HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large casserole dish, pour Italian dressing to cover bottom of dish (1/4 cup).	Sprinkle 1/2 minced garlic in dish. Add chicken. Pour remaining dressing over chicken. Sprinkle remaining garlic over chicken. Slice potatoes around chicken; stir potatoes during baking time to coat.	Bake at 350° about 1 hour and 15 minutes or until potatoes are golden brown.
Place first 4 ingredients in a saucepan; bring to a boil, stirring sugar until it dissolves. Cover; remove from heat and let set until cool. Strain. Cover and refrigerate. To serve, fill glasses with equal amounts of juice, water and ginger ale. Add ice. Serve immediately.
Arrange broccoli on bottom of 9 x 13-inch pan or dish previously greased. Scatter the chicken over and top with soup mixture. Sprinkle with grated medium Cheddar. Top with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 4 to 6.
In small mixing bowl, beat the cream cheese, honey, milk and lemon peel. Serve with fruit; refrigerate leftovers. Yields 3/4 cup.
Beat egg. Add sugar gradually. Mix in the remaining ingredients, folding apples in carefully. Bake in preheated 350° oven for 30 minutes in a well-greased 8-inch pie plate.
Preheat oven to 450°. Peel, clean and split shrimp down the back to butterfly. Combine butter, crab, onion and parsley in a small pan. Heat until onion is limp. Add enough breadcrumbs just to bind the stuffing. Dip shrimp in egg and then in additional crumbs and place on a baking sheet. Stuff each shrimp with the crab stuffing. Bake 15 minutes, until shrimp flesh is opaque. Serves 2 to 3.
Combine all ingredients and bake until brown at 450°, for 20 to 30 minutes. Serves 4 to 6.
Dissolve jello in the boiling water and cool. Add sherbet and fruit. Chill until set. Serves 8.
Rinse and dry vegetables. Slice squash and eggplant about 1/2-inch thick. Halve tomatoes lengthwise. Cut peppers into strips. Rub vegetables with olive oil and lightly salt and pepper. Grill about 3 minutes on each side or until desired doneness.
In saucepan, combine sugar and water. Bring to boil, stir until sugar dissolves. Boil gently 5 minutes. Makes 2 cups. Keeps 6 months in refrigerator.
Mix all ingredients, except carrots, in saucepan. Mix well and bring to a boil. Pour over carrots and cool. May keep, covered, in refrigerator. Should set overnight before serving.
Cook broccoli and drain well. Saute onion and celery in butter. Add cheese to hot mixture to melt. Combine with all other ingredients. Bake in a 9 x 13-inch pan at 350° for 45 minutes.
Mix all together well in one bowl. Bake in greased pan at 350° for 25 to 30 minutes.
First Layer (crust): Mix flour, 3 to 4 tablespoons sugar, margarine and 1/2 cup nuts and press into an 11 x 7 1/2-inch Pyrex pan. Preheat oven to 350°; cook 10 minutes at 300°.
Brown beef and onions; drain. Add the next 4 ingredients; mix well. Place in an 8 x 12-inch baking dish; top with cheese. Have rolls prepared or keep casserole hot while preparing them.
Marinate chops in dressing 2 to 8 hours in the refrigerator. Cook on hot grill for approximately 5 to 7 minutes on each side.
Combine and mix all the liquids. Stir in dry ingredients. Add nuts and dates. Pour mixture into 3 large greased loaf pans. Bake for 1 1/4 hours at 350°.
In large bowl, mix eggs, milk and soup. Stir in remaining ingredients. Pour in 10 x 6 x 2-inch baking dish. Bake at 350° for 50 to 55 minutes or until mixture appears set. Let stand 5 minutes before serving.
In a bowl, mix flour, salt, cinnamon, soda and cloves together. Set aside. Mix in a large bowl the shortening, sugar, egg, vanilla and applesauce. Blend thoroughly. Add optional raisins and stir. Add dry ingredients to sugar mixture and blend. Spoon onto cookie sheet. Bake at 350° for 8 to 11 minutes. Moist and delicious cookies.
Cook squash until tender enough to mash. Add sugar, lemon flavor, vanilla, eggs, flour, margarine and milk. Blend together well. Pour into unbaked pie shell. This is enough for 3 pies. Bake at 350° for 35 to 40 minutes. Use 9-inch pie pan.
In medium size mixing bowl, stir together corn syrup and peanut butter. Add Rice Krispies cereal. Stir until well coated. Press mixture into pie pan to form pie crust. Fill crust with softened ice cream. Place in freezer until ready to serve.
Wash zucchini; do not peel unless the skin is tough. Peel tomatoes and onion. Slice all into very thin crosswise slices. In	a greased baking dish, make alternate layers of zucchini, tomatoes and onions, sprinkling each layer with a little salt and pepper, dotting with butter.	Cover the top with crushed cracker crumbs. Bake in a 350° oven until vegetables are tender.
Mix ingredients well. Drop by 1/2 teaspoon on lightly greased cookie sheet. Bake at 350° for 25 minutes. Turn oven off but let sit in warm oven 10 minutes longer to dry with oven door shut. No preservatives, so store in refrigerator. May substitute whole wheat flour.
Cook chicken until it falls off bone. Skin and place in a 9 x 13-inch baking dish in small pieces. Cook broccoli. Place broccoli over top of chicken.
Put pineapple and cherry pie filling in flat cake pan. Sprinkle cake mix on top. Pour melted butter over this and top with nuts. Bake at 350° for 45 minutes to 1 hour.
In large bowl, combine cornmeal, 1 cup of the flour, sugar, salt and yeast. In saucepan, heat water, molasses, butter, fennel and anise seed to 120°. Pour over dry ingredients. Beat in egg and 1 cup of the flour. Then add last cup of flour. Knead lightly. Put in two small bread pans or one regular size pan. Put in warm place and let rise until doubled. Bake for 30 minutes in a 375° oven.
Cook sugar, Karo and water until it forms hard ball when tested in water. Add peanuts and cook until caramelized. Remove from heat. Add salt, vanilla, margarine and soda. Stir until frothy. Pour on a buttered cookie sheet. Don't touch after pouring until cold. Break into pieces.
Thoroughly cream butter, confectioners sugar and flavorings. If mixture is too soft, add additional sugar. Mold just enough around each cherry to completely cover. Place on waxed paper lined tray. Cover and chill. Remove 1/3 of the cherries from the refrigerator 15 minutes before dipping. Keep remaining centers chilled.
Mix all together; roll in small balls. Press out with thumb. Bake at 400° for 6 to 9 minutes.
Brown the rice, celery and onion in butter. Add tomatoes. Sprinkle top with grated cheese; add buttered bread crumbs and bake until brown.
All ingredients should be chopped fine or ground. Moisten with mayonnaise and spread between thin slices of white bread.
Combine sugar, sour cream, corn syrup, butter and salt in a heavy 2-quart saucepan. Bring to a boil over low heat, stirring until sugar dissolves. Boil, without stirring, over medium heat to 236° on candy thermometer or to a soft ball stage. Remove from heat; let stand for 15 minutes. Do not stir. Add vanilla and beat for eight to 10 minutes or until mixture begins to lose gloss. Stir in cherries if desired and nuts. Quickly pour into a greased 8-inch square pan. Cool and cut into squares. Rum or brandy flavor can be substituted for vanilla. Yield: 1 1/2 pounds.
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-quart casserole. Combine bread crumbs with butter; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately. Yields 10 to 12 servings.
Add Jell-O to	hot water and mix well. Add sugar. Mix together. Let cool. Add	ReaLemon and pineapple juice. Mix well and freeze in plastic container or Ziploc bags. When ready to serve, let thaw to a slush and add 2 quarts of ginger ale.
Combine beef and milk. Divide into 5 patties; place on waxed paper and form into 6-inch circles. Place dressing in center of each. Draw meat up around dressing to form a ball. Place in 1 1/4-quart casserole and pour following mixture over meat.
Combine oil, sugar and eggs; beat well. Sift flour, soda, salt, baking powder and spices together. Add to oil mixture. Add flour and mix good. Add pecans, raisins and pears. Bake at 350° for 1 hour and 15 minutes in tube pan or 3 small loaf pans.
Cook potatoes with enough water to cover. Add bouillon. When potatoes are cooked, add milk and butter. Use flour to thicken to desired consistency. Pepper to taste. Makes 4 servings.
In a large cake pan or casserole dish, spread potatoes. Spoon soup over potatoes. Salt and pepper to taste. Then spread cheese over soup if you like.
Shred cabbage. Cut pepper and onion and mix with cabbage. Heat to boiling point the vinegar, sugar, oil, honey and salt. Watch when this comes to a boil, it could boil over easily. Pour hot mixture over slaw. Cool and refrigerate. Will keep for two weeks or more.
Arrange chicken in baking dish; season with garlic salt, salt and pepper to taste. Add broccoli; mix cream of mushroom soup with 1 can milk (soup can). Pour over chicken and broccoli. Slice Cheddar cheese to cover. Cover with foil and bake at 350° for 50 to 60 minutes. Remove foil after 45 minutes to allow cheese to brown.
Cream the butter and sugar together. Add baking powder to flour and sift. Add dry ingredients alternately with the milk. Beat egg whites and stir into mixture only long enough to mix well. Bake at 350° for about 20 minutes. Do not preheat oven.
Cream the shortening and sugar together. Add eggs, beating well, then add vanilla, milk and flour; beat well. Pour into 2 greased pans. Bake in moderate oven. Use your favorite icing.
Cook sausage, drain and crumble. Layer in an ungreased 9 x 12 inch pan. Sausage, then hash brown, followed by cheddar. Beat eggs with milk, salt & pepper. Sprinkle with parmesan, then paprika.
Pour 1 cup sugar over first three ingredients and let set while you bring to a boil remaining ingredients. Pour immediately over cabbage mixture. Refrigerate for 4 hours before serving.
Peel avocados and cut into cubes. Slice onion paper thin and separate into rings. Place together in a bowl. Mix oil, lemon juice, sugar, salt and pepper and pour over. Cover bowl and refrigerate for several hours, stirring mixture occasionally. Just before serving, peel and section orange. Add to salad and toss lightly. Serve over a bed of lettuce.
Cream sugars, shortening, eggs and vanilla; add soda and salt to flour. Stir to blend. Add blended dry ingredients to creamed mixture. Mix well. Stir in 1/2 cup M&M's (reserve remaining M&M's for decorating). Drop by teaspoon into 1-inch balls. Place on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes 5 to 6 dozen.
Brown sausage and drain fat. Spray a 9 x 15-inch pan with Pam. Place crescent rolls on the bottom to make a crust. Sprinkle sausage and cheese over top of crescent rolls. Mix together eggs and milk and pour over top. Bake in a 425° oven for 15 minutes.
Preheat oven to 350°. In large bowl, combine cake mix, butter and evaporated milk. Beat on low speed until well blended (1 to 2 minutes). Spread half of batter into bottom of greased 9 x 13-inch baking pan. Bake for 10 minutes. Remove from oven and place candy bar slices evenly over surface. Drop remaining half of batter by spoonful over candy bars as evenly as possible. Place back in oven and bake for 20 minutes (brownies will jiggle slightly on top when you remove them). Let cool; cut into bars.
Heat onion and celery in butter. Add the remaining ingredients. Bring to a boiling point and let simmer about 1 1/2 hours.
Brush cut side with dressing. Top with cheese and basil. Broil 3 to 4 minutes or until cheese melts. Cut into 2-inch slices.
Mix pretzels, margarine and 3 teaspoons sugar together and press lightly in 9 x 13-inch baking dish. Bake for 10 minutes in 350° oven. Cool. Soften cream cheese and mix with Cool Whip and 1 cup sugar with mixer. Put on top of pretzel crust. Dissolve jello in water; mix in strawberries. After it sets up, pour over creamed cheese mixture. Chill.
Slice dills real thin, put back in jar. Mix all ingredients until sugar is dissolved. Pour over dill slices and onion slices in jar. Let set 24 hours.
Put in a large saucepan the sugar and molasses; bring to a boil, stirring constantly. Add margarine; stir until melted. Let cool. Sift together the flour, salt, cinnamon, ginger and cloves. Dissolve baking soda in cold coffee. Beat eggs; mix all the ingredients together. Let stand in refrigerator overnight. Preheat oven to 350°. Drop by spoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes.
Sift cornmeal, baking powder, baking soda and salt into large bowl. Add cracklings, buttermilk, eggs and bacon drippings. Mix well. Spread mixture in greased 8-inch square baking pan. Bake at 400° for 25 to 30 minutes. Makes 4 to 6 servings.
Pound your chicken breasts out before starting. This will make them more tender. Place ham on one side and cheese on the other of uncooked chicken breasts. After doing this, drop into bread crumbs; coat both sides of your Cordon Blue. In a skillet, add butter, onion and garlic powder. Place your chicken in hot skillet for 4 minutes on each side. Do not burn. Add white wine and let boil 1 minute. Cover and place in oven for 40 to 50 minutes at 400°.
Cook rice according to directions on box, using broth from chicken for water. Cook only 15 minutes if done. Mix all ingredients; place in large casserole and sprinkle with paprika. Bake 30 minutes at 350° or freeze and then bake when needed.
Remove outer leaves of cabbage. Drop into boiling water; parboil for 5 minutes or until soft. Drain; trim out some of thick veins. Combine beef, rice, parsley, egg, milk, 1/2 of onion, salt and pepper. Place 1 spoonful of mixture on each cabbage leaf and roll up. Place in casserole dish in which there is about 2 tablespoons oil. Mix soup, water and brown sugar; pour over rolls. Add bay leaves, cloves and remaining onion. Bake at 325° for 1 to 1 1/2 hours.
Heat chips over hot water until melted. Add noodles and peanuts. Leave over hot water while spooning small amounts out on wax paper. Great eating.
Put 1/2 cup cheese in bottom of 9 x 13-inch or 10 x 13-inch cake pan.
Stir cornmeal in the boiling water. Cook until thick, 3 to 5 minutes. Add remaining ingredients to cornmeal mixture and mix well. Drop by teaspoonful into hot oil. Cook until brown.
Sift the flour, salt, soda, cinnamon and sugar into the strawberries, juice and all. Add the eggs, nuts and oil. Stir carefully, just enough to mix well. Bake in well-greased loaf pans or coffee cans. Makes three. Can use square pans also. Bake for 1 hour and 5 to 10 minutes at 350°.
Brown ground beef; drain. Add Ragu and sour cream. Cook noodles. In baking dish, layer noodles, then ground beef. Add cheese. Put in oven to melt cheese. Ready to serve.
Heat oven to 325°. Mix cake mix, pudding mix, water, eggs and oil in large bowl. Beat on medium speed for 4 minutes. Stir in coconut. Pour into greased and floured 10-inch tube pan. Bake 1 hour. Cool in pan for 15 minutes. Remove and cool completely on wire rack.
Drain tomatoes, reserving the juice. Place large piece of foil on a baking sheet. Place meat on foil; sprinkle with soup mix. Top with tomatoes and mushrooms.
Peel peaches; cut in halves or quarters. Boil sugar and water together until they are clear and the syrup is thick. Put peaches in clean hot jars and fill jars to overflowing with boiling syrup. Seal at once.
You take a whole bunch of pieces of chicken and put them on your grill. The grill has to be 10 degrees hot. Be sure the chicken has bones in it. Cook it for 5 minutes. Take it off the grill and eat it.
Mix well. Spoon on ungreased cookie sheet in rounded teaspoonfuls. Bake 10 minutes in 350° oven.
Place crumbled	cooked sausage in bottom of pie shells. Mix rest of ingredients together and pour over sausage. Cook, uncovered, on cookie sheet on lowest shelf of oven at 350° until golden brown, about 55 minutes. Serve at once or cool and freeze if desired.
Saute the onion and clams in butter. Mix the clam chowder, soup and half and half. Add sauteed vegetables. Bake in oven at 200° for 4 hours. If too thick, add some clam juice.
Heat crushed pineapple over medium heat. Stir in jello until jello is dissolved. Cool. Add buttermilk and stir. Chill until it thickens. Fold in whipped topping. Chill. Turn into an 8 x 8-inch dish. Serves 6.
Mix first 6 ingredients and spread in bottom of a deep pie plate. Place lettuce, onion, tomato and green pepper on top. Sprinkle with cheese. Serve with Tostitos.
Dissolve jello in boiling water. Add cranberry sauce and orange rind; add juice. Chill until thickened. Fold in whipped topping. Chill again until mixture will mound. Pour into pie shell. Chill until firm, about 3 hours.
Cut potatoes into wedges. Place in baking dish. Mix margarine with brown and white sugars and salt. Pour over potatoes. Cook at 350° for 40 minutes.
Cream shortening and sugar. Add eggs and vanilla. Sift into mixture all dry ingredients. Mix well. Bake in 9 x 13-inch pan at 350° for 25 to 30 minutes. When done, push down with spatula.
Combine spice cake mix, shortening and boiling water in large bowl. Mix until well moistened. Let stand for 30 minutes.
Combine all ingredients, except nuts. Cook on low heat, stirring constantly, until smooth. Add nuts and mix. Pour candy quickly into greased 9 x 5 or 8 x 8-inch pan. Cool, then cut. Store in airtight container. Yields 2 dozen pieces.
Mix flour and cream until very blended. Butter hands and form ping-pong sized balls. Bake at 425° for 10 to 12 minutes or until golden brown. Biscuits will double in size. Can be frozen 1-inch apart.
Toss potato spears with dressing. Place on cookie sheet. Sprinkle with garlic powder and parsley. Bake at 375° for 20 minutes or until crispy.
Bake 2 pie shells (frozen), according to directions. In pan mix 2 cups sugar, Jell-O and cornstarch. Add 2 cups water and stir well. Bring to boil and stir until thickens. Remove from heat and cool. Fill pie shells with sliced berries and pour over mixture. Refrigerate until set well. Serve with Cool Whip or whipped cream.
Cream shortening and sugar. Add eggs and beat well. Add flour, baking powder, salt and vanilla. Knead a small amount at a time and roll out thinly. Cut into halves. Bake at 375° for 8 to 10 minutes on greased cookie sheet.
Boil chicken until tender or bake small turkey. Remove from bone and cut in small pieces. Saute onions, celery and green peppers until limp in margarine, but not brown. Cook spaghetti in chicken broth; drain. Add all other ingredients except cheese. Place half in large baking pan; add half of the cheese. Place other half chicken mixture and rest of the cheese. Bake at 375° about 25 minutes. Yield: 20 servings.
Boil 3 minutes. Cool thoroughly and add 1 large can pineapple juice and 1 large frozen orange juice (undiluted). Freeze in gallon jugs filling below the neck to allow for expansion. Remove from freezer 2 to 3 hours before using. Add 1 liter 7-Up to each recipe. Makes 40 (15 ounce) servings.
In a large mixing bowl, mix pudding, condensed milk and sweet milk together for 2 minutes, or until well blended. Refrigerate 5 to 10 minutes.
Cream the shortening and softened butter in mixer. Add sugar slowly. Add milk. Blend. Add vanilla. Add coloring now, if desired.
Fill 8 to 10-cup percolator basket with cinnamon sticks, sugar and spices. Pour pineapple juice, water and cranberry juice through percolator. Place remaining ingredients in basket. Set control on strong and complete perking process. Hold on mild setting.
Add salt to egg whites and beat until stiff; gradually add sugar, beating until stiff. Fold in remaining ingredients and drop from teaspoon on ungreased cookie sheet. Bake at 325° for 20 minutes. Let cool a minute before removing from cookie sheet.
In skillet over medium heat, cook eggs in butter without stirring until set. Remove from skillet; cut into strips. Keep warm.
Place pork chop in 9 x 13-inch casserole. Pour uncooked rice over pork chops. Mix soup and milk and pour over rice until all is covered. Cover with foil and bake 1 to 1 1/2 hours at 350°. Delicious.
In blender at low speed, combine all ingredients; blend until smooth and serve over ice if desired. Store tightly covered in fridge up to one month. Stir or shake before serving.
Cut meat into 2-inch strips. Spread each piece with mustard, then a strip of bacon and sprinkle with chopped onion. Roll into bundles and secure with 2 toothpicks. Dredge in (or cover with) flour and brown in cooking oil. A good brown crust adds to flavor. When all are browned, add 1/2 cup water and cover. Simmer for 1 1/2 to 2 hours, adding water if necessary. (I do the simmering in crock-pot.)
Melt, then cool, chocolate and butter. Beat until light the eggs and salt. Add the sugar gradually. Continue to beat until these ingredients are light and creamy. Fold in the melted mixture and vanilla. Add flour; fold in nuts. Grease and flour a 9 x 13-inch pan. Pour in the batter. Bake at 325° for about 30 minutes. When it is cold, cut into squares.
Cook in double boiler. Have water in bottom of boiler boiling before you put top on. Mix all ingredients, except vanilla, in double boiler with mixer at high speed. Continue to mix at high speed the entire cooking time. Stop cooking when icing stands in a peak. Then add vanilla.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together the flour, baking powder, spices and salt. Fold into pumpkin mix. Spread on greased and floured 15 x 10-inch cookie sheet. Top with chopped nuts. Bake at 375° for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll towel and cake together. Cool; unroll.
Preheat oven to 350°. Brown beef and onion in 2 tablespoons fat in large skillet over low heat. Remove from heat and stir in celery, rice, egg and mustard. Cook cabbage leaves for 3 minutes in boiling water; drain. Place beef mixture in cabbage leaves, then roll and fasten with toothpicks. Place close together in greased 11 1/2 x 7 1/2-inch baking dish. Pour tomato puree and water over cabbage rolls. Bake, covered, for 30 minutes. Remove the rolls, then stir in sour cream into pan and liquid. Serve over rolls.
Mix sugar, oil and vinegar. Stir in sauerkraut; mix well. Add remaining ingredients and mix well. Cover bowl tightly and chill in refrigerator at least 12 hours before serving.
Cook macaroni as directed. Mix mayonnaise, sour cream and seasonings. Gently stir in remaining ingredients. Chill. If dry add more mayonnaise and sour cream.
Heat oven to 350°. Thaw potatoes. Mix all ingredients and spread into casserole dish. Dab top with butter. Bake for 1 hour.
Slice each muffin in half. Spread pizza sauce over each half, layer cheese and pepperoni, sprinkle grated cheese on top. Place on greased cookie sheet. Bake at 400° for 5 to 8 minutes, until cheese is bubbly. Serve warm. May be made ahead, covered and reheated.
Toss the cubes of tofu in a mix of 1 cup flour, 1/2 teaspoon garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown the coated cubes in oil. When crispy, add the veggies and cook over medium heat until carrots are soft.
Coat chicken with seasoned flour. In hot butter or margarine in a large skillet, saute chicken until golden on all sides. Add scallions, mushrooms, sugar, salt, lemon juice, apple juice or chicken broth (according to taste preference) and tomatoes. Cook slowly, covered, for 45 minutes or until chicken is fork-tender. Sprinkle with parsley and chives. Makes 3 to 4 servings.
Mix cake mix, butter, sour cream, oil and eggs together. Pour 1/2 cake mixture in pan and sprinkle 1/2 brown sugar and cinnamon mixture over this. Pour other half of cake mixture in pan and sprinkle the rest of the cinnamon and sugar on top. Bake in 275° oven for 50 minutes or until golden brown.
In a 1 1/2-quart buttered baking dish, place the toast and toss the raisins over the toast. To the eggs, add 1/4 cup sugar, salt, milk, water and vanilla. Pour this mixture into the dish and let stand 10 minutes. Sprinkle with the 4 teaspoons of sugar and cinnamon combination. Bake at 350° for 30 minutes or until knife inserted in center comes out clean.
Mix together cranberries and sugar and refrigerate overnight. Next day, add pineapple, nuts, marshmallows and Cool Whip.