HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Spray 9 x 9-inch pan with non-stick cooking spray. Beat sugar, sour cream, oleo and egg whites in large bowl on low speed 1 minute, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt and baking soda on medium speed 1 minute, scraping bowl occasionally. Stir in nuts. Spread in pan. Bake 20 to 25 minutes or until light brown; cool. Spread with Frosting. Cut into 24 bars.
Put soup mix and bread crumbs in plastic bag. Brush chicken with mayonnaise. Put chicken in bag, one piece at a time; shake until coated. Bake in baking dish at 400° for 40 to 45 minutes.
Preheat oven to 350°. Lay chicken breasts in buttered (or Pam sprayed) casserole. Top with Swiss cheese. Dilute soup with water and pour over chicken. Add mushrooms, if desired. Mix stuffing with melted butter and sprinkle on top. Bake, uncovered, 50 to 60 minutes.
Blend cream cheese and Cheddar. Add all other ingredients and mix well. Shape into ball, wrap in plastic and chill. May roll in pecans before serving. Serve with crackers and seafood sauce (ketchup and horseradish).
Mix first 3 ingredients. Pour into 9 x 13-inch casserole dish sprayed with Pam. Crush whole wheat crackers and spread evenly on top of casserole. Dot with olive oil. Bake at 350° for 45 minutes.
Season meat with salt and ginger; form into 16 small balls. Dip in egg, slightly beaten with 1 teaspoon water. Dip in flour. Brown all over in hot oil; remove from pan. Make sauce in same pan. Drain syrup from pineapple; add water to make 1 cup liquid. Stir into drippings in pan. Stir in brown sugar, cornstarch, vinegar and soy sauce. Cook, stirring constantly until sauce thickens. Arrange meatballs, peppers and pineapple in separate piles in pan. Stir each gently to coat with sauce. Cover and simmer 10 minutes. Serve with buttered noodles.
Cook carrots until tender. Combine other ingredients and heat to a boil. Add carrots and heat through. Remove mixture from stove and pour into serving bowl. Chill overnight.
Combine Raisin Bran, flour, sugar, baking soda and salt in a very large bowl with a lid. Make a well in the center of mixture. Add eggs, buttermilk and oil. Stir just enough to moisten the dry ingredients. Cover and store in refrigerator up to 6 weeks.
Beat butter and peanut butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs and vanilla, mixing well. Combine oats and baking soda; add to butter mixture, mixing well. Stir in chocolate morsels (by hand). Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 9 to 10 minutes. Cool on cookie sheets for 5 minutes; remove to wire racks to cool completely. Yields 7 dozen.
Pare the potatoes; cook until tender. Mash and add the beaten egg yolks and sufficient rich milk or cream to whip. Add the butter, sugar and salt. Beat until light and fluffy. Add whole pecan nuts; fold in the stiffly beaten egg whites. Pile roughly into a buttered baking dish; sprinkle lightly with nut meats. Bake in a moderate oven at 400° for 30 minutes.
Drain beets and place in 1-quart casserole. Mix dry ingredients together and blend with fruit juices and butter. Pour over drained beets; cover and bake.
Tenderize the onion and celery in bacon. Combine all ingredients except Velveeta. Pour into baking dish. Pinch wedges into broccoli mixture until covered. Bake at 350° for 35 to 40 minutes until bubbly.
Cream together Crisco or margarine, white sugar and brown sugar. Add well beaten eggs and vanilla. Add remaining ingredients. Make into 2 to 3 long rolls. Chill. Slice and bake at 350° for 10 to 12 minutes on ungreased cookie sheets.
In a deep 2-quart microwave pan, mix the first 3 ingredients together. Cook on High power for 7 to 9 minutes, stirring occasionally, until mixture bubbles and peanuts become brown. Add the butter and vanilla; cook 2 1/2 more minutes on High. Then stir in the baking soda until it foams and is well mixed. Working fast, spoon onto a greased cookie sheet, spreading as evenly as possible. Cool for 15 minutes and break into pieces. Makes 1 pound and 3 ounces.
Mix all ingredients, except pecans. Shape into a ball and roll in pecans. Chill until time to serve.
Grate cheese. Divide in half. Mix 1/2 cheese with eggs and green sauce. Put mixture into greased casserole or on a 9 x 12-inch cookie sheet. Sprinkle cheese over top. Bake at 350° for 30 minutes.
Brown chops in oil. Season with salt and pepper; drain. Combine remaining ingredients; pour over chops. Cover; bake at 350° for about an hour.
Fry bacon until crisp; drain on paper towels and break into 1 1/2-inch pieces. Pour off fat from pan, leaving a small amount to brown beef and onions. Pour off excess drippings from beef/onion mixture. Combine all other ingredients in a large pan or casserole that may be covered; add meat and blend through bean mixture. Add bacon and fold gently. Bake, covered, at 350° for 40 minutes or until bubbly. Serve with a green salad and delicious loaf of bread.
Trim excess fat from steaks. Cut meat into thin slices. Core and cut tomatoes into 6 to 8 wedges. Cut green onions to 1-inch lengths. In a cup, combine water, sugar, cornstarch, soy sauce and vinegar. Set aside. In a large skillet, heat oil over high heat. Add beef. Stir until well browned. Remove beef to bowl. Reduce heat to medium and add half of tomatoes to skillet. Stir in cornstarch mixture and heat to boiling, stirring frequently. Add remaining tomatoes and onions. Season with salt. Stir in beef. Serve immediately, with rice, if desired. Serves 4.
Marinate chicken in buttermilk a few minutes. Shake chicken in a sack with mixture of dry ingredients. Fry in hot oil until done, turning once. Yields 6 to 8 servings.
Put dates, eggs, butter and sugar in skillet. Cook 15 minutes over low heat; stir. This will make thick syrup while hot. Add Rice Krispies, pecans and vanilla; stir well. Form into balls; roll in powdered sugar or coconut.
Make a cream sauce by melting Crisco, flour and salt; add milk gradually. Cook over low heat until thick and smooth. Add chicken, onions and parsley. Spread in shallow greased pan; chill.
Mix flour, pecans and margarine. Spread mixture in a 9 x 13-inch pan. Press it down with a	spoon.	Bake at 325° for 20 minutes.
Combine flour, spices, salt and soda. Sift into a large bowl. Stir in brown sugar.
Combine butter and chocolate in top of double boiler; bring water to boil. Reduce heat to low and cook until the chocolate melts.
Combine milk, lemon juice, pineapple, Cool Whip, coconut, nuts and cherries. Mix well. Spoon filling into pie shells. Chill well before serving. Will keep in refrigerator for a week.
Grease and flour 9 x 13-inch pan. Cover bottom of pan with a thick layer of coconut and a layer of nuts. Mix cake mix according to directions on box. Spread cake mix over layers in pan. In a separate bowl, mix cream cheese, oleo and sugar. Spread on top of cake in 6 to 8 places before baking. Bake at 350° for 1 hour, 325° for glass pan.
Mix together chicken, soups, sour cream and broth. Set aside. Mix cracker crumbs and butter. Spread half of cracker crumbs in baking dish. Spoon chicken mix over crumbs. Top with remaining crumbs. Bake at 375° for 20 minutes or until bubbly.
Cook salt pork or turkey in a pot for 1 hour. Wash beans and cut off tips (snapped). Add beans, salt and onions to water. Cook covered for 30 minutes. Serves 4.
Mix first 4 ingredients. Roll in small balls and brown in grease. Mix remaining ingredients and simmer while meat balls are browning. When meat balls are brown, pour sauce over them and cook for a remaining 45 minutes.
Cut butter into flour until mixture is consistency of coarse meal. Add pecans and press into a 9 x 13 x 2-inch baking pan. Bake at 350° for 20 minutes or until golden brown; cool. Gradually add sugar to cream cheese, beating mixture well. Fold in 1 cup whipped topping and spread mixture in cooled crust. Prepare pudding according to package directions. Spread over cream cheese layer. Spread cherry pie filling over pudding layer. Top with remaining whipped topping. Sprinkle with toasted coconut.
Cook ground beef in a large frying pan until brown. Drain off excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms. Mix well. Simmer for 20 minutes or until onions are soft. Meanwhile, cook macaroni shells according to package directions. Drain and rinse with cold water. Pour half of the macaroni shells into a deep casserole. Cover with half of the tomato meat sauce. Spread half of the sour cream over sauce. Top with grated Mozzarella cheese. Repeat layers, ending with grated Mozzarella. Cover. Bake for 35 to 40 minutes in 350° oven.
In large mixer bowl, beat peanut butter, butter, vanilla and salt until fluffy; gradually beat in sweetened condensed milk, then powdered sugar until smooth. Shape into 1-inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip each into melted candy coating; let excess candy coating drip off. Place on wax paper lined baking sheets; let stand or chill until firm. Store covered at room temperature or in refrigerator. Makes about 12 1/2 dozen.
Mix dissolved yeast, water and cooking oil well together and add to flour and salt. Cover and let set in hot water for 5 minutes. Then divide the dough and put on 3 (12-inch) pizza pans. Cover and let set for at least 2 hours in a warm place to raise. Prebake crusts on bottom shelf at 425° for 4 to 5 minutes.
Saute celery and onion in butter. Add soup, diluted with broth, soy sauce, Tabasco and chicken. Simmer 15 minutes. Put in casserole and cover with noodles and almonds. Bake at 350° for 20 minutes.
Peel and cut potatoes into small pieces. Boil until soft. Drain and spice according to taste. Hard-boil eggs. Peel and slice. Chop onions, celery and peppers. Place all ingredients into large bowl. Add mayonnaise and mix together.
Prepare roasting bag as directed. Place steak in center of bag. Arrange vegetables around meat. Mix soup and water. Pour over and around meat. Close bag and bake one hour in 325° oven.
In 4-quart saucepan, combine all ingredients. Simmer over low heat for 30 minutes. Remove cloves and cinnamon sticks. Serve hot. Yields 24 cups (1/2 cup) servings.
Preheat oven to 300°. Grease well and flour two round 8-inch layer cake pans. Sift together the flour, salt, soda and cinnamon; set aside. Combine sugar, oil and eggs; beat 2 minutes. Gradually add flour mixture. Beat at low speed for 1 minute. Add grated carrots and chopped nuts. Bake for 1 hour and 10 minutes.
Arrange chicken in buttered 9 x 12-inch casserole dish. Mix soup with sour cream and pour over chicken. Use just enough stuffing mix to cover top of casserole and sprinkle poppy seed over this. Pour melted butter over this and bake for 35 to 40 minutes at 350°. Serves 6 to 8. (Can make a day ahead and refrigerate.)
Mix flour, brown and white sugars, nutmeg, salt and oil. Reserve 3/4 cup. Add nuts and cinnamon to reserved portion for topping. To first mixture add buttermilk, soda, and beaten egg. Pour mixture into greased 9 x 13 inch pan. Bake at 350° for 30 minutes.
Melt butter and sugar in a saucepan. Add other ingredients and mix well. Bake in greased and floured 9 x 13-inch pan at 325° for 25 to 30 minutes.
Preheat oven to 375°. In large bowl, combine first 6 ingredients. Stir until evenly mixed. Make well in center; set aside.
Lay chicken in greased shallow baking dish. Sprinkle with salt, pepper and garlic powder. Beat egg yolk with honey and brush on chicken.
Cream the shortening, sugar and eggs until fluffy. Add the bananas, vanilla, salt, soda and flour. Mix lightly and pour in loaf pan, greased on the bottom only. Bake in a 350° oven for 30 to 35 minutes.
Wash chicken and place in a large bowl with an airtight lid. Pour dressing and soy sauce over chicken and seal with lid. Mix well and marinate in the refrigerator for 4 hours or overnight. Remove chicken and place in an oven proof-baking dish. Pour some of the marinade on the chicken pieces. Bake at 350° for 1 hour and 15 minutes.
Put the bread in bottom of dish. Saute onion and mushrooms in margarine and pour over bread. Mix the sausage, cheeses and flour together; sprinkle on top of meat. Mix the remaining ingredients; pour over mixture. Cover and chill. Eight hours later, remove from refrigerator and let stand 30 minutes. Bake at 375° for 35 minutes or until set. Let stand 10 minutes and serve.
Brown ground beef in saucepan, stirring until crumbly. Drain. Add soup, brown sugar, catsup and onion. Mix well. Fold in beans and bacon. Spoon into a 2-quart casserole dish. Bake, covered, at 350° for 30 minutes or until heated through. Yields 6 servings.
Mix the first 4 ingredients; cook until thick. Add the jello and cool. Fold in the berries. Pour into pie shell. Let set up in refrigerator.
Heat oven to 400°. Line 12 muffin cups with paper baking cups or grease 12 cups. In a large bowl, combine all ingredients except sunflower seeds. Stir by hand until dry particles are moistened. Divide evenly in 12 cups (cups will be full). Sprinkle with sunflower seeds. Bake at 400° for 25 to 30 minutes or until a toothpick in center comes out clean. Cool 5 minutes. Remove from pan. Serve warm or store in refrigerator.
1st Layer: Mix flour, margarine and pecans thoroughly in greased 13 x 9-inch pan. Bake 15 minutes at 350°. Cool.
Preheat oven to 350°. Grease shallow 3 quart casserole. In 10 inch skillet, melt margarine or butter over medium heat - add shallots and cook 5 minutes or until tender, stirring occasionally. Remove skillet from heat and stir in spinach, nutmeg, 1/4 tsp. salt and 1/4 tsp. pepper.
Preheat grill to medium heat. In small dish, combine garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash into a paste using back side of a large spoon. Add lime peel. Wash hands.
Line a 9 x 13-inch pan with rolls. Place sausage on top of rolls. Next, sprinkle cheese. Beat eggs, milk, salt and pepper, dash of oregano and green pepper together. Pour over top. Bake at 425° for 20 to 25 minutes, until slightly brown.
Combine butter, peanut butter, sugars, egg and juice and rind together in a bowl. Beat vigorously until mixture is smooth, light and fluffy. Combine sifted flour with the soda and salt. Sift again and add to the first mixture slowly until all is added. Add the chopped nuts. Knead dough with hands until smooth. Pack firmly in two bars. Wrap in waxed paper. Place in refrigerator. Chill until firm. Cut in 1/8-inch thick slices. Place on greased baking sheet. Bake in a 400° oven for 8 to 10 minutes or until done. Makes 6 dozen.
Combine flour, salt and shortening. Chop fine. Beat egg in same cup shortening has been measured and add vinegar to the egg. Fill with cold water to make 1 cup. Add all 3 to flour mixture and combine using hands. Makes 3 (2-crust) pies.
Dissolve yeast in warm water in large bowl. Add sugar and shortening, egg, salt and half of flour. Mix until smooth. Stir in remainder of flour to make soft dough. Place in greased bowl. Turning to grease top. Cover and let rise 1 hour or until doubled in bulk.
In 2-quart saucepan, combine sugar and syrup. Bring to a boil, stirring constantly, until it is a stringy consistency. Remove from heat. Add peanuts. Place back on heat and cook until light brown. Remove from heat again and add butter, vanilla and baking soda. Quickly spread on buttered cookie sheet, thinly. Cool and break up.
Cream butter. Gradually add sugar; beat until light and fluffy. Combine flour and salt; gradually add to creamed mixture. Blend well. Roll out dough on a lightly floured surface to 11 x 17-inch rectangle 1/2-inch thick. Cut into 1-inch squares or diamonds. Transfer to cookie sheets. Prick cookies with a fork. Bake in preheated 300° oven for 25 to 30 minutes or until lightly browned. Remove immediately to wire racks to cool. Yields about 70.
Brown beef, onion and garlic in 1 tablespoon oil. Cook spinach and drain, reserving liquid. Add water to make 1 cup. Stir liquid, tomato and spaghetti sauces, salt and pepper into meat mixture and simmer 10 minutes.
Mix together all ingredients and spread on a greased sheet pan. Bake at 300° for 1 hour, stirring every 15 minutes. Add 1 1/2 cups raisins. Makes 6 servings.
Squeeze all the liquid out of the spinach. Stir all the ingredients in a medium size mixing bowl; mix well until thoroughly blended. Chill and serve with crackers or vegetable dippers.
Brown ground beef and drain. Cook bacon and brown it, then crumble it up. Mix all ingredients together in a large pot. Simmer for 30 minutes. Good with crackers or cornbread.
Heat green beans, soup, chicken and sage, stirring occasionally. Serve on noodles. Serves 4.
Sift the flour, sugar, baking powder and salt into a bowl. Blend in the butter. Add the water; mix lightly. Pat out into an 8-inch square pan. Cover with cherries, drained from a pint can. Sprinkle with 1/2 cup sugar. Pour the cherry juice on top. Bake for 40 minutes in the oven at 350°. Serve warm with the sauce which forms in bottom of pan spooned over. You'll love it!
Bring to boil the fruits, oleo, water and juice. Simmer 2 minutes. Let cool. Mix flour, soda, cinnamon, salt, eggs, nuts and vanilla. Add to cooled fruit mixture. Pour into angel food cake pan. Cook at 325° for 40 minutes or until done. Very moist and good.
Boil water and cook the California blend for 20 minutes. Drain and place in casserole dish. Place cheese in the mix, followed by the undiluted soup.
Mix ground chuck, both spaghetti sauces (dry and bottled), and tomato paste together. Add extra onions, chopped mushrooms and green peppers to taste, a little Oregano and enough water to get to thick, but spreadable consistency. Mix cheeses together. Spread one layer of meat mixture in bottom of large lasagna pan; top with layer of noodles, then layer of cheese mixture, then noodles, then meat, then noodles, then cheese. Bake at 350° for 30 - 35 minutes.
Mix all ingredients together and cook over medium heat until mixture comes to a boil. Allow mixture to cool and serve with your favorite chips.
Cook juices with cornstarch until thickened. Add marshmallows. Let cool. Whip the cream; slowly add sugar and vanilla, whipping until sugar is dissolved and just until stiff enough to hold its shape. Add fruit and juice mixture to whipped cream. Spread 1 cup layer of crackers in 9 x 13-inch pan. Add layer of apple mixture, crumbs and apple mixture. End with crumbs. Refrigerate until firm.
Bring first 4 ingredients to a boil in a double boiler. Cool. Fold in graham crackers, marshmallows, coconut and nuts. Put into a 9 x 9-inch pan. Refrigerate.
Combine eggs and sugar; beat well, about 15 minutes with electric mixer. Pour into well-greased and floured 10 x 15-inch cookie pan. Bake at 325° until done (light golden brown). Turn onto waxed paper and sprinkle with powdered sugar. Roll and let cool. Unroll carefully and spread with desired filling. Re-roll. To serve, cut in 1-inch slices.
Mix the cake mix with 2 eggs and butter. Spread in a greased 11 x 7-inch pan. Mix the remaining ingredients. Spread on top of cake mix mixture. Bake at 325° for 35 to 40 minutes. Cut into squares when cooled.
Mix first three ingredients together. Line pie plate with crushed vanilla wafers and pour preach mixture over and top with Cool Whip. Freeze in freezer overnight, till frozen, take out and serve.
Melt oleo in saucepan and add sour cream and soup. Add instant onions. Combine with cooked potatoes in crock-pot on low. Heat for at least 1 hour. Delicious.
Heat oven to 350°. Beat margarine and sugars until creamy. Add eggs and vanilla. Mix. Add flour, soda, cinnamon and salt. Mix well. Add oatmeal and raisins. Drop from teaspoon on ungreased pan. Bake for 8 to 10 minutes.
Cream the butter. Gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and beat well. Add oil and vanilla. Combine flour, soda and salt. Add to creamed mixture. Stir in oatmeal, cornflake crumbs, coconut and pecans. Shape dough into balls. Place on ungreased cookie sheets and flatten each ball with fork. Bake at 325° for 15 minutes. Remove from cookie sheet and cool on wire racks. Yields about 7 dozen.
Place sherbet in punch bowl and pour the ginger ale over it. You can begin serving immediately as the sherbet melts. You have 112 ounces of ginger ale and 65 ounces of sherbet, a total of 176 ounces. Divide the size of your cups into this and you'll know exactly how many servings you have.
Cut cheese into small cubes and melt with soup. Stir constantly. Add thawed broccoli, and heat until warm. Serve with tortilla chips.
Put cream cheese on bottom of microwave safe dish. Add chili next, then top with Velveeta cheese. Microwave on High 5 minutes. Dip with nacho chips.
Pat in 9 x 13-inch pan graham cracker ingredients. Add 2 cups coconut. Sprinkle over crust. Add Eagle Brand milk and spread over coconut. Bake 15 minutes, then broil until top is light brown. Cool.
Stir cherries and pineapple together. In a separate bowl, mix cake mix, sugar and pecans. Add on top of cherry mixture. Pour melted butter on top. Microwave 15 minutes on High. If not done, stir and microwave an extra 2 or more minutes. Serve with ice cream. You may substitute cherries with apples.
Heat olive oil in a large frying pan over medium heat. Add chicken and saut until no longer pink (about 5 minutes). Add peppers and onions and saut 5 more minutes, stirring as needed. Add Cajun seasoning and diced tomatoes. Cover and simmer until tender but vegetables are still crispy (about 5 more minutes). Serve over hot rice. Great with hot French bread and a green salad. Serves 4.
Simmer the first 3 ingredients in oil for 10 minutes. Drain. Blend 1/4 cup cold chicken stock with cornstarch. Stir. Heat remaining chicken stock to boiling and add cornstarch mixture. Stir until thickened. Combine everything except 1/2 package almonds. Turn into casserole. Cover and bake at 350° for 15 minutes. Add the rest of ingredients.
Cream butter until soft. Add sugars, while continuing to cream. Add eggs; beat well. Mix and sift flour, soda, spices and salt. Add with remaining ingredients. Mix well. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 400° for 10 to 12 minutes, until golden.
Preheat oven to 325°. Sift dry ingredients together. Set aside. Blend oil and sugar in electric mixer at medium speed for 5 minutes. Add eggs, one at a time, and beat well. Add dry ingredients to oil mixture and combine thoroughly. Add apples, pecans and raisins and blend well with spatula. Pour batter into a buttered and floured 10-inch spring-form pan. Bake for 1 to 1 1/2 hours or until an inserted knife comes out dry. Serve with caramel sauce and pecan ice cream.
Wash the sweet potatoes and prick them with a fork. Then bake them in a 350° oven for an hour. Remove from oven and cool. Remove skin, then cut up and mash. You should have 1 cup of mashed potato.
Cream together margarine and sugar. Add vanilla. Add 1 egg yolk at a time while beating. Add flour and sour cream alternately. Beat egg whites until stiff. Fold in cake batter. Cook in tube an for 1 hour and 15 minutes at 325°.
Mix all ingredients and pour into a small greased pan. Bake at 450° for 20 minutes.
Heat Seven-Up and pour over Jell-O. Stir until dissolved. Mix cream cheese with hot water until smooth. Add cream cheese mixture and remaining ingredients together. Pour into a refrigerator bowl and chill several hours. Serve on lettuce bed and garnish with cherries, if desired.
Cut cucumber into thin slices. Mix together dressing mix and cream cheese. Spread on bread slices. Next place a cucumber on each slice. Sprinkle dill weed on top of cucumber.
Layer vegetables in above order in large serving bowl. Mix hamburger with tomato sauce and seasoning. Pour over vegetables. Top with tomatoes, cheese and Fritos. Mix all just before serving.
Mix baking mix, water and cheese until soft dough forms. Beat vigorously 20 strokes. Smooth dough into ball on well floured cloth-covered board. Knead 5 times. Roll 1/2-inch thick. Cut with floured 2-inch cutter. Cut each round into fourths. Place wedges in ungreased 9 x 9 x 2-inch pan. Mix butter and parsley; spoon over wedges. Sprinkle with paprika, if desired. Bake at 450° until lightly brown, 10 to 12 minutes.