HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub piece of lemon over turkey wing, lightly season with salt and pepper. Bake in oven for 1 1/2 hours at 350°, the last 1/2 hour, raise temperature to 450° to brown turkey wings.
Combine all ingredients. Roll into small balls. Bake for 20 to 25 minutes at 350°. Place on paper towels to absorb excess grease.
Preheat oven to 350°. Mix tuna, cream soups, 1 can milk and 1/2 bag chips. Add peas. Transfer to shallow baking dish. Top with remaining chips. Bake 30 minutes, uncovered, or until hot.
Combine oil and next 7 ingredients in shallow pan. Add chicken, turning once to coat both sides. Refrigerate 30 to 45 minutes, turning once more. Prepare grill or heat broiler. Grill or broil until completely cooked through.
Blend in mixer the above ingredients. Next, by hand, stir in another 2 1/2 to 3 cups flour. Knead for 8 to 10 minutes. Put in greased bowl and cover for 1 hour. Put in warm place to rise. Knead down; form into loaves. Allow to rise again and bake in a 375° oven for 30 minutes.
Combine cornmeal and flour. Mix well. Add 1/2 to 1 cup onions. Add creamed corn, sugar, eggs, grated cheese, oil and cayenne pepper. Add milk. Mix well with spoon. Pour into greased pan. Bake at 350° for 1 hour or until golden brown. Let set one hour before serving. (The longer it sets, the better it is.)
Combine all ingredients; cover and chill at least 2 hours. Serve with an assortment of fresh vegetables. Yields 2 cups.
Mix together the ground beef, egg, onion and bread. Form into meatballs and then roll in cornflake crumbs. Brown slowly in large or electric skillet, turning each to brown on other side. Drain excess fat.
Combine in saucepan, cornstarch and salt. Scald milk and slowly add to saucepan. Cook slow to thicken, about 3 minutes. Add a little to slightly beaten egg yolks and pour into mixture. Cook 1 minute. Remove from heat and add margarine and stir until melted. Add 2/3 cup coconut. Add vanilla, cinnamon and fruit cocktail. Cool slightly and pour into graham cracker crust. Sprinkle top with rest of coconut. Chill.
Mix first 5 ingredients together. Shape into small balls and chill for 1 hour. Melt chocolate and wax in double boiler over medium heat until chocolate and wax are completely dissolved. Dip balls one at a time using a toothpick. Lay on wax paper to cool. Makes approximately 80 to 100 balls. They freeze very well.
Fry bacon and drain. Saute pepper and onion in bacon drippings until tender. Drain off excess fat. Drain corn and mix with other ingredients. Heat to serving temperature, stirring constantly.
Mix the flour, 1 1/2 cups sugar, raisins and cooked apples (optional), 3/4 cup butter, 1 cup milk, cinnamon, nutmeg, eggs and soda. Put in a sheet pan and bake 25 minutes at 325°.
Mix spaghetti, butter, Parmesan cheese and eggs together and make crust (9 x 13-inch pan). Brown beef, onion and pepper in skillet. Add other ingredients. Pour into crust. Top with cottage cheese and pepperonies. Bake for 30 minutes at 350°.
Melt butter and marshmallows over low heat. Crush crackers and mix into marshmallow mixture. Add raisins, nuts, cherries and candy. Mix well. Mold in stem pan.
Mix all ingredients and pour into 9-inch unbaked pie shell. Bake 40 minutes at 325°.
Preheat oven to 350°. Grease two 8 x 8-inch pans. Mix all ingredients, except cheeses. Spread 2 tablespoons chicken mix on tortilla. Put on some of each cheese, roll up and place seam side down. Cover with foil and bake for 30 minutes. Remove foil and bake 10 minutes more. Serve with cheese and sour cream.
Combine all ingredients in a crock-pot, mixing together well. Cover and cook on low for 8 to 12 hours. Serve over noodles or rice.
Combine all ingredients in large bowl and mix well. Shape into 2 loaves. Place in loaf pans that have been greased. Bake at 350° for 1 1/4 hours. Remove from pans and let stand for 10 minutes before serving.
Combine red pepper, yellow mustard, Tabasco and water to make a sauce. Cut up fryer into frying pieces; salt chicken pieces. Dip chicken in sauce and roll in flour.
Mix in order given. Bake in 350° oven in 8 x 8-inch pan. Use with any kind of fruit. Very good!
Slice tomatoes, cucumbers and onions. In a salad bowl, add vinegar, olive oil, basil, oregano and garlic. Mix. Add your tomatoes, cucumbers and onions. Mix together. Marinate ingredients in refrigerator for 2 to 3 hours, then serve.
Mix first 4 ingredients. Let set until you make crust. If using bought crust, let mixture set about 20 minutes. Pour mixture into crust. Add 1 cup pecans to each pie. Mix in. Bake at 400° for 10 minutes, then 325° approximately 30 minutes.
Microwave oleo in a 4-quart bowl on High for 1 minute or until blended. Add sugar and milk; mix well. Microwave on High for 5 minutes until mixture begins to boil. Stir after 3 minutes. Mix well; scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes. Stir in chocolate pieces until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares.
Saute the onion, garlic, bacon and condiments in butter. Add flour and cook until a smooth roux is created. Gradually add milk and cook for several minutes to the consistency of a medium cream sauce. Chop the spinach very fine. Then squeeze all the juice from spinach. Add spinach to sauce; bring to a slow boil and cook 5 minutes. Serves 4 to 6.
Cut hot dog rolls in half lengthwise. Cut each half lengthwise to make sticks. Blend butter with pepper and salt. Spread butter mixture on cut sides of bread sticks. If desired, press into grated cheese. Place on baking sheet. Toast in a 450° oven about 8 minutes or until golden brown. Serve hot. Makes 24 sticks.
Melt margarine, chocolate and peanut butter in saucepan. Add cereal, stir gently to coat all pieces. Cool slightly. In brown grocery bag, pour in confectioners sugar. Shake cereal in sugar to dust all pieces. Serve in large ceramic "dog" dish. Kids love this.
Mix Jell-O according to box directions. Add drained fruit cocktail and bananas and Cool Whip.
Mix ingredients together, adding rhubarb and nuts last. Bake at 350° for 40 minutes.
In a bowl or pan, place peeled tomatoes. Using 2 knifes, slice until desired consistency. Add tomato paste, chilies, onion and garlic. Mix with a spoon until well blended. Enjoy!
Butter sides of 9 x 13-inch pan. Spread cherry pie filling on the bottom. Add pineapple juice also. Then, sprinkle cake mix evenly over pineapple. Melt oleo and slowly pour over the cake mix. Top with chopped nuts and bake at 350° until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside. Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
Melt morsels and peanut butter in saucepan over low heat. Remove from heat and stir in cereal until well coated. Drop by spoonful onto waxed paper or buttered baking sheet. Refrigerate until firm.
Saute rice and onion in olive oil, stirring occasionally, 15 minutes. Add boiling water and salt; cover and simmer 10 minutes. Wash spinach; cut in 1/2-inch lengths. Add to rice. Mix thoroughly; cover and continue to simmer, stirring occasionally, 15 minutes. Makes 4 to 6 servings.
Cream powdered sugar, white sugar, butter and vegetable oil. Add eggs, flour, soda, cream of tartar and vanilla. Chill. Roll into balls and press down with a glass dipped in sugar. Bake at 350° until golden brown.
Chop tomatoes, peppers and add remaining ingredients; put in refrigerator 4 hours.
Mix flour, baking powder and soda. Stir in butter and fat. Add buttermilk to make a stiff dough. Knead lightly. Roll out on floured board. Cut in to small rounds. Bake for 20 minutes at 375°.
Put all ingredients into crock-pot. Cook on high for 3 hours, stirring occasionally. Serve over hot buttered noodles. (White rice is good, too.)
Mix with electric mixer cream cheese and peanut butter, then add milk. After it is mixed well add powdered sugar at a slow speed. Scrape sides and bottom of bowl to be sure it is mixed well. Add	Cool Whip. After it is mixed well, put into chocolate or graham cracker crust. Top with whipped cream topping. Makes 3 pies.
Cover the broiler pan with aluminum foil. Remove the head of the fish. Cut down the backbone to open the fish. Wash and dry the opened trout thoroughly. Turn the oven to broil and place the trout, skin side down, on the broiler pan. Season with salt and pepper and broil 5 minutes, 3 inches from the heat. Baste with melted butter seasoned with salt and pepper. Broil 10 minutes longer or until trout is dry and flaky. Serve with tartar sauce or horseradish mixture and ketchup.
Empty juice and corn syrup in punch bowl. Add sherbet and ice. Pour ginger ale over mixture. Allow most of ice to melt. Garnish with thin slices of orange. Yields 40 servings.
Combine first six ingredients in mixing bowl. Chill until firm. Shape into ball. Roll in pecans to coat. Serve with crackers.
Combine sugar and water in a small saucepan; bring to a boil and boil for 5 minutes. Remove from heat; cool slightly. Reserve one lemon to slice for garnish. Grate zest of two lemons; juice eight lemons. Combine juice and zest with warm syrup. Steep one hour. Strain.
Preheat oven to 350°. Mix all ingredients together. Pour in glass 8 x 12-inch pan and bake until golden brown.
Cook bacon until crisp. Remove from skillet. Add onion to 1 tablespoon drippings. Cook until tender. Blend in cornstarch, salt and mustard. Drain beans, reserving 1/2 cup liquid. Stir in reserved liquid. (Do not add beans yet.) Cook and stir constantly until thick and translucent. Blend in sugar and vinegar. Add beans and heat thoroughly. Top with bacon pieces and egg (chopped). Makes 4 servings.
Butter and flour 5 to 6-ounce ovenproof custard cups or ramekins. Melt chocolate and butter over hot water in a double boiler; cool slightly. Beat eggs, yolks and sugar with electric mixer on medium-high until pale yellow (about 10 minutes). Reduce speed and add flour gradually. Add melted chocolate and beat until glossy (5 minutes). Pour mixture evenly into prepared cups. Bake at 325° for 12 minutes or until set around edges but centers still move slightly. While still warm, turn out of custard cups upside down onto plate or serve in ramekins. Dust with confectioners sugar and serve immediately over vanilla custard sauce.
Combine peanut butter, honey, 1/2 cup coconut, vanilla and dry milk. Mix well. Roll into 1-inch balls. Roll in remaining coconut. Yields 15 to 20 snowballs.
Place chicken in large heavy ovenware pot. Peel potatoes, slice 1/2-inch thick; place on top of chicken. Peel and quarter onion. Peel carrots and cut lengthwise. Place carrots, beans, parsley flakes and pepper on top of potatoes. Pour sherry over all. Cover tightly. Bake at 300° for 2 hours.
Mix all ingredients together in boiler, then pour into pie crust; use one for top. Cut 3 or 4 places in crust on top. Press edges together around pan. Put in oven at 325°. Cook until brown, then serve.
Remove stems from berries, forming a flat base. Place berries, pointed end up. With sharp knife, carefully slice berry in half vertically through center to within 1/4 inch of base. Cut each half into 3 wedges, forming 6 petals (do not slice through base). Pull petals apart slightly. In small bowl, beat the cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip or small spoon, fill berries with cream cheese mixture. Use as garnish on cakes or as a mini dessert.
Mix dry ingredients. Stir in butter and mix well. Reserve 1 cup of flour-oat mixture for the topping. Pat the remaining oat mixture into an ungreased 12 x 7 x 2-inch pan. Bake at 350° for 20 minutes.
Wash, dry and remove stems from spinach; tear into pieces into a large bowl. Add bean sprouts, water chestnuts, eggs and bacon. Toss lightly. Add dressing and toss again.
Roll Ritz crackers with rolling pin. Save 1/2 cup aside and put rest in 9 x 13-inch pan. Melt oleo and pour over crackers, pat down.
Combine cookie crumbs and margarine and press into bottom and 1 1/2 inches up side of 9-inch spring-form pan. Soften gelatin in water. Stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in Cool Whip. Reserve 1 1/2 cups cream cheese mixture. Pour over crust remaining cream cheese mixture. Top with chopped cookies and reserved cream cheese mixture. Chill until firm. Sprinkle a bit of crushed cookies on top for decoration.
In a large heavy pot, bring the water to a boil; add salt. Add the cornmeal in a thin stream, stirring all the while with a wooden spoon. Cook, stirring constantly, over medium heat until the mixture thickens and begins to leave the side of the pan, about 15 to 25 minutes, depending on the coarseness of the cornmeal. Immediately pour the Polenta onto a lightly oiled wooden board or platter. Let it cool for 15 minutes, then cut into slices. Serve with Salsa Fresca de Pomodori.
Preheat oven to 350°. Beat the following: sugar, butter and eggs. Beat until fluffy, then add buttermilk, baking powder, baking soda and salt. Add flour to stiffen dough. Roll and cut out. Bake for 5 to 10 minutes.
Cream butter and sugar. Add eggs, one at a time, and vanilla. Mix well. Sift flour and spices together; add alternately with buttermilk to which soda has been added. Mix well and fold in the preserves and pecans. Bake in a greased tube pan at 325° for 90 minutes. This is a moist cake. Freezes well.
Using a large pot (such as a turkey fryer), half fill with water. Bring to the boil and add the bottle of Zatarain's, the artichokes and lemons. Bring back to the boil and add the potatoes and the sausage. Wait 10 minutes, then add the first 5 lobsters. For 1 1/4 pounds, cook for 12 minutes. For a 2 pound lobster, cook for 18 minutes. Cook the second batch of lobsters, then remove everything from the pot and enjoy. Melt the butter with the garlic and serve on the side.
Cook beef, onion and green pepper until meat is brown. Drain. Place all ingredients in large pan and simmer for 1 to 2 hours.
First: Chop 3/4 cup olives coarsely. Soften cream cheese. Add Blue cheese, grated Cheddar cheese, Worcestershire sauce and liquid pepper seasoning, beat until smooth. Mix chopped olives with cheeses.
Saute beef and onions in skillet until cooked. Add sprouts, chestnuts and drained mushrooms. Stir-fry for 2 minutes. Roll out crescent rolls, flattening with rolling pin. Cut each square in half. Place 2 or 3 teaspoons of mixture in each half and seal by folding ends of dough together. Place on ungreased cookie sheet and bake at 350° for 15 minutes or until golden brown.
Fry bacon and reserve a little grease to fry chopped onion and celery. Add mushrooms. Combine these with wild rice. Mix together with mushroom soup. Bake in greased casserole. Cover and bake at 350° for 30 minutes. Serves 4.
Chop mushrooms fine. Saute 5 minutes in butter. Blend in flour and salt. Stir in light cream (or milk). Cook until thick. Add chives and lemon juice. Spread mixture on lightly buttered triangles of Melba thin bread. Bake at 400° for 8 minutes. Can freeze before baking, if desired. Makes approximately 36 triangles.
Mix all ingredients except peanut butter. Cook until forms firm ball	when dropped in cup of cold water. Remove from heat and beat until it starts to get thicker. Add peanut butter and beat until blended. Pour into buttered pan. Cool and cut into squares.
Brown steak in fat; cook in water until done. Add onions and spices. Add potatoes and cook until done. Thicken with flour.
Arrange apples in greased 8 x 8 x 2 pan. Mix remaining ingredients with fork. Sprinkle over apples. Bake at 375° until apples are tender and topping is golden brown, about 30 minutes. Serve with cream, ice cream or hard sauce, if desired. Yields 6 servings.
Cook butternut squash. Drain and mash. Add all other ingredients. Pour in casserole dish and bake in 350° oven until bubbly and brown.
Mix and pour into 2 uncooked pie shells. Bake at 350° for 45 minutes.
Combine all ingredients in a mixing bowl. Thoroughly mix and roll into a ball. Chill and serve with your favorite crackers.
Combine ingredients and spread a rounded teaspoon on rye bread slices. Bake at 325° for 10 minutes or until cheeses are melted and bread toasted. Can be made ahead and baked when ready. Makes 35 to 40 appetizers.
Mix all together. Knead well. Shape into 5 rolls and wrap in wax paper. Refrigerate 24 hours. Remove wax paper. Bake on a slotted rack at 300° for 1 hour or at 200° for 3 1/2 to 4 hours.
Mix shortening, sugar and eggs. Add milk. Sift flour, soda and salt and add to sugar mixture. Add fruit and nuts. Drop by spoonful on ungreased cookie sheet and bake for 8 to 10 minutes at 400°.
Mix dry ingredients and shortening. In separate dish, mix egg, vinegar and water. Mix all together with fork (real sticky). Chill 15 minutes. Yields crust for 2 double crust pies.
Place onions in baking dish. Add green pepper, celery, tomatoes and seasonings. Cover and bake until tender, about 1 hour, at 350°. Serves 4.
Mix first eight ingredients and pour into pie shell. Bake 1 hour at 350° or until firm in middle.
Mix cream cheese and taco sauce together until smooth. Put shredded cheese on top of mixture. Top off with sliced olives.
Brown hamburger meat in skillet. Pour pork and beans in saucepan. Add all ingredients. Bring to boil. Add hamburger meat and let simmer for at least 30 minutes. Serve with or without noodles.
Bring 1 cup apple juice to a boil. Dissolve Jell-O. Add ice cubes to 1/2 cup juice to make 1 cup. Mix into Jell-O. Add all the rest of the ingredients to make salad. (Strawberry flavor is good also.)
Slice cucumbers and onions; cut peppers in strips. Soak overnight in 1/2 cup canning salt. Drain well. Bring vinegar, sugar and spices to a boil. Add vegetables and let it come to a boil for 15 minutes. Pack in hot jars and seal.
Mix ingredients, stirring well. Drop by teaspoon on lightly greased cookie sheet at least 2-inches apart. Bake 10 minutes at 350°.
Beat all together until smooth. Bake 40 minutes at 350° in a long pan or in layers. Ovens vary.
Cook and drain broccoli. Simmer onion in margarine until brown. Add water, milk and cheese and stir until melted. Add broccoli, rice, soup and mix. Pour in 1 1/2-quart dish and bake 30 to 40 minutes at 350°.
Cook spaghetti; put in large bowl and add all ingredients. Toss. Refrigerate overnight or all day.
Preheat oven to 375°. Take a 13 x 9 baking pan. I use my cookie sheet. Layer out and cover bottom of pan with 1 can crescent rolls, tucking all spaces together around edge; pinch up. Spread sausage and cream cheese mixture; top with second can of crescent rolls around edge. Pinch together the two crusts. Bake at 375° until rolls are lightly browned, about 10 to 15 minutes.
With meat mallet, pound cutlets to 1/8 inch thickness. Sprinkle with salt and pepper and coat with flour. In skillet, over medium-high heat, in olive oil and butter, cook veal until lightly browned on both sides. Reduce heat to low.
Saute sausage and hamburger; drain. Mix with remaining ingredients. Heat to serve. Spread on rye bread or crackers. Excellent for hors d'oeuvres.
Cut biscuits in half. Roll in mixture of cinnamon and sugar. Put in greased Bundt pan. Layer biscuits. Melt butter, brown sugar and water. Boil 2 minutes. Pour over biscuits. Bake at 350° for 25 minutes.
Prepare cake mix as directed on package. Bake in a greased and floured 13 x 9-inch pan at 350° for 35 to 40 minutes. Cool cake in pan 15 minutes; then prick with a utility fork at 1/2-inch intervals. Meanwhile, dissolve gelatin in boiling water. Add orange juice and pour carefully over warm cake. Chill at least 2 hours. Garnish as desired.
Scald milk. Let cool until lukewarm. Add sugar, shortening, yeast and flour. Beat until smooth. Let rise until double in bulk. Work down. Roll out and double back. Re-roll and cut with biscuit cutter. Let rise and bake at 425°.
Brown sausage with hamburger. Put in crock-pot, then add Velveeta (cubed) and rest of ingredients. Set temperature to medium. Stir until cheese melts and serve warm with Doritos.
Melt butter in baking dish. Blend flour, sugar and milk and pour over butter. Add fruit on top of mixture. Crust will form on top. Bake in 300° oven until brown.
Mix all ingredients and pour into a large Pyrex dish. Chill 3 to 4 hours. This can be frozen.
Cook 1 1/2 hours. Makes 14 cups or 10 large servings.
Mix undrained pineapple and lemon pudding; let set. Drain fruit cocktail and oranges and mix with pineapple/pudding. Fold whipped topping into fruit. Chill. Makes 8 to 10 servings.
Saute first 3 ingredients in oleo. Add pepper. Cook broccoli; drain. Add rice, soup, Cheez Whiz and hot sauce. Mix and bake for 30 minutes at 350°.
In a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1 1/2 hours. Drain. Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water; mix well. Pour over the ribs. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve over noodles, if desired. Yield: 4 to 6 servings.
Melt chocolate and butter in saucepan. Add sugar and milk. Cook until boiling. Boil for 3-4 minutes, stirring constantly. Remove from heat and add vanilla. Drizzle on your favorite ice cream.
Arrange sliced potatoes and onion in greased 2 quart dish. Sprinkle salt, pepper and parsley flakes. Combine meat, milk, cracker crumbs, catsup/chili. Spread over sliced potatoes. Bake in the oven at 350° for 1 hour. Decorate with catsup, if desired.
Thoroughly cream shortening and sugar. Add egg and beat well. Add sifted dry ingredients alternately with milk and vanilla. Mix thoroughly.
Beat eggs and sugar well. Add next 5 ingredients in order given. Pour into pie crusts. Bake at 350° for about 45 minutes.
Fry bacon (cut up) and onion in skillet. Mix with remaining ingredients. Cook in crock-pot on low, covered for 6 hours and uncovered for 45 minutes.
In 3-quart saucepan, over low heat, melt butter. Stir in milk, vanilla and salt. Mix well. Remove from heat. Gradually add 1 1/2 cups confectioners sugar, stirring until mixture is thick and smooth. Add peanut butter and corn syrup; mix well. Turn out onto board lightly sprinkled with remaining confectioners sugar. Knead until consistency of fondant. Form slightly rounded teaspoon of dough into balls.
Cook frozen vegetables in butter. Drain. Combine remaining filling ingredients with vegetables and mix well. Set aside.
Cream butter and sugar. Add vanilla and eggs. Add oil; mix well. Add dry ingredients. Roll into balls and dip in sugar or sugar and cinnamon. Press with glass. Bake at 325° for 10 to 12 minutes. Make good sized batch.
Drain and flake salmon. Remove skin and bones. Combine salmon with next 6 ingredients; mix well and chill. Form into a log; roll in pecans and parsley. Serve chilled with a variety of crackers or vegetables (raw).
Brown ground beef - Drain. Add rest of the ingredients. Bring to boil. Reduce Heat. Cover and simmer for 15-20 minutes or until peppers are tender.
Cook vegetables, vinegar, sugar, salt and seasonings for 40 minutes. Thicken with cornstarch. Ladle into pint jars. Process 20 minutes at 10 pounds pressure. Yields approximately 18 pints.
In a saucepan, combine the milk and cornstarch. Cook until thick and set aside to cool. In a bowl, cream the shortening, butter and sugar with an electric mixer for about 10 minutes. Add the creamed mixture to the milk mixture. Add the salt and vanilla. Beat together with the mixer until creamy like whipped cream.
In a large bowl, combine all ingredients except confectioners sugar. With hands, mix thoroughly. Refrigerate 30 minutes. Preheat oven to 375°. Using hands, roll dough into balls 1 1/4-inches thick. Pat 1-inch apart on ungreased cookie sheet. Bake 15 to 20 minutes or until cookies are set, but not brown. Let stand 1 minute before removing from cookie sheet. Cool slightly. Roll in confectioners sugar while still warm. Cool completely. Roll in sugar before serving.