HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Remove any bones from salmon. Flake salmon; add crumbs, cheese, onion and parsley. In separate bowl, beat together 1 cup milk, eggs, dash of salt and pepper and lemon juice. Add milk mixture to salmon and mix well. Place in buttered 1 1/2 quart flat casserole and set this dish in another larger flat dish containing 1 inch of hot water. Bake for 1 hour or until set. Make sauce by mixing soup, 1/4 cup milk, and Worcestershire sauce. Heat sauce and serve over casserole.
Cook until soft. Do not drain. Cook 4 1/2 cups chopped broccoli until tender. Do not drain the broccoli. Put into the potato mixture. Add 3 tablespoons parsley flakes. Mix 2 1/4 cups milk and 3 tablespoons flour. Add to potato mixture, then add 3/4 pound cheese, cubed. Simmer until melted.
Wash and dry romaine; mix with a whisk the garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Add egg yolk and oil and mix again. Pour dressing over lettuce. Add cheese and croutons and eat immediately.
Lightly brown beef; add onion, celery and peppers and cook until tender. Add remaining ingredients; cover and simmer about 45 minutes.
Heat the cabbage and onions in heatproof bowl. Mix in saucepan the sugar, oil, vinegar, mustard and salts. Bring to a boil, stirring constantly. Pour over cabbage and onions. Mix well.
Combine flour, salt and pepper. Dredge chicken with flour mixture and brown lightly on all sides, in oil in a skillet. Add water and bouillon cubes; cover and simmer about 30 minutes, or until chicken is tender. Remove chicken from pan. Combine egg and lemon juice and blend into stock in skillet. Add parsley and heat gently (do not boil). Serve over chicken. Makes 4 or 5 servings.
Preheat oven to 400°. Cook spinach as directed on package. In saucepan, saute onion until softened. Pour cooked spinach in casserole dish. Mix Philadelphia cream cheese and onions until blended. Sprinkle bread crumbs on top and place in oven for 20 to 30 minutes and serve.
Bring margarine or butter, water and cocoa to boil. Pour over flour, sugar and salt. Mix well eggs, sour cream and baking soda and beat in. Pour in well-greased pan and bake at 350° for 20 minutes.
Peel and cook 7 medium-sized potatoes. Cook, drain and refrigerate. Mash after chilled, but leave lumpy.
Peel and grate cooked beets. Melt butter. Add flour. Bring to boiling point. Add lemon juice, salt and sugar. Mix with beets. Boil for 2 to 3 minutes. Add sour cream, heat and serve with main dish.
Wash cucumbers and cut into chunks. Sterilize four 1 quart jars. To each jar add 4 slices of onion, 2 pieces of celery, and 2 heads of dill. Fill jars with cucumber chunks. Dissolve sugar and salt in vinegar and water. Bring to a boil. Cover cucumbers in jars. Seal at once and for best results do not use for 30 days.
Heat oil on low heat. Wash and dry pork chops. Mix all dry ingredients and spread mustard on pork chops. Dip in flour mixture; fry until brown. Pour chicken soup and milk over chops. Cover and simmer until done.
Cream sugar, butter and Crisco; add beaten eggs and vanilla. Mix all together. Drop from teaspoon on greased cookie sheet; bake 10 minutes at 350°. Makes about 10 dozen.
Combine the first 3 ingredients in kettle; bring to a boil and, stirring, boil 1 minute. Stir in sugar and bring to a boil that can't be stirred down. Boil hard for 1 minute. Remove mixture from heat; stir in rum and lemon juice. Let stand 5 minutes. Skim off foam and pour into hot, sterilized jars. Seal. Yields 3 pints.
Fold chicken, pimento and Veg-All together. Mix fat and flour together. Cook until smooth and golden. Add milk and stock, whipping until smooth and thick. Add seasoning and fold into chicken vegetable mixture.
Heat oil in skillet. Cook chicken and vegetables, stirring constantly, 5 minutes. Add Cup-a-Soup, blended with water. Bring to a boil, then simmer 5 minutes until sauce thickens. Serve over hot vermicelli or rice.
Dissolve jello and salt in boiling water. Break up cranberry sauce with fork. Add jello mixture. Chill until very thick. Fold in apples and nuts. Chill until firm.
Combine cornstarch, salt and V-8 juice. Cook until thickened. Stir in remaining ingredients. Cover, chill, refrigerate. Makes about 1 1/3 cups.
Put all ingredients in a blender until it is creamy. Pour into individual cups and chill for 2 hours.
Rinse chicken and pat dry. You may sprinkle with salt and pepper, if desired. Place crumbs and seasoning in a plastic bag and shake to mix. Brush or dip each piece of chicken in margarine or milk. Place in a bag and shake to coat. Bake in a 375° oven for 45 to 55 minutes or until tender and no longer pink. If browning too rapidly, you may place aluminum foil loosely over top. Serves 6.
Cream Crisco and sugar until light and fluffy. Add an egg and almond extract; beat well. Sift dry ingredients and add to creamed mixture. Shape into small balls and place on ungreased cookie sheet. Press top of cookie slightly and brush top with beaten egg. Press sliced almond on center or sprinkle with sesame seed. Bake in 375° oven for 12 to 15 minutes, until light brown.
Brown ground meat and drain. Add all other ingredients. Do not drain. Bring to a boil, then simmer a few minutes. Easy and ready to eat.
Mix partially melted margarine with cake mix. Mix in 1 egg and knead into dough. Press in bottom of 13 x 9-inch pan. Mix sugar, cream cheese and 3 eggs. Pour over dough. Bake at 350° for 35 to 45 minutes until filling is set and golden brown.
Pour the tomato sauce into a large Dutch oven type saucepan (6-quart). Remove casing from pepperoni and cut into 1/4-inch slices. In a skillet, which has a covering of olive oil, place the cut up pepperoni. Brown each side, then add to tomato sauce. Begin heating mixture on low. Using that same skillet, prepare the pork chops, first browning on each side, then cooking for approximately 15 minutes.
In a casserole dish, mix the green beans, soup dip and the corn. Melt the butter; crumble the Ritz crackers into the butter. Sprinkle the Ritz cracker mixture on top of the bean mixture. (Try to cover the beans entirely.) Bake at 350° to 400° until the topping is brown (topping should be lightly crispy). Makes about 8 servings.
Bake cake as directed in a 9 x 13 inch pan. As soon as it comes out of oven, punch holes all over the top with a meat fork (try not to hit bottom, but it's alright if you do). Mix condensed milk and pina colada mix together and pour over cake. Chill overnight. Before serving, frost with whipped dessert topping.
Mix together spinach and lettuce. Add all other ingredients except croutons. Toss well. Add croutons just before serving. Toss lightly.
*To sour milk use 1 tablespoon vinegar and add milk to make 1/4 cup sour milk.
Cream sugar and shortening; add egg, sour milk with soda, then flour, vanilla and salt. Last, add cocoa dissolved in the hot water. Pour in 8 x 8-inch pan. Bake at 350° for 25 minutes.
Mix all ingredients except bread crumbs and margarine. Place mixture in buttered 9 x 12-inch pan. Brown bread crumbs lightly in margarine; sprinkle over casserole and refrigerate overnight. Remove from refrigerator for 1 hour before baking. Bake in 350° oven for 40 minutes. Serves 8.
Mix flour, melted oleo and pecans. Spread on bottom of casserole dish, 9 x 13-inch. Bake 20 minutes at 350°. Let cool.
Mix dry ingredients; add eggs, sour cream, corn and oil. Mix well. Heat oven to 400°. Cook in a greased pan for 15 to 20 minutes. Better served hot.
Beat egg whites and set aside. Cook sugar, syrup and water until it threads from spoon. Slowly pour over egg whites. As candy begins to set up, add vanilla and nuts.
Mix pineapple, marshmallows and lime jello together. Let set overnight. Then add the whipped Dream Whip and the crushed buttermints. Refrigerate several hours before serving.
Mix pudding, milk, sugar and Cool Whip well. Layer bottom of a 9 x 13-inch baking pan with graham crackers. Pour half of pudding mixture over crackers. Cover with another layer of graham crackers. Cover with rest of the pudding. Top off with graham crackers.
Brown chicken in oil. Remove from skillet. Cook peppers and onion until tender and crisp. Stir in remaining ingredients and chicken. Bring to a boil. Reduce heat. Cover and simmer 30 minutes or until chicken is tender. Serve over rice.
Cook spinach until separated; drain well. Grate Cheddar cheese; set aside 1 to 2 ounces to top casserole. Put 3 eggs in a large mixing bowl and beat lightly. Add remaining ingredients and mix well. Turn into a 12 x 8-inch dish that has been sprayed with nonstick coating. Top with reserved grated cheese and bake at 350° for one hour. Makes six generous servings.
Combine dry ingredients in a bowl. Add grated cheese and blend. Add buttermilk, egg and oil; stir until thoroughly blended. Fill greased muffin pan about 2/3 full. Bake at 425° for about 20 minutes. Makes 12 muffins.
Stir and bake in a casserole dish at 325° for 25 minutes. Serve with party rye bread or crackers.
Note: An easy make-ahead with two different cheeses plus crunchy Macadamia nuts.
Saute chicken, mushrooms and garlic in oil for 2 to 3 minutes. Add remaining ingredients except rice and bring to a full boil. Stir in rice. Remove from heat; cover and let stand 5 minutes. Makes 4 to 6 servings.
Mix soup and broth together. Drain vegetables. Add to soup. Add chicken. Stir lightly. Pour into 9 x 9-inch casserole dish.
Mix all ingredients. Pour into greased loaf pans and bake at 300° for 15 minutes. Turn oven up to 325° and finish baking (approximately 3/4 to 1 hour more).
Skin and debone chicken breast after splitting it in two. Pound with a saucer or meat tenderizer until it's even in thickness. Sprinkle with salt and the basil on both sides. Fry in preheated butter until the pink disappears. Reduce heat to simmer and pour the wine and water over this. Simmer, covered, for about 30 minutes. Make gravy with juice and pour over the meat.
In a bowl combine sugar, flour, baking powder and salt. Make a well in center. Combine eggs, milk and oil and pour into well and mix just until dry ingredients are moistened. (Do not overmix.) Spoon into greased muffin cups. Bake at 400° for 20 to 25 minutes, or until golden brown. Makes 1 dozen.
Combine graham wafer crumbs, granulated sugar and butter. Blend together and reserve 1/3 of this mixture for top of pie. Press the remainder into pie tin with even thickness as for rolled pie crust.
Line 12 muffin cups with paper liners. Set aside. Combine and mix milk and oatmeal. Add oil, egg whites, sugar, spice and zest. Stir until blended.
Blend all ingredients well in processor or by hand. Place in bowl. Refrigerate. Serve as spread with crackers.
Heat an 8-inch cast iron skillet at 425° for 5 minutes. Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Set aside. Combine buttermilk, eggs and picante sauce. Add to dry ingredients, stirring just until moistened. Remove skillet from oven. Add butter and return to oven 1 minute or until butter melts. Pour mixture into hot skillet. Bake at 425° for 20 minutes or until golden. Serve immediately.
Steam broccoli and carrots until tender. In separate saucepan, combine melted margarine, flour and salt. Add milk. Bring to a boil over medium heat, stirring until smooth. Mix together sauce and vegetables until well coated. Place in serving dish.
Mix all ingredients with enough milk to make soupy. Sprinkle top with nutmeg. Pour into an 8 x 10-inch baking dish. Bake at 350° for approximately 30 minutes.
Preheat oven to 350°. Mix cake mix, oil and eggs. Stir in chocolate pieces. Drop from teaspoon onto ungreased cookie sheet. If desired, top each cookie with pecan piece. Bake at 350° for 10 minutes. Cool on cookie sheet for 1 minute, then remove.
Cook broccoli. Layer broccoli on bottom of casserole dish. Mix together soup, mayonnaise, eggs and onion. Pour over broccoli. Top with grated cheese. Bake at 350° for 30 minutes.
Drain all beans, except baked beans. Brown bacon with onion and drain fat. Mix sugar, vinegar, mustard, bacon and onion with the beans. Bake at 300° for 1 hour.
In large skillet, brown ground beef and onion; drain. Stir in seasoning mix and hot water. Simmer over low heat about 10 minutes. Stir.
In large gumbo pot, make a roux with oil and flour. Cook over medium heat, stirring constantly, until roux is a dark caramel color. Remove from fire and add remaining ingredients, except shrimp, 1/2 cup green onions, file and rice. Boil for about 2 hours, or until meat is tender and gumbo is thickened. In the last 15 minutes of boiling, add reserved green onions and shrimp. Remove from fire and add file. Serves 5 or 6.
Boil a few potatoes and set aside. Also, have ready a can of celery soup and can of chicken noodle soup or cream of chicken. Cut broccoli in small pieces; cook in boiling, salted water until well done. Drain water from broccoli and add other ingredients. If this isn't thick enough, thicken accordingly. Just before serving, add about 5 slices of American cheese and melt. Does well in crock-pot after ingredients are mixed.
Cream sugar and butter well. Add eggs one at a time. Sift flour; save 1/2 cup to dredge raisins. Add flavoring and fold in flour. Add raisins to batter and mix well. Line a tube pan with wax paper. Preheat oven to 300°. Bake one hour at 300°; lower heat to 250° and bake 2 hours longer. Remove from oven; leave in pan 10 minutes before removal.
Slice and peel peaches and place in a baking dish. Sprinkle blueberries over peaches. Sprinkle 1/4 cup sugar over fruit. Mix flour and remaining sugar and cut in butter. Pour over fruit. Bake around 30 minutes at 400°. Add pecans and bake until golden brown (about 10 or 15 minutes).
Chop all vegetables. Saute in 1/4 cup oil. Add rice and meat. Scramble 2 eggs, then add with soy sauce, salt and pepper. Mix all together, stirring frequently over medium heat.
Butter 9 x 13-inch pan. Spread pineapple over pan. Add berries and 3/4 cup sugar. Sprinkle cake mix over mixture. Drizzle melted oleo over cake mix. Sprinkle nuts over cake mix, then 1/4 cup sugar. Bake at 350° for 25 minutes. Remove from oven. Take knife and cut through cake to mix. Bake 15 to 20 minutes longer.
Sift flour and baking powder. Set aside. Cream butter and sugar. Add eggs. Mix until creamy and fluffy. Add vanilla, then flour. Place Rice Krispies in pan. Drop batter by teaspoonfuls into Rice Krispies, roll into ball and lay on cookie sheet 1-inch apart, pressing them slightly. Bake at 350° for 15 minutes. Watch carefully, it spreads a little and sometimes a little more flour is required so test to your liking.
Combine mustard, Worcestershire, lemon juice and mayonnaise. Stir in water chestnuts and vegetables. Put in 2-quart casserole, crumbs on top. Cover. Bake at 350° for 45 minutes.
In a greased casserole, arrange the broccoli and chicken slices. Mix together the soup, mayonnaise and lemon juice; pour this over the top. Then sprinkle grated cheese on top. Melt butter and mix with the dressing mix and put on top of casserole. Bake at 350° for 45 minutes to 1 hour.
First boil your fryer in seasoned water until done, then carefully debone and chop into chunks.
Bring 4 1/2 cups juice to a boil. Add other ingredients and boil about 10 minutes. Strain out vegetables, saving juice. Combine juice and soften gelatin. Pour into 1 1/2-quart mold and chill. Serves 10.
Cream together margarine, white sugar, brown sugar and eggs. Add oats, coconut, flour, salt, baking powder, soda, vanilla and nuts. Mix well Shape into cookies and bake at 350° for 8 minutes.
Mix first 3 ingredients thoroughly. Add milk and corn. Mix again and pour into baking casserole about 2 inches deep. Pour melted butter on top and bake at 325° for 1 hour or until firm.
Preheat oven to 350 degrees. Remove 1/2 c of cookie dough and reserve for another use. Roll dough into a 14 inch circle. Bake for 10 to 15 minutes or until cookie is lightly browned. Let cool for 10 minutes then loosen cookie from pan. Cool completely. Blend peanut butter, cream cheese, brown sugar and vanilla together until smooth. Spread on cooled cookie. Peel core and slice apples. Soak apples in Sprite to prevent browning. Arrange apple slices on cream cheese mixture. Sprinkle lightly with cinnamon. Heat caramel and drizzle over apples. Sprinkle chopped nuts over pizza. Cut into pieces and serve.
With a sharp knife, slice across width of chicken breasts to make very thin pieces. In medium bowl, mix well chicken, cornstarch, sherry, ginger, monosodium glutamate and salt.
Cream butter and sugars; add egg, milk and orange juice. Sift flour, baking powder, soda and salt. Combine with liquid ingredients and blend well. Stir in nuts and cranberries. Drop by teaspoons onto greased cookie sheet. Bake at 375 for 10 to 15 minutes. Makes about 12 dozen.
Scrub the skins but do not peel. Trim the ends. Slice yams lengthwise into 3/4-inch thick slices. Rub with oil. Grill on open or closed grill over a medium-hot fire approximately 10 minutes per side or until tender when pierced.
Brown meat and onions. Drain fat. Blend next 4 ingredients. Add to meat. Put 2 cups of cabbage into a 2-quart casserole dish. Add 1/2 of meat mixture and repeat layers. Cover and bake at 350° for 40 minutes. Serves 4.
Mix cream cheese, butter and sugar. Add walnuts. Fold in flour. Drop by spoonful on cookie sheet and flatten with a wet finger. Bake for 10 minutes at 350°. Cookies are very fragile.
Soak the beans until they swell (couple of hours). Drain and put in kettle with 3 quarts of fresh water. Add the onion and bring to a boil. Adjust the heat and simmer until beans are just tender (1/2 to 3/4 hour). Add other vegetables and seasoning and cook until vegetables are tender (about 25 minutes). Add milk last. Serve as soon as it is hot. Makes 12 to 15 servings. (Half it for family of six.)
Beat cream cheese, lemon juice, onion, milk and horseradish. Fold in crabmeat. Pour 1/3 in casserole dish. Layer American cheese. Pour the remaining crabmeat mix on top. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes.
Blend Crisco, sugars, peanut butter, eggs, baking soda and salt. Gradually add flour while mixing. Bake in a preheated oven at 375° on a cookie sheet for approximately 8 minutes or until done.
Combine 1/2 cup reserved orange juice with cake mix and oleo. Add eggs one at a time; beat for 1 minute. Add oranges and vanilla. Pour into greased 9 x 13-inch pan or in 3 small cake pans. Bake at 350° for 30 to 35 minutes.
Cut hot dog wieners into bite size pieces, then mix all of the ingredients into pot. Cook over low heat for 30 to 45 minutes, until mixture thickens or wieners are done.
Preheat oven to 350°. Grease 2-quart casserole. Combine sugar and nutmeg; add to milk and eggs and beat well. Fold in rice, lemon juice, vanilla and melted butter. Prepare a pan of boiling water. Put casserole in water, then pour in mixture. Sprinkle raisins in mixture. Bake at 350° for approximately 40 to 45 minutes. Test with a knife. Don't overbake.
Sprinkle onion, celery and green pepper in bottom of an 8-inch baking dish. Crumble ground beef on top. Bake at 425° for 20 minutes. Remove from oven. Stir in pork and beans, catsup, water, salt and garlic salt until well blended. Reserve 1/2 cup of bean-meat mixture. Return casserole to oven for 10 minutes while preparing biscuits. Arrange biscuits without centers on casserole. Spoon reserved bean-meat mixture in hole of each biscuit. Top with the biscuit hole. Bake at 425° for 15 to 20 minutes until golden brown.
In a medium mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs. Sprinkle 1 tablespoon of the water over the mixture. Gently toss with fork. Push moistened dough to the side of the bowl. Repeat using 1 tablespoon of water at a time until all dough is moistened. Form dough into a ball. On a lightly floured surface, flatten the ball of dough to slightly less than 1/8-inch thick. Cut into 4 (12-inch) circles. Place dough circles in fluted tart pans. Place tart pans on a baking sheet. Bake in a 350° oven about 7 minutes or until pastry is set, but not puffed.
May substitute 10 ounces frozen spinach, thawed and drained, instead of beef.
Put all in a large brown bag, add dressing and oil, shake and mix very well. Pour onto paper toweling to absorb some of the oil. Store in airtight container.
Cream together the sugar and shortening. Add the egg and molasses. Mix together the flour, soda, salt, ginger and cinnamon and add to the shortening mixture. Pour into a greased and floured 8 or 9 inch pan and bake at 350° for 25-30 minutes.
Mix Mozzarella cheese, Ricotta cheese and egg together. Stuff manicotti shells with cheese mixture. Layer in a greased baking dish. Pour spaghetti sauce over noodles. Sprinkle with Parmesan cheese. Cover and bake at 350° for 25 to 30 minutes. Freezes well.
Combine peaches, flour, sour cream, salt and sugar. Pour into unbaked pie shell. Bake at 450° for 15 minutes, then decrease heat to 350° and bake for 30 minutes longer. Sprinkle with cinnamon and sugar before baking, if desired.
Chop eggs and add remaining ingredients. Mix well; chill. Serve with toasted bread or crackers.
Blend eggs, sugar and oil with fork; add dry ingredients and blend. Add apples and nuts, mix well. Dough will be stiff. Bake in 9 x 13-inch greased and floured pan at 350° for 1 hour.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add cake mix and eggs; beat on medium speed until well combined. Pour into a greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes, until a toothpick inserted in center comes out clean. Let cool 10 to 15 minutes before removing from pan.
Melt margarine and mix with stuffing mix; set aside. Cook squash until fork-tender. Drain well. Add soup, salt and pepper, sour cream and chopped onion and mix with the drained squash. In a 1 1/2 quart casserole dish (sprayed with liquid shortening), place 1/2 the stuffing mix in bottom. Spoon on squash mixture. Top with rest of stuffing mix. Bake at 350° for 30 minutes.
Mix all together. Roll in rolls and wrap in tin foil. These are good to freeze and take out when needed.
Tear lettuce and spread on bottom of 9 x 13-inch pan. Layer rest of ingredients in order given. Add sugar to Miracle Whip and pour over top. Top with cheese. Cover well and refrigerate 8 to 12 hours or longer before serving. Can garnish with parsley.
Combine sugar, condensed milk and peanut butter in a medium mixing bowl; stir until well blended. Stir in chocolate morsels and chill until firm. Shape into 3/4-inch balls and roll each in decorator candies.
Melt margarine with chips and peanut butter. Pour over Chex and stir gently. Put in paper grocery bag and pour over powdered sugar. Shake bag until coated.
Preheat oven to 375°. Prepare two 9-inch cake pans. In large bowl beat first 8 ingredients with mixer at low speed. Then beat at medium for 5 minutes. Pour into pans and bake approximately 25 to 30 minutes. Over medium heat, heat syrup to boiling. Beat egg whites to soft peaks. Slowly pour in hot syrup, beating until mixture is fluffy. Add salt and vanilla. Ice cakes and sprinkle with coconut.
Prepare jello as on package; chill to set. Take half and add fruit. Add cheese to the other half and beat. Put first mixture in mold to set, then cover with second mixture. Sprinkle with nuts.
Combine mayonnaise and sugar. Tear lettuce into small pieces and place in bowl. Layer celery, eggs, pepper, onion, bacon, mayonnaise and cheese.
Melt butter or margarine in a large skillet. Add celery and mushrooms. Saute until tender. Blend in flour and let simmer 1 minute. Slowly add Chicken Broth. Cook about 3 to 5 minutes, stirring constantly until thick. Add Chicken Mix, milk and pimiento, if desired, and parsley flakes. Simmer 10 minutes. Serve over hot cooked rice. Garnish with slivered almonds. Makes 6 servings.
In a large shallow baking pan, place chicken, skin side up, in a single layer. In a bowl, mix together salad dressing, soup mix and preserves. Pour over chicken. Bake, uncovered, in a 350° oven, basting occasionally, about 1 hour or until fork can be inserted in chicken with ease. (Pour remaining sauce over chicken when serving.) Makes 8 servings.