HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat 4 egg whites. Add cream of tartar and 1 cup sugar slowly. Bake at 300° 1 hour in greased 8 x 8-inch pan. Beat 4 egg yolks. Add lemon juice, rind and 1/2 cup sugar. Cook until thick. Let cool. Add water if too thick. Add lemon mixture over meringue. Spread with 1/2 pint whipped cream.
Place cream cheese and Eagle Brand milk in bowl. Beat until smooth and creamy. Add lemon juice. Blend well. Fill pie crust with mixture and smooth. Place tinfoil over top and place in freezer 1 hour or until ready to serve. Enjoy!
For Cornmeal Crust: Put first 4 ingredients into a 2 or 2 1/2-quart bowl. Cover with a paper plate and microwave on High for 10 minutes. After first 4 minutes, stir every 2 minutes. Let set 20 to 30 minutes to cool enough to handle, then line a greased 11 x 7-inch pan. Form crust.
Wash cauliflower. Cook or steam whole until tender. Heat mayonnaise, salt and mustard. Frost over evenly the tips of the cauliflower. Top with cheese. Place in oven until cheese is melted. Sprinkle with paprika.
Add all ingredients together and bake uncovered at 300° for 3 to 5 hours. Serves 6 to 8.
Cook the chuck or arm roast in pressure cooker or crock-pot until meat falls apart. Shred with fork; return to pan, saving juices. Mix in the remaining ingredients. Mix together well and heat through. Serve on buns.
Melt butter in large pan. Add sugar. Beat in eggs 1 at a time, blending well. Sift together flour, cocoa, baking powder and salt. Add to butter mixture. Stir in oats and vanilla. Bake in greased 9-inch square pan in preheated 350° oven. Bake for 25 to 30 minutes. Cool. Cut while warm.
Cream butter, shortening and sugar in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour, cocoa, baking powder and salt in bowl. Add to creamed mixture alternately with mixture of milk and vanilla, beating well after each addition. Pour into well-greased and floured 10-inch tube pan. Bake at 300° for 1 1/4 hours. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cake. Yield: 16 servings.
Melt margarine in casserole. Add rice; mix well. Add beef consomme and onion soup. Add water. Cover with foil; bake 45 minutes at 350°.
Combine powdered sugar, orange juice and margarine. Blend in vanilla wafers and chopped nuts. Refrigerate for several hours then shape into small bowls and roll in coconut or chopped nuts.
Brown beef; add onions and cook until done. Add soup and soy sauce. Serve over potatoes.
Blend sherry a little at a time into cream cheese until smooth. Add balance of ingredients. Heat. Serve warm. This is good heated in a fondue pot.
Brown meat and onion in frying pan. Add salt. In a large saucepan, combine undiluted soup and tomatoes. Add ground beef mixture and cook slowly about 1 hour. Cook noodles; drain. In a 2-quart greased casserole, put a layer of noodles; cover with meat sauce and layer of cheese. Repeat layers. Bake at 350° about 20 minutes or until bubbly.
Heat oven to 350°. Lightly grease cookie sheet. In food processor, process oats until powdered. Add flour, baking powder, baking soda and salt. Process briefly to blend.
Melt chocolate chips, shortening and salt in double boiler over hot water. Beat eggs until thickened. Gradually add sugar until golden color. Mix in rolled oats and vanilla. Mix well. Let mix cool completely. Drop by teaspoonful onto ungreased cookie tin. Bake in 350° oven until the cookies appear dry. Do not overbake.
Boil chicken. Pour off fat but save remaining liquid. Add deboned chicken to liquid. Add soup. Add butter. Cut up tortillas into 2-inch squares. Add tortillas to mixture. Cook about 30 minutes or until dumplings are tender.
Preheat oven to 350°. Spray a 9 x 5-inch loaf pan. Combine flour, sugar, baking soda, cinnamon and salt. Make a well in center of flour mixture. Pour strawberries, oil, egg white and pecans into well. Mix well. Spoon batter into prepared pan. Bake 45 to 50 minutes. Cool completely on rack. Combine cream cheese and reserved strawberry juice. Cover and refrigerate.
Combine Ricotta with beaten eggs and sugar. Sift flour with baking powder and salt. Gradually add Ricotta mixture. Stir in brandy. Let stand for 1/2 hour. Drop by teaspoon in hot deep fat at 375° and brown on all sides. Drain on paper towels. Serve with dusted confectioners sugar or mix cinnamon and sugar and roll in mixture.
In medium saucepan, mix together gelatine, sugar and cocoa. Blend in egg yolks, beaten, with milk. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in vanilla. Pour into bowl. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Clean and cut up vegetables. In large Dutch oven, layer first 5 ingredients. Combine salt, pepper, sugar and tapioca; sprinkle over vegetables. Combine tomato juice and water; pour over all. Cover and bake at 275° for 4 hours.
Place all ingredients (except milk and chives) in a 4-quart slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in milk and chives during the last hour of cooking. Yield: 8 to 10 servings.
Shred imitation crab. Mix onions, pepper and celery with imitation crab. Dilute approximately 1/4 cup mayonnaise with lemon juice to form a creamy substance. Incorporate into all ingredients. Ingredient amounts may be increased or decreased to individual taste.
Cream shortening with sugar. Add egg and molasses. Beat well. Sift together the flour, baking powder, salt, ginger and cinnamon. Add flour mixture; beat well. Wrap in waxed paper and chill. Roll out to 1/8-inch thickness on lightly floured board. Cut dough with round cookie cutter about 2 inches in diameter. On bottom part of cookie, place about 1 teaspoon of filling with little of liquid portion. Slash top of cookie to about 1/4 inch from sides. Pull back and place over bottom part and filling. Bake at 375° for 10 minutes. Yields 3 dozen.
In greased 2 1/2 to 3-quart casserole, arrange sliced potatoes. Add flour, salt and pepper; toss lightly. Stir in milk and dot with butter. Cook, covered with lid, 15 minutes or until potatoes are desired doneness. Stir 3 to 4 times during cooking. Let stand, covered, 5 minutes. (Can use onions.) Serves 4 to 6.
Brown onions, green peppers, garlic and hamburger until tender and meat crumbles. Add to cooked spaghetti and mix. Add chili powder, salt and pepper to taste. Add corn and olives along with grated cheese. Place in casserole. Top with a little additional grated cheese, if desired. Bake 1 hour at 350°.
Can use shredded Cheddar or Mozzarella cheese on top of vegetables.
Cream shortening and brown sugar. Add eggs and vanilla. Add flour, baking soda and salt. Add oatmeal and walnuts. Mix well. Form into rolls. Wrap in wax paper. Chill cookie mix. Slice and bake at 350°.
Drain beans. Mix in soup. Cube cheese; add to mixture. Pour into greased casserole. Bake at 350° for 45 minutes. Sprinkle paprika on top.
Cook raisins in boiling water for 5 minutes or until tender. Stir in sugar and flour. Cook over medium heat, stirring constantly until boiling. Boil for 1 minute. Remove from heat. Stir in nuts, lemon rind and lemon juice. Pour into unbaked pie shell and cover with a top crust which has slots cut in it. Bake until brown at 425° for 30 to 45 minutes. Serve warm.
I stew a couple of chicken breasts (or you can use store bought roasted chicken) so chicken is flavorful and tender.
Drain beans, peas and pimentos. Combine with celery, green pepper and onion. Heat first four ingredients. Let cool. Pour all together and store in refrigerator. Will keep several weeks.
Bring to a boil over medium heat the sugar and syrup. Add peanut butter, mixing well. Remove from heat. Add the Cheerios. Stir and drop on waxed paper by a teaspoon.
Preheat oven to 350°. Combine 1/3 cup milk and caramels and heat until melted. Combine cake mix (while caramels melt) with butter, 1/3 cup milk and nuts. Put 1/2 of mix in greased 9 x 13-inch pan. Press down. Bake 6 minutes. Remove. Sprinkle chocolate chips on top and press down. Pour caramel mix over this and sprinkle with remaining cake mixture. Bake 18 minutes and allow to sit at least 6 hours (preferably overnight). This freezes well and tastes great frozen.
Brown roast on all sides. Place potatoes, carrots, onion and mushroom soup in bottom of pot. Add salt, pepper and water. Place roast on top. Cover and cook on low 10 to 12 hours.
1. Mix the above. Blend well. Stir in nuts. 2. Spoon into 2 greased loaf pans. Bake at 300° for 50-60 minutes or until toothpick comes out clean. Makes two loaves.
Beat eggs until light and fluffy. Add sugar gradually, beating well. Add the rest of the ingredients, beating slowly until mixed. Fry on a flat griddle, making sure it is completely filled with dough.
Lightly roll out puff pastry and cut into desired rounds (2 inch diameter minimum). With tines of fork, liberally poke pastry. Place puff rounds on parchment lined cookie sheet. Arrange sun-dried tomatoes and olives in decorative pattern and crumble Feta cheese on top. Bake at 400° for 15 - 20 minutes until cheese is bubbly and pastry is golden brown. Top with fresh basil that has been finely shredded/chopped. Drizzle with olive oil and serve immediately.
Defrost broccoli. Press to remove excess moisture. Let stand 5 to 10 minutes. In 2-quart casserole, combine margarine and onion. Microwave until onion is tender. Add remaining ingredients except broccoli. Microwave 8 to 10 minutes or until mixture thickens, stirring occasionally. Add broccoli. Microwave until heated through, stirring once.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for about 1 hour.
Prepare pudding mix with milk; whip until thick and add 1 tub Crystal Light, stirring well. Fold in 2 containers of whipped topping. Pour mixture into 2 graham cracker pie crusts. Chill and serve.
Mix thoroughly and put in a greased pan. Bake at 300° for 1 hour and 40 minutes or until toothpick comes out clean when inserted in center.
Cut tomatoes into uniform wedges, halve mushrooms, finely chop garlic, coarsely chop the mint leaves. Halve, peel and thinly slice the red onion. Close to serving time, heat pan over high flame. Add olive oil and swirl. Quickly add onions and saute 4 to 5 minutes. Add tomatoes and cook until liquid is absorbed, 2 to 3 minutes. Add mushrooms and garlic. Cook for 1 to 2 minutes. Add wine, salt and pepper. Cook no more than a minute. Remove from heat and stir in cheese and mint. Serves 8.
Cook lasagna. Combine mushroom soup, onion, chicken broth, wine, salt and pepper in a saucepan. Bring sauce to a boil and add diced chicken, broccoli, Mozzarella and Parmesan cheese. Mix marinara sauce and orange peel.
Combine all ingredients. Reserve 1/2 cup nuts for outside. Mix well. Roll in remaining nuts; form ball and chill. Makes 1 large ball.
Bring margarine, Coca-Cola and cocoa to boil. Remove from heat. Add powdered sugar and nuts. Spread icing on cake while hot.
Use a 13 x 9-inch baking dish. Layer chicken in dish, then layer cooked broccoli, followed by mixture of soup, mayonnaise and lemon juice. Top with cheese and bread crumbs. Bake at 350° for 30 minutes.
Wash and cut up squash. Boil until tender; drain. Add all ingredients. Pour mixture into baking dish. Bake at 350° for 35 minutes.
Sift salt, baking powder and flour into mixing bowl. Add sifted brown sugar, granulated sugar, chocolate, dates and walnuts. Mix thoroughly. Whip in well beaten eggs. Line an 8 x 8-inch pan with waxed paper; grease well and spread mixture in it. Bake 30 to 40 minutes at 375°. Cut into bars while hot and when cool, remove from pan. Store in an airtight box. Makes 32 (1 x 2-inch) bars.
Beat butter with an electric mixer at low speed until smooth and creamy. Add sugar gradually, beating until fluffy. Mix in melted chocolate and vanilla. Beat in eggs, 1 at a time, beating 3 to 5 minutes after each addition. Spoon into baked pie shell. Chill 2 hours or until firm. Top with whipped cream and pecans.
Spread bread crumbs in a buttered dish. Brown sausage and drain. Put sausage over bread; top with cheese. Combine eggs, milk and seasonings. Pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
Brown ground beef in frying pan until well separated. Transfer to 3-quart saucepan. Cook onion, pepper and garlic cloves in same frying pan. Add to ground beef in saucepan. Add salt and pepper to ground beef. Add soup (undiluted) and cook over low heat several hours, stirring occasionally. Add mushrooms just before serving. Serve over thin spaghetti and top with Parmesan cheese.
Separate dough into sixteen strips; cut each strip in half. Wrap dough around links and press ends together to seal. Bake as directed on dough package.
Roll pastry 1/4-inch thick. Keep portion as round as possible (approximately 10-inch diameter). Pile mixture in center of pastry round. Wet edges and join them together on the top to form a frill; prick with a fork. Bake at 425° for 10 minutes, then reduce heat to 350° and cook for approximately 50 minutes. Serve hot.
Cook pasta. Combine butter, water, oil, parsley, garlic and salt in large skillet. Heat on medium setting until boiling. Add shrimp and cook 5 to 7 minutes until shrimp are bright pink. Pour sauce over cooked spaghetti and linguine. Add Parmesan cheese. Serve.
Peel, core and quarter apples and fill a 9 x 13 x 2-inch-baking dish. Top each quarter with a small amount of margarine. Combine sugar, flour and cinnamon. Sprinkle over apples. Slowly add water to dish to a 1/2-inch depth. Bake in a preheated 350° oven for 45 minutes or until apples are done. Serves 12.
Mix together the cream cheese and mayo. Press into a 13 x 9-inch pan. Mix all other ingredients together and place on top of cream cheese and mayo mixture. Serve with nacho chips.
Layer hash browns, cheese, salt, pepper, onion and bell pepper in 9 x 13-inch pan sprayed with Pam. Sprinkle on cooked meat. Mix eggs and milk; pour over all. Bake 1 hour at 350°. Cut in squares.
Mix Crisco and sugar; add eggs and mix well. Stir in dry ingredients with banana; mix well. Add walnuts and pour into greased loaf pan. Bake at 350° for 1 hour. Makes 1 loaf or 3 mini loaves.
Alternate meat, onion, tomatoes and green pepper on skewers. Mix remaining ingredients and brush on kabobs. Cook on grill or broil to desired doneness. Makes 2 servings.
Use only milk for portion for water and milk on instructions on box of instant potatoes. Add sour cream and softened cream cheese. Mix in Cheddar cheese and seasonings. This can be mixed in a 13 x 9-inch baking dish sprayed with Pam. Sprinkle with paprika. Bake 30 minutes at 350°.
Put lentils in large kettle and cover with water 2 inches above bean level. Cover and simmer 40 minutes. Drain in colander and rinse in cold water. Combine next 7 ingredients. Add to cooled lentils. Then add parsley and onion slices as a garnish.
Cut chicken into strips. Melt margarine in skillet. Add chicken and vegetables and seasonings. Cook over medium heat stirring occasionally 10 minutes or until chicken is tender. Add 2 tablespoons wine and simmer 5 minutes. Combine cream cheese, milk and remaining wine in saucepan. Stir over low heat until smooth. Place noodles on platter. Top with chicken mixture and cream cheese mixture.
Let dough thaw and raise. Put in a greased circle pan (pizza pan works good). Mix together cream cheese, sugar, egg and vanilla. Spread over bread dough. Mix together butter, sugar, flour and crumble together. Pour topping over filling and let rise 30-45 minutes. Bake 350 degrees for 25 minutes.
Cook noodles according to box. Drain tuna and set aside. Melt margarine and add enough flour to make thin gravy (this will start to thicken). Remove from heat and add milk to make it a white sauce. Add mayonnaise, salt and pepper. Mix in tuna and noodles. Bake at 350° for 30 minutes.
Parboil vegetables 10 to 15 minutes, then saute in 2 tablespoons butter. Season to taste with salt and pepper. Place in a 12 x 9-inch baking dish. Cut up kielbasa into serving pieces and place on top of vegetables. Bake in a 350° oven for 20 to 30 minutes. Serve with rye bread! Enjoy!
Cook cabbage in salted water just a few minutes to soften. Drain. Mix 2 tablespoons soup with rest of ingredients. Divide mixture among cabbage leaves. Fold in sides; roll up. Secure with toothpicks.
Bake pastry shell and set aside. Combine sugar, cocoa, cornstarch and salt in a medium saucepan. Add milk and stir until smooth. Cook over medium heat, stirring constantly, until it boils. Boil and stir 3 minutes. Remove from heat; blend in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Cool to room temperature.
Mix cornmeal, salt and seasonings to taste. Add 1 cup hot boiling water (to the consistency of a little thinner than lumpy oatmeal). Heat bacon drippings in cast-iron skillet. Drop batter by spoonfuls (like pancakes) and flip when edges are brown.
Mash bananas up and add to milk, sugar and vanilla in blender and mix well. Serve cold.
Combine sugar, oil, and chocolate in a large bowl, beat at medium speed until well blended. Add eggs and vanilla, mix well. Mix baking powder, salt, powdered sugar, and flour together then add 1/4 of dry ingredients at a time to chocolate mixture, mixing well after each addition. Cover and chill dough for 2 hours. Shape dough into 1-inch balls and roll balls in powdered sugar, place balls 2-inch apart on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Makes 8 dozen.
Mix and pour in unbaked pie shell. Bake at 350° until golden brown, about 1 hour. Makes 2 pies.
Cut marshmallows in small pieces if miniature ones not available. Drain juice from pineapple. Add to marshmallows. Mix cut up cherries, cream cheese, sugar and mayonnaise together. Add this to the pineapple mixture. Whip cream and fold in other ingredients. Chill and serve. Pecans may be added if desired.
Mix all ingredients. Place in casserole or souffle dish and bake at 450° for 20 minutes or until golden brown.
Scrub mussels. Simmer them with spices, wine, butter and onions for 5 to 10 minutes, until shells open. Strain. Discard mussels. Bring liquid to a boil. Add cream and egg to thicken slightly. (Do not boil.) Serve hot.
Combine flour, garlic salt and milk. Cook over medium heat. Boil until thick. Reserve 1/2 cup of sauce. Mix chard into sauce. In a separate bowl, mix 2 cheeses. In a 13 x 9-inch pan, layer 1/2 cup sauce, 3 noodles and 1/2 of cheese mixture. Repeat layers. Top with 3 noodles, reserved sauce and Parmesan. Bake at 350° for 30 to 40 minutes.
In covered saucepan, cook beans in small amount of water. Before you put the beans in, cook the ham hocks until meat is almost off the bone, then put in beans. Pour the water from the can off; rinse the beans off, then place them in pot with the meat. Cook until tender. Cook this about 25 minutes. Ten minutes before you cut the beans off, add the onion, cut up in small pieces.
Sprinkle dry jello over cottage cheese. Mix well. Add other ingredients. Cool, then serve.
Mix all together. Bake at 350° for 1 hour. Turn oven off and let sit in oven for 1/2 hour. Take it out and sprinkle with cinnamon.
Combine all-bran and boiling water and let stand for 15 minutes. Add remaining ingredients and mix well. Bake in greased tin cans for 45 minutes at 350°. Greased loaf pans may also be used.
Spray 9 x 13-inch pan with Pam. Put 1 cup of chopped nuts and 1 cup coconut in bottom of pan. Mix chocolate cake mix as directed and spread over nuts and coconut. Cream the cream cheese, butter and confectioners sugar. Pour over cake, being careful not to touch sides of pan. I use a spatula to swirl mixture through cake mix a bit. Bake for about 50 minutes in oven heated to 350°. Let set for 30 minutes and turn out.
Dissolve salt in water. Pour over prepared vegetables. Let stand 12 to 18 hours in cool place. Drain thoroughly. Add spices, hot pepper and sugar to vinegar. Boil 3 minutes. Add vegetables and simmer until thoroughly heated. Pack boiling hot into sterilized jars. Leave 1/8-inch space at top. You may use 1 red hot pepper if you want to, but not for sweet pickles.
Combine cheese, onion and pepper; add eggs, seasonings and mayonnaise. Mix well and spread on bread or crackers. Makes about 2 1/2 cups.
Dissolve yeast in warm water; add cake mix, salt and enough flour so you can handle the dough. Knead then put in pan to rise. When double in size, punch down and divide in half. Roll out, then	put cinnamon, brown sugar, oleo, nuts and raisins on dough. Roll up jelly roll fashion. Cut in 1/2-inch slices. Have ready 2 (9 x 12-inch pans). Have oleo and brown sugar in bottom of pan. Place rolls on top. Let rise and bake at 350° about 20 minutes. May be put in refrigerator and baked next day. Be sure and let rise. Will take a little longer to bake. A powdered sugar and water glaze can be put over top if you wish. Very good.
Pour boiling water over flowers. Let stand 24 hours. Drain flowers; boil liquid. Bring to a simmer for 20 minutes. When cool, add the lemon juice and rind. Add the orange juice and rind. Add sugar and yeast. Let stand one week, then strain and bottle, but do not put the cork in tight. Enjoy.
In a large skillet, cook beef and onion until no longer pink, drain. Add sauce and simmer until heated through. Pour into a greased 9 x 13 inch baking dish. Sprinkle with cheese.
Cream sugar and butter; beat until creamy. Add eggs, one at a time and beat well after each addition. Add milk and then the sifted dry ingredients. Add apples and nuts last and mix well. Pour into greased loaf pan and let stand for 20 minutes. Bake in 350° oven for about 45 minutes.
Crush Doritos and place evenly in buttered 9 x 13-inch pan. Spread chicken over Doritos. Mix all other ingredients, except cheese in bowl; pour on top of chicken. Bake at 350° until hot (about 20 minutes), then sprinkle grated cheese over top. Place in oven until melted (about 5 minutes). Let cool for 10 minutes, so it won't be runny. Can be made the night before and cooked right before serving.
Beat eggs until light and fluffy, then add sugar and cocoa. Beat well and add milk and margarine. Last add vanilla. Bake in a preheated oven at 375° for 10 minutes, then reduce heat to 350°.
Combine beef with green pepper, onion, salt, sauce, white bread crumbs, milk and 1 egg. Mix thoroughly. Place 1/2 of this mixture in bottom of greased loaf pan. Combine 1 egg, fat, whole wheat bread crumbs, celery, black pepper and meat stock or water. Add to this chopped pecans; mix thoroughly. Spread on top of meat mixture. Arrange remaining meat mixture on top of pecan stuffing. Bake at 350° for 1 1/2 hours and cool slightly before removing from pan. Serves 10.
Have ingredients at room temperature. Mix. Add cream if necessary to blend well. Form into a ball and chill overnight. Serve with crackers.
Drain pineapple well. Combine first 4 ingredients in large bowl. Place in a greased 2-quart casserole dish. Bake at 400° for 20 minutes. Remove from oven and sprinkle crushed Ritz crackers on top, then butter. Bake another 20 minutes watching that crackers do not burn. Serve warm or hot.
Boil chicken, remove cooked chicken and strain broth through a colander. Cover broth and keep in refrigerator until cold and fat congeals on top. Pick the chicken off bones, skin and fat, etc., and leave in refrigerator overnight with broth so fat can easily be removed. Cut up chicken meat and add to broth. Add can of chicken noodle soup, can of mixed vegetables and ginger. If you need a larger amount, add extra can of broth or vegetables and for creamy look, add chicken gravy or cream of chicken soup.
Melt margarine in skillet over low heat. Combine eggs, milk and seasonings. Pour into skillet. Cook slowly. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Place 3 slices of Velveeta on omelet. Fold in half. Remove from skillet. Top with remaining Velveeta. Makes 3 to 4 servings.
Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions and cucumbers; add salt. Let stand 2 hours. Drain.