HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip egg whites with electric beater, starting at low speed. Add cream of tartar and sugar. Beat until peaks (soft) are formed. Beat 15 minutes at medium speed. Put one cup mixture aside; this will be used for glaze. Fold in ground pecans with a wooden spoon. Heat oven to 275°. Bake on cookie sheet lined with wax paper. Drop by teaspoon on paper. Use reserved egg whites as a glaze. Garnish with a 1/2 pecan or Hug candy or can be left plain. Bake 20 minutes. Glaze should be light brown, but soft. Slide paper on a table which has been moistened with water. Lift cookies gently with spatula.
Vegetables should be a mixture of broccoli, cauliflower and carrots, thawed and drained. Combine cheese and 1/4 cup butter in saucepan; heat over medium heat until melted and smooth, stir often. Place vegetables in a 1-quart casserole dish. Pour cheese mixture over casserole and mix well. Melt remaining butter and mix with cracker crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20 to 25 minutes.
Temperature: 375°. Time: 20 minutes. Servings: 18 biscuits at 1 1/2-inches, 12 biscuits at 2-inches.
Mix flour, sugar, butter and eggs in a large pan. Add chopped nuts and fruits. Line cake pans with brown paper and grease paper. Put a pan of water in the oven while baking. Will fill 2 angel food cake tins. Bake at 300° for 4 hours. Remove from pans. Wrap with cheesecloth and soak.
Beat 4 egg yolks with 1/2 cup sugar and 1/2 teaspoon salt. Add hot water slowly and cook in double boiler until thick. Add one envelope of gelatin dissolved in cold water and stir; cool. Add 1/4 cup rum and 1/2 teaspoon nutmeg. Beat egg whites gradually adding 1/2 cup sugar. When custard has thickened, fold in egg whites. Line pie pan with graham crackers. Pour in custard mixture. Top with 1/2 pint whipped cream. Place in refrigerator until cold. Top with grated unsweetened chocolate.
Melt butter in large pan. Blend in flour until smooth. Slowly stir in chicken broth and pepper; simmer for a few minutes. Add milk gradually. Stirring constantly, cook slowly until thickened. Do not boil. Add crab meat and salt to taste. Remove from heat. Makes 2 1/2 quarts.
Brown ground beef. Saute onions and bell peppers. Mash up chili beans. Add taco sauce. Add peppers and cheese. Add chili powder, if desired.
Mix together tomatoes, onions, peppers and salt. Let stand 1 to 2 hours. Mix together sugar and vinegar. Pour over tomato mixture. Heat through and seal in jars. Do not cook.
Microwave peeled/quartered apples, cinnamon and nutmeg for 2 to 4 minutes to start them softening. Roll 1 slice of apple in 1 crescent roll. Place all in a sprayed 11 x 17 pan. Melt butter and mix with sugar, vanilla and trailings of cinnamon and nutmeg. Pour over dumplings and then pour 1 can of Mountain Dew over whole thing. Bake at 350° for approximately 45 minutes, until brown and bubbly.
Mix all ingredients, except crackers, in a large bowl. Add crackers; stir and keep mixing until crackers are all covered. Can be eaten right away or stored until later. Store in an airtight container.
Saute onion and garlic in olive oil until glazed. Add tomatoes, herbs, tomato paste and wine. Simmer for at least 1/2 hour. Season with salt and pepper.
Mix cake as directed on package. Put in 9 x 13-inch greased pan. Top with rhubarb and sprinkle sugar over rhubarb. Put whipping cream over all and bake as directed on cake box.
Melt margarine. Mix sugar and flour together. Pour in margarine and stir. Add milk, vanilla and beaten eggs and stir. (Stir in coconut, if desired.) Pour into greased and floured baking dish (9 x 11-inch) and bake at 375° for 35 minutes.
Cream the cream cheese and milk. Spread in a 2-inch serving dish. Brown ground beef and taco seasoning. Spread over cheese mixture. Mix onion, tomatoes and green chilies. Spread over meat. Sprinkle cheese over top.
Bring sugar, margarine, syrup and salt to a boil. Boil 2 minutes on High in microwave oven. Remove from oven and stir in soda. Put popcorn in a large brown bag. Pour syrup over popcorn. Fold top of bag and place in microwave on High for 4 to 4 1/2 minutes. Remove bag from oven every 45 to 50 seconds and shake. Spread caramel coated corn on waxed paper to cool. Store tightly covered.
Boil chicken and cool. Chop chicken and add remaining ingredients. Mix and chill. Use on croissants or just plain bread.
Mix well all the ingredients and pour mixture into an unbaked pie shell. Bake 30 minutes at 350°.
Combine all ingredients. Shape pipe cleaners into a circle with a handle. Blow bubbles through the pipe cleaner loop. This is great fun!
Mix and pour over meat. Let set overnight. Cut meat (chicken breast or steak) in about 1-inch pieces. Place meat, bell peppers, onions and mushrooms on skewers. Cook meat on grill.
Boil shrimp with garlic and salt in 3 cups of water for 4 to 5 minutes; drain, reserving liquid. Shell and devein shrimp. Return shells to reserved cooking liquid and boil down until liquid measures 1 1/2 cups. Strain and reserve broth.
Place marshmallows, chocolate	chips,	Hershey bar and walnuts in largest mixing bowl. Place in saucepan the evaporated milk, sugar and butter and boil 6 minutes. Be sure to boil exactly 6 minutes from beginning rolling boil. Pour over ingredients in bowl, beating (mixing briskly) until marshmallows and chocolate are dissolved. Pour in large buttered pan and cool. Store in closed container.
Combine soup, milk, salt and pepper. Alternate potatoes, onion and cheese in an 8 x 10-inch greased baking dish. After one layer of potatoes, onion and cheese, pour on 1/2 of soup mixture. Add the rest of the potatoes, onion and cheese. Top with remaining soup mixture. Bake at 300° for about 1 1/2 to 2 hours.
Make an opening in side of each piece of chicken. Place a piece of cheese inside opening. Spread mayonnaise lightly on each piece of chicken. Mix crumbs and onion soup mix. Roll chicken in crumbs. Place on rack in baking pan. Bake 55 to 60 minutes at 350°.
Cut biscuits into small pieces. Butter a Bundt pan with lots of butter. Place a layer of biscuits, then sprinkle the raisins, sugar, cinnamon and nut mixture. Place another layer of biscuits, then mixture, until all is used. Bake for 30 minutes at 325°. Tip down at once. Pinch off bite size pieces to eat.
Scald milk. Combine with shortening, sugar and salt. Cool to lukewarm . Add yeast and stir well. Add eggs, then flour and milk to make a smooth, soft dough. Knead lightly on floured surface. Place dough in warm, but not hot, greased bowl. Cover and place in warm, dry place. Avoid drafts and let rise until doubled in bulk.
Brown beef and drain. Add chopped onion, celery and peppers. Mix together and pour in large casserole. Mix together other ingredients and pour over meat mixture. Top with grated cheese. Cover and bake 45 minutes to 1 hour at 325°.
Whip cream and fold in fruits and marshmallows. Mix powdered sugar and mayonnaise and add to fruit mixture. Freeze in flat 9 x 10 inch pan. Cut in squares and serve on lettuce leaves.
Heat oven to 375°. In a small mixer bowl combine egg whites and salt. At high speed, beat to soft peaks. Gradually add sugar, continuing to beat at high speed until very stiff peaks form. Gently fold in chocolate chips and vanilla. Drop by half teaspoons onto 2 heavy greased cookie sheets. Place sheets in oven. Immediately turn oven off!!! Leave in oven overnight with oven door closed. Do not peek. Make before going to bed.
Mix all ingredients, except pecans, and pour into pie shell. Decorate top with pecans. Bake at 350° for 30 to 40 minutes.
Add together in large roaster. Place in oven at 350° for 4 1/2 to 5 hours, stirring frequently. Put in jars.
In large pot, put water and all seasonings. Bring to boil. Add potatoes and onions. Cook until potatoes and onions are fork-tender. Add corn and cook about 5 minutes. Add shrimp and cook until slightly done. Remove from heat and let set about 15 minutes for seasoning to go through shrimp and vegetables.
Brown pork chops; place in casserole dish. Place onions on chops; sprinkle with salt. Add rice on top. Combine soups; pour over rice. Add water. Cover and bake 1 hour at 350°.
Melt margarine, adding seasoned salt or onion salt and chili powder. Use a large flat roaster pan, top and bottom. Drizzle mixture over top of cereal mixture in each the top and bottom of the roaster pan. Bake in 250° oven for 2 hours, stirring every 15 minutes. Store in airtight containers.
Line an 8-inch square pan with buttered foil. In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed. Spread in foil lined pan. Sprinkle with reserved candy bar. Refrigerate 1 hour or until firm. Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
Cook sausage in a large skillet coated with cooking spray until browned; drain. Add garlic and remaining ingredients, tossing gently. Cover and cook over medium heat 10 minutes, stirring occasionally. Makes 4 servings.
Combine sifted dry ingredients. Make well in center. Add eggs, carrots and oil. Mix well. Add nuts. Pour into ungreased tube pan. Bake at 350° for 50 minutes. Cool.
Let the yeast and water stand a little. Mix juice, sugar and some water together in a bowl to melt sugar a little, then add yeast mixture. Pour into a clean glass vinegar jug. Fill with water to neck of jug to make 1 gallon.
Brown chicken in butter. Sprinkle with seasoning salt. Place in greased baking pan. Combine soup and sour cream and drop on each chicken breast. Sprinkle with crackers and poppy seed. Bake at 350° for 30 minutes, uncovered.
Lay apples in buttered cake pan. Combine sugar, salt, 1 tablespoon flour and cinnamon. Sprinkle over apples. Mix oatmeal, baking powder, 3/4 cup flour, brown sugar, baking soda and butter. Mix together until crumbly. Put over apples. Bake at 350° for 30 minutes or until apples are tender and top is browned.
In a medium saucepan, sprinkle unflavored gelatin over 1 cup cranberry-raspberry juice and let stand 1 minute. Stir over low heat until gelatin in completely dissolved, about 5 minutes. Stir in sugar until dissolved. In a large bowl, blend remaining 1 cup cranberry-raspberry juice, soda, gelatin mixture, lemon juice and orange peel. Chill, stirring occasionally, until mixture is consistency of unbeaten egg whites, about 60 minutes. Fold in berries. Pour into 6-cup bowl or mold. Chill about 3 hours. Serve with sour cream, if desired.
Chill small bowl and beaters. Combine dry milk with ice water and beat until stiff. Add vanilla and sugar. Serve immediately.
Chop chicken into small pieces; add remaining ingredients as given. Place in a greased loaf pan and bake in oven until firm, 25 to 30 minutes. This loaf may be mixed and placed into pans, covered well and frozen until ready to use. Bake just before serving.
Preheat oven to 350°. Spray 9 x 13 baking dish with cooking spray. Mix cake mix, butter and 1 egg together and pat into pan.
Brown flour in bacon drippings. Add water and tomato paste, making a thin mixture. Fry onions and garlic then add all the ingredients and mix with flour and tomato mixture.	Cook for 45 minutes, stirring occasionally. Add shrimp and cook for 20 minutes until shrimp is cooked (do not overcook shrimp or it will be tough).	Serve on rice.	You can omit red pepper and use black pepper.
Mix cake mix, pudding mix, water, oil and eggs. Beat well. Blend in sour cream. Put chocolate chips and flour in a bag and shake to coat. Add to cake batter. Pour into greased and floured tube pan. Bake at 350° for 35 to 45 minutes.
Prepare pastry. Sprinkle bacon, cheese and onions in pastry lined pie plate. Beat eggs slightly. Beat in remaining ingredients. Pour egg mixture into pie plate. Bake at 425° for 15 minutes, then at 300° for 30 minutes.
Butter flour tortillas and sprinkle crab and/or shrimp on top. Cover with grated cheese. Bake in a preheated 400° oven, 8 to 10 minutes, on a cookie sheet. Two tortillas fit fine on one cookie sheet.
Dump all the dry ingredients into a bowl and stir them well. Then form a little hole with your spoon and break the egg; pour the buttermilk into it. Mix well, then pour into a hot skillet that you've melted a tablespoon or two of bacon drippings in. Leave the skillet on the burner for a minute or so, then put it in a preheated oven (400°) for 20 to 25 minutes. It's done when you knock on the top and it sounds hollow. This will dump out of the skillet easily and have a nice golden crust on the bottom.
Slice garlic thinly; place inside slits in pork chops. Brown quickly in olive oil. Spread mustard over pork chops, add apples and water; put on medium and simmer for 25 to 30 minutes. Serves 4 (or 2 very hungry people). Serve with wild rice.
Stir cream cheese until slightly softened. Blend in remaining ingredients. Spread mixture in 9-inch pie plate. Sprinkle with paprika. Bake, uncovered, at 375° for 25 minutes, until lightly browned.
Boil the beans, and when almost done add the potatoes (peeled and diced). When finished, add paprika, milk and butter. Serve hot.
Cube potatoes with skin on into 3/4 inch cubes. If potatoes are small, leave whole. Leave green beans whole. Cut links in half. In crock pot, layer potatoes, beans, links, tomatoes and then broth. DO NOT MIX TOGETHER!!! Cook on high 4 hours or until done. Season to taste.
Combine all ingredients in top of double boiler. Heat over boiling water until chocolate melts. Blend until smooth. Remove from heat and ice.
In large skillet, cook onion and garlic in butter until tender-crisp. Add	potatoes and cook 2	minutes. Stir	in tomatoes and thyme; simmer 2 to 3 minutes.	Add meat and green pepper. Season with salt and pepper to taste. Simmer, stirring frequently, 3 to 5 minutes. Season with hot pepper sauce, if desired. If using original style stewed tomatoes, add a pinch each of cinnamon, ground cloves and cayenne.
Mix flour, sugar and coconut together well. Add 1/2 of milk and eggs. Beat well. Add remaining ingredients. Stir well. Pour in unbaked pie shell. Bake at 350° until brown.
Preheat oven to 325°. Place paper liners in cupcake tins. In a large bowl, combine all ingredients. Beat at low speed for about 1 minute, until mix is moistened, then beat at high speed for 2 additional minutes. Fill cupcake tins 2/3 full. Bake in preheated oven for 20 to 25 minutes or until lightly browned and center springs back when touched lightly. Let cool on wire racks. Place a bit of all fruit preserves or a tablespoon of pudding on top of each cupcake. Makes 24 cupcakes with 95 calories and 3 grams of fat each.
Mix the first 4 ingredients together in large bowl. Then mix the remaining ingredients together in another bowl, then add to first bowl. Form into 4 parts. Use immediately or freeze for another time. Makes 4 single crusts.
Preheat oven to 375°. Combine the granulated sugar and cinnamon. Cut each biscuit into 4 parts. Roll the pieces of biscuits in the sugar and cinnamon mixture. Place them in a Teflon-coated cake layer pan. Pour the brown sugar and butter mixture over the biscuit pieces. Place in oven for approximately 15 minutes. Delicious hot!
Combine 3/4 cup cheese, corn, evaporated milk, eggs and onions together in 1-quart casserole dish. Toss bread crumbs with butter and remaining cheese; sprinkle on top. Bake at 350° for 25 to 30 minutes. Top with green pepper rings.
Mix with a pint of sympathy. Sprinkle with forgiveness as often as necessary. Warm by a bright fireside with loving kisses. Repeat as desired.
Cream butter and cream cheese together, then add flour. Add vanilla and mix well. Shape dough into a ball and chill. Roll out 1 part at a time and cut into squares. Place 1/2 teaspoon filling in center and fold over to seal. Bake on ungreased cookie sheet at 350° for 20 minutes. Cool and sprinkle with powdered sugar.
Saute bacon and onion. Add sausage and brown lightly. Mix with remaining ingredients in large baking dish. Bake, uncovered, at 350° for 1 hour or so.
Line 9 x 13-inch pan with wax paper. Mix first 5 ingredients and pour in pan. Shake dry cake mix and nuts over this. Dribble melted butter on top. Bake at 350° for 50 to 60 minutes. Cool, invert pan, remove wax paper and top with Cool Whip when ready to serve. "Better than pumpkin pie".
Dissolve yeast in warm water; set aside. Place shortening and salt in boiling water; let stand until lukewarm. Beat eggs and mix in sugar. Add to water mixture and add yeast. Stir in 2 cups flour; beat well. Add remaining flour gradually. Cover and refrigerate overnight. Roll dough in 2 rounds 1/4-inch thick. Spread with softened butter and cut in pie shaped wedges. Roll into crescents. Let rise 3 hours on greased baking sheet. Bake at 400° for 6 to 10 minutes. Yields 2 to 3 dozen rolls.
Combine 100% bran and water in a large bowl and set aside. In another large bowl, cream the sugar, shortening and eggs, using electric mixer. Beat in remaining ingredients. Stir in bran and water mixture. Store in refrigerator in tightly covered container. Mixture will keep up to 6 weeks.
About 1 1/4 hours before serving, in small bowl, mix well cabbage, green onion, celery, soy sauce and ginger. Set aside. On cutting board, cut each chicken breast lengthwise in half. With mallet or dull edge of French knife, between 2 sheets of waxed paper, pound chicken pieces to about 1/4-inch thickness. Sprinkle lightly with salt and pepper on one side of each piece. Top each piece with 1/4 of cabbage mixture. From a narrow end, roll each, jelly roll fashion and fasten with toothpicks.
Dissolve jello in 2 cups hot water. Drain pineapple. Add cold water to juice to make 1 cup. Add to jello. Add crushed pineapple and blueberry pie filling. Stir and congeal.
Put half of the corn chips in the bottom of a casserole dish. Place the tamales next and sprinkle the onions and half the cheese over them. Mix a half can of water with your chili and pour it over the tamales. Sprinkle the top of it with the rest of the chips and cheese. Place in the oven at 350° for about 30 minutes.
Heat oil in 10-inch skillet over medium heat. Add chicken which has been cut into bite-size pieces and cook, stirring frequently, until firm and white. Add chicken broth; stir. Bring to a boil. Reduce heat; cover and simmer until water is absorbed, about 5 minutes. Stir in lettuce and tomatoes. Mushrooms and Chinese vegetables may be added to chick peas and onions if desired.
Add 1 cup boiling water to gelatin. Add pineapple and cool slightly. Add sour cream and mix well. Add nuts and cherries and pour into mold. Let salad set overnite.
Mix the first 4 ingredients into crumbs and take out 1 cup. Add rest of the ingredients and pour into a greased pan. Sprinkle the crumbs on top. Bake about 1/2 hour or until done.
Beat eggs slightly (not to much). Add sugar, syrup, salt, vanilla and melted butter.
Melt margarine in dish. In another bowl, mix flour, sugar, milk and baking powder. Pour over melted margarine. Pour peaches directly into center of mixture. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cream the margarine. Add salt, sugar and gradually add eggs one at a time, beating well after each addition. Sift all-purpose flour, measure and sift with baking powder. Add sifted dry ingredients to creamed mixture alternately with milk. Add grated rind of lemon. Add chopped nuts and/or cherries. Turn into well-greased loaf pan. Bake for 55 minutes at 350°. While bread is baking, mix 1/2 cup sugar and juice of 1 lemon and allow to set. Place bread pan on rack to cool. While bread is hot, spoon the sugar and lemon juice mixture over the top. Remove from pan. Wrap and allow to mellow for 1 to 2 days.
Put sour cream in bottom of dish. Chop green onions, bell pepper and tomatoes. Put on top of sour cream. Add shredded cheese on top. Add salsa right before serving. Great served with nacho chips.
Cream margarine and sugar well. Sift dry ingredients together and add to creamed mixture alternately with buttermilk. On a lightly floured pastry board roll dough to 1/4-inch thickness. Cut 2-inch rounds. Place on ungreased cookie sheet and bake at 400° until brown. Split each biscuit in half and place on baking sheet. Bake at 200° for about 5 minutes or until light brown. Makes 4 dozen. Can be frozen.
Melt chocolate in boiling water. Set aside to cool. Cream the butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Add cooled chocolate and vanilla. Sift flour, salt and soda together. Add alternately with buttermilk. Beat until smooth. Fold in egg whites. Pour into three 9-inch greased and floured round cake pans. Bake 30 to 35 minutes at 350°. Ice with Coconut-Pecan Frosting.
Place chicken breasts in a foiled lined pan or baking dish. Bake, uncovered, for 20 minutes at 350°. Take out and pour desired amount of dressing on chicken, bake 20 more minutes. Turn and pour remaining dressing on chicken and bake 20 more minutes or until done.
Beat all ingredients except pecans until smooth, 30 seconds in blender on high or 1 minute with hand beater. Fold in chopped pecans. Pour into greased pie plate and bake in preheated 350° oven about 30 minutes. Insert knife and if it is clean, the pie is done.
Preheat oven to 400°. Cream butter with sugar. Add eggs, one by one. To this, add salt and the juice and rind of lemons. Pour into 2 unbaked pie shells. Bake until browned.
Cook ground beef in oil until redness leaves. Remove from pan and cook onions, macaroni and pepper in same pan until macaroni is yellow. Add the beef, tomato sauce, water, black pepper, salt and Worcestershire sauce to the onions, green pepper and macaroni. Let simmer 25 minutes or until macaroni is cooked. Serves 8.
Grind eggs, onion, celery and raw clams. Mix bread crumbs, milk or juice from clams, butter, parsley and pepper all together. Put mixture into halved shells and top with bread crumbs. Bake at 400° for about 20 minutes. This also freezes well unbaked in shells.
Mix well and chill several hours before serving with raw vegetables. Keeps for weeks in refrigerator.
Reduce cider to 1 cup by boiling. Combine and stir all ingredients in crock-pot and cook, uncovered, 6 to 8 hours on high setting. One teaspoon of cinnamon is enough.
Put Bisquick, paprika, salt and pepper into a Baggie, then add the chicken in and shake (2 pieces at a time). Shake until coated. Put skin side down in a 9 x 13-inch pan which has been sprayed with Pam. Bake at 400° for 1 hour. Potatoes may be baked at the same time.
The night before or early in the day on which you wish to serve the salad, slice alternate layers of sweet onion and cucumber, sprinkling salt between each layer. Cover tightly and place in refrigerator to wilt.
Mix all ingredients together. Put into a greased and floured loaf pan. Bake at 375° for 1 hour.
Brown meat with salt in skillet without shortening. Mix remaining ingredients, except noodles; add to meat. Stir well; put in greased 13 x 9-inch baking dish. Bake 2 hours at 275°. Put noodles on top the last 15 minutes. Makes 8 to 10 servings.
Preheat oven to 400°. Spoon pie filling into pastry shell. In bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly; stir in nuts. Crumble over pie filling. Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool. Makes 8 servings.
Combine cornstarch, milk and sugar and cook over medium heat until mixture begins to thicken. Add a small portion of mixture to egg yolks. Beat and add back to mixture. When completely thickened, remove from fire and add salt and vanilla.
Mix together egg and sugar. Sift together flour, baking soda and salt, then add to egg mixture. To this, add the drained fruit cocktail and vanilla. Spread in buttered 8 x 8-inch pan. Mix together brown sugar and chopped nuts and sprinkle over batter. Bake at 350° for 45 minutes. Top with whipped cream.
Cook broccoli; drain and place in bottom of a 9 x 13-inch casserole pan. Lightly salt and cover with chicken. Mix mayonnaise, soup and lemon juice. Spread over chicken and broccoli. Spread with cheese. Combine cracker crumbs and butter. Spread over all. Bake for 30 minutes at 350°.