HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. (Mash ripe bananas first.) Grease a loaf pan. Bake at 350° for 1 hour or until a toothpick comes out clean.
Preheat oven to 400°. In a mixing bowl, mix thoroughly the margarine, shortening, sugar and eggs. Blend in flour, cream of tartar, baking soda and salt. Shape dough into 1-inch balls and roll in sugar-cinnamon mixture. Place 2-inches apart on lightly greased cookie sheet (vegetable spray works well). Bake 8 to 10 minutes or until set. Makes 3 to 4 dozen cookies.
Marinate overnight in Wish-Bone Italian dressing. Add raw cauliflower and cherry tomatoes. Shake (toss) and serve.
Dissolve Jell-O in the 2 cups boiling water; stir gradually into the beaten cream cheese until melted. Drain oranges, reserving their liquid. Measure and add enough cold water to equal 1 1/2 cups liquid. Mix into Jell-O mixture. Chill until slightly thickened. Beat chilled topping mix (Dream Whip) according to directions on package. Fold into Jell-O mixture along with oranges, nuts and cottage cheese. Turn into lightly oiled 9 x 13 x 2-inch salad dish or pan.
Cook brown sugar, butter, syrup and salt for 5 minutes at slow heat. Do not boil hard. Remove from heat. Add soda, pour over popcorn and stir well. Cook in oven for 1 hour at 200°. Stir every 15 minutes.
*With plain yogurt, add 2 tablespoons sugar and 1 teaspoon vanilla.
Roll out and pat into a 13 x 15-inch cookie sheet the crescent rolls. Bake at 350° for 15 minutes. Let cool. Mix mayonnaise, cream cheese, garlic salt and dill weed. Dice a few green onions and add to mayonnaise mixture. Spread over cooled crust. Chop fine green onions, cauliflower, broccoli, mushrooms, green peppers, tomatoes and black olives. Sprinkle over crust. Refrigerate.
Combine first 3 ingredients; mix well. Add milk; stir. Pour mixture into a lightly greased shallow 2-quart casserole. Dot with butter. Combine 3 tablespoons sugar and cinnamon; add to peaches. Spoon mixture over batter; do not stir. Bake at 350° for 50 to 60 minutes or until browned.
Mix all ingredients together and spread on top of 9 x 13-inch white or yellow cake while it is still warm. Place very low under broiler; broil until icing bubbles all over surface and becomes brown. Take care that it does not burn.
Measure first 7 ingredients into a plastic bag; close tightly and shake to blend. Moisten chicken with lemon juice. Let stand for 30 minutes. Place chicken chunks, a few at a time, into plastic bag. Shake to coat thoroughly. Pour oil into heavy saucepan, filling no more than 1/3 full. Heat to 375°. Carefully add chicken, a few pieces at a time. Fry, turning once, about 2 minutes or until tender. Drain on paper towels.
Mix all ingredients together. Place in shallow baking dish. Microwave 4 to 5 minutes. Turn 1/4 turn during cooking. Serve hot as spread for crackers.
Dip fish in seasoned flour, then in beaten egg to which cheese, parsley, salt and pepper have been added. Saute in oil or butter until brown. While fish is sauteing, mix garlic, wine, lemon juice and butter together and bring to boil to evaporate wine, approximately 1/2 minute. Add cooked spinach to serving dish. (Have spinach warm.) Lay fish over spinach. Pour hot mix (garlic, wine, lemon juice, butter) over fish and spinach. Garnish with lemon slices. Please, no substitutes.
Cut tomatoes to bite size. Cut olives in half. Rub bowl with garlic; add tomatoes, olives and cheese. Sprinkle with vinegar and olive oil. Add seasonings and toss. Marinate for at least 4 hours on counter. If longer, store in refrigerate until 1 to 2 hours before serving. Taste improves the longer it stands at room temperature.
Fry hamburger: drain. Rinse with boiling water to remove all grease. Add to lettuce, tomatoes, onion and Cheddar cheese which have been mixed together well. Add kidney beans, drained and rinsed.
Cook the egg noodles until tender; mix in the tuna. While stirring add chopped onion and mayonnaise and add salt, then add the sweet peas and mix thoroughly. Let stand for 5 minutes and restir. It's ready to eat. This can be served hot or cold!
Saute bacon until crisp; drain (saving fat). Crumble bacon and set aside. Slowly saute onions, green pepper, celery, carrots and garlic in bacon fat until tender. Boil potatoes in salted water until cooked. Combine vegetables; add seasonings and beat in a mixer until creamy. Do not beat longer or it will become too smooth and thick.
Cream shortening, sugar and eggs. Add pumpkin; mix well. Blend in flour, salt, baking powder and spices; mix well. Drop by spoonfuls on baking sheet. Bake at 350° for 12 to 15 minutes. Raisins and/or nuts can be added. Freezes well. One can pumpkin will make 2 batches.
Heat beans, do not boil. Salt and pepper to taste. Pour off juice. While hot, add ingredients. Marinate 24 hours. Serve cold.
Place chicken flat in baking dish, salt and	pepper, chop onion over top. Mix soups and sherry; pour over chicken. Grate cheese and spread over top. Bake 3 hours at 325°.	Cook rice according to directions. Brown small onion in part of bacon grease. Blend bouillon soup and Worcestershire sauce; add in rice. Add onion and bacon. Cook the last 30 minutes that the chicken cooks.
Preheat oven to 375°. Beat together eggs, sugar and butter. Beat corn syrup and bourbon well in a separate bowl. Add bourbon mixture to egg mixture; beat well. Stir in pecans. Pour mixture into a 9-inch pie shell and bake 40 to 50 minutes, until set.
Let 25 pickles (4 inch size) stand 2 weeks in salt brine (9 pt. water, 1 pt. salt). Drain & wash. Cut in chuncks or chips & put in water with Alum - size of walnut (1 heaping Tbsp.). Next morning, wash & drain & pour dressing over pickles.
Slice sausage and brown in oil. Add onion, carrots and spices. Cook 5 minutes. Add remaining ingredients except for tortellini. Simmer, covered for 1 hour. Add tortellini and cook until done.
Mix all ingredients well and place in 9-inch pie pan. Bake at 350° for 20 to 30 minutes or until cheese bubbles. Serve with rye rounds or cocktail rye bread.
To make marinade, combine all ingredients except shrimp. Marinate the shrimp for 1/2 to 3 hours. Broil or barbecue for 3 minutes each side. Garnish with parsley and lemon.
Chop cleaned celery into small diced pieces; also dice the onion. Cut bacon into pieces small enough to crumble when cooked. Combine celery, onion and bacon in large frying pan. Cook over medium heat until bacon is all crisp. Drain any fat off and pat with paper towel.
Night before: Dice wheat and white bread. Cook celery and onion in margarine until translucent. Add to cubed bread. Mix broth, seasoning, egg, salt, pepper together. Add to cubed bread. Add water as needed so mixture is moist. Bake at 350° uncovered for 45 minutes.
Blend soup, flour, sour cream, carrots, onions, salt and pepper. Then stir in broccoli (2-quart casserole). Moisten stuffing mix with butter/margarine, then sprinkle on top. Bake for 30 minutes at 350°.
Mix and roll in wax paper and place in refrigerator overnight. Slice thin and place on lightly greased cookie sheet and bake at 325° for about 15 minutes.
Mix mayo, yogurt and lemon juice. Stir with remaining ingredients. Serves 4 to 6 people.
Mix peaches and 1/2 cup of sugar and set aside. Set oven to 350°. Put margarine in deep baking dish and set in oven to melt. Make batter of other ingredients and pour over melted margarine; do not stir. Put sugared peaches on top of batter; do not stir. Bake until crust is light brown. Peaches will sink to bottom. Can serve ice cream on top.
Mix eggs and sugar. Blend in dry ingredients, then fold in nuts, dates, chips and cherries. Put in greased loaf pan. Bake at 300° for 90 minutes. Be sure to bake long enough.
Combine all ingredients in a 5-quart Dutch oven. Cover and bake at 300° for 2 1/2 to 3 hours, stirring once each hour. Makes 8 servings.
Cream sugar, butter, eggs, cinnamon, cloves and nutmeg. Stir together the flour, baking soda and salt. Add dry ingredients to creamed mixture. Add soup; mix well. Blend in raisins and nuts. Pour into greased tube pan. Bake at 350° for 35 to 45 minutes.
Boil chicken stock, onions and celery together for 45 to 60 minutes. Strain out onion and celery and discard. Stir in peanut butter until dissolved. Mix flour with half and half, add together with remaining ingredients, simmer all together 15 minutes. Add dash of egg shade for coloring. Garnish with 1/2 teaspoon bacon crumbs or minced country ham. Serves 8 to 10.
Combine all ingredients, except powdered sugar, and mix well. Shape dough into balls the size of walnuts. Place on ungreased cookie sheet and bake at 275° for about 30 minutes or until light brown. Roll in powdered sugar after they're cooled.
Cream butter. Add sugar; beat well. Add almonds and extract. Mix in flour and salt. Chill dough for 2 hours. Roll into pencil-thin strips, 2 1/2 inches long. Place 1 inch apart on baking sheets. Curl into crescents. Bake at 325° for 15 to 20 minutes. Cool on pan. Roll in confectioners sugar.
Mix the pineapple with the cheese. Put in buttered baking dish. Mix together the bread crumbs, sugar, flour and melted butter. Spread on the pineapple mixture. Bake 45 minutes to 1 hour at 350°.
Brown hamburger and onion in skillet while potatoes are cooking. Pour hamburger and onion into saucepan. Add mushroom soup. Fill can with milk and add to mixture. Add potatoes and peas. Let simmer 20 minutes.
Sift together dry ingredients. Cut in shortening with pastry blender or two knives to mix thoroughly. Place mix in a jar or canister and store in a dry place until ready to use. This mix will keep in a cool place for about a month.
Heat oven to 375°. Cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell. Bake at 375° for 5 minutes. Reduce heat to 325° and bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting. Makes 1 (9-inch) pie.
Mix sugar and cornstarch; add butter and egg yolks, mixing well. Add milk, juice and rind. Bake in crust until set at 350°. Use the egg white for meringue. Makes 2 small pies or 1 large.
Beat together sugar, milk, flour and margarine. Pour into pudding pan. Spoon fruit over batter. Bake at 350° until brown on top.
Cream together sugar and Crisco. Add salt and vanilla. Mix and add to buttermilk, soda, baking powder and flour (add gradually). Cool dough in refrigerator before rolling and cutting with cookie cutter. Bake at 375° for approximately 8 minutes.
Preheat oven to 350°. Grease 8-inch square baking pan. Mix oats, flour and sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Spoon half of mixture into prepared pan. Top with pie filling. Sprinkle with remaining crumbs. Bake for 40 to 45 minutes. Spoon into dessert dishes. Serve warm with sweetened whipped cream or ice cream.
Cut up bacon into 1/2-inch square pieces; dice onion. Combine with ground beef and brown and then drain. Combine all ingredients except cheese in a medium size roaster. Do not drain the beans. Bake for 1 1/2 to 2 hours in a 350° oven. (Fifteen minutes before removing from the oven, sprinkle grated cheese over the top.) Good served warm or cold.
Beat the first 7 ingredients with mixer or in blender. This dressing tastes better if refrigerated for several hours or overnight.
Spray baking sheets with no-stick cooking spray; set aside. In medium saucepan melt margarine, stir in brown sugar and corn syrup. Bring to a boil, stirring constantly, until sugar is dissolved. Remove from heat; stir in remaining ingredients until blended. Drop mixture by teaspoons 3 inches apart on prepared baking sheets. Bake 9 minutes at 350° or until cookies spread thin and are deep brown (cookies will still be soft). Cool 2 minutes on sheets. Working quickly with spatula, remove cookies to wire rack; cool completely. Sprinkle, if desired, with confectioners sugar. Makes about 2 1/2 dozen cookies.
Large green olives with pits are used for this recipe. With a small paring knife, remove the olive from the pit (pare as you would an apple in corkscrew fashion so you have one continuous piece). Wrap olive around small ball of meat stuffing. Roll olive in flour, beaten egg and then bread crumbs (Italian seasoned or plain dry bread crumbs may be used). Fry slowly, turning to brown all sides evenly. It's work, but they are always a hit!
Drain all the fruit. In 3-quart baking dish, place peaches and pears with hollow side up. Place apricots on top. Sprinkle this with pineapple and cherries. Combine butter, sugar and curry powder. Sprinkle over fruit. Bake at 350° for 1 hour. Baste 3 or 4 times. Cool and refrigerate at least one day. Heat before serving.
Mix Advocaat and preserves well together. Fold into the cream. Gently transfer into a serving dish. Put in refrigerator for a few hours. When set, decorate with a few ginger pieces. Serves 4 to 5.
Mix it all together. Makes 5 quarts of dry mix. Use 4 teaspoons (heaping) per cup hot water.
Cream shortening and sugar. Add beaten egg yolks and the sifted dry ingredients. Add vanilla. Mix well and spread the beaten butter into a baking sheet as thin as possible.
Dissolve bouillon in hot water. Season chicken with pepper and onion salt. Place in crock-pot. Mix soup and bouillon together. Pour over chicken. Cook on low heat, covered, for approximately 5 hours.
Make a crust with rolls by unfolding and laying them in the bottom of a cookie sheet. Bake at 350° for 5 to 7 minutes. Watch carefully! Cool. Mix cream cheese, dressing and mayonnaise; spread on crust. Put vegetables over this layer. Sprinkle with cheese.
Preheat oven to 375°. Spray cookie sheet. In microwave-safe bowl, combine raisins and orange juice. Cover and microwave on High power for 2 minutes. Set aside.
Must start in cold oven. Cream the margarine, shortening and sugar. Add 1 egg at a time, beating well. Add flour and milk alternately. Add flavoring. Add baking powder last. Bake in a large greased tube pan. Place in a cold oven. Turn oven to 350° and bake for 1 hour and 20 minutes. Cool in pan. Excellent.
Grind raisins and orange peel together and add to flour. Mix cake by the conventional method for butter cake. Bake in moderate oven. Cover with orange juice and sugar after baking. Serve with whipped cream.
In medium bowl, combine all ingredients. Mix well. Cover and refrigerate. Yields 2 cups.
Melt butter in a 3-quart saucepan. Add brown sugar and Pet milk. Stir to blend. Bring to a boil. Boil exactly 3 minutes. Remove from heat and let cool 2 minutes.
Brown hamburger, pepper and onion; drain. Mix remaining ingredients and add to hamburger mixture. Grate cheese on top. Serves well with corn bread.
Marinate shrimp in Italian dressing several hours. Saute shrimp in the dressing with garlic and onion powders and dash of oregano (only long enough to cook the shrimp). Cook pasta according to package directions. Serve shrimp over noodles. Serves 4.
Mix all ingredients well. Store in an airtight container. To use, pour 3 heaping teaspoonfuls in cup; add hot water. Let stand a few minutes for spices to settle after stirring.
In a large kettle, saute onion in butter until transparent, not browned. Add the sweet potatoes, zucchini and broccoli. Saute lightly for 5 minutes or until crisp-tender. Stir in broth. Simmer for a few minutes. Add potatoes and seasonings. Cook another 10 minutes or until vegetables are tender. Stir in cream (milk) and heat. Makes about 4 quarts.
Cook taco mix according to package directions. Place taco shell into a preheated skillet of oil, enough to cover the shell. Cook for 60 seconds. Prepare tacos by using the following: place meat into the taco shell, a dab of hot or mild sauce and sprinkle a little shredded cheese. Top with shredded lettuce, shredded tomatoes and shredded cheese.
Cut chicken in bite size pieces. Mix celery, almonds, mayonnaise, onions, lemon juice and soup. Put in a two-quart casserole. Bake 25 minutes at 350°.
In pitcher, dissolve Crystal Light in 1 cup water. Add pineapple juice. Pour mixture into punch bowl with a little ice. When ready to serve, add Diet 7-Up.
In 4-quart saucepan, brown sausage. Remove from pan and drain. Melt butter and cook mushrooms, onion and pepper strips until tender, but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring constantly, over medium-low heat until boil. Boil 1 minute. Blend in 1 1/2-cup Cheddar, Parmesan and pepper until cheeses are melted and mixture is smooth. Combine ziti, sausage and vegetable/cheese mixture. Pour into buttered 2-quart casserole. Sprinkle remaining 1/2 cup Cheddar on top. Bake, covered, at 350° for 30 minutes or bubbly.
Combine all ingredients in bowl. Knead for 10 minutes. Shape into 36 small balls. Bake at 350° for 20 to 25 minutes.
Place sliced potatoes in shallow greased baking dish. Combine milk, Tabasco and salt. Pour over potatoes. Dot with 1 tablespoon butter. Bake, uncovered, 40 minutes at 400° until tender. Top with cheese and sprinkle with paprika. Bake 5 minutes longer.
Drain oranges and pineapple. Save juice. Mix all fruits and pecans, except bananas and strawberries.
Mix all ingredients, stirring until dissolved.	Cook 15 minutes at 450°, then 25 to 30 minutes at 350°.
In large saucepan, slowly cook onions, peeled and thin, in butter until soft and golden. Sprinkle onions with flour. Cook and stir for 1 to 2 minutes. Stir in condensed beef broth, water and Worcestershire sauce. Add salt and pepper. Bring to boil. Reduce heat; cover and simmer 30 minutes. Toast slices of French bread 1-inch thick. When soup is done, stir in Parmesan cheese. Ladle soup into individual ovenproof bowls. Float bread on top of soup. Place cheese on bread. Bake in 400° oven for 5 minutes until cheese melts. Serve immediately.
Bake pie shells to a golden brown and set aside to cool while mixing ingredients. Melt butter in large skillet. Add coconut and pecans; cook until golden brown, stirring frequently. Set aside.
Melt butter. Add peanut butter, crackers, pecans, sugar and salt. Form into small balls. Melt together the paraffin and semi-sweet chocolate in double boiler. Dip cookies in chocolate-paraffin mixture and lay on waxed paper to dry.
Prepare and bake brownie mix according to directions for a cake-like brownie. Cool completely and cut into cubes. In a mixing bowl, whisk pudding mix into the milk until mixture begins to thicken. Dissolve coffee granules into warm water, add to pudding mixture; mixing well. Fold in 2 cups whipped topping. Chop toffee bars. Layer 1/3 of brownie cubes in bottom of glass serving bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of chopped toffee. Repeat layers 2 more times. Decorate with remaining whipped topping and remaining toffee bar. Chill 30 minutes before serving.
Cook macaroni and drain. Rinse well with cold water. Chill thoroughly. Mix remaining ingredients, add dressing to chilled macaroni and toss until coated.
Preheat oven to 400°. Grease muffin tins. Beat egg slightly; stir in milk and oil. Sift together the flour, sugar, baking powder and salt. Add flour mixture to liquids, stirring just until moistened. Carefully blend in blueberries and spoon into muffin tins until 2/3 full. Sprinkle with cinnamon sugar. Bake for 20 to 25 minutes, until toasty brown.
Split grapes in half lengthwise to remove seeds. Add chopped pineapple and marshmallows.
In top of double boiler over hot water, melt cheese and butter until smooth. Add chicken broth, onion, parsley, nutmeg, salt and paprika. Beat eggs well, then stir in and cook and stir over boiling water until smooth and thickened. Serve on toasted English muffins or toast. Yield: 4 servings.
Dissolve gelatin in water according to package directions. Chill until slightly thickened. Combine cabbage, vinegar and salt; let stand 20 minutes. Fold cabbage, apples and nuts into gelatin and turn into oiled mold. Chill until set. Unmold on crisp lettuce.
For 2 hours, refrigerate game hens in a marinade of soy sauce, ginger and pineapple juice, covered. Preheat broiler. Preheat oven to 350°; remove hens from marinade. Put marinade aside. Place hens in skillet; boil 5 minutes on each side. Bake hens, uncovered, 30 minutes until done.
Cream margarine, Crisco, sugar and pudding. Add milk and vanilla. Beat on high about 5 minutes. So good you'll want to eat it with a spoon!
Melt butter in a 13 x 9-inch dish. Add rice. Mix soups and pour over rice. Bake for 1 hour at 350°.
Combine corn bread crumbs, 1/2 cup of the enchilada sauce and the salt. Add ground beef; mix well. Shape into 1-inch balls. Place in shallow baking pan. Bake, uncovered, in a 350° oven for 18 to 20 minutes.
Make sauce; melt oleo and add flour. Blend. Add hot milk; stir until thickened. Add remaining ingredients. Add cheese to sauce; let melt.
Brown steak; add onion, peppers, tomatoes, mushrooms and seasonings. Cover and simmer 30 minutes or until tender.
Mix together and bake in a greased loaf pan in a preheated 350° oven for 45 minutes or until brown.
Stir cornmeal slowly into boiling water. Boil 5 minutes. Add oil, molasses and salt; cool. When lukewarm add yeast which has been dissolved in the warm water. Add flour to make stiff dough. Knead well. Let rise until doubled. Shape into 2 loaves. Place in greased pans. Let rise. Bake at 400° for 15 minutes. Reduce to 350°. Bake 30 minutes more.
Blend soup mix, sour cream, cream cheese and mayonnaise in bowl. Stir in spinach. Chill overnight. Hollow out bread; reserve bread pieces. Spoon mixture into bread shell. Serve with reserved bread.
Coat steak pieces with flour. Pound into beef. Brown beef in oil in 10-inch skillet. Push beef to side. Cook and stir onion in oil until tender. Drain. Add enough water to potato liquid to make 1 cup. Mix liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper. Pour on beef and onion. Heat to boiling. Reduce heat. Cover and simmer until beef is tender, about 1 1/4 to 1 1/2 hours. Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling. Reduce heat, cover and simmer until beans are tender, 10 to 15 minutes. Serves 4.
Cream shortening and sugar in mixing bowl. Beat at speed 6 for 1 minute. Stop and scrape bowl. Beat 1 minute more at speed 6, then turn to speed 4 and add eggs. Beat 30 seconds. Stop and scrape bowl, then turn to speed 6 for 1 1/2 minutes. Stop.
Saute margarine, onion and green pepper. Put in greased casserole dish. Add 2 cans of corn, corn muffin mix and eggs. Mix all together in casserole. On top, spread sour cream and on top of that Cheddar cheese. Bake for 45 minutes at 350°.
Place peaches in unbaked pie shell. Mix in separate bowl the sugar, salt, flour, nutmeg and cinnamon. When thoroughly mixed, add evaporated milk and mix. Pour mixture over peaches. Bake at 400° for 45 minutes.
Melt the margarine in a saucepan. Mix together with the margarine the soy sauce, Worcestershire and lemon juice. Mix cornstarch and cold water, then add to other ingredients. Stir frequently, until the mixture thickens. More cornstarch may be added if needed for thickening. Great on fajitas!
Combine the first 3 ingredients and put in a cheesecloth bag. Bring the water to a boil in a large saucepan. Add the tea bags. Remove from the heat and cover. Let steep for 5 minutes. Remove the tea bags and squeeze gently. Add the spice mixture, sugar and juices. Bring to a boil. Cover and reduce the heat and let simmer 5 minutes. Remove the spice bag and serve hot. Garnish with orange slices. Yields 7 1/2 cups.
Combine butter and cream in small mixing bowl. Microwave at Medium 1 1/4 to 3 minutes or until butter is melted. Stir in brown sugar, nuts and/or coconut. Spread carefully on warm cake. Microwave on High 2 to 3 minutes or until topping bubbles in a few spots. Use as frosting on Oatmeal Cake.
Drain browned hamburger and hot sausage, add celery, onion, and bell peppers. Mix. Simmer awhile. Drain meat mixture and add contents of soup mix packets and raw rice. Place in a large casserole and pour in hot water. Stir and bake covered 45 minutes at 350°. Top with almonds and bake 15 minutes more uncovered.