HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour with cinnamon and salt; beat egg whites (1 1/4 cups) in large mixing bowl until soft mounds form. Gradually add 3/4 cup sugar. Continue beating until very stiff, straight peaks form. Do not underbeat. Combine egg yolks, 3/4 cup sugar and vanilla in small bowl. Beat until thick and lemon colored. Stir in dry ingredients. Fold batter gently but thoroughly into egg whites using a wire whip or spatula. Fold in walnuts. Turn into ungreased 10-inch tube pan. Bake at 350° for 55 to 65 minutes. Invert immediately. Cool completely before removing from pan. Frost with a vanilla glaze; sprinkle with 4x sugar or serve with whipped cream.
Combine the zucchini, onions and salt; let stand for 6 hours. Drain and rinse. Grind the green and red peppers; add to the zucchini mixture. Add the remaining ingredients. Cook for 30 minutes, stirring well. Pack in canning jars.
Pare potatoes; cut into quarters. Combine flour, cheese, salt and pepper in a plastic bag. Moisten potatoes with water; shake a few at a time in the bag, coating the potatoes with the cheese mixture. Melt margarine in a 9 x 13-inch pan. Place potatoes in one layer. Bake at 350° for 1 hour. Turn once during baking.
Cook macaroni according to package directions; drain. Melt margarine. Mix all other ingredients. Bake in deep casserole dish at 350° for about 1 hour.
Mix sugar, Karo and butter together; bring to boil for 1 1/2 minutes. Remove from heat. Add peanut butter. Mix well. Pour over Special K cereal. Mix well. Drop by tablespoons onto wax paper.
Mix all dry ingredients. Mix all liquids. Stir until smooth. Grease and flour four 1-pound coffee cans. Fill half full; bake at 325° for 1 hour.
Mix all ingredients together in a paper sack. Dip chicken in milk, then into sack. Shake sack to evenly coat chicken. Fry in skillet with a lot of grease. Leave the lid partially open.
Grease a Bundt pan or angel food cake pan. Sprinkle 2 tablespoons of pecans in bottom of pan. In small saucepan, bring margarine, brown sugar and remaining nuts to a boil. Set aside. Use one 10 ounce package of biscuits and one half of 5 ounce package. Cut biscuits in half; roll into balls and arrange in Bundt pan. Pour half of the brown sugar syrup over the balls. Repeat with the remaining biscuits. Pour the remaining syrup over the balls of dough. Bake at 350° for 20 to 25 minutes until lightly brown. Invert on waxed paper immediately.
Wash potatoes and peel if skin is thick or tough. Put potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes into a baking dish. Fan them slightly. Drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheese. Bake another 10 to 15 minutes until lightly browned. Serves 4.
Remove head and shell of shrimp. Slice vegetables. Place in water for 1/2 hour. Make batter just before cooking. Beat egg; add ice water and flour. Mix with chopsticks. Do not overmix. Heat oil in a deep pan to about 370°. Coat materials in batter. Start with shrimp and then vegetables.
Combine the first 6 ingredients in large casserole dish. Top with bread crumbs. Bake for 30 minutes at 350°.
Preheat oven to 425°. Combine flour, milk, eggs and nutmeg in a bowl. Beat together leaving batter a bit lumpy. Melt butter in a 9-inch ovenproof skillet. Saute apples in butter then pour in water. Place skillet in oven and bake 15 minutes until pancake is golden and puffed. Remove from oven and sprinkle with sugar. Return to oven for 2 minutes. Remove and sprinkle with lemon juice. Serve with jelly or jam if desired. Serves 2 to 4.
Brown ground chuck. Cook lasagna noodles. Mix cottage cheese, eggs, Parmesan cheese, salt and pepper. Layer as follows: lasagna noodles, ground chuck, 1/2 large sauce, layer noodles, all of cottage cheese mixture, layer of noodles, remaining 1/2 of sauce, Mozzarella cheese and sprinkle Parmesan cheese on top. Bake at 350° for 20 minutes.
Chill evaporated milk overnight in refrigerator. Crush vanilla wafers until fine. Dissolve jello, hot water, sugar, juice from lemon and lemon rind and refrigerate until almost set. Whip evaporated milk until stiff. When jello mixture is slightly congealed, add whipped evaporated milk and mix. Put half crushed vanilla wafers into pan (9 x 13). Add jello mixture and spread remaining crushed wafers on top. Chill 3 hours or overnight.
Use the almonds and bread crumbs as topping. Bake at 325° for 1 hour in 9 x 13-inch pan.
Boil the first 5 ingredients for 20 minutes. Add vegetables; boil an additional 10 minutes. Add soup and cheese; heat until cheese is melted.
Brown the hamburg, onion and bacon lightly in pan. Combine the meat mixture in a large dish or pan with the beans. Add the remaining ingredients to the mixture. Combine all ingredients and bake at 350° for 1 hour, or cook slowly on top of stove for 1 hour.
Boil raisins, dates and apples in one scant cup of water for three minutes. Add shortening. Cool. Add beaten eggs, sweetener, vanilla and soda. Add flour and nuts last. Mix well. Chill dough overnight in refrigerator in covered pan. Drop by teaspoon on well-greased sheet. Bake at 350° for 10 to 12 minutes. Store in refrigerator in tightly covered container.
Combine butter and sugars. Beat until fluffy. Add eggs, one at a time. Then add flour, baking soda, salt, baking powder and vanilla. Mix well. Then add oatmeal, coconut, rice crispies and chocolate chips. Mix carefully. Drop by teaspoons onto baking sheet 2 inches apart. Bake at 350° until light brown around edges, 10 to 12 minutes. Cookies should be soft and chewy.
Preheat oven to 375°. Pour milk over bread crumbs to soften; add remaining ingredients except eggs. Stir in eggs. Pour mixture into a well-greased loaf pan or a 6 x 8-inch casserole. Set the dish in a container of hot water and bake for about 45 minutes or until an inserted knife comes out clean. Serves 6.
Combine all ingredients in a blender until smooth. (Reserve 1 or 2 seeds from avocados to place in the dip to prevent darkening.) Don't forget to remove before serving.
Dissolve red hots in hot water. Add Jell-O and applesauce. Let set.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients, add to creamed mixture alternately with buttermilk, beginning and ending with flour, beating well after each addition. Stir in vanilla extract. Pour into 3 greased and floured 9-inch round pans. Bake at 350° for 25 to 30 minutes or until cake tests done.
Cream butter and sugar. Add eggs and beat. Add milk and soda (dissolved in small amount of water). Add bananas, flour and vanilla. Bake at 350° for 45 to 60 minutes.
Cook on stove at simmer, makes your house smell great. May be kept in refrigerator in closed jar.
Mix together all ingredients. Make into balls. Dip into the following that has been melted together in a double boiler: 1 cup semi-sweet morsels and 1/2 stick paraffin. Yields 4 to 5 dozen.
Gently mix all ingredients. Use just enough mayonnaise to moisten. Serve on bed of lettuce. Garnish with olives.
In a bowl, sift together the flour, baking powder, salt and soda, and set aside. In another bowl, cream together the sugar and the margarine or butter. Add the eggs and beat well. Stir in the mashed bananas. Add the dry ingredients and the nuts. Pour into a greased and floured loaf pan and sprinkle with sugar. Bake at 350° for 35 minutes, then reduce the heat to 325° and bake another 35 minutes. Let set 20 minutes before inverting onto a rack to cool.
Melt Hershey's chocolate with margarine, then cool. Add 4 cups sifted powdered sugar, egg yolks and nuts. Mix well. Beat egg whites and fold into chocolate mixture; mix. Lay vanilla wafers in a 9 x 13-inch pan. Pour chocolate mixture over wafers. Slice ice cream brick into 1/2-inch slabs and lay over mixture. Top with crushed vanilla wafers. Freeze.
Mix broth, water, green onions and soy sauce in 1 1/2-quart pot. Cover and bring to a boil. Pour eggs into mixture. Stir gently until eggs form strings. Serve with fried noodles.
Place roast in baking bag. Slice apples and onions and place on roast. Add all other ingredients in bag. Seal bag and punch a few holes in it. Bake for 1 1/2 to 2 hours at 350° until tender.
Saute onion in oil in soup kettle. Add potatoes and enough water to cover; simmer until tender. Add evaporated milk, bring just to a boil and gently stir in cottage cheese. Top with chopped parsley to serve.
Boil sugar, water and cornstarch until clear. Add dry Jell-O and food coloring, after taking off heat. Cool. Put strawberries in baked pie shell; pour mixture over. Let stand 5 1/2 hours. Serve with whipped cream.
Heat oven to 300°. Place oven rack in upper third of oven. Line a cookie sheet with foil. In a large bowl, mix flours, oats, corn meal, liver powder, salt and garlic powder. Add egg, oil and broth. Mix with a wooden spoon to make a soft dough. Dough should be soft but firm enough to roll out. If too moist, add some flour; if too dry, add water. On floured surface, roll out dough to 1/2-inch thickness and cut in 3 1/2-inch long dog bone biscuit shapes with floured cutter. Place 1-inch apart on prepared cookie sheet. Bake 2 hours. Turn off oven and let biscuits stand in oven overnight to dry out and harden. Can be stored in plastic bags at room temperature up to 3 months. Makes about 24. Per biscuit: 31 calories, 6 grams protein, 23 grams carbohydrates, 5 grams fat, 12 mg. cholesterol and 142 mg. sodium.
Mix and roll into balls (walnut sized). Place on cookie sheet and bake at 375° for 15 minutes or until lightly browned. Let cool for 5 minutes. Roll into confectioners sugar.
Peel cashaw and cut up in cube size pieces. Place in Corning Ware baking dish. Add sugar, water and oleo; sprinkle good with nutmeg. Cover and cook slowly until slightly tender. Test with fork. Remove lid; raise fire and cook until done and juice has thickened. May also be cooked in oven.
Mix all ingredients together in a large bowl. Bake at 350° for 1 1/2 hours in a 12-inch tube pan.
Melt butter in a large pot, add onions and cook very slowly, about 45 minutes, over low heat, stirring often. Stir in sugar, flour and cook for 3 minutes. Add water and simmer partially covered for 30 minutes. Add salt and pepper to taste.
Boil dates, prunes and raisins in 1 cup water for 3 minutes. Add margarine and let cool. Mix flour, soda, salt and spices, sifting together. Mix with fruit mixture. Add eggs, nuts and vanilla. Stir with spoon (do not use mixer) to blend. Pour into baking dish and bake at 350° for 25 to 30 minutes.
Combine all ingredients and bake in a 10-inch skillet at 350° for 45 minutes to 1 hour. Serves 8.
In a 9 x 13-inch pan, spread pie filling evenly. Sprinkle cinnamon over apples. Sprinkle dry cake mix over all of this. Melt butter/margarine and drizzle over top. Bake at 350° until lightly browned on top.
Brown hamburger and onions; drain and add seasoning. Add all the cans (undrained). Heat and garnish with sour cream, shredded cheese and taco chips as desired.
Scald hake in boiling water and place in bottom of earthenware (or any other) pot. Saute onion and tomatoes in olive oil seasoned with salt. Cover hake with this mixture. Simmer over low heat until hake is cooked. Cut lobster in slices and add. Add langostinos, prawns, clams, peas and red pepper flakes. Cover pot and cook until clam shells open. Serves 4.
Mix sugar, shortening, water, yeast, salt and well beaten eggs. Mix well. Add 1 cup flour at a time, beating after each cup. Let rise and make into rolls and let rise again. Bake in 420° oven until brown.
Arrange ribs in large roasting pan. Combine remaining ingredients. Pour over ribs. Cover pan with foil. Bake 45 minutes at 350°, turning ribs once or twice. Transfer ribs to grill. Reserve sauce. Set grill as high above gray coals as possible. Cook for 20 to 30 minutes or until meat is browned and tender, turning and basting frequently with sauce.
Dissolve Jell-O in boiling water in spoonfuls. Stir in ice cream until completely melted. Drain oranges. Add to top of Jell-O. Refrigerate.
Drain liquid from beets and pineapple, heat and dissolve the sugar and fruit flavored gelatin in heated liquid. Mix well. Add remaining liquids. Chill until syrupy. Stir in beets, pineapple and nuts. Finish chilling.
Mix the first 3 ingredients; roll into small balls. Place on a greased cookie sheet. Press 1 Hershey's Kiss in the center of each ball. Bake at 350° for 5 minutes. Cool on sheet before removing.
Combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk, then roll dough jelly roll fashion with sausage layer in the middle. Cut in 1/2-inch slices and place on greased cookie sheet. Bake at 400° for 20 to 25 minutes.
Place chicken in 9 x 13 pan. Mix soup, 1 1/2 cups cheese, milk and seasoning mix. Spoon over chicken. Top with chips. Cover. Bake at 375° for 30 minutes. Remove cover. Top with remaining 1/2 cup cheese. Bake, uncovered, for 10 minutes. Serve with rice.
Melt oleo; add onion and chives; saute. Add sour cream and cheese; stir and mix. Add potatoes.
Sift together flour, sugar, baking powder and salt. Stir in vanilla and 2/3 cup milk. Beat in shortening until all ingredients are smooth and well blended. Beat in 1/3 cup milk and eggs. Pour into greased and floured pans. Bake at 350° for 30 to 35 minutes.
Combine all ingredients except ketchup in a large mixing bowl. Mix well. Place about 1/3 c. of meat mixture in each muffin cup to make 12 miniature meat loaves. Top each with ketchup. Bake at 350 for 35 minutes.
Cook sugar, butter, milk and vanilla until it comes to full rolling boil for 5 minutes. Combine dry ingredients with liquid mixture and mix thoroughly. Drop by teaspoons on wax paper and let set until cooled.
Mix all ingredients together. Press into a 9 x 13-inch or larger pan. Chill. Cut into 1-inch squares. Dip into melted chocolate and cool on wax paper.
Combine soup, sour cream and salt. Cut the stick of butter and the cheese loaf into small chunks. Stir these into the soup mixture. In a large bowl, mix in the onion and thawed hash browns. Bake in a large baking pan at 350° for 1 hour and 15 minutes or until golden brown.
Cook rice. Saute onion in butter. Cook broccoli as on back of box. After onion is sauteed, add soup and a can of water. When soup is smooth, add cheese. Cook until cheese is melted. Butter a casserole dish. Combine all ingredients in dish. Cook at 350° for 30 minutes.
Spread pie filling into 8 x 13-inch pan. Next, distribute pineapple over filling (juice and all). Sprinkle dry cake mix over all, creating next layer. Cut butter into patties and lay on top. Sprinkle with coconut and/or nuts. Bake at 350° for 1 hour.
Mix ingredients as for fruit cake. Bake in loaf pan at 350° for approximately 1 hour. Test for doneness. Turn out on rack when cool. Sprinkle with powdered sugar.
Mix all ingredients together. Stir in 2 cups of rhubarb, cut in small pieces. Pour into greased pan. Sprinkle mixture of 1/2 cup sugar and 1 teaspoon cinnamon on top of cake. Bake at 350° for 40 minutes.
Combine first 5 ingredients in a bowl; refrigerate until serving. Top with nuts. Yields 8 to 10 servings.
Heat oven to 325 degrees. Place ham in large shallow roasting pan. Bake until meat thermometer inserted in thickest part registers 125 degrees, about 1 1/4 hours. Remove from oven, trim off rind, leaving very thin layer all around. Score ham by cutting diamond shapes 1/4-inch deep into ham. Combine honey, mustard and cloves in a small bowl. Spoon honey mixture over ham, and into diamond cuts. Continue baking about 30 minutes, or until meat thermometer registers 140 degrees. Serve with additional warm glaze, if desired. Serves 12.
Mix milk and soup in hot pan. Sprinkle pepper and salt in and stir. Put chicken in soup until done. Serve.
Heat juice from pears. In blender, put Jell-O, juice, pears, cream cheese and nuts. Blend until pears are pulverized. Fold into Cool Whip. Put in shallow pan that has been sprayed with Pam for easy removal.
Mix first seven ingredients in bowl. Crunch up chips and pour into 9 x 13-inch pan. Pour mixture over chips. Top with grated cheese. Bake at 350° for 45 minutes.
Mix all ingredients and bake at 300° until done. Bake 50 minutes to 1 hour.
Beat cream cheese and milk until stiff; add remaining ingredients. Bake at 375° for 20 to 25 minutes.
Heat oven to 350°. Mix ingredients in order given. Pour into two greased and floured 9-inch round cake pans. Bake 45 to 50 minutes. Cool and ice with Cream Cheese Icing.
Mix all ingredients together in saucepan. Bring to rolling boil, stirring often, and boil approximately 2 minutes (firm-ball stage). Be sure your cake is completely cooled before icing it.
Mix everything together real good and pour into a 9 x 13-inch greased dish. Bake at 375° for 45 minutes. Cover dish with foil. Uncover to brown.
Brown hamburger and onions and drain. Combine with tomato sauce, ketchup, salt and pepper. Place in casserole dish and put sliced cheese on the meat; top with biscuits. Cook 12 to 15 minutes at 450°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until onions start to brown, about 3 minutes. Add corn and chilies. Cook, stirring frequently, 5 minutes. Remove skillet from heat and sprinkle cheese evenly over corn. Cover and let stand 5 minutes to melt cheese. Makes 4 servings.
Beat together cream cheese, sugar and vanilla. Fold in whipped cream. Pour into crust. Chill. Add almond flavor to pie filling and carefully spoon over cheese layer. Chill until set.
In one bowl, mix white sauce, catsup, Worcestershire, salt and pepper. In 2nd bowl, crab, mushrooms, peppers, cheese and crackers. Combine both bowls and pour in casserole dish. Sprinkle paprika and cut pieces of margarine across top of casserole. Bake at 400° for 20 to 25 minutes.
Set cream cheese and Cheddar cheese out so they're at room temperature and softened. Combine all ingredients well, using a mixer. Refrigerate 1 to 2 hours. Shape into 2 balls. Chop 1/2 cup nuts and roll the cheese balls in them.
In a mixing bowl, beat egg until foamy. Add milk and beat well. In a micro-safe bowl, place apple juice, cinnamon and raisins; heat on High for 90 seconds. Allow to cool.
Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons olive oil in a large saut pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Leave cream cheese out overnight to soften. Mix Dream Whip. Add sugar and vanilla flavoring. Then mix in cream cheese until mixture is smooth. Layer crust, Dream Whip, cherries, Dream Whip and cherries. Sprinkle top with crumbs.
Prepare white sauce by melting 4 ounces butter with 2 tablespoons flour. Stir in 1 cup milk until thick and bubbly. Add crab meat and stir to blend. Pour into a buttered casserole dish. Top with bread crumbs and cheese. Bake at 325° until slightly browned.
Combine first 3 ingredients and press into pan. Bake until firm at 350°. Cream together cheese and sugar until spreadable. Spread cheese on crust. Mix pudding as on box. Pour pudding on top of cheese mixture. Top with Cool Whip and coconut.
In a small bowl, whisk together all ingredients until blended. Makes about 1/2 cup.
Mix all together and drop by spoonfuls onto lightly greased cookie sheet. Bake in moderate oven. Good eating and they freeze well.
Check your 4-quart pressure cooker for safety. Heat cooker; add 3 tablespoons cooking oil. Brown roast on all sides; it may be necessary to cut the roast into 2 pieces. Once roast is browned, remove from cooker and place the cooking rack into the cooker. Now place the browned roast back into the cooker. Season the roast with salt and pepper to taste. Add onion soup mix. Chop up the medium onion and add at this time. If you plan on having carrots and potatoes, have them cut (quartered) and place them in the cooker. Remember not to fill the cooker over 2/3 full at any time. Add water to put the cooker 2/3 full. Close cover securely.
Mix ingredients and spread on tortillas. Roll and cut into bite sized pieces. They can be stored in the refrigerator overnight. Spiral design finger food appetizer.
Combine graham cracker crumbs, 1/4 cup sugar and melted margarine. Press firmly onto bottom of a 9 x 13-inch pan. Chill 15 minutes.
Combine bread crumbs, lemon pepper seasoning and dill weed. Dip chicken breasts in beaten egg and then in seasoned bread crumbs. Pan-fry in 2 tablespoons oil 15 minutes or until browned.
Into bowl sift together flour, cinnamon, brown sugar, salt, baking soda and baking powder. In a large bowl with mixer beat eggs until frothy. Beat in sugar, oil and vanilla. Beat until thick and pale. Stir in zucchini and flour mixture until batter is combined well. Fold in walnuts and chips. Spoon into 1/3 cup muffin tins lined with paper baking cups, filling cups 1/2 way. Bake cupcakes in a preheated 350° oven for 15 to 20 minutes or until tester comes out clean. Let cool in tins 5 minutes. Turn out onto racks and cool completely.
Turn the oven to 350°. Tear off a 15-inch pieces of foil. Line the baking pan with the foil. Melt butter in saucepan. Stir in brown sugar. Arrange graham crackers side by side. Stir the brown sugar mixture. Spoon the brown sugar mixture over the graham crackers. Sprinkle the crackers with the nut topping. Bake for 7 to 9 minutes.
Combine pudding mix, sugar and milk. Beat one minute. Fold in whipped topping. Makes 4 cups. Store frosted cake in refrigerator.
Beat egg whites and salt with electric beater until soft peaks form. Add sugar, 1 tablespoon at a time, beating until smooth and glossy. Continue beating and add Karo syrup a little at a time, until frosting peaks. Fold in vanilla. Makes enough frosting for 2 (9-inch) layers.
Beat eggs with rotary beater in top of double boiler until blended. Blend in brown sugar and butter. Place over rapidly boiling water, stirring constantly, just until hot (about 5 minutes). Remove from heat. Sift flour and baking powder. Add all at once to cooked mixture. Mix until well blended. Stir in pecans and vanilla. Turn into a greased and floured 13 x 9-inch pan. Bake in a moderate oven (350°) 23 to 30 minutes until it springs back. Sprinkle with confectioners sugar while warm.
Combine strawberries, 1/2 cup water, lemon juice and cinnamon in a small Dutch oven; stirring well, bring to a boil. Dissolve cornstarch in remaining 1/4 cup water and stir into boiling mixture. Reduce heat and simmer 2 or 3 minutes or until mixture thickens, stirring constantly. Remove from heat and cool. Stir in sugar substitute. Diabetic exchange: free up to 1 tablespoon.
Combine dates, sugar, egg and oleo in boiler; cook 8 to 10 minutes, stirring constantly. Remove from heat. Add nuts and Rice Krispies; shape into balls and roll in coconut.
Boil potatoes; remove from heat. Drain and mash. Mix ingredients together. Place in a bowl and top with bacon bits.
Crush crackers very fine. Mix with nuts and baking powder. Add vanilla to egg whites, beat to stiff foam. Combine dry mixture and egg mixture; mix well. Butter 9-inch Pyrex pie plate, spread crust in and up sides. Bake 30 minutes at 350°. Let cool, put in refrigerator.
Blend well. Mixture should be stiff enough to roll into balls. Chill well.
Put in layers in order in 9 x 13-inch pan. Bake at 350° for 30 minutes.
Break cauliflower into flowerets. Combine salt, garlic, pickling spice, lemon juice and water in a medium saucepan. Add cauliflower and cook, uncovered, 5 minutes, until barely crisp-tender. Chill. Combine mayonnaise and pickle. Place drained cauliflower on lettuce leaves and top with dressing. Serves 4.
Spread refried beans in glass baking pan. In mixing bowl, mix sour cream and taco mix. Spread mixture on top of beans. Add green chili peppers on top of sour cream mixture. Sprinkle cheese on top. Serve with corn chips.