HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients in a large, self-closing plastic bag or glass dish. Cut chicken into 1 1/2-inch cubes. Add to marinade; toss to coat. Refrigerate 1 to 2 hours. Remove chicken from marinade; discard marinade. Spear chicken and vegetables on metal skewers. Lightly sprinkle chicken and vegetables with Grill-Mates seasonings. Preheat grill or broiler. Grill skewers 10 to 15 minutes, turning frequently. Makes 6 servings.
Dissolve sugar in water over low heat and bring to a boil. Simmer 5 minutes. Cool completely. Add lemon juice; cover and refrigerate. Let set for several hours. Strain. When ready to serve, add ice, club soda and 7-Up or Sprite.
Boil potato until well done; cream with butter. Work all sugar into potato to form stiff dough; roll 1/4 inch thick. Spread with thin layer of peanut butter; form into roll. Place in refrigerator until mixture sets; slice in small pieces. Coconut or chopped nuts may be substituted for peanut butter.
Preheat oven to 325°. Cream oleo and sugar. Add eggs, one at a time, beating well after each. Sift together dry ingredients. Add vanilla to oleo mixture. Add dry ingredients and milk alternately, beginning and ending with dry ingredients. Bake at 325° for 1 hour and 45 minutes.
Cream butter and sugar, add egg, mix thoroughly. Add banana, vanilla, salt and soda. Beat well. Add flour, baking powder, nuts and bran. Pour in greased loaf pan. Bake in 350° oven for 1 hour.
Brown hamburger and onion in 10-inch skillet. Add bouillon, dry mustard, rice and water. Simmer about 25 minutes or until water is absorbed. Stir in green pepper and tomato. Sprinkle cheese on top. Cover, turn off heat and let stand 2 to 3 minutes. Instead of ground beef, turkey burger may be used. Quick and easy!
Combine all ingredients and place in double boiler. Beat constantly over boiling water for 4 minutes. Frost cake immediately.
Cook beef and onions; drain. Simmer other ingredients while beef cooks. Mix all together and simmer. Add a little water if needed. Cook for 30 minutes. Serve with sour cream, corn chips and cheese or Mexican cornbread. Serves 6 (1 1/2 cups).
Cream butter, shortening and brown sugar. Mix well, then add white sugar. Beat until light and fluffy. Add eggs, one at a time. Sift remaining dry ingredients together and alternately with milk. Add flavoring and nuts. Bake at 325° until done.
Prepare crust according to directions for filled one pie crust. Heat oven to 350°.
Melt brown sugar and butter together. Add white sugar and eggs, one at a time. Add dry ingredients, nuts and vanilla. Stir well. Bake in 9 x 13-inch pan about 30 minutes at 350°. When slightly cool, cut in squares. Can be rolled in powdered sugar.
Cream butter and sugar; beat	in eggs, one at a time. Sift flour, soda, cinnamon and cardamom, stir half in batter. Add sour cream and vanilla; add rest of flour mixture. Pour into greased pan. Rap	pan on table to remove air pockets. Bake at 350° for 50 to 60 minutes. Cool and chill. Serve cold.
In heavy skillet, cook meat, onion and green pepper until meat is browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Serves 4 hearty appetites!
Cream shortening, margarine and sugar. Add eggs one at a time, beating one minute after each addition. Add flavorings. Sift together flour, baking powder and salt. Add flour alternately with milk. Begin and end with dry ingredients. Bake in greased tube pan at 325° for one hour and 15 minutes. Apply glaze on warm cake.
Cream together butter and sugar. Add yolks and chocolate; add flour mixture alternately with milk to creamed mixture. Beat vigorously and fold in raisins and nuts. Bake in cupcake tins. Preheat oven to 350°. Bake for 45 minutes or until done.
Place pot roast on a piece of aluminum foil (heavy duty) large enough to completely seal the roast; sprinkle dry onion mix on top; wrap aluminum foil snugly around the roast and seal firmly; place in pan; bake at 300° for 3 hours or 200° for 9 hours.
Mix all ingredients and marinate for 6-24 hours. Bake covered at 400°F for a half hour. Bake uncovered another half hour.
Cream butter; add sugar and salt. Add 1 cup flour at a time until all flour is mixed in; when adding third cup, mix in by hand. (You may not need all of third cup.) Put in ungreased round cake pan. Press firmly in pan with spoon. Smooth down. Take thumb and press around outside to create thumbprint. Prick top with fork. Bake at 300° for 1 hour.
In heavy bottomed saucepan or casserole, heat olive oil and add onion and garlic. Saute until onion is tender and add paprika. Stir a minute. Add tomatoes, bay leaf and tomato paste. Simmer together over medium heat 10 minutes. Add potatoes, thyme, oregano, broth from beans, chickpeas and salt to taste. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until potatoes are tender. Stir from time to time. Add plenty of ground pepper and adjust seasonings. Serve. Serves 6.
Cook the pasta according to package directions; drain and keep warm. Coat a large skillet with nonstick cooking spray and heat on medium heat. Cook and stir beef, half at a time, for 1 to 2 minutes or until browned. Season with pepper. Remove and keep warm. In the same skillet, saute mushrooms and onion in oil until tender. Stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir for 2 minutes. Return beef to skillet and heat through. Serve over pasta. Top with green onions and sour cream. Yield: 4 servings.
Brown meat; drain. Stir in spaghetti sauce. Cook noodles; drain and separate.
Put the water, roughly chopped vegetables, salt and pork in large saucepan. Simmer for 2 hours. Dice toasted bread and when serving soup, add this and the butter to soup. Yields 4 servings.
Blend sugar and cocoa. Add remaining ingredients. Cook until thick. Pour into baked crust. Bake at 250° until done. Make meringue with egg whites and 6 tablespoons sugar. Brown meringue.
Sprinkle chicken parts with all seasonings and cheese to taste. Dot with butter and bake, covered with foil, for 1 hour at 325°.
Cream applesauce, butter and	sugar together and put into boiling water with 1 teaspoon soda. Mix raisins, nuts and spices with flour	and stir into first mixture.	Can be baked in layers or loaf.	Cook at 350° until done.
Preheat oven to 350°. Place meat in roasting pan lined with aluminum foil. Brush meat with steak sauce. Sprinkle with salt, pepper and garlic powder. Sprinkle onion soup mix over the meat. Spread with mushroom soup. Wrap loosely in foil and bake at 350° for 2 1/2 to 3 hours. Serves 6.
Mix all together and make in roll. Chill overnight. Slice and sprinkle with nuts. Bake 12 to 15 minutes or brown in 350° oven.
Lightly grease a 10-inch tube pan with solid vegetable shortening. Pan should be 4 1/2 inches deep and a single unit pan (not with a removable bottom). Line the pan bottom with wax paper and cut to fit. Sift together flour, baking powder and salt; then set aside. Combine milk and rum; set aside. Preheat oven to 275°.
Brown beef and onions; drain. Add garlic and seasoning. Combine all ingredients except cheese. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 400 degrees. Grease twelve medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full.
About an hour before serving or a day ahead: Preheat oven to 350°. Grease 2-quart casserole dish. In a large bowl, mix the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in raisins. In cup, beat egg whites slightly. Remove 1 tablespoon of egg whites and reserve. Stir buttermilk and remaining egg whites into flour mixture just until flour is moistened. Turn dough onto floured surface and with well floured hands, knead dough 8 to 10 strokes. Shake dough into ball and place in casserole. In center of dough, cut a 4-inch cross 1/4 inch deep. Brush dough with egg whites. Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool bread in casserole dish for 10 minutes. Remove from dish and serve. Makes about 12 servings.
Layer as directed. Crumble flour and oleo together on bottom of dish or pan. Put pecans (ground up) on top of mixture. Cook for 20 minutes or until light brown; cool. Mix up cream cheese and powdered sugar. Put on top of pecans (will be hard to spread). Put Cool Whip on top of this. Sprinkle coconut. Mix pudding with milk and coconut flavoring until firm. Put on top of rest. Add more Cool Whip and sprinkle more coconut on top.
Dice potatoes and slice the onions. Cook the potatoes and onions in a small amount of water until tender and then rub through a sieve. Add the mushroom soup, butter, milk, salt and pepper to taste, nutmeg and mustard. Heat gently. For color, a few green peas, sliced carrot or chopped pepper may be added. Serve hot or icy cold. Serves 6 to 8.
Peel and slice cucumbers 1/2 inch thick. Cut out center to form ring. Add 1 cup lime to 1 gallon of water. Soak cucumbers overnight in solution (only use enamel or crock-type bowl).
Dissolve jello in 2 cups hot water. Add 6 ounce can orange juice and 1 cup juice from drained pineapple and oranges. Add fruit and set. Top with lemon instant pudding. Can top pudding with grated cheese.
Mix altogether (around 2 minutes). Pour into pie pan. Chill at least 3 hours, then bake at 350° for 45 minutes.
Mix all ingredients in blender or food processor until smooth. Store in refrigerator in a covered container until ready to use. Also makes a great marinade for chicken.
Set aside 2/3 cup of cake mix. Combine remaining cake mix, butter and 1 egg in a large mixing bowl. Mix with a fork until crumbly. Press crumbs in a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 to 20 minutes or until light golden brown.
Mix together until crumb like. Press mixture into a greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Cook vegetables. In large pan add Fri-chick, vegetables and water. In glass mix seasonings and cornstarch with a little water until smooth. Add mixture to pan and thicken. Put 2 pie shells in a preheated oven at 350°. When very light golden add filling mix from pan. Take other thawed shells, place upside down on pie. Press edges together. Bake until top is golden brown.
Grind cookies real fine; set aside. Mix pudding with milk. Add cream cheese; mix thoroughly. Add Cool Whip. Mix thoroughly. Layer cookie crumbs, then pudding mix alternately, finishing with crumbs.
Saute garlic in oleo. In heavy pan add garlic and oleo to rest of the ingredients. Simmer 25 minutes on low to medium heat, stirring frequently. This can be stored in refrigerator. Makes approximately 5 cups.
Using a large mixing bowl, combine the dry ingredients. Add the nuts and set aside. Combine the remaining ingredients and add these to the dry mixture. Stir until well blended. Pour the batter into 2 greased and floured loaf pans. Bake at 350° for 50 to 60 minutes.
Combine sugars, pumpkin, oil and eggs in a bowl. Beat well. Sift dry ingredients together. Add to pumpkin mixture. Stir in nuts and 1/4 cup water. Pour into loaf pan. Bake at 350° for 1 hour to 1 hour 15 minutes or until bread tests done.
Cream together first 4 ingredients. Mix in applesauce. Add baking soda, salt and spices. Blend in flour and water. Add remaining ingredients. Sprinkle brown sugar on top. Bake at 350° for 45 minutes.
Place broccoli in a 2 or 2 1/2-quart, buttered casserole. Add chicken pieces. Blend soups with mayonnaise and lemon juice. Pour over chicken and broccoli. Sprinkle cheese over top. Sprinkle bread crumbs over cheese, then dribble butter over bread crumbs. Bake at 350° for 30 to 45 minutes.
Combine vegetables, soup mix and juice in a Dutch oven; bring to boil. Cook ground beef in a skillet until beef is browned; crumble, then drain off fat. Stir meat into vegetables; reduce heat and simmer 20 minutes.
Beat egg whites. Add cream of tartar and slowly add sugar. Add crushed cracker crumbs and nuts to egg white mixture. Put in cake pan (preferably sheet cake pan). Bake at 350° for 40-45 minutes. Cool. Cover with whipped topping and top with peach or any kind of pie filling. Should stand over night or several hours. Cut in squares and serve.
Soak beans overnight in crock-pot turned on low. Check beans in morning by blowing on beans in spoon; if outer coating curls back, they are ready to prepare. Be sure beans are soft before mixing. Drain beans over large container to keep the liquid. Mix all remaining ingredients except salt pork. (I mix these the night before and refrigerate.) Cut salt pork in 1/2-inch slices and score to the rind. Place 3 or 4 pieces of salt pork in bottom of crock-pot, then a layer of beans, some of mix. Alternate until full. Reserve 1 cup liquid to add during cooking. Cook on high for 6 hours; remove to baking dish, picking out salt pork pieces to put on top. Bake in 375° oven for 45 minutes. Serves 8 to 10.
Cook on high overnight (8 to 10 hours) and on low for 10 hours. Remove fat, as needed.
Combine all ingredients, except corn. Add	corn by folding in	last. Drop from tablespoon into hot fat and cook until brown and crisp. Drain on paper towels.
Mix sour cream, soup, butter, green onions and 1 1/2 cups cheese. Gently stir in potatoes, salt and pepper. Spoon mixture into a lightly buttered 3-quart casserole dish. Top with remaining cheese and the crumbs. Bake in preheated 350° oven 30 minutes. Makes 8 servings.
Mix all but last two ingredients together and pour into a baking dish. Melt butter. Pour crackers into melted butter and mix well. Spread crackers on top of vegetable, bake at 350° for 30 minutes.
Mix well. Keep stored in a tightly sealed container. Use 3 to 4 tablespoons in a mug of hot water. Great cold weather drink!
Cream butter and sugar. Add vanilla and 1 tablespoon water. Add flour and mix well. Add nuts. Form small rolls about 1 1/2 inches. Bake on ungreased cookie sheet in slow oven (300°) for 20 minutes or until lightly browned. While hot, roll in confectioners sugar. Makes about 3 dozen.
Cook carrots. Saute the onion. Add to carrots. Cut ground beef into chunks of meat. Brown and pour off grease. Add cooked carrots and uncooked diced potatoes and small amount of water. Simmer until potatoes are done. Add soup and soy sauce. Heat until stew is hot and serve.
Note: Can be made ahead except for dressing and taco chips. Add these 3 items just before serving.
Heat orange juice and marshmallows together until marshmallows are melted. Add carrots and heat until hot. Top in serving dish with nuts, as desired.
Boil chicken until done. Dissolve chicken gravy mix in hot water. Tear up chicken in the chicken broth and add the gravy mixture. Then add the bag of noodles. Cook 15 minutes until done and serve. Add salt and pepper to taste.
Cook green beans according to package; drain. Meanwhile, cook tortellini to desired doneness as directed on package; rinse with cold water.
Preheat oven to 350°. Mix first three ingredients. Press in a 10 inch spring form pan. Beat cream cheese until fluffy. Add sugar. Add eggs, one at a time beating well after each addition. Add vanilla and lemon juice. Mix until smooth. Pour into crust and bake at 350° for 50 minutes. Remove from oven and let stand for 15 minutes. Increase oven temperature to 450°. Mix together the sour cream, 1/4 c. sugar and vanilla. Spread over top of cheesecake and bake ten more minutes. Cool and refrigerate overnight.
Combine all ingredients in mixing bowl. Chill until ready to serve. Serve on lettuce leaves, if desired.
Put meat, cheese, seasoning and eggs in a bowl. Wet the slices of bread, squeeze dry and shred into bowl. Mix ingredients. Form into meat balls. Roll in bread crumbs. Cook in oil until browned. Drop meat balls in boiling pasta sauce. Simmer about 10 minutes. Serve over rice or pasta.
Cream together sugar and shortening. Add pumpkin to creamed mixture. Add all other ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Refrigerate dough overnight. Roll very thin. Bake at 350° for 8 to 10 minutes.
Mix sugar and milk. Add sour cream and Cool Whip. Break cake into medium size pieces. Toss lightly. Pour into large bowl.
Heat oil in skillet; add onions, garlic and chicken. Saute until chicken is brown. Stir in cream, alfredo sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil, reduce heat to medium and simmer 5 minutes. Stir in parsley and basil. Remove from heat. Toss with cooked pasta and serve with Parmesan cheese.
Combine chicken and water in Dutch oven; bring to a boil. Cover, reduce heat and simmer 45 minutes or until chicken is tender. Remove chicken and save broth. Let chicken cool, then skin and bone. Chop coarsely; set aside. Remove and discard fat from broth. (Do this the day before serving.) Add rice and remaining ingredients to boiling broth. Cover and cook 20 minutes or until rice and vegetables are tender, stirring occasionally. Stir in chicken; cook until thoroughly heated. Yields about 9 cups.
Prepare gelatin as directed on package. Stir in bananas, nuts, drained pineapple and marshmallows. Pour into 9 x 13-inch pan. Chill until firm.
Combine beans and taco seasoning mix. Spread this mixture in an oblong shallow dish. Layer remaining ingredients in order listed. Serve with corn or tortilla chips.
Beat all ingredients together for 15 minutes. Use cubed margarine, not soft or whipped.
Sift together sugar, flour, soda and salt. In saucepan combine butter, water and cocoa, stirring constantly. Bring to rolling boil over low heat. Add to dry ingredients, mixing well. Stir in buttermilk, eggs and vanilla flavoring. Pour into greased pan and bake in 400° oven for 30 minutes.
Make instant potatoes as directed. Mix all together. Dot butter on top. Bake uncovered for 45 minutes at 350°. Makes 2 casseroles.
Drain pineapple and cherries, reserving liquid in saucepan. Sprinkle jello and let stand 1 minute. Cook over medium heat, stirring constantly, until jello dissolves. Remove from heat and add cream cheese, stirring until smooth. Stir in fruit, cola beverage and pecans. Pour into lightly oiled 4-cup mold. Cover and chill.
Wash and chop cabbage. In large saucepan, bring the 1/2 cup water to a boil. Add 1 tablespoon of butter, salt, pepper and cabbage. Steam for about 20 minutes and pour the can of cream of chicken soup over onto cabbage. Cook on low for 6 minutes. Serve with favorite meat dish.
Wash tomatoes; remove stem ends. Cut crosswise into 1/2-inch slices. Combine meal, salt and pepper; coat tomato slices with meal mixture. Brown in shortening on one side; turn. Reduce heat; cook until slices are brown on both sides. Serve hot. Yield: 4 to 5 servings.
For each sandwich use two slices of white bread lightly buttered. On one piece place thin slices of ham and Monterey Jack cheese. Top with second piece. Carefully dip into mixture of beaten egg and milk (1 egg to 1/3 cup milk and 1/4 teaspoon salt per sandwich). Fry in mixture of 2 tablespoons butter and 2 tablespoons oil until brown on both sides. Cool 5 minutes, then cut into triangles and serve with avocado wedges and alfalfa sprouts sprinkled with lemon juice.
Mix thoroughly and pour into pie shells. Bake at 350° for 35 to 40 minutes. Yield: 3 pies.
Steam broccoli until tender. Add mushroom soup and 1 can of water or milk. Stir in sour cream (may add more, if desired). Heat until hot enough to serve.
Combine sugar, corn syrup and cold water. Boil until brittle when you try it in cold water. Then pour slowly over the stiffly beaten whites of 2 eggs. Add cream of tartar, vanilla to taste and nuts when it is nearly ready to pour. Mark into squares.
Grease a 13 x 9-inch pan. Sprinkle rice on bottom with salt, pepper and onion. Mix celery and mushroom soups with water. Pour over rice. Place chicken on rice. Spoon onion soup over chicken. Sprinkle with paprika. Cover and bake 2 1/2 hours at 350°.
Mix all together. Beat in eggs, one at a time. Bake 1 hour at 325°.
Roll biscuits in sugar/cinnamon mixture or shake in zip-top bag to coat. Drop coated biscuit pieces in Bundt pan. Melt butter or margarine. Add remaining sugar mixture and bring to a boil. Pour over biscuits. If desired, mix chopped pecans with sugar/cinnamon before rolling biscuits. Bake at 400° for 20 to 30 minutes. Remove from pan immediately, inverting onto waxed paper. It may not absorb all the butter during baking, so it could be a little messy.
Beat sugar and softened cream cheese until smooth. Add thawed strawberries, then fold in bananas. Add pecans (if desired), pineapple and Cool Whip. Pour in muffin tins and freeze.
Place Tater Tots on bottom of 9 x 13-inch pan. Mix sour cream and soup together. Pour over Tater Tots. Spread grated cheese, then corn flakes. Pour melted butter over. Bake at 375° for 45 minutes.
Brown hamburger and onion; mix with other ingredients and simmer 30 minutes. Add toppings as desired when served: lettuce (cut small), grated Mozzarella or Cheddar cheese, sour cream, taco chips.
Brown hamburger and drain well. Add cut up onion, tomato sauce and tomato paste; bring to a boil. Add seasoning and reduce heat. Simmer for 15 minutes. Boil lasagna noodles and drain. Take meat mixture off heat and stir in cottage cheese. Put a layer of noodles in greased 9 x 13-inch pan, half the sauce, half of each of cheese. Repeat layers. Bake at 350° for 30 minutes or until cheese is melted on top.
Bake potatoes at 475° for 1 hour. Cut in half and scrape out insides. Mix potatoes with margarine, chopped onion, green onion tops or green pepper and canned milk. Put back into shells and top with grated cheese. Bake until cheese is melted.
Cook noodles. Drain. Fry sausage until browned. Remove. Drain all but 2 tablespoons fat in skillet. Add onion and pepper. Saute until tender. Add soup, water and seasonings. Simmer 5 minutes. Add sausage and noodles. Pour into greased casserole. Top with cheese. Bake at 350° for 25 to 30 minutes.
Place brisket, fat side up, on large sheet of heavy-duty foil. Add liquid smoke and sprinkle salt on top. Wrap brisket in foil and marinate in refrigerator overnight. Drain marinade. Spread Worcestershire sauce on top of brisket just before baking. Seal foil tightly to prevent leaking of juices. Bake at 250° for 5 hours.
Dice first 3 ingredients and cover in large pot with 10 cups of water and stand 30 minutes. Add the next 4 ingredients. Bring to a boil; stir and scrape bottom. Simmer, stirring 10 minutes. Add currants, raisins and salt and allow to cool. To thin, dilute with apple juice and serve garnished with sour cream. Makes 6 to 8 servings.
Cut chicken into serving pieces (wings, back and neck are delicious for soup). Place chicken in cooker with water, salt, celery, carrot and onion. Cook slowly until chicken leaves the bone. Thicken with 1 tablespoon flour mixed smoothly in three tablespoons water or serve thin. If too much cooking absorbs, add a cup or more hot water.
Preheat oven to 375°. Brown sausage in a pan until crumbly; drain well. Unroll crescent roll dough; press into a pizza pan to form crust. Bake for 5 minutes. Sprinkle with sausage and cheese. Combine milk and eggs in a bowl; mix well. Pour over sausage and cheese. Reduce oven temperature to 350°. Bake for 30 minutes.
Place frozen potatoes in dish. Melt everything else in double boiler or microwave. Mix with potatoes. Bake, uncovered, in 350° oven for 30 to 45 minutes.
Slice and cook carrots until tender. Mix together the rest of the ingredients and pour over carrots. Marinate in refrigerator overnight or longer.
Combine all ingredients in a large Dutch oven; mix well. Add enough water to cover. Bake at 300° for 2 hours, stirring occasionally. Serve with hot cornbread.
This is not a recipe for your "best company," but my Great Uncle Milton loved it and so do kids.