HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crumbs, coconut and nuts. Beat egg whites with salt and vanilla until frothy. Gradually add sugar and continue beating until egg whites form stiff peaks. Fold in graham cracker mixture. Spread in greased 8 x 8-inch pan. Bake at 350° for about 30 minutes. Cool. Serve with ice cream. Makes 6 to 8 servings.
Cook pasta according to package directions, rinse with cold water and drain. Mix all ingredients together. Cover and refrigerate 2 hours before serving. My personal preference is Pietros Italian dressing.
Mix 1/4 cup water with unflavored gelatin and let set 5 minutes, then warm to dissolve. Let cool. Add cherries and juice. Let set in fridge until partially thick (about an hour). Add to Cool Whip, vanilla and almond. Frost cake. Top with nuts. Keep in fridge. Good.
Beat yolks, salt and sugar in top of double boiler. Stir in lemon juice and grated rind. Cook over hot, not boiling water, until mixture thickens and coats spoon. Remove from stove and chill. Beat egg whites until stiff and fold in whipped cream and cooked mixture. Sprinkle half of the wafer crumbs in freezing tray, then pour in mixture. Top with remaining crumbs and freeze until firm. Serve in finger-length slices. Serves 6.
Combine these 4 ingredients in a large saucepan. Mix well. Bring to a boil, then cook over slow heat until it forms a soft ball when dropped in cold water. Remove from heat and add 1 1/2 teaspoons vanilla and 1 tablespoon oleo. Let cool and beat until almost firm. Spread in buttered platter and cut in squares.
Break spaghetti into 3 pieces and cook. Combine with other ingredients. Chill and serve.
Melt butter in saucepan and add bell pepper and cook gently about 3 minutes. Stir in flour and milk gradually. When smooth add tomatoes, salt and pepper. Cook slowly until thick, stirring constantly (about 15 minutes). Add tuna fish and cook 2 minutes more. Serve over buttered toast.
Mix popcorn, peanuts and candy in a large bowl. In a saucepan, melt butter and marshmallows; add oil. When melted, pour over popcorn mixture and combine. Press into a greased tube or Bundt pan. Press down firmly. Refrigerate for several hours. Remove from pan and enjoy.
Butter and flour a 9-inch spring-form pan. Preheat oven to 375°. Pour coffee into a small, heavy saucepan. Add chocolate and stir over low heat until chocolate melts. Mix in sugar, then almonds and stir vigorously, still over low heat, until blended. Take off heat and chill briefly.
Cream together cream cheese and milk. Add rest of ingredients to cream cheese mixture and blend well. Put into graham cracker crust (6 ounce pie crust) and freeze. Remove from freezer 10 minutes before serving time.
Beat 3 egg yolks and 1 whole egg slightly; add 2/3 cup sugar, flour and cornstarch which have been sifted together. Stir all together into uncooked pie shell and bake for 30 minutes at 350°.
Combine butter and graham cracker crumbs. Add condensed milk and remaining ingredients, stirring until well blended. Spoon into midget paper cups (1 3/4-inch). Bake at 375° for 25 to 30 minutes. Cool completely on wire rack.
Mix all ingredients and bake in skillet, which has been greased and floured, at 400° to 450°.
Heat butter in frying pan over medium heat. Add rice and saute along with onion and garlic until golden. Add meat and cook, stirring, until meat is browned and crumbly. Add tomatoes and then liquid, mushroom sauce, tomato sauce, mushrooms and their liquid, oregano, chili powder, pepper and salt. Mix well. Cover and simmer over low heat, stirring once or twice for 1 hour or until rice is tender. Serves 6.
In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla. Top each with two ham slices. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into slices.
Soften cream cheese. Stir together softened cream cheese and sour cream until well blended. Add taco seasoning. Stir well. Layer mixture in container. Pour picante salsa on mixture. Distribute evenly. Dice tomatoes. Spread tomatoes evenly over mixture. Top with taco shredded cheese. Serve with tortilla chips. Refrigerate remaining dip.
Mix sugar and water together and cook until sugar dissolves. Let cool. Mash fruit. (Note: If using peaches, peel and discard pit.) Add orange and lemon juice to mashed fruit. Mix well. Add sugar water; mix well. Pour into ice cube tray. Freeze until firm enough to hold popsicle stick. Place stick into middle; return to freezer. Freeze until solid.
Soak bread cubes in milk. Mix with onion, meats, eggs, salt and pepper. Shape meat mixture into walnut-sized balls. Place on broiler pan in oven at around 350° until almost done.
Mix ingredients well. Fill 1 (9-inch) pie shell. Bake in hot oven at 400° for 15 minutes. Reduce heat to 350° and bake for 30 minutes. (Bake longer if filling will appear softer in center; it will get stiff enough after cooled.) Put foil around sides of crust during baking to prevent burning.
Meat Sauce: Brown meat and onion. Then mix tomato sauce, basil, oregano, salt and pepper. Bring to boil; reduce heat. Cover and simmer 15 minutes. Stir occasionally.
Cut out small hole in top of tomatoes. Combine crumbled bacon with Tabasco sauce; sprinkle bacon mixture into tomatoes. Serve with food picks.
Boil noodles until tender and drain. Melt butter. Add ground steak, green pepper and onion; brown. In a buttered baking dish, add layer of noodles, meat and corn until all are used. Season well. Add tomato soup and bake 1/2 hour at 350°. Makes 6 servings.
Cream sugar and shortening. Add eggs, one at a time. Add bananas and spices. Combine flours and soda. Add to creamed mixture, mixing well.
In large bowl, beat margarine, Crisco and sugar thoroughly. Add eggs,	1 at a time, beating after each addition. Mix baking powder, salt and flour. Add extract to milk. Add milk and flour mixture alternately to egg mixture, ending with milk. Pour into Bundt pan and place in 350° oven. Bake for 1 1/2 hours or until done.
Melt butter in saute pan until it foams. Add mushrooms and saute on high. When mushrooms drop their water add sherry and boil hard until syrupy. Then add whipping cream, herbs and salt and pepper. Serve when liquid reduces by half.
Combine chicken and dressing in a large bowl. Cover and marinate in refrigerator for 30 minutes. Cook macaroni according to package directions, omitting salt and fat. Drain well. Add macaroni and remaining ingredients to chicken mixture in bowl. Toss gently to coat well. Cover and refrigerate at least 2 hours before serving. Yield: 8 servings. Serving size: 1 cup. Calories per serving: 116. Protein per serving: 11 grams. Fat per serving: 1 gram. Cholesterol per serving: 25 mg.
Using electric mixer; beat margarine and shortening. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk. Still using electric mixer, add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and lined 8 or 9-inch cake pans and bake at 350° for 45 minutes or until sides break loose from pan. Remove cake from oven. Set on rack to cool.
Heat oven to 350°. Grease and flour loaf pan. Beat ingredients in large mixer bowl at low speed, scraping bowl constantly. Beat on medium speed 3 minutes. Pour into pan. Bake until wooden pick inserted in center of pan comes out clean (55 to 60 minutes). Cool for 10 minutes; remove from pan. Cool completely before serving.
Peel potatoes and slice potatoes, onion and green pepper. Layer potatoes, onion and green pepper, alternating, until all are in the casserole. Add the can of soup to top. Cover and bake at 350° for one hour.
Put shortening, sugar and salt in a large bowl. Pour in scalded milk. Stir until shortening is softened and lukewarm. Dissolve yeast in 1/4 cup warm water. Add to milk about 5 cups of flour. Stir until all flour is moistened. Add yeast. Beat until dough is shiny. Add enough flour to make soft dough that can be handled. Turn out on floured surface and knead until smooth. Put in greased bowl twice to grease all over. Cover with waxed paper and clock. Let rise until double in bulk, from 1 to 2 hours.
Saute onion and celery in butter. Stir together with mint and bread. Season with salt and pepper. Add egg; mix lightly. Place lamb in a shallow baking dish; brush with creme de menthe, if desired. Pile stuffing on top of chops. Bake at 350° for 1 hour. Yield: 8 servings.
Combine pie filling mix, milk, chips and butter in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Plastic wrap may be placed on pie filling before chilling. Garnish with Cool Whip and sprinkle with chocolate curls or grated chocolate, if desired.
Grease Bundt pan. Cut biscuits into quarters. Roll pieces in sugar/cinnamon mixture and put into Bundt pan. Scatter pieces all around pan. Cook brown sugar/butter/cinnamon mixture until it comes to boil. Boil for 3 minutes. Pour over biscuit pieces. Bake at 350° for 25 to 30 minutes. Let stand in pan for 10 minutes after taking out of oven, then "dump" on plate.
Remove stems from mushrooms. Place caps upside-down in a casserole dish. Put stems, garlic powder, bread, Parmesan cheese, parsley and pepper in food processor. Blend until mixture is crumbly, then add melted butter to this mixture. Spoon mixture (stuffing) onto mushroom caps. Bake at 350° for 15 minutes, uncovered. Then top with Mozzarella cheese and bake for 15 minutes more.
Saute vegetables and garlic in oil. Add meat and brown, then add stewed tomatoes and tomato sauce. Season to taste with Italian seasoning and salt and pepper.
Cut steak in bite size cubes. Coat with flour; brown in butter. Add onion, parsley, garlic, bay leaf, salt and pepper. Stir in mushrooms, Burgundy and water. Heat mixture to boiling. Reduce heat and simmer, covered, 1 hour or until tender. Serve over hot rice or noodles. Serves 6.
Combine first 5 ingredients. Mix them on high speed until creamy, then beat at least 5 more minutes on high speed. Pour into pie crust. Freeze. Thaw for a few minutes before serving. Top with warm fudge sauce and sprinkle on a few peanuts. Enjoy!
Spread marshmallow cream. Mix confectioners sugar, cocoa, pecans and milk. Spread over marshmallow cream.
Blend all ingredients. Bake in unbaked pie shell for 30 to 40 minutes at 350°.
Mix; store in covered container. Use 1/3 cup mix per 1 cup hot water.
In large saucepan over medium-high heat, cook pork and beans, sausage, steak sauce, onion and apple, stirring until mixture boils. Reduce heat; simmer 20 minutes. To serve, garnish with apple.
Heat oven to 325°. Grease pie pan. Mix apples and spices. Turn into pie pan. Beat remaining ingredients 15 minutes in blender until smooth. Pour into pie pan. Sprinkle with Streusel. Bake 55 to 60 minutes.
Melt margarine in 13 x 9-inch baking dish. Mix flour, sugar and milk. Pour 1/2 flour mixture in dish; add berries, then remaining flour mix. Bake at 400° for 45 minutes.
Blend sugar, egg yolks and butter together in few fast stirs. Add sifted dry ingredients and lemon rind alternately with milk. Rub sides of wide shallow baking dish with lard. Fill bottom with quartered peaches. Bake in moderate oven, 350°, about 30 minutes. Cover with meringue.
Spread spaghetti sauce (without meat) onto rye bread slices. Top with cooked, sliced pork sausage, mushroom slices and grated cheese. Place on cookie sheet; heat in a 350° oven for 5 minutes.
In sauce pan put sugar, Karo and water. Cook to 290 degrees. (Beat with a little extra peanut butter.)
Cook sliced carrots in salted water until fork-tender. Drain well. Add onion, bell pepper and celery to carrots. Set aside. Mix and bring to a boil soup, sugar, oil, vinegar, mustard and Lea & Perrins. Pour this hot mixture over the carrot mixture. Refrigerate overnight. Keeps well in a tight container, refrigerated.
Mix Kool-Aid drink mix with sugar and water in glass measuring cup, stirring until the drink mix is dissolved. Pour evenly into plastic ice cube tray, lightly sprayed with no-stick cooking spray. Freeze for 3 to 5 hours or until firm. Remove cubes from tray and place in serving bowl or on plastic tray. Add Kubes to any flavor prepared Kool-Aid for a special treat. Makes about 14 cubes.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly. Fold topping into the mixture. Pour into pie crust and sprinkle with chopped nuts. Freeze until firm. Cut and serve.
Mix dressing and seasonings. Place fish in baking dish. Brush with 1/2 of the dressing. Broil 5 to 8 minutes, 2 to 4-inches from heat. Turn fish over and repeat.
Soften cream cheese, then cream in a large mixing bowl. Add sugar and vanilla. Fold in Dream Whip. Pour into graham cracker crust. Chill. Ready in 30 minutes.
Mix hamburger with garlic powder. Shape into small balls. Brown in frying pan; drain. Mix chili sauce and jelly; heat well. Add meatballs and wieners. Let simmer in sauce. The longer they simmer, the better it tastes.
Mix white sugar and cinnamon. Quarter each biscuit and dip in sugar cinnamon mixture. Put into oiled or sprayed bundt pan.
Drain pineapple and mix with pie filling. Add remaining ingredients and mix well. Place in a bowl and refrigerate for 4 to 5 hours before serving.
Beat together butter, sugar, eggs and vinegar. Add coconut, raisins and nuts. Pour in an unbaked pie crust. Bake at 350° for 30 to 40 minutes. Double recipe for two pies.
Sift flour and salt. Cut shortening in mixture the size of small peas. Add ice water; mix until a small ball. Roll on floured board. Bake at 450° for 15 minutes, then turn down to 325° for 35 minutes.
Brown sausage, pour off fat. Stir in green pepper and onion; cook until soft. Add stewed tomatoes, tomato sauce, macaroni, sugar, salt and chili powder. Stir well. Cover skillet. Simmer 20 minutes. Add sour cream. Stir until hot. May serve with grated cheese.
Parboil ribs with salt to flavor till tender, about 1/2 hour. Drain off water and let steam dry.
Melt the butterscotch bits in a pan over low heat. Add noodles and peanuts to the melted butterscotch bits and stir. Drop large spoonfuls of the mixture onto cookie sheets lined with waxed paper. Shape each nest with your fingers. Put 4 or 5 jelly beans into each and refrigerate.
Combine soups, sour cream, onion soup mix and ground beef. Simmer for 10 minutes. Pour over cooked egg noodles. (Cook noodles according to directions on package.)
Squeeze as much juice as possible from the thawed spinach. To the beaten egg, add spinach, Ricotta and cottage cheeses and salt. Mix well.
Fill 10-ounce bar glass 2/3 full of shaved ice. Stir in ingredients and garnish with 2 sprigs of mint.
Crush Oreo cookies in blender. Set aside until needed. Cream together the oleo, cream cheese and powdered sugar. Set aside.
Cream sugar and butter or margarine until fluffy. Add egg yolks, lemon juice and lemon extract until mixture is light. Mix in flour and salt until blended. Form a cylinder 1-inches in diameter. Wrap and chill for several hours or overnight. Slice chilled dough 1/8-inch thick onto greased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned around the edges.
Preheat oven to 300°. In medium bowl, combine flour, soda, salt, ground ginger, allspice and pepper. Mix well and set aside. In large bowl, mix sugar and butter with electric mixer at medium speed. Add egg and molasses and beat until light and fluffy. Add flour mixture until combined. Chill the dough for 1 hour.
Cut corn off cob. Put in skillet and add about 1/2 cup of water (or more depending on what your amount is). Then add sugar and salt to taste. To thicken, mix about 2 tablespoons of flour and water to make paste. Add to corn.
Cream the butter and sugar together in an electric mixer. Beat the eggs, one at a time. Combine the citron, prunes, raisins and pecans in another bowl. Add the flour to the fruit and nuts; toss together so that everything is coated with flour. Add to the butter and egg mixture, along with the remaining ingredients. Blend for 1 minute so that all is incorporated. Grease and flour a souffle dish, about 7 x 4-inch. Add the heavy batter and bake in a preheated 350° oven for 50 to 55 minutes, or until nicely browned. Serve warm by spooning out or cool and cut into pieces. Garnish with the whipped cream or Hard Sauce. Serves 8.
Beat eggs with 1/4 teaspoon salt in small bowl. Heat 2 tablespoons of peanut oil in wok over medium-high heat for 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces. Remove cooked eggs and set aside. Heat 3 tablespoons peanut oil in wok over medium-high heat for 1 minute. Add green onions and cold rice. Stir-fry 5 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in cooked eggs, pepper and sesame oil.
Fry and drain bacon, set aside, leaving 2 Tbsp of grease in the skillet. Mix sugar with flour and add egg. Mix vinegar with water. Add both mixtures together, and pour over grease in skillet. Cook over low heat until slightly thick. Pour over lettuce and garnish with hard boiled egg slices and crumbled bacon.
Pack cucumbers in jars with garlic and dill to taste. Boil remaining ingredients and pour over cucumbers.
Whip bananas until very light. Cream the butter and sugar; add eggs. Stir in flour, soda, vanilla and nuts. Pour into prepared pan. Bake 1 hour at 350°.
Mix the first 4 ingredients until well blended and add the remaining ingredients. Mix well. Pour into a greased tube pan and bake at 350° for 1 hour and 15 minutes.
While pasta cooks, place milk, butter and crumbled cheese in microwave-safe bowl. Heat on Full power until cheese and butter are melted, stirring often. Stir in cream and grated cheese and serve over hot pasta. Pass additional grated cheese.
In saucepan, melt butter and saute shallots (or onion) and mushrooms for a few minutes. Add white wine, sherry, paprika, salt, pepper, cream and mushroom soup. Simmer for 5 minutes. In a separate pan, heat oil and add the meat, salt and pepper. Brown meat quickly on both sides. Remove the meat from the pan. Add the meat to the sauce. Do not let the meat and sauce boil. Simmer until meat is tender. Add sour cream and mix thoroughly. Serve over cooked noodles.
Drain beans. Fry bacon and crumble into pieces. Dice onion. Mix everything together. Cover and bake at 325° for 1 1/2 to 2 hours. May also be done in a crock-pot. I usually do it in crock-pot for 4 or 5 hours.
Spray bottom of long casserole dish with Pam. Tear 1 angel food cake into pieces and put in dish. Pour prepared instant vanilla pudding over cake. Pour drained crushed pineapple over next, scatter strawberries next. Spread 1 container of Cool Whip over top. Chill until ready to serve.
Preheat oven to 350°. Sift the flour, sugar, cocoa, baking soda and salt into an ungreased 8 x 8 glass baking dish. Make 3 depressions in the dry ingredients. Pour oil into one, vinegar into one and the vanilla extract into one. Pour water over all and mix thoroughly with a fork to moisten all of the dry ingredients. Bake 30 minutes or a toothpick inserted in the center comes out clean. Makes 9 servings.
Preheat oven to 350°. Combine beaten egg whites and sugar; mix well. Add salt, chocolate chips and pecans. Drop by spoonfuls onto ungreased cookie sheet. Turn oven off. Place cookies in oven; leave at least 2 hours or overnight. Makes about 4 dozen.
Wash okra and pack into sterile canning jars. To each jar, add the dill seed, jalapeno peppers, garlic and pepper juice in the amount listed. Bring the water, vinegar and dissolved salt to a boil and pour over the okra in the jars. Seal and let stand at least 6 weeks.
Grease a 10-inch tube pan well with 2 tablespoons butter and sprinkle pan with 1/4 cup sugar to coat; set aside. Cream remaining 1 cup butter; gradually add remaining 2 cups sugar, beating well. Add eggs one at a time, beating well after each. Add vanilla; mix. Combine 2 3/4 cups flour, baking powder and salt and gradually add to creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour; stir until berries are well coated and fold them into batter. Mix well and put in tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan at least 10 minutes; remove and let cool completely.
Mix margarine and sugar; add vanilla and eggs. Mix in flour and nuts. Chill several hours or overnight. Take tablespoon of dough and roll between hands. Shape into horseshoe. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.
Lay chicken in a 13 x 9-inch pan. Mix together next 4 ingredients. Pour over chicken. Bake at 350° for 1 hour covered with foil. Remove foil. Put pineapple slices and green pepper strips on top. Bake without cover for 30 minutes more.
Melt butter in a large pot; whisk in flour and cook over medium heat 5 minutes, whisking constantly. Gradually add warm stock, whisking constantly. Stir and simmer 20 minutes until it is gravy thick. Add pepper and thyme; salt to taste. Add chicken and vegetables and simmer until they are heated through. Pour into a 2-quart casserole; preheat oven to 450°. Beat Bisquick and milk, adding more Bisquick if necessary to make a manageable dough. Turn onto a floured surface. Knead until smooth, about 30 seconds. Roll out large enough to fully cover the top of the casserole. Cut to fit. Bake until golden brown, 10 to 12 minutes.
Butter a 9 x 13-inch pan. Put cubed bread in bottom. Sprinkle with cheese. Mix remaining ingredients. Pour over bread cubes. Refrigerate several hours or overnight. Bake, covered, 50 or 60 minutes at 350°. Uncover and bake 10 or 15 minutes longer.
Mix meat and onion together while browning meat until done. Add all other ingredients to meat. Serve hot.
Season chops with salt and pepper, then brown. Place uncooked rice in a wide, buttered casserole dish and sprinkle with salt. Place chops on rice. Pour undrained tomatoes over chops; sprinkle with oregano. Cover with sliced onion, pepper and bacon. Pour broth over casserole. Bake, covered, for 45 minutes at 375°. Uncover. If dry, add a little water. Bake, uncovered, an additional 15 minutes.
Cut chicken in 1 1/2-inch pieces. Combine bread crumbs, salt and herb mix. Drop chicken pieces in margarine and coat with bread crumbs. Place on broiling pan in single layer. Bake at 400° for 20 minutes.
Heat vinegar and sugar. Pour over sauerkraut mixture. Let stand overnight in refrigerator and serve.
Fry bacon until crisp and crumble up. Mix first 3 ingredients, then add mayonnaise until desired consistency. Add bacon pieces, salt and pepper to taste. Refrigerate and let set. Mix well. Makes a lot.
Line bottom of a 9 x 13-inch baking pan with broccoli. Spread turkey or chicken over broccoli. In medium bowl combine soup, milk and Worcestershire sauce. Pour over turkey. Stir. Bake 25 minutes at 400°. Sprinkle cheese on top. Return to oven for 5 minutes or until cheese melts.
Place sugar, chili powder, cinnamon and cayenne pepper in a zip tight bag. Mix. Spray popcorn with nonstick. Close bag and shake until corn is coated. Yields 6 cups.
Grind nuts, wafers and chocolate chips together. Add remaining ingredients; mix well. Form into small balls and roll in powdered sugar. Store in covered container.
Sift flour, cinnamon, brown sugar and salt together. Cut in butter or margarine until mixture is like coarse meal. Put the fruit in pie plate and spread the crumb mixture evenly over the top. Bake at 400° for 10 minutes and then lower heat to 350° and bake for 30 minutes. Serve warm with ice cream.
Melt margarine. Add onions, peppers and mushrooms and cook until limp. Remove from heat; blend in flour, salt and pepper. Stir in milk and cook until thick. Add cheese, lemon juice, mustard and Worcestershire sauce. Add seafood. Serve over rice.
In a saucepan, brown onion in oil. Add other ingredients and simmer for 20 minutes. Pour over chops or spareribs that have been in baking dish in oven to brown while sauce is simmering. Bake at 350° for 30 to 45 minutes more or until tender.