HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use the stock (juice) from cooking the neck and gizzard to moisten the dressing. Start with 1 cup of stock and add the rest of the ingredients. Taste for seasoning before adding egg or oysters. (We prefer it without the oysters.) Makes enough for a 12 to 14 pound turkey.
Mix ingredients; add water gradually until a modeling consistency is reached. Excellent for puppet heads, fruits, vegetables, masks, figures or animals.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer.
Dissolve jello in 2 cups boiling water. Add 1 cup cold water. Chill in 9 x 13-inch or 2 (8-inch) square pans until partially thickened. Fold in pineapple, cranberry sauce and nuts. Chill.
Preheat oven to 450°. Combine Chex, garlic powder and salt. Add 2 tablespoons butter; mix thoroughly. Cut each biscuit in half. Roll between palms of hands into sticks, 8 inches long. Brush with remaining butter. Coat with Chex crumbs. Place on baking sheet. Bake for 5 to 8 minutes, or until golden brown. Serve hot. Makes 20 sticks.
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine sugar, oil, eggs, vanilla and lemon extracts in a large bowl, mix well. Stir in poppy seeds. Sift together flour, baking powder and salt. Add flour mixture and milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between two loaf pans. Bake for 45 minutes or until toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pan for 10 minutes. Turn onto wire rack. Serves 20.
Grease an 8 x 5 x 3-inch loaf pan. Combine beef, onion, milk and spices; mix thoroughly. Prepare stuffing mix as directed on package. Fill pan with 3 layers of meat and 2 layers of	stuffing mixture, beginning and ending with meat. Bake at 350° for 1 hour and 15 minutes. Serve hot or cold.
Cook on low heat until glazed. Put on cookie sheet and bake 45 minutes at 225°.
Preheat oven to 350°. With	mixer,	beat eggs until light. Combine sugar and oil. Pour into eggs. Mix on medium speed. Sift flour, baking soda, cinnamon and salt. Add to egg mixture with vanilla and mix. Stir in nuts. Spread apples in buttered 13 x	9 x 2-inch pan. Pour batter over apples, spreading to cover. Bake 1 hour. Cool. Ice with Cream Cheese Frosting.
Drain pineapple. Save syrup. Mix sugar and syrup in saucepan and boil. Pour over egg whites. Mix pineapple and spread on favorite cake layers.
Wash cukes and slice into 1/2-inch thick rounds. Boil water, salt and vinegar in a large pot. Remove from heat. Let cool slightly. Add spices, garlic, dill and cukes. Place a plate over the cukes to keep them submerged. Let sit overnight (about 8 hours). Then they're ready to eat. Store in the refrigerator.
Combine first 5 ingredients. Mix together oil, vanilla, vinegar and cold water. Add all at once to dry ingredients and blend together well. Bake at 350° for 25 to 30 minutes in an 8 x 8-inch cake pan or make 1 1/2 dozen cupcakes. Serves 9.
Mix all ingredients and cook on low temperature on top of stove for 6 to 8 hours. Serve on buns with barbecue sauce.
Preheat oven to 450°. In a large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Combine dry ingredients in large bowl, then mix together. Make a well in middle of bowl. Place eggs and water/milk gradually into well. When mixing, include dry ingredients from sides. Place flour on flat surface to roll out and cut-out round cookies. Bake in 325° oven for 10 to 12 minutes. Makes 2 dozen.
Mix all ingredients except cabbage and onions; pour over cabbage and onions; toss well. Chill about 4 hours.
Mix all ingredients except orange juice. Pour orange juice over mixture after putting in a 13 x 9 x 2-inch pan that is lightly greased. Bake in a 375° oven for 3/4 to 1 hour.
Roll each chicken breast. Place 2 pieces of dried beef around each rolled chicken breast. Wrap 1/2 piece uncooked bacon around each rolled chicken breast. Place chicken rolls in baking dish. Mix mushroom soup with sour cream and pour over chicken rolls. No salt or seasoning needed. Bake, uncovered, for 3 hours at 250°.
Warm butter, sugar and milk to 105°. Dissolve yeast in a little warm water and mix with warm milk mixture. Beat egg yolks and add to milk mixture. Add other ingredients and blend. Mix in 4 cups and blend until smooth. Add enough extra flour to make dough workable. Knead dough and let rise in a warm spot until double (about 1/2 hour). Punch down and shape into one large loaf or two smaller loaves. Let rise again until double in size. Bake at 300° for 10 minutes, then bake at 325° for about 55 minutes until nicely browned. Check smaller loaves early to see if done.
Saute onions in butter. Add remaining ingredients. Mix together in greased 9 x 13 glass pan. Bake at 350 for 1 hour. Do not cover while baking.
Combine flour, salt, sugar and butter. Mix well. Spread into 8-inch pan; bake until lightly brown. Combine eggs, pecans, brown sugar, coconut, lemon juice and lemon rind. Spread over baked pastry. Bake until golden brown. Cool; cut into bars. Preheat oven to 350°. Good, good.
Cream butter and 2 cups of sugar until smooth. Add eggs, one at a time. Beat well after each addition. Dissolve soda in buttermilk. Add to creamed mixture.
Layer the first 4 ingredients in a bowl; do not stir. Refrigerate overnight. Before serving, top with the tomato, eggs and the mayonnaise, mixed with Parmesan or mild Cheddar cheese (spread over top). When serving, reach spoon to bottom of bowl to get all layers. Serves 8 to 10.
Cook the chicken; cut off the bone and into pieces. Put into an 8 x 11-inch buttered dish. Mix soup and sour cream and pour over the chicken. Crush the crackers and combine with poppy seed; sprinkle over soup mix. Melt the margarine and dribble over the top. Cook 30 to 40 minutes, until bubbly, at 350°.
Mix all ingredients well. Bake in a greased tube pan for 1 1/2 hours at 325°.
Preheat oven to 350°. Sift all dry ingredients together 4 times. Add eggs and oil and mix well (2 minutes). Add carrots and mix 2 minutes more. Fold in chopped walnuts. Pour into ungreased Bundt pan. Bake 1 hour and 20 minutes. Cool completely. Turn out onto plate and frost. For storage, keep tightly covered. May freeze to preserve up to 30 days.
Blend soup, water, oregano and garlic together. In a bowl, combine 1/4 cup soup mixture, bread crumbs, onion, parsley, egg, salt and pepper. Mix thoroughly with beef. Shape firmly into a loaf; place in shallow baking dish. Bake at 350° for 1 hour 15 minutes. Remove from oven, spoon off fat. Pour remaining soup over loaf. Top with cheese and bake until melted. Serves 4-6.
Dissolve instant coffee in hot water. Pour over ice cream in large punch bowl. Add ice and rum flavoring. Combine heavy cream, 1 tablespoon instant coffee and honey. Whip to soft peaks. Fold 1/2 whipped cream mixture into punch. Top with remaining half.
Coat a 13 x 9 x 2-inch pan or baking dish with margarine, bacon drippings, etc. Tear loaf bread into small pieces and cover bottom of pan. Set aside. Saute sausage and drain. You might like to save drippings and make cream gravy. Beat eggs well; add milk, cheese, salt and pepper. Dip over bread in pan, as evenly as possible. Bake in 350° or 400° oven until firm, about 30 minutes. This can be fixed the night before and left in refrigerator. It will take longer to bake. Serve with biscuits and gravy with apple jelly. Sprinkle sausage over crumbs, then eggs.
Cream together margarine and sugar; beat in eggs. Dissolve soda in buttermilk and add alternately with flour and salt. Mix in orange peel, nuts, dates and coconut. Cook in a 300° oven until done. Bake in a ring pan.
In large bowl, combine 1 1/2 cups flour, yeast, chives and dill weed. In food processor bowl, process cucumber until smooth (should have 3/4 cup). In a saucepan, heat and stir cucumber puree, sour cream, sugar, water and salt until warm. Add to flour mixture. Beat with mixer for 30 seconds on medium. Beat on high speed for 3 minutes. Using spoon, stir in as much of remaining flour as you can. Knead; shape into ball. Place in greased bowl. Cover; let rise until double (45 minutes). Punch down; turn onto floured surface. Cover for 10 minutes. Shape into 12 balls; arrange on baking pan. Cover; let rise until nearly double (30 minutes). Bake at 350° for 20 to 25 minutes or until light brown.
Combine all ingredients. Refrigerate for 1 hour before serving. May be made ahead of time.
Brown beef, onion and green pepper in margarine. Add remaining ingredients. Simmer for 25 to 30 minutes. Yields 8 servings.
Melt chocolate and peanut butter in microwave or double boiler, stir often to mix well. Add remaining ingredients; stir with wooden spoon to coat evenly. Drop by teaspoons onto waxed paper. Yields 11 dozen.
Slice cabbage and onion thin, sprinkle with sugar. Boil together vinegar, oil and spices. Pour over cabbage and onion. Cover and refrigerate overnight. Mix and serve.
Brown hamburg and onion in oil. Work hamburg with fork until fine. Add remaining ingredients. Salt and pepper. Simmer no less than 2 hours.
Mix and let simmer for 1 hour, all but the last 4 ingredients. Add French's spaghetti mix. In large frying pan, brown hamburger, onion and green pepper. When cooked, add to sauce and simmer all together for about 3 hours.
Mix Tahini, pepper, salt and garlic in blender for about 3 minutes. Press chickpeas through sieve and add to blender. Mix to thick paste. Alternately add small quantities of oil and lemon juice. When finished, place in small bowls. Garnish with black olives and parsley. Serve with wedges of Lebanese bread.
In a saucepan, cook raisins, water and shortening for 5 minutes over medium heat. In a large bowl, combine remaining ingredients and mix with the raisins. Pour in a 9 x 13-inch pan and bake at 350° for about 35 minutes. This makes a good moist cake that keeps well.
Drain water from beans. In mixing bowl, combine drained beans and mushroom soup. Mix well. Pour into casserole dish. Gently place onion rings on top. Place in oven at 350° for approximately 20 minutes or until onions are browned.
Parboil zucchini until almost tender. Mix soup, sour cream, onion and carrots. Add to zucchini. Add shrimp and cook about 10 minutes. Melt butter, toss with stuffing. Put half of the stuffing mixture in an 8-inch square pan. Add zucchini, top with other half of stuffing. Bake at 350 degrees for 30 minutes.
Brown hamburger and layer in a 9 x 12-inch baking pan. Sprinkle salt, pepper, minced onion and garlic salt to taste. Spread mushroom soup over hamburger. Lay out Tater Tots on top. Sprinkle on parsley flakes. Bake at 350° for 45 minutes.
Fry ground beef and onion together. Drain. Mix Veg-All and catsup to ingredients. Put catsup on top. Bake at 350° for 20 minutes.
Mix and refrigerate until firm. Roll into a ball and roll in 1/4 cup of minced parsley and 1/4 cup chopped nuts. Serve with crackers.
Cook sugar and water until soft-ball or 240°. Beat egg white until it forms a peak. Pour syrup in egg white and vanilla. Beat until it can be dropped by spoonfuls on waxed paper.
Mix Dream Whip according to directions on box and whip until stiff. Continue beating with electric mixer while adding cream cheese, a little at a time. Add other 4 ingredients and mix, then chill 2 hours.
Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes or until the meat is fork-tender. Stir in the green pepper strips, celery, onion and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be tender-crisp. Peel the tomatoes; cut into wedges and gently stir into meat.
In large pan, melt marshmallows and milk together. Remove from heat and add lime jello until dissolved. Stir in softened cream cheese until melted and well blended. Add mayonnaise to whipped cream and fold into jello mixture and pour into mold or bowl.
Brown onion slightly in skillet. Add other ingredients to onion. Mix well and cover; let simmer 15 minutes. Add beans and pour into casserole dish. Make Corn Bread Mix.
Mix together pimentos, green pepper, onion, Worcestershire sauce, lemon juice, garlic powder and salt. Add cream cheese and Cheddar cheese. Mix all together; form a ball and roll in nuts.
Boil the whole milk; add the rice and let it cook on low fire until rice is soft. Keep stirring in between. When the rice is cooked, add cream, sugar, nuts and raisins.
Sift flour with sugar, baking powder and salt. In mixing bowl, combine milk, eggs and oil. Add dry ingredients; blend, but only until lumps disappear.
Combine all ingredients in large bowl. Blend thoroughly with a pastry blender. Roll dough into a ball in bowl. Sprinkle lightly with flour. Divide into 4 sections. Makes 4 pie crusts or top and bottom for 1 (9 x 13-inch) cobbler.
Put sliced cucumbers in crock. Boil 1 gallon water and 1 pint canning salt and pour over cucumbers. Let stand 1 week. Drain water off. Pour 1 gallon of boiling water over cucumbers. Let stand 24 hours and then drain. Mix the granulated sugar, vinegar and pickling spice. Let come to a boil and pour over cucumbers. Do this 4 times with same ingredients. The fifth time, bring to a boil with same ingredients again. Pour over cucumbers that are placed in jars and seal.
In a large skillet, melt butter over moderate heat. Add eggs and stir with a fork until well cooked. Add cubed pork, rice and green onions. Cook over moderate heat for 5 minutes, stirring frequently. Add peas, soy sauce and sugar to rice mixture. Mix well. Continue cooking 5 to 10 minutes, stirring very frequently to prevent sticking until mixture is hot. Makes 6 servings. Good with bean sprout salad and Oriental style vegetables, followed by ice cream.
Mix all together. Pour into prepared pie crust and bake 1 hour at 300°.
Place roast in pan and add soup mix and cola. Cover and seal tightly with foil over pan. Roast at 300° until tender.
Cook potatoes, onions and limas until done, about 20 minutes. Add other ingredients and simmer.
Soak bread in milk in greased baking dish. Combine eggs, sugar, salt and cinnamon and stir it into the bread mixture. Add the raisins and set into a pan of water. Bake in a 350° oven for 45 to 50 minutes or until the knife comes out clean. Approximate yield: 6 portions.
Tear lettuce into bite size pieces and place in dish. Layer remaining ingredients in order given. Add sugar to mayonnaise and spread over the top as you would frosting. Top with grated cheese. Cover and refrigerate 8 to 12 hours.
Mix first four ingredients well and roll into balls. Melt chocolate chips and paraffin. Dip balls in chocolate and refrigerate.
Melt cheese. Add rest of ingredients. Mix well. Pour into crock or dish with cover. Serve with crackers. Will keep in refrigerator up to 3 months.
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 9-inch shallow baking dish (1 1/2-quart). Press stuffing across bottom and up sides of dish to form a shell. Combine soup, milk, turkey and peas; pour into stuffing shell. Bake, covered, at 350° for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer. Makes 4 to 6 servings.
Put 2 cups flour in a deep mixing bowl. Make a well in the middle of the flour and add the eggs and water. Gradually mix the dry ingredients into the liquid ones with your hands or a wooden spoon until well blended. Gather into a ball and knead until very smooth on a floured board, adding a little more of the remaining flour if the dough sticks to your hands. Knead for 10 minutes. Cut dough into thirds and roll out one-third at a time.
Moisten bread with water and drain well. Add the evaporated milk and knead it with your fingers. Add eggs, 1 cup sugar, coconut milk, cinnamon, ginger, butter, raisins and vanilla.
Pound the garlic with the salt and walnuts until well blended and creamy. If you like the taste of chopped nuts, just mix the chopped nuts with the salt and garlic, which you put through a garlic press. Add the bread crumbs with oil, a little at a time, then the vinegar and finally the cold water. Put enough water to make the mixture soft like a paste.
Grind cucumber pulp. Place on cheesecloth and squeeze out the juice. Combine pulp with cream cheese, onion and seasonings, mixing thoroughly. Add just enough food coloring to make spread pale green.
Layer all ingredients, starting with eggplant and ending with Mozzarella. Place in foil. Make a ball of foil and close loosely on top, so it does not stick to cheese. Bake on barbecue, lid down for 10 minutes.
Place turkey, soups, peas, carrots and chicken broth in large casserole dish. Mix together oleo, broth and stuffing mix. Crumble on top of mixture in casserole dish. Bake uncovered at 350° for 30 minutes or bubbly. Serves 6.
Spread each chip used with 1 teaspoon of refried beans. Sprinkle grated cheese over them evenly and top with jalapeno ring. Bake in oven at 350° until cheese has completely melted. Serve and enjoy.
Combine cornstarch and brown sugar well. Add milk gradually, blending smooth. Cook over medium-high heat until thick, stirring to prevent lumps. Remove from heat. Add butter, vanilla and nutmeg.
Mix butter, sugar and flour. Make small balls; press with thumb. Fill thumbprint with jam. Bake at 375° for 10 minutes or until light brown on edge.
Melt butter and add flavorings. Bake in slow oven at 250° for 1 1/2 hours.
Mix jello, oranges and pineapple together. Let sit until ready to serve, then mix in Cool Whip.
Rinse and chop sauerkraut. Combine all ingredients. Form into walnut size balls. Roll in 1/2 cup bread crumbs. Place on cookie sheet (ungreased or sprayed with Pam). Bake at 250° for 1 hour. Makes 3 to 5 dozen, depending upon size.
Peel, core and slice apples. Put apples into deep 2-quart baking dish. Sprinkle with 2 tablespoons of sugar and cinnamon. In separate bowl, crumble together flour, sugar and butter. Sprinkle crumbled mixture onto apples. Bake in preheated 350° oven for 45 minutes to 1 hour. Serve with ice cream or cheese.
Mix flour, salt, pepper and Creole seasoning in one bowl. Break eggs into a bowl and add a small amount of milk. Beat. Cut the venison into serving sizes; flour them and then dip into the egg mixture. Then flour again. Fry in a pan with vegetable oil. After frying, place in a covered dish in the oven at 350° for 20 to 25 minutes.
Mix well. Pour ingredients into pan. (The crust is as yet unbaked.) Bake in preheated oven at 350° for approximately 50 minutes. Do not turn off oven. Remove cheesecake and top with 1 pint commercial sour cream and return to oven for another five minutes. Let cake cool.
Peel and cut potatoes as for thick French fries. Place in an 8 x 12 x 2-inch dish. Cover potatoes with sugar and salt. Sprinkle with cinnamon and sugar. Add pieces of butter. Pour lemon juice over mixture. Sift flour evenly over the potatoes; stir so flour is barely seen. Bake for 1 hour at 400°. Baste frequently with the thick syrup.
Mix all ingredients; pour into unbaked shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 30 to 40 minutes.
Combine ingredients. Place in 2-quart casserole. Sprinkle with paprika. Bake uncovered at 350° for 30 minutes. (Use sour cream with chives and omit onions.)
Brown meat; drain. Add onion, bell pepper, tomato sauce, 1 can water and seasonings. Simmer 20 to 30 minutes. Add rice and peas. Heat thoroughly and serve.
Mix the apples, cinnamon and 5 tablespoons of sugar in a small bowl and set aside. In a large bowl mix together by hand the rest of the ingredients.
Tear the hot dog buns into bite-sized pieces. Put into a lightly greased 13 x 9-inch baking pan. Sprinkle the hot dogs evenly over the top. Pour chili over the top, then sprinkle with onions and then the grated cheese.
Melt butter in casserole. Add other ingredients, except chicken, and mix well. Place chicken on top and sprinkle with salt. Cook in oven at 350° for one hour 15 minutes to one hour and a half, uncovered. Do not stir while cooking. Sprinkle with paprika and serve.
Mix sugar, vinegar and spices together; pour over cucumbers. Put in refrigerator. Do not heat vinegar and spices. Takes from 4 to 6 weeks to be good. Keep in refrigerator. Pack pickles and onions in gallon jar. This is enough for 1 gallon.
Scald milk. Mix cornstarch and sugar. Add egg yolks. Add this mix to scalded milk. Cook until thick, then add vanilla. Layer cookies and bananas in a bowl, repeating until all gone. Top with a meringue, if desired.
Drain the salmon, reserving the liquid. Add milk to the liquid to make 1 cup. Beat eggs and add to the liquid. Flake the salmon. Add the other ingredients; mix thoroughly. Line a greased loaf pan with aluminum foil. Turn in salmon mixture and bake at 350° for 1 1/4 hours. Turn out onto platter. Garnish with stuffed tomatoes and serve hot.
Melt butter in oblong casserole. Combine flour, sugar and milk; mix to a smooth batter. Pour batter on top of butter. Pour peaches over batter. No need to stir. Bake at 375° for 35 to 40 minutes.
Bake nuts at 350° until brown, about 15 minutes. Put in popped corn. Melt butter and sugar together. Drizzle over mixture. Bake for 20 to 30 minutes, stirring occasionally. Cool completely and store in airtight container.
Mix sugar, egg and shortening until creamy; add flour, soda and salt. Stir in vanilla, nuts and raisins. Bake on ungreased cookie sheet at 375° for 10 minutes. Makes 5 dozen.
Combine flour, brown sugar, nuts and margarine; press into 9 x 13-inch pan and bake 10 minute at 375°. Cool.
In large bowl combine flour, brown sugar, baking powder, ginger and baking soda. In another large bowl stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey and vanilla. Add carrot mixture to flour mixture, stirring only until combined. Spread batter in an ungreased 13 x 9 x 2-inch baking pan. Bake in a 350° oven approximately 25 minutes or until a toothpick inserted comes out clean. Makes 36 bars.
Mix all ingredients together and pour into graham cracker crust (2 pie tins or 9 x 13-inch pan). Keep in refrigerator.
Mix sugar, shortening and eggs well. Mix in remaining ingredients. Place in refrigerator overnight. Bring out and roll half of dough into a loaf and slice into 1/8-inch slices and place on cookie sheet; bake 8 to 10 minutes or until golden brown in a 350° oven.
Combine the caramels with milk in the top of a double boiler and heat until caramels are melted. You can do this in the microwave too, at High for about 3 to 4 minutes, stirring often. Beat with a wooden spoon until creamy. Stir in pecans. Drop by spoonfuls onto a sheet of buttered wax paper. Let set for 15 minutes.
In a large saucepan, melt shortening. Add 1/2 cup chocolate chips; heat over low heat until chips melt. (Watch these; do not let the chocolate scorch.) Stir in coffee crystals; blend until they dissolve. Stir in sugar, eggs and vanilla. In a medium mixing bowl, combine the flour, cocoa, baking powder and salt. Stir into the coffee mixture. Add 1 cup chocolate chips. Drop by rounded teaspoonfuls or tablespoonfuls onto lightly greased cookie sheet. Bake at 350° for 10 minutes. Let cool 1 minute before removing from sheet. Makes 3 dozen of the large size cookies. (Some people prefer the cookies without the coffee flavor.)
Combine oil, vinegar, salt, sugar and pepper. In this mixture, marinate artichoke hearts, peas and onions overnight. Before serving salad, tear washed and chilled greens and place in a glass serving bowl. Add Bleu cheese, mandarin oranges, avocados and marinated vegetables. Toss well and serve.