HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, 1 cup sugar and baking powder into small mixer bowl. Measure egg whites, salt and cream of tartar into large mixing bowl. Beat with electric mixer at high speed until very soft mounds begin to form. Beat 1/2 cup additional sugar into egg whites, a tablespoon at a time. Continue beating until very stiff, straight peaks form when beater is raised. Do not underbeat.
Toss vegetables. Mix together mayonnaise, lemon juice, sugar and salt. Combine with vegetables. Best if refrigerated overnight.
Make a coconut crust with coconut, sugar and flour. Blend in margarine and press onto bottom of 9-inch spring pan or 8-inch square pan. Bake at 350° for 10 minutes; chill.
Mix well. Put small amount cheese on top. Bake at 350° for 30 to 60 minutes until bubbly.
Cook pasta; drain and rinse with cold water. Combine cooled pasta, spinach, tomatoes, artichokes and cheese in a large bowl; toss gently.
Wash peas well. Soak peas overnight in water to cover and then drain. Put peas in soup kettle with 2 1/2 quarts of water, the cut up ham hocks and the sliced onion. Add freshly ground black pepper to taste. Bring to a boil, then reduce heat so soup just simmers and cook for 2 hours. I serve this with dark rye bread and butter.
In casserole dish place a layer of potatoes (cut into pieces). Then add chopped onion, salt and pepper to taste. Then add melted butter. Chop the ham and add to this. Pour mushroom soup on top of ingredients and bake at 350° for 30 minutes.
Mix margarine, powdered sugar and 1 cup flour together and pat in bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. While baking, mix rest of ingredients together on low speed. Pour on hot crust and continue baking for 20 minutes. Dust with powdered sugar while warm. Cut when cool.
Mix all dry ingredients until dry buds form. Add egg. Roll into balls, place on cookie sheet, flatten. Bake at 375° for 7 minutes.
Sift dry ingredients together. Combine remaining ingredients. Add sifted ingredients and mix thoroughly. Drop by spoonfuls on greased cookie sheet and bake for 12 to 15 minutes in 400° oven.
Chop cabbage and carrots. Mix together and stir in vinegar, sugar and mayonnaise. Salt and pepper to taste. Cover and refrigerate up to 48 hours before serving. Stir every 12 hours if possible. Great with fish or chicken. Serves 6.
Cook chopped onion slightly. Add beef and brown until fairly done. Salt and pepper to taste. Add garlic salt. Blend in package of chili seasoning. Add tomato paste plus three cans water. Stir until blended. Fold in beans and cook over low heat for 20 to 25 minutes. Reduce heat to simmer and cook as long as desired. I usually let it simmer at least an hour and a half.
Mix jello, boiling water and pineapple. Chill until firm. Fold in sour cream. Pour into mold. Chill 3 hours or more. Serves 8 to 12.
Mix together all ingredients except bacon. Top with bacon slices. Bake for 3 hours uncovered at 300°.
Cook noodles as directed on package and drain well. Toss noodles, cream cheese, and butter together in pan. Beat together in blender, eggs, sugar, milk and apricot nectar. Turn noodle mixture into a buttered baking dish and pour egg mixture over the top. Sprinkle with topping mix. Bake 350° for approximately 45 minutes. Can be done ahead and refrigerated all day.
Grease and lightly flour Bundt pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325° for about 1 1/2 hours. Cool 10 minutes in pan before unmolding. Frost with cream cheese glaze.
Sift flour, salt and soda together. Cream shortening and sugar. Add eggs and bananas, beating until light. Alternately add flour and milk. Beat after each addition until smooth. Add nuts. Pour batter into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour, or until done. Remove from pan; cool on rack.
Marinate meat overnight. If desired, partially cook peppers of your choice and onions, then bake or fry over meat.
Mix all ingredients, except marshmallows, in electric mixer. Bake for 30 minutes at 350°. Add marshmallows on top and bake for another 10 minutes.
Take chicken off the bone. Mix soup and juice in a bowl and in a separate bowl mix melted margarine and stuffing mix. In casserole dish, layer stuffing mix (reserve some to put on top), then chicken. Pour soup and juice mixture over chicken, then top with stuffing mix. Bake at 300° for 45 minutes.
Place frozen hash browns in 9 x 13-inch pan. Mix melted butter, salt, onion soup, sour cream and Cheddar cheese. Spread mixture over hash browns. Top with a mixture of melted butter and crushed cornflakes or bread crumbs if desired. Bake at 350° for 1 hour.
Place all ingredients in blender container. Blend at high speed until creamy. Serve with chips, crackers and fresh vegetables.
Mix all ingredients except steak. Soak meat in mixture for 2 hours or longer, turning periodically. Remove from liquid and broil indoors or on barbecue.
Use mixer on medium speed to mix Crisco and brown sugar. Add egg and vanilla. Continue to mix until well blended. Add drained pineapple to mixture; then add flour, baking powder, baking soda and salt. Bake 8 to 9 minutes at 400° on lightly greased cookie sheets. While cookies are warm, glaze with confectioners sugar and pineapple juice, mixed together to make thin glaze. Makes approximately four dozen.
Mix lemonade (thawed) with condensed milk and vanilla flavoring. Fold in Cool Whip; stir until mixed well. Spoon mixture into crust. Makes 1 pie. Double for 2 pies. Keep chilled.
Boil chicken; break in strips. Set aside. Saute onion and bell pepper until tender. Cook rotini until tender. Drain well. Steam mixed vegetables and drain.
Salt and pepper chicken, using garlic salt if desired. Dip chicken in melted margarine and roll in bread crumbs. Place in baking dish. Break up bacon over chicken. Pour soups over chicken. Cover and cook in oven on medium heat (350°) for two hours or until tender. Squeeze a little lemon juice over chicken, if desired.
Chop dates; pour water over dates. Cream butter, sugar and egg and add remaining ingredients. Bake at 350°.
Cook carrots for 10 minutes. Blanch in cold water; cool, then add celery, green pepper and onion. Mix soup, salad oil, sugar, vinegar, salt, mustard and pepper. Pour over vegetables and stir. Refrigerate overnight.
Fry four slices of bacon until crisp. Place on a paper towel to drain. In the bacon fat, brown 1/2 cup chopped green pepper until soft. Mix together a can of cream-style corn, the bacon (crumbled), green pepper, 3 teaspoons chopped pimentos, a slightly beaten egg and 1/2 can French fried onion rings. Bake for 30 minutes at 350°. Use remaining onion rings as topping.
Combine dry salad dressing mix with oil in large casserole dish. Add vegetables and toss to coat. Bake at 375° for 30 minutes, stirring every 10 minutes.
Mix ham, pork, milk, egg and oatmeal or bread crumbs and make into balls. Arrange in baking dish. Combine brown sugar, vinegar and water and pour over balls. Bake 1 hour in medium oven at 350°.
Mix ground chuck, tomato juice and seasoning together. Add the cheese which has been cubed. Spread on bread slices and top with strips of cheese. Put on cookie sheet and bake at 350° for 15 to 20 minutes.
Brown the hamburger and 1 onion. Add chili powder to taste; drain any grease after completely browned. Add the brown sugar, ketchup and barbecue sauce. Add some more chili powder, if needed. Mix and simmer. Add the pork and beans. Simmer for about 10 minutes. Add the last onion; simmer for a couple of minutes.
Whip the whipping cream; set aside. Mix the cream cheese and the sugar until smooth. Add in the sweetened strawberries and mix by tossing lightly. Set aside.
In a mixing bowl, combine the first five ingredients. Put this mixture in a greased 9 x 13-inch pan.	Sprinkle with dry cake mix and drizzle with melted margarine. Top with walnuts. Bake at 350° for one hour or until knife comes out clean. Serve with ice cream or Cool Whip.
Beat eggs on high speed of mixer 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1-inch pan. Top with finely chopped walnuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Start at narrow end; roll towel and cake together. Cool. Unroll.
Arrange fruit on top of any ready-to-eat cereal to represent a funny face. (Use bananas for ears or eyes, apple or pineapple for whole face, strawberry for nose, raisins for eyes or beard, peach slice for mouth.) Serve with milk.
Rehydrate potatoes according to package directions. Drain well. With a fork or wire whisk, beat eggs, soft cream cheese and milk in a large bowl until blended. Stir in potatoes, Parmesan and pepper. Pour into lightly greased 9 x 13-inch baking dish or shallow 10-inch round casserole. Bake in preheated 350° oven 35 to 40 minutes, until set and lightly browned. Let stand 5 minutes before cutting. Serve as a main dish or cut in small squares for party appetizers.
Beat the eggs, then add the sugar. Then the milk. Sift together the dry ingredients then mix in along with your choice of vanilla or nutmeg. Drop the batter from a funnel into 375° deep fat. Spiral into intricate endless patterns. Using your finger to stop the flow on the funnel when desired shape is formed. Serve warm with powdered sugar, jelly or cinnamon and sugar.
Put in blender sesame seed, milk, onion and parsley. Blend slightly. Pour into bowl and mix remaining ingredients well. Place in shallow casserole and bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Beat all ingredients, except raisins, in large bowl on medium speed for 1 minute, scraping bowl constantly. Stir in raisins. Pour into pan. Bake until wooden pick comes out clean, 55 to 60 minutes. Remove from pan; cool before slicing.	Makes one 9-inch loaf.
Mix filling ingredients. Fill buttered buns with mixture. Wrap in aluminum foil and refrigerate. Just before serving, heat at 350° for 15 to 20 minutes. Makes 6 servings.
In large bowl combine Ricotta, spinach, 1 cup Mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water.	Spread 1 cup sauce in an ungreased 9 x 13 baking dish and stuff uncooked manicotti with spinach mixture. Arrange over sauce. Pour remaining sauce over manicotti and sprinkle with remaining Mozzarella and Parmesan. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 to 50 minutes or until heated through. Yield: 6 to 8 servings.
Thoroughly mix figs, Jell-O and sugar in large saucepan. Bring to a boil over medium heat. Boil 20 minutes, stirring occasionally. Pour quickly into jars and seal.
Melt oleo. Mix with sugar. Add eggs, vinegar, vanilla and coconut. Add milk, mixing well. Stir in meal and mix well. Pour in unbaked pie shell. Bake at 350° for 45 minutes or until firm.
Separate crescent roll dough into triangles. Place 1 sausage link at wide end of triangle; roll up. Place on baking sheet. Bake at 375° for 11 to 15 minutes, or until crescent roll is brown.
Combine all ingredients. Form into two long rolls. Refrigerate overnight. Slice into thin rings and bake on ungreased cookie sheet at 375° until lightly browned (5 to 7 minutes). Makes about 75 wafers.
Preheat oven to 350°. Prepare cake mix according to package directions, adding the instant coffee to the liquid called for on the cake box. Fill paper cupcake cups 2/3 full in muffin tins.
Unroll crescent dough into 8 triangles. Sprinkle a heaping tablespoon of mini chips on each triangle and gently press into dough. Starting at short side of triangle, roll dough to opposite point. Bake at 375 degrees for 10 minutes. Sprinkle with powdered sugar and serve warm.
Bring to boil the first 4 ingredients. Boil about 20 minutes or until ball forms in cold water. Take off stove and add next 3 ingredients. Beat until creamy. Add nuts (pecans or walnuts) if you like for nutty fudge.
Wash cucumbers and score with tines of fork. (Press fork tines into cucumber flesh and peel length of cuke.) Do not peel. Slice about 1/8-inch or thickness of your choice. Slice onions into rings and separate. Slice or dice green pepper.
Beat yolk and add with milk to pumpkin mixture. Beat egg white and fold carefully into mixture. Pour into pie shell. Bake at 450° a few minutes, then bake at 350° until done.
Mash 1 cup sliced peaches. Add water and cook 5 minutes. Mix sugar and cornstarch; add to fruit mixture. Cook until thick and clear. Add lemon juice, butter and salt. Allow mixture to cool completely. Arrange remaining fruit in cooled pie shell. Pour cooled glaze over fruit. Chill thoroughly. Top with whipped cream.
Drain fruit. Slice bananas into large bowl. Add fruit, marshmallows and mayonnaise. Refrigerate at least 1 hour.
Soften gelatin in cold water. Dissolve in boiling water. Blend in sour cream, salad dressing, vinegar, salt and pepper. Chill until partially set; whip until fluffy. Fold in remaining ingredients. Pour into 5-cup ring mold; chill until firm. Garnish with tomatoes or cheese or pineapple or orange slices. Serves 6.
Melt oleo. Add sugar and stir. Add milk and heat until fairly warm (not hot). Add marshmallows. Bring to a slight boil. Remove from heat and add chocolate and nuts. Place in buttered jelly roll pan.
Bring the first 3 ingredients to a boil for 1 hour. Let set until room temperature. Add the vanilla and Everclear. Bottle. Let set 24 hours.
Melt chocolate chips, cream cheese and evaporated milk over low heat or in microwave. Add walnuts.
Microwave syrup and sugar until it comes to a boil. Add peanut butter; stir until dissolved. (I put in microwave for about 1 minute more.) Pour over Rice Krispies. Spread evenly into buttered 9 x 13-inch pan. Melt chips for only 2 to 3 minutes in microwave. Spread over the warm Rice Krispie layer.
Spread cream cheese on tortilla. Top with another tortilla (sandwich). Cut two tortillas in slices (like a pizza) and place on platter. Place cup of picante in middle of platter for dipping. This makes an excellent last minute dish, especially when unexpected company arrives.
Saute pepper and onion in oleo. Drain the squash and while still hot, add ingredients. Bake at 325° for 30 minutes or until bubbly.
Brown sausage in skillet. Drain. Melt Velveeta cheese in with sausage. Serve with tortilla chips.
Mix butter, peanut butter, and enough confectioners sugar to make the dough thick enough to form into balls. Refrigerate. Melt chocolate chips and paraffin wax in double boiler. Then dip the balls into the chocolate with toothpicks.
Set oven to 350°. Have a 13 x 9-inch baking dish on hand. Use 1 tablespoon of olive oil to grease the pan. In pan, heat the remaining oil and saute onion over medium-low heat for 15 minutes. Add olives and saute an additional 5 minutes. Set aside. Cut dough in half and roll out a piece to fit the bottom and sides of the pan. Press into the pan. Sprinkle with 1/2 cup Parmesan cheese. Place uncooked spinach into Parmesan cheese. Scatter the onion/olive mixture over the spinach and sprinkle with remaining 1/2 cup of Parmesan cheese. Roll out remaining dough and place on top. Make 6 to 8 holes in top. Bake 30 to 35 minutes, until the crust is brown. Serve at once.
Pare eggplant and cut into 1/2-inch slices. Cook in boiling water with 1/2 teaspoon salt until tender (about 15 minutes). Drain well. Mash the eggplant into small pieces. Add onion and bell pepper. Stir gently. Add eggs, milk, bread crumbs, cheese, salt and pepper. Spoon into 1 1/2-quart greased casserole dish. Combine margarine and cracker crumbs. Sprinkle over top. Bake at 350° for 30 to 40 minutes.
Brown ground chuck and onion in a frying pan. Add Worcestershire sauce, tomato sauce and barbecue sauce. Stir well. Sprinkle oregano over mixture. Heat thoroughly. Pour mixture into a casserole dish. Sprinkle grated cheese over mixture and top with quartered biscuits. Bake at 350° for 15 to 20 minutes, or until biscuits are brown.
Boil the first five ingredients 5 minutes. Gradually add milk. Boil and stir continually until firm ball forms in small bowl of water. Remove from heat. Stir in vanilla.
Crush cookies in food processor or blender. Set aside. In medium bowl, cream together butter, cream cheese and powdered sugar, beating with electric mixer until smooth, about 2 minutes.
Combine soy sauce, ginger and garlic. Add beef strips and toss. Set aside while preparing vegetables.
Combine first 3 ingredients. Set aside 3/4 cup of crackers. Press remaining crumb mixture into an ungreased 13 x 9 x 2 baking dish. Set aside. Combine sweetened condensed milk, orange juice concentrate and Mandarin oranges. Mix with mixer. Fold in Cool Whip. Spoon mixture over crust and sprinkle with reserved crumb mixture. Cover and freeze until firm.
Crust: Melt margarine, mix with flour and add 3/4 cup pecans. Pat out in pie pan. Bake at 350° until brown. Take out of oven. Let cool completely.
Bring to a boil; simmer for 15 minutes. Can and seal. Have your jars and lids good and hot.
Dissolve gelatin in boiling water. Add 7-Up. Chill until syrupy. Fold in fruit and marshmallows. Let congeal.
Heat oven to 375°. Mix together apple filling, water and granulated sugar in a bowl. In another mixing bowl, mix together all the dry ingredients. Fold the two together and spoon into a square baking dish that has been sprayed with nonfat cooking spray. Bake about 30 to 40 minutes, until set and golden brown on top.
Place vegetables in a small colander or strainer; drain well. Beat together cream cheese and lemon juice until smooth. Stir in vegetables and pepper. Serve on crackers or mini bread sandwiches. Yield: 2 cups.
Let rhubarb stand in water for 10 to 15 minutes. Drain. Mix rest of ingredients together. Add rhubarb. Mix and bake in 2 single crusts for 30 to 35 minutes at 400°.
This recipe is great for using up leftover cabbage rolls. Cabbage and meat mixture left over from cabbage rolls. Cook noodles (1/4 package) drain and add to mixture. Fry cabbage first and add beef mixture. Fry on low heat. You can add hot or sweet peppers. Add 1/2 jar of chicken gravy to mixture. Serve and Enjoy!
Bake cake in 2 layers according to package directions. Simmer raspberries, sugar and water on medium heat until thick and total volume is reduced by half. Whip cream with vanilla and powdered sugar and add 1/2 coconut. Layer the cake with raspberry sauce, then 1/4 cup whipped cream mixture. Place next cake layer on top and repeat process. "Ice" the cake with the remaining whipped cream and sprinkle the remaining whipped cream on top.
Mix instant pudding mix and milk. Add sour cream and 1/2 Cool Whip. Mix well. Pour mixture over layered bananas and vanilla wafers. Spread remaining Cool Whip over pudding.
Butter 9 x 13-inch cake pan. Line with whole graham crackers. Mix pudding and milk. Blend in Cool Whip. Pour 1/2 of pudding mixture over crackers. Alternate, ending with crackers on top. Refrigerate 2 hours before frosting.
Dissolve gelatin in boiling water and allow to cool. Mix rest of ingredients. Stir into cooled gelatin. Put in mold and chill.
Dissolve Jell-O in water; add relish, nuts and celery. Chill.
Drain and flake salmon. Add cheese, lemon juice, onion, horseradish, liquid smoke and salt; mix well. Chill 2 or 3 hours or overnight. Shape into log. Chill 2 or 3 hours. Sprinkle pecans on wax paper. Roll log in pecans. Chill until ready to serve with crackers.
Cut potatoes into small portions. Boil for 30 minutes. Drain all water and pour into large mixing bowl, then add butter and mix on low until butter has melted. Slowly add Pet milk and turn up speed to medium. Add salt and pepper. Beat until creamy and smooth.
You will need a 9 x 13-inch pan sprayed with nonstick spray.
Cook squash until tender. Mash and mix with 1/2 cheese and 1/2 cracker crumbs. Top with remaining cheese and crackers. Dot with margarine and bake 30 minutes at 350°.
Salt, pepper and flour steak. Place in iron skillet frying on medium heat. Drain well. After frying all meat, drain off excess grease if any. Place small onion rings into pan and brown. Add 1/2 cup plain flour, stirring as you add salt and pepper to taste. Add water or milk to desired consistency of gravy you like. Place all meat into deep baking dish. Pour gravy over meat. Cover and place in oven for 1 hour on 200° to 250°. Serve over rice. Steak will be tender and tasty.
Mix and store in covered jar. Put 3 teaspoonfuls per cup. Fill with boiling water.
Pour boiling water into Jell-O. Add frozen orange juice. Add crushed pineapple with juice. Let stand in fridge until it starts to jell or coats a spoon. Mash bananas; mix in Jell-O and fold in Cool Whip or whipped cream. Pour into oiled mold or a 9 x 13 pan or pour into nice glass bowl. Chill firm. Best if made day before.
Preheat oven to 400°. In a large skillet, cook sausage over moderate heat until it is broken into small pieces and is no longer pink. Drain and mix with parsley and 1/2 cup of Parmesan cheese, scallions and lightly beaten eggs. Set aside. Melt butter in a large skillet and saute mushroom caps briefly, rolling them around in the pan. Cool. Divide mixture among mushroom caps, mounding it slightly. Sprinkle with Parmesan cheese. Bake in a large lightly buttered pan at 400° for 10 minutes.
Melt butter, stir in flour. Gradually add half-and-half, stir until thickened. Add Parmesan; cook and stir until smooth. Fold in crabmeat, heat 3 minutes, stir occasionally. Toss fettucini with sauce, sprinkle with parsley. Serve immediately. Serves 4.
Combine all ingredients except cucumbers, mixing until well blended. Stir in cucumbers. Chill several hours or overnight. Serve with chips or vegetable dippers.
Cook squash and onion, then drain. Add salt, pepper, egg, chicken soup and dressing mix. Then mix all ingredients and add cheese on top. Bake at 400° for 20 minutes.
Mix jello and hot water. Add orange juice, then add all the other ingredients. Refrigerate for a few hours before serving.
In large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
In skillet in hot margarine, cook garlic for 2 minutes, stirring constantly. Stir in soup, milk and cheese. Heat to boiling. Add chicken. Cook over low heat for 5 minutes, stirring often. Toss with fettuccine. Garnish with cherry tomatoes and fresh parsley, if desired. Makes 4 servings.
Sift dry ingredients, then cut in shortening. Add buttermilk. Dissolve yeast in warm water and add to mixture. Knead lightly. Roll out; cut with biscuit cutter and bake on greased cookie sheet at 450° about 10 to 12 minutes. Dough may be stored in refrigerator, pinching off as much as is needed each time or may be cut, then frozen. Yields 5 dozen biscuits.
Melt chocolate in boiling water. Cool. Cream margarine and sugar until fluffy. Add egg yolks one at a time beating well after each one. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and baking soda. Add alternately with buttermilk to the chocolate mixture. Beat well each time. Beat until smooth. Fold in egg whites. Pour into 3 deep 8 or 9-inch cake pans, lined on bottom with wax paper. Bake at 350° for 30 to 40 minutes. Cool. Frost tops only.
Melt cheese with milk. Add taco sauce. Brown ground beef and drain. Add ground beef to cheese mixture. Keep warm and serve with nacho chips.
Mix sugar, flour and cocoa. Melt butter in iron skillet. (Be sure to use iron skillet.) Add sugar mixture to melted butter. Beat egg yolks. Add milk and beat together. Add this, a little at a time, to sugar mixture in skillet, stirring constantly. Cook slowly. When thick enough, add vanilla. Place in baked deep dish pie shell. Top with meringue. Place in slow oven at 325° until meringue is brown.