HumbleIntelligence/food-ner-1-Million huggingface dataset:
If necessary, singe and clean the goose. Pat dry. Rub the cavity with salt. Combine the other ingredients and stuff into the goose. Secure the opening with skewers and truss. Prick the skin thoroughly with a fork so that fat will run out. Put goose on rack in a roasting pan, breast side up. Sprinkle with salt and pepper. Roast in 350° oven for 3 1/2 hours. At the end of one hour, add a cup of water to the pan and baste every half hour with the drippings. Serves 8.
Season the ground beef according to your family preference. I use black pepper, seasoning salt, garlic powder, and onion powder. Put all ingredients into a skillet, stir and heat.
Combine popcorn, pretzels and cereals in a large pan or Dutch oven that has been sprayed with a nonfat cooking spray. Combine sugar, Butter Buds, syrup and lite salt in a large saucepan. Bring to a boil and boil 5 minutes. Remove from heat. Quickly stir in baking soda. Pour over popcorn mixture and stir together quickly. Mix until well coated. Spread on 4 cookie sheets that have been lined with foil and sprayed with a nonfat cooking spray. Bake at 250° for 30 minutes. Remove from oven and let cool until hardened. When cool and hardened, break apart and store in an airtight container.
Brown hamburger and onion (and sausage if used). Cook until done. Add tomatoes, salt, chili powder, corn and olives. Cook until heated. Place into an 11 x 7-inch oblong pan. Mix cornmeal, milk and eggs; spread on top. Cover with cheese. Bake at 350° for 1 hour or until cheese browns.
In a blender or food processor with knife blade attached, blend the first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate.
Combine meat, onions, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in 2 1/2-quart casserole. Cover tightly and cook in a slow oven (300°) for 2 1/2 hours. Stir potatoes and green beans (undrained) into stew and continue cooking, covered, for 1 hour or until meat and vegetables are done. Stir occasionally. Serves 6 to 8.
Melt margarine in 3-quart saucepan. Add marshmallows and cook over very low heat, stirring constantly, until marshmallows are melted and mixture is syrupy. Remove from heat. Add Rice Krispies and stir until well coated. Press warm mixture evenly and firmly into buttered 9 x 13 x 2-inch pan. Cut into squares when cool. Yield: 24 squares when cool (2 x 2-inches).
Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream butter, sugar and vanilla in large mixer bowl. Blend in eggs. Combine flour, soda and salt. Add alternately with buttermilk to creamed mixture. Blend in reserved cocoa mixture.
Mix sugar and cream cheese and gently fold in pineapple. Add Cool Whip, then add nuts. Fold in strawberries. Freeze. Serves 10.
Mix 2 whole eggs with milk, sugar and cornstarch. Mix cold and cook until thick (like a pudding). Stir constantly to avoid lumps. Cool.
Beat egg whites with cream of tartar until stiff. Add sugar, vanilla and nuts. Pour into an 8-inch greased pie pan. Mold sides up to form a pie shell. Bake at 300° for 35 minutes. Melt chocolate in water and cool. Beat whipping cream until thick. Mix vanilla into cooled chocolate and fold together with whipped cream. Pour into cooled meringue pie shell. Chill.
Melt cheeses and oleo. Add half and half. Add salt; put frozen potatoes in a large casserole. Pour cheese mixture over the potatoes. Let set 1 hour. Bake at 350° for 1 hour.
Peel potatoes; boil until soft. Mash with butter and sour cream. Add green onions and salt; blend until potatoes are fluffy. Put into a casserole dish; sprinkle with more of the salt to taste, if desired. Add slices of Velveeta cheese to cover top. Bake at 350° for 20 to 25 minutes. Serves 6.
Mix all ingredients except crackers and cheese and put in a casserole dish. Sprinkle combined crackers and cheese on top. Dot with butter. Bake at 350° for 45 minutes.
Melt 1/2 stick oleo in casserole dish. Mix well all ingredients. Bake in 350° oven for 30 minutes or until brown.
Beat eggs with a fork. Add vanilla, sugar and flour, beating with a fork. Add the date mixture, mixing just to blend. Pour into a greased loaf pan. Bake in 350° oven for 1 hour or until done.
Thoroughly blend peanut butter and honey. Stir in 1/2 c. Corn Flake crumbs. Form into 24 small balls and roll in remaining Corn Flake crumbs. Chill.
Cream butter, sugar, egg and dry ingredients. Mix. Mixture will be dry. Add apples and nuts. Spread in 8 x 8-inch pan. Bake for 40 minutes at 350°.
Combine smoked ham, fresh pork, eggs and bread or cracker crumbs and form into loaf. Place in roasting pan. Make sauce of remaining ingredients and pour over loaf. Bake in 350° oven about an hour, or until done.
Place all ingredients on crust then fold and seal. Dot with butter and make three slits in crust to allow the steam to escape. Bake in center rack at 400° for 1 hour. Serve with brown gravy or catsup.
In a blender, puree the watermelon pieces and strain the puree through a very fine sieve set over a pitcher, discarding the solids. (There should be about 2 1/2 cups juice.) Stir in the vodka, the Triple Sec and the lime juice; pour the cooler into long-stemmed glasses filled with ice and garnish each drink with a watermelon slice. Makes 4 to 6 drinks.
Combine all ingredients, except tortillas. Spread tortillas with mixture, almost to end, and roll up. Slice into 2-inch lengths.
Cut the broccoli into small bite-sized pieces. Cut cauliflower into bite-sized pieces. Add onion and cheese. Add dressing (*), then bacon bits last, and toss.
Mix all ingredients thoroughly. Place in an oiled 9 x 5 x 3-inch loaf pan and bake for 30 minutes at 350°. Serve with lemon wedge or tomato sauce. Yield: 6 servings. Approximate calories/serving: 225.
Add rice to butter, onion, celery in skillet and saute until rice is golden brown. Add remaining ingredients. Bring to a boil and then simmer uncovered 5 minutes.
Coat veal with flour. In a large skillet, melt butter over medium heat. Add veal; cook about 2 minutes on each side or until lightly browned. Add apples and pecans. Cook and stir until apples are tender-crisp. Add honey and brown sugar. Cook and stir until warm. Can serve on large croutons by cutting out white bread with large cookie cutter, sprinkle with salt and pepper and bake on cookie sheet 10 minutes at 350°.
Dissolve yeast. Mix dry ingredients. Cut in shortening. Stir in yeast mixture and buttermilk. Blend thoroughly and refrigerate or roll into biscuits. Let rise slightly; bake at 400° for 12 to 15 minutes or until golden brown. Dough will keep up to 3 days in fridge. Makes 8 fat biscuits.
Put all the ingredients except the sour cream in electric mixer container. Mix on low speed 5 to 7 minutes until sugar has dissolved completely and emulsifed. Add sour cream and mix 1 more minute. Chill. Serve with whole berries for garnish. Makes 6 servings.
Dissolve Jell-O in 2 cups hot water. Stir well. Add cold water, salt and vinegar. Stir. Cool to jellied stage. Stir in horseradish and whipped cream. Pour into an oiled mold. When thoroughly set, unmold. Garnish with parsley leaflets. Excellent with ham.
Beat eggs in separate bowl. Take first 4 ingredients and place onto counter top lined with wax paper. Take a rolling pin and roll ingredients into a crumblike mixture. Cover all pieces of fish in egg mixture and then cover fish with crumb mixture to create batter taste. Cook fish in skillet of oil for 6 minutes. Serves 3 to 4 people. Very tasty!
Mix all, except chips. Let the mixture soak together for 10 minutes, then press into 9 x 13-inch pan. Top with crushed potato chips, then bake at 350° for 40 minutes.
Chop basil leaves. Mince garlic. Shred cheese. Drop tomatoes in boiling water for about 10 seconds. Peel and chop tomatoes. Mix tomatoes, basil, garlic and cheese with oil; let stand in covered bowl at room temperature for at least 3 hours. Cook pasta and drain. Add tomatoes to hot pasta and mix well. Serve warm.
Heat oven to 325°. Beat the eggs, milk, sugar, cinnamon and vanilla together. Place the bread pieces in a buttered baking dish (approximately 8 x 1 1/2-inches round). Pour milk mixture over the bread. Sprinkle on the raisins. Bake for 35 to 40 minutes or until a knife inserted comes out clean.
Wrap ribs in foil, bone side down. Place on a cookie sheet; bake at 325° to 350° for 90 minutes. Open foil; baste with barbecue sauce. Cook, uncovered, an additional 30 minutes. Absolutely delicious! And no clean up!
Sift together flour, baking soda and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one a a time, beating well after each. At low speed, gradually beat in yogurt, milk and vanilla. Gradually add dry ingredients; beating until fluffy. Scrape bowl as needed. Stir in chopped walnuts.
Mix butter and mustard; then spread on one side of each slice of bread. Cut bread into cubes. Beat remaining ingredients with wire whisk until uniform. Stir in bread cubes. Pour into a well greased baking dish. Bake at 350 degrees for 45 minutes.
Cream sugar and shortening. Add eggs and vanilla. Add dry ingredients. Bake	until light and brown, 10 minutes at 325°.
Cook broccoli in water until cooked. Melt butter to liquid. Beat eggs. Add all the ingredients together, stir it thoroughly. Bake at 350° in any baking pan until top is browned and casserole is lightly moist.
Mash bananas. Combine all ingredients with the bananas being last. Pour into greased loaf pan. Bake for 1 hour at 350°.
Combine cream cheese, sugar and vanilla, mixing well. Blend in egg. Spread into bottom of crust. Combine rest of ingredients; mix well. Pour over cream cheese. Bake at 350° for 1 hour and 5 minutes. Cool.
Mix together the sugar, salt, cornstarch and flour. Stir in milk and beaten egg yolks. Cook in saucepan on medium heat, stirring continually. Add butter and vanilla. Fold in coconut. Pour in baked pie shell.
Trim bone and fat from steak and cut into 1-inch strips. Brown steak in oil in skillet on top of stove. Mix steak and all other ingredients in a covered casserole dish. Bake at 350° for 1 hour. Serves 8.
Combine first 3 ingredients. Stir in cheese and onion. Spoon into a 1-quart souffle dish. Bake at 325° for 25 minutes or until puffed and golden. Serve immediately with crackers. Makes 3 cups.
In a large pan or Dutch oven, place oil, ground turkey, chili powder, salt and pepper. On medium heat, stirring often, cook until meat has changed color. Add tomato juice, picante sauce and pork and beans. Simmer for 2 hours.
Put ice cream and sherbet in punch bowl. Pour juice and ginger ale over it and mix. Serves 24.
Core cabbage and put in plastic bag; cook in microwave for approximately 25 minutes (if not fully cooked, put in for approximately 5 minutes more). Let cool. In microwave dish, prepare rice according to instructions on package; let cool. Take sauce and put about 1 inch on bottom of lasagna dish. Separate cabbage leaves, pulling off one at a time. Take 1 loaf of cabbage. Spread out and put on 1 large spoon of rice and 1 teaspoon of sour cream. Flop in sides and roll. Do this until all leaves are rolled and place them in the dish with sauce. Cover them with the rest of the sauce. Sprinkle cheeses on top and bake at 350° for 25 minutes.
Mix ingredients in large pot. Heat on medium heat until mixture is hot (do not boil). Serve hot. Leftover juice can be refrigerated and reheated.
Cream butter and shortening; add sugar. Cream until fluffy. Add eggs one at a time and beat well after each. Sift flour and baking powder; add a little at a time with milk. Stir in flavoring. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
Place chicken in pan. Mix soup and sour cream and then mix in with chicken. Crumble crackers over this and pour butter on top. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add milk to eggs. Add sifted dry ingredients. Add currants. Mix and chill.
Fill a 9-inch pie plate 2/3 full of peeled and sliced apples. Sprinkle with 1 tablespoon of sugar, mixed with cinnamon. In a small bowl, mix 1 cup of sugar, butter, flour, beaten egg and nuts. Pour over apples. Bake at 350° for 45 minutes until golden brown. Bake over a cookie sheet; might drip over the side.
Mix jello and boiling water. Add pineapple. Let congeal a little then add pie filling and pecans.
Crumble and saute sausage. Remove sausage from skillet. Keep tablespoon of drippings. Add squash and onion, saute. Add all other ingredients and 1/2 cup water. Put sausage on top. Cover. Cook for 15 minutes.
Stir liqueur into pie filling. Alternately spoon ice cream, whipped topping and cherry pie filling into dessert dishes or parfait glasses ending with whipped topping. Garnish with a spoonful of cherry pie filling. Any remaining whipped topping can be refrozen. Makes 6 servings.
Preheat oven to 350°. Combine raisins, fruit and water in saucepan. Cook, uncovered, until water is evaporated and fruit is soft. Set aside to cool. In a large mixing bowl, combine flour, baking soda, salt, nutmeg and cinnamon. In a separate bowl, combine eggs, applesauce, sweetener, oil and vanilla. Add nuts to fruit mixture. Stir into dry ingredients and blend thoroughly. Pour into greased fluted tube pan. Bake 35 to 40 minutes or until cake tests done.
Brown meat, drain grease. Add onion and cook till onion almost done. Add remaining ingredients. Simmer on medium to low heat until done.
Mix eggs, oil, sugar, flour, pumpkin, cinnamon, baking powder, salt and baking soda together. Pour into a greased jelly roll pan. Bake at 350 degrees for approximately 25 minutes.
Fill cupcakes 3/4 full of batter. Mix egg, cream cheese, sugar and chocolate chips in middle of batter. Sprinkle with nuts and sugar over top. Bake as directed on cake box.
Cook macaroni, rinse in cold water and drain in colander. Dice olives, pimiento and onion. Toss in salad bowl. Add salt and pepper to taste. Add mayonnaise to moisten.
Cut up cooked chicken. Mix all ingredients together, except Miracle Whip. Refrigerate.
Mix bacon with chipped ham, chili sauce and relish. Put a tablespoon of ham mixture on a sliced burger bun. Top with a slice of cheese. Close bun and wrap in foil. Heat 20 minutes in 350° oven.
Mix together and bake in 2 loaf pans at 350° for 35 to 40 minutes. Mix 3/4 cup powdered sugar with a little lemon juice and drizzle over bread.
Beat together eggs, milk, sugar, cinnamon, vanilla and salt. In a round baking dish, add bread, apples and raisins. Pour egg mixture over all. Bake in 325° oven for 40 to 60 minutes or until knife inserted near center comes out clean. For a change, add the melted butter and sugar on bottom of dish. Make bread pudding with apples and raisins as directed. Cool. Turn dish upside down over another dish. The pudding will have a caramel type topping. Serve with whipped cream or Cool Whip. Enjoy.
Make pudding as directed on back of box; mix in pineapple. Fold in marshmallows and Cool Whip. Refrigerate until ready to serve. Serves 10.
Cream butter, sugar and well beaten egg. Mash bananas with fork and add to butter, sugar and egg mixture. Sift together dry ingredients and add to mixture. Pour into buttered loaf pan. Bake at 300° to 325° for 1 hour in 8 x 4 x 4-inch pan.
Cook potatoes until done. Add celery, onions and eggs. Mix mayonnaise, sour cream, vinegar and sugar. Toss over potatoes. Garnish with paprika.
Stir into drained meat the beans, and taco sauce. Heat. Layer: meat mixture, sharp grated Cheddar cheese, 1 cup sour cream, chopped onion, olives, tomatoes and green peppers.
Combine sugar and cornstarch. Add lemon rind and juice. Stir. Add egg yolks and milk. Add butter. Cook over medium heat until thick. Cool. Fold in sour cream. Pour in baked pie crust. Top with meringue and bake at 400° for 10 or 12 minutes.
Mix in saucepan milk, cocoa, sugar and butter. Bring to boil and cook 1 minute. Have ready and stir in immediately peanut butter, quick cooking oats and vanilla. Nuts are optional. Drop on wax paper by spoonfuls and cool.
Mix juice together. Cut hole in center of cover of 10 (1 ounce) cups with tops. Fill cup with juice. Place cover on top, then place craft stick or straw in hole securely. Put into freezer until frozen.
Mix together and press on a cookie sheet. Chill overnight or put into freezer until firm. Cut into 4-inch squares. Roll in flour and brown on both sides in hot oil. Place pieces in a baking dish. Cover with 1 can mushroom soup and 1 can water mixed. Bake at 350° for 1 1/2 hours.
Mix well and form into a ball. Let rest in refrigerator for about 20 minutes. Cut ball in half and roll half just thin enough to be able to handle into a pie plate. Place filling into pie plate with bottom crust in place. Roll out top crust to same thickness as bottom and place on the pie. Bake the pie according to the directions given with the filling. Most 2-crust pies cook best when baked in a hot oven (450°) for about 10 minutes and the rest of the time in a moderate oven (350°).
Chop up chicken breasts. Combine chicken with all ingredients except ham and rice. Bring to boil. Add ham and rice. Cover and simmer until rice is done.
Mix all ingredients together. Put in 9 x 13-inch pan. Bake 1 hour at 375°.
Mix ingredients and stuff in manicotti shells which have been boiled for 10 minutes. Pour spaghetti sauce over and bake at 350° for 30 minutes.
Cook macaroni; drain. Combine first 6 ingredients with 1 cup mayonnaise, sour cream and 1/2 cup milk. Blend well. Add macaroni and toss. Refrigerate, covered, several hours. Combine remaining ingredients. Stir into salad.
Soften cream cheese and mix with the dried beef and horseradish. This is great on pumpernickel bread.
Sprinkle half of stuffing over bottom of 10 x 13-inch casserole. Layer rest in order given. Blend soup and milk, pour over top. Moisten remaining stuffing with melted butter and water, put on top. Bake at 400° for 40 minutes or until hot.
Melt margarine, then add sugar and eggs. Cook together over low heat 10 minutes, stirring constantly. Add flour, nuts and vanilla. Mix well. Bake 35 minutes at 345° in a 9 x 13-inch pan. Cool. Cut into squares.
Blend all the ingredients in a blender on low speed for 3 minutes. Pour in 9-inch greased pie plate. Let stand for 5 minutes, then sprinkle with coconut. Bake 40 minutes at 350°. Serve warm or cold.
Cut cucumbers into sticks. Pour boiling water over and let stand overnight. Next day, drain. Pack solidly into jars.
Preheat oven to 375°. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate (melt in microwave or in double boiler), instant coffee and rum extract. Mix well. Stir in flour and 1 cup chopped walnuts. Pour into unbaked pie shell. Decorate top with 1/2 cup walnut halves. Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate for at least 1 hour before serving. Top with whipped cream or ice cream. Serves 8 to 10.
Mix all dressing ingredients and pour over lettuce. Add croutons and stir once more. Use Parmesan cheese before serving, if desired.
Grease and flour one loaf pan. Mix ingredients and bake at 350° for 50 minutes.
Saute the onion and zucchini in margarine until tender. Add broth and simmer 15 minutes. Pour into blender, 1/3 at a time, and whip until smooth. Add milk, dill, salt and pepper.
Clean and cook whole green beans. Place them in a sterile pint jar. Boil the water, vinegar, sugar and 1/8 teaspoon salt. Pour over beans and seal jar. You may double recipe.
Heat rhubarb with sugar until soft. Add Jell-O and stir. Add pineapple juice and lemon juice. Refrigerate until partially set. Add the rest of the ingredients and refrigerate again until completely set.
Melt margarine in a 9 x 12-inch pan. Pour cracker crumbs over margarine and spread. Pour coconut on top and spread. Pour chips on top and spread. Pour nuts on top and spread. Pour Eagle Brand milk over top and bake in 350° oven for 30 minutes. Let cool before cutting in squares.
Combine all ingredients except stuffing. Sprinkle stuffing over top. Bake at 350° for 20 minutes or until it begins to bubble.
Preparation time: 1 hour. Use a 4-quart microwave pot with cover. Cook ingredients on High for 20 minutes, stirring at 10 minutes. Cook at 50% power for 25 minutes, stirring every 10 minutes. Taste softness of celery for doneness.
Break up biscuits in a lightly greased or buttered dish. Beat eggs. Add other ingredients. Pour in dish. Bake at 350° for about 35 or 40 minutes or until lightly brown.
Brown flour and onions in butter. Add about 2 cups broth and simmer. Use layer of chicken, then a layer of vegetables. Pour 1/2 of the gravy over the chicken and vegetables. Sprinkle with grated cheese. Pull biscuits apart and place on top of cheese. Pour remainder gravy over the biscuits. Bake until biscuits are browned, about 30 minutes at 375°.
Fill slow cooker with meatballs. Combine sauce and jam. Pour over meatballs. Cover. Cook on low 4 hours, stirring occasionally.
Mix all ingredients in jar and shake well. Store and keep indefinitely. Good on chicken, beef and pork.
Combine butter and water; stir until butter melts. Pour over seasoned stuffing crumbs; toss lightly. Stir in 1/2 can French fried onions. Spoon stuffing mixture into a 9-inch shallow baking dish (1 1/2-quart) or pie plate. Press stuffing across bottom and up sides of dish to form a shell. Mix condensed celery soup, milk, turkey and peas together, then spoon into prepared baking dish. Bake, covered, at 350° for 30 minutes. Top with remaining onions and bake, uncovered, for 5 more minutes. Serves 4 to 6.
Mix well and spoon into shaker. Makes 1/3 cup. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Saute onion and celery in margarine in a Dutch oven until tender. Add flour and cook 1 minute, stirring constantly. Gradually add milk, stirring until mixture boils. Stir in corn and next 3 ingredients. Reduce heat; simmer 20 minutes, stirring occasionally. Spoon into bowls; sprinkle with paprika. Yield: 3 servings.
Cream shortening. Add sugar gradually. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices. Stir in dry ingredients. Mix well. Add raisins and nuts. Drop by teaspoon on greased cookie sheets. Bake at 350° for 15 to 20 minutes.
Mix together in bowl. Spoon onto greased cookie sheet. Bake at 375° until desired color (approximately 10 to 15 minutes).
Combine shortening and boiling water in bowl, stirring until shortening is melted. Stir in salt and sugar. Let stand and cool to lukewarm. Dissolve yeast in very warm water and add to shortening mixture. Add eggs. Mix well. Gradually add flour to make soft dough.
Simmer chicken until cooked. Season if desired. Reserve water that chicken simmered in for sauce. Remove bones and cut into small strips or cubes. Allow 1 ounce of chicken per enchilada. Grate cheese. Allow 1/2 ounce cheese per enchilada. Cut whole chilies into very thin strips and chop a little for garnish on top. Combine soup, broth (2 soup can measures), and seasonings in a saucepan. Thicken with the cornstarch. Soften tortillas in the sauce. Remove tortillas from the sauce and fill each with 1 ounce of chicken, 1/2 ounce of cheese and 1 to 2 strips of green chilies. If desired, add 1 tablespoon of sauce and then roll. Make sure the tortilla is soft enough or it will crack when rolling. When pan is full, garnish with chopped chilies and grated cheese. Bake at 350° for 20 to 30 minutes until cheese is melted and toasty on top. Serves 8.
Mix and cook, stirring constantly over medium heat until thick. Put in a 9-inch unbaked pie shell with lattice top. Bake for 40 minutes at 400° or until done.
Fry tortillas until lightly fried, not crisp, in oil and dry, using paper towels. In a separate container, put cheese. Set aside. Mix together remaining ingredients in another large mixing bowl. Separately fill each tortilla with a small amount of "mix" and a small amount of grated cheese. Place "bed-fellow" style in a large baking dish. Bake at 375° for 45 minutes.
Cook spaghetti; drain and set aside. Saute meat, onion and pepper; drain. Add tomatoes, paste, sugar, oregano and garlic; set aside. Combine spaghetti, margarine, Parmesan and eggs. Press in 10-inch pie plate. Spread with cottage cheese. Top with meat mixture. Bake at 350° for 20 to 25 minutes. Sprinkle with Parmesan.