HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix salt, basil, pepper, orange juice, marjoram and garlic salt. Pour over chicken breasts and marinate in refrigerator at least 1 hour. Bake, uncovered, at 350° for 45 to 55 minutes. Baste occasionally.
Mix Parmesan, flour, salt and pepper and shake in a bag. Melt stick of butter in 9 x 13-inch pan. Shake potatoes in mixture, then place in dish. Bake at 350° for 1 hour.
Brown pork chops, in oil, in a large skillet that has a lid. Remove from oil and add rice. Cook rice until brown. Add onion and celery. Continue to cook until vegetables are clear. Add bouillon and salt; stir. Lower heat to simmer. Arrange pork chops in skillet over the rice. Cover and cook for about 35 minutes, or until the rice is done.
Cream sugar, shortening and eggs. Sift flour, cream of tartar, soda and salt. Add to creamed mixture. Mix well until well blended. Form in balls the size of small walnuts. Roll in sugar and cinnamon mixture. Place on ungreased cookie sheet about two inches apart. Bake at 425° for 8 to 10 minutes. Cool before removing from cookie sheet. Yields 90 servings.
Sift flour with salt. Slowly dribble oil into flour, mixing with fork. Sprinkle water over dough and mix. Form into a ball and roll out between wax paper. Bake at 425° for 10 to 15 minutes.
In a large mixing bowl, sift together dry ingredients. Add orange peel, shortening, egg and orange juice. Mix quickly, but well. Add cranberries and nuts. Blend. Pour into a well-greased 9 x 5 x 3-inch pan. Bake at 350° for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly before slicing.
Slice strawberries; place in bottom of pie shell. Mix well all dry ingredients in pan. Add 1/2 cup hot water; bring to boil. Let cool, then pour over strawberries. Top pie with Cool Whip. Refrigerate for at least 1/2 hour.
Mix all ingredients. Pour mixture into buttered individual size tin-foil loaf pans. Bake at 350° oven for approximately 25-30 minutes.
Preheat oven to 375°. Beat egg whites until foamy. Add sugar and beat until real stiff. Add Ghirardelli chocolate chips or mint chocolate chips. Stir and drop by teaspoonfuls on greased cookie sheet.
Cream butter, 1/2 cup brown sugar and 1 cup flour. Pat into an 8-inch square pan. Bake 10 minutes at 350°.
Cook spaghetti according to directions on package. Drain (approximately 3 1/2 cups). Stir in margarine. Add eggs and Parmesan cheese. Press spaghetti mixture in buttered 10-inch pie plate, forming crust.
Preheat oven to 325°. Beat eggs and sugar until the mixture is light and foamy. Sift flour with baking powder and add to egg mixture. Melt butter over low heat and let cool. Add cream and melted butter to batter. Butter and flour a round cake form or frying pan with high boards. Pour butter into pan and cook until it is half done, about 20 minutes.
Combine pudding mix, milk and peanut butter and mix until smooth. Spread 1 tablespoon of pudding mixture on one half of a graham cracker. Spread 1/2 tablespoon of Cool Whip on top of pudding mixture and top with other half of graham cracker. Wrap individually in foil and freeze. One sandwich contains 30 calories.
Add sesame oil to frying pan or wok. Add vegetables and cook. Add soy sauce (several tablespoons). Cook rice as directed on box, then add 2 tablespoons sesame oil to pan and brown rice, then add rice to cooked vegetables. Add as much soy sauce as you like.
Beat oleo and sugar until fluffy. Add vanilla and pudding mix. Continue beating and add eggs and dry ingredients. Stir in chocolate bits. Bake at 375° for 9 minutes.
Mix cake according to directions on box. Bake in a rectangular pan. While hot, poke holes in cake. Pour condensed milk and caramel topping on cake. When cool, top with Cool Whip and crushed Butterfinger. Refrigerate.
In a large punch bowl, combine all ingredients. Stir until sugar is dissolved. Add an ice ring if desired.
Combine all ingredients thoroughly. Pack firmly into ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour and 15 minutes.
Preheat oven to 400°. Grease 8 inch square of 9 inch round baking pan. Drain peaches, reserving juice. Add water to reserved juice to equal 3/4 c. liquid. Chop peaches. Combine muffin mix, egg and 3/4 c. peach liquid in medium bowl; fold in peaches. Pour batter into pan. Knead swirl packet 10 seconds before opening. Squeeze contents on top of batter and swirl with knife. Sprinkle topping over batter. Bake at 400° for 28 to 33 minutes for 8 inch pan or 20 to 25 minutes for 9 inch pan or until golden. Serve warm.
Put the jello stuff and water in a pan and stir. Put it in the oven for 1 minute on high. Take out of oven, put in freezer for 99 minutes. Then eat it.
Sift flour, sugar and soda together. Cut in shortening. Soften yeast in water. Mix yeast and buttermilk with dry ingredients. Roll out to 1/4-inch and cut. Place in 400° oven (cold). Dip in melted butter and fold for butterfly rolls.
Bring 2 1/2 cups of water to boiling. Add rice pilaf and seasoning from package. Add hamburg and 1 can of mushroom soup. Place in buttered casserole dish or spray with Pam. Bake at 350° for 1/2 hour.
Mix all ingredients well. Drop by teaspoon on cookie sheet. Press down with fork. Bake at 350° for 10 to 15 minutes.
Combine all ingredients in a large pan; bring to a boil. Simmer 10 minutes. Can in hot, sterilized jars. Makes about 8 pints.
Saute onion, mushrooms, garlic and oregano. Add turkey and sausage. Cook on medium heat. Add Prego sauce. Pour mixture into a bowl. Add Romano cheese. Boil jumbo pasta shells until firm. Stuff mixture into shells, then cover heavily with Mozzarella cheese. Heat in oven for 10 minutes.
Mix strawberry-banana jello like regular only use juice of little can of drained crushed pineapple and juice from small carton of strawberries, that is packed with juice, for cold water part of jello directions.
Beat the butter, Crisco, white chocolate, almond flavoring, white vanilla and salt together. Then add confectioners sugar (beat into the mixture a little at a time) and cream or evaporated milk (add as needed to mix). This recipe can be used to decorate as well as ice cakes.
Bake at 350° for 45 minutes, stirring once after the corn pudding begins to cook.
Shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini and vanilla; mix well. Combine flour, cinnamon, salt, baking soda and baking powder; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture; mix well. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour, or until tests done. Let stand 10 minutes. Turn out on wire rack to cool. Makes 2 loaves.
Boil the sugar, cocoa, milk and corn syrup over medium-high heat. When a drop of this mixture in a glass of cold water forms a firm ball, it is cooked. Add the butter, vanilla and Marshmallow Fluff (heaping). Stir this over heat until melted. Immerse pan in cold water until it begins to thicken. Pour quickly into greased 9 x 9-inch square pan.
Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately, beating well. Add flavorings. Pour batter into a greased and floured large tube pan. Bake at 325° for 1 hour and 30 minutes.
Fry bacon in a 4-quart Dutch oven over medium heat. Remove bacon from pot when crisp. Drain on paper towels. Strain out all but 1 tablespoon of bacon fat and discard. Saute onion in remaining bacon fat until tender and golden, about 10 minutes. Add potatoes, celery, carrots, 3 cups water and 1 1/2 teaspoons salt to pot. Cover; cook over high heat until mixture comes to a boil, about 5 minutes. Reduce heat to low; simmer for 20 minutes, or until vegetables are tender. Drain in colander.
Pour warm water in large bowl. Sprinkle yeast then add sugar and salt. Stir. Add 2 c. flour and mix thoroughly. Add 1 egg and stir, followed by 1 c. flour. Mix thoroughly. Add melted oleo and stir. Add 1 1/4 c. flour and mix thoroughly. Let rise until double in size. Make out rolls using remaining 3/4 c. flour. Put in buttered pan (13 X 9). Let rise again until double in size and bake at 350 degrees until golden brown.
Mix all ingredients together. Dot with butter and crushed crackers. I use bread crumbs. Bake at 350° in casserole dish until top is golden brown.
Pour over loaf. Bake at 350° for 1 1/2 hours. Baste occasionally.
In a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat. Stir in pepper.
Fill Dutch oven 2/3 full of water. Add chicken, celery, onion and carrots. Cook until done. Remove chicken and cut up. Add noodles and bouillon cubes. Add chicken. May need to add more water. Cook until noodles are tender.
Drain juice from pears and reserve 1 cup of liquid. Bring the juice to a boil, remove from heat and add Jell-O. Chill until partially set. Place cheese and pears in blender and blend until creamy. Stir in Jell-O mixture. Add pecans and whipping cream and fold into mixture. Pour into mold.
Melt oleo and add brown sugar. Cool. Beat in eggs one at a time. Add remaining ingredients. Pour into cookie sheet and bake at 350° for 20 minutes.
Peel and slice apples; put into cold, salty water. Rinse and cook apples until soft and mushy. Add one cup sugar to a cup of cooked apples; add cinnamon to taste. Cook until thick and dark. Put into jars and cool.
Juice lemons and cut rind of 2 of them into slices. Combine in a pan the water, sugar and salt. Add 2 lemons; sliced. Boil 3 to 5 minutes and cool. Add juice. Strain and store in covered jar in the refrigerator.
Place all ingredients, except meat, in pan and cook over a low fire. Add meat, stir and cook until meat is browned. Fill pan to 2/3 full of water. Bring to a boil and put in as much rice as you prefer. Add paprika to color. Cook slowly for one hour.
Combine sour cream, cream cheese and margarine. Fold in potatoes and place in greased casserole dish. Sprinkle cheese on top. Bake at 350° until mixture bubbles and cheese is melted.
Cream shortening, sugar and vanilla. Add eggs singly, beating well after each addition. Sift flour, baking powder and soda together. Add to creamed mixture, alternately with sour cream, blending after each addition. Spread 1/2 of batter in a 10-inch tube pan that has been lined with waxed paper. Cream margarine, brown sugar and cinnamon together. Add nuts and mix well. Dot batter in pan evenly with 1/2 of nut mixture. Cover with remaining batter. Dot with remaining mixture. Bake at 350° for about 40 minutes. Cool in pan for 10 minutes before removing.
Cook noodles according to package directions. Drain and place in bottom of 9 x 13-inch pan. Meanwhile, brown and drain ground beef. Add tomato paste, spaghetti sauce and tomato sauce. Mix well. Defrost and squeeze spinach. Crumble on top of noodles. Spoon cheese spread into small clumps on top of spinach. Cover with sauce/meat mixture. Bake at 350° for 30 minutes.
Dissolve yeast in water. Combine dry ingredients. Add shortening, yeast mixture and milk. Mix well. Turn out onto floured surface. Cut out biscuits with biscuit cutter or floured rim of a glass. Bake at 425° for 12 to 15 minutes. Makes about 10.
Heat oil in skillet. Brown chicken. Reduce heat to low. Add remaining ingredients; mix well. Simmer, covered, for 1 hour, stirring and adding water as necessary. Serve over rice.
Mix butter and sugar.	Add dry ingredients alternately with buttermilk. Add vanilla,	nuts and raisins. Bake in 4 layer pans that have been greased and floured and line the bottom with wax paper. Bake at	325° for 30 to 40 minutes. (Watch it.) Turn out of pan to cool.
Cream shortening and sugar; add eggs then other ingredients. Roll into 1-inch balls. Place on greased cookie sheet and bake at 350° for 10 to 12 minutes.
Mix together the butter, flour and chopped nuts and press into a 9 x 13-inch pan. Bake at 350° for 15 minutes; let cool before next layer.
In 1 1/2-quart casserole combine brown sugar, orange drink powder, cornstarch and water. Cook at High for 2 minutes, until mixture is thickened and bubbly, stirring after one minute. Stir in butter. Add potatoes, stirring to coat. Cook at High for 4 minutes, until heated through, turning each potato over once. Makes 4 servings.
Combine first 4 ingredients. Bring to a boil. Add shrimp. Stir gently. Cover and steam until tender, approximately 10 minutes for small and 20 minutes for large shrimp. Drain. If not shelled, remove shells and vein in back.
Mix thoroughly all ingredients. Roll out on a floured surface. Cover and let dry 3 to 4 hours. Roll out to approximately 1/8-inch thick. After dough is dry, roll up and cut into thin noodles. Unroll and mix slowly in boiling broth. Cook approximately 20 to 25 minutes until tender.
Wipe pork with damp cloth; place in large stewing pan and cover with cold water. Set over flame to cook slowly for 1 hour. Add sauerkraut and more water, if necessary, and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper. Serve with mashed potatoes.
Cook rice until tender, adding water as necessary. Cook for 1 to 2 hours.
To prepare ribs: Simmer in a large pot with salted water to cover for 45 to 60 minutes, until meat begins to pull away from bones. In a bowl, combine sauce. Let stand for 15 minutes. Place ribs on deep platter; brush sauce on both sides. Let stand for 2 hours. Remove ribs. Pour sauce in a cup. Cook by barbecuing time table to desired doneness, brushing frequently with sauce. Serves 6.
Combine sugar, cornstarch, flour and salt. Slowly add milk. Stir together well. Cook in heavy saucepan over medium heat until mixture thickens and coats the back of a wooden spoon. (Stir constantly while cooking this mixture.) Remove from heat. Beat egg yolks. Slowly add 1 cup of filling to egg yolks while stirring. Add egg yolk mixture to the remaining filling in saucepan. Cook over medium heat, stirring well, until filling thickens and a spoon leaves a trail in the filling when stirred. Add vanilla, margarine and coconut. Pour into baked shell. Use egg whites to make your favorite meringue. Top filling with meringue and bake at 350° for about 10 minutes or until meringue is browned.
Take 1 tortilla shell; spread with butter. Sprinkle with cinnamon and sugar (as much as you like). Form shell into a roll. Heat in microwave for 30 seconds. Enjoy!
Saute onion, water in skillet. Add frozen hash browns; cook until no longer frozen. Mix cream cheese, soup and milk; mix with the hash browns. Place in greased 9 x 13 inch pan and sprinkle with cheddar cheese. Bake in 375° oven for 1 hour.
Layer first six ingredients. Spread mayonnaise on top. Sprinkle with sugar, cheese and bacon. Cover and refrigerate overnight. Toss before serving.
Combine apples, celery, nuts and mayonnaise; toss. If desired, mound salad in lettuce cups and garnish with maraschino cherry halves. Makes 4 to 6 servings.
Blend in blender (it will be full to the top but doesn't go over). Pour into a glass (not plastic or aluminum) dish and freeze. Double recipe for a 9 x 13-inch dish. Set out about half hour before serving.
Place rolls in freezer for a little while. Slice entire package of rolls in half horizontally. Place ham and cheese on bottom half. Replace top half. Melt butter. Add other ingredients to melted butter and stir. Pour over rolls. Refrigerate overnight. May be frozen then thawed in refrigerator. Bake at 350 degrees for 12-15 minutes. Slice.
Mix cinnamon crumbs and butter together. Press into bottom of spring-form pan with fingers and slightly up sides.
Mix all ingredients together. If you need the sauce immediately, it may be cooked in the microwave. Otherwise, just put it in the refrigerator for several days.
Mix sugar and cinnamon together. In a 9 x 9-inch pan, tear biscuits apart into pieces. Add syrup and butter. Mix up. Sprinkle with the cinnamon and sugar mixture. Bake at 375° for 15 minutes and eat hot.
Drain and flake the tuna. Set aside. Cook noodles according to package directions; drain. Combine noodles with tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt.
Cook first 4 ingredients together until onions start to brown. Add beef. Let brown. Add remaining ingredients. Bring to boil. Simmer 3 hours with cover on.
Cut broccoli and cauliflower into bite size pieces. Mix all ingredients. Refrigerate for several hours.
Mix together all ingredients. Pour into muffin pans. Bake at 350° for 25 minutes or until brown.
Peel and grate zucchini. Boil for 10 minutes, stirring constantly. Add sugar, pineapple and lemon juice; boil 6 minutes. Remove from heat, add jello. Put in jars or put in refrigerator.
Brown beef with onion in 10-inch skillet; drain off fat. Stir in water, rice, crushed bouillon cubes and dry mustard. Bring to boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato. Sprinkle cheese over top. Cover and remove from heat. Let stand 2 to 3 minutes to melt cheese. Makes 4 to 6 servings.
Cut sausage 3-inches long. Cook in skillet. Prepare potatoes; wash, remove spots, but don't peel; cut lengthwise. Prepare corn, cut in half. Cook potatoes. Add corn and sausage. Add seasoning. Rinse shrimp well. Add to boil. Cook 10 minutes. Boil; serves 6 to 8 people. (Serve with green salad, French or garlic bread.)
Set chocolate chips aside. Cream margarine, oil and sugar together. Add remaining ingredients, except chocolate chips. Mix well. Spread in greased rectangular cake pan. Sprinkle chocolate chips over top. Bake at 325° for 45 minutes.
Spread tuna in ungreased 9-inch square pan or 1 1/2 to 2-quart shallow casserole. Sprinkle with cheese. In medium saucepan, combine soup, peas, celery, milk and onion; heat to simmering. Separate biscuit dough into 10 biscuits; cut each into fourths. Pour hot soup over tuna and cheese; arrange biscuits over soup. Drizzle with butter (I usually use squeeze margarine); top with potato chips (I usually just take a few handfuls and crush then to cover). Bake at 375° for 30 to 40 minutes or until golden.
Combine all ingredients. Top with shredded Velveeta cheese. Bake at 350° for 35 to 40 minutes.
Heat all ingredients, stirring frequently, until margarine is melted. Makes about 3/4 cup sauce; 50 calories per tablespoon.
Brown meat; drain. Put half in 9 x 13-inch dish or pan. Pour one jar Pizza Sauce over meat. Prepare macaroni according to package directions. Stir in egg and pour on top of meat. Bake at 425° for 10 minutes. Add rest of meat, jar of sauce and whatever other toppings you like. Put Mozzarella cheese on top and bake at 425° for 10 minutes.
In a large mixing bowl, combine the flour and sugar. In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered pan. Bake at 400° for 20 minutes or until brownies test done in the center. Frost while still warm with brownie frosting. Cool and cut into bars.
Mix nuts, flour and oleo together. Spread in a 9 x 13 x 2-inch pan. Bake 20 minutes. Cool. Mix cream cheese and sugar. Add 1 cup Cool Whip. Spread over crust. Mix milk and pudding together until thick. Spread over cream cheese mixture. Spread remaining Cool Whip over pudding mixture. Sprinkle with some finely chopped nuts. Refrigerate.
Trim fat from chops. Fry in a large skillet; add chops and brown very slowly on both sides. Leave out. Add water; sprinkle with salt and arrange chops over rice. Sprinkle with remaining salt. Add onion and tomatoes. Spoon on corn; sprinkle with pepper. Bring to a boil. Turn heat down to low and cover and simmer 25 to 35 minutes or until rice is tender. Add small amount of water if mixture cooks dry.
Preheat oven to 325°. In mixing bowl, beat butter, sugars and cocoa until well blended. Beat in eggs, one at a time.
Mix all (except crackers) together (mix in a brown paper bag). Pour over crackers and store in tight container.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Blend together thoroughly sugar and vegetable oil. Add eggs, one at a time, to sugar mixture and blend after each addition. Sift together flour, soda, nutmeg, allspice, cinnamon and salt. Add dry ingredients to sugar-egg mixture alternately with mixture of buttermilk and vanilla extract. Fold in prune pulp and pecans. Pour into greased pan. Bake at 350° for 35 to 45 minutes.
Peel and slice carrots. Cook abut 20 minutes until tender. Mash carrots with potato masher. Grease and flour three 9-inch pans. Set aside.
Cook potatoes without salt. Mash with a little milk and butter. Mix all other ingredients (except Velveeta cheese) with the mashed potatoes. In a 9 x 13-inch pan, spread half of the potato mixture. Layer Velveeta cheese slices. Top with remaining potato mixture. Dot with butter and cover with foil. Bake at 350° for 30 minutes.
Mix sugar, flour, liquid and vinegar. Cook, stirring, on medium heat until thick, about 10 minutes. Add salt, butter or margarine and then beets. Cover and heat. Serve. Serves 4 to 5.
Cook macaroni according to package directions; drain. Combine macaroni and next 5 ingredients; pour into a greased 13 x 9 x 2-inch baking dish. Combine butter and cracker crumbs. Sprinkle evenly over macaroni mixture. Bake at 350° for 30 minutes. Yield: 6 to 8 servings.
Soften cream cheese. Add finely chopped green onions, pecans and dried beef. Knead until well mixed. Shape in ball and chill overnight.
Spread crescent rolls in a 13 x 9-inch pan, press and bake according to directions. Cool. Blend cream cheese, mayonnaise and dressing mix and spread over pressed rolls. Toss raw vegetables, then spread over creamy mixture. Place broccoli and cauliflower last. Let set in refrigerator. Cut into squares.
Slowly brown frog legs in butter. Add salt, pepper and onions and cook until brown. Add tomatoes, bay leaf, thyme, parsley and garlic. Cover and cook for 30 minutes. Add bell peppers and water. Continue to smother until frog legs are tender, 45 minutes to 1 hour.
Prepare hot roll mix according to package directions, adding butter, raisins, fruit and peels, sugar and spices to flour mixture; mix well. Cover with damp cloth and let rise in warm place until double (about 1 hour). Turn out on lightly floured surface and knead until smooth. Shape in 12 buns. Place on lightly greased baking sheet. Cover and let rise until almost double, about 45 minutes. Using sharp scissors (or knife), snip top of buns to form shallow cross. If a glaze is desired, brush with slightly beaten egg white. Bake in moderate oven at 375° about 15 minutes or until done. Cool slightly; form crosses with Confectioners Sugar Icing. Makes 12 buns.
Cream the butter. Add sugar gradually. Cream well. Add egg, almond and vanilla. Sift flour and salt together. Add to first mixture. Blend. Roll gently 1/8-inch thick. Cut out. Bake on oiled sheet at 375° for 8 to 10 minutes. Frost.
Mix together flour, sugar, shortening and salt until it forms crumbs and set it aside. Save 1 cup of crumbs for topping. Mix hot water, baking soda and molasses in a large bowl. Blend in the remaining crumbs with the liquid. Pour into 9 x 13-inch greased pan. Sprinkle 1 cup of crumbs on top before baking. Bake in preheated oven at 350° for 35 to 40 minutes. Let it cool to cut.
Combine dressing mix, dill weed, oil and oyster crackers. Stir to coat. Place on cookie sheet. Place in a 250° oven for 15 to 20 minutes. Stir gently halfway through baking. Cool and store in covered tin or large Ziploc bag.
Preheat oven to 350°. Lightly mix all ingredients, except cheese, in large frying pan. Cook on low heat until underside is lightly browned. Turn into 1 1/2-quart casserole, which has been sprayed with vegetable cooking spray. Top with cheese. Heat in oven for 10 minutes to melt cheese.