HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Blend flour and 3/4 c. plus 2 Tbsp sugar and set aside. Measure egg whites, cream of tartar and salt into a large mixer bowl. Beat on medium speed until foamy. Add 3/4 c sugar, 2 Tbsp at a time, beating on high speed until the meringue holds stiff, glossy peaks. In a small mixer bowl, beat egg yolks until very thick and lemon colored, about 5 minutes. Fold flavorings into the meringue. Then sprinkle the flour, sugar mixture, 1/4 at a time, over the meringue folding in carefully just until the flour, sugar mixture disappears. Pour half the batter into another bowl. Gently fold in egg yolks. Spoon the yellow and white batters alternately into an ungreased tube pan 10 x4 inches. Gently cut through the batters to make a swirling effect. Bake at lowest rack in oven 40 minutes or until top springs back when touched. Immediately invert tube pan on a catsup bottle and let hang until cake is completely cool at least 2 hours. Spread the cake with Lemon glaze.
Mix flour, sugar, juice, egg and vinegar. Cook over low heat until thickened. Refrigerate until cold. Fold in Cool Whip and the cooled dressing together. Add fruits and nuts. Drizzle caramel toping on top and sprinkle with nuts. Put in glass bowl. Serves 8 to 10.
Brown beef and onion. Drain. Add tomato paste, water and garlic. Simmer till thick - about 2 hours. Add chili beans, seasoning, salt & pepper. Cook 15 minutes more. Top with grated cheese.
Combine kraut, celery, bell pepper, onion and pimento. In a separate bowl, mix sugar, oil and vinegar. Pour dressing over kraut mixture. Cover and refrigerate for at least 12 hours, stirring once or twice.
Brown ground beef and onion; drain. Prepare egg noodles according to package directions. Add ground beef and onion mixture to corn, soup, pimento and cream cheese until bubbly, stirring to blend evenly. Add egg noodles to meat mixture and simmer approximately 15 to 20 minutes. Serve with hot, crusty bread and a green salad.
Put chicken in a pan of water with bouillon cubes. Boil until you get a rich broth. Add more water as needed. Add noodles. When done, add mushrooms and carrots. Salt and pepper to taste.
Scrape, wash and slice carrots. Cook until tender (do not overcook). Drain well. Chop onion and green pepper (coarsely). In a large bowl, add onion, green pepper and cooked carrots. Mix together: tomato soup, sugar, oil, vinegar, mustard, Worcestershire, salt and pepper. Pour the tomato soup mixture over carrots, etc. Cover tightly and chill several hours or overnight. Great for outings!
Put butter and oil in shallow baking pan. Heat in oven. Mix flour, salt, pepper and paprika; coat chicken with this. Beat eggs and milk together. Dip floured chicken in egg mixture; roll in bread crumbs. Place in oiled pan. Bake at 400° for 30 minutes. Turn and bake until done.
Combine ingredients; drop by tablespoon on cookie sheet. Sprinkle tops with sugar. Bake at 375° for 10 minutes.
Mix together first 5 ingredients and set aside. Mix well the remaining ingredients. Add flour mixture a little at a time. Pour into angel food cake pan. Bake at 375° for 45 minutes to 1 hour.
Cream together the margarine and peanut butter. Add white and brown sugars. Stir in egg, vanilla, flour and baking soda. Place dough, a teaspoon at a time, onto cookie sheet, pressing each dab flat with a floured fork. Bake at 350° for 10 minutes. Cool a minute or two before removing from cookie sheet. Makes 5 dozen. Contains approximately 50 calories per serving.
Cook potatoes in skins. Peel and shred. Combine cheese and butter over low heat and stir. Remove from heat and blend in sour cream, onion, salt and pepper. Put into medium-size casserole. Sprinkle with paprika. Bake at 350° for 45 minutes. Serves 6 to 8 people.
Filling: Add water, cornstarch, salt and sesame oil to meat. Mix thoroughly until the meat is completely blended and smooth.
Boil potatoes until tender. Drain. Dump in eggs and mash all together. Add onion, pickle relish, celery seed, mustard and enough mayonnaise to make it creamy. Mash. Add vinegar and mash again.
Saute onion and peppers in butter. Stir in white sauce or soup mixture, mushrooms and basil. Simmer for 5 minutes or until heated through.
Mix and bake cake mix according to directions, adding 1 teaspoon of coconut flavoring. Bake in 2 (8 or 9-inch) round cake pans. Cool layers and split. Mix by hand sugar, Cool Whip, 1 teaspoon coconut flavoring, sour cream and 7 ounces dry coconut. Spread between layers and ice remaining cake. Sprinkle with frozen coconut.
In saucepan, combine wild rice, salt and 1 1/2 cups water. Simmer, covered, 35 to 45 minutes, until rice is tender. Drain, if necessary. Let rice cool 15 minutes.
Mix all ingredients together. Shape into loaf. Cover; top with catsup. Bake at 350° for 45 minutes to 1 hour.
In heavy pan, saute the onions in butter, stirring occasionally, until golden. Sprinkle with flour and stir for a few minutes to cook the flour. Season with salt and pepper. Add broth, stirring constantly. Bring to a boil, then lower heat and simmer, partially covered, for 30 minutes. Toast the bread in oven and place them in a large ovenproof soup tureen or individual bowls. Sprinkle toast with Parmesan cheese. Ladle soup in bowls on top of bread and top with grated cheese. Broil until cheese is bubbling and serve.
Combine oil and sugar. Add eggs and beat thoroughly. Add well sifted flour, salt and soda. Mix well, then add chopped nuts, fresh apples and vanilla by hand. Bake in tube pan for 1 1/4 to 1 1/2 hours at 350°.
Clean the vegetables and let stand in cold water 10 minutes. Cut vegetables in small pieces. Mix and cream dressing mixture together. Pour over vegetables and crumble in bacon. Mix well. Chill and refrigerate 6 to 8 hours. Serve.
Preheat oven to 375°. Grease and flour a 9-inch Bundt cake pan. Cream the butter and brown sugar until fluffy. Add the egg yolks and beat well. Sift the dry ingredients together. Stir the jam into sour cream. Add the dry mixture to the creamed mixture, alternating with the sour cream. Beat the egg whites until stiff, then fold into the batter.
Cream shortening, margarine and brown sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add them alternately with milk. Add flavoring. Pour mixture into greased and floured tube pan; bake at 300° for 1 1/2 hours.
Prepare pudding mix in milk until thick. Stir in oleo. Cool until warm. Add eggs, salt and yeast that was softened in water. Gradually add flour to make a soft dough. Cover and let rise until double in size. Then divide in thirds. Roll each into 15-inch circle. Cut into 12 wedges. Place filling on each and roll to center. Put on greased sheet. Let rise 1 hour. Bake at 350° for 12 to 15 minutes.
Combine crumbs, sugar and margarine. Press in bottom of 9 x 13-inch pan. Bake at 325° for 10 minutes.
Put all ingredients in a bowl; mix well. Refrigerate 1 hour. Makes balls and flatten. Put in container; keep refrigerated. Great snacks and energy builder-uppers.
Melt margarine in an 8 x 8 x 2-inch dish. Press graham crumbs into margarine. Cook in microwave oven on High for 1 minute. Sprinkle on chocolate chips, coconut and nuts. Pour condensed milk over all. Cook in microwave on High for approximately 6 to 8 minutes, or until bubbling all over surface. Cool; cut in 1-inch bars. Do not refrigerate. You can freeze these cookies.
Mix all together. Pour half in dish and let congeal. Spread with 1 cup sour cream. Pour rest of mixture on top and let congeal.
Soak the beans overnight in cold water. In the morning pour off the soaking water and parboil beans with baking soda in fresh water until the skins are cracked when blown upon. Cut onion in quarters and put in the bottom of a beanpot or a large casserole dish. Add parboiled beans and put cut up bacon on top of the beans. Mix brown sugar, molasses, dry mustard and salt with a pint of water. If needed, add more boiling water while baking. Bake at 300° for about 6 hours.
Preheat oven to 350°. Grease oblong pan. Spoon undrained pineapple over and spread. Add pie filling and spread. Sprinkle dry cake mix over. Sprinkle pecans; spread pats of butter over. Bake 48 to 53 minutes.
Stir all ingredients until well mixed. Cover and chill. Makes 3 cups. Twelve 1/4 cup servings.
Preheat oven at 400°, lightly grease a 10-inch pie pan. Sprinkle broccoli, cheese and onion in pie plate. Beat Bisquick, milk, eggs, salt and pepper in medium size bowl with electric mixer until smooth, about 1 minute. Pour into pie plate. Bake in a hot oven (400°) for 35 minutes or until top is golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining quiche.
Mix oleo and sugar. Add bananas, eggs, vanilla and milk. Mix well. Add flour and baking soda. Fold in nuts. Pour batter into a greased and floured tube pan. Bake at 350° for 45 minutes.
Mix first 5 ingredients together, then mix rest of ingredients and pour over the others. Cover and refrigerate.
Cream together butter and sugars. Add eggs and flour. Beat well. Add chips. Sift flour and soda together and stir into the creamed mixture. Drop by teaspoons onto a greased cookie sheet. Bake 10 to 12 minutes in 375° oven.
Cream sugar and butter; add apples after soda has been added. Add flavoring to flour and sift twice. Flour nuts and raisins and fold into batter. Add well beaten eggs last. Bake in greased and floured tube pan in a preheated 325° oven for 1 hour.
Get the stuff for crust and them make it. Put "basketti" sauce on it. Put cheese on it. Put mushrooms and more cheese on it. Cook your pizza.
Mix margarine and brown sugar. Add meal and flour. Mix and then add eggs, one at a time. Add milk and vanilla. Blend. Add pecans. Bake at 350° for 45 minutes in 2 unbaked pie crusts.
Mix eggs, oil, sugar and vanilla well. Combine flour, baking soda, cinnamon and salt. Add dry mixture to egg mixture, alternating with buttermilk. Then add remaining ingredients and mix well. Bake at 350° for 55 minutes. Use large pan (9 x 14 x 1 1/2-inches).
In a large casserole dish, pour 1/3 can of soup, 4 chops and 1/2 of the following: onions, carrots and potatoes. Season with salt and pepper. Layer again, beginning with soup. Add the last of the soup and cabbage quarters. Cover. Bake at 325°. Cook 1 hour. Makes 8 servings.
Stew chicken in salted water until tender. Remove from bones. Place in large baking dish. Cover with chicken. Combine soup, sherry and egg yolks. Pour over chicken and broccoli. Sprinkle with almonds. Bake at 350° for 30 minutes.
Pour warm water into a large bowl (first rinse in real hot water). If possible, check temperature with thermometer. The water should be warm, not hot (test on under part of wrist). Sprinkle yeast over water. Add sugar and salt; stir to dissolve completely. Add egg, soft butter and 3 cups of flour with wooden spoon or electric mixer at medium speed; beat very hard 2 minutes or until smooth. Gradually add 1 cup of flour, beating hard after each addition. Using hands, work remaining 2 cups flour into the dough, working dough with hands until smooth and elastic. Brush top of the dough with melted butter; cover with a double thickness of a damp towel. Let rise in refrigerator at least 2 hours or until double in bulk. Punch down dough and refrigerate, if not cooking at the time. It can be kept 1 or 3 days and then cooked.
Heat oven to 350°. Grease bottom only of 9 x 5 loaf pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well. In small bowl combine buttermilk, margarine and eggs; blend well. Add to dry ingredients, stirring just until dry ingredients are moistened. Pour into greased pan. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes; remove. Cool completely on wire rack. Wrap; store in refrigerator.
Cook lasagna and set aside. Brown hamburger and sausage; drain. Add sauce, mushrooms, green pepper and onion. Simmer 15 minutes.
Mix well. Fry in Crisco and butter. Serve with applesauce.
Brown meat slowly. Add next 6 ingredients to meat. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally. Cook noodles until tender. Drain and rinse in cold water. Combine cottage cheese with next 5 ingredients. Place half the noodles in a 13 x 9 x 2-inch baking dish. Spread half of the cheese mixture over the noodles. Add half the Mozzarella cheese and half the meat mixture. Repeat layers. Bake at 375° for 30 minutes.
Beat eggs and oil until foamy. Sift flour, salt, soda and cinnamon together. Add to egg mixture. Add remaining ingredients. Pour into a 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Remove from oven and spread with Lunar Topping. Cool before cutting.
Melt margarine in saut pan. Brown pork chops, then remove. Add bell pepper and onion; saut. Take off heat and add soups and rice. Stir. Lay pork chops on top and cover. Bake at 375° for 1 hour.
Blend first three ingredients together. Shape into two balls and roll in chopped pecans. Refrigerate a day or so before using.
Combine sugar and cocoa in a large sauce pan; add milk, stirring until smooth. Add butter. Place over high heat and bring to a boil. Boil until smooth, about 2 minutes, stirring constantly. Remove from heat. Add peanut butter and stir until melted. Add oats and mix well. Drop mixture by teaspoonfuls onto waxed paper and cool completely. Makes about 3 1/2 dozen.
Mix first seven ingredients (chicken, celery, lemon juice, salt, onion, mayonnaise and nuts). Pour into casserole dish and top with chips and grated cheese. Bake 10 to 15 minutes at 400°.
Tear cake into pieces and stir in 1 large container Cool Whip. Mix cream cheese, powdered sugar and the other container of Cool Whip and spread onto first layer. Mix glaze and strawberries together and spread over second layer.
Scald milk and cool slightly. Add shortening, salt and brown sugar and stir. When lukewarm, add egg and yeast, which has been dissolved in the 1/2 cup warm water. Add whole wheat flour and white flour and mix until all flour is moistened. Let dough rest 5 minutes. Knead bread for 10 minutes. Let rise until double in bulk. Punch down and let rise again. Form into 2 loaves or dinner rolls. Bake at 350° for 45 minutes.
Cream the butter, Crisco, sugar and flavorings. Add sour cream. Sift flour 3 times with salt and baking powder. Add alternately with milk, beating all this time. Add eggs, one at a time, beating between each addition. Bake at 325°. Test for doneness after 1 hour and 15 minutes, but it may take as long as 1 hour and 25 minutes.
Combine first 2 ingredients. Sift flour, salt, soda and 1/4 cup sugar. Mix egg, milk and shortening. Add to dry ingredients and stir until just mixed. Add cranberry mixture and combine slightly. Fill muffin cups 2/3 full. Bake at 400° for 20 minutes.
Heat oil in large frying pan. Add dry dressing mix, dill and garlic powder. Stir. Add oyster crackers and stir to mix thoroughly.
Layer carrots, croutons, and cheese. Saute onions and garlic in margarine. Add flour to the pan and stir well. Add milk and cook until thickened. Pour over the carrots. Bake at 350° for 40 to 45 minutes until brown on the top.
Most Sea Islanders historically use a bateau, a net and a pair of oars all of which they made themselves to catch enough seafoods for their families to eat and to sell at nearby cities. A	variety of fishes were in abundance in the creeks around the Islands: croakers, poggies and bass.
Mix all ingredients together. Drop by spoonful onto greased cookie sheet. Bake at 350 degrees until browned, approx. 20 minutes. AT our house we serve this with chicken and gravy for the meal then with strawberries and ice cream for dessert.
Bake cake according to directions on package in 13 x 9 inch pan. While still warm, punch holes in top of cake with handle of wooden spoon. Mix Eagle Brand milk, 1/2 can cream of coconut. Pour over cake and refrigerate to cool. Combine Cool Whip and other 1/2 can of cream of coconut and spread on top of cooled cake. Top with coconut. Needs to be kept refrigerated. Is better if made at least one day ahead.
Preheat oven to 300°. Pan size: 9 x 13-inches. Baking time: 1 1/2 hours. Serves 8 to 10.
Slice chicken into small pieces. Spray baking dish with Pam. Pour bag of broccoli into pan. Add chicken. Mix cream of mushroom soup with sour cream and add to chicken and broccoli. Combine crackers and margarine. Crumble together and top chicken. Bake at 350° for 45 to 60 minutes.
Beat egg yolks and add sugar, flour, salt, water and vanilla. Beat eggs, adding the baking powder a little at a time while beating. Fold into egg yolk mixture. Pour into angel food cake pan and bake at 350° for 50 minutes or until toothpick inserted in center of batter comes out clean.
Combine cream cheese, yogurt, honey and ginger; beat until creamy. Fold in pineapple. Refrigerate 1 hour.
Cook celery and onion together with oleo. Mix altogether. Bake at 350° for 45 minutes.
Saute onion in margarine. In small bowl, soak bread in milk. In large bowl, combine onion, bread and remaining ingredients. Mix with hands until thoroughly combined. Shape into a loaf and place in loaf pan (lightly greased). Bake 1 hour.
Cook raisins in water until soft. Drain off water. Mix applesauce, eggs and sweetener. Add oil. Mix well. Add baking soda and flour. Add remaining ingredients and stir in raisins. Bake cake at 350° for 20 to 25 minutes or until toothpick comes out clean.
Bring sugar, water, shortening and raisins to a boil. Let cool a little. Add flour, soda and salt. Stir to mix. Add fruit cake mix and chopped nuts. Grease a loaf pan. Cut waxed or brown paper to fit bottom of pan and grease again. Pour batter in pan and bake at 325° for 1 hour or until done. Remove from pan and remove paper. Glaze with honey and decorate with cherries or nuts.
Add 1/2 teaspoon garlic salt to mashed beans, 1/2 teaspoon salt and 1 tablespoon dry onions. Cook hamburger and add taco seasonings. Mix beans, meat and shredded cheese. Butter 1 side of tortillas; fill with 1 to 2 tablespoons filling. Roll up and place margarine side out in 2 (9 x 13-inch) pans. Bake at 500° for 7 to 8 minutes. Roll in plastic wrap and freeze. Microwave for 2 minutes.
Combine ingredients thoroughly. Shape into a loaf (8 x 4 x 1 1/2-inch) in a shallow baking pan. Bake in 350° oven for 1 hour. Let meat loaf stand 5 minutes before slicing.
Thinly slice zucchini and tomato. Chop chilies, pepper and onion. Grate cheese. Cook rice. Cook zucchini in small amount of water until crisp-tender.
Heat the oil and honey in the microwave for about 1 minute so it pours easily. Mix all ingredients and bake at 350° for 20 minutes. Stir after 10 minutes. When thoroughly cooled, package in airtight bag.
Coarsely grate pears to make 2 cups. Beat eggs until light and fluffy. Add oil, sugar, lemon peel, vanilla and grated pears. Mix thoroughly. Sift together dry ingredients and add to pear mixture, mixing until well blended. Stir in nuts. Pour into 3 medium greased loaf pans. Bake in 325° oven for 50 to 60 minutes until done.
Cream sugar and shortening. Add eggs and beat well. Sift dry ingredients and add to other mixture. Add vanilla and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° until just beginning to brown slightly. Do not overcook. Makes 6 to 7 dozen.
Brown chops in lightly greased skillet. Sprinkle pork chops with salt and pepper and set aside. Combine soup, milk, sour cream, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 can of French fried onions. Spoon mixture into 9 x 13 x 2-inch baking dish. Arrange chops over potatoes. Bake, covered, at 350° for 4 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Serves 6.
Heat oven to 350°. Grease a pie plate, 9 x 1 1/4-inch. Place all ingredients except topping in a blender container. Blend on high speed, stopping blender occasionally to stir, until smooth, about 3 minutes (or beat in a large bowl on high speed with electric mixer for 2 minutes). Pour into a plate; bake just until puffed and center is dry, about 30 minutes.
Brown ground meat and sausage. Add mushrooms, celery, onions and bell pepper; add water and simmer 1 1/2 hours. Mix in 3 cups corn bread and bake until crisp in 350° oven.
Melt butter and marshmallows. Add crushed peppermint and nuts. Pour over popcorn and put in a buttered tube pan. Chill. Cut. Serve.
Heat butter or oil in cooker. Saute leeks for 2 minutes. Add carrots, potatoes, celery, stock, tarragon, salt and pepper. Bring ingredients to boil. Cover and cook over medium heat until carrots are very soft (about 20 minutes). In blender or food mill, puree soup in batches. Return soup to cooker to reheat before serving. Garnish with watercress or tarragon (or parsley). Serves 6.
Combine all ingredients and mix thoroughly. Place in jar; cover and let stand at room temperature 3 to 4 days. Refrigerate.
Cook and stir constantly until makes a hard ball in water. Take off heat. Add 1/2 teaspoon soda; stir well. Pour over corn.
Steam the zucchini for about 2 to 3 minutes, then put it in a skillet with the butter and fry. When the zucchini is soft, put in the soy sauce and the lemon stuff and then the peanuts. It's really good with rice.
Blend in mixer: sugar, butter and shortening. Add eggs, one at a time. Add flavorings, then flour and milk alternately. Grease and flour tube pan. Bake in oven at 325° for about 1 hour and 30 minutes.
Combine brown sugar and butter in pan over low heat (after butter is melted, add sugar). Take pan off of heat and add flour, salt, vanilla, eggs and baking powder. Mix well. Pour mixture into a greased and floured baking pan (9 x 13-inch). Bake for 35 minutes at 350°. When cool, sprinkle with powdered sugar.
In a 9 x 13-inch pan, pour pie filling. Sprinkle cinnamon over apples. Sprinkle brown sugar and mix well. Sprinkle dry cake mix over apples and spread evenly. Pour melted butter over cake mix. Bake at 400° until brown, about 1 hour.
Melt chocolate in double boiler. Separate the eggs. Add yolks to and blend with chocolate. (Be sure the yolks are the same temperature as the chocolate.)
Blend flour and milk; cook, stirring constantly, until mixture bubbles. Cool. Cream Crisco, oleo and sugar until fluffy. Add vanilla and salt. Beat in flour mixture in portions until soft and fluffy.
Preheat oven to 350°. Line jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with waxed paper, grease. Heat butter and 1 cup semi-sweet chocolate in 3-quart saucepan over medium heat until melted. Stir remaining ingredients (except frosting) into melted chocolate. Spread evenly into pan. Bake 20 to 25 minutes. Cool 10 minutes. Invert on board. Remove wax paper. Cool completely.
Mix ingredients in pan for this layer. Mash over bottom and bake at 350° for 15 minutes. Cool.
Grind nuts, vanilla wafers and chocolate chips together. Add remaining ingredients and mix well. Form into small balls and roll in powdered sugar.
Spread bean dip on large platter. Mix sour cream, mayonnaise and taco seasoning; layer on top of bean dip. Add tomatoes, olives, green onions and cheese on top. Use the round tostado chips in box (Old El Paso). They don't break as much. Everyone will love this!
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle milk, one tablespoon at a time, evenly over surface. Stir with fork until dry ingredients are moistened. Shape into a ball. Chill 30 minutes.
Cream the shortening, butter and sugar. Add eggs, one at a time, beating well after every addition. Sift flour, salt and baking powder together. Add alternately with milk, 1/3 at a time. Add flavorings. Grease and flour a 10-inch tube pan. Bake for 1 hour and 15 minutes at 325°, or until done.
In a medium bowl with an electric mixer on medium speed, combine Port wine cheese, cream cheese, onion, mustard and Worcestershire sauce. Beat until smooth. Transfer to a bowl; place in freezer 5 minutes.
Mix well. Freeze with milk to line (about 1/2 gallon) in ice cream freezer.
Mix cornmeal, pancake mix, sugar and cocoa. Beat egg. Add egg and milk to dry ingredients. Mix. Cook in 12-inch Dutch oven with lid off, until edges are dry. Turn and cook for 2 minutes on other side.