HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites and salt until stiff. Add sugar, a small amount at a time. Add vanilla, chocolate morsels and nuts. Turn oven to 350° before starting.
Combine all ingredients. Bake in iron skillet at 400° for 30 minutes or until brown.
Bring to a boil and simmer for 30 minutes. After it is cooked, add:
Shred lettuce in large dish (casserole type). Layer with water chestnuts and bell pepper. You may want to sprinkle a little cheese here (I do). Continue with green onions. Top with mayonnaise, mixed with Parmesan cheese (to taste). Sprinkle bacon bits and shredded cheese over top.
Cut steak in 1/4-inch slivers. Brown in skillet with small amount oil, salt and pepper. Add bouillon cubes, water and onion. Cover and let simmer 30 to 45 minutes. (If it cooks dry, add more water.) Add celery and bell pepper. Cover and simmer 15 to 20 minutes. Blend and add cornstarch, water and soy sauce. Cook until it thickens. Serve over hot rice.
Cream butter and sugar; add slightly beaten eggs. Add bananas, then flour. Add nuts. Bake in a greased loaf pan at 350° for 60 minutes.
In large saucepan, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Saute onion in reserved drippings until tender. Add carrots, potatoes, parsley, pepper and water; bring to a boil. Reduce heat; cover and simmer for about 20 minutes, or until vegetables are tender. Add sausage, beans and reserved bacon; heat thoroughly. Makes 6 (1 1/4-cup) servings.
Slice venison 1/2 inch thick. Salt, pepper and sprinkle with flour. Pound in seasoning. Place meat in oiled heavy skillet over medium heat. Cover with an inverted pie plate and leave to brown 5 minutes. Remove pie plate; turn and cook 5 minutes. Remove meat and drop the eggs into the skillet; add 2 or 3 drops of water. Cover with pie pan again. Steam the eggs 3 minutes without turning. Can use same skillet after removing eggs to make a pan of gravy. This is good.
Set out tube pan; don't grease. Measure and sift 3 times flour and confectioners sugar. Measure into large bowl egg white, cream of tartar and salt. Beat until foamy. Gradually add 2 teaspoons at a time, sugar. Beat until stiff. Fold in vanilla and almond extracts. After flour and confectioners sugar is sifted 3 times, sift over meringue mixture. Fold in gently just until flour and sugar mixture disappears. Rush batter into pan and cut through with a knife. Bake until top springs back when touched. Invert on funnel and let cool completely.
Mix peanut butter and sugar together. Mix all ingredients, except candy and sugars. Shape dough into balls and roll in sugars. Bake on Pam sprayed cookie sheet in 375° oven for 8 minutes. Remove from oven and put 1 Hershey's Kiss on top. Return to oven for about 2 to 5 minutes.
Sift the flour, baking powder and salt together. Add the beaten eggs. Melt the butter and add it, then the milk. Cook in a well-greased waffle iron. Have the iron very hot before filling with the mixture. Serve with maple syrup. Makes 6 waffles.
Baking Temperature: 350°. Baking Time: 20 to 25 minutes.
Spread soft cream cheese in the bottom of a shallow 1-quart casserole dish, then add the following ingredients in layers: refried beans, salsa and then Cheddar cheese. Microwave 5 minutes. Serve with tortilla chips.
In bowl, mix cake mix, melted butter, milk and egg. Add 3/4 cup peanuts. Spread in a greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool. In a mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth. Fold in 3 cups Cool Whip. Spread over cooled crust. Top with remaining Cool Whip and peanuts. In a microwave-safe bowl, melt the chocolate chips and butter on high for 1 minute or until melted. Stir in vanilla until smooth. Drizzle over cake. Refrigerate.
Mix the first 6 ingredients and beat to dissolve. Add the remaining ingredients. Mix well.	May be put in mold or shallow pan and cut in squares.	This will keep for several days in refrigerator.
Trim chicken; cut into bite size pieces. Marinate 8 hours in a mixture of the garlic, oregano, salt, pepper, vinegar, oil, prunes, olives, capers and bay leaves. Pour into roasting pan in a single layer. Combine sugar with wine. Pour over chicken mixture. Bake in a 425° oven for 10 minutes. Do not overcook. Add parsley. Serves 4 to 6.
Evaporated milk must be refrigerated overnight. Whip until thick. Beat the milk; add cream cheese; beat. Set aside. Cook pineapple, sugar and jello. Let cool for 10 minutes or so. Mix two together and let stand in refrigerator overnight.
Wash and dry chicken. Skins may be removed if preferred. Melt margarine or butter or put oil in shallow baking pan. Add remaining ingredients. Roll chicken in mixture and arrange in a single layer in same pan. Bake at 375°, basting occasionally, for 40 minutes (30 minutes if using boneless chicken breasts).
Add broccoli to butter and onion; cook a few minutes. Add rice and mushroom soup. Stir in Cheez Whiz. Mix and pour into 2-quart casserole dish and top with bread filling.	Bake 45 minutes at 350°. Serves 8.
Combine all ingredients in large slow cooker. Stir to combine. Cover. Cook on high 2 hours and then on low 6 to 8 hours. Serve with rye bread.
Grease an 8 x 8-inch pan. Set oven to 350°. Put flour, sugar, salt and cocoa in a mixing bowl and stir together. Add butter, eggs and vanilla. Beat 2 minutes with mixer. Stir in nuts. Spread in greased pan. Bake 20 to 22 minutes or until barely done. Cool in pan. Makes 16 (2-inch) brownies.
Cream Crisco, sugars, honey, egg, milk and vanilla until light and fluffy. Combine flour, baking soda and salt; mix together. Stir in oats, coconut, dates, wheat germ and nuts. Drop by teaspoon onto an ungreased cookie sheet. Bake at 350° for 11 to 12 minutes for soft cookies. Makes 6 dozen.
Mix together flour, nuts and margarine. Press into 9 x 13-inch pan and bake at 375° for 15 minutes. Cool and set aside.
Combine cranberries, apple juice, sugar and allspice in medium size nonreactive saucepan. Bring to boiling. Lower heat. Simmer uncovered 5 minutes. Add chopped apple. Cook 5 minutes more. Serve warm. Yields 12 servings.
Bring to a boil. Let simmer for 1/2 an hour. Makes 1/2 gallon of sauce.
Brown ground chuck with peppers and onions; drain. Add mixed vegetables, corn, soup and cheese. Heat until cheese is melted. Cook noodles until tender, mix with other ingredients. Bake until hot.
Brown chops in skillet. Remove and replace in baking dish. Brown onions and celery in butter. Add remaining ingredients and cook slowly until flavors are well blended, about 15 minutes. Pour sauce over chops and bake at 350° for 1 hour and 30 minutes.
Put eggs in top of double boiler; add vinegar and sugar. Beat constantly until mixture is thick and smooth. Remove. Add butter and cool. When mixture is cold, fold in whipped cream, fruit and marshmallows. Pour into dish. Place in refrigerator for 24 hours.
Put the oil, cumin and coriander into a bowl. Stir in salt and pepper to taste. Brush both sides of the eggplant slices with the special oil and cook on a hot preheated grill for 3 - 4 minutes on each side until soft and lightly charred.
Preheat oven to 350°. Cut peppers in half lengthwise. Remove insides and fill with souffle. Sprinkle with Parmesan cheese. Bake in buttered casserole for 30 minutes.
Blend until smooth in blender. Cook over low heat until thick. Pour into baked pie shell. Cover with meringue.
Place cubed bread in buttered 9 x 13-inch pan. Add meat and any of the extras. Beat eggs with milk and salt and pepper. Pour over bread and meat and top with Cheddar cheese. Bake at 375° for 1 hour. If making in 2 smaller pans, shorten the baking time.
Peel and soak pears in water with salt for 1 hour. Remove pears from salt water; let drain. Place sugar and vinegar in a large pot; stir. Add all other ingredients to the sugar-vinegar mixture. Pour pears on top. Cook on medium heat for 1 hour, stirring constantly. Wash, then boil, at least 4 to 5 pint jars and lids (use rims and caps with rubber seals). Place pear relish into hot jars and seal tight.
Drain beans. Mix in large bowl with chopped onion, pimento and green pepper. Mix oil, sugar and vinegar. Add to beans with thawed peas and pepper. Marinate at least 8 hours. Great to double for picnic or dinner.
In frypan, place sausage links in 1/2 cup of water. Simmer for about 5 minutes. Pour off water and fat. Brown sausage. Cut up in chunk size. Add to other ingredients. Bake in 350° oven in large pot for 1 1/2 hours, adding water as needed so it won't stick, stirring occasionally. Serve with noodles or rice. A crock-pot may be used also for all day cooking.
Cream the butter, sugar and eggs (room temperature) until very fluffy. Add flour, 1/2 cup at a time. Beat in soda, extracts and sour cream. Flour and grease an angel food cake pan and bake 1 1/2 hours at 325°. Leave in pan to cool before removing. Do not turn pan upside down!
Mix cool whip with instant pudding. Stir in bananas last. Then add condensed milk. Layer your large casserole dish with vanilla wafers. Then a layer of the mixture. Then a layer of vanilla wafers. Then another layer of mixture, until it is used up. Line the edged of the bowl with vanilla wafers as you do the layers. Then top off with cool whip if you have extra cool whip or vanilla wafers.
Spread cream cheese on tortillas. Spoon picante sauce on top of cheese. Smear around. Roll up tortillas. Cut into 1-inch pieces. Spear with a toothpick.
Preheat oven to 350°. Combine eggs, sugar, corn syrup, butter and vanilla in large bowl; blend well. Stir in pecans. Pour into prepared crust. Bake 45 to 50 minutes or until set, covering outer edges with foil to prevent overbrowning, if necessary.
Mix powdered sugar and peanut butter together thoroughly and put in bottom of pie shell. Save a little of the mixture to sprinkle on top. Mix together sugar, flour and salt. Heat milk until it coats spoon. Pour over sugar and flour mixture and add beaten egg yolks. Cook mixture until it thickens. Add vanilla and butter. Mix together and pour into pie shell.
Beat together the cream cheese, mayonnaise and the milk; set aside. Process the onions and bell peppers, then the shrimp. Combine everything together and taste for seasoning.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients (following down from ground meat). Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender. Drain and rinse. In a mixing bowl, combine remaining ingredients except Mozzarella cheese. Place half the noodles in a 13 x 9-inch baking dish. Spread with half the cottage cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat the layers. Bake at 375° for approximately 30 minutes. Let cool 10 minutes. Serves 12.
Mix yams, sugar and pineapple together. Take marshmallows and cover with potatoes. Roll in coconut. Take margarine and grease 13 x 9-inch pan. Bake 20 minutes at 350°.
Heat oven to 375°. Combine in a large bowl Crisco, brown sugar, vanilla, milk and 1 egg. Beat at medium speed until creamy. Add flour, salt and baking soda until blended. Stir in chocolate chips. Drop rounded teaspoonfuls 3 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes.
Mix together the poppy seed, soup and sour cream. Pour over the chicken in the pan. Mix together the crackers and margarine. Sprinkle over the top. Bake at 350° for 30 minutes.
Blend at high speed in electric blender half each of first four ingredients. Pour into 8-inch square dish. Repeat procedure with remaining ingredients. Cover and freeze until firm. Remove from freezer 30 minutes before serving. Break into chunks. Add club soda; stir. Makes approximately 3 quarts.
Put bouillon cubes in hot water. While waiting for that to dissolve, mix together all dry ingredients, except for gravy mix. Coat chicken in seasonings. Cook chicken after spraying pan with nonstick spray. Cook at least 6 minutes on high for each side, turning every 3 minutes until chicken is done. Add lemon juice to chicken bouillon. Pour over chicken on medium heat. Cook both sides while juice is boiling, 4 minutes each. Sprinkle gravy mix over chicken and juices. Boil for 1 minute. Turn off heat and cover, stirring occasionally during the 1 minute. Sauce will thicken to form a gravy. Serve over noodles or rice or eat it alone with side dish.
Thoroughly drain tuna, break up into large chunks. Mix soup with milk and stir until completely smooth. Fold in tuna. Arrange broccoli in an ovenproof serving dish. Top with soup, milk and tuna mixture. Sprinkle bread crumbs and dot with butter. Bake at 325° for 25 to 30 minutes or until sauce is bubbly and bread crumbs are nicely browned.
Prepare Golden Wheat according to package directions; add tuna, peas and lemon juice. Heat thoroughly, stirring occasionally. Make sure you use English peas.
Mix all together and put in refrigerator overnight. Quick and easy. Serves 8 to 10. Delicious.
To each box of Jell-O, add 1 teaspoon sugar and 1 cup boiling water. Prepare each box separately and refrigerate in separate bowls. Heat milk, sugar and gelatine almost to a boil. Cool thoroughly. Cut the flavored Jell-O into pieces and place in pan (9 x 13-inch pan). Pour the milk mixture over the Jell-O. Refrigerate until firm. Cut in squares and serve.
Cook chocolate and butter in a 4-cup dish on Medium 1 1/2 to	2 minutes. Stir in sugar. Stir a small amount of hot mixture into eggs;	return to hot mixture.	Stir in flour, baking powder, salt, vanilla and nuts. Spread in a 2-quart round dish, lightly greased. Cook on Medium or Slow Cook 7 minutes. Turn dish	2 times. Then cook on High 3 minutes. Cool and cut into wedges.
Wrap in foil and bake 30 to 45 minutes at 350° or bake until patties are done and vegetables are tender.
Sift dry ingredients into bowl and add other ingredients. Pour batter into 8 X 8 inch square pan. Sprinkle with topping and bake at 350 degrees for about 30 minutes.
Sift first five ingredients together. Cut in shortening thoroughly. Add the buttermilk and yeast which has been dissolved in 1/2 cup warm water. Mix with spoon until flour is moistened. Do not overmix.
Combine cheese and flour. Layer half of broccoli, ham and cheese in the pie shell. Repeat layers. Sprinkle onion on top. Combine milk, eggs and seasoning ingredients; pour over mixture. Bake in a preheated 375° oven for 40 to 50 minutes or until knife comes out clean. Let stand for 5 minutes before serving. Makes 6 servings.
Blend cake mix, water, oil and eggs in a large bowel on low speed 30 seconds. Pour into pans. Bake on 350° for 30 to 35 minutes. Let cake cool, then put the frost on it.
Combine 2 cups flour and salt in a medium bowl. Rub in 1/4 cup lard, with fingers until evenly mixed. Gradually stir in enough water to make soft dough. Divide dough into quarters, making 12 pieces of soft dough in all. Shape each into a small ball, with your hands. Preheat griddle over medium heat and grease lightly. Shape each ball into a flat round patty. On a lightly floured surface, roll out each to an 8-inch circle. Cook until bubbles form on top. Turn tortillas down until underside is flecked with brown. Makes 12 tortillas.
Butter square 9 x 9 x 2 inch pan. Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly, for 7 minutes. Immediately spread mixture over nuts in pan. Sprinkle chocolate pieces over hot mixture so that contained heat will melt chocolate. Spread melted chocolate over candy. Cut into 1 1/2 inch squares. Chill until firm. (3 dozen candies.)
Mix bread crumbs, salt, pepper and paprika; roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter until frothy. Add scallops and saute until lightly browned. Gently remove scallops from skillet and arrange on bed of rice. Add wine to butter in skillet; boil gently, while stirring, for 1 minute. Pour over scallops. Makes 4 servings.
Put 1 1/2 pint strawberries in baked pie shell. Cook filling until it thickens. Remove from heat; stir in 1 small package strawberry jello. Cool, then pour in pie shell. Put in refrigerator to set. Serve with whipped topping.
In a 2-cup measuring cup, combine the milk and the vinegar; mix well and set aside. Cream together the Crisco, sugar and eggs. Stir 1 teaspoon baking soda into soured milk. It will double in volume. Mix together the salt, vanilla and rest of baking soda and the flour. Alternately add flour mixture and milk to the egg batter. It will be stiff. Roll out. Cut into shapes. Bake at 350° for 10 to 15 minutes. Frost, if desired, after cooled.
Mix first 8 ingredients according to can directions for pie. Spread in a greased 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin. Melt butter and pour over the top, then sprinkle with nuts. Bake in a 350° oven about 45 minutes or until a toothpick inserted comes out clean. Cut into squares when cool and top with ice cream or Cool Whip. This makes a delicious change from pumpkin pie!
In a large bowl, combine vegetables. Gently blend into the salad. Serve immediately. Yields 8 servings.
If possible, put vegetables through blender or grinder. If not, dice them very fine. The amount of vegetables will equal about 1 cup. Combine with ground beef, tomato juice and seasonings; pack into pan (glass is best) and bake at 350° for about 1 hour and 10 minutes. Immediately pour off all liquid. Cool meat loaf slightly before slicing. Serves 2 for dinner. This is the best meat loaf you've ever tasted. Good cold, too.
Preheat oven to 300°. Separate muffins. Spread pizza sauce on top. Sprinkle on Mozzarella cheese and top with pepperoni slices. Bake on cookie sheet about 12 to 15 minutes.
Boil chicken. Remove chicken and save your broth. Remove skin and bones and return to your broth. Broth should be about 4 quarts. Fry out streak of lean until crisp. Let drain on paper towels. In drippings, fry out onion, garlic, bell pepper, ham and capers. Add olives and tomato sauce. Simmer 5 to 10 minutes. Add this to your broth and chicken. Add rice. Simmer until your liquid is gone and rice is done.
Sprinkle yeast over water. Let soften and stir. Add sugar, salt, butter, 1/2 cup cheese, oregano and 3 cups flour. Beat at low speed until blended. Beat at medium speed about 2 minutes. Beat in rest of flour with wooden spoon. Cover bowl with wax paper and towel and let rise in warm place (85°). I place bowl in sink with hot tap water. This speeds up rising action until light and bubbly, double in size. Lightly grease 2-quart casserole. Stir down batter and beat vigorously for 30 seconds. Turn in casserole. Sprinkle with 1 tablespoon cheese. Bake at 375° for 55 minutes.
Combine ground beef, spaghetti sauce, salt and water. In 13 x 9-inch glass baking dish layer: 1/3 sauce, 1/2 uncooked lasagna noodles, 1 cup cottage cheese and 1/3 Mozzarella. Repeat again, ending with sauce. (Be sure noodles are covered completely with sauce.) Sprinkle with Mozzarella. Cover with plastic wrap. Microwave for 30 minutes on High. Let stand 5 minutes before uncovering.
In large nonstick saucepan, heat the oil. Add the pepper, onion and garlic. Cook, stirring as needed until softened, about 5 minutes. Add the flour, curry, ginger and salt. Cook, stirring constantly until fragrant, about 30 seconds. Add the broth; cook stirring constantly until the mixture comes to a boil and thickens, about 2 minutes. Add the shrimp and cook, stirring as needed until heated through, about 3 minutes. Serve the rice topped with shrimp mixture.
Add mayonnaise to flour and mix with spoon. Add milk, one cup at a time, until flour is like paste. Spoon onto shallow pan or muffin pan. Bake at 425° for about 15 minutes. (You can use extra flour after you make your paste so the biscuits can be rolled out.)
Combine all ingredients and cook on top of stove, stirring constantly, until mixture begins to thicken. Pour into pie shell and cover with crust. Bake at 350° for 3/4 hour.
Combine apples and sugar and let stand to prepare rest of mixture. Beat eggs separately. Add and beat in oil, vanilla and sifted dry ingredients. Stir in walnuts to apple/sugar mixture and add to mixture of eggs and flour, etc. Pour into a greased and floured long or tube pan. Bake at 350° for 1 hour.
Combine all ingredients in a clean glass jar. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice a week. Serve over pound cake, ice cream, etc., always reserving at least 1 cup of starter.
Wash potatoes and rub skins with vegetable oil. Bake at 400° for 1 hour or until done. Allow potatoes to cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Combine potato pulp and remaining ingredients except bacon in a medium mixing bowl. Beat at medium speed of an electric mixer until light and fluffy; stuff shells with potato mixture. Bake at 400° for 30 minutes; top with crumbled bacon. Serve hot. Yield: 4 servings.
Combine dry ingredients in large bowl. Cut in shortening. Add egg and milk. Mix until dough forms. Roll out and cut 3/4-inch thick. Place on ungreased baking sheet and freeze. When frozen store in plastic bag. To bake, place biscuits on lightly greased baking pan and bake at 475° for 12 to 15 minutes.
Sift dry ingredients and cut in Crisco until it looks like coarse meal. Dissolve yeast in warm water and add to dry ingredients gently. Pour in buttermilk and work to a nice dough. Roll out about 1/4 inch on a floured board and cut with biscuit cutters. Dip in melted butter and place in pans, arranging biscuits as Parker House rolls. Freeze and bake directly from the freezer at 400° for 15 minutes. (Need not rise.)
Cut chicken in bite size pieces and line casserole dish. Put broccoli over chicken. Pour uncooked rice over broccoli. Heat Cheez Whiz, soup and broth until smooth. Pour over chicken, rice and broccoli. Heat in oven until bubbling hot for about 20 minutes.
Cream shortening and sugar. Add egg, salt and cocoa. Dissolve soda in sour milk. Add nuts and flavors. Add flour last. Drop by teaspoon onto cookie sheet. Bake in oven at 350° for about 12 minutes. Do not bake too long.
Butter an 8 x 10-inch baking dish. Spread rice in pan; place chicken over rice, skin side up. Mix orange juice, sherry and mushroom soup. Pour over chicken. Sprinkle onion soup mix over top. Cover pan with foil. Bake 2 1/2 hours at 300°. Remove cover last 1/2 hour of baking to brown.
Cook and debone chicken. Cook noodles in broth and drain. Mix mushroom soup, sour cream with noodles and chicken. Put in casserole. Cover with cracker crumbs. Melt margarine and pour over cracker crumbs. Bake at 350° for about 25 minutes.
Boil water and salt. Add tapioca and cook slowly for 20 minutes, stirring occasionally. Remove from heat and add sugar and jello. Stir well. Cool overnight in refrigerator. Before serving, add berries and Cool Whip.
Put everything in crock-pot. Cook on low for 2 1/2 to 3 hours, stirring occasionally.
Mix all ingredients well and pour in heated muffin pan greased with 1/2 teaspoon Crisco corn oil. Fill each muffin cup 2/3 full.	Bake at 450° for approximately 15 to 20 minutes. Makes 12 large muffins.
Blend cinnamon and sugar in bowl. Add biscuits and nuts. Mix well. Lightly grease Bundt pan and dump all in the pan. Pour melted butter over and bake at 350° for 30 minutes.
Cook brown rice in microwave with 2 cups water plus 1 tablespoon. Heat 8 to 10 minutes or until boiling on full power. Heat at power level 3 for 45 minutes.
Wash and cut broccoli into small pieces (cut stems small). In separate bowl, combine mayonnaise, vinegar and sugar; mix well. Add to broccoli, raisins and onion; toss. Add peanuts just before serving. Crumble bacon over top.
Cook beans with garlic; drain. Mix beans and sour cream and pepper. Pour into baking dish. Melt butter and add bread crumbs. Mix well. Sprinkle over beans and bake in 350° oven for 20 minutes or until crumbs are golden brown.