HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until stiff; refrigerate. Cream butter and sugar. Add well beaten egg yolks. Alternately add 2 cups flour and extract. Dredge fruit, nuts and raisins in remaining flour. Add to batter. Fold in beaten egg whites. Bake at 250° for about 5 hours in large tube pan. Place a pan of water on the bottom of oven rack. Remove from pan when completely cool. Wrap tightly with foil and store in the refrigerator.
If small shrimp, saute in sauce of listed ingredients. If jumbo shrimp, cook 2/3 done before adding them to the sauce.
Combine all ingredients to make marinade. Add chicken. Refrigerate for 3 to 6 hours. Cook on grill to desired doneness.
Cook macaroni in salted water. Brown hamburger and onions together. Drain fat. Add macaroni, bell pepper, tomatoes, sugar, salt and chili powder. Simmer 20 minutes. Add sour cream and simmer 5 minutes. Do not boil after adding sour cream.
Brown onion and meat. Drain. Add beans and soup. Put in casserole and put balls of mashed potatoes on top. Bake 35 minutes at 350°.
Cut stew meat up and brown. Cover with stock. Add chopped carrots, celery and onion. Cook until almost done and add cabbage. Add the undrained tomatoes, tomato paste, garbanzos, pork and beans and macaroni. Add Parmesan cheese, parsley, oregano to taste, salt, pepper and frozen spinach, thawed. Makes a lot of soup.
Brown hamburger; add onion, garlic, bay leaves, salt, pepper and red pepper while meat is browning. Add tomato paste and tomato juice. Use juice to desired consistency. Simmer.
Blend butter and cream cheese. Add sugar. Add flour and salt. Add flavorings separately. Add eggs last. Do not preheat oven. Bake at 350° for 1 hour and 10 minutes or bake at 320° for 1 1/2 hours. Baking time is not precise; depends on your oven. "Good Eating."
Mix first 4 ingredients. Do not beat. Add remaining ingredients. Stir. Place in casserole. Bake at 375° for 30 minutes.
Take 2 biscuits, wrap around hot dog. Lay in ungreased pan and bake at 350° until biscuit is brown.
Mix together well in a large bowl. Pour into 12 cup tube pan, well-greased and floured. Bake at 325° for 1 hour. Let sit in pan for 20 minutes, then remove.
Blend milk and cream cheese. Add cool whip and nuts. Use for: whole strawberries, apple slices, celery sticks, banana slices, vanilla wafers, graham crackers, etc....
With wire whisk, beat cream cheese and 1 tablespoon milk with sugar until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of Cool Whip. Spread evenly into crust. Press berries into cream cheese mixture, but reserve some for garnish.
Chill milk. Whip milk with electric mixer; add lemon juice and mix with spoon. Fold in Cool Whip, then add pineapple. Pour into cool pie shell. Chill 2 hours in refrigerator before serving.
Combine all ingredients. Beat at medium speed for 2 minutes. (Batter will be thin.) Scrape sides of bowl, beat 2 more minutes.
Scald cornmeal, salt and shortening. Blend in onion, parsley and Tabasco sauce. Shape into football shapes. Fry in deep, hot fat until golden brown. Drain on paper towels.
Combine hot water, salt and sugar; mix well. Add egg; cool to lukewarm. Add yeast and flour; mix well. Put in a greased bowl and place in refrigerator or allow to rise and shape rolls. Bake.
Boil sausage 10 minutes; drain. Roll out or pat each biscuit to twice the original size. Cut biscuit in half. Wrap a sausage in each half biscuit. Place on greased baking pan. Melt butter or oleo and brush on top of each one. Bake at 350° until done.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Beat peanut butter and butter with electric mixer. Add eggs, sugar and vanilla. Stir in flour. Bake 30 to 35 minutes. Cool and cut.
Cream butter and Crisco. Add sugar; beat well. Add 1 egg at a time, beating good after each egg. Sift flour; measure. Add baking powder; sift 3 times. Add flour and milk alternately beating well after each addition; add vanilla. Bake 1 1/2 hours at 325°.
Add boiling water to Jell-O and dissolve well. Add frozen strawberries and stir until separated. Add mashed bananas and pineapple. Mix well and refrigerate until thick, but not set. Pour half of the mixture into mold. Spread sour cream over. Add remaining Jell-O on top. Refrigerate overnight or several hours.
In a large skillet, heat oil. Add onions and garlic. Cook until onions are tender. Remove onions and set aside. Add more oil if needed; brown chicken for 15 minutes. Return onions; add rest of ingredients except rice and cook for 30 minutes, covered. Chicken is done when easily pierced with a fork. Remove bay leaves and serve over hot rice.
Combine all ingredients except lettuce, bacon and cottage cheese. Chill 2 hours or overnight. Tear lettuce. Pour on dressing and spread cottage cheese and bacon throughout.
Cook beef in skillet until lightly browned; drain. Add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly.
Mix all ingredients except pumpkin until blended. Add pumpkin. Cook in a 9 x 13 x 2-inch pan for 30 minutes or less.
Cook whole chicken on top of stove simmering until done. Also add the onion and celery. After chicken is cooked and cooled, bone and cut into small pieces. Place in bottom of 9 x 12-inch baking pan. Then heat in pot 1 cup of the chicken broth, 1 can cream of chicken soup and 1 can cream of celery or cream of mushroom soup. When hot, pour over chicken. Prepare Stove Top stuffing, according to directions. Then sprinkle over casserole. Bake in oven for approximately 1/2 hour at 350°, uncovered. This can be served over rice, noodles or plain.
Roll out dough to thickness of pie crust. Cut out shapes with small cookie cutters. Poke holes in cookies with a fork. Sprinkle with cinnamon and sugar. Bake at 375 degrees for 8 - 10 minutes.
Heat oven to 350°. Put margarine into a 13 x 9-inch baking pan and put in oven to melt. Remove pan from oven and stir in graham cracker crumbs. Press crumbs into an even layer with rubber spatula. Pour sweetened condensed milk evenly over crumb layer. Sprinkle with remaining ingredients. Press down with fingertips. Bake for 25 to 30 minutes until golden. Let cool on wire rack. Cut into 24 squares. Makes 12 servings.
Brown ground meat and onion, seasoned with salt and pepper. Drain. Mix with chicken and mushroom soups, evaporated milk, green chilies and enchilada sauce. Layer all ingredients, beginning with meat mixture and ending with Doritos and cheese. Place in a large greased casserole dish or 2 small dishes. Bake at 350° for 30 minutes.
Cream butter; add sugar and eggs; beat well. Combine flour, cinnamon, allspice and cloves. Alternating sour cream and combined dry ingredients, add to creamed mixture. Add jam. Pour into loaf pan and bake at 350° for 40 minutes.
In a medium bowl, combine egg, cheeses, parsley, salt and pepper. Cook and drain pasta according to package directions. Rinse and drain. Spoon cheese mixture into pasta shells. Arrange in a 9 x 13-inch glass baking dish. Cover pasta shells with sauce. Bake in a 350° oven for 30 minutes.
Cut up the chicken breast in wedge style, like hot dogs. Wipe chicken breast with damp paper towel. Sprinkle with salt and pepper. In a bowl, beat together the egg and mustard. In another separate bowl, combine the Parmesan cheese and bread crumbs. Dip chicken in egg mixture, then roll in cheese mixture until evenly coated. Let this set for about 10 minutes. Saute chicken on both sides in heated oil or margarine for 10 to 20 minutes until tender.
Cover beans and hominy 8 hours or overnight. Drain. Discard liquid. In 6 to 8-quart Dutch oven, combine beans, hominy (if using canned hominy, add last 30 minutes of cooking), chicken broth, garlic, carrots, onion, artichokes, ham, sausage, parsley, sage and rosemary. Heat to boiling. Reduce heat. Cover; simmer 2 hours until beans are tender. Add canned hominy, if using. Remove ham and sausage. Cut into bite-size pieces. Return to soup. Season to taste.
Combine all ingredients. Refrigerate overnight. Before serving, add slices of lime, orange and lemon.
Combine crumbs, butter and 1/3 cup chopped pecans in small bowl. Mix. Reserve 2 tablespoons of mixture of topping. Press crumbs in bottom and sides of 9-inch pie pan. Chill for 20 minutes.
Preheat oven to 350°. Grease casserole dish. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters and place in bag and shake well. Arrange in casserole. Melt butter and brown sugar and pour over biscuits. Bake for 30 minutes. Cool 10 minutes in baking dish. After 10 minutes, turn upside down onto platter. Serve warm.
In 2-quart casserole, crumble ground beef. Cook in microwave on High 5 to 6 minutes until meat is no longer pink, stirring after half the cooking time. Drain. Stir in spaghetti sauce, water and 1 teaspoon salt. Cover with plastic wrap. Cook on High 4 to 6 minutes, stirring after half the cooking time. In a medium bowl, combine Ricotta and Parmesan cheeses, eggs, pepper, 1 1/2 cups Mozzarella cheese and 1/2 teaspoon salt. Stuff manicotti with cheese filling. In a 13 x 9-inch baking dish, arrange manicotti in single layer; add meat sauce to completely cover. Sprinkle with remaining Mozzarella. Cover dish with plastic wrap. Cook on Medium-high for 30 to 35 minutes, rotating dish 1/2 turn during cooking. Let stand 5 minutes.
Sift together flour, salt and soda. Set aside. In a large mixing bowl, beat butter to soften. Add sugar and beat until fluffy. Add egg and vanilla; beat well. Stir in flour mixture. Stir in dates and nuts. Drop by teaspoons into corn flakes and roll until covered. Place on ungreased cookie sheet; flatten slightly and bake at 375° for 10 minutes. Do not overbake.
Spray miniature cupcake tins with Pam. Push wontons in cups and spray again lightly. Bake wontons at 350° for about 4 to 7 minutes. Watch.
Preheat oven to 325°. In a bowl, cream together sugar and butter. In second bowl, mix soda with water. Add applesauce. Add this to the butter mixture. Stir. Add dry ingredients, including spices. Blend together well. Mix in raisins. Pour into greased and floured 9 x 13-inch cake pan. Bake for 35 to 45 minutes or until toothpick comes out clean when inserted into center of cake. Sprinkle with powdered sugar.
Blend together. Bake at 350° for 20 minutes. Serve warm with crackers or chips.
In medium saucepan, combine sugar, flour, cornstarch and dash of salt. Gradually stir in 1 1/2 cups water. Stir over medium-high heat until thickened and bubbly. Reduce and cook for 2 minutes. Remove from heat. Separate egg yolks and set the whites aside for meringue. Add yolks to mixture and bring to a gentle boil for 2 minutes. Remove from heat and add butter, lemon peel and lemon juice.
Mix all ingredients together in a large tub pan. Bake at 350° for 1 hour.
Sift together flour, soda and salt. Set aside. Measure butter or margarine and sugar into large mixing bowl. Beat until well blended and smooth. Add egg and vanilla; beat well. Add sifted dry ingredients; mix until combined. Stir in Rice Krispies, chocolate morsels and raisins. Drop by level measuring teaspoonful onto lightly greased baking pans. Bake in moderate oven (350°) for about 12 minutes or lightly brown. Remove immediately from baking sheets. Cool on wire racks.
Rub a trimmed filet of beef with butter and with pepper to taste. Roast it in a moderately hot oven (375°) for 25 to 35 minutes, depending on the size of the filet. Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn. (Medium is 160° on meat thermometer.)
Sift flour, sugar and salt together; cut in butter. Add vanilla to the eggs and beat until light and frothy. Mix thoroughly into flour mixture (if eggs are large, add just enough flour so dough can be handled). Knead on lightly floured board for 3 minutes. Roll dough about 1/8-inch thick and cut with floured knife into strips 1 1/2-inches wide and 4-inches long. Make a slash 1-inch long in center of each piece. Lift and carefully slip one end through the slit.
Combine oil, sugar and eggs in large bowl. Add apples and stir. Add nuts, flour, salt, soda and spices. Stir well. Add vanilla. Pour into 9 x 13-inch cake pan which has been greased and the bottom lined with waxed paper. Put cake into cold oven. Turn temperature to 325°. Turn oven on and bake 1 hour or until done. Ice with Penuche Icing.
Mix juice, rice, pepper, shrimp and onion. Place in casserole dish. Top with bread crumbs (mixed with melted margarine). Bake at 350° for 25 minutes.
Shred chicken. Butter a 13 x 9 casserole dish. Crush Doritos and layer bottom of dish. Layer shredded chicken on top of Doritos. Mix Ro-Tel, soups, and milk. Spread soup mixture over chicken. Sprinkle cheese on top and bake uncovered at 350° for 45 minutes.
Put 1/2 of corned beef into cheese mixture. Use the rest to roll the cheese ball in.
Prepare carrots; cool slightly. Combine remaining ingredients. Pour over carrots. Refrigerate 24 hours before serving. Use as relish with meats.
Bake yellow cake. Cool. Punch holes with fork. Spoon Jell-O mixture over cake (Jell-O and water). For topping, mix Cool Whip, vanilla pudding, cold milk and vanilla. Refrigerate.
Trim and discard excess fat from ribs; cut between bones into individual pieces. Heat 2 tablespoons of the oil in a wide frying pan over high heat. Add ribs and cook, stirring often, until browned (about 4 minutes). Remove from pan from heat and let cool briefly. Add water and soy and return pan to low heat; cover and simmer until ribs are fork-tender (about 30 minutes). Meanwhile, prepare cooking sauce and set aside.
Mix all together and pour into an unbaked pie shell. Bake 45 minutes or until firm in a 350° oven.
Mix sugar and eggs; beat well. Add milk and continue beating until well mixed. Add 2 cups of water and flavor. Put into pot and heat until hot, stirring constantly. Remove from heat and cool. Add favorite fruits or nuts and freeze.
Grease 9 x 5 x 3-inch pan. Sift flour, baking powder, salt and soda. Cream butter or margarine with sugar until fluffy in a large bowl. Beat in eggs, one at a time. Bake at 325° for 1 hour and 20 minutes or until golden brown. Cool on rack. Wrap and store overnight for easier slicing.
Spread pineapple on bottom of greased 9 x 13-inch pan. Spoon pie filling on top. Dump in cake mix; dot top with butter. Sprinkle with chopped nuts on top. Bake at 350° for 50 to 60 minutes.
Soften the cream cheese and spread in a 9 x 13-inch pan, preferably glass. Mix all remaining ingredients and spread on top of cream cheese. Top with Monterey Jack and Cheddar cheeses. Bake at 350° for 1/2 hour; warm in microwave if necessary.
Fry bacon until fully cooked and crisp. Get medium-size pot. Put all vegetables in pot. Heat for 15 minutes on medium-high. Then put in bacon with bacon oil. Mix all together in the pot and serve.
Cook eggs, milk, sugar, oleo and vanilla until thick like pudding, about 12 to 15 minutes. Add coconut and pecans. Cool and spread.
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place; drain. In a large kettle, mix sugar, spices and vinegar. Bring to a boil; boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into 8 hot pint jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps and process 15 minutes in boiling water bath.
Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and shortening. Beat just until smooth. Pour into a greased pan. Bake 20 to 25 minutes until lightly brown or toothpick inserted in center comes out clean.
Place the sugar, corn syrup and water in saucepan over low heat. Stir until sugar is dissolved, then cook to 225° (a little dropped into cold water forms a hard ball). Remove from heat; pour, beating constantly, in a fine stream into 3 egg whites. Continue beating until mixture holds its shape and loses its gloss. Add the vanilla and broken nuts. Drop quickly from tip of buttered spoon onto waxed paper in individual peaks.
Mix sugar, salt, celery seed, turmeric and vinegar, then pour over cucumbers, green peppers and onions. Put in quart jars and refrigerate. Makes approximately three quarts. Keeps all winter.
Mix together dry ingredients. Mix buttermilk, egg and oil together and add to dry ingredients. Let sit in refrigerator overnight. May be stored in fridge up to 6 weeks. Take out what you want and leave the rest in the refrigerator. Bake at 400° for 15 to 20 minutes.
Mix all ingredients together. Pour filling in pie shell. Bake for 35 to 40 minutes at 350°. Filling will become firm as it cools. Allow pie to cool before cutting.
Layer on crackers: 2 packages cream cheese mixed with milk to cream it, onion, shrimp and egg. Salt and pepper between layers.
Combine margarine, vanilla and salt; blend well. Gradually beat in sugar. Blend in flour. Add chocolate chips and 3/4 cup nuts; mix well. Press evenly into ungreased 15 x 10-inch pan. Spread remaining 1/4 cup nuts over top and press lightly. Bake at 375° about 25 minutes or until golden brown. Cool, then break into irregular pieces. Makes about 2 pounds of crisp cookies.
Boil chicken and remove from broth when done. Debone chicken. Cook broccoli and drain. Cook spaghetti in chicken broth (do not drain). Add cooked broccoli, chicken, green onions, pimento, mushroom & celery soup, milk and cheese in spaghetti and chicken broth. Pour in large casserole and bake at 325 degrees for 30 minutes.
Wash, then pat chicken dry with paper towels. Season on both sides with salt and pepper. Dust very lightly with flour, shaking off any excess.
Mix sugar syrup, Kool-Aid and juices. Pour over ice in a punch bowl. Add ginger ale or Sprite. Serves 50. A ring of frozen sweetened cherry Kool-Aid is nice to put in punch bowl.
Cream butter and cheese. Blend in egg and vanilla. Add cake mix 1/3 at a time; mix well. Chill dough for 1/2 hour. Heat oven to 375°. Drop by scant teaspoonful on ungreased baking sheet or before chilling, roll between wax paper and slice to bake. Bake for 8 to 10 minutes. Cool slightly before removing from baking sheet.
Sprinkle the salt in the frying pan so meat won't spatter. Then put the ground beef, the onion, green pepper and pepper in pan. Cook over moderate heat, stirring and breaking meat into small pieces. Cook until the meat is light brown and the onion and green pepper are tender. Spoon extra fat off meat and then add beans, tomatoes and chili powder. Bring to a slow bubble, then stir. Reduce the heat, cover with a lid and simmer for 20 to 30 minutes or more. Makes 6 servings.
Mix with the boiling water and dissolve the cinnamon candy and pour over apples and bake.
Mix jello according to directions and cool. Then add strawberries to jello and let slightly jell. Prepare pudding mix. Crumble one cake in a pan. Pour strawberry mixture over first layer, then crumble other cake over berries. Pour pudding on top of this. Top with Cool Whip; refrigerate.
Cover baking sheet with waxed paper. Cut walnut halves into large pieces and arrange into 28 to 30 clusters, spaced 1-inch apart. Put caramels and butter in top of double boiler. Set over hot water until caramels are melted, stirring occasionally. Remove from heat; add vanilla and stir until butter, vanilla and caramels are thoroughly mixed. Drop by teaspoons onto walnut clusters, making sure caramel touches all walnut pieces. Cool. Melt chocolate with shortening over hot (not boiling) water. Spread over caramel and nut clusters and allow to set before removing from waxed paper. Store in tight container in cool place. Makes 28 to 30 turtles.
Drain juice from cocktail and pineapple. Slice bananas into juices. Add instant pudding and mix. Add fruit and mix well, then refrigerate.
Cream together shortening and sugar. Add bananas and milk. Mix well with mixer; add eggs and blend. Mix flour, soda, baking powder, salt and nutmeg together. Stir into cream mixture. Fold in 1 cup chopped nuts. Bake at 375° for 30 minutes, then 325° for 25 minutes.
Combine sugar, cornstarch, salt and pepper in a 1-quart casserole. Stir in vinegar and beet liquid. Add beets. Cover. Microwave on High 4 to 5 minutes until slightly thickened. Let stand 3 minutes before serving.
Place eggplant in colander. Toss with salt and let sit for 1 hour to remove moisture. Pat dry.
Beat cream cheese and egg well. Blend in sugar and flour, gradually beating until well blended. Stir in cherries. Set aside.
Combine Seven-Up and marshmallows in saucepan. Cook until melted. Add jello and stir until dissolved. Cream the cheese in mixing bowl. Add hot mixture to cheese and beat until smooth. Add pineapple and nuts. Chill until almost set. Fold in Cool Whip and mayonnaise. Pour into oblong dish or mold. Refrigerate until set.
Cook ground beef, onion and celery until tender. Drain almost all. Dissolve bouillon in boiled water and add honey or sugar. Mix rest of ingredients into a large Dutch oven or casserole dish. Bake at 375° uncovered for 1 to 1 1/4 hours. Excellent on hot dogs, corn chips or as a side dish.
Beat butter and sugar. Blend in eggs and vanilla. Gradually add flour. Stir in candy and nuts. On greased cookie sheet, drop by tablespoons 3 inches apart. Press 3 to 4 additional candies in each cookie. Bake at 350° for 10 to 12 minutes. Makes 2 dozen.
Separate eggs. Grate lemon rind. Cook first 5 ingredients and egg yolks until the mixture thickens, stirring occasionally. Cool before putting into 9-inch pie shell.
Mix yeast with 1/2 cup water and 1 teaspoon sugar and let stand 5 minutes. Mix together all ingredients in the late afternoon. Let rise; punch down and before going to bed, make into buns or cinnamon rolls. Let rise all night on countertop covered with a towel. Bake in morning at 325° for 20 minutes.
Wrap each chicken breast with a slice of dried beef, then a slice of bacon. Place in foil-lined pan. Mix cream of chicken soup, mushroom soup and sour cream. Pour over chicken. Cover with foil. Bake at 300° to 325° for 3 hours. Last 10 to 15 minutes, uncover and let bacon brown.
Cut chicken into chunks. Dip in beaten eggs. Place in bread crumbs until covered. Drop in hot deep fryer. Cook 2 to 3 minutes, until golden brown.
Mix dry ingredients and coat chicken. Place in baking pan or dish and bake at 425° for about 45 minutes.
Melt butter in a heavy pot over medium heat. Add onion, garlic, celery and pepper. Cook until limp and tender, but not brown. Add all remaining ingredients and bring to a boil. Reduce heat and cover; simmer for 1 hour, stirring occasionally. Remove from heat and allow to cool. Remove bay leaves, then blend in blender, food processor or force through a sieve. Keep refrigerated.
Grease 3 quart casserole. In large bowl, combine all ingredients. Spoon into greased casserole. Cover; refrigerate 8 hours or overnight. Heat oven to 375°. Allow casserole to stand at room temperature for 15 minutes. Bake uncovered for 60 to 70 minutes or until hot and bubbly. Makes 7 (1 cup) servings.
Cream sugar and butter. Add eggs and beat well. Stir in rest of ingredients. Pour mixture into an unbaked 9-inch pie shell. Bake at 325° for about 40 minutes.
Mix cabbage and onions. Dissolve sugar in vinegar. Add oil and soy sauce. Mix with cabbage. Melt butter in skillet over low heat. Carefully brown seeds, almonds and noodles (this browns quickly). Add to cabbage mixture just before serving so noodles will be crunchy. Serves 20 to 25 people.
Mix Ricotta cheese, sugar and cream cheese. After mixing, add eggs and beat well. Add vanilla, flour and sour cream. Beat well. Bake in a buttered spring-form pan at 350° for 1 hour or until done. Cool for 1 hour and refrigerate.
Combine first 9 ingredients in cast iron skillet. Warm in 325° oven. Add boiled, drained wieners. Bake in oven for 30 minutes. Spoon sauce over wieners after 15 minutes.
Place sour cream in bowl. Sprinkle dry soup mix over sour cream; mix well. Refrigerate several hours or overnight before serving.
Mix all ingredients. Add enough milk until you fill churn. Freeze. You can make this recipe anyway you like. You can add fruit or nuts.
Melt together first 3 ingredients. Stir in marshmallows and peanuts. Spread in well-buttered 9 x 13-inch pan. Store in refrigerator to set. Cut into squares.