HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat egg whites in a medium mixing bowl until very stiff peaks form. Add sugar gradually while beating on slow speed. Fold in vanilla, chocolate chips, nuts and salt. Line cookie sheets with aluminum foil and drop by teaspoon. Place in oven and turn oven off. Leave in oven for 6 hours or overnight. Do not open oven during this period.
Combine all, but topping ingredients, into a small saucepan and slowly melt, stirring constantly. Pour into a bowl and chill until firm. Using a melon baller, shape into balls and roll into topping mixture. Place on plate and keep in refrigerator. Set at room temperature approximately 30 minutes before serving.
Brown meat and onion in an ungreased skillet. Add remaining ingredients except crumbs to meat; mix well. Pour into casserole dish and top with crumbs. Bake in a preheated 350° oven for 30 minutes. Yields 5 to 6 servings.
Fry chicken breasts in butter. Salt with garlic salt while frying to taste. Remove chicken from skillet and cut into bite-size pieces. Add milk and can soup to remaining butter and make a gravy. Put pieces of chicken back into skillet and mix well. Cook rice by directions on box. When done, put rice on bottom of casserole and chicken mixture on top. Bake at 350° for 30 minutes.
Bake cake according to package instructions for 2 layer cake; cool completely. Slice the layers in half and place in freezer. Slice strawberries and mix with the strawberry glaze. Reserve 3 tablespoons of the mixture for the top of the cake. With a mixer, beat cream cheese, granulated sugar, whipped topping and powdered sugar until well blended. On a serving platter, place a halved layer of the frozen cake. Spread a thin coating of the cream cheese mixture on the layer; then cover with 1/3 of the glaze mixture. Repeat process with 2 more frozen halved layers. Place the remaining frozen halved layer on top and cover top of cake with the cream cheese mixture. Place the reserved 3 tablespoons of glaze mixture in the center of the cake and decorate with the whole strawberries.
In a large bowl, combine mayo, mustard, vinegar and spices. Mix well. Add remaining ingredients and toss well to coat. Cover and chill several hours before serving.
Roll out the dough to about 1/2-inch thickness. Warm butter or margarine in the bottom of a baking pan. Spread some of it on the dough. Follow with brown sugar, then coconut. Roll up. Cut into 3/4-inch slices. Dip in the oil in the pan, then turn so it has a buttered top. Raise to a desired height and cook according to the roll recipe.
Cook diced eggplant in salted water until tender. Drain and cool. Combine with other ingredients. Bake in casserole at 350 degrees for 30 minutes. Serves 4-6. Tastes like oysters.
Boil fryer, then debone. Add rice to 2 cups broth. Can add more rice to more broth. Salt and pepper to taste.
Mix hamburger, bread crumbs, milk, onion, salt and pepper. Make into patties and fry nice and brown. Make sauce of catsup, sugar, mustard, vinegar and 3/4 teaspoon salt; pour over patties. Bake at 350° for 1 hour in covered dish.
Combine all ingredients, stirring well and spread mixture into ungreased 8-inch pan. Bake at 350° for 20 to 30 minutes and cut into 1-inch squares.
Mix all ingredients together and roll into any Bisquick mix as for biscuits or bread mix. Bake 1 hour or until meat is done at 350°.
Cook macaroni according to directions for 7 minutes; drain. Add all ingredients. Save some cheese for top. Cover and bake at 350° for 25 minutes.
Heat oven to 325°. Mix all ingredients. Spread in greased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Bake until center is set, about 45 minutes. Cool. Cut into bars (2 x 1-inch). Makes about 6 dozen bars.
Spread butter on bread. Sprinkle on garlic. Put into preheated oven at 325°. Cook for 3 to 5 minutes.
Cream butter and sugar. Add eggs, one at a time. Add wafers, bananas and nuts. Mix well. Pour into muffin pans. Makes about 24 muffins. Bake at 350° for about 20 minutes.
Fry bacon in a large skillet until crisp. Drain off all but 2 tablespoons fat. Stir in onion and green pepper. Cook and stir until onion is tender. Crumble bacon; stir in remaining ingredients. Cook, uncovered, over low heat for about 15 minutes. Preheat oven to 400°. Pour mixture into greased 1 1/2-quart casserole and bake 25 to 30 minutes.
Mix squash, sour cream, onion, soup and egg. Melt butter and mix with dressing. Mix 1/2 of dressing mixture with first mixture and place in a 9 x 13 x 2-inch baking dish. Add strips of cheese on top of mixture. Add remaining dressing on top. Bake at 350° for 30 minutes.
Preheat oven to 400° in shallow dish. Combine bread crumbs, cheese, oregano, pepper and garlic. Mix well. Coat tomato slices evenly with crumbs. Spray baking sheet with nonstick vegetable spray. Place tomato slices on baking sheet. Drizzle evenly with margarine. Bake about 5 minutes until tomatoes are tender. Heat broiler. Place tomatoes under broiler and broil for 2 minutes until lightly browned. Makes 4 servings.
Soften cream cheese with the apricot tapioca pudding. Set aside. Boil the jello, sugar and pineapple until dissolved and then cool. Add apricot mixture to the boiled ingredients. Add Cool Whip. Do not drain the pineapple before cooking it.
Mix cornmeal, flour, baking powder, salt and hot water. Mixture will be very thick. Make corn pones or drop 1 tablespoon batter in hot grease. Brown on both sides. Serve hot.
Preheat oven to 400°. Lightly grease and flour a 10 x 15-inch pan. Put flour and sugar in a large mixing bowl. Set aside. Cook margarine, cocoa and water, just until mixture comes to a boil. Cool 1 minute. Pour mixture over flour and sugar while beating with electric mixer. Add buttermilk, eggs, soda, salt and vanilla. Beat 1 minute more. Pour batter into prepared pan and bake for 20 minutes. Frost while hot with Best-Ever Chocolate Icing.
Thaw, drain and pat dry spinach. Mix all ingredients, then refrigerate. Great with celery, carrots, cauliflower, chips, etc.
Bring to a boil and cook for 5 minutes the sugar, shortening, spices, salt and water. When cool, add the flour, baking soda, baking powder and vanilla. Bake in a greased loaf pan at 350° for 50 minutes.
For each serving, mix fruit juices in a glass and sweeten to taste. Fill glass half full of crushed ice. Add ginger ale and top with shredded lemon peel.
Marinate meat in marinating sauce and Italian dressing overnight in bowl, turning periodically. Bread meat in bread crumbs and flash fry in hot skillet, using a small amount of olive oil. Layer fried meat in bottom of a medium size casserole dish. Cover with a layer of spaghetti sauce and cheese in between each layer of meat. Bake at 350° for 1 hour. Serves 4 to 5 people.
Soften cheese in microwave and mix well with sausage and Bisquick. Make into small balls and bake 15 to 20 minutes at 350°. May be reheated in microwave.
Cut scallops in half; soak them in milk for 10 minutes. Drain and dry on towel. Dust scallops lightly with flour. Heat butter in skillet. Add garlic and stir. Add scallops and saute until lightly brown and just heated through. Season with salt and pepper. Stir in parsley and serve at once with lemon wedge.
Drain pineapple, reserving juice. Beat cream cheese until light and fluffy. Gradually beat in reserved juice until smooth. Beat in pudding mix and salt. Fold pineapple and Cool Whip into cheese mixture. Put in crust and chill 1 hour before serving.
In blender, sprinkle unflavored gelatine over water; let stand 2 minutes. In small saucepan, bring juice to a boil; add juice to blender at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into 8 or 9-inch prepared crust. Chill until firm, about 3 hours. Garnish with peaches.
Preheat oven to 350°. Combine all ingredients and put in casserole dish. Bake covered for 45 minutes.
Crumble sausage in skillet and brown. In saucepan, bring water to a boil; add rice and soup mix. Reduce heat and simmer for 20 minutes or until water is absorbed. Add celery, onions and peppers to sausage. Cook until tender. Mix well. Place in casserole dish and top with almonds. Bake at 350° for 30 minutes.
Brown meat in 2 to 3 tablespoons of oil in large, deep skillet; drain. Add vegetables of your choice with 1/4 cup water to meat. Cook until tender, stirring to keep vegetables from scorching. Serve on top of cooked rice. Season with soy sauce.
Boil chicken. Season with salt and pepper; mix cream of chicken soup, 1/4 cup chicken broth, and milk. Pour over chicken, separate from bone. Saute celery and small onion in margarine. Add cornbread stuffing mix, egg and 1 1/2 or 2 cups chicken broth. Add on top of soup mixture. Bake 45 minutes in a covered casserole at 350°; then 15 minutes uncovered.
Mix together pumpkin pie mix, flour, eggs and condensed milk in large bowl. Pour into a greased 9 x 13-inch pan. Pour over top the cake mix and pecans. Drizzle melted butter or margarine over top. Bake at 350° for 45 minutes exactly. So good, so rich!
Mix the first 7 ingredients in a large saucepan. Add the remaining ingredients. Cook at low heat for 1 to 1 1/2 hours (preferably the day before it is to be served). Before serving, add 1 can of drained peas and heat.
Mix all ingredients together, drop by spoonful on cookie sheet. Bake at 375° for 25 to 30 minutes.
Mix all ingredients and then add beaten eggs. Put into 2 unbaked pie shells. Bake at 400° for 20 minutes. Reduce heat to 325° and bake until pies "set". Makes 2 pies in 9-inch pans.
Cook broccoli until stems are "almost" tender. Line broccoli in baking pan. Cover with slices of Velveeta cheese. Top with layer of crushed crackers, Town House or Ritz (prefer Town House), then top with tabs of butter. Preheat oven to 350°. Bake 1/2 hour.
Line an 8 x 10-inch pan with crushed graham crackers mixed with melted butter. Mix together pie filling, pineapple, condensed milk and whipped topping. Spread over graham cracker crust. Refrigerate.
Cook and drain noodles; saute Spam, onion and pepper in oil until tender. Add soup and stir. Place in casserole dish. Sprinkle with cheese. Cook until cheese melts.
Mix broccoli and rice together with other ingredients. Cook in oven at 350° for 35 minutes.
Heat oil in a 3 quart pan or larger at 375 degrees. Wash chicken wing pieces. Drain chicken and fry until crispy. Place chicken on paper towels for excess oil drainage. Place chicken in large bowl and pour in 2 Tbsp. of Texas Pete sauce. Mix well, adding sauce if desired for hotter wings.
Combine pineapple, water and sugar in a saucepan; bring to a boil. Add jello. Let cool and add the cream cheese, nuts and celery. Mix until cream cheese is mixed in. Refrigerate until slightly thick. Fold in 1 1/2 cups Cool Whip. Refrigerate.
Cream the egg white and shortening with electric mixer. Add vanilla or almond extract, sugar and milk; beat until smooth and creamy. Makes enough to frost a large layer cake. Sets in seconds and refrigerates well.
Cream oil and sugar; add eggs and vanilla. Beat. Add dry ingredients (sifted together). Add apples and nuts. If stiff, add 1/4 cup buttermilk. Bake in 13 x 9-inch pan or Bundt pan. Sprinkle with butterscotch chips. Bake at 350° for about 45 minutes.
Preheat oven to 450°. In a medium sized electric mixer bowl, combine baking mix, milk and cheese until a soft dough forms. Beat vigorously 30 seconds. Drop by spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until golden brown. In a small bowl, mix together melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
Blend the cream cheese, eggs and sugar together. Add the cornstarch, vanilla and sour cream. Pour into 9-inch spring-form pan. Bake in 350° oven for 1 hour and 20 minutes. Leave in oven for 1 hour with door open. Refrigerate overnight.
Spray skillet with cooking spray. In a large bowl beat eggs with fork. Pour in skillet. Add salt and pepper. When done, turn off heat and add cheese. Place lid on skillet for 3 to 5 minutes.
Combine coconut, sugar, flour and salt in mixing bowl. Blend egg whites and almond extract. Blend coconut mixture into egg whites. Drop onto prepared cookie sheet. Top each macaroon with half of a maraschino cherry. Bake in 325° oven for 20 to 25 minutes.
Heat oven to 300°. Grease a 13 x 9-inch baking pan. In small bowl, mix flour and sour cream. Blend in wine, cheese, chives and white pepper. Cut fish into serving size pieces; place in prepared pan. Spread with sauce. Bake until fish flakes at thickest part, 30 to 40 minutes. Place fish on warm serving plate. Stir sauce before serving.
Quarter zucchini lengthwise and cut into small pieces. Combine with onion, boil for 5 minutes and drain. Mix other ingredients, except for stuffing, into zucchini and onion mixture. Melt margarine and mix in stuffing. Put in a large casserole dish. Combine only half of the stuffing now and use the remaining half as a topping. Bake at 350° for 25 minutes.
Dissolve jello with hot water; add frozen strawberries and then stir in pineapple and nuts. Pour into dish. Let set. Add Cool Whip.
Mix sugar, oleo, cocoa and milk. Boil this mixture only one minute. (You may simmer two minutes on very low heat.) Have ready, vanilla, rolled oats and peanut butter. Stir this into boiled mixture. Drop by teaspoon on waxed paper.
Sift first 4 ingredients together into mixing bowl. Make a well and add oil, egg yolks, water and vanilla. Beat until smooth with a spoon. Add cream of tartar to egg whites in a large mixing bowl. Beat with mixer until whites form very stiff peaks. Do not underbeat. Pour egg yolk mixture gradually over beaten egg whites. Gently fold just until blended; do not stir.
Thaw spinach; drain, squeezing out excess liquid. Mix all ingredients together and refrigerate.
Preheat oven to 375°. Grease and flour an oblong pan. Mix sugar, shortening and eggs thoroughly. Stir in milk; blend in remaining dry ingredients. Spread batter in pan.
Mix vegetables and pour sugar over vegetables. Set aside. Heat vinegar, oil and water until boiling. Pour over vegetables and set in icebox and let set for 3 to 4 hours.
Boil cabbage with carrots 7 to 10 minutes. Drain. Make sauce of flour, butter, salt and milk. Slice cream cheese and add to hot sauce. Lightly mix vegetables, macaroni and sauce together. Spoon into baking dish. Cover with crumbs. Bake at 350° for 20 to 30 minutes.
Combine ingredients in top of double boiler. Cook and stir until blended and hot. Serve in chafing dish with chips. Makes 2 1/2 cups.
Add together tomatoes with zucchini, squash and onion that have been cubed and parboiled. Layer in baking pan with Ritz cracker crumbs, top with cheese and pour Milnot over top. Microwave on Medium (1/2 power) for 20 minutes total or bake.
Stir together salad dressing, mustard, celery seed, salt and pepper. Add remaining ingredients; mix well. Chill. Makes approximately 6 servings.
Put cooked macaroni in casserole. Add tuna in chunks and chopped eggs. Dilute the soup using 1/2 can water. Add to macaroni and tuna and stir. Cover and bake for 30 minutes at 350°.
Mix all ingredients together and place in 1 gallon freezer container. Freeze until firm. Let ripen at least 1 1/2 hours to develop flavor. Enjoy!
Heat tomatoes, tomato juice, wine, lemon juice, oil, salt and pepper to boiling in Dutch oven. Reduce heat. Simmer, uncovered, 5 minutes or until slightly thickened. Stir in parsley, basil and clams. Serve over spaghetti.
Mix all together and put in casserole dish. Bake at 350° for 30 to 45 minutes.
Pour boiling water over oats. Stir in butter. Add sugars, eggs, flour, soda, cinnamon, vanilla and salt. Mix well. Bake in a well-greased 11 x 13-inch pan for 30 minutes at 350°.
Preheat oven to 350°. In a a 1 1/2-quart shallow dish, melt oleo. Sprinkle in crumbs. Stir well. Press in bottom of dish. In medium bowl, mix condensed milk, sour cream and lemon juice. Spread evenly over crumbs. Spoon pie filling evenly over creamed mixture. Bake for 25 to 30 minutes. Cool slightly. Mix nuts and cinnamon. Sprinkle over pie filling. Chill and serve.
Combine flour and baking soda; set aside. Combine butter, sugars, vanilla and pudding mix in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts (batter will be stiff). Drop by heaping teaspoonful about 2-inches apart onto greased cookie sheets. Bake at 375° for 9 to 9 1/2 minutes or until browned. Yields 4 1/2 dozen cookies, 2 1/2-inches in diameter.
Roll biscuits out. Put in about 1 tablespoon chopped apples. Fold and seal edges. Put into a baking dish. Bring the remaining ingredients to a boil. Pour this syrup over the dumplings. Bake at 350° about 25 minutes.
Mix cocoa, cornstarch, egg yolks, salt, milk and sugar in saucepan. Cook until thick, stirring constantly. Cool and pour into baked pie shell. Beat egg whites until foamy. Add sugar, a tablespoon at a time, and beat until stiff peaks are formed. Spread over cooked filling. Bake at 350° for about 12 minutes or until light golden brown. Cool before serving.
Open crescent rolls; using 2 triangles, press 2 edges together to form a square. Mix chicken, cream cheese, sour cream and garlic. Place spoonfuls of mixture in center of square. Divide filling for 8 servings. Fold edges of roll together to form pillow and squeeze edges to seal. Mix melted butter with crushed croutons and sprinkle on finished pillows. Bake until golden brown at 350°.
Cream sugar and shortening; beat in eggs and add milk. Sift flour, baking powder and baking soda together. Add to creamed mixture and mix well. Last, add mashed bananas. Can use vanilla (optional). Bake at 350° for 30 to 35 minutes.
Brown ground beef. Drain. Add spaghetti sauce mixed as directed. Add smashed clove of garlic. In a separate bowl, mix cottage cheese, eggs, salt, pepper, parsley flakes and grated Parmesan cheese. Cook lasagne noodles. Drain and rinse in cold water. Place in layers in a large baking dish: noodles, cottage cheese mixture, Mozzarella cheese slices and meat sauce. Repeat. Bake at 375° for 20 minutes. Let stand for 10 to 15 minutes. Cut into squares. Serve with garlic bread and a garden salad.
Add sugar, salt and butter to milk. Cook to lukewarm. Add yeast, eggs and flour. Beat well and cover. Let rise in warm place until double (about 2 1/2 hours). Stir down and pour into well-greased pan or baking dish. Cover and let rise again until double (about 1 1/2 hours). Bake at 375° to 400° for about 45 minutes until golden brown. Serve hot with plenty of butter.
Drain mandarin oranges and pineapple. Mix together milk, juice and Cool Whip. Then add fruit to this mixture and pour into a graham cracker crust. Makes one deep dish pie or two smaller ones. Chill for 2 hours.
In large skillet or wok, heat salad dressing, soy sauce and ginger. Quickly saute peppers until almost crunchy-tender. Add onion and cover, cooking for 1 minute longer. Remove from heat, stirring in snow peas and tomatoes. Serve over fluffy white rice.
Bring about one cup of water to a boil in a skillet large enough for the asparagus to fit completely inside.	Add asparagus; cover skillet and boil for 3 to 5 minutes.	Drain and quickly cool to room temperature or less.
Place yeast in large bowl and add lukewarm water; stir to dissolve. Add sugar and salt and place in a saucepan with fat or oil. Add milk; scald and add flour, one cup at a time. Dough will be soft. Grease cookie sheet or 2 pie pans and spread very thin coat in bottom of pan.
Soften gelatin in cold water; set aside. In a saucepan, combine sugar, cornstarch and salt. Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20 to 25 minutes. Remove from heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas; fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4 to 5 hours. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Yields 8 servings.
Mix together all ingredients; roll on floured surface adding flour as needed. Store remaining in refrigerator until needed. Or place in pie plate and freeze until needed.
Trim meat and cut into serving size pieces. Pound to tenderize and coat with flour. Mix bread crumbs and Parmesan cheese. Dip meat into egg, then into crumb and cheese mixture. Brown meat in cooking oil, then place in greased 9 x 13-inch baking pan.
Bring raisins and water to a boil. Remove from stove and add 1 1/2 teaspoons baking soda and let stand for 1/2 hour. Drain water out.
About 2 1/2 hours before serving: Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan. Reserve 18 pecan halves for garnish, chop remaining pecan halves and set aside. In large bowl with mixer at high speed, beat shortening and sugar until light and fluffy. Add applesauce and next 6 ingredients, and 1 teaspoon salt. At low speed, beat until well mixed, occasionally scraping bowl with rubber spatula. Stir in chopped pecans. Pour batter into prepared pan. Bake cake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes and remove cake from pan and cool completely on wire rack.
Remove centers of mushrooms carefully. Finely chop stems. In a frying pan, cook stems in butter; add tuna. Cook 3 minutes. Add onion and seasonings. Remove from heat. Stuff caps with mixture. Place in a greased baking pan. Bake at 300° for 15 minutes until brown. Yields 12 appetizers.
Wash chicken, pat dry. Mix corn flakes, flour, salt and pepper. Dip chicken pieces in milk, then dip and cover well with corn flake mixture. Melt butter in shallow pan, place skin side down in melted butter. Bake at 350° for 30 minutes. Turn chicken, bake 15 to 30 minutes more.
Cook oleo, sugar, eggs and dates in heavy skillet about 20 minutes or long enough to cook eggs. Add vanilla, nuts and cereal. Stir. Form balls and roll in nuts or coconut. (I like nuts better.)
Place all ingredients in large mixing bowl and beat until stiff enough to stand in peaks. Place mixture on well-greased slide or ovenproof plate and bake at 350° for 10 minutes, then turn oven down to 230° for 1 hour. Leave in oven to cool. Decorate with whipped cream and fruit.
In pan, dissolve cornstarch in water. Stir in milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat. Add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pie shell. Pour filling over bananas. Cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.
Slice Brie in half horizontally. Place almonds in equal layer. Reassemble cheese. Thaw pastry shell for 20 minutes. Set cheese in center of rolled pastry shell (must be in 15-inch circle). Brush edges with egg. Pull up to top. Place seam down on ungreased cookie sheet. Brush top with egg wash. Bake 20 minutes at 400°. Let stand 10 minutes before cutting. Great on butter crackers.
Boil the sugar, water, syrup and salt to a hard boil, 250°. Add the butter and the Spanish peanuts. Cook to a golden brown. Remove from heat and add the vanilla and soda. Spread on buttered pans.
Sift the following dry ingredients: flour, baking soda, ginger, allspice and salt. Put oil, sugar, molasses, water and 1 egg in blender. Combine dry ingredients with liquid mixture and drop by tablespoon or teaspoon on ungreased baking sheet. Bake in a 375° preheated oven for 8 to 10 minutes. Makes 2 dozen large cookies or 30 average.
Blend together. Beat on high speed for 10 to 12 minutes. Can add peanut butter.
Combine corn with remaining ingredients. Pour into a greased baking dish. Bake in a 325° oven for 45 minutes or until firm and lightly browned. Makes 6 to 8 servings.
Mix sugar, cocoa, salt and milk. Bring to a medium boil, to a soft ball. Add butter and vanilla.