HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken breast in two parts. Blend salt, pepper and flour. Dredge chicken pieces, working flour into each piece, leaving no moist spots to spatter and lose juice. In heavy skillet (with lid), melt butter and Crisco on medium heat.	Place meaty pieces in skillet first; slip in slimmer parts as they brown. Don't crowd pieces. Brown well on one side; with fork or tongs, turn and brown other side of chicken pieces. Do not pierce chicken. Place in baking dish or pan. Add 2 tablespoons water to baking dish; cover with foil and place in oven at 325° for 40 to 60 minutes. When you cut thickest part to the bone, no pink should show. For crisp chicken, uncover last 15 minutes.
Marinate chicken wings in mixture for 2 days. Preheat oven to 375°. Line baking pan with aluminum foil. Remove chicken wings from marinade and place in baking pan. Bake for 1 hour, turning halfway and basting with the marinade. Enjoy!
Cut hot dogs into 1-inch pieces; cut canned biscuits into 3 sections. Wrap each section around piece of hot dog. Place on baking sheet. Bake at 425° until brown. Provide dishes of mustard and catsup to dip them in.
Cut and drain all fruit mix and put in large bowl. Sprinkle dry pudding mix over fruit. Do not stir. Cover and refrigerate overnight. Stir when ready to serve.
Sift dry ingredients together and set aside. Cream the butter and sugar. Add egg and molasses. Beat until fluffy. Add dry ingredients. Chill and roll into balls. Drop quickly in ice water, then sugar. Bake for 10 minutes at 350°.
Combine the cake mix and margarine, beating well. Reserve 1/2 cup. Press remaining mixture into 13 x 9-inch baking dish. Spread cherry pie filling over crust and sprinkle coconut over this. Sprinkle reserved cake mix over coconut and bake at 350° until light brown. Cool and cut into squares.
In a large pan, cook and stir meat, onion and celery until tender. Add water, beans, tomato sauce, garlic powder, salt and pepper. Cover; bring to a boil. Stir in rice. Replace cover; remove from heat. Let stand 5 minutes. Makes 8 cups.
Soften cheese and cream with peanut butter. Slowly add sugar and mix thoroughly. Add Cool Whip and beat until creamy and smooth. Pour into a 9-inch prepared crust (graham cracker or chocolate crumb). Cover and refrigerate.
Dissolve Jell-O in boiling water. Stir in concentrate, cranberry juice and water. Place in large bowl or molded ice ring. Makes 35 servings.
Wash the cauliflower and break into flowerets. Combine cauliflower and next 3 ingredients into a medium mixing bowl; toss gently. Stir together remaining ingredients; pour over vegetables. Stir well. Cover and chill before serving.
Bake cake per package directions in a 9 x 13-inch cake pan. Mix the small can of crushed pineapple and sugar in a pan and bring to a boil, cooking approximately 5 minutes. Poke holes on top of hot cake and pour pineapple mixture over cake. Mix instant pudding according to directions and spread over top of cooled cake.
Peel cucumbers and slice thin. Add remaining ingredients and stir. Chill and serve. Serves 4.
Mix burger, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape into 12 balls. Cook in 10-inch skillet until brown; drain. Mix remaining ingredients; pour over meatballs. Heat to boiling, reduce heat and simmer 45 minutes.
Tenderize meat by pounding with edge of saucer or using prepared tenderizer such as Lawry's. Scrub vegetables and slice into about 1/4-inch slices. Leave okra whole. Alternate meat cubes with vegetables on bamboo skewers. Amounts of vegetables are determined by your family's likes and dislikes. Place skewers into two 8 x 11-inch greased baking dishes. Three skewers will fit into each dish. Dot with butter. Salt and pepper to taste. Pour 1/2 canned tomatoes into each dish. Place 1/2 bottle liquid smoke over each dish. Cover with foil and bake at 350° for 1 hour. This dish can be prepared ahead and baked later in the day. Serve with salad and bread for a complete meal.
Make the crust by mixing the margarine, cream cheese and flour. Make into small balls. Roll out each ball to line small muffin tins. Make the filling by beating the eggs, brown sugar, melted margarine and vanilla together. Sprinkle a few chopped pecans into shells; fill with sugar and egg mixture. Place a pecan on top, if desired. Bake at 350° for 15 minutes, then at 250° for 10 minutes.
Saute onion in margarine first, then add other ingredients and simmer until cheese melts.
Combine sugar, flour and salt. Cut in butter until mixture resembles coarse meal. Remove 1 cup of mixture and combine with cinnamon and nuts. Set aside.
In a large bowl, pour the bag of broccoli slaw mix. In another bowl, mix cole slaw mix (dry) as directed on package. Pour dressing over broccoli slaw mix; mix well. Before serving, sprinkle cheese and bacon on top.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Makes 24 squares.
Lay bacon slices over heating base in wok; set heat control to medium-high. Fry bacon until crisp (about 6 minutes). Remove bacon; drain on paper towel and crumble. With bacon drippings in wok, stir-fry onion for 2 minutes. Add rice and stir-fry for 7 to 8 minutes. Add soy sauce, water and crumbled bacon. Reduce heat to medium-low. Pour eggs on top of rice mixture. Stir-fry for 3 to 4 minutes or until eggs are cooked. Reduce heat to low for serving. Makes 4 servings. Recipe may be doubled.
Melt butter; beat in egg. Mix all other ingredients in. Pour into greased cake pan or 2-quart bowl. Bake in preheated oven at 350° for 45 minutes to 1 hour.
Crumble all of the cornbread in the bottom of a 9 x 13-inch pan. Then add all of the beans, spreading them over the entire pan. Add a layer of green peppers, layer of onion, layer of dill pickles and then layer of tomatoes. Mix together 1/2 cup pickle vinegar and 3 cups mayonnaise. Spread this on top of everything. You can serve it like this or you can crumble the bacon up on top of the mayonnaise mixture.
Put oleo in skillet and let it melt. Mix the flour in and let bubble good. Pour in broth; let come to a boil. Add milk. Cut up eggs and put in casserole dish. Add chicken. Pour the flour mixture over this and cover with rolled real thin biscuits. Bake at 400°.
Cover the bottom of a saucepan with oil. Add chopped garlic; saute until golden in color. Add seasonings. Stir in clams, clam juice and parsley. Simmer until clams are heated through, about 5 minutes. Boil linguini; strain. Add sauce.
Bake for 45 minutes with foil on and for 10 minutes, uncovered, in a 400° oven.
Mix Philadelphia cream cheese, juice of lemon and condensed milk together. Mix well and pour into pie crust. Set in refrigerator for 1/2 hour. Open cherries and pour on top of pie. Serves 6 to 8 people.
Put hash browns in bottom of baking pan. Mix hash browns, soup, cheese, sour cream, onion, salt and pepper. Mix all of that together. Put in dish, then put melted butter and bread crumbs together for the top of hash browns. Bake at 350° for 45 minutes.
Cream sugar, shortening and eggs. Mix flour, salt, soda, nutmeg and cinnamon. Add small amounts at a time to creamed mixture. Add raisins, oats and raisin juice and mix well. Bake at 350° for 10 to 15 minutes.
Combine melted butter and brown sugar and spread evenly on bottom of 9-inch round cake pan. Next, place whole pineapple slice with cherry in hole in center of pan. Arrange whole or half pineapple slices on remaining area of pan. Mix together remaining ingredients and pour batter into pan. Bake at 350° for 30 to 35 minutes.
Cream butter and shortening, add sugar and beat until smooth. Add egg yolks and beat well. Sift flour, measure and sift again with baking soda. Add flour alternately with buttermilk to creamed mixture, stir in vanilla, then coconut and chopped nuts. Beat egg whites until stiff and fold in. Pour into 3 greased and floured 8 inch pans or two 9 inch pans. Preheat oven to 350 degrees and bake for 25 minutes, or cake tests done. Cool in pans for 5 minutes and turn out on racks to cool, then frost.
Brown and drain ground beef and onion. Mix all ingredients and dry seasonings and simmer 1 1/2 hours.
Boil sugar, syrup and water until threads spin. Then add peanuts and stir continuously; after peanuts are brownish gold, take from fire. Add butter, salt and soda. Pour onto buttered board to cool.
Mix together everything and pour into greased and floured pan. Bake at 350 degrees for 40 minutes.
Blend and chill. Serve in a hollowed out loaf of bread. Dip the bread pieces.
Bake pie shell for 5 minutes (follow instructions on package). Mash enough strawberries to measure 1 1/4 cups. Mix sugar and cornstarch in 2-quart saucepan. Stir in water and strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.
Dissolve raspberry flavored gelatin in boiling water; let cool. Stir in next 7 ingredients. Spoon into a lightly oiled 4-cup mold. Cover and chill until firm. Unmold on lettuce leaves. Garnish, if desired. Yields 8 servings.
Mix all dry ingredients in a large bowl. In a large bowl with a mixer, beat eggs, sugar, oil and vanilla.	Then add pineapple,	carrots, coconut and raisins. Mix with dry ingredients, only until blended. Pour into a 9 x 13-inch pan or a Bundt pan. Bake at 325° for about 60 minutes.
Combine flour, pecans and melted butter. Mix well. Spread in 9 x 13-inch pan. Bake 15 minutes at 350°. Cool. Mix powdered sugar and cream cheese. Fold in Cool Whip. Spread over cooled crust. Sprinkle with coconut. Mix together instant pudding mix and milk. Chill 5 minutes. Spread over coconut. Cover this with one 8 ounce Cool Whip. Top with coconut. Chill 4 hours.
Cream first 3 ingredients together and press into a 9 x 13-inch pan. Bake for 20 minutes at 350°. Beat remaining ingredients. Pour into baked crust. Bake 25 minutes more at 350°. Sprinkle with powdered sugar while warm, if desired.
Combine lemon-flavored gelatin and one cup boiling water in small bowl, stirring mixture 2 minutes or until gelatin is dissolved. Add 1/2 cup cold water to gelatin. Chill gelatin until the consistency of unbeaten egg whites.
Heat olive oil in skillet. Add squash, mushrooms, lemon pepper, garlic and union; saute until tender, then add collard greens and stir-fry until wilted. Remove and salt to taste.
Cook potatoes until done. Drain. Put potatoes in buttered casserole dish. Then crumble corned beef on top. Top with cheese.
Preheat oven to 350°. Mix together all ingredients, except nuts, thoroughly. Add nuts and blend well throughout mixture. Pour the plum cake mixture into a well-greased Bundt pan. Bake in the oven for 45 to 50 minutes until a toothpick comes clean after inserting it in the middle of the cake.
Cook carrots until tender; drain and cool. Combine ingredients and marinate at least 24 hours. Keeps well in refrigerator.
Tear lettuce into small pieces. Combine all ingredients except dressing. Add dressing just before serving. Serves 10 to 12.
Combine the first 5 ingredients in bowl; mix well. Spread in 9-inch pie plate. Arrange peaches in pie plate, reserving and chopping several for topping. Combine cream cheese, 1/2 cup sugar and peach juice in bowl; mix well. Spread over peaches. Combine 1 tablespoon sugar and cinnamon; mix well. Arrange reserved chopped peaches over cream cheese layer. Sprinkle with cinnamon-sugar. Bake at 350° for 1/2 hour.
Mix cocoa and sugar in microwave pan. Slice margarine on top. Pour on 1/4 cup milk, but do not mix. Cover and cook in microwave for 2 minutes at Full power. Add vanilla and nuts; stir to mix well. Pour into greased 9-inch square dish. Chill 1 hour.
Butter a 1-quart long Pyrex dish. Layer peas, eggs and cheese. Pour diluted soup on top. Sprinkle with wheat germ. Bake 20 minutes at 350°. Allow to set a few minutes before serving. Serves 4 to 6.
Melt chocolate over hot water; cool. Cream butter and sugar together. Mix in vanilla and chocolate. Add eggs (one at a time), beating after each addition, for 5 minutes. Pour into baked pie shell and top with whipped cream and chill.
In large sauce pan cooke peas according to pkg. instructions until almost done; add remaining ingredients and simmer untile peas are tender, about 30 minutes. Add warm water untile there is enough pot liquor. Serve with cornbread and slaw. (This is a tradition at the Stoker's on New Year's Day.)
Heat oil and add onions and peppers. Simmer until tender then add ground beef, tomato paste, mushrooms, corn chili sauce, salt and pepper. Cook the noodles, drain and give cold water bath, mix with meat mixture and put in casserole to bake. Put on top of the mixture, the Longhorn cheese and dot with stuffed sliced olives.
Drain shrimp and water chestnuts. Arrange sliced water chestnuts on serving plate. Put a dab of mayonnaise on each slice. Top with 1 shrimp each.
Grind in a food grinder (perhaps a blender), the first 6 ingredients. When completed, add 1 1/2 cups sugar to mixture. Dissolve jello in hot water. Add mixture to jello and mold.
Put sliced sausage and onion in Dutch oven. Brown until onion is transparent. Add paprika, sliced potatoes, salt and pepper (to taste). Add water and cover, cooking over medium heat. Cook until potatoes are tender. Add more water, if necessary. Serves 4.
Have cheeses at room temperature. Blend both. Blend in rest of ingredients, except the chili powder. Form into two log rolls and sprinkle chili powder on log rolls. Refrigerate at least 24 hours. Can be frozen up to 3 months.
Beat eggs until foamy; gradually add soup and cream. Mix well. Sprinkle cheese, meat and vegetables evenly over pie crust. Pour soup mixture over all. Sprinkle with nutmeg. Bake at 350° for 50 minutes. Makes 6 servings.
Layer in a 8 1/2 x 14-inch baking dish: frozen vegetables, water chestnuts, cheese, crackers and butter. Bake in 350° oven for 45 minutes.
Combine flour, sugar and salt. Sift into an 8 or 9-inch pie tin. Whip oil and milk together and pour over flour mixture. Mix with a fork until all flour is moistened. Save out 1/3 cup of dough for top. Press dough evenly in pie pan covering bottom and sides. Crimp edges. Add fruit filling. Crumble reserved dough over top. Bake as fruit pie recipe directs.
Place pasta in bowl. Add turkey, celery, onion and green pepper; toss to mix. Combine dressing mix, sour cream, salad dressing and garlic salt. Add to pasta mixture and mix well. Garnish with tomato slices and pepper rings, if desired.
Dissolve yeast in warm water; add sugar. Cut shortening into flour; add yeast mixture and buttermilk and stir to form a soft dough. On a floured board, knead a few times and roll out 1/2-inch thick. Cut and place on greased pan. Let rise 1 hour and bake at 400° for 10 to 15 minutes, until nicely browned. Yield: 35 biscuits.
Beat butter and sugar. Add eggs and vanilla. Add flour, soda and mix. Add raisins and all other ingredients. Drop by spoonfuls on cookie sheet. Bake at 350° for 8 to 10 minutes.
Dissolve cornstarch in cold water. Add boiling water; cook until thick and clear. Cool. Beat egg whites until frothy; add pinch of salt. On high speed, gradually add sugar and beat until peaks form. On low speed, add vanilla and cornstarch mixture. Return to high speed and beat until stiff. Cover pie filling. Bake at 375°.
Melt margarine and put in separate bowl. Mix cheese and bread crumbs with remaining ingredients. Dip chicken in margarine, then in crumb mixture. Place in baking dish. Bake at 350° for 1 hour, uncovered. When halfway cooked, pour 1/2 cup dry vermouth on top of chicken. Serves 4 to 6.
Boil chicken and cut into bite size pieces. Mix in Veg-All, soups, broth and onion. Pour into buttered dish. Roll out crescent rolls and spread out on top. Bake at 350° until rolls are brown.
Brown and cook pork slightly, all around, at 300°. Take pork out of pan and add cream of mushroom soup, water, cooking sherry and Lipton onion soup mix. Mix until all ingredients are mixed well. Add pork chops; cover all sides with gravy. Cover and cook at about 300°, stirring and flipping pork chops occasionally. If gravy gets too thick, add a little more water. Cook until pork is 165° with a meat thermometer. Make rice on the side. Serve pork and rice with gravy on top.
Combine water, broth and salt in a saucepan; bring to a boil and add rice. Reduce heat; cover and simmer 20 minutes or until the liquid is absorbed. Melt butter in a small skillet. Saute almonds in butter until lightly browned. Stir into rice.
Cook potatoes in skin.	Peel when done. Let stand in fridge overnight.	Shred cooked potatoes.	Stir in other ingredients. Bake in 9 x 13-inch casserole at 350° for 30 to 40 minutes.
Boil potatoes until tender. Drain, peel and cut into 1/4-inch slices. Put into serving bowl.
Cook well beaten eggs and 2 quarts of milk over low heat, stirring constantly until mixture coats wooden spoon. Do not overcook. Remove from heat and add remaining ingredients. Be sure all sugar is dissolved. Mixture should be a little too sweet and taste like it has a little too much flavor as it loses some of its sweetness and flavor in the freezing. Cool thoroughly before freezing. Freeze according to freezer directions. Makes 2 to 2 1/2 gallons.
Mix all ingredients except stuffing mix and margarine. Mix stuffing mix and margarine together. Line bottom of casserole with 1/2 of stuffing mix. Pour in ingredients. Top with stuffing. Bake at 350° for 30 to 45 minutes.
Mix together all ingredients and pour into greased, heated muffin pans. Cook 15 minutes at 400° and 15 minutes at 500°. This mixture will keep in refrigerator without onion for up to 2 weeks.
Spread on platter the bean dip. Mix and spread on top the avocados, lemon juice, salt and pepper. Mix and spread on top the sour cream, mayonnaise and taco seasoning. Sprinkle with green onions, tomatoes, olives and cheese. Serve chilled or at room temperature with round chips.
Combine sugar, syrup and salt and cook until sugar dissolves. Blend in peanut butter and Rice Krispies. Pour into an 8 x 8-inch pan and refrigerate for 1 hour.
Combine chopped ingredients in a bowl. In a large bowl, mix 1/2 cornbread, 1/2 chopped ingredients and 1/2 mayonnaise mixture. When thoroughly mixed, add remainder of ingredients and mix well. Mix in some Bac*Os. Chill. Best if prepared a day ahead and allowed to stand in refrigerator overnight.
Core tomatoes, cut in half crosswise. Arrange in baking dish. Saute onions in butter in shallow dish in microwave on High for 1 to 2 minutes. Stir in bread cubes and spices. Divide mixture evenly over tomato halves. Cook, covered, in microwave on High for 4 to 6 minutes. Turn dish halfway through the cooking time. Makes 4 to 6 servings.
In large casserole dish press ground beef (or turkey) to bottom of dish. Slice potatoes and put on top of meat. Mix soup and milk and pour over meat and potatoes. Place cheese slices over all this. Cover and cook for 1 hour at 325°.
Gently fold cottage cheese, crushed pineapple and dry gelatin into prepared topping. Cover and refrigerate until thoroughly chilled.
Coat meat in flour and brown lightly in a little fat in a heavy skillet. Lift meat out of skillet into a casserole. Add drained mushrooms. Sprinkle with soup mix and pepper. Add water to mushroom liquid to make 1 cup and pour into casserole. Cover and bake at 325° for 2 hours or until meat is tender, stirring once during the cooking. Remove from oven and stir sour cream into piping hot mixture. Serve at once over hot noodles or rice. Serves 6.
Cook broccoli. Combine soup, grated cheese, mayonnaise and egg. Pour over broccoli. Top broccoli with bread crumbs and butter. Bake at 350° for 45 minutes.
Mix all ingredients. Blend well. Dip your choice of fruit: banana, apples, strawberry or pineapple.
Drain fruit cocktail well. Soften cream cheese. Combine all ingredients. Freeze until firm.
Add relish mixture. Boil hard for 3 minutes and seal in jars. Makes approximately 8 pints.
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in cold water, salt and pineapple with syrup. Chill until slightly thickened, but not set. Stir in carrots. Pour into a 4-cup ring mold. Chill until firm.
Heat 1 tablespoon oil in a 3-quart saucepan over moderate heat until hot but not smoking, then cook garlic, stirring until fragrant, about 30 seconds. Stir in broth and tomatoes with their juices and bring to a boil, breaking up tomatoes with a fork. Add beans, pasta, 2 tablespoons basil and Parmesan and boil, stirring frequently, until pasta is al dente. Let stand 5 minutes before serving. (Pasta will continue to absorb liquid.) Stir in remaining tablespoon basil and pepper to taste. Drizzle with remaining tablespoon oil and serve immediately. Serves 4.
Mix all ingredients, except croutons. Place in greased 2-quart baking dish and sprinkle croutons on top. Bake at 350° until it bubbles all over.
Mix 1 1/2 cups flour, sugar, salt and yeast. Heat milk and butter to very warm (120° to 130°). Add warm liquid, almond extract and egg. Blend until smooth. Stir into mixture remaining ingredients and 2 cups flour to form stiff dough. Knead until smooth. Let rise until doubled. Punch down. Roll into 12 x 7-inch oval. Fold over long side to 1/2 inch opposite side. Cover; let rise until double. Bake at 375° for 30 minutes or until light brown. Cool; drizzle with powdered sugar glaze.
Mix eggs, milk, bread crumbs, garlic, onion, celery and cheese together. Add mixture to hamburg. Knead the loaf or loaves until meat is tight. Bake at 350° for 1 1/2 to 2 hours.
In a sealable container, place butter that has been softened. Add the rest of the ingredients to individual taste. Makes great garlic bread.
Mix first 3 ingredients until smooth. Spread the jars of picante sauce over first 3 ingredients. Sprinkle lettuce, tomatoes and cheese over top. Use tortilla chips to dip into mixture.
Mix dry ingredients together, except sugar. Cream sugar with butter; add eggs, one at a time, and mix. Add extract and raisins. Carefully add dry mixture to sugar mixture.
Cook rice and broccoli according to directions on package. Melt cheese in hot rice. Add broccoli and soup to rice mixture. Wilt onion and celery in 1 stick of butter. Mix all ingredients together; sprinkle bread crumbs on top, if desired, and bake 40 minutes at 300°.
Heat margarine until hot. Lightly brown chicken on both sides. Transfer to shallow baking dish. Saute onion and apple in drippings in same skillet. Stir in flour, curry and salt. Cook, stirring, for about 30 seconds, then stir in tomato paste, lemon juice, cayenne and ginger. Whisk in chicken broth until smooth. Cook, stirring, until thickened and bubbly. Spoon half of the sauce over the chicken and bake, uncovered, in 350° oven for 20 minutes. Spoon remaining sauce over chicken and bake 20 minutes more. Serve over cooked rice.
Dredge chop with flour. Brown on both sides in Crisco. Remove chops and replace with peppers, onions and chili sauce. Add other ingredients. Cook gently until tender. Add chops; cover and cook slowly 45 minutes.
Bring to boil for 10 minutes. Pack in jars; seal. When you eat it, rinse off, drain and fry.
Mix all ingredients, except soup, together. Shape into balls. Brown in frying pan. Put in baking dish. Stir in tomato soup. Cover and bake at 350° for 45 minutes or heated through.
Mix together Ricotta cheese, egg, basil, salt, pepper and 1/2 to 3/4 pound of the shredded Mozzarella cheese. Set aside. Cook macaroni until al dente. Drain and rinse briefly. Place macaroni in oven-safe baking dish. Add Ricotta cheese mixture and sauce to macaroni and mix well. Sprinkle remaining shredded Mozzarella over ziti. Bake at 350° for 30 to 40 minutes.
In punch bowl, combine pineapple juice and lemonade. Just before serving, stir in ginger ale and add scoops of sherbet. Garnish with fresh fruit. Makes about 6 quarts.
Place onions in a nonmetallic bowl. Sprinkle with salt. Add cold water to cover onions. Stand for 24 hours.
Cream the sugar and eggs. Add pineapple and carrots. Sift dry ingredients into this. Mix. Bake in 2 round greased cake pans for 35 minutes at 350°.