HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yogurt with chili powder, ginger, garlic, garam masala, salt and red food coloring. Pour over chicken pieces and mix well. Sprinkle with lemon juice. Mix well. Line the broiler pan with baking foil. Arrange chicken pieces on top. Brush with oil and broil then for 4 to 5 minutes on each side. Brush with oil occasionally and continue cooking until chicken is tender. Serve with wedges of lemon and a crisp lettuce salad.
Spread on hot cake and return to oven or place under broiler until it bubbles. Take out and cool.
Thaw potatoes. Combine all ingredients except last two in large bowl. Put in large casserole dish. Bake. Sprinkle topping on.
In a large bowl, combine brown sugar, soy sauce and cornstarch. Add turkey and coat in mixture. In large skillet, heat oil and cook garlic and turkey mixture over high heat, stirring constantly, for 3 minutes. Stir in peppers and onions. Cook over medium-high, stirring constantly, for 5 minutes or until vegetables are crisp-tender.
Beat eggs and lemon juice. Put in saucepan. Cook slow until thickened. Let cool. Pour over Cool Whip and cream cheese. Chill the Orange-Pineapple Salad.
Combine hash browns, onions, and chicken broth in a soup pot. Cook until hash browns are tender. Puree in a blender or food processor. Return to soup pot and add the evaporated milk, broccoli, lemon pepper seasoning, Velveeta, and Parmesan. Stir continuously until cheese is melted. Makes 6 servings. Less than 1 gram of fat per serving.
Wash and chop broccoli. Cook 5 minutes in boiling salt water. Melt butter in a 2 or 3-quart pan. Add flour, stirring to keep smooth. Add broth to butter/flour mixture, stirring constantly to deep smooth. Cook until thick and bubbly. Add broccoli to soup base and simmer for 10 minutes. Add seasonings, cheese, nutmeg and milk. Stir until all ingredients are well blended.
Heat oven to 375°. In skillet, brown meat, onion and garlic; drain. Return mix to skillet; stir in spaghetti sauce and water. In 13 x 9-inch baking dish, layer 1/3 of sauce mixture, half of uncooked lasagna noodles, 1/2 of cottage cheese and 1/2 Mozzarella. Repeat layers, ending with sauce. Cover and bake 1 hour. Uncover; sprinkle with Parmesan cheese. Let stand 10 minutes before serving. Serves 8. Freeze leftovers.
Preheat oven to 400°. Toss potatoes with herbs and enough olive oil to lightly coat (about 3 to 4 tablespoons). Place potatoes in a large roasting pan. Roast in a preheated oven; shake occasionally so that all sides are evenly browned. Cook until fork-tender (about 40 minutes); season to taste with salt and pepper. Serve immediately.
Melt marshmallows in Pet milk in a double boiler. Add the remaining ingredients. Put in a container lined with aluminum foil and store in the refrigerator. Chill well before slicing.
Brown beef; add uncooked Rice-A-Roni. Cook until rice mixture is light brown. Add 2 cups hot water and the Rice-A-Roni seasoning packet. Stir well; let simmer 10 minutes. Add sauteed onions and pepper. Add Worcestershire sauce, garlic powder, mushrooms and soup. Mix well. Top with cheese. Bake at 350° for 30 minutes in large greased casserole, uncovered.
In a 2-quart casserole dish, spread raw rice on bottom of dish. Stir 1 cup of water into the soup mix. Pour soup mix over rice. Brown the pork chops; place on top of soup and rice. Pour the soup on top of pork chops. Bake at 350° for 1 hour.
Pour half and half milk into large mixing bowl. Add pie filling and instant coffee. Beat with wire whisk 1 minute. Let stand 5 minutes. Fold in whipped topping. Spoon into crust. Freeze until firm (about 6 hours). Remove from freezer and let stand 10 minutes to soften. Top with sauce. Serve immediately.
Cook all together until it forms a hard ball in water. Take off fire and add pecans. Beat until thickens. Drop by spoonfuls on wax paper.
Cut carrots in strips or slice. Cook in small amount of water until barely tender. Drain and cool. Slice onion thin and cut green pepper into strips. Combine with carrots. Mix remaining ingredients and bring to a boil. Pour over carrots, onion and pepper. Chill for 3 hours or overnight.
Make crust: Place in bottom of pan. Beat at high speed the powdered sugar, eggs and soft margarine for 12 minutes. Pour over crust. Slice bananas over filling; sprinkle pineapple (drained well) over bananas. Spread half Cool Whip over pineapple; slice 2 or 3 more bananas over pineapple. Spread remaining Cool Whip. Top with crushed pecans and cherries. Refrigerate.
Bake cookies according to package directions. Cool completely. Place about 1/4 cup ice cream between 2 cookies and gently press together. Serve immediately or wrap in aluminum foil and freeze. Makes 18 ice cream sandwiches.
Take the boned, skinned and flattened chicken breasts and cut each in half. Mix rice, celery, green pepper, parsley, pimento, seasonings and sour cream together. Sprinkle chicken breasts lightly with salt and pepper. Place 1/2 tablespoon cold butter and 2 tablespoons rice mixture in center of each chicken breast half. Fold each breast over filling in envelope fashion, folded narrow way first and then the long way. Fasten with toothpicks. Beat egg and cream. Roll folded breasts in flour, then in egg-cream mixture, then in crumbs. Allow to stand 10 minutes before frying in deep hot fat (360°) for 15 minutes. Remove toothpicks. Serve with Quick Sour Cream Sauce (see recipe below). Makes 6 servings.
Melt butter. Add onion and cook until done. Add remaining ingredients and simmer 10 minutes.
Mix flour, baking powder, salt and sugar. Separate egg. Measure milk, drop yolk and beat together. Add liquid to dry. Beat egg white.
Mash squash. Mix with carrots, onions, soup, sour cream, salt and pepper. Butter casserole dish; sprinkle layer of crumbs in bottom. Add squash mixture. Cover with crumbs. Dot generously with butter. Bake at 350° for 30 minutes.
Cook broccoli until tender; drain and put in casserole dish. Combine all other ingredients, except onion rings, and pour over broccoli. Top with onion rings. Bake 30 minutes in 400° oven.
Cut fish into serving pieces. Scrub and soak mussels/clams in water and corn meal for about 1 hour. Combine oil, onion, pepper, celery and garlic in 4-quart casserole. Cook, uncovered, on high 5 minutes until soft. Mash and add tomato, basil, bay leaf, salt and pepper. Cook, covered, for 15 minutes. Add fish, shrimp and scallops. Cook, covered, for 10 minutes. Layer clams/mussels on top and cook, covered, for 10 minutes. Serve over hot pasta, garnished with parsley sprigs.
Brown sausage and remove. Saute onions and bell pepper until onions transparent. Add sausage and remainder of ingredients. Stir and simmer on low heat for 45 minutes.
Drain 1 pound green beans. Marinate in 1/4 cup Italian dressing 1 or 2 hours or overnight. Mix with potatoes, onion and parsley. Then blend mayonnaise, sour cream and salt. Fold about 2/3 of mixture into green beans and potatoes. Put into casserole dish. Top with remaining sour cream mixture. Sprinkle lightly with bread crumbs, then paprika. Bake at 375° for 25 minutes.
Cook and debone chicken. Add chicken soup and sour cream. Pour into dish. Melt butter and pour over crushed Ritz crackers. Sprinkle over chicken. Bake at 350° for 30 to 45 minutes.
Soak bread in water 2 to 3 minutes. Squeeze out moisture. Combine soaked bread with remaining ingredients and mix well. Form into balls. Brown slowly in 2 tablespoons olive oil. Add to Italian Red Gravy sauce and cook 1 hour.
Beat eggs. Add brown sugar. Then add the sour milk in which soda has been dissolved. Sift baking powder with flour. Add to other ingredients and mix thoroughly. Add nut meats. Bake in moderate oven from 45 to 60 minutes at 350°.
Line greased 9 X 9 casserole with small package of Fritos. Mix chilies, milk, soup and onion. Pour over Fritos and top with grated cheese. Bake 30 minutes at 350°.
Drain pineapple, saving juice, cream butter and sugar. Beat in 4 eggs, add pineapple and 1/2 cup juice. Stir in bread cubes and bake in greased casserole at 350° until knife inserted in center comes out clean, approximately 1 hour. Enjoy with ham and chicken dishes.
Heat oven to 425°. Combine oat bran cereal, nuts, raisins and baking powder. Stir in brown sugar. Mix milk, egg whites and oil together and blend in with oat bran mix. Bake 15 to 17 minutes. Makes 12.
Bring water to a boil. Add rice. Boil rapidly; add salt. Boil for approximately 20 minutes or until tender. Drain rice and rinse with warm water. Makes approximately 5 cups of cooked rice. Great for a crowd.
Mix ingredients in the order given and drop by teaspoon onto cookie sheet and flatten. Bake at 350° for approximately 10 minutes (depending on your oven's heat). This cookie dough may be refrigerated and baked at your convenience. This recipe is actually 1/2 of the original recipe. This batch makes 6 dozen or more cookies.
Sift flour, then measure. Add baking powder and salt; sift again. Work in mashed sweet potatoes, melted butter and egg. Roll 1/4-inch thick and use as cover for chicken or meat deep dish pie. Yields pastry for 1 (9-inch) crust.
Cream shortening; add sugar, eggs, vanilla and flour mixture. Roll into 1-inch balls. Dip into cinnamon and nut mixture. Flatten with a small glass (orange juice size). Bake at 375° for 8 to 10 minutes (on ungreased cookie sheets). Makes 4 dozen.
Salt, pepper and flour steaks. Brown on both sides and cut into bite size pieces. Brown rice and onion in oleo. Add soup, mushrooms and steak. Pour into baking dish and cook at 350° for 1 hour.
Line muffin tins with a slice of ham about the thickness of a slice of bologna. Break an egg onto each ham slice. Salt and pepper to taste. Bake in a 350° oven for 15 to 20 minutes or until egg is firm. Remove with spatula and serve immediately.
Combine ingredients. Pour into greased 1 1/2-quart casserole set in pan of hot water. Bake at 350° for 40 minutes.
In a deep saucepan, combine butter and sugar. Cook at medium-low heat, stirring constantly, to 210° on candy thermometer. Add almonds. Continue to cook and stir until temperature reaches 300°. Pour quickly onto a lightly buttered cookie sheet. Work fast and spread the mixture very thin. Spread half of the chocolate chips over the candy. As it melts, spread evenly over all. Sprinkle half the pecan meal evenly over the chocolate. When cool, carefully turn candy over onto counter. Melt the remaining chocolate chips in the top of a double boiler and spread evenly. Quickly add the remaining pecan meal. When cold and set, break into pieces.
Bring all ingredients, except popcorn, together in saucepan; boil for 5 minutes. Pop 2 gallons popcorn and empty onto cookie sheet. Pour syrup over popcorn and stir. Place in 350° oven for 1 hour, stirring every 15 minutes.
Melt sugar in water and Karo. Add peanuts and cook until mixture forms a good thread (240°).
Combine jello and boiling water to dissolve jello. Add pineapple and pie filling. Mix well and let congeal. Mix remaining ingredients and spread on top of jello. Sprinkle with nuts if desired.
Remove top of tomato, approximately 1/4-inch, and scoop out bulk pulp. Do not scrape to the outer wall; leave some tomato intact. Cut very thin slice from bottom of tomato (1/16th-inch) to allow each tomato to sit on baking pan and not roll. Divide Parmesan cheese and place in each tomato; repeat with shredded cheese. Reserve small amount of bacon drippings and season each tomato before adding crumbled bacon to each. Bake in oven or on grill at 350° for about 10 to 12 minutes or until tomato skin begins to wrinkle.
Mix and bake cake mix as directed. Bake in 2 round cake pans. When cool slice in middle of both layers.
Dice pork. Mix all ingredients except pork. Shape into balls with hands. Put pieces of pork in center of dumplings. Add enough flour to keep them from sticking. Drop into boiling broth. Cover and boil 1 hour. Stir occasionally to prevent dumplings from sticking to bottom of kettle. Remove from broth as soon as done. Serve hot with butter. Serves 6.
In a large saucepan, cook onion and garlic in oil until onion is transparent. Stir in remaining ingredients. Cover, simmer 45 to 50 minutes. Stir occasionally.
Beat butter, egg yolks, almond extract, coconut and sugar. Alternately add flour and milk. Beat egg whites until stiff. Gently fold in. Bake in Bundt pan at 350° until done when tested.
Mix sugar, cocoa and flour in large skillet. Add milk, eggs, vanilla and butter. Cook until thick.
Mix brown sugar and cinnamon. Set aside. Make cake with rest of ingredients, stirring in nuts after blending. Pour 1/2 of batter in greased and floured tube pan. Sprinkle with cinnamon-sugar. Pour in remaining batter. Bake 1 hour at 350°. Cool on wire rack for 10 minutes, then remove cake to rack to finish cooling. May dust with powdered sugar.
Brown ground beef and onion. Stir in kidney beans, French dressing, water and chili powder. Simmer 15 minutes. Add lettuce, green onions and 1 1/2 cups cheese; toss lightly. Sprinkle with remaining cheese. Serve with crisp tortillas, if desired. Yield: 4 to 6 servings.
Skin chicken. If wings are used, it is too hard to skin them. Wash and drain. Prepare crumb mixture from the flour, Italian bread crumbs and corn flake crumbs in pot or bowl. Pour evaporated milk into bowl. Dip pieces of chicken in milk, then turn them over in crumbs. Place in large baking pan. Put into a 425° oven for 1/2 hour or until light tan. In the last half, put on top shelf to brown. Do not burn. Take chicken out.
Add all ingredients in a large bowl and beat until frothy. Pour into a chilled punch bowl. Add cinnamon and nutmeg to taste. Serves 25.
Put a chicken breast between a piece of plastic wrap and pound with a meat mallet or edge of a saucer until it is about 1/4-inch thick. Do this to all chicken breasts.
Break Ramen noodles into small pieces. Set seasoning packet aside. In a large bowl, stir together broken Ramen noodles, cabbage with carrots, almonds, green onions and sunflower seeds; set aside. In a screw-top jar, combine salad oil, sugar, white vinegar and seasoning packet from noodles. Cover and shake to dissolve sugar. Pour over cabbage mixture; toss to coat. Serve immediately. (Or cover and chill in the refrigerator for up to 4 hours.) Makes 10 to 12 side dish servings.
Saute red peppers, zucchini and garlic in butter. Remove from pan. Add half and half to pan; heat. Combine with sauteed vegetables. Add remaining ingredients. Toss lightly.
Shake in bowl: flour, shortening and salt. In a small bowl, combine: egg and vinegar. Beat with a fork, then add water. Pour in dry mixture and mix with hands.
Preheat oven to 450°. Beat milk, butter, flour and salt just until smooth. Mix in eggs, one at a time, but do not over-beat. (Batter should be no heavier than whipping cream.) Butter and flour muffin pans. Fill each tin no more than 3/4 full. Bake immediately for 15 minutes. Lower heat to 350° and continue baking for 20 more minutes. DO NOT OPEN OVEN!! Test one popover for doneness by removing it and checking to see if sidewalls are firm. If popovers are not cooked completely, they will collapse.
Preheat oven to 400°. In a medium bowl, combine flour and salt. With a pastry blender or 2 knives, cut in 1 1/2 cups shredded Cheddar cheese and butter until mixture resembles coarse crumbs. Sprinkle with water. Stir with a fork until dough clings together. Shape into a ball. With a floured rolling pin, roll dough on a lightly floured board to 1/8-inch thickness. Using the tip of a sharp knife, cut around a 6 1/2-inch saucer to form 6 circles. Reserve pastry scraps.
Cut each breast half into 4 strips. Combine next five ingredients. Combine egg and buttermilk. Dip chicken into egg mixture and then dredge in flour mixture. Pour margarine into 15 x 10-inch jelly roll pan. Add chicken, turning to coat. Bake at 375° for 30 minutes. Drain.
Beat the whites of the eggs to soft peaks. Add the yolks of the eggs and beat again. Add sugar, milk and vanilla in that order slowly and beat well. Sprinkle with nutmeg to taste. Makes about 15 servings.
Take chicken off bones. Mix all ingredients except half of grated cheese. Dip shells in broth and line a 13 x 9-inch baking dish. Layer mixture, then add more shells and more mixture. Top with remaining cheese. Bake in oven at 425° for 20 to 35 minutes.
Mix above ingredients except 1/2 cup beef broth (I use bouillon cubes). Place mixture in loaf pan. Bake at 350° for 1 hour. You may use 1/2 cup broth as needed if meat becomes too dry.
Saut the onion and green pepper in a skillet that has been coated with no-stick cooking spray. When the vegetables are tender, add the ground round, the tomato sauce and the onion soup mix. Place the mixture in a baking dish that has been coated with no-stick cooking spray. Top the meat mixture with the shredded potatoes. Lightly spray the potatoes with no-stick cooking spray. Bake for 30 minutes at 425°. Makes 4 servings, 4 fat grams per serving.
Place the first 3 ingredients in the blender container; mix together. Just prior to pouring into an unbaked crust, add the cup of nut meats and spin to distribute in filling. It is easy to pour this filling when the unbaked shell has been placed in or near the oven, because it makes a large pie and is easily spilled when moved. Bake at 375° for 45 to 50 minutes, until it tests done.
Cook potatoes	until fork-tender, peel and cube. Dice celery. Dice red onions. In a large container you can cover, layer in the following manner: potatoes, enough diced celery to cover potatoes, enough diced red onions to cover, enough cottage cheese to cover.	Spread mayo, making sure you cover entire salad at least 1/2-inch. Cover and leave alone for 24 hours. Stir and leave another 8 to 10 hours. Stir again and serve. Great for parties as can be fixed ahead of time. Will keep up to 10 days.
Combine all ingredients except chicken; mix well. Add chicken and marinate 1 to 2 hours or longer. Remove chicken from marinade and grill until done. Boil marinade well. Good served over rice or noodles. (I often double marinade.)
Chop the onion. Mince the garlic. Shred Brussels sprouts by finely slicing with a knife. Grate 1 teaspoon of yellow zest from lemon and squeeze 3 tablespoons juice. In a large frying pan over medium-high heat, melt butter. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add the Brussels sprouts, reduce heat to medium and cook, stirring occasionally, until sprouts are just tender, about 5 minutes for frozen or 15 minutes for fresh. Add the lemon zest and juice, salt and pepper. Remove from heat and stir in the Parmesan cheese. Makes 8 servings.
Peel and dice potatoes. Place in stockpot and cover with water. Cook on medium heat until tender. Do not salt. Do not drain. Add soups, stirring until blended. Cube cheese and add. Stir until melted. Add Pet milk and stir.
In double boiler heat chocolate and butter. Stir in sugar and milk. Stir until it thickens. Add vanilla.
Boil noodles as directions say. Mix in bowl the cheeses and oregano. Stuff shells with mixture. Put shells in 11 x 9 x 2-inch pan (glass). Cover with Prego. Bake at 375° for 30 minutes, or until noodles and cheese are done.
Heat sugar and corn syrup to a boil. Remove from heat and add peanut butter and vanilla. Pour over popcorn and stir.
Brown and drain hamburger. Mix all together and heat in crock-pot or place in oven at 400° for 1 hour. Add more tomato juice if desired. Makes 10 to 12 servings.
Work into ball. Let rise (double). Knead down again (let raise double). Knead and put into bread pans. Pierce with fork. Let raise 1 1/2 hours. Bake 400° for 30 minutes. Yields 2 loaves. Wipe with butter when still warm from oven.
Chop vegetables very fine; mix and sprinkle with salt. Put in colander and catch drippings. Let stand 30 minutes. Add enough tomato juice to make at least 1 1/2 cups. Bring liquid to a boil and add envelope of plain gelatin. Cool (I place pot in cold water). Add mayonnaise and chopped vegetables. Chill 24 hours before using. Spread bread lightly with butter before spreading sandwiches.
In heavy 2-quart saucepan, stir together the sugars, water, corn syrup and salt. Heat to boiling. Reduce heat, continue boiling gently until 262° on candy thermometer. Beat egg whites in large bowl until soft peaks. Beating constantly at high speed, pour hot syrup over egg whites. Beat in vanilla. Beat until mixture begins to lose its gloss. Stir in nuts. Drop by teaspoonfuls on wax paper. Can pour into lightly greased 8 x 8 x 2 pan.. Cut into squares.
In 1 1/2-quart casserole, combine soup, milk, mushrooms and onion. Add ham, uncooked macaroni, pimiento and dash pepper. Mix well. Bake covered in a 375° oven about 50 minutes or until macaroni is tender. Uncover; sprinkle cheese on top. Makes 4 servings.
Split French bread down the center lengthwise. Mix together mayonnaise, oleo, cheese, garlic powder, green onions and olives. Spread over the French bread. Bake at 325° until cheese is melted and bubbly, about 25 to 35 minutes.
Preheat oven to 325°. Grease (Pam spray) and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on a serving plate. Prick top. Drizzle and smooth with Rum Glaze (follows) evenly over top and sides. Allow cake to absorb glaze. Repeat until the glaze is used up.
Combine water and cornstarch, making a smooth paste. Add other ingredients. Simmer until moderately thick.
Blend shortening and brown and granulated sugars in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar-egg mixture, blending well. Stir in 1/2 cup candies. Drop from teaspoon on ungreased cookie sheet; decorate tops with remaining candies. Bake in moderate oven (375°) for 10 minutes or until golden brown.
In heavy saucepan or skillet, melt butter (or substitute chicken broth); cook mushrooms and garlic over medium-high heat, shaking pan or stirring until mushrooms are tender. Add tomatoes, basil and thyme, bring to a simmer for 3 minutes. Uncover and cook 5 minutes longer until fish is opaque. Season with salt and pepper to taste. makes 4 servings.
Brown hamburger with liver and diced onion and pepper. Drain and season to taste. Mix with rice and serve. Makes 4 servings.
Cream together margarine, oil and sugar. Add eggs, one at a time. Blend in vanilla and canned milk. Add baking soda, baking powder, cocoa and flour. Stir in zucchini. Spread in greased, floured 13 x 9-inch pan. Sprinkle with chopped nuts and chocolate chips. Bake at 350° for 45 minutes.
Mix 5 tablespoons sugar with cinnamon, then mix with apples. Mix remaining ingredients together. In tube pan, layer batter, apples, batter, apples and batter. Bake at 350° for 1 1/2 hours.
Mix the flour, sugar and baking powder. Add eggs, pineapple, vanilla and nuts. Stir all together. Bake in a 9 x 13-inch ungreased pan at 350° for 40 to 45 minutes.
Mix ingredients. Make grapefruit size balls. Roll between waxed paper. Refrigerate for 5 hours or more. Bake at lowest setting on oven. Baste with 1/4 cup water and 1/4 cup liquid smoke. Bake for 4 to 5 hours. Cool; cut into strips.
Mix sugar, butter, salt and nutmeg. Add milk and beaten eggs. Pour into unbaked pie shell. Bake at 425° for 7 minutes or at 325° for 20 to 25 minutes.
Pat biscuits to desired size. Spread spaghetti sauce on each biscuit. Top with other ingredients. Bake at 400° for 8 to 10 minutes or until brown.
Cream flour, butter and powdered sugar; spread in greased pan. Bake 20 minutes at 350°. Mix remaining ingredients and pour on crust. Bake 25 minutes at 350°. Sprinkle with powdered sugar. Yields 6 servings. Recipe can be doubled.
Brown sausage and onions together. Into this add potatoes and water. Cook until potatoes are done (about 20 minutes). Add corn and milk. Heat but not boil.
Mix jello in hot water and combine soda and pineapple juice with jello. Let thicken slightly. Add marshmallows, bananas and pineapple. Pour into 9 x 13-inch pan. Let set until solid. Whip Dream Whip and add lemon pie filling. Put on top of jello. Refrigerate.
Stir together cocoa and boiling water until smooth; set aside. Cream shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well.