HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken on baking sheet; season both sides with salt, garlic and paprika. Bake at 425° for 25 minutes or until done. Transfer to large shallow casserole; set aside. In medium saucepan, combine bouillon, water, orange juice, soy sauce, sweetener and thyme. Bring mixture to boil; lower heat. Simmer 5 minutes, stirring constantly; add dissolved cornstarch and cook until thickened. Stir in orange rind. Pour sauce over chicken. Cover and bake at 425° for 30 minutes. Makes 4 servings. Each serving provides 6 P, 1/2 FR and 70 cal.
Heat water and butter until melted. Add flour; stir until paste-like consistency. Add 4 large eggs that are room temperature. Drop dough onto cookie sheets about 1 tablespoon each. Bake at 400° for 20 minutes. Reduce heat to 350° for 20 minutes more or until browned lightly. When cool, slice in half. Fill with whipped mixture. Sprinkle with confectioners sugar. Refrigerate, then serve.
Heat oven to 250°. Combine cereal and pecans in a 9 x 13-inch pan. Set aside. Combine corn syrup, brown sugar and margarine in 2-cup microwavable bowl. Microwave on High 1 1/2 minutes. Stir and microwave 1/2 to 1 1/2 minutes, until boiling. Stir in vanilla and soda. Pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool. Break into pieces.
Preheat oven to 475°. Sprinkle steak with tenderizer; let stand 10 to 15 minutes. Sprinkle salt and garlic. Place gravy mix and slices of butter on top of steak; wrap in aluminum foil. Bake for 25 minutes. Reduce oven to 375° and bake for 1 hour or until tender.
Preheat oven to 350°. Grease and flour three 9-inch cake pans.
Spoon flour into measuring cup and level off. Mix flour and salt in medium bowl. Cut in Crisco with 2 knives until all flour is blended in to form pea size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Press between hands to form 5 or 6-inch pancake. Flour rolling surface and rolling pin lightly. Roll into circle large enough for pie pan and enough to flute the edges.
Soften cream cheese and beat until fluffy. Add milk slowly while beating. Add lemon juice and beat until creamy. Pour into pie crust. Chill several hours and then top with cherry pie filling. You can also use blueberry pie filling in place of the cherry.
Pour boiling water over oatmeal. Cool. Cream the margarine. Add sugars. Add well beaten eggs and cooled oatmeal. Beat well. Add dry ingredients. Pour into a 9 x 13-inch pan, floured and greased. Bake at 350° for 35 minutes. Frost with Butter Frosting.
Slice bacon into small pieces and brown. Saute onions with bacon. Remove approximately 1/2 cup grease. Combine vinegar and sugar in 1 bowl, water and cornstarch in another. Boil potatoes until tender (do not overcook). Cool, peel and slice. Mix potatoes with bacon and onion mixture. Pour liquid mixtures over potatoes; heat to thicken.
Cook broccoli in a small amount of water; do not drain. Add both cans of soup, milk, curry, garlic powder, salt and pepper. Heat all together; stir well. I also add Velveeta cheese to mine.
Combine softened cream cheese and potatoes. Mix until blended. Add remaining ingredients in 1-quart casserole. Bake at 350° for 45 minutes.
Mix all ingredients together, except almonds. Heat in microwave on High for 10 to 15 minutes until hot. Sprinkle almonds on top and serve with crackers.
Simmer together until vegetables are well done. Test for salt. Increase ingredients as desired for larger quantities.
Dissolve jello and water in 8 x 12-inch dish. Stir in applesauce and box of frozen raspberries. Float marshmallows on top. Set in refrigerator. Top with sour cream.
Cook sugar, syrup, peanuts and salt in 3-quart casserole on High for 9 minutes in microwave. Add butter and vanilla; mix well and microwave for 1 more minute on High. Stir in soda and pour onto buttered cookie sheet. Cool and break into pieces.
In large saucepan, combine above ingredients. Bring to a boil; reduce heat to low and simmer 15 minutes.
Lightly fry bacon in a heavy, 3-quart saucepan. Add onion; cook until transparent. Stir in remaining ingredients; cook over medium heat for 45 minutes, or until lentils are tender, stirring once or twice. Remove bay leaf before serving. Yields 8 to 10 servings.
Melt 2 teaspoons butter in medium skillet. Add shallot and mushrooms. Cook and stir 1 minute or until tender. Remove. Add remaining butter and oil to skillet. Add pork. Cook 8 to 10 minutes. Turn once. Sprinkle with salt and pepper. Remove and keep warm. Gradually add apple juice. Stir in mustard and cream. Bring to boil. Boil 1 to 2 minutes. Add mushroom mixture. Cook 1 minute, stirring constantly. Place pork on plate. Spoon sauce over. Garnish with thyme. Goes well with wild rice.
Crush vanilla wafers very fine; add soft margarine, orange juice concentrate and confectioners sugar. Work mixture into a dough by hand. Form into a ball by the teaspoonful. Roll balls lightly in coconut. Chill overnight.
Bring sugar and Karo to full boil. Remove from heat. Add peanut butter and butter. Pour over cornflakes. Drop by teaspoon onto waxed paper.
Remove stems from peppers. Cut off bottoms and save. Scoop out seeds. Mix meat, rice, egg and seasonings. Stuff peppers; replace bottoms and place peppers upright. Add butter and a little water. Cover and stew over medium heat until done. Pour thick tomato sauce over peppers. Bake at 350° for about 45 minutes.
Combine first three ingredients and bring to a good boil. Add vanilla and soda after mixture has cooled slightly. Stir and pour over popcorn, coating evenly.
Mix first 5 ingredients and pour in ungreased baking pan. Sprinkle top with brown sugar and nuts. Bake at 375° for 35 minutes or until done.
Mix all the above ingredients in a large mixing bowl. Spoon into pie crust. Refrigerate for at least 1 hour. Serve chilled.
Cut shortening into flour and salt. Add water to make a stiff dough but work the dough as little as possible. Roll out dough into 1/8-inch thickness, about 5 inches in diameter. Place on greased baking sheet. Pinch edge between fingers to make the side about 3/4 inch high. Fill with coconut mixture.
Stir-fry chicken and season with lemon pepper seasoning. Cool. Slice fruit in a festive manner. Arrange chicken strips and fruit on a bed of spinach. Sprinkle with cereal. Drizzle salad dressing. Contains 265 calories.
A day ahead, make tapioca pudding as follows: Combine all pudding ingredients in saucepan. Let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil (pudding thickens as it cools). Remove from heat. Put in refrigerator bowl and lay a piece of Saran Wrap on the pudding. Refrigerate overnight!
Combine all ingredients except French fried onions. Chill. Just before serving, fold in onions. Serve on lettuce. Serves 6.
Mix ingredients together. Pour into well-greased 2-quart casserole. Bake, uncovered, 1 hour at 300°. Serves 4.
Mix first 4 ingredients in saucepan. Stir until smooth, then cook over medium heat until thickened and smooth. Stir constantly. Add remaining ingredients. Cook until heated. Serve over cake or nut bread. Yield: about 1 2/3 cups.
Saute onions and butter until tender. Add flour and milk. Stir until thick and bubbly. Add cheese and stir until melted. Layer 1/2 of sliced eggs in a greased casserole dish. Pour on 1/2 of the sauce. Top with 1/2 of the potato chips and 1/2 of the bacon. Repeat, ending with bacon on top. Bake at 350° for 20 to 30 minutes. Serve with fresh fruit and muffins.
Combine dates, cherries, water with juice and baking soda. Set aside. Cream sugar, shortening, egg and vanilla. Add flour and date mixture alternately. Line loaf pan with waxed paper and bake at 350° for 1 hour.
Whiz onion in blender, using small amount of tomato juice. Then mix everything in. Pour into a baking dish treated with thin layer of lecithin.
In a large skillet, cook onions, garlic, green pepper and ground beef in vegetable oil, stirring until meat is broken up and loses its red color. Add uncooked macaroni, corn, tomatoes, salt, pepper, cheese (from package) and water. Heat to boiling. Reduce heat, cover and simmer for 30 minutes, or until macaroni is cooked. Stir frequently. Makes four servings.
Combine dry ingredients in a large bowl; add remaining ingredients, stirring to mix. Pour mixture into a 1-gallon ice cream freezer and freeze. Let ripen 1 hour.
Ingredients such as fish sauce, tamarind paste, black bean paste and pickled radishes are essential to the flavor of the dish and cannot be left out without adversely affecting the flavor. All are available in neighborhood Oriental shops or can be made by hand with dried tamarind, home pickled radishes, etc.
Dip banana slices in pineapple juice. Whip cream until stiff. Fold in fruits, marshmallows and nuts. Chill 1 hour before serving. Serves 8.
Heat oven to 350°. Combine eggs, milk and seasoning. Toss cheese with flour. Add cheese and cooked bacon to egg mixture. Add optionals if you wish. Pour in pie shell. Bake 40 to 45 minutes. Let stand 10 minutes.
Cream together butter and Crisco. Gradually add sugar. Cream well. Add eggs, one at a time, beating well after each addition. Sift flour, salt, baking powder and cocoa together. Add alternately with the milk, starting and ending with the dry ingredients. Add vanilla. Grease and flour large tube pan. Bake at 350° about 1 hour and 10 minutes. Do not overbake.
Mix well potatoes, sugar, eggs, salt, vanilla or lemon and milk. Pour into uncooked pie crust. Dab a little butter on top. Cook until done.
Combine all ingredients. Stir until well blended. Store in a tightly covered jar in refrigerator and use as needed.
Shake up chicken in seasoned flour and brown in butter. Sprinkle Marsala over the chicken in the pan and remove the chicken from the pan. Add tomato paste to the pan with a bit more flour, then add the bouillon and stir until the mixture thickens. Add sour cream with a whisk and stir until smooth. Then add currant jelly and salt and pepper (the amount of these will depend upon how highly seasoned your bouillon was) and 1 tablespoon of cheese. Replace the chicken in the mixture and cook for 20 to 30 minutes over moderate heat. Sprinkle with remaining tablespoon of cheese and brown under broiler. If you cook this in the oven, instead of on top of the stove, do so at 350° for about 45 minutes. It is most convenient of all to cook it in an electric skillet. This recipe is for 6.
Place margarine in 4-cup glass measure. Microwave on HIGH for 1 minute. Blend in sugar, flour and eggs. Add chocolate chips, nuts and vanilla. Pour into baked pie shell. Rotate twice during baking. Microwave on 50% power (MEDIUM) for 10 to 11 minutes or until set. Bake in conventional oven for 35 to 40 minutes at 375°.
Melt butter in a large saucepan, add carrot, onion, salt, celery salt, pepper, milk and potatoes. Cook stirring constantly for 20 minutes or until done.
Cream sugar, Crisco, peanut butter, eggs and vanilla. Add flour, baking powder, salt and chocolate chips. Bake at 325° in well-greased 9 x 13-inch pan for 20 to 30 minutes or until top of brownies turn light brown and edges start coming away from side. Cut while hot.
Mix dry ingredients into pumpkin in a large mixing bowl. Stir in Pet milk. Stir in milk; mix well. Fill pie crust full. Bake at 400° for approximately 45 minutes. (Put top pies on bottom rack of oven and bottom pies on top rack of oven.) Bake an additional 15 minutes. Let cool. Makes 4 pies.
Brown ground beef and onion in a skillet. Drain fat. Add tomato soup, green beans, salt and pepper and cook on medium until thoroughly heated. Pour mixture into a casserole dish and place biscuits on top. Bake in oven at 350° for 10 to 15 minutes or until biscuits are done.
Mix juices and ginger ale together with ice to suit taste. Pour into punch bowl. Float ice cream in punch.
Flour chicken and brown in butter. Combine other ingredients. Pour half over rice prepared according to box directions. Lay chicken on top and pour remainder of liquid over the chicken. Bake, uncovered, at 375° for 30 minutes or longer.
Mix together and shape into balls, about 1 tablespoon in each ball. Melt 6 ounces semi-sweet chocolate chips and 1/4 block of paraffin in double boiler. Dip candy. Put on wax paper to cool.
Mix together all ingredients except pie crust, adding nut meats last. Pour into pie crust. Bake in hot oven (450°) 10 minutes, then reduce heat to 350° and continue baking until a silver knife blade inserted comes out clean.
Boil butter, sugar and Karo for 5 minutes. Remove from heat. Add soda and stir. Pour over popped corn. Stir to coat and bake 1 hour at 200°. Stir once during baking.
Whip first 3 ingredients together until stiff, put into refrigerator. Whip cream cheese and sugar together, add to first mixture and whip. Put into graham cracker pie crust.
Pour this mixture over the sweet potato mixture. Bake at 350° for 45 minutes.
Preheat oven to 400°. Grease 24 muffin cups or use paper liners. Beat together butter and sugar until fluffy. Add eggs and beat well. Beat in bananas until smooth. Mix together flour, baking powder and baking soda. Alternately stir in flour mixture and buttermilk into egg mixture until just moistened. Stir in nuts and vanilla. Spoon into pans, filling cups 2/3 full. Bake 15 to 18 minutes until golden.
Mix ingredients. Keeps for years. Delicious served over cream cheese with Ritz crackers or as a ham sauce. Clears your sinuses!
In skillet, brown hamburger, onion and garlic. In a 3-quart saucepan, heat water until boiling. Add vinegar and macaroni; cook until tender. Add macaroni to hamburger and spaghetti sauce. Simmer for 2 hours, stirring occasionally to avoid sticking. Sprinkle cheese on top and serve.
Combine Kool-Aid and 3 quarts water; add juice. Pour over ice in large punch bowl. Add Sprite before serving.
Mix pretzels, 3 tablespoons sugar and melted butter together in a 9 x 13-inch pan. Press in bottom. Bake at 350° for 15 minutes. Cool. Mix the cream cheese, Cool Whip and 3/4 cup sugar. Spread over cooled pretzels. Dissolve jello in water. Add frozen strawberries. Let set partially. Pour over cream cheese. Refrigerate about 2 hours or overnight. Serves 12 to 15. Festive looking for Christmas.
In blender container or mixing bowl, combine sherbets and pina colada concentrate; blend until smooth. Stir in rum. Place in airtight container. Freeze 1 to 2 hours or until slushy.
Mix dry yeast in water and dissolve. Add milk, butter, salt and sugar.	Stir well. Add flour in small amounts (save 1/2 cup) and mix thoroughly. The dough will be stiff. Sprinkle some flour on a dry surface. Knead dough until it is smooth. Place dough in a	greased bowl, cover and set aside for 1 hour. Punch dough down	and shape into a small oval roll. Place in a greased loaf pan. Cover and set aside for 35 minutes. Bake in	loaf pan in the Dutch oven for 35 minutes. Set aside to cool for five minutes and then invert loaf pan and remove.
Cream together 2/3 cup of butter and 1 1/2 cup sugar. Separate 3 egg yolks, reserving the whites. Slightly beat the yolks and mix with 1 cup of jam; whip into creamed mixture. Sift together flour, baking powder, soda, salt, ground cloves and cinnamon. Add dry ingredients alternately with 1 cup sour milk. Beat the 3 egg whites and fold into the batter. Add vanilla. Bake in 3 lined layer cake pans in 350° oven for 25 minutes or until done. Test with a toothpick. Cool and frost with cream cheese frosting or a vanilla frosting.
Mix all ingredients except cracker crumbs or chips. Cook for 15 or 20 minutes. Put cracker crumbs on top and bake for 40 to 45 minutes at 350° or until bubbly. May be made ahead of time and cooked just before serving.
Place apples in a buttered baking dish; sprinkle with sugar and cinnamon. Combine margarine, flour and brown sugar; spread over apples. Bake at 350° for 30 minutes or until apples are soft and topping is golden brown. Makes 6 servings.
Beat egg whites. Set aside. Beat yolks with juice and sugar until thick and lemon color. Beat in flour and baking powder. Fold in beaten egg whites last. Cook butter, brown sugar and pineapple until sugar dissolves. Put this mixture in 10 inch cake pan. Pour batter on top of this. Bake 45 minutes at 350 degrees. Use water and vanilla if you don't have pineapple juice. Turn upside down and cool when done.
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, eggs, margarine and 3 1/2 cup flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours.
Combine milk, vanilla and butter; add flour, salt, 1 cup sugar and 2 tablespoons cocoa, sifted together. Beat until smooth. Stir in nuts. Put in 1 1/2-quart casserole. Mix 1 cup brown sugar and 1/4 cup cocoa and sprinkle over batter. Pour boiling water over all. Bake at 350° for 50 minutes. Yields 10 servings.
Pour can of peaches in a 13 x 9-inch pan. Pour dry cake mix over peaches. Add melted butter. Sprinkle with cinnamon and pecans. Bake at 350° for 45 minutes. It will not get real brown. Don't overbake.
Cook grits in salted water until done. Add oleo, cheese, green chilies, pimiento and eggs. Bake 1 hour at 300°.
Bring ground beef, veal and pork to room temperature and combine. Preheat oven to 350°. Grease loaf pan. Saute onion and garlic in oil until onion is translucent. Set aside. Add bread crumbs to meat, then add onion-garlic mixture, parsley, cognac, egg, salt, pepper, allspice, and thyme. Blend well with each addition. Press mixture into prepared loaf pan and top with bacon. Bake 1 hour. Remove from oven; let stand 20 to 30 minutes; drain pan. Raise oven heat to 425°. Wrap loaf in pastry; brush lightly with water and cut 1-inch slits every 2 inches across the top. Bake 20 to 25 minutes longer. Remove from oven; let stand for 10 minutes. Serves 8.
Drain and freeze cherries overnight on a flat surface. Mix sugar, vanilla, milk and margarine into a dough. Place a cherry in a small piece of dough and roll into a ball. Place them in freezer for 20 minutes. Melt almond bark in double boiler. Dip cherries in melted chocolate. Drain excess and place on waxed paper. Best when made about 2 weeks in advance and stored at room temperature. The inside becomes syrupy just like those store-bought cherries. Makes 70 pieces.
Cream sugar and shortening. Add eggs and flour, beating after each addition. Batter is stiff. Bake 1 hour at 350°.
Saute onion in oil until transparent. Add beans, pimento, parsley and mushrooms. Season with salt and pepper. Fry together lightly to heat through. Serves 4.
Combine pie filling, Eagle Brand milk and Cool Whip. Once blended well, add pineapple, pecans and marshmallows. Mix well and chill to serve.
Mix the lemon jello into the hot water. Stir until the jello is dissolved. Cool just until syrupy, then add the orange sherbet and stir until melted. Stir in the oranges (drained) and the walnuts. Pour the mixture into an 8 x 8 x 2-inch pan or glass dish. Chill until set.
Melt butter; stir in flour. Add milk gradually. Cook and stir until thickened. Add salt. Melt cheese in cream sauce. Cook cabbage in boiling water for 20 minutes. Alternate layers of cabbage and cream sauce in a greased baking dish. Cover with buttered crumbs. Bake at 350° until crumbs are brown. Yields 6 servings.
Combine first 7 ingredients. Mix well. Fold in blueberries. Place in well greased and floured tube pan. Bake at 350° for 1 1/4 to 1 1/2 hours.
In a large bowl, stir together flour, sugar, baking soda and salt. Add undrained crushed pineapple and eggs. Stir thoroughly until combined. Pour in greased 13 x 9-inch baking pan. Bake in preheated oven at 350° for 30 minutes. Place on a cooling rack for 10 minutes. Spread Golden Frosting over cake in pan.
Cook cubed turnips in water to cover until	tender; drain and mash. Beat egg yolks and combine with the rest of the ingredients except egg whites and sugar. Beat whites until soft peaks form; gently fold into turnip mixture.	Pour into buttered casserole dish and sprinkle with brown sugar. Bake at 350° for 20 minutes. Serves 6.
Cook apple jelly in pan on low heat until liquid. Increase heat until it begins to boil. Remove and pour onto pound cake, fresh fruit, waffles or white cake or any dessert that can be cooled.
Cook sausage, bacon and hamburger. Cook rice. Mix all ingredients, except croutons. Cut bacon in pieces before adding. Put in enough croutons to desired consistency. Stuff in turkey or bake in pan at 350° until warm.
In a microwavable 3 quart dish, combine margarine, brown sugar and Karo syrup. Microwave on High for 5 minutes, stirring halfway through. Stir in soda. Place popped popcorn in brown paper bag. Pour brown sugar mixture over popcorn. Stir or shake to coat popcorn. Put bag in microwave and cook on High 1 minute. Stir. Cook on High another minute. Shake and serve.
Cook sugar, cornstarch and hot water until syrupy, then cool. Add jello and cool. Fill a baked pie shell with ripe strawberries. Pour strawberry glaze over the strawberries. Chill. Top with whipped cream before serving.
Heat oven to 350°. Cream butter and sugar well. Beat in egg. Add remaining ingredients. Bake in a greased 8-inch square pan in a moderate oven for 20 minutes. Cut in squares when cool or serve hot with vanilla ice cream.
Spread pie filling smoothly into oiled pan. In mixing bowl, stir together flour, sugar, baking powder and salt. Blend in softened butter and egg, stirring to make a thick batter. Drop batter from spoon to cover pie filling. Sprinkle with nuts. Bake 45 minutes at 350° or until apples are bubbly and topping is brown. Serve with whipped topping or ice cream. (May use blueberry, cherry or blackberry filling.)
Combine chocolate, brown sugar and evaporated milk. Bring to a boil. Add butter and stir occasionally until candy reaches soft ball stage (238°). Remove from heat. Add vanilla and nuts, mixing until candy begins to harden. Turn into a buttered 9-inch square pan. Cut into 2 dozen squares.
Dissolve yeast in 2 cups warm water in large mixing bowl. Add remaining ingredients; mix well. Cover bowl tightly. Refrigerate 2 to 3 hours. Spoon dough into greased muffin pan. Bake at 350° for 15 to 20 minutes. May be stored in refrigerator 3 or 4 days. Yield: 2 dozen.
Wash eggplant and thinly slice lengthwise. Beat egg. Dip eggplant into egg then both sides into bread crumbs. Heat broiler. Add several tablespoons oil to 4-sided cookie sheet (to cover bottom). Heat sheet in broiler.
Preheat oven to 325°. Grease and flour a 10-inch 12-cup Bundt pan. Sift flour, baking powder, salt and cocoa; set aside. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk; mix well. Pour into Bundt pan. Bake for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn onto a wire rack and cool completely.
Mix together all ingredients and set in fridge overnight in a 9 x 13-inch glass pan. The next morning, heat oven to 350° and bake for 45 minutes. Let stand for 5 to 10 minutes before serving.
Layer as listed above. (Then 2 cups of real mayonnaise, try 1 cup first, 1 Tbsp. sugar mixed.) Dot over top of salad and spread to the sides. Then top with shredded cheddar cheese. Sprinkle with American style croutons and extra bacon bits if desired.
In a bowl, combine flour, baking powder and soda. In another bowl, combine sugar, oil and eggs. Beat vigorously until frothy. Add bananas and blend thoroughly. Fold into flour mixture until blended. Pour into greased bread pan. Bake at 325° for 1 hour until crust is brown. Use a toothpick to test for doneness. Remove pan to a rack; let stand 10 minutes. Invert pan; cut into 1-inch slices.
Saute onion and pepper in butter 2 minutes. Stir flour then water. Stir until mixture thickens. Add seasonings. Add cheese and stir until melted. Blend in tomato juice. Add shrimp and heat thoroughly, about 5 minutes. Serve over hot, cooked rice.