HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine egg white and water; add nuts and toss to coat. Combine sugar and spices. Toss in mixture. Place in single layer on greased baking sheet. Bake at 300° for 20 minutes. Remove and cool on wax paper. Break in small pieces. Keeps well in airtight container.
Mix ingredients in order. Cook on medium heat until mixture thickens. Pour in baked pie shell. Beat egg whites until stiff. Add 1/2 cup sugar. Pour over pie. Bake at 375° until brown.
Place ingredients in layers in a 9 x 9-inch dish. Bake at 350° for 15 to 30 minutes and serve with Tostitos chips.
Blend cheeses and egg; spread on bread. Place an asparagus on end of bread slice and roll up. Dip in melted butter; place on cookie sheet and freeze. When frozen, cut into 4 or 5 pieces and store in plastic bag in freezer. (Use metal spatula to remove each roll from cookie sheet; cut on bread board.) When desired, bake undefrosted at 400° for 10 minutes, until browned.
Make a very stiff, glossy meringue with 1/2 cup sugar, 1/8 teaspoon cream of tartar and 2 egg whites. Reserve about 1/4 of meringue for the crown. Fold 3/4 cup of finely chopped walnuts into remaining meringue. Place three 8-inch waxed paper circles on ungreased baking sheete. Spread each circle with 1/4 of meringue & nut mixture. For the crown, drop plain meringue from the spoon (or force through a pastry tube) on to waxed paper, Forming 10 or 12 small meringues. Bake at 300° for 45 minutes. Cool Peel off the paper carefully
Mix spaghetti, Parmesan cheese and eggs together. Make crust out of mix. Spread cottage cheese on spaghetti. Top with meat sauce. Cook at 350° for 20 minutes, or until thoroughly hot. Sprinkle cheese on top and cook 5 minutes more.
Layer half the potatoes in 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Sprinkle with pepper and lightly salt. Top with chicken, then peas and then remaining potatoes. In a saucepan, combine remaining ingredients, except paprika. Heat through. Pour over casserole. Sprinkle with paprika and cover.
Peel and cut potatoes, add chopped onion. Bring to a boil in water that covers potatoes good. Reduce heat and simmer until potatoes are very tender. Add soup and cheese to potato mixture. (Do not drain potatoes.) Mix well and cook until cheese is melted. Serve with bacon bits and chopped green onions added to each bowl. Crackers or cornbread are a must with this soup.
Trim crust off bread, butter and cut into 1-inch cubes. Put into a 3-quart casserole dish. Sprinkle Cheddar cheese over bread cubes. Put cubed ham over cheese. Beat the eggs; add milk and salt. Pour egg mixture over ham, cheese and bread. Set overnight in refrigerator. Bake 35 to 40 minutes at 350° or until cheese puffs up over the ham. Serves 8. (Bread mixture should be no higher than 3/4 full.)
Mix bran and boiling water. Cool. Beat shortening and sugar. Add eggs and buttermilk. Add bran to mixture. Sift flour, soda and salt; add dry ingredients to mixture until mixed well. Stir in bran buds and pour into muffin pan.	Bake at 400° for 12 to 15 minutes. May be kept in refrigerator for 4 to 6 weeks and baked as needed.
Sprinkle yeast over warm water in large mixing bowl. Stir until dissolved. Add shortening, salt and half the flour. Beat with wooden spoon until smooth, about 2 minutes. Gradually add remaining flour, mixing with hands until dough is stiff and leaves side of bowl. Turn dough out onto floured board. Cover with bowl. Let rest 10 minutes. Knead 8 to 10 minutes or until smooth and elastic. Place dough in lightly greased medium bowl. Cover with towel and let raise in warm place, about 1 hour.
Chop up the first 6 ingredients. Mix them all together in a large bowl. Add the pepper and Italian seasoning. Pour the oil and honey over the mixture. Use a spoon to mix/blend all the ingredients. Spread the mixture into a 9 x 13-inch shallow baking pan. Bake at 350° for 40 to 45 minutes.
Sift ingredients in an ungreased 9 x 9-inch pan. Make 3 holes, 1 tablespoon vinegar in one, 6 tablespoons salad oil in next and 1 tablespoon vanilla in last one. Pour 3/4 cup applesauce and 1/2 cup water over holes. Mix well with fork. If using unsweetened applesauce, you may add more sugar. Bake at 350° for 25 to 30 minutes. Nuts and raisins can be added.
For a Fruit Slaw: Cabbage, apples, pineapple, raisins, etc. Beat sweet cider into Miracle Whip to desired consistency.
Beat the eggs, then gradually add in the sugar. Beat in oil. Mix together the dry ingredients and add alternately with zucchini to egg mixture. Stir in raisins, walnuts and vanilla. Bake in 2 greased and floured 9 x 5-inch loaf pans at 350° for 55 minutes. Allow to cool before removing from pans. Cool before cutting. May be iced with confectioners sugar and water glaze.
Cream together butter, sugar, cinnamon and salt. Stir in eggs one at a time. Stir in rolled oats. Pour in pie shell. Bake at 250° for 1 hour. If you love pecan pie, you will like oatmeal pie.
Stir together the boiling water, jello and sugar. Dissolve in orange juice, lemonade, and pineapple juice. Add the gallon water; stir well. Freeze for at least 24 hours. When ready to use, set out 2 to 3 hours ahead of time to serve as a slush. Add 3 bottles of ginger ale to slush punch in a large punch bowl. Serves 50 people.
Mix sugar and eggs together until fluffy. Add the dry ingredients; mix well. Add oil, vanilla and apples; mix well. Bake at 350° in an ungreased 9 x 13-inch pan for 45 minutes.
Boil pork for 1/2 hour. Put apples and rest of ingredients in crock-pot. Stir. Cut pork into serving size pieces and add to pot. Turn on low and cook for 6 to 8 hours (until pork is tender).
Break crabmeat into small pieces. Combine all ingredients. Mix lightly with fork. Pile into scallop shells. Bake 15 minutes at 375°.
Place meat (don't brown) on bottom of large casserole dish. Add potatoes, carrots, onions, peas, stir in salt and pepper. Cover with tomato soup. Bake covered 250 for 7 hours. Works well in crock pot also, low temp for 8 - 10 hours.
While browning ground beef and onion, put the Tater Tots in oven on a cookie sheet; brown lightly. Spray a 9 x 12-inch baking dish with Pam. Put in pan 1 layer of the browned Tater Tots. I mix the 2 cans soup with the ground beef and onion after draining off the fat; pour beef-soup mixture over bottom layer of Tater Tots. Put remaining Tater Tots on top of mixture. Cover top of casserole with shredded cheese. Bake 20 to 30 minutes at 350°. Serves 6 to 8.
Cream together sugar and softened margarine. Add pineapple, pecans and vanilla. Mix together well. Spread between 3 cookies. Freeze 24 hours, covered.
Fold whipped cream into lemon mixture. Pour into pie shell and add some of the crumbled nuts on top for garnish.
Remove leaves and core from cauliflower and steam the whole head until tender. Make a sauce by melting the butter, and adding the flour to blend. Add the milk and cook over low heat until thick, stirring constantly. Add salt and pepper. Add the pimiento, ham, or both and heat through. Add the cheese and stir until melted. To serve, place the steamed cauliflower in a bowl or dish and pour the sauce over it. This makes a very nice centerpiece dish. Be sure the cauliflower is not over cooked so it will stay together as a whole center.
Cut butter into flour. Stir	in 1/2 cup nuts; press into 13 x 9-inch pan. Bake for 15 minutes at 350°.
Preheat oven to 350°. Place tortillas in bottom of 9 x 13-inch casserole. Add chicken. In a separate bowl, mix remaining ingredients except cheese. Pour over chicken. Top with grated cheese. Bake 30 minutes. Serve with rice.
Combine pudding mix, gelatin, water and lemon juice in saucepan. Cook and stir over medium heat until it comes to a boil. Pour into a bowl and chill until thick. Fold in prepared whip topping, blend well. Stir in strawberries. Pour in pie shell and chill 1 to 2 hours. Garnish with topping and strawberries if you like.
Combine sugar, salt and mustard in mixing bowl using low speed. Add onion and small amount of vinegar and mix well. Add oil and remaining vinegar slowly, beating constantly. Now add celery seed. Mix well.
Wipe spareribs with damp cloth. Cut into serving size pieces. Place in shallow baking pan. Bake in 350° oven for 30 minutes.
Cook all vegetables in 1 1/2 cups water. Dissolve bouillon cube in other 1/2 cup water. Make milk and flour mixture smooth, then combine this mixture and bouillon cube mixture with vegetables until soup thickens. Then add cheese and ham. Stir until cheese is melted.
Cook until soft ball forms in cold water. Take from stove and add vanilla and pecans. Beat. Drop by spoonfuls on waxed paper.
Sift flour before measuring. Add cream of tartar and soda to flour and sift. Beat egg yolks until very light; add sugar. Add vanilla to coconut milk. Alternate flour and coconut milk to sugar. Fold in whites, beaten stiff. This makes 4 layers. Bake for 30 minutes in moderate oven. Ice with Fresh Coconut Icing.
Combine tapioca, honey, salt, water, milk, vanilla, flour, baking powder and 3 tablespoon butter in a saucepan. Cook until mixture boils. Stir constantly. Add lemon juice, blueberries and 1 tablespoon of butter. Simmer 5 minutes. Ladle into sherbet glasses. Cool and serve.
Whip butter until light and fluffy. Add sugar and whip until very light. Add flour gradually and beat until mixed well. Add vanilla and blend well.
Preheat oven to 375°. Combine flour, sugar, salt, baking powder and caraway seed. Cut in butter until consistency of coarse meal. Stir in raisins. Combine buttermilk, 1 egg and baking soda. Stir wet mixture into dry mixture just to moisten. Knead until smooth. Shape into ball and place in a greased 9-inch round pan. Press to fill pan. Cut slashes (+) in center. Brush with egg yolk. Bake at 375° for 1 hour or until toothpick comes out clean. Cool 10 minutes. Remove from pan; place on rack.
Brown hamburger slowly in large skillet. In another pan, cook onions, mangos or celery until tender. Drain fat off hamburger and add onion mixture. Add salt, pepper and chili sauce. Rinse bottle with water and add to mixture. Add rest of ingredients and cook slowly for 45 minutes. If mixture is too thick, add ketchup; or water.
In large kettle, beat egg and add oil. Add other ingredients and stir well. Cook and stir over high heat. (Stir constantly or egg will curdle.) Cook for about 5 minutes. Add chicken to this; cover and simmer until chicken is almost done. Remove from sauce and barbecue on grill using sauce to baste or use this only as a basting sauce for barbecue chicken on grill.
Cream shortening and sugar. Add flavorings and eggs. Beat well. Add oats, flour, soda and salt. Drop by teaspoons on cookie sheet and bake until brown at 350°.
Heat the oil in a Dutch oven or stew pot and add the onions. Saute until the onions are golden, but not black, about 10 minutes. Add the beef and break up into small pieces as it browns. Add the tomato sauce and mix well. Add the rest of the ingredients and cook gently, stirring occasionally, until the meat is cooked through and flavors are blended, about 15 minutes. Taste for seasoning. Add salt and pepper to taste, and more vinegar, if necessary. Serves 2 with leftovers. Serve over a bed of white rice.
Mix butter and cream cheese; cut into flour and salt. Divide dough. Roll half on lightly floured board. Place in bottom of pie plate. Roll out remainder of dough and set aside for top.
Dust chicken with flour, salt and pepper. Brown 2 minutes in olive oil. Add remaining ingredients. Cover and cook on low 30 minutes or until done. Stir occasionally. Serve over noodles or rice.
Melt butter in a 9 x 13-inch casserole dish. Spread chicken over butter. Then spread veggies over chicken. Mix broth and soup; pour over all. (This can be done ahead of time at this point and refrigerated.) Then mix milk and Bisquick. Batter will be thin. Pour this over entire dish. Bake at 450° for 25 minutes or until golden brown.
Beat eggs until foamy. Add other ingredients. Blend together and pour into unbaked pie shell. Bake at 450° for 10 minutes, then turn oven to 325° and bake 30 more minutes.
Combine ingredients in a saucepan. Simmer over low heat until cheese melts. Mix well. Serves 4 to 6.
Combine first 3 ingredients at medium speed until well blended. Blend in eggs. Stir in 1/2 cup chocolate chips. Pour batter into pie crust. Sprinkle with 1/4 cup mini semi-sweet chips. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate for 3 hours. Makes 8 servings.
Cook pasta (elbows) as directed. Brown hamburg and onion in heavy skillet; drain fat. Add tomatoes (chopped) and tomato soup. Simmer while waiting for pasta. Drain cooked pasta and add to tomato and beef mixture. Simmer. Add salt and pepper and sprinkle celery salt to taste. Enjoy!
Mix Jell-O the regular way; bring to boil the sugar and water. Add to Jell-O mixture; add the juice of 2 lemons. When ready to serve, add ginger ale. Serves 20 to 25.
Cream sugar and butter. Add eggs, one at a time, mixing well between each egg. Alternate flour and buttermilk. Sift salt and soda with flour before alternating with milk. Cook at 350° until light brown.
Mix oleo and sugar. Add eggs and beat until light and fluffy. Add flour and mix real good. Add pecans.	Bake at 350° for 35 or 40 minutes.
Lightly toast pecans at 300° for 10 minutes. Combine sugar, water, cinnamon and salt. Cook over low heat until mixture reaches soft ball stage. Then add vanilla and pecans. Cook until mixture starts to become dry. Remove from heat and pour nuts on tray to separate and cool.
Combine first 4 ingredients in large saucepan; cook over low heat, stirring constantly, for 10 minutes. Remove from heat. Stir in vanilla, cereal and pecans. Cool to touch.
Melt 1/2 stick oleo with Cheez Whiz. Mix in Veg-All. Put in greased 9 x 9-inch pan. Melt the other 1/2 stick oleo with crushed Ritz and sprinkle over the top. Bake at 350° for 1/2 hour to 45 minutes. Let set 10 minutes before serving.
Combine skim milk powder, soy powder and carob in medium size bowl; add oil and honey. Stir in hot water, then nuts and vanilla. Form into balls and roll in nuts. Can be refrigerated.
Sift salt and pepper with flour; fold in butter. Let cheese be at room temperature. Work cheese until smooth into flour mixture. Run through a cookie press or cut in desired lengths. Bake at 400° for 10 minutes or until they are firm to the touch (so that they are crisp).
Mix together and put in a greased casserole dish. Top with 1/2 cup crushed plain potato chips. Bake at 400° for 15 to 20 minutes or until nicely browned.
Cook squash until tender; drain off water. Stir all ingredients together. Put into buttered casserole. Top with bread crumbs and more grated cheese. Bake at 350° for 20 to 25 minutes. Serves 4.
Heat the oven to 350°. Grease a 9 x 13 x 2-inch pan. In a large bowl, using wire whisk, stir the first 4 ingredients until well blended. Combine the eggs, oil, milk and vanilla and whisk them in. Stir in cranberries and walnuts and turn into the prepared pan. Sprinkle top with sugar. Bake until cake is golden brown and shrinking from the pan. Let cake cool in pan and then cut into squares. Makes about 24 (2-inch) squares.
Melt butter with water. Stir in stuffing. Add egg and sausage. Blend with hands. Chill 1 hour or so. Shape into balls. Cut bacon in thirds. Wrap and insert toothpick. Cook at 375° for 35 minutes.
Prepare Dream Whip as directed. Soften cream cheese, beat with powdered sugar. Blend prepared Dream Whip into cheese mixture. Spoon into 2 unbaked graham cracker crumb crusts. Chill 2 hours or more. Top with canned cherry pie filling.
Combine first 3 ingredients and fill rolls with this mixture. Roll them in melted butter and dressing mix. Bake at 375 degrees for 20 minutes or until golden.
Saute onion, celery and bell pepper in oleo. Slice and brown Polish sausages. Add pork and beans, barbecue sauce, brown sugar and mustard. Cook on low for 2 to 3 hours in crock-pot.
Bake pastry shell 5 minutes in a 425° oven. Cream the cream cheese until smooth. Blend in sugar. Beat eggs slightly. Add milk and vanilla. Slowly add to the cream cheese mixture, stirring until well blended. Pour into pastry shell. Put in a 350° oven for 25 minutes. Cool pie. Add strawberry jam over top and whipped cream just before serving.
Combine Ricotta cheese, 1/4 cup Parmesan cheese, bread crumbs, garlic and parsley flakes; mix well.
Mash squash. Season. Whip until light and place in individual mounds on greased cookie sheet. Make a hollow in center of each mound and fill with seasoned lima beans. Heat in moderate oven (350°). Serves 4.
In a 9 x 12-inch pan, pour the 2 cans of crushed pineapple. Sprinkle dry lime jello on top of pineapple. Top with bag of marshmallows and let stand in the refrigerator overnight.
Brown beef and onion; drain. Combine cream cheese, soup and remaining ingredients, except biscuits, in casserole. Bake at 350° for 10 minutes. Remove from oven. Place biscuits on top of casserole. Bake again for 15 to 20 minutes.
Preheat toaster oven at 350° for 2 minutes. Layer one half zucchini into bottom of small casserole. Cover with one half tomato slices, one half pepper slices and 3 slices cheese. Repeat layers. Dot surface with butter. Cover with aluminum foil. Bake at 350° for 35 to 45 minutes, or until zucchini is tender. Serves 6.
In a large bowl, combine well the mayonnaise, cracker crumbs, cayenne, celery seed, mustard, lemon juice and egg whites and stir in the crab meat gently. Form the mixture into 12 half-inch thick cakes and coat the cakes with most of the bread crumbs. Sprinkle a large plate with the remaining bread crumbs; transfer the crab cakes to the plate and chill them, covered loosely, for at least 1 hour and up to 4 hours. In a large heavy skillet, heat the butter over moderately high heat until it is hot but not smoking and in it, saute the crab cakes, turning them once, for 4 minutes per side or until they are golden. As the crab cakes are cooked, use a slotted spoon to transfer them to drain on paper towels, then arrange them on a heated platter. Garnish the cakes with lemon wedges and serve them with tartar sauce.
Combine all ingredients in blender. Blend 30 seconds. Makes 2 servings.
Cook bacon until crisp; drain and crumble. Save 1/4 cup grease. Cook onion in grease until tender. Blend in flour, sugar, salt, celery seed and a dash of pepper. Add vinegar and 1 cup water. Cook and stir until thickened and bubbly. Add bacon and potatoes (eggs); heat thoroughly.
Arrange in layers as follows: cabbage, pepper, onions and pimento. Do not stir.
Preheat oven to 275°. Combine and stir thoroughly in large bowl cream of chicken soup, cream of celery soup, cream of mushroom soup (or creamy onion soup), water and melted margarine. Pour 1/2 mixture into another bowl and add raw rice (not instant rice). Pour this (rice and soup) into bottom of 12 x 8-inch Pyrex dish which has been lightly greased with margarine. Place cut up fryer on top of rice and soup mixture, then pour the other half of soup mixture on top of chicken pieces, covering each piece. Bake in 275° oven 2 1/2 to 3 hours, depending on size of chicken (in open dish).
Soak pinto beans in water for 3 hours. Simmer soup bones, celery, onion, peppercorns and salt with beans for 3 hours. Remove bones and add stewed tomatoes, whole tomatoes, green chilies and chili powder. Simmer 2 hours. Serve with Doritos or Fritos, crumbled in bottom of bowl and topped with grated Mozzarella cheese.
Beat eggs until foamy. Add sugar, oil, vanilla and zucchini. Add dry ingredients. Fold in nuts. Bake in 2 greased and floured loaf pans for 30 to 45 minutes at 350°.
Brown beef and drain. Mix with next four ingredients. Let simmer for about 30 minutes. Line bottom of casserole dish with 1/2 of the crushed Doritos. Pour 1/2 the meat mixture over it. Cover with 1/2 the shredded cheese. Repeat process. Bake 30 minutes at 350°.
In frying pan, brown both sides of pork chops. In crock-pot, mix soup and milk. Add browned pork chops. Cook on high for 3 hours. Serve over egg noodles.
Mix together butter, flour and pecans. Put in an 11 x 14-inch pan or dish at 350° until light brown. Mix together sugar, cream cheese and Cool Whip. Spread on cool crust, then top with 1 can cherry pie filling. Cool 2 hours before serving.
Stir together flour, salt, soda, spices, raisins and walnuts. Beat butter and sugar together until fluffy. Beat eggs, one at a time. Combine buttermilk and apple butter. Add alternately with flour mixture, mixing well after each addition. Pour into two greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes. Remove from pan and cool thoroughly. Frost with Creamy Vanilla Frosting.
Bake cake according to directions. When cake is cool, cover with vanilla instant pudding mixed with milk and cream cheese. Cover with pineapple and banana slices. Cover well with Cool Whip. Decorate with maraschino cherries and nuts, if desired.
In a large mixing bowl combine all ingredients. Blend well. Store in tightly covered container. To use single serving; combine 1/4 cup mix and 3/4 cup of boiling water in cup or mug. Stir to blend. Makes 3-1/4 cups (15-16 servings).
Heat oven to 350°. Cook rice as directed. In large bowl, beat eggs. Add cooked rice, cheese, salt and parsley. Fold in spinach. Pour into casserole.
In Dutch oven, combine meat and water. Bring to boil; reduce heat and simmer, covered, approximately 2 hours or until meat is very tender. Remove meat from broth, reserving 1/2 cup broth. Return broth to Dutch oven and add onion and celery. Cook, covered, for approximately 10 minutes or until vegetables are very tender. Stir in brown sugar, ketchup, Worcestershire, vinegar, mustard and pepper. Remove meat from the bones and discard fat and bones. Chop or shred remaining meat. Add meat to mixture in Dutch oven and simmer until warmed up enough to eat. Spoon onto buns and enjoy!
Clean mushrooms; cut in small pieces. Saute mushrooms in butter for about 10 minutes. Add lemon juice, sour cream and enough paprika to tint pink. Mix well. Place 1 teaspoon of mixture on each piece of bread. Broil for 5 to 10 minutes or until lightly browned. Serve hot. Yields 40 canapes.
Cook ground beef and drain. Add taco seasoning mix. Layer in large container, lettuce, tomato, ground beef mixture, drained kidney beans and shredded cheese. Just before serving add crushed tortilla chips; top with Russian dressing and serve.
Dip chicken breasts in eggs until well coated. Combine bread crumbs and Parmesan cheese and mix well. Roll each chicken breast in dry mixture until well coated. Place in 8 x 8-inch baking dish. Pour margarine on top of chicken. Bake in preheated 350° oven for 30 minutes.
Mix all ingredients together. Put in bowl. Decorate with sliced olives. Serve with crackers or party bread.
Mix sugar, lard and flour together. Set aside 1 cup crumbs for topping. Add remaining dry ingredients to mixture. Beat in eggs and milk.
Combine dry ingredients and cut in shortening. Dissolve yeast in lukewarm water and add to scalded milk that has been cooled. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into dough. Knead dough 15 to 20 times and set aside to rest for 10 minutes. Roll dough to 1/4 inch thickness or slightly thinner. Cut into squares or triangles and fry in deep fryer at 420°. Fry only 2 at a time, so the oil stays hot. If the oil is hot, the sopaipillas will puff up and become hollow shortly after they have been added to the oil. Drain on paper towels and serve hot.
Combine first 3 ingredients; mix well and set aside. Cut a graham cracker diagonally in half using a gentle sawing motion with a serrated knife. Spread a small amount of frosting over top side of cracker half. Top with remaining cracker half, placing cut sides opposite each other so 2 narrow ends meet to form reindeer nose. Spread a small amount of frosting to cover top cracker. Gently press chocolate morsels on reindeer for eyes and cinnamon candy for nose. Add pretzel halves for antlers. Repeat procedure to use remaining ingredients. Let dry on a wire rack. Yields 1 dozen.
Mix all ingredients well and pour into pie shell. Bake at 350° for 50 or 60 minutes. Pie is done when top is golden brown and knife inserted in middle of pie comes out clean.