HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. The egg whites must be at room temperature. Whip the 5 egg whites and salt until frothy. Beat the cream of tartar until it stands in peaks (not dry). Add the sugar, a teaspoon at a time, beating at medium speed. Add vanilla; continue beating. Beat at low speed for 20 minutes, and place in greased 8 x 12-inch baking pan, spreading evenly. After the oven has been preheated, turn off and place the pan in the oven. Leave overnight.
Soak bananas in pineapple juice to prevent from turning dark. Any fresh fruit may be used. Drain well before mixing.
Saute onions in butter until tender, but not brown. Add seeded cucumber chunks, broth, vinegar and herb. Bring to a boil and stir in farina. Simmer, partially covered, for about 20 to 25 minutes. Puree, then return to soup pot. Season with salt and pepper.
In a bowl, cream the butter and sugar well. Add egg and beat. Add vanilla. Stir. Add flour and salt. Mix. Spread in ungreased 9 x 13-inch cake pan. Bake at 350° for 20 to 25 minutes. Remove from oven. Spread with melted chocolate. Sprinkle with nuts. Cut while warm into bars.
Thaw and squeeze all water from spinach. Chop water chestnuts and onions. Mix all ingredients well. Refrigerate.
Steam peas in a small amount of water until tender, about 3 minutes. Remove core from lettuce. Wash and pat dry. With a sharp knife, shred lettuce into 1/4-inch slices. In a glass bowl, place the ingredients in this order: lettuce, scallions and green pepper. Spread top with mayonnaise and sprinkle with sugar, Cheddar cheese and bacon. Cover tightly with plastic wrap. Refrigerate at least 8 hours. Makes 12 servings.
Brown the ground beef and drain. Add beans, ketchup, chili powder, oregano, salt and pepper. Set aside.
In top of double boiler, melt chips with milk and butter. Remove from heat. In large bowl, combine peanuts and marshmallows. Fold in chocolate mixture. Spread on waxed paper lined 13 x 9 x 2-inch pan. Chill 2 hours or until firm. Cut into squares. Cover and store at room temperature. Makes 40.
Sift flour, baking powder and salt together. Cream shortening. Add sugar and cream thoroughly. Add eggs, vanilla and dry ingredients. Mix well. Roll out on floured board and cut. Bake at 400° until done. Sprinkle sugar on top of rolled dough before baking if desired.
Mix together popcorn, Rice Krispies and peanuts. Melt almond bark and peanut butter. Pour over top popcorn mixture. Spread in thin layer on wax paper. When hard, break into hard pieces.
Cream shortening. Add flour and sugar. Press into 9 x 13-inch pan, making a rim around edge. Bake at 350° for 25 minutes or until crust is golden. Meanwhile, beat the 4 eggs slightly. Add 2 cups sugar and the lemon juice. Fold in flour and baking powder.	Pour over baked crust and bake for another 20 to 25 minutes. Cool. Sprinkle with sugar and cut into squares.
Preheat oven to 350°. Cover bottom of large baking pan with asparagus. Spread over this the toasted cubes of bread, egg slices, soup mixture and cheese. Sprinkle with almonds. Bake for 30 minutes and serve hot.
Beat eggs for 5 minutes. Add all other ingredients and mix. Bake in oven at 300° for 45 minutes.
Use coarse grinding blade and grind all together. Then cook all together for one hour. Pour into hot jars and seal. Makes 6 pints.
Cover bottom of a 13 x 9 x 2-inch Pyrex dish with broccoli. Place chicken pieces on top. Mix chicken soup and milk. Pour over chicken and broccoli. Top with bread crumbs and shredded cheese. Bake, uncovered, at 350° for 1 hour. Serve with rice pilaf.
Combine sweet potatoes, white sugar, eggs, milk, salt, vanilla, cinnamon and 1/3 stick oleo in a large bowl and mix well. Put mixture in 2 quart baking dish. Make topping using brown sugar, flour, pecans and 1/3 stick oleo and place on top of potato mixture. Bake at 350 degrees for 35 minutes.
Mix pudding according to package directions. Add Eagle Brand milk, sour cream and Cool Whip. Prepare banana pudding as usual.
Cook and bone chicken. Reserve 1 cup chicken broth. Combine soups, green chilies, spices, Tabasco sauce and chicken broth in double boiler. Blend well.
Simmer 45 minutes to 1 hour. If too thick, add some water or more chicken broth. Can also add small pieces of ham. Add cornstarch just before removing from heat.
Mix all ingredients together and spread into oblong pan (cookie sheet) and bake at 350° for 8 to 10 minutes (no longer). Watch carefully; it will burn quickly.
Cook until hard boil. Add cornstarch mixed with water. Beat. Add peanut butter and vanilla. Pour in pan and let cool. Cut.
Mix dry ingredients in mixing bowl. Mix other ingredients well with dry ingredients. Then pour into unbaked pie shells. Bake at 375° approximately 1 hour or until done.
Cook spinach as directed on package. Drain well. Mix with other ingredients. Shape in 1-inch balls. Bake at 350° for 10 minutes or until firm on a greased cookie sheet (can do night before). Yields 48 appetizers.
Bring sugar, oil and vinegar to a boil. Place vegetables in large bowl and toss good. Pour liquid over vegetables and toss again.
Mix cream of mushroom soup and dressing in baking dish. Add chicken. Cover; bake for 40 minutes, or until done, at 350°. Serve over rice or noodles.
Mix dry Jello, pineapple, sour cream, Cool Whip and nuts together. Chill in mold before serving.
Wash and dry chicken pieces; rub with salt and pepper. Refrigerate for a few hours or overnight. In heavy kettle, brown ham and chicken, cook 5 minutes over low heat, add all ingredients and saute for 10 minutes. Stir well, drain peas, add 2 1/2 cups of water and follow directions on package of rice. Add all ingredients, cover, cook low heat. Cook for 40 minutes, add peas and pimentos.
Cook broccoli in boiling salted water until tender; drain. Arrange stalks in greased 11 1/2 x 7 1/2 x 1 1/2-inch Pyrex dish with flowerets facing outward. Place chicken on top. Combine soup, mayo, lemon juice and curry powder. Pour over chicken. Combine crumbs and butter; sprinkle over all. Bake at 350° for 25 to 30 minutes.
Drain asparagus, place in a 1 1/2 qt. casserole dish. Pour a small amount of soup over asparagus; place sliced eggs on top of soup. Spoon tuna over eggs; add rest of soup. Top with cheese. Bake uncovered at 325° for 20 minutes or until brown and bubbly.
Mix all together. Bake at 350° for 45 minutes. Serves 8.
In mixing bowl, cream sugar and margarine. Add egg and mix well. Add dry ingredients; mix well. Fold in apples, nuts and vanilla and rum flavored extracts. Spread in a greased 8-inch square baking dish. Bake 35 to 40 minutes at 350°. Serve warm with "Vanilla-Nutmeg Sauce."
Cream Crisco. Add sugar (cream). Beat eggs in. Add flour, alternating with milk. Add flavoring. Bake at 350°. Pour into three 9-inch pans, greased and floured.
Brown chicken in oil. Remove to casserole. In hot drippings on medium heat, stir flour. Cook until brown. Add celery, peppers and onions. Cook until tender, stirring often. Stir in bouillon, water, salt and hot pepper. Heat to boiling. Pour sauce over chicken. Bake, uncovered, for 45 minutes or until tender.
Place apples in greased 8-inch square pan or 1 1/2-quart casserole dish. Combine sugar and cinnamon; sprinkle over apples. Combine flour, brown sugar and butter. Spread mixture over sugared apples. Bake in a 350° oven for 45 to 50 minutes or until fruit is tender and top is golden brown. Serve warm with cream or ice cream, if desired. Serves 6 to 8.
Preheat oven to 375°. Have cookie sheets ready. Mix flour and baking soda. Beat peanut butter, butter, sugars and vanilla with electric mixer until fluffy. Beat in eggs. With mixer on low speed, gradually beat in flour mixture.
Pour off juice from pickles and add clove and water. Boil. Add sugar. Let cool. Pour over pickles. Let stand overnight.
Dice eggplant (4 1/2 or 5 cups). Simmer for 8 minutes in boiling water with herb and salt. Drain. Cook onion in 2 tablespoons butter. Add eggplant with parsley. Combine melted butter and crumbs. In a 9-inch baking dish, layer eggplant and crumbs. Pour cream over top. Sprinkle with cheese. Bake at 375° for 25 minutes.
Cut cabbage and carrots into small pieces about the size of rice kernels (the food processor makes this job easier). In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Makes 6 to 8 servings.
Peel eggplant and cut into sticks about 3/8-inch thick so they resemble French fries. Sprinkle with salt and pepper. Roll in flour, then dip in beaten egg and water. Roll in bread crumbs and fry in skillet in hot margarine until golden brown, about 8 minutes. Drain on paper towel and serve hot.
Drain the pineapple and save 6 tablespoons of juice. Combine with sugar and flour. Add cheese, pineapple and melted butter. Top with crackers. Bake for 30 minutes at 350°.
Sift flour, soda and baking powder together and set aside. Cream softened oleo by hand. Add sugar, eggs and vanilla. Beat well after each. Add milk and flour alternately; blend. Add sour cream, bananas and nuts. Do not overbeat. Pour into greased and floured loaf pans or tube pan. Bake at 325° for 50 to 55 minutes until it tests done with toothpick. Very good.
Wash and dry cucumbers. Place 4 into each of 4 (1-quart) sterilized jars. Into each jar, place 2 tablespoons dill seed, 1 teaspoon caraway seed, 1/2 teaspoon garlic and 1/4 teaspoon crushed red peppers. In large saucepan, bring water to a boil. Add vinegar, salt and alum. Pour over cucumbers to cover, leaving 1/4-inch headspace. Seal with lids. Process in water bath for 15 minutes. Let stand at least 8 weeks before serving. Yield: 4 quarts.
Combine 1 1/2 cups sugar and 1 1/2 cups water; cook 5 minutes. Pour into greased 9 x 13-inch baking pan.
In small pot, bring sugar and water to a boil. Whisk in cocoa, vanilla, salt and corn syrup. Continue whisking until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain. Cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk or over ice cream.
Mix together and drop on ungreased cookie sheet. Bake about 15 minutes at 375°.
Mix wine, sugar, oil and anise seed. Add flour and baking powder. Mix well. Roll and shape as you like. Bake at 375° for 15 to 18 minutes.
Saute together 4 minutes the onion, celery and butter. Add water chestnuts, mushrooms, soy sauce and peas. Heat a few minutes and serve.
Soak beans overnight. Add all ingredients and water. Bake at 350° for one hour or until done.
Place 2 tortillas on an ungreased baking sheet. Sprinkle evenly with cheese. Sprinkle with mild green chilies and salsa. Top with remaining tortillas. Bake at 450° for 4 minutes on each side. To serve, cut each tortilla into 8 wedges. Yields 16 wedges with 37 calories each wedge and 1.7 g fat.
Cook the first 4 ingredients all together until raisins are done, 5 to 10 minutes. Add the sugar and cornstarch. Cook until thickened. Let cool while making crust.
Drain peaches and pineapple. Add dry mix and Tang. Stir in thawed berries. Add bananas just before serving.
In bowl, combine eggs and Parmesan cheese. In medium skillet, scramble eggs in melted butter. Place 1 slice of ham on each muffin half. Top with 1/4 of scrambled egg, 2 tablespoons pizza sauce and 1 slice of Swiss and American cheese. Broil about 2 minutes or until cheese melts.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Mix dry ingredients, except sugar, thoroughly. Beat eggs until frothy. Add sugar, oil and vanilla. Beat until lemon colored, 3 minutes . Stir in squash. Add dry ingredients and mix just until dry ingredients are moistened. Pour into loaf pan. Bake 40 minutes. Cool on rack. Remove from pan after 10 minutes.
Crumble crackers. Add sugar and melted butter. Place in bottom of 13 x 9-inch dish. Save a cup of crumbs to spread over top when finished. Mix remaining ingredients and place on top of crust and sprinkle with remaining Ritz crackers. Chill at least 2 hours and then ready to serve.
Rinse macaroni with cold water and drain again. Combine mayonnaise, sour cream, lemon juice, grated onion, white pepper, salt, celery seed and dry mustard. Fold mayonnaise mixture into macaroni. Gently fold in imitation crab meat. If not moist enough, add more mayonnaise and sour cream. Keep refrigerated.
Prepare cake mix according to directions; bake in 2 (9 x 1 1/2-inch) round cake pans. Cool. Stir ice cream to soften; quickly stir in red food coloring and 1/2 cup of lemonade concentrate. Spread evenly in foil-lined 9 x 1 1/2-inch round cake pan. Freeze 2 to 3 hours, until firm.
Cream butter and sugar. Add eggs, salt, syrup, vanilla and nuts. Mix well. Pour into pie shell. Bake at 400° for 10 minutes. Reduce heat to 325°. Bake 50 more minutes, until firm.
Bone and remove skin from the chicken breasts. Sprinkle with salt and pepper. Melt butter or margarine in large skillet. Saute chicken until golden brown, about 15 to 20 minutes, turning occasionally. Add carrot sticks, lifting chicken so the chicken is on top of the carrots. Add 1/8 to 1/4 cup water. Cover and steam for 50 to 60 minutes or until chicken and carrots are tender. Ten minutes before chicken is done, cook broccoli according to package directions. Drain. Remove chicken to a warm platter or serving casserole. Arrange carrots on ends of a large platter and the broccoli on the sides. Put chicken in the middle, covering the broccoli stalks. Keep warm.
Place hash browns in bottom of 9 x 13-inch baking dish. Mix together soup and sour cream. Pour over hash browns. Sprinkle Cheddar cheese on top. Bake at 350° until cheese is golden brown and bubbly.
Mix honey and peanut butter. Gradually add dry milk, mix well. Form into balls with greased hands. Roll in crushed cereal. Chill until firm. Yields 30.
Mix oil, sugar, eggs and vanilla together using mixer. Mix well. Add flour, soda, salt and cinnamon to mixture. Mix well by hand. Add apples and nuts. Mix well. Pour into greased and floured loaf pans. Bake at 325° for about 1 hour. While hot, sprinkle with sugar.
In a small bowl, stir together nuts, raisins, marshmallows and chocolate pieces; set aside. In a large bowl with mixer at low speed, beat cake mix, eggs, mayonnaise and water until blended. Increase speed to medium. Beat 2 minutes. Fold in nut mixture. Grease and flour a large tube pan. Pour in batter. Bake at 350° for 1 hour. Cool on wire rack.
Drain pineapple, saving juice to heat. Heat pineapple juice and 1 cup buttermilk to boiling point. While liquid is heating, put Jell-O in large mixing bowl. Pour hot liquid over Jell-O and dissolve thoroughly, then add another cup buttermilk. Let cool until mixture begins to thicken. Then, add remaining ingredients and a few drops of almond extract. Mix thoroughly. Let set in refrigerator about 5 minutes, then pour into desired mold(s). Makes about 16 individual molds. Keeps well and can be frozen.
Roll into small balls and bake in hot oven (400° to 425°) for about 8 to 10 minutes.
Pour all ingredients except brown sugar and pineapple slices over beans and let stand overnight in refrigerator. Heat oven to 375°; put ingredients in an uncovered casserole and bake for 30 minutes. Place pineapple slices on top and sprinkle with brown sugar. Bake for 40 minutes. Serves 8.
Combine all ingredients in a medium bowl. Cover and refrigerate at least 1 hour. Garnish with a few chopped nuts. Serve with fresh vegetables or stuff into cherry tomatoes or mushroom caps.
Cream butter, sugar and eggs, one at a time. Add fruit previously cut and floured. Add salt, flour and flavorings, cut nuts and applesauce. Bake 3 hours at 250°.
Cook berries and water together and strain. Then add sugar and cook for 10 or 15 minutes. Pour in dish to set.
(May add a teaspoon of sugar for fruit pies.) Mix flour and Crisco to form small pea-sized pieces. Add water; mix. Form into 2 balls. Roll each on floured surface. (May be refrigerated for later use.)
Combine pudding and Cool Whip. Then combine the cake cubes. Put layer of cake cubes in glass bowl, then layer of pie filling and sprinkle almonds; repeat over and over.
Slice apples. Spread in sprayed oblong dish. Add water and sugar. Sprinkle cinnamon over this. Add cake mix on top. Sprinkle again with cinnamon. Add pecans. Slice margarine on top. Bake as is at 350° to 375° about 35 minutes. Cool. Cover with frozen topping, thawed.
Put vanilla bean in the bottom of 1 gallon jug (dark brown jug if available). Use a funnel and add coffee, sugar and boiling water, then add vodka. Invert once or twice. Invert weekly. Let set 2 to 4 weeks before drinking. Store in a dark cool place. Enjoy!
Combine semi-sweet chocolate chips, sweet cooking chocolate, marshmallow cream and walnuts in large bowl. Combine sugar, salt, butter and milk in large, heavy saucepan; heat to boiling stirring constantly. Boil 6 minutes, stirring often. Pour at once over chocolate mixture in bowl. Stir vigorously with wooden spoon until chocolate is melted and mixture is creamy. Pour into buttered shallow pan 13 x 9 x 2-inches; let stand a few hours to set. Cut into squares and store in tightly covered metal box.
Dissolve the sugar in the boiling water. Add the orange juice. Add 6 ounces water, pineapple, cherries and bananas. Mix all ingredients and put in freezer in individual cups for serving or freeze in large container. Check, stir and taste once an hour. Put in small dishes now! Thaw slightly before serving. Great for warm (hot?!) summer evenings.
Cook macaroni following package direction. Drain. Return macaroni to pan immediately. Stir contents of cheese packet into hot macaroni. Blend well. In large bowl combine remaining ingredients with macaroni; toss with fork and season to taste. Chill thoroughly before serving.
Mix sugar, shortening, peanut butter and eggs. Combine dry ingredients and add to egg mixture. Bake at 350° on middle shelf until golden brown.
Cut the onions in half and then slice them into 1/8 inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium low and cook stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Add all ingredients, except baking soda. Add small amount of thick milk, which you mix and add later.
Combine flour, cornmeal, salt and pepper in a plastic bag. Shake to mix. Place 2 or 3 pieces of chicken in bag. Shake well. Repeat procedure. Heat oil and oleo in a large skillet. Add chicken and brown on both sides over high heat (375°). Cover, reduce heat to medium and cook 20 minutes.
Butter sides and bottom of 9 x 13-inch baking dish. Place one sheet phyllo in dish; brush with oleo. Repeat with 5 more sheets of phyllo, keeping other covered to prevent drying. In a bowl, mix chicken, bacon, broccoli and cheese; spread over phyllo. In another bowl, whisk eggs, milks, salt and pepper; pour over chicken. Cover filling with one phyllo sheet, brush with oleo. Repeat with rest of phyllo. Brush top with remaining oleo. Bake, uncovered, at 375° for 35 to 40 minutes or until knife comes out clean.
Cut venison into pieces and melt fat in heavy frying pan. Add meat and garlic. Brown on all sides and arrange in dish. Put vegetables in remaining fat and cook for 2 minutes. Add salt, pepper and water. Pour over meat. Bake in slow oven until meat is tender.
Beat egg yolks until light colored. Add sweetened condensed milk and lemon juice. Pour in pie crust. Beat egg whites.
Arrange chicken breasts in a shallow dish so that pieces do not overlap. Cover with mushrooms. Combine undiluted mushroom soup, sherry and sour cream. Stir until well blended. Salt and pepper chicken. Pour soup mixture over chicken, covering. Dust with paprika. Bake at 350° for 1 1/2 hours. Goes well over rice.
Preheat oven to 350°. Mix ingredients together thoroughly. Press into loaf pan (8 x 4-inch). Bake 1 hour until juice is clear. Drain; let stand 5 or 10 minutes and serve.
Beat egg and sugar until smooth. Combine flour, baking powder and salt and stir into mixture. Add apples, nuts and vanilla. Bake in buttered pie pan or 8-inch square pan at 350° for 35 minutes. Serve cold with whipped cream.
Cream sugar and margarine, add egg, flour, stir well. Add vanilla and pecans, stir well. Put in greased pan and bake in 325° oven for 25 - 30 minutes This recipe may be doubled.
In saucepan, saute onions in margarine until tender. Reduce heat; add milk, cream cheese and Velveeta cheese. Stir until cheese is melted. Add broccoli. Microwave for 5 minutes before adding salt and pepper. Heat thoroughly, stirring occasionally.
Brown meat; drain. Add tomatoes, picante sauce, taco mix and chilies. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Spread half of mixture in bottom of oblong pan. Top with half the noodles. Spread half the Ricotta cheese on noodles and top with Cheddar cheese. Repeat layers and end with Monterey Jack cheese on top. Bake at 350° for 20 to 30 minutes.
Combine all ingredients and pour in 9-inch pie pan sprayed with release agent. Bake at 400° for 15 minutes and then at 350° for 45 minutes. Check for doneness after the first 45 minutes. (Some ovens may vary.)
Mix dry mixes, add oil and sour cream and blend together. Add eggs one at a time. Sprinkle a Bundt pan with cinnamon and sugar. Add batter and sprinkle top of cake with cinnamon and sugar. Bake in 350° oven for 45 to 50 minutes. Let cool in pan for 10 minutes. Turn out on serving plate and sprinkle with more cinnamon and sugar. Keep in a closed container. This cake is better the second day.
Mix sugar, milk, margarine and vanilla. Boil 3 minutes, stirring constantly. Remove from heat. Add marshmallow and peanut butter. Mix thoroughly and pour into buttered pan.
Cook apples until tender and mushy before adding spices and sugar. After adding sugar and spices, cook about 11 or 12 hours on high. Stir occasionally, leaving lid cracked open after adding sugar and spices. Put into jars and seal.
Flour chicken and sprinkle with salt and pepper. Brown in skillet with oil. Remove and place in shallow baking dish. Discard excess oil. Add chicken broth and lemon juice to skillet and heat. Pour over chicken. Sprinkle with parsley flakes and capers. Heat in a 325° oven for 20 minutes.
Dissolve arrowroot powder in cherry juice and water. Cook until thickened, adding another cup of juice. Then add sour cherries, honey and almond extract. Let simmer 1 minute. Cool. Pour into baked Stir-N-Roll Pie Crust Shell. Place in refrigerator to chill. Serve with homemade ice cream or fresh grated coconut.
Drain kraut and mix the pimento, celery, onions and pepper. Bring to a rolling boil the sugar, vinegar and celery seed. Pour this over the first mixture and let cool. Refrigerate 24 hours, then serve.
Shape sausage into balls, brown and drain. Add rest of ingredients. Bring to simmer, cover and heat through.
Boil chicken, debone and cut into bite size pieces. Cook broccoli. Grease casserole dish and spread broccoli on the bottom. Sprinkle with cheese and add the chicken. Sprinkle with more cheese. Mix soup, mayonnaise , sour cream, Cheddar cheese, lemon juice, curry powder, salt and pepper to taste. Pour mixture over chicken. Sprinkle with Parmesan cheese, paprika and dot with butter. Bake at 350° for 30 to 40 minutes, uncovered.
Cut potatoes and carrots into chunks; put into pan with water. Cook while you prepare other ingredients. In large skillet, add oil and heat. Wash and cut chicken into 2-inch pieces. Coat in flour mixture. Add to oil; brown on all sides. When browned, put into large casserole dish. Add chopped onions to skillet and saute. Add the broth and soup to onions and heat. Also, add 1 can water. Put potatoes and carrots into casserole. Pour heated onion mixture over the chicken, potatoes and carrots. Salt and pepper to taste.
Cream butter and sugar first. Add eggs, one at a time. Add flour, one cup at a time; add flavoring. Do not beat over 4 minutes. Grease and flour pan. Preheat oven for 5 minutes at 350°. Bake for 1 hour. If browning too fast, place a pan of water under cake.
Mix crumbs, 1/4 cup sugar and 1/4 cup melted butter; press into a 9-inch square pan.