HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks until thick and lemon colored, gradually beat in 1/4 cup sugar. Add vanilla. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold yolks into whites. Sift together flour, baking powder and salt, fold into egg mixture. Spread batter evenly over greased waxed paper-lined 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in moderate oven (375°) about 12 minutes or until done. Loosen sides, turn out on towel sprinkled with sifted confectioners sugar. Peel off paper and trim crusts. Starting at narrow end, roll cake and towel together, cool on rack. Unroll, spread with favorite filling, roll up. Makes ten (1-inch) slices. Filling may be any favorite jam.
In a large mixing bowl, combine sherbet, almond extract and dry cake mix; mix well. Stir in the coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 350° for 12 to 15 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: About 6 dozen.
Add cold water to gelatin and let stand two minutes. Dissolve over hot water. Stir dissolved gelatin into cranberry sauce. Add pineapple, celery, lemon juice and chopped nuts. Chill until mixture begins to jell; fold in marshmallows.
Whip cream until soft peaks form. Cream together peanut butter, cream cheese and sugar. Add melted butter, whipped cream and vanilla. Mix well. Pour into graham cracker crust. Chill 4 to 5 hours or until set. Top with hot fudge. Return to refrigerator until ready to serve. Can be frozen.
Mix flour and coconut or nuts (I use nuts). Combine Karo, brown sugar and butter in heavy sauce pan. Bring to boil over medium heat; gradually blend in flour mixture, then vanilla. Drop onto foil-covered cookie sheet by scant teaspoonfuls, 3 inches apart. Be sure not to put them any closer because they really spread while baking. Bake in 350° oven 8 to 10 minutes. Cool 3 to 4 minutes on wire rack until foil can be easily peeled off. Remove foil and place cookies on cooling rack covered with absorbent paper. Makes about 4 dozen cookies.
In saucepan, combine Milk, Egg, and Pudding Mix. Mix well. Add Rice, Raisins, Spices. Bring to boil over medium heat, stir constantly. Remove from heat and cool 5 minutes. Stir twice. Pour into bowls. Cover with plastic wrap. Serve warm or cold with Cool Whip.
This is an excellent recipe for when the kids want to help make lunch. They can participate in most of the preparation.
Beat the cream cheese until fluffy. Stir in next 5 ingredients. Set aside. Cut two 1 3/4-inch rounds from each bread slice. Keep bread covered with damp towels while assembling. Spread each bread round with 1 teaspoon cream cheese mixture. Top with assorted vegetables and watercress as desired. Yields 32 canapes.
In a large bowl add vegetable shortening to boiling water. Cool. Add eggs, sweetener, vanilla extract, baking soda and flour. Mix well. Add raisins and chopped dates (or prunes). Mix well.
Mix ingredients soft enough (like pancake batter) to add oysters. (The bread could be whole or in a pancake form.) Use a colander to drain oysters. Lightly grease the pan. Pour mixture in pan or spoon to make small circles (like pancakes). Cook on medium to medium-low heat.
Preheat oven to 400°. Sift flour, then measure. Sift dry ingredients together. Pour yogurt into measuring cup and add enough milk to make 1 cup. Combine yogurt, oil and egg with dry ingredients. (Batter should be lumpy.) Add strawberries, if desired. Fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes or until golden brown. Makes 12 medium muffins.
Combine pineapple, sugar, cheese and flour in bowl; mix well. Spoon into baking dish. Top with cracker crumbs; drizzle with butter. Bake for 25 minutes at 350°.
Cut cauliflower into bite size pieces. Add frozen, uncooked peas, cheese and dry dressing; mix. Stir well. Cover with mayonnaise in refrigerator. Before serving, mix mayonnaise into other ingredients.
In a small bowl, combine margarine, basil, oregano, marjoram and garlic powder; set aside.
Mix peanut butter and honey with wooden spoon. Add dry milk, sesame seed and wheat germ; stir in. Crumble cornflakes in a bag. Shape dough around a raisin, chocolate candy or anything you want, then toss in bag and shake so cornflakes cover. Put in refrigerator after done.
Combine dry cake mix, pudding mix, sour cream, eggs and oil. Beat 5 minutes. Pour half the batter into a greased and floured 10-inch tube or Bundt pan. Arrange half the apples on batter. Mix the sugar and cinnamon. Sprinkle half on the apples. Cover with remaining batter, then remaining cinnamon-sugar mixture on top. Bake at 350° for 1 hour. After cooking in pan for 5 minutes, remove from pan onto a platter.
Combine potatoes and water in a 2-quart glass casserole; cover. Microwave on High 8 to 12 minutes or until tender, stirring after 6 minutes. Drain. Stir in remaining ingredients; mix lightly. Chill.
Combine beans and chili powder. Mix well. Combine avocados, salad dressing, bacon, onion and seasonings. Mix well. Layer bean mixture, avocado mixture, olives, tomato, chilies and cheese in shallow bowl. Serve with tortilla chips. Makes 6 cups.
Stir together peanut butter and corn syrup in medium-size mixing bowl. Add Kellogg's honey and nut corn flakes, stirring until well coated. Press evenly in 9-inch pie pan. Chill. Scoop softened ice cream into crust. Freeze until firm. Remove from freezer 10 minutes before serving. To serve, top with chocolate syrup and peanuts.
Mix together water and glue. Divide this into three separate containers. Pour the first Borax/water solution in the glue/water mixture. Part of it will form into a clump. Lift the first clump out and set aside. Repeat clumping process with remaining two Borax/water solutions. A little manipulation will make a smooth "Silly Putty" type mixture. It oozes, drips off the edge of tables, forms strings, bounces and stretches into sheets. Write on it with markers or transfer marker from paper onto it. You can even blow bubbles with it. Store in an airtight container. Mix some up and experiment.
Mix all ingredients together and cook on top of the stove until thick. Stir frequently to prevent sticking or burning.
Generously cover stew meat with water and boil 15 minutes or until meat is tender. Strain liquid and chop the meat into spoon sized pieces. In a large stockpot place meat, liquid, fresh vegetables, parsley, bay leaves and water to cover. Add a few teaspoons of bouillon and simmer until vegetables are tender. Add all canned vegetables including liquid. Season with salt, pepper and additional bouillon to taste. Heat to a simmer and serve.
Place rhubarb in a greased 13 x 9-inch pan. Sprinkle with gelatin, sugar and marshmallows. Pour cake batter over marshmallows. Bake at 350° for 50 minutes or until toothpick inserted in the middle comes out clean. Invert cake onto a serving plate. Serve with whipped topping if desired.
Brown pecans in butter for 5 minutes. Drain on paper towel until cool. Mix all of the remaining ingredients. Put in ice cream machine and let it churn for 5 minutes. Then add the pecans to the ice cream. Restart the machine and let churn until machine stops. Pack with ice and let it stand for 1 hour for best results.
Mix well and form into a loaf. Add sliced potatoes and carrots around the loaf. They cook from the juice of the meat loaf. Cook, covered, for 1 hour at 350°. Freezes well.
Microwave cheese and picante sauce in 1 1/2 quart micro- waveable bowl on high 5 minutes or until cheese is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips. Makes 3 cups.
Place the apple slices in the bottom of a butter baking dish. Sprinkle with the tablespoon of sugar and lemon juice. Combine the flour and the 2/3 cup sugar. Add butter and mix until it becomes a mass. Then spread completely over the apples. Sprinkle on cinnamon. Bake in a 375° oven for 30 to 35 minutes. Spoon into serving dishes. Sprinkle with black walnuts and whipped cream.
Mix lemonade by directions on can. Add Hawaiian Punch, then pour over ice ring and add ginger ale.
Brown and drain beef. Stir in spaghetti sauce, macaroni and Miracle Whip. Heat. Top with cheese. Serves 4 to 6.
Place in greased casserole. Do not drain vegetables. Stir slightly. Bake about 1 hour in 350° oven. This makes a large casserole.
Chop cilantro and place in blender. Add 2 cans of stewed tomatoes, garlic, 1/2 cup green onions and tomato paste. Blend to count of 5 and dump into a bowl.
Mix French fried onion rings with remaining ingredients. Bake at 350° for 30 minutes. Add more onion rings on top and return to oven for 10 minutes.
Boil potatoes. Remove skin and grate. Mix all other ingredients and pour into a buttered baking dish. Bake in 250° oven for 25 to 30 minutes. Serves 8 to 10. Can be frozen before baking.
Break large graham cracker in quarters. Melt chocolate a few squares at a time in microwave. With tongs, dip cracker in chocolate and lay on a cookie sheet that is covered with wax paper. Set in refrigerator a few minutes to harden. Store in covered container. Need not refrigerate.
In a bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended. Stir in cranberry sauce, pineapple and pecans. Fold in topping. Place in slightly oiled 6-cup mold and freeze. To serve, dip bottom of mold in warm water and invert onto platter. Decorate with parsley and serve. Salad should be only slightly thawed before serving. Serves 8. This may be put in cake pan and cut as needed.
(I also use some sausage seasonings with chopped sage and chopped red peppers in it.)
Brown onion in margarine. Add soups, broth, green chiles and chicken pieces. Heat well.
Sift dry ingredients together. In a well put the eggs, sugar, vanilla, oil and grated zucchini. Bake at 350° for 1 hour. Use loaf pans.
For filling, in a 10-inch skillet cook beef, onion and garlic until beef is brown and onion is tender. Drain off fat. Stir in cottage cheese, Parmesan cheese, egg and 2 tablespoons snipped parsley. Set aside.
Mix ingredients until dough forms; beat 30 seconds. If after beating dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn onto surface dusted with Bisquick. Roll in Bisquick to coat. Shape into ball; knead 10 minutes. Roll 1/2 thick. Cut with 2-inch cutter dipped in Bisquick. Bake 8 to 10 minutes or until golden brown. Makes 10 to 12 biscuits.
Maw-Maw puts Bisquick in a bowl and I break the eggs into the bowl. Maw-Maw then adds the sugar, milk and vanilla. While she does that, I get to smash the bananas until they are mushy. I give the mushy bananas to Maw-Maw and she mixes them in the bowl with the other stuff. Maw-Maw turns on the stove and whips the griddle with cooking oil. Know what! Maw-Maw Charion makes me Mickey Mouse shaped banana pancakes. I love them!! And I love her!!!
Mix potatoes and enough water to cover in 4-quart saucepan; bring to a boil. Reduce heat to medium; cook 25 to 30 minutes or until tender. Drain well and mash potatoes, gradually stirring in salad dressing, cream cheese, onion powder, 3/4 teaspoon salt and 1/2 teaspoon pepper until light and fluffy.
In large Dutch oven, brown meat in oil. Add broth, picante sauce, onion, salt, cumin, garlic and pablano pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add tomatoes, carrots and potatoes. Simmer for 25 minutes or until vegetables are tender or transfer to slow cooker and cook until vegetables are tender. For milder version, eliminate pablano pepper.
Mix dry ingredients. Mix eggs, melted margarine, and buttermilk together and stir into dry ingredients. Mix well and store in refrigerator to use as needed. Bake in muffin pans at 350° for 25-30 minutes. Will keep for 30 days in refrigerator.
Bring water, vinegar, sugar and nutmeg to a boil. Mix flour, baking powder, 3/4 cup water and oil. Pat into a ball. Roll out dumplings and cut in squares. Drop into boiling vinegar mixture and cook until tender.
Preheat oven to 350°. Combine all ingredients except the almonds or sunflower seeds and place in oiled casserole dish. Top with the almonds or sunflower seeds. Bake 35 minutes. Healthy and nutritious!
Cream the shortening and peanut butter. Add sugars and beat well. Beat in eggs. Sift flour, salt and soda into the peanut butter mixture. Mix well. Make small balls from rounded teaspoonfuls of dough. Place 2-inches apart on cookie sheet and flatten with fork. Bake at 375° for 10 to 15 minutes. Makes 4 to 5 dozen.
Grease side of pan. Combine sugar, milk, chocolate, cream of tartar and salt. Stir well. Bring to a boil, having thermometer reach 238°. Remove from stove. Add butter. When lukewarm, add nuts, marshmallow and vanilla. Beat and pour in buttered pan. Cool and cut into squares.
Mix first 4 ingredients and press in bottom of large Pyrex dish. Mix remaining ingredients well with mixer and pour over top crust. Bake 35 minutes at 350° until top is golden brown. Let stand 15 minutes, then loosen edges and cut in squares.
Lightly flour fillets. In a large skillet melt 2 Tbsp. butter. Fry fillets over medium heat for 2 minutes on each side. remove fish from pan and keep warm. In a small saucepan, melt 1/3 c. butter and add remaining ingredients. Stir until well blended. Pour sauce over trout. Serves 4.
Mix sugar and flour in a large mixer bowl. Bring Crisco, cocoa, oleo and water to a boil and pour over the flour mixture. Mix well and add vanilla, cinnamon, soda, buttermilk and eggs. Mix well. Bake in a greased and floured pan at 350° for at least 30 minutes.
Preheat oven to 375°. Roll out both rolls of crescents in a jelly roll pan. Press out seams and prick dough with a fork. Spread egg on dough liberally with pastry brush. Bake exactly 12 minutes. Let cool. Finely chop veggies. In separate bowl, mix cream cheese and mayonnaise together and add Ranch dressing. Blend well. Spread mixture over cooled crust. Mix in bowl chopped veggies. Sprinkle evenly over cheese mixture. Sprinkle Cheddar over all. Press veggies and cheese lightly. Cover and chill at least 2 hours. Can be frozen up to 1 week. Thaw 24 hours before serving.
Prepare rice to package directions and layer bottom of 13 x 9-inch baking dish. Brown hamburger and drain; add chili powder, pork and beans and onion. Heat until hot, then layer on top of rice. Spread nacho cheese soup on top. Swirl soup into mixture. Bake at 350° for 20 minutes or until cheese melts into mixture. Serve with nacho chips.
In heavy skillet, melt butter over medium heat for 4 to 5 minutes. Stir in sugar and dates. Remove from heat. Add egg and return to heat. Continue to cook over medium heat, stirring constantly, until mixture boils. Boil for 1 minute. Remove from heat and add remaining ingredients, except 2 1/2 cups coconut. Stir until all ingredients are moistened. Let stand for 10 minutes. Shape into balls and roll in 2 1/2 cups of coconut.
Preheat oven to 350 degrees. Combine eggs, corn syrup, vanilla extract, and lemon juice. Mix with a fork until blended. Combine sugar, brown sugar, and flour. Mix well and then add to egg mixture. Stir in butter. Put pecans in pie crust and then pour the filling over the pecans. Bake for 1 hour. Cool before slicing.
Combine all ingredients and pour into a 9 x 13-inch baking pan. Bake at 350° for about 1 hour. Serves 14.
Slice vegetables thin. Add salt; cover with cracked ice and let stand 3 hours, stirring occasionally. Drain. Combine rest of ingredients and pour over vegetables. Bring to a boil and pack in hot, sterilized jars; seal. Makes 8 pints.
Put a foil baking cup in each cup of a muffin tin. Chop the old peeled crayons into 1/4-inch pieces and place them in the baking cups. Heat the crayons at 400° for 5 minutes or until the crayon pieces just begin to melt. Remove them before the colors mix together and become muddy. When the crayons have cooled, peel off the baking cups. Crayons may also be melted outside in the sun on a hot day.
Beat eggs on high. Gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in greased and floured 15 x 10-inch cookie sheet and top with chopped nuts. Bake at 375° for 15 minutes.
Combine first four ingredients in a mixing bowl; beat well at medium with electric beaters. Stir remaining ingredients and pour into a well-greased 9-inch quiche pan. Bake at 400° for 10 minutes; reduce to 350° and bake about 20 minutes or until set. Cut into wedges to serve. Serves 6.
Preheat oven to 350°. Butter 13 x 9 x 2-inch glass baking dish. Combine cake mix, butter, 1/4 cup sugar, oats and cinnamon in large bowl. Rub together in fingertips until mixture resembles coarse meal and holds together in large moist clumps. Mix in pecans. Mix frozen blueberries, pineapple with syrup and remaining 1/2 cup sugar in prepared dish. Cover fruit with cake mix topping. Bake crumble until fruit is bubbling thickly and topping is brown and crisp, about 1 hour. Let stand 15 minutes.
Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans.
Cook shells in boiling water with salt. Drain, rinse in cold water, drain and set aside.
Mix together brown sugar, flour and butter in 8 x 12-inch pan. Bake 10 minutes at 350°. Mix together remaining ingredients and spread on first mixture. Bake 25 minutes at 350°. Cut in squares.
Melt margarine in a 9 x 13-inch baking pan. Stir in rice, onion flakes, salt, soup and water. Place chicken breasts over top of mixture. Sprinkle with pepper. Bake, uncovered, at 350° for 1 to 1 1/4 hours. Serves 6.
Wash cukes and slice into thin-medium thick rounds. Chop onions and peppers. Combine with cukes and salt. Let stand 3 hours then drain.
Heat oven to 425°. Line 15 x 10 x 1-inch baking pan with foil. Spray foil with nonstick cooking spray. In shallow dish, combine flour and lemon-pepper seasoning; mix well. Place buttermilk in another shallow dish. In third shallow dish, combine corn flake crumbs and cornmeal; mix well. To bread chicken, dip chicken in flour mixture to coat. Dip in buttermilk; dip in crumb mixture to coat. Place chicken in foil-lined pan. Drizzle with margarine. Bake at 425° for 18 to 20 minutes or until chicken is tender and juices run clear.
Make ground beef and egg into 18 balls. Brown in oil. Drain off oil. Add pineapple juice. Cook slowly for 5 minutes. Add mixture of cornstarch, soy sauce, vinegar, water and sugar. Cook until it begins to thicken, stirring constantly. Add meatballs and chunky pineapple. Cut green peppers into thin slices lengthwise and put on top. Heat thoroughly and serve.
Melt cheese in a sauce pan over very low heat. Add cream and Worcestershire sauce. Mix well. Remove from heat. Add shrimp, mayo, and grated onion. Spread on toasted bread and cut in squares, rectangles, or diamonds. Can be packaged in freezer cartons. Freeze at once. Broil until lightly browned.
Cut cheese into strips. Roll strips in flour. Beat an egg; dip strips in egg mixture. Roll in untoasted bread crumbs. Be sure to coat cheese real good. Put in refrigerator for 30 minutes. Deep fat fry until golden brown. Serve hot.
Mix all ingredients together. Make balls. Place on an ungreased cookie sheet. Bake at 400° for 20 minutes.
Mix ingredients and pour into well-greased muffin pans. Bake at 375° for 15 minutes until golden brown. Makes 12 to 14 muffins.
In blender container, combine buttermilk and mayonnaise. Process until thoroughly combined. Stir in remaining ingredients. Transfer to a bowl or jar that has a tight fitting cover. Refrigerate until ready to use. Just before serving, stir well. Makes 12 servings.
Combine biscuit mix and milk, stirring until dry ingredients are moistened. Turn out onto a floured surface; knead 3 or 4 times. Press into bottom and up sides of a lightly greased 13 x 9 x 2-inch baking dish. Top with tomato slices. Saute onion in butter until tender. Stir in remaining ingredients, except paprika. Spoon mixture over tomatoes; sprinkle with paprika. Bake at 400° for 20 to 25 minutes. Let stand 10 minutes. Yields about 12 servings.
Preheat oven to 375°. Combine beans, ketchup, molasses, mustard and Worcestershire sauce in 2-quart casserole dish.
Cut bread into 1-inch cubes. Brown sausage and drain. Mix with cheese and bread. Blend other ingredients in blender. Pour over sausage mixture and stir. Pour into 9 x 13 baking dish. Cover with Saran Wrap. Refrigerate overnight. Bake at 350° for 45 minutes to one hour. Serves 12.
Melt 1/2 stick margarine in 2-quart baking dish. Tear or cube stale bread. Sprinkle evenly in dish. Beat eggs. Add milk and sugar; mix well. Add raisins, vanilla, salt and spices. Pour over bread. Dot with 1/2 stick margarine. Bake at 375° for 1 hour. Serve warm, plain or with whipped topping or lemon sauce.
Combine margarine, peanut butter, sugar and syrup. Mix well. Roll in 3/4 inch balls and coat with dipping chocolate made by melting the chocolate chips and paraffin together. Coat the balls by inserting a toothpick into them and lowering them into the chocolate. Makes about 40.
Mix all ingredients together in a medium sized bowl. Sprinkle 2 or 3 more walnut halves, chopped, on top. Refrigerate, covered. Serves 10 to 12.
Mix well the cucumbers, onions and salt. Let stand 2 to 3 hours. Drain and rinse well. Stir and dissolve the vinegar and sugar. Pour over pickles. Pack in containers and freeze.
Mix all ingredients together and place in 1 1/2-quart baking dish. Bake 1 hour, covered, at 350°.
Beat eggs, add other ingredients and mix well. Pour into unbaked pie shell, bake at 300° for 1 hour.
Mix all together; dough will be sticky, but in a ball. Drop by rounded spoonfuls onto ungreased cookie sheet and bake at 350° for 8 to 11 minutes. Rotate sheets halfway through baking time. Careful not to burn bottoms. Cookies will harden as they cool.
First Layer: Mix together pretzels, margarine and 3 tablespoons sugar. Press into a 13 x 9-inch pan and bake at 425° for 8 minutes.
Preheat oven to 350°. In a 1 1/2-quart casserole, combine hot macaroni, soup, milk, seasonings, 1/4 cup each of the cheeses and 1/2 of the onions. Bake, covered, for 25 minutes or until heated through. Top with remaining cheeses and onions. Bake, uncovered, 5 minutes longer or until onions are golden brown.
Cook spaghetti and drain. In large bowl, mix butter, Parmesan, salt, pepper and egg. Add spaghetti and toss to coat well. Spread evenly in 13 x 9-inch pan. Brown ground chuck in large saucepan, adding onion, pepper and garlic just as meat starts to cook. When meat is browned, drain off fat. Stir in spaghetti sauce, sugar and oregano. Spread cottage cheese over spaghetti layer. Top with meat mixture. Bake at 350° for 30 minutes. Sprinkle with Mozzarella cheese. Bake 10 minutes. Let stand 15 minutes before serving. Can be divided into 2 meals and frozen.
Bring the first 5 ingredients to a boil in saucepan. Continue to boil until the mixture has reduced to half. Peel and core the apples. Grate the apples. Make a biscuit dough and roll out to 1/2-inch thick. Spread with softened oleo. Sprinkle with sugar. Spread grated apples on dough; sprinkle 1/4 cup sugar on top of apples. Sprinkle cinnamon on top. Roll up like a cinnamon roll. Slice 1-inch slices and place in a greased baking dish. Pour syrup mixture over the rolls. Bake at 350° for 30 minutes, or until golden brown.
Combine all ingredients. Store in a covered container. Rub over steaks before grilling or broiling. Will season four to five steaks. Yield: 1/4 cup.
Dissolve jello in 1 cup boiling water.	Add mayonnaise and beat well with mixer. Then add the remaining ingredients and refrigerate. I usually double the recipe - it lasts for days. Great to make early.
Bring to boil. Cook and stir 5 minutes. Add 1 medium onion, thinly sliced and 1/2 lemon, thinly sliced.
Preheat oven to 350°. Lightly spray a cookie sheet with vegetable spray. In a medium-size bowl, combine flour, baking soda, baking powder, cloves and cinnamon. In a large mixing bowl, beat sugar and margarine until light and fluffy. Add egg whites, pumpkin and vanilla. Gradually stir in flour mixture; mix well. Fold in dates. Drop by teaspoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes. Makes 60 cookies; 1 gram of fat per cookie.