HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, sugar, baking powder and salt 3 times. Make a well and add in order given the next 5 ingredients. Beat until smooth. Into large bowl measure egg whites and cream of tartar. Beat until whites form very stiff peaks. Do not underbeat. Peaks will stand alone. Gradually pour egg yolk mixture into the beaten egg whites, folding gently as you pour, just until blended. Do not stir. Mix together maraschino cherries and chopped nuts. Sprinkle over batter and fold gently with a few strokes. Pour immediately into ungreased angel food pan (10 x 4-inch). Bake at 325° for 65 to 70 minutes until top springs back or needle inserted into cake returns clean. When done, turn pan upside down with tube part of pan over neck of thin bottle. Cool thoroughly before removing from pan. Frost with either white mountain icing or cherry nut icing.
Combine sugar, cocoa, milk and margarine in pan. Cook to full rolling boil, then time for 1 minute at full rolling boil. Remove from burner. Add vanilla, salt, peanut butter and oats; mix well. Drop by teaspoonful onto waxed paper. You'll have to do the spooning quickly.
Cut rolls in half. Spread mixture of butter, mustard and onion on both sides of ham. Place shredded cheese on top of ham. Place sandwiches in oven and bake at 350° until cheese melts. Cut in squares.
Heat oven to 375°. Grease baking sheet with Crisco. Combine brown sugar, Crisco, eggs and vanilla in large bowl. Beat at medium speed on electric mixer until well blended. Combine flour, soda, cinnamon and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in oats and raisins with spoon.
Combine the first 3 ingredients; set aside. Combine the tomatoes, bell pepper and green onion. Layer ingredients in this order (use a large salad bowl): 1/2 crumbled bread, 1/2 of beans, 1/2 vegetable mixture, 1/2 cheese, 1/2 bacon, 1/2 corn and 1/2 dressing mixture. Repeat order. Store in refrigerator. Best if made 2 hours ahead.
Stir apples in lemon and water. Mix all ingredients together. If possible let this stand for a few hours so the wonderful flavors can blend together.
Combine eggs, sugar, spices, salt, lemon juice and butter. Stir in raisins and nuts. Pour into pie shell and bake for 35 to 40 minutes or until filling is set in center. Cool.
Grate all cheeses; add all ingredients into mixing bowl and mix until all ingredients are completely blended. Place Saran Wrap in the bottom of a bowl and spoon in the cheese mix. Cover top of mixture with the Saran Wrap and refrigerate for several hours. Will keep in refrigerator for 2 to 3 weeks. Serve with celery sticks, carrot sticks or crackers.
Break up bread. Mix everything together except margarine. Pour into crock-pot and dot with butter. Cover and cook on high for 2 hours.
Whisk together oil, vinegar, basil, salt and pepper in large bowl. Add rice, tomatoes, cucumbers and onion; toss lightly. Makes 6 servings.
Cream together butter and sugar. Add egg yolks, flour, Grape-Nuts, milk and lemon juice and rind. Fold in 4 beaten egg whites. Pour in casserole. Place casserole in pan of water. Bake at 375° for 50 minutes. Very lemony and rich.
Brown roast or steak and onions; drain. Add onion soup and mushrooms and simmer at least an hour, uncovered. Just before serving, add sour cream. Serve over cooked noodles.
Combine sugar, salt, cream of tartar and water in boiler. Bring to boiling and cook. Stir until sugar dissolves. Place egg whites in small bowl of electric mixer. Pour boiling syrup in a thin stream over unbeaten egg whites, beating at high speed until of spreading consistency. Add vanilla. Spread on cooled cake. May be used for pineapple or coconut cake.
Mix the first 5 ingredients. Add nuts. Pour into shell. Bake at 350° for 50-55 minutes. Cool.
Slice cucumbers thin (peeling or not as you wish). Slice onion into rings. Place cucumber slices in between paper towels and squeeze or press hard. Try to remove as much moisture from cucumbers as you can. Place squeezed cucumbers in bowl and add the onion rings. Cover with vinegar to which a small amount of cold water and a hint of sugar have been added. Add salt; sprinkle freely with pepper. Refrigerate and let stand several hours; the colder the better. An excellent side dish or fabulous accompaniment for cold meats. Makes 4 to 6 servings. Enjoy!
Mix ingredients in order given. Spread in 9 x 13-inch cake pan and bake at 350° for 20 to 25 minutes. A thin powdered sugar frosting may be drizzled on top. Cut while warm. The bars will be crispy when first baked, but will be softer when they have set awhile.
Saute onion until soft in oil. Combine ketchup, sugar, soy sauce, lemon juice and black pepper. Add to onion. Add chicken; cover and simmer 30 minutes or until done. Remove chicken to platter. Dissolve cornstarch with 2 tablespoons water. Add to sauce; bring to boil, stirring and cooking until thickened. Pour sauce over chicken.
Melt butter and add flour. Blend. Add beet liquid. Cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves. Stir until sugar dissolves. Drain beets and add. Heat thoroughly. Serves 6.
In large mixing bowl, beat eggs on low speed mixer until blended. Gradually add sugar, beating on high about 5 minutes, or until eggs are very thick. Stir in the chocolate milk, vanilla and 1/4 teaspoon nutmeg. Pour mixture into large container. Gently fold in chocolate ice cream and whipping cream. Cover and chill eggnog until serving time.
Mix all ingredients together. Pour into 2 unbaked 9-inch pie shells. Bake 10 minutes at 425°. Reduce heat to 350°. Bake 30 minutes longer or until done.
Drain thawed berries. Reserve syrup. Garnish with whole berries. Add enough water to syrup to make 1 1/2 cups.
Combine first 2 ingredients; press into lightly greased 8 x 8 x 2-inch dish. Bake at 250° for 10 minutes; let cool. Beat cream cheese at medium speed with electric mixer until light and fluffy; add sugar, mixing until well blended. Fold in Cool Whip and carefully spread over pretzel crust. Combine gelatin and boiling water into a bowl, stirring 2 minutes or until dissolved. Add cold water and chill until mixture is the consistency of unbeaten egg whites. Stir in strawberries; pour over cream cheese layer. Refrigerate until firm. Cut into squares; serve on lettuce leaves and a dollop of mayonnaise, if desired.
Warm all ingredients in saucepan. Place ribs in 475° oven for 30 minutes. Put slices of onion and lemon juice on ribs. Put oven at 350°. Pour sauce over ribs. Bake 45 minutes to 1 hour, basting ribs every 15 minutes.
Preheat oven to 400°. Grease 12 medium sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries.
Mix sugar, syrup, cocoa and milk and cook slowly to soft ball stage. Remove from heat and add vanilla, margarine and marshmallows. Beat until candy becomes stiff. Add nuts. Pour into buttered dish.
Cream butter, gradually adding sugar, beating well. Blend in flavorings. Beat egg yolks until thick and lemon colored. Stir into creamed mixture. Sift flour, baking powder and salt. Add to egg mixture 1/3 at a time, stirring well after each addition. Beat egg whites until stiff, but not dry. Fold into batter until just patches of egg white disappear. Pour into buttered, lightly floured 10-inch ring tube pan. Bake in preheated 350° oven for 30 minutes. Reduce oven temperature to 300° and cook 30 minutes longer or until cake is done. Remove from pan, cool on wire rack. Serve with fruit preserves.
Cream margarine with sugars, eggs; add salt, vanilla and soda, all at once. Stir in flour until all is blended together. Add chips and	nuts and stir again. Wet your hands and using 1 heaping teaspoonful for each cookie, roll in hands until round. Place about 2 inches apart on cookie sheet. Bake in 375° oven for about 12 minutes. Remove to wire rack to cool. These are even better when baked in a convection oven at 375°for 12 minutes. Yield: about 48 cookies
Mix hamburger, 1/2 can soup and cracker crumbs. Form into meatballs. Spray electric skillet and cook meatballs. When done, add 1 1/2 cans soup, onion, Worcestershire sauce, vinegar and sugar. Simmer 10 to 15 minutes. Serve with mashed potatoes.
Melt oleo in 15 x 10-inch jelly roll pan. Sprinkle crumbs evenly. Add remaining ingredients and press down to even mixture. Pour sweetened condensed milk evenly over mixture. Bake at 350° for 25 to 30 minutes. Cool and cut into squares. Keeps for weeks in refrigerator.
Brown pork well in oil in skillet. Add onion; cover and simmer 20 minutes. Combine vinegar, cornstarch, salt, ginger and pepper. Add jelly to mixture and pepper strips. Place into skillet; bring to a boil, stirring. Cover and simmer 5 minutes. Add pineapple chunks and heat. Serve over a bed of rice.
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic powder and seasoned salt. Spread 6 slices of bread evenly with the cheese mixture. Top with remaining bread. Butter the outside of sandwiches; cook in a large skillet over medium heat until golden brown on both sides.
Sift together dry ingredients. Beat together eggs. Add 1 cup sugar until light. Add butter, milk and vanilla. Add dry ingredients all at once, stirring just until smooth. (Dough is very soft.) Knead dough lightly on floured surface. Roll out dough 3/8-inch thick. Cut with floured doughnut cutter. Fry doughnuts in hot cooking oil (370°) until golden brown, turning once. Drain on paper towels. Roll doughnuts in sugar. Makes 2 dozen.
Mix all ingredients except cream. Whip the cream until stiff; fold with other mixture. Freeze.
Quickly brown pork chops in a small amount of oil. Place in a casserole dish. Combine remaining ingredients and pour over chops. Bake at 350° for 90 minutes. Serve with rice or mashed potatoes.
Mix Jell-O, water and marshmallows. Place on medium heat until marshmallows dissolve. Cool. Fold in cottage cheese, pineapple, nuts and Cool Whip. Spread in 9 x 13 pan. Refrigerate. Stir twice until sets.
Cream honey and Crisco. Add eggs, cereal and boiling water. Add dry ingredients and buttermilk. Bake at 375° until done. Batter can be stored in refrigerator until ready to use.
Melt margarine in Dutch oven over low heat, slowly stir in flour. Add 8 cups water, mixing well. Add rest of ingredients. Simmer over low heat for 2 to 6 hours.
Combine popcorn and nuts in lightly greased 14 x 11 x 2-inch roasting pan. Mix well and set aside. Melt butter over low heat in medium saucepan. Add brown sugar and honey; bring to a boil and boil 5 minutes without stirring. Add vanilla, stirring well. Pour syrup over popcorn mixture, stirring until popcorn is evenly coated. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely and break into pieces.
Using a large pot, combine all ingredients. Bring to boil over medium heat. Reduce heat and simmer 30 minutes. To serve, strain and float orange slices.
Cut Crisco; stir in buttermilk. Mix and roll out. Cut with a 3-inch cutter. Bake at 450° for 20 minutes.
Mix in large dish, sprinkle nuts on top and freeze. Can be dipped or cut in squares.
Mix all ingredients together. Let stand 3 hours or longer; can let stand overnight. Bake 30 minutes at 350°; this goes in a 9 x 9-inch or 8 x 8-inch pan.
Chop the pecans. Cream butter and sugar. Add eggs, one at a time, beating after each addition. In a large pan, mix all dry ingredients, fruit and nuts, then add gradually to batter. Put in pan with buttered paper in the bottom and pack well. Bake at 250° for 3 hours or more.
Mix first 5 ingredients and freeze. Remove from freezer before serving time and allow to partially thaw. Add 4 quarts of ginger ale when ready to serve.
Combine ingredients; mix in a quantity of patience. Serve with laughter. Make a dedicated Christian.
Drain fruit and reserve juices. Cut pears in bite-size pieces. Add water to juice to make 2 cups liquid. Dissolve jello in boiling water; add reserved juices. Combine cream cheese and mayonnaise. Stir fruits in cheese mixture and add to jello mixture. Pour into lightly oiled 8-cup mold and chill until firm. Makes 10 to 12 servings.
Combine all ingredients in crock-pot. Add water to cover (about 2 cups). Stir well. Cover and cook on low for 12 to 18 hours or 5 to 7 hours on high.
Combine butter, sugar, egg yolks and salt; beat until creamy. Stir in flour and cinnamon; mix well. Spread thick batter in a greased 15 x 10-inch pan. Beat egg white until foamy. Stir in powdered sugar; brush this over batter. Sprinkle nuts over top. Bake at 350° for 30 to 35 minutes. Cut while hot into bars or squares. Remove from pan and cool.
Shape ground beef into large patty. Place onion on large piece of foil. Add patty. Season. Add green pepper, celery and cabbage. Top with carrot and potato. Add soup and water. Wrap tightly. Grill for 1 hour or until done. May bake at 350° for 1 hour. Yields 1 serving.
Blend all ingredients well. Spray muffin tins with nonstick spray (more than you think you need until it runs down sides) and place these in 400° oven for 10 minutes. Pour batter into hot muffin tins, filling each 3/4 full. Bake at 400° for 15 minutes, then reduce heat to 350°. Bake another 30 minutes. Do not open oven door until the popovers have finished baking.
Spread one can of apple pie filling in a 9 x 13-inch baking dish. Sprinkle with 1/2 box of yellow butter cake mix, melt butter and pour over cake mix. Bake at 350° for 20 minutes. Serve warm with ice cream.
Beat first 4 crust ingredients to soft peaks. Gradually add 2/3 cup sugar. Beat until stiff and add chopped pecans. Grease a 9-inch pie pan with butter. Pour crust in and bake at 300° for 55 minutes. Let stand in oven overnight.
Drain pineapple; reserve 1 tablespoon syrup. In large mixing bowl, lightly toss chicken, celery, pineapple, almonds and grapes. In bowl, mix reserved syrup, oil, vinegar, mayonnaise and salt. Pour over chicken; toss lightly. Arrange in lettuce cups. Garnish with olives, parsley and pickles.
Preheat oven to 375°. Grease 8 x 8 x 2-inch pan. Sift flour. In large bowl, combine margarine, granulated sugar and eggs. Beat at high speed until fluffy. At low speed, add dry ingredients alternately with milk. Fold in blueberries. Pour into prepared pan; sprinkle with brown sugar and cinnamon. Bake for 35 minutes. Serve warm.
Combine first 2 ingredients with vegetables. Blend next 6 ingredients; stir into seafood mixture. Spoon into a large baking dish. Sprinkle bread crumbs over the top. Bake at 350° for 20 to 25 minutes. Serves 4.
Chop up tomatoes in food processor.	Drain juice and cover with cold water. Cook 1/2 hour after tomatoes begin to boil. Drain and add 4 quarts chopped apples, 2 pounds brown sugar, salt, vinegar, cassia, cloves, allspice, salt pork (cut up), raisins, currants and citron. Cook slowly, 3 to 4 hours, until thick.
Preheat oven to 350°. Grease 9 x 13 pan. Combine in large bowl remaining ingredients, except chocolate chips. By hand, stir until dough holds together. Press one-half of dough into pan and reserve remaining dough for topping. Bake at 350° for 6 minutes. Sprinkle chocolate chips over baked crust, then spread caramel mixture over all. Crumble reserved dough over caramel mixture. Bake at 350° for 15-20 minutes. Cool completely.
Brown chicken. Spread rice in slightly greased 9 x 11-inch casserole. (We use a 8 1/2 x 13 1/2-inch Pyrex baking dish; 10 halved chicken breasts fit well.)
In large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 350° for about 18 minutes. Remove to wire rack to chill. Yield: 2 dozen.
Heat oil in large skillet or wok. Add zucchini and onion. Saute until tender. Add other ingredients. Cover and simmer 10 minutes. Stir occasionally. Sprinkle with Parmesan before serving.
Mix soy sauce, ginger, garlic, oil, lemon juice and brown sugar in a saucepan. Bring mixture to a boil. Cool mixture; then place London broil and sauce in a large Ziploc bag and marinate overnight.
Cream together margarine and sugar. Add vanilla and unsweetened chocolate. Beat in 4 eggs. Add one egg at a time and beat each for 5 minutes. Spoon into a graham cracker crust. Chill until set. Serve with a spoon of Cool Whip.
Mix all ingredients well. Bake at 350° for 1 1/2 to 2 hours.
Put turkey in roasting pan and add 2 quarts of water. Add 1 stick melted butter on top of the turkey. Cover tightly and bake until tender at 200° overnight or 6 to 7 hours.
Cook apples until done. Add raisins, nuts and half the sugar. Cream remaining sugar, butter and eggs. Sift flour, soda and spices and add last. Bake 1 hour in loaf pan at 325°.
Mix all ingredients. Roll out and cut. Bake at 375° for 10 to 12 minutes.
Dissolve Jell-O in boiling water; soften cream cheese with salad dressing and add to Jell-O after Jell-O has cooled. Add other ingredients except whipped cream. Set aside. Whip cream and add to mixture. Chill and serve.
Preheat oven to 350°. Sift flour, sugar, baking powder and salt into a mixing bowl.
Set oven at 400°. Wash and drain rice. Place rice and water in saucepan. Cover and simmer for 15 minutes so rice will be partially cooked. Remove from heat. Add meat, salt, pepper, cinnamon, butter and pine nuts. Mix well. Set aside.
Cut buttered bread into finger-width pieces. Arrange in layers in buttered baking dish, sprinkling each layer with Brazil nuts. Beat eggs slightly, add sugar, salt, vanilla and milk. Mix well and pour over bread. Garnish top with Brazil nuts and bake in slow oven (325°) for 1 hour. Serves 6.
Mix ingredients and form into a log. Chill. Slice when ready to serve. Bake in a 350° oven 10 to 12 minutes.
Cook and drain noodles. In large bowl, mix all ingredients, using enough milk to blend. Pour into a casserole. Top with bread crumbs. Bake at 350° for 1/2 hour.
In a blender, combine strawberries, yogurt, ice and banana. Blend until smooth.
Brown meat; drain. Add onion. Cook until tender. Add beans and seasonings; cover and cook over medium heat for 10 minutes. Combine remaining ingredients. Add meat mixture. Mix lightly and serve immediately. Yield: 6 servings.
Saute meat; season with onion, bay leaf and seasoned salt while cooking. Mix with dry rice. Mix well and place in bottom of casserole. Top with 1 cup cottage cheese. Top this with 1 can mushroom soup, mixed with 1/3 cup water. Spread grated cheese on top. Bake 1 hour at 350°.
Use the whole fish or pieces of fish. Heat fat to 370°. Beat eggs lightly. Dip the fish into beaten eggs, then roll in cornmeal. Fry for 3 to 5 minutes. Drain and season. Serve with hush puppies.
Brown hamburger and sausage together; drain the grease. Put meat in a bowl. Melt cheese in a pan on low heat. Add meat to cheese; stir together. Add seasonings; stir. Line cookie sheet with bread; spoon meat onto bread. Bake at 350° for 8 to 10 minutes, or pop them in the microwave. You can freeze them on the cookie sheets and place them in plastic bags to be eaten later.
Core apples. Pack brown sugar into center. Sprinkle each with lemon juice. Sprinkle cinnamon lightly over each apple. Place in baking dish with about 2 inches of water. Bake in 325° oven for 1 hour. Serve with light cream. Serves 4.
Mix first 6 ingredients ahead of time. Just before serving add shoestring potatoes or Chinese noodles.
Mix well and drop on oiled cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine water with all ingredients. Bring to boil and continue to boil hard for 20 minutes. Reduce heat and simmer 45 minutes or until	peas are tender. Strain through fine sieve and reheat to boiling point.
Saute onions and peppers in oil. Add meat to sear and brown. Chop greens very fine and add to pot and cover for 2 to 3 minutes, until greens appear slick. Stir and add other ingredients. Simmer for 10 to 15 minutes on low heat. Serve over steamed rice.
Blend first four ingredients. Spread in 6 x 9-inch dish. Then spread bean dip. Then spread tomatoes and cheeses. Bake at 350° for 20 minutes.
Blend ham, olives, mustard and pepper sauce to taste. Form a ball and place on a serving dish. Combine cream cheese and milk; frost ham ball. Chill. Remove from refrigerator 15 minutes before serving. Trim with parsley, if desired.
Mix together all ingredients except oil and vinegar. Cook oil and vinegar with generous amounts of black pepper until in a full boil. Pour over cabbage and mix well. Cover tightly and marinate 6 hours. Do not refrigerate.
Cut meat into small pieces, roll in seasoned flour and brown in the fat in a heavy kettle. Make sure every piece is well browned for best flavor. Add 2 cups of water and simmer in tightly covered kettle until meat is tender (about 2 hours). Then add vegetables which have been cut into fairly large chunks and continue cooking in covered kettle until vegetables are tender. Add catsup, salt to taste and just a little flour in cold water to thicken if broth is too soupy. Serve while steaming hot. Ma's cooking.
Mix dry ingredients; add boiling water gradually, stirring constantly. Cook over low heat until thick and clear. Add butter and lemon.
Mix all ingredients, except bread crumbs, salt, pepper and butter. Pour into casserole and top with a mixture of bread crumbs and melted butter. Bake at 350° for 30 minutes or until bubbly.
Prepare rice according to directions. Saute onions and celery in margarine until onion is soft. Add mushrooms, pimento, chicken and mushroom soup. Simmer 15 minutes. Mix cooked rice with other ingredients and put in baking dish. Cover with grated cheese. Bake at 350° for 20 to 25 minutes.
Pour prepared cake mix into a greased 9 x 13-inch pan. Mix eggs and pumpkin pie mix together and spoon or pour slowly over cake dough. Then pour 1/2 cup boiling water over this. Bake at 350° for 45 minutes.
Mix all. Place in a 13 x 9-inch pan and refrigerate 15 hours. Bake in a 350° oven for 1 hour and serve hot. Knife should be dry when tested. Handy to make the afternoon before you expect at least 10 people for breakfast. Serves 10.
Prepare Jell-O little light on water. Put aside to slightly set. Mix all other ingredients with sour cream and then blend together.
Flatten chicken pieces to about 1/4-inch thickness. Combine egg and milk in shallow bowl. Combine flour, seasonings and herbs on a plate. Dip each piece into egg mixture, then into flour mixture to coat all sides.	Allow to rest briefly while preparing remainder of ingredients. Over medium high heat, melt oil and butter in heavy skillet. Brown the chicken pieces on both sides and remove to an ovenproof platter. Place in a 200° oven to keep warm.
Preheat oven to 425°. Place butter in skillet and melt in oven. In one bowl, beat eggs. In second bowl, combine flour and milk. Cream out lumps and combine with eggs. Pour mixture into melted butter. Bake 20 minutes. When done, sprinkle with lemon juice and powdered sugar.
Heat oysters until they are plump and smoking hot. Season with salt and pepper. Heat milk with butter dropped in it to the boiling point. As you take oysters and the milk off stove, pour the 2 together. Serve at once in heated bowls with plenty of oyster crackers. Serves 6.
Salt and pepper pieces of steak and coat with flour. Brown in oil and drain on paper. Put steak in casserole dish and cover with layers of sliced onions, peppers and mushrooms. Cover with tomato sauce and bake, covered, in a 325° oven for 45 minutes. Serves 6.
Cream margarine, Crisco and sugar. Add eggs and beat well. Add baking powder and flour; alternate with milk. Add lemon flavoring. Beat until fluffy. Cook in preheated oven at 325° for 1 hour.
Cream butter, sugar and eggs until fluffy. Stir in mashed bananas. Sift soda with flour and add alternately with buttermilk. Add nuts and vanilla. Cook until toothpick comes out clean at 325°. (Don't overcook.)
Combine flour and milk and cook over low flame until thick like a sauce. Cool. Cream butter or margarine, shortening, sugar and vanilla. Beat this well until it is fluffy. Then add this mixture with the flour and milk mixture. Whip until nice and light.
Preheat oven to 350°. Cook and bone chicken. Put in baking dish. Mix milk and flour; salt and pepper. Add celery soup. Pour flour mixture over chicken and bake 45 minutes at 350°. Makes its own crust.