HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks until fluffy and lemon colored. Gradually add the boiling water while beating; add and blend well the sugar. Sift flour 3 times with baking powder and add to egg and sugar mixture. Beat the egg whites stiff and add 1/2 cup sugar. Beat well. Fold whites into yolk mixture. Add flavorings; turn into ungreased angel food pan and bake 30 minutes at 300° and 30 minutes at 350°. Do not turn pan upside down when done. Cool on rack before taking out of pan. Serve with whipped cream or frost.
Mix pumpkin, sugar, flour, spices, salt, egg yolks and milk. Beat egg whites until slightly stiff. Fold into pumpkin mixture. Pour into 9-inch pie shell and bake at 400° for 10 minutes, then turn heat down to 350° and bake until done.
Wrap each piece of scallop with a piece of bacon. Secure with a wooden toothpick. Sprinkle with Greek seasonings, lemon juice and pepper. Place on a rack in a shallow roasting pan. Broil 5 inches from heat 8 minutes or until bacon is crisp, turning once. Serve immediately. Makes 40 to 44 appetizers.
To potatoes, add oleo and sugar. Beat eggs and add all other ingredients. Mix into potatoes. Pour into pie crust. Bake at 350° for 1 hour.
Combine oil, sugar and eggs. Beat for 3 minutes at medium speed. Sift together the flour, salt and soda. Add to oil mixture. Add vanilla. Fold in apples and pecans. Bake in a tube pan or 9 x 13-inch pan for 1 hour and 20 minutes at 325°. Allow to cool before slicing and serving.
Saute squash (peeled and cubed) in butter with onion and garlic. Add seasonings. Cook until soft. Pour squash mixture into blender with chicken broth and puree. Pour mixture back into pan and add milk. Heat to a boil. Enjoy!
In a heavy 2-quart saucepan, heat chicken, onion and garlic in butter until onion is transparent. Add remaining ingredients and mix well. Cover and bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before serving. Serves 6 to 8.
Boil noodles; drain. Brown hamburger and onion; drain any fat off. Add salt. Put noodles in a casserole. Add hamburger and corn. Top with grated cheese. Bake for 25 minutes at 325°.
Combine beef, water and salt in saucepan. Cover and bring to a boil. Add cabbage, onions, carrots, celery, green pepper and tomatoes. Return to a boil. Lower heat and simmer 30 minutes. Add remaining ingredients. Cover and simmer 3 1/2 hours.
Make a single pie crust and set aside. Make dumplings by mixing Bisquick and milk. In a saucepan, put ham in 3 cups of water. Season with lots of black pepper. Bring to a rolling boil for 2 minutes. Drop dumplings by teaspoons into rapid boiling ham mixture. Cover and let simmer for 10 minutes without stirring. Add chopped boiled eggs. Pour into a 9 x 12-inch baking dish. Top with rolled out strips of pie crust just to cover. Bake at 400° until crust is browned.
Separate head cabbage, boil until thick part is almost tender. Spray casserole dish with non-stick spray. Layer cabbage in bottom, spread some cheese over cabbage, spread sour cream, dot with butter and seasoning. Repeat layers until all ingredients are used holding a little cheese for topping. Cover with foil and bake. Remove foil and spread remaining cheddar cheese on top. Put under broiler until it bubbles. Remove and let set for 15 minutes.
Heat oven to 350°. In a large bowl, toss hot spaghetti with olive oil. In a small bowl, combine eggs and 1/2 cup grated Parmesan cheese. Stir into spaghetti.
Mix all ingredients together. Roll into small balls and place on cookie sheet. Press down with a glass dipped in sugar. Sprinkle pecans and decorated sugar on top. Bake at 350° for 12 minutes. I put finely chopped pecans in the dough.
Mix well. Put in loaf pan. Bake at 350° for 1 hour or until done.
Grind raisins, orange and nuts; set aside. Sift flour with baking soda and salt. Add 3/4 cup milk and shortening, mix well. Add 1/2 cup milk and eggs, beaten well. Stir in orange mixture. Bake at 350° for 40 to 50 minutes. While warm, add topping.
Sift flour, baking powder and salt into bowl. Cut in butter and cheese with pastry blender until crumbly. Sprinkle water over, mix lightly until pastry holds together. Roll into a rectangle 12 inches by 12 inches on a lightly floured board. Divide in	half lengthwise, then cut each one of the halves crosswise into 1 x 2 inch pieces. Place on a greased baking sheet and bake 10 to 15 minutes until lightly browned. Cool on paper towel.
Using the bacon strips that have been cut in half and with toothpicks, secure 9 or 10 green beans in bundle. Place the bundles in 9 x 13-inch pan and cover with marinade made with brown sugar, melted butter, garlic salt and all other ingredients. Refrigerate overnight. Bake at 350° for about 30 minutes, uncovered.
Mix all ingredients together. Store in airtight container. Use 1 1/2 to 2 teaspoons per cup in hot water.
Soak seed and dry mustard in hot water and half the vinegar at least 3 hours or overnight.
Sift dry ingredients. Add egg beaten. Mix well. Add melted shortening and hot water. Mix into flour mixture, then add orange juice until dough is wet but not thin. Fold in broken nuts and cranberries which have been cut in half. (I sometimes run through salad grinder.) Put in regular bread pan greased and bake 1 hour and 10 minutes at 350°. When done, take from oven, butter top crust and wrap in wax paper. Put in refrigerator for 3 hours. Take out and put on new paper. Store in refrigerator until used.
Grate Cheddar and Mozzarella cheese. Mix in bowl the eggs, Parmesan cheese and cottage cheese. Have noodles boiled and slightly cooled. In a 9 x 13-inch casserole, put small amount of oil. Put layer of lasagna noodles, layer of meat mixture and spoon in 1/2 of egg and cottage cheese mixture. Sprinkle with 1/2 grated cheese, then repeat from noodles to cheese. Bake at 375° for 30 minutes. Let set a few minutes before serving.
Saute onion and bell pepper in margarine. Remove from heat. Add next 8 ingredients. Pour into a buttered casserole. Top with cheese and sprinkle paprika on top. Bake at 350° for 35 to 40 minutes.
Put all ingredients in boiling cider until done, about 5 to 10 minutes.
Remove the seeds from the peppers and cut in pieces. Combine first 5 ingredients. Boil 5 minutes. Add peppers and boil 3 minutes longer. Put in hot sterilized jars and seal.
Cook and break the chicken breasts into small pieces. Mix with stuffing mix and add seasoning. Saute celery and onion in margarine and add to chicken mixture. Add soup and broth; mix well. Stir sour cream in lightly.	Place in a casserole sprayed with Pam. Bake 1 hour at 300°. Last 10 minutes increase to 400° to brown well.
Dissolve yeast in warm water with 1 teaspoon sugar. Let stand 10 minutes. Add shortening, salt and 2 tablespoons sugar to the hot water. Let cool and mix with the yeast mixture. Add flour. Knead to make a compact soft ball. Cover and let rise until double (about 1 hour). Work down and let rise until double again. Work down again and make into loaf. Let rise until double. Put in a 300° oven and bake for 1 hour.
Fry sausage. Drain. Beat eggs, milk, salt and pepper. Use 3 slices toast, crumpled on bottom of 9 x 13 x 2 baking dish. Next use 1/2 sausage over toast. Cover first layer with cheese. Repeat toast, sausage and cheese. Next, pour egg mixture over top. Cover. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Saute onion and pepper in margarine in large saucepan. Add soups, milk, chicken and Ro-Tel to onion and pepper mixture. In a 13X9-inch baking pan, layer starting with corn chips, chicken mixture, cheese; repeat for three layers. Top with cheese. Bake at 350 degrees for 30 minutes.
Peel potatoes if the skin is tough. Cut potatoes into thin slices, but not all the way through. Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheese. Bake potatoes for another 10 to 15 minutes until lightly browned. Yields 4 servings.
Put frozen fruit punch into a punch bowl and add the sherbet and whole 2 liter of 7 up. Stir and add ice. Serve.
Cream Crisco and sugar. Add eggs, one at a time. Add flour and baking powder alternately with milk. Add vanilla. Bake at 350° for 1 to 1 1/2 hours in tube pan or 30 to 40 minutes in 9 x 12-inch pan.
Sprinkle powdered jello over cottage cheese, add drained oranges and pineapple. Fold in Cool Whip. Chill in refrigerator until ready to serve.
Mix ingredients in order given. Sift flour with baking powder and salt before adding it. Roll thin, cut and put in greased pans. Put filling on each and cover with another cookie. Bake at 400° to 425° for 10 to 15 minutes.
Mix all together, then add the chocolate chips. Pour in prepared floured cake pan and bake at 350° for 45 minutes.
Boil chicken in butter and salt. Debone and chunk meat. Mix soups, Ro-Tel tomatoes, milk and onion. Crunch chips. Coat bottom of a large casserole dish with chicken broth. Layer chips, chicken and sauce until all are used. Let stand in refrigerator 24 hours. Cover with grated cheese. Bake at 300° for 1 hour.
Cook in 10-inch pie plate. Cream butter slightly. Add sugar and cornstarch. Add beaten eggs and half and half milk. Stir in vanilla flavor. Pour in unbaked crust. Bake until done. Can test with straw or bake until cake tester comes out clean.
In a bowl, combine Ripe and Stuffed Olives, Celery, and Garlic. Drizzle with Oil; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 3 (1/2-cup) servings.
Freeze maraschino cherries and orange slices (cut in quarters) in ice cubes to float in punch or use fresh strawberries or combination. Punch can be made ahead of time and fruit, soda and ginger ale added at the last minute. Makes 25 small punch cups.
In large skillet, heat bacon drippings. Add beans, onions, garlic and salt. Cook, stirring constantly, until all fat is completely absorbed and beans are hot.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Brown onions, celery and hamburger; drain. Add salt and pepper to taste. Spread mixture in a baking dish and pour 1 can of cream soup over it. Top with green beans and Tater Tots. Bake 45 minutes. Serves 5 to 6.
Place all ingredients in a heavy kettle or slow cooker. Cover kettle and simmer about 5 hours or until roast falls apart. Cook in a slow cooker overnight and all the next day. Break up roast into bite-sized pieces. Uncover and cook until thick, about 1/2 hour. Serve over chips and top with cheese, lettuce, tomatoes, sour cream and more. Serves 10. Freezes well.
Mix together. Pat in bottom of dish. Bake in oven at 350° for 10 minutes. Should be cooked same as cookie dough (cool crust).
Saute onions in oil until wilted; do not brown. Stir in turkey, sour cream, herbs and spices; stir well to mix. Place approximately 1/3 cup turkey filling on each tortilla and place a strip of green chili on top. Roll up and place in oven-proof baking dish, seam side down. Pour chili sauce over top and sprinkle with cheese. Bake in 350° oven for 30 to 40 minutes to thoroughly heat through.
Cut eggs in half lengthwise. Place yolks in large plastic bag. Place remaining ingredients in bag with yolks. Press out air. Close bag and knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2-inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.
Mix together flour and seasonings. Roll chicken pieces in it. Put on greased pans. Sprinkle salad oil on chicken and bake.
Heat oven to 350°. Grease and flour 3 round pans (9 x 1 1/2-inch). Beat flour, sugar, shortening, butter, milk, egg yolks and vanilla in a large bowl, using low speed. Scrape bowl occasionally. Beat in egg whites on high speed, scraping bowl occasionally. Stir in pecans and coconut. Pour into pans and bake until a wooden toothpick comes out clean after inserted in the center, usually about 30 to 35 minutes. Frost cake with cream cheese pecan frosting. Garnish with pecan halves, if desired. Store in refrigerator.
Drain garbanzo beans and wash under cold water. Place all ingredients in blender or food processor and blend until smooth. Add more oil or water for desired consistency.
Preheat oven to 400°. Line 15 x 10-inch jelly roll pan with waxed paper. Butter lightly. Beat eggs until light. Add sugar gradually. Beat until thick and lemon colored. Add vanilla. Stir flour, baking powder and salt. Fold into egg mixture. Pour into pan. Bake 10 minutes. Invert pan onto towel sifted with powdered sugar. Remove pan and paper. Roll cake inside towel starting at 10-inch side. Cool.
Preheat oven to 350. Melt margarine in microwave or pan. Combine other ingredients and mix with margarine. Pour into greased 8 x 8 inch dish. Bake approximately 40 minutes. Cool and cut into squares.
Mix all ingredients except chicken and pour in baking dish. Place chicken breasts on top of rice mixture and cover with foil. Bake at 350° for 1 1/2 hours.
Slice cucumbers and onions into thin rounds. Mix them with salt and ice. Weight them down. Leave for 3 to 4 hours; drain. Add the rest of the ingredients and heat. Do not boil. Pack pickles and liquid into sterilized jars. Seal. Enjoy all year long.
In a small mixing bowl, stir all ingredients together. Brush sauce on one side of meat 1 minute before removing from grill. Pass around any remaining sauce. Great for grilled meat, especially pork chops. Makes 1/2 cup sauce, enough for 4 to 6 pork chops.
Heat oven to 350°. Grease cookie sheet. Stir mix, syrup package, cocoa, water, oil and eggs until blended. Drop by scant teaspoons and bake 8 minutes. Cool 1 minute. Press a Hug into center. Remove to rack to cool. Yields 5 dozen cookies.
Mix all ingredients together. Pack in loaf pan. Bake 1 hour at 375°.
Fry bacon in skillet until crisp. Remove bacon and crumble. Drain all but 1 tablespoon drippings. To that, add the onion and brown slightly. Stir in cornstarch, salt and dry mustard. Drain beans, reserving 1/2 cup liquid. Stir that reserved liquid into skillet and cook, stirring, until mixture boils. Blend in brown sugar and vinegar. Add green beans and heat thoroughly. Serve, garnished with the crumbled bacon, to four.
Add powdered sugar to whipped topping and whip well. Fold in peanut butter. Pour into crust. Chill.
Mix first three ingredients, then add the other 4 ingredients. Form into small balls; press down with fork. Bake at 375° on ungreased cookie sheet for 8 to 10 minutes.
Boil chicken in about 3 quarts water until tender. Remove from stock; let cool and debone. Add bouillon cubes and grated carrots to stock; simmer until pasta is tender (crush pasta before adding to pot). Slice cabbage in 1-inch slices all the way to base; add to pot. Stir, turn off heat and cover. Let set for 30 minutes, then serve.
Combine ingredients. Serve with apple slices. Sprinkle apple slices with lemon juice or Fruit-Fresh to prevent discoloration.
Heat oven to 400°. Grease baking dish (9-inch square). Make sauce of the first 5 ingredients; cook over low heat, stirring until thick and clear. Take from heat; add vanilla and butter. Cool.
Brown beef, onion and garlic. Drain well. Add tomato sauce, tomatoes, sugar and oregano. Cover and simmer while cooking macaroni. Drain macaroni. In a 2-quart casserole dish, alternate layers of ground beef mixture, macaroni and cheeses. Bake 25 minutes at 350°.
Toss together cabbage mixture, apples, dried fruit bits and pecans in large mixing bowl.
Mix juice from fruit with vanilla pudding and cook until thick in microwave according to directions on box, stirring occasionally. Cool, then add fruit; add bananas before serving.
Cook macaroni and mix with other ingredients in crock-pot. Simmer on low for 1 1/2 to 2 hours. Stir occasionally to make sure cheese is melted.
In large pot, mix first nine ingredients, bring to boil and simmer. Brown ground chuck (seasoned with salt, garlic powder, etc.) in a large skillet. Add meat to sauce and simmer for at least 1 1/2 or 2 hours.
Combine all ingredients thoroughly. Cook over medium heat until thick, stirring pretty often. If it gets lumpy, beat with a spoon or beater. Pour into baked pie shell. Top with meringue using whites of the eggs.
Melt 3 tablespoons butter and saute onion and mushrooms until tender. Remove from pan. Melt 3 tablespoons butter and oil; saute birds until brown. Remove from pan; pour off remaining fat. Add wine; scrape up particles on bottom of skillet. Add soup, onion, mushrooms and cream; stir until well blended. Return birds, spooning sauce over. Cover and simmer for 30 minutes.
Combine whole and cream-style corns and slightly beaten eggs. Add sugar, cornstarch, salt and mustard. Stir in melted butter and milk. Pour into greased, 3-quart casserole. Bake at 400° for 1 hour, stirring once.
Mix ingredients together. Fold in Cool Whip. Pour into pie shell and chill for at least 1 hour.
In a microwave-safe cup, microwave white chocolate on Medium for 2 minutes; stir. Let stand about 1 minute, then stir again until smooth. Place wire rack over sheet of waxed paper, one end of each pretzel into chocolate. Immediately sprinkle decorations onto dipped ends of pretzels. Let dry on wire rack until chocolate is set.
Brown ground beef, onions, salt and pepper in Dutch oven. Boil noodles according to package directions. Add noodles, soup, corn and peas to the ground beef. Bake at 350° for 45 minutes.
Melt margarine in frypan. Clean and wash chicken breasts. Place in frypan. Lightly brown. Pour other ingredients in and allow to slowly simmer with lid on about 1 hour. Boil water and pour rice in about 15 minutes and drain. Place rice on plate and cover with gravy and breasts.
Mix 2 cups of the flour, the sugar, salt and yeast in a large bowl. Add water, milk and shortening. Beat on low speed for 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Melt margarine in bottom of casserole dish. Add crushed Ritz crackers. Mix soup and sour cream together. Add chicken. Top with layer of crackers. Bake at 350° for 1 hour.
Soften ice cream and Cool Whip and mix together. Crush Oreo cookies, frosting too. Add crushed cookies to softened ice cream and put in a 9 x 13-inch pan and freeze.
Mix topping and pudding mix. Mix well, then add other ingredients. Chill well.
Melt the butter in a pan. Mix together the flour, sugar, baking powder and milk until smooth. Pour batter into bottom of pan. Pour your favorite fruit filling on top. Fresh peaches make a delicious pie. Bake at 350° for approximately 30 minutes or until done.
Trim fat from meat. Sprinkle with salt and pepper. Rub mustard on roast. Place in large Dutch oven; cover and bake at 350° for 2 1/2 hours or until meat thermometer reaches 170°. Drain oranges, reserving liquid. Set oranges aside.
Heat first 4 ingredients. Add remaining. Toast granola on cookie sheets at 350°, stirring often. Takes approximately 1/2 hour. When cooled, add 1/2 cup or more of raisins and/or dates. Store in covered container. Makes one gallon.
Skin chicken; season to taste. Arrange chicken in pan. Mix peach preserves and dressing. Pour over chicken. Bake at 350° for 1 hour and 10 minutes. Turn chicken halfway. Serves 8 to 10.
Mix all ingredients together. Shape into balls. Bake at 375° for 20 minutes or so. Freeze until needed. Good for party or company.
Cream the first 4 ingredients together in a large mixing bowl. Add eggs, vanilla and buttermilk; mix well. Measure and sift all dry ingredients together into a bowl with wet ingredients. Grate zucchini and stir into mixture. Pour batter into greased and floured 13 x 9-inch pan or 10-inch tube pan. Sprinkle chips on top of batter. Bake in preheated oven at 325° for 45 to 50 minutes. Tube pan will take at least 1/2 hour more to bake. Test for doneness. Cool in pan for a few minutes before turning out on wire rack.
Remove sausage from its casing and cut into small pieces. In a large pan, put olive oil and sausage to brown. Brown well. Add peppers, onion and garlic. Brown and then add tomatoes and Italian seasoning or the herbs listed. Add salt and pepper to taste. Cook, covered. Simmer about 20 minutes. Serve in steak rolls or on top of cooked spaghetti.
Bake at 350° for 25 to 30 minutes in unbaked pie shell.
In a saucepan, bring beans and water to boil. Reduce heat to medium. Cover and cook for 10 to 15 minutes or until beans are crisp-tender; drain. Add butter, soy sauce and sesame seeds. Toss to coat. Yield: 6 servings.
In a large mixing bowl, add ingredients, one at a time, beating well after each addition. Pour into two greased loaf pans. Bake at 350° for 45 to 60 minutes.
Put butter, minced garlic, dill weed and Cajun seasoning in pot. Cook for 5 to 10 minutes. Add melted butter. Pour over cooked crab claws and steam in pot for 15 to 20 minutes.
Cook pasta as directed. Drain and cool. Put in salad bowl with the chopped vegetables. Salt and pepper to taste. Garlic powder is optional.
Place cream cheese in medium glass mixing bowl. Microwave for about 2 minutes on Roast, or until softened. Add mayonnaise, onions, parsley and ingredients as specified in one of the variations. Makes about 2 cups of dip.
Mix Cool Whip, cottage cheese and crushed pineapple, then add dry jello, mixing well. Put in refrigerator several hours before serving.
Use a 9 x 13-inch pan, melt butter and sprinkle flour over the pan, then sprinkle pecans. Bake at 300° for 20 minutes until light brown. Let cool.
Cook bacon; drain and crumble. Remove stems from mushrooms, chop finely and place in mixing bowl. Add bacon, cheese, onion and parsley. Mix well. Fill mushroom caps, place on baking sheet and bake at 350° for 10 minutes.
Put 1 cup granulated sugar in blender, scooping out a hollow in the center with a spoon. Pour 1 tablespoon dark molasses into the hollow and cover with some of the sugar. Turn the blender on low speed and stop when molasses is mixed. Keep this sugar in airtight container in the refrigerator until needed.
Melt marshmallows with margarine in saucepan over low heat; stir occasionally until smooth. Stir in vanilla and salt. Pour marshmallow mixture over popped corn; toss until well coated. With hands slightly moistened with cold water, form into balls. Decorate with fruit, nuts or candy, if desired.
Beat egg and sugar together. Add oil, soda, salt, cinnamon and vanilla. Mix well. Add pecans, flour, and apples. Mix well. Pour into Bundt pan. Bake for 1 hour at 350°. Cool and serve with ice cream or your special frosting.
Combine the first 7 ingredients. Cover and chill. Spoon mixture onto lettuce leaves and garnish with lemon wedges, if desired. Yields 4 servings.
Measure margarine, dates, cherries and sugar into medium saucepan. Cook over medium heat, stirring constantly, until mixture becomes a soft paste. Remove from heat. Add Rice Krispies and pecans. Mix thoroughly.
Mix ingredients very well. Form into a ball. Wrap in plastic; chill. Just before serving, roll ball in nuts or parsley. Serve with assorted crackers.
Brown ground beef. Season with garlic powder, salt and pepper. Crush bag of chips and put on bottom of casserole dish. Next, place ground beef on crushed chips, then 3/4 bag of shredded cheese. Mix soup and salsa together in separate bowl. Pour soup/salsa mix on top. Sprinkle remaining cheese on top. Bake at 350° for 30 to 40 minutes.
Wash and drain broccoli. Cut into small pieces. (I used just florets.) Add scallions and raisins. Mix mayonnaise, vinegar and sugar for dressing. Pour over broccoli mixture and refrigerate. (Can be made up to 10 hours before serving.) Add bacon just before serving. Serves 4 to 6.
Rinse 6 chicken legs with cold water. Pat dry with paper towels. Put seasoning mix on large plate. Roll legs in mix. Place on a microwave roasting rack. Have fat part of leg turned toward outside. The chicken should be arranged to look like the spokes on a bicycle wheel. Cover with wax paper. Microwave on High for 8 to 11 minutes. They are done when the juices are clear as the chicken is pierced with a fork. Sprinkle with cheese; return to microwave for 45 seconds on High.