HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Using cold water, rinse turkey inside and out; blot dry with paper towels. Sprinkle body and neck cavities with salt (if desired). On rack in shallow large baking pan, brush turkey with honey, covering completely. In saucepan, melt butter. Stir in garlic, red peppers, sugar, thyme, onion, lemon-pepper seasoning and bouillon; generously baste turkey with mixture. Pour hot water into bottom of pan. Bake about 1 hour. Cover turkey with tent of heavy-duty aluminum foil. Continue roasting about 20 minutes per pound for stuffed turkey or 16 minutes unstuffed, basting with pan drippings about every 15 minutes until bird is brown, juices in inner thigh run clear when pricked and instant-read meat thermometer inserted into thickest part of thigh (without touching bone) registers 180°. Transfer turkey to serving platter; garnish as desired. Let rest 15 to 30 minutes before carving. Makes 24 four-ounce servings of turkey with gravy.
Place 1 cup berries, sugar, water, cornstarch and lemon juice in sauce pan. Simmer 3 to 4 minutes until smooth and clear. Cool slightly. Place 3 cups berries on cool pie crust. Add the cooked mixture. Cool and serve with Cool Whip.
Mix together the chicken soup, milk and Cheez Whiz; cook on low heat for 1 to 2 minutes. Pour rice and broccoli in mixture. Put in casserole dish. Bake at 350° until mixture is set, about 30 to 45 minutes.
Peel avocado and slice in bowl. Remove seed. Smash avocado well with fork or processor. Add Picante sauce and mix well until blended. Makes 3 to 4 cups. Use chips of your choice to eat dip and enjoy.
Cook cubed eye of round in pressure cooker for 10 minutes. Put beef and broth in 3-quart Tupperware casserole dish for microwave. Mix up gravy mix and 2 cups water. Add to beef and broth. Season with seasoned salt. Serve over top of alfredo noodles, prepared according to package directions.
Mix first 5 ingredients. Mix dry ingredients. Mix both together. Add whatever you want to this batter (chocolate chips, raisins, cut up prunes, M&M's). Crushed cereal (boxed) can be substituted for part of the oats. Cinnamon adds a nice flavor. (I call this create-a-cookie!) Bake at 350° for 10 to 12 minutes.
Mix flour, salt and pepper. Roll chicken in mixture. Fry in oil and margarine until golden brown. Put in bake dish; cover with sauce. Using 2 tablespoons margarine, saute onion until clear. Add remaining ingredients; bring to a boil. Pour over chicken. Bake in oven for 1 hour at 325°. Cover while baking.
Puree cut green tomatoes in blender. Boil tomatoes and sugar for 10 minutes. Remove from heat and add 1 (3 ounce) package jello. Beat well until jello has dissolved. Pour into jelly glasses. Cool, then top with paraffin wax or process using water bath method. (Cherry flavored jello makes this especially good!)
Put mushroom soups in large baking pan. Fill each empty can with water and add to pan. Add rice and stir well. Lay chicken pieces over mixture. Sprinkle onion soup mix over the top. Cover with foil and bake at 350° for approximately 1 1/2 hours or until done. Remove foil for last 15 minutes of baking time. Delicious!!
Drain beets; save 1 cup beet juice. Add other ingredients and pour over beets. Refrigerate overnight. Keeps several days.
Brown roast on both sides with a little shortening on medium high. Cover with water; turn down to low; simmer for several hours until tender. Mix soups together; pour over roast. Peel and quarter onion and potatoes. Scrape carrots and cut into 1 1/2 inch pieces. Add ingredients to roast to flavor. Cook until all vegetables are tender.
Place cranberries and apples in a greased casserole dish. Sprinkle with granulated sugar. Combine oats, chopped nuts, brown sugar and melted butter. Sprinkle on top of fruit. Bake at 325° for 35 to 45 minutes.
Stir dry ingredients into large mixing bowl first. Then add Crisco, buttermilk, eggs and vanilla flavoring. Mix until creamy. Grease and flour a Bundt pan. Bake at 325° for 1 hour and 10 minutes.
Cook first 4 ingredients until mixture comes to a full rolling boil. Cook for 1 minute longer. Remove from heat. Add Certo and coloring; stir well. Let set for 5 minutes. Pour into sterilized jars and seal. Yield: 2 to 3 pints.
Broil chicken until done. Remove the skin and take the chicken off the bone. Put this in the bottom of a 9 x 13-inch pan. Heat together 2 cans cream of chicken soup and 1 cup of milk. Pour on top of chicken. Sprinkle stuffing mix on top of mixture. Heat 2 cups of chicken broth and 1/2 stick of butter. Pour over the stuffing mix. Bake at 350° for 35 to 40 minutes.
Grease a spring form pan and sprinkle with graham cracker crumbs. Mix remaining ingredients and pour into greased pan. Do not pre-heat oven. Bake at 350° for 1 hour. Leave in oven until cool.
Mix flour, butter and nuts together. Press in 9 x 13-inch pan and cook at 350° for 20 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip until fluffy and pour on top of crust. Mix pudding and milk and pour on top of cream cheese mixture. Then cover with plain Cool Whip before serving.
Melt margarine; pour over flour and 1/2 cup of pecans. Grease bottom of a 9 x 13-inch pan. Pat mixture in bottom. Bake 15 minutes at 375°. Set aside. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread on bottom layer. Refrigerate for 1 hour.
Beat eggs well. Stir in about 1 cup milk. Put meats of choice, cheese of choice and vegetables (you may want other vegetables as well, or instead of - experiment!!) on top of unbaked pie shells. Pour egg mixture over the vegetables, meats and cheeses in pie shell. Add more milk if necessary to fill pie shell, stirring it to blend in. Bake at 350° about 45 minutes or until "set."
In a large skillet lightly brown beef and sausage. Add onion, garlic, salt, pepper, basil, tomato paste, water and mushrooms. Stir well and add noodles. Bring to a boil and reduce heat. Cover and simmer 15 minutes or until the noodles are tender, stirring gently two or three times with a fork. Before serving, stir in Blue cheese and walnuts. Serve from skillet. Serves 6.
Combine in large bowl all ingredients. Put into large casserole dish and bake, uncovered, at 350° for one hour.
Combine the first seven ingredients. Make small bite sized balls of meat. Simmer in a skillet until done. Then add 2 jars of jelly and 2 bottles of chili sauce. Let stew for about an hour before serving. Make sure you use the long skewers to serve with.
Sift flour, baking powder, salt; cream shortening and sugar until light. Add eggs, one at a time, beat well. Add flavoring. Add dry ingredients alternately with milk and blend well. Bake at 350° for 35 minutes in a greased loaf pan. Cool.
Combine first three ingredients in a medium bowl, stirring well. Add butter, milk and lemon juice. Stir well. Add eggs one at a time beating well after each addition. Fix pie crust into a 9-inch pie plate according to package directions. Flute edges. Pour filling mixture into pie crust. Bake at 350° for 45 minutes or until pie is just set. Let cool on a wire rack. Chill. Yield: One 9-inch pie.
Pour peaches into pan. Mix all other ingredients. Pour on top of peaches. Bake at 350° for 30 minutes.
Saute pecans in butter until lightly browned. Combine remaining ingredients. Mix together and add pecans. Heat in 325° oven for 25 minutes until bubbling. Serve with crackers or party rye bread.
Grind, chop or shred vegetables. Add celery seed and soak in salt water for 2 hours. Drain well. Mix sugar and vinegar; pour over vegetables. Put in crock or covered container and let stand in refrigerator.
Layer ingredients in bowl. Prepare dressing of mayonnaise and sugar. Make a day ahead; cover in refrigerator.
Cream butter; add sugar and beaten eggs. Mix soda with molasses until it foams. Add to first mixture. Sift flour and spices. Add alternately with milk. Add 2 tablespoons flour to raisins and dates; mix well. Add nuts and batter. Bake in two 8-inch pans at 350° for 30 to 35 minutes or until a toothpick comes out clean.
Cook and drain noodles. Blend together soup, cream cheese, salt, cottage cheese and milk. Layer noodles, chicken, onions, peppers, parsley, olives and liquid. Top with buttered bread or cracker crumbs. Bake at 375° for 30 to 45 minutes.
Take 3/4 flour and mix with dates and nuts. Mix with ingredients, bake 1 hour and 20 minutes at 350°.
Preheat oven to 350°. Combine egg and milk; combine dry ingredients. Dip chicken in egg mixture, then coat with flour mixture. Place chicken in baking dish. Pour melted margarine over chicken. Bake 1 hour. Easy and good!
One medium size elephant is needed for this recipe. If the elephant is too large, the meat will be tough. Use very sharp knife. Cut the elephant into small bite size pieces (approximately 2 months is needed to cut up the elephant). Cook over gas fire in open pot maintaining 465° temperature for about 4 weeks. Salt to taste. Add enough brown gravy to cover. This recipe serves approximately 3,800 people. If more people are expected, two rabbits may be added, but do this only if necessary....most people do not like hare in their stew.
Mix ingredients well, adding enough chicken broth from boiling breasts to give the mixture the consistency of chicken dressing. Top with 1 stick of butter, melted, and Ritz crackers, crumbled. Cook at 350° about 30 minutes. Very good! Makes a big casserole. Can be frozen.
Mix cake mix, oleo and 1 egg with a spoon. Press into a 9 x 13-inch cake pan with hands.
Mix all ingredients in crock-pot, low setting. Stir before you leave and when you get home. Will be done in 6 hours. This is very good with rice.
Break up Roquefort cheese with a fork into small pieces. (Do not use blender.) Mash clove of garlic well with mortar and pestle. Add equal parts vinegar and oil. Whisk to desired consistency. Add cheese, garlic and basil. Stores well in a glass jar.
Split hot dogs lengthwise halfway. Spread with mustard. Fill with pickle relish and top with cheese. Roll in a crescent roll and bake in 375° oven for 15 minutes.
Brown sausage balls and kielbasa in skillet. Drain and put in small roasting pan. Add all other ingredients, except bacon. Partially cook bacon and place across top. Bake at 325° for 1 1/2 hours.
Cut crusts off bread. Put little butter on both sides. Mix together eggs, salt, mustard, milk and pepper with wire whisk. Refrigerate night before.
Combine all ingredients, except potato. Cook on low heat for 1 hour; stir often. Add mashed potatoes. Mix should be not too wet or dry. Put in pastry. Bake at 400° for 30 to 45 minutes. Makes 2 (9-inch) pies.
Cut bacon in 1/2-inch pieces and fry crisp. Cook ground beef and onion together. After ground beef is browned, stir in soy sauce and water. Add vegetables and mix thoroughly. Cover and cook over high heat until steam escapes. Reduce heat to simmer and cook 15 minutes. Serves 5.
Mix chicken with combined remaining ingredients. Cover; microwave on High 18 minutes. Turn dish once or twice during cooking. Let stand 10 minutes.
Melt butter in milk. Mix in eggs with sugar. Add flour and baking powder. Add vanilla. Add milk mixture. Bake in tube pan for 1 hour at 400°.
Pour oil to cover bottom of a large skillet and cook both sides of chicken over medium heat. Salt and pepper both sides. Cook approximately 5 minutes, until brown. At the same time, boil rice according to directions. Remove chicken from pan and drain grease.
Combine ingredients and let stand 1 hour. Pack cucumber mixture in jars, pour juice over and put tops on. Store all jars in refrigerator until used. Lasts 1 1/2 to 3 months, refrigerated.
Blend all ingredients together. Bake at 375° for 18 minutes. Serve with "dip size" corn chips.
Mix flour, 2 1/2 cups sugar, salt, baking powder and poppy seed together and set aside. Combine eggs, milk, oil, 1 1/2 teaspoons vanilla, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring together. Gradually add flour mixture. Do not overbeat. Pour into 4 mini loaf pans and bake at 350° for 1 hour. Cool in pans for 5 minutes. Pour glaze over loaves and let them set for 5 minutes. Wrap tightly in foil.
Melt butter in large skillet. Add mushrooms and onion. Cook until onion is tender, then remove from skillet. Add meat to skillet and cook until lightly browned. Reserve 1/3 cup beef broth. Stir in remaining broth, catsup, garlic and salt. Cover and simmer 15 minutes. Blend reserved broth and flour and stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly, for 1 minute. Reduce heat and add sour cream if you wish. Spoon mixture over noodles.
Combine all ingredients as you would bread dough. Knead well. When dough doubles in size once, cover kitchen table with cloth (pin corners tightly to table). Sprinkle cloth very lightly with flour. Put dough on it and pull out, with hands under dough, until it stretches to proper thickness. Spread filling over dough. Lift two corners of cloth and roll in jelly roll fashion.
Cook grits, boiling water and salt until they are done (about 5 minutes and not watery). Remove from heat and add margarine and cheese. Beat eggs in 8 ounce measuring cup and fill cup to the top with milk. Add this to grits mixture. Add sugar to mixture. Cover with corn flake crumbs; dot with butter and bake at 350° for 45 minutes. Let set 5 to 6 minutes before serving. Makes 13 x 9 x 2-inch dish. (Can be doubled using larger pan.)
Sift flour, baking powder and salt; sift together twice. Cream shortening and sugar for 10 minutes. Add eggs, one at a time, beating after each addition. Add flour mixture alternately with milk, beating after each addition. Stir in coconut flavoring and coconut. Pour into tube pan and place in a cold oven. Bake at 325° for 1 hour and 25 minutes.
Mix first 3 ingredients and boil for 15 minutes. Add orange Jell-O; stir until dissolved. Pour into jars and seal.
Mix all ingredients together and bake at 350° for 12 to 15 minutes.
Make meatballs: In a bowl combine beef, egg, 3 tablespoons water, bread crumbs, salt and parsley; mix lightly. With hands shape into 24 balls. Brown meatballs in a 350° oven. Drain off fat; set meatballs aside.
Combine ingredients and place in baking pan. Bake for one hour and 15 minutes in 350° oven. Let stand for 5 minutes before serving.
Spread cream cheese on bottom of square or round glass baking dish. Sprinkle with 3 herbs. Spread a layer of pizza sauce, and then a layer of Parmesan cheese and more herbs. Top with mozzarella cheese.
Soften cream cheese and mix with remaining ingredients. Bake at 350° for 15 minutes. Serve warm with crackers or party rye or pumpernickel bread.
Grease 1 1/2-quart casserole. Place tofu on cloth and squeeze out water. Put tofu into a mixing bowl. Stir in remaining ingredients. Put mixture into casserole and bake at 375° for 45 minutes.
Cook squash until tender. Saute onion in oleo. Mix everything together. Add squash last. Cover with foil and bake at 350° for 35 minutes. Remove foil and bake 10 more minutes.
In mixing bowl cream together butter and brown sugar until light. Add egg yolk and vanilla, gradually beating in flour until smooth and blended (dough will be thick). Spread evenly on an ungreased jelly roll pan (cookie sheet with sides). Bake at 350° for 15 minutes or until crust is golden brown and puffy. Remove from oven. Arrange chocolate bars evenly over surface, let set 5 minutes to soften. Spread chocolate and sprinkle top with chopped nuts.
Brown turkey and onion in a large skillet. Add chili and garlic powder, then add tomato and hot sauces. Stir and cook another 5 to 10 minutes.
Fry meat and onion until well browned. Salt and pepper. Add corn and soup. Place mixture into greased casserole dish; spread with mashed potatoes. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
Parboil beans for 2 minutes. Set aside and let set for 1 hour. Drain. Bring 2 quarts of water	to a boil. Add beans, salt pork, onion and mixture in crock-pot. Cover beans with boiling water. Set on high and bake until tender.
Brown chicken breasts in oil. Remove from pan. Saute onion, green pepper and garlic in pan for about 3 minutes. Add remaining ingredients. Cover and simmer 30 minutes or until chicken is tender. Serve over cooked egg noodles or rice.
Melt 2 tablespoons butter in large, heavy bottomed pot and saute leeks and garlic. Cook over low heat for several minutes. Add potatoes, broth and salt and allow to come to a boil. Cover and simmer 5 minutes to an hour. Remove potatoes and garlic cloves; reserve both. Puree a small amount at a time in a blender. When smooth, return to broth. Add water if too thick. Add milk or cream and heat. Add remaining 2 tablespoons butter. Serve.
Sift flour, sugar, baking powder and soda into mixing bowl. Beat eggs slightly and add. Blend in buttermilk and 1/2 cup melted butter. Stir in dates and pour into greased and floured baking pan. Combine brown sugar, cinnamon and almonds; sprinkle over batter. Last, add 1/4 cup melted butter over the top of the mixture. Bake at 300° for 45 minutes.
In a large salad bowl, mix all ingredients together. Chill slightly before serving. Makes 8 servings.
Wash onions. Cook in small amount of boiling water for 20 minutes or until nearly tender. Drain. Peel. Slice tops off. Scoop centers out and save. Fill onions with lima beans. Dot with 3 tablespoons butter. Start oven at moderately hot (400°). Grease a 1 1/2-quart baking dish. Place stuffed onions in prepared baking dish. Bake 15 minutes or until tender. Saute scooped out onion centers with crumbs in remaining 1 tablespoon butter. Spoon over onions. Continue to bake for 5 minutes or until tops are browned. Makes 6 servings.
Mix all ingredients and put in 9 x 13-inch baking dish or casserole dish. Top with potato chip crumbs.	Bake, uncovered, for 1 hour at 350°.
In each jar, put 2 dill heads, 1 clove garlic, alum (the size of a pea) and cucumbers packed tightly. Mix water, vinegar, and salt in pan and bring to a boil. Pour over cucumbers and let stand about 5 minutes; drain. Heat again. Do this 3 times then seal.
Mix pudding mix and cocoa with milk. Fold in the Cool Whip for a marbled effect. Put in a baked pie shell. Cool Whip may be added to the top if desired to decorate.
Combine corn, beans, cheese, onion, Miracle Whip and sauce. Sprinkle bread crumbs over top. Drizzle with melted butter. Bake at 350° for 30 minutes.
Pop the corn as directed. Remove any unpopped kernels. Mix together Karo syrup, sugar and salt in heavy saucepan. Cook over moderate heat for 2 minutes or until sugar is dissolved, stirring constantly. (Do not double recipe.) Pour over the popped corn in deep kettle and stir over medium heat for 3 to 5 minutes or until corn is evenly and completely coated. Remove from heat and spread on greased surface or form into balls.
Cut each biscuit in fourths. In plastic bag, put 2/3 cup sugar and 2 tablespoons cinnamon. Shake the biscuits in bag, one tube at a time. Place in well-greased Bundt pan in layers, 1 tube at a time. Sprinkle chopped pecans on each tube (layer). Melt oleo, brown sugar and 1 teaspoon cinnamon. Pour over top. Bake at 350° for 30 minutes. Turn out of pan immediately.
Make a peanut butter sandwich by spreading peanut butter between crackers. After making up 20 to 24 cookies, melt chocolate. Dip cookies into chocolate and place on waxed paper to cool.
Cook onion and green pepper in butter about 5 minutes. Stir in pimento and flour. Add milk gradually; stir and cook until thickened. Season to taste. Add potatoes. Pour into 1 1/2-quart casserole. Top with cheese. Bake at 350° for about 30 minutes or until bubbly. This can be prepared ahead of time, stored in refrigerator and baked before serving.
Bake both pie shells and let cool. Mix together until fluffy the condensed milk, lemonade and Cool Whip. Fill pie shells and refrigerate.
Cut large stems from the leaves. Roll bunches of leaves like a cigar and cut in 1/2-inch strips. Cut until all the greens are shredded. Boil water, add ham bouillon cubes and place greens in boiling water. Lower heat and let simmer, covered, for 15 minutes. Uncover and simmer 30 minutes.
Brown beef, green peppers and onions. Drain grease. Add chili seasonings and simmer 15-20 minutes. Put mixture into Dutch oven and add tomato sauce, chili powder and kidney beans. Cook on low heat 3-4 hours. Add crushed peppers to taste.
Brown sausage and onion in heated frying pan. Drain all grease except approximately 1 tablespoon. Add flour and cook 1 to 2 minutes, stirring. Add hot milk all at once. Stir mixture constantly until it thickens. Season with a little salt and lots of pepper. Pour over split biscuits. Homemade are best but at Bible Class they sometimes use those from a tube. Can be made a day before and refrigerated. Reheat slowly, adding a little more milk until of desired consistency. This should not be too thick, just nice and creamy.
Combine flour, sugar and baking powder. In small bowl, combine milk, butter and egg until blended. Stir into flour mixture until moistened. Spoon 1/2 batter into muffin cups, divide raspberries in cups, then top with remaining batter. Sprinkle Pecan Streusel Topping over tops. Bake at 375° for 25 to 30 minutes in greased or paper-lined cups. Makes 12 muffins.
Combine first five ingredients. Mix with stew meat into casserole. Cover and bake in 300° oven for 3 hours. Stir several times (if you're home).
Mix 1 stick melted oleo and graham cracker crumbs. Press into a long 9 x 13-inch sheet.
Put peanut butter on crackers and eat. Jelly or Marshmallow Creme are optional.
Slice eggs in half lengthwise; carefully remove yolks. Mash yolks. Blend in remaining ingredients. Stuff egg whites with yolk mixture. Yields 6 servings.
Stir yeast into warm water in a large bowl. Heat together the milk, shortening, 1/4 cup sugar and salt to about 110°. Add to yeast. Beat in 1 cup flour and egg. Beat in as much remaining flour as possible. Knead in remaining for about 8 to 10 minutes. Place dough in a large greased bowl. Cover with wet paper towel; let rise in warm place (85°) until doubled, about 1 to 1 1/2 hours. Punch dough down, then turn out onto lightly floured surface. Cover with towel again for 10 minutes. Roll piece of dough into a 15 x 7-inch pan. Sprinkle with mixture of 1/2 cup sugar and 1/2 tablespoon cinnamon. Roll up like a jelly roll from the narrow side; pinch edges to seal. Place the roll in a greased 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan; let rise until doubled. Bake in preheated 375° oven for 40 to 45 minutes.
Combine first 2 ingredients; stir over low heat until mixed and melted. Cool slightly. Beat in eggs, one at a time. Mix together flour, salt and baking powder. Add to warm mixture and stir. Add nuts and chocolate chips; mix well. Pour into a greased 10 x 14-inch pan. Bake at 350° for 25 to 30 minutes.
Spread pineapple on bottom of 13 x 9-inch ungreased cake pan. Spread cherry pie filling on pineapple but do not mix. Spread dry cake mix over top and sprinkle nuts on top of cake mix. Slice oleo and place on top of nuts. Bake 1 1/2 hours at 350°.
Grease large iron skillet. Sprinkle a little cornmeal in bottom. Brown in oven. Pour mixture into skillet and bake at 300° for 30 to 40 minutes or until brown. Cool 10 minutes before cutting.
In blender, mix the egg, garlic, oil and vinegar. Pour over potatoes. Add parsley. Salt and pepper to taste.
Preheat oven to 350°. Butter and flour 9 x 2-inch round cake pan (one pan only). Mix together flour, cocoa, sugar, baking soda and salt. To this, add buttermilk, vegetable oil or melted butter and vanilla. Mix together. Turn batter into pan; bake in middle of oven 30 minutes or until tester comes out clean. Cool 5 minutes, then turn out. When cool, spread a layer of raspberry preserves on top of cake and then a layer of whipped cream.
Combine zucchini, onions and salt. Let stand overnight; drain very well. In a saucepan, cook sugar, cornstarch, celery seed, mustard, turmeric, ginger and vinegar over medium heat until fairly thick. Add zucchini mixture and the red and green peppers. Continue cooking until thick, then boil 1/2 hour, stirring frequently.