HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean chicken, pat dry and rub with mixture of salt, garlic, ginger and soy sauce. Let stand for 2 hours. Broil chicken 15 minutes on each side until brown and done. Turn frequently. Remove chicken from broiler and roll in honey. Return to broiler for 2 minutes.
Combine apple juice and ginger ale. Serve over ice. Yield: 1 cup.
Mix and pour into a 3-quart casserole with cone. "Don't grease." Microwave on High 10 to 12 minutes; cover and let stand 5 minutes, then invert on dish.
Melt margarine and mix with stuffing. Line bottom of casserole with 1/2 of stuffing mixture. Mix all else and pour over stuffing mixture in casserole. Sprinkle remaining 1/2 crumbs over mixture. Bake in 350° oven for approximately 30 minutes.
Combine and pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes. Make 2 nine-inch pies. Delicious warmed over.
Beat eggs, soup, nutmeg and salt until frothy; add cheese. Mix well and start adding well drained spinach until all is mixed. Butter deep baking dish and fill. Cover top with sharp cheese of your choice. Bake at 350° until knife inserted comes out clean. Use cover when baking.
Soften cream cheese; mix in all other ingredients, except nuts. Shape into ball or log and roll in nuts. Chill.
Brown sausage and drain. Put sausage in 9 x 13-inch dish. Cover with croutons and Cheddar cheese. Cover and refrigerate overnight.
Flatten one loaf of bread at a time. Spread 1/3 of sausage over dough. Roll up in loaf shape, sealing the ends. Let the loaves raise 1 1/2 hours. Bake at 350° for 20 to 25 minutes. Last 2 to 3 minutes, rub top with butter and sprinkle 1/2 cup cheese on each loaf.
Cook the ground beef and onion over medium heat in a pot. Stir and crumble meat until it is brown and the onion is soft. Drain off the fat, then stir in the ketchup and chili powder. Add the water and simmer for 3 minutes. Makes about 3 cups.
Mix flour, sugar, oil, egg and cinnamon together in 9-inch iron skillet. Add nuts and apples. Bake in skillet at 350° for 40 minutes. Real good served warm with ice cream.
In large skillet, over high heat, combine sugar and the water. Bring to boiling, stirring, until sugar dissolves. Add pears and apples. Return liquid to boiling. Lower heat and simmer 3 minutes, until fruit is tender, but not mushy.
Cream the first five ingredients together. Sift together flour, salt, cream tartar, and soda and add to the first part. Add the nuts, oatmeal, corn flakes, coconut, and vanilla and mix until well blended. Make dough into 1 inch balls, place on a greased cookie sheet 1 inch apart. Press down with a fork. Bake at 350° for 12-15 minutes. Grease sheet one time after each cooking, wipe with paper towel.
Melt margarine and mix with cracker crumbs. Press into a 9 x 13-inch Pyrex pan (do not bake). In a large mixer bowl pour 2 cups of the milk and the 2 packages of pudding mix. Beat well. Then add the 3/4 cup and beat again. Let set until it thickens some. Then fold in 1 cup whipped topping and spread over crumb layer. Chill if possible for 15 minutes or so. Then slice bananas over all as evenly as possible. Then spoon drained pineapple over all and sprinkle on nuts. Next slice cherries or strawberries over all. You can sprinkle on toasted ground coconut, too. Then cover with good layer of whipped topping. Refrigerate several hours or longer. Cut in squares or just spoon out to serve.
Pound the chicken between pieces of waxed paper until each is about 1/4-inch thick. Slit green chilies in half lengthwise; remove seeds, if desired, then cut into 8 equal pieces. Cut cheese into 8 fingers, about 1/2-inch thick and 1 1/2 inches long. Also combine crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper.
Cook, drain and mash squash to the consistency of mashed potatoes. Cream sugar, molasses and butter. Add egg and squash and blend well. Mix flour with soda and salt. Beat this mixture into the squash batter. Fold in pecans. Fill well-greased muffin pans about half full with batter. Bake at 375° for 20 minutes. Makes 1 1/2 dozen.
Steam the eggplant for about 8 minutes or just until it begins to soften. While the eggplant steams, push the garlic through a garlic press, into a small bowl. Stir in the onions and oil until well mixed. Arrange the eggplant slices in one layer or on baking sheet coated with no-stick spray. Brush with half of the garlic mixture. Broil about 5 inches from the heat for about 5 minutes or until the slices begin to turn golden. Turn, brush with the remaining oil mixture and broil until golden brown. Serve hot. Makes 8 servings.
Place meat in flat roasting pan or ovenproof dish. Sprinkle 1 envelope soup mix over meat. Pour chili sauce on top. Cover with foil. Bake in slow oven at 300° to 325° for approximately 2 hours. Remove foil and add beer. Continue in oven for 45 minutes or until tender, basting occasionally with sauce.
Cream eggs, sugar and oil. Add zucchini, nuts and dry ingredients. Mix well. Place in a greased and floured 11 x 17-inch pan. Bake at 350° for 10 minutes.
Cook sugar, water, Crisco, raisins, cinnamon, cloves and nutmeg for 5 minutes on top of stove.
Cook cauliflower, carrots, water and salt for 10 minutes, then put in baking dish. Mix cream of chicken soup and milk. Pour over vegetables. Mix soda crackers and butter. Sprinkle over top. Bake at 350° for 30 minutes.
Butter 1 1/2-quart casserole dish. Mix pineapple, flour, sugar and cheese and put in dish. Put crushed crumbs on top. Pour melted butter on top. Bake at 350° for 20 to 30 minutes.
Combine zucchini, corn and peppers, then combine the oil, vinegar and spices. Pour over vegetables. Let stand at room temperature for 1 hour. Cover and chill. Serve in lettuce cups.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegetable oil cooking spray. Combine the egg whites and Cajun spice in a bowl. Add potato sticks and mix to coat. Pour potatoes onto the baking sheet. Spread out leaving space between. Place sheet on bottom rack. Bake for 40 to 45 minutes until fries are crispy, turning them every 6 to 8 minutes so they can brown evenly. Serve immediately.
Dip veal in flour. Brown on both sides over high heat. Add salt and pepper and cook for 5 minutes. Shake skillet. Add lemon juice and parsley. Cook 1 minute. Stir well. Arrange on plates. Spoon sauce over veal.
Slice cucumbers. Mix 2 cups of lime, into 2 gallons of water and soak cucumbers for 24 hours. Rinse cucumbers well at least 4 times to remove all traces of lime. Cover cucumbers with ice at least 1 to 2 inch thick layers of ice on top and let set until the ice melts. Allow the cucumbers to drain off all excess water.
Use fork and mash potato fine. Add melted margarine and vanilla. Start mixing powdered sugar until thickens like cookie dough. On aluminum foil, spread powdered sugar (to keep from sticking) and roll out dough to 1/4-inch thick sheet. Spread layer of peanut butter over dough and roll into long roll. Wrap in Saran Wrap. Cool until firm. Cut into slices. Dust with powdered sugar until not sticky.
Combine all ingredients except cola and marshmallows in large mixing bowl. Blend at low speed for 2 minutes then blend at medium speed for 1 minute. By hand stir in cola, blend well, then add marshmallows, blend together by hand. Pour batter into greased 13 x 9 inch pan. Bake at 350° for 40-45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spread with icing. Leave in pan to ice.
Place cheese in bowl and sprinkle with pepper. Add 1/2 cup of white wine and set aside to marinate for 1 hour.
Combine water, sugar and salt in medium saucepan. Bring to a full boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Add chips and coconut to hot rice and stir until chips are melted. Cover and chill. Fold whipped topping into rice mix.
Drain artichoke hearts, reserving liquid. Chop artichokes and set aside. Pour artichoke liquid into a 9-inch skillet. Add green onions and garlic and cook until tender. Drain. Combine eggs and pepper in a large bowl; beat mixture well. Stir in artichokes, onion mixture, cheese, crackers and parsley.
Mix cake mix according to package directions, adding orange flavoring to batter. Grease and flour mini cupcake pans or spray with Baker's Joy. Pour batter in pans. Bake at 350° for 15 to 20 minutes, or until lightly brown. While cupcakes are baking, dilute orange juice according to directions and mix with powdered sugar. Remove cupcakes from pans immediately. While hot, dip into orange juice and sugar mixture. Cool. Yields 60 to 70 mini muffins. Great to freeze.
Cut veggies in medium pieces. Cover with water. Bring to a boil for 10 minutes. Turn heat down and simmer until veggies are tender.
Combine in saucepan the cocoa and sugar. Blend in milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Remove from heat and stir in butter or margarine and vanilla.
Wash and cap strawberries; peel and slice bananas in bite-size chunks. Add pineapple and mix well. Add strawberry glaze and coat all ingredients. Will keep several days in refrigerator and the bananas will not turn dark.
Thaw frozen potatoes. Mix all ingredients in a large bowl. Spray a 12 x 9-inch baking pan with Pam. Put combined ingredients in pan. Bake at 350° for 1 hour.
Place butter in saucepan and melt. When melted, add oysters and cook until the edges begin to curl. Add salt, pepper and milk; heat until just before a boil. Serve with saltine crackers and for those who desire, Tabasco.
Mix all ingredients, including meat, in a stew pot. Bring to a boil until meat is tender and leaves a nice thick gravy sauce. Take out meat and brown fry it in small amount of oil. Cool meat and cut in thin slices.
Take tomato, cut the core out of the center. Then take some rice and bring to a boil. Let	cool, then stuff the tomato with rice.	Add some onions, peppers and some hamburger meat cooked into the rice mixture. Place on cookie sheet and bake for 5 minutes at 300°.
Mix soda and spices with flour; set aside. Cream sugar and butter; add eggs and beat well. Add applesauce. Add flour a little at a time; stir until all is blended. Add raisins, preserves and nuts. Add vanilla. Pour in greased tube pan. Bake 1 1/2 hours at 325° in electric stove or gas. Bake 1 1/2 hours at 200° for coal or wood stove. Frost with caramel icing.
Combine bran cereal and milk; let stand until milk is absorbed. Sift together flour, baking powder, spices, salt and soda. Cream shortening and sugar well. Add eggs one at a time and beat well. Add bran mixture, applesauce and vanilla. Mix well. Stir in raisins. Pour into a 13 x 9 x 2-inch greased and floured baking pan. Bake in a 350° oven for 40 to 45 minutes.
Cut broccoli into small pieces using stalk and tops. Cook bacon until crisp, crumble. Toss dressing with all ingredients. Let set until flavors are mixed.
Melt 2 tablespoons margarine in skillet or Dutch oven. Add sliced cabbage, then chopped onion, rice, uncooked meat, salt, pepper and tomato sauce. Cover with tight lid. Cook over medium heat, 35 minutes without lifting lid.
Heat oven to 350°. Grease and flour loaf pan(s). Measure all ingredients into a large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
Cover kraut with warm water and bring to boil; rinse with warm water, once with cold water. Drain.
Cook pasta according to package directions; drain well. Keep warm. Meanwhile, in a large serving bowl, combine spinach or romaine and green onions.
Cream butter and sugar until light and fluffy. Add flavoring. Stir in flour and pecans. Blend well. Form dough into small balls. Place on an ungreased baking sheet. Bake at 350° about 20 minutes. Roll cookies in confectioners sugar while warm.
Cut butter into very small pieces and mix with corn bread and bread crumbs. Heat fat in a heavy skillet; add nutmeats, celery and onion and saute slowly for 5 minutes. Add to cornbread mixture. Add seasonings, mixing thoroughly. Add well beaten eggs; sprinkle cooled broth over surface, stirring lightly until dressing is of desired moistness. Stuff lightly into breast region and body cavity of turkey. Makes enough for a 12 pound turkey.
Combine all ingredients, mixing well. Chill mixture before serving on bread. Yield: 2 cups. Delicious!!
Saute vegetables. Add tomato sauce. Simmer 5 minutes. Add shrimp; simmer for 15 to 20 minutes. Serve over rice.
In a crock-pot, place carrots, onions and meat. Put potatoes around meat. Mix in 2 cups of water, gravy mix and onion soup mix; stir well. Pour over meat and veggies. Cover and cook on low 10 to 12 hours or high 4 to 5 hours. (When you feed the dogs, share some carrots. After all, they have smelled this cooking all day!!)
Sift dry ingredients. Mix into milk. Add egg and beat well. Blend in fat. Batter will be thin.
Dissolve sugar in 7 cups boiling water. Cool. Make tea in 2 cups boiling water. Cool. Mix all ingredients and put in large container (with tight lid) and freeze. When serving, spoon into cocktail glasses. Pour on a little ginger ale. Serve with wedge of orange.
In large pot, melt margarine until it foams; add flour and stir constantly over low heat until roux is light caramel color. Do not burn. Add remaining ingredients. Cook until all vegetables are soft and tender, approximately 45 minutes. Add shrimp. Continue cooking for 20 minutes. Remove from heat. Sprinkle with fil. Serve over hot fluffy rice in large bowl.
Mix first 6 ingredients in saucepan. Heat until sugar dissolves. Let cool. Chop broccoli, green onions (entire onion) and mushrooms. Just before serving, toss veggies with dressing.
Put pineapple chunks in bowl, pour dry jello over and mix in all other ingredients. Chill.
Heat potatoes and hash browns together. Mix all ingredients except corn flakes or potato chips. Crush corn flakes or chips and sprinkle on the top. Bake at 350° for 45 minutes, uncovered.
In stockpot combine all ingredients and simmer 45 minutes or until lentils are tender.
Blend cream cheese with horseradish. Mold into a ring or ball. Flake the dried beef in a blender and spread over the cream cheese. Serve with Wheat Thins.
Put in pan or skillet brown sugar, butter and fruit. Let boil up good and set aside while making cake batter. Use apricots, peaches, pineapple or any good fruit.
Beat egg whites to peaks. Add sugar slowly and add the vanilla. Fold in nuts and crackers. Bake in greased pan at 350° for 30 minutes.
In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 x 11-inch jelly roll pan. Bake at 400° for 20 minutes or until brownies test done in the center. Frost as soon as you take brownies out of the oven. Cool and cut into 48 bars.
Place margarine in pan and melt in oven. Keep oven hot at 325°. Combine sugar, milk and flour in a bowl. Stir until smooth. Add strawberries. Place all ingredients in pan with melted margarine and bake for approximately 1 hour or until golden brown. Make sure middle is not soggy. If it is, cook for 10 more minutes.
Salt and pepper pork chops and brown in frying pan. Set aside and drain any grease from pan. Combine mushroom soup, onion, wine and water in frying pan and heat until smooth. Stir often. Add pork chops and cover. Let simmer over medium heat for about 45 minutes.
Mix juice with yogurt. Add vanilla and sweeten to taste. Pour into ice cube trays and stand half of a popsicle stick in each cube section. Freeze. Remove from trays and place in freezer bags for easy access.
Mix all ingredients together. Refrigerate at least 4 hours. Great vegetable dip.
Melt butter in skillet or pan. Mix all ingredients in a large bowl. Add melted butter and mix well. Return batter to skillet or pan and bake at 450° for 30 to 35 minutes.
Cook and stir onion and celery in margarine in medium skillet over medium heat until tender. Stir in seasonings. Add onion mixture and chicken broth to bread in large bowl. Toss to mix; stuff turkey or bake separate as a side dish. Makes 8 cups, enough to stuff 12 to 14 pound turkey.
Beat whites until stiff. Beat in yolks. Fold in matzo meal and salt. Let stand 15 minutes or more. Form into balls with wet hands and drop into boiling water or soup. Cover and cook for 45 minutes.
Sift flour, baking powder and salt together into mixing bowl. Combine milk and salad oil; add to dry ingredients, stirring just until moistened. Drop from tablespoon atop bubbling stew. Cover; return to boiling. Reduce heat; simmer 12 to 15 minutes. Makes 10 servings.
Combine oil, sugar and eggs; beat well. Sift all dry ingredients together. Fold into oil mixture alternately with buttermilk. Add prunes, nuts and vanilla. Bake in a greased 9 x 12-inch pan or greased tube pan at 350° until done.
Cut squirrels into serving size pieces and salt and pepper each piece, then roll in flour. Heat some cooking oil in a large frying pan and brown the squirrels on both sides. Put squirrel into crock-pot. Add soup, water, onions and mushrooms. Turn crock-pot to high for 1/2 hour, then turn heat to low and add sour cream and cook for 6 hours. The gravy can be thinned with water or thickened with flour and is excellent over mashed potatoes. Serves 4 to 6.
Mix together butter and sweeteners. Add egg. Add flour and vanilla; mix well. Add dates, raisins and pecans; mix well. Pour into miniature baking pans. Bake at 300° for 20 minutes.
Mix all ingredients. Into a 2 quart casserole crush crackers and mix with oleo. Sprinkle on top of casserole. Bake at 350° for 25 to 30 minutes.
Boil giblets until tender. Save stock. Chop giblets and set aside. In frypan melt margarine. Add flour, stirring, but do not brown. When well mixed add stock, stirring until smooth. Salt and pepper to taste. Add giblets and chopped eggs. Add more stock as needed.
Mix sugar, cocoa and milk. Bring to a boil to thicken. Remove from heat. Add vanilla. Beat until slightly cooled and pour into a greased 8 x 8-inch or 9 x 9-inch pan.
In a large container with lid, add all of the ingredients. Place lid on container and shake. Refrigerate for 1 hour to distribute flavor. Shake or stir before serving.
Do not trim brisket; wrap in foil and cook in oven at 350° until well done enough to fall apart. Then trim brisket and shred with two forks. Pour salsa over meat and let it soak in. Heat before serving. Fold in flour tortillas and top with sour cream and avocado pieces. Brisket freezes well for later use.
Boil beets until tender. Remove skins. Tie spices in cheesecloth bag. Heat vinegar, water, sugar and spices to boiling point. Add beets and boil 5 minutes. Pack in sterile jars; fill with hot liquid and seal.
Grease a 9 x 13-inch pan and set aside. Toast the first three ingredients in a 350° preheated oven for about 10 minutes, stirring once after 5 minutes (do not let mixture brown). Move mixture to a large mixing bowl. Add apricots, raisins, wheat germ and protein powder, separating the dried fruit so they don't stick together and mixing all ingredients thoroughly. In a saucepan over medium heat, melt butter and add brown rice syrup, stirring until bubbly. Mix in the last two ingredients.
Combine all ingredients and chill until time for serving. This sauce will keep well in refrigerator for as much as 4 or 5 days if stored in tightly sealed jar.
Mix macaroni and remaining ingredients in a bowl. Spoon in a casserole dish. Bake at 350° for 30 minutes.
Roll meat in mixture of 4 tablespoons of flour, salt, pepper and garlic. Brown in oil. Add onions. Cook for 4 minutes. Remove meat. Add 2 tablespoons of oil and brown 2 tablespoons of flour in it. Slowly add 4 cups of water and mix until thickened. Add 1 teaspoon salt, meat, bay leaf and celery seed. Cover and simmer for 2 hours. Add 1 teaspoon salt, carrots and potatoes. Cook until vegetables are tender. Add peas and parsley.
Put on a large plate with rim. For the first layer, spread the refried beans. For second layer, mash the avocados with lemon juice, salt and pepper. For third layer, mix the sour cream with the mayonnaise and package of taco seasoning. For fourth layer, layer the chopped green onions, tomatoes, olives and shredded cheese one at a time over the top. Serve with tortilla chips.
Peel cucumbers, remove seeds and dice. Have the celery diced in about the same size pieces. Melt margarine in a skillet. Add onion, cucumbers, celery and a sprinkling of salt and pepper. A teaspoon of dried dill weed adds immeasurably to the flavor of this dish. Cook gently, turning so that the vegetables become golden on all sides. Add water; cover tightly and simmer until tender, not more than about 10 minutes.
Bake potatoes; cool slightly. Cut in half lengthwise and scoop out potato, being careful not to tear skins. Mash with milk to moisten. Add remaining ingredients. Mash together. Mound in shells and place in shallow pan. Dot with butter and sprinkle with grated cheese. Bake 20 to 30 minutes at 350°, or until heated through.
Mix flour, salt and pepper. Rub into meat well. Melt butter in skillet, then brown meat in it. Add vegetables and water. Cover and simmer slowly for 2 hours.
Mix dry Jell-O and sour cream. Add all other ingredients and mix well. Pour in Pyrex dish. Decorate top with fruit.
Put chopped onion and garlic in strainer and pour 2 cups boiling water over them; drain thoroughly. Discard water and cool completely. Peel tomatoes, remove seeds and chop. Combine all ingredients and refrigerate to allow flavors to blend.
Wash mushrooms quickly, dry immediately. Mix remaining ingredients together, add to the mushrooms, toss until all pieces are very well coated. Let stand at room temperature at least 4 hours. The mushrooms are never cooked.
1 c. rice, cooked well done. Let stand until cool, then add 1 c milk and let cool until dry. Then add 1 c. sugar, 1 big can crushed pineapple, drained, 1/4 pound marshmallows, 1/2 pint cream, whipped stiff, maraschino cherries and red cake coloring. Let stand over night.
Mix all ingredients well and pour into unbaked pie shell. Bake at 325° for 1 hour.
Cook milk, sugar and rice until it's sort of thick. Take off heat. Beat in beaten eggs and vanilla. Add raisins and pour into pan or bowl. It will thicken as it cools. Sprinkle with cinnamon.
Heat olive oil in skillet, add ground beef and garlic. Brown in oil. Add tomato sauce, salt, pepper and oregano. Cover and simmer 15 minutes. Cook noodles in rapidly boiling salted water about 15 minutes or until tender. Drain. Fill a casserole or loaf pan with alternate layers of noodles, cheese, tomato-meat sauce and Parmesan cheese, ending with a layer of tomato-meat sauce and cheese. Bake at 375° for 15 minutes or until it is firm. Serves 4.
Cook hamburger and drain well. Put hamburger in crock pot and mix together with rest of ingredients.
Drain and keep juice from cherries and pineapple. Add water to make 2 cups. Heat juices and water to boiling. Add gelatin and stir until dissolved. Cool. Add cola and fruits to gelatin mixture. Pour into 1 1/2-quart dish or mold. Chill until set. (Delicious and always brings compliments.)
Put peppers, cut up, in blender and shred with vinegar. Blend well. Add sugar. Cook slowly to rolling boil. Boil 3 to 5 minutes. Skim. Add Certo and coloring. Return to just boiling, boil for 1 minute and put in sterile jars. Add paraffin to seal. Serve with crackers over cream cheese. Good with scrambled eggs or lamb.
Boil chicken breasts. In a 12 x 10 x 2-inch casserole dish, cut up chicken in chunks. Drain all cans with liquid in them. Pour all ingredients in dish and mix well. Grate your choice of cheese over the top of casserole. Preheat oven to 325° and cook for 20 minutes. Serve over rice (optional).