HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together the dry ingredients into a mixing bowl. Make a well and add salad oil, egg yolks and cold water. Beat with a spoon until smooth. Beat egg whites in a large bowl with cream of tartar. Beat until very stiff peaks form. Do not under beat!!! Pour egg yolk mixture gradually over whipped egg whites, folding with rubber scraper. Pour into 10 inch tube pan. Bake 55 minutes in 325° oven. Increase to 350 for 10 minutes. If using 1/2 recipe, bake in 9 inch square pan, 350° for 30 minutes.
Shell eggs and mash. Add green pepper, pimiento, celery, parsley and onion. Mash cheese; stir in mayonnaise and chili sauce. Combine with vegetables and cooled, mashed eggs. Season well with salt and pepper. Chill 4 hours. Serves 24.
In mixing bowl, stir together flour, sugar, soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs, oil, and buttermilk; stir in dry ingredients just until moistened. Gently fold in jam. Fill greased and paper lined muffin cups 2/3 full. Bake at 375 for 20 minutes. Makes 1 1/2 dozen.
Bake cake as directed. While still hot, prick with a fork and spread juice and crushed pineapple over top. Let stand until cool or overnight. Prepare the pudding as directed. Add the cream cheese. Spread over cake. Cover with Cool Whip. Top with nuts, coconut or crushed candy.
Cream butter and sugar until fluffy. Add eggs one at a time until creamy. Line bottom of 8 x 10-inch dish with wafer crumbs and butter, saving 1 cup for top. Spread sugar mixture over crumbs. Layer fruit over sugar mixture. Whip cream and spread over top. Cover with remaining crumbs. Refrigerate overnight. Will keep several days in refrigerator.
Mix cocoa and boiling water; set aside to cool. Sift cake flour, 1 cup sugar, baking powder and salt together in a large bowl. Make a well in the center and add in the following order: oil, egg yolks, cooled cocoa mixture and vanilla. Beat until smooth and set aside. Beat egg whites until frothy in a large wide bowl. Add cream of tartar and continue to beat slightly. Gradually add remaining 3/4 cup sugar, beating well after each addition. Beat until rounded peaks are formed and whites do not slide when bowl is inverted. Slowly pour yolk mixture over entire surface of whites. Fold gently until completely blended. Pour into ungreased 10-inch tube pan. Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes or until done. Invert until cold.
Brown ground beef, cook onions with ground beef; drain. Add pork 'n' beans, sugar and ketchup (if desired). Mix together and simmer until hot. Makes 4 servings.
Pour boiling water on all ingredients in heatproof container. Cover. Steep 3 to 5 minutes. Stir and strain. Makes 8 (1/2 cup) servings; 2 calories each.
Drain chicken and break with fork. Mix together with cream cheese. Shape into ball and roll in pecans and parsley flakes. Serve with Chicken in a Biskit crackers.
Mix all ingredients except cake mix and melted butter. Beat until well blended. Pour in greased 9 x 13-inch pan. Sprinkle with cake mix (dry) over top. Drizzle 1 cup of chopped nuts, if desired. Bake at 325° for 1 to 1/2 hours or until knife comes out clean. Serve with whipped cream.
Cube precooked chicken. Add taco mix and stir. Spread each tortilla with a layer of refried beans; spoon on about 2 tablespoons of chicken mixture and 1/4 cup or so Mozzarella cheese. Roll up and place in a baking dish. Mix chicken soup and sour cream together; spread over the top. Sprinkle generously with remaining cheeses, green chilies and olives. Place in a 350° oven for 30 minutes, or until enchiladas are bubbly. Makes 12 enchiladas.
Optional: chopped celery, radishes, cucumber, bell peppers, or roasted sunflower seeds.
Being careful to keep the husks on, clean, trim and remove the silks from as many ears of corn as you will need. Straighten the husks. Place the corn in a bowl and cover with cold water. Let it soak for 2 hours. Take the corn out of the water and place over hot coals. Roast until the husks are brown. Husk and serve with salt, pepper and butter.
Mix mincemeat, apples, raisins and flavoring; pour into pie shell. Cover with top pastry. Bake in a 425° oven for 40 to 50 minutes.
Mix the first 4 ingredients. Bring to boil and boil 1 minute, stirring constantly. While hot, add remaining ingredients; stir well. Drop by teaspoon on wax paper. Ready to eat when cool.
In a medium bowl, combine the chicken, drained and rinsed garbanzos, green peas and 6 thinly sliced green onions. Cover and refrigerate. Peel, pit and slice avocados, then combine in a food processor or blender with oil, mayonnaise, yogurt, lime juice, salt, pepper, cumin and chili. Process until smooth. Transfer dressing to a bowl; cover and refrigerate. When ready to serve, combine the salad and dressing. Garnish with remaining green onion, thinly sliced.
Mix margarine and sugar. Mix well with mixer, then add the rest of the ingredients and mix as you go. Add milk and flour together. Put in a 9 x 12-inch pan (greased and floured) and bake at 350° for about 35 minutes or until toothpick inserted in center of cake comes out clean.
Mix buttermilk, sugar, flour and butter together. Pour over peaches in small casserole dish. Bake at 350° for 40 minutes or until brown on top.
Combine coffee cream, vanilla and food coloring. Let stand, without stirring, while preparing other ingredients. Stir salt into flour. Gradually add 1/3 of the cream mixture with whisk or fork as you pour. Stir in sugar. Stir in remaining cream. Let stand for 20 minutes, stirring occasionally. Line pie pan with unbaked pie crust and sprinkle nutmeg and dot butter on bottom of crust. Pour in filling. Bake in preheated oven at 350° for 15 minutes. Reduce to 325° and continue baking for 45 minutes longer. Shake every 15 minutes.
Mix all ingredients and let come to a boil. Simmer for one hour or until thick. Put in sterilized jars and seal.
Season chicken breasts with salt, pepper and paprika. Brown chicken. Put in crock pot. Combine ingredients in small bowl, except peas. Pour over chicken. Cook on low 7-9 hours or cook on high 3-4 hours. Add peas 1 hour before serving.
Place ground beef in 1-quart micro-proof casserole; break up with spoon. Cook on High for 2 1/2 to 3 minutes; drain. Add hot sauce and tomato, blending well. Fill each mushroom with about 1 teaspoon filling. Place 10 to 12 mushrooms, stuffing side up, in circle in microwave-proof plate. Sprinkle with cheese. Cook on High for 1 1/2 to 2 minutes or until cheese is melted. Repeat with remaining mushrooms. Serve hot. Makes 2 dozen. Cooking Time: 5 1/2 to 7 minutes.
Mix in order given and store in a tight container. For chicken, beat up one egg and 3/4 cup milk. Dip pieces in milk-egg mix, then in Shake 'n Bake. Can be used on chicken, fish and pork chops.
Boil sugar, water and cornstarch until thickened. Remove from stove and mix with Jell-O and let cool. Put sliced canned or cooked peaches in baked pie shell and pour mixture over peaches and chill.
Preheat oven to 375°. Line 12 (2 1/2-inch) muffin pan cups with foil liners. Sift flour, baking soda, cinnamon, ginger and salt into medium bowl. Beat egg whites in mixer bowl at medium speed until soft peaks are formed. Gradually beat thawed apple juice, increasing mixer speed to high. Fold milk powder into whites, then fold in wheat or oat bran and flour mixture. Stir in shredded carrots.
Set oven to 325°. Combine dry ingredients and set aside. Blend margarine, oil and sugar until creamy. Add eggs and vanilla. Mix well. Add alternately the flour, milk and raw zucchini. Blend until mixture is smooth. Bake in a greased 13 x 9-inch pan for 45 minutes. Sprinkle with chocolate chips and nuts while cake is warm. Serves 10. Preparation time: 15 minutes.
Melt butter in skillet. Cook onion and mushrooms (set aside), then in same skillet, cook meat until light brown. Reserving 1/3 cup beef broth, stir in remaining broth, catsup, garlic and salt. Cover. Simmer 15 minutes.
Crush 1 bag Oreos. Mix 1 stick butter with 1/2 of Oreos; spread in pan. Fix 2 boxes of pudding according to directions on box. Pour over Oreos. Mix 1 (8 ounce) Cool Whip, 1 cup powdered sugar and 1 (8 oz.) cream cheese; spread over 2nd layer. Mix remaining Oreos with 1 (8 ounce) Cool Whip, spread over 3rd layer; chill.
In pot, dissolve gelatin in 1/4 cup water; add soup and boil. Add cheese until melted. Blend in mayo. Add shrimp, shallots and celery. Grease mold and fold in mixture. Chill for at least 12 hours. Serve with crackers.
Mix well and pour into greased 9 x 13-inch baking dish. Bake at 300° for 30 minutes.
Dress a fat 5 or 6 pound chicken. Cut up and put in large pot. Cover with water and cook until tender (about 2 1/2 hours). Season to taste.
Combine rhubarb, artificial sweetener and water in saucepan. Cook over low heat until rhubarb is tender. Remove from heat. Stir in gelatin and Aspartame until dissolved. Cool slightly; add lemon juice. Mix well. Cool to room temperature. Fold in whipped topping. Pour into baked pie shell. Chill until firm.
Melt butter. Add sugar and cocoa. Stir well. Add eggs and stir well. Add milk and vanilla. Stir well and pour in 9-inch unbaked pie crust. Bake at 400° for 10 minutes, then at 350° for 20 to 25 minutes. Refrigerate. Serve with Cool Whip. I always double the recipe and make 2 pies. Keep one and give one to a friend.
In large saucepan, cover the squash with water and boil until well done. Pour the water off. Then pour the water off 2 more times!
Make a roux with flour and oil. Add garlic; cook until golden brown. Add onion and green pepper; cook until clear. Add shrimp, tomatoes and okra; simmer for 10 minutes. Stir in water. Blend well. Add crab and bay leaves; cook for 30 minutes. Add oysters and fish; cook 10 minutes. Let sit before serving.
Cook chicken. Cook spaghetti in chicken broth. Cook butter, onion and Ro-Tel until done. Do not brown. Add cream of chicken soup. Mix. Add salt and pepper to taste. Pour into casserole dish. Cover. Bake in slow 350° oven for 45 to 50 minutes. Put cheese on top and let melt.
Cook ground beef and turkey; drain off fat. Add chopped garlic, chopped onion and green pepper, broken up canned tomatoes and spaghetti sauce, garlic powder and oregano. Simmer 45 minutes. Cook lasagna. Use 7 x 11-inch pan. Put sauce on bottom, lasagna layer, sauce, 1/2 pound Romano cheese, 1/2 pound cottage cheese, sprinkle Parmesan cheese. Repeat layers ending up with lasagna on top, with Parmesan cheese on top. Cook in oven 45 minutes at 350°.
Mix sugar, cornstarch and lemon pie filling. Mix water and egg yolks. Add to pie filling. Put in double boiler and boil-cook slow, stirring often, until bubbly. Pour into baked pie shells. Beat egg whites for meringue. Bake at 400° until meringue is light brown. Makes 2 pies.
Preheat oven to 325°. Grease and flour 9 x 13-inch pan, then line bottom of pan with waxed paper. Mix pumpkin, milk, sugar, eggs and cinnamon. Pour into pan. Spread dry cake mix over pumpkin mixture. Sprinkle chopped nuts over cake mix. Pour margarine over top. Bake 1 hour. Let cake cool and invert onto plate (pecan layer will then be the bottom crust).
Mix all ingredients together. Pour mix into a Bundt cake pan. Bake at 350° for 45 minutes.
Combine cake mix, oil, eggs and oranges. Mix well. Put in greased and floured 9 x 13-inch pan. Bake in a 350° oven for 35 minutes.
Cook carrots in 1-inch boiling water for 10 to 20 minutes or until tender. Drain. In small saucepan, melt margarine. Stir in syrup, ginger and orange peel. Cook 1 minute. Pour glaze over carrots. Stir. Garnish with chopped parsley, if desired. Yield: 4 servings.
Sift together flour, baking powder, salt and soda. Mix in bowl the shortening and sugar. Stir in evaporated milk, vanilla, maraschino cherries and coconut. Add flour mixture all at once; mix well. Drop by spoonful onto greased cookie sheet. Bake 12 minutes at 375°.
Dice the ham and turkey. Combine the tortellini, broccoli, ham and turkey in a large bowl. Add the olive oil, garlic, parsley, salt and pepper. Mix.
Press the ground beef into the bottom and halfway up the sides of a 2-quart casserole dish. Layer each vegetable: potatoes, onions, carrots and peas. Spread tomato soup on top. Cover and bake in 300° oven for three hours.
Simmer in electric frying pan	on low for 1 hour or in oven at 275° for 2 hours.
Brown beef in skillet. Add taco mix, tomato sauce, beans and spaghetti. Cook until spaghetti is done. Top with grated cheese (Cheddar) and crumbled corn chips. Serves 6.
Stir together margarine and soup. Stir in sour cream, cheese and potatoes. Spread evenly in a greased 13 x 9-inch casserole dish. Bake in 350° oven for 75 minutes. Let stand 10 minutes. Serves 16.
Mash the yolks of hard-cooked eggs, along with can of sardines. Add a dash of curry powder and enough mayonnaise to moisten. Put the mixture back into the egg whites and garnish with a tiny sprig of parsley.
Place whole Waverly crackers in baking dish. Melt oleo and pour over crackers. Place chicken over crackers. Combine soup, sour cream and broth well. Pour on top of chicken and sprinkle with paprika. Bake at 350° for 30 minutes.
Prepare crust using wafers and butter. Blend remaining ingredients and pour into crust. Bake at 250° for about 1 hour. Sprinkle a few crust crumbs on top before baking.
In a mixing bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-inch square pan. Chill for 4 to 5 hours before cutting. Store in the refrigerator.
Spread each muffin half with 1 tablespoon pizza sauce. Top each muffin with 3 slices of pepperoni, a few of the mushroom slices and 1 tablespoon of the Mozzarella cheese. Arrange muffin halves on a paper towel lined plate. (If desired, sprinkle pizzas with grated Parmesan cheese, chopped onion and chopped black or green olives.) Microwave on High for 1 1/2 to 3 1/2 minutes or until the cheese melts, rotating the plate once during cooking time.
Trim off excess fat from beef. Cut meat off bone in chunks. Put meat and bone into a 4 to 5-quart heavy metal pan along with 1/2 cup water. Cover. Cook over medium-high heat until meat releases juices and turns gray, about 30 minutes. Uncover. Cook juices away. Turn meat in rendered fat until well browned on all sides, 30 minutes more. Lift out meat. Set aside. To pan, add 1/4 cup water and the vinegar. Scrape pan to loosen browned bits. Add bouillon cubes, chili powder, onions and green pepper. Cook, stirring for 10 minutes. Add tomatoes and their liquid. Break up tomatoes with a spoon. Add kidney beans. Return meat to pan. Stir to mix. Cover. Simmer until meat is tender enough to fall apart easily, 2 hours. Discard bone. Skim off fat. Add salt and pepper to taste. Serve hot with cheese, green onion and chips.
Wash lettuce and tear into small bite size pieces, placing it into a large bowl. Clean and chop up cucumber, tomato and onion. Add this and drained hamburger meat to lettuce. Toss this and dressing altogether.
Take 2 plastic flower pots (that hold 1 cup) and fill with chocolate pudding. Top pudding with crushed Oreo mixture. Stick silk flowers into "dirt". Place gummy worms around flowers. Serve with a small shovel or spoon.
Heat all ingredients in microwave for 2 minutes. Stir. Heat 30 more seconds. Pour over popcorn in bowl. Mix until coated. Spread on wax paper and cool.
Place rice in a shallow dish. Mix in soup and melted butter. Bake at 350° for 1 hour or until all liquid has been absorbed.
Boil beef until real done. Remove from broth. Let cool. Combine rest of ingredients in broth and cook until done. Pour into a large soup pot; crumble cooled beef and add to vegetables. Add enough water for soup, salt and pepper to taste. Can be frozen.
Combine and mix well the oil, vinegar, sugar and salt. Drain beans and combine in bowl. Add chopped green pepper and onion. Pour oil, sugar and vinegar mixture over beans and mix. Cover and put in refrigerator. Best if marinated for 12 to 24 hours.
Preheat oven to 350°. Use an 8 x 8-inch greased pan. Beat eggs in a mixing bowl. Add sugar, milk, vanilla and salt. Stir until milk is dissolved. Add wheat germ, granola and raisins. Bake 30 minutes. Cool. Cut.
Thoroughly mix dry ingredients. Combine the eggs, milk and shortening; add to dry ingredients. Mix until smooth. Fry on hot, lightly-greased griddle.
Drain fruit well, reserving juice from pineapple. Arrange fruit in a glass baking dish (3-quart size). Mix cornstarch with fruit juice. Add melted margarine, cinnamon and brandy. In a small saucepan, bring to a boil, and cook until thickened; pour over fruit. Bake in a 350° oven for 30 minutes. Makes 10 to 12 servings.
Stir together beef, crumbs, onion, 1 tablespoon of the parsley, mint, salt, cinnamon, allspice and pepper. Shape into 1 1/2-inch balls. Heat 1/8 cup of oil in a large skillet. Add meatballs and brown evenly, turning occasionally, until done.
With hands, rub sugar, paprika, black pepper and salt into cabbage; then add ketchup and vinegar.
Sprinkle jello over cheese and let set. Mix pineapple, oranges and Cool Whip. Add to jello and cheese. Chill.
Combine corn, celery, onion, vinegar, corn syrup, celery seed, mustard powder and salt in a large bowl until well blended. Cover tightly and chill until ready to serve.
Add oil, mandarin oranges with juice, eggs and oleo to cake mix. Bake at 350° until brown.
Cook macaroni in salted, boiling water; drain, rinse and cool. Add fruit. Thicken juices with 3/4 cup of sugar, 3 tablespoons of flour and 3 eggs. Cook until thick on medium heat. Cool and mix with macaroni and fruit. Let set overnight.
Mix all ingredients, except egg, together. Brush pie crust with egg. Pour mixture into 1 pie crust. Fold second pie crust over mixture. Bake for 30 minutes at 375°.
Steam onion, green pepper and celery in 1 stick margarine. Mix with other ingredients, season with salt, 1 teaspoon paprika, 2 teaspoons Old Bay seasoning and a dash of pepper. Roll into oblong balls. Roll in flour, dip in beaten egg, then roll in bread crumbs. Deep fry 2 to 3 at a time until golden brown.
Fill crock-pot heaping full of chopped apples. (Lid may not fit at start but apples shrink as cooked.) Drizzle sugar (sweet apples require less sugar), cinnamon, cloves and salt over apples. Cover and cook on High 1 hour. Lower heat and cook all day until thick and dark in color. Stir occasionally. Place in small jars; cool and freeze (leave room for expansion). Can substitute peaches or pears. This is so simple to make and so delicious!
Combine flour, baking powder, soda and salt. Cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Stir in flour mixture gradually, beating until well blended. Add carrots, nuts, coconut, cherries, bananas and vanilla. Mix well. Pour into 10-inch tube pan (grease and flour lightly). Bake at 350° for 1 hour. Cool, wrap and refrigerate for several days.
Heat oven to 350°. Prepare hot roll mix or make your own raised dough. Let rise to double in bulk. Meanwhile, cook meat, salt and pepper; drain off excess fat if necessary. Add 1 cup finely shredded cabbage and onions. When dough has doubled; press down and divide into 12 pieces. Use some flour, or oil, on clean hands and press each piece to about 6 x 7 inches. Put 1 or 2 tablespoons meat mixture in center area. Fold sides over meat to seal and then fold end and seal. Place on greased pan 1-inch apart with sealed side down. Set aside 15 minutes. Bake at 350° for 15 minutes.
Split Twinkies lengthwise and lay in a 13 x 9-inch pan cream side up. Put both puddings in bowl and add 2 cups of milk; beat with mixer until thick. Add softened cream cheese and beat until smooth. Add last cup of milk and beat. Spread over Twinkies, then put Cool Whip over top of pudding layer. Top with nuts. Chill and keep refrigerated.
In large dish place hash brown potatoes. Mix soup, sour cream and onions. Spread over potatoes. Top with shredded cheese. Melt oleo; add to cracker crumbs. Put over other ingredients. Cook, uncovered, 1 hour at 350°.
To cold, cooked rice, mix the French dressing with the Tabasco sauce. Let marinate for 1 hour. Toss in the rest of the ingredients and garnish with parsley.
Mix all ingredients and spread in a 9 x 13 inch baking dish. Bake at 350° for 20 minutes. Cool.
In a small bowl, blend yogurt and 1 cup whipped topping. Spoon the yogurt mixture into the crusts. Arrange 2 halved strawberries around the yogurt on each tart. Garnish with remaining whipped topping. Chill 1 hour or until firm. Makes 6 tarts. Preparation time: 10 minutes.
Mix together until creamy. Use as a dip for apples, bananas, strawberries, etc.
Mix first 4 ingredients in baking dish. Top with crumbs mixed with melted oleo. Bake at 350° for 30 minutes.
Mix together all ingredients, except parsley. Refrigerate until firm (1 to 2 hours). Shape mixture into a log shape; roll in parsley. Wrap in plastic wrap and refrigerate until 1/2 hour before serving. Serve with crackers. This cheese log is especially nice around Christmastime because of the red and green colors.
Blend cream cheese and mayonnaise by hand until smooth. Stir in preserves, lemon juice and curry powder. Chill until 1 hour before serving. Stir in Dream Whip and refrigerate until serving time.
Wash apples and cut into quarters. Remove cores and seeds. Cut each quarter section into 4 slices. Spread peanut butter on one side of every slice. Place 3 to 4 marshmallows on one apple slice on peanut butter side. Place another slice on top of Marcello's with peanut butter next to marshmallows. Should look like a mouth with teeth showing.
Mix all ingredients in bowl and let set a few hours before serving. Serve with Club crackers.
Thinly slice carrots and celery. Chop onion and parsley. Slice cabbage and chop into pieces approximately 2-inches long. Saute fresh vegetables in 2 tablespoons vegetable oil until just tender. Put chicken broth in stockpot. Add sauteed vegetables. Drain liquid from beans and chickpeas and discard liquid. Add beans and chickpeas to broth. Add crushed tomatoes. Simmer on low heat for 1 hour. Serve with cooked ditalini noodles, Parmesan cheese and fresh rolls.
Beat powdered sugar, cream cheese and 1 cup Cool Whip. Make pudding by the directions on the box. Top with Cool Whip. Sprinkle with chopped nuts.
In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, butter, salt, remaining sugar, eggs and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn out onto floured surface.
Beat margarine and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Add dry ingredients. Stir in then knead lightly (dough will be soft). Divide in half using two small loaf pans. Bake at 375° for 15 to 20 minutes until golden. Remove from pan. Cut into 1-inch wide slices (diagonally). Place on sides on cookie sheet and toast lightly on each side for 10 to 15 minutes.
Mix and boil until thick, stirring constantly. Pour this sauce over cooked sweet potatoes. Bake at 350° for 25 minutes.
Dump pineapple into a 13 x 9 inch cake pan. Pour cake mix from box on top of pineapple into pan. Cut stick of margarine on top of cake mix. Bake at 350 degrees for 45 minutes.
In a 9 x 13-inch pan, layer the bottom with tortilla chips. Put a sprinkle of picante sauce on each. Use precooked pinto beans (1 quart). Layer hamburger (cooked and drained). Add onions, then top with chili. Sprinkle cheese (optional) on top. Put in oven for 45 minutes at 325°.
Slice and cook carrots with salt, water and butter until tender. Add sugar and marjoram and toss well. Stir in cream. Sprinkle with parsley. Serve hot.
Cook meat, onion, salt, pepper and chili powder until meat is brown; add taco sauce, soup, and tomato sauce. Cover bottom of 13x9 inch dish with chips; put meat mixture on top. Top with cheese and put into 350° oven to melt cheese.
Marinate chicken in salad dressing in a sealed plastic bag overnight.	Bake on a rack in a 12-inch Dutch oven for 1 to 1 1/2 hours or until done.
Blend first 3 ingredients, then form into small balls. Roll each into flaked or shredded coconut. Refrigerate until firm, 1 to 2 hours.