HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg white until stiff. Add crumbled yeast cake. Melt shortening, along with salt, 1/2 of the milk and all of the sugar over low heat. Add rest of the milk. While mixture is yet lukewarm, add to egg white mixture. Mix in the flour. Let set 1 hour. Form into small balls; place on greased baking sheet for 1 hour. Bake for 15 minutes at 350°.
Melt all ingredients. Pour over 1 (12 ounce) package Kellogg's Crispix cereal and stir well. Place in a large plastic bag and add 3 cups powdered sugar. Shake to coat. Store in freezer.
Mix all together. Pour over chicken wings. Marinate at least 1 hour. Bake at 350° for approximately 1 hour.
Prepare macaroni and cheese as directed on box. Slice hot dogs and warm. Warm drained peas. Combine all together.
Take ice cream out and let soften. Mix crushed Oreos with melted butter. Press into the bottom of a 12-inch round plastic container (like Tupperware pie-taker with lid). Spread ice cream over cookies. Pour fudge evenly over ice cream. Spread Cool Whip over fudge. Garnish with more crushed Oreos, if desired, or freeze and decorate as for a birthday. Re-freeze for 24 hours, but remove to allow softening before cutting.
Pour 7-Up and Verners over frozen grape juice. Mix. Decorate with lime slices.
Cream together cream cheese and jello. Add hot water. Stir until dissolved. Add juice from pineapple and let gel slightly. Add crushed pineapple, carrots and Cool Whip. Pour into a mold and chill until firm.
Mix cherry pie filling and pineapple together in cake pan. Pour cake mix over filling. Pour melted margarine over cake mix. Sprinkle coconut on top. Bake 50 minutes at 350°.
Mix all ingredients well. Roll into balls and bake at 400° for about 10 to 15 minutes or lightly brown.
Combine cream cheese and (optional) cheddar cheese until well blended. Stir in remaining ingredients except pecans. Shape in balls and roll the balls in pecans. Chills. Makes about three cups.
Mix the first 4 ingredients together in a salad bowl, then mix the following dressing:
Cream butter, 1/2 cup of the sugar and flour in mixing bowl. Add egg yolks; beat well. Stir in lemon rind, juice and milk. In a different bowl, add salt to egg whites and beat until stiff. Slowly add in remaining 1/2 cup of sugar; fold into first mixture. Pour into 1 1/2-quart buttered baking dish. Set dish in shallow pan, containing boiling water 1-inch deep. Bake in 325° oven for 1 hour. Cool. Serve with or without whipped cream.
Cook squash seasoned with salt and pepper. Add other ingredients (can be put in blender) except herb dressing. Melt butter and mix with dressing. Add half of dressing-butter mixture to other ingredients. Mix well. Pour into casserole dish and cover top with remaining dressing. Bake at 375° for 25 to 30 minutes.
Crumble cooked hamburg in bottom of 9 x 11-inch baking dish. Mix soup with milk and pour over hamburg and onion. Next, put on a layer of cheese and top with Tater Tots. Bake 1 hour at 350°.
Place peas in a colander and run cool water over them to thaw. Set aside to drain well. Cut the cucumber in half and using a spoon, scrape out the seeds. Chop the cucumber and place it in a 2-quart or larger bowl. Peel and finely mince the garlic, adding it to the bowl. Add basil, red bell pepper and onion. Add sour cream, mayonnaise, lemon, salt and pepper to the bowl. Stir well to mix the vegetables. Add the green peas and toss to coat. Mix well. Serve at once or cover and chill up to 24 hours.
Saute celery. Mix all ingredients. Put in 9 x 13-inch casserole. Add topping.
Combine crushed oreos and margarine. Press into a buttered 9 x 13 inch dish or pan. Freeze until firm, about 30 minutes. Next, spread softened ice cream. Sprinkle and press into ice cream 1/2 cup of the nuts. Freeze at least 2 hours.
Break cake in small pieces.	Mix with pineapple. Add pudding and stir. Pour into large bowl. Cover with Cool Whip. Chill and serve cold.
Add oleo; mix and put in casserole pan. Top with grated cheese. Bake 30 minutes at 350°.
Simmer gently the butter, onions and cut up potatoes. When tender, add clams and milk. Salt and pepper to taste. Add Worcestershire sauce and Tabasco sauce. Bring everything to a boil and thicken slightly with cornstarch mixture. This is one of our traditional foods on Christmas Eve.
In a large pot, add the stock and barley and simmer for 1 1/2 hours, stirring occasionally. Add to the stock the carrots, celery and onions. Mix together and let this simmer for another 1/2 hour.
Combine and cook at 350° for 1 hour. Sprinkle with bread crumbs, paprika and parsley.
Place pecan halves in 15 x 10-inch pan and bake in a 325° oven for about 10 minutes until lightly browned. Remove from pan and cool. Place butter in pan and melt. Beat egg whites until stiff. Add sugar, cinnamon and salt. Fold nuts into mixture and put back into pan. Separate nuts carefully and return to 325° oven for 30 minutes. Stir every 10 minutes until all butter is absorbed. Cool and store.
Beat eggs slightly. Add sugar, corn meal and nutmeg. Mix well; add margarine. Bake in 350° oven in pie shell until done.
Have top round cut into thin slices and flattened. Cut slices to desired widths. Cover slices with mixture of cheese, finely chopped parsley and garlic, raisins, salt and pepper. Roll each braccioli and secure rolls with toothpicks. Brown the rolled meat and finely chopped onion in oil.
In large skillet, put in oil. Lay pork chops in. Put seasoning on chops. Lay potatoes, cut into 4 quarters, carrot sticks and onion quarters on top. Cover tightly and cook 15 minutes. Turn pork chops. Replace lid. Cook on low until tender, about 15 minutes.
Place strawberries in bowl and sprinkle jello over. Mix. In a separate bowl mix sour cream, Cool Whip and pudding (already mixed with milk). Then layer 1/2 wafers, berries and pudding, then wafers, berries and pudding. Refrigerate until ready to serve.
Combine sugar, milk, butter and cocoa in saucepan. Boil 1 minute. Remove from heat; add rest of ingredients and mix. Drop by teaspoonfuls onto waxed paper. Yields 30 cookies. Great for hot days (no oven).
Mix all ingredients except chicken wings. Marinate chicken wings in sauce for 48 hours. Stir occasionally. To bake, spread on foil-covered cookie sheet. Bake 1 hour at 350°.
Wash and chop endive. Chop bacon and fry until crisp. Cool slightly. Add water and vinegar to bacon drippings and pour over endive and chopped onion to which sugar, salt and pepper have been added. Serves 4 to 6.
Bring mixture to a boil. Cool and pour over cabbage mixture. Mix well, put in jars and keep in refrigerator. Will keep well for weeks.
Melt butter. Have sour cream at room temperature. Mix all ingredients together. Spray muffin pan. Will make 12 muffin biscuits. Bake at 425° for 10 to 14 minutes.
Blend all ingredients well, reserving milk for last. Pour into an unbaked 9-inch pie shell. Bake at 325° for 30 minutes, lowering oven temperature to 300° for another 30 minutes.
Stir all ingredients together with a wooden spoon. Drop with spoon onto cookie sheet 2 inches apart. Bake 20 minutes in 375° oven. Yield: 2 1/2 dozen.
Boil 1 quart water and sugar in a large container, stirring until sugar is dissolved. Add remaining ingredients, save ice until last. Serves about 100.
Combine herb stuffing, Parmesan cheese, parsley and garlic. Dip drumsticks in melted butter and roll in crumb mixture. Place pieces, skin side up and not touching, in greased jellyroll pan. Sprinkle with remaining butter and crumbs. Bake in a moderate oven at 375° about 1 hour or until done. Do not turn.
Brown the meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13 x 9 x 2-inch pan that has been well-greased. Cook at 350° for 45 minutes or until done. Makes 10 to 12 servings (probably more by using smaller pieces; served at Black History month luncheon.)
Mix oranges, green pepper, seasonings and pineapple with juice. Add chicken. Pour into baking dish and bake covered at 350° for 1 hour. Serve over rice. Makes 4 to 6 servings.
Mix shortening, sugar and eggs. Mix flour, salt and soda together. Add to sugar mixture; form into rolls and chill overnight. Slice and bake at 400°.
Dissolve yeast in water. Stir in biscuit mix, egg and 1 tablespoon sugar; mix well. Turn onto biscuit mix-dusted surface. Knead 20 times. Place on center of greased 15 1/2 x 12-inch baking sheet. Roll to a 14 x 9-inch rectangle.
Brown bacon, onion, salt and pepper in pan. In bowl, combine the three cans of beans. Blend in the brown sugar, catsup, mustard, barbecue sauce and vinegar. Gently stir in browned onion and bacon. Bake at 300° for 2 to 2 1/2 hours, depending on how dry you like your beans.
In a bowl, mix first 4 ingredients. In saucepan, combine butter, cocoa and water. Bring to a boil and pour over dry ingredients. Add eggs, milk, vinegar and vanilla. Beat well and pour in greased cookie sheet. Bake in 350° oven for 15 minutes. (If using 9 x 13-inch pan, allow extra baking time.)
Preheat oven to 450°. Mix and sift flour and salt; add milk gradually. Mix until batter is smooth. Add eggs. Add melted butter. Beat mixture for 2 minutes with rotary beater. Grease muffin tins and place in hot oven until hot. Remove tins from oven and pour batter into tins, filling 2/3 full. Bake in 450° oven for 15 minutes. Reduce heat to 350° and bake for 20 minutes longer, until brown and popped up! Do not open oven door during baking. Yield: 8 muffins. This recipe can be doubled.
Melt margarine in saucepan. Add sugar and cocoa; mix until well blended. Add eggs, then evaporated milk and vanilla. Stir well. Pour into 9-inch unbaked pie shell. Bake at 400° for 10 minutes; turn oven down to 350° and bake for an additional 20 to 25 minutes.
Stir together the angel food cake mix and the can of lemon pie filling. (Do not use a mixer.) Pour into a greased pan. If the pan is a jelly roll pan, bake at 350° for 25 to 30 minutes or until golden brown. If the pan is a 9 x 13-inch pan, bake at 350° for 45 minutes or until golden brown. Frost with your choice of canned frosting.
Save 1 cup pecans for rolling. Combine remaining ingredients. Chill before rolling into 2 balls.
Mix margarine, cinnamon and sugars until crumbles. Bake cake in foil pan (sheet cake style). Ten minutes before done, sprinkle on crumb mixture. Bake additional 10 to 15 minutes. Cool and sprinkle with powdered sugar.
Mix fruit cocktail, eggs and granulated sugar together. Sift flour, baking soda and salt together and add to cocktail. Mix and pour batter into greased pan. Sprinkle brown sugar and coconut over batter. Bake at 300° for 40 to 45 minutes. Leave in pan.
Put apples, bacon grease and water in skillet (do not use an iron skillet). Cook down a little. Add rest of ingredients and cook until done.
Combine all fruits, then combine and blend remaining ingredients. Serve salad on crisp lettuce leaf.
Cream butter and sugar and add eggs. Sift and add dry ingredients together; add to creamed mixture alternately with buttermilk. Bake in 3 greased and floured round 9-inch cake pans. Bake at 350° for about 25 minutes. Cool and frost.
Start heating oven to 350° and grease 9 x 5 x 3-inch loaf pan. Beat egg whites until stiff. Sift flour, baking powder, soda and salt. With electric mixer at medium speed or with spoon, thoroughly mix shortening with sugar, then with egg yolks until very light and fluffy, about 4 minutes altogether. Then, at low speed, beat in flour mixture alternately with bananas just until smooth. Fold in egg whites. Turn mixture into pan. Bake 1 hour or until cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove. Cool overnight before slicing.
In a paper bag, mix the breading mix, flour, cheese and salt. Put the washed potatoes into the bag and shake to coat. Spread the potatoes in a single layer on a cookie sheet that has been coated with both Pam and margarine (about 1/2 cube). Bake in a 350° oven for about 1 hour. Turn about every 20 minutes. These are delicious hot, cold or warmed over.
Cream cheese and sugar, then add fruit to cheese mixture. Stir in Cool Whip. Must be put in freezer overnight. Can be taken out 10 to 15 minutes before serving.
In large pot, cook onion, and potatoes in chicken broth until potatoes are medium tender (but not cooked). Add fish and simmer additional 10 minutes. Stir in the two milks and continue to simmer for approximately 15 to 20 minutes until fish is flaky (not mushy). Garnish chowder in serving bowl with paprika. Can serve with biscuits or crackers.
Chop cabbage into medium pieces; spread in bottom of a greased 9 x 13-inch dish. Brown meat and onion in a large skillet, breaking up meat with a large spoon as it cooks. Stir in rice, salt and pepper. Spoon meat mixture over cabbage. Sprinkle with cheese. Cover with tinfoil and bake in oven at 350° until cabbage is tender.
Combine eggs, cheese, sugar, salt and extracts; beat until smooth. Blend in sour cream; pour into Graham Nut Crust. Trim with reserved crumbs. Bake at 375° or until just set. Cool. Chill about 4 to 5 hours. (Filling will be soft.) Top with 1 can cherry pie filling. Makes 10 servings.
Drain fruit, then mix all ingredients together and chill. (The colored marshmallows look and taste the best.) This is better when made the day before.
Mix first 3 ingredients and spread in pan. Bake at 350° for 20 to 25 minutes. Let cool. Mix together cream cheese, powdered sugar and Cool Whip until smooth and spread on cooled crust, then layer peaches and top with the following. Mix 1 cup sugar, 4 tablespoons flour and 4 tablespoons peach Jell-O. Stir in water and cook over medium heat until thick and clear. Will need to boil a few minutes.
In a mixing bowl, beat the cake mix, 2/3 cup peanut butter and egg until crumbly. Press into a greased 9 x 13 x 3-inch baking pan.
Mix above in saucepan and simmer for 10 minutes. Place shrimp in broiler pan and pour half the sauce over shrimp. Cook this under broiler for about 20 minutes. Turn and pour sauce over this and cook for 15 minutes. Serve with salad and French bread. Sauce is great.
Mix well and add boiling water. Dip hands in cold water and make out into pones. Fry in hot oil. Makes turnip greens flip and peas hop!
Mix together sugar, cocoa, oleo and milk. Let boil 1 minute. Remove from heat. Add peanut butter, vanilla and oatmeal. Stir to mix well. Drop by teaspoon on cookie sheet. Let cool and eat!
In Dutch oven melt, low heat, butter and chocolate together stirring occasionally. Take mixture off heat. Stir in marshmallows. Spread half mixture in log shape on wax paper, sprinkle with chopped nuts. Roll up in log shape and place in freezer. Take out of freezer and slice just before serving. Makes 2 logs.
Beat eggs. Mix flour and sugar together. Add beaten eggs. Add other ingredients; beat well. Pour into two greased pie pans (makes its own crust). Bake 30 to 40 minutes at 350°. Makes 2 pies.
In a 2-quart saucepan combine water, green chili peppers, tomato, onion, garlic powder and pepper. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in cream of potato soup and evaporated milk; heat through. Add cheese, stirring until melted. Makes 4 side dish servings.
With a sharp knife, slice potatoes thinly to 1/2-inch from the bottom. Place on a microwave tray and brush with melted margarine. Sprinkle with chopped parsley or chives. Microwave on Full power for 10 minutes, turning tray after 5 minutes. Sprinkle with grated cheese, fanning slices gently with a fork, so that cheese falls in between slices. Microwave 6 minutes longer, until tender and cheese is melted. Serve as main dish with a salad for light supper.
Mix sugar and cocoa in large bowl. Melt cheese and margarine on low heat in saucepan. Remove from heat; cool slightly and add vanilla. Then add to sugar and cocoa mixture, mixing well. Pour into 9 x 13-inch pan that has been sprayed with cooking spray. Cool and cut into pieces.
Mix first 3 ingredients; set aside. In large bowl, mix sugars, margarine, egg, water and vanilla. Add in the dry ingredients and mix well. Blend in chips and nuts.
Sprinkle fish with paprika. Place in metal pan sprayed with Pam. Combine tomato sauce and seasonings. Pour mixture over fish. Bake, uncovered, for 30 minutes at 350°. Sprinkle fish with Mozzarella cheese. Bake just until cheese is melted.
Combine shortening, sugar and eggs; mix well. Add flour, cream of tartar, soda, salt and vanilla. Mix until well blended. Form into small balls. Roll in the sugar and cinnamon (which have been mixed together). Bake on greased cookie sheet for 8 to 10 minutes at 350°. Very good.
Preheat oven to 425°. Stir together flour, sugar and cornmeal. Stir together egg whites, oil and milk. Add baking powder to liquids and dissolve completely. Add liquids to dry ingredients. Mix just until smooth. Pour into greased 7 or 8-inch pan. Bake in 425° oven for 15 to 20 minutes. Makes 6 servings.
Mix dry ingredients with canned milk, a little at a time, until well blended. Then add the rest of the ingredients. Cook over medium heat, stirring constantly until it comes to a boil. Cool slightly and pour into pie shell and cover with cream when completely cool. Refrigerate leftovers.
Add mint and cloves to water and bring to a boil. Simmer for 10 to 15 minutes. Add tea and allow to steep for 10 to 15 minutes. Strain, while hot. Add fruit juices and sugar. This step is important. Stir to dissolve sugar. Serve chilled, garnished with lemon slices or sprigs of mint. Makes 1 gallon.
Mix water, Jell-O, pineapple and bananas and top with marshmallows; let jell. Mix and cook remaining ingredients until thick and cool, except Cool Whip. Mix Cool Whip into cooled mix and spread over salad.
Heat oven to 350°. In a large skillet melt butter; then pour broccoli in and saute until completely thawed. Remove from heat and stir in Cheez Whiz. Pour mixture in a large casserole dish and mix in all remaining ingredients. Bake for 30 minutes or until bubbly and light brown.
Brown beef, onions and peppers until brown. Mix remaining ingredients in a large casserole dish. Add beef mixture and bake at 350° for 30 minutes.
Fry and crumble sausage, drain grease. Let stand. Mix sausage, chestnuts and green onions. Put a teaspoon of mixture in the center of the square won ton skin. Fold the won ton skin to make a triangle. Seal with water. Put the filled won ton triangle in very hot oil. Brown evenly and enjoy.
Mix dry ingredients in bowl. Mix liquid ingredients in bigger bowl. Dump dry ingredients into bigger bowl and mix with spoon. Put into a 9 x 13-inch greased and floured cake pan. Bake at 350° for 30 to 35 minutes. Ice with thin chocolate icing or eat plain.
Combine sugar and 1/2 cup water in saucepan. Heat to boiling. Stir in blackberries. Reduce heat, simmer and stir about 5 minutes. Crush berries. Blend together cornstarch and 1 tablespoon water. Stir into blackberries. Heat and stir until thick and clear. Stir in lemon juice. Let cool.
Cream margarine and cream cheese; add flour. Blend and refrigerate for about 1 hour. Shape into small tart pans like crust. Mix egg, brown sugar and salt. Spoon into tart crust. Sprinkle with chopped pecans. Bake at 350° for 20 minutes. Can freeze.
Combine Ritz crackers and melted oleo. Mix up instant pudding and combine with softened ice cream and milk.
Mix all ingredients together except jello. After thoroughly mixing, add jello and mix again. Refrigerate to let flavors blend.
Beat first 3 ingredients together. Add remaining ingredients. Let stand 20 minutes before putting into a 350° oven and baking for 40 to 45 minutes.
Grease 9 X 13 pan. Pat bread and cheese on bottom of pan. Mix remaining ingredients and pour over bread and cheese. Cover and refrigerate overnight.	Uncover and bake at 350° for 1 hour. Cut into squares and serve.
Stir together all ingredients in a large bowl. Blend well. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes. Cool.
Heat over hot water or in microwave the prepared mustard, mixed with the red currant jelly. Add franks and heat thoroughly. Serve hot from chafing dish, electric frying pan or crock-pot.
Stir together flour, baking powder, salt and sugar. Set aside. Measure bran flakes cereal and milk into a large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring only until combined.
Mix ground turkey, cream cheese and miracle whip and refrigerate for a couple of hours. Form into balls and roll them into the parsley flakes and nuts.
Preheat oven to 350°. Cream all ingredients and pour into unbaked pie shell. Bake until knife comes out clean and the top is browned.
Bake apple at 350° for 10 minutes. Top with raisins, honey and cinnamon.
Combine pumpkin, pumpkin spice and fruit pectin. Heat over high heat until very hot. Stir in sugar. Stir until mixture boils over most of the surface. Boil hard for 1 minute, stirring constantly.
In large microwavable bowl, melt together the margarine, peanut butter and chocolate chips. Stir frequently and melt until smooth enough to be stirred to an even consistency. Add cereal of choice and stir gently until cereal is well coated. Transfer mixture to a large paper grocery sack (I'm not kidding!). Add confectioners sugar. Holding top of bag closed, shake bag well until sugar coats Puppy Chow. Enjoy!
Season meat as desired; brown with onion. Add soup, milk and Ro-Tel to meat mixture. In a large, glass Pyrex dish (sprayed with a light coat of cooking oil), spread chips, slightly broken. Next, add meat mixture over chips. Sprinkle grated cheese over all. Bake at 350° until cheese is melted.
Crush Ritz crackers. Mix with stick of melted margarine. Put 1/2 of mixture in the bottom of a 2-quart casserole. Cut the Velveeta cheese into cubes. Put cooked broccoli on top of cheese. Add the other half of cracker mixture to top of broccoli. Bake at 350° for 20 minutes.
In large saucepan, bring milk and beaten egg yolks to a boil, stirring constantly. Add dry ingredients. Cook until thick; add butter and stir until butter melts. Remove from heat and add vanilla. Pour into crust.
Mix all ingredients and sift into container. Add hot water to each cup (1 1/2 to 2 scoops to taste).
In a saucepan, melt the first 3 ingredients. Continue to stir until it boils. Remove from heat and add the Rice Krispies. Put in a 13 x 9-inch buttered pan. Let sit. While that is sitting, melt the chocolate chips and butterscotch chips together. Put on top of your other mixture in the 13 x 9-inch pan. Refrigerate or set out, covered.
Cream sugar and butter. Separate eggs and beat yolks. Mix yolks with sugar and butter. Add whiskey and syrup. Mix spices and baking powder in 3 cups flour. Use 1 cup flour on nuts, dates and raisins to coat. Add these and cherries to cake mixture. Beat whites of eggs to stand up, but not dry. Fold into mixture. Place few of cherries and pecans on top of cake for decoration. I put cake in 10-inch tube pan lined with greased brown paper. Bake at 250° for 3 hours.
Prepare macaroni according to package directions for salad use; drain. Combine macaroni, chicken, cucumber, radishes and cheese. Toss gently with a mixture of mayonnaise, Italian dressing, salt and pepper. Chill. Just before serving, toss 1/2 can French fried onions; garnish with remaining onions. Serves 6.
Cook macaroni and drain. In salad bowl, add macaroni, pepper, tomato, cucumber, carrot and green onions. Add Mrs. Dash. Mix well. Thirty minutes before serving, pour small bottle of Italian dressing over salad and mix. Best chilled.
Mix together flour, oats, brown sugar and oleo until crumbly. Put on top of	fruit mixed with sugar and flour. Bake at 350° for 45 minutes and at 375° for 30 to 40 minutes.
Cream butter and sugar. Add flavoring and work flour and nuts into it. Roll into fingers. Bake in ungreased pan at 325° for 30 minutes. Roll in confectioners sugar while hot.
In blender or food processor, combine strawberries, cream cheese, lime juice, tequila and orange peel. Blend or process until combined. Pour mixture into medium bowl; fold in whipped topping. Gently pour into pie crust. Freeze until firm, 4 to 6 hours or overnight. Let stand at room temperature 5 minutes before serving. Garnish with fresh strawberry slices and mint leaves, if desired. Makes 8 to 10 servings.