HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dump all ingredients in bowl; mix with mixer on medium speed until all mixed. Don't whip! Turn into cake pan that has been greased and lightly floured (tube pan). Bake in a 350° oven for 1 hour and 15 or 20 minutes. Makes a crunchy top icing crust.
Boil all together except butter until all seasonings are dissolved. Remove from heat and add butter. Once cooled, inject mixture into turkey with large cattle syringe. Sprinkle inside and out with extra Tony C's seasoning. Refrigerate 24 hours. Heat peanut oil to 275° to 300° in 24-quart stainless steel stockpot. Use a coat hanger to suspend the turkey in the pot. Cook for 4 minutes per pound plus 5 minutes (12 pound equal 53 minutes). Oil can be reused for 5 to 7 turkeys, especially if you fry potatoes in between. They are delicious and help clean the oil. Turkey will be juicy and spicy.
Separate cauliflower into flowerettes. Combine cauliflower, green onions, celery, olives and green peppers in a large bowl. Set aside. Combine remaining ingredients and mix well. Pour over vegetables and toss gently. Cover and chill 3 to 4 hours.
Remove stem ends from tomatoes. Remove pulp from each tomato, leaving shell. Mash tomato pulp. Add remaining ingredients; mix well. Fill tomato shell with mixture; place in ungreased baking dish. Bake at 350° for 20 minutes. Garnish with parsley or additional bacon crumbs.
Combine juice and seasonings. Score luncheon meat on diagonal 1/8 inch deep and 1 inch apart.
Sear pork chops. Turn down heat and brown onions in saucepan. Add liquid; simmer 20 minutes. Add apples and spices. Simmer another 35 minutes.
Add beets, 1 1/2 cups liquid beet juice and all remaining ingredients. Cook over medium heat in saucepan until thickened. Cool. Refrigerate.
Shake chicken, flour, salt, pepper and paprika in bag. Fry chicken in olive oil until browned well. When browned, add onion, cooking sherry and water to chicken and simmer with lid for 1 hour. Remove chicken. Add sour cream, mayonnaise and parsley to drippings. Stir until blended well. Heat, but do not boil. Pour over chicken. Serve.
Sift together sugars, flour and cocoa. Set aside. Beat egg whites, cream of tartar and salt until soft peaks form. Add sugar a little at a time beating until stiff peaks form. Fold in flour mixture. Spoon into an ungreased angel food cake pan. Remove air pockets by running a knife through it. Bake at 350 degrees for 35 to 40 minutes.
Cream the sugar and margarine. Add egg. Add flour alternately with milk. Add banana. Fold in raisins which have been coated with a little flour. Bake at 350° for 50 minutes.
Cream butter and vanilla. Add brown sugar gradually, creaming until fluffy. Add egg and beat thoroughly. Blend flour, baking powder and salt. Stir into creamed mixture. Stir in half of the chocolate chips. Turn into an ungreased 1 1/2-quart glass baking dish. Top with remaining chocolate chips. Cook, uncovered, in microwave oven for 7 to 8 minutes at Medium-high or until edges begin to pull away from the sides of the dish; rotate dish one-quarter turn once. Set dish on flat surface. Cool, then cut into squares. Makes about 1 dozen.
Cook potatoes in jackets. Whisk mayonnaise, sour cream, evaporated milk, oil and vinegar together in a bowl. Peel and slice potatoes. Mix warm potatoes with salad dressing, grated vegetables and parsley. Season with salt and pepper. Chill overnight.
Preheat oven to 350°. Wash, peel and cut peaches into halves. Remove pits. Arrange peaches in 2-quart casserole. Combine honey and lemon juice with 1 cup water. Pour over peaches. Bake, covered, 30 minutes or until tender. Serve warm or cold with cream poured over.
Heat oven to 350°. Grease and flour two 9-inch round cake pans. Combine cake mix, water, sour cream, oil and eggs. Beat for two minutes. Pour into pans. Bake at 350° for 25 to 35 minutes. Cool 15 minutes and remove from pans. In medium bowl, combine 1 cup raspberries and 1/3 cup preserves; fold in 2 cups Cool Whip. Slice each cake layer in half horizontally. Spread each slice with berry mixture. Spread top and sides of cake with chocolate frosting.
Combine all ingredients except cheese, potato chips and almonds. Place in large rectangular dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 25 to 30 minutes.
Slice cucumbers into a stone crock or jar. Sprinkle with lime and add enough water to cover. Allow to sit overnight. The next morning, rinse cucumbers several times in cold water. Combine sugar, vinegar and pickling spices in a large container. Add cucumbers and cook until pickles are crystal clear. Pour into hot jars and seal. Process in boiling water bath 5 minutes.
Prepare roll mix according to package directions. But omit 1 egg and use 1 cup of water instead. Dough does not need to rise.
Rinse chicken thoroughly with salt. Place in large saucepan with water. Should cover chicken by 3-inches. Add onion and bring to boil. Skim surface of soup with spoon and discard. After no more foam appears, add the rest of the ingredients. Lower to a medium boil and simmer for 2 hours or until chicken is tender to fork. Remove chicken and strain broth. You may debone and cut up chicken to add to broth or set aside for chicken salad. Makes 8 to 10 servings. Variation: This broth can be used over rice, noodles and various other shapes of pasta.
Combine the cucumbers, salt and sliced onions. Add ice cubes; let stand for 3 hours. Drain and rinse thoroughly. Combine the vinegar, seasonings and sugar; boil. Add cucumbers and onions. Heat to simmering. Pack hot. Avoid boiling, as it softens pickles. Seal while hot. Yields 12 to 13 pints.
Cook cut up fryer in salty water until tender; take out 1 cup of broth and let cool until lukewarm. Take 3 cups of flour and add the lukewarm broth; break 1 large egg and mix into a ball of dough. When kneaded until quite stiff, roll until very thin and cover with wax paper. Let it set for 1 or 1 1/2 hours. Cut and drop into boiling chicken. When done, add butter and milk.
Heat oven to 400°. Spray mini-loaf pans with nonstick spray. In medium bowl, combine first 5 ingredients. Stir in milk, oil and egg; beat until smooth. Fold in corn, chilies and jalapenos and pour batter into prepared pans. Bake 15 minutes or until browned. Cool 5 minutes; remove from pans. Makes 6 loaves.
Bake sugar cookie dough on cookie sheet. Spread out with fingers, reaching all corners of pan. Bake at 350° for 8 minutes. Let cool.
Crumble sausage in large skillet; add onion and green pepper. Cook over medium heat until meat is browned and vegetables are tender, stirring occasionally. Drain well. Combine soup and water. Add meat mixture, noodles, salt and pepper; mix well. Spoon mixture into a greased 2-quart baking dish. Sprinkle with French fried onions. Bake at 350° for 30 minutes or until bubbly.
Mix all. Batter will be stiff. Fold in blueberries. Bake in greased and floured Bundt pan at 325° for 1 hour.
Mix yellow cake mix, oil, eggs and orange juice in a large bowl. Cut mandarin oranges into thirds and fold into cake batter. Bake in 350° oven for type of cake pan on cake box.
Grate zucchini. Cook for 5 minutes on top of range (do not add liquid). Drain well; add butter and sour cream. Season with salt and pepper. When cooking, stir and watch carefully as zucchini will burn very easily. This is a good way to use overgrown zucchini from your garden. If using very large zucchini, please peel and seed before grating and measuring.
Place 1 slice of ham and 1 slice of cheese in the center of each chicken piece. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden picks. Dip each chicken breast in egg; coat well with bread crumbs. Melt butter in a heavy skillet; brown chicken on all sides. Remove chicken to a 12 x 8 x 2-inch baking dish, reserving drippings in skillet. Add remaining ingredients to reserved drippings and stir well. Pour sauce over chicken. Bake, uncovered, at 350° for 40 to 45 minutes.
Mix well the sugar and cinnamon. Mix sugar and cinnamon mixture in apples. Put in an 8 x 8-inch glass baking dish. Sprinkle cake mix over apples. Bake at 425° for 20 to 25 minutes.
Preheat oven to 350°. Grease and flour 8-inch pie pan. Break crackers without crumbling and mix with pecans; set aside. Begin beating egg whites at high speed in medium bowl; gradually add sugar and continue beating until slightly less than stiff, about 10 minutes total mixing time. Gently fold in pecan mixture with rubber spatula until well covered. Spoon directly into pie pan. Bake for 20 minutes. Pie should be light brown and top will crack while cooling. When completely cool, top with Cool Whip.
Mix together oatmeal, syrup, butter and vanilla; pat down in a well-greased pan so it is about 1/2-inch thick. Bake at 350° until light brown, approximately 10 to 15 minutes. Don't overbake!
Melt butter or margarine and marshmallows together. Then add cornflakes. Add green food coloring. Shape like a wreath on wax paper to cool. Garnish with red cinnamon. Good at Christmas.
Mix and store in tightly covered container until ready to use. Measure 2 teaspoons of mix per cup of hot water.
Boil chicken until tender and remove from bone. Saute chopped onions and bell peppers in butter. Cook spaghetti until done, drain. Add melted cheese, Ro-Tel tomatoes and chicken to spaghetti. Mix well. Add peas and fold in easily. Bake for 30 minutes, covered. This works well in the crock-pot.
Mix softened cream cheese and bacon bits. Stuff mushroom caps with mixture. Bake for 12 minutes at 350°, then broil a few minutes until light brown on top.
With knife, vent rice packets. Microwave on High 5 minutes, just until thawed. In medium bowl, toss rice with celery, onion and parsley. In small glass bowl, microwave butter on High for 20 seconds or just until softened, not melted. Stir lemon juice, tarragon, rosemary and thyme into butter; mix well.
Sift together into a mixing bowl sifted all-purpose flour, sugar, baking powder, baking soda, ground cinnamon and salt. Add oil, egg, finely shredded carrots, crushed pineapple with juice and vanilla. Mix until moistened; beat 2 minutes at medium speed on electric mixer. Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating. Pour batter evenly into pan. Bake in a 350° oven for 20 to 25 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool on wire rack. Frost with Light Cream Cheese Topping. Yields 9 (2-ounce) servings.
Combine all ingredients, except cheese slices, and mix lightly. Place in loaf pan. Bake at 375° for 1 hour. Remove loaf from oven; cut each cheese slice in triangle and arrange overlapping on top of loaf. Return to oven until cheese melts.
Mix soup, sour cream, onions and chilies. Cook hamburger meat; add chili powder. Dip flour tortillas in hot oil. Roll hamburger meat topped with sour cream mixture and sprinkle cheese in flour shells. Secure with toothpicks. Bake in a 400° oven until brown.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour and mix thoroughly. Stir in milk, water and vanilla.
Bring broth to a boil in saucepan over moderate heat. Add corn. Cook, stirring, for 3 minutes. Add crab slowly, stirring constantly. Beat eggs with a small amount of water. Add slowly, stirring vigorously. Season with salt. May thicken soup with 1 tablespoon cornstarch mixed with 1/2 cup water if soup is too thin. Serve in bowls. Sprinkle onions on top. Serve with soy sauce.
In medium size, nonstick skillet, saute ground meat and onion until onion is tender and meat browned. Do not add fat or oil to skillet. Add tomato sauce, basil, parsley, oregano, garlic, pepper and mushrooms to ground meat mixture. Combine well drained spinach with cottage cheese. Cook 1/2 pound noodles in boiling water until tender and drain. Lightly oil an 8 x 13-inch baking dish. Arrange in layers, beginning with 1/2 of the noodles on bottom. Spread a layer of the spinach mixture, then the meat mixture, then some grated Mozzarella cheese. Repeat layers, ending with cheese on top. Bake in 375° oven for 15 to 20 minutes or until hot and bubbly. Yield: 6 servings; approximately 405 calories per serving.
Cream together butter, peanut butter, eggs and vanilla. Mix together sugar, brown sugar, flour, baking powder and salt. Combine two mixtures and stir well.
Beat all ingredients together. Deep fry in really hot oil. If doing fish, sprinkle fish with flour first so batter will stick.
Cook zucchini and sugar over medium heat at a slow boil for 5 minutes. Remove from heat and add pineapple and lemon juice. Then cook on slow for another 5 minutes. Add jello mix and mix well and pour into sterilized jars. Seal and refrigerate. Makes 5 pints.
Brown the hamburger meat in a skillet. Drain. Pour into a pan and add water. Boil for about 10 minutes. Add tomato sauce, chili powder, seasoning and chili beans. Let this mixture cook for about 15 minutes. Take a potato masher and mash mixture up, while still on stove cooking. Turn burner to low and simmer for 20 more minutes. Stir often. If mixture gets too thick, add more water. Chili is best thick. A good side dish with this is sliced cheese, sweet pickles and onions.
Combine all ingredients in a large soup pot, cooking meat until it turns colors first. Cook until desired thickness. Serve with French bread or corn bread.
Mix dry pudding with pineapple. Add marshmallows and Cool Whip. Mix well. Refrigerate in a 9 x 13-inch dish. Serves 12.
Wash petals in cool water and let dry. Beat egg whites until foamy. Brush petals with egg whites and sprinkle with the sugar. Let dry on waxed paper. Store in airtight container.
In a large bowl combine potatoes, sugar, buttermilk and eggs. Stir in butter, soda, nutmeg, salt and enough flour to form a soft dough. Turn onto a lightly floured surface and pat to 3/4 inch thickness. cut with a 2 1/2 inch floured doughnut cutter. Using an electric skillet, heat one inch of oil to 350 degrees. Fry the doughnuts for 2 minutes per side or until brown. Drain on paper towel.
Mix above ingredients. Shape into balls. Chill in refrigerator for 30 minutes.
Steak should be 1 inch thick. Pare and quarter the potatoes. Peel and quarter the carrots. Preheat oven to 450°. Place 24 x 18-inch piece heavy duty aluminum foil in baking dish. Place meat on foil and onion soup mix. Stir together mushroom. Spread soup on top of steak. Top with vegetables. Fold foil over and seal securely. Cook 1 1/2 hours or until tender.
Heat oven to 400°. Place potatoes in a 15 x 10 x 1-inch baking pan, sprayed with no-stick cooking spray. Bake 30 to 35 minutes or until brown and tender. Stir occasionally. Mix all other ingredients in a large bowl. Add cooked potatoes. Mix lightly. Serve warm or cold. Yield: 6 servings.
Brown the pecans in 2 tablespoons of butter; cool. Beat eggs; gradually add sugar. Add condensed milk and instant pudding. Add nuts and milk to fill freezer (for a 1-gallon freezer of ice cream).
Cover cranberries with water; boil and drain off 4 times. Strain. (Or use double the amount of water and boil twice.) To water, add orange juice and lemonade. Boil together 4 cups water, sugar, cinnamon and cloves. Combine both mixtures and serve hot. Makes about 1 gallon. May be made ahead and heat 1 cup at a time.
Cream butter. Add sugar and vanilla. Continue creaming until light and fluffy. Beat eggs into butter mixture. Stir in flour, salt and nuts. Chill 30 minutes. Roll into 1-inch ball. Bake for 10 minutes. Grease a cookie sheet at 400°.
Crush graham crackers very fine. Melt margarine. In a large bowl, mix all ingredients. Line bottom of tube pan with waxed paper and grease sides of pan with margarine. Mold into tube pan. Put in refrigerator for about 2 hours before you remove from pan. After cake has been removed, you must keep refrigerated. If covered, cake will keep for several weeks.
Cook ground beef and drain. Cook onion and pepper in a little oil. Combine all remaining ingredients together with meat, green pepper and onions. Put in large pot. Cook slowly for 1 1/2 hours. Stir occasionally. Boil hot dogs and toast buns. Serve chilli over hot dogs.
Leave cream cheese out to soften. Drain pineapple. Pour boiling water over gelatin; add the ice cubes and stir until soft-set. Mix cream cheese and pineapple together and set aside. Whip the Avoset, then combine the cheese and pineapple mixture to the gelatin. Mix well. Fold in the Avoset and marshmallows. Pour into a mold and refrigerate to set.
Heat oven to 350°. Grease a 13 x 9-inch pan. In large bowl, cream oleo, sugar and eggs. Stir in buttermilk, bananas and vanilla; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, oats, soda and salt; mix well. Stir in chips. Spread batter into prepared pan. Sprinkle nuts on top. Bake for 30 to 35 minutes.
Tear clean, crisp lettuce into small bite size pieces and place in dish. Layer rest of ingredients in order listed. Add sugar to mayo and spread over top. Sprinkle with grated cheese. Cover and refrigerate 8 to 12 hours and toss at serving time.
Mix ingredients; make into balls and roll in sugar. Bake in moderate oven (350°) for approximately 10 minutes.
Combine water, milk powder, oil, sugar and salt in the mixing bowl. Mix ingredients slowly. Sprinkle yeast over mixture in mixing bowl. Let it melt into mixture while you sift flour. Add half (2 cups) of the flour to mixture and beat well for 2 minutes. Slowly add the remaining flour, little by little, until the dough leaves the sides of the bowl, leaving it clean. Flour a counter and knead until smooth and satiny. Place dough in a bowl sprayed with Pam. Turn the dough upside down in the bowl, greasing the side that is up. Put some plastic wrap over the bowl and put it in the sun or in a warm spot until the dough is doubled in size (about 1 to 1 1/2 hours).
Mix together. Roll into 1 large or 2 small balls. May be rolled in chopped pecans and/or parsley, if desired. Chill and serve.
Spray saucepot with cooking spray (like Pam); add sausage and cook until brown. Add broth, onion, carrot and oregano; heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender. Stir in spinach and cook 1 minute longer. Serves 5.
Mix flour, margarine and pecans; put in large Pyrex dish and bake at 350° for 25 minutes. Cool. Mix cream cheese, confectioners sugar and Cool Whip; put on cooled crust, then put on fresh peaches. Boil for 2 minutes sugar, cornstarch, jello and water. Cool until jelled a little, then pour over peaches. Refrigerate.
Cut chicken, place in soup pot. Add the water and onion. Bring to a boil, cook on medium until liquid is reduced by one third. Add the rice and seasoning. Cook approximately 20 minutes more.
Brown ground beef, onions and bell pepper; drain. Combine ground beef mixture with rice, tomatoes and chili powder. Place in baking dish and bake at 350° for 30 minutes.
Mix together graham cracker crumbs, sugar and margarine. Place in a square pan. Mix Dream Whip by directions on box. Also mix vanilla and cream cheese. Whip and put on top of graham cracker crumbs. Put 2 cans cherry pie filling on top of Dream Whip mixture.
Combine all ingredients in a bowl and mix well. Drop 1-inch apart on well-greased baking sheet. (Can use Pam.) Bake at 350° for 10 to 12 minutes. Remove from sheet immediately.
Cook broccoli as directed and drain well. Mix all ingredients together and place in casserole dish. Cover with bread crumbs and bake, uncovered, at 350° for 30 to 40 minutes.
Dissolve soda in boiling water. Cream shortening, sugar and egg. Add applesauce, flour and spices. Put soda in boiling water until dissolved. Add to mix. Add nuts and raisins. Bake at 350° for 1 hour.
Cook the onion in the margarine in a frying pan on medium heat. Then add meat and potatoes. This should be nicely browned, but not dry. Season to taste. This is good served with eggs.
Mix white and brown sugar together. Mix milk and stir until well blended. Add butter and bring to boil until thick.
Blend all ingredients, then drop onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Simmer raisins in 1 cup water over low heat for 10 to 15 minutes. Drain liquid to make 1/2 cup. (Let cool.) Cream butter or margarine, sugar, eggs and vanilla. Mix in a 1/2 cup liquid. Sift flour, baking powder, soda, salt, cinnamon and cloves. Add to the butter-sugar mixture; then add oats, raisins and nuts. Drop by teaspoon onto a cookie sheet. Bake 8 to 10 minutes at 350°.
Line bowl with 1/2 of cake. Put one layer of glaze, one layer of pudding (mixed up with milk) and one layer of Cool Whip. Repeat layers; top with strawberries after Cool Whip on top. Put in fridge for about 2 hours before serving. Serve with love! Serves 12.
Line a 15 x 10 baking pan with heavy duty foil. Layer graham crackers in pan. In saucepan, combine butter & brown sugar. Bring to a boil, stirring constantly. Carefully pour over crackers. Sprinkle with almonds. Bake at 400 degrees for 6-8 minutes. Cut each cracker into 4 sections. Transfer to wire rack to cool completely.
Brown pork chops in oil in a large, heavy skillet with tight fitting lid. Drain off excess oil. Add beans with liquid; layer potatoes, then onion. Add salt and pepper to your taste. Cook slowly, covered. When water is gone, potatoes and chops should be done. Serves four.
Layer the lettuce, green onions, pepper, celery and peas in a large salad bowl. Spread salad dressing over peas. Sprinkle sugar over salad dressing. Sprinkle Cheddar cheese over top of salad dressing. Sprinkle bacon over cheese.
Make alternate layers of onion and cabbage in a bowl. Sprinkle with scant 3/4 cup sugar or less.
1. Beat egg in bowl. Stir in milk and oil. 2. Stir in remaining ingredients except chips. Stir until just moistened. Fold in chips. 3. Fill cups 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan.
Mix juice and fruit. Sprinkle lemon pudding over fruit and mix. Chill overnight. Just before serving, dice 1 banana and add to fruit.
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time. Combine flour, salt, soda, baking powder and cinnamon. Add alternately with milk to the creamed mixture. Stir in oats, raisins and nuts. Drop by heaping tablespoonfuls onto greased cookie sheets. Bake at 350° for about 12 minutes or until lightly brown. Yield: about 5 dozen. These cookies freeze well.
Cook meat and onion until well done, drain, add salt and pepper to taste. In a large saucepan, melt shortening. Add flour and brown slightly over low heat, stirring often. Add enchilada mix sauce, tomato sauce, water and seasoning mix. Stir constantly until thick and hot, add salt.
Place beef cubes and soup bones in a 4 to 6-quart pot and cover with water. Bring to a boil; cover, reduce heat and cook at a slow boil for 1 hour to make beef stock. Then cut up and add cabbage, then add diced onion, tomatoes and tomato sauce, salt and sugar. Bring to a boil. Cover. Reduce heat and cook at a slow boil for 2 hours.
Cream oil and sugar. Add pumpkin, eggs and dry ingredients. Drop by tablespoonful on greased cookie sheet. Bake 10 to 20 minutes at 350°.
Mix together the last 4 ingredients. Skin chicken. Put in shallow baking dish. Pour 1/2 of mixture over chicken and bake 45 minutes at 325°. Turn pieces over and pour rest of mixture over chicken and bake another 45 minutes.
Bring to a boil the water with the cinnamon stick. Add rice (while stirring). When it comes to a boiling point again, cover, turn fire low and simmer about 20 minutes or until rice is done. Add sugar and cook, uncovered, a minute longer. Add evaporated milk and raisins; continue to cook until thick, stirring occasionally to prevent sticking to bottom of pan.
Cook cabbage until tender, drain and then carefully separate leaves from stem. Combine meat, onions, rice, chili powder, salt and pepper. On each cabbage leaf, place several spoons of the mixture. Secure with a toothpick and place in a casserole dish. Mix tomato sauce and water; pour over rolls. Bake at 350° for 1 hour or until rice is done.