HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease and flour large cookie sheet. Beat egg whites and salt at high speed until soft peaks form. Add sugar gradually beating at high speed until sugar is completely dissolved; beat in vanilla. Fold in coconut and flour. Drop onto prepared cookie sheet 1 tablespoon at a time, about 1 inch apart. Bake 20 minutes at 300° or until slightly browned. Remove from cookie sheet with metal spatula onto wire rack to cool. Store in tightly covered container. Use in 3 days.
Prepare flour as if to make homemade biscuits. Add ingredients and use hand to mix ingredients into flour. Roll out dough and cut with cookie cutter. Bake until light brown.
Put beans in the bottom of a 2-quart casserole dish. Sprinkle with garlic salt. Mix soup and sour cream until well blended; pour over beans. Sprinkle grated cheese over top. Cover with cracker crumbs and bake, uncovered, at 375° until hot, about 30 minutes. Serves 8 generously.
Mix and bake cake according to directions on box. Bake in a 13 x 9 x 2-inch pan. Let cool 15 minutes. Puncture top of cake with long fork. Mix 1/2 coconut with milk. Spoon on cake, working into holes made by fork. Whip cream; add vanilla and sugar plus 1/2 cup coconut. Spread on cake. Put remaining coconut on top. Store in refrigerator.
Mix hominy, browned and scrambled sausage, Ro-Tel tomatoes and cubed cheese. Mix well. Put in casserole dish and bake until cheese is slightly browned.
Take 1 teaspoon dough. Put a Rolo candy in center of dough and cover with knife. Bake at 350° for about 8 to 10 minutes on an ungreased cookie sheet.
Place chicken in single layer in casserole dish. In a bowl combine soup, sour cream, soup mix and pepper; blend thoroughly. Spread over chicken; sprinkle with noodles. Bake at 375° for 1 hour.
Mix sugars and shortening until blended. Add baking powder, soda, salt and vanilla. Add eggs and mix well. Add nuts. Stir in flour until well mixed.
Cook and mash potatoes. Add cheese in small pieces and then butter. Beat well. Add sour cream. Beat eggs into milk and onions. Add to potatoes and beat until fluffy. Pour into greased casserole and refrigerate overnight. Bake at 350° for 45 minutes (uncovered) until light brown.
Combine oats, peanut butter and cocoa; set aside. Make syrup of sugar, milk, butter and vanilla. Boil 1 minute. Pour syrup over oats mixture and mix. Drop by spoonfuls on waxed paper and let set.
Mix in saucepan the sugar and cornstarch. Stir in gradually the hot water. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Beat a little of the hot mixture into egg yolks. Beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and grated lemon rind. Pour into pie shell and let cool. Top with meringue and brown at 350°.
Beat eggs in small bowl until frothy; set aside. Combine sugar and water in 2-quart pan. Place on moderate heat, stirring, until sugar dissolves. Bring to full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Blend butter and vanilla into mixture. Arrange pecans in desired pattern. Bake for 1 hour in a 350° oven.
Mix lard, flour and salt until it resembles coarse crumbs. Mix egg, brown sugar, vinegar and water. Stir in flour mixture. Roll out dough and put into pie plate.
Cook meat and onion until done; drain off fat. Add other ingredients and simmer at least 2 hours or more. Serve over Doritos chips, chopped lettuce or chopped tomatoes. Top with grated cheese.
Preheat oven to 350°. Grease 2-quart casserole dish. Mix together rice, corn, garlic, green onion, milk, chili powder, red pepper seasoning, salt, pepper and 1 1/2 cups Cheddar cheese. Pour into casserole. Arrange tomato slices on top, overlapping slightly. Bake 35 to 40 minutes. Sprinkle with remaining 1/2 cup cheese for last 5 minutes of cooking. Let stand for 10 minutes before serving.
Combine all the ingredients. (Works best if hard cheese is put through grinder.) Form into balls and roll until covered with crushed pecans if desired. Makes 6 balls.
In a medium bowl, combine first 6 ingredients. Mix well. Add beef cubes. Marinate 1 hour at room temperature. Thread beef, pepper, onions and pineapple, alternately on wood or metal skewers. Broil 15 minutes to desired doneness, brushing with marinade and turning.
Cook turkey necks in 2 qts. water until tender. Remove meat from bones and return to broth. Cook celery, carrots, and onion in a small amount of water until done and add to turkey mixture. Brown flour, black pepper, salt, garlic powder, and Greek seasoning in 3 Tbsp. oil and add to turkey mixture. Simmer for 30 minutes.
Mix together and store in airtight container. Use 3 to 4 tablespoons per cup. Fill with hot water.
In a large saucepan, add all ingredients and enough water to dilute frozen juices plus 2 cups. Heat to desired temperature. Remove cloves and cinnamon sticks and serve.
Dissolve jello in boiling water; stir in marshmallows. Add cold water. Drain pineapple and set aside juice. Stir in pineapple and bananas. Pour in long Pyrex dish. Refrigerate until firm.
Preheat oven to 350°. Sift flour, sugar, soda and cocoa. Add mayonnaise 1/3 at a time. Mix well. Bake at 350° for 30 minutes. Can be baked in 2 (9-inch) layers or a 13 x 9-inch pan. Ice as desired.
Combine first 6 ingredients, mixing until well blended. Spoon mixture into a lightly greased 12 x 8-inch dish; set aside.
Place chops in a glass casserole dish. Mix remaining ingredients and pour over chops. Cover and refrigerate. Marinate overnight, turning several times. Grill over medium coals and baste occasionally with the marinade.
Melt margarine in pan. Add potatoes. Pour sugar over potatoes and cook for 10 minutes. Add vanilla and water and cook until yams are done.
Cook macaroni, then run through cold water. Drain fruit and cook fruit juice with sugar, flour, salt and beaten eggs until thick. Mix macaroni with thickened mix. Let set overnight in refrigerator so it is chilled. Loosen chilled macaroni with fingers, easy. Add fruit and Cool Whip. Decorate.
Add juice to flour to make a paste in double boiler. Add butter, sugar and salt. Cook 10 minutes. Add egg slightly beaten and cook 4 minutes, stirring constantly. Let cool and add fruit, nuts and marshmallows. Fold in whipped cream. Place in freezer.
Cut cauliflower into florets (about 3 c.). Cook in boiling salted water to cover 10 to 12 minutes or until tender; drain and set aside.
Chop garlic into little pieces. Mix garlic, ground pork, salt and pepper in bowl. Take one wrapper, place 1/2 teaspoon of mixture in center of wrapper and fold to form triangle. Seal wrapper with water to edge. Deep fry until golden brown. Serve with sweet and sour sauce.
Cook rice and broccoli according to package directions. Spread rice in bottom of a 7 x 11-inch baking dish. Cover with chicken, then broccoli in cheese sauce. Mix together the water chestnuts, soup, mushrooms and mayonnaise; pour over broccoli mixture. Bake in preheated oven at 350° for 30 to 40 minutes. Remove from oven. Cover with onions and bake an additional 10 minutes. Serves 8 to 10.
Preheat oven to 350°. Mix margarine and sour cream; blend well. Slowly add Jiffy corn bread mix. Add the creamed corn, whole corn and crumbled bacon. Spread in a square baking pan (grease pan). Sprinkle cheese over top and spread evenly. Bake, uncovered, 50 minutes to 1 hour, until golden brown.
Soak the cracklings in real hot water. Mix the meal, oil and salt; add crushed cracklings. Make into pones and bake at 400° until golden brown.
In a 2-quart shallow casserole, combine celery, carrot and onion. Season chicken. Place over vegetables. Combine catsup and mustard (spread over chicken). Bake at 375° for 1 hour. Makes 4 servings. May serve with a baked potato and baked apple for a complete meal!
Cook potatoes in water or broth until soft. Cool slightly (so as not to crack blender); blend until smooth. Mixture will be like glue! Use some of the milk to clean out the blender. Saute the onion in the butter until tender. Combine onion and potato mixture to remaining milk and cream. Heat very slowly, stirring frequently, to prevent sticking. Add salt to taste. Add minced celery and parsley at end of cooking time. This soup is excellent served either hot or cold. Makes 2 quarts.
Melt margarine. Combine with stuffing. Spray Pam in 9 x 9-inch baking dish. Put half of stuffing mixture in bottom of dish. Mix remaining ingredients and pour over stuffing in dish. Put remaining stuffing on top. Bake at 350° for 30 minutes or until brown.
Preheat oven to 400°. Fill cupcake tins with paper liners. Mix the egg, 1/4 cup sugar and water in a large bowl. Add biscuit mix and stir well. Using a metal or plastic measuring cup, fill cupcake holders half full with batter. Set aside.
Put sugar, acid and jello in a gallon jug, adding enough water to mix. Add pineapple juice and finish filling with water. Add food coloring, if needed. Add 1/2 cup sugar, if needed. Freeze 24 hours. Thaw 1 to 2 hours before needed. Place in punch bowl and add 1 bottle of 7-Up.
Cream shortening, butter and sugar. Add beaten egg, salt and vanilla. Sift soda, cream of tartar and flour together. Add to other mixture. Roll into small balls and place on ungreased cookie sheet. Press with fork. Trim with nut meats, etc. if desired. Bake in 375° oven for 8 to 10 minutes. Makes 3 dozen medium size cookies.
Place pie filling in shallow 1-quart baking dish. In a bowl, combine oats, flour, sugar, spices and salt. Cut in butter and mix well. Spread topping evenly over apple filling. Bake in 355° oven about 30 minutes. Serve warm/cold. Makes 6 servings.
Preheat oven to 350°. In 9-inch pie pan, combine pecans, brown sugar and margarine. Spread evenly over bottom of pan. Prepare pie crust for 2 crust pie. Place bottom crust over pecan mixture in pan. In large bowl, combine apples, sugar, flour and cinnamon. Mix lightly. Spoon into pie crust lined pan. Top with second crust. Cut slits in several places. Bake at 350° for 40 to 45 minutes. Cool pie upright in pan for 5 minutes. Place serving plate over pie. Invert. (You may need to take a knife between pan and crust before inverting it.) Carefully remove pan. Some nuts may remain in pan. Replace on pie with knife. Cool before serving.
Heat syrup (do not boil). Pour over bacon drippings. Add baking soda, salt, ginger and flour. Roll and cut. Bake at 350°.
Sprinkle nuts in buttered 9-inch pie plate. In a heavy 1 1/2-quart saucepan, melt butter; add sugar. Cook over medium heat, stirring constantly, to 290° on a candy thermometer (hard crack). Pour toffee over nuts. Sprinkle with chocolate pieces; when melted, spread with a spatula. Cool. Refrigerate to set chocolate. Break into pieces. Wrap and store in refrigerator.
Combine crackers, dates and nuts. Gradually add sugar to whites while beating continuously. Add almond extract. Gradually fold in crackers and date nut mix. Pour into greased pie plate. Bake 30 minutes at 350° in preheated oven.
Cream sugar and shortening. Add eggs and flavorings and buttermilk. Mix.
Wash chicken pieces and pat dry. Double line pan with foil. Melt margarine in pan; stir in remaining ingredients. Roll chicken pieces in mixture to coat both sides. Bake at 350° for 1 hour until tender and glazed.
Prepared ahead. Layer bread 2 slices deep in a buttered 9 x 13-inch baking pan. Beat eggs with milk, sugar, salt, vanilla and cinnamon. Pour over bread. Dot with butter. Cover and refrigerate for 4 hours or overnight. Bake for 45 minutes at 350°. Delicious for a brunch.
Layer lettuce, onions, green peppers, water chestnuts, green peas and celery in a 9 x 13-inch pan. Spread mayonnaise over top layer. Sprinkle with Romano cheese and sugar. Do not stir. Cover and refrigerate 24 hours. Remove from refrigerator 45 minutes before serving. Garnish with sliced eggs, bacon and tomatoes.
Melt 3 tablespoons butter in 13 x 9-inch pan. Brush over bottom and up sides of pan. Spread crushed pineapple over bottom of pan. Spoon cherry pie filling over pineapple. Mix and spread dry cake mix over fruit. Spread chopped nuts over mixture. Spoon 1/2 pound melted butter over all. Bake in slow oven at 300° for about 1 hour or until crusty brown.
Mix together the ingredients. Roll in balls the size of walnuts. Place on greased cookie sheet. Bake for 15 to 20 minutes at 350°. Serves 8 to 10.
Mix the dry ingredients together. Mix the last 3 ingredients together and stir into dry ingredients. Bake in a 13 x 9-inch pan for about 25 minutes or until light brown at 300°, stirring every 15 minutes or so. When granola is brown, add 1 cup of raisins and bake for about 5 minutes. Allow to cool before storing.
Brown beef and chopped onion; season as preferred. Drain. Place in casserole dish; spread evenly. Put corn over this.
*To make coconut milk: Add enough water to a 12-ounce can of coconut milk to make 1 quart liquid (4 cups).
Line pie plates with crust. Slice tomatoes very thin. Make layers of tomatoes, sugar and cinnamon until plate is full. Put on top crust and ventilate. Bake at 350° for 45 minutes or until crust is done.
In saucepan, heat chicken broth to boiling; add macaroni. Cook 10 minutes or until tender. Do not drain. In large skillet, fry bacon until crisp. Add green pepper and onion. Cook and stir until onion is tender; drain off excess fat. Stir in macaroni-broth mixture and remaining ingredients. Heat through. Makes 6 to 8 servings. Excellent for leftover turkey.
Cook carrots and broccoli and drain. Saute onion in margarine and add to carrots and broccoli. Stir in soup and milk. Cut cheese in small pieces and stir into casserole. Bake at 350° for 25 to 30 minutes or microwave on High for 8 minutes.
Pour in uncooked pie shell. Bake at 350° for 1 hour.
Dissolve gelatin. Add orange sherbet and 1 can oranges. Pour into a six cup mold. Combine rest of ingredients and chill at least 3 hours. Unmold ring and pile ambrosia in the middle.
On one side of the bread, spread pizza sauce of your choice. Layer pepperoni over pizza sauce, then spread salami, ham and cheese. Combine meatballs, spaghetti sauce, onions, hot pepper rings and mushrooms. Layer meatball mixture over cheese. Add lettuce, tomato slices and Italian dressing.
Crumble Oreos. Layer the cookies on the bottom of a 9 x 13-inch pan (save a few to decorate the top). Sprinkle the melted margarine over the cookies. Cut the ice cream. Layer it over the cookies. Freeze until ice cream is hard. Spread fudge sauce over ice cream. Freeze again. Spread Cool Whip. Sprinkle remaining 0reos on top. Freeze.
Now here's the patented trick! Beat the cream cheese with 1/2 cup heavy cream on medium speed with electric beaters until smooth (or use a fork and hand beat 5622 strokes). Add the sugar as you're beating. Scrape the bowl frequently. In a separate bowl, mix and beat the eggs, vanilla and cornstarch (EVC). Again, energize the electric beaters and beat the cream cheese as you're pouring in the EVC (or use a fork and hand beat 5622 strokes). Scrape the bowl frequently. Preheat oven to 350°. Butter a 9-inch spring-form pan; line with crust of your choice and pour in cheese mixture. Place on oven rack. Add hot water to large pan to depth of 1 and 1/2 inches. Bake in preheated 350° oven for 1 hour. Turn off oven and leave in cake, with door closed, one more hour. Remove cheese cake from water bath to wire rack to cool completely.
Cut squash in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven. Add water, about 2-inches, bring to a boil, cover and simmer about 20 minutes until tender. Drain squash, using a fork, remove spaghetti-like strands and set aside.
Cover cucumber	with 1 gallon boiling water and salt. Let stand 1 week. Drain and	rinse.	Cover with 1 gallon of boiling water and alum. Let stand 24 hours. Drain. Combine all ingredients except 3 cups sugar. Bring to a boil and pour over pickles. Let stand 24 hours. Pour off vinegar and bring to a boil adding 1 cup sugar. Repeat 3 times, adding 1 cup sugar each time.	Seal third day.
Combine first 8 ingredients. Form into bite-sized meat balls, using rounded teaspoonful. Place in shallow baking pan brushed with oil. Bake in preheated 450° oven for 15 minutes or until cooked through.
Mix in order given. Beat vigorously. Drop by teaspoons on greased cookie sheet. Allow room to spread. Bake at 325° to 350° approximately 10 minutes in a moderate oven. This makes a delicate light cookie with a brown edge. Serve with ice cream.
Cream margarine, shortening and sugar until fluffy. Sift together flour, salt, baking powder and cocoa together. Add eggs, one at a time to creamed mixture. Add dry ingredients alternating with milk and vanilla. Beat 3 minutes at medium speed. Pour in tube pan that has been greased and floured. Bake at 325° for 1 hour and 20 minutes or until done when tested.
Mix sugar, oil and eggs with a spoon. Sift flour, baking powder, soda, salt and cinnamon; add to egg mixture. Then add vanilla, nuts and apples. Spread in a 9 x 13-inch greased pan. Bake at 350° for 50 to 60 minutes.
Trim all visible fat from tenderloin; sprinkle with pepper. Spray nonstick skillet with vegetable spray. Add oil and heat on medium-high. Brown tenderloins in skillet for about 10 minutes.
Put all ingredients in a pan, except green beans, and boil for 20 minutes. Add green beans and bake for 20 minutes in a 350° oven.
Mix all ingredients together, except crabmeat (fold it in last), and cover with cheese. Bake at 350° about 30 minutes.
Cook until it threads. Add 1 pound raw peanuts. Cook until light brown; take off heat. Add 2/3 stick butter; stir until butter is dissolved. Then add 2 teaspoons soda and stir. Pour on greased pan.
Measure 1/2 cup of pineapple juice into a blender and add gelatine. Add remainder of ingredients, adding the cottage cheese last. Blend until smooth. Fold in pineapple.
Beat eggs and add sugar. Melt margarine and chocolate together. Combine mixtures and beat thoroughly. Add flour, nuts and vanilla. Bake in a greased 9 x 13-inch metal pan for about 25 minutes at 325°. Do not overbake.
Cream together sugar, shortening and eggs. Stir in flour, baking soda and vanilla. Mix well. Add chips and nuts, distributing evenly. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together the flour, soda, salt, cinnamon, nutmeg, cloves, pecans and raisins; set aside. Cream the sugar, oil, eggs, pumpkin, vanilla extract and water. Add the flour mixture until well blended. Bake at 350° for 1 hour.
Cream shortening, sugar and well beaten egg yolks. Dissolve soda in buttermilk and add alternately with dry ingredients. Add jam and fold in egg whites. This makes 3 layers. Bake at 350° about 30 minutes. Servings: about 12.
Dissolve jello in water; add strawberries. Allow to partially set. Spread on top of cream cheese and chill. Serves 10.
Mix about 3 cups flour, yeast, salt and nutmeg together in large bowl. Heat milk and Crisco together until lukewarm. Add to dry ingredients and beat 2 minutes at medium speed. Add eggs and lemon juice with more flour and beat 2 minutes. Stir in enough flour to make a soft dough. Knead well. Cover dough and let rise until double in bulk. Place on breadboard and roll about 1/2-inch thick. Cut in squares. Cover. Heat oil to 375°. Fry a few at a time. (Pull edges of dough to make a thinner center before frying.) Drain on paper towel, then shake in a bag with sugar and cinnamon. Yield: 40.
Mix ingredients in blender until smooth and creamy. Spray 9-inch pie pan with Pam. Bake at 350° for 40 to 45 minutes.
Sift together flour, soda and salt. Cream margarine or butter. Gradually add sugar, creaming well. Add egg, pineapple and vanilla. Mix well. Stir in the dry ingredients. Turn into 9-inch square pan, greased and floured on the bottom. Combine coconut and brown sugar; sprinkle over batter. Bake until cake springs back when touched lightly in center. Serve warm or cold with whipped cream or ice cream. Bake at 350° for 35 to 40 minutes. Serves 9.
Preheat oven to 375°. Combine flour, paprika, salt, garlic powder, thyme and pepper in a plastic bag. Dip chicken legs and thighs in milk; shake off excess. Add to bag; shake to coat evenly. Place chicken on a greased baking sheet. Bake for 40 minutes, until chicken is tender and coating crisp. Serves 4.
Cream together sugar and butter. Add remaining ingredients. Mix well. Pour into loaf pans. Bake at 350° about 1 hour or until done. Makes 4 loaves.
Mix sugar and water and bring to a boil. Boil slowly for 3 1/2 minutes. Remove from fire and stir in Marshmallow Creme, peanut butter and vanilla. Stir until all is mixed well. Pour into buttered pan.
In a large kettle, heat oil and add onions. Cook 3 minutes. Add water and bouillon cubes and heat until cubes are dissolved. Add noodles and salt. Cook 3 minutes. Add thawed broccoli and garlic powder. Cook 4 minutes, stirring constantly. Add milk and cheese and stir until cheese is melted. Add pepper to taste. Serves 8 to 10. Stores and reheats well. Thickens upon standing.
Drain pineapple juice; save juice for later. Mix all fruit together in a bowl. Add 1 box of vanilla instant pudding with the pineapple juice, then stir in fruit. Also, stir in 3 tablespoons of Tang instant drink mix. Cut up bananas and add to fruit.
Mix sugar, butter and eggs thoroughly, then stir in buttermilk. Sift dry ingredients together and add to creamed mixture. Stir in fruit and nuts. Chill at least 1 hour or overnight. Drop with teaspoon about 2 inches apart on greased baking sheet. Bake 8 to 10 minutes in 375° oven.
Mix all together. Roll into 1-inch balls. Fry. Add cream. Simmer slowly for 30 minutes. Cover and bake in oven for 40 minutes at 325°.
Slice thin layer of each tomato from bottom; core tomatoes, leaving approximately 1/2 inch thickness of tomato. Saute onion, bell pepper and garlic in butter until onion is translucent. Pack tomatoes with stuffing mix, onion, pepper, garlic and 1/2 cup of remaining tomato pulp. Place packed tomatoes in baking dish; sprinkle generously with Parmesan cheese and bake, uncovered, for 40 minutes in a 350° oven.
Have meat ground only once in a food chopper with a coarse blade. Combine meats thoroughly in a large mixing bowl. Beat eggs well. Add onion and other seasonings and mix well. Add to meat and stir or knead until blended. Pack into an oiled glass 10 x 5 1/4 x 3 1/2-inch bread loaf pan and unmold onto a flat baking pan. Bake in a moderate oven (350°) for 1 1/2 hours or until well done. Makes 10 servings.
Have butter at room temperature. Beat first 3 ingredients at No. 3 speed until well blended. Press firmly into prepared pan. Bake at 325° for 20 minutes. Do not brown. Beat next 6 ingredients on No. 8 speed about 2 minutes. Add nuts. Spread over partially baked batter. Sprinkle with coconut. Bake at 325° about 25 minutes. Cut into bars while warm. Cool in pan. Makes 2 dozen cookies.
Mix together first 4 ingredients, then add the chicken. Pour into a 9 x 13-inch pan.
Sprinkle chicken with garlic salt. Heat margarine in skillet. Add chicken; cook 5 minutes. Turn chicken over. Add onions and green pepper around edges of chicken. Cook 5 minutes. Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm. Add Pace and cheese to skillet. Cook and stir until cheese is melted and sauce is hot. Pour over chicken and rice; sprinkle with cilantro. Serve with additional Pace.
Combine the first 4 ingredients. Add 2 cups warm water. Let set for 72 hours, then start feeding.
Mix first three ingredients and pour over beef. Simmer, covered for 3 to 4 hours. Serve with sauce over small potatoes or hot noodles. And of course, it's always good with rice too!
Combine all ingredients. Mix well. Chill several hours or overnight. Serve with assorted vegetables or with chips. Makes 3 1/2 cups.
Combine first 5 ingredients. Cook over low heat, stirring constantly, until mix sticks together. Add food coloring until desired color. Put into empty clean coffee cans or wrap in foil. Refrigerate between uses. Have fun!
Sift dry ingredients together. Mix with mayonnaise, water and vanilla. Bake at 350° until done. (Test with a toothpick.)