HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks until thick and lemon color. Add water and beat well. Beat in sugar and gradually add flavoring. Fold in flour, salt and nuts. Beat whites and cream of tartar until stiff, then fold into yolk mixture. Bake in tube pan at 325° for 60 minutes.
Mix cream of chicken and cream cheese and pour over green beans. Place onions on top. Bake in 9x13 pan at 350 degrees for 30 minutes.
Brown beef, onion and peppers. Cook macaroni. Mix tomato sauce and paste with Worcestershire sauce and sugar. Start with a layer of sauce. Add beef, then macaroni layer until all ingredients are used up. Bake in a 350° oven for 20 minutes. Take out. Add Mozzarella cheese on top. Put back in oven until cheese has melted.
Combine jello and boiling water; stir until dissolved. Add Seven-Up. Let chill until partly set. Then add drained crushed pineapple, marshmallows and sliced bananas. Let this chill until firm. Then add whipped cream topping.
Combine sugar, butter and water in saucepan. Cook to 300° (use candy thermometer), stirring constantly. Remove from heat; add vanilla and stir. Pour into buttered 9 x 9-inch pan. Lay chocolate bars on top and spread while hot. Chill thoroughly. Break into pieces. Makes great Christmas gift.
Combine flour, brown sugar, salt and shortening. Mix and save 1/2 cup of mix to sprinkle over batter. Add remaining ingredients and mix. Pour into greased 8-inch pan. Bake at 375° for 25 to 30 minutes.
Mix well and roll out on floured board. Cut with small biscuit cutter and bake in hot oven at 425°.
Melt butter and saute celery, onion and green pepper until tender. Cook broccoli according to package directions. Mix all in together and put in greased casserole dish. Cook in a 350° oven for 15 to 20 minutes or microwave until hot.
Make sofrito and cook for about 3 minutes. Add bay leaf, softened beans (either soaked overnight or cooked 30 minutes in a pressure cooker) and water. Cook on medium heat.
Brown sausage and onion in large non stick skillet over high heat, 2 minutes.
*One (10 ounce) package frozen peas and carrots can be substituted for the peas and mushrooms, if preferred.
Combine meat, rice, onion and salt. Mix well and form into balls. Place in a deep baking dish. Combine juice, sugar, Worcestershire sauce and salt to taste. Pour over meatballs. Cover dish. Bake at 350° for 1 hour. Serve hot. Yields 5 to 6 servings.
Peel shrimp and devein, if desired. Set aside. Combine lemon juice and remaining ingredients, except shrimp, in a shallow dish. Set aside. Arrange shrimp on 6-inch bamboo skewers and place in marinade, turning to coat. Cover and refrigerate 2 to 3 hours. Remove shrimp from marinade, reserving marinade. Place shrimp on rack of a lightly greased broiler pan. Broil 6-inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade. Serve hot or cold. Yields about 3 dozen.
Preheat oven to 375°. Mix all ingredients (except walnuts) well. Beat 2 minutes. Add walnuts; stir in well. Pour into greased and floured Bundt pan. Bake 45 minutes. Let cool before taking cake out of pan.
Preheat oven to 450°. Sort, rinse and halve berries. Place berries evenly in pastry shell. Sift flour, sugar and salt together in a medium-sized bowl. Add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle reserved sugar over the top. Bake for 10 minutes. Reduce oven to 350° and bake another 30 minutes or until crust is a gentle, golden brown.
Boil water, sugar and cornstarch. Add Jell-O. Pour over strawberries in baked pie shell. Cool. Top with whipped cream.
Fry up hamburg; stir to a fine texture. May season hamburger while frying with garlic powder, salt and pepper. Put in saucepan and add all remaining ingredients and simmer for 3 hours. You may have to add more water before it is done simmering.
Cream butter and sugar; add other ingredients. Mix and spread in ungreased pan 11 x 15-inches. Bake at 350° for 20 minutes until nice and brown. Melt Hershey bar in double boiler and spread on cookies while hot. Sprinkle nuts over top. Cut in small squares.
Lightly brown mushrooms and green pepper in butter or oleo. Add flour and blend. Add milk and seasonings. Cook until thick, stirring constantly. Stir some of the mixture into beaten egg and add to remaining hot mixture. Continue cooking 10 minutes. Add chicken and pimento. Serve over hot biscuits or toast.
Spread crescent rolls on cookie sheet or pizza pan. Completely cover bottom of pan. Bake until golden brown. Mix cream cheese and sour cream together. Spread on cooled crust. Top with your favorite fresh vegetables. Carrots are great for color, broccoli, green peppers, cauliflower, onions are good.
Mix all ingredients. Refrigerate dough overnight. Roll out to 1/4-inch thick. Cut with knife into rectangular shapes. Do not re-roll. Bake at 375° for 15 minutes. Frost cookies with butter frosting. Decorate with nuts, jimmies or colored frosting. (These were always "special occasion" cookies at our house.)
Mix nuts, butter or margarine, flour and brown sugar together. Bake this as a crust in a baking pan that has been sprayed with Pam, 10 to 15 minutes, at 350°; cool.
On a floured board pat the dough out into rectangular shape, about 1/4-inch thick. Spread with soft butter. In a custard cup mix brown sugar and a few grains of cinnamon. Spread mixture over dough. Roll the dough keeping the roll firmly together. Cut slices 1/2-inch thick. Lay slices cut side down on a greased pan. Bake at 400° for 10 to 12 minutes or until slightly brown. May be iced with confectioners sugar glaze when taken from oven.
Dissolve gelatin in 1/2 cup cold water. Bring sugar, vinegar and 1 cup water to a boil. Add gelatin and chill in refrigerator. Add other ingredients and pour into mold. Will make 8 individual molds.
Heat orange juice, brown sugar and butter just until boiling. Add almonds to Chex mix. Pour warm glaze mix over all; stir well. Put on cookie sheet; put in oven at 275° for 30 minutes. Stir every 5 to 10 minutes while baking in oven.
Brown hamburger and onion; drain grease. Prepare macaroni as directed and drain. Mix hamburger, onion and macaroni together and add spaghetti sauce, pizza sauce and pepperoni. Mix altogether and top with cheese. Bake 45 minutes to 1 hour at 325°.
Mix together oil and sugars. Add eggs, then other dry ingredients. Beat thoroughly. Add nuts last. Make into rolls, covering with waxed paper; refrigerate. Slice when ready to bake. Bake at 350° for 12 minutes. Dough freezes well.
Combine flour, sugar and salt. Blend in the shortening, then add milk. Dough will be soft and easily managed. Roll out on floured surface. This recipe makes a 2 crust pie.
Preheat oven to 350°. In a large bowl, beat eggs with salt, pepper, thyme and nutmeg until well mixed. Stir in milk, sour cream and bread crumbs. Let stand 5 minutes so that bread crumbs can absorb moisture. Add ground round, onion, parsley and garlic. Mix lightly until blended. Turn mixture into a large baking pan. Moisten hands with water and shape mixture into an 8 x 3 x 2 1/2-inch loaf. Place bacon strips over top. Bake 45 minutes. Remove bacon strips, if desired; reserve for another purpose.
Melt butter. Add onion; simmer (not brown). Blend flour and add clams, bread, milk, Worcestershire sauce, mustard, parsley and eggs. Cook together. (You can add chopped boiled eggs in clam mixture after cool.) Scrub clam shells and pack ingredients in shells. Sprinkle with buttered bread crumbs; bake until brown. Bake at 350° for about 35 minutes.
Add cucumbers, onions, bell peppers, celery seed and pickling salt. Stir well until everything has been covered. Add: sugar, celery seed, powdered alum and white vinegar. Stir well; put in a well covered container and put in the refrigerator.
Mix flour, Crisco, salt and sugar as you would for pie crust. Beat egg yolks and add enough milk to make 2/3 cup. Add to crust mixture and refrigerate for 1/2 hour.
Combine oats, sugar, flour and salt. Mix. Combine soda and water. Stir into oats mixture along with shortening and vanilla. Roll into walnut size balls. Place on greased cookie sheet. Bake 10 minutes at 350°. Allow to stand 2 minutes before removing to wire rack.
Mix thoroughly the first 7 ingredients listed. Put into a loaf pan. Cover with bacon strips, if desired. Pour tomato sauce over all. Bake for 1 hour at 350°. Serves 6.
In large bowl, blend flour, sugar, baking soda, salt and cinnamon. Add oil, milk, eggs and vanilla. Beat on low for 3 minutes. Fold in apples and nuts. Pour into greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until insert comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Drizzle Lemon Glaze over cake (or glaze of your choice).
Layer ingredients in order given. Cover with Reynolds Wrap. Bake for 1 hour at 375°. Uncover; bake 10 minutes more.
Dip tomatoes in boiling water to peel (if desired). Slice tomatoes in half. Mix all other ingredients and spread over halved tomatoes. Put in preheated oven on broil. Broil 4 inches from unit for 2 to 3 minutes. Great addition to a steak dinner! Serves 4.
Preheat oven to 325°. Brown meat, adding spices. In large casserole dish, lightly smear bottom with a couple spoons of soup. Layer ingredients in following order: 1 corn tortilla, soup, meat, onion, cheese and green chiles. Repeat until all ingredients are used, ending with large layer of cheese.
Preheat oven to 350°. Prepare Cornmeal Crust. In large skillet, brown meat with onion; pour off fat. Add tomato sauce, chilies, bouillon, chili powder and cumin; cook and stir until bouillon dissolves. Remove from heat; stir in egg. Spoon into prepared crust. Bake 25 minutes or until hot. Let stand 5 minutes. Garnish as desired. Refrigerate leftovers.
Mix dry ingredients in mixing bowl. Cut in oleo or shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Mix quickly to make a soft dough. Turn out onto a lightly floured surface. Knead a few times, don't over knead or the biscuits will turn hard and dry. Roll out to a 6 x 6-inch square. Place on ungreased pan. Cut into 12 portions. Bake at 400° about 15 minutes.
Mash and mix together avocados, lemon juice and salt. Mix together sour cream, mayonnaise and taco seasoning. Spread beans or beans mixed with dip on bottom of serving container. Next, spread avocado mixture on top of beans, then sour cream mixture on top of that. Sprinkle with onions, tomatoes and olives. Cover with cheese. Serve chilled with chips (corn or potato). Great favorite when serving a small group or large crowd.
Remove stems from mushrooms and mince. Cook minced stems, onion, salt and pepper in margarine until tender. Mix onion mixture with crushed crackers and parsley. Sprinkle inside mushroom caps with salt. Fill and brush with melted margarine. Top with shredded Mozzarella, if desired. Bake in preheated oven at 350° about 20 minutes or until tender. Use shallow pan.
Dip chicken pieces in egg combined with milk and 1 tablespoon flour. Dip pieces in mixture of sesame seed, 1/2 cup flour and seasonings. Place chicken pieces in moderately hot oil (350°). Cover and cook 10 to 15 minutes. Turn chicken when browned. Reduce heat and finish cooking, uncovered, for 10 more minutes.
Into greased pan, dump pineapple and juice; spread. Dump in cherry filling over pineapple. Shake dry cake mix over the top filling evenly. Slice oleo on mix. Add nuts. Bake for 1 hour at 350°.
Mix all together and pour into unbaked pie crust. Cook 50 minutes to 1 hour in 350° oven.
Mix top 8 ingredients. Layer tortillas, mix, cheese, tortillas, mix and cheese. Cook at 350° for about 30 minutes.
Blend first 4 ingredients in punch bowl. Add 7-Up just before serving. Garnish with ice ring. Yields 40 servings.
Cook squash and onion in small amount of water. After cooking, mash. Mix all ingredients except 1/4 cup stuffing mix. Pour into lightly greased casserole dish or spray with Pam. Cover with remaining stuffing mix. Bake at 350° for 35 to 40 minutes.
Brown chuck, stirring to separate particles; drain. Add mushrooms and onion, cooking a few minutes longer. Remove from heat and blend in flour. Add beef broth, reserved mushroom liquid, salt, pepper and ketchup. Cook over low heat for 10 minutes, stirring occasionally. Blend in sour cream; heat a minute longer. Meanwhile, cook noodles according to directions. Serve stroganoff over noodles and sprinkle with parsley.
Spread the cream cheese on tortilla. Sprinkle garlic powder. If desired, add diced chili. Roll up as for snack. Or roll and cut, serving as pinwheels.
Preheat oven to 350°. Spray a 12-cup nonstick muffin pan with nonstick cooking spray.
Combine beef, water, bouillon, tomatoes, onion and basil in large pot.
Squeeze sauerkraut dry. Melt shortening in heavy skillet; brown sauerkraut well with about 3 tablespoons brown sugar, peppercorns and bay leaf, if desired.
In approximately 9 x 12-inch pan pour 1/2 of batter into pan. Sprinkle 1/2 of dry mixture over layer of batter. Add remaining batter and top with remaining dry mixture. Take butter knife, go up and down pan to swirl together. Bake at 275° for 15 minutes, then 25 minutes at 300°.
Melt margarine and add brown sugar and dates. Stir in coconut. When bubbling starts, cook for 6 minutes, stirring to keep from sticking. Remove from heat. Stir in pecans and Rice Krispies. Let cool. Shape in small balls. Roll in confectioners sugar.
Bake in 350° oven until apples are tender - approximately 30 minutes.
Make 24 hours in advance. Beat eggs, add sugar gradually, and beat to peaks.	Fold in soda crackers, pecans and vanilla. Put in 8 by 8 inch pan. Bake at 350° for 25 to 30 minutes. Cool thoroughly. Top with sweetened whipped cream, and seal around edges. cover and refrigerate over night. Can be garnished before serving with fresh fruit (e.g. berries, kiwi, etc.), and mint leaves or berry sauce.
Mix all ingredients together for 4 minutes. Pour in greased loaf pan. Bake at 350° until done.
Cut artichoke hearts and stir together with all ingredients. Heat until warm. Serve with Triscuits crackers and sesame snack sticks.
Put fruit juices and water in bottom of percolator. Combine allspice, salt, cloves and cinnamon in top of percolator.
Mix together, place in casserole, top with Monterey Jack cheese (4 ounces, shredded). Bake 1 1/2 hours at 375° for 2 1/2-quart deep Corning Ware or 1 hour at 350° for flat Pyrex casserole dish, covered.
Brown and season hamburger. Put refried beans in 9-inch Pyrex dish. Top with hamburger. Spread with sour cream and top with grated cheese. Bake at 250° for 15 to 20 minutes. Garnish with tomato wedges, olives and avocado.
Arrange apples in shallow greased pan. Sprinkle with cinnamon. Add water and lemon juice.
Lightly brown pieces of chicken in about a tablespoon of butter. Sprinkle with paprika and cover with water. Let simmer until chicken is done. Make paste with 1 tablespoon of flour and a little milk, then add enough milk to make 1 cup. Pour over the chicken and bake at 350° until tender.
Place one pie crust in bottom of pie plate. Mix together Veg-All, soup, oleo and milk. Add chicken. Place second pie crust on top. Bake at 300° for 30 to 40 minutes. Crust will brown.
Mix liquid sweetener, orange juice and vanilla. Sift flour, salt and baking powder. Cut in butter. Add liquid and coconut. Make into roll and refrigerate. Slice and bake at 375°.
Melt butter and add to cake mix and 2 eggs. Mix and pour into a greased and floured 9 x 13-inch pan.
Cook beef and onion; drain. Stir in salt and spread on 9-inch pie plate and sprinkle with cheese. Stir remaining ingredients with fork. Pour over mixture and bake at 400° for 25 minutes.
Preheat oven to 350 degrees. Defrost frozen hash browns. Add the next seven ingredients; mix well. Place into greased 3 quart rectangular casserole. Mix cornflakes and melted margarine; spread on the top of potatoes. Bake uncovered one hour at 350 degrees. Serves 15.
Cream cheese together until soft and well blended. Add garlic and nuts. Divide mixture into 2 portions. Roll on waxed paper with chili powder.
In medium pot, combine 1 cup sugar and cornstarch. Stir in water until smooth. Stir in egg yolks. Bring to a boil and boil for 1 minute. Remove from heat and add next three ingredients. Spoon into crust. Beat egg whites at high speed. Add in sugar and beat until stiff. Spread meringue evenly over hot filling. Bake at 350° for 15 to 20 minutes or until brown.
Mix milk and eggs. Gradually add dry ingredients. Heat oil in skillet to 360°. Put 1/2 cup batter in funnel with finger covering hole. Spread around, making overlapping pattern. When brown on bottom, turn. Sprinkle with powdered sugar. Enjoy!
Mix the first 5 ingredients together. Add the raisins. Sprinkle with cinnamon or nutmeg. Pour into a 1-quart baking dish. Set into a pan of water 1-inch deep. Bake for 50 to 60 minutes at approximately 350°.
Combine all ingredients; add mayonnaise before serving. All vegetables should be chilled before adding mayo.
Beat eggs in bowl with fork. Stir in butter, lemon juice, vanilla, coconut and sugar. Blend well. Pour into pie shell. Bake in preheated 350° oven for about 45 minutes or until knife that is inserted halfway between center and edge comes out clean. Cool.
Mix all ingredients together and put in a casserole sprayed with Pam. Dot with squares of buttered toast (optional). Bake at 375° for 1/2 to 3/4 hour.
Split bread lengthwise. Butter with 1/2 stick butter. Saut onions in other 1/2 of butter. Add garlic, cheese and spinach. Mix well and melt cheese. Add salt, pepper, Worcestershire and Tabasco to taste. Spread evenly on bread. Sprinkle Mozzarella cheese on top. Heat at 400° until cheese is melted and bread is crispy.
Layer of beans and a layer of onions. Heat remaining ingredients. Pour over beans and let set. Juice can be used again.
Add potatoes, onions, salt and pepper to water. Cook about 10 minutes until vegetables are soft, but not completely cooked. Add fish and cook 10 minutes. Add milk and light cream. Stir and heat 15 minutes longer. DO NOT BOIL. Serve with parsley or chives.
Cook stuffing mix according to box directions. Put stuffing into a 13 x 9 x 2-inch baking pan. Mix cream of mushroom soup with 1/2 can chicken broth; pour over stuffing. Pick chicken into bite size pieces and place in the pan. Mix cream of celery soup and 1/2 can chicken broth; pour over chicken. Bake at 350° for 45 minutes.
Cook squash and onion until tender. Remove from heat; add salt, pepper and butter. Add cracker crumbs, half the grated cheese, milk and egg. Stir until well blended. Pour into casserole; sprinkle remaining grated cheese over top. Bake at 350° for 20 minutes. Garnish with parsley.
Preheat oven to 375°. Bake pastry shell 10 minutes and remove from oven. Reduce oven temperature to 350°. In a large mixer bowl, combine remaining ingredients except egg whites; mix well. In small mixer bowl, beat egg whites until stiff but not dry; fold into lemon mixture. Pour into prepared pastry shell. Bake 25 minutes or until set. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.
Bring milk and eggs to room temperature. Grease 6 individual custard cups or popover pans (not muffin tins). Mix milk, flour and salt. Place custard cups on a cookie sheet, leaving space around each cup. Preheat oven to 450°. Put cups in oven to warm them. Batter should sizzle when it goes in cups. Add eggs to batter, one at a time, not overbeating. Pour batter into cups. Bake at 450° for 15 minutes. Reduce heat to 350° for 15 minutes. Do not open oven during baking time.
Mix lettuce, celery and onions. Place in bottom of salad bowl. Top with sliced eggs, crumbled bacon and peas. Mix sugar and mayonnaise. Spread over top sealing all edges. Sprinkle cheese on top. Refrigerate 24 hours before serving.
Arrange chicken in lightly greased 13 x 9-inch baking dish. Top with cheese slices. Mix soup and wine. Spoon over cheese slices. Sprinkle stuffing mix on top and drizzle with butter. Bake, uncovered, in 350° oven for 45 to 50 minutes. Serves 8.
Dissolve gelatin in boiling water. Add cold water and undrained pineapple. Stir to mix well. Pour into an oiled 4-cup mold or 6 individual molds. Chill until firm. Yields 6 servings.
Combine all ingredients until dough is firm. Roll and cut with any cookie cutter. Let dry 24 hours or microwave on Low for about 15 minutes. If going to hang, make hole in top with a straw before dough is dry.
Preheat oven to 375°. Grease cookie sheet. Cream eggs, sugars, margarine and vanilla. Mix dry ingredients and add to creamed mixture. Stir in by hand the oats, chips and nuts. Use ice cream scoop to drop on prepared cookie sheet. Bake at 375° for 12 to 13 minutes. Makes 4 dozen.
Combine sugar, syrup, butter and salt. Bring to a boil over medium heat. Pour this hot syrup slowly over beaten eggs, stirring constantly. Cool. Add vanilla and pecans; pour into pie shell. Bake at 400° for 10 minutes. Reduce heat to 375° and bake 35 to 40 minutes longer. (I don't usually let my syrup mixture cool before baking.)
Melt vanilla chips. Add crushed candy cane. Pour on foil lined cookie sheet to about 3/8-inch thickness. Melt mint chocolate chips; drizzle over top. When cool, drop foil to break into small pieces.
Combine apples and cranberries; add flour and toss to coat. Add sugar and mix well. Pour into a greased 2-quart casserole dish.
Mix all ingredients except the corn flakes, margarine and almonds. Put in a greased 9 x 13 x 2-inch casserole. Top with corn flakes and almonds. Refrigerate overnight and bake, uncovered, for 1 hour in a 350° oven the next day.
Mix all ingredients in food processor, except black olives. Add black olives by hand. Roll on waxed paper and cover with chopped nuts. Makes 2 cheese balls.
No baking. Bring to boil on top of stove oleo, dates and brown sugar. Then add walnuts, coconut and Rice Krispies. Drop by teaspoon on wax paper and roll into log shape. Will be hot to work with. When cooled, dip into powdered sugar.
Mix cornmeal and cheese together to make a ball. Pinch off a tablespoon of cheese mixture; dip in milk then in cracker crumbs. Fry in frying pan until lightly brown.
Preheat oven to 350°. Cook lasagna according to directions; drain. In medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk a little at a time. Bring to boil for 1 minute, then remove from heat and stir in parsley.
Mix first three ingredients and roll in small balls. Melt last two in double boiler. With toothpick, dip balls in the melted chocolate, leaving a small circle at top. Place on waxed paper. Smooth over holes with a table knife dipped in hot water.
Boil for 5 minutes, take off stove and add 1 stick of margarine. Stir and let cool. Add 2 teaspoons soda, 2 cups flour, 2 teaspoons cinnamon, and pinch of salt. Bake at 350° for 25 minutes.
Dust chicken with flour. In skillet, brown chicken in hot shortening. Cover; cook over low heat for 45 minutes, or until done. Uncover last 10 to 15 minutes to crisp chicken. Remove chicken to warm platter; pour off all but 3 tablespoons drippings. Cook green pepper and onion with thyme in drippings until tender. Add remaining ingredients. Heat, stirring to loosen browned bits. Serve over chicken. Makes 4 to 6 servings.
Preheat oven to 350°. Combine ingredients and roll into balls. The moisture in the sausage and cheese will hold the mixture together. Bake for 15 to 20 minutes.
Mix like pie crust. Then beat 1 egg and 1 c. water. Add to pie crust mixture. Set in refrigerator until apples are ready. Line cake pan with 3/4 of dough. Fill with apples. Add 1 c. sugar, 2 Tbsp tapioca and cinnamon. Roll remainder of dough and place on top. Bake 1 hour at 350°. Frost while warm with powdered sugar frosting.
Combine the 1/2 cup sugar and 1 tablespoon cinnamon. Combine the 3/4 cup sugar and 1 tablespoon cinnamon. Grease Bundt pan. Quarter the biscuits and roll in first cinnamon sugar mixture. Put around in pan. Spread nuts on biscuits. Melt oleo and add cinnamon and sugar. Pour over biscuits. Bake at 375° for 35 minutes. Remove from pan immediately and glaze with powdered sugar, vanilla and water.