HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Place chicken in baking pan and sprinkle generously with salt, pepper and other desired seasoning. Add ginger and spread marmalade over chicken and pour apple and orange juices into pan. Bake 20 minutes. Remove from oven. Add apricots and currants to chicken. Sprinkle brown sugar and return to oven. Baste often until chicken is brown and shiny, approximately 45 minutes.
Put flours, sugar, baking powder, soda, cinnamon, and salt into a large bowl, stir to mix well and set aside. Whisk together the buttermilk, egg and oil, stir into the flour mixture to form a smooth batter. Place the griddle over a medium high heat until the griddle feels hot when you place your hand above it. Lightly grease the griddle. For each pancake pour 1/4 cup of batter onto the griddle and cook for 3-5 minutes until bubbles appear on the surface and undersides are brown. Adjust the heat if pancakes brown too fast. Turn over and cook a further 1-2 minutes to brown the second side. Makes 8 pancakes.
Mix boiling water and salt. Pour over oatmeal; let stand for 20 minutes. Cream butter, sugar, eggs and vanilla. Add oatmeal. Sift together flour, soda and cinnamon. Add nuts; mix altogether.
In a 2 quart saucepan cook onions in margarine until tender. Add milk and cream cheese. Stir over medium heat until cream cheese is melted. Add the remaining ingredients and heat thoroughly, stirring occasionally. Makes 5 one cup servings.
Mix all ingredients. Cover bowl. Let stand in refrigerator for a few hours. Form into balls and brown in cooking oil. Do not overcrowd. The secret of the fluffy texture is in waiting.
Beat eggs and milk with a fork in a shallow pan. Spread cornflake crumbs on waxed paper. Heat oil in a large frying pan. Dip bread in egg, then in crumbs and fry until browned and crisp on both sides. Keep warm while frying all pieces. Add oil to the pan as necessary. Serve with syrup. Serves 4 to 6.
Bring to boil. Remove from heat. Cool. Add 4 tablespoons strawberries. Mix and put in crust, then glaze with berries. Gently add Cool Whip on top.
Soften gelatine in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple, including juice. Chill until firm. Fold whipped topping mix into gelatine mixture.
Mix all ingredients (by hand) and pour into pie shells. Bake at 425° for 15 minutes or bake at 350° for 35 to 40 minutes (until knife comes out clean when inserted into center).
Prepare according to package. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes.
Heat up pan. Put oil in pan. Put tortillas inside. Panfry each side for 5 seconds. After the tortillas are fried, get a separate pan. Add 2 tablespoons of oil. Add diced chiles and 1 can cream of chicken soup. Mix well. Cook until boiling. Dip each tortilla in chile and put on tray. Make one layer. Then sprinkle onion and cheese on top. Then add chile onto it. Continue as many layers as desired.
Mix jello and cream cheese thoroughly. Gradually add boiling water, stirring constantly, until well mixed with no lumps. Add other ingredients. Pour into 13 1/2 x 8 3/4 x 1 1/2-inch Pyrex dish. Chill until firm. Serve on crisp lettuce with dollop of mayonnaise. Serves 10 to 12.
Mix all dry ingredients. In separate bowl, mix all other ingredients, then combine all ingredients into one large bowl and mix thoroughly. Pour into a well-greased tube pan. Bake at 350° for 50 minutes, or you may use a 13 x 9-inch pan and bake for 35 minutes.
Preheat the oven to 425°. Remove the skins from the potatoes in large strips with a sharp knife or a vegetable peeler, including some potato with each sliced skin. Soak the skins in ice water for 15 minutes. Remove; pat very dry. Spread the pieces of skins out on a large baking sheet. Spray them with a fine mist of olive oil; toss and spray again. Bake the skins for 10 minutes; lightly spray both sides again. Bake for another 5 minutes, then sprinkle with the herbs. Return the skins to the oven; bake 5 minutes longer. The skins are done when lightly browned and crisp. Salt and pepper; serve immediately with malt vinegar or lemon wedges on the side. Serves 4.
Boil macaroni until done. Drain water off. Mix with stick oleo until melted. Pour macaroni in baking dish. Mix beaten eggs, milk and cheese. Pour on top and bake at 350° for 30 to 45 minutes. Sprinkle paprika on top.
Saut onions, celery and green onions in butter until clear. Add garlic and cook a few minutes more. Stir in flour until deep brown color is made. Add tomatoes and simmer for 20 minutes. Add seasoning and cook slowly for 25 minutes more (low heat). Add seafood or chicken and cook until done.
Grease a Bundt pan. Sprinkle half of pecans, dry pudding and rolls. Repeat; melt margarine and mix in brown sugar and cinnamon. Pour over rolls. Cover with towel and let rise overnight. Next morning, bake at 350° for 30 minutes. Invert immediately on plate.
Cream sugar, margarine and flour. Add eggs (one at a time). Add milk and vanilla. Bake at 350° for 45 minutes. Makes 2 pies.
Combine all ingredients and beat well. Drop by teaspoonfuls into deep, hot fat (390°). Fry until golden brown. Serve hot.
Preheat oven to 350°. Mix pecans, corn syrup and margarine in ungreased pan (9 x 1 1/2-inches). Spread to cover the bottom of the pan. Mix remaining ingredients; beat 30 seconds. Spread over pecan mixture. Bake until golden brown, about 30 minutes.
Peel eggplant and slice 1/2-inch thick. Spread slices (both sides) with mayo. Dredge in mixture of crumbs and cheese on both sides. Bake in a single layer in an ungreased pan at 425° for 15 to 20 minutes until brown. Serve as is, or with your favorite sauce. (Turn with spatula at halfway mark if desired.)
Combine crisco and sugar. Blend in egg and vanilla, add the other ingredients, stir well. Then add chips. Put on ungreased cookie sheet. Bake 375 degrees for 10 to 12 minutes.
Mix and pour into a 9 x 9-inch baking dish. Bake at 400° for about 25 to 30 minutes or until springs back at touch.
Combine ingredients gently. Season with salt and pepper. Pour into greased, 2-quart casserole. Heat in oven until mixture bubbles. Then cover immediately with biscuit dough. Bake at once in 450° oven for 20 minutes.
Mix ingredients for 2 minutes with electric mixer. Pour into Bundt pan and bake at 325° for 1 hour. Cool in pan 2 minutes. Pour glaze over cake.
Dissolve yeast in 1/4 cup warm water. Pour 3/4 cup boiling water over butter and sugar. Add well beaten egg and stir until butter is melted. Let stand until lukewarm, then add yeast mixture.
Dissolve yeast in warm water in large bowl. Stir in all ingredients except 3 cups flour. Beat until smooth. Mix enough remaining flour to make dough easy to handle. Turn onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a greased bowl. Turn greased side up. Cover tightly and refrigerate at least 8 hours. No longer than 5 days. Punch down dough and divide into equal parts for whatever you are making.
In medium heat, stir-fry garlic until brown in oil. Set aside. Add chicken and broth. While waiting for broth to boil, soak noodles for 2 minutes and cut in half. Add the noodles and the spices until cooked. Add celery and simmer for 2 minutes.
Preheat oven to 350°. In a bowl, combine flour, 1/2 teaspoon cinnamon and baking powder; set aside. Using electric mixer at medium speed in medium size bowl, combine 3 tablespoons of sugar, margarine and egg. Beat until creamy. Alternate flour mixture and milk until combined. Stir in walnuts. Drop onto nonstick baking sheet into 12 equal mounds, about 2 inches apart. Brush with melted butter. Combine remaining 1 tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle over puffs. Bake until puffed and golden, 12 to 15 minutes. Cool on wire rack. Serves 12. Contains 112 calories, 5 gm fat and 91 mg sodium.
Mix together hot pepper, bell pepper (seeds too), sugar and white vinegar. Bring to slow boil and boil for 10 minutes. Add food coloring and Certo. Boil for 5 additional minutes. Strain mixture to remove seeds. Pour into hot jars and seal.
Wash spinach in cold water and remove stem ends. Slice mushrooms and eggs. Chop green onions, including tops. Crumble bacon into small pieces. Toss together and cover with Parmesan cheese. Before serving, add Italian dressing for light coating. Serve chilled.
Mix Veg-All, soup, mayo and onion together. Pour into a casserole dish and top with crushed Ritz cracker and melted butter. Cook until brown.
Preheat oven to 350°. Dip chicken into milk, then coat with flour. Heat 2 tablespoons oil in large skillet; cook chicken in oil over medium heat until browned on both sides. Arrange chicken in 13 x 9 x 2-inch baking pan. Add remaining oil to skillet; cook and stir onions until tender. Stir in soy sauce, teriyaki sauce and water; heat to boiling. Pour over chicken. Cover tightly; bake at 350° until fork-tender, about 45 minutes. Serve with rice.
Place chicken halves between sheet of wax paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon of oil and margarine in skillet. Cook chicken over high heat for 4 minutes on each side. Do not overcook. Add chives, lime juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Add remaining margarine and oil. Pour sauce over chicken. Serve.
Combine all ingredients; pour in baking dish. Bake at 350° for 45 minutes to 1 hour.
Put cabbage, onion and pepper in large bowl. Heat the oil, vinegar and sugar. Pour over vegetables and chill. Will keep 2 weeks in refrigerator. (I used red bell pepper for color.)
Mix fruit juices (2 cups) with pudding. Cook until thickened. Cool.
Broil ribs until brown on all sides. Salt and pepper to taste. Combine all other ingredients and place in Dutch oven. Push ribs into mixture. Cover and bake at 350° for 2 hours. Make sure that all liquid does not dry up. Add more broth if necessary. Serves 6 to 8.
In skillet, saute meat and onions. Add salt and pepper. Brown. Put Pam in large casserole dish. Lay cabbage, then meat and pour tomatoes evenly over ingredients. Spread rice over this and add water evenly over all. Cover and bake 1 1/2 hours at 325°. Can use 1/2 head cabbage, if desired.
Combine the shrimp, cheese, tomatoes, spinach, scallions, garlic and oregano in a medium-sized bowl and stir to mix well. Set aside.
Mix diced dates, soda and boiling water together. Cream together sugar, Crisco, eggs and vanilla. Add date mixture. Add flour and nuts. Bake at 350° until done.
Melt chocolate squares in melted oleo and set aside. Then mix eggs, sugar, flour and vanilla. Add chocolate mixture to this. Drop by teaspoons on regular waffle iron. Bake about 1 minute on medium heat. Frost with chocolate icing. Makes about 24 cookies.
In a bowl, combine meat, onion, BBQ sauce, salt and pepper. Mix well. Form into 4 patties. Press 1/4 of cheese into center of each patty. Pull sides of patty up and over cheese, enclosing cheese completely. Gently reform into 1/2 inch thick patties. Cook over medium heat 10 to 12 minutes, turning once. Serves 4.
Boil chicken; remove bone and cut into bite size pieces. Butter a 9 x 13-inch dish. Sprinkle crushed chips over bottom. Add all other ingredients in order listed ending with sliced cheese on top. Bake at 325°. Cover and bake 20 minutes, then uncover and cook 20 minutes. (Cooking time 40 minutes.)
Beat egg white until	peaks form. Gradually mix in brown sugar, vanilla extract and cinnamon. Dip pecan halves individually into mixture and place on a greased cookie sheet. Bake 30 minutes at	250°. Turn oven off	and let sit for 30 minutes with oven door closed.
Preheat oven to 450°. Beat together all ingredients. Drop in muffin tins. Bake 12 to 15 minutes at 450°. Makes 12 biscuits.
Heat oven to 350°. In 3-quart saucepan, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together Ricotta, half the Mozzarella cheese, Parmesan cheese, eggs, salt and pepper. Pour 1 cup of sauce on bottom of 13 x 9 baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread half of the cheese filling over sauce. Repeat layers of lasagna, sauce and filling. Top with a layer of lasagna and remaining sauce. Sprinkle with remaining Mozzarella cheese. Cover with foil and bake 45 minutes. Remove foil and bake 15 more minutes. Let stand 10 minutes before cutting.
Pour apple pie filling onto ungreased baking dish. Mix brown sugar, butter and rolled oats. Sprinkle over pie filling. Bake at 375° for 35 minutes.
You will need 8 (3 ounce) cold drink cups and 8 wooden sticks.
Bake potatoes the night before and cool in refrigerator. Peel, if desired. Dice potatoes. Mix seasonings, garlic, paprika and potatoes. Shake well in a plastic bag. Put potatoes and onion in hot oil and fry until brown and crispy.
Boil half cup of milk with the half & half milk. Add sugar to boiling milk. Add custard powder to the milk. Cook mixture on low heat until custard forms. Let the custard cool down.
Pour boiling water over cornmeal. Add shortening and then milk. Add eggs; beat until smooth. Bake in small shallow pan at 350° for 1 hour.
Combine all ingredients in a large bowl. Blend with an electric mixer at low speed until ingredients are blended. Turn mixer up to medium and continue mixing until smooth, scraping the sides of the bowl. Pour into three greased and floured 9-inch round pans. Bake 35 minutes in a preheated 350° oven. Ice with Cream Cheese Icing.
Beat eggs, add salt, milk and water and beat. Beat in flour gradually so there will be no lumps. Use an 11 x 7 x 1 1/2-inch pan, grease pan with 1 rounded tablespoon of Crisco. (Heat pan first.) Bake at 450° for 1/2 hour or until browned and puffed up. Serve with beef, chicken, turkey or pork and gravy. You can also use pancake syrup on it, if you prefer.
Mix the cake mix, margarine and 1 egg and put in pan. Mix the remaining ingredients well and spread over cake mixture. Bake at 325° for 45 minutes.
You can use cucumbers, bell peppers or sweet banana peppers. Sweet banana is real good or you can mix them. Wash and slice them. Fill a gallon jug full. Shake them down. Put pickling salt, pickling spices and alum tied up in a cloth. Put in jug and fill with vinegar and seal. Count 6 weeks and write the date on lid. When ready, drain off vinegar and fill with water and drain off twice. Pour out in pan and add sugar and let stand 3 or 4 hours. Then fill jars with the pickles; cover with syrup and seal.
Bring to a boil, water, margarine and oil. Pour over dry ingredients and beat until creamy. Add milk, soda and eggs; beat again. Pour into a greased and floured cookie sheet (approximately 17 1/2 x 11 1/2-inch). Bake at 400° for 16 to 18 minutes. Ice with Chocolate Icing.
Mix all together. Pour into muffin cups. Bake at 425° for 15 minutes.
Combine pineapple juice, orange sherbet and ice cream in large mixing bowl; beat until well blended. Pour into punch bowl; gently stir in ginger ale. Serves 20 to 25.
Combine vegetables. Mix salad oil, sugar, vinegar, salt, water and pepper and pour mixture over vegetables. Mix well and marinate for 24 hours.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until well blended. Stir in chocolate chips and pecan pieces. Drop by rounded tablespoonfuls of dough 3-inches apart onto greased baking sheet. Bake one baking sheet at a time at 375° for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Dip chicken in egg, then flour. In 12-inch skillet, brown chicken in butter. Add soup mix with water; place lemons on chicken. Bring to boil. Simmer, covered, 10 minutes or until chicken is done.
Preheat the oven to 400°. Place chicken in a lightly greased pan. Place garlic in chicken cavity. Sprinkle cavity and outside of chicken evenly with salt and pepper. Pour chicken broth over chicken. Bake, uncovered, at 400° until meat thermometer registers 180° (about 55 to 60 minutes), basting often with broth. Remove chicken to a serving plate, reserving drippings. Remove garlic from chicken and mash. Pour drippings through a wire mesh strainer into a 2-cup liquid measure cup. Add enough water to measure 2 cups. Pour into a medium saucepan. Whisk in mashed garlic and gravy mix. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly, 10 minutes or until thickened. Serve over chicken. Makes 4 to 6 servings.
Mix 2 eggs, 1 stick of butter and cake mix together. Spread into 13 x 9-inch greased pan. Mix 2 eggs, 1 stick butter, cream cheese and powdered sugar together. Spread on top of first layer. Cook mixture for 1 hour at 350° or until middle sinks. Let cool. Cut into squares and store in refrigerator. May add pecans, if desired.
Wash the pumpkin thoroughly. Clean out the seeds. Cut into slices. Lightly oil a large baking pan, arrange pumpkin slices on the pan, smear oil on each slice of pumpkin, salt it and bake for 1 hour 30 minutes at 350°F.
Prepare cake according to package directions, using a greased 13 X 9 X 2 inch baking pan. Bake at 350 degrees for 30 to 35 minutes. Dissolve gelatin in boiling water. Cool cake and poke holes in it with a meat fork. Gradually pour gelatin over cake. Cool for 15 minutes then cover and refrigerate for 30 minutes. In a mixing bowl beat cream cheese until light. Fold in whipped topping and carefully spread over cake. Top with the pie filling and refrigerate for at least 2 hours before serving. You may add chopped pecans on top.
Bring zucchini to simmer stage. Cook for 15 minutes alone, stirring frequently. Add sugar, lemon juice and pineapple and boil for 10 more minutes. Add jello and cook until all jello is dissolved. Pour in sterilized jars and seal.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour and both sugars; beat until well blended. Blend in melted butter, then stir in chips and nuts. Pour into pie shell. Bake for 1 hour. Makes 1 pie.
Cook Uncle Ben's Instant Rice as directed but add the curry to the water. When you turn off the heat and add the rice (as directed on the box), stir in the golden raisins at the same time. Let sit for 5 minutes. Add sliced almonds as you serve.
Preheat oven to 350°. Place all ingredients in large bowl and mix well. Roll into medium-size balls. Place oil in large pan and place meatballs in single layer. Bake for 20 to 25 minutes, browning on each side. Serve with your favorite sauce and pasta. Makes 12 to 14 meatballs.
Brown ground beef; pour off fat. Stir in taco seasoning, can of tomatoes, kidney beans and water. Simmer for 10 minutes, stirring constantly. For each serving, place generous handful of taco flavored corn chips on a plate or bowl. Top with hot chili mixture. Garnish with shredded lettuce, grated cheese, chopped tomatoes, etc. Serves 4 to 6.
Combine in medium saucepan over low to medium heat, stirring constantly, sugar, flour, milk and egg yolks. Cook until thick about 15 to 20 minutes. Add vanilla and cool in mixing bowl. Beat egg whites and cream of tartar. Add sugar slowly until thick, bold peaks form. Layer banana slices over vanilla wafers, then pudding mixture and end with meringue. Brown in oven.
Preheat oven to 350°. Shake flour in a 14 x 20-inch Reynold's oven bag. Place in a 13 x 9 x 2-inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Sprinkle chicken with seasoned salt and pepper. Place in a bag.
In saucepan, mix vinegar and ketchup, water, onion, garlic, salt, pepper, Worcestershire, hot pepper sauce and brown sugar. Simmer, uncovered, for 20 minutes, stirring occasionally. Pour over pork chops in a deep bowl; cool. Let stand in refrigerator for several hours or overnight. When ready to cook, arrange chops in shallow baking dish or roasting pan. Add the sauce. Bake, uncovered, in preheated moderate oven (350°) for 1 1/2 hours or until chops are tender, basting occasionally with the sauce. Makes 4 generous servings.
In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5 - 8 minutes or until the liquid is absorbed. Yield: 6 servings.
Season chicken with paprika and pepper. Combine lemon juice and honey; set aside 2 tablespoons. Broil chicken 4 to 5 inches from heat for 15 minutes, basting occasionally with lemon-honey mixture. Turn pieces over, baste and broil 15 minutes longer, or until tender. Combine sesame seed and reserved lemon-honey mixture. Spoon over chicken. Serve. May be cooked on charcoal grill. Makes 4 servings.
Put first 4 ingredients into a heavy saucepan and boil 1 minute. Stir in peanut butter until melted. Pour over dry ingredients, then mix together. Drop by spoonfuls onto wax paper before mixture cools.
Melt chips on low heat. When melted, stir in peanut butter, nuts and raisins. Drop by teaspoonfuls on a greased cookie sheet. Refrigerate until firm.
Pour pie filling into 9 x 12-inch pan. Sprinkle with cinnamon and brown sugar. Pour cake mix on top. Melt butter and pour over all. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Spray a 9 x 11-inch baking dish with Pam. Layer crushed pineapple in juice, then apple pie filling. Sprinkle with cinnamon and sugar. Add dry cake mix to cover apple mixture. Top with melted margarine. Bake 1 hour.
Mix jello and	water.	Cool and add remaining ingredients and pour into jello mold and chill.
Cream the cream cheese with juices, then add the rest. Fold cream in last. Should set for 24 hours.
Cream butter, cream cheese, pineapple, pepper, onion and salt. Mix well. Refrigerate 2 hours or until firm. Makes 2 balls. For dip, thin out with pineapple juice.
Wash and rinse lettuce. Tear into bite size pieces. Chop and dice the bell pepper after removing seeds. Add dried tomatoes. In separate bowl, combine oil and vinegar, then mustard. Add black pepper. Toss salad with dressing and add croutons.
Set oven at 400°. Mix all ingredients with a fork and pour into a 9-inch pie plate. Bake 30 to 35 minutes until a knife inserted comes out clean.
In a 1 1/2-quart glass casserole, heat oil 15 seconds. Add water chestnuts and snow peas. In a 1-cup glass measure, heat water 2 minutes. Dissolve bouillon cube and add to vegetable mixture. Cook vegetables, covered, 4 to 6 minutes, stirring once halfway through cooking time. Combine cornstarch and cold water; mix well. Push vegetables to one side of casserole and stir cornstarch mixture into broth. Stir vegetables into sauce. Cook 2 to 4 minutes, stirring every minute, until sauce is slightly thickened. Salt to taste. Yields 4 servings.
Blend coconut, sugar and egg whites in saucepan. Cook over low heat, stirring constantly, for 10 minutes. Remove and stir in extract.
Split muffins and spread sauce on top. Sprinkle cheese on top. Put toppings on pizza. Put under broiler or microwave on High until cheese melts.
Melt butter in 4-quart heavy aluminum pan or roaster. Add sauce and salts. Blend thoroughly. Add cereals, pretzels and nuts. Stir carefully. Place in slow oven (250°). Bake for 1 hour, stirring carefully every 15 minutes. Remove from oven. Serve hot or cold. Store in airtight container. Makes 7.
Combine milk and eggs. Add remaining ingredients. Mix well. Bake in moderate oven (350°) for about 1 hour.
In a 7 x 9-inch pan, melt butter. Spread evenly in pan the graham crackers, flaked coconut, chocolate bits, condensed milk and pecans. Bake at 350° for 30 minutes. Cool and cut into small squares.
Chill milk 2 or 3 hours or overnight in refrigerator. Whip milk until thick. Add sugar and lemon juice; beat until thick. Layer mixture in bottom of bowl. Place wafers on top. Repeat until all is used. Chill in refrigerator until ready to serve.