HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolk. Add butter, salt and 1/4 cup milk. Add flour and stir until smooth, then add other 1/4 cup milk. Beat egg white until peaks form. Add sugar to whites and beat until stiff. Fold into flour mixture. Dip cut veggies into flour and then into batter. Deep fry until golden. Especially good is zucchini, onions, green peppers, mushrooms, broccoli or whatever you like best. Even apple slices are good this way. Will do about 2 pounds fresh veggies.
Combine peaches and 3/4 cup sugar in blender or food processor. Process until finely chopped. Set aside. Combine remaining 2 1/4 cups sugar, flour and salt in a Dutch oven. Stir in milk, evaporated milk and eggs. Cook over medium heat, stirring constantly, 10 minutes, until thickened. Cool. Stir in peaches and flavorings. Pour mixture into ice cream freezer and freeze.
Place the fresh ham on a roasting rack in a Dutch oven on top of the stove. Combine the ginger ale and white wine together and pour over the ham. Place in a preheated 350° oven for approximately 2 1/2 hours.
Sift the first 5 ingredients into a large mixing bowl. Stir in chopped nuts. Set aside.
Mix all together. Chill. Use as a dip for gingersnaps or any choice of cookie. Also, good with pound or angel food cake.
In a large bowl, dissolve jello with boiling water. Add blueberry pie filling and crushed pineapple. Mix well. Pour into a 9 x 12-inch pan and set until firm.
Place finely cut onion in cooking oil, frying until light brown. Stir in paprika. Cut meat in small pieces and put in skillet; sprinkle with salt. Cover and let steam, using low setting on stove. A little water may be added to keep from sticking. Let cook until tender. Take sour cream and 1/2 pint of water and flour; mix well with eggbeater. When meat is tender, pour in the mixture. Let it come to a boil. Good served with mashed potatoes.
Dissolve gelatin as directed on package. Chill each kind of Jell-O until firm. Fill the bottom of bowl with 1/2 of both kinds of Jell-O. Add apples, oranges, bananas, pineapple, coconut and pecans. Cover with remainder of Jell-O. Garnish the top with a slice of pineapple in the center and coconut and pecans around the pineapple. Return to the refrigerator.
Brown hamburger in skillet, adding next 5 ingredients. Cook spaghetti according to directions; drain in hot water. When hamburger is done, put in big kettle. Add chili beans (don't drain), tomato soup, tomato juice and chili powder. Add cooked spaghetti; simmer 15 to 30 minutes. Top with shredded cheese.
To prepare fruit: Select pears that hold their shape and have a good flavor. Allow fruit to reach the firm ripe stage. Wash, pare, core and cut fruit into uniform pieces.
In large skillet, cook beef with garlic, onion, salt and pepper until beef is crumbled and no longer pink. Add tomatoes, tomato sauce, green chiles, lime juice, sugar and spinach. Mix well. Cover and simmer for 10 minutes.
Saute onion in hot oil in a skillet over medium heat until tender. Add spinach, salt and pepper; saute 1 minute. Remove from heat. Stir in Parmesan cheese and tomatoes.
Peel and cube potatoes. Boil in a large pan for 10 minutes. Add peas and cook until just done. In a microwavable bowl, melt oleo. Add flour; stir. Cook on High for approximately 2 minutes. Stir in milk. Cook on High until the mixture thickens, stirring every 1 1/2 minutes. (Should pull away from the sides and form a rough ball.) As the potatoes and peas are boiling, add milk thickening, stirring constantly. You may not need to use all the thickening.
Bring 1 cup water to boil; stir in jello until dissolved. Add remaining 1/2 cup water and juice. Gradually add jello to cream cheese; mix until blended. Chill until thickened but not set; fold in pineapple, marshmallows and nuts. Pour into 1-quart mold. Chill until firm. Turn out onto serving plate, surrounded with lettuce. Serve with assorted fresh fruits.
Use 1 3/4-quart casserole sprayed with Pam. Toss vegetables lightly. Sprinkle with cheese. Cover and bake in 350° oven for 15 to 30 minutes. Makes 4 to 6 servings.
Mix first 3 ingredients. Sift dry ingredients together, then add to the first mixture. Add vanilla, apples and nuts. Put into a greased 13 x 9 x 2-inch pan; sprinkle top with butterscotch bits before baking in a 350° oven for about 45 to 50 minutes.
Grease 9 x 13-inch pan with butter. Layer coconut and pecans in bottom of pan. Makes German chocolate cake mix as directed. Pour over coconut and pecans. Mix cream cheese, sugar and butter. Spread over cake mix. Bake at 350° for 30 to 45 minutes.
Mix cake mix, butter and 1 egg with fork. Press into 9 x 13-inch pan, greased.
Combine Seven-Up and marshmallows in saucepan. Cook until melted. Add Jell-O and stir until dissolved. Cream the cheese in mixing bowl. Add hot mixture to cheese and beat until smooth. Add pineapple and nuts. Chill until almost set. Fold in Cool Whip and mayonnaise. Pour into oblong dish or mold. Refrigerate until set.
Soften gelatine in 1/2 cup cold milk. Heat remaining milk, then add gelatine mixture. Stir to dissolve. Beat stiff all the egg whites with 3 tablespoons sugar. Set aside. Combine egg yolks, sugar, salt and Tang. Beat just enough to blend. Slowly add hot milk mixture. Mix well. Pile beaten egg whites on top. Swirl lightly. Pour into 9 x 9-inch pan or casserole. Set into a pan of hot water. Bake in slow oven, 300°, until inserted knife comes out clean.
Combine the first 4 ingredients. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes. Top with remaining onions and bake 5 more minutes.
Wash cucumbers and place in jars with dill, garlic and pepper. Heat vinegar, water, salt and alum. Pour over cucumbers in jars and seal.
In a saucepan, combine vegetables and boiling water. Bring to a boil again. Cover and simmer 5 minutes. Drain well. Meanwhile, melt the butter in a saucepan. Blend in flour and cook for 1 minute. Gradually stir in milk; simmer, stirring, until smooth and thick. Add cheese and seasonings. Mix in vegetables, onion and pimento. Spread into buttered 1-quart casserole. Bake at 350° for 30 minutes or until bubbly. Good served with pork.
Prepare cake mix according to package directions. Bake in a loaf pan. When cooled, poke holes in the top and pour the Kahlua over the top. Allow it sit uncovered overnight. Break the cake into pieces and put in the bottom of a serving bowl. Prepare mousse according to package directions. Layer on top of cake pieces with mousse, Cool Whip and chocolate bars, broken into pieces.
Cream butter and powdered sugar. Gradually add flour, mixing until well blended. Pat into ungreased 9-inch square pan. Bake at 350 degrees for 20-22 minutes or until golden. Beat eggs, brown sugar, corn syrup and salt until smooth. Pour over crust and sprinkle with pecans. Bake 40-45 minutes or until set. Cut into bars.
Mix the cream cheese, sugar and vanilla at medium speed until well blended. Add eggs; mix until blended. Pour mixture into crust. Bake at 350° for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Fry beaten eggs until firm in the oil, remove from heat and mash with fork. Return eggs to stove with meat. Add onion. Cook over medium heat, stirring constantly for 3 to 4 minutes. Add rice and mix, then add soy sauce, sugar and salt if needed. Stir until rice is hot.
Cream the egg yolks, powdered sugar and vanilla. Put all in a mixer and beat. Mix with the batter the whipped cream or Cool Whip.
Mix together with mixer the shortening and sugar until fluffy. Add eggs and molasses and mix on slow speed until blended. Add flour mixture a little at a time. The dough will be stiff.
Combine carrots, onion and potatoes with stock in soup pot. Bring to boil. Reduce heat and simmer covered for 10 minutes. Transfer to blender. Blend until smooth. Return to pot. Stir in buttermilk and nutmeg. Heat through. Stir in cheese to melt. Salt and pepper to taste. Serve garnished with parsley along with whole wheat French bread and green salad.
Use large cucumbers. Peel, slice and core out centers for 1 gallon rings. Place in large pan or gallon glass jar. Mix pickling lime with enough water to cover. Let stand 24 hours. Drain. Wash in clean water. Soak in cold water for 3 hours. Mix red food coloring, powdered alum and enough water to cover cucumbers in large kettle. Simmer 2 hours. Drain. Bring to a boil the vinegar, sugar, 1 cup water, cinnamon sticks and red hots. Pour over cucumbers. Reheat syrup for 3 days and pour over cucumbers. After 3 days, pack cucumbers into hot jar and pour hot syrup over them. Seal.
Finely shred enough orange peel to make 1/2 teaspoon; set aside. Remove the remaining peel from orange and section orange over a bowl to catch juice. Measure 2 tablespoons of the juice.
Mix macaroni shells and cheese as directed on box. Add tuna, cream of mushroom soup and mushrooms. Mix well. Pour into baking dish and sprinkle with either Durkee French fried onions or crumbled Ruffles potato chips. Preheat oven. Bake at 350° for 30 minutes. Can use 2 cans of tuna, if desired.
Grease a 9 x 13 pan. Slice bread in 1 1/2-inch slices. Place all in pan overlapping. Mix all the ingredients in a bowl. Pour over bread. Cover. Refrigerate overnight.
Place chicken breast halves between sheets of wax paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
Soak crumbs in milk. Add remaining ingredients; mix well. Pack in a loaf pan and bake for 1 1/2 hours at 350°.
Melt shortening and brown the ground beef. Add onion, green pepper and mushrooms. Cook until tender. Add salt, pepper, oregano, tomato soup, tomato paste, water and Worcestershire sauce. Place a layer of noodles in greased 3-quart casserole, then a layer of meat sauce and half of cheese. Repeat. Top with cheese. Bake in 3-quart casserole uncovered in 375° oven about 45 minutes.
In large mixing bowl, beat cream cheese, confectioners sugar and peanut butter until creamy. Stir in chopped Snickers bars. Gently fold in whipped topping just until mixed (save some Snickers bar for topping). Pour into crusts and refrigerate overnight.
Dissolve yeast in warm water. Mix together, let stand. Sift dry ingredients in bowl. Cut shortening into dry ingredients. Add buttermilk and yeast mixture to dry ingredients. Do not let rise. Roll out biscuits immediately or store in refrigerator.
In skillet, brown beef and cook onion in shortening until tender. Stir to separate meat. Pour off fat. Add your favorite can of cream of whatever soup and the rest of the ingredients. Cook for five minutes; stirring every now and then. Serve on buns. Yields 6 soupburgers.
Mix dry ingredients. Add oil, eggs and carrots; mix well. Pour into three 8-inch cake pans. Bake at 350° until done.
Combine chopped dates, nuts, candied fruit, honey and fruit juice. Cream butter and sugar until fluffy. Beat in eggs one at a time and add to fruit mixture. Sift flour together with salt and soda. Mix into liquid mixture. Put into loaf pans or tube pan. Bake in slow oven, 275° 1 1/2 hours or until wooden pick comes out clean. Don't over bake.
Sift flour with baking soda and spices. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture and then add applesauce, nuts and raisins. Mix well. Pour into 10 x 16 pan. Bake 25 minutes at 350°. Sprinkle with confectioners sugar when cool.
Shred cabbage; place in ice water for 45 minutes; drain. Add water chestnuts, mushrooms and onion. Then mix soy sauce and mayonnaise. Pour over cabbage mixture, then add chow mein noodles. Toss and serve.
Spray shallow baking dish with nonstick cooking spray. Place chicken in dish. Combine all remaining ingredients; pour over chicken. Cover; bake at 350° for 45 to 50 minutes. (One serving contains 207 calories and 27 calories from fat.) Serves 6.
Pour boiling water over oatmeal. Stir and set aside. Cream together the sugars and Crisco. Add eggs, beating after each. Add flour gradually. Add the rest of ingredients. Whip up oatmeal and add to creamed ingredients. Bake at 350° for 30 minutes.
Put slices of bread in bottom of flat baking pan. Put sausage over bread in bowl. Add remaining ingredients; mix and pour over bread and sausage. Cover and set in refrigerator overnight. Bake 35 minutes in 350° oven.
Mix the milk, mustard, honey, salt and curry powder with the melted butter. Place the chicken parts in a baking dish and pour the mixture over the chicken, covering each piece thoroughly. Place in a 350° oven and bake until chicken is golden, about 1 hour. Baste the chicken with the glaze several times while baking. (Sauce can be doubled and refrigerated and it will keep indefinitely.)
Prepare vanilla pudding as indicated on package. Add Grape-Nuts cereal. Fold in the Cool Whip. Chill and serve.
Cook rice according to directions on package. Saute onion in margarine until onion is done. Cook broccoli according to package directions. Cut up broccoli into small pieces. Mix rice, margarine, onion, broccoli, soup and Cheez Whiz in large bowl. Pour into casserole dish sprayed with Pam. Bake in a preheated 350° oven for 25 minutes.
In a large bowl, beat sweetened condensed milk, water and pudding mix together. Chill 5 minutes. Fold in whipped cream. Put in 2 1/2-quart bowl. Put in pudding mixture, then wafers, bananas and pudding. Repeat layers twice, ending with pudding. Chill.
Blend cocoa into melted butter. Add other ingredients; mix well. Pour into pie shell. Bake for 25 minutes at 350°. Cool. May top with ice cream. Yum! Keeps well.
Beat egg whites and sugar together for 15 minutes. Add lemon juice, salt and strawberries. Whip together cream and vanilla. Fold into egg mixture. Pour into graham cracker crust and freeze.
Dissolve yeast in warm water. Scald milk and butter; cool to lukewarm. Pour over sugar to dissolve it. Add egg and dry ingredients. Mix in drained raisins. Let rise once. Second time shape into 2 loaves. Bake at 350° for 30 minutes.
Cut cauliflower into flowerets. Steam over simmering water for 6 to 8 minutes or until tender-crisp. Meanwhile, combine all remaining ingredients in a saucepan. Simmer for 10 minutes. Place cauliflower on serving plater. Spoon tomato sauce over the top. Serve with broiled lamb chops, baked potatoes and lemon souffle for dessert.
Mix sugar, eggs and vanilla. Cream mixture. Add all other ingredients. Roll on a spoon the size of walnuts and bake in a 325° oven for 10 minutes.
Mix together all ingredients. Pour into 2 unbaked pie shells. Bake 35 minutes at 350°.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat. Gradually blend in milk.
Cook chicken until comes off bone easily in the 4 quarts of water. Add salt and pepper. When done remove from chicken gruel; let cool. Add enough water to make 4 quarts gruel. Add 2 to 3 drops yellow food coloring to gruel for color. Mix flour, egg and buttermilk together. Make sure dough is stiff and easy to handle; roll on a floured surface as thin as possible. Cut in 1 1/4-inch squares. Drop in boiling gruel; stir with wooden spoon. After all dough is dropped in, cut off heat and cook 5 minutes. Pick chicken off bone; add to dumplings.
Scrub and bake sweet potatoes until soft. Peel and cut in 1/4-inch slices. Place slices in bottom of shallow casserole. Cut margarine in small pieces and spread over top of potatoes. Sprinkle lightly with salt. Sprinkle sugar evenly over potatoes. Add water. Bake, uncovered, at 375° for about 40 minutes. Serves 6.
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping, then whip until smooth. Fold in fruit and chill until mixture will mound. Spoon into crust. Chill 2 hours. You may garnish with additional fruit.
Cook macaroni as directed on box. (Be sure to add required salt while cooking macaroni.) Drain. Put in a bowl. Beat sugar, flour and eggs together. Add juice drained from fruit and cook until thick, stirring constantly. Add to cooked macaroni. Let set in refrigerator overnight. Next day, add drained fruit and Cool Whip.
Combine sugar, corn syrup and salt in 1 1/2-quart glass dish. Microwave on High 4 minutes. Stir in peanuts. Cook on High 4 more minutes. Stir in butter and vanilla. Cook 1 minute. Remove from microwave and add soda. Should be fresh soda or it won't work right. Pour immediately on lightly greased baking sheet. Let stand until cool. Break into pieces.
Let ice cream soften; put into bowl and stir. Next pour into pie shell. Then stick Bonbons into ice cream (be sure to keep Bonbons frozen until time to use). Cover with plastic lid and refreeze. When ready to serve, remove from freezer and cover top with Cool Whip and drizzle with chocolate syrup.
Combine cornmeal, milk, sugar and salt. Gradually stir into boiling water; cook and stir until thickened and bubbly. Cook, covered, over low heat about 10 minutes. Crumble sausage finely; add to cornmeal mixture. Pour into loaf pan. Cover and chill. To serve, cut scrapple into 1/3-inch thick slices; dip in flour. Fry slowly in butter for 15 to 20 minutes or until lightly browned, turning once. Serve with butter and maple syrup, if desired.
Mix all ingredients together, except chicken. Dip all chicken pieces into this mixture and place in glass baking dish. Pour remaining sauce over chicken. Cover and let sit in the refrigerator overnight. Bake uncovered at 350° for 1 hour to 1-1/2 hours. Baste 2 or 3 times, and turn chicken once during baking.
Mix the brown sugar (loosely packed) and dry mustard together. Place the ham slice in a 2-inch deep baking dish or a cast-iron skillet. Sprinkle with the brown sugar and dry mustard. Pour enough milk around the ham to come nearly to the top. Bake at 350° for about an hour. Has a wonderful flavor.
Saute onion in oleo. Add remaining ingredients, except cheese. Simmer 15 minutes. Turn into greased casserole. Top with cheese. Bake at 350° for 35 minutes.
Mix. Pour into Bundt or angel cake pan. Bake at 350° for 1 hour.
In large bowl, mix zucchini, grated cheese, garlic, basil, salt and pepper. In another bowl, mix the Bisquick, oil and eggs. Fold into ingredients of large bowl and mix. Put in a baking pan and sprinkle top with bread crumbs. Bake at 350° for 45 minutes. Serves 8.
Cook hamburger and beans until hot. Toss the lettuce, tomatoes, avocado, onion and cheese together. Add 1 small bag taco flavored Doritos and 1/4 bottle Catalina dressing. Toss. Add meat and beans and toss lightly. Serve.
Prepare cake by package instructions and spoon into 9 x 13-inch pan. Bake at 350° until cake tests done.
Beat eggs in a large bowl. Stir in potatoes, onions, salt and flour. Mix. Drop spoonfuls into frying pan, well covered with melted oleo or butter. Flatten and brown on both sides. Serve with sour cream or syrup.
Combine all ingredients except cheese. Pour into 6 x 10-inch baking pan or casserole. Remove from oven; sprinkle cheese over top and return to bake 10 to 15 minutes longer until cheese is melted. Great with steaks, roast beef or chicken. Bake at 350° for 35 minutes, plus 10 to 15 minutes after cheese is added.
Cream butter and sugar until light and fluffy. Add beaten eggs. Combine soda and buttermilk; add to mixture. Add other ingredients. Bake in 3 layers. Test with toothpick.
Combine cocoa, sugar and salt; add eggs, milk and margarine. Pour into pie shells. Bake at 350° for 25 to 35 minutes.
Line a 9 x 13-inch pan with whole graham crackers. Prepare pudding mix according to package directions. Fold in Cool Whip. Pour one-half of pudding mixture over crackers. Layer more crackers and the remaining pudding mixture. Top with another layer of crackers. Spread frosting on top, filling in the cracks between crackers to make it smooth. Cover and refrigerate overnight.
Heat oven to 350°. In mixing bowl, mix soups, tomatoes, milk, onion and 6 tablespoons chicken broth. Stir well. Layer in Pyrex baking dish in this order: chips, chicken, soup mixture, chips, chicken, soup mixture, etc., then top with the grated cheese. Bake 1 hour at 350°. Let set overnight in fridge before cooking.
Combine first 5 ingredients. Mix well. Toss fruit and pecans with flour to coat. Stir fruit and nuts into cake mix. Mix well. Pour into two 9 x 5 x 3 inch loaf pans greased and lined with waxed paper. Bake at 275° for 1 and 3/4 hours or until cake tests done. Makes 2 cakes. Soak and baste with orange juice for a few days (2 to 3 days should be enough...too long soaking makes cake tear when cut).
Soak white beans 4 to 6 hours in 1-quart water. Put beans and soaking liquid into stockpot. Add celery, garlic and onion. Bring to a boil and simmer 1 to 1 1/2 hours or until beans are tender. Add defatted chicken broth, red wine, olive oil, tomatoes, pepper, basil, oregano and salt. Heat to boiling. Add green beans, carrots and potatoes. Simmer 30 to 40 minutes or until vegetables are tender. Add macaroni.
Mix cucumbers with sour cream, then mix vinegar and sugar. Add to cucumbers. Let set in refrigerator until chilled.
Bake vegetables as directed on package; drain and cut up cooked cauliflower. Mix vegetables and place in a 1 1/2-quart Pyrex dish. Spread cream of mushroom soup on top of vegetables; mix. Top with cheese soup. Bake at 350° for 35 minutes.
Cut beets and potatoes into 1/2 - 1 inch cubes. Combine with celery. Blend vinegar, oil and salt to make dressing. Combine celery, beets, potatoes and salad dressing. Slice eggs and place on top of the salad making a decorative edge. Spoon relish on the top of the salad, inside the ring of egg slices, sort of like a bulls eye. Serve cold as an accompaniment to a meal. Serves: 6-8.
Pour water over tea and let cool. Strain and add remaining ingredients. Simmer mixture for 20 minutes. If too strong add water. Add extra sugar to taste. This recipe makes 16 to 20 cups.
Cook macaroni until done; drain. Add cheese from package. Mix together remaining ingredients. Pour into baking dish. Place shredded Cheddar cheese on top. Bake at 350° until cheese is light brown, about 30 minutes.
Preheat oven to 325°. Grease and flour loaf pans. Beat eggs; add milk, sugar, zucchini and vanilla. Cream together. Add sifted dry ingredients and then add chocolate chips. Mix well. Bake 45 minutes or until done.
Mix all ingredients well. Make into log rolls; roll in foil. Refrigerate 24 to 36 hours. Pierce foil with an ice pick; back on rack for 3 hours at 250°.
Mix ingredients well. Bake at 350° for 30 to 35 minutes.
Brown meat and onion in skillet. Drain. Cook macaroni in pot of water until done. Drain. Mix meat and macaroni together in pot. Add sauce and chili powder. Add salt and pepper to taste. Let simmer together about 30 minutes.
Wash filets and cut into serving pieces. Heat frying pan and grease lightly with olive oil.
In mixing bowl, cream butter and sugar. Combine flour and cornstarch, gradually add to creamed mixture. Pat into ungreased 15 x 10 pan. Pierce several times with a fork. Bake 350° for 40 - 45 minutes or until lightly brown. Cut while warm. Yield about 6 dozen. Store in airtight container.
Brown fryer in covered pan. Add sliced squash, corn on cob (cut into smaller	pieces), garlic, salt and onions. Finish cooking uncovered.	Mash squash and add can of corn. Cover and finish cooking until all is tender. Serves 8.
Mix ingredients in order listed, dissolving soda in boiling water. Pour into shallow, greased pan. Bake at 350° for 40 minutes. Serve with Gingerbread Sauce.
Brown meat, Add other ingredients. Cook on medium heat 45 minutes to 1 hour. Add 1 can cream style corn just before ready to serve.
Preheat oven to 425°. In large bowl, combine pumpkin, milk, eggs, cinnamon and salt; mix well. Pour into shell. Bake 15 minutes. Reduce oven temperature to 350° and bake 35 minutes longer or until knife inserted near edge comes out clean. Cool. Refrigerate leftovers.
Mix well. Make soft ball and mash flat with glass dipped in sugar. Red and green sugar can be used for quick Christmas cookies. Easy, fast and good!