HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, vinegar, salt, cayenne pepper and egg in blender. Rinse chicken and pat dry. Place in single layer in glass dish. Pour marinade over chicken, turning to coat. Cover and marinate 8 to 16 hours, turning occasionally. Drain chicken, reserving marinade and place on rack. Grill for 1 hour, turning and basting with reserved marinade.
Take half of cheese, bisquick, and sausage mix well. Roll on floured surface thin. Take rest of cheese and stuff peppers. Wrap dough around peppers. Roll in shake and bake. Bake @350 for almost 20 minutes.
Mix all together, put in 2 qt casserole. Sprinkle with 1 pkg of crumbled Town House Crackers, top with 1 stick of melted margarine. Bake at 350° for 30 - 40 minutes.
Mix all ingredients well. Drop onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 5 dozen.
Cook broccoli; drain. Add soup, onions, cheese, beaten eggs and mayonnaise. Place casserole in a 350° oven for 30 minutes. (Crackers may be crumbled over the top before baking if preferred.)
Mix the flour, cocoa, sugar, baking powder and soda and salt in a large bowl.
Mix together. Refrigerate for 1 hour. Use as marinade on meats and vegetables. Must use low salt (sodium) soy sauce or it will be too salty.
In a bowl, combine flour and sugar. Drain the pineapple, reserving 1 1/2 cups of juice. Add juice to flour mixture. Mix well. Stir in the pineapple and cheese. Pour into a greased 13 x 9 x 2-inch baking pan. Cover and bake at 350° for 30 minutes. Uncover and stir. Bake 10 minutes longer. Combine melted butter and cracker crumbs. Sprinkle over the pineapple mixture. Return to the oven for 10 to 15 minutes or until a knife inserted near the center comes out clean. Yield: 16 to 20 servings.
Cut core from head of cabbage; peel off 12 leaves. Cover with water; bring to boil, remove and drain. Mix hamburger, egg, rice, onion and Parmesan cheese. Fill each leaf and roll. Put in baking pan and top with tomato soup. Cover and bake at 350° for 1 1/2 hours.
Place potatoes, eggs, celery, black olives and pickles in large bowl. Mix mayonnaise, sour cream, salt and pepper. Stir into potatoes and chill. Leave skin on potatoes.
Place unopened can of milk in pot and cover with water. Bring to a boil. Reduce heat to simmer for about 2 hours. (Make sure water always covers pan.) Cool. Line bottom of crust with bananas. Pour Eagle Brand over bananas. Top with Cool Whip. (May sprinkle Heath bar crumbs over top.)
Chop chicken into chunks. Lightly saute chicken, adding green and red pepper. Also add sliced up onion, salt, pepper and cream of chicken soup. Simmer about 20 to 30 minutes on low heat.
Crush graham crackers and place in 6-quart mixing bowl, add nuts, raisins, candied fruits and cherries. Cut marshmallows in half and place in top of double boiler. Add orange juice and maraschino cherry juice. Stir until marshmallows are melted. Add Peach Schnapps; remove marshmallow mixture from heat and beat with highest speed of electric mixer for 15 minutes. Add graham cracker mixture and blend thoroughly. Line 2 bread loaf pans (9 x 5 x 2-inch) with two strips of wax paper 3-inches above rim. Turn fruitcake in to the pan. Press with spoon, fold wax paper over cake and press down with hands. Chill in refrigerator at least 8 hours before slicing. Makes about 7 pounds fruit cake.
Bake cookie dough as directed on a pizza pan. Let cool. Mix the cream cheese and powdered sugar. Spread over cookie. Place fruit around the cookie. Keep in refrigerator.
Mix all together and top with bacon. Bake at 325 degrees for 1 hour.
Boil chicken until done. Cool. Remove bones. Combine soup and broth. Fix stuffing according to instructions on package. Put layer of chicken, soup and stuffing, ending up with stuffing on top. Bake 30 to 45 minutes at 350°.
Add all at once. Simmer all ingredients 10 minutes. Remove onion before serving.
Combine ingredients, except cheese and potato chips. Toss lightly. Pile lightly into casserole. Sprinkle with cheese and potato chips and bake in hot 450° oven for 10 minutes.
Combine first 11 ingredients. Cover casserole tightly and bake in preheated 250° oven for 4 hours, then increase temperature to 300° and add water chestnuts, mushrooms and potatoes. Bake 1 hour longer.
To the mashed potatoes, add onion and bread that has been pulled into small pieces. Mix well. Shape into 6 thick cakes. Dip into beaten egg and fry in hot vegetable shortening (about 3 tablespoons).
Put green beans in a casserole dish. Pour in mushroom soup and sprinkle with ground pepper. Add milk. Add French fried onions; mix. Bake at 350° for 30 minutes.
Cook the cake mix by directions. Put in layers in 1-inch pieces in a deep glass bowl. Add other ingredients in layers. May may top with some Cool Whip and any of the following: coconut, bananas and pecans.
Cook broccoli and drain. Combine beaten eggs, soup, mayonnaise and onion in bowl and mix. Stir in broccoli and 1/2 of cheese. Pour in casserole dish. Top with Cheddar cheese. Bake at 375° for 20 minutes.
Cut celery into 3-inch pieces (make sure it's completely dry). Mix remaining ingredients. Spread about 1 tablespoon in each piece of celery. Cover and refrigerate 1 hour. Makes about 14.
Combine zucchini, onion, tomato, Bisquick, grated cheese, salt, oregano and pepper. Mix oil and eggs; add to first mixture. Grease casserole dish; bake at 350° for 45 minutes.
Preheat oven to 350°. Rinse chicken pieces off. Rinse broccoli. Cut broccoli into small pieces. Take a large casserole dish; put broccoli on bottom of entire dish. Place rinsed chicken pieces on top of broccoli. Pour cream of chicken soup over chicken. Add 2 cans of water. Grate Cheddar cheese and sprinkle over entire dish. Bake for 1 hour at 350°. Delicious.
Saute onion in margarine until soft. Add all other ingredients except almonds. Allow cheese to melt. Top with almonds and serve hot from chafing dish with Triscuits.
Cream together the oleo, sugar, eggs and vanilla. Sift together the flour, salt, soda and baking powder; set aside. Alternate adding flour mixture with the sour cream to the first mixture. Sprinkle dropped cookies with sugar and cinnamon. Bake on a lightly greased cookie sheet in a 350° oven. Do not overcook.
Mix ingredients together. Roll about 1 teaspoon of dough into small balls with floured hands. Bake at 400° for 9 minutes. Frost when cool.
Sprinkle the gelatin over 1/4 cup milk; stir and let stand 5 minutes to soften. In a heavy saucepan, whisk together 1 cup milk and the cocoa until well blended. Heat to boiling, reduce heat and simmer 5 minutes, stirring. In a small bowl, beat the remaining 1/4 cup milk, the cornstarch and egg yolk until smooth. Add this mixture to the cocoa mixture and continue cooking over low heat, stirring, until the mixture thickens, about 2 to 3 minutes. Remove the saucepan from the heat, add the softened gelatin and the sweetener, and stir until dissolved. Stir in the vanilla extract. Chill until partially set. In a mixing bowl, beat together the egg white, skim milk powder and 1/4 cup ice water until stiff peaks form. Fold into the chocolate mixture. Spoon into the prepared pie shell. Chill about 4 hours until set.
Mix ingredients thoroughly by hand. Drop by teaspoon into a pan of powdered sugar. Roll to coat.
Mix green beans and soup together. Mix half of green bean mixture into hamburg. Mix in bread crumbs. Make large meatballs. Put each meatball into a large square of foil; make hole in center of each meatball. Spoon in large spoonful of mixture. Fold foil up around hamburg. Bake 1 to 1 1/2 hours at 390°.
Saute onions. Cook chicken until no longer pink. Add remaining ingredients. Simmer or place in crock-pot until hot.
Cut shrimp lengthwise and spread. Sprinkle with pepper and garlic salt. Combine sherry and soy sauce in a small bowl. Add shrimp; stir to coat. Combine eggs, cornstarch and baking powder; stir until smooth. Dip shrimp in egg batter. Deep fry for 3 to 4 minutes on each side until brown.
Mix all together. Bake 30 minutes at 400°. If not enough juice in peas, add a little water. Can use jalapeno peas.
Combine first 4 ingredients in heavy saucepan. Set aside. Combine egg yolks and next 3 ingredients, then stir into sugar mixture.
Sift dry ingredients; set aside. Blend bananas, frozen orange juice and eggs. Stir in flour mixture, raisins and nuts. Mix until well blended. Bake in a 9 x 4-inch greased bread pan at 350° for 35 minutes, or until toothpick comes out clean.
Place all ingredients (except Tabasco) in a large 8-quart pot. Slowly bring to boil and simmer, covered, for 2 hours (if you are using soaked dried beans) or for 1 hour if you are using canned beans. If the level of liquid goes down, replace it with water or the soup will end up being too thick. Season to taste with Tabasco. This soup keeps on improving with each reheating!
Cream butter and most of sugar. Add eggs, one at a time. Add remaining ingredients. Knead dough on floured board. Place in bowl and chill. Spread reserved sugar on rolled out dough and roll lightly before cutting out. Place on well-greased cookie sheet. Bake at 350° for 10 minutes or until lightly brown.
Combine cabbage, green pepper, celery, red onion in a large bowl. Mix vinegar, sugar, garlic, salt, mustard seed together to dissolve dry ingredients. Pour over veggie mixture and stir well. Refrigerate until ready to serve. (One package of coleslaw mix may be used in place of cabbage.) Other seasonings as preferred. Lasts several days.
Combine crumbs, 1/4 cup sugar and melted butter and press into 9 X 13 pan. Beat the chilled milk well, as for whipped cream, in a large bowl. Dissolve the jello in hot water. Mix cream cheese with sugar and vanilla. Add jello mixture, the add it all to the whipped milk. Pout into pan with crust. Place in refrigerator until set and ready to cut.
Melt cheese (this can be done in microwave). Add rest of ingredients and heat in crock-pot.
Scrub and wash potatoes; pat dry. Cut into cubes. Do not peel. Toss in large mixing bowl with oil and soup mix. Bake in 425° oven until golden brown, about 30 minutes.
Saute olives, onion and green pepper. Add mushroom soup and tomatoes. Simmer until bubbly. Grease 9 x 13-inch baking dish. Layer spaghetti and sauce. Top with Cheddar cheese and bake at 375° until bubbly.
Combine cake mix, gelatin, oil and water. Beat 4 minutes. Add eggs one at a time. Bake at 350° for 35 to 40 minutes in angel food cake pan.
Break bread in small pieces. Place in mixing bowl with 1 cup sugar, evaporated milk, milk, vanilla, egg yolks and butter. Mix well. Pour into 10 x 8 x 2-inch size baking pan. Bake in oven at 325° for 45 minutes. Remove and make meringue.
Heat oven to 325°. Line jelly roll pan with foil; grease foil. Combine honey, oleo and 1/2 teaspoon cinnamon. Bring to boil. Cook 2 minutes, stirring constantly. Put nuts in medium bowl. Pour mixture over nuts. Stir until evenly coated. Spread on pan. Bake 10 to 15 minutes or until nuts are glazed and lightly browned. Do not allow nuts to burn. Cool. Combine sugar and remaining cinnamon; toss with glazed nuts to coat. Makes 4 cups.
Mix well. Pour into an 8-inch square pan and bake 20 minutes at 425°. (I melt 3 tablespoons of shortening in the pan I'm going to use and leave the extra grease in the pan.)
Brown chicken in shortening in skillet; pour off fat. Stir in soup. Cover and simmer 45 minutes or until done. Stir often. Serves 4.
Cook vanilla pudding as directed on box. When it starts to boil, remove from heat. Let cool 3 to 5 minutes. In same kettle, pour yellow cake mix into pudding. Beat with mixer for 5 minutes. Pour into 13 x 9 x 2-inch glass pan sprayed with Pam. Must be glass pan! Sprinkle chips and nuts on top of batter. Bake at 350° for 30 to 40 minutes or until golden brown.
Beat flour, sugar, Crisco, milk and vanilla with electric mixer for 3 minutes at high speed. Add eggs and beat 2 minutes at low speed. Pour into 2 well-greased and floured 9-inch cake pans or a 9 x 13-inch oblong cake pan. Bake at 350°. Bake layers 30 to 35 minutes or oblong 40 to 45 minutes until cake tests done. Great with chocolate or coconut frosting.
Place ham and cheese on top of flour tortilla, fold over and stick together with toothpick. Microwave about 30 seconds on High.
Cook bacon and onion until crisp. Drain. Add bacon, onion and remaining ingredients to beans. Bake, uncovered, in 1 1/2-quart casserole at 325° for 1 1/2 hours.
Mix soy sauce, 1 tablespoon olive oil, garlic and ginger. Add beef to coat and marinate 1 hour.
Preheat oven to 350°. Cook chicken in the water. Remove chicken; let cool. Cook shells according to box directions. Let shells cool. Make your favorite stuffing mix. Cut the chicken into bite size pieces. Mix the cut up chicken in the already prepared stuffing. Stuff the shells with the chicken stuffing mixture. Place stuffed shells in a covered casserole dish.
Grease individual oven service ware dishes. Break egg into dish. Season with salt and black pepper. Top with 1 teaspoon or more of cream. Bake in a preheated 350° oven for approximately 15 minutes. Do not overbake. Eggs should not be hard. Remove from oven and sprinkle with paprika. Serve hot with toast or biscuits.
Combine all six ingredients and bake, covered, 45 minutes at 350°. (Keep ingredients together on hand and have ready for an emergency meal.)
Mix first 3 ingredients together and bring to a rolling boil. Boil 5 minutes. Set aside and stir in last 2 ingredients. Pour on buttered pizza pan. Cool and cut.
Brown meat lightly in skillet. Add onion and pepper. Cook over low heat, stirring occasionally, until vegetables are soft but not brown. Stir in flour, salt and pepper. Add tomatoes. Cook until blended. Stir until smooth and thickened. Add vegetables and cook for 5 minutes. Pour into hot scone shell.
Cream butter and sugar. Add egg; beat well. Combine buttermilk and soda. Combine flour and spices; add to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in apple butter and pecans. Bake in greased 9 x 5 x 3-inch loaf pan at 350° for 1 hour. Cool in pan.
Mix all ingredients. Make into balls about the size of walnuts. Bake for about 10 minutes at 400°. Remove from heat. Push a candy kiss in the center of each baked cookie. Return to oven. Bake for 2 more minutes. You can use Hugs or Kisses in this recipe.
Ingredients can be doubled for larger crowds. Put ingredients into double boiler. Cook until thickens. Can be thinned with water if you wish to store and heat later. Good and creamy!
Saute the celery, onion and green pepper in the butter. Stir in the tuna fish (with liquid). Add 1/2 can chow mein noodles, cream of mushroom soup, milk, water, pepper and peanuts. Pour into ungreased casserole and sprinkle with remaining noodles. Bake at 350°, uncovered, for 1/2 hour.
Brown ground beef in Teflon pan and drain in colander. Place cooked meat in large pot. Add the 2 cans of stewed tomatoes, the can of tomato sauce, the onion soup mix, 4 cups water and the sugar and frozen mixed vegetables. Simmer 30 minutes. Add salt and pepper to taste. Makes 8 good servings.
Mix sugar, flour and cocoa. Melt butter in iron skillet. Add sugar mixture to butter. In separate pan, combine egg yolks, milk and vanilla. Cook slowly. Stir constantly. Add this to skillet mixture. Cook slow; stir constantly until thick and smooth. Pour into baked pie shell. Beat egg whites and put on top for meringue.
In a large, heavy pot, combine pears, sugar, water and lemon. Bring to a boil. Lower heat. Cover and cook until thickened, stirring occasionally. Makes about 8 pints.
Saute onion, garlic and celery in chicken broth until tender. In a large bowl, combine bread, crumbled bacon, sauteed onion mixture, cranberries, garlic salt, fresh ground pepper, herbs and spices and nuts. Toss to combine. Moisten with orange juice. Add 2 eggs; toss to thoroughly combine. Stuff into cavity of turkey, packing lightly, or spread stuffing in a baking pan prepared with nonstick cooking spray. Bake at 325° for 30 minutes.
Blend all ingredients well. Store in refrigerator. This recipe is equal to 20 packages of Shake 'n Bake.
Beat 2 eggs and buttermilk. Add flour, sugar, baking powder, salt and soda. Fry until golden brown.
Mix the ingredients together. Refrigerate for 2 hours or more. Just before serving, add 3 cups Fritos and toss.
Bring cheese to room temperature. Add remaining ingredients, except paprika. Mix thoroughly. Spread wax paper heavily with paprika. Roll cheese in ball. It will be soft. Cover with paprika. Wrap in wax paper. Refrigerate until firm. Serve with crackers or warm slices of French bread.
Combine all ingredients in a saucepan; mix well. Cook over medium heat until mixture is smooth; stir often. Use as a dip for corn chips or as a topper for baked potatoes or fries.
Heat garlic butter and oil in large skillet. I like to use my electric skillet for this. Add the potatoes and cook over medium heat, stirring constantly, until tender. This usually takes about 4 to 5 minutes. Add corn, bacon, half & half, white pepper, paprika, salt and chives. Continue cooking over low heat for about 5 minutes or until mixture is slightly thickened. If desired, sprinkle a little cheese over the top of each serving.
Add 1 tablespoon of vinegar to the sour milk. Mix sugar, oil and margarine, beating until creamy. Put soda in sour milk and add to oil mixture. Mix dry ingredients together and add to the oil mixture. Fold in zucchini and put into greased and floured 9 x 13-inch pan. Sprinkle chocolate chips over top. Bake at 325° for 40 to 45 minutes.
Cream butter. Add brown sugar and cream mixture. Add eggs. Add flour, baking soda, cinnamon and vanilla. Then add dates and raisins. Drop by teaspoon on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes a small soft cookie.
Mix oleo, sugar and egg. Add sifted flour, corn meal, baking powder and salt; mix well. Stir in vanilla and raisins. Drop by teaspoon on aluminum foil covered pans. Bake at 350° for 15 minutes. Makes 3 dozen cookies.
Cream the first 4 ingredients. Add egg. Mix well. Add next 3 ingredients. Mix well. Stir in chips and nuts. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp. Cool on sheet for 2 minutes for both. Makes about 3 dozen 3-inch cookies.
Mix all ingredients together well, except potatoes. Add potatoes. Pour into a 2 1/2-quart buttered casserole dish. Top with bread crumbs or chips. Bake, uncovered, for 1 hour at 350°. Serve hot.
Sprinkle salt on chopped onions and cover with ice. Let stand 2 1/2 hours (very important). Squeeze onions out of salt and ice mixture. Mix sugar, vinegar, turmeric, celery salt and mustard. Bring to boil. Drop squeezed onions into vinegar mixture. Heat and pack in sterile jars.
Saute onion in margarine until amber colored. Add consomme, rice, bouillon cube and water. Mix and pour into baking dish. Bake at 350° for 45 minutes.
Mix cake mix and bake as directed on box in 2 layer cake pan. Mix pudding as directed on box.
Stew chicken (don't salt). Melt margarine and stir in stuffing; set aside. Take 1 1/2 cans of broth from chicken; add soups and mix. Then layer as follows in an ungreased casserole dish: first layer stuffing, second layer chicken and third layer soup. Repeat, ending with a layer of stuffing. Bake, covered, at 350° for 45 minutes.
Blend together all ingredients. Oil a Bundt pan; sprinkle flour in pan. Bake at 350° for 40 minutes. Let cake stand in pan.
In a large mixing bowl, cream butter, shortening and sugar. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in the walnuts. Pour into 3 greased and floured 9 x 1/2-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to a wire rack to cool completely. Frost with Cream Cheese Frosting. Store in refrigerator.
In saucepan bring sugar and syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Pour over popcorn, stirring to coat.
Heat oven to 350°. In medium bowl, mix sausage, cheese and biscuit mix until blended. Shape into walnut size balls. Place on a rack in a shallow pan. Bake 35 to 45 minutes until lightly browned. Serve hot with mustard or freeze for later use. Makes 48 puffs.
Cover to rim with boiling water. Cover and let stand on kitchen counter at least 24 hours! Refrigerate and indulge in several days.
Combine butter, milk, sugar and cocoa. Heat until butter melts; boil 1 minute and remove from heat. Add vanilla and quick oats. Drop by teaspoons onto wax paper.
Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk and egg yolks. Stir into sugar mixture. Cook over medium heat, stirring constantly. After mixture thickens, boil 1 minute. Remove from heat; stir in margarine and vanilla.
Brown ground beef and drain. Mix browned beef, Ro-tel tomatoes, whipping cream, chile, beans and velveeta all together in a crock pot and cook for 45 minutes on high, then cook for a couple of hours on low. Crumble tortilla chips on plate and top with cream mixture, Add chopped tomatoes, lettuce, grated cheese, black olives and sour cream if desired.
Mix cake mix, eggs and yogurt until smooth. Add thawed blueberries. Bake in greased, floured angel food or Bundt pan at 350° for 45 minutes.
Pierce both sides of steak, or steaks, well with fork. Place in shallow pan. Combine tomato sauce, vinegar, horseradish, sugar, salt and pepper. Pour over steak. Refrigerate overnight. Broil steak to desired doneness. If desired, simmer remaining marinade in saucepan 3 minutes. Remove from heat. Add a little marinade to the sour cream, then fold the sour cream into marinade. Heat slowly. Serve over steak.
Mix sugar and oleo. Add eggs and flavorings; mix. Measure flour, stir dry ingredients together and blend together. Refrigerate 1 to 3 hours. Place on greased cookie sheet by teaspoons full. Makes 5 dozen. Bake at 350° for 7 to 8 minutes.
Melt butter and add to stuffing mix. Cook squash and onions together. Drain and mash. Add all other ingredients to the squash. In casserole dish, put 1/2 of stuffing in bottom, then all of the squash mixture, then remaining 1/2 of the stuffing over top. Bake at 350° for about 30 to 45 minutes. Freezes well.
Peel potatoes; cover with water and boil until done, not firm (use boiling not baking potatoes). Fry bacon until crisp. Drain and save 3 tablespoons drippings and crumble bacon. Saute onion and celery. Add flour, sugar, water, vinegar, salt and pepper. Cook until mixture thickens. Slice potatoes and bacon; place in a large bowl, adding some sauce mixture to coat. Serve hot or at room temperature.
Brown ground beef and onion. Add kidney beans and salt. Simmer while preparing rest of salad. Chop lettuce and tomatoes. Toss with Thousand Island dressing and grated Cheddar cheese. Crunch and add taco chips. Drain ground beef mixture, and add to rest of salad. Serve pronto!
First Step: Combine plain flour, oleo and 1 cup nuts. Press into pan, 13 x 9 x 2-inch.	Bake at 350°. Cool.
Brown onion with ground beef. In large soup pot add remaining ingredients. Heat together and simmer 15 minutes.
Combine all ingredients except chocolate chips. Press mixture firmly and evenly into lightly buttered 8 x 8-inch pan. Melt chocolate chips and spread over mixture. Chill at least one hour. Cut into 2-inch pieces.
Cook broccoli according to directions; drain well. Saute onion in oleo margarine, add herb dressing, stir in corn, broccoli, and eggs. Add seasonings. Pour into 3 quart casserole (I use a 9 x 13-inch pan).
In a large bowl, toss together the chicken, lemon juice and the mangoes. Add the celery and the scallions. In a small bowl whisk together the yogurt, mayonnaise, curry powder and cumin and add the dressing to the chicken mixture with salt and pepper to taste. Combine the salad well.
Line cookie sheet with foil. Place a layer of graham crackers on foil. Put brown sugar and butter in pan and bring to boil. Boil for 2 minutes. Remove from heat and add remaining ingredients. Pour over crackers and bake 8 to 10 minutes at 350°.