HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour a 9 x 5-inch loaf pan. On low speed, beat sugar, margarine and eggs until just blended. Increase to high speed until light and fluffy (about 5 minutes). Reduce speed to low and add bananas and 1/4 cup water. Beat until well mixed. Add flour, baking soda and salt. Beat until blended. Fold in nuts. Pour into loaf pan. Bake at 350° for 50 to 55 minutes. Test with toothpick in center and comes out clean.
Place peppers (cleaned, deseeded and halved) in bottom of casserole dish. Saute beef in separate skillet; drain. Pour over peppers. Mix water and flour to make a thin white sauce and pour over peppers and beef. Sprinkle Mozzarella cheese over mixture. Bake for 1 hour at 350°.
Cut kraut with scissors or a knife. Combine kraut, onion, celery, green pepper and carrot. Heat sugar and vinegar to boiling point. Pour over mixture. Cover bowl tightly and let stand in refrigerator 24 hours. Will keep 2 weeks.
Cream all ingredients together; spread in bread which has been sliced lengthwise and hollowed out. Bake for 15 minutes at 350°, or until cheese melts. Slice and serve hot.
Combine all ingredients and bring to full boil, stirring constantly. Remove from heat. Add 2 cups chocolate chips and stir until melted. Stir in 1/2 cup chopped nuts and 1 teaspoon vanilla. Pour into greased 8-inch square pan. Chill until firm. Makes 2 1/4 pounds.
Slowly melt caramels and 1/3 cup Pet milk; set aside. Melt butter and add to cake mix. Add 1/3 cup Pet milk to cake and butter mixture. Pat into pan. Cook for 8 minutes at 350°. Remove from oven and sprinkle chocolate chips on top. Then pour caramel mixture and pecans. Cook 18 minutes at 350°. Cool before cutting. Store in a cool place.
Use an ungreased 8-inch cake pan. Sift together flour, sugar, soda and cocoa. You can put these dry ingredients in your ungreased pan. Make 3 wells in the flour mixture. Put 1 teaspoon vanilla in the first, 1 teaspoon vinegar in the second and 6 tablespoons melted oleo in the third. Pour 1 cup water over all and mix with a fork until ingredients are entirely moist. Bake at 350° for 30 minutes or until done.
Mix ground beef, evaporated milk, raw rice, onion and 1 teaspoon salt in a bowl. With wet hands, shape meat mixture into 8 balls. Put balls into skillet, about 1/2 inch apart. Then mix tomato sauce, 1/2 teaspoon salt and water. Save 3/4 of this mixture for sauce. Pour rest over meatballs. Bring to boil, then cover tightly and cook over low heat 45 minutes. Turn meatballs twice while cooking. When meatballs are done, remove from skillet. Pour saved mixture into skillet and heat until steaming hot. Serve sauce with meatballs. Serves 4.
Melt butter and chips over medium heat. Gradually add evaporated milk, then powdered sugar and vanilla. Bring to boil; boil about 5 minutes. Stir constantly.
Mix all and pour in jelly roll pan. Bake at 300° until set in middle about 30 to 40 minutes. Roll by teaspoonful in powdered sugar.
Mix in saucepan the sugar, cherry jello, frozen strawberries and juice of 1 lemon. Put over low flame and stir until jello dissolves. Cool the ingredients. Whip chilled milk. Mix with jello, strawberries, lemon juice and sugar. Beat up thoroughly and pour into 2 baked pie shells and sit in icebox.
Mix together flour, spices and salt in a sealable plastic bag. When ready to prepare chicken, beat together buttermilk and eggs. Dip chicken in buttermilk mixture and then in the plastic bag of dry ingredients. Shake until chicken is well coated. Chicken is now ready to fry, bake, broil or grill as desired.
Chill all ingredients before mixing. Decorate with umbrellas and cherries and pineapple chunks.
Thaw and thoroughly drain spinach. Mix spinach and remaining ingredients well. Refrigerate several hours or overnight. Serve with variety of fresh vegetables.
Preheat oven to 350°. Brush sides and bottoms of 4 (9-inch) round layer pans with margarine. Bake only 2 layers at a time. Measure into large mixing bowl all cake ingredients except eggs. Beat at low speed to blend, then beat at medium speed 2 minutes, scraping sides and bottom of bowl frequently. Add eggs and beat 2 minutes more. Pour 1/4 batter (or 1 cup) into each pan. Layers will be thin.
Bake ham according to package directions. Spread glaze over ham approximately 20 to 30 minutes before ham is done and continue baking.
Combine and put into baking dish. Bake 1 hour at 325°.
Pat stuffing on bottom of casserole dish (sprayed with Pam first), then put cut up chicken on top. Put one can of chicken soup on top (no water). Bake 30 minutes at 350°.
Break bread into small pieces and place in well-greased baking dish (9 x 13-inch). Cut cheese into cubes; sprinkle over bread. Sprinkle meat over cheese and pour margarine over meat. Beat eggs with mustard, salt and milk, then pour over casserole. Chill in refrigerator overnight.
Break lettuce up, then slice thinly 1 onion and cut 1 head of cauliflower into small pieces. Arrange in layers. Then cook bacon; crumble and place as next layer. Mix cheese and sugar and sprinkle over bacon. Frost with mayonnaise. Refrigerate at least 8 hours. Toss 20 minutes before serving.
Preheat oven to 375°. Lay out crescent rolls on baking sheet wide ends together, points out. Mix cream cheese, egg yolk, and zest. Spread down middle of crescent rolls. Spread pie filling over cream cheese mixture. Fold points over filling, meeting in the middle. Bake at 375° 25-30 minutes; mix lemon juice and powdered sugar. Drizzle over pastry. Sprinkle with almonds.
Mix sugar, salt and vinegar together. Boil this together; let cool. Pour mixture over cucumbers and onions. Let stand in refrigerator for 12 hours, then put in containers and freeze. A good way to use surplus cukes. I have done this and they are really quite good.
Mix sugar and oil. Add all other ingredients and stir until well blended. Pour into 2 to 3 greased and floured 13 ounce coffee cans. Bake at 325° for 60 to 75 minutes until knife comes out clean.
Preheat oven to 325°. With a fork, prick surface of lemon. Place in cavity of turkey breast along with fresh herbs. Place flour in oven cooking bag and shake. Place prepared turkey breast in bag. Close bag securely. Make 6 (1/2-inch) slits in top of bag to allow steam to escape. Place in a shallow pan large enough to hold turkey breast comfortably. Roast at 325° for about 2 to 2 1/2 hours, or until a meat thermometer placed in thickest muscle, without touching a bone, reaches 170°. If fresh herbs are unavailable, use 1/4 teaspoon each of dried herbs.
In large bowl, combine 2 1/2 c. flour, yeast, sugar and salt. In sauce pan, heat water, milk and shortening about 125°. Add to flour mixture and beat for 3 minutes by hand. Use the rest of the flour to make a firm dough, knead until smooth and elastic, about 8 minutes. Divide dough into 20 equal parts, shape into balls. Place on greased sheet pans. Cover with plastic wrap and let rise until double. Pull dough balls to 5 inch lengths. Roll 2 sticks of pepperoni in each roll so they do not touch, place on pans. Cover and let rise until double. Bake at 425° for about 18 minutes or until golden brown. Makes about 20 buns. In Memory of Blanch and Bob Herron.
Thoroughly wash cucumbers and remove 1/8 inch from the blossom end. Slice all cucumbers into 1/4-inch slices. Wash peppers and cut in half. Remove seeds and cut peppers into 1-inch size squares. Combine cucumbers, onions, peppers and salt. Let stand for 3 hours. Drain, rinse and drain. In a 10-quart saucepan, combine vinegar, mustard seed, sugar and turmeric. Bring to a boil. Add cucumber mixture. Warm thoroughly but do not boil. Immediately fill hot pint jar with mixture, leaving 1/2 inch space at top. Run a non-metal spoon down through the jar to remove bubbles. Wipe jar tops clean and place on hot lids. Screw bands on firmly. Process in boiling water for 10 minutes. Makes 14 pints.
Blend cream cheese and flavoring with fork. Add food coloring until it is color you desire. Blend in powdered sugar until mixture is consistency of pie dough. Form into balls and mash with a fork.
Brown stew beef in hot shortening in a heavy skillet. Sprinkle with seasoned salt as it cooks. Add boiling water and tomato juice. Simmer, covered, for 1 hour. Add vegetables and cook until tender. Add more water or tomato sauce, if desired. Serve with biscuits. Really good for cold days.
Combine flour, sugar, soda, cherry juice and eggs. Stir until all lumps are dissolved. (Do not use electric mixer.) Fold in cherries. Pour into ungreased 8 x 11 1/2-inch Pyrex oblong dish. Bake at 350° for 30 to 35 minutes. Cool.
Cream shortening and sugar for 2 minutes at high speed. Add flour and milk alternately, adding flour last. Blend well. Put in a cold oven and bake 1 hour at 325°, then bake for 15 to 20 minutes at 250°. Let cool in pan for 10 minutes.
Scald milk and pour over bread crumbs, cool. Add melted butter, sugar, eggs, salt and spice. Pour into a 1 1/2 quart casserole dish. Bake at 350 for 45 minutes.
Bring the raisins and the water to a boil before adding to the other ingredients. Stir or mix with hands the sausage and light brown sugar together. Add the boiled raisins and water. Mix all the dry ingredients together and add to the sausage-raisins mixture alternately with the Southern Comfort. Then add the nuts. Stir all well and pour into a 9 x 13 x 2-inch Pyrex baking dish, or in a Bundt pan, well-greased and bake 1 hour (more or less) in a 375° preheated oven. When cake is done and cooled for perhaps 10 minutes one can pour a glaze over.
Fry bacon strips until crispy. Remove from grease and crush bacon into small pieces. In a pan on the stove, cook the cream of onion soup. Add crushed bacon pieces; gradually add Velveeta cheese. Continuously stir on medium-low heat until Velveeta cheese has melted. Cook broccoli as directed on package. Drain water. Place broccoli into a large casserole dish. Pour mixture onto broccoli. Cover with onion rings. Preheat oven to 325°. Bake casserole for 30 minutes. Serves approximately 8 to 10.
Line 9-inch square pan with graham crackers. Prepare pudding mix as directed on package for pudding. Spread half pudding mixture over crackers. Add another layer of crackers. Add remaining pudding mixture. Add remaining crackers. Spread cherry pie filling over crackers. Chill 3 hours. Serves 9.
Mix well. Use hand beater to make salad smooth. Put in flat bowl and chill overnight.
In 12 x 8 x 2-inch glass dish, arrange fillets with thickest part to outside edge of dish. Sprinkle with salt and pepper.
Boil potatoes until done (let cool). Fry bacon until crisp. Take out and drain. Pour off half the grease. Leave rest in skillet. Add salt, pepper, vinegar and sugar. Grate onion fine on potatoes and mix. Keep on warm burner until ready to serve.
Brown ground beef, add tomato paste, stewed tomatoes and garlic salt. Simmer for 20 minutes. Mix cottage cheese, eggs and parsley. Cook noodles as package directs. Layer noodles, cottage cheese, Mozzarella and 1/2 meat sauce; repeat layers. Bake at 350° for 35 minutes. Can be made ahead and later baked.
Blend well with mixer. Bake in a 400° oven for about 10 to 12 minutes. Roll in powdered sugar while warm. Cool; roll again.
Put all the ingredients into the pan in the order listed. Select white bread and push to start or manual method. Mix together and knead; let this rise and knead a second time. Place in 2 greased loaf pans; let rise. Bake at 350° for 40 minutes.
Mix ingredients. Dip chicken in mixture. Put in baking dish and bake at 350° for 1 hour.
Make cake. Coat 15 x 10 x 1 baking pan with no stick cooking spray. Line with waxed paper. Coat with cooking spray. Spread cake batter in pan. Bake at 350 degrees 25 - 30 minutes or until center springs back. Let cool in pan 30 minutes then invert onto waxed paper. Cool completely.
Cook lima beans until almost done; add spaghetti sauce. Mix well, then saute onion to golden brown. Add together with all other ingredients; cook until beans are done.
Heat oven to 350°. Grease 13 x 9-inch baking pan. In large bowl, stir together flour, sugar and cocoa. Cut in margarine until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 1/2 cups. Press remaining mixture into bottom of pan. Bake 10 minutes.
Mix all ingredients with 1 can of shrimp. Use mixer or food processor. Blend until smooth or fluffy. Fold second can of shrimp in gently. May be molded or served in a bowl with assorted crackers.
Crush 1 roll of cookies and spread in the bottom of a 9 x 13-inch pan. Spread ice cream on top of the cookies. Spread Cool Whip on top. Put the pan in the freezer to re-freeze. Just before serving, sprinkle the top with more crushed cookies.
Dissolve jello in water. Mix all ingredients and bake at 350° for 1 hour.
Combine all ingredients and mix well, drop from tsp onto ungreased cookie sheet. Bake at 350° for 10-20 min. until golden. Cool on cookie sheet about 1-5 min then remove. Yield 4-5 doz cookies.
Cut crab flakes in half; combine with rest of ingredients. Cover and chill at least 1 hour before serving. Makes 2 cups.
Make white sauce of margarine, flour, salt and Mocha Mix. Blend diced soyameat chicken style into mixture. Drain asparagus and cut into 1-inch pieces. Place asparagus in bottom of a large flat buttered baking dish. Pour white sauce mixture over asparagus. Toss croutons with melted margarine and sprinkle over top of casserole. Bake in 375° oven for 25 to 30 minutes.
Butter sides and bottom of 10-inch spring-form pan. Dust with graham cracker crumbs. Separate eggs.
In greased casserole, layer macaroni, layer chicken and layer of mushrooms. Mix soup and evaporated milk and pour over layered ingredients. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes or until brown.
Preheat oven to 350°. Lightly spray a large baking dish with vegetable oil. Combine remaining ingredients in a large mixing bowl. Mix well. Turn into prepared baking dish; cover and bake for 45 minutes.
In Blender, mix together equal amounts of buttermilk and fresh strawberries. Sweeten to taste with sugar or honey. Chill a few hours. Top with fruit and a sprig of mint.
Preheat oven to 350°. Grease 10 x 10 x 2-inch baking pan and set aside.
Bring water with cobs to a boil for 10 minutes. Measure 3 cups liquid and strain through cloth. Put into saucepan. Add box of fruit pectin. Bring mixture to a rolling boil; add 4 cups sugar and bring to simmer for 3 minutes, then skim. Add food coloring, if desired. Pour into glasses and seal. Jelly will be clear and taste like honey.
Cut turnips and carrots into very thin slices. Add 1/3 tablespoon salt and mix well. Let stand 30 minutes, then press excess liquid out. Add 1/4 cup water and 2 tablespoons vinegar and allow them to stand for 30 minutes.
Put tenderizer on both sides of roast. Marinate in juice for 24 hours. Cook 40 to 60 minutes depending on doneness desired. This is to be cooked on grill.
Cream butter and sugar. Add eggs, one at a time, beating well. Add flour and cream gradually. Add vanilla. Bake 1 1/2 hours at 300° in Bundt pan. Cool upright 45 minutes and then invert on plate.
Mix all ingredients together and cook over low heat 3 to 4 hours, or cook overnight in a crock-pot.
Mix ingredients well. Wrap in a 12 x 14-inch size sheet of foil, shiny side out. Refrigerate 24 hours. Punch holes in bottom of foil and place on rack of oven. Bake for 1 1/2 hours at 325°.
Cut Crisco into flour, salt, sugar and baking powder. Add milk and egg. Work together well, then chill in refrigerator. Will keep for 2 weeks. Pinch off piece the size of a walnut and roll out.
Blend with spoon. Turn into a 9 x 13-inch greased and floured pan. Bake at 350° for 50 minutes. When cool, frost.
Combine first 6 ingredients. Place Tater Tots over top. Crush cereal over top. Salt and pepper to taste. Bake at 350° for 1 hour.
Cut bacon into bits; fry and drain. Fry ground beef and chopped onion until brown; drain off excess grease. Combine with other ingredients; place in casserole. Bake at 375° for 1 hour. Serves 8.
Mix together drained pineapple, apples, celery and nuts. In saucepan, mix eggs, sugar, lemon juice, salt and pineapple juice. Cook over low heat, stirring constantly until slightly thickened. Cool. In chilled bowl, beat whipppig cream until piles softly. Fold into cooled egg mixture. Pour over fruit mixture and toss slightly. Turn into an 8 x 8 x 2-inch pan and freeze. Allow salad to slightly thaw for serving.
Heat milk slightly and dissolve yeast. Add 1 1/2 cups flour and beat until smooth. Let rise in a warm place until double in bulk, about 2 hours. Cream shortening, salt and sugar. Add eggs and beat. Blend this mixture into yeast sponge. Add remaining flour and knead well, about 5 minutes. Rub with shortening and let rise again until double in bulk. Roll about 1/2-inch thick and cut with doughnut cutter. Let rise about 45 minutes. Fry in deep shortening. Dip in caramel syrup. Let cool.
Blend in dry jello with cottage cheese. Add pineapple. Fold in Cool Whip.
Brown sausage in a large skillet. Drain all grease. Add mushrooms, noodles and cabbage. Cook on medium-low heat for 20 to 30 minutes.
Add water to Jell-O and mix well. Immediately add strawberries and mix well. When cool, add cranberry sauce and pineapple. Pour into a 9 x 13-inch pan and refrigerate until well set. Cream the cheese. Add the mayonnaise and Cool Whip and spread over Jell-O.
Cream together oleo and the sugar. Add dry ingredients and milk. Then add nuts. Pour into ungreased pan.
Mix all ingredients together except dinner rolls and melted butter. Split the dinner rolls and butter both sides. Spread with ham and cheese mixture. Place halves back together and bake at 400° for 10 minutes.
Cream sugar and shortening. Add eggs and mix well. Add peach puree (can use baby food peaches) and dry ingredients. Mix well.
Mix cake as directed on package. Pour half in a greased 9 x 13-inch pan. Bake for 15 minutes at 350°.
Combine dressing mix, juice and oil. Pour over chicken in casserole dish. Marinate for 6 hours. Bake at 350° for 1 hour or until chicken is tender.
Dissolve jello, cinnamon and sugar in boiling water. Drain cherries, measuring 1/2 cup of the syrup. Stir into gelatin. Chill until very thick. Then add cherries and nuts. Pour into pastry shell. Chill until firm. Garnish with prepared Dream Whip or whipped cream, if desired.
Cream butter and flavorings until smooth. Blend in 2 tablespoons sugar, flour and pecans. Roll into small balls and place 2-inches apart on ungreased baking sheet. Bake at 350° for 15 minutes. Roll in powdered sugar while still warm.
Melt together chocolate morsels, peanut butter and margarine. Stir in vanilla. Pour over cereal and stir until well coated. Pour powdered sugar in plastic bag. Put coated cereal in sack and shake well until coated. Pour on flat pan to cool. Store in an airtight container.
Mix and bake in 3 layers at 350° about 30 minutes or until done.
Pour in casserole dish after mixing. Mix first 4 ingredients. Mix margarine (melted) and Pepperidge Farm dressing mix and put on top of casserole. Cook in 325° oven for 45 minutes.
Saute beef and onion until brown. Cook macaroni. Drain. Add rest of ingredients to beef and onion. Heat in oven at 325° for 1/2 hour.
Combine flour, cornmeal, baking powder, soda and salt. Add cheese and jalapeno, mixing well.
Combine all dry ingredients. Stir beaten egg into beer. Add to dry ingredients. Batter will thicken as it sets. Add more beer if it is needed. Batter can be stored in refrigerator for 2 to 3 days. Recipe can be doubled.
Mix sugar and margarine together; add flour and eggs (one at a time). Add milk to mixture, along with vanilla, mixing well. Pour into pie shell. Bake at 400° for 10 minutes. Lower to 325° and cook 25 to 30 minutes longer. Done when toothpick inserted in middle comes out clean.
Cook potatoes, covered, in enough boiling salted water to cover for 30 minutes, or just until fork-tender. Drain, peel and slice while still warm into 1/4-inch thick slices into salad bowl. In bowl or jar with tight fitting lid, combine vinegar and rest of ingredients; mix very well. Pour over warm potatoes, gently, to coat with liquid. Serve warm or let cool and refrigerate. Before serving, toss gently again. Makes 8 servings.
Mix meal, flour and hot sauce in 1/2 of cold stock. Bring 1/2 stock to boiling. Slowly stir in corn meal mixture. Cook and stir until mixture thickens. Continue cooking for 30 minutes. Stir in sausage. Pour into well-greased loaf pan. Cool and refrigerate. When firm, cut into slices. Roll in flour and fry in oil until brown on both sides. Serve with syrup.
Dissolve Jell-O in boiling water. Add cranberry sauce. Chop up to separate berries. Drain and add crushed pineapple. Pour half of this mixture in a large mold and congeal. Soften and whip cream cheese and a small amount of mayonnaise with a mixer until spreadable. Add pecan pieces to cream cheese and spread on congealed half of salad. Pour remainder of cranberry jello mixture on top of cream cheese layer and congeal. Unmold salad with cream cheese center for a beautiful and delicious holiday salad. Guests always ask for this recipe!
Mix ingredients with hands; roll out 1/4-inch thick. Cut. Place on ungreased cookie sheet. Bake at 325° until light golden brown, approximately 10 minutes. Decorate with colored sugars, etc., before baking or icing after baking. Also delicious plain.
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and frozen vegetables. Reserve. Prepare Pastry (recipe follows).
Heat oven to 350°. Prepare, bake and cool cake as directed on package for 2 (9-inch) round cake layers. Place cake layers, top sides up, in clean, 9-inch, round cake pans. Poke cake with large fork at 1/2-inch intervals. Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved. Carefully pour red gelatin over 1 cake layer and the lime gelatin over second cake layer. Refrigerate for 3 hours.
Mix all ingredients. Cook until mixture coats spoon. Cool. Pour into can and fill with milk. Freeze.
Cream sugars and margarine. Add oil and eggs; mix well. Add flour, cream of tartar, vanilla, salt and baking soda. Mix well. Form into balls and place on ungreased cookie sheets. Press with a glass that has been dipped in sugar. Bake 10 to 12 minutes at 350°. Makes 13 to 14 dozen. You can add 1 1/2 cups chopped pecans and a dash of nutmeg if desired.
Put apples in a 1-quart Pyrex casserole dish. Sprinkle brown sugar, butter slices and dash of cinnamon. Cover and cook in microwave for 4 to 5 minutes (until apples are tender). Stir once during cook time.
Mix first 3 ingredients. Set aside. Put oleo into a 1 1/2-quart casserole dish and set in oven at 350° until melted. Mix remaining ingredients. Pour into buttered casserole dish. Spoon chicken mixture into center. Bake at 350° for 40 to 50 minutes.
Put 4 cups sweet potatoes in a greased casserole dish. Mix remaining ingredients well, and pour over sweet potatoes. Bake at 350° for 20 to 30 minutes or until sticky. Cover the top with small marshmallows and brown lightly until they begin to melt.
Cook spaghetti; drain. Stir in butter, Parmesan cheese and eggs. Chop well with knife and fork. Form into crust in 2 buttered 10-inch pie tins or 9 x 13-inch pan. Cool. Cook ground chuck and onion (drain off fat). Stir in tomato sauce, paste, sugar, water and seasonings. Heat through.
Put first 4 ingredients into saucepan and bring to a boil. Remove from heat and add peanut butter and vanilla. Stir in oatmeal. Drop on wax paper by teaspoon and let cool.
In saucepan, saute garlic in olive oil. Add tomatoes, tomato paste, honey, oregano, salt, basil and pepper; cook for 30 minutes, uncovered.
Slice Polish sausage into 1-inch slices. Brown slightly in a large pot. Cover with Bavarian sauerkraut. Add sliced vegetables on top of kraut. Cook on low heat until potatoes and carrots are done.
Combine flour, cornstarch, baking powder and baking soda in a bowl. Add salt, egg and water; stir until flour is moistened. Batter should be slightly lumpy. Dip shrimp in batter. May also be used with broccoli and sweet potatoes.