HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, salad oil, orange juice, vinegar and salt. Let stand while preparing other salad ingredients. Can let it stand overnight. Gently toss together remaining ingredients, stirring in mayonnaise last. Makes 12 big servings.
Mix flour, soda, salt and baking powder in large bowl. Pour in raised yeast mixture. Stir until flour has been absorbed. Knead until light. Divide in two equal portions. Drop each half of dough into greased standard size loaf pan, turning over to grease on all sides. Press in bottom of pan to form smooth loaf. Let rise until doubled in bulk. Bake at 375° for 30 to 35 minutes. Yields 2 loaves.
Cook meat and spices; add Veg-All, corn and tomato paste and sauce.	Mix together. Add egg dumplings to meat and vegetables. Simmer on low heat for 1 hour.
Dissolve Jello in boiling water. Cool and add orange juice, pineapple, and oranges. Congeal and add topping.
In bread machine, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose color and loaf size if available. Bake according to bread machine directions. Check dough after 5 minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed.
Tint coconut with green food coloring. Divide frosting into 3 containers. Tint one red, one yellow and leave one white. Layer white frosting, green coconut, mint cookie, red frosting and yellow frosting between 2 wafer cookies. Apply sesame seed to top of vanilla wafer using a tiny amount of honey.
Coat chicken in favorite oven baking mix. Place on greased baking pan. Bake until done. Remove from pan and place in glass baking dish. Open can of cream of chicken soup and dab onto chicken. Do not dilute soup! Sprinkle a little butter on top. Sprinkle entirely with paprika. Cover and bake an additional 10 minutes. Serve. Can be done either in oven or microwave.
Bake biscuits as package reads. Combine sugar and cinnamon and mix evenly. Melt butter in the microwave. If you need more, make more. After biscuits have turned golden brown, remove from oven. Take a biscuit; roll it in the butter until covered, then in the cinnamon and sugar mixture until covered. (Be sure the biscuits are warm.)
Mix margarine and sugar to creamy consistency. Add cocoa; blend well. Add egg substitute, then add flour, salt, nuts and vanilla. Pour mixture into greased 9-inch square pan. Bake in 350° oven for 25 to 30 minutes or until center tests dry with toothpick.
Drain pineapple, reserving juice. In a large skillet, cook onion and celery in oil until tender. Add chicken. Blend catsup and reserved pineapple juice with enough water to make 2 1/2 cups liquid. Add salt and pepper; pour over onion, celery and chicken. Simmer 5 minutes. Dissolve cornstarch in soy sauce. Gently stir into chicken mixture. Add green pepper and pineapple. Cover and simmer 5 minutes. Serve over hot rice.
Put chicken in pan with water. Add salt, pepper and celery flakes to taste. Cook until tender. Remove chicken from broth. Add beans, tomato soup, brown sugar and chili powder. Cook slowly 1/2 hour. Add water if liquid cooks down. When chicken is cool, cut into bite size chunks. Add to chili. Bring to boil. Thicken with flour and water. Serve with hot dog buns opened, spread with butter and lightly toasted under broiler.
Beat eggs slightly. Add sugar, salt, syrup and melted butter; mix well. With spoon, add remaining ingredients. Pour into a deep 9-inch pie crust (unbaked). Bake for 10 minutes at 400°, then for 30 to 40 minutes at 350°, or until mixture sets.
Peel and mash bananas; put in separate bowl. Mix rest of ingredients all together; beat, then add bananas. Stir. Grease pan. Put in oven at 350°. Check at 45 minutes.
Slice apples to cover two 8 x 10-inch pans. Sprinkle next 3 ingredients over apples. Mix other ingredients and sprinkle over apples. Bake 1 hour at 350°.
Bring butter and peanut butter to a rolling boil. Remove from heat. Add confectioners sugar and vanilla flavoring. Stir until smooth. Pour into lightly greased pan, 7 x 9-inches. Cool at least 2 to 3 hours until set.
Saute onion until clear. Shut off heat and add paprika and chicken pieces. Cover with cold water. Add salt and pepper to taste. Simmer until chicken pieces are tender, always making sure chicken is covered with water. Add 1 cup uncooked rice. Cover and cook until all liquid is absorbed by rice. Stir once. Lower heat when cooking chicken. Serve at once. Makes enough for 4 people.
Spray 9 x 13-inch pan with Pam. Mix all ingredients and bake at 350° for 40 minutes. Also can be baked in muffin pan using temperature and baking time from Jiffy cornbread mix box. Yields 2 dozen muffins.
Drain beets, reserving 1/3 cup juice, In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter. Heat through. Yields 4 servings.
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, eggs, whole wheat flour and enough all-purpose flour to make a stiff dough. Grease top; cover tightly with plastic wrap. Refrigerate for 2 hours or up to 3 days.
Peel potatoes; add 1 teaspoon salt and enough water to cook until tender. Drain, cool and cube. Saute onion and green pepper in butter until tender. Add mustard, 1 teaspoon salt, pepper, milk and cheese. Heat until cheese is melted, stirring well. Put potatoes in 1-quart greased casserole. Pour sauce over potatoes and mix well. Bake at 375° for 25 minutes. Makes 4 servings.
Combine all ingredients. Fill hot dog buns with tuna mixture. Wrap individually in foil. Bake at 350° for 25 minutes.
Combine oil, vinegar, basil, salt, pepper and garlic, blending well. Pour over onion and mushrooms. Let stand at room temperature 2 hours, or refrigerate overnight. Stir occasionally. Place spinach in serving dishes. Arrange mushroom mixture over top. Serve immediately. Serves 6.
Prepare and bake cake mix in layers. Dissolve gelatin in 2 cups boiling water. Stir in strawberries. Let stand until thick. Prepare pudding, using package directions. Layer cake, pudding and gelatin in large punch bowl. Chill until firm. Spread whipped topping over top. Serves 15.
Sift together flour, baking powder, sugar and salt. Add the shortening, milk and vanilla to the dry ingredients and beat until moist. Add the egg and the milk and beat until it forms a batter. Pour the batter into the pie shells. Mix together the hot water, sugar and cocoa to form a syrup. Divide the syrup evenly and pour it over the cake batter. Bake at 375° for 30 minutes and at 350° for 15 minutes.
Combine all ingredients in a very large pot and bring to a boil, then simmer, stirring occasionally, for 30 minutes. Makes 10 cups. Freezes well.
Place following ingredients in blender: tomato sauce, vinegar, onion, garlic, flour, chili powder, oil, salt, oregano and cumin. Blend well.
Boil raspberries, water and cornstarch together. Set aside to cool. Beat butter, eggs, powdered sugar and vanilla until fluffy. Fold cooled raspberries into egg mixture. Pour into graham cracker crust. Top with whipped cream or graham cracker crumbs. Store in refrigerator.
When thawed, roll out bread (about 9 x 13-inch). Saute hamburger and onion and drain. Season to taste with salt, pepper and garlic. Spread hamburger and onion onto bread. Chunk cheese onto meat. Roll like a jelly roll. Brush with melted butter. Bake at 350° until nicely browned. Slice and serve. Great Saturday lunch.
In a kettle, combine carrots, butter and caraway seed; cook until just crisp-tender over low heat, about 5 minutes. Add soup, milk, water, cabbage and sausage. Bring to a boil; reduce heat and cook until cabbage is tender, about 15 minutes.
Mix chicken, soup, broth, eggs and can of peas and carrots all together and put in large baking dish. Mix Bisquick, milk and margarine and pour on top of other. Bake at 350° for 1 hour.
Mix together in a heavy saucepan the marshmallows, milk and sugar. Boil until the mixture reaches a rolling boil; can boil slightly longer. Let mixture cool slightly. Place graham crackers in a large bowl and add the cherries, pineapple, raisins, coconut and pecans. If desired, more nuts and fruit can be added. Pour the marshmallow, milk and sugar mixture over these ingredients. Mix well. Pour into Pyrex dishes and place in refrigerator.
Mix puree, water, sugar, salt and Tabasco. Boil 5 minutes. Place bread in casserole. Pour butter over it. Let soak in. Pour tomato mixture over bread. Bake 30 minutes at 375°. Can be made several hours ahead. Cook 45 minutes if refrigerated.
Cook broccoli until tender; place it in an 8-inch casserole dish. Place the unmelted cheese on top of the broccoli and sprinkle the crushed Ritz crackers on top. Pour melted butter over the top of the crackers. Bake 30 minutes in a 350° oven.
Mix all ingredients together. Spread onto 4 to 5 large tortillas (floured). Roll up and chill, then slice into bite size pieces.
Rinse beef in boiling water 15 seconds per slice. Combine all ingredients in a 3-quart casserole. Refrigerate 12 to 15 hours. Cook, uncovered in microwave 25 minutes. Stir every 10 minutes.
Combine apples, water and lemon juice in 2-quart glass casserole dish. Microwave 10 to 12 minutes on High or until apples are tender. Stir in remaining ingredients.
Cut zucchini in 1/2-inch slices. Cook 8 minutes in salt water and drain. Cook beef and onion in oil until done and drain. Add zucchini, salt and pepper. In a separate pan, stir butter and flour until bubbly. Add milk. Stir until thick. Add cheese, salt and pepper.
Combine and crumble like corn meal. Spread on 8 x 11-inch pan bottom. Bake at 350° for 15 to 20 minutes.
Spread crackers with peanut butter. Dip all in melted chocolate. Drain on wax paper. Cool. Can freeze.
Cook grits in salted water, stir in oleo and cheese. Cook until done. Let cool. When cool, stir in eggs. Pour into casserole dish. Bake at 350° for 45 minutes.
Mix water and sugar and boil for 5 minutes. Pour hot sugar water over next 3 ingredients. Cool and remove tea leaves. This amount fills approximately 3 1/2 plastic 1/2 gallon ice cream containers. Freeze and have handy for a crowd or in smaller containers to fill a pitcher or glass.
In a large saucepan, mix by hand the sugar, cocoa and milk. Put on stove and add butter or margarine and bring mixture to a boil. Boil for 1 1/2 minutes. Remove from heat and stir in quick cooking oatmeal and vanilla . Stir well. Let mixture sit to begin to harden. Spoon onto wax paper, cookie tray or plastic tray. Makes about 24 cookies.
Spray 8-inch round pan. Combine ingredients; press mixture into bottom of pan. Bake 10 to 15 minutes.
Mix all together and pour into a 9 x 13-inch pan. Bake 45 minutes at 350° (35 minutes if using glass pan).
In a 10-inch skillet, cook potatoes, green pepper and onion in margarine until lightly browned. Season to taste. Beat eggs lightly, then pour over potato mixture. Cover; cook until eggs are done. Top with cheese. Cover; continue cooking until cheese is melted. Yields 4 servings.
Place cranberry sauce, chili sauce and Worcestershire sauce in pan on medium heat until it bubbles. Make small balls of seasoned ground beef and drop them into the sauce. Cook for about 1 1/2 hours. Make a day ahead and refrigerate for best flavor. Use in a chafing dish as hors d'oeuvres. Makes about 100 small meatballs.
Mix shortening, milk, and boiling water until it resembles whipped cream. Add flour and salt. Mix into soft ball. Press with fingertips into pie pan. Bake at 450° for approximately 15 minutes.
Melt the 1/4 cup butter in a large saucepan. Add onion, celery, mushrooms and garlic. Cook 3 to 4 minutes over medium heat. Add zucchini, tomatoes, eggplant, salt and pepper. Cover and cook 15 to 20 minutes. Serve hot.
Mix all ingredients in roaster. Add meat. Cover and bake at 300° for 5 hours. String meat with fork. All juices will be absorbed.
Preheat oven to 325°. Cream shortening and butter. Add sugar; beat until creamy. Add eggs, one at a time, beating well after each. Sift flour and dry ingredients together. Add to mixture alternately with milk which vanilla has been added to. Blend thoroughly. Turn into greased and lightly floured tube pan (you can use Pam instead). Bake at 325° for 1 hour and 20 minutes.
Place all ingredients near at hand before starting. Empty can of Eagle Brand into medium mixing bowl. Layer wafers and bananas in a suitable Pyrex dish (deep enough so that ingredients will not run over); set aside. Add instant pudding mix to milk and beat until blended, 1 minute. Add whipping cream and continue to blend/mix while blender/mixer is still whipping. Add iced water in and continue until blended in mixture. Pour over banana/wafer immediately as pudding will start to congeal. Place in refrigerator for 1 to 2 hours before eating to let flavors soak through.
In a blender or food processor, combine garlic, rosemary, pepper and paprika. Turn motor on. Add olive oil and process until coarsely chopped. Skin the turkey breast; wash and pat dry. Spread the garlic mixture over the turkey breast. Place on rack in roasting pan; cover. Bake at 350° for 1 1/2 to 2 hours or until meat thermometer inserted into center registers 170°. Remove from oven. Let stand 20 minutes before slicing.
It is best to make Crab Gumbo and Stuffed Crabs on the same day, because the gumbo or soup from crabs adds to the success of the stuffed crabs. Some cooks take the crab's claws and shells that the crab meat has been taken from, put them in a pot with 1 quart boiling water and use in the stuffed crab after an hour's boiling. It answers the same purpose as the gumbo.
In a saucepan, combine brown sugar and cornstarch. Stir in pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. Place chicken in a greased 9-inch square pan or baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Baste. Bake 10 minutes longer. Baste several times. Sprinkle with chives.
Pound chicken very thin. Soak in enough milk to cover them overnight. Dip in mixture of half cheese and half bread crumbs. Fry on each side until well done.
Simmer beef ribs, chicken wings and water for 3 hours. Remove meat from bones. Discard bones. Refrigerate meat and broth separately overnight. Skim off and discard fat the next day. Combine broth and meat. Add other ingredients and simmer for 3 hours. Serve in bowls with a dollop of sour cream.
Mix together cream cheese, sour cream and taco sauce. Spread onto a cookie sheet. Refrigerate overnight. Make the layers just before you're going to serve it.
Mix all and drop by spoonfuls in small amount of oil and fry. Place in casserole and cover with 1 can mushroom soup, 1 cup sour cream and small amount of milk to make thin sauce. Heat in oven until heated through. Serve hot.
Mix together first 8 ingredients. Grease and flour a 9 x 13-inch pan. Spread in pan. Combine brown sugar, beaten egg white and nuts; mix and pour over topping. Bake in 350° oven for 25 minutes. Cut in squares while warm.
Mix together and rub into meat 3 hours ahead of time. Wrap in plastic wrap and chill in refrigerator. In lieu of oregano, use marjoram, thyme, basil or rosemary. To make spicier, use more cayenne or use brown sugar to make a sweeter taste. Any leftover rub can be stored in air tight container for 3 to 4 weeks.
Add ground beef to onion, green pepper and butter; cook until it changes color. Cook noodles and drain; add salt and pepper to taste. Add tomato sauce to noodles and then mix noodles and ground beef mixture together. Mix soup and milk together; then mix with ground beef mixture. Pour into 2 casserole dishes and top with grated cheese. Bake at 350° for 45 minutes.
Mix together the cake mix, melted margarine and egg. Press in bottom of 9 x 13 x 2-inch pan. In a large bowl, mix the cream cheese, eggs and 10x sugar; mix well. Pour on top of cake mixture. Bake at 325° for 55 minutes. Cut into squares.
Cook broccoli according to instructions. Place drained broccoli in casserole dish. Mix soup and mayonnaise together and pour over broccoli. Sprinkle cheese on top of soup mixture. Mix stuffing and butter together; spread over casserole and bake at 350° for 20 minutes or until bubbly and heated through.
Cut up sirloin steak and chicken into thin strips. Cook steak and chicken in oil until done, then add the remaining ingredients with a little stir-fry sauce and a little water. Simmer at low heat for about 20 minutes, then after it cooks, serve on rice.
Combine soup and milk with whisk. Add potatoes, ham, onion, green pepper and pepper. Mix well. Turn into 2-quart casserole. Dot top with butter. Bake, uncovered, at 350° for 1 hour. Cover and continue baking 45 minutes or until potatoes are tender.
Cut meat crosswise into 1/2-inch slices. Dip in flour and brown quickly on all sides. Set aside.
Mix together cake mix, instant pudding, oil and eggs. Set aside. Mix 1 cup boiling water plus 1/4 cup poppy seed well. Add to cake mixture. Bake in a lightly greased pan at 350° for 1 hour.
Grease and flour a large loaf pan (at least 2-quart pan). Combine all ingredients and bake 40 to 45 minutes at 350°.
Mix ginger, garlic, salt, shoyu and sugar and rub it over chicken inside and out. Heat liquid shortening and brown chicken well on all sides. Add remaining mixture and liquid from mushrooms. Cover and simmer until done. Remove chicken and cut into pieces. Make gravy with remaining liquid and cornstarch; add mushrooms. Pour over chicken and garnish with green onions or Chinese parsley.
Mix condensed milk, peanut butter and one of the six items listed. Drop by teaspoonful onto greased cookie sheet. Bake at 350° until brown on bottom. Cookie will look soft on top.
Brown ground beef, garlic and onion. Add sauce mix, tomato paste and 3 cans of water and simmer. Cook noodles, drain and rinse. In bowl, mix 2 eggs (beaten), cottage cheese and Parmesan cheese. Layer in a 13 x 9-inch pan a little sauce, then noodles, cheese and egg mixture and Mozzarella cheese. Repeat layers (3 in all). End with Mozzarella cheese and sprinkle with Parmesan cheese on top. Bake at 375° for about 30 minutes, until cheese melts and is bubbly.
Melt shortening. Brown meat. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat to low and cook until meat is tender (a crock-pot can be used also). Blend cornstarch and water; boil until thick. Pour over meat mixture. Pour in rice.
Mix in order given. Bake at 325° until brown and toothpick comes out clean (about 1 hour and 20 minutes). Makes 2 loaves.
Mix the first 4 ingredients; bake in a shallow pan or cookie sheet at 350° for 20 minutes. Stir occasionally. This mixture will be crumbly. Sprinkle 2/3 of this crumb mixture in the bottom of a 9 x 13-inch pan (it will not completely cover the bottom of the pan). Combine egg whites, sugar, berries and lemon juice. Beat at high speed for about 10 minutes. Mix Dream Whip according to the directions on the package. Fold Dream Whip into strawberry mixture by hand. Spoon this mixture into the 9 x 13-inch pan and top with remaining crumbs. Freeze 6 hours before serving. Serves 8 to 10.
In 2-quart saucepan, heat beets, 1 inch of water and salt to boiling. Cover and simmer 20 to 30 minutes or until tender. Drain beets, peel and slice. (This may be eliminated if using canned beets.) In same pan, combine remaining ingredients. Cook over low heat, stirring until smooth. Add beets and stir gently to coat. Heat.
Layer pretzels, margarine and 3 tablespoons sugar in 9 x 13-inch dish and bake at 350° for 10 minutes. Cool. Cream the cheese and blend in sugar. Add Cool Whip and spread over pretzels. Dissolve jello in water. Add frozen strawberries that have been pureed. Stir. The jello mixture will be slightly thickened. Pour over layers. Refrigerate.
Mix several of the ingredients of 1 cup measurement each. Be creative. Nice for gifts, too.
Cut tortillas into 5 pieces, lengthwise. Place an even amount of cheese, onion, chilies and tomato onto each piece of tortilla. Place in baking dish. Cook for approximately 6 minutes on High in microwave or bake at 275° in oven until cheese is melted. Makes 40 pieces.
Put the first 3 ingredients in blender; blend until creamy. Fold in orange slices and chill.
Beat the eggs until they are well mixed. Add the oil, pumpkin and all-bran and mix well. Add all remaining ingredients, except the chocolate chips and Grape-Nuts and mix well. Stir in the chips and Grape-Nuts. Pour into a greased Bundt pan and bake 45 to 50 minutes at 350°.
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Blend in Cool Whip; whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 2 hours. Garnish if desired with fresh fruit.
Mix jello and Knox gelatine with water by package directions. Put cream cheese in while still warm. Let congeal a little before adding remaining ingredients.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Beat brown sugar and butter or margarine until light and fluffy. Add eggs and vanilla; mix well. Add flour, baking powder, salt and nutmeg; mix well. Add dates and stir well. Spread into greased pan. Sprinkle chopped pecans on top. Bake for approximately 20 minutes or until light golden brown.
Pour buttermilk into a bowl and add remaining ingredients, except celery strips. Let stand 1 hour in the refrigerator, until ready to serve. Mix well before serving. Serve with chilled celery strips as an appetizer.
Cut a 1-foot length of aluminum foil; lay on a heatproof surface and butter it evenly (butter, margarine or nonstick spray work equally well).
On microwave-safe plate, put chips in a single layer. Put small amount of grated Cheddar cheese on center and a little salsa on the cheese. Microwave until cheese melts.
Core apples and peel each about 1/4 of the way down. Arrange in slow cooking pot. Fill centers with raisins and dates. Combine sugar, water, butter, cinnamon and nutmeg. Pour over apples. Cover and cook 2 to 4 hours.
Place apples, sugar and cinnamon in a 9 x 13 sprayed cake pan. Mix together. Sprinkle cake mix evenly over it. Put nuts and coconut over mixture. Pour melted butter over all. Bake at 350° until apples are done and top is brown (about 30 to 35 minutes). Serve with whipped cream.
Mix together. Pour into muffin pan. Bake at 375° for 10 to 12 minutes.
Add Jell-O to one cup boiling water and stir well, then add sherbet and stir until melted. Add Cool Whip and stir until blended. Add mandarin oranges and whip with mixer until oranges are chopped. Chill two hours before serving.
Cut off the tops of the leeks an inch or two above the white part. Discard the tops and a thin disc at the root end, as with an onion. Cut the leeks once lengthwise, and rinse each half under running water. Check for mud under outer leaves. After rinsing, cut crosswise 2 or 3 times.
Line 8x8 baking dish with hash browns. Sprinkle with sausage or bacon. Mix eggs, milk, salt, pepper and dry mustard. Pour over meat and hash browns. Top with Cheddar cheese. Refrigerate overnight.
In large bowl, combine 1 1/2 cups flour, 1 teaspoon basil, yeast and salt; mix well. Stir in very warm water and oil and beat on low speed 1 minute. Add remaining flour; blend on medium speed, mixing well, about 2 minutes. Turn out onto lightly floured surface. Knead 2 minutes or until smooth and elastic. Turn into greased 13 x 9-inch pan; cover and let stand 10 minutes. Press into pan and, using fingertips, make indentations in dough over entire surface. Blend remaining 1 teaspoon basil with tomato sauce; spoon over dough to within 1-inch of edges. Sprinkle with green onions. Let rise in warm, draft-free place 30 minutes. Bake at 400° for 20 to 25 minutes or until edges are golden brown. Makes 6 to 8 servings.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat well with mixer or by hand. Stir in dry ingredients and beat well. Stir in zucchini. Turn batter into greased and floured 9 x 13-inch pan. Sprinkle chocolate chips over top and bake in 325° oven for 45 to 50 minutes or until top springs back when touched lightly with fingertips. Needs no frosting.