HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, baking powder and salt. Beat egg whites until foamy and gradually add 1/2 cup sugar. Continue beating until meringue will hold up in stiff peaks. Set aside. Cream shortening and gradually add the 2 cups sugar. Cream until light and fluffy. Add flour mixture alternately with milk, a small amount at a time, beating well after each addition. Add vanilla and almond extracts. Add beaten egg whites and fold thoroughly into batter, 3 layers at 375° for 20 to 25 minutes.
Place chops in pan. Slice potatoes. Place on pork chops. Salt and pepper to taste. Cover with mixed soup and milk. Bake at 400° for 1 hour, uncovered.
Layer chicken in bottom of a 2-quart casserole dish. Mix chicken soup and chicken broth well; pour over chicken. Mix lightly. Add eggs, peas and carrots; mix with chicken.
Mix cornstarch and a little water. Add other ingredients. Baste meat overnight. Bake 1 hour, covered, then 1/2 hour, uncovered. Can be served over rice or as is.
Cook spinach according to package directions. Drain well. Mix all ingredients together well. Shape into balls (rounded teaspoonful). Bake at 350° for 20 to 25 minutes. Makes approximately 3 1/2 dozen.
Beat all ingredients together until smooth, except the salted peanuts. Chill. When firm enough to handle, shape into a ball. Roll ball in salted peanuts. Chill until 30 minutes before serving. May be wrapped in aluminum foil and frozen.
Pat roll dough into 10 x 15-inch pan and bake about 6 minutes according to package directions. Mix cream cheese, dressing and mayonnaise until smooth. Spread on baked and cooled dough. Chop vegetables fine and pat on top of dressing.
Cream butter, sugar and eggs. Fold in sour cream. Add vanilla. Add all dry ingredients. Spoon 1/2 of batter in tube pan (greased and floured). Cover with topping; spoon in rest of batter. Cover with remaining topping. Bake at 350° for 60 minutes (toothpick test). Cool completely before removing.
Shell and slice eggs in half lengthwise. Remove the yolk and mash all yolks together with the mayonnaise, mustards, Worcestershire sauce and salt and pepper to taste until smoothly blended and creamy. Use a pastry tube to pipe the creamy yolk mixture into the whites. Sprinkle paprika and parsley on top, if desired. Garnishes such as a slice of olive or pickle can make stuffed eggs particularly lovely.
Place cauliflower and water in 2-quart casserole dish. Cook in microwave covered on Full power 8 to 10 minutes. Let stand covered. Combine onion, celery, parsley and butter in 1-quart dish. Cook on Full power 3 to 4 minutes or until tender. Stir halfway through. Dissolve bouillon in water; blend in cornstarch, soy sauce and pepper. Pour into onion mix. Cook on Full power 2 minutes or until thick. Stir halfway through cooking time. Drain cauliflower. Place in serving dish. Spoon sauce over.
Melt butter, then cool. Sift dry ingredients. Combine egg, orange juice and water; stir in melted butter. Make a well in the center of dry ingredients; add liquid ingredients all at one time. Stir only enough to moisten all dry ingredients. Add nuts, dates, cranberries and orange rind. Stir just until blended. (Do not over mix.) Turn into prepared loaf pan and spread to corners. Bake at 325° for 70 minutes. Remove from oven; cool 10 minutes in pan on cooling rack. This is a very good holiday treat.
Bring 4 cups of water to a boil. Add salt and 2 cups macaroni. Cook 15 to 20 minutes or until macaroni is done. Drain macaroni. Place in a large bowl. Combine cheese, eggs, milk, salt and pepper; mix with macaroni. Pour into baking pan and sprinkle top with grated cheese, paprika and butter. Bake in a 350° oven for 30 minutes.
Grease Pyrex baking dish. Put potatoes in dish. Melt 1 stick of margarine and pour over potatoes. Mix soup, sour cream, cheese, onion, salt and pepper and spread over potatoes. Melt 1 stick of margarine and mix with corn flake crumbs; sprinkle on top of dish. Bake at 350° for 50 minutes or until tender and lightly browned.
Mix water, salt, pepper and sugar. Bring to boil; cool and add vinegar. Clean but do not peel cucumber; slice very thinly. Pour dressing over and let stand 15 minutes. Sprinkle with chopped parsley. Serves 6.
Combine diced green onions, radishes, eggs and potatoes. Blend remaining ingredients. Mix lightly with potato mixture. Chill. Serve on lettuce leaves.
In a medium saucepan over medium heat, cook bacon 3 minutes. Add onions and green peppers. Cook 2 minutes. Add garlic; cook another minute. Add remaining ingredients. Reduce heat and cover until water is absorbed and rice is tender.
Peel and slice potatoes like for potato salad. Cook in skillet with margarine over medium heat. Add some water if needed. When tender, add other ingredients. Simmer ten minutes.
Beat eggs and beat in sugar and butter. Stir the flour, cocoa and salt into the egg mixture. Beat well until well blended. Stir in the chocolate chips and nuts and pour into the buttered pie pan. Bake 35 to 40 minutes until it is set. (Toothpick test doesn't work in this recipe.) Cool completely before cutting.
Mix sugar, flour, cocoa and milk. Start beating and add egg yolks. Cook until thick, stirring constantly. Pour into 2 (9-inch) deep dish baked pie crusts and top with meringue.
Add liquid from Mushrooms to Mushroom Soup. Then into a casserole dish put 2 layers in this order: Green Beans; 1/2 of Mushrooms; 1/2 of Cheese; a little Mushroom Soup; a few Onion Rings. Repeat; reserve most Onion Rings for top. Bake at 350 for 30 minutes.
Mix and freeze. Keep in freezer when not being served. Makes a most delicious salad for the holidays.
Brown beef in skillet; drain. Add salt, tomato sauce, V-8 juice and water; bring to boil. Add vegetables; cook until tender. Simmer for 10 to 15 minutes. Serve over rice.
Cook first 4 ingredients about 10 minutes. Thicken mixture with cornstarch, dissolved in a little water. Then add vanilla. Pour filling into a pastry lined pan. Cover top with pastry and crimp edges. Cut large circle in top about 2-inches for steam to escape. Bake at 450° for 10 minutes and 350° for 40 minutes. Cover top with foil when half baked to prevent pie from becoming too brown.
In large pot, saute onion, celery, carrots, potato and garlic in margarine. Add broccoli and chicken broth. Cover and simmer 15 minutes. Puree mixture in blender, one cup at a time; return to pot. Add milk, marjoram, vegetable seasoning, lemon herb seasoning and pepper. Cook over low temperature (heat), stirring often until of serving temperature.
In a small saucepan, heat the syrup and 1 cup of the corn kernels over low heat until the corn is tender and the mixture is heated through, 10 to 15 minutes.
Reserve a few potato chips for garnish. Preheat oven to 350°. Butter a small casserole dish. Mix all ingredients in casserole. Sprinkle reserved chips on top. Bake for about 30 minutes or until hot and bubbly.
If using frozen tortillas, thaw. In a large heavy skillet brown meat on low heat. Chop onion fine and mince garlic. Add to meat. Cook until tender; add chili powder and tomato sauce. Simmer about 5 minutes. If too dry, add more paste. Lightly grease bottom of deep casserole dish. Place one tortilla in dish; spoon mixture on top and sprinkle with cheese. Continue with all 6 tortillas. Pour hot water around the sides, cover and bake at 400° for 30 minutes.
Combine cucumbers, peppers and onions; sprinkle salt over top and let stand 3 hours. Drain. Add remaining ingredients and cook until tender on medium heat, about 30 minutes. Pour into hot jars and seal. Process in boiling water bath for 10 minutes. I double vinegar and spice mixture for this recipe.	Makes 8 pints.
Slice each sponge in half lengthwise. Lay sponge in 9 x 13-inch (glass preferred) pan to cover bottom. Sprinkle with the rum. Set aside. Mix instant chocolate pudding according to package instructions but do not let it stand. Pour directly over the sponge. Be sure that it covers all the sponge. Mix vanilla instant the same and pour it over the chocolate, being careful not to make a hole in the chocolate layer.
Cook bacon crisp and crumble it. Add sugar and vinegar to drippings. In casserole dish layer green beans. bacon and onions. Pour prepared drippings over green beans in casserole dish and refrigerate overnight. Bake the next day at 350 degrees for 30 minutes. Stir once while baking.
Brown meat slowly. Spoon off excess fat. Add next 6 ingredients. Simmer uncovered until sauce is thick (45 minutes to 1 hour), stirring occasionally. Cook noodles in boiling salted water until tender. Use salad oil in cooking water to keep noodles from sticking together. Drain. Rinse in cold water.
Prepare brownie mix according to package directions. Add pecans and extra can of chocolate syrup. Bake according to package directions. Cool.
Place first nine ingredients in large pot; bring to boil and add remaining ingredients. Cook about 5 minutes. Do not overcook. Other shellfish like crab and clams may be added, if desired.
Combine shortening, sugar and eggs. Sift together flour, salt, baking powder, soda and spices. Add to sugar mixture. Fold in applesauce and nuts. Grease and flour loaf pan and bake 1 hour at 350°.
Heat oven to 375°. Grease baking pan with butter flavor Crisco. Mix butter flavor Crisco, light brown sugar, egg, milk and vanilla in a bowl. Beat at medium speed until well blended. Mix oats and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in potato chips. Drop rounded tablespoonfuls of dough 2-inches apart onto baking pan. Bake for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking pan. Makes about 2 1/2 dozen cookies.
Stir pancake mix and cornmeal. Combine corn, milk, eggs and oil. Add to dry ingredients. Stir until moist. Drop batter from 1/4 cup measure onto hot, lightly greased griddle. Turn once. Makes 16 (4-inch) pancakes.
Combine flour and powdered sugar in bowl. Cut in butter. Press mixture evenly into a greased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Heat oven to 325°. In large Dutch oven, mix meat, carrots, potatoes, celery, onion, mushrooms and water chestnuts. Mix flour, sugar and salt; stir into meat mix. Stir in tomatoes, Burgundy and bouillon. Cover and bake for 4 hours. Do not stir during cooking.
Sift dry ingredients together. Cut in shortening and mix until mealy. Add egg; mix well. Add milk, 1 tablespoon at a time, until a soft ball of dough forms. Roll dough on floured board 1/8-inch thick and cut into 1-inch wide strips. Drop into boiling beef or chicken stock and cook 15 to 20 minutes. Yield: 6 servings. These will enhance any good homemade soup.
Combine flour, baking powder, soda, cinnamon and salt. Beat eggs; add sugar. Mix well. Add oil; mix well. Add carrots and pineapple. Add vanilla. Add flour mixture. Beat at medium speed 1 1/2 to 2 minutes. Pour into a greased and floured bread pan (loaf pan). Bake at 350° for 50 to 60 minutes or until a wooden pick comes out clean. Let stand and cool 10 minutes. Remove from pan.
Combine flour, Parmesan, salt, pepper and dill weed. Roll pork chops in mixture to cover well. Brown chops in electric skillet on both sides. On top of them, spread the onions, sliced. Add 1/3 cup water, cover and simmer on low 15 minutes. Add sliced, unpeeled zucchini and sprinkle the whole thing with leftover flour, to which you've added another 3 tablespoons Parmesan and 1/2 teaspoon paprika. Don't stir it. Simmer it very slowly, covered, for about 25 minutes.
Cook rice in salted water until done. Drain water if there is much left. Add 1 cup sugar, 2 teaspoons vanilla & pineapple to rice. Let cool. Combine cream cheese, remaining cup of sugar & remaining teaspoon of vanilla until smooth. Fold in Cool Whip. Add to cold rice mixture.
Wash, core and cut each tomato into 8 chunks. Peel the onions; chop them roughly and add to tomatoes. Add butter or oil, salt, pepper and herbs. Wrap the mixture in foil and seal the edges well. (You may even want to wrap it in 2 layers.) Tuck the package down in the coals or place it on the grill. Depending on the heat of the fire, allow 15 to 30 minutes, enough time for the onions to get tender. Serve these with grilled hamburgers, steak or chicken for an easy no-pot supper.
In a large mixing bowl, combine eggs, orange juice, cracker crumbs and 1 teaspoon mustard; add to meat. Mix well. Spread evenly into jello ring mold. Firmly pack meat. Invert into shallow pan with sides. Remove sides. Bake at 350° for 50 minutes, until done. Spoon off fat.
Salt and pepper pork chops and brown them in skillet. Set aside. Prepare rice-a-roni as directed on package, but use one can of chicken gumbo soup plus enough water to equal the water measurement on the box of Rice-A-Roni. Do not cook. Pour into a greased 9 x 13 x 2-inch baking dish. Lay the browned pork chops on top. Cover with foil and bake at 350° for about 1 hour.
Heat oven to 400°. Grease bottoms only of four 6-ounce custard cups, 8 large muffin cups, 3 x 1 1/4-inch or 12 medium muffin cups, 2 1/2 x 1 1/4-inch. Beat egg in large bowl. Stir in milk and oil. Stir in remaining ingredients except chocolate chips until flour is moistened. Fold in chocolate chips. Fill cups 3/4 full. Place custard cups on cookie sheet. Bake until golden brown. Custard cups approximately 25 minutes. Muffin cups approximately 20 minutes. Immediately remove from cups.
Spray an 8-inch skillet with cooking spray. Layer ingredients in skillet; cover and simmer 20 minutes until all juices are evaporated.
Season chicken with salt and pepper. Combine flour and paprika; set aside. Combine egg and milk. Dip chicken pieces in the egg mixture, then coat chicken in the flour mixture. Heat oil in the skillet. Place chicken in skillet and cook about 20 or 25 minutes.
Chop the first 6 ingredients. Put in a large jar. In a saucepan, put the remaining ingredients. Bring to a boil and simmer 3 minutes. Cool. Pour over chopped vegetables. Keep in refrigerator. May be frozen.
Mix first 7 ingredients together. Let simmer for 1 1/2 hours. Bring to a light boil. Add pastina, stirring often. Serve with Parmesan cheese sprinkled on top.
Mix all together well in a large airtight canister. Use 1/4 cup of mix in a cup of boiling water to drink.
Cream margarine, sweetener and peanut butter in mixing bowl. Mix in egg, milk and vanilla. Sift in flour, salt and baking powder; mix well. Drop by spoonfuls onto foil-lined cookie sheet. Flatten with hand or fork. Bake at 375° for 10 minutes. Makes 3 dozen.
Beat pudding with milk. In separate bowl, beat cream cheese and Cool Whip. Fold into pudding mixture. Serve with fresh fruit.
Brown chopped onion in butter. Add all ingredients. Shred the beef before adding. Simmer 30 minutes.
Combine all ingredients in a 1 1/2-quart casserole. Bake in 350° oven for 1 hour.
Brown 1 cup white sugar to a darkened color in an iron skillet. Do not burn, then set aside. Mix together 1 cup unbrowned sugar, egg, cornstarch and milk. Slowly add this mixture to browned sugar in the iron skillet and stir until mixture is thick and smooth. Pour in crust and top with meringue. Bake at 325° until golden brown. Makes 2 small pies or 1 large pie.
Preheat oven to 375°. Blend soup, milk, salt and pepper. Arrange alternate layers of potatoes, onion, cheese and sauce in a greased 1 1/2-quart casserole dish. Dot with margarine. Sprinkle with paprika. Cover and bake 1 hour. Remove cover; bake 15 minutes longer. Serves 6.
Beat eggs; add sugar and beat some more. Melt oleo and add to mixture. Add flour, baking soda and cinnamon. Mix well. Fold in apples. Bake in a 13 x 9-inch greased Bundt pan. Bake at 350° for 45 minutes or until cake tests done. Sprinkle top with powdered sugar, when cooled, to dress it up.
Mix first four ingredients in large bowl. Combine next six ingredients in medium-sized bowl. Add flour mixture to cereal all at one time. Microwave raisins in water to plump. Mix in raisins. Divide evenly into 12 muffin cups. Bake 18 to 20 minutes at 400°, or bake in pan and cut in 12 equal parts. Can be wrapped individually and frozen.
Boil all ingredients, except peaches, until sugar dissolves. Divide peaches into 2 quart-sized jars. Slowly pour juice over peaches. Heat lids for jars, place lids on jars and seal. Let set for 2 to 3 days.
Place drained broccoli in casserole dish. Combine soup and cream cheese. Add most of the shrimp and then pour over all the broccoli. Sprinkle remaining shrimp on top of casserole. Bake at 350° for 15 to 20 minutes. Makes 6 to 8 servings.
Mix together Cool Whip, sour cream and vanilla pudding. Cut Twinkies in half lengthwise. Place in bottom of a 13 x 9-inch pan. Cover Twinkies with Cool Whip mixture, then strawberries and pineapple. Cover and refrigerate a few hours before serving.
Mix first four ingredients. Put 1 tsp. on each cracker and broil until lightly brown. Serves 12.
Melt 1 stick margarine and use graham cracker crumbs to make crust. Beat eggs, powdered sugar and remaining 2 sticks margarine for 15 minutes. Pour over crust. Place cut bananas on top of this. Put pineapples (drained) on this. Spread Cool Whip on top of this. Then add nuts and garnish with cherries.
Slice onion and tomato. Add yogurt and enough salt; mix well. Serve with the Biryani. One small finely chopped chili may be added to this and mixed well.
Mix all ingredients together. Place in a 1 1/2-quart casserole dish. Top with one package of the Fritos. Bake at 250° for 30 minutes.
Melt butter and chocolate. Add milk and vanilla. Mix flour, sugar and eggs together and then mix all together. Pour into 9-inch unbaked pie shell. Bake at 350° for 25 minutes.
Brown meat and put in slo-cooker. Add all of the other ingredients except the spaghetti. Stir. Cover and cook on high for 4 hours. Stir in spaghetti noodles the last hour and stir occasionally.
Stir pumpkin into eggs. Mix salt, flour, spices with sugar and stir into pumpkin. Add milk gradually and mix well. Pour into pastry shell. Bake in 400 degree oven for 45 to 55 minutes or until a knife inserted in center comes out clean.
Cook noodles in 1 1/2-quarts salt water for 6 minutes or until tender. Drain and place in a buttered 9-inch spring-form pan. Mix together all ingredients and pour over noodles. Bake at 325° for 1 hour or until firm. Chill well before serving. Serves 8 to 10.
Mix hash browns, onion and pepper in baking dish; pour melted margarine over potatoes. Layer cream of chicken soup and sour cream. Cover with shredded Cheddar cheese. Top with crushed corn flake crumbs. Bake, uncovered, 1 hour at 400°.
Combine ground beef and rice, forming into balls about 1 1/2 inches in diameter. Combine soup and other ingredients in skillet and place meat balls in mixture. Cover and simmer over low heat for 1 hour or a little longer. Makes about 6 servings.
Dissolve gelatine in 1/2 cup water. Heat soup to boil. Add the cream cheese and stir until dissolved. Add gelatine and mayonnaise. Stir. Mix all ingredients together in 6-cup mold. Chill overnight.
Put Jell-O in separate bowls (dry). Add 3/4 cup applesauce to each bowl. Stir until blended well. Place two double crackers end-to-end on rectangular platter. Spread lime mixture (1/4 cup) on crackers. Place new cracker layer on top. Spread strawberry mixture (1/4 cup) on new cracker. Repeat layers (fairly thin) until end with cracker on top. Prepare topping following directions except omitting vanilla and adding sugar and extract before beating. Top, then chill at least 30 minutes in refrigerator. Serves 12 to 14 people.
Heat water and oleo, then add flour. Mix. Let cool. Add unbeaten eggs, one at a time, mixing well. Pour mixture into 9 x 12-inch greased pan. Spread mixture on bottom of pan and a little up the sides. Bake 35 minutes at 400°. Pastry will puff up like a cream puff. Let cool.
Butter a medium casserole dish. Place asparagus on the bottom. Mix together the green peas, mushroom soup and Cheddar cheese soup and pour over the asparagus. Sprinkle with the bread crumbs. Bake at 350° for 45 minutes.
Wash and dry fillets. Spread in 13 x 9-inch pan. Cover with first 3 ingredients. Spread and blend. Bake 1 hour at 250° to 275°.
In blender container or bowl of food processor using metal chopping blade, place peach chunks, yogurt, orange juice and rind. Process until very smooth. Cover and chill. Ladle into chilled bowls or short wide top wine glasses. Top each with a slice of peach and a mint sprig. Makes 2 1/2 cups.
Mix gin with the juice. Fill the glasses in half with crushed ice and fill the other half with the mixture. Decorate with cherries.
Bake cake according to package directions. Punch holes with fork all over cake. Mix pineapple and sugar in saucepan; heat until sugar dissolves, then pour over cake. Make pudding by package directions; when thick, pour over cake. Chill, then spread whipped topping over top and refrigerate.
Dissolve Jell-O in hot water. Add 7-Up; pour into a 9 x 12-inch dish and chill slightly. Add pineapple and bananas and let gel. Beat the cream cheese into prepared Dream Whip until smooth; spread over Jell-O and chill.
Preheat oven to 350°. In a small mixing bowl, sift first 4 ingredients. Add oats, stirring to combine; set aside.
Place wings in single layer of container and marinate overnight or several hours in sherry, soy sauce, ginger root, garlic and brown sugar (liquid to cover or almost). Drain marinade and cook at boil for 6 to 10 minutes. Preheat oven to 400°. Place marinated wings in single layer in baking pan(s) and pour boiled marinade in to cover bottom of pan(s) to 1/2-inch. Bake for about 35 minutes, turning over wings or baste with additional liquid if necessary. Test for doneness. Should be golden brown.
Cream margarine, oil and sugar well. Add eggs one at a time. Alternate adding milk and flour, beating at low speed. Add vanilla last. Put 3 Tbsp batter on griddle. Cook only a few minutes. Do not flip or turn. Make as many layers as you want. Cook layers on griddle on stove or thin layers in oven (best on top of stove). If done in the oven, use 1/3 cup batter and bake in 325 degree oven for 10 minutes.
Cream together margarine and sugar. Add flour, chips and nuts. Drop by spoon onto nonstick baking pan. Bake 15 to 18 minutes at 350°. When cool, sprinkle with sugar.
Mix all together. Cook in crock-pot 4 hours on medium or bake at 400° for 30 minutes.
Melt oleo or butter in 7 x 11-inch pan. Pour in mixing bowl. Add sugar, eggs, flour, baking powder and salt. Slice apples and put in bottom of pan. Put batter on top. Sprinkle with sugar and cinnamon. Bake at 375° for 40 minutes or less.
Mix pretzels, melted margarine and 1/2 cup sugar. Press in 10 x 13-inch pan. Bake 10 minutes at 350°. Mix cream cheese, 1 cup sugar and Dream Whip. Spread over cooled crust. Dissolve Jell-O in pineapple juice. Add defrosted strawberries and juice in separate bowl. Let stand until partially set, then pour over cream cheese and chill. If desired, chopped pecans can be added to pretzel crust.
In a large bowl, stir together soup and mayonnaise until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Serve mixture on leaf lettuce. Cover and refrigerate any remaining salad mixture. Makes 5 cups or 8 servings.
Brown beef and drain. Season with salt and pepper. Add onions and mushrooms and cook until tender. Mix milk and flour. Add to meat mixture. Cook until thick. Serve over buttered noodles.
Saute celery and onion in small amount oil. Mix next 5 ingredients well, then all remaining ingredients together. Place in well oiled 2-quart casserole. Sprinkle with almonds and paprika. Bake at 350° for 45 minutes. Serves 10 to 12.
Mix together in punch bowl sugar, pineapple juice and lemonade. Add ice cream (solid). Pour ginger ale over ice cream. Stir lightly. Serve at once.
Combine all marinade ingredients. Pour marinade over chicken. Cover and refrigerate for 4 to 8 hours.
Grate cabbage and pepper. Add celery seed, salt, sugar and vinegar. Mix thoroughly; refrigerate. Tastes best when made the day or several hours before serving.
Cream together first 4 ingredients and bring to a boil; boil 3 minutes. Remove from stove. Add vanilla, peanut butter and oats. Beat until thick and spoon onto wax paper. Let them cool until firm.