HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute beef in large soup pot; drain. Add onions, cinnamon, allspice, salt and pepper to taste. Cook until vegetables are yellow. Stir in broth, water and tomatoes. Cover and simmer 30 to 45 minutes. Add rice. Cover and remove from heat. Let stand 15 minutes. This recipe makes 6 to 8 servings, but I like to double it and freeze half. It freezes very well and it's always nice to have some on hand for cold evenings when you don't feel like cooking.
Mix all ingredients together (it doesn't matter what order). Put on a greased pan in a 375° oven for 20 minutes.
Mix together and put in buttered casserole dish. Cook at 350° covered for 1 hour.
Mix ingredients together and bake in unbaked pie shell (9-inch) at 350°.
Heat milk on medium heat. Add eggs. Bring to a boil. Mix in sugar and flour stirring slowly. Pour over graham crackers and bananas. Layer. Can use vanilla wafers instead of graham crackers.
Mix crumbs and melted butter together and press into pan. Mix powdered sugar, butter and eggs until smooth. Spread over crust. Dip banana into juice and layer over sugar mixture. Spread drained pineapple over bananas, then spread with Cool Whip and garnish with cherries.
Butter bottom and sides of a large casserole dish with portion of the butter. Mix together all the ingredients in the butter dish and put remaining butter on top. Cover with lid or foil and bake at 350° for one hour. Do not add water or any other liquid. Stir frequently.
Break cauliflower into small flowerets. Cook to crisp-tender and drain. In a wide skillet, melt butter enough to coat flowerets. Spread cauliflower in pan and roll with spatula to coat all. Sprinkle with pepper and sprinkle with a tablespoon or more of flour. Roll again to make sure all are coated. It becomes a little sticky.
Mix well the peanut butter, honey, and Rice Krispies, pressing into a pie pan. Slice bananas over the crust. Mix chocolate pudding with milk; pour over banana slices and chill 30 minutes. Spread Cool Whip over top.
Make broth from bouillon cubes, enough to cook vegetables. Add vegetables. Cook until tender. When the vegetables are done, add the margarine, pancake batter and sour cream. Sprinkle with parsley flakes. Simmer for 5 minutes longer.
Simmer chicken breasts until tender in water seasoned to taste with salt, pepper, onion, carrot and bay leaf. Cool and cut in bite size pieces. Saute celery and onions in butter. Mix with chicken soup, water chestnuts, mushrooms and mayonnaise. Pour into 3-quart oblong casserole. Top with unrolled crescent roll dough, stretching to cover casserole. Sprinkle with grated cheese. Bake 30 minutes in 350° oven. Serves 10 to 12.
Spread each bread half with 1 tablespoon peanut butter. Top each with 1 tablespoon tomato sauce. Sprinkle each with 2 tablespoons cheese. Broil 6-inches from source of heat, 2 to 3 minutes or until cheese is melted. Makes 2 servings.
Cook noodles as package directs; drain, then toss with 2 tablespoons oil until well coated. In skillet, brown ground beef, then drain very well. Add salt, pepper and spaghetti sauce and stir well. Combine cottage cheese with sour cream. Arrange half of noodles in 12 x 8 x 2-inch baking dish; cover with half of meat-sauce mixture, next a layer of cheese slices (using 1 package); then all of cottage cheese mixture. Top with remaining noodles, then rest of Mozzarella in 1/2-inch strips, laid "lattice-fashion" across top. Then spoon rest of meat-sauce mixture into lattice spaces. Cover tightly with Saran or foil and refrigerate. About a half hour before serving, start heating oven to 350°. Brush surface of cheese strips with oil. Bake 30 minutes or until cheese melts and is golden.
Mix thoroughly all dry ingredients. Cut in shortening as if making a pie crust. Add sour cream. Mix thoroughly. Roll out dough; cut into biscuits. Place on a cookie sheet and freeze. Place frozen biscuits in bag and use as needed. When ready to bake, butter both top and bottom of biscuits. Bake in a 450° oven for 10 to 12 minutes. (The biscuits do not need to be thawed before baking.)
Cream butter and sugar, add eggs one at a time. Add dry ingredients then bananas and nuts. Put in a lightly greased and floured loaf pan. Bake in moderate oven for 40-60 minutes. Test with toothpick-when toothpick comes out clean, bread is done.
Mix all ingredients except potato chips. Just before baking, add 3/4 bag chips (crumbled) and mix. Crumble the remainder of chips and place on top of mixture which has been placed in casserole. Bake in 450° oven for 15 minutes. Serves 8.
Grind tomatoes, peppers and onions. Squeeze out juice. Add vinegar, sugar and spices. Mix well.
Combine vegetables in large bowl. Squeeze wheat dry and add to vegetables. Add lemon juice and rind (optional). Add olive oil. Add salt and pepper (I like fresh ground) as for any salad. Toss lightly with 2 large spoons.
Beat egg; add crab and butter. Mix gently. Refrigerate for 1/2 hour to firm up. Form into patties. Saute in butter until brown. Serve with potato or pasta salad.
Combine first 6 ingredients. Beat well; add peanuts. Pour into pie shell. Bake at 400° for 15 minutes, then lower heat to 350° for approximately 30 minutes. Serve at room temperature. Serves 8 to 10. Top with Cool Whip and chopped peanuts.
Fry bacon until crisp; reserve drippings in pan. Crumble bacon; set aside. Saute onion in drippings until tender. Add bacon and remaining ingredients. Simmer 5 to 10 minutes or until thickened and heated thoroughly, stirring occasionally. Makes about 4 servings.
Let eggs, butter and milk set out to get room temperature. Beat eggs and margarine real well with sugar. Mix food coloring, water, cocoa and salt in a cup. Add alternately flour and buttermilk. Dissolve baking soda in vinegar in cup. Stir in with a spoon. Do not beat. Bake in 9 x 13-inch cake pan at 350° for 30 to 35 minutes.
Line straight-sided loaf pan, 11 x 4 x 2 1/2-inch, with waxed paper, leaving overhang. Separate ladyfingers. Place 8 halves in a row in bottom of pan.
Combine first 8 ingredients in bowl, mixing well. Shape into 1-inch balls. Place in shallow baking pan. Bake at 325° for 15 minutes. Heat barbecue sauce in chafing dish; add meatballs. Makes 10 servings.
Make cake as directed on package, substituting the egg yolks for eggs required. Spoon cake batter into 3 buttered and floured 9-inch square cake pans.
Bake brownies in a 13 x 9-inch pan per package directions. Remove from oven and place marshmallows on top. Return to oven for 3 minutes. Combine chips, peanut butter and butter in saucepan. Cook on low heat until smooth. Add rice cereal and mix well. Spread mixture over marshmallows and refrigerate until chilled. If you use Kraft brand marshmallows, don't use the entire bag, only about 3/4 bag.
In a skillet with lid, brown hamburger meat and onion. When slightly browned, and well broken apart, add chili sauce and beans. Simmer covered for 15 minutes. Serve on toasted half of bun.
Melt chocolate in a double boiler and pour over cereal mix. Mix all together and cool.
Heat margarine or butter in skillet over medium heat until melted. Dip bread into egg mixture. Cook until golden brown, about 4 minutes on each side.
Mix first 4 ingredients together. Slice lemon and lime and put them in punch. I freeze some of the apple and cranberry juice into cubes ahead of time so punch is not diluted by ice.
Cream together oil, sugar and eggs. Add flour, cinnamon and carrots. Pour into 4 (8 or 9 inch) pans or 13 x 9 inch pan. Bake at 350° until done. Test with a toothpick.
Grate potatoes; add egg and salt with enough flour to make a thick dough. Drop by tablespoon into a pot of boiling water. Cook about 10 minutes. Drain. Rinse with cold water. Melt shortening in large frying pan. Add drained sauerkraut. Brown. Add dumplings. Cook until dumplings are heated through, about 10 minutes. Serves 6 to 8.
Mix all ingredients in a bowl except small can tomato sauce. Pour into blender and blend slowly to desired thickness (blend in 3 to 4 small batches at a time). Mix in bowl and add some tomato sauce until desired consistency. Enjoy with regular or fat-free chips.
Melt Hershey, marshmallows and milk in double boiler. Cool in refrigerator. Whip 1/2 pint whipping cream. Fold cooled ingredients into whipped cream. Line square Pyrex with crushed vanilla wafers. Place whipped cream and cooled ingredients over crushed wafers. Sprinkle wafers over top. Refrigerate.
Toss stew beef with a couple of tablespoons of flour until covered. In a large soup pot, add a little vegetable oil and brown beef. When beef is browned, add to pot, beans, tomatoes, salt, pepper, beef broth, and Italian seasoning. Add a little water if needed to make sure meat and beans are covered. Bring to boil, lower heat, cover and simmer for 1 1/2 hours. A half hour before serving, fill second pot with 4 quarts of salted water and bring to a boil. Add tortellini and frozen vegetables. Reduce heat to medium and cook till tortellini and vegetables are tender (about 10 minutes). Stir occasionally. When done, drain and add to beef mixture. Simmer another 5 minutes. Serve and garnish with grated cheese.
Wash peppers. Remove stalk ends and seeds. Parboil gently in boiling salted water for 10 minutes. Drain. Melt butter in saucepan. Add flour and mix well; cook 1 minute. Add milk and stir until boiling. Combine this sauce with salt, pepper, ketchup, meat and well drained corn. Fill the peppers and sprinkle with breadcrumbs. Place into a greased ovenproof dish with stock or water. Bake in moderate oven until tender.
Brown pork chops in frying pan. Remove chops from pan and add cream of mushroom soup, milk, onion and green peppers to the drippings from pork chops. Heat. Put potatoes in casserole. Pour soup mixture over potatoes. Place pork chops in top. Cover. Bake 1 to 1 1/2 hours at 350°.
Place in large mixing bowl and mix with slotted spoon the flour, soda, salt, cinnamon, sugar, pecan nuts and raisins. Make a well. Into this well, put zucchini, beaten eggs and Crisco oil. Stir carefully until all ingredients are mixed.
Cover the potatoes with water and cook until tender. Heat cream with butter. Add garlic with skin removed. Place everything in food mill or a ricer and process. Season and serve. Makes 6 servings.
Remove stems and leaves. Clean and wash radishes and leaves if you like mustard green flavor. Cover radishes (and leaves, if desired) with chicken broth. Drain and serve. (Butter and season to taste.) I personally like the greens too!
Cut zucchini and squash in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-inch shell. Chop seeds and pulp and set aside.
Mix ingredients. Use only half of sauce. Place in a loaf pan; top with the rest of the sauce. Bake at 350° for 1 hour.
Saute in large skillet bacon, onion and green pepper. Add mushrooms, tomatoes, tomato sauce, garlic, broth, rice, fish, shrimp and season. Pour into greased casserole dish. Cover and bake at 350° for 1 hour.
Dissolve bouillon cubes in boiling water in large soup pot. Stir in chicken and cumin. Simmer over low heat 2 hours. Heat oil in saucepan. Add green pepper, onion and garlic. Saute until tender. Stir into soup pot. Add consomm, tomatoes, tomato sauce and green chilies. Mix well. Blend cornstarch with 1 tablespoon soup liquid. Stir into soup. Simmer 1 to 2 hours or until heated through, stirring occasionally. Add salt and pepper. In individual serving bowl, top with tortilla chips, shredded Monterey Jack cheese, chopped onion or chopped avocado if you like.
Heat margarine in 1 1/2 quart saucepan over medium heat, just until delicate brown in color. Stir in powdered sugar, vanilla and milk until smooth.
Drain and reserve liquid from pineapple and mandarin oranges. Mix all fruits and pecans in large bowl and toss. In separate bowl, combine the vanilla pudding mix, Tang and reserved fruit juices. Whip to make a thick sauce. Pour over fruit and allow to set in refrigerator overnight. Makes 12 to 14 servings.
Layer half of stuffing mix and half of butter in the bottom of a 2 quart casserole dish. In a medium bowl, mix sour cream and soups, spoon over stuffing. Top sour cream mixture with chicken. In a medium bowl, mix together remaining stuffing and butter; spread over chicken. Bake at 350 degrees for 45 minutes. Make 6 to 8 servings.
Cook carrots in boiling water 10 minutes. Drain. Melt margarine in skillet. Heat carrots and parsley thoroughly. Sprinkle with remaining ingredients. Stir and cook 1 additional minute. Serves 4.
Using a heavy boiler, cook milk and cocoa. Stir until smooth. Add sugar and salt. Stir until it boils. Cook to soft ball stage. Remove from heat and add butter and vanilla. Don't stir. Set aside to cool. Stir in other ingredients. Drop by spoonful onto wax paper until hardened.
Mix all ingredients well. Bake in 9 x 12-inch baking pan for 35 minutes at 350°. Makes 2 dozen brownies.
Roll mashed potatoes into several balls. Beat eggs and then roll potato balls in the eggs and then in the bread crumbs. Fry in hot oil in frying pan.
Cut scallops in half. Heat wine, water, bay leaves, peppercorns and salt in 10-inch skillet. Add scallops. Simmer 2 to 3 minutes until scallops are cooked through. Remove with slotted spoon. Bring liquid to boil and heat until reduced to 1/2 cup. Saute mushrooms in 2 tablespoons butter, 2 to 5 minutes.
Mix all ingredients and roll into balls, then crisscross with fork. Bake at 350° until done.
Okay, now I have your attention with the title of the recipe; well it is the truth. No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
Blend Crisco with flour and other ingredients. Bake at 450° for 10 minutes.
Whip cream cheese in bowl until fluffy. Whip dry whipped dessert topping and vanilla until thick and fluffy. Add cream cheese to whipped topping and mix well. Fold in drained fruit and marshmallows. Place in refrigerator for 30 minutes, then garnish with cherries.
Dissolve gelatin in boiling water. Put all in blender and mix well. Refrigerate or drink as is. Makes 1 serving.
Cook sugar, syrup and peanut butter to full boil in saucepan. Add cereal to mixture in pan mixing thoroughly to coat evenly. Drop by spoonfuls onto waxed paper or lightly oiled cookie sheet. Let set until firm enough to handle.
Mix raw sausage with dry biscuit mix. Add cheese and knead. Shape into small balls and bake 15 to 20 minutes in a 350° oven on well-greased cookie sheet. They can be frozen before or after baking.
Combine flowers and apple juice. Bring to boil. Remove from heat. Cover and steep 15 minutes. Strain. Return 2 cups juice to heat. Add sugar and bring to rolling boil. Stir in pectin. Boil 1 minute. Pour into sterilized jars. Seal.
Combine flour, soda, salt and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, butter flavoring, pineapple, 1 cup pecans and bananas. Spoon batter into three 9-inch round, greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Refrigerate. Let set 24 hours after baking.
Place sliced berries in baked pie shell. Chill. Cook in medium saucepan the Mountain Dew or 7-Up, cornstarch and sugar. Stir constantly until thick and transparent. Add water and Jell-O. When mixture is cool and starting to set, pour over berries in shell. Chill until set. Serve with Cool Whip.
Stir all ingredients together. Add salt and pepper. Bake at 350° until brown.
Brown hamburger and sausage. Add garlic, 1 tablespoon parsley, 1 tablespoon basil, 1 teaspoon salt, tomatoes and tomato paste. Simmer until thick, about 30 minutes, stirring occasionally. Boil noodles, drain and rinse. Combine cottage cheese, eggs, 1 teaspoon salt, pepper, 2 tablespoons parsley flakes and 1/2 cup Parmesan cheese. Place half the noodles in a 13 x 9 x 2-inch pan. Add half the cottage cheese mixture, then 1/2 the meat mixture; repeat. Top with Mozzarella cheese. Bake 30 minutes at 375°.
Blend flour, sugar and salt. Cut in shortening until particles are the size of peas. Beat egg; blend in vinegar and cold water. Sprinkle over flour mixture a tablespoon at a time, tossing with fork to mix. Gather dough together with fingers. Divide into small sections and wrap to freeze if desired. Makes 5 (9-inch) crusts.
Combine in heavy saucepan corn syrup, cream, sugar, cocoa and butter. Cook over medium heat until mixture forms a semi-hard ball in cold water (248°). Remove from heat. Add peanut butter, marshmallow cream, vanilla and nuts. Beat until thick; pour into buttered pan.
Combine first 7 ingredients. Add scalded milk and melted butter. Mix well. Pour into 1 1/2-quart baking dish. Bake at 350° for about 1 hour or until mixture is firm. Makes 6 servings.
Soak steak in salt water overnight. Pound until tender. Sprinkle with salt, pepper and meat tenderizer. Let stand 30 minutes. Beat egg and milk together. Dip steak in mixture. Dredge in flour. Fry quickly in oil. Arrange in deep casserole. Place diced onions on top. Make gravy with drippings and flour. Pour over steak. Bake at 350° for 30 to 40 minutes or until onions are done. Yields 8 servings.
Heat in top of double boiler all except avocado. Cut avocado in half (unpeeled and seeded). Place on plate and fill cavity with warm sauce. Eat with spoon (you get more that way).
Cook sausage (crumbled). Add onion, raisins, olives and chili and garlic powders to taste. When cooked, process meat until raisins are ground small. Cut crusts into circles (24). Put 1 teaspoon meat mixture in circle and fold over to seal with fork. Brush tops with beaten egg to make brown. Put on cookie sheet (Pam sprayed) and bake at 350° about 12 minutes.
Preheat oven to 350°. Spray a 12 1/2 x 8-inch baking pan with vegetable spray. In a large bowl, beat margarine at medium speed until creamy. Add brown sugar and beat at high speed. Beat in egg whites; add molasses in separate bowl. Sift together flours, dry skim milk powder, baking powder, baking soda, ginger, cinnamon, nutmeg and cloves. Add sifted ingredients to margarine mixture and blend thoroughly. Stir in nuts and mix well. Place the dough in the center of the prepared pan. Using a spatula, spread dough evenly in pan. Place pan on center rack. Bake for 25 minutes.
Place meat in smoker at low temperature for 2 hours. Lay a large oven roasting bag in a large pan, allowing room for expansion. Place meat in bag, liberally sprinkle with garlic. Slice pepper and onion into strips; lay equal portions on meat and in bottom of bag. Pour soy sauce on meat. Pour water in bottom of bag and seal according to bag directions. Preheat oven to 350° and cook for one hour. By using the roasting bag the steam will put moisture back in the meat.
Melt margarine. Add Eagle Brand milk. Mix together. Add powdered sugar and mix. Put mixture in fridge until cold and stiff enough to work with (about 2 hours). Drain cherries. Wrap the mixture around the cherries.
Boil margarine, sugar and milk for 8 minutes, stirring constantly. Take off stove. Add vanilla and peanut butter. Now add marshmallow cream. Stir well. Pour in greased 9 x 13-inch pan.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups cheese, chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high. Pour into plate. Bake until knife inserted comes clean, 25 to 35 minutes. Top with remaining cheese. Bake 1 to 2 minutes until cheese melts. Cool. Serves 6 to 8.
Slice cucumbers and onions thin. Put in a plastic or china bowl in layers. Sprinkle salt between the layers, light on salt. Cover with a plate and weight it down with a heavy object. Let stand for 1 hour or overnight. Rinse and drain. Put all in a big pan and stir to mix. Simmer for a few minutes. Stir often. Put hot into pint jars (scalded) and put airtight lids on jars.
Brown ground beef, onions and pepper in skillet. Add remaining ingredients. Pour into baking dish and bake at 350° for about 20 minutes or until mixture is bubbly. Serves 8 to 10.
Mix butter, sugar and egg to a creamy mixture. Add dry ingredients and milk. Mix well until dough is stiff, then add a little flour, if needed.
Mix together and bake at 325° for 25 minutes in a 9 x 13-inch pan. Make icing and pour on warm cake.
Spread the cream cheese in the bottom of a 9-inch pie plate. Spoon chili over cream cheese. Cover with shredded cheese and then toppings of your choice. Microwave for about 3 to 3 1/2 minutes or until cheese melts or place in oven preheated to 350° until cheese melts.
Place sweet potatoes in a casserole. Mix rest of ingredients and pour over potatoes. Bake at 350° for 30 minutes. Serves 6.
Fry bacon and crumble. Cook onion until tender and add mushrooms. Combine rest of ingredients, except cheese. Toss cheese with flour. Then add to egg mixture. Pour into 1 1/2-quart casserole. Bake 40 minutes. Serves 6.
Mix in saucepan the sugar, cornstarch and water. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Slowly stir 1/2 of the hot mixture into egg yolks. Mix well and add rest of mixture. Boil 1 minute longer. Remove from heat; continue stirring until smooth. Blend in butter, lemon juice and rind. Put in prepared crust and cover with meringue* and bake at 400° for 8 to 10 minutes.
Dice vegetables; add to cooked spaghetti. Add Italian dressing and Salad Surprise to suit your taste. Toss together. Chill overnight.
Layer uncooked noodles in bottom of buttered casserole. Brown hamburger and onions; mix with all other ingredients except cheese. Pour over noodles. Bake at 350° for 45 to 55 minutes. Top with grated Cheddar cheese or slices. Serves 12.
Peel potatoes and cook in water until tender. Mash potatoes, using mixer. Beat in 3 tablespoons butter and cream. Melt remaining butter in skillet. Add onion; saute until tender. Add sauteed onion to whipped potatoes. Season and cool. Beat egg yolks into cooled potatoes. Beat egg whites until stiff, not dry. Fold into potatoes. Generously grease casserole dish. Spoon in potato mixture. Sprinkle top with Parmesan cheese. Bake, uncovered, for 15 to 20 minutes at 350°. Place under broiler for 4 to 5 minutes to brown.
Whip together cream cheese, sugar and vanilla. Fold in whipped cream. Pour into shell and chill several hours. Spoon on cherry topping and chill until served.
Melt butter and add sugar. Cool. Beat in 1 egg at a time. Add remaining ingredients. Mix well. Spread in greased 10 x 15 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Heat oven to 350°. In small bowl combine cream cheese, onion and milk and mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread about 2 teaspoons cheese mixture on	each rectangle. Sprinkle with bacon. Roll up at longest side	and seal. Cut each roll into 8 slices. Place on cooking sheet. Bake at 350° for 12 to 15 minutes. Sprinkle top with cheese.
Melt oleo and mix with flour and pecans. Press into 13 x 9-inch pan. Bake at 375° until golden brown. Let cool. Then mix cream cheese, powdered sugar and half the Cool Whip. Spread over cool crust. Mix pudding and milk. Spread over cream cheese mixture. Refrigerate. When set, put remaining Cool Whip on top. Sprinkle with chopped pecans, just enough to make it pretty.
Mix all together with Buttermilk until right consistency. Spread 1/2 of mixture in greased pan. Then spread Onions over the mixture. Spread the Jalapeno Peppers over the mixture. Add the Mozzarella Cheese over the onions and peppers. Cover with remainder of cornmeal mixture. Sprinkle the Oil over top. You can add more shredded cheese to top. Bake for 1 hour at 350.
Spread rice evenly in bottom of 9 x 9 x 2-inch nonstick baking dish. Sprinkle with 1/4 of onion mix. Place chicken on top of rice. Add remaining onion soup mix.