HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until stiff and add sugar. Beat well. Spread on top of pie and bake at 350 degrees until golden brown. Cool for 1 hour then refrigerate for at least 5 hours more.
Mix cake as directed. Line 2 loaf pans with foil (bottom). Pour batter into pans and bake at 350° for 15 minutes.
Brown meat with onion. Drain meat of excess grease. Add remaining ingredients. Simmer for 10 to 15 minutes. Remove from heat. Will serve 10 to 12 adults.
Crush pecans. Pour in melted butter and flour. Mix well and pour into a large baking dish. Bake at 350° for 20 minutes.
Cook rice according to directions, but only cook 10 minutes. Brown ground meat lightly, but do not cook through. Drain any excess fat, add rice. Stir in tomato paste, cumin, water, onion and salt, mixing all ingredients well. Portion about 1/3 of mixture into 8 1/2 x 1 x 2-inch (2-quart) glass baking dish. Lay one tortilla over top, tucking sides in as required. Repeat the layers with the remaining mixture and tortillas. Spread salsa evenly over the top of the final layer, sprinkle with Cheddar cheese. Cover with foil; bake in a 400° preheated oven for 20 minutes. Uncover and bake an additional 10 minutes. Serve warm. Serves 6.
Brown the ground beef and onions; drain. Mix in soup and Cheez Whiz. Spread in bottom of casserole dish. Cover top with frozen Tater Tots and cook according to directions on Tater Tot package.
Sift dry ingredients into bowl. Beat egg, add milk and add this to cornmeal mixture. Add onion and red pepper.
Mix all ingredients. Place in 2-quart casserole and cover. Bake at 400° until bubbly hot, about 30 minutes.
Press in bottom of 9 x 13 pan or glass casserole dish. Bake 20 - 25 minutes at 350.
Cream shortening and sugar until fluffy; add eggs, one at a time, beating after each egg. Mix all dry ingredients together. Add to sugar mixture. Add blueberries; stir. Fill muffin cups 2/3 full. Bake at 350° until brown.
Bake pastry shells at 350° until brown, 10 to 15 minutes. Mix together cream cheese, sugar and Cool Whip until smooth. Add nuts. Fill shells with this mixture. Top each cheese mixture with prepared pie filling. Refrigerate until cold before serving.
Cook broccoli or veggies 5 minutes; drain well. Combine soup, eggs, mayonnaise and cheese; mix well. Add veggies and pour into baking dish. Sprinkle with 1 cup of Ritz cracker crumbs. Bake 30 to 35 minutes at 350°. May be frozen before baked.
Combine flour, meal and sugar. Combine 2 tablespoons oil, egg and milk. Stir into flour mixture. Cut hot dogs into pieces. Dip in batter and fry in hot oil until brown. Serve with mustard or ketchup.
Fill large stew pot halfway with water. Add can of beer and shrimp crab bag and bring to a full boil; drop in corn and boil 20 minutes. Add sausage and bring to full boil for 10 minutes. Lastly, add shrimp and cook 2 minutes, drain and serve.
Mix together salad dressing mix and sour cream with wire whisk. Mix water chestnuts, onion and thawed and drained spinach and add to salad dressing. Refrigerate for at least 1 hour before serving.
Halve garlic and saute it lightly in oil. When hot add clams which have been thoroughly rinsed several times in water. Season with salt and pepper. Cover with tight lid and steam until clams open. Add lemon juice and parsley. Then shake pan to distribute and leave over heat for a few minutes longer. Serve piping hot with lemon wedges and slices of bread. Makes 4 servings.
Cut biscuits in half. Dip in butter. Layer in greased bread pan, sprinkling each layer with sugar and cinnamon. Fill pan 3/4 full. Bake at 425°, until golden brown on top.
Combine all ingredients. Reserve 1 cup Ritz crackers for topping. Put into casserole dish and sprinkle 1 cup Ritz crackers on top. Bake at 350° for 30 to 40 minutes.
Cut butter into flour with pastry blender. Add sour cream. Mix until smooth. Drop by spoonful into greased muffin pans. Bake at 400° until brown. Can bake in miniature muffin cups for party rolls. Good to serve with a salad plate.
Substitute oranges with juice for the liquid required in the cake mix. Bake the cake according to directions. Invert after ten minutes. Mix the pudding, pineapple and whipped topping. Spread one-half of the mixture between the cooled layers of the cake and the remaining on top of the cake. Sprinkle with walnuts.
Make batter night before. Mix with mixer. Heat waffle iron up. Put 2/3 cup in griddle.
Melt all ingredients in a saucepan. Refrigerate for 1/2 hour after mixed. Roll dough into walnut shape, roll in sugar, place on a cookie sheet and bake for 7 to 10 minutes at 350°.
Combine all ingredients in saucepan. Cook on medium heat until cheese has melted and dip is warm. Do not boil.
Press cookie dough onto greased 14-inch pizza pan or into two 8-inch tart pans and bake according to directions. Cool. Beat cheese, sugar and 2 tablespoons of Triple Sec until fluffy. Spread over cooled crust. Arrange fruit decoratively on crust. Melt jelly with remaining 2 tablespoons Triple Sec and brush over fruit to glaze. Cut in wedges. Makes 12 to 15 servings.
Bring chicken broth to a slow boil. Add remainder of ingredients until tortellini is cooked, approximately 10 minutes.
Mix all ingredients together, adding a little milk, if necessary, to bring to dipping consistency. Chill. Serve with pieces of fruit.
Dump pie filling and pineapple into a long glass baking dish. Mix together. Sprinkle coconut on top of cake mix. Melt margarine and pour over top. Add pecans. Bake at 300° for 1 hour or until golden brown.
Toss dressing with remaining combined ingredients in serving bowl. Serve chilled. Yield: 10 to 12 servings.
Put tomatoes, onion, and peppers in a large pot; mix remaining ingredients together and pour over tomatoes. Heat just until it begins to boil; remove from heat and pack in sterile jars; seal immediately.
Bring water and margarine to boil. Add flour, and stir. It will have the consistency of Play Dough. Stir about 1 minute. Take off stove. Stir in eggs, one at a time. Drop by spoonfuls on cookie sheet. (You may need to add a little flour to make it a good drop consistency.) Bake at 400° for 30 minutes. Cut each roll in two pieces; stuff with ham salad or chicken salad.
Cut pork into cubes. Combine remaining ingredients; pour over pork. Marinate 6 hours. Thread onto skewers and grill.
Mix half the Cool Whip in with the condensed milk. Add the sour cream and Tang. Pour into graham cracker crust. Put the other half of the Cool Whip on top of the pie.
Line a 9 x 13-inch baking dish with beef. Rinse chicken and pat dry. Arrange in prepared dish. Top with bacon. Combine sour cream and soup in bowl. Pour over chicken. Bake, covered, at 275° for 2 1/2 hours. Yield: 6 servings.
Cut round steak in large squares. Sprinkle generously with Lawry's seasoned salt. Spread generous amount of prepared mustard over meat.	Place some diced bacon and onion on meat and roll-up; tie with string or use toothpicks to hold. Brown small amount of bacon and onion in frying pan. Place rolled meat in pan and brown. Once browned, cover with water and	simmer	for approximately 1 hour. Thicken gravy with cornstarch.
Cut hot dogs vertical and then in half again. Fry hot dogs in frying pan. Right before they are done, add shredded cheese on top. Let melt. Serve immediately.
In a large pot combine first 5 ingredients to water; cook until chicken is done. Remove chicken and let cool. Discard skin and bones. Cube chicken and return to pot. Add carrots and potatoes. Cook until almost done. Make dumplings from recipe on box. Drop dumplings into simmering pot. Cook, uncovered, for 10 minutes. Cover and cook for 10 minutes.
Preheat oven to 350 degrees. Grease bottom of a 13x9 pan. Unroll crescent rolls, spread across bottom of pan. Spread broccoli on top of rolls. Sprinkle ham on top of broccoli. Sprinkle cheeses on top of ham. Mix together the eggs and milk. Stir until mixed together. Pour milk mixture over the broccoli, ham and cheese. Bake for 35-45 minutes or until done.
Combine dry ingredients; set aside. Cream margarine and sugars. Add eggs and vanilla. Beat until creamy. Add dry ingredients and oats. Drop by rounded teaspoonful on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all together in food processor. Mix in small intervals so as not to chop meat too small. Make into a ball and roll in walnuts.
Preheat oven to 400 degrees. In a bowl, combine the potatoes, sugar, cinnamon and nutmeg. In another bowl, lightly beat the eggs, milk and butter. Add to the sweet potato mixture and combine well. Pour the mixture into the pie shell. Bake in the center of the oven for 45 minutes or until the tip of a knife comes out clean when tested.
Soak beans overnight. Drain, discarding soaking water. Combine all ingredients in slow cooker. Cover. Cook on high 8 to 9 hours. Debone ham bone; cut meat into bite-sized pieces and stir back into soup. Yield: 6 servings.
Wrap chuck roast in aluminum foil with onion soup mix spread over top of meat. Roast in oven at 350° for 30 minutes per pound.
On waxed paper, combine flour and 1 teaspoon basil. Coat chicken lightly with flour mixture.
Boil together the milk, sugar, egg yolks, flour and vanilla. Cool. Mix cracker crumbs, butter and 1/4 cup sugar. Keep out some crumbs to put on top. Line pan with crumbs and pour in pudding. Beat egg whites. Add a little sugar, vanilla and cream of tartar. Put on top of pudding. Sprinkle crumbs on top. Bake at 350° until nicely browned.
Grind ham, pepper and cheese (or grate cheese). Combine with rest of ingredients. Bake 1 hour at 350°.
Blend flour, butter, brown sugar and pecans. Press into 9 x 13-inch baking dish. Bake at 300° for 25 to 30 minutes.
Saute onion and celery in butter until onions are pearly. Add spices to taste. Mix well. Add a few cups of water, depending on how large your bird is. Bring to full boil. Take off heat. Slowly add bread or croutons, stirring well, don't allow mixture to become dry. Cool. Stuff your bird.
Sift together flour, baking powder and salt. Stir in nuts. Melt butter in top of double boiler. Gradually add sugar and cook for 2 minutes. Stir a couple of times. Remove from heat and beat in egg and vanilla. Stir in nut and flour mixture. Add chocolate chips, if using.
Place all ingredients in rice cooker (raw); mix well. When rice cooker turns off, stir and turn on again until done.
Grease and flour a 9-inch square baking pan. Spread jelly evenly onto bottom of pan. Prepare cake batter according to package directions. Stir in 1/2 cup milk and 1/2 cup chocolate chips. Pour batter over jelly layer, spreading gently and evenly. Sprinkle remaining 1/2 cup chips over top. Bake 50 to 55 minutes in a 325° oven until cake springs back when touched lightly. Cool 5 minutes in pan. Invert onto serving plate. Cool at least 15 minutes. Serve warm. Yields 9 servings.
Combine all ingredients and pour into casserole dish (sprayed with nonstick spray). Dot with butter. Bake at 350° for 30 minutes. Serves 6.
Saute green pepper, onion and celery in butter until slightly cooked, about 5 minutes. Add and blend flour. Combine with tomatoes, salt, pepper, sugar and bay leaf. Cook gently for 30 minutes. Remove bay leaf. Add shrimp and Worcestershire sauce. Serve plain or over cooked rice. Serves 4.
Saute onions and garlic in oil and add cumin, oregano, coriander, cloves, and cayenne. Let cook together until onions are clear. Cook over medium heat so your garlic doesn't burn. Add beans, broth and salt. Let come to a simmer. Smash half beans. Add cooked shredded chicken and green chilies. Stir together and let simmer 20 minutes. Spoon into bowls and top with shredded cheese and sliced green onions. Serve with jalapeno or cheese corn bread.
Marinate wings 24 hours. Bake at 350° for 45 minutes. Can be frozen after marinating before cooking. While baking, pour some of the sauce over wings for more flavor.
Combine crumbs and some butter on bottom of dish, then alternate all ingredients, ending with crumbs and butter on top. Bake at 350° for 40 minutes.
Blend cheese with 1/2 cup milk. Add pudding mix. Add 1 1/2 cups milk and blend slowly until well mixed (about 1 minute). Pour at once into pie shell. Sprinkle with crumbs. Chill 1 hour or until well set. Serve with a spoonful of cherry pie filling.
In heavy 2 qt. saucepan, combine marshmallow cream, margarine and chocolate chips. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir cereal into hot chocolate mixture mixing until thoroughly combined. Drop by rounded measuring teaspoonfuls onto waxed paper lined baking sheet. Refrigerate until firm, about 1 hour. In top of double boiler, over hot water, melt white coating and shortening. Dip each chocolate ball in coating and place on waxed paper lined baking sheet. Decorate with sprinkles, if desired. Refrigerate until firm. Place in small candy paper cups to serve. Makes 4 1/2 doz.
Make a spread of butter, poppy seed, dry mustard and onion. Open buns. Spread mixture on both sides. Place 1 slice of ham on bun; put 1 slice of Swiss cheese on top of ham. Replace top of bun and put additional spread on top of bun. Wrap separately in foil. Bake in a 350° oven for 30 minutes. Makes 8 buns.
Heat oven to 350°. In mixing bowl, combine cocoa and soda. Blend in 1/3 cup margarine. Add water; stir until mixture thickens. Stir in eggs, sugar and 1/3 cup margarine. Add flour, vanilla and salt. Stir in chocolate chips. Pour in prepared pan. Bake at 350° for 25 to 30 minutes.
Mince in processor the basil leaves and garlic. Add butter and pepper. Chill until firm (about 1 hour). Use with grilled fish or meat. Also, use as spread on canapes or bread. Can be frozen up to one month.
Cook beef with onion and pepper. Mix all other ingredients in large casserole dish. Bake for 1 hour at 325°.
Combine chicken and remaining ingredients. Spoon into one pie crust. Put on top crust; flute edges and cut slits in top. Bake at 400° for 45 to 50 minutes. Let stand 10 minutes.
Mix flours, dry milk and salt. Cut in shortening. Add eggs and brown sugar. Add enough water to make a stiff dough. Roll out; cut with bone shaped cutter. Bake at 325° for 25 minutes.
Mix butterscotch and sugar. Cut slightly thawed dough into small pieces (1/4-inch). Arrange cut pieces of dough in a greased Bundt pan and put some butterscotch mixture in between the slices. Sprinkle excess mixture on top. Let it rise overnight.
Season pork chops to taste. Place in a deep glass dish. Add a layer of each: squash, onion and potato. Divide butter and place on top. Pour 1 cup of water over the ingredients. Cover; cook at 325° for 1 to 1 1/2 hours.
Combine sugar and cocoa in a greased 10-inch square glass dish. Cut up butter in 4 or 5 pieces and drop onto sugar mixture. Pour in milk. Do not stir. Microwave on High power for 2 to 3 minutes, or until mixture is bubbly. Remove from oven and stir thoroughly. Stir in nuts and vanilla, so nuts are distributed evenly. Spread fudge evenly in dish. Refrigerate for 1 hour. Cut into 24 pieces.
Cream butter in an electric mixer; add egg yolks and mix well. Gradually blend in cheese. Blend in flour until thoroughly mixed. Mixture will be a stiff dough. Roll dough out on floured board and cut in circles. Place on a greased baking pan. Bake at 350° for 20 minutes. After biscuits are done and while hot, brush with melted margarine. Sprinkle more cheese over the top. (Can sprinkle a dash of garlic on each one.)
Mix cocoa, sugar, cornstarch and salt. Add hot milk a little at a time, stirring until smooth. Add butter and return to double boiler; cook until thickened, stirring constantly. Pour a small amount over egg yolks, add to mixture, and continue cooking until thick. Add vanilla. Pour into 9-inch shell and top with meringue and brown. Very good.
Put 2 tablespoons margarine in two aluminum pie tins and place in preheated 450° oven to melt. Put milk in mixing bowl. Add meal gradually until desired consistency is reached (not too thick, not too thin). Add first 6 ingredients and mix well. Add melted margarine. Spray tins with Pam and fill with batter. Bake about 20 to 25 minutes or until golden brown. Serves 12.
Grease bundt pan. Place frozen bread rolls, 18 small squares into pan evenly. Shake 1 small dry pudding mix over bread. Melt butter and mix with brown sugar. Put mixture over bread. Shake cinnamon and pecans over rolls. Place towel over bundt pan and set it out overnight. In the morning, preheat oven, bake for 30 minutes in a 350° oven. Cool for 10 minutes; turn out onto serving dish and serve.
Place chicken and broccoli in a greased dish. Heat soups, milk, mayonnaise and lemon juice. Pour over chicken and broccoli. Top with small package of Pepperidge Farm herb dressing. Melt 1 stick of margarine and pour over dressing. Bake at 350° for 20 minutes.
Slice squash and onions. Soak in salt for 2 hours; cover with water and drain well. Boil sugar, vinegar and seed. Pour over squash and let it stand 2 hours, then boil for 5 minutes. Put in jar.
Cook and drain sausage. Spread each slice of bread with butter. Place in buttered casserole size 13 x 9. Sprinkle sausage, then cheese. Combine eggs, milk, salt and cheese. Chill at least 8 hours or overnight. Bake at 350° for 40 to 45 minutes. Serves 8, generously.
Wash rice. Mix ingredients and pour into buttered pudding dish. Bake three hours in very slow oven, stirring three times during first hour of baking to prevent rice from settling.
Spoon shortening into an 8-inch cast-iron skillet. Place in a 425° oven for 4 minutes or until hot. Combine cornmeal, flour, baking powder, soda and salt in a large bowl. Add 2 eggs and buttermilk, stirring well. Spoon into hot skillet and bake at 425° for 35 minutes or until browned. Cool; crumble cornbread into a large bowl. Add bread cubes and remaining ingredients, stirring well. Spoon into a lightly greased 13 x 9 x 2-inch baking dish and bake at 325° for 1 hour or until golden brown.
Place kraut in Dutch oven. Add beer to cover. Add seasonings and V-8 juice. Cover and simmer 1 hour. Melt butter in small skillet. Stir in flour and brown well. Add 1 cup juice from kraut. Stir and cook until thickened. Stir back into kraut. Add kolbasi. Simmer covered 1 1/2 to 2 hours more.
Mix sour cream, mayonnaise and taco mix together. Layer ingredients in order given. Serve with taco chips.
Boil water with 1 teaspoon salt and cook macaroni. Do not overcook. Scald milk and add rest of ingredients. Mix well. Combine with macaroni. Sprinkle with paprika and bake in unbuttered dish at 350° for 50 minutes.
Mix sugars, butter and lard together. Add eggs. Sift soda, salt. cream of tartar and flour together and add to butter mixture. Add vanilla. Mix and make into 4 rolls. Wrap in waxed paper and let stand in refrigerator overnight. Slice and bake at 350° for 12 to minutes.
Drain fruit cocktail. Soak gelatin in lemon juice, then dissolve over hot water. Blend cream cheese with mayonnaise and salt. Stir in gelatin. Whip the cream until stiff, adding sugar gradually during last of beating. Fold in cream cheese mixture, fruit cocktail and nuts. Pour into refrigerator tray lined with waxed paper. Freeze until firm, for at least 4 hours.
In a 1 1/2 quart casserole pour pie filling. Spread cake mix on top and dab slices of margarine over the top. Bake at 350° for 20 minutes. Serve with Cool Whip topping. Serves 4.
You will need at least 6 metal 6 to 8-inch skewers.
Rub each hen with salt and pepper and 1 tablespoon mustard. Sprinkle with bread crumbs. Place in square of foil and fold to center. Add onion and tablespoon butter, then fold over the foil tightly. Bake at 450° for 45 minutes, then open foil and bake for 15 more minutes.
Add chili powder, onion powder and Worcestershire sauce to ground beef. Shape into 4 patties (1/2-inch thick). Wrap slice of bacon around each burger; broil or grill.
Combine soft drink powder and sugar. Dissolve in milk. Pour in 6 to 8 glasses. Add scoops of ice cream.
Grease 9 x 13-inch pan. Dump in undrained pineapple. Swirl around to fill in corners. Dump in cherry filling. Swirl to even out. Dump in cake mix to cover. Sprinkle nuts on top. Do not mix. Bake at 350° for one hour or until brown. Serve with whipped cream (Cool Whip) or ice cream.
Saute pepper, onions and celery in bacon drippings. Add tomatoes, tomato sauce, water, mustard, sugar and seasonings. Simmer 25 minutes. Add shrimp and simmer 10 minutes longer. Serve over rice.
Sterilize jars. Wash, peel and mash figs. Place figs, gelatin and sugar in large heavy saucepan. Bring to boil. Lower heat and boil 5 minutes, stirring often. Pour in hot jars. Wipe tops clean. When cool, cover tops with paraffin and let set. Top with lids and rings.
Blend together all ingredients, except white cloves. Remove ham from oven 20 minutes before it is done. Slice fat on ham in crisscross pattern. Place cloves in ham and add glaze. Bake at 400° for 20 minutes, basting if necessary. Instead of vinegar or cooking sherry, the liquid from maraschino cherries can be substituted.
Combine first 7 ingredients in a large bowl, stirring well. Store mix in an airtight container. To serve, place 1 1/2 tablespoons mix in a cup. Add 1 cup boiling water and stir well.
Fry bacon crisp; add egg and onion to ground beef. Form into 4 equal balls. Divide each ball in half and flatten. Place 1 pickle slice, 1 cube cheese and crumbled bacon on flattened meat. Flatten other half of meat; place on top of first half with ingredients sandwiched between. Pinch and seal edges. Bake at 350° for 25 minutes. Spoon 1 tablespoon chili sauce on top of meat and bake for 10 minutes more.
Combine. Add 1/3 cup of mix to 1 cup of hot water. If you like yours a little more chocolatey, just add more cocoa.
In large bowl, toss potatoes with lemon juice. Grate onion; squeeze out liquid and add to bowl with potatoes. Mix in remaining ingredients, except oil. Heat 1/2 inch oil in large skillet over medium-high heat. Portion 1/4 cup measures of potato mixture into hot oil, spacing apart. Cook until golden brown, about 3 minutes on each side, turning once. Drain on paper towels. Keep hot on baking sheet in 325° oven. Repeat with remaining potato mixture, adding oil to skillet as needed. Serve with applesauce if desired. Makes 16 (3 to 4 inch) pancakes.
Mix together cake mix and pudding and 1 to 2 cups water. Batter will be very thick. Spread in cake pan. Layer your chocolate chips and nuts on top. Bake 1 1/2 hours at 350° until done. Very rich, but very good!
Mix flour, salt and baking powder. Cut in Crisco. Add milk all at once; mix until soft. Roll to 1/4 inch thick. Cut into 6 squares. Place apple on each square & sprinkle cinnamon, brown sugar & dab of butter on each apple. Fold corners up over apple & pinch edges together. Place in baking dish, 1 inch apart. Pour liquid mixture over dumplings & bake at 375 degrees for 35 minutes.
Stir all ingredients, except vanilla, in a saucepan over medium heat; stirring constantly. Bring to a boil; boil for 3 minutes. Remove from heat; stir in vanilla. Serve warm over cake or ice cream. Makes 2 1/2 cups.
Mix all ingredients and bake at 350° for 35 minutes in a 9 x 13-inch greased and floured pan.
Mix cheese and butter thoroughly. Stir in spices and sherry. Add walnuts. Refrigerate, but let warm to room temperature to serve. Yield: 3 cups.
Put apples and prunes in roast opening. Tie it together. Bake in 325° oven. Combine sugar and salt. Rub over prepared roast. Put on rack (fat side up) in shallow pan, 40 minutes per pound. Put small potatoes around roast. (Spoon drippings over potatoes while they bake.) One recipe pan gravy.
Combine onions and squash in large pan. Sprinkle with salt. Set aside 1 hour to drain. Combine sugar and vinegar; add celery and mustard seeds and bell peppers. Bring to a hard boil while stirring. Add drained squash and onions; bring to a light boil. Put in jars and seal.
Combine softened cream cheese and Marshmallow Creme; mix until well blended. Serve with fresh fruit and cookies as dippers. Makes 2 cups.
Cream margarine and sugar together. Add other ingredients along with flour. Beat egg whites and fold in. Pour into well-greased funnel pan. Bake for 1 1/2 hours at 300°.