HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until stiff. Boil sugar, syrup and water until it forms a hard ball stage when tested in cold water. Add walnuts and vanilla. Pour over stiffly beaten egg whites. Beat until light, pour on buttered plate by spoonfuls.
Cream sugar and butter. Add egg yolks, mashed potatoes and chocolate. Beat well. Add flour, alternating with buttermilk. Add nuts. Fold in beaten egg whites. Pour into two greased and floured pans. Bake at 350° until done. Frost with Coconut-Walnut Frosting.
Sift flour, sugar, salt and baking powder. Separate eggs; combine yolks and milk. Blend liquid with dry ingredients. Stir in melted shortening. Beat egg whites until stiff; fold in batter. You can use this as pancake batter also.
Layer bread in loaf pan. Saute celery, onion and green pepper, then put over bread. Cover with cooked, cubed chicken, eggs, milk and seasoning. Refrigerate overnight or several hours. Just before baking, cover with soup, sour cream and grated cheese. Bake at 300° for 1 hour. Crumbled potato chips, cornflakes or bread crumbs may be added last 15 minutes of baking.
Combine all ingredients in a large bowl and toss gently but mix well and chill overnight or at least 2 hours.
Break spaghetti into pieces and cook until done. Mix salad dressing, sugar, mustard, salt and pepper. Combine with other ingredients. Marinate several hours or overnight.
In a large bowl, mix together cranberries (crush in food processor or blender), pineapple and sugar until sugar is dissolved. Add marshmallows, whipping cream and nuts. Mix well and freeze in a 9 x 13-inch pan. Before serving let set at room temperature 15 minutes, cut into squares and serve as side dish or salad.
Mix in baking dish the brown sugar and warm water. Pour remaining ingredients over and bake 45 minutes in 375° oven.
Mix together sugar, salt, cornstarch and spices. Add pumpkin. Cook about 10 minutes more. Pour mixture into uncooked pie shell. Bake at 400° until pie shell is done.
In top of double boiler, melt margarine and marshmallows (or in microwave oven). Pour over popped corn. Mix well. Make into balls.
Put all together and boil until soft. Then skim out and boil down the syrup until thick.
Mix shortening, sugar, brown sugar and eggs with dry ingredients. Add vanilla and raisins. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350°.
Stir Mazola oil into flour. Mix until smooth. Add eggs to milk and add all at once to Mazola mixture. Beat with mixer until smooth. Batter will be thin. Prepare food to be fried by dusting with flour, then dip in batter to coat entire food. Lift out with fork and drain off excess batter. Lower into heated oil or shortening. Fry until food is tender and brown.
Dissolve 2 packages dry yeast in 1 cup warm water; set aside. In large bowl pour 1 cup boiling water over 1 cup Crisco; dissolve. Add 3/4 cup sugar, 1 1/2 teaspoon salt, 2 beaten eggs, and 6 cups plain flour. Stir. Add dissolved yeast mixture and mix well. Cover and refrigerate overnight. Take dough out and use 1/2 (one loaf). Roll out 1/4 inch thick. Do not knead. Cut with small biscuit cutter. Melt 1 stick butter and dip biscuits. Lay biscuits in layers in Bundt pan with 1/2 full. Cover with a towel and let rise 3 hours. Bake for 30 minutes at 350°. Serve right side up. Yield: 2 loaves.
Sift flour, sugar, baking powder, soda and salt together. Cut in Crisco. Dissolve yeast in warm water and add with the buttermilk to flour mixture. Mix well. Place on floured surface and roll 1/4-inch thick. Cut with biscuit cutter. Dip each biscuit in melted oleo and fold in half. Bake on cookie sheet at 400° for 15 minutes. Uncooked biscuits may be frozen and used as needed.
Combine all ingredients (excluding puffed wheat) in a medium saucepan. Bring to a boil and boil until soft ball stage. (Mixture forms a soft ball when dropped into small dish of cold water.) Remove from heat. Pour over puffed wheat and mix until puffed wheat is coated. Pour into a greased 9 x 12-inch baking pan and press down. Allow to cool before cutting.
Mix flour, cocoa, salt and baking soda together. Add mayonnaise, hot water and vanilla. Mix by hand. Grease and flour pan. Bake 25 to 35 minutes.
Cook cake as directed; remove out of oven. Jab holes in cake with fork. Pour cream of coconut over cake. Let cake cool. Add Cool Whip. Top with coconut. Refrigerate before serving.
Drain pineapple and add juice to pudding; mix well. Add pineapple, marshmallows and topping. Add coconut and nuts.
Beat eggs in a bowl. Add flour, milk and salt. Mix well with spoon. Disregard the lumps. Fill greased muffin tins 3/4 full. Put popovers in cold oven. Set control at 450°. Bake 30 minutes. Don't peek! Serves 6.
Combine first 6 ingredients in large saucepan, heat until bubbly. Add lemon juice. Place fruit in quart jars, leaving 1-1/2 inch head space at top. Pour the hot syrup over fruit, seal. Process in hot water bath for 25 minutes, or pressure cooker for 10 minutes at 10 pounds of pressure.
Melt butter in bottom of 9 x 13-inch pan. Mix well with the brown sugar. Trim crust off bread and arrange in baking pan 2 pieces thick.
Combine sugar, vinegar and spices. Boil for 3 minutes. Immediately pour over vegetables and mix well. Refrigerate and mix from time to time. This slaw can be made ahead and will last for weeks in the refrigerator.
In an electric blender, whirl together the tahini, lemon juice, olive oil, garlic salt and pepper until smooth. With blender running, tip center cap in the cover and gradually add the chickpeas, blending until smooth and a pale color. Stop blender as necessary and, with a rubber spatula, push the mixture towards the blades, to make sure all the chickpeas are crushed. Chill, tightly covered. Serve as a spread with crackers or small wedges of hot pita. Makes a generous 2 cups.
Brown ground beef in 3 quart saucepan at medium high heat. Drain fat. Add cabbage, tomatoes, and broth or water. Bring to boil; reduce heat and cook for 20 minutes or until cabbage is tender. Add kidney beans and simmer for 15 or 20 minutes.
Shred cabbage, carrots and ham. Heat 3 tablespoons oil in pan. Saute cabbage and carrots for a moment, add salt, sugar and water, cover with lid; cook 2 minutes. Make scrambled eggs. Place 2 tablespoons filling (cabbage, carrots, ham and eggs) on egg roll wrapper, fold up and deep fry at 400° for 3 minutes or until golden brown. Serve with sweet and sour sauce.
Combine the first 8 ingredients; blend thoroughly with mixer. Set aside. Peel the apples; slice into bite size pieces. Combine apples with cinnamon and sugar. Layer cake batter and apple mixture in greased tube pan, beginning and ending with cake mixture. Bake in a 325° oven for 1 1/2 hours, or until top is crusty and brown. Delicious served warm with ice cream.
Combine warm water and yeast. Add all other ingredients to yeast mixture. Knead until not sticky. Brush with oil. Cover and let stand until double in size. Punch down, knead and divide into 3 loaves. Put into pans. Brush with oil. Cover and let stand; let rise. Bake at 350° for 30 minutes. Butter top of loaves after baking. (May be made into rolls instead of loaves.)
Preheat oven to 350°. Grease and flour 10 cup 10-inch tube pan. In sifter, mix flour, cocoa, baking powder and salt. In large bowl, beat butter until fluffy. Gradually beat in sugar, beating until light and fluffy. Add eggs, one at a time, beating well with each addition. Alternately beat in flour mixture in fourths and milk in thirds, beginning with flour. Beat in grated chocolate and vanilla. Pour into prepared pan. Bake 1 hour and 15 minutes or until done. Cool 10 minutes in pan. Dust with sugar.
Beat egg slightly and add lemon and sugar. Cook, stirring, until sugar is dissolved. Add mayonnaise, raisins and nuts. Let cool until thick. Add butter. Keeps well in refrigerator for weeks.
Blanch the green beans in boiling water in a saucepan for 2 to 3 minutes or until the beans are bright green. Drain and pat dry. Melt the butter in a saucepan over medium-low heat. Stir in the raspberry and rice vinegars and the green beans. Cook for two minutes over medium heat. Add the almonds; toss lightly to mix. Serve immediately. For a special touch, add a few fresh raspberries to each plate. Can be eaten by persons on low sodium diets.
Mix chicken, stuffing and mayo. Stuff jumbo shells with this mixture. Place shells that are stuffed in 9 x 13-inch pan with small amount of soup on bottom of pan to prevent sticking. Pour remainder of soup over stuffed shells and sprinkle with Parmesan cheese. Bake at 350° for 45 minutes, covered. Remove cover and bake for additional 15 minutes.
Place ham in deep pan and cover with 7-Up. Cover with foil and bake at 350° for 45 minutes to 1 hour. Cream together brown sugar and pineapple juice. Pour off 7-Up and cover ham with brown sugar and pineapple juice mixture. Place rings and raisins on top. Cover and return to oven for approximately another hour.
Sift together meal and salt. Pour boiling water over cornmeal. Add milk immediately to prevent meal from lumping. Pour into well-greased and floured muffin pan. Bake at 475° for 30 minutes, or until done.
Dissolve gelatin in boiling water; let sit in refrigerator until mixture thickens. Stir in remaining ingredients and place in mold. Return to refrigerator to chill and congeal.
Mix flour and sugar. Cut in butter. Press into pan. Bake at 350° for 20 to 25 minutes.
In 6-quart Dutch oven, over medium-high heat, cook ground meat, green pepper and onion with chili powder and pepper until meat is browned and vegetables are tender, stirring to separate meat. Add tomato juice and beans; heat to boiling. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Makes 6 cups or 6 servings.
Spray a 9 x 13-inch baking pan. Layer the first 4 ingredients in order given. Do not stir. Combine the water, oleo and extract and pour over the layers in pan. Bake in preheated oven at 350° for 45 to 50 minutes, or until light brown. If desired, serve with vanilla ice cream.
Cream together butter, sugar, egg, vanilla and salt. Blend in remaining ingredients. Divide dough into 4 equal parts. Shape into 12-inch logs. Place on ungreased cookie sheets. Flatten with fork to 1/4-inch. Bake at 350° for 15 to 20 minutes or brown on edges. Cool a few minutes, then cut with sharp knife in diagonal slices.
Melt margarine and peanut butter together. Add graham cracker crumbs and powdered sugar. Mix well. Press mixture into greased oblong baking dish until smooth. Spread topping evenly and quickly. When cool, cut into small squares and enjoy like candy.
Melt the peanut butter, margarine and chocolate chips, stirring constantly. Pour over cereal and mix. Pour confectioners sugar over cereal and mix.
Cook chicken in water with bouillon cubes or broth and water. Remove when cooked and shred; put aside. Cook mixed vegetables, onion and seasonings, adding rice just before vegetables are cooked. Then add soups and chicken. Simmer for 5 to 10 minutes. Remove bay leaves. Serve.
In small bowl with electric mixer at high speed, beat Ricotta about 3 minutes or until fluffy. Blend in sugar and spices. Cover and refrigerate at least 1 hour to allow flavors to blend.
Heat oil in large skillet over medium heat. Add garlic and red pepper. Cook about 2 minutes. Stir in tomatoes, wine and bay leaf. Simmer for 15 minutes. Add seafood. Cover and simmer until clams and mussels open (about 5 minutes for shells to open). Season with salt and pepper.
Preheat oven to 350°. In a large bowl, combine the sugar, butter, cornstarch, eggs and vanilla. Mix well. Stir in chocolate chips and nuts. Pour the mixture into the pie crust (may substitute regular pie crust). Bake for about 40 minutes or until filling begins to pull away from the sides of the crust. Cool. Serve with a dollop of whipped cream.
Mix oil, sugar, eggs and water; mix well. Blend in flour, soda and salt. Fold in dates, nuts and cherries, one at a time, stirring well after each. Cover and chill for 1 hour.
Chop onion and Polish sausage, saute in olive oil. Mix with cooked egg noodles. Let rest 5 minutes to season all flavors. Serve warm.
Mix flour, sugar and 2 tablespoons cocoa. Add milk, butter and nuts. Pour into a 9 x 9 x 2-inch pan. Mix the brown sugar and 1/4 cup cocoa. Sprinkle over batter in pan, then pour hot water over top. Bake in a 350° oven for 45 minutes.
Brown well onion and sausage. Cook macaroni until fairly tender. Mix all ingredients. Simmer for about 15 minutes.
Place chicken in baking pan; brush with garlic salt and paprika. Mix remaining ingredients together and cover chicken. Crush bay leaves and place around chicken. Cover and bake at 300° for 1 hour. Bake 1/2 hour longer uncovered.
Beat eggs. Add flour, salt and pepper. Roll out thin, the thinner the better. Cut with pizza cutter. Let dry. Cook in hot chicken soup. A can of cream of chicken soup makes richer.
In heavy pan, saute vegetables in butter until tender. Add crawfish; saute until done. Add milk and mushroom soup. Bring to a low boil; reduce heat and add cheese (cubed). Season well and simmer 20 minutes. Add fettuccine; toss and serve. Can be served with green salad and hot rolls or garlic bread.
Mash Feta cheese with a fork. Add egg yolks, egg, parsley and pepper. Melt butter in saucepan. Keep warm, but do not allow to brown.
Mix olive oil, oregano, garlic and water. Spread on French bread and sprinkle with Parmesan. Wrap in foil and heat in oven at 350° for 15 minutes.
(A little baking soda added to water the beans are soaking in will de-gas.) Drain beans. Mix all ingredients in soup pot. Bring to a boil. Simmer until beans are tender and desired thickness, at least 1 hour. Serve over rice.
Cream all ingredients, except marshmallow cream and peanut butter, together and cook 5 or 6 minutes. Add marshmallow cream and peanut butter and mix well. Let cool; slice and enjoy!
Cook spinach. Drain and put into 8 x 8-inch greased pan or casserole dish you wish to serve in. Arrange artichoke hearts on top of spinach. Pour melted butter over all. Add cream cheese, which has been softened and beaten until smooth. Put on top. Make sure everything is covered. Sprinkle Parmesan cheese lightly over the top of all the casserole. Bake in oven 40 minutes at 350°.
Combine onion and sherry. Let set 1/2 hour. Combine cream cheese with beef, olives and onion. Shape into ball and refrigerate for 3 hours. Serve with crackers, like Triscuits or Wheat Thins.
Cream cheese and sugar together. Mix jello with water; let jell little. Roll graham crackers; mix with some margarine and press in 9 x 13-inch pan.	Whip cream and add jello and cheese mixture. Then add well drained pineapple. Put this in pan and set in refrigerator until ready to serve.
In large kettle, boil whole chicken with all ingredients, except cornstarch. Cook until chicken is ready to fall apart. Remove chicken from kettle and set on paper towels to cool. When chicken is cool, skin and bone, then cut meat into bite size pieces. Return meat to kettle. Add cornstarch to thicken and continue cooking for 1 hour. Serve over cooked rice. (You can add more soy sauce and vinegar to taste.) Serves 8 to 10.
Heat oven to 375°. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan. Press over bottom to form crust. Seal perforations. Bake at 375° for 5 minutes.
Fill a large pot 1/2 to 2/3 full of water. Start water heating. Put the corn-on-the-cob and potatoes in hot water and cook until almost done. Bring water to a boil. Add onion, lemon, seafood boil and cayenne pepper.
Put cranberries, sugar and water in pan on top of stove and boil until berries pop open. Mix in jello and chopped nuts. Put in refrigerator for a couple of hours.
Cream sugar, eggs and butter well. Mix flour, lemon juice, buttermilk and soda well. Combine the two mixtures. Oil tube pan. Spread 1 cup pecans on bottom of pan. Pour in batter and bake 1 1/2 hours at 325°.
Sift flour. Put cream in bowl and beat in sugar, a little at a time, until frosting is thick enough to spread. Keep smooth by blending with wooden spoon. Add vanilla and butter and beat well.
Preheat oven to 300°. In a small bowl combine flour, soda and salt. Blend well. In a large bowl, blend butter, sugar and honey with mixer. Beat until light and fluffy. Add flour and chocolate chips and blend well. Drop dough onto ungreased cookie sheet 1 1/2-inches apart. Bake 18 to 20 minutes until light golden brown.
Cut acorn squash in half from stem to bottom. Scoop seeds from center, making a pocket in the center. Sprinkle with Accent, garlic powder and pepper on the inside of the pocket and put a 1/4 to 1/2-inch pat of margarine in the center.
Preheat oven to 325°. Sift	the flour and salt into large mixing bowl. Roll the dates and nuts	in the flour mixture (use your hands).	Beat egg yolks until light and add sugar. Beat egg whites until stiff. Combine egg yolk mixture and date-nut mixture.	Stir in vanilla. Fold in egg whites until thoroughly blended. Pack into greased and floured tube pan. Bake at 325° for 1 hour. Cool before removing from pan.
Mix everything (except burritos) in mixer. Spread on tortillas, roll and wrap in Saran Wrap. Chill and slice.
Mix raisins, sour cream, sugar, cinnamon and egg yolks together and pour into unbaked 9-inch pie shell. Bake at 400° for 35 minutes. Beat egg whites to soft peak and add powdered sugar and vanilla. Beat until stiff; spread over filling and brown.
Make hamburger patties. You need a piece of aluminum foil for each hamburger patty. Chop potatoes, carrots and onions (any way you prefer). Top each hamburger patty with vegetables. Sprinkle each dinner with spices. Seal foil on each dinner and put in 450° oven for 45 minutes.
Mix pineapple, Cool Whip, lemon juice, chopped pecans and condensed milk together in large bowl. Then pour in pie crust. You can buy crust or make it.
In a small mixer bowl, beat cream cheese at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). Add salt, lemon juice, onion, liquid smoke and horseradish. Continue beating until well mixed (1 to 2 minutes). By hand, stir in salmon. Spoon into serving bowl. If desired, garnish with pecans and parsley. Serve with crackers. Store refrigerated.
Put all ingredients in pan and stir over medium heat. When a ball forms, knead until smooth. Add coloring. This will keep for several weeks in an airtight container.
Saute onion with sausage until brown. Drain. Add squash, soup, margarine, crackers, egg, mayonaise, cheese and sage. Mix all together and put in baking dish. Top with buttered bread crumbs. Sprinkle Parmesan cheese on top. Bake at 325 degrees for 30-40 minutes or until done.
Preheat oven to 350°. Lightly grease a cookie sheet. Sift flour with baking soda and salt; set aside. In a large bowl with wooden spoon or portable electric mixer at medium speed, cream the butter with sugar until light and fluffy. Beat in egg and vanilla until smooth. Stir in flour mixture and cereal; mix well. Drop by teaspoonfuls 2 inches apart onto cookie sheet. Bake about 12 minutes, then cool. Makes about 4 dozen.
Mix turkey, rice, onion, egg, bouillon and garlic powder. Spoon 1/2 the mixture into a lightly greased 9 x 5-inch loaf pan. Top with 1 slice of cheese, vegetable, another slice of cheese and remaining turkey mixture.
In Dutch oven, brown kielbasa slices. Drain. Reserve 2 tablespoons of drippings. Set sausages aside. Add onion and cabbage to drippings. Cook until lightly browned (7 minutes). Add carrots and chicken broth. Cover and simmer 30 minutes, until vegetables are tender. Add sausages. Heat thoroughly.
Rub sugar through sieve; add lemon juice and coloring and mix well. Whip the whites of eggs and add gradually, working it well all the time with a wooden spoon, then beat briskly until it is a smooth paste. This can be used for piping and all kinds of fancy decorations.
Chop 1/2 cup of Snickers miniatures. Cream together the butter, 1/4 cup of confectioners sugar and vanilla. Slowly blend in the flour, nuts and chopped Snickers. Roll the dough into 1-1/2-inch balls. Refrigerate for 30 minutes. Bake in a preheated 350° oven for 12-14 minutes. Remove from the oven and let rest for 5 minutes. Roll the cookies in the remaining cup of confectioners sugar, completely covering them. Makes 25 cookies.
Cut artichoke hearts into small pieces. Mix with mayonnaise, lemon juice, garlic and cheese. Bake at 350° for 20 to 25 minutes.
Melt butterscotch chips. Cool slightly. Add peanut butter and noodles. Drop by teaspoon onto wax paper.
Butter several receptacles to pour fudge into (5 or 6 square pans or 2 or 3 oblong pans or plates). Also butter a heavy kettle to cook the fudge in. Put sugar, milk and half the salt in large kettle. Mix well. Cook over medium heat until boiling. Test for hard ball stage. Add vanilla and marshmallow cream. Stir well. Add remainder of salt, peanut butter and butter. Mix well. Add confectioners sugar and mix with a rotary mixer. Pour into buttered pans. Let cool, then cut into squares.
Parboil beans 1 hour. Mix remaining ingredients. Top with bacon. Bake at 325° for 2 1/2 hours.
Brown meat and onions in a large pot. When onion is soft, add rest of ingredients. Simmer about 2 1/2 hours. Serve in this order: large handful of smashed Doritos, sauce, chopped lettuce, chopped tomatoes, chopped onion, chopped green pepper, grated sharp Cheddar cheese and top with sour cream. Mix well and enjoy. Sauce may be frozen.
Dice eggplant into 1-inch cubes and slice zucchini into 1/2-inch rounds. Chop onion coarsely and cut green pepper into squares. Saute onion, garlic and green pepper until they are soft; stir in eggplant and zucchini and saute a few minutes more. Add tomato and seasonings. Cover and simmer gently for about 30 minutes. Uncover and turn the heat up to evaporate some of the liquid. We like to serve Ratatouille over rice. Serves 6 to 8 people.
Cream sugar and butter together. Drop in eggs and mix. Sift together salt, flour, cream of tartar and baking soda. Add to first mixture and beat until smooth. Make a small ball and flatten with fork. Place on greased cookie sheet, sprinkle with cinnamon and sugar mixture. Bake at 325° for 12 to 15 minutes.
In top of double boiler, beat eggs; add the brown sugar and butter. Cook over boiling water until butter is melted. Add flour and baking powder; stir well. Add the nuts and vanilla. Mix. Turn into greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Serve with whipped topping, ice cream or caramel frosting.
Preheat oven to 300°. Cream butter and sugar together well. Add eggs; beat well. Add remaining ingredients alternately with milk until well blended. Place in large cake pan. Bake at 300° for 1 hour and 10 minutes to 1 1/2 hours. Take out and cool. Use knife to loosen cake from sides and middle. Sift confectioners sugar on top. Wrap to store.
Combine ingredients and mix in mixer about 1 to 2 minutes. Pour in graham cracker crust. Let set about 30 minutes.
Blend Crisco and sugar. Beat in vanilla, water and egg. Sift dry ingredients and add to sugar and egg mixture. Mix well. Stir in M&M's and drop onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Put bright candies on top if desired.
Melt butter in large skillet. Add chicken fingers and brown about 5 to 8 minutes. Remove chicken fingers from pan; keep warm. Dissolve bouillon cube in water. Stir bouillon and wine in skillet; blend with drippings. Cook until liquid is reduced by half. Place chicken fingers on a heat-proof platter; pour sauce over chicken fingers. Sprinkle with grated cheese. Heat under broiler until cheese browns, about 3 to 5 minutes. Garnish with chopped parsley.
Cream together sugars and oil. Add flour, salt, eggs and vanilla and mix well. Add oats, soda, crumbled cornflakes, nuts and coconut. (May also add chocolate chips, M&M's, etc. if desired.) Drop on ungreased cookie sheet. Bake at 325° for 8 to 10 minutes. Yield: 10 dozen. May freeze.
Add all ingredients in order listed. Turn into 2 greased loaf pans. Bake at 350° for 1 hour and 15 minutes or until tested done. Let stand overnight before cutting.
Simmer first 5 ingredients until thickened; add pineapple and cook 5 minutes more. Remove from heat. Add jello, stirring well. Pour into hot clean jars and seal. Makes 8 cups.