HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and set aside. In large mixing bowl beat egg whites until foaming. Add cream of tartar and vanilla extract. Beat until very stiff, but not dry. Add sugar, 2 tablespoons at a time, and continue to beat. Using spatula, fold in flour. Pour batter into 10-inch ungreased tube pan. Using a knife, pop bubbles. Bake 45 minutes in 350° oven.
In a microwave or in a double boiler on the stovetop, melt peanut butter, chocolate chips and margarine together. Stir until smooth. Pour over cereal and stir until all is coated. Put confectioners sugar in a clean bag and pour in cereal. Close bag and shake until all cereal is covered.
Brown sausage over medium heat. Drain fat. Place sausage in a greased 2 quart casserole dish.
In a 10-inch skillet, combine soup, milk and mustard. Over medium heat, heat to boiling. Stir in broccoli. Return to boiling. Reduce heat to low. Cover; cook for 5 minutes, or until broccoli is tender. Stir in pasta and chicken. Heat through, stirring occasionally. Garnish with red pepper slices.
Peel, core and slice apples; place in bottom of 9-inch square baking dish. Combine flour, salt, vinegar and water in saucepan and cook over medium heat for 5 minutes. Remove from heat. Stir in vanilla, butter and brown sugar replacement; pour mixture over apple slices.
Bake cake as directed; split to make 3 layers. Dissolve Jell-O in two cups boiling water. Add 2 cups strawberries, juice and strawberry glaze. Place in refrigerator until mixture thickens. Mix pudding as directed. Place 1 layer of cake in bowl, layer of Jell-O mixture and a layer of pudding. Repeat until all is used. Top with Cool Whip.
Heat milk and molasses in saucepan to 110°. Pour over oatmeal in large mixing bowl. Mix in remaining ingredients. Bake as directed in waffler or as pancake until bubbly; toss and bake until golden.
Debone cooked chicken and place in large casserole dish. Mix together soups, onions, celery and pour over chicken. Then mix sage, dry corn bread mix, milk, and eggs. Pour over chicken mixture. Then add 3 cups chicken broth over this.	(Looks like too much.)	Bake 1 hour at 350°.
Cut cake in half when cool. Crumble half in bottom of punch bowl. Mix one box instant pudding mix with milk as directed and pour over cake. Drain 1 can crushed pineapple and pour over pudding. Spread 1 can cherry pie filling over pineapple. Spread 1 tub Cool Whip over cherry pie filling. Repeat entire process and top with nuts and maraschino cherries.
Mix all ingredients, except shrimp or fish and picante sauce. Bake in a 325° oven for 30 minutes. Stir in shrimp or fish. Continue to bake for another 30 minutes. Add picante sauce. Bake for 30 more minutes. Serve with rice and toasted French bread.
Wrap each frank with a slice of bacon. Marinate in mixture of butter and brown sugar overnight. Bake at 350° for 1 hour. Cut into bite sizes and secure with toothpick.
Mix together turkey, eggs, mushrooms, celery, almonds and onion. In another bowl, mix together the soup and Miracle Whip. Toss with the turkey mixture and turn into a two-quart casserole dish. Bake at 350° for 30 minutes. Top with chow mein noodles.
In lightly greased 1 1/2-quart shallow baking dish, thoroughly mix cranberries, pears, granulated sugar, cinnamon and 1 tablespoon of flour; set aside. In a medium bowl, mix remaining 3 tablespoons flour with the brown sugar. With a pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in oats and nuts; sprinkle evenly over fruit mixture. Bake in 375° oven for 40 minutes. Let stand at least 10 minutes before serving. Serve plain or with milk. Serves eight. Per serving without milk: 331 calories, 4 g protein, 52 g carbohydrates, 14 g fat, 74 mg sodium.
Sift flour. Measure and sift with baking powder, baking soda, spices and salt. Beat eggs until thick and light, about 5 minutes. Add sugar gradually, beating well. Add honey, coffee and shortening. Blend well. Add dry ingredients. Beat until well blended. Sprinkle nuts on bottom of greased and waxed paper lined 9 x 13-inch pan. Bake in moderate oven (375°) for 35 to 40 minutes or until done. Let stand in pan 5 minutes, then turn out on rack. Cut into squares. Yield: 24 servings.
Add together sugar, eggs and oil; stir. Add cinnamon, salt and baking soda; stir. Add flour and mix well. Add apples and nuts. Pour into baking pan. Bake at 350° for 1 hour and 15 minutes.
Have oysters opened at market. Place oysters in deeper half shell in aluminum foil pan. Cut lemon juice to each oyster. Add small amount of water to bottom of pan. Cover with aluminum foil. Barbecue over low direct heat for 15 to 20 minutes.
Stir first 5 ingredients well. Stir in pecan pieces. Pour into unbaked pie shell. Bake at 350° for 50 to 55 minutes depending on oven or until knife inserted in middle comes out clean.
Combine and cook to soft ball stage. Remove from heat and beat in 1 cup chopped nuts and 1 teaspoon vanilla. Pour into buttered pan. Cool.
Brown bacon and hamburger. Add onions. Mix other ingredients except beans. Drain kidney beans and rinse. Drain butter beans. Add them and the pork and beans to rest of mixture. Can be cooked in crock-pot or roaster.
Gather approximately 10 beans into a bundle and wrap with 1/2 bacon strip. Lay seam side down in glass 9 x 13 inch pan. Continue making bundles until pan is full. Top with marinade, cover with plastic wrap and refrigerate overnight. Bake uncovered 350° for 30 to 45 minutes.
Saute onion and celery in oleo until soft. Set aside. Heat soups and Cheez Whiz. Add rice and broccoli to vegetables. Add soup to mixture. Bake at 350° for 25 minutes.
Put all ingredients in baking pan. Bake at 350° for 30 minutes.
Cook onion in fat. Add ground beef and brown. Place uncooked noodles over beef. Combine juice and seasonings. Pour over noodles. Cover and simmer 20 minutes. Add green pepper. Cover and cook 10 minutes more. Stir in sour cream before serving. Heat, but do not boil.
Combine all ingredients well. Pour into greased 9 x 13-inch pan. Bake at 375° for 35 to 45 minutes. Very good with chili.
Heat oven to 400°. Grease pie pan (10 x 1 1/2-inches). Cook and stir beef until brown; drain. Stir in oregano, basil, tomato paste and 1/2 cup of Mozzarella cheese. Layer cottage cheese and Parmesan cheese in pan.	Spoon beef mixture over top. Beat milk, Bisquick mix, eggs, salt and pepper until smooth, 1 minute with mixer.	Pour into pan.	Bake until knife comes out clean, 30	to 35	minutes. Sprinkle with remaining cheese. Cool 5 minutes. Serve.
Place sugar, brown sugar, butter, eggs and vanilla in bowl; mix thoroughly. Sift flour, salt and baking soda together. Gradually add flour mixture to sugar mixture. Mix until well blended. Add chocolate chips and blend into mix with a spoon. Spread onto a 12 x 14-inch baking pan (greased). Bake at 375° for 10 to 12 minutes, until edges are lightly browned. Cool and then cut into squares. Keep in airtight container.
Put pineapple in a pan and bring to a boil. Add jello and mix well. Let cool. Add buttermilk, nuts and Cool Whip. Mix well. Pour into a large dish. Refrigerate until firm.
Mix together hash browns, onions, cheese, sour cream, soup, one stick margarine (melted) and pepper to taste. Cover top with bread crumbs and pour other stick of margarine, melted, over top. Bake at 350° for 1 hour and 10 minutes.
Mix the persimmon pulp with the soda. Mix all ingredients together and bake for 8 to 10 minutes.
Beat oleo and sugar until fluffy. Add eggs, one at a time, beating after each addition. Add chocolate and instant coffee. Mix well. Stir in flour and walnuts. Bake in lower third of oven for 25 minutes at 375°. Refrigerate for at least 1 hour before serving. Top with ice cream or whipped cream, if desired.
Rinse the chicken and pat dry. Place the flour, salt, pepper, cinnamon, nutmeg and garlic powder in a shallow baking dish; stir to distribute all the ingredients evenly.
Mix all ingredients together well and spread into an 8 x 8-inch square cake pan. Bake at 350° for around 40 minutes. Recipe may be doubled for a 9 x 13-inch pan.
Wash peppers. Stem and cut into lengthwise strips, discarding seeds. Mix 4 cups vinegar and 1 cup water. Pack pepper strips into jars, cover with vinegar mixture, add 1 tablespoon salt to each jar and put on lid tightly. Invert for 1 hour; then store. Ready for use in 3 months. Keeps unopened and unrefrigerated for more than 2 years.
In a medium saucepan, combine milk, sugar, vinegar, 1 egg, butter, cornstarch, salt, celery seed and dry mustard. Cook and stir over low heat until thickened. Remove from heat; blend in onion and mayonnaise. Cool. Combine potatoes and hard-cooked eggs; carefully fold in dressing. Chill. Just before serving, sprinkle with paprika. Makes 6 to 8 servings.
Sift flour, baking powder and salt into a bowl. Cut shortening in until fine. Stir in milk to a soft dough. Knead slightly on a floured board. Roll out and cut or pat into shape. Bake in a preheated 450° oven for 12 to 15 minutes.
Combine flour and sugar in a 2 1/2-quart bowl; set aside. Combine butter, cocoa and cola in a 2-cup glass measuring cup. Microwave at High 2 to 2 1/2 minutes. Stir cola mixture into flour and sugar. Add buttermilk, egg, soda, vanilla and marshmallows; beat well. Pour into a greased 13 x 9-inch baking dish. Spread marshmallows evenly in batter. Microwave at High 10 to 12 minutes; rotate dish 1/4 turn at 2-minute intervals. Frost cake while hot with Chocolate Cola Frosting.
Put rolls in Bundt pan. Sprinkle with sugar and pudding. Dribble butter over all. Let rise overnight. Cook for 30 minutes at 350°.
Boil tomatoes and sugar 20 minutes. Add Jell-O. Boil 1 minute. Put into jars/containers and refrigerate.
Heat milk in double boiler. Beat eggs; add dry ingredients a small amount at a time and mix thoroughly. Add to heated milk; cook until thickened. Take off heat; add chips, butter and vanilla. Have ready small baked pie crust. Beat remaining egg whites (1 additional egg white will make more meringue); add 1 tablespoon sugar for each egg white. Pour chocolate mixture in pie crust; top with meringue and bake until brown in 250° oven.
Mix flour, baking powder, soda, salt and pecans and set aside. Melt butter; add sugar and eggs. Beat well. Add vanilla, then add dry ingredients and mix. Pour into pan and place chocolate chips on top of batter. Bake in 350° oven for 20 to 25 minutes. Do not overbake.
Sift together flour, soda, salt and spices. Cream the shortening. Beat in sugar. Blend in egg and molasses. Beat well. Stir in sifted ingredients. Fold in raisins and rolled oats. Drop by teaspoonfuls 2-inches apart on lightly greased or Pam sprayed cookie sheet. Bake at 325° for 12 to 15 minutes. Let stand 1 minute. Remove to cooling rack.
Grease 9 x 5-inch loaf pan. Combine flour with soda, salt and spices. Cream butter and sugar; cream well. Blend in eggs; beat well. At low speed, add dry ingredients alternately with pumpkin, beginning and ending with dry. Stir in chocolate chips and nuts. Bake at 350° for 65 to 70 minutes. Let stand at least 6 hours before slicing.
For crust, blend cookie crumbs with 1/3 cup sugar and melted butter. Press firmly over bottom and halfway up sides of 9-inch spring-form pan. Bake at 350° for 8 to 10 minutes. Cool.
Mix and shape into ball. Refrigerate. When ready to serve, spread cocktail sauce on ball. Serve with crackers. This appetizer is so easy and great for entertaining.
Mix vanilla pudding according to directions on box. Add the sour cream and mix well. Add 1/2 container Cool Whip and mix well. Layer pudding, bananas, cookies and continue layering in this manner until all pudding is gone. Top the entire pudding with Cool Whip. Refrigerate. (The colder, the better.)
This recipe will make 1 deep pecan pie or 2 small pecan pies.
Whip together butter and yolks. Gradually add honey and vanilla; beat until quite stiff. Store in refrigerator. Use on fruit bread, French toast, waffles and pancakes.
Combine cheese, salt and potatoes. Form into balls. Roll in bread crumbs. Dip in egg, blended with milk. Place on baking sheet. Bake at 450° for 15 minutes.
Cook chicken and shred. Put on inside of crescent roll and roll up. Mix soup and milk together. Put crescent rolls in baking dish and pour soup mixture over. Put cheddar or american cheese on top. Bake at 350° for 30 minutes.
Sprinkle chicken with season salt. If using mushrooms, lay a slice on the tenderloin and roll up. Wrap a slice of bacon around the bundle and secure with a toothpick.
Prepare vegetables according to package. Saute onion and celery in 2 tablespoons butter. Pour into baking dish. Using same pan, make a sauce with 2 tablespoons butter, milk and soup. Add shredded cheese until melted. Add sauce to vegetables. Toss and bake at 350° for 25 minutes. Can be made ahead. Refrigerate and bake when ready.
Cook cut up onions in oil until soft. Add all other ingredients. Simmer about 1/2 hour.
Combine dry ingredients in a bag; add chicken and shake. Cook in butter 8 to 10 minutes.
Boil carrots briefly in salted water until barely tender. Drain. Slice onion and pepper and layer with carrots. Mix all remaining ingredients and heat until sugar dissolves. Pour over vegetables and store in refrigerator. Serve cold. Keeps several weeks.
Combine crumbs, sugar, butter and peanut butter. Mix until smooth. Press into greased 9 x 13-inch pan. Melt chocolate chips in double boiler or microwave. Spread over dough. Refrigerate until firm. Cut into 1-inch squares.
Preheat oven to 425°. Butter 8 muffin cups. Mix oat bran, baking powder, cinnamon and salt (optional) in a bowl. Stir in almonds. In separate bowl combine milk, egg, honey and chopped apple. Make a well in dry ingredients and add milk mixture. Stir just until moistened. Spoon into prepared muffin cups. Bake for 15 minutes. Serves 8.
Place ground beef in casserole dish with onion. Place potatoes on top. Mix cream of chicken soup with 1/2 can of water; pour over potatoes. Bake at 350° for 1 hour.
Cook chicken in water with tomatoes for about 45 minutes. Remove bones and skin from chicken and cut into small pieces. Put chicken back into the broth and add all ingredients except milk. Cook over medium-low heat for 1 1/2 to 2 hours. Stir occasionally to avoid sticking. Add milk when done. Yields 5 quarts.
Mix all ingredients except milk. Add enough milk to form balls. Drop from teaspoon into hot fat. Cook until well browned and cooked through. Serve hot.
Mix cranberry juice and lemonade in large punch bowl. Just before serving, pour in ginger ale. Serves 25.
Cook macaroni. Mix other ingredients with macaroni. Sprinkle with crushed Ritz crackers. Bake at 350° for 1 hour.
Beat first 4 ingredients together. Pour into unbaked pie shell. Add crushed pecans to top of mixture and dot with butter. Bake for 35 minutes at 325°.
Mix syrup and milk in a large bowl; add potatoes. Beat eggs and butter. Combine 2 mixtures. Add other ingredients and mix. Pour into greased 2-quart casserole dish and bake 1 hour at 350° or until done. Serves 12.
Mix all ingredients well. Form into baseball size balls. Place in shallow baking dishes, sprayed with Pam. Bake uncovered at 350° for 40 minutes. Glaze with Brown Sugar Glaze below and bake 20 minutes. Makes 12 meatballs. Leftovers can be frozen and are great microwaved.
Preheat oven to 3325 degrees. In large mixing bowl beat eggs until foamy. Beat in flour, sugar, and brown sugar until well blended. Beat in softened butter. Stir in chocolate morsels. Pour into pie shell and bake 55 to 60 mins.
Mix all the ingredients together, except margarine and crackers. Mix the melted margarine and the crushed Ritz crackers. Put this mixture on top of casserole. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Mix all ingredients, except walnuts. Pour into casserole dish. Sprinkle with walnuts. Bake for 40 minutes at 350°. Makes 6 servings.
Mix butter, sugar and syrup. Bring to a boil over low heat. Beat eggs gradually. Add syrup mixture. Mix in nuts, salt and vanilla. Pour into crust and bake about 35 to 40 minutes at 375°.
In a large mixing bowl, cream margarine and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in the chocolate chips and pecans. Spread into a greased 11 x 7 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 dozen.
Place shrimp in boiling salted water. Reduce heat and simmer for 3 to 5 minutes. Shrimp are done when they are pink and tender. Drain and rinse with cold water, then chill. Make alternate layers of shrimp and onion rings in a sealable container. Mix remaining ingredients and pour over shrimp and onions. Seal and place in refrigerator for 6 hours or more, shaking or inverting occasionally. Drain and serve. Makes 6 servings.
Grease a 2-quart casserole. Spread rice on bottom. Mix flour, chili powder, salt and pepper. Spread over rice. Dot with 1/2 tablespoon butter. Mix beef and onions and put over rice. Repeat. Pour over the layers the tomatoes with liquid. Spread corn on top and dot with butter. Bake at 350° for 45 to 50 minutes. Serves 6.
Melt margarine in a large skillet. Add onion and cubed pork. Cook until pork is tender. Add other ingredients. Season with garlic salt and pepper to taste.
Combine all ingredients. Pour into a large baking pan. Cover with crushed Ritz crackers. Bake at 350° for 30 to 40 minutes, until golden brown. Serve hot.
Add dry ingredients to egg and milk. Just before blended, add melted shortening. Fold in cereal. Bake 20 minutes in a 400° oven.
Mix all ingredients. Bake for 1 hour at 350° in bread pans.
Beat with an electric mixer on high speed for 1 minute or until soft peaks form (tips curl) when beaters are lifted out. A hand mixer works fine but beating time may be slightly longer. At soft peak stage, add sugar slowly while beating egg whites, so that sugar dissolves. Beat 7 minutes or until stiff peaks form (tips stand straight). Spread the meringue over hot pie filling to avoid leakage between filling and meringue. Also, seal the crust well to prevent leakage and shrinking. Bake at 350° for 12 to 15 minutes or until golden.
Soak bread crumbs in milk. Add meat, eggs, onion and seasonings; mix well. Form in single loaf in 4 3/4 x 8 3/4-inch loaf pan. Bake in moderate oven at 350° for 1 hour. In 30 minutes, spread some ketchup on top and continue baking. Or, the recipe calls for a Piquant sauce that can be spread on meat loaf before you bake it.
Put margarine and cheese in bowl; microwave until soft. Drain crab. Mix all ingredients together. Spread onto English muffins; partially freeze them. Cut into pieces and freeze for appetizers. When ready to eat, broil until golden and eat.
Mix sugar, butter, corn syrup and salt in pan. Boil and cook 5 minutes (candy thermometer, 250°) and add vanilla. Pour over popcorn and mix well. Bake in a 225° oven for 1 hour, stirring at 15 minute intervals.
Boil potatoes; peel and slice when cool enough. Chop onions fine; add to warm potatoes. Dice bacon and fry crisp. Remove from grease and put on the warm potatoes. To the grease, add the flour and brown slightly. Add the rest of the ingredients and boil until thick. Pour over potatoes and stir well. Best if served warm. This will serve 15 to 20 people.
Mix all ingredients together and form it in small loaves in shallow pan. Mix brown sugar, water, mustard and vinegar to make a sauce. Pour sauce over; cover with aluminum foil. Bake at 350° for 1 1/2 hours. Remove foil. Baste a couple times with sauce.
Soak cucumbers for 24 hours in lime and enough water to cover. Drain and soak for 3 hours in clean clear water. Drain. Simmer for 2 hours in 1 cup white vinegar, red food coloring and enough water to cover. Drain.
Dissolve each box of jello in 1 cup of hot water and 3/4 cup of cold water and pour into square cake pans; let set. Cut in 1/2 inch cubes. Soften gelatin in cold water and dissolve in hot pineapple juice; let thicken slightly. Whip cream, add sugar and vanilla, combine with gelatin and pineapple juice and fold in jello cubes.
Brown beef; add all ingredients and warm. Serve on hamburger buns. Makes 6 servings.
Cook chuck with onion and pepper until done; drain off fat. Add remaining ingredients. Pour into a crock-pot; turn on high until well heated, then turn on low and cook 4 to 5 hours.
Saute mushrooms with butter or margarine. Add the cream and salt to taste. Thicken with flour (mix flour with water). While cooking, add the Worcestershire sauce to hot mixture and then refrigerate overnight to thicken. Use to make tea sandwiches.
Drain pickle slices and return pickles to jar. Boil sugar, vinegar and celery seed. Pour over dill slices. Refrigerate at least 24 hours before serving.
Line bottom of 9 by 13-inch baking dish with pound cake slices. Top with 1 c. of the strawberries and 1 c. of the blueberries. Then spread cool whip on top evenly. Use the remaining strawberries to make the strips of the flag and the remaining blueberries to make the stars of the flag. Chill and enjoy OLD GLORY!-
Melt cheese in soup in top of double boiler or crock-pot. Add remaining ingredients. Serve warm with tortilla chips. Yields approximately 3 pints.
Using a large skillet, fry bacon until crisp. Drain on paper towel. Use 1 tablespoon grease to saute onion. Add Worcestershire sauce, horseradish and catsup and stir. Add lima beans, tomato soup and bacon bits. Stir well. Pour into a 2-quart casserole and bake at 325° for 1 hour, uncovered. Serves 6 to 8. Very tasty.
Butter shallow 9 x 13-inch dish. Mix together sugar, flour and 3 tablespoons of the drained pineapple juice (it makes a paste). Pour in casserole and spread. Place pineapple chunks on top of paste. Cover pineapple with cheese. Mix cracker crumbs with melted margarine and sprinkle on top of cheese. Bake, uncovered, for 30 minutes at 350°.
Cover onions with cold water. Let stand 1 hour, changing water every 15 minutes (this takes the bite away from raw onion). Drain. Mix rest of ingredients. Put into 2-quart covered dish or jar. Chill at least 24 hours, stirring occasionally to mix well. Makes 2 quarts. Good with steak and good in sandwiches.
Mix butter and oil in flame-proof baking dish. Add all spices and lemon juice. Bring to a boil, then decrease heat and simmer 10 minutes, stirring frequently. Remove from heat and let the flavors marry for 30 minutes.
Combine all together. Pour in unbaked pie shell. Bake at 350°. Later cover with egg whites.
Mix together brown sugar, cinnamon and pecans. Set aside. Mix together cake mix, eggs, oil, sugar and sour cream. Pour half of mixture into 9 x 13-inch greased pan. Pour half of brown sugar/cinnamon mixture over cake batter. Add remaining cake batter and then remaining brown sugar mixture. With fork, swirl brown sugar/cinnamon mixture into batter several times. Bake at 350° for 1 hour. Mix powdered sugar, milk and vanilla; pour on top to glaze.
Let green tomatoes stand overnight; drain, then peel tomatoes; grind peppers, celery, cabbage and onions. Add brown sugar, horseradish, pepper, mustard seed and vinegar. Boil 15 minutes and seal in hot jars.
Cover bottom of an 11 x 17-inch ungreased pan with rolls spread out flat. Bake at 350° for about 20 minutes, until lightly browned. Cool. Mix the cream cheese, sour cream, mayonnaise and salad dressing mix; spread over baked rolls. Mix diced vegetables together; sprinkle over the cream cheese mixture. Cover with plastic wrap; press vegetables down into cream cheese. Keep covered. Chill 3 to 4 hours. Cut into small bars.
Mix together oil, cake mix, eggs and mandarin oranges. Pour batter into greased and floured cake pans (2 or 3). Bake at 350° for 25 to 30 minutes (about 20 minutes if using 3 layers) or until toothpick inserted in center of cake comes out clean. Cool on wire racks.
Dissolve yeast in lukewarm water; add 1 tablespoon of sugar. Let stand in a warm place for 45 minutes. Beat in the remaining ingredients, adding flour gradually. Place in a well-greased bowl. Let stand until doubled in size; knead well. Shape into loaves or rolls. Let rise again approximately 2 1/2 to 3 hours.