HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken pieces; pat dry. Place in a large baking dish. Squeeze juice of 1 lemon over the chicken. Stir guava jelly with a fork until loose and liquidy. Pour	jelly over chicken. Bake, uncovered, for 1 1/2 hours at 325°.	Baste 3 to 4	times with jelly and juices from	pan. Remove chicken from oven. Pour the juices into a saucepan; thoroughly stir in cornstarch with a whisk. Add food coloring; sauce should be a rosy color.	Cook sauce over low heat until thickened and clear. Pour sauce over the chicken; sprinkle with sesame seed.	Return chicken and sauce to oven at once for	at least 15 minutes, or until ready to serve. Serves 6 to 8.
Mix together and bake for 15 minutes at 375°, then 45 minutes at 325°. Place batter into greased loaf pan.
Brown sausage or bacon, cool. Beat eggs and add milk, salt and mustard. Beat again. Add cheese and sausage or bacon. Stir and put in 1 quart greased casserole. Refrigerate overnight. Bake at 350° for 40 to 45 minutes until brown around edges. Serves 6.
Blend at high speed until frothy. Pour in 8-inch pie pan. Sprinkle with cinnamon. Chill 2 hours.
Preheat oven to 350°. Butter a shallow baking dish. Cut cabbage into 12 wedges. Pour water into large skillet. Bring to a boil. Add 1/2 teaspoon of salt and cabbage. Cook, covered, over medium heat for 10 minutes; drain well. Put into baking dish. Sprinkle with mixture of flour, sugar, 1/2 teaspoon of salt and pepper. Dot with butter. Pour hot milk over. Sprinkle with cheese. Bake 35 minutes at 350°.
Mix yeast, warm water and salt and pepper and let stand 10 minutes. Add oil and flour. Knead and let rise 2 hours. Punch down and let rise half hour more. Spread on ungreased cookie sheet. Top with favorite topping. Bake at 450° for 20 minutes.
Preheat oven to 375 degrees. Grease 13 x 9 dish.
Mix all vegetables together and sprinkle with the garlic salt, oregano, salt and pepper to taste. Pour the oil and vinegar over the vegetables. A good summer dish!
Blend parsley, basil, green onion, garlic and Parmesan cheese in a food processor or blender until well-blended. Add cream cheese and margarine; blend thoroughly. Spoon into serving bowl and chill.
Beat together and pour into 9 x 13-inch pan and bake 30 minutes at 350°.
Place 1/2 cup ice cream or yogurt, strawberries and milk into blender. Mix on low and then on high until smooth. Pour into tall glass. Top with a 2nd scoop of ice cream or yogurt. Top with whipped cream and sprinkles.
In large bowl combine, catsup, brown sugar, and mustard. Reserve 4 Tbsp. mixture for topping. To remaining mixture add Worcestershire sauce, seasoned salt, onion powder, garlic powder, black pepper, and egg. Blend well. Stir in green peppers and Wheat Chex. Let stand 5 minutes. Break up Wheat Chex. Add ground beef. Mix well. Shape into loaf in shallow baking pan. Bake in 350° oven for 65 minutes. Spread top with reserved catsup mixture. Bake additional 15 minutes. Makes about 6 servings.
Place sugar, evaporated milk and butter in saucepan. Bring to a boil. Cook to soft-ball stage or 236° on thermometer, stirring frequently. Remove from heat. Add Marshmallow Creme, nuts and chocolate chips. Stir until ingredients are melted. Pour into 9 x 9-inch buttered pan. Chill until firm. Cut into squares. Yield: 3 pounds.
Combine vegetables. Mix sugar, salt, vinegar and oil. Pour over vegetables. Marinate several hours. Drain before serving.
Brown pork chops; drain off fat. Salt and pepper chops; pour cheese soup over chops. Also pour half soup can of milk and onion. Place potatoes around pork chops; cover and simmer for 45 minutes. Stir 2 to 3 times.
Heat brown sugar and butter in pan or in microwave just until melted. Stir in eggs one at a time. Stir in 1 cup of flour. Stir, then add other cup. Stir. Add vanilla and nuts. Stir. Grease a square pan. Bake in 350° oven for 25 minutes. Cut when cool. Very good.
In 2 bowls, mix separate. In first bowl, mix instant pudding with 3 cups milk and set aside. Then beat on mixer, butter, cream cheese and sugar until smooth. Then add Cool Whip and pudding mixture. In a large dish, add broken Oreo cookies (1/2 of them), then 1/2 mixture, then the rest of the Oreos and then the rest of the mixture. Save enough single Oreos to garnish the top. Refrigerate 3 hours before serving.
Beat egg whites until they stand in soft peaks. Gradually add sugar. Mix baking powder with crackers. Gently fold this, vanilla and nuts into egg whites. Pile into greased pie pan. Bake 30 minutes at 350°. Cool; cover with Cool Whip at least two hours before serving. Top with any fresh or drained frozen fruit.
Preheat oven to 450°. Heat 2 tablespoons butter. Add flour; stir with wire whisk. When blended, add milk, stirring rapidly. Add salt, pepper, nutmeg and the cheese, stirring until melted. Add cream; bring to boil. Remove from heat. Melt remaining butter. Add onions, stirring. Add mushrooms; cook until wilted. Add ham; heat through.
Put meat on rack in shallow roasting pan and sprinkle with salt, pepper and rosemary. Roast pork in moderate oven at 350° for about 2 to 2 1/2 hours or until tender when tested with a fork. Baste frequently with mixture of soy sauce, catsup, honey and garlic. Transfer pork to heated platter; garnish with watercress. This serves a crowd and is so easy to fix!
Grease bottom of casserole dish. Layer vegetables and then chicken. Mix soup, mayonnaise and curry powder together and spread over top of chicken. Sprinkle Cheddar cheese and bread crumbs over top. Apply pats of butter if desired. Bake at 400° for 40 minutes.
Beat the margarine, sugars and peanut butter until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients; mix well. Stir in chocolate. Drop by tablespoon onto ungreased cookie sheet. Bake 10 to 12 minutes at 350° or until light brown. Let cool 2 minutes before removing from cookie sheet. Makes 4 dozen.
Sift together dry ingredients. Add shortening and mix as if for biscuits. Add milk and 2 eggs, slightly beaten. Add vanilla. Fold in 3 to 4 medium apples (chopped fine).
In large bowl, add the lemon cake mix, eggs, lemon Jell-O, oil and water, mixing thoroughly. Pour into a 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven for 35 minutes. Remove from oven. Pierce with fork all over top of cake. Combine powdered sugar and lemon juice. Pour all over top of cake while hot. The longer this cake stands, the better it tastes.
Combine fruit bits, nuts and oats in small bowl. Layer corn flakes, bran flakes and nut mixture in sealable container, such as a Rubbermaid Cereal Keeper. Serve with skim milk. Makes 10 servings.
Brown meat. Spoon off excess fat. Add next 6 ingredients. Simmer, uncovered, 30 minutes. Stir occasionally. Meanwhile, combine cottage cheese with eggs, seasonings and Parmesan cheese. Layer in a 13 x 9 x 2-inch dish starting with lasagna, tomato sauce, Mozzarella cheese and cottage cheese mix.
Stew peaches in the sugar, cooking until they are a smooth paste. Spread on a greased cookie sheet. Place in sun and allow to dry. When dry, roll up like leather and wrap in wax paper to store. This will keep for months.
Mix hot peppers and 1/2 cup vinegar. Add remaining vinegar and catsup. Simmer 15 minutes and pour into jars.
Cut steak into 2-inch pieces. Heat oil with salt and pepper in skillet. Add meat and brown. Remove meat and set aside. Add green peppers, onions, garlic and celery. Quick-fry. Add bouillon, cover and cook vegetables 10 minutes. Combine cornstarch, water and soy sauce. Slowly add and stir into vegetable mixture. Add meat and cook 5 minutes. Serve with hot cooked rice or noodles.
Break sausage in small pieces and brown slowly in a large iron pan. Remove sausage and drain, except for 4 tablespoons drippings. Add onions and garlic; simmer until tender. Return sausage; blend in tomatoes, tomato paste, sugar, salt and spaghetti sauce mix. Simmer uncovered for 30 minutes, stirring occasionally.
Cream shortening and sugar until light. Add eggs, one at a time, beating well after each. Stir in mashed bananas. Sift together flour, soda and salt. Add to banana mixture. Mix until well blended. Bake at 350° in a bread pan for 45 to 55 minutes.
Cook and drain meat. Combine onion, garlic, tomato sauce, onion salt and oregano and simmer for 15 minutes. Cook noodles and drain, spread light layer of meat sauce in 9 x 13 dish and then layer noodles and sauce and cheeses. Save a little cottage cheese to spread on top before baking in a 350 degree oven for 30 - 45 minutes. Let cool before serving.
Beat egg and water. Combine with remaining ingredients. Shape into 1-inch balls. Bake in shallow pan at 350° for 10 to 12 minutes. Serve on cocktail picks.
Butter a 9 x 13 x 2-inch baking pan. Place first 4 ingredients in a large bowl and mix well. Add butter and work in until the oat mixture is crumbly using fingers. Set 2 cups of it aside. Press remaining mixture onto bottom of buttered pan. Spread preserves over top and crumble the rest of the oat mixture on top. Pat gently but firmly. Bake squares at 400° for 20 minutes. Cool completely and then cut into small squares.
Heat 2 cups water to boiling. Add tea bags, cinnamon and cloves. Steep for 5 minutes. Remove tea bags and spices. Add 10 cups water, orange juice, lemon juice and sugar. Heat all ingredients together.
Mix well together in small casserole dish. Place whole chips on top. Bake at 350° about 1 hour.
Cream butter or oleo, shortening or oil and sugar until smooth. Add 1 egg at a time. Add milk and flour; beat good. Add extract and salt. Put in cold oven. Turn oven to 325° and bake for 20 minutes. Reduce temperature to 300° and cook for 1 hour and 10 minutes.
Wash and cut veggies into small strips, julienne. Mix together mint leaf, parsley, pepper, salt, lemon J. and oil. Mix and cut veggies and add homemade salad dressing. Let stand for an hour so veggies can absorb the dressing.
Cream together sugar and shortening. Break eggs into 1 cup measuring cup and finish filling that cup with whole milk. Add the above to creamed	mixture. Add flour and flavoring. Blend well. Pour into 9 x 13-inch Pyrex baking dish. Bake in 375° oven until center springs back from touch. Cool	to lukewarm while preparing frosting. (Or you may add your own favorite chocolate or lemon frosting.)
Make sure margarine is at room temperature. Blend margarine and peanut butter until smooth. Start adding powdered sugar gradually. It will be moist at first, then become harder to mix. At end, you may have to use your hands to mix. Roll into balls with your hands. Refrigerate overnight or put in freezer for awhile. Prepare chocolate by melting chocolate chips and paraffin. Dip balls in chocolate after firm. If toothpick comes out while dipping, they are not hard enough. Place on wax paper to harden. Makes 15 dozen.
In a medium size bowl, whisk together vinegar, lemon juice, honey, salt and pepper. Gradually drizzle in olive oil, continuing to whisk until thick and well blended.
Crumble breads together. Add all other ingredients. Pour in crock-pot and dot with margarine. Cook on high for at least 2 hours, on low for at least 3 hours.
Mix ingredients well. Pour into greased or sprayed muffin pan. Bake at 450° until brown.
Cream shortening and sugar until fluffy. Add eggs and blend well. Mix flour, soda and salt; add to mixture. Stir in mashed bananas, walnuts and vanilla. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until firm. Cool 5 minutes; remove from pan and cool completely. Wrap and let stand for 24 hours.
Parboil rabbits 45 minutes in large kettle with enough water to cover rabbits. To water add salt, pepper and garlic powder to taste. Sprinkle dry onion soup mix over bottom of large roaster. Place rabbit pieces in roaster. Sprinkle parsley flakes and seasoning envelope over rabbits. Mix the soups and half and half together and pour over rabbits. Bake at 300° for 2 1/2 to 3 hours, covered. Baste and turn pieces every 45 minutes. Brown off, if necessary, uncovered, toward last of cooking time.
Sift together the flour and sugar. In a large pan, combine cocoa, oleo, water and oil; bring to a boil and pour over sugar and flour. Stir well and add 1/2 cup buttermilk and eggs, slightly beaten. Add cinnamon, soda and vanilla. Mix well. Pour in greased pan (17 x 11 x 1-inch) and bake 20 minutes at 400°.
Put all ingredients except mushrooms and flour into slow cooker and mix. Cover pot; turn on low and cook 8 to 10 hours or until beef is tender. Add mushrooms during last hour of cooking. To thicken sauce, remove 2 cups sauce from pot; stir until sauce is smooth and slightly thickened. Slice when slightly cooled.
Peel bananas and cut off tops of strawberries. Put into blender with ice, ice cream, vanilla and milk. Whirl away!
In mixing bowl, slightly beat egg. Add bread pieces, onion, Worcestershire sauce and salt and pepper; mix together. Add enough milk to moisten. Crumble ground chuck into bowl and mix well. Form into patties and fry in small amount of oil over medium heat.
Cook chicken until done, remove from broth, remove skin and debone. If there's not enough broth, add 1 can chicken broth or cream of chicken soup.
Beat first 6 ingredients. Add the unsweetened chocolate and nuts and beat 1/2 minute more. Put in a greased 9 x 13-inch pan and bake at 350° for 15 minutes or until toothpick comes out clean. Remove from oven and, while bars are still warm, add marshmallow cream. Put in oven and bake another 3 minutes. Take out; spread the marshmallow cream and cool. When cool, melt chocolate chips with peanut butter. To this, add Rice Krispies. Spread over cooled bars and refrigerate. Freezes well.
Saute celery, onions and peppers until tender, then stir in tomatoes and liquid. Cover and simmer on low heat for 10 to 15 minutes. Then add whole kernel corn. Cook 5 to 6 minutes more.
Preheat oven to 350°. In nonstick skillet, melt butter and saute onion, bell pepper and celery. Add cream cheese and melt. Stir in soup, mushrooms and seasonings. Take off fire and add crabmeat and cooked shrimp. Fold in cooked rice. Pour into a 9 x 13 dish which has been sprayed with Pam. Top with grated cheese and bake for 20 to 30 minutes.
Preheat oven to 350°. In a large bowl, combine flour, ground nuts and margarine. Mix well and press into bottom of a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Melt oleo and saute onion for 5 minutes or until onions are tender. Mix in flour until blended. Add water, bouillon, garlic powder, pepper and broccoli and cook for 10 minutes. Add milk, half and half and cheese. Cook on low until cheese melts.
Roll crackers with rolling pin, mix eggs until foamy, heat oil. Dip chop in flour, then in eggs, then in crackers. Fry until golden brown. Very good and tender.
Separately, cook rice and broccoli as directed on boxes. Chop onion and celery. Drain water from broccoli, yielding 1 cup. In large pot (broccoli should be cooked in), add all ingredients. Use the 1 cup water that was yielded from the cooked broccoli. Mix well. Bake for 1 hour, uncovered, at 350°. Top with Cheddar cheese and bacon bits.
Cream margarine and sugar. Add egg. Beat well. Combine buttermilk and vanilla; set aside. Combine dry ingredients. Add alternately with buttermilk to creamed mixture. Stir in rhubarb. Spread into a greased 13 x 9 x 2-inch baking pan. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 350° for 30 minutes or until done.
Cook first 5 ingredients on medium heat until it boils. Boil until thickened. Remove from heat and add rest of ingredients (except whole graham crackers). Line 9 x 13 pan with whole graham crackers, pour filling mixture over them. Put on a top layer of graham crackers and push down gently. Ice with powdered sugar icing and cover. Let set in refrigerator for at least 2 hours (so it softens a little) then cut into bar type servings.
Boil potatoes in water until tender. Add ham and onions. Cook 10 minutes more. Add soups, corn and milk. Salt and pepper to taste. Stir, heat thoroughly, but do not boil. Serve with corn muffins.
Mix together the flours, corn meal, salt, powdered milk, yeast and chicken or beef stock. Roll out dough. Cut with cookie cutters. Place on nonstick cookie sheets and brush with mixture of beaten egg and milk. Bake at 300° for 40 to 45 minutes.
Dissolve cornstarch in 2 tablespoons water. Add 1/4 cup pineapple juice, 1/4 cup water, vinegar, honey, soy sauce, ginger and touch of pepper; set aside. Spray wok or large skillet with Pam. Add onion; stir over high heat until strong smell starts to go away. Add carrot; stir a little more. Add tofu; stir until lightly browned. Add green pepper; stir a minute more. Reduce heat to medium; cook, covered, until carrot is partly softened. Add pineapple chunks and liquid. Uncover; cook for about 10 minutes, until thickened and flavors are blended. Nice sprinkled with sunflower seeds or chopped peanuts. Serve over rice or chow mein noodles. Serves 4.
Remove bread from inside loaf and make a shell for dip. Tear extra bread into bite size pieces and store in plastic bag. Mix all other ingredients together and place in bread shell to serve.
Brown chicken pieces in hot shortening. Combine remaining ingredients in saucepan and simmer over low heat until thoroughly blended. Spoon sauce over browned chicken. Cover and simmer until chicken is tender. Baste with sauce occasionally. This can be frozen and reheated. This can also be placed in a casserole and baked at 350°.
Cook sausage and drain. Add cheese and Bisquick. Make into balls. Cook in oven at 350° for about 10 minutes or until you think done.
Peel and slice carrots. Cook in salted water until just tender. Drain well. Add peppers and onions to carrots. Mix together soup, salad oil, vinegar, mustard, sugar, salt and pepper. Pour over carrots while warm. Put in refrigerator and marinate at least 2 or 3 days. Drain marinade and serve cold.
Drain salmon. Melt butter in heavy saucepan over low heat. Add onions and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper. Set aside. Remove skin and bones from salmon and flake salmon with a fork. Add lemon juice, 1/2 cup corn flakes and the white sauce, stirring well. Refrigerate mixture until chilled. Shape into croquettes. Roll in remaining corn flakes. Place on lightly greased baking sheet. Bake at 400° for 30 minutes.
Mix mashed strawberries, lemon juice and Eagle Brand milk together. Then add Cool Whip. Add torn cake to mixture and refrigerate overnight. Serve with strawberries on top.
Heat oven to 350°. Grease a 12 x 9-inch baking pan. Combine oats, flour, brown sugar, soda and salt. Mix well. Stir in margarine, mixing well until blended. Reserve 1 cup. Press remaining onto bottom of prepared pan. Bake 10 to 12 minutes or until light brown. Cool 10 minutes.
Mix all ingredients together; pour into pie shell. Bake at 325° for 45 minutes.
Preheat oven to 275°. Grease an 8 inch square baking pan and set aside. In a small bowl, with electric mixer at medium speed, cream butter and sugar until light and fluffy. Beat in flour until well mixed. Pat dough evenly into bottom of pan. With tines of fork, prick dough all over to prevent bubbles from forming during baking. Bake 1 hour or until pale golden. Do not allow to brown. Remove from oven.
Add 3/4 cup cold water to 1 1/2 envelopes unflavored gelatin to soften. Add 2/3 cup boiling water. Cool mixture. Blend or chop cranberries in blender. Add celery, sugar and walnuts. In large bowl, mix gelatin and cranberry mixture. Fold in miniature marshmallows and the Cool Whip. Chill and serve.
Brown ground beef in a large skillet. If you use chopped onion, cook it until transparent; minced onion you just add to the mixture. Add all ingredients; let simmer for 15 minutes. Serve over hamburger buns.
Combine and rub on outside of rib-eye roast before cooking. Cook as desired.
Using a pastry cutter, combine cake mix and margarine. Set aside one cup of mixture. Spread pie filling in 9x12-inch baking dish. Sprinkle remaining cup of mixture over filling. Sprinkle nuts over mixture. Bake at 325 degrees for 30 minutes.
Cream butter and sugar. Add egg yolk and flour. Beat well and spread dough evenly in jelly roll pan (15 x 10-inch). Beat egg white slightly. Brush top of dough with egg. Smooth with fingertips. Sprinkle with nuts over dough and press in. Do not grease pan. Bake at 275° for 1 hour. While hot, cut squares to keep from crumbling.
Dip fillets in dressing. Coat with cracker crumbs. Place on well greased baking sheet. Drizzle with butter. Sprinkle with paprika. Bake at 500° for 10 to 12 minutes.
Fully cook rice and let stand and cool down. Combine ground meat, rice, eggs and seasoning. Mix well. Core cabbage and parboil. Peel off each leaf with 2 forks. Take a handful of the combined mixture. Place the mixture to the back of the cabbage leaf; roll until the mixture is covered by the leaf, then fold the sides in and finish the roll.
Mix all together. Make into ball and chill. Roll in 1 cup chopped pecans. Delicious!
Sift together dry ingredients. Blend milk and egg. Add to the dry ingredients and beat until smooth. Dip bread into batter and fry in fat heated to 375° for 4 or 5 minutes. Serve with butter and warm syrup. Batter may be prepared ahead of time. Serves 4.
Mix together. Spread the meat mixture on bun or bread. Microwave 1/2 to 1 minute or under oven broiler for a few minutes.
Mix together the first 6 ingredients. Shape into 4 patties. Coat with bread crumbs. Heat corn oil on medium heat. Add patties and fry about 5 minutes, browning both sides. Serve on rolls with your favorite cole slaw. Serves 4.
Mix all ingredients in an 11 x 13-inch baking pan. Bake at 350° for 1 1/2 hours, covered.
Mix together syrup, wine, oil, mustard, parsley, garlic, salt and pepper. Stir in onions. Pour over chicken or ribs for grilling. The longer the meat is marinated the better the flavor. Makes 1 1/2 cups of sauce.
Boil lima beans until tender. While they are boiling, fry bacon until crisp and break into bits. Grate the cheese and have it ready. When beans are tender, drain off water and add onion to hot beans along with the bits of bacon and 1 or 2 tablespoons of bacon drippings. Add cheese and soup and mix well. Pour into buttered casserole dish; sprinkle with bread crumbs and bake at 350° for about 30 minutes.
Mix cheese, flour and pepper. Coat chicken and brown in butter. Set chicken aside. In same pan, saute mushrooms. Add butter if needed. Blend in remaining flour mixture. Mix broth and wine; mix in pan with mushrooms until thickened, adding broth if too thick. Cook slowly until sauce is desired consistency. Put chicken in 9 x 12-inch glass baking dish. Spread artichoke hearts on top, then pour mushrooms with gravy on top. Add some juice from artichoke jars. Cover with foil and bake 1 hour at 375°.
Combine all ingredients, except peanuts and powdered sugar. Bring to a full boil, add peanuts and cook until it forms a soft ball in cold water. Remove from heat and add 1 cup powdered sugar. Pour into greased muffin tins or drop onto wax paper.
Cook vegetables, onion and celery in oleo; drain. Mix cheese with mayonnaise; add to vegetables. Put into baking dish. Top with crumbs. Dot with margarine. Bake at 300° until lightly browned.
Fill a Coleman ice chest 3 to 4-inches deep with water heated to 110°. Close and set aside. In a 2-quart Pyrex mixing bowl, heat milk to 180° using microwave oven temperature probe. Ladle milk into glass jars and let cool to 110°. Add yogurt to starter, a heaping teaspoonful per pint of milk and vanilla to taste. Place 110° jars of milk into cooler of 110° water. Leave closed for 8 to 9 hours. For flavoring, add your homemade jams or fresh fruit.
Cook sausage on low heat for about 5 minutes. Remove from pan. Add kraut to drippings from sausage. Put sausage in kraut and cook about 10 more minutes. Cut sausage in small pieces before cooking.
Drain but save fruit cocktail and pineapple juice. Blend juice with instant pudding. Fold in Cool Whip and fruit.