HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites with salt until foamy; add sugar gradually, beating until stiff peaks form. Fold in softened peanut butter. Drop by rounded teaspoon 1 inch apart on greased cookie sheet. Bake at 325° for 20 minutes, or until lightly browned. Makes 2 dozen. Cool slightly before removing from pan.
Melt 1 tablespoon of shortening; brown stew meat. Add salt, tomato soup and water. Cook until tender. Add carrots, potatoes and onions. Cook until all vegetables are tender.
Bring to a boil. Remove from heat. Add tea bags. Let stand 1/2 day or until cool. When mixing, mix 1 cup syrup with 4 cups of water. Keep syrup in refrigerator.
Combine meat, onion, bell pepper, meal, seasonings, milk and egg. Form into 12 meat balls. Sprinkle with flour; brown in hot oil. Place in large casserole. To oil in skillet, add remaining flour; blend and add tomato juice. Cook until medium thick; pour over meat balls. Arrange vegetables around meat balls. Sprinkle with salt; cover. Bake 2 hours in 350° oven.
Brown ground beef and saute onions. Combine with chili powder, salt, pepper and cheese. Keep a little cheese out to sprinkle on the top before cooking. Spoon enough mixture on each tortilla to cover a third of it. Roll tortilla, beginning at the filled edge. Place seam side down in a baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream and green chilies to make a sauce. Pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it. Bake uncovered in a preheated 375° oven for 20 to 25 minutes. The last 10 minutes sprinkle cheese on top.
Combine all ingredients in 1-quart micro-proof casserole. Cook on High 2 to 3 minutes or until warm, stirring once during cooking time. Stir. Serve with crackers or chips. Makes 2 cups. Cooking Time: 2 to 3 minutes.
Mix all ingredients except soda in a glass casserole dish. Microwave on high 1 minute; stir. Microwave on high 1 1/2-2 minutes. Stir in soda.
Combine brown sugar and next 5 ingredients. Pour marinade over chicken. Cover and marinate in the refrigerator 12 to 24 hours, turning once or twice. Drain chicken, reserving marinade. Simmer marinade over medium-high heat until reduced by half, to about 3/4 cup.
Mix cake as directed on box; pour into a 9 x 13-inch pan, greased and floured. Bake.
In a small saucepan over low heat, dissolve sugar in vinegar and water. Add egg and cook slowly until mixture thickens (5 to 10 minutes). Toss with cabbage and refrigerate for 1 hour before serving.
Heat oven to 400°. Mix sugar and cornstarch in a 1 1/2-quart saucepan; stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute while continuing to stir; this is very important to boil for entire minute. Stir at least half of the hot mixture into the egg yolks very gradually. Add to the remainder of the hot mixture in the saucepan. Boil and stir for 1 minute; remove from heat. Stir in margarine, lemon peel, lemon juice and food coloring, if you're using it. Pour into a baked pie shell. Top with meringue.
Preheat oven to 350°. Over low heat, combine and melt 1/3 cup milk and caramels. Grease and flour 9 x 13-inch baking pan. In large bowl, mix cake mix, butter and remaining 1/3 cup milk. Add nuts. Stir by hand (dough will be stiff).
Cook beans nearly done and put in cloth bag; put in stone jar. Mix all 4 ingredients and let solution come to a boil. Remove and let cool before pouring over beans. Let stand for 1 week or 10 days. Take beans out of solution and wash. Pack in glass jars and fill with cold water; process 15 minutes at 10 pounds pressure. If you have a 5 gallon jar, it will take 1 1/2 times the amount of solution.
Cook sugar and beaten egg yolks in top of double boiler for 3 minutes. Add lemon juice; add this mixture to well beaten egg whites. Whip the cream and blend with other mixture. Put one-half crushed crumbs in bottom of tray. Pour in mixture, then sprinkle the rest of the crumbs on top and freeze hard until ready to serve.
Layer crumbs on bottom of pan. Mix pudding mix, milk and Cool Whip and beat until smooth. Spread mixture over graham cracker crumbs. Add another layer of crumbs. Spread frosting over other layer of crumbs. Keep refrigerated until ready to serve.
Brown beef and onion; drain fat. Mix all ingredients and cook overnight in crock-pot.
Layer toast onto greased baking dish. Sprinkle sausage over toast. Mix eggs, mustard and milk; pour over sausage. Sprinkle cheese over top. Cover and refrigerate overnight. Bake at 350° for 30 to 35 minutes.
Chill a bowl and rotary beaters. Mix together in a saucepan the eggs, sugar, lemon juice, salt and reserved pineapple syrup. Cook over low heat, stirring constantly, until mixture is slightly thickened (about 20 minutes). Remove from heat. Cool.
Mix ingredients well, except cheese and onion. Bake on hot griddle. When done, sprinkle cheese and onion between pancakes, then pour sauce over them.
Place apples in greased casserole dish. Mix sugar and spices; sprinkle over apples. Add lemon juice. Pour water over apples. Bake at 375° until done.
Fry hamburger a little; drain. Stir in potatoes, soup and salt. Crumble and sprinkle onion rings on top.
Wash cranberries, picking off any stems. In a heavy saucepan, combine cranberries, water, sugar, cinnamon, allspice and pineapple and bring to a boil over high heat. Reduce heat to moderate boil; cook, stirring constantly, for about 10 to 12 minutes, until mixture is thick. Pour into a 4-cup mold, rinsed with cold water. Refrigerate for 4 hours or longer. To release, dip bottom briefly in hot water and invert over serving plate. Garnish with fruit slice or pecan halves.
Peel and devein shrimp. Saute finely minced onions, garlic and parsley in margarine until soft; do not brown. Add tomato paste; stir well and cook for a few minutes. Add shrimp and seasonings. Cook for 20 minutes. Thicken slightly with a little flour or cornstarch. Serves 8.
Cook broccoli according to package directions, omitting salt. Drain; place broccoli in baking dish. Combine soup and cheese; add milk, mayo and egg. Stir until blended. Pour over broccoli. Combine margarine and bread crumbs. Sprinkle over top. Bake at 350° for 45 minutes.
Mix well beef, breadcrumbs, egg and parsley. Form into bite-size balls. Set aside.
Dissolve apricot Jell-O in crushed pineapple. Heat till almost boiling. Cool. Add 2 cups of buttermilk. Fold in 8 ounces of Cool Whip and chill.
Mix all ingredients together and fill freezer to indicator line with milk. Freeze according to manufacturer's directions. Makes 6 quarts.
Mix together the first 3 items with peppers. Add peppers to taste, the more peppers, the hotter it is. Spread mixture in the bottom of a 9-inch pie pan. Top with grated cheese, chopped green onions, sliced black olives and chopped tomatoes. Dip with tostados. Eat and enjoy.
Boil potatoes in water until tender. Pour off water. Add cheap whiskey to potatoes. Soak until potatoes are well snockered, about 10 minutes. Strain into separate container. Throw potatoes out. Drink snocker!!
Cook beef in frying or baking pan until well done. Stir frequently to prevent lumping. (Keep hot.)
Cream oleo, sugars, eggs and vanilla; stir in flour, soda and salt. Mix in nuts and potato chips. Drop and bake on ungreased baking sheet at 350° for 8 to 10 minutes.
Mix together first 5 ingredients. Add pineapple and cherries. In a small bowl, mix brown sugar and cinnamon. Put half of the batter in tube pan. Stir in brown sugar and cinnamon. Repeat with the rest of the batter; stir very well. Bake 45 minutes to 1 hour in 350° oven.
Blend cream cheese with garlic, caraway, basil, dill and chives. Pat into round, flat shape on piece of wax paper. Sprinkle another piece of wax paper with lemon pepper. Roll cheese mixture on all sides with lemon pepper. Wrap and refrigerate a day or more in advance. Can be served without pepper coating.
Beat eggs slightly using fork (do not overbeat eggs). Add salt, sugar and vanilla. Scald milk and add slowly while stirring. Pour filling into uncooked pastry. Sprinkle with nutmeg. Bake in moderate oven at 300° to 350° for 30 to 40 minutes.
Mix all together. Can be served in Flintstone bread or put in wonton wraps and fried.
Prehat oven to 375°. Boil potatoes in jackets until tender. Peel and fore through ricer. Add butter, milk, grated cheese, eggs, salt and pepper. Beat until creamy and light.
Combine flour, sugar, cinnamon, nuts and raisins. In a separate bowl, combine the rest of ingredients. Mix both mixtures together. Spoon into well-greased and floured loaf pan. Bake at 350° for 1 hour. I sprinkle this with cinnamon sugar before baking.
Cook until a firm ball stage on candy thermometer (238°) the brown sugar, corn syrup and water. Add melted margarine and marshmallows. Allow to cool, then add evaporated milk and vanilla. Serve over vanilla ice cream.
Blend all ingredients, and beat for two minutes. Pour into oblong pan or tube. Bake at 350° for 40-50 minutes.
Cook chocolate bar and 1 cup milk until thick or melted; cool. Beat well sugar, shortening and eggs. Add chocolate and 1/2 milk and vanilla. Add flour, soda and salt; mix well. Bake in greased and floured pan. Bake at 350° for 25 to 30 minutes until done. If baked in cake pans, makes 3 small or 2 large pans or 10 x 12-inch pan. Frost with either chocolate or butter frosting.
Heat tostada shells according to package directions. In a medium skillet, quickly cook chicken strips and onion in butter until chicken is browned. Add salsa and remaining mix. Reduce heat and simmer, uncovered, 10 minutes.
Combine oatmeal, soda, salt and sugar. Rub in shortening. Use warm water to make dough stiff enough to roll on floured board. Cut into squares. Bake in slow oven until firm to touch.
Mix all ingredients together, except Doritos and cheese. Line bottom of pan with Doritos. Pour mixture over Doritos. Cover with Doritos and cheese. Bake at 325° for 30 minutes.
Cream Crisco, sugar and eggs. Beat 10 minutes; add flour and milk alternately until blended. Add flavoring. Bake in 4 layers at 350° for 50 to 60 minutes.
Boil 1 pound of ziti; drain. Boil broccoli; drain. Cut chicken into small pieces (not too thin). Saute garlic in vegetable oil until garlic is light brown. Add chicken and saute for 5 minutes, then add cheese and peppercorns. Add soup mix. Add 1/2 cup milk. Stir until done. Add broccoli and pour over ziti; mix. Salt and pepper to taste.
Mix butter, powdered sugar and yolks. Add milk and nuts and mix well. Add enough flour until dough is thick enough to roll. Roll dough about 1/4-inch thick, then cut with cookie cutter. Bake in 350° to 400° oven for about 20 minutes.
Dissolve yeast in warm water. Mix all other ingredients well. Spoon batter into greased muffin tins and bake 20 minutes at 450°. This batter will keep in refrigerator. Keep covered.
Put chicken in shallow greased casserole. Salt and pepper. Layer cheese atop chicken; mix soup and sherry and pour over all. Sprinkle stuffing over mixture; drizzle with margarine. Cover with foil and bake at 350° for one hour.
Butter a 9 x 13-inch pan well. Place potatoes in it. Mix soup, sour cream, salt and pepper to 1/2 of the cheese. Pour mixture over the potatoes and top with remaining cheese. Bake at 350° for 1 hour and 15 minutes.
Blend first 4 ingredients together in saucepan. Add milk and margarine. Cook over medium heat, stirring until thick. Good warm over pound cake or ice cream or good served cold.
Melt margarine and chocolate in saucepan. Remove from heat and add rest of ingredients except eggs. Mix and blend. Add eggs and beat well. Grease a 9 x 9-inch cake pan. Bake at 350° for 30 minutes. Do not overbake. Frost, if desired.
Sprinkle gelatin over water in a saucepan. Let stand 5 minutes. Add sugar, cook over medium heat, stirring, until dissolved. Remove from heat; add carbonated beverage, orange and lemon juices. Stir well to combine. Chill until the consistency of egg whites. Fold in fruit; spoon into an oiled 2-quart mold. Chill until firm. Unmold on lettuce leaves to serve. Makes 10 to 12 servings.
Sift corn meal, flour, sugar, baking powder and salt together. Beat egg lightly and add oil and milk. Add dry ingredients to liquid and stir well. Pour batter into muffin pans, approximately 2/3 full. Bake in a 400° oven for about 20 minutes.
Mix dry ingredients; add chocolate, milk and butter. Let melt slowly. When boiling, stir constantly exactly two minutes. Remove from heat; add vanilla and beat until creamy. One cup of nuts may be added with the vanilla, if desired. Pour into an 8-inch square pan (greased). Refrigerate when cool; cut into squares.
Pour scalded milk over dry bread pieces. Let stand until soft. Add beaten eggs, sugar, salt, cinnamon, raisins and vanilla. Mix. Pour into greased baking dish. Sprinkle with nutmeg. Bake at 350° for 1 hour and 15 minutes.
Drain green beans. Add salt, garlic salt and oregano. Place in shallow baking dish and top with onion flakes and tomatoes. Sprinkle Mozzarella cheese or use Swiss or sharp Cheddar. Place another can of green beans on top, mixed as at start. Sprinkle with 2 more ounces cheese. Bake at 350° for 30 to 35 minutes.
Mix all together. Bake at 300° for 1 1/2 hours. Put in 2 or 3 small greased loaf pans.
Beat egg. Add lemon and sugar. Cook into thick sauce, like pudding. Cool and add Cool Whip.
Mix with fork in pie plate, then shape with hands to fit pie plate. Remove a small portion and place on waxed paper and flatten for top crust. After pie shell is filled with fruit, place waxed paper bottom side up over filling and carefully peel off, leaving pie crust in place. Bake as any other pie.
Toss until evenly coated; if more dressing is needed, use 1/2 plus 1/2 measurements. Chill overnight for best flavor.
Mix all ingredients, except brown sugar and butter. Shape into balls. Make a mixture of brown sugar and butter. Stir until sugar dissolves. Pour over meat balls. Simmer 15 minutes.
Combine all ingredients, except butter and flour, in a pot and bring to a boil. Simmer for 5 minutes. Blend butter and flour and add to corn mixture. Mix well, it will slightly thicken. Remove from heat. Serves 8. Add garlic powder and Parmesan cheese to taste.
Mix together the shortening and sugars. Add milk, eggs and vanilla. Sift together the dry ingredients and add slowly to mixture. Stir well. By hand, fold in cereals, nuts and raisins. Form into balls about 1 1/2 inches in diameter and place on cookie sheet. Press slightly with a teaspoon. Bake at 350° for 10 to 12 minutes.
In a large pot, add all of the ingredients and bring to a boil. Then let simmer for a couple of hours, stirring occasionally or until beans are tender. Then add 3 cups of diced potatoes (this is optional).
Brown sausages and pour off all but 1 tablespoon grease. Brown chopped onions. Separate pineapple chunks and juice. Add water to juice to make 1 1/3 cups liquid. Add all but rice and bring to a boil. Add rice and simmer 5 to 7 minutes, covered. Serves 3 to 4.
Place sausage links in a large saucepan or 5-quart Dutch oven. Add water to a depth of about 1/2 inch; bring to a boil. Reduce heat, cover and simmer 10 minutes or until sausage is partially cooked; drain. Cut sausage into slices. Return to saucepan. Add tomatoes, chicken broth, tomato sauce, basil and oregano; blend well. Bring to a boil; reduce heat, cover and simmer 20 minutes, stirring occasionally. Stir in vegetables and pasta. Cover; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. Garnish with Parmesan cheese. Serves 6.
Cook and drain sausage, immediately coat hot meat with flour. Stir in milk and cook to thickness desired. Salt and pepper to taste. Serve over hot baked biscuits.
Saute beef filets 4 minutes on each side in butter over medium heat. Remove from pan. Add shallots and mushrooms. Saute until just limp. Add brandy. Reduce by half. Add beef broth and heavy cream. Bring to a rolling simmer. When cream begins to thicken, about 7 minutes, add the meat. Continue to cook for about 8 minutes longer. Season to taste.
Saute onion. Add meat, garlic, flour, salt, pepper, paprika and mushrooms. Add soup and simmer for 10 minutes. Stir in sour cream and serve at once over toast or rice.
Cut each biscuit into quarters. Mix white sugar and cinnamon. Roll biscuit pieces in sugar mixture. Put pieces in well-greased Bundt or angel food cake pan. Melt brown sugar and margarine. Do not boil. Pour over pieces in pan.
Beat eggs, can milk and sugar. Beat again. Then add vanilla, salt, milk, beat again, then put into ice cream freezer, turn till it sets or is frozen.
Brown meat, onion and green pepper; stir in soup, pimento and wine. Simmer 10 minutes. Add sour cream. Place in greased (with margarine) casserole dish. Top with biscuits. Sprinkle with paprika. Bake at 350° for 25 minutes.
Combine the first 3 ingredients; set aside. Mix the pudding and milk, then blend in the Cool Whip. Combine the first 3 ingredients with the pudding mixture. Crush the entire package of Oreo cookies. Pour half of the crushed cookies into the bottom of a sterilized flowerpot. Fill with the pudding mixture and top with leftover cookies. Artificial flowers and gummy worms can be put in flowerpot for effect.
Stir together first 10 ingredients in a bowl. Cover and chill 8 hours. Let stand 30 minutes at room temperature before serving. Garnish with rosemary sprigs, if desired. Serve with a slotted spoon.
Cook squash and onion until tender; drain and add margarine, bread crumbs, salt and pepper. Beat eggs and add to mixture. If too thick, add a little milk or cream of chicken soup. Put into a casserole dish and top with crushed saltines and dot with butter. Bake in a 350° oven until brown.
Saute green onions in butter until tender. Stir in artichoke hearts, tomatoes and remaining ingredients. Pour mixture into lightly greased 1-quart baking dish. Sprinkle cheese on top, if desired. Bake at 325° for 20 to 25 minutes or until heated through. Yields 4 to 6 servings.
Melt caramels and milk in top of double boiler. Add crushed pecans. Drop by spoonfuls on waxed paper. Put in refrigerator until hard and set. Melt chocolate and paraffin and dip.
Mix cheez whiz, butter crisco, and flour. Press this mixture around each olive and chill for 1 hour. Bake on a cookie sheet for 10 minutes at 400 degrees. Serve hot.
Mix first 2 ingredients and set aside. Measure next 6 ingredients. Sift dry ingredients. Cream shortening and sugar. Add eggs, vanilla and food coloring. Add sifted dry ingredients alternately with buttermilk. Beat 4 minutes. Stir in vinegar and soda mix. Do not beat, fold in. Bake at 350° for 30 minutes.
Blend together first 5 ingredients. In a separate bowl mix next 5 ingredients. Slowly add dry mixture to wet mixture. Pour into lightly greased and floured bread pans. Cook at 325° for 1 hour or for muffins cook at 325° for 20 to 25 minutes.
Make glue with confectioners sugar and milk. Attach graham cracker squares to sides of milk carton for walls and to top to make slanted roof. Use your imagination to decorate your cottage, much like the witch in Hansel and Gretel. Tint glue green and cover ice cream cone for a tree. Decorate with candies for a Christmas tree.
Combine walnuts, 1 tablespoon sugar and cinnamon in bowl; mix well. Set aside. Brush bottom of 9 x 13-inch baking pan with butter. Layer 8 sheets of phyllo, each brushed with butter, in prepared pan. Spread half the walnut mixture over layers. Top with 2 buttered phyllo sheets and remaining walnut mixture. Layer 8 buttered phyllo sheets over top. Cut into diamond shapes. Bake at 350° for 30 minutes. Reduce temperature to 300°. Bake for 30 minutes longer.
Saute onion in butter. Beat eggs in bowl; add corn and onions. Stir. Add muffin mix; stir. Pour in ungreased, 4-quart casserole. Put cheese on top. Bake at 375° for 60 to 65 minutes. Let stand 5 minutes.
Cut up cabbage; cook and drain. Cook rice. Mix hamburg with salt and pepper and fry. Mix everything together. Put cheese on top. Pour pasta sauce on top. Bake at 350° for 1/2 hour.
Mix sugar, water and cornstarch and boil until thick and clear. Add jello. Cool, then add fresh sliced strawberries. Pour into 9-inch baked pie shell. Top with Cool Whip.
Pound chicken between wax paper until 1/8-inch thick. Spread mustard on 1 side of chicken; top with Prosciutto. Roll up chicken; secure with toothpicks. Mix flour with tarragon. Mix bread crumbs and cheese. Dip chicken in flour mixture, then add egg, then dip in crumbs. Heat 2 tablespoons of butter or margarine in an 8 x 8 x 2-inch pan. Place chicken. Bake in 375° oven for 20 minutes. Mix remaining butter and wine; drizzle over chicken. Add peach slices and bake another 15 minutes. Serve with juices.
Blend sugar and eggs. Add oil and vanilla; mix well. Sift flour and other dry ingredients; add to the sugar mixture. Fold in chopped nuts and apples. Pour into greased and floured 9 x 13-inch pan. Bake at 300° for 1 hour, or until done. This cake is delicious served warm with a scoop of vanilla ice cream. It will stay moist for days if kept covered. Good with whipped topping, also.
Boil water, oleomargarine and raisins for 5 minutes. Let cool. Mix with remaining ingredients. Bake 1 hour at 350° in greased coffee cans.
Grease 9 x 13-inch pan; trim crust from bread. Butter bread; place in buttered pan, buttered side down (use 1/2 of the bread). Spread Cheddar, ham and mushrooms in layers over the bread. Cover with second layer of bread, buttered side down. Place grated Swiss on top.
Saute onion and celery in oil. Mix in remaining ingredients. Place 2 fillets on the bottom of an oiled baking dish. Spread dressing over fish and top with remaining 2 fillets. Dust with paprika; dot with margarine and bake at 375° for 20 minutes or until fish flakes easily with a fork. Yield: 4 servings. Approximate calories/serving: 365.
Mix all ingredients together, except pecans. Stir over heat and bring to a boil. Lower heat to medium and continue cooking. Stir constantly and do not let stick. Candy is done when mixture forms a firm ball when dropped into cool water. Remove candy mixture from stove and beat until candy thickens. Add pecans and drop by teaspoon onto waxed paper.
Put bread cubes in 9 x 13-inch pan. Layer and sprinkle cinnamon over. Beat together remaining ingredients and heat. Pour over bread and bake at 350° for 1 hour, or until set and light brown.
Boil first 4 ingredients. When thick, add cream cheese. Cool and spread on crust.
First Day: Peel cucumbers and dig out centers. Cut in 1/4-inch rings. Place in glass or enamel container. Mix lime and water and cover cucumbers. Let stand overnight.
Mix sugar, spices and apple juice in a deep 2-quart microwave-safe casserole dish. Stir in cranberries and apples. Cover loosely with waxed paper. Microwave on High 8 to 10 minutes, stirring twice, until cranberries pop. Uncover; microwave 2 to 3 minutes more until slightly thickened. Stir in walnuts. Let cool before serving. Makes 4 1/2 cups.
Mix the whipped cream and cream cheese together. Pour into pie crust. Sprinkle coconut over mix. Top with sliced almonds. Pop into oven just long enough to toast the almonds. Take out of oven and pour caramel over top of pie. Refrigerate until ready to serve.
Mix butter, cream cheese, sugar and vanilla. Gradually work in dry ingredients. Bake at 425° for 10 minutes.
Grind ham and pork together. Add eggs, crumbs and milk. Mix thoroughly. Mold into a loaf and place in pan. Do not cover to bake.
Brown onion and garlic in olive oil. Add chop meat and brown. Drain fat from meat and discard. Add pinto beans and juices from can. Add salt, pepper and chili powder to taste. Simmer 20 to 30 minutes. Place in 10 x 10-inch casserole dish. Place shredded Cheddar cheese on top of meat. Place potatoes on top of cheese. Place in preheated oven at 350° and bake for 1/2 hour. Serves 4. Great for leftover chop meat and/or potatoes.
Sift flour, baking powder, sugar and salt into medium mixing bowl. Rubbing between fingers, or cutting with crossed knives or pastry cutter, work butter into dry ingredients until mixture forms consistency of cornmeal, with few larger lumps of butter left intact. Add half of the cream and stir into dry ingredients with fork. Add remainder of cream, bit by bit, until mass forms that pulls cleanly away from bottom and sides of bowl.