HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until frothy; add vanilla and cream of tartar, beating slightly. Gradually add 1 cup sugar, beating well after each addition; continue beating until stiff and glossy. Do not underbeat. Spoon meringue into well-greased 9-inch pie plate. Use a spoon to shape meringue into pie shell, swirling sides high. Bake at 275° for 10 minutes; reduce heat to 250° and bake an additional 30 to 35 minutes or until meringue is lightly browned. Beat egg yolks until thick and lemon colored. Gradually beat in 1/4 to 1/2 cup sugar, lemon juice and lemon rind. Cook in top of double boiler, stirring constantly until smooth and thickened. Cool slightly. Combine whipping cream and 2 tablespoons sugar; beat until light and fluffy. Spoon half into meringue shell. Spread with lemon filling and top with remaining whipped cream. Cover and refrigerate at least 24 hours. (A heavenly dessert.)
Cook potatoes in salted water for 15 minutes; drain off most of the water and add the apples. Cook until both are soft. Put mixture into a bowl and mash with salt, sugar and butter.
Boil raisins, water and Crisco for 10 minutes and let cool to lukewarm. Mix remaining ingredients. Spread on cookie sheet and bake 10 minutes at 400°. Ice with powdered sugar and milk.
Mix all ingredients together in mixer or by hand. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 35 minutes. Frost when cool with icing of your choice.
Stem, wash and scoop out centers of green peppers. Blanch in boiling salt water for 5 minutes. Combine ground beef, onion, 1/2 can tomato sauce, salt, pepper and rice. Stuff peppers with mixture. Cover with 1 1/2 cans tomato sauce. Can add grated cheese, if desired. Bake 1 1/4 hours at 350°. Serves 4.
Mix first 3 ingredients, and spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amount of remaining ingredients on top of cream cheese. Chill 2 hours. Cut into 1 slices, spirals up.
Mix margarine, sugar and cocoa. Bring to a boil. Mix with eggs, vanilla and milk. Pour into unbaked pie shell. Bake for 45 minutes at 325°. Cool. Serve with whipped cream.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Melt candy bars and butter, stirring frequently, in a large, heavy Dutch oven over low heat. Remove from heat and stir in sugar. Combine egg yolks, buttermilk and baking soda in small bowl until blended. Combine flour and salt in another bowl. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans. In clean mixer bowl, beat egg whites until stiff, but not dry. Fold into batter.
Fill 2-quart pitcher almost full of water. Measure 3 teaspoons McCormick root beer and dump in pitcher, swishing teaspoon each time in pitcher. Then add sugar and stir. Quick and easy.
Line a 16 x 9-inch glass baking dish with 5 pie crusts. Crusts will overlap and should completely cover dish bottom and sides. Mix peaches and their juice, sugar, brown sugar, nutmeg, cinnamon, vanilla, lemon extract, butter and walnuts. Pour into pastry-lined dish. Cut one pie crust in strips and decorate the top of the filling. Place in preheated 350° oven and cook 1 hour or until top is brown and edges are beginning to brown.
Sift all dry ingredients together. Add nuts, oil, apples, eggs and vanilla. Stir with spoon, do not use electric mixer. Bake in greased and floured tube pan at 350° for 1 hour and 15 minutes.
Cook manicotti to package directions. Cool in single layer on wax paper. Combine Parmesan cheese, 1 cup of Mozzarella cheese, spinach, salt and pepper. Spoon into manicotti shells. Spread single layer of spaghetti sauce on bottom of 13 x 9-inch baking pan. Arrange manicotti shells in pan in single layer. Cover with remaining sauce and Mozzarella cheese. Bake at 350° for 40 minutes, covered, with aluminum foil. Then remove foil and bake 15 minutes longer. Makes 6 to 8 servings.
Over medium-high heat, in a large skillet, heat oil. Add in chicken, onion and pepper. Cook and stir until chicken is cooked. Add corn, broth and salsa. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Top with cheese. Serve when cheese is melted.
Mix coconut and melted butter and press into 8 or 9 inch pie pan. Bake at 300 until golden brown. Melt marshmallows and chocolate in milk over hot water. Remove from heat, add vanilla and cool. Pack slightly softened ice cream into crust and swirl in cooled chocolate sauce. Freeze until VERY firm. Make meringue of 3 egg whites and 6 Tbsp. sugar. Seal to edges of crust. Sprinkle on 2/3 c. coconut (optional). Place on board or large cookie sheet. Bake at 500 about 2 minutes. Serve IMMEDIATELY.
Mix dry gelatin and pineapple with juice. Add Cool Whip and cottage cheese. Refrigerate until ready to serve.
Melt butterscotch bits in double boiler. Add nuts and noodles. Drop by teaspoonful on waxed paper or foil. When cool, store in an airtight container.
In large skillet, brown hamburger meat and onion. Add Ranch Style beans, soup and Ro-Tel. Heat until hot.
Mix corn meal, baking powder and sugar together. Add one egg at a time, blend. Add sour cream, corn, cheese, pepper and oil. Blend until mixed and pour into 8 x 8 baking dish. Bake for 45 minutes at 350 degrees.
Melt margarine in a small pan or in microwave. Blend in flour, salt and pepper. Gradually stir in milk. Continue cooking on stove or in microwave until thickened and smooth, about 8 to 10 minutes.
Melt 1 stick butter in 9 x 13-inch pan. Pour melted butter in large mixing bowl. Put layer of corn flakes in casserole pan. Mix shredded cabbage with melted butter. Place on top of corn flakes. Mix soup, milk, onion, mayonnaise and water chestnuts. Pour on top of cabbage, then top with grated cheese. Crush remainder of corn flakes and spread on top of cheese. Bake at 350° for 40 minutes.
In a saucepan, combine first 4 ingredients. Simmer, uncovered, 5 minutes, stirring occasionally. Add toasted almonds. Serve over hot, fluffy rice. Makes 4 servings.
Let broccoli thaw and mix all together. Bake at 400° until brown.
Mix all ingredients and simmer for 20 minutes; strain to remove the lemon slices.
Place 3 blocks of almond bark in a glass dish and microwave for 2 minutes or until creamy smooth. While cooking, put a piece of wax paper on a tray. After bark is ready, slowly mix in cashews. Cover cashews thoroughly, then drop on the wax paper by the teaspoonfuls.
Heat oven to 350 degrees. Grease 13 x 9 x 2 pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Press dough in bottom of pan with floured hands. Cook and stir sausage in skillet until brown. Drain. Mix sausage, onions and mayo. Remove stems of mushrooms. Finely chop stems of mushrooms. Stir into sausage mixture. Fill mushroom caps with sausage mixture. Place mushrooms in a row on the dough in the pan; sprinkle with cheese and paprika. Cover pan loosely with aluminum foil. Bake 20 minutes; remove foil. Bake until cheese is bubbly, 5-10 minutes.
Mix cheese, flour, salt, pepper and garlic powder together in a plastic bag. Toss wet potatoes to coat with cheese mixture. Place butter in an 8 x 10-inch baking dish to melt in a preheated 350° oven. Add potatoes to melted butter and bake uncovered for 45 to 50 minutes or until tender and golden brown. Turn potatoes once during baking time. Serves 6 to 8.
Heat the first 6 ingredients until warm. Pour syrup over popcorn and place in a brown paper bag. Microwave on High for 1 minute; shake. Microwave on High 1 minute; shake. Microwave on High 1/2 minute; shake. Microwave on High 1/2 minute; shake. Place on cookie sheets to dry.
Scrub and rinse potatoes. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Place potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. (Try to get herbs in between slices.) Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10 to 15 minutes, until lightly browned.
Brown meat and drain. Add onions and green chilies and saute 2 minutes. Add all other ingredients and layer with tortillas (tortillas torn in half work best) in a 13x9 inch dish. Bake 30 minutes at 350 degrees.
Break candy bar in small pieces into a small bowl. Set in a larger bowl filled with hot water. When melted, add coconut and cereal; stir. Drop by teaspoon onto wax paper. Set in refrigerator. Makes 2 dozen.
Preheat oven to 350°. Mix ingredients together. Bake 25 to 30 minutes.
In a large mixing bowl, combine yeast and warm water. Let stand for a few minutes. Add milk, egg, honey, salt and thyme. Add about 1 cup flour. Beat until batter is smooth. Gradually add rest of flour until a rather stiff dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic. Place in bowl. Cover. Let rise 1 hour. Punch down. Put on lightly floured surface; knead a few times. Divide in half. Cut each half in 8 even pieces. Shape in a small ball. Place 8 rolls in a greased loaf pan. Drizzle with melted butter. Repeat with other pan. Cover; let rise 30 to 40 minutes. Bake at 400° for about 40 minutes or until golden brown.
Melt peanut butter, margarine and chocolate chips in saucepan. Put Chex in large bowl with a lid. Pour melted mixture over Chex and stir to coat evenly. Pour powdered sugar over hot coated mix. Put lid on container and shake well until coated. Store in airtight container.
Fry ground meat in shortening until brown. Add onions, celery, green pepper, garlic and eggplant. Fry until wilted. Add salt and pepper; add water and cook tender and still juicy. Add 1 cup bread crumbs; mix well. Place in casserole dish. Sprinkle remaining bread crumbs on top. Bake at 400° until brown, about 40 minutes.
Mix shortening and sugar. Add eggs. Add baking powder and salt with flour and sift. Add to other mixture and add vanilla and mix lightly. Roll out in thickness desired or biscuit thickness. Cut out. Bake on cookie sheet until slightly brown. Add nuts, if desired.
Heat oven to 350°. Lightly spray an 8 x 4-inch or 9 x 5-inch loaf pan with vegetable oil cooking spray or oil lightly.
Dredge nuts and raisins in flour. Beat eggs and applesauce. Combine all ingredients and bake at 350 degrees for 35-40 minutes in shallow pan or muffin tins. Batter can be frozen for use later.
Coarsely chop onion and saute in butter in a medium stock pot. Add potatoes and carrot and saute 2 to 3 minutes before adding broth to the pot. Cover and simmer 20 minutes. Add cream cheese, stirring to blend. Cool slightly and puree, in batches, in a blender. Return puree to the pot. Add milk and Cheddar cheese and heat on low until well blended. Season with salt and white pepper to taste. Serve warm, topped with croutons or toast rounds. Serves 4.
Cream butter and sugar; add eggs, milk, soda, flour, vanilla and bananas. Mix by hand. Pour into greased and floured loaf pan. Bake at 350° for 25 to 30 minutes or until done.
Mix dry ingredients and then add all liquids. Bake at 350° for 1 hour in Bundt pan.
Brown meat and pour off fat. Add salt, pepper, onion, garlic powder, soup, tomato sauce, chilies, water, beans and chestnuts. Simmer about 5 minutes.
In a large bowl mix cake mix, nuts, 1/3 cup milk and melted butter. Press 1/2 of batter in a 9 x 13-inch pan. Bake 8 minutes at 350°.
Pop 1/2 cup popcorn and pour into large bowl. In a medium saucepan, melt 1 stick butter. Add Karo syrup and brown sugar. Cook on medium-high heat. Bring mixture to boil. Boil 5 minutes, stirring constantly. Add 1 tablespoon baking soda. Mix and pour over popcorn; mix quickly. Cool and break apart.
Roll in nuts if desired and form into ball. Serve with crackers. Refrigerate a few hours. Can be made a day ahead.
Mix all ingredients. Mix 3/4 cup dairy sour cream and 1 tablespoon of sugar and put over fruit.
Blend ketchup and lemon juice. Combine with apples. Combine sugar, flour and cinnamon. Cut in butter until thoroughly mixed. Fill pie shell with apples. Top with sugar mixture. Bake in a 375° oven for 40 to 45 minutes or until apples are cooked.
Prepare jello according to package directions, reducing water by 2 cups, to use a total of 6 cups water. Add strawberries and juice. Chill. Prepare cake according to package directions. Bake in a 13 x 9-inch pan. When cake is done, remove from oven and, while still hot, cut into random squares (1 to 2-inch squares). Pour slightly thickened jello over cake and gently press cake into pan and flatten top. Chill until firm. Spread whipped topping over cake and serve.
Cook spaghetti according to package. After spaghetti is cooked, drain and rinse well in cold water. Add all the vegetables together with noodles. Add seasonings (such as seasoned salt, Lawry's 17 seasonings, etc.) and mix. Add Italian dressing; mix well. Serves 8 to 10.
Pour boiling water over Jell-O, sugar and lemon juice; let set until quite thick, but not completely set. Whip evaporated milk and add Jell-O mixture, beating all the time, until thoroughly mixed and like whipped cream. Put a small amount of Jell-O mixture on bottom of large angel food cake pan. Put 1 layer of cake on top, then another layer of mixture, layer of cake, layer of mixture and layer of cake (top). Let set in refrigerator until firm (overnight), then unmold on large plate and decorate top and sides with whipped cream.
Melt oleo in a 9 x 13-inch cake pan. Mix flour and powdered sugar. Stir into melted oleo. Press down firmly. Bake at 350° for 20 to 25 minutes.
In skillet over medium heat in hot margarine, cook chicken until brown on both sides, about 10 minutes. Stir in soup and water. Add broccoli and pepper. Heat to boiling. Reduce heat to low. Cover. Cook 10 minutes or until broccoli is done and chicken no longer pink. Stir occasionally. Serve with tossed green salad and hot rolls.
Heat oven to 375°. Mix baking mix and water; press into a 12 x 8-inch baking dish. Bake 10 minutes. Brown meat with green pepper and onion; drain. Stir in tomato sauce and seasonings; spoon over warm crust. Mix sour cream, cheese and dressing. Spoon over meat mixture. Top with paprika, if desired. Bake 25 minutes. Let stand 10 minutes; cut into squares. Makes 6 servings.
Cut potatoes into 1/2-inch chunks. Steam potatoes in a steamer for 10 minutes. Meanwhile, cut the beans into 2-inch lengths. Add beans to steamer and cook for 8 minutes longer.
Prepare cake mix as directed. Pour half of batter into greased and floured 9 x 13-inch pan and bake 15 minutes. Combine milk, butter and caramels, microwave 2 1/2 minutes and beat. Pour caramel mixture over cake. Sprinkle chocolate chips and then nuts on top. Pour remaining batter on top and bake 20 minutes.
Melt jelly and chili sauce in a large skillet. Add sausages and simmer for 20 minutes.
Mix vinegar, sugar and spices. Bring to a boil and add eggs or beets. Bring to boil again, then turn down. Put in jars and seal.
Preheat oven to 350°. Separate rolls into triangles; flatten slightly. Wrap hot dog into roll. Add 1/2 slice of cheese, if desired. Bake 10 minutes or until golden.
Beat egg and milk together. Combine crumbs, salt and pepper. Dip fish in crumbs, then egg, then again in crumbs. Cook fish, skin side down, in 1/8-inch shortening. Brown on one side then the other. About 10 minutes or until flaky.
In a bowl, combine sweet potatoes (cooked, peeled and mashed), lemon juice and salt. Beat in the butter, egg yolks and pepper to taste. Transfer the mixture to a buttered 1 1/2-quart casserole, top it with lemon slices and brush the top with melted butter. Bake the casserole in a preheated, moderately slow oven (325°) for 45 minutes or until it is heated through. Serves 8.
Mix the ingredients in order and bake 1/2 hour in greased Pyrex baking dish (8 x 12-inch) at 325°.
Preheat oven to 350°. Grease and flour Bundt pan. Combine cake mix and dry pudding. Mix well. Mix beaten eggs, milk and oil together. Add dry ingredients mixture. Fold in chocolate chips and 3/4 of the grated German chocolate. Cook 45 to 60 minutes (until done).
In cup dissolve baking soda in water. In bowl mix flour, salt and spices. In another bowl blend butter, sugar and eggs. Add dissolved baking soda. Blend thoroughly with flour mixture. Add raisins and nuts. Using a teaspoon, form individual cookies on greased cookie sheets. Bake at 350° for 15 minutes until lightly browned. Yields 5 1/2 dozen.
Preheat oven to 350°. Use 9 x 13-inch casserole dish. Thaw potatoes and mix with other ingredients. Bake for 20 minutes. Top with cornflakes and bake for 25 more minutes. If you want this dish to be served as main dish, you can add hamburger meat or sausage.
Drain beans and mushrooms liquid into saucepan. Boil liquid rapidly until reduced to about 1/2 cup. Add drained beans, mushrooms and butter (margarine). Heat to serve.
Crumble beef into a 1 1/2-quart casserole. Add onion. Microwave, uncovered, 6 minutes. Drain off as much fat as possible. Add remaining ingredients, stirring well. Cover. Microwave 7 to 8 minutes until heated through. Serve over noodles or rice. Makes 4 to 5 servings.
Heat broiler. Mix salad dressing, mustard and honey in a small bowl. Place chicken on rack of broiler pan. Brush with 1/2 of the dressing mixture. Broil 5 inches from heat for 16 to 20 minutes or until chicken is cooked through, turning once and brushing with remaining salad dressing mixture. Makes 4 servings.
Sift dry ingredients. Cream butter and sugar. Add egg and vanilla. Add flour mixture in 4 parts, beating just until smooth, after each addition. Mix in oats and coconut. Drop by teaspoons onto ungreased cookie sheet. Sprinkle with additional coconut. Bake at 350° for 9 to 12 minutes or until golden brown. Yields 4 dozen.
Pound flour into round steak and cut into 2-inch squares. Brown; set aside. Add chopped onion and cook until tender. Drain and save juice from potatoes. Add enough water to potato juice to make 1 cup. To meat, add juice, water, catsup, Worcestershire sauce, chopped peppers, salt, pepper, beef bouillon and marjoram leaves. Simmer 1 1/4 to 1 1/2 hours. Rinse the frozen beans or canned beans. Add to skillet. Also, add potatoes and pimento. Simmer until beans are tender (10 to 15 minutes). Serves 4.
Cut cake into 2-inch strips. Cut each strip into 4 equal pieces. Cut each piece into 2 triangles. Combine corn syrup, water and butter in saucepan; bring to a boil. Heat until butter melts. Remove from heat. Stir in chocolate chips until they melt. Cool to room temperature. Place each cake triangle onto 2 prong frying fork. Spoon cooled chocolate glaze over cakes until well covered. Place on cooling rack to allow excess chocolate to drip from cake.
Cook to soft ball stage! Remove from heat. Add 1 tablespoon butter and 1 teaspoon flavoring; stir in. Pour in buttered pan to cool; cut in squares.
Blend first 5 ingredients in mixing bowl. Fold in fruits and pecans. Turn into ring and freeze. Let stand to thaw 30 to 45 minutes before serving.
Fresh onions should be sauteed in butter until translucent. Add peas and 1/4 cup water. Cook until tender. If using canned onions, cook peas first until tender; add onions and butter until warm. This is a traditional dish with baked or poached fish. It is especially complimentary to salmon. Makes 4 servings of 1/2 cup at 75 calories per serving.
Mix oats and buttermilk. Let set overnight. Add to oats and buttermilk, egg, oil, brown sugar, nuts and raisins. In separate bowl, mix together flour, baking powder, soda, and salt. Fold into wet mixture until dry ingredients are just moistened. Pour into greased muffin tin (12). Bake 25 minutes at 400°.
Dissolve jello in boiling water. Add peaches, stirring until thawed. Add bananas and walnuts. Pour half of peach mixture into a 13 x 9 x 2-inch pan. Chill until firm (about 1 1/2 hours). Spread sour cream over jello. Chill about 30 minutes. Pour remaining jello over sour cream. Chill until firm.
Combine cherries, raisins and bourbon; cover and soak overnight in refrigerator. Then drain and reserve bourbon. Cream sugar and shortening; add yolks. Sift dry ingredients together. Add to cream mixture alternating with bourbon. Dust pecans with flour and set aside. Beat egg whites until stiff, but not dry. Fold into batter. Add drained fruit and floured pecans. Grease and flour 10-inch tube pan. Bake in 275° oven 4 hours or until done. Cool 2 to 3 hours in pan. Wrap in cloth, wet with bourbon and wrap in foil. Store in refrigerator at least 1 week. Make at Thanksgiving and eat at Christmas.
Drain beans and put in casserole. Mix with soup and 1/2 can of onion rings. Bake at 325° for 30 minutes, covered. Add rest of onion rings and cook for 10 more minutes, uncovered.
Mix all ingredients together. Roll into biscuits. Place on greased cookie sheet. Bake at 375° for 15 minutes.
Cut fat off steaks. Cut steaks into bite sized pieces. Fry until well done. Remove meat and fry garlic and onion. Remove garlic and onion. Make gravy with drippings, flour and water. Return meat, garlic and onion to gravy with all other ingredients. Simmer. Add 2 or 3 hot Fresno chilies, if desired. Enjoy!!!!!
Grind all together (except eggs and butter). Mix with eggs and butter. Make into patties and brown. Pour 1 cup tomato juice over it and let simmer until tomato juice is used up.
Pour mixture evenly over ingredients in pie pan. Bake at 350° for 45 minutes. Serve with whipped cream.
Cut cheese in small chunks. Put in crock-pot. Add picante sauce and meat. Cook on low heat, stirring occasionally.
Mix all ingredients. Refrigerate until dough is firm. Roll dough into cylinders and bend into pretzel shapes. Bake at 350° for 10 minutes.
Cook frozen broccoli according to package directions; drain well. In saucepan, cook onion in butter until tender, but not brown. In a large mixing bowl, stir together soups and milk; add cheese. Add drained broccoli, cooked onion, ham, uncooked rice and Worcestershire sauce. Mix well.
Preheat oven to 325°. Press one package crescent roll dough over bottom of 9 x 13-inch pan. Pull up sides to make 1/2 inch rim. Seal perforations.
In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft ball stage) on a candy thermometer. Remove from heat; stir in Marshmallow creme, chocolate chips and nuts until they are melted. Spread in a greased 9 x 13 x 2-inch pan. Cool before cutting.
Mix together dry ingredients. Add milk and eggs. Mix thoroughly. Stir in molasses and shortening. Pour into 8 x 8-inch shallow pan. Bake at 350° for 30 to 40 minutes.
Melt 1/4 cup of bacon drippings in saucepan. Add sliced onion, green pepper and Minute rice. Stir over high heat until lightly browned. Add the tomato sauce. Mix mustard, pepper and salt with 1 1/2 cups of hot water and add to saucepan. Bring to boil. Simmer, uncovered, for 5 minutes.
Combine all ingredients except lemon slices in large punch bowl; stir until concentrate is dissolved. Add ice cubes and lemon slices. Makes about 2 1/4 quarts or enough for 18 (4 ounce) punch cup servings.
In a large saucepan or kettle, put the kitchen ready tomatoes. Add onion, green pepper, celery, carrot, mushrooms, fennel, dried parsley, basil and sugar. Add 1 of the tomato cans of water. Bring to a boil. Turn down to simmer and cook down to desired thickness.
Mix together 1/4 cup soup with remaining ingredients. Shape into oblong patties, place into baking dish. Bake at 350° for 30 minutes. Spoon off fat. Mix remainder of soup with 1/3 cup water and pour over meat. Bake 10 minutes longer.
Remove fat and skin from halved chicken breasts. Place chicken in a large shallow baking dish. Mix all other ingredients well and pour over the chicken. Cover tightly with aluminum foil. Marinate in refrigerator at least 3 hours or overnight (overnight is best). Remove from refrigerator and bake at 350° for 1 hour. Makes 4 to 8 servings.
Preheat oven to 400°. Brush 1 side of slices with melted butter and bake on cookie sheet until just golden (7 minutes). Cool slightly. (Can be prepared 2 days ahead and stored in cookie tin or other airtight container.)