HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove neck and giblets; place in 3 1/2 cups chicken broth and simmer for 30 minutes. Reserve broth. In a 5 to 8 quart Dutch oven, melt margarine over medium heat. Saute onions, celery and peppers. Add parsley, chestnuts, apples, currants, pine nuts, cinnamon, salt, pepper, poultry seasoning and Mahatma rice; mix thoroughly. In microwave heat 2 packages of French's brown gravy mix with 2 cups turkey broth for 1 minute; stir. Heat another minute. Add to stuffing mixture and mix well. Wash turkey and rub inside and out with margarine. Season with salt and pepper. Fill chest cavity with stuffing. Plac turkey in large pan. Bake at 325° for 3 1/2 to 4 hours.
In a dutch oven, cook the beef and onions over medium heat until meat is no longer pink; drain. Stir in the next 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve in taco shells with shredded cheese and salsa.
Cook and cool potatoes. Slice about 1/8 to 1/4-inch thick; layer sliced potatoes in a rectangular dish. Cover with layer of dressing (sour cream, mayonnaise, horseradish, celery seed and salt). Sprinkle with onion and parsley, which have been mixed together. Continue layering in preceding manner until all ingredients are used. Should be made 8 to 10 hours before serving. Preferably overnight refrigeration. Makes 8 to 10 servings.
Melt sugar and butter together and let cool. Combine remaining ingredients and spread thin in a shallow pan. Bake at 325° until done, about 25 minutes.
In a large bowl, mix pudding and milk together. Beat with a whisk about 1 minute. Gently stir in 1/2 of the whipped topping and 1/2 of the crushed cookies. Evenly divide in individual custard cups (5 or 6) or juice glasses (5 or 6), a tablespoon of the crushed cookie, the pudding mixture, another layer of cookies. Place a dollop of Cool Whip by spoonful on the cookie crumbs to create a ghost head. With three cookie crumbs, make two eyes and a nose on the dollop of Cool Whip. Refrigerate until ready to serve.
Brown ground beef with onion and green pepper in large skillet, stirring until crumbly; drain. Add remaining ingredients and 1 1/2 cups water, mixing well. Simmer, covered, for 25 minutes or until macaroni is tender, stirring occasionally, adding more water if necessary. Serve immediately.
Mix pudding cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Bake at 350° for 15 minutes in 9 x 13-inch pan, then mix 1 egg, cream cheese, sugar and lemon juice until smooth. Pour this mixture over baked cake and sprinkle with other half of cake mix. Bake 15 minutes more. Cool and cut into squares.
Mix sugar, sour cream and mayonnaise; pour over peaches. Mix well and chill thoroughly. Serve on lettuce leaves.
Spread rolls into a lightly greased 12-inch pizza pan. Firmly press perforations to seal. Combine eggs, bacon, cheese and mushrooms. Pour over prepared crust. Bake at 375° for 12 to 15 minutes. Yields 6 servings.
Combine broth, leeks, salt and pepper in large saucepan. Bring to a boil. Reduce heat and simmer 15 minutes or until leeks are tender. Add chicken and rice. Cover and remove from heat. Let stand 5 minutes. Sprinkle with parsley. Makes 8 servings.
Preheat oven to 425°. Scrub and dry potatoes. Prick with fork in several places. Place on baking sheet and bake 45 to 60 minutes. When above is completed, slice about 1 inch from top of each potato, remove skin from slice and discard. Remove pulp from each potato into a bowl, add potato pulp from slice. Mash pulp. Add sour cream, herbs, and parmesan cheese. Mash until smooth, if necessary add a small amount of milk, 1 Tbsp. at a time until desired consistency. Stuff mixture into potato shells and place in a shallow pan. Bake 15 to 20 minutes or until lightly browned.
Cut lengthwise slice from top of each potato; scoop out potato, leaving 1/8-inch shell.
Cook macaroni according to package directions. Add whole jar of Zesty Italian dressing mix. Cover and let sit overnight in refrigerator. Add Salad Supreme seasoning, tomato and cucumber. Ready to serve.
Split Twinkies; place in large casserole dish. Mix pudding according to directions in separate bowl. Pour 1/2 of pudding over Twinkies. Spread 1/2 of strawberries and 1/2 of bananas. Spread other half of pudding over strawberries and bananas. Pour remaining strawberries and bananas. Then top with Cool Whip.
Beat together cream cheese with milk. Smear on bottom of a good size platter. Cover with taco sauce. Chop tomatoes very fine; squeeze excess juice from tomatoes. Spread tomatoes on top of salsa. Spread all of taco cheese, then sprinkle the Velveeta Mexican shredded cheese. Mix evenly. Shred lettuce on top 1/4 inch thick. Serve with tortilla chips.
Mix all together, except corn flakes. Add corn flakes to top. Bake at 350° for one hour.
Combine margarine, cake mix and 1 egg. Stir together until moistened. Pat mixture into bottom of well-greased 15 x 10-inch baking pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in pan spreading evenly. Bake at 325° for 45 to 50 minutes until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen bars.
Mix ingredients well and add pepper in the mix. Allow to harden in the refrigerator. Roll into a ball. Generously cover with the pepper. Serve with crackers.
Boil potatoes in water and crab boil. Potatoes are done when pierced easily with a fork (approximately 25 minutes). Drain and rinse with cold water; let cool for 20 minutes. Quarter each potato, leaving skins on. Add all other ingredients, except bacon bits. Mix thoroughly, then top with bacon bits. Serve immediately.
Cook carrots in water until tender. Combine cooled carrots, onion and pepper. In another container, combine remaining ingredients and mix well. Pour over vegetables and refrigerate overnight. Will keep in refrigerator for 3 weeks.
In large microwave bowl, melt chips and bark in microwave until liquified, stirring occasionally. Then quickly stir in softened ice cream. Mix thoroughly. Add nuts. Pour in 9 x 13-inch buttered pan. Keep refrigerated.
Make Jell-O; let cool for 20 minutes. Add crushed pineapple and orange slices, drained. Fold in Cool Whip or mound on top, if preferred.
Add cooked broccoli to cooked beef and onion. Cut 1 pound Velveeta over meat mixture and let it melt. Remove from heat. Cut off tops of buns; pull out inside of bottom buns. Fill with beef mixture; put tops on. Roll buns in melted seasoned margarine. Wrap individually in foil. Bake on cookie sheet in 375° to 400° oven for 15 minutes. Can be frozen. Serves 6.
Melt chocolate chips and margarine in large pan. Take off heat and add peanut butter. Stir until melted. Add cereal and stir to mix thoroughly. Empty box of powdered sugar into large paper bag. Add coated Crispix cereal to paper bag. Close and shake until well covered.
Bake yellow cake as directed on package. Cool and cut into 2-inch cubes. Mash strawberries and sweeten to taste. Reserve a few fresh ones for garnish. Mix pudding as directed on package. If too thick, add more milk. In a punch bowl, layer cake, pudding, strawberries, pineapple and Cool Whip until all gone, ending with Cool Whip. Garnish with strawberry slices. Keep refrigerated.
Cook potatoes in skins; cool and peel. Cut potatoes into small pieces; mix potatoes, cheese, pimiento, onion, pepper and bread well. Add butter, then milk, just so you can see. Sprinkle with crushed corn flakes and bake at 300° to 350° for 1 hour. Serves 11 to 12.
In 8-inch square dish, microwave (High) butter 30 seconds. Stir in crumbs and sugar; combine. Pat evenly in dish. Microwave (High) 2 minutes. Cool. In small mixing bowl, combine nuts, coconut and condensed milk. Layer mixture evenly over crust. Microwave (High) 3 to 4 minutes, rotating 1/4 turn halfway through cooking. Sprinkle chips evenly on top . Microwave (High) 1 to 2 minutes and spread melted chocolate to frost. Cool and cut in squares.
Mix all ingredients except pecans and cook slowly over low heat until thickened (approximately 4 minutes). After thick, stir in shelled pecans. Pour over pecans on waxed paper or a buttered cookie sheet. Cool and separate.
Sift together flour, salt and baking powder. Stir in corn meal. Combine egg and milk. Stir in dry ingredients. Break salmon into bite size pieces and fold into batter. Drop by teaspoon into hot oil (375°). Fry until golden brown, about 4 minutes.
Mix sugar, water, syrup and peanuts in black iron skillet. Cook until thick and nuts pop and mixture turns a golden brown. Add soda as you remove from heat and stir vigorously. Pour into greased sheet pan, stirring and pouring very thin. When cool, crack into pieces.
Mix all ingredients, including liquor from mushrooms and water chestnuts. Do not dilute soup. Tuna can be used in place of chicken. Bake 40 minutes at 325°.
Mix together butter, sugar and pecans. Spread over crackers. Bake on cookie sheet approximately 10 minutes at 350°.
Combine pudding mix, gelatin and sugar in saucepan. Stir in 1/2 cup of water and the eggs. Blend well. Add remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in rum. Chill. Thoroughly blend Cool Whip into chilled mixture. Spoon into pie crust and chill until firm, about 2 hours. Garnish with additional Cool Whip and lime slices, if desired.
Run pears, onions and peppers through meat chopper. Add other ingredients. Cook 30 minutes after it begins to boil. Put in jars and seal.
Use large plate. Place cream cheese in center. Cover with drained crab. Cover with sauce. Place crackers around sides. Use knife to cut through 3 layers. Serves 10. Enjoy!
In double boiler, melt shortening and chocolate chips over hot, not boiling, water. Stir until smooth. Remove from heat and pour half into an 8-inch foil lined pan. Refrigerate until firm (about 15 minutes). Return rest to low heat.
Make brownies. While hot, poke holes and pour liqueur over. Let cool. Make mousse. Crush candy bars. Cut brownies into bite-size pieces. Layer brownies, mousse, Cool Whip and crushed candy. Repeat (2 layers). Use a deep bowl.
Mix half the flour with 7-Up and sour cream. Then add rest of flour gradually, working it in. Roll to desired thickness and cut into biscuit shape. Bake at 450° for 10 to 12 minutes.
In a large bowl, mix milk and lemon juice with a spoon until well blended. Add Cool Whip and mix, then add rest of ingredients and mix well. Pour into pie crusts. Invert plastic lid on top of pies. Chill several hours or overnight in refrigerator.
Melt butter and mix all other ingredients. Make as much as is needed for chicken to be covered and a little extra as a sauce. Cook chicken under broiler or on a grill with a container to collect extra sauce for gravy.
After chopping all of the ingredients, put in large pan. Add 1 cup water. Steam until done. Add salt to taste.
Beat butter until soft. Add 2 tablespoons sugar and blend until creamy. Add vanilla. Mix flour and pecans. Stir into butter mixture. Roll into small balls. Place on a greased baking sheet. Bake in a slow oven, 300°, for about 45 minutes. While hot, roll the puffs in confectioners sugar. When cool, roll again. (I use a paper bag and carefully shake them in the sugar.) Makes 32 (1 1/2-inch) balls.
Brown meat in Dutch oven; drain. Add all ingredients, except cheese. Let simmer 20 minutes. Add cheese. Let melt.
Brown ground beef in skillet, drain, and set aside. Saute onion in drippings. Boil potatoes in enough water to cover, when boiling, add salt to water. Add beef and onion when potatoes are tender. Cook 10-15 minutes on medium heat.
Cream butter and sugar; mix in egg and vanilla well. Sift flour, soda and salt; stir into creamed mixture. Chill for 1 hour. Form dough into small balls; roll in sesame seed. Place on greased baking sheets; flatten with bottom of glass. Bake for 10 to 12 minutes at 370°. Small drop of red food coloring may be placed in center of each cookie before baking if desired. Yields 10 dozen.
Cook onions in butter until tender; add remaining ingredients. Heat, stirring occasionally. (May need more milk, lemon juice, hot sauce (go easy) and salt.) Makes 7 cups. I make mine in crock-pot.
Cream margarine and sugar well, then add eggs and bananas; mix well. Add dry ingredients alternately with sour cream and add to banana mixture. Last blend in nuts. Grease 9 x 5 x 3-inch pan. Bake at 350° for 1 hour and 15 minutes or until tested for doneness. Cool 20 minutes, then remove from pan. Cool. It can be stored in refrigerator for several weeks, or in the freezer for 2 months. Let it stand 24 hours before cutting.
Saute pimento, pepper, onion and mushroom only until crisp. Blend soup, half and half and Velveeta cheese and blend with sauteed vegetables. Mix all together and put in 9 x 13 pan (or larger). Top with Parmesan cheese. Bake at 325° for one hour.
Combine soup, 1/2 cup cheese, onion, salt and milk. Add potatoes. Mix. Put in greased baking dish. Top with 1/4 cup cheese. Bake at 375° about 1 hour and 15 minutes or until potatoes are tender.
Mix all ingredients by hand. Shape into a loaf pan. Glaze top with catsup and bake at 350° for about 60 minutes.
Saute Vidalias in butter until they are transparent. Add flour, then chicken broth and sherry. When slightly thickened, transfer to a medium casseorle dish. Top with bread crumbs and cheeses. Bake at 350° for 20 to 30 minutes or until lightly browned and bubbly. Serves 4 to 6.
Preheat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape into 1-inch balls and place on ungreased baking sheet. (Optional: Roll in ground nuts.)
Cook red beans in a large saucepan until done and soupy. Rinse hot sausage and cut up into small pieces. Put into beans. Add salt, sugar and pepper. Let simmer for about 1/2 hour over low flame.
Let ice cream set out in a large bowl until just begins to soften. Break up cookies in small pieces. Mix with ice cream with large spoon or mixer. Add Cool Whip; mix. Put in 9 x 13-inch Pyrex or metal pan. Refreeze in freezer.
Sift together the first 3 ingredients. Cream the shortening, sugar and vanilla together until fluffy. Beat in eggs one at a time. Add flour mixture alternately with milk. Beat 1/2 minute. Turn into 3 well-greased, lightly floured 9-inch round pans. Bake in preheated moderate oven (375°) for 25 minutes or until done. Cool on rack. Spread with frosting when cold. Yields 12 servings.
Melt butter and flour. Make a smooth paste and stir constantly over medium heat until a rich brown. Be careful not to burn. Add water, tomatoes and okra (chopped fine). Cook slowly for 1 hour. Add crab meat, oysters, shrimp (cleaned) and fish (boned and skinned). Cook 15 minutes. Add salt and pepper. Soup should be thick. Add steamed rice to each serving. Serves 8.
Mix flour, sugar and cocoa together. Add milk and slightly beaten egg yolks. After thickened, add vanilla and oleo.
Preheat oven to 350°. Mix ingredients together in order listed. Pour into lightly greased and floured Bundt pan and bake for 1 hour. Remove from oven. Let stand in pan for 10 minutes and then place on cooling rack. Cool.
Prepare Basic Eclair dough. Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet. Bake and cool as directed in Basic Eclair recipe.
Mix together brown sugar and flour. Melt oleo in frypan, then add brown sugar and flour mixture. Stir in milk and salt. Cook caramel until soft ball. Place potatoes in flat pan and sprinkle lightly with flour. Pour cooked caramel over potatoes. Bake in oven for 1 hour at 350°.
Mix crab meat, green pepper, celery, onions, mayonnaise, Worcestershire sauce, hot sauce, lemon pepper seasoning and Old Bay seasoning. Put muffins on cookie sheet. Place under broiler and toast slightly. Remove. Mound crab mixture on muffins. Top with cheese of choice. Broil 4 inches from heat until lightly browned and bubbly. Serve at once.
Flake ham and add juice that is in can. Add eggs, pickles and mayonnaise. Mix well.
In 2-quart saucepan over high heat, heat broth, water, carrot and celery to boiling. Add macaroni. Reduce heat to low. Cover; simmer until macaroni is done, about 20 minutes. When serving, sprinkle with parsley in each bowl.
Empty 1 package spaghetti sauce mix into saucepan. Blend in one can tomato paste and 3 cans water. Add the olive oil or salad oil. Bring to boil; simmer for 30 minutes, stirring occasionally. Crumble and brown the ground beef; add to sauce. Makes enough sauce for 12 ounces spaghetti. Serves 4 to 6.
Cook macaroni. Drain well. Make sure macaroni is cool before adding dressing or it will curdle. Blend all ingredients well and mix with macaroni. Best made 24 hours before serving. Mix before serving.
Cook elbow macaroni according to package directions for 7 minutes; drain. Arrange cooked macaroni, cheese, salt and pepper in buttered 2 1/2 or 3-quart casserole. Pour melted butter or margarine over macaroni. Carefully pour milk into casserole at one corner. Bake, uncovered, at 350° for 1 hour. Makes 4 to 6 servings.
Let the steak marinate in this for at least 30 minutes; 1 hour is even better.
Mix all together, pour in pie crust and put in cold oven. Bake at 350° until done.
Combine butter and onion in 2-quart casserole dish. Cook at High for 2 to 2 1/2 minutes. Blend in flour. Gradually add broth, milk, salt and pepper; stir until smooth. Cook at medium heat for 8 to 9 minutes or until soup is slightly thickened. Stir occasionally. Add broccoli and puree in batches in food processor or blender. Put broccoli into casserole dish. Cook on Medium for 3 to 4 minutes, stirring once.
Cream brown sugar and butter. Add beaten eggs. Add jam. Dissolve soda in buttermilk. Sift together flour, salt and spices. Add flour mixture and buttermilk. Dredge raisins and nuts in 1/4 cup flour and add to batter. Pour into a well greased and floured tube pan. Bake at 250° for 2 hours. Place small tin of water on rack beside cake while baking to keep top from getting hard.
Remove leaves; trim base from cauliflower. Wash. Precook whole in boiling salted water 12 to 15 minutes. Drain.
Fry bacon until crisp and crumble into small pieces. In a separate small bowl, blend together the mayonnaise, sugar, and vinegar. Pour over broccoli salad. Marinate the salad in dressing at least 1 to 3 hours before serving. Serves 4.
Mix all ingredients except bacon and 1/2 c. cheese. Bake in baking dish at 350° for 25 - 30 minutes. Cover with remaining cheese and cooked bacon. Return to oven until cheese is melted. Let stand a few minutes before cutting. Serve with biscuits or toast.
Mix together all ingredients. Bake at 325° for 50 to 60 minutes.
Sift together flour, baking powder and salt. Add nuts and blend. Beat shortening until creamy (300 strokes or 2 minutes at medium speed). Gradually add sugar, beating until fluffy. After each addition, add eggs and beat until thick. Add flour mixture and bananas alternately, blending thoroughly after each addition. Fold in fruits and raisins. Grease bottom only of 4 1/2 x 8 1/2 x 3-inch loaf pan. Turn batter into pan. Bake in moderate oven at 350° for 60 to 70 minutes. Cool 10 minutes. Remove from pan. Cool thoroughly before slicing. Freezes well.
Melt chocolate and 3 tablespoons of margarine in small saucepan, stirring constantly and cool. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Combine beef and seasoned salt, shape into 4 oval patties 2 inches thick. Broil or fry until done. Prepare brown gravy according to package directions, keep warm. Cut lengthwise slit across top of potato. Gently squeeze into circular shape. With a spoon press pulp against potato skin to form a basket. Sprinkle with additional seasoned salt. Place meat patties in potato baskets. Top with 1 tablespoon cheese. Serve topped with gravy.
Soak beans overnight. Boil for 1 hour. Saute vegetables and herbs in oil and add to pot. Simmer until tender, about 2 to 3 hours. If you want them creamier, remove 1 cup beans, mash or cream in blender and return to pot.
Add milk and salt in a bowl. Dip fish in milk; dip in crushed crackers. Line pan with tinfoil. Place fish in pan; sprinkle with spices. Pour melted butter on top. Sprinkle cheese on top. Cover with foil; bake at 400° for 40 minutes. Remove top foil; bake 15 minutes more.
In bottom of an ungreased 9 x 13-inch cake pan, mix pineapple and pie filling. Sprinkle dry cake mix on top of fruit. Cut margarine into pats and spread out rather evenly on cake mix. Top with nuts and/or coconut. (A cinnamon/sugar mix is good with apple.) Bake at 350° about 1 hour. Serve warm or cold.
Blend all ingredients, except bread. Cut a hole in the top of the loaf of bread; hollow out the loaf, saving bread chunks to dip in the finished dip. Chill dip prior to serving. Place dip inside of bread loaf and surround the loaf with bread chunks for dipping.
Dip sliced eggplant in beaten egg; shake off excess, then shake in bag with bread crumbs. Place on Pam-sprayed cookie sheet. Sprinkle with salt and pepper and a liberal coating of Salad Supreme. Spray tops of eggplant slices with Pam. Bake in a 350° oven for 40 minutes. Sprinkle slices with grated Parmesan; bake 15 minutes more. Serves 4.
Mix all together in mixing bowl for 4 minutes. Pour into greased loaf cake pan and bake for 40 minutes at 350°. Remove from oven and punch holes in cake with fork while still hot.
Cream 2 sticks of oleo with 1 cup sour cream. Add 2 cups flour. Separate dough into four balls and refrigerate an hour or two. Roll each ball out into a circle. Brush with vegetable oil. Sprinkle with a mixture of cinnamon, sugar and chopped nuts. Cut into triangles; add a dab of apple jelly and roll up. Bake at 400° for approximately 15 minutes. (Roll from outside edge of circle toward center.)
Let cream cheese thaw at room temperature. Mix cheese, milk and lemon juice together in glass bowl. Mix until all lumps are gone. Pour into pie shell. Let sit for 4 hours or overnight is best. Add toppings to your taste.
Cream the sugar and butter until fluffy; add eggs, one at a time, beating after each. Add milk and crushed wafers. Fold in coconut and pecans. Pour into floured tube or Bundt pan. Bake at 300° for 1 hour or until done.
Melt caramels with 1/3 cup milk over low heat or in microwave, stirring until smooth. Combine remaining milk, cake mix and margarine. Mix well. Press half of cake mixture into bottom of greased 13 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle 1 cup nuts and chocolate chips over crust; top with caramel mixture, spreading to edge of pan. Top with spoonfuls of remaining cake mixture and press gently into caramel. Sprinkle with remaining nuts. Bake at 350° for 20 minutes.
Combine 7-Up and marshmallows in a saucepan. Cook until melted. Add Jell-O and stir until dissolved. Cream cheese until soft and add hot mixture. Beat until smooth. Add pineapple and nuts and chill until almost set. Fold in Cool Whip and mayonnaise. Pour into oblong dish or mold. Refrigerate until set.
Combine ingredients. Glycerin will make bubbles iridescent. Blow bubbles through wire loops or spools. To make lots of bubbles outdoors, place fly swatter in soapy water and swing it around.
Brown beef shanks in heated oil in a 5-quart Dutch oven. Remove and reserve shanks as they brown. When all are browned, discard drippings. Add butter to pan; in it cook onions over medium heat until limp and lightly browned. Mix in garlic and paprika. Add beef shanks (and any juices), water, red and green peppers, salt, caraway seed, chile and tomatoes (coarsely chopped, with liquid). Bring to boiling. Reduce heat. Cover and simmer until meat is tender, 2 to 2 1/2 hours.
Spread out the rolls on a cookie sheet, pressing together, and bake until lightly browned.