HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip egg white and water. Combine sugar, cinnamon and salt. Add to egg white mixture. Pour over pecans and spread on cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes.
Cook noodles (per directions). Drain. Add tuna (drained), golden mushroom soup and mushroom pieces (drained). Stir all together. Put into casserole dish. Top with crumbled soda crackers. Dot with dabs of margarine. Put in oven or microwave for about 5 or 10 minutes to melt margarine and brown. Serve.
Crush Oreo cookies fine and put half in bottom of a 9 x 13-inch dish. Mix milk, cream cheese, instant pudding and vanilla. Pour over Oreos and put the remaining crushed cookies over top. Cover with Cool Whip. Save small amount of cookies to decorate top of dessert. Sprinkle lightly over Cool Whip. Refrigerate. Can be decorated with gummy worms.
Cook berries and 1/2 cup sugar until dissolved. Put margarine in baking dish and melt in a 350° oven. Mix 1/2 cup sugar, flour, milk and baking powder. Pour into margarine, then add fruit. Bake until brown.
Tear lettuce into pieces. Toss with artichoke hearts, red onion and pimento. Whisk together the oil, vinegar, salt, pepper and Parmesan cheese. Pour over lettuce and toss. Goes well with pasta.
Cook peas according to package; drain. Saute celery, onion and pepper in butter. Mix all ingredients together. Top with potato chips. Bake at 325° for 20 minutes.
Break bread into small pieces and add milk, then beat until smooth. Add remaining ingredients. Shape into 2 loaves. Roll in cornflake crumbs. Place in baking dish. Put catsup on top. Bake at 350° for 1 hour. Serves 6.
Place water and sugar in a medium saucepan and heat over medium-high heat until sugar is dissolved, 3 to 4 minutes. Stir in the pears and cranberries and cook until the cranberries just begin to pop, about 5 minutes. Remove from heat.
Alternate layers of beans and onions in a 1 1/2-quart casserole dish. Combine soup, milk and marjoram. Pour over beans and onions. Sprinkle with grated cheese. Bake, uncovered, at 350° for 25 to 30 minutes. Yield: 6 servings.
Mix eggs, milk and mustard and pour over remaining ingredients in greased 8 x 12-inch glass pan. Refrigerate overnight. Bake at 300° for 1 hour.
Halve the pineapple chunks in a large bowl. Peel and cut up the orange and add. As you cut up additional fruits, toss into this mixture to prevent browning.
Drain potatoes; mix everything, add seasoning to taste. Top casserole with biscuit dough, corn muffin mix or slice can biscuits diagonally. Bake about 30 minutes at 350°.
Mix the sugar, salt and flour. Gradually add 1 1/2 cups milk gradually; cook until thick, stirring constantly. Continue to cook for 3 minutes. Add some of the mixture to 1 slightly beaten egg yolk while stirring. Add hot mixture and cook for 1 minute. Add 1 tablespoon butter and 1/4 teaspoon vanilla and cool. Slice bananas into baked shell and pour pudding over them.
Cook mashed figs and sugar 20 or 25 minutes. When ready, add 2 small boxes jello, cook until dissolved. Pour into jars; seal.
Combine first 7 ingredients in saucepan and stir in milk, egg yolks and pumpkin. Stir over medium heat until mix bubbles. Remove and cool. Beat egg whites until soft peaks form. Gradually add sugar and beat until still. Fold pumpkin mix with whipped cream. Pile into crust and chill for 1 hour. Whip 2 pints whipping cream. Fill pastry bags and decorate top of pie.
Soak lasagna noodles in cold water for 10 minutes. Drain. Place 1/2 cup Ricotta cheese in center of each noodle, roll, seam side down, in small casserole. Top with 1/4 cup spaghetti sauce and 2 tablespoons Mozzarella. Cook, covered with wax paper, in microwave on High for 2 to 3 minutes, until cheese melts.
Peel onions, shuck corn and scrub potatoes. Put all ingredients, except clams and lobsters, in individual cheesecloth bags (corn in one, onion in another, etc.). In a very large pot, barely cover bottom with water, just enough to make steam. Put clams on bottom, all bagged ingredients next, lobsters on top. Sprinkle with Old Bay Seasoning. Put one uncooked potato on top[. Cover and cook about one hour. When potatoes on top is done, boil should be ready. Serve with melted butter.
Place ground beef and onions in deep skillet. Cook over medium heat until beef has lost it's pinkness and onions are wilted. Add remaining ingredients and simmer 20 minutes. Drain off any excess grease. Serve warm over hot dogs.
Mix dry ingredients together. Cream the butter . Add sugar. Add egg. Beat well. Alternately add dry ingredients and applesauce while mixing. Stir in raisins. Put in greased 13 x 9-inch pan. Bake at 350° for 25 minutes. Goes great with Cream Cheese Frosting.
Sift flour, soda, cinnamon, pie spice, baking powder and salt together. Mix eggs, sugar and oil, then stir in pumpkin. Mix all together. Bake at 325° for 45 minutes.
Combine cake mix, water and oil in a large bowl. Beat until moistened. Spread batter in 2 greased 9-inch plates. Bake at 350° for 25 to 30 minutes. Cool completely. Stir ice cream until smooth and spread in pie shells. Heat frosting until softened. Spread on top of ice cream. Freeze until firm.
Mix and bake cornbread as directed on box. Crumble cornbread; add onion, eggs, gizzards and celery as desired. Gradually add broth until mixture is moist to your desired texture. Bake at 375° for 45 minutes to 1 hour until onion is tender.
Saute the onion until tender in a small amount of oil. Add parsley, celery and garlic. Cook 3 minutes. Add shrimp and cook until pink and tender. Stir in sour cream and Worcestershire sauce. Cook until mixture comes to a slow boil. Season to taste and simmer for 5 minutes. Add peas; simmer for 2 more minutes. Serve in patty shells or in French bread with 1/4 of the middle of the bread removed (to resemble a canoe).
Preheat oven to 400°. Bake potatoes until done. Scoop potato from shells, saving shells. In medium bowl, mash potatoes with either dressing. Stir in cheese and ham. Refill shells. Bake 15 minutes or until heated through. Makes 4 servings.
Break egg whites into mixing bowl. Put sugar, water and corn syrup into a small saucepan; stir over low heat until sugar dissolves. Boil rapidly until the syrup can be formed into soft ball when a little is dropped into cold water (238°). Remove from stove. Beat egg whites quickly until stiff. Continue beating, while pouring the hot syrup in a fine stream over the egg whites. Add flavoring and continue beating until the mixture is stiff enough to spread on cake.
Mix all dry ingredients. Add water. Make small round portions. Roll small balls out like pancakes. Fry pancakes on griddle pan (no oil) for 3 minutes and turn. Place in broiler at 350°. They are done when they pop up like a pita (5 to 10 minutes). Fill with tuna and cheese or spread with butter and honey. Yummy!
Toss together lightly the sugar, flour and cornmeal. Add remaining ingredients and beat until smooth and thoroughly blended. Pour into unbaked pie shell. Bake at 375° for 35 to 45 minutes or until top is golden brown.
Combine first 5 ingredients in bowl; beat slightly. Dip bread slices into egg mixture quickly. Drain and coat both sides with cornflake crumbs. Place on buttered 15 x 10 x 1-inch baking pans or cookie sheets. Bake in hot oven at 400° for 5 to 6 minutes. Turn slices and bake until hot, crisp and browned, 6 to 8 minutes. Serve hot with favorite syrup or fruit sauce. Yields 4 to 6 servings.
Boil squash on medium heat in 2 to 3 cups of water; drain after squash is cooked to tender. Blend in all ingredients except 1 package of shredded Cheddar cheese for topping. Be sure all is well blended before topping with Cheddar cheese. Place in a Pam-sprayed pan. Bake on 350° to 375° for 30 to 40 minutes or until top is brown to your likeness. Serves 4 to 6.
Prepare cake mix as directed on box. Bake in two layers. Split the layers. Mix together the sour cream, sugar, coconut and vanilla and spread between the layers. Serve with Cool Whip.
Bring to boil crushed pineapple. Add box of Jell-O; cool. Add both containers Cool Whip and cottage cheese. Refrigerate.
Melt butter in 10-inch skillet. Add onion. While they saute, mix beef, flour and seasonings (paprika, pepper and salt). Add to onion. Mix and cook until beef is done. Add soup. Stir and cook 5 minutes. Turn off heat. Add sour cream and blend into meat mixture. Serve over top of cooked rice or noodles.
For sauce, in a saucepan melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture. Stir and remove from heat.
Cook the beans in boiling, salted water until tender. Drain and place in a greased 1 1/2-quart casserole. Melt shortening in a saucepan. Add onions and saut until golden. Stir in flour, salt and pepper. Add milk gradually and cook, stirring constantly, until thickened. Add cheese and stir until melted. Pour 3/4 of the mixture over beans and cover with tomato slices. Add remaining sauce. Bake at 350° until bubbly and golden brown. Makes 4 to 6 servings.
Scald milk; add butter, sugar and salt. Let cool. Dissolve yeast in warm water. Add eggs to the milk mixture, then add yeast mixture. Gradually add flour, mixing well after each addition. Allow dough to rise in a warm place. After approximately 2 hours, punch down and shape into small balls to make cloverleaf rolls. Let rolls rise 1 hour in well-greased cupcake tins. Bake at 400° for 8 minutes. This recipe makes about 30 cloverleaf rolls.
Mix and make into 1 big ball or 2 small ones. (Leave cheese until last.) Refrigerate overnight. Roll ball in cheese. Serve with crackers.
Press half of crushed cookies in bottom of 9 x 13-inch pan. Mix pudding and milk until thick. Mix butter and cream cheese, then add powdered sugar. Add pudding gradually, mix until smooth. Fold in Cool Whip. Spread on cookies. Sprinkle remaining cookies on top and freeze.
In a saucepan combine sugar, evaporated milk, egg yolks, Crisco and vanilla. Cook over medium heat. Stir constantly. Heat until mixture comes to a boil (about 12 minutes). Remove from heat. Add coconut and pecans. Beat until frosting is thick. Cool 15 minutes. Spread on top of layers.
Break sweet chocolate into pieces. Place in large bowl with chocolate chips, marshmallow cream and nuts. Bring sugar, salt, butter and milk to a boil, stirring occasionally, for 6 minutes. Pour boiling syrup over ingredients in bowl. Stir until chocolate is melted. Pour mixture into an ungreased 13 x 9-inch pan. Cool until firm. Cut into squares. Makes 4 3/4 pounds.
Cream sugar and shortening. Add eggs. Add extract. Sift together cream of tartar, soda, salt and flour. Stir in milk then flour mixture, a small amount at a time. Put in refrigerator for 1 to 2 hours. Roll out and cut to desired shapes. Bake in 350° oven until lightly browned. Ovens vary so it is best to test to see when done.
To Freeze Bananas: Peel and wrap in plastic wrap. Place in freezer for 12 hours.
Preheat oven to 350°. Grease 24 cupcake tins. Sift dry ingredients together. Add mangos, oil, eggs and vanilla and mix well. Add nuts/coconut if used. Pour into muffin tins and bake 25 to 30 minutes. Can also bake in small foil bread pans to use as gifts.
Mix all together and roll into small balls. Roll the balls in granulated sugar. Bake at 350° until brown.
Thoroughly cream the shortening, sugars and vanilla. Add eggs. Beat thoroughly. Add sifted dry ingredients. Stir in chocolate chips. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 12 minutes. Makes 5 dozen.
Mix together and place in unbaked pie shell. Bake at 425° for 15 minutes, then 300° for 30 minutes.
Melt the 2 tablespoons butter; blend in the 2 tablespoons flour and cook until smooth. Stir in the 1/2 cup milk, gradually. Bring to a boil. Add seasoning, the 1 can soup and the 1/2 pound cheese. Heat, stirring constantly. Cool and stir in the 1 cup sour cream. Place cooked broccoli in a buttered casserole. Top with mushrooms and chicken. Pour sauce over; then sprinkle with almonds. Bake at 350° for about 30 minutes.
Mix sugar, oil and eggs, then mix flour and vanilla flavoring. Add apples, coconut and nuts. Bake in a greased and floured tube pan for 1 hour and 20 minutes or until done at 350°.
Mix first six ingredients until cream cheese is melted down, about 2 to 3 minutes. Stir in chicken; put 1 tablespoon of mixture in a crescent roll. Fold up and seal. Roll in melted butter, then in seasoned bread crumbs. Place on ungreased jelly roll pan and let stand 20 minutes. Bake at 400° for 20 minutes. Makes about 15 to 20 roll-ups. Serve with gravy.
Grease large Bundt pan. Pour nuts evenly into pan. Cut biscuits into squares. Roll each piece in cinnamon-sugar mixture. Arrange biscuits in pan. Melt oleo and add brown sugar. Pour over sugar and biscuits. Bake at 350° about 30 minutes, depending on size of biscuits.
Mix all together and beat 4 minutes. Grease and flour tube pan. Bake 45 to 50 minutes at 350°. Cool 20 minutes and remove from pan and continue to cool.
Thoroughly blend softened cream cheese, margarine, sugar and vanilla. Add eggs, one at a time. Mix well after each addition. Gradually add 2 cups flour with cherries and 1/2 cup nuts. Fold into batter.
Mix salt, sugar, cornstarch, water and vinegar. Boil 5 minutes. Pour over beets. Let stand 1/2 hour. Add butter and reheat.
Saute onion in butter for 2 to 3 minutes. Add flour, stirring until smooth. Cook for 1 minute and add water and cook, stirring constantly until thickened. Stir in bouillon granules, and next 5 ingredients. Cook over medium heat for 5 minutes. Remove from heat, cover and chill. Shape mixture into croquettes and roll in cracker crumbs. Pour 3 to 4 inches of vegetable oil in electric frying pan and heat to 350°. Fry chicken until golden brown. Drain on paper towels. Serve with cream sauce, if desired. Makes 4 to 5 servings.
Combine ingredients. Cook in greased cake pan 1 hour and 15 minutes at 325° to 350°.
Process, except pasta and almonds, in a food blender. Heat to taste. Cook pasta as directed on package. Serve linguine with sauce and almonds, tossed to coat. Makes 8 servings. Contains 320 calories.
Cream shortening and sugar. Add eggs, well beaten. Sift flour with other dry ingredients. Stir alternately with apples and vanilla. Add nuts. Bake in a greased 9 x 13-inch pan for 40 to 50 minutes at 350°.
Mix butter, sugar and vanilla. Add flour, salt and pecans. Form in balls. Bake at 350° for 30 minutes. Roll in powdered sugar.
Heat 1 cup of juice to boiling. Add gelatin and stir until dissolved. Add remaining juice. Chill until partially set. Stir in fruit cocktail. Pour into 1 quart mold. Chill until firm. Unmold on salad greens. Serves 6.
In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickened. Cool completely. Store in refrigerator. Serve over block of cream cheese with crackers or as a condiment with pork, ham, or chicken. Makes 3 cups.
Grease and flour two round pans, 9 x 1 1/2-inches. Beat all ingredients except carrots and frosting in bowl on low speed, 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in carrots and pecans. Pour into pans. Bake 30 to 35 minutes until done. Cool 10 minutes. Remove from pan. Cool completely.
In large bowl, stir together peas, corn and green onion; cover and chill several hours.
Mix all ingredients together except blueberries. Take 1/2 mixture and crumble on cookie sheet. Lay on blueberries. Crumble on 1/2 of mixture. Bake at 350° for 45 minutes.
On a plate, tear up the lettuce into small pieces. Top with tomato, onion and sliced olives. Cut up the salami, Provolone cheese and ham into bite size pieces and add. Drizzle with olive oil and some of the juice from ripe olives. Season to taste with garlic salt, pepper and dried oregano or Italian seasoning. Yields 1 serving.
Grease two cookie sheets. Mix sugar, corn syrup and water in heavy saucepan and cook to 280° on candy thermometer. Add the salted nuts and cook to 300°. Remove from heat and stir in 2 teaspoons soda. Pour immediately on the prepared sheets and spread them. Cool completely and break into pieces.
Scald milk. Add sugar and oil; stir until dissolved. Cool to lukewarm. Dissolve yeast in 1/2 cup warm water. Add eggs and flour. Knead on a floured board. Place in a greased bowl and let rise until it doubles in size and may at this time put in refrigerator or make into rolls. Let rise again until double in size. Bake for 15 minutes at 375°.
Cook first 3 ingredients until a soft ball forms when dropped into cool water. Add vanilla. Cool and beat until creamy. Pour onto a buttered pie plate. Cut, when nearly cold, in small squares.
Put ingredients in 3-quart pan with lid; cook, covered, on top of stove until meat is tender and at desired consistency (usually 3 to 4 hours). Boil, then simmer.
In pitcher, whisk together first three ingredients. Cover and chill 30 minutes. Sprinkle with nutmeg before serving.
Sauce: Blend margarine, flour and chicken broth over medium heat. Add sour cream and blend until thoroughly warm. Do not boil.
In a large saucepan, combine soup, water, lemon juice, garlic, onion powder and pepper. Mix well. Add frozen peas; stir to blend. Let mixture come to a boil. Reduce heat. Cover and simmer 10 minutes. Add ham, olives and eggs, stirring until heated through.
*Eight ounce block of cheese and 1/2 cup milk may be substituted for cheese spread and water.
Melt margarine in skillet. Add celery and onion. Cook until tender. Add rice and seasoning and cook until rice is clear. Add remaining ingredients except nuts and bring to a boil. Lower flame. Simmer 20 to 25 minutes or until rice is done and liquid is absorbed. Add nuts.
Mix together. Pour into one 10-inch pie pan. Sprinkle nutmeg over top. Bake 35 minutes at 350°. Serve hot or cold.
Bone chicken and cut	into strips; lightly dust with flour. Saute on each side until golden brown in olive oil and butter. Add lemon	juice.	Simmer	until soft. Serve on hot platter and garnish with parsley.
Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.) Store in a cool place. Yield: 1 cup (250 ml).
Place pork chops in skillet with water. Add seasoning salt and pepper; cook over moderate heat until water is mostly gone. Add small can sauerkraut and cook for couple of minutes longer. Serve everything together. Very good.
In a medium size saucepan, bring to boil the sugar, butter, cocoa, milk and vanilla. Bring to boil 1 minute, then add 1/2 cup crunchy peanut butter and stir in. Then stir in oatmeal and cook 1 minute. Pour into pan and let cool until firm. Cut into squares.
Cut potatoes into eighths; cut onion into eighths. Coarsely chip the green onions. Add along with the garlic to the margarine in a heavy 3-quart saucepan. Add onion to margarine; saute for 1 minute. Add potatoes and pour in broth. Simmer for 20 minutes or until potatoes are tender. Puree soup in food processor or blender in batches that will suit the size of the appliance you are using. Add cream, milk, salt, pepper and nutmeg to soup. Chill if served cold, reheat to serving temperature if served hot. Garnish servings of soup as desired. Serves 4 (or for 8 use only 1 1/4 cups whipping cream). Garnish with crisp croutons (if served hot). Cold: Chopped chives, green onion tops or parsley. You can make this soup ahead and refrigerate it.
Cream butter until light and fluffy. Add honey and cinnamon, beating until well blended. Yields 1 cup.
In a large pot, bring water to a boil. Add the sweet potatoes and carrots and simmer, uncovered, until tender (about 15 minutes). Drain and mash. Add salt. Place in greased 6-quart casserole with the prunes. Preheat oven to 350°. Combine orange juice, brown sugar and cinnamon. Pour over the sweet potatoes. Bake, covered, 30 minutes. Uncover and taste. If the tzimmes taste sweet enough, dot with butter and bake, uncovered, 15 minutes more. Or if more sweetness is desired, add pineapple chunks and mandarin oranges; dot with butter and bake additional 15 minutes. Yields 10 servings.
Cook zucchini and onion until tender. Mix together soup, milk, rice and cheese. Drain zucchini and onion; mix with other ingredients. Bake at 350° for 25 minutes. May be topped with crushed crackers and butter, if desired.
Mix first 5 ingredients. Heat over medium heat, stirring occasionally. After it comes to a boil, test for soft ball stage by dropping small amounts in a cup of cold water. When the drop can be rolled without breaking, remove from heat and add the remaining ingredients. Stir vigorously until shine is gone and it is semi-stiff. Drop by spoonfuls onto wax paper that has been coated with margarine, and allow to cool.
Soak beans overnight in water to cover. Bring to a boil in the same water, reduce heat, cover and simmer for 1 hour. Drain; save water. Put half of pork in 6-cup bean pot. Add beans, molasses, onion, mustard and 1/2 cup bean water. Put other pork half on top. Cover and bake in a slow oven (300°) for 5 hours, adding bean water if needed. Uncover. Bake for 1 hour. Serves 6.
Dissolve jello in hot water. Pour into a 9 x 13-inch pan. Stir in cranberry sauce, pineapple and juice. Add walnuts. Chill until firm.
Grate sweet potato in food processor. Add remaining ingredients except marshmallows. Bake in buttered 8-inch square casserole 1 hour at 375°. Remove from oven; place marshmallows on top of casserole and return to oven until marshmallows are lightly browned.
Mix first 5 ingredients together and pour dressing over the mixture. Cover bowl and put in refrigerator for 24 hours.
Drain pineapple, reserving 1/2 cup juice. Combine juice, sugar, vinegar, garlic and salt in a saucepan; stir well. Cook uncovered over medium heat for 15 minutes; stir occasionally. Add tidbits, almonds and remaining ingredients, stirring well. Cook until green pepper is tender. Serve with lamb or curried chicken. Makes 2 cups.
Combine pineapple, Cool Whip and cottage cheese. Mix well. Add remaining ingredients. Refrigerate.
Cook pasta and set aside. In a large saucepan, combine chili, tomato sauce, ketchup and chili powder. Mix well; heat through. Drain and rinse pasta; stir into chili. Garnish with cheese if desired. Yield: 3 to 4 servings.
Cook broccoli and cauliflower in slightly salted water. Cook to crisp-tender. Drain and set aside.
Mix the first 6 ingredients together and pour over vegetables and marinate overnight. Shake container often. Serve drained, but save liquid to store leftovers. Will keep for at least 1 week in refrigerator.
Mix flour, sugar and	soda. Add eggs and fruit cocktail. Beat well.	Bake in 300° oven for 45 minutes in 13 x 9 x 2-inch pan.
Boil squash until tender; drain, add butter and mash. Mix together sugar, egg, mayonnaise, pepper, onion, salt and cheese; add to squash. Pour into buttered casserole and top with bread crumbs and cheese. Dot with butter and bake 45 minutes at 350°.
Combine beans, tuna, tomato and onion in large bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add to salad. Mix in chopped basil. Season with salt and pepper. Line plates with lettuce leaves. Spoon salad on lettuce. Garnish with whole basil and serve. Serves 2 or 3.
Brown sausage and crumble. Drain and set aside. Cut bread into cubes and place in bottom of 13 x 9-inch baking pan. Sprinkle sausage and cheese over bread. Combine remaining ingredients and pour over sausage and cheese. Chill for 8 hours. Bake at 350° for 40 to 45 minutes; do not overcook. Try adding mushrooms, onion, green pepper, etc.