HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg whites until soft peaks form. Beat yolks lightly with a fork; add flour and salt and mix until smooth. Fold in egg whites until well blended. Turn 1/2 mixture into well-greased 12 x 8 x 2-inch baking dish. Cover with chilies and cheese. Top with remaining egg mixture. Bake at 325° about 25 minutes. Top with salsa and sour cream.
*Broccoli, cauliflower, tomatoes, carrots, radishes, peppers, cucumbers and black or green olives may be used.
Dredge chicken in flour. Saute onion and garlic in olive oil until softened. Add chicken. Cook until browned on both sides. Add all other ingredients. Reduce heat. Cover pan and simmer 45 minutes. Serve over cooked pasta.
In a large saucepan, cook and stir celery, carrots and garlic in hot margarine over medium heat for 4 minutes or until tender. Stir in broth, potatoes and dill. Heat to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender.
Cook broccoli (unsalted); drain and set aside. Beat eggs. Add to the remaining ingredients, except bread crumbs. Fold in broccoli. Top with bread crumbs. Bake 45 minutes at 350°.
Drain all beans and peas. Chop onion, pepper and celery very fine. Combine all and marinate 24 hours.
Mix all ingredients in 9 x 13-inch baking dish. Bake at 350° for 45 minutes to 1 hour.
Crust: Mix flour and salt. Measure oil, milk and water in same cup (but don't stir). Pour all at once into flour; stir until mixed. Press into smooth ball. Cut in halves; flatten slightly. Press one half between 2 sheets waxed paper, approximately 12-inches square. Roll out gently to edges of paper. Peel off top paper. If dough tears, mend without moistening. Lift paper and pastry by top corners. Place paper side up in 9-inch deep dish pie pan. Peel off paper and fit pastry into pan. Repeat for second pan.
Dissolve flour	in cold water. Add hot water and boil over low heat,	stirring constantly. Add cold water to make right consistency for use. Add salt and cloves to preserve.
Combine all ingredients except oil and mix well. Drop mixture by tablespoon into hot oil. Fry until golden brown on both sides.
Mix all ingredients well; pour into greased pan and bake at 350° for 1 hour.
Drain off 1 can of corn. Add milk to the drained liquid to measure 1 cup. Combine flour, baking powder and salt. Combine beaten egg, milk mixture and corn. Add to dry ingredients. Mix just until flour is moistened. Drop batter by tablespoon into deep, hot fat (375°). Fry until golden brown, about 3 minutes. Drain on paper towels. Serve with warm maple syrup. Makes about 18 fritters (feeds 3 to 4). Double recipe for more.
Place all ingredients on a square piece of aluminum foil. Seal foil and place in oven at 375° for about 1 hour. When potatoes are done, the meal is done.
Put meat in crock-pot. Cook until tender enough to whip apart with a fork. Add other ingredients and turn on low. Cook about 1 hour. Stir often.
Smother baby Brie with apricot jam and wrap in puff pastry. Cook at 400° for 20 minutes and then let it set at room temperature for 20 minutes. Serve with crackers.
Boil sugar, cinnamon and milk, stirring constantly until mixture reaches a soft-ball stage. Remove from heat and add 2 cups pecans and vanilla. Stir until all nuts are well coated. Drop individually on waxed paper.
Cook onions in small amount of hot fat until tender but not brown. Add meat and seasonings, brown lightly. Add green beans and soup. Pour into casserole dish. Top with creamed potatoes and 1/2 cup shredded cheese. Bake at 350° for 30 minutes.
Bring water and oleo to a boil. Remove from heat and add flour. Stir until it leaves sides of pan and forms into a ball. Add eggs, one at a time, and mix. Lightly grease a cookie sheet pan and spread mixture. Bake in 400° oven for 25 minutes. (This will rise in different shapes but will be covered with topping.) Let cool.
This is such a large cake that the best thing to do is find a good baker or bakery and have them do it for you. Chocolate seems to be the favorite. Have it frosted with white frosting and decorate with red roses.
Fry chicken in large skillet until almost done. Add onion and garlic to chicken. Put chopped broccoli and mushroom with chicken and steam for 5 minutes. Serve with rice and season with soy sauce.
Cream sugar and margarine; add unbeaten egg. Blend well. Sift flour with baking powder, baking soda and salt. Add vanilla to milk and add it alternately, flour mixture with cream mixture, starting and ending with flour. Mix well and drop dough be teaspoonful onto sifted powdered sugar. Place on greased cookie sheet. Bake 10 to 15 minutes at 375° on center rack.
Preheat oven to 475°. Place turkey in roaster. Place ingredients around the turkey. Season turkey with salt and pepper. Place cover over roaster. Cook for 1 hour. Turn oven off, but do not open oven door until next morning. Remove turkey from oven.
Before beginning, put 1 stick of margarine in a 9 x 9-inch pan. Melt in oven. Mix together sugar, cocoa and eggs. Add vanilla and flour. Stir together while adding melted margarine. Pour batter in a 9 x 9-inch pan. Bake at 350° for 20 minutes.
Blend milk and cream cheese. Mix remaining, except almonds. Put in ovenproof dish and sprinkle top with almonds. Bake at 350° until it bubbles. Serve with crackers.
Brown stew meat in butter. Add salt and pepper, onion salt and garlic salt. Pour on 1/2 cup water and Worcestershire sauce. Cover and cook until tender. When done, make a gravy using the flour and 1/2 cup water. Pour gravy over beef. Serve over rice.
Heat water and peas to boiling in a heavy saucepan. Boil 2 minutes and remove from heat. Cover and let stand for 1 hour. Stir in ham, onion, salt and pepper into peas. Heat to boiling. Reduce heat, cover and simmer until peas are tender, about 1 hour. Skim fat, if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2-inch pieces. Stir ham, carrots and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Serves 8.
Mix in order given. Pour into jello mold or pan. Let sit in refrigerator 2 to 3 hours.
Mix well and shape into rolls. Put rolls into greased round cake pans. Cover and let rise 1 1/2 to 2 hours. Preheat oven to 400°. Bake rolls 15 to 20 minutes.
Mix all ingredients and serve with raw vegetables such as carrots, celery, broccoli, cauliflower or green peppers.
Melt butter. Add brown sugar and cook until syrupy. Pour into a 9 x 13-inch pan. Layer bread and egg mixture. Sprinkle with cinnamon and sugar. Refrigerate overnight.
Saute onions and garlic in the oil in a large kettle over low heat for 5 minutes. Add tomato paste, bouillon, oregano, bay leaves, pepper, dill weed and parsley and bring to a boil. Lower the heat and add fish. Cook slowly on low heat, covered, until fish is just fork-tender, about 10 minutes. Add the sherry and seashell pasta and cook over medium heat, uncovered, until pasta is just tender, about 10 minutes. Remove from the heat. Serve with crackers, Cheddar cheese and sliced cucumbers.
Peel, section and dice grapefruit and orange, removing all membrane. Place in a bowl; add remaining ingredients and mix well. Cover and refrigerate for at least 2 hours. Yields about 5 cups.
Grill, poach or fry the sausage links until fully cooked. Simmer in tomato sauce for 30-45 minutes. Meanwhile, prepare rice and mix the vegetables into it. Serve the sausage over the rice and veggies.
Put all ingredients in large mixing bowl and beat with mixer for 2 to 3 minutes. Pour into 2 greased loaf pans. Bake at 350° for 1 hour or until done.
Mix all dry ingredients in bowl. Add oil and carrots. Add 1 egg at a time, mixing well. Add nuts. Bake in greased and floured 9 x 13-inch pan about 45 minutes.
In a mixing bowl, beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sugar, eggs, vanilla and baking soda. Beat mixture until thoroughly combined. Beat in the remaining flour. Stir in chocolate pieces and, if desired, nuts.
Sift flour, sugar, baking powder and salt together. Add dry mixture to fruit and nuts. Toss mixture with hands to coat evenly.
Simmer the meat, onion and salt in water about 20 minutes. Add tomato juice, sugar and chili powder; cover and simmer about 1 hour. Do not drain the meat. Use lean meat and it makes a good flavor.
Grease pie pan and sprinkle with bacon, cheese and onion. Beat remaining ingredients until smooth. Pour over ingredients in pie pan and bake in 400° oven for 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Mix all ingredients, except fruit. Grease baking dish with butter. Put fruit on bottom and pour mixture over fruit. If you use apples, put 1 teaspoon cinnamon, 1 teaspoon apple spice in flour, sugar and milk mixture. You can use fresh fruits, if you want. Bake at 350° until nice and brown, 30 to 45 minutes.
Preheat oven to 350°. Separate crescent rolls. Place deboned chicken on each triangle and roll up, starting at large end. Place in a lightly buttered casserole dish and bake for 5 minutes.
Roll steak in flour and salt. Brown in 1/4 cup fat. Add onion and vegetables. Cook 2 to 2 1/2 hours at 350°.
Wash and cut potatoes for fries. Line cookie sheet with aluminum foil. Spray with cooking spray. Lay potatoes in single layer and spray them. Bake in a 350° oven until brown. Stir once so potatoes will brown evenly.
Mix the eggs, sugar and corn syrup. Stir in the salt and vanilla. Stir in the nuts. Turn the mixture into a 9-inch pie pan lined with pie dough and bake in a hot oven at 450° for 10 minutes. Reduce the heat to 350° and continue to bake for 30 minutes longer or until a silver knife inserted in the center of the filling comes out clean.
Preheat oven to 375°. Pour pie filling into the unbaked pie shell. Beat together egg and evaporated milk. Add sugar, flour, salt, almond extract and vanilla. Beat until smooth. Stir in coconut. Pour over pie filling. Bake at 375° for 40 to 45 minutes or until puffed and light brown. Cool before serving.
Mix together and bake in 2 greased loaf pans at 350° for 55 to 60 minutes.
Combine sugar, flour and salt. Add to squash; stir in egg, milk and vanilla. Pour into unbaked pie shell. Bake at 400° for 45 minutes. Serve with whipped topping, if desired.
Cream butter and sugar. Beat in flour 1 cup at a time. Divide dough into four equal pieces. Put each piece in round 8-inch pan; prick dough with fork. Bake in 275° oven for 1 hour or until pale brown. Cool in pan 10 minutes. Remove from pan and cut into wedges. Sprinkle with sugar. (4 pans)
Chop cabbage coarsely. Place in bottom of greased casserole (1 1/2-quart or 9 x 13-inch oblong pan). Brown meat with onion. Pour off fat. Stir in rice. Place meat mixture on top of cabbage. Mix tomato, water, Worcestershire and seasonings, salt and pepper to taste. Pour over ingredients to cover. Cover dish and bake for 1 hour at 350°.
Empty pineapple with juice in mixing bowl. Fill can with small marshmallows and mix. Add pudding mix and Cool Whip. Mix and put into 8 x 8-inch pan. Refrigerate at least 24 hours. Will keep longer.
Cook noodles; drain. Put in bowl. Add all ingredients. Add Italian dressing and Parmesan cheese and mix well.
Cream together sugar, eggs, butter, Nestle Choco Bake and vanilla extract; beat until creamy. Add flour, baking powder and soda, salt and mix well. Add nuts. Spread into a greased 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes. Remove from oven and spread while still hot a jar of raspberry preserves or fruit spread. Let cool completely.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onions, salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meat balls in ungreased baking dish, 8 x 8 x 2-inch. Stir together remaining ingredients; pour over meat balls. Cover with foil. Bake 45 minutes, uncover and bake 15 minutes longer. Makes 4 to 6 servings.
Mix together all ingredients. Place in loaf pan, shaping into loaves. Bake 1 hour at 375°. Let stand a few minutes before slicing. This is a large recipe and will serve about 8 or 10 people.
Mix starch into glue. Stir until mixture is the correct consistency. Can be made in smaller amounts as long as proportions remain the same. Store in refrigerator in airtight container. If sticky, add more liquid starch and stir.
Place chicken breasts in a large shallow dish. Combine remaining ingredients; stir well and pour over chicken. Cover and refrigerate chicken for 2 hours. Remove chicken from marinade. Grill over hot coals about 8 minutes on each side, using marinade for basting. Yields 6 servings.
Mix all ingredients well, making sure sugar has dissolved. Pour mixture into 8 x 10 baking dish and cook in 350° for 30 minutes. This seems to set from outside to center, so remove from oven and stir. Return to oven and cook 15 minutes longer.
Preheat oven to 375°. Combine margarine, sweetener and peanut butter and blend well. Combine egg, nonfat milk and vanilla; add to first mixture. Sift flour, salt and baking powder together; add, blending well. Drop by spoonfuls onto greased cookie sheet (or heavy-duty aluminum foil). Flatten with tines of fork dipped in water. Bake 10 minutes. Yield: 4 dozen cookies. Twenty-four packets artificial sweetener = 1 cup sugar.
Mix all but last 3 ingredients together and pour into 8 x 8-inch greased pan. Sprinkle with brown sugar, nutmeg and cinnamon (mixed together). Bake at 350° for 25 to 30 minutes. Can be served topped with Cool Whip or ice cream.
Sift flour. Measure and resift with sugar and salt. Place water, cocoa and margarine in saucepan. Bring to boil and pour over flour and sugar mixture. In another bowl place eggs, soda, buttermilk and vanilla. Add to other mixture and mix well. Bake in greased and floured shallow pan at 350° for 20 minutes.	Start making icing for the last minutes the cake is baking.
Place sugar and flour in saucepan and mix well. Separate eggs. Use 4 whites for meringue; use 5 yolks and other white in custard. Add oleo and milk. Cook until thick. Add coconut and flavoring. Cool. Place in baked shell and top with meringue.
Cook sugar, milk and butter to soft ball stage, or until it spins a thread. Cool and beat. Add vanilla and nuts. Pour into a greased shallow pan.
Preheat oven to 350°. In skillet, cook celery and onion in margarine or butter.
Brown ground beef; drain. Stir in garlic, oregano and tomato sauce. Salt and pepper to taste. Simmer sauce while cooking egg noodles according to package instructions. When noodles are done, drain and stir in sour cream. In greased baking dish, layer noodle mixture, sauce and cheese until dish is full. End with layer of cheese on top. Bake at 400° until cheese melts and casserole is bubbly.
Cream sugar and shortening until fluffy. Add eggs, then previously sifted dry ingredients alternately with the syrup and water. Add one cup chopped nuts if desired. Beat enough to mix thoroughly. Pour into a well greased 12 1/2 x 8 x 2-inch pan and bake at 350° for 40 to 45 minutes.
Combine crumbled corn bread, bread cubes, pepper and sage. Put just enough shortening to lightly brown celery and onion. Add to bread mixture; add eggs and water, tossing lightly to combine (use 1/2 cup water for more moist). Stuff lightly into neck region and body of turkey. Roast according to turkey size. Bake any remaining dressing in uncovered dish during last 30 minutes of roasting.
*One package mix, 1/2 cup mayo and 1/2 cup milk.
Preheat oven to 350°F. Grease a loaf pan, set aside.
Take minced garlic, onion and water chestnuts and cook (in butter spray) in a nonstick skillet about 4 minutes. Remove from heat and add all remaining ingredients, except lemon juice. Return to burner and cook on low until everything is heated. Top with lemon or lime juice. This can also be eaten cold or about room temperature.
Mix and cream together the cream cheese and confectioners sugar. Add Cool Whip. Spread over cooled crust. Mix remaining ingredients. Spread on Cool Whip.
Mix together cottage cheese and orange Jell-O. Then add pineapple and mandarin oranges to mixture. Mix well. Gently blend in Cool Whip.
Cream shortening, sugar and eggs; add other ingredients. Put soda in boiling water. Pour into greased and floured tube pan. Bake at 350° for 45 to 60 minutes.
Mix apple juice, cornstarch and spices; heat until thick. Pour mixture over sliced apples in 1 crust and top with other crust. Bake at 350° for 45 minutes. (Mixture can be baked in glass bakeware without crusts.)
Mix syrup with sugar. Boil fast until spins a thread and cracks in ice water. Add coloring. Pour into lightly greased pan and let cool. Mark into squares, then break into blocks.
Peel apples and cut into 1/2-inch slices. Saute apples in butter in skillet. Sprinkle with sugar. Add cider, lemon juice and salt. Simmer, uncovered, until tender. Add spices, if desired.
Mix together cabbage, onion and green pepper. Sprinkle with salt. Pour 1 cup boiling water over all. Let stand at room temperature for 1 hour. Drain and toss with pimento, celery seed, mustard seed, vinegar, oil and sugar.
Soften cream cheese and beat in all other ingredients well. Put in graham cracker crusts. Refrigerate. Can be frozen individually. Makes 3 pies.
Mix together lettuce, onion, eggs and bacon. Heat bacon drippings until warm. Mix rest ingredients and add to bacon drippings. Warm together. Pour over salad and serve.
Preheat oven to 400°. Mix first three ingredients. Spread on bread. Bake on a cookie sheet for 4 minutes or until hot and bubbly.
Cook bacon on High in microwave for 5 to 7 minutes until brown. Set aside to cool. Cook potatoes with 1/4 cup of water, covered, in microwave on High for 10 to 15 minutes or until tender. Mix together vinegar, sugar and salt; set aside. Put lettuce, tomato and onion in large salad bowl. Put in cooked potatoes. Heat vinegar, sugar, salt and 2 tablespoons of bacon grease in microwave until hot. Pour over salad; toss to coat. Crumple bacon on top. Serve. Makes 6 servings.
Add dry ingredients in a small deep bowl. Mix well and add onions. Mix again. Add egg and milk. Mix well. Let set and rise for 20 minutes. Deep fry in fat.
Combine ground beef, rice, onion, salt and pepper in a bowl and mix well. Shape into balls using a tablespoon. Put into a baking dish. Mix tomato sauce, Worcestershire sauce and water in a bowl. Pour over the meatballs. Cover with foil and bake at 350° for 45 minutes. Remove foil and bake 15 minutes longer.
Cut steak into serving size portions. Put in 9 x 13-inch pan. Cover with sauce. Cover pan with foil. Bake at 300° for 3 hours. Do not open. Serve with rice or mashed potatoes.
Preheat broiler. Lightly grease a shallow baking dish (large enough to hold fish in single layer). Place scrod in dish, sprinkle with basil and lemon juice. Broil until half cooked, 6 to 7 minutes. Remove from broiler and heat oven to 350°. Pour half and half over the fish and sprinkle with salt and pepper. Continue cooking in oven for about 15 minutes, or until fish is cooked through. While fish is baking, heat butter in medium-size skillet and cook the onion and green pepper until tender. Serve with sauteed onion and green pepper, topped with crumbled bacon.
Put sugar and syrup into a saucepan and bring to a boil over medium heat. Add peanut butter and stir until melted. Pour quickly over popped popcorn and toss until popcorn is well coated. Enjoy.
Empty orange juice into blender. Add 1 can of water. Blend. Add banana. Blend again; then add 2 more cans of water. Blend. Note: If blender does not hold all 3 cans of water, just add 1 or 2 cans to blender and finish with third can in pitcher. It's oh so tasty. We also sometimes add strawberries.
Combine shortening, sugar and eggs. Mix with flour and soda. Add vanilla and bananas. Bake in loaf pan at 350° for 1 hour. Freezes well also.
Combine milk, rice, onion, salt, pepper, sugar, lemon juice, salmon and parsley. Mix well. Beat eggs well and add to mixture. Pour into buttered casserole or oblong cake pan. Bake at 250° for 35 minutes or until firm and brown on top. Pour melted butter on top. Serve hot or cold.
Sift flour once; measure and sift again with salt, soda and spices. Cream margarine and sugar until light and fluffy. Add beaten egg and molasses; mix well. Add dry ingredients and hot water alternately. Beat until smooth. Start with dry ingredients and end with dry ingredients. Pour into well-greased pan (10 x 14-inch). Bake in preheated oven at 350° for 40 to 45 minutes.
Place cream cheese and eggs into mixing bowl. Blend on low for 2 minutes. Add bananas; blend on low speed for 1 minute. Add yellow cake mix and nuts. Mix until blended. Divide batter evenly into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake 40 to 45 minutes at 350°. Cool slightly. Remove from pans. Makes 2 loaves.
Mix everything together. Bake at 365° for 25 to 30 minutes in small round baking tin.
Brown sausage and drain off fat. Add remaining ingredients and put into crock-pot for 4 hours on high or until potatoes are done.
Grease a 9-inch pie plate. Sprinkle bacon, cheese and onion in plate. Beat eggs; add milk and Bisquick with wire whisk or hand beater for 1 minute. Pour into pie plate. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Cool for 5 minutes. Cut into wedges and serve. Makes 6 servings. Oven temperature: 400°.
Put kolbassi in small roaster. Mix other ingredients and pour over. Bake at about 375° an hour or more.
Brown the ground beef and onion. Drain. Combine all ingredients. Add ground beef and onion. Bring to a boil. Reduce heat and simmer for 30 minutes.
Bring water and sugar to boil. Let cool. Add and stir grape, lemonade and orange juice. Place in freezer overnight until slushy. When ready to serve, add ginger ale.
Preheat oven to 325°. In a large mixer bowl, beat egg yolks; stir in sweetened condensed milk, lime juice and green food coloring, if desired. Pour into prepared crust. Bake 20 to 25 minutes. Cool. Chill for 3 to 4 hours. Top with whipped topping. Refrigerate leftovers.
Spread cut up rhubarb in 10 x 12-inch baking dish. Sprinkle sugar evenly over fruit. Add 1/2 package strawberry jello evenly. Now sprinkle Jiffy cake mix (white) over mixture. Add 1 cup boiling water. Add cut up butter or margarine and bake at 350° until done, 35 to 40 minutes. Serve with whipped cream.
Cut vegetables fine. Mix all together; boil for 20 minutes. Put into small, sterilized jars and seal.
Mix graham cracker crumbs with 1 tablespoon sugar and melted butter. Sprinkle on bottom of greased 9-inch spring-form pan. Cook and stir contents of vanilla pudding with 1/2 cup sugar and milk. Bring to full boil. Remove from heat and cover. Beat cream cheese; beat in egg yolks, lemon juice, salt and pudding. Beat 3 egg whites to peaks; fold into cheese mixture. Bake at 425° for 30 minutes, until set in center. Cool.
Mix first 4 ingredients and put in a greased 9 x 13-inch pan. Melt chips in microwave (5 minutes on 50%). Pour chocolate evenly over peanut butter mixture. Chill until firm. Remove from refrigerator and let warm to room temperature so the chocolate will not crumble when cut. Cut into squares and serve.
Boil celery in salt water for 7 minutes. Drain. Mix cooked celery, soup and water chestnuts in casserole dish. Mash crackers and brown with almonds in oleo. Sprinkle browned crackers and almonds over first mixture. Bake at 350° for 30 minutes, uncovered.
Put apple, celery and walnuts in a bowl. Add mayonnaise and lemon juice immediately to prevent apple from darkening. Serves 4.
Crush graham crackers very fine. Melt margarine. In large bowl, mix all ingredients. Line bottom of tube pan with waxed paper and grease sides of pan with margarine. Mold into tube pan and pack down. Put into refrigerator for about 2 hours before you remove from pan. Must be stored in refrigerator.
Cook first 4 ingredients in a saucepan over medium heat to a rolling boil. Boil 1 minute. Remove from heat and add vanilla and peanut butter. Stir until melted then add oats and stir until mixed. Spoon onto cookie sheets covered with wax paper. Will set in a half hour. Refrigerate.