HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add salt to egg whites. Beat until they stand up in peaks and are stiff, but not dry. Add sugar, very slowly, 1/2 at a time. Beat constantly. Beat in vanilla. Spread on pie and bake in a slow oven, at 300°, for about 10 minutes.
Heat oven to 400°. In a large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Add flour, cream of tartar, baking soda and salt; mix well.
Preheat oven to 375°. Prebake shell. Cook bacon crisp and drain. Saute onions slowly in the butter or oleo (I use 2 tablespoons bacon drippings) and onions until almost tender. Add the minced garlic and continue until the garlic begins to change color. Strew the grated Swiss cheese (1/4 cup) in bottom of shell. Break up the pieces of bacon and strew over the Swiss cheese. Sprinkle a little grated Swiss over the bacon.
Scrub carrots well. Peel potatoes and onions. Cut carrots and potatoes into pieces; chop onion and celery. Pressure cook, or boil vegetables, until soft.
When ingredients are combined. Press into pie pan with hand. This makes one (9-inch) pie crust.
Brown meat; drain. Stir in tomato sauce and taco seasoning. simmer 5 minutes. Press dough onto bottom of pizza pan. Prick with fork. Bake at 375 degrees 10 - 12 minutes. Cover with meat mixture, then velveeta. Continue to bake until cheese melts. Top with remaining ingredients. Serve with sour cream if desired.
Cook noodles and drain. Brown hamburger and onion. Add other ingredients. Bake in 9 x 13-inch casserole at 350° for 1 1/4 hours. Top with cheese and melt.
Cream sugar and eggs together. Add all other ingredients and mix well. Grease and flour wax paper in pan. Pour mixture and bake on a 12 x 18-inch cookie sheet at 350° for 15 minutes. Turn into a dish towel that has been sprinkled with powdered sugar and roll it up. Cool and unroll, fill, reroll and chill.
Slightly defrost lemonade and strawberries and blend together in blender. Pour into a plastic container and freeze. Four hours before serving, defrost at room temperature. Place in punch bowl and pour 7-Up over mixture. Garnish with fresh strawberries or add a package of frozen strawberries.
Mix and press in a 9 x 13-inch dish. Bake at 400° for 8 minutes. Cool.
Combine first 2 ingredients. Bring next 4 ingredients to a boil. Add to flour and sugar mixture. Add remaining ingredients. Bake at 350° for 35 to 40 minutes.
Mix first 7 ingredients together. Stir in cheese. Cover and refrigerate at least 2 hours. Makes 3 cups. Keeps up to 3 weeks.
Cream together butter and sugar. Add beaten egg. Measure and sift dry ingredients. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with the liquid mixture, a small amount at a time. Beat after each addition until smooth. Pour batter into a 9 x 11 x 2-inch pan that has been lined with waxed paper. Bake for 45 minutes at 350°.
Variation: Substitute 1/2 cup fine chopped ham, 1/4 cup chopped green pepper and 1/4 cup chopped onion for bacon and green onion.
Mix all ingredients well. Form into balls the size of a walnut. Roll in white sugar. Bake at 350° for 8 minutes.
Mix Veg-All, corn, celery, onions, cheese and mayonnaise together. Top with cracker crumbs and oleo. Bake 30 minutes at 350°.
Place chicken in baking dish and sprinkle with salt, pepper and paprika. Brown almonds in margarine and remove from pan after browning. Add onions and mushrooms to remaining margarine and saute. When slightly browned, add herbs, lemon juice and sherry. Return almonds to onion mixture and stir together. Spoon over chicken. Cover with foil and bake 1 hour at 350°. Cook rice according to package directions. Lift cooked chicken out of sauce. Gently stir cooked rice into sauce to serve. Spoon rice mixture on platter. Place chicken on top of rice and garnish with parsley. Serves 6.
Separate eggs, saving both yolk and whites. Combine lime juice, egg yolks and condensed milk. Pour into pie shell. Top with meringue from egg whites. Bake at 350° for a few minutes.
Cook bacon until crisp, then crumble or cut into small pieces before cooking and cook until well done. Cook Minute rice according to directions on box. Put tomatoes and 1/2 of cheese (cut in small pieces) in a 9 x 13-inch cake pan. Add bacon pieces and rice. Stir until well mixed. Add rest of cheese, cut in small pieces, and salt and pepper to taste. Bake at 350° for 45 minutes to 1 hour or until slightly browned on top.
Brown onion and green pepper in 2 tablespoons oil. Brown ground beef with onion and pepper; simmer 10 minutes. In large mixing bowl, combine all ingredients. Bake for 30 minutes in a 350° oven.
Cream the peanut butter, cream cheese and margarine together. Add powdered sugar and milk; mix well. Fold in topping. Pour into pie crust and freeze.
Boil chicken with carrots, celery and onion. Drain. Throw carrots and celery away. Cut up chicken and place in broth. Add 1/3 cup flour, 2 tablespoons of Good Seasons Italian dressing and eggs. Add to chicken; add seasoned salt, also. Take 6 cups flour, 3 tablespoons butter and little of chicken broth and mix together. Roll out the dumpling mix, then cut in strips and place in chicken and cook until done.
Fry bacon in skillet, remove bacon, but leave grease in pan. Brown beef and onion in grease. Add everything except beans and simmer 5 minutes. Add beans. Bake at 350° for 1 hour until thick, or cover with wax paper and microwave 20 minutes, or cook 6 hours in crock-pot.
Mix together pretzels, 3 tablespoons of sugar and margarine. Press into a 9 x 13-inch glass dish. Bake at 400° for 8 minutes. Cool. Beat cream cheese, sugar and Cool Whip together. Spread over cooled pretzel mixture. Refrigerate 10 minutes. Dissolve jello in boiling water. Add frozen strawberries. Mix until thickened. Spoon carefully over cream cheese mixture. Refrigerate.
Mix all ingredients and pour into greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes or until done.
Beat egg whites until stiff. Add sugar gradually; beat until glossy. Fold in flour, salt, vanilla and coconut. Line baking sheet with greased heavy brown paper. Drop mixture by teaspoons on paper. Bake at 350° for 20 minutes. Makes 2 dozen.
Arrange the fish in a single layer in heat- proof platter or shallow baking pan. In small saucepan combine lemon juice, butter, onion, brown, sugar, dry mustard, salt and pepper. Heat, stirring, till blended. Pour sauce over fish. Preheat broiler. Broil fish slowly, about 4 inches from the flame, basting 2 or 3 times with sauce till fish is browned and will flake when tested with fork. Sprinkle with paprika after final basting. Arrange cooked baby carrots and asparagus spears around edge of platter and serve. Makes 6 servings.
Mix all ingredients in blender. Pour into 9-inch pie pan sprayed with Pam. Bake at 350° for 45 minutes.
Mix sugar and milk in heavy, deep pot. Let mixture come to a boil. Cook over low heat until it forms a soft ball when tested in cold water. Remove. Add peanut butter and vanilla. Beat until creamy. Pour into greased dish. Cut into squares.
Cook beans for 2 hours. Brown ground beef. Add together with all other ingredients and continue simmering for 45 minutes to 1 hour.
In a mixing bowl, combine sugar, peanut butter and butter. Mix well. Shape into 1-inch balls and place on a wax paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt the almond coating in a double boiler or microwave-safe bowl. Dip balls and place on waxed paper to harden. Yields 2 dozen.
Break the eggs into a bowl; warm to lukewarm without drying out. Preheat oven to 400°. Beat the eggs with the baking powder and salt until thick and very pale. Gradually beat in the sugar; continue to beat until thick. Beat in the vanilla. Sift the flour twice; fold into the egg mixture. Spread the mixture over a 10 x 15-inch jelly roll pan that has been greased, lined with wax paper and greased again. Bake for 12 to 15 minutes, or until golden. Turn out onto a cloth towel sprinkled with 10x sugar. Peel off paper. Roll up from the long side, enclosing the towel. Cool on a rack. When cake is cool, unroll, spread with preserves and reroll without the towel. Serve in slices. Makes 10 servings.
Combine ingredients and press into 8-inch or 9-inch pan. Refrigerate 1 hour before filling. Carbohydrate 11 g, protein 1.5 g, fat 3.7 g, calories 84. Each serving 1/8 pie crust, exchange per serving: 1/8 crust = 1 fruit, 1 fat.
Preheat oven to 400°. Wash and pat dry mushrooms. Twist off stems (set caps aside) and mince stems. In skillet, melt margarine over moderate heat; add green onions, celery and mushroom stems. Cook uncovered, stirring often until vegetables are soft (about 5 minutes). Add tomato, marjoram and pepper. Cook covered 5 minutes. Stir in bread crumbs and remove skillet from heat. Spoon mixture into mushroom caps, mounding it up slightly. In lightly greased 13 x 9 x 2-inch baking pan, arrange mushrooms in single layer. Bake uncovered for 20 minutes or until lightly browned.
In a medium bowl, combine the crumbled crackers and milk. Stir together sugar, salt, flour and baking powder. Add raisins, then add graham mixture. Stir in butter and egg until smooth. Fill greased muffin cups 2/3 full. Bake in 400° oven about 20 minutes. Makes 8 muffins.
Mix sugar and	oil. Blend. Add carrots and eggs. Add flour, cinnamon and nuts. Pour into an 8 or 9-inch cake pan. Bake for 25 to 30 minutes at 350°.
Boil water until bubbling hot. (Hot water cooks the meal.) Slowly add water to dry mixture. Texture should be firm. Wet hands and form meal into oval shape. Place in hot oil frying until golden brown.
Mix eggs and ham. Melt margarine in saucepan. Stir in flour and mix well. Slowly stir in milk. Stirring constantly, bring to a boil. Season with salt and pepper. Add cheese, parsley and egg and ham mixture. Blend well. Cool. When mixture is cold, shape into croquettes. Dip in beaten eggs and roll in breadcrumbs. Fry in deep fat until golden brown.
Sprinkle gelatin on 1/2 cup chicken broth to soften. Stir over low heat until gelatin is dissolved. Stir in remaining broth. Chill until slightly thickened. Stir chicken, lemon juice, celery, olives, onion and salt into gelatin. Pour into 9 x 5 x 3-inch loaf pan. Chill until firm. Garnish with pimiento and tomato wedges.
Saute celery and onion in butter about 10 minutes. Add mushrooms, bouillon cubes, soup, milk, almonds and Minute rice in order given. Cook slowly for 15 minutes. Add cut-up chicken and chopped eggs.
*To sour milk, add 1 teaspoon vinegar to milk; let stand 5 minutes.
Brown mushrooms in butter in a heavy skillet. Remove mushrooms and brown pork chops on both sides. Season with salt and pepper; add 1/2 cup water, Worcestershire sauce and mushrooms. Cover and simmer for 40 minutes. Remove chops and keep warm. Prepare gravy in juice with mushrooms in skillet. Mix flour and remaining 1/2 cup water. Add to the juices. Cook, stirring constantly, until thickens. Reduce heat and simmer 5 minutes. Stir in sour cream. Serve at once over pork chops. Sprinkle with paprika.
Heat oven to 350°. Cut sausage into 3 or 4-inch pieces. Pierce with fork. Add oil to roaster. Place sausage in it and cook in oven for 15 to 20 minutes. Turn sausage and pierce other side. Cook another 15 to 20 minutes. Remove from oven and drain oil, reserving about 2 tablespoons in roaster. Add potatoes; season and add bell pepper and onion. Add a little more seasoning. Cover with roaster lid and cook about 10 minutes. Remove from oven and gently stir to combine all. (May want to add more seasoning.) Cover and cook until potatoes are tender.
Mix cream cheese, mayonnaise and onion juice to make a spread. Trim bread and spread a small amount of cheese mixture on slices. Place on wax paper. Add pickle to top of cheese mixture and roll bread around pickle. Roll in wax paper and twist ends together. Refrigerate for at least 24 hours. When ready to serve, slice into desired size pieces.
Sift sugar, flour, baking soda and cinnamon. In a separate bowl, mix eggs, crushed pineapple and juice, oil, vanilla, salt, coconut, carrots and pecans. Add dry ingredients to the liquid mixture. Line 3 (8-inch) cake pans with waxed paper. Bake 35 to 40 minutes at 350°. Remove from oven and cool on racks for 30 minutes.
Halve and pit avocados and scoop out flesh into a bowl. Mash avocado to desired consistency and mix in remaining ingredients. Cover with plastic wrap and refrigerate for about one hour before serving. Serve with tortilla chips.
Combine sugar and flour. Coat beef with flour mixture. Brown in hot shortening. Add seasonings, tomatoes and broth to meat. Cover and simmer 1 1/2 hours or until meat is almost tender. Stir in vegetables, except peas. Cover and cook about 15 minutes more. Add peas and cook 8 more minutes. Yield: 6 to 8 servings.
Combine all the ingredients and pour over Top Round London Broil. Refrigerate for about 1 hour.
Mix first 5 ingredients together. Put in microwave just to heat. Top with toasted, slivered almonds. Serve on small slices of bread or crackers.
Boil cut up chicken and potatoes in small amount of water with salt added. When chicken is tender, pull off bones and cut in small pieces. Add potatoes, peppers and Tony Chachere to taste. Form in balls, roll in flour and fry in fat. Drain and serve.
Drain onions. Add cheese with a small amount of milk. Thicken with thin white sauce. Put in casserole and top with bread crumbs. Put in oven until bread crumbs are a golden brown.
Cream butter and sugar. Add eggs and beat with electric mixer until smooth. Add flour and flavorings; continue beating 2 or 3 minutes. Bake at 300° about 1 1/2 hours or until tested done in tube pan, which has been sprayed with Pam.
Sift together the dry ingredients. Cut in butter until mixture is crumbly. Add eggs, orange peel and juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until toothpick comes out clean. Remove from pan and cool on a wire rack.
Use at room temperature. Do not thaw. Spread the 2 cans of bean dip in casserole dish; spread avocado dip over bean dip. Mix sour cream, salad dressing and taco seasoning. Spread over avocado dip. Spread grated cheese over sour cream mixture; sprinkle chopped green onions, tomatoes and ripe olives on top.
Put zucchini, onions, carrots and peppers through food grinder using medium blade. Sprinkle with salt. Let stand overnight (I let stand about 3 to 4 hours). In morning, drain and rinse well with cold water. Mix together the remaining ingredients. Bring to boil in a large kettle. Add the ground vegetables, then simmer for 30 minutes. Ladle into hot jars. Makes 7 pints.
Place sliced apples into baking dish. Mix butter, flour, brown sugar and oats. Heat and pour on top of apples. Bake at 350° for 30 minutes. Serve warm, good with vanilla ice cream.
Mix first 3 ingredients in large bowl. Mix remaining ingredients in separate bowl. When both are well mixed, put together in one large bowl and mix. Put into wax paper-lined loaf pans or angel food cake pan. Cover with cloth and put in refrigerator to set for 7 days. Keep in refrigerator.
Beat eggs until fluffy. Add rest of ingredients. Beat 5 to 6 minutes. Pour into oiled tube pan. Bake at 350° for 45 to 60 minutes.
Split loaf of French bread. Finely chop green onions (tops and all). Mix onions, cheese and mayonnaise together. Spread mixture evenly over the bread and put under broiler. Watch carefully! Slice and serve to great raves!! Remedy loves to eat large amounts of this - honest!
Sift 1/2 box sugar into shallow pan. Measure the 4 tablespoons into another bowl and save remainder of sugar for rolling Nutty Fingers. Cream butter and sugar well; add flour and pecans. Shape into finger size rolls and cook until lightly brown at 250° to 300°. Do not overcook. Remove from oven and cool slightly before rolling in remaining sugar. Yields 5 to 6 dozen.
Combine sugar, salt, spices and water in a small saucepan. Bring to a boil. Reduce heat. Simmer 10 minutes. Combine apple juice and fruit slices in a large saucepan. Heat gently. Strain hot spice liquid into apple juice and serve warm. Yields 2 quarts.
Preheat oven to 375°. Cook noodles according to package directions; drain. In large bowl, toss noodles with Ricotta, Mozzarella and Parmesan cheeses. In a 2-quart oblong baking dish, spoon enough sauce to cover bottom. Layer 1/2 the noodle mixture and 1/2 the sauce. Repeat until all ingredients are gone. Bake for 25 to 30 minutes.
Cut each biscuit in half. Roll into pencil shape about 4 inches long. Place on ungreased cookie sheet; brush with melted margarine. Sprinkle with sesame seed. Bake at 400° for 12 minutes or until lightly brown.
Mix all ingredients together and refrigerate about 1 to 2 hours before serving. This recipe is great as a dip with pita bread or sliced cucumbers and onions.
In large bowl, beat eggs until foamy. Add flour and sugars; beat until well blended. Blend in melted butter; stir in morsels and nuts. Pour into pie shell. Bake in preheated 325° oven for 1 hour. Serve warm with ice cream.
Bake cake according to instructions on box. Dump in pineapple in pan; spread out. Dump in cherry pie filling; spread around. Sprinkle dry cake mix on top and bake.
Drain spinach and squeeze all the water out. In a large bowl mix sour cream, mayonnaise and soup mixes; stir until well blended. Add spinach and mix well. Chill and serve. Serve with your favorite crackers or chips.
Combine sugar, water, salt and Karo. Cook to hard ball stage (256°). Add vinegar and vanilla. Cook to light crack stage (275°). Pour over popcorn and mix quickly. Press into balls with greased hands.
Layer lettuce, onion, eggs, peas and bacon in 9 x 13-inch dish in order given. Mix salad dressing and sugar and add enough milk or cream to make a smooth spreading consistency. Spread over salad like a frosting. Top with grated cheese. Refrigerate 8 to 12 hours before serving.
Arrange chicken in a large baking dish. Mix all ingredients and pour over chicken. Cover and bake 1 hour at 350°. Uncover and put pineapple slices on top. Bake, uncovered, for 1/2 hour.
Layer ingredients in a casserole dish in order given. Serve with dip size Fritos.
Add washed and sliced cucumbers to lime and water mixture and soak overnight. Then pour off this water, add fresh water to cover cucumbers and allow to soak for 3 hours. Pour off this water and pour sugar and vinegar over cucumbers. Bring to a boil and boil for 35 minutes. Add amount of pickle spice desired, either loose or tied in a cloth. Put in warm jars and seal.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 350° for about 50 minutes.
Cook the first 3 ingredients in crock-pot on high until all melted. Add the peanuts. Mix well and drop by teaspoon onto waxed paper.
Preheat oven to 350°. Cream oleo and sugar. Add eggs, one at a time, beating well after each addition until light and fluffy. Stir in vanilla and almond extract. Spread 2/3 of batter in 11 x 15-inch greased baking pan. Cover with pie filling. Drop remainder of batter on top in small bits here and there. While still warm, drizzle with glaze (one 1 cup powdered sugar, 1 to 2 tablespoons milk and flavor with almond extract). Bake 40 minutes.
Place meat between wax paper and pound. Grate the rind of 1 orange and remove remaining skin. Peel the 2nd orange; cut each in half and half again. Season the pork with pepper. Dip in flour and cook in skillet 4 or 5 minutes per side. Add onion, broth, grated rind and juice. Cover and simmer until tender. Add orange halves; heat and serve. Serves 4.
Cut fresh green beans into 1-inch pieces and cook as directed; drain. Cook onion, celery and garlic in butter until vegetables are tender. Stir in herbs. Add beans; toss lightly. Cover; heat through. Season with salt. Makes 6 to 8 servings.
Dissolve gelatin in boiling water; stir in cranberry sauce and add apple cider and Burgundy, mixing well. Chill until partially congealed; fold in apples. Pour into a 6 cup mold and chill until firm. Yields 10 to 12 servings.
Brown ground beef and drain off fat. Add onions, tomato sauce and tomatoes. Stir in pepper, salt and sugar. Simmer for 15 minutes. Cook noodles; drain and fold in sour cream and cream cheese. Stir into sauce mixture. Pour into greased casserole dish and top with shredded cheese. Bake at 350° for 25 minutes.
Cook together the sugar and Pet cream. Bring to a boil. Cook 6 minutes. Remove from heat and add margarine, chocolate and vanilla. Beat until creamy. Add nuts.
In large saucepan, combine the sugar, syrup and peanut butter. Cook over medium heat until sugar is dissolved. Remove from heat; add cereal and mix thoroughly. Spread into 13 x 9 greased pan. Pour chocolate chips over top, spreading evenly and put under broiler for only a few minutes and spread over all.
Combine all ingredients and pour over crackers; stir to coat. Place in 200° oven for 2 hours.
Scald milk. Add butter, sugar and salt. Whip in 2 cups flour and let rest 10 minutes. Add eggs, yeast and remaining flour. Mix until smooth. Let raise 45 minutes.
Melt all but 6 slices of cheese in large casserole dish with Ro-Tel tomatoes (I used the microwave). Saute sliced mushrooms in butter (I used 2 sticks). Season mushrooms to your own personal taste. After cheese has been melted and mushrooms sauteed, combine everything in large casserole dish, place the remaining 6 slices of cheese on top and bake 30 to 45 minutes or until shrimp are done.
Cream butter and sugar; add eggs, one at a time. Sift flour and powder and add alternately with milk; add vanilla. Grease and flour baking pan (angel food cake pan). Pour 2/3 of batter in pan. Mix chocolate syrup with remaining batter and then add to batter in pan. Fold together. Bake at 350° for 50 to 60 minutes.
Day before, prepare apples and French toast. In large skillet melt butter over medium heat. Add apple slices and cook, stirring occasionally until tender. Add brown sugar, corn syrup and cinnamon to apples. Cook, stirring until brown sugar dissolves. Put apple mixture into 9 x 13-inch baking pan and spread to even layer. Arrange bread slices in one layer on top of apple mixture. In medium size bowl, with fork, beat eggs, milk and vanilla until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 375°. Cream together the brown sugar, Jif and shortening. Beat in egg. Stir together the flour, baking soda and salt; add to creamed mixture. Stir in semi-sweet chocolate chips. Beat until well mixed. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten in a crisscross pattern with tines of a fork (dip fork in water, if necessary, to prevent sticking). Bake in a 375° oven for 10 to 12 minutes, or until lightly browned. Cool slightly before removing from pan to cooling rack. Makes 4 dozen cookies.
Line pan with foil; melt chocolate with oil and pour half of mixture into pan. Refrigerate about 15 minutes.
Heat oven to 325°. Prepare stuffing according to package directions. Set aside. Spread chicken pieces in a 13 x 9 x 2-inch baking pan. Mix 2 soups and milk; pour over chicken. Sprinkle with poultry seasoning. Spread stuffing over top. Bake in 325° oven 30 minutes. Let stand 10 minutes before serving.
Flatten each biscuit on a lightly greased cookie sheet. Use a lightly floured custard cup to flatten the biscuits. Spread each biscuit with 1 heaping teaspoonful of the sauce. Add meat, cheese and any other topping desired. Bake at 350° for 12 to 15 minutes or until biscuits are browned and the cheese is melted. Serve hot.
Mix ingredients and refrigerate overnight. Mix everyday for next 3 days. Fourth day, make into rolls. Bake on broiler rack at 150° to 175° for 8 hours.
Melt butter in skillet and stir in garlic, parsley, chives, brandy, cloves and nutmeg. When bubbly, add shrimp, mushrooms, tomatoes and pepper. Then saute until shrimp are cooked. Transfer to heated platter. Cook linguini or rice.