HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line the bottom of a 9-inch layer pan with brown paper. Beat egg whites and cream of tartar until frothy and add vanilla. Beat in sugar a little at a time. Continue beating until it becomes stiff. Spread in pan and bake 1 1/2 hours at 225°. Turn off oven and leave inside for 1 more hour to cool slowly. Finish cooling at room temperature. Carefully invert pan and place on a plate. Meringue will be crumbly on bottom and around edges. Beat whipping cream and 2 tablespoons sugar in a bowl until stiff. Frost meringue gently, starting with sides. Sprinkle with almonds and arrange kiwi slices on top. Serve.
Combine cream, egg yolks, milk, sugar, and vanilla in a pot. Heat to a full boil, stirring continually. When it comes to a full rolling boil, remove from heat and pour over crackers that have been placed in a pan. Add topping.
Wash lettuce and spinach; dry well. Slice onions and mushrooms. In a large bowl, layer as follows: lettuce, spinach, mushrooms, onions and chopped eggs. Do not mix. Cover and refrigerate.
Roll crackers fine; mix with oleo and sugar. Place in a 9-inch pie plate.
Mix flour, cocoa and sugar. Add milk, a little at a time, to make a paste, then add the rest. When it gets thick, add butter and vanilla. Stir well and serve over biscuits or toast.
Allow all cheeses to soften at room temperature for about 1 hour. Mix all ingredients together in a bowl. Make a ball and roll in chopped pecans and refrigerate. Serve with crackers.
Mix margarine and peanut butter. Add sugar. Mix well. Will be very thick. Dip in melted almond bark. (Makes two 18 ounce jars full.) Set on waxed paper until hard or put in refrigerator to speed up process.
Dissolve jello and tapioca in boiling water. Stir well. Refrigerate overnight. Next day, whip well. Add Cool Whip and blend. Fold in oranges.
Preheat oven to 375°F. remove mushroom stems, mince, and combine with crab, bread crumbs, chives, lemon juice, and eggs. Stuff mushroom caps with mixture; place on lightly oiled baking sheet and bake for 10 to 12 minutes or until stuffing is golden. Serve immediately or refrigerate and reheat in microwave later to serve.
Slice and combine cucumbers, onions and squash. Add salt. Let stand for 3 hours then drain. Combine seasonings and vinegar. Bring to a boil. Add cucumber squash and onions. Heat to simmering. Point and pack in hot sterilized jars. Seal immediately (do not boil pickles, as this will cause them to become soft).
Fill pie pan 2/3 full of apples. Sprinkle sugar and cinnamon over apples. In small bowl, combine remaining ingredients and pour over apples. Bake at 350° for 45 minutes.
Place broccoli, onion and bacon in a bowl. Mix mayonnaise, sugar and vinegar together. Pour over broccoli, onion and bacon. Let set 3 hours. Makes 4 to 6 servings.
In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots, garlic, basil and oregano. Bring to a boil; add tortellini. Simmer, uncovered, for 25 to 30 minutes. Add broccoli. Simmer an additional 5 to 10 minutes or until broccoli is tender. Serve with cheese. Makes 30 (1 1/2 cup servings).
Mix flour, sugar and salt in mixing bowl. Add milk to salad oil and stir into flour. Put mixture in 9-inch pie plate and shape to form crust.
Cream butter and add sugar gradually. Beat until light. Separate egg whites from yolks. Add yolks, one at a time, beating thoroughly after each addition (see below for use of egg whites). Beat in honey. Add sifted dry ingredients alternately with milk. Beat only until smooth. Stir in nuts and fruits.
Mix all ingredients together, except crackers and butter. Combine crushed crackers and butter; put on top of green bean mixture in a casserole dish. Bake at 350° for approximately 30 minutes.
Cover roast with sauce and bake in slow oven at 150° for 24 hours. Easy for a party.
Sauce: To 3 cups milk, add sugar and nutmeg and warm. Thicken with cornstarch. Bake at 350° for 45 minutes.
Fry bacon in wok. Remove. Crumble and set aside. Drop eggs into bacon fat and fry. Remove and set aside. Add chicken and saute until tender. Remove. Add small amount of vegetable oil, if needed. Add pepper and onion; saute until tender. Return bacon, eggs and chicken to wok. Add rice and stir to mix. Add soy sauce to your taste. Leave in wok and serve.
In oven, toast oats and coconut until golden brown. Thoroughly cream margarine and sugar. Add eggs, milk and vanilla. Beat well. Sift together dry ingredients; add to creamed mixture and blend well. Stir in oats and coconut. Drop from teaspoon 2 inches apart on ungreased cooking sheet. Flatten with tumbler dipped in sugar. Bake in 400° oven for 8 to 10 minutes, until lightly browned. Makes 4 dozen.
Mix jello and hot water. Add strawberries. Set bowl aside. In separate bowl, add Dream Whip. Use directions on package. Fold into jello mixture. Break angel food cake into pieces and drop into the jello/Cool Whip mixture. Fold in. Pour into a 9 x 13-inch dish and refrigerate until set up. Can be cut into squares to serve.
Cream sugars and margarine. Add eggs, vanilla, cinnamon, coconut, orange slices and pecans. Mix in flour with soda mixture. Cook on ungreased cookie sheet at 375° for 15 minutes. Drop by teaspoon on cookie sheet. I try to flour my chopped orange slices the night before, makes them easier to handle. Use the flour that has already been measured.
Preheat oven to 350°. Using a spoon, stir eggs with sugar and vanilla; add butter. Mix Ghirardelli ground chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9-inch square pan. Bake 20 to 30 minutes.
Melt butter in saucepan. Add onion and cook until golden. Add rice and cook, stirring continuously, until light brown. Add broth, raisins and seasonings. Bring to a boil. Stir and cover. Reduce heat; simmer 14 minutes.
Grease a large cookie sheet well. Dust with flour; shake off excess and set aside. In a small bowl beat egg whites until foamy; add salt and beat until soft peaks form. Gradually add sugar 1 tablespoon at a time and beat until very stiff. Fold in extracts and coconut until well blended. Place rounded teaspoonfuls 1 inch apart on a cookie sheet. With fingers dipped in cold water, smooth mounds. Top each with a cherry half.
Line a 9 x 12-inch pan with graham crackers. Mix pudding and milk as directed on package. Let set for 5 minutes. Put half of the pudding on graham crackers. Top with another layer of crackers and then the rest of the pudding. Let stand for awhile in refrigerator and then top with cherry pie filling. Cool overnight.
Cook ribs at 350° on cookie sheet until done. Coat with sauce. Broil briefly.
Brown chicken in skillet. Put in a baking dish. Put the cheese over the chicken. Put the chicken soup on the cheese, then the dressing. Add onion, celery and apple to stuffing, if desired. Bake at 350° for 45 minutes.
Combine flour, soda, and salt. Combine remaining ingredients. Beat and add dry ingredients. Stir in 1 pkg. chocolate chips. Bake in 350 degree oven until lightly browned. Do not overbake.
Preheat oven to 350°. Bring water to boil. Mix together brownie mix, water, oil and 1 egg in large bowl. Pour into greased and floured 12-inch pizza pan. Bake for 25 minutes.
Mix ingredients. Lay shrimp on 9 x 13 pan. Pour mixture over shrimp. Broil shrimp on each side until pink, around a minute each side.
Place potato slices on large pieces of heavy foil. Cover with onion, celery and green pepper. Season with salt, pepper and butter. Sprinkle with bacon and cover with cheese. Seal tightly. Bake at 350° for 1 hour. Also can be prepared on grill. Serves 6.
Layer the broccoli in an 8 x 11-inch casserole pan. Mix all other ingredients and pour over broccoli. Bake at 325° for 45 minutes in preheated oven.
Cook vegetables according to package directions; drain. Combine with cheese, celery, onion, mayonnaise and pepper. Turn mixture into a 13 x 9 x 2-inch baking pan. Combine crackers and margarine. Sprinkle over vegetable mixture. Bake, uncovered, in a 350° oven for 20 to 25 minutes or until heated through. Makes 10 to 12 servings.
Stir together onion soup mix, rice, cream of chicken soup and water; put in 2 1/2-quart casserole. Put chicken on top; cover and bake at 350° for 1 1/2 hours. Uncover and continue baking until done. Serves 6.
Mix butter and sugar. Add eggs and orange juice. Then add flour, nutmeg, and cinnamon. Then add fruit and nuts. Bake in tube pan approximately 1 1/2 hours at 350 degrees.
Brown hamburger meat; drain. Add soups, enchilada sauce and milk. Cook to blend. Crush chips in a 13 x 9-inch pan. Pour meat mixture over chips. Place grated cheese on top. Bake at 350° for 30 minutes. Serve with flour tortillas.
Mix all ingredients together. Keep in closed jars. When ready to serve, add 2 teaspoons of the mix to a cup of hot water.
Combine first 3 ingredients in small bowl; stir well and set aside. Combine remaining ingredients, except lettuce, in medium bowl. Add cream cheese mixture and toss gently. Cover and chill. Serve in lettuce lined bowl. Makes 6 to 8 servings.
Cut hot dogs in small pieces. Mix all together in saucepan and simmer for 30 minutes on low. The girls love these!
Heat burritos and chili separately as stated on wrappers. Place a burrito on plate, top with chili, lettuce, tomatoes, onions and cheese. Serve with Spanish rice and beans. Serves 4.
Measure the warm (not hot) water into mixing bowl. Add yeast and stir to dissolve. Stir in sugar, salt, shortening, eggs, flour and mashed potatoes, mixing well. Turn mixture onto floured board and knead until smooth and elastic. Place in greased bowl, greasing top of dough. Cover with damp cloth to store in refrigerator for use as needed.
First Layer: Mix flour, margarine and 1/2 cup nuts. Press in bottom of 8 x 12-inch pan. Bake approximately 15 minutes or until golden brown in 300° oven. Cool completely.
Grind together cranberries, apples, orange and orange peeling. Add sugar. Mix well and refrigerate.
Mix raw chuck with seasonings. Spread on thin party rye bread. Place in oven at 450° until brown. Serve hot.
Cube the bread. Combine all ingredients until cheese melts. Spear bread with forks and dip. Makes 2 cups.
Cook the macaroni as label directs and drain. Combine with the soup, milk and beans. Pour into a 12 x 7 x 2-inch baking dish. Alternate overlapping slices of cheese (your choice) and tomatoes (3 or 4) on top. Bake about 25 minutes at 350°.
Preheat oven to 350°. Line a 10 x 15-inch cookie sheet with foil. Place 1 layer of soda crackers on top of foil. Stirring constantly, bring two sticks of margarine to a boil and continue stirring for 3 minutes. Pour the margarine over the crackers and bake at 350° for 8 to 10 minutes. Melt 3/4 pound chocolate and spread it on top of the margarine and crackers. Cool in refrigerator and cut or break into pieces.
Sift flour, salt, sugar and soda in mixing bowl. Dissolve yeast in 1/4 cup warm water. Add yeast, buttermilk and shortening to flour. Beat until well mixed. Let stand 10 minutes. Turn onto floured board and knead into rolls. Let rise 30 minutes. Bake at 400° until golden brown.
Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix until well combined. Stir in nuts, dates and chopped cherries.
Clean and devein shrimp. Remove crusts from bread. Spread bread generously with butter and cut into 1/2-inch cubes. Arrange alternate layers of bread, shrimp and cheese in 8-inch casserole. Combine slightly beaten eggs, milk, salt and pepper and pour over contents in casserole. Set casserole in hot water. Bake at 350° for one hour. Serves 6 to 8.
Bring sugar and canned milk to a boil and boil for 2 1/2 minutes. Take off burner. Add marshmallow whip, peanut butter and vanilla. Pour into square pan. Cool.
Drain beans. Combine with remaining ingredients; mix well. Refrigerate for 24 hours. Makes 8 servings.
Combine and mix until coated. Chill overnight. Add cucumbers and tomatoes a few hours before serving. Toss well.
Preheat broiler. Broil livers for 1 minute on each side. Chop onion coarsely. Add liver and chop until fairly smooth. Add eggs and chop them coarsely. Mix in butter and season to taste. Serve immediately or store in refrigerator. Serve with thin slices of buttered toast.
Saute ground beef in skillet until crumbly. Combine with remaining ingredients in baking dish; mix well. Refrigerate for 4 hours. Then bake at 350° for 1 hour.
You will need a new 8-inch plastic flowerpot and new hand-size garden spade (to use as spoon for serving).
Dissolve yeast in 1/2 cup warm milk in bowl. Add remaining ingredients and mix well. Chill overnight. Bake in hot waffle iron until brown.
Stir soups and milk in heavy saucepan over low heat. Add green onions, celery and garlic. Season with Worcestershire sauce and Tabasco sauce. Add mushrooms and shrimp; simmer 20 minutes or until shrimp are done. Add Madeira. Season with salt, pepper and parsley. Crab meat may be used instead of shrimp. Serves 8.
In a large pot, melt butter, sugar, corn syrup and salt. Bring to a boil and cook for 5 minutes. Add baking soda and vanilla. Stir quickly. Pour over popcorn, coating well. Bake at 200° for 1 hour, stirring every 15 minutes. Enjoy.
Mix together in order. Bake in a greased pan for 30 minutes at 350°. While hot, spread 1 jar Marshmallow Creme. Then frost with icing.
Bring sauerkraut to a boil, then drain. Put in casserole; add remainder of ingredients. Bake at 325° for 3 hours.
Bake cake according to directions in 9-inch cake pans. After cake is baked, split layers in half. Ice bottom of cake and put Cool Whip on top of icing. Keep layering, then ice cake on top and sides.
Heat oven to 425°. Grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough and place in greased pan. Starting at center, press out with hands. Bake at 425° for 5 to 8 minutes or until golden brown. Brown ground beef in medium skillet; drain. Stir in pizza sauce and mushrooms; spoon hamburger mixture over partially baked crust. Sprinkle with cheese. Bake at 425° for 10 to 15 minutes or until deep golden brown.
Preheat oven to 375 degrees. Layer ham, cheese & broccoli in crust. In medium bowl combine remaining ingredients and pour over ham/broccoli. Bake 35 to 45 minutes. Let stand 5 minutes before serving.
Blend well in blender. Let set in refrigerator (covered) until ready to serve. Makes 2 cups.
Mix the ingredients in a bowl. Shape into loaf and bake at 350° for 1 hour. Serves 6.
Bake apples and put through a sieve. Mix the crushed pineapple with sugar and stir into apple puree. Add rum and egg white. Stir until smooth.
Put beef in blender and chop fine. Mix cream cheese, onion , Accent and sauce together. Use hands to mix for best results. Blend 1/2 cup remaining beef until well coated. Wrap in plastic wrap and refrigerate until ready to serve.
Combine first 3 ingredients; press into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 250° for 10 minutes. Let cool. Beat cream cheese until light and fluffy; add 1/3 cup sugar, mixing until well blended. Fold in whipped topping and spread over crust. Combine gelatin and boiling water in a bowl, stirring until gelatin dissolves. Add cold water and chill until partially set. Stir in strawberries; pour over cream cheese layer. Refrigerate until firm. (Can be made low-fat and low-sugar.)
Combine jello with 1 cup hot water and 1 cup cold water to dissolve. Add sugar, pineapple juice and the juice of 6 lemons. Pour into a 1 gallon jug and fill remainder of jug with water. Add ginger ale after mixing in punch bowl. Serves 50.
Mix first 6 ingredients with oil until blended. Drop batter by heaping tablespoon into hot oil. Fry 3 to 5 minutes until brown turning once. Drain; serve with syrup or powdered sugar. Makes 6 servings. Can substitute corn with apples, chopped.
Cream together well the butter and sugar. Add eggs; beat well. Add salt; beat until well blended. Add soda to flour and sift together. Add sour cream and flour alternately. Add vanilla and beat all together thoroughly. Place in refrigerator for 3 hours or overnight. Drop by teaspoon on buttered sheet. Bake at 350° for 10 minutes or until light brown.
Beat the eggs well and add the milk, flour and a pinch of salt. Spray pan with PAM, pour 1/4 cup of batter into a sma ll hot frying pan. Tilt the pan until it coats the bottom and forms a thin omelette with a ruffled edge. Flip onto a plate.
Brown beef with onion soup mix in pan. Drain. Place in bowl. Add beans, tomatoes (quartered), lettuce and cheese. Add taco chips and dressing just before serving.
Dissolve Jell-O in boiling water. Let cool. Add pineapple. Chill until slightly thickened. Add cottage cheese and Cool Whip. Can be spooned from bowl or poured into 8 x 8-inch dish.
Mix all together. Roll out like snakes. Cut into pieces. Place on tray; either cook or freeze. Holds 4 months uncooked.
Combine sugar, flour and milk with beaten egg yolks. Cook until thick and add coconut and vanilla. Pour in baked pie shell. Cover with beaten egg whites. Place in oven until lightly browned. Makes 1 (9-inch) pie.
Bring all ingredients to a boil, stirring constantly. Remove from heat. Allow to cool a bit, then add 1 large Cool Whip, the mini marshmallows and mandarin oranges. Stir well. Chill until set.
Mix together in saucepan milk, sugar, cocoa and butter; bring to boil for 1 minute. Remove from heat and add peanut butter, vanilla and oatmeal. Stir until well mixed. Drop by spoonfuls on waxed paper.
Mix cake mix according to package directions. Cool and slice layers in half. Blend coconut, sour cream and coconut together. Set 1 cup aside. Spread evenly between layers. Blend 1 cup filling and 1 carton Cool Whip. Spread over cake and refrigerate 24 hours before cutting.
Melt butter in large skillet. Remove skillet from heat and add bread crumbs, walnuts, peel and juice of 1 lemon, half of the rosemary and half of the parsley. Press the bread crumb mixture over the top of the filets. Place the filets in a shallow, foil-lined roasting pan. Bake in preheated oven at 400° for 25 to 30 minutes. Mix garlic, the remaining lemon peel and juice, rosemary, parsley and chili in a bowl. Beat walnut oil and mix to combine well. Drizzle this dressing over and as soon as they are cooked. Transfer to serving plates and serve immediately. Serve 4.
Combine all ingredients. Shape in balls and cook in skillet until meat is done. Remove meat; add 2 tablespoons flour and 2 cups milk. Cook and stir. Pour over meatballs and serve.
Wash and dry mushrooms; remove stems. Chop stems; set aside. In a 4-cup glass measure, combine bacon, green pepper and onion. Cover with paper towels and cook on High for 4 minutes, stirring once. Drain off fat. Add salt, cream cheese, Worcestershire and mushroom stems. Mix well. Fill mushrooms with bacon mixture. In a 2-cup glass measure, mix butter, bread crumbs and parsley. Cook on High 1 minute. Press bread crumbs into top of bacon mixture. Place half the mushrooms in a 9-inch microproof baking dish, stuffing side up. Cook on High 1 to 2 minutes. Repeat with remaining mushrooms.
Combine cheeses and beat until well blended and fluffy. Wrap in waxed paper and chill until firm enough to handle. In a small saucepan, melt butter; stir in curry powder and saute, stirring 2 minutes. Stir in nuts; cool. Shape cheese mixture into a 8-inch long roll. Roll in curried nut mixture to coat well and sprinkle with parsley flakes. Wrap tightly in waxed paper and chill.
Sift flour and sugar into mixing bowl; blend well. Bring margarine, shortening, water and cocoa to rapid boil in saucepan; pour over flour and sugar mixture and mix well. Combine remaining ingredients and add all at once to batter. Mix well.
Heat oven to 350°. Grease and flour bottom only of 9 x 5-inch loaf pan. Combine first 6 ingredients, mixing well; set aside. Beat orange juice, eggs, oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts.
Mix soda in sour cream and allow to dissolve. Cream butter and sugar together and add eggs (one at a time). Add flour, salt and sour cream alternately. Then add vanilla. Mix well. Pour into well greased and floured Bundt pan or steeple pan. Set oven at 300° and place cake in cold oven. Bake for 1 1/2 hours. Do not overbake. While hot, put on cake plate with top on it and it will be real moist. (If moisture accumulates on cover, wipe dry.)
Boil chicken; set aside after removing from bone. Take flour tortillas and place chicken and cheese on top. Cover with additional tortilla. Place on griddle until lightly brown and cheese melts. Remove, top with salad, sour cream and guacamole. Serve hot.
Put cabbage head in boiling water. Cook for 15 minutes. Mix remaining ingredients, except tomato juice and stuff leaves with mixture and roll up. Put in kettle with tomato juice. Simmer for 4 or 5 hours. Close cabbage leaves with toothpicks.
Mix together the first 5 ingredients in bowl. Mix mayonnaise and remaining ingredients. Add to first mixture. Refrigerate in jar until ready to use. Slice small French bread or poor boy rolls (2 1/2 to 3-inch size). Spread cocktail mix on bread slices and place on cookie sheet under broiler for a few minutes until cheese melts and begins to brown. Serve warm.
Cream together cream cheese, sour cream and taco seasoning. Put this mixture in the bottom of a pie pan. Keep cold. Layer chopped lettuce, onions, peppers and tomatoes. Pour 8-ounce jar taco sauce over top. Put shredded Cheddar cheese on last. Serve with taco chips as a dip.
Brown ground beef with onion; drain. Add taco seasoning. Stir in remaining ingredients and place in baking dish. Prepare cornbread as directed on box. Pour over the ground beef mixture. Sprinkle with cheese.
Melt butter in a large saucepan. Blend in flour. Gradually add milk, stirring constantly; add seasonings. Cook until sauce is thickened. Add 1 cup grated sharp Cheddar cheese and stir until melted. Cook macaroni in boiling, salted water until tender. Drain. Add to cheese sauce; mix well. Turn mixture into 8-inch square baking dish or pan. Sprinkle top with 1 cup Cheddar cheese. Bake in moderate oven (375°) for about 15 minutes. Remove from oven. Place under broiler until cheese is bubbly and lightly browned. Makes 4 to 6 servings.
Mix all ingredients in large bowl. Cover. Let double in size (1 to 1 1/2 hours) in warm kitchen. Stir down. Pour into greased pan. Let rise 40 to 75 minutes until doubled. Bake at 350° for 40 to 50 minutes. While hot, brush with butter.
Bake pie shells and cool. Prepare Dream Whip as directed and add nuts; refrigerate. Blend cream cheese and sugar. Add the two mixtures together. Cut up bananas and place in cooled pie shells. Pour mixture over bananas and top with pie filling. (Cherry pie filling may be used instead of blueberry.) Refrigerate several hours. This makes two pies.
Preheat oven to 400°. Spray cake pan with nonstick shortening spray. Mix all ingredients until moist. Batter will be lumpy. Bake for 25 to 30 minutes until browns on top.
Mix together Ritz or Club crackers, brown sugar, walnuts and butter. Spread on crackers. Bake at 325° for 8 minutes. Serve warm or cold.
Combine all ingredients, except cheese. Place in a 2-quart casserole. Bake uncovered at 475° for 15 minutes. Reduce heat to 375° for 30 minutes, stirring occasionally. Sprinkle with cheese. Bake 15 minutes longer (8 to 12).
Preheat oven to 350°. Mix cake mix according to package. Pour into a wax paper-lined greased pan, 9 x 13-inch (deep). Mix remaining ingredients until blended. Pour into center of cake batter. Do not mix in. Bake at 350° for 1 hour or until cake tester comes out clean. Cool in pan. Sprinkle top with confectioners sugar.
Beat eggs until foamy. Add other ingredients; beat after each addition. Spray custard cups with Pam. Pour in mixture. Place cups in pan of water. Bake for 15 minutes at 350°, or until knife inserted in center comes out clean.