HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375° for 15 minutes. Beat egg whites until a little foamy. Add cream of tartar. Beat well. Gradually add in sugar. Beat well. Add food coloring, as desired. Fold in one package mint chocolate chips. Drop by small spoonfuls onto greased cookie sheet. Turn off the oven just before putting cookies in. Leave in cooled oven overnight or at least 5 to 8 hours. (Don't peek!) Makes 2 dozen.
Spread dinner rolls on pizza pan. Mix all ingredients except 2 tablespoons Parmesan cheese. Pour over rolls. Bake at 375° for 25 minutes. Add cheese and bake 5 minutes more.
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency. Yields approximately 4 cups.
Grate (fine) the cabbage and onion. Bring other ingredients to a boil. Pour over raw cabbage and onion. (Use glass bowl, not plastic.) Cover and refrigerate. Keeps 30 days.
Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together dry ingredients and fold into egg mixture. Spread in greased and floured jelly roll pan. Batter will be thin. Top with 1 cup chopped nuts. Bake at 350° for 15 to 17 minutes. Turn onto clean dish towel sprinkled with powdered sugar. Roll cake and towel together while still hot.
Place apples, flour, sugar and cinnamon in bowl and mix together to coat apples. Put in pie shell and place cut up butter over apple mixture.Place another pie shell over first one and poke holes in top. Bake at 350° for 30 minutes or until done.
Bring milk and margarine to boil over medium heat. Add flour, all at once, and stir constantly until mixture forms a ball and leaves the sides of pan. Remove from heat. Add eggs, stirring constantly. Add remaining ingredients. Drop by teaspoonfuls on greased foil lined cookie sheets. Bake at 350° for 25 minutes or until puffs are golden brown.
Cook macaroni according to package directions. Drain. Mix soup and milk. Add onion flakes. Heat. Add cheese. Cook until melted. Add corned beef and macaroni. Place in 2-quart casserole. Top with bread crumbs. Bake in a 350° oven for 30 minutes or until well browned.
Sort through crabmeat and remove any membranes. Soften margarine. Mix all ingredients together. Spread on half of English muffin. Cut into quarters. Broil until slightly brown. Covers about 12 muffin halves. Serve warm.
Warm shells in oven at 350° for 5 to 10 minutes. Brown ground beef. Drain off fat. Stir in seasoning mix and water. Heat to boiling on low heat. Simmer, uncovered, for 15 to 20 minutes, stirring occasionally until liquid is reduced.
Heat oven to 400°. Grease 9 or 10-inch pie pan. In medium bowl combine flour, sugar, cinnamon and nutmeg. Using pastry blender, cut in margarine until mixture is crumbly. Reserve 3/4 cup pastry mixture and set aside.
Brown chops. Place in a Pyrex dish. Mix together all other ingredients. Pour mixture over chops. Cover and cook for 2 hours in a 350° oven.
Brown desired amount of ground beef and onions; drain. Dip tortilla shells in sauce and layer bottom of casserole dish. Put a little sauce over layer. Spread ground beef. Sprinkle lots of cheese. Dip more shells in sauce for another layer. Repeat if necessary. Spread remaining sauce on top layer of shells. Bake in 350° oven for 25 minutes. Sprinkle cheese on top and heat until melted.
In bowl, combine the first 4 ingredients. Blend in curry powder, and then cheese. Put in serving bowl. Chill for 30 minutes so flavors blend. Serve with veggies, breads or as a sandwich filler alone or with lunch meats.
Mix corn meal and salt; combine with cold milk and stir until smooth. Add to hot milk and cook until thickened (about 5 minutes, stirring constantly). Beat eggs; add small amount of cooked mixture; blend, then add remainder of cooked mixture and butter. Pour into greased 1 1/2-quart casserole and bake in a moderate oven at 350° for 50 minutes or until done. Makes 6 servings.
Beat eggs until light and fluffy. Add sugar, vanilla and oil. Blend well. Stir in zucchini.
Mix first 5 ingredients and cook over medium heat until thick. Stir constantly. Add vanilla and mix. Then add Rice Krispies cereal and chopped nuts. Mix well. When cool enough to handle, form into small balls and roll in coconut.
Preheat oven to 300°. Shred dried beef into a 9 x 13-inch baking dish. Arrange chicken over beef. Mix sour cream and soup together. Pour over chicken. Bake 2 hours.
Secure 1 large elephant. Kill, clean and cut into small cubes. This will take about 2 months. Put into large kettle and simmer over kerosene at 465° for 14 weeks. Make gravy to cover. This will feed 3,685 people. If more meat is needed, add 2 rabbits, but use only if necessary, as very few people care for hare in their stew!
Cook spinach and drain well. Mix all ingredients together. Shape into bite size balls. Bake at 350° for 10 minutes. Can be frozen before baking. Yields 60 to 70 balls.
Thaw frozen juices. Mix all ingredients together and float cherries and orange slices on top.
Melt butter in medium saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir vegetables into sauce; heat through.
Heat oil; add onions and cook until soft. Add water and bouillon cubes; boil until dissolved. Add noodles and salt; cook uncovered three minutes. Add garlic and broccoli; cook four minutes. Add milk and cheese, dash of pepper; cook on very low heat and stir until cheese is melted.
Cream sugar and margarine; add egg yolks one at a time, then add vanilla. Sift flour, baking powder and salt together. Then sift over nuts and dates. Mix this to cream mixture. Last, add 4 stiffly beaten egg whites. Pour into greased tube pan. Bake at 250° for 1 hour and 40 minutes. Cool in pan.
Combine all ingredients, except chipped beef, and shape into balls. Spread a layer of chipped beef on cookie sheet and place in 350° oven until dry and crisp (about 15 minutes). Cool and crumble. Roll cream cheese balls in crumbled beef. Serve on toothpicks.
Mix sugar, oil, vanilla, eggs, salt and lemon juice. Beat well. Sift flour and baking soda together and add gradually to first mixture. Batter is quite stiff before apples and pecans are added. Add apples and pecans. Blend well. Bake in a greased and floured tube pan in a preheated 325° oven for 1 1/2 hours or until cake tests done. Cool on a wire rack.
Drain pineapple. Save juice and add cold water to measure 1 cup. Dissolve Jell-O in boiling water. Stir in cold water. Refrigerate until slightly thick. Stir in whipped topping, pineapple, oranges and marshmallows. Refrigerate.
Rinse and cut tops off bell peppers for stuffing. In mixing bowl, mix all ingredients except peppers. Sprinkle salt and black pepper generously, because a lot of the flavor boils out during cooking. Stuff this mixture into peppers. Place peppers upright in a 9 x 13-inch baking pan. Pour about 1 inch of water into bottom of pan without getting water in peppers. Bake in oven at 375°, covered tightly, for approximately 45 minutes to 1 hour.
Combine all ingredients except meat. Cook 1 hour. Add meat. Cook 15 minutes. Spoon into bottom pie shell. Top with second crust. Seal edges. Cut steam vents. Bake at 450° for 10 minutes. Reduce to 350° and bake 50 minutes. Cover edges with foil if crust browns too quickly. Cool. Serve with whipped cream. Dee-lish!
Mix all ingredients except pecans and blend well. Pour into a greased baking pan and top with nuts. Bake at 350° for about 1 hour.
Combine first 4 ingredients, blending well. Stir in applesauce. Mix well. (Mixture will be stiff.) Roll out to 1/4-inch thickness on an ungreased cookie sheet.
Heat oil in electric skillet, place pork chops in skillet and brown on one side; turn heat to 300° and add sliced potatoes, can of tomatoes, can of green beans and dill weed. Cook on medium heat for 30 minutes. Add salt, pepper and garlic to taste. Good.
Halve eggs lengthwise. Scoop out yolks in a large bowl. Set egg white halves aside. Mash yolks; blend in cheese spread and mayonnaise, scallions, pimientos and mustard until smooth. Spoon or pipe yolk mixture into egg white halves. Garnish with sliced scallions and serve.
Mash sweet potatoes, add melted butter, sugar, egg yolks, salt, flavorings, milk and mix. Fold in beaten egg whites. Pour into pie shells. Bake at 350° for 10 minutes, then reduce heat to 300° for 25 minutes.
Combine butter or oleo, sugar and salt in mixer. Mix well and add eggs, one at a time, beating after each egg. Add Eagle Brand milk. Add scalded milk slowly and then vanilla. Pour into unbaked pie shell and sprinkle with nutmeg. Bake in 400° oven for 10 minutes. Reduce heat to 325° and bake for approximately 25 minutes. Top will be browning and firm, but shimmering.
Pound steak on both sides. Cut into 3-inch strips. Place a strip of bacon and a slice of onion on each strip. Fold over and tie with thin string. Heat oil or shortening in skillet over medium heat. Flour meat and brown in skillet. Add a little water and simmer for 1 hour. Yields 6 to 8 servings.
Cream shortening, sugar and egg. Combine flour, powder and salt. Mix alternately with enough milk to moisten (like biscuit dough). Roll 1/2-inch thick. Spread with raisins, thin sliced apples and nuts. Sprinkle on some sugar, cinnamon and melted butter. Roll like jelly roll. Use waxed paper to help roll. Bake in 350° oven for 30 minutes. Ice with thin icing when cold.
In small saucepan, heat milk, butter or margarine and coffee until butter or margarine has melted. Add to confectioners sugar. Blend until smooth. This is great on spice cake.
In large bowl, combine butter, peanut butter, sugar, brown sugar and vanilla. Beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1/2 of chocolate chips. Spread evenly into well-greased 15 x 10 x 1-inch pan. Bake in 350° oven for 35 minutes. Sprinkle remaining 1/2 of chocolate chips; wait 5 minutes, then spread.
In a skillet, brown sausage, breaking up any large lumps. Drain. In a 2-quart casserole, layer sausage, bread and cheese. In a bowl, beat eggs with remaining ingredients. Pour over layers in casserole. Cover and refrigerate 12 hours or overnight. Remove from refrigerator 1 hour before baking. Bake at 350° for 45 minutes, uncovered.
Mix cream, margarine and powdered sugar together, then fold in Cool Whip. In another large bowl, mix the pudding, milk and vanilla and then combine the ingredients of both bowls. Crush Oreos in food processor until they get to the consistency of "dirt." Layer Oreos and pudding mixture in a new flowerpot, ending with a layer of Oreos. Garnish with artificial flowers, gummi worms, etc. Serve with a new garden spade.
Combine all ingredients and roll into balls. Bake at 350° for 10 minutes.
Beat well the oil and eggs, then add remaining cake ingredients; mix well. Pour into greased and floured 9 x 12-inch pan. Bake 40 to 45 minutes at 350°. Excellent, moist cake.
Bring vinegar, sugar, salt and spices to a boil. Pour over onions and zucchini and let stand one hour. Bring to a boil and cook 3 minutes. Pack in sterile hot jars. Adjust lids and process in boiling water bath for 5 minutes. Remove jars and let stand until cool before storing.
Make white sauce with butter, flour, salt, pepper and liquid. Cook until thick. Remove from heat. Add beaten eggs, then corn. Top with buttered crumbs. Bake at 350°.
Dissolve cornstarch and sugar in water. Cook until thick. Stir in the peach jello; cool and pour over sliced peaches put in baked pie shell. Refrigerate 2 to 3 hours.
Sprinkle pudding mix over pineapple in a medium serving bowl. Mix. Add other ingredients. Mix well.
I use Oscar and mince very fine the bell pepper, celery and nuts. Grate cheese and mix by hand with cream cheese. Add pineapple, pepper, garlic, salt and nuts. Roll into ball or shape in a mold. Refrigerate. When ready to serve, roll in chopped nuts completely. Serve with crackers.
Mix thoroughly 1/4 cup of soup and remaining ingredients. Shape into 6 patties.
Cook sausage until done, breaking into bits as you cook it. Drain and set aside. Beat eggs, milk, salt and mustard. Into a greased baking dish, layer bread, sausage and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6. Great for overnight guest or Christmas morning.
Mash the beans. Mix the sugar, beans, coconut, margarine, eggs and vanilla together. Put in unbaked pie shell. Bake at 350° until done. Let cool, then cut.
Melt butter in a saucepan. Stir in brown sugar, syrup and salt. Bring to a boil, stirring for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour over corn and put in oven. Bake at 250° for 1 hour, stirring every 15 minutes.
Make brownie mix as directed on box. Put 2 Tbsp. of mix in foil cup. Bake at 350° for 10 minutes. Drop a peanut butter cup into the center of each brownie and bake for another 6 minutes.
Blend cream cheese, sour cream and milk together well. Add chopped green pepper, onion and chipped beef. Blend all ingredients with mixer. Pour mixture into ovenproof bowl. Bake at 350° for 20 to 30 minutes until hot and bubbly. Serve hot with cut vegetables or crackers to dip.
Mix tofu and remaining ingredients. Spray a 9 x 12-inch pan with Pam. Cover bottom of pan with sauce. Prepare tortillas by toasting lightly in toaster oven until soft. Spread each tortilla with a little sauce and a portion of the tofu mixture. Roll and place in pan. Cover rolled and stuffed tortillas with more sauce and bake for 25 to 30 minutes at 350°. Better when reheated.
Cook the first 8 ingredients until the vegetables are tender. Gradually add milk to flour and mix until smooth. Slowly add milk mixture to vegetables, stirring constantly, until it boils. Add cheese and stir until melted.
Pour flour in bowl. Add salt and baking soda. Add butter, granulated sugar and brown sugar. Also add vanilla extract, eggs and semi-sweet chocolate bits. Mix until all ingredients are well combined. Turn oven to 375°. Bake. Place on baking sheet and allow to bake 10 to 15 minutes.
Combine all ingredients and mix with electric beater until well mixed. Pour into pie shell and refrigerate until firm. Serve chilled.
Cook potatoes, celery and onion until tender in water containing salt and chili powder. Melt fat in skillet; blend in flour and milk gradually. Cook, stirring constantly until thickened. Stir in potato mixture. Garnish by sprinkling with parsley.
Combine drained vegetables and toss lightly. Bring remaining ingredients to a boil in saucepan about 20 minutes or microwave-cook on low heat for about 5 minutes. Let cool and pour over vegetables, stirring gently. Chill for 24 hours or more.
Drain pineapple; use the drained juice as part of liquid for the cake. Mix and bake cake as directed on package. Let cool thoroughly. Slice bananas on top of cake. Cover with drained pineapple. Cover this with Cool Whip. Now cover with coconut and garnish with maraschino cherries. Refrigerate.
Cut chicken in bite sizes. Cook in oil until done on medium heat. When done, add vegetables. While thawing, add soy sauce and teriyaki sauce. Stir well while cooking. Don't overcook. When vegetables are hot through, it is ready to eat. If you desire more flavor, add a little more sauce. Serves 4.
Preheat oven to 350°. Sprinkle bacon, onion and peas in pie shell. Sprinkle cheese over vegetables. In mixer, beat remaining ingredients until well blended. Pour over vegetables in pie shell. Bake 15 minutes. Reduce oven to 300°. Bake 30 minutes longer or until the center is set.
Soak yeast in warm water for 5 minutes. Add oil, sugar and salt. Add beaten eggs; beat well. Add flour; let stand 20 minutes. Roll out; let rise until double size. Bake at 325° until light brown, about 20 to 30 minutes.
Mix all in blender to become powder form. Combine 1 Tbsp. with hot water to serve.
Cream sugar and shortening. Beat eggs and add to mixture. Mash bananas. Add vanilla. Sift flour, salt and soda together. Add to the sugar mixture and fold in nuts. Pour into loaf pan. Bake at 350° for 45 minutes. Cool before slicing.
Cook meat, onion, salt and pepper until brown and done in skillet. Drain off grease after meat is done. Mix remaining listed ingredients in a big pot. Put hamburger meat in and cook for about 10 minutes. This recipe can be cut in half to make a smaller amount.
Preheat oven to 350°. Grate cheese and set aside. In 2-quart saucepan melt margarine over low heat. Blend in flour. Add milk all at once. Cook, stirring constantly, until slightly thickened. Add grated cheese, season and continue to cook, stirring, until cheese melts. Remove from heat. Spread half of the cheese sauce on bottom of shallow 2 1/2-quart baking dish. Slice potatoes and onions. Arrange slices over cheese sauce. Spread remaining sauce over top. Bake until potatoes are tender, about 1 hour.
Mix cake mix following directions on box. Add remaining ingredients. Put in 3 (8-inch) cake pans. Bake 35 to 45 minutes at 350°.
Combine all ingredients except nuts. Mix well. Spread into lightly greased 13 x 9-inch baking pan. Sprinkle with nuts. Bake at 375° about 20 minutes or until golden brown. Cool and cut into bars. Store in tightly covered container at room temperature.
Mix shortening, sugar and egg and beat until smooth and creamy. Add milk, soda and bananas and mix until well blended. Then add flour, baking powder and salt; beat well. May add walnuts if desired. Put in loaf pan and bake at 350° for 1 hour.
Spray 8 x 8 or 9 x 9 pan with Pam. Place in oven on low heat, just to melt chocolate chips enough to stir into milk. Stir into milk, add vanilla and salt. Add nuts if desired. Let cool then cut into squares.
Mix together in casserole. Top with extra cheese. Bake approximately 45 minutes in a 9 x 13-inch pan at 350°.
Cut potatoes into 1/2-inch cubes. Boil until almost soft. Pour wine over cooled potatoes. Mix mayonnaise, sour cream, Dijon mustard, cider vinegar and Blue cheese. Pour dressing over potatoes. Add green onions and celery; mix.
Make pudding according to package directions using 2 cups milk. Add cake mix and blend well. Pour into a greased and floured 13 x 9-inch pan.
Melt 2 large bags of caramels in double boiler. Sparingly, add 2 or 3 tablespoons water to thin. Add lots of chopped pecans to stiffen. Drop on waxed paper. Freeze or refrigerate.
Cut beef very small (I use food processor). Have cream cheese at room temperature. Add Accent, Worcestershire sauce, 1/2 of beef and all onions to cream cheese. Mix well and shape into 2 balls and cover with remainder of beef.
Mix sugar, water and yeast together. Add salt and 2 cups of flour. Beat two minutes, then add eggs and melted shortening and beat one minute. Gradually add 4 1/2 cups flour; stir well. Rest dough for 20 minutes, then roll out. Spread with butter, brown sugar and cinnamon. Roll up and put in a well-greased pan. Let rise 40 minutes.
In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir remaining ingredients, except half of flour, into yeast. Add rest of flour. Mix until smooth. Scrape dough from sides of bowl; cover with cloth.
Put grated potatoes in 9 x 13-inch pan. Mix butter and onions and pour evenly over potatoes. Combine sour cream and soup and spread over the top. Sprinkle grated cheese evenly over top. Cover with foil and bake at 350° for 1 hour. Uncover and bake 15 minutes more. Delicious!
In a large skillet, saute onion and celery in margarine until vegetables are clear. Cook broccoli; add to vegetables. Add soup and cheese. Stir in the rice; season and mix well. Put into casserole and top with bread crumbs. Bake at 350° for 45 minutes. Can be mixed ahead and frozen.
Mix together spaghetti, butter, Parmesan cheese and eggs. Spread in bottom of 13 x 9-inch pan. Add layer of cottage cheese. Mix together hamburger and spaghetti sauce. Spread on top of cottage cheese. Bake at 350° for 30 minutes. Add layer of Mozzarella cheese. Bake another 15 minutes. let set 5 minutes before serving.
Wash berries and boil in the 1 pint water for 15 minutes. Strain through jelly bag. Four cups juice to 3 cups sugar. Cook until jelly flakes off of spoon. Skim and pour into jars. (Cover with paraffin if you wish.) Seal with hot rings and lids.
Combine yeast, warm water and sugar; set aside. Scald milk and let cool. Add margarine and salt to milk, then add yeast mixture. Soak raisins in hot water to soften, drain thoroughly and coat with flour to keep the raisins from falling out of dough while deep frying. Add eggs, flour and raisins in that order. Dough will be soft. Let rise until double; deep fry in oil at 375°. Dip in glaze when done and still hot from frying.
Cook and drain the pasta. Empty the beans and drain well. Place the beans and pasta in a mixing bowl. Add the sugar and vinegar; toss until sugar is dissolved. Add all the remaining ingredients. Toss well and chill at least 2 hours. Makes about 8 cups.
Brown hamburger meat; drain. Cube cheese. Combine all ingredients in crock-pot; heat on low until cheese is melted and mixture is warm, stirring occasionally. Serve with favorite chips. This makes a great addition to a Mexican meal or a great snack at parties.
Spread softened cream cheese on each slice of ham. Place a whole pickle on one end of ham slice and roll up to create a jelly roll shape. Slice in 1/4 inch slices, discarding the end slices as they tend to not look as nice. Serve chilled.
Soften yeast in 2 tablespoons warm water. Set aside. Pour remaining cup of warm water in a large bowl. Blend in 2 cups flour and 1 teaspoon salt. Stir softened yeast and add to flour mixture, mixing well. Add about 1 cup flour to yeast mixture and beat until very smooth. Mix in enough flour to make a soft dough. Turn dough onto a lightly floured surface and allow to rest for about 10 minutes. Knead for about 8 minutes until dough is smooth and elastic.
In large saucepan, combine all ingredients except nutmeg; mix well. Cook, uncovered, over medium heat for 5 to 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally. To serve, sprinkle each bowl with a dash of nutmeg. Makes 3 (1-cup) servings.
Shake flour to coat inside of cooking bag. Add barbecue sauce and orange juice. Squeeze bag to blend ingredients. Place in 13 x 9 x 2-inch baking pan. Add chicken to bag and turn bag to coat chicken with sauce. Arrange in even layers. Close bag with nylon tie top. Makes 6 half-inch slits in top. Bake 45 to 50 minutes in 350° oven. Makes 4 servings. Contains 251 calories each serving. Contains 7 grams of fat (less fat if skinless chicken breasts are used).
Combine broccoli stems, chicken broth, and onion in a saucepan. Bring to boil and cook 10 minutes. Add bouillon cubes and cook until dissolved. Strain and set broth aside.
Mix all ingredients together except the cherries. Put into large bowl and dot with cherries. Serve cold.
Cut Provolone like French fries. Dip in egg and Italian bread crumbs two times. Deep fry at 375° until golden brown and cheese melts.
Slice banana into a bowl and mash it with a fork. Add sugar, salt and milk. Beat until mixture is foaming. Now it's ready to serve. If you like, place a scoop of ice cream in the glass and then pour in the milkshake. Makes 1 serving.
Heat fat in large skillet. Add onion and cook until tender. Add flour. Cook and stir until mixture begins to thicken. Add water and mix until smooth. Add spinach. Cover and cook about 15 minutes, stirring occasionally as spinach thaws. Season with salt and pepper.
Bring a large pot of water to a boil. Add dried fettucine and boil according to package directions. Saute onions, tomatoes, nuts, basil and garlic in oil for 2 minutes. Add cream and simmer until thickened, about 10 minutes. When pasta tests done, drain and toss with sauce and Parmesan cheese. Makes 4 servings. Serve with Fontana Candida, the light sophisticated wine of Rome.
Combine vegetables with salt and pepper. Add eggs, mixing well. Stir in flour and corn meal, mixing just until moistened. Drop by tablespoons into deep hot oil in large skillet. Fry until golden brown. Drain on paper towel.