HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the chicken breasts into bite-size pieces. Place the pieces in a shallow bowl. Mix together half the soy sauce, sake and sugar, then add half the garlic and ginger with salt and pepper to taste. Pour over the chicken. Cover and leave to marinate overnight. Turn the chicken pieces in the marinade occasionally during the marinating time. Thread the cubes of chicken onto oiled kebab skewers. Brush with oil. Barbecue or broil under moderate heat for about 10 minutes, until the chicken is tender. Baste the chicken with the marinade and turn frequently during cooking.
Mix sugar and flour together. Mix all ingredients together. Grease pie pan and pour in filling. Bake at 350° for 35 minutes. Makes its own crust! Makes 2 pies.
Cook first 4 ingredients until boiling point, then cook 10 more minutes. Take off stove and add jar of marshmallow cream and nuts. Place in greased pan.
In a small bowl combine all ingredients. Mix until crumbly. Remove pie from oven and increase temperature to 400°. Sprinkle topping over filling. Return pie to oven and bake for about 10 minutes more or until golden.
Mix together flour, sugar and shortening. Take out 1 1/2 cups for the topping. After crumbs for topping has been taken out, beat the eggs, cloves and buttermilk with the soda added, together with the rest of the crumb mixture. Beat well, pour batter into greased pan and sprinkle the crumb topping over it. Bake at 350° for 40 minutes or until toothpick comes out clean.
Cook the potatoes and cream them. Brown the ground beef and drain. Drain the green beans and mix with the ground beef and tomato soup in a casserole dish. Spread the creamed potatoes over the top and bake for 20 to 30 minutes at 350°.
Combine sugar and water in a saucepan, bring to a boil, stirring until sugar dissolves, cool. Pour mixture into large bowl, add the next four ingredients and freeze until firm. Remove from freezer several hours before serving (mixture should be slushy). Pour into punch bowl and stir in chilled soda. Yields approximately 2 1/2 gallons.
Mix the first 6 ingredients with mixer. Add the remaining ingredients. Mix well by hand or mixer. Bake in two 9 x 5 x 3-inch loaf pans for 1 hour at 325°.
Mix cake mix, oil, eggs and juice of oranges well (3 to 4 minutes); add oranges and nuts. Grease 2 (8-inch) round or 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes. Cool completely.
Melt 1 cup butter in large pan or skillet. Add onion and the next 8 ingredients. Cook for 1 minute, stirring constantly. Add chicken broth and beer. Cook 1 minute more. Place unpeeled shrimp in large roaster or casserole pan. Pour sauce over top. Bake in a 375° oven until done, approximately 20 minutes, stirring often. Serve with hot cooked rice and sourdough French bread. (Dip bread into juices in pan ... wonderful!!)
Mix first 8 ingredients and put in a buttered 8 1/2 x 13-inch pan. Combine crushed Ritz crackers with melted butter or margarine and cover casserole with this mixture. Bake at 350° for 45 minutes.
Crumble corned beef. Cut up tomatoes into small pieces. Dice onion and peel and dice potatoes. Drain peas. Cook all ingredients together until potatoes are done. Thicken and serve over bread slices.
Cook noodles as directed; drain. Add cold water over the noodles to stop the cooking. Put other ingredients with noodles; place in microwave for 4 minutes on High. Stir after 2 minutes.
In a large 3-quart heavy saucepan, combine sugar, corn syrup and salt. Cook over medium-high heat until mixture reaches firm ball stage (244°), stirring occasionally. Add butter and gradually add milk so that mixture does not stop boiling. Stirring constantly, cook rapidly to firm ball stage again. Remove from heat, add vanilla and pour mixture into a buttered 9-inch square baking pan without scraping the sides of the saucepan. Cool thoroughly before cutting.
Combine soups with Cheez Whiz; mix well. Bring a cup of water to a boil, add rice and set aside. Cook broccoli until tender. Saute onion and celery until tender, drain and add to soup mixture. Drain broccoli and add to mixture, then add rice. Stir very well and cover with paprika on top. Put in a 350° oven and bake for 30 minutes.
Boil sweet potatoes until skins are easily removed. Slice and place in a buttered dish. On top of potatoes sprinkle cinnamon and slice margarine on top evenly. In a saucepan mix orange juice, flour, dark syrup, sugar and water. On medium heat, bring to a boil. Cook until mixture thickens. Pour over potatoes. Bake at 375° for 30 minutes. When it comes out of the oven, cool slightly and add marshmallows.
Brown beef until crumbly. Drain. Season with salt and pepper. Stir in sauce. Cook lasagna according to directions. Drain and separate. In a baking pan, layer sauce, noodles and cheeses. Continue layering with Parmesan cheese on top. Bake at 350° for 45 minutes or until bubbly and brown.
Cream butter; add sugar gradually, creaming well. Add eggs, 1 at a time, beating 3 minutes (medium speed). Mix in vanilla; slice bananas and sprinkle with lemon juice. Reserve 12 slices for garnish. Mold grated chocolate and bananas into sugar mixture. Turn into cooled baked pie shell. Garnish with nuts and bananas. Chill 2 to 3 hours. Best served the same day it is made. May top with Cool Whip.
In a large bowl, combine all ingredients except parsley and pimento. Beat on low speed until smooth. Chill 1 to 2 hours. On wax paper, shape mixture into 10 x 2-inch log. Roll in parsley. Chill until serving time. At serving time, garnish with pimento stars. Serve as a spread on bread or crackers.
Brown potatoes, onion and garlic in olive oil. Add green olives, black olives and dried tomatoes. Cook together for 5 to 10 minutes and serve. Very tasty. A good way to use up leftover potatoes.
Combine strawberries and sugar, stirring gently. Cover and let stand at room temperature at least 1 hour. Beat whipping cream until foamy. Add liqueur and almond extract, beating until soft peaks form. Fold strawberries into whipped cream mixture. Spoon into individual dessert dishes. Serve immediately.
Mix cream cheese, sour cream and taco seasoning. Spread in bottom of pan (I use 10-inch quiche pan). Layer other ingredients as listed.
Bring vinegar, water, salt, sugar and hot pepper to boil. Chop cauliflower and broccoli into bite size pieces. Mix vegetables; put into jar. Pour hot vinegar over and seal. Water bath for 10 minutes.
Brown sausage, onion and green pepper. Add tomatoes, macaroni, buttermilk or sour cream, sugar, chili powder and salt. Cover. Cook 10 minutes on high and 15 to 20 minutes on simmer. Makes 8 servings.
In a 6-quart Dutch oven, place roast with vinegar. Over medium heat, brown roast on both sides. Add salt, mushroom soup, potatoes, carrots and onion. Add pepper to taste. Cover pan. Place in a 325° oven and cook until roast is very tender. The gravy will be made and vegetables cooked by the time the roast is tender, about 4 hours. Serves 4 to 6.
Wash the lentils. Place in a kettle. Add the carrot, potato, celery and leaves and onion. Cover with water; cook slowly for 1/2 hour. Check occasionally. Water may have to be added. After the 1/2 hour, add a little oil, garlic powder to taste and tomato sauce. Cook for 1 1/2 hours, covered. Check; it may need additional water. The last 15 minutes, slice the hot dogs or sausage and add. Just before serving, add a little salt to taste (no pepper).
Mix 2 eggs, butter and cake mix in bowl (will be stiff). Spread in bottom of 9 x 13-inch pan. Mix 2 eggs, cream cheese and sugar and spread on top of first mixture. Bake at 350° for 35 to 40 minutes. Sprinkle with remaining sugar. A good last minute dessert.
Boil potatoes until partially cooked. Let them cool, then grate them. Mix with sour cream. Combine cheese and margarine; melt. Stir into potatoes and sour cream. Place in greased casserole. Dot with margarine. Sprinkle with paprika. Bake at 350° for 30 minutes.
Mix sugar and cocoa. Add melted butter. Beat eggs. Add the milk; mix well. Add vanilla. Pour into a 9-inch pie shell (unbaked) and bake for 40 to 45 minutes at 325°.
Combine shortening and boiling water. Stir until shortening is melted. Combine eggs, sugar and salt and beat in cold water. Soften yeast in lukewarm water. Combine three mixtures. Add to flour. Mix well. Cover and chill overnight in refrigerator. Roll and cut. Place on trays to rise (about double). Fry in hot oil. Turn over. Drain. Add sugar, if desired. Yields 3 1/2 dozen.
Take chicken and coat by sprinkling with cayenne pepper. Make it red. Then douse with hot sauce. Refrigerate for hours. Dip chicken in milk, then dredge in flour until coated. Place coated pieces of chicken in medium-high heated oil. Cook in oil at medium-high for 5 minutes on both sides until slightly crusty. Lower heat to medium and cook until golden brown which should take 20 to 30 minutes depending. Drain on paper towels. Serve warm.
Slice mangos. Boil sugar, vinegar and salt. Let it cool. Add all ingredients together in a large bowl. Cover and let stand for a day. Jar and refrigerate.
Simmer margarine, cocoa, water and vanilla for a few seconds. In mixing bowl combine flour, sugar and cinnamon. Add oleo mixture. Beat in eggs and milk. Pour into greased and floured 9 x 12-inch pan and bake for 20 minutes at 400°.
Mix flour, margarine and 1/2 cup chopped nuts as for pie crust. Press into bottom of a 9 x 13-inch pan. Bake 10 to 12 minutes. Remove and cool. Beat cream cheese, Cool Whip and powdered sugar. Spread on crust.
Brown ground beef. Drain fat off. Add all other ingredients. Cover and simmer 30 minutes. Stir occasionally.
Combine flour, sugar, nutmeg and baking powder and mix in a large bowl. Combine eggs, milk and melted butter, oleo or oil and mix in bowl. Add butter mixture to dry mixture, stirring just until moistened. Dust blueberries with 1 tablespoon reserved flour; spoon together with batter. Fill 2/3 full in muffin pans. (Spray muffin pans with Pam.) You may sprinkle with 1/4 cup of almonds. Bake in 400° oven, preheated for 15 minutes. Yield: 15 to 18 muffins.
Mix all ingredients together and beat well. Prepare at least several hours before serving to allow flavors to mingle.
Combine sugar, shortening, buttermilk and salt in medium saucepan. Heat until shortening melts. Remove from heat and add the 3/4 c. water. Add potato flakes and mix in with a wire whisk. Cool to lukewarm. Dissolve yeast in warm water. Combine buttermilk mixture, eggs, and half of the flour in large bowl; add the yeast mixture, beating with dough hook or beaters until smooth. Add remaining flour, a little at a time to make a soft dough. If you have a dough hook on your mixer, beat dough for 7 minutes. If you do not, turn out onto a lightly floured board and knead for 8 minutes or until smooth and elastic.
In mixing bowl, combine the sugars, margarine, oil, eggs and vanilla. Mix well until creamy. Add the flour. Place dough in refrigerator to chill, then roll into small balls about 1-inch in diameter. Roll each ball in additional sugar and place on cookie sheet. Press with a fork to flatten. Bake at 350° until lightly browned.
Sift dry ingredients. Add buttermilk and raisins; beat well. Bake in bread pan for 45 minutes in a 350° oven.
Place bread in bottom of buttered 8x12 baking dish. Top with cheese, then sausage. Beat eggs, milk and mustard. Pour over sausage. Refrigerate overnight. Next day: Dilute 1 can cream of mushroom soup with 1/2 cup milk. Pour over mixture. Bake 1 1/2 hours at 300 degrees. May put Durkee dried onions on top for added flavor.
Bring chicken breast to boil; pick off. Put in bottom of pan. Mix cream of chicken and cream of celery together with chicken. On top, put stuffing, butter and milk. Bake 30 minutes.
Mix butter, sugar, juice and coconut well. Form balls around cherries. Roll in crumbs. Refrigerate or freeze.
Cream together sugar, butter, egg and lemon extract. Sift together flour, cream of tartar, soda, salt and cinnamon. Add to mixture. Alternate with milk. Add 1 pint of blueberries gently.
Put sausage, brown sugar and boiling water together. Break up and mix by hand; add remaining ingredients. Place in tube-shaped pan and bake at 300° for 1 1/2 hours.
Combine squash, sugar, salt and spices. Blend in eggs, milk and butter. Pour into pie shell. Bake at 400° for 50 minutes.
Mix flour and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add milk, all at once, and mix until dough follows fork around bowl.
Combine all ingredients in large bowl. Add eggs with oil. Stir until moistened. DO NOT BEAT. Stir in vanilla, pineapple, 1 cup pecans and bananas. Grease three 9-inch pans with butter. Bake at 350° for 25 to 30 minutes or until done. Cool in pans.
Heat oven to 350°. Beat salad dressing, cake mix, eggs, water and cinnamon at medium speed with electric mixer until well blended. Stir in carrots and walnuts. Pour into a greased 13 x 9-inch baking pan. Bake for 30 to 35 minutes. Make cream cheese frosting for top.
Cook rice in boiling salted water until tender. Drain thoroughly. Combine eggs and maple syrup and blend well. Stir in milk, nutmeg and salt, then rice and raisins. Place ingredients in buttered casserole and bake in moderate 350° oven for 60 to 70 minutes.
Mix together pudding with milk. Add 8 ounces of Cool Whip and 1 cup of powdered sugar. Make 3 layers, starting with graham crackers for a crust. Add pudding, graham crackers, pudding, graham crackers and top with chocolate icing. Heat icing in microwave until thin. Spread icing on top of cake. Chill before serving.
Preheat oven to 350°. Prepare brownie mix as directed on package. Spread in greased 9 x 13-inch baking pan. Beat cream cheese, sugar and vanilla until well blended. Blend in eggs. Pour over brownie mixture. Cut through batter with knife for marble effect. Sprinkle with chips. Bake 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. Makes 24.
Wash, peel and cut the apples! Take the seeds out! Add sugar! Stir it! Put it on the stove! Last, save some for everyone!!!!
Combine; mix in a large bowl. Nina puts it all in blender on high. It chops the chops the onion and garlic. Can add a little red food coloring. Refrigerate. No preservatives. Yield: about 3 1/2 cups.
Combine all ingredients, mixing well. Can also be used as a marinade. Yields about 1 cup.
Let cranberries and sugar stand overnight, stirring a couple of times. The next day add juice and rind of orange. (I put pulp in.) Get the white stuff off the orange. Add crushed pineapple, chopped celery, pecans and juice. Dissolve 2 packages gelatine as per package directions. Mold, if desired.
Combine vegetable oil and sugar. Mix and add cinnamon, nutmeg and orange rind. Separate yolks and egg whites; beat egg whites until foamy consistency. Add one yolk at a time with equal parts of foamy egg white. Add carrots and walnuts. Sift together and mix flour, baking powder and salt. Add alternately with the orange juice. Mix at high speed for 1 minute. Pour batter into a greased and floured or nonstick 10-inch tube pan.
Combine all ingredients, except stuffing. Add 1/2 package of stuffing. Save the rest to sprinkle on top of casserole. Drizzle butter on top. Bake at 350° for 1 hour.
Melt oleo in jelly roll pan in 375° oven (any pan will do). Mix crushed corn flakes, cheese and seasonings. Dip sliced potatoes in butter, then in corn flake mixture. Lay slices in pan in a single layer. Bake 1/2 hour or until potato tops are crisp and potatoes are tender.
Mix shortening and brown sugar. Add eggs and vanilla. Sift flour, soda and salt and add to wet mixture. Mix well. Roll flat and cut 3-inch circles, 2 for each cookie.
Cover beef with cold water. Bring to boil. Skim. Add garlic and peppercorns; simmer 3 to 4 hours. Last hour add carrots, onions and potatoes. Last 1/2 hour add wedges of cabbage. Serve with Onion Gravy.
Beat yolk of egg; add sugar or substitute, diluted milk and flavoring. Beat egg white until stiff. Stir briskly, pour into glass and serve very cold. Makes 1 serving.
Preheat oven to 325°. Grease and flour a Bundt pan or 10-inch tube pan. In a heavy medium saucepan, combine the chocolate, butter and coffee. Cook over low heat, stirring until melted and smooth. Remove the pan from the heat and cool for 15 minutes. Beat in the eggs.
Blend cocoa, salt and flour with a little cold water (enough to make sticky). Heat milk. To well-beaten eggs, add sugar and cocoa mixture. Add hot milk and cook until thick. Remove from heat; add vanilla and butter. Pour into baked pie shell and top with meringue.
Peel and cut melon rind into small pieces, leaving a little red. Soak in salt for 1 to 1 1/2 hours. Drain and rinse until it doesn't taste salty. Cover with sugar. Shake to make sure each piece is covered. Let stand overnight.
Mix all the ingredients with squash. Save enough stuffing mix to put on top of casserole. Bake at 350° for 30 or 40 minutes.
Cream shortening and sugar well. Beat in eggs and vanilla. Gradually blend in dry ingredients which have been blended together in a separate bowl. Chill dough 3 hours. Roll 1/8 to 1/4-inch thick. Cut with floured cookie cutters (or use confectioners sugar instead of flour to roll out your dough). Bake on ungreased cookie sheets at 375° for 8 to 10 minutes. Makes 2 1/2 dozen.
Brown meat slightly; add onion and garlic and cook until vegetables are tender. Add flour to sour cream, then add bouillon cube which has been dissolved in the hot water. Add the pepper and mix. Add the soup to the meat mixture and heat. Add the sour cream mixture to the meat and cook over medium heat until bubbly. Cook and stir 1 minute more. Serve over noodles.
Mix all ingredients together, except peas, and put in large Pyrex dish. Add peas 1 hour before done. Cook at 275° for 5 hours.
Cook beef until brown. Drain fat. Add onion, green pepper and mushrooms. Cook until tender. Add spaghetti sauce, pepperoni and cooked noodles. Simmer 10 minutes. In a large baking dish, layer sauce and cheese, beginning with sauce and ending with cheese. Bake at 375° for 30 minutes.
Place chicken breasts in casserole baking dish. Put a slice of Swiss cheese on top of each piece of chicken. Mix soups with wine and pour over chicken. Mix stuffing mix with margarine and put on top of soup. Bake at 350° for 1 to 1 1/2 hours.
Heat butter in omelette pan. In a bowl, beat eggs. Crush strawberries very slightly and mix with yogurt and honey. When the butter stops sizzling, pour in eggs. Tilt the pan to coat evenly. Shake pan gently while lifting edges of omelette so uncooked eggs can run underneath. As soon as it is set, spread strawberry mixture in the center. Fold omelette. Cook a minute longer. Turn onto plate. Garnish with fresh mint.
Tear lettuce in pieces and place in a 9 x 12-inch dish. Layer rest of ingredients in order given. Add sugar to mayonnaise and spread over top like icing. Top with cheese. Garnish with bacon.
Mix ingredients; pour over beans. Cook 30 minutes after they come to hard boil. Pack in sterilized jars and seal.
Mix oats, water and butter until butter melts while stirring occasionally. Let stand 20 minutes. Add brown sugar, sugar, eggs, soda, cinnamon and flour. Mix, then bake at 350° for 40 to 45 minutes.
Brown meat lightly. Add onion, garlic and spices and finish browning. Add tomatoes, water or beer and powdered milk and cook a minimum of 3 hours over low heat, stirring frequently. Add beans 1 hour before serving.
Grease and flour a large pan, 11 x 19-inch. Mix and cook 1/2 of the cake batter for about 15 minutes. Meanwhile, melt the caramel, butter and milk in a double boiler or microwave. When smooth, pour over finished cake. Cover with a layer of pecans (I chop them, but you don't have to), then chocolate chips. Cover with remaining cake mix and cook for 20 minutes or maybe a little longer. It is done when an inserted toothpick comes out with only caramel on it.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda; add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded measuring tablespoon of dough onto ungreased cookie sheet. Bake for 8 to 10 minutes. Cool for 2 minutes. Remove to cooling rack. Makes approximately 3 dozen cookies.
Preheat oven to 325°. Drain asparagus and set 3/4 cup of asparagus liquid aside. Place asparagus in Pyrex dish. Add layers of sliced Cheddar cheese and hard cooked eggs. Mix 3/4 cup of asparagus liquid with can of soup. Pour over layers in casserole dish and cover with cracker or bread crumbs. Bake at 325° for 40 minutes.
Wash and dry rabbit. Roll in flour. In large skillet, melt butter. Brown rabbit. Add onion and garlic. Cook until onion is clear. Add rest of ingredients. Cover and simmer until rabbit is very tender. Thicken gravy with cornstarch. Serve with hot biscuits.
In a bowl, toss stuffing mix and included seasoning packet with water. Place chicken in a 2 qt. casserole dish; salt and pepper lightly. Mix soup and milk together and pour over chicken. Spoon stuffing evenly over top. Bake uncovered at 375° for about 60 minutes or until chicken is cooked through. Serves 4.
Melt butter in dish. Add rice and 1 can of beef consomme, undiluted. Sprinkle with garlic powder. Bake in a 350° oven for 45 minutes. Let cool 5 minutes.
Use eggs, onions and green peppers according to amount of corned beef hash. Make into patties like hamburger. Brown until done. Serve.
Center cheese in pastry. Bring up sides and secure. Place in pie pan. Bake at 350° for about 20 to 30 minutes, until brown and crusty. Cut into wedges and serve with crackers.
Cook wild rice in the boiling water at least 45 minutes. Brown hamburger and onion. Simmer celery, butter and mushrooms for 5 minutes. Mix all the ingredients together. Bake, uncovered, at 350° for 1 hour. Add water if dries out.
Whip cheese until light and fluffy. Beat sugar and peanut butter slowly; add milk and blend thoroughly into mixture. Add in topping. Pour into shell. Sprinkle with chopped peanuts. Freeze and serve. Makes 6 servings.
Mix ingredients in order given. In saucepan on low heat, mix the flour, butter, paprika, chili powder, mustard, cumin seed, catsup and pepper sauce. When these ingredients are well combined, pour in milk. Add salt, peppers and cheese (chunked). Serve hot!
Combine all soups with 2 cans of water and mix. Brown onion in the butter and add to the soup. Add olives, sliced and drained.
Mix ingredients well and pour into sheet cake pan. Bake 20 to 25 minutes at 350°. Frost while still warm.
Cook pasta by directions on package. Drain and set aside. In a bowl, combine egg, Ricotta and 1/4 cup Parmesan cheese. Spread 1 cup spaghetti sauce in a 13 x 9 x 2 pan coated with nonstick spray. Top with 1/3 of the pasta and 1/2 Ricotta mixture, 2/3 cup Mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers. Sprinkle with 2 tablespoons Parmesan. Top with remaining pasta, sauce and cheeses. Cover and bake at 375° for 50 minutes.
Spread cream cheese on round platter. Layer as listed the Heinz chili sauce, then Cheddar cheese, then Mozzarella cheese, then green onion and olives. Keep refrigerated, but remove 1 hour before serving.
Mix, forming into loaf. Bake at 350° for 1 hour. Contains 171 calories per serving.
Mix Kool-Aid, water and sugar; add 7-Up and pineapple juice. Top with scoops of sherbet.
Beat yolks. Combine with next 4 ingredients. Beat egg whites until stiff. Fold in and cook pancakes on nonstick skillet.
Use a two-quart buttered casserole. Chop fresh cilantro into 1-inch sprigs. Layer each of above ingredients, starting with a layer of zucchini on the bottom. Between layers, sprinkle the seasonings to taste. Bake in a 350° oven for 30 minutes. Add water before placing casserole in oven. Three layers are a desirable number.
Melt butter. Grind up cheese or cheese crackers. Roll pork chops in butter, then roll in cheese crackers. Bake at 350° for 1 hour.
Saute onion and bacon until soft. Add water, vegetables (except tomatoes) and seasonings. Bring to boil; cover and reduce heat to simmer. Cook 7 to 10 minutes until vegetables are tender. Add tomatoes and heat. Serve hot. Serves 6.