HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg white with dash of salt until bent over peaks form when beater is slowly withdrawn. Beat in sugar thoroughly one tablespoon at a time; add vanilla. Mixture will be thick and glossy. Fold in nuts. Drop a heaping teaspoonful of the meringue in a mound in the center of each cracker. Do not spread! Bake on ungreased cookie sheet	in slow (325°) oven 15 minutes or until lightly browned. Allow to cool and recrisp before serving. Good 10 minutes	or several hours after baking. Meringue will be soft or chewy, not crisp.
Saute and cook beef with onion, celery and bell pepper. When done, add tomatoes and soup. Stir until hot and blended. Serve over taco chips. Serves 4 to 6.
Combine sugar and butter; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk; blend well. Add flavorings. Pour batter into a well greased and floured 10-inch tube pan. Bake at 275° for 1 hour and 40 minutes or until done.
Melt butter in medium saucepan. Stir in sugar, syrup and candies. Bring to boil; continue boiling, stirring constantly, until candy is dissolved completely. Boil without stirring for 3 minutes. Remove from heat. Stir in soda. Gradually pour over popcorn, mixing well. Allow to cool completely. Break apart; store in tightly covered container. Makes 4 quarts.
Combine buttermilk, sugar, soda, salt and shortening. Stir in yeast. Mix in flour. Stir well. Turn onto floured board. Cover and let stand 10 minutes. Then knead until smooth and elastic. Shape and place in greased pan to rise covered with damp cloth. Bake 20 minutes at 400°.
Bake pie shell according to package. In bowl, mix cream cheese and sugar until creamy. Fold in Cool Whip. Pour into pie shell. Top with blueberry pie filling. Chill and serve.
Mix pretzels, margarine and brown sugar. Press into a 9 x 13-inch dish. Bake at 350° for 10 minutes.
Slice olives into rings; saute with garlic and onion in olive oil until golden. Add wine and tomato (cut into pieces). Let simmer slowly for 10 minutes. Add creams and seasonings; simmer 10 minutes slowly. Add grated cheese. Pour over pasta immediately. Do not prepare ahead of time!!
Layer the beans, onion, tomatoes, celery, green pepper, dressing, lettuce, cheese and eggs in large salad bowl. Cover tightly. Refrigerate several hours or overnight. Top with corn chips. Toss gently before serving. Makes 8 servings.
Using margarine, saute celery and onion. Stir in remaining ingredients and bake at 350° for 1 hour.
Mix Bisquick and milk. Sprinkle in sausage meat and cheese. Mix thoroughly. Roll into 1-inch balls and bake at 350° for 20 to 30 minutes.
Dissolve yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1 cup water and next 4 ingredients, stirring well. Add enough flour to make a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic (about 4 minutes). Place in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85°) free from drafts, for 1 hour or until doubled in bulk.
Put butter and water in a pan. Heat to boiling point. Take from heat and add flour. Beat until smooth. Add eggs one at a time, beating in each egg. Add extract. Spread on first mixture. Bake at 350° for 55 to 60 minutes.
Bake crust for 15 minutes at 350°. Blend cheese and sugar; add eggs and beat well. Add nuts and vanilla. Pour into partially baked crust and bake for 10 minutes more. Cool. Spread cherry pie filling over cheese layer. Chill. Top chilled pie with dollops of whipped cream cheese or whipped cream.
Pour sugar over apples. Let stand 20 minutes. Add oil and eggs. Stir well. Sift together flour and spice. Add apple mixture, then add nuts and raisins. Bake at 350° for about 1 hour. Bake in loaf or tube pan.
Soften cream cheese to room temperature in bowl. Add sour cream and blend together. Add onion, Accent, garlic salt and Worcestershire sauce. Mix well. Drain shrimp; and add to mixture, stirring gently to keep chunks intact. Refrigerate until serving. Serve with chips or veggies.
Saute carrots and onion in stick of butter. Blend in food processor, chop fine. Remove and put into stock pot. In food processor, finely chop cauliflower and broccoli. Add vegetables to chicken broth; homemade can be used. Simmer for 30 minutes. Add potato soup and chopped Velveeta cheese. Simmer 10 minutes over very low heat. Just before serving, stir in a small carton of sour cream.
Sprinkle fillets with salt and pepper. Dredge lightly in flour. Place fillets in a lightly greased 13 x 9 x 2-inch baking dish. Dot with butter and sprinkle with chopped parsley and green onions. Pour wine around fillets in dish. Bake at 400° for 12 to 14 minutes or until fish flakes easily when tested with a fork. Yields 4 servings.
Mix first 9 ingredients. Spread in greased 9 x 13 glass dish. Sprinkle cereal and almonds on top. Bake at 350° for 35 to 40 minutes.
Cream shortening and sugar. Add 1 egg at a time. Mix well. Add flour and milk, a little at a time, until all is mixed well. Add bananas and nuts. Bake in a greased and floured loaf pan at 300° for 1 hour and 15 minutes in a tube pan.
Brown meat in fat; add onion, cook until golden. Add remaining ingredients, simmer over low heat 30 minutes. Serve on large hamburger buns. Serves 6 to 8.
Mix broccoli, onion, cottage cheese, eggs, butter or margarine and hot sauce; fold in corn muffin mix; blend well. Pour into a well greased 8 x 8 pan. Bake at 350° for 25 - 30 minutes or until golden brown. Serve warm.
Cut tortillas into 6 wedges each and spray both sides with cooking spray. Place pieces on an ungreased baking pan and bake in a preheated 400° oven for 10 minutes or until crisp. Combine remaining ingredients in a medium bowl and mix well. Spread a rounded tablespoonful of crab mixture on each tortilla wedge; place wedges on an ungreased baking pan. Broil for 5 minutes until lightly brown. Serve immediately. Serves 6.
Combine first 3 ingredients. Cut in oil and margarine. Pour in apple juice and mix. Set aside.
Mix all ingredients except bread crumbs. Roll in bread crumbs and fry until brown.
In large saucepan, bring to boil syrup and sugar. Add vanilla, peanut butter, then remove from heat. Add cereal; mix gently. Drop by tablespoonfuls on wax paper to cool.
In large bowl, toss together slaw. Mix almonds, noodles, onions and sunflower seeds. Combine oil, vinegar and sugar; mix well. Pour over slaw and toss together. Serves 6.
Beat eggs. Add sugar. Add oil slowly while beating. Add dry ingredients alternately with sour cream. Stir in berries. Bake at 400° for 50 minutes. Makes about 2 dozen.
Combine Cheez Whiz and milk. Toss spaghetti with butter. Combine all ingredients. Mix well. Cover and bake at 350° for 30 to 35 minutes. Stir before serving.
Mix persimmon pulp and lemon juice with soda and set aside. In large bowl lightly beat egg, sugar, oil and dates. Combine dry ingredients. Add to date mixture alternately with persimmon pulp just until well blended. Stir in nuts. Spread on greased and floured jelly roll pan. Bake at 350° about 25 minutes until lightly browned. Cool in pan about 5 minutes, then spread with Lemon Glaze. Cool thoroughly. Cut in bars 3 x 1 1/2-inches. Keep well wrapped. Makes 30 bars. (Raisins can be used, giving different flavor.)
Cream shortening and sugar until fluffy with mixer, about 7 minutes. Add eggs, beating well. Add salt and baking powder alternately with milk. For more lemon flavor, replace some of the milk with lemon juice. Mix in nuts and peel. Bake in waxed paper-lined, greased loaf pan for 40 to 50 minutes at 350°. Watch carefully so it doesn't burn. Combine 1/4 cup sugar and lemon juice; pour over bread after it is removed from the pan. The texture of this is more like cake than bread.
Mix soda with dates. Pour boiling water over dates and stir. Let set while mixing the rest. Mix butter, sugar and egg.	Add to dates. Put tablespoon flour over nuts. Stir and mix with date mixture. Batter will be thin. Put in 8 x 8 pan. Bake at 350° for 35 to 40 minutes.
Mix shortening, sugar and eggs together thoroughly. Stir in mashed bananas and vanilla. Add sifted dry ingredients alternately with milk. Blend in dates and nuts. Pour into well-greased and lightly floured 9-inch square pan. Bake in a moderate oven (350°) for 40 to 45 minutes. Cool. Frost with lemon or orange confectioners sugar icing or cut into squares and serve with whipped cream and banana slices.
Brown sausage in skillet. Drain off fat. Slice into bite size pieces and reheat with vegetables (to soften). Boil noodles according to package directions. Drain. Put in casserole dish and mix with sausage, vegetables and Prego sauce. Bon appetit!
Cream butter. Add sugar gradually until fluffy. Add unbeaten egg and vanilla. Beat well.
Combine potatoes, onion, chicken broth and water in Dutch oven. Bring to boil. Cover; reduce heat and simmer 30 minutes. Stir in soups and milk. Heat thoroughly. Garnish as desired. Makes 2 1/2 quarts. Add red pepper flakes to taste for added flavor.
Sprinkle buttered 10 x 15-inch pan with 1 cup nuts and half the chocolate chips. In heavy saucepan, melt butter and sugar. Using a candy thermometer, heat mixture to 300°. (This takes approximately 15 minutes.) Pour this over mixture in pan. Sprinkle with remaining chocolate chips and let set until chocolate is soft. Spread evenly over candy and top with remaining pecans. Serves 24.
Stir coconut in frying pan until crisp; set aside. Cook onion, ginger and garlic in oil. Saut pork in same pan. Spoon off fat. Add lime juice, cilantro, peanuts, coconut, chilies and soy sauce. Put in a bowl and serve with lettuce leaves to wrap pork.
Mix soft cream cheese with the pineapple until well blended. Fold in the green pepper, onion and garlic salt; stir well. Form into a ball shape and roll in the chopped pecans. Place in refrigerator until firm. Serve with crackers and/or raw veggies.
Cream together melted butter and sugars. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and soda. Combine these two mixtures, then add chocolate chips, chocolate almond bar and walnuts. Mix well. Make golf size balls. Place on ungreased cookie sheet spaced 2 inches apart. Bake at 375° for 6 to 8 minutes. Makes about 120 cookies.
Drain frozen chopped spinach, squeezing out all excess liquid. Place in a blender or processor. Add chopped onion, chopped parsley, salt, pepper, mayonnaise, and liquid hot pepper sauce to blender or food processor. Blend until smooth. Refrigerate until ready to serve.
Cream the cream cheese and nutmeg. Toss fruits with lemon juice. Stir into cheeses and chill to slightly firm. Shape into ball. Combine nuts and parsley. Roll ball in mixture. Store in refrigerator. Allow to soften to room temperature before serving. Serve with crackers.
Spread canned biscuits on pizza pan. Pour pizza sauce over biscuits. Sprinkle oregano over sauce. Sprinkle other toppings as desired. Bake for 20 minutes at 400°.
Mix jello, 3/4 cup boiling water and Splenda together. Put cream cheese, sour cream, cottage cheese and jello mixture into blender and blend until smooth. Then fold in lite Cool Whip. Pour into crust and chill until firm.
Shred zucchini. (A food processor is ideal, using the coarser shredding disc.) Drain on paper towels for a few minutes. Place zucchini in a large saucepan or skillet with butter and green onions. Turn on high heat and toss zucchini mixture until just heated through. Remove from heat and season to taste with salt, pepper and freshly ground nutmeg. Serve immediately, sprinkling with Parmesan cheese, if desired. Serves 6.
Mix flour and sugar in iron skillet. Add milk. Mix well. Stir in beaten egg yolks, vanilla and salt. When hot, put in butter. Cook until thick. Stir constantly so it won't get lumpy or stick. Pour into baked pie shells. Top with beaten egg whites. Brown in oven. Makes 2 pies.
Mix first 7 ingredients and cook until thick, stirring constantly. Add lemon extract. Pour into cooked pie crust. Top with egg whites and brown in oven.
Cook acini like macaroni, drain, but not too dry as it will absorb additional moisture as it cools. Rinse and cool. Cook sugar, flour, juices, salt and egg yolks until thick, then cool. Mix acini and cooked mixture together; refrigerate 12 hours.
Prepare Kraft macaroni and cheese dinner as directed; drain. Add milk, salt, pepper and grated cheese; set aside. Combine all ingredients; toss lightly. Chill.
In a bowl, beat together cream cheese, margarine and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Bake in hot oven, 450°, for 12 minutes or until golden brown. Cool and fill.
Combine cream cheese and soup (undiluted) in double boiler. Heat and stir until smooth. Dissolve gelatin in water according to package directions, then add soup mixture. Fold in remaining ingredients. Blend well. Pour into 5-cup mold. Refrigerate until firm. Serve with fresh vegetables and crackers.
Combine peaches, sugar and lemon juice. Turn into an 8 x 8 x 2-inch baking dish. In medium mixing bowl, combine muffin mix and nutmeg; cut in margarine until coarse crumbs. Spoon over peaches. Bake at 375° for 40 or 45 minutes. Serve warm or cool, topped with vanilla ice cream.
Cut off root; peel and rinse onions. Cut a 1/2-inch slice from the top of each onion. Cook onion, uncovered, in salted water to cover for 10 to 15 minutes or until slightly tender. Drain well; cool. Heat oil in skillet; add ground beef and saute until browned. Scoop centers out of onions; chop and add to ground beef. Saute until golden. Combine rice, egg yolk, salt, pepper and bread crumbs with meat mixture. Fill onions. Mix together melted butter, cheese, parsley and bread crumbs. Spread over top of onions. Bake in a greased casserole in a 350° oven for 1 hour. Serves 6.
Mix first 5 ingredients together. Cook until this reaches 236° (soft ball). Remove from heat; let stand for 1 to 2 minutes. Add last 3 ingredients; stir until creamy. Drop onto buttered wax paper. Let cool.
In saucepan, brown ham. Cook onion with thyme in margarine until done or tender. Stir in remaining ingredients, except cheese. Pour into 2-quart casserole. Bake at 350° for 30 minutes. Top with cheese. Bake until cheese melts, 8 minutes longer. If refrigerated before cooking, bake 45 minutes longer.
Combine pineapple and Jell-O. Heat until Jell-O is dissolved. Remove from heat and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour in a 13 x 9 x 2-inch pan. Chill until firm.
Gradually beat milk into peanut butter in a small bowl. Add pudding mix and beat at low speed for about 2 minutes. Fold into 1 cup of the whipped topping.
Sift flour, salt and baking soda together; set aside. Cream the margarine, eggs and vanilla; add sugars. Stir until smooth. Add dry ingredients to creamed mixture one cup at a time; stir well. Add chocolate chips. Spread in lightly greased 9 x 12-inch pan. Bake at 375° for 25 to 30 minutes. Makes about 20 squares.
Cream together margarine and sugars; add rest of ingredients. Bake at 350° for 10 to 12 minutes.
Fry 1-inch bacon pieces until crisp. Remove from pan. In 2 tablespoons grease, saute ground beef and onion until onion is tender and meat brown. Add remaining ingredients, except beans, and mix well. Add beans and pour into 3-quart casserole. Bake at 325° for 1 1/2 hours. Serves 10 to 12.
Mix graham cracker crumbs, 1/2 cup sugar and butter. Press into 9 x 13-inch pan. Bake 5 minutes at 350°; cool.
Line cookie sheet with sides (or jelly roll pan or broiler pan bottom) with aluminum foil. Spray foil with Pam. Cover bottom of pan with single layer of crackers. Set aside.
Brown the onions, celery and ground beef. Drain off the fat. Add corn and vegetable soup. Reserve some of the potato chips for topping. Add the rest, crumbled, and mix well. Pour into baking dish and put reserved crumbled chips on top. Bake at 375° for 30 minutes.
Blend together well. Roll into a roll. Then roll or sprinkle on parsley flakes. Spread on crackers of your choice. Serve.
Mix milk, eggs, sugar, vanilla and shortening. Add about 7 cups of flour. Mix thoroughly. Chill overnight before using. An excellent pastry for fried fruit pies.
Cook and stir ground beef in 10-inch skillet until light brown; drain. Sprinkle beef with flour and salt. Stir in green pepper, onion and parsley; cook and stir over low heat until onion is tender, about 5 minutes. Stir water and tomatoes (with liquid) into beef mixture. Break up tomatoes with fork. Heat to boiling. Reduce heat; cover and let stand 5 minutes. Yields 4 servings.
Combine dip, cream cheese and olives. Mix well; chill 1 hour. Spread half of cream cheese mixture evenly on ham slices, top with cheese slices. Spread remaining mix on top of cheese. Line up whole olives along one long side of each slab of ham/dip/cheese; roll up jelly roll fashion, starting at end of lined up olives. Wrap in plastic wrap and chill at least 2 hours. Just before serving, cut each roll into 1/2-inch slices.
Cream sugar and eggs. Add pancake mix and baking powder, then ground pecans. Mix all together well. Place in 8 or 9-inch greased cake tin. Bake in 350° oven for 20 minutes. Frost with whipped cream.
Mix cheese and pineapple with mixer. Stir in onions, green pepper, salt and 1/2 cup pecans. Roll on top with remaining pecans. Serve with bacon flavored crackers.
Melt butter. Add flour, nuts and sugar. Stir; grease oblong pan or Pyrex dish. Pat out mixture as a layer, cook 15 minutes at 350°.
Cook carrots. Combine onion and butter. Cook 2 minutes. Add flour, salt, mustard and pepper. Add milk; cook until smooth. Layer carrots, cheese and white sauce; repeat. Sprinkle bread crumbs over top. Bake at 350° for 30 minutes.
Trim crusts from 8 slices of bread. Spread each slice with a heaping teaspoonful of mayonnaise mixture and cut into 3 fingers. Place on cookie sheet and sprinkle liberally with grated Parmesan cheese. Bake at 350° until they become bubbly and brown (about 8 minutes).
Mix all ingredients. Pour into buttered casserole dish. Bake at 350° for approximately 30 minutes. Great with squash, also.
Mix first 10 ingredients together well; add apples. The batter will be thick. Spread it in 9 x 13 x 2-inch pan. Press nuts into dough lightly. Bake at 350° for 45 minutes or until done.
Mix cottage cheese and jello together. Add pineapple, orange jello and Cool Whip.
Sift together flour, baking powder, sugar and salt. Combine egg, milk and salad oil. Add to dry ingredients, stirring just until flour is moistened. (Batter will be lumpy.) Bake on hot griddle. Makes about 12 silver dollar size or 8-(4-inch) pancakes.
Melt butter. Add sugar and salt. Add flour, chocolate, eggs, vanilla and baking powder. Chill 4 hours or until stiff. Pinch off pieces size of walnuts; roll in powdered sugar. Place on greased cookie sheet. Bake at 325° for 10 minutes or 12 minutes. Makes 3 dozen.
Preheat oven to 350°. In medium bowl, combine first 5 ingredients. Mix until smooth. Pour batter into 9-inch square baking pan coated with vegetable spray. Place peaches over batter.
Rinse rice. Drain. In medium pan combine rice, oil and water. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Meanwhile, in a larger pot, cook onion, celery and carrots in butter until veggies are almost tender. Blend in flour; cook and stir for 2 minutes. Add broth and undrained rice. Bring to a boil, cook and stir until slightly thickened. Stir in cream, rosemary and salt. Reduce heat and simmer for about 20 minutes or so. Good!
Place roast in browning bag. Add potatoes, carrots and onion. Mix all sauces and gravy mix together. Add water. Mix well and pour over roast in browning bag. Close and cook slowly for 4 hours or until tender.
Parboil, skin and quarter the tomatoes. Dice the onions (coarsely) and potato. Put all in big pot, add spices, cover the water, about 3 cups. Cook until celery is soft and tomatoes have separated, 2 - 3 hours. Can be eaten as is, or add cream sauce.
Scald half and half. Blend eggs, sugar, vanilla and salt. Add to half and half. Cook to a medium thick custard. Remove from heat to cool. Freeze in 5-quart freezer.
Beat the cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt in small mixing bowl until thick and creamy. Set aside. Beat 3 eggs in mixing bowl only until blended. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture into bottom of pastry lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans. Bake at 350° for 35 to 40 minutes, until center is firm to touch.
Blend cream cheese and milk in small bowl. Add peel and cinnamon; mix well. Add dates and nuts; stir to combine. Makes 4 sandwiches.
Mix all ingredients except ginger ale. Freeze. Remove from freezer 1 to 1 1/2 hours before serving. Add ginger ale at time of serving. Makes five quarts.
Mix ingredients well. Flavor with either garlic, onion or wine. Shape into roll; roll in red pepper, paprika or ground pecans.
Mix together all ingredients. Pour into a 1 pound coffee can with snap lid. Put 1 pound can into 2 pound can. Add ice and salt. Snap lid onto 2 pound can. Roll can for 10 minutes and serve with favorite topping or just plain.
Heat a large pot of water to a boil. Put flour in a large bowl. Make a well in flour center and add beaten eggs. Slowly whisk in the liquid, carefully avoiding lumps. Press dough through a colander or sieve bottom into the boiling water quickly or shred dough into water off a dish. Dough should be more liquid-like than firm and tricky to control. Boil 5 minutes or until all rise to pot surface. With slotted spoon, transfer spatzle to warm serving platter. Top with chicken. Serve with sauce on side. Serve immediately. Serves 4.
Bring undiluted soup to boil. Dissolve gelatine in 1/3 cup cold water and add to hot soup. Add cream cheese and beat with rotary beaters until smooth. Let cool (takes about 5 minutes); add rest of ingredients. Pour into a mold that has been greased with mayonnaise and refrigerate for at least 24 hours. (Can be made a couple of days ahead.) Unmold and serve with Ritz crackers or serve on lettuce as a salad.
In saucepan combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth; set aside. Cut potatoes into 4 x 1/2 x 1/2-inch sticks. Place in a greased 13 x 9 x 2 baking dish. Sprinkle with onion. Top with cheese sauce. Bake uncovered at 350 for 55 to 60 minutes or until potatoes are tender. Sprinkle with paprika.
In medium bowl, blend Wish-Bone Russian dressing with sour cream. Add apples, pears, celery and nuts. Toss together. If desired, serve in lettuce cups. Makes 6 servings.
Steam chopped pumpkin 15 to 20 minutes or until soft. Puree. Combine pumpkin, milk, honey and butter in a soup pot. Bring to a simmer over low heat. Stir together to blend. Add spices and salt. Simmer 15 minutes. Do not boil. Slowly add orange juice and rind. Simmer, stirring often, another 10 minutes. Correct seasonings to taste and serve.
Mix first 3 ingredients and pour into baking dish. Melt oleo and mix with flour, milk and baking powder. Pour over top. Bake at 350° for 30 to 40 minutes. You may add 1 can drained Veg-All if you like.
Combine meat, egg, onion, pepper, salt and 1/4 cup rice. Mix well. Shape into 8 balls of equal size. Roll each ball in remaining rice and press rice into meat so it will hold. Place balls in pan; cover with tomato soup and boiling water. Cover and simmer about 45 minutes.
Melt cream cheese and oleo in the milk over low heat until soft. In casserole dish, mix corn, cream cheese mixture and chilies. Put bread crumbs on top to cover. Bake at 350° until bubbly. Serves 6 to 8.
Have eggs and margarine at room temperature. Cream sugar and margarine. Sift flour, baking powder and salt. Mix sugar mixture with eggs and milk until well blended, then add flour mixture. Blend real well. Add coconut. Bake 1 hour and 20 minutes at 350°. Use tube pan, greased and floured.