HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites and sugar until very stiff. Fold in Rice Krispies and chocolate chips. Place, by teaspoonfuls, on cookie sheets.
Cook macaroni noodles and drain. Add all other ingredients and mix well. Chill until served. Serves 10.
Beat cream cheese with mixer until smooth; then add sugar and beat again. Blend in sour cream and vanilla. Fold in the Cool Whip and then spoon in your mixture into the pie crust. Top the pie with your favorite fruit topping. Chill at least 3 hours.
Take chicken and place in a big pot with salted water to cover. Cook with lid on until chicken is tender. Remove chicken, skin and bone. Save broth. Add 2 pounds hot sausage, shaped into small balls, to broth and cook until sausage is well done. Remove sausage and thicken broth. Mix flour and small amount of cold water to make smooth paste. Stir into broth to make gravy, then add chicken and sausage. Simmer about 15 minutes for flavors to blend. Serve over split hot biscuits.
Drain pineapple. Mix with beans, ketchup, Worcestershire sauce and mustard. Put in casserole dish and sprinkle cheese on top. Bake at 350° until heated and cheese melts.
Place washed ribs on large baking pan. Sprinkle all over with poultry seasoning, salt, pepper and garlic salt. Add 1/2 cup water to pan and cover with tinfoil. Bake for 35 to 45 minutes. They will be very tender. Heat barbecue grill until very hot. Place slab of ribs on grill and brown about 6 to 7 minutes on each side. Baste browned ribs with barbecue sauce and brown 2 to 3 minutes on each side. Place on cutting board and cut through to make nice single rib portions. Makes 2 to 3 servings.
Pour boiling water over jello and marshmallows. Add the 1 cup cold water (thicken). Add bananas and pineapple chunks. Save the juice. Chill.
Mix sugar, margarine and milk; add coconut and pecans. Form into balls. Melt chocolate chips and paraffin in top of double boiler. Stick toothpicks into balls and dip in hot chocolate mixture. Place on wax paper. Cool.
In large pan, add the water and cranberries and bring to a boil. Add the soda and cook for 10 minutes. Add sugar, jello and marshmallows. Stir until dissolved. Let set until nearly thick; then add the apples, celery and the nut meats. Put in covered dish and refrigerate until served.
Combine fruit and nuts. Mix well. Mix dry ingredients well. Add to fruit and nuts; coat well. Beat eggs until frothy; add brandy. Add to mixture; mix well. Pour batter into 9 x 15-inch tube pan that has been greased and floured. Bake at 300° for 1 hour and 45 minutes. Cool in pan; remove from pan; wrap in cloth that has been dampened with 1/4 tablespoon brandy. Wrap in foil; place in refrigerator a couple of days. Unwrap; dampen cloth with water, no more brandy. Rewrap and set in refrigerator at least a week. Very very good. Not too boozy.
Melt butter in a 9 x 13-inch pan. Sprinkle graham cracker crumbs evenly over butter. Sprinkle coconut over the crumbs. Sprinkle chocolate bits over coconut. Sprinkle butterscotch bits over chocolate bits and sprinkle chopped nuts over the butterscotch bits. Pour over all the small can of sweetened condensed milk. Bake at 375° for 25 minutes. Cut in squares.
Preheat oven to 400°. Grease 12 muffin cups. Toast bran flakes in oven for 5 minutes; cool. Combine flour, baking powder, salt and cinnamon; mix well. Stir in bran flakes. Beat eggs at low speed; add brown sugar, then molasses. Beat in milk and salad oil. Add to dry ingredients. Spoon into cups. Bake 20 to 25 minutes. Remove immediately to wire rack. Contain 150 calories each.
Dissolve gelatin in boiling water. Drain oranges; reserve syrup and add water to make 1 cup. Chill the mixture until slightly thickened. Blend in oranges and sherbet; pour into 1-quart mold. Chill until firm.
Cream sugar and butter. Add all other ingredients and mix thoroughly. Put into unbaked 9 inch pie crust. Bake at 325 degrees for 45-55 minutes.
Mix sugar and flour together. Add eggs, one at a time, and mix well. Add buttermilk and pour into unbaked pie shell. Cook at 300° until done.
Dissolve jello in 2 cups boiling water. Add 2 cups fruit juice from drained fruit to jello. Take out 3/4 cup jello mixture and let gel separately. Add fruit to remaining jello and chill until firm in 8 x 11-inch pan. Whip the 3/4 cup jello. Combine with Cool Whip and spread on top of salad and chill until ready to serve. Add 1/4 cup pecans or walnuts over topping if desired.
Cut cucumbers, onions and peppers in large dishpan, etc. Add salt and cover with lots of ice. Let stand for 3 hours, stirring occasionally so salt will be distributed evenly through cucumbers. In another large pot, combine vinegar, sugar and other spices. Bring to a boil. Drain cucumbers and add them to the vinegar mixture. Heat thoroughly but do not boil. Pack in jars and seal at once.
Combine hot water, brownie mix, 1 teaspoon vanilla and egg whites; stir until blended well. Pour into a 9-inch pie plate coated with cooking spray. Bake at 325° for 22 minutes. Let crust cool completely.
Grease a pie plate. Fill the pie plate with the apples. Sprinkle 1 teaspoon sugar and 1 teaspoon cinnamon over the apples. In a separate bowl, mix the margarine, egg, sugar, flour and nuts. Spread this over the apples. Bake at 350° for 40 to 45 minutes.
Combine cream cheese and picante sauce; beat at low speed with an electric mixer until smooth. Garnish with sliced green onion. Serve with corn chips. Yields 2 cups.
Brown ground beef. Add chopped onions and cook 5 minutes more. Drain. Add water, vegetables, salt, pepper, beef bouillon, bay leaves, basil and tomatoes. Cook until vegetables are tender.
Cook and stir meat and onion in large skillet until meat is browned. Drain off fat. Stir in corn (with liquid), tomato sauce, olives, noodles, water, oregano, salt, pepper and cheese. Heat mixture to boiling. Lower heat and simmer, uncovered, stirring occasionally, 20 minutes or until noodles are tender. Sprinkle with parsley.
Finely crush cookies and combine with butter. Reserve 1 cup cookie mixture. Spread remaining cookies in buttered 9 x 13-inch Pyrex dish. Cover cookies with ice cream. Spread with Cool Whip. Drizzle chocolate syrup over Cool Whip. Sprinkle with nuts and remaining cookie crumbs. Freeze until firm. Remove from freezer a few minutes before serving. Serves 20.
Bring sugar, butter and milk to a boil and boil 1 minute, stirring constantly. Remove from heat and add chocolate chips. Stir until smooth. Pour over cake.
Preheat oven to 350°. Finely chop mandarin peel. Put mandarin juice in bottom of 9 x 13 x 2-inch pan. Stir in mandarin peel, sugar, oil and red pepper sauce, and mix well. Add nuts and toss to coat.
Gently fold cottage cheese, crushed pineapple and dry gelatin into whipped topping. Cover and refrigerate until thoroughly chilled. Spoon into dessert dishes. If desired, garnish each serving with strawberry slices and mint sprigs. Each serving 3/4 cup, 78 calories.
Brown and drain beef or turkey. Add all other ingredients. (May add some water if you like soup to be more liquid.) Simmer 1 hour.
Prepare the Kool-Aid as directed on package, adding 1 extra cup of sugar. Mix all ingredients. Place in freezer until it is slushy. Serve.
Mix jello in hot water. Add oranges, sugar and cranberry sauce; mix well. Let it set up partly and then add other ingredients. Mix well. Pour into jello mold. Let firmly set up.
Combine sugar and syrup. Microwave for 1 minute. Add peanut butter; return to microwave for 2 minutes. Stir in the corn flakes. Press into buttered 9 x 13-inch pan. Cut into squares.
Put sugar, milk, butter and cocoa in a large pan. Bring to a boil. Cook only 1 minute and remove from heat. Add oatmeal and peanut butter; mix well. Add nuts, coconut and raisins. Stir and drop on waxed paper quickly. Cool. Makes 4 1/2 dozen cookies.
Finely chop broccoli; set aside. Heat oven to 350°. In one quart saucepan, over medium heat, in hot margarine, cook onion until tender, stirring occasionally. Stir in flour until blended; cook 1 minute, stirring frequently. Gradually stir in one cup half and half, cook, stirring constantly, until slightly thickened. Remove saucepan from heat. Grease six (6-ounce) custard cups or 12 muffin tins. In medium bowl with wire whisk or fork, mix eggs, bouillon, salt, pepper and remaining half and half. Stir in onion mixture and broccoli. Ladle egg mixture into custard cups. Set cups in 13 x 9-inch baking pan; place pan on oven rack. Pour boiling water in pan to come halfway up sides of cups. Bake 35 minutes (for custard cups), 20 minutes (for muffin tins) or until knife inserted in center of mixture comes out clean. Invert custard cups onto platter.
May use 1/4 cup of oil in place of margarine. Mix all ingredients in bowl. Shape into 1-inch balls. Place 1 nut half on each cookie, if desired. Bake in greased cookie sheet at 350° for 8 to 10 minutes or until golden brown.
Bring sugar and syrup to a boil and melt in the peanut butter. Add corn flakes and stir well. Drop by spoonful on wax paper.
Mash cranberry sauce. Mix jello according to package, cutting water down 1/2 and using liquid off of pineapple. Mix all ingredients together and chill.
Cream shortening, oleo and sugar together; add eggs, 1 at a time, beating well after each egg. Sift flour, salt, and baking powder together; add with milk to cream mixture; add extracts. Bake at 350° for 1 1/2 hours. Glaze.
Mix together the pound cake, margarine and 2 eggs. Mix until creamy, then spread into 9 x 13-inch pan.
Cook ground chuck until it separates. Mix ingredients. Bake in slow oven for 1 hour.
In a large container, mix all ingredients and chill overnight. Yields 150 servings.
Mix hash browns, cheese, soup, sour cream, and onions together; pour in a casserole dish. Mix butter and corn flakes; put on top of hash brown mixture. Bake at 350 degrees for 45 minutes to 1 hour.
Combine dry ingredients, mixing well. Cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Shape dough into a ball and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness on a lightly floured surface. Cut with a 1 3/4-inch biscuit cutter and place on ungreased baking sheet. Brush lightly with milk. Bake at 400° for 12 to 15 minutes. Yields 3 dozen.
Combine all ingredients, and simmer for 1/2 hour. Makes 3 pints.
In a 3 1/2-quart saucepan over medium heat, heat oil and cook potatoes, celery and onion until tender-crisp. Stir in vegetable juice, crab and corn. Heat to boiling, 10 to 15 minutes, stirring gently now and then. Reduce heat to low. Simmer. Serves 4.
Cook cake as directed on box. Mix sugar and pineapple together and cook until it comes to a boil. Then pour this mixture over the cake when it is hot out of the oven. Then, after this kind of soaks in, mix cream cheese, butter and powdered sugar together and spread over cake. If the mixture is too thick, add 1 to 2 tablespoons of milk to it. Then sprinkle chopped nuts on the top.
Cream butter or margarine with 1/2 cup of the sugar. Beat in eggs, one at a time. Add extracts. Beat well. Mix together flour, baking powder and salt. Blend into creamed mixture. Spoon into greased round 9-inch cake pan 2 inches deep. Cut plums in half. Arrange cut side down on top of batter. Mix remaining 1/2 cup sugar with cinnamon and nutmeg. Sprinkle over plums. Bake at 400° for 30 minutes.
Cream butter and 1/2 cup confectioners sugar until fluffy. Blend in 1/2 teaspoon vanilla and flour. Stir in walnuts. Chill.
In a large saucepan, saute onion and celery in butter until tender. Stir in the water, rice and bouillon; bringing to a boil. Reduce heat; cover and simmer for 50-55 minutes or until liquid is absorbed and rice is tender. Remove from the heat; fold in the apple, pecans and lemon peel if desired.
Mix ingredients in 3 quart casserole dish. Bake in oven at 350° for 1 hour or until liquid is absorbed. Stir once during baking time. Serves 4 to 6.
Mix together thoroughly. Spread over top, if desired, 2 tablespoons ketchup, steak sauce, barbecue sauce or chili sauce.
Preheat oven to 350°. In large mixing bowl, beat eggs and brown sugar together until blended. Add melted butter or margarine, corn syrup, salt, vanilla and chopped pecans and mix thoroughly; pour into unbaked pie shell. Bake until filling is puffed and golden brown, about 35 to 40 minutes. Serve pie slightly warm or cool and top with whipped cream. Makes one 9-inch pie.
Saute onions, pepper and celery until soft. Layer bread, vegetables, krab (or crab) in large casserole dish, ending with bread. Combine eggs, milk, soup, mayonnaise and seasonings. Pour over casserole mixture. Sprinkle with cheeses. Bake at 350° for 45 minutes to 1 hour until browned and set. Let stand a few minutes before serving. Serves 8 to 10.
Sprinkle catfish with salt and pepper on both sides. Beat eggs with milk in shallow dish. Dip catfish in egg mixture; roll in cornmeal. Fry catfish in 1/8-inch hot shortening in heavy skillet. Fry over medium heat until brown on both sides; drain on absorbent paper. Serve immediately.
Clean and skin chicken breasts. Place in shallow baking dish. Lightly mix together bread cubes, onion, 1/4 cup water, butter and poultry seasoning. Place mound of stuffing over each chicken breast. Blend soup and 1/3 cup water. Pour over chicken and dressing. Bake at 350° for 1 hour and 15 minutes or until tender. (We double the dressing mix.)
Preheat oven to 350°. Combine butter, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla. Beat well. Stir in nuts. Spread in greased 13 x 9-inch pan. Bake 40 minutes.
Combine egg whites, sugar, tartar, cold water and lemon extract in the top of a double boiler; beat 1 minute. Set top of double boiler over boiling water. Cook for 7 minutes, beating constantly at high speed until stiff peaks form. Remove from heat and fold in coconut. Frost your favorite cake.
Cream butter and sugar. Add eggs, one at a time. Alternate, adding flour and whipping cream, stirring frequently. Add vanilla. Start in cold oven. Bake 1 hour at 350°.
Combine white wine, lemon juice and chopped garlic. Pound thin about 1 pound chicken cutlets. Coat with seasoned bread crumbs and saute chicken in olive oil until lightly browned and tender. Add wine mixture and simmer uncovered a few minutes until liquid is somewhat reduced. Sprinkle with parsley.
Place sliced potatoes (parboiled and drained) in bottom of greased 9 x 13-inch pan. Place hamburger over potatoes. Mix milk and cheese soup together (heat a little to mix), then pour over the hamburger. Mix rest of ingredients together and pour over the soup. Bake for 45 minutes in covered pan. Uncover and sprinkle 1/2 cup Parmesan cheese and slices of Mozzarella cheese on top. Bake until cheese melts.
Over medium heat, combine sugar and egg yolks. Gradually add Pet milk. Cook until thickened. Stir in vanilla. Cool slightly. Layer wafers in a dish. Layer bananas. Pour 1/2 of filling over layers. Repeat layering of wafers and bananas. Pour remaining filling over layers. Top with wafers. Spread Cool Whip over wafers.
Press water out of tofu, placing plates or weighted cutting board on top for 1/2 hour.
In food processor, blend softened cream cheese, olives and jalapenos. Spread mixture evenly on tortillas. Roll and chill. Slice and serve.
Melt sweet chocolate and semi-sweet chocolate chips in double boiler and let it cool down. When cool, add 1/2 pint whipped whipping cream. Mix well. Add nuts now if you want, then pour it into a well-greased pan. Sprinkle with powdered sugar. Cut into cubes and enjoy.
Combine graham cracker crumbs, butter and sugar. Pat half on bottom of buttered square baking dish. Reserve remaining crumbs for top layer of dessert. Place marshmallows in top of double boiler over hot water. Stir in milk and cook until marshmallows are melted. Cool.
Combine all ingredients. Roll out dough. Cut with doughnut cutter and fry in hot oil.
Saute onions in margarine. Combine all other ingredients and cook until broccoli is tender. Cook over low heat, stirring frequently to prevent scorching.
Chop tomatoes, onions and peppers. Add other ingredients and bring to a boil. Let cook for 1 hour or until thick. Seal in sterile jars.
Unroll and separate rolls; arrange, overlapping a little, in a lightly oiled 11-inch pizza pan to form a crust. Pinch seams together well. Brush with 1/2 tablespoon of the oil. Bake on the lowest shelf of a preheated 425° oven for 8 to 10 minutes until edges brown lightly. Remove from oven and spread with 2 tablespoons of the pizza sauce. Meanwhile, heat remaining tablespoon of oil in skillet; add turkey meat and brown lightly, stirring to break up chunks. Season with salt and basil. Sprinkle meat over pizza crust and top with remaining pizza sauce. Cover with sliced cheese and sprinkle with Parmesan. Return to the 425° oven and bake about 20 minutes, or until cheese is melted and edges well browned. Let stand 3 or 4 minutes, then cut into wedges. Makes 4 to 6 servings.
Preheat oven to 375°. In a 13 x 9-inch baking pan, arrange chicken. In a small bowl, combine remaining ingredients; brush on chicken. Bake 45 minutes or until chicken is done.
Melt butter over low heat in a large heavy saucepan. Remove from heat and add sugar. Stir until blended. Return to low heat. Stir rapidly until mixed and bubbly. Remove from heat. Add water and syrup. Cook with thermometer over low heat, stirring frequently, about 20 minutes or until temperature reaches 290°. Remove at once. Add nuts. Pour on lightly greased cookie sheet. Cool. Melt chocolate and pour over. Smooth with knife. Break into pieces when chocolate is firm.
Cut elephant into bite-size pieces. This will take about 2 months. Cut vegetables into cubes (another 2 months). Place meat in pan and cover with 1,000 gallons of brown gravy. Simmer for 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables. Simmer slowly for 4 more weeks. Garnish with parsley. Serves 38,000 people. If more people drop in than expected, add the 2 rabbits. This is not recommended, however, because few people like "hare" in their stew.
Heat cream of chicken soup and cream cheese until cheese is melted. Remove from heat and add gelatin, dissolved in cold water. Blend well. Blend in mayonnaise. Pour into a square dish. Place in the refrigerator to congeal. Let stand at least 2 hours. Cut into squares and serve on lettuce. Yields 4 to 6 servings.
Blend sugar, salt, spices, lemon rind and butter or margarine. Toss apples into mixture. Arrange in pie shell.
Slice potatoes in bottom of large casserole dish. Slice onions over this. Add uncooked broken up hamburger. Pour soup over top. Do not stir. Cover and bake 1 to 1 1/2 hours at 350°. Serves 6.
Squeeze oranges and lemons; add sugar, then add water. Taste if sweet or tart to your taste. Then add pineapple juice and chill. Refreshing drink.
Mix all ingredients together. Heat in casserole about 15 minutes in a 300° oven. Serve hot with crackers.
Warm the milk and pour over the Grape-Nuts in a bowl. Let stand for 15 minutes. Add beaten eggs, sugar, salt and vanilla, stirring to mix very well. Pour into a 13 x 9 x 2-inch baking pan or dish. Sprinkle nutmeg over top. Place pan into a larger pan with 1 to 2-inches of hot water. Bake in 350° oven for 1 hour or until the custard is set.
Mix together first 3 ingredients. Pat into 13 x 9 x 2-inch pan, then cook for 5 minutes in oven until crust is set. Cool. Cream together 2 sticks oleo and 2 cups powdered sugar. Add eggs to oleo and sugar mixture and beat until very light, no less than 15 minutes. Spread over graham cracker crust. Drain well pineapple and spread over mixture. Slice 3 to 4 bananas on top of pineapple. Top with large container of Cool Whip. Sprinkle nuts and cherries on top. Refrigerate.
Cut Twinkies lengthwise in half; layer cream side up in 9 x 13-inch pan. Mix pudding with milk, let stand 5 minutes. Pour over Twinkies. Slice bananas over pudding; top with Cool Whip. If desired, crunch a Heath bar and sprinkle over top.
In a large bowl, let apples, sugar and oil set for 1 hour. Mix together dry ingredients and add to apples. Mix in eggs, vanilla and nuts. Bake in floured and greased Bundt pan for 1 hour and 15 minutes in 325° oven.
Warm water in microwave for 40 to 50 seconds on High. Pour into large bowl and add salt, sugar, yeast and 1 cup flour. Mix well; add remaining flour. When mixture is too thick to stir, pour onto heavily floured surface. Dough will absorb flour but should remain "sticky." Place back into bowl and cover with plastic or towel. Let rise for 1 1/2 to 2 hours. Knead on floured surface, it will be moist. Keep surface heavily floured. Roll out for pizza. Bake pizza crust at 400° for 10 to 15 minutes. Use this recipe for French bread and dinner rolls too.
Brown beef in large skillet. Drain and add remaining ingredients, except cheese and mix well. Spoon into 2-quart casserole. Top with grated cheese and bake at 350° for 1 hour. Serves 4 to 6. Can make ahead, then top with cheese and bake.
Cream together butter, shortening and sugar. Add eggs one at a time, beating well after each. Sift all dry ingredients together. Add dry ingredients alternately with milk. Add vanilla and mix well. Bake in floured and greased 10-inch tube pan at 325° for 1 1/2 hours. Spread with chocolate frosting.
Put sugar and syrup in 3-quart saucepan and let mixture just start to bubble. Remove from heat. Add peanut butter. Add Rice Krispies. Spread into buttered 13 x 9 pan. Mix chips. Cook over low heat until melted. Spread over Rice Krispies.
Wash and prepare vegetables to be chopped in food processor or by hand. Place in large pan. Add salt and let stand 24 hours. Drain mixture, getting out all of the brine. Add chopped cabbage to other vegetables. In large pan, mix sugar, vinegar and spices. Heat. Add vegetables. Boil for 3 minutes. Pack in hot jars and seal.
Boil fryer with celery stalk. Allow to cool and take off the bone. Melt oleo in pan. Add the box of Stove Top stuffing. Mix well. Spread stuffing in bottom of an oblong dish, 9 x 12-inch. Place chicken pieces on top. Mix in pan, soups with 2 cans of broth that chicken was cooked in. Pour soup mixture over chicken and dressing. Cook at 350° for 45 minutes to 1 hour.
Knead dough on a lightly floured surface for about 5 to 10 minutes, until satiny smooth. This prevents cracking and uneven baking. After molding, bake at 300° for 30 to 40 minutes. Check often. Apple color via a paste food coloring, brushed on with egg whites prior to baking for a golden brown finish. Spray with a clear sealer (polyethylene or resin-based).
Cream sugar and cream cheese and spread over bottom of pie shells. Top with layer of sliced bananas that have been dipped in lemon juice. Add a layer of coconut then a layer of pie filling. Top with Cool Whip and chill.
Cream shortening; add sugar gradually and blend well. Add egg; mix. Add dry ingredients that have been sifted together. Fold in mincemeat; add vanilla and thoroughly mix. (If dry mincemeat is used, add 1/2 cup water and cook until water is absorbed, about 8 minutes; cool.) Drop by teaspoonfuls on greased cookie sheet 2 inches apart and bake at 400° from 8 to 10 minutes. Makes 4 dozen.
In skillet, brown beef and onion. Drain fat. Stir in soup, spaghetti sauce, water, pepper and macaroni. Heat through.
Place peaches, pears and pineapple in baking dish. In the center of each piece of fruit put 1/2 teaspoon brown sugar, 1/2 teaspoon vinegar, dab of butter and sprinkle of cinnamon. Place cherry on each piece of fruit. Bake 30 minutes at 325°. Serve hot.
In a mixing bowl, blend sugar, Crisco, vanilla, and butter. Mix well until sugar is dissolved. In a medium saucepan, mix milk and flour and cook over medium heat until thick, stirring constantly. Remove sauce pan from heat and allow mixture to cool. When cool, blend milk and flour mixture with sugar mixture. Whip at high speed for 8 to 10 minutes. Icing will keep up to 3 weeks in the freezer.
Mix egg, sugar and oil. Mix together flour (save out 1/4 cup), soda, cloves, cinnamon and allspice. Add salt. Mix dry ingredients alternately with applesauce. Add nuts and raisins which have been coated with the 1/4 cup flour. Last, add jam. Grease and flour a 9 x 13-inch oblong pan. Bake at 300° for 1 hour, or until done. Spread on caramel icing.