HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients into a large mixing bowl. Add shortening, buttermilk and mashed bananas. Mix until all flour is dampened. Beat at low speed 2 minutes. Add eggs; beat 1 minute. Turn batter into two 9-inch pans. Bake 30 to 35 minutes at 350°.
Core and wash peppers. Place in water to cover and boil 5 to 10 minutes; drain. Prepare dressing bread. Stuff peppers with dressing bread. Mash tomatoes and place on stuffed peppers. Use the tomato to pour over and around peppers. Bake at 350° until done.
Beat eggs with fork; stir in oil, vanilla and rind. Blend in sugar until thickened. Measure flour; blend in flour, baking powder and salt. Mix well. Drop by teaspoon 2 inches apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake at 400° for 8 to 10 minutes.
Bring raisins and water to a boil; turn down heat and simmer about 5 minutes and cool. In a large bowl, cream margarine, sugars and eggs. Add soda mixed in 1/3 cup of raisin juice, flour, oatmeal, nutmeg and vanilla. Stir in chocolate chips and raisins. Drop by teaspoon on greased cookie sheet and bake at 350° for 12 minutes.
Combine all ingredients. Cut loaf of French bread in half lengthwise. Spread meat mixture evenly over top of buttered bread. Wrap with foil around bread, leaving top (meat), uncovered. Bake at 350° for 25 minutes. Garnish with cheese strips. Bake for 5 minutes longer. Unwrap and cut in slices.
Peel celery roots and potatoes. Cut both into equal size quarters. Boil until soft. Drain and place in mixing bowl. Add butter, buttermilk and half of the cream. Mix until smooth. Season with salt and pepper to taste. Serve this instead of regular mashed potatoes for a new twist!
Punch holes in cooled cake. Pour hot jello over cake. Cool in refrigerator. Slice strawberries; use on top of cake. Add a layer of Cool Whip, then add whole strawberry on top. A refreshing cake for summer.
Stir together all ingredients. Cook all day in crock-pot on medium heat. Delicious with rice or creamed potatoes.
Mix all ingredients. Bake at 350° for 40 to 45 minutes. Serves 8.
Combine fish and rice; mix well. Stir in defrosted soup (add more soup if you like things moist). Pour mixture into buttered baking dish. Sprinkle with bread crumbs and dot with butter. Bake for 30 to 40 minutes at 350°.
Put on low fire or double boiler first three ingredients until melted. Remove from heat. Add pecans and mix well. Add marshmallows; stir gently until all marshmallows are coated. Drop by tablespoon on waxed paper; chill for 1 to 2 hours.
Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Add the vanilla. Pour mixture into a buttered pan. Mark into squares and set aside to cool. Nuts and/or coconut can be placed in the bottom of the buttered pan before pouring in the taffy.
Break the angel food cake into bite size pieces. Put into bottom of trifle cake bowl. Put layer of strawberries, peaches and blueberries. Put instant pudding on that. Do two layers of this. Then finish off with Cool Whip. Garnish with kiwi. This is a low calorie dessert.
Boil chiles and tomatillos for 5 minutes. Cut up the meat in small chunks. Brown until done in a large skillet with lard. Blend chiles, tomatillos, garlic, 1/2 cup water and salt. Pour blended mixture over meat and bring to a boil. Simmer for 5 minutes.
Cook frozen beans per directions on package; drain (or use French-style in can and drain). Combine cooked frozen or canned beans, mushroom soup, pimiento and lemon juice. Turn mixture into a 1-quart casserole. Bake, uncovered, in a 350° oven for 35 minutes. Sprinkle with French fried onions. Also can mix onions in casserole if you like, too. Continue baking, uncovered, about 5 minutes more or until onions are heated through. This will serve 6 people.
Fry hamburger meat and drain well. Add onions, bell peppers and celery. Blend well. Add half of tomato juice and all tomato paste. Slowly cook for 25 minutes. Add all herbs, salt, black pepper and rest of tomato juice. Add enough water to thin out. Turn heat to low and stir regularly. Let cook for approximately 35 minutes. Watch carefully; don't let stick.
Mix all ingredients in a bowl. Mix well; then place in a greased pan with cover. Let cook over hot fire for 15 minutes. Allow to steam. Extra good!!
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.
Layer ingredients in a 9-inch square pan as listed from top to bottom in order. Bake in a 325° oven for 25 minutes. Cool thoroughly before cutting into squares.
Blend together	the ingredients. If too moist, add a little powdered sugar; if too dry, add a little corn syrup and peanut butter. Roll mixture into small size balls. Place ball into center of the miniature size cupcake papers. Melt chocolate and pour into	cups to fill.	May need to add some paraffin wax to chocolate (size of a walnut). Yield: approximately 50 cups.
This recipe makes 2 good-sized platters. I usually only make 1/2 of the recipe.
Grease pan. Preheat oven to 350°. Mix all ingredients until blended. Spread in pan and bake for 20 to 25 minutes until golden brown. Cool. Cut into pieces.
Add tomatoes, onions and green pepper to your favorite salsa. Mix all together before serving. Everyone will love it.
In casserole, place 1 layer sliced raw potatoes, 1 layer sliced onion, 1 cup cooked rice and 1 layer hamburger. Season each layer with salt. Pour in tomatoes. Bake 1 hour at 350°.
Prepare cake from first 5 ingredients. Bake in oiled and floured 9 x 12-inch cake pan for 45 minutes. When cool, frost.
Cut chicken into large pieces. Mix eggs, milk oregano, parsley, salt and pepper. Dip chicken pieces into egg mixture, then roll in bread crumbs. Pan-fry chicken in lightly oiled pan for 2 minutes each side. Place in 13 x 9-inch baking dish. Sprinkle with Romano cheese and bake at 400° for 5 minutes.
Remove peels from cooked sweet potatoes. Cut potatoes in half lengthwise. Melt the butter or oleo in a large frying pan. Add sugar and stir until it melts. Add water and bring to a boil. Lay sweet potatoes in syrup and cook slowly, turning slices so both sides brown evenly.
Wash and remove eyes from the potatoes. Place in medium size serving bowl or small casserole. Microwave 10 minutes. Check for doneness. Using a fork and sharp knife, slice the potatoes in the serving bowl. Add all other ingredients and continue cutting through the potatoes with knife and mixing with the fork until a nice chunky, "buttery" look is achieved. (It happens very quickly.) Roundly shape the top a little and garnish with paprika and parsley flakes. Serves 2.
Mix together real good and roll into 2 to 3 rolls. Wrap in aluminum foil with shiny side toward meat. Refrigerate for 24 hours. Punch holes in bottom of rolls with fork. Place on rack in baking pan. Bake at 325° for 1 1/2 hours.
Brown ground beef; drain well. Place 1/2 noodles in casserole dish. Layer ground beef, Ricotta cheese, spaghetti sauce and shredded Cheddar cheese, then another layer of noodles, Ricotta, ground beef, sauce and Cheddar cheese. Cook at 375° for 45 minutes until bubbly. Serve with French loaf bread.
Wash salmon inside and out. Be sure to wash away blood in the spinal vein on the inside. Scrape the outside of the salmon under running water to wash. Dry the salmon inside and out.
Pick over crab meat. Remove crust from bread and break bread into small pieces. Mix bread with beaten egg. Add remaining ingredients. Form into cakes and saute quickly in a small amount of fat. (Cakes can also be broiled.) Serves 6 people.
In a covered container, shake cornstarch and water for 30 seconds; set aside. In wok or large skillet, heat oil. Saut chicken, garlic and onions until chicken is browned. Add broccoli, peppers and sauces until mixture thickens by stirring contents. Serve over rice.
Beat eggs until foamy. Add sugar, oil and vanilla; beat well. Sift dry ingredients together. Add zucchini, dry ingredients and nuts to mixture. Pour into greased and floured pans (1 tube pan or 2 loaf pans). Bake at 350° for 1 hour or until toothpick comes out clean.
Layer potatoes, then carrots in bottom of crock pot. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce and pour over all.
Mix flour and sugar; add beer. Pour into well-greased Bundt pan. Bake at 350° for 50 minutes. Brush with melted butter and bake 10 more minutes. Serve hot.
In a pot, bring 3 cups of water to a boil. Add vinegar and salt. While this is boiling, in another saucepan, melt butter and caramelized sugar, then add onion, garlic, jalapeno pepper, honey and turkey. Stir. Add this mixture to boiling water along with greens and cook 15 to 20 minutes until greens reach your desired tenderness.
In a large skillet, brown ground beef and break into small pieces. Carefully drain off fat and let cool. Tear lettuce into bite-size pieces in a large bowl. Then add the onion, tomato, cheese and the ground beef. Mix well.
Combine dry ingredients in large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas and spoon into three 9-inch well-greased and floured pans. Bake at 350° for 25 to 30 minutes and remove to cool completely.
Add butter, remove from fire and cool slightly. Add beaten egg yolks, rind and juice of lemon; mix well.
Heat oven to 350°. Empty soup into 1 quart casserole dish. Mix in milk. Put potato chips between sheets of wax paper. Crush chips with a rolling pin. Repeat until you have 1 1/4 cups crushed chips. Drain tuna and add. Also add 1 cup of potato chips and peas. Mix gently. Sprinkle top with remaining one-quarter cup chips. Bake 25 to 30 minutes. Makes 3 to 4 servings.
Preparation: Wash and remove any wilted outside leaves. Shred or cut into wedges.
Heat oven to 450°. Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder, brush over warm biscuits before removing from cookie sheets. Serve warm. Yields 10 to 12 biscuits.
In medium bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add milk and egg, stirring until moistened. Set aside.
Put cornflakes in a greased bowl. Bring to a boil white sugar and white syrup. Add peanut butter. Mix well and pour over cornflakes. Stir and drop by teaspoon on waxed paper. Cool.
Sift dry ingredients twice. Make a well in dry ingredients, add oil, eggs, strawberries and mix. Add nuts. Pour mixture into 3 (greased and floured) loaf pans. Bake at 350 degrees for 1 hour.
Mix honey and mustard together. Cut each breast in half. Coat breast in honey and mustard mixture. Dip in bread crumbs. Bake on an aluminum foil lined baking sheet at 350° for 20 to 25 minutes.
Combine pineapple, 1/2 cup sugar and salt. Bring to boiling point. Add cornstarch that has been dissolved in water. Cook until thick and clear; remove from fire. Combine egg whites and first 1/4 cup of sugar. Beat until dry and stiff. Gradually add the other 1/4 cup of sugar and beat until sugar is dissolved. Fold pineapple mixture, that is still warm, into egg mixture. Add lemon juice.
Salt and pepper black ribs to taste. Place in "roast-in-bag" (hole in top), wrapped in heavy foil. Put over coals and cover with big pot. Heat for 45 minutes. Take out of bag, then grill with basting of mustard sauce on both sides. Place back in foil and heat on back of grill until ready to serve.
Combine egg and water; combine Parmesan cheese and bread crumbs. Dip meat into egg mixture, then into Parmesan cheese mixture. In a large skillet, brown coated meat in oil. Transfer to a greased shallow casserole. In same skillet, cook onion until soft. Stir in salt, pepper, sugar, marjoram and tomato sauce. Simmer 5 minutes. Pour over meat. Cover and bake 1 1/4 hours at 350°. Uncover and top with cheese slices. Bake until cheese melts.
Very easy!! Make 3 slices across the top of chicken. Pour the soy sauce over the chicken, using approximately 1/2 to 1 cup of soy sauce. Sprinkle a good amount of garlic powder over the top. Let sit for 15 to 20 minutes. Best if barbecued on gas grill. Also can broil.
Melt marshmallows in butter. Add about 6 to 7 drops of green food coloring. Pour over cornflakes. Mix thoroughly. Form 1 teaspoon in a leaf shape on butter-greased wax paper. Dot with 3 red candies. (Bowl may be kept over a pan of hot water.) Cool on wax paper and keep in a cool place about 2 days.
Cook sweet potatoes in boiling water until fork easily pierces potatoes. Cool slightly; remove skins and place into large mixing bowl. Mix with mixer until smooth. Stir in butter and sugar. Beat in eggs one at a time. Mix in nutmeg, salt and evaporated milk. Pour into unbaked pie shells. Place on cookie sheet and bake at 425° for 20 minutes. Lower heat to 325° and bake 30 to 45 minutes longer or until knife inserted in comes out clean.
Over medium heat, saute chopped garlic, onion and soy sauce in oil until lightly browned. Add stew meat and brown lightly. Add milk and curry powder. Cook for 10 minutes. Add honey and cumin. Stir. Reduce heat to low and add remaining ingredients. Continue to cook on low heat for 2 hours. Serve over rice. Serves 4 to 6.
Dip chicken in melted margarine and roll in crushed chips. Sprinkle with garlic salt and place in buttered pan, skin side up. Bake at 350° for 1 hour or until tender.
Mix all ingredients and spread in greased 5 x 9-inch loaf pan. Bake 2 hours at 250°.
Cook onion, oil and water until onion is tender. Add other ingredients and simmer for 20 minutes. This will keep for a long time if refrigerated.
In a large bowl, mix all the dry ingredients. Add eggs, oil, carrots and vanilla. Stir in the pineapple, coconut and 1/2 cup nuts. Bake in a greased and floured 13 x 9-inch pan at 350° for 50 to 60 minutes.
Whip cream cheese in medium mixing bowl until smooth. Slowly add marshmallow cream, whipping after each addition. When this is smooth, add Cool Whip and whip until smooth. Serve with fresh fruit.
Peel and cut up apples. Put in pie pan. Put salt, flour, sugar and spices in a bowl. Melt butter in saucepan and pour over mixture in bowl. Mix with fork. Spoon mixture over apples in pan, covering completely. Bake at 375° for 35 minutes or until apples are soft. Serve topped with vanilla ice cream or whipped cream. Serves 8.
Mix peanut butter, sugar and butter; form into balls. Place on wax paper. Melt chocolate chips; add 1 teaspoon vegetable oil. Using toothpicks, dip balls in chocolate; let dry on wax paper.
Heat oven to 350°. Line muffin pans with paper baking cups (2 1/2-inches). In a medium saucepan, melt corn oil spread. Remove from heat. Stir in sugar.
Combine all ingredients except croutons and cheese. Cook until onions are soft. Serve in soup bowls topped with croutons and cheese.
Drain the dill pickles. If small, slice in half across; if bigger, quarter them. Put back in jars. In a saucepan, bring the sugar and vinegar to a good boil. Pour over the pickles right away. Put lid on and let stand until cool, then refrigerate. The pickles get nice and crisp and are ready to eat in a day or two.
Cut up cabbage real fine. Put in bottom of baking dish. Cook hamburger in skillet until brown. Mix tomato soup and 1/2 soup can of water; add to ground beef mixture. Pour over cabbage. Bake at 350° for 35 minutes.
In a bowl, dissolve bouillon cube in boiling water. Add beaten egg, bread crumbs, dry powdered milk, onion, salt and basil. Add beef and mix well. Pat mixture into loaf pan or shape into loaf in shallow baking dish. Bake at 350° for 50 to 60 minutes. Makes 4 to 6 servings.
Place meat in 24 x 18-inch foil or roasting pan. Top with onion soup and mushroom soup. Place carrots and potatoes around. Sprinkle with water and seal the foil. Cook for 1 1/2 to 2 hours at 450°.
Sift together flour, soda, baking powder and salt. Beat sugar, shortening or butter, eggs and vanilla and lemon flavoring. Beat 2 1/2 minutes on high speed. Turn to low speed. Add flour mixture and buttermilk. Beat about 2 1/2 minutes. Bake in tube pan for 1 hour at 350°.
Mix first 7 ingredients in bowl; shape into small round balls. Mix sugar and cinnamon in a separate bowl. Roll each ball of cookie dough in sugar and cinnamon, then press lightly onto cookie sheet. Bake at 400° until brown.
Mix all ingredients together and pour into a dish or mold; chill. This will freeze well.
Beat sugar into eggs gradually. Stir in next 6 ingredients. Pour into pie shell. Bake at 325° for 40 minutes.
Combine first 7 ingredients; mix well and shape into 1-inch balls. Combine 16 ounce can cranberry sauce in large saucepan and heat thoroughly. Add meatballs; cover and simmer 50 to 55 minutes or until done. Add remaining can of cranberry sauce; heat thoroughly. Transfer to chafing dish and keep warm. (I heat and serve mine in a crock-pot.)
Mix the ingredients. Drop by teaspoonful into powdered sugar. Roll in powdered sugar. Bake on ungreased baking sheet at 325° for 10 to 15 minutes or until set.
In a large skillet, put the rice, 5 cups water, butter, onion soup mix, chopped onion, mushrooms, beef bouillon cubes and garlic powder. Cook over medium heat for 30 minutes, or put in a 9 x 13-inch glass dish and bake in oven at 350° for 30 minutes. After rice is tender, remove from heat and put in 2 tablespoons Gravy Master, which will make the rice dark. Rinse large package of bean sprouts under hot water, then add to rice mixture and mix. Add in bamboo shoots and pineapple (drained) and cherries, if desired.
Mix sugar, syrup and margarine. Add eggs and pecans. Fill unbaked pie shell with mixture and bake at 400° for 10 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons butter until smooth. Add the next 4 ingredients and mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Put 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush top with reserved 1 tablespoon butter and sprinkle with crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown.
Cook macaroni; drain and rinse. Place in large bowl. Add cucumber, green pepper and onion; mix well. Combine mayonnaise, sour cream, milk, salt and pepper. Blend well. Pour over macaroni and toss until well coated. Add egg. Refrigerate, covered, for several hours. Garnish with pepper strips and cherry tomatoes and serve.
Puree all ingredients but onions in blender or food processor. Serve cold with onions and extra yogurt as garnish.
Stir and heat honey and peanut butter in large saucepan until melted. Remove from heat and add oatmeal, raisins, carrots and coconut. Mix well. Put in a 9 x 13-inch baking pan. Press together firmly. Cut into squares.
Mash tomatoes.	Add water, cucumber and onion. Blend in French dressing and mint leaves. Chill thoroughly. Serve in a flat soup plate with 2 ice cubes in each portion.
Beat together and pour in ungreased 9 x 13-inch cake pan. Bake 25 to 30 minutes at 350°.
In mixer bowl beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour in prepared crust. Chill for 3 hours. Top with your favorite fruit.
Cream shortening. Add sugar and beaten egg and cream well. Add vanilla and milk. Sift dry ingredients and add to first mixture. Thoroughly chill. Toss 1/4 of dough on floured board and roll as thin as possible.
In a large bowl combine flour, sugar, baking powder and salt. Add milk, egg and butter. Mix just until moistened. Batter will be lumpy. Gently fold in blueberries. Spoon batter into 12 greased or paper lined muffin tins. Bake at 400° for 25 minutes or until tops spring back when lightly brown.
Beat with mixer. Put in pan. Chill 1 hour. Melt chocolate chips on top. Chill again.
Cook potatoes in boiling salted water until tender. Drain. Mash potatoes in large bowl with electric mixer. Add softened cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth. Spoon into lightly greased baking dish. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes. Serves 8 to 10.
Combine first 4 ingredients. Stir in cooked macaroni, vegetables and olives or relish. Drain the chicken. Mash with fork and stir in. Leftover cooked chicken is even better. Chill 4 hours and serve.
Place raisins and water in a medium saucepan; bring to a boil. Cover; remove from heat and let stand 5 minutes. Drain raisins, discarding water. Combine flour and next 3 ingredients, stirring well. Set aside. Combine applesauce and next 3 ingredients in a large bowl. Add flour mixture to applesauce mixture, stirring until blended; fold in raisins. Pour batter into a 13 x 9-inch pan coated with cooking spray. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and let cool completely on wire rack. Yield: 12 servings.
Preheat oven to 400°. Soften yeast with sugar in 1/4 cup lukewarm water. Beat the eggs. Add the lukewarm milk; add yeast and sugar mixture. Add half the flour, then mix thoroughly. Add the melted shortening and beat well. Add balance of flour or enough to make a soft dough.
Grind nuts, cranberries, oranges and celery. Make jello and add all other ingredients. Chill.
Cream butter, peanut butter and both kinds of sugar together. Beat in egg and vanilla. Sift together flour, baking soda and salt. Blend into creamed mixture to make a dough. Preheat oven to 375°. Shape dough into 1-inch balls and place in ungreased 1 1/2-inch muffin tins. Bake at 375° for 8 to 10 minutes or until lightly browned. Immediately after removing cookies from the oven, press a miniature peanut butter cup into the center of each cookie until only the top of the peanut butter cup shows. Let cool for 10 minutes, then remove from muffin tins. Store in airtight containers.
Beat eggs, sugar and vanilla together. Sift together flour, soda, baking powder, salt and cinnamon. Add to egg mixture. Add apples and pecans. Pour into greased and floured tube pan. Bake 350 degrees 50 to 55 minutes.
Mix together in large bowl. Form into patties. Using a large skillet sprayed with Pam, cook until golden brown on both sides. Be sure to press and flip.
Make white sauce in a double boiler using the first 3 ingredients. Add remaining ingredients. Cook until cheese melts, stirring occasionally.
Melt butter and mix with crushed Ritz crackers. Mix milk with pudding and beat approximately 2 minutes. Add softened ice cream and mix. Press 1/2 of the crackers in 9 x 13-inch pan. Pour ice cream mixture on top of crust. Spread entire tub of Cool Whip on top of ice cream. Sprinkle rest of cracker crumbs on top and freeze.
Place thawed potatoes in a 13 x 9-inch baking dish. Combine the next 6 ingredients. Spread over the potatoes. Top with herb dressing that has been mixed with 1/4 cup melted butter. Bake at 350° for 1 hour.
Bind together with mayonnaise. Pile on halved English muffins. Broil 2 minutes.
Use 12-inch circle dish. Spread bean dip. Mix sour cream with 1/2 taco seasoning; taste, can add more. Spread over bean dip. Drain just a little of the salsa and spread over sour cream mixture. Sprinkle cheese over top and garnish with green onion.
Brown meat and drain well. Add in taco mix, tomato sauce, beans and picante sauce. Place a layer of tortillas in a 9 x 13-inch pan. Add half meat sauce mixture. Top with half of the cheese. Layer again with tortillas, meat sauce and cheese. Mix soup with milk until smooth and pour over top. Bake at 350° for 45 minutes.
In a medium bowl, mix lightly but thoroughly the beef, crumbs, Worcestershire sauce and pepper. Shape into 4 oval patties. Enclose a cheese stick in each patty, covering cheese completely. Brown patties in a little butter in a 10-inch skillet. Remove meat and add broth and water to skillet. Bring to a boil. Return patties and surround with onions. Cover and simmer over low heat for 20 minutes. Remove meat.