HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together first 3 ingredients. Pour over chicken in bowl suitable for marinating. Refrigerate at least 2 hours, but no longer than 24 hours. Grill over medium-hot coals, brushing chicken with marinade to keep moist.
Pour milk into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Refrigerate 1 hour.
Mix pudding with milk. Combine all ingredients. Pack in mixing bowl lined with Saran Wrap. Refrigerate overnight. Turn out. Ice with Cool Whip and coconut. Keep refrigerated.
In 2-quart saucepan, in hot margarine, cook onion until tender. Stir in soup, milk and pepper until smooth. Add macaroni, cheese (reserve 1/4 cup cheese) and chicken. Pour mixture into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Top with reserved cheese; bake until cheese melts.
Brush tops with melted butter or margarine. Bake at 425° for 8 to 10 minutes. Brush tops again.
Beat sugar, eggs, milk, salt and vanilla together. Sift together flour, soda and baking powder. Mix mixtures together; add butter or shortening and mix together. Chill dough and roll out. Bake at 325°. Don't let cookies get too dark or they get hard.
Sprinkle salt, oregano and pepper over meat. Add bread crumbs and evaporated milk; mix well. Pat mixture into 13 x 9 x 2-inch baking dish. Bake in a 350° oven for 30 to 35 minutes.
Wash beans and soak overnight. Chop onion and green pepper in small pieces and saute in bacon grease. Bring beans to boil and add all other ingredients; let simmer for several hours. When just about done, add salt and pepper. When done mash through several times with potato masher to thicken juice. If too thick, add a little hot water. Cook about 2 cups of rice for listed amount. Chop white onion to put over top.
Preheat oven to 325°. Combine bread crumbs and onion. Stir in eggs and milk. Add ham, pepper, mustard and Worcestershire sauce. Pat into a large loaf pan. Press brown sugar on top. Cover with foil and bake for 2 hours. After 1 hour remove foil and baste top of loaf with melted brown sugar. Replace foil. After 90 minutes remove foil and baste again. Cook uncovered the remaining 30 minutes. Serve directly from pan.
Melt chocolate over low heat. Cream butter and sugar. Add eggs and beat. Mix with Hershey's mixture. Sift flour and add slowly with buttermilk which soda has been added. Mix well and add vanilla. Cook 1 hour in tube pan at 350°. Cool before removing from pan.
Boil frozen vegetables for 2 minutes in salted water; drain and cool. Mix package of salad dressing with oil and vinegar. Let stand for 20 minutes. Add tomatoes, olives, celery, green pepper and green onions. Add to cooled, boiled vegetables. Add salad dressing mixture. Toss. Let stand for 12 to 24 hours (refrigerated), stirring a couple of times.
Place clams and juice in pan. Add potatoes and onions. Salt and pepper. Cook until tender. Add soup and butter. Return to heat; stir until soup is smooth. Add milk to desired consistency.
Boil water and sugar, empty frozen juice into sugar water, mix well and cool. Add the rest of the ingredients, stir well and pour into container and freeze.
Brown onion in shortening. Add paprika, pepper, salt and chicken. Brown chicken 10 minutes. Add water and simmer until tender (45 to 60 minutes). Remove chicken. Add sour cream to liquid and mix well. Add dumplings; arrange chicken on top and heat well.
Cook ingredients, except egg whites, until it forms a ball. Pour half in egg whites. Cook the rest about 1 minute. Pour in egg whites. Spoon out on wax paper.
Mix cracker crumbs with sugar and melted margarine. Mix well and press in two 8-inch pie plates. Put in oven for 6 minutes at 300°. Take out and set aside.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine butter, sugars, eggs and vanilla; beat until creamy. Gradually add flour mixture to large bowl. Stir in oats and butterscotch morsels. Drop by level measuring tablespoons onto ungreased cookie sheet. Bake 7 to 10 minutes. Makes 4 dozen cookies.
Use a double boiler. Melt chocolate squares. Stir in sweetened condensed milk. Cook until thick. Add hot water, salt and sugar, cook until smooth. This is wonderful on vanilla ice cream. Top with nuts and whip cream.
Combine honey, peanut butter, oil and brown sugar in a saucepan; heat until it comes to a simmer. Preheat oven to 300°. Combine all remaining ingredients and mix well. Spoon mixture into rectangular pan and bake 30 to 35 minutes. Cool and store in airtight container. Makes 12 cups.
In large, shallow microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and the ground ginger. Remove and discard stem, rib and seeds from peppers. Cut peppers into strips. Cut strips in half crosswise; set aside.
Mix all together and put into jello mold or dish and put into refrigerator until congealed.
Preheat oven to 325°. Mix flour and apple juice in baking dish. Place roast and liquid in a 10 x 16-inch cooking bag. Add vegetables and seasonings. Close bag. Make 6 (1/2-inch) slits in top of bag and bake in baking dish for 2 to 2 1/2 hours.
Crush wafers and mix thoroughly with coconut, pecans and raisins. Add milk and mix with hands. Place in a loaf pan lined with wax paper, pressing together firmly. Place in refrigerator with a heavy weight on top overnight. Then slice as needed; store in refrigerator when not in use.
Place beef in a 3-quart casserole dish. Sprinkle with salt, basil and pepper. Top with celery, carrots, potatoes, onions and peas. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly and bake at 300° for 3 hours. Makes its own gravy. This recipe can be doubled or tripled for a larger amount.
Pour filling into a greased 13 x 9 baking dish. Bake at 350° for 5 - 7 minutes or until heated. Meanwhile, in a mixing bowl, cream butter, cream cheese and vanilla. Place cake mix in another bowl; cut in cream cheese mixture until crumbly. Sprinkle over hot filling. Bake 25 - 30 minutes longer or until topping is golden brown.
Spray pizza pan lightly with nonstick cooking spray and wipe off excess. Roll out dough and place on pan. Let rise. Add sauce and other toppings. Put on bottom rack in a cold oven. Turn oven to 500°. Bake 17 to 20 minutes, depending on oven.
Preheat oven to 350°. Spray 13 x 9-inch baking pan. In a 2-quart glass measure with handle, combine condensed milk, cocoa and chocolate chips. Cook in microwave oven on 100% power 2 minutes or until chips are melted, stirring after each minute. Stir in remaining ingredients. Turn into prepared pan. Bake 20 minutes or until center is set. Cool. Store tightly covered at room temperature.
Butter one side of bread. Cut bread into 1-inch cubes. Place bread evenly in well-greased 9 x 9-inch pan. Sprinkle with cheese and sausage. Beat together eggs, milk, salt, mustard and pepper. Pour over bread mix. Refrigerate, covered, overnight. Bake, covered, in oven at 325° for about 1 hour, or until mix is set. Uncover last 5 minutes of baking. Makes 8 servings.
Saute onion in butter and mustard slowly until tender. Split the pan of rolls together, taking off the top layer. Pour butter and onion mixture over the bottom. Place ham on top of this and grated cheese on top of ham. Replace tops of rolls and wrap in foil. Bake in 325° oven for about 30 minutes. Take off foil and brush tops with butter. Brown lightly. (Leave the rolls in the pans that they come in even when ready to serve.)
Brown ground beef in skillet, stirring until crumbly. Add onion when half done. Cook until browned; drain. Combine sugar, catsup and pork and beans in slow cooker. Mix well. Stir in ground beef mixture. Cook on high for 2 hours.
Cut up Velveeta cheese into small squares and place in crock-pot on high. Add milk. While cheese is melting, brown, then drain meat. Add meat and sauces to crock-pot, turn to low setting. When cheese is melted completely, serve with chips.
Cream the butter and sugar. Add egg. Sift salt, baking powder and flour. Add to creamed mixture, then add vanilla and 1 cup of coconut. Using teaspoon, make ball and roll in coconut. Bake at 350°.
Sift dry ingredients into mixing bowl. Beat egg in a measuring cup. Add enough milk to make 1/2 cup liquid. Add to dry ingredients, beating until all the flour is mixed in. Let raise 5 minutes. Drop by spoonfuls onto hot beef stew or chicken broth. Cook for 20 minutes, covered.
Drain beans, reserving 2/3 cup liquid; mash. In saucepan, combine beans, reserved liquid, butter, cheese, pepper, onion, garlic and 1/2 teaspoon salt. Heat and stir until hot. Transfer to chafing dish; place over hot water. Serve with chips. Makes 6 cups; can be halved.
Mix flour and sugar. Add eggs, margarine, nutmeg, cinnamon and vanilla. Mix thoroughly. Add chopped apples. Pour in a deep dish pie crust. Bake at 425° for 15 or 20 minutes. Lower heat to 400° and finish baking.
Fry sausage; drain fat. Spray a casserole dish with Pam. Spread and seal rolls in bottom of pan. Add sausage. Beat eggs and add cheese and milk. Pour over rolls. Bake at 350° for 30 minutes. Serves 6.
Boil chicken breast in water with onion, celery, bell pepper, salt and pepper. Debone and reserve liquid. Mix soups with tomatoes. Butter casserole. Line dish with Doritos that have been crushed. Next add a layer of chicken, then soup mixture, then cheese. Repeat. Pour 1 can of reserved broth over top of casserole. Bake at 350° for 40 to 50 minutes. If desired, jalapeno peppers may be added to soup mixture.
Preheat oven to 350°. Brown pork chops on each side and add onion. Put in roaster. Add potatoes that have been peeled and sliced. Mix together cream of chicken soup, cream of mushroom soup and milk. Pour over pork chops, onion and potatoes. Bake for 1 hour or until potatoes are tender. Add a little milk if it thickens too much.
Grease bottom of oblong casserole dish. Place 1/2 package of stuffing mix in bottom of dish. Make boned chicken your next layer. Mix together soups and milk and pour over chicken. Slice boiled eggs over this, then layer chopped onions. Sprinkle with the rest of the stuffing. Pour chicken broth over all and bake at 350° for 30 to 40 minutes. Serves 8.
Heat oil in large skillet over high heat. Add green onions, ginger and garlic. Stir-fry about 1 minute. Add shrimp and stir-fry until shrimp turn pink, about 3 minutes. Add broccoli and stir-fry about 5 minutes. Combine remaining ingredients in small bowl; mix well. Pour over shrimp-broccoli mixture. Cook and stir until sauce boils and thickens, about 2 minutes more.
Mix all ingredients well, with the exception of nuts. Add those last. Bake at 325° for 30 minutes.
Add all ingredients into casserole dish. Put chicken on top, push down a little. Leave out 1 cup of all 3 cans of soup. Pour over chicken. Cook until chicken is tender.
Mix all ingredients; chill for several hours or overnight. Serve with assorted raw vegetables cut into bite size pieces.
Melt margarine in baking pan. Combine next 6 ingredients in large plastic bag; set aside. Place half potatoes in bag; shake well to coat. Place in single layer in baking pan. Repeat with remaining potatoes. Bake at 350° for 50 to 60 minutes.
In a 2 quart saucepan stir together sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in slightly beaten egg yolks. Bring to a boil over medium heat stirring constantly to prevent sticking. Boil for 1 minute. Remove from heat and stir in vanilla. Cool slightly and stir in 3/4 cup coconut. Spoon filling into cooled pastry shell.
Mix flour, baking powder and salt. Cut in shortening - slowly mix in milk. Drop small spoonfuls of dough into boiling chicken or beef broth. Cook until done.
Dissolve Jell-O in boiling water; chill. Blend in chopped eggs, celery, green peppers and onions. Mix mayonnaise and corned beef together and add to gelatin mixture. Spread a small amount of mayonnaise in the bottom and sides of a 9 x 13-inch Pyrex dish. Add mixture and refrigerate overnight. Serves 8 to 10.
Warm applesauce (not hot). Mix soda and salt, set aside. Cream butter, sugar, eggs and vanilla and beat well. Mix spices, 1 cup flour, nuts and raisins. Mix thoroughly. Blend all mixtures together and rest of flour. Bake at 350° for 1 1/2 hours. In 1 hour and 15 minutes check cake by using toothpick.
Combine bread crumbs and butter, stirring until well coated. Sprinkle 1/3 of the crumbs in a greased 9-inch baking dish. Drain oysters, reserving 1/4 cup liquid. Spoon half the oysters over crumbs. Repeat layers. Combine whipping cream, reserved oyster liquid, sherry and seasonings. Stir well. Pour over oysters and sprinkle with remaining bread crumbs. Bake at 425° for 30 minutes. Yields 6 servings.
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of coconut. Spread in 8-inch layer pan lined with plastic wrap.
Heat oil and garlic to a boil. Turn off; remove garlic. Add shoyu, sugar and green onion. Mix well. Set aside to cool. In a 9 x 13-inch pan, layer tofu, onion slices, tomatoes, watercress and salmon or tuna. Pour cooled sauce evenly over layers. Chill to serve. May add more shoyu while serving, according to taste.
Mix peanut butter, oleo and powdered sugar. Shape into balls. Freeze. Melt chocolate chips and paraffin in double boiler. Dip balls in chocolate.
Cube bread and layer half in 9 x 13 pan, which has been sprayed with Pam. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes. Mix remaining ingredients and pour over top. Press down on bread to absorb. Refrigerate overnight. Bake at 350 degrees for 40 to 50 minutes. Sift powdered sugar over top and serve with additional syrup.
Mix all ingredients and for pudding, bake in a 9 x 13 pan for 30 to 45 minutes. For pie, bake in an unbaked pie crust for 45 to 50 minutes.
Combine ingredients in order given. Roll into walnut size balls and place on cookie sheets. Bake at 350° for 8 minutes.
Dissolve gelatin in 2 cups boiling water. Dissolve sugar. Add 2 cups cold water. Add juices and chill.
Brown ground beef, onion and green bell pepper together; drain grease. Mix together soups, beans and Ro-Tel with ground beef and simmer.
Heat oven to 350° (moderate). Arrange potatoes in four layers in 2 quart casserole. Sprinkle the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt and dash of pepper. Sprinkle last layer with remaining onion, salt and pepper. Dot with butter. Pour hot milk over potatoes and bake covered 30 minutes. Bake uncovered 60 to 70 minutes longer. Yields 4 servings.
Melt cheese in microwave or double boiler. Add sausage; mix well (with hand). Add Bisquick; mix well again. Make into small balls about the size of a walnut. Bake on cookie sheet in a 350° preheated oven for about 20 minutes.
Cream the shortening and sugar. Add unbeaten eggs and bananas. Combine milk and vinegar and let stand to make soured milk . Mix flour, baking soda and salt. Add dry ingredients alternately with the soured milk to the sugar mixture. Begin and end with the flour; mix well. Stir in nuts, if desired or 1 cup of blueberries. Pour into greased loaf pan and bake at 350° for 1 hour or until tests done.
Mix all ingredients, except franks. Dry franks and roll in flour. Dip into batter. Use a toothpick to retrieve the franks and deep fry in hot oil until golden brown.
Scatter rice on bottom of greased 9 x 13-inch pan. Lay pieces of chicken, skin side up on top of rice. Combine soup, water and onion soup mix. Mix well and pour over chicken. Bake at 325° for 2 hours. Yields 4 to 6 servings.
Use large bowl to mix pudding with whole milk as directed on the package. Next, add the can of sweetened condensed milk to the pudding; stir in good with wire whip if possible. Last, add the Cool Whip topping. Stir all together thoroughly.
Combine sugar, flour, salt, cinnamon and soda. Add beaten eggs and cooking oil. Blend well. Beat in carrots and nuts. Pour into a tube pan or 13 x 9-inch pan. Bake at 350° for one hour.
Peel tomatoes and chop in cubes. If lots of juice, drain some. Mash tomatoes. Put in pot and add lemon juice and Sure-Jell. Bring to rolling boil. Add sugar and bring back to rolling boil. Boil for 1 minute. Turn off heat and put in jars.
Preheat oven to 350°. Whip egg whites until frothy. Then add sugar gradually and beat it until stiff peaks form. Add other ingredients and stir gently. Drop cookies by spoonfuls onto foil-lined cookie sheets. Place in oven. Turn oven off. Take cookies out next morning.
Cream butter. Add sugar and flour. Knead with hands. Place in pan. Flatten, then prick with fork. Sprinkle with colored sugar crystals. Preheat oven to 350°. Bake for 15 minutes. Turn down oven to 300° and bake another 30 minutes, until golden brown on edges. Turn off oven and leave in oven overnight. Cut into squares when cool.
Preheat oven to 350°. Combine margarine, oil, chocolate and water in saucepan. Heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl, then combine with first mixture. Pour into greased 12 x 18 pan. Bake 20 to 25 minutes.
Wash potatoes and prick several times with fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly, until mix is thick and bubbly. Add potato pulp, salt, pepper, 2 tablespoons onion, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for thickness. Add remaining onion, bacon and cheese.
Combine first 5 ingredients; stir well. Cover and chill. Add mayonnaise, grapes and oranges to chicken mixture. Toss well. Serve on lettuce and croissant roll.
Cook lasagne according to package directions. (Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Combine Sargento cheese, the 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.
Combine 1/2 cup warm water, yeast and sugar in a small bowl; let sit 5 minutes. In mixer bowl, combine egg, oil, 2 cups warm water, salt, honey and wheat germ; mix well. Add yeast mixture. Start blending in the flour until dough becomes too stiff to mix. Add remaining flour by hand, first with a wooden spoon and then by kneading. Kneading should take 10 to 15 minutes; let raise to double. Punch down; make loaves. Grease pans; let rise. Bake at 350° for 30 minutes.
Cook and drain hamburger; cook and drain noodles. Mix hamburger, noodles and pizza sauce and place in 2-quart casserole dish. Top with cheese and pepperoni. Bake for 20 minutes at 350°.
Mix all ingredients and half fill a mold or a 9 x 5 x 2-inch loaf pan. Steam for 4 hours. Cool and chill. Reheat for serving with butter. Keep in the refrigerator.
Bake potatoes until tender, then peel and mash them. (The potatoes can be baked the day before.) Stir in sugar, orange juice, zest and nutmeg. Toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, then roll balls in the coconut mixture. Bake at 350° for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanded marshmallows can cause the potato balls to burst open. These are wonderful served with turkey or ham.
Fry bacon; drain. Brown hamburger and onion. Pour off excess fat. Combine remaining ingredients and mix well with browned hamburger and onion. Pour all into casserole dish and bake in preheated 350° oven for approximately 30 minutes.
Combine all ingredients except onion and soup. Mix well and form into meatballs. Brown meatballs with onion in skillet.
Halve cucumber lengthwise. Scrape out seed with a spoon. Slice cucumber into half moons. In a large bowl, combine all ingredients. Toss to mix. Spoon onto 4 serving plates. Drizzle vinaigrette on top.
Crust: Mix crumbs, 3 Tbsp. sugar and butter together and press firmly into bottom of 9-inch spring-form pan. Bake crust at 325 degrees for about 10 minutes. Set baked crust aside to cool.
Combine ground beef, breadcrumbs, onion, egg, salt, pepper and tomato sauce and pack into a loaf pan. Combine water, brown sugar, vinegar, hot sauce, mustard and Worcestershire sauce and pour over loaf. Bake at 350° for 30 to 40 minutes, basting occasionally with sauce and pan juices. Let cool 20 minutes before serving.
Mix ingredients together, and place in an ovenproof dish. Bake at 375° for 30 minutes.
Combine flour and salt; set aside. In a large bowl, combine candy, dates, walnuts and coconut. Add 1/2 cup of flour mixture and mix well. In another bowl, cream butter until light. Gradually add sugar. Add eggs one at a time; beat well. Combine soda and buttermilk. Add remaining flour mixture alternately with buttermilk, blending well. Stir in candy mixture, mixing well.
Beat all ingredients for at least 4 minutes. Line 2 (17 x 11 x 1-inch) pans with waxed paper. Divide batter between the 2 pans. Bake in 350° oven for 12 to 15 minutes. Cool layers.
Put starter in refrigerator 5 days or more. Take and feed with 3/4 cup sugar, 3 tablespoons instant potatoes, 1 cup plain flour and 1 cup warm water. Mix well and let stand out of refrigerator all day. This will not rise, only bubble. Take 1 cup of starter out and make bread; return remaining starter to refrigerator. You can make bread anytime between feedings.
Heat oven to 375°. Grease six 3-inch crown muffin pan cups.
Boil first four ingredients 1 minute. Pour into baking dish (approximately 8 x 11-inches) and dot with 3 tablespoons butter. Place in 400° oven while mixing biscuit mix.
Boil first 4 ingredients to soft ball stage when dropped in cold water; add vanilla. Set off stove and let cool to lukewarm. Beat until creamy and smooth; add nuts. Pour in 9-inch buttered pan to set.
Mash ripe peaches. Add sugar and lemon juice. Whip the whipping cream slightly. Put all ingredients in ice cream freezer container and add milk. Makes 1 gallon.
Mix and bake cake mix as directed on box. While still warm, poke holes in cake with a straw. Then pour can of pineapple all over cake. Mix vanilla pudding, only add 1 1/2 cups of milk. Then fold Cool Whip into pudding. Can sprinkle coconut all over top of the cake. Refrigerate several hours.
Boil sugar, syrup and butter until soft ball stage (about 2 minutes). Take off heat and add vanilla. Stir and pour over 2 quarts popped corn. Stir. Let set just a few minutes to slightly cool. Butter hands or spray with Pam and shape into balls.
Drain fruit cocktail and pineapple for 30 minutes. Mix all ingredients and refrigerate overnight.
Put oil, meats and onion in Dutch oven. Cook on medium-high heat until browned and thoroughly cooked. Add rice, stirring constantly, until rice is fried and brown. Add seasoning and enough water to cover rice. Cook on high heat until water has boiled away. Cover and cook on low until rice is tender (about 20 minutes). Serves 6.
Cook beans and onion in fresh water for 30 minutes. Dilute soup as directed and combine with other ingredients except the French fried onions. Add soup mixture to drained beans; place in casserole and bake in oven at 350° for 30 minutes. Cover with French fried onions and brown. This casserole is great with any kind of meat dish. Serves 6.
Bring oleo, water and cocoa to boil. Remove from heat and place in bowl. Add in sugar, flour and salt, then beat in eggs, sour cream and soda. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Remove cake from oven and poke holes into it with a wooden spoon. Pour sweetened condensed milk over cake. Heat squeeze bottle of ice cream topping and pour over cake into holes. Chill. Top with Cool Whip and garnish with sprinkles or shaved Hershey bar.
Make regular pie crust dough in a 9-inch pie plate. Arrange rhubarb in pie shell. Sprinkle with Jell-O. Combine remaining ingredients. Sprinkle on top of pie. Bake at 350° for 50 minutes, or until rhubarb is tender.