HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until stiff, adding salt, sugar, vanilla and vinegar gradually while beating. Spread 2 squares of meringue on two 6 x 9-inch pieces of brown paper. Bake at 275° for 1 hour or longer. When done, it will lift off paper easily. Bake at lowest level in the oven. Melt chocolate chips in double boiler. Take off heat and add enough cold water gradually to make chocolate drop off end of spoon. Whip the cream. Add 1 teaspoon of vanilla and 1 teaspoon instant coffee. Spread half of the chocolate mixture on meringue. Spread a layer of half the cream mixture and sprinkle with 1/2 cup chopped walnuts. Stack second meringue on top and repeat layer. Chill at least 8 hours.
Cream margarine and sugar; add eggs one at a time, mixing well after each addition. Sift dry ingredients together and add alternately with milk, starting and ending with flour. Add flavorings and bake at 350° for 20 to 25 minutes. Makes 3 layers.
Rinse dry beans. In Dutch oven or 3-quart saucepan, combine beans and water. Cover pan and let stand in cool place overnight. (Or bring to boiling, reduce heat and simmer 2 minutes. Remove from heat. Cover, let stand for 1 hour and drain.) Add 7 1/2 cups water. Bring to boil. Reduce heat and cook, covered, over medium heat for 1 hour or until beans are nearly tender. Add potato, onion, catsup, carrot, salt, pepper and ham (omit salt if ham is added). Return mixture to boiling. Reduce heat. Simmer for 30 minutes or until beans and vegetables are tender. Mash beans and vegetables slightly, if desired. Serves 8.
Blend pudding and corn syrup. Add milk and eggs, beat well, add pecans. Pour into pie shell. Bake at 350 degrees until firm and top cracks (about 40 minutes). Cool. Serve with cool whip, if desired.
Cut beef into thin strips about 2 inches long and coat with flour. In treated skillet, brown meat, onion and garlic. Stir in 1 cup water, tomato sauce, vinegar, horseradish, mustard and pepper. Cover and simmer for 1 hour (or until meat is tender); stirring occasionally. Stir in remaining 1/2 cup water, scraping browned bits from bottom of pan; heat through. Serve over noodles or rice. Makes 4 servings.
Mix all ingredients together and form into small balls. Roll in powdered sugar. Store in freezer.
Mix first 5 ingredients together. Mix remaining ingredients together. Batter will be very stiff. Press batter into baking pan. Bake at 350° for 25 minutes. When cool, cut into 2-inch squares.
Mix first 4 ingredients together. Sift remaining ingredients together and add. Chill dough; roll into walnut-size balls. Dip in sugar and sprinkle with 2 or 3 drops of water; place on cookie sheet. Bake at 350° until set, but not hard, 10 to 12 minutes.
Beat egg yolks and 1/2 cup sugar until well blended. Add pumpkin, milk, salt and spices. Cook in double boiler, stirring constantly, until thick, about 5 to 7 minutes. Soften gelatin in cold water. Stir into hot mixture until dissolved. Cool. Beat egg whites until fluffy. Gradually add sugar and beat until stiff peaks form. Fold into the filling. Pour mixture into crust. Chill. Top with Cool Whip and chill.
Mix sugar and cornstarch and add boiling water. Cook over medium heat until thick and add Jell-O. Put strawberries in a baked pie shell. Pour cooked mixture over berries. Chill and serve with whipped cream.
Press cream cheese evenly on platter. Spread salsa sauce over top. Sprinkle with Cheddar cheese. Microwave on Medium-high for 2 1/2 minutes or until center is warm.
Mix sugar, mustard, paprika and salt. Add honey, lemon juice, vinegar and onion juice. Pour into blender. Cover and blend on high for 1 minute. Continue to blend on high as oil is poured slowly through opening in cover. Stop the blender. Stir in poppy seed. Refrigerate. Yields 1 pint.
Sift dry ingredients together. Cut in shortening. Add buttermilk and yeast dissolved in warm water. Mix until moistened. Cover bowl and put in refrigerator until ready for use. Cut with biscuit cutter and bake at 400° for 10 to 12 minutes.
Combine cornmeal, salt, and soda; blend well. Stir in shortening; add sour cream, corn and eggs. Mix well. Spoon half of the batter into a greased, heated heavy skillet. Sprinkle with cheese and chili peppers. Cover with remaining cornbread mixture. Bake at 375 degree for 35 or 40 minutes or until golden brown.
Cream the first 3 ingredients. Add egg and vanilla; mix well. Mix flour, baking powder and salt. Add to egg mixture. Add oatmeal and mix well. Add gumdrops last. Bake at 350° in a 9 x 13-inch pan for 30 to 35 minutes. Check with toothpick. Cut when cool and roll in powdered sugar.
Wash vegetables thoroughly. Cut cabbage crosswise in 1/2-inch slices. Place in a skillet after adding the melted margarine, or your choice of fat. Cook over medium heat for 2 to 3 minutes, uncovered. Turn cabbage over and top with crosswise slices of bell pepper. Cover and cook for an additional 3 to 5 minutes and serve with bell pepper atop the cabbage. Yields approximately 4 servings.
Mix together cake mix and jello. Add well beaten eggs, oil and water; mix well. Add 1/2 cup strawberries, mostly berries. Bake at 325°. Let cake cool completely before frosting.
Mix cake mix as directed on package, using 2 tablespoons less water. Pour 1/2 of batter in tube pan. Mix brown sugar, nuts and cinnamon. Sprinkle half on top of batter. Repeat. Bake at 350° for 50 to 55 minutes. Cool.
In microwave-safe 2-quart casserole dish, combine potatoes and water. Cover and microwave on High power for 8 to 12 minutes or until potatoes are tender, stirring once during cooking. Let stand, covered, 3 minutes. Drain. In 1 1/2-quart dish, combine milk and margarine. Microwave, uncovered, on High power 1 minute. Mash potatoes and blend in hot milk mixture with salt and pepper. Place onion and garlic in the 1 1/2-quart casserole. Microwave, uncovered, on High power for 1 to 2 minutes or until onion is soft. Stir in cabbage. Cover and microwave on High power 7 to 12 minutes or until cabbage is tender, stirring once while cooking. Stir in mashed potatoes. Cover and microwave on High power 2 to 3 minutes to heat through. Makes 8 servings.
Mix margarine, sugar, corn syrup, chocolate and milk in saucepan. Cook over medium heat until soft ball forms when small amount is dropped into cold water. Remove from heat and let cool.
Combine chicken meat, onion, grapes, and almonds in a large mixing bowl. In a small bowl mix together mayonnaise, dry mustard, and curry powder. Toss with chicken mixture to coat thoroughly. Chill at least 1 hour to blend flavors.
Mix flour, soda, baking powder and salt; add shortening as for pie crust. Add egg, sugar, sour or buttermilk, raisins and seasonings and beat well. Bake in a 375° oven slowly.
Brown chicken in oil. Remove and set aside. In drippings, cook mushrooms and onion. Add sherry and soup. Heat through stirring often. Add chicken and peppers. Cover and simmer 10 minutes. Stir occasionally. Stir in cheese until melted. Serve over noodles.
Cut pepper in half lengthwise. Place pepper in pan. In a medium size bowl, crumble beef. Add rice, salt, pepper, oregano, garlic, water, egg and 1/2 cup tomato sauce. Add remaining tomato sauce over pepper and cook at 350° for 45 minutes to 1 hour.
Use fork. Mix together cheese, sausage and Bisquick. Form in balls. Bake at 375° for 12 to 15 minutes.
Spray 9-inch pie plate with Pam. Sprinkle in meat, cheese and onion. Blend rest of ingredients (lumpy). Pour over meat, cheese and onions. Bake at 400° for 35 to 40 minutes.
Drain liquids from 3 cans of beans and rinse. Place beans in large bowl. Slice onion and cut pepper into small pieces; add to beans. In separate bowl, mix remaining ingredients; pour over bean mixture. Refrigerate overnight, stirring occasionally.
Saute onion in oleo until onion is clear. Add rice. Add soup, milk, cheese and broccoli. Add chicken. Put into 2-quart dish. Sprinkle with cheese. Bake at 350° for 1/2 hour.
Over medium heat, heat chicken broth, chicken, noodles, carrots, onion, celery, dill weed and pepper. Bring to boil; reduce heat, simmer about 20 minutes or until chicken and noodles are cooked.
Cream sugar and butter. Add eggs. Make a paste of vinegar, cocoa and food coloring; add to creamed mixture alternately with buttermilk. Add vanilla and blend thoroughly. Pour into three 10-inch pans. Bake at 350° for 30 minutes.
Preheat oven to 375°. Wash potatoes well, then cut each in half lengthwise, then into 1/4 to 1/8-inch wedges. Place wedges, slightly overlapping, in a single layer in a 9 x 13-inch baking pan. In a small bowl, combine the remaining ingredients. Brush potatoes with half of the oil mixture and bake, uncovered, for 45 to 50 minutes, or until done and light golden, basting occasionally with the remaining oil mixture.
Use shrimp that we order from the hospital. This feeds about 35 to 40 people. Cook a pot of rice and set aside. Cut up celery, bell pepper, regular onion and green onion. I call this trinity. In a large saucepan, after you have melted butter, make a layer of trinity and a layer of shrimp (seasoned with Tony's and garlic powder, you may add some cayenne pepper if you want it hot) and sprinkle flour or cornstarch over this. Add tomato sauce and water. Cook until the shrimp are done. Serve over rice. Do not let it stick.
Brown meat and onion. Add all ingredients but sour cream. Cool and add sour cream. Bake in greased casserole 45 minutes at 350°, uncovered.
Beat sugar and oleo. Add other ingredients. Pour into 3 unbaked 9 inch pie shells. Bake at 400 degrees for 30 minutes.
Combine first 6 ingredients for meatballs. Shape into balls. Brown in small amount of oil in Dutch oven. Add remaining ingredients to meatballs in Dutch oven. Bring to a boil, then reduce heat and simmer, covered, for 1 hour, stirring occasionally. Serve over spaghetti with Parmesan cheese.
Cook first 5 ingredients over low heat until thick; stir constantly. Add cornstarch mixed with water. Pour pie ingredients into 9-inch baked pie shell.
Saute onion and garlic in butter until tender. (Don't let it stick.) Add eggplant and 1 cup water. Add next 5 ingredients. Boil, reduce heat and simmer 10 minutes or until eggplant is tender. Add tomato sauce and another cup of water. Simmer 10 minutes. Sprinkle with Parmesan cheese.
Combine the dry ingredients. Dip pieces of chicken into the butter; then roll in crumb mixture and place on a foil-lined cookie sheet. Bake 1 hour in a 400° oven. Do not turn the chicken during baking. This is a real favorite with my family, because it is so good, and a favorite of mine because it is so simple to do.
Cook broccoli as directed. Place broccoli in a buttered casserole 1/2 at a time. Alternate layers of the cheese sauce and crackers with the broccoli. Save some of the crackers and cheese sauce for a topping. Bake 15 to 20 minutes at 325°.
Preheat oven to 325°. Cream butter and sugar. Beat in eggs. Mix flour, allspice, cinnamon and nutmeg. Mix buttermilk and soda. Add flour mixture to creamed mixture alternately with buttermilk. Fold in preserves, nuts and vanilla. Bake in a greased and floured tube pan for 1 1/2 hours.
Cook rinds in salted water until tender; drain well. Cook sugar, vinegar, water and spices. Add melon rinds. Cook on low heat until rinds are clear. Pack in jars and seal.
Mix by hand and shape into balls about the size of English walnuts. Press out flat. Press pecan halves on top. Bake for 12 to 15 minutes at 400°. Especially good with spiced tea or mulled cider.
Cook hamburg and drain; add peas, cream of mushroom soup and milk and mix. Bake 1/2 hour to heat through. Last few minutes of cooking, add onion rings on top.
In a large saucepan, combine vegetables, water, bouillon cube and pepper; bring to boil. Reduce heat; cover. Simmer 20 minutes or until vegetables are very tender. Gradually add milk to flour, stirring until well blended. Gradually add flour mixture to vegetables, stirring constantly until mixture boils and thickens. Add process cheese spread; heat until process cheese spread is melted and chowder is hot. Garnish with crisply cooked bacon, crumbled, if desired. Makes 6 (1 cup) servings.
Saute onions in olive oil until translucent. Add meat and garlic. Stir until meat is brown. Drain off excess grease. Add all other ingredients, except the last 1/2 teaspoon of garlic powder. Stir and mash tomatoes until mixed. Bring to a boil and simmer for 1 hour. Add remaining garlic powder. Cover. On low heat, cook for another 20 minutes, stirring occasionally. Serve over spaghetti. Makes 6 to 8 servings.
Combine ingredients. Mix mayonnaise and water; add to chicken mixture. Gently stir in eggs. Place in buttered casserole. Top with crushed potato chips. Bake in a 350° oven for 30 to 40 minutes. Serves 8.
Cream margarine, Crisco and sugar. Add eggs, one at a time. Sift flour and measure 3 level cups, adding baking powder. Add flour, then milk, more flour and then the sour cream. Then add remainder of flour. Add flavorings, beating after each. Bake in tube pan for 1 1/2 hours at 325°.
Preheat oven to 375°. Spray 9-inch deep-dish pie plate with nonstick cooking spray. Combine sour cream, egg yolks, flour and black pepper in large bowl. Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form. Stir one-fourth of egg whites into sour cream mixture; fold in remaining egg whites.
Blend margarine with powdered sugar and mix well. Add one egg at a time. Mix after each egg. Add vanilla and then the sifted flour, one cup at a time. Mix well after each cup. Add cherries and nuts. Grease and flour 3 loaf pans. Bake at 325° for 1 hour.
Brown stew meat rolled in flour. Put in saucepan. Add mixed vegetables and seasoning mix. When it is done, place in roaster pan. Mixture needs to be slightly thickened (cornstarch can be added). Put homemade biscuits or canned biscuits on top. Place in oven until biscuits are browned. Serve vegetables over biscuits.
Mix the graham cracker crumbs, sugar and butter. Press into a 13 x 9-inch baking pan. Bake at 325° for 10 minutes. Cool. Mix the cream cheese, powdered sugar and Cool Whip; spread onto graham cracker crust. Spread pie filling on top. Chill and serve.
Mix dry ingredients, then cut in shortening. Stir in yeast and buttermilk. Roll out and cut into biscuits. (Do not have to wait to rise.) Cook at 500°.
Beat ingredients good. Pour in unbaked pie shell. Bake in 375° oven for 40 to 50 minutes. Insert knife in center; if it comes out clean, it's done.
Boil potatoes and eggs until done. Cool. Peel potatoes and eggs and chop together. Add jar of pickle relish after draining excess liquid from pickle relish. Sprinkle to taste with garlic salt and pepper.
Toss or mix all ingredients together. Put in buttered casserole; add topping.
Preheat oven to 325°. Mix in bowl the sugar, flour, salt, soda and cinnamon. Stir in oil, eggs and vanilla. Batter will be thick. With hands, mix in apples, raisins and nuts. Spread in 9 x 13-inch pan and bake for 1 1/2 hours. Leave plain or top with thin layer of frosting.
Cream together shortening, sugar, vanilla and eggs. Add flour, cream of tartar, salt and soda. Roll in small balls and roll in sugar and cinnamon mixture. Drop on greased cookie sheet. Bake at 350° for 8 minutes. Let cool slightly on cookie sheet, then put on cookie racks to cool completely.
Preheat oven to 400. Put crackers in an ungreased pan. In sauce pan blend butter and sugar. Bring to a boil. Reduce heat and simmer 2 minutes. Add pecans and spread over cracker. Bake for 5 minutes. Cut in strips while warm.
Beat all ingredients together in mixing bowl until well blended. It will have the appearance of whipped cream. Store in covered container in refrigerator. Use to grease any pan for baking, such as cake layers, Bundt pans, corn bread and biscuits. All such products will bake evenly and never stick. Keeps indefinitely.
Mix Jell-O with boiling water. Add remaining ingredients and mix well. Makes a 9 x 13-inch dish. Pour into dish and mold. Chill; cut into squares and serve on lettuce.
In a large bowl of electric mixer, sprinkle yeast over the warm water. Add 1 teaspoon of the honey. Let stand until soft (about 5 minutes). Stir in milk, remaining honey, salt and the 2 tablespoons butter. Add 3 cups flour. Blend then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 2 cups more flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface (10 to 15 minutes), adding just enough flour to prevent dough from being sticky. Cover ball of kneaded dough with plastic wrap and a kitchen towel; let rest for 30 minutes.
Preheat oven to 350°. Coat cookie sheet with cooking spray. Unroll dough onto sheet; cover dough with cheese slices, then top with rows of pepperoni slices. Starting at short end, roll up dough; place, seam side down, on cookie sheet. Using knife, make 5 (1-inch) slits along top of dough. Bake 25 to 30 minutes or until golden brown. Cool 5 minutes before slicing. Yield: 12 servings.
Cut bananas in pieces and put in processor; turn on. Add shortening, sugar, flour, baking powder, baking soda and salt. Add eggs. Mix for 3 to 4 minutes. Pour into 9 x 5-inch loaf pan. I use Pam on the pan. Bake at 350° for 40 to 50 minutes. Cool on rack.
Sift together the flour, cinnamon and soda. Add sugar and set aside. Bring to a boil the butter, cocoa and water. Pour this mixture over the dry ingredients and beat well. Add the eggs and buttermilk. Beat well and bake 16 minutes in 350° oven. Batter will be thin. Pour batter into a greased and floured 11 x 17 x 3/4-inch cookie sheet or similar shallow pan. Makes 30 to 35 servings. Ice with a canned chocolate frosting.
Cream butter and sugars. Beat eggs and add to mixture. Sift dry ingredients and add slowly. Add vanilla. Fold in oatmeal, Krispies and pecans. Drop by teaspoon on greased pan. Cook at 325° until crisp.
Dice 1 package of chipped beef very finely and add to cream cheese. Dice the 2nd package to roll the ball in. Make one large or two small balls.
In a large skillet, fry potatoes. When done, add hot dog mixture and then eggs. Mix slightly and serve.
In saucepan, boil sliced potatoes until tender. Put in a buttered 1 to 1 1/2-quart casserole dish. Make sauce.
Mix all ingredients thoroughly and spread evenly in a 9 x 5-inch loaf dish. Microwave 16 to 20 minutes on 60 (Medium) until set in center. Let stand 5 minutes. Yields 4 to 5 servings.
Mix soup, lemon juice, garlic, salt, pepper, sour cream and mushrooms (if desired) with onions, then fold in rice and shrimp. Pour into a 9 x 11-inch dish. Sprinkle grated sharp cheese on top. Bake at 325° about 30 minutes.
Cream butter, sugar and oil. Add eggs, vanilla and buttermilk. Add and beat together flour, soda, baking powder, salt, cinnamon, cloves and cocoa. Stir in 2 cups shredded zucchini. Sprinkle chocolate chips over. Bake at 350° for 45 to 50 minutes in 13 1/2 x 8 1/2-inch pan.
Mash bananas with fork. Blend in remaining ingredients. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 50 to 60 minutes until bread tests done.
Graham cracker crust should cover bottom and 1 1/2-inches up sides of spring-form pan. Bake in a 350° oven for 10 minutes.
Drain fruit. Mix together cottage cheese and Cool Whip until well blended. Mix in jello powder thoroughly. Add fruit and coconut. Mix until well blended. Cover and chill until ready to serve. Your kids will love this quick and simple to make treat!
Preheat oven to 375°. Roll out pastry and line a 1 1/2-inch deep 9-inch pie pan. In a bowl, beat eggs, sugar, corn syrup, salt, cinnamon, vanilla and butter until well blended, then stir in walnuts. Pour filling into pastry shell. Bake on lowest rack of oven until filling jiggles only slightly in center when pan is gently shaken (about 50 minutes). Place on a rack and let cool until slightly warm. Meanwhile, prepare Hard Sauce, if desired. Top each slice of pie with a dollop of sauce. Makes 6 to 8 servings.
In crock-pot, stir together orange juice, lemon juice, salt and spices. Trim fat from pork chops. Place pork chops in juice mixture and top with fruit. Cook 8 hours on low heat or until pork chops are tender. Remove chops and fruit to platter. Keep warm.
In a large bowl, combine all ingredients and mix well. Spoon into individual dishes or put in large serving bowl. Chill 30 minutes. Garnish as desired. Refrigerate leftovers.
Separate broccoli and cauliflower into small pieces. Add onion and green pepper. Mix mayonnaise, sour cream and sugar. Add to the vegetables. Fold in grated cheese. Crisp fry or broil bacon; crumble into small pieces and fold in, saving a few to sprinkle over top. Chill well. Serves 10 to 12.
Mix all ingredients together. Bring to a boil over medium-high temperature, stirring constantly. Serves 4.
Grind nuts fine. Line a 9 x 5 x 3-inch loaf pan with waxed paper. In saucepan, combine cream and chocolate squares. Heat until just melted. In medium bowl, combine nuts and sugar. Stir in chocolate mixture and rum. Turn into pan and refrigerate until firm. Shape into 30 balls. Roll in chocolate sprinkles.
In a large bowl, combine chicken, fruit and celery. Chill. In a small bowl, combine remaining ingredients except nuts. Chill. Just before serving, combine chicken mixture, dressing and nuts.
Preheat oven to 350°. Lightly butter 1 quart casserole. Melt butter over low heat. Add onions; saute 2 to 3 minutes. Stir in rice, parsley, egg yolks, milk, cheese, salt and pepper. Beat egg whites until soft peaks form. Fold them into rice mixture. Spoon into buttered casserole. Place this in a slightly larger pan. Pour in enough hot water to come halfway up side of casserole. Bake 30 minutes or until slightly puffed and firm. Serves 4 to 6.
Rinse beef and chop fine. Mix 1/4 cup beef with cream cheese and add remaining ingredients. Make into ball. Roll in remaining beef.
Sift together flour and baking powder. Mix sugar and shortening together. Beat eggs, milk and vanilla; add to creamed mixture. Knead dough until very smooth, about 15 minutes. Cut dough into 10 pieces. Roll each piece out to 1/4-inch thickness. Cut into strips, about 4-inches wide. Fill with Fig Filling. Roll up and then cut into any design. Bake 10 to 15 minutes at 300° to 325°; they will turn light brown. Spread on Icing, if desired. Makes 6 dozen.
Sprinkle chicken with salt and pepper and brown in bacon fat. Remove from pan. Sprinkle flour into fat remaining in pan and cook, stirring constantly, until light brown (roux). Return chicken with sausage, onions, green pepper, tomatoes and garlic to pan and cook, stirring gently, about 10 minutes. Stir in water, thyme, salt, red pepper sauce and rice. Simmer 15 minutes; stir in shrimp and simmer 15 minutes. Stir in parsley and green onions and simmer 5 minutes longer or until rice is tender.
Measure water into bowl. Add yeast and stir until dissolved. Stir in sugar, salt and oil. Add 2 cups of flour and beat until smooth. Add remaining flour to make soft dough. Knead until smooth and elastic. Place in a greased bowl; brush top with oil. Cover and let rise until doubled (about 30 minutes). Punch down and divide in half. Pat out in 2 pizza pans. Add sauce, favorite toppings and cheese. Bake in 400° oven for 20 minutes or until crust is brown. Makes excellent bread sticks, also!
Cream sugar and shortening; add eggs and cream again. Add dry presifted ingredients alternately with coffee. Pour in 3 greased and floured (or Pamed) cake pans. Bake 30 minutes, or until done.
Use jumbo shrimp allowing 3 per person. Split shrimp through center leaving shell whole. Remove vein; stuff with the remaining ingredients. You melt butter; add lobster paste or tamale, garlic and salt, then the crackers. Stuff shrimp. Place in broiler pan with a little water (it keeps shrimp from sticking to shell). Bake 20 minutes at 325°.
Combine flour, oleo and walnuts; mix well. Pat mixture into 9 x 13-inch pan and bake at 350° for 15 minutes. Let cool. Blend cream cheese, sugar and Cool Whip over baked and cooled crust. Blend pudding and milk and spread over cream cheese mixture. Spread another cup of Cool Whip over entire mixture and chill before serving.