HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, beat bananas and butter until creamy. Add eggs and beat well. Combine flour, baking powder, baking soda and cinnamon. Add to banana mixture alternately with water, beating well after each addition. Stir in nuts. Spoon into a greased 9-inch square pan. Bake at 350° for 30 minutes or until cake tests done. Cool. Makes 9 servings.
Let spinach thaw and cream cheese soften. Mix all ingredients together. Refrigerate until ready to serve.
Preheat oven to 350°. Crush crackers to fine crumbs. In 2 qt bowl, mix together crumbs, parsley flakes, oregano, garlic powder, and red pepper, stir in butter. Add scallops and cheese, mix well. Turn into individual baking dishes that have been sprayed with non-stick coating, or well buttered. Sprinkle with paprika. Bake 15 minutes. Serve with brown rice. Serve 4 - 6 people.
Combine first four ingredients in a bowl. Mix remaining ingredients to use as a dressing for the turkey. Toss gently. Serves 2.
Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned. Cut into 1-inch pieces. Set aside. In a skillet, saute peppers in oil for 3 minutes. Place in 3-quart casserole. Add the sausages and the next 8 ingredients. Combine bread crumbs and butter. Sprinkle on top of casserole. Bake, uncovered, at 350° for 30 to 40 minutes or until heated through. Yields 6 to 8 servings.
Mix all ingredients together. Fry in skillet (make about pancake size). Serve with syrup.
Melt butter in heavy 3-quart saucepan over medium heat. Add brown sugar, salt and corn syrup; mix well. Add condensed milk gradually, stirring constantly. Cook until mixture reaches 245° on candy thermometer, firm ball stage. Remove from heat and stir in vanilla. Pour into buttered 9 x 13-inch pan. Let stand until cool. Cut into squares. Yield: 36 servings.
Mix together the first four ingredients with fork or pastry blender until thoroughly mixed. In a small bowl, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all is moist. With your hands, mold into balls. Chill at least 15 minutes before using. Dough can be kept in refrigerator for up to 3 days or wrapped tightly in Saran Wrap and frozen until ready to use. Makes four crusts.
Beat eggs until light; add sugar and beat until thick. Add the vanilla. Sift flour with baking powder and salt and fold carefully into the egg mixture until well combined. Line a jelly roll pan with waxed paper. Butter it very well and sprinkle it generously with granulated sugar. Spread the batter evenly in the pan and bake in a moderate 350° oven for 20 minutes or until the cake is just set. Turn out onto a clean tea towel that has been well dusted with confectioners sugar and roll up while still hot. Cool slightly, then unroll and remove from the towel. When it has cooled, spread the inside of the roll with the jam and whipped cream. Reroll. May use fresh strawberries and Cool Whip inside, but make sure jelly roll is cool.
Heat orange juice; add gelatine and sugar, then sour cream and Triple Sec. Chill. Add remaining ingredients. Garnish with kiwi and strawberries.
Cook ground beef and onions until done. Put small can of beans and tomatoes in. Add salt and pepper to taste.
Add enough water to syrup to make 2 cups and then 2 more cups water. Put flour, Crisco and salt in large bowl. Cut together until mixed good. Add liquids and make into large ball of dough. Makes about 24 single or 12 double pie crusts.
Cream butter and sugar. Add eggs and beat until light. Add juices alternately with dry ingredients. Stir in nuts and cherries. Put in 2 greased loaf pans. Bake at 350° for 45 to 60 minutes.
Combine gelatin with water in large bowl, stirring until dissolved. Fold in strawberries with juice. Add drained pineapple, nuts and bananas, all at once. Mix well. Turn half of mix into a 12 x 8-inch dish. Refrigerate until firm. Leave other out. Spread top of first mix with sour cream. Then spread on rest of strawberry mix. Refrigerate.
Grease well a jelly roll pan. Spread pizza crust in pan. Spread a thin layer of pizza sauce over the crust. Crumble the ground turkey over the sauce. Add the shredded cheese. Bake in 425° oven for 15 to 18 minutes. If you like, you can add onions, green peppers and mushrooms before sprinkling the cheese on top.
Stem and wash grapes. To each 5 pounds grapes, add 2 cups water. Cover and let come slowly to a boil; simmer until well cooked. Remove from heat and place in cloth sack to drain.
In a medium saucepan of boiling water, cook onion for 15 to 20 minutes, until tender. Drain.
Beat egg whites until frothy. Gradually beat in a little at a time all of the sugar and a pinch of salt. Beat until very stiff and glossy. Stir in vanilla and chips. Drop heaping teaspoonfuls, 2 inches apart, on ungreased wrapping paper on baking sheet. Bake at 325° for 20 minutes, until delicately brown. Cool slightly.
Preheat oven to 400°. Arrange shrimp in a single layer in a baking dish. In a large bowl, combine all ingredients. Pour over shrimp. Marinate for 30 minutes. Bake at 350° for 20 minutes. Do not overcook.
Mix pineapple (not drained), cheese and marshmallows together. Fold into Cool Whip. Serve either as salad or dessert.
Saute onion, garlic and bell pepper in bacon fat. Add corn. Add egg beaten with milk. Add corn meal and season to taste. Stir mixture over medium fire until thick. Pour into a buttered casserole. Sprinkle top with bread crumbs and dot with butter. Bake 1 hour at 350°.
Boil chicken 1 hour; saute mushrooms, onion and celery until tender in butter. When chicken is done, pull off bone and take skin off. Cut in bite size pieces. Mix cream of mushroom soup and milk; heat until warm. Add vegetables, chicken, peas and pimento. Heat until hot. Stir occasionally. Serve over rice or biscuits.
Simmer the cider, brown sugar, cloves, allspice and cinnamon sticks. Strain and add the lemonade and orange juice.
Preheat oven to 350°. With pastry blender or fork, cut Crisco, white sugar, brown sugar and eggs. Add salt, soda, water and vanilla. Stir until smooth. Add flour and chocolate chips. Drop spoonfuls on ungreased cookie sheet. Bake until lightly brown.
Put milk and berries in blender for 8 to 10 seconds. Add ice milk and blend until smooth. Serve immediately.
Mix all ingredients and cook in large rice cooker. Let stand about 15 minutes after bell rings.
Preheat oven to 325°. In large skillet, melt butter. Add onion and celery and cook until tender. Add bread cubes, parsley, seasonings and bouillon (adjust seasonings to taste). Place turkey steaks between layers of wax paper and pound until flattened and doubled in width. Spoon stuffing onto steaks. Roll up and secure with toothpicks. In pie pan, place flour; dip turkey rolls in flour and dip in melted butter. Place in baking dish. Sprinkle with paprika and bake 30 to 35 minutes.
Place spices in a spice bag. Combine all juices and simmer with spice bag.
Prepare skillet with oil. Slice potatoes and fry until brown on both sides. Slice bell pepper in strips and blanch until tender. Add diced onion. Put bell pepper and diced onion in skillet with potatoes. Beat eggs and pour over the potatoes, bell pepper and onion until it forms into a pie. Salt and pepper and serve.
Drain juice from peaches. Makes 1 1/4 cups (add water if necessary). Put juice in saucepan and bring to a boil. Put juice in bowl and add jello; dissolve. Add vanilla ice cream and refrigerate 20 minutes. Cut peaches into small pieces. Fold into mixture (after refrigerated). Pour into baked pie shell. Refrigerate 2 to 3 hours. Top with Cool Whip.
Run crackers through food chopper or food processor. Chop pecans and cherries and add to crumbs. Add raisins. Melt oleo and chopped marshmallows in top of double boiler and add to crumb mixture. Mix well. Pack into loaf pan and set in refrigerator for at least 6 hours before slicing.
Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1 1/2 to 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30 to 45 minutes. Mix flour and water. Stir into stew. Cook and stir until thickened and bubbly. Add browning sauce, if desired. Remove bay leaf. Makes 8 to 10 servings.
Bake cake as directed. While cake is hot, punch holes in cake (use wooden spoon handle). Pour Eagle Brand over cake. Pour topping over cake. Grind candy bars; sprinkle 1/2 of candy over cake. Cool. Spread Cool Whip over cake. Put remaining candy on top. Refrigerate.
Wrap half of boned chicken breasts with slice of bacon. Secure. Make a bed of Smithfield ham or chipped beef. Mix a can of cream of mushroom soup and 1 cup sour cream. Place chicken on ham. Pour sour	cream mixture	over chicken and bake, uncovered, about 1 1/2 hours at 325°.
Slice zucchini into pickle type slices. Layer in microwave-safe baking dish. Top layers with prepared spaghetti sauce. Microwave zucchini and shift sauce until zucchini is tender, approximately 10 minutes. Sprinkle top with Mozzarella cheese and microwave until melted. Serve hot!
Melt margarine and add chopped onion and rice. Stir constantly until brown. Put in covered casserole. Add consomme and bake 1 full hour at 375°.
Dip turkey slices in seasoned flour. Saute in butter and olive oil two minutes on each side. Remove. Add wine, beef broth, chopped parsley, garlic, grated lemon peel and juice. Let come to a boil and add cornstarch, dissolved in 1 tablespoon water. Add to thicken. Simmer gently. Add lemon slices and simmer two minutes. Return turkey and serve over noodles. Can use the lemon slices to decorate.
If you enjoy turkey, but dislike wondering what to do with leftovers, this is the perfect solution. A good bargain when turkey is cheap, also. Have butcher cut in half a 10 to 12 pound turkey (fresh or frozen). Wrap halves separately and freeze until needed.
Put bouillon cubes in water to dissolve. In medium size saucepan, cook onion in margarine until tender. Remove from heat. Add flour; stir until dissolved. Add milk; cook until thick sauce is formed, stirring constantly. Add mashed pumpkin, water, chicken, salt, marjoram, thyme, nutmeg and pepper sauce. Heat soup to serving temperature.
Cook macaroni and drain. Prepare seasoning mix with ground chuck, tomato paste and sauce and 1 1/4 cups of water as package label directs. Preheat oven to 350°.
Simmer hamburger, onion, tomatoes, salt, Worcestershire sauce, chili powder and garlic salt about 15 minutes. Add cooked pinto beans or kidney beans. Place in baking dish; cover with 1 cup corn bread batter and bake at 425° for 20 minutes.
Lay typewriter or smooth brown wrapping paper on baking sheet; don't grease. Start oven 10 minutes before baking; set to slow (300°). Chop nuts. Put whites into 2-quart mixing bowl; add salt and beat with rotary beater until stiff enough to hold soft rounded peaks. Add sugar in 4 portions, beating until shiny peaks that curve at tips form. Remove beater; use fork. Fold nuts in gently, then corn flakes until just distributed. Drop about heaping teaspoonfuls from fork 2 inches apart onto prepared sheet. Bake 25 to 30 minutes or until just golden brown and dry enough to hold shape. Remove at once from paper to cake rack to cool. Store no longer than a day. Makes 10 1/2 dozen.
Fry chicken in shortening for 1 hour on low heat. Use electric skillet. Do not coat chicken with flour. Mix mushrooms, green pepper, tomatoes, onion and water. Pour over chicken. Simmer 1/2 hour, basting often. Serve with potatoes or noodles and salad.
Put all in a bowl and beat with the electric mixer. Bake at 400° about 10 minutes.
Preheat oven to 350°. Mix flour, baking powder and salt; set aside. In a medium bowl, cream the butter, sugar and pumpkin pie spice until fluffy. Beat in eggs one at a time; add vanilla. Add 1/3 of the flour mixture alternately with 1/3 cup of bananas; beat until smooth. Repeat with remaining flour and bananas. Pour into greased 9 x 5-inch loaf pan. Bake about 55 minutes or until cake tester inserted into center comes out clean. Makes one loaf.
Preheat oven to 325°. Grease an 8 x 8-inch baking dish. Beat eggs, milk and seasoned salt. Add ham. Stir in cheese and onion. Pour into prepared dish. Bake, uncovered, at 325° for 40 to 45 minutes or until omelet is set and top is golden brown. Serves 4.
Boil chicken and take off bones. Place in casserole dish. Mix sour cream, cream of chicken soup and chicken broth. Mix Ritz crackers with 1 stick melted butter. Put on top and bake at 350° for 20 minutes.
Cook chicken breasts in seasoned water (celery, salt and pepper). Remove from bone and skin. Pull from bone. In buttered casserole (11 x 7 x 2-inch), layer artichokes, spinach (which has been thawed, drained and squeezed) and chicken pieces evenly distributed in bite size pieces. Combine soup, lemon juice and curry powder and spread on top. Sprinkle cheese over and top with bread crumbs. Dot with butter. Bake at 350° for 20 to 25 minutes until bubbles and heats thoroughly. Serve with rice cooked with consomme or bouillon, fruit or tossed salad. Serves 6.
Cream sugar and shortening. Add eggs and beat by hand. Sift flour, cocoa and salt. Add to creamed mixture and mix well. Add vanilla and nuts. Pour into greased and floured pan. Bake for 35 minutes at 300°. Remove from oven and pour marshmallows over top. Return to oven for 10 minutes at 350°. Cool cake for 1 hour, then add icing.
Cut eggs and asparagus into pieces. Crumble 3 crackers in casserole. Add all ingredients in layers with crackers and cheese on top. Add milk and asparagus juice. Bake 30 minutes at 350°.
Place sugar in a bowl. Add oil and eggs; beat well. Sift flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture and blend. Add pecans and apples. Pour batter into greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 1 hour or until it tests done. Serve warm and top with ice cream or Cool Whip. Yields 15 servings.
Beat together eggs, sugar and vanilla. Warm together milk and margarine. Mix together; pour in 10-inch pie shell. Bake at 375° for approximately 35 to 40 minutes.
Mix together ingredients for crust. Press into 9 x 13-inch pan. Bake crust at 350° for 10 to 15 minutes.
Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add salt, milk and vanilla. Stir in pecans. Pour into pie shell. Bake in preheated oven at 350° for 35 to 45 minutes.
Mix together and drop by tablespoonfuls in boiling water or broth. Cook for about 10 minutes or when dumpling is parted, it is done.
Mix butter and mustard. Place potatoes in greased casserole dish. Salt and pepper to taste. Pour butter mixture over potatoes. Bake for 45 minutes at 350°.
In 2-quart glass baking dish, combine onion, green peppers, butter or margarine and seasonings. Cook on High 4 minutes or until tender, stirring one time. Stir in remaining ingredients. Cover and cook 15 minutes or until done, stirring three times. Let stand covered 5 minutes. Stir before serving.
Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part. Be careful bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast at 325° until meat thermometer registers 130° to 140° for "fully cooked" half ham (18 to 24 minutes per pound) or 160° for a "cook before eating" half ham (22 to 25 minutes per pound).
Combine all ingredients except cornstarch in heavy saucepan. Mix well. Heat on low 1 hour. Mix cornstarch with small amount of water to make a paste. Stir into mixture. Heat on low for 20 minutes. Can be made 5 days in advance. When reheating, do not boil. Great on chicken or fish. Brush on while grilling.
Cook pork and drain. Line 13 x 9-inch pan with crescent rolls. Combine other ingredients and mix together. Pour over rolls and bake at 425° for 15 minutes or until eggs set.
Melt margarine; add cracker crumbs, salt and pepper. Put 1/3 cracker mix in casserole and top with 1/2 oysters, the other 1/3 cracker mix and rest of oysters. Mix cream, oyster juice, Worcestershire and pour over oysters. Top with remaining crumbs. Bake at 350° for 40 minutes.
Melt marshmallows, butter and salt in top of a double boiler. Add food coloring. Pour in popped corn. Stir. Shape into approximately 12 balls with wet buttered hands.
Cut a thin slice off each tomato top; scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a bowl, combine the first 7 ingredients. Combine egg yolks and vanilla; stir into dry ingredients.
Beat butter until creamy. Add 1/3 c sugar, beat well. Gradually add flour, blend well. Stir in 1 tsp vanilla. Press into bottom and 1 1/2 inches up sides of 9-inch spring form pan. Bake at 350 degrees for 12-15 minutes or until golden brown. Beat cream cheese until light and fluffy. Gradually add 1 1/2 c sugar. Add eggs one at a time beating just until yellow disappears. Stir in 2 tsp vanilla. Pour 1/2 of mixture on top of crust in spring form pan. Sprinkle chocolate chips to within 3/4 of an inch from edge. Pour in remaining batter starting out and working to middle. Place on baking sheet. Bake at 350 degrees for 1 hour. Cool 1 hour and serve.
Use electric skillet set at 450°. Cook chicken with oil for 10 minutes. Add broccoli and cook for 5 minutes. Add bamboo shoots, water chestnuts and mushrooms and heat thoroughly. Add chicken broth; sprinkle top with garlic powder. Add 2 tablespoons cornstarch with 1/2 cup water for thickening. Heat thoroughly and serve over rice.
Melt butter in pan. Combine other ingredients and pour over the butter. Cook at 350° until brown.
Mix all ingredients together, except chips. Simmer over low heat or in a slow cooker. Serve when mixture is completely warmed.
Cut enough tortillas into wedges (like pie) and bake at 350° for 10 minutes, until crisp, then set aside. Combine the papaya and the next 6 ingredients. Set aside. Place the Brie on a baking sheet. Bake for 10 minutes at 350° until thoroughly heated. Dip the chips made from the tortillas in the fruity salsa and accompany it with a chunk of warmed cheese. MMMMMM!!!!!! Serves 16.
Roll thawed dough into a 16 x 8-inch rectangle. Spread 1/2 cup filling over dough. Sprinkle sugars over filling. Drizzle oleo over this. Starting with long edge, roll up jelly roll fashion sealing edges. Coil dough, seam side down, in greased heart shaped cake pan. Let rise until doubled.
Sift together flour, baking powder, soda and salt. Mix in a large bowl the shortening, sugar, unbeaten eggs and vanilla. Beat for 1 1/2 minutes; add buttermilk or sour milk. Add flour mixture with mashed bananas. Bake at 350°.
Crumble bread; mix with other ingredients. Heat cooking oil in skillet until hot. Drop salmon in spoonfuls into skillet. Cook until golden brown.
Cover rice with water and bring to a boil. Remove from heat. Let soak for 1 hour, then drain. Melt 3 tablespoons butter in a skillet. Add mushrooms and onion and saute over medium heat until lightly browned. In a large bowl, combine rice, mushrooms, onion and all remaining ingredients, except butter. Turn into a buttered 2-quart casserole. Cover and bake at 350° for 1 1/4 hours. Remove cover; dot with remaining butter. Bake, uncovered, for an additional 20 minutes. Makes 4 to 6 servings.
Mix cereals, marshmallows and nuts together. Melt white chocolate and pour over mixture. Spoon on wax paper.
Bring to boil in a large saucepan the oleo, milk, sugar and salt. Boil for 1 minute. Turn off and add oatmeal, vanilla, nuts, Nestle Quik and peanut butter.
Dissolve Jell-O and bouillon cube in boiling water. Let cool. Add remaining ingredients. Mix well and pour into oiled mold (butter or margarine).
In medium bowl, combine cream cheese, bacon, green onions and Italian seasoning; blend well. Cut ends from cucumbers. Using long, thin serrated knife, hollow out inside of each cucumber, removing all seeds. Using small spoon, firmly fill each cucumber with cream cheese mixture. Refrigerate at least 2 hours or overnight. To serve, cut into 1/4-inch slices. Makes 64 slices.
Saute onions, garlic and bell pepper in olive oil. Add tomatoes, cook 5 minutes. Add rest of ingredients (spices and seasonings). Cook 10 minutes. Add chicken. Transfer to a casserole and bake, uncovered, in 350° oven for 45 minutes. Add soaked currants and almonds. Serve with or over rice. Can freeze.
Melt marshmallows in milk in saucepan over medium heat. Cool, then add vanilla. Next crush graham crackers and add melted butter. Mix well. Pat half of mixture into a square pan. Put a layer of sliced bananas on top of crumbs. Add whipped cream to marshmallow mixture. Put a layer of this mixture over bananas, then a second layer of bananas and a second layer of cream mixture. Sprinkle remaining crumbs on top. Chill several hours or overnight.
Grease cookie sheet and arrange Tater Tots. Bake at 400° for 20 minutes. Brown meat and drain. Add water and Sloppy Joe sauce and simmer while Tater Tots are baking. Cook macaroni according to package directions, except add 1/2 cup milk. Add Velveeta cheese and stir until melted.
Brown beef in heavy saucepan; drain fat. Add tomatoes, seasoning mix, water, macaroni and bouillon cube; stir to mix. Simmer, covered, 20 minutes. Ladle into 6 serving bowls; top with toast and sprinkle with cheese.
Add crumbs to 1 cup water and let stand a few minutes. Add meat and next 4 ingredients and mix well. Shape into two loaves and brown on both sides in margarine in a skillet. Combine 1 cup water and remaining ingredients, except flour, and add to loaves in the skillet. Bring to a boil, cover and simmer, basting several times and turning once, about 1 hour. Remove the loaves, skim fat from liquid and thicken with flour mixed with a little cold water. Simmer a few minutes, add a little more water, if necessary, strain and serve over sliced meat. Serve with potato pancakes.
Preheat oven to 350°. Cover raisins with boiling water; let stand 5 minutes. Drain. Combine flour, baking powder, cinnamon, baking soda and salt. In large bowl, beat sugar, Crisco and eggs until fluffy. Add flour mixture and milk; beat on medium speed 2 minutes. Stir in carrots, raisins and walnuts. Spread into greased and floured 9 x 13 x 2-inch baking pan or two 9-inch round layer cake pans. Bake 30 to 35 minutes or until wooden toothpick comes out clean. Cool completely. Frost with Lemon Cream Cheese frosting. Store covered in refrigerator.
Mix the above ingredients and pour into unbaked pie shell. Cook in preheated oven at 325 until done (approximately 1 hour).
Heat oven to 350°. Use two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or 1 large loaf pan. Spray with Pam. Bake 60 minutes. Cool for 10 minutes. Remove from pan. Place on rack to cool.
Pack okra in pint jars. Add the next 5 ingredients to each jar. Boil the remaining ingredients and pour over okra, then seal jars.
Cream shortening and sugar. Add beaten eggs, milk and mix. Add dry ingredients. Chill several hours. Roll out and cut. Bake at 350°. Makes a lot of cookies.
Saute onion and garlic in pan sprayed with nonstick cooking spray plus 2 tablespoons stock. Put remaining ingredients, except cornstarch mixture and broccoli flowerets, in a food processor fitted with the metal blade and puree. Return to pan. Add cornstarch mixture and cook over low heat until thickened, stirring constantly. Add broccoli flowerets; heat and serve. Makes 5 servings.
Soak water chestnuts in Worcestershire sauce for several hours. Wrap in bacon with a chunk of pineapple (use decorative, fireproof toothpick to secure); or roll in barbecue sauce. Place under broiler until bacon is done.
Grind zucchini, onions and sweet red pepper in coarse grinder. Add salt. Mix and let set overnight in refrigerator. In the morning, drain and rinse in cold water. Put mixture into a 4 to 5-quart kettle. Add remaining ingredients. Boil gently (covered) for 10 minutes. Fill jars. Process in water bath for 5 minutes.
Combine all veggies in a bowl. Pour 1/2 bottle Italian dressing. Chill.
Grease and flour a 9 x 5-inch loaf pan. Combine flour, sugar and cinnamon in medium bowl. Set aside.
Spread cream cheese on glass pie tin. Pour chili over. Add onion and peppers. Top with cheese. Microwave until cheeses melt and chili is heated.