HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter or margarine and add all other ingredients except halibut fillets. Mix until smooth. Coat halibut fillets on both sides and place in glass baking dish. Pour remaining butter mixture over top. Cover and microwave on High for about 4 minutes per inch of thickness of fish or until the fish flakes easily.
Bake butter cake mix according to package directions in a buttered 9 x 13-inch pan. Mix 1 can Eagle Brand milk and 1 can cream of coconut thoroughly. Poke holes in cake with a fork while cake is still hot from oven. Pour milk and coconut mixture slowly over cake. Frost with Cool Whip just before serving and sprinkle with coconut. Refrigerate leftovers! Yum!
Cook peas and drain. Mix all ingredients except noodles. Chill 1 hour or more. Toss with noodles just before serving. Serves 4.
Preheat oven to 400°. Unroll crescent dough; place rectangles in ungreased 15 x 10-inch jelly roll pan. Gently press dough to cover bottom of pan; seal the perforations. Pour condensed milk evenly over dough. Sprinkle with frosting mix. Drizzle with butter. Bake at 400° for 12 to 15 minutes until golden brown. Cool. Cut into bars. Makes 3 to 4 dozen bars. Twenty-Five dollar Bake-off winner.
Combine ground chuck, sausage, onion, green pepper, celery, oats, salt, pepper, Worcestershire sauce and sage in bowl; mix well. Add tomato juice and egg; mix well. Shape into loaf and place in 5 x 9-inch loaf pan. Bake, covered, at 350° for 1 hour. Bake, uncovered, for 15 minutes longer or until brown. May make gravy from meat loaf broth. May substitute bread crumbs for oats and V-8 juice for tomato juice. Yield: 8 servings.
Melt margarine in a heavy pan over medium heat. Add cabbage and water. Cover pan tightly. Cook over low heat for 6 to 8 minutes or until tender, stirring occasionally. Serves 6. Contains 50 calories and 4 g fat per serving.
Cook chicken until tender. Remove meat from bones. Reserve broth. Cut into small pieces and place in a 9 x 13-inch pan.
Heat oven to 375°. Place sliced apples in greased square pan, 8 x 8 x 2-inches. Blend remaining ingredients until mixture is crumbly. Spread over apples and bake until apples are soft.
Beat eggs, add sugar, beat until fluffy. Add oil; mix dry ingredients and add. Pour most of batter into greased and floured 9 x 12-inch pan. Spoon pie filling over batter. Pour remaining batter over top. Bake 45 minutes at 350°. When cool, drizzle with confectioners sugar frosting.
Put all ingredients (except soda and peanuts) into boiler and bring to a boil. Add 2 cups raw peanuts and cook until the mixture is a light honey color (the peanuts will crack and pop). Remove from heat; add soda and stir quickly. Pour onto a greased cookie sheet. When cold, push up from the bottom of cookie sheet and brittle will break up.
Drain salmon; set aside liquid. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to reserved salmon liquid and then add to salmon mixture. Form into small patties. Drop in Crisco and fry until golden brown, about 5 minutes.
Saute onion and green pepper until onion is tender. Stir in rice, chestnuts, mushrooms and soy sauce.
Rinse quail well. Pat	dry with paper towels. In hot butter, in large skillet, saute quail until nicely browned, about 10 minutes. Add shallots; cook, stirring occasionally, until tender, about 5 minutes. Add vinegar, sugar and salt, mixing well. Bring to boiling.	Reduce	heat and simmer, tightly covered, 20 to 30 minutes	or until quail are tender. Serve quail with pan juices spooned over.
Cut centers from peppers and boil in salted water for about 10 minutes; drain. Brown onion in margarine and then add salt, garlic salt, Worcestershire sauce, pepper and ground beef. Allow meat to brown. Add rice and cheese. Add tomatoes and egg to mixture; toss well and stuff into peppers, putting the remainder of mixture around peppers in pan. Bake at 350° for 25 minutes.
Butter the sides of a heavy 3-quart saucepan. In it combine sugar, evaporated milk and butter. Cook and stir over medium-high heat until mixture comes to a boil. Cook over medium heat to 236° (soft ball stage) about 12 minutes, stirring frequently. (Mixture should boil gently over entire surface.) Remove from heat, add remaining ingredients and stir until chocolate is melted. Turn into a buttered 13 x 9 x 2-inch pan. Score while warm; cut when firm. Chill, if necessary. Makes about 3 1/2 pounds.
Put raw rice in bottom of casserole. Brown pork chops and place on top of rice. Arrange one slice tomato, onion and bell pepper on each pork chop. Pour bouillon over all and add salt and pepper to taste. Cover and bake at 350° for 1 hour.
Place the raisins in the Port wine and marinate them for 1/2 hour. Drain the raisins and gently pat them dry with paper towels. Place the Stilton cheese in a food processor and blend it. Add the softened butter and blend it in. Add the heavy cream and blend it in until the mixture is very smooth. Remove the mixture from the food processor and place it in a bowl. Add the marinated raisins and mix them in well.
Bring vinegar to a boil in small nonaluminum saucepan. Meanwhile, place herbs in a clean hot 16-ounce jar or bottle. Pour hot vinegar into jars. Cover and let stand for several days. Ready to be used. Store in cool place.
Melt butter in large 9 x 9-inch baking pan (I use a 10-inch frying pan). Spread brown sugar evenly in pan and when beginning to caramelize slightly, arrange pineapple slices and fill center of pineapple with maraschino cherries and the nuts between the other areas as desired. Sift together flour, baking powder and salt. Beat egg	yolks until light, adding sugar gradually. Add pineapple juice and sifted flour alternately and beat well.	Fold in stiffly beaten egg whites and blend well. Pour batter over pineapple mixture. Bake in moderate oven at 375° for 30 to 35 minutes. Cake should spring back when lightly touched in center. Turn	upside down on cake plate (cover pan with cake	plate before turning upside down). Serves 8.
Combine meats and salt; blend lightly. Add crumbs that have been soaked in water, then drained. Stir in allspice, nutmeg and onion. Add eggs one at a time, mixing well. Shape into 1 1/2-inch balls. Brown in butter. Add water to cover. Cover pan; simmer 1 1/2 hours. Add bouillon cubes; stir until dissolved. If desired, thicken sauce. (I put meat balls in large roasting pan and cook in oven.)
Cook cabbage in boiling water only until leaves fall off head. Reserve 14 to 16 large leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge. Roll up leaf completely to enclose meat
Combine dry ingredients in a large bowl. Add eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
Peel avocados and mash well. Add the rest of ingredients and mix well. Let set for at least 1 hour. Serve cold.
Brown ground meat with chopped onion, pepper and celery. Season with salt, pepper (a dash of garlic salt, too). Add mushrooms, if desired. Layer in casserole: noodles, ground meat mixture, cream-style corn, tomatoes and sprinkle top with Parmesan cheese. Just keep layering until all ingredients are used. This makes 2 medium casseroles with 2 layers in each. Bake at 350° for 30 to 40 minutes until heated through.
Unwrap cream cheese and place in a glass mixing bowl. Microwave, uncovered, about 1 1/2 minutes on 50% power (Medium) or until softened but not melted. Blend in garlic, caraway seed, basil, dill and chives. Pat into a round cake, about 1 1/2-inches high. Roll generously on all sides in lemon pepper. Refrigerate. Best made a few days ahead so that flavors blend. Serve with assorted crackers.
Melt margarine in pie plate. Sift flour and sugar; pat out. Bake at 400° for 10 minutes or until brown.
Roll cookie dough onto pizza pan and bake at 375° for 9 to 11 minutes. Spread cream cheese on top. Mix remaining ingredients in a small bowl. Spread over cookie and cream cheese. Chill 4 hours. Cut into pizza slices.
Mix together orange juice, boiling water and dates in a bowl. Stir in soda, sugar, shortening and vanilla. Add an egg, then flour sifted with baking powder and salt. Stir in nuts.	Bake in	greased loaf pan for 50 minutes at 350° or until done.
Boil codfish with garlic and parsley until done. Drain and cool; flake and add onion, parsley and pepper flakes. Boil potatoes and mash them. Stir potatoes into codfish mixture with one beaten egg. Form into generous 1-inch balls or small patties (for fish cakes) and deep fry.
Beat until thick and lemon colored (5 minutes) the 3 large eggs. Gradually beat in sugar. Add water and vanilla. Sift together flour, baking powder and salt and beat only until smooth and well blended. Grease shallow pan (10 x 15-inch), then line with wax paper and grease paper. Bake at 350° for about 15 minutes. Turn immediately onto wax paper which is sprinkled with powdered sugar. Remove pan paper and spread with jelly or jam; roll in wax paper until cool.
Mix in order given. Drop by teaspoonful on cookie sheet. Bake at 350° for 10 to 15 minutes.
Cook potatoes in 1/2 clam juice and 1/2 water. Add clams just before potatoes are done. Cook about 5 minutes. Remove half the juice.
Bring to boil the sugar and syrup. Let bubble. Add peanut butter and vanilla. Mix in cereal. Spread in greased cake pan. Melt chocolate and butterscotch chips; spread on top. Enjoy when cooled.
Saute vegetables, shrimp and scallops in olive oil and seasonings. Set aside. Broil flounder until flaky. Lay vegetables and seafood mixture on top of flounder and broil a few more minutes.
Combine all ingredients in a large bowl; stir well. Spoon bean mixture into a lightly greased 3-quart casserole. Bake, uncovered, at 300° for 2 hours or until hot and bubbly, stirring occasionally. Serves 12.
Mix all together and drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes or until done.
Cook on stove until simmering. Cover meat or chicken with sauce and bake or grill as usual.
Mix together cornstarch, wine, water and seasoning until smooth. Microwave on High (100%) for 4 to 6 minutes or until thickened. Stir occasionally. Stir in cheese until melted. If not completely melted, microwave on High (100%) for 1 to 2 minutes or until melted. Serve hot with French bread cubes. Recipe yields about 3 cups.
Mix together sugar and cocoa. Beat eggs in small dish. Add eggs and all other ingredients to sugar and cocoa. Pour into frozen 8 or 9-inch deep dish pie shell. Bake in preheated 350° oven for 30 minutes or until set.
Cut a slice from stem end of each tomato. Scoop out pulp and invert tomatoes to drain. Melt butter in a 1 1/2-quart glass casserole in microwave oven (30 seconds at High). Blend in flour, onion and curry powder. Stir in milk. Cook uncovered for 2 1/2 to 3 1/2 minutes at High or until thickened and smooth. Stir occasionally. Stir in mixture of salt, pepper and garlic powder and then chicken. Fill tomato shells with chicken mixture and place in a 1 1/2-quart baking dish. Heat uncovered in microwave oven for 4 to 6 minutes at High or until thoroughly heated. Rotate dish one-quarter turn once.
Mix and spread in a 9 x 13-inch dish. Bake at 400° for 10 minutes. Cool.
Bring to a boil the Jell-O, sugar and water. Add cream cheese, baby food and crushed pineapple (not drained). Mix well with beater. Set aside. Beat Pet milk which has been chilled. Fold this into other mixture (after the milk has been whipped). Spread in dish and sprinkle with pecans. Chill!
Beat eggs until light in color. Add sugar and nutmeg; beat until light. Add oil and stir. Add salt and milk with the soda stirred in. Add 2 1/2 cups flour with baking powder; beat until smooth. Add rest of flour and dough will start to leave the spoon. Flour the kneading board lightly, roll out and cut. Fry in hot lard. Recipe makes about 2 1/2 dozen.
Beat egg whites until foamy. Add sugar. Gradually beat until stiff. Fold in almonds, cherries, syrup, vanilla and almond flavoring. Fold confectioners sugar into whipped cream. Fold into beaten egg mixture. Pour into chilled graham cracker crust. Garnish with cherry pieces and slivered almonds. Freeze until firm.
Combine avocados, lemon juice, onion and Worcestershire sauce. Beat until smooth. Add cream cheese, sour cream and salt; blend well. Stir in drained, flaked crab meat; chill. Serve with assorted crackers.
Arrange chops in 9 x 13 pan. Place all ingredients on chops. Cover pan and bake at 350° for 30 minutes. Uncover and cook about 30 minutes or until done.
Cook broccoli until almost done. Mix broccoli, egg, onion, mayonnaise, soup and cheese. Pour into 2 quart casserole baking dish. Combine margarine and stuffing mix, then sprinkle over top. Bake at 350° for 30 minutes.
Mix sugar, flour, butter, lemon and egg yolks. Add milk and whites of eggs (beaten stiff). Bake in uncooked pie shell at 350° for 40 to 45 minutes.
Saute diced onions in butter until lightly browned. Add cubed pork, then sauerkraut and top with cubed apples. Add a little water and simmer for 1/2 hour. Serve with mashed potatoes and pork or sausage.
Mix first 5 ingredients and put in greased casserole dish. Crush crackers and mix with melted margarine. Put on top of casserole. Bake at 350° for 45 minutes.
Combine the soup and bouillon well. Add the water and shrimp. Heat and just before serving, add the sherry to taste. Makes 6 to 8 servings.
In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set.
In small bowl, stir together cream cheese and chives. Spread on roll halves. Layer bottom half of roll with lettuce leaf, 2 slices turkey, tomato, green pepper and 1 slice cheese. Top with remaining roll.
Place sifter in 8-inch square pan and into it add flour, sugar, soda, salt, and cocoa. Sift into pan and make 3 indentations in mixture. In one add 1 tsp. vanilla; another add 1 Tbsp. vinegar; and in the other add 5 Tbsp. oil. Pour in gradually, beating, 1 cup water. Beat smooth. Bake 35 minutes at 350°.
Cut or blend first 4 ingredients until the consistency of meal. Add powdered milk mixture. Roll dough to approximately 1/8-inch thickness. Cut into strips. Sprinkle with paprika. Bake in 425° oven for 8 to 10 minutes. Approximate yield: 1 dozen.
Slice roast in at least 1/2-inch slices. Place in crock-pot. Mix all other ingredients together and pour over meat. Cook on high for 6 hours. If gravy needs to be thicker, make mixture of cornstarch and water to thicken. Roast can be cooked in oven at 350° for 2 1/2 to 3 hours instead of crock-pot.
Add all ingredients together and cook for about 25 to 30 minutes. When it starts to boil, put in jars.
Measure rice into 2-quart saucepan with tight fitting lid. Add water and salt. Cook until it boils up high; lower heat, cover and cook 15 minutes, until liquid is absorbed. Let it steam a few minutes and serve. Serves 5 to 6. This works with any amount of rice; just double the water to keep it in proportion to the rice.
Brown sausage; drain off excess fat. Mix with remaining ingredients. Bake in a 2-quart covered casserole dish for 1 hour and 15 minutes at 350°.
Brown beef in heavy saucepan; drain. Chop onion and chilies; add to beef. Add remaining ingredients. Simmer on low heat for at least 30 minutes. Stir frequently.
Peel and wash potatoes, then cut them into 4 pieces longways, then slice them sideways. Do the same with the onions. Take a 3-quart pot and put a layer of potatoes; sprinkle pepper and garlic salt. Put 5 cut squares of butter over the potatoes, then a layer of onions, then a layer of cheese. Repeat until you use all the potatoes, then pour in a cup of milk. Cook on low heat until done.
Brown meat and onion. Add other ingredients. Simmer 20 minutes. Make corn bread. Place on top of meat mixture. Bake until corn bread is done. Check oven temperature for corn bread.
Cook potatoes until tender. Make gravy according to directions and add cheese. Pour over potatoes and serve.
Mix all ingredients in a casserole dish. Bake at 325° for 1 hour.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.
Into an 8 ounce glass measure the first three ingredients. Gradually add enough club soda to fill glass 3/4 full. Stir until sugar is dissolved. Add ice cream; stir. Serve with a spoon and straw. Serves 1.
In 10-inch skillet, cook beef until browned, and spoon off fat. Add Prego mixture. Heat thoroughly; stir often.
*You can use tomatoes, green peppers, onions, cauliflower, cucumber and radishes.
Cook green pepper, celery and onion in butter for five minutes. Blend soup and milk and heat slowly. Do not boil. Add cheese and stir until melted. Combine chicken, noodles, pimentos and mayonnaise. Mix well and turn into 9 x 13-inch baking dish. Pour cheese sauce over all and sprinkle with almonds. Bake at 425° for 35 to 40 minutes or until hot and bubbly.
Beat oil, eggs and sugar well in large bowl. Add dry ingredients, which have been sifted together. Beat. Add carrots, pineapple and nuts. Bake at 350° in round pans for 35 to 40 minutes. Makes 3 layers.
Mix together sugar and flour. When smooth, add eggs, milk, vanilla, coconut and margarine. Grease with butter a 9 1/2 or 10-inch deep dish pie plate. Bake at 350° for 30 to 40 minutes.
Melt 1/2 cup butter and fill bottom of 9 x 13-inch baking dish. Add half of potatoes. Combine soup, sour cream and milk; pour half of mixture over potatoes. Layer 1 cup cheese. Top with remainder of potatoes and soup mixture. Top with 1 cup cheese and cornflake crumbs. Add 2 tablespoons melted butter. Bake at 350° for 45 minutes.
Preheat oven to 450°. Mix baking mix, 1/3 cup milk and 1 tablespoon sugar until mixture leaves side of bowl. Stir in cranberries.
Soften yeast in the warm milk. Add 1/2 cup sugar and 1 1/2 cups flour. When bubbly add salt, beaten eggs, shortening and second amount of flour. Knead in enough flour so it is easy to handle. Let raise until double in bulk. Cut off pieces and dip first in melted butter and then in mixture of sugar, cinnamon and chopped nuts. Place one layer of balls in angel food cake pan until each barely touches the next. Fill in cracks with raisins and additional chopped nuts. Continue this way until all balls are placed in pan. Cover and let raise for 1 hour. Bake at 375° for 35 to 40 minutes. What sugar mixture is left may be sprinkled between layers of dough before baking.
Melt oleo; add cinnamon, brown sugar and raisins or nut meats. Mix well and spread on rolled dough. Roll up and slice 3/4-inch thick. Put in pan and let rise until double, about 40 to 50 minutes. Bake.
Drain syrup from potatoes. Mash; add milk, sugar, margarine and salt. Mix well. Fold in nuts. Put in shallow, greased baking dish. Top with marshmallows. Heat at 375° for 15 minutes or until marshmallows are brown on top. Serves 4.
Blend all ingredients in a blender for one minute. Cook over medium-high heat, stirring constantly until the mixture thickens. Use as a topping the same as you would whipped cream.
Make slits in fat of roast; put on rack in roasting pan and baste with sauce made of the rest of the ingredients. Bake at 350° for 2 hours, basting often with sauce. Trim off a thin layer of the fat before serving.
Combine first 5 ingredients; toss gently. Set aside. Combine eggs, sugar and vanilla; beat at medium speed of an electric mixer until well blended. Combine 3/4 cup flour, soda, salt and lemon rind; gradually add to egg mixture, beating until smooth. Stir Macadamia nut mixture into batter. Spoon batter into a greased and wax paper lined 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack.
Grate potatoes. Put in center of a clean dish towel and squeeze out excess water. Mix potatoes with the onion, salt and pepper. Add eggs and enough flour to absorb the extra moisture. Heat oil in skillet until it is very hot. Drop batter by soup spoonfuls and fry until brown. Remove to a platt
Brown chops and set aside. Combine cooked noodles, tomatoes and onion in open baking dish. Place chops on top of noodles. Bake at 350° until chops are thoroughly cooked. Serves 6 to 8.
Heat the first 3 ingredients for 15 minutes. Butter pan lightly. Line pan with vanilla wafers. Spread mix over wafers. Slice the bananas lengthwise. Drain the pineapple well. Pour over other ingredients. Top with Cool Whip. Decorate with chopped pecans and cherries. Let set several hours or overnight.
Combine nuts, dates, soda and salt in a mixing bowl; add the shortening and boiling water. Allow mixture to stand for 15 minutes. Stir to blend. Beat the eggs slightly. Add the vanilla. Stir in sugar and flour. Add to date mixture. Do not overmix. Bake in 350° oven in greased and floured pan.
Melt cheese in double boiler. Add evaporated milk. In a skillet brown meat with onion. Add tomatoes, chilies and garlic. When cheese is completely melted, add meat mixture. Serve with Doritos. Top with sliced jalapeno peppers (if your tongue can take it).
Cook spinach and drain very well. Mix all ingredients well, and shape into bite size balls. Bake on cookie sheet at 350° for 10 to 12 minutes.
Preheat oven to 350°. Cook and drain broccoli. Put in 1 1/2-quart baking dish. Cube cheese and put on top of broccoli; mix. Crumble crackers and put on top of broccoli mixture. Melt butter and drizzle over crackers. Bake 30 to 40 minutes.
In very hot jars, place first three ingredients. Bring to boil vinegar, water and salt. Pour boiling hot brine over pickles that are already put in the jar and seal.
Mix cake mix with margarine and 2/3 cup milk. Pour half the batter in greased 9 x 13-inch pan and bake 10 to 15 minutes at 350°. While batter bakes, melt caramels with remaining milk. Remove cake from oven, pour caramel mixture over and sprinkle with nuts and chips. Add remaining half of batter and return to oven and bake 20 minutes. Frost with coconut pecan icing.
Over medium heat, mix sugar and water into a syrup. While hot, add jello, then cool. Add lemon juice, orange juice, pineapple juice, water and almond extract.
Temporarily empty the cooked spaghetti in a 13 x 9-inch baking dish. Melt margarine in the same saucepan in which you cooked the spaghetti. Cool slightly; stir in the egg. Pour spaghetti back in saucepan and mix well. Arrange cooked spaghetti over bottom of the 13 x 9-inch baking dish. Crumble browned hamburger over spaghetti; top with sauce and then sprinkle cheese over all.
Preheat oven to 400°. Grease twelve 2 1/2 x 1 1/4-inch muffin cups. In a large bowl, with fork, mix all the dry ingredients. In a small bowl, with fork, beat egg slightly, stir in milk and oil. Stir egg mixture into flour mixture, just until flour mixture is moistened. (Batter will be lumpy, not smooth). Spoon batter into muffin cups. Bake 20-25 minutes until golden and toothpick inserted comes out clean. Immediately remove muffins from pan. Makes 12 muffins.
Brown sausage, breaking with a fork to crumble. Stir in onions and mushrooms. Saute until soft. Add precooked wild rice with chicken broth. Simmer to reduce broth. Blend in cream and heat thoroughly. Sprinkle almonds on top and serve at once.
Grate zucchini set aside. Beat sugar into eggs. Add oil and vanilla. Blend well. Add zucchini and beat in remaining ingredients. Pour into 2 well greased and floured loaf pans. Bake at 350° for 55 min. Test with toothpick. Cool 10 min. before removing from pans.
Wash, dry chicken and cut into desired size serving pieces. Coat thoroughly with seasoned flour. Brown on all sides in fat in frypan. Place chicken in covered baking pan. Cover and bake 1 hour or until tender in moderate 350° oven. Uncover the last 10 minutes.