HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in cold water. Add boiling water and stir until dissolved. Cool to room temperature. Beat egg whites with salt until frothy. Add sugar, one tablespoon at a time and beat well after each addition. Continue beating until mixture holds a peak when beater is lifted.. Slowly beat in gelatin. Add vanilla to whipped cream. Mix and fold into egg whites. Fold in coconut. Cover and chill at least 4 hours.
Bake in unbaked 9-inch pie crust at 350° for 1 hour.
Beat egg and milk together until blended. Dip fillets in milk mixture, then in mixture of flour and salt. If heavier coating is desired, dip in milk and flour mixture again. Fry in hot Crisco until golden brown. Makes 3 to 4 servings.
Simmer pear juice, brown sugar, syrup and butter until smooth. Add pears and heat through. Serve warm.
Mix cream cheese, margarine and powdered sugar. Mix puddings and milk. Combine these 2 mixtures and fold in Cool Whip with 1/2 cookie crumbs. Layer crumbs, pudding and crumbs in plastic flowerpot. Can add gummy worms in layers and top with artificial flowers.
Mix all ingredients together in a bowl, adding the lettuce last. Stir or toss lightly.
Arrange chicken pieces, skin side up, in single layer in shallow pan. Sprinkle with salt, pepper, onion soup and bacon. Add water and sherry. Cover. Bake in preheated oven at 350° for 30 minutes. Remove cover and bake for 30 minutes more.
Mix graham cracker crumbs with the melted butter. Press mixture into lightly sprayed baking dish. Sprinkle each of the following ingredients by layers over the crust: chocolate chips, butterscotch chips, nuts, coconut and then top with the condensed milk. Bake at 350° for 20 to 30 minutes. Cool and cut into squares.
Mix all together; pour into greased casserole dish (2-quart) and bake at 350° for 30 minutes.
Heat chocolate and 2 tablespoons milk in saucepan. Stir until chocolate is melted. Beat sugar into the cream cheese; add rest of milk and chocolate mixture. Fold in whipped topping. Blend until smooth. Spoon into crust. Freeze until firm.
Cream oleo, sugar, salt, vanilla, nuts and flour; shape and bake at 300° for 30 to 45 minutes. While warm, roll in powdered sugar.
Combine rhubarb with 1/2 cup sugar and set aside. Mix flour, sugar, oil, eggs, sour milk, soda, cinnamon and vanilla. Add the rhubarb and sugar mixture. Stir well until blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour until done. Combine the last 5 ingredients and cook 3 minutes. Pour topping over cake while still warm. (3 tablespoons of vinegar to make sour cream)
Grate cheese. Cream cheese and margarine together. Gradually add flour, salt and pepper. Put mixture through cookie press. Bake on ungreased cookie sheet for 10 minutes at 350°. Do not overcook. Cool well.
Into large size mixing bowl, combine Eagle Brand milk and other hot milk. Add bread and let stand until mixture is lukewarm. Stir in the next five ingredients. Turn into large casserole or baking dish. Bake in 350° (moderate) oven until a sharp bladed knife inserted near center of pudding comes out clean, about 1 hour and 15 minutes. Serve hot or cold.
Mix cranberries, apples and sugar together. Place in casserole dish. Combine the oatmeal, flour, brown sugar, melted butter and nuts. Sprinkle evenly over top of cranberry and apple mixture. Bake 1 hour at 350°. After 45 minutes, check; if it seems dry, add a little water.
Mix sugar, cocoa and salt together. Slowly add milk. Cook over medium-high heat until a very soft ball forms when dropped into cold water. Slowly stir while cooking. Remove from stove. Add vanilla, margarine and peanut butter to fudge. Stir until fudge starts to thicken. Pour into a greased 9 x 9-inch square pan.
Cut oranges into halves and extract juice and pulp. Scallop edges of shells. Mash potatoes and mix until smooth and fluffy. Add butter, brown sugar, orange juice, rind and salt. Beat until blended. Add nuts and sherry. Place orange shells in heatproof platter and fill with sweet potato mixture. Dot with marshmallows. Bake at 350° for about 20 minutes. Serves 8.
Cream together until light and fluffy the butter and first cup of sugar. Sift together the flour, baking powder and salt. Stir into butter and sugar mixture with 1 cup of milk. Beat until smooth. Pour fruit over batter and sprinkle with sugar. Pour over the top 1 or 2 cups of the fruit juice. Use a 13 x 9-inch cake pan. Bake at 375° for 45 to 50 minutes.
Pound veal very thin with a meat mallet. Dip slices in flour; shake off excess. Brown on both sides in butter in skillet. Sprinkle with salt and pepper. Reduce heat; cook 5 minutes. Add lemon juice and parsley. Cook 1 minute longer. Place veal on serving plate; spoon pan juices over veal.
Bring sugar and milk to a boil. Boil for exactly 5 minutes. Remove from heat and add remaining ingredients. Mix together well. Pour in a 9 x 9 x 2-inch ungreased pan. Cut in squares when cool.
Peel and cook potatoes until tender. Drain the potatoes and mash with an electric mixer. Add the cream cheese, sour cream, onion salt, butter and pepper. Mix together on low speed, then whip on high speed until they are light and fluffy. Spoon into a buttered large casserole or pan. Dot the potatoes with butter; sprinkle with paprika. (At this point, you may cool, cover and refrigerate the casserole overnight.) Bake, covered, at 325° for 1 hour. Top with the grated cheese and bake, uncovered, for 30 additional minutes.
Form into desired shape around 8 ounce block of Cheddar cheese. Put into roaster and add 2 cups of water. Bake at 375° for 1 hour and 20 minutes. Remove lid for last 10 minutes of baking. Cool 15 minutes before slicing.
Dissolve gelatin in hot water. Stir in orange juice, ginger ale and reserved mandarin orange juice. Chill until slightly thickened. Then add mandarin orange sections. Chill until thickened.
Brown venison in 1/4 cup oil. Add chopped onion, garlic and pepper. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water and salt. Simmer 1 1/2 hours. If a thicker chili is desired, stir in 1 tablespoon flour, mixed with 2 tablespoons water. Just before serving, add the cooked kidney beans. Makes 6 to 8 servings.
Crush graham crackers and add to melted oleo (mix together). Then put in a 10 x 14-inch pan and press in pan. Cream powdered sugar and cheese together until smooth. Add Cool Whip; beat until fluffy. Spread cherries on. Cool in refrigerator.
Mix the 2 boxes jello with boiling water until dissolved. Mix Dream Whip as directed on package; set aside. Add sherbet by spoonfuls in hot jello. Add Dream Whip, drained fruit cocktail and nuts; blend together. Pour into a long dish or molds. Use as salad or dessert. Serves 12 to 16.
Brown ground beef; drain off fat. Add all ingredients and cook on low fire until vegetables are tender.
In blender, blend onions and mushrooms with juice. Pour mixture and remaining ingredients in large pan. Cook slowly for 4 hours.
Beat 3 eggs well. Add the oil. Add sugar. Sift together the flour, salt, soda and cinnamon. Add to first mixture. After mixing well, add the vanilla. Fold in nuts and apples. Put cake in a cool oven; cook for 1 hour and 15 minutes at 350°. Cool before taking out of a tube pan. Don't store airtight. Top is crunchy and crisp and middle is moist.
Mix with enough beaten egg just to hold together. Pat into a 10-inch cheesecake pan on the bottom and a little up the sides. Bake 20 minutes at 350° until golden.
Mix butter and flour together in dish and microwave for 45 seconds; stir until smooth. Add milk and cheese. Cook for 3 to 4 minutes. Stop halfway through and stir. Good over broccoli.
Combine all ingredients. Mix well. Put in refrigerator and let set 4 to 6 hours before serving.
Open bag of peas and sort them to remove any bad ones. Follow same procedures with lentils. Peel and chop onion. Peel garlic and stick it on a toothpick. Peel and slice carrots. Put all the ingredients in a big pan and start measuring water, one cup at a time, into the pan. Cover the ingredients and add about 2 inches more water. Add ham ends or chicken bouillon; bring to a boil over medium-high heat. Cover pan, reduce heat to medium-low and allow the soup to cook 1/2 hour or more. Remove the garlic and take it off the toothpick; smash it with the flat side of a knife. Scrape the garlic back onto the knife and stir it back into the soup. Continue cooking 2 to 3 hours, adding water if soup seems too thick. Stir once in a while. Add salt and pepper to taste. Serve with corn bread or crackers. This soup freezes well. (Try not to eat it the night before you plan to be around people you want to impress.)
Grease a cookie sheet. Press out crescent rolls onto cookie sheet. Beat the eggs with the milk. Place the sausage on top of the crescent rolls. Slowly pour egg mixture over the sausage. Top with frozen shredded hash browns, cheese, green pepper, onion and sprinkle with Parmesan cheese. Season with salt and pepper to taste. Bake at 350° for 35 to 40 minutes.
Cook steak cubes in flour. Add remaining ingredients except sour cream. Cook on high for 5 hours. Add sour cream 30 minutes before serving. Serve over noodles.
Cream sugar, vanilla and shortening until fluffy. Add eggs, alternately with flour. Beat until well blended. Pour into well-greased and floured 9 x 5 x 3 1/2-inch loaf pan. Bake at 325° for 1 1/2 hours or until done. Cool about 10 minutes on wire rack. Remove from pan and cool completely.
Cream butter and sugars; beat in eggs, molasses and vanilla. Mix remaining ingredients together except raisins and nuts. Stir to blend. Add raisins and nuts and drop by teaspoonfuls onto baking sheet. Bake in preheated 350° oven for 8 to 10 minutes or until lightly browned. These cookies stay soft.
Dissolve yeast and 1 tsp. sugar in warm water in large bowl. Let stand 10 minutes.
In gallon size bag, add onion, parsley, dressing and pepperoni. Add warm potatoes to bag. Seal and shake until all ingredients are coated well. Set aside to marinate at room temperature, shaking now and then.
Add flour to margarine and crumble. Add ice cream. Work in dough. Place in refrigerator overnight. Roll out 1/4-inch thick; cut squares or circles. Place Solo filling in center of square; pinch corners together. Bake for 20 minutes in a 350° oven. Cool and dust with powdered sugar.
Mix Sure-Jell, water and soda in 4-quart saucepan. (Mixture will foam slightly.) Mix sugar, corn syrup and Kool-Aid in another saucepan. Place both pans over high heat and cook both, stirring alternately, until foam has thinned from pectin mixture and sugar mixture is boiling rapidly, 6 to 8 minutes. Pour pectin mixture in slow, steady stream into boiling sugar mixture, stirring constantly. Boil and stir 1 minute longer. Pour into a buttered 9-inch square pan. Let stand at room temperature until cool and firm, about 3 hours. Invert onto sugar-coated wax paper. Cut into 3/4-inch squares with spatula dipped in warm water. Roll in additional sugar to prevent stickiness. Let stand overnight, uncovered, at room temperature before packaging or storing. Makes about 2 1/2 pounds.
Soak beans overnight. In same liquid, bring beans to boil and simmer until tender (about 1 1/2 hours). Drain, reserving liquid. Preheat oven to 275° to 300°.
Mix all ingredients, except flour. Stir in flour. Roll dough into balls and place on cookie sheet. Press balls down with a fork. Bake at 350° until done. These cookies stay soft.
Cook onion in melted margarine until limp and transparent. Mix with other ingredients. Pour into greased 9-inch square or 7 x 11-inch pan. Bake 30 to 45 minutes at 350° to 375°.
Make coffee with cinnamon stick. Remove cinnamon stick. Pour coffee into punch bowl and cool. Add ice cream. Just before serving, fold in whipped cream. Three teaspoons sugar may be added to whipped cream, if desired. Yields 10 to 15 servings.
Place all ingredients except water in food processor, using pulse setting. Slowly add water until dough forms a sticky ball. Roll out on a floured board to about 1/8-inch thick. Cut into squares or rounds and place on ungreased cookie sheet. Prick well and bake in 350° oven for 15 to 20 minutes until light brown. Cool on rack. Can be frozen.
Wash and pat dry chicken and dip in butter. Roll in a mixture of the dry ingredients and place in a foil-lined pan. Combine leftover butter and remaining liquid ingredients and pour over chicken in the pan. Bake at 350° for 45 to 50 minutes, covered in foil. Uncover and bake for 15 minutes or until brown.
Mix well and pour into a gallon pitcher and finish filling with water. A bottle of 7-Up or Sprite may be added instead of water.
Combine cornstarch, 1 1/4 cups sugar, lemon juice and rind. Add egg yolks and mix together. Gradually add boiling water. Heat to boiling over direct heat, then boil gently for 4 minutes, stirring constantly. Pour into baked crust. Beat egg whites until a little stiff. Add a pinch of cream of tartar. Continue beating until stiff. Add 4 to 6 tablespoons sugar. Spread on pie. Bake at 350° until brown.
Combine first 3 ingredients and bring to a boil over medium heat. Boil and stir 5 minutes. Remove from heat and add peanut butter and marshmallow cream. Stir until all mixed well and pour immediately into 8-inch square buttered pan.
Combine the evaporated milk, sugar, egg yolks, butter and margarine and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add the coconut and pecans. Cool until spreading consistency, beating occasionally.
Prepare rice according to package directions. Set aside. In a large frying pan or wok, cook onion in vegetable oil for a few minutes until translucent. Add garlic and stir, cooking for 1 minute. Add spinach and toss until spinach wilts. Add rice, salt, pepper and nutmeg to spinach mixture; toss together until mixed well and heated through. Remove from pan and serve. Serves 4.
Place all ingredients in double boiler, except nuts and vanilla. Cook over low heat until ingredients are melted. Add nuts and vanilla. Pour into lightly greased 9 x 13-inch pan. Cool; cut into squares.
Preheat oven to 300°. Toast corn flakes in 9 x 13 x 2-inch pan 8 to 10 minutes. Combine butter and sugar. Pour over cereal. Stir until evenly coated. Reserve 3 tablespoons for top. Press remaining mixture into bottom of pan. Refrigerate 30 minutes.
Put 1/2 stick of margarine in a pan and melt. Set aside. Mix all other ingredients except peaches. Pour batter in over melted margarine. Place peaches over batter. Do not stir. Bake at 350° until brown.
Season chicken with garlic powder, salt and pepper. Dip pieces into egg. Roll in cornstarch. Fry in oil until browned. Arrange meat in foil lined pan. Combine shoyu, ketchup, sugar, vinegar and chicken broth. Pour over chicken. Bake at 350° for 1 hour. Turn meat every 15 minutes. Serves 6. Mmmmmm....it's sooo good!
Combine first 5 ingredients in a large mixing bowl. Combine with a fork. Cream butter with electric mixer. On medium speed, gradually add sugar and eggs, one at a time. Add vanilla. Add liquid and dry ingredients alternately, beginning and ending with flour; stir in sauerkraut. Bake in 2 greased and floured 8-inch round pans at 350° for 25 to 30 minutes (or until cakes test done). Fill and frost with Mocha Whipped Cream Frosting (recipe follows).
Melt chocolate; add sugar and mix. Add well-beaten egg, vanilla and salt. Premelted chocolate may be used. Makes enough frosting for a 10 x 15-inch pan. Frost brownies as soon as they come out of oven.
Mix Jell-O with boiling water. If strawberries are still frozen, go ahead and put in Jell-O and break up with spoon. Mix in cranberry sauce. Chill in bowl or holiday mold.
Melt butter in saucepan. Stir in flour, salt and pepper. Add chicken broth and cook, stirring constantly, until mixture comes to a boil.
Cream margarine and confectioners sugar together, adding sugar gradually. Add flour and mix to form a soft dough. Pat on bottom and sides of 12-inch pizza pan. Bake at 325° for 20 minutes. Combine sugar, cornstarch and water. Cook over low heat, stirring constantly until thick and clear. Stir in gelatin. Allow to cool. While cooling, arrange peeled, sliced peaches in a single layer over baked shell. Spread gelatin glaze over peaches. Chill. Top with whipped cream or Cool Whip.
Mix all ingredients together. Pour into a 2-quart casserole. Bake, uncovered, for 40 minutes.
Split wings and throw away tips. Put wings in baking pan; sprinkle with seasoning salt and bake, uncovered, at 425° for 30 minutes or until brown. While chicken is baking, mix butter, cayenne pepper sauce and Worcestershire sauce. Heat sauce mixture in microwave for 1 minute and stir. When chicken is done, dip wings in sauce to coat completely. Serve with celery and Bleu cheese dressing.
Dice chicken breasts into bite size pieces; set aside. Dice onion and slice mushrooms; saute in butter in a medium frying pan. Add cream of mushroom soup. Add chicken pieces and simmer until chicken is cooked. Cook Rice-A-Roni according to directions. Put chicken sauce over rice.
Sift together flour, sugar, baking powder, soda and salt. Add shortening, buttermilk and bananas. Beat vigorously with spoon for 2 minutes or medium speed for 2 minutes with electric mixer. Add buttermilk and eggs. Fold in nuts. Bake 30 to 35 minutes for layers, or 45 minutes for oblong pan.
Beat eggs real good. Then mix all ingredients together and put in unbaked pie shells. Bake at 400° for 15 minutes. Then reduce heat to 350°. Cook until you can stick knife in the middle and it comes out clean.
Mix Bisquick and water. Spread in buttered pizza pan. Bake 10 minutes.
Mix thoroughly shortening, sugar, brown sugar, eggs and vanilla. Stir in flour, soda, baking powder, salt, quick cooking oats, dry cereal.
Melt first 4 ingredients in double boiler. Add chopped artichoke hearts to warm. Serve warm with chips.
Melt butter in sauce pan over medium-hi heat. Then add the next 3 ingredients and saute until translucent. In a large skillet cook ground sirloin (or ground beef) until browned (no raw meat left). Remove from heat and drain off any fat. Combine sauteed vegetables with ground sirloin. Add the last 3 ingredients and season to taste. Reduce heat to low and simmer until thickened. Serve over toast or butter toasted buns.
Stir together first three ingredients. Cook 4 minutes on High setting. Stir; cook 4 more minutes. Stir in vanilla and butter or margarine and cook 30 seconds. Stir in soda. Pour into buttered pan and let stand 15 minutes or until hard. Break apart.
Mix first 5 ingredients and pour in baking dish. Sprinkle bread crumbs on top. Bake at 350° for 30 to 45 minutes.
The day before making the dressing, cube loaf of white bread. Toast to a good brown in oven. Leave, uncovered, overnight to dry. Bake cornbread. When cool, crumble and let set overnight. Do not mix together. Saute onion, mushrooms, celery and margarine together until tender; let cool. Add water chestnuts, pepper, sage, salt and chopped giblets, if desired.
Brown cut up fryer in about 1/3 cup fat. Drain and pour off all but about 1 tablespoon of fat. Add long grain rice and coat with grease; brown until light golden. Add garlic powder, onion powder, tomatoes and salt. Mix well and add chicken and 3 cups boiling water. Cover and bake at 350° for approximately 1 hour or until chicken is tender.
Bake cake as directed. While still warm, poke holes in cake and cover with Eagle Brand milk. Then pour on ice cream topping. Place in refrigerator to cool, then frost with whipped topping. Use your imagination. Ex: Chocolate cake and caramel ice cream topping.
Line the bottom of a Pyrex pan with 1/2 of the crumbs. Whip whipping cream. Add small marshmallows. Mix nuts and peppermint candy through together and spread over wafer crumbs. Put other half of wafers on top. Let it set in refrigerator overnight.
Preheat oven to 350°. Mix cracker crumbs with sugar, baking powder and salt. Beat egg yolks until thick and lemon colored and add to the cracker mixture. Add nuts and vanilla, stirring to blend. Fold in beaten egg whites. Turn into a greased 9-inch square pan and bake about 25 minutes. Cool; cut into squares and serve with whipped cream or ice cream.
Mix all ingredients and let come to a boil. Serve over chicken, beef, pork, etc.
Beat egg; add applesauce and oil. Combine dry ingredients and nuts and add to applesauce mixture. Stir just until blended. Pour into greased loaf pan and bake at 350° for 1 hour. Cool and sprinkle on top with powdered sugar.
Mix sugar and cocoa. Next, cream in butter, then add eggs, one at a time. Then add flour and vanilla. Next, fold in nuts and coconut. Bake at 350° for 30 minutes in a 13 x 9 x 2-inch pan. While hot, pour 1 (7 to 10 ounce) jar of marshmallow cream on cake.
In a large bowl, beat eggs at high speed on electric mixer. Gradually pour in sugar and salt. Beat three or four minutes. Pour into gallon pitcher and add milk, vanilla and nutmeg. Using a wire whisk, stir well. Add 7-Up and stir. Then chill for at least an hour to let the flavor mix.
Mix eggs and sugar until smooth and light yellow. Add vanilla, condensed milk and evaporated milk and pour into container. Fill to line with whole milk. Freeze.
Allow cream cheese to soften. Add rest of ingredients and mix well. Cut green apples into wedges. Sprinkle with lemon juice. Triple recipe for party.
Boil water and 2 tablespoons butter. Add instant potatoes. Combine onion and 3 tablespoons butter; microwave on High for 2 minutes. Add to potatoes and water mixture. Add seasonings and milk. Heat.
Stir together and bring to a boil. Boil for 6 minutes, then take it off the heat and add strawberries. Pour into baked pie shell and refrigerate. When serving, top with Cool Whip.
Mix the eggs, sugar, oil and brown sugar. Sift flour, salt, cinnamon, baking powder and baking soda. Add to the egg mixture. Mix well. Add zucchini, vanilla and nuts. Bake in greased 9 x 13 pan at 325° for 1 hour and 10 minutes.
Pour liquid smoke over meat and sprinkle both sides generously with celery salt, onion salt and garlic salt. Wrap in foil and refrigerate overnight. Next morning uncover and sprinkle with salt, pepper and Worcestershire sauce. Do not drain. Cover securely with foil and place in shallow pan. Bake 5 hours at 250°. Remove foil and add barbecue sauce. Reseal and bake another hour.
In a large sauce pan, saut onion in butter. Add chili and soup. Transfer to a slow cooker to keep warm during serving. Just before you are ready to serve the dip, add cubes of sharp Cheddar cheese. Stir just enough to mix in but not thoroughly melt. This is great to dip with chips, use for Frito chili pie or serve on hot dogs.
Beat sugar, eggs and oil together in a large bowl until creamy. Add flour, salt, baking soda and cinnamon and mix together well. Stir in apples and nuts. Spread in a prepared 10 x 14-inch pan. Can also be baked in a large tube cake pan. Bake at 350°, 45 minutes to 1 hour. Leave plain or frost with Cream Cheese Frosting.
Bake cake according to package in 9 x 13-inch pan. When cool, poke holes all through the top of cake with butter knife or fork. Pour orange soda evenly over top of cake. Mix pudding and milk together until well blended. Fold in whipped topping until smooth. Spread over cake and store in refrigerator until serving time. Cake is also good with cherry or strawberry soda with whipped topping and fresh fruit.
Mix all ingredients together except sauerkraut and form into 2-inch meatballs.	Layer sauerkraut and	meatballs in large soup pot. Add 1 can (or jar) of water for each can or jar of sauerkraut added. Bring to a boil, then	simmer	for 2 1/2 hours. Serve with fluffy mashed potatoes.
In a large bowl, combine flour, baking powder, soda, cinnamon, nutmeg and salt. Puree pears; beat with brown sugar and egg whites. Add to flour mixture with orange rind and orange juice, until just moist. Don't overbeat. Fold in chopped strawberries and shredded carrots.
Take steak and cut it up and put on roll. Top with Cheddar cheese. Put in microwave for 1 to 3 minutes, then take it out and eat.
Thaw chicken breasts. Soak in lemon juice. Roll in flour and oregano. Saute in olive oil or bake at 375° until done. Sprinkle with crumbled cheese. Broil until warmed through and golden.