HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat 6 egg whites with 1/2 teaspoon cream of tartar until soft mounds form. Add 1/4 cup sugar and beat until stiff. Combine egg yolks, cold water, vanilla and lemon. Blend egg yolk mixture with dry ingredients. Beat 1 minute. Fold egg yolk mixture into egg white mix (1/4 at a time). Do not stir. Pour into ungreased tube pan. Cut through batter to remove bubbles. Bake at 325° for 60 minutes. Invert pan and leave until cool.
Dissolve gelatin in 2 1/2 cups boiling water. Add undrained pineapple and concentrate. Chill until partially set. Fold in oranges. Pour into 13 x 9-inch pan and chill until firm.
Heat peanut oil in King Turkey Cooker to 350°. Season outside of turkey. Secure turkey to hangers and submerge into oil. Cook 8 minutes per pound. This is the best turkey you will ever have. Meat is moist and juicy; skin is crispy. Delicious.
Cook sugar, cornstarch and drink until creamy. Add red food coloring and cool. Combine with fresh whole strawberries. Pour into cooked crust with a little sugar in bottom. Add whipped cream.
Combine onion and ground chuck or hamburger in skillet. Brown and drain. In 5-quart crock-pot, combine all ingredients. Mix well. Cook on slow about 4 hours. Serve with corn bread.
Preheat oil in an electric skillet. Mix all ingredients, then pour batter in a small funnel a little at a time. If the batter is too thick, add more milk. When pouring batter in the oil, make a circle with the batter and crisscross it back and forth. When the cake is brown on one side, turn and fry the second side until brown. Remove the cake and place it on a paper towel. Sprinkle with powdered or brown sugar and cinnamon.
Mix all ingredients well. Pour into lightly greased loaf pan. Makes 2 loaves. Bake at 300° for 45 to 60 minutes.
Dissolve jello in 3 cups of water instead of 4. Add the cottage cheese and other ingredients. Cut in squares and serve on lettuce leaf with mayonnaise on top.
Prepare noodles according to directions given on package. Brown beef separately. Place ground beef, cooked noodles and cans of soup and corn in approximately 2-quart casserole dish. Crush crackers into crumbs. Place on top after all contents are thoroughly mixed. Place in oven at 375° for 30 minutes. You can add garlic salt and/or Tabasco sauce to ground beef while browning for a spicier dish.
Combine soups, chilies and tortillas and let soak 30 minutes. Place half of soup mixture in shallow 5-quart casserole. Cover with chicken. Add layer of remaining soup mixture and top with cheese. Bake, uncovered, at 350° for 30 minutes.
Heat milk and flour on medium heat until thick. Set aside to cool. Cream shortening and sugar until no granulars. When milk and flour mixture cools, add to creamed mixture and beat until fluffy; add vanilla. Cover yellow cake mix with icing and sprinkle with coconut.
Combine ingredients together. Serve chilled with fresh fruit. I like orange sections and apple slices plus other fresh fruit.
Place into a crock-pot and melt down or place in a microwave-safe bowl until melted. Stir as needed.
Combine shrimp, Feta cheese, cottage cheese, onions, tomatoes, oregano and pepper in a large bowl. Mix well. Add pasta and herbed dressing; toss. Serve cold. Serves 8.
Melt margarine and add bread, broken up. Then add remaining ingredients together and pour over bread. Bake 30 minutes at 350°. Use 8 x 12-inch pan.
Cook and drain macaroni. In large casserole, mix together the tuna, peas, noodles, soup, salt and pepper. Add cheese package from macaroni and cheese box. Add milk; mix thoroughly. Top with crushed corn flakes. Microwave on High for 4 to 5 minutes, or heat in oven for 20 minutes at 350°. Serve with salad for a complete meal.
Brown chicken in butter. Cook sausage in drippings. Remove and drain on paper towel. Repeat with ham and vegetables. Mix together and add seasonings. Add broth and tomatoes. Bring to a boil and add rice. Bake, covered, one hour until liquid is absorbed.
Beat egg in a large bowl. Add chopped onion, celery and green pepper. Mix in all other ingredients. Put into a loaf pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Pour uncooked rice into a deep baking dish. Place pork chops on top of rice. Sprinkle 1/2 of Lipton soup mix on this. Mix mushroom soup and water in a large bowl, stirring and mixing well. Then, pour soup over pork chops. Sprinkle remaining 1/2 of Lipton mix over this. Cover with foil. Bake for 1 hour.
Combine all ingredients for 1 serving in microwave-safe bowl. Cook on High power for 2 minutes until thickened, stirring after every minute of cooking. Old fashioned oats may take longer. Cover and let stand 2 to 3 minutes before serving.
Mix first 5 ingredients well and chill in refrigerator. Serve on crisp greens; top with grated Romano cheese and toasted sesame seed.
Cut off the crust and cube the bread. Layer the bread cubes, ham and cheese in an 8 x 8-inch glass, greased baking dish. Whip with spoon, the eggs, milk and salt. Pour this over the bread mixtures and top with the melted oleo. Bake 45 minutes in a 325° oven. This can be doubled and put in a 13 x 9-inch pan.
Dissolve the jello in the hot water. Add the marshmallows and stir until dissolved. Cool until almost jelled. Add the cabbage, pineapple (with juice) and nuts. Mix the salad dressing in the Cool Whip or Dream Whip. Add this to the first mixture.
Rub the chicken breasts with marjoram and ginger. Then slice them thinly. Heat oil in a frying pan and saute the onions until glossy. Add the carrots and brown them slightly. Add the sliced chicken and saute until the pan juices are reduced by half.
Cook broccoli as directed on box and put in an 8 x 12 x 2-inch casserole dish. Combine other ingredients and pour over broccoli. Sprinkle a generous amount of dressing crumbs over casserole. Bake in 350° oven for 30 minutes or until done.
Preheat oven to 350°. Melt 1 cup margarine, stir in 1/4 cup cocoa then water. Bring to boil, remove from heat. In large mixing bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into greased pan. Bake 15 minutes or until done. In small saucepan, melt remaining 1/4 cup margarine. Stir in remaining 1/4 cup cocoa and Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
Cook lima beans until tender. Brown onions and peppers in butter. Mix with lima beans (make sure beans have been drained). Place in greased dish, cover with cheese and crumbled crackers. Bake at 350° for 40 minutes.
Place brisket in large pan. Pour liquid smoke over it. Season well with salts and onion. Cover with foil and place in refrigerator overnight.
Fry in a skillet until brown and stays together. Tastes like fried chicken.
Mix water, yeast and sugar and let set for 5 minutes. Add salt, eggs and melted margarine. Add flour until it is sticky. Cover and refrigerate overnight. Next morning, make into rolls. Let rise 1 1/2 to 2 hours. Then bake at 400° until brown.
Take chicken broth and make gravy to pour over top. Mix chicken and vegetables together. Put half of mixture in greased casserole. Cover with 1 1/2 pints toasted bread crumbs. Add the rest of mixture and top with another 1 1/2 pints bread crumbs. Pour gravy over top. Be sure to have plenty gravy. Bake 1 hour at 350° or until done.
Mix thoroughly. Roll into small balls and place on cookie sheet. Bake in 350° oven about 10 minutes or until golden brown.
Preheat ribs in skillet. Brown on both sides. Put short ribs into pot. Add tomatoes or juice, salt, pepper, potatoes, carrots and onions. Cover; simmer at medium setting for 4 to 5 hours or low setting for 7 to 10 hours.
Beat eggs in large bowl; add sugar gradually and beat until thick. Add pudding and beat. Fold in whipped topping, milk and vanilla. Pour into ice cream freezer can. Add milk to fill. Freeze ice cream according to your freezer.
Cook sweet potatoes until soft enough to mash. Add brown sugar, crushed pineapple and 2/3 of marshmallows. Mash together. Place in a buttered casserole dish. Sprinkle remaining marshmallows on top. Bake in a 350° oven until heated through and marshmallows on top are softened and nicely browned.
Preheat oven to to 350°. Mix butter, brown sugar and egg. Stir in flour and pecans. Drop by teaspoons about 2 inches apart on an ungreased cookie sheet. Dough will flatten and spread. Bake 12 to 15 minutes until set. Makes 3 dozen.
Combine hash browns, 3/4 cup butter, onions, soup, sour cream and cheese in a casserole dish. Place crushed cornflakes on top of dish. Use 1/2 cup of butter to soften cornflakes. Cook at 350° for 45 minutes, depending on stove.
Arrange pear slices evenly in a 10 x 6 x 2 inch baking dish; sprinkle with lemon juice. Combine flour, sugar, cinnamon, nutmeg, and salt; stir well, and sprinkle over pears. Dot with butter. Roll pastry to 1/4-inch thickness on a lightly floured surface; cut into 10 x 1/2-inch strips. Arrange in lattice fashion over pears; trim edges. Bake 350° for 1 hour. Yield: 6-8 servings.
Add sugar to milk, yeast and 1 teaspoon salt; mix well. Add eggs to milk mixture and mix well. Add this to flour mixture. Put in greased bowl in refrigerator overnight.
Mix preceding ingredients together and bake in 3 greased and floured layer pans at 325° for about 25 minutes.
Mix all ingredients together. Drop by tablespoons into pan with oil and fry until browned.
Mix oil, sugar, cinnamon and eggs with apples. Mix flour, soda and baking powder; then add it to your apple mixture. Grease muffin tins or loaf pans. Bake 20 to 25 minutes in a 350° oven.
Wash and stem mushrooms and set on paper towels to drain. Mix remaining ingredients well (except cheese or paprika) in small mixing bowl. Use to stuff mushroom caps. Place in buttered glass baking dish and sprinkle with either Parmesan cheese or paprika. Bake at 350° for about 15 to 20 minutes or until hot and bubbly. May microwave on High for 5 minutes, turning after 2 1/2 minutes cooking time. Serve immediately. Serves 10 to 12.
Combine rice and water in a heavy 2 to 3-quart cooking container. Bring to hard boil in uncovered container. Lower heat and cover with tight fitting lid. Simmer for 20 minutes. Do not remove lid or stir rice while cooking! While rice is cooking, heat oil in large skillet. Cut chicken into short, thin strips and stir-fry in oil until done. When rice is done, add chicken, margarine, salt and pepper, gently stirring to combine. Serve with tossed salad and cantaloupe. This is one of our family's favorite dishes. Serves 6.
Put all ingredients in crock-pot except flour and butter. Cover and cook on low 8 hours. One hour before serving turn on high. Make a paste of butter and flour. Pour into soup and stir until thick.
Preheat oven to 375°. Cut up one head of cabbage. Season as desired and boil until tender. Drain cabbage and place in a casserole dish. Place several pats of butter (as much as desired) all around in the cabbage. Cut Velveeta cheese into slices and place over the cabbage in the casserole dish. Bake in oven until cheese melts and is bubbly. Remove casserole from the oven. Crush enough Town House crackers to cover the entire casserole and melt enough butter to moisten the crushed crackers. Mix together and cover the casserole. Return to the oven and bake until the crust is browned.
Dissolve jello in water. Stir in applesauce. Cool slightly. Stir and pour into mold or dish. Chill.
Mix first 5 ingredients. Form small bite-size meatballs. Brown balls, then remove from skillet. Stir tomato paste into drippings. Add beer to this mixture. Return meatballs to sauce. Simmer 20 to 30 minutes. A pinch of dill seed may be added to the sauce. Serves 20 to 30. Keep warm in chafing dish and serve with toothpicks. (This freezes well.)
Cream butter, sugar and cream cheese until light and fluffy. Add eggs, 1 at a time. Beat after each egg. Add vanilla and lemon flavorings, gradually adding flour to mixture. Place in a tube pan and bake at 325° for 1 hour and 15 minutes.
Mix oatmeal, flour, brown sugar and cinnamon with oleo and pat 1/2 of mixture in bottom of pan. Spread rhubarb over it. Cook until thick the water, sugar, vanilla and cornstarch and pour over rhubarb. Spread remaining crumb mixture on top. Bake 1 hour at 350°. Cool. Top with Cool Whip.
Combine first 6 ingredients in saucepan. Stir well. Place over medium heat, stirring constantly until sugar dissolves, then cook to soft ball stage (approximately 232°). Remove from heat. Add nuts, stirring until well coated. Spread nuts on waxed paper and separate with a fork. Cool. Yields 2 cups.
Mix together into coarse crumbs. Drop into boiling soup or stew. Reduce heat and cook approximately 10 minutes.
In a mixing bowl, beat cake mix and sour cream with an electric mixer on medium to high speed about 2 minutes or until smooth and creamy, scraping sides of bowl occasionally. Stir in peanut butter pieces or chocolate pieces and nuts. Drop dough from a rounded teaspoon 2 inches apart on a greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes or until tops look dry. Cool on cookie sheet for 1 minute. Remove cookie and cool on wire rack. Makes about 36.
Combine water, sugar and cinnamon sticks. Boil 5 minutes, then let cool. Pour over melon balls; let marinate 1-2 hours before serving.
Shred chicken (add to sauteed onions and green chilies). Add Cheddar cheese and sour cream. Mix well; cook over low heat until all is mixed together and melted. Warm tortillas in skillet and wrap mixture. Put in baking pan. Pour bottle of chili sauce over. Bake at 250° until warm clear through and sauce looks dry, 20 to 25 minutes.
Cream butter and sugar; add egg and sour cream. Mix in dry ingredients except coconut. Grease 8-inch tube pan or square pan. Line bottom of pan with all the coconut and pour in batter. Sprinkle top with sugar and cinnamon. Bake at 350° for 30 minutes.
In medium saucepan, combine carrots, celery, onions, water and salt. Bring to boil, covered, for 15 minutes or until tender. Drain liquid into 2 cup measure. Place vegetables in serving dish. Cover to keep warm. Using saucepan, melt margarine and blend in flour. Use salmon liquid and vegetable liquid and enough milk to make 2 cups. Stir into flour mixture. Cook over medium heat. Add cheese and Worcestershire sauce until thickened. Pour over vegetables and salmon. Serve over baking powder biscuits or mashed potatoes.
Take a pinch of dough mixture and roll half of cherry in it. Chill well; overnight preferred.
Put salsa in a bowl in the middle of the tray. Cut; shred and chop all ingredients. Place tortilla on the tray (one layer). Put a teaspoon of refried beans on each chip followed by a teaspoon of sour cream. Sprinkle shredded cheese over chips. Sprinkle onion, lettuce, tomato and olives. Serve as is.
Combine celery and onion in a 1-quart microwave dish. Cover and cook on High for 1 1/2 to 2 minutes. Stir in remaining ingredients, except noodles. Cover and microwave on High 4 1/2 to 5 1/2 minutes or until mixture boils and thickens, stirring once. Sprinkle with noodles. Microwave on High, uncovered, 1 to 1 1/2 minutes or until noodles are heated.
Dissolve gelatin in boiling water. Add 1 cup cold water. Stir in 1 pint vanilla ice cream by spoonfuls until smooth. Chill if necessary until slightly thickened. Spoon into dessert dishes. Chill until set, about 2 hours.
Boil sugar and water until sugar is dissolved. Cool. Add the fruit concentrates. Stir well. Add 7-Up. Yield: 20 servings.
Preheat oven to 375°. In small bowl, combine flour, baking powder and salt; set aside.
Preheat oven to 400°. Spray 9 x 13 x 2-inch baking dish with vegetable spray. Place chicken pieces in baking dish without overlapping pieces. Peel sweet potatoes and slice in half inch slices. Place on and around chicken pieces.
Drain beans. Mix in soup and season to taste with salt and pepper. Place in small casserole. Bake at 350° until bubbly. Top with onion rings. Garnish with a little chopped pimento. Makes approximately 4 servings.
Mix and pour in 8-inch square baking dish. Bake for 35 minutes at 350°.	Allow to cool 15 minutes. Cut into 1-inch squares. Serve with crackers.
Put chicken in Pyrex dish; salt and pepper to taste. Pour soup and water on top of chicken, then add cheese. Melt oleo; mix with corn bread mix. Spread this on top of cheese. Bake at 325° for 30 to 45 minutes.
Shred dried beef into small pieces and mix with other ingredients. Serve in a small bowl surrounded with chip and crackers to dip with.
Combine first 5 ingredients in a large bowl; toss well. Combine vinegar, broth and oil; stir well with a whisk. Pour over pasta mixture; toss gently to coat. Sprinkle with parsley and cheese. Serves 6.
Mix all ingredients and place in pie shell. Bake in 400° oven until mixture is set.
A nut-sprinkled cream cheese icing is the perfect foil for this moist, not-too-sweet carrot cake.
Boil 2 minutes. Take off stove. Stir in 2 cups nuts. Pour out on oil paper and break apart.
Put roast in crock-pot. Pour sauce over meat. Do not add water. Cook on low overnight or all day.
Preheat oven to 375°. Combine brown sugar, butter, shortening, coffee and egg. Beat until light and fluffy. Stir in remaining ingredients. Drop by teaspoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes. Remove immediately.
Put beef in blender. Mix half the beef and remaining ingredients. Let stand in refrigerator until firm. Shape as desired and roll in 1/2 of dried beef. Decorate with celery, onions and lettuce, if desired.
Put 3 cans octopus with oil into bowl. Squeeze 3 lemons into bowl. Eliminate pits by squeezing through strainer. Thinly slice onion and pepper. Add onion, pepper and crushed garlic. Add olive oil and 1/4 cup red wine vinegar. Mix together. Cover the bowl and refrigerate. Serve with Italian bread or just by itself.
Dice large eggplant. Chop a little onion. Cook in salt water until tender. Drain and mash. Add milk, mushroom soup, egg and 1 cup stuffing. Put in greased casserole. Put 1/2 cup herb stuffing on top along with melted butter. Bake 20 minutes at 350°.
Soften margarine and cream cheese, then combine in mixing bowl. Add sugars and beat thoroughly. Add vanilla, butter flavor and Egg Beaters. Mix well. In separate bowl, combine flour and baking soda; stir these together with a fork. Add flour mixture to dough a little at a time. After all the flour is mixed in, add the mini morsels. The little chips go a long way. Spray cookie pan with nonstick spray and drop dough onto pan in rounded teaspoonfuls. Bake 9 to 11 minutes at 350°. Cool on rack.
Melt 3 tablespoons margarine. Add mushrooms and cook until limp. Stir in crackers, then turn mixture into a well-greased 9-inch pie plate. Press mixture evenly over pan bottom and up the sides. In the same frying pan, melt remaining 2 tablespoons margarine. Add onion and cook until limp. Spread onion over mushroom crust; sprinkle evenly with cheese.
Mix oleo with stuffing mix. Put half of this mixture into a 13 x 9-inch baking dish. Mix all other ingredients and place in pan on mixture. Add the rest of the stuffing mix to top of casserole. Bake at 350° for 35 to 40 minutes.
Mix together; pour into 9 x 13 inch pan. Bake at 350° for 30-40 minutes.
The secret of sourdough is in the aging process that occurs between uses. Your starter will last for a long time and give you much enjoyment, but do not let it just sit in the refrigerator too long without using.
Boil sugar and water until sugar dissolves in large pan. Add remaining ingredients and stir well to mix. Pour into containers suitable for freezing, but large enough to scoop from. Stir once or twice after placing in freezer until mixture is firm. To serve, scoop into glasses and add Sprite, 7-Up or ginger ale. Refreshing in summer, winter, spring and fall.
Mix cream and eggs and allow to stand in refrigerator overnight. When ready to prepare, remove from refrigerator. Preheat oven to 300°. Cook sausage until done; drain and crumble. Trim crust from bread slices. Place them in the bottom of the pan. Place the crumbled sausage over the bread. Add the grated cheese. Pour the egg mixture over the top of the other ingredients.
Mix well the rice, milk and sugar. Dot top with butter and bake for 30 minutes at 350°.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Set aside. Combine remaining milk, cake mix and margarine; mix well. Press 1/2 the cake mixture into a greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle nuts and chips over cake. Pour melted caramels over this. Top with teaspoonfuls of remaining cake mix, pressing gently into caramel. Add remaining nuts, pressing gently. Bake for 20 minutes. Cool slightly and cut into bars.
Dissolve Jell-O in boiling water. Add sherbet and mix until sherbet is dissolved. Let partially set in refrigerator and then add whipped cream.
Mix pudding as box instructs, then add pumpkin and Cool Whip and spices. Spread into 9-inch graham cracker crust or regular pie shell.
Mix sugar, vinegar and peppers. Cook for 5 minutes. Mix cornstarch with a little water and add to sauce mixture.
Cook noodles as directed on package. Brown beef in butter. Remove from heat. Put tomato sauce in meat; stir. May use a dash of salt and sprinkle of sugar. Combine cottage cheese, sour cream, onions and green pepper. Spread half-cooked noodles onto greased dish. Cover with cheese mixture. Put in the remaining noodles. Pour melted butter over noodles. Put ground beef and tomato sauce on top. I sprinkle a little cheese on top.
Cut the green pepper in half. Remove and discard the core and seeds. Cut the pepper flesh into 1-inch pieces with a sharp knife.
Combine 1 1/2 cup oats, flour, cinnamon, baking powder and soda. Add applesauce, skim milk, 1/2 cup brown sugar, oil and egg white. Mix just until dry ingredients are moistened. Fill greased muffin cups 3/4 full. Combine 1 tablespoon brown sugar, the 1/4 cup oats, 1/8 teaspoon cinnamon and 1 tablespoon butter. Sprinkle over unbaked muffins. Bake at 400° for 20 to 22 minutes.
Thoroughly combine ground beef, sour cream, Worcestershire sauce, onions and salt. Crush corn flakes slightly, gently stir into meat mixture. Let stand 30 minutes. Shape into 6 patties, about 1/2-inch thick. Broil 4-inches from heat for 6 minutes, turn and broil 6 minutes longer or until done.
Mix mayonnaise with artichokes and garlic. Mix 1/2 the cheeses into artichoke mix. Put into a casserole dish. On top, add remaining cheeses. Add little pats of butter on top.
Cook slowly, 1 hour, until thick. Add 1 tablespoon margarine and 1 teaspoon vanilla. Put icing on hot cake layers. Then sprinkle nuts over filling.
Heat water to boiling. Add	oil and honey.	Stir in gluten, yeast, salt and	enough fresh ground wheat flour to make sticky (about 7 cups). Knead well; let rise. Roll part into rectangle and spread with filling and raisins. Roll up, cut into rolls and bake at 350°. Ice when cool (if desired).
In a bowl, cream shortening with sugar. In a separate bowl, sift dry ingredients, then add to creamed mixture alternately with the applesauce. Drop with a teaspoon onto a greased cookie sheet. Bake in a 350° oven for 10 to 15 minutes.
Layer meat, onions and soup in crock-pot. Cook 8 to 10 hours on low. Serve over rice or noodles.
Allow cheese to soften and mix all ingredients (except pecans). Roll into ball and roll in chopped pecans. Recipe makes 2 large balls or 1 extra large ball or log.
Sift flour with baking powder and salt, then rub in the shortening. Beat eggs and milk together, then stir in. Use a bit more milk if necessary to make a rather soft yet easily handled dough. Turn out on a floured board and knead slightly. Roll out to 1/2-inch thick. Cut into a triangle with knife or cut with a round cutter. Place on an ungreased baking pan. Bake at 425° for about 15 minutes or until light and brown. Serve at once with butter. Makes about 30.
Combine beef, 1-1/2 teaspoon salt, pepper and 2 tablespoons steak sauce. Form into several patties. In large skillet, sear patties on both sides. Remove from pan; lower heat and add onions, peppers, mushrooms, 2 tablespoons steak sauce and 1 teaspoon salt. Simmer until vegetables are tender. Replace patties. Simmer until meat is cooked. Add tomatoes at the end, just to heat through.