HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain salmon. Place in 9-inch pie dish. Pour sour cream over and sprinkle with salt and pepper. Bake 20 to 30 minutes at 450° until cream becomes thick and has a few brown patches. Serve with lemon wedges. Serves 4 to 6.
Salt and pepper meat. Coat with flour. Brown meat and onion in fat. Add water. Cover and simmer for 3 hours. Add more water, if necessary. Add potatoes and cook for 30 minutes, or until potatoes and carrots are tender. Serves 6.
Drain fruit well. Mix in greased Pyrex dish, except bananas. Heat sugar, margarine and spices. Cool, then add to fruit. Refrigerate several hours or overnight. Add sliced bananas before baking. Bake at 350° for 45 minutes. Sprinkle with 3 tablespoons brown sugar and nuts. Return to oven 15 minutes. Serve warm.
Heat oil in a Dutch oven over medium heat until hot. Add onions and garlic; cook 20 minutes or until onions are golden; stir often. Add broth, beans, chilies, jalapeno peppers, lime juice, cilantro, oregano, cumin and cinnamon; bring to boil. Reduce heat to low and cook 20 minutes. Add meat and cook 10 more minutes or until heated through. Top with cheese and tomatoes.
Cut stems off peppers and remove seeds, then parboil for 2 minutes. Combine and fill peppers. Place in baking dish and bake at 350° for 10 to 15 minutes.
Beat cream cheese until fluffy. Blend in Eagle Brand milk and lemon juice. Fold in Cool Whip. Pour into graham cracker crust and freeze for about 3 hours before serving.
Preheat oven to 350°. Mix all ingredients; pour into a well-greased 8 x 8-inch pan. Place sliced zucchini on top. Bake for 30 minutes or until golden brown.
Brown ground beef. Add remaining ingredients, except cheese. Put half of mixture in greased casserole dish. Add 1/2 cup grated cheese. Add rest of mixture. Top with grated cheese. Bake for 30 minutes at 350°.
Make pudding according to directions on package. Put milk in bowl. Dip cookies in milk, then put in bottom of rectangular pan to form a crust. Cover with pudding. Cover pudding with Cool Whip. Chill before serving.
Combine ingredients. Serve with fresh vegetables (pepper, cucumber, celery, cauliflower, etc.)
Brown ground beef and onion together. When tender, drain. Add remaining ingredients and mix. Simmer 30 to 45 minutes.
Cook carrots according to package directions, omitting salt; set aside. Combine the brown sugar, cornstarch, ginger and salt in a saucepan. Gradually add orange juice, stirring with a wire whisk until blended. Bring to a boil over medium heat; cook one minute, stirring constantly. Add carrots and grapes; cook 2 minutes, stirring occasionally. Serves 4.
In frypan, saute scallion and garlic in olive oil (about 4 tablespoons). Cut chicken in big chunks and saute in separate pan, oil and 1/2 cup chicken broth. Cook chicken until juice runs clear. Add scallion and garlic mixture, broccoli and red pepper; cook until al dente. Serve hot with shredded Romano.
When ready to serve, add slowly the 7-Up or ginger ale. Mix in gallon jug as above. Then finish filling jug with water. Stir. Refrigerate. When ready to pour into punch bowl, add 7-Up or ginger ale slow so as not to lose fizz.
Mix all ingredients together well. Put in oblong casserole and bake at 350° for 1 hour.
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar to corn oil, beating well after each addition with an electric mixer at high speed. Beat eggs until very light. Gradually beat, a little at a time, into the oil-sugar mixture; continue beating until mixture is smooth and fluffy. Gradually stir in the sifted dry ingredients until thoroughly combined. Add the carrots, nuts and pineapple. Mix well. Pour into two 9-inch round cake pans (oil and line bottom). Bake at 325° for 60 to 65 minutes. Cool on racks for 20 minutes before removing from pans. When cool, frost with cream cheese icing.
Wash and clean peppers. Combine remaining ingredients except tomato soup and mix thoroughly. Fill pepper shells lightly with meat mixture. Place on rack in cooker; add soup. Pressure cook at 15 pounds pressure for 10 minutes. Reduce pressure. Serves 4.
Mix together hamburg, sausage, pepper and salt. Do not overmix. Meat will get tough. Saute onion and pepper. Pour over meat. Mix eggs, cracker crumbs and warm milk until moist. Pour over meat. Mix together. Do not overmix. Wet hands and roll loaf until slightly firm. Let stand 1 hour. Put foil in roaster and butter foil. Put 1 cup water in roaster (outside of foil). Put loaf in foil. Cover. Bake at 350° for 1 to 1 1/2 hours. Uncover. Brown for 1 hour.
Cut each biscuit into fourths, stir in jar of salsa. Pour into greased 9 x 13 inch baking dish. Cover with cheese. Bake at 350 degrees for 30 minutes or until golden brown.
Cut up and deskin chicken. Place chicken in a 9 x 13-inch baking dish and half bake the chicken at 350°. In a large bowl, mix the soup and picante sauce. Blend until smooth. If mixture is thick, add a little milk until you get a medium thickness. Drain grease off chicken and add mixture. Cook 30 to 45 minutes or until done.
Wash and dry chicken breasts; place in 9 x 13-inch baking dish. Combine other ingredients; pour over chicken. Cover; refrigerate 2 hours, basting occasionally. Drain, reserving liquid. Broil chicken until crisp and brown; turn to brown on second side. Meanwhile, heat marinade to serve hot over broiled chicken. Yield: 6 servings.
Tear leaves off lettuce and put in bowl. Quarter tomatoes and put in bowl with lettuce. Toss.
Beat eggs. Add buttermilk and soda; beat again. Add dry ingredients and beat well. Add melted shortening. Bake on heated griddle.
Blend the sugar, salt and half of vinegar. Gradually add the oil, beating constantly with electric mixer. Add remaining vinegar and celery seed. Chill. Excellent served over cut fruit such as apples, pineapple, bananas, etc. Will keep in the refrigerator for days.
Beat egg whites until stiff. Add baking powder salt, sugar, and vanilla. Then add nuts and crackers. Bake at 325 degrees for 30 minutes, in a greased pan. Cover with whipped cream and place in refrigerator, until served.
Cream butter and sugar, alternate flour and buttermilk. Add eggs, soda, spices and cocoa. Add jam. Fold in raisins and nuts. Bake in layer pans at 350° for 35 minutes.
Pound chops well. Season with salt and pepper to taste then dust with flour. Dip chops in egg and then in bread crumbs. Fry in hot butter, turning when brown. When done, put chops in oven to stay warm.
Mix first 4 ingredients for crust. Pat into a 9 x 13-inch pan. Bake for 10 to 15 minutes at 350°. Mix butter, eggs, powdered sugar and vanilla until creamy. Spread over cooled crust. Peel bananas, dip in pineapple juice and layer on cake. Spread pineapple over bananas evenly. Frost with Cool Whip and sprinkle with nuts. Refrigerate.
Mix cornmeal, sugar, flour, salt, egg, hot pepper or green onions and hot water. Drop 1 1/2-inch balls in oil (350°). Brown about 1 minute.
Heat oil and add chives or onion; saute until golden. Add sliced zucchini, turning frequently until tender. Add herbs to well beaten eggs and pour over zucchini. Cook very slowly over medium heat without stirring eggs until set. Sprinkle with cheese and slip under broiler to brown cheese lightly. Cut in wedges and serve very hot. (Chopped ham/bacon can be added to eggs.)
Peel pumpkin and cut in small cubes, discarding seeds and inner pulp. Add sugar and let stand overnight. Put lemons and orange through food grinder, discarding seeds, but reserving all juice. Add to pumpkin. Stir over low heat until boiling. Simmer until thick and clear, about 3 hours. Stir frequently to prevent scorching. Pack in hot sterilized jars and process. Makes about 4 pints.
Brown meat, onion and celery; cook slowly 20 minutes. Cook rice slowly in salted water; rinse in hot water 1 to 2 minutes, then drain. Combine all ingredients plus 1/2 soup can water. Bake at 350° for 45 minutes.
Fry sausage; drain and	crumble. Butter 13 x 9-inch pan. Tear white bread into bite-size pieces and layer in pan. Layer sausage over bread. Combine mustard, milk and eggs. Pour over sausage. Cover and refrigerate overnight. Combine cream of mushroom soup and	milk. Pour over casserole. Bake at 300° for 1 1/2 hours. Let set 15 minutes before serving.
Beat egg and add sifted flour, baking powder and salt. Add enough milk to make batter. Peel a few apples and core the center. Slice crosswise about 1/4-inch thick. Dip in the batter and fry slow in an aluminum skillet. Iron will get too hot and apples must be cooked soft pretty fast. Cover to get done. Uncover to crisp. Sprinkle with sugar and cinnamon. Eat hot!
Bake cake mix as directed in 2 (9-inch) round pans. Cool. Prepare pudding as directed on package. In large bowl or lid of Tupperware cake cover break up 1 cake, layer with 1/2 of the pudding, 1/2 of the Cool Whip and 1 Heath bar, repeat and refrigerate.
Heat oven to 375°. Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cool completely.
Mix first 5 ingredients in bowl. Mix well. Shape into log and roll in crushed pecans.
Heat and stir sugar, water and syrup in saucepan. Cook over medium heat to soft ball stage (235°). Add nuts and salt. Cook to hard crack stage (305°), stirring often. Remove from heat; quickly stir in butter and soda. Pour immediately into 2 well buttered 9-inch pans. Spread with spatula. Break into pieces when cool. Makes 1 1/2 pounds.
Fry cut-up wieners and add all ingredients; simmer 20 minutes. Pour in a baking dish and top with cheese. Bake at 350° in oven until cheese is bubbly.
Dump pineapple in 8 1/2 x 11-inch ungreased pan. Sprinkle dry cake mix evenly over pineapple. Slice butter evenly over cake mix; sprinkle with chopped nuts. Bake in 350° oven for 40 to 45 minutes. Serve with whipped cream.
Bring first 4 ingredients to a boil. Add butter. Boil until soft ball. Add vanilla. Add peanut butter. Stir and pour in buttered pan.
Mix all ingredients together and put Ritz crackers over it. Bake 1 hour at 350°.
Press croissant dough into large 12 x 16-inch pan. Cook as directed per croissant package and cool. Mix room temperature cream cheese with dressing mix and mayonnaise. Spread over cooled crust. Top with vegetables (ex.: broccoli, cauliflower, red and green pepper, carrots, green onion, celery, Cheddar cheese or olives).
Mix together in casserole dish and bake at 350° for 25 to 30 minutes.
Slice franks crosswise 8 times, cutting 3/4 of the way through. In large skillet fry franks in butter until slightly browned and curved. Remove and reserve. Add onion rings to butter in skillet. Saute until transparent. Add applesauce, water and bouillon cube. Simmer, stirring until cube dissolves. Add sauerkraut and celery seed. Mix well. Arrange franks on top of mixture and cover. Simmer 25 to 30 minutes.
Combine the flour, soda and salt. In large bowl, cream the margarine or butter and sugars. Add vanilla and eggs; beat well. Gradually stir in flour mixture. Stir in chips and nuts. Spread in 9 x 13-inch pan. Bake at 375° for 20 minutes. Cool thoroughly before cutting in small squares.
Empty contents of beans. Add brown sugar, smoke sauce, onion and barbecue sauce of your choice. For added flavor, add bacon. Bake, covered, at 325° for 1 hour. After 1 hour, remove lid and stir contents. Cover and bake one more hour.
Mix in a 2-quart dish the green beans, mushroom soup, salt, pepper and butter. Top if off with the onions. Bake at 350° for 25 to 30 minutes.
Combine flour, sugar, Egg Beaters or egg whites, cocoa and applesauce or margarine until well blended. Stir in vanilla and nuts. Spread in pan sprayed with Pam (9 x 13-inch pan). Bake at 350° for 25 minutes. May dust with powdered sugar.
Using a sharp French chef knife, cut off and discard stems and tough bottom leaves of artichokes so they will sit upright. Cut off one inch straight across the top of the artichokes. Using scissors, trim the sharp tips off each leaf. Rinse in cool water; drain and wrap individually in heavy-duty plastic wrap. Place each wrapped artichoke bottom side up in a custard cup. Rotating each cup and rearranging midway through cooking, microwave on High 10 to 12 minutes. Let stand 10 to 15 minutes.
Mix cornbread mix, egg and milk. Bake in an 8-inch square pan at 400° for 15 to 20 minutes. Cool and crumble. Combine tomatoes, pepper, onion, pickles and bacon. Toss gently. Mix mayonnaise and pickle juice. Mix well. Layer half each of cornbread, tomato mixture and mayonnaise mixture in a large glass bowl. Repeat layers; cover and chill 2 hours before serving.
Brown hamburger; drain. Cook noodles; drain most of water. Mix all 3 cans together. In a dish, layer noodles, meat and cheese. Pour 1/2 of soup and Ro-Tel mixture over. Layer again and pour other half of soup and Ro-Tel mixture. Put in a 350° oven. Top with cheese. Cook until it bubbles.
Brown and drain sausage. Spread on the bottom of an oblong casserole dish. Layer half of cheese on top of the sausage. Beat eggs with seasonings and sour cream. Pour over cheese and sausage. Top with remaining cheese. Bake at 375° until set, about 30 minutes. Serves 12.
Preheat oven to 425°. Fry bacon until crisp. Cool. Crumble into small pieces. Combine eggs, cream, salt, pepper, sugar and nutmeg with hand beater. Beat just enough to mix thoroughly. Sprinkle pie shell with cheese and bacon. Pour in cream mixture. Bake at 425° for 15 minutes. Reduce oven heat to 325°. Bake 40 minutes or until a knife inserted in center comes out clean.
Carefully remove peel from orange in long strips. Squeeze the orange, reserving juice. For glaze, in a small bowl combine 2 tablespoons of the orange juice, the honey, cinnamon and cloves; mix well.
Drain peach syrup into saucepan. Add the cloves and cinnamon. Stud peach halves with remaining cloves and return to peach can. Bring syrup to a boil; boil rapidly until reduced to about 1/2 cup. Add brown sugar and vinegar. Simmer 5 minutes. Pour over peaches in can. Let stand several hours; drain. Can be used to garnish turkey, etc.
In blender container, combine all ingredients. Cover; blend until smooth. Serve immediately. Makes 4 (1-cup) servings.
In a large mixing bowl, cream butter and sugar. Add egg; mix well. In a separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, walnuts and vanilla extract. Mix thoroughly. Press 2/3 of dough into a greased 13 x 9 x 2-inch baking pan. Spread with preserves. Crumble remaining dough over preserves. Bake at 350° for 35 minutes or until golden brown. Cool in pan on wire rack.
Mix together all but sour cream in very large pan; make sure sauerkraut covers chicken and potatoes. Cover and cook over low medium for 1 1/4 hours at 350 degrees in oven. Stir occasionally. Serve directly from casserole with sour cream in separate bowl. Compliment dish with rye bread, butter and cold beer.
Mix melted margarine with sugar. Beat in eggs. Sift flour with baking powder; add alternately with the milk, beginning and ending with flour. Spread mixture in well buttered 9-inch square pan. Sprinkle top with brown sugar; dot with butter. Sprinkle with ground cinnamon. Bake in a 400° oven for about 30 minutes. Serve warm.
In large bowl, stir yeast and 1 tablespoon of sugar in warm water until dissolved. Add remaining sugar, salt, milk, butter and 1 1/2 cups flour. Beat on medium speed with mixer for 2 minutes. Stir in enough flour to make a workable dough, using all flour. Knead 10 minutes. Put in a greased bowl; cover and let rise 1 hour or double in size. Push down. Divide in half. Let set 2 minutes. Shape into loaves. Put in pan. Let rise 45 minutes. Bake in preheated oven at 375° for 35 to 40 minutes.
Cook cauliflower in lightly salted water until tender (8 to 10 minutes). Drain. In large skillet, melt butter. Add zucchini, pepper and onion seasonings. Cook until peppers are translucent. Add cauliflower; cook uncovered over medium heat, tossing occasionally until zucchini is crisp-tender. Add tomatoes and cheese. Remove from hat; toss until blended.
Combine cream cheese, mayonnaise and confectioners sugar in a bowl. Crush cranberry sauce with a fork; stir in lemon juice. Add to cream cheese mixture. Fold in whipped cream and nuts. Turn into an 8-inch square pan. Freeze until firm. Serve cut in squares on lettuce. Makes 8 servings.
Cook spaghetti and drain. Mix in cut vegetables and spices/dressing. Toss lightly. Chill overnight if possible, tossing occasionally.
Peel and cut up apples. Slice bananas. Add oranges. Add 1/2 or 3/4 bag of marshmallows. Add the sour cream. Mix well and chill.
Place all ingredients in blender jar and blend for 30-40 seconds. Store tightly covered, in refrigerator. Yields 3-1/3 cups.
Dissolve sugar and salt in vinegar and water. Bring to a boil. Pour over beets and let stand overnight.
Chop broccoli and cauliflower; add chopped onions. Mix mayonnaise, sour cream, garlic powder and salt and pepper. Mix with vegetables and add peas. Serve cold.
Mix ingredients and add to heated bacon and grease. Stir until evenly thickened and put over cold lettuce. Serve.
Wash all fruits. Cut in various shapes and sizes. Amount depends on number serving. Serve with toast and juice for breakfast; lunch with mixed greens and choice of meats/fish. Dinner appetizer or with ice cream for dessert.
Cream margarine; add brown sugar. Add flour and nuts to form crumbly mixture. Remove 2 cups for topping. Press remainder into 9 x 13-inch pan and bake in 350° oven for 10 to 15 minutes, until lightly browned. Blend sugar and cream cheese; add remaining crumb mixture. Bake at 350° for 25 minutes. Yields 18 to 20.
Mix and sift flour, baking powder and salt. Melt shortening, add brown sugar and stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add dry ingredients, nuts, chocolate and vanilla. Pour into greased 10 x 15-inch or 9 x 13-inch pan. Bake at 350° for 30 minutes.
Wipe beef with damp cloth. Place in Dutch oven; cover with cold water. Add onion, garlic, bay leaf and peppercorns. Bring to a boil over medium heat. Skim any foam; cover and reduce heat to low. Cook approximately 3 hours or until meat is tender. Remove meat; keep warm.
Peel eggs and cut lengthwise. Arrange around edge of casserole dish. Peel tomatoes, slice and put in center of dish. Make a white gravy of butter, salt, flour and milk. Stir until smooth and medium thick. Stir in cheese. Pour this mixture over tomatoes and eggs. Top with buttered bread crumbs. Serve.
Combine all ingredients. Simmer for 10 minutes. Remove cinnamon stick. Bottle. Add ice cube to each glass when served.
Heat chips until melted. Stir noodles to coat evenly. Drop by full tablespoonfuls on waxed paper and shape.
Peel okra tightly in jars. Put garlic cloves in each jar and pour boiling brine over okra in jar and seal. Hot water bath for 10 minutes in simmering water. Let sit several weeks before opening.
Bring sugar, margarine and milk to a boil over medium heat. When it starts to boil, cook for 4 minutes stirring constantly. Remove from heat and add peanut butter, vanilla and oats. Drop by spoonfuls onto waxed pepper. Let cool.
Combine soups, rice and water in large casserole dish. Place pieces of chicken on top of mixture. Bake at 350° covered for one hour. Uncover. Sprinkle with paprika. Continue cooking uncovered for 30 minutes.
Combine sugar and milk and bring to a boil, stirring constantly, then cook without stirring to soft ball stage, about 232° on candy thermometer. Remove from heat. Add butter and cool to lukewarm. Beat until thick and creamy.
Wipe mushrooms with wet paper towels. (Do not wash.) Slice thin. Combine with next 7 ingredients. Place in casserole and top with lemon slices. Cover.
Put eggs, sugar, salt, corn syrup, butter and vanilla extract in blender and blend well. Add 1 c. pecans and blend just enough to chop nuts coarsely. Pour into pie shells and place pecan halves on top. Bake at 425° for 15 minutes. Reduce heat to 350° and bake an additional 30 minutes.
Mix flour, baking powder, salt and sugar. Add margarine. Put egg in a measuring cup and fill to 3/4 cup with milk. Mix like a pie crust. Divide in half and roll out. Put half in a 9 x 13-inch pan. Fill with sliced apples, sugar and cinnamon. Cover with the other half of the crust. Bake about 50 minutes at 375°.
Dissolve strawberry jello in boiling water. Stir in whole cranberry sauce and lemon juice. Chill until partially set. Fold in chopped, unpeeled apple and celery; chill until firm. Top with whipping cream mixed with mayonnaise.
Preheat oven to 350°. Soften margarine. Mix all ingredients well. Bake, uncovered, in a large baking dish for 1 1/2 hours.
With mixer cream together butter and sugar; add egg and molasses. Mix until completely blended. Combine flour, soda, cinnamon, ginger, salt and cloves. Add flour mixture and boiling water a little at a time to the butter sugar mixture. Mix until well blended. Pour into a greased 8 x 8-inch pan. Bake at 350° for 35 to 40 minutes.
Mix well all ingredients and bake in oven 1 hour or longer on moderate degrees (350°) or you may top with grated cheese if desired.
Mix cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs, mix well. Pour into graham cracker pie crust. Bake at 350° for 50 minutes. Cool. Refrigerate 3 hours or overnight.
Combine all ingredients. Cover and chill. Serve with assorted fresh fruit. Yields 1 3/4 cups.
Place ground mixture in large pot and cover with water. Bring to	a boil; cover and simmer for 3 to 4 hours or until well cooked. Pour off	excess	liquid	and reserve. Grind onions, pepper, celery and garlic using grinder or blender. Mix cooked meat with ground vegetables and add cooked rice. Use 1 large bowl; combine salt, pepper and Accent; mix well with other ingredients sampling at random to assure uniformity of seasoning. If too dry, add reserved meat liquid. Fill hot casings using either a sausage	stuffer or a meat grinder attachment.	Twist casing every 6 to 10 inches (first flip to right, then to	left) to make links. Tie the ends. To heat, place either in boiling water for 30 minutes or in microwave oven for 15 to 30 seconds. Freezes. Makes a ton.
Cream together shortening, oleo and sugar. Then add eggs, 1 at a time. Add flour and baking powder alternately with milk. Then add rum flavoring and coconut flavoring. Blend well. Bake in an angel food cake pan at 325° for 1 hour, then check. Do not check before 1 hour.
Cut strips from potatoes about 2 to 4-inches long and about 1 to 1 1/2-inches wide, leaving a little potato on the skin. Place on cookie sheet and brush with melted butter. Bake at 375° for 10 minutes. Brush with more butter and bake about 5 minutes more or until potato is tender and crisp. Sprinkle lightly with salt and pepper.
Cook noodles. Soak bread crumbs in milk. Cut butter and add grated cheese, pepper and pimento. Combine all ingredients with beaten eggs. Put in buttered casserole. Top with bread crumbs. Bake in a 350° oven for 1 hour. Serves 10 people.
Mix eggs, oil and sugar. Blend well. Add flour, salt, sugar and baking soda which have been mixed well. Add vanilla, chopped apples and raisins. Pour into greased 8 or 9-inch tube pan. Bake at 350° for 1 hour. While cake is still hot, pur hot topping over in the pan. Let cake cool. When completely cool, remove cake from pan.
Cut 4 ears of corn for whole kernel (about 2 cups). Cut 8 ears of corn for cream-style (makes about 2 1/2 cups). Mix together well. Add cream, flour, salt and pepper. Place in 9 x 13-inch buttered pan. Bake in 325° oven for 60 to 70 minutes.
Combine peanut butter, honey, extract and nutmeg. Layer ice cream and peanut butter mixture into metal bowl or other 2-quart freezer container, beginning and ending with the ice cream. Freeze until firm. Scoop or spoon into serving dishes. Makes 2 quarts.