HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar well adding the eggs one at a time. Grate peel from lemons, then cut and juice. Add juice and all the rind. (The grated rind is what makes the crust on top.) Pour into an unbaked 9-inch pie crust and bake in a preheated 350° oven at least 30 minutes. From that point, test with a knife. Remove from oven just before it gets firm. It will firm up as it cools. (I used a deep-dish pie crust.)
Mix sugar, flour and cocoa. Mix milk, melted butter, eggs and vanilla. Mix dry ingredients with liquid ingredients.
Rinse shrimp under cold running water to clean. Place in 12-cup (3-L) casserole. Add 1/2 cup water and slices of lemon. Cover and microwave for 3 minutes.
Cook rice in 5 cups boiling water for 5 minutes. Drain. Set aside. Cook onions in butter in large skillet until limp, but not browned. Combine all ingredients. Mix well and pour into a greased 2-quart casserole. Bake at 350° for 1 hour.
Simmer onion; brown meat and drain. Add remaining ingredients and 1/2 cup water. Place in 3-quart baking dish and top with cheese. Bake at 350° for 45 minutes.
Drain and save juice; juice should make 5 cups. Add enough water to make 5 cups, if necessary. Bring liquid to a boil. Add other ingredients. Pour into a 9 x 13-inch casserole dish. Chill. Cut 4 rows by 4 rows.
Cream sugar and shortening together. To this, add boiling water and stir. Let cool. Dissolve yeast in 1 cup of cool water. Add salt, eggs and flour; beat until smooth. Leave in bowl until it rises to double. Set in refrigerator at least 2 hours before baking. Bake in a 350° oven until brown.
Mix ingredients; pour into 13 x 9-inch dish. Refrigerate overnight. Bake at 325° for approximately 45 minutes to 1 hour.
Drain beans; mix with onions and pepper. Mix vinegar, sugar, oil, salt and pepper and pour over beans. Let marinate in airtight container overnight.
In a bowl, combine potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients, stir in potato mixture. Heat oil to 375°. Drop dough by teaspoonfuls into hot oil. Fry for one minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately. Yield 3 to 3 1/2 dozen.
Preheat oven to 350 degrees. Grease bottom of 9 x 5 x 3 in. loaf pan. Mix all ingredients together with spoon for about 1 minute. Pour into greased loaf pan. Bake 55 to 65 minutes or until wooden tooth pick inserted in the middle of bread comes out clean.
Saute bell pepper, onion and celery in 1 stick butter, until tender. Mix all ingredients together. Mix well and bake at 350° for 30 to 40 minutes.
Mix butter, milk, flour and bouillon cubes; let come to a boil. Remove from heat, then add cut up chicken and celery soup. Arrange cooked rice and	broccoli in a 9 x 13-inch buttered casserole dish; spoon chicken mixture on top of rice and broccoli. Sprinkle Cheddar cheese on top. Bake at 350° for 30 to 35 minutes.
Bring sugar, salt and 6 cups water to boil, then add clear jell and 2 cups water. Pour over 4 quarts of fruit; process 20 minutes. Add couple drops yellow food coloring for peaches, 1 teaspoon cinnamon for apples, peaches and berries and 1 tablespoon lemon juice for blueberries. Makes 6 to 7 quart canned filling.
Brown hamburger. Stir in Lipton soup and mushroom soup. Put in large casserole dish. Sprinkle Mozzarella cheese over meat. Place potato tots over cheese. Bake at 350° for 30 minutes.
Boil eggs. Add all ingredients and mix well. How many eggs depends on how big of a salad you want. Great for sandwiches.
Preheat oven to 350°. In a 9 x 13-inch baking pan, arrange chicken in a single layer. Pour heavy cream over chicken. Bake 20 to 25 minutes or until chicken is white all the way through. Remove from oven to cool. Cut chicken into 1-inch cubes. In a small bowl, whisk together sour cream, mayonnaise and tarragon. Pour mixture over chicken to coat evenly. Add remaining ingredients. Toss well. Cover and refrigerate at least 4 hours or overnight. Serve at room temperature.
Heat oven to 350°. Have ready a 9 inch square cake pan. Drain apricots well, saving juice for sauce. Stir in margarine, brown sugar and 1/4 c. coconut together in cake pan. Lay apricot halves, some cut side up and others cut side down with a cherry tucked underneath, in the margarine-sugar mixture. Combine shortening, egg and sugar in small mixing bowl. Beat at high speed until fluffy. Sift flour, baking powder and salt together. Combine milk and almond extract. Add sifted dry ingredients to shortening mixture alternately with milk mixture, beginning and ending with dry ingredients. Stir until smooth after each addition. Stir in 1/2 c. coconut. Spread over apricots. Bake 55 to 60 minutes or until center springs back when touched lightly. Invert on serving plate and let stand over cake a minute to be sure all the apricot mixture drops out. Serve warm, cut in squares and top with a little apricot sauce. Serves 6 or 9.
Preheat oven to 375°. Lightly grease cookie sheets. Sift flour, baking powder and salt; set aside. In large mixing bowl, at medium speed, mix butter, sugars, egg and vanilla until light and fluffy. At low speed, beat in flour mixture until well combined. Stir in oats and coconut until well blended to make a stiff dough. Drop by slightly rounded teaspoonfuls, 2 inches apart. Bake for 12 to 15 minutes. Remove to wire rack to cool. Makes 5 dozen.
Cream the cheese and sugar thoroughly. Add eggs, then milk and vanilla. Mix, then add flour, always last. Sprinkle cinnamon on top. Use a 13 x 9-inch pan. Bake at 350° for 1 hour. Make sure center is done.
Cut green beans diagonally into 2-inch lengths. Mix soy sauce, garlic, sugar, sesame oil and chili paste. Heat wok until very hot. Add vegetable oil; tilt wok to coat sides. Add green beans; stir-fry 1 minute. Add broth; cover and cook 5 minutes. Add soy sauce mixture. Stir-fry until green beans are coated and moisture is evaporated. Stir in sesame seed. Makes 4 servings.
Secure 1 large elephant. Kill, clean and cut in small cubes. Takes approximately 2 months. Put in a very large kettle and simmer over kerosene heat at 465° for 14 weeks. Add carrots, potatoes and onions to taste. Simmer for 3 more hours. Yield: Feeds 3685 people.
Shred cabbage. Grate carrot and dice pepper. Place in a bowl and stir to mix well. Cover and chill.
Ham should be on of the precooked hams, not one of the speciality hams or canned ham, just the standard bone in ham in the meat counter.
Mix Cool Whip and milk together until well blended, then add rest of ingredients. Chill until ready to serve.
Boil unpeeled potatoes for about 30 minutes, or until almost tender. Drain; cool slightly. Peel and shred potatoes with grater. In large bowl, combine potatoes, cheese and margarine. Stir until margarine is melted. Stir in sour cream, onion, salt and pepper. Transfer to greased 2-quart casserole. Bake, uncovered, at 325° for 45 to 50 minutes, or until hot. Before serving, sprinkle with paprika.
Mix corn meal ,flour, salt and soda. Add buttermilk, oil and eggs. Beat well. Add peppers, onions, corn and meat.
Saute onion and celery in butter and add to cooked rice. Add mushrooms and pecans. Just before serving, add whipping cream.
Rub rims of 2 chilled stemmed glasses with water and dip in sugar to coat them.
Layer vegetables in order given and spread mayonnaise over top. Cover and let set 6 hours in refrigerator. Before serving, pour one small bottle Italian dressing over salad, then top with:
Mix egg yolks with sugar. Add a little of the milk. Add flour and cocoa. Add the rest of the milk and 1 can of water. Add margarine and cook until smooth. Add vanilla and pour into pie shell. Beat egg whites and add sugar to taste. Top pie with egg whites and bake until brown at 350°.
Sift flour with 1 cup sugar, baking powder and salt in large bowl. Cut in oleo with pastry blender until mixture is crumblike. Remove 1/2 cup for filling; set aside. Add eggs, one at a time, blending well after each. Dissolve soda in hot water; add to the buttermilk. Stir buttermilk into flour mixture; blend until about smooth. Pour 1/3 batter into greased tube pan. Spread evenly over bottom. Mix together nuts, 1 tablespoon sugar, cinnamon and reserved 1/2 cup flour mixture. Blend well and sprinkle 1/3 over batter in pan. Repeat twice more with remaining batter and filling. Bake at 350° for 50 to 60 minutes. Glaze with 1 cup confectioners sugar. Mix with 4 teaspoons cold water.
Heat jelly and mustard slowly until dissolved. Cut wieners into 3/4-inch lengths. Add them to sauce. Cook slowly for 15 minutes. Can be used in fondue pot. Also can be made ahead, put in the refrigerator and served next day.
Cook rice. Combine ingredients. Heat greased griddle to 400°. Drop by 1/2 cupful onto hot griddle. Cook until edges are light brown. Turn and cook 2 more minutes.
Preheat oven to 300°. Heat oil in a heavy ovenproof casserole dish. Add noodles and cook over medium heat, stirring constantly with a wooden spoon, until noodles are golden brown.
Salt and pepper pork chops (to your taste). Beat the egg and water until frothy. Dip pork chops in water and egg mixture. Roll in or coat with the cracker crumbs. Fry at 325° in electric skillet. Crisco solid gives the best results. Cook until golden brown. Drain on paper towel.
NOTE: For 3 bushels of peppers, use two (1 1/4 ounce) jars oregano; for 5 1/2 ounce jar garlic powder; 6 gallon Mazola oil and two boxes of salt.
Brown ribs in water. To same water, add garlic, sugar, mustard, soy sauce and sweet and sour sauce; stir well. Put in oven at 350° and bake for 1 1/2 hours or place on top of stove and bring to a boil, then simmer 1 1/2 hours. Serves 6 people.
Press ground beef in bottom of a 9 x 13-inch pan. Cover with soup. Spread evenly. Cover with slices of Velveeta cheese. Spread Tater Tots over this. Bake at 400° until cheese has bubbled up in between Tater Tots. By then, the meat should be done, usually about 25 to 30 minutes.
Add enough flour to egg yolks, brandy and sour cream to make a soft dough. Knead until smooth. Roll out very thin. Cut into diamond shaped strips, about 1 1/2-inches wide. Make a slit in center of each strip and pull one end through slit. Fry in deep fat until golden brown. Drain on paper towels. Dust with powdered sugar. Store in tight container.
Tear romaine into bite-sized pieces. Peel and section oranges, squeezing juice from pulp into small bowl. Thinly slice onions. To the orange juice, add oil, vinegar and seasonings. Stir thoroughly, then toss with romaine, oranges and onions. Serves 8. This is particularly good with a pasta dish made with tomato sauce.
In large nonstick skillet, heat 1 tablespoon oil over medium heat. Add garlic; cook until golden, about 1 minute. Add tomatoes and juice, breaking them up with spoon. Stir in corn, oregano, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low. Simmer, stirring occasionally, 10 minutes. Transfer mixture to serving platter; cover to keep warm. Wipe out skillet. Combine flour, cornmeal and remaining salt and pepper. In same skillet, heat remaining oil over medium-high heat. Dip chicken in milk, then coat in cornmeal mixture. Add chicken to skillet. Cook until golden brown and done, 4 to 5 minutes a side. Serve with corn-and-tomato sauce. Makes 4 servings. Per serving: 315 cals.; 31 g. protein; 10 g. fat; 70 mg. chol.; 26 g. carbs.; 814 mg. sodium. Work time: 30 minutes; ready to serve in 30 minutes.
Start layers in baking dish. In between layers, spread some of the tomato soup. End the layers with hamburger. Pour the balance of the soup over the top. Bake at 350° until vegetables are tender.
Cook shells as directed on package. Let cool while browning the onion in a skillet. Add ground beef and cook until lightly browned; drain. Add cottage cheese and mix lightly. Fill shells with mixture. Lay in rows in square baking dish. Pour Ragu over and top with cheese. Bake at 350° for 45 minutes, checking often to make sure cheese doesn't get too brown.
Mix and pour in unbaked pie crust. Takes about 45 minutes or until done. Make 2 pies. I add coconut to mine.
In oil, saute onion and ground pepper until tender; add ground beef and brown well. Stir in remaining ingredients. Pour into greased 2-quart casserole. Bake, covered, in preheated 350° oven for 45 minutes. Uncover and bake 15 additional minutes. Serves 6 to 8.
Mix and drink. Makes 1 serving. One serving equals 15 calories or a free exchange.
This recipe makes enough mix to prepare five different main dishes, five meals or one meal (4 servings each).
Place onions in large Dutch oven with 1 tablespoon olive oil; cook until tender. Add turkey, pepper and oregano; cook until done and remove grease. Add the 2 cans of tomatoes (chopped), the 2 cans of green chilies, garlic and 1/4 cup chili powder. Simmer for 1 1/2 hours. Add remaining chili powder and chili beans and cook for 20 minutes longer. Serve with cheese, lettuce, sour cream and corn chips.
Dissolve jello in hot water. Add cranberry sauce and lemon juice. When cool and firm, put on topping.
Cook zucchini for 3 minutes; drain well. Saute ground beef, onions, garlic and seasonings until onions are transparent. Stir in rice and tomato sauce. Blend cottage cheese and egg. Arrange half of the zucchini slices in a buttered shallow 2-quart casserole. Spoon on meat and rice mixture. Spread cottage cheese over meat mixture. Top with remaining zucchini; sprinkle with Cheddar cheese. Bake at 350° for 30 minutes.
Wash the mushrooms and remove the stems. Chop the stems and cook them and the onions in the margarine until tender but not brown. Add the cheese, 2 Tbsp. of the crumbs, and salt and pepper to taste. Fill the mushroom crowns with the mixture and sprinkle with the remaining crumbs. Place on a baking sheet and bake at 350° for 12 minutes. Serve as an appetizer or with a meat entree.
Brown ground meat and onion; drain. Add barbecue sauce and simmer until meat is done. Press each biscuit into a greased muffin tin, making sure the dough is to the edge. Spoon meat mixture into cups and sprinkle grated Cheddar cheese on top. Bake at 400° for about 10 minutes or until biscuits are done. I usually bake for about 5 minutes before adding cheese. Also, leftover roast can be used instead of ground meat.
Place all ingredients in a blender and mix until all are blended well (about 5 minutes). Place in refrigerator. Keeps well.
Brown ground beef in skillet. Combine taco seasoning mix and salt with ground beef. Simmer for 10 minutes. Combine lettuce, beans, cheese, chips, avocado and tomatoes, saving a few chips for garnish. Add ground beef and toss lightly.
Put cranberries and water into a 3-quart saucepan. Heat to a boil. Reduce heat to medium high. Boil 5 minutes, stirring. Add dates, raisins, sugar, lemon juice, ginger, cloves, cinnamon stick and salt. Simmer, uncovered, for 15 minutes or until mixture is thick. Pour into 3 (8 ounce) jars. Cover and refrigerate or freeze to keep. Makes 3 (8 ounce) jars chutney. Serve with poultry, game or pork.
Mix altogether. Beat and bake in greased loaf pan at 400° for 30 to 35 minutes.
In a long 8 x 12-inch baking dish, place 1/4 cup margarine. Sprinkle over margarine, about 1/4 cup stuffing mix and place chicken breast next. Top with cheese slices or grated Cheddar. Spoon cream of chicken soup over cheese. Sprinkle seasoned stuffing mix over soup and sort of pat it down into sauce mixture.
In small bowl, combine mayonnaise, mustard and ketchup until well blended. Makes 1 cup sauce.
Split chicken breasts. Wash off with cold water. Roll in soup and milk liquid, roll in crumbs. Place in buttered dish and drizzle melted butter over top. Bake in 350° oven for approximately 45 minutes or until chicken is done.
Melt butter in saucepan. Add flour to make a gravy. Add milk, stirring constantly, until mixture thickens. Add tuna fish and peas. Serve over toast or noodles. Makes approximately 4 servings.
Dip chicken pieces in milk and then shake in a bag with coating mix. Place breaded pieces, skin side up, in a 1 1/2-quart glass baking dish with thin end toward center and thicker end toward outside. Sprinkle with paprika. Cover with waxed paper. Cook in microwave 9 minutes on High. Rearrange chicken. Cook 8 to 9 minutes on High or until done. Remove from oven. Cover with foil. Let stand 5 minutes. Makes 4 servings.
Let all ingredients get room temperature. Combine sugar and butter; cream until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat thoroughly after each one. Add flour and milk alternately, ending with flour. Pour batter into greased 10-inch tube cake pan and bake at 300° for 1 hour and 40 minutes.
Cream sugar, egg yolks and oil. Add all other ingredients except egg whites, nuts, vanilla and rhubarb. Beat well, then add egg whites, nuts and vanilla. Stir in rhubarb. Bake in a greased tube pan at 325° for 1 hour and 10 minutes. Can be baked in loaf pan as well.
Drain string beans; place in dish. Mix in cream of mushroom soup and 1/2 can onion rings (mix all together). Place remaining French fried onion rings on top of casserole. Bake in preheated oven at 350° for 30 minutes.
With a large spoon, break ice cream into chunks and place in bottom of punch bowl. Layer with strawberries. Pour Kool-Aid over the top.
Mix ingredients together and roll into a ball. Ball can be rolled in additional pecans for garnish if desired. Chill.
Core, but do not peel apples. Cut apples into bite size pieces. Squeeze fresh lemon juice over apple pieces to prevent turning brown. (You will need 2 tablespoons of lemon juice for the dressing.) String and chop celery. Chop pecans. Drain pineapple but retain juice. Add celery, pecans, pineapple and raisins to apples. Refrigerate!
Preheat oven to 350°. In large bowl, combine all ingredients and place in large shallow baking pan. Shape into loaf. Bake 1 hour or until done.
Combine all vegetables in a large covered bowl. Heat sugar, vinegar, oil, salt, dry mustard and celery seed to boiling; pour over vegetables. Cool to room temperature; cover, and refrigerate. This will keep 2 to 3 weeks in the refrigerator.
Dissolve Junket tablets in 1/4 cup warm water. Beat eggs; add sugar, salt, vanilla and half and half. Let stand for 10 minutes. Add enough milk to fill the freezer container to 1 inch from top. Let stand 10 minutes and freeze.
Bring to a boil the milk, cocoa and sugar. Let it boil until it forms a soft ball in a cup of cold water. Remove from heat and add the rest of the ingredients. Stir until it thickens and starts to form a film on top, until it sort of "sets." Pour into a well buttered pan and place in cool place to harden.
Fill large pot 2/3 full of water. Place stew meat and onion in it; boil until done. Add potatoes and carrots. Cook for 2 hours on medium heat. Season to taste. The stew will be done when potatoes and carrots are soft.
In a large bowl, melt together marshmallows and butter. Stir in food coloring to desired shade. Add corn flakes until mixture is like Rice Krispies treats, stirring to completely coat. Immediately spoon onto platter into a wreath shape. Use cherries to make holly berries.
Prepare pudding as per box directions. Blend with mixer the cheese, milk and pudding; mix well. Stir in whipped topping. Layer vanilla wafers, bananas and pudding, starting with wafers and bananas. Makes a very large amount.
Dip each cutlet in beaten egg and then in Italian bread crumbs. Brown cutlets on both sides in butter flavor Crisco. Remove chicken to baking dish. Simmer bouillon, wine and water in pan drippings, until bouillon is melted. Stir in mushrooms and bring to a boil. Pour on cutlets. Bake, uncovered, at 350° for 45 minutes.
Cream light and fluffy the sugar, butter and egg yolks. Add alternately the milk, chocolate, flour, vanilla and yeast. Fold in beaten egg whites. Place in refrigerator overnight; in the morning add 1 teaspoon soda dissolved in 3 tablespoons boiling water and fold into cake mixture. Bake in large loaf or two layer pans, 35 to 40 minutes at 350°. Serve 10.
Mix all ingredients in large pitcher. Serve over ice cubes. Serves 4 cups.
Preheat oven to 325°. Sift together sugar, flour, baking powder and salt. Make a well in dry ingredients and add oil, egg yolks, orange rinds and orange juice. Beat with a spoon until smooth. In a separate bowl, whip into stiff peaks egg whites and cream of tartar. Fold first mixture slowly into egg whites. Pour into an ungreased angel food pan and cook 60 to 65 minutes.
Brown ground beef; stir in taco seasoning and cook for a few minutes. Add other ingredients. Line large casserole dish with chips. Pour mixture on top of chips and bake 25 minutes at 350°.
Heat oil with garlic in skillet or wok over high heat. Add onion, pepper, mushrooms and snow peas. Stir-fry until vegetables are tender. Blend broth, soy sauce and cornstarch together. Add crawfish and broth mixture. Cook until thick and bubbly. Serve over hot rice.
Cream margarine and shortening well; add sugar, egg yolks and flour combined with soda, alternately with buttermilk. Add vanilla, coconut and nuts. Fold in egg whites. Bake at 350° for 1 hour. Frost with Cream Cheese Frosting.
Sprinkle steaks with garlic salt, black pepper and chopped onion. Rub the garlic into the steak. Marinate in refrigerator for few hours. Coat each steak in cracker meal, then dip in egg. Coat in cracker meal again. Fry steak on medium heat until well done. Serve with lime wedges and sliced raw onion rings.
Beat eggs; add sugar. Cream together; add melted butter. Add 1 tablespoon vanilla; add dry ingredients. Add soda and water; add nuts and raisins. Drop on greased cookie sheet and bake at 375° for 8 to 10 minutes.
Bake devil's food cake as directed and leave in 9 x 13-inch pan. Melt 30 large marshmallows in large can evaporated milk over medium heat. When melted, remove from heat and add coconut and 1 teaspoon vanilla. Spread over cake.
Heat sherry and oil to bubbling in heavy skillet over medium-high heat. Add garlic and shallots or onions and saute for 3 minutes. Add sun-dried tomatoes, jalapenos and regular tomatoes. Reduce heat to low. Cook, stirring occasionally, for 20 minutes.
Mix all dry ingredients together, plus marshmallows and store in an airtight container. To serve, use 1/3 cup mix to 3/4 cup hot water.
Cream the cream cheese and margarine with powdered sugar, vanilla and lemon juice until slightly fluffy. Spread on cooled cake.
Mix all ingredients together, except tomato sauce and tomato juice, and form into balls. Place in large roasting pan. Cover with tomato sauce and tomato juice. Cover and cook at 350° for 2 hours.
Season meat and brown in oil. Alternate layers of potatoes, onions and meat in greased baking dish. Pour mushroom soup on top. Bake at 350° for 45 minutes.
In a medium saucepan, combine barley and enough water to cover. Bring to boil; cook 5 minutes. Drain. Set aside. In a large kettle or soup pot, heat oil over high heat; brown meat. Add onion and garlic; saute 2 to 3 minutes. Add cooked barley, 9 cups water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf. Cover. Simmer 1 hour and 30 minutes. Add tomatoes, celery, carrots, green beans and Tabasco sauce. Cover. Simmer 30 minutes longer. Makes 3 quarts.
Brown hamburger. Drain grease. Put the hamburger in a large kettle. Add beans, brick chili (if not available, add an extra can of chili beans), tomatoes and cheese. Heat and let simmer for a minute or two. Add whipped cream. Let it come to a boil and turn off heat. Eat on Doritos chips.
Mix mustard and jelly together in a crock-pot. Cut hot dogs into bite size pieces. Add to mixture; stir. Simmer in crock-pot for 1/2 hour. Place on party platter with toothpicks.
Preheat oven to 325° for 2 minutes. Spread pie filling in 8-inch square pan. Combine ingredients and mix well. Spread over pie filling. Bake 25 minutes. Serve plain or with vanilla ice cream.
Melt butter; stir in flour, slowly. Add cream and cook, stirring constantly, until thickened. Mix and add salt, pepper and sherry. Remove from heat and add crab meat. Pour into casserole and sprinkle with cheese. Bake at 400° until cheese melts. Serves 4.
Preheat oven to 400°. Place half of sliced onions on bottom of a 9 x 13-inch baking dish that is coated with nonstick cooking spray. Layer crushed crackers, sausage and remaining onions, soup, milk, salt and cheese. Bake 1 hour or until golden brown. Serves 6 to 8.