HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season chicken pieces with garlic salt, rubbing well into the flesh. Sprinkle with paprika. Place in a shallow baking pan, skin side down. Place larger pieces in the corner and smaller ones in the center. Combine remaining ingredients; pour over chicken.
Preheat oven to 450°. Lightly oil 12-inch pizza pan. Sprinkle with cornmeal. Heat 1 tablespoon oil in saucepan over medium heat. Add onion and garlic; cook 2 minutes. Add tomatoes, 4 1/2 teaspoons basil or 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, salt and pepper. Cook 10 minutes, stirring occasionally. Press dough into pan. Cover with sauce. Top with cheese. Sprinkle with remaining basil and oregano. Bake until crust is golden brown, about 20 minutes. Let stand 5 minutes before slicing. Garnish with fresh basil, if desired.
Beat the eggs together with the sugar. Mix this with the rest of the ingredients. Pour into a pie pan and bake at 450° for 10 minutes, then bake at 325° for 25 minutes.
Cook potatoes, carrots, celery and onions in water until tender. Add milk, butter and potato flakes until soup is of desired thickness.
Hard-cook the eggs, then immediately crack eggshells and plunge into cold water for a few minutes and slip off the shells. Cut into halves and remove yolks. Mash yolks with deviled ham and parsley. Pile mixture into egg white halves and arrange on serving dish. Garnish with crisp vegetable relishes and green olives.
Preheat oven to 375°. Mix all dry ingredients together. In a separate bowl, mash bananas, whisk in egg, milk, oil and sugar. Stir liquids into dry mixture. Add apricots. Spoon batter into non-stick muffin pan 2/3 full. Bake for 20 to 25 minutes.
Combine pudding mix with milk. Add Eagle Brand milk. Spread layer in bottom of dish and cover with a layer of vanilla wafers, layer of sliced bananas and a layer of Cool Whip. Repeat until all is used. Reserve some Cool Whip for topping.
Mix ingredients. Spread on warm or cooled cakes. Broil 2 to 4 minutes. Watch carefully to avoid burning.
Combine and simmer for 1 hour until vegetables are cooked. Serve with Parmesan cheese, bread and butter.
Pour warm water into bowl. Add yeast and stir until dissolved. Add margarine, egg, milk, brown sugar, 2 tablespoons white sugar, salt, cinnamon and warmed chocolate chips. Stir until very evenly mixed. Add bread flour, one cup at a time, constantly stirring. Beat until dough is smooth and elastic. Mix at least 10 minutes. Dump mixture onto floured board. Flour hands; knead 10 to 15 minutes. Put dough into lightly greased bowl. Let rise until doubled in size (about 1 1/2 hours). "Rise place" should be warm, dark and draft free. Take dough out of bowl; knead it down a few seconds.
Sift flour and add soda. Measure shortening and next six ingredients into large bowl. Beat vigorously with spoon or electric mixer until well mixed. Stir in flour, oats, nuts and raisins. Drop by teaspoon 2 inches apart on greased cookie sheet. Bake in 375° oven for 10 to 15 minutes. Makes 3 1/2 dozen.
Mix everything but Cool Whip. Place in pan. Cover with Cool Whip. Chill for 1 hour.
Stir all together and put in greased dish. Bake at 325° for 25 minutes.
Put first 3 ingredients in frying pan and cook until beef is brown. Drain excess grease. Add tomato paste, water, oregano, cumin and noodles. Simmer 15 minutes. Put 1/2 of mixture in large casserole dish. Cover with Mozzarella cheese. Use remainder of mix and more Mozzarella cheese on top. Bake until cheese is melted at 350°.
Combine in measuring cup the juice and grated rind of an orange plus 2 tablespoons shortening. Fill cup to 3/4 full with boiling water. Pour into	mixing	bowl and beat. Add sugar, berries and nuts. Add egg. Mix together.
Cream sugars and shortening. Add egg, water and vanilla and beat together until creamy by hand. Mix together flour, soda and salt. Add to creamed mixture. Mix well. Stir in oats. Drop by heaping teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix walnuts and margarine in 9-inch pie plate until well blended. Press into bottom and up sides of pie plate. Refrigerate. Microwave chocolate and 2 tablespoons of the milk in large bowl on High 1 1/2 to 2 minutes until chocolate is almost melted, stirring halfway through heating time. (Stir until chocolate is completely melted.) Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate until cooled. Gently stir in whipped topping until smooth. Spoon in crust. Freeze 4 hours. Garnish as desired. Let stand at room temperature 30 minutes or until pie can be easily cut.
Mix together cold water, vinegar and salt. Cook beans until almost done. Wash in cold water. Pack beans in quart jars and fill with water mixture leaving a small space at the top of the jar. Seal tightly.
Combine flour, salt, soda, cinnamon and sugar. Combine eggs, oil and strawberries. Make a well in the center of dry ingredients. Pour in liquid ingredients and stir only until dry ingredients are moistened. Stir in pecans; spoon into two greased loaf pans and bake at 350° for about 1 hour or until done.
Brown beef in skillet. Add spaghetti sauce and water. Combine cottage cheese, egg and pepper. In large oblong baking dish, spoon 1/2 cup sauce (cover bottom of dish), add a layer of uncooked noodles, a layer of meat and sauce mixture, a layer of egg and cottage cheese mixture and a layer of Mozzarella. Repeat layers. Cover with plastic wrap. Heat on High for 8 minutes, then cook for 30 to 32 minutes on Medium-high (I use 50% power). Top with Parmesan cheese. Let stand, covered, for 15 minutes.
Preheat oven to 375°. In 9 x 13-inch baking dish, combine potatoes and 1/2 can fried onions. In small bowl, blend soup and milk. Pour 1/2 over potato mixture. Arrange cheese slices over potato mixture. Top with chicken, skin side down. Pour remaining soup mixture over chicken.
Combine broccoli, raisins and bacon in large bowl; mix well. Mix sweetened condensed milk, vinegar, mustard, egg, salt and pepper in bowl. Add desired amount of dressing to broccoli mixture; toss well. Top salad with onion rings. Chill for several hours to several days. May store dressing in refrigerator for several days. Yield: 10 servings.
Place the sliced oranges in a flat dish; pour over the curacao or Grand Marnier and allow to soak. Place sugar and 1 tablespoon water in a small saucepan over high heat and keep shaking the pan to avoid burning. Do not stir. As soon as caramel is pale brown, pour over the oranges. Allow to cool before serving. Serves 4.
Grind or put in food processor the first 3 ingredients, then mix with pizza sauce. Spread over open buns. Bake at 350° until cheese bubbles, about 18 to 20 minutes.
Cream shortening; add sugar and beat again. Add egg, molasses and beat. Add remaining ingredients which have been sifted together. (I put dough in refrigerator until it's firm and use a glass to press down before baking.) Roll dough into balls size of small walnuts. Roll in sugar and bake on ungreased cookie sheet at 350° for about 15 minutes.
Mix pudding with milk until thick. Blend in sour cream and Cool Whip. Alternate layers of wafers, bananas and pudding, ending with pudding layer. Chill and serve.
Place all ingredients in covered saucepan (or frying pan) and cook over very low heat. Shake once in a while to keep from burning.
Mix all ingredients, except nuts, together. Form into a ball. Place on a flat plate. Pat chopped nuts over the cheese ball. Refrigerate to set the flavors. Serve with Ritz crackers.
Dissolve Jell-O in hot water. Add other ingredients and mix well. Chill until set.
Mix sugar, salt and cornstarch together; then pour into egg yolks that have been well beaten. Pour scalded milk into this mixture. Put in top of a double boiler and stir while cooking until mixture is thick. Add butter, coconut and vanilla. Pour into baked pie shell and top with meringue. Brown.
Mix together all but the Cool Whip and pecans. Fold in the Cool Whip. Add the pecans. Freeze overnight in a 9 x 13-inch pan. Cut and serve when needed.
Mix all together; warm up in a kettle. Pour over 20 hamburger patties in a pan; put in the oven at 350° for 45 minutes to 1 hour, or until hamburgers are done.
Place first 6 ingredients in to bowl of a food processor. Pulse for about 10 seconds to break the cheese into small pieces. Scrape sides and pulse again. Transfer to a large mixing bowl. Add lemon juice and basil and mix thoroughly. Add salt to taste. Add tomato and avocado before serving. Serve chilled.
In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper. Mix well. Pour over pasta. Cover and chill. Serve over lettuce. Yield: 6 to 8 servings.
Mix together and cook on top of stove in an iron skillet until all is melted. Remove from fire and add Rice Krispies and nuts. Cool and roll into balls and roll in Angel Flake coconut.
Set butter out to soften. Then mix thoroughly all ingredients. Chill at least 1 hour or overnight. Roll out, cut and place on ungreased cookie sheet. You can brush the dough with food coloring (mixed with water) to match the holiday. Then sprinkle with sugar. Preheat oven to 400°. Bake 4 to 5 minutes, no longer.
Combine all ingredients and pour into a well-greased pan. Bake at 400° for approximately 30 minutes or until done.
Mix all together and cook at 350° for about 30 to 40 minutes, just until the onions are done.
Cut stick of oleo into pieces in 9 x 13-inch pan. Sprinkle rice over oleo. Place chicken over rice and salt and pepper to taste. Mix both soups and water together and pour over the chicken; cover. Bake at 275° for 2 to 3 hours.
Cook spinach in small amount of water; drain well. Combine spinach with soup, cheese and onions and pour into greased baking dish. Combine stuffing mix with butter; sprinkle over spinach and bake at 350° for 30 minutes.
Mix in	electric mixer or food processor fitted with steel knife. Beat liverwurst until softened. Add butter and cream cheese and	blend until light and fluffy.	Add parsley, onion, brandy and	curry powder.	Add salt and pepper. Spoon into serving container.	Cover and chill. Serve with crudites and assorted crackers.
Put all in a large pot (do not drain any of the vegetables). For seasoning add 1 envelope taco seasoning and 1 envelope Hidden Valley Ranch dressing mix. Stir all together and heat at least 30 minutes. It's ready!
Preheat oven to 350°. Brown meat, onion, salt, pepper and garlic. Dice pepper. Mix all ingredients except meat and cheese. Grease 9-inch cast-iron skillet and heat in oven. Place 1/2 of cornbread mixture in hot skillet. Add meat, then cheese. Top with remaining cornbread mixture. Bake at 350° for 30 to 45 minutes until brown.
In a medium bowl, mix stuffing, melted margarine and 1 1/2 cups broth. Mix chicken, 3/4 cup broth, onions, chives, celery, mayonnaise and salt in another bowl. Spread half the stuffing in a 13 x 9 x 2-inch baking dish treated with nonstick spray. Spread chicken mixture over stuffing. Cover with remaining stuffing. Whisk eggs, milk and soup in a large bowl. Pour sauce evenly over stuffing. Cover with foil and bake in preheated oven at 325° for 30 minutes. Remove foil; sprinkle with cheese and bake 10 more minutes. Makes 8 servings.
Heat broth to boiling. Add all vegetables, seasonings, rice and chicken. Cover and simmer for 30 to 45 minutes until rice and vegetables are tender.
Mix sugar and oil. Add eggs and mix well. Add apples. Sift flour, soda, salt and cinnamon. Add sugar mixture. Add vanilla and nuts; mix well. Mix all together; dough will be very stiff. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Brown meat. Saute seasonings with meat. Add soup, beans and tomatoes. Simmer 5 minutes. Cut tortillas in fourths. Put 1/2 of these in greased casserole dish. Pour half of meat mixture on this and cover with half of the cheese; repeat. Bake 30 minutes at 350°. Set aside about 10 minutes before serving.
Preheat oven to 375°. Cream butter, sugar and vanilla in large bowl. Add flour and nuts; blend well. Shape about 1 tablespoon of dough around each candy, covering it completely. Place on ungreased cookie sheet and bake 7 to 10 minutes, or until set but not brown.	Cool and roll in confectioners sugar. Store airtight. Makes 36 to 48.
In large bowl mix lard with flour. Work up real good. Add milk. Work well. Turn oven on 350°. Makes sure it is hot. Put flour on whatever you like and put your dough on it. Work it. Cut out. Put in greased pan. Put in hot oven. Cook about 20 to 30 minutes.
Fry bakon 'til crisp. Drain fat, leavin' bakon in skillet. Krumble bakon. Add vinegah, watah, onion, salt, sugah 'n peppah to skillet. Heat 'til hit boils.
In a large skillet over medium heat, cook onions and garlic in 1 tablespoon of olive oil. In a large pot over medium heat, cook beef and turkey until meat is evenly crumbled and has lost all pink color. Drain well. Add all other ingredients and stir for several minutes. Cover pot and cook on medium for about 1 1/2 hours, stirring often.
These ingredients were in a "secret" barbecue sauce. The person revealing the ingredients to me said that he would reveal the ingredients only, but not the quantities of each. So, you see, you must experiment with the ingredients to your own particular taste. The barbecue sauce that I tasted originally was the best I had ever had. Good luck.
Mix cake mix, 1 egg and melted butter together and then press lightly into a 9 x 13-inch greased dish.
Soften cream cheese; then add rest of ingredients and mix well. Chill until firm enough to handle. Shape with hands into large ball (or smaller individual ones). Roll in cracker crumbs or finely chopped nuts. Refrigerate. Serve at room temperature.
Mix all ingredients together and place in baking dish set into a pan containing about one-inch of water. Bake 50 minutes at 325°. Test for doneness by inserting knife in center of casserole. Corn is done when knife comes out clean and uncoated. Serves 4.
Brown hamburger, onions, pepper and Wesson oil together. Pour corn and tomatoes in oblong cake pan. Cook macaroni and pour into pan with corn and tomatoes, adding hamburger mixture, Worcestershire sauce, chili powder and garlic. Cook for 45 minutes at 350°. Serves 8 people.
Combine all ingredients in baking dish. Cover tightly and microwave 5 minutes on High. Stir and microwave 5 additional minutes on 50% power. Let stand several minutes before serving. Simply scrumptious!
Preheat oven to 325°. In large mixing bowl, beat egg yolks and sweetened milk and add lime juice. Add food coloring, if desired. Pour into prepared pastry shell. Bake for 30 minutes. Cool. Chill. Top with whipped cream. Garnish, if desired.
Bake chicken breasts until done. Set aside to cool. Mix cream of chicken soup and the sour cream. Be sure to blend well. Tear chicken into bite-size pieces and place in an oblong pan. Pour soup mixture over it. Sprinkle several poppy seed over this and top with croutons. The ones with sage provide a flavor of dressing. Bake at 400° until heated through.
Place in large skillet and simmer with 1/2 cup water. Bring to a boil and simmer uncovered for 5 minutes. Cool and refrigerate 24 hours. Drain well before serving.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can onions. Pour mixture into casserole dish and bake at 350° for 30 minutes. Top with remainder of cheese and fried onions and bake an additional 5 minutes.
Chop corned beef. Combine all ingredients in a casserole dish. Bake in a greased dish, covered, for 1 hour at 375°.
Combine all of the ingredients in 4-quart saucepan. Simmer 45 minutes.
Place apples in a 9 x 9-inch baking pan. Sprinkle with sugar and lemon juice. Mix remaining ingredients together until mixture resembles coarse crumbs. Sprinkle on top of apples. Bake at 350° for 35 minutes or until golden brown.
Mix butter, sugar, eggs, vanilla, milk and flour, starting and ending with flour. Make 4 layers. Bake at 350°. Frost with chocolate frosting.
Cook meats together until well done. Add jar spaghetti sauce to meat and simmer for 10 min. Mix cottage cheese with egg and oregano in a bowl. Line a 9x13 pan with raw lasagne. Put cottage cheese mixture on noodles. Spoon sauce on top, sprinkle cheese. Repeat layers andend with cheese on top. Bake cover for 45-50 min in 350° oven. Put knife through noodle to make sure it goes through. Let stand for about 10 min. before cutting.
Cook broccoli and drain. Saute onions in butter. Add cooked broccoli, soup and cheese. Mix and turn contents into a 2-quart casserole dish. Sprinkle with slivered almonds. Bake at 350° for 20 to 30 minutes.
Saute onion, celery, bell pepper and garlic in oleo. Mix with other ingredients. Shape into patties. Dip in cracker crumbs. May fry or bake.
Combine the first 4 ingredients; stir and heat on low until cheese melts. Crumb sausage and ground beef together in skillet and cook, but don't brown. Drain grease. Add 2 cans of chili salsa to the meat and cook until most of the liquid is evaporated. Spread tortillas with hot bean mixture. Spread meat over beans. Roll tortillas and place seam side down in a single layer in a large well-greased baking pan. Pour remaining can of salsa on top. Sprinkle with Colby cheese, tomatoes and green onion tops. Bake, uncovered, for 20 minutes at 350°. Serve each Flauta on a bed of shredded lettuce and top with a dollop of sour cream. Serves 8.
Beat the eggs; add the sugar and beat. Mix the flour, baking powder and salt together and add to the egg and sugar mixture. Fold in the fruit and nuts. Bake at 325° for 1 1/2 hours.
Blend the cream cheese, eggs, sugar and vanilla until smooth. Line small foil cups with vanilla wafers (flat side up). Fill 1/2 full with cheese mixture. Bake at 350° for 15 to 20 minutes. Cool. Spoon on prepared blueberry filling.
Preheat oven to 325°. Spray cookie sheet with Pam; line pan with round nachos. (Try to use unbroken pieces.) Spoon a little meat on each chip. Drop a little sour cream on the meat, followed by a slice of jalapeno pepper on each. Put shredded cheese on each one and place in oven until slightly melted. Remove from oven and let cool slightly. Enjoy!
Mix cornbread and chicken broth. Add all other ingredients. Mixture will be thin. Place in large pan or baking dish and bake at 350° to 400° until done.
Combine all ingredients. Fill a cup 1/2 full of mix; add hot water to make 1 cup hot chocolate.
Mix well. Spread in layers in oblong cake pan. Bake at 350° until light brown. Cut in squares while hot and ice with white glaze.
Mix together and store in tightly covered container. Use 2 teaspoons of mix to a cup of hot water for tea.
Mix meal, flour, sugar and salt together; add water and milk to dry ingredients. Blend well. Melt Crisco in baking pan. Pour mixture in baking pan. Bake at 400° until golden brown.
Mix together the flour, meal, milk, egg, salt, corn and oil. Brown hamburger, onion, cumin and hot pepper. Place 2 cups of corn meal mixture in greased, hot iron skillet. Sprinkle with 1/2 cup of cheese. Place hamburger mixture over this. Add rest of cheese and top with rest of corn meal mixture. Bake at 350° for 45 minutes.
Beat milk into pudding and blend in sour cream. Layer half of the angel food in 9 x 13-inch casserole. Spread pudding over cake, then pie filling, then Cool Whip. Best made the day before.
Melt margarine in pan on stove. Brown meat with onion, salt and pepper added. Place potatoes, green beans, carrots and water over meat. Cover and bake in the oven at 350° for 1 to 1 1/2 hours until meat is tender. Return to stove. Make a paste of 2 tablespoons flour and 1/4 cup water. Stir into stew to thicken broth.
Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky. Preheat oven to 350°. Butter 2 large baking sheets. With hands, roll 1 heaping tablespoon of dough for each cookie into 1 3/4-inch balls. Place cookies on baking sheets 2 1/2-inches apart. Bake cookies until puffed and beginning to brown on top, but still soft to touch, about 12 minutes. Cool on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack to cool completely.
Put all ingredients in casserole dish. Stir well. Cover and simmer, the longer the better.
Wash and rinse kraut. Wash again. Add celery and onion. Mix oil, vinegar and sugar together and pour over vegetable mixture. Let stand overnight.
Mix dry ingredients and add milk, eggs and vanilla. Pour in a baked 9-inch pie crust. Beat egg whites and brown on top of pie.
Combine all ingredients. Mix well. Use all of Stove Top. Add salt and pepper to taste. Add sage to taste. Add broth as needed to keep mixture moist. Add enough broth so mixture will not be dry. Pour in dish and bake at 350° for 30 to 35 minutes.
Heat 2 tablespoons oleo in large cast-iron frypan. Mix flour, salt, pepper and sage. Dip venison pieces into mixture and place in hot pan turning once until done.
Cream butter thoroughly and add sugar. Mix well. Then gradually add flour until mixture becomes pliable. Roll into desired shape. May be topped with blanched almond halves. Bake in a slow oven at 300° for about 20 minutes or until almonds are browned.
Combine sweet potatoes and butter, mixing until blended. Add sugar, flour, salt, nutmeg, ginger, cinnamon and cloves. Blend in eggs and milk. Pour into crusts and bake in a 350° oven 1 hour.
Preheat oven to 300°. Beat eggs and sugar until mixed. Blend in the flour, buttermilk, butter, vanilla and salt. Beat until smooth. Add pecans and pour into pie shell that has been baked for 10 minutes. Bake about 30 to 40 more minutes.
Cream the shortening and peanut butter. Add sugars, eggs and vanilla. Beat well. Add sifted dry ingredients. Shape into balls and press with a fork. Bake at 400° for 6 minutes. Makes about 9 to 10 dozen.
Melt the butter. Combine all the ingredients and beat until smooth. Pour the mixture into a greased oblong pan and bake in a 350° oven for 1 hour and 15 minutes or until golden brown.
Prepare gelatin in usual manner using 1 less cup of water. Pour 1/2 of mixture in large salad mold. Let congeal. Spread carton of sour cream on top and add remainder of gelatin mixture.
Mix all together. Bake in a greased 9 x 13-inch pan at 350° for about 45 minutes.
Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add tomato sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly and simmer 25 minutes. Stir occasionally.
Combine dry ingredients in a heavy saucepan. Pour in milk. Stir over high heat until mixture boils, stirring constantly. When mixture begins to thicken, add butter and vanilla. Stir until forms hard ball when dropped into cold water. Remove from heat and stir until fudge loses its gloss. Stir in pecans. Pour into a buttered dish. Let cool. Cut into squares with a buttered knife.
Cook carrots and drain. Make marinade with liquid. Beat well. Pour over vegetables and refrigerate. Store in refrigerator. Serve cold.
Put broccoli flowerets and stems, onion, raisins, sunflower seeds and bacon pieces in salad bowl. Then make the dressing of vinegar, sugar and mayonnaise. Put over the salad just before serving.
Combine all ingredients except beans. Stir well. Add beans and bake slowly at 250° to 300° for 4 hours.
Boil pasta as package directs. Cook chicken and garlic in a 12-inch nonstick skillet, generously coated with cooking spray, over medium heat until lightly brown. Add bouillon granules, water, roasted red peppers, mushrooms, parsley and olives. Cover and simmer over medium heat for 10 minutes. Stir in pasta; heat through. Serve immediately. Refrigerate any leftovers.
In a large bowl, combine all ingredients except chili sauce and mix lightly. Press into a 9 x 5 x 3-inch loaf pan. Top with chili sauce. Bake at 350° for 1 hour or until meat is cooked through. Let stand 10 minutes before slicing. Makes 6 to 8 servings.
Mix together in a large punch bowl. (If more is needed, add 1 more can of Hawaiian Punch and 1 quart 50/50.) Serves 25 people.
In bowl combine all ingredients. Marinate overnight. Sprinkle with 1/2 teaspoon garlic powder.