Swirl Frosting.
Slice baking apples. Place into a pie plate. Sprinkle with sugar and cinnamon.
Mix all ingredients and drop by rounded tablespoons onto a cookie sheet. Bake at 375° for 8 to 10 minutes.
Dissolve jello in boiling water. Stir in lemonade concentrate. Add cold water and cranberry juice cocktail. Put in punch bowl with 2 trays of ice cubes and ginger ale.
Beat eggs slightly. Mix and stir in sugar and flour. Add butter, salt, vanilla, almond extract and buttermilk and blend well. Pour into two 8-inch unbaked pastry shells. Bake 1 hour at 325°.
Combine all ingredients in a Dutch oven over low heat. Cook, stirring occasionally, 10 minutes or until sugar dissolves. Serve warm. Makes about 10 servings.
Cook ham in a skillet over medium heat. Add onion. Cook and stir until tender. Add the salt and potatoes; blend. Keep on low heat. Incorporate the sour cream and serve at once, sprinkled with paprika. Serves 6.
Cook noodles and drain. Saute onions and butter in a frying pan. Mix with noodles. Add cottage cheese and sour cream. Mix together into the noodles. Put into casserole or pan. You can put buttered crumbs on top if you wish. Heat in 375° oven to warm only.
Drain and mash potatoes. Add oleo, salt and egg. Make patties of mixture and wrap around a marshmallow to form a ball. Dip in crushed cornflakes and fry in oil in skillet. Serve with precooked ham, etc.
Mix chicken and broth. Add remainder of ingredients; mix well. Pour into casserole dish; bake at 350° for 1 hour, or until brown.
Cook carrots in 1/2 cup boiling water in covered saucepan for 3 minutes and drain. Combine with the rest of the vegetables. Combine mustard, vinegar, garlic, salt and pepper. Gradually add oil, stirring briskly to blend. Pour over vegetables and toss to coat. Chill thoroughly.