HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small dish, combine all ingredients, except chicken and parsley. Arrange chicken breasts, bone side up, on microwave roasting rack with meatiest portions to outside of dish. Brush with half of seasoning mixture. Microwave on High for 5 minutes. Turn pieces of chicken over and brush with remaining mixture. Microwave 10 to 15 minutes or until meat is done (turn pan 1/2 turn during cooking). Sprinkle with parsley before serving.
Slice clean, fresh mushrooms or drain canned mushrooms. Cut zucchini into 1/4-inch thick slices. Peel and cut onion into 6 wedges. Combine wine, dry broth mix (*or 2 teaspoons instant chicken bouillon), brown sugar, cornstarch, garlic, soy sauce and vinegar; set aside.
Cream the oleo. Add sugar and cream until light and fluffy. Add egg and flavorings. Gradually mix in dry sifted ingredients alternately with coconut. Mold into rolls. Wrap in waxed paper and refrigerate overnight. Cut into 1/8 to 1/4-inch slices. Bake on ungreased cookie sheet in a moderately hot oven at 375° for 10 minutes. Makes 4 1/2 dozen.
Pop corn and put into a large roaster or pan. Remove all unpopped kernels (if you value your teeth). Melt margarine; add syrup, sugar, vanilla and salt. Bring to a boil and boil for 5 minutes (a good rolling boil). Add soda and pour over popcorn. Mix with a wooden spoon and toast in oven for 1 hour, stirring every 15 minutes in a 200° oven. Pig out.
Saute chicken, onion, garlic and carrots in butter until chicken is browned (about 5 minutes). Stir in cornstarch and cook 1 minute. Add chicken broth, carrots, lemon juice, lemon rind and salt. Bring to boil. Stir in pea pods, parsley and rice; cover. Remove from heat and let stand 5 minutes. Fluff with fork.
Stir well adding 1/2 teaspoon vanilla. Cook in double boiler until thick. Pour into baked pie shell. Use whites of eggs whipped as frosting. Put in oven with top broiler until slightly brown.
Wash chilies; remove seeds and pat dry. In a 13 x 9-inch baking dish sprayed with Pam, layer chilies and layer cheeses. Repeat layers, but save 3/4 cup for cheese topping. Beat eggs; add flour and milk. Beat until blended. Pour egg mixture over chilies and cheese. Casserole can be refrigerated at this point, if desired. Bake at 350° for 30 minutes. Spread tomato sauce evenly over the top and sprinkle with reserved cheese and bake 15 minutes longer. Cut into squares and serve. Yields 8 to 10 servings.
Drain and mash the sweet potatoes; add remaining ingredients. Mix well with beater and put in greased 7 x 11 baking dish. Put on topping and bake at 350° for 30 to 40 minutes.
Place chicken in a greased 1 quart baking dish: cover with water. Cover and bake at 350° for 30 minutes or until juices run clear. Or cook on a Foreman Grill. Saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir until thickened. Drain chicken if necessary. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 c. mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges. Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400° for 15 to 20 minutes or until puffed and golden. Serves 4.
Mix dry ingredients. Add wet ingredients. Blend well. Drop onto cookie sheet sprayed with nonfat baking spray. Bake at 425° for 8 to 10 minutes.
Boil brown sugar and Karo syrup for 4 minutes. Add milk and bring to a boil. Add butter or margarine and stir well. Pour over popped corn and mix.
Cream margarine with sugar. Add eggs, one at a time. Mix in vanilla, milk, Bisquick and coconut. Grease and flour a pie plate. Pour in the mixture. Bake at 350° for 40 to 50 minutes.
Cream butter, eggs and sugar. Add bananas and mix. Add dry ingredients. Mix well. Makes one large loaf. Bake at 350° for 60 minutes or until golden brown.
Brown sausage; drain and cool. Beat eggs and milk together. Add salt and mustard; beat again. Add bread. Stir until it softens. Stir in the cheese, mushrooms and sausage. Pour into a greased pan (9 x 13-inch glass baking dish). Refrigerate overnight.
Brown ground beef (add any seasonings of choice). Turn heat to low. Add taco seasoning and tomato sauce. Stir.
In a skillet, poach chicken sausage in 1/4-inch of water for 15 minutes. Cut each sausage into 4 pieces and place in a large saucepan.
Turn oven on 500°; roast peppers until tender. Cook, skin, remove seeds and cut in 1/2-inch strips. Put 3 tablespoons oil and garlic into saucepan over medium heat. Cook garlic until light gold. Add pepper strips, raise heat and stir frequently for 2 to 3 minutes; allow peppers to absorb flavor. Add parsley and capers; stir 2 to 3 times. Turn off heat. Add salt, pepper and tuna. Break up tuna with a wooden spoon; mix thoroughly. Cook penne al dente. Drain and immediately. Transfer to serving bowl. Add sauce. Toss well, adding remaining 3 tablespoons oil. Top with bread crumbs. Serve at once.
Melt over low heat the butter. Stir in flour. Blend well. Add gradually the milk. Cook until smooth. Add shrimp. Salt and pepper to taste. Keep hot over boiling water or very low heat. Pour over toast or crackers. Serves 4.
Combine Eagle Brand milk, whipping cream, canned milk, sugar and vanilla in mixing bowl. Beat until well blended. Put in freezer container and fill to line with homogenized milk. Freeze with ice and rock salt.
Combine chicken, water and 1 1/2 teaspoons salt in a Dutch oven. Bring to a boil. Cover and simmer 1 hour or until done. Remove from broth. Combine meal, eggs, buttermilk, onions and celery. Stir. Pour into greased baking pan. Bake at 450° for 25 minutes. Cool and crumble into large mixing bowl. Add reserved broth, bread, sage, 1 teaspoon salt and pepper. Stir. Stir in chopped eggs. Spoon 1/2 of mixture into greased dish. Arrange chicken over dressing. Top with soup. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a 13-inch round pizza-style pan. In a large bowl, measure butter and sugars. With mixer at high speed, cream butter mixture until light and fluffy. Next, beat in egg until well blended. Beat in vanilla. Reduce speed to low and gradually beat in flour, baking soda and salt until well mixed. With a wooden spoon, fold in chocolate morsels. With rubber spatula, spread dough to edge of pan. Be sure to uniformly distribute dough throughout pan. Bake 15 to 20 minutes or until golden brown. The cookie is done when it feels set and dry to the touch. Remove from oven and let cool in pan. After it is completely cooled, cut into wedges.
Cube buttered bread. Alternate layers of bread, shrimp and cheese in a 2-quart casserole. Combine eggs, milk, mustard and salt; pour over mixture in casserole. Sprinkle top with paprika. Bake for 50 minutes in a 325° oven. I find stratas to be better if prepared casserole is refrigerated for a few hours before baking.
Cut loaf in 1-inch thick slices without cutting through bottom crust. In a small bowl, blend butter and garlic. Spread on bread slices; then sprinkle with cheese and parsley flakes. Place loaf on a paper towel-lined microproof plate. Use Cook cycle and cook 2 to 3 minutes or until heated through.
Melt butter; add flour and when blended, add milk and seasoning. Cook until creamy sauce forms. Add cauliflower, egg and parsley. Pour in buttered dish. Sprinkle with cheese and bake at 350° for 20 minutes.
Melt butter and garlic over low heat; keep warm. Cook spaghetti (have ingredients ready before draining as ingredients need to be poured on hot spaghetti). After draining spaghetti, remove garlic from butter, then pour over spaghetti and mix. Pour in eggs next and quickly mix. Sprinkle Parmesan. Stir again. Add bacon and parsley.
Mix all ingredients together. Grease and flour loaf pans (2). Bake in a 350° oven for 1 hour or until toothpick inserted in center comes out dry.
Grease pie pan with the diet margarine. Sprinkle with the graham cracker crumbs, then press firmly to surface. Quick-bake the shell in a 450° oven for 8 minutes and cool before filling. Soften the gelatin in the cold water. Combine the milk, sugar, salt and the egg yolks, lightly beaten, in a saucepan or the top of a double boiler. Cook and stir over a very low flame until mixture thickens slightly. Add the softened gelatin, brandy flavoring and sweetener, stirring well. Chill until the mixture begins to set slightly. Beat the egg whites until stiff and fold into the gelatin mixture. Drain the peaches and chop coarsely, then layer with the chiffon mixture in the prepared pie crust. Chill until firm. Yields 8 servings.
Cream together sugar, eggs, shortening and milk. Add remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 350° until edges are golden brown. Makes 4 dozen.
Melt margarine in large casserole dish. Mix sugar, flour, baking powder and milk together and pour on top of melted margarine. Pour a large can of peaches or other pie filling on top of batter.
Mix all dry ingredients, then fold in egg whites and mix well. Pour in a buttered baking dish (pie size). Bake for 25 to 30 minutes at 350°. When cool, top with Cool Whip. Sprinkle with toasted coconut.
Cream butter; add sugars, then egg and vanilla. Sift ingredients together and add to creamed mixture. Add cornflakes, oatmeal, coconut and pecans to mixture. Roll into small balls and place about 2 inches apart on greased cookie sheet (or cookie sheet sprayed with Pam). Bake at 350° for 10 to 15 minutes. Will make approximately 3 dozen cookies.
Cream 1/2 stick butter and sugar. Beat egg yolks well and mix with butter mixture. Sift flour and baking powder and add alternately with milk. Add vanilla then egg whites. Set aside. In a 10-inch cast iron skillet, melt remaining butter. Add brown sugar, pouring evenly over butter. Place pineapple, cherries and pecans over sugar then pour batter on top slowly. Bake at 300 degrees for 1 hour or until cake is done.
Soften the cheeses; mix in garlic salt and pecans. Roll into round loaves on wax paper which has been dusted with chili powder. (This is optional for a red color on roll.) Wrap in wax paper; chill or freeze before being served. Slice thinly and serve with crackers.
Thaw raspberries. Dissolve Jello in boiling water. Stir in applesauce, raspberries and juice. When Jello has set, spread with mixture of sour cream and marshmallows. Let stand for several hours in refrigerator before serving so flavors can blend. Serve on leaf lettuce if desired.
Brown ground beef, onion and bell pepper, salt and pepper to taste. Drain fat. In separate pot, cook egg noodles. Pour out almost all the water when done. Add soup, cheese and jalapeno pepper. Stir well; put in 375° oven for about 20 to 30 minutes or until cheese melts. Delicious with nacho cheese flavored chips. Serves 4.
Slice peppers into rings. Remove seeds. Dip rings in egg. Roll in crumbs. Fry in deep fryer until brown.
Blend all ingredients together. Pour into 9-inch graham cracker crust. Chill 4 to 6 hours before serving.
Flatten thawed bread dough in greased 9-inch square baking pan. Drizzle with olive oil. Scatter remaining ingredients onto dough. (I split the sardines and remove the bones.) Bake as directed on bread dough package (approximately 30 to 40 minutes at 350°).
Mix together onion, celery and chicken. Add milk, soup and noodles. Pour into 9 x 9 x 2-inch buttered pan. Saute almonds in butter; remove from heat and add dressing. Sprinkle over chicken mixture and bake at 350° for 1 hour. Makes enough for 5 or 6 people.
You will also need 1 (1-pound) can with lid and 1 (3-pound) can with lid.
Sprinkle quail with salt, pepper and flour. Brown on all sides in bacon drippings in skillet. Add milk, soup, onion and caraway seed. Cover and cook over low heat for 30 minutes or until tender. Baste frequently with bacon drippings. Serve warm. Serves 2 to 4.
In food processor, crush Oreo cookies; set aside. In bowl, combine next 5 ingredients and fold in Cool Whip. In dish, start layering with cookies, then pudding and continue layering, ending up with cookies on top. Chill. Serves at least 12 people.
Preheat oven to 375°. Lightly grease 12-inch pizza pan or baking sheet; set aside.
Heat soup, cheese, mayonnaise and gelatine which has been dissolved in 1 tablespoon water. Heat until blended. Add celery, onion and pimento. Fold in crab, shrimp or tuna. Pour in oiled mold. Refrigerate. Serves 12 as appetizers. Serve as spread for crackers.
Cook zucchini until tender. Cool and drain well. Add remaining ingredients and mix well. Pour in unbaked pie shell.
Combine baked chicken, 1 can green chilies, onion, Tabasco sauce, picante sauce, cumin, chili powder, salt and pepper. Put in large skillet and simmer, stirring occasionally, while preparing.
Cook spaghetti and rinse with cold cold water. Let drain. Cut up rest of the ingredients into small bite-size pieces. Mix with spaghetti. Use Salad Supreme to taste. Pour off some of the salad dressing, if needed.
In a large bowl layer first 4 ingredients. Sprinkle with sugar, cheese, salt and pepper. Spread mayonnaise over all. Refrigerate overnight. Toss before serving.
Combine beef, salt, garlic, 1 teaspoon tomato paste, egg, bread crumbs and Parmesan cheese. Shape into 6 patties. Brown patties on both sides in a skillet. Drain excess fat. Combine remaining tomato with water, parsley, oregano and basil. Pour over patties. Top with Mozzarella cheese and pepper rings. Simmer, covered, 15 to 20 minutes. Serve on noodles.
Cut potatoes into 3/4-inch wedges; dip in butter and coat with Shake 'n Bake. Place in buttered casserole dish. Cover with foil and bake at 375° until tender.
Microwave: In a large bowl, melt margarine on High 1 minute. Stir in seasoned salt and Worcestershire sauce. Add Chex, nuts, goldfish and pretzels. Mix until all pieces are coated. Microwave on High 6 to 7 minutes, stirring every 2 minutes. Makes 10 cups.
Combine butter, flour and salt. Add to beaten eggs. Mix all ingredients together except grated cheese, which is sprinkled on top. Bake at 350° for 30 minutes or until slightly brown.
Combine graham crackers, butter and 1/4 cup sugar; mix well. Pat down evenly in an 11 x 7 1/2-inch baking dish. Bake 8 minutes at 375°. Cool.
Mix all above and put in baking dish. Bake in oven for about an hour or until tender or cook in microwave oven until tender.
Heat shortening in skillet on medium heat. Stir in flour and cook 1 minute. Add chili powder and cook 1 more minute. Gradually add water and stir, making sure no lumps form. Add seasonings to sauce and simmer on low heat 10 to 15 minutes.
Cook potatoes with jackets. Peel. Place in bowl hot. Add sugar, vanilla, butter, lemon juice and cinnamon. Mash all together. Put into oven after you top with marshmallows. Bake at 350° until golden brown.
Combine all ingredients and press through a cookie press or roll mixture out thin and cut in strips. Bake at 275° until slightly brown.
Cook and stir chicken in hot oil in large skillet until well browned. Add pepper; cook and stir 1 to 2 minutes. Mix cornstarch and soy sauce. Add chicken broth to skillet. When hot, add cornstarch mixture, pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a boil. Serve over hot rice.
Mix all ingredients together well; spread in greased 10 x 15-inch pan. Bake at 350° for 20 minutes. Cut into bars.
Beat egg whites and salt until creamy. Add cream of tartar; beat until stiff. Add sugar gradually and mix after each addition. Set aside. Beat egg yolks with vanilla until yellow. Add yolks to egg white mixture and mix. Fold in the flour. Bake in an ungreased tube pan in a moderate oven at 375° for 15 minutes, then at 350° for 35 minutes.
Mix soup, cheese, cream cheese, salt and onion. Pour over potatoes. Top with cornflakes. Drizzle 1/2 cup melted margarine over cornflakes. Bake at 350° for 45 minutes.
Mix water and cinnamon well. Grease a loaf pan and spread can of apples evenly on bottom. Add water and cinnamon mixture. Be sure butter is cold and break up into small pieces, then combine flour, sugar and butter until mixture has the consistency of crumbs. Sprinkle evenly on top of apples. Put in 450° oven for 50 to 60 minutes. Let stand a few minutes to cool before serving.
Do not bring to a boil until sugar is dissolved. Cook to temperature of 238° or forms a soft ball in cold water. Place in cold water to cool. When cool, stir. Add nuts and vanilla. When starts to harden, pour into a greased pan. (The smaller the pan, the thicker the fudge.) Cut in inch pieces. (I wrap mine in wax paper.)
Cook pudding; pour into shells. Mix yolks well, then add sugar to make foam for tops of pies. Brown slightly in oven. Cool, then serve.
Toss vegetables in salad bowl. In small bowl, combine mayonnaise, sugar and Parmesan cheese. Pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon or Bac*Os just before serving. Makes 8 servings.
Skin, bone and split chicken breasts. Place chicken in single layer in a 9 x 13-inch baking dish. Dot with butter. Combine soup, mayonnaise, lemon juice, curry and cheese. Spread over chicken. Sprinkle stuffing on top. Dot with butter. Bake at 300° for 1 1/2 hours. Enjoy! Makes 4 to 6 servings.
Spread bread with butter and cut each slice in four pieces. Alternate layers of bread and cheese in baking dish. Melt top layer of cheese. Combine eggs, milk and seasonings; pour over bread and cheese. Bake in slow oven (325°) for 30 to 45 minutes.
Fry bacon and remove bits from grease. Saute onion in bacon fat. Brown ground chuck. Combine all ingredients. Pour into baking dish and bake at 375° for 30 minutes.
Mix all together; add yeast mixture, then 1 1/2 cups flour. (Can use half whole wheat.) Mix well, about 5 minutes. Let rise; knead 5 minutes. Shape into pan and let rise again. Bake at 350° for 30 to 45 minutes.
Mix butter, sugar, cocoa, and apple and cook in saucepan until hard boil for one minute. Remove from heat. Add oats, vanilla and nuts. Mix well. Add more oats if needed. Drop on waxed paper by teaspoonsful and cool. Roll into balls and roll in confectioners sugar.
Mix the first 4 ingredients together and roll into small balls. Roll in chopped nuts or coconut. Refrigerate. Good for parties.
Cook the celery in boiling salted water; drain well. Chop into conveniently-sized pieces. Cut the beetroot into similarly-sized pieces and place in a pan together with the celery. Add the margarine or dripping, lemon juice, chopped parsley and seasoning and stir together over a gentle heat until thoroughly hot. (WCB)
Marinate first three ingredients overnight in vinegar and oil. Add rest with a little mayo to moisten. Serve on melon.
Sift flour and sugar. Heat margarine, cocoa and Coca-Cola to boiling point. Pour over flour and sugar mixture. Add buttermilk, baking soda, eggs, vanilla and marshmallows; mix well. Batter will be thin and marshmallows will float to top. Pour batter into greased and floured oblong pan. Bake at 350° for 30 to 35 minutes. Put icing on cake while hot.
Beat butter, sugar and vanilla until light and fluffy. Add flour and nuts, then blend. Chill dough very well. Heat oven to 375°. Using 1 tablespoon of dough, shape around a kiss and roll into a ball. Place on ungreased cookie sheet.
Drain artichokes and reserve oil. Add oil to mayonnaise with curry and mix well. Add to other ingredients. Refrigerate overnight.
You will need 16-inch dowel sticks, cut, then sharpened with pencil sharpener.
Dissolve jello and sugar in hot water. Add pineapple, blueberry pie filling and pecans. Refrigerate until firm. Combine cream cheese, sour cream, sugar and vanilla. Mix well until smooth and creamy. Spread over firm jello mixture. Refrigerate.
Cream butter and peanut butter with 2 pounds sugar. Work the rest of the sugar in. Form balls and let set for 2 hours. Melt chocolate chips and 1/2 block paraffin wax in double boiler and dip balls into candy. Lay on wax paper.
Cook onions in heavy skillet in oil until yellow. Add beef cubes and brown well. Mix in salt, pepper, paprika, bay leaf, garlic, stock and tomatoes. Cover and simmer on low until meat is tender, about 2 hours. Remove bay leaf. Serve over hot cooked noodles. Serves 8.
Combine in order given. Pour pecans in unbaked pie shell. Pour mixture over and bake in slow oven at 350° for 1 hour. Cool thoroughly.
Heat shells as directed on package. Heat beans over medium heat until hot. Heat chicken, chili powder, oregano, salt, cumin and tomato sauce until hot. Cut avocado lengthwise into slices; sprinkle with lemon juice. Spread about 1/4 cup of the beans on each shell; spread with about 1/4 cup chicken mixture. Sprinkle with cheese. Arrange tomato and avocado slices and lettuce on top. Serve with sour cream and taco sauce.
Wash and core apples. Mix sugar, cinnamon, and raisins and fill center of apples with mixture. Dot with butter. Place apples in crock-pot, stacking to fit. Add 1/2 cup water, cover and cook on low heat for 8 hours or overnight.
Soak roast for about 2 hours. Marinate with seasonings for a couple of hours. Bake in a 350° oven for 1 1/2 hours. Turn temperature back to 300°; cook for another hour. Serves about 6 people.
Mix Jiffy mix and sugar together. Pour in beer. Mix until well combined. Pour into greased loaf pan or greased muffin pan. Bake at 350° for 35 to 45 minutes for loaf or 15 to 20 minutes for muffins. Bread is done when toothpick inserted in center comes out clean.
Melt margarine in a shallow 9-inch dish in microwave oven. Add potatoes, onion and garlic. Toss in dish and cover loosely with plastic wrap. Put on full power 5 minutes. Stir in green pepper chunks, salt and pepper. Toss again, cover and put in microwave on full power for 3 minutes. Mix in Parmesan cheese and toss gently. Dust top with paprika and turn microwave on full power. Cook, uncovered, for 3 minutes. Let rest for 2 minutes before serving.
About 30 minutes before serving: In 2 quart saucepan over medium-low heat, in hot olive oil, cook onion and garlic until tender, stirring occasionally. Stir in sugar, basil, salt, tomatoes with their liquid and	tomato	paste; heat mixture to	boiling, stirring to break up tomatoes. Reduce heat	to low, cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.
You may add any kind of ingredients to listed ingredients, like nuts, raisins, granola or oatmeal for variety. Bake at 350° for 12 to 15 minutes or until done on ungreased sheet.
Arrange chicken in baking dish. Combine all ingredients and pour over chicken. Bake at 350°, covered, and the last 1/2 hour uncovered. Add pineapple for topping (optional).
Dissolve jello in hot water. Set aside to cool. Mix cake mix, oil and eggs together. Then add flavoring and jello. Bake at 350° for 35 to 40 minutes in a 9 x 12-inch cake pan.
Combine and let stand at room temperature for 12 to 24 hours. Cover lightly by cloth or wax paper. The starter must be used once a week. If you do not wish to make bread, throw out 1 cup of starter and feed the starter as stated.
Mix all together and cook over low heat like pudding until thickened.	Pour over top of baked apples.	Sprinkle top with nuts, if desired.
Throw everything in a crock-pot in the morning, except wine and sour cream. Cook all day on high. When you come home from the barn at night, dump in the last 2 items and stir. Take a nice, hot bath and drink the rest of the wine. About an hour later, serve with fresh rolls and a salad. Your family will think you've been cooking all day. Now get them to wash the dishes.
Mix ingredients together. Bake at 350° for one-half hour or until cheese is bubbly.
Peel tomatoes and cut into small pieces. Cook all ingredients together in saucepan for 20 minutes. Serve at room temperature with chips on the side.
In large pot, combine all ingredients, except salt and pepper. Bring to a boil. Simmer for 45 minutes. Remove ginger and season with salt and pepper to taste. Serves 8 to 10 people.
Mix milk and sour cream together. Add lemon juice and mix well. Pour into graham cracker crust and top with pie filling of choice. Bake at 325 degrees until bubbly. Cool completely and serve.
Mix hamburger, onion, lettuce, green bell pepper, tomatoes, cheese, taco seasoning mix and optional black olives and kidney beans together. Refrigerate. At time of serving, add nacho chips and Catalina dressing. Optional: Top with sour cream.