HumbleIntelligence/food-ner-1-Million huggingface dataset:
About 2 hours before serving or day ahead: Preheat oven to 350°. Grease and flour 8 x 4 1/2-inch loaf pan. In large bowl, with fork, mix first 5 ingredients. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in bananas, dates, walnuts and eggs just until blended; spread batter evenly in pan. Bake 1 hour and 15 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on rack. Makes 1 loaf.
Place potatoes along bottom and sides of 8 x 12-inch casserole dish. Bake, uncovered, at 400° for 10 minutes. Mix ham, broccoli, 1/2 onions, 1/2 cheese, soup, milk and seasoning. Pour over potatoes. Bake, covered, at 400° for 20 minutes. Top with remainder of cheese and onions. Bake 5 minutes longer, uncovered. Remove from oven and let rest 5 minutes before serving.
Wash and dry chicken; blend remaining ingredients. Dip chicken into sauce and lay in 9 x 13-inch pan, lined with foil. Pour remaining sauce over chicken. Bake, uncovered, at 400° for 35 to 40 minutes or until chicken is tender.
Melt together 1 1/2 cubes margarine and peanut butter. Stir in the graham cracker crumbs and powdered sugar; mix well and pat into a 9 x 13-inch pan. Melt together the additional margarine and the chocolate chips. Spread into an even layer over the crumb mixture. Cool and cut into squares. Makes 3 to 4 dozen squares.
In large saucepan, brown sausage; drain. Remove half of sausage; set aside. Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15 minutes. Meanwhile, in medium bowl, combine remaining sausage, Ricotta cheese, 2 cups Mozzarella, egg and parsley. In 13 x 9 x 2-inch dish, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with Ricotta mixture and place on top of sauce. Pour remaining sauce over filled noodles, top with remaining Mozzarella and sprinkle with Parmesan. Bake, uncovered, at 350° for 20 minutes. Yields 6 to 8 servings.
Combine milk, shortening and sugar and set. Let cool a bit, then add dry yeast, water and 1/2 flour. Add beaten eggs and beat well. Add enough flour to make a soft dough. Then mix through and let rise. Punch down dough, then make balls. Then let balls rise until double in size. Bake at 375° for 20 minutes on lower rack. Makes 2 dozen.
Preheat oven to 350°. Grease bottom of 13 x 9 x 2-inch pan. Combine brownie mix, eggs, water and oil in large bowl; stir with spoon until well blended, or 50 strokes. Stir in white chocolate. Spread in pan. Sprinkle top with almonds. Bake for 25 to 28 minutes, or until set. Cool completely on wire rack; cut into bars. Makes 4 dozen small or 2 dozen large brownies.
Preheat oven to 350°. In skillet, brown roast in oil. Place in baking dish. Add flour to drippings in skillet and cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens. Place vegetables and onions around the roast, then add sauce over meat. Bake 1 hour and 45 minutes or until meat is tender.
Mix crackers and oleo together. Bake at 300° for 10 minutes. Mix pudding, ice cream and milk together. Spoon over crust. Sprinkle crushed Heath bars over top. Refrigerate.
Mix rice with sugar, marshmallows, pineapple, apple, pecans, raisins and peaches. Just before serving, add banana slices and fold in whipped cream. Top with coconut. Garnish with cherries.
Heat oven to 400°. Grease bottoms of 12 muffin cup pan or line with paper baking cups.
Mix sugar, oil and pumpkin, adding eggs one at a time. Sift together the rest of the ingredients. Add alternately to pumpkin mixture with 2/3 cup water, starting and ending with flour mixture. Add 2 teaspoons vanilla. Grease and flour 2 large or 3 small loaf pans. Fill half full. Bake at 350° for 1 to 1 1/2 hours. Check in 1 hour.
Mix together and bake in casserole dish 15 to 20 minutes at 350°.
Mix all ingredients together. Pour in small casserole pan. Bake at 400 degrees till brown, about 30 minutes.
Mix buttermilk and soda, then add oil, molasses and eggs. Stir, then add dry ingredients, stirring well. Store in refrigerator. Bake in 375° oven about 20 minutes or until done. Cool in pan for 5 minutes. Muffin pans should be greased. Makes 48 good-sized muffins.
Mix dates, raisins, hot water and soda; soak for 3 hours or until cool. Mix eggs, brown sugar, oleo, flour, vanilla and nuts; add to raisin mixture. Bake in 2 to 3 loaf bread pans at 350° for 1 hour.
Boil milk, butter and brown sugar together for 1 to 1 1/2 minutes. Add rest of ingredients.	Drop by spoon onto waxed paper.
Cook meat and spices for 1/2 hour, stirring often. Add tomato paste and 3 to 4 cups water. Cook 1 1/2 hours.
Combine Jell-O and boiling water in a large bowl; stir until Jell-O is dissolved. Let cool. Add lemon extract, oil and cake mix, blending well. Beat in eggs.
Grease bottom and sides of 9 or 10-inch pie pan. Beat all ingredients together for 2 minutes. Pour in pie pan and push up along sides.
Brown meat in heavy skillet. Add onion, green pepper and garlic; cook 5 minutes. Add tomatoes and seasonings. Cover and simmer 30 minutes. Serve over split toasted hamburger buns.
Season pork chops with salt, pepper, and worcestershire sauce. Brown pork chops in a skillet. Remove pork chops and set aside. Drain off any excess amounts of grease. Combine rice, water, worcestershire to taste, and bouillon cubes in skillet. Stir and mix well. Pour mixture into the bottom of a 9 x 13 casserole dish. Place pork chops on top. Top pork chops with onion rings and peppers as desired. Bake at 350 for 40 minutes.
Mix all ingredients. Bake in 11 x 13-inch casserole dish. Melt 1 stick of butter. Cover the top with cracker crumbs. Drizzle butter on top. Bake at 350° for 30 minutes until bubbly.
First Layer: Mix pecans (chopped fine), flour and melted margarine. Press into a 13 x 9-inch baking dish and bake 15 to 20 minutes at 350°. Cool.
Cook margarine, cocoa, sugar and milk until bubbles form around sides. Boil for 1 minute; remove from heat. Add oats, peanut butter and vanilla. Drop onto waxed paper; cool.
Prepare fruit; stir in vanilla pudding. This will thicken the salad. Will keep several days in refrigerator. Serves 6.
Mix sugar, margarine and eggs, then blend in other ingredients except marshmallows. Grease and flour oblong pan and cook 30 minutes on 300°. Remove and spread marshmallows on top. Return to oven for 10 minutes or until marshmallows melt.
Dissolve gelatine in cold water. Add boiling water. Add sugar, pineapple juice, pineapple, lemon juice and salt; mix well (stir). Put in refrigerator and leave until partly jelled (slimy like beef broth).
Place drained beans in blender. Add all other ingredients, then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top; sprinkle with parsley. Serve with pita bread.
Mix pudding according to directions on packages. Add peanut butter and pour directly into pie shell. Chill 1 hour before serving.
Combine first 6 ingredients, mixing well. Spread evenly on 10 slices of bread. Top with the remaining 10 slices. Wrap individually in freezer wrap and freeze.
Mix mashed sweet potatoes, eggs, sugar, and oleo. Pour in a buttered 9 x 12 casserole dish. Mix brown sugar, flour, oleo, and pecans for topping. Sprinkle over top. Bake at 350° for 30 minutes.
Bake on medium heat, use a small bowl in mixing. Bake in krum kake iron. Use 1 tablespoon butter or less, depending on size you wish. Roll on cone stick. Put iron on burner when starting to make batter.
Cook sausage. Cook onion, celery and garlic until celery is soft. Mix with dry stuffing. Add chicken broth to moisten. Add beaten eggs. Stuff bird.
Brown hamburger and drain off excess grease. In skillet or saucepan, mix all ingredients (except buns) and stir well. Let simmer for 15 to 20 minutes. Serve over hamburger buns.
Cook sugar, milk, margarine and cocoa for 3 minutes (after it starts boiling). Remove from heat. Add oatmeal. Stir until well mixed. Add vanilla and peanut butter. Beat well, quickly. It sets up fast. Drop on waxed paper by spoonfuls or put into pan and cut into bars.
In a medium sized saucepan, combine the raisins and just enough water to cover. Bring to a boil. Mix sugar and cornstarch together, then add to raisins. Boil until slightly thickened, about 1 minute. Allow mixture to cool completely before making cookies.
Cream butter and cream cheese. Beat until light and fluffy. Add flour, mixing well. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into rounds with a 2-inch cookie cutter. Place on lightly greased cookie sheet. Spoon 1/4 teaspoon jam on each cookie; fold in opposite sides, slightly overlapping edges. Bake at 375° for 15 minutes. Remove from cookie sheet. Sprinkle with powdered sugar. Makes 2 dozen.
Mix sugar and syrup in saucepan. Bring to a boil for one minute. Remove from heat and add peanut butter. Stir until smooth. Pour over and stir corn flakes. Spoon out onto wax paper. Cool.
Mix all ingredients in the order given. Press into one large greased loaf pan. Bake, uncovered, at 350° for about 1 1/2 hours.
Sift flour, baking powder, salt and sugar together into large mixing bowl. Add oil and vanilla to milk and pour into bowl with other ingredients. Beat 2 minutes on medium. Add unbeaten eggs and beat 2 minutes longer. Pour into 2 greased 8 or 9-inch layer pans. Bake in 375° oven about 25 minutes or until toothpick comes out clean. When cool, ice with Fluffy Frosting.
Mix powdered sugar, butter, peanut butter and vanilla. Roll into balls and put on cookie sheet. Freeze for 1 hour. After mix is frozen, melt wax on low heat. Stir in chocolate chips until melted. Keep on low heat while using toothpick to dip balls into chocolate and replace on cookie sheet. Freeze or refrigerate.
Cook pepper, garlic and onion in butter until tender. Add remaining ingredients, except chicken. Cook until thick. Add chicken and heat. Serve over rice.
Slice potatoes and onions into baking dish. Pour drained peas and carrots across layered potatoes and onions, then pour 1 can of corn with its juice across that layer of vegetables. Sprinkle ground beef across and top with 1 can of tomato soup. Bake at 350° for 2 hours.
Combine the preceding listed ingredients in a tightly covered, moisture-proof container. Stir until well mixed. Use about 1 tablespoon of the mixture per serving of chicken parts. Moisten chicken in tomato juice, skim milk, white wine, lemon juice or water before shaking with crumb mixture. Arrange chicken pieces on a rack, skin side up, and allow to dry 15 or 20 minutes while oven preheats.
Mix everything together except cheese. Bake at 350° for 1 hour. During last 5 minutes, sprinkle cheese on top. May double recipe. Freezes well.
Boil sugar, syrup and margarine for one minute. Remove from heat. Add peanut butter and vanilla. Stir in corn flakes and press into oblong pan. Cool. Cut into squares.
Drain pineapple. Reserve liquid. Mix cheese, sugar and flour. Add pineapple. Add small amount of liquid as needed. Top with crushed cheese crackers or Ritz crackers. Drizzle with butter. Bake at 350° for 30 minutes.
Cook pie shell. Mix together cream cheese and Cool Whip. Line pie shell with sliced bananas. Pour cream cheese and Cool Whip over bananas. Pour pie filling over cream cheese mixture.
Cook asparagus 5 minutes; drain. Arrange asparagus and mushrooms in bottom of shallow dish. Mix other ingredients well; pour over asparagus. Serve chilled.
Mix all ingredients together and pour into unbaked pie shell. Bake toat 350° for 45 minutes.
Mix and roll into small balls. Put on cookie sheet and cool in refrigerator. Melt chocolate candy coating and dip balls.
Combine all ingredients, mixing well. Roll into walnut size balls and place on ungreased baking sheet. Bake at 400° for 15 minutes. Drain on absorbent paper towel. Serve hot.
Combine flour, baking powder, 3/4 cup sugar. Beat egg whites gradually adding 1/4 cup sugar until stiff peaks form. Combine oil, 1/2 cup milk and vanilla. Make a well in dry ingredients and add liquids. Beat 1 minute at medium speed; add remaining milk and beat another minute. Carefully fold egg whites into cake batter. Divide batter into 2 layer cake pans coated with cooking spray. Bake at 375° for 30 minutes or until cake springs back. Cool 10 minutes before removing from pan. Makes 24 servings; 113 calories per serving.
Brown ground beef; drain off excess grease. Add barbecue sauce, instant onion and garlic powder; mix well. Flatten each biscuit and press into muffin tin. Spoon beef mixture into center of each biscuit cup, then top with grated cheese. Bake at 400° for 10 to 12 minutes.
Combine first 5 ingredients and shape into meatballs. Heat together the soup and water. Drop meatballs into gravy and simmer for 1 hour.
Mix pudding with 2 cups cold milk. Fold in 8 ounces sour cream and 1 cup Cool Whip.
Mix all together and let rise until doubled. Dump out on floured paper and knead until fluffy. Roll out like pie crust. Spread melted margarine on dough.	Then mix sugar and cinnamon and sprinkle over dough. Roll up and cut into buns about 1/2-inch thick. Put in greased pan, let rise again. Bake at about 350°. Top with icing made from confectioners sugar and a little margarine while hot.
(Be sure to place ingredients in blender container in order listed.) Place eggs and milk in blender. Peel potatoes and cut into small pieces. Add to eggs and milk, along with sugar, salt and 1/2 stick of margarine. Blend about 15 to 20 seconds or until potatoes have blended well. The other 1/2 stick of margarine should be melting in a casserole dish. Pour potato mixture into buttered casserole. Bake in slow oven at 325° for 45 minutes to 1 hour, stirring occasionally, until golden brown. Serve warm as a side dish or as a dessert with light or whipped cream.
Dissolve warm gelatin in small amount of 7-Up; mix all ingredients together and refrigerate.
Boil potatoes until soft; mash while warm. Add sugar, coconut and flavoring. Shape to desired size. Can be dipped in chocolate.
Take steak pieces that have been salted, peppered and floured and brown in skillet with oil. Add ingredients to browned steak. Add water to cover all pieces of meat. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
Mix all ingredients. Shred vegetables. Boil 20 minutes. Seal in jars.
In 2-quart casserole dish, put drained salmon. "Smash" with a fork to crush any bones (they are very soft). Mix in soup and half of the cheese, then add the rice. Top with remaining cheese. Bake at 350° for 30 minutes.
Cut and drain fruit. Combine sugar, cornstarch and curry powder. Add oleo to fruit and sugar mixture. Mix fruit lightly. Turn into buttered casserole. Bake 40 minutes at 350°. Serve warm.
Mix all ingredients together and pour into casserole dish. Sprinkle crumbs over top. Bake 40 minutes at 350°, uncovered.
Cream together butter and sugar. Add eggs and beat well. Mix or sift together flour, baking powder and salt. Add flour mixture in three parts, alternating with maple syrup and milk. Spread batter in well-greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Frost when cool.
Beat the egg. Chop cold cuts. Put into egg and mix. Spread dough on greased baking pan. Place cold cuts down the center of the dough. Fold ends of dough over each other to form bread. Pinch all ends to prevent breakage. Bake in 350° oven until it is golden.
Preheat oven to 375°. Brown ground beef; drain. Stir in next 5 ingredients; heat until bubbly. Put into a 2-quart casserole. Cut biscuits in halves to form 20 half-circles. Place, cut sides down, around edge of casserole. Sprinkle with cheese (biscuits). Bake at 375° for 25 to 30 minutes until biscuits are golden brown.
In a saute pan, heat oil and butter; add onions, garlic, salt and spices (except paprika) and saute until onions are translucent. Lower heat; add peppers and saute for 10 minutes. Sprinkle in flour, mixing well, and saute until liquid is absorbed; remove from heat. Butter a deep casserole dish; place one-half of mixture in dish and top with one-half of the cheese. Repeat. Mix eggs and sour cream together and pour over peppers and cheese mixture; sprinkle with paprika. Cover and bake in a preheated 375° oven for 30 minutes. Uncover and bake an additional 10 minutes.
Step 1. Peel onions; cut off and discard root ends. Using a large knife, slice onions thinly. In a 4 qt. saucepan, over medium high heat, melt butter. Add onions and ground black pepper to butter.
Wash cucumbers; cut off ends. Put whole cucumbers in glass jars. Cover with vinegar; add salt, pickling spice and alum. Cover jar and set aside for 5 weeks.
Heat 2 cups of milk. Add molasses, sugar, corn meal, salt, spices and butter. Cook 20 minutes or until the mixture thickens. Pour into baking dish. Add remaining ingredients. Do not stir. Bake at 300°. Serve with whipped cream, ice cream or hard sauce.
Mix the syrup, molasses, sugar, vinegar, salt and margarine in a 2-quart saucepan. Stirring constantly, bring the mixture to a boil over a medium heat. Boil gently until the mixture reaches the hard crack stage (290° on a candy thermometer). Add the soda and mix well. Pour the foamy mixture over 6 to 8 cups of popped popcorn. Stir well as you pour the mixture on the corn.
Brown hamburger and cool. Mix onion, lettuce, tomato, cheese, beans and cooled hamburger. Add Doritos and dressing just before serving.
In a large bowl, pour in 4 cups lukewarm water. Sprinkle in yeast, sugar and salt. Let sit 15 minutes. Add oil and eggs. Stir. Add flour to make stiff. Knead well. Lightly oil top and bottom of dough. Let rise until double in size. Work down and put in pans. Let rise again. Bake at 350° until golden brown. (Loaves for 1 hour and rolls for 30 to 35 minutes.)
Combine all ingredients. Pour over chicken and marinate for 4 hours. Turn at least once in marinade. Chicken may be broiled, baked or charcoal broiled.
Cut potatoes into wedges. Arrange potatoes, peel side down, in shallow pan. Mix ingredients and brush on potatoes. Bake at 375° for 45 minutes or until brown, brushing occasionally with oil mixture.
Combine flour and sugar in bowl and add margarine, cutting together with knife as for pastry. Reserve 3/4 cup of mixture for topping. To remainder of mixture, add baking powder, evaporated milk, vanilla and eggs. Mix together well. Pour into lightly greased 9 x 13-inch pan. Sprinkle topping over batter. Bake at 350° approximately 30 to 35 minutes or until done.
Cook first three ingredients together over medium heat until it thickens and looks clear. While still hot, add jello. When this mixture cools, fold in berries. Put in two cooked 9-inch pie shells. Top with Cool Whip.
First Layer: Preheat oven to 350°. Mix flour, margarine and nuts until crumbly. Press into 13 x 9-inch pan. Bake for 15 minutes. Cool.
Mix all ingredients well. Chill dip for 2 to 3 hours prior to serving. Serve with your choice of tortilla chips.
Saute onion, garlic, chiles, salt, pepper, chili powder and cumin in margarine. Cook chicken; shred meat with fingers very fine. Mix in the sauteed mixture. You may want to add some chicken broth. Season to taste. Roll in flour tortillas and fry. Serve with taco sauce or sour cream.
Beat together egg yolks and salt until thick and light. Beat in light cream, sugar and butter. Sift together flour and nutmeg. Add to egg yolk mixture with lemon peel, mixing well. Chill for 1 hour. Roll out 1/4 of dough at a time. Keep remaining dough chilled. Roll to 1/16-inch thick and cut in strips about 1 1/2-inch wide with sharp knife. Cut diagonally at 4-inch intervals. Make 1-inch slits lengthwise in center of each piece. Slip one end through slit. Fry a few at a time in deep, hot oil at 350° for 1 to 2 minutes or until golden. Remove from oil with slotted spoon. Drain on paper towels and sprinkle with sifted confectioners sugar. Store in airtight container. Makes 6 dozen.
Preheat oven to 350°. Beat egg whites and water until stiff, not dry. Combine egg yolks, salt and pepper. Beat until thick. Gently fold yolk mixture into whites.
Use 3 teaspoons of mixture to 1 cup boiling water. This makes 1 quart dry mixture.
Cream butter and sugar until light and fluffy. Beat in oil and eggs. Add dry ingredients and vanilla. Chill dough and drop by teaspoonfuls onto a baking sheet or roll into a ball the size of a walnut. Flatten with a small glass bottom dipped in granulated sugar. Bake at 350° for 10 to 12 minutes.
Boil chicken breasts until done. When cool, pick off of bone; break into pieces. Roll up chicken into crescent rolls and put in a baking dish. What chicken is left over, place it all around baking dish and over crescent rolls. Mix cream of chicken soup and milk (or I use chicken broth). Pour over crescent rolls. Bake at 350° until rolls are golden brown. Top with cheese, if you like, and bake. (I leave cheese off.)
In large saucepan, brown bacon and onions together in pan. Pour green beans in pan and cook down almost dry.
Butter a 1 1/2 quart casserole dish. Combine milk and chocolate in top of double boiler. Heat until a thin film appears on surface. Stir until blended. Prepare and turn into a large bowl 3 cups bread crumbs. Mix chopped walnuts. Add chocolate mixture gradually to bread crumbs, mixing thoroughly with a fork. Mix together eggs, brown sugar, vanilla and salt. Pour egg mixture over bread crumb mixture. Toss with fork to blend well. Turn into prepared casserole dish. Bake at 350° for 50 to 60 minutes or until knife inserted in center comes out clean.
Mix both packages of jello with boiling water. Stir until dissolved. Add juice drained from pineapple and condensed milk. Mix well. Add mayonnaise, drained pineapple, cottage cheese and chopped pecans. Mix well and chill until firmly set.
Melt butter in a saucepan. Add onion and brown. Add all the spices and saute for 2 minutes. Add shrimp and saute 1/2 minute. Add coconut milk (strained) and 1/4 cup shredded coconut that is leftover after straining. Cover and cook on medium heat until the gravy thickens. Serve over plain rice or polao. Serves 4 to 6.
Beat eggs; add sugar and milk gradually. Mix well. Add salt and baking powder. Sift with flour and salt. Add margarine, vanilla and coconut. Pour into 2 (8-inch) pie pans, lightly greased. Bake at 350° for 30 minutes or until set. Makes its own crust.
Mix onion soup mix with juice from 3 cans of pinto beans. Heat 3 minutes. Add remaining ingredients and bake at 250° for 2 hours.
In large mixing bowl, toss together potatoes, the 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press into bottom and sides of greased 1-quart shallow baking dish. Bake in 350° oven for 20 minutes.
Brown meat; drain. Pour in vegetables and juice, tomato sauce and water. Salt and pepper to taste. Stir and bring to a boil. Arrange biscuits on top and cover tightly. Let simmer on stove top for 15 to 20 minutes.
Remove any fine bones from salmon; drain liquid. Crush corn flakes into fine crumbs. Combine all ingredients together. Shape into a loaf. Bake in a loaf pan for 40 minutes at 350°.
Mix jello with boiling water. Add pineapple and pie filling. Put into 9 x 13-inch pan and chill. While cooling, soften the cream cheese. Mix with sour cream, sugar and vanilla. Beat mixture together. When jello is partially set, top with cream cheese mixture. Chill until set.
Place chicken on bottom of greased casserole dish. Put broccoli on top. Mix other ingredients and pour over top. Top with crushed Ritz crackers and dot with butter. Cover with foil and bake for 45 minutes at 350°. Remove foil and bake for 15 minutes longer.
Stir sugar, milk, oleo and cocoa into a saucepan. Bring to a boil. Continue boiling for 1 1/2 minutes. After mixture has reached a full rolling boil, remove from heat. Blend together the oatmeal, chopped nuts, vanilla and peanut butter with first mixture. Drop by teaspoonfuls onto waxed paper. Makes about 30 cookies.