HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut wings apart at joints, discarding wing tips. Combine soy sauce, pineapple juice, minced garlic and onion, ginger, brown sugar and beer. Stir until sugar is dissolved. Allow chicken to marinate in this mixture at least one hour or longer. If chicken will be marinating longer than an hour, it is better if the green onion is not added until cooking time.
Mix together the first 3 ingredients. Pat in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Add sifted powdered sugar, margarine, salt and vanilla. Beat together until fluffy. Stir sifted flour and pecans into bowl of powdered sugar mixture. Mix well and chill in refrigerator for at least 1 hour. Shape into small balls and place 3-inches apart on ungreased baking sheet. Press a small hole in the center of each ball with your thumb. Bake in 350° oven for about 15 minutes until lightly browned. After cookies have cooked fill the hollows with icing or jelly. Makes 60 small cookies.
Heat oven to 400°. Cook macaroni and drain. In a 3-quart saucepan, melt 1/4 cup butter. Stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly. Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce thickens, 3 to 4 minutes. Stir in macaroni and Cheddar cheese. Pour this into a 7-quart casserole dish.
In a medium-sized mixing bowl, combine lemonade with condensed milk. Fold in whipped topping. Mix well. Pour into crust and refrigerate for several hours or overnight. If you want topping on pie, use another 8 ounce carton of whipped topping.
Spread rye bread with butter. Cover with two layers of sliced ham. Cover with Edam or similar hard cheese. Bake in oven until cheese just melts. Top each with one pineapple ring. Decorate with sprig of fresh parsley.
Soak crumbs in sour milk for 1/2 hour. Add soda, salt, cornmeal and molasses. If divided, steam 2 hours. If not, steam 4 hours.
Mix lemonade and milk. Fold in cool whip. Fill pie crust and freeze. Serve frozen.
Mix all ingredients in large pan or crock-pot. Add milk to desired thickness. Add hot peppers if desired.
In mixing bowl, mix in order given. Beat 30 to 40 strokes. Bake in a 9 x 13 x 2-inch greased and floured pan for 30 to 40 minutes or until done, at 350°. Cover with Cool Whip or sprinkle with powdered sugar. Uses no oil and no eggs. Very good. Will be quite moist.
Brown meat and diced onion. Add salt. Drain off fat and put in casserole, layering it with potatoes and soup mixed with milk. Bake covered in 350° oven for 1 hour. Remove cover and add grated cheese. Bake uncovered for 10 minutes. Add onions and put in oven for 5 minutes.
Combine first three ingredients. Stir in cheese and onion. Spoon into 1-quart souffle dish. Bake at 325° for 25 minutes or until puffed and golden. Serve immediately with crackers. Yields 3 cups.
Bring to a boil for 8 minutes. Remove from heat. Pour in peanut butter chips and an 8 ounce jar of marshmallow cream. Stir together and pour in a pan. Cool before cutting into pieces.
In a mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in flour, baking powder, baking soda and cinnamon. Beat until smooth; add chopped walnuts. Spoon batter into an oiled and floured 9 x 13-inch baking pan. Spread batter evenly in pan. Bake at 350° for 20 minutes or until a knife inserted comes out clean. Cool and cut into squares.
Cook rutabaga in boiling salted water for 25 minutes; drain. Place 1/2 rutabaga and 1/2 apple in 1-quart casserole. Sprinkle with 1/2 brown sugar; dot with 1/2 butter. Sprinkle with salt. Repeat layers. Bake, covered, at 350° for 30 minutes. Serves 4 to 6.
Add sugar to eggs; beat well. Stir in potatoes, butter and buttermilk. Stir in dry ingredients. Chill one hour. Roll 1/3 at a time. Let raise 10 minutes and fry in hot oil or Crisco.
Rinse spinach thoroughly, remove tough stems and tear leaves in half. Allow water to cling to leaves for steaming. Melt the margarine in a large skillet. Press garlic through a press and add to the skillet, stirring until coated with margarine. Add spinach and soy sauce. Stir until spinach is wilted and cooked through. Serve hot. Serves 4.
Spread sauce on crust. Add toppings. Spread cheese on top. Bake at 350° until cheese is golden.
Combine first 6 ingredients. Add 1 cup of chopped nuts and mix well. Refrigerate until firm. Shape into ball and roll in remaining nuts. Garnish as desired.
In a mixing bowl, combine flour, baking powder, 2 cups sugar, oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined.
Beat together sugar, oil, eggs and flour. Add baking soda, cinnamon, salt and vanilla. Fold in apples and nuts. Bake in 9 x 13-inch ungreased pan at 350° for 45 to 60 minutes accordingly. Cool. Sprinkle with powdered sugar.
Fry onion and pepper until half done; add potatoes and fry until they are done. Add green or wax beans and continue cooking until done. Fry sausage or kolbassi, slice and add to beans and potatoes. Serve hot.
Mix all ingredients. Pour into well-greased 1-quart baking dish and refrigerate overnight. Bake in an 8 x 8-inch pan, uncovered, for 45 minutes at 325° until browned and crumbly looking on top.
In bowl of hot water, thaw unopened pouch of broccoli for 15 minutes. Lightly sprinkle chops with ginger. Brown in oil. Remove.
Place in blender on medium speed for 1 minute. Serve straight up or on the rocks.
Mix all ingredients together and simmer slowly for about 30 minutes, stirring frequently. Especially good as a basting sauce for beef, pork and poultry when cooking on the grill. Yields 2 1/2 cups. Any left over keeps very well in refrigerator.
Place picante sauce, lime juice, oil, salt and pepper in a microwave-safe bowl. Cook 40 to 60 seconds until heated through.
Slice cucumbers thickly. Combine 1 1/2 cucumbers with onion, mint and broth in blender container. Process until finely chopped. Pour into serving bowl. Blend in yogurt and pepper. Chill, covered, for 1 to 2 hours. Adjust seasonings. Garnish with reserved finely chopped cucumbers, walnuts and freshly chopped chives.
Drain juice from pineapple and add water to make 2 cups. Pour over raisins and cook until liquid is gone. Cool. (Can be cooked ahead of time and refrigerated.) Add slightly beaten eggs. Add soda, flour, spices, pineapple and applesauce. Mix well. Add raisins and orange flavoring. Pour into greased and floured Bundt or tube pan. Place in cold oven and set at 325°. Bake 1 hour. Let cool. Store in cool place. Freezes well.
Cook carrots in salt water until tender. Saute onion in butter. Add soup, cheese, dash of pepper and cooked carrots. Pour into buttered 2-quart casserole. Top with stuffing. Bake at 350° for 25 to 30 minutes.
Prepare pasta as directed, adding vegetables to water during last 5 minutes of pasta cooking time. Drain. Add cheese and toss until melted.
Cream butter,	shortening and sugar	until light and fluffy. Add eggs, beaten until a lemon color. Mix flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings and bake at 325° for 1 1/2 hours or until done. Cool but do not turn out of pan.
Preheat oven to 350°. In 1 quart casserole combine vegetable soup mix, Ricotta cheese, 1/2 cup Monterey Jack cheese and bacon. Top with remaining Monterey Jack cheese and bake uncovered 30 minutes until heated through. Makes 2 1/2 cups dip.
Saute onions, peppers and mushrooms in butter. Add: drained hominy, Cheez Whiz, olives and mushroom soup. Mix well. Cover and bake at 300° for 1 hour.
Combine first three ingredients in bowl. Heat sugar in juice until dissolved, then stir in mayonnaise. Pour over cabbage mixture and stir well.
Put meat, onion and celery in pan, break up meat as you are simmering. Add approximately 1 cup of water and cover. Simmer low until celery is softened. Strain meat but keep the juice aside. Spoon filling into 2 inch pie crusts. Fill full. Add 3 to 4 tablespoons of juice over filling. Add top crust. Cut several slits in top. Bake at 350° to 375° until brown. You may freeze pies uncooked.
Dump ingredients in order given. Layer of cherries, layer of pineapple, layer of cake mix, melted margarine, layer of coconut and layer of nuts. Do not mix. Bake at 325° to 350° for 1 hour or until cake is brown, or seems to be done.
Mix first nine ingredients in large mixing bowl. Pour into a large shallow baking dish. Cover with foil and refrigerate overnight. Just before baking cover with the potato chips and cheese. Bake at 400° for 30 minutes. Serve hot. Serves 8.
In large bowl, mix together cottage cheese, strawberry jello, pineapple, pecans and strawberries. Fold in Cool Whip. Put in large casserole. Place in refrigerator for an hour or so. Serves 10 to 12.
Bring sugar, cocoa, milk and margarine to boil over medium heat for 1 minute. Remove from heat. Add vanilla, peanut butter and oatmeal. Drop by spoonfuls onto waxed paper. Refrigerate for 30 minutes.
Cut a loaf of French or Italian bread in half, then slice in half lengthwise. Add garlic salt, onion salt, thinly sliced tomatoes (overlapping a little), salt and pepper. Add oregano, Mozzarella cheese, parsley and pepperoni (optional). Bake at 350° until the cheese melts. Delicious!
Dissolve yeast in warm water. Melt margarine with sugar in large bowl and add beaten eggs. Add yeast and water, stir in flour until well mixed. Place in light bowl. Refrigerate.
Blend together gelatin and water. Add cream cheese, mayo, vinegar and salmon. Blend all together and add green pepper and olives. Blend together and pour into a 3-cup mold. Refrigerate until set. Unmold and sprinkle with paprika.
Soak beans overnight; drain in morning. Cover with water; parboil gently for 45 minutes. Use the soda as beans come to boil, remove foam. Put all other ingredients in 1 pint hot water; mix well. Strain beans. Put beans into pot. Pour on flavor mix; add enough water to cover beans. Add more as needed during baking. Bake at 350° for 2 hours. Reduce heat to 275°. Takes 8 or 9 hours.
Thaw 4 crusts. Cut and fit 2 pie crusts into the bottom of a 9 x 13 baking pan.
Put spices and sugar in basket of 8-cup percolator. Put water and juices in bottom of percolator. Brew for 15 minutes. Serve hot. Makes 8 servings.
Mix shortening and sugar well. Add sour milk and soda dissolved in milk. Add eggs and vanilla. Add flour and salt; mix well. Drop on greased pans with teaspoon. Bake at 375° about 12 minutes.
Pack cucumbers tightly in jars. Mix up syrup and pour over cucumbers. Let stand for 5 days in refrigerator before eating. After opening jar, keep refrigerated.
Beat first 4 ingredients together well. Add melted margarine, vanilla and coconut. Beat all ingredients together. Grease (or spray with Pam) 2 pie plates and pour mixture into the 2 pie plates, dividing mixture equally. Bake at 350° for 35 to 40 minutes. When cold it slices well and it makes its own crust!
Cut beef in small pieces. Cook until tender. Fry onions and peppers in a saucepan. When they are tender, add tomato sauce and soforito. Let simmer 2 to 3 minutes. Add this to the meat. Then add other ingredients. Cook until rice and potatoes are done.
Saute onion in oleo until wilted. Add tuna, soup and seasoning. Serve with party crackers.
Bake cake by directions on box in a large oblong pan, using milk instead of water. When done, punch holes in top with a toothpick. Bring to a boil 2 cups sugar and pineapple; pour over cake while hot, then let cool at room temperature. Blend together cream cheese, vanilla pudding and milk. Pour over cooled cake and set in refrigerator until mixture thickens. Cover with bananas and Cool Whip. Sprinkle with nuts, cherries and coconut.
Mix together broccoli, onion, water chestnuts, soup, and rice. Melt Cheez Whiz and margarine. Pour over broccoli mixture. Cover; bake at 350° 1 hour.
Combine first 3 ingredients in a large mixing bowl; beat at medium speed with electric mixer until blended. Set aside. Combine flour and next 3 ingredients; add gradually to butter mixture, beating after each addition. Shape dough into 1-inch balls and place on ungreased cookie sheets. Dip a flat-bottomed glass in granulated sugar and use to flatten each ball. Insert a wooden stick into each to resemble a lollipop. Bake at 350° for 11 to 12 minutes. Cool completely on cookie sheets; remove carefully. Decorate cookies as desired. Makes 1 1/2 dozen.
Heat oven to 375°. Grease 8 x 8-inch pan. Brown ground beef; drain. Mix sour cream, mayonnaise, cheese and onion; set aside. Mix Bisquick and water until soft dough forms. Pat into pan, pressing dough 1/2 inch up sides. Layer beef, tomatoes and green pepper on dough. Spoon sour cream mixture on top. Bake 25 to 30 minutes until edges are brown.
Pour water in a saucepan. Add cloves, sugar and cinnamon. Bring to a boil. Reduce heat and simmer 10 minutes. Add cornstarch solution, whipping it into the syrup with a wire whisk. Bring to a boil again. Take off stove and stir wine and refrigerate. Split, seed and slice enough peaches to make up two cups. Add to syrup. Puree the others. Add to the syrup mixture. Refrigerate several hours or overnight.
Beat egg whites and vanilla until stiff. Gradually add the sugars, then crushed crackers and walnuts. Bake at 350° in a greased pie pan for 25 minutes.
Combine oranges, pineapple, coconut and marshmallows in bowl; mix well. Fold in sour cream. Chill until serving time. Yields 6 servings.
In a bowl, combine flour, sugar, baking powder, soda and 1/2 teaspoon salt. Add bananas, buttermilk, shortening, eggs and vanilla. Beat at low speed until combined, then medium speed for 3 minutes. Pour into long cake pan or 2 layer pans. Bake at 350° for 30 to 35 minutes. Use your favorite icing.
When shortening is melted, cool and add beaten eggs, yeast and water. Mix well. Add sugar and then flour and salt. Beat 1 minute. Cover and refrigerate overnight.
Place peas in large saucepan; cover with boiling water. Add ham bone, onion, salt and pepper. Simmer for 1 hour and 15 minutes until peas are done. Arrange rice over peas; add enough water to cover rice. Bring to boiling point; cover and remove from heat. Let stand until rice is tender. Stir in tomatoes. Makes 6 servings.
Saute onions in butter; stir in and saute mushrooms. Add wine. Simmer until reduced to half. Add tomato sauce and brown sauce. Cook 5 minutes; season and add parsley.
Combine first 4 ingredients in saucepan. Tie spices loosely in square of cloth and drop into juices. Put on the lid. Heat mixture over full flame until it comes to a boil. Reduce flame and let mixture boil gently for 3 minutes. Remove bag of spices. Turn flame to keep warm until punch is to be served.
Preheat oven at 375°. Combine crumbs, sugar and margarine. Press firmly on bottom of 13 x 9-inch baking pan. Bake 8 minutes. Cool. Reduce oven temperature to 300°.
Mix together all dry ingredients. Add egg, oil and cranberries. Bake at 300° to 325° for about 45 minutes.
Cube stale bread. Cube Old English cheese. Bake 1 hour at 350°. Serve warm with warm sauce of 1 can cream of mushroom soup and 1/2 cup sour cream.
Cook noodles as directed on package, except do not add packaged flavoring. After	noodles are done, drain water out. Cook onion	until transparent. Add meat and vegetables. Add drained noodles to onion, meat	and vegetables. Use the packaged flavoring that was in saimin package and sprinkle on noodles. Add pepper, if desired.
Mix the first 5 ingredients. Melt the oleo in casserole dish. Pour mixture over the melted butter. Next, pour the peaches over this, then pour 1 cup of sugar over peaches, then 3/4 cup water over sugar. Bake at 350° for approximately 50 minutes, or until brown.
Break up broccoli and cauliflower. Cut up peppers, potatoes, onions, carrots and mushrooms into quarters. Put in a dish. Salt and pepper to taste. Add mayonnaise or butter to taste. Cover with tinfoil and put in oven for 45 minutes at 375°. You have a good dish or mixed vegetable that's easy to fix!
Pare and slice potatoes. Boil just until tender in just enough water to cover. Drain. Add soup, margarine and milk. Pour into greased casserole. Bake in a 350° oven until bubbly (about 25 minutes). Top with grated cheese (Cheddar or Mozzarella, your preference). Return to oven and bake until cheese melts.
Combine mayonnaise, lime juice, sugar, ginger, salt and pepper. Stir in chicken, peaches and green onions; cover. Chill before serving. Stir in almonds. Makes 3 cups.
Beat 2 minutes. Bake at 350° until cake tester comes out clean.
Mix together to make sauce the soup, sour cream, lemon juice and mayonnaise. Layer bottom to top in baking dish the broccoli, Velveeta cheese, chicken and sauce. Top with onion rings. Bake at 350° for 1/2 hour.
Brown the ground beef, bacon and onion. Add and mix red kidney beans, pork and beans and butter beans. Add and mix brown sugar, white sugar, barbecue sauce, catsup, chili powder, prepared mustard and molasses. Salt and pepper to taste. Bake 1 hour at 350°. Can be frozen before or after baking. Serves 12.
Skin and bone chicken breasts. Cut into thin strips. Season with garlic salt and pepper. Saute in butter 2 minutes. Stir in spaghetti sauce and Italian seasoning. Cover and simmer for 10 minutes. Add celery. Continue cooking until celery is tender-crisp. Serve over rice.
Beat first 4 ingredients until smooth. Add strawberries and fold in whipped cream. Pour into crust and refrigerate.
In large saucepan, heat oil. Add chicken and cook about 5 minutes on each side until browned. Add remaining ingredients. Cook over medium heat, turning chicken every 15 minutes. Add another 1/4 cup water if needed. Cook about 30 minutes or until chicken is fork-tender. Serves 4.
Bring sugar, salt, water and butter to boiling; add almonds. Cook, stirring constantly, to light crack stage (285°). Pour onto a greased cookie sheet or jelly roll pan. When cool, brush with chocolate and sprinkle with walnut meats. Break into pieces. Makes about 2 dozen pieces.
On tray, arrange an assortment of crisp celery, carrot, cucumber and green pepper sticks, cauliflorets, cherry tomatoes, mushroom slices, radish fans, whole green onions, whole green beans and chunks of peeled zucchini. Sprinkle with garlic or onion salt.
Combine applesauce and baking soda, then combine oleo and sugar. Mix all ingredients together. Bake for 1 hour at 375°.
Beat eggs and sugar together. Add oil and vanilla and mix. Add dry ingredients and mix. Add zucchini, raisins, nuts and coconut. Bake in 2 regular size bread pans or 3 smaller size pans at 350° for 1 hour or until toothpick comes out clean when tested in center of loaf.
Cook meat; mix all other ingredients. Cook 25 minutes; add cooked meat and cook 15 more minutes. Serve on hamburger buns. Serves 8.
Mix 1 cup flour, 1/2 cup butter and 2 tablespoons water like a pie crust. Put on cookie sheet. Put 1 cup water and 1/2 cup butter in saucepan and heat to boiling point. As you remove pan from heat, add 1 cup flour and stir until smooth. Stir in eggs, one at a time, beat after adding. Add almond extract and spread on top of first mixture. Bake 55 to 60 minutes in 350° oven. Cool and top with powdered sugar icing:
Mix all ingredients, pour into a greased dish (or Pam it). Bake for 30 minutes at 350°.
Preheat oven to 450°. Lightly grease a baking sheet. Cut shortening into flour with pastry blender until mixture resembles coarse crumbs. Add milk, cheese, mustard and pepper. Stir with fork until dough leaves sides of bowl. Turn dough onto lightly floured board or pastry cloth; knead gently, just until smooth. Roll out 1/2-inch thickness. Cut into rounds with floured 2-inch cutter. Place on baking sheet. Bake 10 to 12 minutes. Makes 12 to 14 biscuits.
Cream butter and eggs. Add milk and jam. Sift dry ingredients. Roll raisins and pecans in flour mixture. Combine all ingredients and mix together. Makes 3 layers. Bake at 350° for 45-50 minutes.
Brown bacon. Cook onions in bacon grease. With some grease and cooked onion, add all other seasonings. Pour over bacon; simmer about 20 minutes. Mix in all beans. Bake, uncovered, for 1 hour at 350°. Freezes very well.
Blend all ingredients. Stir in 10 cups water. Stir and cook until thick and bubbly. Add 3 tablespoons lemon juice. Pack sliced, peeled and seeded apples in sterile quart jars, leaving 1-inch headspace. Pour in syrup to 1/2-inch. Seal and process in boiling water bath 20 minutes.
Have eggs, butter and milk at room temperature. Cream butter and sugar. Add eggs one at a time, beating between each one. Add flour that has been sifted four times alternately with milk. Beat well after each addition. Add lemon and vanilla extract. Pour batter into well-greased and floured tube pan. Bake at 300° for 1 hour and 40 minutes or until cake tests done.
Mix beef, onions, bread crumbs, egg, salt, ginger and milk. Shape into meatballs.
Cook macaroni according to package instructions. Rinse in cold water and drain. Stir together macaroni, onions and 2 tablespoons bacon bits in a medium bowl. Mix mayonnaise, lemon juice, 1/4 cup cheese, sugar and garlic powder. In a large salad bowl or large rectangular Pyrex pan, layer salad greens, macaroni mix, cucumber, cauliflower, broccoli, radishes, tomatoes and remaining 1/4 cup cheese. Pour dressing over top. Cover and refrigerate at least 2 hours. Sprinkle with bacon bits before serving. (You may want to wait until serving to add the tomatoes.)
Cream margarine and brown sugar. Add flour well. Stir in nuts. Press mixture in bottom of greased 13 x 9 x 2-inch baking pan. Preheat oven to 325°. Bake 15 minutes or until lightly browned; cool. Combine cream cheese, sugar and milk. Beat until smooth. Fold in whipped topping. Spread over cooled crust. Chill! Top with cherry pie filling. Refrigerate until firm.
Heat and cool jello, pineapple and sugar. Add buttermilk, Cool Whip and pecans.
Mix meat, rice, onion, sauce, salt, pepper and garlic. Form into 8 patties; wrap with bacon and fasten with toothpick. Bake in oven at 450° for 30 minutes. Mix soup and milk. Heat, stirring often. Serve over meat.
Mix sugar and margarine. Add coloring and peppermint. Roll out; cut into 1/2-inch strips, then cut into short pieces.
Beat egg whites until stiff. Set aside. Cream the cheese and sour cream until smooth, add sugar and egg yolks, one at a time. Add lemon and vanilla. Fold egg whites into cream cheese mixture.
Saute peppers and onion slices in 1/4 cup of butter or margarine in a skillet with medium heat until tender. Add zucchini, squash and salt. Cook for two minutes. While cooking, add scrambled eggs and milk to another pan with 2 tablespoons olive oil on medium heat. Stir eggs constantly and add vegetables to them as they cook. When eggs begin to set, add cheese. Turn heat down and allow cheese to melt over top. Serves 4 people.
Soften ice cream at room temperature or in microwave at 50% power for 1 minute for easier blending. Place ice cream in blender and add liquors. Blend at high speed until well blended but slightly thick. Pour into glasses; sprinkle with cinnamon. Serve immediately.
Drain all the fruits and cherries. Slice apples in medium size pieces. Chop the pecans. Slice the bananas. Mix all fruits and nuts; slowly add Cool Whip and mix well. Cool for 1/2 hour before serving.
Cook pasta per directions on box. Drain and set aside to cool. Chop veggies and set aside. Mix salad dressing with mayonnaise and season with garlic powder and black pepper to taste. When pasta is completely cooled, mix in veggies and dressing. Best if stored overnight to meld seasonings. Makes enough for a large cookout.
Place potatoes in a lightly greased baking dish. Combine remaining ingredients in a small saucepan. Cook, stirring constantly, until thickened. Pour glaze over potatoes. Bake uncovered at 350° for 30 minutes.
Combine ingredients. Drink 1 cupful every hour. Take a nap. Repeat taking 2 aspirin every 4 hours. If not taking any medication, you can substitute 1 shot booze for the vinegar.
Combine first 4 ingredients; set aside. Beat egg in large bowl and add onion, crumbs, beef, salt and pepper. Add half the tomato mixture and blend. Pat meat loaf into ball and turn out into a shallow baking pan. Shape into loaf. Pour remaining tomato sauce on top. Bake at 400° for 45 minutes to 1 hour, basting occasionally. Serves 8.