HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add salt to egg whites and beat until foamy throughout. Add sugar, two tablespoons at a time, beating after each addition until sugar is blended. Continue beating until mixture will stand in stiff, shiny peaks. Add vanilla; fold in cereal. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 15 minutes or until firm. Makes 3 dozen cookies.
Five minutes before cake is done, melt and bring to a boil the oleo, cocoa and milk. Remove from heat and add powdered sugar, vanilla and chopped nuts. Spread over cake while it is still warm.
Cook onions and green peppers slowly in fat until onions are yellow. Add meat and saute until the mixture falls apart. Drain. Add tomatoes, rice and seasoning. Arrange in casserole, cover and bake at 375° for 45 minutes or until done. Serves 8.
Bring syrup to a boil and pour over rinsed pickles. Seventh, eighth and ninth day, add 1 cup sugar daily; heat daily and pour over pickles. On tenth day, pack jars and pour syrup over pickles. Process for 5 minutes.
Slice biscuits and lightly butter each side. Arrange in layers in a shallow baking dish (6 x 9-inch). Sprinkle each layer with cinnamon, cloves and raisins.
Spray bottom of casserole dish with Pam. Line bottom of dish with sliced bread. Beat eggs until foamy. Cook sausage (or bacon), let cool and gently stir into egg mixture. Pour egg mixture over bread. Grate cheese and sprinkle over top. Bake at 350° for 30 to 45 minutes (until egg is done).
Boil potatoes until tender. Let cool; cut up into little squares. Cut up green pepper in small squares, then add onion, mayonnaise, sweet pickles, salt and pepper. Then mix together. Refrigerate, then serve it cold.
Boil soup bone with salt and pepper in enough water to cover until tender. Remove meat from bone and set aside. Measure broth and add water if needed to equal 2 quarts. Add rice to broth and cook 15 to 20 minutes until rice is tender. Add rivels to soup; add meat. Boil slowly for about 7 minutes.
Combine all ingredients in a large pot. Bring to a boil. Reduce heat. Simmer for 30 minutes. Pack in hot sterilized jars and seal.
Cream together first 5 ingredients. Add powdered sugar a little at a time. Blend well until smooth. Use immediately. If refrigerated, icing gets hard because of butter.
Make paste of lime and water. Mix well. Add water (enough to cover cucumbers). Let soak overnight. Drain and wash thoroughly in clear water (will take about 4 washings). After 5th washing, soak 4 hours and wash well. Dissolve sugar in red vinegar. Add cucumbers and let soak 3 to 4 hours. Add pickling spice and boil for 1 hour. Pack in jars and seal.
Grease a 9 x 13-inch pan. Beat eggs; add sugar, vanilla and butter until creamy. Add flour. Stir in nuts (mixture will be thick). Spread in pan. Bake at 350° for 25 to 30 minutes. Makes 2 dozen.
Beat shortening and 1 cup sugar until light and fluffy. Add molasses and egg; beat well. Combine flour, soda, cinnamon, cloves, ginger and salt. Add to molasses mixture; mix well. Stir in raisins. Cover. Refrigerate until chilled.
Chop and grind first four ingredients and soak in 2 cups plain salt water for 2 hours. Rinse with water and drain 3 times. Mix together next 5 ingredients, vinegar, sugar, mustard seed and celery seed and Turmeric. Mix this mixture with the pear mixture and cook about 30 minutes. Cool and put in jars and seal.
Blend oleo and cheese. Add flour, pepper and salt. Stir in Rice Krispies. Bake at 350°.
Heat oven to 350°. Combine caramels and 1/3 cup milk in microwave dish. Cook on Low until caramels are melted. Combine cake mix, butter, nuts and remaining milk in bowl, mixing well. Press 1/2 of the cake mixture into well-greased 13 x 9-inch pan. Bake 6 minutes. Remove from oven. Sprinkle with chocolate chips. Spread caramel mix evenly over chips. Crumble remaining dough over top. Return to oven and bake for 15 to 18 minutes.
Preheat oven to 400°. In an 8 x 12-inch pan, combine potatoes, oil and pepper. Spread evenly in pan. Bake at 400° for 15 to 20 minutes until slightly browned.
Combine dry ingredients. Cream margarine, egg, vanilla and apple juice concentrate. Stir in dry ingredients. Add apples, nuts and raisins. Spray a 13 x 9-inch pan with Pam. Spread batter evenly in pan. Bake at 350° for 25 to 30 minutes.
Preheat oven to 375°. In 13 x 9-inch baking pan, arrange chicken. In small bowl, combine remaining ingredients; brush on chicken. Bake 45 minutes or until chicken is done.
Mix all ingredients, add enough mayo to make it creamy, but don't add too much, as it will make everything soggy. Make salad right before serving so crackers will still be crunchy.
Mix sugar and shortening until well mixed. Add eggs, milk and vanilla. Sift flour, salt, soda, baking powder and some of the flour. Mix well. Add rest of flour to make stiff dough. Grease lightly a cookie sheet. Drop by teaspoon on cookie sheet 2 inches apart. Bake in a 400° oven for 8 to 10 minutes. Remove right away and let cool.
Mix well and place in greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Grease pan. Combine cornmeal, salt and pepper; set aside. Combine eggs and water and beat well. Dip the tomatoes in egg mixture and dredge in cornmeal mixture. Place tomatoes in a single layer in a pan. Bake at 450° for 30 to 40 minutes or until golden brown, turning once. Serves 6.
Soak bread good in broth. Add chicken to it (may want to heat if broth is frozen). Add eggs. Stir up. Take out part of mixture. Cover that in pan with soup. Put remainder of bread mixture on top. May cover with browned bread or cracker crumbs. Bake at 350° approximately 1 hour.
Mix it up; spread on bread of odd size and shapes. Put in freezer. Then broil until bubbles brown.
Beat cream of tartar, salt, vanilla and lemon or orange with egg whites until stiff. Slowly beat in 1 cup of sugar. Set aside. Beat egg yolks until quite light in color. Slowly beat in remaining sugar. Blend flour alternately with water. Fold into beaten egg white mixture with large spoon. Pour into ungreased tube pan and bake in center of oven for 60 minutes at 325°, then turn oven to 350° for 20 minutes. Remove from oven and invert on cake rack to cool in pan.
Brown bacon and remove. Saute onion and celery in bacon drippings. Add this to crumbled cornbread. Dilute soup with one can of water. Add melted margarine, poultry seasoning and pepper to soup. Bring just to boil, stirring to blend. Pour soup over cornbread mixture. Add eggs. Stir until all is mixed thoroughly. Butter an 8 x 8-inch pan. Place cornbread dressing into pan. Bake at 350° for 20 to 25 minutes.
Line 8 x 8 in. baking dish with apples. Mix other ingredients, crumble over apples. Bake at 350° approximately 1 hour.
In skillet, cook ground beef, salt and onion until done; drain well. Add enchilada sauce and simmer 10 minutes. Combine cream of mushroom soup, green chilies and Velveeta cheese. Cook until cheese is melted over low heat or microwave. Starting with soup mixture, layer quartered tortillas, then the meat mixture. Make several layers always starting with soup mixture and ending with soup mixture. Sprinkle Cheddar cheese on top. Bake 1 hour at 300°.
Saute ground beef and onion. Pour off fat. Add taco mix and drained tomatoes. Cook 5 minutes.
Mix and pat into a 9 x 13-inch pan. Bake at 400° for 12 minutes, just until edges	are brown. The middle will not be set but the bars will firm up as they cool. Do not overcook. Cut the bars while warm; let cool in the pan.
Boil cauliflower 3 minutes. Cut all veggies except mushrooms and peppers. In large kettle saute mushrooms in oil; add ketchup and peppers. Simmer 15 minutes. Add vinegar; cool 10 minutes. Add balance and simmer 15 minutes. Pack in sterilized jars. Cook in water bath (boil) 15 minutes for pints, 20 minutes for quarts.
In large mixing bowl, cream shortening and margarine or butter with electric mixer. Add vanilla. With mixer on medium speed, gradually add sugar. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy (usually takes additional milk).
Combine butter, shortening and sugar. Add beaten eggs. Alternate adding flour and milk and extracts. (Mix by hand, not with electric mixer.) Put in greased and floured tube pan or 2 loaf pans. Bake at 315° for 1 1/2 hours.
Saute hamburger and drain excess fat. Blend mayonnaise, milk, eggs and cornstarch until smooth. Add hamburger, cheese, onion and pepper. Mix to distribute. Pour mixture into raw pie shell (approximately 3 cups). Bake on a sheet pan in 400° oven for 10-15 minutes until filling has begun to set. Then reduce oven to 350° and bake for another 25 minutes or until knife comes out clean. Allow quiche to set for a few minutes, then cut and serve hot.
Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef and garlic, saute until the meat is tender and then drain the excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while the pasta cooks until just barely tender. Drain pasta and mix it with the sauce. Pour into a 3 quart glass rectangular baking dish and top with the remaining cheese. Bake uncovered at 350 degrees for 25 minutes or until bubbly hot.
Stir lemon juice and peaches gradually into condensed milk and blend until thickened. Fold into baked pie shell and spread with whipped cream, sweetened to taste with powdered sugar or Cool Whip.
Preheat oven to 350° (375° if over 3500 feet elevation). Blend first 5 ingredients. Mix dry ingredients except nuts and coconut and add to first. Beat 3 minutes, gradually add nuts and coconut; blend well. Pour batter into greased 9 x 5-inch or 8 x 4-inch loaf pans and bake 50 to 60 minutes. Check with toothpick. Remove from pan to cool.
Brown ground beef and onion. Drain. Mix remaining ingredients and add to drained beef and onion. Cover and simmer 15 to 20 minutes or to desired consistency. May need to add a small amount of water. Spoon over hamburger buns. Serves 6.
Cream sugar and Crisco/oleo. Add molasses and mix. Add 3 eggs and mix. Sift flour, baking soda, baking powder and cinnamon. Add to other mixture. Add more flour, if necessary, as needed. Roll out 1/4-inch thick and cut into 3-inch diameter circles. Brush each round with beaten egg. Bake at 300° for 5 minutes, then turn cookie sheet and bake 5 more minutes.
Mix well. Drop on wax paper by spoonful. Freeze. Yields 8 pieces.
Cook beef and first 4 ingredients. Remove bones when cooked. Add rest of ingredients and cook another 1/2 hour. Serve with Sour Cream.
Cut spare ribs into individual ribs. Cut salscicia into small 3 inch chunks. Saute rubs and salscicia in olive oil and drain. Add fresh oil and saute 3 large chopped onions. Add white wine (about 1/2 bottle) and simmer for 1 minute. Add ribs and salscicia, 5 cans chopped tomatoes with garlic, basil and oregano and 1 bunch fresh basil, (destemmed and chopped). Cover and simmer for about 2 - 2 1/2 hours. Cook pasta and drain. Remove meat from sauce. Mix sauce with cooked pasta. Serve meat and pasta separately. Pass Parmesan cheese.
Mix all ingredients together. Work enough flour into a lump of dough to be able to roll out with a rolling pin. Cut into any desired shape. Bake on a greased cookie sheet in a 400° oven for 6 to 7 minutes.
Saute rice in vegetable oil. Add water and salt and cook until 3/4 done (about 35 to 40 minutes). Drain; reserve stock. Saute onions, celery and carrot in butter in soup pot until onion is transparent. Turn heat down and mix in flour thoroughly. Cook 5 minutes, stirring often. Do not brown.
Combine all ingredients and mix. Form into balls; flatten. Bake 20 minutes at 350° on ungreased baking sheet.
Brown beef and drain. Add sour cream, cheese, salt, pepper, chili sauce and onion. Cut out 2 eyes from 10 bread slices. Butter 1 side and set aside. Butter the remaining 10 slices. Place buttered side down on cookie sheet. Spread 1/3 meat mix on bread. Top with cut out slices, butter side up. Bake 7 minutes at 400°. Serves 10. Cut green peppers for whiskers.
Mix all ingredients. Bake in 400° oven 40 to 45 minutes or until done. Makes 2 loaves.
Combine all ingredients except cheese, potato chips and almonds. Better if allowed to refrigerate overnight. When ready to bake, put cheese, potato chips and almonds on as topping. Bake at 350° for 30 minutes.
In the top of a double boiler, cook rice, 4 cups milk and salt for 1 hour, stirring occasionally. Combine additional milk, eggs, sugar and vanilla in a large bowl. When rice is cooked, blend with egg mixture. Pour into a greased 7 x 11-inch ovenproof dish. Sprinkle with nutmeg. Set dish into a baking pan with hot water. Bake 50 to 55 minutes at 350°.
Drain fruit thoroughly and arrange in casserole. Pour syrup over fruit. Cover casserole and bake no longer than 45 minutes in 350° oven.
Mix together. Bake at 350° for 20 to 25 minutes. Makes 15 muffins.
Alternate carrots and onions in layers. Put dots of butter on top. Cover and cook at 400° for 1 hour. Stir once after butter melts.
Mix Bisquick and sausage. Add softened cheese and pepper. Blend well. Shape into 3/4-inch balls. Bake at 375° to 400° for about 15 minutes or until golden brown. Makes 9 dozen.
Blend oil and brown sugar in mixer bowl. Blend in eggs, one at a time. Stir in remaining ingredients, one at a time. Shape into 3 rolls. Wrap in freezer paper. Freeze until firm. Slice frozen rolls 1/4-inch thick. Place on greased cookie sheet. Bake at 350° for 12 minutes or until light brown. Cool on wire rack. Yields 6 dozen.
Melt chocolate and wax in double boiler. Mix first 3 ingredients; press into balls. Dip in wax/chocolate mixture. Place on wax paper.
Bring the broth to a boil in a medium saucepan. Boil until reduced by one third volume or approximately for 10 minutes. In a small bowl combine cornstarch and water. Gradually add to the hot broth, stirring constantly. Cook over low heat, stir constantly for 5 minutes or until thickened. Add the thyme or pepper. Stir to mix.
Brown meat in canola oil. Combine eggs, corn and seasons. Cook over low heat until eggs are done. Serves 6.
Mix together yogurt, mayonnaise, salt, curry powder, and milk. Add chicken. Just before serving add almonds. Serve on lettuce leaves.
Spread undrained pineapple in 9 x 13-inch greased pan. Spread washed and drained blueberries over pineapple and sprinkle with 3/4 cup sugar. Dump yellow cake mix on top. Add chopped nuts sprinkled over cake mix and then sprinkle 1/4 cup sugar. Drizzle with melted stick butter. Bake at 350° for 25 minutes then, using knife, make several slices through mixture and return to oven for 20 minutes more.
Beat eggs; stir in crumbs, seasonings, milk and vegetables. Add ground beef. Shape into 2 loaves. Place into 7 x 4 x 2-inch loaf pans. Bake at 350° for 1 hour.
Sprinkle tenderizer on all sides of meat and let stand. Cut into small pieces. Marinate overnight in refrigerator. Turn occasionally; drain. Grill about 10 minutes.
Saute onions, add potatoes and water, cook 10 minutes. Add fish and cook 10 minutes more. Whisk clam juice and flour together until smooth. Add clam juice and flour. Cook until thickens. Cook bacon until crisp, crumble and put on top of chowder.
Brown beef with salt. Mix all ingredients except noodles in a casserole. Bake at 350° for 1 hour. Cover with noodles the last 10 minutes.
Boil squash until tender. Drain. Let cool. Slice. Melt butter, saute onions and carrot. Add dressing and mix thoroughly. Cover bottom of baking dish with half of mixture. Add squash, salt and pepper. Pour soup over mixture. Sprinkle with cheese and top with remaining mixture. Bake at 350° for 45 minutes to 1 hour.
Cut each biscuit into quarters. In plastic bag, shake quarters in sugar/cinnamon mix a few at a time. Layer in buttered Bundt pan. Bring butter and sugars to a boil and boil a few minutes to thicken. Pour quickly over biscuits. Bake at 350° for 35 to 40 minutes. Let cool slightly. Flip onto plate. Pinch off to eat (hence the name monkey).
Drain peaches, save juice and bring to boil. Add lemon juice, butter and peaches. Pour into greased cake pan. Put in cinnamon and dry bread, cut lengthwise. Add cinnamon on top of peaches. Bake at 350° for 30 minutes.
In square 8-inch glass baking dish, place ingredients in order listed. Bake at 350° for 30 minutes. Serve with Tostitos. Serves 8.
Cream oleo, sugar, eggs and vanilla. In separate bowl, mix together remaining ingredients. Add to creamed mixture. Mix well. Place egg size mounds of dough on ungreased cookie sheet. Bake at 350° for 12 minutes.
Grate zucchini or put through food processor. Put half in olive oil in pan; brown slightly. Remove onto baking dish and brown remaining zucchini. To first layer of zucchini, layer 1/2 of Mozzarella, Parmesan and spices. Repeat with remaining zucchini and cheeses. Bake at 350° for 25 minutes, or until cheese is melted and slightly browned.
Scald milk. Add sugar, salt and shortening or oil. Stir until dissolved. Cool to lukewarm. Dissolve yeast in lukewarm water; add to milk mixture. Add eggs. Gradually add flour; mix to a smooth, soft dough. Knead on a lightly floured board until smooth and satiny. Shape into a ball and place in a greased bowl. Cover with a cloth. Let rise in a warm place until doubled in bulk.
Brown beef, bacon and onion in skillet. Drain off grease, then place in crock-pot on low setting. Add the rest of the ingredients; stir, then cook for 2 to 3 hours.
Soften ice cream; put in serving container. Pour eggnog over. Pour 7-Up in against the side of the bowl. Have a shaker of nutmeg ready.
Slice 12 small cucumbers very thin and put in gallon jar. Mix remainder of ingredients, but do not heat. Pour over sliced pickles and stir well. Put in refrigerator. After 5 days you may use them. Store in refrigerator until all used.
Preheat oven to 375°. In large bowl combine flour, oatmeal, sugar, soda and salt. Cut in margarine until crumbly. Reserve 1/2 cup crumb mix. Press remainder in a 9 x 13-inch pan. Bake 15 minutes. Add pecans to remaining crumb mix. Spoon apple filling over baked crust. Mix caramel and milk together. Pour over apple pie filling then top with the crumb mixture. Bake approximately 20 minutes until set.
Spread cream cheese into a 9-inch microwave safe dish or pie pan. Top with Cheddar cheese soup and salsa or picante. Microwave on High for 2 to 3 minutes. Serve with tortilla chips. Enjoy!
Mix cake mix as box directs, pour into a lightly greased 9 X 13 pan. Bake, cool completely. In a mixing bowl beat together vanilla pudding and cold milk until thick.	In a separate bowl whip cream cheese until smooth and stir into the pudding mixture, beat until light and fluffy. Stir in pineapple, spread over top of the cooled cake. Then carefully frost with Cool Whip, top with nuts and refrigerate.
Cut up carrots and boil in water until soft. Combine cooked carrots with all the ingredients and beat until well mixed (will be somewhat lumpy). Put into a 10-inch pie plate. Sprinkle with cinnamon. Bake at 350° for 45 minutes. Also can be frozen.
Place torn romaine lettuce in bottom of large bowl. Sprinkle with salt, pepper and sugar. Top with 1 cup of the cheese, standing some slices on edge around sides of bowl, if desired. Sprinkle with salt. Next, layer in order half the bacon, the leaf lettuce and peas. Spread mayonnaise over top, sealing to edge of bowl. Cover and chill 24 hours or overnight. Garnish with remaining cheese, remaining bacon and green onion. Just before serving, toss salad until mixed. Makes 10 to 12 servings.
Mix pudding mix, both kinds of sugar, milk and butter or oleo in a pot. Cook and stir over low heat until sugar dissolves and mixture boils. Cook gently stirring frequently until a small amount tested in cold water forms as soft ball (234° on candy thermometer). Add nuts and mix well. Remove from heat and beat until mixture begins to thicken. No longer! Drop by tablespoons onto waxed paper and let stand until firm. Makes about 18 to 20 pieces.
In saucepan, combine first 5 ingredients. Cook until thick. Remove from heat and add jello. Allow to cool. Add bananas and pecans. Pour into pie shells and top with whipped topping.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk. Mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 more minutes. Batter will be thin. Pour into two greased and floured 8-inch round cake pans. Bake at 325° for about 40 to 60 minutes. Cool cakes for 15 minutes before removing from pans. Ice cake with any icing you want to use. Freezes well.
Sift flour, salt and baking powder together. Beat eggs. Add milk and shortening. Add flour mixture. Beat until smooth. Bake in hot waffle iron.
Boil chicken pieces for 45 minutes to 1 hour. Clean the meat off of the bones. Discard the bones and skin. Cut meat to bite-size pieces and put into 9 x 12-inch pan. Mix sour cream and soup together and add poppy seed to mixture. Pour over chicken pieces. Distribute cracker crumbs over top and pour melted margarine over top of this. Bake at 350° for 30 to 40 minutes.
Cook potatoes in boiling water for 15 to 20 minutes, until tender. Drain and set aside. Saute onion and green pepper in butter until tender; add flour, stirring constantly. Add milk; stir until thick. Add cheese, salt and pepper. Stir until cheese melts. Stir in potatoes and pimento. Spoon mixture into greased 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6 servings.
Combine oil, sugar and eggs. Add dry ingredients and mix. Add remaining ingredients and blend thoroughly. Bake at 325° for 40 to 60 minutes in an angel food cake pan. Remove from oven and allow to cool 5 minutes. Remove from pan and place in a deep serving dish. Spoon on topping.
Fry bacon until crisp. Remove from skillet. Brown onions. Add all other ingredients except beans. Cook 15 minutes, uncovered. Drain the lima and kidney beans. Mix with the can of New England-style baked beans and crumbled crisp bacon. Mix onion and bean mixture. Pour into 3-quart casserole. Bake at 350° for 1 hour. Serves 15.
Brown ground beef and cook macaroni. Pour macaroni and tomato sauce with melted cheese over ground beef. Mix together. Serve hot.
Preheat oven to 375°. Cover bottom of 9-inch pie plate with sliced mushrooms. Mix all ingredients together except nutmeg, beating well. Pour into pie plate over mushrooms. Sprinkle top of mixture with nutmeg. Bake 35 minutes or until lightly browned. Let stand 10 minutes before serving.
Brown chops and place in casserole. Make stuffing; mix chopped apples, raisins, onions, celery and croutons. Moisten with chicken bouillon. Salt with poultry seasoning. Cover chops with stuffing mix. Bake at 350° for 30 to 40 minutes. Place on top of stuffing unpeeled apple slices. Sprinkle with brown sugar.
Combine first 3 ingredients and flour steak. Brown steak in salad oil; add onion, tomato soup and water. Simmer 1 3/4 hours or until tender.
Cook spinach and drain. Melt (heat) cream cheese and soup mix. Add spinach and onion rings; melt butter and bread crumbs. Spread on top. Bake at 325° for 25 minutes.
In a small saucepan, melt chocolate chips over low heat until smooth. Remove from heat and stir in milk and peanuts. Drop by teaspoonfuls onto a cookie sheet lined with waxed paper. Chill thoroughly before serving.
In a small bowl, combine powdered sugar, corn syrup and lemon rind. Stir in lemon juice until desired consistency. Tint with food coloring, if desired. Makes 2/3 cup.
Drain pineapple. Mix pudding with pineapple juice. Add whipped topping, nuts, pineapple and marshmallows. Mix well. Chill until ready to serve. Top with crushed nuts.
Heat lobster, salmon or tuna in white sauce; add lemon and Tabasco sauce. Serve over toast.
Dissolve bouillon cubes in boiling water. Combine bouillon, egg and remaining ingredients, mixing well. Shape mixture into a 6-inch loaf and place on rack of a lightly greased broiler pan. Bake at 350° for 50 minutes.
Cream butter and 3/4 cup sugar together. Add eggs, one at a time. Beat well, then add vanilla and chocolate. Use mixer to blend until thick. Pour into cooled pie shell. Refrigerate 15 minutes before adding whipped cream to which 2 tablespoons sugar has been added. Chill until serving time.
*If you prefer not to use sugar and want a non-sweetener, I use Twin in the place of sugar (1/2 cup).