HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites to partial froth and add salt and cream of tartar. Continue beating until mixture holds shape. Add 1 cup of sugar, all at once. Beat until mixture holds shape. Then add 1 cup of sugar, gradually, beating slightly. Add vanilla. Pour in a large baking sheet with greased brown bag at bottom. Bake at 250° for 40 to 45 minutes. Should be dry and crisp. Cut into 24 squares and serve with strawberries and whipped cream or bitter-sweet chocolate.
Let the cream cheese come to room temperature. Combine with sour cream, taco seasoning, onion and green pepper. Spread in a shallow dish. Top with tomatoes, lettuce and cheese. Serve with chips.
Wash cucumbers. Cut 1/4-inch from each end. Slit cucumber lengthwise into 4 pieces. Pack into 1 gallon large mouth containers, ends up. Don't overpack. Put in dill, garlic, water and vinegar until almost full. Take out some liquid and dissolve salt. Put back into jar. Let stand in sunlight 6 to 8 hours. Chill and eat. Must be kept in refrigerator.
Combine all ingredients; simmer slowly for 1/2 hour. Use with any kind of meat; especially good with corned beef. Yield: about 5 cups.
Work butter and sugar until light in color. Add 1 egg at a time, then vanilla. Mix baking powder with flour. Add to other mixture, gradually, and mix and knead until dough can be rolled into rope-like strand. Cut into lengths; shape into wreaths or braids. Brush tops with beaten egg and sprinkle with sesame seed. Bake in a 350° oven for 20 minutes. Makes a dozen.
Blend together first three ingredients with fork. Add lard. Mix until crumbly. Then in small bowl, mix water, eggs and vinegar. Pour into flour mixture and mix until moist. Makes 6 crusts.
In large frying pan, saute onions, peppers, tomatoes and garlic in oil for about 5 minutes. Add chicken. Stir in bouillon and spices. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand until rice is tender. Serve with tortilla chips and picante sauce. Serves two or three.
Combine fruit and chill. Fold coconut into whipped milk. Arrange alternate layers of fruit mixture and whipped cream in parfait glasses. Garnish with additional coconut and whole strawberries.
Coat chicken with seasoned coating mix as directed on package and arrange in single layer in ungreased shallow baking pan. Bake at 400° for 40 to 50 minutes or until tender. Meanwhile, combine cheese, bacon, mayonnaise and peppers, blending well. Spread over baked chicken and broil for 5 minutes. Makes 4 servings.
Pour pie filling in 9 X 13 pan. pour pineapple over pie filling. Sprinkle cake mix on top. Drop pieces of oleo on top of cake mix, Bake until cake is done. Serve with cool whip.
Preheat oven to 350°. In a small bowl, mix 5 tablespoons sugar and 2 teaspoons cinnamon and set aside. Peel apples and cut into thin slices; set aside. In a large bowl, beat eggs until thickened. Add 2 cups sugar and oil to egg mixture; mix well. Resift flour (using soup strainer) with baking powder in a large bowl. Add flour and baking powder to egg mixture alternating with vanilla extract and orange juice, ending with flour mixture. Pour about 1/4 batter into a greased and floured tube pan. Add cinnamon-sugar mixture to sliced apples, toss to coat apples. Place 1/3 of apples on top of batter. Continue to add more batter and apples, ending with batter. Bake at 350° for 1 hour 15 minutes, checking to ensure it's baked through. May need to bake an additional 5 to 10 minutes if necessary. Batter may be slightly moist when done.
Mix ingredients in baking dish, greased. Bake at 350° for 20 to 30 minutes, stirring it occasionally, until done.
Boil turkey heart, liver and gizzard for 1/2 hour, cool and grind in meat grinder. Also, grind the carrots and onion and store in separate containers in refrigerator until ready to stuff turkey. Then, mix all ingredients together and loosely stuff turkey. Yields 12 cups.
Combine 2 tbs. melted butter, spices, and sliced peaches with juice. Stir cornstarch and water together. Mix into peach mixture. In another bowl mix milk, sugar, flour, baking powder, and salt. Melt 1/2 cup butter in 13 x 9 x 2-inch pan. Pour batter over melted butter. Spoon peaches over batter. Mix together the sugar and cinnamon and sprinkle over top. Bake at 350° for 1 hour, or until golden brown.
Clean, devein and butterfly shrimp. Place in a 9 x 12-inch greased dish. Crush Ritz crackers; place over top of shrimp. Melt butter; sprinkle over top of crackers. Sprinkle with garlic powder and parsley. Bake at 350° for 15 to 20 minutes, or until shrimp are opaque.
Combine by hand all the ingredients and form into medium size balls. Drop onto ungreased cookie sheet. Bake in preheated 350° oven for 8 to 10 minutes. Cookies will start to crack on top when finished. Do not overcook. Allow to cool 15 minutes.
Mix first 3 ingredients together. Melt butter and 3 tablespoons cocoa. Stir milk, vanilla to taste and chocolate mixture into first mixture. Pour into deep pan. Loaf pan can be used.
Mix all ingredients in baking dish and cover with 1 can of Comstock cherry pie filling. Add 1 cup sherry wine. Bake 1 hour at 350°. May be made ahead and reheated.
Preheat oven to 350°. In a 2-quart well-greased casserole, evenly layer potatoes, meat, carrot and celery. Top with pepper rings and tomatoes. Sprinkle with salt and pepper and a little shredded cheese. Cook and cover for 2 hours.
Mix ingredients together and pour into an uncooked deep dish pie crust. Bake at 300° for 40 minutes or until knife inserted halfway between center and outside comes out clean (at times I have cooked pie for 1 hour). May be poured into 2 smaller pie crusts and cooking time adjusted accordingly.
Boil all the ingredients until the water is gone (high heat), stirring constantly. Put in shallow baking pan in 250° oven. Bake for 1 hour or until desired doneness. Stir about every 15 minutes.
Preheat oven to 325°. Beat eggs. Add oil, brown sugar, apricots and cake mix. Pour batter into a greased tube pan. Bake 45 minutes until done. Cool right side up for 25 minutes. Sprinkle with powdered sugar.
Bring milk, salt and rice to a boil, stirring frequently. Lower gas to simmer. Cover and cook 1 hour and 15 minutes. After 1 hour and 10 minutes, slowly pour in sugar (stirring, not to stick to pot), egg at room temperature and, finally, the vanilla. Bring to boil. Remove from heat; sprinkle with cinnamon. Chill.
Thoroughly blend sugar and oil; add eggs, one at a time. Mix together dry ingredients and gradually add to mixture. Stir in grated carrots and nuts. Pour into 3 greased 8-inch pans or two 9-inch pans. Bake at 375° for 30 to 35 minutes.
In a large bowl, combine all ingredients. Mix well. Shape mixture into a loaf. Place on a rack in a shallow pan. Bake, uncovered, in 350° oven for 1 hour.
Burn one-half cup sugar in iron skillet to a deep brown, add water, shake well until all sugar is dissolved and set aside to cool. Cream shortening and sugar thoroughly, add egg yolks that have been beaten until thick and lemon colored. Add milk and mix flour sifted three times with baking powder and soda. Then add burnt sugar liquid and lastly the beaten egg whites and flavoring. Bake in layers at 350° until done. Cover with Caramel Frosting.
Prepare pastry shells according to package directions. Meanwhile in a 2-quart saucepan, combine pie filling, raisins, pecans, orange peel and cinnamon. Heat through, stirring occasionally. Scoop ice cream into shells; top with apple mixture.
Preheat oven to 350°. Combine vanilla, oil, sugar, egg whites and skim milk. Sift together baking soda, flours, cocoa, cinnamon, nutmeg and salt. Add dry ingredients alternately with zucchini to the first mixture. Stir in 1/2 cup chocolate chips, if desired.
Mix sugar and cinnamon in a bag. Shake quartered biscuits in cinnamon mixture to coat. Place in lightly greased Bundt pan.
Sift together flour, baking powder, baking soda, salt and sugar. Mix in butter and raisins. Mix sour milk and eggs together and pour into flour and knead. Form into a round and mark with a cross. Put in hot skillet and bake in oven at 350 degrees for 20 minutes or until browned.
Mix vinegar, sugar, oil, salt and pepper. Mix well. Pour over vegetables. Toss to coat evenly with dressing. Refrigerate several hours.
Mix together and bake at 350° for 45 minutes. During the last 15 minutes put shredded cheese on top and melt.
Mix in a large stainless steel pan. Add ground vegetables to mixture and cook for 3 minutes. Can in clean pint jars. Makes about 12 pints.
Put in 9-inch Pyrex dish. Bake 350° for 20 minutes. Dip or use knife and spread on Triscuits or Wheat Thins.
Wash and clean brains. Beat with mixer. Add baking powder, salt, pepper and milk to brains. Mix with mixer. Add flour to make a stiff batter. Drop by spoonfuls into hot grease. Brown one side, then turn over, flatten with spatula and brown on other side. Yields 6 to 8 sandwiches.
Cook until thick. When cool, spread on top of Dream Whip and cream cheese topping. Sprinkle top with nuts.
Preheat oven to 400°. Grease 12 medium-sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins. Makes 1 dozen.
Coat chicken with flour; reserve remaining flour. In skillet over high heat in hot oil, brown chicken. Remove from skillet. Into hot oil, stir onions and remaining flour. Cook 2 minutes. Stir in bouillon, paprika, salt and pepper and 1 1/2 cups water. Add chicken; reduce heat. Cover and simmer 25 minutes or until tender, turning once.
Cook beef and soup very slowly, about 2 to 3 hours; when done, add cooked rice and simmer 5 minutes.
Preheat oven to 375°. Spray muffin tin with cooking spray. Combine first 4 ingredients in a large bowl. Combine bananas, applesauce, orange juice and egg. Add dry ingredients to liquid ingredients; stir until smooth. Spoon into muffin pan and bake 25 to 30 minutes.
Place margarine, cocoa, sugar and milk in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat. Add vanilla, peanut butter and oats. Drop by spoonfuls onto waxed paper.
Melt butter. Combine eggs, butter, mashed bananas, flavoring and water. Add cake mix and blend. Beat for about 4 minutes. Bake in a 10-inch greased tube pan for 40 minutes at 350°. Can be baked in 2 small pans.
Dip 4 chicken breasts in flour, then into beaten eggs, then into seasoned bread crumbs. Brown chicken in butter and remove from skillet. Place chicken breasts flat in baking dish and sprinkle with garlic salt. On each piece of chicken, put one piece of cooked ham. Sprinkle with shredded Mozzarella cheese on top. Pour sweet cream over chicken. Top with enough fresh chopped parsley to cover. Bake at 350° for 45 minutes until brown on top.
Brown hamburger and onion. Season. Combine vegetable soups and 1/3 can water. Alternate layers of potatoes, soup mixture and hamburger in greased casserole. Repeat until all are used. Blend mushroom soup and 1/3 can water. Pour over layers. Bake at 350° for 2 hours. Yields 8 to 10 servings.
In 12-inch skillet, heat oil over medium high; brown chicken. Drain. Stir in tomatoes, mushrooms and garlic. Combine with soup mix. Reduce heat to low and simmer 45 minutes. Serve over hot noodles.
Preheat oven to 500°. Using an open roasting pan, place prime rib in pan. Sprinkle with seasonings. Gently rub with olive oil. When oven has been completely preheated, cook roast 5 minutes per pound. When meat has cooked the allotted time, turn oven off. Leave the meat in the oven to rest for at least 2 hours. It can wait up to 4 hours. Do not open oven doors from the time you put meat in until you are ready to serve. Meat will be rare and juicy.
Heat beans thoroughly and add sugar. Chill onion, oil and vinegar. Shake well and pour over beans. Rechill before serving.
Cut cake in half crosswise to make 2 layers. Draw syrup from strawberries into top of double boiler. Sprinkle in the gelatin and stir until dissolved. Add to berries. Chill until mixture starts to thicken. Fold into the cream which has been whipped and sweetened with the sugar. Fill and frost the cake. Chill a few hours before serving.
Place the apples and walnuts in a food processor and pulse until fairly finely chopped. Transfer to a bowl and stir in red wine, honey and cinnamon. Serve chilled or at room temperature. Makes about 1 1/2 cups. The Apple Haroset can be refrigerated, covered, for up to 6 hours.
Mix in a medium bowl margarine, mustard, poppy seed, onion and Worcestershire sauce. Take the party rolls out of the tin tray as a whole piece (do not tear them apart); cut through the center of the bread vertically so that you have a top and a bottom. Place the bottom of the bread back into the tray. Spread the butter mixture evenly on each bottom. Then sprinkle the ham over the margarine and then the cheese over the ham. Replace the top of bread. Lightly press down on the top to make sure secure. Bake at 350° for 15 minutes or until lightly brown.
Bring to a boil the sugar, salt, butter and milk for 6 minutes and stir as it melts. Pour over the chocolate and marshmallow cream. Add nuts and pour into buttered pan. Let stand several hours and cut. Store in tins. Makes about 5 pounds.
Dissolve tea in hot water. Combine sugar and 2 cups cold water and boil for 5 minutes. Add tea mixture, lemonade and extracts. Heat thoroughly. Add 8 cups cold water and mix well. Makes 3 quarts. Serve hot or iced.
Brown ground beef; drain. Add other ingredients. Cook over medium heat for 1 hour or until ready to serve.
Mix the first 6 ingredients until fluffy. Add next 4 ingredients. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Can be filled with filling. Press thumbprint and fill. Makes 6 dozen.
Layer chicken in greased casserole dish. Mix 1 cup broth and soups; whisk together. Pour over chicken. Mix 1 cup broth, stuffing mix and butter. Pour over chicken. Bake at 350° for 30 minutes.
Dissolve jello in boiling water. Add partially thawed strawberries. Stir until jello begins to thicken. Add sliced bananas.
Mix together well cream cheese, beef and Worcestershire sauce. Add finely grated green onions. Mix well. Form into 2 logs and roll in finely chopped pecans. Roll logs in plastic wrap and refrigerate. Can be made several days ahead of use. Serve with wheat crackers.
The night before: In 2-quart mixing bowl, dissolve yeast in water, then gradually mix in flour. Set in warm place overnight (i.e. in oven, warmed to 90°, turned off and door left closed). The next morning, mix in remaining ingredients. Batter should be thin after mixed. Best if cooked on electric griddle at 295° to 300° at the table! Don't make ahead. Maple syrup time!
Mix over stove until blended. Pour over turkey breast. Put in a 325° oven and cook for approximately 1 hour and 10 minutes. Put tinfoil over breast when cooking.
Brown meat and onion in large skillet. Add remaining ingredients. Bring to boil and simmer for about 30 minutes. Add chili powder, if you like.
Heat broth, water and soy sauce in large saucepan. Add carrots, celery and onions; cook 15 minutes. Add mushrooms, spinach; reduce heat and simmer covered about 15 minutes.
Line an 8 x 8 x 2-inch baking pan with clear plastic wrap. Pour cereal into large bowl. In saucepan, combine corn syrup and sugar. Bring to boil over medium heat, stirring often. Boil for 1 minute. Remove from heat. Stir in peanut butter until smooth. Pour over cereal and quickly stir. Press into prepared pan. Cool at least 15 minutes. Invert pan onto cutting board. Remove plastic wrap and cut into squares. Makes 16 servings.
Allow cheeses to come to room temperature. Add garlic powder or garlic salt and combine. Add nuts and mix well. Make sure cheeses are mixed well and pecans are evenly distributed. Shape into ball or log and roll in chili powder. Chill.
Cream the sugars and shortening. Add 1 egg at a time to sugar mixture. Stir in dry ingredients. Stir in pumpkin and water. Bake at 350° for 1 hour or until toothpick comes out clean.
Cook, peel and dice potatoes. Combine potatoes with cheese, mayonnaise, onion, salt and pepper. Place in a 9 x 13 x 2-inch baking dish. Top with bacon and olives. Bake 1 hour at 350°.
In a large bowl mix the first 5 ingredients. Then stir in grated carrot, raisins, nuts, coconut and apple. In a separate bowl beat eggs, salad oil and vanilla. Stir this mixture into flour mixture until batter is just combined. Spoon into greased muffin cups, filling to the top. Bake at 350° for 20 minutes. Makes 14.
Mix lemonade according to directions on can. Mix together all liquids. Add sherbet when ready to serve.
Chop or grind vegetables. Place in bowl. Sprinkle with salt. Allow to stand overnight. Drain. Add sugar, vinegar and cayenne pepper. Add spices tied loosely in a thin cloth. Simmer 45 minutes. Pour at once in jars; seal.
Boil chicken in water until tender. Remove chicken and save broth. Cut chicken into bite-sized chunks. Melt margarine over medium heat in large skillet. Add cornstarch, stirring constantly. Add milk all at once, stir and add 1 cup broth. Stirring constantly, until thickened, add salt, pepper and chicken. Simmer 10 minutes. Serve over cornbread.
Dip veal first in seasoned flour, then in beaten egg and lastly in fresh bread crumbs. Pat firmly to make a neat coating. Fry in hot butter, turning often to brown evenly, until golden brown. Take about 6 to 8 minutes. Serve very hot. Garnish with lemon slices.
Mix ingredients together and put into a small casserole dish. Top casserole with crushed Ritz crackers sprinkled with melted butter. Bake at 350° for 30 minutes.
Slice the deer tenderloin crosswise into steaks and pound well. Place in a bowl and cover with milk. Sprinkle with 1 teaspoon salt and let stand for 30 minutes. Drain and sprinkle with salt to taste. Dredge with flour. Fry in small amount of shortening until lightly browned and serve hot.
Brown pork chops in small amount of oil. Drain. In a medium boiler, melt butter; add rice, stirring constantly. Cook rice until it starts to brown. Pour into a 13 x 9 x 2-inch baking dish. Add beef consomme. Place pork chops on top of rice. Cover and bake at 350° for 1 hour or until all liquid is absorbed and rice is tender.
Day 1: Do nothing on day you make or receive mixture. Day 2, 3, 4: Stir well with wooden spoon once a day. Day 5: Put in large bowl with lid. Stir well. Add to mixture 1 cup sugar, 1 cup flour and 1 cup milk. Stir well. Do not refrigerate! Day 6, 7, 8, 9: Repeat Day 5. Stir and put 1 cup of mixture into 3 small containers. Keep one, give other 2 to friends. (The 3 cups of mixture in containers are starters and are already on Day 1.) To remaining batch, add above ingredients on Day 5 and pour into two well-greased and sugared (powder) loaf pans or 1 bundt cake pan. Bake at 350° for 40-50 minutes. Cool 10 minutes.
Combine butter, brown sugar, salt and 3/4 cup half and half in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Do not boil. Combine cornstarch and remaining 1/4 cup half and half. Gradually stir into brown sugar mixture. Cook over low heat, stirring constantly, until mixture thickens. Stir in vanilla. Yields 2 cups.
Beat eggs well; add sugar and blend thoroughly. Add cream, melted butter, then sifted dry ingredients and mix well. Chill dough. Roll out thin and cut out, using paper pattern to fit Goro iron. Place on heated iron; turn to bake other side. After removing from iron, cut in thirds while still warm. Store in an airtight container or a dry area. Keep rest of dough chilled while rolling out individual pieces.
Beat first 6 ingredients until mixed. Cook until thick on cool. Add mustard and salad dressing or mayonnaise.
Combine in a large 3-quart covered baking dish. Microwave on High for 5 minutes.
Separate eggs and beat yolks lightly. Add sugar, flour and butter. Add milk. Fold in beaten egg whites (not stiff). Add vanilla. Pour in unbaked pie shell and sprinkle nutmeg over top lightly. Bake at 450° for 10 minutes and then reduce to 250°. Bake until done, about 12 to 15 minutes.
Preheat oven to 350°. Grease large baking sheet. Place 3/4 cup raisins and 1/2 cup flour in food processor, and pulse until raisins are coarsely ground. In large mixing bowl, stir together chopped raisins with remaining 2 1/2 cups flour, baking powder and salt; set aside.
Thoroughly combine all ingredients in oblong baking dish. (Less margarine can be used to suit your own taste.) Bake at 350° approximately 45 minutes.
In a large mixing bowl, beat topping mix with 1 cup milk and vanilla. Beat at high speed with electric mixer until topping thickens and forms peaks. Add remaining milk and pudding mix. Blend at low speed, then high speed for 2 minutes. Spoon into pie shell and cool for 4 hours.
Mix pepper, salt, sugar, vinegar, salad oil and water. Bring to a rolling boil. Set aside to cool. Pour liquid over the combined vegetables. Let this sit in the refrigerator overnight before serving.
Drain the pineapple well. Mix with shredded carrots and raisins. (To plump raisins, let them sit in warm water for 10 minutes and drain.) Add walnut pieces. Moisten with a little mayonnaise. Chill before serving.
Mix well all the ingredients in a large bowl and refrigerate for 4 to 5 hours. Makes about 2 quarts. Recipe doubles well for large gatherings. This is a very light dessert.
Cook vinegar,	sugar,	margarine and milk to soft ball stage. Pour candy mixture over peanut butter and marshmallow cream and beat until thick. Pour into buttered pan.
Wash burghul; drain water. Cut very fine the parsley, cucumber, green onions and green pepper; mix with the burghul.
Mix salt, mustard, onion and half of vinegar. Add other ingredients alternately. Add celery seed last. Chill.
Mix cake mix, egg and butter together. Spread in a 9 x 13-inch pan. Mix the cream cheese, 2 eggs and powdered sugar. Pour 1/3 cup of the cream cheese mixture over cake batter. Bake at 350° for 35 minutes. Sprinkle 1/3 cup powdered sugar mix over top. Cool and cut into squares.
Cut corn off raw. Mix vinegar, sugar, celery seed, turmeric and salt. Mix together with the vegetables and cook for 1 hour. A big kettle makes one batch. Makes about 5 pints.
Put apples in water with cinnamon and sugar. Cook until tender. Mix flour, lard and milk. Roll out crust 1/8-inch thick. Cut in rectangles and place 1 tablespoon of apples in center. Fold and crease edges. Fry in melted butter.
Heat oven to 350°. Spray a 13 x 9-inch baking dish with nonstick spray. Cut chicken, onion and green pepper into strips. Saute with Pam. Sprinkle with enchilada seasoning. In a medium bowl, combine sour cream, yogurt, soup and chilies. Mix well. Sprinkle a small amount of cheese in tortilla and spread about 3 tablespoons sour cream mixture down the center of each tortilla along with chicken mixture. Roll up and place in baking dish. Cover with salsa and remaining sour cream mixture. Cover with foil. Bake at 350° for 25 to 30 minutes or until hot and bubbly. Remove foil. Sprinkle with cheese. Return to oven and bake, uncovered, for 5 minutes. Garnish with lettuce and tomatoes. Makes 6 servings.
Sift dry ingredients.	Cream butter, Crisco and sugar. Add all together and cook for 1 hour and 25 minutes.
Melt butter or margarine in medium saucepan over low heat or microwave in suitable container. Add graham cracker crumbs, peanut butter and sugar. Mix until smooth. Spread in a 9 x 13-inch pan. Melt together chocolate bits and butter or margarine. Spread over peanut butter mixture. Chill until firm. Cut into small squares. Store, covered, in refrigerator.
Combine first 8 ingredients and mix well. Gently stir in crabmeat. Put in buttered 1-quart casserole and bake at 375° for 15 minutes. Garnish with chopped parsley. Serve with crackers. Yield: 2 3/4 cups.