HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until stiff, adding sugar while beating. Dissolve gelatine in 1/4 cup cold water. Add 1/2 cup hot water to gelatine. Add Knox gelatine mixture to sugar and egg whites. Add whipping cream and vanilla extract. Fill to full line of ice cream maker with milk. Can also add fruit or 6 Heath bars, ground.
Combine milk, butter and powdered sugar in a large saucepan. Boil for 3 to 4 minutes. Add peanut butter and marshmallow cream. Stir until smooth. Pour into a 9 x 9-inch or similar size pan. Cool in refrigerator until hard.
Brown hamburger with onion; drain. Combine the next 5 ingredients; simmer until ready to eat. Top with cheese, sour cream and chips on top of soup.
Mix meat, flour, salt and pepper. Form into 1/4-inch patties. Dip into beaten eggs, then into cracker crumbs. Fry for 7 minutes.
Mix and form into loaves and place in pan. Put 1/2 can Hunt's tomato sauce, 1 can water, 2 tablespoons dark syrup or brown sugar, 2 tablespoons prepared mustard and 2 tablespoons vinegar over meat loaf. Bake 1 hour and 10 minutes at 350°. Baste several times.
Brown beef in skillet. Add onion, green pepper and salt. After these have cooked a little, add cooked spaghetti, soups, water, mushrooms, and garlic powder. Pour into a 3 qt. casserole and top with shredded sharp cheese. Bake uncovered in 350° oven for 35 minutes. Serves 8.
In large mixing bowl, mix all ingredients. Roll into 48 balls. Place on ungreased baking sheets. Flatten with a fork. Bake at 350° for 10 to 12 minutes. Cool on wire racks. Enjoy!
Cook onion in nonstick pan until soft. Add 1 1/2 cups of the milk and heat. Mix the cornstarch with the remaining 1/2 cup of milk and add to the hot mixture, stirring until thick and smooth. Break up the cheese and add it. Slowly add the hot sauce to the beaten eggs, stirring constantly. Add the spinach; season with salt and pepper and mix. Pour into an 8-inch square dish and set it in a shallow pan of hot water. Bake at 350° for 45 minutes or until firm. Serves 6, 112 calories per serving.
Boil 8 minutes the milk, butter and sugar. Take off stove and add marshmallows, beating until melted. Add coconut and nuts. Cut cake layers in half with thread so you will have 4 layers. Spread mixture between layers.
Mix all ingredients together. Bake for 30 minutes. Add butter. Eat and enjoy!
Add the sugar to the cranberries, let stand for 2 hours or overnight. Add the rest of the ingredients, mix and refrigerate. Makes a large quantity.
Cook broccoli until done; drain. Then put in casserole dish. Mix together egg, mushroom soup, mayo, onion and grated cheese. Pour over broccoli. Crumble crackers and mix with melted butter. Cover broccoli with crackers. Bake at 400° for about 20 minutes.
Melt butter. Mix cooking sherry into cream of mushroom soup. Peel and devein shrimp. Dip shrimp in melted butter, then in soup mixture. Roll in bread crumbs. Place on a cookie sheet in a single layer. Bake in a 350° oven for 20 minutes.
Cook dry lentils for one hour. While the lentils are cooking, add the rest of the ingredients. Cook until the lentils are tender. Mash slightly. One cup of canned milk can be added if desired.
Crust: Mix butter, flour and 3/4 cup walnuts. Press into a 9 x 13-inch buttered pan. Bake at 350° until slightly browned (approximately 20 minutes).
Cook spaghetti. Add all except 1/2 cup cheese. Toss lightly. Use 1 1/2-quart casserole. Sprinkle 1/2 cup cheese over top. Bake at 350° for 45 minutes. Serves 4.
Mix the honey, water, vanilla, spices and lemon rind. Bring to soft boil; simmer for about 5 minutes, covered. Take off the stove and add the vodka. Heat it, but do not bring it to boil.
Cook broccoli and rice according to directions. Saute the onions and celery in salad oil. Cook cream soup, milk and Cheez Whiz until cheese is melted. Mix all ingredients together and pour into a casserole dish. Bake, uncovered at 350° for 35 minutes. Serves 6 to 8.
Simmer limas for 30 minutes or more, until very soft (baby limas cook faster). Drain, saving the liquid. Strain or puree; return puree to saucepan. Add 1 cup (more or less) of the bean liquid, 1 cup milk (more or less), the bouillon, savory and crushed garlic. Simmer all of this for 15 minutes; stir and watch (milk burns and sticks). Add the sour cream, blending. Makes about 5 cups.
Preheat oven to 350°. Cut cheese in half crosswise to form 2 circles; remove wax. Separate dough into 4 rectangles; firmly press perforations to seal. Place 2 rectangles on top of each other; press each stack into a 6-inch square. Place cheese in center of each square. Pull corners of dough to top center of cheese. Press dough tightly; twist dough in center to seal. Press seams to seal. Brush with egg. Place 3 inches apart on ungreased cookie sheet. Bake 18 to 22 minutes until golden. Cool 10 minutes. Yield: 2 loaves.
Cook broccoli about 10 minutes, until almost tender. Drain and arrange in 12 x 8 x 2-inch baking dish. Sprinkle with chicken; set aside.
Combine pie mix, sugar and milk in saucepan. Cook and stir over medium heat until it comes to a full boil. Remove from heat. Cool for 5 minutes. Pour into shallow pan. Freeze until it freezes around edges, about 30 minutes. Stir until smooth, but not melted. Spoon into paper cups. Put a wooden stick into center. Freeze until firm. Makes 7.
Preheat oven to 350°. Boil zucchini in small amount of water until tender. In saucepan, saute carrots and onion in margarine. Stir in soup and sour cream. Add zucchini and 1 1/2 cups of the croutons. Spoon into a greased 9 x 13-inch pan. Combine remaining croutons and melted margarine; sprinkle over top. Bake for 30 minutes.
Knead all ingredients together. Put in covered bowl and refrigerate. Every day, knead for 5 minutes. Cover and put back in refrigerator. On the fourth day, knead and form into 2 to 4 rolls. Bake 9 hours at 200° or at 160°. Bake on rack so grease drops off. Broiler pan works fine. When you remove from oven, drain on paper towels while cooling. Makes 4 rolls.
Slice eggplant in thin slices and sprinkle with salt. Mix tomato, onion, green pepper, olives and salt and pepper to taste. Add rosemary and mix well.
Melt butter and add mushrooms. Saute until soft, then add all other ingredients and bring to a slow boil. Turn off and set aside.
First put tomato sauce in pan with olive oil, crushed garlic and red wine. Add tomato paste, oregano, Italian seasoning, onion salt and bay leaf.
Pour hot water over jello and dissolve. Add strawberries and pineapple (drained partly), add mashed bananas and mix well. Pour half of mixture in mold and let jell. Then add small carton sour cream, then add remainder of mixture on top and chill. Will keep for several days.
Salt and pepper chicken. Place in frying pan. Mix Coke, catsup and mustard; pour over chicken. Cover and simmer 45 minutes to an hour.
In a greased casserole, layer chicken (torn in bite size pieces). Cut up dried beef and layer on chicken, then broccoli. Mix soups and mayonnaise; pour over ingredients. Cover with shredded cheese. Bake at 375° for 20 minutes.
Cook squash in salted water 10 minutes. Drain. Combine mayonnaise, cheese, eggs, seasoning, and onion with squash. Pour into baking dish.
Mix flour and salt. Cut in Crisco until it crumbles. Mix egg and milk together and add to flour mixture. Roll out 1/4-inch thick. Let set or stand 20 to 30 minutes. Cut in strips and drop in boiling chicken broth. Add 2 to 4 tablespoons butter. Cook over low heat for 20 minutes. Season to taste.
Mix water, egg and vinegar in small dish; beat well. Place in freezer to get cold. Cut in flour, salt and shortening; mix all ingredients. Roll out dough. Makes 3 crusts.
Mix Cool Whip, condensed milk and lemon juice. Add all other ingredients and pour into cool pie shells. Best if made a few days in advance.
Mix all ingredients together with squash. Grease a baking dish. Bake at 350° for 30 to 40 minutes or until browned on top. Yield: 8 servings.
Preheat oven to 350°. Melt butter in a 13 x 9-inch pan. Combine and set aside spinach and cheese. Combine rest of ingredients and add the spinach and cheese mix. Blend well. Stir into butter in pan. Bake 35 minutes at 350°. Cool 10 minutes. Cut into 1-inch squares. Serve warm.
In saucepan, combine butter, brown sugar and corn syrup. Stir well and bring to boil over medium heat. Stir in sweetened condensed milk. Simmer, stirring constantly, until the mixture forms a soft ball (234° to 238°) when dropped in cold water. Takes just a few minutes. Stir in vanilla. Pour over popped corn and stir well until all kernels are coated. Butter hands lightly; shape into 3 1/2-inch balls. Makes 15 balls.
Beat egg and add enough cream to coat both sides of bread. Put a little butter in pan and melt. Then dip bread in mix and put in pan. Fry until golden brown, then turn and fry until golden brown on that side. Use topping of your choice. My favorite is cinnamon and sugar.
Mix cream cheese and sour cream; spread on plate. Add remaining ingredients. Top with sauce and shredded cheese. Amounts for each ingredient can vary depending upon how much you want to make.
Brown meat and onions in oil; pour off oil. Drain mushrooms (reserve liquid). Add water to reserved mushroom liquid to make 1 cup. Stir mushrooms and liquid into beef mixture. Heat to boiling. Reduce heat, cover and simmer for 2 hours, until meat is tender.
Mix hot water, salt, shortening and sugar in a large bowl. Cool. Add yeast mixture, then the eggs and half of the flour. Beat well. Add rest of flour. Store in the refrigerator and use as needed.
Heat oven to 375°. Soften butter; add flour and baking soda. Mix well. Add brown sugar, the white sugar and egg; mix. Add vanilla, then add chocolate chips. Drop dough onto cookie sheet. Leave 2 inches between each cookie. Bake the cookies for 8 to 10 minutes or until the cookies are golden brown.
Lay tortillas flat on cookie sheet. Layer chosen ingredients on each tortilla, beginning with meat, if any. Top with cheese. Put cookie sheets into oven and bake for 10 minutes at 350° or until cheese is bubbling. Remove from oven and serve immediately.
Bring 1 quart water to a boil, pour over tea bags and steep 5 minutes. Combine 1 quart water, sugar and spices, bring to a boil, reduce heat and simmer 5 minutes.	Combine spice mixture, tea and	juice.	Boil the remaining 3 quarts water and add to mixture. Strain.	Serve with lemon slices studded with whole cloves. Makes about 6 quarts. Refrigerate unused portion and reheat as wanted.
Put sugar, Dr. Pepper, grated chocolate and corn syrup in a heavy saucepan. Cook very slowly, stirring constantly, until sugar and chocolate are thoroughly dissolved. Continue cooking, on low-medium heat, until temperature of 236° or soft ball stage is reached. Set off heat and cool at room temperature to lukewarm, 110°. Add butter and vanilla. Beat until the candy loses its shiny look. Add nuts, if desired. Pour into slightly buttered pans. When cold, cut into squares. Yields approximately 2 1/2 to 3 pounds or 36 pieces 1/2-inch thick and 2-inches square.
Brown and drain first 5 ingredients. Cook noodles and drain. Mix all ingredients together except cheese and pour into casserole pans (8 1/2 x 11-inch or about). Makes 2 or 3 pans. Sprinkle with cheese and bake at 350° for 15 minutes or until cheese melts.
Combine first 3 ingredients. Add cold water and mix. Add butter and hot water. Boil 5 minutes, then turn heat on low. Cover and cook 10 minutes. Remove from heat and pour in 6 x 9 1/2-inch cake pan. When cold, slice and fry or eat it hot with brown sugar and milk.
In large kettle, combine tomatoes and sugar; simmer for 25 minutes, stirring occasionally. Remove from the heat. Stir in gelatin until dissolved, about 1 minute, stirring occasionally to prevent floating fruit. Pour into jars or plastic containers. Cool; top with lids. Refrigerate up to 3 weeks. Yields 7 cups.
Mix thoroughly in a bowl all ingredients except muffins. Toast backs of muffins split in half lengthwise. Pile mixture high on other side. Mixture is piled high because it flattens as cheese melts. Place under broiler until puffy and brown. This is an excellent main dish for lunch. Serves 6. Makes 3 to 4 dozen canapes on Melba toast rounds.
Alternate layers of cabbage, pepper, carrot, salt, pepper and celery seed. Boil the oil, sugar and vinegar. Pour over cabbage mixture. Do not stir. Will keep in refrigerator 2 weeks.
Well grease a 9-inch tube pan. Roll each ball into shortening, then sugar, then nuts and put a layer into tube pan, so they barely touch. Sprinkle 1/2 the raisins on top, then put another layer of balls. Sprinkle rest of raisins on top. Cover and let rise until light, about 45 minutes. Bake in 350° oven for 40 to 45 minutes. Break or cut into pieces for serving.
When bread is finished, prick with a fork and pour the lemon-sugar mixture over it while it is still hot.
Melt margarine and chocolate bits a little and add milk. Stir until well melted. Stir in 1 cup flour. Add 1 teaspoon vanilla and add 1 cup chopped pecans. Drop by teaspoon on cookie sheet and bake at 350° for exactly 8 minutes.
Put cream in blender container and blend until stiff. Add bananas, a few pieces at a time, and process until bananas are well chopped. Scrape mixture from sides of container occasionally. Add mayonnaise and salt and run until well blended. Add marshmallows, a few at a time, and blend. Add pecans and fruit and blend until just mixed. Pour into freezer tray and freeze. Yields 6 to 8 servings.
Mix well all ingredients, except rhubarb. Slowly stir in rhubarb. Put mixture in prebaked pie shell and top with lattice crust. Brush lattice crust with milk. Bake at 375° for 45 minutes or until done.
Brown hamburger. Pour off grease. Add remaining ingredients; stir well and heat until bubbly. Can be eaten then or put in crock-pot on low and eaten later.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.
Whip cream until stiff. In another bowl, beat cheese, sugar and vanilla until smooth. Fold cheese mix into cream. Pour into baked pie shell.
Brown stew meat. Place all ingredients into casserole dish, cover with foil, then with tight lid. Bake at 275° for about 2 hours. Turn off oven and leave another 1/2 hour, if desired. Serve over rice or noodles.
Combine beans and seasoning mix; spread mixture in a 12 x 8-inch pan. Layer the remaining ingredients in the order given; chill. For dipping, use large size Fritos.
Combine pudding, jello and water in pan; bring to a boil. Then cool and chill. After it thickens, fold in Cool Whip, oranges and mini marshmallows. Chill well.
Beat eggs. Blend remaining ingredients. Bake at 350° for 1 hour.
Place 1 inch of water and broccoli in a saucepan; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or just until crisp-tender. Drain and place in a greased 2 qt. baking dish. In a bowl, combine the soup, mayonnaise, cheese and lemon juice. Pour over broccoli. Sprinkle with crushed crackers. Bake, uncovered, at 350° for 25 to 30 minutes or until heated through. Yield: 6 to 8 serving.
Preheat oven to 325°. Cream butter or margarine and sugar in large bowl until creamy. Blend in eggs and vanilla. Add flour and blend until smooth. Stir in chocolate chips and pecans. Turn mixture into pie shell. Bake until center is set and top is golden, about 50 minutes. Serve warm or at room temperature.
Combine all ingredients in large bowl; mix well. Pour in baking dish. Bake for 1 hour at 350°.
Combine sugar, milk, butter and cocoa in saucepan. Boil for 1 minute. Remove from heat. Mix rest of ingredients. Drop on wax paper by teaspoon. Makes 5 1/2 dozen.
Cube potatoes and hot dogs; dice onions. Mix everything together in a soup pot. Cook on medium heat, stirring often, until potatoes are soft. Add more soy sauce if the mixture gets too dry.
Sprinkle beef with all salts and garlic powder. Place in baking dish. Pour liquid smoke and Worcestershire sauce over the meat and cover with foil. Refrigerate several hours or overnight, turning once. Bake, covered, at 300° for 4 to 4 1/2 hours or until tender. Pour out about 3/4 of brisket juice, then pour commercial barbecue sauce over beef and bake, uncovered, an additional 30 minutes. Let stand about 10 to 15 minutes before cutting and then serve.
Combine sugar and flour. Coat beef with mixture and brown in hot shortening. Add seasonings, tomatoes and broth to meat. Cover and simmer over low heat for 1 1/2 to 2 hours or until tender. Stir in vegetables except peas. Cover and cook about 30 minutes. Add peas; cover and cook about 15 minutes. Makes 6 to 8 servings and very good over rice.
Melt oleo; mix oleo, flour and nuts. Pat in bottom of 13 x 9 x 2-inch pan, then cool. Let cream cheese stand at room temperature until soft. Mix ingredients until all powdered sugar is blended into Cool Whip and cheese. Top with a can of cherry pie filling.
Cream the butter. Add the sugar and vanilla. Beat until fluffy. Stir in the flour then the pecans; mix well. Chill 15 minutes. Roll the dough into small balls the size of a marble. Place on a greased cookie sheet, spacing them an inch apart. Bake at 300° for 30 minutes or until delicately brown. Roll in sugar while warm (not hot) then again when the cookies have cooled.
Boil chicken and debone. Use broth from chicken and cook with fettucini. Saute onion, celery and butter. Add mushrooms, Velveeta cheese, cream of chicken soup and cream of mushroom soup. Add this to cooked chicken and fettucini.
In a large strainer rinse vegetables with warm water to help thaw. Place vegetables in a 2-quart casserole dish. Mix bread crumbs and cheese in a large bowl. Rinse chicken and pat dry. Cover all sides of chicken with Miracle Whip. Roll chicken in bread crumb mixture. Fold in half and secure with a toothpick. Arrange chicken pieces with the thickest portions toward the edge of casserole dish. Sprinkle with paprika and cover and microwave on High for 10 to 12 minutes or until chicken is tender.
Mix horseradish, Ricotta cheese, chives and onion; spread on pizza dough. Arrange shrimp on top of Ricotta cheese mixture; sprinkle on bacon and peppers. Top with cheese and red peppers to taste. Bake at 425° for 8 to 10 minutes or until crust is done. Leave crust in square shape and cut into bite-size pieces.
Mix everything by hand in large bowl. Fill muffin cups 2/3 full. Bake at 400° for 20 to 23 minutes until light brown.
Place steak on aluminum foil and sprinkle with onion soup mix on top. Wrap well and place in 250° oven for 2 1/2 or 3 hours.
Wash beef hearts well, removing all nerves and fat. Cut into 1-inch cubes. Place in enamel bowl, along with all other ingredients. Marinate for 24 to 48 hours.
About 3 1/2 hours before serving, in large saucepot or 6-quart Dutch oven, place chicken, giblets, Bouquet Garni, 4 teaspoons salt and hot water to cover chicken. Over high heat, heat mixture to boiling. Reduce heat to low; cover and simmer 1 1/4 hours or until chicken is fork-tender. Discard Bouquet Garni. With slotted spoon, remove chicken to large bowl; cool. Remove and discard chicken bones and skin. Cut meat and giblets into bite size pieces.
Cook vegetables. Save a little water. Mix cream cheese and cream of chicken soup; add to vegetables with the half and half or evaporated milk. Add the parsley and butter and heat through. Add bacon on top. Makes 4 to 5 servings.
Saute diced onions and carrots in butter until tender. Add tomato paste, then flour.
Layer bean dip on plate, then guacamole, next sour cream, black olives and cheese. Refrigerate. Serve with Doritos.
Arrange sliced apples in a shallow 1 1/2-quart baking dish. Sprinkle with 1/2 cup brown sugar and lemon juice. Mix together in bowl the flour, salt, remaining brown sugar and cinnamon. Cut in butter until mixture is crumbly. Mix in grated cheese. Spoon this mixture over apples and bake at 350° for 30 minutes. Can serve warm with cream.
Combine first 5 ingredients. Dip chicken into dressing, then coat with bread and cheese mixture. Bake in greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Place strawberries in pie crust. Cook sugar, cornstarch and water until thick. Add Jell-O. Cool glaze and pour over strawberries.
Combine garlic and the rest of ingredients in at least 3-quart baking dish. Add chicken pieces, turning chicken and spooning mixture over while turning. Cook 30 to 40 minutes at 350° until brown.
Slowly brown lamb on all sides in oil; drain off excess fat. Combine remaining ingredients; pour over lamb. Cover and simmer 2 hours or until lamb is tender, turning occasionally. Serves 4.
In large skillet, heat oil and saute onion and garlic until tender. Add potatoes and cook over medium heat for 20 minutes, stirring occasionally. Add sausage and cook until potatoes are brown and tender. Add green pepper and corn. Cook until tender. Serves 4 to 6.
You mix it up in a bowl; pour it in a pan. Then you have to set the timer. You put it in the freezer for 10 minutes for the timer. In the morning, it has to be mixed up. You know it's ready when the dark is over, and the next morning, then you get all the ingredients to make it. No fingers in the chocolate and not in the peanut butter. The next morning, the chocolate and the peanut butter go in the freezer for 10 minutes. Take it out of the freezer. You have to set the timer before it rings. You got to knock on the chocolate to see if it's hard or not that hard. If it's supposed to be 5 minutes, 5 minutes is the low one to make it not that hard.
Cook pasta as directed on package; drain and cool. Add all ingredients; mix and stir. Refrigerate. Serve when thoroughly chilled.
Combine rice and milk in saucepan. Mix just to moisten rice. Bring quickly to boil over high heat. Remove from heat. In a 1 1/2-quart baking dish, mix together eggs, sugar, salt, vanilla and nutmeg. Add hot rice mixture slowly, mixing well. Place in pan of hot water. Bake in moderate oven at 375° for 35 minutes, stirring after 10, 15 and 20 minutes of baking. Remove from oven; cool.
Wash seeds from pumpkin. Spread on buttered cookie sheet. Toast at 350° for 10 minutes or until golden. Sprinkle with salt. Eat. Crunchy!
Heat oil in frying pan and add potatoes and rest of ingredients. Cook on low enough heat to keep potatoes from burning, and high enough to avoid mushiness.
Dissolve soup mix with water. Add with roast to crock-pot. Salt and pepper to taste. Cook roast on low for approximately 8 hours. Add carrots and potatoes for approximately 1 hour.
Mix ingredients in order given. Beat egg whites until stiff and fold in. Roll out dough on floured board to pencil thickness. Cut into 2-inch strips and drop into boiling, salted water. When they float to the top, they are done. Arrange on platter and garnish with chopped, crisp bacon.
Peel and slice bananas. Alternately layer bananas and vanilla wafers, starting and ending with vanilla wafers in a dish.
Boil broccoli for 5 minutes. Drain. Combine rice, butter, onion, soups and milk in bowl, mixing well. Fold in broccoli and cheese. Spoon into greased 9 x 9-inch casserole. Bake covered for 30 minutes at 350°. Bake uncovered until golden brown. Yields 12 to 14 servings.
Place ribs in large pot. Add other ingredients. Cover and bring to a boil. Cook 15 minutes. Ribs may need to be turned 1/2 way through cooking time (remove grease). Remove ribs; drain well and brush both sides with mixture of 2 tablespoons soy sauce and 1/2 teaspoon Creole seasoning. Let stand 30 minutes. Place on grill, basting with your favorite barbecue sauce. Cook about 20 minutes. May also be cooked in oven at 350° for 30 to 45 minutes.
Pinch angel food cake into pieces. Put a layer of angel food cake, then vanilla instant pudding, then jello, then frozen strawberries, then layer with Cool Whip. Repeat steps until you fill a glass dish. Refrigerate overnight. Place strawberries on top of Cool Whip.