HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites. Add sugar, vanilla and baking powder. Fold in crushed Ritz crackers and nuts. Fold with a spoon. Butter a 9 x 13-inch greased dish and bake at 325° for 30 minutes. Put small Cool Whip on while hot. Cool completely. Add large Cool Whip. Sprinkle 1/2 cup nuts on top. Delicious!
Prepare brownie mix according to package directions. Add remaining ingredients. Bake at 350 degrees for 30 minutes.
Sift together flour, sugar, baking powder, salt and yellow cornmeal. Add eggs or whites, milk and oil. Beat with mixer or by hand just until smooth. Pour into 9 x 9 x 2-inch greased pan and bake at 425° for 20 to 25 minutes.
Mix pudding with crushed pineapple, stir well. Add chunks and nuts. Fold in Cool Whip and refrigerate. Add bananas right before serving. Quick, easy and excellent!
Add syrup, sugar and margarine in saucepan. Boil gently for 5 minutes, stirring occasionally. Cool slightly. Place the broken pecan pieces in the pie shell. Mix the eggs, vanilla and salt together, then slowly stir in the cooled syrup. Pour over the pecans. Bake at 375° for 35 to 40 minutes or until a tester comes out clean. Cool on rack. Serves 8.
Blend beef and pork in a bowl. Add next 6 ingredients; mix to blend. Stir in apples. Shape into loaf on jelly roll pan. Bake in preheated 350° oven for 45 minutes. Drain off excess fat. Combine potatoes and broccoli; frost loaf with potato mixture. Sprinkle top with Cheddar cheese. Bake 15 minutes longer. Let stand about 5 minutes before removing to warmed platter.
Put all ingredients together in double boiler and cook 1 1/2 hours. Stir with fork several times to lift from bottom. Fry 4 strips of bacon, put bacon fat with rice, crumble bacon and add just before serving in mounds.
Mix all ingredients, except pie filling. Batter will be stiff. Spread 1/2 of batter in a 9 x 13-inch pan, then spread pie filling on top of that. Spread remainder of batter. Drop by spoonfuls. When finished baking, sprinkle with powdered sugar. Bake at 350° for about 45 minutes. May also top with whipped cream, if desired.
Saute onion and garlic in olive oil until clear, but not brown. Add remaining ingredients. Stir until heated through. Bake at 350° for 25 minutes. Serve hot or cold. Enjoy!
Place chicken in bottom of casserole dish. Mix mushroom soup and chicken broth. Pour over chicken. Cut in pieces 1 stick margarine. Place over soup mixture. Mix flour and milk and pour over chicken. Pour 3 cups chicken broth on top of this. Add English peas and carrots. Bake at 350° for 45 minutes to 1 hour.
Makes 2 loaves. Soak raisins in bourbon for 30 minutes; drain, reserving bourbon. If necessary, add more bourbon to make 1/3 cup. Preheat oven to 350°. Generously grease 8 x 4 x 2-inch loaf pans and line pan bottoms with greased wax paper. In bowl, cream butter and 1/2 cup sugar with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating well. Add flour in thirds, alternating with bourbon. Mix until well blended. Stir in raisins, pecans and vanilla. In large bowl with clean beaters, beat the egg whites until soft peaks form (tips curl) when beaters are raised. Gradually beat remaining sugar in; beat until stiff peaks form. Fold about 2 cups of beaten egg whites into batter to lighten it. Then gently fold the remaining beaten egg whites into mixture. Cook 50 to 55 minutes or until wooden toothpick comes out clean.
Mix dry ingredients. Add remaining ingredients and mix well. Bake in a 9 x 13-inch greased pan. Bake at 350° for 1 hour. Frost with creamed cheese frosting.
Preheat oven to 450°. Sift together flour, sugar, cream of tartar and baking soda. With pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Slowly add milk, mixing with a fork until a soft pliable dough forms.
Cut up and boil chicken, covered with water. Lift chicken from broth; cool and bone, placing chicken back in broth. Salt and pepper to taste. Bring to boil to get ready for the dumplings.
Spread chopped pecans in bottom of pie crust and set aside. Cream sugar and cream cheese until smooth. Fold in Cool Whip. Add pecans. Pour into pie crust. Let chill 2 hour. Garnish with strawberries or pecans.
In heavy saucepan, mix sugar, flour, cream of tartar, salt and milk. Bring to a boil over medium heat, stirring constantly to prevent burning. Boil 8 minutes. Remove from heat. Add remaining ingredients. Beat very vigorously with wooden spoon until very thick. Pour into greased 9-inch square pan. Cool. Cut into small pieces. Makes about 3 pounds.
Prepare cake in 2 (9-inch) round pans. Mix pudding, milk and liqueur. Crumble cake. Layer cake, pudding, Cool Whip and crushed Heath bars. Repeat layers until all used.
Cream butter and sugar. Add eggs and mix well. Sift flour, salt and soda together; add to creamed mixture. Fold in oatmeal and nuts. Bake on greased cookie sheet at 350° for 12 minutes. Store in airtight container to retain crispness.
Fry hamburg. Add tomato paste, spices, sugar and vinegar and cook. Add celery and onion; simmer. Serve on hamburger rolls.
Mix all ingredients together. Chop broccoli and cauliflower. Refrigerate to chill.
Mix broccoli, raisins, bacon bits and onion in medium-size mixing bowl. In small bowl, mix together mayonnaise, sugar and vinegar. Pour on top of broccoli mix. Toss well.
Grease and flour a 9 x 13 x 2-inch pan. In a large bowl, stir together dry ingredients. Mix until well blended and then set aside.
Heat oven to 350°F. With 1 tsp butter grease a 13x9x1 inch glass baking dish. Set aside. Cook sour cabbage with juices and 1 cup of warm water for about 30 minutes. When done, strain cabbage. Meanwhile grind 1 pound cooked smoked ham, add 4 eggs, salt lightly and pepper. Cut in 1/2 cup fresh parsley, mix well. Put a thin layer of drained cooked sour cabbage on the bottom of baking dish, spread about 1 1/2 cups of ham mixture over the cabbage and repeat the layers. The last layer has to be sour cabbage. In a medium mixing bowl mix well 3 eggs with 1 1/2 cups whipping cream. Pour evenly on top of the last cabbage layer. Bake 1 1/2 hour at 350°F.
Blend flour and milk. Cook to thick paste stirring constantly. Cool to luke warm. Cream butter, sugar and salt. Add some to cooled paste and beat smooth. Add all paste mixture and beat until smooth. Add vanilla. This frosting is unbelievably smooth if done correctly, almost like whip cream or Cool Whip.
Mix oleo and milk, then add sugar and coconut. Knead. Form into balls. Put into refrigerator to chill. Melt chips and wax in double boiler. Dip balls into the melted mixture. Lay on waxed paper to cool.
Pour desired amount of fish crackers (fish), peanuts (rocks), pretzel sticks (fishing poles), oyster crackers (seashells) and chocolate candies (sunken treasure) into large bowl. Stir. Sprinkle Parmesan cheese (sand) on top. Spoon into serving dishes.
Mix sugar mixture with some of the cold nectar. Heat rest of nectar to boiling. Add lemon juice. Add boiling nectar to cold mixture. Cook until clear and thick. Pour 1/2 of this over 1/2 angel food cake broken into bite-size pieces over bottom of 13 x 9-inch buttered pan. Cover with rest of angel cake bits and then pour rest of nectar mixture over this. Chill overnight and serve with whipped cream or substitute.
Mix all ingredients together. Chill approximately 2 hours. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Sift together flour, baking powder and salt. Place shortening in bowl and beat until glossy. Gradually add sugar and beat 200 strokes. Add eggs and beat until pale lemon color. Add flour mixture alternately with bananas, blending well. Turn into a greased 4 x 8 x 3-inch loaf pan and bake in a 350° oven for 60 to 70 minutes. Cool in pan half hour before removing.
In a mixing bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons oleo and muffin mix. Beat well. Pour remaining oleo into a 10-inch iron skillet; pour batter into skillet. Bake at 350° for 40 to 45 minutes or until golden. Cut into wedges and serve warm. Yield: 12 to 16 servings.
Mix everything together thoroughly and sprinkle with awareness. Bake in a modern oven of everyday life, using as fuel all the grudges and past unpleasantness. Cool. Turn out onto a dish of cheerfulness. Garnish with tears and laughter and in large helpings serve God, your family and neighbors everywhere.
Dice bacon. When bacon is half done, add onion. Cook until onion is slightly browned. Pour off most of bacon grease. Add pork and beans, brown sugar, vinegar and catsup. Stir well and cover. Let simmer at least 30 minutes (the longer, the better) or bake at 300° for 2 hours.
Combine all ingredients in casserole. Bake for 30 minutes at 325°.
Grate German's chocolate. Set aside 2 tablespoons to sprinkle on top of baked cake while warm. Mix all ingredients and add the other grated chocolate. Bake in a 300° oven for 55 minutes or until cake tests done.
Boil nangka until tender. Squeeze liquid off. Cook shrimp and peel. Mix nangka, shrimp, tomatoes, onion and coconut cream. Add vinegar, salt and pepper. Serve as appetizer.
Boil potatoes until tender and cool, peel and grate. Heat 1/4 cup butter with soup; blend in sour cream, onions and cheese. Stir in potatoes. Place mixture in buttered 2 1/2-quart casserole. Mix corn flakes with 2 tablespoons melted butter and sprinkle over casserole. Bake 45 minutes at 350°.
Spread can of cream of celery soup in bottom of 9 x 12-inch baking pan or large casserole dish. Sprinkle 1 cup rice on this. Lay chicken pieces on rice and sprinkle dry onion soup mix over to taste. Mix remaining soups with milk and pour over chicken. Bake 2 1/2 hours at 325° (1 1/2 hours covered and 1 hour uncovered).
Pour the tomatoes, a few at a time, into a colander or wire strainer and dip into a large pan of rapidly boiling water for about 15 seconds. Immediately rinse tomatoes with cold water. Slip off the peels and stems and put tomatoes into a refrigerator container or bowl. Combine the vinegar, onion, basil, oregano, salt, pepper and salad oil; shake or beat until blended, then pour over tomatoes. Cover and chill for at least 2 hours, or as long as overnight, stirring several times.
Combine first 4 ingredients. Combine dry ingredients and stir into sugar mixture. Fold in Snicker pieces and spoon into lightly greased and floured 13 x 9 x 2-inch pan. Sprinkle with Hershey pieces. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Mix eggs, brownie mix and oil. Add morsels and nuts. Drop onto cookie sheet and cook at 350° for 10 minutes.
Cream butter and sugar; add eggs; beat well. Add dry ingredients and vanilla; add nuts. Bake in a 10-inch pan for 45 minutes at 300°.
Combine all the dry ingredients into a large bowl. Add eggs with oil until dry ingredients are moist. Stir in vanilla, pineapple and nuts; add bananas. Grease a tube pan with butter. Preheat the oven at 350°. Bake for 1 hour, then cool and frost.
Mix cake mix according to directions on box. Let cool. Slice into 4 layers. Mix sour cream, coconut and sugar in bowl. Set 1 cup of mixture aside for later use as icing. Mix Cool Whip and 1 cup of the remaining mixture, being careful not to stir too much. Spread between each layer of cake. Ice the top with the 1 cup of mixture prepared previously. Put cake in refrigerator for 3 days, then eat.
Grind together giblets, celery, onion, celery leaves and parsley. Mash eggs until fine.
Makes sauce for 3 pizzas. Mix all the ingredients, except bread dough; simmer 1 hour. For each pizza, spread 1 loaf of thawed dough in pan for crust. Be sure to bring edges up enough to hold sauce. Spread 1/3 of sauce over dough. Top with favorite toppings and 8 ounces shredded Mozzarella cheese. Bake approximately 20 minutes at 350°.
Combine all ingredients. Pour in 9 x 13-inch casserole dish. Bake at 350° for 45 minutes to 1 hour.
Rinse and dry the pork tenders; remove all fat and gristle from the outside. Slice crosswise about 1/2 to 3/4-inch thick. Heat oil and butter in a large frying pan and brown pork slices on both sides. Add onions and cook until transparent. Sprinkle with salt, pepper, tarragon and flour. Stir in wine, cover and turn heat to low. Cook until pork is done through (about 12 to 15 minutes). Stir in sour cream and simmer just long enough to heat sour cream. Serve over cooked noodles or rice. Serves 6.
Dissolve jell-o in boiling water; add marshmallows and stir until melted. Chill until partially set. Add remaining ingredients and chill until firm.
Saute onion in vegetable oil until tender. Add tomato sauce, 1 can water and ground beef all at once. Cook slowly until beef crumbles. Add remaining ingredients. Bring to a boil. Turn heat down and let sauce simmer for 1 hour. Add more water to make sauce thinner, if you like. Delicious used with hot dogs and hamburgers.
Brown meat with chopped onions and drain. Put meat and onions in a crock-pot. Open the can of whole tomatoes. Grab one with your hand and stick your hand deep into an empty bowl. Smash the tomato with your fingers (fun, but they squirt!). Smash all the tomatoes and add to crock-pot. Do not add juice. Add all other ingredients to crockpot. Cook on low for 3 to 4 hours or longer. Start it in the morning and eat it when you get home for dinner. Serve with Frito Scoops or saltines.
Boil the raisins, water and soda 2 minutes and cool. Cream shortening and sugar. Add eggs and vanilla. Mix dry ingredients.
Beat egg whites to a stiff froth. Continue beating and adding sugar gradually. When all sugar has been incorporated, sift the flour and salt over egg white mixture and fold in completely. Fold in nuts. Drop by spoonfuls on a greased cookie sheet at least 2 inches apart. Bake in a 325° oven about 15 minutes.
Line pan with foil allowing enough extra to wrap around ham. Cover bottom of pan with garlic salt.	Skin ham and insert green chili peppers (from pepper sauce bottles) about every 2 to 3-inches apart all around ham. Put ham in pan and cover with garlic salt. Ham	and pan should be white with salt. Slice a medium onion and place on top of ham. Cover with foil and bake at 250° for 12 hours.
Scald milk. Add bread and let soak 5 minutes. Beat eggs in large bowl. Mix butter, salt and sugar. Pour into eggs and mix. Add vanilla, raisins, bread and milk. Blend. Pour into greased 2-quart baking dish. Set dish in another pan with 1 to 2 inches water. Bake at 350° for 1 hour until knife inserted comes out clean.
Defrost fruit and add brandy. Marinate for at least 1 hour. Spoon into large glasses. Pour champagne over fruit at the table. Yields 6 servings.
Mix in order as given, mixing by hand thoroughly. Bake in a 10 x 15-inch oiled jelly roll pan for 25 to 30 minutes at 350°.
Beat eggs; add cake mix and beat well. Add pie filling. Pour into greased 9 x 13-inch pan.
Combine first 9 ingredients in a saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes, stirring occasionally.
Mix all ingredients together. Refrigerate 8 hours before serving. Serve with tortilla chips, corn chips or crackers.
Dissolve yeast in warm water; let stand for 5 minutes. Stir in buttermilk; set aside. In a large mixing bowl, cut butter with flour and yeast mixture. Turn out onto floured board; knead lightly. Roll out 1/2-inch thick. Cut with biscuit cutter. Place on greased pan; let rise in a warm place about 1 1/2 hours. Bake at 450° for about 10 minutes.
Spread the bean dip evenly on tray. Combine the sour cream, mayonnaise, taco seasoning, garlic salt, lemon juice and black pepper. Stir until mixed and spread on bean dip. Top with the remaining ingredients. Serve with tortilla or nacho chips.
Preheat oven to 350°. Combine crumbs, cocoa, sugar and butter. Press firmly on bottom of 13 x 9-inch pan. Pour condensed milk evenly over crust. Top evenly with remaining ingredients in order listed; press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool completely, cut into bars.
Place potatoes in a large bowl; add cold water to cover. let stand for 15 minutes.
Combine sugar, flour and salt in double boiler. Add fruit juice, water and egg. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from heat; add butter and orange rind. Cool. Spread between cake layers.
In a 9 x 13 baking pan, mix thawed hash browns, chopped onion, soup, sour cream, 1 stick melted margarine, cheese, and salt. Top with corn flake crumbs and second stick of melted margarine. Bake for 1 hour at 350 degrees.
Cook pasta as directed. Drain and cool. Drain and cut up the cherries. Drain and save the juice from the pineapple and oranges. Mix pineapple and orange juices, sugar, eggs, flour and salt together and cook until thick. Cool, then add to the pasta. The next day, add fruits and Cool Whip. Makes a big bowl.
In a large saucepan, cook sweet potatoes in boiling water until just tender, about 20 minutes. Cool completely. Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut in half lengthwise, then into 1/2-inch slices. In a 4-quart bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1 to 2 hours. Toss before serving. Yield: 8 to 10 servings.
In medium saucepan, stir together rice and water. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 15 minutes without removing cover or stirring. All water should be absorbed. Heat oven to 350°.
Mix oleo and sugar until fluffy. Beat in 3 eggs. Next add zucchini, peel and vanilla. Mix well. Add remaining ingredients and mix well. Bake in a greased and floured Bundt pan for 1 hour at 350°. Cool 15 minutes in pan.
Combine all ingredients in saucepan. Cook over medium heat until thickened. Let cool. Fold in 2 cups whipped topping. Chill. Serve with fresh fruit.
Stir sugar and cornstarch together. Gradually add water and berries. Cook over medium heat. Stir constantly until mixture thickens and boils. Boil and stir 1 minute. Cool.
In 9 x 13-inch pan, layer pecans and coconut. Add cake mix as directed. In separate bowl, cream together cream cheese, butter, sugar and vanilla. Drop by spoonful over batter. Bake at 350° for 50 minutes.
Mix all ingredients together. Roll and cut into desired shapes. Bake at 375° for 8 minutes. Do not overbake.
Fry bacon. Add vinegar and sugar to drippings. Pour over cooked, peeled and sliced potatoes. Heat in oven until warm, turning gently several times. Just before serving, crumble cooked bacon over potatoes and heat about 5 minutes.
Mix first three ingredients and press into a 9 x 13 cake pan. Bake 12 - 18 minutes at 350° or until golden. Remove from oven and cover with miniature marshmallows. Return to oven until they puff up. Remove and let cool.
Pour tomato sauce into oblong pan, 13 x 9-inch. Add water and seasonings. Mix. Brown hamburger, onions, green pepper and celery. Add to sauce. Add macaroni and cheeses. Mix well. Top with pepperoni, ham, olives, whatever you wish. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Cut grapes in half. Mix cream cheese and pineapple juice with mixer until a smooth consistency. Pour over grapes and add pineapple, marshmallows and nuts. Mix and refrigerate.
Stir together flour, soda and salt. In large mixing bowl, beat margarine, shortening, granulated sugar and brown sugar until well combined. Add eggs and vanilla. Beat well. Add flour mixture. Mix thoroughly. Stir in Bran Flakes and chocolate morsels. Drop by level measuring tablespoonfuls onto greased baking sheets. Bake in oven at 350° about 10 minutes, or until lightly browned. Let cool about one minute before removing from baking sheets. Place on wire racks. Yields about 5 dozen.
Combine first 6 ingredients in a medium bowl. Combine mayo, catsup and spices, stirring well. Add mayo mixture to bean mixture, stirring to mix.
Make the ground meat into small patties. In a small amount of Crisco oil brown the patties. Add the gravy mix with the right amount of water, as to the instructions on the mix package. Add salt, garlic, parsley and black pepper. Let this simmer until a good gravy texture. Serve over already cooked Water Maid rice.
Preheat oven to 400°. Chop chicken and jalapeno pepper with Food Chopper; set aside. Combine chicken, pepper, soup and 1/2 cup cheese in Batter Bowl. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2-inch of edge with Super Scraper. Moisten edges of tortillas with water using Pastry Brush. Fold over and press edges together. Place tortillas on 15-inch Baking Stone. Bake 8 minutes or until hot. Sprinkle with remaining cheese. Cut into wedges using Pizza Cutter. Garnish serving plate with tomato, jalapeno pepper slices and cilantro. Serve with salsa and sour cream. Serve with Mini-Serving Spatula. Serves 8 quesadillas or 32 appetizers.
Melt chocolate over hot water. Beat egg yolks and water lightly. Gradually add chocolate, beating rapidly. Beat egg whites until stiff, but not too dry. Gradually add sugar, beating until glossy. Fold in chocolate mixture and vanilla. Pile lightly into small sherbet glasses and chill. Makes 4 to 6 servings.
Cook first 3 ingredients until thick. Beat egg whites and 6 tablespoons sugar to a thick froth. Add cooled mixture. Beat until thick peaks form. Bake at 350° until brown.
Saute olive oil and minced garlic over low heat. Do not brown! Add remaining ingredients. Bring to a boil over medium heat. Lower heat and simmer for 20 minutes. Add salt or additional garlic to taste. Pour over favorite pasta and enjoy!
Wash eggplant and cut in cubes. Boil 3 minutes or until tender; drain. Combine ingredients. Place in baking dish. Dot with butter. Bake at 375° for 15 to 20 minutes or until bubbles. Place cheese slices on top. Yield: 6 servings.
Mix all together onion soup, beef soup, melted margarine and raw rice and place either meat (chicken or hamburger balls or pork chops) on top. Bake in oven at about 300° to 350° for 1 hour or little more until done.
Mix together first 6 ingredients. With wet hands, form into about 16 balls (mixture will be quite soft). Brown slowly in hot oil, shaking pan frequently to keep balls round. Blend tomato paste with remaining ingredients. Pour over meat balls. Cover and simmer one hour. Serves 4.
Add milk to Miracle Whip to consistency wanted. Add sweet pickle juice to taste. Add sugar to taste. Serve over any lettuce salad.
Mix chopped nuts and raisins with one cup of flour. Mix all other ingredients with remaining 2 cups of flour, then fold in nuts and raisins. Cook at 350° to 375° about 45 minutes.
Dredge chicken in flour. Saute in butter until golden brown. Mix soup, onion, parsley, salt, thyme and celery flakes in saucepan. Stir in water. Bring to boil, stirring constantly. Pour into a shallow, 2-quart casserole. Reserve 1/3 cup of the soup mixture. Pour remaining mixture into rice. Top with chicken. Pour remaining soup mixture over chicken. Cover.
Mix oleo, flour and nuts. Press into bottom of a 9 x 13-inch pan. Bake at 375° for 10 to 13 minutes. Cool well. Beat cream cheese and powdered sugar until fluffy; fold in 2 cups Cool Whip and spread on cooled crust. Beat milk and pudding mix together (about 3 minutes). Spread on cream cheese layer. Spread with additional Cool Whip and chill well before serving. (Use fat-free cream cheese and lite Cool Whip to save fat grams!)
Spread pineapple in greased 9 x 13-inch cake pan; add pie filling and sprinkle cake mix over top. Add pecans. Combine melted butter and juice; drizzle over mix.	Bake 35 to 40 minutes. Serve with topping.
Sprinkle chicken pieces with salt, pepper and garlic. Place in baking dish. Mix all other ingredients in bowl. Pour over chicken and refrigerate 2 to 3 hours. Bake at 350° for 45 minutes to 1 hour. (This can be grilled.)
In blender, mix zucchini, oil and eggs. Sift flour, sugar, cinnamon, soda, baking powder and salt. Stir in zucchini mixture. Add nuts and vanilla. Bake in two greased and floured loaf pans at 325° for 1 hour.
Chop up vegetables and add water chestnuts. Add chicken, vinegar and spices to taste. Mix all together. Makes a great lunch.