HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken with salt, pepper and paprika. Heat oil in	skillet; brown both sides of chicken for 20 minutes. Add lemon juice, water and herbs. Cover and cook for 10 minutes; add vegetables. Cover and cook for 10 minutes more or until tender. Serves 6 at 225 calories.
In mixing bowl, combine biscuit mix, wheat germ and sugar. In another bowl, combine egg, water, peanut butter and vanilla. Beat smooth with rotary beater. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened. (Do not overbeat.) Spoon batter into greased or lined muffin tins, filling 2/3 full. Bake in 375° oven for 20 to 25 minutes. Makes 6 muffins.
Preheat broiler. Break joints of chicken. Brush chicken with oil; season with salt and pepper. Place skin side down. Broil 5 to 6 inches from heat until lightly browned, about 20 minutes. Turn; broil 15 to 20 minutes.
Slice steak across grain into 1/4-inch strips. Peel and chop garlic. Heat to high a wok or large skillet. When hot, add the oil, meat strips and garlic. Cover and stir for about 3 minutes. Dice onion and cut pepper into strips. Cut broccoli and cauliflower into bite size pieces. Drain mushrooms and add these to wok. Add soy sauce and salt and pepper to taste. Continue cooking and stirring for approximately 5 minutes.
Cook squash and onion until tender; let cool. Add sour cream, margarine, soup and dressing (save a little dressing for top of casserole). Bake at 350° for 30 to 45 minutes until brown and bubbly.
Heat the oven to 375°. Mix both sugars, margarine and egg in large bowl with a wooden spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
Preheat oven to 350°. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and oats. Stir in chocolate chips. Drop batter by well rounded teaspoonfuls on cookie sheets. Bake 8 to 10 minutes. Cool on baking sheets for 2 minutes before placing on wire rack. Makes 7 1/2 dozen cookies.
Combine all ingredients; toss well. Cover and chill at least 2 hours. Toss gently before serving.
Blend sugar, cornstarch and salt in large saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Stir in peaches. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla. Best when served warm.
Heat sausages in microwave or oven according to package directions. Melt jelly over low heat in saucepan, stirring constantly. When jelly has become liquid, slowly add mustard, stirring until sauce is smooth and creamy. Add sausages to sauce and serve in chafing dish to keep warm. Use toothpicks to serve.
For coconut eggs, mix coconut, Marshmallow Fluff, 1/2 pound butter and 1/2 pound 10x sugar. Refrigerate for 3 to 5 hours. Roll out eggs in various sizes. Melt chocolate chips in a double boiler or microwave. Do not overcook! Dip eggs in chocolate. Place on wax paper and refrigerate.
Preheat oven to 350°. Place berries in a greased 2 quart baking dish and stir in cinnamon, lemon juice and half the sugar. Sift together flour, baking powder and salt. Combine the eggs, milk, oleo, vanilla and remaining half cup of sugar. Combine the dry ingredients with the wet and beat just until lumps are gone. Pour over the fruit and bake an hour, uncovered, or until the cake pulls in from the sides of the pan. Serve with natural vanilla ice cream or yogurt. Serves 6.
Mix cake according to directions. Pour 1/2 of batter into greased and floured 13 x 9-inch pan. Bake for 15 minutes. Over low heat melt caramels, margarine and milk. Pour over top of baked cake. Sprinkle with chocolate chips and nuts. Cover with remaining cake mix. Bake 20 minutes at 350°.
Combine broccoli, corn, egg, 1/4 cup cracker crumbs, 2 tablespoons butter, onion, salt and pepper in 1 1/2-quart casserole. Mix remaining cracker crumbs and 2 tablespoons butter atop casserole. Bake at 350° for 45 minutes.
Bring sugar and milk to a boil. Let boil 5 minutes. Remove from heat. Add butter, vanilla and cream. Stir until smooth. Pour into an 8-inch square pan or 9 x 13-inch pan. Cool completely. Cut into squares.
Mix first 3 ingredients. Beat in eggs, milk, vanilla and butter. Stir in nuts and pour into unbaked pie crust. Bake in preheated oven at 375° for 45 minutes.
Brown meat and onion; pour off any grease; add salt and pepper. Add soup and water and simmer 10 minutes. Add sour cream. Makes 4 servings. Noodles can be served in meat or separate.
Cut beef into 1 1/2-inch pieces; arrange in greased 5-quart casserole with lid. Cut carrots, celery and potatoes in bite-size pieces. Layer over beef. Sprinkle with salt, pepper, sugar and tapioca. Pour tomato sauce, tomatoes and wine over top. Bake covered at 275° for 6 hours. Makes 8 to 10 servings.
Mix all ingredients well, except pecans and crackers. Let set in refrigerator about 2 days in plastic bowl. Take out. Roll into ball. Roll into pecans. Serve with toasted butter crackers.
Use cast-iron pan with Crisco a quarter inch deep. Salt and pepper fish and flour. Make sure the pan is hot (not too hot) and fry skin up first. Fry until flour on top is gone and turn. Best way to enjoy fried fish.
Melt morsels over hot water. Remove from heat and stir in chow mein noodles and salted peanuts. Drop by teaspoon onto waxed paper. Let stand 20 minutes at room temperature. Makes about 4 dozen pieces.
Mix sugar, water, shortening, raisins, spices and salt together. Boil 3 minutes. Cool. Dissolve soda in water and add to sugar mixture. Blend in flour, baking powder and nuts. Pour into a greased 8 x 12-inch pan. Bake in a 350° oven for 50 minutes. Cool in pan. Cut in bars. Sprinkle with powdered sugar, if desired.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread mayo over onions, sealing to edge of bowl. Top with sour cream. Cover; chill several hours or overnight. Garnish with bacon and shredded cheese, if desired.
Put soup, wine and milk in a baking dish. Stir and place onions and chicken in the mixture. Season with salt, pepper and garlic powder to taste. Bake for 1 hour at 350°.
Trim off ends of zucchini and cut in half lengthwise. Scoop out centers. Place shells in shallow pan.	Dice pulp; set aside. Brown meat, garlic and onion. Stir in pulp, parsley, salt, pepper, Parmesan cheese, bread crumbs and egg. Spoon into shells and top with additional Parmesan cheese. Bake in 350° oven for 30 minutes or until brown. An easy way to use up zucchini.
Stir until morsels are melted and mixture is smooth. Blend in 1 cup walnuts, chopped, and 1 teaspoon vanilla. Pour into a 9-inch pan. Chill until firm. Yield: About 2 1/2 pounds.
Combine flour, cheese, salt and pepper in a bag. Moisten the potatoes with water and shake a few pieces at a time in the bag, coating them well. Place in melted oleo and bake 1 hour at 375°.
Melt cheese and butter in a pan. Dice potatoes. Put potatoes, cheese mixture, sour cream and onions into a casserole dish. Add salt and pepper; mix. Bake at 300° for 30 minutes.
Mix all ingredients except brown sugar and cinnamon. Pour into pan. Mix brown sugar and cinnamon. Pour over cake mix and swirl it. Bake at 350° for 30 minutes.
Chill milk thoroughly before adding above mixture. When frozen in the freezer to a mush stage, add 1 pint of cream, whipped. Finish freezing. Makes 6 quarts.
Cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Add vanilla, almond and lemon extracts. Fold in flour and milk alternately. Bake in greased and floured Bundt pan at 325° for about 1 hour or until cake tests done with a dry toothpick.
Mix flour and sugar together. Add soft margarine, eggs and vanilla. Then stir in chocolate chips. Pour into 2 pie shells. Bake 45 minutes at 350°.
Tear sheets of newspaper into strips about 1-inch wide, tearing down from the fold. To make papier-mache paste, put the flour in a large bowl. Add water, a little at a time, stirring until mixture is smooth and creamy. Dip strips of paper into the paste. Paste the strips in all directions over the object you want to cover. Set your papier-mache object in a warm place to dry. (This may take several days.) When it has dried completely, paint colorful design on it with tempera paint.
Cream margarine and sugar. Add egg and mix well. Combine flour and baking powder; gradually add to margarine mixture. Add coconut, vanilla and nuts. Mix thoroughly.
Mix all ingredients, except lettuce. Cover and chill at least 1 hour. Serve in lettuce lined bowl. Serves 4.
Preheat oven to 400°. Remove skin and fat from chicken; season with paprika and pepper. Dip in milk and roll in crumbs. Place in greased pan making sure pieces do not touch. Bake for 45 minutes or until tender.
Rinse and dry chicken. Heat oil in skillet until haze forms above it. Reduce heat and brown chicken well on all sides; remove form pan, drizzle with sherry. Add vegetables to oil; cook until limp. Add rice and saute until opaque and coated with oil. Add chicken broth and seasonings, return to boil. Pour rice mixture into 2 1/2-quart greased casserole; top with browned chicken. Cover and bake at 350° for 45 minutes. Bake 15 minutes with cheese sprinkled on top.
Stir and let stand overnight. Bake for 1 to 1 1/4 hours at 350°.
In covered micro-cooker combine chocolate morsels and milk. Microwave on HIGH 3 minutes; whisk using 10 inch whisk until thoroughly blended. Add instant chocolate mix; whisk until combined. Microwave on HIGH 2 - 2 1/2 minutes or until hot. Pour into mugs; top each serving with miniature marshmallows, if desired. Serve hot. Makes 4 servings (approx. 3 cups).
Mix well all ingredients for cake. Pour into ungreased pan (approximately 13 x 9 x 2-inch). Bake at 325° for 25 to 35 minutes. Ice while still warm.
Mix the sugar, eggs, vanilla, salt, flour, baking powder and cherry juice. Add nuts, dates, cherries (whole) and chocolate bar pieces. Line bread pans with wax paper prior to putting batter in. Cover with heavy brown paper while baking. Bake for 1 hour and 25 minutes at 300°.
Position rack in middle of oven and preheat to 400°. Spread bread crumbs in shallow metal pan (like cake tin) and toast them in oven, stirring often, until lightly browned (10 minutes). Cool to room temperature. Lower oven temperature to 350°.
Put apples in a pan and cover with water. Cook until apples are good and tender, approximately 1 hour. Drain excess water off apples. Mix the rest of the ingredients with the apples. Put in refrigerator until cold. Roll dough out about the size of a saucer. Put 2 tablespoons apple mixture to one side of the dough. Then cover with the other half. Press down edges with a floured fork. Place on waxed paper that is sprinkled with flour. Make all pies. Fry in iron skillet in hot shortening. Drain on paper towel. Makes 18.
Mix together and put in an airtight container. When using, mix 2 tablespoons to a cup of hot water.
Combine potatoes, water, celery, carrot, onion, parsley flakes, seasonings and bouillon cube. Cover and simmer 15 to 20 minutes. Add milk and flour together, then add to vegetables. Cook until thick. Add cheese; stir until melted.
Mix all ingredients together and put into blender in two batches. Pour into muffin tins lined with foil cupcake liners. Place in freezer on a flat surface. Freeze and store in plastic bag. Let thaw 2 or 3 minutes before serving.
Mix ingredients and pour over flank steak. Marinate 8 hours or more, turning meat periodically. Strain onions out of marinade while cooking steak. Cut cooked steak into narrow strips and serve with marinade.
Heat milk and marshmallows until marshmallows are melted. Cool. Add rest of ingredients and refrigerate.
Combine all ingredients in a large mixing bowl. Beat 2 minutes with electric mixer. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Heat half and half in saucepan until bubbles form, remove from heat. Add to butter and cocoa, 1 1/2 cups powdered sugar, syrup, and vanilla. Beat until smooth. Add remaining powdered sugar, beating until smooth.
Cook bacon until crisp. Drain on paper towel. Lower heat. Stir flour into drippings, cooking until brown 12 to 15 minutes. Stir in onion, red and green peppers, garlic, salt, pepper, red pepper and thyme. Cover and cook until vegetables are tender, about 10 minutes. Gradually add broth, okra, tomatoes and green onions. Cook 10 to 15 minutes. Stir in peeled, cleaned, raw shrimp. Cook 5 minutes more. Add bacon. Serve on rice. Serves 4 to 6.
Fry hamburger and taco mix. Set aside to cool. Crush in Doritos. Mix all chopped lettuce, tomatoes, cheese and hamburger together. Add French dressing last, not too far from serving, about 1/2 hour.
Drain fruit; mix cornstarch and ginger. Add to liquid and cook until clear. Add fruit and spread in an 8-inch baking dish. Slice banana over fruit. Combine oats and melted butter. Sprinkle over fruit mixture. Bake 20 minutes at 350°.
Preheat oven to 400 degrees. Grease 9 inch pie plate. Cook ground beef and onion until beef is brown. Drain; stir in salt. Spread into pie plate. Sprinkle with cheese. Stir remaining ingredients in bowl until blended. Pour into pie plate. Bake for 25 minutes or until knife inserted in center comes out clean.
Saute onion in small amount of oleo. Add Cheez Whiz and undiluted soup. Heat until smooth. Add milk and salt. Cook broccoli; put rice in bottom of casserole dish. Add cooked broccoli on top. Cover with soup mixture. Bake in a 350° oven for 30 minutes.
Cream shortening and sugars. Add eggs and vanilla; beat well. Add all ingredients, but nuts and oats; beat well. Add nuts and oats. Form in rolls and chill at least 45 minutes in refrigerator. Slice 1/8 to 1/4-inch thick and bake on ungreased sheet at 350° for 10 minutes. Makes 5 dozen.
Cover pastor up really, really, really good, then take aim and let it go. Boy, is that good or what?
Cover tightly and marinate overnight. Place in a covered pan and bake at 275° for 5 hours. Uncover and drain. Bake 1 hour longer. Slice and serve. Yield: 8 to 10 servings.
Saute onion in butter until golden; set aside. Roll meat in flour. Cook until brown. Saute in remaining butter. Place in pot. Add remaining ingredients. Cook on medium for about 20 or 30 minutes.
Dice up all vegetables; add vinegar, sugar, oil and water. Put a dash of salt and pepper, if desired. Serve on lettuce.
Cream shortening, oleo and sugar until smooth. Add eggs one at a time and beat. Add flour and milk alternately. Beat well. Spoon into greased tube pan. Bake at 350° for 1 1/2 hours until it comes away from sides of pan.
Butter or grease a shallow, oven glass baking dish, then arrange the fish on it. Brush each fillet with some of the melted butter; sprinkle with salt and pepper. Broil about 2 inches from the heat until lightly browned and flaky (never turn fish while broiling).
Heat oven to 375°. Grease square baking dish (8 x 8-inch). Cook and drain ground beef. Mix sour cream, mayonnaise, onions and cheese in separate dish; set aside. Mix Bisquick and water and pat into pan and press 1/2 inch up sides. Layer the ground beef, sliced tomatoes, green pepper and sour cream mixture on top. Sprinkle with a little paprika. Bake 25 to 30 minutes until brown.
Simmer sugar, water and instant coffee for 45 minutes. Cool. Add vanilla and vodka. Makes 2 (1/2 fifths).
Cook hamburger, onions and celery in the water until celery is cooked. Add catsup, chili powder, salt, pepper and sugar; cook a little longer. Delicious on hot dogs.
Sift flour, baking powder and salt together and mix well with graham flour, bran and nuts. Beat eggs and add milk and honey. Add to dry ingredients and mix only enough to dampen all the flour. Pour into greased loaf pan and bake in hot oven at 400° for 30 minutes. Makes 1 loaf.
Boil potatoes in enough water to cover till tender. Peel and mash, add all other ingredients. Flavor with lemon or nutmeg and bake in pie shell at 350° for 40 to 45 minutes. Yield: 8 to 10 servings.
Heat oven to 350°. Mix flour, cinnamon and nutmeg. Set aside. Beat eggs until lemon colored (about 3 minutes). Beating well after each ingredient, add these to egg in order given: sugar, vanilla, clear syrup and cane syrup. Next add flour mixture alternately with orange juice, then add orange peel and pecans. Pour in uncooked pie crust and cook at 350° for 10 minutes. Reduce heat to 280°. Cook 30 to 45 minutes until nice and fluffy. Similar to custard or pudding.
Beat egg whites until stiff. Add cream of tartar, mint and vanilla extracts. Slowly add sugar and beat well. Add chocolate chips. Drop by teaspoon on baking sheet sprayed with nonstick spray. Bake at 275° for about 30 minutes. When done, let cookies cool for 10 minutes before serving.
Scald milk. Pour over sugar. Let stand until warm. Add yeast dissolved in 1/4 cup warm water. Add beaten egg and 2 cups flour. Add melted shortening. Let stand, covered, for 30 minutes, then add remaining 1 1/2 cups flour and salt. Cover and put in refrigerator. When ready to bake, roll out on floured board. Let rise 2 hours. Bake at 450° about 15 minutes.
Place half each of yogurt, orange juice concentrate, skim milk and vanilla in container of an electric blender. Add enough ice cubes to measure 3 1/2 cups; blend until smooth. Repeat procedure with remaining ingredients. Serve immediately. Yield: 7 cups.
Cream sugar and butter. Add vanilla and eggs. Mix in flour and milk alternately. Roll out on floured board, adding flour until dough is firm enough to cut.	Thin dough will make crispy cookies. Thick dough makes softer cookies. Bake at 325° about 7 minutes.
Preheat oven to 350°. Mix cake mix, margarine and 2 eggs. Spread in a 9 x 13-inch pan. Mix 1 egg, crem cheese, powdered sugar and brown sugar. Spread over mixture. Sprinkle pecans on top. Bake 45 minutes or until brown. Yield: 30 pieces.
Cream butter and sugar. Add eggs. Mix food coloring and cocoa. Add to sugar and butter mixture. Add buttermilk and vanilla with flour and salt. In a small bowl mix vinegar and soda together; fold into other ingredients. Bake at 350° for 35 minutes.
Blend eggs, butter and water into cake mix. Beat on low speed for 30 seconds. Then beat on high speed for 4 minutes or until the mixture is smooth. Grease pan, add mixture and bake at 350° for 35 minutes.
Mix brown sugar and eggs together. Add oil, then coffee and vanilla. Add salt and soda to flour; sift into the mixture. Mix well. Place in a large cookie sheet. Don't forget to grease and flour bottom of pan. Sprinkle top with chopped nuts and chocolate bits. Bake in a 350° oven for 10 to 15 minutes. (Maybe less time; depends on how well oven heats.)
Melt butter in 9-inch square pan over low heat; remove from heat. Combine eggs, sugar, flour, soda and nuts and mix well. Stir in vanilla and pour into pan over melted butter. Do not stir mixture. Bake 30 minutes at 350°. Turn out of pan; cut into bars. Dust with confectioners sugar; cool. Yields 3 dozen bars.
In a large bowl, beat eggs by hand until frothy, about 3 minutes. Add oil, sugar, vanilla and zucchini; mix well with spatula. Add dry ingredients and mix well. Spray 2 loaf pans with a cooking spray and lightly flour. Divide batter evenly between pans. Bake at 325° for 1 hour and 20 minutes. Cool in pans, then gently turn out onto serving dish.
Beat egg and egg yolks until light and fluffy.	Beat in water and salt. Knead with hands 2 cups flour. Makes into a ball form.
Cover peas with water. Soak overnight; drain. (Frozen or fresh peas can be substituted.) Saute onions in butter until soft. Add peas and enough water to cover. Bring to a boil. Stir in sugar and seasonings. Simmer, covered, until peas are soft.
Boil water, sugar and cream of tartar for 2 minutes. Drop in 20 Ritz crackers (do not stir) and boil for 1 minute longer. Remove from heat and add lemon juice. Let cool. Pour in unbaked pie shell. Dot with butter and cinnamon. Bake in 300° oven for 30 minutes.
Mix together flour, salt and sugar. Dissolve yeast in warm water. Add yeast mixture and oil to flour, stirring to make soft dough, but not sticky. Turn dough out onto a lightly floured surface; add more flour if dough is sticky. Knead about 10 minutes or until dough is smooth and elastic. Put dough in lightly oiled bowl; brush with oil. Cover with towel. Put in a warm place. Let rise until doubled in size (about 2 hours). Remove dough from bowl; punch it down on a lightly floured surface. Divide into 2 equal balls. Cover and let rest 10 minutes. Taking 1 ball at a time, roll out in a circle about 14-inches in diameter. The dough should be thinner at the center than at the edge. Place each circle on a pizza pan or baking sheet. Pinch the edge of dough up to form a rim. Prick lightly all over with a fork. Fill with favorite filling. (Yields 2 pizzas.)
Mix bananas and margarine. Add flour and soda. Add other ingredients. Add nuts last. Mix all together with a large wooden spoon. Spray muffin tins with Pam or Baker's Secret spray. Bake in 300° oven until done. These are great for a breakfast muffin. Keep extras in refrigerator and warm in microwave. Makes 20 to 24 regular-size muffins.
Dissolve puddings and jello in boiling water. Let stand until syrupy. Add pineapple and oranges and Cool Whip. Mix well. Pour into 9 x 13 pan and chill.
Trim excess fat from pork. Cut 3 cloves garlic into slivers. Moisten with water and roll in the crushed rosemary. Cut small slashes on both sides of pork; insert garlic into holes. Sprinkle meat generously with pepper and seasoned salt. Wrap tightly in foil and refrigerate.
In large pot, pour milk over cooked noodles, add chicken, broth and margarine. Warm, stir often to prevent sticking. Add seasonings. Crumble saltines and add to thicken. Freezes okay.
Mix first 3 ingredients together; roll in balls. Place on wax paper. Melt wax and chocolate chips. Dip balls into chocolate with toothpicks. Place on wax paper.
Peel and cook potatoes; drain. Beat cheese and sour cream to blend. Gradually add hot potatoes and beat until light and fluffy. Add seasoning. Spoon into buttered 2-quart casserole. Brush with butter and brown in a 350° oven for 30 to 40 minutes.
Break apart and put graham crackers on cookie sheet. Boil sugar and butter together for 2 minutes. Chop amount of almonds or pecans desired. Spread liquid over the graham crackers. Sprinkle with nuts. Bake at 350° for 8 to 10 minutes. Remove from pan immediately and cool on wax paper.
Saute in large boiler the onions, pepper, butter and salt to taste and broccoli about 5 minutes. Add canned milk, whole milk and salmon (stir continuously). Bring to boil; cut off immediately. Serve hot. (If you like oyster stew, you will love this.) You may enlarge ingredients to fit the number you serve. This will serve approximately 4.
Cook potatoes (peeled or not) for mashing. Salt if desired. Mash potatoes and add cream cheese and sour cream (add no-fat variety if you like). Dot with butter. Put into casserole and cover with foil. Refrigerate until ready to use. Warm in slow oven. Will keep in refrigerator several days. If reheated in microwave, cover casserole with Saran Wrap and warm on Medium power.
Mix spices in water and stir. Blend all ingredients thoroughly. Form all into a large roll about 2 1/2 inches in diameter. Wrap in foil, shiny side out. Refrigerate 24 hours. Poke holes in bottom of package. Place on broiler rack with pan of water underneath. Bake at 325° for 90 minutes; unwrap and cool. Wrap in plastic for storage.
Cook asparagus; drain. Saute onion in butter. Combine eggs, milk, herbs, salt and onion. Fold in flaked salmon. Reserve 6 asparagus spears; place rest in pastry shell. Pour in salmon mixture. Top with 6 asparagus spears left. Bake in 425° oven for 35 to 40 minutes or until set. Serves 6.
Preheat oven to 350°. Combine all ingredients. Mix well. Spread into a pie pan. Bake 15 minutes. Garnish with additional almonds. Serve with crackers or bread cutouts.
Simmer or pressure chicken until tender. Remove meat from bones. Sprinkle onion soup mix over bottom of baking dish. Sprinkle rice over onion soup mix. Lay chicken on top of rice. Dilute soup with broth and place over chicken. Dot with butter.