HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the chicken and pat it dry. Reserve the giblets and neck for another use. Cut two 1-inch pieces of lemon peel from the lemon. Cut the lemon in half and rub the chicken inside and out, squeezing the juice while you rub. Salt and pepper the chicken lightly inside and out.
Beat eggs and sugar together until thoroughly mixed. Add the remaining ingredients all together and mix well. Pour in unbaked crust and bake at 375° approximately 45 minutes. Pie should be brown and look like it is well set, similar to pumpkin in solidity.
Make night before. Grease 9 x 13-inch dish. Brown sausage and drain. Mix eggs, milk, salt and mustard. Lay bread down in dish. Put sausage over, then cheese and pour egg mixture over. Put in refrigerator overnight. Bake for 45 minutes at 350°. Yields 6 servings.
Combine 3/4 cup butter, 2 cups flour and 1/2 cup powdered sugar; mix well and press into a well-greased and floured 9 x 13-inch pan. Bake at 300° for 25 minutes. Combine rest of the ingredients; mix well. Spread filling over first layer while still hot. Bake an additional 40 to 45 minutes or until firm. Sprinkle with powdered sugar.
In a bowl, beat eggs and powdered sugar until mixture is very light and fluffy and sugar is completely dissolved. Stir in yogurt. In a blender or food processor, process strawberries until pureed. Add to egg mixture; stir to blend. Add vanilla. Freeze mixture in an ice cream maker, or pour into a loaf pan or other mold and place in the freezer. If using the freezer, stir mixture from time to time with a fork or small whisk to break up ice crystals and make it smooth. Freezing time depends on size of mold. One to 2 hours generally is enough.
Mix peanut butter, Dram Whip and ice cream until well blended. Pour into 2 pie crusts and freeze. Eat and enjoy on hot summer day or any day.
Combine all ingredients but shrimp in a 9 x 13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450°. Bake until shrimp are cooked, stirring occasionally, about 10 minutes. Serve with lemon wedges and French bread. Serves 2 hungry people.
Grill chicken on both sides about 30 minutes. Combine remaining ingredients for sauce. Baste generously on chicken, turning frequently, continuing to cook 15 to 20 minutes or until well glazed. Serves 4 to 6.
Scald sour cream; stir in sugar, margarine and salt. Cool until lukewarm. Put water in large bowl; add yeast. Blend in sour cream mixture; add eggs. Blend in flour. Cover bowl and refrigerate overnight. Grease pans. Form into rolls on pan. Let rise in warm place for 1 to 1 1/2 hours according to how warm it is. Makes 30 rolls.
Combine mayonnaise, lemon juice, sugar and salt. Peel and dice apples (leave skin on half an apple to add color). Stir into mayonnaise. Add celery and walnuts. Serve on salad greens and garnish with sliced oranges and grapes. Makes 6 servings.
Mix all ingredients and add 2 tablespoons milk and 1 teaspoon vanilla. Chill dough for 30 minutes. Roll into balls. Bake at 375° for 10 to 12 minutes. When removed from oven, immediately place a Hershey Kiss on cookies. Press in lightly.
Combine first 5 ingredients; set aside. Unfold phyllo and cover with a slightly damp towel to prevent pastry from drying out. Place one sheet of phyllo on a flat surface; brush with butter. Repeat with 2 more sheets of phyllo. Cut lengthwise into 1 1/2-inch strips. Place small amount of cheese mixture at base of each strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together. Repeat procedure with remaining phyllo sheets, butter and cheese mixture. Brush triangles with remaining butter. Bake at 400° for 15 to 20 minutes until lightly brown.
Cream margarine and sugar; add pineapple and juice. Mix well. Add rest of ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake approximately 20 minutes in 350° oven.
Thaw spinach and drain well. Combine spinach, cheese, onions and soup. Place in one-quart casserole dish. Melt butter in saucepan and stir in dressing mix. Place on top of spinach mixture and bake 30 minutes at 350°.
Preheat the oven to 350°. Butter a 5 x 9-inch loaf pan. Mix together the first 5 ingredients. Sift together the dry ingredients and stir them into the applesauce mixture just until smooth. Fold in the raisins and nuts. Pour the batter into the loaf pan and bake for 1 hour or until a knife comes out clean when inserted in the center.
Cream margarine and sugar. Add eggs (one at a time), Hershey's syrup, self-rising flour and vanilla. Bake on cookie sheet with high edges 20 minutes at 350°. Let cool.
Mix and fill muffin tins 1/2 full. Bake at 400° for approximately 15 minutes or until golden brown.
Combine flour, 1/2 cup brown sugar and margarine until particles are fine (use low speed of mixer). Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat 1 1/2 cups brown sugar with eggs until blended. Mix in remaining ingredients and spread over partially baked crust. Bake 20 to 25 minutes or until golden brown. When cold cut into squares with sharp knife.
Prepare double pastry for 9-inch pie. Mix all of the filling ingredients together, except the butter. Put in pie shell and dot with butter. Bake at 375° for 50 minutes. Yields 10 servings.
Cook chicken and beef until tender. Cook potatoes and mash until in tiny pieces. Mix all ingredients and simmer for 30 minutes, stirring constantly. Should be cooked in large dishpan.
Combine first 4 ingredients. Cook over medium heat until sugar dissolves. Add peanuts. Stir until peanuts are light brown. Remove from heat. Quickly stir in baking soda and spread thinly on greased shallow pan. Cool and break into pieces.
Combine first 4 ingredients. Pour into buttered casserole. Combine brown sugar, chopped pecans and flour. Sprinkle over sweet potatoes. Melt 1/2 cup margarine and pour over top. Bake at 325° for 30 minutes.
Cook sausage until browned; drain and set aside. Separate rolls into 8 triangles. Place triangles in a greased 12-inch pizza pan. Press bottom and sides to form a crust. Seal perforations. Spoon sausage over dough. Sprinkle hash brown potatoes and Cheddar cheese over sausage. Combine eggs, milk and salt and pepper. Pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese and bake in additional 5 minutes.
Dump filling in pan. Dump pineapple with juice. Spread dry mix on top evenly. Cut butter and place evenly on top. Place nuts on top. Bake at 350° for 45 minutes. Top with Cool Whip or vanilla ice cream.
In skillet over medium heat, boil 1-inch of water. Add asparagus and 1 teaspoon salt; cover skillet and cook 5 minutes or until asparagus are tender-crisp. Drain.
In large saucepan, combine 1 1/4 cups pineapple juice and sugar. Bring to boiling; add apple wedges. Simmer, covered, 3 to 4 minutes or until apples are tender, but not soft. With slotted spoon, lift apples from pineapple liquid and set apples aside to drain.
Saute onion, pepper and celery in small amount of butter until tender. Combine with shrimp and crabmeat. Pour into prepared crust. Sprinkle with grated Swiss cheese. Combine milk, eggs, salt and seasoning. Pour over all; sprinkle top with basil. Bake at 325° for 25 to 30 minutes, or until set.
Dissolve the Jell-O in 2 cups boiling water. Add 1 pint sherbet to the Jell-O-water mixture. Stir well and add the can of pineapple with juice. Pour into mold and chill until firm.
Mix milk, salad dressing, vinegar and sugar in bowl and place in microwave or a double boiler. Add cheese and melt, stirring occasionally. Add pimentos.
Combine flour and melted margarine. Add nuts, press into 9 x 13-inch pan. Bake at 400° for 20 minutes. Cool thoroughly before adding following layers:
Mix sugar, eggs and oil. Add dry ingredients and mix well. Fold in carrots and pecans. Bake in 10-inch greased and floured tube pan at 325° for 1 hour. Cool for 1 hour. Ice cake.
Beat egg whites and sugar until stiff; mix in remaining ingredients and turn into a lightly greased 8-inch pie plate. Bake in a moderate oven until top is very firm, approximately 30 minutes. Let cool. Cover with Cool Whip and garnish with finely chopped pecans.
1. Grease tube or bundt pan and coat with a mixture of cinnamon and sugar (This mixture can be made to your own taste). 2. Pour batter in and sprinkle remaining cinnamon mixture on top of cake. 3. Bake in preheated 325° oven for approx 1 hour (Use knife check).
In a large bowl, combine shortening and sugars; beat until creamy. Add eggs and beat until well combined. Mix applesauce and soda and add to mixture. Beat until well combined. In another bowl, combine 1/2 cup flour with gumdrops, dates, nuts and raisins. Stir thoroughly until all ingredients are dusted with flour. Set aside. In another bowl, combine remaining 3 1/2 cups flour with cinnamon, nutmeg, allspice and salt. Add to egg and sugar mixture; beat until smooth. Stir in gumdrop mixture and vanilla. Line 3 loaf pans with wax paper and distribute batter evenly. Bake at 300° about 2 hours. Cool on wire rack. Remove from pan and peel off wax paper. Wrap tightly in plastic wrap. Cake is best stored for a week or two before serving.
Cook bacon until crisp. Cool and crumble. Cook ground meat until not pink. Add onion and saute until tender. Combine beef, onion, catsup, salt and vinegar in 2 1/2-quart baking dish and pour little liquid off beans. Add them to rest of ingredients. Stir to mix; sprinkle bacon over top and bake 40 minutes at 350°. Serves 8.
Combine first 5 ingredients together. Pour into the graham cracker crusts. Chill 4 hours and serve.
Cook chicken and chop. Make a sauce with butter, flour and milk. Add soup, pimentos, almonds, broth and chicken. Place in a casserole dish and top with cheese. Bake in oven until bubbly. Serve over chow mein noodles.
Mix the first 9 ingredients, plus mushrooms; put in a 9 x 13-inch greased casserole dish. Top with corn flakes or potato chips, nuts and butter. Bake for 25 minutes at 350°. Serves 15.
Combine first 5 ingredients in saucepan. Bring to a boil. Boil 5 minutes, remove from heat; add Marshmallow Creme, peanut butter and peanuts, if used. Mix well. Pour into greased or foil-lined pan. Cool.
Boil and chop chicken breasts. Place in casserole dish and top with blended soup and sour cream. Crush enough Ritz crackers to cover chicken mixture and sprinkle with 1 T of poppy or sesame seeds. Drizzle with melted oleo and bake at 300° for 40-45 minutes or until done.
Preheat oven to 350°. Stir baking soda and vanilla into maple syrup; pour into shell. Blend remaining ingredients with fingertips until mixture is crumbly, then spread over surface. Bake 30 minutes (may bubble over). Let cool on rack; serve cold.
In a large mixing bowl beat butter and sugar with an electric mixer at medium speed until light and fluffy. Add eggs, vanilla, almond, salt and nutmeg. Beat until thoroughly blended. Reduce speed to low. Add flour, one half cup at a time. Beat until just blended. Stir in cherries and pecans. Spread batter evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° until done, 60 to 70 minutes.
Boil beef, onion, salt and pepper until tender. Take juice and green pepper and cook until tender. Put pineapple chunks and meat into liquid mixture. Mix cornstarch with water to make smooth and stir into mixture until thick.
Combine 1/4 cup water, yeast and 1 teaspoon sugar. Combine flour, sugar and salt. Add to milk, water, egg and soft butter. Knead well, then let rise double in bulk.
Cream sugar and then add rest of ingredients. Bake at 350° for 12 to 15 minutes.
In large mixing bowl, combine 2 cups of the flour and the yeast. Heat water, brown sugar, shortening and 2 teaspoons salt until just warm, stirring constantly, until shortening just melts. Add to dry mixture. Beat on low for 1/2 minute. Beat 3 minutes on high. Stir in whole wheat flour and enough of remaining flour to make dough. Knead until smooth. Shape into ball. Place in greased bowl; turn once. Cover; let rise until double, 1 1/2 hours. Punch down; turn onto floured surface. Divide in half. Cover; let rest 10 minutes. Shape into loaves. Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise 1 1/4 hours. Bake at 375° for 45 minutes. If top browns too quickly, cover with tent of foil for last 20 minutes.
Mix rhubarb, sugar and cinnamon together. Place in a 9 x 9-inch pan. Mix flour, sugar and butter in bowl until crumbly. Cover top of rhubarb in pan with crumb topping. Bake at 375° for 25 to 30 minutes.
Cream oleo and sugar. Sift flour. Add all ingredients to creamed sugar. Add flour and stir. Line muffin tins with paper cups and spray with nonstick spray. Bake at 350° for 20 minutes. One muffin contains 20 calories.
Cream oleo and mayonnaise. Add other ingredients and spread on slices of bread. Bake at 350° until cheese melts.
Cook sugar, syrup and water until it hairs from a spoon. Pour a little (about 1/2 cup) over well beaten egg whites, stirring constantly. Return syrup to the stove and cook until it forms a hard ball in cold water. Pour off in whites and beat until sugary looking. Add nuts and pour into buttered dish or pan. Let cool.
Peel potatoes and quarter. Combine flour, cheese, salt and pepper in a bag. Shake potatoes, a few at a time, in bag to coat well. Melt margarine in a 13 x 9 x 2-inch baking dish. Place potatoes in single layer in pan. Bake at 375° for 1 hour, turning once during baking. When golden brown, sprinkle with parsley and serve.
Beat eggs slightly. Add sugar and salt. Alternately add flour and milk. Beat until smooth. Add vanilla and blend. Heat fat to 375°. Place	rosette iron in hot fat. When well heated, dip in batter (do not allow batter to cover top of iron). Immerse iron in hot fat completely for 25 to 30 seconds or until rosette is crisp and brown; let drip thoroughly.	Slip rosette off iron onto absorbent paper. Sprinkle with powdered sugar. Store in tightly	covered container. Will keep about 2 weeks.
Put 1/2 cup salt in crock with ground cucumbers, onions and mangoes. Let stand 2 hours. Add alum and cover with boiling water. Let stand 2 hours. Mix remaining ingredients. Pour over and simmer. Can.
Cook baby carrots and 1 teaspoon salt in boiling water, enough to cover carrots, in a large saucepan 15 to 20 minutes or until carrots are tender; drain. Melt butter in saucepan; stir in preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind and orange juice. Cook 5 minutes. Add carrots. Gently toss to coat. Serves 4.
Mix together raisins, dates, nuts, candied fruit, molasses and juice. Cream together butter or oleo and sugar. Add eggs one at a time; beat well after each addition. Sift dry ingredients. Mix eggs, sugar and butter mixture into fruit mixture. Add dry ingredients. Line 2 tube or loaf pans with aluminum foil; grease well. Bake at 275° for 2 1/2 hours. Place shallow pan of water on lower shelf.
Layer in order given in an aluminum sheet pan. Refrigerate at least 6 hour before serving. Serves 10 or more.
Combine eggs, sugar, vanilla extract and salt; add milk. Pour into six custard cups. Sprinkle with nutmeg. Place in a 13 x 9-inch pan filled 1-inch deep with hot water. Bake at 350° for 35 to 40 minutes. Yields 6 servings.
Combine eggs, sugar, vanilla extract, cocoa, milk and margarine. Mix well. Bake in unbaked pie shell at 325° until done, about 1 hour. Check often.
Sprinkle salt over combined sliced cucumbers and onions and let stand overnight. The following day, drain real well. Combine remaining ingredients, bring to a boil and pour hot over cucumber mixture. Cool. Put into 1 pint or 2 pint plastic containers and freeze.
Beat eggs until light and lemon color; add flour, baking powder, salt, cheese and butter. Blend smoothly; stir in chilies. Pour into well greased 9 x 13-inch baking dish. Bake at 350° for 35 minutes, until brown and center is firm.
Preheat oven to 350°. Cream butter and sugar. Add spices, lemon flavoring and milk, blending well. Sift together flour, baking powder and salt and add to sugar mixture alternately with molasses to make a smooth dough. Chill in refrigerator for 2 hours. Roll out dough 1/4-inch thick, cut with a cookie cutter and bake on greased and lightly floured cookie sheet about 8 minutes or until done.
Preheat oven to 350°. Sprinkle seasoning, salt and pepper on fish. Place in baking pan. Spread onion over top. Cover and bake 25 to 35 minutes. Serve with your choice of vegetables.
Combine sweet potatoes, sugar, eggs, butter, milk, spices and salt. Pour into greased 2-quart casserole. Bake at 400° for 20 to 25 minutes.
Cook 1 cup lentils in 4 cups water for about 10 minutes. Drain off excess liquid, if any. Combine and mix thoroughly all other ingredients. Add more bread crumbs if a drier loaf is desired. Bake at 350° for 1 hour. Serve with gravy or cranberry sauce. Can cover with foil for 40 minutes and then uncover and bake 20 minutes so top of loaf gets browned.
Heat oil in saucepan	over medium heat and add onion. Cook until tender. Add jalapenos and stewed tomatoes. Season with salt and pepper. Simmer for 20 minutes.
Brown meat in garlic then add wine and simmer 10 minutes. Add other ingredients and cook about 1 1/2 hours on medium heat stirring occasionally.
Knead together the first three ingredients. Roll into one-inch balls and refrigerate at least one hour.
Mix sugar and flour together. Bring cola, cocoa, margarine and oil to a boil. Pour over sugar and flour. Mix in buttermilk, eggs and soda. Fold in marshmallows. Bake at 300° for 30 minutes.
Fry meat, onions and garlic salt until barely done. Cook potatoes and carrots together until tender, then drain. Put vegetables in baking dish. Pour meat mixture over them. Add heated cans of cream of mushroom soup and the water. Put short crust over all and bake at about 400° until brown. Serve.
Mix oatmeal, baking soda, and flour in small bowl and set aside. Cream sugars, butter, vanilla and almond extract in mixing bowl. Add eggs and mix well. Add dry mixture to butter/sugar mixture and stir together. Add raisins if desired. Place dough by teaspoonfuls onto ungreased baking sheets. Bake at 350° for about 12 minutes or until edges are lightly browned. Cool cookies slightly before removing them from the sheets. Make about 3 1/2 dozen cookies.
Mix as any other pie. Pour into unbaked pastry and cook in a medium oven about 45 minutes.
Cream the margarine, Crisco and sugar. Add eggs one at a time. Beat well after each egg. Sift flour, baking powder and cocoa together. Add alternately with milk to creamed mixture. Add vanilla and food coloring. Put in tube pan, greased and floured. Bake 1 hour and 40 minutes at 325°.
Salt and pepper chicken. Mix soy sauce and paprika with buttermilk. Dip chicken in milk mixture, then roll in flour. Put small amount of cooking oil in large baking dish; arrange chicken in single layer, skin side down. Bake at 350° for 30 minutes; turn and let other side brown. Thin sour cream with a little milk and pour over top of chicken. Bake 20 minutes more.
Melt margarine in heavy saucepan and add onion and stir in flour to make thick paste. Add evaporated milk, chicken broth and salt to taste. Chop broccoli and add to liquid. Cover and simmer until broccoli is tender. Add mushrooms and cheese. Cook an additional 10 minutes.
Crumble turkey in 1-quart casserole dish; add corn. Microwave 8 to 10 minutes, until turkey is no longer pink.
Combine first 3 ingredients. Fold in 1 cup crushed pineapple (drained) and 1 cup mandarin oranges. Refrigerate.
Crumble Bleu cheese into mixing bowl. Add salad oil and mayonnaise and blend well. Add sour cream. Blend. Add buttermilk, vinegar, salt and garlic powder.
Grind cranberries. Add 2 cups of sugar and let stand 1 1/2 hours. Cut grapes in half. Drain pineapple and add to grapes and pecans. Beat	cream;	add vanilla and 1/3 cup of sugar. Drain liquid off cranberries. Fold fruit mixture into cream.
Mix cake mix with butter and spread in 9 x 13-inch pan. Bake at 350° for 10 minutes. Melt caramels in milk. Pour over cooled crust. Sprinkle chocolate chips and pecans over melted caramels. Bake at 350° for 5 to 10 minutes until chocolate melts. Cool before cutting. Serve plain or with Cool Whip or ice cream. Bars freeze well.
Combine first 7 ingredients. Combine sugar, mustard and vinegar. Arrange pineapple on top of sugar mixture. Pack meat on top of pineapple. Bake for 1 1/2 hours in a 375° oven. Serve hot or cold. Serves 6 to 8. You may substitute ham sausage for cooked ham.
Spoon out some big globs of peanut butter into a bowl. Pour in a few spoonfuls of honey. Add some powdered milk and start mixing with hands, adding more milk, until it makes a good dough. Playtime!! Decorate as desired.
Reserve 1/3 cup Blue cheese. Beat remaining Blue cheese and cream cheese on low speed. Add mayonnaise and half and half; beat on medium speed until creamy. Stir in reserved Blue cheese. Cover; refrigerate for at least 3 hours.
Mix ingredients in order given. Store in refrigerator. Will keep at least 1 week.
Cook sausage first in skillet until done. Season ground beef with onion and garlic powder, pepper, seasoned salt and A.1. sauce. Add seasoned ground beef to skillet with sausage. Cook until ground beef is brown, drain. Add Ragu sauce and tomatoes. Stir in skillet and simmer for half an hour on low heat.
Mix sugar, flour and salt. Add milk and beaten eggs. Cook until thickened and add vanilla and oleo. This makes 2 pies.
Combine all of the ingredients. Simmer in a covered kettle until all vegetables are tender.
Saute ground beef until browned, stirring to crumble. Drain off pan drippings. Stir in barbecue sauce, onion and brown sugar.
Cook beef; add bread crumbs, onion, eggs, oregano and salt. Steam a large cabbage head; place mixture in steamed leaves. Cover with sauce and foil. Bake at 350° for approximately one hour.
Measure out 1/2 cup soup. Combine with beef, breadcrumbs, onion, parsley and egg. Shape into meatballs 1 1/2-inches in diameter. Brown in skillet with shortening. Blend remaining soup with water. Cook over low heat for 10 minutes. Stir occasionally.
Mix all ingredients and pour into 11 x 7 x 2 casserole dish. Bake at 350° for 50 minutes.
Layer as follows: Tear lettuce in small pieces and put in 3-quart oblong dish. Add celery, pepper, onion and peas. Spread thin layer of salad dressing over all. Then spread balance of salad dressing. Top with sugar, then grated cheese. Finish with bacon bits. Cover tightly with Saran Wrap and refrigerate overnight. Serves at least 12 people.
Boil chicken until cooked and tender. Cut up chicken in small pieces in a medium size bowl. Add onion, celery, bell pepper, and sweet pickles, stirring frequently to mix. Add pickle juice, sandwich relish and Dukes mayonnaise. Add salt and pepper to taste.
Sift together the flour, sugar, baking powder and soda. Combine egg, orange peel, orange juice and salad oil. Add dry ingredients. Stir well until mixed. Fold in nuts and berries. Bake in greased loaf pan (9 x 5 x 3-inches) at 350° for 1 hour or until done. Remove from pan and cool. Makes 1 loaf.
Wash cucumbers and cut off stems. Slice and pack in salt brine solution, with enough salt to float an egg. It takes about 5 quarts of water.	A churn is good to pack them in. Cover and let stand 7 days. Wash cucumbers and churn and repack in	alum and enough water to cover. Let stand for 6 hours. Rinse cucumbers and wash churn, repack in vinegar and let	stand 6 hours. Drain vinegar off; don't wash. Pack the pickles, a layer of cucumbers, a layer of sugar. Add spices; I tie my spices in a cheese cloth.	Add a little vinegar to taste.
Boil first 4 ingredients until soft ball forms. Add butter. Mix in popcorn. Butter hands and form 3-inch balls.
Cook broccoli according to directions on package. Saute onion in butter. Blend soup and milk together. Mix all ingredients together. Place in baking dish and bake at 350° for 30 minutes.
Cook green beans until stick-tender, not mushy. Fry bacon until slightly brown; add onions and saute. Drain fat and add to beans. Mix remaining ingredients in saucepan and bring to boil. Pour hot mixture over beans. Let stand at least 1 hour before serving. Serve warm.