HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in a Ziploc bag, then add chicken. Marinate overnight. Bake on baking rack at 350°. Turn chicken once. Cook until chicken becomes golden brown or great for barbecuing.
Glaze as soon as it is removed from oven. Remove from pan to cool after letting set 10 minutes.
Boil sugar, syrup and water to 230°. Add peanuts and boil to 310° or hard crack. Remove from heat. Mix in vanilla, butter and soda. Pour into buttered cookie sheet. Cool and break into pieces.
Preheat oven to 375°. Mix soup and mayonnaise together in a bowl; set aside. Layer items in casserole dish in the following order: rice, broccoli, chicken, sauce and cheese. Put in oven uncovered; bake until cheese melts. Then cover and bake 15 to 20 minutes or until hot. Serve hot and enjoy!
Put popped corn in large greased pan. Combine sugar, butter, corn syrup, salt and vanilla. Cook over medium heat, stirring constantly until mixture boils. Boil 5 minutes. Pour over corn. Stir to coat well. Bake at 250° for 1 hour. Stir every 15 minutes while baking. Store in tightly covered container.
Chop cabbage and onion and place in a large bowl. In Combine rest of ingredients EXCEPT for oil in a cooking pan. Bring to a boil. Add cooking oil and heat to a boil. Cool. Pour over cabbage and onion. Let set one hour or more.
Saute giblets in butter. Remove giblets and saute onions. Combine with remaining ingredients. Bake in a shallow pan until browned.
Saute in small pan with olive oil on low setting 10 minutes. Add to black beans; stir well. Add water if needed. Add 2 tablespoons white vinegar and stir. Let set 30 minutes on low. Cooked beans to be served over rice. Sprinkle with finely chopped onions if desired. Leftover beans may be cooled and frozen for use with another meal.
Combine chicken, sour cream, salt and pepper. Quickly fry 1 tortilla at a time in hot oil (375°) to soften. Spoon a heaping tablespoonful of chicken mixture onto each; spread down center and roll. Place, seam side down, in an oiled 13 x 9 x 2-inch baking dish. Spoon over green chilies. Bake in 400° oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot. Serve with lettuce, tomatoes, sour cream and guacamole or chopped avocados. Makes 4 to 6 servings.
Coat chicken in flour. Heat oil in large skillet until hot. Add chicken and cook for 4 to 5 minutes, stirring and turning 2 to 3 times until chicken is golden on all sides. Remove to a small bowl. Pour water in skillet. Bring to a boil. Stir in rice, seasonings and peas. Cover; simmer for 18 to 20 minutes, until most of the liquid is absorbed. Stir in chicken and pimientos. Cook an additional 3 minutes or until water is absorbed and chicken is white in center.
Mix all well. Add 2 packages of the diced ham; mix well. Now, roll into ball and roll ball in a third package of diced ham. Chill and serve on crackers. Serves 10 people.
You work the cheese and flour together until crumbly with your hands. Add butter and mix well with a fork. If the dough seems dry, work it with your hands. Mold 1 teaspoon of dough around the sausage and shape into a ball. Place 2 inches apart on an ungreased baking sheet. Chill for 1 hour. Then bake for 15 to 20 minutes in a 400° oven. These can be frozen.
Put sugar, corn syrup, salt and milk in saucepan. Stir until sugar is dissolved. Bring to a boiling point and boil until a little dropped in cold water will hold its shape like putty or clay, a firm hard ball. Let stand 10 minutes, then add nuts. Beat vigorously until thick and creamy. Drop onto oiled paper by teaspoon.
In a large skillet or wok, fry up bacon. Set aside. Remove all but 1 tablespoon oil. Scramble eggs. Chop up onions (green tops included). Place all ingredients in wok. Stir-fry for 5 minutes. Season with Kikkoman soy sauce.
Brown beef, pepper and onions. Add rest of ingredients. Pour into greased 2-quart dish. Cover. Bake at 350° for 40 to 45 minutes.
Dice onion, celery and garlic; peel and dice carrots and 1 teaspoon dried thyme, crumbled. Cook veggies until tender. Mix next four ingredients and save 1/2 for top. Mix other ingredients and add veggies and 1/2 sugar mixture. Top with remaining sugar mixture. Bake in two small loaf pans and bake at 350° about 1 hour or until done.
Brown meat in bacon drippings; remove and add flour. Brown flour to a dark roux. Add onion, parsley and garlic; cook until soft, then add water, rice, salt and pepper and browned meat. When it comes to a boil, lower heat to lowest point; cook for 1 hour covered tight. When rice is done, remove lid and let cook few more minutes until rice dries a little. Serves 6 to 8.
Cut after every third rib, about 1/2 way through it. Sprinkle with salt and pepper and place in a shallow roasting pan. Bake in moderate oven (350°) for 1 1/4 hours. Carefully pour off excess fat. While ribs are roasting, mix remaining ingredients and let stand to blend flavor. Pour over ribs after 1 1/4 hours baking. Bake 45 to 50 minutes longer, basting frequently to glaze ribs with the sauce.
Have ready peanut butter and quick oatmeal. Boil sugar, butter, milk, vanilla and cocoa for 3 minutes. Remove from heat; dissolve peanut butter and add oatmeal. Stir well. Drop by teaspoons onto wax paper; let cool.
Combine bread crumbs and milk. Let stand 5 minutes. Mix lightly with ground beef, 1/2 cup spaghetti sauce and seasoning until well blended. Put half in 9 x 5 x 3-inch baking pan.
Wash beans; drain. Trim ends. Cut beans to fit jars. Cover beans with boiling water; cook 3 minutes. Pack lengthwise into hot jars, leaving 1/2-inch headspace. In saucepan, combine vinegar, 3 cups water, pickling salt, dill weed, cayenne and garlic. Bring to boil. Cover beans with pickling liquid, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath pints and quarts 10 minutes.
Grease 8-inch square pan. Mix soup, onions and water. Layer 1/3 broccoli, 1/3 soup mix, 1/3 stuffing and 1/3 margarine until all is used. Bake 45 minutes at 350°.
Mix sugar, flour and cocoa together, then add hot water slowly. Cook until thickness desired. Remove from heat and add butter and vanilla. Serve with plain cake and ice cream.
Combine all ingredients except poppy seed in blender or covered container. Cover and blend or shake until thoroughly mixed. Stir in poppy seed. Chill before serving with fresh fruit in season. Makes 1 1/2 cups.
Put peanut butter and chips into a double broiler. Place over hot water until melted. Mix well. Add noodles; mix well. Drop by spoonfuls on to cookie sheets lined with wax paper. Cool.
Stir-fry hamburg with taco seasoning mixed in. Add 1/2 jar salsa to sour cream. Top with remaining hamburg mixture. Mix in cheese. Top with remaining salsa sauce. Bake at 350° for 20 to 30 minutes.
Line a 15 x 10-inch cookie sheet (with edge) with foil. Cover bottom with soda crackers (single layer). In saucepan, combine brown sugar, margarine and butter. Heat and bring to boil (rolling boil). Allow to boil 3 minutes. Pour over crackers. Place in oven preheated to 400° for 5 minutes. Remove from oven and sprinkle chocolate tidbits over top. As they soften, lightly spread chocolate to edges. Place pan in refrigerator for approximately 3 hours. Peel off foil and break up like chocolate bark. Use enough foil to extend over edge of pan and then lift out of pan in one piece. It's a winner every time!!
In a small bowl, beat cream cheese until smooth. Gradually stir in pineapple and 1/2 cup nuts, green pepper, onions and salt. Shape into a ball. Roll in remaining nuts. Wrap in foil and refrigerate overnight or until well chilled. Serve with crackers.
Beat eggs well. Add sugar, syrup, salt, vanilla and oleo. Mix well, stir in oats. Pour into pie shell and bake for 40 to 45 minutes at 350°.
Put in a large casserole dish. Drain beans; layer 2 cans, 1 can cream of mushroom soup, 1 can of French fried onions, then repeat and top with butter. Cook at 325° for 30 to 45 minutes.
Wrap bacon around each 1/2 chicken breast. Lay 1 slice dried beef over each breast. Arrange in baking dish. Mix until well blended, cream cheese, sour cream and mushroom soup. Spoon over chicken breast. Bake at 300° for 2 hours in covered dish or foil covered pan or dish. Uncover for about 30 minutes of baking time to let brown.
Turn soup into a large saucepan; gradually blend in milk. Stir until hot and blended. Mix in cheese and, if desired, basil.
Beat eggs, sugar and flour together. Melt butter and chocolate together; add vanilla and salt. Combine mixtures; stir and pour into 9-inch pie pan. Cook at 350° for 30 minutes or until pie springs back when touched in the middle. Serve with whipped cream or ice cream. This pie is quite rich, so helping can be small.
Mash together the avocado and Ricotta cheese. Fold in the tomato and onion. Season with lime juice, pepper and salt. Serve with tortilla chips.
Soften yeast cakes in 1/2 cup warm water. Add sugar. Mix boiling water with the 1/2 cup sugar, salt and shortening. Let stand until lukewarm; mix with the yeast mixture. Now, stir in the 2 beaten eggs. Add flour slowly, beating constantly to make a smooth dough that will not stick to your fingers. Let rise, then knead. Roll out and cut into rolls. Let rise again. Bake at 400° to 450° for 10 to 12 minutes.
Cut steak in 1-inch cubes. Mix soup and wine together. Add meat and mushrooms. Cover and bake at 350° for 2 1/2 to 3 hours. Serve over noodles and rice.
Combine ingredients with softened cream cheese. Serve with crackers. I prefer Waverly wafers.
Combine and mix 15 minutes. Bake at 325° for 1 hour and 25 minutes.
Mix all ingredients and bake at 350° for 30 minutes. Cool and frost with cream cheese icing.
Layer lettuce pieces in 13 x 9-inch pan. Sprinkle peas over lettuce; scatter green pepper on top, then do the same with the onion. Spread mayonnaise over all; then sprinkle Parmesan cheese and bacon on top. Chill several hours for the flavors to mingle.
Cook meat in skillet until done and drain well. Add all ingredients to meat and bake in oven for 30 minutes at 350°.
Cook onions, peppers,	garlic and celery until tender; simmer in	butter. Add soups, parsley, green onions, crawfish and pimento, chopped; heat thoroughly.	Stir in rice and bread crumbs. Turn into 3 quart casserole. Sprinkle bread crumbs and bake at 350° for	30 minutes or until bread crumbs are brown.
Heat oven to 350°. Mix the flour, granulated sugar, 2 tablespoons of cocoa, baking powder and salt in ungreased baking pan (9 x 9-inch). Mix milk, oil and vanilla with fork until smooth. Stir in nuts. Spread mixture evenly in pan. Sprinkle with brown sugar and 1/4 cup of cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Top is crusty and pudding on bottom is thickened.
Place chicken in buttered casserole dish. Mix soup and sour cream. Spread over chicken. Mix cracker crumbs with butter and sprinkle over chicken. Bake at 350° for 30 to 40 minutes.
Slow cook onion in oil until soft. If onion burns, throw the whole mess out and start over. Add remaining stuff, bring to a boil, then simmer for at least 30 minutes.
Combine broth and water in a large kettle and bring to a boil. Add vegetables and cook until just tender. Strain, reserving liquid. Set vegetables aside. Return liquid to kettle. Blend butter into flour. Add a little of the liquid to make a smooth paste. Stir into liquid and cook briefly. Reduce heat; add cheese, milk and pepper. Beat a little of the liquid into the yolks and add to soup. Return vegetables to soup and heat but do not boil. Sprinkle parsley on top of soup in bowls. Serves 8 to 10.
Combine mayonnaise, sour cream and taco seasoning; set aside. Spread bean dip into serving dish. Top and layer with avocado, sour cream mixture, green onion, tomatoes, olives and shredded cheese. Serve with taco chips.
Let mixture (all but bread) set overnight. Roll out dough into rectangle. Put mixture down center. Fold shut and keep shut with toothpicks. Brush top with olive oil. Bake at 350° for 30 to 35 minutes.
Combine all ingredients and spread in a 9 x 15-inch pan. Sprinkle with butterscotch chips and a few nuts. Bake per directions on cake mix box.
Cook beef and onion until brown. Add remaining ingredients. Heat thoroughly. Serve in toasted buns.
Mix sugar and cream cheese. Then add Dream Whip. Mix well. Pour in pie shell. Put pie filling on top. Chill 3 hours before serving.
Peel and dice potatoes. Boil potatoes, onions, parsley flakes, salt and pepper until tender. Flake tuna from can with fork. Add canned corn and tomato soup; cook another 5 minutes. Add cheese and stir until well mixed. Really great with hot biscuits.
In a saucepan, combine chocolate pieces, condensed milk and margarine. Heat over low heat until chocolate is melted. Remove from heat.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir thoroughly. Add oil slowly, beating constantly until thickened. Add poppy seeds and beat again (medium speed). Store in refrigerator, but not close to freezer unit. Good on fresh fruit or salad.
Cream shortening and sugar well. Add eggs, one at a time, beating well. Sift flour, soda and salt. Add to creamed mixture alternately with bananas. Add nuts.
Cut beef into bite size pieces. Chop onions, green peppers and celery. Roll beef in flour, salt and pepper. Saute beef in frying pan until browned.
Saute onion and garlic in margarine. Add squeezed spinach; saute. Add cheese. Stir until melted. Cut French bread lengthwise. Spread softened margarine on both sides. Spread spinach on one side. Close. Wrap in foil. Heat until hot at 350°. You can serve as open-faced or sandwich style pieces.
Dissolve baking soda in the sour milk. Beat shortening, sugar and eggs. Add sour milk mixture and vanilla. Add the flour mixture. Add the chopped apples. Put in greased and floured loaf pans. Before baking, top with Crumble Mixture.
Beat together egg, water and 1/4 cup Crisco oil. Add sugar, salt and flour; mix until smooth. Dip chicken one piece at a time into batter. Fry for about 25 to 30 minutes in an uncovered skillet which contains 1/2 inch of oil, heated to 365° to 375°. Turn chicken often for even browning.
Cook vegetables and celery together for about 10 minutes in small amount of water; drain. Add onion and water chestnuts. Mix soup and mayonnaise and add 1/2 cup cheese to the vegetables. Pour into a greased casserole dish. Sprinkle remaining cheese on and then top with buttered crumbs. Bake at 350° for 30 minutes.
Cook peppers in boiling water for 5 minutes. Drain. Mix ground beef, bread or cracker crumbs, salt, pepper and chopped onion. Add tomato soup. Stuff peppers with meat mixture. Stand upright in small baking dish. Pour over remaining soup, diluted with 1/2 soup can water. Bake, covered, 45 minutes and uncovered 15 minutes longer at 350°. Makes 6 servings.
Roll sausage into small balls. Fry balls at medium heat, turning frequently, until brown on all sides. Put apple butter in a chafing dish and heat. Add warm sausage to apple butter in chafing dish and allow to stand for 30 minutes or more. Serve hot with toothpicks. Yields 50.
Brown ground beef, then drain. Add all other ingredients. Cover and simmer for 15 minutes.
Preheat oven to 300°. Combine flour, soda, salt and oats. Mix well and set aside. Blend sugars; add butter and mix to form a grainy paste. Add honey, then vanilla and eggs. Mix until light and fluffy. Add flour mixture, raisins and walnuts. Do not overmix. Drop by rounded tablespoons on ungreased sheet 1 1/2 inches apart. Bake 22 to 24 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.
Spray a large skillet with nonstick coating. Preheat over medium-high heat. Brown half the meat in skillet. Remove. Add oil. Brown remaining meat. Return all meat to skillet. Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, pepper and 1 cup water. Cover and simmer 50 to 60 minutes or till meat is nearly tender. Combine flour and 2 tbsp. water. Stir into skillet mixture. Cook and stir till thickened and bubbly. Stir in green beans. Spoon into a 1 1/2 qt. casserole.
Mix together. Bake at 325° for 1 1/2 hours or at 350° for 45 minutes. Serves 8. Can be doubled for big crowd.
Dissolve yeast in warm water. Add honey, molasses and melted butter. (Traditionally, you would add salt at this point. However, we've left the salt out of this recipe because American diets tend to contain unhealthfully high amounts of it. Unsalted bread has a different flavor from what may be accustomed to, a flavor some have come to prefer. If saltless bread is unappetizing to you, however, why not try cutting the amount you would ordinarily bake with in half?) Add powdered milk and flour, a few cups at a time, until you get a stiff dough. Turn out onto a lightly floured board and knead until smooth and elastic, about 10 minutes.
Brown meat and onions in a large pan. Add rest of ingredients and simmer for about 1 hour. Serve on buns.
Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section two oranges and one lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze. Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices.
Brown pork chops. Place in 9x13 baking dish. Peel and slice potatoes and onions and layer over pork chops. Slice green pepper in rings and arrange on top. Mix soup with milk until blended and pour over casserole. Add salt and pepper to taste. Cover tightly with foil and bake at 350 for 1 hour. Serves: 4-6.
Mix the sugar, salt, vinegar and water in a saucepan. Begin to heat solution over medium heat. While solution is heating, add enough cucumbers to fill a quart jar to the solution. Keep in until cucumbers just turn color. Pack in jar; pour solution over them and seal.
Pour all ingredients in pie pan. Using fork, mix together. With fingers, shape in ball, then start pressing dough flat and up on side to form shell.
Cream margarine and sugar. Add eggs, one at a time, beating after each egg. Blend in potatoes and vanilla. Combine flour, cocoa and soda; add alternating with milk, blending well after each addition. Pour into 9 x 13-inch pan; bake at 350° for 40 to 45 minutes. You may ice or serve with Cool Whip.
Rinse chicken and pat dry. Combine flour, paprika, salt and pepper in a plastic bag. Combine garlic powder, oregano and cayenne in shaker. Heat shortening to 375° in a heavy deep skillet. Beat eggs in water. Shake chicken a few pieces at a time in flour mixture to coat. Dip in egg mixture, then shake again in flour mixture. Fry for 10 minutes, skin side down, turn and fry for 20 minutes, turning occasionally. Remove and drain on paper towels. Sprinkle with spice mix.
Melt butter in 8-inch square cake pan. Stir in sugar, cinnamon, corn syrup, nuts and raisins. Place biscuit dough on top. Bake at 400° for 15 minutes or until biscuits are well done. Let stand for 5 minutes, then place on serving plate and remove pan.
Heat oil in a Dutch oven. Add short ribs and brown on all sides. Add seasonings, onion and hot water. Cover and simmer on low flame for 2 hours or until meat is tender. Remove meat. Blend flour and cold water; stir into liquid in pan and continue to cook, stirring, until gravy boils and thickens. Season gravy to taste. Pour over ribs and serve at once.
Microwave on High chocolate and vanilla bits for 2 minutes. Stir until smooth. Add marshmallows, cereal and peanuts. Stir and pour on greased pizza pan. Add cherries and coconut as toppings. Great for a kid's party.
Cook beans as directed on package; drain. Add remaining ingredients. Mix well. (Cooked fresh or canned beans can also be used.)
Blend beans and juice in a food processor until smooth. In a separate bowl, mix sugar, eggs, melted butter and vanilla. Add blended beans, coconut and nuts. Pour into the unbaked pie shells. Bake at 300° for 1 hour. Yields 3 pies.
Spread pie filling in a long baking dish. Sprinkle cake mix over this as it comes from the box. Drizzle melted margarine over this and top with nuts. Bake at 350° for 45 minutes. Serve warm with ice cream.
Mix flour and vegetable oil together. Add egg, milk and salt. Use egg beater and beat all together. Dip onion in flour first, then batter. Use on onion rings, mushrooms, frog legs, etc.
Place cream cheese in medium baking dish. Microwave at power High for 1 1/2 to 2 minutes or until cream cheese softens. Add sugar, eggs and vanilla. Beat at low speed of electric mixer until blended. Set aside. Melt chocolate for 2 1/2 to 4 minutes or until chocolate is smooth when stirred. Add cream cheese and sour cream. Beat at low speed until smooth. Pour into prepared crust. Microwave on High for 12 to 15 minutes or until center is slightly set. Let stand for 10 minutes. Chill for 6 hours or until set. Top with cherry pie filling.
Brown meat; drain. Add other ingredients. Cover; cook slowly until macaroni is done. Add cheese cubes. Turn heat off; let set for few minutes. Stir before serving.
Butter (or use cooking spray) a 12 x 8-inch dish. Spread bread cubes in bottom of dish. Brown sausage and drain well. Spread evenly over bread. Mix milk, eggs, salt and mustard until well blended. Pour over sausage. Top with grated cheese. Cover and refrigerate overnight. Bake in a 350° oven for 30 to 40 minutes.
Mix ingredients together. Roll out dough. Put out cookies. Sprinkle granulated sugar onto each cookie and press in lightly. Bake 8 to 9 minutes in 400° oven.
Preheat oven to 350°. Lightly spoon flour into cup; level off. In a large bowl, combine the first 3 ingredients. Blend at low until crumbly. Stir in nuts. Press 2 3/4 cups crumb mixture into ungreased 13 x 9-inch pan.
Cook chicken in salt water until tender. Pour off 2 cups of broth and set aside. Debone meat and cut in bite-size pieces. Place evenly in bottom of a 13 x 9 x 2-inch casserole dish. Prepare stuffing according to package directions, using the broth for water. Place stuffing over chicken. Mix the soup and milk and spread over stuffing. Bake at 350° for 30 minutes or until bubbling. Serves 6 or 8 people.
Beat eggs, milk, onion, asparagus, melted butter, salt and pepper. Sprinkle crumbs on top and add a dash of paprika, if desired. Bake at 350° for 45 to 60 minutes or until completely set. This can be made ahead and baked at serving time.
Stir grits slowly into salted, boiling water in a large boiler. Cook over low heat about 5 minutes, stirring occasionally. Stir in Cheddar cheese, 1/4 cup Parmesan cheese, butter, milk and eggs. Continue cooking over low heat until Cheddar cheese is melted.
Heat oven to 350°. In bowl combine parsley, onion, mustard, margarine and lemon juice; blend well. Add cheese, broccoli and meat; mix lightly; set aside. On greased cookie sheet arrange crescent roll triangles, points toward the outside. Bases of triangle should form a circle with bases overlapping. The center of circle should be about 3 inches in diameter. Spoon mixture evenly over base. Fold points of triangles over filling and tuck under bases. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Brown hamburger and onion; drain off fat. Add Worcestershire sauce, chili and tomatoes or catsup. Add beans. Pour into a 13 x 9-inch casserole. Mix the flour, cornmeal, buttermilk, egg and oil. Stir until blended. Spread on top of bean mixture. Bake for 20 minutes at 425°. Good with slaw or tossed salad.
Place chicken in pan in a single layer and rub with lemon juice, saving some for the meal.
Spray 5 cup mold with non-stick cooking spray. Combine all ingredients; stir until well blended. Pour into mold and freeze for several hours or overnight.
Mix as you would for pie crust. Put in a greased pizza pan. Bake for 8 minutes at 425°. If pizza pan is large, make a double batch of the crust and use at least 1 3/4 of the mixture.
Soften cheese with cranberry sauce and pineapple. Blend sugar and salad dressing with whipped cream. Mix with cheese mixture until smooth. Add nuts and freeze into squares before serving. You can use a refrigerator tray for freezing or 1 1/2-quart dish.
Mix and press into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.