HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, stir together 1/3 c. of the mustard, 1 Tbsp. of the cayenne, the vegetable oil, and the vinegar. Place the chicken in a large lock-top plastic bag and pour in the mustard mixture. Press out the air and seal the bag tightly. Massage gently to distribute the marinade. Set in a large bowl and refrigerate for at least 2 hours, turning and rubbing the bag occasionally. Prepare a fire for indirect-heat cooking in a covered grill. Combine the remaining 1/3 c. mustard with the remaining 1 Tbsp. cayenne. Remove the chicken from the marinade, allowing as much marinade as possible to cling to the surface. Place the chicken, skin side down, in the center of the grill rack. Grill, turning frequently, for about 25 minutes; do not worry if some of the marinade sticks to the grill. Turn the chicken skin side up and brush it with the mustard-cayenne mixture. Cover the grill, open the vents halfway, and cook until opaque throughout and the juices run clear, about 10 minutes longer. If necessary, cut the chicken into smaller portions, then transfer to warmed individual plates and serve.
Grease 1 1/2-quart loaf pan or baking dish. Butter and toast the bread slices. Cut in squares and layer in the baking dish. Sprinkle raisins over bread. Mix eggs, sugar, salt (if using), water, milk and vanilla; pour over bread and let stand 10 minutes. Mix 1/2 teaspoon of cinnamon and 4 teaspoons of sugar; sprinkle over top of bread pudding and bake in a 350° oven for 30 minutes.
Mix margarine, sugar, egg yolk and nuts. Put baking soda over the dates; add boiling water. Add this to first mixture. Add flour, vanilla and beaten egg white. Bake in loaf pan for 1 hour at 350°.
Wash chicken and dip in Italian dressing. Sprinkle generously with lemon pepper, garlic powder, salt and pepper. Cook as desired. For best results, I let the chicken sit overnight in the Italian dressing and cook on the grill. Cook rice until tender and add sliced garlic cheese and soup. Spread into a lightly greased baking dish and bake at 400° until cheese is bubbly. Serve with chicken and a garden salad.
Mix well together the soup, A.1. sauce and Worcestershire sauce. Add to stew beef which has been salted and peppered to taste. Put in casserole dish. Bake, covered, for 3 hours at 300°. Serve over rice.
Beat egg yolks. Add in salt, sugar and vanilla. Beat well and add in alternately the flour and cream. Turn dough onto floured board and cover. Allow to rise 10 minutes. Knead until dough begins to blister. Roll thin. Cut into strips about 1 x 4-inches. Cut slit in center of each strip and twist one end through slit. Fry in deep fat at 375° until lightly browned. Drain on paper towel. Dust with powdered sugar when cool.
Dissolve yeast in warm water. Beat one egg and add warm water and yeast, sugar and oleo, then add flour. Mix well. Use immediately or store in refrigerator in airtight container. This will keep for up to 2 weeks. Spoon batter in well-greased muffin tins. Fill pans half full. Bake at 350° for about 20 minutes.
Slice zucchini in bottom of dish. Brown hamburger and onion together; drain. Mix in tomatoes. Place on top of zucchini. Top with pizza sauce. Layer Mozzarella cheese on next, then sprinkle with Parmesan cheese. Repeat layers. Place crushed cracker crumbs on top. Bake at 350° for one hour or until tender.
Preheat oven to 350°. Mix all ingredients together and pour into a greased and floured tube pan. Bake for 1 hour. Sprinkle with powdered sugar, if desired.
Have butter at room temperature. Dice ham. Grate cheese. Mix all ingredients. Slice all rolls in half. Spread mixture on rolls. Cover with aluminum foil. Bake at 400° for 20 minutes.
Add flour to cream and stir until well dissolved. Generously grease microwave-safe casserole dish (button and sides) with butter. Cover bottom of casserole with a third of the crackers which have been crumbled by hand. Add one layer of oysters. Pour half of the cream mixture over oysters. Add salt, pepper, garlic powder and sliced butter. Repeat process by making another layer as listed. Cover well with a layer of crumbled crackers, sliced butter, salt and pepper. (You should judge the amount of salt by the saltiness of the oysters.) Sprinkle with paprika and Parmesan cheese. Microwave (Medium-high) for 15 minutes, rotating at 5 minute intervals.
Soften cream cheese. Mold into a ball. Rinse crab meat and remove excess water with paper towels. Cover cream cheese ball with crab meat and cocktail sauce. Serve with crackers.
Cook ground beef and drain grease. Put ground beef and all remaining ingredients into a large boiler pan. Cook for 3 hours on medium heat until the texture becomes thick and ground beef is coated with the tomato base. Serve with garlic bread or saltine crackers.
Mix sugar, flour and cocoa together, then add milk, beaten egg yolks and butter. Cook in double boiler until thick or cook in microwave. Pour in baked crust and add meringue. Bake at 300° until brown.
Brown meat and onion; drain. Season. In oblong dish, put layer of quartered tortillas. Spread meat into dish, then beans, cheese and tortillas. Spread Ro-Tel tomatoes on top of tortillas. Bake at 350° for 30 minutes.
Mix flour and sugar with water. Heat to boiling, stirring constantly. Lower heat and continue cooking until thickened. Add raisins and remove from heat. Let cool; stir in grated rind, lemon juice and orange juice. Add orange slices just before serving, if you wish.
Mix flour, margarine and pecans. Put in 9 x 13-inch pan. Bake at 350° for 15 minutes and cool. Mix cream cheese, powdered sugar and Cool Whip. Pour over cooled crust. Fix pudding as directed on box. Cool completely and put over cream cheese mixture. Cover with small carton Cool Whip. Sprinkle some chopped nuts on top (optional).
Heat oven to 350°. Grease and flour pans. Measure all ingredients into a large bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 30 to 35 minutes. Let cool and frost.
Heat oven to 350°. Stir together flour, baking soda and salt in a large mixer bowl. Beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs; blend thoroughly. Gradually add flour mixture, beating well. Stir in toffee bits. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Fry hamburger. Add soup, water, sliced potatoes and onion, salt and pepper. Mix well. Place in casserole dish; bake for 1 hour at 325°. Add more water, if necessary.
Cut bacon into 1-inch pieces. Fry until bacon begins to get crisp; add ground beef and onion. Cook until beef is done. Add beans and all other ingredients. Turn heat down low and simmer 45 minutes to 1 hour.
Cook the rhubarb with 2 tablespoons sugar and the butter until the rhubarb is done. Mix the egg yolks, 1/4 cup sugar, milk, cornstarch and salt into a paste. Add to the rhubarb and continue cooking until thick. Put into a prebaked pie shell. Top with meringue.
Combine milk, butter and bread crumbs. Add remaining ingredients and mix. Pour into buttered casserole. Bake at 350° approximately 25 minutes or until set.
Blend first seven ingredients until creamy. Add remaining ingredients and stir until well blended. Pour into a greased and floured tube cake pan.
Combine all ingredients except potato chips and cranberry sauce and toss lightly. Place in lightly greased casserole; top with potato chips and garnish with dabs of cranberry sauce. Bake in a hot oven, 400°, for about 20 minutes or until piping hot and browned. Makes 6 servings.
Beat eggs, salt and almond extract or brandy until light. Gradually add sugar and syrup. Add flour, dates and nuts. Pour into 2 greased 8-inch pans. Bake at 375° for 20 to 25 minutes. Remove from oven. While still hot, shape into small balls with 2 teaspoons and roll in hands, then in powdered sugar.
Dissolve jello in 4 cups of hot water. Add 1 1/2 cups of sugar and mix well. Next, add pineapple and frozen orange juices. Chill. Add ginger ale just before serving.
In a large skillet, heat oil over medium to high heat. Add onion and saute until translucent. Add turkey and cook until no longer pink. Drain off any liquid, add chili powder and cumin. Mix well and add spaghetti sauce. Simmer for 10 to 15 minutes. Meanwhile, cook lasagna noodles, following package directions. Drain and reserve. Spread 1/3 cup meat sauce in the bottom of a deep 4 x 9 inch baking dish. Place 2 noodles on top of sauce, overlapping slightly. Spread noodles with half the sour cream; then sprinkle with 1/3 of the cheese. Repeat layers once more, topping with the chilies. Layer with noodles. Spoon remainder of sauce over noodles, and top with cheese. Cover and bake in a preheated 350 degree oven for 25 to 30 minutes. Uncover and bake 10 to 15 minutes longer. Serve hot. Serves 4.
Cook macaroni and drain. Add rest and mix with mayonnaise. Salt and pepper to taste.
Heat oven to 375°. Grease muffin cups. Mix sugar and shortening well. Blend in egg. Sift dry ingredients and add to creamed mixture alternately with milk. Fill muffin cups 2/3 full. Bake 20 to 23 minutes. Serve hot. Makes 14 to 16 small muffins.
Brown and add a small amount of water to meat. Simmer 1 hour. Add chopped celery and boil until cooked. Add boiled onions and bean sprouts. Thicken juice with cornstarch and simmer awhile. Add brown gravy sauce for color. Serve over cooked rice and top with chow mein noodles and soy sauce to taste.
Brown sausage; remove some grease. Lightly, add celery, mushrooms and onions; brown together. Mix corn bread stuffing and chicken broth together; add to sausage mixture. Put into a 2 1/2-quart casserole. Bake at 350° for 35 minutes. Makes 8 to 10 servings.
Preheat oven to 375°. Prepare crumb topping by combining flour, brown sugar and shortening in bowl until mixture resembles coarse meal.
Combine potatoes, onions, bouillon cubes, mixed vegetables and water in a big pot. Bring all to a boil and reduce heat. Simmer for one-half hour. Then add celery soup and Velveeta cheese. Stir until well blended and hot. Serves 6.
Cook rice according to directions; drain. Place in a 1 1/2 to 2-quart casserole dish. Add broccoli, cheese and soup; mix well. Crush crackers and place on top of mixture. Place pats of butter on crackers. Bake in oven at 350° until bubbly.
Preheat oven to 350°. Bake souffle, uncovered, for 15 to 18 minutes, or until slightly warmed. Combine souffle, bread crumbs, onion and lemon juice in bowl; mix well. Remove and discard mushroom stems. Place mushroom caps in shallow baking pan. Brush with butter; sprinkle with cheese. Bake for 15 minutes.
Crumble dry cake mix and margarine together as for pie dough in bowl. Spray 9 x 13-inch glass Pyrex dish with Pam. Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer. Test by inserting butter knife in cake. If clean, cake is done. May be served with Cool Whip.
Put dates in 1 cup boiling water. Add baking soda; set aside to cool. Cream butter and sugar, then add eggs. Mix cocoa with flour. Add flour mixture and date mixtures alternately to butter mixture, then add vanilla.
Cook potatoes until tender in boiling water. Drain and mash. Beat cream cheese with mixer until smooth. Add potatoes and remaining ingredients, except paprika. Spoon mixture into a 2-quart casserole that you have sprayed with Pam. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 to 45 minutes, until thoroughly heated.
Dissolve jello in water. Add cranberry sauce and stir until blended. Chill until partially thickened. Add sliced bananas and pecans. Spoon into mold; chill until firm. Serve on greens. Yields 6 to 9 servings.
Fry onions and butter until brown. Add all the rest of ingredients with onions and slow-cook for 10 to 15 minutes.
Mix all ingredients in large bowl (except nuts). Beat at medium speed for 10 minutes. Add pecans. Pour in a greased tube pan. Bake for 60 minutes at 300°. Serve plain or with glaze.
Beat eggs slightly, add sugar, syrup and margarine. Beat using mixer; add vanilla. Continue on medium speed. Add oatmeal. Pour into unbaked 9-inch pie shell. Sprinkle with coconut if desired. Bake until set	and pastry is brown in 350° oven for 15 to 20 minutes.
Mix cake according to directions on box, using only 3/4 cup of water. Add pineapple, juice and all. Pour into greased and floured 10 x 13-inch pan. Bake at 300° for 35 minutes, or until done when tested.
Cut potatoes into strips. Coat skillet with oil over medium heat. Saute lightly the onions and bell pepper. Add potatoes and stir to coat with oil. Cook, stirring for 2 minutes. Add squash and seasonings; gently mix. Cover and heat on low. Cook until potatoes are tender, checking and turning often.
Heat oven to 350°. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 1 hour and 5 minutes or until done.
Mix Crisco and sugar; add eggs, one at a time, beating constantly. Mix salt and soda with flour. Add alternately with buttermilk and lemon extract. Bake in tube pan in 300° oven for 1 hour and 15 minutes.
In a medium saucepan, brown meat in heated oil. Add remaining ingredients and bring to a boil. Reduce heat and simmer 20 to 25 minutes or until potato is tender. Serves 4.
Rinse beans with water and pick out bad beans and dirt. Soak beans in water 2 to 3 hours or overnight. Saute onions and green pepper in oil. Add garlic and oregano. Set aside while cooking beans. Put beans and cup of water in pressure cooker. Add salt and pepper. Cook 1 hour at medium heat. When beans are soft, add sauteed mixture.
Cook lasagne according to package directions and drain. (Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Combine Fontina cheese, vegetables, 2 1/2 cups of the Ricotta and the egg. Place layer of lasagne on bottom of a 13 x 9-inch baking dish. Spread with 1/2 of the cheese mixture. Repeat layers, ending with lasagne. Saute onion in oil until tender. Add flour and nutmeg. Stir in chicken broth and remaining Ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagne. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Uncover and broil about 2 to 3 minutes or until it is lightly browned. Makes 8 servings.
Roll each pepper in hand 8 or 9 times hard, then dice. Put all ingredients in blender and blend. Serve with chips, veggies, etc.
Preheat oven to 400°. Spray muffin tin with no-stick spray.
Mix well all ingredients together; let marinate overnight in the Italian dressing. Set out at room temperature all day before serving.
Put pineapple and juice in bowl. Sprinkle jello in pineapple and stir well. Fold in Cool Whip until set.
Mix all ingredients well and put in loaf pan. Pour ketchup over meat loaf and bake at 350° for 1 hour.
Prepare dinner as directed, except use 3/4 cup milk. Add remaining ingredients. Mix well. Pour into 1 1/2-quart greased casserole. Mix cracker crumbs and margarine. Put on top and bake at 350° for 30 minutes.
Cream the shortening and sugar thoroughly. Sift together the flour, salt and soda. Combine with oatmeal. Add to the creamed mixture, alternately with the milk. Stir in the vanilla. Roll out to 1/8-inch thickness on floured board. Cut into 2 1/2-inch circles with floured cookie cutter. Bake on greased cookie sheet in 375° oven for about 10 minutes. Makes 5 dozen.
Cream sugar and shortening together. Add eggs and mix well. Add dry ingredients and then nuts and apples. Bake 45 minutes at 350°.
Beat egg and grate cheese. Add milk to egg, add cheese, then spinach and mix well, but gently. Add onion, Worcestershire sauce and seasonings. Cook rice. Add butter. Add rice mixture to spinach mixture. Turn into a 2 quart casserole. Bake in 350° oven for 1 hour.
Dissolve gelatin in boiling water. Stir in sherbet until melted. Chill until slightly thickened. Mix in half the oranges and pineapple chunks. Pour into ring mold sprayed with no-stick cooking spray. Chill until firm. Unmold. Stir marshmallows, coconut and remaining fruit into whipped topping. Scoop mixture into center of ring mold. Makes 8 to 10 servings.
Combine melted butter and cocoa; then add milk and vanilla. Stir in sugar (sifted if lumpy) and salt in 3 parts. Beat until smooth. If frosting is too thick, beat in 1/2 teaspoon milk at a time.
Flour blueberries. Cream butter and sugar; add egg. Add flour and baking powder alternately while adding milk. Fold in blueberries. Bake in greased tins at 375° for 25 minutes. Makes about 18 muffins.
Bring the 5 ingredients to a boil, stirring constantly, until very thick. Stir in 2 tablespoons butter and 1 1/2 teaspoons lemon juice. Cool. Fold in 2 cups fresh blueberries. Chill. Whipped cream for topping is good.
In buttered casserole dish, put 1 layer oysters, then 1 layer crushed crackers. Dot with margarine. Sprinkle with salt and pepper. Repeat. Pour Pet milk over all this. Finish by pouring regular milk until all ingredients are covered. Bake at 350° for 30 minutes or until golden brown.
Preheat oven to 325°. In a small bowl combine flour, baking powder and salt. Set aside. In a large bowl mix butter, brown sugar, white sugar and vanilla extract. Beat at medium speed until creamy (3 to 5 minutes). Add egg; beat well. Turn mixture on low. Gradually add flour mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake 7 to 9 minutes. Cool on cookie sheet for 2 minutes.
Cook beans tender. Drain and add mixture. Cook 30 minutes. Seal in jars.
Mix cans of corn in bowl. Add eggs (beaten), butter, sour cream and cornbread mix. Lightly grease a casserole dish and pour in baking dish and bake for 40 to 50 minutes at 350° or until golden brown.
Mix first 6 ingredients with spoon. Then mix 4 minutes with beater at medium speed. Fold in cranberry sauce (cubed). Pour into 2 greased and floured loaf pans. Bake at 350° for about 55 minutes.
Brown ground beef and drain fat. Add 2 cans Ro-Tel tomatoes. Melt cheese in microwave and combine with meat mixture. Serve warm.
Heat oven to 350°. Mix dry ingredients and set aside. In a large bowl cream butter and sugar; beat in eggs until light and fluffy. Beat in bananas and vanilla extract. Add flour mixture; beat until blended. Stir in walnuts. Add batter to well-greased 9 x 5-inch loaf pan. Bake 1 hour and 10 minutes or until toothpick wipes clean. Cool in pan on wire rack. Makes 1 loaf (12 slices).
Boil chicken until tender; use no salt. Remove chicken from bones; cube. Mix butter and stuffing mix. In large baking dish put together as follows: layer of stuffing mix, chicken, can of mushroom soup, cup of broth, remainder of stuffing mix, remainder of chicken, cream of chicken soup and other cup of broth. Top with remaining crumbs. Bake at 375° until hot all the way through.
Cover and simmer onion and celery in margarine in 2-quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat just until cheese melts. Sprinkle with paprika.
In large pan, saute onion, celery and green pepper in butter. Blend in flour, salt and chicken broth; stir until thick. Cook rice as directed on the box, including herbs and spices. Combine all ingredients, except cheese and cracker crumbs. Place in buttered 9 x 13-inch casserole. Top with shredded cheese and cracker crumbs. Bake 30 minutes at 400°.
In a bowl, combine the first 4 ingredients. In another bowl, combine buttermilk, oil and vanilla; add to dry ingredients. In a mixing bowl, beat egg whites until soft peaks form. Fold into batter. Pour batter by 1/4 cupfuls onto a hot griddle coated with non-stick cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.
Measure the first 4 ingredients into blender container; mix until color is uniform. Add the remaining ingredients in the order given. Blend until ingredients are mixed.
Mix ingredients together. Pour into pie shell and bake in 350° oven for 40 minutes or until done.
Combine noodles, margarine, orange juice, 1/2 cup sugar and eggs in large bowl; mix well. Stir in raisins, salt and pie filling. Pour into buttered 9 x 13-inch baking dish. Mix corn flakes, 3 tablespoons sugar, cinnamon and lemon juice in bowl. Sprinkle over pudding. Bake at 350° for one hour. Yields 15 servings.
Saute onions and green peppers. Combine all ingredients including onions and peppers and mix well. Cover and refrigerate for 10 minutes.
Cut peppers in half lengthwise. Remove seeds. Parboil 5 minutes and drain. Brown onion in fat. Add tomatoes, seasonings and limas. Simmer 20 minutes. Remove from fire. Add cheese. Fill peppers with mixture. Sprinkle with crumbs. Place in shallow pan in 1/2-inch of hot water. Bake in moderate oven 20 to 30 minutes.
The day before, arrange the ingredients in order listed in bowl. Cover with foil and refrigerate. Toss before serving.
Mix all ingredients except cracker crumbs. Pour mixture into an oven proof baking dish which has been either well greased or sprayed with non-stick cooking oil.
Wash pork chops in vinegar. Season and let sit for awhile. Chop celery, tomatoes, onions and green pepper. Saute in a small gram of oil; add tomatoes. Cook about 20 minutes. Flour and fry chops in a small amount of oil, let drain. Place in a casserole dish and pour sauce over pork chops. Open mushrooms and pour juice over top of sauce and pork chops. Add wine. Cover and cook in oven for 30 minutes at 350°. This recipe can be used with chicken and beef ribs. Brown all meat.
Pour 2 cups of raw cranberries in greased pie plates (10-inch). Sprinkle 1/2 cup of sugar over them. Beat 2 eggs. Gradually add 1 cup of sugar, flour, butter and almond extract. Pour over cranberries. Bake at 350° for 35 to 40 minutes.
Peel and boil potato, then mash fine. Add vanilla. Add xxxx sugar, little by little. Stir until it gets like a pie crust. Sprinkle wax paper with xxxx sugar and pour mixture on. Roll out like pie crust. Spread peanut butter on top and roll up like jelly roll. Slice and then put in refrigerator. The longer it sets, the better it tastes. Drops of food coloring may be added, if desired. Must be kept refrigerated.
Melt chips, peanut butter and oleo. Pour over cereal. Mix well. Shake this mixture with powdered sugar in large bag. Spread on wax paper and cool.
Mix first 3 ingredients in a container with a lid. Cut biscuits in quarters. Place several pieces in container with cinnamon mixture and shake to coat each piece. Continue until all pieces have been dredged in cinnamon mixture. Melt 1 stick margarine or butter and pour into Bundt pan. Be sure that the entire pan is greased well. Layer the biscuit pieces. Sprinkle some of the cinnamon mixture over the biscuit pieces. Continue until pieces are layered and sprinkle the last cinnamon mixture on top. Melt a stick of margarine or butter and pour on top. Bake at 350° for 30 to 35 minutes. If you pan is small, use 3 cans of biscuits. Use 4 cans for a larger pan.
Cook broccoli until crisp-tender. Combine salad dressing, flour and salt. Gradually add milk. Cook, stirring constantly, over low heat until thickened. Add Cheddar cheese; stir until melted. Layer broccoli, chicken and sauce in 10 x 6-inch baking dish. Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese. Makes 2 servings. Recipe may be doubled. Bake at 350° for 25 minutes.
Mix together cake mix, flour, gelatin, eggs, and water. Beat 2 minutes. Add half the box of strawberries, including the syrup, to the batter; beat 1 minute. Add oil and beat again. Pour into greased and floured 11 X 13-inch pan. Bake at 350° for 35-40 minutes. Cool.