HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate egg whites; bring to room temperature. Preheat oven to 375°. Sift flour with 3/4 cup sugar three times; set aside. Measure into large mixing bowl the egg whites, salt and cream of tartar. Beat with wire whip or electric mixer until foamy. Gradually add remaining sugar; continue beating until meringue holds stiff peaks. Gently fold in extracts. Sift gradually the flour and sugar mixture over the meringue. Fold in gently. Push batter into ungreased tube pan. Gently cut through batter with knife. Bake 35 to 45 minutes or until top springs back when lightly touched. Invert on a funnel. Keep inverted until cool.
Prepare graham cracker crust for a 13 x 9 x 2-inch pan. Dissolve jello in hot water, sugar and juice and rind of lemon. Put in refrigerator until it starts to jell. Beat Milnot until stiff and whip into jello mixture. Pour into graham cracker crust and chill.
Combine well beaten eggs, condensed milk, vanilla and salt until well blended. Gradually beat into regular milk. Gently fold in whipped cream. Sprinkle with nutmeg, if desired.
Boil water and sugar until it makes syrup. Cool. Mix vanilla, juice, anise, vodka and food color. Mix with syrup. Ready to use.
Mix first five ingredients. Cut slits and stuff cheese into slits. Bake at 300 degrees for 45 minutes.
Cream butter and sugar; add egg. Add rest of ingredients. Last, fold in cut up cherries and milk. Double recipe for large loaf pan. Bake at 350° for 45 minutes or more.
Combine jello, water, and sugar. Chill until slightly thickened. Then add remaining ingredients. Chill over night.
Mix first 6 ingredients together and pour into unbaked pie shell. Bake at 350° for 30 minutes.
Cook first 5 ingredients; cool. Add yeast that has been dissolved in warm water. Add eggs; beat well. Add flour to make firm soft dough. Knead well on floured board. Place in bowl, cover, let rise and punch down. Roll out to 1-inch thickness. Cut with biscuit cutter. Place on greased cookie sheet. Cover; let rise. Bake at 375° for 15 minutes. Yields 18 rolls.
In large bowl, mix together the cherry pie filling, crushed pineapple, Eagle Brand milk and whipped topping. Blend well; pour into 9 x 13-inch casserole and freeze. This is a beautiful pink and can be frozen in individual molds for parties.
Put sugar, butter, syrup and salt in a saucepan. Boil 5 minutes. Add vanilla and soda. Pour syrup over corn in roaster. Bake at 200° for 1 hour. Stir every 15 minutes.
Melt butter in large pan. Add franks and onions. Brown. Add noodles, soup and milk. Stir well. Bring to a boil and cover. Turn heat down and simmer. Thin mixture with milk or water as necessary. Simmer about 45 minutes. Sprinkle with parsley and cheese.
Sear and brown pork chops in a skillet. Remove and place them in a covered casserole dish. Put 1 tablespoon raw rice on top of each pork chop. Pour stewed tomatoes over all. Cover and bake in oven about 350° for 1 hour.
Drain both pineapple and mandarin oranges. Mix all ingredients together. Chill.
Brown meat in skillet. Add onions and celery. Cook until onions are transparent. Stir in sauerkraut, noodles, soup and mushrooms; season with salt and pepper. Spoon into a greased 2-quart casserole dish. Cover and bake at 350° for 1 1/2 hours or until meat is tender. Stir occasionally. Serves 6 to 8.
Dissolve yeast in water. Add remaining ingredients; mix well. Spoon into greased muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes. Batter may be kept for several days in covered container in refrigerator.
Combine gelatin, pecans and coconut. Stir in milk and vanilla; mix well. Chill 1 hour. Shape into strawberries. Roll in red sugar. Insert slivered almonds in top of berry to form a leaf. Makes 1 pound and 3 ounces. Can be frozen. Enjoy.
Wash, drain and hull strawberries; cut in halves or quarters. Add sugar and water; refrigerate 2 hours. Split biscuits. Allow 1/2 cup of berries per serving; layer half (1/4 cup) of berries over bottom of biscuit. Replace top and add remaining berries.
Mix milk and egg. Set aside. Blend dry ingredients. Cut potatoes into wedges, leaving on the skins. Dip in egg mixture and roll in dry mixture. Drop in hot fat and fry 5 minutes or until done.
Crush wafers in food processor. Mix all ingredients. Shape into rolls. Rolls can be rolled in coconut, also. Chill and slice. Let stand at room temperature a few minutes prior to serving. Store in refrigerator.
Cut roast on slant 2 to 3 times on each side and insert a slice of bacon. Peel and cut potatoes and carrots in half. Peel onions and garlic. Line baking pan with heavy foil. Place roast in pan. Arrange potatoes, onions and carrots around roast. Core and seed green peppers and place on vegetables. Slice garlic over mixture. Add water. Cover tightly with heavy foil. Cook 2 1/2 hours in preheated 375° oven. Sprinkle salt and pepper over all ingredients.
Soften cream cheese at room temperature. Mix both the cream cheese and marshmallow cream together well. Chill. Serve with cut up fruit.
Preheat oven to 450°. In a pie plate, combine melted margarine and garlic salt. On a lightly floured surface, roll each biscuit into a thin stick about 8-inches long. Roll sticks in melted garlic butter. Sprinkle sticks on all sides with sesame seed. Bake on ungreased cookie sheet 8 to 10 minutes, until lightly browned. Makes 6 breadsticks.
Grease large pan generously with butter. Combine ingredients. Pour any box cake mix, mixed according to package directions, and bake as directed.
Cook noodles according to package directions. Saute onion, mushrooms and garlic for 1 minute. Add water. Cover and cook 3 to 4 minutes. Combine cheese, carrots, spinach, eggs and Parmesan cheese. Layer noodles, 1/2 sauce, 1/2 sauteed vegetables and 1/2 cheese mixture. Repeat and top with Mozzarella. Bake at 350° for 30 to 35 minutes. Cool 10 minutes before cutting.
Simmer, drain and mash squash. Mix ingredients together and put into greased casserole. Top with few crumbs. Bake at 300° just until brown.
Heat oven to 350°. In mixer bowl, beat butter, sugars and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture blending well. Stir in chocolate chips. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake 10 to 11 minutes. Cool 1 minute; remove to wire rack. Press kisses in center of each cookie. Makes about 4 dozen cookies.
Toss the lettuce together. Place the cottage cheese in the center of the lettuce. Arrange the shredded meats around the salad. Sprinkle the Roquefort cheese on top. Add the eggs, scallions, carrots, raisins and mushrooms. Top with the Cheddar and Provolone cheese. Serves 10.
Mix together. Turn out on floured board. Pat or roll to 3/4-inch thick. Cut out. Turn over in oil. Bake in black iron skillet 8 to 10 minutes in a 450° oven or until done. Makes about 10 biscuits.
Cook instant rice as per directions on package. Blend banana, sugar, sweetener, cool water and cooked rice until smooth and creamy. Dissolve gelatin in boiling water. Add to blended mixture and chill. When mixture has congealed slightly, whip with electric beater until light and fluffy.
Blend cream cheese and marshmallow cream together until smooth. Cut up fruit into bite-sized pieces. Dip fruit into mixture and enjoy. Use for an appetizer.
Scoop out inside of the potatoes into a bowl and combine with sour cream and Hidden Valley Ranch salad dressing mix. Fill potato skins with mixture. Sprinkle Cheddar cheese and bake 12 to 15 minutes at 375° or microwave until cheese melts.
Cook chicken and cube when cool. Save broth. Mix margarine and crackers together and set aside. Combine soup, sour cream, chicken broth, salt and pepper. Layer a 2-quart casserole dish that has been buttered with 1/2 of crumb mixture. Cover with chicken pieces. Pour over soup mixture and top with remaining crumb mixture. Bake at 350° for 25 to 30 minutes.
Use enough water to cover the beans in large pot. Bring to a full, rolling boil. Boil one hour. Pour into clean, hot jars and seal. You can pour off the liquid when you open a jar. Add fresh water to finish cooking or leave the canning liquid and finish cooking. I drain my beans and add fresh water. Not as tart, but good.
Prepare yellow cake mix and bake as directed on box. Pour crushed pineapple in its own juice into a small saucepan and add 3/4 cup sugar. Boil for 20 minutes. Pour mixture over cake as soon as removed from oven (after piercing top of cake with a fork). Cool completely. Combine pudding and milk. Blend until thick and then spread over cake. Beat whipping cream until thick and add 10x sugar and beat until stiff. Spread over cake and sprinkle with coconut. Keep refrigerated.
Separate crackers and arrange on bottom of a long cookie sheet. Melt margarine and real butter; add sugar and cook 2 minutes. Pour over crackers and sprinkle with nuts. Bake for 10 minutes at 325°.
Heat butter in a saucepan and add the onion. Cook until soft and add minced garlic. Add the curry powder and flour; stir. Add the tomato and chicken broth. Stir well, then let simmer for 20 minutes. Pour the soup into the container of a food processor; blend, then reheat and add the corn. Bring to a boil, remove from heat and stir in yogurt. Sprinkle with chopped basil leaves or parsley.
Soften cream cheese. Blend all together the ingredients. Spoon into shallow baking dish or quiche dish. Bake at 375° for 15 minutes until bubbly. Serve hot with Triscuits. Serves 25.
Microwave potatoes until done. Cut off 1/2-inch slice from top and scoop out most of potato, leaving shell. Mash remaining ingredients, adding 1/2 the cheese and refill shells with the mixture. Add salt and pepper to taste. Microwave for 4 to 5 minutes until cooked through. Sprinkle with remaining cheese. Yield: 4 servings.
Mix flour, cocoa, sugar and salt. Stir in yolks; add milk. Cook in double boiler until mixture is thick. Remove from heat. Add butter and vanilla. Pour into pie shell. If using meringue, bake for 12 to 15 minutes at 350°. Serves 6.
Place bacon on several layers of paper towels. Microwave 1 1/2 to 2 minutes on High or until slightly undercooked. Remove and set aside. Beat eggs with cream and cheese. Stir in broccoli, salt, garlic powder and lemon pepper. Crumble bacon. Stir half of the bacon into egg mixture. Pour mixture into a 9-inch glass pie plate. Microwave on Medium power for 4 to 6 minutes, stirring every other minute. Continue microwaving on High for 10 minutes or until eggs set. Allow to stand 5 minutes before serving. Top with remaining bacon. Garnish with sliced tomatoes. Serves 4.
Saute oil and garlic until golden, not brown. Remove from heat and add the rest of the ingredients except the cheese. Cook spaghetti according to directions. Drain spaghetti. Put spaghetti in large bowl. Pour warm pesto sauce over spaghetti and mix together well. Sprinkle on cheese as desired.
Slice cake into 3 layers. Place in bottom of a 9 x 13-inch dish. Pour pineapple over cake. Layer sliced bananas and then pudding. Top with Cool Whip and garnish with fruit.
Mix butter, cheese spread, seasonings and mayonnaise. Break up crab meat and blend into cheese mixture. Spread on English muffins. Cut each half into 6 or 8 triangles. Bake at 400° for 5 minutes or until cheese is bubbly. Yields about 64 bite sized snacks.
Mound apples in buttered 9-inch pie plate; sprinkle with orange juice.
Cut butter or margarine into 12 equal-length sticks. Chill in freezer while fixing the chicken, for butter should be very cold. Pull skin from chicken breasts. Halve breasts and cut meat in one piece from bone. Place each half, with boned side up, between waxed paper and pound very thin with a mallet or a rolling pin to form a "cutlet." (Be careful not to pound holes in meat.)
Remove bones from chicken; cut meat in small pieces (add water to bones and simmer). Brown chicken in fat with salt and pepper. Remove chicken and put in flour. Stir until brown and smooth. Add onion and saute until yellow. Add tomato. Put in chicken stock, thyme, cayenne and celery. Simmer 2 hours. Add oysters and parsley and cook until edges of oysters curl. Remove from fire and stir in file. Serve with large spoonful of hot, fluffy rice in each soup bowl.
Mix together first 8 ingredients. Roll into small cocktail size meatballs and brown in oil until cooked. Drain and set aside.
Mix all dry ingredients in bowl. Beat buttermilk and egg and stir into cornmeal mix. Heat bacon drippings in iron skillet and pour into batter. Cover and "bake" over low heat for 10 minutes. Invert on cover, slide back into skillet and bake 10 more minutes, until center is done. Serve in wedges hot.
Mix crushed graham cracker crumbs and 1 stick melted butter or margarine. Place in the bottom of a 9 x 13-inch pan. Then mix powdered sugar, 2 sticks oleo and whole eggs. Spread mixture on top of graham cracker crust. Add bananas on top of this. Place pineapple on top of bananas. Top evenly with Cool Whip. Add chopped pecans to top of Cool Whip. Top with cherries. Chill in refrigerator overnight.
Place the wafer crumbs in an oblong dish and pour the oleo over the crumbs. Mix well and press into dish as crust.
Combine flour, brown sugar and baking powder. Stir to blend. Cut in margarine to make crumbs. Combine molasses, water, baking soda and cinnamon. Pur 1/3 molasses mixture into pie shell. Add 1/3 crumb mixture. Continue alternating the 2 mixtures, ending with crumb mixture. Bake at 350° for 30 to 40 minutes.
Cream butter and sugar. Add eggs; mix well. Sift salt and soda into flour. Add nuts; add to first part and mix. Put dough on well floured board; knead until smooth. Roll into round roll of desired size; roll in wax paper. Place in refrigerator overnight. When ready to bake, slice very thin and bake in moderate oven (350°) until crisp. Makes about 5 dozen cookies.
Cream together one stick or margarine, powdered sugar and milk. Add vanilla, coconut and walnuts. Refrigerate until dough is hardened. Butter hands and roll into one-inch balls (if dough starts to get soft, place in freezer for period until hard again). Place formed balls into separate bowl. When all the dough is rolled, refrigerate overnight.
Blend all ingredients well. Gradually stir in scalded milk. Pour into 9-inch unbaked pie shell. Sprinkle top with nutmeg. Bake 15 minutes at 400°. Reduce heat to 350° and bake 15 additional minutes.
Heat butter. Add onion, salt and Accent. Cook 2 minutes. Stir in flour. Add milk slowly, stirring constantly. Add salmon liquid. Cook over moderate heat until mixture thickens. Stir a little hot sauce into beaten egg, then stir egg into remaining sauce. Place salmon in casserole. Then a layer of peas. Pour sauce over top. Sprinkle with crumbs and paprika. Bake at 350° for about 30 minutes.
Allow cream cheese to soften at room temperature for 1 to 2 hours before preparation. Blend with mixer the cream cheese, condensed milk and lemon juice until smooth. Pour mixture in crust. Spoon pie filling over top. Cover with plastic liner from crust. Refrigerate several hours or overnight before serving.
In a large mixing bowl, cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar is mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until ready to decorate. Keep icing in refrigerator when not in use.
Heat oven to 400°. Lightly grease an 8-inch spring-form pan. In large bowl, combine 2 1/4 cups flour, sugar, baking soda, cream of tartar and salt. With pastry blender or 2 knives, cut in butter until coarse crumbs form. Fold in currants.
Combine all ingredients. Bring to a boil; simmer 7 minutes. Remove from heat. Stir. Serve with chow mein noodles.
Mix all ingredients together. Mix well with mixer for 2 minutes. Pour 1/3 of batter into separate bowl and stir in 1/4 cup chocolate syrup. Spoon alternately into greased and floured 10-inch tube pan. Zigzag spatula through batter to marbleize. Bake at 350° for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.
Boil chicken for 1 hour. Onion, celery and salt can be added to the water. Bone chicken. Lay in 13 x 9-inch pan. Mix both soup and the can of milk; pour over chicken. Melt 1 stick of butter with 1 cup of stock from boiled chicken. Sprinkle herb stuffing mix on top of chicken. Pour butter/stock mixture on top of stuffing mix. Bake at 350° for 30 minutes.
Wash and remove grapes from stems. Place grapes in saucepan with wine, reserving one tablespoon. Add to saucepan jam and cinnamon. Bring to a boil, cover and reduce heat. Boil gently for approximately 5 minutes or until grapes begin to split open.
Brown beef in skillet. Add salt, tomato, water and frozen vegetables. Bring to a full boil over medium heat, separating the vegetables with a fork and stirring to blend sauce cubes. Reduce heat, cover and simmer 2 minutes. Bring again to a boil. Stir rice; cover. Remove from heat. Let stand 5 minutes. Makes 4 to 5 servings.
In a large bowl that can be covered, mix water and yeast until dissolved. Add beaten egg and shortening; stir well. Add sugar and flour. Store in refrigerator, covered, in a large bowl. Will keep 1 week.
Place ribs in a large covered container. Blend all ingredients together and pour over ribs. Cover and refrigerate 24 hours, turning often. Place ribs in a shallow pan on a rack. Bake at 300° for 2 hours turning once. Baste occasionally.
Soak noodles in warm water for 30 minutes or until softened. Do not let noodles become mushy. Drain and discard water. Set noodles aside. Heat oil over medium-high heat until hot. Add garlic and stir-fry for 20 seconds. Add shrimp and stir-fry for 2 to 3 minutes. Set shrimp aside. Add eggs, stirring constantly and breaking it into pieces. Push eggs aside. Add noodles, vinegar, fish sauce, sugar and paprika and toss gently over medium heat for about 1 to 2 minutes. Add scallions, bean sprouts and shrimp. Mix all together for about 2 minutes. Place noodles on a large platter. Sprinkle crushed peanuts over noodles and garnish with the coriander sprigs and bean sprouts. Makes 4 to 6 servings.
In medium saucepan over low heat, melt chocolate and margarine. Stir in remaining ingredients. Cook, stirring constantly, about 5 minutes or until mixture is slightly thickened. Refrigerate leftovers.
Add sugar and pecans to pears; let stand 1 hour. Add eggs, vanilla and oil. Fold in dry ingredients. Bake in Bundt pan 1 hour at 350°.
Cut zucchini into bite-sized chunks; cut tomatoes into 3/4-inch pieces. Slice eggplant lengthwise in half, then cut each half crosswise into 1/2-inch thick slices. Dice onion; cut each mushroom in halves or quarters. Preheat oven to 350°. In 12-inch skillet over medium heat, using 1/3 cup hot olive oil, cook onion until tender, add zucchini and mushrooms; cook, stirring occasionally, until vegetables are golden brown. Add eggplant and 1 tablespoon olive oil, if needed, and cook, stirring frequently, until eggplant is tender-crisp. Stir in tomatoes, chicken broth, rice, artichoke hearts, salt, saffron and pepper. Over high heat, heat to boiling. Place skillet in oven or transfer rice mixture to 4-quart casserole and bake, uncovered, until rice is tender and liquid is absorbed, about 50 minutes. Remove skillet from oven, stir in garbanzo beans, olives and frozen peas. Return to oven to heat through, about 15 minutes. Serves 8 as a main dish.
Add 1 1/2 tablespoons jam per graham tart mix instant jello pudding and pour over jam until level with top of tart crust. Place in refrigerator and chill until ready for after main meal.
Mix all ingredients except tortillas and salsa. Spread mixture onto tortillas. Roll up tortillas tightly and wrap in plastic wrap. Refrigerate several hours. Slice with electric knife. Serve with salsa.
Heat oven to 375°. Grease 8 or 9-inch square pan. Slice well chilled dough into 30 (1/4-inch) thick slices. Place 15 slices in bottom of greased pan. Combine cream cheese, sugar, egg and vanilla. Spoon mixture over cookie dough. Place remaining dough slices over cream cheese mixture. Bake at 375° for 30 to 35 minutes or until crust is deep golden brown. Chill completely and cut into squares.
Soak lettuce in cold water for 1 hour; remove, drain for 2 minutes and wrap in a large towel and put in the refrigerator for 2 hours before using. Mash anchovy fillets with fork and mix with olive oil. (If anchovies are omitted, substitute 1 teaspoon of German mustard.) Immediately before making this salad, break lettuce into bite size pieces and place into large salad bowl. Put slightly over 1/2 cup of remaining olive oil/garlic/anchovy mixture on cold lettuce and toss, making certain lettuce is completely covered. More oil may be used if needed. Beat egg yolks and spread over top of lettuce. Squeeze lemon through strainer onto lettuce along with 3 tablespoons of red wine vinegar and a few splashes of Worcestershire. Toss for one minute. Sprinkle Parmesan cheese over salad and toss a few times to mix. Serve immediately with a handful of croutons on each salad.
Bring vinegar, sugar, salt and spices to a boil. Pour over freshly sliced vegetables and let stand 1 hour. Bring to a boil and boil for 3 minutes. Pack hot, into hot sterilized jars. Seal at once with lids and bands that have just been scalded in boiling water. Store in cool, dry place. Makes 6 to 7 pints.
Defrost filo dough (overnight in fridge or 2 hours at room temperature).
Combine eggs and sugar, mixing well. Add butter and vanilla. Combine cocoa with flour and stir into egg mixture until thoroughly mixed. Add chopped nuts and coconut, stirring to mix well. Bake in greased and floured 9 x 13 x 2-inch pan at 350° for 30 minutes. Remove from oven and spread with Marshmallow Creme. Small marshmallows can be substituted.
Cook cauliflower until tender. Saute green pepper in butter until tender. Add flour and milk to make cream sauce. Add remaining ingredients. Mix and pour over cauliflower head.
Mix chocolate cake mix, chocolate pudding, eggs, 1/4 cup Kahlua, 1/4 c. strong coffee, 1/4 c. creme de cacao, and oil together well. Pour into greased bundt pan and bake at 325 degrees for one hour or until done. Test with toothpick or clean knife. Mix powdered sugar, 1 Tbsp. creme de cacao, 1 Tbsp. Kahlua, and 1 Tbsp. strong coffee well. Spoon over warm cake.
Cook hog head and hens; grind meat. (Boston butt, souse meat or other pork may be used.) Cook hamburger, stirring to make it crumble apart. Drain. Peel, dice, salt and cook potatoes and onions. Drain all vegetables (except soup and tomatoes) including potatoes and onions. Combine all ingredients with salt and pepper to taste in big heavy pot. Bring to a boil on medium heat, stirring continuously, as it burns easily. Turn heat down; stir and simmer and simmer and stir until stew is thick and all flavors are mixed. Feeds multitudes. Cut recipe in half if you don't plan to feed a big crowd. Freezes well.
In a large bowl, combine oil, vinegar, lime juice, onion, garlic, pepper sauce, salt and pepper. Add chicken and marinate at least 1 hour at room temperature or overnight in fridge. Light broiler. Remove chicken from marinade; save marinade. Broil chicken and baste frequently with reserved marinade. Cook until chicken is opaque. Warm tortillas in pan with low heat. Keep turning tortillas until soft. Bring to warm plate. Coat tortillas with sour cream and salsa. Add chicken, lettuce and cheese. Roll and tuck ends. Try your own variations with peppers or tomatoes added.
Mix cream cheese and salsa with electric mixer on medium speed until well blended. Serve with vegetables or low-fat chips. Makes 1 1/2 cups.
Cook ground meat and onions together in skillet with a lid. When meat is cooked, add eggplant, bell pepper, and cooked rice (or cornbread). Salt and pepper to taste. Cook on low heat until eggplants and bell pepper are cooked. This will serve a family of five.
Prepare and boil potatoes; cool. Add celery, onion and sweet relish. Combine salad dressing, sugar, celery seed, vinegar and mustard. Add eggs.