HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add salt to egg whites, beat to stiff foam. Sift sugar with flour, add to egg whites, one tablespoon at a time. Continue beating until very stiff. Fold in nuts, dates and vanilla. Drop from teaspoon onto cookie sheet covered with plain paper, shape in fingers; bake in slow oven at 300° for 30 minutes. Makes 2 dozen.
Mix all ingredients and spoon into mini muffin tins. (I use Baker's secret pans and they don't need any preparation like oil or spray.) Bake at 350° until nice and golden brown, approximately 15 minutes. Makes approximately 40 muffins.
Combine all ingredients. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
Mix meal, salt and onion. Add boiling water to moisten. Beat egg and baking powder until light and fluffy and add to meal mixture. Form into small balls and fry in deep fat.
Combine first 5 ingredients. Cook ham at 325°. Baste every 10 minutes. When ham is done, remove skin from top and apply jam. Score. Turn oven to 450°. Brown.
Put all ingredients, except pie shells, in mixing bowl; beat until well blended. Pour into two 9-inch pie crusts. Bake at 350° for 30 minutes, or until firm when tested. Serve with whipped cream topping, if desired.
Mix rice, soup, vegetables and water together. Put into baking dish and lay pork chops on top. Bake at 375° for 1 hour, until meat is tender.
Lightly brown beef in skillet. Add onion and garlic. Cook until tender and clear; drain fat. Add remaining ingredients and simmer, stirring occasionally, for 45 minutes.
Brown sausage and onion until color changes, breaking up sausage mixture. Add vegetables. Cook rice and add to the meat mixture along with the black-eyed peas. Cover with water or chicken broth about 1-inch above mixture. Salt and pepper. Cover and simmer about 2 hours. Most of the liquid should be absorbed.
Combine all ingredients in a punch bowl; add an ice ring, if desired. Yields 6 1/2 quarts.
Melt butter and saute minced onion until brown. Add turnips, salt, sugar, paprika, cayenne pepper and egg. Beat well. Stir and heat the turnips over low heat and serve piled in a mound garnished with fresh parsley.
Cook meats together until well done. Take off bone. Mix well. Add pepper, salt and sage. Make in balls. Fry until golden brown.
Dissolve gelatin in 1/2 cup cold water. Bring 1 cup water to a boil and add jello. Bring to boil again and remove from heat. Add gelatin mixture and 1/2 cup cold water. Pour into lightly greased pan. (I use Pam.) Chill in refrigerator until solid. Cut with cookie cutters and store in an airtight container in the refrigerator.
Beat eggs in blender; add remaining ingredients and blend. Pour into lightly greased 1 1/2-quart souffle dish. Place souffle dish in a second pan and add 2 inches of water. Bake at 350° for 55 to 60 minutes or until a knife inserted in center comes out clean. Serves 6.
Mix by hand. Pour into ungreased sheet pan (10 x 15-inch). Bake at 350° for 30 minutes.
Heat oil in skillet. Cook chicken until lightly browned, about 5 minutes. Combine chicken, rice, onion, pepper, artichokes, salt and pepper in a large bowl. Toss with dressing. Serve warm or at room temperature.
Mix well. Press into an oblong pan. Freeze about 1 1/2 hours. Cut.
Brown beef and drain. Stir in beans. Heat until beans are hot. Place chips on plate. Cover with beef, beans and picante sauce. Enjoy.
Blend sugar, eggs, baking powder and salt together. Add vanilla. Mix in flour, oil and orange juice. Mix well. Grease and flour tube pan. Layer batter, then apples. Bake 1 hour and 10 minutes at 350°. Let cool 1/2 hour before removing from pan.
Preheat oven to 350°. Grease 1-quart casserole. Cook potatoes in a little boiling salted water 10 minutes or until just tender. Drain; turn into casserole. Add onion, parsley, pimientos and green peppers. Season with salt and pepper; toss lightly. Sprinkle with butter. Bake in a preheated oven 20 minutes. Serves 4.
Combine crumbs, sugar and butter. Press into 9-inch pan and chill. Beat cream cheese until soft. Blend in 1/2 cup milk. Add remaining milk, sugar, vanilla and pie filling. Pour into crust and chill.
Grease a 9 x 13-inch pan. Mix all ingredients, adding zucchini last. Bake at 350° for about 20 to 25 minutes or until golden brown.
Bake cake as directed. Let cake cool for 30 to 35 minutes. Cut 4 bananas in slices over the top of cake. Spread strawberry filling on bananas. Mix pudding mix with 1/2 cup milk. Mix Cool Whip with pudding mixture. Spread on cake. Sprinkle pecans on cake.
Boil macaroni. Mix cheese and macaroni. Sprinkle with paprika, then put it into the oven until it is a little brown.
Mix sugar and cornstarch. Add syrup and water; bring to a boil. Cook for 6 minutes. Add jello and coloring. Cool mixture. Wash and stem berries; place in pie shell. Pour cooled mixture over berries. Refrigerate. Serve with whipped cream. Enjoy!
Cook and cream first 4 ingredients and cream like potatoes. Add all other ingredients except spices and mix well. Sprinkle with nutmeg and cinnamon. Bake at 350 degrees for 30 to 35 minutes in a 8 x 8 in. pan.
Put cheese and bacon in food processor or chopper. Chop. Add onion. Blend to a fine mixture. Spread over rye bread. Bake in 400° oven approximately 7 minutes until brown.
Saute broccoli, mushrooms, onion and salt lightly in margarine. Drain. Toss with white wine. Beat eggs. Whisk in Ricotta cheese and sour cream. Boil raw noodles; drain. Mix together the broccoli mixture, egg mixture, the noodles and 2 tablespoons bread crumbs. Spread into a buttered 9 x 13-inch baking pan. Top with Cheddar and 2 tablespoons bread crumbs. Bake, covered, for 30 minutes and uncovered 15 minutes more in a 350° oven.
Chop onions, peppers and celery. Place in a pan with garlic; saute in oil. Add remaining ingredients; cook, covered, until zucchini is done. Remove cover and evaporate tomato water. Serve with sprigs of parsley on top.
Chill undiluted Carnation milk in refrigerator or tray until soft ice forms around edges of tray, 15 to 20 minutes. Pour into bowl; whip until it begins to thicken, about 1 minute and add lemon juice. Whip very stiff, about 2 minutes longer. Add sugar to taste and vanilla. Use as topping on desserts.
Mix in order given; drop by teaspoonfuls on ungreased cookie sheet. Bake in a 325° oven until as brown as desired.
Combine cream cheese, half and half and butter in a heavy saucepan. Stir over low heat until cheese mixture is soft, creamy and butter is melted. Blend in the frosting mix and stir to blend well. Add peppermint extract and food coloring of your choice. You may divide the complete batch to make different colors.
Put in blender the eggs, sugar and 1 can of milk. Blend well. Pour into freezer tub. Add peaches to blender and 1 can of milk and blend well. Add salt and vanilla. Pour into freezer tub and finish filling with milk. Stir well and taste for flavoring. Freeze according to directions for your ice cream freezer. Makes 1 gallon.
Drain spinach to dry. In baking dish, place artichokes and Italian dressing. Pack spinach on top. Blend margarine and cream cheese. Cover spinach mix with margarine/cream cheese mix. Put Parmesan cheese on top. Bake until golden.
In large bowl, beat together mascarpone and sugar until smooth, about 3 minutes. beat in coffee liqueur.
Place chicken breasts in casserole. Cover each with a cheese slice. Combine soup and water, pour over chicken. Cover with stuffing. Drizzle with melted butter. Bake at 325° for 1 1/2 hours.
Cream butter and both sugars. Add beaten egg; mix. Combine dry ingredients with creamed mixture. Stir in cornflakes and coconut. Drop by teaspoons onto ungreased cookie sheet. Bake for 10 minutes at 350°.
Make red, green and orange jello in separate pans according to package directions. Mix lemon jello, pineapple juice, sugar and water; heat until syrupy. Make Dream Whip and fold into lemon jello mix. Cut jellos in cubes and fold into Dream Whip, lemon jello mix. Serve in glass bowl. Keep refrigerated until ready to serve.
Spread cookie crumbs on bottom of a 9-inch spring-form pan with cooking spray. Set aside.
Combine all ingredients in a large container. Cover and chill for at least 24 hours. It gets better and hotter the longer it sets. Serves 50.
Place the water, salt and margarine in a 2-quart pan with a tight lid. Bring the water to a boil. Add the rice and stir; put the lid on the pan and turn the heat to low. Simmer for 20 minutes. Do not take off the lid and do not stir again.
Drain pineapple, reserving 3/4 cup syrup (or use 3/4 cup pineapple juice). Mix this with the rest of the ingredients. Heat to boiling and simmer for 10 to 15 minutes. Pour over pineapple chunks. Cover and chill. Serve well drained. Keeps indefinitely in "fridge."
Layer shrimp and onions. Pour marinade over shrimp and onions. Refrigerate 1 to 3 days stirring occasionally. Lift shrimp, onions and capers using a slotted spoon, into a serving dish. Serve with crackers or on a lettuce leaf as an individual serving.
Dissolve gelatin in hot water. Add other ingredients. Freeze until thick 1/2 inch from edge of refrigerator tray. Empty into mixing bowl and beat. Return to freezer.
Dissolve yeast in water; add remaining ingredients. Mix well after each addition. Spoon into muffin tins sprayed with Pam. Bake at 400° until brown, about 15 minutes. Refrigerate unused portion. It will keep about 1 week.
Mix cake as per box. Pour into a wax paper-lined jelly roll pan. You will not use all the batter. Bake, keeping close eye, so that it does not burn. Remove cake by inverting onto a tea towel. Remove wax paper and roll up from short end with towel inside. Let cool.
Dissolve jello in hot water and cut marshmallows in small pieces. Stir into jello. Cool slightly and mix in cream cheese. Set aside to stiffen. Just before mixture is congealed, whip with rotary beater. Add pineapple, mayonnaise and fold in whipped cream. Chill until set. Serves 10 to 12.
Cut flank steak into 1/2-inch strips. Roll each strip into a roll approximately 3-inches in diameter. Fasten each roll with a toothpick. Combine all remaining ingredients in a blender and blend until smooth. Place meat in a glass dish. Top with marinade and allow to marinate overnight. When ready to cook, place steak rolls over a hot fire and cook 5 to 6 minutes per side for medium done. Do not overcook. Serves 4 to 6.
Mix together in baking pan. Then add salt, pepper and sugar to taste. Sprinkle cracker crumbs on top. Melt 2 sticks butter. Pour over top. Let bake until top is brown in 350° oven.
Cook pasta according to package directions. Drain, rinse and chill pasta. Toss remaining ingredients with pasta. Chill and serve.
Cream honey and margarine together. Add remaining ingredients in given order. Pour into well-greased pan. Bake at 425° for 25 minutes.
Mix ingredients except	beef and fat. Add beef and mix thoroughly. Shape into 12 thin or 6 thick burgers. Heat fat in a heavy frypan over moderate heat. Brown burgers on both sides, turning once. Reduce heat and continue	cooking, if needed, until meat is no longer pink when a knife is inserted into its center. Thin burgers take about 8 minutes total cooking time and thick ones, about 16 minutes.
Mash bananas and sugar together with a fork; stir in the melted shortening and beaten egg. Add the dry ingredients and a dash of vanilla; also 1/2 cup broken walnuts, if desired. Bake in greased loaf pan at 350° for 1 hour.
Brown onion and meat in hot fat. Add remaining ingredients. Pour into greased casserole dish. Cover and bake in moderate oven at 350° for 1 1/2 hours. Spread with corn bread batter and bake, uncovered, in hot oven at 425° for 22 minutes.
Cream butter and sugar until blended. Beat egg yolks and add. Add flour, alternating with milk. Fold in stiffly beaten egg whites. Pour 1/2 batter into greased pan. Cover with flour coated berries; add remaining batter. Bake at 350° for 35 minutes.
Place eggs, sugar, margarine and lemon in blender. Whip until well blended. Divide in 2 pie shells. Bake at 350° for 35 minutes. This recipe will make 12 tarts using the small tart shells.
In large bowl, beat eggs; mix in bread crumbs. Add remaining ingredients, leaving out Parmesan cheese. Mix well. Pour mixture into greased 13 x 9-inch pan. Sprinkle top with Parmesan cheese. Bake at 350° for 45 minutes. Let stand about 10 minutes before cutting.
In bowl, beat cream cheese, sugar and vanilla until smooth. Spread mixture on small plate. Top with nuts. Serve with apple wedges.
Wash and clean beans. Cover with 2 inches of water. Let stand overnight. Next day, put in large pot. Add water to cover. Bring to a boil and boil 2 minutes; remove from heat and let stand 1 hour. Drain beans and add water to cover. Bring to boil, lower heat and simmer, covered, for 1 to 1 1/2 hours, until tender (add more water, if necessary). Drain.
In a skillet, fry bacon as you like it. Remove from fat. To the fat skimmings (only as much as you desire), add 1/2 cup sugar, 2 tablespoons of vinegar and 1 1/2 tablespoons of flour. Stir and bring to a boil. Put in with the desired amount of spinach. With a spatula, turn spinach in this mixture only once. Immediately put into a dish. Garnish with sliced, hard-boiled eggs. Ready to serve.
Preheat oven to 350°. Mix together Basic Mix, oats, 2/3 cup brown sugar and 1/4 cup margarine until crumbly. Press into a 10 x 13-inch baking pan. Bake for 8 minutes. Beat together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves. Pour over hot oat mixture and bake for fifteen minutes. Mix nuts, remaining brown sugar and margarine. Sprinkle over hot pumpkin mixture and bake for 15 to 20 minutes, or until knife inserted in the center comes out clean. Cool and serve with Spiced Whipped Cream, if desired. Yield: 12 to 16 servings.
Mix milk with eggs. Add salt, pepper and any other spice desired. Crush 10 or 12 soda crackers. Mix together with corn and top with more crackers. Bake in 350° oven for 45 minutes (covered). Uncover the last 10 minutes.
Beat cream cheese and 1/4 cup softened butter or margarine on low speed of electric mixer until blended. Add parsley, basil and pepper; mix well. Add boiling water. Beat until mixture is smooth.
Mix all together; chill well. (Can be made a day or two ahead.) Form into balls, walnut side. Place on cookie sheet. Bake at 350° for 20 minutes or until set. Can be frozen. Makes at least 60 walnut size balls.
Pare, remove seeds and fiber and cut into 1-inch cubes. Place squash cubes in a 2-quart buttered casserole dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake, uncovered, in 375° oven for 45 minutes or until tender.
Preheat oven to 300°. Put meat and onions in a bowl. Mix everything else together and then add to meat and onion. Mix well and shape into a loaf pan. Spices may be adjusted to taste, increasing the cayenne to really spice it up. Bake for about 1 1/2 hours. Cool and slice.
Slice the hot dogs crossways into thirds. Drain the pineapple, reserving 1/2 cup of the juice. Blend the juice with the cornstarch. Combine the catsup, onion slices, brown sugar, garlic and lemon juice in a 2-quart microwave-safe dish. Stir the pineapple juice and cornstarch mixture. Add the hot dogs, stirring to coat. Cover with the casserole lid or vented heavy-duty safe plastic wrap. Microwave on Full power for 5 to 6 minutes or until the sauce is bubbly and hot. Add the pineapple chunks. Cover the casserole. Microwave on Full power for 3 to 4 minutes or until heated through-out. Garnish the top of the casserole with lattice of mustard, if you wish. Microwave on Full power for 10 minutes. Makes 6 servings.
Chill unopened can of milk in refrigerator until icy cold. Dissolve Jell-O in hot water. Chill until partially set. Whip Jell-O until light and fluffy. Add lemon juice and sugar. Whip chilled milk in another bowl until fluffy. Fold in Jell-O mixture.
Combine celery, onion and green pepper in large bowl. Chop sauerkraut and add to vegetables. Add celery seed, sugar, vinegar, oil, salt and pepper. Toss until well mixed. Let marinate overnight.
Mix all ingredients reserving onions and grated cheese. Sprinkle cheese and Durkee onions over mixture. Bake at 350° for 45 minutes.
Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given, cutting in the shortening as normally done for biscuits or pie dough. Stir in the buttermilk, also the water and yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large, covered bowl or made into biscuits.
Mix all together and bake 15 minutes at 415°. Lower to 350°. Bake 45 minutes or until knife inserted in center comes out clean. Shake nutmeg on top of pie.
Peel onions; cook in boiling, salted water for 15 to 20 minutes or until tender. Drain onions well, reserving 3/4 cup liquid. In 10-inch skillet, combine butter, sugar and reserved liquid. Cook and stir until blended. Add onions. Cook, uncovered, over low heat for about 25 to 30 minutes or until mixture glazes onions. Garnish with chopped pimento.
Bake cake according to package directions. Cool. Mix sour cream, sugar and coconut. Remove 1 cup of mixture and mix with Cool Whip. Split cake into 4 layers using thread. Frost 3 layers with sour cream mixture. Place fourth layer on top and frost top and sides with Cool Whip mixture. Store in Tupperware cake container in refrigerator at least 24 hours before serving. Will keep 2 weeks.
Layer cooked, diced chicken in casserole. Layer cooked vegetables on top. Melt cheese and soup in water. Pour this mixture over chicken and vegetables. Prepare Stove Top as per box. Layer on top of chicken. Bake 1/2 hour at 350°.
Melt butter in a medium saucepan, over medium heat. Add onion and garlic and cook, stirring 6 minutes. Add tomatoes, stock and oregano; bring to a boil. Reduce heat and simmer for 45 minutes. Slowly add half and half, stirring constantly. Season with salt and pepper.
Mix sugar, syrup and butter together. Add eggs and pecans. Fill unbaked pie shell with mixture. Bake for 10 minutes at 400°. Reduce oven temperature to 350°. Bake for 30 to 35 minutes longer. Serve cold or hot. Top with whipped cream, if desired.
Place each chicken breast half between waxed paper; flatten to 1/4-inch thickness with mallet or rolling pin. Place 1 slice ham and 1 slice cheese in center of each breast. Sprinkle evenly with parsley. Roll up lengthwise and secure with toothpick. Dip each chicken roll in egg. Coat well with bread crumbs. Melt butter in heavy skillet; brown chicken on all sides. Remove chicken to a 12 x 8 x 2-inch baking dish, reserving drippings in skillet. Add remaining ingredients to drippings; stir well. Pour sauce over chicken. Bake, uncovered, at 350° for 45 minutes.
Preheat oven to 350°. In mixing bowl, beat egg yolks. Add condensed milk, ReaLemon juice and coloring. Pour into crust. In mixer bowl, beat egg whites with cream of tartar to soften peaks. Gradually add sugar. Beat until stiff. Spread on pie; seal to edges. Bake 12 to 15 minutes. Cool and chill.
Mix together all ingredients. Spoon onto ungreased cookie sheet. (Refrigerate for shapes.) Bake at 350° for 10 minutes.
Use party, flat dish (I've used a pie dish). Spread out refried beans for bottom layer. For next layer, spread olives. Mix the sour cream and taco powder and spread on for the next layer. Next, layer the shredded Cheddar cheese. Spread the avocado mixture for the next layer. For top layer, spread cut up tomatoes with scallions. Place nachos around the base of the dish.
Cut loaf into 1-inch cubes. Place into sprayed 9 x 12 baking dish. Whisk eggs in a bowl. Add sugar, vanilla, cinnamon and syrup; whisk again. Add milk and whisk again. Cover bread with chosen fruit (optional). Pour egg mixture over the bread cubes and fruit (if used). Be sure to cover ALL pieces. Allow to soak overnight. Bake at 350° for 1 hour. Sprinkle with powdered sugar. Serve with warm syrup.
Preheat oven to 350°. Cook broccoli according to directions. Drain excess liquid. Put in 9 x 13-inch baking dish. Place chicken on top of broccoli.
Beat the cream cheese until fluffy. Then add the milk, eggs and lemon juice. Pour this mixture into two graham crusts and bake 45 minutes or until set. Cool. Top with favorite pie filling.
Mix well. Roll in balls. Bake at 350° for 20 minutes (turn after 10 minutes). Cool, then freeze.
Combine all ingredients. Place in ungreased casserole dish. Bake at 350° for 45 to 60 minutes.
Add potatoes, onions and spices to broth. Cook until tender. Add vegetables and cook. Add milk, cheese and chicken. Heat until cheese is melted. Serve with crackers or crusty bread.
Combine all ingredients except chocolate kisses. Mix on low speed until dough firms. Roll into balls and roll in sugar. Bake at 375° for 10 to 12 minutes. Remove from oven; place a kiss on each cookie. Press until cookie cracks and place in oven for 1 to 2 minutes.
Cream Crisco, sugar and oleo. Add eggs, one at a time, beating after each addition. Add flour and salt with milk. Add flavoring. Pour in a greased and floured tube pan. Put in cold oven. Set oven temperature at 350°. Bake for 1 hour and 45 minutes. Do not open the oven door while baking!
Use as many biscuits as you need. Pull each individual biscuit apart to make two. Flatten biscuits in pan. Brown sausage and hamburger, drain. Spoon sauce over biscuits and add meats and any other desired toppings. Top off with Mozzarella cheese. Bake as stated on can of biscuits. Great for meals or just as snacks. Easy for children to prepare.
Cube pork and fry out with onions. Stir in flour and mix well. Add clam juice. Place in soup pot and add potatoes and garlic. When potatoes are nearly done, add hot milk gradually and stirring constantly until thickened. Add clams last. Season to taste.
Cut beef into thin bite-sized strips. Cut onion into thin wedges. Cut zucchini into 2 x 1/4 x 1/4 inch strips and cut pepper into thin strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and onion; cook and stir 3 to 5 minutes or until beef is no longer pink and onion is crisp-tender. Add zucchini, bell pepper and garlic; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
Slice off top of Italian bread. Hollow out interior of loaf and set aside. Brown beef, onion, celery, salt and pepper; drain. Mix together beef mixture, mushrooms, mustard, evaporated milk, bread crumbs from Italian bread and egg. Place mixture into Italian bread. Cover Italian loaf with aluminum foil. Bake for 1 hour at 350°. Serves 4 to 5.
Cook corn in pan of boiling water until tender, about 5 minutes. Drain well. Melt butter in heavy large skillet over medium heat. Add corn and saute 3 minutes. Add sugar and stir 2 minutes. Transfer corn to small bowl using slotted spoon. Set aside. Mix dry ingredients in large bowl. Stir in eggs, cream, chives and corn. Heat 1 inch oil in heavy large skillet to 350°. Carefully drop by heaping tablespoonfuls into oil. Cook in batches until deep golden brown and drain.
Grind tomatoes, peppers, cabbage and onions. Pour salt over mixture and mix all together. Place mixture in cloth bag (pillow case) and hang outside (if not freezing) to drain overnight.
Mix all ingredients together. Serve with slices of Granny Smith apples. Better made a day ahead. DELICIOUS.
Mix flour, sugar, and milk for the batter. Melt butter in square baking dish (approximately 10 x 10 inches). Pour batter mixture into the melted butter. Add can of fruit pie filling. Bake at 350 degrees for 30 minutes.
Cover bottom of glass bowl with cake. Sprinkle cake with sherry and set overnight. Next morning, pour Jell-O, prepared with 3/4 require liquid, over cake. Let set. Cover with drained fruit cocktail. Cover with pudding, prepared with 3/4 required liquid. Let set. Cover with Dream Whip. Decorate with cherries and nuts.
Cook chicken; keep broth to cook spaghetti in until done. Drain. Cook broccoli as directed on package. Mix all other ingredients in large bowl. Place chicken in baking dish; add broccoli. Pour over broccoli and chicken; salt and pepper to taste. Cook 30 minutes at 350°.