HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together sugar and cream of tartar. Beat egg whites. Add sugar mixture gradually and continue beating until mixture will hold its weight. Add vanilla and vinegar. Pour into spring-form pan and bake in slow oven (275° to 300°) for 50 minutes.
Mix well. Roll into small balls. Melt one box semi-sweet chocolate with 2-inch square of paraffin wax. Roll candy in chocolate and place on wax paper until hard.
In casserole dish, combine all ingredients, except flour. Mix flour and water; sprinkle over mixture. Cover casserole. Bake at 350° for 2 hours until meat and vegetables are tender. Serves 6.
Cream the butter and sugar. Add beaten egg yolks and pineapple. Line pan with crushed vanilla wafers. Alternate layers. Refrigerate 12 to 24 hours.
Wrap each dog in a crescent triangle. Place on cookie sheet. Bake at 350° for 10 to 12 minutes. Serve with ketchup. Makes 10 servings.
Preheat oven to 350°. Melt margarine in an oblong casserole dish in oven. Meanwhile, mix flour, sugar and milk in a bowl with a whisk. Pour flour mixture on top of melted margarine. Spoon in pie filling on top of flour mixture. Bake at 350° for 30 to 40 minutes or until crust is golden brown. Serve warm. Can be served with ice cream, whipped cream or Cool Whip.
In an 8 ounce coffee glass, put Amaretto and Frangelico. Fill with hot cocoa, whipped cream and cinnamon stick for garnish.
Heat oven to 450°. Spray cornbread or muffin tins with cooking spray. Place in oven for 5 minutes to heat while preparing batter. In a medium size bowl, combine flour, baking powder, sugar, salt and cornmeal. Set aside. Place egg whites in a 2-cup glass measure; add milk to measure 1 1/4 cups. Beat until thoroughly combined. Stir in applesauce. Pour egg white mixture, all at one time, into flour mixture. Stir until all dry ingredients are moistened.
Beat milk and eggs. Toss with cooked spaghetti. Spread in a greased 9 x 13-inch pan. Top with Ragu sauce. Arrange sausage or pepperoni slices over sauce. Cover with cheese. Bake at 350° for 35 to 40 minutes.
In mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk and mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.
Beat egg whites until frothy. Add cream of tartar and sugar; beat until stiff. Fold in crushed soda crackers. Add 3/4 cup nuts and 2 teaspoons vanilla. Spread in a greased dish and bake at 350° for 25 minutes. Cool and cover with Cool Whip. Top with 1 can cherry pie filling.
Brown meat; add onion, green pepper, tomato paste, olives, corn, salt and garlic salt. Add noodles; put in baking dish. Top with cheese. Bake at 300° for 30 minutes.
Combine and form in ball. Chill slightly. Can roll in pecans, if desired.
Sprinkle Jell-O over pineapple. Let stand for 10 minutes. Add other ingredients. Mix all together and serve.
Combine cabbage, carrots, broccoli, tomatoes, celery and cucumber in large salad bowl. Whisk together remaining ingredients for dressing. Pour over vegetables; toss to coat well. Yield: 10 servings. Contains 87 calories per serving.
Cut up chicken in 1-inch cubes. Chop onion finely. With fork, mash clove of garlic into paste until smooth. Trim off tough asparagus ends. Peel stalks, if desired (the little points on stem, optional). Cut in diagonal 1-inch pieces. In heavy skillet, saute chicken in olive oil 5 minutes or until no longer pink. Remove from skillet. Add onion and garlic paste. Cook until onion is tender (softened), but not brown. Stir in chicken broth and asparagus. Cook 2 minutes or until just crisp. Add and heat whipped cream until very hot (do not boil or let curdle).
Dissolve yeast and sugar in water. Add remaining ingredients. Knead for 5 to 10 minutes. Let rise 2 times. Make into buns or rolls. Bake at 350° for 20 minutes.
Boil the white sugar and water for 10 minutes. Count the minutes once it starts to boil. Mix the peanut butter and marshmallow; stir well. Butter a 9-inch square pan. Add sugar and water mixture with peanut butter and marshmallow. Pour in the pan.
Mix together and put in greased casserole dish. Top with 1 cup bread crumbs tossed with 1 tablespoon butter. Bake at 350° for 30 to 35 minutes.
Spread bread with butter. Place in greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage; drain well. Spoon over bread. Sprinkle with cheese. Combine eggs, half and half and salt; mix well and pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, in a 350° oven for 45 minutes. Serves 8.
Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour, then add the water and honey. Put figs and raisins through food chopper and add. Follow Solomon's advice for making good boys (1st clause of Proverbs 23:14). Fold in stiffly beaten egg whites. Bake at 375° for 1 hour.
Boil potatoes until tender. Drain, remove skins and mash. Beat shortening into hot yams until blended. Cool. In a separate bowl, sift dry ingredients together. Add to yams and work together until well blended. Roll out 1/2-inch thick and cut with floured 2-inch cutter. Place slightly apart on ungreased baking sheet. Bake in preheated 450° oven for 15 to 18 minutes. (Bottoms will be very dark, but will not taste scorched.)
Mix potatoes and kraut. Add soup and salad dressing. Top with sausage or hot dogs or whatever. Bake at 350° for 1 hour.
Pour milk over bread crumbs. Combine with other ingredients and mix well. Form loaf and bake at 350° for 1 hour.
Marinate overnight. Drain, spread on cookie sheet and sprinkle with flour from a sieve. Sprinkle generously with dark brown sugar. Broil 2 to 3 minutes. Turn.
In a medium saucepan combine water, rice and bouillon. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until rice is tender.
Combine all ingredients in a crock-pot. Cook on low for about 12 to 24 hours. The longer it cooks the better the taste.
Mix confectioners sugar with milk until it can easily be rolled on a flat surface sprinkled with confectioners sugar. Spread with peanut butter and roll up tightly in jelly roll style. Wrap in plastic wrap and refrigerate until firm. Cut in slices to serve.
Take off tip of spoon or roll into balls. Make dent in top and fill with apricot, raspberry or any kind of jam. Bake in a 350° oven for 10 to 12 minutes.
Put in basket of coffee maker, sugar, allspice and cinnamon. Run liquids (apple cider, cranberry juice, orange juice and sugar) through Mr. Coffee with dry ingredients in basket with filter or use percolator. Serve hot.
Peel eggplant; slice about 1/2 inch thick. Dip in beaten egg and milk mixture and roll in bread crumbs. Place in hot oil and cook until all sides are golden brown.
Cook rice according to directions on package (yellow rice). Saute onion and bell pepper. Add to rice the remaining ingredients. Pour in casserole dish. Top with cracker crumbs. Bake at 350° for about 30 minutes.
In saucepan combine cornstarch with small amount of water until well blended. Add remainder of water, bring to a boil, stirring until clear, remove from heat. Add jello and blend until smooth. Cool slightly, then add strawberries. Pour mixture into pie crust and chill until set, can be topped with low calorie whipped topping. (Other fruit and corresponding jello can be substituted.)
Mix together Accent, salt, sugar, onion, dry mustard, rosemary, ginger and peppercorn. Add lemon juice; mix well. Add salad oil and garlic. Place steak in a glass dish and add marinade. Marinate in refrigerator 3 to 4 hours (or overnight), turning meat occasionally. Remove meat from marinade and place on broiler rack. Broil 4 to 5 inches from heat for 5 minutes on each side. Cut steak in thin diagonal slices. If meat in 1 1/2 inches thick, it may take 7 to 8 minutes per side. Check by cutting into center. Don't cook too done or will be tough.
Unroll crescent rolls from cans. Spread each whole sheet flat onto jelly roll pan. Bake at 400° for 8 to 10 minutes or until golden brown. Cool completely.
Heat oven to 400°. Mix butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set, but not brown. Cool, then roll in more powdered sugar. Yummy!
Cream butter and both sugars together. Add eggs and vanilla. Mix together in separate bowl the flour, oatmeal, salt, baking powder and baking soda. Slowly add dry ingredients to cream mixture. Add chocolate chips, grated Hershey bar and nuts. Roll into balls about 1 1/2-inch in diameter. Place 2-inches apart on cookie sheet. Bake at 375° for 6 to 8 minutes.
Heat all ingredients. Pour in greased 9 x 13-inch pan. Put raw pieces of chicken on top. Salt and pepper. Bake, covered, at 325° for 1 1/2 hours. Bake, uncovered, for 30 more minutes.
In a small pan, cook sesame seed over medium heat for 3 minutes, shaking pan occasionally; set aside. Cut broccoli into florets; peel stalks and diagonally slice. Boil broccoli for 5 to 6 minutes or steam until tender-crisp; drain and place in serving dish. Combine orange juice, sesame oil, soy sauce and ginger root; toss with broccoli. Sprinkle with sesame seed.
Brown hamburger and onion in a large Dutch oven. Drain excess fat. Add water, tomatoes, potatoes, garlic, salt and pepper. Boil on medium heat until potatoes are done. Add macaroni when potatoes are almost done. Continue cooking until macaroni is tender.
Cook spinach following directions on package. Mix all ingredients together in a large bowl. Shape into small balls (1 1/2-inch round). Place on a cookie sheet. Freeze, then later bake at 350° for 20 to 25 minutes. This batch yields 60 balls. Can be made ahead. Put in a plastic bag after freezing and put in freezer until ready to cook and serve.
In a large mixer bowl, combine 1 1/2 cups all-purpose flour and 1 package active dry yeast. Heat 1 1/2 cups shredded American or Swiss cheese, 1 1/4 cups water, 1/4 cup sugar and 1 1/2 teaspoons salt just until warm (115° to 120°), stirring constantly. Add to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of 2 to 2 1/2 cups all-purpose flour as you can mix in with a spoon.
Sprinkle chicken with salt and pepper. In a large skillet, heat butter; brown chicken on both sides. Add Jack Daniels whiskey; ignite whiskey, if desired. (Igniting the whiskey lessens the flavor of the whiskey.) When the flames go out, add the onion. Cook for one or two minutes. Add thyme, parsley and water. Cover the skillet and cook over a low heat, turning occasionally, 25 to 35 minutes. Transfer chicken to a warm platter.
*Season flour with black pepper, salt, savory, rosemary and thyme, then add flour mix to stew.
In a large mixing bowl, combine pumpkin, sugar, cinnamon, ginger, nutmeg and 1/2 teaspoon salt. Add eggs with a fork; lightly beat eggs into pumpkin mixture. Add the evaporated milk and milk; mix well. Place a pastry-lined 9-inch pie plate on oven rack; pour in pumpkin mixture. Cover edge of pie with foil. Bake at 375° for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until a knife inserted off center comes out clean. Cool. Cover and chill to store. Serves 8.
Brown beef in water in large pan. Put seasonings and let simmer for about 2 to 3 hours, then cut up meat and put vegetables in and simmer 1 hour and eat.
In a large bowl, combine all ingredients; mix well. Cover and refrigerate 10 minutes or until slightly firm. Shape mixture into 4 patties about 3/4 inch thick. Spray 12 inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add patties; cook 6 to 8 minutes or until golden brown, turning once. If desired, serve with additional nonfat sour cream.
Peel apples and core. Cut up and microwave for 5 minutes, covered. Before cooking, sprinkle on Sweet 'N Low and cinnamon.
Combine milk and lemon juice. Mix in Cool Whip and add remaining ingredients. Chill and serve.
Dressing: Prepare dressing the night before and refrigerate until you're ready to serve. Combine oil, vinegar, sugar, 2 Top Ramen chicken flavor packages (silver packages), salt and pepper.
Bake cake in a 9 x 13-inch pan. When cool, prick with fork and pour Kahlua over cake. Refrigerate overnight.
In a 1-quart saucepan over high heat, heat 3/4 cup of milk and butter to scalding. In large bowl, pour hot milk mixture over stuffing; toss to mix well. Pat half of the stuffing into buttered 12 x 8-inch baking dish. In medium bowl, stir soup, remaining milk, chicken, 1 cup cheese, celery, broccoli and thyme until well mixed. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mixture. Bake at 350° for 30 minutes or until hot. Sprinkle with remaining cheese and bake until cheese melts. Serves 6.
Cook the first 3 ingredients until clear (about 1 minute after it comes to a boil). Remove from heat. Add Jell-O and lemon juice. Chill until slightly firm. Pour over strawberries in baked pie shell.
Mix together mayonnaise, lemon juice and lemon pepper. Toss this with chicken chunks, celery and grapes.
Mix wet ingredients together in a large bowl. Mix dry ingredients in a separate bowl and then add to wet ingredients. Mix until combined. Spoon into greased muffin tins. Bake at 350° for 35 minutes.
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly touched and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove and cool on rack. Top with sugar glaze.
Pour boiling water over raisins and let cool. (Add soda.) Cream shortening and sugar. Sift flour (save 1/4 cup to dredge nuts). Add salt and cereal to flour. Beat eggs and add milk. Add sugar and shortening mixture to milk and egg mixture. Add water and raisins. Add dry ingredients and blend until moistened. Fold in nuts. Place in a tightly covered container. Store in refrigerator. This makes 4-quarts. Batch will keep 6 weeks. Bake at 375° for 20 to 25 minutes.
Blend together the sour cream, mayonnaise and sugar. Layer your salad container with all ingredients; top with dressing, cheese and crumbled fried bacon. This salad tastes even better when made the day before serving.
Mix sugar, Karo, water and peanuts together. Boil hard for 7 to 10 minutes. Remove from heat and add butter, vanilla, salt and food coloring. Beat until creamy. Pour out on buttered cookie sheet.
Mix sugar and cornstarch. Add vinegar and water and boil 5 minutes. Add beets, cover pan and let stand 1/2 hour. Just before serving, place back on heat and bring to boil. Remove and add butter.
Mix in heavy saucepan or iron skillet. Cook, stirring constantly, until thickened. Pour into baked pie shell and top with meringue. Very delicious.
Cut meat into 1 1/2-inch cubes. Place meat and vegetables in 11 x 7 x 1 1/2-inch pan. Sprinkle with seasonings. Add tomato juice. Cover with foil, sealing edges tightly. Bake at 250° for 4 hours.
Combine all ingredients, except chips. Heat, stirring occasionally, over low heat until cheese melts. Serve heated as a dip with chips. Makes 4 cups.
Put frozen milk in blender. Pour milk, sweetener and flavoring in blender. Put blender on medium speed until mixed well. Make sure all the ice milk is chopped up. It has only about 75 calories per blenderful and very little fat.
Brown and drain well the ground chuck. Add chopped onion and celery (or celery salt). Put tomato sauce and paste in with ground chuck; mix well.
Combine flour, sugar, cinnamon, cloves in a large mixer bowl; mix well. Add oil, eggs, prunes and beat well. Stir in pecans. Pour into a greased, floured 9 x 13-inch cake pan and bake at 325° for 35 minutes or until done. Drizzle with Prune Cake Sauce.
Line 18 (2 1/2-inch) muffin cups with paper liners. In large bowl, combine egg, water and extract. Stir in mincemeat. Add quick bread mix, nuts and mixed fruit. Stir until dry particles are moistened, about 50 strokes by hand. Fill prepared muffin cups 2/3 full. Place a	cherry	in center. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan.	Cool on rack before serving.
Cook potatoes; pare and slice potatoes into pressure pot. Add water and salt. Bring pressure up and turn off heat. Let pressure go down and drain potatoes. Put into 2 quart casserole dish; set aside.
Combine sugar, salt, vanilla, butter, cinnamon and egg. Add milk slowly, stirring constantly. Add bread cubes and raisins. Mix. Pour into well-buttered baking dish; set in pan of warm water. Bake in 350° oven about 1 hour, or until inserted knife comes out clean. May be served with whipped cream or other topping.
Mix flour and sugar in a large bowl. Combine water, cocoa and margarine in a pan; bring to a boil. Pour over flour and sugar. Stir. Add eggs, one at a time. Add buttermilk, soda and vanilla. Pour into 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Saute onions in butter slowly until soft and golden brown. Stir in flour to form paste. Add bourbon and stir until smooth. Gradually add beef bouillon and basil; simmer for 40 minutes. Add salt and pepper to taste. Mix garlic and butter spread on French bread. Toast on cookie sheet in oven. Ladle soup into ovenproof bowls. Top with bread sprinkled with cheese. Broil until golden and bubbly.
Dissolve yeast in warm water. Add sugar, salt, beaten eggs and melted shortening (not too hot). Mix in flour and refrigerate overnight. Divide dough in 2 parts and mix in a little more flour (enough to roll out). Roll each part in a circle and cut in wedges. Brush each with butter and roll in a horn. Place on a cookie sheet and let rise 3 to 4 hours. Bake at 325° for 12 to 15 minutes.
Cook broccoli and place in buttered casserole dish; layer with cheese. Mix soup, mayonnaise and lemon juice; pour over broccoli and cheese mixture. Top with crushed crackers. Bake 35 minutes in a 350° oven.
Layer pork chops or pork meat with sauerkraut in a pressure cooker, Dutch oven or in an ovenproof casserole. Add 2 cups water and bake or cook until pork is so tender, it breaks apart when prodded with a fork (in pressure cooker, about 20 to 25 minutes). Remove sauerkraut and meat pieces to a bowl with a slotted spoon. Just slightly thicken the liquid in the pot and season with salt, pepper or beef bouillon as needed. Mix liquid into sauerkraut to make a nice moist casserole consistency. Add the dumplings and then serve with applesauce on the side.
After meat has been removed, break up turkey carcass from cooker or raw turkey and put in large kettle. Cover with 2 quarts of water and bring to a boil. Cover kettle. Reduce heat slightly and continue to boil gently for about 2 hours. Strain broth and measure. There should be 7 to 8 cups. Add water if necessary. Remove any bits of meat from the bones, cool and dice. Add to any diced or chopped leftover turkey. Try to have at least 1 cup of meat, but preferably 2 cups.
Mix 1/2 cup of sugar, flour, egg yolks and milk in double boiler. Put the other 1/2 cup of sugar in pan and brown, then pour the browned sugar in the double boiler and add flavoring and butter with a cup of pecans, if you like.
Drain fruit. Dissolve Jell-O with 1 1/2 cups hot water and add pinch of salt. Add 1/2 cup juice from fruit. Mix cream cheese and mayonnaise until smooth. Add to Jell-O and juice mixture. Add nuts and stir.
Take scraps of beef and chop fine. Spread cold, mashed potatoes over the bottom of your dish. Over the top of that, add the chopped meat, a little butter and a little pepper and salt. Bake and eat hot.
Grease a 9 x 13-inch baking dish. Mix Veg-All, soup, sour cream and cheese right in the dish. Mix melted margarine with crushed cracker crumbs. Sprinkle over all. May add more cheese on top if you like. Bake at 350° for 45 minutes.
Cream butter and sugar, add eggs one at a time (have eggs at room temperature). Sift flour, salt and soda. Add sour cream. Add vanilla and coconut. Bake in tube pan at 325° for 1 1/2 hours or 1 hour and 15 minutes.
Separate the eggs. Beat the egg yolks and sugar together into a smooth consistency. Add the cheese and fold in the stiffly beaten egg whites. Add liquor to Espresso. Soak the ladyfingers in the coffee (do not leave too long or ladyfingers will be soggy). Line the bottom of an oblong pan with half the ladyfingers and spread over half the cream mixture. Cover with remaining ladyfingers and the rest of the cream mixture. Cover top with cocoa powder. Chill until served, preferably overnight.
Mix pretzels, butter and sugar. (Save less than half of mixture for topping.) Spread remainder into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Brown pork chops in lightly greased skillet. Sprinkle with seasoning salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoning salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions.
Divide the layers into half, making 4 layers. Mix the chocolate pudding with 2 cups cream and whip. Mix the vanilla pudding with 2 cups cream and whip until thick. Alternate the cake layers with cream, ending with a white cake on top and top with chocolate cream. Sprinkle with slivered almonds.
Remove stems from spinach and tear into bite size pieces. Wash and drain well. Add remaining ingredients and toss. Add dressing just before serving.
Combine Jell-O with boiling water. Fold in strawberries with juice, drained pineapple, bananas and nuts. Turn half of the mixture into an 8 x 12 x 2-inch pan and chill until firm (about 1 1/2 hours). Leave remaining mixture out of refrigerator. When half is firm, spread evenly with sour cream and top with remaining Jell-O mixture. Chill.
Dissolve yeast in warm water; set aside. In medium bowl, mix 3 1/2 cups flour with other dry ingredients; cut in Crisco. Stir in buttermilk, yeast mixture and egg; blend thoroughly. Turn out onto a lightly floured surface. Knead slightly, adding remaining flour, if needed. Roll out dough to 1/2-inch thickness. Cut with a 2-inch cutter, dipping into flour as needed. Place on lightly greased baking sheet. Let dough rise slightly. Bake at 400° for 12 to 15 minutes, or until lightly browned.
Empty pickles	into a large pan. Keep liquid and add sugar. Cut pickles into slices and put back into jars. Cover with liquid and seal.	Turn jar back and forth to dissolve remaining sugar. Let set a day or so.
Combine oil and 1 cup sugar in a large mixing bowl. Add egg and beat well. Stir in molasses; combine flour, salt, soda, cinnamon and ginger. Add to molasses mixture, stirring to mix. Roll dough into 1-inch balls; roll each in remaining 1/4 cup sugar. Place 2 inches apart on greased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: About 4 dozen.
Mix together the coconut and butter and line 8 (5 ounce) custard cups; refrigerate. When ready to serve, fill cups with ice cream. Top with any of the following: crushed pineapple, strawberries, chocolate or butterscotch sauce, chopped nuts, apricot or raspberry jam. Makes 8 servings.
In bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to creamed mixture, alternating with bananas. Stir in carrots and pecans. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to wire rack to cool completely.
Cut carrots into 1/4-inch slices and boil in salted water until tender. Drain and cool. Alternate layers of carrots, pepper and onion in a large bowl. Make marinade of remaining ingredients, beating until completely blended. Pour over carrots and refrigerate. Serves 8 to 10. It is best when allowed to season several days before serving. Will keep 2 to 3 weeks in refrigerator.
Put all ingredients in blender and blend to a paste. Cover meat, brisket or any other variety and wrap in foil. Refrigerate overnight. Can cook on grill or in oven at 375° until done.
Melt and stir together the margarine and flour. Set aside. Cook remaining ingredients, except chicken, until tender. Add chicken and flour mixture; cook until thick. Pour into baking dish. Top with biscuit crust and bake at 350° for 30 minutes until golden.