HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, beat egg whites and cream of tartar at high speed, until mixture holds stiff peaks when beater is raised. Add sugar, 1 teaspoon at a time; beat well after each addition. Continue beating until mixture holds very stiff peaks. Lightly fold in peanut butter, just until mixed. Drop by teaspoons onto greased cookie sheet. Bake in a 300° oven for 25 minutes, until lightly browned. Remove from cookie sheet immediately. Yields about 3 dozen.
Sift together dry ingredients; then set aside. Beat eggs until light and add sugar gradually. Beat until light and fluffy. Add dry ingredients alternately with fruit cocktail. Mix until smooth after each addition. Spoon into greased 13 x 9 x 2-inch baking pan. Combine brown sugar and walnuts. Mix well and sprinkle over cake. Bake at 350° for 30 to 35 minutes. While still warm, spread with Walnut Topping.
In electric mixer, whip butter until fluffy. Sift sugar and cocoa; add slowly to butter on low speed. Increase speed as mixture is blended. Add eggs, one at a time, beating well after each addition. Whip on high speed until consistency of whipped cream. Add vanilla and almond extract and blend. Pour mixture into baked or crumb crust shell (10-inch) and refrigerate to set at least 1 1/2 to 2 hours. May be made a day prior to serving. Top with whipped cream and garnish with chopped nuts. Very rich pie and easily serves 10.
Cut out stalk and seeds of pepper. Heat oil in pan and fry onions until soft. Add mushrooms and rice. Cook until oil is absorbed. Take 1/2 pepper (chop finely), broth, chili sauce and salt and pepper. Stir well and add to mushroom and rice. Cover and cook until all the liquid is absorbed. Remove from stove. Stir in chicken (finely chopped). Mix together then spoon into peppers. Small dab of butter on each pepper. Put in baking dish. Add 1/4 pint of water around peppers. Bake in oven at 375° for 30 to 35 minutes.
In medium bowl combine 1 cup flour and 2 tablespoons sugar. With pastry cutter cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Stir in half cup of pecans. Press flour mixture into the bottom of ungreased 13 x 9 x 2-inch baking pan. Bake in 350° oven for 15 minutes. Meanwhile combine 1 1/4 cups sugar and 2 tablespoons flour; stir in eggs, milk, orange peel and vanilla. Fold in cranberries and coconut and remaining chopped pecans. Spread over partially baked pie shell. Bake 25 to 30 minutes more or until top is golden brown. Cool on wire rack. Cut into bars while warm. Cool. Makes 36 bars.
Spray pan with Pam. Mix together 2 tablespoons vinegar, 1 cup catsup, 1 tablespoon sugar and 2 tablespoons Worcestershire sauce. Pour over meat balls and bake 1 hour at 350°.
Cut together the first 4 ingredients until consistency of meal. Press in pan. Bake 10 to 15 minutes at 350°. Cool thoroughly. Combine the Cool Whip and cream cheese and spread on cooled crust. Spread on the fruit pie mix.
Make Jell-O in 2 cups hot water, 1 cup frozen strawberries and 1 cup cold water. Mix in sour cream; stir. Pour all into mold. Let it set overnight.
Carefully wash and chill lettuce. (Other greens may be substituted or added.) Tear into bite-size pieces in a large round salad bowl. Arrange bacon, eggs, tomato, avocado, onion and cheese separately in pie-shaped sections over greens. Add dressing just before serving.
Mix all ingredients thoroughly and bake in a well-greased hot pan. In small frying pan, bake one pancake at a time. In a large one you can make 3 at a time. When brown on one side, turn over and brown the other side. Serve hot and well buttered.
Grind ham and grate cheese. Mix together with all other ingredients. Spread in Pepperidge Farm buns (small). Place in bun pan. Cover with aluminum foil. Heat for 10 minutes in oven at 400° or until warm. One recipe makes approximately 30 buns. Excellent to freeze and serve later.
Mix the first 7 ingredients and shape into loaf. Mix the last 5 ingredients and pour over loaf. Bake 1 1/2 hours at 350°.
Cream the oleo and sugars together. Add eggs and beat. Add remaining ingredients. Mix well. Spoon out on cookie sheet. Bake at 350° for 10 minutes. Cool on pan, then rack.
Combine all ingredients in small mixing bowl; beat until well blended. Refrigerate until chilled.
Bake potatoes and cook bacon until crisp. Slice and peel potatoes. Layer potatoes and bacon in bottom of casserole dish. Sprinkle with onions. In a small saucepan, mix flour, vinegar, brown sugar, celery seed, pepper and salt. Cook, stirring constantly until slightly thickened. Pour sauce over potatoes; toss gently. Then put in oven at 325° to reheat for 1/2 hour.
Cut up crab and vegetables into small pieces. Lightly season with celery salt and lime juice. Add Snappy Tom tomato and chile juice with ketchup to thicken. Mix in large bowl. Refrigerate and eat chilled. Great with soda crackers.
Place pineapple in baking dish. Mix sugar and flour. Sprinkle over pineapple. Then sprinkle cheese, then oleo and crackers. Bake for 30 minutes in a 350° oven.
Mix all ingredients together and top with chow mein noodles just before serving. Great summer salad.
Combine dry ingredients and mix with sweet potatoes. Blend together eggs and milk and combine with sweet potato mixture. Pour into prepared pastry. Bake at 450° for 10 minutes. Lower oven to 350° and continue to bake for 35 minutes or until set.
Combine all ingredients and drop by spoonfuls into hot oil and flatten into patties. Brown on both sides and drain on paper towel.
Cook spaghetti according to package directions. Rinse in cold water and drain well. Add remaining ingredients. Toss well and store covered in fridge overnight.
Combine all ingredients. Pour into greased 1 1/2-quart casserole dish. Bake for 1 hour at 325°. Stir twice during baking. Serves 6.
Mash squash in bowl. Add butter, eggs, salt, pepper, onion, cheese, milk and bread crumbs; mix well. Spoon into casserole. Bake at 375° for 40 minutes or until hot and bubbly. Yield: 4 servings.
Sift flour, baking powder and salt into bowl. Add oil. Blend with a fork. (It should appear dry.) Beat sugar, vanilla and egg mixture together until light and fluffy. Stir in flour mixture. Chill 1 hour. Roll out onto a floured board. Cut into cookies. Bake 9 minutes at 400°.
Brown ground beef; add onions halfway through browning. Combine remaining ingredients. Serve. You may add lettuce to make nacho salad.
Cut squash in half and remove seeds. Place cut side down in water (an inch or so). Bake for 35 minutes at 375°. Sprinkle with salt. Cook sausage and onion, drain. Stir in bread crumbs. Spoon mixture into cavities and bake for 20 minutes at 375°.
Saute onion in soup pan. Add water, bouillon cubes and garlic salt. Bring to a boil until bouillon cubes dissolve. Add noodles and simmer 1 minute. Add broccoli; cook 3 minutes. Add milk and cheese; simmer until cheese melts. Do not boil.
In bowl combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Spoon 1/2 cup on lettuce leaf per serving. Yields 3 to 4 servings.
In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients (except buns); bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Serve on buns.
In a medium saucepan, cook onion and garlic in hot oil until tender. Stir in undrained tomatoes, tomato paste, cooking wine, sugar, oregano and basil. Bring to boil; reduce heat and simmer, uncovered, for about 30 minutes. Meanwhile, cook pasta; drain and serve with sauce.
Mix all ingredients thoroughly and form into six thick burgers. Brown burgers on both sides. Reduce heat and continue cooking until completely cooked, about 16 minutes. Add 1 (10 1/2 ounce) can of cream of mushroom or any condensed cream soup of your choice. Cover and simmer for 20 minutes. Add a little water if a thinner sauce is desired.
Cook sugar, syrup and water until it forms a hard ball in cold water. Add peanuts and butter; cook until syrup is brown. Add soda and mix well. Spread thin on waxed paper and let cool. When cool, break in pieces.
Combine pulp and water in a small bowl. Knead tamarind to extract color and flavor. Liquid will be cloudy and brown. Strain out seeds.
Fry hamburger, heat up refried beans, let cool. Chop up lettuce, slice avocado and slice onion. Put all ingredients in dish, pour over salad dressing. Top with sour cream; keep cool.
Combine first 6 ingredients, mixing well. Beat mayonnaise and cream cheese until smooth; add to fruit mixture. Fold in whipped cream. Pour into plastic mold and freeze.
Beat together in large bowl eggs, pumpkin, oil and water. Sift together flour, sugar, baking soda, salt and seasonings. Fold into pumpkin mixture adding raisins and nuts. Pour batter into well-greased and floured 3 (1 pound) coffee cans. Fill each half full. Bake at 350° for 1 hour or until toothpick comes out dry. Cook 5 minutes. Remove from pan. Wrap in foil. Let stand for 2 or 3 days before serving. May be frozen.
Cover bottom of an 8 x 12-inch baking pan with Velveeta slices. Drain tomatoes in strainer and discard liquid. Spoon tomatoes over cheese slices. Sprinkle shredded Cheddar over the top. Bake in 350° oven for 25 to 35 minutes or microwave on High for 5 to 6 minutes. Dip the chips into mixture.
Preheat the oven to 500°. Lightly oil a large shallow roasting or half sheet pan. Arrange the green beans in a single, uncrowded layer in the pan. Drizzle the oil over the beans and roll until evenly coated. Roast for about 15 minutes, until the beans are well browned, shaking the pan occasionally for even cooking. Transfer the beans to a serving bowl and sprinkle with salt to taste. Serve immediately.
Cover the bottom of 9 x 13-inch pan with rice. Sprinkle salt over rice. Cover rice with broccoli. Lay cleaned chicken over top. Mix soup and water. Pour over other layers. Cover with foil. Bake at 350° for 45 minutes. Check to see if meat falls off bones.
Cook squash in boiling water until barely tender. Drain well. Add chicken soup, sour cream and onion and mix well. Sprinkle 1/2 of herb mix on bottom of casserole. Add squash mixture and sprinkle remaining stuffing mix on top. Dot with butter and cheese. Bake, uncovered, in buttered dish at 350° for 25 to 30 minutes.
Mix all ingredients well. Bake in a 9x13in pan at 350 degrees until cake falls in the middle.
Mix this at medium speed until thick. Add 3/4 cup chopped pecans. Mix 3 1/2 cups vanilla wafers and 2 sticks melted margarine together. Make alternate layers of wafers and creamed mixture. Put wafers on bottom. Cream next and so on. Top with 1 can cherry pie filling and chill overnight.
Beat margarine, sugar and salt until fluffy. Mix in flour. With floured hands, press into greased 13 x 9-inch pan. Bake at 350° for 20 minutes or until lightly browned. In heavy saucepan, over low heat, melt chips and milk, stirring constantly until chips are melted. Stir in extract. Spread evenly over shortbread. Sprinkle with almonds, press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.
Cook chicken in boiling water. Cool and cube. Add all of the ingredients and return to stockpot used. Bring to boil. Simmer for 15 minutes. Return to boil and stir in noodles as directed on package.
Cook meat until tender. Add all other ingredients, except tomatoes and cream. Boil 15 minutes. Add tomatoes and cook until done. Add cream and serve.
Cream butter, powdered sugar, vanilla and water. Add flour. Mix well. Add pecans. Form small balls by teaspoon. Put on ungreased cookie sheet. Bake in oven at 300° for 20 minutes or until delicately brown. While hot, roll in powdered sugar.
Preheat frying pan with oil. Brown chops until golden. Combine garlic, ginger, salt, pepper, sugar, vinegar and soy sauce. Pour mixture over pork chops. Cover and simmer until tender and glazed (50 to 60 minutes). Turn chops from time to time to avoid sticking and scorching.
Mix sugar, salt, water, Crisco and yeast. Stir in 12 cups flour. Knead in about 4 more cups flour. Form into ball. Brush with melted Crisco. Let stand 30 minutes. Knead down and let stand 30 more minutes. Make into loaves or rolls. Let raise 2 hours. Bake rolls at 400° for 20 minutes. Bread at 350° until brown.
Cook sugar and water together in saucepan for 1 minute over medium heat. Add bananas and cinnamon; cook 3 minutes over medium heat. Transfer banana mixture to food processor and blend until pureed. Chill. Transfer banana mixture to mixing bowl. Fold in stiff egg whites until well mixed. Fold banana mixture into cream mixture; mix well. Spoon into dessert cups and chill before serving.
Combine dry ingredients; set aside. In a large bowl, beat eggs. Add pumpkin and oil; stir in cereal just until moistened. Add dry ingredients and stir until combined. Fold in pecans and raisins. Pour into a greased 10-inch tube pan. Bake at 350° for 60 to 65 minutes or until cake tests done. Cool in pan 10 minutes. Dust with confectioners sugar, if desired.
Cream butter, Crisco and sugar together. Add one egg at a time and beat well. Add flour, mixed with remaining dry ingredients and add alternately with milk. Beat until smooth. Pour batter into greased and floured tube pan. Cook in 325° oven for one hour and 15 minutes. Cool on rack.
Boil sugar and water 5 minutes. Let cool. Add orange, lemon and pineapple juices plus the mashed banana. Divide into 3 portions and freeze in flat containers.
Soften yeast in warm water; set aside. Mix flour and salt; cut in butter. Blend in yeast, eggs, sour cream and 1 teaspoon vanilla. Mix well. Cover and chill 2 hours. Combine sugar and remaining vanilla. Roll out half of dough, using vanilla sugar mixture to keep from sticking. Roll out to 8 x 16-inch rectangle. Sprinkle with sugar and fold into thirds, making layers. Roll out. Fold twice more. Cut into strips 4 x 1-inch. Twist each strip 2 or 3 times. Place on greased baking sheet. Bake at 350° for 15 to 20 minutes until golden brown. Repeat with rest of dough. Makes 4 1/2 dozen twists.
In a medium saucepan, combine corn, green and red pepper, celery and water. Cook about 5 minutes or until corn is tender, but not overcooked. Drain. Stir in cream cheese, milk, salt and pepper. Heat through.
Cream first 6 ingredients together. Pour into pie shell and bake at 300° for 1 hour, until knife comes out clean.
Fry tortillas in oil for about 5 seconds (they should be soft). Roll up tortillas with 1 teaspoon of onions and cheese in the inside. Place tortillas in a well-greased glass baking dish. Melt butter; add flour until thick. Add chicken broth. Cook over medium heat until thick but pourable. Add sour cream and peppers. Pour mixture over enchiladas. Add remainder of cheese on top. Bake at 350° for 20 to 25 minutes.
In Season-Serve| container, combine first 3 ingredients. Add beef. Apply seal; invert container to coat beef. Chill several hours.
Drain the tomatoes. Cook sausage and drain off fat. Melt cubed cheese in microwave or double boiler. Add sausage and tomatoes. Serve with Fritos or tortilla chips.
Spread 1/2 of cookie crumbs in a 9 x 13-inch pan. Beat together cheese, margarine, sugar and Cool Whip. Combine 2 puddings and milk. Beat until thickened. Add to the cream cheese mixture. Pour over the crust. Top with remaining crumbs. Chill for several hours.
Mix all the ingredients together (except for the nutmeg) and put it into a casserole dish. Sprinkle a little nutmeg on top. Bake at 325° for 1 hour.
Preheat oven to 350°. Mix soups and chicken together in large bowl. Add 1/2 of the sour cream and 1/2 of the cumin and other spices (or to taste). Heat oil in skillet and place tortillas, one at a time, in hot oil just until limp. Drain on paper towel. Lay tortillas in 9 x 13 pan. Spread small amount of mixture on tortilla; top with small amount of cheese. Roll up. Continue doing this, lining all the tortillas up next to each other, seam side down. When pan is full, spread remaining mixture on the top of the enchiladas, topping with remaining cheese. Place in oven until enchiladas are hot and cheese is melted. Serve with jalapenos and picante sauce.
Heat oven to 350°. Pop popcorn, then melt butter and honey together and stir. Put popcorn and peanuts in a small bowl. Pour honey-butter mixture over corn and stir it up. Pour popcorn in a baking dish and spread it out. Bake for 10 to 15 minutes. Cool and eat.
Combine 2 cups flour, 1/2 cup sugar, baking powder and salt. Cut in butter. Stir in egg yolks. Divide mixture in half. Press half of mixture in bottom of 9 x 13-inch ungreased pan. Mix together the apples, cinnamon and remaining flour and sugar. Arrange apple mixture over the crust. Crumble remaining dough over apples. Brush with the egg white. Bake at 350° for 30 to 40 minutes. Cool and drizzle with powdered sugar.
Wash and pick over dried beans. Put them into a large saucepan or kettle with the water and bring to a boil. Remove from the heat, cover and allow to stand for one hour. Return to the heat and bring to a boil again. Reduce heat and simmer, partially covered, for 1/2 hour.
Brown and drain ground beef. Cook mostaccioli noodles until tender. Put noodles in baking dish and pour milk and egg on top. Mix Ragu sauce with ground beef and pour over noodles. Layer top with optional salami or pepperoni. Cover with grated Mozzarella cheese. Bake at 400° for 25 to 30 minutes.
Mix yogurt, salad dressing mix and onions in small bowl. Refrigerate until ready to serve. Just before serving, stir in milk until well blended.
Mix all ingredients except cocoa over low heat until melted. Add cocoa. Put in a small pan. Chill and cut in 3 servings.
Grind Soyameat. Combine all ingredients and mix well. (Tartex is a stiff mixture, so take a small amount on a plate and mash it with a few tablespoons of the rest of the mixture; repeat until all of the Tartex is blended.) Press mixture into a flat baking dish. Bake in a 325° oven for 1 hour or until done. Cover during the first half of the baking time. Serve with tartar sauce or a white sauce with parsley.
Quarter tomatoes (unpeeled); cook all ingredients except salt, pepper, parsley and juice of lemon. Pass through a food mill or sieve; season with the remaining ingredients. Boil and seal into hot sterilized jars; seal.
Blend cookies and margarine in small bowl. Sprinkle 1 cup crumb mixture over bottom of lightly greased 8-inch baking pan. Sprinkle with chips, marshmallows and nuts. Top with remaining crumbs. Pour condensed milk evenly over crumbs. Bake at 350° for 30 minutes. Cool and cut. Can double recipe and cook in 9 x 13-inch pan.
Mix sugar, butter and add strawberries. Spread between and on top and sides of layers. Place in refrigerator or in a cool place.
Cook pie crusts; cool. Melt butter, add nuts and coconut; brown light and cool. Cream Eagle Brand milk and cream cheese with mixer and then fold in Cool Whip.
Scald milk with sugar and Crisco. Cool and put yeast cake in it. Sift flour with baking powder and salt. Stir into milk and set to rise. After it rises, use flour enough to make a soft dough. Place in icebox until ready to roll out and cook. Roll out and let rise. Grease a pan and put them in the pan. Cover dough when putting in icebox.
Over medium heat, slowly add 1 can chicken broth to cream of chicken soup. After reaching smooth consistency, add remaining 2 cans of chicken broth. Bring to a boil. Divide biscuits into quarters; add to boiling broth. After all biscuits have been added, let dumplings boil for 1 to 2 minutes. Reduce heat; add cans of chicken. Remain on low heat until desired consistency.
Combine sour cream and chicken soup. Stir in frozen hash browns, ham, cheese and onion. Put in greased 9 x 13-inch pan. Combine crumbs and margarine; sprinkle over potatoes. Bake for 1 hour at 350°.
Combine all ingredients in electric blender. Cover and blend on high until smooth. Makes 1 serving.
Combine pears, sugars and pectin. Bring to boil. Boil 20 minutes, stirring. Remove from heat; add jello and blend well. Pour into jars and seal.
Bake cake as directed. Crumble one layer of cake in punch bowl. Mix 1 package pudding with 2 1/2 cups of milk until slightly thickened. Pour over 1st layer. Add 1 can drained pineapple. Add 1 can pie mix. Add 1 carton Cool Whip. Add 2nd layer cake. Mix pudding mix with 2 1/2 cups of milk and add 1 can drained pineapple. Add 1 can pie filling. Add 1 carton Cool Whip. If you like, add chopped nuts and cherries. Chill overnight.
Dissolve Jell-O in boiling water. Let cool. Add strawberries, pineapple, bananas and nuts. Pour 1/2 of mixture in 8-inch dish. Set in freezer until congealed.
Combine corned beef, chopped American cheese, soup, milk and onion. Alternate in layers in greased 2-quart baking dish with noodles (cooked and drained). Top with buttered crumbs and bake until heated through at 375° for 30 to 40 minutes.
With electric mixer, mix cream cheese, mayonnaise and salt. Stir in remaining ingredients. Let stand several hours to blend flavors. Serve with tortilla chips.
Soften butter or margarine to room temperature. Mix butter, eggs and water; beat good. Then mix all ingredients together. Preheat oven to 450°. Use one cup of batter per layer. Bake until layers are done.
Combine all ingredients and bring to a boil. Cover and simmer slowly until beans are very soft, about 2 1/2 to 3 hours. Remove bay leaf and bones from kettle. Remove skin from pork hocks, cut up meat and return meat to soup kettle. Stir with spoon, mashing about 10% of the beans. This process thickens the soup and gives it body. It makes about 15 cups of bean soup.
Put strips of meat into sauce and mix well to coat. Cover with plastic wrap and marinate in refrigerator for 24 hours. After 24 hours, put directly onto oven racks on aluminum foil. Oven temperature should be 200°. Dry meat for 3 to 4 hours. May also use dehydrator method according to manufacturer's directions. This keeps for quite a while in sealed plastic bag.
Preheat oven to 375°. Sift together flour, baking soda, baking powder and salt. Set aside. In large mixer bowl, cream butter and 1 cup plus 2 tablespoons sugar until fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream, lemon juice and vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest. Fill muffin cups lined with paper baking cups 2/3 full. Bake for 18 to 20 minutes, until pick inserted in center comes out clean.
Mix cream cheese and sugar. Stir in Cool Whip and pineapple. Put in pie crust. Sprinkle 1/2 cup crushed vanilla wafers and 1/2 cup nuts on top.
Mix all ingredients; form into balls and cook in spaghetti sauce for 1 1/2 hours.
Cook cake by directions. While hot, pour condensed milk on top of cake; let cool. Then layer with cherry pie filling, Cool Whip and coconut. Keep in refrigerator.
Put on Jack stands. Lay on back with screwdriver shoved in the bottom of big foot. Twist until satisfied. Once you have finished, crawl out and get in and mash throttle wide open. Try to run over everything in sight, then get off and go inside and mess up house.
Brown meat; add onion and tomatoes. Simmer. Put layer of meat, layer of spaghetti, layer of cheese and olives. Repeat, ending with a layer of olives. Bake at 350° for 1 hour.
Place hash browns in a single layer in a greased 13x9x2 inch baking dish. Sprinkle with cheese and ham. Beat eggs, milk, salt, and mustard.	Pour over ham.	Cover and bake at 350° for one (1) hour. Uncover, bake 15 minutes longer or until edges are brown and knife inserted in center comes out clean.
Heat oven to 450°. Melt shortening in iron skillet. Mix corn meal, flour, egg and buttermilk. Stir in melted shortening. Pour mixture into hot skillet where shortening was melted. Bake in oven for 30 to 35 minutes until top is brown and sides pull away from pan.
Place soup and water in a large saucepan. Cook over medium-high heat until bubbly. Stir often. Add remaining ingredients. Reduce heat to medium. Cook for 10 minutes, or until warm. Stir often.
Combine sugar and milk in a saucepan; boil 3 minutes. Add vanilla and crackers. Beat all together; pour into pan. Let cool and enjoy!