HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix tomato sauce, Italian seasoning and garlic salt in a 2-cup measure. Cover with wax paper. Microwave on High (100%) 2 minutes; stir. Reduce power to Medium (50%). Microwave 5 minutes, stirring once; set aside. Mix corn flake crumbs, 1/4 cup Parmesan cheese and the parsley flakes. Dip chicken breasts in eggs, then in crumb mixture. Place in rectangular baking dish, 8 x 12-inch or 10-inch square casserole. Cover with waxed paper. Microwave at Medium-High (70%) until chicken is tender, 9 to 14 minutes, rearranging after half the cooking time (do not turn over). Pour sauce over chicken. Sprinkle Mozzarella cheese over chicken breasts. Sprinkle with Parmesan cheese. Microwave at Medium-high (70%) until Mozzarella melts and sauce is hot, 2 to 5 1/2 minutes. Makes 4 to 6 servings.
Add butterscotch candy oil to white chocolate and stir in noodles until thick. Spoon onto wax paper.
Slice bread in 1/2-inch wide strips. In large bowl, mix eggs, sugar, salt, cinnamon, vanilla, butter, milk and applesauce. Place bread strips in lattice pattern in 11 x 7 x 2-inch dish. Top	with milk mixture. If milk mixture seems too much, mash the bread a little until it absorbs the milk. Bake at 325° for	1 hour or until center is set and bread slightly brown. Cook thoroughly. Top with the following.
Mix first 3 ingredients. Cover with water. Cook until done. Add 2 cups milk and butter. Add salt and pepper to taste.
Cream margarine and sugar until light and fluffy in large mixer bowl. Add eggs and vanilla; beat well. Combine flour, cocoa, soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes; cool on cookie sheet for 1 minute. Remove to wire rack.
In a bowl, combine the corn, onion and salt and pepper. In a buttered shallow baking dish, sprinkle about 1/4 cup of the cracker crumbs in an even layer; dot them with butter and add half the corn mixture. Add another 1/4 cup of the crumbs and the remaining corn mixture. In a saucepan, melt the remaining 3 tablespoons butter; mix in remaining crumbs and sprinkle on top of corn. Bake in preheated 400° oven for 20 minutes. Serves 4.
Cut each chicken breast in 3 or 4 strips. Combine next 6 ingredients and set aside. Combine egg and buttermilk. Dip chicken into buttermilk mixture and dredge into flour mixture. (It works well, good to put flour mixture in a Ziploc bag.) Pour butter into jelly roll pan. Add chicken, turning to coat. Bake at 375° for 30 minutes. Serves 24.
Heat oven to 350°. Grease and flour coat a 10-inch tube pan. In a large bowl, cream sugar and butter. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and soda. Add the sour cream to flour mix and stir well.
In the bottom of a 9 x 13-inch baking dish, crumble 2 slices of bread. Cook and drain sausage or bacon; beat eggs and add milk, salt and pepper. Put cooked, drained sausage or bacon over bread crumbs. Pour egg mixture over; cover with grated cheese. Bake in 350° oven for 30 to 40 minutes, until golden brown.
Set aside brown sugar, nuts and cinnamon. Grease bottom of 13 x 9-inch baking pan. In a large bowl, mix other ingredients. Beat well for 2 minutes. Pour 1/3 batter in pan. Sprinkle with half of sugar mixture. Pour remaining batter and sprinkle remaining sugar mixture. Bake at 350° for 30 to 40 minutes.
Mix margarine, sugar and flavoring together by hand. Add flour. Mix well until you have a soft dough. Roll out into balls. Press down with sugared fork. Bake at 350° to 375° about 12 minutes or until very lightly browned.
Cut the roll of paper towels in half so you have 2 rolls about the size of a toilet paper roll. Mix ingredients together and put into a round container large enough to hold a half roll of paper towels. Let towels soak and then remove cardboard tube from center. To use wipes, pull the towels from the center.
Mix cake as directed and pour in oblong baking pan. Pour fruit on top of mix-in the center. Bake as directed on cake box and serve with ice cream or cool whip.
Break 2 slices of bread into small pieces and place in bottom of casserole dish. Mix chicken, pimento, celery, mayonnaise and onion together well and place over bread. Remove crusts from 3 slices of bread and dice; spread over mixture. Beat eggs and milk together and pour over mixture. Add undiluted mushroom soup to top of casserole. Spread with grated cheese. Place almonds on top if desired. Place in refrigerator over night. Next day, set it out to get room temperature. Bake one hour (no longer) at 325°. Serves 6.
Brown ground beef and onion; drain. Add water, taco seasoning and tomato sauce. Mix and bring to a boil. Reduce heat and simmer for 20 minutes. Stir in macaroni, chillies and 1 1/2 cups cheese. Pour into greased baking dish. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until heated through.
In top of a double boiler, combine all ingredients; cook and stir over boiling water until thick like pudding. Chill until ready to serve. Spread on muffins, rolls, waffles or ice cream. Keeps well in refrigerator up to 2 weeks. Yields 2 cups.
In medium bowl, combine whites and water. Add nuts. Mix well. In small bowl, combine sugar and cinnamon. Sprinkle sugar mixture over nuts. Mix until well coated. Spread on a baking sheet. Bake at 325° for 25 minutes. Stir occasionally. Remove from oven and cool.
Put stew beef in bottom of a roaster or Dutch oven. Add desired vegetables. Add tapioca, sugar, salt and pepper. Pour V-8 juice in. Cover and bake at 275° for 5 hours. Do not uncover until time is up.
Cook vegetables according to package directions. Mix vegetables, soups and sour cream together. Pour into casserole dish. Bake at 350° for 30 minutes. Mix margarine and Rice Krispies. Spread over casserole and continue baking 10 to 15 minutes longer, until golden brown.
Mix egg white,	cornstarch, soy sauce, ginger and salt and pour over chicken pieces. Let stand for 15 minutes. Brown chicken pieces in hot oil in wok or large frying pan. Remove. Stir-fry green onions, pea pods and water chestnuts. Add chicken pieces and thicken with 1/2 cup water and 1 tablespoon cornstarch. Add cashews and serve immediately over hot steamed rice.
Combine the first 7 ingredients in the work bowl of a food processor. Add cream cheese in small amounts and blend. Refrigerate for 20 minutes. To serve, cut bread into shapes. Spread a thin layer of sauce on bread; top with slice of cucumber and dill.
Marinate chicken about two hours in Ranch dressing. Microwave on High for 8 minutes, turning at 4 minutes.
Mix all ingredients thoroughly. Cover and chill in refrigerator overnight. Form into a ball. Put 2 tablespoons finely minced parsley and 1/2 cup chopped nuts on a sheet of wax paper. Roll ball until it is completely covered. Keep refrigerated.
Combine 4 cups each water and apple juice in a saucepan. Add 1 cup Kool-Aid brand presweetened soft drink mix (any red flavor), cinnamon, nutmeg and cloves. Mix well and bring to a boil. Serve hot. Garnish as desired. Makes 16 servings. Can keep refrigerated and just heat up a cup as needed.
Mix all ingredients together. Fold into 9 x 11-inch pan or glass dish. Bake in preheated oven for 45 minutes to 1 hour until golden brown.
Heat oil in skillet over low heat, adding garlic. Stir often until the garlic turns golden, but not burned. Cook capellini until it's al dente, drain it well and toss it with the oil, garlic, salt, pepper and parsley. Serve immediately with grated cheese.
Combine oats, flours and baking powder. In another bowl, combine milk, applesauce and egg whites; add dry ingredients and mix well. Pour by 1/4 cupfuls onto heated griddle coated with nonstick spray. Cook until bubbles appear on the top, turn and cook until lightly browned. Yields 5 servings (2 pancakes each).
Mix all together. Save 1 cup pecans. Mound on serving dish. Cover with remaining pecans and chill. (I roll in pecans which I have chopped in blender.) Serve with almost any crispy dipper or spread with knife on crackers, celery, green pepper, etc.
Cut slits completely through meat. Insert slivers of garlic and onion into these slits. Put beef in a bowl and pour 1 cup of vinegar over it making sure that vinegar runs down into the little slits. Place in refrigerator for 24 to 48 hours. When ready to cook, drain vinegar off and brown meat in iron skillet until almost burned on all sides. Pour 2 cups of strong black coffee over roast. Add 2 cups of water and cover. Cook this slowly at a simmer for 6 hours.* Do not season until 20 minutes before ready to serve. Then add salt and pepper. Pan drippings will be very dark and will make excellent gravy. Roast will fall apart at touch of fork.
Beat eggs and baking powder. Add sugar very slowly. Beat until very stiff. Crush graham crackers and add them and pecans (by folding) to egg mixture. Add vanilla.
The Meat: Cut the pork into 1-inch cubes. Cover with water and cook for 45 minutes or until water has evaporated and the meat is barely browned. Remove meat from the pan and shred it with the tines of 2 forks. Save the fat that remains.
Line greased pan with 2 layers of waxed paper. Cream butter and sugar. Add eggs one at a time. Add all other ingredients and mix well. Bake at 300° for 2 1/2 hours. First hour, place a pan of water on rack below cake. Remove from oven; let stand 10 minutes. Turn out of pan and remove waxed paper. While warm, spread orange juice over cake and store.
Brown beef. Add salt, chili powder and onion. Cook for several minutes, then add can of chili and cheese. Cook on low, stirring frequently, until the cheese is melted.
Mix well cherry jello, strawberry jello and hot water. Mix marshmallows, bananas, pineapple and nuts all up. Refrigerate for 1/2 hour. Cook the following on top of stove until thick but do not boil: sugar, juice from pineapple, eggs, flour and cream cheese. Stir constantly. Spread over refrigerated jello evenly. Refrigerate. Let cool. On top spread Cool Whip. Top with coconut.
Mix all ingredients. Pour into greased 10 x 6 1/2 x 1 1/2-inch pan. Bake at 425° for 15 to 20 minutes. Brush margarine on top.
Mix eggs, water, flour, salt and sesame seeds into a batter. Cut chicken into chunks. Heat oil to 375°. Dip chicken into batter and fry until golden brown.
Place sweet potatoes in a large saucepan; cover with water and bring to a boil. Cover and simmer 30 minutes. Drain the water and cool the sweet potatoes. Peel them and cut into 1/4-inch slices. Alternate layers of sweet potatoes and apples in a greased 9 x 13-inch dish. Pour the orange juice over the potatoes and apples. Mix the brown sugar, ginger and cinnamon and sprinkle over the top. Dot with butter. Bake uncovered at 350° for 35 to 45 minutes.
Cut cabbage into small pieces. Fry in skillet with cooking oil. When almost tender, place hamburger, rolled into 1-inch balls, on top of cabbage. Salt and pepper to taste. Cover with lid. Turn once or twice and cook until meatballs are done.
Beat egg whites, cream of tartar and water until it holds a stiff peak. Beat in powdered sugar gradually. Beat 5-10 minutes; until it holds soft peak. Cover with damp towel when not using. Keep in tightly covered tupperware if done ahead. Note: Hardens when exposed to air.
*I chop up the raisins or dates in the blender with 1 cup of flour added.
Preheat oven to 450°. Thaw pie crust as package directs. Prick bottom and sides with a fork. Bake on cookie sheet for 5 minutes. Remove from oven.
Combine ingredients and heat for 10 minutes. While sauce is heating, prepare fryer as though frying (salt, dredge and brown in small amount of fat). Pour sauce over chicken. Cover and cook on top of range or uncovered in oven at 300° for 1 1/2 hours. Turn chicken several times during cooking.
Beat eggs in a bowl with a fork until frothy. Blend in seasoning and corn, adding chunks of butter, half and half and cracker crumbs; mix well. Turn into buttered 1 1/2-quart casserole and top with reserved crumbs; dot generously with more butter. Bake at 350° for 30 minutes.
Saute first three ingredients in Dutch oven, add all other ingredients, except chicken. Simmer over medium heat for 1 hour. Add chicken, heat until hot. To serve, place tortilla chips in bottom of serving bowl, add soup and garnish with cheese.
In a bowl, combine the first 7 ingredients and 3/4 teaspoon of the salt. Shape into 30 or 32 small balls. Fry a few at a time in the fat in a skillet. Transfer to a plate to keep warm as they are browned.
Sift dry ingredients together. Add buttermilk and egg, stirring until it is well mixed. If cracklings are used, season with salt to taste and fold into mixture. Pour batter into a very hot, well-greased 8-inch skillet. Bake in a 450° oven for 25 minutes.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda, salt, cinnamon and nutmeg; mix well. Stir in oats, raisins and nuts; mix well. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 35 to 40 minutes or until light golden brown. Cool completely; cut into bars. Makes about 3 dozen.
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, 3 tablespoons oil and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place 45 minutes. (Dough is ready when indentation remains when touched.)
Combine cream cheese, pineapple, seasoned salt, green pepper and onion in mixer bowl; mix well. Shape into ball; roll in pecans to coat well. May add additional 2 tablespoons green pepper, 2 tablespoons green onion and 3/4 cup pineapple if desired. Yields 1 cheese ball.
Blend honey and margarine. Spread cereal on 15 1/2 x 10 1/2 x 1-inch baking pan. Drizzle honey mixture over cereal, tossing to coat well. Bake at 300° for 20 minutes, stirring occasionally. Stir in dried fruits; cool. Store in airtight container.
Place strawberries, rum, orange liqueur, lime juice, sugar and ice cubes in blender container. Process until fruit and ice are crushed. Pour into stemmed glasses. Garnish each with a whole strawberry, if desired. Makes 2 servings.
Mix the chocolate cake mix, 1/2 cup Carnation milk and butter or margarine together. Spread 1/2 of batter in a 9 x 13-inch pan and bake at 350° for 9 minutes. Melt caramels in 1/3 cup Carnation milk and keep warm. Spread over baked batter. Sprinkle pecans and chocolate chips over caramel. Spread on remaining batter and bake 18 to 20 minutes at 350°.
Mix all together except ginger ale, adding before serving. Ice cream is optional, but I put 1 pint to a gallon of punch. (Recipe makes 1 gallon.)
Cook macaroni until tender (but not mushy). Thicken chicken broth with flour; arrange in layers in a 2 to 3-quart casserole. A little poultry seasoning is good, if desired. Bake in a moderate oven at 350° for 30 minutes. Serve with buttered bread crumbs over the top.
Dissolve jello in 1 cup hot water. Add marshmallows. Add cranberry sauce and nuts. Gradually thin cream cheese, using part of jello liquid. When of liquid consistency, add to rest. Chill.
Sift flour with baking powder and salt. Add lard and work well into the flour with tips of fingers. Add milk, roll lightly to 1/2-inch thickness and cut any size desired. Bake in hot oven 15 minutes. Note: These are great!
Mix all ingredients well and pour into 2 pie shells. Bake at 350° for approximately 30 minutes or until brown.
In large bowl, add cottage cheese, pineapple and dry Jell-O. Stir well with spoon, then fold in Cool Whip. Put in dish and refrigerate.
Dissolve jello in orange juice. Add ice cream, blending until dissolved. Chill until slightly thickened. Stir in mandarin oranges. Fold in whip cream. Pour in crust. Freeze until firm. (I just refrigerate and it's fine.) Serves 8.
Combine all ingredients except cherries in a heavy pot. Bring to a boil; reduce and cook for 30 minutes. Stir often. Add cherries and seal in sterilized jars. Process in hot water bath for 10 minutes. Great little gift!
Mix flour, sugar and milk. Melt butter in an 8 x 8 x 2-inch baking pan. Pour batter over melted butter. Mix peach and apple pie filling; spoon all over the batter. Bake for 1 hour at 350°.
Mix egg, milk, sugar and nutmeg together. Melt butter in baking dish. Pour butter on eggs and mix well. Sprinkle flour over baking dish. Put rhubarb in dish and pour egg mixture over. Bake at 300° for 1 hour.
Combine cake mix and oats. Stir in melted oleo until mixture is crumbly. Put about 3 cups of mixture into a Pam sprayed 9 x 13-inch pan and press firmly. Combine jam and water; spoon over crumb mixture. Cover with remaining crumb mixture; make top even by patting firmly. Bake at 375° for 20 minutes. Cool before cutting.
Brown pork chops in skillet. Remove. Prepare vegetables. Wash rice and brown in pork drippings. Slice pepper rings and potatoes. Remove rice from skillet. Place pork chops in bottom. Layer with peppers, onion, tomatoes, potatoes and rice over them. Season. Add 1 to 2 cups of water. Cover and simmer 1 hour.
Prepare ham as directed. In saucepan, combine apple jelly, mustard, raisins and cherries. Bring to a boil. Use this as a topping when the ham is finished cooking. Serve hot or warm. Put ham on a serving tray, then pour the topping over the top. This topping will add a pretty color and a tasty twist to your ham.
Cook rice with just enough water to cover. Cook until tender and all water is gone (watch carefully). Add milk and bring almost to boiling. Beat eggs. Add 1/2 teaspoon salt and sugar to hot mixture. Pour a small amount a little at a time into the beaten eggs. Add egg mixture to milk mixture and continue to heat until it just comes to a boil. Remove from heat. Stir in 1 teaspoon vanilla.
Work together all ingredients. Knead and place in greased bowl. Cover with dish towel and let rise for 2 to 3 hours. Pinch off, dip into melted margarine. Bake on greased pan for about 10 minutes or until brown at 425°.
Put sugar, syrup and milk in saucepan; let stand until sugar is melted. Shave chocolate into mixture. Put over fire and bring to boiling point. Do not stir. Let boil 2 minutes and add butter. Cook until soft ball is formed in cold water. Remove from fire. Line long pan with marshmallows; sprinkle with nuts. Let fudge cool slightly in pan of cold water while beating. Fudge must be quite warm when poured over marshmallows. When cool, cut into 2-inch squares.
Combine all ingredients in a blender, blending until smooth and thick. Store in refrigerator. Yields 1 1/4 cups. This is just like the "Eagle Brand" milk you buy in the store.
Heat soup and Knox gelatine, then add cream cheese until cream cheese is melted. Let it sit for 5 minutes. Combine the rest of the ingredients and mix well. Then pour into a mold and place in the refrigerator to chill at least 6 hours.
Mix ingredients together and pour in pie shell. Bake at 325° for 1 hour.
Soften yeast in tepid	water and add 1 teaspoon sugar. Mix milk, margarine, sugar and salt. Add yeast mixture. Add eggs. Add flour to make	a soft dough. Let stand 10 minutes and then knead. Let rise until double. Shape into three sections and braid. Place in14-inch Dutch oven. Brush dough with melted margarine.	Place lid on oven and let rise for 20 minutes.	Place 12	coals on top and 6 coals on the bottom. Bake 45 minutes while rotating a quarter turn every 15 minutes.
In a large skillet, put a little olive oil and 1 garlic clove; cook until the garlic is golden brown. Set aside.
Cook vegetables in enough water to keep from sticking until tender. Add chicken broth and seasonings. Add Accent while cooking.
Combine sweet milk, sugar, margarine and eggs and beat well. Then mix in vanilla and salt. Add baking powder and flour. Bake in 300° oven for 1 hour and 10 minutes.
Blend margarine and flour with pastry blender into coarse meal consistency. Add pecans and press into 9 x 13-inch baking pan. Bake at 350° for 20 minutes, or until golden brown. Cool.
Mix all ingredients together, reserving 1/2 cup walnuts. Chill, then shape into ball. Roll ball in reserved walnuts. Refrigerate for at least a couple of hours before serving.
Mix all gud 'n bake at 375° fur about 45 minutes. Serve hot 'r cold wid whipped cream 'r hard sauce...to bout 8 folks.
Preheat oven to 350°. Melt 1/4 pound butter in skillet. Add mushrooms, salt and pepper. Cook, stirring often, until mushrooms turn very dark and absorb butter. Remove from heat and add 3/4 cup of bread crumbs and nutmeg. Divide mushroom stuffing into 8 portions and place in center of each piece of chicken. Fold chicken around stuffing and place seam side down in casserole pan. Melt remaining 4 tablespoons of butter and brush over chicken. Sprinkle with remaining 3/4 cup of bread crumbs. Pour cream over the chicken. Bake approximately 45 minutes.
Wash chicken. Coat in mixture of flour, salt, pepper and garlic salt. Brown in melted margarine. Add water. Cover. Simmer 40 minutes. Add carrots, peas and onion. (Add 1/2 cup water if liquid evaporates during cooking.) Cover. Simmer 30 minutes. Remove chicken. Stir evaporated milk into vegetables in skillet. Heat to serving. Pour over chicken.
Rinse chicken; pat dry. Set aside. Spray a large skillet with nonstick spray coating. Add mushrooms, basil and garlic. Cook over medium heat until onion is tender. Stir in chicken broth, wine, salt and pepper. Arrange chicken in. Bring to boiling; reduce heat. Cover and cook over low heat until chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm. Measure cooking liquid. Add water to equal 1 cup, if necessary. Pour in skillet. Combine cornstarch and 1 tablespoon water. Stir into cooking liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken. Makes 5 servings.
Sift flour and cornstarch, beat butter until creamy. Add sugar and beat; gradually add flour. Knead with hand, then pack in pan until it is 1/3-inch thick. Mark in squares; prick with fork. Bake about 30 minutes at 350° oven.
Boil, drain and mash squash. Saute in a little margarine onion and pepper. Add to squash. Add mayonnaise, egg, pimento, cheese and sugar. Pour into 1-quart casserole. Top with bread crumbs. Bake in 350° oven for 35 minutes. Serves 6.
Mix all ingredients together until pudding and Tang are dissolved. Refrigerate until time to serve. Yields 6 servings.
Melt margarine. Add flour and sugar. Add milk. Stir to blend. Place in a Pyrex dish. Spoon in fruit. Bake at 425° until brown. Crust will rise to the top.
Clean wings, separating at joints. Bring all ingredients (not chicken) to boil. Then add wings and simmer 40 minutes.
Line a 9-inch square pan with whole graham crackers. Prepare whipped topping. Mix with 1 cup of the milk as directed on package using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes. Reserve a few oranges for garnish; dice remaining oranges and fold into pudding mixture with nuts. Spoon 1/2 the mixture over crackers; add another layer of crackers, then remaining pudding mixture. Garnish with reserved orange sections. Chill 4 hours.
Make instant pudding in bowl by directions. Fold in Cool Whip and sour cream. Pour over and mix together wafers and bananas.
Cut bacon slices in halves. Wrap around a bunch of green beans (approximately 16 beans) and secure with toothpick. Make glaze with margarine, sugar, garlic powder, salt and pepper. Pour over beans. Bake, covered, for 45 minutes at 375°. Bake, uncovered, last few minutes to brown. Serves 6.
In greased 9 x 13-inch pan, layer in order given. Bake at 300° for 1 1/2 hours.
Add bottles of soda water to the apple juice concentrate. Keep this "champagne" in tightly capped (wine) bottles to insure retention of fizz. This is a good substitute for soft drinks.
Combine first 6 ingredients for the chili mix. Store unused portion in tight container in cool dry place. Yields 4 batches. Can store mix until ready to prepare.