HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Place a wire rack large enough to hold chicken in a baking dish or pan. (Dish may be lined with foil for easy cleaning.) Mix bread crumbs and seasonings on waxed paper. Pull skin	off chicken and cut off excess fat. Use fingertips to	coat chicken with yogurt. Press chicken in crumbs mixture, then turn to coat completely. Place on rack, leaving space between pieces. Bake 45	to 50 minutes until coating is lightly browned and juices run clear when meat is pierced with tip of a knife.
Bring last 7 ingredients to boil. Add vegetables. Cook 10 to 15 minutes. Pack in hot jars and tighten lids (will seal themselves). Recipe can be divided.
Place meat and bones in pot; cover with water (approximately 8 to 10 cups). Bring to a boil. Skim off fat from top of soup. Add chopped celery, onion and carrots. Smash tomatoes and add to pot. Add salt to taste. Add parsley. Cover. Boil on low temperature for 2 to 3 hours. Add noodles or rice. Cook for approximately 20 to 30 minutes longer.
In cup, combine dressing and mustard. In large bowl, combine lettuce, carrots and onions. Pour dressing mixture over lettuce mixture; toss to coat. Serve immediately. Makes 8 servings.
Cook hamburg with a little onion. Add taco mix and water; cook down a bit and add beans. Put 1 layer of Fritos or Doritos in a jelly roll pan and pour hot meat sauce over it. Sprinkle with cheese. Bake at 350° for 15 minutes. Take out and sprinkle with green pepper and chopped tomato.
Wash cranberries; cook with water until skins pop open, about 5 minutes. Strain. Bring juice to boiling point. Add sugar and cook about 2 minutes. Chill and serve.
Mix ingredients and pour over broken pretzels. Bake 45 minutes at 250°. Stir every 15 minutes.
Combine the powdered sugar and peanut butter until texture is of coarse meal. Put 3/4 of the mixture in a baked 9-inch pastry shell. Combine rest of ingredients in a saucepan and cook over medium heat until thick, stirring constantly.
Stir together flour, baking powder, salts, oregano, sugar and cheeses. Add enough milk to drained tomato liquid to make 2/3 cup. Blend liquid with eggs and oil. Stir liquid and chopped tomatoes into flour mixture until thoroughly moistened. Pour batter into greased loaf pan. Bake in preheated 350° oven for 75 to 80 minutes. If bread is brown before baking time is complete, cover with a foil tent. Cool 10 minutes in pan and turn onto wire rack and cool thoroughly.
Cream butter and sugar; add flour gradually, beating each time. Add vanilla and nuts and blend. Shape into crescents; place on ungreased cookie sheet and bake at 325° for 15 to 18 minutes.
Place chicken breasts in single layer in baking dish. Combine remaining ingredients and pour over chicken. Cover and refrigerate for 3 hours. Remove chicken from marinade and grill 20 minutes.
Line jelly roll pan with aluminum foil. Line with Club crackers. Preheat oven to 350°. Bring butter, margarine and brown sugar to a full, rolling boil for about 1 to 2 minutes. Immediately pour over Club crackers. Bake 8 to 10 minutes at 350° or until corners start to turn brown. Remove from pan. Place Hershey chocolate bars on top (spaced) and spread evenly over crackers. Sprinkle with nuts.
Press rolls in bottom of a 9 x 13-inch pan. Cook bacon or sausage. Drain. Sprinkle this over rolls. Sprinkle cheese over bacon. Combine the eggs, milk and pepper. Pour over the cheese. Bake at 425° for 15 minutes.
Bring water and salt to rapid boil. Add lasagne without breaking them. Stir and separate them and boil for 15 minutes. Drain and rinse to prevent sticking. In buttered baking dish, bake 45 minutes at 350°. Brown meat with onion. Pour off grease. Add tomato sauce, tomato paste and whole tomatoes along with oregano, minced garlic, salt and pepper. Simmer for 1 hour. Place 3 cooked noodles in bottom of low baking dish (buttered). Over this layer of noodles, spread sauce to cover, then spread Ricotta cheese, Parmesan cheese and Mozzarella cheese. Layer more noodles, more sauce and the 3 cheeses. When all ingredients have been layered, add tomato juice to liquify. Bake for 45 minutes at 350°. Serve hot!
Cut and wash cauliflower. Boil chicken in water with small amounts of allspice, nutmeg, cinnamon and a small piece of lemon. Wash or soak rice for about 10 minutes. Put olive oil, cumin, garlic salt and regular salt in bottom of casserole dish (season to taste). Put chicken in casserole dish, then cauliflower, then rice and pour broth from chicken over ingredients, adding water if needed to cover completely. Dot with butter and cook in oven on high for about 10 minutes, then lower heat to medium-high and cook until rice is tender.
Mix together first 4 ingredients. Add last 2 ingredients. Dip fish, chicken or onion rings into batter. Fry in a deep fryer.
Melt margarine in 2-quart baking dish. Mix flour, sugar and milk. Beat until well mixed, then pour over melted butter. Do not stir. Pour berries over mixture. Do not stir. Bake in a preheated 350° oven until crust rises to the top and browns.
Mix first 3 ingredients and roll out to fit a 9 x 12-inch pan. Leave enough to fold over top. Peel and slice enough apples to fill pan about half full. Sprinkle sugar over apples and fold dough over top of apples.
Combine corn, soup and melted margarine; mix well. Stir in cooked yellow rice. Pour into glass baking dish. Sprinkle with cheese. Preheat oven to 350°. Bake until cheese is brown.
Brown hamburger and onion; drain off fat. Add cornstarch and spices. Add tomato juice and water; simmer for 3 to 4 hours. Add shredded cabbage the last hour. The long simmering brings out the flavor. Yield: 6 servings.
Cook beef, onion and garlic in Dutch oven until brown (about 5 minutes). Drain fat and add remaining ingredients, except green beans. Bring to a boil. Reduce heat and simmer 15 minutes. Add green beans. Adjust seasonings. Better if made a day ahead.
Combine all ingredients and mix. Bake at 350° for 50 minutes or until done.
Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. In a large skillet, brown eggplant in hot oil. Drain on paper towel. Place 1 layer of eggplant in 10 x 6 x 2-inch baking dish. Sprinkle with half the Parmesan cheese.
In a saucepan, beat egg slightly. Stir in milk, sugar, margarine and salt. Cook	and stir over medium heat about 12 minutes or	until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly.	Spread	on cake. Frosts top of 1 (13 x 9-inch) cake or tops of 2 (8 or 9-inch) layers.
Prepare crust and let cool. Fill with the following: Beat butter until creamy. Add sugar. Beat until light and fluffy. Beat in chocolate, vanilla and peppermint. Beat in eggs, one at a time, 3 minutes each. Fold in whipped cream. Garnish with grated chocolate. Chill overnight or 4 hours minimum.
Mix soup, 1/2 cup cheese, pepper, and chicken. Place tortilla on 2 baking sheets. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges with water to seal. Fold over and press edges together. Bake at 400° for 8 minutes or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream.
Brown rice in oil . When rice starts to brown, stir in bell pepper, onion and garlic. Meanwhile in a bowl, put the chicken bouillon, Spanish rice seasoning, cumin seed, garlic powder and pepper. Put water and salt in microwave to boil. Put Ro-Tel and add all spices in boiling water; pour over rice. Bring to a boil. Reduce heat and cover. Simmer for 10 to 15 minutes.
Soak cucumbers in mild salt solution using 1/2 cup salt. Drain well. Boil the syrup made with remaining ingredients for 5 minutes. Can while hot in sterilized jars.
Spread chopped pecans on aluminum foil or on the countertop in about a 12-inch square. Put softened cream cheese into large mixing bowl and add all other ingredients. Mix all together with hands and shape into a ball. Roll ball in chopped pecans until it is all covered. Drop in a pretty bowl and chill for 1 hour. Serve with chips or crackers.
Combine yeast and warm water and stir until yeast is dissolved. Add salt and sugar and stir until dissolved. Add rest of ingredients at once. Mix well (use hands if necessary). Let rise until doubled. Punch down and form into any type roll desired. Place in greased pans. Let rise until doubled. Bake at 350° for 18 to 20 minutes or until golden brown.
Mix and put into jar. Use 3 to 4 teaspoons with 1 cup of hot water.
Crush crackers and grate the cheese and mix together and set aside. Grease a casserole dish with oleo or butter. Put a layer of crackers and cheese in the bottom of the dish. Put half this mixture for the teaspoon. Drain the asparagus and liquids together. Place the asparagus over the layers of crackers and cheese. Spread the cream of mushroom soup mixture over the layers of asparagus. Add the rest of the crackers and cheese mixture. Dot with butter. Bake at 350° until brown.
Mix potatoes, milk, 1/3 c. butter, sugar, eggs and vanilla. Pour into 2 quart casserole. Mix coconut, brown sugar, 1/3 c. melted butter and pecans; sprinkle over sweet potatoes. Bake at 375 degrees for 25 minutes.
Mix squash, onion, sour cream and mushroom soup together. Melt margarine and pour over dressing; mix together. Put 1/2 of the dressing into a casserole dish and add the squash mixture. Put the other 1/2 of dressing on top of squash mixture. Bake in 350° oven for one hour or until golden.
Cream lard and sugars together. Add eggs and vanilla. Stir in soda and water. Add remaining ingredients. Mix well. Roll into balls, flatten with glass dipped in sugar. Bake on ungreased cookie sheet at 350 degrees for 10 minutes.
Take 1 cup pineapple juice (you can add a little orange juice if you do not have a full cup of pineapple juice). Add Tang and instant pudding. Mix well and add to fruit. Chill and serve.
Microwave the ground beef until no longer pink. Drain off fat. Add spaghetti sauce, water and the salt. In a 9 x 13-inch glass baking dish, layer 1/3 of the sauce, 1/2 of uncooked noodles, 1 cup cottage cheese and 1/2 of the Mozzarella cheese. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Cover tightly and microwave on High for 10 minutes. Rotate dish. Microwave on 70% powder for 20 minutes or until noodles are tender. Let stand, covered, for 10 minutes. Additional cheese may be sprinkled on top after baking, if desired.
Beat the butter or margarine until fluffy. Add sugar, flour and vanilla; beat until blended. Add chopped nuts. Fold potato chips into batter. Sprinkle with powdered sugar while cookies are still warm. Bake at 375° for 12 to 15 minutes until lightly brown.
Rub tomato slices with salt and allow to stand covered overnight in refrigerator. Squeeze tomato slices between layers of cheesecloth to remove excess moisture. Set aside. In a large sauce pan, combine vinegar, sugar, cloves and cinnamon. Bring to a boil. Remove from heat. Add reserved tomatoes, stir well. Add the remaining ingredients and mix thoroughly. This will keep well, covered and refrigerated, for several weeks.
In saucepan bring 1 cup of water and prunes to boil; reduce heat and simmer 2 minutes. Drain and mash prunes. Add cinnamon, orange peel, lemon juice, sugar and butter; mix well.
Cut asparagus diagonally in 1/4 to 1/2-inch slices. Heat oil in heavy skillet. Add asparagus and sprinkle with salt. Cover pan and cook 3 minutes, or until fork-tender. Serve topped with slivered almonds (optional).
Mix milk, flour, sugar and 1 teaspoon of melted butter, then add peaches to mixture. Pour into greased glass baking pan. Slice 1 stick butter over top of mixture. Bake at 350° for 40 minutes or until golden brown.
Dissolve jello and sugar in hot water. Mix and add other ingredients. Place in refrigerator to set.
Brown hamburger, drain and put Ro-Tel and cheese together until melted with hamburger. Pour in bowl or small crock-pot. Eat with your favorite tortilla chips.
Boil chicken until tender, cool and chop. Make a sauce with soups, onions, peppers, celery and 3/4 of cheese. Mix chopped chicken into sauce. Place strips of tortillas into baking dish, cover with 1/2 of sause. Add another layer of tortilla strips and the rest of the sauce. Top with the rest of the cheese. Bake for 30 mins. at 350 degrees.
Mix everything together and bake at 350° for 1 1/2 hours or until done.
Melt butter in saucepan. Add onions and cook 3 minutes or until yellow. Add broth, salt, and pepper. Cook slowly 20 minutes or until onions are tender. Do not cover. Serve with croutons and grated parmesan cheese, if desired.
Cook pudding with 2 cups of milk. Mix cake right from the box into pudding. Spread in a 13 x 9 x 2-inch pan. Spread on top the butterscotch morsels. Sprinkle nuts on top. Bake at 350° for 35 to 40 minutes. Serve with Cool Whip.
Melt together margarine, chocolate chips and peanut butter. Drizzle over and stir into the Rice Chex. Dump powdered sugar into paper bag. Pour cereal mix into paper bag and shake well.
Assemble in order given and stir until dry ingredients are moist. Pour into bread pan and bake at 350° for 1 hour. Makes 1 loaf.
Preheat oven to 450°. Combine Quick Mix and liquid. Blend. Let stand 2 or 3 minutes. On lightly floured board, knead 10 to 15 times. Pat out about 1/2 inch thick. Cut with a floured cutter. Bake 10 to 12 minutes on unbuttered pan. Makes 12 large biscuits.
Brown outside of chicken in garlic oil (do not cook). Set aside in casserole dish. In same frying pan as chicken and oil, stir-fry onion, carrots, celery and garlic until onion are clear in color. Pour over chicken and bake at 350° for 1 hour or until chicken is tender and vegetables are a little crunchy. Serve over rice.
Sift together flour, soda, salt, ginger and cinnamon. Mix together ingredients and chill for 2 hours or overnight. Shape into balls and dip the tops in sugar. Do not press down. Bake until tops crack but not dry. Bake at 350°.
Mix by hand cake mix, butter and 1 egg. Pat in greased, buttered pan. Mix, using mixer, powdered sugar, 3 eggs and cream cheese. Pour over mixture in pan. Bake 40 to 50 minutes at 325°.
In large pot, brown meat with onion. Cook until onion is tender. Drain. Add salt and pepper to taste. Stir in remaining ingredients, bring to a boil and reduce heat. Cover and simmer 15 minutes or until noodles are tender. If zucchini is available, I add a cup of chopped zucchini.
Place beer, butter, sugar and salt into baking pan. Add flour. Sprinkle yeast into center of flour. Close lid. Select "dough" bread setting.
In large bowl, sift together flour, sugar, baking powder, baking soda and salt. Beat eggs with buttermilk and melted butter. Combine dry and wet ingredients; do not overmix. Heat butter in skillet over medium heat. Spoon 1/3 cup of batter into skillet. Cook 2 to 3 minutes on each side. Serve with whipped cream and syrup.
Take I-20 east to I-75/I-85 Atlanta interchange. Exit International Blvd. Turn right into Steak and Ale and enjoy.
On wax paper, mix potato flakes, seasonings and cheese. In pie plate, mix egg with 1 teaspoon water. Dip chicken in egg mixture, then roll in potato flake mixture.
Grease a 10 x 5 x 3-inch loaf pan and line with 3 layers of waxed paper. Set oven at 325°. Into bowl, sift flour, baking powder and salt. Stir in chocolate, walnuts and fruits. In another bowl, beat eggs well. Gradually beat in sugar. Fold in flour mixture. Pour into pans. Bake 1 1/2 hours in preheated oven.
In a saucepan dissolve gelatine in 3 tablespoons water. Add cream of mushroom soup and cream cheese, let melt slowly over low heat, stirring until smooth. Remove from heat and add remaining ingredients. Pour into ring mold. Chill overnight or until set. Serve with crackers or celery as a dip, or as a main dish.
Put all ingredients into bowl and beat until smooth. Put in a 9 x 13-inch greased pan. Bake at 350° for 40 minutes.
Grease a 3 1/2-quart crock-pot. Combine soup (undiluted), mushrooms and juice, onion soup mix and rice in pot. Lay chicken breasts on top of mixture. Cover and cook on low setting for 7 to 9 hours. Serves 4 to 6.
My mother was a very busy woman, as there were 10 children to feed each day. She baked 25 pounds of flour into bread every other day. If her batch of bread wasn't baked when we dashed home for lunch, she would make fried bread for us. She would take a chunk of raised dough, slice it and pull it flat and fry it in deep olive oil. When it was brown and crisp, she put it on a platter and sprinkled with sugar. It didn't last long!!
Mix all together and roll into finger shapes. Bake at 350° until they begin to brown slightly. Roll in powdered sugar. These keep well stored in covered container.
Grease pan and add fish. Spread soup and shrimp on top. Bake in 375° oven for 20 minutes. Combine butter, seasonings, grated onion and crackers. Sprinkle over fish and bake 10 minutes more.
Mix cornstarch, sugar, water and salt. Cook in small saucepan until clear. Cool slightly. Beat egg whites until frothy. Continue beating while pouring in cooked mixture. Continue beating 5 minutes.
Combine soup and tomatoes in a saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. Sprinkle each serving with chips and cheese.
Cook for 12 minutes and stir after 5 minutes. Cook until 12 minutes are up and stir again. Then add nuts and cook 12 more minutes or until it starts to brown. Stir after 3 minutes are up and check every 3 minutes after. When done, add butter and soda. Pour onto 4 aluminum sheets.
Mix all ingredients together and pour in paper cups in muffin tins. Bake at 400° for 15 minutes or until done.
Blend ingredients. This fruit medley can be frozen in a mold or served traditionally on a bed of greens.
Grind bacon, celery, garlic and onions. Mix well with garfish, pepper, salt and potatoes. Add 2 eggs; mix real good. Make 2-inch balls and pat into patties or leave as a ball. Use flour to roll them in and fry in hot oil. Makes 65 or 75 depending on size.
Cream butter with mixer. Stir in pecans. Add remaining ingredients. Mix with hands and roll into balls. Bake at 350° for about 30 minutes or until lightly browned. Roll in powdered sugar while warm.
Arrange potatoes in baking dish. Sprinkle with salt. Mix brown sugar, cornstarch and salt. Blend in orange juice. Add raisins. Stir while bringing to a boil. Add remaining ingredients. Pour over potatoes. Bake in a 350° oven for 20 to 30 minutes.
Remove stems from mushrooms; wash caps and drain. Microwave caps until tender and drain all water. Saute chopped onions and mushroom stems in butter until tender; drain and mix with melted cheeses. Add sour cream and prepared bacon; salt and pepper to taste. Stuff in caps and eat immediately.
Mix well and keep in airtight container. Sometimes I throw in a handful of red hots (cinnamon hearts) for color. To serve, add a heaping spoonful of mixture to boiling water in a mug and stir.
Brown ground beef. Add sauce mix, sauce, sugar, butter and 2 cups water. Simmer 20 minutes. Cook manicotti noodles 10 to 15 minutes only. Add oil to water while cooking. Drain and rinse in cold water. Stuff with mixture of cheeses, eggs, parsley, salt and pepper. Layer in casserole. Pour sauce over top and sprinkle with Parmesan cheese. Cook at 350° for 20 minutes.
Brown pie crust. Put in hamburger meat mixed with taco seasoning. Sprinkle cheese on top. Bake at 350° for 10 to 15 minutes.
Trim fat from steak and cut into serving size pieces. Combine egg and milk and beat well. Combine breadcrumbs, salt, pepper and Accent. Dip steak in egg mixture; dredge in breadcrumbs and brown in bacon drippings. Place steak in lightly greased 2-quart baking dish. Add water and sprinkle with oregano and cheese. Then add onions; sprinkle with remaining salt and paprika. Cover tightly and bake at 325° for 1 hour and 15 minutes or until done.
Melt margarine and sugar in double boiler or on low heat. Add eggs and beat well. Add flour, baking powder, salt and vanilla. Beat until smooth. Stir in pecans. Pour into greased and floured 9 x 13-inch pan. Bake 25 to 30 minutes at 350°. Let cool and sprinkle with powdered sugar. Cut in small squares.
Coat broccoli, mushrooms, cauliflower, ripe olives, carrots, celery, etc. Let marinate at least 1 day.
Mix egg, milk and oil in one bowl. Mix flour, soda and baking powder, then add to egg mixture until moist. Fold in blueberries. Pour	into greased muffin (or use Pam). Bake at 375° until brown.
Marinate (use enough marinade to cover) meat (chicken, pork chops or steak) 30 minutes to overnight. Grill on barbecue until done.
Cream together the oleo or butter and sugar. Add eggs one at a time. Beat thoroughly; mix in pumpkin and water. Combine in separate bowl the flour, baking powder, soda and salt. Mix well; stir dry ingredients into pumpkin a little at a time, stirring until batter is well blended. Stir in cherries and walnuts. Grease and flour 2 loaf pans. Pour in batter. Bake at 350° for 70 minutes or until toothpick comes out clean. Cool 15 minutes before removing from pan.
Mix together 3 cups flour, sugar, salt and yeast. Blend in 1/2 cup butter or margarine. Add 2 cups very warm water and stir. Add 1 cup flour and stir, then add egg. Mix in rest of flour and knead for 5 to 10 minutes. Place in greased bowl and cover with a light towel and let rise for approximately 1 1/2 hours. Turn out on floured board and punch down. Let rest for 15 minutes. While waiting, melt 1/2 cup butter and pour into two 9 x 13-inch pans. Divide dough in half and roll out until 1/2-inch thick. Cut in circles of about 3 inches. Dip in butter and fold in half in pan. Let rise for about 1 1/2 hours. Bake in preheated oven at 375° for approximately 20 minutes or until lightly brown on top.
Cook chicken, celery and onion until tender. Spray large, oblong baking dish with Pam. Put drained spaghetti in dish. Top with chicken, celery and onion. Combine soups in bowl and whisk until blended. (May need to add a bit of milk.) Pour over spaghetti and chicken. Layer cheese over top and bake at 350° for 30 minutes.
In large bowl, combine chicken, apples, cooked pasta, pineapple, grape, celery and onions.
Mix cake mix, Seven-Up, pudding mix, Crisco oil and eggs. Beat for 2 minutes on medium speed with mixer. Bake in 3 layer pan or 9 x 13 x 2-inch pan at 350° until golden brown. Cool and frost.
Cream butter. Add sugar. Cream together. Add eggs one at a time. Alternate flour and buttermilk, beginning and ending with flour. Add vanilla. Pour into 4 greased and wax paper-lined layer pans. Makes four thick layers. Bake at 350° for 15 minutes.
Cut onions into wedges. Mix remaining ingredients and pour over onions. Put on thick foil or double layer foil. Fold foil to seal packet tightly. Grill, covered over medium hot heat for 20 minutes or until onions are tender, turning once.
Melt butter in 2-quart saucepan over medium heat. Stir in curry powder. Add water and broth cubes and bring to a boil. Add rice, coconut milk and raisins. Stir to blend. Return to boil and then reduce heat. Cover and simmer until rice is tender and liquid is absorbed. Put into a serving dish and garnish with fried onions.
Preheat oven to 325°. Mix together and spread in a 9 x 13-inch pan the cake mix, 1 stick margarine and egg. Press in pan. Bake for only 15 minutes. Take out of oven and sprinkle with marshmallows. Return to oven and melt (not brown). Take out.
Mix all ingredients and pour into heavy frying pan. Bake at 350° for about 35 to 40 minutes. It turns out good and brown.
Bring to boil; simmer about 5 hours. Can be served with sour cream or grated cheese on top. Ham hock works well instead of ham.
Thaw fish (sole, haddock, halibut or cod). Separate and arrange in buttered 9-inch dish. Dash with pepper. Dot with margarine. Spread soup over fillets and sprinkle with cheese and paprika. Bake for 25 minutes at 400°.