HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cover large baking sheet with foil and set aside. Beat egg whites in medium bowl until foamy. Add sugar	gradually and beat until stiff peaks form. Add vanilla and salt. Fold in chocolate pieces and nuts. Drop by teaspoonfuls 2 inches apart. Put in preheated oven. Turn off heat. Leave cookies at least 5 hours or overnight, without opening the door. Cookies will be light brown. Store in airtight container.	Makes 45 cookies.
Cream shortening and sugar until light. Add eggs, one at a time, beating after each. Make a paste of cocoa, coloring and water; add to the creamed mixture. Add salt and flour alternately with the buttermilk, beginning and ending with flour. Add vanilla last, then mix soda with vinegar and add to the mixture. Do not beat at this stage; just fold gently until blended. Bake at 350° for 30 minutes.
Bake 1 pie crust according to package directions. Reserve remaining pie crust for garnish. Set aside in large saucepan. Combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften gelatin. Cook and stir using medium heat until mixture bubbles. Cook and stir for 2 minutes. Remove from heat. Gradually stir 1 cup hot mixture into eggs. Return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust. Cover and chill 6 hours or overnight. Makes 8 servings. Contains 237 calories. Food Exchange: 1/2 Milk, 1 1/2 Bread, 2 Fat.
Cook carrots until they are tender. Cool. Mix all ingredients together and add carrots. Let set overnight.
Heat oil in skillet, saute onions until limp. Add potatoes and continue cooking, flip in sections until done. Salt and pepper to taste.
Cream butter and sugar. Separate eggs. Add the yolks to the mixture; blend well. Add flour and baking powder alternating with milk. Add flavor. Beat egg whites until stiff. Fold into batter. Pour into 9-inch cake pans. Bake at 375° until done. Use your favorite frosting.
In 1 1/2-quart casserole dish, place chopped onions and mushroom stems. Cover and microwave on High for 4 minutes. To this mixture, add cream cheese, mixing well; then add crumbs of bread and bacon. Stir and mix well, then stuff each mushroom cap with mixture. Place each cap on plate and put into microwave for 3 to 4 minutes, rotating after 2 minutes.
Saute vegetables in butter until tender. Combine vegetables, chicken, soups and rice. Put in buttered baking dish. Grate cheese on top. Bake until cheese melts at 400°.
Saute celery, onion, bell pepper and shrimp in butter. Add cream of shrimp soup and rice. Mix and pour in buttered 2-quart casserole dish. Sprinkle with herb stuffing. Bake 40 minutes at 350°.
Combine all ingredients and blend thoroughly. Form a loaf and bake in a generously greased bread pan in a 375° to 400° oven for about 45 minutes or until top and sides are well-browned.
Mix with pastry blender. Add water and stir until all sticks together lightly. Roll out for pie crust.
Shred the cooked chicken finely; cut off and discard the ends of the mushroom stalks and slice the caps finely. Pur the chicken, sliced mushrooms and bean sprouts in a 3-quart ovenproof glass bowl and stir in the stock; three-quarters cover with Saran Wrap and microwave on High 15 minutes, stirring 2 to 3 times during cooking.
Lightly brown hamburger; drain. Mix tomato sauce, onions, oregano and garlic powder. Press dough evenly on bottom and halfway up sides of greased 9 x 13-inch pan. Spread the tomato sauce on bottom of dough. Add hamburger and spread evenly. Sprinkle cheese on top. Bake at 425° until cheese is light brown, about 20 to 25 minutes. Makes about 8 servings.
Boil cream slowly about 20 minutes or a little longer. Gradually stir in flour. Let butter come to top and spoon off. Add hot milk to thin. Beat with electric mixer on low speed and keep on low heat. When about done, add salt and sugar.
In a saucepan over medium-high heat, melt 2/3 cup of sugar. Have patience and keep stirring. All lumps will dissolve with time. Coat a pan of your choice (could be a Pyrex in an interesting shape or a smooth Bundt pan. I use a simple stainless steel mixing bowl so that is comes out round) with the melted sugar. Coat the pan well!! In a small bowl, whisk 6 egg yolks and 2 whole eggs. In a large bowl, combine 2 cans of condensed sweetened milk with 2 cans of the evaporated milk. Add the eggs. At this time, add vanilla. Pour mixture into prepared pan. Take a roasting pan. Pour 2-inches of water into it and set the flan in the middle. Bake your flan in an oven that has been preheated to 350°. This can take anywhere from 1 to 2 hours depending on your oven. Test your flan for doneness with a toothpick inserted into the middle. It's ready when it comes clean. Carefully remove your flan by lifting the bowl out of the pan. Chill well (6 hours minimum, you can make it the night before). To remove slide a butter knife around the edge. Invert the pan onto your serving plate (a large plate or a plate with a lip). Remember the caramel runs off. Get all of it on the plate. Yields 12 servings.
Preheat oven to 350°. Mix all ingredients together. Pour into casserole dish and top with more cracker crumbs and grated cheese. Place "pats" of butter or margarine on top. Bake until golden brown.
Brown hamburger; drain. Mix Ro-Tel, beans and soup with hamburger in saucepan. Heat; place in dish. Layer tortilla, layer sauce, layer tortillas, layer bean sauce and top with cheese. Bake at 350° for 30 minutes. Serve.
Stir baking soda into buttermilk. Cream shortening. Add sugars. Cream together; beat in eggs. Alternately add buttermilk (with added soda) and flour. Add nuts, vanilla and cinnamon. Spread in greased oblong baking dish. Prepare topping. Place topping on batter before baking. Bake slowly in 300° oven until done. Cut into squares.
Make Jell-O according to package. Cream the cheese and stir cheese into Jell-O, then add small can crushed pineapple. This is for a double package of Jell-O.
Cake: Preheat oven to 350°. Melt chocolate in boiling water. Cream butter and sugar. Add yolks one at a time, beating in between. Add vanilla and chocolate. Sift flour, soda and salt. Add dry items alternately with buttermilk to the butter mixture. Fold in stiff egg whites and pour batter into three 9-inch pans lined with wax paper. Bake for 35 to 40 minutes. Frost when cool.
Place ribs in large baking pan. Cover with onion and lemon juice. Bake in 450° oven for 30 minutes. Combine ketchup and remaining ingredients. Pour over ribs and bake at 350° for 1 1/2 hours.
Mix according to list. Spray 1 loaf pan or 2 small loaf pans with Pam. Bake at 350° for 45 minutes.
Sprinkle a little salt in the bottom of a pot. Heat pot and then add meat. Brown a little, if possible. Add onions and peppers; saute until limp. Then add water to cover meat and chopped canned tomatoes. When the mixture begins to boil, turn to a simmer and cook until meat is close to tender. Then add carrots and corn. Add all seasoning, a little at a time if you wish to suit your taste. Add green beans and potatoes. Continue cooking. About 15 minutes later, add chopped fresh tomatoes. When potatoes are done, you are ready to eat. Serve with cornbread. Makes enough for 20. If you wish to freeze, omit potatoes. When you wish to serve, boil potatoes until done and then add frozen stew.
Dip any bread, preferably sourdough rolls, split or dry bread, in mixture and brown on both sides in hot buttered skillet. Sprinkle with powdered sugar.
In medium skillet, combine Lipton onion soup mix and meat; brown well and blend in cheese. Separate crescent dough according to package directions; then cut in half. Place spoonful of meat mixture in center of each triangle; fold over and seal edges. Place on ungreased cookie sheet and bake at 375° for 15 minutes or until golden brown. Makes 48 turnovers.
Rub garlic in wooden bowl with salt. Add rest of ingredients and toss. Add egg after lettuce.
Cook vegies in 1/4 cup water quickly (bring to boil, reduce heat, cover and cook 3 to 4 minutes or until vegies are just barely tender). Do not drain. Combine cornstarch, cream, pepper and bouillon cube. Add to vegies. Cook and stir over medium heat until thickened and bubbly, then cook 2 minutes more.
Mix cake and pudding mixes together. Add remaining ingredients one at a time. Pour into greased loaf pans. Bake at 350° for 45 to 50 minutes. Makes 2 large or 3 small loaves.
Mix au jus as package directs. After it comes to a boil, add the roast beef and simmer until well heated. Split hoagie rolls and butter lightly and place under broiler of oven until heated. Divide beef onto the rolls. Serve the au jus in small dish for dipping the sandwiches.
Cook sweet potatoes until tender; drain water off potatoes and whip potatoes. Add beaten eggs, sugar, milk, vanilla and nutmeg to potatoes. Mix in margarine and beat well. Pour into pie crusts. Bake at 350° until done.
Mix together shortening, sugars, egg, water and vanilla. Stir in remaining ingredients. Bake at 350° on greased cookie sheet for 12 to 15 minutes.
Boil whole tomatoes and 1/2 teaspoon oregano. When it comes to a boil, take off stove. Add seasoning packet and potatoes. Put in half of the Mozzarella cheese and pepperoni and mix thoroughly. Put in casserole dish and put remaining cheese and pepperoni on top. Bake at 350° for 35 minutes.
Brown onion and ground chuck. Mix with other ingredients. Bake in casserole for 1 hour at 350°. Serves 5 or 6. Never any leftovers.
Cream the sugar and butter; add eggs. Add syrup and mix well. Stir vanilla into mixture and pour into unbaked pie shell. Pour beans into mixture. Bake at 375° for 10 minutes. Reduce heat to 350° and bake for 40 to 50 minutes; when knife inserted in center of pie comes out clean, pie is done. Tastes like pecan pie.
In a large skillet, cook and stir turkey burger, onion and vegetable oil; brown well and drain. Add other ingredients; simmer 1/2 hour.
In a mixing bowl, whip cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly add milk while beating. Fold Cool Whip into mixture. Turn into pie shell. Sprinkle peanuts over top. Cover with Saran Wrap and freeze until firm. To serve, remove from freezer 1/2 hour before cutting.
Finely chop cabbage and onions. Saute butter, sesame seed, almonds and Ramen noodles until brown. Drain on paper towel. Shake oil, sugar, soy sauce and vinegar in covered jar. Toss cabbage, onions, sauteed ingredients and dressing just before serving.
Beat the yolks of 4 eggs and the white of 1 egg until thick. Add condensed milk and beat again. Add lime juice and beat until thick. In a separate bowl, beat 3 egg whites until dry and fold in the lime, milk and egg mixture. Pour into a baked pie crust. Separate 2 eggs. Beat the whites with the sugar until stiff peaks form. Spread evenly on top of pie. Bake in 350° oven for 10 to 15 minutes or until meringue is brown, then garnish with thinly sliced limes. (Do not overbeat egg whites. Do not use a food processor; use a mixer instead.)
Season brisket with salt and pepper; top brisket with onion and green pepper. Place brisket in 2 layers of heavy-duty foil, wrapping tightly. Cook at 250° for 4 hours. Serve natural juices and vegetables as sauce. Serves 10 to 12.
Prepare chili as directed on package. Top with cheese, sour cream, onions or green peppers. Makes 8 servings.
Mix oatmeal with boiling water; let stand 20 minutes. Add sugars, butter and eggs, beating well after each addition. Add sifted dry ingredients to mixture, beating well. Bake at 350° for 30 minutes.
Cut squash in half, remove seeds. Place cut side down in pot with 2-inches water or in microwave. Cook until tender, 20 to 30 minutes. Take fork when squash cools and remove squash from shell. Looks like spaghetti.
Combine ingredients; mix well. Chill for at least 1 hour. For a salad, serve on crisp salad greens. For a dessert, serve in a bowl.
Dissolve yeast in warm water; let stand 5 minutes. Combine 2 cups of flour, sugar and salt in a large bowl. Add margarine, milk, 3 of the eggs and yeast mixture; beat until blended, about 2 minutes. Stir in enough additional flour to make stiff dough. Place on lightly floured surface and knead 8 minutes or until smooth and elastic. Place dough in greased bowl; turn to coat. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down. Knead dough a few times to release air. Divide into 16 portions. Roll each into a 6-inch circle. Place 2 tablespoons of filling in center of each circle. Draw dough up around filling to form bundle. Pinch dough firmly above filling, letting top of dough flare loosely. Place 2 inches apart on greased baking sheets. Cover; let rise 30 minutes. To seal firmly, lightly pinch bundle together again. Combine remaining egg and water; brush over bundles.
Boil first three ingredients until soft ball stage. Remove from heat. Add remaining ingredients. Pour out on wax paper and quickly separate with a fork.
Peel, slice or coarsely chop potatoes while the sugar, water and butter is simmering, 10 to 15 minutes. Pour over mixture of potatoes in baking dish. Sprinkle with pecans. Bake at 350° for 1 hour or until done.
Cook, peel and slice salad potatoes. Fry bacon until crisp; drain. Add chopped onions, salt and pepper.
Mix together the vanilla, egg and sugar in small bowl. In a large bowl, pour flour, making a depression in center. Spoon in shortening or butter and the sugar mixture. Work into a stiff dough. Roll out really thin and bake 7 to 8 minutes at 400°.
In a 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper. Over low heat, heat through, stirring often. Add macaroni, vegetables and Parmesan cheese. Heat through, stirring often. Makes 4 servings.
Butter a 9 x 13-inch dish. Place 8 slices of bread on bottom. Cover each slice with slice of American cheese. Top with remaining bread slices. Beat together eggs, milk, salt and mustard. Pour over bread. Cover with grated cheese. Chill overnight before baking. Bake at 350° for 50 to 60 minutes.
Crush pretzels and add 1/3 cup sugar and margarine. Bake at 400° for 5 to 7 minutes. Set aside to cool. Cream together cream cheese (room temperature) and 1/2 cup sugar until sugar is not grainy. Stir in pineapple. Fold in Cool Whip and pretzels.
Saute chicken in butter 8 to 10 minutes. Remove chicken and set aside. Mix cornstarch and juice. Stir in 57 sauce and marmalade. Pour into skillet and heat; stir until thickened. Place chicken in sauce until heated.
Bring to a boil in a double boiler 2 sticks margarine, water, and 4 Tbsp. cocoa. Remove from heat and add 2 c. sugar, flour and salt; mix well. Beat together eggs, sour cream and soda and add to cocoa mixture. Pour batter into jelly roll pan and bake at 325° for 25 minutes. While cake is baking, prepare frosting. Melt together in double boiler 1 stick margarine, cocoa and milk. Bring to a boil. Remove from heat and quickly add walnuts, powdered sugar and vanilla. Spread frosting on hot cake as soon as it comes out of the oven.
Grate cabbage. Combine all other ingredients and pour over cabbage. Mix well. Chill before serving.
Cream margarine and sugar; add eggs and beat about 1 minute on high. Add bananas and beat until no lumps remain. Add flour and soda and beat until thoroughly mixed. Stir in nuts. Bake in loaf pan, which has been sprayed with Pam. Bake at 325° to 350° for 50 to 60 minutes. Wrap and refrigerate overnight before serving.
Up To Two Weeks In Advance: In a 3-quart saucepan, sprinkle gelatin evenly over milk. Let stand 1 minute. Cook over medium-low heat, stirring until gelatin dissolves. Remove pan from heat. Stir in sugar until dissolved. Cut mangoes into bite size bits; remove seeds and peel. In food processor, blend mangoes until they are smooth. Pour mangoes into gelatin mixture with orange juice. Freeze in ice cream freezer.
Let vegetables thaw, then drain. Drain pimentos. Combine vegetables, soup, 2 ounces cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into 1-quart casserole dish. Bake, covered at 350° for 30 minutes. Take out of oven and top with remaining cheese and onion. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Lightly spray a 9 x 13-inch pan with Pam cooking spray. Line dish with dried beef. Wrap each chicken breast with 1/2 slice bacon (do not use extra thick bacon). Mix together sour cream and cream of mushroom soup and pour over chicken. Sprinkle with paprika. Bake at 300° for 2 hours. This recipe is easy and great for company! Serves 12.
Bake sugar cookie in pizza pan, until browned. Cool. Mix cream cheese and Cool Whip with electric mixer until smooth. Spread over cookie. Arrange fruit as desired. Refrigerate until served. Makes two pizzas.
Cook lasagna according to package directions. Mash potatoes. Add cheese to potatoes and beat with hand mixer. Saute onions in margarine until soft. Add 1/3 of onion and margarine to potato mixture. Salt to taste.
In iron skillet, cook sausage, onions and green peppers until lightly browned. Stir together corn meal, baking powder, salt, Cheddar cheese, corn, egg, oil and milk. Stir in sausage, onion and peppers. Also add the oil from the sausage. Turn back into iron skillet. Bake in a 400° oven for 35 minutes or until done.
Wash squash. Cut them up lengthwise. Let them drain on paper towels. Salt and pepper lightly. Roll in dry flour real good. Fry in real hot grease or oil until golden brown. Drain on paper towels. They are real good. You should try them.
Place peaches in crust. Combine sugar, water, cornstarch and syrup in saucepan. Bring to a boil. Cook, stirring until thickened. Add the Jell-O granules and stir until dissolved. Cool. Pour cooled gelatin mixture over peaches. Chill until firm. Serve with whipped cream.
Combine water, vinegar and salt in a large pot and bring to a boil. Put cucumbers, dill and garlic into hot jars. Pour boiling liquid in to fill jars almost to the top. Seal jars. Yields 8 quarts or 16 pints.
Mash bananas and put on side. Beat eggs. Add sugar. Beat again. Add oil and bananas. Beat. Add vanilla and almond. Mix dry ingredients in small bowl. Add gradually to banana mixture. Add nuts last. Bake at 350° for 45 minutes to 1 hour.
Advance preparation: Beat egg yolks well; stir in syrup. Cook and stir over low heat until mixture thickens. Cool well. Whip evaporated milk to soft peaks; fold into syrup mixture. Beat egg whites and cream of tartar until stiff peaks form. Fold into syrup mixture along with almonds. Pour into two 3-cup refrigerator trays; freeze firm. Makes 6 cups.
Unroll and separate crescent rolls. Place 1/8 of the shaved ham on each roll; sprinkle with grated cheese. Roll up dough as directed on package and place on nonstick cookie sheet or baking sheet. Bake according to package directions, or until rolls are brown. Makes 8 breakfast rolls.
Rinse dried beef, pat dry and line bottom of oblong glass casserole dish with beef. Wrap each chicken breast with a slice of bacon. Place on top of dried beef. Mix soup and sour cream and pour over chicken breast. Cook, uncovered, for 3 hours at 275°.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter onto lightly greased waffle baker.
Chop celery and onion medium fine. Melt butter in a skillet and saute celery and onion until tender, about 5 minutes. Cook broccoli according to package directions; drain well.
Mix together all ingredients with 1/2 cup water or milk. Let stand a few minutes. Form into patties or balls. Brown slightly in oil. Cover with can of tomato sauce and simmer a few minutes.
Mix all but last two ingredients in large pot. Put cloves and allspice in tea ball while heating all for about 15 minutes, stirring occasionally. Serve hot, but do not boil. Yields one gallon.
Mix together first four ingredients. Set aside. Mix together remaining ingredients. Batter will be thin. Pour into a 9 x 13-inch pan (greased) or hot iron skillet. Spoon meat mixture into center of batter. Bake 1 hour at 350°. Serves 6.
Mix crust; pat in a 9 x 13-inch pan. Saute vegetables; mix with soup and hamburger. Spread over crust. Top with pizza sauce and cheese. Bake at 350° until cheese is melted and bubbling.
Dissolve jello in boiling water. Mix flour and sugar. Add egg and beat until smooth. Add juice and cook in heavy pan until thick. Add to jello mixture and drained pineapple. Sprinkle marshmallows over top and chill until firm. Spread on Cool Whip and grated cheese on top.
Combine fat, onions, potatoes and dried beef (broken up) in pan and saute until potatoes get browned. Add soup and water to mixture and blend. Place all in casserole and top with buttered crumbs. Heat in 350° oven and place casserole in for about 20 minutes. (This is for 2, but I found it does feed 3.)
Put water into saucepan. Sprinkle gelatin on top and let stand 5 minutes. Add soup, cheese and mayonnaise. Heat and stir until dissolved. Remove from heat; add celery. Drain meat and add Worcestershire sauce and onion flakes. Pour into ring mold and chill at least several hours or overnight. Serve with crackers.
Combine milk and eggs; pour over bread crumbs. Stir in remaining ingredients. Pour over bread crumbs. Pour into 1-quart baking dish; sprinkle with nutmeg. Bake in a slow oven, about 325°, for 1 hour, or until inserted knife comes out clean. Serve warm with hard sauce.
Cream Crisco and sugar together. Add flour, a little at a time. Add 1 egg at a time. Add vanilla. Bake at 350° for 30 minutes or until brown.
Add vinegar to milk. The next morning, mix baking powder, salt, flour, baking soda and sugar. Add cooking oil and eggs to flour mixture. Add milk mixture; stir together. Cook as pancakes.
Mix all ingredients together. (It will be sticky.) Make into balls and bake at 350° for 20 minutes, until brown. Makes 4 to 5 dozen.
In a large stockpot, bring the chicken broth and water to boil. Add the chicken neck, back, wingtips, heart and gizzard, if desired; the parsley stalks and yellow onion. Return to a boil; skim, reduce heat and simmer while preparing the other ingredients.
Brown meat thoroughly in oil and melted margarine in heavy skillet. Add salt, pepper and garlic to taste while browning. Place steak in deep oven roasting pan; cover with thick slices of onion, mushrooms and mushroom juice. Cover with tight lid or aluminum foil wrapped tightly around roaster. Bake at 350° until tender enough to cut with fork.
In saucepan, combine pineapple and sugar; bring to a boil and boil 8 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour in 9-inch square pan. Chill until firm. Makes 9 to 12 servings.
Combine strawberry Jell-O, boiling water and drained pineapple juice. Add pineapple, strawberries and walnuts. Pour 1/2 mixture in 9 x 13-inch pan; put it and other half in refrigerator to harden. When semi-hard, spread 1 pint sour cream over mixture in pan. Spread remaining Jell-O mixture on top. Refrigerate overnight.
Toss raisins, carrots and pineapple together; set aside. Stir together mayonnaise, lemon juice, salt and sweetener; add to carrot mixture. Keep refrigerated. Serves 8.
Beat egg yolks until very thick and lemony colored. Gradually add sugar, beating constantly. Add sifted flour, baking powder and salt alternately with water, flavorings and rind, blending lightly. Beat egg whites with cream of tartar until stiff, but not dry. Gradually and gently fold egg yolk mixture into beaten whites. Pour into ungreased 10-inch tube pan. Bake in slow oven (325°) about 1 hour. Turn pan upside down with tube over neck of funnel or bottle. Cook and remove from pan. Put on serving plate and dust top with confectioners sugar or top with whipped cream slightly sweetened and sliced peaches or strawberries or bananas. (Tastes better if refrigerated overnight with cream and fruit.)
Boil sugar and syrup to a soft ball stage, then add peanut butter. Mix well; add cereal. Put in greased cake pan. Melt chips, (nuts optional) and 1/2 stick butter together; pour on top.