HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat 5 egg whites to form soft peaks; set aside. Beat 5 egg yolks and 1 whole egg until foamy. Add vanilla and lemon extract. Slowly add sugar and beat well. Slowly add flour and beat well. Fold in beaten egg whites. Pour into a well floured cookie sheet lined with wax paper. Bake at 375° for 12 to 15 minutes. Invert on dish towel sprinkled with sugar. Roll up for about 1 minute; unroll and spread with jelly. Re-roll.
Sift together the flour, soda and salt; set aside. Mix margarine and sugar. Add egg and vanilla; beat well. Add dry ingredients. Add Rice Krispies and chocolate chips. Drop onto lightly greased baking sheet. Bake at 350° for 12 minutes.
Combine sugar, flour and butter. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg, milk, salt, soda and vanilla. Mix well. Pour into a 9 x 13-inch greased pan. Sprinkle with 1 cup crumbs, chopped Heath bars and nuts. Bake at 350° for 30 minutes. May substitute butter brickle bits and chocolate chips for Heath bars.
Steam broccoli slightly (optional). Blend soup, cheese and egg. Add mayo and milk; stir in broccoli. Pour into 1 1/2-quart baking dish; top with buttered crumbs. (Parmesan cheese is also yummy.) Bake at 350°, uncovered, for 25 minutes. Serves 4 to 6.
Combine raspberries, sugar and cornstarch in saucepan. Heat to boiling, stirring frequently. Remove from heat. Cool. Mix together vanilla wafers, sugar and margarine. Spread 2 1/2 cups of mixture in bottom of 9 x 13-inch pan. Blend together cream cheese, sweetened condensed milk and lemon juice. Fold in Cool Whip. Spread over wafer mixture. When raspberry mixture is cool, spread over cream cheese mixture. Sprinkle remaining crushed wafers over top.
Place all ingredients in blender and blend until mixed. Refrigerate. It will keep about 4 weeks.
Measure beer and let sit out 8 to 12 hours. Mix together with fork, adding beer to suit consistency (like a thick cake batter). Pour into mason jars. Refrigerate. Serve with saltine crackers. The longer this is refrigerated, the hotter it gets!!
Pour boiling water over fresh whole cucumbers and let stand 12 hours. Drain and wash cucumbers and slice as you desire. Pack slices into hot jars. Bring vinegar solution mixture to a boil and pour over pickles in jar and seal. Put jars in hot water bath for 5 minutes.
Place ham with liquid in 10-inch skillet; break up with fork. Add noodles, sauce mix, broccoli, water and onion. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover and simmer, stirring frequently, until desired consistency 15 to 20 minutes. Stir in sour cream. Sprinkle with Crunchy Topping.
Beat eggs, milk, salt, sugar, vanilla and rind together. Heat butter in frying pan. Have egg mixture in shallow flat dish. Soak bread mixture and brown on both sides. Serve with syrup or powdered sugar.
In small bowl, lightly mix together cold water and egg. Add 1 cup cake flour. Barely mix just enough to dampen. (Batter should be lumpy.) Then add 2/3 cup more flour. Sprinkle it over batter and fold in twice. Dip small strips of fish, chicken or turkey in batter. (Kind of pull them through the batter to coat.) Cook in hot oil until golden. Drain. Keep warm in oven.
Make a syrup of vinegar, water, mustard seed, celery seed and sugar. Boil one minute. Let syrup stand until lukewarm. Pour over cabbage and freeze in containers.
Preheat oven to 375°. Grease a 9-inch pie plate. In a medium bowl, beat eggs with a fork. Stir in undiluted soup and pepper until blended. Cover bottom of pan with a single layer of ravioli. Spoon 1/3 of soup mixture over ravioli. Top with 1/2 of the zucchini, tomatoes, basil and Mozzarella cheese. Repeat layers. Top with remaining Mozzarella and 1/3 of soup mixture. Bake for 45 minutes, or until center is set and browned on top. Let stand for 15 minutes before cutting.
Soften cream cheese; add rest of ingredients and chill 4 hours. Shape into ball or log. Roll in pecans.
Cook chicken and shred. Place half the tortillas in greased 9 x 13-inch baking dish. Place chicken atop. In large mixing bowl combine soups, salsa, onion and bouillon water. Mix well. Place other half of tortillas on top of chicken. Cover with soup mixture. Top with cheese and olives. Bake at 350° for 45 minutes. Let stand 10 minutes before cutting.
Mix jello according to package directions. Refrigerate until set. Soften cream cheese. Drain peaches. Puree peaches until smooth. Add cream cheese to peaches and beat until smooth. Add the set jello and beat until smooth. Spoon into Cool Whip. Stir until well blended. Chill. Enjoy.
Combine all ingredients except the bacon. Place in a two-quart casserole. Lay bacon on top. Bake uncovered for 30 to 40 minutes at 350° until bacon is cooked. Yield: 4 to 6 servings.
Drain cherries and pineapple; save juice. Heat juice for liquid for jello. Pour cherries and pineapple into bowl and then dissolved jello, then soft drink. Mix well. Place nuts on top. Refrigerate to jell.
Toss together and chill overnight. Serve on lettuce leaf. Place maraschino cherry in center of each serving. Makes 6 to 8 servings.
Make into ball; roll in nuts, if desired. Serve with cinnamon graham crackers.
Mix berries, sugar and flour together (works well in a plastic bag); mix gently as to not break berries; empty into a deep-dish pie crust. Take the second crust and cut into strips. Form a lattice effect on top of the pie. Pat margarine at 2-inch intervals on top of the crust. Bake at 375° until pie crust is brown.
Brown ground beef in skillet, stirring until crumbly; drain well. Add onion, chili powder, 1 can salsa and 1 cup of water, mixing well. Simmer until liquid is evaporated. Warm tortillas. Place spoonful of meat mixture in center of each tortilla. Roll to enclose filling. Place in baking dish. Pour remaining salsa and enchilada sauce over tortillas. Top with cheese; bake at 350° for 30 minutes or microwave for 7 minutes.
Cream all but the flour together. Gradually add flour until all together. Bake at 350° for 45 minutes. Cut when cool.
Heat the cooking oil in medium skillet. Hold tortillas with tongs. Dip each in hot oil 5 to 10 seconds or until limp. Drain on paper towels. Add oil as needed. Combine chillies, onion, chicken and salsa. Spoon on tortillas. Roll up. Place in a 13 x 9 x 2-inch pan. Bake, covered, at 350° for 20 to 25 minutes. Uncover and spread on sour cream. Top with cheese. Bake 5 minutes longer or until cheese melts. Makes 6 servings.
Mix all ingredients and spread on bread (both sides). Cook 25 minutes at 350° or until brown and bubbly.
Dissolve jello in water; add can of cranberry sauce, pineapple, nuts and cream cheese. While still hot, stir and mix well. Put into jello mold or Pyrex dish. Chill for at least 3 hours.
In 9 x 13-inch greased pan, layer sauerkraut. Over that, spread a layer of noodles. In a bowl, mix soup with milk, onions and mustard and pour over the noodles. Next, arrange a layer of sliced smoked sausage and then a layer of sliced Swiss cheese. Mix bread crumbs with margarine and sprinkle over cheese. Bake, covered, in a 350° oven for 1 hour.
Let thawed dough rise. Roll out dough in rectangular form. Mix spinach, Parmesan cheese, oil, garlic powder, salt and pepper. Spread mixture on rolled out dough. Layer meats and cheese. Roll dough like a jelly roll. Brush with egg and cheese. Let rise 30 minutes. Make diagonal slashes on top, not cutting through dough. Bake at 350° for 40 minutes. Slice and serve with a salad.
Brown meat; add onion and bell pepper. Add rest of ingredients. Salt and pepper to taste. Cook on low heat for 45 minutes or longer. Add water, if necessary. Serve over spaghetti noodles.
Sift together dry ingredients. Stir in remaining ingredients. Pour into greased 8 x 8 x 2-inch pan. Bake in slow oven at 325° for about 40 minutes. Cut in 1/2 x 2-inch bars. Roll in finely granulated sugar to form logs and to coat. Makes about 5 dozen.
Dissolve jello in hot water. Add sugar and pineapple syrup. Stir to dissolve. Chill until partially set. Add remaining ingredients. Chill until firm.
Combine flour, baking powder, oil, salt, sugar and water. Mix well. Let dough stand 30 minutes. Knead dough to 1/8-inch thickness. Make split in center of circle. Fry dough in oil. Brown on both sides. Drain on towels.
Unroll crescent rolls and place in bottom of an ungreased 15 x 10 x 1-inch jelly roll pan, pinching edges together to seal. Bake at 375° for 11 to 13 minutes and cool. Combine cream cheese, mayo and salad dressing mix; beat until well blended. Spread mixture over crust. Sprinkle with cheese and vegetables. Chill at least 2 hours or overnight. Cut into 1 x 1 1/2-inch bites. Yield: 8 dozen.
Blend with mixer all ingredients except cucumber and onions until smooth. Stir cucumber and onions into mixture with spoon. Mix well and then chill for several hours. Serve chilled with chips.
Mix all together. Add enough milk to make thick, so it will drop from spoon. Drop in hot grease. Cook until brown.
Melt and mix butter, sugar and brandy or sherry. Pour sauce over layer of yams, sauce, layer of apples and sauce in a well buttered long baking dish. Bake at 350° for 1 to 1 1/2 hours.
Place the squash, cut side down, in a baking dish and add 1/2-inch of water. Bake in a preheated 350° oven for 30 minutes or until the squash is fork-tender. Place the halves on a plate. Fluff the strands with a fork. During the last 10 minutes of baking time, heat the zucchini, tomato juice, oregano, beans, garlic, salt and pepper in a medium saucepan. Spoon the mixture into the spaghetti squash halves and toss lightly.
In large bowl, make layers of cabbage, pepper and onions. Sprinkle sugar over top. In saucepan, combine mustard, sugar, celery seed, salt, vinegar and oil. Bring to full boil while stirring. Pour over slaw. Refrigerate, covered, at least 4 hours (overnight is better). To serve, toss salad.
Melt butter and saute meat until brown. Drain pineapple, reserve juice. Combine juice, Russian dressing, water, cornstarch, soy sauce, vinegar and salt. Pour over meat and stir until thick. Cover and simmer about 30 minutes, until meat is tender. Add green peppers, onions and pineapple. Cook about 5 minutes and serve over hot cooked rice.
Mix juices. Add 5 bottles of ginger ale to juices, place orange slices and frozen cherry ice cubes into punch as floaters.
Mix the sugar, salt, cornstarch and flour in a heavy saucepan. Gradually stir in milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir a little of the hot mixture into the beaten yolks. Then blend yolks into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla; cool, stirring occasionally. Just before pouring into pie shell, fold in coconut. Chill thoroughly, about 2 hours. Serve, topped with whipped cream. Yields 6 servings.
Put butter in 8 x 8 x 2-inch pan and melt in oven. Mix all other ingredients together except peaches. Pour batter into melted butter, will be thin. Then place peach slices around in batter; do not stir. Pour on juice. Sprinkle cinnamon on top and bake in oven about 30 minutes at 350° until brown.
Heat the oil and then add onion and garlic. Saute until browned. Add the chicken yogurt and spices together. Add about 1 cup of water. Cover and cook over medium heat for about 1 hour. Lower heat and cook until most of the water dries out and the chicken is tender.
Bake potatoes at 400° for 1 hour (or until done). Let cool. Cut into cubes and set aside. Melt butter or margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato cubes, pepper, green onions, bacon and cheese. Cook until thoroughly heated. Add extra milk, if necessary, for desired thickness.
In a large skillet or Dutch oven, melt butter, add peppers, onions, celery and garlic. Stir and cook 10 minutes. Add crawfish, shrimp or chicken, half and half and cheese. Stir and cook on low until cheese melts. Cook fettuccine according to package directions. Drain. Combine fettuccine and cheese sauce. Pour into 3-quart casserole, cover and bake at 350° for 30 minutes. Top with Parmesan cheese. Serves 6 to 8 people.
Cream the butter and shortening. Add sugar and beat until very light. Add whole eggs one at a time. Add flavoring and beat again. Add flour, mixed with baking powder. Alternate with milk, starting and ending with flour. Fold in walnuts. Pour in tube pan, greased and floured. Bake 1 hour and 20 minutes at 325°.
Bring Cheddar and cream cheese to room temperature. In medium mixing bowl, beat cheeses, sour cream, mustard and onion powder with mixer until well combined. Apply seal and refrigerate several hours. Shape in ball. Arrange pecan halves around base. Coat ball with chopped pecans. Refrigerate up to 1 week. Let stand at room temperature 1 hour before serving. Serve with breadsticks or assorted crackers.
Quarter, peel and boil potatoes until tender. In the meantime, in greased, 2-quart baking dish, mix all other ingredients, except reserved cheese, and soup mixture gently.
Sift dry ingredients into pie pan. Combine oil and milk in measuring cup. Whip with fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan, then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
Combine all ingredients in container of electric blender. Process until smooth. Chill before serving. Serve dressing over salad greens. Yield: about 6 1/2 cups.
Melt oleo; add sugar and eggs. Mix well. Add pineapple chunks, juice and all, and milk. Mix well. Add bread (white, wheat or French). Mix well. Pour into 9 x 13-inch pan. Bake for 40 to 50 minutes in 350° oven.
Combine margarine, sugar and vanilla. Add eggs; beat well with spoon. Add dry ingredients; beat well with spoon. Spread in greased 8 x 10-inch pan. Sprinkle with nuts. Bake 25 to 30 minutes. Cool. Cut in squares.
Mix everything together. Top with some of the noodles. Bake, covered, for about 45 minutes, then uncovered for about 10 minutes in preheated 350° oven.
In glass or stainless-steel shallow bowl, large enough to hold salmon steaks in a single layer, combine teriyaki sauce, sherry, lemon juice and ginger root. Add salmon and turn to coat with marinade. Cover with plastic wrap and refrigerate at least 1 hour or overnight, turning fish occasionally.
In a Dutch oven, fry the suet until crisp. Add steak cubes and brown. Add seasonings and water. Heat to a boil. Reduce heat; cover and simmer 1 1/2 hours. Skim off fat. Stir in cornmeal and simmer, uncovered, for 30 minutes. Stir occasionally. Serve with pinto beans or cornbread. Serves 8 to 10.
In large saucepan over medium heat, saute carrots, onions and celery in margarine until tender. In blender container or food processor bowl with metal blade, combine vegetable mixture with 3/4 cup of the milk; puree. Return mixture to saucepan. Lightly spoon flour into measuring cup; level off. Blend flour into vegetable mixture. Stir in remaining milk, broth and beer; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Add cheese; stir until melted. Garnish as desired. Yields 7 (1-cup) servings.
Mix all dry ingredients together. Add remaining ingredients. Cook in ungreased pan for 15 minutes at 375°.
Combine lard, sugar, salt and milk in saucepan; warm to melt lard. Cool to lukewarm and beat in egg. Dissolve yeast in warm water and add to milk mixture. Add flour a cup at a time, beating after each addition. Do all this in a covered casserole dish. Grease top of dough ball and cover.	Store in refrigerator overnight.	Make into clover leaf rolls by making 1-inch balls and putting 3 in each greased muffin tin. Cover and let rise about an hour. Bake at 350° for about 15 minutes or until done. Makes 1 1/2 to 2 dozen rolls.
In a large kettle, brown hamburger, one pound at a time. Remove after each cooking and set aside. When last meat is cooked, return other browned meat to kettle. Add all other ingredients except corn meal and water. Bring to a boil, then simmer with kettle covered for 1 1/2 to 2 hours. Mix corn meal and water together in a cup and add to kettle. Simmer another 20 to 30 minutes. Can add or delete spices to taste.
Wash chicken breasts and pat dry. Place in a crock-pot. Melt butter in a skillet over medium-low heat and saut onion, celery, apple and raisins. Add pecans, water, applesauce, cream of chicken soup and stuffing mix; mix together. Spoon over chicken in the crock-pot. Cover and cook on low 6 to 8 hours. Serves 4 to 6.
Crumble angel food cake in pan. Mix 8 ounces of Cool Whip with cake and press into pan. In a large bowl, mix cream cheese, sugar and vanilla. After mixing thoroughly, add 10 ounces Cool Whip and mix together. Spread this on top of the cake mixture. In a bowl, combine strawberries and glaze. Pour over the cake and cream cheese mixture. Refrigerate.
Melt oleo in long pan, add coconut and pecans. Prepare cake mix according to direction on box. Pour over ingredients in pan. Mix cream cheese and confectioners sugar until creamy. Pour cream cheese mixture over cake. Bake at 350 degrees for 50 minutes.
Mix well and chill at least 2 hours. Shape into small balls. Roll in sugar. Bake 10 minutes at 375°.
Arrange fillets in a	lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with onion, salt and pepper. Combine apple juice and lemon juice; pour over fish. Cover and bake at 350° for 25 to 30 minutes or until fish flakes easily when tested with fork. Transfer fish to serving platter.	Strain and reserve 2/3 cup liquid. Melt butter in heavy saucepan over low	heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add whipped cream and save 2/3 cup liquid. Cook over medium heat, stirring until thick. Pour over fish. Sprinkle with cheese and parsley.
Mix chili sauce and grape jelly in a large saucepan. Mix meat, onion flakes and garlic powder. Form meatballs. Put in a saucepan and cover; simmer for 40 minutes. Serve over rice.
Put butter in baking dish and melt. Add sugar and milk in another bowl and stir in flour and baking powder. Put in baking dish and add fruit on top and bake at 375° until top is brown, about 40 minutes. Batter will be thin when you put it in a baking dish to cook. This is a small dish.
Preheat oven to 325°. Brush the turkey with melted butter and sprinkle with salt and pepper. Place skin side up on a rack on a shallow roasting pan, 20 minutes of roasting time per pound. Roast, uncovered, basting occasionally, with the rest of butter mixed with wine. Let stand the roasted turkey for a few minutes before carving. Cut into thin slices. It can be served warm with a Bearnaise sauce or cold with a sauce made up of half sour cream and half mayonnaise and parsley.
Sprinkle chicken breasts with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to platter. Add chives, onions, lemon juice, parsley and mustard to pan. Cook 15 seconds, stirring constantly. Whisk in broth. Stir until sauce is smooth. Add remaining butter and oil. Stir. Serves 4.
Brown hamburger; drain. Add taco seasoning and follow package directions. Put crust in pan. Spoon sauce on top. Add hamburger mixture. Put lettuce on top followed by tomatoes. Sprinkle cheese on top. Bake at 400° until cheese is bubbly and crust is brown. Serve with taco sauce.
Mix jelly and chicken broth together. Mix all into a loaf and bake in skillet with a lid on it for 1 hour. When done, put a topping of brown sugar creamed with mustard (4 tablespoons of each) over the top and brown at 350° to 400°.
Brown ground beef and onions; drain fat. Add remaining ingredients and simmer, stirring occasionally, for 2 to 3 hours.
Break cinnamon stick into smaller pieces. Tie with 6 whole cloves and allspice in a cheesecloth bag. Stud two oranges with five cloves each.
Peel and slice carrots. Cook slightly in unsalted water. Mix together rest of ingredients until smooth. Add carrots to mixture. Marinate in refrigerator 3 to 4 days, stirring occasionally.
Warm chili. Crush corn chips over salad. Spoon chili over chips. Sprinkle grated cheese over chili. Pour Catalina dressing and salsa on top. Garnish with sour cream, tomatoes, olives and green onions.
Cook and drain squash. Add onion, butter, spices and cheese. Simmer 2 to 3 minutes. Put in casserole dish. Cover lightly with bread crumbs or cracker crumbs. Sprinkle with grated Parmesan cheese. Bake at 400° until lightly browned.
Cook onion in butter until lightly browned. Combine chicken, eggs, parsley, dill and enough sour cream to moisten slightly.
Brown meat in oil. Stir in next 12 ingredients. Cover and simmer for 2 hours. Add vegetables and cook until tender.
Mix cornstarch, sugar and salt. Add water slowly, stirring to dissolve ingredients. Cook 5 minutes, stirring constantly. Add butter; remove from fire and cool slightly. Add beaten egg yolk, rind and juice of lemon and mix well. Pour filling into baked pie shell. Top with meringue. Brown in slow oven.
Tear spinach into bite size pieces. Top with onion rings, mushrooms, bacon and mandarin oranges. Set aside. Heat sugar, oil, vinegar, catsup and Worcestershire sauce over low heat until sugar melts, but don't cook. Pour dressing over spinach mixture just before serving.
Cut butter into oats, sugar, flour, salt and spices until crumbly. Spread pie filling in pie pan or square baking dish. Sprinkle crisp topping over pie filling and bake in 350° oven for 35 to 40 minutes. Best served warm.
Beat eggs at high speed for 5 minutes. Gradually add 1 cup sugar, pumpkin and lemon juice. Blend together the flour, baking powder, cinnamon, ginger and nutmeg. Add to mixture and spread in greased and floured jelly roll pan. Bake at 375° for 15 minutes. Turn out on powdered sugared tea towel (cotton). Roll towel and cake together. Let cool 1/2 hour, then unroll and fill with mixture of 1 cup powdered sugar, cream cheese, butter and vanilla. Add to cake and re-roll. Sprinkle with sugar.
Mix all ingredients in food chopper and roll into logs. Roll logs in chili powder. Serve with crackers.
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown.
Cook lasagna noodles according to package directions. Grease a large baking pan. Mix together spaghetti sauce, onion and green pepper; set aside. Mix together cottage or Ricotta cheese and egg; set aside. Layer noodles, sauce, cheese mixture and Mozzarella until ingredients are used up. Bake until brown and bubbly.
Heat oil in a medium size, nonstick skillet over medium heat. Add onion, zucchini and garlic. Saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute. Sprinkle 2 tablespoons of Tillamook or Cheddar cheese over each bread half; top each half with 1/2 cup vegetable mixture. Sprinkle remaining 1/4 cup Tillamook or Cheddar cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat for 2 minutes or until cheese melts. Serve immediately. Yields 2 servings.
Cream butter with sugar. Beat in egg yolks, one at a time. Sift flour, salt, baking powder, cinnamon, cloves, allspice and nutmeg. Blend these dry ingredients into the canned mixture, adding milk slowly. Beat egg whites until stiff and fold in. Fold in chopped, blanched almonds, figs and raisins.
Cream together the sugar, shortening and eggs. Add the remaining ingredients; mix well. Bake at 350° for approximately 30 minutes.
Sift all dry ingredients together. Add rest of ingredients (coffee last); batter is thin. Bake at 350° for 35 to 40 minutes.
In large saucepan, combine the black beans and enough cold water to cover them by 2 inches. Add the 1 tablespoon olive oil, chopped onion and black pepper. Bring the water to a boil and simmer the beans for 45 minutes to 1 hour or until they are just tender, but not mushy. Drain the beans. In a bowl, combine them with the corn, tomato, scallions, minced coriander and green chilies.