HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cornstarch	and sugar. Cover with grated rind and juice of lemons.	Add beaten yolks of eggs; then add boiling water. Cook until thick; pour into baked pie crust. Beat egg whites until stiff, but not dry. Gradually beat 6 tablespoons of sugar into them. Spread over lemon mixture. Take care to seal in filling completely. Bake	in oven at 350° for 15 minutes or until top is light brown.
Combine all ingredients and mix thoroughly. Fill greased and floured muffin tins, 2/3 full. Bake at 350 degrees for 15 - 20 minutes. Place on racks to cool. Serve with butter, honey or cream cheese. Makes about 2 dozen.
Melt butter in saucepan. Remove from heat; blend in flour, salt and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth.
Bring water, sugar and cream of tartar to a boil, then add crackers; boil for 2 minutes. Cool a	little before putting in	pie shell. Bake at 425° for 15 minutes, then at 375° for 30 minutes or until done.
Prepare grill. Rinse fish in cold water. Pat dry. Sprinkle inside and out with salt and pepper. Drizzle cavities with oil and stuff with lemon slices and herbs. Grill, turning once, until just opaque at backbone, about 15 minutes. Serve with lemon wedges. Makes 4 servings.
Put cucumbers and onions in jar (1 gallon). Heat sugar, salt, spices and vinegar just until sugar melts. Pour this mixture over cucumbers and onions to fill jar.
Cook fresh spinach (boil in pot). Take chicken in 13 x 9-inch pan with aluminum foil; pour Italian dressing. Drain spinach and top chicken. Add Fontanelli cheese on top. Put aluminum foil over dish and bake at 350° for 35 to 45 minutes. Serve warm. Yields 4 servings.
In large bowl, mix all the ingredients. Pour into one 9-inch pastry shell and bake at 400° for 15 minutes, then reduce heat to 350° and bake about 25 minutes more.
Lightly oil oblong Pyrex dish. Spread cherries over bottom and sprinkle dry cake mix on top. Cut thin pats of margarine and lay side by side, covering entire cake mix. Top with pecans. Bake at 325° until golden brown. Leave uncovered until completely cooled. Excellent after refrigerated.
Beat sugar and butter together. Beat eggs separately (whites and yellows). Stir them into mixture. Add 3 cups flour, which has been sifted only once. Take the remaining cup of flour and dredge nuts and raisins. Line bottom of the cake pan with waxed paper. Bake at 325° for 1 1/2 hours.
Brown beef and onions while cooking noodles. Drain. In large bowl, mix all the ingredients plus salt and pepper to taste. Put in large casserole dish. Cook until bubbly at 350°. Just before removing, add more cheese for topping.
Mix enough mayonnaise with the tub of cream cheese to make it a good spreading consistency. Add onion to taste. Cut the crusts off the bread and roll each slice flat. Spread cream cheese mixture on bread slices. Dry the pickles and place one on each bread slice and roll up. Roll each up in a piece of waxed paper and refrigerate for 2 hours. Slice each roll into pieces and serve.
Melt butter and combine with sugar; bring to rolling boil. Boil for a few minutes. Pour mixture over saltines on a jelly roll pan. Bake 20 minutes in a 350° oven. Turn off oven and remove pan. Distribute chocolate morsels over saltines. Return pan to oven; morsels will melt. Remove pan and spread chocolate and top with chopped walnuts. Refrigerate until chocolate is solid. Break into pieces and enjoy.
Mix flour and meal together with salt and soda. Add egg and buttermilk. Stir well (if too thick, add water). Add chopped onion; stir well. Heat oil in skillet (just cover the bottom to fry first batch). Dip 2 tablespoons batter into hot oil for each fritter. Watch and turn with spatula until done.
In a blender container, combine all ingredients except ice. Blend until smooth. With blender running, add ice cubes one at a time through opening in lid, blending until slushy. Pour into glasses. Makes 4 (7 ounce) servings.
Saute rice in oil over medium heat for 15 minutes or more, until golden brown. Add meat, if desired. Heat through. Pour beaten eggs over rice. Cook, stirring often, until the eggs are set. Sprinkle with the onion and the soy sauce mixed with the sugar, pepper and salt. Stir just until blended.
Heat oven to 375°. Grease baking dish. Mix all ingredients together, except Bisquick and water. Mix Bisquick and water and spread in baking dish. Pour mixture over Bisquick. Bake 30 minutes. Serve with chips and salsa.
Combine sugar and butter. Cream well. Add eggs and flour; beat well. Stir in pineapple and vanilla. Pour mixture into pie shell. Bake at 350° for 45 minutes. Cool thoroughly before serving.
Mix all spices and meal; dredge fish in mix. Spray oil on fish. Place fish in center. Fold foil securely and bake at 350° for 30 minutes or until flaky.
Brown sausage or use Little Smokies. Simmer in beer 15 to 20 minutes. Take out sausage. Mix all ingredients into beer. Add sausage. Serve with toothpicks.
Coat each steak (rec. 2 per serving) with flour, eggs and then bread crumbs on each side. Set aside. Place 1 slice of cheese and 1 slice of ham on each steak. Starting from one end, roll up and secure with a toothpick. When done, brown each side of roll-up in a frying pan with oil. Now, place each roll-up in a baking dish in the oven. Set at 375° for about 20 to 30 minutes. Serve with brown gravy, mashed potatoes and vegetable.
Preheat oven to 350°. Rinse blueberries from mix, rinse with cold water and drain. Arrange peach slices in ungreased 9-inch square pan. Sprinkle blueberries over peaches. Combine water and brown sugar in liquid measuring cup. Pour over fruit. Combine muffin mix, pecans and melted butter in large bowl. Stir until thoroughly blended. (Mixture will be crumbly). Sprinkle crumb mixture over fruit. Sprinkle contents of topping packet from mix over crumb mixture. Bake at 350° for 50 to 55 minutes or until lightly browned and bubbly. Serve warm with warm whipped topping, if deserved.
Place all ingredients in blender. Blend on high until completely mixed. Refrigerate. Cover tightly. Keep no longer than 4 weeks. Serve on fruit or tossed salad.
Place sausage in skillet and cover with water. Simmer for 10 minutes; drain. Discard water. Place remaining ingredients in slow cooker; add drained sausage, cut in small pieces. Cover and cook on low for 4 hours, then increase temperature to high and cook 1 hour more. Serve in buns or over cooked spaghetti. Sprinkle with more Parmesan cheese.
Combine the first 7 ingredients. Dip chicken in mixture, then in Ritz cracker crumbs. Arrange in buttered flat baking dish. Drizzle melted butter on top. Bake at 350° for 45 to 60 minutes.
Mix ingredients well in large container. Keep tightly sealed in jars. Fill cup 1/2 full with chocolate mixture; add boiling water to fill cup and stir well.
Steam rice per directions on package. Combine steamed rice, egg mixture and 2 quarts of milk. Bake at 350° until top is brown.
Cream butter or oleo and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternating, add vanilla wafer crumbs and milk, a little at a time, ending with the wafers. Add coconut and pecans and beat well. Pour into greased and floured loaf or tube pan. Bake at 350° for 1 hour and 15 minutes or until cake seems to be done after testing with knife blade in center of cake. Let cool in the pan.
Melt chocolate and wax together in double boiler. Keep warm on low heat. Mix remaining ingredients; form into balls. Dip them into chocolate mixture.
Melt butter in a heavy saucepan. Add onion and cook until golden yellow. Stir in sauerkraut and cook for 8 minutes. Mix in potato and caraway seed. Pour in the boiling water. Cook, uncovered, over low heat 30 minutes. Cover and continue cooking 30 minutes longer. Makes 6 to 8 servings.
Put salt and pecans together in a jar. Fill jar with warm water. Let stand in warm water for 30 minutes, then drain 2 hours in colander. Cook at 275° for 30 minutes. Cut oven off (leave pecans in oven). Stir 3 or 4 times. You may use salt, garlic salt or both to taste. Very good.
Cook bacon over medium high heat for 5 minutes. Add mushrooms. Stir-fry for 5 minutes. Add meat and stir-fry for 2 minutes. Add pasta; toss to mix and heat through. Turn off heat. Beat eggs, cream and Parmesan. Pour over mixture and toss. Serve at once.
Beat egg and 3/4 cup milk together. Mix with remaining ingredients. Roll thin; cut in strips and drop in boiling broth. After dumplings have cooked, add 1/2 cup milk. Remove from heat after it comes to a boil.
Saute 1 onion, garlic, meat and bell pepper. Add spices, vinegar and canned tomatoes. Simmer until thick or add thickening.
In medium bowl with large spoon combine peanut butter and honey. Add dry milk until you have the consistency of play dough. Shape. Decorate with raisins, peanuts, cake decorations, chocolate chips, M&M's (use your imagination). Have fun. For the young at heart.
Blend margarine, sugar and vanilla together. Add flour, soda, oats and raisins. Pat into a 9-inch circle on a greased pizza pan. Bake on upper rack for 15 to 20 minutes. Cut while warm or break apart while cool.
Mix flour, Crisco and salt together. Add Karo and water. Makes 24 pie crusts. Roll into balls enough for 1 pie crust. Put each one in a freezer bag. Freeze. Take out as needed.
Beat egg; add sugar. While beating, add flour with baking powder and salt. Add milk, oil and flavorings. Pour into an 8 x 8-inch pan with greased bottom. Cover with layer of peeled and cored apples. Sprinkle with brown sugar and cinnamon. Bake at 350° for roughly 25 minutes. Serve warm with vanilla ice cream.
Mix together all ingredients, except egg and the one cup of bread crumbs. Shape into 24 balls. Dip balls in beaten egg and then roll in one cup of bread crumbs. Arrange 12 pieces in a circle on a paper plate and microwave, uncovered, at power level High for 3 to 4 minutes, or until heated through. Repeat procedure with remaining 12 pieces. Serve with curry-flavored mayonnaise.
Place all ingredients in bowl. Beat until smooth with mixer at low speed. Store, covered, at room temperature. Good for cookies!
Saute onion. Stir in chuck, garlic, flour, salt, pepper, paprika and mushrooms. Saute 5 minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream. Sprinkle with parsley or other herbs. Serve over hot noodles or rice.
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into 8 hot pint jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints.
Melt butter in saucepan. Add cocoa and sugar to butter. Heat mixture for a few minutes on medium stirring thoroughly. Slowly add cream and cook until bubbly. Remove from heat and add vanilla. Pour over your favorite ice cream.
Brown hamburger and spice to taste. Place corn into hamburger alternating Tater Tots and hamburger mixture; place into baking dish. Take 2 cans Cheddar cheese soup and place over mixture. Last, place three cups Cheddar cheese on top of everything. Cook for 20 to 30 minutes at 350°.
Grease 13 x 9 x 2-inch baking pan. Stir together flour, sugar, cocoa, baking powder and salt. Cut in 3/4 cup oleo until mixture resembles coarse crumbs. Beat in eggs and 1/4 teaspoon mint extract; spread into pan and bake 23 to 25 minutes at 350° or until toothpick comes out clean. In saucepan, over low heat, melt 1/2 cup oleo with chocolate chips. Stir in Eagle Brand milk and remaining 1/4 teaspoon mint extract. Pour over baked layer and let stand in refrigerator until set. Cut into 24 bars.
Melt margarine in baking dish; cool slightly. Pour rice over margarine. Arrange chicken over rice; sprinkle with onion soup mix. Mix chicken soup with water. Pour over casserole. Cover tightly with foil. Bake for 1 1/2 hours at 350°. Serves 6.
Sift 1 1/2 cups flour, baking powder, 1/2 cup sugar, salt and cinnamon into dish. Add egg, milk and melted shortening to dish. Stir in chopped apples. Pour into greased pan and top with hard butter, 5 tablespoons flour and 5 tablespoon sugar, all chopped together. Bake at 350° for 35 minutes.
Wash chicken pieces and pat dry. Arrange chicken in a 2-quart utility dish with larger pieces at the corners of the dish, skin side down. Place small pieces in the center of the dish. Combine all remaining ingredients. Spread this mixture over chicken. Cover with waxed paper or microwave plastic wrap. Cook in microwave, covered, on Full power for 12 to 14 minutes until chicken is tender. Halfway through, turn chicken pieces over and lightly stir sauce. Watch closely when nearing end of cooking time that sauce doesn't become too thick or scorched. Makes 4 to 6 servings.
In a small bowl, mix all ingredients except cheese and parsley. Transfer to small microwave dish. Sprinkle with cheese. Microwave on High 1 minute or until heated through and cheese melts. Garnish with parsley.
Saute onion and bell pepper. Add all other ingredients. Bake 35 minutes at 350° or microwave 5 to 7 minutes on High, stirring once.
Slice bananas into blender. Whir until pureed (1 cup). Combine flour, baking powder, cinnamon and salt. Cream butter with sugars until light and fluffy. Beat in eggs, vanilla and pureed bananas. Beat in flour mixture until smooth. Stir in chocolate chips and nuts. Drop by heaping measuring tablespoonfuls onto greased cookie sheet 2-inches apart. Smooth top slightly. Bake at 350° for 12 to 15 minutes until edges begin to brown. Remove to rack to cool. Makes 2 to 2 1/2 dozen cookies.
Cream shortening; add sugar gradually. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoonful on greased cookie sheets. Bake in 350° oven for 15 minutes. Makes 4 dozen.
Dissolve yeast in warm water in large bowl. Add other ingredients and mix well. Cook in greased muffin tins. Keeps well in refrigerator for several days. Does not have to rise.
Flour the chops and brown on both sides in melted shortening in skillet. Put half of the pork chops on the bottom of casserole dish. Make the Stove Top stuffing according to package directions and cover chops in the casserole dish. Place remaining chops on top. Mix the gravy according to the package directions, adding the bouillon cube for flavor. Pour the gravy evenly over all. Bake, uncovered, at 350° for 30 to 40 minutes.
Combine all ingredients, except olive oil, salt and pepper. Stuff into artichoke leaves. Place artichoke in half a pan of water. Pour olive oil over artichoke and season with salt and pepper to taste. Cook artichoke on medium heat for approximately 1 hour or until tender.
Mix ingredients together. Drop by spoonfuls onto cookie sheet. Bake at 350° until light brown.
Cream butter and sugar; beat in eggs, salt and vanilla. Add flour and soda. Then add bananas and nuts. Pour into two greased loaf pans. Bake at 300° for 1 hour or until done.
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 1 1/2 cups of each flour. Beat until smooth. Mix in enough of the remaining flours to make dough easy to handle. Knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl; turn greased side up. Cover and let rise in a warm place until doubled in size (90 minutes). Grease two oblong cake pans.
Put all ingredients in blender on medium. Put lid on the blender. Blend well. Pour and drink.
Chop cabbage. Add pineapple, apple juice, apples and Miracle Whip. Mix well. Refrigerate 15 to 20 minutes.
Melt lard or drippings in large pot over medium heat. Add onion; cook until translucent. Add meat and garlic; cook until meat is brown. Add tomato sauce, red chile peppers, chili powder, cumin and salt. Stir to coat meat. Add water to cover meat. Bring to boil, reduce heat, cover and simmer for 2 to 2 1/4 hours, stirring frequently. Add water as needed to prevent liquid from cooking away. Serves 8 to 10.
Crumble bread. Soak in a little water or 1/2 of milk for about 15 minutes. Mash out all lumps. Add eggs, sugar, milk, raisins and vanilla. Mix to a smooth pudding. Pour in a greased pan and bake until nice and brown. Serve hot or cool.
Beat eggs until light. Add sugar and butter and beat again. Add remaining ingredients and pour into an unbaked pastry shell. Bake until brown or about 35 to 40 minutes in 300° oven.
Beat together eggs, sugar, margarine and water until fluffy. Sift together flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate chips, apples and vanilla until evenly distributed. Spoon into greased and floured pan. Bake in 325° oven for 60 to 70 minutes until cakes test done.
Place chicken on bottom of greased casserole dish. Mix soups and sour cream together and place on top of chicken. Crush crackers and place on top of soups. Melt butter and spread over crackers. Bake about 30 minutes or until bubbly at 350°.
Combine chicken with remaining ingredients. Marinate at least 1 1/2 hours. Dredge in flour and fry in hot oil until brown.
In a large mixing bowl, combine all ingredients except apples and nuts. Mix until smooth. Stir in apples and nuts. Spoon batter into a greased 9-inch square pan. Bake at 350° for 35 to 40 minutes or until a wooden pick comes out clean. Cool. Cut into about 18 squares.
Combine the first 5 ingredients. Stir and simmer until celery and onion are cooked. In a small pan, melt margarine or butter. Add flour; stir to remove lumps. Add milk to make a smooth sauce. Add cheese; heat gently until thickened, stirring constantly. Add potato mixture.
Boil these ingredients: sugar, Wesson oil, vinegar, celery salt, salt and garlic.
Cool milk to lukewarm (110°); sprinkle yeast over top. Let stand to soften. Cream shortening and 1/4 cup butter; add 1/2 cup sugar and salt. Cream together until light and fluffy. Add egg yolks, yeast mixture and enough flour to make soft dough. Knead until smooth and elastic on lightly floured cloth or board. Place in greased bowl; cover and let rise until doubled, about 1 hour. Divide dough in half. Roll out dough to 1/4-inch thickness. Cut into rounds with 2-inch biscuit cutter. Dip each round in melted butter and then in combined 2 tablespoons cinnamon and 2 cups sugar. Place rounds on end in 2 well-buttered 8 1/2-inch ring molds. Let rise until doubled, about 30 minutes. Bake in 350° oven for 25 minutes or until done. Cool in pans on racks a few minutes. Turn out on racks. Makes 2 coffee cakes.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until blended. Stir in 1/2 cup chocolate chips. Pour into crust. Sprinkle with remaining chips. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with chips, nuts, fresh fruit or whipped topping.
Cube bread and ham. Place in 9 x 13-inch greased pan. Sprinkle cheese over top. Mix eggs, milk, dry mustard, onion, green pepper, salt and pepper. Pour over bread, ham and cheese. You may top with buttered corn flakes, if you wish. Refrigerate overnight or at least 3 hours. Bake at 350° for 1 hour.
Cook noodles according to package directions. Drain. While noodles are cooking, brown ground beef and drain. Add chopped onions, green peppers and pizza sauce. Bring to a medium boil; remove from heat. Add noodles to beef mixture. Mix well! Spread in a large casserole dish. Cover with marble cheese. Bake at 325° until cheese has melted. Remove from oven.
Cream butter, powdered sugar and cream cheese. Add Cool Whip, marshmallows and cookies.
Boil potatoes until tender; drain, cool, peel and shred. Cook 2 cups cheese and butter in saucepan over low heat until almost melted, stirring constantly (about 1 minute). Remove from heat and stir in sour cream and onion. Season with salt and pepper. Fold in potatoes. Pour into buttered dish (one 9 x 13-inch or two 8 x 8-inch). Top with remaining cheese and sprinkle with paprika. Bake in 350° oven for 30 minutes or until hot and bubbly. (This recipe also works good when frozen, then thawed before baking.)
Place chicken breasts between sheets of waxed paper and pound slightly. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter. Add green onions, lemon juice, parsley and mustard to pan. Cook 15 seconds, stirring constantly. Whisk in broth and stir until sauce is smooth. Add remaining butter and oil. Pour sauce over chicken and serve immediately.
Mix together margarine, white sugar, sweet milk and cocoa in pot. Bring to a rolling boil, stirring constantly. When full boil is reached, cook for one minute. Remove from heat and add the remaining ingredients. Blend well. Drop by teaspoon on wax paper. Cool and eat.
Cover cracked wheat with cold water; let stand 30 minutes. Drain the water; press out as much water as possible. It is best to take handfuls and squeeze the water out.
Grind peppers and onions in a food processor or blender. Take out most of the seeds before chopping. You may want to wear a pair of gloves to keep from getting the hot on your hands or in your eyes. Put all the ingredients in a large pot and bring to a boil for 30 minutes. Pour into small jars and seal.
Remove oysters from liquor. Heat liquor to boiling point. Add oysters and cook until edges curl, few minutes. Put in milk, seasonings and butter. Serve hot.
Brown ground beef and sausage in skillet, stirring until crumbly; drain. Combine ground beef mixture, cheese, soup, jalapenos, onion and tomato in crock-pot; mix well. Heat until cheese is melted. May add a small amount of milk if desired. Serve warm with tortilla chips. Yield: 128 servings.
Place shortening, sugar, spices and raisins in saucepan. Pour hot water over. Add baking soda and bring to a boil; cool. Add flour sifted with salt and baking powder; blend well. Add nuts and vanilla. Bake in 13 x 9-inch pan at 350° for 1 hour.
Beat eggs until light. Add salt, sugar, milk and vanilla. Butter an unbaked pie shell. Pour custard in shell. Sprinkle with nutmeg. Bake at 450° for 10 minutes, 325° for 25 minutes.
Prepare and cook potatoes as directed. Cook until tender. Before serving, toss with butter and sprinkle with parsley.
In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink; drain. Transfer to a greased 2 1/2-quart baking dish. Stir in remaining ingredients. Cover and bake at 350° for 65 to 70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.
Combine biscuit mix, milk and mayonnaise; stir well. Spread mixture in a greased 13 x 9 x 2-inch baking dish; set aside.
Heat oven to 400°. Grease pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand mixer. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Cream butter and sugar; add unbeaten eggs one at a time. Beat well. Add vanilla to milk. Sift flour, soda, salt and cocoa together. Add dry ingredients with milk to mixture. Pour in boiling water all at once. Stir until mixed. Bake in 3 layers at 350° until well set. Frost with favorite chocolate frosting.
Mix oil, margarine, sugar and vanilla. Add eggs, one at a time, beating well after each. Slowly add flour, salt, baking soda and mix well. Chill dough 1 to 2 hours in refrigerator. Preheat oven to 300°. Shape dough in 1-inch balls, space 2-inches apart on ungreased cookie sheets. Flatten cookies with glass dipped in sugar. Bake about 15 minutes until lightly browned at the edge. Cool and store in airtight container.
Heat corn oil in heavy skillet over moderate heat. Add pecans, onion powder and garlic salt. Stir constantly 1 minute. Remove from heat and drain on paper towel.