HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend oil, lemon juice, onion and garlic until fairly smooth. Add spices. Pour over chicken pieces. Marinate overnight in refrigerator or at room temperature for 2 hours. Turn twice while marinating. Grill over medium coals until done (45 minutes to 1 hour). Serves 4.
Crumble angel food cake; spread evenly in bottom of a large, oblong pan. Pour pineapple over cake. Heat milk and marshmallows until marshmallows melt. Pour over cake and pineapple. Spread Cool Whip over top and chill.
Combine bread crumbs, cheese and parsley with salt and pepper to taste. Melt butter and garlic. Dip chicken breasts in butter. Then in crumb mixture. Bake in 350° oven for one hour.
Peel, core and chop apples; combine apples, sugar, nuts and butter in a large bowl. Stir in eggs; add vanilla. Sift together all dry ingredients and add to apple mixture, stirring until blended. Preheat oven to 350°. Grease 2 (8-inch) square cake pans. Divide batter between pans and bake 45 to 50 minutes or until toothpick comes out clean. Cool. Can also be baked in a 9 x 13-inch dish; bake 50 to 60 minutes.
Sprinkle gelatin over milk in a saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat and add sugar and salt, stirring until sugar dissolves. Stir in yogurt, vanilla and pureed peaches. Cover and chill. Pour yogurt mixture into freezer can of a 4-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Scoop yogurt into individual dishes. Serve immediately. Yields 7 1/2 cups (about 82 calories per 1/2-cup serving).
Microwave sugar, cornstarch,	3 cups milk and salt on High; stirring every 3 minutes, until it starts to thicken. Add beaten egg yolks, butter, vanilla and 1 cup milk.	Continue to microwave on High, stirring every 3 minutes, for approximately 9 to 12 minutes. Remove from microwave and add sliced bananas and vanilla wafers. Save some vanilla wafers and place on top of mixture.
Dissolve soda in hot water; mix all together with mixer. Drop batter by small spoonfuls on cookie sheet. Bake 8 to 10 minutes at 350°.
Saute mushrooms in margarine. Sprinkle in flour. Add slowly and cook until thickened the milk. Blend cheese, salt, pepper and chili powder. Stir beans in gently. Serves 6 to 8.
Cook sugar, water, cornstarch, syrup and vanilla until thick. Remove form heat and add jello. Place strawberries in cooked pie shells. Pour jello mixture over strawberries. Refrigerate until cool. Serve with Cool Whip topping.
In 1-quart casserole, stir soup and soy sauce until smooth. Mix in 1/2 can onions, beans and pepper. Bake in 350° oven for 20 to 30 minutes. Top with remaining onions and bake 5 minutes more. Makes 6 servings.
Cream butter; gradually add powdered sugar and cornstarch, beating at medium speed of electric mixer until light and fluffy. Stir in flour. Firmly press dough in lightly greased and floured 9-inch cookie mold. Bake at 325° for 30 to 35 minutes. Invert cookie from pan and let cool on rack.
Cook sugar and milk until it forms soft ball. Stir in dates and cook until mixture pulls away from sides of pan. Remove from fire; stir in nuts and coconut. Roll out on damp cloth. Let cool, then slice.
Mix flour, cornstarch and sugar in a bowl. Blend in margarine to form dough. Cover and chill until dough is firm enough to handle. Shape into small balls about 3/4-inch thick. Roll in coconut and place on ungreased cookie sheet. Flatten with fork. Bake at 300° for 20 to 25 minutes or until lightly browned. Makes 3 dozen.
Brown onion, garlic and beef together in 6-quart Dutch oven. Add sauce and spices. Bring to boil. Add beans. Simmer for 2 hours.
Cut up collards; wash with cold water several times. Then place in 5-quart pot and cook on high for a few minutes. Then turn heat down to medium-high. Fry fatback in skillet. Use fatback drippings to season collards. Stir often to make sure collards don't stick.
Combine the first 4 ingredients in a large bowl. Make a well in center of mixture. Combine egg and milk; add to dry ingredients, stirring just until moistened. Coat paper muffin pan liners with cooking spray. Spoon batter into liners, filling 2/3 full. Bake at 400° for 12 to 15 minutes. Remove from pan immediately. Yields 6 muffins.
Combine all ingredients and pour into greased and floured large jelly roll pan. Bake at 350° for 25-30 minutes. Frost.
*I measured while watching Mother make these; I use about 2 1/2 cups.
Make roux from oleo and flour. Slowly add remaining ingredients. Simmer 1 to 2 hours.
Combine cake mix, eggs, oil and oranges with electric mixer until well blended. Bake in two 9-inch round cake pans (greased) for 30 to 35 minutes at 325°. Cool on wire racks.
Heat oven to 375°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing. Makes about 6 dozen.
Brown ground beef and chopped onion; drain and add cumin and garlic powder. In a separate 1-quart pan combine cheese, milk, soup and green chilies and cook on medium heat until melted and smooth. Pour about 1 cup of cheese sauce into a 12 x 8-inch glass baking dish. Place about 3 tablespoons of meat in tortillas and roll up. Place seam down in dish. Pour remaining sauce over rolled tortillas. Heat in 350° oven until sauce is bubbling. Sprinkle top with shredded cheese. Makes about 7 tortillas.
Bring sugar, oleo, milk and chocolate chips or cocoa to a full boil in pan and boil 1 minute. Add oats and stir. Drop on wax paper. Can use 2 1/2 cups oats and 1/2 cup coconut. Can use peanut butter chips for peanut butter cookies. Makes about 4 dozen.
Slice kielbasa in 1/2 inch thick slices. Combine in crock-pot with jelly and chili sauce. Simmer on low 3 to 4 hours or until warm.
In skillet, brown the hamburger and onion. Transfer to saucepan after draining meat. Add water and tomatoes. Heat to boiling. Add carrots and rice. Cook until tender. Salt and pepper to taste.
Brown meat; drain and turn on paper towel. Drain fat well. Rinse sauerkraut and drain. Add all ingredients together in skillet and mix well. Cover and simmer 30 minutes over low heat or put in casserole, cover and bake at 350° for 1 hour and 15 minutes. Serves 2.
Mix the 2 cans of corn (undrained) with all of the remaining ingredients, making sure sour cream and margarine are mixed in well. Pour into 7 x 11-inch casserole. Bake at 400° for 45 minutes or until brown and the center is firm.
Mix all ingredients, except wings, in a bowl. Toss wings in marinade. Cover and chill 1 hour. Drain and reserve marinade. Broil wings on rack in broiler for 5 minutes on each side, brushing with reserved marinade.
Stir all ingredients together. Drop by teaspoonfuls into hot oil. Fry until brown; drain on paper towel. While warm, roll in sugar and cinnamon mixture or powdered sugar.
Blend oil, eggs and honey in a large mixing bowl. Gradually add dry ingredients and beat well. Add vanilla, carrots, raisins and nuts. Mix thoroughly. Bake in oiled and floured tube pan at 350° for 1 hour. Serve with softened cream cheese, if desired.
Melt 1 stick butter; let cool. Gently stir butter and 2 cups mayonnaise with minced parsley. Add curry powder, salt, marjoram and white pepper. Mix cooked chicken with grapes and almonds. Mix all together and serve on croissants.
Mix all ingredients. Bake for 1/2 hour at 350° in a 9 x 13-inch cake pan.
In a small saucepan, cook cream 8 to 10 minutes over medium heat until volume is reduced by half. In a large saucepot over medium heat, cook bacon until cooked, but not crispy. Add celery to pot; cook 5 minutes until softened. Stir in chicken broth, bottled clam juice and reserved clam juice; bring to a simmer. In a blender, puree cooked cauliflower, cream and 1 cup of soup until very smooth. Return to saucepot. Stir in clams. Bring soup to a simmer; cook 5 minutes. Season with Tabasco and Worcestershire sauces. Swirl in butter until incorporated. Serve hot.
Brown meat and drain. Add corn, tomato sauce, salsa and taco seasoning mix. Simmer, stirring frequently, for 5 minutes. In a separate bowl, combine cottage or Ricotta cheese, eggs and oregano. Line bottom of greased 13 x 9-inch dish with 5 tortillas, overlapping edges. Top with half of meat mixture. Spoon cheese mixture over meat. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese.
Mix the first 7 ingredients and spread in a 9-inch pie pan. Drain and pour the peaches over this dough.
Melt oleo in long pan. Mix first 4 ingredients to make batter, then pour in pan. Put peaches on top of batter, (don't pour them in), Use large spoon, have plenty of juice. Bake in 400° oven approx 40 min. (may also add a little almond or vanilla flavoring)
Mix all ingredients together well. Place in 13 x 9-inch greased pan. May sprinkle top with crushed potato chips or stuffing mix. Bake at 350° for 30 to 45 minutes. Freezes well for cooking layer. I double or triple the recipe and freeze in different sized casseroles.
Grease wax paper with butter and set aside. Cut butter or margarine into 1/2 inch pieces. Combine sugar and next 5 ingredients in large heavy saucepan. Cook over low heat stirring gently, until butter melts. Cook over medium heat, stirring constantly until mixture reaches ball stage on candy thermometer reads 238° (about 15 minutes). Remove from heat, stir in pecans and flavorings.
Preheat oven to 350°. In a large skillet, brown ground beef and onions. Drain fat. Stir in Mexican-style beans, tomato sauce, green chilies and taco seasoning. Layer half the tortillas on bottom of an 11 x 7-inch baking dish. Spread half the meat mixture over and sprinkle with half the cheese. Repeat layers. Bake 30 minutes in a 350° oven. Let stand 10 minutes before serving. Serves 6 to 8.
Brown sausage and onion. Drain off grease. Roll out bread dough to the size of a cookie sheet. Spread sausage mixture on dough. Sprinkle cheese on top of sausage. Roll as you would a jelly roll. Use toothpicks to hold roll together. Brush top with egg yolk. Sprinkle sesame seed over roll. Bake at 375° for about 30 minutes.
Drain fruit thoroughly. Mix in other ingredients and chill. Keeps well in refrigerator for several days. Serves 6.
Combine ingredients. Roll into small balls. Roll balls in granulated sugar. Press into candy mold and unmold at once. If candy sticks, add more powdered sugar.
Combine powdered sugar and peanut butter. Mix with fork until mixture resembles coarse meal. Spread half of the mixture in pie shell. Set remaining mixture aside.
Mix until thick and sticky. Drop into boiling water by small teapsoonfuls. Cook about 3 minutes. Add to sauerkraut and cook with sauerkraut until done.
Combine ingredients in a small saucepan. Bring to a boil and cook 3 minutes. Remove from heat. Chop 6 maraschino cherries and add them and three drops red food coloring to sauce. Refrigerate in covered container. Makes 1 1/2 cups sauce.
Beat together eggs, sugar, oil and vanilla. Fold in apples, nuts and raisins. Add flour. Use a 13 x 9-inch greased and floured pan. Bake 35 minutes at 325°.
In a medium bowl, stir together vegetable juice, vinegar, parsley and garlic. Add rice, chilies, corn and pimiento. Mix well. Cover. Refrigerate at least 4 hours or until ready to serve.
Cook bacon and crumble. Add ham, Veg-All and tomato soup. Heat and serve over egg noodles. Add grated cheese if you like.
Preheat oven to 350°. Mix all ingredients except butter. Melt butter. Dip fish in butter and then in crumb mixture. Arrange fish fillets in baking pan. Bake for 25 to 30 minutes or until fish is tender.
Salt chicken breasts and place in ungreased 9 x 13-inch casserole dish. Pour spaghetti sauce over chicken. Cover with foil. Bake 1 hour or until tender. Remove foil. Sprinkle cheese over chicken and return to oven until cheese is melted. Serves 4 to 6.
Sift white flour. Add sugar and graham flour. Add molasses and buttermilk with soda dissolved in it. Mix well. Bake at 300° for at least 3/4 hour. Test with toothpick to make sure middle is done. Good source of fiber. Delicious with peanut butter.
Sear meat in large stock pot or Dutch oven. When lightly brown, add onions, garlic powder and tomatoes (with juice). Simmer, covered, for 30 minutes to an hour or so, stirring occasionally. Add chili powder (use the freshest you can find), oregano, pepper sauce, salt and m.s.g. Cover and simmer for one hour, stirring occasionally. Add cayenne pepper. Stir a little beer into the masa until it forms a thin paste and add to chili while stirring. Add the remaining beer and simmer for an additional 30 minutes or so, stirring occasionally, uncovered if you want the chili thicker or covered if it's thick enough. Serve with any or all of the following: beans, grated cheese, sour cream, chopped onion, sweet relish, corn bread, etc. The chili will freeze well and is even better when reheated.
Spray Pyrex dish with oil. Combine chicken, parsley, salt and pepper and half the cheese. Lay out each roll in the Pyrex dish. Put 1/4 of mixture in each roll. Wrap up like a diaper. Mix soup with 1 can milk or water. Pour over each roll until gone. Top each with remaining cheese. Bake at 350 degrees for 30 to 35 minutes.
In a 12-inch stove top or electric skillet, over medium heat, brown beef with onions, green pepper, 1/2 teaspoon salt and pepper. Remove mixture from skillet and drain fat.
Make little balls with bread. Roll each ball in sugar and cinnamon. Place pecans in Bundt pan with rolls on top. Let raise.
Put all ingredients except butter into a pot and bring to a boil. Boil 20 to 30 minutes at medium-high heat. Stir often. Cool for about 20 minutes. Add butter and stir until the consistency of cream.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour and oatmeal (put a small amount in blender after measuring and blend until it turns to powder; return to bowl), salt, baking powder and baking soda. Combine with butter mixture. Add chocolate chips, Hershey bar and nuts. Mix well. Bake on ungreased cookie sheet. Make golf-ball size cookies, placing them 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes 112 cookies.
Combine cream cheese and toasted pecans. Mix well and form into round disk about 1 inch thick. Just before serving, pour glaze over top and around plate. Serve with round butter-type crackers.
Mix all ingredients until well mixed. Pour into greased and floured Bundt pan. Bake in 350° oven for 50 to 60 minutes.
Boil sugar, milk, cream and chocolate for 5 minutes. Add honey and cook until it forms a soft ball in cold water; 236°. Remove from heat and allow to cool to 120°. Beat until it loses its shiny look. Pour into 8 x 8-inch pan. Cut in 1 inch squares. Store in refrigerator.
Cut zucchini lengthwise and remove seeds. Peel and dice. Cook sausage and onion; drain off fat. Stir in remaining ingredients. Place in greased 2-quart casserole. Sprinkle with grated Parmesan cheese, if desired. Bake for 25 to 30 minutes in 350° oven or until zucchini is tender.
Grease a pudding dish; put in a layer of nice cooking apples (sliced), then a layer of bread crumbs. Put small bits of butter over this and sprinkle with sugar. For 3 apples, use 1 cup bread crumbs, 1/2 cup sugar and butter the size of an egg. Have a layer of bread crumbs for the top; bake or steam.
Preheat oven to 350°. Combine wafer crumbs and margarine. Press into bottom and sides of 9-inch spring-form pan. Bake for 10 minutes. In 1-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake for 40 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.
Mix marinade (all ingredients except meat) and let stand overnight. Add beef (or deer) and let stand in refrigerator for 24 to 48 hours. Drain meat well, squeezing by hand. Lay on cookie sheets and place in oven at 150° to 175°. After about 4 hours, drain excess moisture. Turn and dry to desired dryness. If desired, sprinkle with coarse ground pepper after draining moisture.
Steam vegetables just until tender. Combine all ingredients except 1/2 of the cheese and 1 cup of onions. Pour into a shallow 1-quart casserole. Bake, covered, about 15 minutes or until heated through. Top with cheese and remaining onions. Bake, uncovered, 5 minutes or until onions are golden, but not burnt. Serves 6.
Mix in order given. Pour in a greased loaf pan. Bake 1 1/2 hours at 325°.
In large bowl, measure 3 cups of the orange juice, eggs, sugar, cinnamon, ginger, cloves and lemon juice. Blend with mixer. Stir in remaining orange juice; cover and refrigerate. Before serving, pour eggnog mixture into large punch bowl, spoon in ice cream and add ginger ale. Blend with mixer. Sprinkle nutmeg on top.
Split Twinkies lengthwise. Place cream side up in 13 x 9-inch dish. Slice bananas and lay over Twinkies. Mix pudding; spread. Spread on pineapple. Cover with Cool Whip. Put nuts and cherries on top. Cover and refrigerate.
Mix together the oil and honey in large bowl. Add the oats, coconut, nuts and seeds. Mix well and place in 2 large Pyrex dishes. Sprinkle each dish with 1/2 cup brown sugar. Bake at 200° to 225° for 1 to 2 hours, stirring about every 15 minutes. Cook until a golden brown or desired crunchiness. Cool and store in airtight containers.
Melt margarine or butter; stir in peanut butter until mixed and smooth. Stir in crumbs. Stir in powdered sugar with a wooden spoon or hands until thoroughly mixed. Press into a 9 x 13-inch pan. Melt chocolate chips; spread over top of candy. When the chocolate is hard, cut into squares. Do not refrigerate. Store in a tightly covered container.
Pulverize cookies in blender. Mix cream cheese, Cool Whip, butter and sugar. In another bowl, mix puddings, milk and vanilla, then mix the two mixtures together.
Cut shortening and margarine into dry ingredients with pastry blender. Add water reserving a little in case it's not needed (dough should not be so sticky that it sticks all over your hands). Mix good with your hands. Roll out on pastry cloth that has been lightly floured. Cut in circle larger than your pie pan and place in pan. Prick crust all over with fork. Bake at 400° for 8 to 10 minutes if a cooked crust is needed.
Mix graham crackers, sugar and margarine. Spread in pan and bake at 375° for 7 minutes. Mix cream cheese, margarine and powdered sugar. Pour over crust. Layer sliced bananas and pineapple. Spread Cool Whip over these and sprinkle pecans, cherries and slivered Hershey bar on top. Refrigerate.
Break angel food cake into small pieces in a 9 x 13-inch pan. Mix jello in bowl; add frozen strawberries and stir until strawberries are thawed. Pour over cake. Mix vanilla pudding; pour over cake. Mix 1 envelope of Dream Whip as directed and pour over cake. Sprinkle with pecans.
Prepare cake mix as directed, only substitute pineapple for water. Stir in coconut and rum flavoring into batter.
Cut each hot dog into 4 pieces. Wrap a small piece of cut bacon around hot dog piece and secure with toothpick. Put all bacon wrapped hot dogs into a crock-pot. Pour brown sugar over hot dogs and cook on high 3 to 4 hours until bacon is fully cooked. Stir 1 to 2 times during cooking.
Combine all ingredients, stirring well. Spoon in individual salad molds and place in freezer for 12 hours. Serve frozen. This makes 10 servings. Chunk pineapple or other fruit can be used instead of fruit cocktail if you prefer.
Tear angel food cake into bite size pieces and place in a 9 x 13-inch pan. Beat together cream cheese, powdered sugar and milk; fold in Cool Whip. Spread mixture over cake. Mix sliced strawberries and glaze together and spread over the top. Chill.
Boil sugar and vinegar 1 minute. Cool to lukewarm. Pour over mixed vegetables. Chill and drain before serving. Field peas and cornbread are my favorites with this salad.
Coat chicken with flour. Brown in olive oil. Saute onion until golden. Add mushrooms. Cook 2 minutes. Add wine. Cook 10 minutes. Add all others including chicken. Cover; simmer for 30 minutes.
Peel and slice potatoes. Layer potatoes, salt, pepper and Parmesan cheese. Repeat layers to desired amount. Pour whipping cream over the potatoes (about 3/4 full). Bake at 400° for 1 hour.
Melt butter. Beat egg. Add sugar, cocoa, melted butter, sifted flour and salt. Mix well. Grease pan. Cook in a 350° oven for 20 to 30 minutes.
Bake cake as directed. When cool, use 1/2 the cake mix and crumble it in the bottom of the (preferably) punch bowl. Then sprinkle 2 packets of the hot chocolate mix on top of the cake. Then spread 1 to 2 cans of chocolate pudding over the mix. (Depending on how thick you want it, depends on the amount of pudding to add. I use 2.) Then spread 1 container of Cool Whip over the pudding. Then sprinkle 3 Heath bars (crunched) over the consistency. Repeat the entire steps in same order for second layer.
Cut bacon into 1-inch segments and brown to a crisp. Add onion and saute. While this is cooking, boil potatoes until soft; drain water, leaving enough to cover an inch above potatoes. When cooked, add bacon, onion, corn and milk to potatoes and simmer on low for 30 minutes. Serve with cornbread or crackers.
Mix well altogether, pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 35 to 40 minutes.
Combine first 4 ingredients, beat 5 minutes with mixer. Add eggs and beat well. Add remaining ingredients and mix well. Drop or make small balls of dough. Place on ungreased cookie sheet. Flatten with fork. Bake at 350° for 10 to 12 minutes.
Mix melted butter and cracker crumbs in bottom of dish to make crust. Beat powdered sugar, eggs and sticks of butter in mixing bowl 5 to 6 minutes or until fluffy. Pour mixture over crust. Slice bananas and cover mixture. Add pineapple over banana layer. Cover with Cool Whip and sprinkle with chopped nuts. Top with cherries and refrigerate before serving.
Wash rice. Place in saucepan with 2 cups water and bring to a boil. Cook, uncovered, over low heat until rice has absorbed water and is tender. Remove from heat. Rinse rice again in colander; drain well. Return rice to saucepan with milk and condensed milk. Cook over low heat until there is just a thin layer of liquid covering the rice. Remove from heat. Add egg, sugar, nutmeg to taste and vanilla. Add a squeeze or two of fresh lemon juice. Sprinkle surface with cinnamon. Let cool at room temperature, then refrigerate. If raisins are desired, plump in boiling water for a few minutes, then drain before adding to rice with egg and seasonings. Makes 6 servings.
Brown and drain meat. Add chopped cheese and spices. Spread on party rye. Put on cookie sheet and place in freezer for 20 minutes, then pile them up in a plastic bag. Place in freezer until needed. Thaw. Put under broiler for a few minutes until bubbly.
Grease a 9 x 5 x 3-inch loaf pan. Set oven to 350°. Mix the flour, sugar, baking soda, salt, baking powder and spices. In a separate, large bowl, mix pumpkin, eggs, oil and water. Add flour mixture and stir just until blended. Stir in dates and nuts (optional). Bake about 1 1/2 hours or until done. Can be sprinkled with powdered sugar or frosted.
Mix together. Put in greased and floured pans. Bake at 350° for 30 to 35 minutes for 2 round pans, 40 to 45 minutes for 13 x 9 x 2-inch pan. Goes good with Decorating Icing.
Melt margarine and cool. Mix all together and form in small balls about the size of a walnut. Place in an ungreased cookie sheet. Bake until slightly brown, about 8 to 10 minutes at 325°. Roll in powdered sugar while warm.
Sift flour; add baking powder and salt, set aside. Mix 1 stick margarine and 1 cup sugar. Add eggs, one at a time. Add flour and syrup alternately to creamed mixture. Bake in greased and floured pan (9 x 13-inch) for 30 minutes at 350°.