HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift first 4 ingredients into bowl and make a well in center and add in order listed, the oil, egg yolks, cold water, vanilla and lemon rind. Beat all together at medium speed for 1 minute. Measure into large mixing bowl, egg whites, making about 1 cup and add cream of tartar. Beat until egg whites form very stiff peaks on high speed for 3 to 5 minutes. Do not underbeat. Egg whites are stiff when a dry spatula drawn through leaves a clean path. Pour egg yolk mixture gradually over beaten whites, gently folding with whisk just until blended. Do not stir. Pour into ungreased 10-inch tube pan and bake at 325° for 55 minutes and then at 350° for 10 to 15 minutes longer. You may need to put foil over top for the last 10 minutes or so. Hang over a coke bottle to cool. Delicious.
Boil sugar, water, syrup and salt to soft ball stage (238°). Add vanilla, vinegar and butter. Cook to hard ball stage (266°). Pour over popped corn and peanuts. Mix together.
Mix sugar and cream cheese. Spread on the pie crust. Slice bananas. Top with Cool Whip. Put the blueberry pie filling on top.
Combine sugar, cornstarch and salt in a heavy 3-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes. Remove from heat. Beat egg yolks slightly, using a fork. Stir a small amount of hot mixture into egg yolks. Immediately pour yolk mixture back into hot mixture, blending thoroughly. Cook two more minutes over low heat, stirring constantly. Remove from heat. Gently stir in vanilla and butter. Cool completely. Fold whipped cream into cooled filling. Then fold in 1 cup of the coconut. Pour mixture into baked pie shell. Chill in refrigerator until set, about 2 hours. Sprinkle top of pie with the remaining 1/3 cup of coconut before serving. Makes 6 to 8 servings. The whipped cream folded into the coconut custard filling makes it light and delicate.
Bring water and margarine to a boil. Add flour and salt; stir vigorously over low heat until mixture forms ball. Remove from heat; add eggs, one at a time, heating until smooth after each addition. Place level measuring tablespoonfuls of batter on ungreased cookie sheet. Bake at 400° for 25 minutes. Cool.
Note: Sugar-free jello, fat-free pretzels, light oleo, light cream cheese and lite Cool Whip may be used to reduce calories.
Mix sugar and salt; add melted butter and stir well. Add beaten eggs. Mix well and add buttermilk, vanilla and coconut. Mix well. Pour into pie shell and bake at 350° for 1 hour.
Cream sugar and butter. Add the remaining ingredients. Crumble 3/4 pound vanilla wafers; use alternate layers of the crumbs and the batter and pour in and fill greased pan. Store in refrigerator for at least 1 hour or overnight. Serve with whipped cream. Serves 8 or 10.
Brown meat and onion; salt to taste. Drain fat. Add remaining ingredients except for cabbage. Mix well. Stir in cabbage and simmer 15 to 20 minutes until cabbage is tender. Even people who don't like cabbage love this dish.
Season pork steak with desired seasonings. Place in baking dish. Cover with potatoes. Add soup and spread over potatoes. Add water and bake uncovered for 1 1/2 hours at 350°.
Fill pitted dates with cheese spread, then top with a cashew. Display on a bed of parsley.
Cook onions and carrots in butter until onion is transparent. Add beans and 1 can of water and can of ham. Mash beans with potato masher or fork slightly. Cook on low for about 5 minutes. Great with cornbread.
Put margarine, sugar, eggs and vanilla in bowl and beat 1/2 minute at low speed. Beat 5 minutes at high speed. On low speed, mix in flour mixture alternately with milk, beginning and ending with flour).
Stir all ingredients together. If sticky, add little more powdered milk. Decorate, if desired, with raisins or coconut or use your imagination. For children, 18 months to adults.
Drain pineapple (keep juice). Mix all fruit. Mix pineapple juice and pudding. Pour over fruit.
Pan-fry strip steaks. Prepare stuffing. Put layer of stuffing on cooked steaks. Simmer about 10 minutes; add beef gravy. When ready, put 1 slice cheese on top. Simmer until cheese is softened, then serve.
Mix potatoes, margarine, sugar and eggs; beat well. Add milk and vanilla; mix and pour into unbaked pie shell. Bake for 25 minutes at 400°.
Beat egg whites until stiff. Boil sugar, syrup and water. Pour slowly into egg whites. Beat until stiff. Roll out on powdered sugar. Spread peanut butter and roll up into jelly roll. Let cool and cut as you would a jelly roll. Yields about 2 dozen.
In a medium-sized skillet, melt 1/4 cup margarine. Add chopped onion and saute until transparent (about 3 minutes). Stir in brown sugar, catsup, water, vinegar, mustard and Worcestershire. Bring to a boil; reduce heat and simmer 5 to 7 minutes. Spread buns with margarine. Place hamburgers and sauce in buns.
Boil noodles and drain. In blender, mix milk, sugar, butter and eggs. Pour over noodles. Place in greased baking dish. Top with crushed corn flakes. Bake in a 325° oven for 1 1/4 hours. Raisins may be added to recipe, if desired. Serves 8.
Combine in large mixing bowl and mix well. Pour in 9 x 13 (sprayed with Pam) pan. Bake at 350° for 1 hour.
Place chicken in a 9 x 13-inch baking dish. Top with cheese. Dilute soup with water and pour over chicken and cheese. Toss stuffing mix and oleo until stuffing has been coated. Sprinkle over chicken. Cover dish with foil and bake at 325° for 1 1/2 hours. Serves 4 to 6.
Choose Poblano chilies that are small (larger versions are usually a lot hotter). Choose Anaheim chilies that are fat (they usually aren't as hot as Poblanos). Pierce chilies at least twice with a fork. Char chilies over open flames (barbecue) or under oven broiler, turning when needed, until skin bubbles and darkens. Remove chilies and place in plastic bag. Seal bag and let chilies steam until cool.
Mix onion soup mix, rice, mushrooms and water chestnuts in bottom of casserole; pour at least half of the canned soups and water into the other mixture and mix well. Salt chicken pieces and place on top of other mixture. Pour remaining soups and water over entire mixture. Bake, covered, at 350° for about 1 1/2 hours, or until chicken is tender. Raise chicken pieces now and then and stir rice mixture to make sure it is loose and moist. Uncover near end of cooking time.
Soften yeast in luke warm water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast mixture. Add flour to form a stiff dough, beating well after each addition. Let rise 50 to 60 minutes, then stir dough down. Turn into a well-greased baking dish. Let rise 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. Brush with butter; sprinkle with salt.
Arrange broccoli in a large steamer basket over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket. Add squash and onion to basket and repeat procedure. Combine squash, onion and butter in a large bowl; mash. Stir in broccoli, eggs and next 3 ingredients; spoon into two, lightly greased, 2-quart baking dishes. Sprinkle evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until golden. Makes 8 to 12 servings.
Mix and set aside sour cream and baking soda. Combine sugar, shortening, eggs, salt, vanilla and baking powder. Add sour cream and flour. Mix all together. Roll out. Cut and bake at 400° for 8 minutes.
Combine rice, 1/2 cup cheese, sausage, chilies, milk, eggs, salt and pepper in large bowl. Evenly divide mixture into 12 muffin cups, coated with cooking spray. Sprinkle rest of cheese over filled cups and bake at 400° for 15 minutes. May be frozen and reheated in the microwave.
Fry bacon, drain and crumble. Add to broccoli, raisins and onion. Mix together Miracle Whip, sugar and vinegar. Pour over the broccoli mixture. Set in fridge for 2 hours to cool and blend flavors.
Grease and flour pans. Bake at 400°. Bake in bread pan 55 to 60 minutes. Add spices, dried fruits, nuts, etc. for variety.
Cut or tear washed spinach into small pieces. Slice chestnuts paper thin. Drain bean sprouts. Combine spinach, water chestnuts, bean sprouts, eggs and bacon. Toss. Makes 6 to 8 servings.
Make slits in the roast. Place some fruit in each slit. In a bowl, combine the water, honey, soup mix, ketchup and lemon juice. Mix well. Place roast fat side up in a roasting pan. Pour mixture over top. Cover and bake at 325° for 3 1/2 hours.
Scoop ice cream into balls. Roll in coconut. (Can roll in optional ingredients.) Serve immediately or place in shallow pan. Cover and store in freezer.
Brown beef and onion. Add enchilada sauce. Mix in soup, water and chiles and heat. In 2-quart dish layer tortillas (torn into pieces), meat mixture and soup mixture. Repeat layers, ending with cheese. Refrigerate overnight or all day. Bake at 350° for 1 hour. Serves 6.
Mix all dry ingredients. Melt chocolate. (I melt it in microwave and watch very closely.) Pour over mixture and stir to coat. Spread mixture on waxed paper. When cool, break into pieces.
Mix first 8 ingredients together. Then shape into a loaf. Cook for 30 minutes. Then mix last 3 ingredients together and spread it over meat loaf and cook for 15 more minutes. When cooking, cook it at 350°.
Heat sugar and syrup together until sugar is dissolved, do not boil. Remove from heat and add peanut butter; mix well. Add cereal and stir until coated. Pat into buttered 9 x 13-inch pan. Melt chocolate and butterscotch chips together. Spread evenly over cereal mixture. Let set, then cut into squares.
Add bran to molasses and milk. Allow to soak 15 minutes. Beat egg and add to mixture.
Combine all ingredients and mix well. Divide in 3 equal parts and form into rolls. Sprinkle paprika on wax paper and roll each roll in paprika. Chill, then slice.
Melt butter in pan. Combine flour, salt and pepper. Dip chicken in 1/2 cup buttermilk. Roll in flour mixture and put in pan, skin side down. Bake, uncovered, at 425° for 30 minutes. Turn and bake for 15 minutes. Mix soup and 1 cup buttermilk; pour mixture around chicken. Stir gravy. Cook until heated through and serve with chicken. Yields 4 servings.
Dissolve yeast in warm water and set aside. Combine potatoes, eggs, salt, sugar and margarine. Blend in flour and add yeast. Put in a greased bowl and cover with a damp cloth. Put in refrigerator until ready to use. Pinch off enough dough to make a dozen or so rolls. Put the remainder back in the refrigerator and cover with damp cloth. Roll the dough to the desired thickness and cut out with biscuit cutter. Let rise, then bake at 375° until done. You may cut out all rolls and use what you want then freeze the rest.
Mix soup, vinegar, sugar and mustard. Pour over carrots and onions; chill 24 hours before serving.
Mix and knead dough until soft, not sticky. Pat or roll into 1/4-inch circles. Make small hole in center. Fry in deep fat (350°).
Pour milk into large mixing bowl. Add instant pudding. Beat with wire whisk 1 minute or until well blended. Let stand 5 minutes. Stir in whipped topping and chopped cookies. Spoon into crust. Freeze 6 hours or overnight until firm. Let stand at room temperature for 15 minutes before cutting. Yields 8 servings. Store leftover in freezer.
Mix flour, baking powder, salt and shortening until fine. Mix eggs with cream; combine with flour mixture. Beat until stretchy. Refrigerate overnight. Roll out circles, using a small saucer as guide. Fill with fruit which has been cooked, sweetened, thickened and set overnight. Wet over filling; press with fork tines around edges. Fry in deep oil until golden brown.
Melt margarine and chocolate in double boiler. Gradually add sugar and salt; blend. Gradually add evaporated milk; cook until thick, about 10 minutes. Add vanilla. Once cool, store in refrigerator.
Add cocoa to melted margarine. Add remaining ingredients. Mix well. Pour into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool and frost.
Bring 3 1/2 c. water to a boil in large saucepan. Add rice mix, reduce heat and simmer for 10 minutes. Heat 1 tsp. oil in large skillet. Add peppers and saute about 5 minutes. Add sausage and cook for about 3 minutes or until lightly browned. Place meat mixture on top of rice but don't stir. Cover and simmer for about 10 minutes until rice is tender. Stir to mix and serve.
Cream the butter and sugar real well, then add 1 egg at a time, unbeaten. Take pecans and 1 cup of flour to flour fruit; pour batter over fruit and mix. Cook in pressure cooker for 1 hour at 10 pounds of pressure. Take out of cooker and cook in oven for 30 minutes at 250°. Can be baked in oven at 250° until done, 3 to 4 hours, without pressure.
Combine creamed corn, green pepper and onion. Place half the mixture in bottom of a 10 x 6 x 2-inch buttered baking dish. Sprinkle 3/4 cup coarsely broken crackers over corn. Add remaining corn. Top with 3/4 cup crackers. Mix milk, salt and black pepper. Pour over corn mixture. Dot with butter. Bake at 350° for 30 or 40 minutes. Brown sausage links. Serve on top of baked corn.
Mix together first 6 ingredients. Stir in blueberries and place in a prepared pie crust. Spread 2 tablespoons butter over this and top with crust (lattice or crumb). Bake at 450° for first 20 minutes, then reduce to 350° for 30 minutes.
Mix together first 5 ingredients. Then add 5 cups flour. Mix well until gravy like mixture. Then add 4 to 5 cups flour. Knead for about four minutes. Let rise about one hour and then shape.
Grease and flour 3 (9-inch) round baking pans. In large bowl, beat together butter, sugar and vanilla until light and fluffy. Add eggs and beat until well combined. On piece of waxed paper, sift together flour, cocoa, baking powder, baking soda and salt. Add to butter mixture alternately with milk, beating just until well combined. Divide batter into prepared pans. Bake 25 to 30 minutes until center springs back when touched. Cool 10 minutes. Remove from pans.
Mix all 5 ingredients well. Then form into a ball. You can chop some nuts and roll the ball in the nuts. Keep in the fridge.
Dissolve each package of jello separately in flat pans using 1 1/2 cups hot water for each. Chill and cut into cubes when set.
Prepare spread by combining cream cheese, onion and mustard. Lightly spread cream cheese on slice of meat. Top with cheese slice, more cream cheese and another slice of meat. Repeat process until stack includes 3 layers of meat and cheese, with cream cheese in between. Freeze cold cut stack uncut for approximately 1 hour. When firm, cut into 1 x 2-inch ribbon strips. Center a pickle slice on each cold cut ribbon. Skewer with cellophane tipped toothpick and serve. Makes 30 ribbons.
Break bread into small pieces into a large bowl. Melt butter in a small pan. Add water very slowly. Pour over bread. Add salt, pepper and sage. Mix together. Make into large balls or use to stuff chicken.
Mix sugar and flour or cornstarch. Add beaten egg yolks. Add milk gradually. Cook until thick. Add vanilla. Pour into baked pie shell. Beat egg whites until stiff. Spread on pie; brown in oven.
Cream sugar with eggs until white. Add nuts and coffee. Finally, add the baking powder. Bake in a moderately warm oven in 2 layers.
Mix citric acid, boiling water and sugar the night before in order to chill. It will be syrupy. Mix orange and pineapple juices with citric acid mixture and 2 gallons of water.
Put tomatoes in saucepan. Add pinch of salt and pepper to taste. Stir in cheese until melted. Add egg, stirring into the cheese and tomatoes until hot. Serve on toast for 4 to 8 people depending on appetites.
Brown meat, onion and bell pepper and add other ingredients. Put in casserole dish; add cheese on top. Cover and bake at 350° until it bubbles. Serves 12.
Saute onion and mushrooms in butter or margarine until mushrooms exude liquid. Then stir in flour. Cook until flour is slightly browned, stirring frequently. The mixture will be very, very dry. Add stock slowly, stirring constantly, and cook until thickened. Add chicken, seasonings and peas. Lower heat and continue cooking while you beat egg yolk and milk together. Stir this into chicken. Continue stirring until blended. Serve on toast, rice or in baked patty shells. Serves 4.
Cream all ingredients together. Roll into balls and smash with a glass bottom dipped into sugar. Bake at 350° for 8 to 10 minutes on ungreased cookie sheet.
Cook macaroni and drain. Brown hamburger and drain. Combine soups, pepper, macaroni, and hamburger. Place half in a greased 2 qt. casserole. Sprinkle with half the cheese and onions. Top with another layer of macaroni mixture and cheese.
Heat oven to 450°. Grease 6 (6 ounce) custard cups. Beat eggs slightly. Beat into flour, milk and salt until just smooth. Fill cups 1/2 full. Bake 20 minutes and reduce heat. Bake 20 minutes longer for custard cups.
Cook chicken breasts with celery and onion until tender; remove bone and skin. Cut into cubes. Add grapes, nuts, salt and pepper. Mix dressing and mayonnaise and add to chicken.
Dissolve yeast in warm water. Combine buttermilk, sugar, melted shortening and salt. Stir flour and soda into a large bowl. Mix yeast mixture with buttermilk and add to flour; mix well. Let stand 10 minutes. Form into rolls or cut into desired shapes. Melt some butter in bottom of baking pan; place rolls in butter and turn over to apply butter on both sides. Let stand 30 minutes. Bake at 425° for 10 to 12 minutes.
Cook macaroni	according to package directions; drain. For cheese sauce: In	a saucepan, melt margarine. Stir in flour, salt and pepper.	Add milk at once; cook and stir until thick and	bubbly. Cook and stir 1 or 2 minutes more. Add 1 1/2 cups cheese and stir mixture until cheese is melted.
Mix all ingredients together. Add enough warm water to make stiff dough. Roll dough into balls about the size of a large lemon. Roll balls with rolling pin to about 6 to 8 inches in diameter. Bake on ungreased cast-iron skillet until done. Tortillas will be white when done with light brown spots. Do not bake until brown all over. Serve hot.
Cook asparagus according to package directions or fresh asparagus until tender. Drain and cool.	Clean tomatoes and cut in half. Heat dressing to boiling; add tomatoes and heat through. Pour over cooled asparagus when ready to serve. Serves 8.
Put 2 tablespoons oil in a frying pan big enough for the roast. Coat the roast with 2 tablespoons of flour. Brown on all sides (brown well). Take the roast up and put into a Dutch oven. Add the cream of mushroom soup, dry onion soup mix and three cups of water into the pan that you browned the roast in. Heat and then pour over roast. Cover with lid or foil. Simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover and cook 40 minutes longer.
Chill all ingredients. Just before serving combine ingredients and pour over crushed ice. Garnish with lemon slices and mint. Makes 14 scrumptious 8 ounce servings.
Blend all together slowly and bake at 300° for 1 hour and 35 minutes in tube pan.
Cook and drain all vegetables. Add Velveeta cheese, cut up; add the oleo. Mix well and put into a flat casserole dish. Cover with 1 tube crushed crackers mixed with 1/2 stick melted oleo. Bake at 350° for 25 to 30 minutes.
Sprinkle dry jello over cottage cheese. Add Cool Whip and drained fruit. Cool.
In a big pan mix all ingredients together and cook until thickened. Let cool, then spread in pie crust and add Cool Whip on top (or as you cut it). This is enough pie filling to fill 2 medium pie shells. Regular shells or graham cracker shells can be used!
Combine shortening, salt, vanilla and soda. Add sugar gradually and cream well. Add beaten egg and mix thoroughly. Mix flour with baking powder. Add to creamed mixture, alternately with milk, mixing well. Drop from tip of teaspoon on baking sheet, greased with shortening. Let stand a few minutes. Then flatten cookies by stamping with a glass covered with a damp cloth. Bake in moderately hot 375° oven. Makes about 5 1/2 dozen cookies.
Grease baking pan. Let Karo syrup and sugar come to a boil. Remove and add peanut butter. Stir well and add to Rice Krispies. Stir well and put in baking pan. Cut into squares when really cooled. Melt butterscotch or chocolate morsels in dish over hot water. Stir and spread over top of squares before cooling.
Saute ground meat, onion and celery together and add remaining ingredients. Mix all together and simmer.
Beat ingredients in mixing bowl and pour into ungreased pie pan. Bake in preheated 400° oven for 25 minutes. Bake until top is lightly browned. Remove and cool 20 minutes.
Mix all ingredients. Roll into balls. Flatten and bake at 350° for 15 minutes.
Combine pineapple, cheese and flour, mixing until well blended. (Sometimes I have to use a little of the pineapple juice to blend the ingredients.) Pour into baking dish and put crushed Ritz crackers on top of mixture. Pour melted margarine on top of crackers. Bake at 350° for 30 minutes. This is delicious as a side dish with meats.
In a large see-through glass bowl, place 1 layer of each in this order: lettuce, onion, frozen peas and eggs.
Preheat oven to 350°. Wash chicken breasts; salt and pepper to taste and wrap 1 strip of bacon around each piece of chicken. Lay chicken in baking dish.
Dice onions, potatoes and celery. Combine the potatoes, celery, onions and bouillon cubes in a 4-quart pan and cover with water. Cook until potatoes are tender. When tender, add half and half, salt and pepper. Do not let soup boil after adding half and half. Reduce heat to low. Finally, enjoy!
Cream together first 3 ingredients. Add eggs, water and vanilla. Mix well. In another bowl, mix flour, baking powder, salt and baking soda. Add flour mixture to first bowl of ingredients. Add oatmeal and chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 10 to 12 minutes at 350° to 375°.
Oven Method: Mix and spread in 9 x 13-inch pan. Top with potato chips or corn flakes. Bake 1 1/2 hours at 350°.
Mix first 3 ingredients together and pour over chicken. Bake 1 hour or until done.
Place about 1/3 of the fruit at a time in an electric blender. Blend until smooth. Combine fruit, lemon juice, water, sugar and tapioca in a saucepan. Let stand 5 minutes. Bring to a full boil, stirring constantly. Remove from heat. Stir in cinnamon. Serve warm or chilled with whipped cream.
Bring water to a boil in medium saucepan. Add grits. Cover, reduce heat and simmer 10 minutes. Add salt and next 3 ingredients, stirring until cheese melts. Stir a small amount of hot grits into egg substitute; add to remaining grits, stirring constantly. Pour mixture into a 1-quart baking dish coated with vegetable spray. Bake at 350° for 40 minutes or until mixture is set.
Brown roast on all sides in oil in large Dutch oven. Combine tomato sauce, water, onions, garlic, salt and pepper, mixing well. Pour over roast. Reduce heat, cover and simmer 2 hours. Combine remaining ingredients and pour over roast. Cover and simmer 1 hour or until tender.
Preheat oven to 350°. Coat an 8-inch round cake pan with cooking spray or shortening. Sift any dry ingredients together in mixing bowl. Add oil. Add egg beaten with milk and vanilla. Beat well by hand 1 minute. Bake in a 350° oven for 25 to 30 minutes.
Preheat oven to 350°. Prepare a 10-inch spring-form pan by greasing with 1 tablespoon of the butter. Sprinkle with 1/4 cup of the bread crumbs to coat. In a large pot of boiling salted water, cook the potatoes until just easily pierced with a knife, about 20 minutes. Drain immediately. In large bowl, mash the potatoes, blending in 8 tablespoons of the butter. Keep the potatoes light and fluffy. In a saucepan, heat the milk just to simmering.
Heat oven to 350°. Beat sugars, butter, peanut butter, vanilla and egg in medium bowl. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by spoonful onto ungreased cookie sheet. Bake for 25 to 30 minutes.
Mix ground beef, bulk sausage, cooked rice, salt, pepper and well-beaten eggs together well. Form into patties. Bake in 450° oven for 20 minutes.
Stir lemon juice and Eagle Brand milk into Cool Whip. After mixing, add rest of ingredients. Then fold in this mixture into 2 deep-dish prebaked pie shells. Don't add Cool Whip until last. Don't mix any more than you must. Chill 3 hours before serving.