HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, mix sauce, seasoned salt, onion flakes, sugar and water. Arrange chicken in baking pan. Salt and pepper pieces. Pour mixture over chicken. Bake at 375° for 2 hours.
Preheat oven to 400°. Spray 12 muffin cups with cooking spray. In large bowl, combine next 4 ingredients. In small bowl, blend egg, orange peel, juice and oil; stir into flour mixture until moistened. Stir in cranberries (or blueberries) and nuts. Spoon into muffin cups. Sprinkle with 2 teaspoons sugar. Bake 18 to 22 minutes or until lightly browned. Cool 5 minutes; remove from pan. Makes 12 servings.
Coat chicken pieces with flour. Brown in shortening. Pour on gravy and pineapple chunks. Stir in ginger, cover and simmer at 220° on top of the stove for 25 minutes. Add oranges. Simmer 5 minutes more. Serve with hot cooked rice.
Place 6 green grapes in a quart jar, then pack small washed cucumbers to fill the jar. Add 3 more green grapes, 1 tablespoon sugar and 1 tablespoon salt. Fill jar to 1-inch of top with a mixture of 1 part vinegar to 1 part water. Boil seals. Adjust on jars. Place jars in hot water bath until the water comes to a boil.
Combine all ingredients in large mixing bowl. Beat at medium speed of mixer for 30 seconds. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Cool for 10 minutes before removing from pan.
Cream the butter (in mixer). Add sugar gradually. Add chocolate, extract and vanilla. Mix well. Beat in eggs, one at a time, beating 5 minutes after adding each. Pour into crust. Chill several hours. Cut.
Cook pasta according to package directions. Rinse and cool. Remove seeds and chop tomato. Mix together all ingredients.
Place bread in single layer in a container. Mix remaining ingredients. Pour over bread, turning once. Cover and refrigerate overnight. Fry 4 minutes on each side at 300°. Sprinkle with 10x sugar and top with syrup.
Melt together 1/2 cup butter and 1 square chocolate. Add 1 cup sugar, 1 cup flour, baking powder, 1 teaspoon vanilla, 2 eggs and 1/2 to 1 cup nuts. Spread in a 13 x 9-inch pan. Mix together the cream cheese, 1 egg, 1/4 cup butter, 1/2 teaspoon vanilla, 2 tablespoons flour and 1/4 cup chopped nuts. Spread over chocolate mixture; sprinkle with 6 ounces chocolate chips. Bake at 350° for 30 to 35 minutes. Sprinkle with 2 cups miniature marshmallows. Bake 2 minutes longer. Spread with icing and swirl with marshmallows.
Mix butter, sugar and vanilla thoroughly. Measure flour by dipping method. Stir flour & salt together; blend in and mix in nuts. Chill dough over night. Heat oven to 400 degrees. Roll dough in 1 in. balls. Place on ungreased baking sheet. Cookies do not spread. Bake 10-12 minutes or until set but not brown, while still warm roll cookie balls in powdered sugar then roll in sugar a second time.
Mix kraut and sugar together and let stand 1/2 hour. Add remaining ingredients and let sit in refrigerator overnight.
Mix all ingredients well; let stand 5 minutes. Shape into 1-inch balls. Roll in coconut. Store in covered container in refrigerator a few days before serving.
For doughnuts combine 1 1/2 cups flour, yeast and baking powder. Heat milk or water, margarine, sugar and salt until warm (120° to 130°). Add flour to mixture along with egg and potatoes. Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in remaining flour, using a spoon, until dough is smooth. Place in a greased bowl. Cover and chill 2 hours or overnight.
Mix dry ingredients together (first 7). Melt butter and sugar together; pour over dry ingredients and mix well. Spread into large, flat pan and bake at medium heat until golden brown, stirring often. Add raisins after baking. Allow to cool before storing.
Drain liquid from pineapple into saucepan and add butter, sugar and well beaten eggs. Place over medium heat and stir constantly until very hot, then thicken with paste of flour and water. Let cool and pour over large bowl of pineapple, marshmallows and walnuts.
Drain chiles. Combine soup, cheese spread and cumin. Mix well. Add chicken and chiles. Spread 1/2 cup chicken mixture over bottom of 3 3/4 x 7 1/2-inch baking dish. Layer 4 tortillas, dipped in taco sauce and 1/3 of remaining chicken mixture. Repeat layers 2 more times. Cover and bake at 350° for 39 minutes. Top with lettuce and tomato.
Combine sugar, salad oil and eggs in large bowl; mix well. Combine dry ingredients; add to oil mixture, beating well. Stir in pumpkin. Bake at 350° for 35 to 40 minutes in greased and floured pans.
Spread cookie dough into pizza pan and bake until lightly browned 10 to 12 minutes. Cool. Mix cream cheese, sugar and Cool Whip and spread on cooled cookie. Chill. Then put a light layer of glaze on mixture, arrange fruit in decorative pattern, drizzle lightly with glaze and serve.
Saute onions and pepper in oil, add meat and brown. Add all other ingredients and pour into 2-quart casserole. Cover and bake at 350° for 45 minutes. Uncover and bake 15 more minutes.
Brown sausage; drain. Peel apples and potatoes; slice. Layer in casserole: sausage, apples and potatoes. Repeat to top of casserole, ending with potatoes. Add 2 tablespoons of water. Cover lightly and bake at 350° for 1 hour.
Cube orange slices. Mix all ingredients together with orange slices. Pour into 13 x 9-inch pan. Bake at 275° for 30 minutes. Take out of oven and add one box white confectioners sugar. Mix well and drop by teaspoon on wax paper. Let stand overnight on wax paper.
Dissolve orange gelatin in boiling water; add cold water. Chill until slightly thickened. Fold in fruit; pour into 9-inch round or square pan. Chill until firm. Unmold onto platter. Combine whipped cream, salad dressing and miniature marshmallows; spoon over gelatin. Yields 12 servings.
In a large bowl, beat sugar, oil and eggs. Add vanilla and zucchini. Mix dry ingredients and add alternately with milk to zucchini mixture. Pour into small (3 1/2 x 6 x 2) loaf pans and bake at 350° for 30 minutes or until toothpick comes out clean. Allow to stand for 10 minutes and remove from pans and cool. You could also bake this in a 9 x 13 pan for 40 minutes at 350°.
Combine flour, butter and pecans; press into a 13 x 9-inch ungreased pan. Cool 10 to 15 minutes at 350°. Cool.
Mix sugar, cinnamon, cloves, shortening, eggs and molasses; beat well. Add flour and baking soda (if baking soda is mixed with first cup of flour, it blends better). Add flour slowly. Let dough stand in refrigerator for 1/2 hour. Spoon dough onto cookie sheet. Grease the bottom of a glass, dip in sugar, press cookie and add raisin on top. Bake for 15 minutes at 300°. Check often.
Cream Crisco with sugar; add eggs (unbeaten). Dissolve soda in hot water; add to first mixture. Sift flour, salt and baking powder, then add nuts and chocolate chips. Combine all ingredients. Drop on cookie sheet in small amounts. Bake at 400° for 10 to 12 minutes.
Cook ground beef until done, stirring to break up into small pieces. Drain well on paper towels. Salt and pepper lightly. Allow to cool. Combine beef, drained beans, onion, chilies, tomatoes and olives. Put lettuce in large bowl and top with beef-bean mixture. Sprinkle on cheese and taco chips. Pour dressing over all. Toss well. Serve at once. (Hold cheese, taco chips and dressing until time to serve if made in advance.)
Dip breasts in eggs. Roll in crumbs. Brown chicken in oil; drain. Place chicken in 13 x 9-inch pan sprayed with Pam. Pour spaghetti sauce over chicken. Top with mushrooms and Mozzarella cheese. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350° until done (about 1 hour).
In food processor, blend the garlic, half the green peppers, half the celery and half the onion with the tomatoes. Pour into a large bowl. Blend in chicken broth, seasonings, diced cucumber, lemon juice and oil. Add the remaining green peppers, celery and onion. Chill 25 hours. Pour into chilled soup cups. Garnish with cucumber slices.
Blend tomatoes in blender. Saute onion and garlic in olive oil until soft. Add salt, pepper and/or pepper flakes. Add tomatoes. Mix. Bring to a boil. Stir frequently. Add basil. Simmer 25 to 35 minutes.
In a medium saucepan, stir together cocoa, sugar, cornstarch and salt. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Remove from heat; stir in margarine and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Refrigerate leftover pie. Makes 6 to 8 servings.
Saute onion and green pepper in butter until tender. Remove from heat and stir in remaining ingredients. Pour into a greased 1-quart casserole. Bake at 375° for 35 to 40 minutes or until set. Makes 5 to 6 servings.
Blend together the cream cheese, 1/4 cup sugar and the vanilla. Fold in Cool Whip; pour into pie crust. In a saucepan, cook the pineapple, 1/2 cup sugar and cornstarch until shiny or glazy. Let cool, then pour over pie. Refrigerate to set.
In a small bowl, combine margarine or butter, chives or green onions, garlic powder and pepper. Using a knife, spread ears of corn with the butter mixture. Wrap each ear in a piece of heavy foil. Grill corn on an uncovered grill directly over hot coals for 15 to 18 minutes or until tender, turning frequently.
Pour milk into medium bowl. Add pudding mix and sugar. Beat with wire whisk 1 to 2 minutes. Stir in Cool Whip. Spread on cake at once.
Combine all ingredients, except butter or margarine. Let stand while making pie crust (one crust) or shortcake dough. (Use Bisquick, to which sugar and cream are added to taste.) Put fruit mixture into deep pie plate. Dot with butter or margarine. Place pastry or shortcake over peaches. Bake in hot 425° oven for 35 to 45 minutes. Serve warm. Use whipped topping or whipped cream as garnish, if desired.
Dissolve jello	in water. Add strawberries, pineapple and banana. Pour half	of mixture in 8 x 8-inch pan and let set. Spread a layer of	sour cream, then pour rest of jello mixture and set. Serve on green lettuce leaves and top with sour cream.
Melt butter and remaining ingredients and mix well. Pour into 2 unbaked 9-inch pie crusts. Bake at 350° for 45 minutes.
Preheat oven to 400°. In a large bowl beat the eggs well and add oil, honey, yogurt and sugar; mix well. Blend in flour, then add remaining ingredients and mix well. Spray an 8-inch square pan with nonstick cooking spray. Pour batter into pan and bake for 35 to 40 minutes or until done. For a nice touch sprinkle on some confectioners sugar after cake has cooled. Yield: 12 servings.
Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Refrigerate until thick, but not set. Beat in sour cream and cranberry sauce with hand beater. Pour into a 9 x 12-inch pan. Refrigerate until firm. Makes 16 to 20 servings.
Cream butter and sugar. Add eggs, one at a time and beat well. Sift flour with salt, soda and baking powder. Add flour mixture and sour cream alternately to butter mixture. Add flavorings. Bake in greased and floured tube pan at 300° for 1 1/2 hours.
Thaw hash browns in a large bowl. In a medium frying pan, saute onion in margarine until tender. Mix first 6 ingredients together and put in a 9 x 13-inch glass pan. Spread crushed chips on top. Bake at 350° until bubbly, 45 minutes to 1 hour. Great with steak or roast.
Preheat oven to 375°. Cook egg noodles until tender. Melt butter and add flour. Cook approximately 30 seconds. Add milk and stir constantly. Bring to slow boil. Continue to stir until thick. Remove from heat. Add Parmesan cheese, salt and pepper. Add turkey and noodles to white sauce. Place in 2-quart casserole. Top with bread crumbs. Bake in 375° oven until top browns and heated through.
Preheat oven to 450°. Cut shortening into flour until mixture resembles bread crumbs. Add milk; mix with fork. Turn out on cloth, roll out and cut into 1/2-inch wide strips, about 3 inches long. Dip in melted butter; roll in mixture of Parmesan cheese, oregano and garlic salt. Place on lightly greased baking sheet; bake for 8 to 10 minutes. Great with basic sauce or cheese sauce.
Lightly beat egg and add all ingredients, except cheese and jalapenos. Stir until blended. Pour half of mixture into a greased 8-inch pan; sprinkle with cheese and jalapenos. Add rest of mixture and sprinkle with remaining cheese and jalapenos. Bake at 450° for 20 to 25 minutes.
Heat on medium until it boils, then simmer for 10 minutes. Strain. Serves 20.
Combine water, molasses and yeast in large bowl; let stand 5 minutes. Add oil and 4 cups whole wheat flour and beat about 110 strokes. Add enough white flour to make a stiff dough. Knead until smooth and elastic. Let rise until doubled. Punch down, cover and let rise again. Form into 3 loaves; place in well-greased bread pans. Bake at 350° for about 50 minutes.
Mix first 4 ingredients. Sift together dry ingredients and add to first mixture. Chill in refrigerator, then roll into 1-inch balls and place on cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 12 dozen.
Sift together flour, baking soda and salt; set aside. Beat in large bowl, butter, sugar, egg and vanilla until smooth and blended. At low speed, beat in flour mixture until smooth. Stir in milk. With spoon, stir in oats until well blended. Refrigerate, covered, about 3 hours.
Cook shells, drain and let cool. Mix chopped ingredients with shells. Let set to cool and add grated cheese. Mix lightly and chill.
In large saucepan, cook onion in oleo until tender. Add flour, salt and pepper. Blend well. Add milk, stirring constantly until thick. Add cheese; stir until melted. Remove from heat. In medium saucepan, dissolve bouillon in water. Bring to a boil. Add fish and simmer until fish flakes easily. Add to cheese mixture. Stir until well blended. Reheat to serve.
Saute almonds in a small amount of butter. Add to shredded cabbage. Add green onions.
Blend sugar, corn syrup, hot water and butter in 2-qt. bowl. Microwave 12-14 minutes, stirring once or twice during last half of cooking to 250°. Add peanuts and microwave 3-1/2 - 4 minutes until 300°. Add vanilla and soda; blend well. Pour onto buttered cookie sheet or buttered foil. Working quickly, partially cool by lifting edges with spatula and pulling mixture thin. Cool and break into pieces. Makes 2 lbs.
Saute leeks and onion in butter. Cover and simmer 30 minutes. Cut tips from asparagus and same. Break off root end. Cut rest in strips and add to leek/onion mix. Cook 10 minutes more. Stir in flour/curry mixture; brown slightly. Add stock, half and half, salt, sugar and pepper. Cook and stir until slightly thickened. Remove from heat; blend in blender until smooth. Return to saucepan and reheat. Pour into bowls; top with cooked asparagus tips. One batch won't be enough of this excellent soup!
Mixture is spooned into peppers. Tops are dabbed with catsup. Bake at 350° for 40 to 45 minutes. Dab with more catsup last 5 minutes.
Cook ground chuck and onion until brown. Drain. Add beans, tomato soup, water, chili powder, salt and pepper. Cover and simmer for 1 hour.
Mix all together until it becomes thick. Press into 9 x 13 inch pan. Put oven on 350°. Bake until crust is golden brown. Let crust cool.
Mix eggs thoroughly. Add sugar and mix until sugar is dissolved. Add whipping cream and mix well with a dash of salt. Add vanilla and some milk, then pour into container and add enough milk to come to the marker, then mix some in container before freezing in an ice cream mixer. Makes 1 1/2 gallons.
Mix flour and salt; cut in shortening. In separate bowl combine egg, water and vinegar. Add to flour all at once. Blend with spoon until flour is all moistened. Will keep refrigerated for several days. For single pie shell, roll out and form in pie plate. Bake at 425° for 12 to 15 minutes.
Cook chicken; debone and cut up. Place in pan. Mix together soup, milk, flour, margarine and 1 can of broth from chicken. Pour over chicken. Bake at 350° for 45 minutes.
Brown beef; sprinkle soup mix over meat. Stir in water; simmer 10 minutes uncovered. Mix all ingredients and enjoy.
Boil chicken with salt and pepper to taste. Debone chicken; cut into small pieces. Cook stuffing according to package directions. Mix soups together. Add 1/2 cup of reserved broth to soups. In a casserole dish, do a layer of chicken, soup and stuffing, ending with stuffing on top. Pour other 1/2 cup of reserved broth on top. Bake for 45 minutes at 350°.
Dissolve gelatin in hot water; blend in mayonnaise, cold water, vinegar and salt. Chill until partially set. Beat until fluffy; add vegetables. Pour into a 1-quart mold; chill until set. Unmold on curly lettuce and garnish with radish slices and olive slices.
Mix all ingredients together and bake in a greased casserole at 325° for 45 minutes. A few minutes before you are ready to serve, sprinkle grated cheese over the top and allow to melt.
Alternate adding mixtures from bowls #2 and #3 to the first bowl. Bake at 350 degrees in greased and floured pans (about 35 minutes for 6 small pans or 55 minutes for 2 large pans). Do toothpick test to see if done.
Mix all ingredients with a fork. Bake at 350° for 60 to 70 minutes. Test with toothpick. Wrap in foil. Yield: 1 (9 x 5-inch) loaf.
In large punch bowl, combine wine, grenadine syrup and lemon juice. Stir in ginger ale. Serves 22.
Mix sugar, mustard and salt together well. Add mayonnaise and stir well. Add vinegar and mix well.
Heat oven to 325°. Boil spaghetti until done. While spaghetti is cooking, cook meat until done with onions and mushrooms. Drain. Put sauces in with meat, onion and mushrooms; let simmer for 20 minutes. Drain noodles. Put noodles into a rectangle deep dish pan, then put the butter and Parmesan cheese in with noodles and mix until pasty. Flatten noodles out and up on the sides. Put the meat mixture on top of the noodles and spread out. Top with remaining Parmesan cheese. Put in oven for 20 minutes and then serve.
Measure flour by spooning into measuring cup and leveling. Stir together the flour, sugar, baking powder, salt and pepper. Combine egg, milk, barbecue sauce, mustard, green onions and oil. Add to dry ingredients all at once. Stir only until flour is moistened. Fill greased muffin cups 2/3 full. Bake at 425° for 20 to 25 minutes or until golden brown. Makes 12 muffins.
Mix all ingredients with enough water to make a medium soft dough. Knead well. Roll out until thin. Cut into squares to make 50 pirogie. Place on each square, 1 teaspoon filling. Fold in half to make triangles. Pinch edges well to keep filling from escaping. Drop in salted water and cook until all pirogie rise to the top of the water. Cook for 5 minutes longer. When done, pour a small amount of cold water on them and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add salt and pepper. Pirogie may be spread carefully on a breadboard after draining to allow them to dry a bit, then place on a serving dish. This will make them less soggy.
Purchase 1 roll of your favorite cookie dough (any flavor). Spread into a pizza pan and bake according to directions. Decorate and cut as you please; serve.
Combine 1 tablespoon flour and salt, dredge meat in mixture. Heat skillet. Add 2 tablespoons butter. When melted, add meat and brown quickly. Flipping meat to turn all sides, add mushrooms, onions and garlic. Cook 3 or 4 minutes or until onions are tender.
In mixing bowl, sift together sugar and flour. In saucepan, put butter, Crisco, cocoa and water. Mix together and bring to a rapid boil and pour over flour-sugar mixture. Add remaining ingredients; beat well and bake 25 minutes at 400° in an oblong pan. Frost with Chocolate Frosting.
Heat oil in heavy 10-quart pot over medium heat. Add onions, bell peppers, celery and garlic. Cook, stirring until onions are translucent. Add the meat to the pot a little at a time, stirring occasionally. Cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings. Serves 6.
Mix meat and onion. Combine egg and milk. Add bread crumbs, then combine with meat. Mix soy sauce, sugar, garlic and mayonnaise in bowl. Stir 1/2 sauce into meat loaf. Shape meat loaf. Halfway through cooking, pour remaining sauce over loaf. Bake at 350° for 45 to 50 minutes. Serve with rice!
Combine first 8 ingredients in large bowl and beat until smooth. Slice and peel about 10 apples. Mix in another bowl with 1 tablespoon cinnamon and 2/3 cup sugar. Layer batter and apples (about 3 layers) in greased, large tube pan with apples on top. Bake at 350° for 1 3/4 to 2 hours.
Preheat oven to 350°. Place chicken in a shallow baking dish. Place 1 to 2 slices of ham on each piece of chicken, then place 1 slice of cheese on top of the ham. Bake for 45 minutes.
Grease and flour 13 x 9 x 2-inch pan. Melt margarine in 3-quart saucepan. Remove from heat. Stir in remaining ingredients except chocolate chips. Spread batter in pan and sprinkle with chocolate chips. Bake at 350° for 25 to 30 minutes.
Melt cheese and milk until thin. Cover platter with chips. Sprinkle with layer of lettuce and tomato. Pour cheese over all. Serve at once.
Cream butter and sugar. Add to mixture of remaining ingredients. Bake 1 hour at 350° in loaf pan. Makes 1 loaf.
Mix first 3 ingredients. Cook in double boiler until thick. Cool. Add lemon juice when mixture is cool. Beat egg whites, adding 1/2 cup sugar. Whip 1 cup cream. Fold together (beaten egg whites and whipped cream). Line dish (approximate size of an ice tray or a little larger size) with crumbs. Pour in mixture. Place more crumbs on top. Drained cherries may be added for decoration, if desired.
Drain juice into heavy skillet and reserve fruit. Add lemon juice and brown sugar to juice. Simmer until reduced to one-third (about 2 hours). Cool awhile and then add rum. Arrange fruit in baking dish, and then pour sauce over it. Cover and bake at 350° for 50 minutes. Serve hot with sliced baked ham and sour cream.
Place all ingredients in casserole dish in layers in order given. Bake at 350° for 2 hours.
Preheat oven to 325°. Put carrots in saucepan. Cover with boiling salted water. Cover and cook just until tender. Drain. Combine sugar and cinnamon. Alternate layers of carrots and apples in greased casserole. Sprinkle sugar mixture over each layer. Dot top with butter or margarine. Bake 45 minutes or until apples are tender. Yield: 4 to 6 servings.
Slice red tomatoes a little thick. Dip in flour and beaten egg. Dip in corn flake crumbs; fry in a little oil until golden brown.
Brown sausage and drain. Beat together eggs, milk, salt and mustard. Line bottom of a 9 x 13-inch pan with bread cubes. Top with sausage. Pour egg mixture over top of sausage. Top with cheese. Refrigerate overnight. Bake the next morning at 350° for 40 to 45 minutes. Serve with fruit slices and/or coffee cake.
Drain squash and mix with other vegetables, soup and sour cream. Prepare stuffing with margarine. Reserve some for topping and line bottom of casserole dish with remaining mixture. Add vegetables and top with stuffing. Bake at 350° for 30 minutes.
Mix all ingredients. Melt margarine in milk and pour over top. Bake at 350° for 45 minutes.
Heat oven to 350°. Place drained yams in ungreased 1 1/2-quart casserole. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350° for 35 to 40 minutes. Stir carefully halfway through and avoid mashing yams as they will be soft.
Dissolve yeast in water. Let set. Mix other ingredients except flour. When cooled, add yeast and flour, mix well.	Let rise until double, roll. Spread with butter, brown sugar and cinnamon. Roll and slice.	Let rise until double.	Bake at 400 degrees for 10-12 minutes.	Yield 2-3 dozen rolls.
Bake cake in 9 x 13 pan. While hot, punch holes in cake top and pour Eagle Brand over. Let cool 2 hours. Mix cream of coconut and Cool Whip. Spread on top and sprinkle with coconut. Serves 8 to 12.