HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until stiff, gradually adding sugar and baking powder. Fold in crushed graham crackers, pecans and vanilla. Pour into a 9-inch pie pan, lightly greased with butter. Bake at 325° for 30 minutes. Cool. Top with whipped cream and sprinkle with coarsely chopped pecans.
Combine first 4 ingredients and mix thoroughly. Add salmon. Mix until uniform. Pour into greased loaf pan and bake for 25 to 30 minutes or until center is firm in a 350° oven. Allow to stand 5 minutes before removing from pan. Slice and serve with Cream Sauce.
Boil butter and sugar 2 minutes. Pour over pan of whole graham crackers on greased cookie sheet. Bake at 325° for 10 minutes.
Mix all ingredients together to form a ball. Roll cheese ball in chopped walnuts. Refrigerate and when ready serve with your favorite crackers.
Cream butter and 3 tablespoons of sugar together and add pretzels. Spread in 9 x 13-inch baking dish. Bake at 325° for 10 minutes. Let cool completely.
Preheat oven to 350°. Butter a 9 x 13-inch baking dish. Cut raisin bread into quarters. Put 1 layer of bread in dish; sprinkle with sugar mixture and raisins. Continue to alternate bread and sugar and raisin mixture until dish is full. Pour milk mixed with vanilla, salt and eggs over all; bake until puffed and lightly browned, about 30 minutes. Yields 12 servings. Happy holidays!
Mix all ingredients, except water and vanilla. After mixing well, add water and vanilla. Bake at 350° in greased and floured pans for 30 to 35 minutes.
Mix first 3 ingredients. Put 1/2 batter into a greased and floured 9 x 13-inch cake pan. Bake 15 minutes. Let cool.
Put all ingredients except lettuce into a 3-quart saucepan; top with lettuce. Cover pan tightly and bring to a boil over moderately high heat. Reduce heat and simmer 10 to 15 minutes, until peas are tender, stirring once or twice. Add extra water if pan is dry. If too liquidy, transfer peas to dish and boil liquid until about 1/3 cup remains. Pour over peas and serve.
Beat eggs. Add sugar, flour, baking powder, salt and vanilla. Add fruits and pecans. Grease and flour stemmed pan. Add mixture and bake at 300° for 2 hours or until done.
Mix chicken and cream cheese. Roll out rolls and add 1 teaspoon chicken mixture. Seal rolls. Bake in buttered pan (using the 1/2 stick of butter) until done. Heat soup and water; mix well. Pour over rolls (don't brown rolls). Bake 10 minutes at 350°.
Stew chicken; cool. Reserve 2 cups of broth. Remove chicken from bone and tear into bite size pieces. Place in shallow 3-quart baking dish. Combine soups and 1 cup of broth. Pour over chicken. Mix margarine and remaining 1 cup of broth. Stir in stuffing. Spoon over chicken. Bake in 400° oven for 30 minutes. Serves 6 to 8 people.
Cook spinach, drain and squeeze well. Mix well each ingredient as added to spinach. Make balls the size of walnuts. Freeze. Bake at 350° for 15 to 20 minutes. Do not thaw first. Serve with sweet and sour or hot mustard, preferably Herlocker's dipping mustard.
Mix all ingredients together except 1/2 stick butter and cornflakes. Pour in greased 9 x 13-inch pan or casserole. Melt 1/2 stick butter. Pour over 2 cups crushed cornflakes. Put on top of potato mixture. Bake at 350° for 1 hour, uncovered, or until brown.
Cut ham into chunks. Place in pressure cooker. Pour coke over the ham. Cook for 30 minutes at 10 pounds pressure.
Cook bacon in frying pan until brown and crispy. Skim off grease. In mixing bowl, beat eggs; add sugar and flour. Mix well.
Pound flour, blended with salt, into scallopini using the edge of a saucer. Saute until golden brown in olive oil. Separately, saute onions in butter and oil, slowly, until tender, but not brown. Place scallopini over onions. Add sherry, chicken consomme, herbs, salt and pepper. Simmer very gently for about 40 minutes or until scallopini are tender. Serve topped with chopped almonds and sprinkle oloroso sherry over top at last minute. Serves 6 persons.
Mix all ingredients except eggs. Add egg yolks to mixture. Beat whites and fold in last. Sprinkle with nutmeg.
Mix cornbread, bell pepper,	onion, Miracle Whip and black pepper. Chill overnight. Just before serving, stir in chopped tomato and jar of Bac*Os.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, oil and egg white; mix just until dry ingredients are moistened. Fill muffin cups almost full. Combine remaining ingredients. Sprinkle evenly over batter. Bake 20 to 22 minutes or until deep golden brown. Serve warm. Makes 1 dozen.
Cream butter, Crisco and sugar. Add eggs, one at a time. Mix flour, cocoa, baking powder and salt. Add to creamed mixture alternating with milk. Mix well; add vanilla and lemon flavor. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Pour into a small bowl; cover and chill. Place chilled sugar syrup, sorbet and remaining ingredients in a blender. Process until smooth. Serve immediately.
Cut zucchini in fourths. Spoon out the seeds and boil on stove. Open whole down. Cook, uncovered, until zucchini is fairly soft (not mush). Take zucchini; place on platter. Spoon sour cream into zucchini, 1 to 2 teaspoons, then top with Cheddar cheese. Let sit for 5 minutes so the cheese can melt.
Melt oleo in frying pan. Add sugar, egg, dates and nuts. Cook for 5 minutes after mixture starts to bubble. Remove from heat and add vanilla and Rice Krispies. Mix well and drop by teaspoon into coconut and roll into balls.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Blend oatmeal in a blender until it's a powder mixture. Grate the Hershey bar and set aside. Combine flour, oatmeal, salt, baking powder and baking soda. Mix flour mixture with sugar mixture. Add chocolate chips, Hershey bar and nuts. Bake on ungreased cookie sheet. Make golf ball size cookies. Bake at 375° for 9 minutes exactly. Colored M&M's may be substituted for chocolate chips.
Combine all ingredients in a medium size saucepan and bring to boiling, stirring until the sugar dissolves. Simmer. Makes about 3 cups.
Mix well. Add crackers last and mix again. Make sure crackers are soft before putting in the mix. Make small balls in loaf pan. Then put a spoon of cream of mushroom soup on each ball. Bake at 325° for 30 minutes.
Mix all together; save egg whites. Pour into unbaked pie shell. Bake at 300° until firm (about 1 hour). Beat egg whites and add 2 tablespoons sugar for each egg white. Add 1/4 teaspoon vanilla. Bake until brown.
Blend all ingredients in large container. Freeze at least 2 days. Serve with Sprite, 7-Up or ginger ale. Great for big parties!
Cook onion in hot oil until limp. Stir in carrots, milk, salt and pepper. Cook over low heat, stirring gently until sauce coats the carrots and is slightly thickened.
Cream together sugar, eggs and oil. Add carrots. Add flour, a little at a time, then the rest of the ingredients. Pour into two round pans, greased and floured. Bake 25 to 30 minutes at 350°.
Combine all ingredients and bake in 9 x 13-inch pan at 350° for 1 hour.
Cream the Crisco and sugar together. Add eggs, one at a time. Mix dry ingredients together. Add alternately with milk. Add flavoring; mix well. Bake at 300° for 1 1/4 hours, or until done.
Mix all ingredients. I made this on the farm when I didn't know what to make in a hurry!
Melt butter. Add onion; cook until yellow and tender. Add cheese whip. Cook broccoli; drain. Add broccoli to cheese mixture. Add egg; stir through the mixture. Add 2 fistfuls of saltine crackers to mixture. Bake at 350° for 1/2 hour.
Mix together and put in pie crust. Top with reserved sour cream mixture. Top with 1 cup grated Cheddar cheese and chopped olives. Refrigerate overnight. Serve in wedges. (Chicken better cooked in onions and bay leaf.)
In large casserole dish, combine cooked scallops, spaghetti, sherry and pimiento. Mix white sauce as directed on package and mix together with above ingredients. Sprinkle cheese over top. Bake 45 minutes at 350°.
Mix first six ingredients together. Pour sugar over first mixture and let stand until set, one hour. Mix three packages of gelatin with 3 1/2 cups boiling water. Let almost jell, then add to other mixture. Chill. Let set.
Wash and trim broccoli. Cut into bite-size pieces. Place in large bowl. Add bacon, green onions, raisins and water chestnuts. In a small bowl, combine the mayonnaise, vinegar and sugar. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2 to 3 hours before serving. Serves 6 to 10 people.
Preheat oven to 350 degrees. In large bowl, cream shortening, butter, and sugar with electric mixer. Add eggs one at a time, beating thoroughly after each. In a separate bowl, sift 3 cups of flour, cocoa, baking soda and salt. Add sifted ingredients and milk to creamed mixture alternating each. Beginning and ending with sifted mixture. Add vanilla. Beat 2 minutes. Combine pecans with 2 tablespoons of flour to prevent pecans from settling to the bottom. Fold pecans into batter. Bake in a well greased tube pan for 1 1/2 hours or until a wooden toothpick inserted comes out clean. Remove from oven and cool for 10 minutes. Turn out of pan and top with Mel's chocolate topping.
Mix butter and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from teaspoon on a greased cookie sheet. Bake at 350° about 15 minutes until lightly browned. Makes about 3 dozen cookies.
Make a dark roux as follows: In large skillet, stir oil and flour over medium heat until dark brown. Stir constantly or it will burn and be bitter. Add onions and garlic and cook until soft; do not brown. Add chicken stock to skillet; stir and transfer to a large pot, then add the next 5 ingredients. Simmer for 2 hours, adding Old Bay seafood seasoning every 30 minutes. Taste after a couple of tablespoons since some seasoning may be too hot for your taste. Add the remainder of ingredients. Cook another 20 minutes or until shrimp are pink and crabs are red. Serve over rice and add file to taste. Serves about 8 and can be frozen.
Pour into well-greased and floured 9 x 13-inch pan. Sprinkle yellow cake mix over the mixture. Melt 2 sticks oleo and pour over cake. Add nuts. Bake at 350° for 1 hour.
Combine corn, mayo, cheese and green onions. Mix well. Put in a pan. Then add your Fritos. Either use chili cheese or plain Fritos. Mix all together. Then serve.
Sear meat. Saute onions (and fresh mushrooms if you use them). Add remaining ingredients and cook in crock-pot or on top of stove slowly for 2 to 4 hours.
Mix sugar, flour, oleo and eggs. Grease a baking dish. Place pared and sliced pears on bottom, then add bread. Pour mixture of sugar, flour, oleo and eggs over bread. Bake 25 minutes at 400°.
Mix together, adding crab last. Form into 4 patties. Fry in oil until golden.
Remove the hard core in the center of each bloom. Dip into thin batter. Fry in hot fat or oil until crisp and brown. Serve right away.
Let bread thaw overnight. Roll out and put damp dish towel over for 5 minutes. Roll again into rectangle. Leave an edge. Beat 1 egg and brush over bread. Layer ham, cheese, pepperoni and salami. Beat another egg and pour over.
Mix brown sugar, water and salt together in a saucepan. Bring to a boil; boil 3 minutes. Add flavoring. Mix and pour over pancakes.
Cream margarine, sugar and eggs. Sift flour, salt and soda together. Add alternately with the buttermilk, beginning and ending with the flour mixture. Combine orange slices, dates, coconut and nuts. Coat with the flour. Add to batter. Bake in a greased and floured Bundt pan. Bake at 350° for 1 hour.
Spread buns or bread open faced on broiler pan. Brown meat and add the pizza sauce. Mix well and simmer until done but still moist. Cover buns with meat mixture. Shake Parmesan cheese evenly over all burgers. Place under broiler for abut 5 minutes or until bubbling.
Saute onion and garlic in a 4-quart stock pot until onion is soft. Add remaining ingredients, except jalapeno peppers. Bring to boil; cover and simmer gently for 45 minutes. For hotter stew, add peppers when stock comes to a boil. Serve hot with fry bread and honey. Serves 6 to 8.
Bring milk to boiling point and pour it over the oats, rye flour, crushed anise, salt and honey in a large bowl. Mix together. Cover the mixture with a clean towel or plastic wrap and let it cool to 98.6° C. (body temperature). Dissolve yeast in 1/4 to 1/2 cup lukewarm water and add to the mixture. Work in enough white flour to make dough solid enough to shape into buns. This dough is very sticky and cannot be kneaded. It needs no first rising.
Drain and chop artichoke hearts. Mix all ingredients until smooth. Bake in a small casserole dish at 350° for 30 minutes. Serve hot with French or Italian bread.
Toast the English muffins. Mix the crab, mayonnaise and pepper together; spread on English muffins. Cover each muffin with a slice of Monterey Jack and brown for a few minutes under the broiler.
Cream butter and sugars. Add eggs and applesauce. Mix well. Add flour and spices. Mix well. Stir in raisins and nuts. Drop by rounded teaspoon fulls. Bake at 350° on ungreased cookie sheet for 8 to 10 minutes.
Mix together all ingredients. Mix 1 tablespoon cornstarch and 1 tablespoon cold water. Mix all together. Cook in 350° oven for 1 hour.
Preheat oven to 350°. Mix all ingredients in large bowl. Add walnuts and pour into unbaked pie shell. Bake until center is firm, approximately 45 minutes.
Warm the Spaghetti Sauce; stir in Cottage Cheese and Mozzarella. Fold in Noodles. Pour into two greased 2-cup casseroles. Sprinkle with Parmesan Cheese. Bake uncovered at 374 for 20 minutes or until bubbly. Yield: 2 servings.
Mix peas, mushrooms, water chestnuts and soup together. Bake at 350° for 30 minutes.
Pour melted oleo in a 15 x 10 x 1-inch baking pan. Sprinkle evenly with wafer crumbs. Arrange cherries, pineapple, dates and pecans evenly over the crumbs. Press down gently. Combine milk and vanilla. Pour over fruit. Bake at 350° for 20 to 25 minutes. Cool in pan. Cut into bars or squares.
Melt chocolate	and butterscotch morsels with Borden sweetened milk in top of double boiler over hot (not boiling) water. Stir occasionally	until morsels	melt and mixture begins to thicken.	Remove	from heat. Add chopped nuts and vanilla. Blend well. Butter round cake pan or round casserole dish. Put	walnut	halves around it. Put mixture on top of nuts and add nut halves to the top of that.
Coat pork chops in flour. In large Dutch oven, melt butter; brown chops. Set aside. Stir excess flour into pan. Whisk in 1 1/2 cups apple juice. Return chops to pot. Cover and bake for 30 minutes at 350°. Add potatoes, onions, carrots and 1/2 cup apple juice. Cover and bake for 30 minutes. Top with cabbage. Cover and bake for 1 to 1 1/2 hours longer.
Brush mushroom caps with oil and place them on a buttered cookie sheet. In a mixing bowl, combine crab meat, egg, mayonnaise, onion, lemon juice and 1/4 cup of bread crumbs. Fill each cap with mixture. Combine 1/4 cup bread crumbs with melted butter and sprinkle over the top of mushrooms. Bake at 375° for 15 minutes.
Mix sugar, water and cornstarch. Cook until thick; add jello. Cool, then add berries. Pour into pie crust.
Combine sugar, cocoa, milk, butter and salt in a saucepan. Cook to softball stage. Remove from heat. Add oats, coconut, vanilla and nuts. Mix well. Drop from teaspoon onto wax paper. Cool.
Roll each biscuit in cinnamon; place in Bundt pan that has been oiled. Melt butter and mix with cinnamon and sugar left. Pour over the pieces of biscuits. Bake at 375° for 22 minutes. Turn out. Serve hot. Just pull apart.
Boil roast on low heat for 2 hours with red pepper. Take up and put in casserole bowl. Cut up tomatoes, potatoes, carrots and onion. Arrange over roast. Bake for 1 1/2 hours. Serve while hot.
Cream brown sugar and margarine with electric mixer. Add egg and beat well. Add soda, baking powder, salt and vanilla; beat until smooth. Add flour, oats and nuts; mix well with wooden spoon. Drop from teaspoon onto greased baking sheet. Bake in 350° oven for 10 to 12 minutes until lightly brown. Remove from oven and allow to cool slightly on baking sheet. Then remove with pancake turner and place cookies on wire cooling rack.
First, cut margarine into flour, sugar and baking powder. Then beat eggs with vanilla. Pour egg into crumb mixture. Continue to mix until mixture is all crumbs. Then press 1/2 of crumbs into ungreased 9 x 13-inch pan. Spread filling and sprinkle the rest of crumbs on top. Bake at 350° for 30 minutes. When cool, cut into squares.
Mix together meat, egg, onion, and salt. Form into about 100 small meatballs and arrange in electric skillet. Combine chili sauce, jelly and lemon juice. Pour over meatballs and simmer for one hour. Serve in heated dish.
Fry chopped beef in hot oil about 10 minutes or until slightly brown. Add garlic, onion, mushrooms and parsley; saute for 10 minutes. Stir occasionally. Add salt, pepper and tomatoes; simmer 1 hour or until sauce is of thick consistency. Cook spaghetti 20 minutes in 5 quarts of rapidly boiling salted water. Drain. Place on serving dish; add hot sauce; sprinkle with grated Pecorino cheese. Any type of macaroni nay be served with this meat sauce. Yields 4 to 6 servings.
Mix first five ingredients with a few gurgles of sherry and heat in fondue pot until melted and smooth. Add shrimp. Thicken with cornstarch until desired dipping consistency. Serve with Bugles or chips.
Mix all dry ingredients in a bowl. Add butter bits and rub in. Add currants. Beat egg and add milk. Make a well in center of flour mixture; add egg/milk mixture. Mix until flour is incorporated. Turn out on floured board. Roll out into a 1-inch thick circle. (If desired, brush with lightly beaten egg white and sprinkle with coarse sugar.) Cut dough into 8 to 10 triangles. Bake on lightly greased baking sheet 15 to 20 minutes at 350°.
*With this recipe you can make a butter cookie as is, or you can make the anise cookies. Use about 1 to 2 tablespoons of anise seed and cut out vanilla and almond extract.
Combine meat, rice, onion, salt and pepper. Form into small balls and brown in oil. Add tomato sauce and water. Simmer, covered, about 45 minutes. Serve with rice or noodles.
In a small bowl, whisk together the cumin, the orange juice, the oil and 1 tablespoon of the chili powder. Arrange the chicken in a large shallow baking dish and pour the marinade over it, turning the chicken to coat it well. Let the chicken marinate, covered and chilled, for at least 1 hour or overnight.
Combine ingredients in a potpourri burner or pot on top of stove, adding water as needed.
Combine first 4 ingredients in bowl. Add next 2 ingredients. In another bowl, combine the next 7 ingredients. Add to flour mixture. Spoon into 12 paper lined muffin cups. Bake at 375° for 25 minutes.
Cook onion and pepper in oil over medium heat until tender. Stir in pineapple juice, brown sugar, vinegar, soy sauce and salt. Heat to boiling. Reduce heat; cook, uncovered, for 5 minutes to blend flavors. In cup, stir cornstarch and 2 tablespoons water until smooth. Gradually add cornstarch mixture to pan. Cook, stirring constantly, until boiling. Boil for 1 minute; remove from heat. Cool.
Top each slice of bread with ketchup and a slice or 2 of American cheese. Toast in toaster oven or heat under broiler until cheese melts. Adventurous children can use spaghetti sauce and sliced or shredded Mozzarella cheese. Kids like to make this themselves.
Cut zucchini in half. Boil for 10 minutes or until done. In a small bowl, beat egg with milk. Add parsley and seasonings. Beat again. Add cooked zucchini. Cook in a nonstick skillet over moderate heat until almost done. Top with cheese. Fold over.
Mix corn and Bisquick; put into a 9 x 13-inch pan. Drizzle melted butter on top. Bake at 450° for about 10 minutes, or until browned.
Pour 1 cup boiling water over 2 cups sugar, shortening and cocoa. Combine soda, flour and salt. (Do not sift flour.) Add flour mixture to cocoa mixture. Beat eggs and add sour milk and vanilla. Add to flour mixture. (Do not overbeat.) Pour in greased and floured 13 x 9-inch pan. Bake at 375° for 30 minutes. Cake will keep fresh and moist in covered pan for days. Rich enough without frosting.
Beat all ingredients together, then pour into a greased and floured tube pan. Bake 1 1/2 hours at 325°. Serve warm or cold.
Mix cake as directed. Pour 1/2 of batter in greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt margarine and caramels on low heat; mix well. Stir in Eagle Brand milk. Sprinkle nutmeats and chocolate chips over baked cake; pour caramel mixture over all. Pour remaining batter over caramels. Bake at 350° for 25 minutes.
Soften gelatin in cold water. Add boiling water immediately. Add sugar, lemon juice and pineapple including juice. Chill approximately 1 1/2 to 2 hours. Mix 3 cups Cool Whip into gelatin mixture. Cut or break angel food cake into small pieces. In a 13 x 9-inch pan, layer pieces of cake and then layer of gelatin until all cake is used. Chill. Sprinkle with coconut and garnish with cherries.
Mix in skillet (not onion rings) and simmer about 10 minutes. Put into casserole dish. Sprinkle top with onion rings. Bake at 350° for 3 to 5 minutes.
Mix La Creme, sour cream and sugar. Fold in berries and cherries.
Mix all of the ingredients together in a jar or plastic bag and seal tightly. I use 3 tablespoons for every 3 cups of dried beans. We liked the 15 bean package of beans so well that I mixed up my own variety of beans and it follows that I had to mix up my own recipe for the seasoning. Just start with this recipe and do your own taste test.
Dissolve 1 package raspberry jello in 2 cups hot water. Pour in 13 x 9-inch pan and chill until set. Heat cream and sugar; dissolve unflavored gelatin in cold water. Combine with cream. Add vanilla, cream cheese and nuts. Pour over set jello. Set again. Dissolve other raspberry jello in 1 cup hot water. Stir in blueberries and juice. Pour over cheese layer and chill. Top with Cool Whip, if desired.
Combine 1 package jello and 1 cup boiling water. When jello is dissolved, add peach syrup and sliced peaches. Pour into square dish or mold and set in refrigerator until firm. Pour 1 cup boiling water, 1 package jello and cream cheese cubes in blender. Blend on low speed until cheese is mixed. Add milk and blend until mixed. Pour cream cheese-jello mix on top of firm peach layer and chill until firm.
Dissolve jello in boiling water. Stir in other ingredients. Put in 1-quart mold. Chill.
Sift dry ingredients together. Cream sugar and shortening. Add egg and dry ingredients. Stir well. Add molasses last. Bake in moderate oven at 350° for 15 to 20 minutes.
Melt over hot (not boiling) water milk chocolate morsels and vegetable shortening. Stir until morsels melt and mixture is smooth. Remove from heat. Pour 1/2 of melted chocolate into an 8-inch foil-lined square pan; spread evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate mixture to low heat. Combine over boiling water the caramels, butter and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into chocolate-lined pan. Spread evenly. Refrigerate until tacky, about 15 minutes.
Blend flour, soda and salt. Add butter, peanut butter and sugar (cream these together first). Add sugar and brown sugar, then egg and vanilla. Blend thoroughly. Shape into walnut-size balls. Roll in granulated sugar and bake on greased cookie sheet at 375° for 8 minutes. When removed from oven, immediately place one Hershey's Kiss in middle of each cookie. Press down slightly. Place back in oven for 3 minutes. Yields 3 dozen.
Put half of the cake pieces in a punch bowl. Cover with half of pineapple, half of cherry pie filling, half of prepared vanilla pudding and half of Cool Whip. Repeat sequence. Very tasty and a quick dessert. Enjoy.
Put in heavy sauce pan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens. Serve over ice cream.