HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. In large bowl, combine bananas, sugar, eggs and butter; beat until creamy. Gradually add flour mixture alternately with milk; mix well until blended. Stir in the chopped pecans and butterscotch morsels. Pour batter equally into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake for 60 to 70 minutes. Cool 15 minutes. Remove from pans.
Place 1 1/2 cups ice in blender. Peel and cut bananas. Add to blender. Add all remaining ingredients except ice. Blend on high until smooth. Add remaining ice. Blend on high until smooth. Makes 4 servings.
Cream together the shortening, sugars and eggs. Sift together the flour, salt, baking soda and cream of tartar. Gradually add to make soft dough (may chill overnight). Form dough into 1-inch balls.
Place cucumbers, onions and salt in bowl. Refrigerate 2 hours. Mix sugar and vinegar together until sugar is dissolved. Squeeze liquid from cucumbers. Place in freezer bags; freeze up to 3 months.
Combine ingredients in a blender using the on/off switch high speed until smooth with a milk-shake consistency. Serve promptly.
Cook broccoli for 5 minutes. Drain well. Combine soup, mayonnaise, egg, cheese and pepper to taste. Mix well. Add broccoli and spoon into lightly greased baking dish. Sprinkle top with stuffing mix; dot with butter. Bake for 30 minutes. Serves 6.
Mix all together well. Bake in pudding dish at 375° for 45 minutes or until lightly firm.
Saute onions, peppers, celery and pimientos in oleo. Put layers of the peas, then the sauteed vegetables and chestnuts. Pour the mushroom soup over this. Use buttered bread crumbs and toasted almonds on top. Cook at 350° until bubbly.
Preheat oven to 350°. Beat eggs and add margarine. Add sugar, lemon and milk. Mix well. Pour into two 9-inch pie shells and bake until brown.
Cube four slices of bread and place in a three-quart baking dish. Mix crab, mayonnaise, onion, pepper and celery. Spoon over bread. Cube the remaining bread and place over mixture.
Mix cheese and margarine. Add flour and mix well. Add all other ingredients. Mix well. Shape into balls and place on ungreased cookie sheet. Flatten each ball with a fork and bake at 375° for 10 minutes.
Mix flour, cocoa and sugar. Add 1/2 of the milk and then add well beaten egg yolks. Add remaining milk and the butter. Next, add the vanilla and cook until thick. Put in baked pie shell. Beat egg whites to make meringue. May use Cool Whip instead of meringue.
Boil sugar, syrup and water until forms a hard ball. Beat egg whites and pour together. Beat until it begins to get stiff. Then put on wax paper in little balls.
Toss pie mix and cheeses together in bowl. Add 4 tablespoons water a little at a time mixing with fork until mixture forms ball. Divide dough in half. Roll half to 1/8-inch thick on lightly floured board to approximately 8 x 12-inch. Brush with egg mixed with 1 tablespoon water. Sprinkle lightly with seasonings. Cut into strips 1/2 x 3-inch long. Place on ungreased cookie sheet. Do the same to second half. Bake at 425° for 10 to 12 minutes or until golden brown. Transfer to cake rack to cool. Store in airtight container. Makes approximately 120 sticks.
Combine mayonnaise and flour in saucepan; mix well. Gradually add milk and cook and stir constantly over low heat until thickened. Add salt and cheese and continue cooking until cheese melts. Cool slightly and stir in broccoli and slightly beaten egg yolks. Beat egg whites until stiff peaks form and fold into broccoli mixture. Pour mixture into greased 1 1/2-quart casserole dish. With tip of spoon, make slight indention around top of souffle to form a top hat. Bake at 300° for 1 hour and 15 minutes. Serve immediately. Serves 6.
Combine all ingredients. Bring to a boil. Simmer 1 to 2 minutes. Dilute with 2 quarts of water. Serve hot. Makes 16 servings.
Mix together cheese and flour. Mix in margarine. (Work dough with hands; it may seem dry.) Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Cover and refrigerate for 1 hour. Bake at 400° until set, approximately 15 to 20 minutes.
Boil sugar, water, and salt until it forms a hard ball in the water. Place marshmallow cream in the mixing bowl and stir in hot syrup. Continue stirring until slightly stiff (holds a peak). Fold in nuts and flavoring. Drop from spoon onto waxed paper.
Heat milk; do not boil. Add marshmallows. Stir until dissolved. Add crushed crackers and remaining ingredients. Press into pan and refrigerate. Best made at least 2 weeks ahead.
In large glass bowl, combine marshmallows and butter. Heat at High 3 to 4 minutes. Stir twice. Stir until smooth. Add cereal and stir to coat well.
Mix together all ingredients. Top with 1/2 cup potato chips. Bake for 25 to 30 minutes. Don't overcook. Serves 6.
Boil the first 5 ingredients for 5 minutes or until mushy. Add remaining ingredients and mix all together. Bake at 350° for 25 to 30 minutes in a greased 9 x 13-inch pan or use 2 bread pans. Bake 45 to 60 minutes. You can freeze this.
Combine hamburger, 1 teaspoon mustard, 1 teaspoon Worcestershire sauce, 1/4 cup ketchup, oats, egg, salt, pepper and seasoning salt. Place half of mixture in loaf pan. Layer with Cheddar cheese. Then mix together 1 teaspoon mustard, 1 teaspoon Worcestershire sauce, 1/4 cup ketchup, brown sugar and water and place 1/2 of sauce on top of cheese. Layer with remaining meat mixture and top with remaining sauce. Bake at 350° for 50 minutes.
Combine vegetables in a deep 3 to 4-quart baking dish with onion, basil and oil. Mix well. Bake at 400° for about 1/2 hour. Then, reduce to 350° for 1 hour. Baste with juices occasionally. Season to taste. (I eliminate salt and pepper.) Serve at any temperature. Good on toast. Can use as a dip.
Mix flour, 1/2 cup sugar and salt in top of double boiler. Slowly stir in hot milk; cook until it thickens, stirring constantly. Stir a little hot mixture into well beaten egg yolks and pour back in boiler. Cook 2 minutes. Remove from heat; add vanilla and cool until warm. Peel bananas; slice in crust. Beat egg white until stiff. Add 1/4 cup sugar. Bake at 400° for 8 minutes or until golden brown.
Combine vegetables and garlic with tomato sauce. Combine eggs, cottage cheese, spices and grated Mozzarella cheese. Wet lasagna noodles with hot water and layer in a 9 x 13-inch pan. Layer veggie sauce and cottage cheese mixture over noodles until the mixtures are gone. Sprinkle with Parmesan cheese. Cover and cook 45 minutes at 375°. Uncover and cook 15 minutes longer. (Check the noodles before serving.
Grease muffin pan or spray with no stick spray. Beat eggs well and blend in milk. Add flour and salt; beat mixture until smooth. Pour 1/3 cup of mixture into each muffin cup. Bake 45 to 50 minutes or until golden brown.
Bake and cool pastry. Thinly sliced bananas. Sprinkle with lemon juice and arrange on bottom of pastry shell. Spread ice cream over bananas. Freeze until firm. Spread dessert topping over ice cream. Top with cherries. Sprinkle with nuts. Freeze again until firm. Serve with canned chocolate sauce.
Combine ingredients; cook in 9 x 13-inch pan. Bake at 350° for 30 minutes or until center springs back.
Brown meat and onion; add seasonings. Cook macaroni and drain. To the meat, add corn and mix. Put into a greased casserole dish and add 1 tablespoon of butter in bits on top. Bake for 45 minutes at 350°, uncovered.
Mix pudding with pint of milk and beat with mixer 5 minutes. Add cream (unwhipped) and beat 3 minutes. Add other ingredients and mix well while scraping side of the bowl. Refrigerate.
Mix all three ingredients lightly together into a dough and set aside to cool for about 30 minutes or overnight. Grease cookie sheet. Using a pastry tube, squirt dough out onto the table in long strips. Cut into lengths of about 3 inches and form into rings. Bake in 325° oven for 10 to 12 minutes until pale golden. Makes approximately 150.
Simmer all but vodka, lemons and oranges for 30 minutes. Garnish with slices of orange and lemon. Pour in vodka. Serve warm. Makes 32 punch cups.
Cream sugar and margarine. Add cream cheese and mix well. Add eggs, one at a time, beating after each is added. Mix in flour and then vanilla. Bake at 300° for approximately 1 1/2 hours.
Cook lasagna noodles per directions on box. Brown turkey meat in skillet; after it's cooked, pour meat into colander and run hot water over it. This will rinse off extra fat from the meat. Return turkey to skillet. Add pasta sauce and simmer for 5 minutes. In a 2-quart casserole layer half of noodles, cottage cheese, shredded Mozzarella and meat sauce. Repeat layers. Bake for 30 minutes. Makes 6 to 8 servings.
Mix all ingredients together and bake at 350 degrees for 45 minutes. Let set 10-15 minutes before serving. Best if mixed night before.
Place all ingredients in mixer bowl. Beat until very smooth. Bake in tube pan for 1 hour or until center tests done at 350°. Start in cold oven.
Heat skillet to medium-high and add enough butter to coat well. Add green beans and a little water to skillet. Let water cook away. Add sliced almonds and seasoned salt; stir-fry lightly. Remove from skillet and serve.
In a large pan, melt butter. Add enough flour to absorb melted butter, stirring	constantly. When butter is totally absorbed, add milk (approximately 1 quart) to make a sauce. Add soup and cheese; mix well until cheese is melted. Add tuna, salt and pepper; mix. If mixture seems too thick, add a little more milk. Cook noodles according to package directions. Add to sauce; mix well.	Pour into a buttered casserole; sprinkle with bread crumbs. Bake in a 350° oven until crumbs are brown.
Thaw broccoli just enough to separate. Cook noodles 3 minutes in boiling salted water; drain. Combine soup and milk; add noodles. Spread evenly in greased 13 x 9-inch baking dish. Top with broccoli and cheese. Coat chicken as directed. Arrange on noodles. Bake at 400° for 50 minutes. Makes 4 servings.
Brown beef in butter. Pour off fat. Add broth, wine, tomatoes, bay leaf, garlic and pepper. Cover and cook over low heat for approximately 2 hours. Add carrots, potatoes and mushrooms. Cook 30 minutes more until the vegetables are tender. Remove bay leaf.
Mix condensed milk and marshmallows and let set overnight. In the morning, add cherries, nuts, raisins, pineapple and milk. Mix all together well. Put crumbled graham crackers into tube pan. Pack all the above mixture into the tube pan on top of the crackers. Put in refrigerator for at least 12 hours. Slide knife around the edge and turn out on plate. Keeps well!
Mix together flour, sugar and milk (add milk gradually so it won't make lumps). Melt margarine in 13 x 9-inch casserole dish. Add mixture to margarine and stir. Pour in peaches. Bake at 350° until brown.
Season chicken pieces with salt and pepper. Place flour in brown paper bag; add chicken. Twist top of bag to seal and shake until chicken is well coated. Heat lard and butter in a large frypan with cover. Add chicken, skin side down and brown quickly on all sides. Return to low heat; cover and cook 35 to 45 minutes, turning chicken once. Remove from pan; drain on paper towels.
Slice bread horizontally into 6 equal layers using electric or serrated knife. Spread horseradish or honey mustard on first layer, and top with roast beef and second bread layer. Spread mayo on second layer and top with Swiss cheese and add third layer of bread. Spread mustard on third layer and top with ham and fourth layer of bread. Cover fourth layer of bread with tomato slices, bacon and layer 5 of bread. Top layer 5 with American cheese, onion and remaining bread layer. Combine remaining 3 ingredients. Spread over top and sides of loaf. Place loaf on cookie sheet. Bake uncovered at 400° for 15 minutes. Slice into wedges. Yields 8 servings. Suggestion: prepare and refrigerate.
While cake is baking, mix sugar, milk and margarine in saucepan. Boil 2 minutes. Add coconut, pecans, salt and vanilla. Pour over cake while both are warm. Cool. Cut in squares.
Run through blender the peppers and vinegar. Drain in colander. Add juice in saucepan with sugar. Boil to rolling boil. Add Certo. Let stand for 5 minutes and put into jars.
In a glass bowl, combine the chicken with the egg white and vinegar; set aside to marinate. In a large soup pot, bring 2 quarts water to a boil. Add the noodles and cook until they still have a bit of a bite (al dente). Remove 1/4 cup of the pasta water and reserve. Drain the noodles and rinse with cold water. Toss with sesame oil.
Processing wild and domestic meat is a tradition found throughout New York State. One way of sharing family traditions and values is when working together. When processing venison all family members can participate. From cutting to wrapping, labeling to freezing there is something for everyone to do. When a "lull" occurs, heat skillet, add butter when it will sizzle. Cook the thin slices of venison quickly and not well done, medium is best. Salt and pepper lightly. Eat with fresh bread and good conversation. Cooking time is less than 5 minutes. Serves four people.
Soak gelatine in 1/4 cup cold water. Heat soup to boil, stir in and dissolve cream cheese. Add gelatine; stir and let cool. Put in bowl. Add celery, onion, mayonnaise and seasonings. When thick (won't get real thick), just stir well. Add shrimp and pour in mold. Put in refrigerator to set, usually overnight. Enjoy.
In large mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat melted chocolate. Fold in whipped topping. Spoon into crust. Cover and chill until serving. Good topped with raspberry or cherry pie filling. Yield: 6 to 8 servings.
Cream butter and sugar, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in banana, pecans and vanilla. Spoon batter into 3 (1 pound) greased and floured coffee cans. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in cans 10 minutes; remove to wire rack and cool completely. Yields 3 loaves.
Cook rice according to package directions, omitting salt (set aside). In a large Dutch oven, combine the ground venison and pork fat. Brown and drain all fat. Add remaining ingredients, except casings; mix well. Bring to a boil; reduce heat and simmer 30 minutes or until liquid is absorbed, stirring occasionally. Add rice; stir well and set aside.
Lightly coat chicken with mayonnaise. Dip into bread crumbs. Bake at 350° for 15 to 20 minutes. Serve with favorite dunking sauce.
Mix cornmeal, salt and pepper together in a small bowl. Add okra, tossing to coat with cornmeal mixture. Heat oil in frying pan and saute okra until lightly browned on all sides. Heat corn and picante sauce together; serve over okra.
Mash bananas with a fork. Cream shortening, sugar and eggs. Add bananas and sifted flour with soda and salt. If desired, nuts may be added. Pour into buttered or greased loaf pan. Bake at 325° for 1 hour.
Saute garlic in olive oil, then add clams with broth, wine, parsley, basil, oregano and pepper. Simmer 10 minutes. Toss with cooked linguine. Top with Parmesan cheese.
Boil chicken until done; peel off skin. Debone chicken and cut chicken into medium-size chunks.
Combine sugar, cornstarch and salt into a saucepan. Slowly add milk and stir over medium heat until bubbly. Cook and stir for two minutes. Remove from heat. Add 2 tablespoons of your cooked mixture to the egg yolks and mix. Then add your egg yolk mixture to your cooked mixture and cook 2 minutes longer. Remove from heat and add vanilla and butter. Pour into prepared crust and chill until firm.
Combine all ingredients, except vodka. Boil on low heat for 1 hour. Let cool to room temperature. Add vodka. Blend together and pour into brown bottles for storage. Makes approximately 2 gallons.
Cream together butter and sugar. Add eggs and mix well. Add applesauce. Sift together flour, cinnamon, cloves, nutmeg, soda, and salt and add to creamed mixture. Add raisins and nuts. Bake one hour in a 350 degree oven.
Mix all ingredients together. Add ginger ale just before serving. Will serve 12 to 15.
Wash beans and drain. Trim ends. Cut beans to fit jars. Cover beans with boiling water. Cook 3 minutes. Drain. Pack lengthwise into hot jars, leaving 1/2-inch headspace.
Chop cabbage; pack in quart jars. Add salt, sugar and vinegar, then heat water to boiling and fill jars to 1-inch of top. Seal and place jars in dark place to make. Takes about 3 days, then you can place in cellar, dark place as in box or paper bags.
Combine all ingredients, except oil and egg roll wrappers; mix well. Carefully separate egg roll wrappers. Place 1 heaping tablespoonful of filling about 3 inches from one corner of each egg roll wrapper. Fold corner over filling; roll firmly halfway up the wrapper. Fold two side corners over filling; roll all the way up. Seal edges with beaten egg or water. Heat oil to 350°. Add egg rolls, 3 or 4 at a time. Fry 4 to 5 minutes, or until golden brown. Drain on paper towels.
Beat eggs well. Boil the milk until half (2 cups). Boil sugar in water to make a syrup (1 cup water to 2 cups sugar).
Beat egg whites with cream of tartar until stiff. Add sugar in 1/2 cup at a time. Add saltines and nuts. Bake at 350° for 30 minutes. Let cool. Layer with chocolate pudding and top with Cool Whip.
Clean and prepare chicken. Place in a roasting pan and bake at 350° for 30 minutes. Mix other ingredients and spread over chicken. Cover and bake for 45 to 50 minutes or until the chicken is cooked.
Saute onions until opaque. Dredge chicken in flour and salt. Lightly brown chicken. Add the bouillon cube, thyme, water and 1/2 cup wine. Cover and simmer 15 to 20 minutes. To thicken, mix cornstarch in cold milk and add to chicken. Stir frequently. Add boiled onions and mushrooms and heat through. Serve with rice.
Cook hamburger; let stand. Heat potatoes until almost done. In a baking dish, drop hamburger (one layer), then potatoes, then cheese and so on. Pour cream of chicken soup over mixture. Bake at 350° for 30 to 45 minutes. Add noodles, salt, pepper, etc. if you desire. Then you eat it!
Beat sugar and eggs until creamy. Beat in oil. Combine flour, salt, soda and cinnamon. Add to liquid mixture. Fold in apples and nuts. Bake in greased 13 x 9-inch pan at 350° for 1 hour. Let cool before cutting.
Mix well the warm water, sugar and shortening. Add yeast and stir well. Stir in enough flour to make a soft, sticky dough. Pour out on a floured board and knead more flour into the dough until you have a hard dough.
Cook and drain spaghetti. Then rinse. Stir in other ingredients. Refrigerate.
Combine sugar and corn syrup in a small saucepan; bring to a boil. Beat eggs at medium speed of an electric mixer until blended. Gradually add hot sugar mixture to eggs, beating constantly. Stir in butter, vanilla and pecans. Pour mixture into pastry shell. Bake at 350° for 40 minutes. Serve with whipped cream, if desired.
Mix flour, shortening and sweet potatoes together, making a soft dough. Roll or pat out to desired thickness and cut with biscuit cutter. Bake in hot oven at 450° for 12 to 15 minutes. Serve with butter while hot.
1st layer: Melt butter. Mix with flour and 1 cup chopped pecans. Press over bottom of 9x13 inch baking pan. Bake at 375 degrees for 15 minutes. Cool completely.
Reserve 1/2 cup cookie crumbs. In a saucepan, melt margarine and chocolate chips. Stir until smooth in consistency, then add eggs. Blend well. In bottom of 9 x 13-inch pan, place cookie crumbs; pour chocolate mixture over crumbs. Sprinkle with chopped peanuts. Chill about 1 hour. While the mixture is chilling, let ice cream soften. Spread ice cream over the chocolate mixture and sprinkle with 1/2 cup cookie crumbs on top. Cover with foil and freeze. Can be frozen indefinitely, if you can resist!!
Mix 2 boxes of pudding and milk together. Then, mix 1 can eagle brand milk and 8 oz. cool whip. Stir all 4 ingredients together well. Place vanilla wafers in bottom of bowl. Layer bananas, pudding mixture, and wafers. Refrigerate 24 hours before serving.
Blend egg, butter and sugars (white and brown) together until blended well. Add soda, baking powder and flour. Chop pecans in large pieces. Add to ingredients. Take the ingredients and make rolls and put them in wax paper and refrigerate until cold. Cut the cookies 1/4-inch and bake in a 350° oven until lightly brown.
Saute onion, garlic and pepper until tender. Brown meat. Stir in sauce and seasonings. Simmer 30 minutes, covered. Cook noodles and drain.
Melt over double boiler. Pour into greased pan. Chill, then cut into squares.
Peel potatoes and slice as in French fries. Put flour and cheese in paper bag. Pour potatoes into bag and shake well, coating potatoes. Put oil in a long shallow pan. Pour potatoes into pan and coat with oil. Sprinkle with extra cheese, if desired. Bake, uncovered, for 1 hour at 400°.
Microwave: In large micro-safe mixing bowl, combine corn syrup and brown sugar. Cook on High 2 minutes. Remove from microwave and add peanut butter. Stir in cereal and raisins. Press mixture firmly into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into bars (24).
In bowl, marinate first 4 ingredients in garlic and oil 2 to 3 hours. Grill vegetables until half cooked. Place on greens; sprinkle with cheese and garnish with tomato wedges and artichoke hearts. Serve with cherry vinaigrette dressing. Serves 4.
Saute chicken, mushrooms and onions in oil until chicken is lightly browned. Stir in flour, broth and curry. Add apple and parsley, then pour in milk and water. Simmer, stirring constantly, for 3 minutes or until apple pieces are tender-crisp. Serve over rice. Makes 4 to 6 servings.
Combine cornstarch and water to make thin, watery mixture. Dip chicken wings in cornstarch mixture and drop in hot oil until crisp, not brown. Bake 35 to 40 minutes at 350°. Freeze or add butter and hot sauce.
Crush vanilla wafers and mix with butter and pat into the bottom of a 13 x 9-inch pan. Slice bananas evenly to cover the wafer/butter mixture. Mix milk and juice; pour over bananas. Next spread pineapple over the entire pan. Cover all of this with the Cool Whip and sprinkle on coconut, nuts and cherries on top of Cool Whip. Refrigerate until ready to serve.
Mix yeast in warm water. Add sugar and oil. Mix soda and buttermilk together. Add this to the yeast mixture. Add flour. Roll and cut out. Put melted butter on top of rolls or you can let set for from 1 to 3 hours and cool, cut out and let set from 30 minutes to 1 hour. Bake at 400° until done, about 15 to 20 minutes. Makes about 30 rolls.
Preheat broiler. Combine Cheddar cheese, ripe olives, mayonnaise, green onions, salt and curry powder in bowl. Spread about 2 tablespoons of cheese mixture over each muffin half. Arrange on broiler pan and broil until cheese melts (about 3 minutes). Cut muffins into 4 wedges each and arrange on platter. Makes 64 pieces.
Put Jell-O in bowl. Add boiling water; stir. Add the cranberry sauce and the crushed pineapple. Put half of the mixture into a mold. Put in refrigerator until set. Then put sour cream or Cool Whip on top, then add remaining Jell-O and refrigerate until ready to use.
In a mixing bowl, beat cream cheese until light and fluffy. Gradually add milk, orange juice concentrate and orange peel. Pour into crust. Cover and refrigerate for at least 12 hours.
Preheat oven to 350°. Wash chicken breasts. Pat dry. Roll chicken breasts in bread crumbs. Place on cookie sheet. Put teaspoon tomato paste on top of chicken (enough to cover chicken). Bake in oven for 20 minutes. Remove chicken from oven and sprinkle with shredded cheese. Place chicken back in oven for 10 to 15 minutes (depending on size of chicken breasts).
Mix sour cream and whipped cream in large bowl. Add remaining ingredients. Refrigerate for 12 hours. Yields 8 servings.
Mix lemonade, condensed milk. Fold in Cool Whip. Pour in graham cracker crust and refrigerate.