HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until a soft peak forms and set aside. Boil sugar, water and syrup until mixture forms a firm ball when a small amount is dropped in a cup of water. Pour thin stream into the egg white mixture, beating constantly until it loses the gloss. Add nuts. Spoon onto wax paper or foil. Top each piece with a pecan half.
Stir cranberry juice, pineapple juice and almond flavoring together. Just before serving, add chilled ginger ale. Makes 30 servings.
Cook sausages in skillet slowly (15 minutes). Set aside to cool. Drain some of the grease, leaving enough to saute peppers, onions and garlic until tender. Add Italian sauce and simmer 10 minutes. Cut sausages diagonally into slices and add to sauce. Reheat. Cook rigatoni in salted water. Drain. Layer pasta and sauce in a 13 x 9-inch baking pan, starting with sauce and ending with sauce. Bake 30 to 40 minutes at 350°. Remove. Layer cheese slices on top and return to oven to melt cheese.
Cream together butter, sugar and Crisco oil until light and fluffy. Add one egg at a time and flavor. Sift cake flour with baking soda and salt. Spoon into creamed mixture, adding milk alternately, with about 3 tablespoons saved for last. Place in tube baking pan. Bake at 325° for 80 minutes.
Cut and layer first 4 ingredients in a 10 x 12-inch pan. Top with raw hamburger. Pour tomatoes over mixture. Bake at 350° for about 2 hours.
Mix all ingredients together and pour into an unbaked pie shell. Bake 50 minutes at 350°.
Heat oven to 400°. Grease 10-inch pie plate. Rinse broccoli under cold water to thaw; drain thoroughly. Mix broccoli, 2 cups cheese, chicken and onion. Put in pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour into pie plate. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with remaining cheese. Bake longer to melt cheese (1 to 2 minutes). Cool 5 minutes before serving. Serves 6 to 8.
Melt margarine in 3 1/2-quart casserole. Saute onion and green pepper until tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and simmer about 15 minutes or until potatoes are tender. Combine flour and 1/3 cup water in small bowl; blend well. Stir into potato mixture. Add milk. Simmer until slightly thickened stirring frequently. Add corn and ham; heat through.
Combine all ingredients in a mixing bowl. Pour into unbaked 9-inch pie shell. Bake at 450° for 10 minutes. Reduce heat to 300° for about 20 minutes. Let cool completely.
Mix all of above ingredients. Pour into casserole. Bake at 350° for 1 hour and 15 minutes until top is golden brown. May 1/2 recipe for smaller casserole. Drain corn well for best results.
Combine ingredients and stir well. Pour in pie crust and refrigerate. Makes 2 pies.
In Dutch oven, brown meat; remove from heat and set aside. In large skillet, cook onions, green peppers and celery in bacon fat until tender. Add vegetable mixture and all remaining ingredients, except beans. Heat to boiling. Reduce heat; cover. Simmer 1 hour to blend flavors. Stir in beans. Cook, uncovered, 30 minutes longer.
Mix sugar, onion, catsup and mustard with beans. Put in a baking dish; lay bacon across top. Cover and bake 20 minutes; uncover and continue baking for 20 more minutes. Serve hot or cold.
Stir until moistened (like pancake mix). Grease and flour muffin pan. Bake at 400° for 15 minutes. Sift confectioners sugar over top. Makes 2 dozen.
Crush cookies and layer on bottom of bowl. Mix Cool Whip and Jell-O pudding. Layer Cool Whip mixture and cookie crumbs until bowl is full. Serves 15 or more people.
Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.) Grease a heated griddle, if necessary, with shortening. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around edges. Turn and cook other sides until golden brown. Serve with applesauce, if desired. Makes 10 to 12 pancakes.
Place chicken in Dutch oven with water to cover; add the onion, celery, salt and pepper. Simmer for approximately 1 hour. Melt butter, flour and milk to form a paste. Gradually add 2 cups broth, then soup. Place boned chicken in bottom of casserole dish. Cover with sauce. Bake at 450° until bubbly. Reduce heat to 375°. Place biscuits on top; cook until brown.
Thinly slice zucchini and cook until tender, as you saute onions in 3/4 stick oleo in a large skillet. When zucchini is done, drain and set aside. When onions are golden, add can of chicken soup with water, sour cream and grated raw carrots. Mix well and add zucchini (drained) and stir well. Put 1 stick oleo in another pan; let melt and add the package of dressing mix. Coat dressing well with oleo. Put 1/2 of dressing mix in a 4-quart casserole, then pour in squash mixture. Top with remaining dressing. Bake at 350° for 30 minutes. Can be made day ahead and warmed to serve.
Put rice, dry onion soup mix, mushroom soup, water and mushroom buttons in greased 9 x 12-inch pan. Stir until well mixed. Brown chicken breasts in oleo and pour remaining oleo over rice mixture. Place chicken breasts over top. Cover with foil. Bake at 350° for 1 hour and 15 minutes.
Peel and mince the shallot and garlic. Mince the parsley. In a small pan, combine the tomato sauce, heavy cream, shallot, garlic and parsley. Bring mixture to a boil and simmer over low heat, about 2 minutes. Whisk in butter, one tablespoon at a time. Squeeze in 1 teaspoon of lemon juice and 1/2 teaspoon of salt; stir in chives and parsley. Cover and keep warm. Adjust oven rack to middle position and heat oven to 400°. Put scallops in a baking pan and bake until just cooked, about 5 minutes. Transfer scallops to warmed plates. Spoon sauce over scallops and serve immediately. Makes 4 appetizer servings.
Combine salad dressing and egg in a bowl. Set aside. Rinse chicken with water and drain well. Dredge chicken pieces in flour mixed with salt and pepper. Dip each piece in the salad dressing and egg mixture, then roll in cornflake crumbs. Arrange chicken pieces in a baking dish or pan. Drizzle with butter. Bake at 350° for 50 minutes to an hour or until tender. Makes 4 to 6 servings.
Unroll crescents and separate dough into 16 triangles. Cut each apple into eight wedges. Wrap a crescent dough triangle around each apple wedge. Place on greased 13 x 9 x 2 baking dish.
Make Jell-O according to directions (any color). Let it partially set. In the blender, put yogurt. Blend. Pour into a bowl and put in refrigerator. Let set. Use as a light dessert or refreshing snack. Children will go for it.
Preheat oven to 350°. Cook chicken in water, then remove it to cool, saving broth. Cook spaghetti in chicken broth. Meantime, cook onions, pepper and celery in butter in a large skillet until tender. Add tomatoes, soup and cheese, stirring until cheese is melted. Add chicken, spaghetti and peas. Mix well. Pour into a lightly greased 13 x 9 pan or casserole dish. Bake for 40 minutes or until bubbly. May be frozen prior to baking. Serves 8.
Roll chicken in powdered dressing and put on top rack of barbecue grill with skin side up. Cook on low for 1 hour or golden in color. Don't turn.
Mix the ingredients together. Press into pie pan. Bake at 400° for 10 minutes. When the pie shell is cooled, fill with 1 quart of yogurt, ice cream or Dairy Queen. Place in freezer. Cut and serve.
In a skillet, heat oil. Cook pork, celery, peppers and onion until meat is browned and vegetables are tender. In large bowl, combine pork mixture and next 7 ingredients. Mix well. Pour in 13 x 9 x 2-inch pan. Combine crumbs and oleo and sprinkle on top. Bake uncovered at 350° for 45 minutes. Yields 8 to 10.
Dissolve jello in boiling water. Add thawed strawberries with juice, pineapple with juice and mashed bananas. Pour 1/2 in 8 x 10-inch Pyrex pan. Then cover with sour cream or yogurt. Then add remaining 1/2 mixture. Chill. Serves 8 to 10.
Cream together shortening and sugar; add beaten eggs and blend thoroughly. Sift flour; add baking powder and salt. Add milk to creamed mixture; add nuts and mix enough to blend. Drop with teaspoon on greased baking sheet. Bake in hot oven at 350° about 10 minutes. Makes	about 5 dozen. Can put pecans instead of peanuts.
In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20 to 22 minutes or until center of muffin springs back when lightly touched. Yields 15 muffins.
In a heavy 3-quart pan, combine sugar, cornstarch and water. Boil, stirring constantly, until clear. Remove from heat; stir in Jell-O. Cool. Stir in strawberries. Pour into baked pie shell. Refrigerate for 4 hours. Top with whipped cream.
Wash brisket; pat dry with paper towel. Place in a large, glass, deep baking dish (9 x 11-inch or larger), with the lean side down in pan. Use amount of seasoning according to taste. Cover with foil and bake in a 325° preheated oven for at least 2 hours. Turn brisket, fat side down. Continue to cook covered for at least 2 more hours or until done.
Mix first 3 ingredients together and use to cover chicken. Bake at 375° for approximately 30 minutes.
Cut chicken breasts into cubes, then place in 9 x 13-inch pan. Top with 1/2 cheese. Mix soup with 1/2 cup water. Pour over chicken and cheese. Mix stuffing with melted butter. Sprinkle over chicken. Top with rest of cheese. Bake at 325° for 1 hour, covered with foil. Then bake another 1/2 hour, uncovered.
Place chicken in cake pan and sprinkle with salt. Blend sour cream, soup and sherry; pour over chicken. Sprinkle generously with paprika. Bake 1 1/4 to 1 1/2 hours at 350°.
Heat oven to 425°. Grease a round 9-inch cake pan. Combine flour, sugar, baking powder and salt. Using a fork, cut in butter until coarse crumbs are formed. Add the milk, eggs and raisins. Stir until dry ingredients are moistened. With floured hands, pat 1/2 of the dough into the greased cake pan. Press dough 1/4-inch on the sides of pan. Spread strawberry jam on top dough. Use remainder of dough, spreading evenly. Using a sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar. Bake 20 to 25 minutes.
Combine gelatin, cold water and boiling water. Chill until it is like unbeaten egg white. Fold in yogurt and whipped topping. Pour into crust and refrigerate. Nonfat yogurt and light whipped topping and sugar-free lemon gelatin may be used.
Mix oil and vinegar together until well mixed. Stir in garlic, mustard, salt and pepper and pour over tortellini. Add basil, parsley and scallions (chopped fine). Sprinkle with 1/2 cup finely grated Parmesan to serve chilled. Makes 8 to 10 servings.
Heat in large pot sugar, butter, milk and cocoa. Bring to a boil for 3 minutes. Remove from heat. Add oats, vanilla and peanut butter. Mix well. Spoon onto wax paper and let cool.
Begin with a large bowl as the batter is huge. Put oil in bowl. Add brown sugar and then eggs. Mix together flour, soda and salt. Add alternately with the buttermilk. Then add remaining ingredients. Drop by rounded teaspoonfuls. Bake 12 minutes at 375°. Flavor improves the second day. Makes 6 dozen cookies.
Mix shortening (butter), eggs, sugar and flavoring. Blend in flour. Cover bowl and chill in freezer at least 1 hour. Heat oven to 375°. Roll dough on lightly floured board. Cut into desired shapes. Bake on ungreased cookie sheet 6 to 8 minutes. Decorate as desired. Makes 4 dozen cookies.
In a pan about 9 x 13-inch, melt a stick of butter in the bottom. Then take four medium cans of peaches and dump them, juice and all, into pan. Take a box of Duncan Hines yellow cake mix and sprinkle it over the peaches and juice. Spread the mix and pat it down gently. Then make a few holes with a fork so the juice can come up to the top. Melt another stick of butter and dribble it over the top of the cake mix. Add a dash of nutmeg and bake for 45 minutes at 350°.
Mix cake mix, sugar, eggs, oil and buttermilk together well. Pour into	9 x 13-inch pan. Mix the brown sugar, cinnamon, nuts and raisins well. Swirl mixture through batter already in pan. Bake at 300° for 1 hour.
Place chicken in a plastic bag with all other ingredients. Shake to coat chicken completely. Remove chicken from bag and place on baking sheet coated with no-stick cooking spray. Also lightly spray top of chicken. Bake at 425° for approximately 45 minutes to 1 hour or until chichen is tender and golden brown.
Put coffee, milk and ice in blender. Blend until slushy. Add ice cream and blend 3 seconds. Add Kahlua to taste and blend a second more and pour into glasses.
In a medium bowl, combine first 5 ingredients. In foil-lined baking pan, shape beef mixture into an 8 x 5-inch loaf. Bake in a 350° oven for 1 hour. Let stand 10 minutes before slicing. If desired, serve with tomato sauce over top. Serves 4 to 6. Yum!
Mix butter and crumbs. Press in cake pan. Mix pudding and other ingredients all together and spread on Ritz crackers. Let stand in refrigerator 1/2 hour and cover with Dream Whip. You can save some crumbs and put on top.
Preheat oven to 350°. Season beef. Saute in skillet; drain and set aside. Combine rest of ingredients; mix well. Spoon half of batter into a greased 2-quart casserole dish. Place cooked beef over top of batter. Top with remaining batter. Bake at 350° for 45 minutes or until done.
Stir butter until softened; beat in egg. Stir in orange juice and orange rind. Sift together flour, baking powder, salt and cinnamon. Add wet ingredients and beat well. Stir in nuts and raisins (or dates). Drop by rounded tablespoonfuls onto cookie sheet about 2 inches apart. Bake at 375° for 20 minutes or until lightly browned. Cool and store in tightly covered container. Yield: 2 dozen. Contain 80 calories each.
Mix ground beef, onion, salt and pepper well and shape into patties. Fry until done. Stir together soup, water, worcestershire sauce, carrots and green beans. Simmer approximately 20 minutes.
Cream 1/2 cup butter. Add 1 cup brown sugar, beating at medium speed of electric mixer. Gradually add flour, mixing well. Press into ungreased 13 x 9 x 2-inch pan. Sprinkle with pecans and set aside.
Combine flour, brown sugar and oleo. Work into fine crumbs. Remove 1 cup crumbs for topping. Mix boiling water, molasses and baking soda. Add remaining crumbs; mix well. Batter will be very thin. Pour into greased 9 x 13-inch pan. Sprinkle remaining cup of crumbs over top. Bake at 350° for 45 minutes. Makes 16 to 20 servings. I like it when hot, topped with ice cream or Cool Whip.
Prepare veal cutlets. Line baking dish with layer of tomato sauce and sprinkle with Parmesan cheese and ground pepper. Place a layer of veal cutlets on tomato sauce. Place a 1/4-inch slice of Mozzarella cheese on each cutlet. Sprinkle with a little pepper and cover with tomato sauce. Sprinkle with Parmesan cheese. Bake, uncovered, 15 to 20 minutes at 375°. Makes 6 to 8 servings. Serve with cooked spaghetti, if desired.
Chop lettuce, green peppers, celery and green onions. Using a large glass or plastic bowl, layer lettuce (at the bottom), peppers, celery, green onions, frozen peas (do not thaw) and water chestnuts. Spread mayonnaise over the top layer. Make sure to seal your mayonnaise layer to the edge of the bowl. Sprinkle Cheddar cheese over the mayonnaise. Add nuts, bacon bits or dried onion rings to the top. Refrigerate for 4 to 6 hours before serving.
Boil carrots until tender in salted water to which sugar is added. Drain and finely chop. In a blender or food processor, mix carrots and cream. Add Parmesan cheese and season to taste. Pour mixture into large greased casserole dish. Spread grated onion on top and arrange pecan halves over the top of all. Bake at 350° for 45 minutes to 1 hour. Serves 8.
Brown hamburger with onion. Add other ingredients. Simmer. Pour everything over shredded beef. Mix altogether. Simmer 5 to 10 minutes longer. (Serves 20 people.)
Mix the cream cheese and refried beans. Put in middle of plate. Top with sour cream. Garnish with vegetables and cheese. Serve with corn or tortilla chips.
Preheat oven to 450°. Spray 13x9 in baking dish with Pam. Place vegetables in prepared dish. Spray vegetables with Pam for 10 seconds; toss until evenly coated. Bake 30-35 min. until vegetables are browned and tender, stirring after 15 min. Drizzle with honey then sprinkle with salt and cinnamon. Makes 8 servings.
Preheat oven to 350°. Pour sugar in a 9 x 13-inch pan. Tear bread into pieces, putting into pan also. Pour eggs over and sprinkle nutmeg and cinnamon. Pour a small amount of milk and stir. Pour rest in. Bake for 30 minutes.
Heat oil in skillet until hot. Mix flour and garlic salt; coat eggplant in this mixture. Cook over medium heat until golden brown, turning once. Pour half of tomato sauce into an ungreased 13 1/2 x 9 x 2-inch baking dish. Add eggplant and Parmesan cheese. Pour remaining tomato sauce over eggplant; sprinkle with oregano and Mozzarella. Bake at 350° for 25 minutes or until hot and bubbly. Will serve 4.
Mix together the first six ingredients and set aside. In separate pan, mix shortening into boiling water. Add baking soda, then combine the mixtures. Pour into 9 x 13-inch greased and floured pan. Bake at 325° to 350° for 1 hour.
Put onion and cucumber in blender until finely chopped. Add cream cheese, seasonings and food coloring. Remove crusts from bread and cut into assorted shapes. Spread filling on half pieces. Top with remaining pieces. Makes about 8 dozen. Great for summer parties.
Combine pancake mix, corn and water. Stir to blend thoroughly. Deep fry or heat 1/4-inch oil in a skillet. Drop 1 tablespoon batter into hot oil. Fry 4 to 5 minutes, turning once. Makes 6 servings.
Spread wafer crumbs in 2-quart buttered dish; save 1/2 cup for topping. Mix eggs, butter and powdered sugar together. Pour in crumbed pie shell. Fold in pineapple and Cool Whip. Pour egg mixture with pineapple. Cover with crumbs. Refrigerate overnight.
Mix together and top with 12 Ritz crackers, crushed and a little melted butter. Bake at 325° for 45 minutes. Serves 8 to 10.
Preheat oven to 350°. Flatten chicken breast between waxed paper. Place chicken in baking pan coated with cooking spray. Combine next 5 ingredients (apple butter to blk. pepper). Brush over chicken. Bake for 20 minutes. Cut chicken into 1/2 inch slices. Spoon Gorgonzola grits into 4 shallow serving bowls. Top with chicken. Sprinkle with green onion tops.
Mix all ingredients together. Pour into shallow baking dish which has been buttered. Put in tablespoon of butter. Bake at 350° for 45 minutes or 1 hour or until it starts to bake away from the sides of dish. Baking time depends on thickness of corn mixture in dish.
Saute onion and garlic in olive oil, combine with next 4 ingredients. Layering; add salt and pepper to each layer. Sprinkle top with olive oil. Cover; simmer 35 to 45 minutes, uncover and continue to heat 10 minutes. Flavor is best if allowed to stand awhile or made ahead.
Mix ingredients together. Put into a greased 12 muffin tin holder. Bake at 400° for 20 minutes.
Mix and drop by teaspoonfuls on greased cookie sheet and bake at 400° for 10 to 12 minutes.
Boil together 9 cups water and 4 cups sugar; add Jell-O to hot mixture. When thoroughly mixed, add 4 cups cold water, then add all ingredients, except ginger ale or Sprite! Freeze overnight or longer; remove 1 hour before serving. Stir with a fork and let the punch thaw to slush. Add ginger ale or Sprite.
Mix in order given. Roll in small balls and press out on cookie sheet. Bake at 325° to 350° for 10 to 15 minutes. Makes 125 cookies.
In a medium bowl, combine drained peas, diced dill pickle spears, diced cheese and Miracle Whip. Stir gently until evenly mixed. Refrigerate. Serves 4 to 6.
Mix first 5 ingredients together and pour into a 9 x 13-inch pan. Top with grated Cheddar cheese. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Dissolve yeast in the warm water. Mix sugar, soda and flour together. Blend in shortening. Add yeast mixture and buttermilk; mix. Part can be rolled out and cooked. The remaining can be put into covered bowl in refrigerator. Later can be rolled out and cooked as needed. Bake at 475°. Regulate for best results.
Drain oranges, reserving 1 tablespoon syrup. Combine 1 tablespoon syrup and marmalade. Heat until marmalade melts. Place oranges in dessert dishes. Spoon marmalade over. Trim with sour cream or whipped cream. Serves 2.
Place thawed potatoes in 9 x 13-inch baking dish. Mix together soup, butter, sour cream, cheese, salt and onion. Pour over potatoes. Top with corn flakes. Drizzle 1/2 cup melted butter over all and bake, uncovered, for 1 hour at 350°.
Cream shortening and sugar; add eggs, mixing well. Add all dry ingredients and nuts. Shape into rolls; wrap in waxed paper and refrigerate until ready to bake. Slice with a knife dipped in water. Slice thin and bake on greased cookie sheet until brown at 350°. Rolls may be kept in refrigerator several days and baked as needed.
Mix sour cream, curry powder and chili sauce together; let stand in the refrigerator to blend flavoring. Clean and cut up raw vegetables of your taste.
Beat egg yolks. Add sugar, salt and milk; then add flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites.
Combine sugar, syrup and butter. Add beaten eggs and pecans to mixture. Pour into unbaked pie shell. Bake 40 to 45 minutes at 375°.
Layer bacon on bottom of baking dish; add chicken. Sprinkle onion on top of chicken. Combine sour cream and soup; pour over chicken. Top with a generous layer of stuffing mix. Bake at 350° for 1 hour, uncovered.
Mix all ingredients together, except ketchup; put in loaf pan. Top with ketchup. Place in oven and bake at 350° for 1 hour.
Preheat oven to 350. Drain strawberries, reserving juice. Set aside.
Spoon whipped topping evenly into 6 dessert dishes. Make a depression in the center; spread topping up sides of dishes. Prepare pudding as directed. Let stand 5 minutes. Spoon into the center of whipped topping. Refrigerate.
Melt 1 cup of sugar in 1 1/2-quart dish and cook, stirring constantly, until sugar caramelizes. Remove from heat and tip dish back and forth to coat with caramel. Let cool while combining remaining 1/2 cup sugar, eggs, milk, salt and vanilla. Blend well. Strain if necessary and gently pour into caramel coated dish. Cover dish; set in pan of hot water and bake in moderate oven (350°) for 1 hour or until knife inserted in center comes out clean. While still hot, turn out on serving plate. To flame adult portions, pour hot brandy over flan and light. Makes 6 to 8 servings.
Mix first 3 ingredients. Let set until firm. Whip cream cheese and Cool Whip. Together and put on first layer. Cook in microwave until thickened, 1 minute at a time, on High. Stir and continue 1 more minute, etc. Cool and layer on cheese mixture. Chill and serve.
Put first 4 ingredients in mixing bowl. Press with a spoon until blended. Put remaining ingredients in saucepan and bring to a boil. Stop stirring and boil 1 minute. Add to the peanut butter mixture. Stir; when slightly cool, dampen hands and roll into balls. Place on wax paper to cool.
Simmer breasts 30 minutes. Drain and bone; arrange in baking dish. Melt butter; saute mushrooms and stir in flour. Add seasonings, milk and broth. Cook until thickened. Pour over chicken. Sprinkle with paprika. Bake in oven at 325° for 1 hour.
Season the chops with salt and pepper. Roll in flour and brown in hot vegetable oil in a skillet. Add the cognac and light this with a match. Douse the flame with the wine. Add mustard and cook, covered, until the meat is tender. Add the sour cream and cook a few minutes longer.
Mix all ingredients, beat well. Pour into 2 small unbaked pie shells. Bake 10 minutes at 275° then 50 minutes at 300°.
Cook artichoke hearts according to package directions. Cool and slice into slivers. Combine macaroni, tomatoes, olives and artichoke hearts into a large bowl. Make a dressing of the oil and vinegar. Pour over salad. Toss gently. Sprinkle with chopped parsley. Serves 10 to 12.