HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear. Serves 8. Exchanges: 3 1/2 lean meat, 1 starch, 1/4 skim milk and 271 calories.
Preheat oven to 350°. Season chicken with salt and pepper. Cook wild rice according to package directions. Stir in orange peel. Set aside. Roll out sheet of puff pastry 1/8-inch thick. Divide pastry into quarters. Place chicken breast on each pastry quarter. Spoon 1/4 cup rice on top. Roll up. Place seam side down on jelly roll pan. Beat 2 egg yolks and water. Brush on dough. Bake 50 minutes. Heat currant jelly, mustard, wine and lemon juice. Serve sauce warm with chicken. Makes 8 to 12 servings.
Mix ingredients until moist. Add enough water to make a smooth mixture (but mixture needs to hold its shape). Form into pones. Grease iron skillet and heat. Place pones into hot skillet. Bake at 425° until brown.
Bring water and oleo to a boil. Take off heat and stir in flour. Beat in eggs, one at a time. (Mixture will be smooth.) Spread in 9 x 13-inch pan (greased) and bake at 400° for 30 minutes. Cool! Cream the cream cheese with 1/2 cup milk. Add rest of milk. Add pudding. Refrigerate pudding for 15 minutes. Spread pudding over crust and top with Cool Whip.
Mix egg whites, sugar, salt and water in top of double boiler. Beat over boiling water with sturdy beater or at high speed of electric mixer 7 minutes or until peaks form. Remove from water; add vanilla. Beat 1 minute. Frosts two layers.
Peel eggs; cut in half. Mix egg yolks, salad dressing, mustard, salt, pepper and bacon bits together. Stuff back into white parts.
Cream Crisco and margarine. Add sugar, then eggs, one at a time. Beat well after each addition. Sift flour, baking powder and salt. Mix ingredients and then add nuts. Bake at 325° for 1 1/2 hours.
Brown hamburger, onion and mushrooms. Drain off grease. Add soups, water, rice, Worcestershire sauce, salt and pepper. Bring to a boil. Boil for 2 minutes. Transfer mixture to a large covered casserole dish. Bake in a 325° oven for approximately 1 hour.
Mix sugar, evaporated milk, and margarine in a saucepan; let come to a boil. After bubbles begin, stir constantly for 6 minutes. Remove from heat and add chocolate chips, marshmallow cream, pecans, vanilla, raisins, and peanut butter. Mix until stiff. Pour into 2 greased 9 X 13 pans. Let cool. Slice.
Mix and cook all together until a little over being raw. Put in double pie crust and bake at 325° for 40 minutes or more. Makes 2 pies.
Mix ingredients well. Cut pieces of bacon in thirds. Place small amount of mixture on bacon piece. Roll up and close with a toothpick. Broil 10 minutes on each side.
Cream together the shortening, butter, sugars and peanut butter. Add eggs. Mix well. Sift together dry ingredients. Add to creamed mixture, blend well. Mix in oatmeal. Shape dough into small balls. Do not flatten. Bake on greased cookie sheet at 375° for 10 to 12 minutes. Makes 6 dozen.
Preheat the oven to 350°. Spread butter on both sides of the bread. Cut slices in half and set aside. Brown the ground beef. Add onion, celery, prepared mustard and 1/2 teaspoon of salt. In a buttered 9 x 9 x 2-inch baking dish, place alternate layers of toast, beef mixture and cheese. In a small bowl, beat the egg, then stir in the milk, dry mustard and the remaining salt. Pour mixture over the cheese. Sprinkle with paprika and bake, uncovered, for 25 minutes.
Mix this mixture and put into the potatoes. Pour into casserole dish. Top with a little more cheese. Sprinkle 2 cups of corn flake crumbs on top and drizzle 1/4 cup of margarine over the crumbs. Bake at 350° for 30 to 45 minutes.
Line 10-inch pie plate with pastry. Boil sugar and syrup together for about 2 minutes. Pour slowly over slightly beaten eggs, stirring vigorously. Add butter, vanilla, rum, salt and nut meats. Pour into unbaked pastry-lined pie plate. Bake in preheated oven at 325° until golden brown.
In 4 quart casserole, cream	the following: sugar, butter, flour, salt, baking powder and milk. Stir well and then pour in blackberries. Add boiling water. Place in oven and cook at 350° until golden brown. Serve hot, spooning the berries and juice from bottom over the top.
Boil squash and onion until tender. Drain and mash well. Mix stuffing with margarine and put half over bottom of a 9 x 12-inch pan. Mix soup, sour cream, pimiento and pepper. Mix with squash and onion mixture. Pour over stuffing and sprinkle remaining stuffing over squash mixture. Bake at 350° for 45 minutes.
Cut each tomato into 3 thick slices. Broil on one side and turn. Mix cheeses; add salt and pepper. Spread generously on tomato slices. Broil until golden brown and bubbly. Serves 6.
Preheat oven to 400°. Combine soup and milk in casserole dish. Cook Stove Top stuffing according to directions on box. Add chicken to soup and milk mixture. Mix well so that all chicken is coated. Cover chicken mixture with stuffing (do not mix). Bake at 400° for 30 to 40 minutes or until stuffing gets brown on top. Serve over rice or noodles.
Cut bacon slices in half. Wrap around a bunch of green beans and secure with a toothpick to fasten. Make a glaze from the oleo, brown sugar, garlic, salt and pepper. Pour over beans. Bake covered at 375° for 45 minutes. Uncover the last few minutes. Serves 6.
Mix well with hands. Form into 1 inch balls. Bake 15 to 20 minutes at 350°.
Cook and stir until it starts to thicken, then add zucchini, peppers and onions. Mix well. Cook and stir slowly for 30 minutes. Put in hot jars at once. If zucchini are small, do not remove the seeds. Do not peel, big or little.
Mix graham cracker crumbs and melted butter; pat into 9 x 13-inch pan. Chill 1 hour. Whip together powdered sugar and butter until creamy. Beat in eggs until mixture is fluffy. Add vanilla and mix. Spread mixture over crust. Top with sliced bananas and drained, crushed pineapple. Frost with Cool Whip. Add cherries and chopped nuts.
Heat large skillet on high. Fry onions, peppers then mushrooms in margarine. Then add meat. Scramble eggs with milk and spices. Add to skillet after veggies and meat are fried to your liking. Let simmer for 2 to 4 minutes. Turn on broiler to 350°. Add Provolone slices to cover most of egg surface (use whole slices). Then top cheese with diced tomatoes. Put skillet under broiler for 2 to 4 minutes until cheese is melted and slightly browned.
Spray 9 x 13 pan with Pam. Roll out biscuits or rolls and put in pan. Put crumbled sausage over biscuits. Spread cheese over sausage. Mix eggs and milk and pour over cheese. Salt and pepper. Add onions if desired. Sprinkle with oregano. Bake at 350° for 27 to 30 minutes.
Mix together all ingredients, except corn chips. Heat until cheese melts, stirring occasionally. Serve warm sprinkled with grated cheese as a dip for corn chips.
In 2-quart freezer container, stir together thawed juice concentrates and corn syrup. Stir in water and rum. Seal container and freeze overnight. Before serving, thaw 30 to 60 minutes or until slushy. Fill glasses 2/3 full with slush. Top with club soda and stir gently. Garnish with orange slices.
Mix in order listed. Bake in bundt pan at 350° for 1 1/2 hours.
Mix soup, sour cream and poppy seed in bowl. In separate bowl, mix crackers and butter. Prepare rice according to directions. Place rice in a 9 x 13-inch casserole dish. Spread bite size pieces of chicken across rice. Pour soup mixture on top of chicken. Top with crushed crackers. Bake at 350° for 25 to 30 minutes.
Melt shortening. Add garlic and saute slightly. Stir in flour and cook until bubbly, stirring constantly. Add broth or chicken bouillon (2 cubes in 2 cups boiling water), soy sauce, turkey and seasonings. Cook until thickened, about 20 minutes. Serve over cooked rice, fried noodles or biscuits.
Sift dry ingredients together. Using pastry blender, cut in butter until consistency of coarse meal. Add milk and egg. Stir with fork until soft dough forms. Turn onto floured surface. Knead gently 10 to 12 times. Roll to 1/2 inch thickness. Cut with 2 inch cutter. Bake at 400° for 15 minutes or until brown.
Combine hash browns and onion. Place in 9 x 13-inch casserole dish. Combine cream of chicken soup, sour cream and cheese. Pour over hash brown mixture. Top with crushed cornflakes. Dribble margarine over flakes. Bake 45 minutes at 350°.
Rinse peas in hot water; drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad. Toss gently. Chill.
Steam or boil carrots until barely tender. Fold in onions and peppers. In a separate bowl, mix together oil, vinegar, sugar, tomato soup, mustard and Worcestershire sauce. Add to vegetables and marinate for 2 to 3 days.
In a large skillet fry bacon crisp, then remove. Add chopped onion, pepper and okra to bacon grease. Cook 15 minutes until okra is slightly browned. Add tomatoes and bacon (broken up in 1-inch pieces), sugar, salt and pepper. Cover skillet and simmer 15 minutes. Gumbo should have consistency of stewed tomatoes.
Grease casserole dish. Mix 3/4 of cream soups with rice; put on bottom of casserole. Lay in chicken breasts. Cover with remaining cream soup, mixed with water. Sprinkle with dry onion soup mix. Cover with foil. Bake for 90 minutes at 375°.
Brown ground beef and onion. Drain well. Bring water, milk, salt and pepper to a boil; add instant potatoes. Stir with a fork. Mix potatoes and ground beef together. Place in baking dish. Cover with cheese slices. Lightly brown cheese in oven.
Butter inside of 2 1/2-quart casserole. Place ingredients inside. Bake 1 hour at 350°. Leave lid off the last 10 minutes.
Peel and slice potatoes. Cook in microwave on High for about 8 minutes in 2 tablespoons water. Meanwhile, make white sauce with butter, flour and milk. Add cheese and onion dip. Let cheese melt and stir until smooth. Drain potatoes and place in 2-quart baking dish. Pour sauce over potatoes. Bake 30 minutes in a 350° oven.
You will also need 1 tin flower pot or sand bucket, garden trowel for server and gummy worms.
Saute onion. Add 3 cans of soup and enough water so it will be dip consistency. Add olives. Sprinkle with shredded cheese. Bake at 350° until it bubbles.
Cook cubed eggplant in salted water; drain. Add bread crumbs, tomatoes and corn. Saute onion and bell pepper in butter. Add to eggplant mixture. Add salt and pepper. Put in greased casserole; top with cheese and bread crumbs. Bake in a 350° oven for 30 minutes.
Brown meat and onions. Season to taste. Spread in greased pie plate. Mix Bisquick, eggs and milk until almost smooth. Pour over meat. Bake for 25 minutes at 400°. Top with tomatoes and cheese. Bake for 5 to 10 minutes, until inserted knife comes out clean.
Saute onions in butter. Add remaining ingredients and simmer on low heat 45 minutes to 1 hour. This will work well in a crock-pot.
Mix butter, sugar, eggs, coconut, raisins and pecans. Pour into shell and bake at 350° for 40 minutes.
Blend all ingredients together. Put in a 9-inch unbaked pie shell. Bake at 450° for 10 minutes and then reduce to 350° for 45 minutes.
In a 1-quart casserole, cook onion and butter or margarine covered on 100% power (High) for 1 to 1 1/2 minutes or until onion is tender. Stir in potatoes, beef, parsley (if desired), Worcestershire sauce, salt and pepper. Cook, covered, on high about 3 minutes or until heated through. Stir together evaporated milk and flour, then stir in the meat mixture. Cook uncovered on high about 3 minutes or until thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 1 minute more. Serve atop green pepper wedges, if desired. Serves 2.
Peel potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish; fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Mix Bran, sugar, flour, soda and salt. Add eggs, shortening and buttermilk; mix well and put in covered container. When ready to use, fill cupcake tin 2/3 full. Bake at 400° for 15 minutes. Will keep 6 weeks and gets tastier at end.
Mix and pour over first half of bread cubes. Add remaining cubes. Beat 2 eggs slightly and add 1 1/2 c. milk and pour over top of mixture and let stand 1 hour or over night. When ready to use, spoon 1 can of cream of mushroom soup over. Sprinkle buttered cubes over top.
Melt butter over medium heat in saucepan. Saute onion in butter. Add consomme and garlic powder. Simmer on low for 30 to 45 minutes. Pour into soup bowls; add croutons and shredded cheese. Heat under broiler until cheese melts. Makes 2 to 4 servings.
Cook linguini; rinse in colander with hot water. Return to pot; mix with melted butter and mushrooms (melt butter with garlic). Mix soup with milk. Add to noodles. Sprinkle with Parmesan cheese (generous). Garnish with parsley.
Mix graham cracker crumbs with 1 stick of margarine. Put mixture in bottom of dish. Beat powdered sugar, eggs and 2 sticks of melted margarine for 15 minutes and pour in crust. Slice bananas on top of filling; drain pineapple and put on bananas; top with Cool Whip. Chill before serving.
Put the 6 peppers in a pan with sides like a cake pan. After the mixture is mixed together, put into the peppers. Top with ketchup. Bake at 350° for 1 1/2 to 2 hours until ketchup on top is cooked until brown.
Combine all except topping. Fold in topping. Put in a flat dish. Cover and freeze. Take out of freezer about 10 minutes before serving.
Mix first 4 ingredients (fold in Cool Whip) together. Layer wafers, bananas and mixture in layers. Cover with small carton of Cool Whip. Keep refrigerated.
Combine all ingredients together in a saucepan and bring to a boil. Boil for 1 or 2 minutes, depending on thickness of ginger slices. Cover and store in refrigerator. Keeps for several weeks.
Spread each of the ingredients in a large oblong Pyrex baking dish in order listed. Do not mix. Bake 1 hour at 350°.
Heat butter in 9-inch pie plate on High for 1 minute or until melted. Turn plate to coat bottom with butter. Meanwhile, combine remaining ingredients. Pour into pie plate. Cook, covered with plastic wrap. Cook on Medium for 2 to 3 1/2 minutes or until omelet is almost set. Stir after 1 minute. Let stand, covered, for 2 minutes. With a spatula, loosen edges of omelet from plate. Sprinkle 1/4 cup shredded cheese down center. Fold into thirds to serve.
Combine all ingredients in a skillet. Cover and cook over low heat 15 to 20 minutes or until tender, stirring occasionally. Makes 6 servings (about 38 calories per serving).
Combine soup and milk until well blended. Add cheese, pimento, mushrooms and salt. Blend well. Add potatoes and mix well. Pour into greased casserole dish. Bake at 375° for 1 1/2 hours until potatoes are tender when pierced with a fork.
Saute onion and garlic in oil in a large saucepan over medium heat until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer on low, uncovered, 15 to 20 minutes.
Dissolve your salt, mustard, alum and saccharin in small amount of hot vinegar, stirring very well. Place dissolved brine in 2 gallon jars.
Brown bacon and onion in large skillet. Add catsup, brown sugar, vinegar, mustard and salt, stirring to combine. Combine sauce with pork and beans, lima beans, butter beans and kidney beans. Cook, covered, in 2 1/2-quart casserole in slow oven (325°) for 30 minutes. Remove: cover and continue cooking 30 minutes. Makes 8 servings.
Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased 9 x 13-inch pan. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 30 minutes or until light golden brown, at 450°. Let stand at least 5 minutes.
Combine first four ingredients in shallow dish. Combine 1 cup water, vinegar and dressing mix in a jar; cover tightly and shake vigorously. Pour over vegetables, tossing lightly to coat. Cover and chill overnight. Serve on leaf lettuce.
Drain pineapple; reserve 1/4 cup syrup. In skillet, heat oil over medium-high heat. Saute garlic, spice and tomato paste 2 minutes. Add shrimp; saute 2 minutes. Stir in pineapple syrup and remaining ingredients; boil. Add pineapple place in bowl. Accompany with picks to make kebabs.
Mix all ingredients well; knead together, cover and refrigerate for three days. On the fourth day, shape into three or four 6-inch rolls. Bake at 150° for ten hours or 185° for eight hours on broiler rack pan so that it is not laying in its own grease. Wrap in Saran Wrap, foil, etc. Refrigerate. Will keep in refrigerator for seven to ten days or freeze.
Cream butter well; add sugar and cream together until fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon extracts; beat well. Sift flour and salt together in a separate bowl and set aside.
In a blender, blend well everything but chives. Add chives after blending with spoon. Mix well. Chill.
Peel zucchini. Cut in half and half again. Boil in salted water for about 5 minutes, then drain well. Put on bottom of a greased dish.
Prepare pudding according to directions. Add pineapple to unset pudding. Fold in Cool Whip. Chill in refrigerator for 2 hours.
Place the cottage cheese in a food processor. Process for 3 minutes or until very smooth. With the machine running, pour in the buttermilk and vinegar. Process until smooth. Add the Parmesan and pepper. Blend briefly to distribute evenly.
Immerse cabbage in boiling water; boil 5 minutes. Plunge in ice water. Peel off limp outer leaves and repeat process. Drain leaves (10 to 15 leaves). Chop remaining cabbage and place in large bowl. Peel and mince onion and add to chopped cabbage. Add ground beef, seasonings, garlic, egg, 1/2 cup tomato puree, bread crumbs, salt and pepper and blend thoroughly. Place about 1/4 cup beef mixture in cup part of cabbage leaf. Carefully fold over sides and roll up. Place all cabbage rolls in roasting pan. Add remaining tomato puree to pan. Cover and bake at 350° for 1 hour.
Preheat oven to 325°. Grease a 9 x 5 x 3-inch loaf pan. Sift together flour, baking powder, soda, cinnamon and nutmeg. Add sugar, eggs and oil; stir to blend. Fold in apple butter, pecans and raisins. Pour into prepared pan. Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean.	Let cool in pan for 15 minutes, then turn out onto wire rack to cool completely. Makes nice gifts for holidays.
Beat sugar and oil; add eggs and vanilla. Add flour, baking powder and salt. Drop by tablespoon. Butter the bottom of a drinking glass and dip in sugar. Smash cookie. Bake at 400° for 8 to 10 minutes. Watch closely and remove from cookie sheet immediately.
Sift flour, salt and soda together. Cream shortening; add egg and almond extract. Gradually add dry ingredients and mix well. Roll into 1 inch balls and place on a cookie sheet. Press in one almond in center of cookie. Bake at 350° for 20 minutes. Makes approximately 50 cookies. Note: Sesame seed may be used instead of almonds.
In a large skillet, brown meat and drain. Stir in seasonings, Veg-All, broth and macaroni. Bring to a boil. Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in sour cream and 1/2 the French fried onions. Heat through. Do not boil. Top with remaining onions.
Add boiling water to gelatin and cinnamon red hots. Stir until all are dissolved. Chill until gelatin is almost set. Whip thickened gelatin at low speed of electric mixer for a few seconds, then gradually beat in cold evaporated milk. Turn mixer speed to high and whip until gelatin mixture is double in volume. Fold in apples, marshmallows and walnuts, lightly but thoroughly. Turn into mold (5-cup) that is lightly oiled. Chill until firm, about 4 to 5 hours.
Cook brown sugar, white syrup and margarine for 2 minutes. Add peanut butter. Pour over Special K. Mix well. Pour into 9 x 13-inch buttered pan. Cool; cut into bars.
Melt morsels in water. Sift together flour, salt, soda and baking powder. Cream sugar, shortening and eggs. Add dry ingredients, alternating with milk and morsels. Bake at 375° for 25 to 30 minutes.
Cream the Crisco and sugar. Beat in eggs. Add buttermilk; mix well. Stir in flour. Roll dough on floured surface. Add additional flour if necessary. Cut into shapes.
Pare carrots; cut diagonally in thin slices. Combine with raisins, water and salt in a medium-size heavy saucepan; cover. Heat to boiling, then simmer 30 minutes, or until carrots are tender, drain. Sprinkle with brown sugar; add butter and lemon juice. Heat slowly until butter melts, then cook, stirring often, 10 minutes, or until carrots are richly glazed.
Place butter in a 2-quart mixing bowl. Microwave on High 1 minute or until butter melts. Stir in sugar and eggs; set aside. Combine flour, salt and cocoa. Stir well. Stir dry mixture into egg mixture. Stir in vanilla and pecans. Spread batter in a greased and floured 8-inch square baking dish. Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish. Place dish atop a microwave-safe cereal bowl inverted in the oven. Microwave on Medium (50% power) 6 to 7 minutes, giving dish a half turn after 3 minutes. Remove shields; microwave on High 2 to 3 minutes or until top is almost dry. Remove from oven and place directly on countertop to cool. Sprinkle marshmallows over brownies; cover with aluminum foil. Let stand 2 minutes. Remove foil. Spread with Chocolate Frosting. Cool completely on a wire rack. Cut into squares to serve. Yields 16 brownies.
In a medium saucepan, cook onion and garlic in 2 tablespoons broth 5 to 7 minutes or until softened over medium-high heat. Add tomato sauce, honey, oregano, basil and white pepper. Bring to a boil, reduce heat and simmer gently for 20 minutes.
Beat eggs; add sugar, oil and vanilla. Combine dry ingredients alternately with sour cream; add to egg mixture. Fold in blueberries. Spoon in greased muffin tins or paper cups. Bake at 400° for 20 minutes. Yield: 24 muffins (large).
Make a pot of your favorite flavored coffee or regular and turn off heat immediately after it is brewed. Let sit about 20 minutes. Pour into a covered pitcher and place in refrigerator for at least 1 hour (the colder the better). When you want a cool refreshing drink, put some ice in a tall glass. Pour coffee in with milk and Sweet 'N Low to your taste. I usually put 1/2 packet of Sweet 'N Low and 3 tablespoons milk. Stir and enjoy!
Put all ingredients in crock-pot and stir. Cook on low all day. Serve on rice.
Stir all ingredients. Chill 1 hour. Serve with mixed greens. Make about 1 cup. Prep time: 10 minutes.
Grease 2 pie plates. Blend eggs, sugar, flour and margarine. Add milk and coconut. Pour into greased pie plates and bake for 45 minutes at 350° or until golden brown.
Mix marinade ingredients in a very large bowl. Gently stir in celery sticks, carrot sticks, bell pepper rings, onion rings, 1 pound of mushrooms, green and black olives, a small jar of pimentos, cauliflower, cherry tomatoes (halved) and broccoli. Refrigerate 6 to 12 hours, re-mixing occasionally.
Mix sugar, vinegar, oil and salt. Add rest of ingredients and marinate overnight. Drain before serving.
Beat the eggs. Add sugar, flour and baking powder together. Add vanilla. The last thing you add before baking is the hot milk. Bake at 350° until done.
Cook noodles according to package directions. Brown beef. Pour off grease. Stir in remaining ingredients. Heat slowly until bouillon cube is dissolved. Transfer to large mixing bowl before adding noodles. Stir in noodles. Pour into greased 8 x 12 x 2-inch baking dish. Bake in moderate oven at 350° for 1 hour. Serves 10.
Cut cookie roll in half and slice each half. Place half of the slices in the bottom of an 8 x 8-inch pan and press to cover. Beat the other ingredients together and spread in the pan. Then cover with the remaining slices of dough. Bake in a 350° oven for 40 to 45 minutes. Cool then cut into squares. Store in the refrigerator.