HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse turkey. Butter all sides (inside and out) of a paper grocery bag. You can either rub butter all over the turkey and salt it and sprinkle paprika on it or you can melt the butter with the salt and paprika on it and pour the mixture all over the turkey. Either way is fine. Place the turkey in the bag and fold the end over so the heat will stay in. Make sure you place the bag in a pan so the juice will stay in the pan (not on your oven floor). Bake on lower rack of oven at 350°. Bake 15 minutes per every pound of turkey. (You might bake 15 minutes more.)
Dissolve tea in 1/2 cup hot water. Add rest of water with lemonade and apricot nectar. Add ginger ale.
Preheat oven to 350°. Generously grease and flour pan. In large bowl, blend first four ingredients until moistened. Beat 2 minutes. Pour into pan. Reserve 1 cup cherry filling for topping. Spoon remaining cherry filling over batter; gently swirl through batter to marbleize. Cook 35 to 45 minutes at 350°. Cool. Spread reserved cherry filling over cake. Top with whipped topping. Keep in refrigerator.
In medium bowl combine ingredients and cream until smooth. Roll into walnut size balls. Into a 1/2 cup of finely ground almonds roll each truffle. Chill.
Mix and sift baking powder, flour and salt. Measure melted shortening. Add sugar; stir until well mixed. Let cool. Add eggs, one at a time, stirring well. Add dry ingredients. Add nuts and chocolate morsels. Spread in greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Combine the soups, water & salt. Mix well. In a greased 13 X 9 baking dish, layer a third of the soup mixture, half of the tater tots, half of the vegetables, and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese. Cover & bake at 350 degrees for 60-70 minutes or until bubbly. Uncover & bake another 5-10 minutes longer or until browned & heated through. 6-8 servings.
Mix all ingredients. Heat on low until near boiling, but do not boil. Serve warm with tortilla chips. May use small crock-pot.
Mix by hand the cake mix, oil, 3 tablespoons water, egg and chocolate chips. Transfer a small amount to a small bowl. Add one tablespoon water and the small package of chocolate from the cake mix. Drop small amount from each bowl on ungreased cookie sheet (or slightly mix two mixtures together for swirl effect). Bake at 350° for about 10 minutes. Can also mix in pecan pieces.
Mix all ingredients in a small bowl. Cover tightly with plastic wrap and refrigerate until ready to use. Will keep in refrigerator for up to 2 weeks.
Gently boil squash (whole) until tender. Let cool slightly, then slice lengthwise and scoop out pulp into bowl. Cook sausage and chopped onion; drain off excess oils. Add to pulp of squash, then add stuffing mix.
Bring to a full boil sugar, vinegar and oil. Cool. Drain and wash the beans. Combine beans, celery, green pepper and pimentos. Add dressing and mix well.
Mix all ingredients together and bake in a 9-inch pie pan with crust for 40 to 45 minutes in an 375° oven.
Sprinkle sugar over pears and let set until juicy. Stir in other ingredients until well blended. Pour in 9-inch square pan. Bake at 375° for 30 minutes. May double and make in regular cake pan. Sprinkle powdered sugar or make a glaze.
Heat oven to 350°. In large mixer bowl, combine 1 cup flour, sugar, onion, dill seed, salt, soda and dry yeast. In saucepan, heat cottage cheese, water and butter until mixture is warm. Add egg and warm liquid to flour mixture. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Cover; let rise in warm place until light and doubled in size, about 1 hour,
Dissolve Jell-O in 1 cup hot water. Add juice from pineapple and Coca-Cola. Congeal slightly. Add softened cream cheese to cut up cherries, nuts and pineapple. Chill until firm.
Mix all together. Refrigerate 24 hours. Mix again. Refrigerate another 24 hours. Shape into 5 loaves. Place loaves on pan so grease can drain away. Bake at 150° for 4 hours. Turn over and bake 4 more hours.
Separate egg yolks and whites. Mix well the milk, lemonade and egg yolks. Beat egg whites until stiff. Add sugar and vanilla to egg whites. Bake pie shell until brown. Pour filling into baked pie shell. Spread meringue on top of pie and let brown in moderate oven.
Prepare jello. Grind or grate carrots and apple. Cut orange in small pieces. Add all ingredients to jello. Coconut or pecans are also good in this recipe. Use other fruit if you wish.
Place butter in bottom of pan and melt in oven. Mix all ingredients, except fruit or juice, in a bowl. Pour this mixture over batter, then pour fruit or juice over this and bake until brown.
Shred cabbage (coarse or fine, to your liking). Add pepper and onion; mix together. Mix sugar, salt, mustard and celery seed. Add vinegar and oil. Bring to a boil; stir until sugar dissolves. Pour over cabbage. Cool to room temperature; cover and refrigerate. Serves 6 to 8.
Combine butter, sugar and dates in medium saucepan. Bring to a boil, stirring constantly for 3 minutes. Remove from heat. Stir in cereal and nuts. Cool to touch (don't wait too long). Shape into bite size balls and roll in powdered sugar. Do not refrigerate; they get too hard.
Preheat oven to 350°. In a large bowl, beat sugar, margarine, vanilla and egg until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, cocoa, baking powder, baking soda and salt to margarine mixture; blend at low speed until the dough forms, about 1 minute. (Dough will be stiff.) Stir in nuts and half of crushed toffee bars. Press in ungreased 9-inch square pan. Sprinkle with remaining crushed toffee bars. Bake at 350° for 15 to 20 minutes or until center is set. Cool completely. Cut into bars. Makes approximately 25 bars.
Drain pineapple and blueberries. Add to juice, hot boiling water according to Jell-O package. Add Jell-O and set aside 2 cups of mixture and leave at room temperature.
Cook noodles. Brown hamburger meat and sausage; drain. In a large skillet combine the two meats and pour in Prego sauce. Let simmer. Drain noodles and place in a layer of noodles in long, rectangular pan to cover bottom. Then put half of the meat on top of noodles and then 1 bag of cheese. Repeat layer of noodles, meat and second bag of cheese. Place in a 350° oven and bake until cheese melts.
Brown meat and onion. Drain. Combine with all other ingredients except cheese. Place in 2-quart casserole dish. Cover with cheese. Bake 20 to 30 minutes at 350°.
Flatten crescent rolls on cookie sheet. Bake as directed. Let cool. Spread cream cheese mix over top. Sprinkle cream cheese, veggies and onions over the top. Cut into 1 x 1-inch squares and serve.
Spray a 9 x 13-inch pan with nonstick spray. Layer in onions, ground beef, potatoes and corn. Mix soup(s) with equal amounts of water and pour over top of casserole. Cover and bake at 350° for 2 hours or until potatoes are soft. Good when topped with seasoned salt, cheese or ketchup.
Drain pineapple juice. Combine jello and sugar in a large mixing bowl. Add boiling water and stir until dissolved. Stir in cold water, lemon juice and pineapple juice. Chill until partly set. Stir in pineapple, cranberry and celery. Pour into mold. Chill until firm.
Place in large kettle. Stir frequently to 258°. Pour on cold marble slab. Do not scrape kettle. Cool completely. Add vanilla and walnuts.
Combine all ingredients, except beets. Add beets. Simmer until tender, 1/2 hour or so.
Peel and slice sweet potatoes. Place in large skillet and add oil (enough to cover bottom of pan). Add sugar on top as it is cooking (may need to add more). Let cook on medium for approximately 25-30 minutes or less till potatoes are soft and turning brown.
Mix ingredients in order given. Pour into 2 well buttered pans. (You do not need a crust for this pie.) Bake 35 minutes at 350°.
Mix first 6 ingredients together and spread into a 9 x 13-inch baking dish that has been sprayed with Pam. Top mixture with 1 package of Ritz crackers, crushed fine and mixed with butter. Bake at 350° for 30 minutes or until bubbly. Serve while hot.
Cook grits in 1 cup of boiling water, with salt, until slightly thickened. Beat into margarine and cheese. Beat eggs slightly. Add enough milk to eggs to measure 1 cup liquid. Add egg mixture to grits. Pour into greased 1-quart baking dish. Bake at 325° for 45 minutes. Yields 8 servings.
Cover bottom of 8-inch square microwavable dish with 9 of the graham cracker squares. Spread chocolate morsels evenly over the graham crackers. Spread marshmallows evenly over chocolate morsels. Put the rest of the graham crackers on top of the marshmallows.
Thaw broccoli. Saute onions. In large bowl mix soup, Cheez Whiz, onion and rice. Fold in broccoli. Put in glass pan (9 x 13-inch) and bake at 350° for 30 minutes.
Cover beans (after soaking overnight) with water and add ham bone or ham hock, onions, bell pepper, garlic, red pepper and Tabasco. Cook slowly for several hours until tender. Add salt AFTER beans are cooked. Add cooked sausage and serve over hot rice.
Boil for 2 minutes. Add 1/3 cup coconut. Spread over cake while icing is hot. Great on Ugly Duckling Cake.
Cut deer meat into small chunks. Put deer meat and water into pressure cooker and cook for 30 minutes. Wash potatoes and carrots and cut into chunks. Add to deer meat. Cut onion into small pieces and add to mixture. Add tomato sauce and mixed vegetables to cooker. Add salt, pepper and garlic salt to season. Pressure cook for another 30 minutes. Serves 4 to 6.
Mix butter and sugar together.	Add egg yolk	and mix. Stir flour in and make little balls. Roll in beaten egg white and chopped nuts. Spoon onto	cookie	sheet.	Insert	finger print on top. Bake 5 minutes and press again. Bake 15 minutes. Remove from oven and fill indentation with jelly.	Bake at 350°. Makes 45 cookies. Do not grease cookie sheet.
Add hot milk to slightly beaten egg yolks and cook over boiling water until the mixture thickens slightly. Remove from heat. Soften gelatin in cold water for 5 minutes. Add to first mixture and stir until dissolved. Add maple syrup and salt. Cool and when mixture begins to congeal, fold in stiffly beaten egg whites, vanilla and nuts. Turn into serving glasses and chill.
Mix with a wooden spoon until soft dough forms. Mix 30 seconds. Drop dough by tablespoons onto lightly greased baking sheet. Bake 10 minutes or until golden brown.
Brown ground beef and onion well. Add remaining ingredients, one at a time, stirring after each addition. Simmer for 20 minutes. Serve on toasted hamburger buns.
Cool and cut shrimp into small pieces. Mix all other ingredients thoroughly. Add shrimp, then add Tabasco. Best if refrigerated overnight.
Squeeze the juice from tamarind that has been soaked in water. In a bowl, mix all ingredients except kale or lettuce until well blended. Spoon the papaya salad on a serving platter. Arrange kale or lettuce on one side of the platter. To serve, spoon papaya salad on kale or lettuce leaf and wrap taco style. Eat with fingers.
In blender, puree broccoli, chicken broth and seasonings; set aside. Blend flour in melted butter; add milk and cheese. Stir until thickened. Add broccoli; puree and warm thoroughly.
Mix the cans of soup on bottom of a casserole. Add the raw rice and mushrooms. Layer pieces of chicken on top. Sprinkle dry onion soup mix on top of chicken and add 1/2 can of water. Cover and bake for 1 hour at 350°. Uncover and bake for an additional 1/2 hour.
In glass bowl, thinly slice cucumber and onion. Mix vinegar, water, sugar and salt. Pour over cucumbers and onion. Cover and refrigerate for 2 hours. Drain and serve.
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Stir in chopped cranberries and completely coat them. Add brown sugar mixture and butter; mix well (batter will be very stiff). Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-inch spring-form pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Bake wings at 400° for 45 minutes. Heat soy sauce and sugars over medium heat until the sugars are dissolved. Pour over wings. Turn oven down to 300° and bake slowly for another 1 1/2 to 2 hours. Turn them once in a while and keep them in a single layer. Use as either an appetizer or main course.
In large bowl combine first 9 ingredients. Add ribs and turn to coat. Place onion in slow cooker. Arrange ribs on top. Cover and cook on low 5-6 hours. Place ribs on serving platter. Sprinkle with sesame seeds and green onions. Serves 6.
Cut bread 1/2 through the length. Then cut into serving slices. Put into foil. Spread cheese mixture between each slice. Bake at 400° for 20 minutes. Wonderful.
Saut onions and celery with butter. Add flour to thicken (about 5 minutes). Add clam juice; simmer. Add cubed potatoes and remaining spices and whitefish. Salt to taste. Before serving, add 1 quart heavy cream for every gallon of soup prepared.
Mix lightly peas, grated cheese, diced hard-boiled eggs, cream of mushroom soup, cracker crumbs and nuts. Place about half in greased casserole. Put layer of asparagus tips. Put rest of mixture over asparagus, then top with remaining asparagus, grated cheese and pimiento for color. Bake for 30 minutes at 400°.
Bring water to a boil. Add cooking oil and food coloring. Add dry ingredients. Mix and knead until smooth. Store in a plastic bag or container, preferably in the refrigerator.
Brown onion lightly in shortening. Combine with beef gravy, beef, carrots and peas into a 1 1/2-quart casserole. Spoon potatoes on top. Bake in very hot 450° oven about 25 minutes or until potatoes are lightly browned.
Grease a 9 x 5 x 3-inch (loaf) pan or 2-quart round casserole dish. Mix sugar, mashed bananas, oil and eggs. Stir in remaining ingredients. Pour into a pan. Bake at 325° for 1 hour. (Bake until pick comes out clean.) Makes 1 loaf.
Mix all ingredients together. Grease and flour pan, pour into greased pan. Let cook for 1 hour at 325°.
Spread crescent roll dough on a cookie sheet or pizza pan. Cook as directed on package. Cool. Spread with Ranch dressing. Top with broccoli, cauliflower and onions that have been chopped small. Top with cheese.
Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth.
Cook cake according to directions on the box in a 9 x 13-inch pan. Punch holes in the cake with a fork. Cook pineapple with sugar until sugar dissolves. Pour over cake. Cook vanilla pudding according to directions and pour over pineapple. Let cool. Spread with Cool Whip, then sprinkle coconut on top.
Mix pretzels, margarine and sugar. Press into a 9 x 13 x 2-inch pan. Bake at 400° for 5 minutes. Cool. Beat 1 (8 ounce) container of Cool Whip and cream cheese. Spread over pretzel mixture. Combine jello, hot water and strawberries. Let stand for 10 minutes, then add marshmallows. Pour over cream cheese layer. Cover with 8 ounces Cool Whip. Sprinkle nuts over Cool Whip.
Pour boiling water over dates, add baking soda and let stand while preparing rest of cake. Cream oleo, sugar, egg and milk. Add date mixture, flour, 1/2 cup nuts, 1/2 cup butterscotch chips. Pour into greased 14 x 9-inch pan. Sprinkle remaining 1/2 cup nuts and 1/2 cup chips over batter. Bake at 350° for 40-45 minutes.
Mix together and pour into 2 graham cracker pie crusts. Let stand in refrigerator for 2 hours.
Cook rice mixes according to package directions, omitting butter. Cool. Drain artichoke hearts, reserving marinade and slice. Add artichokes, pepper, olives, onion and chicken to rice. Blend together artichoke marinade, mayonnaise and curry powder. Add to rice salad, toss lightly. Chill. Chill at least 4 hours. Serves 10 to 12.
Melt butter and chocolate in saucepan. Blend in sugar. Add eggs. Blend dry ingredients together and add to batter. Stir in vanilla. Pour into 8 x 8 x 2-inch greased pan. Bake at 350° for 30 to 35 minutes.
Cut chicken into 1 x 1 1/2-inch pieces, set aside. Combine next 5 ingredients. Dip chicken into batter and fry in hot vegetable oil (375°) until golden brown. Drain on paper towels. Yields 6 to 8 servings.
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping, then leveling. Sift flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop by teaspoon into confectioners sugar. Roll in sugar; shape into balls. Place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes. Do not overbake. Makes 6 dozen.
Melt butter and add flour. Add broth, milk and water. Cook over low heat until thick, stirring constantly. Stir in salt, rice, chicken and vegetables. Pour into a greased 11 1/2 x 7 1/2 x 1 1/2 baking dish. Bake at 350° for 30 minutes.
Brown and drain ground beef. Add all other ingredients stirring well. Simmer for 1 hour, stirring occasionally.
Set aside filling and strawberry topping packets from cheesecake mixes. Place contents of the crust mix packets in a bowl; add butter and sugar. Press into ungreased 13 x 9 x 2 inch pan. In a large mixing bowl, combine milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over crust. Refrigerate 1 hour.
1st Layer: Mix in 13	x 9-inch dish for crust, 2 cups crushed graham crackers, 1/2 cup	powdered sugar and 1 stick melted margarine.
Boil noodles in water until tender. Brown ground beef in skillet. Drain well. Layer in a 9 x 12-inch baking dish noodles, ground beef, cottage cheese, spaghetti sauce and cheese. Continue layering ingredients twice more. Bake in 350° oven for 20 minutes.
Flour steak and brown in hot oil. Place steak in long casserole dish. Separate onion into rings and place on top of steak. Top with tomatoes. Mix remaining ingredients and pour over meats. Cover with foil and cook on 250° for 2 1/2 hours. Uncover the last 15 minutes to cook down to a thick sauce. Has a delicious smoked flavor!
Stir-fry celery and onions in oil in large skillet for 3 minutes. Add next 4 ingredients. Stir-fry for 2 to 3 minutes. Add tomato and consomme. Stir in remaining seasonings. Thicken with cornstarch, if desired.
Add melted margarine and 1 egg to cake mix. Press into 13 x 9 x 2-inch baking dish. Mix sugar, cream cheese and remaining 3 eggs together and pour over crust. Bake at 350° for 35 to 40 minutes. Remove and let cool. Cut into squares and serve.
Salt and pepper pork chops. Bake at 350° for 15 minutes. Mix cream of mushroom soup and milk together. Pour over pork chops. Bake 30 to 45 minutes at 350°.
Melt chocolate pieces over low heat. Stir in next 6 ingredients into melted chocolate. Chill mixture well. Shape into marble size balls and roll in chopped walnuts. Store covered in fridge.
Sift together salt, flour and baking powder. Add shortening and mix well. Add water and mix well. Turn out on lightly floured surfaces and knead, 50 strokes. Divide dough into 12 equal parts and form balls. Cover with a cloth and let rise 15 minutes. Roll pour into greased inch circles. Cook on a low heat, skillet ungreased, until done. Wrap in towel to keep warm.
Sift all dry ingredients into a bowl. Add salad dressing, water and vanilla. Whip 2 minutes at low speed with mixer or by hand (300 strokes). Bake 35 minutes in a 350° oven. Makes one 10-inch square or two 8-inch round layers. Frost with your favorite icing.
Mix baking powder, flour, baking soda and salt in a small bowl and set aside. In a large mixing bowl, combine melted butter, sugars and vanilla. Mix together. Add egg and beat well. Add dry ingredients, stirring well. Fold in oats, chocolate chips and pecans. Scoop out walnut size balls of dough onto a sprayed or nonstick cookie sheet. Bake at 350° for 11 to 13 minutes or until edges are lightly browned. Remove from oven and cool on cookie sheet 5 minutes. Remove to rack to finish cooling.
Cook noodles. Thaw spinach; crush garlic. Add garlic to spinach and cook in microwave about 3 minutes. Combine Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, Parmesan cheese and eggs. Layer with sauce and noodles. Bake at 350° for 45 minutes, covered. Top with remaining Mozzarella cheese and parsley. Bake 15 minutes, uncovered.
Heat chocolate and butter over low heat until melted. Remove from heat. Stir in powdered sugar and vanilla. Add hot water, 1 teaspoon at a time, until glaze is at desired consistency. May be used with cake or ice cream.
In a small serving bowl, stir together yogurt, cream cheese, sugar, lemon peel and juice. Cover Fruit Dip with plastic wrap; refrigerate.
Prepare cake according to package directions and bake in a 13 x 9-inch pan. Combine undrained pineapple and sugar. Heat until mixture comes to a boil. Boil about 2 minutes. When cake is done, remove from oven and puncture all over with a fork. Pour pineapple over hot cake. Let cake cool.
Boil and cut up chicken. Mix together vegetables, soup, milk and chicken pieces. Spread the two pie crusts in bottom and on sides of 9 x 13-inch pan. Pour chicken mixture into crust and bake at 350° for 20 minutes. Roll out crescent dough on top of pie and bake 10 minutes more or until golden brown on top.
Preheat oven to 325°. Grease and flour Bundt pan. Mix well 4 minutes. Pour into pan and bake 1 hour. Take out of oven, pour glaze over cake and let set in pan 30 minutes before turning out.
Blend together flour, brown sugar, crackers, soda and salt. Cut in margarine until it resembles coarse crumbs. Add coconut and vanilla. Stir to blend. Press 1/2 of mixture into 8-inch baking dish. Cover with pie filling and top with remaining crumb mix. Bake 30 minutes at 350°.
Mix margarine and sugar. Add eggs, flour and other ingredients, mixing well. Drop onto greased cookie sheet and bake in 350° oven for 12 to 15 minutes.
Cook the bacon and remove and drain on paper. Brown the veal and onion until golden in bacon fat. Add the bacon, chicken broth, garlic, paprika and salt. Cover and simmer until veal is tender, 1 to 1 1/2 hours. Mix the flour with sour cream and add to the veal and cook until it thickens.
Trim fat from steak. Cut into 36 (1 1/2-inch) cubes. Set aside. Combine remainder of ingredients, except toasted rolls, in a large, shallow dish. Add steak. Cover and marinate at least 2 hours in refrigerator, turning occasionally. Drain steak, reserving marinade.
Brown hamburger and onion. Drain. Add remainder of ingredients. Simmer 30 minutes.
Mix vanilla, milk, water, eggs, sugar, and oil in large bowl. Sift in rest of ingredients. Mix well. If needed add a little more flour to make dough so you can handle it. It should be soft. Fry in shortening or lard at 350 degrees until cooked through. Approximately a minute on each side.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inch, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inch. Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean. Bake 9-inch loaf 55 to 65 minutes, 8 1/2-inch loaves 55 to 60 minutes. Cool slightly. Loosen sides of loaf from pan. Remove from pan. Cool completely before slicing.
Saute onion in large frying pan. Add sliced zucchini and cook until tender. Drain excess juice and arrange tomatoes on top of zucchini. Top with cheese. Reduce heat and cover until cheese melts. Eat and enjoy.
Slightly brown pork in shortening; salt very lightly. Saute celery in 1 tablespoon shortening. Add to browned pork; mix in tomatoes. Simmer until meat is tender. Add cooked spaghetti, mushrooms, lima beans and olives and liquid. Heat through. Serve hot. Serves 4 to 6.
Mix eggs, salt and pepper, bread crumbs and ground beef. Shape into bite-size meatballs. Bake in oven or brown in skillet until done; drain grease. Heat chili sauce and jelly together over low heat until smooth. Add meatballs; cover and simmer 15 minutes. Serve over noodles or rice.
Boil chicken in salt water until done. Cool until able to handle. Reserve broth. Debone chicken and cut into cubes. Set aside.