HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add salt and cream of tartar to egg white and beat very stiff. Beat in 1/4 cup powdered sugar and fold in remaining sugar, nuts and vanilla. Drop by teaspoonfuls on ungreased paper on a pan. Dust with powdered sugar and bake in a slow oven (275°) about 50 minutes increasing the heat to brown slightly.
Brown and drain ground beef. In a large stew pot, combine all ingredients and simmer for 20 minutes. Good to munch on all day.
Combine bread crumbs, cheese, salt and pepper. Peel eggplant, slice 1/4-inch thick. Brush both sides of eggplant with mayonnaise. Roll in crumb mixture. Bake on a lightly greased baking sheet at 400° for 12 minutes or until brown.
Cook ground beef with celery and onion until beef is done. Drain off all grease. Add tomato sauce, salt and pepper and stir well. Cut heat to low; cover and simmer 30 minutes. Cook macaroni according to package directions and drain well. Combine macaroni, sauce and 1 cup cheese and mix well. Put in casserole dish and top with other 1/2 cup cheese. Bake at 350° for 25 minutes until bubbly and cheese is melted. Serves 4 to 6.
Mix the spinach and nuts gently in a bowl. Set aside. Blend all the ingredients except bacon bits. Toss dressing in salad. Serve immediately, sprinkled with bacon bits. Serves 4.
Combine ingredients in order given. Cook to boiling point. Add peeled cucumbers and onions. Simmer 20 minutes. Remove from fire and place in jars.
Microwave corn syrup and cream in a large microwavable bowl on HIGH 1 1/2 minutes or until mixture comes to boil. Stir in chocolate until completely melted. Serve warm as a dip with fresh fruit, cookies or pretzels. Makes 1 1/2 cups.
Mix oatmeal, coconut and walnuts in bowl. Blend brown sugar, butter and honey in a small bowl.	Add to oat mixture; mix well. Press into a greased 9 x 13-inch baking pan. Bake at 325° for 15 to 20 minutes. Cool. Cut	into bars. Yield: 2 dozen bars.
Combine all ingredients except chicken breasts in shallow glass bowl. Add chicken breasts and turn to coat. Refrigerate overnight. Roll chicken breasts in Italian flavored bread crumbs. Place in Pam-sprayed 9 x 13-inch casserole dish. Pour over 1/4 cup melted butter and bake in 350° oven for 45 to 50 minutes or until done and juices run clear.
Combine all ingredients except catsup and apple juice. Mix lightly. Shape into bite size meatballs. Brown on both sides. Place in baking dish. Combine catsup and apple juice. Pour over meatballs. Cover and bake at 350° for about 1 1/2 hours. Serves 3 or 4.
Cream butter and sugar; add eggs, one at a time. Add whipping cream and flour, alternating. Add nuts and vanilla. Bake in a greased, floured tube pan for 1 hour and 15 minutes at 325°. Do not open oven during first hour.
Stiffly beat the 2 egg whites and salt. Add 2 tablespoons sugar and a little vanilla. Beat well and spread on cooked pie. Brown for about 12 minutes in a 360° oven.
Bring 2 cups of water and margarine to a boil. Add Stove Top stuffing and stir until moistened. Let stand for 5 minutes. Bring soup and soup can of water to a boil. Place chicken breasts into a 12 x 8 baking dish and pour soup over chicken. Top with Stove Top stuffing and bake at 375° for 35 minutes or until chicken is cooked through.
Cook 1 cup sugar in black iron skillet over low heat. Stir constantly with wooden spoon until sugar melts and is light brown in color. Cook remaining 2 cups sugar with milk in a big pot over low heat until it bubbles on side of pot. Pour hot syrup mixture into pot of sugar and milk, stirring constantly. Cook over medium heat until firm ball stage. Remove from heat. Add soda, stirring well as it foams. Add oleo. Stir until melted. Add vanilla. Beat until candy begins to thicken. Gently stir in pecans, then pour into well-greased 9 x 13-inch pan.
Beat bananas until liquid; add eggs and beat thoroughly. Cream sugar and butter; add bananas and eggs and beat well. Stir in flour that has been sifted with salt, baking powder and soda. Stir, but do not beat. Fold in nuts. Place in a well-greased loaf pan. Bake at 350° for 1 hour and 30 minutes.
Melt butter and cocoa. Cool. Add remaining ingredients. Bake in greased and floured 9 x 12-inch pan at 325° for 25 minutes.
Place milk in double boiler and add marshmallows stir until melted. Cool. (I place ice in a large bowl and set the marshmallow pan inside to cool faster.) Then add creme de menthe, creme de cocoa and a few drops of food coloring. Keep pan in ice and stir until liquor is blended in. Add well beaten whipping cream, fold and pour into pie crust. Freeze. Remove 15 mins. prior to serving.
Mix all ingredients and stir to blend well. Divide batter into two medium greased and floured loaf pans or one loaf pan and 12 muffin cups. Bake in preheated 350° oven until toothpick inserted in center comes out clean (35 to 45 minutes for muffins and up to an hour and 10 minutes for loaves, depending on elevation and humidity.)
Lightly grease a cookie sheet with butter. In a heavy skillet add all ingredients. Bring to boil over medium heat. With a wooden spoon stir constantly until golden brown (about 6 minutes). Spread in buttered cookie sheet. Pat until very thin. Let cool, then break in pieces. Store in airtight can.
Cut gumdrops into 4 or 5 pieces each and dredge with nuts in the 1/4 cup extra flour. Cream egg yolks and sugar until fluffy. Stir in gumdrops, nuts and flour mixture. Use fingers; mixture will be very stiff and crumbly. Beat egg whites until stiff; fold in 1/4 at a time. Amazing, but you have a batter.
Cream together first 6 ingredients. Then add dry ingredients. Pour in greased and floured 9 x 13-inch pan. Bake at 325° for 20 to 25 minutes. Good with coffee.
Cream together sugars, shortening and peanut butter. Add eggs. Mix baking soda with hot water and add to batter. Add vanilla and mix well. Stir in flour and oatmeal. Shape into balls. Place on cookie sheet and flatten with a fork. Bake in 350° oven for 10 to 12 minutes or until golden brown.
Beat together the sugar, eggs and margarine. Add peanut butter and vanilla. Stir in flour until mixture is smooth. (The batter will be stiff.) Pour into a 9 x 13-inch baking dish and bake at 300° for 45 minutes or until set and golden brown. Cut into squares. Makes approximately 40 squares.
Place spinach in wire strainer; rinse under hot water to thaw. Press to remove water. Melt butter in skillet; add onion and mushrooms; cook until onion is soft. Beat eggs with a fork. Add breadcrumbs, soup, 2 tbsp cheese, pepper, basil, oregano, spinach and onion mixture; mix well. Pour into well greased 9 inch square pan. Sprinkle with remaining cheese. Bake, uncovered at 325° for 35 minutes or until firm when touched lightly. Cool slightly; cover and chill. Cut into 1 inch squares for appetizers and serve cold or reheat at 325° for 10-12 minutes.
Melt margarine. Add brown sugar and bring to a boil. Add nuts. Alternate syrup and biscuits in angel food cake pan or Bundt pan. Bake in 350° oven until deep golden brown.
Preheat oven to 300°. Place beef in black skillet with onion slices on top. Add soup and sherry. Cover. Bake 2 hours. Delicious, tender beef with thick brown gravy. Serve over rice or noodles.
Combine condensed milk, sour cream and Tang. Mix well and fold in Cool Whip. Pour into crusts. Top with Cool Whip.
Heat oven to 350°. Mix flour, sugar, baking powder and salt. Mix egg, milk, honey and margarine. Add flour mixture; stir just until moistened. Stir in cereal and apricots. Pour into 8 x 4-inch loaf pan which has been sprayed with nonstick cooking spray. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Makes 16 (1/2) slices.
Put ingredients in a heavy ziplock bag. Shake to coat well. Refrigerate for 24 hours if possible, turning the bag several times. When coals are ready, place chicken on the grill, skin side up, basting with the marinade. Cook until well browned before turning. (If baking in oven, bake at 400°, skin side down first.) About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version below.
Mix together eggs, mayonnaise, old bay seasoning, pepper, mustard, worcestershire sauce. Add crabmeat and blend carefully. Add bread crumbs. Shape into 6 cakes.
Combine 2 cups of the grapefruit with sugar and salt. Soften gelatin in the remaining 1/2 cup grapefruit juice, then place over hot water to melt. Stir melted gelatin thoroughly into grapefruit mixture and turn into a mold rinsed in cold water. Place in refrigerator to congeal. Unmold onto plate and surround with crisp lettuce cups. Serve with lime honey or celery seed or any other sweet dressing.
Combine all ingredients in a bowl. Mix by hand. Refrigerate for 1 hour. Roll out to 1/8-inch thickness. Bake at 300° for 15 minutes. Will freeze good. Warm before serving.
Sift together dry ingredients. Set aside. Cream the eggs and sugar. Add dry ingredients alternately with oil. Mix until blended. Add pineapple, nuts, raisins, grated carrots and vanilla. Turn into tube pan. Bake 40 to 60 minutes at 350° until cake tester comes out dry. Place on rack for 5 minutes. Remove from pan and let cool. If desired, frost with cream cheese frosting, but is delicious plain. Tastes better baked a day ahead!
Cook macaroni as usual. Drain. Combine cooked macaroni, tuna, sour cream, cheese and soup. Place in greased casserole dish. Top with dry bread crumbs or chips. Bake at 350° for 35 minutes.
Mix all ingredients and roll into balls. Roll balls in granulated sugar and store in an airtight container for at least 1 week before serving. These will mellow with age and keep for at least 1 month.
Cream butter and sugar. Work in flour and pecans. Add milk, drop by drop. Add vanilla. Break and form into small rolls (2 inches long and 1/2 inch thick). Bake in a 400° oven for 15 to 20 minutes. When crisp, roll in powdered sugar.
To make sauce, blend together beaten egg yolks, sugar, mustard, butter, vinegar and milk. Heat, stirring until smooth and hot; stir hot mixture into shredded cheese, stirring until well mixed. Drain pimentos and dice (reserve liquid). Add diced pimentos to cheese mixture and pimento liquid if needed to make mixture of spreading consistency. (Err on the side of too much liquid; will "stiffen up" in the refrigerator.) Beat egg whites until stiff and fold into cheese mixture. Store, covered tightly in the refrigerator. Will keep "forever."
Mix the first 4 ingredients together. Put aside a little more than a cup of crumbs. Add the remaining 3 ingredients. Mix and pour into a 9 x 13-inch ungreased pan. Pour remaining crumbs on top. Bake at 350° for 40 minutes, or until cake springs back from touch.
Rinse cleaned fish. Leave skin on and trim fish to fit on rack placed in 12-inch Dutch oven. Sprinkle generously with salt, pepper, ginger and onion. Add sufficient water to Dutch oven to steam fish for 1 hour. Remove fish and drain off liquid in Dutch oven. In a separate pot, heat peanut oil to very hot. Replace fish into Dutch oven. Pour heated oil over fish to sear. Serve.
Preheat oven to temperature on crescent roll can. Spray a 9x 13 inch baking pan lightly with cooking spray. Mix together cream cheese, 3/4 c. sugar, vanilla, and egg yolk until smooth. Line the bottom of the baking pan with 1 can of the crescent rolls pressing together the seams. Spread the cream cheese mixture on top of the rolls. Top with the remaining can of crescent rolls. Baste the top with the egg white. Sprinkle with remaining 1/4 c. sugar. Bake for 18 to 20 minutes. Allow to cool completely and cut into squares.
Sift dry ingredients together. Cream sugar, margarine and Crisco; add eggs one at a time, beating well after each. Add vanilla flavoring. Add milk, flour and eggs alternatively; mix well. Bake for 1 hour and 10 minutes at 325°. Cool 10 minutes before turning out. Do not open oven door for the first hour.
Add bread crumbs, eggs, Parmesan cheese to hamburger. Add oregano, black pepper and garlic salt to taste. Form into balls and brown in skillet. Add to sauce. Combine brown sugar, sour cream, butter, steak sauce and ketchup. Cover and cook slowly until done.
Combine sugar, cinnamon and walnuts; set aside. Mix dough in order (will be sticky). Chill in fridge. Dust with flour and cut in 4 equal parts. Roll each in a circle as with pie, dusting surface with flour. Sprinkle with cinnamon mixture. Cut into 16 wedges and roll from wide part of wedge up. Bake 20 minutes at 350° on ungreased cookie sheet. Let cool 3 minutes and remove from sheet.
Combine first 3 ingredients together until smooth. Add cereal. Roll into small balls on ungreased cookie sheet and flatten with a fork. Bake at 325° until golden brown.
Pop 1/2 cup of popcorn. Melt margarine, brown sugar, syrup, molasses and salt; bring to boil and boil for 2 minutes. Remove from heat. Add baking soda; stir. Caramel will get very foamy. Pour caramel over popcorn; stir. Bake on cookie sheet at 250° for 20 minutes. Cool and enjoy!
Beat egg whites; stir in sugar. Stir in pecans until fully covered. Drop on cookie sheet. Cook at 225° for 20 to 25 minutes.
Brown rice and onion in butter. Put in casserole, adding consomme and Italian seasoning. Bake 45 minutes at 350°.
Drain peas, corn and pimento and mix together. Add celery, bell pepper and onion.
Combine eggs, milk and oil and beat until well blended. Add onion, jalapeno peppers, corn and cheese and blend. Add cornbread mix, sugar and baking powder, blending well. Pour into well-greased hot pan and bake at 350° for about 1 hour.
Mix the box of cake mix with the eggs and butter. Spread in a 13 x 9-inch pan. Then layer chocolate chips, coconut, and pecans over cake layer. Mix the confectioners sugar, beaten eggs and the softened cream cheese in a bowl and pour over the pecan layer. Bake at 350° for 45 to 50 minutes.
Melt marshmallows and butter in the top of a double boiler; stir to blend. Stir in vanilla flavoring and enough food coloring to make a dark green. Remove from heat and gently stir in corn flakes. Working quickly, drop by teaspoon onto waxed paper-lined cookie sheet. Decorate each cookie with 3 red hots for holly berries. Chill. Makes 3 dozen.
Mix and turn into buttered baking dish. Bake at 350° until firm in center, about 45 minutes.
Line dish with corn chips. Brown ground beef and drain. Add other ingredients. Pour over chips, top with grated cheese. Bake at 350° for 20 minutes.
Skin and bone chicken breast. Arrange 1 slice of smoked beef under each. Wrap slice of bacon around each breast. Arrange in glass baking dish. Combine soup, sour cream and flour. Spoon over chicken. Sprinkle with paprika. Sprinkle mushrooms on top. Cover with plastic wrap or dish cover. (If using plastic, pierce hole for steam to escape.) Microwave on Roast 30 to 40 minutes. Serve over rice.
Cut broccoli into 2 x 1-inch pieces. Cut zucchini into 1/2-inch thick slices. Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half). In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender, about 3 minutes. With rubber spatula stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil. Add water; cover Dutch oven and cook broccoli 5 to 8 minutes, stirring occasionally, until tender-crisp. Remove vegetables and liquid to bowl. In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil and 1 teaspoon salt, stirring occasionally, until tender-crisp. Return broccoli mixture to Dutch oven; add soy sauce; mix well.
To cook in slow cooker: Combine all ingredients. Cover and cook on high for 8 hours. With wire whisk, stir mixture until meat is shredded.
Fill a pot of water with all ingredients in it. Let beans boil until water is thick like stew.
Mix all ingredients and pour into buttered casserole dish. Bake 1 hour in 350° oven.
Put first 3 ingredients in a skillet and cook until done, then put soda and salt in and stir well and pour on greased or buttered platter or countertop. Let cool and break into pieces.
Place peaches in a lightly greased 9-inch pie plate. Combine sugar, flour and cinnamon with pastry blender until mixture resembles coarse meal. Sprinkle over peaches. Bake at 375° for 25 minutes. Can use canned apples or cherry pie filling.
Spray 13 1/2 x 9 1/2-inch baking glass pan with Pam. Layer pan with oysters, cheeses, garlic and onions. Sprinkle olive oil over entire dish. Bake covered with aluminum foil for 15 minutes.
Bring to a boil and then simmer. Spoon 1/2 cup onto ham during the last 30 minutes of baking. Heat remaining mixture and serve with sliced ham. Don't expect any leftovers. It's guaranteed to go much faster than the snails.
Sift together sugar and flour in large bowl. In saucepan, put oleo, Crisco, cocoa and water. Bring mixture to a rapid boil. Mix with dry ingredients; then add eggs, vanilla, soda and cinnamon. Bake at 300° for 25 minutes.
In medium saucepan, combine 1 c. water, 1/2 c. butter and 1 tsp. salt; bring to boiling. Remove from heat. With wooden spoon, beat in 1 c. flour. Over low heat, beat mixture until it leaves side of pan and forms a ball-1 to 2 minutes. Remove from heat. Add eggs, one at a time, beating with electric mixer or wooden spoon after each addition until well blended; continue beating until dough is shiny and satiny. Stir in 1/4 c. cheese and the mustard until well blended.
Mix together egg, fruit cocktail and vanilla. Stir together flour, sugar, soda and salt. Add dry ingredients. Blend well. pour into greased 8 inch pan. Mix brown sugar and nuts. Sprinkle on top of dough. Bake at 350 for 50-60 minutes.
In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1-inch thickness. Cut into 1-inch to 2-inch biscuits. Place in a greased 10-inch iron skillet or on a 9-inch square pan. For crusty biscuits, separate on a cookie sheet. Bake at 450° for 12 to 15 minutes. Yield: about 20 biscuits.
Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine gravy mix and water in sauce pan. Add remaining ingredients. Heat slowly, stirring frequently until sauce thickens.
Saute onion and celery in margarine (do not brown). Mix with 3/4 of dressing and spread on bottom of large baking pan (10 x 16-inch). Spread layer of chicken, cut in large pieces. Cover with layer of broccoli and mushrooms. Thin condensed soup with equal parts of water and pour over. Spread remaining dressing over top. Cover and bake at 350° to 375° for 45 minutes to 1 hour (until bubbly), then uncover and bake 15 minutes more until crisp. Serves 8 to 10 people.
Saute onion until tender in 1 tablespoon butter. In large bowl mix hamburger, bread crumbs and egg. Add dash of salt, paprika and 1/2 of garlic clove. Mix all together and form balls; brown lightly in skillet. In a large saucepan, place whole tomatoes, paste and sauce. Add chopped pepper, mushrooms, remaining garlic and celery. When meatballs are browned, add them to this sauce. Simmer 1 1/2 hours.
Cream shortening and 1/3 cup sifted sugar. Beat eggs until thick and lemon colored. Add remaining sifted sugar and continue beating. Combine the two mixtures and blend until smooth. Sift dry ingredients together and add chopped nuts. Chill. Drop by teaspoon onto greased cookie sheet and bake 8 to 10 minutes at 350°.
Sprinkle gelatin over orange juice to soften. Heat sugar and water together until sugar dissolves and bubbles break over the surface. Remove from heat and stir in the softened gelatin until dissolved. Add grated orange rind and cool in refrigerator until thick. Whip the cream and beat the egg whites until very stiff. Beat cooled gelatin mixture until frothy. Fold egg whites, whipped cream and gelatin mixture together with care. Line oiled 8-inch mold with the ladyfingers and place the orange sections in the bottom of mold; pour in mixture. When set, carefully invert on plate to serve.
Combine first 4 ingredients; beat until creamy. Stir in 1/4 cup chocolate chips; set aside. Melt 1/2 cup chocolate chips in a double boiler; stir until smooth. Remove from heat.
Mix together shortening, sugar, brown sugar, vanilla, water and eggs. Beat until creamy. Add flour baking soda, salt and chocolate chips. Place spoonfuls on cookie sheet and bake at 350° for 10 minutes.
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil lined 9-inch square pan.
Combine slaw dressing, mayo and dip mix. Add salt, pepper and celery seed to taste. Add onion, green pepper, cucumber pickles and tomatoes. Mix well. Toss in pasta gently. Chill for 2 hours.
In a saucepan, combine half the sugar, 3/4 cup of the cherry juice and all of the cornstarch; mix well and cook over medium heat until thick and bubbly. Remove from heat and add balance of ingredients. Stir gently to combine and spoon into bottom crust. Moisten edge of crust and add top crust. Cut slits to allow steam to escape. Bake for 45 to 50 minutes or until crust is brown and filling begins to bubble. If necessary, cover the edge of crust during the last 15 to 20 minutes to prevent overbrowning.
Shape into a loaf, with hands a mixture of meat, milk, oats, onions, salt and pepper. Dot the top with shortening. Bake in a greased pan in a moderate 350° oven, for 1 hour or until brown. Makes 4 servings. Pet milk makes the meat loaf extra juicy. If you like, put tomato paste or catsup on top before cooking. Delicious!
Heat oven to 350°. Spray two 8 or 9-inch round pans with cooking spray. In a bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil or any vegetable oil. Stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan. Stir. Add dry ingredients. Whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool, fill and frost. Refrigerate. Double for two 9-inch round pans.
Combine all ingredients together. Roll into 1-inch balls. Bake at 350° for 15 minutes or until brown on ungreased cookie sheet.
Stir 1 1/2 cups boiling water into 1 package Jell-O strawberry flavor sugar-free low-calorie gelatin in a large bowl at least 2 minutes until dissolved. Mix 1 cup cold orange juice and ice to make 1 1/4 cups. Stir into gelatin; refrigerate 30 minutes or until thickened.
Brown sesame seed in oil. Mix ingredients in a 13 x 9-inch baking dish. Marinate overnight.
Brown meat. Drain. Mix sauce, water, meat and salt. Cook 5 minutes on High, covered. In a 3-quart casserole, put 1/3 of sauce, layer 1/2 noodles, Ricotta cheese and 1 1/2 cups Mozzarella. Do this 2 times with sauce on the last layer. Sprinkle with Parmesan cheese. Cook on High for 30 to 35 minutes, covered with Saran Wrap, leaving space for steam to escape. Test noodles for doneness. Let stand 15 minutes, covered.
Thaw pastry for 20 minutes. Sprinkle chicken with seasoning. In a medium skillet, brown chicken in 3 tablespoons butter; set aside. Add remaining butter to skillet. Add onion and mushrooms. Saute until tender and liquid evaporated. Stir in parsley.
Blend all ingredients together; mix well. Pour into a floured long, deep baking pan. Bake for 45 minutes at 350°.
Cut potatoes and carrots into 1/2-inch slices. Thinly slice mushrooms. Place 6 pieces of heavy foil on counter. Put piece of chicken and divide vegetables in each bundle. Add salt and pepper, 2 tablespoons soup and tarragon. Wrap and seal foil. Grill 1 hour. Serve with parsley. Makes 6 servings.
Mix batter thoroughly and add sausage, cheese, pepperoni, onion and hot peppers. Pour into a greased 9 x 13-inch pan and bake for 1 hour at 350°. When cooled, cut into desired sized pieces. Can be wrapped in Saran Wrap or plastic wrap and then in aluminum foil for freezing. Great later when warmed in microwave oven.