HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin and wash chicken breasts. Pat dry. Place in a shallow pan. Mix pineapple juice, soy sauce, oil and ginger. Cover chicken with marinade and cover. Refrigerate for 8 hours; turn pieces over once. Preheat oven to 350°. Pour off marinade, reserving liquid. Bake chicken for 20 minutes; baste every 10 minutes. Turn chicken pieces over and bake for another 30 minutes. Continue to baste every 10 minutes, until chicken is done. Serves 4.
Melt butter in saucepan. Stir in celery and chopped onion; cook until tender. Stir in flour, salt and pepper, if desired. Gradually add milk, stirring constantly. Add potatoes. Bring to boil; simmer 15 minutes, until potatoes are tender. Add bacon and Crab Delights. Heat 3 to 5 minutes more. Makes 4 servings.
Mix the first 4 ingredients. Bring to boil, stirring constantly. Simmer 10 minutes. Remove from heat and add peanut butter, oatmeal and vanilla. Stir. Drop on wax paper. Refrigerate 1/2 hour.
Thaw and soften bread dough. Blend together melted butter, egg, garlic powder, parsley and salt. Cut off pieces of dough about size of small walnuts. Dip into butter mixture. Place pieces of dough into greased loaf pan until all dough is used. Cover. Let rise until double in size. Bake at 375° for 30 minutes. Brush with melted butter or margarine. Cool on wire rack. Makes 1 loaf.
Cream butter and sugar; add jam. Beat eggs and add milk. Sift flour in. Add other ingredients. Bake at 325°.
In large mixer bowl combine chocolate, coffee, butter, brown sugar, egg, sour cream, flour, soda, salt and 1/3 cup coconut. Mix on lowest speed until a dough forms. Drop by rounded teaspoon onto greased cookie sheets 12 to 15 minutes. Frost warm. Sprinkle with remaining coconut.
Dissolve sugar in water to make a light syrup. Mix syrup with next three ingredients and pour into small containers to freeze solid. Approximately 1 hour before serving, remove containers from freezer and place in punch bowl. Pour ginger ale over frozen ingredients. As mixture thaws, rake a fork over ice mixture to make slushy.
In a Dutch oven, bring water to a boil. After rinsing off sprouts, simmer for ten minutes. Bias cut celery and onions into semi-large pieces. Add to sprouts and simmer another five minutes. While you are cooking the vegetables, cut meat into whatever size pieces you desire.
Stir all ingredients into well-beaten eggs. Pour into greased oven dish. Place dish in pan with some water. Bake at 350° for 1 hour or until custard is set. Serve hot.
Combine all ingredients. Mix well and put into baking dish. Bake at 350° for 50 minutes.
Pour water over oatmeal; let stand 10 minutes. Add sugar and margarine; stir well. Add eggs. Sift and add dry ingredients. Add 6 ounces chocolate chips. Put in greased cake pan. Sprinkle on top 3/4 cup nuts and 6 ounces chocolate chips. Bake at 350° for 40 minutes.
Put stuffing mix in a greased, flat 3-quart casserole. Top with cheese, then sausage. Beat eggs, milk, soup and mustard together, then add mushrooms and pour over other ingredients in casserole. Refrigerate overnight. Bake at 350° for 1 hour.
Take friendship and love and mix them with tenderness. Blend thoroughly with loyalty. Add hope and faith. Sprinkle with forgiveness. Serve daily with abundant laughter.
Mix all together. Place in a greased 9 x 13-inch pan. Best if mixed the day before. Bake at 350° for 30 minutes.
Brown meat in a small amount of oil. Add chopped onions, water and salt. Cover and simmer until tender, about 20 minutes. Add green peppers and cook 5 minutes. Blend cornstarch with a little water and add to meat mixture. Cook, stirring, until thick. Just before serving, add tomatoes and soy sauce; heat. Serve over rice.
Combine all ingredients; pour into an unbaked pie shell. Bake 30 minutes at 350°. Serve with a scoop of vanilla ice cream or whipped topping.
Cook squash and onion in salted water, about 5 minutes. Drain well. Cook green pepper and meat until meat is no longer pink. Stir in rice. Blend eggs, soup, sour cream and seasonings; stirring into meat mixture. Fold in squash mixture. Turn into a greased 11 1/2 X 7 1/2 X 1 1/2 baking dish. Top with cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until hot and bubbly. Makes 8 servings.
Mix ground beef, cracker crumbs, minced onion, egg, milk and ginger. Shape into meatballs; brown them on baking sheet in a 350° oven. Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Cook until thickened, stirring constantly. Put meatballs in casserole; add syrup mixture, pineapple and green pepper. Bake at 350° for 20 to 30 minutes.
Do not salt anything. Brown hamburger in 2 to 3 tablespoons butter, add pepper. Remove meat from frypan, put in vegetables and cook until tender. Add 2 to 3 tablespoons of water to keep from burning. Cook rice, when done add soy sauce and canned soups. Add meat and rice mixture to vegetables. Mix ingredients well and put into covered dish and bake 30 to 40 minutes. A half cup water may be added, if needed. Can be frozen before baking.
Bring to a boil in 2-quart saucepan in 1 1/4 quarts of water. Add ingredients. After 3 or 4 minutes, add rice; cut down heat and simmer for 10 minutes or until rice is cooked. Use bigger pan if needed.
Mix all ingredients well. Seal in airtight container. When ready to use, put 3 or 4 teaspoons in cup. Fill with boiling water. This mix makes a lovely gift.
Soak rice overnight; drain. Wash and drain. Mix with remaining ingredients. Place in buttered 2-quart casserole dish. Cover and bake for 1 hour at 350°. Serves 4 to 6.
Combine pancake mix, flour, baking powder and salt in bowl. Add egg and beer; mix until smooth. Dip fish in batter, coating well. Deep fry in hot oil until golden brown; drain. Yield: 6 servings.
In a saucepan, heat applesauce until it bubbles. Stir in Jell-O and cook until dissolved. Remove and cool, then stir in pop, orange juice and peel. Chill until partially set, then stir in apples and nuts. Chill until set firm.
Combine flour, salt, pepper and garlic powder in a bag. Shake the chicken pieces individually until coated. Brown in the butter in a skillet over medium-high heat, pour off fat. In a bowl, combine remaining ingredients. Add to skillet and simmer, covered, 25 minutes or until chicken is tender. Serves 4.
Combine all ingredients and mix with a mixer until dough forms and color lightens. Shape into small balls. Bake at 325° until just done, not brown. Roll in powdered sugar.
Grease tube pan. Cut each biscuit into fourths. Shake in a bag with sugar and cinnamon. Put a layer of pecans (1 cup) and 1/2 biscuit mixture in pan and repeat this. Pour mixture of brown sugar and margarine over all of this. Bake at 350° for about 30 to 40 minutes.
Heat sausage in heavy 8-inch ovenproof skillet according to package directions. Remove sausage and keep warm. Saute the onion and green pepper in sausage skillet over medium-high until tender. Combine eggs and milk in bowl. Add the onion, green pepper and tomato. Melt the butter in the skillet over low heat. Add the egg and vegetable mixture and cook until eggs are almost set. Arrange the sausage on top of eggs. Place under the broiler and broil until center is firm and top is lightly browned. Cut into wedges and serve immediately.
Mix all but Fritos in large bowl. Chill, then make Meat Sauce:
Mix together the Ritz crackers, chopped nuts and 1/2 cup sugar. Beat the egg whites, vanilla and 1/2 cup sugar. Fold cracker mixture into egg whites. Put in heavily greased pie plate. Bake for 30 minutes at 300°. Top with whipped cream or Cool Whip. Sprinkle with grated chocolate.
Melt butterscotch chips and peanut butter in the top of a double boiler. Stir in nuts and shoestring potatoes. Drop by teaspoon onto waxed paper. Cool for several hours in the refrigerator. Yields 2 or 3 dozen.
Heat milk and cream together until film shimmers over surface. Do not boil. In separate pan, precook oysters and drain. Add oysters (slice if you prefer) and butter to hot milk and cream mixture. Heat but do not boil for 5 minutes more. Add seasonings and serve at once. Serves 5 to 6.
Cook beef, onion and garlic. Add soups and water; cook. Add 1 package wide noodles, uncooked. When noodles are done, place 6 slices of cheese, cover and let stand until ready to eat. This is all cooked in one pot.
Place warm water in a mixing bowl. Stir in yeast until dissolved. Add shortening, salt, sugar, egg and 1/2 of flour. Mix well with electric mixer. Mix in remainder of flour well with a spoon or dough hooks. Turn out into a well greased large mixing bowl. Grease top of dough (I spray it with Pam). Cover and let rise in a warm place until double.
Dissolve jello in boiling water. Add lemonade concentrate and stir to dissolve. Add ginger ale. Chill until thick, but not set. Fold in remaining ingredients. Pour into 2 1/2-quart mold. Chill until firm. Makes 8 to 10 servings.
Preheat oven to 400°. Place roast in medium roaster pan and cover with water. Add chopped onion, celery, salt and pepper. Cover and let cook 30 minutes. Turn oven down to 325°. Let cook slowly, approximately 4 hours. Check roast to be sure it is covered with water. After 4 to 4 1/2 hours, add potatoes and carrots. Cook about 1 1/2 hours or until potatoes are tender.
Combine all ingredients in blender with 1/2 cup water and enough ice cubes to fill container. Process until liquified.
Prepare Jell-O as directed. Cut Jell-O into cubes and mix ingredients together. Cool.
Cut off tips of squash and cut in pieces. Boil until tender. Drain and mash. Add eggs, bread crumbs and butter. Then add sugar, salt, onion and pepper. Bake in greased casserole at 350° until top is lightly browned, about 45 minutes. Makes 10 servings.
Mix pudding and buttermilk. Add oranges (I drain 1 can), Cool Whip (I use 16 ounces) and shortbread cookies. Refrigerate.
Boil first three ingredients 3 minutes. Then add peanut butter and oats. Drop on wax paper.
Cook oats in water. Add butter. Let cool. Add sugars, coconut and eggs. Mix in dry ingredients. Pour into a greased 9 x 13-inch pan. Bake for 35 to 45 minutes, until light brown.
Trim fat from meat and bones. Cut meat into 4-6 serving pieces. Grease large skillet, season meat on both sides with salt, brown meat thoroughly. Set meat to the side; add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer for 10 minutes or until meat is tender. Add green peppers. Cover; simmer for 5 minutes.
Dissolve yeast in milk. Mix all ingredients together and roll up to 90 balls. Cover and set it in the refrigerator overnight until next day. The next day, roll the balls on powdered sugar, but don't roll too thin. Put the filling in the center of the cookie; fold one side of the cookie and then overlap the other side on top. Slightly greased a cookie sheet using two cookie pans. Place 6 or 7 cookies across and 6 rolls down. Bake at 350° for 10 minutes. Use apricot or nut filling.
Spray crockery with nonstick spray. Stir in peaches and pour into crock-pot. Cook on low for four to six hours.
Sprinkle gelatine over ginger ale. Heat until dissolved. Do not boil. Cool. Mix in other ingredients. Serves 10 (1/2 cup) servings.
Season veal with salt and pepper, then dip in flour, vigorously shaking off the excess. In a heavy skillet, melt 2 tablespoons margarine with olive oil over moderate heat. When the foam subsides, add the veal, 3 or 4 at a time, and brown for about 3 minutes on each side. When done, transfer them to plate. Pour most of the fat out of the skillet, leaving only a thin film at the bottom. Add the Marsala and 1/4 cup of broth and boil briskly over high heat for 1 to 2 minutes. Scrape in any brown fragments clinging to pan. Return veal to pan; cover and simmer over low heat for 10 to 15 minutes, basting with pan juices until tender. Transfer veal to a heated platter. Add 1/4 cup broth to sauce in pan and boil briskly, scraping in brown bits. When sauce has reduced and is syrupy, taste it for seasoning and season as necessary. Remove the pan from the heat; stir in 2 tablespoons of softened margarine and pour the sauce over the veal.
Cook broccoli and place in 9x13 baking dish. Debone chicken; place on top of broccoli. Mix mayonnaise, soup, lemon juice and spread on top of chicken. Brown bread crumbs. Sprinkle on top with cheese. Bake 350 degrees 30 minutes.
Skin chicken breasts (optional for low-fat). Place into a baking dish the breasts. Add 1/3 cup water and place into a preheated oven at 325°. After 30 minutes, add soy sauce. Continue to cook for another 30 minutes, then add chopped pepper and sliced mushrooms. Continue to cook an additional 20 to 30 minutes. Turn breasts several times to allow the soy sauce to penetrate the meat. Brown lightly. Serve with wild, brown or white rice. A low-fat dish and low-salt.
Brown beef. Add onion, green pepper, salt, brown sugar, chili powder, bay leaf and rest of the ingredients. Cook, covered, until rice and vegetables are done. Stir often. Serves 6 to 8.
Cook broccoli according to box directions. Drain. Place broccoli in a casserole dish. Add the butter and Velveeta cheese. Crush crackers and spread over top. Dot extra butter on top of crackers. Place in a 350° oven for 20 to 30 minutes or until brown on top.
Combine sugar and milk in saucepan. Add vinegar. Boil until it forms a soft ball in cold water. Pour mixture over pecan halves. Add grated rind of 2 oranges and stir until pecans are coated. Spread on foil to dry.
Mix the onions, soy sauce and water and put into roasting pan. Put fryer in roaster, skin side down. Cook 40 minutes and turn; cook 40 minutes. Serve with Uncle Ben's seasoned long grain and wild rice. Serves 15.
Cream the margarine. Add cream cheese and beat until fluffy. Add flour. Chill 15 minutes. Roll out and cut into 2-inch rounds. Make depressions in center of rounds. Place 1 teaspoon of filling in the center. Bake at 400° for 15 minutes. Sprinkle with powdered sugar.
Shred cabbage. Cut carrot, cucumber, bell pepper and radishes in rings. Mix sugar, vinegar and oil and pour over vegetables. Toss and refrigerate several hours before serving. Salt to taste before serving.
Combine all ingredients except honey in a large bowl. Beat at low speed of electric mixer. Fill baking cup lined muffin tins 1/2 full. Bake at 350° for 10 minutes. Drizzle with honey. Yields 18 muffins.
Cut bacon into pieces and fry with onion. Drain off fat. Add vinegar, sugar, beans and salt and pepper to taste. Simmer 10 minutes. Serve hot.
Combine chicken, mixed vegetables and soups in bowl; mix well. Spoon into greased 9 x 13-inch baking dish. Spread topping evenly over chicken mixture. Bake at 350° for 45 minutes to 1 hour or until brown. Yield: 8 servings.
In skillet, saute onion. Add meat and cook until done. Mash garlic with salt. Add to meat	with pepper, oregano, parsley, tomatoes,	tomato	sauce and 1 tablespoon Parmesan. Simmer, covered, 30 minutes.
In a medium bowl, beat together butter, sugar, eggs and vanilla with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in cocoa. Add flour and beat until well blended. By hand, stir in pecans. Spread evenly in a wax paper-lined 8-inch square glass dish. Cook in a microwave oven on High for 3 minutes. Turn dish a quarter turn and cook 2 1/2 to 3 minutes longer. Let cool. Sift powdered sugar over top. Cut into 16 or 25 squares.
Sift together flour, baking powder and salt. Cut in shortening until mixture is like coarse crumbs. Stir in rolled oats. Combine egg, milk and brown sugar; beat well. Stir into dry ingredients; add raisins. Spoon into paper baking cups in muffin pans. Combine granulated sugar and cinnamon; sprinkle over batter. Bake in a 425° oven for 15 to 20 minutes. Makes 12 muffins.
Combined crushed frosted mini-wheats with flour, cinnamon, nutmeg and brown sugar. Mix well. Add margarine mixing until crumbly. Set aside for topping. Place apples in ungreased 9 x 9 x 2-inch baking pan. Sprinkle topping evenly over apples. Bake at 350° for 55 minutes or until apples are tender and topping is browned. Serve warm with ice cream.
Drain juice from pineapple and fruit cocktail. Reserve to use with pudding. Combine juice and pudding in small saucepan; bring to a boil, stirring constantly. Mixture should thicken and become clear. Cool to room temperature. In large bowl, gently combine the pineapple chunks, oranges and fruit cocktail. Pour pudding mixture over fruit and toss to coat fruit. Refrigerate for 2 to 3 hours. When ready to serve, add bananas and gently combine. Serve immediately. Bananas may darken after a while.
In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes. Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese.
Beat egg whites until stiff. Add baking powder and sugar to egg whites. Add nuts and crackers. Mix together. Pour into greased pie pan. Bake at 325° for 20 to 30 minutes. Set and let cool, then put Cool Whip or whipped cream on top.
Preheat oven to 400°. Layer 13 x 9-inch baking pan with dried beef. Place chicken breasts on top. Cut bacon in smaller pieces, putting a small strip on each breast. Bake, uncovered, for 30 minutes. Mix soup and sour cream. Remove pan from oven and cover chicken well with soup mixture. Cover chicken and return to oven for 30 minutes more. (By covering chicken with tinfoil, your gravy will not cook away.) Remove and serve with rice or noodles.
Mix shortening, sugar, egg and molasses very well. Either stir or sift flour before measuring. Blend all dry ingredients and stir into wet mixture and chill. Heat oven to 375°. Roll dough into 1 1/4-inch ball. Dip tops in granulated sugar. Place balls, sugar side up, 3-inches apart on greased baking sheet. Sprinkle each with 2 to 3 drops water. Bake 10 to 12 minutes or just until set, but not hard. Makes about 4 dozen.
Melt butter and cool. Beat eggs; add sugar and mix. Whip the cream. Add melted butter to eggs and sugar; add whipped cream. Add vanilla and flour. Use 1 scant teaspoon for each one on Krum-KaKa iron. Makes about 4 dozen.
Prepare cake mix as directed on package in 13 x 9 x 2-inch pan. Cool completely. Break cake into pieces. Prepare pudding mix as directed on package. In clear glass punch bowl, layer 1/2 of cake, 1/2 of pudding, 1/2 of cherry pie filling, 1/2 of pineapple and 1/2 of Cool Whip. Repeat layers, ending with Cool Whip. Garnish with maraschino cherries and nuts. Cover; refrigerate several hours before serving.
Mix ingredients together and pour into a buttered 2-quart dish. Crush Ritz crackers over top and dot generously with butter. Bake at 400° for 35 minutes. Cover if crackers tend to burn.
In ungreased 8-inch cake pan, mix together flour, sugar, soda and cocoa. Make 3 wells in flour mixture. Put vinegar in one, vanilla in one and corn oil in 3rd. Pour water over all and mix with fork until entirely moist. Bake in 350° oven for 20 to 30 minutes until just done. Ice as desired.
Stir together in order given. Pour into 2 loaf pans, well-greased.
Bake pie crust and let cool. It is not necessary to bake graham cracker crust. Cover bottom of pie shell with banana slices. Whip cream cheese and combine with Cool Whip. Spoon over bananas in pie crust. Top with blueberries. Chill 2 to 3 hours before serving.
Cream margarine and Crisco until fluffy. Add sugar gradually. Cream for 10 minutes. Add eggs, one at a time. Add flour and milk alternately. Add vanilla; beat for 1 minute after last addition. Bake at 325° until brown. Cool; frost with White Cake Icing.
Brown ground beef with onion; drain. Grease 8 x 13-inch baking dish. Place crushed Doritos in bottom. Pour ground beef and onion mixture over Doritos. Mix together the sauce and soup. Pour over mixture. Cover top with grated cheese. Bake at 350° for 25 minutes or until cheese is melted bubbly.
Cook meat, diced onions and garlic. Mix all well in a casserole. Grate cheese over top and bake 55 minutes at 350°.
Soften cream cheese. Preheat oven to 350° (325° for glass dish). In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press 1/2 the mixture firmly into bottom of greased 13 x 9-inch baking pan. In large bowl, beat cheese until fluffy, then beat in sweetened condensed milk, vanilla and egg; mix well. Pour into prepared pan. Top with remaining crumb mixture. Bake for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers.
Combine 2 cups baking mix and milk in a bowl. Mix well. Beat vigorously for 30 seconds, adding enough remaining baking mix to make moderate dough. Knead 10 times on floured surface. Roll into 1/2-inch thick rectangle. Spread with butter. Mix sugar and cinnamon. Sprinkle over butter. Top with raisins and nuts. Roll as for jelly roll to enclose filling; cut into 1-inch slices. Place on baking sheet. Bake at 450° for 8 to 10 minutes or until golden brown. Blend confectioners sugar with a small amount of water. Drizzle over rolls. Cool for 5 minutes. Yields 1 dozen.
In a large skillet over medium heat, heat oil. Add chicken, onion and garlic. Cook 5 minutes, stirring frequently or until chicken is no longer pink. Stir in tomato sauce, wine, sugar and seasonings. Heat to boiling. Reduce heat. Cook, covered, stirring occasionally for 20 minutes or until thickened.
Pour into 2 greased and floured loaf pans. Bake at 350° for about 1 hour.
Melt butter. Add water and dressing. Put 1/2 dressing in casserole (8 1/2 x 10 x 1 1/2-inch). Cook and drain beans. Layer on top of dressing. Add a layer of almonds, followed with split up chicken breast pieces. Cover with remaining dressing, then combine the soup and chicken broth; blend until smooth. Pour soup mixture over entire casserole. Bake, uncovered, for 30 minutes at 325°.
Heat the oil and gently fry the chopped onion and garlic until softened. Add the chili pepper and fry gently for 1 minute. Add the tomatoes with their juice, sugar, salt and pepper to taste and cook on a high flame, uncovered, for about 20 minutes, stirring occasionally. When the sauce is reduced and thick, check the season. If you like a smoother sauce, you can pass the sauce through the medium disk of a food mill. I usually just chop up the tomatoes with a fork and leave the sauce a bit chunky. Add the chopped parsley just before serving. Cook the pasta following the directions on the packet very carefully to avoid overcooking.
Mix all dry ingredients together and roll ribs in this mixture until well coated. Place ribs in greased roaster pan with lid. Blend together tomato soup, vinegar and onion. Pour this over ribs. Bake in oven very slowly at 250° to 300° for 3 or 3 1/2 hours.
Stir together sugar, margarine and milk. Bring to a full boil, stirring constantly. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients. Pour into greased pans; cool at room temperature. Cut into squares.
Mix filling together. Spread onto tortillas. Let refrigerate about 1 hour. Slice into pinwheels and serve. Great to make ahead and serve.
Cream the butter and sugar together. Beat eggs. Add the bananas. Sift the flour. Add the salt and sift together again, then add alternately with the banana mixture. Add the nuts. Add last the soda with a little warm water. Bake at 350° for 55 minutes in an angel food pan.
Mix ingredients by hand. Let mixture set overnight in refrigerator. Make into patties and cook on slightly greased grill or frying pan.
Cook corn bread to package directions. Cool. It's better if kept for 24 hours, then crumbled. Add all vegetables. Cool in refrigerator about 1 hour. Stir in Miracle Whip. Add cheese.
Beat egg; stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400° for 15 to 20 minutes. Serve cool or hot with butter.
Warm tomato soup; add gelatine to soften. Add other ingredients. Allow to set up in refrigerator.
Place Velveeta and 1 cup milk in thick boiler and melt. Add the Kraft package cheese powder. Beat egg and pour into cheese mixture and stir. Place boiled macaroni in Corning dish. Add cheese mixture over this. Cook in 350° oven for 20 to 25 minutes.