HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and set in refrigerator overnight. Bake at 350° 1 hour, uncovered.
Put onion in neck or chest. Combine salt, Old Bay, pepper, garlic powder, oregano and oil and pour on turkey. Soak overnight. Bake turkey 2 hours, then pour 2 beers around sides and bake 1 more hour, basting the last hour. Boil potatoes; drain. Take out turkey and put potatoes in basting sauce. Add 1 cup water. Bake potatoes about 1/2 hour at 500° or until dark brown or put potatoes in raw and cook until well done.
Sift flour, baking powder and salt together. Cut in shortening with two knives or pastry blender. Add milk, using more if necessary to make a soft dough. Pat out 1/2-inch thick and cut into 1-inch squares, strips or diamonds. Drop into boiling chicken stock. Cover and simmer 15 minutes.
Mix sugar, syrup and salt together to 245° (candy thermometer) or until mixture is very thick. Add butter until melts. Add milk gradually to mixture, keeping mixture boiling at all times. Stir constantly. Cook rapidly to 242° or until a few drops form a firm ball when dropped in cold water. The mixture will be very thick and sticks easily. Remove from heat. Add vanilla and pour into greased 9-inch square pan. Cool thoroughly before cutting. Wrap each piece in waxed paper. Makes 7 dozen pieces.
Brown meats; drain. Add cheese and meats together. Add seasonings and mix well. Spread on rye bread. Bake for 15 to 20 minutes at 350°.
Thoroughly blend sour cream, cream cheese and milk. Stir in onion, pepper and beef.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk; cook until thick. Add 1 1/2 cups (not all) cheese. Stir until melted. Toss in potatoes.
Mix all ingredients together. Pour into greased tube pan. Bake at 350° for 1 hour. (You may also use 3 loaf pans instead of tube pan.)
Brown hamburger, bacon and onions; drain off fat. Add catsup, sugar, dry mustard, salt and vinegar. Stir. Add beans. Mix well. Turn in casserole dish. Bake at 350° for 1 hour.
Sprinkle salt and pepper over meat; add onions, bread crumbs and milk. Mix lightly. Place in 9 x 13-inch pan; press in. Bake 30 to 35 minutes at 350°.
Cook potatoes in water until tender; drain, reserving liquid. Saute onion and green pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook, stirring constantly, until slightly thickened. Add enough water to potato liquid to make two cups. Add to milk mixture along with potatoes, cheese, pepper and salt. Cook, stirring constantly, until cheese is melted and soup is thoroughly heated. Great "comfort food."
Lightly toss chicken, celery, grapes and peaches together. Mix mayonnaise and sour cream; pour over salad. Add seasoning salt and mix gently. Store in refrigerator until ready to serve. Garnish with peaches and parsley. Serves 6.
Mix 1 cup applesauce with raspberry Jell-O, then mix 1 cup applesauce	with lime Jell-O. (Mix to dissolve each mixture in	separate bowl.) Place graham crackers flat in dish in rows and layer 1 row raspberry Jell-O, then another layer of crackers, then layer of lime Jell-O filling. Continue layers until about 5 inches high. Cool in refrigerator until Jell-O sets. Cover with Cool Whip.
Combine sugar and vinegar until dissolved, then combine with remaining ingredients. Toss several times while marinating for 24 hours.
Pour boiling water over 100% Bran. Add Crisco and stir. Add sugar, eggs, buttermilk, flour, soda and All Bran. Mix well. Grease muffin pan. Bake at 400° for 15 minutes. Keeps 6 to 7 weeks in refrigerator. You may add dates or raisins.
Saute ground meat, onions and pepper; place in casserole, then spread corn over meat mixture. Spread mashed potatoes over this, and sprinkle grated cheese on top. Bake at 350° for 45 minutes.
Preheat oven to 400°. Cook grits according to package directions. Remove pot from heat and stir in cheese, margarine, eggs and Tabasco. Continue stirring until well blended. Pour into lightly greased casserole. Bake 30 minutes until lightly browned on top. Serves 6 to 8.
Combine eggs, sugar, vanilla and oil. Stir well. Add sifted dry ingredients. Stir well. Add carrots, nuts and pineapple. Stir well. Spoon into greased loaf pans. Bake at 375° for 1 hour. Serve cold, with or without butter.
Using mixer, cream together butter, sugar and egg. On wax paper, sift together flour, salt, baking soda, and cinnamon. In a bowl, put raisins and nuts. Sprinkle with a small amount of flour. Heat applesauce to lukewarm in microwave. Combine creamed butter mixture, flour mixture and applesauce. Mix well. Stir in nuts and raisins. Bake in tube pan for 1 hour and 15 minutes at 350 degrees.
Drain vegetables; combine all ingredients. Bake in covered casserole at 275° for five hours or in crock-pot.
Soak chicken in buttermilk at least	30 minutes. In paper bag, put flour and seasonings. Add chicken, close bag and shake vigorously. (Secret to good browned fried chicken is to flour it twice.)	Remove	chicken to dry on waxed paper, then replace chicken in	flour and shake again. Use electric or iron skillet. Brown chicken on both sides in hot oil. Reduce heat and cook, uncovered, until done.
Blend sugar, onion, garlic, oil, salt and celery salt. Let stand 1 hour, stirring occasionally. Cut vegetables in bite size pieces. Add dressing and toss several times. Let stand 1 hour or longer. Top with bacon bits. The longer it sets, the better the flavor.
Slice chicken very thin. While still partially frozen, stir together salad dressing, soy sauce, ginger and red pepper. Set aside. Heat oil in wok. Stir-fry chicken for 3 to 4 minutes. Remove from wok. Add a little more oil and stir-fry vegetables for about 3 to 4 minutes. Add salad dressing. Mix together. Simmer about 30 seconds. Serve over rice.
Bone chicken and cut into large pieces. Cut tortilla into 1-inch strips or squares. Mix soups, milk, onion and salsa. Butter a large shallow baking dish. Put 1 or 2 tablespoons chicken broth (or water) in bottom of baking dish. Place a layer of tortillas in dish, then chicken, then soup mixture. Continue layers until all ingredients are used, ending with soup mixture. Top with cheese. Let stand in refrigerator for 24 hours. This is important to allow the flavor to blend. Bake at 300° for 1 to 1 1/2 hours.
Place pretzels on wax paper. Melt almond bark in a microwave-safe container or casserole on High for 1 to 2 minutes or until melted. Spoon melted almond bark into center of pretzels. Decorate with M&M's and let cool.
Mix all ingredients thoroughly. Pack into a loaf pan (oblong, 1-quart size). Bake at 350° for 1 hour.
Cook squash and onion with salt and pepper until all liquid is out. Cool. Add cream of chicken soup, sour cream and water chestnuts. Mix well. Add margarine or butter (melted) to stuffing mix.
Mix eggs, milk and vanilla. Dip slices of bread into mixture and fry. Pour syrup over French toast and top with butter.
Combine all ingredients in large boiler. Heat to boiling and turn down temperature to medium-low. Cook two hours or until desired consistency. (Longer cooking makes salsa thicker.) Don't forget to stir often!
Preheat oven to 350°. Mix all ingredients together and bake for 30 minutes.
Cook grits in salted water until thick, stirring. Take off heat. Add milk to beaten eggs to make 1 cup. Stir into cheese and butter until melted. Pour into greased 2-quart casserole dish. Bake at 350° for 40 to 45 minutes. Serves 8.
Drop about 8 bell peppers in boiling water. Bring back to a boil for 5 minutes. Stuff with hamburger mixture. Cover with tomato or cheese and then cook for 30 minutes at 325°.
Cut cheese into pieces. Roll into flour; dip in egg. Roll in	bread crumbs, egg and bread crumbs again. Fry in hot oil. Serve with either spaghetti sauce or Ranch dressing for dipping.
Cook water, sugar, cornstarch and vinegar for 3 minutes. Add butter and vanilla. Can be poured over plain cakes or other desserts as wanted.
Melt the stick of butter in a 13 x 9-inch cake pan. Put the graham cracker crumbs over the butter, patting it down until it forms a crust. Pour the Eagle Brand milk over the crust. Layer with chocolate chips, then coconut, then pecans. Bake at 350° for 10 to 15 minutes so the coconut will become golden.
Melt margarine in milk. Mix salt and sugar in a large bowl. Add milk mixture. Stir and cool until luke warm. Add yeast mixture and beaten eggs. Mix well. Add enough flour to make a stiff dough-enough to handle easy. Store in a large greased bowl. Put aside in a warm place to rise. Separate dough into three parts, roll out, and spread with margarine. Cut into 2 inch wide strips. Roll up, place on greased cookie sheet. Let rise and bake at 350 for 15 to 20 minutes.
Mix all ingredients together, mixing well. Bake at 350° for 30 minutes or done. Can be made in small cupcake pans, regular cupcake pan, loaf pan or Bundt pans.
Grate first 3 ingredients and add salt. Mix well. Let stand for 2 hours. Drain. Bring to boil the sugar, vinegar, water and celery seed. Boil 2 minutes and pour while hot over cabbage mixture. Let cool well for at least 3 hours. Put in containers. Have ample juice over top. Freeze.
Preheat oven to 425°. Mix all ingredients together and pour in pie shell. Bake pie 15 minutes at 425°. Reduce heat to 350° and bake 45 minutes or until knife inserted into center of pie comes out clean.
Mix 1/2 cake mix, egg, water and oil together. Pour into greased and floured pan. Bake at 350° for 25 minutes (makes thin layer cake). Cool in pan. Mix instant pudding and milk. Add cream cheese and mix. Pour over cake. Add drained pineapple over cake; top with Cool Whip.
Core tomatoes. Strip off skin and quarter. If necessary, rotate each tomato on a fork over heat until skin pops. Chop finely the first 5 ingredients and add to 6 to 8-quart enamelled or stainless steel kettle.
Mix in bowl. Makes 1 quart tea mix. To serve, spoon 2 slightly rounded teaspoonfuls of mixture into mug and fill with boiling water.
Stir ingredients together. Cover and chill. Makes 1 1/4 cups.
Brown sausage and drain. Separate rolls and pat into ungreased 12-inch pizza pan. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. Beat eggs, milk, salt and pepper. Pour over crust, etc. Sprinkle Parmesan cheese. Bake.
Preheat oven to 450°. In large plastic bag, empty onion soup mix and potatoes lightly sprayed with Pam. Close bag and shake until potatoes are evenly coated. Empty into a shallow baking or roasting pan; discard bag. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped or dry parsley flakes. Makes 8 servings.
Cook beef and onion in skillet until brown. Add chili powder, cumin and salt; stir well. Cook over low heat 10 minutes.
Lightly brown, stir and crumble sausage in skillet; drain drippings, leaving 2 tablespoons. Saute green pepper and celery with sausage 4 minutes. Remove from heat. Drain juice from tomatoes into sausage. Add rice and salt. Place cabbage leaves in boiling water 5 minutes; drain. Spoon about 3 tablespoons of meat mixture in center of each leaf. Package envelope-fashion. Spread drained tomatoes over cabbage and sprinkle with a little salt, sugar and oregano. Dot with butter or margarine. Bake, uncovered, at 350° for 50 minutes.
Shred lettuce; cover bottom of glass dish. Add other 5 ingredients, layer at a time. Spread on mayonnaise as frosting, then sprinkle with cheese. Cover and refrigerate at least 8 hours. Stays fresh for a week. Serves 12 to 14.
Use the sauce from my Spaghetti recipe, except add 1 tablespoon chili powder. Use a 3 to 4-quart casserole dish. Place stone ground whole corn tortillas in the bottom of the casserole, then a layer of the meat sauce, then another layer of tortillas, etc. Serves 6.
Put all ingredients in a bowl and let stand for 4 hours or more. Pour in 13 x 9-inch pan; sprinkle with paprika and bake at 300° for 1 1/2 hours. Do not cover.
Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat. Simmer until thick, stirring occasionally, about 2 hours. Season with pepper.
Rinse, drain and chop sauerkraut. Cream butter, sugar, eggs and vanilla. Add dry ingredients alternately with water. Stir in sauerkraut. Bake in 2 greased and floured 8-inch pans for 30 minutes in 350° oven.
Simmer chopped onions in skillet with a little oil. Beat together eggs, milk and 57 sauce. Dredge serving sized portions of the tenderized round steak in egg, milk and 57 sauce mixture that has been beaten together, then dip into flour with salt and garlic salt dry mixture until coated. Lay over simmering onions in skillet and brown on both sides. Put in large baking pan with each slice flat. Pour chopped stewed tomatoes over pieces and bake at 350° for 30 to 45 minutes until done. Five minutes before done, put on slices of cheese and let melt; serve.
Beat eggs and sugar. Add other ingredients. Bake in 2 greased loaf pans. Bake 1 hour at 300°. Bake full time.
Bring a large covered pot of water to a rapid boil. Cook the pasta shells, uncovered, until al dente, then drain. Rinse under cold water until cool; drain again. Heat oil in a large saucepan. Add eggplant; cover and cook 3 minutes on medium heat. Stir in salt, garlic, lemon juice and 2 tablespoons water. Cover and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add diced pepper and, if using dried herbs, add the dill and oregano. Simmer a few minutes more, until the pepper is cooked but still has some crunch.
Cream first 3 ingredients together; add egg. Add the rest of the dry ingredients. Divide the dough in half. Roll into long sausages. Roll in sugar then cut in 1-inch lengths, place on cookie sheet 1 inch apart.
Brown beef with onion in skillet. Drain. Mix eggs, mayonnaise, milk and cornstarch; add cheese and seasoning. Combine with beef and onion. Put into a 9-inch pie crust. Bake at 350° for 35 to 40 minutes. Put on cookie sheet to prevent spills.
Heat oven 350 degrees. Spray 8 inch square baking dish. For filling combine ingredients until fruit is coated. Spoon into baking dish.
Preheat oven to 350°. In large bowl, combine dry cake mix, 1/4 cup melted butter and eggs; mix well. Pat into a 13 x 9-inch greased bottom of pan only. Top with cherry pie filling. In small mixing bowl, combine dry frosting mix with butter; sprinkle over cherries. Bake 30 to 35 minutes or until golden brown. Serve as bars or with whipped cream or ice cream.
Mix all together and bake in greased 9 x 9-inch pan; bake in 350° oven for 30 minutes. Double recipe and bake in 9 x 13-inch pan for 1 hour.
Cut up lettuce for salad. Add 3 boiled eggs, cut up. Peel and core apple. Add to lettuce. Mix with enough Miracle Whip to moisten the salad. You can serve immediately or refrigerate.
Mix cream cheese and sour cream, add garlic salt to taste. Add jalapeno, olives, onions and Cheddar. Mix well. Spread on tortillas. Roll up and place in sealed container overnight in refrigerator. Slice into one-inch pieces. Secure with toothpick if desired. Serve with salsa.
Mix first 4 ingredients. Add flour, baking powder and milk. Bake at 350° for 40 minutes.
Mash pears and cream cheese together. Add Dream Whip to mixture with the sauce. Dissolve jello in 1/2 liquid. Add remaining liquid and let cool. Put all together and beat until mixture is smooth. Put in 8-inch square pan and let congeal.
Melt butter; mix with graham cracker crumbs and sugar. Press into bottom of a 9 x 13-inch pan.
Put apples in an 8 x 8-inch baking pan and pour on hot water. Mix sugar and flour; cut in butter and pat mixture on apples. Bake at 375° for 30 minutes.
Combine first 7 ingredients in casserole dish. Then do topping by mixing next 3 ingredients. Then place on top of potato mixture. Bake, uncovered, in 350° oven 30 minutes or until easily speared with fork.
Mix dry ingredients in a saucepan. Add remaining ingredients. Stir until mixture boils. Let simmer a few minutes to cook the onion. Store in refrigerator.
Combine all ingredients in 4-cup glass measure. Cook at High 5 to 6 minutes, Medium-low 9 to 10 minutes. Cool slightly. Strain into mug. Makes 4 servings.
Grate sweet potatoes finely. Mix all ingredients together. Bake in casserole dish at 350° for 45 minutes or until tender and brown on top. Amounts of sugar and butter may be halved.
Combine flour, oatmeal, soda, cinnamon and salt and set aside. Cream together butter and sugar until light and fluffy. Add egg and vanilla and mix well. Alternate dry ingredients and pumpkin, mixing well after each addition. Stir in nuts and chocolate chips.
Combine cucumber slices. Remove peel. Mix with onions and salt; let stand for 2 hours. (Pickling cucumbers work well.) Heat vinegar and add sugar. Let cool. Drain excess liquid from standing cucumbers. Pour sugar vinegar mixture over cucumber slices. Mix together and pack in freezer containers. Freeze. Allow to age for at least 2 weeks before defrosting and using.
Beat egg whites with a beater until stiff. Spread crushed vanilla cookies on bottom of a 13 x 9 1/2 x 2-inch pan (save enough crumbs for topping). Mix all ingredients together. Fold in beaten egg whites. Spread over crumbs already in pan. Spread 2 cans of pie filling on mixture (fruit). Sprinkle 1/2 cup nuts over fruit (optional). Spread 2 cups whipped cream. Top with remaining crumbs. Keep refrigerated.
Preheat oven to 350°. Lightly spray a medium skillet with nonstick spray. Place cornbread in the casserole. Then add onion mixture. Drizzle with 1 cup of broth. Gently toss. If necessary, drizzle with remaining 1/2 cup of broth to moisten the bread; gently toss to mix well. Bake, uncovered, 30 to 40 minutes or until heated through. Makes 4 servings.
Melt butter. Add chopped pecans and flour. Mix well and pat in baking dish. Bake 1 hour at 125° to 150°. Mix cream cheese, confectioners sugar and approximately 1/3 bowl of Cool Whip. Beat until smooth. Mix Jell-O instant chocolate pudding. Pour cream cheese mix on baked crusty layer. Add the next layer of chocolate pudding. Top with the remainder of Cool Whip.
Cream the margarine, sugar and vanilla. Sift flour, soda and salt. Mix all of it together with the brickle bits. Drop by teaspoon on greased cookie sheet. Press with fork dipped in milk. Bake at 325° to 350° for 10 to 12 minutes.
Combine sour cream and cream cheese. Spread into a 9 x 13-inch pan. Top with Mozzarella cheese, lettuce and tomato. Refrigerate. Serve cold. Scoop up with Doritos. (Salsa Rio are the best, but all varieties taste good.)
Grease muffin pans. Preheat oven to 400°. In large bowl measure first seven ingredients (dry ingredients). Stir with fork to mix. In medium bowl beat eggs slightly. Stir in zucchini and oil. Stir this wet mixture all at once into the flour mixture, just until moistened. Spoon into muffin pans. Bake 25 minutes for 3 inch cups, 20 minutes for 2 1/2 inch cups or until pick inserted in center comes out clean. Cool. Makes 12 to 18 muffins.
Lightly beat eggs. Add Karo and brown sugar. Mix only until smooth. Add salt, melted margarine, vanilla and pecans. Pour into unbaked 9-inch deep-dish pie shell. Place on cookie sheet which has been heated in 400° oven for 15 minutes. Lower heat to 350° and continue cooking for another 25 minutes or until firm.
In a bowl, place well drained green beans. Add bread crumbs, cheese and seasonings. In a separate bowl, beat 3 eggs. Pour eggs over green bean mixture, tossing to mix well.
Combine chicken, celery, eggs, pickles and salt. Moisten with mayonnaise. Serve on lettuce. Trim with olives. Serves 8.
Mix together flour, baking powder, salt and sugar (optional). With a pastry blender, cut in shortening until mixture resembles coarse meal. Store in airtight, covered, container. Keeps for months in refrigerator. You may use this mixture for hot biscuits, pancakes, waffles, dumplings, etc. Use 1/3 cup of milk for every cup of mixture.
Brown ground beef with onion and green pepper in large Dutch oven. Drain fat and return meat mixture to Dutch oven. Add garlic salt and next 4 ingredients. Stir well.	Cover. Reduce heat. Simmer 15 minutes. Cook macaroni according to package directions	(omit salt). Drain. Add to meat mixture. Stir well. Spoon into lightly greased 12 x 8 x 2-inch baking dish. Top evenly with pepperoni. Cover and bake at 350° for 20 minutes. Top with cheese.	Bake uncovered 5 minutes. Yield: 6 to 8 servings.
Brown ground beef in skillet. Put into big pot and add tomatoes and juice. Bring to boil. Cook spaghetti in another pan, then add to tomato and beef mixture.	Add catsup, sauce, sugar and garlic salt. Bring to boil, then let simmer for 10 minutes. Pour into oblong pan; shred cheese on top. Place in oven for about 20 minutes.
*Add 1 tbsp. vinegar to 1 cup milk or use buttermilk.
Preheat oven to 350° (325° glass). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour milk evenly over crumbs. Top with remaining ingredients in order. Press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.
Mix (except for a little chopped green onion saved) all ingredients together. Pour into 9 x 13-inch baking dish and cook for 2 hours in 350° oven. Sprinkle some of the chopped green onion on top and serve.
Roll chicken in oil to coat. Place in baking dish, salt and pepper; sprinkle on garlic. Squeeze 1/2 lemon over chicken. Slice remaining lemon. Place on each piece of chicken. Bake for 15 minutes at 400°. Turn and bake 20 to 25 minutes longer. Spoon pan juices over chicken before serving. Serves 4.
Mix cake mix according to directions on box. Bake in a 9 x 13 x 2-inch pan. While cake is still hot, punch holes all over with a toothpick. Blend cream of coconut and condensed milk. Spoon over cake while still warm. Cool completely and cover with Cool Whip. Sprinkle coconut over Cool Whip. Refrigerate.
Fry bacon until crisp. Crumble into small pieces. Combine broccoli, bacon, onion and raisins in large bowl. Blend together mayonnaise, sugar and vinegar. Pour over broccoli mixture. Mix well and let stand at least 3 hours before serving.
Combine the first 5 ingredients; toss with beef. Cover and refrigerate overnight. Drain beef, reserving marinade. Thread meat, pineapple and vegetables alternately on long skewers. Grill over hot coals for 15 to 20 minutes, turning often or until meat reaches desired doneness and vegetables are tender. Simmer the marinade in a small saucepan over low heat for 15 minutes. Remove meat and vegetables from skewers; serve with marinade. Yields 6 to 8 servings.
Cook macaroni until almost done. Drain. Put into a baking pan. Add Spam, peas, soups and cheese (if desired). Pour milk into one can and rinse them into another can; rinse that can. Pour into a baking pan. Use one can milk for every two cans of soup. Bake at 350° until top is light brown. Mixture before baking should appear loose.
Combine oil and sugar. Add eggs, beating mixtures after each egg. Add gradually flour, soda, salt and cinnamon. Mix well. Fold in carrots. Bake in greased rectangular pan at 325° for 45 minutes.
Combine all the ingredients; put into a greased 2 1/2 or 3-quart casserole dish. Bake 1 hour at 350° with the lid on.
Preheat oven to 350°. Salt chicken and place in oblong baking dish. Combine sour cream, soup and sherry; pour over chicken. Sprinkle generously with paprika. Bake 1 hour and 15 minutes. Top with almonds. Serve with rice, seasoned with ginger and more almonds. Serves 8.
Steam or boil trout. Remove bones and skin. Place flakes of fish in a deep dish. Add salt, pepper and onion. Pour white sauce over fish. Top with buttered cracker crumbs. Bake at 350° for 1/2 hour.
Put chicken in bottom of buttered 9 x 13-inch baking dish. Combine next 4 ingredients to make mixture and pour over chicken. To make the top, stir together Bisquick, milk and butter. Pour on top of chicken mixture. Bake for 1 hour at 350°.
Heat beans and water to boiling; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Stir in pork, onion, garlic, pepper sauce and bay leaf. Heat to boiling; reduce heat. Cover and simmer until beans are tender (1 1/2 to 2 hours). Do not boil or beans will burst.