HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites stiff, but not dry. Set aside. Cream butter, shortening and sugar. Add yolks of eggs. Beat thoroughly. Then add egg whites and beat. Add flour and milk alternately, with flour first and last. Pour into well-greased 10-inch tube pan. Bake in preheated oven at 325° for 45 to 50 minutes. Do not open oven for 45 minutes. One-half cup of coconut may be added, if desired.
Cut water chestnuts in half. Roll in small strip bacon. Secure with toothpick. Microwave 2 minutes on High or until bacon is crisp.
Cream shortening and sugar; add egg. Beat well. Add dry ingredients sifted together alternately with milk. Work quickly, mixing only enough to blend. Turn into greased muffin tin. Bake 20 minutes at 450°.
Sear meat in frypan. Drain off fat. Mix in baking dish with macaroni, onion, tomato soup and water, salt and pepper. Add mushrooms, if desired. If you need more liquid, you can add tomato sauce.
Beat mixture of ingredients until smooth. Holding your finger over bottom of funnel, fill funnel with batter. Holding funnel as near to hot oil as possible, remove finger and drop batter into 375° oil. Use circular movement from center outward when pouring batter. Fry until golden brown. Dust with 10x sugar.
Spread peanut butter between 2 Ritz crackers. Melt chocolate almond bark, following directions on box. Dip crackers, with peanut butter between, in chocolate and lay on wax paper until set. Also good using light almond bark.
Sift flour with baking powder, soda and salt. Cream shortening until light and fluffy. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple.
Preheat oven to 350°. Rinse chicken and pat dry. Set aside. In small saucepan over medium heat, melt magarine. Add garlic, black pepper and paprika. Mix well. Remove from heat and brush on chicken breasts. Place chicken in an ovenproof dish and bake, uncovered, 20 to 25 minutes or until meat has turned white throughout.
Combine the first 8 ingredients; bring to a boil. Add shrimp; cover and bring to boil. Lower heat; simmer gently until shrimp turn pink (about 5 minutes). Drain. Add tarragon vinegar; let stand about 1/2 hour. Drain thoroughly. Add remaining ingredients; toss lightly. Chill well. Serve in lettuce cups; top with mayonnaise. Makes 6 to 8 servings.
Place meat in baking dish. Add soup. Top with Tater Tots. Bake at 325° for 30 minutes.
Heat butter in skillet; add garlic, onions; cook 2 minutes. Add shrimp; cook over medium heat for 4 minutes (until shrimp is cooked). Squeeze lemon juice over shrimp, season with salt, pepper; add parsley and top with cheese. Serve over noodles or rice.
Put flour in a large mixing bowl. Cut shortening into flour. Add water to mixture. Mixture may be flakey; continue mixing with hands until dough can be gathered to form a ball. Cut dough in half. Place on floured surface. Roll out large enough to cover bottom and sides of a 9-inch pie pan.
First, prepare dressing. Drain the marinade from the artichoke hearts into a small jar with a lid. Add to the jar the vinegar, oregano, salt and minced garlic. Place on lid and shake to blend. Set aside at room temperature if to be used within a few hours or refrigerate until ready to use.
Cut eggplant in half and scoop out the pulp, leaving a shell about 1/4-inch thick. Chop the eggplant pulp.
Preheat oven to 450°. Cut up 1/2 stick butter in bottom of pan. Place cut up chicken on butter. Pour onion soup mix over chicken. Cut up 1/2 stick butter over mix. Cover and cook for 1 hour at 350°.
Preheat oven to 400 degrees. Combine tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins bubble, stirring often, then remove it from the heat. In a large bowl, add all but two tablespoons of the tomato sauce to the meat. Use a large wooden spoon, or your hands to work the sauce into the meat, until it is very well combined. Combine the remaining ingredients with the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan (preferably a meat loaf pan with two sections which allows the fat to drain, but if you don't have one of those, a regular loaf pan will work). Wrap foil over the pan and place in oven for 30 minutes. After 30 minutes, take the meat loaf from the oven, remove the foil and, if you are not using a meat loaf pan, drain fat. Using a knife, slice the meat loaf all the way through into 8 slices, while it is still in the pan. This will help to cook the center of the meat loaf. Pour the remaining 2 Tbsp. of sauce on top of the meat loaf, in a stream down the center (don't spread the sauce). Place the meat loaf back into the oven, uncovered, for 25 to 30 minutes or until it is done. Remove and allow to cool for a few minutes before serving.
Drain corn; add dry ingredients. Mix; add eggs. Cook in deep fry at 350°. Brown both sides.
Brown ground turkey with onion. Drain. Put in microwavable bowl. Top with mushroom soup and green beans. Peel and cube potatoes. Cook in water until done. Mash with nonfat milk and margarine. Put mashed potatoes on top of mixture. Cook in microwave for 20 minutes.
Cook broccoli. Cook rice (= 2 cups cooked). Mix broccoli, rice, Cheez Whiz, soup, onions and celery together in a large bowl while rice and broccoli are still hot so the Cheez Whiz will melt and blend well. Put all ingredients into an 11 x 13-inch pan. Bake at 350° for 25 minutes.
In a medium bowl, combine sweetened condensed milk, lemon juice and food coloring. Mix well. In a small bowl, beat egg whites with cream of tartar until stiff, but not dry. Gently fold into sweetened condensed milk mixture. Pour into prepared crust. Chill 3 hours or until set. Top with whipped topping and reserved crumbs before serving.
Melt butter and mix together (by hand) the peanut butter, graham crackers and confectioners sugar. Add chocolate chips. Roll into 1-inch balls. Cool in refrigerator.
Mix ingredients together. Cook over medium heat until thick; pour into favorite pie crust. Chill. May be served with whipped topping, if desired.
Brown meat; pour off grease. Add onion, garlic, cumin and chili pepper. Mix and brown. Add tomatoes, beans and around 3 cans of water. Bring to a boil, then simmer until done. Serves 8.
Mix well. Spread on 20 medium buns. Warm in oven on low heat.
Preheat oven to 320°. Butter and flour a Bundt pan or a 9 x 13-inch pan.
Dissolve Jell-O and sugar in water; add juice. Let set until nearly thick, add other ingredients.
Cook beans and bacon (which has been thinly sliced) in salted water slowly for 45 minutes. Add vegetables, seasonings and tomato sauce. Cook slowly another hour. Stir occasionally. Fry sausage; set aside, then add to beans and cook another 45 minutes. Cool, but do not refrigerate for an hour or two. Then, reheat and bring to a boil, then lower heat and simmer gently for 30 to 40 minutes. The important thing is to serve over boiled rice.
Heat oven to 350°. In a mixer bowl, combine 2 cups of the flour and the yeast. In a saucepan, heat milk, sugar, oil and 1 1/2 teaspoon salt just until warm; stir constantly. Add to flour mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon.
Mix Oreo cookies and margarine real well. Press in pan evenly and refrigerate. Leave in refrigerator at least 15 minutes. Beat milk and pudding mix. Fold in ice cream. When crust is ready, pour in the ice cream mixture and freeze. Top with chocolate whipped cream before serving. Also it needs to thaw about 10 minutes before serving.
Saute ground chuck and onion together. Drain grease. Add soup plus well drained green beans. Crumble up beef bouillon cubes. Add to skillet. Boil down potatoes. Pour off water. Add egg. Beat with electric mixer. Potatoes need to be slightly firm. (May need a touch of water or milk.) Place skillet ingredients in 9 x 13-inch pan. Put mashed potatoes around edge of pan. Sprinkle cheese on top. Bake at 350° for 30 to 40 minutes.
Dissolve yeast and sugar in warm water. Beat in half the flour and add salt, oil and the rest of the flour. Mix well. Knead until smooth. Place in lightly oiled bowl. Oil bottom, cover, let stand for 1/2 hour. Place in oiled pan and spread out. Add sauce and cheese. More options: pepperoni, sausage, broccoli, spinach.
Cream sugar and shortening until light. Beat in eggs until creamy. Stir in flour and baking powder to make a soft dough. Divide dough into 16 parts. Roll each to a flattened ball. Set on plate. Wrap in plastic. Refrigerate 2 hours.
Cream butter, cream cheese, sugar and salt well. Add eggs one at a time, beating well after each addition. Add flour and beat until smooth along with the flavorings. Bake in a well-greased and floured Bundt pan or 10-inch tube pan at 325° for 1 1/2 hours. Remove cake from pan. Place upside down onto plate and place in cake server. Close lid and let it sweat until cool.
Cream together butter, sugar, eggs and vanilla. Mix dry ingredients together. Add alternately with sour cream and mashed bananas. Stir in nuts. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. May be divided into two smaller pans and baked for 50 minutes or until pick comes out clean.
Bring butter, cream and sugar to a full boil for 5 minutes. Turn on low heat and add peanut butter, marshmallow cream and vanilla. Stir well and pour into buttered pan.
In saucepan, bring sugar, salt, butter and water to a boil and continue until hard crack or 300° on candy thermometer. Add nuts and stir constantly to prevent scorching. Lightly grease cookie sheet 15 x 10 x 3/4-inches. Melt candy bars. Spread toffee mixture on cookie sheet and allow to cool, then spread the melted chocolate bars on top and sprinkle with chopped walnuts. Cool and break into pieces.
Squeeze spinach until dry. Stir ingredients together. Cover; refrigerate 2 hours. Stir before serving. Serve with crackers or bread.
Combine flour, sugar, salt and pepper. Add milk and melted butter. Beat until smooth. Add corn and eggs. Pour into greased baking dish. Bake at 350° until firm with knife, about 1 hour.
Preheat oven to 275°. Combine cake mix, eggs, water, oil and 2 pkg. pudding. Mix well, about 2 minutes. Pour batter into a non-stick or greased bundt pan and bake for 10 minutes at 275°, then another 10 minutes at 300°, and then 35 minutes at 325°. The cake will be done when a knife, pushed into the center comes out clean. For topping, gradually add 1 pkg. pistachio pudding mix to Cool Whip. Spread on cooled cake and refrigerate.
Cook bacon until crisp. Drain and keep hot. Leave about 4 tablespoons drippings in skillet. Fill with sliced, unpeeled apples and brown lightly. Sprinkle with sugar, 1/2 cup per quart. Cover and cook slowly until tender. Remove cover to let apples brown and cook off excess juice. Serve on hot platter with bacon.
Cook broccoli in microwave 4 to 5 minutes; drain. Cut to desired length and set aside. Saute onion in butter. Add soup and Cheez Whiz, stirring until melted. Add the mixture with broccoli, rice and 1/2 can French fried onions. Mix well. Pour in casserole dish. Top with remaining 1/2 can French fried onions. Bake at 350° for 30 to 40 minutes.
Cut the eggs into halves lengthwise. Remove the yolks to a food processor; process until smooth. Add the butter, mustard, mayonnaise, salt and pepper; process again until smooth. Stuff the egg yolk mixture into the egg whites with a spoon. Press the halves together gently. Garnish with parsley. Chill until serving time. Interesting way to serve traditional deviled eggs.
Slightly pound cutlets. Defrost broccoli; cook rice. Place a layer of rice on cutlet. Place 1 to 2 spears of broccoli on top of rice. Roll cutlet closed and dip in seasoned bread crumbs. Close cutlet with toothpick. Pour cream of broccoli soup over stuffed cutlets and bake at 375° to 400° for 20 to 25 minutes. Recipe serves 4 people.
Peel carrots and cut in 1/4-inch slices. In a large saucepan over medium heat, cook carrots in a small amount of water until crisp-tender. Drain and cool. Place in a 3-quart bowl. Add green pepper and onion; set aside. In a medium bowl, whisk tomato soup, sugar, vinegar, oil, mustard, salt, Worcestershire sauce and pepper until smooth. Pour over vegetables. Stir to coat. Cover and refrigerate overnight or up to 3 days, stirring occasionally. Makes 16 (1/2 cup) servings.
Cream butter, granulated sugar and brown sugar until light and fluffy. Add egg and vanilla. Sift flour, measure and sift again with baking powder, soda and nutmeg. Add dry ingredients and buttermilk alternately to creamed mixture. Chill dough, roll out to board. Cut with cookie cutters. Bake on lightly greased baking sheet in 400° oven 8 minutes. Makes about 6 dozen 2-inch cookies.
Mix mustard and vinegar. Add oil and garlic. Marinate artichoke hearts in dressing overnight. Mix dressing and artichokes with cooked pasta and other vegetables. Refrigerate.
Preheat oven to 375°. Sift flour with baking soda and salt. Set aside. In large bowl with electric mixer at medium speed, beat butter and peanut butter until well blended. Add granulated sugar and brown sugar; beat until light and fluffy. Add egg and vanilla; beat until smooth. Stir in flour mixture until well combined. Using a level 1/3 cup for each, shape into 1-inch balls. Roll each in granulated sugar.
*Sour milk: Place 3/4 teaspoon vinegar in 1/2 cup milk to sour.
Place layers of first 4 ingredients in a buttered casserole seasoning each layer with salt and pepper. Spread the raw meat over top and cover with the tomatoes. Sprinkle salt and pepper over top and bake at 350° for 1 hour.
Cut meat across the grain into 3/4-inch slices, then into strips 3 x 1/4-inch. Melt 1/4 cup butter in a large skillet. Cook and stir mushrooms in butter for about 5 minutes. Remove mushrooms.
Mix flour, salt and paprika in a paper bag. Cut chicken up into frying pieces. Shake chicken in bag. Melt 1/4 cup butter or 1 stick margarine in a shallow pan at 425° on lower shelf of oven, until slightly hot. Add chicken in single layer, skin down. Place on lower shelf of oven and bake 30 minutes. Turn chicken. Turn oven down to 375°. Bake another 30 minutes, until tender. If you don't like crisp chicken, cover the pan with aluminum foil, adding 1 teaspoon of water. Bake until done.
Sift together the flour, baking powder, salt and soda; set aside. Combine buttermilk and 2 teaspoons of vanilla; set aside. Cream 1 cup of butter, gradually add 2 cups sugar, creaming well. Blend in eggs, one at a time, beating well after adding each egg. Combine buttermilk mixture, alternating with the dry flour mixture, into the creamed butter mixture, beginning and ending with dry ingredients. Blend well after each addition (preferably with an electric mixer on slow speed). Turn into a 10-inch tube pan, greased on the bottom, or two 9 x 5 x 3-inch pans. Bake for 60 to 65 minutes or until cake springs back when touched in the center slightly. Run a spatula along the edge and stem of pan. Prick cake with a fork. Pour hot Butter Sauce over the cake (recipe follows). Cool before removing from the pan. Just before serving, sprinkle cake with powdered sugar.
Beat first four ingredients together. Add remaining ingredients after sifting together. Chill. Roll in balls about size of a quarter. Bake at 350° for about 15 minutes and roll in granulated sugar. Makes 4 dozen.
Combine first 3 ingredients for bottom layer. Allow to set until firm in refrigerator.
Trim off excess fat, wash and salt. Place in crock-pot (do not add water). Cook on high until meat begins to cook, turn to low and continue cooking until meat is tender and falls away from bone (8 to 10 hours). Remove meat from crock-pot, pour grease out of crock-pot. Remove fat from meat, cut into pieces, return to crock-pot, add barbecue sauce to taste. Best to layer meat and sauce, and cook on low until hot again, about 45 minutes.
Make Jiffy cake mix and bake 15 minutes in 9 x 13-inch pan. Cool. Mix vanilla pudding and fold into cream cheese. Add pineapple and spread on cake. Top with Cool Whip and sprinkle with nuts.
Stir boiling water into gelatin in large bowl for 2 minutes, until completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in 1/2 of the whipped topping until smooth. Stir in oranges, pineapple, marshmallows and walnuts or pecans. Spoon into 8 dessert glasses. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping and add additional fruit, if desired. Yield: 8 servings.
Chill milk and grape juice. Let the children measure milk and grape juice and mix with sugar added to taste. Pour into jars and let children shake until frothy. Ladle into glasses. Top with a small scoop of vanilla ice cream.
Cream the butter and cream cheese; add sugar and mix well. Add eggs, one at a time, and beat. Add flour, a little at a time, and vanilla.
Cut and get pumpkin out of shell. Boil until just done. Drain water. Mash and add salt/sugar to taste. Put into a skillet with bacon drippings. Stir constantly to keep from burning until browned somewhat.
Combine all ingredients, except wieners, and mix well. Pour kraut mixture into 1 1/2-quart casserole dish. Slash wieners diagonally, but not completely through, and arrange on kraut. Bake at 350° for 25 to 30 minutes or until wieners are lightly brown. Makes 4 servings.
Cream butter, sugar and margarine. Add flour, 1/2 a cup at a time. Mix well after each addition. Fold in coconut. Form into two rolls about 2 1/4-inch diameter and roll in wax paper. Refrigerate overnight.
Combine all ingredients except chicken. Pour into casserole dish. Cut chicken breasts into bite size pieces and press into rice mixture. Cover and bake at 350° to 375° for 1 hour or until chicken is done.
Mince garlic. Shell and devein shrimp, leaving tails on. In a large frying pan, melt the butter in the oil over medium-high heat. Add shrimp and cook, stirring occasionally, until just cooked through, about 5 minutes. Stir in garlic and cook about 30 seconds. Remove from heat; add 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice and parsley and toss until the shrimp are coated. Serve immediately.
Just before serving, in small bowl with mixer at medium speed, beat cream and confectioners sugar until soft peaks form. Place 1 heaping tablespoon Quik chocolate flavor milk mix in each of 4 coffee mugs or large cups. Add coffee to fill cups almost full. Top with whipped cream and sprinkle with shredded orange peel. Makes 4 cups or 4 (1 cup) servings.
Cook cake according to directions on box. While warm, punch holes in cake and pour 1 can condensed milk and 1 small jar caramel sauce over it. When cool, ice with Cool Whip. Sprinkle Heath bars over top. Chill.
Cream together the flour and butter. Add vinegar, boiling water, mustard, sugar, bouillon cube and eggs. Cook for 10 minutes in double boiler. Serve hot or cold.
Make a white sauce of butter, flour, seasonings, soup and milk. Add cheese and stir until smooth. Place flaked tuna in baking dish with part of the sauce, then add noodles and cover with remaining sauce. Bake at 400° for 20 minutes. Be sure to use all the pepper and paprika as this makes it better than other casseroles.
Bring to a full boil the oleo, cocoa and water. Take off stove. Add sugar, flour, sour milk, eggs, soda and vanilla. Bake at 400° for 20 to 25 minutes on a greased cookie sheet.
Sift first 5 ingredients into mixing bowl. Add shortening, eggs, vanilla and corn syrup. Mix ingredients thoroughly. Stir in walnuts. Spread in 8 x 8 x 2-inch pan. Bake at 350° for 35 to 40 minutes. (I usually double this and bake it in a 13 x 9 x 2-inch pan.)
Cook rhubarb and sugar together until done. Add jello and mix. Whip	evaporated milk and lemon juice and fold into cooled jello/rhubarb mixture. Use your favorite cookie crust in the bottom of 9 x 13-inch pan.	Pour mixture over crust and refrigerate. Serves 12 to 15.
Mix cream cheese and sugar. Add milk and pudding. Mix with mixer until thick. Fold Cool Whip into pudding mix. Separate cookies and remove filling. Crush cookies. Add filling to pudding mixture.
Cream butter or margarine until soft and light. Add granulated sugar gradually and continue creaming for several minutes to incorporate as much air as possible. Mix flour and baking powder and sift three times. Add extract to milk and water. Add flour alternately with liquid to creamed mixture, beating well after each addition. Beat egg whites until stiff, but not dry, and fold immediately into batter, blending thoroughly, but quickly. Avoid beating.
Preheat oven to 350°. Melt butter. Mix milk, sugar, vanilla and flour in a container. Pour all ingredients in a glass dish. Drop peaches into dish. Cook until golden brown on top. Add cinnamon (optional). Serve with vanilla ice cream.
Remove any shell or cartilage from crabmeat. Place all ingredients (hold off on the oil) in bowl and mix together gently. Mold into cakes and cook in frying pan for 3 minutes on each side with just enough oil to prevent sticking.
In large skillet, cook beef and pork. Drain off fat and set aside. Cover chicken with water and cook until tender. Remove chicken from bone and tear into small pieces. (Reserve broth for another use.) Add chicken to beef and pork. Cook slowly until well blended. Put meat in crock-pot. Add tomatoes, corn, catsup, margarine, vinegar, salt and pepper. Mix well. Cook at 300° to 325° (low heat) for 5 or 6 hours.
In saute pan, melt butter; add shrimp. Chop sun-dried tomatoes, scallions and mushrooms. Add to shrimp. Saute until scallions are wilted. Add vodka and continue cooking 2 minutes. Add heavy cream, salt and pepper. Cook until cream is warm. Cook pasta according to package directions. Add cream mixture to pasta. Serve sprinkled with grated cheese.
Lay the chicken breasts on table or countertop and layer the vegetables on top of each cutlet evenly, in the center. Sprinkle with the minced garlic and then with salt and pepper to taste.
Pour undiluted orange juice into punch bowl along with milk. Mix well with a whisk. Stir in eggnog.
Boil pasta in water with olive oil. Drain pasta. Mix in remaining ingredients. Serve hot or cold. Tastes great both ways!
Combine all ingredients. Pour over chicken parts. Pat with butter and bake at 350° for 1 1/2 hours.
Melt cream cheese into soup. Add Knox gelatine and stir quickly to keep from lumping up. Add remaining ingredients and pour into mold. Refrigerate several hours.
Sift sugar, soda, flour, spices and salt together in a bowl. Add eggs, oil and vanilla, mixing well. Add apples and nuts. Pour into greased tube pan and bake at 350° for 1 hour. Remove cake from oven, place in heavy brown bag immediately, close tightly and let stand until cool. This is delicious.
Heat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat until smooth. Pour into an 8 or 9-inch square pan.
Cream shortening and add sugar; beat well. Add remaining ingredients in given order. Bake 8 to 10 minutes at 350°. May need to add a little more flour.
Lightly fry tortillas. Tear and line 9 x 13-inch pan. Mix all ingredients, except sour cream and 1/2 of cheese. Pour on tortillas. Top with sour cream and cheese. Bake at 325° for 25 to 35 minutes until hot. Serves 12.
Sift together dry ingredients. Sift in oats and brown sugar. Cut in butter until crumbly. Pat 2/3 of crumbs into a 11 x 7 x 1 1/2-inch pan. Spread with preserves. Top with remaining crumbs. Bake about 35 minutes at 375°. Cool and cut into bars. Makes 2 1/2 dozen.
Separate broccoli and cauliflower into bite size pieces; rinse and drain on paper towels. Mix the mayo, sugar and vinegar and add to the broccoli and cauliflower along with the onion and raisins or olives. Stir and add the bacon bits. Refrigerate until serving time.