HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Sift dry ingredients together. Combine eggs, oil and mashed bananas; add to dry ingredients and beat until smooth. Bake in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan for 60 minutes. Cool thoroughly before slicing.
Mix milk and pudding. Fold in Cool Whip. Layer in 9 x 13-inch pan whole graham crackers. Pour one half the pudding mix on crackers. Add another layer of whole crackers. Add remaining pudding. Top with crackers and frost with your favorite pudding. Put in refrigerator at least overnight.
Cook ground beef and 1/2 cup of onion; drain. Stir in barbecue sauce. Spoon into ungreased 13 x 9-inch pan or baking dish; sprinkle with cheese.
Pour water over dates and let stand while preparing other ingredients. Beat egg until light, adding sugar gradually. Sift together dry ingredients; add nuts. Add chopped dates and flour mixture alternately to the egg mixture. Stir in shortening and vanilla. Pour into greased 10 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Heat heavy skillet over medium-high heat. Add 2 tablespoons of butter to pan and then the filets. Cook until medium rare; set aside in a warm place. Add mushrooms and saute until limp. Set aside and keep warm.
Arrange bread in a single layer on 12 x 8 x 2-inch baking dish. Beat eggs, milk, orange juice, sugar, vanilla and salt with electric beater. Pour over slices to coat evenly. Refrigerate, covered, overnight.
Beat butter and shortening at medium speed until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Combine flour, baking soda and cocoa; add to cream mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, coconut and vanilla. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 325° for 35 to 40 minutes. Let cool completely. Spread Cream Cheese Frosting.
Preheat oven to 350°. In a medium bowl, combine the chicken, 1/2 cup of the salsa and the lime juice. to the remaining salsa, add the beef broth and tomato paste; stir until blended. Pour half of the sauce into an 8-inch square baking pan or casserole. Spoon 1/4 of the chicken mixture into the center of each tortilla. Sprinkle 1 1/2 tablespoons of the cheese over the chicken mixture. Loosely roll the tortillas and arrange, seam side down, over the sauce in the pan. Spoon the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and the red onion. Bake until hot and bubbly, about 25 minutes.
Drain pineapple. Mix well with cream cheese and Cool Whip. Cut tops off puffs (break easily) with sharp knife. Stuff with mixture and replace tops.
Combine all ingredients in a 10 x 6 x 1 3/4-inch baking dish. Stir to coat wieners. Cover and bake. Recipe yields 30 to 40 wieners.
Combine sugar, marshmallows and sifted flour. Bring to a boil, margarine, cocoa and Coca-Cola. Pour this over first mixture until marshmallows are partly melted. Add buttermilk with 1 teaspoon soda dissolved in and eggs (well beaten). Add to rest. Bake in 8 1/2 x 13 1/2-inch pan at 350° for about 30 minutes.
Mix cream cheese, Miracle Whip and dressing mix to smooth consistency. Set aside. Roll out Crescent Rolls on a 9x13 cookie sheet. Follow directions for baking. Bake until light brown. Cool completely. Spread cheese mix on crust. Top with vegetables. Sprinkle with cheddar cheese. Recommended vegetables: Shredded carrots, peppers, cauliflower, broccoli, mushrooms, red cabbage, radishes.
Mix all ingredients together. This will keep indefinitely in refrigerator. It is good with ham or can be used with cream cheese on Ritz crackers.
In large skillet, stir meat until browned. Blend in onion soup mix, flour and tomato paste. Stir in water. Simmer, covered, for 10 minutes. Stir in sour cream. Cook the noodles; place noodles in a baking dish. Pour the beef mix over noodles and mix. Top with bread crumbs; sprinkle Parmesan cheese on top. Bake at 325° for 30 minutes.
Slice steak into 3 x 1 1/2-inch pieces. Brown both sides. Add 3 cups water and beef cubes. Saute mushrooms. Add to meat. Simmer on low for about 1 hour.
Boil water and margarine; add flour and beat. Add eggs 1 at a time and beat. Bake on a greased 13 x 9 at 350° for 30 to 40 minutes. Cool. Soften cream cheese and mix instant pudding and milk. Beat all together; pour onto crust. Top with Cool Whip. Drizzle with chocolate syrup.
Cook raisins in water until water is gone. Add applesauce, eggs, liquid sweetener and oil; mix well. Mix together, then blend in soda, flour, cinnamon, nutmeg and vanilla. Bake in loaf pan at 350° for 45 minutes or until done.
Cream butter and sugar until fluffy. Add eggs, 1 at a time, beating until light. Add flour and flavoring; beat thoroughly. Bake in a loaf pan for 1 hour at 300° to 325°.
Cut off wing tips; cut each wing in half. Mix all ingredients. Pour over wings and let stand, covered, in refrigerator for several hours. Place in shallow baking dish. Bake, uncovered, at 350° until brown. Baste during cooking 1 1/2 hours or until done (being careful not to brown).
Wash, dry and season ribs. Put in broiler pan under broiler for about 15 minutes on each side to brown. Pour bottle of sauce in crock-pot. Place ribs in pot. Set on low heat for 6 to 8 hours, overnight or when you leave for work, they will be tender and ready when you get home.
Mix cream cheese, sharp Cheddar cheese, vinegar, garlic salt and Worcestershire sauce. Roll into 2 small balls or 1 large ball. Cover with chopped pecans and parsley leaves. Refrigerate.
Combine yeast and water in a large mixing bowl, stirring until dissolved. Add the sugar, oil, salt and eggs. Using a wooden spoon, beat in 3 cups flour to make a smooth batter. Gradually add enough flour to make a soft, workable dough that pulls away from sides of the bowl. Turn out onto a large, lightly floured surface and knead 8 to 10 minutes, adding more flour as needed.
Scald frog legs for 3 minutes in boiling water containing 1/2 cup lemon juice and salt. Remove; dry with clean towel. Season with Creole seasoning or salt and pepper. Dip in a batter made of 2 well beaten eggs, then roll in bread crumbs. Cover frog legs well; drop into oil heated to boiling point. Fry to a golden brown. Remove from oil; drain well on absorbent paper. Fry parsley for 1 minute. Place a folded white napkin in a dish. Lay frog legs upon it; garnish with fried parsley and sliced lemons.
Preheat oven to 350 degrees. Clean mushrooms. Remove stems and using a paring knife, make the hole for stuffing larger. Brown and drain sausage. Stir in cream cheese until melted. Spoon mixture into mushroom caps. Bake for 20 - 25 minutes.
Place chicken in bottom of casserole dish. Mix together soup, broth and eggs; pour over chicken.
Cream shortening and sugar; add egg yolks. Mix well; add bananas and buttermilk. Add dry ingredients. Beat egg whites until very light. Fold in batter. Bake at 350° for 30 minutes.
Heat oven to 325°. Line 9-inch pan with waxed paper. Butter sides and paper; dust with flour. Melt chocolate in double boiler over simmering water, stirring until smooth. Cool slightly. Whisk yolks and sugar in bowl until pale yellow. Beat whites until stiff but not dry. Fold into chocolate mixture. Pour batter in pan. Bake about 25 minutes until toothpick comes out with only a few moist crumbs. Cool completely. Run knife around side. Turn onto platter and cool.
Melt oleo, marshmallows and oil. Mix with popcorn mixture and put in a greased tube pan. Remove from pan when set.
Place boneless chicken breasts in casserole (size of pan depends on how much you want to make). Place 1/2 slice Swiss cheese on each breast. Prepare Stove Top stuffing according to directions. Place at least 2 tablespoons on each breast. Mix jar of gravy or soup with white wine and pour over the chicken and stuffing. Bake 1 1/4 hours or until done in a 350° oven.
Drain beans, reserving 2/3 cup of the liquid. Mash beans. In a large skillet, combine beans, liquid, butter, cheese, peppers, onion, garlic and salt. Heat and stir until mixture is hot and cheese melts. Transfer to chafing dish or crock-pot. Serve with chips.
Stir ingredients together. Store in airtight container. Serve 2 teaspoons to 1 cup of boiling water.
Mix together dry ingredients. Mix together eggs, sugar and oil. Add dry ingredients, apples and nuts. Blend well. Pour into greased 13 x 9 x 2-inch pan. Sprinkle butterscotch morsels on top. Bake for 50 to 60 minutes at 350°.
Melt butter in a large pot. Add onion, bell pepper, garlic, celery and green onions. Stir constantly until all seasoning is wilted, about 20 minutes. Add Ro-Tel tomatoes, tomato paste and 2 cans of water. Over low heat, let cook 40 minutes. You can also add sausage. Put all dry ingredients into tomato gravy. Add the turtle and cover. Do not stir again until ready to serve. Let cook 1 1/2 hours on low heat. Serves about 8 people. Serve over rice.
Peel eggplant and slice. Prepare batter by mixing egg, flour and milk. Dip eggplant in batter. Fry in oil until brown. Drain well.
Mix together chicken, sesame seed, almonds, cabbage, noodles, onions and water chestnuts. Mix well. Mix together oil, "Oodles of Noodles" seasoning, salt, pepper, vinegar and sugar. Mix well and pour over salad. Marinate overnight. It gets better after 2 to 3 days. Serve with soy sauce.
Cream shortening, sugar and eggs until fluffy. Add vanilla and salt. Sift cake flour and baking powder into creamed mixture. Divide dough into 5 parts so you can have different cookies. Roll each part, wrap in waxed paper and chill. When firm, slice 1/16 inch. Bake at 375° for 10 minutes.
Brown bacon until crisp. Cool grease. Mix sugar, cornstarch, salt and pepper; add to grease. Stir in vinegar. Stir over heat to thicken (bring to a boil). Add beans and onion. Bake at 350° for 20 minutes or put in a crock-pot to keep warm. Crumble bacon on top.
Brown meat with onion; drain. Add chilies, soups and milk. Salt and pepper to taste.	Let simmer about 5 minutes. Dip tortillas in hot oil. Layer mixture, cheese and tortillas, ending with cheese. Put a little black pepper on top for looks. Bake at 350° for 30 minutes or until bubbling around all edges and cheese is melted.
Melt Velveeta and margarine with half and half in microwave. Pour over potatoes in a 13 x 9-inch pan. Soak overnight in refrigerator. Bake at 350° for 1 hour.
Mix all ingredients together. Form into a ball and roll in finely chopped pecans. Serve with Sociable crackers.
In the pan in which the soup is to be made, put the turnips, carrots, onion, celery and butter. Stir and cook on the surface burner until the vegetables are browned. Now add the remaining ingredients. Cover and cook in oven at 275° for 3 hours or at 250° for 4 to 5 hours. Serve hot.
Melt margarine in large skillet on medium-high heat. Add chicken and ham; cook and stir until chicken is browned. Stir in soup, water, green beans and mustard; bring to a boil. Stir in rice and top with cheese; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Mix well together. Spread in a greased 2-quart casserole. Sprinkle with bread crumbs. Bake for 45 minutes at 350°.
Brown sausage in skillet, reserving drippings. Saute onion, green pepper and celery in drippings. Combine sausage, sauted vegetables, long grain and wild rice mix (including seasoning packet), soups, cheese and mushrooms. Spoon into a shallow 2-quart casserole dish. Cover and bake at 325° for 1 hour or until done.
Preheat oven to 350°. Spray regular size muffin pans with nonstick cooking spray. In a medium bowl, mix first 6 ingredients. In a large bowl with wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla extract. Stir in flour mixture just until moistened. Spoon batter into muffin pan cups and bake 30 minutes.
Mix thoroughly 1/2 can soup with next 6 ingredients. Shape firmly into 2 loaves. In skillet, brown on both sides in shortening. Cover; cook over low heat for 25 minutes. Spoon off fat. Top with remaining soup, water and horseradish. Cook, uncovered, 10 minutes. Yields 6 servings.
Mix margarine and sugars. Add eggs and mix thoroughly. Combine flour, soda and salt. Add to previous ingredients and mix. Plump raisins in boiling water. Drain and discard water. Add raisins to mixture and add all remaining ingredients. Stir. Shape into a long roll on wax paper. Wrap and chill several hours or overnight. Slice. Bake on ungreased cookie sheet at 400° for 8 to 10 minutes. Makes about 3 dozen 3-inch cookies. Ice while warm.
Cut out stem ends of tomatoes. Slice 1/2 inch thick. Combine meal, salt, sugar and pepper on waxed paper. Coat both sides of tomato slices with mixture. Heat shortening in skillet or in electric skillet on medium-high. Place single layer of tomato slices in skillet. Brown each side lightly. Cook only until tender. Serve immediately.
Mix all ingredients together; makes approximately 90 small meatballs. Do not brown meatballs first. Simmer in following sauce for 1 hour.
Cook pudding according to package. Cool. Cook jello using only 1 1/2 cups hot water. Cool. Can add 1 teaspoon Knox gelatine with dry jello before adding hot water. When pudding and jello are cooled, whip cream until peaks form. Mix pudding and jello together. Then fold in whipped cream until well mixed. Crushed pineapple can be added. Can also be put in a jello mold. Any flavor jello and pudding can be used.
Melt butter and chocolate in a 9 x 9-inch pan. Add ingredients in the order given in the pan. Bake at 375° for 22 minutes.
Pour egg over bread crumbs. Add tomato sauce, pepper, thyme, rosemary and vegetables. Mix in ground turkey and form into meatballs; brown slightly. Place in casserole and add more tomato sauce. Cover and bake at 350° for 30 to 40 minutes.
Put all ingredients into saucepan; bring to a boil. Lower heat and simmer until thickened.
Melt butter in saucepan over low flame. Add flour and salt. Stir until all flour is mixed with butter. Add milk and stir until thickened. Add cheese until melted. Add crab sticks. Cut into 3 pieces. Add asparagus. Make certain crab meat and asparagus are heated. Serve over toast.
Cream together butter or margarine and 1 cup sugar. Beat in eggs. Blend well. Stir in sour cream. Sift together flour, baking powder, soda and salt. Stir dry ingredients into butter mixture and beat until smooth. Combine remaining 1/2 cup sugar with cinnamon, nutmeg and nuts. Pour about 1/3 of batter into well-greased Bundt pan. Sprinkle with 1/3 of nut mixture and add another 1/3 of batter and 1/3 of nut mixture and then the remaining batter and nut mixture. With spatula, swish lightly through top of cake to mix nut mixture into top of cake. Bake at 350° for 40 to 45 minutes. Cool 15 minutes in pan.
In large mixing bowl combine all ingredients, except Magic Sauce. Shape meat mixture into 1-inch balls and arrange in baking dish. Bake in preheated oven about 45 minutes or until done. Spoon off excess fat. Pour Magic Sauce over meat. Good either hot or cold.
Rinse roast and pat dry. Sprinkle the onion soup mix in the bottom of crock-pot. Add roast. Spoon cranberry sauce over and around roast. Cover and cook on low for 10 to 12 hours. Remove roast while thickening gravy. Turn on high. Blend soft butter and flour into a paste and whisk into gravy. Cover and cook 10 minutes on high until thick. Slice roast into 1/4-inch slices and serve with gravy. Slices can be frozen in gravy in plastic freezer bags.
Mix all the ingredients together ahead of time. Cut hole around top of 1 round loaf pumpernickel bread. Pull top off and make several small pieces. Pull inside out and do the same. Leave a small amount of bread around inside of loaf. Fill with dip just before serving.
Cut cucumbers into 1/4-inch slices. Dissolve 2 cups lime in 2 gallons water; soak for 24 hours. Drain and wash 3 times. Soak in cold water 3 hours.
Cream butter and shortening until light and fluffy. Add sugar gradually until all is mixed well. Beat in eggs one at a time, beating well after each one. Sift salt, baking powder, flour and cocoa. Mix alternately with milk to creamed mixture, beginning and ending with flour. Add vanilla and mix well. Bake at 300° for 1 to 1 1/2 hours or until toothpick comes out clean.
Brown ground beef with onion and green pepper in skillet. Drain off fat. Add tomato sauce, ketchup and black pepper; heat. Alternate meat mixture and cheese slices in ungreased 1 1/2-quart casserole dish. Bake at 400° for 20 to 25 minutes.
Note: One cup sour cream mixed with 1/2 cup milk may be used instead of buttermilk.
Bring sauce, garlic, and broth to boil; add spaghetti; reduce to low heat, cover and simmer 10-12 minutes, stirring once or twice. Stir in remaining ingredients and cook 1 more minute.
Cook sausage, stirring to crumble. Drain on paper towel. Set aside. Combine oleo and flour in saucepan. Cook until bubbly. Gradually add milk. Cook, stirring constantly, until smooth and thickened. Add sausage, salt, pepper and corn; stir well. Place half of egg slices in bottom of greased 1 1/2-quart casserole. Top with sausage mixture and remaining egg slices and sprinkle with bread crumbs. Bake at 375° for 20 to 25 minutes.
Cream sugars, peanut butter and butter with mixer until fluffy. Add eggs and vanilla. Then add flour, soda and salt. Mix until flour is moistened; mixture will be somewhat thick like dough. Roll into small balls about 1-inch in diameter. Place on ungreased cookie sheets. Bake 7 to 10 minutes at 350°.
Mix Cool Whip, cream cheese, sugar and vanilla until smooth. Bake pie shells as directed. Fill mix in pies after they have cooled. Place in refrigerator until ready for use. Top with berries. Makes 2 pies.
In a saucepan, combine pineapple and sugar. Bring to a boil and boil for 3 minutes. Add jello; stir until dissolved. Add cream cheese. Stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and Cool Whip. Pour into a 9-inch square pan. Chill until firm. I use Red Delicious apples.
Mix nuts and fruits. Cover with flour until well coated. Pour Eagle Brand on and stir well. Drop by spoonfuls on cookie sheet. Cook at 350° until light brown on bottom.
Preheat oven to 375°. Fry bacon until crisp and crumble on paper towels. Sprinkle crescent rolls with cheese and bacon. Roll up dough starting with the wide end. Put on baking pan, point side down. Bake 12 to 15 minutes.
Pick about 2 dozen dandelion heads. (Note: Because the stems are poisonous, make sure that all of the stem is plucked off, but leave the green leaves.) Mix egg and milk in a bowl. Dump corn bread mix into another bowl. Dip dandelions into the egg mixture, two at a time, then put them into the corn bread mix, one at a time. When done, deep fry them on medium heat.
1. Mix cottage cheese, parmesan cheese, margarine, eggs, and seasonings in a large dish. 2. Grease a 9 x 13 pan and layer noodles, cottage cheese mixture, mozzarella, and spinach. Repeat layers. Mozzarella cheese should be the last layer. 3. Bake at 350° for 30 minutes. Allow to cool for 15 minutes before cutting.
Combine all ingredients, except potato chips, and pour in a greased 1 1/2-quart greased casserole. Top with chips. Bake at 400° for 30 minutes or until bubbly.
Heat the oven to 350°. Combine the flour, soda and salt. Cream the peanut butter and butter. Beat in the sugars and then the vanilla and egg. Beat in the flour mixture. Stir in the chocolate chips. Spoon the dough by rounded tablespoons onto ungreased cookie sheets and flatten slightly. Bake until the edges of the cookies start to turn brown and the kitchen fills with the smell of homemade cookies, approximately 8 to 10 minutes. Check at 9 minutes.
Cream butter, sugar and vanilla. Mix flour and salt and add to creamed mixture. Shape dough into 1-inch balls and place on ungreased baking sheet. Bake at 400° for 5 minutes. Roll in powdered sugar while warm. Cool and repowder. Makes 3 dozen.
Mix yeast and warm water. Mix dry ingredients (salt, brown sugar and white and wheat flours). Mix lukewarm water and margarine. Mix yeast-water and margarine. Add flour and sugar mixed, a little at a time, until all is mixed. Put into greased bowl. Cover and let rise. Knead and form into loaves. Let rise until double. Bake at 375° for 45 minutes. Cover with foil last 30 minutes.
Put dry ingredients together in one bowl. Cream sugar and shortening in mixing bowl. Add eggs and vanilla. Next add flour and sour cream alternately. Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies). Cut thick and bake at 450° for 10 minutes. The secret to keeping them soft is baking them at a high temperature and cutting them thick. Makes 2 1/2 to 3 dozen raisin filled. Makes 6 dozen sugar cookies.
Brown ground beef over medium heat in large saucepan. Add salt, onions, parsley, and garlic, stirring until onions are tender. Add beef broth, beans, tomato sauce, chili powder, salt, and hot sauce. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours. Stir often to keep from sticking.
Brush bottom of crust with a little of the egg whites before adding them to the filling. Mix pumpkin with honey and spices. Beat egg whites; add milk and stir into pumpkin. Pour filling into pie shell and bake at 400° for 40 to 50 minutes or until knife inserted in center of pie comes out clean.
Mix together the margarine, sugar, cheese and flour. Spread on top of the fruit. Bake at 350° until bubbly.
Mix flour, sugar, margarine and pecans. Press into 9 x 13-inch pan. Bake crust at 350° for 10 minutes.
Brunches conjure up pictures of a relaxed atmosphere and informality. Men, as a rule, seem to relish the idea, especially if it is preceded by a bracer such as a Bloody Mary or a Mimosa. For a small intimate group, guests may be seated in the dining room, but for a larger group, buffets are more in tune. Keeping in key with the informality, centerpieces should be bright and cheerful and something appropriate for the occasion.
Spray skillet with Pam. Melt margarine in pan. Arrange potatoes and onions in bottom of skillet. Sprinkle with salt and pepper. Cover and cook 20 minutes or until potatoes are lightly browned and tender. Sprinkle with 1/2 can of tomato sauce. Next sprinkle with 1/2 cheese. Add all of pepperoni. Add remaining sauce. Add all remaining cheese. Cover and cook until the casserole is heated through and the cheese is melted.
Brown and drain all meats. Add Velveeta cheese to meat mixture in skillet. After cheese melts add rest of ingredients. Spread mixture on party rye squares and sprinkle with Parmesan cheese. Place on cookie sheet and bake at 375° for 15 minutes. Mixture can be frozen.
Blend together and let stand overnight. Serve inside of hollowed out Hawaiian bread loaf. Use the torn up pieces of bread for the dip. Delicious on crackers, too!
Pour boiling water over oats; add margarine. Cover and let stand 10 minutes. Stir in eggs, vanilla and sugars. Add dry mix. Bake at 350° in a greased and floured 9 x 13-inch pan for 35 minutes. When it comes out of the oven, sprinkle with a mixture of cinnamon and sugar (1/2 cup white sugar and 1 teaspoon cinnamon). This is a very moist cake so a toothpick test won't work.
Place rhubarb into pie shell. Sprinkle gelatin over it. Sprinkle remaining mixed ingredients over rhubarb. Bake at 350° for 50 minutes.
Preheat oven to 350°. Grease 9-inch loaf pan. Sift flour, sugar, baking powder and salt into mixing bowl. Make a well in center and pour in orange juice, eggs and melted butter; mix well. Fold in chopped nuts, cranberries and orange rind. Pour batter in prepared loaf pan and set on middle rack in oven. Bake 45 minutes. Cool in pan 10 minutes. Good toasted with butter or cream cheese.
Wash, drain and chill	salad greens.	Tear into bite size pieces. Arrange with oranges in salad bowl. Pour enough Sweet and Sour Dressing over greens to moisten. Toss lightly. Garnish with additional orange sections and watercress. Serve immediately.
Brown beef and onions. Add all remaining ingredients. Bring to boil; reduce heat. Simmer 1 hour. Yields about 3 quarts.