HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Spread meringue on the bottom and up the sides of a greased 13x9 pan. Bake at 275 degrees for one hour. Turn oven off and let stand in oven for one hour. Do not open door. Remove from the oven; cool on a wire rack. In the top of a double boiler, combine the egg yolks and remaining sugar. Gradually stir in lemon juice and peel. Cook and stir over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees. Cover and refrigerate until cool. In a mixing bowl, beat the cream and confectioners' sugar until stiff peaks form. Spread half over meringue; cover with the lemon mixture. Top with remaining cream mixture. Sprinkle with cinnamon. Refrigerate overnight before serving.
Brown meat; add soup and vegetables. Pour into casserole. Mix corn bread according to directions on package. Pour batter over meat mixture and bake until bread is cooked and browned.
Mix all ingredients well except chicken. Put chicken in pan. Pour sauce over, covering pieces. Cover with aluminum foil and cook in a 300° oven for 3 hours. Serve with rice, rice pilaf or mashed potatoes. Use sauce as gravy. Delicious!
Mix well and drizzle over any cake. Flavoring can be changed and food coloring added to suit cake.
Cream butter; add sugar gradually and cream together well. Add chocolate and vanilla; blend. Add eggs, one at a time, mixing well after each addition. Add flour which has been sifted with soda and cream of tartar, alternately with milk, beating after each addition until smooth. Bake in an 8 x 8-inch pan (greased and floured) in a 350° oven for 30 minutes.
Beat the first 3 ingredients. Add vanilla, flour, baking soda, cinnamon, salt and orange juice. Add apples and nuts or raisins. Beat everything together. Batter is thicker than regular cake. Grease and flour a 9 x 13-inch pan. Bake at 350° for 1hour.
Mix together oats and boiling water and let stand in bowl. Blend all ingredients (including oats and water) together and pour in a greased pan. Bake at 350° for 45 minutes (check though, ovens vary); it may take only 30 minutes.
Drain off pineapple juice and stir into egg yolks, sugar, flour and water. Cook until thick; let cool.
Put first 4 ingredients in 9-inch pie pan. Let melt. Blend well. Cut biscuits into quarters. Swish each one in melted mixture. Arrange pieces (touching) in pie pan. Bake at 425° for 12 minutes or until golden brown. Let stand short time to absorb butter and herbs.
Mix and bake in a deep dish unbaked pie shell 40 to 45 minutes at 375°.
Combine onion with other items, except cheese, and mix well. Pour into a well-greased 2-quart casserole. Bake at 350° for 30 minutes. Sprinkle with cheese and bake until cheese is melted. Serves 4.
Scald milk and pour over sugar and shortening. Add mashed potatoes and when all has cooled to lukewarm, add yeast, which has been dissolved in warm milk. Add 5 cups flour. Let rise until double in bulk (about 2 hours). Then add salt, soda and baking powder to remaining flour and make a light dough. Grease large bowl and put dough in it. Put in refrigerator. When ready to use, roll into your favorite shapes and allow to rise in warm room. Bake at 425° to 450° for 15 to 20 minutes.
Combine cheese and oleo; blend well. Spread on ham. Roll up and chill several hours. Slice in about 3 1/2 dozen slices. Place on round Ritz crackers. Let stand at room temperature for 20 minutes before serving.
Pour water over dates; stir in baking soda and set aside to cool. Sift together flour and salt. Cream sugar and Crisco together. Add eggs one at a time. Add dry ingredients alternately with date mixture. Stir in pecans. Bake in a greased tube pan. Bake at 350° about 1 hour.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 cup onions. Pour into 9 x 13-inch pan and bake at 375° for 20 minutes covered. Cut crescent rolls into 6 strips and form into lattice over mixture. Bake 15 minutes longer uncovered. Top with remaining cheese and onions. Bake an additional 3 to 5 minutes.
Drain pineapple. Add green pepper and onion to 12 x 18-inch microwave dish. Cover; microwave on High 3 minutes. In a mixing bowl, combine brown sugar and mustard. Stir in beans and pineapple. Add to green pepper mixture. Stir to combine. Microwave uncovered on High 8 to 10 minutes, stirring after 4 minutes. Serve with polish sausage or hot dogs. Yields 6 servings.
Season pork chops with salt and pepper and coat with flour. Heat oil in a frying pan. Add chops. Saute for 3 minutes on each side. Add onions and saute for another 5 minutes, turning chops once. Pour in beer and beef broth. Cover and simmer for 15 minutes. Remove chops and place on a preheated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cover until thick and bubbly. Pour over pork chops.
Place 1/2 cup of cubed hoagies as the bottom layer in a glass bowl. Place 1/2 cup of ground poppy seeds on top of this layer. Place 1/3 cup of powdered sugar as the third layer. Add a little bit of boiling water on this layer just enough to moisten the hoagies. Repeat the layering 3 times. Press down on the final layer gently after adding the boiling water. Let cool, serve chilled.
Sift dry ingredients together; add remaining ingredients. Beat until smooth. Bake at 350° for 30 to 35 minutes.
Mix first 6 ingredients together. In a separate bowl, mix flour, cocoa, nutmeg, cinnamon and cloves. Mix all together. Last, fold in raisins and nuts. Bake in cake pans at 300° for 25 minutes or until done. Let layers cool. (Makes 4 layers.)
Cut together first 6 ingredients. Add 2/3 cup milk mixed with 1 egg. Knead on well-floured surface until smooth. Pat out for 6 biscuits (inch or so thick). Make 3 more biscuits. Put in ungreased 8-inch pan. Bake at 450° for 15 to 20 minutes.
After boiling potatoes and cooling, pour Italian dressing over. Add onion and green pepper.
Preheat oven to 350 degrees. Butter and flour a 10 inch springform pan or Bundt pan. Melt chocolate in top pan of a double boiler over gently simmering water or in a microwave; set aside. In a small cup, dissolve espresso powder in 1/4 cup boiling water. In a medium size bowl, whisk together flour, baking soda and salt. In large bowl of electric mixer, beat butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. On low speed, beat in 1/3 of flour mixture. Beat in espresso, then beat in bourbon. Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of flour mixture. Pour batter into prepared pan, and smooth top. Bake 55 to 60 minutes, until top is slightly puffy and a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack. To serve, run a sharp knife around side of springform pan. Remove side of pan and transfer cake to a serving platter. Cake will keep, covered at room temperature, for several days. Sprinkle with confectioners sugar, cut into slices and serve with whipped cream. Makes 10 servings.
Mash squash in big bowl and add all the other things together. Pour into a big baking dish or pan. Mix 1/2 cup grated cheese and 1/2 cup cracker crumbs in bowl and sprinkle on top. Bake at 350° for 45 minutes.
Remove a spoon or two of cake mix. Coat chocolate chips and nuts; set aside. Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream. Mix well. Fold in chocolate chips and nuts. Put in greased and floured tube pan. Bake at 350° for 50 minutes.
Pour 1/2 cup of granulated sugar into the blender and cover. Process at high for 60 to 70 seconds. Let stand for 30 seconds with the lid on, until the sugar settles. Rest the motor 2 minutes before repeating. This will make about 2/3 cup of powdered sugar.
Remove flavor packet from soup mix and reserve. Break noodles into pieces and place on a lightly greased baking sheet. Add sliced almonds. Bake at 350°, stirring occasionally, 5-10 minutes or until toasted. Set aside. Whisk together reserved flavor packet, oil, vinegar, and sugar in a bowl until blended. Chill 1 hour. Toss together cabbage, carrot, onions, and dressing in a large bowl. Place noodles around outside edge of cabbage mixture and top with almonds.
Cook rice. Chill, then add celery, onions, lettuce, peas, almonds, water chestnuts and salmon, chicken, ham or shrimp.
Combine chicken, lemon juice, celery, grapes and seasonings. Toss lightly with mayonnaise and sour cream. Serve in lettuce cups. Garnish each salad with 4 pecan halves and 2 pimento strips.
Blend until coarse; add 1/4 cup ice water and mix. Roll out for two 9-inch crusts. Bake at 350° for 30 minutes.
Peel shrimp; keep peelings to make stock. Add water, whole onion, whole stalk of celery, and simmer for 1/2 hour. Strain broth. Puree corn and whipping cream; add to broth. Then add butter, seasonings & simmer. Add seafood & continue cooking for 5 minutes or until shrimp is pink.
Chop very fine green chiles, onion, and tomato. Next cut in little pieces of avocado. Add lemon juice and salt. Combine chili mixture with avocado.
Peel the black skin of the eggplant and slice it into about 1/2-inch slices. Heat the oil in a nonstick pan over medium-high heat. Fry the eggplant until it becomes blond-light brown color. Place over napkins to drain excess oil. Place the tomatoes in boiling water for 20 seconds, then cool over cold water and peel the skin. Slice into 1/4 to 1/2-inch slices. Brown the meats with the chopped onion in a skillet. Add the spices with the salt after cooking. Very lightly brown pine nuts 45 seconds over high heat in frying pan. Mix the meat (cooked) with the pine nuts. In a medium or large casserole, put one layer of sliced tomatoes, one layer meat. On top of the tomatoes, spread 1 cup tomato sauce over the meat, place another layer of eggplant, another layer of meat, another layer of sliced tomatoes and finally, sprinkle 1 cup of tomato sauce over the whole casserole. Bake in the oven (uncovered) for 30 minutes at 350°. May be presented hot with rice or Arabic bread.
Melt margarine and add green pepper, onion and celery. Cook until tender. Add next 5 ingredients and mix well. Put in casserole. Sprinkle crumbs on top and bake at 350° for 30 minutes.
Mix and freeze in 8x12 pan. Remove from freezer about an hour before serving.
Mix all ingredients, adding applies and nuts last. Pour into greased 9-inch pie plate. Bake 350° for 40 minutes. Cut as a pie. Serve with whipped cream or ice cream. Makes one 9-inch cake.
Preheat oven to 450°. Cut potatoes in half, then in even slices. In a bowl, mix oil and seasonings. Add potatoes a little at a time and coat with oil mixture. Drain potatoes of extra oil and place on a cookie sheet in a single layer and bake for 20 to 25 minutes.
Brown ground beef. Into a greased casserole dish, layer ground beef, thinly sliced potatoes, onion, salt and pepper. Use as many layers as you want, but end with potatoes and onion. Pour soup over top. Cover and bake at 350° for about 1 hour.
Saute onions in oil and paprika until tender and bright red. Add broth. Largely chunk chicken and add. Place in crock and cook until very tender (about 4 plus hours). Mix sour cream and flour together. Add to chicken 5 minutes before serving. Serve over egg noodles or rice. Great with French bread.
Cream butter and sugar. Add eggs and beat well. Stir in bananas and lemon juice. Sift flour, baking powder and salt; add to cream mixture. Stir in nuts. Bake in 9 x 5 x 3-inch pan at 350° for 1 hour and 15 minutes.
Mix cream cheese, butter and flour. Press into miniature muffin pans. Mix eggs, half and half, Swiss cheese, bacon, chives, nutmeg, salt and pepper. Pour mixture into shells. Bake at 350° until brown, approximately 20 minutes. Makes 36.
Layer in a large bowl or rectangular dish. Top each 7th layer with sour cream and mayonnaise (for the amount, use 3/4 pint of sour cream and an equal amount of mayonnaise).
Brown meat; drain well. Combine next 6 ingredients and place in crock-pot. Set on high. When all cheeses are melted, add remaining ingredients until well blended. Turn crock-pot on low until ready to serve. May also be used as a topping for nacho chips or baked potatoes.
Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk; set aside.
Mix cream cheese, onions, garlic and curry together. Roll mixture into 6 balls. Place balls in center of chicken breast and fold around ball. Wrap two strips of bacon crisscrossing them to hold filling in. Secure with toothpick. Place in baking dish. Bake, uncovered, at 350° for 1 hour.
Mix yogurt and whipped topping until creamy. Pour into graham cracker crust evenly. Refrigerate for 3 hours before serving.
Place meat and vegetables in a roaster. Sprinkle with salt, sugar, pepper and tapioca. Pour tomato juice over. Cover and bake in a preheated 300° oven for 4 hours. Stir occasionally.
Cut the plums in half and remove the seeds. Place the prepared plums in	a quart glass bowl and add sugar to your taste. Microwave on High for 10 to 15 minutes, depending on the amount of plums you are preparing. Stir about every five minutes.
Cook spaghetti as directed on box. Drain. Brown hamburger and onions in a large skillet. Add tomatoes, water and spaghetti. Bring to an almost boil, stirring constantly; salt and pepper to taste. Add chili powder and simmer 8 to 10 minutes.
Brown beef; drain grease. Add Sloppy Joes mix, chili beans, tomato sauce and onions. Add water and heat. Pour into baking pan. Top with chips and cheese. Bake in oven at 350° for 10 minutes.
Beat cheese. Add eggs, one at a time, and beat well. Add 1 cup of sugar gradually and 1 teaspoon of vanilla. Prepare graham cracker crust in bottom of spring-form pan. Add mixed ingredients. Bake for 50 minutes at 350°. While cake is baking, combine topping mixture of sour cream, 1 1/2 tablespoons sugar and 1/2 teaspoon vanilla; mix well. Remove cake from oven and spread topping over all. Bake 20 minutes more. Let cool and unspring. Makes 12 servings.
Melt 1 stick of margarine and mix with graham cracker crumbs and sugar. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool completely.
Mix all ingredients except for barbecue sauce. Divide mixture into 6 parts, shape into loaves. Arrange on rack in rectangular baking dish (12 x 7 x 2 x 2-inches). Spread each loaf with about 1 teaspoon barbecue sauce. Cover with wax paper and microwave on High (100%) 5 minutes. Rotate dish 1/2 turn. Microwave until meat loaves are almost done, 7 to 9 minutes longer. Let stand, covered, 3 minutes. Spread with additional barbecue sauce, if desired.
Clean strawberries and cut into small pieces. Mix sugar, salt and lemon juice. Soften gelatin in cold water for 5 minutes. Dissolve over low heat and combine with berry mixture. Fold in whip cream. Add vanilla and turn into crust. Chill for 1 1/2 hours until firm.
Combine the first 4 ingredients. Add hot water, a little at a time, until mixture becomes stiff dough. Flour hands and knead well. Divide dough into 1-inch balls. Roll out to 1/8-inch thickness, being sure not to get them too thin. Shape (with a knife) dough into triangle pieces. Deep fry pieces in very hot cooking oil. Remove when browned; roll in cinnamon and sugar mixture. Serve with a side of honey, if desired. These are wonderful! A great dessert with a Mexican meal.
Boil the chicken in salted water until tender. Remove chicken from broth. Cool and remove skin and bones from chicken. Cut into bite size pieces. Use chicken broth to cook the spaghetti. Drain. Using a small amount of cooking oil, simmer the peppers, celery and onions. In a very large bowl, mix the chopped chicken, vegetables, spaghetti, soup, black pepper and Worcestershire sauce. Pour into casserole dishes and top generously with the cheese. Cover and bake about 30 minutes at 350°. Tastier if made the day before and refrigerated.
Bake cake according to directions on box. While cake is baking, cap and slice strawberries and sugar. When cake is done and is still hot, use the handle of a wooden spoon and poke holes all over cake. Pour Eagle Brand milk on cake evenly. Pour strawberries over cake and top with Cool Whip. Refrigerate until chilled before serving. Cake is better the longer it sets.
In a 9 x 15-inch pan, layer ingredients, starting with pie filling. Cut up butter and place on top. Bake at 350° for 35 to 45 minutes.
Line a 9 x 13-inch pan with 1 package of crescent rolls in greased pan. Mix cream cheese, sugar, egg yolk and vanilla until creamy. Spread on top of rolls and top with the other package of rolls. Top with unbeaten egg white and sprinkle with 1/4 cup sugar. Bake at 350° for 30 minutes.
Saute first 3 ingredients in a little oil. Add rest of ingredients except sour cream. Cover and simmer until macaroni is tender. Add sour cream, if desired, at end, but do not let boil again or it might separate.
Make all 3 boxes of Jell-O. Keep in 3 separate bowls. Add cream cheese to 1 bowl of Jell-O. Mix until well blended. Then take a 9 x 13-inch cake pan, add 1 bowl of Jell-O and let set in fridge until set. Then add the bowl of Jell-O with cream cheese in it. Let it become set up in fridge, then add last bowl of Jell-O. Let set, then cover top with whipped cream.
Place potatoes, carrots and celery in 3 1/2-quart slow cooker. Season roast with pepper and place on top. Mix soup and water. Pour over top of meat. Cover and cook on low 10 to 12 hours. Turn on high and cook 5 to 6 hours.
In bowl of food processor, insert shredding blade and cover. Shred potatoes with skins and onion. You can also do this with a hand grater.
Mix Bisquick, oleo and milk together. Mix the sausages (uncooked) and chilies together. Divide dough in half. Roll into rectangle, spread sausage on dough. Roll up like jelly roll. Slice in 1-inch pieces. Bake 20 minutes at 400°.
Cream butter and sugar together. Add egg and vanilla; mix one minute. Add flour, baking powder and salt; mix for one minute. Mix half of dough with red food coloring. Chill well before using. Roll one of each color into a snake roll with floured hands. Twist the 2 colors together and shape into a candy cane. Bake at 350° for about 10 minutes. Makes about 30 cookies.
Mix butter, flour and nuts and press in large oblong dish. Bake for 3 minutes at 350 degrees. Let cool completely.
Add first four ingredients in saucepan. Bring to a rolling boil. Remove from heat. Add peanut butter and oats. Drop by teaspoon on waxed paper. Cool and eat.
Measure dry ingredients, then sift together. Add bananas along with oil, vanilla, eggs and pineapple with juice. Blend and pour into a 9-inch greased tube pan. Bake at 350° for 1 hour and 20 minutes. Sprinkle with confectioners sugar or icing, if desired.
Cook together first three ingredients 5 minutes (plus or minus) until thickened. Break graham crackers in half and place side by side on greased cookie sheet. Pour cooked mixture over crackers and sprinkle with nuts. Bake 10 minutes in 350° oven. Remove at once to piece of waxed paper to cool.
Stir together apple slices, 2 tablespoons of the butter and brown sugar in 9 x 9 x 2-inch pan. Bake 20 minutes until apples soften. Sift together flour, baking powder, baking soda, ginger, cinnamon and salt onto wax paper. Sift again. Beat together oil and granulated sugar in large bowl; mix 1 minute. Add egg and 1/2 teaspoon of the vanilla and beat 2 minutes or more until light and thick. Combine boiling water, molasses in small saucepan. Stir well. Add to oil, sugar mixture alternately with dry sifted ingredients. Pour into pan over apples. Bake 30 minutes. Cool.
Thaw bread and snip 1 loaf in a 9 x 13-inch pan. Melt oleo. Add brown sugar, cinnamon and milk. Pour this over bread. Sprinkle pudding on top of this. Snip another loaf of bread after that (let raise). Bake at 350° for 25 to 30 minutes. Flip over on cookie sheet when done.
Combine and mix pudding mix, 3 cups milk, 1/2 cup pineapple juice and 8 ounces sour cream. Add fruit. Layer cake and vanilla fruit pudding, 3 layers cake and 3 layers fruit mixture. Serve with Cool Whip.
Mix meat, Worcestershire sauce, salt and pepper. Press in a deep baking dish. Place Irish potatoes on top of meat, then the sliced onions and bell pepper. Mix; pour	over all. Cover and bake at 350° for 1 hour.
Mix Jell-O into Cool Whip and then add cottage cheese. Mix well. Add pineapple and coconut; mix well. Chill and serve.
Mix sugar, flour and cinnamon. Spread half of mixture into bottom of pie shell. Arrange sliced peaches over mixture. Add other 1/2 mixture over top of peaches. Dot with butter. Bake at 400° about 1 hour or until juices thicken and crust is light brown.
Spray no-fat oil on 10 x 10-inch or larger pie plate. Layer the sausage, salsa, onion, cheese and eggs. Mix Bisquick and milk powder. Add water; mix and pour over top. Bake at 375° for 30 to 45 minutes, until top is brown. Bake at 350° if using a Pyrex dish. May be frozen and reheated in microwave. Serves 6.
Preheat oven to 350°. Generously grease and lightly flour 9 x 13 x 2-inch pan. In large bowl, blend cake mix, pudding mix, eggs, yogurt and oil. Beat with electric mixer on high 3 minutes. Scrape bowl often. Spread 2/3 of batter in pan. Spoon cranberry sauce evenly over batter. Spoon remaining batter evenly over cranberry sauce. Sprinkle with nuts. Bake at 350° for 55 to 60 minutes. Cool 35 minutes on rack. Makes 20 servings.
Stew chicken in water until tender. Remove chicken and set aside to cool. Debone and cut into small pieces. Cook spaghetti in chicken broth. Saute celery, onion and bell pepper with butter until tender. Add soups and sauteed mixture to spaghetti. Add chicken and 1/2 cheese. Pour in 9 x 13-inch casserole dish (greased). Top with remaining cheese. Bake in moderate oven (350°) until cheese melts or microwave until cheese melts.
Mash raw ground chuck in casserole dish. Season with salt and pepper. Cover with chopped onion, cream of mushroom soup and Tater Tots. Bake at 375° for 1 hour until meat is done and Tater Tots are brown.
Drain and discard canned liquids. Mix all ingredients. Cover and refrigerate for several hours or overnight. Will keep several weeks in refrigerator if tightly covered.
Combine all ingredients. Cook over moderate heat until thick, stirring constantly. Pour into 9-inch baked pie shell and cover with meringue made of egg whites and 6 tablespoons of sugar. Bake in moderate oven until brown.
Combine brown sugar, margarine, syrup and salt. Bring to a boil. Boil for 5 minutes. Remove from heat and add soda and butter flavoring. Pour over popped corn. Toss gently. Spread on cookie sheets. Place in a 200° oven for 1 hour, stirring every 15 minutes. Remove from oven and cool. Store in tight container.
Mix all ingredients in a bowl except the salmon. Then add salmon and fold into mixture so as not to break up the salmon. Make into patties and fry.
Chop vegetables; saute in bacon drippings until tender. Add peas, tomato soup, bacon pieces and seasoning. Layer peas, mushroom soup and egg slices. Makes 2 layers. Cover with bread crumbs. Mushroom soup melts when heated. Heat at 300° to 325° until bubbly. Yields 20 servings.
In a 10-inch skillet, cook bacon until crisp. Leave drippings in skillet; remove bacon and crumble. Mix potatoes, onion and green pepper; pat into skillet. Cook over low heat until underside is crisp and brown. Blend eggs, milk, salt and pepper; pour over potatoes. Top with cheese and bacon. Cover; cook over low heat. When egg is done, loosen omelet. Fold in half. Makes 4 servings.
Mix together. Put in casserole dish and cover. Refrigerate overnight. Bake at 350° for 1 hour, uncovered. Serves 6.
Melt butter and chocolate. Beat eggs. Add all other ingredients. Bake in pie pan for 30 minutes at 350°. This is good topped with Cool Whip or whip cream.
Cook sweet potatoes in boiling water to cover 30 minutes or until tender. Let cool to touch; peel and mash potatoes. Combine potatoes and next 6 ingredients and spoon evenly into 2 lightly greased 9-inch pie plates. Combine brown sugar, pecans and flour; sprinkle evenly over potato mixture. Drizzle evenly with 1/3 cup melted butter. Bake at 350° for 25 to 30 minutes. Yields 8 servings.