HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mince and mix garlic into mustard. Place chicken pieces into pan. Coat chicken (skin side) with mustard/garlic mixture. Sprinkle with Parmesan cheese. Crush rosemary between fingers and sprinkle over chicken. Bake in 350° oven for 50 to 60 minutes.
In medium sized bowl, mix eggs, milk, onion, salt, pepper and 2 tablespoons catsup. Tear bread into small pieces and combine with egg mixture. Mix well. Add ground beef and mix well. Shape into a loaf and place in loaf pan. Coat top of loaf with remaining catsup. Bake at 350° for 1 hour.
Preheat oven to 350°. In a medium skillet, heat olive oil; add onions and green pepper and saute till onions are translucent, remove and clean skillet. In skillet melt butter; add honey, mustard, curry and salt, mix well. Dip chicken, both sides in mixture. Place chicken in a 13x9-inch dish, top with onions and peppers, and add remaining sauce and bake 30 to 45 minutes, uncovered. EAT.
Combine cilantro, garlic and nuts in a blender. Blend for 30 seconds until smooth. With motor running, carefully add olive oil in a steady stream. Turn off blender and add cheese, salt and pepper. Blend. Serve over shrimp.
Cut meat into 1-inch cubes; sprinkle with salt and pepper and dredge in flour. Melt fat in skillet and in it, brown meat thoroughly.
Mix sugar, cornstarch, jello, food coloring, lemon juice and water. Cook until clear. Pour over strawberries already placed in pie shells. Refrigerate until chilled. Serve with Cool Whip.
Mix all ingredients together and spoon in deep fryer of hot oil. Let cook; take out and place on paper towels or brown paper bag to be sure all oil is out.
Fillet and rinse fish. Pat dry (moist) with paper towels. Combine "Frying Magic," beer and egg in concoction that resembles in consistency to pancake batter. Heat vegetable or corn oil in pan to about 375° (just enough oil to cover half of the fillet). Slide fish into batter mix, coating liberally. Place into hot oil about 2 minutes per side or until batter is golden brown and fish flakes when cutting through. Remove; drain briefly on paper towels. Serve piping hot, ideally with fried potatoes, first sliced, boiled and then chilled before frying.
Cut butter into flour until crumbly. Stir in pecans. Press into ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
Boil chicken breast-debone and chop-set aside. Mix melted butter with cracker crumbs-put 1/2 this mixture in a greased casserole. Cover with diced chicken. Mix together soup, broth and sour cream and pour over top. Cover with remaining cracker crumbs. Bake in 350 degree oven for 30 minutes or until cracker crumbs are light brown.
Brown beef and onion in frying pan. Add tomatoes, salt, soup and pepper. Simmer while cooking noodles. Add cooked, drained noodles and half of cheese to meat mixture. Pour into casserole dish and sprinkle with remainder of cheese. Can be served immediately or can be baked in oven 15 minutes at 350°.
Defrost potatoes and mix all ingredients in a large bowl. Pour into a 9 x 13-inch dish. Bake at 350° for 45 to 60 minutes until bubbly and done. Sprinkle on a little more cheese and some paprika and bake for another 10 minutes. This will make it a little crispy on top. You can make this the day before and rewarm.
Dissolve Jell-O in hot water. Add strawberries and let melt. Add the rest of the ingredients, except the sour cream. Put half of the mixture in a mold. Let congeal. Spread sour cream over the congealed salad, then add the rest of the salad mixture. Refrigerate. Unmold to serve.
Mix and bake in a greased pan in a 300° oven for 1 hour. Can make gravy of extra broth.
Soften gelatin in cold water in large bowl. Stir in boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in mayonnaise, lemon juice, grated onion, hot pepper sauce, paprika, salt and dill. Blend and refrigerate for 20 minutes.
Put crackers in a bowl. Mix the oil, dressing mix, garlic powder and dill. Pour slowly over crackers and stir well. Let stand overnight in a sealed container. Crackers will be very crisp.
Cream together margarine and Crisco. Add sugar and beat until fluffy. Add eggs one at a time. Sift flour, salt and baking powder together and add to mixture alternately with milk. Add flavoring. Bake in a Bundt pan at 300° for 1 hour.
Dissolve the jello and sugar in the boiling water. Add the pineapple juice and the frozen orange juice; mix together. Pour into a 1-gallon plastic jug. Finish filling with water and freeze. Thaw 3 hours prior to serving. Add the ginger ale. Yields 50 servings.
Cut butter into the flour and baking powder. Add sugar. Mix in milk. Roll slightly on floured board. Cut into rounds. Bake at 400° for approximately 12 minutes on a lightly greased baking sheet.
In small mixing bowl, dissolve yeast and sugar in warm water; let stand until creamy (10 minutes). Combine buttermilk, honey and yeast mixture in large bowl. Add salt and 2 cups flour; whisk well. Add remaining flour 1/2 cup at a time, mixing well with wooden spoon after each addition. When dough has pulled together, turn it out onto a lightly floured surface; knead until smooth and supple (6 minutes). Lightly oil a large mixing bowl; place in dough. Turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until double in volume (1 hour). Preheat oven to 375°. Deflate dough; turn it out onto lightly floured surface. Divide dough into 2 equal pieces; form two loaves. Place loaves into two lightly greased 9 x 5-inch loaf pans. Cover with damp cloth; let rise until double in volume (40 minutes). Lastly, bake at 375° for 30 minutes or until tops are golden brown.
Cream butter and sugar. Add eggs, one at a time. Mix flour and cocoa together and add to egg mixture. Add vanilla and nuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Pour 1 package miniature marshmallows on top and return to oven until melted. Remove and cool slightly and pour icing on top.
In electric coffee pot or large pot, simmer for 15 minutes. Do not boil! Serve hot. Store unused mulled cider in refrigerator. Spices may be used in a tea ball.
Combine all ingredients, stirring well. Store in covered container. Serve 1/3 cup and 1 cup boiling water for each serving. Stir and it's delicious. Makes 36 cups.
Cook mushrooms in margarine in nonstick frypan. Add remaining sliced ingredients, except grated lemon rind. Cover; boil until vegetables are tender (about 10 minutes). Drain and stir in lemon rind.
Combine turkey, noodles, soup and water together. Put into casserole dish with lid. Bake at 350° for 35 minutes. Sprinkle with cheese last 5 minutes of cooking time.
Preheat oven to 350°. Place rolled oats, flour, sugar, salt and cinnamon in a bowl and mix well with pastry blender or fork. Arrange peeled sliced apples in a buttered 2-quart baking dish. Spread oatmeal mixture on top and press down lightly. Bake about 30 minutes or until topping is brown and apples are tender when tested with a fork.
Preheat oven to 350°. Cream together the butter and sugars, then add the egg yolk, vanilla and flour. Stir until mixed; it will make a stiff batter. Spread into a greased 9 x 13-inch pan and bake for 15 to 20 minutes. Melt the chocolate bar (over water) and spread over hot baked dough. Sprinkle walnuts. Finally, cool and cut into squares.
Mix Crisco and sugar; add eggs one at a time. Add cocoa and milk; add flour, baking powder, salt and vanilla. Bake at 350° until done, about 1 hour and 35 minutes.
Mix cocoa, cornstarch and sugar together. Stir in hot water and margarine. Beat in egg yolks and add vanilla.	Pour into baked pie shell.
Cook celery and onions in a small amount of water with bouillon cube or chicken broth. Most of the liquid should be decreased.	Add soup, chicken and noodles.
Bring to boil the sugar, water, margarine, raisins, cinnamon, allspice and cloves. Cool, then add remaining ingredients. Bake 45 minutes (or longer) at 350°. May add nuts.
Cream butter; gradually add sugars. Beat at medium speed with mixer. Add eggs and beat well. Combine flour, soda and salt; add to mixture. Stir in oats and remaining ingredients. Spoon on greased cookie sheet by tablespoon. Bake at 350° for 15 minutes.
In a large saucepan, cook broccoli in 1 cup water with bouillon cubes until tender; do not drain. Set aside. Put milk, cheese cubes and flour into blender. Cover and chop until well mixed. Add to broccoli. Add half and half. Cook, stirring frequently over medium heat until mixture thickens slightly.
Mix beans, corn, salt and pepper. Pour into a greased pan. Mix soup, cheese, onion and sour cream; pour over vegetables. Add butter, crackers and almonds on top. Bake at 350° for 45 minutes.
Preheat oven to 400°. Lightly brown meat and onions; stir in taco seasoning. Spray a 10-inch pie pan with Pam. Pour mixture into pie pan. Place green chilies over meat. Mix together milk, eggs and Bisquick until very smooth. Pour over meat. Bake at 400° for 25 minutes. Put cheese over cooked pie and let stand until melted or place in oven to melt cheese. Garnish top with lettuce and tomatoes.
Melt margarine in pan. Mix sugar, flour and milk to make a paste. Pour into pan with margarine. Cut up peaches and sweeten. Pour peaches over paste. Cook at 425° for approximately 25 minutes.
Mix all of the ingredients. Dip each hot dog in separately, and drop into hot grease.
Wash chicken and cut into size pieces desired. Saute onions in melted butter until brown. Dissolve bouillon cubes in boiling water. Add paprika, salt and chicken. Cover and cook over low heat until tender. Cook approximately 1 hour. Stir flour into sour cream. Pour slowly into hot liquid. Stir; cover and cook about 5 minutes. Serves 4.
Cream butter and sugar. Add eggs one at a time. Add bananas and oil. Mix flour with baking soda. Add gradually until all mixed. Add nuts and flavors. Bake at 375° for 25 to 30 minutes. Put in several greased and floured pans. Add coconut on top if desired.
Preheat oven to 350°. Grease a 13 x 9-inch glass pan. Remove 1/2 cup dry cake mix. Beat together cake mix, eggs, butter and sour cream for 2 minutes. Spread half of batter in pan. Stir together brown sugar, dry cake mix and cinnamon. Add to rest of batter. Mix well. Pour over top of batter in pan. Cook for 30 to 35 minutes. Stir powdered sugar, milk and vanilla. Poke holes in warm cake with fork. Pour glaze over top of warm cake. Cool for 1 hour before serving.
Brown steak, pour off grease. Add onions, peppers and brown. Then add sherry, soup and mushrooms. Simmer 30 minutes. Serve over rice.
Preheat oven to 375°. Bake a ready made pie crust for 10 minutes. Sprinkle the first 4 ingredients into this. Cool milk slightly, then beat together with eggs, salt, pepper and nutmeg. Pour custard mixture into the prepared crust with filling. Bake 35 to 40 minutes or until the top is golden brown.
Butter casserole. Sprinkle part of the crumbs to cover bottom of dish. Mix other ingredients and pour into casserole. Sprinkle more crumbs on top. Dot with butter. Bake at 400° for 30 minutes. Add grated cheese the last five minutes.
Heat all ingredients, except chicken. Place chicken in baking dish. Top with sauce. Bake, uncovered, at 350° for 1 hour.
Mix all ingredients. Cook until mixture boils down, about 5 minutes. Serve with slaw or onions.
Sift together the first 5 ingredients. Mix together remaining ingredients. Mix dry ingredients into persimmon mixture. Bake about 1 to 1 1/2 hours at 350°. Serve with Lemon Sauce or frost with Cream Cheese Icing.
Combine pineapple and lemon juices, brown sugar, ketchup and mustard in a 4-cup glass measure. Microwave, uncovered, on High for 4 to 5 minutes, stirring once. Use half the sauce (without pineapple chunks) for basting. Add pineapple chunks to remaining half of sauce. Serve as condiment. Makes 3/4 cup without pineapple chunks.
Combine all ingredients, except vanilla, in top of double boiler and cook over rapidly boiling water. Beat with electric mixer on high until it stands in peaks, about 2 minutes. Remove from heat. Add vanilla and continue to beat until right to spread.
In a large saucepan cook ground beef until well browned. Drain off fat. Add remaining ingredients together and bring to a boil. Reduce heat and simmer for 1 hour. Serve with cornbread or Doritos.
Mix in bowl the butter, half and half and eggs. Add salt and pepper. Blend with beater until fully mixed. Add to egg mixture the cheese, green pepper, bacon, onion and mushrooms. Mix with a large spoon until well blended. Divide between two uncooked pie shells. Cook at 375° for 45 minutes or until crust is brown.
Combine flour, 1 cup sugar, baking powder and 1 1/2 teaspoons cinnamon. In another bowl, combine eggs, buttermilk, oil and vanilla; stir this into dry ingredients just until smooth. Pour half of the batter into a greased 9 x 5 x 3 loaf pan. In small bowl, combine remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture. Swirl with a knife. Bake at 350° for 55 to 60 minutes or until done. Cool for 10 minutes before removing from pan to wire rack.
Cream together softened cream cheese and marshmallow creme. Add orange juice and a couple drops of red food coloring. Good with watermelon, cantaloupe, pineapple, or apples.
Mix together. Place in buttered casserole dish. Bake at 350° for 25 minutes. Quick and easy when in a hurry.
Season	crackers with seasonings. Dip scallops in egg mixture, then in crumbs, coating thoroughly. Arrange scallops on baking sheet in a single layer.	Pour melted butter over all. Bake 15 minutes at 350°.
Sift together flour, baking powder and salt. Cut or rub in shortening until mixture is crumbly. Add milk to make soft dough. Turn out on lightly floured board or pastry cloth. Knead gently 30 seconds. Roll out to a circle approximately 13-inches in diameter. Fit into 13-inch pizza pan or place on ungreased cookie sheet. Flute edge. Brush with melted butter. Arrange apple slices in successive rings on top of dough. Mix together sugar, pecans, cinnamon (if desired) and orange rind. Sprinkle evenly over apples. Decorate with cherry halves (or red hots). Bake in oven at 450° for 20 to 25 minutes or until apples are tender and edge of pizza is golden brown. Makes 10 to 12 servings.
Make cake mix as directed on box (this makes a smaller cake than regular cake mixes). Bake 15 minutes at 350°. Let cool. Mix pudding, milk and cream cheese. Spread on cake. Top with pineapple.
Mix together, adding pecans last. Bake in a 9-inch unbaked pie crust at 375° for 10 minutes. Lower temperature to 300° and continue to bake approximately 30 minutes or until firm.
Crumble sausage in a skillet until cooked, 10 to 15 minutes.
Add cream cheese and frozen strawberries; add approximately 3 tablespoons chopped nuts. Refrigerate.
In a roasting pan, pour ingredients over pickles; stir gently. Leave for 48 hours, stirring several times a day. Put in sterile jars. Seal with tops. No boiling. Very good.
Melt butter in 11 x 7-inch Pyrex. Mix sugar, flour, milk and baking powder. Pour batter evenly over melted butter. Spoon cherry pie filling over batter. Bake at 350° for 50 minutes. Serve with ice cream.
Combine sugar, oleo and milk in heavy pan. Bring to a full, rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat and stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla. Beat by hand until well blended. Pour in greased 13 x 9-inch pan. Cut when cool.
Preheat oven to 350°. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg on sheet of waxed paper; set aside.
Brown meat and onions, drain. In a large mixing bowl, mix peas, corn, soups and sour cream. Add noodles and meat; mix well. Pour into a large casserole or two medium casserole dishes. Top with cheese and bake at 350° for 30 minutes or until bubbly.
Mix salt and pepper together with flour. Dredge steak in seasoned flour (save excess flour) and add to hot oil. Brown on both sides and put in 9 x 13 baking dish. Add 3 tablespoons of saved flour to pan drippings (add more oil if needed). Cook until starts to brown.
Pour buttermilk, sugar and soda in large pot. Mixture will bubble up a lot. Stir until completely mixed and place over medium to low heat. Let cook until it reaches soft ball stage. Stir while cooking. The mixture will turn a brownish yellow color. When mixture reaches soft ball stage when dropping in cold water, remove from heat. Add pecans, vanilla and butter. Beat briskly by hand until mixture becomes glossy and starts to get thick. Spoon on greased wax paper. Let cool.
Mix all ingredients together. Let stand a short time. Form into balls, roll in flour and brown in frying pan. Place in casserole and pour can of mushroom soup and soup can filled with milk over the meatballs. Bake at 350° for 45 minutes.
Combine all ingredients except the bread in a saucepan on the stove top. Heat, and add torn bits of bread into mixture and mix well.
Mix last 4 ingredients and pour over chicken wings. Marinate a few hours or overnight. Bake in a 350° oven for about 1 hour. Also great when prebaked for 1/2 to 3/4 hour and then barbecued on grill, basting frequently.
Mix all together. Pour into greased pan. Bake at 400° for 30 minutes, or until done.
Combine all and mix well. Refrigerate to blend flavors. Serve with raw veggies, such as carrot, celery, cucumber and crackers. Makes 3 1/2 cups.
Combine tea bags, lemon, Sweet 'N Low, cinnamon and cloves in a heatproof pitcher. Pour in water. Let stand 1 hour, until cooled. Remove tea bags. Chill in refrigerator. Strain before serving.
Preheat oven to 375°. Spray 9 x 13-inch baking pan with vegetable cooking spray. Place pan in oven to warm. Mix all ingredients except cheese in a large bowl. Pour half of batter into warm, prepared pan. Sprinkle half of the cheese over batter. Spread remaining batter over mixture and top with rest of cheese. Bake for 35 minutes. Yields 16 servings.
Cook flour and milk until thick. Then cool until thoroughly cold. Cream until fluffy, granulated sugar and butter. Add vanilla. Add to first mixture, but don't beat too long, just enough to mix together thoroughly. Frost cake. Keep cake refrigerated.
Preheat oven to 350°. In a saucepan, over low heat, melt the butter. Add the sugars; stir constantly until they dissolve and the mixture comes to a boil. Cook for 10 minutes. Add the eggs, the flour sifted with the baking powder and the extract; beat vigorously until the batter is smooth.
Make cake as directions indicate or make a cake from scratch. Let cake cool; punch holes in top and spoon pineapple over cake (juice and all). Spread icing (recipe following) over pineapple.
Mix stuffing with hot water. Let soften. Break sausage into small bits. Add to stuffing mix. Stir in egg. Roll into bite-size balls. Place on cookie sheet. Cover with foil and cook in a 325° oven for 10 to 15 minutes. Uncover and continue baking until brown, about 15 to 20 minutes.
Cook ravioli according to directions and drain well. Heat oven to 375°. Grease a 9-inch pie pan. Beat eggs with a fork and stir in undiluted soup. Mix in pepper. Stir until blended. Cover bottom of prepared pie pan with a single layer of ravioli and 1/2 of the soup mixture. Top with zucchini, tomatoes, basil and Mozzarella. Repeat layers, then top with the remaining 1/2 of the soup mixture. Bake 45 minutes until set in the middle. Cool 15 minutes before serving.
Cream together the first 3 ingredients. Beat in the next 2 ingredients. Mix next 3 ingredients and add to creamed mixture. Add last 4 ingredients. Drop by teaspoonful onto cookie sheet. Bake in a 350° oven for 8 to 10 minutes.
Combine brown sugar, tomato sauce and mustard.	Combine beef, onion, cracker crumbs, eggs, salt and pepper. Add 1/2 of the tomato sauce mixture and stir until well mixed. Place in micro-proof dish. Pour remaining sauce over meat.	Cook on High 12 to 14 minutes or until done.
Heat milk in double boiler. Add marshmallows and heat until melted. Pour over crackers, fruit and nuts; mix well. Press in loaf pans and refrigerate.
Combine butter and brown sugar in saucepan and melt it. Cut biscuits in 1/4 pieces. Mix sugar and cinnamon in bowl. Drop biscuits in cinnamon and sugar. Shake and cover. Drop biscuits into angel food pan. Pour melted butter and brown sugar over biscuits. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Place apples in lightly buttered 9 x 13-inch casserole (preferably a baking stone). Combine sugar, cinnamon and nutmeg; sprinkle over apples. Sprinkle dry cake mix over apple and sugar mixture. Evenly drizzle melted butter over top of cake mix. Bake for 35 to 40 minutes until lightly browned. Cool slightly before serving. Top with ice cream, if desired. Yields 10 to 12 servings.
Beat egg with milk (just like making scrambled eggs). Cut chicken into nugget size or strips. Dip into flour, egg/milk mixture, then bread crumbs.
Beat eggs well; add cream cheese a little at a time. Add sugar slowly, then add vanilla. Beat until smooth. Mix the graham cracker crumbs, soft butter or margarine and sugar together. Put paper cups into cupcake pans. Press down 1 1/2 tablespoons of crumbs in each cup. Add 1 1/2 tablespoons of cream cheese spread. Bake 10 to 12 minutes in 350° oven.
Place cooked and drained spaghetti in a buttered 9 x 13-inch pan. Pour the 15 ounce can of tomato sauce over spaghetti. Brown ground beef and onion with oregano. Drain and sprinkle over spaghetti and tomato sauce. Layer mushrooms, pepperoni and olives. Pour 8 ounce can of tomato sauce over all. Sprinkle with grated cheese and bake at 350° until hot and bubbly, about 30 minutes.
Add lemon juice and rind to milk. Add egg yolks and stir well. Pour into pie shell. Beat egg whites. Add cream of tartar to eggs. Add sugar. Put on pie filling. Bake at 350 degrees for about 20 minutes.
In double boiler, combine evaporated milk, beaten egg, flour and sugar. Cook,	stirring until hot. Add cheese and cook stirring occasionally, until smooth. Stir in hard-cooked eggs, onion and	pimento, if desired. Remove from heat and cool completely. Stir in vinegar and transfer to jars.	Store covered in refrigerator.
In medium bowl, mix well all ingredients, except raisins. Spread in large cooking pan. Bake in 325° oven, stirring twice, 20 to 25 minutes. Remove from oven and stir in raisins. Cool in pan on rack. Refrigerate in airtight container for up to 2 weeks. Freeze for longer storage. Makes 4 1/2 cups.
Line 8 x 8 pan with foil; lightly grease with vegetable spray. Sprinkle peanuts over bottom of pan. Put milk and sugar in a medium heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, stirring to keep from sticking. Cook until the mixture reaches 240° (soft-boil stage). Remove from heat. Gently place butter, peanut butter and vanilla in pan. Do not stir. Let mixture cool down 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn fudge out into prepared pan. Spread evenly. Let set 45 minutes. Will last up to 3 weeks in refrigerator.
Heat roasting pan; put oil in and brown roast on all sides. Cut onion in slices and put on top of roast. Put enough water to make gravy. Take 2 tablespoons flour and dissolve in warm water and put in roaster to thicken gravy. Cook until tender as you want it.
Bring to a boil. Gradually add 2 cups whipping cream. Keep mixture boiling over low heat. Cook until medium firm ball forms when tested in cold water. Add vanilla. Pour into buttered 9 x 13-inch pan. When cool and firm, cut in small pieces and wrap in waxed paper.
Brown ground beef and onion; drain well. Cook noodles according to package; drain well. Mix meat and noodles together. Add spaghetti sauce, garlic salt, salt and pepper. Mix well. Simmer over low heat until hot. Stir frequently to prevent sticking.
Cream together butter, brown sugar, sugar and eggs. Add flour, oatmeal and soda. Mix well. Stir in chocolate chips, Hershey bar and chopped nuts. Roll in balls the size of a golf ball and bake at 375° for 6 minutes. Do not overbake! (Received from a Tupperware party.) This recipe can be cut in half.