HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine egg white, honey and anise seed in bowl. Gradually add sugar, beating after each addition with electric mixer. Place 12 to 14 peppermints in bowl, coat all sides and place on wire rack.
Combine first 6 ingredients in a small bowl and stir well. Make a well in center of mixture and add buttermilk, egg and oil. Stir until dry ingredients are just evenly moistened. Fold in corn. Spray muffin tin with vegetable spray and spoon batter 2/3 of the way full into pan. Bake 425° for 18-20 minutes or until golden. Remove from pan immediately.
Mix first 5 ingredients and simmer on low. Add meats and simmer until hot. Great in crock-pot.
Boil the first 5 ingredients together for 30 minutes. Skim off fat. Measure 1/2 cup fat into saucepan. Brown noodles into melted fat. Add rice; mix well. Add chicken broth. Cover; simmer for about 40 minutes. Bone chicken and add to rice.
In large bowl, combine whole wheat and all-purpose flours, bran, baking powder, baking soda and cinnamon; stir in dates. In another bowl, beat egg with sugar and oil; stir in milk and apple. Pour into flour mixture and stir just enough to moisten, being careful not to overmix.
Beat cream cheese and 1/4 cup margarine on low speed of mixer until blended. Add parsley, basil and pepper. Mix well. Add boiling water. Beat until mix is smooth. Cook fettuccine according to package directions. Rinse in warm water. Drain and set aside. Saute garlic in 1/4 cup margarine in small skillet until tender. Combine garlic mixture and warm noodles, tossing gently. Add cream cheese mixture, seafood and 1/4 cup Parmesan cheese. Toss gently. Place in serving dish and sprinkle with remaining cheese.
Brown beef with chopped onions. Drain meat and place in a large sauce pan. Add pinto beans, tomato soup, water and chili powder. Simmer for one hour.
Preheat oven to 375°, 10 minutes before cheese balls are to go in. Grate cheese and allow to soften at room temperature. Combine cheese, butter and paprika. Mix well into flour by hand until pieces of cheese disappear and mixture is smooth. Cover and let stand for 15 minutes. Take about 1 teaspoon of dough and flatten to 1 1/2-inch circle. Place a well drained olive in center of dough and bring edges together. Roll gently between palms. Place on ungreased cookie sheet. Chill 10 minutes. Bake at 375° for 20 to 25 minutes or until lightly browned. Serve hot.
Bake potatoes and cook broccoli. Mash overcooked broccoli, then mash scooped out interior of baked potatoes. Thin with a little milk and season with salt and pepper. Add broccoli to potatoes and mix well. Repack potato skins and sprinkle with cheese. Bake until hot.
Fill pastry with cherries. Mix dry ingredients and sprinkle over cherries. Dot with butter. Add top crust. Bake at 400° for 40 to 50 minutes.
Preheat oven to 325°. Butter an 8-inch cake pan. Sift flour and baking powder. Add egg and butter; mix and work dough until smooth. Line pan with dough. Spread with a thin layer of jam. In medium size bowl, knead butter, sugar and almonds into a smooth paste. Add eggs, one at a time and blend thoroughly. Put on top of jam. Bake for about 40 minutes or until tester comes out clean.
Pare oranges; cut into thin slices. Peel banana; cut into thin slices. In serving bowl, mix fruits carefully. Stir together orange juice, honey and lemon juice in a separate bowl. Pour over fruit in bowl. Sprinkle coconut on fruit. Serves 4 to 6.
Simmer the first 10 ingredients. Use a large size pan, put in layers, noodles, layer of sauce, layer of cheese and repeat. Bake 30 minutes at 350°. Cool 15 minutes to make easy cutting.
Mix all ingredients and pour in a greased tube pan. Cook in a 350° preheated oven. Bake 45 to 55 minutes. Let stand in pan for 5 minutes and then turn it out to cool.
Combine all ingredients in a medium bowl and mix well. Put into a 1-quart airtight container and label as Lemon Pie-Filling Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/4 cups of mix.
Grease and flour sides, bottom and middle of angel food pan. Mix all ingredients listed with hands. Put in angel food pan. Sprinkle with cinnamon and sugar before baking. Bake at 350° for 70 minutes.
Remove major section of core from the cabbage. Leave just enough to hold the head together. Slice the head into wedges about 1 1/2-inches thick.
Mix all ingredients together and fill pans half full. Bake at 345 degrees for 45 minutes.
Mix all ingredients in a very large bowl with your hands. Use an ice cream scoop to drop on cookie sheet. Leave room between cookies. Bake at 350° for 12 to 15 minutes.
Brown beef with onion, garlic, oregano and salt, stirring to separate meat. Combine all ingredients except cheese. Sprinkle cheese on top. Bake at 350° for 30 minutes. An additional 1/2 cup cheese may be added to meat mixture.
Boil chicken; remove the chicken from bones. Cut in bite size pieces. Mix dressing with butter. Sprinkle half of dressing in a 9 x 13-inch dish. Spread a layer of chicken and celery. Mix both cans of soup with chicken broth. Pour over chicken. Spread the remaining dressing over top. Bake at 400° for 30 minutes or until brown.
Preheat oven to 350°. Melt chocolate in the top of a double boiler.
Mix seasoning in oil. Pour over crackers. Mix well. Heat in ovenproof container at 250° for 15 to 20 minutes.
Sprinkle chops inside and out with salt and pepper. In heavy skillet, heat 3 tablespoons butter, add onion and celery. Cook until onion is transparent. Add bread cubes, fennel and parsley. Remove from heat. Add cream to moisten mixture. Stuff chops. In Dutch oven, melt remaining butter. Add chops and brown. Add wine to 1/4 inch depth. Cover and bake 1 hour at 350°. Transfer chops to platter.
In large bowl, beat eggs, sugar, corn syrup, vanilla and butter. Stir in pecans. Pour into unbaked pie shell. Bake in preheated 350° oven 45 to 60 minutes or until knife inserted halfway between outside and center comes out clean. Cool.
Mix 2 tablespoons flour with ginger; coat pork. Heat oil in 10-inch skillet. Fry pork until brown. Remove from skillet. Add water to reserved pineapple juice to equal 1 cup. Shake remaining flour with the syrup/water mixture in tightly covered container. Stir flour mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling; stir constantly. Boil 1 minute. Reduce heat; stir in sugar, salt, pepper and pork. Cover and simmer 45 minutes. Add pineapple, green pepper and water chestnuts; cook 10 more minutes. Serve over hot rice.
Saute onion in margarine over medium heat for 3 minutes. Add 6 cups water and bouillon cubes. Heat to boiling until cubes are dissolved. Gradually add noodles and salt and continue boiling. Cook uncovered for 3 minutes. Stir in broccoli. Cook 4 more minutes. When broccoli is tender, add milk, cheese and pepper. Cook until the cheese melts. Makes 4 quarts or 12 servings.
Coat chicken pieces with a mixture of flour, salt and pepper. Heat 1/2 cup oil in a large skillet. Add chicken pieces and brown on all sides. Put into a large shallow baking dish. Heat 2 tablespoons oil and garlic until garlic is lightly browned. Add Marsala and parsley. Mix well. Pour over chicken in baking dish. Bake at 325° about 45 minutes or until chicken is tender, turning only once. Makes 4 servings.
Cut turkey into four 1/2-inch slices. Place in shallow dish. Combine remaining ingredients and pour over turkey. Cover and refrigerate 4 hours or overnight. Grill turkey 3 to 4 inches from hot coals, about 10 minutes, turning once.
Place each chicken breast between 2 sheets of waxed paper. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine bread crumbs, 1/4 teaspoon basil and pepper. Dip chicken pieces in egg. Dredge in bread crumb mixture.
Blend sugars, Crisco, vanilla, and eggs in a bowl. In a separate bowl, combine flour, salt, and soda; mix. Add flour mixture to sugar mixture. Mix till well moistened (dough will be stiff). Pinch off a small amount and roll into a ball. Place balls on ungreased baking sheet and add 3 or 4 M & M's to top. Gently press top of cookie to set M & M's and spread cookie dough.
Mix ingredients together and bake in an uncovered 1 1/2-quart dish at 350° for 1 hour.
Mix together and top with 1 package Waverly wafers or soda crackers mixed with 1 stick of margarine. Bake at 350° for 30 minutes.
Wrap chestnuts in bacon half-strips and pin with toothpicks. Place standing in oven pan. Cook at high temperature (425°) until bacon is well rendered but not crisp or burned at top edges (about 15 to 20 minutes). Drain excess grease from pan. Mix remaining ingredients for sauce. Baste each piece well and return to oven. Use ample amount of sauce for good basting. Cook 5 to 10 minutes and repeat basting. Cook 3 to 5 more minutes.
Saute onion and celery in 2 tablespoons oil. Add soup and water. Stir. Add broccoli and Cheez Whiz. Stir well. Add chicken. Put rice in casserole. Pour mixture over it. Bake at 350° for 1/2 hour.
Bring syrup and sugar to a boil. Add peanut butter and Rice Krispies. Put in buttered 13 x 9-inch pan and cool.
Mix first 6 ingredients together; bake in 3 round cake pans in 375° oven for 35 to 40 minutes. Let cool.
Place apple slices in well-greased baking dish. Mix ingredients with fork, then sprinkle over apples. Pour melted butter over top, then sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes. No brown sugar or oatmeal required for this delicious fall treat.
Preheat oven to 275°. Beat egg whites until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto a cookie sheet. Bake at 275° for 45 minutes. Remove cookies from cookie sheet and dust with cinnamon. Makes 2 to 2 1/2 dozen. One cookie equals 32 calories.
Cream sugar and margarine. Add eggs and vanilla. Mix. Add remaining ingredients and drop by teaspoon on greased cookie sheet and bake about 8 to 10 minutes at 350° until golden brown.
Pour mixture over meat balls and bake at 350° for 45 minutes. Serve over rice or potatoes. Also makes a great meat loaf or an appetizer.
Bring sugar, corn syrup and water to boil in heavy saucepan, stirring constantly. Reduce heat and continue cooking, stirring only occasionally to hard ball stage (252°). Beat egg whites until fluffy. Add jello to egg whites, beating until mixture forms peaks. Pour hot syrup in thin stream into beaten whites, beating constantly. Beat until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into greased pan or drop by spoonful on waxed paper.
Brown hamburger and layer sliced carrots, onions, potatoes and rice. Pour soup over all. Bake at 350° for 1 hour. Use 2-quart casserole.
Cook sugar, salt, cornstarch, flour, boiling water and egg yolks in double boiler until thick, stirring constantly. Just before it	is thick, add 1/4 cup lemon juice and grated rind. Pour into	baked pie crust. Beat egg whites, adding 2 tablespoons sugar for each egg white. Place meringue on pie filling and brown in oven at 350°.
In medium bowl, mash pears; stir in cream cheese until blended. In small saucepan, bring reserved juice to boil, pour into medium bowl. Sprinkle gelatin over hot juice, pour in 1 cup cold water and stir into pear mixture. Whisk in whipped topping. Spray 6 cup mold with nonstick spray, pour mixture into mold. Chill until set about 4 hours. To serve, run tip of knife around edge of mold; unmold onto serving plate. Garnish with mint, if desired. Makes 8 servings.
Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5 - 6 hours or until beef is tender.
In a 2-quart casserole dish, stir all ingredients until well mixed. Top with 1/2 cup toasted, slivered almonds (optional). Bake, uncovered, at 425° for 20 minutes.
Cook potatoes and onion in about 2 cups water in large saucepan or Dutch oven. Add salmon (skin and bones removed). Add remaining ingredients, plus 2 cans of water. Cook over low heat until potatoes are soft. Serve with crackers.
Mash 3 overripe bananas with sugar and egg. Add flour, soda and salt; mix well. Add melted butter. Mix well. Bake in 2 loaf pans 45 minutes at 350°. Nuts can be added or sprinkled on top.
Brown onions, bell pepper and ground beef. Add 2 tablespoons chili powder, then mix tomato paste and creamed corn, salt and pepper. Simmer mixture for 25 minutes. Add little water, if needed. Cook 1 bag egg noodles; drain. Add layer of noodles and layer of meat mixture. Cover with grated sharp cheese. Cook at 350° in oven for 30 minutes.
Cook noodles in salted water and drain. Brown sausage with the onions and celery. Mix the noodles, sausage, onions and celery with the soups. Put into a buttered casserole dish and bake at 350° for 30 minutes. You may top the dish with Parmesan cheese.
Brown ground beef with onion. Drain the grease. Mix in a bowl the taco sauce, enchilada sauce and cream of mushroom soup. Mix half of the mixture with meat. Take the shells and put 2 spoons of meat. Roll up and push to end of pan. Repeat until meat and shells are used. Spread cheese across top and add rest of sauce mixture over top. Cook in oven until cheese has had time to melt.
Cream butter; add sugars gradually, beating until fluffy. Beat in egg and vanilla. Mix flour, baking powder, soda and salt. Add to creamed mixture. Add cereal and coconut; mix well.
Mix all ingredients except chicken and eggs. Add wine and herbs. Then add chicken and eggs. Top with crushed potato chips. Do not use potato chips until ready to bake. Store in refrigerator before baking.
Add raisins and baking soda to boiling water. Cool. Mix in huge bowl: flour, salt, sugar, all-bran or Fiber One, bran flakes and chopped walnuts. In another bowl, beat eggs, sour milk and oil. Blend and add to cooled raisin mixture and add to dry ingredients. Mix. Fill greased muffin tins about 3/4 full. Sprinkle top of each one with brown sugar. Bake at 350° for 20 to 22 minutes. Makes about 55 muffins.
Mix all together and	drop in deep fat with teaspoon. Let come to top and brown.
Place a layer of spinach in a buttered 2-quart baking dish. Next, place a layer of tomatoes, sprinkling of onion, small amount of chili sauce, crumbs, salt and paprika. Then make a layer of cheese; repeat until all ingredients are used. Sprinkle more crumbs on top. Arrange slices of bacon over top of dish and bake at 350° until cheese melts and bacon is crisp, 25 minutes. Serve hot.
Cream margarine and sugar. Blend in egg, almond extract and vanilla. Add flour and salt. Press out from cookie press. Bake at 400°.
Take first three ingredients and mix in saucepan. Boil good for 1 minute. Put flour and sugar in bowl. Add hot mixture over sugar and flour. Beat with electric mixer for 2 minutes. Add remaining ingredients and beat well for 1 1/2 minutes. Pour in greased cookie sheet. Bake for 20 minutes at 350°.
Generously grease casserole dish with margarine and slightly flour. Mix and pour in ingredients. Bake at 375° for 30 to 40 minutes.
Let broccoli thaw; separate in bowl and add onion, pepper, celery and rice. In a saucepan, combine soup, Velveeta and margarine and heat until cheese melts. Stir into broccoli mixture; pour into buttered casserole and bake at 325° for 1 hour.
Combine brown sugar, butter and maple flavoring. Beat in eggs. Add flour and baking powder to egg mixture. Stir in chopped nuts. Pour into greased 9-inch square pan. Bake at 350° for 30 minutes or until brownies test done. Cool.
Prebake 10 inch pie shell. Saute vegetables in butter until crisp but not soft. Drain well and add seasonings. Place tomato slices in bottom of prebaked pie shell. Add vegetables. Spread mayonnaise and cheese mixture over vegetables. Bake uncovered at 325° for 45 minutes to 1 hour.
Cut thin slice from stem end of each pepper. Remove seeds; rinse and cook in enough boiling water to cover for 5 minutes. Drain. Cook hamburger and onion in 10-inch skillet until lightly browned; drain. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce; heat thoroughly. Stuff each pepper with hamburger mixture; place in ungreased baking dish 8 x 8 x 2-inches. Pour remaining tomato sauce over peppers. Cover and cook in 350° oven for 45 minutes. Uncover and cook 15 minutes longer. Sprinkle with cheese. Yield: 6 servings.
Pour 1/2 cup salt over vegetables in ice water. Let stand 3 hours. Drain well.
Put the first 5 ingredients into 3-quart casserole in layers as listed. Mix the sugar, salt, tapioca and tomato juice and pour over top of layered ingredients. Top with 1 can of mushrooms, if desired. Cover tightly. Bake at 325° for 3 hours.
Cook chicken and onion until tender. Take chicken off bone. Add rice to chicken broth and cook 10 minutes. Then cut chicken and sausage into small pieces and add to broth and rice. Simmer for 20 minutes or until rice is done.
Shred cabbage. Slice onion. Heat remaining ingredients to a boil. Put cabbage and onions in bowl in layers. Pour liquid over this while hot. Let stand in covered bowl until cool, shaking it occasionally to mix. Refrigerate for 2 or 3 hours or overnight before serving.
Cook and stir hamburger, onion and garlic until meat is browned; drain. Stir in tomatoes (with liquid), corn, beans, chili powder, salt and marjoram. Heat to boiling. Pour into ungreased 2-quart casserole or 9 x 9 x 2-inch baking pan.
Mix together. You may add a little horseradish, if desired. Put in a casserole. Melt several tablespoons of butter and combine with 1 cup of bread crumbs and sprinkle on top. Bake at 350° for 30 to 35 minutes.
Use a 1 1/2-quart casserole. Mix sugar and cornstarch together. Add eggs, corn and milk; dot with butter. Bake at 350° for 1 hour. Start checking pudding at 45 to 50 minutes. Do not overcook. Knife should come out clean.
Make corn bread according to directions on the package. After it has baked and cooled, chop corn bread and bread slices into 1/2-inch cubes. In a large bowl, mix breads and vegetables. In pot, combine broth and spices and bring to a bowl. When broth has cooled, add egg and whisk together, then pour over bread mix and stir gently. Press dressing into greased baking dish and bake at 350° for 30 to 45 minutes. Can be doubled as needed. Serves 8.
Mix ingredients well. Bake at 325° for 35 minutes. Serve warm. Best served with tortilla chips.
In a large skillet, combine all ingredients. Cover and simmer for 15 minutes or until broccoli is tender. (I found it took longer.)
Cream sugar and margarine together. Combine other ingredients and bake in tube pan for 1 hour at 350°.
Preheat oven to 400°. Place artichoke hearts in center of a clean kitchen towel, gather up ends and twist firmly to extract all water.
In double boiler top not over heat, combine sugar, egg whites, corn syrup and salt. Add cold water. Beat 1/2 minute at low speed of electric mixer to blend. Place over boiling water (upper pan should not touch water). Beating constantly with electric mixer, cook about 7 minutes or until frosting forms stiff peaks. Remove from heat and add 1 teaspoon vanilla. Beat about 2 minutes more or until of spreading consistency. Spread on cake at once.
Mix all ingredients except asparagus in a saucepan. Heat until mixture comes to boil. Place asparagus in bowl, pour hot liquid over and refrigerate overnight.
Cut 12 "doughnuts" from bread. Fit scraps and holes in greased 9 x 13-inch baking dish. Place cheese over bread and add layer of broccoli. Then layer ham and onion. Arrange bread doughnuts on the top. Combine eggs, milk, salt and mustard. Pour over top. Cover and refrigerate overnight. Remove cover and bake at 325° for 55 minutes or until set in center. Serves 12.
Put ribs in roasting pan. Add sauerkraut. Cut apple and onion fine. Mix with sauerkraut. Put on top of slab of ribs. Add water over the ribs and kraut. Add salt and pepper. Bake in oven for 2 hours at 325° or until golden brown.
In a bowl, combine first 4 ingredients. Beat together milk and egg. Cut catfish into thick sticks. Dip sticks into milk mixture, then in cornmeal. Heat oil to 350°. Fry sticks in small batches; drain. Serves 8.
Mix sour cream and cream cheese. Melt a little and add to potatoes and maybe some milk. Add garlic to taste, about 1/2 teaspoon. Mix and pour in casserole dish. Sprinkle grated Cheddar cheese on top. Cook until cheese melts (20 to 30 minutes). Can be frozen.
Brown pie crust first. Beat egg yolks, milk and lemon juice until creamy. Pour into crust.
Mix ingredients. Microwave for 1 1/2 minutes. Pour immediately 9 x 13 pan lined with foil. Refrigerate. Cut!
Melt butter in a 9 x 13-inch pan. Mix other ingredients together; spread over melted butter. Spoon butter over top of bread mix. Bake at 375° for 45 minutes.
Cook spaghetti 10 minutes; rinse and drain. Add chopped pepper, onion and celery. Stir in Salad Supreme and Italian dressing. Keeps for weeks in refrigerator.
Mix jello and water. Add pineapple with juice. Then add blueberries and gel.
Slowly add flour and make up like biscuits and roll out in small balls. Press flat. Cook at 400° until brown.
Combine butterscotch morsels and peanut butter in top of double boiler. Place over hot, not boiling, water until butterscotch melts; stir until blended. Add milk and stir just until blended. Spread in greased or foil lined 8-inch square pan. Chill until firm, then cut into squares. Makes about 1 1/2 pounds.
Mix broccoli, onion, raisins and bacon; fold in mayo, sugar and vinegar. Put in refrigerator for 1 hour.
Preheat oven to 350°. In large bowl, combine eggs, milk, bread crumbs, onion, parsley, salt, thyme and pepper. Add ground beef. Mix well. Shape into 60 (1 1/2-inch) meatballs. Place on 2 (15 x 10 x 1-inch) baking pans. Bake in a 350° oven for 30 minutes. Drain on paper towel. Cool. Wrap in three 20 meatball packages. Freeze up to 6 months. Serves 12.
Rinse chicken and pat dry. Pull neck skin to back and twist wing tips under. Brush with 1 tablespoon olive oil. Combine Italian seasoning, parsley, garlic and onion salts; sprinkle some seasoning mixture inside and rub remaining outside of chicken. Tie legs together. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in 375° oven for 1 1/4 to 1 1/2 hours. Cover and let stand 15 minutes before carving.
Break biscuits in small pieces. Mix in milk, sugar and spices. Spray glass baking dish with Baker's Joy. Pour mixture into dish and bake at 350° for 35 minutes.
Melt margarine and add onion and garlic. Saute until tender. Add zucchini, seasonings and flour. Cook 1 1/2 to 2 minutes. Stir constantly. Add broth and milk with whisk. Simmer with chilies, uncovered, 5 to 7 minutes until thickened and chilies are cooked. Add tomatoes and heat through. Add cheeses and remove from heat. Serve with taco chips. Serves 6 to 8.
Beat the eggs until light and fluffy. Add the sugar, oil, zucchini and vanilla. Mix lightly, but well. Combine the flour, salt, baking soda, baking powder, cinnamon and allspice. Add to the egg mixture. Stir until well blended. Pour into two 9 x 5 x 3-inch loaf pans. Bake in preheated 350° oven for about 1 hour. Cool on rack.
Blend eggs, sugar, salt, milk, water and vanilla. Place toast in greased 1 1/2-quart baking dish. Pour mixture over toast. Let sit 10 minutes, then sprinkle top with 4 teaspoons sugar and 1/4 teaspoon cinnamon. Bake in 350° oven for 30 minutes or until knife comes out clean.
Place crackers in an aluminum roasting pan. Drizzle 1/2 cup of oil over crackers. Sprinkle seasoning mixture over crackers. Place crackers in a large plastic bag. Put garlic powder, lemon pepper and dill weed in bag. Shake bag to mix ingredients. Dump crackers back in aluminum roasting pan. Bake in a 200° to 250° oven for 25 to 30 minutes.
In a large bowl, combine fruit. Mix sour cream and sugar. Pour over fruit. Chill 1/2 hour. Sprinkle with cinnamon. Serves 6.
Mix vegetables in bowl. Bring sugar, vinegar and oil to a boil in a saucepan. Pour over vegetables; mix well. Chill overnight. Keeps well in refrigerator.
Blend together mayonnaise, curry powder, salt and pepper. In a large bowl, mix together chicken, celery, apple and onion. Add the dressing and mix well.
Toss sugar, flour and cornmeal lightly with fork. Add rest of ingredients and beat until smooth. Pour in pie shell. Bake at 375° for 30 to 45 minutes, or until top is golden brown. Cut when warm. Makes a thick 9-inch pie, shimmery and golden inside.