HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then slice lengthwise into matchsticks. Coat a baking sheet with 3 sprays of spray. Combine the egg whites and Cajun spice in a bowl. Add the potatoes and mix to coat. Pour the coated potatoes onto the pan and spread into a single layer. Place the baking sheet on the bottom shelf of the oven and cook 45 minutes, turning every 8 minutes. Serve immediately. Contains 0.5 grams of fat and 291 calories per serving. Serves 4.
Beat egg whites and salt. Add sugar, gradually beating after each addition. The secret is in beating in the sugar. Grease 9-inch dish. Spread mixture evenly in dish. Have oven heated to 450°. Turn off heat. Put dish in oven overnight. Top with whipped cream, bananas and strawberries. Yum!
In 13 x 9 x 2-inch baking pan, combine corn flake crumbs, butter and sugar. Press down firmly with back of spoon. Sprinkle marshmallows, coconut and cherries in layers evenly over crumbs. Pour milk evenly over top. Sprinkle nuts evenly over all, pressing lightly into mixture. Bake at 350° about 25 minutes or until lightly brown around edges. Refrigerate before cutting into 1 1/2 x 1 1/2-inch squares.
Brown chicken in butter in skillet until light brown, about 5 minutes on each side. Mix wine, lemon juice, salt and dill weed and pour over chicken. Place lemon slices on top and bring to a boil. Reduce heat; cover and simmer until chicken is done. Remove chicken; heat juice until boiling and half remains. Pour over chicken; sprinkle onions over top.
Sift together flour, sugar, baking powder and salt. Combine eggs, milk and salad oil. Add to flour mixture, beating well. Stir in 1 cup candied fruit and 1/2 cup nuts. Turn into greased loaf pan and bake at 350° about 50 minutes or until done. Remove from pan and cool. Wrap and store overnight.
Mix all together and spread in 9 x 13-inch dish. Bake at 350° for 15 minutes or until golden brown. Let cool.
Arrange chicken in a large oblong casserole dish. Pour jar of salsa over chicken. Sprinkle cheese on top of salsa and cover with foil. Bake at 350° for 1 hour.
Heat oil in heavy large skillet over medium-high heat. Add sausage and pepper flakes and cook for 7 minutes, breaking up sausage while doing so. Add onion and garlic and cook 7 more minutes, stirring occasionally. Add tomatoes and cream and simmer over low heat for about 4 minutes.
Combine in saucepan soup and milk. Add onion, mustard and sour cream; stir to combine well. In greased 1 1/2-quart casserole, layer half of cooked noodles, ham slivers and sauce; repeat. Toss bread crumbs with butter. Sprinkle over casserole. Top with Parmesan cheese. Bake, uncovered, at 325° for 25 minutes or until golden brown.
Combine all ingredients in large bowl and mix with electric mixer. Pour into 2 or 3 prepared 9-inch pans. Bake in 350 degree oven for 25 minutes, or until brown. Cool thoroughly.
Drain manicotti and place on foil in single layer to dry. Melt butter; add sauce and garlic powder. Pour some sauce on bottom of baking dish. Mix salt, cottage cheese, bread crumbs, Mozzarella and Parmesan cheese and eggs. Stuff pasta. Place in baking dish on top of sauce. Spoon remaining sauce over top. Sprinkle 1 cup Mozzarella cheese over sauce. Cover. Bake at 350° for 45 minutes. Uncover last 15 minutes.
Mix milk, sugar and egg yolks. Cook over low heat over water, stirring constantly until thickened; cool. Cream together butter, confectioners sugar and cooled chocolate. Blend with first mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Blend well. Sprinkle half of crumbs into an 8 x 8-inch pan. Pour mixture on top of crumbs. Cover with remaining crumbs. Chill overnight. May be served with Cool Whip.
Empty contents of Shake 'N Bake envelope into shaker bag. Add lemon peel. Combine juice and water in small bowl. Moisten chicken with juice mixture. Coat chicken.
Cook chicken. Pull off bone. Mix and heat soup, broth, sour cream and poppy seed. Put chicken in casserole and pour soup mixture over. Put crackers and margarine on top. Cook at 325° until bubbly for 30 minutes.
Put all ingredients, except the pecans, in a 3-quart saucepan and cook for about 20 minutes at medium temperature. After boiling, stir occasionally. Add the pecans and cook the mixture until the liquid forms a soft ball when a little is dropped into cold water. Stir well and then drop by spoonfuls onto waxed paper.
Cream shortening. Add sugar. Mix in eggs and vanilla. Add flour, baking soda, baking powder and salt. Place in refrigerator for 1/2 hour. Roll small balls, dip into sesame seeds and place on cookie sheet. Bake at 375° until light golden brown on bottom of cookie. Yields 5 dozen.
Prepare taco filling with ground beef and taco sauce mix. Melt cheese with Ro-Tel tomatoes. Mix shredded lettuce, tomatoes, meat and 1/4 of the corn chips in a salad bowl. Pour cheese mixture over and top with remaining corn chips. Serve immediately. Serves 4.
Allow hash browns to partially thaw and mix all of the ingredients together in a large bowl. Put in a large casserole dish and top with 2 cups crushed cornflakes mixed with 1/2 cup margarine. Bake at 350° for 40 minutes.
Cream butter, eggs and sugar. Beat well. Mix crushed wafers and 1/2 cup milk. Add coconut and nuts. Line tube pan with 2 layers of wax paper and pour in mixture. Bake at 325° for 1 hour and 40 minutes.
Cook until thick on low heat; add 1/2 cup of canned milk, 2 tablespoons butter and 1 teaspoon vanilla and continue to cook until it thickens. Pour while hot on ice cream.
Bake pie shell at 425° for 5 minutes. Remove from oven; spread cheese in bottom of pie shell. Mix together remaining ingredients and spread over cheese. Bake at 425° for 15 minutes, then lower heat to 350° for 30 minutes or until knife inserted in middle comes out clean. Great for breakfast or dinner.
Combine all ingredients. Let stand 1/2 hour. Stir occasionally. Put into containers and store in freezer. Makes 3 1/2 pints.
Mix sugar a little at a time with Hershey bars and butter. Add eggs, one at a time, beating after each addition. Add vanilla. Sift together flour, baking powder, soda and salt. Add flour mixture alternately with buttermilk. Add nuts. Bake at 300° for 1 hour and 45 minutes.
Beat into eggs the white sugar and brown sugar. Add oil and vanilla. Add flour, cinnamon, baking powder and baking soda. Stir in grated zucchini and nuts. Bake in 2 or 3 small greased loaf pans. Bake at 350° for approximately 50 minutes. Cool 10 minutes in pans.
Cut meat into 1/4 to 1/2-inch strips. Marinate in refrigerator for 24 hours, turning occasionally. Drain strips on paper. Pat excess off. Put oven on lowest heat. Put meat on wire rack; dry for 10 hours.
Place chips in top of double boiler over hot water; stir frequently and melt. Remove from heat; stir in remaining ingredients. Pour into 8 x 8-inch pan lined with waxed paper. Refrigerate until firm. Remove from pan; peel off waxed paper and cut as desired. Yield: Approximately 2 pounds.
Cook grits in 4 cups water. Add margarine, cheese, salt and eggs. Pour into ungreased dish. Bake for 1 hour at 350°.
Mix sugar and butter. Add eggs and mix well. Stir in pineapple with juice; add vanilla and milk. Fold in bread cubes. Put into buttered 9 x 12-inch pan. Sprinkle top with mixture of brown sugar and pecans. Bake at 350° for 40 to 50 minutes.
Mix first 3 ingredients well. Roll in one inch diameter logs. Wrap in plastic wrap. Chill well. Beat egg, salt, sugar and butter until smooth. Add vanilla. Use miniature nonstick muffin pans (makes 24). Slice chilled dough stick into 1/4 inch slices. Press into muffin cups. Add filling by teaspoon. Sprinkle in the nuts. Bake at 325° about 25 minutes.
Heat oven to 475°. Cut shortening until particles are like coarse cornbread. Add soda to buttermilk and stir into flour mixture. Turn dough out on lightly floured board. Roll out and cut with floured cutter. Place on baking sheet. Bake 10 to 12 minutes. Makes 12 biscuits.
Mix Dream Whip and pudding (after preparing) together in a large bowl. Stir until it becomes thick. Drain all fruit, then pour in with Dream Whip and pudding. Add marshmallows and nuts. Stir until mixed well. Refrigerate.
Mix sugar and flavor together. Cut grapes in half; take seeds out. Put a little flour mixture in bottom of raw crust. Mix the rest of mixture in with grapes. Put in raw pie shell. Put top crust on. Slit top crust. Bake in moderate oven for 35 to 40 minutes.
Cook and stir ground beef, onion and green pepper in large skillet until meat is brown and onion is tender; drain off fat. Stir in remaining ingredients, except beans. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally or cook uncovered 45 minutes. Stir in beans last.
Cook rice according to package directions. Mix cooked rice, sour cream, green chilies and seasonings. Place half the mixture in a greased baking dish. Top with a layer of shredded cheese. Repeat layers; top with dots of butter. Bake for 30 minutes or until heated throughout. Yield: 4 to 6 servings.
Heat sugar, vinegar and oil. Mix all together and let stand overnight (the longer it stands the better it is).
Mix pudding and undrained pineapple together. Mix marshmallows and Cool Whip together. Put in icebox for 1 hour. Serve.
Preheat oven to 375°. Combine all ingredients except candy in large mixer bowl. Mix on low speed until dough forms. Shape dough into balls, using a rounded teaspoonful for each. Roll balls in sugar; place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy Kiss. Press down firmly so cookies crack around edge. Makes about 48 cookies.
Cream butter and sugar; add eggs, one at a time. Add peanut butter; beat until fluffy. Add ice cream. Pour into prepared crusts. Marble fudge topping into pie and then decorate top with remaining chocolate. Freeze.
Cook onion in butter until tender. Add chilies, soup and milk; mix well. Dip one tortilla into hot cooking oil, just long enough to make limp and place into 9 x 13-inch Pyrex dish. Add 2 generous tablespoons of chicken soup mixture and a small amount of cheese. Roll enchilada style. Repeat process until all tortillas are used, then pour remaining soup mixture over top and sprinkle with cheese. Bake at 350° for 25 to 30 minutes. Yields 12 servings.
Cream the butter with sifted brown sugar. Add the eggs and molasses. Sift together the dry ingredients and add to the mixture. Add boiling water last. Pour into greased pan. Bake at 350° for 30 to 35 minutes or until done.
Gradually stir milk and eggs into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Pour into serving bowl and chill about 1 hour.
Cream together butter, sugar and honey. Beat eggs until frothy. Add milk to eggs and to creamed mixture; beat thoroughly. Sift together flour and baking powder and add to creamed mixture. Chop raisins and figs and add, then add spices as desired. Bake at 375° in tube pan for about 30 minutes.
Combine juice, vinegar, soy sauce, ginger and garlic in a saucepan. Bring to a boil and boil over low heat for 30 minutes. While sauce is cooking, place ribs in a large saucepan with diced onion and cover with water, boil over low heat for 15 minutes. Remove from saucepan and place in baking dish. When sauce is done, pour over ribs. Marinate for 8-12 hours in refrigerator, then drain off sauce. Bake ribs in covered dish on top oven rack at 400 for 1 1/2 hours. Remove lid and bake an additional 10 minutes. Serve.
Cut meat into 1-inch cubes, then roll in flour. Brown on low temperature in fat. Chop onion fine. Chop garlic. Cut carrots into 2-inch lengths. Add all other ingredients together and pour over the browned beef. Cover and cook at very low heat for 1 1/4 hours. Add carrots the last 30 minutes of cooking.
Mix cornbread, as directed, in large casserole dish. Brown and drain ground beef. Stir in taco seasoning. Add to casserole dish. Add beans (undrained) and creamed corn. Top with cheese. Bake, covered, or, uncovered, for 45 minutes. (Also good with green peppers and chopped stewed tomatoes.)
Melt butter in 9-inch square pan. Drain fruit and pour liquid in pan and mix with butter. Spread fruit over bottom of pan. Mix sugar and flour. Add egg and mix well. Bake until brown at 350°.
Add water and sugar to chopped cranberries and boil 5 minutes. Pour this over Jell-O and marshmallows until dissolved. Cool and add nuts, celery and apples. Place in refrigerator. Keeps for days. Keep a couple of days before serving.
Cream shortening, brown sugar, molasses and egg until fluffy. Sift together flour, soda, salt, ginger, cinnamon and cloves; stir into molasses mixture. Form into small balls and roll in sugar. Place 2-inches apart on greased cookie sheet. Bake at 375° for about 12 minutes. Makes 5 dozen.
Combine flour, margarine and nuts until crumbly. Pat mixture into bottom of an 8 x 12-inch pan. Bake at 350° for 15 minutes. Let cool.
Mix first four ingredients together in saucepan and cook on high to a rolling boil that cannot be stirred down. Cook 90 seconds longer, unstirred. Remove from heat and add vanilla. Cool slightly in a sink of cold water. Stir in 1 cup of chopped pecans. Pour into greased 9 x 13-inch dish and let cool.
Grease a 9-inch square pan. Put butter, honey, brown sugar and cinnamon into a 3-quart saucepan. Stirring constantly, bring to a boil over medium heat, then boil one minute. Remove from heat. Stir in vanilla. Add noodles and gently stir (fold) until coated. Stir in nuts. Scrape mixture into prepared pan. Cover with waxed paper and press into an even layer. Remove paper; let stand at least 1 hour before cutting bars with a large heavy knife.
Mix ingredients with small amount of soup. Put rest of soup in pot with enough water to cover meat balls and cook until done.
Grind together the tomatoes, green and red peppers, onions and celery. Add 1/2 c. salt. Pour into a bag and drain until no liquid comes out. Add vinegar and sugar. Warm together until sugar dissolves. Add celery seed and mustard seed. Can. No cooking and no need to process. Will keep on shelf.
Spread rice in buttered, shallow 2-quart baking dish. Arrange broccoli over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and half of cheese. Add salt and pepper. Spread over chicken. Bake at 350° for 25 to 30 minutes. Remove from oven. Sprinkle with remaining cheese and bake an additional 5 minutes.
Mix together flour, sugar and coconut. Add margarine and eggs. Mix well. Add cream of tartar and raisins. Mix well. Form into balls and roll in coconut. Bake at 350° for 12 to 14 minutes. Makes 5 1/2 dozen.
Heat butter. When foam subsides, add onion and stir well. Add mushrooms and sprinkle with salt and pepper. Cook until mushrooms are lightly browned on all sides. Remove and spoon into the center of the spinach ring. Sprinkle mushrooms with lemon juice and parsley. Pour butter in which mushrooms were cooked over the top.
Fold in pistachio pudding mix with thawed Cool Whip. Add pineapple, including juice. Add 1/2 of marshmallows and mix well. Spread remaining marshmallows on top. Let set in fridge for at least 1/2 hour before serving.
Combine carrots and remaining ingredients; stir well. Cover and chill 2 to 3 hours. Serves 2.
In saucepan melt butter. Blend in flour and cheese. Add milk slowly. Cook and stir until mixture thickens. Place broccoli in 1 qt. dish. Pour sauce over top with crackers. Bake uncovered at 350 for 30 minutes.
In a large skillet, melt butter. Add beef and onions. Cook until beef is lightly browned. Stir in flour; add tomato paste, salt, chili powder and pepper. Remove from heat. Add cheese and olives. Spread evenly over the bottom of a 9 x 9 x 2-inch pan.
Prepare cake mix as directed on box. Bake in a 13 x 9-inch pan. Cool for 15 minutes, then poke holes down through cake with fork.
Beat all ingredients with hand beater until smooth. For each pancake pour scant 1/4 cup batter onto hot griddle. (Grease griddle if necessary.) Cook until pancakes are dry around edges. Turn. Cook other side until golden brown. Makes about 13 pancakes.
Combine salt with flour, pound seasoned flour into steak with a meat mallet. Place fat in skillet on medium heat. Brown well on both sides. After browning, remove from skillet. Saute onion and peppers in remaining fat. Add water and tomato juice, thicken slightly with flour and water paste. Return steak to gravy, cover skillet and bake in oven on low heat until tender, about 1 1/2 hours. Serves 6.
Beat together oil, eggs, sugar and vanilla. Add zucchini and dry ingredients. Stir in pineapple, raisins and nut. Pour into two greased and floured loaf pans. Bake in oven for 1 hour at 350°.
Combine water, bouillon granules, tomatoes, onion, basil, paprika, garlic and salt in a Dutch oven. Bring to a boil; cover. Reduce heat and simmer 10 minutes. Add carrots; cover and simmer 10 minutes. Add mushrooms, zucchini, chicken and wine; simmer, uncovered, 8 minutes. Serve warm. Yield: 7 cups (about 90 calories per 1 cup serving).
Combine the ingredients; mix well. Chill the dough 1 hour. Take 1 teaspoon of dough and wrap around a candied cherry. Roll in graham cracker crumbs. Keep cool.
Blend shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients. Add to egg and sugar mixture. Stir in M&M's. Drop by teaspoon on ungreased pan. Bake at 375° for 10 to 12 minutes.
Combine meat, mayonnaise, mustard, onion juice and pickle; mix well. Sift flour with baking powder and salt. Cut in shortening until consistency of meal. Add milk until a soft dough is formed. Roll lightly on floured board to 1/4-inch thickness. Cut into 4-inch squares. Brush squares with melted butter. Place triangle of cheese on half of square. Put 1 tablespoon meat mixture on cheese and fold over other half of dough to form triangle. Press edges together. Bake in hot oven (425°) for 20 to 25 minutes. Makes 10.
Mix until smooth. Pour over mixture in baking dish. Bake at 350° for 35 minutes.
Add salt to cabbage. Let set 14 days in crock covered with a plate. After fermented, pack in jars. Bring water to boil in water bath canner to seal.
Mix in order. Bake at 325° for 1 hour. Makes 2 loaves.
Mix above ingredients, except chicken, chicken broth and soup. Add enough chicken broth to moisten. Add undiluted soup.
Cream together oleo and sugar. Add remaining ingredients. Mix and drop by teaspoon onto a greased cookie sheet. Bake at 375° approximately 8 minutes. Cool and store in tightly covered container.
Beat eggs and milk together. Layer in casserole bread, ham and cheese. Sprinkle flour, mustard and butter. Pour over milk and eggs. Chill about 4 hours or overnight. May be frozen.!
Mix strawberries and rhubarb with 1 1/2 cups sugar and the tapioca; let stand while making pastry. Divide pastry in half. On lightly floured surface roll out one portion 1 1/2 inches larger than inverted 9-inch pie plate. Fit into pie pan and trim crust even with edge. Fill with fruit mixture. Roll out remaining pastry; lift onto pie. Trim crust 1/2 inch beyond edge of pie pan. Fold top crust under bottom crust; seal together to make a standing rim and flute edge. Cut vents in top crust. Brush with milk and sprinkle with sugar. Bake in 400° oven 60 to 70 minutes or until filling bubbles in the center. After 30 minutes of baking, check pie occasionally and cover edges with foil, if necessary, to prevent browning. If pie begins to bubble over, place foil beneath pie plate. Cool thoroughly before cutting. Makes 1 (9-inch) pie.
Peel, boil and mash sweet potatoes. Add softened butter, eggs and sherry. Whip mixture until fluffy. Add seasonings and fold in 1/2 cup chopped pecans. Place in rectangular casserole dish. Pour melted butter over top and sprinkle with remaining pecans. Bake in 350° oven for 15 minutes. Top generously with marshmallows and broil until top is brown.
Cream butter; gradually add sugar, beating well. Add eggs and peanut butter and beat well. Combine oats, flour, soda, salt and cinnamon; add to creamed mixture, beating well. Stir in raisins and pecans. Drop dough by teaspoonfuls onto lightly greased cookie sheets. Bake at 350° for 10 to 11 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: 9 dozen.
Put on large pan of water. Add 1 teaspoon vegetable oil. When it starts to boil, add 1 package curley macaroni, stirring occasionally. When done, drain well. Brown hamburger meat, 1 medium bell pepper and 1 medium onion (chopped). Let simmer until done in covered pan. When done, add garlic salt and black pepper to suit taste. Now add 2 small cans tomato paste and 1 can small tomatoes (No. 2 can). Let simmer until it is done, then pour over macaroni and mix well. Makes servings for 4.
Place graham crackers on an oven-proof plate. Top with milk chocolate bar and heat briefly under broiler or in a hot oven. Cut marshmallows in half and place over melted chocolate bar. Broil marshmallows until golden brown. Drizzle chocolate syrup randomly over marshmallow and serve immediately.
Put 2 tablespoons of oil in a hot skillet. Combine pork, celery, garlic and seasonings; cook about 5 minutes. Add shrimp and saute until pink (5 to 8 minutes). Add chicken stock and cook 10 minutes. Thicken with blended cornstarch, water and soy sauce, stirring. Add beaten egg to bubbling mixture in slow steady stream. Top with sliced scallions. Serve over rice.
Dissolve gelatin in 1/4 cup cold water. Heat undiluted soup to boiling. Add gelatine and let cool. Add cream cheese and beat with mixer until smooth. Add remaining ingredients and mix well. Pour into two small or one large mold (greased). Refrigerate overnight. Serve with crackers.
Mix ingredients until dough forms. Turn onto surface well dusted with baking mix. Gently roll to coat; shape into ball. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch cutter dipped in baking mix. Bake on greased cookie sheet until golden, 10 to 12 minutes. Makes 1 dozen biscuits.
Let bread raise; place dough on greased cookie sheet. Pat it out long and thin. Arrange ham on top and center, then pepperoni on top. Sprinkle half of spices. Next, Provolone, then Mozzarella. Sprinkle rest of spices. Moisten edges of dough with water. Bring edges up over meat and cheese to form loaf. Pinch closed. Turn over and cover with butter. Sprinkle with cornmeal. Bake in 375° oven 20 to 22 minutes. Heat jar spaghetti sauce while cooking. Cut servings and pour sauce on each serving.
Mix the first 5 ingredients and add the flour. Mix well. Cover and refrigerate overnight. Flour kneading board lightly and roll out to about 1/2-inch thickness. Cut with biscuit cutter. Place in baking dish and allow to rise for 2 hours. Before baking, brush tops with melted butter. Bake at 450° for approximately 13 to 14 minutes. Can be baked immediately, but better if you let them rise. Very easy and very good.
Mix thoroughly all ingredients. Drop on greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Marinate pork tenderloin in all ingredients except bacon. Place bacon slices on top of pork. Bake, uncovered, at 300° for 2 hours.
Combine softened cream cheese, sweetened condensed milk and lemon juice. Blend until smooth. Fold in marshmallow cream. Chill before serving. Serve with strawberries, pineapple chunks, kiwi, grapes, etc.
Sift dry ingredients together. Add Crisco, buttermilk and bananas; beat 2 minutes. Add eggs and beat for 2 minutes. Bake at 350° in greased and floured pan. Bake 2 (9-inch) layer pans for 35 minutes, a 13 x 9-inch oblong pan for 45 to 50 minutes and a Bundt pan for 45 to 50 minutes.
Prepare pudding as directed on package. Refrigerate for 5 minutes. Combine whipped topping and condensed milk; stir into chilled pudding. Line bottom of 13 x 9-inch pan with cookies, banana slices and filling. Repeat, ending with crushed cookies. Makes 16 servings.
About 1 1/2 hours before serving, preheat oven to 375°. In a 10-inch skillet saute beef and onion until onion is tender, about 10 minutes.