HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the following seasonings in order: salt, pepper, seasoning salt, garlic salt, tenderizer, hickory salt, parsley and Worcestershire sauce. Marinate at least 3 hours.
Prepare grill or heat broiler, if directed by manufacturer. Cut turkey into 1-inch cubes. In glass bowl combine juice, oil, molasses and herbs and other seasonings; add turkey. Stir to completely coat turkey; let stand about 15 minutes. Prepare bell pepper and fruit as directed. Arrange turkey, bell pepper and fruit alternately on 8 separate skewers. Grill or broil kabobs about 5-inches from heat source for about 15 to 20 minutes, turning once and basting with marinade left in bowl. Serve warm. Makes 4 servings; contains 216 calories per serving.
Mix sour cream and soup in a bowl. Roll beef (sandwich meat) into tight rolls. Wrap chicken around beef. Wrap strips of bacon around chicken. Pour soup mixture over chicken after placing chicken in a 9 x 13-inch pan. Cook in a 350° oven for 45 minutes.
Put sugar, vinegar and garlic in blender and blend briefly. With blend on low, slowly add oil. When oil is incorporated, add poppy seeds and refrigerate. Yields 3 1/2 cups and is good on meats, fruits, raw veggies, and boiled eggs.
Combine garlic (I use more), tomatoes, brie (works fine not in cubes too), basil (use a bit less), olive oil, salt and pepper in the pasta serving dish. Set aside. DO NOT MIX. It needs to be at room temperature so it's okay to do way ahead. Cover. Cook pasta until al dente. Drain and immediately add to bowl. Toss well. Sprinkle with Parmesan cheese. Serve at once. Excellent!
Melt margarine in baking pan. Salt, pepper and paprika chicken to taste. Flour chicken. Place chicken, skin side down, in margarine. Bake for 30 minutes in a 400° oven. Put soup and water in pot. Bring to a boil. Turn chicken. Pour soup over chicken. Bake 15 to 20 minutes longer. Serve with rice. Yields 6 servings.
Bring to boil first 4 ingredients; boil 2 minutes. Remove from heat and add remaining ingredients. Drop on waxed paper with teaspoon.
Place chicken parts in shallow pan. Combine remaining ingredients; pour over chicken. Bake in	375° oven about 1 hour or until done, basting frequently.
Heat oven to 350°. Generously grease and flour 12-c. Bundt cake pan or tube pan, 10x4 inches. Mix brown sugar, flour, cocoa and margarine until crumbly; reserve. Beat cake mix (dry), water, oil and eggs in large bowl on low speed, scraping bowl frequently, 2 minutes. Pour about 1 2/3 c. batter into pan; sprinkle with about 1 1/3 c. of the crumbly mixture. Pour about 1 2/3 c. batter into pan; sprinkle with remaining crumbly mixture. Pour remaining batter into pan. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool cake completely. Spread top of cake with Chocolate Glaze, allowing some to drizzle down side.
Lightly beat eggs by hand; add sugar. Add all remaining ingredients, saving pecans for last. Stir well; pour into two 9-inch pie crusts or one deep-dish pie crust. Bake at 400° for 10 minutes; lower heat to 350° and finish baking (two pies: about 40 additional minutes; one deep-dish pie: about 50 additional minutes).
After rice and broccoli are cooked, strain off any water. Add butter, chopped onion and celery, then add your Campbell's golden mushroom soup. Pour in your jar of Cheez Whiz (after melting it in microwave). Stir all together, then place in your casserole dish and bake at 350°. M-M-M-Good!!!
Mix cookies and oleo. Cover bottom of 9 x 13-inch pan. Reserve some crumbs for the top. Mix together milk and pudding in a bowl. In separate bowl, mix remaining ingredients. Combine both mixtures and stir well. Pour over cookies and sprinkle with remaining crumbs. Refrigerate.
In an 8 x 8 x 2-inch baking dish, layer bread, ham, chopped pears and shredded cheese. Combine eggs, milk and nutmeg and pour evenly into dish. Cover and chill 4 to 24 hours. Bake, uncovered, at 325° for 45 minutes or until center is set and golden top. Cool 10 minutes before cutting. Garnish with additional pears. Makes 4 servings.
Beat eggs. Add milk, salt and vinegar. Add flour until rolls out easily on a floured surface. Roll thin; cut in strips. Dry on racks. Boil in chicken broth. Salt and pepper to taste.
Layer cucumbers, onions, squash and bell peppers to fill wide-mouth gallon jar. Mix rest of ingredients together. Stir syrup until dissolved, then pour over veggies layered in jar. Refrigerate 2 weeks, then ready to eat.
Melt butter in heavy 2 quart saucepan. Add sugar, syrup and water. Stir often and cook to hard crack stage (300°). Quickly stir in chopped nuts and spread in well greased 9 x 13 x 2 inch pan. Cool and turn out on wax paper. Spread with half the chocolate and sprinkle with half the finely chopped almonds. Cover with wax paper, invert and repeat chocolate and nuts. Chill to firm and break. Be sure to watch carefully after 260 degrees. You may use toasted pecans instead of almonds.
Combine all ingredients and bake in casserole dish uncovered for 1 hour at 350°.
In a bowl thoroughly mix corn, egg, milk, cheese, flour, sugar and 1 tablespoon butter. Pour into buttered 1-quart casserole dish. Toss crumbs with remaining 1 tablespoon butter and sprinkle over. Bake in 350° oven until pudding is firm, about 1 hour. Makes 4 servings.
Combine all ingredients. Mix well. Form into balls. Place on cookie sheet. Freeze. After frozen, can be placed in plastic storage bag in freezer until needed. Bake frozen balls in preheated 375° oven for 20 minutes.
Boil sugar and vinegar together to make hot syrup. Wash peppers and dry. Remove seeds and cut in thin strips with scissors. Scald in hot water a few seconds. Drain and drop into ice water to crisp. Drain. Put in hot, sterilized jars and fill with hot syrup. Seal immediately.
For leaf lettuce or other greens: In saucepan mix sugar and salt. Stir in vinegar and water and bring to a boil. Stir small amount into beaten egg, then stir egg into saucepan and let boil. Remove from heat and stir in oleo. Cool.
Puree cottage cheese, marmalade, onion, curry powder, salt and liquid red pepper in blender; add walnuts and whirl to finely chop. Add sour cream; whirl to blend. Scrape into serving bowl. Chill several hours for flavors to mellow.
In a large bowl, combine flour, brown sugar and margarine. Blend at low speed until crumbly; stir in nuts. Press 2 3/4 cups of crumbs into ungreased 13 x 9-inch pan.
In skillet brown chuck with onion, cloves and pepper. Drain fat. Add other ingredients. Simmer 45 minutes. Stir occasionally. Top with grated Cheddar cheese.
Cook shells according to package directions and drain. Separate or they will stick together. Cool. Mix together remaining ingredients. Put your favorite spaghetti sauce on the bottom of a pan. Squeeze the shells lightly and they will open for easy filling. Fill each with a generous portion of the cheese mixture. Put shells on top of sauce and pour more sauce on top. Sprinkle with more oregano and shredded cheese. Bake in warm oven to heat and serve.
Wash and drain prepared cabbage and cut in quarters. Discard core and tough ribs and shred cabbage. Fry bacon in a large skillet until browned. Add sugar to hot fat and saute slowly until golden. Add apple and onion. Cover and braise over very low heat 3 to 4 minutes. Place shredded cabbage in skillet or Dutch oven with cover. Slowly pour vinegar and jelly over kraut and stir to mix well. Cover and braise slowly for 10 minutes. Add water, cover and let simmer for 1 1/2 to 2 hours until cabbage is fork-tender. Yields 6.
Mix all ingredients together and freeze. When frozen, mix and spoon into a tall glass. Add Sprite or 7-Up.
Use juice from pineapple to mix pudding. Add all other ingredients and mix well. Makes 15 to 20 servings.
Lightly grease 15 1/2 x 10 1/2-inch jelly roll pan. In large bowl, mix all ingredients thoroughly. Spoon mixture into prepared pan. With oiled fingers, press out firmly and evenly into pan. Bake 20 to 25 minutes or until golden. Cool at least 2 hours before cutting or they will fall apart. Makes 32 bars at 195 calories each.
Mix everything in a 13 x 10 x 2-inch pan; do not grease. Mix the flour, sugar, cocoa, salt and soda. Stir all this together with a fork. Then make 3 indented holes in this mixture. In one, put the vanilla. In the second, put the oil. In the last one, put the vinegar. Pour 2 cups of cold water over all and mix thoroughly. Bake at 350° for 40 minutes; let cool. Run knife down sides and loosen bottom with spatula.
Heat oven to 350°. Grease square pan (8 x 8 x 2-inch). Mix cereal and orange juice in a large bowl. Let stand until soft. Mix in oil, egg and bananas. Stir in remaining ingredients. Pour into pans and bake for 45 minutes.
Place chicken in baking dish. Bake covered 15 to 20 minutes in preheated 425° oven. Drain. Combine tomatoes, cornstarch and oregano in saucepan. Cook, stirring constantly, until sauce is thickened. Pour heated tomatoes over chicken. Top with Parmesan cheese. Bake uncovered 5 to 10 minutes. Serves 4.
Mix all together (except yeast) and add 5 cups whole wheat flour. Then add yeast. Let rise for 20 minutes, then add 4 cups white flour. If more is needed add from cup number 5. Bake for 20 minutes at 400°. Makes 4 big loaves or 5 small ones.
Combine cake mix, undrained fruit cocktail, 1 cup of the coconut and eggs. Beat at medium speed for 2 minutes; pour into greased 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes. Bring margarine, sugar and milk to a boil; boil 1 minute. Stir in remaining 1 1/3 cup coconut; spoon over warm cake. Top with prepared whipped topping if desired.
Dissolve gelatin in boiling water. Allow to thicken slightly. Add fruits and chill.
Preheat oven to 375°. Melt butter; add mushrooms, shallots, salt and pepper to taste, wine and tarragon. Cook, stirring occasionally, until most of liquid has evaporated and mixture is mushy. Let cool slightly. Stir in sour cream. Spread 1 sheet phyllo on a damp cloth. Keep other sheets covered with another damp cloth. Brush the opened sheet generously with melted butter and sprinkle with bread crumbs. Using a spoon, form about half the mushroom mixture into a sausage shape along the bottom of the phyllo sheet. Fold over the bottom edge of the phyllo to enclose the filling. Lift the towel gently so that the phyllo envelops the filling and roll like a jelly roll. Brush top generously with melted butter. Continue filling other sheets in the same way until all filling is used up. Place the strudels on a buttered baking sheet. Using a sharp knife, cut the strudels into individual servings, about 1 1/2 inches wide. Bake for 15 to 20 minutes, until crisp and well browned. Makes 15 to 20.
Heat the milk, water and margarine to 120°. In large mixing bowl, combine 1 cup whole wheat flour, 1 1/2 cups all-purpose flour, yeast and salt. Add milk mixture and beat well with mixer. Stir in remaining flour to make a soft dough. Knead for 5 minutes.
Melt margarine in 9 x 9-inch square pan. Mix other ingredients. Pour over melted margarine. Pour fruit with juice over batter. Bake at 350° for about 30 to 45 minutes.
Preheat oven to 350° (325° for glass pan). Use 13 x 9-inch pan. Melt butter. Pour milk over crumbs. Top with other ingredients. Press down gently. Bake 25 to 30 minutes or until browned. Cool before cutting. Store loosely covered at room temperature.
Heat oven to 375°. Unroll dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan. Press over bottom and up sides to form crust. Bake at 375° for 8 minutes. Remove from oven; distribute broccoli and chicken evenly over crust.
Peel and slice potatoes and onion. Dot bottom of casserole dish with the butter. Layer potatoes, onion, salt and pepper. Repeat. Place pork chops on top. Cover with undiluted mushroom soup. Put cover on casserole. Bake at 325° for about an hour or until done.
Cream butter and brown sugar. Add flour and nuts. Blend until crumbly. Reserve 2 cups for topping. Press remaining mixture in a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Combine cream cheese and sugar; beat until smooth. Add eggs, milk, lemon juice and vanilla. Beat well. Spread mixture of baked crust; sprinkle with remaining crumbs. Bake at 350° for 25 minutes.
Mix first 6 ingredients together; let cool. Mix yeast, sugar and water together. Set for 10 minutes and then add to the first 6 ingredients. Add flour a little at a time. Turn out and knead. Let rise to double in size, punch down and rise again. Put into pans and rise. Bake at 350° for 1 hour.
Cook meat and onions until meat is brown. Add salt. Spray skillet with nonstick cooking spray and fry tortillas until limp. Spoon equal amounts of meat mixture on tortillas. Top each with taco sauce and cheese. Roll up; place seam side down in lightly greased 6 x 10-inch pan.
Combine all ingredients in a casserole dish or oblong pan. Cover and bake at 350° for 1 hour.
Chop beef in food processor. Save enough to put on top of cheese ball when it is mixed and formed. Return to refrigerator and chill. It is much easier to make if cheese is soft; ball is easier to handle.
Chop up the bacon and onion. Fry with 1/2 teaspoon garlic together in skillet. Drain all the grease. Stir in the tomatoes and add chili powder to taste. Simmer 30 minutes. Pour over cooked spaghetti.
Mix cake mix, 1 egg, oil, margarine and nuts. Put in bottom of ungreased 13 x 9-inch pan.
Bake apples (partially peeled and cored) until softened, 1/2 hour. You may fill centers with raisins, if desired. Boil both sugars, flour, salt, molasses, water, butter and vanilla until slightly thickened. Serve over apples.
Combine sugar, butter and milk in a heavy saucepan. Bring to full rolling boil. Stir constantly. Boil 5 minutes over medium heat, stir constantly to prevent scorching. Remove from heat and stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Stir until blended. Pour into a buttered 13 x 9-inch pan. Cool at room temperature and cut into squares.
Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in saucepan. Cook, stirring, until sauce boils and thickens. Cool. Serve over ice cream, frozen yogurt, pancakes or waffles. Makes 8 servings
Mix yeast, milk and sugar and let stand until dissolved. Mix flour and salt and cut into cold margarine. Add egg yolks and yeast mixture; mix well.
Cook flour and milk together on stove to thicken; cool. Add rest of ingredients to mixer bowl. Beat 7 or more minutes.
Dissolve gelatin in hot water. Add lemon juice and onion juice. Chill until thickened. Fold in cucumber and mayonnaise. Pour into one large mold or individual molds. Serves 6.
In a mixing bowl, cream butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift flour with baking powder, salt, cinnamon and nutmeg. Add alternately with milk. Do not overmix. Fold in nuts and raisins. Grease muffin tins and fill 2/3 full. Bake 25 minutes in preheated 400° oven. Yield: 3 dozen muffins.
Beat well the egg, brown sugar and butter. Add 1 cup raisins and 1/4 cup water. The more water, the juicier...less water, more firm. Bake in unbaked pastry shells. My grandmother's recipe handed down to my mother.
Preheat oven to 350°. Flour 9 x 13-inch dish. In large bowl, combine all ingredients and mix well. Bake 25 to 30 minutes. Frost while cake is still warm.
Grease casserole and put tortilla chips (crushed) in bottom of large casserole or 9 x 13-inch pan. Put shredded chicken, soup, milk, green chiles and onion in a saucepan and heat until hot and bubbly. Pour over chips and top with cheese. Bake at 325° for 45 minutes to 1 hour.
Cook the chicken, onion and peppers in desired quantities. Brown in wok in small amount of oil until done. Stir in desired amount of teriyaki sauce. Serve over rice.
Brown meat and drain well. Add your seasoning and fry down until onions are clear. Now boil your beans. When they start to crack open, add your tomato sauce, meat mixture and Ro-Tel tomatoes to beans. Finish cooking them by adding your chili seasoning to the pot. Cook on low to medium heat until thick and creamy. Remember to smash your beans on the side of the pot when you stir for cream ones.
Brown ground beef with salt and pepper in skillet, stirring until crumbly; drain. Place in 1-quart casserole dish. Layer next 2 ingredients over ground beef. Top with soup and milk mixed together. Bake, covered, at 350° for 50 minutes or until potatoes are tender. Place cheese on top. Put back in oven, uncovered, for 10 minutes. Makes 4 to 6 servings.
Mix 1 stick margarine, potatoes, sour cream, undiluted chicken soup, onion, cheese, salt and pepper. Put into 2 greased 9-inch pie pans or 1 greased 9 x 13-inch casserole. (Don't make casserole too thick.) Cover with topping made with crushed corn flakes and other stick of margarine. Bake in preheated 350° oven for 40 to 45 minutes. Makes 10 servings.
Simmer 8 to 10 hours in crock-pot. Salt and pepper to taste.
Cream first 3 ingredients. Add remaining ingredients and mix well. Bake at 350° for 25 to 30 minutes. Frost with icing. Double for large cake.
In large pan, brown hamburger with chopped onion. Rinse cooked hamburger in colander to rinse off excess fat. Cut tortillas in triangles and layer 1/2 in bottom of 13 x 9 x 2-inch pan. Layer 1/2 hamburger, 1/2 cottage cheese, 1/2 cheese, 1/2 triangle tortillas, 1/2 hamburger, 1/2 cottage cheese and cheese. Then pour both cans of enchilada sauce over the top. Bake at 350° for 30 minutes. Excellent.
Melt marshmallows. Add a little milk and stir constantly. Break up chocolate bar and add rest of milk. Stir until smooth and let cool.
About 1 hour before serving: Preheat oven to 350°. Unroll rolls and separate into triangles. Arrange in 9-inch pie plate to make crust, pressing edges together; flute edge. Sprinkle bacon over bottom. Top with tomato slices, then cheese.
Drain peaches, reserving 1/2 c. of the syrup (you should have about 2-2/3 c. peaches). Combine sugar, flour, nutmeg and salt. Add reserved syrup. Cook, stirring constantly until mixture thickens.
Combine ingredients. Spoon into a greased 9-inch square pan. Bake at 350° for 40 minutes. Cool. Slice in squares. Top with Cool Whip. Yield: 9 servings.
About 30 minutes before serving: In a large bowl, mix salad oil, lemon juice, chili powder and salt. Gently stir in green beans, green chilies and diced avocado. Arrange Boston lettuce leaves on 4 dinner plates. Top with bean salad. Makes 4 main dish servings.
Grease 9 x 13-inch pan. Put fruit filling on bottom, then pineapple. Sprinkle on dry cake mix. Do not mix. Slice oleo over top. Sprinkle with nuts. Bake at 350° for 1 hour.
Slice angel food cake and place in 9 x 13-inch sheet cake pan. Layer ingredients on cake in order given. Top with strawberries (optional).
Place raspberries in blender or food processor. Whirl until pureed. Place whipped topping in large bowl. Gradually fold in raspberry puree, confectioners sugar and almond extract. Spoon into dessert dishes and refrigerate or freeze until ready to serve. Garnish with dollop of whipped topping, if you wish.
Bake cake as directed at 350° in a round 8-inch pan and a round 9-inch pan. Place the 8-inch layer in the bottom of the punch bowl. Take one-half of each of the ingredients and spread on cake (one at a time). Place the 9-inch layer on top of this. Do the same as with the first layer. Garnish with coconut and pecans and refrigerate until ready to serve. Serves 35 people.
Put washed shrimp in a large roasting pan. Melt oleo in saucepan. Add pepper, salad dressing, lemon juice and rest of ingredients. Pour over raw shrimp. Marinate overnight. Cook, covered, for 45 minutes at 350°. Test after 30 minutes. Serve on a platter. Sauce is delicious for dunking.
Cream the shortening. Add sugar gradually; blend well. Add egg and vanilla. Blend. Sift dry ingredients and add to shortening mixture alternately with apple butter. Blend well. Drop by heaping teaspoonfuls onto greased baking sheet. Keep 2-inches apart. Bake at 350° for about 12 minutes or until edges brown. Remove with spatula and cool on wire rack.
Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Put into ovenproof dish. Bake in 350° oven for 30 minutes or until hot and bubbly. Makes 1 cup.
Beat oil, eggs, sugar and vanilla; set aside. Sift dry ingredients and add to egg mixture. Stir in zucchini; fold in nuts. Bake at 350° for 1 hour in 2 greased bread pans or greased tube pan.
Heat oven to 450°. Grease 13 x 9-inch pan. Cook sausage and beef until brown. Mix baking mix and water until dough forms. Divide in half. Place larger portion in bottom of pan. Sprinkle with 1 cup of cheese. Cover with 3/4 of sauce. Add meat and other toppings. Cover with 1 1/2 cups cheese. Place remaining dough on top. Seal to bottom dough. Make small slits in top crust. Spread with remaining pizza sauce and cheese. Bake 22 to 25 minutes.
Cream sugar and butter. Add eggs and mix well. Add flour and mix well, making a stiff dough. Knead well on floured cloth or wax paper and roll to desired thickness. Cut with cookie cutter and bake on lightly greased cookie sheet at 325° until lightly browned.
Combine sugar, cinnamon, cloves, salt, sour cream and eggs; stir well and fold in raisins. Spoon mixture into pie shell and bake in a 350° oven for 40 to 45 minutes.
Drain peaches, pears and pineapple in a colander. Drain apricots and keep separate from other fruit. Put all fruit except apricots in a large bowl. Add raisins, walnuts, 1/2 cup brown sugar and vanilla. Mix lightly. Pour into a 9 x 13-inch baking pan and place apricots evenly on top. Cut toasted bread slices into 1/2-inch squares and place on top. Pour melted butter and balance of brown sugar over entire mixture. Bake at 325° for 30 minutes. Serves 8 to 10 people.
Break up bread in a bowl. Heat milk, sugar and vanilla. Pour over bread. Beat eggs well and pour over bread. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cook noodles according to package. Drain and put in rectangular pan. Cut stick of butter up and put on noodles. Mix. Empty drained can of peas on top of noodles.
Cream shortening; add sugar and eggs. Mix cocoa with water, then add flour, salt, baking soda, baking powder and vanilla. Pour into greased and floured cake pans. Bake at 350° for about 35 to 45 minutes.
Grease two bread pans. Mix together by hand (spoon) the cake mix, pudding, eggs, sour cream, oil and water. Pour mixture into pans. Before baking, add topping. Mix together sugar, cinnamon and nuts; put on top of bread mixture. Bake at 350° for 40 minutes.
Dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick, then fold in carrots and pecans. Pour into individual molds or a 1-quart mold or double recipe and pour into 9 x 13-inch Pyrex dish. Chill until firm.
Use 1 cup each fruit cocktail juice, grape juice and apple juice and add lemon juice, sugar and fruit jell pectin. Bring to a rolling boil, stirring constantly, for 4 to 5 minutes. Pour into jars; wipe tops to make sure they're clean. Put on tops and bands to seal.
Heat V-8 juice. Dissolve gelatine (one at a time). Remove from heat. Add lemon juice and jar of chili sauce. Pour into mold and chill.
In a large baking dish (9 x 13-inch), melt butter. Stir in honey, pineapple juice, mustard, salt and curry powder. Coat chicken well and arrange in baking dish. Bake about 1 hour at 375° (uncovered). Turn at least once during baking. Serves 4.
Mix all ingredients and put into casserole. Bake with top on at 325 F for 1 1/2 hrs.
Prepare rice according to package instructions, then spread out in the bottom of a large baking pan. Boil chicken until done; cool. Remove meat from bone; layer evenly over rice. Season to taste. Prepare vegetables according to packaging and layer over chicken. Mix together and heat soups; pour over vegetables. Crush crackers and completely cover casserole. Melt butter in microwave and pour over crust. Bake at about 350° for approximately 10 minutes.
Mix all pudding ingredients together. Bake at 350° for 1 hour in greased, round cake pans. Top with Vanilla Sauce Topping.