HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl with mixer at high speed, beat egg white, dry milk and water until stiff. Beat in sugar, one tablespoon at a time, until very stiff. Beat in egg yolk just until mixed. Fold in pie filling. Freeze 4 hours or more. Makes 1 quart of sherbet.
Mix all ingredients together; place in 9 x 13-inch dish. Bake 30 minutes or until set.
Melt butter in small skillet. Saute noodles, seed and almonds until golden brown. Remove from heat. Place torn lettuce, onions and meat choice in large salad bowl. Add noodle mixture. Toss with dressing.
Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/8 teaspoon pepper. Add beef; mix well. Pat mixture into an 8 x 4 x 2-inch loaf pan. Bake in a 350° oven for 1 1/4 hours. Spoon off excess fat. Combine ketchup, brown sugar and mustard. Spread over meat. Return to oven for 10 minutes.
Grind raw cranberries and whole small oranges together and add sugar. Let stand 15 minutes. In the meantime, make jello and cool until almost stiff. Add cranberry mixture and mix together. Pour into ring mold and chill until firm. Turn onto platter. Fill center with lettuce or parsley.
Combine noodles and cream cheese in medium bowl. Spread noodle mixture into bottom of greased 13 x 9-inch pan. Cook seafood in butter over medium heat until prawns are pink and tender, about 5 minutes. Season to taste with salt, pepper and garlic. Spread seafood over noodle mixture.
Cook and stir hamburger in 10-inch skillet over medium heat until light brown. Remove from heat; drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve.
Mix together and put into freezer to slush. It may be colored with food coloring if you desire.
Cut loaf of bread in crisscross pattern almost to bottom of loaf but not quite through. Melt margarine and add dill. With a pastry brush, brush margarine mixture on the inside of each cut in the bread. Slice cheese into thin squares and tuck into each cut in the bread. Wrap tightly in foil. Place in preheated oven for approximately 20 minutes or until cheese melts. Pieces can easily be torn off.
Core cauliflower but do not break apart. Parboil whole hea d for 5 minutes. Leave head intact. Carefully remove from water and drain. Place head in round baking dish. Fill inside with cheeses and bacon. Pour heavy cream and 1 tablespoon melted butter over cauliflower. Arrange 1 sheet filo over cauliflower, tacking it around the head. Brush sheet of dough with butter. Place other sheets around head over each other brushing each with melted butter. Bake at 350° for 45 minutes.
Melt oleo in a double boiler, then add caramels. Melt and stir. Add nuts. Drop on greased foil with teaspoon. Place a toothpick in each. Cool! Melt Hershey bars and paraffin in double boiler. Dip caramelized nuts in chocolate and cool on wax paper.
In blender, combine vinegar, sugar and onion and process until smooth. Add seasonings. Cover and blend well. Gradually add oil in a steady stream. Blend until thickened.
Mix cream cheese, sugar, milk and peanut butter. Fold in cool whip. Pour into crust and freeze.
Mix everything together and roll into balls. Place onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool for 1 minute before removing from cookie sheet.
Mix flour, nuts and butter with a fork and spread in bottom of 13 x 9-inch pan and bake at 350° until golden brown, then cool. Then mix cream cheese, powdered sugar and half of Cool Whip and spread on cool crust. Then mix instant puddings together using 3/4 of milk called for on box and spread on top of cream cheese mixture. Then spread other half of Cool Whip on top and sprinkle with pecans.
Cook bacon and use grease to cook the pork chops, peppers and onion. Cook rice separately. Mix all ingredients. Add soy sauce. Cook at 350° for 1 hour or until pork chops are done.
Stir egg in glass measuring cup. Fill cup up to 1/2 cup with cooking oil. Fill cup up to 1 cup with sweet milk. Combine liquid and flour. Grease muffin tin. Bake at 375° for 10 to 15 minutes.
Blend first 5 ingredients in blender until smooth. With blender running at lowest speed, add ice cubes, one at a time; blend smooth. Serve at once. Makes about 3 cups.
Cream the sugar, Crisco and eggs. Combine cocoa, vanilla, vinegar, salt and food coloring. Add to creamed mixture. Add buttermilk, cake flour and soda. Mix well. Bake in two 9-inch pans at 350° for 25 to 30 minutes. Cool, then split layer with thread to make 4 layers.
Cook rind in water to cover until tender. Drain. Make syrup of water and sugar. Add rind and lemon juice. Cook until clear. If possible add a couple of slices of lemon, also if you like ginger root, add a little.
Melt butter and chocolate in two or 3-quart pan over lowest heat until melted. Remove pan and stir in sugar and vanilla. Add eggs, one at a time, beating well after each. Stir in flour. Spoon into paper lined tiny muffin tins, filling almost to top. Place nut on top of batter. Bake at 325° until tops look dry and feel firm when touched, about 20 minutes. Let cool in pan 10 minutes. Transfer to rack to cool. Serve warm or cool. To store, let cool, then package airtight and hold room temperature up to 4 days. Makes 40.
Brown and drain ground beef. Add all other ingredients; do not drain. Salt and pepper may be added to taste. Heat until ingredient flavors are blended.
Beat eggs and sugar, then add flour (one cup at a time) and remaining dry ingredients. melt butter and add to batter. Mix well. (You'll get to know how the texture should feel.) Roll into balls and put on ungreased cookie sheet. Bake in 350° oven for 10 to 12 minutes. The dough should not stick to your hands when rolling cookies into shape. Add more flour if necessary.
Mix all but Cool Whip and bake at 350° for 35 to 40 minutes in a 9 x 13-inch pan. Cool and top with Cool Whip.
Cream the butter and flour. Add chicken broth and water; bring to a boil, then add salt, pepper, mushrooms and broccoli. Cook until broccoli is done. Stir frequently.
Preheat oven to 350°. In saucepan, combine honey, mushroom soup, water, salt and dry onion flakes. Warm mixture slightly. In a large bowl, combine 3 1/2 cups of flour with yeast and mix. Gradually add soup mixture to flour and stir. Add cheese and mix thoroughly for several minutes. Gradually add almost all of the remaining flour (reserve about 1/2 cup). Turn dough out on floured surface and knead; add remaining flour. Knead dough for 2 to 3 minutes. Place dough in large bowl sprayed with butter flavor nonstick cooking spray. Cover and let rise until doubled (about 2 hours).
Cream butters and sugar well. Add eggs one at a time alternately with flour. Dredge fruit in about 1 cup of the flour and add to creamed mixture. Cook in 3 loaf pans (9 1/4 x 5 1/4 x 2 3/4-inch), greased and lined with brown paper and greased inside before mix is added to pan. Bake at 275° for 1 hour and 45 minutes (sometimes takes 2 hours). Cook in tin pans set in pan of water while baking to add moisture.
Cream together butter, sugar and Crisco; add egg yolks and flavorings. Next add buttermilk. Blend in 1 cup of flour at a time. Cover and refrigerate overnight. Bake at 450° for 8 minutes.
Mix thoroughly graham cracker crumbs, melted butter and the 1/2 cup sugar and pat evenly into a good-sized dish. Soak gelatin in milk for 1/2 hour, then add 1 cup sugar and beaten egg yolks. Cook until it boils and cool thoroughly. Beat the egg whites until stiff and fold into cooked custard that has been cooled. Whip the cream and fold into custard and egg whites. Pour into crust and sprinkle with graham cracker crumbs. Chill.
Skin the chicken. Add generous amount of seasoned salt on each piece of chicken. Put in a shallow baking dish or crock-pot. Mix the cream soups and the milk together. Pour over the chicken. Bake at 350° for 2 hours, covered with foil. If put in crock-pot, let it cook for 2 hours also. Soups will make a good, creamy gravy.
Salt, pepper and brown chops on both sides. Turn heat down to 300°. Place a slice of lemon on each chop and pour sauce made of ketchup, brown sugar and wine over all. Cover and simmer 1 to 1 1/2 hours, basting frequently so brown sugar does not burn. You can also bake in oven at 350°, covered, for the same amount of time. Time is not critical as long as heat is low. Delicious and even the lemon slices taste good. This recipe will serve 6 people.
Cut center out of rye bread. Cream together all remaining ingredients. Put in hollowed out rye bread, cover with foil. Bake at 325° about 1 hour, until bubbly.
Brown sausage. Drain off fat drippings, then add in chopped onion and green bell peppers. Cook until onions and green peppers are tender. Put all cooked ingredients in crock-pot and add cream cheese. Cook on low until cream cheese has melted. Then serve with tortilla chips.
Cream butter and sugar. Add eggs; mix well. Mix dry ingredients together; blend well. Add dry mixture and nuts to the sugar mixture. (Dough will be thick; you may have to use your hands to blend.) Roll into logs; wrap in wax paper. Makes approximately 5 logs (10 to 12 inches long and 2 inches in diameter). Refrigerate 1 day before using.
To make milk gravy, pour off most of the fat. Add 2 tablespoons of flour and let brown slightly in the remaining grease. Add milk (as much gravy as you want); salt and pepper to taste and boil briefly. Serve with potatoes or any bread or biscuits.
Place all ingredients in Dutch oven with lid. Cook in 250° oven for at least 5 hours. DO NOT PEEK! The longer it cooks, the better it gets.
Cook ground beef, onion and a dash or two of Worcestershire sauce in a skillet until beef is brown. Drain beef on paper towels. Meanwhile, pour tomatoes, pintos and 1 package of seasoning into a large pot and start to cook. Put beef back into skillet and mix with the other package of seasoning and water. Simmer 5 minutes and then add to pot. Mix together well. Cook 30 minutes to 2 hours.
Put layer of potatoes in large pan; top with cheese and ham, then pats of oleo, salt and flour. Repeat this layer. Pour warm milk over top. Cover. Bake at 350° until tender.
Sift together flour and salt. Add milk to Wesson oil, don't stir. Pour into flour mixture and mix thoroughly. Roll between wax paper. Bake at 375° until brown. Also use as with any unbaked pie shell.
Remove tough outside leaves from cabbage; discard. Cut head in 6 to 8 wedges. Place in greased 3-quart casserole. Arrange onion, beef and rice between wedges. Combine tomatoes and seasonings; pour over casserole. Cover and bake at 350° for 1 hour.
Measure oatmeal into mixing bowl. Stir in melted butter and mix well. Blend in eggs and sweetener. Add dry ingredients alternately with milk and vanilla. Add raisins. Drop by level teaspoonfuls on cookie sheet.
Put all ingredients into a blender. Blend until smooth and bake on a hot griddle.
Mix all ingredients and let set overnight. Bake at 350° for 45 to 50 minutes.
Fry potatoes, then drain off oil. Mix egg and milk. Pour egg mix over potatoes and scramble. Serve hot!
Brown hamburger and mix all ingredients together, putting noodles last. Bake at 350° for about 1 hour. Makes large hot dish.
Cream sugar and margarine; add eggs, vanilla and bananas. Add 1/2 of dry ingredients and 1/2 of buttermilk. Then add remaining dry ingredients and buttermilk. Mix well. Flour and grease 2 big loaf pans and 1 small loaf pan. Bake in a 350° oven for 45 to 50 minutes.
Combine softened cream cheese, instant vanilla pudding (dry) and drained crushed pineapple. Mold into a cheese ball. Cover with pecans. Serve with cinnamon graham crackers.
Combine all ingredients in a bowl, except bread. Pour into a 13 x 9-inch baking dish sprayed with cooking spray. Crumble bread on top. Bake at 350 degrees for 25 to 30 minutes.
Mix all ingredients in a pan and heat over low heat; stirring constantly is necessary until mixture comes to a boil and thickens. Pour into shallow pan and cool. Cut into squares or wedges and serve. This will serve about 10 people.
In a sauce pan, mix all ingredients. Cook over medium heat until very thick. Pour into pie shell. Let pie cool and top with Cool Whip or whipped egg whites.
Combine sugar and syrup in saucepan or electric skillet. Cover and bring to a boil. Remove from heat (or turn off electric skillet). Stir in peanut butter. Add cornflakes and stir until all are coated with syrup mixture. Drop by teaspoonfuls onto wax paper.
Mix ground turkey, stuffing, 2 tablespoons Parmesan cheese, apples and poultry seasoning. Add garlic salt, pepper and onions. Add eggs and Ricotta cheese and blend all together. Cut Mozzarella cheese into cubes. Form meat mixture around these cheese cubes.
Heat beans just to lightly warm. In a 9 x 13-inch pan, break chips up to cover the bottom of pan. Spread beans over chips. Cover beans with sour cream. Cover sour cream with lettuce, then layer on cheese, tomatoes and onions. Chill. Don't chill too long or your chips may get soft.
Melt butter. Toss roast and potatoes in butter. Take roast out and broil until brown (both sides). Boil carrots 10 minutes in beef broth. Spray pan or baking dish with Pam spray. Pour meat, potatoes, carrots and broth in pan. Bake 1 hour at 350° or until done. Tender and delicious.
Brown meat in butter. Add celery and onion to browned meat. Cover with water and cook slowly, uncovered, for 1 hour or until tender. Add soy sauce, brown sugar and mushrooms. Add bean sprouts and liquid. Thicken gravy to desired consistency. Serve over chow mein noodles or cooked rice or both. Serves 8.
Place beef brisket in container; sprinkle with liquid smoke. Cover and marinate overnight. Drain. Sprinkle with Worcestershire sauce and salts. Bake covered at 250° for 4 to 6 hours (according to size; 4 pounds for 3 hours, 5 pounds for 4 hours and 6 pounds for 5 hours) until tender. Drain and top with barbecue sauce and bake uncovered for 30 minutes.
Sift first six ingredients in large mixing bowl. Add remaining ingredients. Mix well. Pour into two greased bread pans. Bake 1 hour.
Saute celery and onions in oleo. Add cooked rice. Cook broccoli and drain. Add to rice mixture. Add soup and Cheez Whiz. Bake about 20 minutes in a 300° to 350° oven.
Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide-mouth pint jars filling 1/2 full. Bake at 325° for about 45 minutes. When done, remove one jar at a time, clean sealing edge with paper towel and screw cap on. Heat will vacuum seal jar and the bread will last up to one year. Makes 8 pint jars.
Mix all ingredients. Shape into straws and bake at 325° for 25 or 30 minutes or until light brown.
Butter large pie pan. Combine first 4 ingredients in saucepan. Cook until small ball forms in cold water. Remove from heat.
Place ribs in a 450° oven for 30 minutes. Drain fat. Place slices of lemon and onion on ribs. Put remaining ingredients in saucepan and bring to a boil. Pour sauce over ribs. Put in a 350° oven and bake about 1 1/2 hours. Baste every 15 minutes.
Grate cheese. Let set at room temperature for 30 minutes. Mix all ingredients in bowl. Shape into balls (size of walnut). Bake at 400° for 10 minutes. Good for party!
Preheat oven to 350°.	In a medium bowl, combine meat, crumbs, 1 egg, green pepper, onion and bouillon; mix well. Use as a shell in a 9-inch pan; bake for 10 minutes. Pour off fat. In	a medium saucepan, heat water, butter and salt to boiling. Remove from heat; add sour cream and potato flakes. Stir in 1 egg and 1/2 of cheese; spoon into shell. Bake for 10 minutes. Top with remaining cheese; bake 5 minutes longer. Let stand for 5 minutes. Top with lettuce and tomato, if desired.
Mix. Bake covered at 325° for 3 to 3 1/2 hours.
Boil chicken. Debone and chop. Roll chicken and cheese in tortillas. Combine soup and yogurt. Mix well. Pour sauce over top. Heat in a 350° oven for 15 to 20 minutes. Optional: Add sliced jalapenos over top after removing from oven and ready to serve.
Lightly brown ground beef or turkey. Drain off any grease that accumulates. Add a tablespoon or so of flour and a can of Campbell's French onion soup. Heat for a while until it thickens and meat is thoroughly cooked. We serve it several ways, on soft hamburger buns with chips and fruit salad or on toast with vegetables and salad. Easy and good.
Mix all except cut-up chicken until smooth. Stir in chicken. Put in Pyrex dish. Crumble crackers and mix with margarine. Top chicken mixture. Bake at 350° for 30 minutes.
Heat oil in nonstick skillet or wok. Add chicken and onion; stir and cook over high heat until chicken is lightly browned. Combine cornstarch with soy sauce and broth. Add to skillet along with the vegetables. Bring to a boil. Cover and simmer 3 to 5 minutes or until vegetables are tender. Makes 3 servings.
Brown pork chops (no oil needed). Remove from pan and lightly saute onions and peppers in this pan. Mix all but pork chops together and put in casserole dish. Top with pork chops. Cover and bake at 350° for 1 hour.
Thaw bread and roll out. Spread Grey Poupon on bread. Sprinkle on salt and oregano. Make layers, starting with ham, then Provolone cheese, salami, pepperoni and Mozzarella cheese. Roll up like a jelly roll. Place on cookie sheet. Bake 30 minutes at 350°.
Combine flour, soda and salt. Cream sugar and oleo. Add eggs and vanilla. Slowly blend in dry ingredients. Blend in chips and nuts. Drop on cookie sheet. If oleo is used instead of butter, 1/2 cup more flour is needed. Oleo has quite a lot of water in it. Bake at 350° for 12 to 15 minutes.
Brush bottom of a 13 x 9-inch pan with oil. Mix Parmesan cheese, Bisquick, seasoning, paprika and pepper. Coat chicken. Arrange skin sides down.
Measure corn flakes; crush into coarse crumbs. Set aside. Sift together flour, baking powder, soda and salt. Set aside. Measure margarine and sugar into large bowl; beat until very light and fluffy. Add eggs and vanilla. Beat well. Add dry ingredients. Mix until combined; stir in nuts, dates and the finely-cut cherries. Shape level tablespoons of dough into balls. Roll in crushed corn flakes. Place on greased baking sheets. Top each cookie with a cherry quarter. Bake in moderate oven (375°) about 12 minutes or until lightly browned. Remove immediately from baking sheet and cool on wire rack. Yield: about 5 dozen, 2 inches in diameter.
Stir together in medium saucepan granulated sugar and flour. Add beaten egg, vinegar and water. Stir mixture over medium heat until thickened. Add butter. Cool in same pan in refrigerator a couple hours. Mix together in food grinder Colby cheese, pimentos and hard-boiled eggs. Combine sauce and cheese mixture. Stir well. Season with salt and pepper. Cool several hours before making sandwiches.
Drain 1 can asparagus. Add soup and crushed potato chips to all asparagus with 1 can of liquid. Top with grated cheese. Bake at 350° for 30 minutes.
Bake at 275° for 35 minutes. Makes a 9 x 13-inch sheet cake.
Lightly brown chicken breasts. Add salsa or picante sauce and diet Coke. Cover and simmer 30 to 40 minutes until sauce has thickened. Serve over rice.
Layer broken pieces of stale cake in a casserole dish. Cover with jam, then pour boiled custard over both. Steam or bake at 350° for 1 hour.
Mix together all ingredient in desired amounts. Store in refrigerator overnight. Stir and add more mayonnaise or seasonings as necessary.
Mix together Milnot, water, sugar, salt and Crisco. Beat 3 eggs into mix. Then mix together water, sugar and yeast. Add to mixture. Add 3 cups flour. Beat well with mixer. Let rise a little. Then add enough flour to knead a little (about 7 cups). Let rise again. Put in pans and let rise again. Bake at 350°.
In a 4-quart saucepan, prepare the mostaccioli or ziti according to package directions. Add broccoli, carrot, onions and red pepper in the last 5 minutes of cooking time.	Drain. In same saucepan,	combine soup,	water and cheese. Heat to boiling, stirring occasionally. Add mostaccioli or ziti mixture and turkey or chicken.	Heat thoroughly in a low oven.
Brown ground beef; season to taste with salt and pepper; drain. Tear 3 to 4 tortillas and cover the bottom of a 9x13 baking dish. Spoon half of the meat over tortillas. Mix soup and tomatoes together in a bowl; spoon half of mixture over meat. Drain beans and spoon half over soup mixture. Sprinkle 1/2 of cheese over beans. Layer the remaining ingredients in same order. Bake at 350 degrees for 30 to 40 minutes; edges should be brown and the top bubbly.
Allow ice cream to melt to consistency of Cool Whip, then blend all ingredients together and pour into crust. Place in freezer approximately 4 hours. Makes 2 pies. Enjoy!!!!
Boil broccoli and salt until tender. While broccoli boils, crush Ritz crackers with rolling pin. Then melt butter. Add melted butter to crackers in mixing bowl and mix well. When broccoli is done put in casserole dish. Cut up Velveeta and stir into broccoli. Add 3/4 of cracker mix, stir well. Sprinkle remaining cracker mix on top and pack. Cook 30 minutes at 300° or 350°.
Brown beef in wok or large skillet. Drain. Add garlic; cook until tender. Set aside. Wipe wok with paper towel. Heat vegetable oil in wok over medium-high. Add snow peas and red bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir in ground beef mixture, baby corn, soy sauce and sesame oil. Season with salt and pepper to taste. Serve over rice.
Put sugar and milk in heavy saucepan. Bring to a boil. Cook to soft ball stage. Remove and cool. Add salt, peanut butter and vanilla. Beat until creamy. Will set up fast if not careful.
Mix the last 3 ingredients and smear on top of chicken. Place chicken in a shallow pan. Baste chicken every 20 to 30 minutes. Bake at 325° for 1 1/2 to 2 hours. The slower and longer you cook, the more it will glaze.
Preheat oven to 350°. In large skillet, heat oil. Add beef and onion; cook until brown. Drain fat off, then add macaroni and spaghetti sauce. Stir it up well.
Mix first 3 ingredients. Fold in Cool Whip. Freeze. Remove from freezer about 1 hour before serving. Pie filling mix and pineapple should be in same size container (not same weight).
Combine all ingredients in crock-pot. Cook on low heat 10 to 12 hours or on high 5 to 6 hours.
Mix crumbs and margarine. Spread one-half of crumb mixture in bottom of a large dish. Cream with mixer the cream cheese and sugar. Mix cold milk with Dream Whip. Beat until stiff and then add to cream cheese. Spread one-half of this mixture on cracker crumbs. Add pie filling. Spread last half of cream cheese. Add rest of cracker crumbs on top. Chill at least 24 hours.
Mix in order. Fold in cranberries last. Bake at 350° for 25 or 30 minutes.
Preheat oven to 400°. In a small bowl, sift flour, cream of tartar, soda and salt; set aside.
Brown pork chops. Mix soup mix, beer, mushroom soup and mushrooms. Put pork chops in casserole and pour the rest of the ingredients over chops. Bake at 350° for 1 1/2 hours or until done.
Combine milk, sugar and vanilla in saucepan. Bring to a boil. Turn off heat and add rice. Cover until all liquid is absorbed into the rice. Fluff with fork and serve.
Beat eggs with water until light. Add sugar and mix well. Add dry ingredients. Stir in gumdrops and nuts. Bake in a 9 x 13-inch pan at 350°. Makes 2 dozen.
Blend until crumbly and press in ungreased 13 x 9 pan. Bake 12 to 15 minutes at 350°.
In a large saucepan, combine first 8 ingredients. Bring to a boil. Then reduce heat and simmer, covered 15 minutes. Stir together cornstarch and milk. Add to chowder along with corn. Bring to a boil and boil 1 minute, stirring constantly. Makes 8 servings.
Saute sausage (remove casing first) with garlic and onions. Add beef broth, water, red wine, tomatoes, carrots, basil and oregano. Cook 1 hour. One hour before serving, add sliced zucchini, tortellini, parsley and green pepper. Sprinkle with Parmesan cheese. Serves many.
One day ahead, mix together cream cheese, mayo, Ranch packet, onion salt and garlic salt, then refrigerate for several hours.
Preheat oven to 350°. Mix beef, bread crumbs, milk, salt and pepper together and shape into patties. Brown lightly in frying pan. Place patties in a baking dish. Combine catsup, sugar, vinegar, Worcestershire and onion for sauce. Pour over meat and bake very slowly for 1 hour at 350°.