HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, put bananas and beat until smooth; add eggs, butter, salt, baking powder, soda, flour, sugar and milk. Grease three 9-inch aluminum loaf pans. Heat oven to 350°; cook about 45 minutes or until top of bread is brown.
Mix sugars and cinnamon. Cut each biscuit into quarters and roll each piece in mixture and put in ungreased bundt pan. Pour remaining mixture over biscuits. Melt butter and pour over the top. Bake at 350° for approximately 45 minutes or until it looks done.
Mix first three ingredients. Add oil, molasses and honey. Mix well. Add 2 eggs and boiling water. May be hot!
Prepare Kool-Aid as directed on package. Mix in ginger ale. Stir in sherbet just before serving. Yields 15 servings.
Slowly cook applesauce about 5 minutes to evaporate some of the liquid; chill. Combine all ingredients; mix well. Use for any fresh vegetable of your choice.
Lightly brown meat. Put in crock-pot with soups. Cook on low heat about 8 hours. Serve over noodles or rice.
Cream butter and sugars. Add almond extract, eggs, vanilla and applesauce. Mix well. Blend in flour, oatmeal and baking soda. If desired, add nuts and/or raisins. Drop by teaspoonfuls onto nonstick cookie sheets. Bake at 350° for 8 to 10 minutes. Yield: 3 dozen cookies.
Cream sugar and shortening. Sift flour, baking powder and salt. Add alternately with milk to creamed mixture. Add oats, raisins and nuts. Mix well. Spread in greased 8 x 8 x 2-inch pan. Bake at 350° for 45 minutes. Cool; cut into bars.
Cut meat lengthwise in half. Mix remaining ingredients in medium bowl. Add meat and turn to coat on all sides. Cover and refrigerate, turning meat occasionally, at least 8 hours.
Beat together eggs, sugar and flour. Combine with corn, butter, salt and milk. Pour into a greased 1-quart casserole. Bake at 300° for 50 minutes. Yields 4 servings.
Cook eggs, sugar, vinegar and salt over double boiler, stirring often, until it thickens. Remove from heat. Add mustard and mayonnaise. Pour over salad.
Boil oleo, brown sugar, white Karo and cream of tartar for 5 minutes; take off heat and stir in soda and popcorn. Pour into loaf pan and bake at 250° for 1 hour. Stir every 15 minutes.
Cook rice according to package directions. Meanwhile, in skillet cook sausage until brown, break in bits and pour off fat. Stir in mushroom soups, mushrooms, worcestershire sauce and meat. Put all together in greased baking dish. Cover with buttered crumbs. Bake for 30 minutes at 375 degrees.
Preheat oven to 350°. Spray baking dish with nonstick cooking spray. Lay the slices of bread in baking dish in two rows, overlapping them like shingles. In a mixing bowl, beat together the egg, egg whites, milk, sugar, brown sugar and vanilla. Pour the egg mixture over the bread. In a small bowl, stir together the remaining ingredients. Sprinkle mixture over the bread. Bake 30 to 35 minutes until it has browned on top and is firm to touch. Makes 9 servings.
Sift dry ingredients together. Add milk, egg, vanilla and shortening. Mix well. Bake at 375° for 30 minutes.
Cream together butter, Crisco, brown and white sugar. Add flavoring. Add eggs, one at a time, mix well after each. Mix flour, baking powder and salt. Add dry mix and milk to egg mix, start with dry mix and add milk, end with dry. Stir in walnuts. Pour into 10-inch well-greased and floured pan. Bake at 325° for 90 minutes, start in cold oven.
Brown pork. Add beer, water and rosemary. Simmer, covered, 30 minutes. Add onions and cook 30 minutes more. Meanwhile, cook potatoes and carrots (salted) together until done. Add these and bouillon to stew pot. Blend flour and water to make a paste and add to stew.
Bring butterscotch to a boil in saucepan, stirring constantly. Pour 3/4 cup butterscotch into crust. Then place a layer of pecans in the bottom. Chill for about 5 minutes so sauce can harden. Meanwhile, mix pudding with milk. Pour into crust on top of pecans. Chill. Right before serving, drizzle a little butterscotch on top of pudding and top with Cool Whip and sprinkle chopped pecans on top.
Cook the first 5 ingredients until thick; cool until lukewarm. Add the eggs, 2 teaspoons sugar and the softened yeast. Mix well, then add the flour. Knead well; place in greased bowl. Let rise for 1 hour or more. Punch down; roll out. Cut with biscuit cutter. Let rise until doubled in a greased pan. Bake at 365° for 15 minutes.
Combine first 6 ingredients, stirring until mixture is thoroughly blended. Shape mixture into 6 loaves. Place loaves on rack of a greased broiler pan. Spoon barbecue sauce over loaves. Makes 6 loaves.
Cover bottom of pan with meat strips. Liberally salt, pepper and garlic. Sprinkle with soy sauce. Cover with Worcestershire sauce. Repeat layers if necessary. Make sure meat is submerged. Cover and refrigerate 24 to 48 hours. Place foil on oven racks; shape an edge. Lay meat in single layer, edge to edge. Brush with liquid smoke. Dry in 150° to 175° oven until bends, but does not break, about 5 hours.
In a sauce pan, heat soup, milk, mayonnaise and corn (with liquid), stirring occasionally. Garnish with pimiento and parsley. Makes 5 servings (1 cup each).
Preheat oven to 350°. Melt margarine in a 9 x 13-inch pan in oven. Sprinkle crumbs over margarine. Pour condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 minutes or until lightly brown. Cool. Cut into bars. Makes 24 to 36.
Combine the brown sugar and the cinnamon. Divide the mixture in half and put into two separate bowls. Melt one stick of butter or margarine in small pan over low heat. Tear each biscuit into three pieces and roll into balls. Dip the balls in the melted butter and then into one bowl of the brown sugar and cinnamon mixture. Roll around to coat evenly. Put into an ungreased Bundt pan.
Combine the sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute. Remove from heat and add the remaining ingredients. Stir and mix well. Drop by teaspoons onto wax paper, letting them stand for 30 minutes before serving.
Wash the chicken wings and pat dry. In skillet, saute chicken wings in melted butter until lightly browned. Arrange in oiled baking dish. Add tomatoes with liquid and celery. In separate bowl, mix together soy sauce, vinegar and salt. Pour over chicken. Bake at 375° for about 30 minutes or until tender. Serves 4. May be doubled to serve 8.
Heat the butter in a heavy pot and stir in the onions and mushrooms. Cook them slowly, stirring occasionally for 20 to 25 minutes or until soft. Add the scallops and cook for 3 minutes, stirring constantly. Add milk and meat slowly without boiling. Stir in the mustard, sherry and parsley. Sprinkle with freshly ground pepper just before serving. Serve with crusty French bread and chilled frascati wine.
Put vegetable oil in frying pan (black iron skillet is best). Add pork steaks, sprinkle generously with salt, pepper, garlic powder and brown on both sides. When browned remove from pan and set aside. Add 2-3 cups of water to drippings in pan, add salt to taste. Bring to a slow boil and add cornstarch which has been diluted with water. Stir until thickened, put pork steaks back in pan with gravy and cover. Simmer about 1 1/2 -2 hours or until real tender. Serve with mashed potatoes.
Pour mixed dry ingredients over rhubarb pieces in a bowl. Add cold water and mix together. Add food coloring. Pour into a greased pan. Cover with topping.
Grease a 13 x 9 x 2-inch baking pan. Heat oven to 350°. Boil raisins rapidly in 2 cups water in uncovered medium sized saucepan for 10 minutes. Transfer to large bowl. Cool to lukewarm. Stir in egg, then shortening and sugar. Sift flour and dry ingredients together and add. Add raisin mixture and nuts. Bake for 25 minutes or until toothpick comes out clean. Cool completely. Frost with orange icing.
Melt butter; add to flour. Mix well. Add powdered sugar, vanilla, pecan chips and chocolate chips; mix well. Chill for 30 minutes. Roll mixture into small balls. Bake at 400° for 10 minutes. Roll in powdered sugar.
Stir or whisk liquids; add dry ingredients. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes. (Middle of pie should shake and not be too firm). Do not overbake!
In skillet, brown meat; pour off fat. Add chilies. In small bowl, combine sour cream and taco seasoning. In 8-inch spring-form pan or on large plate, spread beans. Top with meat mixture, sour cream mixture and avocado dip. Cover; chill. Garnish and serve with tortilla chips. Refrigerate leftovers.
Mix together egg, sugar and milk. Add remaining ingredients (except xxxx sugar). Bake in a well-greased pan, 7 x 11-inch, at 350° for 30 minutes. Dust top with xxxx sugar and cut in squares.
Trim ends of cucumbers and scrape with fork to make a decorative pattern. Quarter the cucumbers lengthwise and remove seeds. Cut them crosswise into thin slices. Put in bowl and add chili. In small saucepan, combine sugar and vinegar; bring to boil. Cook, stirring, until the sugar has dissolved. Cool to room temperature and pour sauce over the cucumber mixture. Chill and sprinkle with cilantro. Serves 4.
Cook and bone chicken. Place in casserole dish. Then slice onion on chicken. Slice Velveeta on chicken and onion. In a bowl, mix soup and Ro-Tel, 1 cup chicken broth and 1/2 of 10 ounce package Doritos (whole). Pour mixture over chicken, onion and cheese. On top, put rest of Doritos. Bake 30 minutes at 350°.
Preheat oven to 350°. Sift together flour, baking powder and salt. Set aside. Cream butter and sugar. Add eggs to creamed mixture. Combine milk, vanilla and oil in a measuring cup. Alternate flour mixture and milk mixture until batter is blended. Process the fruit/nut mixture until small pieces. Fold into batter. Bake in two 9-inch cake pans 35 to 40 minutes or Bundt pan 50 minutes.
Melt the margarine. Set aside. Beat the eggs. Gradually add sugar to eggs. Add the melted margarine. Add the cup of milk. Combine dry ingredients and add them. Mix dough until flour is just blended. Fold berries into dough. Pour into well-greased loaf pan. Sprinkle top with sugar to give a sparkle. Bake for one hour in a 350° oven.
Bake cake mix as directed in 3 pans. Combine pudding mix, milk and cream cheese. Spread 1/3 of the pineapple on each cake layer, making sure layers are completely cool. Spread pudding mixture on top of pineapple on each layer. Stack layers and cover with whipped topping. A small amount of pudding mixture may be added to whipped topping to flavor.
Cook tapioca, sugar and 1 cup of water until white is gone from tapioca. Remove from heat. Add fruit juice (use juice from peaches and oranges), orange juice, oranges, peaches and strawberries to tapioca. Cool until time to serve. Before serving slice and add bananas.
Cook macaroni, onion and pepper until macaroni is yellow. Add ground beef to skillet along with rest of ingredients and cover. Simmer 15 minutes until thick.
Using a melon baller, core apples without cutting through the bottom. Stand apples in a baking dish just large enough to hold them. Place 1 tablespoon raisins and 1 teaspoon brown sugar in center of each apple. Pour in the ginger ale. Bake at 350° for 45 minutes, basting frequently, until apples are tender but not mushy. Serve warm or chilled, accompanied by ice cream or topped with whipped cream.
Cut cream cheese in half long ways. Roll into a log and roll into chilli powder covering all ends. Serve with crackers.
Saute onion and garlic in butter. Add crawfish (slightly rinsed) and continue cooking approximately 5 minutes. Add Parmesan cheese, parsley and whipping cream. Prepare tortellini as directed. Fold in with sauce and season with salt and red pepper. If sauce needs thickening, mix cornstarch with water and add to sauce.
Combine flour and sugar; cut in margarine with pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and next 8 ingredients; beat at low speed with electric mixer until blended. Pour over crumb mixture and bake at 350° for 40 minutes or until a wooden toothpick inserted in center comes out clean.
Thaw and wash chitterlings through 4 or 5 waters. Turn inside out. Remove excess fat. Add spices (except vinegar). Add potatoes. Cover with water. Boil over low heat for 6 hours or until tender. Add vinegar last 20 minutes of cooking. Cut in small pieces. Serve with tasty cold slaw, potato salad and corn bread.
Move oven rack to position slightly above middle of oven. Heat oven to 500°. Mix ingredients except margarine and parsley. Brush one side of fish with margarine. Dip into crumb mixture. Place fish, uncoated side down, in rectangular pan 13 x 9 x 2-inches, sprayed with nonstick cooking spray. Bake uncovered until fish flakes easily with fork, about 10 minutes. Sprinkle with parsley. Serve.
Prepare biscuit mix as directed on package for biscuits. Roll out dough onto well floured board or wax paper. Thinly sprinkle uncooked sausage onto dough. Roll up like a jelly roll and cut into small slices.	Cook at 350° until golden brown.
Melt 1 tablespoon butter in 2-cup glass measuring cup (about 30 seconds). Whisk in 1 tablespoon flour and salt and pepper to taste. Gradually add 1 tablespoon white wine and 1 cup milk. Whisk until smooth. Cook on High for 2 to 3 minutes, stirring every minute, until sauce thickens. Stir in 1/4 cup shredded cheese until melts.
Soften cream cheese. Whip cream cheese and lemonade with mixer. Use a fork to whip in strawberries and Cool Whip. Pour in prebaked pie shells and chill. Makes 4 pies.
Place chicken, vegetables and rice on a large piece of heavy-duty foil. Add remaining ingredients and wrap. Cook over hot coals, turning every 20 to 30 minutes, for 1 hour and 15 minutes. Serves 1.
Mix first 3 ingredients together and roll out to fit a cookie sheet. Peel and slice apples; crush cornflakes and sprinkle on pastry. Place apples in row until sheet is filled, then make a mixture of 3/4 cup sugar and 1/2 teaspoon cinnamon and sprinkle on apples. Dot with butter. Bake at 400° for approximately 15 minutes. Beat egg, milk, vanilla and 2 tablespoons sugar; pour over apples. Bake again until custard sets, approximately 5 minutes.
Beat eggs slightly. Add sugar and mix well. Add scalded milk gradually. Pour into 2 unbaked pie shells. Bake at 475° for 10 minutes. Reduce heat to 375° and bake 10 minutes or until pie is firm.
Brown hamburger. Drain. Add tomato soup, onions and beans to hamburger. Simmer for 20 minutes. Meanwhile, peel, cook and prepare potatoes as you would for mashed potatoes. Pour meat and bean mixture into oblong casserole dish. Spread mashed potatoes on top. Brown potatoes in oven.
Dissolve yeast in 1/4 cup water. Combine butter, salt and sugar in separate bowl. Add 1 cup hot water; beat in egg. When this cools, add yeast mixture. Add flour. Place in greased glass bowl and cover with foil. Leave in refrigerator 2 to 12 hours. Take out in time to rise again. Press in pan. Use floured knife or spatula to separate dough, creating pull apart rolls. Bake 15 to 18 minutes at 425°.
Cut squash into chunks and steam until tender. Drain well and set aside. Beat eggs and blend in mayonnaise; add seasonings. Place squash in 2 1/2-quart casserole and pour mix over. Put Parmesan cheese evenly on top. Bake, uncovered, at 375° for 25 minutes, or 35 minutes if cold. Serves 8 to 10. Can be made ahead and reheated nicely.
Put beef shoulder in pan; heat oven to 400°. Peel onion and cut up; cut up carrots. Peel and cut up potatoes. Wash and cut up celery stick. Put in large pan and cover with Reynolds wrap and cook for 3 1/2 hours.
Combine all ingredients and store in covered container (i.e., Tupperware). To serve, dissolve 1 teaspoon mix in 1 cup boiling water. One cup equals 3 calories.
Mix together the first 9 ingredients. Then in separate bowl, beat cream cheese, egg, sugar and salt until creamy. Add chocolate chips and mix thoroughly. Fill miniature muffin cups 1/2 full of cake mixture. Top with 1 teaspoon of cream cheese mixture. Sprinkle chopped nuts over top. Bake for 20 to 25 minutes at 350°. Yields about 50.
Brown noodles, almonds and sesame seeds in the butter and cool. Add green onions and cole slaw.
Fry bacon and onion in skillet; remove. Saute mushrooms next; remove. Saute zucchini; remove. Fry eggplant last, it takes longer. Put all cooked vegetables back in pan and sprinkle with flour. Stir in fresh tomato chunks, garlic, basil, salt and pepper. In large casserole dish, layer vegetables, bacon, cheese, vegetables, bacon and cheese. Add almonds if desired. Bake at 400° for 20 minutes.
Heat oven to 375°. Cream butter flavored Crisco, brown sugar, milk and vanilla in a large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls on baking sheet 3 inches apart. Bake for 8 to 10 minutes. Cool slightly and remove from sheet. Makes 3 dozen 3-inch cookies.
Combine mango slices and salt. Let stand overnight. Rinse with cold water and drain. Combine sugar and vinegar; simmer 30 minutes. Add mango slices and remaining ingredients and simmer for 1 hour or until mangoes are tender and chutney is of desired consistency. Pour into hot sterilized jars and seal. Makes 3 quarts.
Mix with mixer and pour into 2 greased and floured 9-inch cake pans. Bake at 325° for 1 hour, or until top springs back when lightly touched. Let cool.
Boil water. Add oats; stir and set aside to cool. (Or, use the leftover oatmeal from breakfast instead of throwing it out.) Mix oleo, eggs, brown sugar, sugar and cinnamon. Add flour, soda and salt. Add cooled oatmeal and mix. Bake at 350° for 25 to 30 minutes. Frost or dust with powdered sugar as desired or serve with whipped cream. May be served hot or cold.
Drain clams; save liquor and chop. Fry salt pork or bacon until lightly brown. Add onion and cook until tender. Add liquor, potatoes and seasonings. Cook 15 minutes until potatoes are tender. Add milk and heat thoroughly. Stir in chopped clams and warm gently 2 to 5 minutes. Garnish with parsley.
In 9 x 11-inch pan, mix butter and graham crumbs together. Form crust.
Combine egg, sugar and oil. Mix flour and cinnamon. Stir into egg mixture. This is very stiff. Add vanilla, apples and walnuts. Pour into greased and floured 9-inch cake pan. Bake at 350° for 45 to 50 minutes.
Combine flour, salt and soda. Cream the butter and sugar. Beat in egg and vanilla. Stir in nuts and chips (dough is stiff). Make small balls and flatten either with fingers or fork. Bake at 350° about 13 minutes or until golden in color. Do not overbake. They will start to flatten out a little.
Heat oven to 350°. Saute celery, onion and green pepper in butter. Mix in rest of ingredients; pour into buttered 1 1/2-quart baking dish. Sprinkle with 1/3 cup chow mein noodles. Bake 30 minutes. Makes 4 to 6 servings.
Mix together turkey, potatoes, and celery. Mix 1 cup mushroom soup. Pour over turkey and potatoes. Sprinkle top with buttered cracker crumbs. Bake at 375° for 30 minutes.
Place chocolate in microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate. Sprinkle with candy stars. Place on waxed paper. Yield: 2 dozen.
Combine cooked rice, tuna, celery, green pepper, lemon juice and onion in a mixing bowl. Blend the seasonings with the sour cream. Stir into the tuna/rice mixture. Chill for 1 hour. Garnish with tomatoes and serve with corn chips.
Combine ingredients, except lettuce. Place in a lettuce-lined bowl. Garnish with parsley and additional eggs and radishes.
Mix all ingredients together and pour into a lightly greased 9 x 13-inch pan. Bake at 350° for approximately 30 minutes.
Mix all dry ingredients together. Place 1 cup potatoes in casserole dish. Then add 1/3 part of the dry mixture and 1/3 of the butter. Repeat this 3 times. Then pour the boiling water over the potatoes and stir a couple of times. Bake at 350° for 1 1/2 hours.
Combine together all ingredients. Bake in a loaf pan at 350° for about 45 minutes.
Combine tuna, onion, mustard, oatmeal, egg and lemon juice. Mix well. Roll into 1-inch balls. Roll in bread crumbs. Fry in deep fat until golden brown.
Melt the butter in a shallow baking pan at 300°. Remove pan from oven and increase the setting to 400°. Mix the egg and milk in a bowl. Shake together in a paper bag the flour, almonds, sesame seed, paprika and salt. Dip the chicken in egg, then shake in the bag to coat with flour. Lay chicken in the pan, and turn over to coat with melted butter. Bake, uncovered, for 30 minutes. Turn pieces over and bake another 30 minutes.
Put all in blender and puree. NOTE: I pour mixture back into empty bottles from sauces used as ingredients.
Cream together cream cheese and confectioners sugar. Add pineapple, cherries, Cool Whip and nuts. Save some cherries and nuts for top. Chill and serve.
Use an 8 x 12-inch baking dish. Arrange slices of ham in bottom. Place chicken breast on each slice of ham. Mix the soup, sour cream, whiskey and mushrooms together; spoon over chicken and ham, covering completely. Bake at 300° for 1 1/2 hours. Serve with wild rice. Serves 6 to 8. Delicious!
Crush chocolate bars so they are crumbly. Soften both bricks of ice cream. Leave on counter until soft enough to spread.
Brown chicken in oil. Add green pepper and carrots. Saute briefly. Add bouillon, teriyaki sauce, vinegar, sugar and pineapple with juice. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.
Slice tomatoes 3/4-inch thick. Dip into beaten eggs and then into fine bread crumbs. Fry in hot fat (half oleo and half cooking oil) until brown on both sides.
Brown beef and onion in skillet. Pour off grease. Spread beef mixture in large casserole dish. Add cooked and drained macaroni. Add tomato sauce. Mix seasonings and water and add. Top with shredded cheese and pepperoni. Bake at 375° for 20 to 30 minutes.
In 4-quart saucepot over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender (about 3 minutes). Remove from heat.
In a 9-inch pie pan, mix first 4 ingredients. With back of spoon, press mixture to bottom and sides of pan. Place in freezer until firm, about 10 minutes. In large bowl, mix ice cream and pecans. Smooth into crust. Cover and freeze until firm for at least 4 hours. Twenty minutes before serving, preheat oven to 500°.
In mixing bowl, combine eggs and milk. Sift dry ingredients, add and beat. Heat oil to 360° in 8-inch skillet. Pour 1/2 cup batter through a funnel in a spiral shape. Fry until golden brown, about 3 minutes. Using tongs, turn cakes carefully. Cook 1 minute more. Drain on paper towel and sprinkle with powdered sugar. Makes 4 cakes.
Cut meat and vegetables into very thin slices. Place layer of potatoes on bottom of greased 3-pint dish. Add layer of meat, onions, carrots and celery. Sprinkle some of each seasoning on each layer. Repeat order of potatoes, meat and vegetables with top layer of potatoes. Pour stock into dish until 3/4 full. Cover dish and bake for 2 hours in moderate 350° oven. Remove cover for last 30 minutes to brown potatoes. Serves 6 people.
Steam pumpkin; set aside. Saute onions in butter until translucent. Add pumpkin and cook for 5 minutes. Add chicken broth (salt, pepper and spices). Cook mixture for 10 minutes. Remove from heat; put mixture in food processor or blender and puree until smooth. Put cream or milk in small bowl; add a little of the hot pumpkin mix to milk, then add back into hot pumpkin mix and whisk. Put pan back on low heat and continue to whisk until soup thickens enough to coat a spoon. Serve with garnish of choice.
Brown ground beef, onion and green pepper. Drain off fat. Combine beef mixture with remaining ingredients. Place in casserole dish and bake in 350° oven for 1 hour.
Saute onion and celery in butter until soft. Add flour and blend. Add milk and blend. Remove from heat. Add egg yolks, crabmeat, salt, pepper and cheese. Put in a casserole and top with cheese. Bake at 350° for 20 to 30 minutes. Makes 8 servings. Exchanges: 1 milk, 2 low-fat meats and 3 fats.
Melt margarine in a saucepan; add flour. Stir. Add sugar, salt, vinegar and beet juice gradually. Cook until clear, stirring constantly. Add sliced beets and heat thoroughly. Serves 4 to 6.