HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg white and vanilla together; add sugar and beat until stiff. Add nuts, stirring only until well-coated. Drop from teaspoon onto baking sheet. Bake in 250 degree oven for 30 minutes. Turn off oven and do not remove pecan kisses for an additional 30 minutes. Yield: 24 pieces.
Mix sugar, milk, cocoa and margarine. Cook to boiling; boil one minute. Cool one minute. Add oatmeal, peanut butter and vanilla. Mix well. Drop on waxed paper by teaspoon. Makes about 30 cookies.
Melt caramels and milk in double boiler. Add 2 cups chopped pecans. Drop on buttered cookie sheet. Put in freezer for 1 hour. Melt chocolate; dip candy in chocolate and place on wax paper.
Mix ingredients according to directions on box. Pour into 3 layer pans and cook at 325° for about 20 minutes. Leave layers in pan about 5 minutes. Remove and cool thoroughly on racks.
Brown beef in skillet. Leave meat in big chunks. Add onion. Cook over medium heat until tender. Add water, soup, salt, corn and chili powder. Bring to a boil. Stir in rice and tomato (diced). Add pepper. Cover and simmer for 5 minutes.
Bake at 400° for 15 to 20 minutes. Serve warm.
For tart shells, beat butter and cream cheese in 2 qt. batter bowl until smooth. Add flour, mix until a soft dough forms. Cover; chill at least 1 hour or overnight. Preheat oven to 350°. Shape dough into 1-inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Press dough to form tart shell.
Beat egg whites until foamy. Add cream of tartar. Continue beating until stiff but not dry. Add sweetener and flavoring. Beat until well blended. Fold in cereal and coconut. Drop by teaspoon on a lightly greased cookie sheet. Bake 12 to 15 minutes at 350°.
Place onions in large saucepan; cover with water. Bring to boiling and simmer 2 minutes; drain. Plunge into cold water and peel. Put onions in large bowl; sprinkle with salt. Cover with cold water. Let stand for 12 to 18 hours; drain and rinse well.
Cream the butter. Gradually add sugar, beating until light and fluffy. Add egg, blending well. Combine flour, soda, baking powder, salt and cocoa. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 400° for 6 to 8 minutes. Cool cookies on wire racks. Spread about 2 tablespoons Coconut Cream Filling on bottom side of half the cookies. Place remaining cookies, bottom side down, on top of filling.
Preheat oven to 350°. Arrange equal amounts of asparagus, ham, turkey and cheese on bottom half of each croissant. Place top halves of croissants on cheese. Bake 10 to 15 minutes or until hot.
Cook spinach and drain thoroughly. Mix all ingredients with spinach and chill for 2 hours. Roll into balls.* Put on ungreased cookie sheet. Bake at 325° for 40 minutes. Enjoy.
Combine and work with hands until smooth and spongy. Shape into walnut-sized balls. Keep your hands wet while handling. Brown in skillet. Place soup in container, add meatballs and up to 1 can milk. Cover and simmer slowly for 1 hour.
Combine all ingredients; bake at 350° for 20 minutes, until hot and bubbly.
Mix sugar, Crisco and eggs. Add soda, salt and milk, then add flour. Bake at 350° for 10 to 12 minutes.
Mix the first 4 ingredients and bake at 350° for 1 hour exactly. Remove from oven for 10 minutes. Turn oven to 375°.
Cook hamburger and onions; drain. Mix together cream, enchilada sauce and soup. Pour some of the sauce mix into the bottom of a pan; add meat mixture. Cover with cheese slices and tortilla chips. Repeat layers, ending with sauce on top. Bake at 350° until cheese is melted.
Pop corn. Put the well popped kernels in a large bowl, discarding unpopped kernels. Salt. Combine corn syrup, molasses and vinegar in a saucepan. Boil to 270°; remove from stove. Add butter. Pour slowly over popped corn; mix with a spoon. Press lightly into balls as soon as it is cool enough to handle.
Cream butter and sugar until fluffy. Add egg, beating until smooth. Sift flour, baking powder and salt together. Add to creamed mixture, alternating with milk to which vanilla has been added. Pour into buttered deep 9-inch round pan. Cover with crumb topping. Bake in moderately hot oven (375°) for 25 to 30 minutes. Remove and when cold, split and fill with custard filling. Serves 12.
Place all ingredients in bowl, except pecans. Stir until thoroughly blended. Add pecans and mix. Use as dip or spread.
Preheat oven to 350°. Place rice in a 9 1/2 x 13-inch pan (glass). In separate bowl, mix mushroom soup and water together (as directions on can). Pour half soup mix on top of rice; mix together. Place 4 pork loins on top of rice. Pour rest of soup on top; sprinkle with basil. Cook for 1 hour, putting foil on top of dish for last 10 minutes of cooking. Makes 4 servings.
Rinse beans; pour off water. Add about 4 inches of water. Add barbecue sauce, molasses, liquid smoke, ketchup, link sausage (I use Eckrich or Hillshire Farms, 1/2 to 1 inch slices), garlic powder, onion powder or chopped onion (I use both) and bacon grease. Cook for about 3 to 4 hours or until done. Serve with corn bread.
Combine half the potatoes with chicken broth in a saucepan with tight-fitting lid. Bring to a boil; simmer until tender. Mash potatoes; stir in remaining potatoes, carrots, corn, celery, onion and seasonings. Cover. Simmer until vegetables are tender. Dissolve flour in a little of the milk. Stir into chowder with remaining milk and parsley. Cook (stirring) over medium heat to thicken slightly. Serve topped with grated cheese.
Boil sugar, milk and butter 9 minutes. Stir occasionally. Remove from stove and add remaining ingredients, stirring until chips are melted. Pour into 9 x 12-inch buttered pan. Makes 5 pounds.
Combine oil, eggs, sugar and vanilla; mix well. Sift flour with soda and salt, beat into sugar mixture. Fold in pecans and apples. Pour into tube pan, which has been greased and floured. Bake at 350° for 1 hour.
Put all the ingredients (except buns) into crock-pot on low heat for 3 1/2 hours. Pull out and put in bowl. Shred beef with fork or potato masher. Put back in crock-pot on medium heat for an additional hour. Put on buns and serve.
Soften cream cheese in warm place. Mix cocoa with sugar to get all lumps out of cocoa. Cream in cream cheese; add vanilla and nuts. Spread in dish and cool in refrigerator.
Remove stems. Combine orange juice, lemon juice, peel and 3 tablespoons sugar. Add figs and heat to boiling point. Simmer until fruit is tender. Drain well. Cool. Insert knife in stem end of fig and stuff each fig with an almond. Close opening and roll figs in 1/2 cup sugar. Dry overnight before storing.
Heat water and sugar until sugar is dissolved. Pour lemon juice over bananas. Combine sugar mixture, bananas and juices. Mix and freeze. When you want to serve, let thaw an hour or so; add 7-Up, Sprite or ginger ale.
Heat olive oil; add minced garlic cloves and saute for a few minutes. (Do not brown!) Add peppers and bake at 250° for about 45 minutes, turning and basting often. Cool and store in jar in refrigerator. Use in salads, stews, soups, sandwiches, pizza, etc.
Combine sugar, salt and cornstarch. Mix well. Scald milk (heat just to boiling point), remove from heat. Slowly add scalded milk to sugar mixture stirring constantly. Beat eggs. Add about 1 cup of hot milk mixture to beaten eggs. Add egg mixture to remaining milk mixture, stirring constantly. Cook over low heat stirring constantly until smooth and begins to thicken. Remove from heat. Add vanilla and cool in refrigerator. When cool, pour into 1 gallon freezer. Pack with 4 parts ice and 1 part coarse salt around container. Turn freezer, add salt and ice as needed. Takes about 30 minutes; 15 minutes in electric freezer.
Heat bacon grease (cook onion in it) for 11 minutes. Add tomatoes and cook 5 minutes; add to stock. Add peppers, onion, thyme, bay leaf and salt to taste and cook for 11 minutes more. Add chicken and cook 1 1/2 hours. When finished, put in 1 tablespoon gumbo file. Do not boil after adding gumbo file. Serve on rice.
Mix cocoa, sugar, milk, and margarine. Cook and stir. Bring to boil and boil 2 minutes. Add vanilla, peanut butter, oats, and salt. Drop by spoonful onto wax paper. Can be doubled.
Pack jar with cucumbers. Heat vinegar, alum, pickling salt and mixed spices. Heat and pour over pickles. Finish filling jar with hot water; seal. Two weeks before using, pour off liquid. To it, add sugar and heat. Pour over pickles. Cool and eat.
Mix all ingredients. Cook in hot oil (375° to 400°) until golden brown on one side. Turn and cook until brown on other side. Makes about 20 to 30 hush puppies.
Place chicken in kettle and cover with water. Add salt and pepper to taste. Bring to boil, then simmer until tender. Remove chicken from broth and bone. Cut into large pieces and add 3 tablespoons butter, if needed.
Spread bean dip in 2-quart dish. Arrange avocado over bean dip. Sprinkle with lemon juice and garlic salt. In small bowl, combine sour cream and taco mix. Spread over avocado. Top with layer of tomatoes and black olives. Spread with cheese dip and sprinkle with green onions. Serve with tortilla chips.
In a 9 x 13-inch pan, mix the brown sugar and cocoa. Stir in water. Add marshmallows. Mix chocolate cake mix according to directions on package and spoon over mixture in pan. Bake at 350° for 45 to 50 minutes. Cool; serve with Cool Whip.
Dissolve raspberry Jell-O in 1 cup boiling water. Stir in pie filling. Pour into 9 x 13-inch dish. Chill well until it starts to set. Dissolve lemon Jell-O in 1 cup boiling water; cool. Beat together cream cheese and mayonnaise. Gradually add lemon Jell-O. Stir in undrained pineapple. Fold in whipped whipping cream. Spread over cherry layer. Spread marshmallows on top. Sprinkle with nuts if desired. Refrigerate to set. Serve on lettuce leaves.
Cream butter, adding sugar and beat in eggs. Sift flour, nutmeg and salt; add to creamed mixture alternately with milk. Add more flour if needed to make a medium stiff dough. Chill before rolling and fry in deep fat. Place on paper towels after fried.
Cover chicken with water; season with salt and pepper and cook, covered, until tender. Remove meat from bones and cut into bite-sized pieces. Measure out 3 cups of broth.
Beat butter, sugar, egg and vanilla. Sift and blend flour, salt and baking powder. Bake at 350° for 8 to 10 minutes.
Beat these three ingredients with a spoon. Pour over pie (that has cooled for 20 minutes) and bake for 10 minutes more. Cool on a rack for 1 hour, then refrigerate.
Cream margarine and Crisco together. Add sugar and cream well. Add flour alternately with eggs. Add lemon extract. Fold in 7-Up. Pour in lightly greased tube pan. Bake at 350° for 1 hour and 30 minutes. Do not open door during baking. Let cool in pan for 3 minutes.
Line square 8 x 8 x 2-inch pan with pineapple. Place drained yams on the top, along with 1/4 cup of the pineapple juice. Mix together flour, brown sugar, cinnamon, butter and salt until coarse crumbs and sprinkle over top of yams. Bake at 350° for 20 minutes. Remove from oven and sprinkle marshmallows over yams. Broil until brown. Serve.
Combine all ingredients. Cover; chill at least 2 hours. Makes 1 2/3 cups.
Have cheese at room temperature. Combine ingredients and beat until smooth.	Chill until ready to serve.
Cut meat no thicker than 1/4 inch and as long as you can. Mix all ingredients together in large bowl. Add meat. Let meat set in mix for 24 to 30 hours, stirring occasionally. Drain for 1 to 1 1/2 hours. Place on paper towel and blot meat dry. Cook for 8 to 10 hours at 150°. Cook meat on oven rack and not in a pan.
Combine the first 5 ingredients. Cover; place over moderate heat. Heat to boiling. Remove cover after 5 minutes. Cook to very hard ball stage (260°). Remove from heat. Cool slightly. Add gradually to stiffly beaten egg white, beating constantly until very stiff. Let cool, stirring occasionally. Stir in vanilla and nuts. Drop from buttered teaspoon onto cookie sheet.
Preheat oven at 375°. Fry hamburger and drain. Put hamburger on bottom of pan just to cover, then put some spaghetti sauce to cover. Take your lasagna noodles, not cooked, and place over your hamburger and sauce. Second layer, spread your cottage cheese and Ricotta cheese on the noodles, then spread sauce, then hamburger. Layer with lasagna noodles and spread a little sauce on top. Pour 1/2 can of beer over lasagna and cover. Cook 1 hour and 15 minutes until done. Uncover to brown top.
Layer first 7 ingredients in order listed in a large salad bowl. Combine mayonnaise, sour cream and dressing mix; mix well. Spread over vegetables, sealing to edge of bowl. Sprinkle sugar, then bacon and cheese. Cover tightly with plastic wrap and refrigerate for several hours or overnight.
Preheat oven to 425°. Spray 12-inch pizza pan or 13 x 9-inch baking pan with nonstick cooking spray. Unroll pizza dough; press into prepared pan. Arrange remaining ingredients over top. Bake until cheese is bubbly and golden brown, 10 to 15 minutes. Each serving provides: 2P, 1/2 V, 1 1/2 B, 25C.
Blend thoroughly. Good as a sauce to dip chicken strips or nuggets in. Can also be used to marinate chicken or pork for baking or grilling.
Brown beef, onion and pepper in skillet. Add soups and Ro-Tel tomatoes. Put in baking dish and cover with Tater Tots. Bake 30 minutes at 350°. Remove from oven and cover with grated cheese. Return to oven for 5 minutes or until cheese is melted.
Combine zucchini, tomatoes, green pepper and onion; toss lightly. Combine vinegar, salt, garlic salt, pepper and salad oil; mix well. Pour over vegetables. Chill several hours, stirring occasionally. Serve on lettuce, if desired. Makes 6 to 8 servings.
Brown hamburger and onion. Drain and cool. Add cheese, tomatoes and kidney beans. Blend together the mayonnaise and taco sauce. Add to hamburger mixture. Add lettuce and taco chips. Mix together well just before ready to serve.
Cream sugar and margarine. Add cream cheese and blend. Add flour and eggs alternately. Bake at 325°.
Sift flour, baking powder, soda and salt together. Combine shortening, eggs and vanilla. Add to flour mixture stirring only until flour is moistened. Fold in mashed bananas. Turn into well-greased loaf pan and bake for 60 minutes or until done. When done, mix 12 packets Equal with 2 tablespoons hot water and pour over bread.
Cream together shortening, sugars and eggs. Sift together flour, soda, salt and baking powder and add gradually to first mixture. With large spoon, add and mix the vanilla, oatmeal and cornflakes. Form balls about the size of a small hickory nut on greased cookie sheet. Bake at 350° for 9 to 11 minutes. Do not overbake. Makes 10 dozen.
Cream the butter good. Add eggs, one at a time, and beat after each egg. Add powdered sugar half at a time. Add flour in 3 additions. Bake at 350° for 1 hour in tube pan or 2 loaf pans.
Cream butter, Crisco, sugar and eggs; add extract. Add dry ingredients and milk, alternating as you mix. Mix well; stir in coconut. Bake in a greased and floured 10-inch tube pan at 350° for 1 hour and 15 minutes or until cake tester comes out clean. (Do not overbake; cake should be moist.)
Dissolve lime Jell-O in hot water. Let cool, then add rest of ingredients.
Mix all ingredients together. Pour into unbaked pie shell. Bake 15 minutes at 400°, then 30 to 35 minutes at 350°.
Put meat in kettle and cover with boiling water. Add next 4 ingredients. Bring to boil. Cover and simmer for 2 hours. Cool in the broth and refrigerate overnight. Remove rind from ham. Mix mustard and horseradish and rub on fat. Insert garlic in the fat. Put on rack and bake in preheated slow oven (300°) for 2 hours. Score fat with a knife, stud with cloves and sprinkle with the sugar. Bake for 1 hour longer, basting occasionally with drippings in the pan. Makes 8 to 10 servings.
Halve squash lengthwise; scoop out. Trim bottom, if necessary, so squash will stand level. Blend together honey, butter, salt and pepper and divide equally among the halves.
Mix all together. Boil 1 minute; remove. Stir in 3 cups oatmeal. Drop onto wax paper. Let cool. Do not refrigerate! Makes 2 dozen cookies.
Brown ground beef and onion; drain. Add stewed tomatoes, tomato sauce, chili peppers and taco seasoning mix. Simmer mixture for 10 to 15 minutes. In a 9 x 13-inch pan, place 1/2 of the meat. Cover with 2 tortillas and 1/2 of the pound of grated cheese. Continue with meat mixture, tortillas and cheese. Spread sour cream on the top of the casserole; sprinkle with 1/2 cup grated cheese. Bake at 350° for 25 minutes, or until bubbly. Serves 8.
Cut dates and orange slices into small pieces. Mix with chopped nuts and coconut. Melt margarine and pour over this and mix as fruit cake, adding remaining ingredients and mixing well. Bake in large oiled and floured tube pan at 300° about 2 hours. Cool in pan.
Slice thin and cook carrots. Blend sugar and oil. Bring to a boil. Add carrots and rest of ingredients. Mix well. Store in icebox at least 24 hours before serving.
Mix ingredients except bread crumbs in a greased baking dish. Sprinkle top with bread crumbs. Bake at 325° for 50 minutes.
In large bowl mix eggs on high until very frothy at 3 minutes. Add sugar, vanilla, nutmeg, cinnamon, milk and butter. Beat on high speed until well blended. Add raisins and nuts to mixture. Place bread in greased loaf pan. Pour egg mixture over bread. Let sit 45 minutes, patting down occasionally. Place in 350° oven immediately. Lower temperature to 300°. Bake 40 minutes. Increase oven temperature to 425°, 15 to 20 minutes more. Serve warm with favorite sauce or ice cream.
Place candy and water in pan over low heat and stir until dissolved and near boiling; add to jello. Then pour in applesauce and pineapple (do not drain pineapple); let set overnight in refrigerator.
Mix flour, baking powder, salt and nutmeg; set aside. Cream oleo, sugar and egg. Add milk. Add flour mixture to oleo and egg mixture. Chill 15 minutes. Place dough on lightly floured board. Roll to 1/4-inch thickness. Bake at 375° for 12 to 15 minutes.
Let loaf rise according to directions. Prepare filling; cook pork or beef with mushrooms, onion, salt and pepper in a large skillet. Drain off excess fat. Stir in tomato sauce, paprika, oregano and garlic salt. Bring to a boil, lower heat; cover and simmer 30 minutes. Stir occasionally; cool. Punch down dough. Roll out on floured surface to a 15 x 12-inch rectangle. (You really have to push on the rolling pin.) Lift dough to a greased cookie sheet. Spoon meat filling down center third of dough. Sprinkle filling with cheese. Make diagonal cuts in dough 1 1/2 inches apart down each side, cutting to within 1/2 inch of filling. Crisscross strips over filling, pressing down and seal with a drop of water. (You may have to knead together or use toothpick to hold strips together.) Brush top of dough with butter. Bake in moderate oven (350°) for 30 minutes or until golden brown. Cut in thick slices to serve.
Slice yams half inch thick. Slice apples thin. Place alternate layers starting with apples in glass or Corningware-type casserole. Boil water and butter. Mix sugar and cornstarch and enough water to form paste and add to water and butter. Mix and cook until clear and thickened. Pour over yam and apple. Bake at 350 for 45 minutes.
Mix well and bake in greased and floured tube pan, at 300° for 1 1/2 hours.
Brown meat with onion and bell pepper in skillet. Put other ingredients in casserole. Pour meat mixture over. Cook about 45 minutes in a 350° to 400° oven.
Combine green peas, soup, pimento and eggs. Pour into a 1 1/2-quart casserole dish. Combine bread crumbs and oleo; spread over green peas mixture in casserole. Bake at 375° for 30 to 40 minutes.
Mix all ingredients except tortillas together. Smooth on top of a flour tortilla. Then start from one edge and roll up. Repeat process until all ingredients are gone. Refrigerate these logs for two (2) hours. With sharp knife, cut logs into bite size pieces. Serve with picante sauce.
Cook, drain and chill macaroni. In separate bowl, mix all the other ingredients. Stir sauce into noodles. Refrigerate at least 4 hours before serving. Keeps up to one week.
Mix in order and beat for 5 minutes. Put in greased loaf pan. Bake at 325° to 350° for 40 minutes.
Combine apple slices, sugar, cinnamon and water in a saucepan with a tight-fitting lid. Heat to boiling. Mix flour, salt and baking powder in a bowl. Stir in enough milk to make a soft dough. Drop dough from a tablespoon onto the apple mixture. Cover and cook over low heat for 30 minutes. Serve warm with sauce or heavy cream.
Heat oven to 350°. Mix flour, brown sugar, baking soda, salt and cocoa in bowl with fork. Stir in water, oil, vinegar and vanilla completely.
Combine melted butter and cracker crumbs. Pat in bottom of 13 x 9 x 2-inch pan. Beat eggs on high 4 minutes. Add powdered sugar, softened margarine and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Slice bananas on top of pineapple. Cover with Cool Whip. Sprinkle pecans on top. Cover and refrigerate 6 hours. Can refrigerate overnight. Garnish with drained cherries.
In greased casserole, place pork chops, onion, pepper and rice. Pour in water and undrained tomatoes. Sprinkle with seasonings to taste. Bake at 350° for 1 hour.
Sift together the sugar and cinnamon. Pare, core and cut apples into eighths.
Melt butter in large skillet. Add onion and saute until lightly browned. Add meat, stirring until meat loses red color. Stir in remaining ingredients, mixing well. Simmer uncovered over low heat 8 to 10 minutes. Spoon hot onto split and toasted buns. Serves 12, but allow for repeats.
Combine first 4 ingredients. Add slowly, salad oil, then vinegar and celery seed.
Saute pepper and onion in cooking oil in heavy iron skillet. When soft, add ground meat and cook until done. Add seasonings; stir thoroughly. Add corn and tomatoes; heat mixture until hot, then add corn meal. Stir thoroughly. Pour into Pyrex baking dish and bake in preheated oven (350°) until brown, about 45 minutes.
Mix together cream cheese, sugar and Cool Whip and spread on cookie crust. Place on pizza the strawberries, kiwi and oranges.
Slice pound cake as thin as you can. Place in long glass baking dish. Mix pudding as directed on box. Mix 1/3 of Cool Whip mix with pudding. Spread over cake. Pour strawberry pie filling over pudding. Slice bananas on top of strawberry filling. Sprinkle pecans over rest. Then mix 1/2 box powdered sugar and cream cheese. Mix together with rest of Cool Whip. Spread on top.
Chop ham and onion. Grate cheese. Mix together (set aside). Mix margarine, mustard and Worcestershire sauce to make a spread for rolls. Split rolls lengthwise and spread thin layer of spread on each side of rolls; fill with layer of ham, cheese and onion. Put tops back on. Return to aluminum roll pans. Cover with foil. Bake at 375° for 15 to 20 minutes. (Make ahead and freeze, thaw before baking.)
Soften the cream cheese by microwaving 30 seconds. Liquify onion, with olive juice, in the blender. Mix thoroughly with the softened cream cheese and Worcestershire sauce. Add a little more olive juice if it seems too stiff to blend easily. Add stuffed olives and salt. Refrigerate overnight.
Wash sauerkraut until	all odor is gone. Drain well! Combine sauerkraut, onion and green pepper. Set aside.
Put flour in large mixing bowl; make large hole in center of flour. Put in eggs, brown sugar, molasses, butter, vanilla, ginger and soda. Mix gradually by hand, gently putting in a little flour at a time, until all flour is moistened and in large ball. Divide into 6 even balls. Roll each into 8-inch cake size. Put 1 roll between 2 pieces of wax paper. Bake 25 minutes at 325°. Place dried apples between layers.
Line buttered baking dish with chipped beef. Season chicken. Wrap 1 strip bacon around each chicken breast; place over chipped beef. Mix mushroom soup, sour cream and a dash of Tabasco sauce; pour over chicken. Cover with foil. Bake, covered, at 325° for 1 hour. Uncover; bake 1 hour longer.
Cook over medium heat until you can't stir anymore, then knead until smooth. Keep in airtight Baggie.