HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg white and water until frothy. Roll nuts in this mixture until coated. Put sugar, cinnamon and salt in a bowl and mix well. Take the nuts from the egg mixture and roll in sugar mixture. Place on a buttered pan and bake at 225 degrees for 1 hour, stirring often.
Mix together the powdered sugar, cocoa, butter and milk. Microwave on High for 2 minutes. Stir, then add vanilla and nuts. Stir again. Pour into a 10 x 8-inch dish that has been well-greased. Refrigerate for 2 hours before cutting.
Boil and cut chicken into bite size pieces. Mix sour cream, soup and poppy seed. Pour over chicken. May salt if needed. Top with crushed crackers. Pour on melted butter and bake at 350° for 30 minutes.
Brown sausage, drain. Add onions, cook until tender. Stir in water and oregano; bring to full boil. Stir in rice and parsley. Cover, remove from heat. Let stand 5 minutes; fluff with fork. Stir in process cheese food until melted.
In large pot, combine potatoes, corn, picante sauce and water. Bring to a boil. Reduce heat; cover and simmer 25 minutes, until potatoes are tender. Add dry cheese, olives and taco cheese. Cook heated through, stirring occasionally. Serve with chips. Makes 8 cups.
Mix well and pack into a loaf pan. Spread catsup over top. Scrub potatoes and rub them with shortening. Bake loaf and potatoes in a hot 400° oven for one hour.
Heat oven to 350°. Cook meat until brown; drain off fat. Cook macaroni as directed on the package and drain. In ungreased 2-quart casserole dish, mix all ingredients. Cover and bake for 45 minutes.
In a bowl, combine flour, sugar and baking powder. Add milk, margarine and vanilla. Beat with a mixer for 2 minutes. Add eggs; beat for 2 more minutes. Pour into 2 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 375° oven for 25 to 30 minutes, or until done. Cool 10 minutes. Makes 12 servings.
Place broccoli in bottom of casserole dish. Combine soup, mayonnaise, margarine, onion and eggs. Pour over broccoli. Top with cheese and crackers. Bake at 350° for 30 minutes. Let stand 20 minutes and serve.
Roast peppers on a skillet until well toasted. Let them cool. Peel the crust off peppers; cut a slice off top of each pepper and scoop out insides. Fill with slices of cheese, tomatoes and onions. Whip up egg whites well, then add egg yolks and whip until foams up. Dip stuffed chile peppers in the eggs and fry in a large frying pan in heated oil until slightly brown.
Cut celery into short pieces. Spread peanut butter on the celery. Place raisins across the top.
If possible, skin chicken wings. Combine all ingredients and add wings. Marinate for 30 minutes. Wings can be cooked in a 350° oven until done or on stove top with scallions.
Beat eggs. Add sugar and beat again, then add remaining ingredients. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes. Pie is done when inserted knife blade comes out clean.
Beat eggs until fluffy. Add condensed milk and mix well. Add flour to sugar and add to mixture. Add milk and flavoring.
In large saucepan, bring dressing and mushrooms to a boil. Cook uncovered for 2 to 3 minutes, stirring constantly. Add lemon peel, juice, pimento and parsley. Cover and chill for at least four hours.
Cut round steak in serving pieces. Pound flour, salt and pepper into meat and brown in frying pan. Chill and refrigerate until morning. Place in casserole and place sliced onion and celery over top. Add a small can of steak sauce mixed with same amount of water. Bake 2 1/2 to 3 hours at 325°.
Chop (not grind) peppers and onions. Cover with boiling water and let stand for 5 minutes; drain. Add sugar, vinegar and salt and bring to a boil. Cook 5 minutes. Pour into sterilized jars and seal. Yields 7 pints.
Mix with mixer. First mix pudding, milk and vanilla flavoring until thick. Fold in Cool Whip. Then, in a sheet pan, spread the bottom of pan with a layer of graham crackers. Then add 1/2 of pudding mixture, layer of graham crackers, then another layer of pudding and another layer of graham crackers.
Stir together cornmeal, flour, sugar, baking powder and salt. Mix milk and eggs together. Add to dry ingredients. Melt butter. Pour into cornmeal mixture. Pour into greased 8 or 9-inch square pan. Bake for 20 to 25 minutes or until toothpick comes out clean. Bake at 400°.
Cook cranberries, 2 cups water and sugar together until cranberries are soft. Measure and add enough water to make 4 cups. Add cherry jello and stir until dissolved. When thick, add apples and celery. Pour into mold. When chilled, put Golden Dressing on top.
In a bowl, mix all ingredients and place in a baking dish so dough is about 1/2-inch thick. (There is enough dough for two; or second half can be used as a cover and cherry glaze is baked inside similar to a pie.)
Preheat oven to 350°. Saute squash with onion in 2 tablespoons of margarine. Combine squash, onion, sour cream, 1 cup of cheese, salt and pepper. Spoon into greased casserole dish. Top with remaining cheese and cracker crumbs; pour remaining 2 tablespoons margarine over top. Bake for 30 minutes.
Combine all. Brush on meat, fish or poultry, approximately 1/2 hour before done.
Brown hamburger with onions and pepper. Pour off any excess juice. Add celery, tomatoes and kidney beans. Cook slowly for 30 minutes or more. Simmer on low for 30 minutes longer. Then add chili powder.
Boil first three ingredients for three minutes after it comes to a rolling boil. Add next three ingredients. Pour into a 9 x 13 buttered pan. Cool, cut.
Mix ingredients and pour in 9 x 13-inch glass dish. Bake at 425° for 15 to 20 minutes.
Cook, rinse and cool macaroni. Chop onion, celery, peppers and shave carrots with vegetable peeler. Drain olives. Cut up hard-boiled eggs. Mix all ingredients together. Add mayonnaise to moisten. Salt and pepper to taste.
In 12-inch skillet, brown ground beef; drain off excess fat. Stir in chili powder, oregano, sugar, salt and garlic salt. Blend in tomato paste. Stir in tomato juice, onion and 3 1/2 cups water. Bring to a boil. Carefully add spaghetti; stir to separate strands. Cover and simmer, stirring frequently, for 30 minutes. Serve with grated Parmesan cheese. Makes 4 to 6 servings.
Place eggs in water. Boil to hard-cooked. Peel shell. Pack in hot sterilized jars. In saucepan, bring to boil vinegar, sugar, salt, spice and onion. Simmer for 10 minutes. Strain and pour over eggs. Cover and let stand 1 to 2 days to marinate.
Boil the raisins in 1 1/2 cups water for 20 minutes. Should be 3/4 cup liquid when done. Separate juice from raisins and cool. Cream the sugar and butter. Add egg and keep on beating. Alternately add flour, spices and liquid until well mixed. Fold in nuts and raisins. Bake in a 9-inch square greased pan or 7 x 11-inch pan at 350° until done. Frost with plain butter frosting.
Boil potatoes, onion, salt, pepper and celery seed. Boil until it's mushy. Keep adding water and stirring. Drain and add butter. Use potato masher and start adding milk. Mash until there are small chunks left. Finish adding milk and reheat.
Cook first 4 ingredients to a firm ball, slightly above 240°. Add 1 tablespoon butter and 1 teaspoon vanilla. Cool, beat and add nuts or chopped maraschino cherries. This gets white.
Combine first seven ingredients. Set aside. Combine chopped ingredients. Add dressing and stir well. Garnish with paprika, if desired.
Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350°F for 40-60 minutes.
Cook ground beef until brown. Drain. Spread in baking dish. Top with pizza sauce and cheese. Combine Bisquick mix, milk and eggs. Beat until smooth. Pour over casserole. Cover entirely. Bake at 400° for 30 to 35 minutes.
Boil the potatoes in water to cover until tender. Drain and cool slightly. Peel and cut in quarters. Place in long, shallow baking dish. Sprinkle with nutmeg and cinnamon. Cut butter in thin slivers and distribute over surface. Pour in water, then sprinkle sugar and salt over all. Bake in a preheated 375° oven for 30 to 40 minutes.
Mix and pour over ingredients in a Pyrex dish or mix with the pineapple mixture. Bake 35 minutes at 400°.
Precook bacon; remove. Use grease to cook cabbage and onions. Add salt, pepper and soy sauce. Toss with precooked noodles.
Chop fruit and nuts. Dredge in 1 cup flour. Cream butter and sugar; add egg yolks. Mix well. Add 2 cups flour, spices and buttermilk. Then add fruit and nuts with the flour it was dredged in. Fold in stiffly beaten egg whites and drop by rounded teaspoonful on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes.
Take new red potatoes (small) and cut into 4 or 6 pieces or wedges. Wash potatoes first and do not peel. Roll potato pieces in equal amounts of seasoned salt and seasoned pepper. Take a slice of bacon and cut in half, then cut each half again lengthwise (4 pieces). Wrap bacon around potato and place on baking sheet. You do not need to use a toothpick to hold bacon on the potato. Bake in 375° oven for about 25 to 30 minutes. Check time for doneness.
Mix together flour, soda, salt, cinnamon, baking powder, nuts and raisins and set aside. Mix oil, eggs, sugar and apples together until well blended. Gradually add dry ingredients until blended. Pour into greased and floured cake pan (I use Bundt pan). Bake at 350° for 1 hour.
Boil eggs in cold water. Add 1 tablespoon salt for easy peeling. Bring to rolling boil for 3 minutes. Cut off heat. Let set. Drain off hot water, then peel in cold water. Split peeled eggs in half. Remove yolks from whites. Press yolks with potato masher.
Combine all ingredients and beat well until smooth. Add small amount of yellow food coloring. Pour mixture into cooled pie shell.
Mix cake according to directions on package. Using a 9 x 13-inch pan, put half of batter into pan and bake 10 minutes at 350°. While this is baking, in a saucepan over low heat, combine caramel candy, margarine and milk, stirring until melted. Remove cake from oven and pour mixture over cake; sprinkle chocolate morsels and nuts over caramel mixture. Then add remainder of batter. Return to oven and bake at 350° for 30 minutes or until done.
Dissolve jello in boiling water. Drain blueberries and pineapple. Measure liquid. Add enough water to make 1 cup. Add to jello. Stir in blueberries and pineapple. Pour into 2-quart flat pan and refrigerate until set. Combine sugar, sour cream, cream cheese and vanilla. Spread over jello layer. Sprinkle pecans on top. May be used as salad or dessert.
Dissolve gelatin in boiling water. Add cold water and chill until slightly thickened. Sprinkle sugar over sliced strawberries. Blend whipped topping into thickened gelatin, then fold in cake cubes and strawberries. Spoon into a 10-inch tube pan and chill until firm, at least 3 hours. Unmold onto serving plate. Garnish with additional whipped topping and fresh strawberries.
In a large bowl, add and mix first 7 ingredients. Add remaining ingredients. Bake at 350° for one hour in two greased loaf pans (knife in center should be dry).
Kindle a good hardwood fire in a shallow pit in an open space, free from overhanging trees. Combine water and seasonings in a large cast-iron pot; bring to a full boil. Add pork, beef, venison, possum, ground hog, raccoons and onions. Cook at a low boil for 2 to 3 hours. Add chicken, rabbits, game birds (whatever amount available) and corn. Allow fire to burn low enough to maintain a good simmer for 8 to 10 hours, stirring occasionally with a wooden ladle (a boat paddle works well). Avoid sticking; if ladle will stand upright in mixture, add water. Stir in liquor for flavor. The ingredients should cook to pieces with bones settling to the bottom during the last 6 hours of cooking time. Clear pot of bones and gristle. When 4 hours remain, add tomatoes, potatoes, beans and celery. Continue vigorous simmer, stirring until vegetables are thoroughly mixed. Check for consistency, adding water to thin or cooking down for thicker stew. Use cornmeal to prepare scalded cornbread. Makes 50 servings.
Soak beans overnight in cold water. Simmer in same water until tender, 1 to 2 hrs. Drain, save bean stock. Heat oven to 300°. Place beans, pork, and onion in 2 qt. casserole in layers. Combine molasses and seasonings; pour over beans. Add enough bean stock to cover. Cover. Bake 8 hrs. Remove cover last half of baking, add a little boiling water if beans seem dry. Yields 6 servings.
Mix ground beef, eggs, salt, pepper and onion. Shape into small balls. Heat chili sauce, water and jelly in covered pan. Drop meatballs in sauce after balls have been cooked and drained. Simmer in sauce about 30 minutes or more.
Cook linguine al dente. Rinse in cold water. Combine remaining ingredients with linguine. Chill and enjoy! Great with barbecued chicken.
Put cream cheese, olives, mayonnaise and mustard in blender and run on puree until smooth. Spread mixture thinly on ham slices; roll each slice as for jelly roll. Wrap in aluminum foil and chill for several hours. Slice in 1/4-inch slices and serve on Ritz crackers. Makes 25 to 30 appetizers.
Combine margarine and sugar until creamy. Add egg; set aside. Mix together flour, baking soda, baking powder and cinnamon. Stir in apple. Add to first mixture alternately with milk. Transfer to oiled 5 x 9-inch loaf pan. Bake 45 to 50 minutes at 350°. Cool completely before eating.
Combine sweetened condensed milk, ReaLemon and rind; set aside. In large bowl, beat butter and brown sugar until fluffy. Add flour, oats, baking powder and salt; mix until crumbly. Press half the oat mixture on bottom of lightly greased 13 x 9-inch pan. Top with lemon mixture. Stir spices into remaining crumb mixture; sprinkle evenly over lemon layer. Bake for 20 to 25 minutes. Cool; chill. Store, covered, in refrigerator.
Blend softened cream cheese with all ingredients. Smooth oil or salad dressing on sides of a 2-cup mold. Press ingredients into mold. Chill 3 hours. Best if chilled overnight. Serve with crackers or chips.
Brown meat in about 2 tablespoons of oil; drain. Mix with other ingredients and put in 3-quart casserole. Bake at 350° for 1 hour. Serve over egg noodles.
Press miniature chocolate chips on crust. Beat cream cheese until fluffy; add sugar. Beat well. Add peanut butter. Stir in milk. Add vanilla. Fold in whipped topping. Pour into prepared crust. Top with chopped peanuts. Freeze 4 hours. Let thaw a few minutes before serving. Very rich, but oh so good!
Cook the cut up carrots in water until tender. When done, let them cool, then add sour cream, mayonnaise and horseradish. Sprinkle the bread crumbs mixed with oleo over the top of casserole. Bake at 350° for 45 minutes in a 2-quart casserole dish.
Preheat the oven to 350°. Lightly grease a 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan with 1 teaspoon of the butter. Line the bottom of the pan with parchment paper. Puree the bananas, sour cream, eggs and vanilla in a food processor. If a food processor is not available, mash with a potato masher. Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts. Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour and 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
Cut potatoes and onion in bite size pieces. Cover with water; boil until tender. Add oleo and Season-All. Put in blender and puree until soup is smooth.
Mix peaches, 2/3 cup sugar and flour in casserole dish. Lay slices of trimmed white loaf bread on top of peaches. Next mix eggs, 1 cup sugar and margarine and pour over bread and peach mixture. Bake at 350° for 30 minutes.
Place ingredients into crock-pot. Cook on low for 8 hours. Serve over mashed potatoes.
In small bowl combine cheeses and margarine until well blended. Spread 1/4 of mixture on each ham slice. Roll up from short side; chill several hours.
Preheat oven to 350° and grease and flour pan. Combine all ingredients and mix by hand. Stir until well mixed. Pour into pan and bake 20 to 30 minutes.
Brown all together the ground chuck, green pepper, onion and chili powder; drain off fat. Add rice, tomatoes, celery and sugar. Combine together and place in casserole. Bake at 350° until tender.
Empty Cool Whip into a large bowl. Stir in cottage cheese. Drain juice out of pineapple. Add pineapple to mixture, along with the box of strawberry Jell-O. Mix well. Cover and chill.
Cream sugar and oleo together. Stir in beaten eggs, milk, fruit and lemon juice. Add dry ingredients, then nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 40 to 50 minutes.
Mix sugar, milk, margarine and cocoa in a saucepan. Bring to a rolling boil and continue to cook for 5 minutes, while being stirred by the child of your choice. Remove from heat. While the parent stirs, the child adds the vanilla, oats and peanut butter. Mix well. All "cooks" use a teaspoon to drop hot mixture onto wax paper. Cool. "Cooks" get to test cookies first!
Preheat oven to 375°. Grease bottom and sides of 12-cup Bundt cake pan. Arrange 8 rolls, cut side down, in bottom of pan. Combine sugar, 1/3 cup honey, nuts, butter, cinnamon and the icing from one can of rolls. Spread mixture over rolls. Stagger remaining 8 rolls over the sugar-honey mixture. Bake for 30 to 35 minutes until golden brown. Immediately loosen edges and invert pan to remove coffee cake. Cool 5 minutes, then combine 2 tablespoons honey and remaining container of icing. Drizzle over cake.
Preheat oven to 375°. In a 13 x 9-inch pan, arrange chicken. In a small bowl, combine remaining ingredients and brush on chicken. Bake 45 minutes.
Mix sugar, vinegar, salt, celery seed, mustard seed and pepper sauce. Put in a medium saucepot. Heat over medium heat until boiling; stir. Stir in remaining ingredients. Cover and refrigerate at least 2 days to blend flavors.
Mix vanilla pudding with milk. Add sour cream and condensed milk. Fold in whipped topping. In large bowl or 9 x 13 x 2-inch dish, layer wafers and bananas. Add pudding. Repeat layers. Cover and refrigerate overnight. Makes 12 to 15 servings.
Melt butter and mix well with stuffing mix. Put 1/2 of this mixture in the bottom of a 1 1/2-quart casserole. Reserve the rest for topping.
Melt butter and saute onions for 5 minutes. Add celery, salt, pepper and chicken broth. Cover and cook for 5 minutes. Add Chinese vegetables. Mix. Heat to boiling point. Add mushrooms and water chestnuts, if desired. Add thickening made of water, cornstarch, soy sauce, sugar and gravy sauce and cook 1 minute. Add chicken and remove from heat. Serve over rice with chow mein noodles.
Grease muffin tins and warm slightly in 400° oven. Mix all ingredients and fill muffin tins 2/3 full. Bake 20 to 25 minutes or until brown. Makes about 2 dozen.
Preheat oven to 350°. Spray an 8-inch square pan with cooking nonstick spray.
Combine eggs with oil. Stir in corn and then sour cream until blended. Stir in meal, blending well. Fold in onions. Turn mixture into a greased 8-inch square baking pan. Bake at 350° for 30 to 45 minutes or until done.
Heat tomato soup with 1 can water in small skillet; turn heat down to simmer. Put tortillas individually into soup to warm and soften, then remove and place on plate. Put tablespoonful of onion and cheese mixture on tortilla and roll up. Place in deep oven pan and repeat until all tortillas are used. Save back some of onion and cheese mixture to sprinkle on top. Have chili heating on stove and when all tortillas are filled, rolled and placed in pan, pour chili over all and sprinkle onion and cheese mixture on top. Warm in oven until cheese is melted. Serve with refried beans and Spanish rice.
Cook ground beef and drain off fat. Add chopped onion and chili powder. Add chili mix. Cook for 1 hour. The longer it is cooked the better the taste.
Mix dry ingredients. Add eggs, milk and shortening. Beat until smooth. Do not overbeat. Pour into greased 8-inch round or square pan or cornbread skillet. Bake at 425° for 35 to 40 minutes. Yields 4 to 6 servings.
Heat oven to 425°. Grease shallow 2-quart casserole dish. In skillet, heat oil and onion until tender. Add garlic and zucchini; heat on medium-high until zucchini releases juices. Sprinkle with flour and stir one minute, until absorbed. Stir in half and half, rice, 3/4 cup cheese, salt and pepper. Pour into dish. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 35 minutes, until golden and bubbly. Let stand 10 to 20 minutes to set.
Mix cream cheese, Miracle Whip and picante sauce. Heat; beat lightly. Add green onion and olives. Spread over tortilla shells and roll into a log. Chill. Slice into 1-inch pieces before serving.
In large pot, add oil, garlic, onions, bay leaves, thyme, allspice and stock; bring to a boil. Reduce heat and simmer until garlic is tender, about 10 minutes. Discard bay leaf. Remove onion and garlic to blender with a small amount of stock; blend until smooth. Then add garlic and onion mixture to the stock in the pot; heat over low heat while adding milk. Stir until hot. Add spinach; stir briefly, then serve. (The hot soup will blanch the spinach.) Yield: 4 servings.
Cut 4 squares of the chocolate into 1/2-inch chunks; set aside. Beat margarine, sugars, egg and vanilla until light and fluffy. Mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate at least 30 minutes.
Melt butter in 10-inch ovenproof skillet. Saute onion with herbs, about 1 minute. Drain tuna and add to skillet, stirring to break-up big pieces. Beat eggs well with garlic and pepper. Pour into pan. Do not stir. Cook in oven on medium heat until bottom half of eggs are cooked. Place under broiler, about 4 inches from heat until eggs are set. Serve hot. Cut into wedges.
Fold yogurt and Cool Whip together. Put in cooled crust and chill. Cut and serve.
Cream well the first 3 ingredients. Add egg and vanilla and beat well. Fold in dry sifted ingredients and mix well. Work well with hands and form into loaf. Wrap in waxed paper and store in refrigerator overnight or longer; no longer than 1 week. Bake on slightly greased sheet at 375° for 10 to 12 minutes.
Mix beef, corn flakes, applesauce, salt and pepper. Make fist size balls. Mix catsup and water.
Melt oleo in pan. Mix all other ingredients. Pour over oleo. Bake at 350° for 45 minutes or until done.
Cream yolks and butter; beat in Cool Whip and powdered sugar. Crush candy bars and add to Cool Whip mixture (save enough crushed candy to sprinkle on top of dessert). Put layer of cake in pan; next, put a layer of Cool Whip mixture. Continue to layer, ending up with Cool Whip mixture. Sprinkle remaining crushed candy on top.
Combine cucumber, onion slices, olives and cheese in a bowl. Toss gently to mix. Stir oil, vinegar, pepper and salt to taste in a cup. Pour dressing over cucumber mixture and set aside for 10 minutes for flavors to blend.
Mix softened margarine, sugar, egg and vanilla. Add flour, baking soda and salt. Mix in Cheddar cheese, oatmeal and wheat germ. Add bacon strips. Spoon onto ungreased (no-stick) cookie sheet by the tablespoonful. Bake at 350° for 12 to 14 minutes. Cool. Makes 2 dozen cookies.
Mix and pat into a 13 x 9 x 2-inch pan and set aside.
Mix all ingredients. Pour into casserole dish. In hot oven, bring to boil, then reduce heat and cook 1 1/2 to 2 hours.
Cream butter and sugar; add eggs, one at a time, and cream a few minutes. Add bananas. Sift flour, soda, baking powder and salt 3 times. Add to batter gradually. Add vanilla and nuts. Bake in a well-greased and floured loaf pan at 300° for 1 hour and another 15 minutes at 275°.
Beat eggs. Melt butter in casserole pan. Then add eggs into butter mixture. Beat until mixed. Then add rest of ingredients. Bake in same casserole pan. Sprinkle top with grated cheese. Then bake, uncovered, for 45 minutes at 350°.
In hot oil, in wok or heavy skillet, stir-fry onion and peppers until onion is golden, about 3 minutes. Add tomatoes. Stir-fry 2 minutes. Add cabbage, salt and hot pepper sauce. Simmer, covered, over low heat until cabbage is crisp-tender, about 5 minutes. Serves 6.