HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and pat into pie plate. Bake at 400° until brown (about 8 to 10 minutes.
Trim off the fat from chicken. In a shallow bowl, combine lemon juice, honey, soy sauce and oil together. Press the ginger and garlic through press and add to mixture in the bowl. Dip chicken in seasoning mixture. Fold scallion in half and roll one up in each thigh. Secure with toothpick. Grill or broil chicken (with medium heat) for 15 to 25 minutes, turning frequently, and basting with seasoning mixture, until cooked through.
Bring cocoa, water, margarine and salt to rolling boil; remove from stove.
Pour 1/4 cup melted butter into 9 x 13 baking dish. Add 5 cups of frozen hash browns. Mix soup, sour cream, milk and green onions in separate bowl. pour 1/2 mixture over hash browns. Sprinkle 1 cup grated cheese on top. Add remainder of hash browns and mixture on top. Sprinkle with remaining cheese. Then cover with covered corn flakes. Drizzle 2 Tbsp. melted butter on top. Bake at 375° for 55 minutes.
Cook noodles in salted water. When done drain. Fry onions, garlic, and celery in oil. When brown add hamburger and brown. Add sauces. Cook slowly for 10 minutes. Pour into the cooked noodles. Add the corn and the olives. Mix well. Put into a 13 x 9 inch glass dish. Sprinkle with cheese and bake at 350° until brown.
Mix all together; add flour to make a soft dough. Let rise then roll out and cut. Let rise again. Fry in shortening at 350°.
Sift flour, measure and sift with other dry ingredients. Add 2 tablespoons milk. Add egg and mix well. Add sifted dry ingredients alternately with remaining milk. Bake in a 13 x 9-inch greased pan for 35 to 40 minutes at 350° or until cake tests done. Serve with whipped cream.
Preheat oven to 375°. Mix sausage and beef; shape into ten 1/4-inch thick patties. Spray saucepan with vegetable spray; add celery and onion. Cook until tender. Remove from heat. Add juice; stir in stuffing mix, apple, parsley, mustard and pepper. Place about 1/4 cup stuffing atop each of 5 patties, spreading to within 1/2 inch of edges. Top each with remaining 5 patties, pressing meat around edges to seal.
Preheat oven to 350°. Cook sliced potatoes in boiling salted water 15 minutes. Drain potatoes, saving 1 cup of cooking liquid. Place potatoes in casserole dish.
Sift together flour, baking powder and sugar. Cut in shortening with a pastry blender. Blend in sour cream. Turn out on lightly floured board. Handle gently and make into a ball. Pat out. Cut. Place in a baking pan. Dribble with a squeeze butter. Bake at 450° for 10 to 12 minutes or until done.
In large skillet, heat vegetable oil and butter. Add garlic and saute 1 minute. Add scallops, toss and saute until opaque, 3 to 4 minutes. Drizzle with lemon juice and sprinkle with parsley. Serves 4.
Brown meat and 1 chopped onion. Add rest of ingredients and cook on low for 1 hour. Serve with corn chips, grated cheese and sour cream.
Combine shrimp and garlic. Pour chili sauce over. Cover; refrigerate several hours, stirring occasionally. Cut bacon slices in half. Fry bacon until partially cooked; drain. Wrap each shrimp in bacon piece. Secure with wooden pick. Set your oven at broil and/or 550°. Broil 2 to 3 inches from heat until bacon is crisp.
Mix and take 2 ounces (1/4 cup) a day. It is thought to lower cholesterol.
Break cake mix into small, bite-sized pieces and place in a punch bowl. Mix sour cream, Cool Whip, powdered sugar and evaporated milk. Pour over cake. Top with strawberries mixed with glaze. Refrigerate.
Cut bacon in pieces and fry. Pour off most of fat and fry onions in bacon until soft. Add with rest of ingredients. Bake in serving casserole at 300° for 2 hours.
Slice and cook carrots slightly; keep crisp. In a blender, put the remainder of ingredients for marinade. Slice 1 green pepper and onion and add marinade and sliced carrots. Will last in refrigerator for 1 week.
Bring milk, butter and sugar to a slow boil. Add rice. Lower flame to simmer and cook 45 minutes. Stir often. Beat together the egg, cream, vanilla and Amaretto (if using) and add to the cooked rice. Mix thoroughly. Put in a serving dish and let cool. Sprinkle with cinnamon. Refrigerate.
Combine first 6 ingredients in a bowl, then transfer into a 13 x 9 greased baking dish. Sprinkle with the cheese; cover and bake at 375° for 20 minutes. Cut biscuits in half and separate. Arrange cut side down over hot chicken mixture. Combine remaining ingredients and pour over biscuits. Bake, uncovered, for 20 minutes or until brown.
Place cooked macaroni noodles in a large bowl. Add onions, tomatoes, green peppers, chicken and dressing. Mix well. Place in refrigerator until good and cold.
Soak dried fruit in water several hours or overnight. Prepare yeast in warm water. Warm the fruit and juice. Add the shortening, sugar, salt, nutmeg, cinnamon and cloves to fruit; stir well. Add yeast and anise and fennel seed; mix well. Stir in 4 cups flour. Work in well. Add 4 more cups flour; work in well. Then add 1 cup flour at a time to make a stiffish batter; careful not to make it too stiff. Let rise in warm place, covered, to double in size, 1 1/2 to 2 hours.
Mix water and yeast together; add other ingredients and roll out like biscuits. Cut with large cutter, then fold over and put in pan and let rise. Bake 10 to 12 minutes at 450°.
Peel the peaches. Halve 3 peaches and sprinkle with 2 tablespoons sugar. Set aside. Dice the rest of the peaches. Crack peach pits (vise grips help here). Take out inner seeds and peel. Crush the seeds in a mortar. Add the diced peaches to the seeds and mash together or puree in a blender. Add 1 cup sugar, mix and force through a sieve.
Cook sliced carrots 10 minutes and drain. Grease 8 x 11-inch Pyrex casserole and layer half of the carrots. Add chopped onions and chopped green pepper. Add remaining carrots. Combine soup, margarine and sugar and heat. Pour soup mixture over carrots. Bake uncovered at 350° for 25 minutes. Makes 6 to 8 servings.
Cream oleo and sugar until well blended. Beat in eggs, one at a time. Sift flour and soda together. Stir into mixture until moistened. Add sour milk. Stir until well blended. Pour in mashed bananas and mix. Pour into two greased and floured 8-inch round cake pans or one 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Top with Topping.
Combine all ingredients, starting with a white sauce made of oleo, flour and milk (cheese added). Pour into large 3-quart casserole. Bake at 350° about 45 minutes. Can be divided in 2 casseroles and freeze half.
Beat eggs until foamy. Add next four ingredients. Mix lightly but not well. In a separate bowl mix all dry ingredients. Add flour mixture and blend. Add nuts. Bake in a greased and floured loaf pan at 325° for 1 hour. Remove from pan immediately and cool on rack. Bread may be frozen for later use. May be served with cream cheese.
Combine eggs and pie mix in large bowl. Beat all of ingredients together. Pour into 2 (8 1/2 x 4 1/2 x 3-inch) loaf dishes. Bake in 325° oven for 70 to 80 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in dishes; remove and cool completely before slicing. Makes 2 loaves.
Soften butter and add peanut butter. Add vanilla. Mix. Mix in sugar. Roll into balls. Melt chocolate chips and canning wax. Dip balls in chocolate. Makes 100.
Place large piece of foil in bottom of 9 x 13 inch baking pan, or small roaster. Add butter or margarine on piece of foil. Place roast on top of butter. Mix onion soup mix, stewed tomatoes, pepper, and mushrooms and place on top of roast. Make a sauce with the cornstarch, tomato juice, and A-1 sauce. Pour over roast, sealing the foil. Bake at 275° for 3 - 4 hours.
Place first 4 ingredients in saucepan. Cook on medium heat about 12 minutes. Stir until thickens. Add coconut and nuts. Mix well until thick. Makes enough for a 2 layer cake.
Roll Velveeta between wax paper, approximately 1/4 inch thick. Spread cream cheese on top. Mix rest of ingredients together. Roll and chill.
Mix first 6 ingredients. Place half-cooked noodles in 13 x 9 x 2-inch baking dish. Cover with thin layer of meat sauce, cheese, filling and then Mozzarella. Bake at 375° for 30 minutes.
Mix together and bake at 350° until light brown. Use 13 x 9-inch pan or glass dish.
Peel bananas; cut in half lengthwise. Place the bananas in an ovenproof dish. Combine brown sugar, orange juice, spices and rum. Heat the mixture and pour over bananas. Dot with butter. Bake at 450° for 10 to 15 minutes, or until tender. Baste with juice. Sprinkle a little more rum on top and serve. Serves 4.
Layer in order in a cake pan. Do not mix up cake mix, just sprinkle on in order. Bake at 350° for 1 hour.
Preheat oven to 400°. Grease pan. Mix meal, onion and peppers. Add eggs and corn. Mix just a little; add buttermilk and stir well. Bake for 30 minutes.
Mix well while still frozen. Bake 30 minutes at 350° or until casserole bubbles. Casserole should be greased 9 x 9-inch size or in case you double the recipe, use a 9 x 13-inch.
Mix together flour, sugar, salt, soda, cinnamon and cloves in a 1-quart mixing bowl. Rub in shortening with spoon. Add egg and buttermilk, beating vigorously. Stir in rolled oats, raisins and nuts. Blend very well and refrigerate for a few hours.
Reserve 3 tablespoons pineapple and mix with onion. Combine chicken, cashews, pineapple and cucumber. Combine mayonnaise, chutney and salt. Now combine all together and chill.
Maintain a very low boil for this time period. May cook on top of stove or use an electric skillet.
Mix like pie crust. Press into 9 x 12-inch pan. Bake for 15 minutes at 350°.
Preheat oven to 375°. Grease 18 (2 1/2-inch) muffin pan cups.
In a large bowl, place the cake mix, pudding, water, oil and food coloring. Mix well, then add the eggs and extract; beat at low speed for 5 minutes. Add pistachio nuts. Blend well. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes or until done. Cool in pan 5 minutes, then turn onto a wire rack and cool completely. Frost with your favorite icing. Sprinkle chopped pistachio nuts on top.
Brown ground meat (drain). Saute onions and celery. Mix it with ground meat and add brown gravy. Put it into casserole dish. Layer with vegetables and mashed potatoes and Velveeta cheese on top. Cover the dish and cook at 350° for 1/2 hour. All ingredients are in layers.
Cream shortening and sugars. Add raisins, wine, fruit and nuts. Sift and add dry ingredients. Pour into bread pans. Bake at 350° for 2 1/2 to 3 hours.
Mix all ingredients together. Pour in 9 x 12-inch baking dish. Cook in preheated oven at 350° for about 20 to 30 minutes. Serves about 6.
Bring all ingredients except tomato paste to boil. Boil for one hour. Add tomato paste. Heat to a boil again. Boil for 5 minutes or until it thickens. During 5 minutes be sure to stir well. Makes about 14 quarts.
Season beef with garlic powder. In a skillet, brown beef in hot oil. Place potatoes, carrots and onions in a slow cooker. Sprinkle with basil. Top with beef. Pour gravy over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours or until a meat thermometer reads 160°. Remove beef and let stand 10 minutes. Slice beef. Serve with vegetables and gravy.
Whisk everything together except for the saltines. Pour over crackers and put in a tight fitting container. Turn every 15 minutes for 1 hour. Spread out to dry. Store in a tight container.
Melt margarine in microwave. Mix sugar, margarine and evaporated milk over high heat until mixture reaches the "soft"-ball stage on a candy thermometer or until a soft ball is formed when dropped in a cup of cool water. Reduce heat to low and add vanilla. Stir in chocolate chips a few at a time. Stir in Marshmallow Creme one spoonful at a time. Pour into a flat container to cool.
Mix water chestnuts, celery, soup and mayonnaise. Lightly grease 12 x 7 x 2-inch baking dish. Place big chunks of chicken in dish. Pour soup mixture over chicken.
Mix cream cheese, dry pudding and well drained fruit. Form into ball and roll into the chopped nuts to cover. Refrigerate to cool. Serve with cinnamon graham crackers, bagels or whatever you desire or eat alone.
Mix all ingredients together. Shape into desired shape. Bake at 375° to 400° for 1 hour.
In large bowl, place warm water. Add salt and sugar. Sprinkle in dry yeast. Allow yeast to dissolve. Stir in flour; mix into dough. Cover and let rise 25 minutes or more (about double). Form into 2 loaves. Place on greased cookie sheet that has been sprayed with vegetable spray and then dusted with cornmeal. Slash loaves and brush with water. Let rise 5 minutes or more. Bake at 400° for 25 minutes with a pan of water in oven.
Put pineapple in baking pan. Mix flour and sugar. Sprinkle over pineapple. Top with cheese, then crushed crackers and dot with margarine. Bake at 325° until bubbly.
Place broccoli and rice in a 2-quart casserole. Stir in 1/2 jar Cheez Whiz. In a fry pan, cook onions and celery in margarine until tender. Add to broccoli mixture. Stir in soup and mix well. Top with remaining Cheez Whiz. Sprinkle bread crumbs or croutons on top. Bake, uncovered, in a 350° oven for 30 minutes.
Mix sifted cake flour, baking soda and cocoa. Set aside. Cream butter and sugar well. Add eggs, one at a time, and beat well. Add sour cream alternately with the cake flour mixture. Add flavoring. Bake in a greased and floured tube pan at 300° for 1 1/2 hours or bake in 1 large and one small square cake pan for 35 minutes. Cool and ice.
Cream butter, brown sugar and 1/2 cup granulated sugar. Add vanilla and egg. Beat until light and fluffy. Add dry ingredients. Chill.
Wash seeds thoroughly and drain. Spread on cookie sheet. Roast in a 375° oven 20 to 30 minutes to dry. Increase heat to 400°. Dot seeds with margarine and brown evenly. Sprinkle lightly with salt. Cool and serve.
Brown ground beef, onion, celery and green pepper, stirring until vegetables are tender. Pour off drippings; stir in soup, tomato sauce, garlic, chili powder, salt and pepper. Pour into ungreased 2 1/2-quart casserole dish. Cover and refrigerate (overnight, if desired). To bake, place casserole in cold oven. Bake, uncovered, for 45 minutes in moderate oven (350°). Spoon potatoes around edge. Sprinkle with cheese. Bake 10 minutes more.
Cook rice and rinse. Heat milk and cream. Mix sugar, salt and 3 egg yolks. Let milk come to a boil. Add cornstarch, dissolved in a little milk. Add sugar mixture, which a little of the milk mixture has been added. When thickened, add cooked rice and vanilla. Beat egg whites stiff. Add 6 tablespoons sugar and a little lemon juice. Put on top of rice pudding and bake until brown.
Drain liquid from corn and save. Beat eggs lightly in a large bowl. Add corn, 1/4 cup liquid, milk, butter, onion, salt and pepper. Fold in crackers and cheese. Spoon into greased 8-cup baking dish. Bake at 325° for 1 hour or until set. Let stand 5 minutes before serving.
Blessed is the woman who has a smile in her voice, a sparkle in her eyes, a song on her lips, a spring in her step, a warmth in her touch, a depth to her beauty, a purpose to her life, a joy in her faith, a hope in her breast, a love in her heart.
Cook vegetables; add mushroom soup mixture, cheese, pepperoni or bacon and spices. Combine cracker crumbs and butter and put on top. Bake at 350° until heated through.
Mix all together; put into pie shell. Place the other pie crust on top. Press edges down. Bake at 300° for 35 to 40 minutes.
Cut bacon into small pieces; fry until crisp and drain. Mix rest of ingredients well; add bacon. Boil gently. Stir frequently for 20 minutes. This will become thick after it cools. Store in refrigerator. Serve with any mixture of green salad.
Preheat oven to 350°. Drop onto greased cookie sheet in balls about the size of a teaspoon. Press with a fork. Bake until done. Makes about one and a half dozen.
Mix all ingredients together. Grease an 8 or 9-inch round dish with wax paper. Pour batter into dish and cover with wax paper. Elevate dish in oven on glass saucer. Cook on Low for 6 minutes and then cook on High for 4 1/2 to 5 1/2 minutes or until toothpick inserted in middle comes out clean. Cool 15 minutes and peel off wax paper.
Bring carrots, chicken broth, dill, sugar, salt and pepper to boil. Reduce heat and simmer 20 minutes or until carrots are tender. Melt 1/4 c. butter. Add one onion (chopped) and cook for 5 minutes until soft and beginning to turn brown. Add 1/4 c. flour. Cook - stirring - 3 minutes. Stir into carrot mixture. Puree carrot mixture in blender in batches. Transfer each batch to large bowl then return to Dutch oven. Stir in 2 c. half and half. Cook until heated through about 5 minutes. DO NOT BOIL. Makes 8 cups. This is one of my most favorite recipes!
Cook carrots; drain. Place in a casserole dish. Melt butter with cheese. Pour over carrots. Crumble crackers over top. Sprinkle with melted butter. Cook 20 minutes at 350°.
In 8-quart pot over medium heat, saute: onion, carrots, celery, zucchini, potatoes, cabbage and garlic in hot oil and melted butter. Saute 15 to 20 minutes or until tender.
In a large skillet, combine beef, brown sugar, mustard, pepper, water, vinegar and margarine. Bring to a boil. Cover; reduce heat and simmer 20 minutes. Add salt, catsup and Worcestershire sauce. Simmer, uncovered, 20 to 25 minutes or until desired consistency. Serve on hamburger buns.
Roll nuts and dates in 1/2 cup flour and set aside. Cream butter and sugar. Add eggs. Beat until fluffy. Add orange rind.
Heat oil in skillet. Add Crab Delights and vegetables; stir over medium heat for 2 minutes. Add seasonings; cook 1 minute more. Garnish with chow mein noodles. Serve immediately or over rice.
It wasn't Easter without Nana DeNapoli's Easter Bread. She had a special bread for everyone. It always had a surprise egg in the center.
Cut eggplant into chunks (skin on). Cook eggplant in water until tender. Drain. Add melted margarine, bread crumbs, eggs and seasonings. Pour into greased casserole. May sprinkle top with additional bread crumbs. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 4 to 6.
Mix lime Jell-O with 2 cups water. Pour into mold and let set. Whip rich whip. Set aside. Beat cream cheese until smooth. Fold in crushed pineapple, drained and beaten rich whip. Pour onto lime Jell-O which has been set. Refrigerate. Turn out of mold on platter. May be put in Xmas tree mold and used for Xmas dinner.
In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour 1/2 into a large resealable plastic bag. Add the chicken and seal the bag; turn to coat chicken. Refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken.
Blend the cornstarch, flour and sugar in a heavy saucepan. Beat in the egg yolks. Slowly beat in the milk and the water. Place over medium heat and cook, stirring constantly, until the mixture boils and is thick (about 2 minutes after it starts to boil). Beat in the butter and vanilla and pour into a cooled prebaked pie shell. Top with meringue.
Beat until fluffy the eggs. Add sugar, milk and salad oil. Mix ingredients and add flour, baking powder and salt. Continue mixing until smooth.
Mix in separate pan. Spread on top of potatoes and bake at 350° for 30 minutes.
In medium saucepan, mix gelatine with 3 tablespoons sugar. Blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. With wire whip, blend in avocado and lemon juice. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In a medium bowl, beat egg whites until soft peaks form, gradually adding remaining sugar (1 tablespoon) and beat until stiff. Fold into gelatine mixture. Turn into prepared crust. Chill until firm. Garnish, if desired, with whipped cream or Cool Whip.
Use 11	1/2 x	7 1/2-inch pan. Pour melted oleo over sugar and mix all together, adding eggs last. Bake slowly for about 30 to	40 minutes in a 325° oven. Cool in pan, cut and dust	with powdered sugar. Important: Dust	and grease pan with flour.
Marinate the chicken breasts in the rest of the ingredients. Marinate for 15 minutes while you preheat broiler or outdoor grill. Cook over medium heat, 4 to 6-inches, from oven broiler. Broil 3 to 4 minutes per side until juices run clear.
Cook stew beef until tender, about 1 1/2 hours. Pour beef drippings in measuring cup. Add water to drippings to total 4 cups. Pour the 4 cups of liquid back into the beef. Add rice, oleo, salt and pepper. Bring rice and beef to a boil and simmer until water is gone, about 20 minutes. Stir occasionally. Serve warm.
Crush pretzels with rolling pin. Melt butter in medium saucepan and add sugar and stir until dissolved. Add pretzels and mix well. Reserve 1 cup for topping. Press balance into 9 x 13-inch pan, ungreased. Place in freezer while mixing other ingredients.
Mix all ingredients together; put into a 9 x 9-inch baking pan. Make a topping by mixing together 1/3 cup brown sugar, 1/4 cup nuts and 1/2 teaspoon cinnamon. Add to the top of the batter. Bake at 350° for 30 to 40 minutes.
Dump sliced peaches and crushed pineapple in large cake pan. Sprinkle cake mix over top. Top with sliced or melted margarine. Bake 1 hour at 350°. Serve warm. Delicious with ice cream.
Heat oven to 350 degrees. Place cut chicken in a single layer in shallow casserole. Brush chicken with 2 tablespoons melted butter -- Sprinkle with salt, pepper & paprika. Bake uncovered 30 minutes. While chicken is baking, melt 3 tablespoons butter in skillet over medium/low heat. Cook sliced mushrooms until tender. Melt 1/4 cup butter in a saucepan over medium heat -- blend in 1/4 cup flour. Remove from heat & gradually add chicken broth and cream. Return to heat stirring constantly until mixture boils. Remove from heat & add sherry, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon poultry seasoning. Cook spaghetti according to directions -- drain well. In a large bowl combine spaghetti, mushrooms, chicken & sauce. Sprinkle with parmesan cheese & bake uncovered for 30 minutes.
Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and cooking oil; mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla. Mix well. Pour into a well-greased and floured 8 x 8-inch cake pan. Bake at 350° for 25 to 30 minutes.
Melt caramels with milk in double boiler. Prepare cake mix according to directions. Bake 1/2 of batter for 10 minutes in a 9 x 13-inch pan in a 350° oven. Remove from oven and sprinkle chocolate chips and nuts on cake. Pour caramel mixture on top of this; spread remaining cake batter on top. Bake 17 to 20 minutes.
Preheat oven to 325°. Cream the butter and sugar. Add one egg at a time, mixing well after each. Alternate flour and milk. Blend thoroughly. Add flavoring. Grease cake pan and dust lightly with flour. Pour in batter and bake 1 1/2 hours. Time may vary depending on oven.
Combine all ingredients together except grated cheese. Add grated cheese on top. Sprinkle with paprika. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Bake in a preheated 350° oven for 45 minutes. Serves 8 to 10 people. Very tasty!
Boil celery with 1 teaspoon sugar. Fry onions. Add soup and cook 5 minutes. Add bean sprouts. Cook 5 minutes more. Add soy sauce and margarine. Add cooked celery. Add hamburg. Serve with crunchy Chinese noodles.
In heavy pot, mix all the ingredients except the vanilla. Stir frequently until butter is melted. Boil until a soft ball is formed in glass of ice water. Do not get impatient and remove from stove before this happens. Remove from stove and add the vanilla and mix well. Place the pot in a larger pan of ice cold water and let set until the mixture is cooled. Pour into a buttered baking pan. When hard, cut into squares. Add nuts if you wish.
Divide pastry into 24 equal parts; roll each into circle 3 1/2 to 4 inches in diameter. (I roll a small ball of pastry and then press it in tart pan.) Line 24 small tart pans with pastry. Mix sugar and flour; beat egg, milk, vanilla and butter thoroughly. Fold in nuts. Place 1 scant tablespoon mixture in each tart. Bake in preheated 425° oven for 15 to 20 minutes or until set.