HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until clear and thick. Set aside and let it get cold. Beat egg whites at high speed until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low speed; add vanilla; gradually add cold starch mixture. Turn mixer to high speed again, beating well. Spread on pie. Bake at 350° about 10 minutes.
Cream sugar and shortening. Add eggs, chopped bananas and milk, then add salt, soda and flour; mix well. Last add vanilla and nuts. Bake in layers or long pan. Bake at 350° for 35 minutes or until baked.
Saute onion in 1 tablespoon margarine; add rice, cheese, broccoli and soup. Bake at 350° for 45 minutes to 1 hour.
Brown sausage and drain off excess fat. Mix eggs, milk, salt, pepper, and oregano. Spray 9x13 pan lightly with Pam. Roll out crescent rolls in bottom of 9x13 pan. Sprinkle sausage over crescent rolls. Pour egg mixture over sausage. Top with cheese. Bake at 350° for 35-40 minutes.
Mix sugar and cocoa. Add cream. Bring to boil. Stir constantly. Cool over medium to low heat. Test by dropping in a cup of cold water. When mixture forms a hard ball, remove from heat, add marshmallow, peanut butter and margarine. Beat for about 20 minutes or until everything is well melted. Add pecans. Pour in buttered pan. Cool and cut.
Brown meat. Drain. Stir in tomato sauce and seasoning mix. Simmer 5 minutes. Press crescent roll dough into bottom and sides of ungreased pizza pan, pressing edges together to seal. Prick bottom and sides with fork. Bake at 375° for 10 to 12 minutes, or until golden brown. Cover with meat mixture; top with shredded cheese. Continue baking until cheese is melted. Slice into pie wedges. After your piece is on the plate, add your lettuce, tomatoes and other ingredients as you desire.
Combine the ground beef, bread crumbs, egg, herb seasoning, salt and pepper. Mix well. Divide meat mixture into 4 equal parts. Shape each into a ball. Press each ball down slightly. Roll each meatball in rice. Place in a casserole dish. Combine the tomato sauce with the broth or water. Pour over the meat balls. Cover. Bake for 35 to 45 minutes or until the rice and meat are cooked.
Spray pan (9 x 13-inch) with Pam. Place chicken in pan. Rub oil all over chicken. Sprinkle with all spices on both sides. Bake at 350° for 45 minutes, or until done.
Put apples in bottom of baking dish. Pour water over apples, then dot with butter and cinnamon.
Mix peanut butter, sugar and corn syrup and bring to a boil. Add in Rice Krispies. Spread mixture evenly in a buttered 9 x 13-inch pan. Melt chocolate and butterscotch chips together. Spread over top of Krispies (like icing).
Brown sausage; pour off drippings. Add onion, green pepper and garlic. Simmer until tender. Add remaining ingredients except cheese. Pour into baking loaf. Sprinkle cheese on top. Bake at 350° for 1 1/2 hours.
Mix sugar and flour together in large mixing bowl. In a saucepan, combine margarine, cocoa, shortening and water. Bring mixture to a boil. Mix with flour and sugar in bowl. Mix well. Add buttermilk, eggs, cinnamon, soda and vanilla. Pour into greased and floured 9 x 13-inch pan. Bake at 375° for 30 minutes or until cake tests done. Frost while warm.
In a large mixing bowl, combine cake mix and pudding mix. Add water, oil, eggs and sour cream. Mix well until moist. Fold in chocolate chips and nuts. Pour into Bundt pan. Bake for 55 to 60 minutes in 350° oven. Cool for 5 minutes. Remove from Bundt pan.
Mix soup, mustard and seasonings together; add salad oil and sugar. Mix well with carrots and peppers and let stand overnight. Keeps for 2 weeks.
Fry hamburger and onions. Add cooked macaroni and corn, then tomatoes. Add chili powder. Simmer about 1/2 hour.
Mix and beat 4 minutes. Bake in 9 x 13-inch pan 25 to 30 minutes at 350°. Poke holes in cake and frost with 1 1/2 ??? powdered sugar and 4 tablespoons lemon juice.
Saute peppers, onion and okra in plenty of chicken fat or butter. Add meat, tomatoes and water according to whether you expect to make stew or soup. Simmer gently for at least 2 hours. Waterless cooker is ideal as it conserves fluid. Serve with rice cooked dry. Splendid for a supper party as it can be prepared long before rush of last minute duties. Ham and veal can also be used for gumbo instead of chicken.
Melt chocolate squares and shortening. Mix all ingredients together in bowl. Pour into an 8 x 8-inch pan. Bake at 350° for 25 minutes. Let cool; cut into squares.
Mix thoroughly. Roll thin and cut into shapes. Bake on greased baking sheet at 350° to 375° for about 8 minutes.
Combine first 9 ingredients in a large Ziploc bag. Mix well. Add chicken and shake to coat well. Refrigerate overnight, turning once. Grill or broil 4-inches from heat, turning once (5 to 8 minutes per side).
In a large bowl, combine mayonnaise, celery, mustard, poppy seeds and salt. Fold in chicken. Cover and chill for 3-4 hours. Top with pecans before serving.
Combine flour, salt, shortening and baking powder to a fine consistency. Add dissolved baking soda to molasses. Beat with a spoon until light in color and foamy. Add molasses mixture to dry ingredients. Add 1/3 cup milk; stir. Mix and roll out in desired thickness. Bake at 375° for 20 minutes.
Mix sugar, flour and cocoa. Add egg yolks. Gradually add milk, mixing well. Cook over medium heat until thick. Remove from heat. Add margarine and vanilla. Pour into baked pie crust. Cover with meringue. Brown in oven at 350°.
Cut pork into 3/4-inch pieces and marinate in vinegar, pepper and salt for at least 1/2 hour. Drain and quickly brown in hot oil. Remove and in the same pot, saute onions, peppers, garlic and sausage links. Add saffron and tomato puree. Return the pork to the pot and cover with dry sherry. Cook at least 2 hours. Half hour before serving, add the raisins, olives, almonds and Worcestershire sauce. Serve over rice. This should serve 12 or more. Be sure and use a large pot.
Layer cooked chicken in the bottom of a 13 x 9-inch pan. Put frozen broccoli over chicken. Put the 2 cans of soup over the broccoli. Spread the Cheddar cheese over soup. Top with onion rings. Bake for 1 hour at 350°.
Have beef cut 1 or 1 1/2 inches thick. Wipe with a cloth. Rub seasoned flour (flour mixed with the salt and pepper) into steak or pound in with wooden mallet. Brown meat in a little fat in a heavy skillet or Dutch oven (brown on all sides). Add veggies; cover and simmer gently for about 1 1/4 hours, or until meat is tender.
Mix all ingredients in a large bowl. Pam 2 large or 4 small loaf pans. Pour in batter. Bake at 350° for 1 hour.
Spread cranberries on unbaked pie crust; sprinkle with nuts and brown sugar. Beat egg until thick; gradually add granulated sugar, beating until blended. Add flour and butter and beat well. Pour over cranberries. Bake for 45 minutes at 325°. Serve with Cool Whip on warm pie. Enjoy!
Preheat oven to 350°. Lightly coat a 9 x 9-inch baking pan with vegetable cooking spray. In large mixing bowl, mix all ingredients until well combined. Press mixture firmly into prepared pan. Bake 30 minutes or until lightly browned and firm.
Place skinless chicken breasts in a large casserole dish. Do not stack. Sprinkle chicken with paprika. Slice onions over chicken. Sprinkle grated cheese over chicken. Mix together celery and chicken soups. Spoon over chicken. Cover with foil. Bake at 325° for 2 1/2 hours. Can be baked at 250° for 4 hours.
Melt margarine; add flour and sugar and mix well. Add eggs, buttermilk and vanilla. Pour into two unbaked pie shells. Top each pie with chopped pecans. Bake for 20 minutes at 375°. Turn oven down to 300° and bake for an additional 45 minutes or until center of pie is set.
Peel as many potatoes as needed for 1 meal, then cut into cubes. Let them cook until half done. Cut up smoked sausage into slices. Add to potatoes and let cook until done.
Mix sour cream, onion soup and eggs together. Add spinach and mix thoroughly. Place in greased 2 1/2-quart casserole. Bake, uncovered, at 350° for 45 to 50 minutes or until firm in the middle.
Beat together cream cheese and honey until well mixed. Stir in peanut butter; mix well. Gently fold in whipped topping. Spoon into crust. Using a microwave, melt chocolate and vegetable oil in a glass measuring cup for 1 1/2 minutes; drizzle over pie. Chill 4 hours. Refrigerate leftovers.
Make hamburgers, omitting seasonings. Brown on both sides in skillet. Meanwhile, combine the ingredients listed. Drain fat from patties. Add sauce, cover and simmer for 5 to 10 minutes.
When using a whole chicken: cook until done, remove skin, remove chicken from bones. Keep broth that chicken made while cooking. Add to the chicken broth: sour cream, and soup. Add the stuffing. (Do not mix the Stove Top as you usually do.) Just add to the broth and chicken with the other ingredients. Mix all together. Let cook for about an hour in the crock-pot, or to as hot as you desire. Ready to eat.
Combine all ingredients. Bake in casserole dish for 1 hour at 350°. Excellent.
Defrost veggies. Cook bacon and crumble. In a large bowl, combine Cheez Whiz and celery soup and microwave until melted and creamy. Mix all ingredients together and put in a 9 x 13-inch pan, sprayed well with Pam cooking spray. Bake 1 hour at 350°, stirring every 20 minutes, to prevent sticking.
Heat oven to 350°. Line 24 muffin cups with baking cups. Spoon flour in measuring cup; level off. In a large bowl, combine all ingredients except peanut butter cups. Mix at low speed until moistened. Beat 2 minutes at medium speed. Fill muffin cups until top edge	of each cup is even with the batter. Bake for 18 to 28	minutes (or until muffins spring back when lightly touched).
Place chicken in large pot. Add water, 1 teaspoon salt, onion, carrot and celery. Simmer, covered, until tender, 2 to 3 hours. Remove chicken. Strain and reserve broth. Strip chicken from bones. Combine flour, onion salt, celery salt, pepper and remaining 1 teaspoon salt with 1/2 cup of the chicken broth. Mix until smooth. Put 3 cups broth in a skillet. Heat and add flour mixture, using wire whisk. Cook over medium heat until thickened. Add chicken; blend well. Pour into pie crust. Top with pie crust. Cut vents and seal edges. Bake for 45 minutes at 400°. Serves 6 to 8.
On a round pizza pan or large round plate, spread bean dip. Layer mashed avocados over the bean dip; sprinkle with lemon juice. Mix sour cream, mayonnaise and taco seasoning mix, then spread over avocados. Chop green onions and tomatoes for the fourth and fifth layers. Spread olives on top. Sprinkle with Cheddar cheese; garnish with sliced avocados. All you need are chips to dip.
Melt butter in 13 x 9-inch pan. Add Rice Krispies, coconut and nuts. Bake 30 minutes at 300°. Stir in brown sugar. Spread 1/2 of mixture on bottom of pan. Add ice cream. Sprinkle remainder of mixture on top. Freeze.
Brown meat, onion and bell pepper. Sprinkle with chili powder and garlic salt; drain. Add soups, sauces and jalapeno pepper which has been chopped fine. Blend well. Bring to a boil, then simmer for 5 minutes. Place a layer of chips on bottom of 9 x 12-inch baking dish. Pour 1/2 of meat mixture over chips. Add a layer of chips, then remaining meat. Top with grated cheese. Bake in a 350° oven until cheese melts.
Arrange these ingredients in layers in large, flat pan, approximately 8 x 12-inches:
In a bowl, dissolve candies in water (reheat if necessary). Add gelatin; stir to dissolve. Stir in applesauce. Pour half into an 8 inch square pan that has been lightly coated with nonstick cooking spray. Refrigerate until firm. Cover and set remaining gelatin mixture aside at room temperature. Meanwhile, combine the cream cheese, mayonnaise, pecans and celery; spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer. Chill overnight.
Add onions, peppers and butter to the drained ground beef. Saute until tender. Add tomatoes, rice and seasonings. Cover and bake in a 300° oven for 45 minutes or until done.
Brown ground beef with onions; drain well. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, for 3 hours.
Cream margarine and sweetener. Add eggs and mix well.. Add melted chocolate. Beat until smooth. Add flour, baking powder, salt and vanilla. Mix well. Fold in nuts. Bake in 8 x 8 x 2-inch pan at 350° for 30 minutes.
Prepare jello according to directions. Add all ingredients. Chill. Save pineapple juice.
Wrap chicken in foil. Bake in a 400° oven. Cut tortillas into 1-inch squares. Mix soups, milk, onion, chilies and about 2/3 of grated cheese. Add chicken and a couple of spoons of chicken liquid. Butter a large casserole. Put in layers the tortillas and chicken mixture; top with remaining cheese. Let stand in refrigerator for 24 hours, if desired. Bring to room temperature. Bake at 300° for 1 to 1 1/2 hours.
Cut slices of	bread in 5 sticks. Heat oven to 200°. Place bread strips in oven for 1 hour. Heat peanut butter and oil in double boiler, stirring until blended. Dip 2 bread sticks at a time and roll in powdered sugar and graham crumbs mixture. Place on wax paper to dry. Store in a can and refrigerate.
Drain all fruit real good. Add dried pudding to Cool Whip and mix. Combine Cool Whip mixture with fruit and mix together. Chill.
Grease and flour a 9-inch tube pan. Slice apples. Mix with 4 teaspoons sugar and 2 teaspoons cinnamon. Beat eggs. Gradually beat in sugar, then oil. Sift flour, baking powder and salt. Add to beaten mixture in small amounts, alternating with oil and orange juice. Pour 1/4 of batter into pan. Arrange 1/3 of apples on top. Sprinkle with 1/3 of cinnamon mixture. Repeat layers using 1/4 of batter each time and half of the remaining apples. Make last layer batter. Bake at 350° for 1 hour.
Combine mayonnaise, egg, flour and milk; mix well. Stir in crab meat, cheese and onion. Pour into pie crust. Bake at 350° until set, about 45 minutes. Serves 6.
Cream together cream cheese and margarine. Add confectioners sugar. Mix and add vanilla and pecans. Spread between layers and on top of cake.
Grind all ingredients and add salad dressing until it is the right consistency. Add juice from peppers if desired.
Stir mayonnaise, lemon juice, lemon peel and dill weed until well blended. Place fish on greased grill or rack of broiler pan. Brush with 1/2 of sauce. Grill or broil 5 to 8 minutes. Turn and brush with remaining sauce. Continue to grill or broil 5 to 8 minutes or until fish flakes easily with a fork. Makes 4 servings.
Clean mushrooms set aside. Combine flour, pepper, salt, and eggs, beat with a fork to form a batter. Using a medium skillet, heat oil. Dip mushrooms in batter, fry for about 3-5 minutes or until golden brown. Serve hot with gravy.
Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed for 3 minutes, scraping bowl occasionally. Pour into greased and floured 9 x 9 x 2-inch pan. Bake at 325° for 50 minutes. Serve with whipped cream or applesauce, if desired. May be frozen up to 6 months. Yields 1 loaf.
Saute onion and celery in margarine. Blend soups with milk. Mix with rice, broccoli, mushrooms, chicken, onion and celery. Spread in 9 x 13-inch baking dish and bake for 30 minutes at 350°. Sprinkle grated cheese on top while hot. Serves 10 to 12 people.
In a medium bowl, stir together graham cracker crumbs, confectioners sugar, peanut butter and melted butter. Press firmly into the bottom of a 9 x 13-inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Mix ingredients well in order given. Drop by teaspoon onto cookie sheet. Bake in a 375° oven for 10 to 12 minutes. You may add chopped nuts to the mixture if you like.
Blend sugar, margarine and egg substitute. Stir in graham crumbs, apple and walnuts until blended. Spread batter into greased 8 x 8 x 2 inch pan. Bake at 350 degrees for 40 - 45 minutes. Sprinkle with powdered sugar.
Dissolve jello in water and cool. Add oil, salt and extract. Beat in eggs. Add to cake mix; beat 2 to 3 minutes. Bake at 350° for 35 to 40 minutes.
Melt butter; mix with sugar. Add eggs, one at a time. Add milk, 3 1/2 cups flour, soda and salt, mixing alternately with first mixture. Add chopped orange slice candy, dates and nuts. With the reserved 1/2 cup flour, dust fruit and nuts; fold into cake mixture. Bake at 325° for approximately 2 hours.
Mix all ingredients together and pour into a greased 9 x 12-inch dish. Bake at 350° for 45 to 60 minutes, until slightly brown.
Mix together and refrigerate. Serve with pineapple, cantaloupe, strawberries, etc.
Soak gelatin in 1/4 cup cold water. Heat soup to boiling point. Dissolve cream cheese in soup (it helps if cream cheese is room temperature). Put gelatin in soup-cream cheese mixture; cool slightly. Add mayonnaise, celery, onion, shrimp, salt and pepper. Put into mold and congeal.
Cream together margarine and brown sugar. Add flour, vanilla and egg. Mix all ingredients together well. Roll out dough and cut into favorite shapes. Bake in 350° oven. Bake until light in color.
Mix 3 tablespoons flour, salt and pepper; coat meat. Melt shortening in heavy saucepan; add meat and cook over moderate heat until lightly browned on all sides. Remove meat from pot and drain off fat. Add water, vinegar, onion, lemon, bay leaf and spices; mix well. Return meat to pot; cover and simmer 2 3/4 hours. Add raisins and cook 1/2 hour until meat is fork-tender. Remove meat to platter. Use juices and enough water for 2 1/2 cups liquid. Use with gingersnap crumbs and 2 tablespoons flour to make gravy.
Heat oven to 350°. Grease 1 (9 x 13-inch) cake pan. Dump pineapple into prepared pan and spread evenly over bottom. (Do not put all the juice.) Dump cherry pie filling over the pineapple. Sprinkle entire box of cake mix (dry) evenly over pie filling. Melt butter and pour over cake mix. Sprinkle coconut on top of this. Sprinkle walnuts over the top. Bake for 1 hour. Do not mix!
Preheat oven to 400°. Stir dry ingredients. Blend in margarine. Add beaten egg. Add raisins. Gradually add milk until dough is workable and can be rolled into a ball. Take out of bowl and flatten by hand onto a floured surface to 1-inch thickness. To shape scones, use cup or juice glass. Place onto a floured cookie sheet. Bake 15 to 20 minutes until golden brown. Yield: 2 to 2 1/2 dozen.
Combine all ingredients, except cottage cheese; mix well. Lightly stir in cottage cheese. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Cook noodles in salted water and drain. Set aside. Saute onion and pepper in margarine. Add remaining ingredients, except almonds and mix well. Stir in noodles and put into greased 1 1/2-quart casserole. Bake 40 minutes at 350°.
Combine all ingredients in processor; blend briefly to combine. Processed batter can be used immediately or stored in refrigerator overnight.
Mix potatoes, pineapple, nuts, salt and sugar. Make three layers of potatoes mixture with marshmallows between each layer. Top with bits of butter and more sugar. Bake at 350° for 30 minutes. Yield: 10 servings.
Mix peanut butter, confectioners sugar and margarine together and knead like bread dough. Form into 1-inch balls. Melt chocolate pieces and paraffin. Put toothpick in peanut butter balls and dip in chocolate leaving part of the peanut butter showing at the top to look like a buckeye. Set on wax paper and remove toothpick. Let dry until chocolate is hard and shiny.
Cover beef with water in large pot. Cook, covered, for 2 to 3 hours. Pour off water. Cover with fresh water. Bring to boil. Add potatoes, turnips, carrots and onions. Simmer 30 minutes. Add cabbage. Cook until tender. Arrange meat and vegetables on large serving platter. Serve with broth or mustard and horseradish.
Bake cake according to directions on package. Prepare pudding according to package using 5 cups of milk. In a large punch bowl put 1/3 of cake (crumbled) in bottom. Top with 1/3 pineapple with juice, 1/3 pudding, 1/3 pie filling and 1/3 whipped topping. Repeat layers 2 more times ending with whipped cream. Will serve a large group.
Mix together and microwave 4 to 6 minutes to a mashed potato consistency. Cool on a plate covered with a dampened cloth. Knead. This can be colored.
Combine all ingredients except noodles. Refrigerate overnight or at least 4 hours. Before serving, add the Chinese noodles.
Heat oven to 450°. Beat egg whites, cream of tartar and salt until foamy. Add sugar slowly; beat to a very stiff meringue. Grease 9 x 13-inch Pyrex pan. Add meringue. Place in oven; turn off the heat immediately. Do not open door. Leave in oven overnight.
In a large boiling pot, boil chicken in approximately 1/2 gallon of water. Debone chicken and put back in broth. Add 1 to 1 1/2 stacks of crumbled saltines (to thicken soup), 3 chipped hard-boiled eggs and 1/2 gallon milk. Salt and pepper to taste. Soup is ready after bringing to a boil.
Combine cornstarch, sugar and ginger and stir in soy sauce. Pour mixture over meat and stir. Cut green peppers and tomatoes into 1/2-inch strips. Quickly brown beef strips in hot oil and remove from pan. Reduce heat. Add green peppers, garlic and water to pan and cook until pepper is tender-crisp, 5 to 6 minutes. Stir in meat and tomatoes and heat through. Yields 4 servings.
Cut cabbage into 8 equal quarters, leaving in the core. Lay flat in a large skillet. Pour apple juice over cabbage and add salt and nutmeg. Cook over medium heat 10 to 15 minutes, covered, until cabbage is crisp-tender. Drain off liquid. Mix together cheese cubes, sour cream and Cheddar cheese. Pour over the top of cabbage wedges. Sprinkle on croutons; cover and place skillet over low heat 5 to 10 minutes, until cheese is melted. Serve hot. Makes 6 to 8 servings.
Bring sugar, Jell-O, pineapple and cranberries to a boil. Remove from heat and add fruit, marshmallows and nuts. Pour into oblong dish. Chill until set.
In large skillet brown steak on both sides in shortening. Remove; saute onions and green pepper until tender in same skillet. Stir in ketchup and remaining ingredients; add meat. Cover and simmer 50 minutes or until tender, basting occasionally. Remove steak to cutting board; slice very thinly on diagonal, across the grain. Skim excess fat from sauce if necessary. Makes 4 servings (about 1 2/3 cups sauce).
Combine chili beans, pepper, olives and onions. Spread over chips. Spread sour cream over mixture. Top with cheeses, mushrooms, olives and chips. Cover with foil; bake at 375° for 15 minutes. Uncover; bake for 20 minutes.
Melt butter in saucepan. Add peanut butter and confectioners sugar. Mix and press into an 8-inch pan. Melt the Hershey bar and pour over top. Let cool for about 2 hours. Cut in squares.
Melt magarine with sugar in microwave on High one minute. Beat well, then add eggs. Beat well again. Mix buttermilk with soda. Mix all together with flour, about 2 minutes in electric beater. Add bananas, pecans or walnuts and vanilla.
Saute pepper and mushrooms. Fry bacon. Remove bacon and brown meat in part of fat. Add all other ingredients. Cook spaghetti in salt water and drain. With large fork mix together. Place in oblong dish. Place in refrigerator overnight. Three hours before cooking, remove from refrigerator. Bake 45 minutes with cheese on top.
In a saucepan, melt butter or margarine. Stir in pumpkin. Stir in milk, chicken bouillon granules, allspice and 1/4 teaspoon pepper. Bring mixture to boil, stirring constantly. Pour soup into individual soup bowls. Top each serving with the croutons. Makes 4 servings.
In a large skillet, cook broccoli and onion in oil until tender. Remove from heat; stir in cream cheese, Parmesan cheese, egg and salt.
Marinate chicken in soy sauce, garlic and sesame seed. Grill until done; cut into bite-size pieces. Boil and drain pasta.