HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar, add eggs one at a time. Add flour, bananas and pecans. Bake at 350° for 50 to 60 minutes in loaf pan.
Cook bacon and drain. Combine all ingredients in a bowl, except bread and bacon. Crumble bacon and add to mixture, then set aside. Cut crusts from bread slices on all sides. Spread each slice generously with cheese mixture. Cut each slice into 3 strips. Place on baking sheet; cover and refrigerate 30 minutes. Bake at 350° for 7 to 10 minutes. Serve hot.
Mix cake according to directions on package. Fill paper cupcake liners 2/3 full.
Cut sausage into quarters. Brown sausage. Drain grease in skillet with butter. Brown bell pepper and onion (cut up small). Drain juice from Ro-Tel tomatoes. Add enough water with juice to make 3 cups. Add all ingredients. Bring to a boil. Add seasoning to taste before boiling, then add rice. Bring to boil again. Cover and simmer for 20 minutes. Remove from heat. Let sit for 5 minutes.
Place rolls close together in pan. Combine other ingredients and spoon over rolls. Bake in 400° oven for 20 minutes.
Spread potatoes in greased casserole dish (9 x 13-inch). Salt and pepper to taste. Saute onion in margarine. Add soup and sour cream; mix well and spread on top of potatoes. Top with grated cheese. Bake at 375° for 45 to 50 minutes.
Thaw loaf and let rise until double its size. Mix together melted butter, sugar and cinnamon. Pinch off golf ball size dough. Roll in mixture. Place in ungreased loaf pan. Continue until dough is gone. Bake at 350° for 25 to 30 minutes. Flip onto serving plate. Enjoy.
Mix the first 5 ingredients in a large bowl. (You can use food processor to grate carrots and apple.) Stir in next 5 ingredients. In a separate bowl, beat the eggs, vanilla and oil. Stir into flour mixture just until combined. Spoon into well-greased muffin cups, filling almost to top. Bake at 350° for 20 minutes.
Heat oil in 12-inch skillet or Dutch oven over medium-high heat until hot. Add pork chops; cook 2 to 3 minutes on each side or until browned. Remove pork chops from skillet. Add 1/2 cup of the pineapple liquid, brown sugar, salt and cinnamon to skillet; blend well. Reserve remaining pineapple liquid. Add sweet potatoes to skillet; turn to coat with liquid. Add pork chops. Bring to a boil; reduce heat to low. Cover; simmer 15 to 25 minutes or until potatoes are tender. Stir in bell pepper and pineapple chunks. Cover; simmer an additional 5 minutes. Transfer pork chops to warm platter.
Combine all ingredients in saucepan, except lemon slices. Cover and simmer 20 minutes; remove spices with slotted spoon. Serve hot with lemon slices. Serves 6.
Melt butter and brown onion and barley. Mix with other ingredients in 1 1/2-quart casserole. Bake 1 hour at 350°, stirring occasionally.
Combine first 4 ingredients. Cool. Add remaining ingredients. Mix well. Let rise until double in bulk. Stir down and put into 2 well-greased bread pans or 1-pound coffee cans. (Dough will be bubbly.) Let stand about 10 minutes. Bake at 350° for 45 minutes.
In a large roasting pan, pour some oil and add potatoes, onions and spices, a little at a time; stir often to coat with spices. Top with cheese. Add water around the edges. Cover pan with foil. Cook in 350° oven for 1 hour. When potatoes are cooked, take foil off and brown under the broiler.
Mix together the ketchup and brown sugar. Wrap chestnuts with bacon and hold together with toothpicks. Bake 1/2 hour to 45 minutes on broiler pan (so grease will drip down) until bacon is done. Dab on paper towel to rid of excess grease. Place in baking dish. Spoon ketchup mixture over all (trying not to get all over toothpick). Bake 1/2 hour at 350°.
Roll out rolls onto a cookie sheet. Use both cans. Bake 10 to 12 minutes and cool. Mix cream cheese, mayonnaise and Ranch dressing and spread over cooled dough. Cut up raw vegetables into small pieces and spread over mayonnasie mixture. Top with shredded cheese.
In large skillet, heat the oil over medium-high heat. Add the onion; saut for 8 minutes or until the onion is lightly browned.
Heat oven to 375°. Spray a 9-inch square glass baking dish with a cooking spray. Combine macaroni, 1 1/2 cups Cheddar cheese, beans, tomatoes and peppers; mix well. Spoon into prepared dish. Sprinkle with remaining Cheddar cheese and Parmesan cheese. Bake 25 to 30 minutes or until heated through. Let stand 10 minutes before serving.
Grease bottom only of square 8 x 8 x 2-inch baking dish. Mix brown sugar, margarine, egg and vanilla. Stir in flour, oats, baking powder and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave on High (uncovered) for 4 minutes; turn dish a quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2-inch squares.
Combine all ingredients in saucepan. Bring to a boil over medium heat. Stir constantly. Pour into 1-quart casserole. Cover with plastic wrap directly on surface of hot pudding. Chill for 30 minutes. Remove plastic wrap. Sprinkle with more cinnamon, if desired.
Heat oven to 350°. In large mixing bowl, cream margarine with granulated and brown sugars until well blended. Add eggs and vanilla and beat well. Stir together flour, cocoa and baking soda. Gradually add to margarine mixture, beating until well blended. Stir in chips.
Cook potatoes, mash or whip until smooth. Add the rest of ingredients except butter. Put in a greased casserole. Dot with butter. Cook at 350° for 40 minutes or until heated through. I find this recipe great for Thanksgiving or Christmas. Can be made ahead a couple of days or frozen.
Bring Jell-O, pudding and water to boil. Stir occasionally. Let cool. Add Cool Whip. Add strawberries. Mix well. Cool.
Beat together sugar and applesauce. Add eggs, bananas, sour cream and vanilla. Add flour, baking soda and salt; stir until moistened. Pour into sprayed (or greased and floured) pan. Bake at 350° for 50 to 60 minutes. Don't overbake. Use toothpick test. Store in refrigerator.
Grease a bowl. Crumble in biscuits, pour hot water over and mash thoroughly. Add remaining ingredients. Start baking in oven at 350°. Turn down temperature and cook about 30 minutes. Don't cook too hard. (Mixture will shake in the pan.)
Put a large pot/pan with water in the oven and turn the temperature to 325°.
Use tuna fish or dried beef. Mix all of the above by hand. Shape into ball or mold of your choice. This is good with crackers.
Cream together the cream cheese and maple syrup. Add dates, pineapple, coconut, nuts and Cool Whip. Mix together and chill.
Cook spinach according to package directions, omit salt until later depending on how well the bread crumbs are seasoned. Drain well. Combine all other ingredients and transfer to a buttered casserole. Bake at 350° for 20 minutes, or until bubbly. Serves 8.
Peel potatoes and cut into thin slices, but not all the way through. Place potatoes in a microwave-safe dish. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave on High for 10 minutes, rearranging potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes on High until cheeses are melted and potatoes are soft. Sprinkle with salt.
Mash potatoes and add to all the other ingredients. Roll into 2-inch balls, then roll into corn meal until coated. Fry in small amount of oil, turning often until all sides are browned. Top with favorite white sauce or melted cheese and serve.
In a saucepan, mix sugar, water and cocoa. Bring to a boil. Boil 3 minutes. Remove from heat and blend in butter. Cool overnight. Place the chocolate mixture in bowl of electric mixer. Add eggs and vanilla. Sift together remaining ingredients. Gradually add to mixing bowl. Grease and flour a 9-inch spring-form pan. Pour batter into pan. Bake in 350° oven for 70 minutes or until done. Cool thoroughly. Remove from pan. Slice irregular top away and dry to provide crumbs for decoration. Slice cake in 3 equal layers. Place bottom layer on cake plate. Brush top lightly with kirsch (wild cherry liqueur).
Grease and flour tube pan. In small bowl mix walnuts, raisins, marshmallows and semi-sweet chocolate. In a large bowl, combine remaining ingredients and blend on medium speed for 2 minutes. Pour into pan. Bake at 350° for 50 minutes. Cool for 15 minutes, then remove from pan.
Seed peppers and chop coarsely. Place 1/2 pepper and 3/4 cup vinegar in food processor on high until smooth. Repeat with rest of peppers and vinegar. Combine pureed peppers, red pepper, sugar and salt in large Dutch oven; bring to a boil. Add pectin. Cook, stirring often, for 30 minutes or until mixture sheets from a metal spoon. Quickly pour into sterilized jars with 1/2-inch headspace. Cover at once with 1/8-inch paraffin. Cover with metal lids.
Saute vegetables in butter or margarine. Add flour. Stir well to blend. Add broth and chicken tenders. Cook for 45 to 60 minutes, or until tender. You can add a handful of cooked noodles or rice. Freezes well.
Beat together sugar, eggs, vanilla and salt. Add oil; beat well. Add strained carrots and mix well. Add flour, baking soda and cinnamon. Beat 4 minutes. Add pineapple, walnuts and raisins. Pour into greased and floured loaf cake pan and bake at 375° for about 40 to 45 minutes.
Combine cauliflower, broccoli, onion and bacon in a bowl. In another bowl, combine mayonnaise, oil, vinegar and sugar. Pour the sauce over the vegetables and mix to coat. Let it set overnight in the refrigerator to mix flavors.
Mix well the pimientos that have been mashed, the pimiento juice, the cheese (crumbled fine), relish, mashed hard-boiled eggs, mayonnaise and seasonings. Cut crust from bread slices. Flatten each piece with hand or roller. Spread each slice with filling and place 4 stuffed olives in the center across the width. Roll each slice in waxed paper. Place in tight container and freeze. When to be used, take rolls out and slice into bite-size slices with electric knife. Let dry out on paper towels before serving.
Set aside 1 cup clam liquid. Boil potatoes until tender. Drain potatoes in a bowl and save 1/2 cup of the liquid. Fry onion; don't burn. Stir in clam liquid, 1/2 cup potato liquid and clams. Cook, covered, over low heat for 10 minutes.
Wash and dry chicken. Salt and pepper. Place, skin side up, in baking dish. Blend wine and soups together well. Add mushrooms, if desired. Pour over chicken. Cover and bake in 350° oven for 1 1/4 hours. Remove cover and bake for 10 more minutes. Place chicken on rice and mix chicken drippings with sour cream and heat on low until hot. Spoon over chicken and rice and pour in gravy boat on the side.
Combine crumbs and melted butter or margarine. Press mixture firmly on bottom of a 13 x 9 x 2-inch pan. Refrigerate to chill slightly.
Stir all ingredients together. Pour into unbaked pie shell and bake for 30 minutes in a preheated 350° oven. Makes 8 servings.
Spread peanut butter on each cracker. If you are using large marshmallows, cut each one in half with scissors and put 1/2 on each cracker. If using small, place 3 on each cracker. Place in microwave or under broiler and cook until marshmallow is soft.
Preheat broiler. Arrange muffin halves on rack in broiler pan. Spread each muffin with 1 tablespoon spaghetti sauce. Divide chicken and cheese evenly on muffins; sprinkle with red peppers. Broil 4 inches from heat for 3 minutes. Serve hot.
Brown flour in oil; add tomatoes, salt and pepper. Cook, stirring until smooth. Add water, cook until thick. If raw tomatoes are used, cook longer to be sure tomatoes are done. Add more sugar if too tart. Serve with hot biscuits, sausage or bacon.
Mix well, roll into small balls. Put on cookie sheet, mash with fork. Cook at 250° until light brown.
Combine flour, sugar, soda, salt and cinnamon in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, butter flavor, pineapple, 1 cup pecans and bananas. Spoon batter into three 9-inch round greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until a wooden toothpick inserted in comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
Combine all of the ingredients in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat. Cover and simmer for 30 minutes. Use as a basting sauce when grilling chicken, pork or beef. Yields 1 1/2 cups.
Put everything in casserole dish and put a lid on. Bake at 400° for 1 hour.
Sift flour. Add salt and baking powder. Blend in water and egg. Drop in hot fat by tablespoonfuls and fry until golden brown. Dust lightly with confectioners sugar. Serves 6.
In a large bowl, cream butter until light. Blend in molasses. Stir together flour, soda, cinnamon, cloves, ginger and honey. Mix eggs and buttermilk. Add liquid mixture and dry mixture alternately to creamed mixture. Mix well. Stir in raisins, figs and almonds. Turn mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 40 minutes. Loosely cover with foil and bake for 50 minutes more. Let cool in pan for 10 minutes. Remove from pan and cool on rack. Brush all sides with wine or orange juice. Warp in foil and store 1 to 2 days in refrigerator.
Boil sugar and corn syrup. Add peanut butter; mix well. Add Rice Krispies or corn flakes. Mix well. Spread on a greased cookie sheet. Let harden. Cut into 2 or 3-inch squares.
Prepare cookie mix as directed; spread in large pizza pan and bake 15 minutes or until done; cool. Mix cream cheese and sugar. Spread over crust. Layer fruit, beginning with bananas.
Using crock-pot, mix broth, water and soup; mix. Cook on low for 6 to 8 hours. To thicken broth, make paste of equal amounts of water and flour (1/2 cup each). Add to stew, stirring until well blended. Add Veg-All and cook 20 minutes. Serve.
Mix sugar, eggs, oil and pumpkin. Add the remaining ingredients. Bake in a loaf pan or coffee can for 1 hour at 350°.
Remove casing from sausages. In a hot skillet, brown sausages. Add ground beef, garlic, salt and pepper. Cook until browned. Add sauce, pepper flakes and red wine. Reduce heat to simmer, cover and cook for about 30 minutes. Check occasionally for consistency. Serve over favorite pasta, topped with Parmesan cheese. Serves 4.
One piece of foil per serving.	Lay fresh fish on foil and shape into "boat".	Add 2-3 Tbsp. chutney on top of fish. Sprinkle with curry powder to taste. Layer with fresh veggies. Sprinkle with salt and pepper and about 2 Tbsp. chicken broth. Dot with butter, if desired. Bake at 400° for 20 minutes or place on hot grill for 20-25 minutes. Serve with rice.
Remove pulp from zucchini and cut into small chunks. Boil for 10 minutes in small amount of salted water. Drain well and mash. Brown meat; add mushrooms, onion and green pepper. Cook a bit longer. Add zucchini, soup and croutons. Put in casserole dish and sprinkle top with cheese. Bake uncovered for 1/2 hour in 375° oven.
Beat butter, Crisco, sugar, lemon and vanilla until creamy. Add eggs and beat well. Add flour, baking soda, salt and milk (add flour half at a time until mixed well). Beat all ingredients until creamy. Pour in large greased and floured tube pan. Bake at 325° for 1 hour and 45 minutes.
Mash sweet potatoes while hot. Add sugar and whole eggs. Mix well. Mix in butter with fork. Add milk; blend well. Add lemon rind, juice and dry wine. Add salt, baking powder and cinnamon sifted together. Add raisins and almonds. Mix well. Pour mixture into greased tube pan. Bake at 350° for 50 minutes.
Mix together and let sit in refrigerator for 2 hours (marinate). Grill and serve.
Mix graham cracker crumbs, butter and sugar together. Pat in an 8 or 9-inch pan to form a crust.
Wash and dry mushrooms. Take out and chop stems. Add chopped stems to Parmesan, garlic, parsley, salt, pepper and oregano. Fill mushrooms; place these in a baking pan. Now mix olive oil and melted butter and pour this over stuffed mushrooms. Bake at 350° for 25 minutes.
Cut chicken into eight pieces; cover with water and simmer approximately 1 hour, until chicken is tender and easily removed from the bones. Pour off stock and set aside. Allow chicken to cool; debone and set aside. Meanwhile, slice okra and saute in about 2 tablespoons of oil until all ropiness is gone (about 1/2 hour).
Melt chocolate chips. Stir in corn syrup, margarine and vanilla until smooth. Pour over cereal. Mix thoroughly. Add marshmallows. Spread in a 9 x 13-inch pan and chill. Cut into bars.
Grease a 9 x 13-inch pan. Mix all ingredients together, except for pie filling. Put cherries one after another, leaving about 1/2-inch space in between on top of batter. (They will sink while baking.) Bake at 350° for 45 minutes or until cake tested is done.
Preheat oven to 350°. Sear the steaks in the butter on both sides in 2 large skillets on top of the stove. Place steaks in large casserole; place in oven to keep hot while you pour cream in pan in which you have seared the steaks. Stir in sherry; pour over the steaks. Bake for 45 minutes.
Mix and let stand overnight in refrigerator. Next day, bake in 325° oven for 1 hour.
In a saucepan, bring water, bouillon granules and salt to boiling. Stir in carrots, rice, butter and thyme. Return to boiling. Turn mixture into 2-quart casserole. Bake, covered, at 325° for 25 minutes. Stir. Sprinkle with cheese. Bake, uncovered, for 5 minutes longer. Garnish with parsley. Serves 8.
Put all ingredients in food processor and mix on low speed until mixture becomes a smooth paste. Shape into balls and fry over medium heat until golden brown and cooked through. Serve with red potatoes and creamed cabbage.
Cook bacon slightly in medium size pot. Saute onion and garlic. Crush tomatoes in small bowl. Add to pot and add 1 1/2 cans water, sugar, salt and pepper. Ten minutes before turning off, add cabbage, potatoes and black-eyed peas. Cook cabbage until tender, but not mush. Try green lima beans instead of black-eyed peas. Serve with corn bread and butter (pepper sauce if you like).
Mix milk, sugar and chocolate together and cook in a double boiler 20-25 minutes. Beat 2-3 minutes and add vanilla. This is good either warm or cold.
Slowly melt 1/2 cup of sugar in heavy saucepan or skillet over low heat until it begins to caramelize. Meanwhile, mix remaining sugar, cornmeal, flour, egg yolks, milk, margarine and vanilla in heavy saucepan. Bring to boil, stirring constantly. When pie mixture comes to rolling boil, add the caramelized mixture. Continue stirring and cook until thick. Pour into pie crust and bake at 400° until crust is brown. Beat egg whites with 3 tablespoons sugar. Top pie with meringue and brown.
Beat egg, sugar and vanilla. Sift flour, baking powder and salt. Add to egg mixture. Fold in apples and nuts. Pour into a greased and lightly floured 8-inch pie pan. Bake at 350° for 30 minutes. Serve warm.
Soften cream cheese. Cut up green chilies and add along with rest of ingredients. Serve with corn chips or nacho chips.
Place frozen chuck roast in roaster. Put the mushroom soup over roast. Cover and bake at 325° for 2 hours or longer, if desired. Uncover and place in veggies. Re-cover and continue to bake approximately 1 hour or until veggies are tender. Serve in pan.
Beat up cottage cheese, Cool Whip and orange jello, then blend in oranges and pineapple. Ready to eat.
Season the steaks with the salt. Spread a tablespoon of the mustard on one side of each steak. Coarsely grind the peppercorns in a coffee grinder or with a mortar and pestle or in a food processor. With your fingers, press 2 tablespoons of the pepper into each steak. Turn the steaks over and repeat the process with the remaining mustard and pepper.
Mix together egg, cornstarch, flour, chicken broth and salt. Add pork cubes and stir until each piece is well coated. Preheat oven to 250°. Pour 3 cups oil into wok or large skillet and set over high heat. When hot, drop in pork cubes, one by one. Fry for 5 to 6 minutes regulating heat so that pork turns a crisp golden brown without burning. When done, remove pork with a slotted spoon into a small baking dish and keep warm in oven. Fry remaining pork; add to first batch. Pour sauce over the pork and serve at once. Serves 2 to 4 as main dish or 4 to 6 with Chinese meal.
Brown sausage and add onions, salt, pepper and oregano. Add soup, milk and Cheez Whiz; pour into baking dish. Bake at 350° for 25 to 30 minutes.
Melt margarine; add coconut and chopped pecans. Brown on top of stove in a pan and set aside. Combine cream cheese and milk with mixer and fold in whipped topping. Put 1/2 of mixture in each pie shell. Drizzle 1/2 jar of caramel sauce on each pie. Sprinkle with 1/2 of browned coconut mixture. Repeat layers and freeze well. Serve right from freezer.
Drain pineapple and reserve 1/2 cup juice. Place pineapple tidbits on paper towels to drain. Soak bread in small amount of water; squeeze out. Mix bread, beef, eggs and onion salt. Shape into small balls, enclosing pineapple tidbit in each ball. Brown slowly in butter and oil, shaking pan to keep balls round and evenly browning. Drain excess fat.
Mix together. Store in airtight container. Use 2 heaping teaspoonfuls per cup of hot water.
Put fruit in bottom of 9 x 13-inch greased pan. Sprinkle dry cake mix on top. Pour melted oleo on top. Bake at 375° until brown, about 40 minutes.
This recipe is for a bread machine. Use fresh milk cycle. Note: Welbilt ABM 100, Dak & Mister loaf use sweet bread cycle.
In medium bowl, place flour, salt, sugar and Crisco. Put seal on bowl and shake briskly. Add water; replace seal and shake again. Dough will need very little handling. Roll out on floured pastry cloth; enough for a two crust pie.
Heat oven to 500°. Place fish on greased baking dish. Combine remaining ingredients. Spoon over fish. Bake 5 to 8 minutes or until fish flakes easily with a fork. Garnish with pepper rings.
Mix sour cream and soup. Place 2 slices of beef on each breast, roll, wrap with partially cooked bacon strips and secure with toothpicks. Pour sour cream and soup mixture over chicken which has been placed in casserole dish. Bake at 275° for 2 1/2 to 3 hours. Leftovers freeze well and warm nicely in microwave.
Prepare and bake cookie crust. Meanwhile, in large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Immediately pour over hot crust; spread evenly. Bake at 350° for 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely. Cut into bars.
Mix the first 3 ingredients and let stand until yeast is dissolved and is foamy, about 15 minutes. Add powdered milk, oil and enough self-rising flour to make a stiff dough. Grease 9 inch cake pans with melted butter. Pour dough out onto a floured board and knead lightly. Roll out and cut with a biscuit cutter, placed in greased pans. Let rise 1 hour. Bake at 375° for 10 to 15 minutes. Very easy and good. Makes 3 dozen rolls.
Mix well and drop on greased cookie sheet. Bake at 400° for 10 to 15 minutes. Frost with butter frosting.
Take loaf angel food cake; rub off brown crust on cake. Slice lengthwise in thirds, then in squares. Chop peanuts in processor. Mix together sugar, oleo, coffee and vanilla. Roll squares in sugar mixture, then in peanuts.
Cook sausage and drain. In a bowl mix cooked sausage, eggs and cheese. Spray a 10x13 pan with pam...place 1 can crescent rolls, flat into bottom of pan. Pour mixture on rolls... Place remaining rolls on top. Cook according to directions on crescent roll pkg.
Mix first 4 ingredients in 1 1/2 or 2-quart microwave dish. Cook on High 8 minutes, stirring after 4 minutes. Add vanilla and oleo; stir. Cook 2 more minutes. Add soda and stir fast until it turns white. Pour out on greased baking sheet as thin as possible. Do this quickly. Let it cool. Break into pieces.
After processing cheese well, add eggs. Blend again for a short time. Add sugar, salt, nutmeg and cream. Cover blender and process again. If a thin crust is desired, add Bisquick and blend. Pour mixture into a pie pan and bake at 350° for about 30 minutes. Cool, then refrigerate.
Cream sugar and shortening well. Add eggs beating well after each. Add flour alternately with juice. Beat well, add vanilla. Bake 1 hour and 10 minutes in tube pan at 350°. Serve warm.