HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil the juice and grated rind of the lemons with water added to make 2 cups. Beat the egg yolks, sugar and cornstarch together. Add 3 to 4 tablespoons water to make a mixture to pour into water and juice. Stir and cook until thick. Add oleo and pour into baked pie shell. Cover with meringue and brown in oven.
Cook noodles. Drain and cool. Brown ground beef. To ground beef, add mushrooms and spaghetti sauce and bring to a boil. Remove from heat. Put small amount of sauce mixture in bottom of large casserole dish. Layer 3 noodles, 1/3 of sauce and half of cottage cheese and Cheddar cheese for three layers. In place of final layer of cheese, sprinkle Parmesan cheese on top. Bake at 350° for 35 to 45 minutes.
Make pudding as directed on package; chill until set. Stir in marshmallows and whipped topping, just until blended. In a large bowl, layer the wafers, then the mixture, then layer of bananas, until all is used.
Peel carrots and leave whole if diameter is less than 1 inch. If carrots are large, cut in half lengthwise. Cook in a pot on top of the stove until tender. Drain the water and empty the carrots into a casserole dish.
Sauce:	Cook salt pork in skillet until brown and crispy. Remove salt pork scraps and set aside. Add butter (or margarine) and olive oil to skillet and heat until butter is melted. Mash garlic and parsley together and add to skillet, cooking slowly until soft. Add conch or clams and heat through. Add flour and pepper, stirring well, and cook for 3 minutes. Slowly add 1 cup clam juice and Tabasco and bring to boil stirring constantly. Thin the sauce with more clam juice if it becomes too thick; however, be careful not to make it too liquid.
Heat oven to 375°. In large bowl combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Stir in candy bits from cake mix. Shape dough into one-inch balls. Place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness. Bake at 375° for 6 to 8 minutes or until edges are light golden brown. Cool one minute; remove from cookie sheets. Spread frosting over cookies. Immediately sprinkle each with candy bits from frosting. Allow frosting to set before storing. Yields 3 dozen cookies.
Mix first three ingredients and press in pie pan with fingers. Pour over evaporated milk; don't mix in. Put butter on top. Sprinkle cinnamon over top. Bake at 350° for 1 hour.
Mix all ingredients except crumbs and pecans; pour in a buttered dish. Bake 20 minutes in a 375° oven. Remove from oven and top with crumbs and nuts. Bake an additional 10 to 15 minutes. May also be doubled, if so, use a 9 x 13-inch baking dish. You may substitute the following for low calorie: Egg Beaters, low fat cheese, margarine for butter, plain yogurt for mayonnaise and artificial sweetener.
Brown ribs in skillet to remove fat and place in slow cooker (crock-pot). Add all the other ingredients and stir well to coat ribs. Cover and cook on low for 10 to 12 hours. Makes 4 to 5 servings.
Put the onion, celery and bell pepper in a heavy skillet with oil and cook over a medium heat for 15 minutes; do not brown. Add salt, red pepper, tomato sauce, liquid and raw shrimp. Cook for 10 minutes over medium heat. Remove from heat; add raw rice and some chopped parsley if desired. Pour in a 2-quart casserole; cover and bake for 1 hour at 350° or until rice is done. Do not stir or uncover during cooking.
Put all of these ingredients into a blender to chop it down, but do not overblend it.
Boil rice in 1 1/2 cups of water. Use direction on box. Cook broccoli; add butter to rice. Mix all in 9-inch round casserole. Bake in oven at 350° for 30 minutes. Sprinkle top with crushed potato chips.
Add milk to bread to moisten. Mix all together. Put in large pan and steam for 3 hours. Any kind of your favorite sauce may be used over this. Lemon sauce is good.
Spray baking pan with Pam. Pour rice in pan. Place breasts over top of rice, skin side up (breasts may be skinless). Mix soup, orange juice and mushrooms. Pour over chicken and rice. Sprinkle onion soup mix over chicken. Cover with foil. Bake 2 1/4 hours at 325°.
Mix all ingredients for 10 minutes. Pour into buttered and floured tube pan. Bake at 375° for 60 to 65 minutes.
Cream sugar with butter and add to egg, vanilla and corn syrup. Mix remaining ingredients and beat into first mixture. Roll into balls the size of walnuts, then roll in sugar. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Cream together and beat until light and fluffy shortening and sugar. Add well beaten eggs, cream and vanilla; beat well. Sift flour and gradually add to creamed mixture. On floured board, roll out dough and cut with round cookie cutter. Bake at 375° until delicately browned.
Mix all ingredients well; shape into 2 or 3 rolls. Roll up in aluminum foil (shiny side next to meat). Refrigerate for 24 hours.
Cook, scramble and drain hamburg. Dice onion and add to hamburg. Combine all other ingredients. Add hamburg and onion. Simmer until ready to eat.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a large bowl, combine flour, brown sugar, baking powder and salt. Stir in juice, oil, egg and vanilla just until blended. Fold in cranberries and walnuts. Spoon into greased pan. Bake 55 to 60 minutes or until center springs back when lightly pressed with finger. Cool bread in pan on wire rack 10 minutes. Turn out onto rack and cool completely. Makes 10 servings.
Cook stew beef until almost done. Cut potatoes and carrots into chunks and add to meat. Cook until tender. Salt to taste.
Cook pineapple juice, lemon juice, sugar and flour until thick, stirring constantly. Cool. Whip cream and fold into first mixture. Pour over pineapple and bananas and chill.
With mixer cream butter and Cheddar cheese and beat until light and fluffy. Add flour, little at a time, beating and adding salt and cayenne. Beat well. Add cereal and beat until it is just combined. Form heaping teaspoonfuls into balls. Arrange 2 inches apart on buttered baking sheet. Flatten with floured fork. Bake in middle of preheated oven 15 minutes or until golden. Makes about 55 cookies. Keeps in airtight container 1 week.
Brown meat in butter in a Dutch oven. Add vegetables and seasonings. Mix liquids and add 1/2 of this to mixture. Cover and simmer about 2 hours. Add rest of liquid during cooking. Just before serving, add sliced pickles. Serve over mashed potatoes or noodles. (The pickles make this special.)
Sift together the first 5 ingredients into a large 4-quart mixing bowl. Add pecans, pineapple, cherries and raisins. Mix until all fruit and nuts are well coated with dry ingredients. Set aside.
Mix all together, stirring constantly. Boil about 35 to 50 minutes and test in cold water. Pour into a buttered shallow pan. Cool and cut into squares; wrap.
Mix with wet hands. Form into balls, hollow out the centers and bake 8 minutes in 350° oven. Take out of oven and fill centers with your favorite jelly or jam; bake 5 minutes more. Remove from oven; cool.
Mix everything together in large bowl and stir. Drop by teaspoonful onto greased and floured cookie sheet. Sprinkle with sugar and a drop of cold water. Bake 12 to 15 minutes at 375°. Store while still warm in a closed container.
Line a pie tin with pastry. Prick with a fork. Bake in oven at 450° for 10 minutes. Take out. Pour in fillings and bake at 325° for 30 minutes.
Pour jalapeno tomatoes into 8 x 8 x 2-inch square or 1-quart casserole. Mix milk, egg and cheese. Pour over evenly. Bake at 350° for 45 minutes.
Preheat oven to 400 degrees. Sift flour with salt. Cut in shortening until mixture resembles fine meal. Sprinkle with warer, a tablespoon at a time mixing lightly with fork until all the flour is moistened.
Combine the cream cheese and brown sugar. Form into a ball; chill. Pour caramel topping over cream cheese. Slice apple wedges into lemon juice and water to avoid browning. Drain apples on paper towels. Place on serving plate around cheese ball that has been topped with caramel.
Brown chops quickly in hot skillet; place in 2-quart casserole. Saute onion in margarine and pan drippings until brown. Stir in flour, blending well. Add milk, stirring constantly until smooth. Add all remaining ingredients. Pour over chops. Bake covered at 300° for 2 hours or until tender, stirring twice. Yield: 6 servings.
Remove core from cabbage and cut into fine strips. Put oleo in pan. Layer cabbage and apples with flour, caraway seed and salt. Pour cold liquid over. Boil over low heat while tightly covered. Stir now and then. Add more water if necessary. Season to taste with vinegar and sugar. Approximate cooking time, 1 to 2 hours.
Combine sugar, syrup and water in heavy iron skillet. Bring the mixture to a boil at low to medium heat. Add peanuts and boil until syrup is light tan, about 6 minutes from time it begins to boil after the nuts are added. Remove from heat and add the baking soda. Stir briskly and quickly. Spread out on a cookie sheet. When cool, break into pieces.
Sift together sugar, flour, cinnamon, baking soda and salt in large bowl. Add coconut, fruits, carrots and nuts. In separate bowl, whisk eggs with oil and vanilla. Pour mixture into bowl of dry ingredients. Blend well. Fill greased muffin tins 3/4ths full. Bake at 350° for 35 minutes. Cool in pan for 10 minutes; turn out onto rack. Best if allowed to ripen for 24 hours. Freezes well.
Wrap each chicken breast with bacon slices. Cover bottom of greased 8 x 12 x 2-inch baking dish with beef. Place breasts on top. Mix soup and sour cream; pour over all. Bake at 275° for 3 hours, uncovered.
Combine all ingredients, except lettuce in a mixing bowl and chill. Serve on lettuce.
Preheat oven to 350°. Squeeze excess water from thawed broccoli and drain well. Place broccoli in a large bowl; mix in mushroom soup, grated cheese, mayonnaise, egg, onion and cayenne pepper, if desired. Pour mixture into a 1-quart casserole that has been coated with nonstick vegetable spray.
Mix mayonnaise, sour cream, paprika, relish, parsley, onion and garlic salt. Put in a covered jar and refrigerate several hours. Wash and boil potatoes until tender. Place hot boiled potatoes in a dish. Put whipped oleo on top (cut in pieces). Pour mayonnaise mixture over this. Garnish with parsley. Serves 4 to 6. Great with steak.
Beat together margarine and sugar until light and fluffy; blend in eggs and vanilla. Add flour, soda and salt; mix well. Add 1 1/2 cups M&M's; drop by rounded spoonfuls onto greased cookie sheet. Bake at 350° for 9 to 11 minutes. Immediately press 3 candies into top of each cookie. Cool on cookie sheet for 1 minute before removing.
Stir up the night before. Mix in order given then put into a bowl and cover. In the morning, heat oven to 325° to 350°. Drop by teaspoon on greased cookie sheet and bake for 20 to 25 minutes. Makes several dozen according to size of cookie dough used. Keeps well.
Brown ground beef, onion and garlic over medium heat until meat has browned. Drain off drippings. Stir in remaining ingredients. Simmer 3 hours, stirring occasionally. Serve sauce over spaghetti.
Preheat oven to 350°. Shake flour in large Reynolds oven bag. Place in a 13 x 9 x 2-inch baking dish. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Sprinkle chicken with salt and pepper; place in bag. Place carrots and celery around chicken. Close bag with nylon tie; cut six 1/2-inch slits in top of bag. Bake about 45 to 50 minutes until chicken is tender. Serves 6.
Stir vinegar and milk together and set aside. Cream the shortening and add sugar, eggs and dry ingredients, alternating in 3 to 4 stages with the sour milk. Stir in the hot water and vanilla. Bake in 9 x 13-inch oblong pan or two 9-inch round pans or three 8-inch round pans for 35 to 45 minutes (approximately, it will vary according to the size of the pan and the heating quirks of the particular oven) at 350°. The pans should be lined with paper and greased.
Mix together flour, baking powder, soda and salt in a bowl. Add sugars, margarine, egg and vanilla. Beat until smooth, 2 minutes. Stir in oats and coconut. Chill several hours, then shape into 1 inch balls, using a melon baller. Place on greased cookie sheets and bake in 350° oven for 12 to 15 minutes. Makes 2 dozen.
Beat butter, sugar and eggs first. Add remaining ingredients. Bake at 250° for 1 1/2 hours. Soak for 2 days or more with grape juice or wine.
Mix together sugar and cinnamon. Cut biscuits into quarters, dip into sugar and cinnamon mixture and put into tube pan. Pour melted margarine over top. Bake at 400° until golden brown.
Beat eggs until frothy; add flour to sugar, then add to egg mixture. Add buttermilk, syrup, salt and vanilla. Cut butter into small pieces and add to mixture; beat well. (A wire egg beater is better than an electric mixer.) Stir in pecans and pour into unbaked pastry shell. Bake at 350° for 15 minutes or until top is slightly brown. Reduce oven temperature to 250° and bake 45 minutes or until set.
Combine first 7 ingredients. Mix thoroughly. Beat together milk and egg; add to rest of ingredients, mixing thoroughly. Put in casserole and top with bread crumbs. Bake at 350° for 1/2 to 3/4 hour, until topping is browned.
Toast bread lightly. Arrange slices of turkey on the toast. Spread sauerkraut over turkey and top with cheese. Bake at 450° or put under broiler until the sandwich is thoroughly heated and the cheese is melted. Garnish with watercress, dill pickle and radish rose. Makes 1 serving.
Boil the margarine, cocoa and water together. Pour boiled mixture over top of remaining ingredients and mix. Bake in 11 x 14 pan 30 to 45 minutes at 350°.
Fry bacon and break into small pieces. Cook 1 onion in small amount of bacon fat until browned. Add water, tomatoes and celery. Simmer a while with Tabasco sauce and Worcestershire. Then add clams and potatoes and simmer until potatoes are done.
Mix first 3 ingredients together and bake at 325 degrees for 10 minutes. Mix next 3 ingredients and spread on cooled pretzel layer. Mix last 2 ingredients together and jell a little. Then spread on above layer. Refrigerate then serve.
Combine first 3 ingredients. Toss with crackers. Let stand for several hours, stirring occasionally. Store in tightly covered container.
Cream the margarine and sugar. Add water and vanilla. Mix well. Blend in flour and pecans. Chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325° for 20 minutes. Remove from pan and sift confectioners sugar on cookies. Makes about 3 dozen.
Cook the whole chicken breasts; chop up. Mix the stuffing mix with a little celery, onion and parsley. Mix both chicken and stuffing mixture with the Miracle Whip. Cook the macaroni al dente. Stuff shells and put in a 9 x 13-inch pan. Mix the soup with the water; pour over stuffed shells. Let stand 24 hours in refrigerator. Cover with foil. Bake at 350° for 45 to 60 minutes. Makes about 36 shells.
Butter a 9 x 13-inch pan. Chop up dried beef and sprinkle over the pan. Take chicken breasts and wrap each one with 1 strip of bacon. Place chicken on top of beef. Mix sour cream and mushroom soup. Pour over chicken. Cover with aluminum foil and refrigerate 24 hours. Bake at 350°, covered, for 2 hours.
Spray the inside of a small skillet with nonstick vegetable cooking spray and place over high heat. Add the onions, celery and pecan meal; saute, stirring, for 3 minutes, then remove from the heat and set aside.
Spread catsup over top of loaf. Cook in oven at 350° for 1 1/2 hours.
Prepare mix as directed on box. Use 9 x 13-inch pan. Pour 1/2 of batter into pan. Bake at 350° for 15 minutes. Melt caramels with 1/2 cup of Carnation milk. Mix with butter in saucepan. Low heat. Pour caramel mixture over the cake. Sprinkle with nuts and chocolate chips, then pour other half of cake mix over this. Bake 20 minutes.
Cut the tips off the wings and reserve for another use such as stock. Halve the wings at the joint. In a large deep fryer or large deep kettle, heat 2-inches of oil to 380°. Fry the wings, patted dry, in small batches, for 5 to 8 minutes, or until they are golden and crisp. Transfer with tongs to paper towels to drain. Make sure oil is heated to 380° before frying next batch. In a large skillet, melt the butter with the Tabasco, the vinegar and salt to taste over low heat, stirring constantly. Add the wings and heat them, tossing to coat with the mixture. Serve the wings warm, or at room temperature, with the Blue Cheese Dressing and the celery sticks.
Preheat oven to 350°. In a small bowl, mix together sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic powder and pepper. Place stuffing mix in a blender or food processor; process until it resembles fine crumbs. Coat the chicken pieces with the sour cream mixture, then roll in the crumbs. Place in a greased 13 x 9 x 2-inch baking dish. Drizzle with melted butter and bake for 1 hour. Serves 4.
Heat oven to 400°; put rack in middle of oven. Dark pans may require slightly lower temperature or shorter baking time than shiny pans. Grease muffin cups or use paper baking cups. Sift dry ingredients together in a bowl.
Mix flour, salt and baking powder; cut in butter. Stir in sugar and raisins. Combine milk and eggs; beat with hand beater. Mix with flour, etc., and stir well. Put in loaf pan that has been greased and floured. Bake at 350° for 1 hour.
In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt. Add to nut mixture, stirring until nuts and fruit are well coated. Beat eggs until foamy. Stir in vanilla; fold into nut mixture. Mix well. Pour into a greased and waxed paper-lined 9 x 5-inch loaf pan. Bake at 300° for 1 hour and 45 minutes.
Thaw spinach and drain well; pat on paper towel. Mix all ingredients well. Cover. Chill at least 2 hours. Stir before serving. Serve with crackers or vegetables. Or serve in hollowed out round loaf of bread.
Combine all ingredients in saucepan, except salt. Heat until cheese melts and is smooth. Stir occasionally. Season with salt. Serve in a chafing dish.
All juices should be chilled in refrigerator. Combine all ingredients, making sure sugar is completely dissolved. Makes approximately 50 (6 ounce) cups.
Soak the bread in the scalded milk for 5 minutes. Add to this (after the 5 minutes soak) the salt, butter or margarine and sugar. Pour the mixture slowly over the eggs. Add vanilla. Pour into a large, greased baking dish. Place dish in pan of hot water. Bake at 350° for 50 to 60 minutes.
Mix all ingredients. Put in covered container. Use 2 to 3 teaspoons per cup with boiling water.
In a large, deep bowl, lightly whisk eggs, milk, salt and pepper. In another bowl, mash the cream cheese with parsley and dill until well blended. In a large skillet (nonstick) heat butter until it's sizzling, but not brown. Pour in egg mixture and over low heat, gently stir the eggs until they just begin to thicken. Immediately add the herbed cream cheese in several chunks and stir constantly until the eggs are set and creamy. Serves 6.
Melt chocolate in a glass bowl in a microwave. Add milk and pudding mix. Cook for 1 to 3 minutes. Add vanilla and sweetener.
Mix by hand. Will keep in refrigerator for up to 6 weeks. Bake in muffin pans for 30-35 minutes at 350°.
In mixer or blender, beat eggs at medium speed. Gradually add dry ingredients; alternate with milk and oil. Beat until smooth. Spoon mixture about the size of pancakes onto hot griddle and lightly brown, about 30 seconds. Remove from griddle. In frying pan, fry hamburger; drain and add 1 can Sloppy Joe mix. Take tortillas and Sloppy Joe mix, shredded cheese, lettuce, sour cream, hot sauce, onions, olives or anything you want to add. Fold tortillas in half.
Prepare rice according to box instructions. To the finished rice mix, add the brown sugar, soy sauce, chopped green onions and egg. Cook over high heat for 5 minutes, stirring occasionally to mix well. Makes 6 servings.
Wash the beans and let soak in warm water overnight. Simmer the beans until about half-done. Fry the diced onions in bacon grease until clear. Add the tomato puree to the onions and cook for about 10 minutes. Pour the onion mixture into the beans and cook until done. Pour the beans after discarding slab of meat into an oblong baking dish. Cover the top of the beans with slices of bacon. Pepper and brown in the oven until the bacon is done.
Beat Crisco and 1/4 cup boiling water. Add flour and mix. Cool. Divide dough in 4 balls. Roll out to fill with apples. Combine 3/4 cup sugar with 1/2 kettle full water. Simmer (a lite syrup). Combine apples, cinnamon and sweeten to taste. Mix well. Put apples on rolled out dough. Roll and make sure the apple ball is closed good. Drop in syrup and cook very slow (simmer) one or two at a time. Repeat until all are cooked and are nice and brown. These are great plain or with vanilla ice cream of milk. These can be baked in oven at 350° for 30 minutes. Cut back on syrup if baked.
Mix all ingredients, reserving 1/2 of noodles for topping. Pour into greased casserole dish and top with remaining noodles and Parmesan cheese. Bake at 350° for 35 minutes or until bubbly.
Cook potatoes in boiling salted water to cover for 12 to 15 minutes or until tender. Drain and cool. Cut potatoes into cubes and place in a large bowl. Add celery and remaining ingredients; toss gently. Cover and chill. Yield: 6 servings.
Melt marshmallows and margarine together. Crush graham crackers in blender. Add all ingredients to melted marshmallows and margarine. When mixed well, put in tube pan or oblong dish and refrigerate overnight. Ready to slice and serve.
Preheat oven to 375°. Place baking dish in oven with margarine, onion and green pepper. Melt margarine and cook until vegetables are tender. Remove from oven and stir in remaining ingredients. Bake at 375° until golden brown.
Make both packets of Dream Whip and chill. Drain pineapple. Line 10-inch spring-form pan with ladyfingers.
Cook raisins in 2 cups water for 20 minutes. Stir in 1 cup cold water. Add the rest of ingredients and mix well. Bake at 350° for 45 minutes or until done.
Mix beaten eggs, sugar, vegetable oil, grated zucchini, flour, cinnamon, vanilla, baking soda and baking powder until all is well blended. Add nuts; stir to blend. Pour batter into greased and flour dusted pan. Bake in 350° oven for 1 hour. Cool 10 minutes.
Place chicken breasts in one layer in an oblong 3-quart baking dish. In medium bowl, whisk together the undiluted soup and dry onion soup. Gradually add sour cream. Spread over chicken. Sprinkle with paprika. Bake in preheated 350° oven for about 40 minutes, or until topping is lightly browned.
Beat eggs, sugar and salt together; then add corn and milk. Sift together baking powder and flour. Add to liquids. Mix lightly and drop by spoonfuls into deep-fat until brown. Serve hot.
Sift together flour, baking powder, salt and cinnamon; set aside. Add sugar to eggs; mix well. Add butter, stirring until blended. Add flour mixture alternately with milk, mixing until blended after each addition. Stir in oats, raisins and nuts. Let batter stand 5 minutes. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes or until edges are browned. Cool on racks. Makes 6 dozen cookies.
Mix cream cheese, apple butter, sugar and vanilla until smooth. Stir in chopped peanuts. Chill. Serve with apples.
Heavily coat roast in flour. Heat corn oil in frypan and brown all sides of roast to seal meat. Place browned roast in roasting pan, add water, vegetables, salt and pepper. Cover and place in 375° oven for 2 hours (if gravy is too thin, mix 1 tablespoon cornstarch in water and pour in roasting pan, cook additional 15 minutes).
Scramble enough eggs for number you are feeding; set aside. Lightly coat fry pan with butter; heat burrito until slightly brown. Place on plate; fill with scrambled eggs, onions, tomatoes, cheese and salsa. Roll like eggrolls with ends closed. Place in microwave 1 minute to melt cheese. Serve with grits.
Combine and serve. If desired, make "stirrers" by alternating red and green cherries with pineapple chunks on wooden sticks. Makes about 20 cups.