HumbleIntelligence/food-ner-1-Million huggingface dataset:
After turkey breast has been washed and cleaned, place in roast pan. Baste with margarine. Sprinkle with dry ingredients. Paprika is the last to be sprinkled on for browning. Bake in a covered roast pan at 350° for 30 minutes to the pound.
Combine rice, milk and margarine and boil for 1 hour in a double boiler, stirring occasionally. Mix together the eggs, sugar, salt and vanilla and stir into the hot mixture. Pour into an oven-safe dish and bake at 350° for 40 minutes with the pan set in hot water. Stir once after 15 minutes and sprinkle with cinnamon. Raisins can be added.
Mix sugar and oleo; gradually add sifted flour. Stir in pecans, vanilla and nutmeg. Shape into size of pecan in palm of hand. Bake on ungreased baking sheet at 325° for 20 minutes or until done, not brown. When cool, roll in powdered sugar. I cook these slower than 325°. Use lots of powdered sugar to roll them in.
Sift first 4 ingredients together 3 times; set aside. Beat egg yolks until very thick and fluffy. Gradually beat in the sugar. Add the next 3 ingredients, then fold in flour. Mix gradually. Pour into 10-inch tube pan, ungreased. Bake at 350° for 1 hour. Invert pan to cool.
Heat oven to 450°. Grease 12 muffin cups or use paper liners. In one mixing bowl, cream together until light and fluffy softened margarine, sugar and salt. In the other bowl, beat eggs and blend in plain yogurt, baking soda and flour. Add this to the sugar and margarine mixture and stir only to blend. The batter will be slightly lumpy. Add the raisins during the last few strokes. Fill each muffin cup two-thirds full. Bake at 425° for about 15 minutes.
In large bowl, mix sugar, margarine, oil, egg, vanilla, Rice Krispies, oats, raisins (if desired), nuts and/or coconut, if desired. Sift together remaining ingredients; add sugar to mixture and mix well. Drop by teaspoonful onto greased cookie sheet. Bake 10 to 12 minutes at 350°. Let cool on sheet before removing.
Grease two 8 to 9-inch round cake pans. In large bowl, combine flour mixture with yeast from foil packet, wheat germ and sugar; mix well. Stir in hot water, sweet potatoes, margarine and 1 egg until dough pulls away from sides of bowl. Put dough on lightly floured surface, grease and flour hands; shape dough into ball. Knead for 5 minutes until smooth; sprinkle with flour if dough becomes sticky. Cover dough with large bowl; let rest 5 minutes. Divide dough into 16 equal parts; shape into balls. Pull edges under so top will be smooth. Place 8 balls on each greased pan smooth side up. Cover with towel and place in warm place to let rise until dough is light and double in size, about 30 minutes. Preheat oven to 375°; uncover dough. In small bowl, beat eggs and water; brush over rolls, then sprinkle with wheat germ. Bake for 20 to 25 minutes until golden brown.
Do not use instant rice. Mix all ingredients together. Pour into casserole dish (sprayed with Pam). Bake at 350° until set.
Layer all ingredients in large casserole dish and bake at 350° until bubbly.
Place peaches in the pie shell. Beat together remaining ingredients and spread over peaches. Bake on a cookie sheet at 325° for 1 hour.
Preheat oven to 300°. Combine flour, soda, salt and cocoa powder. Add sugars and butter; beat well.	Add eggs and vanilla; beat at medium speed until light and fluffy. Add chocolate chips; blend at low speed just until combined. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets 1 1/2 inches apart. Bake for 21 to 23 minutes.	Yields 4 dozen.
Dissolve Jell-O in hot water. Pour into mixing bowl. Beat in ice cream, one spoonful at a time. Beat in cream cheese. Stir in pineapple. Pour into mold and refrigerate 15 minutes. Sprinkle with nuts, cherries or berries. Refrigerate for several hours.
Cook and cut up chicken. Mix both soups, salt and pepper plus 1 cup of broth. To this, add chicken. Mix well and pour in a 9 x 13-inch casserole dish. Take remaining cup of broth and margarine; add stuffing mix. Mix well. Put over top of chicken mixture. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Coat baking sheet with Pam. Season chicken with salt and pepper. Place egg whites in shallow dish. Using fork, beat until mixed. Pour bread crumbs onto wax paper. Dip each chicken piece in egg whites, then roll in bread crumbs. Place chicken pieces 1-inch apart on prepared baking sheet. Then spray pieces with Pam. Bake 10 to 15 minutes or until tender and browned.
Heat butter in a saucepan. When it begins to melt, add marshmallows. Stir until marshmallows melt. Add food coloring. Stir to blend; add cornflakes. Stir until coated. Drop by spoonfuls on waxed paper.
Mix the mayo, soup, eggs and cheese together in blender; salt to taste. Fold in broccoli; pour into a 2-quart casserole dish. Place casserole dish in a shallow pan of water in oven and bake at 350° for 1 1/2 hours. May be mixed a day in advance and kept in refrigerator. Makes 6 to 8 servings.
Mix sugar and Karo syrup in large 3-quart pot. Bring to boil over medium heat. When a rolling boil is achieved, remove from burner and stir in peanut butter and Corn Flakes. Mix well and drop by teaspoon on wax paper.
Beat cream cheese and powdered sugar together. Beat pudding and milk until thickens; add Cool Whip and vanilla pudding. Fold the two mixtures together. Crush the Oreo cookies in a blender. Line a flower pot (coffee can) with aluminum foil. Starting with the Oreo cookie crumbs, layer crumbs, pudding and crumbs until the container is full, ending with Oreo crumbs. Wrap Saran or plastic around stem of artificial flowers and insert in the pot. Serves 20 people.
Place chicken in baking dish; spread Veg-All over chicken. Combine soups and stock, spread over Veg-All. Combine margarine, flour and milk. Pour over soup. Bake at 425° for 20 to 30 minutes or until crust is golden. Let set 10 to 15 minutes.
Cream together the butter or margarine with sugar until light and fluffy. Beat in the egg and a few drops of vanilla. Add the flour and mix to a stiff dough. Make small balls and place on greased cookie sheet. Bake at 375° for about 15 minutes. While still warm, roll in confectioners sugar.
Melt margarine. Chop cabbage and add to margarine along with salt and sugar. Cook over medium heat until cabbage is done (don't overcook). Take off heat; add vinegar first, then the cream. Sprinkle with black pepper and serve. It's delicious.
Dissolve tea in a large pitcher. Stir in sugar until dissolved, then add pineapple juice, apricot nectar and orange and lemon juices. Pour over ice in tall glasses.
Mix altogether with a spoon. Take fork and pierce the bottom of both pie crusts. Preheat oven to 225 degrees. Place crusts in oven. Don't let them brown at all. Just until air is out. Then pour mixture in pie crusts. Cover the edges of pie crust with tin foil. Cook for 30 minutes, or until done. Don't over cook. You can also add 1/2 c. pecans or 1/2 c. coconut.
Mix ingredients together. Stuffing should be moist but not wet. If it is too wet, add more crackers. If it is too dry add another egg or more ketchup according to taste.
Slices of zucchini and onion are quickly sauteed, then combined with tomato wedges, Swiss cheese, and sourdough bread crumbs in this Italian style side dish.
Mix all together real well. Grease 8 x 11-inch pan. Press firmly into pan. Pour another 8 ounce can tomato sauce over the top. Bake at 350° for 1 1/2 hours.
Combine all ingredients except chicken. Place over low heat and cook until jelly has melted and sauce has blended smoothly. Arrange chicken in a baking pan, skin side up. Pour sauce over chicken evenly. Cover pan with foil and bake at 400° for 30 minutes. Uncover pan and bake for 30 minutes longer. Baste with pan juices twice during the last 30 minutes of baking. Serve hot with pan sauce spooned over each serving.
1. Cook broccoli for 5 minutes. Drain well. 2. Combine ingredients and add broccoli. Pour into well greased 9 x 13-inch baking dish and top with cracker crumbs. 3. Dot with butter. Bake at 350° for 30 minutes.
Cream first four ingredients together. Add remaining ingredients. Pour into two greased and floured loaf pans. Bake at 350° until done (1 hour to 1 hour and 10 minutes).
Preheat oven to 350°. In a medium bowl, cut the powdered sugar into the peanut butter until the mixture is well combined. Crumble half of the mixture into the bottom of the pastry shell.
Mix all the ingredients together in pan. Cook until thick. Pour into a baked pie shell. Top with Cool Whip or your favorite meringue.
Mix all ingredients together. Pour into pan. Bake at 350° for 30 minutes.
Place pitted prunes in saucepan; add water about 1 inch above the prunes. Bring to boil; simmer 5 minutes. Drain prunes, reserving 3/4 cup liquid. Dice prunes. Combine flour, sugar, baking powder and salt; mix well. Combine reserved liquid, eggs, oil and orange peel; add to dry ingredients. Mix well. Stir in prunes and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 70 minutes or until tests done. Let stand 10 minutes. Remove from pan to cool. Makes 1 loaf.
Scrub potatoes and bake at 350° for 1 1/2 hours or until tender (fork done). Cut potatoes in half lengthwise and scoop insides into large bowl. Be careful not to destroy shells. Mix sour cream and Ranch dressing; add to potatoes with margarine. Mix with a fork until only small lumps are left. Spoon mixture back into potato shells. Place in foil-lined 13 x 9-inch pan. Bake 15 minutes in 350° oven. Top with grated cheese and bake 5 more minutes. Top with bacon bits (if desired).
Mix flour, butter and walnuts. Press in bottom of lightly greased 9 x 13-inch pan. Bake 20 minutes at 400°. Mix cream cheese, powdered sugar and Cool Whip. Spread on top of cooled crust.
In a 4 quart heavy bottom pot, melt butter on medium heat. Add onions and cook till translucent. Add carrots and cook for 2 minutes, add garlic and cook 1 minute. Add potatoes and cook 2 minutes; add curry and almonds cook till smoky. Add broth and cook till carrots and potatoes are tender. Add heavy cream or coconut milk bring back to boil. Just before serving add spinach, cilantro and season to taste.
Cut baking potatoes lengthwise into thin wedges, having washed them good. Leave skins on. Put Parmesan cheese and paprika into a plastic bag. Shake to mix, then add the potato strips. Shake to coat potatoes with mixture. Remove from bag and place on cookie sheet and bake in 425° oven for 30 minutes or until crisp. Optional: Spray cookie sheet with Pam before putting potatoes on it. Serve with ketchup or salsa. (Make your own vegetable oil spray using a flavorful oil and a spray bottle.)
Grind the first 4 ingredients together. Mix all ingredients in a big bowl; shape into balls. Roll in coconut or dip in chocolate (melted chips plus 2 tablespoons of water). Set on waxed paper.
Preheat oven to 350°. Mash cherries and leave in juice. Combine all ingredients and stir until blended. Pour into a small square baking pan (spray with Pam). Bake at 350° for 25 to 35 minutes or until cake tests done. Drizzle sugar-free maple syrup over top. Cut into 1-inch squares. Makes 64 squares.
Spread croutons in a lightly greased 13 x 9 x 2-inch baking dish; set aside.
Mix the condensed milk with the regular milk and the yolks. You take it before it starts to boiling.
Mix all ingredients in the order listed. Bake in well-greased 13 x 9-inch pan at 350° for 45 minutes. Cut in squares. Makes about 4 dozen small squares.
In large skillet, over medium heat, cook and stir steak, mushrooms, onions in oleo until steak is browned and vegetables are tender. Reduce heat, add flour. Cook and stir 1 minute. Add water and boullion. Cook and stir until thick and bubbly. Stir in sour cream. Heat through. DO NOT BOIL. Serve with hot noodles.
Chill mixing bowl, beaters and cream. Melt marshmallows in milk over low heat. Blend in dry lime Jell-O. Place in fridge.
Place ground beef, onions, green pepper and garlic in a 3-quart casserole. Microwave on High (100%) for 4 to 5 minutes until beef is no longer pink and vegetables are tender. Stir halfway through cooking time. Drain off excess fat. Stir in remaining ingredients. Microwave on High (100%) for 25 to 30 minutes or until heated through. Stir after cooking. Yields 4 to 6 servings.
Sift together cake mix and pudding mix. Make well in center and add all other ingredients except chips. Beat well; stir in chips with spatula. Pour batter into tube pan and bake 55 minutes at 325°. Cool on wire rack 5 minutes.
Mix all ingredients; put in baking dish. Bake in the microwave 12 minutes on High or until done, turning dish occasionally. Can also be cooked in conventional oven for 45 minutes at 350°.
Cream butter and sugars together. Beat vanilla and eggs by hand for 2 to 3 minutes. Add to creamed mixture, then add flour, baking soda and salt. Mix well. Stir in chocolate chips or nuts and coconut. Drop onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool on wire racks. Enjoy!
Put in bowl the cottage cheese. Sprinkle in dry Jell-O. Stir. Add drained crushed pineapple; stir. Add Cool Whip; chill.
Cut butter with egg and egg yolks into small pieces. Add sugar, salt, whiskey and vanilla. Slowly add flour. Chill dough for 1 hour or more. Roll dough out on lightly floured surface to paper thinness. Cut into 2-inch x 3-inch long strips. Make slit in center and pull one end of the dough through to form a loose knot. Fry in deep oil until light golden color. Drain and sprinkle with powdered sugar.
Butter casserole dish. Layer peas, asparagus, mushrooms, sauce and crackers, using 1/2 of each. Then repeat procedure with the remaining portions. Cover and cook 20 minutes at 350°. Then uncover and cook 10 more minutes (should be bubbling).
Cook pudding mix as directed on package, substituting the 1 1/2 cups pineapple liquid for milk. Cool. When mixture is cool, fold in fruit and put in glass serving bowl. Cover and refrigerate overnight. Apples are optional and, if used, add shortly before serving. Serves 12 or more. Nice for covered dish dinners.
Brown roast on all sides in hot oil in a large Dutch oven; drain off drippings. Place sliced onion on top of roast. Combine consomme and next 5 ingredients; mix well and pour over roast. Cover, reduce heat and simmer 2 1/2 hours. Add vegetables. Cover and simmer 25 minutes or until vegetables are tender, adding extra water if needed. Remove bay leaf and discard. Yields 4 to 6 servings.
Add sugar, salt and shortening to scalded milk; let cool. Dissolve yeast in water. Add eggs to yeast and shortening mixtures and add flour just enough to make a soft dough. Let dough rise until double in bulk. Punch down and let rise again. Shape into rolls. Let rise until double in size. Bake at 350° 25 to 30 minutes.
Stir together the chocolate drink mix, powdered sugar, vanilla and whipping cream. Chill 1 hour. Whip until stiff. Spread between layers on cake and on top.
Brown ground beef and onion together. Add all other ingredients and bake at 350° for 30 minutes. Makes 4 to 6 servings.
Boil two black ducks in large pot of water with 2 large cut onions until tender. (When leg pulls away from body, it is done.) Take out of pot and cool completely on wire rack. Butter the breast and place 2 slices of bacon across each duck. Bake in 350° oven until brown. Take onions out of broth and cook dumpling in them (rolled).
Scrub yams. Drop into boiling water. Cover and cook until tender. Drain, cool and peel. (May also be peeled, sliced or diced and cooked in boiling water and drained.) Combine brown sugar, cornstarch, salt and pepper. Stir in apple juice and lemon juice. Heat until mixture is bubbly and slightly thickened. Add butter and lemon rind. Mash or process yams with juice mixture. Place in a 1-quart casserole dish. Dab with a little extra butter. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes or until heated.
Line large Pyrex baking dish bottom with one package of rolls. Mix cream cheese, egg yolks, vanilla and sugar with electric mixer. Spread over dough. Cover with remaining package of dough. Beat egg whites with fork. Spread over dough. Sprinkle top with 1/4 cup sugar and cinnamon. Nuts may be added. Bake in 325° oven 30 minutes or until golden brown.
Melt margarine and mix with cake mix. Add chopped pecans and mix until crumbly. Spread cherry pie filling in bottom of a 9 x 13 x 2-inch baking dish. Crumble cake mixture over top. Bake in a 350° oven for 30 to 35 minutes until browned. Serve with whipped topping or ice cream.
For best results, smash hash browns on cabinet several times before opening. In a very large bowl, mix all ingredients together, except butter. Melt butter completely; mix thoroughly into other ingredients. Spread evenly into a 9 x 12-inch pan. Cook at 375° until top is brown, about 1 1/2 hours.
Preheat oven to 450°. Combine flour, baking powder, soda and salt.	Cut in shortening with pastry blender until mixture is consistency of coarse crumbs. Add buttermilk; stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board. Knead gently, just until smooth. Roll out	to 1/2-inch thickness. Cut with floured 2-inch cutter; place on baking sheet. Bake 10 to 12 minutes or until golden brown. Makes 12 to 14 biscuits.
Mix all ingredients into dough that is soft and pliable. Run through #1 disc of cookie press into long strips on ungreased cookie sheets. Bake at 325° for 20 to 25 minutes. Cut into 2-inch pieces while still warm, but let cool in pan. Sprinkle lightly with paprika. Store in airtight plastic bag or cookie tin. Makes 6 dozen. Don't let them get brown or they'll be too done!
Mush avocado and lemon juice up well. Place bean dip on bottom of bowl, then sour cream and taco mix.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk. Mix for 2 minutes. Add eggs and vanilla; beat 2 minutes more. Bake in two 9-inch greased and floured cake pans for 25 to 30 minutes. Remove from pan and cool completely.
In medium bowl, combine all ingredients. Cover and refrigerate. Serve as a dip for raw vegetables or on baked potatoes. Makes 3 cups.
Cook first 5 ingredients over medium heat until it thickens and makes a soft ball in cold water. Add vanilla and nuts. Beat until stiff. Pour on greased platter. Cool and cut in squares.
Cream all ingredients except nuts. Add nuts and roll into ball or roll. Roll in chili powder. Serve with Town House crackers.
Pour tomatoes into saucepan, saving can for mold. Bring tomatoes to a boil; add jello and salt. Stir until dissolved. Add lemon juice or vinegar. Pour into can. Chill until firm. Yields 2 cups, 4 size servings or 6 relish servings.
Mix sugar, syrup and water. Boil until forms soft balls in cool water. Add peanuts, cook until turns amber color. Remove from heat and add baking soda; stir well. Pour into buttered pans. May use pecans instead of peanuts for a great pecan brittle!
Mix the flour, baking powder and sugar in a bowl. Add the milk and butter and stir until mixed. Pour into a greased 1 1/2 quart casserole and spread peaches over top. Bake at 350° for about 35 minutes. Serve warm with cream or ice cream.
Soften yeast in warm water. Heat buttermilk to boil. Add 4 tablespoons of butter, the sugar and the salt. Stir to melt butter; cool to lukewarm. Add flour to make a soft dough. Knead on floured board, adding more flour, if needed to prevent sticking. Invert bowl over dough and let stand 15 minutes. Punch down dough; roll out to a 12 x 20-inch rectangle. Melt the remaining two tablespoons of butter and brush it over the surface. Sprinkle over half of the dough 1/3 cup brown sugar and 1/4 cup walnuts. Fold the other half over and press edges together. Cut in about 22 strips, 3/4-inch wide. Twist each strip and make into a ring. Put on a greased baking sheet and let rise about 45 minutes. Bake at 375° for 12 minutes.
Mix all ingredients and perk in electric percolator. Makes 32 (4 ounce) servings.
Blend eggs with parmesan cheese. Mix with spaghetti. Then layer 1/2 of the spaghetti in 8 x 8 inch pan. Cover with spaghetti sauce, 1/2 cup shredded mozzarella. Then add another layer of spaghetti, sauce and cheese. Cover with foil and bake at 350 degrees for 20 to 30 minutes. Removing foil for the last few minutes of baking.
Bring the first 4 ingredients to slow boil and boil 3 minutes. Pour over and mix the rest of ingredients.
Mix flour, sugar and soda in bowl. Bring butter, water and chocolate to a boil in saucepan. Pour into greased 9 x 13-inch pan and bake at 350° for 30 minutes or until it tests done.
In mixing bowl, combine corn, well beaten eggs, sugar, salt and pepper. To this, add 1/2 of butter or oleo (melted) and sprinkle flour into mixture. Mix well. Pour into baking dish and dot with rest of butter or oleo. Bake at 350° for 35 to 40 minutes or until golden brown.
Mix with mixer. Beat until very smooth. Add just a drop of red food coloring to make it pale pink. Delicious with strawberries, cantaloupe and honeydew.
Heat fat or oil (3 to 4 inches) to 375° in deep fat fryer or kettle. Measure 1 1/2 cups flour and the remaining ingredients into large mixing bowl. Blend 1/2 minute on low speed scraping bowl occasionally. Stir in remaining flour. turn dough onto well floured cloth covered board. Roll around lightly to coat with flour. Roll dough gently 3/8-inch thick. Cut with floured doughnut cutter. Fry 2 to 3 minutes on each side. Makes 2 dozen doughnuts.
Heat corn, onion and 2 cups milk to scalding. Melt butter. Blend in flour and add remaining milk gradually, stirring constantly. Heat to boiling and cook for 3 minutes. Put corn in blender; blend at low speed. Add to white sauce and season. Very good! Serves 8.
Heat oven to 375°. In skillet, brown ground beef, chili powder, salt and garlic until crumbly and light brown. Drain; remove garlic. In small bowl, combine olives, onion, sour cream and mayonnaise.
Wash and slice potatoes and layer in buttered casserole dish. Cover potato slices with chopped onion. Make a white sauce by melting 3 tablespoons butter in saucepan over low heat. Slowly stir in flour. Add milk, stirring or whisking constantly. Add salt, pepper and garlic. Continue stirring over low heat until thickened, about 5 minutes. Pour white sauce over top of potatoes and onions. Arrange zucchini over grated cheese and bread crumbs. Bake at 350° for about 75 minutes or until potatoes and zucchini are tender and the sides are bubbly. Cool 5 to 10 minutes before serving. Serves 6.
Sift flour in a tray. Make a hole in flour as for making biscuits. Put all ingredients in the hole; work with fingers until well mixed and moderately stiff. Roll thin, cut with cookie cutter and sprinkle with sugar. Bake in a hot oven.
Preheat oven to 350°. Lightly grease 13x9x2 inch baking pan; set aside.
Combine first 5 ingredients and cook over hot water (not boiling), stirring constantly until real thick. Put in refrigerator and cool. Whip the whipping cream until stiff. Thoroughly drain pineapple tidbits, mandarin oranges and white cherries. Add fruit, marshmallows and nuts to yolk mixture. Fold in whipped cream. Refrigerate overnight.
Combine shortening, sugar, baking soda, baking powder, cinnamon, nutmeg and nuts in a large bowl. Beat egg with a fork and stir in applesauce. Add to bowl and stir only until dry ingredients are moistened. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes or until golden brown. Cool 10 minutes. Remove from pan and serve with cream cheese.
Combine vinegar, salt, pepper, Worcestershire and onion. Gradually whisk olive oil in, then mayonnaise and cheese. Makes about 2 1/2 cups.
Cream butter and sugar; add oil and powdered sugar. Beat well. Add eggs, then dry ingredients and vanilla. Drop by teaspoons onto cookie sheet. Flatten thin with fork. Sprinkle with sugar. Bake at 375° about 10 minutes.
Mix ingredients in saucepan and simmer for 15 minutes. Add to hamburger, bean mixture. Bake at 350° for 35 minutes. Serves 10 people. Also freezes well.
Rinse chicken; pat dry with paper towels. Place in a plastic bag set in a shallow dish. For marinade, stir together the 1/4 cup orange juice concentrate, the lemon peel, lemon juice, oil and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for 6 to 24 hours; turn bag occasionally.