HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the salmon filets and place them on a covered, paper towel-lined plate in the refrigerator. Prepare the marinade by placing all the ingredients, except the butter and half of the brown sugar, in the blender of food processor and mix well. Reserve 1/2 cup of the marinade and set aside. Lay the salmon out in a nonmetallic casserole dish and pour the marinade evenly over all the filets. Cover and place in the refrigerator for a minimum of 4 hours (overnight is fine). Combine the butter and the remaining marinade in a small saucepan; warm over medium heat. When the butter has melted, whisk in the brown sugar, stirring vigorously for 3 minutes to complete the glaze and reserve. Grill the fish over medium heat for 4 to 5 minutes per side. Baste liberally with the glaze just before serving. This dish holds well in a warm oven.
Peel potatoes; dice potatoes. Put in kettle and add 1 teaspoon salt. Cook until almost done. Don't pour off potato water. Fry meat with onions, salt and pepper. Add to the potatoes. Also add kidney beans, tomato soup and catsup. Simmer about 1 hour.
Spray 9 x 11 casserole dish with Pam. Slice potatoes and layer with pork chops. Top with soups and cover with foil. Bake at 350 degrees for 1 hour. Serves 4.
Place chicken between wax paper and flatten with rolling pin. Sprinkle parsley and Italian seasoning over chicken. Place ham and cheese slices on chicken breast. Roll up from small end and stick a toothpick in to hold. Mix mayonnaise and water, brush on chicken. Mix bread crumbs and rest of Italian seasoning. Roll chicken in breadcrumbs and place in baking dish. Bake at 425° for 15 minutes or until done.
Mix with fork. Put 2/3 in jelly roll pan. Press into pan. Save 1/3 to crumble on top. Add a little more flour and sugar to this, about 2 tablespoons flour and 1 teaspoon sugar.
Line a pie pan with the opened crescent roll dough. Crunch 2 cups of Frito chips; set aside. Brown the ground meat and add seasoning mix, olives, chilies and 1 canful of water. Cook until liquid is absorbed. Layer over the crescent crust in this order: 1 cup chip crumbs, meat mixture, sour cream and grated cheese. Pat remaining cup of chip crumbs on top. Bake at 350° for about 30 minutes or until crust is browned. Serve with chopped lettuce, chopped tomatoes, avocado or guacamole and salsa. Makes 6 to 8 servings.
Saute vegetables in butter over medium heat until tender (about 10 minutes). Add flour and cornstarch and stir until blended. Slowly add broth and milk, then cheese. Cook over slow heat until cheese is melted. Add salt and pepper to taste.
Clean turkey of feathers and fat. Stuff cubed onion, sliced lemon and sage into body cavity. Brush outside with butter and season with salt. Bake at 325° for approximately 4 hours. Baste often. When turkey turns golden brown, cover with foil tent.
Mix first 5 ingredients (may use egg substitute for eggs). Place bread cubes in buttered glass 2-quart casserole baking dish. Sprinkle with 1/3 cup raisins, if desired. Pour egg mixture over bread. Place dish in pan of hot water in middle of oven. Bake at 350° for 40 to 45 minutes or until knife inserted near center comes out clean.
Pour 1 quart hot water over the peas; cover and soak for 1 hour. After soaking, rinse at least twice in fresh cold water.
Bake cake in 2 round cake pans according to package instructions. Cool and refrigerate to chill. Then cut 1 layer into small pieces and place in a punch bowl. Mix pudding according to package. Spread half the pudding on top. Add half the strawberries. Layer half the pineapple on top and add 1 sliced banana. Spread half of whipped topping on top. Repeat with other cake layer, ending with whipped topping. Chill overnight in refrigerator.
Mix prepared instant mashed potatoes (can be warm or cold, but must be instant potatoes) with eggs, flour and cream cheese. Beat well. Add onion. Pour into greased 9-inch square pan. Put onion rings on top and bake 45 minutes at 350°.
Cook squash and drain. Mash and add remaining ingredients. Put in casserole and bake 30 minutes at 350° covered.
Dump all into 13 x 9-inch pan, starting with pineapple. Bake at 350° for 40 to 45 minutes.
Mix the pretzels, sugar and melted margarine together. Press into 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool. Cream together the cream cheese, sugar and whipped topping. Spread over the cooled pretzel crust. Chill. Mix gelatin and boiling water. Stir until gelatin is dissolved. Add frozen strawberries. Stir until soft set. Add to crust and cream cheese mixture. Chill until ready to serve.
In a mixer bowl, cream eggs, sugar, butter and vanilla. Combine flour, soda and salt. Add to egg mixture. Blend well; stir in nuts. Divide dough in half. Roll each half into a log 2 inches in diameter in waxed paper. Twist ends shut. Refrigerate until firm, at least overnight. Cut rolls into 1/4-inch thick slices. Set slices 1 inch apart on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until golden crisp. Serve hot or remove while hot onto rack to cool.
Mix shortening, 1 cup sugar, egg and vanilla. Stir in pineapple, soda, salt and flour. Drop by teaspoon onto greased sheet. Sprinkle with mixture of nutmeg and 1 tablespoon sugar. Bake for 10 minutes in 375° oven.
Mix in order given. Bake in oven at 350° for 45 minutes. Use buttered and floured large bread pan. (Recipe can be doubled or tripled.)
Heat juices from pineapple and cherries. Stir in gelatin until dissolved. Add rest of ingredients and refrigerate.
Heat butter and oil in skillet. Add chicken. Cook, uncovered over medium heat for 5 to 6 minutes on each side. Top with cheese; sprinkle with parsley. Cook, covered, for 3 minutes, cheese is semi-melted. Remove chicken. Keep warm. Add garlic to drippings in skillet and saute for 30 seconds. Stir in wine. Continue stirring and scraping up brown bits which cling to bottom. Stir in cream and cook sauce until thickens, about 3 minutes. Add salt and pepper to taste. Pour sauce over chicken.
Blend all dressing ingredients using wire whisk. Cook pasta and drain. Combine pasta and other salad ingredients. Pour dressing over salad; toss gently. Refrigerate 2 to 3 hours. Salt and pepper to taste.
Cook macaroni until tender. Brown ground beef and onion. Add garlic salt, pizza sauce, tomato sauce and water. Pour sauce mixture over macaroni. Top with pepperoni and cheese. Bake at 350° for 20 minutes.
Crush vanilla wafers. Melt margarine and mix with vanilla wafers. Press in 9 x 13-inch pan to make crust. Stir together Cool Whip and sour cream; spread over crust. Clean and slice strawberries. Mix berries with glaze. Spread over the Cool Whip and sour cream mixture. Chill and serve.
Cook beans in stock with meat for 1 hour. Add remaining ingredients except potato. Simmer 30 minutes, add potato, simmer until done.
Marinate chicken for 2 hours in mixture of spices. Fry chicken pieces in the hot oil until golden brown. If the chicken begins to stick to the pan, add about 1/8 cup water. Best served immediately.
Mix first five ingredients thoroughly. Add remaining ingredients and mix by hand. Dump into greased bread pan. Bake 1 hour at 350° or until toothpick comes out clean.
Sprinkle bed of greens with walnuts, cheese, chopped green onions and chopped or cubed beets. Drizzle dressing.
Mix first 5 dry ingredients. Cut in margarine and oil until crumbly. Stir in onion, milk and corn to form dough. Drop by tablespoon onto cookie sheet. Bake in preheated 425° oven for about 12 minutes or until slightly browned. Serves 16. Can be frozen and reheated in microwave for about 38 seconds.
Spread peanut butter between Ritz crackers. Dip in white chocolate. Let cool.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Mix chicken and vegetables in dish. Stir together soup, broth and pepper; pour over chicken mixture. Combine flour, milk and butter; stir until smooth. Pour over mixture in a baking dish. Bake 40 to 45 minutes or until lightly brown. Let cool for 10 minutes before serving.
Cook macaroni. Combine all ingredients into greased baking dish. Bake at 350° for 45 minutes.
Dissolve Jell-O using all hot water in glass oblong pan. Add crushed pineapple. Stir well; add blueberry pie filling. Put in refrigerator at least three hours. Cream together cream cheese and sugar until smooth. Spread over Jell-O after it's set. Sprinkle chopped pecans over top if desired.
Rub pork with sage, salt and pepper. Put on rack in shallow roasting pan and add the water. Roast, uncovered, in preheated slow oven (325°) for 2 hours or until meat thermometer registers 170°. About 45 minutes before meat is done, remove from oven and pour off fat, leaving pan juices. Spread jelly over meat and sprinkle with orange rind. Pour orange juice and sherry over meat. Finish roasting. Five minutes before meat is done, add oranges to heat slightly. Put meat on a platter.
Brown bacon until crisp. Drain. Add next five ingredients. Simmer for 30 minutes. Let stand for at least 1 hour. Drain beans and add to mixture. Reheat and serve.
Combine all ingredients in casserole dish in the order listed. Bake in 350° oven until bubbly (approximately 20 minutes).
Mix ingredients, except poppy seed, as you would any cake mix. Blend in poppy seed last. Pour into 2 greased and floured loaf pans. Bake at 350° for 40 to 45 minutes.
Cream the soda dissolved in buttermilk, sugar, eggs and butter. I also use 1 teaspoon vanilla in mine. Place 1 cup flour in a large bowl. Add cut up dates and stir to coat all pieces. Add rest of flour and coconut to cream mixture. Grease pan very good or spray with Pam. May also be floured lightly. Bake at 250° for 3 hours.
Skin chicken breasts and remove from the bone. Brown chicken in olive oil. Add 1/2 cup white cooking wine; immediately add fresh vegetables to pan. Cook in wok or cast-iron frypan over high heat or nonstick frypan, until vegetables are heated (10 to 12 minutes). Do not over cook vegetables. Add teriyaki sauce and soy sauce. Serve with cooked rice. Serves 4 to 6 persons.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onion rings. Pour into greased 1 qt. casserole.
Peel and seed cucumbers. Soak 24 hours in 1 cup lime to a gallon of water. Drain, rinse and soak in ice water for 3 hours. Mix 1 cup vinegar, food coloring and alum with enough water to cover cucumbers. Pour mixture over cucumbers in pot and simmer 2 hours. Pour off liquid. In another pot, boil 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and candy until candy melts. Pour over cucumbers and let stand 24 hours. Pour off liquid into another pot and bring to boiling again. Pack cucumbers in warm jars and seal. Process in water bath for 10 minutes. These are nice at Christmas.
Cook macaroni according to directions on box. Finely chop carrots, celery and onion. Use the amount to your liking. Dice the hard-boiled eggs.
Mix and cook first 5 ingredients. Cook until a drop of mixture forms a hard ball in glass of cold water or until mixture stays on top of cold water. Take mixture off stove; quickly add vanilla, peanut butter and nuts if desired. Pour immediately into buttered loaf pan and let cool. Cut in squares. Do not cut until totally cooled.
Beat cake mix, margarine, egg and chopped nuts together until crumbly. Reserve 1 1/2 cups for topping. Press rest of mix into 9 x 13-inch greased pan.
Heat oven to 400°. Combine first 5 ingredients. Mix well. Add remaining ingredients. Mix until moist. Fill muffin cups 3/4 full. Bake 20 to 22 minutes.
Blend all ingredients thoroughly. Chill. Serve on lettuce leaves. Makes 6 generous servings.
Sift together dry ingredients. Mix margarine and peanut butter. Stir in sugar. Beat in egg and vanilla. Stir in dry ingredients until mixed. Roll into 1-inch balls. Roll in sugar. Place on ungreased baking sheet. Bake in a 375° oven for about 12 minutes or until lightly browned. Remove from oven; quickly press chocolate chips into cookie top. Makes 48 (2-inch) cookies.
Beat together sugar, corn syrup, eggs and vanilla. Melt margarine. Cool and beat into egg mixture. Stir in pecans and chocolate chips and pour into pie shell.
Cream sugar, butter and eggs, beating well. Add flour and buttermilk alternately. Then add vanilla. Pour into greased and floured tube pan or 2 loaves. Bake at 350° for 1 hour.
Mix all together. Pour into casserole. Bake at 350° for 1 hour.
Pat into pizza pan. Bring only short way up side. Bake for 10 minutes at 325°. Cool completely.
In top of double boiler, combine sugar, flour and salt. Blend with dry ingredients the milk; stirring constantly, add egg yolks. Cook 10 to 12 minutes, then add vanilla. Spread a small amount of custard on bottom of 1 1/2-quart casserole. Cover with layer of wafers and layer of bananas. Cover with 1/2 of custard; repeat for 3 layers.
Mix the ingredients for casserole and place in a 2-1/2 quart dish.
Mix together first 6 ingredients. Spread dough on greased 9 x 12-inch cake pan. Prick dough and bake at 350° for 10 minutes. Remove from oven. Sprinkle chocolate chips over dough. Place in oven again and bake for 3 minutes until chocolate melts. Remove from oven. Using spatula, spread melted chocolate over dough evenly. Beat eggs with sugar; stir in vanilla and melted butter. Pour over cake, spreading evenly. Sprinkle chopped nuts over cake. Bake for 25 to 30 minutes. Cool cake and cut into squares. Makes approximately 24 to 32 squares.
Core cabbage and place in enough boiling, salted water to cover. With a fork in one hand and knife in the other, keep cutting off cabbage leaves as they become soft. Trim thick center vein off each cabbage leaf. Brown onion in shortening. Add meat, seasonings and rice; mix well. Place a tablespoon of this filling on each cabbage leaf and roll. Tuck ends in. Place in a pot and layer each layer with sauerkraut. Add tomato juice and enough water to cover rolls. Cover and cook 1 1/2 hours or until rice tests done. Serves 6 to 8 people.
Mix until smooth the oil, orange juice, eggs, lime jello, and lemon cake mix. Pour into greased and floured 9 x 15 pan. Bake at 325° for 25-30 minutes or until done when tested. Prick with fork all over while hot. Combine lime juice with 5-6 tablespoons of 4x sugar. Pour over cake and cool.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size, turn it out onto a lightly floured surface; cover and let rest for 10 minutes.
Brown hamburger; drain. Add to Ragu sauce and heat in saucepan on low. Cook 15 minutes.
Chop cabbage. Brown bacon in skillet and pour off excess fat. Add to bacon bits the cabbage, onion and apples. Combine salt, pepper, sugar and 1/4 cup water and pour over cabbage. Mix well with fork. Cook over moderately high heat for 10 minutes or until cabbage and apples are tender. (Add more water if needed to keep from burning.) Add vinegar and mix well. If thickening is desired, mix cornstarch in 1/4 cup water. Cook an additional minute or 2 until mixture comes to boiling point. Makes 5 to 6 servings.
Cook celery and onions in butter. Add water and simmer until tender. Add remaining ingredients and cook slowly about 40 minutes, stirring frequently to prevent burning. Place in jars and keep refrigerated. If sauce is not used within several days, freeze the sauce.
Combine and melt together Eagle Brand condensed milk, chocolate chips and margarine. Mix together in a large bowl miniature marshmallows and salted peanuts. Pour melted mixture over marshmallow and nut mixture. Pour into greased 13 x 9-inch pan and chill two hours. Once mix is chilled it may be removed from refrigerator and left out indefinitely.
Melt margarine; add Worcestershire sauce. Place chicken pieces flat in baking pan. Sprinkle dressing and parsley over chicken. Pour sauce over chicken. Bake 1 hour and 15 minutes at 350° or until done. Cover with foil while baking. Baste halfway through. If needed, add water. (I usually rinse my butter and saucepan out with a little water and add to the corners of the pan.
Fold all ingredients together. Chill and serve. May use some strawberries to garnish.
Combine first four ingredients; add beans. Turn into large casserole. Sprinkle with onion rings and top with grated cheese. Bake at 325° for 30 minutes. Yields 12 servings.
Cook broccoli 8 minutes in microwave. Mix together. Cook in crock-pot until cheese melts. Serve with tortilla chips.
Brown beef in large skillet. When beef is almost brown, add flour, salt and pepper. Turn off heat and stir to coat beef. Put in crock-pot. Add beef broth to skillet and stir to loosen flour. Add vegetables to crock-pot and pour beef over them. Cook 12 to 14 hours on low heat.
Cream together first 3 ingredients. Add milk. Beat flour and baking powder into mix. Drop by very small teaspoonfuls in hot deep fat. They roll over and are ready for cinnamon sugar.
Sprinkle brisket with salt, pepper and garlic. Put in baking pan fat side up (trim off excess fat) Cover with onions, celery and chile sauce.
Combine contents of vegetable seasoning packet, water, apple juice and butter. Stir until butter is melted. Stir in stuffing crumbs. Place 1/4 cup stuffing on each steak and roll up. Place Rouladens in baking dish, seam side down around the edges of the dish. Place remaining stuffing in the middle of the dish. Bake at 400° for 20 minutes. Serve with mushroom sauce if desired. (A rouladen is something which is rolled up.)
Sift together flour, baking powder and salt. Add other ingredients. Roll, cut and bake on lightly greased baking sheet at 325° until lightly brown.
Beat eggs for 2 minutes. Add vanilla and light brown sugar. Blend together, then mix into eggs the flour, baking powder and salt. Stir in chocolate and walnuts. Bake at 350° for 25 to 35 minutes.
Cook celery and onions in butter for about 5 minutes. Add cabbage and a little salt and pepper. No water. Put lid on pot and cook about 5 minutes or until done; can stir one time.
Melt butter in cake pan. Combine coconut, sugar, water and nuts. Smooth into bottom of pan. Prepare cake by box directions and pour over mixture in cake pan. Bake at 350° for 40 minutes. Turn out in 5 minutes.
Break bread into pieces in large bowl; cover bread with water and soak well. Then squeeze out water until bread is slightly moist. In a bowl, mix cheese, eggs, pepper, salt, garlic, parsley and drained bread. Add hamburger and mix well. Roll in 2-inch balls and place in flat pans, side by side. Bake in a preheated oven at 450° until golden brown or until meat ball springs back when you press on top of it, about 20 to 30 minutes. Makes 150 meat balls. Freezes well.
Spray or grease 9 x 12-inch cake pan. Glass is best. Mix pineapple and pie mix. Spread evenly in bottom of pan. Sprinkle coconut over 1st layer. Sprinkle dry cake mix over coconut layer. Melt oleo and drizzle evenly over cake mix, making sure all mix is covered. Cook approximately 30 minutes at 350°.
Mix all the ingredients, except masa harina, in a large cooking pot. Cover and simmer for 1 hour and 15 minutes. Stir occasionally. Mix masa harina in warm water and add to the chili toward the end of the cooking time. Let chili simmer 15 to 20 minutes. Add red pepper, if desired.
Set power select at Medium-high. Combine ground beef, 1/4 soup, 1/2 mushrooms (chopped), egg, 1/4 cup milk, bread crumbs, onion and pepper. Shape into 6 patties and arrange in oblong baking dish. Heat, covered with wax paper, 13 to 14 minutes, turning patties over* and rearranging once. Drain and let stand, covered, 5 minutes. Meanwhile, in small glass bowl, combine remaining soup, mushrooms and milk; heat 2 to 3 minutes, stirring once. Pour sauce over patties and garnish with parsley. Makes 6 servings.
Combine butter and Crisco. Mix well. Add sugar and mix at medium speed until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla. Sift flour, cocoa and baking soda. Add flour mixture and milk alternately, beginning and ending with flour mixture. Pour into greased and floured 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325° for 1 hour and 20 minutes, or until cake tests done. Cool in pan 15 minutes.
Preheat oven to 350°; with grown-up help. Place paper liners in 24 muffin cups. Fill 3/4 full. Bake and cool cupcakes following package directions. Frost each cupcake and decorate with candies.
Cook squash and onion until tender. Remove from heat. Add salt, pepper and butter. Add cracker crumbs, half the grated cheese, milk and egg. Stir until well blended.
Shred cabbage and top with salt. Boil 1 minute the sugar, vinegar and water. Shred carrot and mix with cabbage. Pour sugar mixture over cabbage and carrot when mixture is almost cool. Place in freezer containers and freeze. Thaw for 1 hour before using.
Mix ingredients in food processor or electric mixer. Spread in buttered 9 x 13-inch baking dish.
Mix together liquids in punch bowl. Add a few drops of red food coloring if desired. Add 1/2 gallon of vanilla ice cream to float on top and melt.
Saute onion and garlic in olive oil. Add the chicken stock, basil, salt and pepper; simmer. Add the pork chops and cook until done. Add the cream and tomato paste; heat through. Serve over rice or pasta.
Fill a 9-inch plate with apples (about 1/3 full). Sprinkle with a tablespoon of sugar and cinnamon. Mix balance of ingredients and pour over apples. Bake at 350° for 45 to 50 minutes.
Dissolve yeast in warm water. Let stand. Combine sugar, salt, shortening and boiling water; stir until shortening is melted and cool to warm. Stir in yeast. Add flour, 1 cup at a time, until soft dough is formed.
Blend butter, vanilla and salt; add 1/2 cup powdered sugar. Add hot cream and remaining sugar alternately in small amounts, beating after each addition. Add only enough cream to make frosting soft enough to spread. Will cover sides and top of 1 (10 x 10-inch) cake.
Beat together 2 eggs and 1/2 cup milk. Stir in cracker crumbs, apple, onion and 1/4 teaspoon pepper; add sausage. Mix well. Firmly pat meat mixture into 6 1/2-cup ring mold. Carefully unmold sausage ring onto a rack in shallow baking pan. Bake in 350° oven for 50 minutes. Transfer to platter. Keep warm. In a 3-quart saucepan, melt butter. Blend flour. Add remaining cup milk all at once. Cook over medium heat until bubbly. Cook and stir 2 minutes more. Beat together the remaining 10 eggs, the cheese, 1/2 teaspoon salt and dash of pepper; stir into sauce. Cook until eggs are firm. Spoon eggs into sausage ring. Serves 12.
Tie spices in a cheesecloth bag. Combine sugar and juices in a 2-gallon container with spices and simmer for 30 minutes. Remove spice bag and add rum just before serving. Serves 30.
Dust pork chops on both sides with flour. In a lightly greased skillet, saute pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet, if necessary, and saute onion until tender. Add tomatoes, green pepper, salt, pepper and worcestershire sauce. Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender. Meanwhile, cook rice. Arrange pork chops on a heated platter. Cover chops with hot fluffy rice; then pour the tomato sauce over all. Serves 6.
Prepare potatoes and place in a buttered casserole. Sprinkle with onions and pour soup over top. Bake 1 hour at 350°. Cover with sliced cheese and return to oven until cheese is melted.
Preheat oven to 350°. Mix together soup, water, chili powder and cumin. Cook 5 minutes over medium heat. Add all remaining ingredients except 1/2 cup of each cheese. Spoon into 10 x 6-inch baking dish. Top with remaining cheese. Bake at 350° for 20 to 30 minutes or until bubbly. Can be refrigerated overnight, bake uncovered 45 minutes. Top with sour cream and salsa, if desired.
Mix well in a bowl the gelatin and sugar. Add boiling water, stirring until dissolved. Add juices and wine. Mix, mold and chill. Or pour onto flat pan for cutting shapes after chilling. Serves 6 to 8 as a dessert or 10 to 12 as an accompaniment for poultry.
Mix all ingredients together and spread in a greased 8 x 8-inch pan. Freeze. Cut into 8 bars and enjoy.