HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until stiff. Beat egg yolks with sugar until creamy. Blend flour and salt with cream. Add to egg yolks. Fold in egg whites. Bake pancakes 4 to 5 inches in diameter. Immediately spread filling on and roll with asparagus or other vegetables. Top with grated cheese and put in oven until cheese melts. Serve. Delicious!
Grease and flour a 10-inch tube or Bundt pan. Combine cake and pudding mixes. Add water, oil and egg. Beat 2 to 4 minutes at medium speed. Fold in chocolate chips. Pour into pan. Bake at 325° for 50 to 60 minutes. This is a very popular recipe. The longer it sits the moister it gets, but it doesn't last long in our house!
Preheat oven to 350°. Spray pie pan with Pam. Place biscuits in the bottom of pie pan and form pie crust by pressing the edges together (making sure to cover both the bottom and sides of the pan). In a separate bowl, beat remaining ingredients and pour into crust. Bake at 350° for 20 to 25 minutes.
Place caramels and cream in double boiler. Heat until caramels melt, stirring occasionally. Toss together cereals, coconut and nuts. Pour melted caramels over this, mixing thoroughly with buttered spoon. Drop from spoon onto waxed paper or put in buttered pan. Makes 2 dozen.
Mix flour and baking soda. In separate bowl, combine softened butter, granulated sugar, brown sugar, pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture until blended. Stir in chocolate chips and nuts. Drop teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes or until golden brown.
Combine all ingredients in top of double boiler. Cook over low heat, whisking constantly until thickened, about 10 minutes. Cool and pour into container. Store in refrigerator. Yields approximately 2 cups.
Bake cake; prepare pudding; cool cake. Layer 1/2 cake in bite size pieces, 1/2 chocolate pudding, 1/2 Cool Whip and 1/2 Skor candy bars, crumbled; then make another layer and chill.
Wash potatoes and cook in boiling water until tender. Drain and cool completely. Peel and cube. Combine potatoes, eggs and celery in a large bowl; toss gently. Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well. Pour over potato mixture, tossing gently. Cover and chill thoroughly.
Peel and slice potatoes while warm. Add dressing and chill. After chilling, add remaining ingredients. Store in refrigerator until serving.
In a pan, put the following layers: lettuce, onion, peas, mayonnaise, cheese and bacon bits.
Place in crock-pot in the order given, mixing seasonings with vegetables and putting chicken on top. Chop the tomatoes and pour over all. Sprinkle additional salt, garlic powder and oregano on top. Cook on low for at least 5 hours. Good meal for a busy day. Serves 6.
Heat soup; add cream cheese. Stir until well blended. Remove from heat; add crab, mayonnaise, onion and celery. Dissolve gelatin in water and add to dip mixture. Pour into 1 1/2-quart greased mold. Refrigerate overnight.
Mix crackers, sugar and pecans together. Beat egg whites and add to cracker mixture. Add vanilla and pour in a greased pie shell. Serve with Cool Whip.
Cream Crisco and sugar. Beat the eggs and add to Crisco and sugar. Add anise seed, baking powder and water, stirring well. Add flour slowly, mixing real good. Roll out on floured surface and cut with cookie cutters, about 1/4-inch thick. You can sprinkle with candy crystals (optional). Bake at 350° for 8 to 10 minutes. Let cool for 20 to 30 minutes.
Preheat oven to 350°. Lightly brown sausage and drain. While sausage is still hot, add cream cheese. Stir until cheese is melted and mixture is creamy. Separate crescent dough into 2 rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam side down. Brush with egg whites. Sprinkle with poppy seed. Bake 20 minutes until crust is golden. When completely cooled, slice into 1 1/2-inch rounds.
Grease 9 x 13-inch pan. Place bread in pan. Fry bacon crisp and break in small pieces. Mix bacon and rest of ingredients. Pour over bread and cover with foil. Refrigerate overnight. Bake next day in 350° oven for 1 hour.
Cook frozen broccoli as directed. Drain and place in baking dish. Cut Velveeta cheese in thin slices and place on top of broccoli. Crush Ritz crackers (place in small plastic bag and use rolling pin). Sprinkle the crackers on top of cheese. Melt margarine and pour over top of casserole. Bake at 350° for about 25 minutes. Cheese will be hot and bubbly.
Cake can be made and frozen up to two weeks ahead of time. Remove from 9 x 13-inch pan before freezing. Put in garbage bag.
Heat chocolate and 2 tablespoons of the milk over low heat. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in Cool Whip. Pour into graham cracker crust. Chill about 4 hours.
Boil unpeeled potatoes 30 minutes. Rinse under cold water. Peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transparent. Add the potato slices. Cook until lightly browned.
In large bowl of mixer, stir together sugar, cocoa and salt. Add boiling water, vanilla and soft butter. Stir together, then beat until smooth and light. This frosting will seem thin at first but thickens while beating. Makes about 3 cups. Can be stored, covered in refrigerator. When wanted, let soften at room temperature before spreading.
Mix flour and sugar together for top of berries. Mix all other ingredients together until crumbly. Press 3/4 of crumb mixture into greased 9 x 13-inch pan. Put berries on top. Mix the 3/4 cup sugar, 1/3 cup sugar and 1/3 cup flour and sprinkle over berries. Sprinkle remaining reserved crumble mix over top of berry and sugar mix. Bake at 325° for 40 to 45 minutes until berries bubble through crumbs and they look golden brown.
Slowly brown and simmer first 3 ingredients for 20 to 30 minutes. Combine balance of ingredients with beef mixture and bring to a boil. Add 2 cups sliced celery to the beef mixture and simmer 30 minutes or so until all is tender.
Place 1 vanilla wafer in each foil liner (bake cups). Mix cream cheese, sugar and vanilla until well blended. Add eggs; mix well. Pour into foil liners. Bake at 325° for 25 minutes.
Wash and pick over beans. Place in crock-pot. Mix seasonings with part of water. Pour over beans. Bury bacon and onion in beans. Add rest of water. Cover and cook on low heat 8 to 10 hours.
Crumble cake into bottom of punch bowl. Mix pudding and milk until thickened. Pour over cake. Place sliced strawberries over pudding. Top with Cool Whip and nuts.
Have all ingredients at room temperature. Cream butter and Crisco; add sugar. Beat for 5 minutes on medium speed. Add eggs, one at a time. Beat only until the yolk disappears (do not overbeat). Add vanilla. Mix baking powder to flour on third sifting. Add flour and milk to cream mixture, alternately, beginning and ending with flour. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Let cool in pan 15 minutes before removing from pan.
Mix shortening and sugars until creamy. Add eggs and mix well. Add vanilla, salt, baking soda and flour. Mix and add oatmeal and nuts. Spoon onto cookie sheet. Flatten with fork. Shake cinnamon and sugar on top. Bake in preheated 350° for 10 min.
Bring vinegar to boil and pour over mixture of cabbage, pimiento, bell pepper, salt, celery salt, sugar and oil. Slice the onions in rings and let stand in ice water. Drain onion rings. Add to mixture and let stand overnight.
In large mixing bowl, cream butter and sugar. Add eggs. Beat until light. Add almond extract. Stir in flour and baking powder. Mix until smooth. Butter 9 X 13 pan. Turn batter into pan. Spoon filling into the cake in 16 spots evenly. Bake at 350° for 45 to 50 minutes. Dust with powdered sugar.
Arrange dried beef on bottom of casserole dish. Wrap a strip around rolled up chicken breasts. Place over dried beef. Spread undiluted soup over all and cover. Bake 1 1/2 hours or until meat is tender. Baste several times. Bake at 325°.
Wrap tortillas in foil and warm at 350°. Heat oil in pan. Add onion and pepper for 5 minutes. Add turkey and brown, then all the seasonings, jalapeno and tomato sauce. Heat through at 450°. Place tortilla on cookie sheet. Top with turkey and cheese. Bake 8 to 10 minutes. Serve with salsa.
Cut up	dates;	combine fruit and nuts. Sift together the dry ingredients. Add to	fruit and nuts, coating well. Stir in beaten eggs and	vanilla; mix well. Line loaf pans with heavy paper (I use paper bags); grease paper. Fill with batter. Bake in a slow oven (325°) for 1 hour or until done.
Brown ground beef in skillet. Drain. Shred cabbage. (May use more or less.) Layer the meat and shredded cabbage in casserole dish. Pour tomato soup on top (undiluted). You may stir slightly. Bake at 350° for 45 minutes to 1 hour.
Spread cream cheese in flat, round baking dish. Add chili on top of cheese. Top with shredded cheese and bake at 325° until hot. Do not cover. Serve warm with white nacho chips. Yum, yum!
Crumble hamburger meat into open skillet; stir until pink coloring leaves the hamburger meat. Drain and discard juices from meat. Mix the meat and other ingredients in a covered pan. Cook for 2 to 3 hours while stirring occasionally. Salt and pepper to taste. Serve separately from spaghetti with salad and garlic bread or your favorite bread and honey. Makes 6 servings.
Preheat oven to 350°. Cut cheese into squares or slices. Open the packages of biscuits, flatten out each biscuit, then place a piece of cheese and 1 little Smoky into it. Then make sure all the dough is sealed up around them. When all the biscuits are full of cheese and Smokies, place them on the cookie sheet. Bake for about 15 minutes or until biscuits appear to be golden brown on top.
Trim excess fat from meat and slash edges of meat. Combine flour, mustard, salt and pepper and coat meat. Brown meat in oil; remove the meat and add flour mixture that remains. Add a little water and Worcestershire sauce. Cook until thick. Replace meat in gravy and simmer 1 1/2 hours.
Combine flour, baking powder and salt in large bowl. Add pineapple, cherries and dates. Mix with hands until well incorporated. Beat 4 eggs until frothy; gradually beat in 1 cup sugar. Add to fruit mixture; mix well. Add pecans and mix well. Grease loaf pans and pack mixture in very firmly. Bake at 275° for 1 hour. Don't overbake. Turn out on rack and cool.
Combine first four ingredients and keep out 1/2 cup for the top of cake. Add liquid to crumb mixture. Beat well and top with crumbs. Bake at 350° for 30 minutes.
Brush chicken with salad dressing; coat with combined crumbs and cheese. Sprinkle with salt and pepper. Bake in 13 x 9-inch baking dish at 350° for 1 hour.
*May substitute for buttermilk: scant 2/3 cup milk and 1 3/4 teaspoons lemon juice or vinegar stirred in. Let stand for 5 minutes before adding to cake.
Line 9 x 13-inch pan with foil. Put in uncooked rice. Heat can of soup and can of milk together; pour over rice. Lay pieces of chicken on top and sprinkle with onion soup mix. Cover with foil and bake for 2 to 2 1/2 hours at 325°.
In skillet, over medium heat, cook meat until brown. Drain. Add soup, salsa, milk, tortillas and half of the cheese. Spoon into 2 quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.
Bring sugar, butter and milk to a boil. Stir for 10 minutes. Remove from heat. Add chips and peanut butter. Pour into 13 x 9-inch pan. Cut.
Mix sour cream with taco seasoning mix. On round plate, layer the following: refried beans, guacamole, sour cream with seasoning mix, grated cheese and chopped tomato. Chill and serve with chips.
Dissolve oleo in boiling water with sugar and salt. Set aside and cool to lukewarm. Put yeast in 1/2 cup warm water (better too cool than too hot). Add liquids and egg to flour. Mix well and refrigerate for 2 hours. Make 4 balls of dough. Roll out in shape of pie crust. Cut into 8 wedges. Rol big side toward small point. Let rise 2 hours in warm place. Bake at 350° for 10 minutes.
Mix together the pie filling, 2 teaspoons of cinnamon and nutmeg. Place a spoonful in a flour tortilla and roll, closing both ends. Place in a 9 x 13-inch casserole dish.
Saute oleo, and onions. Add hominy and Cheese Whiz. Dilute mushroom soup with 1 can milk. Combine with other ingredients. Pour into a baking dish and layer with crushed Fritos. Bake at 350 degrees for 20 minutes.
Pour cocktail sauce over square cream cheese. Put crabmeat on top (sprinkled generously). Serve with assorted crackers.
Peel and slice carrots. Parboil to crisp, yet tender. Drain the carrots and add to them sliced peppers and onions. Heat to warm the tomato soup (undiluted), sugar, oil, vinegar, salt and pepper. Pour mixture over carrots and refrigerate overnight.
Mix ingredients; adding eggs one at a time. Bake at 325° for 1 hour and 15 minutes.
Heat milk to scalding; add margarine, sugar and salt. Cool to lukewarm. Add yeast and stir until dissolved. Add eggs and then flour. Mix to a smooth, soft dough. Knead lightly on floured surface. Place dough in a greased bowl; cover and let rise in a warm place until doubled in bulk. Divide dough into thirds. Roll each third on floured surface to the size of a 9-inch pie pan. Cut each round in 12 wedges. Roll each triangle, starting with wide end, and rolling to center.
Put in frying pan (large). Stir until all water is gone, then pour out in flat pan and put in oven at 300° for 25 minutes. Stir every 5 minutes. When they look dry, they are ready. Cool and serve.
Preheat oven to 375°. In pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are golden brown and tender, stirring occasionally, about 30 minutes. Boil broth and Port until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. Pat beef dry. Sprinkle with salt, pepper and dried thyme. Saut bacon in large roasting pan until golden, 4 minutes. Transfer bacon bits with slotted spoon to paper towels. Brown beef in same roasting pan on all sides. Transfer pan to oven and roast until meat thermometer registers 125° for medium-rare, about 45 minutes. Transfer beef to platter. Place roasting pan over high heat on stove top and add beef broth mixture; bring to a boil, scraping up any browned bits. Mix 3 tablespoons butter and flour in small bowl to form paste. Whisk into broth; let simmer and thicken. Whisk in 3 tablespoons butter. Add roasted shallots and bacon, if desired.
Boil all ingredients together until thickened to jam consistency. Cool and serve over cream cheese on crackers.
Add first 6 ingredients and simmer 10 minutes. Mix remaining ingredients, except Monterey Jack cheese and tortillas, together. Layer 1/2 meat mixture and top with 1/2 shells. Spread cheese mixture. Add 1/2 Monterey Jack cheese. Repeat layers. Bake uncovered 20 to 30 minutes at 350° in 9 x 13-inch pan.
Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13 x 9 x 2-inch dish.
Fry bacon and onions together, then drain. Mix catsup, brown sugar, mustard and vinegar together with bacon and onion; boil for 3 minutes. Mix with beans and sausage and put in pan. Bake at 350° for 1 hour. You can increase the amount of barbecue sauce, bacon, onion and kielbasa to use with 28 ounce cans of beans.
Combine eggs and pumpkin. Blend in sugar, spice and flour; mix well. Add milk; mix well. Pour into pie crusts. Bake in preheated oven at 425° for 15 minutes. Reduce heat to 350° and continue baking 35 to 40 minutes or until knife inserted near center comes out clean. Cool, serve with whipped cream, if desired. Store in refrigerator.
Dissolve bouillon cube in water. Combine bouillon with all ingredients except meat. Mix well. Add beef and pat into loaf. Bake at 350° for 50 to 60 minutes.
Melt drippings in heavy iron skillet. Season the meat with the ginger, salt and pepper and sear well on all sides. Add bay leaves, cloves, onion and water. Cover tightly and let simmer about 4 1/2 hours or until tender. Makes 8 to 10 servings.
Drain salmon and mix with eggs, onion, pepper, salt and Worcestershire sauce. Make into 8 small patties. Sprinkle with lemon juice. Roll in flour and fry in oil until brown on both sides, turning only 1 time. Serves 6.
*You can use 2 cans of combination chicken-mushroom creamed soup in place of these.
Blend flour, lard and salt; beat the egg and add the vinegar and the water to it and mix.
Cook hamburger and drain. Stir in gumbo soup, chicken soup, and mushroom soup. Add a little mustard. Serve over toast.
Mix all together and simmer 1 hour or until thickened. Seal in jars.
Mix water and 1 tablespoon ketchup; add crumbs. Allow to soak. Add chopped onion. Blend with mayonnaise and mix well. Add remaining ketchup. Mix well with chopped meat. Form into a loaf. Bake at 350° for 45 minutes.
Grind carrots and pimentos. Add salt and let stand overnight. Next morning, drain, then add water to cook tender and drain again. Mix with dressing.
Melt margarine on stove, blend with peanut butter and powdered sugar until mixture becomes smooth and creamy. Spread in 9 x 13-inch pan. Then melt chocolate chips and pour over peanut butter mixture. Refrigerate and cut into squares.
Slice potato very thin; arrange in single layer on baking sheets coated with vegetable spray. Spray potatoes and bake at 325° for 14 minutes. Remove when brown and sprinkle salt to taste. Store in airtight container. Makes 3 dozen.
Mix crushed cookies and margarine to form crust. Put in a 9 x 13-inch pan. Spread ice cream over cookies, then spread fudge topping over ice cream. Spread Cool Whip on top. Freeze for 2 hours. Ready to serve.
Cut the drained crabmeat into the cream cheese and salsa. Don't mix. Serve with crackers.
Cook beef and vegetables until beef is browned; drain. Add remaining ingredients and 1/2 teaspoon salt (optional). Simmer, covered, for 30 minutes, stirring often. Leftovers may be frozen. Serves 6 to 8.
Saute vegies in margarine in skillet until tender. Mix dressing mixes, vegies and beaten eggs. Pour chicken broth over mixture, 1 can at a time, until dressing is moist enough. If necessary for taste, add another stick of melted margarine.
Put in microwave for 2 minutes. Keep checking every 2 minutes, until it is the color you desire.
Drain Veg-all. Melt together 1 stick margarine and cheese whiz. Mix melted cheese and margarine and veg-all together. Put in 1 1/2 or 2 qt. baking dish. Melt other stick of margarine and crush crackers. Stir together and sprinkle on top of veg-all mixture. Bake at 350 degrees for 30 minutes.
Combine vegetables, soup, 1/2 cup of the cheese, sour cream, pepper, pimento and 1/2 can of the onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Heat oil, honey and vanilla until blended. Mix all other ingredients together. Add liquid and blend well. Put in a large low pan. Cook in the oven at 375° for 20 to 30 minutes. Stir every 5 minutes. Add raisins when ready to eat. Makes a gallon.
Cube and boil potatoes until tender. Drain water. Mash potatoes and add onion and butter. Add rosemary and gradually pour in milk until desired thickness. Stir together well and place on low heat. Add salt and pepper to taste.
Heat oven to 400°. Generously grease a 13 x 9 x 2-inch baking dish. Stir baking mix and water into greased dish until moistened; spread evenly. Cook beef and onion in a 10-inch skillet until brown; drain off fat. Stir in soup, vegetables and milk; heat in skillet. Pour over dough in baking dish. Sprinkle with cheese. Bake 30 minutes at 400°. Serves 8 to 10. Preparation time: 15 minutes.
Butter a casserole dish and line with half of chow mein noodles. Mix all of the ingredients, except remaining half of noodles, which you place on top of mixture. Bake at 375° for 1/2 hour.
Mix everything together except egg whites. Beat these until stiff and fold into batter. Fry pancakes in butter on both sides until brown. Serve with maple syrup or preserves, fresh fruit, cinnamon and sugar. (Mix and match.)
Brown ground beef and onion in a large Dutch oven. Drain off any fat. Reduce heat and stir in garlic, tomatoes, bouillon, spices and salsa. Do not add beans. Cover and simmer over low heat for at least one hour. Taste and adjust seasonings. Add drained beans and continue to simmer about 1/2 hour. Serve with corn bread or tortilla chips.
Mix all ingredients together in medium mixing bowl and beat at medium speed for 2 minutes. Pour into a greased and floured Bundt pan and bake for 45 to 50 minutes at 350°. Cool 5 minutes, then turn out of pan and sprinkle with powdered sugar. This cake freezes well.
Brown sausage and drain well. Cook wild rice according to direction.	Cook squash until tender. Mix all together. Bake at 300 degrees until heated well, about 30 minutes. Top with cheddar cheese.
Make cakes directed on box. Line cupcake pans with paper cup liners and fill 2/3 full. Mix cream cheese until smooth. Add sugar, egg, chocolate bits and coconut. Put 1 teaspoon of this mixture in center of each cupcake and bake 25 minutes at 350°.
Put mixture in unbaked pie shell. Bake 30 to 35 minutes at 350°. Do not overbake.
Place roast on heavy-duty aluminum foil. Spread half soup and onion soup mix over roast. Salt and pepper roast and add steak sauce. Turn roast over and spread other half of soup on the top side with dry soup mix and sauce. Wrap roast and seal. Bake at 350° until desired doneness.
Brown ground beef and onion. Add green chilies, soups and milk. Simmer for 5 minutes. In greased casserole, alternate layers of tortillas, meat mixture and cheese. Bake for 30 to 40 minutes at 350°. Let stand a few minutes before serving.
Mix butter, sugar, cocoa and milk. Boil hard for 1 minute. Remove from heat; add vanilla and oats. Drop by teaspoonful onto waxed paper. Allow to cool and set.
Mix by hand; pour into greased and floured square cake pan. Bake at 350° about 35 minutes. When cool, top with cream cheese icing.
Boil for 20 minutes. Cook cauliflower before you add to the rest of ingredients.
Mix together well the cream cheese and powdered sugar. Beat Dream Whip. Fold in cream cheese mixture and place in a graham cracker crust. Top with your favorite pie filling. Keep refrigerated.
Brown meat with onions. Add other ingredients and bake at 350° for 30 minutes.
Mix the first 3 ingredients together. Add salt and egg. Mix together, then add the warm water and warm milk. Add enough flour to make stiff dough. Set and cover for 20 minutes. Make into rolls. Let rise until double. Bake at 375°.
Wash chicken breasts thoroughly. Cover baking pan with aluminum foil and put breasts in. Use a fork to poke holes into chicken and pour Zesty Italian dressing over them. Add margarine and water. Cook at 350° for 1 hour. Serve warm. Makes 2 servings.
Boil chicken until tender and then remove from bones. Save the broth you obtained from boiling. Heat oil in large Dutch oven until hot, add flour and cook until medium brown. Add celery, onions, bell peppers, whole tomatoes and tomato puree. Cook until celery and bell peppers melt. Add 2 quarts broth, garlic, mushrooms and boned chicken. Cook 45 minutes. Add peas. Cook 15 minutes. Serve hot over rice or pasta. Any meat may be substituted for chicken.
Cube potatoes. Salt and pepper them, then cut margarine into small pieces and place on top. Place in preheated 400° oven. Cook for about 1 hour. Stir occasionally. Amount of margarine used depends on amount of potatoes used.
Mix the first 3 ingredients and let stand. Mix the remaining ingredients and boil, stirring until sugar is dissolved. Pour over cabbage mixture. Store, covered, in refrigerator for 3 weeks.
Put eggs in double boiler and add vinegar and sugar, beating constantly until thick and smooth. Remove from fire; add butter and salt and cool. When cold, fold in whipped cream and well drained fruit; cut in pieces and let stand in refrigerator. Half of this recipe may be made for a small family and the fruit may be varied.