HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together into mixing bowl the flour, salt and sugar. Cut in butter or margarine and grated lemon rind until particles are the size of peas. Sprinkle milk over mixture, tossing lightly with fork until dough is moist and holds together. Divide dough in half. Roll out half the dough to 15 x 10-inches. (Roll dough on wax paper.) Turn over onto ungreased baking sheet. Peel off wax paper and bake in moderate oven at 350° for 15 minutes.
Arrange broccoli in greased casserole dish. Mix soup, juice, mayonnaise and cheese. Spoon over broccoli. Top with pimentos, crumbs and nuts. Bake at 350° for 20 minutes.
Cream sugar and butter well; add beaten eggs. Sift together 1/2 cup flour, soda and spices; add to egg mixture. Flour raisins with remaining flour (1 cup). Add milk and bourbon, mixing well; add raisins, nuts, citron, candied cherries and pineapple. Drop on greased cookie sheet and bake at 325° for 25 minutes or until browned. You may place a cherry on each as you drop them.
Slice onions over ribs. Pour sauce over ribs. Bake in 350° oven for 2 hours or until done.
Place chicken stock in large saucepan and bring to boil. Add noodles. Boil 5 minutes or until noodles are tender. Reduce heat to simmer; stir eggs, lemon juice, salt and pepper together well. Slowly add eggs to stock in thin streams. Stir gently with fork. Simmer for 1 minute or until eggs have set. Sprinkle soup with chopped scallions and serve hot. Serves 4.
Cook shells until done. Pour marinara sauce into saucepan. Heat. Cook spinach as directed and drain. Mix with Ricotta cheese, Mozzarella cheese and eggs in a large bowl. Pour marinara sauce over all and bake at 350° for 15 to 20 minutes. Makes 6 servings.
Prepare salad. Shred lettuce and place in bottom of large glass bowl. Then layer green pepper, onion, celery and peas. Spread with mayonnaise. Sprinkle with cheese. Cut tomatoes into cubes and arrange on salad. Pour on Italian dressing. Fry bacon and crumble on top of tomatoes. Garnish with boiled eggs and black olives.
In an oblong Pyrex dish, melt one stick of margarine. In a mixing bowl, combine milk, sugar, vanilla and flour; mix well. Pour this in Pyrex dish on top of melted margarine and put fruit on top. Bake at 350° until golden brown.
Stir cornstarch into cold water until thoroughly dissolved. Add this to fruit and apple juice concentrate. Heat mixture over medium heat until thick. Pour into crust and chill until firm.
Heat oil and butter together and brown chicken. On peeled, halved onion, stick the cloves and cinnamon. Crush pepper pods and add along with onion to the chicken. Add garlic, slivered. Add tomato sauce can or blended fresh tomatoes and ketchup. Add salt and green peppers. When chicken is almost cooked, add boiled potatoes and serve with rice.
Roll out all of the crescent rolls together (like a pie crust). Sprinkle with raw breakfast sausage. Roll it up like a log. Cut into circles about 1/2 inch thick. Place on a cookie sheet and bake at 375° until brown.
Drain syrup from pineapple chunks; mix with remaining ingredients. Place in refrigerator; gently shake now and then. Enhances flavor after standing a day or two. Excellent with ham or turkey dinners or as bite-sized hors d'oeuvres. Yield: 2 to 3 cups.
Mix taco seasoning mix with sour cream. Layer all ingredients in pan, beginning with refried beans, sour cream mixture, chiles, etc., in order listed. Bake or microwave until cheese melts and dip is heated through.
In large bowl soften cream cheese. Add Worcestershire sauce, green onions, soup mix and half of beef. Stir well. Shape into ball and roll in other half of beef. Place on plate and cover with plastic wrap. Chill at least 3 hours or overnight. Serve with Ritz.
Roll in balls. Press with greased glass dipped in sugar. Bake at 375°.
Put all ingredients in a casserole. Bake uncovered about 1 hour at 350°. Makes 4 servings.
Cook fryers in enough water to cover chicken. Cook onion, celery and bell pepper in oleo until soft and clear. Add all of the cans of soup. Cook spaghetti in water. Cook chicken until done.
Grease and flour two 9-inch or one 9 x 13-inch pan. Mix together flour, baking powder and salt.
Dissolve Jell-O in water; add orange juice, pineapple and oranges. Pour into a 9 x 9 x 2-inch pan. Chill until firm.
Mix and beat all ingredients together for exactly 11 minutes. Bake at 300° for 1 1/4 hours.
Cook cream, sugar, margarine and salt to soft ball stage. Remove from heat. Add peanut butter and marshmallow cream; beat well. Pour into buttered pan to cool. Cut into squares.
Saute onion in margarine. Add broccoli, soup, milk, salt, pepper and Cheez Whiz. Cook until cheese melts. Then add rice. Place in buttered casserole dish. Bake 15 minutes at 350°.
Mix all ingredients together. Shape into balls and bake for 10 to 12 minutes at 400°. Roll in powdered sugar while warm.
Cream butter,	shortening and sugar. Beat well. Add 1 egg at	a time. Add flour and 7-Up alternately. Add flavoring and mix well.	Grease	and flour cake pan. Bake at 325° for 1 hour or longer until done.
Mix cake as directed on box. Mix with mixer. Stir in the chocolate chips. Put liners in cupcake pans; fill 1/2 full with cake mix. On top, add 1 spoon of mixture of cream cheese, sugar and egg. Bake at 325° for 12 to 15 minutes, or until done.
Brown meats separately and drain. Add peppers, onions, beans and tomato products (mash one can of beans before adding). Stir. Add seasonings. Stir. Cook on low heat at least 1 hour, stirring occasionally. This is hot and not for the faint of heart!
Mix ingredients. Form in balls. Place on greased cookie sheet. Mash with table fork. Bake at 350° for 10 to 15 minutes.
Bake at 300° in 2 greased bread pans for 45 to 50 minutes, or at 325° in Bundt pan for 1 hour. Remove from pan after 10 minutes and turn out onto powdered sugar covered wax paper.
Combine all ingredients except shrimp in a 4-quart pot. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often, until rice absorbs liquid. During last 3 minutes of cooking, add shrimp.
Butter an 8-inch baking casserole. Wash scallops, cutting in half if very large. Drain well. Mix crumbs, crushed crackers and butter.
Mix well and roll into small balls. Bake for 15 to 20 minutes at 400° or until brown.
Roll hamburger into small balls. Place in pot with diced onion and enough water to cover. Cook for 15 minutes. Add cubed potatoes and carrots. Cook for 1/2 hour or until carrots and potatoes are soft. Add salt and pepper to taste. Serves 5.
Add flour, soda and salt. In a separate bowl mix eggs, jello, sugar, oil and buttermilk. Add dry mixture to the egg mixture. Mix well. Fold in frozen strawberries (thawed). Grease and flour pans (Bundt or single pans). Bake at 350° for 30 to 35 minutes until golden brown. Use Cool Whip or white icing. Top with strawberries.
Combine all ingredients in a large bowl. Marinate for 30 minutes in refrigerator. Then thread onto skewers and place on grill. Brush with remaining marinade and rotate regularly until shrimp are pink (10 to 15 minutes).
Mix the first 5 ingredients and boil until thread forms. Add the pecans and stir until coated. Spread on waxed paper and separate when cool.
Prepare fish in fillets. Salt and pepper fish and coat generously in corn bread. Fry in a hot skillet of bacon grease until golden brown. While trout is frying prepare the Kamloop Sauce.
Mix all ingredients except chicken. Pour in large baking dish. Lay chicken pieces on top of rice mixture. Cover and bake 1 hour at 350°.
Saute celery, potato and carrot in oil. Add lentils, water and tomato. Bring to boil, then cover and simmer about 1 hour. (Check to be sure liquid hasn't boiled out. Add more water if needed.)
In a large skillet, cook ground beef, onion and garlic until beef is brown and onion is tender. Drain off grease. Stir in tomato sauce, chili powder, salt, pinto beans and corn. Spoon beef mixture in a 12 x 8 x 2-inch baking dish. Sprinkle cheese over meat mixture. Prepare 1 (6 ounce) package corn bread mix according to package directions. Pour over beef mixture. Bake at 400° for 25 minutes or until corn bread is golden.
Cream together shortening, vanilla and sugar, add all other ingredients, except nuts, and mix until smooth. Then stir in nuts. Bake in a greased loaf pan 50 minutes at 350°.
Fry the extra lean ground beef until crumbly. Add salt to taste. Cool. Make a salad of lettuce, tomatoes, onions and avocados. Add kidney beans, ground beef, French dressing and 1/2 of the Doritos. Toss.
Put jello in bowl. Boil 2 cups of water. Pour over jello. Mix well. Stir in cans of blueberries and pineapple. Set in refrigerator and chill until firm. May set in freezer 30 minutes then set in refrigerator. Mix sour cream, vanilla, cream cheese and sugar until smooth. Spread over top of firm mixture. Sprinkle with chopped pecans.
Combine dry ingredients. Melt butter and stir in the Worcestershire sauce; pour over the dry mixture. Bake at 200° for 2 hours. Stir every 1/2 hour with a wooden spoon or some other spoon.
In a Dutch oven or small soup pot, melt butter. Saute onions 10 minutes, then cover and cook on low for 10 minutes. Add broth and seasonings. Bring to a boil. Preheat broiler. Place cheese on toast and broil until cheese is brown, about 3 minutes maximum. Serve with soup. (You can also use small ovenproof soup bowls, place bread on top of soup, then the cheese and broil. Fancy!)
In a 2-quart saucepan over high heat, heat water, onion and butter to boiling. Remove from heat. Add stuffing; toss to mix well. Spoon into 2-quart oblong baking dish. Arrange broccoli and turkey/chicken over stuffing. In medium bowl, combine soup, 1/2 cup cheese, milk and mushrooms. Pour over broccoli and turkey/chicken. Sprinkle remaining 1/2 cup cheese over soup mixture. Bake at 350° for 30 minutes or until hot and bubbly. Garnish with fresh sage and thyme.
Soften cream cheese. Cream together with Marshmallow Creme and lemon peel. Allow to set 10 minutes so lemon peel can soften in mixture. Stir until smooth. Dip fresh strawberries, bananas or grapes. Can be used with any fresh fruit.
Chop cooked chicken and add chopped celery. Add hard-boiled eggs. Blend in mayonnaise just before serving.
Melt chocolate and butter over hot water in top of double boiler. Mix flour, sugar and salt, stir into chocolate, mixing until well blended. Add 1 cup of the hot milk and stir until smooth. Add remaining milk and continue to cook, stirring frequently until mixture is smooth and thickened (about 15 minutes). Beat egg yolks well; stir in a little of the chocolate mixture, then pour back into rest of hot mixture and cook 2 minutes, stirring constantly. Remove from heat, stir in vanilla. Pour immediately into cooled pie shell. Cool. Beat egg whites until stiff, then slowly beat in the 1/3 cup of sugar until very thick and smooth. Pile lightly and quickly over pie filling so meringue touches edge of crust all around. Sprinkle with nuts, if desired. Bake in moderate oven 350°F 12 to 15 minutes or until golden brown. Cool before cutting.
Preheat oven to 375°. Mix all ingredients and form into 1-inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen.
Beat eggs lightly, add melted butter, water, vinegar and salt. Then gradually add liquid mixture to flour. Knead until dough is very elastic and does not stick to bowl. Divide into 5 balls, put in pan and cover with cloth. Put in warm place and let stand about 30 minutes. Meanwhile, prepare the filling. Core and slice 18 apples (peeling optional) and add 3/4 cup or more sugar for each strudel. Add 1/2 teaspoon cinnamon for each strudel (in bowl mix sugar and cinnamon together). Three cups filling for 5 strudels. Mix a little of each: corn flakes, vanilla wafers and graham crackers. Mix together 5 cups pecans (chopped small), 5 cups coconut and raisins (optional).
Blend softened cream cheese with mayonnaise and Worcestershire sauce. Add parsley, onion and 4 ounces of beef. Place on platter or in small dish; sprinkle remaining beef on top. Serve with rye bread. Serves 10 to 16.
Mix all ingredients in a mixing bowl and beat for 3 minutes. Pour into a Bundt pan sprayed with cooking spray and floured. Bake at 350° for 45 to 50 minutes or until pick inserted in center comes out clean. Glaze.
Mix all together in a 9 x 12-inch baking dish. Put bread crumbs on top. Bake at 350° for 40 minutes.
Preheat oven to 300 degrees. Spread pecans in single layer on jelly roll pan and roast 15-20 minutes. DO NOT BURN! Remove pecans and let cool. Increase oven to 325 degrees. Beat egg whites until stiff. Gently fold in sugar, salt and cinnamon. Once pecans are cooled, gently fold into egg white mixture. Melt butter in jelly roll pan and return pecans to pan in single layer. Bake 30 minutes, turning pecans every 10 minutes, until butter is gone.
Place ingredients in blender and blend together 1 to 2 minutes. Serve in fancy glass.
Saute onion and garlic in oil. Add zucchini; put lid on. Cook and stir until zucchini is almost tender. Peel and chop tomato or tomatoes, sugar, salt and cinnamon. Simmer about 15 minutes.
Cream sugar, shortening and egg until creamy. Combine flour, salt and baking powder. Add gradually to creamed mixture and add milk. Spread batter on a greased cookie sheet. Slice apples and arrange over batter. Sprinkle with brown sugar, cinnamon and pats of butter or margarine. Bake in a 350° oven for 50 minutes.
In a large saucepan mix cream of chicken and cream of mushroom soup, 1 can of water and the can of evaporated milk. Add a small amount of cheese and heat, stirring occasionally, until creamy. If the substance is too thick, add more water and/or milk. Add peppers.
Combine all ingredients in a bowl, mix well and pack lightly in a meat loaf pan. Coat top of meat loaf with barbecue sauce. Bake at 350° about 1 hour. Check after 1/2 hour.
Combine sugar, flour, cinnamon, lemon peel, nutmeg and salt. Add berries and toss well. Place in pie crusts, dot with butter and bake at 400° for 40 to 50 minutes.
Brush chicken pieces thoroughly with teriyaki base and glaze with honey and pineapple. Cook chicken on grill 4 to 5 inches from hot coals 15 minutes or until tender, turning and brushing every 5 minutes with remaining baste and glaze. (Or broil 5 inches from heat source about 15 minutes. Turn and brush every 5 minutes with baste and glaze.) Makes 6 servings.
Mix cooked spaghetti, egg, milk, garlic powder and 2 cups of the mozzarella cheese. Spread into a 9 x 13 pan. Bake for 15 minutes at 350°. Brown the hamburger and drain the fat. Add spaghetti sauce and oregano. Simmer a little. Spread over the spaghetti. Put slices of pepperoni all over the top. Spread with remaining 1 1/2 cups of mozzarella cheese. Bake 20 minutes at 350° until bubbly. Variation: After you pour the spaghetti sauce mix over the spaghetti, you may freeze the dish and use later. When you pull it out of the freezer, top with pepperoni and cheese and bake.
Crush biscuits into shreds. Spread in bottom of generously buttered 9 x 13-inch baking pan. Sprinkle coconut, chocolate and butterscotch morsels in layers over biscuits. Pour sweetened condensed milk evenly over all. Scatter nuts on top. Bake in oven at 350° for about 30 minutes. Let cool in pan. Cut into bars.
Mix together flour, pumpkin, vanilla, salt and soda. Combine remaining ingredients with dry mixture. Pour into loaf pan and bake at 350°.
Mix together dry ingredients. Stir in liquids. Cook in double boiler until thick. Cool. Fold in whipped cream. Refrigerate.
Combine all ingredients in bowl; mix well. Chill for 24 hours. Serve with thin wheat crackers. Makes 15 servings.
Cream butter and sugar. Add egg, melted chocolate and vanilla. Sift baking powder, salt and flour; add to mixture. Mix in oats and pecans. Drop by teaspoons on a greased cookie sheet. Press flat if desired and bake at 375° for about 10 minutes.
With a kitchen scissor, snip the legs and tails of the prawns. Cut in 1-inch diagonal pieces. Dredge in cornstarch and fry until crisp. Set aside. Saute the leeks and the rest of the ingredients. Simmer until thick, then add fried prawns. Simmer until sauce is almost dry.
Mash bananas with baking soda in bowl. Let stand for several minutes. Combine shortening, sugar and egg in mixer bowl. Beat until smooth. Add banana mixture, flour and salt alternately, mixing well after each addition. Fold in pecans. Spoon into greased and floured loaf pan. Bake at 350° for 1 hour. Remove to wire rack to cool.
Fry bacon and drain most of fat off. Mix all ingredients except vinegar, water and bacon. Heat water and vinegar to boiling; stir in egg mixture. Reduce heat and cook until thickened, stirring constantly. Add bacon.
Combine all ingredients except tomatoes and parsley. Pour marinade over the tomatoes. Sprinkle with parsley. Marinate in refrigerator 1 to 2 hours.
In large skillet melt butter and add celery and onion and saute, or in microwave melt butter, add celery and onion, cook until heated to either choice add soup and Cheese Whiz. Stir until the cheese is melted. Add chopped broccoli and stir. Prepare rice according to directions. Spread evenly in 9 x 13 pan. Top with broccoli mixture. Bake 350° for 20 to 30 minutes or until it looks bubbly and done. You can add more of each item to your taste.
Combine oranges, grapefruit and water in a large kettle. Boil for 1 hour or until fruit is soft. Add sugar and boil for 45 minutes. Add lemon juice and boil until thick. Pour into glasses and seal with paraffin.
Place ribs in Dutch oven, cover with water, bring to a boil, reduce heat and simmer until tender, 1 to 2 hours. Drain meat and place in a glass 9 x 13-inch pan. Combine peaches, ketchup, vinegar, soy sauce, brown sugar, garlic and ginger; pour over meat. Let marinate in refrigerator overnight. Drain well, reserving marinade.
In large bowl, toss together lettuce, tomatoes, cucumber, onion and green pepper. Top with cheese. In a separate small bowl, whisk together oil, vinegar, water, garlic, oregano and black pepper. Pour over salad and gently toss. Serves 4.
Place all ingredients in saucepan and bring to a boil. Simmer for 15 minutes. Set aside and cool. Place cooled ingredients in pie shell and bake in oven at 400° for 35 minutes. Serve hot or cold. Ice cream enhances flavor.
Place broccoli in 7 1/2 x 12-inch flat dish sprayed with Pam. Add cheese and crumbs. Pour melted butter over all. Bake 30 minutes at 350°.
Mix water, vinegar, molasses, soy sauce and pepper in 2-quart casserole.	Microwave on High for 1 to 1 1/2 minutes. Stir after 45 seconds. Cut chicken into strips and place in casserole and cover. Refrigerate for 1 hour. Add apples, walnuts and raisins. Microwave until apples are tender. Stir in oranges, cover and set aside. Mix juice and cornstarch in small mixing bowl. Microwave until thickened, stirring 3 or 4 times. Pour over chicken and stir. Serve over rice.
Cut the potatoes into about 8 wedges and place on a cookie sheet. Melt butter. Brush onto cookie sheet, then use remaining on the potatoes. Sprinkle with seasoned salt. Bake in 400° oven until golden brown and crispy (45 minutes).
Pound chicken breasts flat and put in bottom of baking dish. Pour lemon juice over chicken. Preheat oven to 375°. Add salt and pepper. Mix bread crumbs and cheese together. Sprinkle over chicken. Pour melted butter over bread crumbs and cheese mixture. Cook in oven for 20 to 25 minutes.
Soak cracker crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Shape in loaf in shallow baking pan or lightly pack into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 45 to 50 minutes. Garnish with pepper and onion rings. Yield: 8 servings.
Bake cake in a 13 x 9 x 2-inch pan. Punch holes in cake with fork. While cake is still warm, pour mixture of cream of coconut and sweetened condensed milk over cake. Spread Cool Whip over cake and top with coconut. Chill.
Put cheeses in mixing bowl; let stand until soft. Grind pecans and add to cheeses. Add grated onion and a dash of pepper. Work with hands to form a large ball; cover with parsley. Chill and serve.
Boil Jell-O and pineapple (with juice) together. Let cool, then add other ingredients. Chill.
Spray 9 x 9 x 2-inch Pyrex dish with cooking spray such as Pam. Pour in pie filling; spread. Sprinkle cake mix evenly over filling. Drizzle with melted oleo. Bake at about 350° for 40 to 45 minutes or until brown. Just before removing from oven, add topping of your choice. Serve warm with ice cream.
Preheat oven and a baking sheet to 375°. In a large bowl, using a wire whisk, beat together eggs, pumpkin, evaporated milk, 3/4 cup brown sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling in crust and bake for 40 minutes.
Cook meat and onion in a large skillet over medium heat until meat is browned and onion is tender; drain. Return beef mixture to skillet. Stir in remaining ingredients, except hamburger buns. Cook until thoroughly heated. Spoon mixture evenly over bun halves. This makes 2 servings, but may be enlarged.
Melt margarine. Saute onions, celery and bell peppers. Blend in soup. Remove from heat. Add remaining ingredients and stir. Season to taste. Put in dish. Top with bread crumbs. Bake at 375° for 30 minutes.
In a medium saucepan, add water, cubed potatoes and chopped onion and cook until tender. Add creamed corn, evaporated milk and butter. Salt and pepper to taste. Cook until hot. Do not let liquid boil.
Cook stuffing per directions on box. Mix soups together. Dab a little soup on the bottom of your dish. Layer chicken then dressing. Top with remaining soup. Cook 30 minutes at 350°.
Mix together (to taste) ingredients. Refrigerate 1 hour. Put in hot dog bun. Wrap in foil. Bake at 350° for 20 minutes.
To the boiling water, add strawberry jello, strawberries and syrup, pineapple and pecans. Mix well. Put 1/2 mixture in dish. Refrigerate. When set, spread the sour cream over it. Pour rest of mixture carefully on top. Refrigerate.
Cream sugar and margarine. Add whole eggs; beat well. Add flour. Add jam and jelly, raisins and soda to mix. Add milk and nuts. Makes 3 layers. Grease pans. Bake at 350° for 30 minutes.
Line large baking sheet with waxed paper; set aside. In small saucepan, over low heat, melt chocolate, stirring until smooth. Using tongs, dip cookies into chocolate; shake off excess. Place flat down on prepared baking sheet. Sprinkle top of cookies with peanuts. With metal spatula, spread ice cream on flat side of each of 8 cookies, dividing evenly. Top with one of remaining cookies, placing flat side on ice cream. Press lightly. Wrap each sandwich with plastic wrap. Freeze until firm. Makes 8 servings.
Pick when tender in early spring (do not use after it gets big). Wash real good and put in large pot filled 1/2 full of water. Bring to a boil. Pour off this water and drain real good. Put some more water in poke salad. Add ham hock (or vegetable oil) and salt. Let cook on low heat until tender. May put boiled eggs in to take out some of the bitter taste.
Prepare broccoli as directed on package. Make sauce of soup, mayonnaise, lemon juice and curry powder (if used). Layer chicken, sauce, broccoli and cheese (if desired) in a 9 x 12-inch casserole dish. End with broccoli on top and top with cheese, if desired. Bake at 325° for 25 minutes.
In a large bowl, mix grated potatoes, grated onion and pepper. In nonstick skillet, heat oil over medium heat. Put potatoes in skillet. Cover and cook until bottom is brown. Turn to brown other side. Sprinkle parsley on top. Serves 4.
Boil figs in water. Let stand 15 minutes. Drain and rinse thoroughly in clear, cold water. Dry figs, getting out as much water as possible. Pick off stems. Crush figs and measure. Measure 1/2 amount of figs in sugar (1/2 cup of sugar to 1 cup figs). Mix sugar and figs and just enough water to start boiling. Add a small amount of lemon juice, orange peel or ginger. Boil until thick. Watch carefully so it doesn't burn. Seal in jars.
Combine flour, salt and lard, cutting until well mixed. Beat egg until light; add water and vinegar and mix with flour mixture. Will make 4 crusts. Can keep in refrigerator 3 to 4 days. They also freeze well.
Put pineapple and cranberry juices with water in bottom part of	a 10 cup percolator.	Put remaining ingredients in top. Perk for 10 minutes until spices permeate.