HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine turkey, dressing and vegetables. Toss gently to coat. Cover. Refrigerate until serving time. Before serving, gently toss turkey mixture to coat. Spoon over cooked spaghetti. Makes 7 cups of 5 servings.
Stir soda into buttermilk before adding to pudding mix. Mix all ingredients together. Bake 1 hour at 350°.
Chop cucumbers into fine pieces (do not put into blender). Add cream cheese, Tabasco, salt, and garlic. Yields 1 1/2 cups dip.
Stove Top: Place chuck roast in large pot and cover with water. Season. Bring to full boil. Reduce heat. Cover and cook for 2 hours. Watch and add water as needed. Mix flour, egg, oil, salt and pepper and milk as needed. Mix until stiff (like pie crust). Roll out thin and cut into squares. Drop into boiling broth and cook approximately 20 minutes. Remove roast. Cut up and remove fat. Add back to boiling mixture. May add more water, if needed. Can also use chicken in place of beef, if desired.
Combine flour, salt and pepper in plastic bag. Add a piece or 2 of chicken at a time and shake to coat. Then brown in skillet in hot Crisco. Add onion, water and paprika. Cover and simmer 45 minutes. Remove chicken and keep warm. Make sour cream gravy.
Heat all the ingredients, then cool. Pour over sliced or chunk pickles. Add water to finish to the top of jug. Stir each day for one week. Can also add onions, bell peppers, carrots, cauliflower, celery and cabbage.
Preheat oven to 325°. Drain liquid from whole kernel corn into a cup. Beat eggs slightly in a large bowl; stir in corn, 1/4 cup of the liquid, cream-style corn, evaporated milk, melted butter, onion, salt and pepper; fold in saltines and diced cheese. Spoon into a greased 8-cup baking dish. Bake for 1 hour or until set. Let stand 5 minutes before serving. Makes 6 servings.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds. Mix well. Drop by teaspoonfuls onto lightly greased baking sheets. Garnish with candied cherry halves. Bake at 325° for 20 minutes or until edges are golden brown. Remove from baking sheets immediately. Makes about 2 1/2 dozen.
Cut chicken into serving pieces. Season well with salt, black and red pepper. Coat with flour. Melt fat in an iron skillet or heavy aluminum pot. Fry chicken until brown, then remove from skillet. To the fat, add onions, celery, garlic and bell peppers; cook until wilted. Put the chicken back in the skillet and cover. Cook slowly until chicken is tender (about 30 minutes). Add rice to chicken; stir thoroughly for 2 to 3 minutes. Add salt and cook slowly for 30 minutes, until rice is cooked.
Brown bacon, onion and green pepper; cook until done. Add beans, tomato sauce and sugar; simmer for 2 hours.
Combine barbecue sauce, orange juice, lemon juice, brown sugar, soy sauce, instant minced onion and salt. Bring to boil, lower heat and simmer, uncovered, 10 to 20 minutes, stirring occasionally until sauce thickens. Stir in orange peel. Place ribs on grill over low to moderate heat and broil 1 hour, turning to brown evenly. Brush ribs with sauce and continue broiling 20 to 30 minutes or until done, turning and brushing with sauce occasionally. Yields 6 servings.
Cover eggs with water an inch above. Add salt and eggs. Cover. Bring to a boil. Remove from heat. Let stand, covered, for 15 minutes in hot water. Remove from hot water. Rinse with cold water. Peel and cut lengthwise. Remove yolks with fork and blend in other ingredients. Re-fill whites using about 1 tablespoon yolk mixture for each egg half.
Combine vinegar, water, sugar and pepper to make marinade. Peel cucumber and cut into 1/8-inch slices. Cut onion very thin. Add to marinade, cover and let marinate 2 hours. Mix yogurt and dill in large bowl. Drain cucumbers and onion slices, discard marinade, then add to the yogurt dressing and mix well. Makes 4 (3/4 cup) servings. Contains 29 calories each serving.
Brown hamburger and onion. Pour in drained green beans and tomato soup; stir. Place in greased 1 1/2 to 1 3/4 Corning Ware dish. Cook potatoes and mash; add egg and milk. Spread potatoes over hamburger mixture. Top with cheese. Bake 30 minutes at 350° uncovered.
Mix flour, milk, water, eggs and oil with wire whisk or electric beater until well mixed.
In a large mixing bowl, thoroughly mix 1 cup flour, sugar, salt and yeast. Combine milk, water and margarine in small saucepan. Heat over medium heat until bubbles appear around the edge of the liquid (do not boil). Gradually add hot liquid to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally with rubber scraper. Add egg and 1/2 cup flour. Beat on high speed for 2 minutes, scraping bowl occasionally. By hand, using wooden spoon, stir in enough additional flour to make a stiff dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes. Punch dough down. Shape as directed.
Pour water over All-Bran and raisins; let stand. Mix oil, sugar and eggs; blend in buttermilk with dry ingredients. Bake at 400° for 20 minutes or can be stored, covered, in refrigerator 3 to 4 weeks. Bake as needed or bake all and freeze. Freezes well.
Mix all but the cheese together. Put in a small casserole. Lay cheese slices on top. Put in 350° oven for 30 minutes. Crab or lobster may be used also. Serve with crackers or chips.
Combine sugar, butter and milk; let come to a boil on medium heat, stirring constantly 5 minutes. Take off heat. Add peanut butter morsels and stir until smooth, then all marshmallow cream, vanilla and nuts. Mix well; pour into 13 x 9-inch foil lined pan and chill before serving.
Preheat oven to 325°. Over hot (not boiling) water, combine chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar and the butter; mix well. Pat firmly into a 9-inch spring-form pan, covering bottom and 1-inch up sides; set aside. In a large bowl beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well after each addition. Divide batter in half. Pour into crumb-lined pan; cover with plain batter. With a knife, swirl chocolate batter through plain batter to marbelize. Bake 50 minutes, or until only a 2 to 3-inch circle in center will shake. Cool at room temperature. Refrigerate until ready to serve.
Boil potatoes; peel and mash. Mix well with margarine, sugar and nuts. Form a ball around one large marshmallow, then roll in crushed corn flakes. Just before serving, warm balls in a 350° oven for about 15 minutes or until marshmallow has softened or melted. (May be made ahead of time and refrigerated or frozen for later use.) Makes 12 balls.
Place in blender and process on high until well mixed and frothy. Serve at once. This may be placed in quart jar with a tight lid and shake until well mixed and frothy. It makes 6 (3/4 cup) servings.
Melt butter and marshmallows. Remove from heat and add Rice Krispies. Stir until well coated. Press mixture into buttered 13 x 9 x 2-inch pan. Cool completely.
Bring water to boiling point; add honey. Stir until well mixed, then add raisins and simmer for 10 minutes. When bacon has been in oven for 30 minutes, place pineapple slice over each piece, then pour syrup with raisins over bacon. Return to oven for another 15 minutes.
Combine all ingredients; chill at least 1 hour or overnight is better. Serves 4 to 6.
Use 3 mixing bowls. In the first bowl, combine the flour, sugar, baking powder, baking soda and salt. In the second bowl, blend with mixer the bananas, shortening and milk. In the third bowl, beat eggs. Add the second bowl to the first bowl. Mix until blended. Beat on high for 2 minutes. Add beaten eggs and remaining 3/4 cup flour. Beat until blended. Bake in greased and floured bread pan at 350° for 55 to 60 minutes.
Mix cream cheese, sugar and sour cream together. Fold in marbled cheese. Gently fold in grapes. Spread in 9 x 13-inch pan.
Mix first 5 ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325° oven until glossy and set (about 25 to 30 minutes). Do not overbake! Center should be gooey. Serve warm with sliced bananas and Cool Whip.
Cook potatoes and onion in the oil in frying pan until tender. Add hot dogs and corn and cook 5 more minutes. Add salt and pepper to taste and sprinkle top with chili powder.
Brown hamburger and onion. Add rest of ingredients. Simmer for 30 minutes.
Cut top off loaves, using serrated knife. Hollow out bread, leaving 3/4-inch border. Set aside.
Mix together first 5 ingredients. Make a well and add oil, water and vinegar. Beat until smooth. Bake at 350° for 35 to 40 minutes or until cake tester comes out clean in a greased and floured 9 x 13-inch pan.
In a large mixing bowl, combine eggs, cream cheese and brown sugar. Stir in bread cubes, undrained pineapple, coconut and milk. Place in a greased 10 x 6 x 2-inch dish. Bake in a 325° oven about 30 minutes or until a knife inserted near center comes out clean. Remove to wire rack; cool slightly.
Drain sauerkraut, reserving liquid. Rinse sauerkraut under cold water. Drain well. Combine sauerkraut, celery, carrot and onion. In saucepan, combine reserved liquid, sugar and vinegar; bring to a boil, stirring constantly. Remove from heat; pour over vegetable mixture. Chill overnight.
Night before serving, combine flour, sugar, baking powder, soda and salt. Cut in shortening. Dissolve yeast in 2 tablespoons of warm water. Add to dry ingredients along with buttermilk. Stir into ball and knead until nearly smooth. Cover and chill overnight.
Sift dry ingredients together in large bowl. Add all other ingredients and stir by hand until mixed. (Do not beat.) Pour into greased and floured 10-inch tube pan and bake at 350° for 1 hour and 10 minutes. Cool in pan.
Break graham crackers in half. Place one half on paper plate. Top with marshmallows and chocolate morsels. Top with remaining half of graham cracker. Place in microwave on High for about 30 seconds until marshmallows and chocolate are melted. Yum!
Mix first 3 ingredients together. Add juices from peach can. Pour this mix into 9 x 13-inch pan. Drop sliced peaches into mixture. Bake at 350° for 30 minutes.
Cream sugar and oil. Add eggs, one at a time. Add flour which has been sifted with soda, salt and spices. Mix in mashed bananas, raisins and nuts. Bake in muffin cups at 350° for 20 to 25 minutes. Do not overbake! Makes 2 dozen.
Brown beef and onion in skillet. Add tomato sauce and bouillon cube. Bring to full boil. Reduce heat to low. Cover and simmer 5 minutes. Prepare rice as package directs. Serve meat mixture over rice. Garnish with chopped tomatoes, sour cream, shredded Cheddar, tortilla chips and sliced ripe olives.
Mix all ingredients well and form into 1-inch balls. Fry in skillet. Pour off fat. Remove from skillet.
Cut onion in slices and place in bottom of baking dish. Pour 1 cup of water over onion. Put meatballs on top of onion (fry meatballs first, just enough to get the grease out).
Dissolve gelatin in boiling water. Add the strawberries and stir until berries are thawed. Add sliced bananas and pecans. Pour half of the mixture in an 8 x 8 x 2 pan and hold in refrigerator until firm. Jell the remaining half to a thick pouring consistency. Spread the sour cream over the set jello and carefully spoon the remaining mixture on top of this. Place the entire mixture in refrigerator until it is well set. Cut in squares and serve on lettuce.
Brown stew meat in electric skillet or in deep pan. After meat is brown on all sides, add the beef stew mix. Stir this in meat until it starts to thicken, about 30 seconds. Now add the water, enough to cover the meat real good. Add the peeled potatoes (cut into small cubes) and sliced carrots. Canned carrots may be used. Now make sure you have enough water for the size pot you are using. Bring to a boil and then turn down to simmer. Let simmer for several hours or until beef is very tender.
In large saucepan combine all liquid ingredients except water. Thin sauce with water to your liking. Add garlic cloves and powder and pepper; cook on low heat 15 minutes. Add remaining ingredients and let stew for about 1 hour. Serve over rice.
In a microwave-safe dish, melt cocoa and butter until butter is melted. Mix well. Combine eggs, sugar, flour, vanilla and salt. Beat until smooth. Add chocolate mixture to egg mixture. Stir well. Pour into buttered 8-inch pie plate. Microwave approximately 8 minutes on High power. Serve hot with ice cream. Delicious!
Cook together flour and milk. It will be like pudding. Cover with wax paper and let cool completely. In mixing bowl mix Crisco and butter. Cream this together. Add sugar and vanilla and the pudding mixture. Beat until creamy, so that you can't feel the sugar granules. Ice the cake and if desired, sprinkle with flaked coconut.
Preheat oven to 350°. Mix all ingredients together and put in a 7 or 8-inch loaf pan. Bake 40 minutes until firm and brown on top.
Boil or steam potatoes. Cook until tender. Let cool. Leaving skins on, cut potatoes in quarters or small size pieces. Using a 3-quart casserole dish, put a layer of potatoes in bottom of dish. Dot with slices of margarine. Sprinkle on part of cheese, onion, salt and pepper. Repeat process. Bake in covered dish for 30 minutes at 350°.
Brown beef, onion, salt, pepper and oregano together. Add tomatoes and catsup. Mix well and simmer 15 minutes. In casserole dish, layer macaroni, cheese and tomato, ground beef mixture, ending up with cheese on top. Bake 30 minutes at 350° or until bubbling.
Mix all ingredients, except salmon, in a saucepan. Cook mixture over low heat until heavy cream consistency. Fold in the salmon. Chill well overnight.
Combine juices and sugar; mix well. Refrigerate at least one hour or until serving. To serve, add chilled ginger ale. Mix well. Makes 12 (4 ounce) servings.
In large pot, brown ground beef and chopped onion. Add remaining ingredients and simmer for 30 minutes or until liquid is reduced. Salt and pepper to taste.
Cook carrots until just crisp-tender (about 10 minutes). Drain, rinse in cold water and drain. In serving bowl, layer carrots, onions and pepper. In small bowl, mix remaining ingredients. Pour over carrot mixture. Cover and refrigerate for 4 hours or until next day. Stir several times.
Use a 3-quart saucepan to brown. Drain fat and let simmer for 10 minutes. Combine remaining ingredients, except noodles. Pour 1 cup sauce in bottom of a 13 x 9 x 2-inch baking dish. Layer lasagne noodles over sauce. Cover with 1 1/2 cups of sauce. Spread 1/2 of cheese filling over sauce. Repeat lasagne, 1 1/2 cups sauce, rest of cheese filling, lasagne and rest of sauce.
Put green beans in the bottom of baking dish. Mix all other ingredients together, except margarine, and spread on top of beans. Top with enough crushed Ritz crackers to cover the top. Melt margarine and pour over the top. Bake at 350° for 30 minutes or until top is brown.
Cook broccoli, onions, butter and 1/4 cup water. Add rice, soup, 1/2	stick butter,	milk and 1/2 of cheese. Cook over medium heat until cheese melts. Pour into baking dish. Top with remaining cheese. Bake for 20 minutes at 425°.
Pour ginger ale in a plastic container. Freeze until slushy (optional). Mix with champagne and ginger ale. Serve.
Prepare cake mix according to directions, making 2 (8-inch) layers. Cook and let cool. Split horizontally. Blend together sugar, sour cream and coconut. Spread all except for 1 cup of this mixture between the layers. Blend the remaining cup of mixture with the Cool Whip and spread on top and sides of cake. Seal in airtight container and refrigerate for 3 days before serving.
Cut chicken into 1 x 1 1/2-inch pieces; set aside. Combine flour, water, egg, sesame seed and salt; mix well. Dip chicken in batter to coat. Fry in hot oil (375°) until golden brown (about 8 minutes). Drain. Mix honey and mustard and serve with Nuggets.
Mix well all ingredients together. Shape into ball and roll in chopped pecans. Chill in refrigerator for a couple of hours.
Simmer onions and mushrooms in large skillet with butter; cook until tender. Stir in rice, chicken, broccoli and soup. Pour into buttered 1 1/2-quart baking dish. Top with cheese, then bake at 350° for 20 to 25 minutes.
Wrap small pieces of sweet potatoes in crescent roll and place in oven safe dish. Bring to boil water, butter, sugar, vanilla and cinnamon. Pour over the potato dumplings. Bake at 350° until bread is brown. Enjoy; it is great!
Put all in saucepan, except milk; add water "half way up" and boil until soft. Remove bay leaf. Have eggplant, skin on, cut in chunks, and potato, cut in chunks.
Cream butter and sugar. Add egg, water and vanilla. Add dry ingredients and mix well. Stir in nuts and rhubarb. Bake at 350° in greased 9-inch square pan for 45 to 60 minutes.
While cream cheese softens to room temperature combine dried beef, green onions, Worcestershire sauce and m.s.g. Work this mixture into the softened cream cheese. Shape into a ball. For added flavor and	decoration, roll in pecan pieces. Place in refrigerator overnight to let the flavors blend together. If you don't have that much time, the process can be	speeded up by adding extra onions and Worcestershire sauce to taste. Serve on snack crackers.
Add two teaspoons ground cinnamon to coffee in a filter coffee-maker. Brew as usual.
In a saucepan, heat cranberry juice cocktail to boiling; remove from heat. Stir in jello until dissolved. In a bowl, beat the cranberry sauce with electric beater on high for 1 minute. Stir into gelatin mixture. Chill in refrigerator for 2 1/2 hours, until thickened but not set. Fold in Cool Whip topping until mixture is thoroughly blended. Spoon into dessert dishes or 9-inch prepared pie shell. Chill until firm. Makes 8 servings.
Pop corn as directed. Mix all ingredients except popcorn and boil for 4 minutes. Pour over popcorn and stir. Bake at 250° for 1 hour, stirring every 15 minutes. Let cool and store in a sealed container.
Boil potatoes until done. Drain and set aside. Thinly slice onion in a large mixing bowl. Add parsley, salt, pepper, vinegar and oil. Stir together and set aside. Peel potatoes. Slice potatoes in bowl with onion. Turn easy after adding each sliced potato so all is coated with dressing when you are finished slicing. Cover and let stand overnight. Do not refrigerate. Before serving, taste and add more salt, if needed.
Cook spaghetti according to package directions; drain and rinse until cooled. Add chopped vegetables, salt and pepper; mix well. Stir in enough Ranch dressing to make moist.
Melt fat or drippings in top of double boiler. Add onion; brown lightly. Stir in flour. Add milk gradually; cook until thickened, stirring constantly. Add cheese; stir until melted. Stir in chipped beef and lima beans. Place over boiling water; heat thoroughly.
Blend butter and cheese. Mix in flour, paprika and salt. Shape about 1 teaspoon dough around each olive. Freeze. Place frozen balls on ungreased baking sheet. Bake at 400° for 10 to 15 minutes, until golden brown. Serve warm. Makes 30.
Boil broccoli in minimum of water with 1 teaspoon salt and 1/2 teaspoon lemon juice until tender; drain. Saute mushrooms and onion with 1 tablespoon butter until tender. Combine all ingredients. Pour into a 1 1/2-quart greased casserole. Top with cracker crumbs; sprinkle with paprika. Bake at 350° for 30 minutes.
Combine all of the ingredients except for beets. Heat the mixture until it boils. Pour this mixture over the sliced beets; let stand 6 hours.
Brown beef with onion, garlic powder and salt. Combine in 1 1/2-quart casserole dish the meat, soup, water and noodles. Add oregano and Italian seasoning. Place cheese slices on top and bake 30 minutes at 350°.
Grate cheese ahead. Also, mince onions. Saute turkey, onions and sausage ahead and drain well.
Melt cheese and margarine. Empty sugar and cocoa in a large bowl. Pour in melted margarine and cheese; mix well. Add nuts and vanilla. Spread on a large buttered pan; refrigerate until well cooled. Cut into squares. Yields 5 pounds.
Heat cream cheese over low heat until it melts. Add chili; mix well. Serve with Fritos.
Mix oil and sugar together. Add eggs one at a time with a little flour each time. Beat good after each egg and flour addition. Add lemon juice, almond, and vanilla. Pour in greased tube pan. Bake 325 degrees for 1 hour and 10 minutes.
Dissolve jello in boiling water and let cool and nearly congeal. Add remaining ingredients. Pour into dish and jell.
Melt butter in saucepan. In bowl, mix butter, oats, sugar, flour, corn syrup, milk and vanilla until well blended. Drop by level teaspoon, 3 inches apart onto foil-covered cookie sheets. Spread thin with a spatula. Bake at 375° for 5 to 7 minutes. Melt chocolate morsels over hot water. Spread chocolate onto the flat side of one cookie. Add another cookie to top to make a sandwich.
Brown onions and garlic in oil. Brown meat on all sides. Add raisins, bay leaves and water. Cover tightly and simmer 3 hours or until tender on very low heat. Remove meat; strain and measure liquid. For each cup of liquid, add 2 tablespoons of flour. Cook until thick, stirring constantly. Serve gravy with meat and a side dish of corn and spiced red crab apples. Serves 6 to 8.
Peel and chunk sweet potatoes; cook. Drain. Mash through sieve to get strings out, if necessary. Add margarine, beaten eggs, vanilla and sugar. Put in orange shells or baking dish.
Beat eggs. Add sugar, salt, milk and corn. Place in casserole. Bake at 500° for 20 to 25 minutes.
In food processor bowl with metal blade or blender container, combine chopped tomatoes, tomato paste, sugar, basil, oregano, salt and pepper. Process until smooth.
Melt margarine in soup pot. Add onion, carrot and celery and saute until soft. Add flour and cornstarch and cook until bubbly. Add chicken stock and milk, stirring until smooth. Add soda and Cheddar cheese, stirring until a smooth blend. Taste for seasoning; add salt and pepper if needed. About 15 minutes before serving, stir in 1 cup of beer.
Parboil chicken breasts and remove bones. Place in bottom of casserole dish. Mix soup and water and pour over chicken. Add broth to stuffing mix and mix well. Spoon over chicken and soup. Bake 35 to 45 minutes in a 350° oven.
Let cream cheese get soft. When soft, mix with other ingredients except for pecans. Form mixture into logs or balls. Roll logs or balls in finely chopped pecans to cover evenly. Roll in plastic wrap and refrigerate.
Preheat oven to 350°. Mix butter and white and brown sugars at slow speed for 2 minutes. Add vanilla, salt and eggs. Mix ingredients for 1 minute at slow speed, then for 2 minutes at high speed. Add flour and baking soda. Mix until flour is blended into a smooth dough. Add chocolate chips and mix for 1 minute at low speed. Spoon off cookies onto cookie pan and bake for approximately 8 minutes.
Chop up tamales. Add the cans of chili, olives, corn and Fritos. Top with Cheese. Heat, uncovered, at 350° until hot, about 25 to 30 minutes.
Combine all ingredients and mix well. Store in an airtight container. To serve, place 1/3 cup mix into 1 cup boiling water. Stir well.
Cook spaghetti; rinse and drain. Brown onion; add ground beef and brown. Add tomato soup and mix. Grease dish. Place in layers the spaghetti, cheese and meat mixture. Pour over all the diluted mushroom soup. Cook at 325° for 30 minutes.
Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil. Reduce heat to low. Cover and simmer for 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over rice; top with garnishes.
Mix dry ingredients in saucepan. Stir in water, lemon juice, soy sauce and Worcestershire sauce. Cook over moderate heat, stirring until mixture thickens. Simmer 3 minutes. Cook wings over slow fire for 20 to 30 minutes. Spread glaze on wings for last 10 minutes.
Put Kool-Aid in punch bowl. Add ice cream. Pour ginger ale in punch bowl last. Be sure all ingredients are cold.