HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the egg whites and cream of tartar until a peak forms. Add the sugar, a tablespoon at a time, beating well after each addition. When the meringue stands in glossy peaks and all sugar is dissolved, spoon into a 2 1/2-quart mold. Pack in carefully to eliminate large air bubbles. Set the mold in a shallow pan with 1-inch hot water in it. Bake at 250° for 45 minutes. Remove mold from water and allow to cool until meringue settles.
Thaw. Drain thoroughly crab, coarsely chop. Bake pie shell at 425° for 10 minutes. Do not overbake. Sprinkle cheese on bottom of pie shell. Toss crab lightly with onion, sherry and spices. Layer over cheese. Beat eggs, half and half and pour over mixture. Bake at 325° for 45 to 50 minutes or until firm. Let stand 5 minutes before cutting into wedges.
Brown ground beef with chopped onion. Add tomato sauce to meat and cook 1 hour. Add package of spaghetti sauce and cook 15 minutes longer. Cook egg noodles in separate pan. Drain. In large Pyrex bowl put one layer of noodles, one layer of meat sauce, 1 layer of cottage cheese and one layer of Mozzarella cheese. Cover with foil and cook for 30 minutes at 350°.
Combine cereal and milk; let stand until most of moisture is taken up. Add egg and shortening. Beat well with a spoon. Sift together remaining ingredients; add to cereal mixture, stirring only until combined. Fill greased muffin pans 2/3 full. Bake in 400° oven for about 25 minutes. Remove from oven; let set a minute or two for easy removal and then loosen with a table knife and tip on side to keep from sweating. Serve. Yields 12 muffins.
Crush Oreos. Place 1/2 in bottom of 11 x 17-inch pan. Save other half. Use mixer to blend Cool Whip, cream cheese, powdered sugar and oleo. In another bowl, combine pudding, milk and vanilla. Beat mixture until thick like pudding. Combine both mixtures and pour over the layer of crushed Oreos. Sprinkle remaining Oreos on top. Refrigerate at least 1 hour. Place gummy worms in cake and watch the children dig in.
Beat eggs. Add oil, sugar and vanilla; mix well. Add zucchini and dry ingredients which have been sifted together. Add chopped nuts. Put in 2 greased loaf pans. Bake at 375° for 60 to 75 minutes.
Cut wings at joints. Roll wings in flour, salt and pepper. Deep fry until brown. Keep hot. Melt butter in saucepan. Add vinegar and hot sauce to taste. Put hot wings in a bowl and pour sauce over wings. Toss until wings are well coated with sauce.
In large pot boil chicken until done and remove from broth to cool. In meantime, roll out biscuits on floured surface and cut into thin strips. Debone chicken and put back into pot with broth. Add soup and broth. Bring to a boil. Drop dumplings into boiling chicken and broth. Salt and pepper to taste. Cover and simmer until dumplings are done.
Separate egg whites from yolks. Beat egg yolks. Combine sugar, cornstarch and cocoa. Add to eggs. Add milk. Cook in double boiler until thick. Add butter and flavoring. Pour into a cooked pie shell. Use egg whites for meringue. Bake 8 to 10 minutes or until delicately browned in a 400° oven.
Combine mayonnaise, lemon juice and salt; blend well. Stir in chicken, celery, tomato and avocado; chill to blend flavors. Serve on lettuce leaves. Makes four servings.
Let beef stand at room temperature for at least 1 hour before cooking. Preheat oven to 375°. Rub meat with salt and pepper. Place meat fat side up in shallow roasting pan. Do not cover, do not add water. Put roast in oven, cook for 1 hour. Turn off heat, do not open oven door at any time. Regardless of the length of time the meat has been in the oven, turn the oven back on and cook for 30 to 40 minutes more just before planning to serve. Open door, remove and serve. Meat will be perfectly pink.
In large saucepan, simmer soup, water and milk until blended. Add onion, parsley and Mrs. Dash. Then add peas; set aside. Put bite-size chicken pieces in shallow rectangular baking dish. Pour soup mixture over chicken. Sprinkle top with 1 box of stuffing bread crumbs. Sprinkle top of bread crumbs with 1/2 package of Stove Top seasoning mix. Bake at 375° for 20 minutes or until crumbs are brown. Remove from oven and stir stuffing mixture into chicken and soup. Serve hot.
Mix well first	3 ingredients and pour into greased 9 x 13-inch pan. Combine pecans, butterscotch chips and granulated sugar. Sprinkle over top of mixture and bake at 350° for 40 minutes.
Brown onion, celery and sausage. Add soup; and tomato paste; add brown sugar to this mixture. Simmer 10 to 15 minutes. Pour over beans. Cook in a crock-pot for 6 to 8 hours or overnight. Can also be cooked in the oven at 350° for an hour.
Cook broccoli until almost done. Cook rice and drain. Mix broccoli, rice, cheese and soup. Cook about 30 minutes.
Sift dry ingredients together. Add shortening. Add yeast and buttermilk. Mix with spoon until flour is moistened. Cover bowl and put into refrigerator until ready to use. Roll on floured board to 1/2 to 3/4-inch thickness and cut. Bake at 400° in shallow pan for about 12 minutes.
Mix lemon rind and sugar. Add lemon juice and egg yolks. Heat butter and hot water. When it boils, add cornstarch to thicken. Combine and put in prebaked pie shell. Top with meringue. Bake at 350° for 15 minutes.
Wash chicken and place in crock-pot with onion and carrot. Do not add any water. Cover crock-pot and cook on low 10 to 12 hours. Great after a long day at work.
Mix yogurt and Cool Whip together. Add dry Jell-O (do not add water). Pour into graham cracker crust. Arrange fruit on top for decoration. Chill at least overnight.
Wash chicken and pat dry. Heat oil in wok or heavy skillet. Add chicken, onion and ginger root. Over medium heat, brown slowly for 10 minutes, turning several times. Drain excess oil. Mix orange juice, honey, soy sauce and salt. Pour over chicken in pan. Cover and simmer for 30 minutes or until chicken is done. Remove chicken onto a warm serving platter. Boil juices down about 2 minutes to make thick glaze. Spoon over chicken. Garnish with pineapple chunks and green onion slices. Serve immediately. Good served with steamed rice, spinach salad with sesame dressing with fruit or custard for dessert.
Mix peppers, sugar and vinegar together in a pot; bring to a boil. Turn off heat; add bottle of pectin. Add green or red food coloring for color. Pour into hot jars. Let cool. Good over cream cheese and with crackers.
Some brides, when they are being carried over the threshold, can't wait to put their foot down.
Chop up the nuts. Add sugar, softened butter or margarine, vanilla and salt, then add flour. Mix into cookie dough. Arrange on cookie sheet. Bake for 10 minutes in a 350° oven, then cool and roll in confectioners sugar.
Prepare pie crust mix according to package directions. Roll out on floured surface to 16 x 11-inch rectangle. Arrange on bottom of ungreased 15 1/2 x 10 1/2 x 1-inch baking pan, trimming to fit.
Coat chicken with flour. Arrange in single layer in melted butter in 13 x 9 x 2-inch baking dish. Bake, uncovered, for 30 minutes at 425°. Turn chicken over and bake 15 to 20 minutes longer. Remove from oven. Reduce temperature to 325°. Combine milk, soup, cheese, salt and pepper. Spread mixture over chicken. Sprinkle with paprika. Cover with foil and bake 15 to 20 minutes longer.
Place water and sugar in saucepan. Cook, stirring, until sugar is dissolved. Pour syrup into mixing bowl. When cool, add lemon juice. Prepare fruit. Add cut fruit to syrup. Serve well chilled.
Rinse chicken. Place	chicken, salt, pepper, bouillon cubes and tomatoes in large roaster half full of water. Bring to a boil and cook until chicken is tender.
Press rolls into jelly roll pan or large pizza pan. Bake at 350° for about 10 minutes, or until brown. Cool. Mix softened cream cheese, mayonnaise and Hidden Valley mix together. Add 1/2 cup of each item, except tomatoes. Spread over browned rolls. Sprinkle remaining items on top and press gently with fingers. Chill well (overnight).
In wok or deep skillet, saute salted and peppered chicken in margarine until lightly browned. Add onions and saute 2 to 3 minutes more. Mix cornstarch in a cup of cold water and pour over chicken. Add bouillon and simmer until thick and bubbly. If it seems too thick, add a little water. If too thin, add cornstarch in some cold water and add to chicken. Add broccoli and soy sauce and simmer for 3 to 4 minutes. Ready to serve.
Place graham crackers in 9 x 13-inch pan. Pour melted margarine over them and pat it all down. Layer chocolate chips, butterscotch chips, nuts and coconut on graham cracker crust. Pour on sweetened condensed milk. Bake in 350° oven for 25 to 30 minutes. Cut into 24 squares.
Boil chicken and debone. Cook noodles in chicken broth. Add onion and soup to chicken broth. Pour mixture over chicken in casserole dish and sprinkle cheese over top. Bake in oven to let cheese melt.
Break crackers in small pieces. Place in dish. Melt margarine. Beat in sugar; set aside. Beat egg whites until stiff. Add to sugar. Pour over crackers. Spread drained pineapple over dish. Slice bananas over pineapple. Spread Cool Whip over bananas. Pour chocolate syrup to taste over Cool Whip. Sprinkle pecans on top.
Brown beef, onion and garlic; drain. Return to pan and add chilies, tomatoes, all beans, hominy and taco seasoning mix. Simmer 2 hours. Add Ranch dressing, mix and cook another 1/2 hour or more. Can be made in crock-pot.
Layer vegetables; mix soup and water chestnuts and sprinkle cheese. Dip bread in melted butter. Lay bread on top. Bake at 350° until hot and bread is toasted.
Boil the potatoes until done. Mash with remainder of ingredients. Put into greased casserole dish and chill. Can be made ahead and frozen or kept in refrigerator for 3-4 days. Defrost or bring to room temperature before baking. Bake in 350 degree oven for 30-45 minutes. Enjoy, good!
Cook chicken in water until done, approximately 30 to 40 minutes. Debone chicken and cut chicken into small pieces. Place 1/2 of chicken pieces into a greased 3 to 4-quart casserole dish. Layer half of onion, half cheese, then half of crushed chips over chicken. Combine soups and Ro-Tel tomatoes; pour 1/2 mixture over chicken mixture. Repeat layering once more with chicken, onion, cheese, chips and last soup mixture. Bake, covered, for 45 minutes at 350°. Garnish top of casserole with a few chips.
Combine sugar, margarine and milk. Bring to a rolling boil, stirring constantly. Boil 5 minutes, over medium heat, stirring constantly. Remove from heat, then stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Beat well until blended. Pour into a greased 9 x 13-inch pan. Cool. Cut into squares.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Chill 5 minutes. (For firmer crust, bake at 375° for 8 minutes; cool.)
Heat oven to 450°. Generously grease six, 6 oz. custard cups. Beat eggs slightly; beat in flour, milk and salt just until smooth (do not over beat).
Heat oven to 350°F. Line twelve 3-inch or fourteen 2 1/2-inch muffin-pan cups with paper liners.
Cook broccoli in salted water 5 to 10 minutes; drain well. Combine in another bowl the eggs, soup, mayonnaise and cheese. Put broccoli in casserole dish. Add chicken breasts (cut up). Pour sauce mixture over all. Add cracker crumbs and several pats of butter on top of cracker crumbs. Bake 30 to 35 minutes at 350°.
Grease Bundt pan(s). Heat oven to 350°. Mix granulated sugar and cinnamon. Set aside. In small pan on lowest temperature on stove; mix and heat brown sugar, butter and vanilla. Cut biscuits into fourths or sixths and roll in sugar mixture. (I do a few at a time and shake in a Tupperware container with a lid.) Layer in greased Bundt pan. Leftover sugar mixture mix with ingredients in saucepan. Pour mixture in saucepan over biscuits in Bundt pan(s). The finely chopped nuts can be added intermittently while layering the biscuits or the nuts can be added to the greased pan before adding the biscuits. Bake at 350° for 30 minutes. Put on a plate while still hot. (Be careful of dripping syrup mixture.)
Brown and drain ground meat. Stir in baked beans, ketchup, onion, mustard and salt. Spray cookie sheet with vegetable spray. Press biscuits out to 1/8 inch thick, using bottom of a glass. Spoon 1/3 cup of beef mixture onto each biscuit and top with cheese. Bake at 375° for 15 to 18 minutes.
Preheat oven to 350°. Spray a 9 x 5 x 4-inch loaf pan with nonstick coating. Combine flour, baking powder, baking soda and cinnamon in mixing bowl. In another bowl, whisk together applesauce, sugar, egg whites, banana and vanilla. Add flour mixture all at once and stir to blend. Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a knife inserted in middle comes out clean. Cool bread completely before slicing. Yields 16 slices.
Saut meat and onions. Set aside. Mix remaining ingredients. Then add meat mixture and place in Dutch oven. Cover with tin foil. Bake at 350 degrees for one hour. Can use casserole dish in place of dutch oven.
Prick pastry shell to prevent puffing. Saute onion in butter and place in bottom of unbaked shell. Cook and crumble bacon. Mix all ingredients and pour over onions in shell. Bake.
Cream sugar and butter. Add egg. Mix soda with applesauce and add. Add flour and spices, then remainder. Pour in greased muffin pans and bake at 350° for 30 minutes.
Mix first 3 ingredients. Drop by teaspoon on greased cookie sheet; press with cherry. Bake 10 minutes at 350°. If it makes you happy, add chocolate chips and nuts.
Place buttered diced bread in a greased 9 x 13-inch pan, then sprinkle cooked bacon (sausage) as a second layer. Sprinkle cheese as a third layer. Beat together eggs, milk, salt, pepper and mustard; pour over layered ingredients. Let set overnight in refrigerator. Bake at 350° for 1 hour.
Bring sugar and milk to a boil (medium heat; stirring frequently). Add coconut and cook WITHOUT STIRRING until it will form a very soft ball in cold water. Remove from heat and let sit until nearly cold, then stir briskly until thick. Pour quickly into well-buttered pan. Cut into desired squares or bars.
Add sugar, butter and cream. Boil over medium heat until mixture reaches soft-ball stage. Remove from heat and add chocolate chips, vanilla and marshmallows. Stir until candy begins to lose the shine. Pour into buttered pan. Cut into squares when cool.
Mix squash, salt and pepper, sauteed onions, sour cream, grated carrot and soup. Melt 1 stick of margarine; mix in stuffing. Line casserole dish with half of stuffing mix. Fill casserole dish with squash mix and top with remaining stuffing mix. Bake at 350° for 30 to 45 minutes.
Cook ingredients in oven for 1 1/2 hours at 350°. May also use crock-pot.
Bake cake and cool. Drain pineapple and spread on cool cake. Beat instant pudding, cream cheese and milk until thick. Pour this on top of pineapple. Take 2 envelopes of whipped topping and beat to peaks. Spread on top of pudding. Last, sprinkle coconut over top. Keep cake refrigerated.
Preheat oven to 375°. Cream the Crisco, sugars, eggs and vanilla until light and fluffy. Sift together the dry ingredients. Stir into creamed mixture; blend well. Add chocolate chips. Drop from tablespoon 2 inches apart on a greased cookie sheet. Bake for 10 to 12 minutes. Remove from sheet to cool. Makes about 2 1/2 dozen.
Mix all ingredients. Pour into a 3-quart greased casserole. Bake, uncovered, at 375° for about 50 minutes.
Combine onion, pepper & hamburger, cook in a covered pan stirring frequently until done. Drain grease. Then add remaining ingredients simmer till done.
Trim crusts from bread and flatten with a rolling pin. Blend cheeses with egg. Spread evenly on bread and put 1 asparagus spear on each slice. Roll up bread. Roll in butter to coat well. Place on cookie sheet, making sure seams stay closed. Freeze. Cut into thirds. Sprinkle with garlic salt and Parmesan cheese. Bake at 400° for 15 minutes or until golden.
Put the corn on the stove. You put juice in it. When you think it's gonna be done, you stir it. Then you have corn-on-the-cob. Peel the potatoes. Put them in the bowl and you mix it with the mixer and you smash it with the smasher.
In bowl, combine lemon juice, oil, garlic and pepper. Arrange chicken in a shallow casserole or baking pan and pour over the lemon and oil mixture. Cover and bake at 350° until tender, about 40 minutes, basting occasionally. Uncover and bake 10 minutes longer to allow chicken to brown.
Cream the shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and dry ingredients, which have been sifted, alternately with milk, stirring just enough to blend. Lastly, add nuts, which have been chopped fine. Put into greased pan. Bake at 350° until done. Frost with your favorite frosting.
Heat oven to 425°. Grease baking dish, 13 x 9 x 2-inches.
Mash potatoes and season with milk, butter, salt and pepper. Drain cooked spinach well. Mix all ingredients together. Place in greased casserole dish and top with a little cheese. Bake at 400° for 20 minutes.
Combine corn and milk. Stir in egg. Add 3/4 cup cracker crumbs, pimiento, onion and pepper. Mix thoroughly. Pour into 1-quart baking dish coated with vegetable spray.
Line bottom of dish with graham crackers. I prefer to crush and line bottom with crumbs. In medium bowl, mix 1 small pudding as directed on box, but substitute pineapple juice for 1/2 cup milk. Spread 1/2 pudding over crackers, then layer 1 banana sliced, then pudding, 1 cup strawberries, then 1 1/2 cups crushed pineapple, drained. Dot with 6 tablespoons Cool Whip.
Sift dry ingredients together; add butter and cut in until texture of coarse meal. Stir in buttermilk and mix to form soft dough. Knead on floured surface 2 minutes and pat into a round 1/2-inch thick. Cut with a 2-inch biscuit cutter (don't twist) and bake on ungreased tins at 450° for 12 to 14 minutes. Makes about 2 dozen.
Boil all the ingredients for 5 minutes. Put in jars, seal and cold pack 15 minutes. Enjoy all winter!
Combine tomato sauce, brown sugar, vinegar and mustard; set aside. Beat egg; add onion, cracker crumbs, ground chuck, salt and pepper. Add 1/2 cup tomato mixture. Blend well. Shape mixture into loaf pan. Bake 1 hour at 350°. After 30 minutes, pour remainder of sauce over meat loaf and cook until done. Serves 8.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Bake for 20 to 35 minutes or until top springs back. Cool. Frost with favorite icing.
Cream together the shortening, white sugar, brown sugar, eggs and vanilla. Mix together the flour, salt and soda. Add the 2 mixtures together and then add nut meats and potato chips. Drop by teaspoon on ungreased tin. Bake at 350° for 10 minutes.
Make angel food cake according to directions. When cool, slice into 3 layers. Partially thaw frozen strawberries. Drain; reserving 3/4 cup juice from the fruit. Prepare whipped topping according to package. Save a few strawberries for top of cake. Mix fruit with topping. Spread between cake layers.
Put bacon and onion is frying pan and cook until slightly browned. Mix beans, sugar, honey, garlic powder, and molasses together in casserole dish. Add bacon and onions and put in oven at 350° for 1 1/2 hours.
Tear up bread and place in greased 13 x 9 x 2-inch pan (casserole). Brown and drain sausage. Spoon sausage over bread. Sprinkle with cheese. Beat together eggs, milk, mustard, salt and pepper. Pour over mixture in casserole. Bake at 350° for 35 to 40 minutes. May be made the night before. Cover and refrigerate. Serves 6 to 8. Great when you have house guests.
Mix carrots, apple and raisins. Sprinkle with lemon juice. Add mayonnaise and milk to taste. Cover and chill 2 hours.
Soften butter. Add vanilla and peanut butter; mix well. Add powdered sugar, about 1/2 pound at a time. Shape into eggs. Let dry on wax paper covered cookie sheet about 6 hours. Melt chocolate in double boiler. Ice bottom of egg first. When dry turn over and ice rest of egg. (I use Hershey bars and chocolate bits together for chocolate.) It makes a lot of eggs. I only use 1/2 of recipe at a time. Make eggs any size you want.
In large bowl, mix pudding and milk. In another bowl, mix cheese, sugar and Cool Whip. Stir first and second mixtures until thick. Layer crushed Oreos, put on pudding and sprinkle Oreos over it.
Silly Putty is a silicone polymer, originally made in 1941 in an unsuccessful attempt to manufacture a silicone based synthetic rubber. This recipe makes a Silly Putty type material from Elmer's Glue and 20 Mule Team Borax.
Butter a 9 x 12-inch pan. Alternate bread, meat and cheese. Start and end with bread. Beat eggs and salt. Add milk to eggs, mixing together. Pour egg mixture over meat, bread and cheese mixture. Top with remaining cheese. Let stand overnight in refrigerator. Bake at 350° for 1 hour.
Saute onion, celery and bell pepper in margarine. Add cream of chicken soup, Cheez Whiz, chopped broccoli and cooked rice. Stir until well mixed. Bake at 350° for 30 minutes.
Thaw tofu. Press out water and cut into 1 x 3-inch strips. Whip remaining ingredients until smooth. Pour over tofu and squeeze in as evenly as possible. Marinate 30 minutes. While marinating, prepare sauce.
Cut flour and margarine together with pastry knives. Add egg and milk. Refrigerate dough to chill (will be soft) several hours or overnight.
Sift together the flour, baking soda and salt; set aside. Cream the butter until fluffy. Add sugar and cream well. Add sour cream and flavorings, then add eggs, one at a time, alternating with flour. Bake at 325° for 1 hour and 20 minutes.
Take tortilla shell and spread spaghetti sauce until covered. Add cheese. Top with optional ingredients. Bake at 350° until cheese bubbles.
Bake cake and cool. Crumble 1/2 of cake in bottom of a large bowl (punch bowl). Layer: 1/2 cherry pie filling, 1/2 pudding and nuts. Crumble other 1/2 of cake; add 1/2 pie filling and 1/2 pudding. Add nuts. Cover with Cool Whip. Makes a large amount!
Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Add salt and vanilla and fold in well. Add chocolate bits. Drop by teaspoons onto ungreased pan covered with foil. Place cookies in oven and immediately turn oven off. Leave in oven overnight.
Preheat oven to 350°. Coat fillets with flour, seasoned with salt and pepper to taste. Heat butter in medium skillet and lightly saute fillets on both sides, two at a time, adding more butter as needed. Place fillets in individual casserole dishes. Divide sauce and then cheese among them. Bake about 12 minutes. Sprinkle with parsley.
Cream shortening and sugar. Add egg, milk, salt and nutmeg. Sift flour; measure and sift with baking powder. Mix well. Add sufficient flour to make a soft roll dough. Chill dough. Turn onto floured board; roll 1/3-inch thick. Cut with floured cutter. Fry in deep fat at 365° until brown. Drain on crumbled absorbent paper.
Boil potatoes with or without skins until they are soft but not mushy (halved or whole). Peel and cut up potatoes into cubes in a large bowl. Add cut or sliced boiled eggs. Mix in mayonnaise, mustard, salt and pepper. Be careful not to use too much mustard. Mix well.
Brown hamburger, cook onion with hamburger, drain. Add both cans of soup (microwave to soften). Mix well. Add black olives, then picante sauce. Mix well. Serve warm with tortilla chips.
Drain juice from cocktail and pineapple; add to apricot nectar. Bring to a boil. Add Jell-O. Add fruit cocktail; let jell. Mix pineapple and cream cheese; spread over Jell-O mixture after it jells.
Brown garlic. Pan-fry pork strips well browned. Pick out bread from both sides of rolls to form troughs. Spread rolls with layer beans. Add pork and garnish.
In a bowl, combine dry pudding and pineapple until well blended. Fold in Cool Whip, marshmallows and half the nuts. Transfer into an 8 x 8-inch pan; sprinkle remaining nuts on top. Refrigerate for at least 2 hours, until set. Makes 10 servings.
Place cut-up chicken in casserole. Sprinkle with salt and pepper. Melt oleo in skillet; add other ingredients and pour over chicken. Bake at 350° to 400° (turning once) until chicken is tender.