HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chicken pieces and pat dry. Measure buttermilk into shallow glass baking dish. Combine remaining ingredients, except margarine, in a resealable bag; shake to mix well. Coat chicken pieces in buttermilk; place chicken, a few pieces at a time, in a zipper top bag and shake to coat evenly. Repeat with remaining chicken and place, meaty sides up, in baking pan. Bake in preheated 375° oven until chicken is fork-tender and juices run clear, about 45 minutes. Brush tops of chicken lightly with margarine halfway through baking time.
In a skillet or saucepan, saute peppers and onion in butter for 3 minutes. Stir in the rice, soup mix, picante or salsa, cumin, garlic, salt and water. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until rice is tender. Garnish with sour cream, if desired. Yield: 6 to 8 servings.
Bake and cool pie shell as package directs; set aside. In 3-quart saucepan combine pudding mix and milk. Cook and cool for pie, as package directs. Pour into cooled crust. Chill several hours until set. Spread 1 cup of whipped topping over filling. Arrange strawberries and blueberries on top. Pipe or dollop with remaining whipped topping. Just before serving, dust with powdered sugar. Makes 6 to 8 servings.
Marinating times (in refrigerator): fish or shrimp 20 to 30 minutes, chicken 30 minutes to 2 hours, beef or pork strips 30 minutes to 2 hours, steaks 30 minutes to 2 hours, cubes 1 hour to 24 hours, chops 30 minutes to 2 hours, roast 12 hours to 24 hours and ribs 12 hours to 24 hours.
Heat oven to 350°. Melt chips and butter. Add other ingredients. Bake at 350° for 20 to 25 minutes in a 9 x 13-inch pan sprayed with Pam.
Mix first 3 ingredients with salt and pepper, then add rest of ingredients. Drop spoonfuls into hot skillet until brown. Turn and brown other side.	Delicious.
In saucepan add the water and butter/oleo. Bring to a boil and add flour gradually. Stir until smooth, like a paste, on low flame. Once flour is all mixed in, remove from stove. Let cool 20 minutes. Add 4 eggs, one at a time. Beat with wooden spoon. In a greased 9 x 13-inch dish add the paste, spreading it on the bottom. Bake 35 minutes in 400° oven. When removed from oven, wrap paper towel around hand and press any air bubbles that may be there, out. Mix the milk and pudding and softened cream cheese with mixer, beat well until very thick. Spread over the cool crust. Add Cool Whip on top and refrigerate.
In a medium bowl mix all ingredients (except raw vegetables). Cover and chill. Makes 3 cups.
Melt chocolate and peanut butter. Mix with cereal. Dump into a large brown bag which has the powdered sugar in the bottom. Shake well and put on a large cookie sheet to crisp up.
Combine sugar, oil, pumpkin and egg. Beat until smooth. In another bowl, combine flour, powder, soda and spices. To plump raisins, boil 1/3 cup water and raisins and let stand for 5 minutes. Mix wet and dry ingredients together, folding in raisins and any remaining soaking water and nuts. Bake in a loaf pan sprayed with nonstick cooking spray. Bake for 1 hour at 350°.
In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and wax paper lined 10 x 15-inch jelly roll pan. Bake at 375° for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside. Meantime, prepare filling.
In a skillet, cook onions and pepper in butter about 3 minutes, until soft. Add beef and cook until lightly browned. Stir in tomato soup, water, vinegar, salt, basil and oregano, blending well. Stir in the cooked rice and pimento. Put in 2-quart casserole dish and bake at 350° for 30 minutes.
Melt margarine in small pan. Pour sugar into mixing bowl. Pour margarine directly into sugar. Measure oatmeal. Add enough water to wet oatmeal thoroughly (water will cook out). Add oatmeal to sugar and margarine mixture. Add syrup and salt. Whip mixture.
Mix egg, margarine, vanilla, milk, oil and rhubarb; set aside. Mix sugar, flour, soda, salt and cinnamon. Mix all together and add nuts; pour into greased pan. Bake at 350° for 50 to 60 minutes.
Mix 1 1/2 sticks melted butter with graham cracker crumbs. Spread over bottom of container. Refrigerate. Mix 2 sticks melted butter, powdered sugar, eggs and vanilla. Beat 20 minutes at medium speed. Spread over crust. Place sliced bananas lengthwise on filling. Spread drained pineapple over bananas. Prepare Dream Whip as directed as package. Spread over pineapple. Top with cherries and pecan chips. Place cherries as centers of cutting squares.
In 2 quart saucepan combine sugar, syrup and water. Cook; stirring constantly until sugar dissolves and starts boiling. Cook on medium heat, without stirring, to 260° (hard ball). Remove from heat. In large bowl beat egg whites to stiff peak. Gradually pour hot syrup over egg whites; beating constantly on high 6 minutes. Add vanilla; keep beating for 10 more minutes until soft peaks form and starts losing gloss. Add nuts; mix. Let stand 2 minutes. Drop by teaspoon onto buttered baking sheet. Bake 20 minutes at 300°.
In oblong pan, place graham cracker crumbs for crust. Mix Cool Whip, cream cheese, milk and sugar with electric mixer. Spread half the mixture over crust. Pour cherry pie filling over mixture. Pour other half of the mixture over cherries. Sprinkle graham cracker crumbs on top and refrigerate for 1 hour.
Mix well and roll out on floured board. Handle as little as possible. This makes 3 to 4 crusts.
Sift flour, sugar and baking soda together. Melt margarine, cocoa and water over low heat and bring to a boil. Pour over dry ingredients. Add buttermilk, eggs and vanilla and mix well. Pour into a greased 9 x 13-inch pan and bake at 350° for 25 to 30 minutes. Pour frosting on cake while warm.
Saute chopped onions and mushrooms in oil. Drain artichoke hearts well and quarter. Make sauce by melted butter; add flour, milk and chicken stock. Cook and stir until thick and smooth. Remove from heat. Add 1/4 cup cheese and 3 tablespoons sherry if desired. Season if needed. Pour sauce over chicken, artichokes, mushrooms and onions; mix well. Put into casserole dish. Put remaining cheese on top. Sprinkle with paprika. Can add olives and pimento for color if desired. Bake uncovered at 375° for 40 to 50 minutes or until hot. This can be prepared ahead of time and refrigerated for 2 to 3 days.
Heat oil in large skillet on medium high heat. Add veggies; cook and stir until tender-crisp. Sprinkle salad dressing mix over veggies; toss to coat well. Stir in vinegar until well mixed. Serve warm.
Mix dry ingredients. Beat eggs and vanilla; add to dry mixture. Add melted butter, applesauce, raisins and nuts. Bake in tube pan in 350 °oven for 45 minutes to 1 hour.
Cream oleo and sugar. Beat in vanilla and egg, then add flour and soda. Blend in milk and mix well. Drop by teaspoon on ungreased cookie sheet. Dip glass in sugar and press on cookies. Bake at 325° for 6 to 8 minutes.
Dissolve jello in boiling water. Add raspberries, mashed with a potato masher. Add applesauce. Serve with sour cream with sugar added.
Brown ground beef; drain and add salt and pepper. Spread in casserole dish or long cake pan. Spread pizza sauce over meat and sprinkle cheese over sauce. Combine Bisquick with milk and eggs and pour over casserole (mixture will be thin). Bake at 400° for about 40 minutes or until brown.
Mix together and pour into a 9 x 12-inch pan. Freeze overnight. Will keep for weeks (frozen) and is so easy that it is perfect to keep on hand for unexpected guests or dinners.
Prepare macaroni according to package directions; drain. In medium bowl, combine macaroni, chicken and next 4 ingredients; mix well. In small bowl, blend remaining ingredients. Add to salad mixture; toss to coat. Cover and chill thoroughly. Toss gently before serving. Garnish as desired. Serves 6 to 8.
Mix cabbage, carrot and bell pepper. Blend vinegar, sugar, celery seed and mayonnaise. Mix all together and store in refrigerator.
Boil sugar, syrup, water, vinegar and oleo; add vanilla. After mixture is cooked, boil until mixture forms hard ball in cold water. Add vanilla; stir. Pour over the popped corn; dip your hands in cold water so mixture won't stick to them. I usually double this batch.
Cut biscuits in quarters. Put 3/4 cup sugar and 1 teaspoon cinnamon in a plastic bag. Put biscuits in bag and shake good on all. Layer in tube pan. Mix butter, brown sugar and 1/2 teaspoon cinnamon. Heat this mixture and pour on top of coated biscuits. Cook at 350° for 30 minutes.
Mix chicken soup, chicken, 3/4 pint sour cream, green chilies, salt and onions. Place filling in each tortilla with a small amount of cheese. Roll. Place in baking dish that has been lined with small amount of filling. Assemble all enchiladas; add remaining filling on top, then add remaining sour cream and cheese. Bake at 350° for 20 to 30 minutes.
Break cauliflower up into bite size pieces. Sprinkle the Zesty Italian dressing on it and pour peas over it. Next, sprinkle the Cheddar cheese on. Put enough Hellmann's (approximately 3/4 of a gallon jug) over top to cover. Let set overnight. Next day, stir and mix.
Mix first 3 ingredients and refrigerate overnight. Shape into berries and roll into jello. Make confectioners sugar icing with green food coloring and drizzle over top like leaves.
Grease square pan, 8 x 8 x 2 inches. Sprinkle chilies and tomato evenly in pan. Beat remaining ingredients with wire whisk or hand beater until smooth; pour over top. Heat oven to 375°. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. This has 18 grams carbohydrates.
Spread dip in bottom of 9 x 13-inch dish. Mash avocados with lemon juice and salt and pepper. Drain off lemon juice. Spread over bean dip. Mix sour cream, mayonnaise and taco seasoning. Spread over previous layer. Top with onions, tomatoes and olives. Cover with cheese. Chill overnight if possible.
Dip chicken in dressing. Roll in crumbs. Bake at 375° until done.
Melt margarine and saute onions. Add cheese, soup and garlic powder. Melt slow. Cook the broccoli; drain. Put broccoli in casserole dish and pour in sauce. Top with Durkee onions. Bake 20 minutes at 350°.
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch or 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes.
Place the meat in the water with the red pepper. Cook with lid on for about 1 1/2 hours or until meat is tender. Wash kale several times. Trim off the root and heavier part of the leaf. Remove meat and put the kale in; cook until tender. Replace the meat on top and heat thoroughly. Serves 4 to 6.
Coat meat with flour. Slowly brown meat in hot fat on all sides. Add salt, pepper, chopped onions, bay leaf and garlic. Slowly stir in hot water or meat stock and canned tomatoes. Add Worcestershire sauce. Cover pan and simmer 2 hours until meat is tender. Add sliced celery, whole onions, carrots cut into 2-inch lengths and potatoes. Sprinkle vegetables with salt and pepper. Cover and simmer 20 to 30 minutes longer until vegetables are tender. (If serving with dumplings, 15 minutes before end of cooking time drop dumplings by the spoonful on top of bubbling stew and cover tightly.) Place meat and vegetables in middle of a hot platter. Surround them with dumplings. Serves 6.
Mix sugar and salad oil, then add eggs, soda, flour, powder, cinnamon and salt, one at a time. Mix in nuts and carrots. Bake at 325° for 30 minutes. Makes 3 layers.
In a medium bowl, combine salmon, potatoes, yogurt, mustard, egg white, carrot, onion, paprika and lemon juice. Shape into 8 patties. Put bread crumbs on a plate and coat the patties with the crumbs.
Cut larger pieces of chicken in half for uniform size. Combine all ingredients in 4-quart casserole. Cook, covered, in microwave for 30 minutes or until done, stirring once. If desired, thicken sauce with 1 tablespoon cornstarch. Makes 4 to 6 servings.
Mix cake mix, eggs, oil and oranges. Makes 4 layers. Bake at 350° for 15 minutes. Cool. Mix pineapple, pudding and Cool Whip in a large bowl. Put lots of icing to each layer.
Cook and crumble sausage; drain well. Press rolls into 9 x 13 inch casserole dish. Sprinkle sausage over rolls. Beat eggs slightly; add milk, salt and pepper to taste. Mix well; pour over sausage. Sprinkle cheese over all and bake at 400° for 20 minutes.
Combine flour and shortening thoroughly. Add remaining ingredients and mix. Press into pie pan and bake in a 400° oven until brown.
Blend soup, milk and pepper. In 1 1/2-quart casserole arrange alternate layers of potatoes, onion, soup mixture and cheese. Dot top with butter. Cover. Bake at 375° for 1 hour. Uncover. Bake 15 minutes more or until done. Makes 4 cups.
Combine all ingredients in a pan. Bring to a boil, then simmer, covered, for 20 minutes. Serve hot. Serves 15 to 20.
Cook sausage in skillet. Add onion and cook until it is transparent (do not brown onion). Drain sausage and onion. Add next 7 ingredients to sausage and onion and mix well. Chill for at least 2 hours (may chill overnight). Shape into small balls (walnut size) and roll in flour. Beat together eggs and milk. Dip meat balls into this mixture, then roll in bread crumbs. Fry in hot oil until golden brown. (Change oil often.) Bake at 375° for 15 to 20 minutes.
Form ingredients into meatballs (approximately 75 meatballs). Place in large roaster.
Combine all ingredients in pan or saucepan. Simmer on moderate heat, covered, for 25 to 30 minutes or until cabbage is tender.
Drain oranges, saving juice; refrigerate. Add enough water to the juice to make 1 cup. Bring to boil. Add jello; mix until dissolved. Stir in the ice cream. Let sit in refrigerator until thickened. Stir in orange slices and pour filling into the pie shell.
Mix well all of the ingredients (except pie filling). Spread in 8 x 8 x 2-inch Pyrex dish. Spread pie filling on top of cake mixture. Chill in refrigerator.
Mix well and pour into an oblong glass dish. Let set until firm. When firm, mix second layer.
Mix together margarine, cream cheese and powdered sugar. Then mix together Cool Whip, instant pudding and milk in a very large bowl. Combine both mixtures together.
Boil the first 3 ingredients together until thick. Set aside. Mix together the butter, flour, sugar and soda. Add oatmeal. This is crumbly mixture. Pat half into greased pan. Spread on date filling, then top with balance of crumbly mixture. Bake in a 350° oven for 35 to 40 minutes.
Preheat oven to 350°. Cook sausage on stove and blot with paper towels to remove grease. Combine sausage with cheese, dressing, olives and red pepper. Mix well. Refrigerate until needed. Lightly grease mini-muffin tins and press 1/4 cut won ton wrapper into pan. (It will look almost like a star.) Brush with oil. Bake 5 minutes until golden brown. Cool and remove from tins. Fill with sausage mixture and place on baking sheet. Bake 5 minutes until bubbly.
Stir together 1/2 of tea and 1 can of limeade in a pitcher. Pour into individual ice filled glasses. Garnish each glass with a lime slice. Repeat with remaining tea and limeade. Serves 12.
Cook sugar, salt, cocoa, milk and white syrup on high to bring to boil and turn down low. Find the setting that will keep it at a rolling simmer. Cook to medium ball in water (takes a minimum of 40 minutes). `Set off fire and add oleo. Let set 10 minutes to cool. Add nuts and vanilla. Beat by hand until thick. Pour into buttered pan.
Mix together sweet potatoes, granulated sugar, milk, eggs, salt, cream cheese and vanilla. Pour into baking dish.
Take 1 cup berries and crush. Place in a 2-quart saucepan. Add water and bring to a boil. Cook 3 to 4 minutes. Mix together the sugar, cornstarch and salt, then add slowly into berries. Cook until thick and clear. Put 1 cup berries in a pie shell. Mix the rest in thickened sauce and pour on top of berries in pie shell. Chill and serve with Cool Whip.
Combine butter and flour over medium heat. Make a smooth paste. Gradually add milk. Simmer for 2 or 3 minutes. Add cheese. Simmer until cheese melts. Remove from heat. Add green pepper, onion, salt, pepper, tomatoes and macaroni. Mix lightly. Pour into baking dish. Bake at 325° for 1/2 hour after mixture begins to boil, about 45 minutes total.
Cook sugar and white syrup in a 3-quart pan over moderate heat until mixture boils (no more). Remove from heat and stir in peanut butter. Mix in Rice Krispies. Press in buttered pan.
Place pecans in 3 unbaked pie shells. Mix other ingredients. Pour over pecans. Bake 10 minutes at 400°. Reduce to 350° for 30 minutes or until set. Yields 3 pies.
Crumble cornbread and loaf bread. Mix together with chopped onions, sage, salt and pepper. Melt margarine in 1 qt. broth, then mix with cornbread mixture. Add beaten eggs after mixtures cools. Continue to add extra broth as needed for a thin consistency. Pour in crock pot. Cook on low for 4 - 5 hours until onions are tender.
Prepare rice per package directions and chill for one hour. Cook and drain broccoli and chill for 1 hour. Gently toss rice, broccoli and shredded cheese. Stir in meat, sour cream and mayonnaise. Lightly pepper and salt. Garnish with croutons. Chill for one hour or overnight. Yield: 4 servings.
Peel onion and trim the top. Place in a 9 x 9-inch piece of heavy-duty aluminum foil. Sprinkle with bouillon. Twist top of foil like a chocolate Kiss. Place on warming shelf of grill. Cook on low with lid closed for 25 to 35 minutes.
Cook potatoes in salted water. While they are cooking, fry bacon until crisp and cut into small pieces. In 2 tablespoons of drippings, cook onion and green pepper until tender. Place potatoes, salt, pepper, butter and milk in a large bowl of electric mixer. Begin beating on low and move gradually to high speed until potatoes are fluffy. Add eggs, cheese, onion, green pepper and bacon. Beat until well mixed. Bake in buttered casserole at 350° for 35 minutes.
Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 x 1 1/2 inches (do not use pans with removable bottoms). Bake as directed; cool 10 minutes. Remove from pans; cool completely. Place cake layers, top sides up, back in the 2 clean pans; prick each layer with utility fork at 1/2-inch intervals. Pour 1 cup of the boiling water over raspberry flavored gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry flavored gelatin over 1 layer. Repeat with lime flavored gelatin. Refrigerate 3 to 4 hours. Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of the whipped topping. Remove remaining layer from pan as directed; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened gumdrops cut to resemble holly.
Cream sugars and butter. Blend in the egg and vanilla. Combine the flour, baking soda and salt; add to mixture. Then shape 1 tablespoon of dough into a ball for each cookie and roll in sugar. Next push an ice cream stick into the center of each ball and flatten balls with a sugar-dipped glass bottom. Press M&M's lightly into the dough. Bake at 350° for 7 to 10 minutes.
Heat to boiling. Add vegetables which have been cooked and salted. (Cook vegetables separately, cut up in small cubes.) Brown hamburger with onions. Add drippings and hamburger to soup. Take some less thant 2 quarts flour and add water to make a smooth paste to thicken soup. Cold pack 2 hours or 40 minutes at 10 pounds pressure.
Bake potatoes for 1 hour at 400°. Cut in half; scoop out center and whip. Add remaining ingredients and beat well. Stuff empty potato shells with this mixture. Serve warm.
Put all ingredients except evaporated milk in crock-pot. Cover and cook on low, 10 to 12 hours or high, 3 to 4 hours. Stir evaporated milk during last hour.
Combine butter and sugar. Mix 10 - 15 minutes until creamy. Add one egg at a time, mixing well. Add remaining ingredients. Mix at high speed until creamy. Bake at 325° for 20 - 30 minutes. Makes either two layer cake or sheet cake.
Preheat oven and baking sheet to 450°. Slice each sausage link into one quarter inch pieces. Cook according to package directions; drain on paper towels. In medium bowl, beat eggs slightly with fork. Stir in milk, cheeses, green onion and sausage. Pour into thawed pie crust; sprinkle top with paprika. Bake at 450° for 15 minutes. Reduce oven temperature to 350° and continue baking for 25 minutes or until knife inserted in center comes out clean. Let cool on wire rack 15 minutes before serving. Makes 6 servings.
Save 1/2 of margarine for top. Boil chicken until done. Chop into bite size chunks. Mix soup, sour cream and margarine. Then spread over chicken. Crumble crackers and spread over chicken. Drizzle with remainder of margarine. Bake for 30 minutes at 325°.
Mix with pumpkin (can) and pour into pie shell and bake until center is almost firm.
Pour over cake mix and bake at 350° for 10 minutes and watch them until done.
In a 9 x 13-inch pan, crumble hamburger. Put chopped onion over that. Put drained vegetables over all. Mix soups in mixing bowl. Spread soups over all in the cake pan, then put Tater Tots over all and cover with foil. Bake one hour at 350°.
Beat margarine and sugar until light and fluffy. Add combined flour and crumbs. Mix well. Press onto bottom of greased 13 x 9-inch pan. Sprinkle with remaining ingredients. Bake at 375° for 15 to 20 minutes until golden brown.
Brown beef with onion and pepper in olive oil. Break up meat. Add next 5 ingredients; cover and simmer 1 hour, stirring occasionally. Stir garlic and 1 teaspoon salt into sauce. Add remaining salt to boiling water and cook spaghetti according to package directions.
Drain pineapple (save juice). Mix together pineapple and marshmallows. Refrigerate. In saucepan, mix sugar, pineapple juice, vinegar and flour. Cook until thickened. Cool. Pour into pineapple and marshmallow mixture and mix. Refrigerate. Chop peanuts and apples (unpeeled). Mix together and add to pineapple mixture. Add Cool Whip. Mix well.
Blend cottage cheese, milk and lemon juice in blender. Add chives and onion powder; blend again. Add Hidden Valley mix; blend again. Chill at least one hour.
Grease and flour a 13 x 9 x 2-inch pan or 2 loaf pans. Mix the first 6 ingredients well. Mix flour, cocoa, baking soda, salt and baking powder. Add alternately with zucchini. Bake at 350° for 45 to 55 minutes. After cake cools, can frost with favorite frosting.
In small saucepan, heat first 3 ingredients until very warm (120° to 130°). In large bowl, blend warm liquid, 1 cup all-purpose flour, 3/4 cup wheat flour, sugar, salt, yeast and egg at low speed until moistened. Beat 4 minutes at medium speed. By hand, stir in remaining wheat flour and enough all-purpose flour to form a stiff dough. Knead on a floured surface until smooth and elastic, about 5 minutes. Place dough in a vegetable spray coated bowl; turn greased side up. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Soften yeast in lukewarm water; pour hot water over sugar, salt and shortening. Cool to lukewarm. Add 1/2 cup flour and mix thoroughly. Add softened yeast, about 1/2 remaining flour and egg, beating thoroughly. Add enough flour to make a soft dough that can be handled on board. Allow to rest for 5 to 10 minutes. Knead 3 to 5 minutes.
Mix first 3 ingredients by hand until like fine bread crumbs. Add egg yolks, one at a time. Knead well after each addition. Divide into 8 balls. Place onto cookie sheets. Press with hand into rounds; prick with a fork. Bake in preheated oven at 350° for 15 minutes. Reduce heat to 300° and bake for 30 minutes. Cut into eighths. Return to oven to brown edges (optional). Arrange on small paper plates and sprinkle with sugar, if desired. Wrap in foil or Saran Wrap. Store in airtight tin.