HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Whip egg whites while gradually adding sugar until stiff peaks form. Fold in vanilla. Stir in chips and nuts. Drop by spoonfuls onto parchment lined baking sheets. Put into oven and IMMEDIATELY TURN OFF OVEN. Leave overnight or at least 8 hours in turned off oven. Do not open oven door during this time.
Crush cookies; add melted margarine. Mix well. Grease a 9 x 13 pan and line with cookie mixture. Soften ice cream at room temperature and spread on top of cookies. Melt 1/4 cup margarine and unsweetened chocolate. Add sugar and evaporated milk. Cook and stir for 10 minutes until slightly thickened. Drizzle over ice cream. Freeze overnight. Serves 12.
In a mixing bowl, combine flour, brown sugar and butter. Blend at low speed until crumbly. Stir in nuts. Press about 2 3/4 cups into the bottom of an ungreased 13 x 9 x 2-inch baking pan.
Heat oven to 375°. Grease baking sheets with butter flavor Crisco. Place sheets of foil on countertop for cooling cookies. Combine butter flavor Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto baking sheet. Bake 1 baking sheet at a time at 375° for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. MAKES ABOUT 2 1/2 DOZEN COOKIES.
Combine tomato sauce, water, onion, green pepper, butter, salt, sugar, mustard and pepper in saucepan. Cover and bring to a full boil. Stir in rice. Remove from heat; cover and let stand 5 minutes. Stir with a fork. Makes 3 1/2 cups or 4 servings.
Cream sugar and Crisco. Add milk and flour alternately. Add soda; mix well. Add eggs (one at a time). Add flavoring. Grease and flour tube pan. Bake 1 hour in 350° oven (in a cold oven).
Cut broccoli into bite size pieces. In salad bowl, mix broccoli, onion, cheeses and bacon. Mix mayo, sugar and vinegar and add to broccoli mixture. Toss well.
In a large bowl, combine all ingredients, except tomato and avocado. Cover and refrigerate at least 3 hours. Just before serving, stir in tomato and avocado. Has 120 calories.
Mix dry ingredients together, then stir in eggs, oil and strawberries. Grease 2 loaf pans. Bake 1 hour at 325°.
Cook pasta as directed by package. Cook vegetables as directed by package. Drain pasta and vegetables; mix all ingredients while pasta and vegetables are still warm. Serve immediately or chill.
Combine all ingredients in a blender and blend until smooth. Makes a great healthful treat with virtually no fat. Add any fruits to make different combinations.
Combine all ingredients except the spinach and strawberries. Toss with the spinach and strawberries just before serving.
Mix all ingredients in bowl. Pour into 2 greased loaf pans. Bake for 30 minutes at 350°.
Brown and crumble meat. In a large mixing bowl, combine 2 cans of enchilada sauce, tomato soup and 1 tomato soup can of water; mix well. Lay one side of tortilla in sauce and then drop meat and cheese on that side. Roll it up and put, seam side down, in a rectangular 13 x 9-inch pan that has been greased. When pan is full, pour remaining sauce over enchiladas. For more sauce, use other can. Sprinkle with cheese. Cover pan with foil; cook at 350° for about 1 hour.
Mix dry ingredients. Add oil, eggs, water, apples and nuts. Bake 1 hour at 325° in greased and floured pan.
Combine pumpkin, sugar, oil and egg in a large mixing bowl. Beat well. Combine remaining ingredients except walnuts. Add to pumpkin mixture, mixing well. Stir in walnuts. Spoon into a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Bake at 350° for 1 hour. Yields 1 loaf.
Cook potatoes in skins. Cool, peel and shred coarsely. In saucepan, melt butter over low heat. Add cheese and stir until almost melted. Remove from heat and blend in sour cream, salt and pepper. Mix with shredded potatoes. Bake in a 2-quart casserole and sprinkle with paprika for color. Bake at 350° for 30 minutes or until heated through. Best if made day before and stored in refrigerator until ready to bake.
Spray cookie sheet with cooking spray. Preheat oven to 425°. Using a rolling pin, roll each biscuit to 1/4-inch thickness. Place on cookie sheet. Put a tablespoon of sauce on each biscuit. Add desired toppings and sprinkle cheese over all. Bake 8 to 10 minutes or until crust is brown.
Press crescent rolls into 15x10x1 inch baking sheet. Bake at 350 degrees for 12 - 15 min. Cool before adding topping. Combine cream cheese and next 3 ingredients, spread over cooled crust, top with chopped veggies. Sprinkle top with salad supreme (Mrs. Dash).
Combine spinach, cream, Ricotta and salt and pepper to taste. Heat over medium heat in saucepan. Pour over cooked pasta and sprinkle with pine nuts.
Mix all ingredients together. Add just enough soup to make moist. Form patties and roll in bread crumbs. Spray Pam on both sides. Bake until brown. You may also brown these in a skillet on top of the stove. Just spray Pam in skillet as directed.
Blend soup with milk until smooth. Add into mixture red pepper, Worcestershire sauce, seafood seasoning, black pepper, salt and parsley. Stir mixture well. Fold in shrimp and crab meat. Keep lumps as whole as possible. Pour into a greased casserole. Sprinkle with bread crumbs and dot with butter or margarine. (I use "Shedd's Country Crock.") Bake in 375° oven for 35 minutes. Serves 6 to 8.
In mixer, put sugar, shortening, 2 eggs and vanilla. Beat well. Add alternately milk and flour along with salt and baking powder. Add chips and nuts. Put in 13 x 9 x 2-inch pan at 350° for 30 minutes. Cool; top with powdered sugar.
Put all ingredients in a bowl and stir well; do not use mixer. Pour into a 9 x 13-inch pan and bake at 350° for 30 to 40 minutes. Cool and ice with buttercream frosting.
Combine all the ingredients. With use of a blender, hand beater or electric mixer, blend ingredients. Grease a 9-inch pie plate. Pour ingredients in pie plate. Bake in oven at 350° for 50 to 55 minutes.
Brown beef in hot shortening in skillet. Stir in onions, beans, salt, pepper, tomatoes and mustard. Boil for 3 minutes. Stir often.
Place heavy-duty aluminum foil in baking pan, 9 x 9 x 2-inches. Mix meat and onion soup mix; turn onto foil and shape into loaf. Spread mushroom soup on loaf. Fold foil loosely over meat. Bake at 350° for 1 hour and 20 minutes.
In electric skillet, brown chicken in oil. Add remaining ingredients, cover and simmer 1 hour. Serve over rice, noodles or mashed potatoes.
Fry bacon in pressure cooker; remove. Saute liver. Pour off excess drippings. Add remaining ingredients. Close cover securely. Place regulator on vent pipe. Cook 5 minutes and cool pressure cooker at once. Crumble bacon and sprinkle over liver. Makes 6 to 8 servings.
Mix 2 1/2 cups flour, shortening and salt like pie crust. Put egg yolk into measuring cup and fill with milk to measure 2/3 cup. (Save whites for later.) Mix with flour mixture. Slice apples. Blend sugar, cinnamon, tapioca and 2 tablespoons flour. Mix all together. Divide dough in half. Pat 1/2 of mixture in bottom of cookie sheet. Arrange apples on crust. Sprinkle sugar mixture over apples. Put on other half of dough for top crust.
Combine sugar, syrup and water in 2-quart microwave-safe dish. Microwave on Full power 3 1/2 minutes. Stir in peanuts and continue to microwave on Full power for 9 minutes, stirring after 5 minutes. Stir in butter, vanilla and food coloring. Beat hard with wooden spoon 2 minutes until creamy. Pour into greased miniature muffin pans. Makes about 24 to 30 patties.
Brown and drain ground meat, onion and pepper. Then add soups, tomatoes and milk. Sprinkle with garlic powder, salt and chili powder. Cut the corn tortillas into bite size pieces. Add to mixture and mix well. Pour into 2 or more baking dishes; top with grated cheese. Bake at 350° for 45 minutes or until bubbly.
In bowl mix all ingredients, one at a time. Preheat oven to 350°. Bake on greased cookie sheet 10 to 12 minutes or until bottoms of cookies are brown.
Combine first 9 ingredients; mix well. By 1/4 cupfuls, shape into balls or patties. Heat soup, milk and garlic salt. Pour over patties. Bake at 350° for 45 to 60 minutes. During last 10 minutes, add mushrooms.
Heat strawberries, sugar and jello and cool. Mix milk, vanilla pudding, sour cream and Cool Whip (reserve half for top). Line your bowl with vanilla wafers, then alternate strawberry mixture and wafers. Then top with jello mixture while still runny. Chill. Top with remaining Cool Whip.
Go to a pizza store. Buy 3 large pizzas. Bring home, cut and serve.
In small bowl stir together flour, oats, sugar, baking powder and cinnamon. In another bowl beat to blend egg, juice, oil, apple and raisins. Add dry ingredients; stir just until moistened. Spoon batter equally into 24 greased tiny muffin pans (1 1/2-inch diameter). Bake at 400° until well browned, 20 to 25 minutes. Remove from pans; serve warm or cool. If made ahead, package cool muffins in an airtight container and hold at room temperature up until next day. Freeze to store longer.
Cook grits according to directions on container. Add butter, eggs and cheese. Pour into oblong 8 x 10-inch Pyrex dish. Bake at 350° for 40 minutes or until lightly browned. Serves about six. Can be made day ahead before baking.
Bring water to rapid boil. Add salt and spaghetti. Cook, uncovered, about 15 minutes or until done. Drain. Saute onion in oil or butter until brown. Add ground beef and cook until brown. Stir in spaghetti sauce. Serve over cooked spaghetti.
Cook the bacon and onion in skillet until done. Set aside. Cook the macaroni until done; drain. Add bacon and onion to macaroni. Add water and tomatoes. Cook for 30 minutes. May add more water. Salt and pepper to taste.
Mix together the cake mix, sugar, oil and water. Then beat in the eggs, one at a time. Add the sour cream last and then fold in the poppy seed. Bake in a greased and floured tube pan at 350° for 50 minutes. Glaze while warm with a powdered sugar icing.
Butter casserole and line with tortillas. Make sauce. Saute one medium chopped onion and 1 can green chilies (seeds removed). Add soup, broth, Carnation milk and chicken. Top with grated cheese. Bake 45 minutes at 350°.
Preheat oven to 425°. In blender or large bowl, mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. If using a mixer, batter will be lumpy. Melt oleo in a 12-inch fluted quiche pan or 13 x 9-inch baking dish. Add apple slices. Return to oven until oleo is melted and sizzles. Do not brown. Remove from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake 20 minutes until puffed and brown. Serve with maple syrup. This is a nice brunch recipe. Serves 6 to 8.
Mix all ingredients well and put into a large baking dish. Make sure it is tall enough so the juice will not overflow. Spread 1/2 cup tomato soup over top of loaf. Cover with foil and cook in oven at 375° for 1 1/2 hours. Cook last 15 minutes uncovered to brown.
Several hours ahead, mix together the fruit juices, salt and water. Place in covered container in refrigerator to chill. At serving time, combine mixture with ginger ale. Stir in food coloring, if desired. Serve over a block of ice in punch bowl. Makes 25 generous servings.
Grease bottom only of 2 loaf pans. Cream margarine and brown sugar. Add eggs, zucchini, water and vanilla. Sift together flour, soda, salt, baking powder, cinnamon and cloves. Add dry ingredients to creamed mixture. Stir in nuts/raisins. Pour into greased pans. Bake at 350° for about 60 minutes (until toothpick comes out clean). Cool slightly before removing from pans.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in Cool Whip. Then spread on bottom of pie crust. Pour 1 cup milk into bowl. Add pudding mix. Beat until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional Cool Whip topping and nuts, if desired. Makes 8 servings.
Simmer chicken 40 to 45 minutes or until tender. Cool; remove chicken from bones and dice. Combine all ingredients in a bowl. Refrigerate until well chilled. Makes 8 servings.
Blend cake mix, oil and eggs. Stir in chocolate chips. Drop from a teaspoon on ungreased cookie sheet. Bake 12 to 15 minutes in a 350° oven. Makes 4 to 5 dozen.
Bring water, sugar and apples to a boil. Cook several minutes until apples are soft but not mushy. Dissolve cornstarch in 1 cup water. Stir into apple mixture. Cook until thickened. Remove from heat. Stir in allspice, lemon juice, cinnamon, vanilla and margarine. Pour mixture into unbaked pie crust. Bake at 425° for 15 minutes, then at 350° for 35 minutes, or until browned. Put tinfoil on edges to keep from browning.
Rub pork with salt and pepper. Make tiny slits in meat. Insert garlic. Put in broiler 15 minutes. Place onions in bottom of crock-pot. Add pork and remaining ingredients. Cook on low for 10 hours.
Mix cocoa, sugar and flour. Add egg yolks, milk and butter or margarine. Let cook until mixture thickens. Pour into cooked pie shell and top with meringue.
Preheat oven to 350°. Chop peaches. Combine peaches, Schnapps, sugar and orange juice in a covered glass container and let set for 24 hours. Mix cake mix, pudding mix, eggs and oil with 1 cup of chopped peaches from preceding mixture. Add 1/2 cup liquid from preceding mixture. Mix. Add chopped pecans. Mix. Pour mixture in greased Bundt cake pan. Bake at 350° for 40 minutes.
Combine dates, prunes, raisins and water; heat to boiling. Reduce heat and simmer, uncovered, until tender and water is absorbed, about 10 minutes. Remove from heat. Add margarine and cool. Mix eggs until stiff. Spread in a greased 11 x 7 x 2 pan. Bake at 350° until cake springs back when touched lightly, about 30 to 35 minutes.
Spread hash browns in a 9 x 13-inch pan. Heat the remaining ingredients and pour over the potatoes. Bake at 350° about 1 hour.
Thaw spinach and drain completely. Dice water chestnuts and green onions. Combine all ingredients thoroughly. Chill approximately 1 hour before serving.
Combine oil, teriyaki sauce, lime juice, ginger, garlic powder and pepper. Place tuna in a shallow dish. Add marinade. Cover and refrigerate 2 hours to 1 day. Grill tuna over medium hot coals about 5 minutes on each side. Serve on a bed of leaf lettuce. Garnish with lime slices and cherry tomatoes. Serves 8.
Clean liver and roll in flour, salt, pepper and garlic mixture. In a frypan place the cooking oil and heat hot. Fry livers until crisp and brown. Serves 6 to 8.
Cut off green part of the onion. Spread softened cream cheese on ham slice. Place green onion longways on ham slice, at one edge. Roll and place toothpicks along edge. Repeat. Refrigerate until cream cheese hardens. Slice about 1-inch thick, leaving a toothpick in each slice. Enjoy.
Dissolve yeast and sugar in water and set aside. Mix in 2 tablespoons coarse black pepper and 2 tablespoons dried chopped onion. Beat together eggs, cottage cheese and butter and microwave 1 to 2 minutes until warm. Combine yeast mixture with the cheese mixture. Add dry ingredients and mix well. Dough will be stiff! Knead to form ball on table. Cover with a large bowl and let rise until doubled. Beat down and let rise again. Form loaves on cornmeal dusted cookie sheets; let rise again. Just before putting bread in oven, mix 1 egg with 1 tablespoon water and brush on loaves. Bake at 350° for 40 to 50 minutes. Cool on wire rack.
Rinse chicken in cold water. Pat dry. Combine garlic (minced), sour cream, lemon juice, salts, paprika and pepper sauce. Coat chicken with mixture, place in a covered bowl overnight in refrigerator.
Place potatoes, half the scallions, 1 tablespoon salt and enough water to cover the potatoes. Boil until soft. Drain, reserving 1/2 cup cooking liquid. Mash the potatoes; stir in reserved cooking liquid, cream, butter, all but 2 teaspoons of the remaining scallions, 1/2 teaspoon salt, pepper and nutmeg. Transfer to warmed serving dish. Sprinkle with remaining scallions and serve hot.
Put apple slices in unbaked pie shell. Mix remaining ingredients together and pour over apple slices. Dot with butter. Bake at 350° until knife inserted comes out clean from center.
Fry bacon. Hard boil eggs. Let grease drain from bacon while peeling shells from eggs. Crush eggs up in medium mixing bowl. Crumble bacon in with eggs. Add 2 tablespoons of mayonnaise. Mix together well. Spread on wheat bread topped with sliced tomato and enjoy.
Put apple in casserole dish. Put bread strips on top of apples. Mix sugar, egg, self-rising flour and softened margarine together. Pour mixture on top of bread strips. Bake at 350° until crust is brown. Let it cool before serving. May top cobbler with ice cream before serving.
Place butter in a 2-quart glass baking dish. Microwave at 70% power 1 1/2 to 2 minutes, until melted. Combine salt and pepper with cornflake crumbs. Roll chicken in the melted butter, then in the seasoned crumbs. Place the chicken pieces, skin side up with the thick edges toward the outside of the dish. Microwave, uncovered, 6 to 7 minutes per pound. Turn the dish halfway through the cooking time. Let stand 3 minutes before serving.
Put quarter of apple in each roll. Gently pull dough over apple quarter. Crimp edges so there are no holes. Place in Corning Ware dish. Sprinkle with cinnamon. Bring sugar, water and margarine to boil. Pour over apples. Bake at 350° for 45 minutes.
Place chicken pieces in 9 x 12-inch dish. Mix soups and milk together and pour over chicken. Spread dressing over chicken mixture. Gradually pour broth over dressing until moistened. Bake at 350° for 30 minutes.
Use standard recipe for mixing Jell-O. Put in refrigerator until it begins to jell. Mix nuts, cheese, pineapple and whipped cream together. Add Jell-O mixture. Pour in mold and serve when firm.
Mix all the ingredients and bake in a 350° oven for 45 minutes. Makes 2 loaves.
Mix pie filling, water and nutmeg. Pour into greased 10 x 6 x 2-inch pan. Sprinkle with pecans. Top with biscuits. Bake at 375° for 30 minutes. Makes 4 to 6 servings.
Trim ends from eggplant and slice in 1/2-inch rounds. Sprinkle slices with salt and pepper and roll in flour. Heat oil (1/2-inch deep) in large skillet and fry eggplant slices until golden brown on both sides. Line bottom and sides of a 1 1/2 quart casserole with eggplant slices.
Mix together all ingredients, saving 1/2 of the pecans. Set pecans aside. Shape mixture into ball. Roll ball in remaining pecans. Serve with crackers.
Combine oatmeal, wheat germ, orange rind, raisins and nuts. Shred 1 apple and chop 1 apple. Slice banana. Drizzle with honey and apple juice. Mix altogether. Serve with milk. Makes 4 servings.
Saute onion in butter. Add all other ingredients. Simmer 20 minutes, stirring occasionally. Can be refrigerated up to 2 weeks. Preheat oven to 450°. Salt and pepper ribs; place on rack and pour 3 cups water in pan. Bake 30 minutes. Pour out water; reduce heat to 300°. Brush ribs with Vera's Barbecue Sauce. Bake 25 minutes. Turn; baste with sauce and bake 20 minutes. Broil a few minutes on each side before serving.
Arrange layers in order. Pour tomato soup over layer of ground chuck and top with Pepperidge Farm herbal dressing mix and press down into soup. (You can substitute bread crumbs for the Pepperidge Farm dressing.) The last 5 minutes of cooking you can top with grated cheese. This may be made to serve as many as you want. Bake for 1 hour at 350°.
Combine egg white, cream, vanilla, oil flavoring and coloring. Stir well. Add sugar, all at once, mixing thoroughly. Add more cream, if needed. Add butter and more sugar if necessary to make mixture the consistency needed to roll into firm small balls. Arrange balls on waxed paper. Press each ball with tines of fork dipped into additional powdered sugar. Let stand overnight to form crust. Put mints into tins with waxed paper between each layer. Mints may be frozen and kept for several months.
Turn the chicken breasts, smooth side down and sprinkle with salt and pepper. Dot each breast with 1 teaspoon margarine. Lay a slice of Mozzarella cheese on top of each chicken piece. Roll up jelly roll fashion, long edge to long edge. Secure well with wooden toothpicks. Melt the remaining margarine; add parsley, sage, rosemary and thyme. Roll the chicken rolls in the flour, then in egg, then in crumbs. Place in baking dish. Pour melted margarine and spices over chicken. Bake at 350° for 30 minutes.
In large skillet, saute ground beef. Drain excess fat. Add spaghetti sauce, onion salt and garlic. Simmer 20 minutes. Cook lasagna according to package.
Cook potatoes in small diced pieces for about an hour. Drain while hot. Put in mayonnaise and salt. Let cool, then mix other ingredients. Serves 10 to 12 people.
Mix all ingredients; add a pound of persistency and one cup of love and whip until right consistency. These recipes are given by our Creator.
Cut corn off cob. Then with the knife blade, scrape juice from each cob. Place in a saucepan and cook for about an hour or until corn is tender. Add a little more water or Carnation milk if necessary. When tender, add enough water to make it fairly juicy. Mix in a cup 2 tablespoons flour and water to make a thin flour paste. Add this to corn to thicken mixture. Continue simmering until done.
Simmer 3 hours, then add 3/4 stick of oleo and simmer another 1/2 hour.
Drain English peas and Shoe Peg corn. Put both in a covered bowl overnight. Add onion, radishes, celery and pecans. Stir the mixture gently until combined. Add mayonnaise. Stir until well coated. Chill.
Mix cake mix and Wesson oil. Add eggs, one at a time. Beat well after each. Add 7-Up. Bake in four layers at 350°.
Mix 1 stick of butter, Velveeta cheese and broccoli together. Mix the other stick of butter and crushed crackers. Put broccoli mixture in casserole pan. Crumble cracker mix on top of broccoli casserole. Bake at 300° for about 30 minutes.
Combine chopped vegetables; sprinkles with salt. Let stand 4 to 6 hours in a cool place. Drain well.
Mix together eggs, cottage cheese, Mozzarella, spinach and spices. Grease a 13 x 9-inch pan. Spread sauce thickly over bottom of pan. Add layer of uncooked noodles (don't overlap), then top with cheese mixture. Continue layering noodles, cheese mix and sauce. Finish with sauce. Bake, covered, for 1 hour at 350°.
Combine lettuce, onion, and tomatoes. Brown beef in pan, drain, and let cool slightly. Add beef, cheese, and nacho chips to veggies. Pour on dressing. Toss and serve.
Combine first 4 ingredients and pat into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
Mix all ingredients together and bake at 350° for 30 to 35 minutes in 9-inch greased pan.
Bring to a boil first 3 ingredients. Sift in large bowl, sugar, flour and cocoa. Pour liquid mixture over flour mixture and beat until smooth. Add remaining ingredients. Pour in large oblong pan and bake 25 minutes at 400°.
Mix all ingredients together, except tortilla chips. Put in pie plate. Bake at 325° for 1/2 hour or until melted. (You can melt it in the microwave on Medium heat.) Use it as a dip for the tortilla chips.
Cream butter and sugar until light and fluffy. Beat in vanilla. Add beaten eggs in thirds, beating well after each addition. Blend chocolate and instant coffee powder together. Add to creamed mixture. Add sifted dry ingredients in thirds, mixing well after each addition. Stir in walnuts. Turn batter into a greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Cool. Sprinkle with confectioners sugar. Cut into squares.
Combine all ingredients. Mix well. Pour into 3 greased and floured cake pans. Bake at 350° for 35 to 40 minutes.