HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. On wax paper, combine 1/3 cup of the flour, 1/4 tsp. of the salt, and the pepper. Coat chicken with this mixture. In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 minutes on each side or until browned. Add the stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13 X 9 X 3 inch baking dish reserving the stock.
Combine cornmeal, sugar, salt and cinnamon. Scald milk and pour over mixture. Stir well, then add molasses and raisins. Pour into buttered casserole. Stir twice during early baking. Set oven at 375°. Time: 1 1/4 hours. This is an old, old recipe.
Cook potatoes; peel and grate. For best results, let potatoes cool before grating. Heat soup and butter; add cheese, sour cream and onions. Combine with potatoes in casserole and refrigerate overnight. Sprinkle with crumbs mixed with melted butter. Bake 45 minutes uncovered at 350°.
Brown the ground meat. Add the remaining ingredients. Let cook until all water is absorbed. Stir occasionally.
Preheat oven to 350°. In blender, combine pineapple juice, sugar and flour. Add pineapple and cheese. Pour into a buttered 9-inch pie plate. Top with cracker crumbs and pour melted butter over top. Bake at 350° for 25 minutes. Makes 4 to 6 servings.
Grind carrots, pepper, onion and pimento. Add to cooled jello and then add 1 pound cottage cheese and 1 cup salad dressing. Refrigerate.
Grease bottom and side of 15 x 10 x 1 inch pan. Prepare first four ingredients in large bowl, then press into pan. Bake 350 degrees for 10 minutes. Combine eggs, syrup, sugar and vanilla. Stir in pecans. Spread on crust. Bake at 350 degrees for 25 minutes or until set. Makes 48 bars.
Cook the first 3 ingredients to a soft stage. Place a drop of mixture into ice cold water. It should form a soft ball, then add vanilla, marshmallow cream and peanut butter. Pour into pan and cool.
Dissolve Jell-O in boiling water. Add pineapple juice and allow to cool, then add cream. Chill in refrigerator until it reaches the mushy stage. Add other ingredients and mix well. Put in bowl and refrigerate.
Sift together into bowl flour, soda, sugar, baking powder and cinnamon. Make well in center. Add to dry ingredients the vanilla, oil, pineapple, banana, nuts and eggs. Stir; don't beat. Pour into greased floured Bundt pan. Bake at 350° for 60 to 75 minutes. Can frost or serve plain.
Mix milk and next 6 ingredients. Slowly stir into the eggs. Turn into 1 1/2-quart casserole. Set in a pan 1/2 full of hot water. Bake at 325° for about 1 hour, stirring 1 or 2 times during first 30 minutes. Inserted knife, near edge, comes out clean when pudding is done. Serves 6.
Cook rice. Mix milk, sugar, raisins and rice together. Pour into a baking dish. Top with cinnamon. Bake at 325° until golden brown, about 20 minutes. Don't bake too long, it will dry out.
Melt margarine and combine with other ingredients. Stir in bowl without using mixer. Pour into unbaked pie shells and bake at 350° for about 1 hour.
Combine ingredients. With spoon, stir flour mixture into carrot mixture, just until flour is moistened. Spoon batter into muffin tins, which have been sprayed with nonstick cooking spray. Bake 20 to 30 minutes at 350° until toothpick comes out clean.
Slice in half, wash and peel. Place in baking dish with 1 tablespoon butter on each half. Bake at 350° for 30 to 40 minutes until tender. May cover with cheese, bacon, etc.
Beat eggs and add sugar, oil and zucchini. Add dry ingredients together and add to mixture. Mix in vanilla and pecans. Pour into two 8 1/2 x 4 1/2-inch pans and bake at 350° for 1 hour.
Mix all ingredients together. Turn mixture into greased 2-quart casserole. Bake 35 minutes at 350°. Yield: 6 servings. Carbohydrate 18 g, protein 19 g, fat 18 g, calories 310. One serving = 1 bread starch exchange, 2 meat medium fat exchange, 2 fat exchange, 1/4 milk exchange.
Cook slowly until marshmallows melt--stir constantly so it won't stick. Cool completely. Fold into this mixture, 1 carton sm. curd cottage cheese (smaller sized carton), and 1 envelope whipped Dream Whip. Pour into a mold and chill until set (will also work in a pan).
Combine all the ingredients and mix well. To serve: Place 2 tablespoons of mix in a cup, add 1 cup of boiling water and stir well. Store mix in an airtight container.
Mix all ingredients together. Put in a 13 x 9-inch pan. Cook for 1 hour at 350°.
Mix yeast, water and sugar. Let stand for 10 minutes. Sift flour, baking powder, salt and dry milk. Cut in shortening. Add liquid. Mix all ingredients well. Set aside and let rise for about 15 minutes.
Mix cake mix as directed. Divide mix into two 9 x 13-inch pans and bake approximately 15 minutes. Cool for 5 minutes, then invert one layer onto cooling rack. Cool cakes completely.
Chop chocolate. Cut cake lengthwise into 3 layers. Sprinkle with Amaratto on each layer. Cream Ricotta, sugar and vanilla. Add chocolate and spread onto 2 bottom layers.
Combine cornmeal and spices; dip chicken in milk, then coat in cornmeal mixture. Place on rack in shallow baking pan. Drizzle margarine over chicken. Bake at 375° for 35 to 40 minutes or until golden brown. Serves 4.
Heat vinegar and honey in heavy small saucepan until honey is dissolved. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. Cover and refrigerate. Can be prepared 3 days ahead. Makes 1 1/2 cups dressing.
Cut bread loaves into halves lengthwise. Mix all ingredients (except for cheese) together and spread the mixture over the bread to edges. Bake in a 350° oven for 25 minutes or until done. Remove from oven and add cheese strips, using the pattern of your choice. Return to oven for about 5 minutes until cheese has melted to your desire.
Put all ingredients in bowl, except tomato paste. Put 1/2 can of tomato paste in mix and make into a loaf. Place loaf in casserole dish. Cover loaf with the other 1/2 can of tomato paste. Place in a 350° oven and cook for 1 hour.
Saute onion and garlic in 2 tablespoons of butter and the olive oil in 2-quart saucepan until tender but not brown. Add water and instant bouillon, basil, salt and pepper. Bring to a boil! Reduce heat. Simmer for 12 to 15 minutes or until reduced by 2/3rds. Add shrimp; simmer covered for 5 minutes or until done. Add pasta and 1/4 cup melted butter. Add cheese and toss to mix well.
Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream. Mix well. Whip until thickened. Using back of spoon, shape into 10 (3 1/2-inch) shells. Place on wax paper-lined cookie sheet. Freeze 2 hours. When ready to serve, fill with cherry pie filling. Sprinkle with nuts.
Add all spices together in a large covered bowl. Coat potato cubes in vegetable oil and add to spices. Cover and shake until potatoes are well coated. Spread onto cookie sheet sprayed with Pam. Bake in preheated 350° oven until brown. Turn once during baking.
Cream sugar and eggs. Add biscuit mix. Stir in pecans and coconut. Mix well. Pour into a greased and floured 9 x 13-inch cake pan. Bake 40 to 45 minutes at 325°. Cool and cut into bars.
Go to the store and buy your favorite boxed mix and follow directions. Come out of the kitchen and say "they're finally done."
Set aside 1 cup chips and 1/2 cup cheese. Combine everything else in 1 1/2-quart casserole and bake at 375° for 20 minutes or until thoroughly heated. Sprinkle top with remaining chips and some more cheese. Bake 5 more minutes. Serve with sour cream.
Chop fine first 4 ingredients. Pour salt over; cover with ice and let stand overnight. Drain and rinse with cold water. Mix remaining 6 ingredients. Pour over vegetables. Heat to boiling; lower temperature and simmer for 3 minutes. Pack in hot jars. Process for 5 minutes, if desired. Will keep without processing.
With a low skillet, brown meat. Pour off excess grease. Dice cheese and add to sausage, plus seasoning to taste. Spread on rye bread. Put these on cookie sheet and brown at 350° for 10 to 15 minutes.
Place rice in bottom of a medium size pan. Lay chicken breasts on top. Mix cream of mushroom soup with water and pour over chicken. Sprinkle package of dried onion soup on top. Cover tightly with foil. Bake 2 hours in a 350° oven. Serves 4.
Cook bacon in a 12-inch Dutch oven until brown. Add chopped onion. Saute until clear. Add sliced potatoes and water. Salt and pepper to taste. Cook, stirring occasionally until tender; put 12 coals on top and on bottom.
Line 8 or 9-inch pie plate with pastry. Stew fruit (dried apples are best) in small amount of water. When tender, mash and add sugar. Cool. Pour into pastry and spread evenly. Make custard of eggs, beaten with sugar. Slowly add milk, mixing well. Add melted butter and extract. Pour over fruit. Bake in a 425° oven for 12 minutes. Reduce heat to 350°. Bake until custard is set. Let cool before cutting. Delicious!
Spread popped corn on large (at least 17 x 12 x 2-inch) buttered pan. Sprinkle peanuts over top. Slowly melt sugar in heavy frying pan, stirring constantly. When sugar is golden brown, stir in margarine, vanilla and soda. Pour in a fine stream over popcorn and peanuts. Cool; break into bite size pieces.
Preheat oven to 350°. Combine margarine and shortening. Beat well. Add sugar and beat until fluffy. Add egg yolks one at a time. Sift flour and soda together; add alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut and pecans. Fold in carefully, the beaten egg whites. Bake for 30 minutes or until a toothpick comes out clean.
In large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water; let stand until foamy, 5 to 10 minutes. Add 1 cup water, milk and 2 cups flour. Stir vigorously until batter is smooth. Cover and let rise until light and spongy, about 30 minutes. Stir in shortening, 1/4 cup sugar and salt. Add remaining flour gradually until stiff dough is formed. On floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise until doubled, 60 to 90 minutes. Shape into 2 inch balls by tucking ends under and flattening slightly. Place 3 inches apart on greased baking sheet. Cover and let rise until almost doubled. Bake in 350° oven for 20 to 25 minutes or until golden.
Drain squash. Combine all ingredients. Put on topping. Bake 30 minutes at 350°. Yields 8 to 10 servings.
Mix all ingredients together. Bake in greased and floured 13 x 9-inch cake pan for 35 to 40 minutes in 350° oven.
Wash roast and place in Dutch oven with soup, onion mix and water. Bake covered at 375° for 2 1/2 to 3 hours. Then add peeled potatoes and carrots. Bake for additional 1 1/2 hours or until all is tender. (May also slice onions and add when adding other vegetables.)
Dissolve jello and sugar in boiling water and stir until dissolved. Put in refrigerator to cool until partly congealed. Add the lemon juice and whip. Fold evaporated milk into jello mixture. Butter a 9 x 13 inch cake pan. Line with graham cracker crumbs and pour filling over it. Sprinkle graham cracker crumbs over top of filling.
Combine onion and bell pepper with soups. Add chicken and enchilada sauce. Stir well, adding a handful of the grated cheese to the mixture.
Cream shortening well with white and brown sugars. Add eggs, blending well. Stir in apples. Sift together flour, baking powder and all dry ingredients. Add to apple mixture and blend well. Add soda to warm water and blend into batter. Add vanilla and nuts. Spread batter into loaf pan or 4 small pans. Bake at 350° until toothpick comes out clean.
Combine all ingredients in large kettle and simmer 10 minutes. Serve hot or chill and serve cold. This is wonderful for diabetics.
Combine all ingredients, except 3 tablespoons catsup. Pack in a greased 7 1/2 x 3 1/2 x 2 1/2-inch loaf pan. Spread remaining catsup on top. Bake at 375° for 1 1/4 hours. Gravy may be made from pan juices, if desired. Ground lamb or veal may be used in place of beef.
If chicken not boneless, remove skin. Place in baking dish and sprinkle generously with garlic and paprika. In a bowl, mix soup with whipping cream until smooth. Pour over the chicken. Bake, uncovered, at 350° for about 45 to 60 minutes (should be lightly brown and bubbly). Best served with white rice, using soup as gravy. For more people, add extra chicken, and double the soup and cream.
Sprinkle coconut and nuts in bottom of pan. Mix cake mix according to directions on box. In double boiler, put cream cheese and margarine; melt. Then add 1 box powdered sugar. Pour cake mix over coconut and nuts. Then pour cream cheese, margarine and powdered sugar on top. Bake according to directions on cake mix box. Very good and easy.
Cut shortening into flour until fine. Beat egg and add vinegar, while stirring briskly. Add about 2/3 cup ice water. Mix the ingredients together until a soft dough (may need more water). Let chill until the next day or several hours. Roll out into assorted pie pans. May freeze some until needed.
Saute onion in margarine and mix with all ingredients.	Pour into 9x13 baking dish. Bake for 1 hour at 350°.
Combine all ingredients. Pour into crock-pot that has been lightly greased. Cut thin slices of cheese and place on top. Sprinkle with paprika, if desired. Bake for 3 to 4 hours on low.
Combine all ingredients. Heat for 25 minutes in saucepan or in a 300° oven.
Mix together cornstarch and sugar. Cover with (grated) rind and juice of lemons. Add (beaten) yolks of eggs, then add boiling water. Cook until thick. Pour into baked pie shell. Beat egg whites until stiff, but not dry. Gradually beat 6 tablespoons sugar into them. Spread over lemon mixture, taking care to seal in filling completely. Bake in slow oven at 325° for 15 to 20 minutes or until top is light brown.
In large skillet, cook sausage until almost done. Add celery, onion and pepper. Cook until tender and drain. In large saucepan, bring water to boil; add dry soup mix. Reduce heat and simmer, uncovered, 5 minutes until noodles are tender. Stir in canned soup, rice and sausage mixture. Mix well. Transfer to greased 13 x 9 x 2 baking dish or pan. Cover with foil and bake 40 minutes. Then uncover and bake 15 minutes. If desired, sprinkle bread crumbs on top during last 15 minutes (we omit). Let stand 10 minutes before serving.
In a large skillet, melt oleo. Add onion, green pepper, corn (if using fresh, cut off the cob) and zucchini. Cook 8 to 10 minutes. If using canned corn, add now with basil and pepper. Heat thoroughly. Add cheese; heat again. Serve garnished with sliced tomato.
Place sugar and corn syrup in saucepan. Stir to combine. Cook over medium heat, stirring frequently until it boils. Remove from heat at very first sign of boiling. Add peanut butter and mix well. Add cereal and stir until coated. Press mixture evenly into buttered 9 x 13-inch pan. Cool. Melt chocolate and butterscotch chips together in double boiler or put in microwave for 2 to 2 1/2 minutes, stirring every 30 seconds. Spread over bars. Can substitute Rice Krispies for cereal.
Mix and make into rolls the size of a finger. Bake 20 minutes in a medium oven. Cool and roll in powdered sugar.
Cream shortening and sugar together until fluffy. Add the vanilla. Add the eggs one at a time and beat about 1 minute each. Mix the cocoa and food color into a paste and add this paste to the creamed mixture. Add the flour, salt and buttermilk alternately to the creamed mixture, beating well after each addition. Mix the vinegar and soda together (they will fizz) and add to the batter. Bake in two 9-inch greased and floured cake pans at 350° for 25 to 30 minutes.
Dump all dry ingredients into large dishpan (enamel kind). Mix bacon drippings, Worcestershire sauce, melted oleo, garlic salt, seasoned salt, hot sauce and Tabasco sauce in small mixing bowl; pour over dry ingredients and mix thoroughly. Bake in same large dishpan at 225°. Stir about every 15 minutes.
Combine apples, sugar and cinnamon; let stand. Cream butter and sugar until smooth; add eggs. Alternate flour (combined with baking powder) and orange juice; add vanilla. Batter should be on the thick side. In humid weather, you may not need all of the juice. Add nuts.
Mix the first 4 ingredients. Refrigerate. Before serving, add cheese and Fritos.
Mix dry ingredients. Add eggs, oil, apple pie filling and vanilla. Mix thoroughly. Do not remove from pan until completely cooled. Sprinkle with confectioners sugar. Use a 10-inch tube pan, greased. Bake 1 hour at 350°.
Use same method of One Knuckle Rice. In pan, saute thin spaghetti in one tablespoon margarine. Add rice, water and bouillon cubes. Bring to boil. Cover and turn down to low. Cook 20 minutes. Fluff rice mixture and add margarine. This is better than the real thing and best of all is lower in fat and salt content.
Scald together the margarine and milk. Add to the remaining ingredients. Have your baking pan greased and floured and the oven preheated. Takes 5 minutes to mix! Bake at 325° for 1 hour. Needs no icing.
Mix together hamburger, milk, crumbs and garlic salt. Put into 9-inch pie plate. Combine pizza sauce, 1 cup of shredded cheese, mushrooms, oregano and Parmesan cheese. Spread on top of meat mixture. Bake 25 minutes in a 375° oven. Remove from oven and sprinkle remaining 1/2 cup of shredded cheese over top. Return to oven for about 5 minutes or until cheese on top is melted. Serves 4 to 6.
Mix milk, sugar and butter. Cook 20 minutes. Stir every 5 minutes. Remove. Add marshmallows and chocolate chips. Stir until melted. If desired, add nuts or peanut butter or coconut (or add all).
Preheat oven to 450°. Mix all ingredients together. Pour into a baking pan or dish. Bake 20 to 25 minutes.
Mix onions and cabbage in bowl. Brown almonds and sesame seeds in 2 Tbsp. butter.	Add remaining ingredients to almonds and sesame seeds and heat. Break Top Ramen noodles over cabbage in bowl. Pour hot mixture over cabbage and toss.
Combine melted butter, salt and garlic salt. Dip chicken pieces in. Mix together bread crumbs and Parmesan cheese. Roll chicken dipped in butter mixture in crumb mixture. Lay on cookie sheet and bake in a 400° oven for 30 minutes.
Saute onion and garlic in margarine. Add flour, milk, cheese, chilies and Tabasco to taste. Serve with corn chips.
Mix the masa, oil, salt and water in a bowl. Knead briefly until very smooth. Shape into a ball and reserve.
Combine first 5 ingredients; spoon into a lightly greased, shallow 2-quart casserole. Cover with heavy-duty plastic wrap. Fold back a small edge of wrap to allow steam to escape. Microwave at High 8 to 9 minutes, stirring once. Add frankfurters. Microwave at High 8 to 9 minutes, stirring once. Yield: 6 servings.
Remove any fat and cut across the grain into thin slices. Cut the broccoli spears and section into individual pieces. Heat the wok until hot and add the oil. Wait until the oil is hot and add the beef and stir until beef changes color. Add the vegetables and stir for 2 minutes. Remove the contents to drain the excess oil. Heat the wok and add first mixture. Add the drained beef and vegetables and stir lightly. Once the contents begin to boil the sauce will thicken. This is due to the cornstarch in the beef. Toss lightly and remove to serve.
Combine cabbage, green pepper and carrot in a large container. Heat vinegar, sugar and spices. Cool slightly. Pour over the veggies. Mix together; cool. Put in freezer containers; freeze. May chop or shred vegetables.
Chop first 4 ingredients real fine. Mix bacon bits, mayonnaise and sugar. Add to chopped ingredients. Sprinkle with cheese. Refrigerate. Serve chilled.
Cream together first 3 ingredients. Add other ingredients. Pour into greased pan and bake at 350° for 25 minutes.
Preheat oven to 350°. In a large bowl, beat egg with egg whites. Add margarine, sugar and applesauce and beat well. Stir in carrots and pineapple.
Grind vegetables; sprinkle with 1/2 cup salt. Let stand at least 4 hours. Rinse and drain; then add the remaining ingredients to the ground vegetable mixture. Simmer about 10 minutes. Put in jars and seal.
Beat egg yolks and add sugar slowly. Add a little milk at a time to make creamy. Put evaporated milk, vanilla and milk in saucepan. Let get real warm but not boiling. Add egg mixture slowly and mix well. Dissolve cornstarch in 1/2 cup warm water, mixing well. Add cornstarch to milk, stirring constantly. After mixing well, slowly turn up heat and let come to a boil stirring constantly. Cook until as thick as desired.
In a large skillet, brown chicken in butter or margarine. Drain chicken on paper towels. Place in baking dish. Mix together salad dressing, soup mix and cranberry sauce. Pour over chicken. Bake in oven at 350° for 1 hour or until chicken is tender.
Cook frozen broccoli as directed. Mix all ingredients and put into greased casserole dish. Top with Pepperidge Farm dressing mix. Bake for one hour at 350°.
Cook and drain sausage. Separate rolls into triangles and arrange to fit pizza pan. Layer sausage, potatoes and cheese. Beat rest of ingredients and pour over crust. Bake 25 to 30 minutes at 375°.
Just before serving, in 2 quart pitcher, combine lemonade and beer, stirring until blended. Serve over ice and garnish with lemon slice.
Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Add pineapple. Add flour that has been sifted with baking powder. Add small amounts at a time alternately with milk. Pour into 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours or until top springs back when touched lightly. Let stand for 10 minutes in pan.
When you read this, you will know why you only serve this once a year. It should be mixed in nothing less than the kitchen sink!
Combine soy sauce, lime juice, chili oil, garlic and ginger. Reserve 1/3 cup mixture for dipping sauce. Set aside. Cut tenderloin lengthwise into halves and crosswise in 4-inch slices. Cut slices in 1/2-inch strips. Add to soy sauce; toss and coat. Cover and refrigerate 30 minutes longer. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill. Remove pork from marinade. Place pork strips, bell peppers and onion on 8 to 10-inch skewers. Cook 6 to 8 minutes, turning one at a time. (One vegetable, 1 1/2 starch, 2 meat, 248 calories from fat 16%, 4 fat grams, 229 protein and 30 g carbohydrates.)
Debone chicken. Unroll crescent rolls. Place a few strips of chicken at widest part of crescent roll. Place some cheese on top of chicken. Then roll crescent roll together and fold end up. Place in casserole dish. Repeat until all rolls are formed. In bowl, pour cream of chicken soup and one can water. Mix well. Pour in casserole dish with chicken rolls until soup is halfway up the sides of chicken rolls. Bake at 350° until tops are golden brown. Soup will make gravy to serve over rice or potatoes.
Sift Jiffy mix and corn meal together. Combine dry ingredients and mix well with water. Pour mixture into greased pan. Bake at 300° until golden brown.
Mix together and bake at 400° for 45 to 60 minutes or until tender.
Position rack in center of oven and preheat oven to 350°. Cover 2 baking sheets with parchment paper or aluminum foil. In medium bowl, sift together flour, baking soda and salt. In large bowl, beat butter for 30 to 45 seconds with electric mixer; set on low. Butter should be creamy. Gradually add sugars to batter and beat at medium speed for 1 to 2 minutes or until mixture is light and fluffy. Add eggs, 1 at a time, beating well between each addition. Add vanilla. Using wooden spoon, stir in flour mixture. Add chocolate chunks and nuts; stir until well combined.
Cut a "V" shape top out of entire loaf; save. Remove all bread from interior, leaving crust shell intact. Tear into large chunks. Brown bread and garlic in butter. Drizzle with a little olive oil while browning. In a large bowl, mix bread mixtures, cheeses, sour cream and pepper, mixing well. Spoon mixture back into crust shell. Top with shredded Cheddar cheese. Replace top of bread. Bake at 350° until cheese is melted and hot throughout (about 25 minutes).
Preheat oven to 375°. Mix 5 cans in casserole dish. Top with potato chips. Bake for 35 minutes. Serves 6.