HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare eggs. Prepare white sauce and add cheese. Put thin layer of asparagus in buttered casserole dish, then a layer of sliced boiled eggs, then a layer of sauce. Continue layering until ingredients are gone. Put a layer of buttered bread crumbs on top and bake for 1 hour at 350° or until bread crumbs are browned. Thinly sliced green beans may be substituted for asparagus.
Here is the butterscotch version of the meringue recipe you call Forgotten Cookies. They are also called Simple Simons.
Preheat oven to 350°. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until cookies are done. Cool cookies on sheets for two minutes before placing them on wire rack for further cooling. Makes 7 1/2 dozen cookies.
Combine milk, eggs, sugar, bisquick, oleo and vanilla in blender on low. Mix 3 minutes. Pour into greased pie pan. Let stand 5 minutes. Sprinkle with cinnamon and coconut. Bake at 350° for 40 minutes or until done.
Mix all together, except butter and cracker crumbs. Place in a greased 8 x 10-inch casserole. Mix melted butter and cracker crumbs. Sprinkle over the top of casserole and bake at 350° for 1 hour.
Heat oven to 350°. Grease a 9 x 13-inch pan. In large bowl, combine cake mix, 6 tablespoons of margarine and 1 cup rolled oats; mix	until crumbly. Reserve 1 cup crumbs for topping. To	remaining crumbs, add 1 egg; mix well. Press into pan. Pour pie filling over crust. To reserved crumbs, add remaining 1/4 cup rolled oats, 2 tablespoons margarine, nuts and brown sugar. Bake at 350° for 30 to 40 minutes, or until golden brown. Cool. Cut into squares to serve.
Peel sweet potatoes and mix sweet potatoes, flour and sugar; separate egg whites and mix eggs in the mixture. Blend on medium speed until all of the potatoes and ingredients have blended together and then add vanilla flavoring, cinnamon and nutmeg together in the mixture. Put mixture in the pie shells. Bake at 350°. When ready, mix the egg whites and put on top of the pies. Bake on 350° until filling is brown and they are done. Enjoy.
Pull skin and fat from chicken. Pour milk over chicken. Let set 15 minutes. Combine remaining ingredients. Roll chicken in mix. Place on cooking sheet. Spray with cooking spray. Bake for 45 minutes at 375°.
Clean and cut broccoli into small pieces. Combine all ingredients and pour over broccoli, which is in a sealed container (i.e. Tupperware). Marinate overnight. Shake occasionally, turning upside down, if container is leakproof. Great at picnics served cold.
Mix all ingredients together. Chill until firm. Make small balls and roll in white sugar. Press in mint mold and pop out. Makes about 150.
In a large bowl with electric mixer at low, beat Ricotta, sugar, orange peel and vanilla just until smooth. Stir in chocolate chips. Cover. Refrigerate for 30 minutes. Spoon mixture into ice cream cones. Serves 10.
Put wash pot on hot fire. Pour water into pot. Put pork fat into pot. The water will all boil out, but it keeps the fat from sticking to the pot. The pot should be stirred with axe handle every 5 to 10 minutes throughout the cooking. Remember, keep the fire hot. The lard will boil out of the meat during the cooking. When the lard covers the meat, add the baking soda. Don't use very much baking soda or pot will foam over. The Cracklin's will begin to float and the skins will bubble up. It is very important to have a hot fire at this point. When the lard stops bubbling and boiling, the cracklin's are just about done. They should be golden brown and the skin should appear puffed up. Dip the cracklin's out and put them in the paper lined cardboard flats. Salt to taste. Let them cool about 15 minutes. The lard may be saved for frying, but check with your doctor first. Approximate time required: 2 1/2 hours. Serves about 20 to 25.
In mixing bowl, cream margarine and sugar together until light and fluffy. Add 2 eggs and flavoring. Stir in flour mixture and mix well. Add nuts to batter. Chill well (about 2 hours). Shape into 3 loaves. Brush top with egg white from third egg. Bake on slightly greased cookie sheet at 300° for 25 minutes or until golden brown. Slice into 1/2-inch diagonal slices. Return to oven and brown 30 minutes or until dry.
Place ham and cheese slices on each breast half. Roll up chicken from narrow end. Secure with toothpicks. In skillet, heat oil and cook chicken for 10 minutes or until brown on all sides. Spoon off fat. Stir in remaining ingredients. Heat until boiling. Reduce heat to low. Cover and simmer 10 minutes or until chicken is fork-tender. Garnish with parsley, if desired.
Cream shortening and sugars in mixing bowl until light and fluffy. Beat in egg. Add salt, soda, flour and water; mix well. Stir in chocolate chips. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 11 minutes, or until lightly browned. Cool on cookie sheet.
Mix flour, baking powder, salt and sugar in a large bowl; set aside. Beat egg; add milk. Add butter or oil. Add to flour mixture and stir until mixed, leaving batter lumpy. Cook pancakes on heated greased grill or frypan until covered with bubbles. Turn pancakes and brown the other side. Makes 12 medium size pancakes.
Mix apples, cinnamon and nutmeg. Turn in a greased 10 x 1 1/2-inch pie plate. Beat milk, butter, eggs and sugar until smooth (about 1 minute). Pour over apple mixture. Sprinkle Bisquick Streusel on top. Bake at 325° until a knife inserted in center comes out clean (about 55 to 65 minutes).
Mix like pie crust; chill for a short time. Roll into balls the size of walnuts. Press into small tart pans.
In a large pot, combine green pepper, onion, celery, water, broth mixes and garlic salt. Cook, stirring frequently, until all vegetables are tender. Add chicken and tomatoes. Bring to a boil. Reduce heat, cover and let simmer for 30 minutes. Add corn, beans and hot sauce to chicken mixture. Cook, uncovered, stirring frequently, for about 45 minutes.
Fry onion in melted shortening until golden yellow. Lower heat, add paprika and stir rapidly. When meat is browned and liquid evaporated, add caraway seed, finely chopped garlic, small amount of cold water, cover and braise slowly. Add additional water when necessary. Just before meat is tender, reduce pan juices and add potatoes. Let them brown slightly, then add stock, green pepper and tomato. When potato is almost cooked, add pasta, and if necessary stock or water.
Place all ingredients in blender except meat and cheese. Place in a 9-inch deep pie plate. Sprinkle with cheese and bacon or ham. Press down. Bake 45 minutes at 350°.
Saute onion, celery and pepper together in butter. Brown hamburger and drain. Spray a large casserole with Pam. Add frozen Tater Tots. Pour meat and onion mixture over Tater Tots. Heat soup, water and Cheez Whiz; pour over meat mixture. Bake in a 400° oven until bubbly.
Preheat oven to 250°. Place roast in a Dutch oven and arrange potatoes, carrots and onion around and over roast. Sprinkle herbs and seasonings over top. Drizzle wine over top. Roast for 4 1/2 hours, covered. Place meat and vegetables on platter. Place pan juices on high heat. Blend margarine and flour to a smooth paste and stir into juices. Cook until thickened. Spoon some over roast and sprinkle with parsley. Pour remaining gravy into gravy boat. Makes 8 servings.
Cream butter and sugar. Add eggs, molasses and lemon juice. Beat with rotary egg beater and add pecans. Pour into unbaked pastry shell and garnish with pecan halves. Bake in hot oven, 450°, 10 minutes; then reduce temperature to 350° and continue baking 30 minutes.
Mix all ingredients in a large bowl. Cover and refrigerate 1 hour. Serve. Makes 4 servings.
Beat shortening, sugar, eggs and vanilla until light and fluffy at medium speed. At low speed, beat in flour, soda, salt, cinnamon and cloves. Stir in raisins and nuts. Refrigerate for 30 minutes. Preheat oven to 350°. Drop by spoon on a greased cookie sheet. Bake for 10 minutes.
Fry bacon. Spread frozen pie crust with 1 tablespoon melted butter. Crumble bacon into bottom of pie and add Swiss strips. Mix 2 cups heavy cream with 4 eggs and 1/4 teaspoon salt and pepper. Pour over bacon and Swiss. Bake at 425° for first 15 minutes. Drop temperature to 350° and bake another 30 minutes.
Combine vegetables, tossing lightly. Combine last 4 ingredients in a saucepan; bring to a boil, stirring occasionally. Pour over vegetables, stirring gently to blend. Cover and chill 24 hours. Serve on lettuce leaf. Serves 6 to 8.
In large skillet, brown meat well. Drain off fat. Stir in Lipton onion soup mix, chili powder, kidney beans (drained), water and tomatoes. Cover and simmer 30 to 40 minutes, stirring occasionally. Makes 6 to 8 servings.
Mix first 4 ingredients together. Shape into small balls. Brown garlic in oil and discard garlic. Brown meatballs. Place in large pan with cover. Add onion soup (do not dilute) and cook for 1 hour over low flame. Serve with noodles or rice. Serves 4 to 6.
Put noodles on to boil in large pot. Salt and add 1 tablespoon oil. Let water boil before adding noodles. In a large pot, cook onions and green peppers in 2 tablespoons oil for 3 minutes. Add hamburger and stir until browned. Add spaghetti sauce and spices. Cook over low heat, stirring often, about 15 minutes. In very large Pyrex baking pan, put in a little sauce and spread over bottom. Add one layer of noodles. Spread 1/3 Ricotta cheese on noodles. Next, spread about 1/3 sauce. Then sprinkle a thin layer of Mozzarella cheese. Repeat twice, ending with heavier layer of Mozzarella cheese on top.
The night before: Bring water and salt to boil in a large pot; remove from heat. Slowly add corn flours while stirring. Return to heat; cook over low heat until very stiff. Let cool to touch. Shape into a block about 4 inches high. Wrap in foil or plastic wrap and refrigerate.
Cream together brown sugar, 1/2 cup sugar, shortening, vanilla and egg; mix well. Add cream of tartar, flour, baking soda and salt; mix well. Roll into 1-inch balls and roll into sugar. Place on ungreased cookie sheets, 2 inches apart. Bake at 350° for 10 minutes, or until done. Makes 3 to 4 dozen.
Mix ingredients in order given, sifting soda with the flour before adding it. Bake in moderate 350° to 375° oven.
Slice lemons as thin as paper, rind and all. Combine with sugar. Mix well. Let stand 2 hours or longer, preferably blending occasionally. Add beaten mixture to lemon mixture. Mix well. Turn into pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Bake at 450° for 15 minutes. Reduce heat to 375° and bake 20 minutes or until knife inserted near edge of pie comes out clean.
Mix sugar into beaten egg whites. Add sugar, baking powder, vanilla and nuts. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes; cool. Prepare whipped topping. Add cream cheese. Beat until smooth. Add crushed pineapple; pour into chilled crust and garnish with crumbs on top.
Melt German sweet chocolate in 6 tablespoons hot water. Add egg yolks to hot mixture, one at a time, stirring quickly so they don't curdle. Add powdered sugar. Set aside in pan of cool water to cool. Beat egg whites; whip whipping cream. Fold together. Combine with chocolate mixture.
Prepare brownies according to directions on package. Add pecans to the mix. To serve, place a brownie on dessert dish. Top with generous scoop of ice cream and pour caramel which has been heated in microwave over the ice cream.
Lightly mix ground beef, bread, onion, 1/2 can tomato sauce, egg and seasonings. Shape into loaf in a shallow pan. Combine remaining ingredients; pour over meat loaf. Bake at 350° for 1 1/4 hours.
Parboil carrots and potatoes for 20 minutes. Saut onion in butter; add beef and cook until turns grey. Butter a 2 1/2-quart casserole. Alternate layers, beef-onion mixture and vegetables. Mix catsup with soup and pour over casserole. Saut mushrooms in 3 tablespoons butter and place on top of casserole. Sprinkle onion rings over top. Bake at 350° about 20 minutes or until onion rings are brown and crisp. Yield: 6 large servings.
Preheat oven to 350°. Unroll dough. Separate into 8 triangles. Cut each in half to make 16 triangles. Slice apples. At the wide end of each strip of dough, place 4 to 5 slices of apple and roll. Place on cookie sheet. Combine sugar and cinnamon. With pastry brush, brush each one with melted butter. Sprinkle with cinnamon sugar. Bake 11 to 13 minutes.
Brown meat in butter; stir in flour until smooth. Add onion, carrot and celery; cook 10 minutes, stirring often. Add remaining ingredients except cream; bring to a boil. Simmer 1 to 3 hours. (The longer the soup cooks, the better it is.) Add cream during last 5 minutes of cooking.
Cook and mash 3 cups sweet potatoes. Add egg. Add sugar, vanilla, nutmeg, milk, salt and 1 tablespoon butter. Melt 1/2 stick oleo or butter in casserole. Add layer of crushed cornflakes, layer of sweet potatoes mixture and a layer of miniature marshmallows (1 cup). Repeat above 3 layers. Sprinkle a few crushed cornflakes over top layer of marshmallows. Cover. Bake 15 minutes in 350° oven. Uncover, brown and serve.
Place egg whites in bowl. Attach bowl and wire whip. Turn to speed 8 and whip until stiff, but not dry. Remove from bowl and set aside. Place egg yolks on speed 4 for 2 minutes, until thick and lemon colored. Add remaining ingredients and mix on speed 2 until combined, 30 seconds. Place mixture in 8 1/2 x 4 1/2 x 2 1/4-inch greased loaf pan. Bake at 350° for 40 to 45 minutes. Cool in pan for 10 minutes, then remove and serve warm. Yields 10 to 12 servings.
Mix cream cheese, butter and sugar together until blended. Add pudding and milk and beat on low speed until thickened. Stir in Cool Whip by hand.
Saute rice in butter over low heat	in a stove-top ovenproof casserole until	golden	brown.	Dissolve bouillon cubes in water; add to rice and bring to a boil. Remove from heat; cover, bake at 350° for 20 to 25 minutes or until all liquid is absorbed. Yields 2 servings.
Boil chicken until done. Pull it off the bone. Use broth to cook the egg noodles. Add chicken, both cans of soup and chicken cubes in with the noodles. Cook until juice starts to thicken.
Cream cheese and 4 tablespoons melted margarine. Reserve 2 tablespoons of margarine. Add remaining ingredients and mix well. When opening can of rolls, unroll in sections of two; do not split into triangles. Simply pat together the triangles and spread slightly to form a rectangle. Put heaping tablespoonful of chicken in the middle. Bring edges to the center and pinch together. Melt the rest of the butter and brush over all pockets and sprinkle with Italian bread crumbs. Bake at 350° for 20 to 25 minutes or until lightly browned.
Mix all together and bake as directed on the package. (A low fat and low chol. recipe). Easily made.
Place all ingredients, except nuts, in large bowl. Microwave until chocolate chips are melted, 3 to 5 minutes, stirring once or twice. Stir in nuts. Pour into well-greased baking dish. Refrigerate.
Mix flour, milk and egg. Cook until thick. Add vinegar, sugar, salt and cheese. Cook until smooth. Take from heat. Add eggs and pimientos.
Generously butter a 12-cup Bundt pan. Sprinkle with nuts. Cut partially thawed bread into 24 cubes and place in pan. Sprinkle pudding, sugar and cinnamon on bread. Cover and let rise to double, 3 to 4 hours. Bake at 375° for 20 to 25 minutes. Let stand 30 minutes. Turn out on plate lined with waxed paper.
Cream sugar, shortening and margarine. Add eggs and mix well. Add 3 cups of flour, baking powder, salt and nutmeg (if desired) alternately with milk. Add enough flour until stiff enough to roll dough. Roll on floured board, cut out and place on greased cookie sheet. Bake at 350° about 15 minutes or until brown.
Preheat oven to 325°. Grease and flour a 10 x 4-inch angel cake tube pan. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice onto wax paper. Beat the butter, sugar, honey and eggs in a large bowl with an electric mixer until they are light and fluffy, about 3 minutes. Sprinkle 1/4 cup of the flour mixture over the fruits and nuts. Add remaining flour mixture alternately with the milk to the fluffy butter mixture, beating until smooth. Stir in fruits and nuts. Spoon into prepared pan. Bake at 325° for 1 hour and 30 minutes or until the top springs back when lightly touched with fingertips. Cool pan on wire rack for 20 minutes; loosen around edge and tube with a knife. Turn out on rack; cool completely. Wrap in foil or plastic. Cake slices best the next day. Hope you enjoy reading the Bible verses making this cake. I did.
Simmer beef stew meat in crock pot or skillet. Add mushroom gravy mix or soup. Add mushrooms, heat until soup and mushrooms are hot. Cook rice. Pour gravy over rice.
Boil sugar, water and alum about 12 minutes (rolling boil). Turn off heat. Press clover blooms in hot syrup. Let stand 20 to 30 minutes. Strain in cheesecloth after removing clover blooms. Pour in jars.
Saute onion, carrot and celery in butter. Stir in flour and curry. Cook for 3 minutes. Pour in broth and simmer for 30 minutes. Add apple, rice, chicken, thyme, salt and pepper to taste. Simmer for 15 minutes. Immediately before serving, add cream.
Mix flour, pepper and salt together in a pan. Roll sirloin steak in flour mixture. Place in an electric skillet at 350°. Brown on each side. Place in oblong baking dish. Add one can golden mushroom soup. Place in preheated oven at 350° for 25 minutes until hot through and through.
Cream sugar, butter and flour. Add eggs, buttermilk, vanilla and nutmeg. Bake at 350° until knife comes out clean.
Brown ground beef and drain. Add onions and celery. Cook until tender. Add soup, tomato paste and catsup and simmer for 20 minutes. Pour all into a large kettle and add remaining ingredients. Drain green, lima and wax beans before adding. Add chili and pork and beans, undrained.
Puree all ingredients in blender until creamy. Marinade is best if made 24 hours ahead to marry flavors.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well. Add egg whites, beating well. Stir in peanut butter and vanilla; set aside.
Mix all ingredients (except water and brown sugar). Pour batter into prepared 8-inch square baking pan. Mix brown sugar and water until sugar dissolved. Pour brown sugar and water mixture over batter. Bake at 350° for 40 minutes or until golden brown. Serve warm.
Boil chicken until tender; cool. Debone and set aside. In mixing bowl, blend flour, baking powder and salt. Cut in shortening. Add enough chicken broth to form dough. Roll out on floured surface (thin). Cut into strips and drop into boiling chicken broth. Add deboned chicken; reduce heat to simmer, cover and cook 20 to 25 minutes. Add salt and pepper to taste.
Peel squash and cut into circles. Cook squash until tender (do not overcook). Combine squash, mint leaves (fresh only) and white vinegar. Chill for 3 hours. Serve with crusty Italian bread for dipping.
Melt chocolate chips until smooth on top of stove. Fold in peanut butter and butter until well blended. Pour cereal in very large bowl. Pour chocolate mixture over cereal and fluff until all of the cereal is covered with chocolate mixture. Pour powdered sugar in plastic bag. Add cereal mixture and shake gently. (Use more powdered sugar if needed to cover all of the cereal mixture.)
Preheat oven to 350°. Generously grease and lightly flour a 10-inch tube or Bundt pan. Prepare filling; set aside. In large mixer bowl, combine sugar, oil and eggs. Beat 1 minute at high speed. Add remaining ingredients except filling; beat 3 minutes at medium speed, scraping bowl occasionally. By hand, stir in nuts. Pour half of batter into prepared pan. Carefully spoon prepared filling over batter; top with remaining batter. Bake at 350° for 70 to 75 minutes until top springs back when touched lightly in center. Cool upright in pan 15 minutes; remove from pan. Cool completely; drizzle with glaze made by combining:
Brown butter in skillet to develop the rich flavor; remove from fire, add sugar and beat in the whole eggs one at a time. Add syrup and nuts. Add 1 tsp. vanilla if desired. Pour into uncooked pastry. Bake at 375° for 40-50 minutes, until custard sets and is browned. Makes 1 large or 2 small pies.
Combine all except cheese, potato chips and almonds. Place in a large buttered dish and top with chips, cheese and almonds. Let stand in refrigerator overnight. Bake 20 to 25 minutes at 400°.
Cream applesauce and sugar and then add eggs. Continue to beat. In a separate bowl, crush bananas. Add nuts and bananas to mixture. Mix flour, soda and salt in a separate bowl. Add to mixture and beat well. Turn into loaf pan and bake just until knife comes out clean, about 1 hour at 350°.
Pack cucumbers in jars. Put dill seed and cloves in jars over them. Let liquid come to a boil and pour over cucumbers and seal.
Heat oven to 350°. In large bowl combine all ingredients; blend well. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 minutes or until set. Cool one minute; remove from cookie sheets. Makes approximately 4 dozen.
Mix together the first 5 ingredients. Reserve 1 c. of mixture and spread the remaining mixture on tortillas. Using chicken, crumble over the mixture on tortillas. Fold/roll tortillas and place fold down in greased cake pan.	Bake at 350° about 1/2 hour or until heated. Spread remaining mixture over top of tortillas and top with shredded cheese.	Bake until cheese is melted. Can serve with sour cream, salsa and diced tomatoes on top.
Combine pumpkin, egg yolk, half and half, 1/3 cup brown sugar, salt and spices in a heavy saucepan. Mix thoroughly. Sprinkle gelatin over surface and let stand 5 minutes. Bring entire mixture to a full boil, stirring constantly. Remove from heat and add marshmallows; stir until melted. Chill until slightly thickened. Fold in egg white, beaten to a meringue, with 1 tablespoon brown sugar. Put in cooled shell. Chill in refrigerator several hours. Just before serving, top with Reddi-Wip.
Cook cheese, mayonnaise and mushroom soup over low heat until cheese melts. Add onion. Place cooked broccoli in bottom of baking dish. Sprinkle with peas, Chinese vegetables and water chestnuts. Cover with soup mixture. Top with cracker crumbs. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Grease and flour 8-inch square baking pan; set aside. Melt chocolate and butter over low heat, stirring occasionally; set aside. In large mixer bowl beat eggs until foamy. Gradually add sugar; beat until light and fluffy, scraping sides of bowl occasionally. Beat in chocolate until just combined. Stir in flour, salt and vanilla just until blended. Spread in prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out barely clean. Do not overbake. Cool completely in pan on wire rack. Makes 16 squares, about 165 calories each.
Mix 1 minute. Put in pie shell. Chill 3 hours and top with Cool Whip.
Mix cornmeal, salt, sugar, eggs, oil and milk together as bread. Add corn, onion, cheese and jalapenos. Makes 2 large pans. Bake at 425° for 30 minutes or until golden brown.
Boil first 5 ingredients until forms soft ball, just like fudge. Add Marshmallow Creme; then pour into greased dish and cut into squares. Garnish with nuts, if desired.
Chop cabbage fine. Grate carrots. Combine cabbage, carrots and raisins. In a small bowl, combine mayonnaise with sour cream and sugar. Blend with carrot mixture. Refrigerate until thoroughly chilled and flavors have blended, at least 4 hours. Salad keeps for about a week. Makes 2 to 3 cups.
Cook macaroni in salted water. Set aside. Saute onion, garlic and green pepper in olive oil until wilted. Add ground beef and cook until redness is gone from meat. Add the tomatoes, corn, olives and olive juice and cheese. Cook together until well blended and season to taste. Add macaroni and heat in a 250° oven if desired.