HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chicken, breast side down, in a 4-quart microwavable casserole. Cover and microwave on High for 10 minutes. Turn the chicken breast side up, cover and microwave on High for 7 to 10 minutes, until meat is tender and juices run clear. Remove the chicken from the casserole.
In medium-size bowl, combine lemon juice, onions, chiles, 4 tablespoons oil and black pepper. Stir well to mix. Put chicken in marinade; let soak. Prepare rice according to package instructions to allow chicken time to marinate. When rice is complete, set aside. Put 1 tablespoon of oil in a skillet. Heat on low setting. Brown chicken on both sides; remove. Pour water in boiler, add browned chicken and remaining marinade. Cook for about 20 to 25 minutes. Add water, if necessary. Serve over rice. Relatively low-fat dish, depending on oil used, 24 g fat per serving. Serves 6.
Fry out onions gently in oil (should be clear, not brown). Add butter, salt, pepper and sugar. Stir to mix. Portion out onions and stock among 8 casseroles or soup bowls. Float bread round on top of each. Put 1 tablespoon cheese on top of the bread. Cover and cook 15 minutes in a 375° oven. Serve hot.
Mix mustard with the honey. Add more honey, if desired. Place chicken pieces in pan and gently pour honey mustard mixture over chicken, just enough to cover each piece. Bake in oven until chicken is tender. Drain chicken and place on a platter with toothpicks. Use leftover honey mustard mix for dipping.
Stir dry ingredients thoroughly in a small saucepan. Add water and stir until dissolved. Place on high and stir until it comes to a boil. Reduce heat and simmer for 10 minutes. Remove from heat. Add butter and maple flavoring.
Bake cake according to box directions in sheet cake pan. While cake bakes, boil pineapple with sugar until syrupy. When cake is done, poke holes in cake with wooden spoon handle. Make a lot of holes. Pour hot pineapple mix over top and spread to cover cake. Cool completely. When cake is cold, mix pudding mix with 3 cups of milk. Let set enough to spread over entire cake. Mix whipped topping with coconut and cover cake. Refrigerate. Cake is better if made 24 hours before serving.
Fry cut up bacon until crisp. Add onion; drain off fat. Add rice and soy sauce. In small frypan, scramble eggs. Add eggs to rice; cook for 5 minutes, stirring frequently. Add more sauce, if desired.
Heat oven to 325°. Cream the cream cheese and sugar until fluffy. Add eggs, 1 at a time, beating well after each until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy. Mix until well blended. Put cheese mixture into graham cracker crusts. Bake for 50 to 60 minutes or until well-puffed. Turn off heat and let cool in oven.
Cream shortening and sugar; add eggs and vanilla. Add dry ingredients alternately with sour milk. Grind whole oranges, removing seeds, grind nuts and raisins. Mix with oranges. Reserve 3/4 cup of mixture, add rest to cake batter. Pour into greased 13 x 9-inch flat baking pan. Bake in preheated 350° oven 35 to 40 minutes. Blend reserved orange mixture with 1/3 cup powdered sugar.
Brown beef and drain.	Add to other ingredients. Bake for 25 to 30 minutes.
Melt margarine in large baking dish in oven, then add stuffing mix. Reserve 1 cup of stuffing mix (dry). Spread the stuffing and butter mixture evenly over dish bottom. Remove bones and skin from chicken; cut into bite size pieces. Place on stuffing mix. Mix cream of chicken soup with 1 soup can of milk; pour over chicken. Sprinkle remaining cup of stuffing mix. Pour chicken broth over stuffing mix. Bake in a 350° oven for 25 to 30 minutes. Cream of mushroom soup may also be used.
Saute onion, green pepper and celery in margarine. Add soups and cheese. Fold in broccoli and rice. Add salt and pepper to taste. Put into greased casserole. dish. Sprinkle with paprika on top with grated cheese. Bake at 350° for 25 to 30 minutes.
Mix imitation crab and Swiss cheese together. Lay out sole and place crab and cheese mixture on top. Roll fish up, secure with toothpick and place in greased baking dish. Heat in saucepan the butter, lemon juice, bouillon cubes, Worcestershire and mushrooms. Pour liquid over fish. Sprinkle with cracker meal and paprika. Bake in 375° oven for 30 minutes.
Melt butter. In large bowl, dissolve yeast in water; mix dry ingredients together and stir into yeast, adding butter. Knead the dough with your hands until the dough is no longer sticky, working in as much flour as needed. (I set aside 1/2 cup flour from the total amount and use that if needed.) Kneading takes about 5 to 8 minutes. Place in a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours. Punch down; turn onto floured board. Divide and shape into 2 loaves. Place in greased pans and let rise again (to top of pans). Bake at 400° for 35 to 45 minutes. For soft crust, brush top of loaves with butter while still hot.
On cutting board, place each chicken wing and cut off tip at first joint. Sprinkle chicken with Lawry's seasoned salt, garlic salt, Worcestershire sauce and pepper.
Place chicken breasts in a shallow baking pan. Mix together cooking sherry and lemon juice; pour over chicken. Pat with margarine and salt and pepper to taste. Bake at 375° for 1 hour.
Combine vanilla wafers, sugar, oleo, orange juice and nuts and mix well, using your hands. Form mixture in balls (6 dozen) and roll in coconut. Store in refrigerator.
Put sugar and syrup into large kettle. Keep stirring and bring this to a boil. Stir in the peanut butter. Pour over a dishpan full of popped corn, stirring corn as you pour. Can do part of it at a time and warm syrup back up slightly. When cool enough, press into balls with buttered hands.
Fill large container of a propane cooker halfway with water. Add 1/4 cup Old Bay seasoning; bring to boil. Add potatoes and boil 10 minutes. Add sausage and corn and cook 10 minutes more. Add shrimp and cook 3 to 5 minutes or until shrimp turns pink. Remove with a slotted spoon. Place on platter. Stew may be cooked in large pot on stove.
Combine all except cornstarch and bring to a boil. Cook until the raisins are plump. Dissolve cornstarch in a small amount of cool water. Gradually add to boiling mixture. Cook until clear, stirring constantly.
Put yeast into 1/2 cup lukewarm milk and let rise. Cream the butter and sugar together. Add eggs, one at a time. Mix well. Then add yeast, milk, salt and grated rind. Make dough pretty thick and add nuts and raisins. Knead the dough until smooth and not sticky. Let rise. Then put the dough on board and divide for braids. Bake at 425° for 20 minutes, then 375° for another 40 minutes. Frost with confectioners sugar frosting. Sprinkle with almonds and cherries.
Mix all ingredients. Bake in greased tube pan at 300° for 60 to 70 minutes.
Mix together and put in a long baking dish. Mix Rice Krispies and melted margarine and sprinkle on top. Bake 30 to 40 minutes in 350° oven.
Cream butter and sugar. Sift flour, salt and soda together. Add well beaten eggs to first mixture, then add dry ingredients. Mash bananas and mix bananas and nuts with first mixture. Bake in a loaf pan for 30 minutes at 300°.
Brown hamburger. Add salt and pepper. Add chili seasoning and taco sauce. Heat enchilada sauce in pan large enough to dip tortillas in. Dip tortilla, one at a time, in sauce. Spoon 1 to 2 tablespoons hamburger in each tortilla. Add 1 tablespoon each grated cheese and onion. Roll up and place seam side down in a 9 x 13-inch pan. Sprinkle Mozzarella cheese on top.
Preheat oven to 350°. Melt margarine in 9 x 13-inch baking dish. Layer remaining ingredients. Spread Eagle Brand evenly over top. Bake for 30 minutes.
Mix sugar, milk, margarine and cocoa. Bring to a boil on medium heat. Cook for 1 minute. Add vanilla. Fold in oatmeal and add peanut butter. Drop on wax paper.
Sift dry ingredients; mix in shortening. Add egg and milk. Make nice, soft dough. Smooth it into 2 one layer cake pans. Bake in hot oven at 350° for 25 minutes.
Brown meat and drain. Add tomato sauce and taco mix; simmer 5 minutes. Press crescent dough in bottom and sides of ungreased 12-inch pizza pan. Make sure all seams are pressed together. Prick dough all over. Bake at 375° for about 10 minutes or until golden. Spread on meat sauce; top with cheese. Continue baking until cheese melts. Take out and top with last 3 ingredients. Add sour cream and/or other toppings of choice.
Brown onion, bell pepper and celery in the butter. Stir in 2 heaping tablespoons flour and 1 cup milk. Add Cheez Whiz. Pour over cooked potatoes and bake at 350° until bubbly hot.
Melt candy bars and oleo together. Cool, then cream together. Beat well Crisco, eggs and sugar. Add buttermilk (with soda added to it). Add flour and salt. Beat well and add to Milky Way mixture. Bake at 350°.
Dip in milk. Flour, then deep-fry in 2 cups hot oil.
Grease 2-quart casserole. Cook noodles according to package directions and drain. Add milk and butter.	Blend thoroughly cottage cheese, cream cheese, sour cream or yogurt, onion, green pepper and 1/2 teaspoon salt. Brown ground beef in skillet and drain. Stir in tomato sauce, 2 teaspoons salt, Worcestershire and Tabasco sauces. Layer in casserole 1/2 meat sauce, 1/2 noodles, all the cheese mixture, then rest of noodles and top with rest of meat sauce. Cook for 2 hours at 300°. Serves 6 to 8.
Preheat oven to 350°. Boil noodles and set aside. Brown ground beef. Add jar of Ragu and corn; stir and let simmer for 1/2 hour. Grate Mozzarella cheese. Mix eggs into cottage cheese. Rinse noodles and let cool. Arrange noodles by 3s in an 8 x 13-inch pan. Spread even amount of sauce over noodles. Spread cottage cheese mixture over sauce; distribute evenly. Sprinkle Mozzarella cheese on top. Repeat layers 2 more times. Bake in 350° oven for approximately 30 minutes or until cheese is melted.
Grind tomatoes, red peppers, green peppers and onions and drain. Mix in 4-quart pan mustard, sugar, salt, celery seed, water, flour, turmeric and vinegar. Add vegetables. Cook and stir until thick. Fill jars and seal.
Line large jelly roll pan with foil. Then layer with saltines. Melt 1 cup butter and 1/2 cup sugar. Pour over saltines. Bake at 350° for about 15 minutes, then pour chocolate bits over saltine mixture, they will melt. Spread quickly over all to make smooth. Top with chopped nuts. Cut into squares.
Cream the sugar and shortening. Add eggs, bananas and milk. Sift soda, flour and salt. Add to rest of mixture. Add vanilla. Bake at 325° for 1 hour. Check center with toothpick. Makes 2 loaves.
Cream butter and sugar. Add eggs; beat until fluffy. Make a paste of vinegar and cocoa and add to butter mixture. Sift flour, salt and soda together. Add to mixture, then add buttermilk. Mix. Add vanilla and food coloring. Mix well. Pour into 3 (9-inch) round pans and bake at 350° for 30 minutes or until middle springs back. Frost with icing and serve.
Preheat oven to 400°. Spray a large cookie sheet with nonstick cooking spray; set aside. Cut zucchini in half, then lengthwise into 1/2-inch strips. In small bowl, combine egg and milk. On sheet of waxed paper, place crumbs. Dip each zucchini strip in egg mixture, then in crumbs, turning to coat evenly. Place strips on cookie sheet. Bake 15 minutes or until golden brown, turning after 8 minutes. Serve immediately. Makes 4 servings.
Cream well first four ingredients. Add flour. Roll into 1-inch balls or drop by teaspoons on ungreased cookie sheet. Bake at 300° for 15 to 20 minutes. Cool slightly. Fifteen to a pan. Makes 5 1/2 dozen.
Saute garlic in butter and oil until lightly golden; remove and discard garlic. Add anchovies and stir until dissolved. Pour sauce over pasta; toss and serve.
Mix the cake as directed. Pour half of batter into a 9 x 13-inch cake pan which has been greased and floured. Bake at 350° for 20 minutes.
Cream the butter and sugar. Beat in eggs, then milk. Mix flour, baking powder, nuts and salt. Combine with wet ingredients. Makes 2 small or 1 large loaf. Pour batter into greased pans. Let stand 20 minutes. Bake at 425° for 15 minutes, then at 375° until done, about 45 minutes to an hour more. It is best to bake a day or two ahead to let flavor develop. Wrap in Saran/Baggie. Slice thinly. Serve with real butter.
Mix sugar, shortening and eggs. Add flour, salt and baking powder alternately with milk. Add remaining ingredients.
Add sifted flour until dough is as stiff as possible. Roll out in thin sheets. Allow to dry before cutting.
Melt butter on low heat, add brown sugar and condensed milk. Cook on low 5 to 10 minutes until melted and mix very well.
Place oyster crackers in double large paper sacks. Combine oil and all other spices and dressing. Pour over crackers and shake well. Store in an airtight container.
Beat the egg until creamy, then add sugar, flour, rhubarb, salt and vanilla. Put in unbaked pie shell.
Butter or grease a 1-quart baking dish. Break bread into small pieces and pour milk over it. Stir well. Let milk and bread soak for 30 minutes. Add melted butter, cinnamon, eggs, raisins, orange rind and marmalade. Spread mixture in baking dish. Combine coconut (if desired) with a little nutmeg and sprinkle over pudding. Bake at 350° for about 1 1/4 hours.
In a mixing bowl, cream butter and sugar. Add flour, oats, extracts and salt; mix well. Roll out dough to 1/4-inch thickness. Cut with a 3-inch heart-shaped cookie cutter; place on ungreased baking sheets. Bake at 350° for 12 to 15 minutes. While cookies are warm, spread melted chocolate on tops. Cool. Using a pastry tube, decorate with confectioners sugar icing, if desired. Yield: 3 1/2 dozen.
Preheat oven to 375°. Saute the onions in butter until tender. Remove from heat, then stir in the rice, sour cream, cottage cheese, parsley, salt and pepper, mixing well. Grease a 9-inch square pan. Layer in 1/2 the rice mixture, followed by half of the chiles and half of the Cheddar cheese. Repeat with the remaining ingredients to form a second layer. Cover and bake for 30 minutes or until hot and bubbly. Uncover during the last 10 minutes to allow the cheese to brown.
Separate the eggs. Beat yolks until creamy, then add the sugar and vanilla. Beat until light. Beat egg whites until stiff. Beat the cream and fold in with egg whites. Place a layer of graham crackers in a 9 x 9-inch pan. Add cream mixture; top with another layer of graham crackers, then freeze.
Grease a 9 x 12-inch pan and fill with thinly sliced apples; pour 1/2 cup water over apples.
Combine the pears, peaches, pineapple and sugar in a large pan. Bring to a full boil for 20 minutes. Add jello and stir until dissolved. Pour into jars and seal.
Combine all ingredients and stir together in a large bowl. Store in tightly covered container. Yields 1 1/2 quarts.
Break up lettuce and put in bottom of large bowl. Then put all of the cauliflower in small pieces on lettuce. Next, crumble bacon on top of cauliflower, then onion rings. Spread mixed dressing over top. Sprinkle seasoning over dressing. Then the cheese. Cover and refrigerate for 2 to 3 hours. Toss and serve.
In wok or skillet, fry chicken breast fillets in oil or margarine for 3 to 4 minutes on each side using medium-high heat. Add broccoli, snow peas and water chestnuts and cook 2 to 3 minutes. Mix remaining ingredients in a bowl until cornstarch is fully dissolved. Pour over chicken breast fillets and vegetables and bring to a boil. Let sit for 2 to 3 minutes. Serve with rice. Makes 6 to 8 servings.
Dissolve gelatin in 2 cups boiling water. Add raspberries. When thawed, add applesauce. Pour into 10 x 6-inch dish. Chill until set. Combine sour cream and marshmallows. Spread on top. Chill 1 to 2 hours.
Mix oleo, peanut butter, powdered sugar and corn syrup. Mix well and roll into balls. Dip in melted chocolate. Makes about 500 balls.
Peel, boil and mash potatoes with a little milk. Brown ground beef and drain. Add flour to make a gravy. If too dry, add a little oil. Stir in milk. Gravy should be thick. Grease baking dish. Put meat on bottom of pan. Layer potatoes on top of meat. Bake at 350° until bubbly. Top with cheese.
Place first 5 ingredients in a pot; boil until potatoes are very soft. Put in a blender; blend until smooth. Return to pot. Add milk and oleo. Keep warm on low heat until ready to serve.
Heat oven to 400°. Grease baking sheet. In large skillet, brown hamburger. Add onion, salt and pepper. Cook until onion is tender; drain any excess fat. Blend baking mix and milk into a soft dough. Turn onto lightly floured surface and roll into rectangle (9 x 12-inches). Cover with meat mixture. Roll as for jelly roll. Place on prepared baking sheet, seam side down. Slash top several times. Bake 20 to 25 minutes. Serve with gravy, tomato or mushroom sauce. Butter while hot.
Brown ground beef in skillet. Add onion and bell pepper; drain. Mix in taco seasoning mix, tomato paste, tomato sauce, olives and water. Simmer until thick and bubbly. Place 2 tortillas on bottom of a 12 x 7-inch baking dish. Top with half of meat mixture, then half of each cheese. Repeat with tortillas, then beef mixture and so on. Place layer of corn chips and cheese on top and bake for 20 to 30 minutes at 350°.
In a 10 to 12-inch frying pan, over medium-high heat, melt butter. Add apples. Turn often with a spatula until just tender when pierced, about 5 minutes. Stir in sugar and bourbon. Cook until liquid evaporates and apples begin to brown, about 6 minutes. Spoon apples into a well buttered 9 x 13-inch pan. Top with Gingerbread Batter. Bake in a 350° oven until cake starts to pull from pan sides and center springs when lightly pressed, about 40 minutes. Run a knife around pan sides. Invert cake onto a platter. Serve warm or cold with whipped cream. Serves 12.
Sift dry ingredients. Cut in shortening. Add enough water to hold together. Roll thin, 1/4-inch. Cut into small triangles. Chill for several hours. Fry in deep, hot shortening.
Mix together shortening, peanut butter and milk. Add eggs. Mix in well the flour, sugar, baking powder and salt. Bake at 350° for 45 minutes, or until tested done.
Mix well. Store in airtight container in a cool dry place. Use within 10 to 12 weeks.
Sift dry ingredients; cut in shortening. Mix egg, milk and apples together. Add all at once to dry ingredients. Fill 15 or more muffin tins. Bake. While hot, dip in melted butter and roll in sugar and cinnamon mixture. (I put these in the small muffin tins and didn't bake quite as long.)
Combine graham cracker crumbs, corn syrup, butter and 1 tablespoon of water until blended. Press into bottom of a 9-inch pie plate.
Fry bacon until very lightly brown. Pour off grease. Add green pepper and onion, cook until vegetables are tender. Add tomatoes and lots of pepper (to your taste) and simmer 1 to 2 hours or until half the liquid is gone.
In a mixing bowl, cream 1/3 cup margarine with the cocoa and both sugars. Blend in beaten egg, flour, baking powder, salt and vanilla. Stir in zucchini and nuts. Blend thoroughly. Bake in 350° oven in 8 x 8-inch pan for 15 minutes or until top crust is dry and edges pull away from sides of pan. Interior will be moist. Cool and frost if desired.
Cook spinach and chicken bouillon cubes in 1/2 cup water. Drain well. Mix rest of ingredients, except tomatoes, and form into mounds. Place mounds on top of thick slices of tomatoes. Bake at 350° on a cookie sheet for 15 minutes.
Split bread lengthwise. Spread surface with butter or oleo. Sprinkle with garlic powder, onion powder, parsley flakes and cheese. Broil until crisp.
Mix all ingredients together. Store in airtight containers. Mix 4 teaspoons to 1 cup hot water. Add more mix if you like it strong.
Pour ingredients in freezer container and mix well. Finish filling container to the line with whole milk. Freeze as usual.
Mix coconut and chopped nuts and spread on greased 9 x 13-inch pan (spray with Pam). Mix together margarine and cream cheese and set aside.
Heat oven to 350°. Grease dish. Place biscuits on bottom; press. Poke holes all over biscuits. Now, combine all ingredients over biscuits, except the eggs. Pour eggs on top of ham, onion, bell pepper and cheese. Salt and pepper to taste.
Bread crumbs should be soaked in milk. Combine all ingredients. Mix well until blended. Shape into small balls. Cook in moderately hot skillet in 2 tablespoons hot butter until browned. Serve as appetizers with toothpicks.
Stir together flour, soda and cinnamon. Add sugar, oatmeal and milk. Mix until well blended. Add raisins. Drop by tablespoons onto a lightly greased cookie sheet. Bake 15 minutes at 375°. Makes about 4 dozen.
Mix sugar and flour together. Beat egg yolks, add cream; add yolk mixture to flour mixture. Mix well. Add cut rhubarb, pour in unbaked pie shell. Bake at 425° until rhubarb is tender and filling set. Beat egg whites, add brown sugar. Pour over pie and bake until browned.
Soften yeast in water. Combine in mixing bowl the cottage cheese, sugar, onion, butter, dill weed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place until light and doubled in size, 60 minutes. Stir down dough. Put in pan and let rise again. Bake at 350° for 40 to 50 minutes. Brush with soft butter.
Heat oil in pan; add chicken and cook until browned all over. Remove from pan. Add onion, garlic, carrots and celery to pan. Cook, stirring, until onion is soft. Stir in undrained crushed tomatoes, stock powder, sauce and sugar, then chicken and zucchini. Simmer, covered, until chicken is tender. Stir in basil and cheese. Serve casserole with crusty bread. Serves 2 to 3. Recipe can be made a day ahead. Storage: Covered, in refrigerator. Freeze: Suitable. Microwave: Not suitable.
Mix and sift flour, spices and soda; add sugar, molasses and sour milk. Add raisins. Bake in a loaf pan at 350° for 40 minutes.
Mix all ingredients. Add enough flour to make dough stiff enough to drop by teaspoonfuls into hot grease. Beat preceding mixture well. Makes about 14 small puffs.
Bring to a fast boil and boil 2 minutes the water, sugar and glycerin. Let cool to 150° and add remaining ingredients. May be used immediately. No need to age.
Fry onions in bacon; add paprika, pepper, caraway seed, potatoes and salt. Half cover with water. Cook until the potatoes are tender. Mix cream with flour; stir into potatoes and simmer for 5 minutes. Serve as is, or with any leftover diced meat, fish or hard-boiled eggs added.
Combine Romano cheese and bread crumbs. Add zucchini to Italian dressing and then to cheese and bread crumbs. Spray cookie sheet with Pam. Arrange in 1 layer. Cook in oven at 450° for 5 to 7 minutes.
Preheat oven to 350°. Put margarine in 13 x 9-inch pan. Melt in oven. Remove as soon as melted. Stir crumbs into margarine and spread evenly on bottom of pan; press. Pour condensed milk evenly over crumbs. Sprinkle peanut chips as evenly as possible over pan. Sprinkle chocolate chips evenly over peanut butter chips. Sprinkle with chopped peanuts, pressing gently into mixture. Bake 25 minutes or until edges are golden brown. Chill at least an hour before cutting.
Combine and stir. Pour into greased 2-quart casserole dish. Cover and bake at 325° for 1 hour and 10 minutes.
Cook chicken; let cool and break in pieces. Cook noodles and drain well. Heat spaghetti sauce with chicken in a large saucepan until it is warm. Spoon enough sauce to cover bottom of a 9 x 13-inch baking dish. Layer half of the noodles and half of the sauce in dish. Sprinkle with half of the Mozzarella cheese on top. Repeat again and sprinkle with grated Parmesan cheese. Bake at 375° until hot and bubbly.
Cut loaf bread into desired pieces. Brush lightly with butter, then sprinkle with garlic salt, then sprinkle with parsley flakes as much as desired. Set oven on broil until lightly toasted.
Soften gelatin for 5 minutes in water. Beat egg yolks in double boiler, add 1/3 cup sugar and beat until fluffy. Cook over boiling water until fluffy. Add gelatin, stir until dissolved. Stir in rind. Chill until slightly jelled. Beat egg whites until foamy. Gradually add remaining sugar and beat until meringue consistency. Beat gelatin mixture until light. Fold in meringue. Gently pour into cooled shell. Chill.