HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until frothy.	Add cream of tartar and sugar; beat until stiff.	Crumble saltines, pecans and vanilla. Mix gently with egg whites.	Spread	in buttered 9 x 13-inch pan and cook 25 minutes at 350°. Cool completely. Mix preserves and Cool Whip; spread over meringue. Sprinkle with coconut. Refrigerate 24 hours. Any preserves may be used. Pineapple and apricot are very good.	Serves 24.
Place all ingredients, except cukes, in a 1/2 gallon container with cover. Cover and shake until sugar dissolves. Pack cukes in a jar. Cover and refrigerate until ready to use. Ready to eat when they are chilled.
Preheat oven to 350°. Line 2 (15 1/2 x 10 1/2 x 1-inch) jelly roll pans with aluminum foil. Prepare cake following package directions. Divide batter into lined pans; spread evenly. Bake at 350° for 15 minutes or until set. Invert cake at once onto towels dusted with confectioners sugar. Remove foil carefully. Roll up each cake with towel jelly roll fashion. Cool completely. Unroll cake. Spread 1 cup of blueberry pie filling on each cake. Re-roll and place, seam side down, on serving plate. Dust with confectioners sugar.
Boil chicken; save 1 1/2 cups broth. Remove chicken from bones (or use boneless breast). Melt margarine. Pour dressing mix in butter. In casserole dish, place 1 layer of chicken and 1 layer dressing mix. Start with dressing mix. Put chicken on last. Pour broth and cream soup over casserole. Preheat oven to 400°. Bake 45 minutes.
Recipe makes enough for 6 thick steaks or chops. Meat is better if marinated overnight and 2 hours at room temperature prior to grilling.
Sprinkle meat with salt and pepper. Brown meat in hot shortening. Drain. Preheat oven to 350°. In a 1 1/2-quart greased baking dish, combine tomatoes with liquid, rice, butter and 1 teaspoon salt. Arrange meat over rice. Bake for 1 hour or until meat is tender. Serves 4.
Mix the last 2 ingredients together and set aside. Mix the first 7 ingredients. Chill dough. Roll dough into balls (teaspoon size). Roll in sugar-cinnamon mixture. Place on an ungreased cookie sheet 2-inches apart. Bake at 375° for 8 to 10 minutes.
Mix well. Divide into 8 to 10 balls. Roll in chopped pecans. Refrigerate.
You can either make this recipe in a crock-pot or in the oven. If in a crock-pot, let cook 8 hours on low setting. In oven, bake for 1 hour at 375°.
Mix all ingredients together, except 1 cup cheese for topping. Dot with butter. Place in 9 x 13-inch dish. Sprinkle remaining cup of cheese on top. Top with some Parmesan cheese. Bake at 375° for 1 hour.
Steam broccoli and onion with chicken broth until tender. Drain, keeping broth. Chop broccoli in food processor. Melt butter and add flour to make roux. Add broth, salt and pepper. Cook until thick and add half and half and cheese. Cook on low heat until cheese is melted, then add broccoli.
Drain pineapple and use juice to dissolve the pudding. Mix pineapple, Cool Whip, marshmallows and pecans together. Add mixture to pudding and stir until well blended. Chill.
Boil chicken, cool and pull off bone into bite sized pieces. Mix sour cream, soup, broth and seasoning together with chicken. (You may need to add more broth to get the right consistency. Mixture doesn't need to be too thick, but not runny.)
Cook rice according to package directions. Transfer hot rice into large aluminum pan. Stir in butter until melted. Add cheese and egg yolks. Mix well. Cover. Chill overnight.
Melt margarine, add green onion, lemon juice, poppy seeds, mustard, and seasoned salt. Mix until well blended. Spread on both halves of the French bread. Top margarine mixture with 1/2 pound grated cheese on each loaf half. Place both halves side by side on aluminum foil. Do not cover. Bake at 350° for 20 minutes. Can be served as bread at a meal or cut into smaller pieces and served as appetizers.
Sift dry ingredients together. Set aside. Cream shortening, peanut butter and sugars. Add to shortening mixture, milk, egg and vanilla. Blend in dry ingredients. Take 1 teaspoon at a time and shape into ball. Roll in sugar. Bake for 8 minutes. Remove from oven and put a Hershey's Kiss in center of each cookie. Put back in oven for 2 to 5 minutes at 350°.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the side of the bowl.
Mix flour, powdered sugar and salt. Add oleo, egg and vanilla. Pat into pie pan. Bake at 375° for 15 minutes. Makes 2 crusts.
Cream butter and sugar; add eggs and beat well. Dissolve soda in boiling water; add along with orange juice. Add flour, baking powder and salt; mix well. Add mashed bananas. Mix and add nuts, if desired. Bake 45 minutes at 350°. Makes 1 large or 2 small loaves.
Cook livers by themselves until tender. Let juice boil down to about 2 cups of juice. Pressure cook gizzards about 1 hour on low. Add 2 tablespoons corn oil; stir in onions and peppers and put lid on for a while and stir down. Mix together cooked livers and gizzards; pour in onions and peppers. Use the oil from onions, add 1/2 cup flour and brown like gravy (thick). Take juice from livers and gizzards; pour all together. Bring to boil. Serve over rice.
Grease and flour a Bundt pan. Cream butter. Add oil, sugar, eggs, vanilla and buttermilk. Beat well. Sift dry ingredients together and add to butter mixture. Blend well. Add chocolate chips and zucchini (1/2 cup nuts may be added, if desired). Stir to combine. Pour into prepared pan and bake at 350° for 1 hour.
In skillet, cook ground beef and onion until brown. Sprinkle meat mixture with chili powder, salt and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water and green peppers. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat until cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips if desired.
In a large bowl, beat together the eggs, oil, sugar and vanilla until thick and foamy. Stir in the zucchini and the crushed pineapple. Combine the flour, soda, salt, baking powder, cinnamon and nutmeg, and add to the zucchini mixture. Stir in the chopped nuts. Pour into 2 loaf pans and bake at 350° for 1 hour.
Brown meat and drain. Mix the meat with the soups. Pour into a casserole dish and top with Tater Tots. Bake in a 350° oven until it bubbles.
Mix flour, baking soda, cinnamon, salt and sugar. Dice bananas and add to dry ingredients, along with oil, vanilla, eggs and crushed pineapple with juice. Mixture is stirred but not beaten. Pour into a greased 9-inch tube pan and bake at 350° for about 1 hour and 20 minutes. (Check at 1 hour to see if it is done.) When done, let cool before removing from pan. Dust with powdered sugar.
Saute the onion in heated oil until golden. Add the remaining ingredients and cook over low heat until done, about 30 minutes.
Mix all ingredients in a plastic bag and marinate pork tenderloins in the refrigerator for 2 to 3 days. Drain meat but reserve marinade. Grill 20 minutes, turning once.
Preheat oven to 400°. Spray a cookie sheet with Pam. Wash potatoes well. Cut potatoes into French fry size pieces, leaving on the skin. In a large bowl, combine egg whites and seasonings. Add potatoes to mixture, making sure each piece is covered. Put potatoes on the sprayed cookie sheet. Cook until brown, turning so they brown evenly.
Stew chicken (do not salt). Remove from bone, cut up and set aside. Save broth. Mix stuffing and melted butter.
In a pot over high heat combine potatoes and enough water to cover. Boil, reduce heat and simmer until tender (about 30 minutes). Drain, cool and cut into small pieces or chunks. In large pot over high heat combine broth, 4 cups corn, onion, leek and salt. Boil, reduce heat and simmer 20 minutes. In a food processor or blender, process soup until smooth. Return to pot. Add remaining 2 cups corn, bring to boil. Remove from heat and stir in roasted red peppers and potatoes. Prep time: 30 minutes, cook time: 50 minutes. Makes 8 servings.
Pop popcorn in shortening. Place in bowl. Combine sugar and syrup in saucepan. Over low heat, bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Pour over popcorn; mix well. Pour onto cookie sheet; cool.
Mix all together. Simmer over low heat for 45 minutes. Serve with toothpicks.
Slice cucumbers and onions. Mix sugar, vinegar, celery seed and salt. Pour over cucumbers and onions in a freezer container. The mixture must cover the cucumbers. Store in refrigerator 4 days and then freeze.
Melt 1 stick of margarine in a 9 x 14-inch square pan. Cook chicken; debone it and cut into pieces. Heat chicken broth and chicken soup until hot.	Pour over chicken and then put into buttered pan. In	bowl mix flour, salt, milk, baking powder and pepper together. Pour batter over top of chicken mixture and spread it to cover the top. This will make the crust. Bake at 375° for 1 hour.
Dip slices of bread into egg batter, one slice at a time. Place egg covered bread into skillet preheated with margarine. Fry both sides until lightly brown. Serve with syrup.
Peel and slice potatoes thinly (use food processor if available). Lightly grease casserole dish. Layer with potato slices. Sprinkle each layer with salt, pepper and nutmeg. Press garlic over mixture. Add cream and milk. Bake at 400° for about 40 minutes or until potatoes are soft, creamy and golden brown.
In large bowl, combine mashed bananas and pineapple and let stand 5 minutes. Add whipped topping, sour cream, sugar, fruit cocktail, cherries (and pecans, if desired). Combine well and freeze in 9 x 11-inch dish or individual serving dishes. Serves 18 to 20.
Bake at 375° for 1 1/2 hours, until potatoes are done. Top casserole with Cheddar cheese. Serve hot.
Sift together flour, baking soda, salt and cinnamon. Set aside. Cream butter with brown sugar and granulated sugar. Beat in egg and vanilla. Mix together dry ingredients with butter mixture. Mix in chocolate-covered raisins.
Mix everything together but the crackers. Put the crackers on top. Bake at 400° for 20 minutes.
Sift flour, soda and salt together. Cream butter and sugar; add eggs, flour, vanilla and pecans. Roll into long roll. Wrap in wax paper. Chill overnight or a few hours or days. Bake at 350° for 12 to 15 minutes.
Put the ice cream in a large mixing bowl. Allow to melt slightly, enough to where it is soft enough to mix. Add whipped cream and crushed Oreos and mix until the cookies are mixed evenly. Pour into freezer-proof cake pan. Lay whole cookies on top. Cover and place in freezer. Serve after ice cream solidifies.
Boil onions in water to cover; drain. Chop tomatoes fine. Cut cheese in small dice. When onions are done, add tomatoes and cheese to saucepan. Stir constantly to blend. Serve over pieces of broken hard bread.
Sift together sugar, flour and cocoa. In saucepan, mix margarine and water and bring to a rapid boil. Add to flour, sugar and cocoa. Stir until well blended. Add buttermilk, eggs, soda and vanilla. Pour into large cookie sheet pan. Bake 20 minutes in 400° oven.
Brown steak in electric skillet or on stove. Remove excess grease. Add chopped celery and onions. Pour on top of steak; add tomato sauce. Cover and let simmer until vegetables are cooked as you desire. If needed, add some water so sauce is plentiful. May be served over rice or mashed potatoes.
Dissolve the gelatin in the boiling water. Chill until slightly thickened. Fold in the cranberry sauce and pineapple. Pour into chilled crust. Chill until firm. Melt the marshmallows with the milk in double boiler. Stir until smooth. Add the vanilla and food coloring. Chill until thickened. Mix until well blended. Fold in the whipped cream. Spread over pie filling. Chill until firm. Makes 6 to 8 servings.
Mix lettuce, tomatoes, cheese and onions. Brown hamburger with taco seasoning mix. Cool and add to salad. Chill. Add dressing (Thousand Island, taco or mayonnaise and ketchup). Add taco chips just before serving. Can add salsa over salad for spiciness.
Cook almonds and sugar (3 tablespoons) over low heat. Stir while cooking until caramelized. Spread on aluminum foil sprayed with Pam. Allow to cool, then break into small pieces. Mix salt, pepper, oil, parsley, sugar and vinegar in bowl or salad dressing container (you may want to double the amount of dressing if you like a lot). Chill until ready.
Mix undiluted soup, oil, vinegar, mustard, Worcestershire, salt and pepper. Do not cook. Pour over carrots, onion and green pepper. Cover in bowl and refrigerate overnight. Will keep at least a week in refrigerator.
Prepare one day ahead of time. Cube bread into 1 1/2-inch square pieces and place in bottom of greased 9 x 13-inch pan. Fry and drain meat. Crumble it evenly over bread layer. Sprinkle grated cheese over meat layer. Combine eggs, salt, milk, dry mustard and drizzle evenly over bread, meat and cheese. Cover with foil and allow it to sit overnight in the refrigerator. Bake, covered, at 350° for 1 hour. (Great for weekend guests or holiday brunch.)
Cook beans in small amount of water until tender. Drain. Melt butter and saute almonds until light brown. Remove almonds and saute the mushrooms in the butter. Mix together and season to taste.
Place yeast in 2 cups warm water. Melt margarine, cream with sugar in a large bowl. Then add beaten egg; add dissolved yeast to creamed mixture. Then add flour and stir until mixed. Place in airtight bowl and keep in refrigerator. Batter will be very thin. To bake, drop by spoonful into well-greased 2 1/2-inch muffin tins. Bake at 350° for about 20 minutes or until browned. This dough keeps for 7 days in refrigerator. Batter does not need to rise. May be baked as soon as made up.
Mix sugar, salt and cocoa in a pan. Add sufficient water to make paste, then add remainder of water. Bring to boil, stirring constantly. Boil for 3 minutes. Pour at once into jar. Makes 2 cups.
Brown hamburger. Add onion. Add soup, Velveeta, tortillas and Ro-Tel tomatoes. Simmer 30 minutes.
Base: Mix together and spread in a 9 x 15-inch dish the oleo and chopped nuts. Press down and bake at 325° for 25 minutes and cool.
Toast the nuts by spreading in a single layer in a shallow pan. Bake at 325° for 10 to 15 minutes. Melt the butter; add the sugar, eggs, cocoa and vanilla. Combine the flour and baking powder and stir into the chocolate mixture. Coarsely chop the chocolate squares, keeping in large chunks. Stir the nuts and chocolate into the batter. Spread batter into an 8 x 8-inch baking pan that is lightly greased. Bake at 350° for 35 to 40 minutes or until a toothpick comes out barely moist. Cool in pan on a rack. Cut into squares.
Mix well and pour into 2 well-greased loaf pans. Bake at 350° for 40 to 45 minutes. Let cool 10 minutes before removing from pans. Freezes well.
Place ribs in a shallow baking dish, meaty side up. Sprinkle with 2 tablespoons water. Bake at 400° for about 20 minutes; drain off fat. In a saucepan, combine orange juice, water, brown sugar, vinegar, honey, mustard, salt and pepper. Heat and simmer for 5 minutes. Pour over ribs and bake at 350° for 45 minutes, basting every 15 minutes. Sprinkle with green onions and garnish with watercress (optional) and orange slices.
Combine only 2 tablespoons soy sauce, 1 tablespoon lemon juice from concentrate and ginger. Pour over chicken, stirring to coat. Refrigerate for 30 minutes. Combine remaining 2 tablespoons soy sauce, 1 tablespoon lemon juice from concentrate, honey and 1 tablespoon water.
Melt together first 4 ingredients in microwave. Pour into greased 9 x 13 pan. Place frozen rolls in pan. Cover and raise overnight. Bake at 350° for 25 to 30 minutes until dark brown. Flip onto cookie sheet and eat.
Put kraut juice and sugar in a pan. Heat until sugar is dissolved. Cool. Pour over all other ingredients; mix well. Let set overnight for best flavor. Serves about 6.
Melt oil and butter in large cookie sheet with sides to prevent mixture from running out. Spread pecans over tray, stirring to coat with mixture. Bake at 250° for one hour, stirring every 15 minutes. Remove from oven and sprinkle with salt, stirring to distribute salt evenly.
Brown meat and drain well. Add all remaining ingredients, except cheese. Turn off burner; add chunks of cheese. Cover and let cool with burner off. After cheese has melted, mix thoroughly. Spread each slice of bread and place them, in single layer, on cookie sheets. Place in freezer until frozen. Remove and place bread in plastic bags; return to freezer. When ready to eat, place on cookie sheets and bake at 350° for 15 minutes.
Mix oatmeal and boiling water and allow to cool to lukewarm. Mix sugar, yeast and warm water and let stand 5 minutes. Mix these ingredients with all other ingredients and mix well. Knead on a floured board until elastic. Put in greased bowl and let rise. Shape into rolls and let rise again. Bake at 375° about 25 minutes.
Caramelize 1/2 cup of sugar in a saucepan. In the meantime, have the 2 cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good. Pour caramelized sugar into it and stir good. Let boil up until it forms a soft ball. Take off fire and add butter. Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty. (This recipe is creamy, not grainy.)
Spread Philadelphia cream cheese on large dinner plate. Spread cocktail sauce on cheese. Sprinkle ingredients as listed, using amount to cover plate. Refrigerate until ready to serve. Serve with party crackers.
Mix together Jell-O and boiling water and cool. Whip Pet milk. Add sugar and whip again. Add juice of 1 lemon and whip again. Fold in Jell-O mixture. Pour into graham cracker crust and chill. I prefer to make cookie crust and use.
Mix all ingredients together and pour in tube pan and bake at 350° for 1 hour and 15 minutes.
Brown sausage and drain. Put cubed bread in bottom of a 9 x 12-inch baking dish, buttered. Top with cheese. Put sausage on top of this. Beat eggs with 2 1/4 cups milk and the mustard and pour over sausage mixture. Refrigerate this overnight. Next day take soup, dilute with 1/4 cup milk and pour over all. Bake 1 1/2 hours at 300° and serve hot. (This is great for a brunch. Also, can be made using cooked chicken pieces or cut up ham, replacing the sausage.)
Combine all ingredients above; mix well. Spoon into a 2 qt. casserole dish. Cover with topping.
Brown meat and drain well. Mix soup, enchilada sauce and undrained beans. Add drained meat.
Mix 1 can of mixed vegetables and 1 can cream of chicken; dried onion can be mixed in (dried onion is optional). Put cheese on top of the casserole. Crush Ritz crackers and use that as a topping. Bake at 325° for 20 to 25 minutes.
Mix all ingredients together. Prepare 24 hours prior to serving. Add additional dressing if necessary before serving.
Brown meat in large, heavy pan. Add chopped onion and let cook until onion wilts. Cook macaroni according to directions on package, drain and add to meat. Add all other ingredients. Cover and cook very slowly for 30 minutes.
Measure all ingredients and put them in blender. Mix well, about 5 minutes. Refrigerate.
Dice chop the celery and set aside. Extra celery goes good in the garden salad.
Cut crust from bread. Cut into 3-inch strips. Dip in Eagle Bread milk. Roll in coconut. Bake on greased cookie sheet at 375° for 8 to 10 minutes.
Dissolve yeast in water. Add salt and sugar. Blend in flour; knead on floured surface. Roll strips. Place on greased cookie sheet. Brush with egg; sprinkle with salt. Bake at 425° for 15 minutes, or until brown. Serve warm.
Mix all ingredients together with hand mixer and bake at 350° for 25 to 30 minutes.
Brown meat, garlic, salt, pepper and oregano. Add tomato paste, water and tomatoes; simmer 20 minutes. Cook noodles. Mix cottage cheese and Swiss cheese. Layer meat, cheese and noodles, beginning and ending with meat sauce. Bake in 350° oven for 30 minutes. Serves 6 to 8.
Place 1/2 of croutons on bottom of 13 x 9-inch pan. In large bowl, beat together eggs and milk; stir in onion, celery and salad dressing. Combine butter, hot water and remaining croutons. Fold into egg mixture, stirring well. In pan, alternate layers of chicken and crouton mixture, ending with crouton mixture. Let refrigerate overnight. Before baking, pour soup over the top and sprinkle with your favorite cheese. Bake at 350° for 1 hour. Makes 12 servings.
Cream margarine and sugar together. Sift dry ingredients together. Add eggs, then dry ingredients. Add bananas, stir in nuts.
Cook potatoes with skins in boiling water in small pan until tender. Drain; peel if desired, and dice into bite size pieces. Place in serving bowl along with capers and olives.
Steam chicken until it is tender. Remove bones and skin. Cut into bite size pieces. Mix water and mushroom soup in a bowl until smooth. Place all ingredients in a Teflon frying pan and mix together. Cover with a glass lid. Simmer on the woodstove for 2 hours. Serves 4. This is also good with spruce hens or turkey.
Take a 9 x 13-inch pan and spray with Pam or lightly coat with butter. Fill the dish with the peaches. Then take the rest of the ingredients and mix together. You then pour that mixture over the peaches and bake at 350° for about 35 to 45 minutes or until the crust is golden brown. You can put a few pats of butter on the top if you desire.
Cut loin in half lengthwise. Generously rub seasonings into roast. Lay side by side in 9 x 13-inch dish. Add a little extra seasoning to taste. Pour apple juice around, not over, loin. Bake at 375° for 1 1/2 hours or until 165° to 170° on meat thermometer.
Prepare Basic Tomato Meat Sauce. Heat olive oil in skillet. Add ground chuck and cook until brown. Remove browned ground chuck from skillet and mix with remaining ingredients, except manicotti shells. Set aside.
Mix all ingredients together. Pour into unbaked pie shell and bake in 350° oven for about 45 minutes.
Melt chocolate and shortening together over hot water. Sift sugar and blend with salt, milk and vanilla. Add chocolate mixture and stir until smooth and of right consistency to spread. If mixture becomes too stiff to spread, I add a very small amount of milk and stir.
Prepare cake mix according to package. Pour evenly into two 9 x 13-inch greased (Pam) pans. Bake 15 to 20 minutes until done. Bring to boil 1 cup canned milk and 1 cup sugar. Add marshmallows and stir until melted. Add coconut. Pour mixture evenly over the 2 hot cakes. Spread and set aside.
Beat eggs until light. Add milk, salt, pepper and celery salt. Mix salmon and bread crumbs; add to egg mixture. Form into 8 balls.
Mix Veg-All, celery soup and Cheez Whiz. Melt butter. Crumble Ritz crackers in butter and spread over casserole. Bake at 350° until brown.
Put salmon steaks on a broiling pan. Mash the butter and work the lemon juice through it. Then lightly brush one side of steaks with this mixture. Sprinkle with half of the dill. Broil for 5 or 6 minutes on one side and then turn over carefully and spread rest of butter over the salmon and sprinkle rest of dill. Broil for 2 or 3 minutes. It is done when fish flakes easily with a fork. Serves 4 people.
Mix ingredients together; cook in microwave on High for 3 minutes. Stir well; add peanut butter. Pour into square or rectangular container. Refrigerate. Cut into squares after it cools.
Remove stems from mushrooms; set caps aside. Chop stems and cook with green onions in melted butter until tender, but not brown. Add bread crumbs and remaining ingredients. Fill caps with mixture. Bake at 350° for 15 minutes. Yield: 8 to 10 servings.
Cook chicken and remove from bone. Combine soup, sour cream and chicken broth to chicken. Put in a baking dish. Crush 3 cups Ritz crackers and sprinkle over the top. Melt 2 sticks of butter and pour over top. Bake 45 minutes at 350°.
Mix ingredients together and form into ring. Chill. Before serving, fill with strawberry jam and serve with crackers.