HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order and form into tiny balls. Bake at 400° for 10 minutes. Makes about 100 bite-size pieces.
Put yolks of eggs, sugar, grated lemon rind and juice in a saucepan. Let come to a boil, stirring all the time. Beat egg whites separately	and fold into the hot mixture. Having removed the mixture from stove, whip the cream and fold into mixture. Pour into dish or tray that has been lined with graham or	vanilla wafer cracker crumbs. Roll crumbs finely. Fill with lemon mixture, cover with more crumbs and freeze.
Bake partially covered in a 2 1/2-quart casserole at 325° for 1 1/2 hours.
Combine all of the ingredients and flavor to taste. Bake on low to medium heat until a straw comes out clean.
Mix all ingredients in a saucepan and simmer for 20 minutes. Serves 20 to 25.
Simmer tomatoes, tomato sauce, water, bouillon, chili powder, kidney beans and Tabasco sauce in large pot for 1 hour.
Cut together with knife until crumbly and add ice water to mix. Handle as little as possible. Makes 18 to 20 balls. Roll out to size of saucer, then put filling in between and go around edge with water on fingertips, then fold and crimp with fork. Have grease in skillet hot. Fry until browned. Drizzle with powdered sugar, water and vanilla, mixed together as soon as done.
Cream butter and sugar until light and fluffy. Add egg yolks and honey. Blend well. Mix fruit and nuts with 1 tablespoon of flour. Add dry ingredients (flour, salt, baking powder and spices) and milk, blend well. Add remaining ingredients and mix. Add fruit and nut mixture and mix well. Fold in beaten egg whites gradually. Bake at 350° in a greased loaf pan for 1 hour. Let cool before removing from pan. Have fun and God bless you.
Brown ground beef and sausage in a large skillet, stirring until it crumbles; drain and return to skillet. Add remaining ingredients and cook over low heat, stirring constantly until cheese melts. Serve warm with corn chips.
Mix syrup and peanut butter in small bowl. Stir in gradually dry milk and powdered sugar. Shape into a roll about 3/4-inch in diameter. Roll may be decorated with chopped nuts. Chill. Cut into 1-inch pieces. (I roll mine in powdered sugar. It helps to keep them from sticking together when you cut it.)
Brown hamburg. Fry tortillas in hot oil by flipping over after 3 seconds (or when small bubbles form in the tortilla). Mix hamburg, onion, beans and a small amount of cheese together in a bowl. Spread a large spoon 1 to 2 tablespoons of mixture on tortilla and roll up. Place in baking dish until full. In same bowl, mix the 3 sauces together, then pour over enchiladas. Spread evenly, then sprinkle over the top. Bake at 375° for 25 minutes.
Cream oleo, sugar, eggs and vanilla. Add other ingredients. Take 1/2 batter and spread on greased cookie sheet. If batter is too stiff, add a little water to thin. Spread cherry pie filling (or any other flavor) over batter. Spread remaining batter over cherry filling and sprinkle nuts over top.
Cream margarine and sugar. Add rest of ingredients. Spoon onto cookie sheet by teaspoonful. Flatten out. Bake at 350° for 15 minutes.
Combine bananas, oil, sugar, milk, vanilla and eggs; mix. Combine flour, soda and salt. Add to banana mixture; add nuts. Bake in greased	loaf pan for 40 to 45 minutes at 350°.
In saucepan, combine first 5 ingredients and 1/4 cup water. Heat slowly, stirring constantly, until heated through. Transfer to fondue pot or small chafing dish. Keep warm over fondue or chafing dish burner. Add water to thin, as necessary. Serve with chips. Makes about 2 cups.
Mix pudding and milk according to package directions. Refrigerate until set. Fold in whipped topping and chocolate chips. Place 24 graham crackers on a baking sheet! Top each with about 3 tablespoons filling. Place another graham cracker on top. Freeze for 1 hour or until firm. Wrap individually in plastic wrap and freeze. Serve frozen. Children love them. Makes 2 dozen.
Brown meat. Mix meat and all ingredients in crock-pot and heat on high for 3 to 4 hours. Or simmer slowly in large pot at least 1 hour.
Wash and pat dry chicken breast. Dredge in beaten egg. Dredge in bread crumb mixture. Bake in 350° oven for 30 minutes.
Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into can and freeze.
Mix all together. Dot with 1 stick of butter and grated Parmesan cheese. Put in 10 x 13-inch casserole. Bake at 350° for 40 minutes.
Bring chicken broth to boil, add rice and cook over low heat for 20 minutes or until rice is tender and broth is absorbed. Remove from heat and cool.
Mix all ingredients together and pour into a 5-inch heart shaped baking tin. Bake at 350° for 15 minutes. Let cool and turn out on a platter. Serve.
Mix graham cracker crumbs and melted margarine to make crust. Press into a 9 x 12-inch pan. Bake 10 minutes at 350°, then allow crust to cool. Mix powdered sugar, milk and cream cheese in small bowl. Beat with mixer until creamy and smooth. Spread over cooled crust. Sprinkle pecans on top and refrigerate for 30 minutes. Mix package of whipped topping and spread over nuts. Top with one can of cherry pie filling. Your pie is ready to live up to its name, a real delight.
Pour fruit into buttered casserole. In mixing bowl, mix sugar, flour and margarine with fingers until crumbly. Sprinkle on fruit. Bake at 325° for 30 to 45 minutes until brown and bubbly. Can use any kind of fruit.
Preheat oven to 350 degrees: Beat together flour, sugar, eggs, and milk. Add coconut and vanilla. Pour into 8 inch deep pie pan and bake at 350 degrees for 45 minutes. Or until knife inserted in center of pie comes out clean.
Cook spaghetti according to package directions. Meanwhile, cook bacon; drain and crumble, then set aside. Combine eggs, Parmesan cheese and milk in a small bowl. Drain spaghetti and return to cooking pan. Stir in egg mixture. Quickly toss and cook until egg mixture is done and coats spaghetti. Stir in bacon and serve immediately with additional Parmesan cheese. Makes 4 servings.
Cook the cranberries and water until soft. Puree in food processor. Add the sugar and juice. Stir until sugar is dissolved. Boil briskly for 5 minutes. Pour into molds. Cover with paraffin.
Peel and chop tomatoes. Chop peppers and onions. Mix all together. Sprinkle salt over mixture and let set in refrigerator overnight. Drain and rinse salt off mixture. Add vinegar, sugar and spices to mixture. Simmer for 30 minutes. Pour into canning jars. Cook in jars for 10 minutes.
Mix all ingredients and let set in refrigerator overnight. Shape into rolls. Wrap in foil. Bake at 350° for 30 minutes. Reduce heat to 250° and bake 30 minutes longer. Open foil; drain. Let rolls set out until dry.
Drain shrimp; put vinegar over shrimp. Drain out vinegar; rinse shrimp. Put on clean paper towel. Pour into mixture of mayo and sour cream. Add onion and garlic powder.
Pour into greased and floured tube pan. Bake at 350° for 75 minutes. Watch closely the last 15 minutes. May burn.
Mix well (with hands, if necessary) after it softens well. Roll into marble size balls. Bake 10 minutes at 400°.
Combine mashed potatoes, butter and salt with beaten egg yolks and form into balls, hearts or other shapes.	Place in a greased baking dish and brush with beaten egg whites. Brown in a 350° oven.
Combine sugar, cornstarch and salt in pan; stir in water and peaches. Bring to boil and boil 1 minute, stirring gently. Remove from heat; stir in butter or oleo, lemon rind and juice and almond flavoring. Cool. Bake in 425° oven for 40 to 45 minutes, using your favorite pie crust recipe.
Place celery, carrots, and green onions in a pan with water. Bring to a boil. Lower heat and simmer 5 minutes. Drain and set aside.
Dissolve butter in boiling water. Beat eggs with sugar, salt and cold water. Dissolve yeast into warm water. Combine mixtures in large bowl, then add in plain flour. Cover bowl with foil and raise overnight in refrigerator. Take out only 1/4 part of dough. Knead and shape. Cut out with biscuit cutter; let raise 1 hour. Bake at 425° until brown.
Cook steak in flour; pound into beef. Brown in oil in 10-inch skillet; push beef to side. Cook onion in oil until tender; drain. Drain potato liquid in measuring cup. Add enough water to make 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper, bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling. Reduce heat; cover and simmer 1 1/2 hours. Rinse beans under running water to separate. Add potatoes, beans and pimento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes. Makes 4 servings.
Prepare Minute rice as directed. Cook green peppers and onions in oil over low heat until tender, but not browned. Blend cornstarch with small amount of chicken stock. Add remaining stock and soy sauce. Gently stir chicken and stock into vegetables. Cook and stir until sauce is clear and thickened.
Place chicken breast on slice of chipped beef. Mix together sour cream, mushroom soup, mushrooms and sherry. Spoon mixture over chicken. Top each serving with a half strip of bacon. Bake, covered, for 3 hours at 300°. Remove cover and brown.
Combine flour, baking powder, cinnamon, soda and salt; set aside. In a mixer bowl, beat together eggs, pumpkin, sugar and oil. Add flour mixture; beat well. Stir in pecans. Spread in ungreased 15 x 10 x 1-inch baking pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.	Frost with Cream Cheese Frosting. Sprinkle with additional chopped pecans. Cut into squares. Makes 24.
Mix 1 cup sunflower kernels and next 7 ingredients. Shape into a ball. Wrap in plastic wrap and refrigerate 8 hours or overnight. Unwrap and roll top side in remaining sunflower kernels. Place on a large plate. Using the chips, about 1 inch from the bottom of the cheese ball stick on flat edge of each chop into cheese ball so the point is sticking out. Continue around the cheese ball until it resembles a sunflower. Serve immediately.
Cook meat in frying pan and drain off grease. Add flour and stir. Then add tomato paste with small can of water. Stir. Then add about two small cans more of water. Delicious over rice.
Pound chicken breast and place a piece of ham on top. Cube cheese and place on top of ham. Fold chicken over top and anchor with toothpicks. Roll in Shake 'n Bake and bake in a 350° oven for 45 minutes.
Put a portion of stuffing in center of meat. Tie meat in roll with a string. Brown meat rolls in a large pan. Saute onions; add water to pan. Add seasonings and gravy mix. Cover and simmer 45 minutes. Add mushrooms 15 minutes before serving. Be sure to cut strings before serving rolls. Serve gravy separately.
Brown meat thoroughly. Let drain in colander. Brown onions in margarine (for lower fat recipe, omit and use 1 teaspoon minced onions, don't brown). Let sour cream sit at room temperature and mix with flour.
Combine apples and sugar. Let stand. Beat eggs slightly. Beat in oil and vanilla. Mix and sift flour, baking powder, salt and cinnamon; stir with apple mixture. Stir in walnuts. Pour into a greased and floured 9 x 13-inch oblong pan. Bake in a preheated 350° oven about 1 hour or until cake tests done. Let stand in pan until cool.
Crumble crackers and mix all ingredients except cheese. Pat meat mixture into a rectangle (on waxed paper). Top with cheese and roll like a jelly roll. Seal ends and side. Bake at 350° for 1 hour. Remove from oven and let cool for about 5 minutes before slicing.
Cook sausage well and drain. Melt butter in 9 x 13-inch Pyrex dish or casserole dish. Sprinkle breadcrumbs over butter. Sprinkle sausage over breadcrumbs. Sprinkle cheese over sausage. Beat eggs, milk, salt and pepper well. Pour egg mixture over cheese. Chill for 8 hours or overnight. Bake at 350° for 40 to 50 minutes.
Mix ingredients and sprinkle 1 box Jiffy cornbread mix on top. Press down until moist. Bake at 375° for 30 minutes.
Cream butter. Add sugar; continue creaming until light and fluffy. Add buttermilk. Sift together dry ingredients. Add fruits and nuts. Dredge into flour mixture. Add this to other mixture; blend thoroughly. Chill dough for 1 hour. Drop from teaspoon onto greased cookie sheets or into greased miniature muffin pans. Bake in a 350° oven for 10 to 12 minutes. Yields 5 to 6 dozen.
Crumble up the breads in large bowl. Add onion, celery and salt and pepper. Add chicken broth, mixing well. Add butter, milk and the soup. Taste of additional salt and pepper. Pour into a greased pan and bake in 350° oven for 1 hour.
Beat egg white until stiff. Add salt, soda and brown sugar. Stir in pecans until lightly covered. Drop by teaspoon on ungreased cookie sheet. Bake at 300° for 20 minutes.
Drain the peas and mash. Add the remaining ingredients to the melted Velveeta, then fold into mashed peas. Serve hot with corn or flour tortilla chips.
Fix noodles according to package directions. Drain and put back on stove. Add chicken, undrained, soup and Velveeta. Heat until blended. Pour into greased baking dish. Bake in 350° oven for 25 to 30 minutes.
Line bottom of pan with chicken; spread can of soup on chicken. Mix 1 stick of margarine in warm chicken stock. Mix stuffing mix with liquid. Put on top of chicken in pan. Make sure dressing mix is moist. Bake at 350° for 35 minutes, until brown.
With rolling pin, crush gingersnaps between two sheets of wax paper. Measure 1 1/4 cups. In large bowl, combine gingersnap crumbs with milk and egg. Add chuck, pork, onion, salt, pepper and allspice. Using hands, mix well to combine. Refrigerate 1 hour. With moistened hands, shape mixture into meatballs, 1 1/2-inch in diameter. Preheat oven to 325°. In hot butter in large skillet, saute meatballs until brown. Remove to a 2-quart casserole as they brown. Remove skillet from heat; pour off drippings. Measure 1/4 cup, adding more butter if needed. Pour back into skillet. Add flour stirring to make a smooth mixture. Gradually stir in 1 1/2 cups water. Add bouillon cubes. Bring mixture to boiling, stirring constantly. Strain over meatballs. Bake covered 1 hour. Garnish with parsley sprigs. Serve with noodles if desired. Makes 6 servings.
In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375° for 5 or 6 minutes or until set (do not overbake). Remove from pan to cool on wire racks. Yields about 6 dozen.
Saute celery and onion in skillet until tender. Mix all ingredients together and bake for 45 minutes in 350° oven.
Cook rice, jalapenos and onion together until rice is fully cooked. Drain water off rice if needed. Then mix sour cream into rice. Then put in casserole dish in 2 layers. After first layer, top with queso dip and grated cheese. Then put the second layer on and top once more with queso dip and grated cheese. Cook until cheese melts.
Mix ground beef with cumin, salt and pepper. Stir in picante sauce. Cook hamburgers for 15 to 20 minutes. Top with mild chili peppers or picante sauce.
Mix together sugar, cocoa, salt, vanilla and milk. Continue to stir until it boils. Do not stir for 1/2 hour or until it forms a hard ball in cold water. Butter plate to pour on. Add vanilla; beat together well, pour on buttered plate. Let harden, cut and enjoy!
Combine jello with cream cheese, using juice off of pears as liquid for jello and 1 cup boiling water. Add crumbled cream cheese, mashed pears and ginger. Let set, preferably overnight. Serve on lettuce leaf.
Cut the tomatoes crosswise into 3/8-inch thick slices. In small bowl, beat together eggs, salt and pepper until frothy. In separate small bowls, place bread crumbs and flour. In a large skillet, melt tablespoon oil or shortening over medium heat. Dip each tomato slice into egg, then flour, then egg again and then crumbs. Fry tomato slices until golden brown on one side. Turn and fry to golden on remaining side, 4 to 5 minutes total, adding more oil as needed. Serve immediately or keep warm in a 300° oven no longer than 15 minutes. Serves 4.
Add all the ingredients together and mix well. Pour into a 4-quart greased and floured casserole and bake at 350° for about 25 minutes or until tested done. Or pour into 2 greased and floured layer pans.
Pour cider into large kettle. Add spices, fruit and salt. Bring to hard boil. Cover and simmer 15 minutes. Remove from stove. Cool and then strain. Serve hot. May add vodka or gin before serving.
Place chopped onion in buttered casserole. Slice potatoes and place on top of onion. Pour can of cream-style corn on top of potatoes. Top this mixture with browned sausage and cover with tomato juice. Bake in moderate oven (350°) until potatoes are done (1 1/2 hours).
Dissolve gelatin in boiling water. Stir in frozen strawberries. Cool until mixture begins to thicken. Fold in Cool Whip. Cover bottom of 8 x 10-inch pan with half of the torn cake. Pour over half of the strawberry mixture. Make another layer of cake and pour remaining mixture over. Refrigerate 4 or 5 hours to set. Cut into squares.
Melt margarine in large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside.
Preheat oven to 300°. Mix egg yolks and sugar in large bowl. Add drained corn and mix. Pour milk in until it comes to top of corn. Mix well. Pour into baking dish and sprinkle with cinnamon and chips of butter. Bake, uncovered, for 45 minutes. Serves 6 to 8.
If you've made jelly and it refuses to jell, don't bother emptying it out of glasses to boil again. Just put in the oven, glasses and all, at 250° for about an hour. Put a small portion of water in the bottom of the pan.
Cut steak or chicken into strips. In a large skillet, brown meat in oil, using medium heat. Add onions. Saute until tender or crisp. Blend soup, sherry and liquid from mushrooms and garlic salt. Pour over steak or chicken. Add mushrooms. Reduce heat. Pour in large baking dish. Cook for 1 hour in a 350° oven. Serve over rice.
Blend eggs and sugar together. Add Eagle Brand milk, chocolate, vanilla and milk together. Fold in whipped cream. Freeze with electric freezer.
Brown hamburger and drain. Add onions and simmer. Add to all other ingredients and pour in a 2-quart casserole. Cover with sliced smoked sausage, if desired. Bake in a 350° oven for 50 to 60 minutes.
Preheat oven to 350°. Spray Bundt pan with Pam. Cream together oil, sugar and eggs; blend in baby food. Mix in flour and cinnamon. Stir in carrots and nuts; pour into pan. Bake on middle rack for 45 minutes to 1 hour; test with toothpick.
Dissolve yeast in warm water, stir in shortening and sugar, salt, eggs and potatoes into yeast water. Then add 4 cups flour. Beat until smooth. Mix in more flour to make easy handling. Knead until smooth and elastic, about 5 minutes. Place in a greased bowl. Let rise until doubled. Knead down and shape into loaves or rolls. Place in pans and let rise until doubled. Bake at 375° until golden brown (about 30 minutes).
Simmer sugar, water and instant coffee 30 minutes in a large saucepan. Cool. Add vodka, brandy and vanilla. Refrigerate. Use 1 cup of the syrup to 1 quart of vanilla ice cream. Blend just until mixed and serve in footed goblets along with a short straw. Chill goblets in freezer. Makes a super gift.
Mix flour and shortening together; add egg. In separate bowl, mix salt, vanilla and sugar. Combine all together and add pineapple. Drop by spoonfuls and bake at 350° for 15 to 20 minutes.
Melt margarine; add marshmallows. Stir until mixed well. Take off heat and add Rice Krispies. Pour into buttered pan. Press down and then cut into squares and serve.
Coat roast with flour. Add oil to hot pan, preferably a dutch oven. Brown roast on all sides in hot pan on top of stove. Remove from pan and drain off any remaining oil. Add meat back to pan along with seasonings, 1/2 c broth and wine. Bake at 350 degrees for 30 minutes. Add vegetables to pot and continue to bake for about 60 minutes or until meat reaches desired doneness. Check pot occasionally to make sure there is 1/2 to 1 inch of liquid in pan; add additional broth if necessary.
Beat eggs, sugar and oil. Sift together flour, baking powder, salt, soda, cinnamon and nutmeg. Add all this to egg mixture. Beat. Add vanilla, grated zucchini, nuts and raisins.
Prepare 24 hours before. Cut large round ring in bread (not all the way through bread, leaving bottom of bread). Mix all ingredients together. Chill overnight. Let stand 1 hour before serving. Pour bread dip in center of cut out bread. Use 2 loaves of bread to dip into; cut bread into cubes.
Cream margarine and sugar, then add flour and eggs in order, then the rest of the ingredients. Pour into unbaked pie shell and bake to a golden brown at 350° for 35 to 45 minutes.
Toast almonds in 350° oven and set aside. Mix together remaining ingredients, except chocolate. Cook to 275°. Stir to 300° (use candy thermometer). Pour on ungreased cookie sheet. Cool fast. Melt chocolate in double boiler. Spread on cold candy and sprinkle with nuts. Crack into pieces before chocolate is set. May make 2 or 3 batches at once.
Beat the sugar, oil, pumpkin and eggs well. Add the dry ingredients and mix. Bake at 350° for exactly 30 minutes in a 10 x 15-inch pan.
In mixing bowl, stir together the flour, sugar, baking powder and salt. Cut in the 1/3 cup butter until mixture resembles coarse crumbs. Combine the egg and light cream. Add all at once to flour mixture, stirring with fork just to moisten. Spread dough in greased 8 x 1 1/2-inch round baking pan and bake 15 to 18 minutes at 450°.
Mix all together and put into 9 x 13 pan. Prick crust. Bake at 350° for 15 minutes; cool.
Put ingredients into the bottle of dressing and shake well. Refrigerate for 24 hours.
Cream the butter, sugar and Crisco. Add eggs one at a time. Sift flour and cocoa together and add alternately with milk. After pouring into greased pan, sprinkle pecans over the top. Place in cold oven. Bake at 300° for approximately 2 hours.
Heat oil; brown hamburger, garlic and onion until brown. Add tomato sauce, chili powder, oregano and pepper. Simmer 15 minutes. Mix cheeses. Put alternate layers: meat sauce, cheese, noodles and ending with cheese on top. Bake at 375° for 25 minutes.
Cook ground beef in a little vegetable oil in a large, deep frying pan until brown, stirring often with a fork. Drain off excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes or until onions are soft. Meanwhile, cook macaroni shells according to package directions; drain and rinse with cold water. Pour 1/2 the shells into a deep casserole. Cover with half the tomato meat mixture. Spread 1/2 the sour cream over sauce. Top with slices of Provolone cheese. Repeat, ending with slices of Mozzarella cheese. Cover casserole. Bake at 350° for 35 to 40 minutes. Remove cover; continue baking until Mozzarella melts and browns slightly. Serves 8.
Saute sausage. Drain well and crumble. Add margarine, onion, bread crumbs, oregano and Parmesan cheese to sausage and mix well. Mix egg with water and add to sausage mixture. Stem and wash mushrooms. Stuff stem side of mushroom with sausage mixture. Arrange in baking pan. Cover and bake at 375° for 30 to 35 minutes.
Mix all ingredients. Bake in a greased dish in a pan of water at 350° for 40 to 50 minutes. Serve with butter.
Heat oven to 400°. Grease a 9 in. pie plate. Cook ground beef and onion until beef is brown, then drain. Stir in salt and spread in pie plate, sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in the center comes out clean. Serves 6. High altitude bake 30 to 35 minutes.
Mix all ingredients and pour in an unbaked pie crust. Bake at 425° for 15 minutes, then reduce heat to 350° and bake an additional 45 minutes.
Combine the first 4 ingredients and 1/8 teaspoon of pepper. Separate whites of hard-cooked eggs from yolks; chop whites and add to potato mixture. Chill thoroughly. Reserve 1 hard-cooked egg yolk.