HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cornstarch with cold water. Add hot water. Cook, stirring constantly, until clear and thickened. Cool. Beat egg whites until foamy; gradually add sugar and beat until stiff. Gradually add cooled cornstarch mixture. Beat at high speed of mixer for one minute. Spread on cooled pie. Bake at 350° for 10 minutes. You can use less sugar.
Spray 9 x 13-inch pan with Pam; layer in bottom of pan the coconut and chopped pecans. Mix cake mix as directed and pour over nuts and coconut. Mix cream cheese, powdered sugar, vanilla and melted butter; spoon over cake mixture. Lightly swirl into cake mixture and bake at 350° for 45 to 50 minutes or until done.
In large pan, boil water. Cook noodles; drain well. Add mushroom soup. In frying pan, crumble Steak-umm, chopped pepper and onion. Drain mushrooms. Add to mixture. Cook until onions are soft. Drain. Add to noodles. Mix well. Place in crock-pot or baking dish, layering cheese and noodles, ending with cheese. Bake in oven at 350° for 35 minutes or in crock-pot until cheese is melted.
Mix ingredients together. Dip pickles in batter and quick fry at 375° until the pickles float on top or about 4 minutes.
Mix all ingredients; toss lightly but thoroughly. Use to lightly stuff a 4 to 5 pound bird. Calories 261.
Mix all ingredients and form into small meatballs. Bake at 350° in large baking pan with a little butter until done. May be frozen before or after cooking.
Combine water, margarine and salt in saucepan. Bring to a full boil. Stir in rice. Remove from heat. Let stand. Fluff with fork. Cool. Stir in pineapple, coconut, marshmallows and cherries. Fold in Cool Whip and cover about one hour.
Boil strawberries and 2 cups sugar 5 minutes; remove from heat. Add 2 more cups of sugar; boil 10 minutes. Pour into an open pan and let stand 2 days or more; berries will get thick. Can cold.
Line a 15 x 10-inch pan with aluminum foil. Lay crackers side by side on foil. Melt margarine in microwave. Add sugar and stir. Spread over crackers. Top with nuts. Bake 7 to 9 minutes at 350° or until sugar mixture is bubbly. Allow to cool before removing from pan.
Cut onion in rings. Brown in oil. Add pepper, diced fine. Add can of chopped tomatoes and stir all together on medium heat. Add cooked, drained hamburger. Add 1/2 can water and 1 cup of rice.
Cream butter, sugar and eggs. Add oil and vanilla. Make a paste of cocoa, red coloring and salt. Add to creamed mixture. Slowly add flour alternately with buttermilk; mix well. Mix soda and vinegar; blend into batter. Bake in layers for 25 minutes at 350°. Grease and flour pans. Frost with Cream Icing.
Sift together	the first four ingredients. In large mixing bowl, put	shortening, sugars and egg. Beat at high speed for 2 minutes. Add orange juice, orange rind, vanilla and nuts. Blend well. Add the sifted mixture. Beat until well blended. Shape into rolls. Chill overnight. Slice thin and place on ungreased cookie sheet. Bake at 350° for 12 or 15 minutes.
Combine the first 3 ingredients and press dough into a 13 x 9-inch jelly roll pan. Bake at 350° until blonde, about 20 minutes. Mix remaining ingredients. Pour over baked crust. Return to oven and bake 25 minutes. Cool and dust with confectioners sugar. Cut and serve.
Cream sugar and shortening. Add eggs and beat well. Add milk, dry ingredients, nuts and lemon rind. Bake at 325° for 1 hour. Cool slightly, then pour the following over the loaf: 1/2 cup sugar and juice of lemon, mixed well.
Cook celery, onion and broccoli in a 2 1/2 quart microwave-safe casserole in microwave on High for 6 minutes. Stir after 3 minutes; set aside. Blend cottage cheese in blender or food processor until very smooth. Slowly add milk while continuing to blend. Add chicken soup to cheese-milk mixture; blend. Add mixture to cooked, undrained vegetables. Microwave on High for about 3 minutes or until heated through; do not boil. Add salt and pepper. Makes 6 servings.
Place first 3 ingredients in a gallon jug; finish filling with water. Chill or freeze to a slush. When ready to serve, add slushy punch and bubbly (Sprite or ginger ale) to punch bowl. Very refreshing!
Heat cheese, soup and onions until cheese melts. Stir in hominy. Pour in baking dish. Cover with cornflakes or Fritos. Bake for 30 minutes at 350°.
Crust: Combine butter, flour and nuts; mix well. Press in 10 x 14-inch pan. Bake at 350° for 20 to 25 minutes. Cool completely.
Melt chips in microwave-safe bowl. Spread on wax paper. Drop a topping of choice; nuts, crushed candy canes, M&M's, other, over all. Cool. Break apart into various size pieces.
Beat oil and sugar together. Add eggs and banana pulp and mix well. Add dry ingredients, milk and vanilla. Mix well and stir in nuts. Grease and flour bread pans, 1 regular or 4 miniature pans. Bake regular loaf 1 hour at 350°; miniature loaves on cookie sheet, 30 to 35 minutes at 350°.
Cook spaghetti. Cook bacon, onion and garlic and blend in soup. Add	zucchini and milk and cook until tender. Stir in cheese, then add spaghetti and chicken and place in a 2 1/2 quart casserole.	Sprinkle with	Parmesan cheese and bake at 350° for 40 minutes.
Boil 6 minutes on low heat the margarine, sugar and evaporated milk. Add and melt marshmallows. Add graham cracker crumbs and chopped pecans. Spoon on waxed paper.
Bring first 3 ingredients to a boil, stirring frequently. Remove from heat; add pudding mix. Add oats. Mix together thoroughly. Cool 15 minutes. Drop by rounded teaspoon on wax paper lined tray.
Soften cheese and mix together well all ingredients. Put in bowl and chill at least 45 minutes. Form into ball, roll in chopped nuts and wrap in Saran Wrap. Chill.
Rinse beans, place in saucepan. Add water; stick cloves into onion; add limas and boil 5 minutes. Pour into 3-quart casserole. Let stand 1 hour. Stir in remaining ingredients. Bake in slow oven at 300° for 2 1/2 hours. Uncover and bake 30 minutes more, stirring once or twice.
Brown meat and onion; drain. Add 2 cans soup, 1 can milk, chili powder and salt. Heat until bubbly. Pour a layer of Doritos in bottom of casserole dish. Pour meat and cheese mixture over Doritos and bake at 400° until bubbly.
Cook peeled potatoes until tender. While hot, mix the following with an electric mixer: mashed potatoes, butter, salt and cream. Chill until cool. (Can be kept several days in a covered container in the refrigerator.)
Brown ground beef; drain. Add spaghetti sauce mix and tomato sauce. Simmer gently about 15 minutes. Spread meat mixture into 9 x 13 pan. Layer Mozzarella cheese and sour cream over meat. Top with crescent rolls; brush with margarine and sprinkle top with Parmesan cheese. Bake at 375° for 20 to 30 minutes.
Mix and spread on cookie sheet or plate. Top with shredded lettuce, chopped tomatoes and grated Cheddar cheese. Use with taco chips.
Brown beef. Add next five ingredients and simmer for 15 minutes. Cook noodles in boiling water. While noodles are cooking, mix the cream cheese, sour cream, and chopped onions. After meat cooks and noodles are done, mix all the ingredients together, except the grated cheese. Bake at 350° for 30 minutes. Top with grated cheese. Put back in oven for a few seconds to let the cheese melt.
Sift together flour and salt, cut in shortening until mixture is consistency of small peas. Sprinkle water over mixture. Stir gently until dough leaves sides of bowl. Knead gently. Divide dough into ten equal pieces. Roll each piece into 6 inch circles.
Chill all fruit; cut fruit and assemble the salad just before serving. Layer fruit in order listed. Sprinkle evenly with coconut and nuts. Drizzle with honey. Serve right away. Contains 123 calories and 1 gram fat (0 saturated fat).
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Then add ingredients as called for. After adding them all without stirring, beat vigorously until smooth. Turn into 2 greased and floured 8-inch layer pans. Bake in moderate oven (350°) for 30 to 35 minutes or until done.
Melt butter. Cook onion in butter. Add pimento, soup and cheese. Add to peas and pour into casserole. Top with bread crumbs and bake at 350° for 20 minutes. Serves 6 to 8.
Grease a 9 x 13-inch pan, lined with 1/2 bag croutons. Mix chicken, mayonnaise, celery soup and salt. Pour evenly into pan. Top with remaining croutons.
Stir in all ingredients. Heat in microwavable bowl for 3 to 5 minutes. Serve with nacho chips.
Cover carrot pieces with water and boil slowly until tender, 20 to 30 minutes. In food processor, puree with butter and margarine for 30 seconds. Add other ingredients and puree 30 seconds more.
Cream shortening; gradually add sugar. Add lemon rind and juice, salt and vanilla. Add egg yolks. Beat well. Combine flour and cornstarch. Combine buttermilk and baking soda. Add alternately to creamed mixture. Beat egg whites until stiff; fold into batter. Bake at 350° for 1 hour and 15 minutes in a greased and floured tube pan. Cool in pan 10 minutes. Pour Lemon Glaze over cake while warm.
Remove rind of oranges and pare off white part. Slice fruit very thin. Cut slices and yellow rind in small pieces. Add lemon juice. Measure pulp and juice and add an equal quantity of cold water. Let stand uncovered for 24 hours. Boil uncovered for 1 hour. Again let stand 24 hours. Add an equal quantity of sugar and boil until jelly is formed. This makes a clear jelly with the fruit suspended in it.
Cut ribs into 2 x 3-inch pieces and place close together in a broiler pan. Sprinkle with salt and pepper. Broil, turning once, until brown on both sides. Saute onions 2 minute sin a 5-quart roaster pan. Add brown sugar, vinegar, soy sauce, pineapple juice, water, salt and pepper. Cover ribs with mixture and cover pan. Simmer over low heat 2 hours. Remove ribs. Thicken sauce with cornstarch dissolved in water. Serve at once over hot, fluffy rice. Serves 6.
Heat oven to 375°. Grease baking sheet with butter flavor Crisco. Set aside. Cream butter flavor Crisco, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Combine flour, cinnamon, nutmeg, baking soda and salt. Mix into creamed mixture. Stir in fruit and nuts. Stir in oats. Drop rounded tablespoonfuls of dough 2-inches apart onto baking sheet. Bake at 375° for 13 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 1/2 dozen 2 1/2-inch cookies.
Boil potatoes in skins until done. Cool, then peel and slice and set aside. In saucepan, over medium heat, melt 3 tablespoons butter. Stir in flour until smooth. Gradually add milk and cook, stirring constantly, until mixture thickens and bubbles. Add cheese, stirring, until melted. Stir in ham. Place 2 cups potatoes in casserole dish. Pour ham mixture over potatoes. Arrange remaining potatoes on top. Brush with rest of butter. Sprinkle crushed bacon on top. Cook in medium oven until top is brown and bubbly.
Mix all ingredients, except eggs; fold in beaten eggs. Bake at 350° for 1 hour or until golden brown.
Rinse scallops and coat with lemon juice. Heat oil and cook scallops over medium heat until half cooked. Add tomato sauce, milk and vodka. Cover and cook 10 minutes over low-medium heat. Add mushrooms (optional) and heat 3 to 4 minutes. Cook and drain angel hair pasta or pasta of your choice. Place scallops and sauce over pasta. Top with Parmesan cheese.
In saucepan, cook onion and green pepper in margarine until tender, but not brown; blend in cream of chicken soup and milk. Remove from heat; add the 1/2 cup shredded cheese. Stir until cheese melts. Stir in chicken and carrots. Pour chicken mixture into 12 x 7 1/2 x 2-inch baking dish; arrange frozen fried potato nuggets atop casserole. Bake at 375° about 35 minutes. Sprinkle additional shredded cheese atop casserole, return casserole to oven just until cheese melts, about 2 minutes more. Makes 6 servings.
In a bowl, mix cream cheese; add slowly, mix jello, sugar, hot water and pineapple. Mix together and chill.
Drain pineapple and heat juice and water (make 1 cup liquid). Dissolve gelatin. Add cream cheese. Beat in with electric beater. Add pineapple and blend thoroughly. Chill until slightly thickened (doesn't take long). Fold in cream which has been whipped. Add nuts and chill again until firm.
Bottom Layer: Prepare a day in advance so it sets up well. Crush Oreos and pour into an ungreased 9 x 13-inch cake pan. Pour 1/4 cup melted butter/margarine over the crushed Oreos and mix well. Arrange evenly over the bottom of the pan. Store overnight.
Boil sugar and water for 3 minutes, or until sugar is dissolved. Mix juice with sugar mixture. Add bananas. Freeze. When ready to use, chop up in a punch bowl. Add ginger ale or Sprite.
Brown ground beef, green peppers and onion. Drain excess fat. Add all other ingredients except macaroni, cheese and parsley. Simmer 20 minutes.
Cook beans and lots of water in crock-pot overnight with onion, carrot and butter. About 20 minutes before serving, add cubed ham.
Mix hamburger, rice, onions and green pepper. Make into meatballs. Brown in a deep skillet. Once they are brown, pour in ketchup and water. Simmer about 45 minutes. More water may be added while simmering.
Mix all ingredients. Pour into 2 medium size casserole dishes. Bake at 350° for about 30 minutes. Add bread crumbs to the top and brown. Freezes very well.
Mix and bake at 350°. Makes 3 loaves. Cook in loaf pans.
Mix all ingredients slowly. Let stand. Drop by teaspoon into hot shortening. Cook until golden brown.
Roll out entire crust for 2 crust pie and place apples on top of it. Roll up as one would for a jelly roll; cut into slices. Then place slices, side by side in baking dish and pour syrup over them.
Preheat oven to 400°. Ask an adult to assist you in splitting the loaf of bread. Place the bread on a cutting board. Carefully split bread to make a slightly hollowed loaf. Place each half on the baking sheet, cut sides up. Spoon spaghetti, mushrooms and Mozzarella cheese evenly over the tops. Sprinkle with Parmesan cheese. Bake for 10 to 15 minutes, until cheese is bubbly.
Cut wings into three pieces at joints, discarding tips (or save for broth). Place the wings in single layer in a 9 x 13-inch dish. Mix remaining ingredients and cook over medium heat until consistency changes (about 15 minutes). Pour over wings and let set to marinate in refrigerator for at least 4 hours (preferably overnight). When ready to cook, place wings, including marinade, in a 400° oven. Cook for 10 minutes. Reduce heat to 350° and cook for another 45 minutes. Serve warm.
1st Layer: Mix nuts, flour and butter. Line 9 x 13-inch pan. Bake in 350° oven 20 minutes.
Mix all at once. Form into inch size balls. Place in large baking dish. Cover with sauce. Bake at 350° for 30 minutes.
Place hamburger, diced celery, onion and pepper in stewing pot. Brown slightly. Add other ingredients. Simmer slowly for 1 hour. Pour over cooked spaghetti. Serves 8.
Mix all ingredients. Add a little milk, if needed. Bake at 325° for about an hour.
Cut squash in half crosswise and scoop out seeds. Arrange squash, cut side down, in shallow dish. Bake at 375° for 30 minutes. Turn squash cut side up and spoon mixture of honey, salt, pepper, ginger, nutmeg and butter into cavities. Continue baking for 30 to 40 minutes or until squash are tender when tested with a fork. Serve hot.
Saute first 4 ingredients in 2 tablespoons water until tender. Whiz in blender all except garbanzos and peas while vegetables saute.
Mix ingredients together. If desired, add 2 cups small marshmallows and nuts. Freeze and serve when ready.
Mix egg, vinegar, sugar, flour and water and cook until mixture thickens. Cool before pouring over grated cabbage to which has been added 1 small onion.
Blend mayonnaise and sugar. Combine apples, carrots and pecans. Mix with dressing. Add raisins.
Mix ground vegetables with salt. Let stand 4 hours. Drain and rinse. Put in a pot and add all other ingredients (vinegar, seeds and sugar). Boil about 10 minutes. Put in jars hot and seal.
Cook beef or turkey in skillet until brown. Pour off grease. Add water and seasoning. Simmer about 10 minutes. Warm shells in oven at 300° for 5 to 8 minutes. Place taco shell on plate. Fill with layer of each: meat, cheese, tomato, lettuce and sauce. Roll and enjoy!
Drain beans. Put in bottom of oblong dish (9 x 13-inch). Drain corn and chestnuts. Layer over beans. Mix mushroom soup, sour cream and mayonnaise together. Put this on top. Layer cheese. Crush Ritz crackers and stir into margarine. Bake at 350° for 30 to 50 minutes.
Preheat oven to 325°. Beat egg whites until stiff peaks form. Gradually add vinegar, salt, 1/4 teaspoon cinnamon or vanilla and 1/2 cup sugar. Spread in pie shell and bake 15 to 18 minutes. Cool. Melt chocolate chips. Beat egg yolks. Fold yolks and water into chocolate. Spread 3 tablespoons chocolate mixture on meringue. Whip the cream, gradually adding 1/4 cup sugar and 1/4 teaspoon cinnamon. Spread half on chocolate mixture. Fold remaining half of cream. Spread on top. You will have 4 layers. Chill at least 4 hours. This pie can be made ahead and frozen.
Mix cream cheese, sour cream, olives, chilies, onions, Cheddar cheese, garlic powder and salt well. Spread mixture liberally on each tortilla. Roll up jelly roll fashion; wrap tightly in plastic wrap and refrigerate for 2 to 4 hours. After chilling, slice each roll into 1-inch slices. Arrange on serving platter. Garnish with parsley, if desired. Serve with favorite salsa.
Using blender or food processor, grate, then grind peppers. Leave juice and peppers together. Add salt; mix and let stand for 4 hours. Drain in colander. Squeeze slightly to get water out. Cook sugar and vinegar until sugar dissolves, then add drained peppers. Slow boil 45 minutes to 1 hour. Stir often. Done when it looks like jam. To can, boil jars about 10 minutes, then heat lids. Seal. I serve this topped on crackers spread with cream cheese.
Cook onion in butter in a saucepan over medium heat until transparent. Add beef; stir while cooking, until meat is light brown. Add flour, salt, pepper, mushrooms and soup. Cook for 5 minutes. Add sour cream. Simmer for 15 minutes. Serve over rice and garnish with paprika.
Shred lettuce and add chopped onions, grated cheese, cooked ground beef and diced tomatoes. Mix well. Heat together the picante sauce and Catalina dressing. Right before serving add nachos and sauce to the lettuce mixture. This makes up a lot!
Clean mushrooms and remove stems. Set caps aside. Combine mushroom stems, onion and garlic in food processor or blender and process until finely chopped. Heat oil in a small skillet. Add mushroom mixture and saute over medium-high heat, 4 to 5 minutes. Return mushroom mixture to processor and add next 7 ingredients. Process until smooth, adding additional melted butter if necessary to make a smooth paste. Set aside to cool.
Combine milk, cream cheese, salt, garlic salt and Parmesan cheese in saucepan and cook until cheese melts thoroughly. Heat green beans in a pan and drain. Cover with sauce and toss to coat evenly.
Cut Crisco into flour until crumbly; add milk and egg. Turn onto floured surface and cut out biscuits. Bake at 400° to 450° until browned.
Beat eggs well. Add flour, baking powder and salt, then add cottage cheese, Monterey Jack cheese, margarine and chilies. Pour into 6 Bundt muffin pan.
Make 4 layers over melted butter with 1 cup of each ingredient. Drizzle 1 can Eagle Brand condensed milk over top. Bake at 350° for 30 minutes. Cool 10 minutes. Loosen from sides and score. Cool more. Cut totally through and refrigerate.
Pour water over dates and soda; set aside. Cream together sugars and butter; add eggs, vanilla and salt. Add flour and date mixture alternately. Stir in nuts. Fill greased pans 1/2 full. Bake 1 hour at 350°.
Mix. Pour into a greased pie pan. Bake 35 minutes at 350° oven or until done.
Pour into greased baking dish. Cover with aluminum foil and bake at 350° for 30 to 45 minutes.
Dissolve yeast in warm water. Sift dry ingredients together. Cut in shortening; add yeast and buttermilk. Add flour, if needed, to make a stiff dough. Turn onto floured board; knead slightly. Roll and cut. Bake at 400° for 12 to 15 minutes on lightly greased baking sheet.
Mix all ingredients together and let stand 24 hours before serving. Keeps well for several days.
Heat oven to 350°. Mix all ingredients well. Shape into loaf in a baking pan. Bake 1 1/2 hours. Can top with catsup before baking. Pour off any fat that collected during cooking.
Cream margarine and add sugar. Gradually add unbeaten eggs, one at a time. Add dry ingredients, alternating with sour cream, ending with dry ingredients. Add flavoring. Grease and flour tube pan. Empty 1/2 batter in pan. Spread cranberry sauce and spread evenly. Add remaining ingredients and spread evenly. Add remaining cranberry sauce on top. Sprinkle with nuts. Bake in a 350° oven for 55 minutes. Remove from pan after 5 minutes.
Melt butter and saute vegetables for about 5 minutes. Add soup and rice. Pour into an ovenproof casserole dish. Cover and bake at 350° for 45 to 50 minutes or until rice has just soaked up soup. Let stand 5 minutes before serving.
Layer each of the first 7 ingredients in salad bowl or glass 9 x 13-inch pan. Top with mayo, bacon, sugar and cheese. Do not toss until ready to serve.
Combine 1 1/2 c. mozzarella cheese, sour cream, 2 Tbsp. Parmesan cheese, and next 5 ingredients in a large bowl. Blend well. Spread into baking dish. Top with remaining cheese.
Brown meat and onion; drain if necessary. Add undiluted soup and remaining ingredients. Simmer 15 to 20 minutes. Add more ketchup or mustard according to taste. Serve on toasted hamburger buns.
Bring first 3 ingredients to a boil, reduce heat and boil for eight minutes. Add chocolate chips, margarine and nuts. Pour into buttered pan. Let set at room temperature.
Place block of cream cheese on plate. Cover with crabmeat and pour cocktail sauce over all. Serve with wheat crackers.
Beat the eggs. Add the sugar and a small handful flour (less than 1/4 cup) to eggs. Remove crusts and tear up the bread. Mix with butter. Add bread and butter mixture to beaten eggs. Add the undrained pineapple. Bake, uncovered, at 350° for 1 hour in buttered casserole (1 1/2-quart).
Mix Marshmallow Fluff with cream cheese until blended well. Add pineapple and blend. Serve with orange slices and strawberries or any other fruit desired.
Crumble cornbread and white bread; mix together. Add chopped celery and onions. Add salt, pepper and sage. Wet with hot chicken broth. Stir well; let sit to blend flavors. Stir. Add chicken broth to keep wet. Let stand for at least 2 hours, mixing and tasting for seasoning. Add eggs. Bake at 350° until done.
Salt and pepper chicken livers and flour evenly. Saute in oleo until golden brown. Mix water and soup and pour over livers. Serve in fondue pot over low flame.
Stir first 5 ingredients together. Add water and egg. Mix until smooth. Dip veggies or meats in batter and deep fry at 375°.
Cut Crisco into mix of flour, baking powder, salt and sugar (if desired). Add egg and just enough milk to make a soft dough. (Kuchen pans should be shallow, about 1-inch, but hard to find. I use a 7 x 10 3/4 x 1 1/4-inch aluminum pan.) On floured waxed paper, roll dough to size of pan. Invert into pan; pat into corners and up edges. Trim off excess. If dough tears, just push into place. Can dab a little water on with fingers if need to seal. Rerolling makes it tough.
Mix hot water and poppy seed. Let soak while you do the next part. Mix rest of ingredients and then add poppy seed and beat 3 minutes. Pour in tube pan and bake at 350° for 45 or 50 minutes.
Cream Crisco and sugars with electric mixer until fluffy. Add extracts and egg; beat well. Add baking powder, salt and nuts; mix until blended. Form dough into 1-inch balls. Press each ball around a Kiss so that each is completely covered. Bake for 12 minutes on an ungreased cookie sheet in a 350° oven. Do not overbake. Cool on wire racks.
Cook onion and celery in butter until tender. Cook turkey until pink disappears and drain. Add squash. Mix all ingredients. Add 1/2 can of water and soup and mix together. Put in pan. Bake at 350° for 45 minutes to 1 hour. Makes large casserole.