HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix mayo and sugar well. Add bananas to sifted flour, soda, walnuts and dates. Mix and pour into well greased and floured pans (2 med. pans or 5 sm. foil pans). Bake at 350° for about 45 min. for sm. pans and 1 hour for med. pans. Cool in pans 5 min. then turn out on rack to cool.
Mix sugar, flour and pineapple along with juice. Cook until thick; cool. Slice bananas in pie shells, sprinkle with nuts. Pour pineapple mixture over this and sprinkle with coconut. Spread top with Cool Whip.	Chill and serve.
Trim crusts from bread. Butter one side. Place buttered side down in 9 1/2 x 13 1/2-inch baking dish. Sprinkle Cheddar cheese over the bread, then lay 1 pound cooked sausage on the cheese. Add Monterey Jack cheese over the sausage.
Drain apricots and puree. Sprinkle gelatin over top. Let set until softened, about 5 minutes. Bring to boiling; add powdered sugar. Cool, then add in a package of whipped topping. Place in refrigerator until firm.
Mix sugar and eggs. Add milk and beat thoroughly. Stir in remaining ingredients; mix lightly. Toss dough onto a floured board and roll out until it is one third of an inch thick. Cut with doughnut cutter. Fry in deep fat, turning to brown both sides. Makes 3 dozen.
Dredge beef cubes with flour. Heat Dutch oven or pressure cooker. Add oil and brown meat well. Add remaining ingredients. (If meat sticks to pan, add a little of the vinegar and scrape it.) Bring to boil. Lower heat and cook 30 to 40 minutes or pressure cook 20 minutes. Serve with broad egg noodles and a green vegetable. This is even tastier reheated.
In a large saucepan, bring water, wild rice, butter and 1/2 t salt to a boil. Reduce heat; cover and simmer 40 minutes. Stir in brown rice and cover and simmer 25-30 minutes longer until rice is tender. While rice is cooking, brown bacon in a large skillet until crisp. Remove bacon and drain, leaving 2 T of the bacon drippings in the pan. Saute the mushrooms, onions, peppers and celery in the drippings until they are tender. Stir in broth and remaining salt and bring mixture to a boil. Combine the cornstarch and cold water until smooth and stir into the mushroom mixture. Cook 2 minutes until thickened then stir in almonds and bacon pieces. Drain the rice and add mushroom mixture.
Mix all the ingredients together and let stand overnight or at least 12 hours. Drain and wash twice; set aside and prepare sauce.
Wash and trim the ends of the zucchini. Cut in half lengthwise and scoop out pulp. Finely chop pulp. In a mixing bowl, combine pulp, ground beef, bread crumbs, parsley, Parmesan cheese, onion and egg. Add seasonings. Fill zucchini shells with meat mixture. Place in a 13 x 9 x 2-inch baking dish. Combine tomato soup and water. Pour over zucchini. Bake at 350° for 45 to 50 minutes. Yields 8 to 10 servings.
Cream shortening and sugars until fluffy. Add egg, milk and vanilla. Beat well. Mix dry ingredients together, except oats. Add dry ingredients with oats to creamed mixture. Mix well. Chill 1 hour.
Heat butter and sugar to boiling; boil 5 minutes. Line 8 x 11-inch jelly roll pan with foil. Place crackers in 1 layer and pour batter mixture over them. Place in a 350° oven until crackers rise. Melt chocolate chips in microwave and spread over crackers. Add nuts. Refrigerate 1 hour.
Preheat oven to 400°. Mix ingredients and pour into 9 x 13-inch greased cake pan. Bake 25 to 30 minutes.
Peel cucumber and slice very thin. Mix with mint and salt and pepper to taste in bowl. Add yogurt; mix gently. Chill for 1 hour.
Mix soup, eggs, cheese and mayonnaise. Blend in broccoli. Place in lightly greased casserole dish. Sprinkle on cracker crumbs. Pat on butter. Bake 45 minutes at 350°.
Heat oven to 350°. Spread rolls with mustard; fill with meat and Velveeta. Wrap each sandwich in foil. Bake 10 minutes or until thoroughly heated. Makes 1 dozen.
Mix first three ingredients. Add dry ingredients and mix well. Add remaining ingredients, blending mixture. Pour into two 8 x 4 x 3-inch loaf pans and bake at 325° for 35 minutes or until done. Cool and frost with cream cheese frosting.
Heat water and raisins on the stove. Let cool slightly, then add salad oil or shortening, egg and sugar. Sift together flour and other dry ingredients and add to the mixture. Add nuts if desired. Grease and lightly flour bottom of a 9 x 13-inch baking pan and bake in a 375° oven for 20 minutes. When cool, dust with powdered sugar and cut into bars.
Mix flour, sugar, baking powder and salt. Add vinegar to milk to sour it. Add eggs, butter, milk and raisins to dry ingredients. Knead on floured board or mix with spoon. Mix until soft dough is formed. Place in loaf pan or round baking pan. Bake 55 minutes in 275° oven.
In medium saucepan combine butter, water and cocoa. Cook and stir until mixture comes to a boil. Remove from heat and set aside. In bowl stir together flour, sugar, soda and salt. Add buttermilk, eggs and vanilla. By hand beat until smooth. Stir into hot cocoa mixture. Mix well. Pour into greased and floured 15 1/2 x 10 1/2 x 1-inch pan. Bake at 400° for 20 minutes. Frost while warm. Cut when cool.
Combine all ingredients. Mix well and put in a greased 9 x 13-inch baking dish. Cover with foil and refrigerate overnight. When ready to bake, remove foil and bake 1 hour at 350°.
Tie spices into a piece of white cheesecloth. Simmer spices and fruit in a pan (not aluminum pan, I use a porcelain pot). Cover with 2-inches of water. Cook until fruit is soft. Add wine and bring to a boil. Add brandy. Shut off heat; ignite surface with a match. Burn for 15 seconds. Cover with a lid.
Combine condensed milk and lemon juice in a bowl and stir with spoon to mix. Add pineapple and oranges into mixture. Blend in Cool Whip. Refrigerate until ready to use. Place about 1/2 to 1 cup on top of angel food cake slice when ready to serve. Great dessert for summer!
Reserve a few onions for topping. Mix remaining ingredients together and place in baking dish. Top with onions. Bake at 350° for 30 minutes.
Grate cheese in large mixing bowl. Put oleo in bowl with cheese and let stand until soft. Cream well. Add flour, salt and pepper; mix well. Add Rice Krispies. Roll in small balls; place on cookie sheet and press with fork. Bake in a 325° oven for 15 to 20 minutes. Watch carefully after 15 minutes. Do not brown, but should be crisp.
Cream sugar and margarine. Beat well; add yolks. Sift dry ingredients and add milk alternately. Fold in beaten egg whites; add coconut. Bake at 350° for 30 minutes. Cool 10 minutes in oven with door open. Grease two 8-inch round cake pans and flour.
Cook yams in water until almost tender, 25 minutes. Cool and remove the skins. Cut into 1/2-inch thick slices. Pare and core apples; cut each in 6 rings.
Mix flour, meal, salt and pepper. Roll chicken parts evenly, covering well with flour mixture. Put in large frying pan in 1 cup hot grease. Constantly turn until chicken is good and brown. Reduce heat and let cook for 10 to 12 minutes. Serve.
Sprinkle yeast in 1/2 cup water in bowl. Mix sugar and salt in 4 cups water. Add shortening and yeast and mix well. Add flour; mix well. Knead until not sticky. Place in greased bowl. Turn to grease top. Cover. Punch down well every 10 minutes for 5 times. Let rest, covered, 10 minutes. Shape into loaves by rolling out in rectangular shape. Roll into loaves. Cut diagonal cuts across top. Let rise until double. Bake at 400° for 35 minutes.
Sift all dry ingredients together. Work in shortening and lukewarm water to make a soft dough. Chill in refrigerator. Roll out dough on floured surface to about 1/4 inch thickness. Cut into 2 inch squares. Deep fry in hot shortening at 400° a few at a time. Brown on each side and drain on paper towel. Serve hot. To eat, break open and pour in honey or use honey butter.
Blend sugar and shortening; add eggs. Beat well. Add buttermilk. Mix well. Grind raisins and black walnuts together. Mix to cream mixture. Mix the dry ingredients with the flour. Add dry mixture to the creamed mixture; mix until well blended. Drop onto greased cookie sheet. Bake at 375° for 12 minutes, or until brown.
Split unpeeled squash lengthwise into 2 halves. Scoop out both of the centers. Combine hamburg, onion, cottage cheese, garlic and tomato juice. Pile onto the squash halves. Sprinkle with grated cheese and bread crumbs. Arrange in baking pan, uncovered. Bake 30 to 40 minutes at 350°.
Line 9 x 13-inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and milk. Bring to boil, stirring constantly. Add pineapple pastry filling and bring to boil again, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat; add Marshmallow Creme and 1 pound white chocolate coating; blend until smooth. Add pineapple candy oil and blend. Add Karo syrup and blend. Pour into prepared pan. Cool to room temperature. Score fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds.
Combine wine, lemon juice, nutmeg, salt and pepper in a shallow pan and bring to a boil. Add crab meat and just heat through. Meanwhile, cream butter, anchovy and egg yolks. Stir gradually into crab mixture, do not let it boil, and cook gently, stirring all the while, until it is thickened. Taste to see if more salt and pepper is needed. Serve very hot in shells or in chafing dish surrounded by sippets.
Prepare bouillon broth. Beat eggs well. When broth is hot, but not boiling, pour beaten eggs very slowly into broth, stirring with a fork so eggs string. Serve warm.
Mix all ingredients on low speed until wet. Continue beating for 4 minutes on medium speed. Bake at 350° for 1 hour in a Bundt pan.
Mix juices and chill. Serve over ice with or without ginger ale. When serving as a punch, cook with Ice Ring (see index for Ice Ring). Serves 4 to 8.
Beat eggs; add spinach, onion, leeks, pepper, baking powder, cheeses and 1/4 cup butter and olive oil. Mix with a tablespoon. Brush a 13 x 9-inch baking pan with melted butter. Layer with 6 sheets of dough, brushing butter between sheets. Start spreading 1/2 cup mixture and alternate with one sheet; cover. Spread mixture evenly. Do this until you use all of mixture. Then use 6 sheets to cover top, brushing each sheet with melted butter. Bake at 350° for 45 minutes or until lightly browned. Cool for 10 minutes. Cut in squares and serve. Can be frozen.
Preheat oven to 375°. Mix sugar, shortening, egg, honey and lemon extract. Stir in remaining ingredients. Roll dough 1/4 inch thick. Use cookie cutters to cut into desired shapes. Place 1 inch apart on lightly greased cookie sheet. Bake approximately 7 to 8 minutes or until no indentation remains when cookies are touched. Cool cookies and decorate if desired.
In a Dutch oven, brown beef. Add remaining ingredients and bring to boil. Reduce heat and simmer, covered, for one hour.
Heat oven to 350°. Bring milk and margarine to boil over medium heat; add flour all at once, stirring constantly, until mixture forms a ball and leaves sides of pan. Remove from heat. Add eggs, one at a time, stirring constantly until mixture is smooth. Add remaining ingredients. Drop by teaspoonful on greased foil-lined cooked sheet. Bake 25 minutes or until golden brown. Makes about 3 dozen.
Combine milk, tapioca and sweetener and salt. Let stand 5 minutes. Add 2 slightly beaten egg yolks. Bring to a boil over medium heat, stirring constantly. Remove from heat (mixture will be thin). Add vanilla. Beat 2 egg whites to stiff peaks. Gradually fold in hot mixture. Chill. Serves 8.
Mix all together in a blender until smooth. Serve with Doritos. Makes 1 quart. Very good on all Mexican food and as a dip.
Sift together dry ingredients. Cut in shortening. Blend in sweet potatoes. Add enough milk to make soft dough. Knead lightly. Roll 3/4-inch thick on floured board; cut with 2-inch biscuit cutter. Place on ungreased baking sheet. Bake in a 400° oven for 20 minutes, or until brown.
Cook potatoes in skins until tender. Cool, peel and cut into small pieces. In saucepan, combine on low heat, 1/4 cup oleo and Cheddar cheese. Stir until melted. Blend in sour cream, onions, salt and pepper. Fold in potatoes. Put in buttered casserole or baking dish. Dot with butter. Bake 30 minutes at 350°. May be frozen or made ahead of time and bake.
Place all ingredients in blender and mix for 1 to 2 minutes. Store in refrigerator.
Heat iron skillet lightly oiled on top of stove. Heat, hot. Pour in batter and bake at 425° for about 25 minutes or until done. Test center with toothpick method.
Beat cream cheese, sugar, vanilla and eggs until smooth. Line muffin tin with aluminum muffin tin liners. Put a vanilla wafer in each. Fill with 3/4 cup of cream cheese mixture. Bake for 10 to 12 minutes at 350°. Top with cherry or pineapple topping after cooling them. Keep refrigerated until ready to serve. Yield: 24 individual cheesecakes.
Cut chicken breasts into strips. Dip in beaten egg and roll in Ritz crackers. Brown in skillet of melted butter. Makes 6 servings.
Cream together peanut butter and cream cheese. Add sugar, lemon juice and chocolate chips. Add Cool Whip. Mix well. Spoon into crust and chill 3 to 4 hours or freeze.
Put undrained crushed pineapple into a saucepan. Mix cornstarch with water to make a paste and stir into pineapple. Add the sugar and cook the mixture until thickened; cool.
Cut pepper in julienne strips. In hot oil, cook garlic briefly. Add pepper, tomatoes, olives, capers and thyme. Cook 5 minutes. Melt butter; add scallops and cook about 3 minutes. Sprinkle lemon juice and basil over and stir briefly. Spoon tomato mixture on heated plates with scallops over mixture. Serves 4.
Bring to a boil. Boil one minute; let cool until thick. Beat slightly and spread on cake.
Cream butter, Crisco and sugar. Add eggs. Dump flour, cocoa, baking powder and salt to first mixture. Add milk and vanilla. Place in greased and floured tube pan. Bake at 300° for 1 hour and 45 minutes.
Combine all ingredients in a bowl. Shape into a loaf. Bake in a covered baking dish with a rack to drain grease. Place bacon slices on top of meat loaf. Bake at 350° for 1 hour in a preheated oven. For 2 small loaves, bake 1/2 hour.
Combine salad dressing and sour cream. Gradually add Seven-Up mixing until smooth. Chill. Serve over vegetables.
Mash artichoke hearts and combine with mayonnaise, cheese, garlic salt. Mix thoroughly and spread into 1 1/2 quart baking dish. Sprinkle with paprika and almonds. Bake at 350° for 20 to 25 minutes. Serve with crackers or chips.
Brown beef and onion; add flour and hot water and cook 5 minutes. Add mustard and chili sauce and simmer for 15 minutes. Serve in toasted bun.
Mix all ingredients except the cheese, crackers and margarine together and put into a casserole dish. On top, cover with the grated cheese and crumble Ritz crackers over the cheese. Drizzle the melted margarine over top and bake, uncovered, at 375° for 15 to 20 minutes.
Mix the softened cream cheese and sour cream together and spread on a round pan or platter. Cook the hamburger meat like you are making tacos. After hamburger is done, spread it over the sour cream and cream cheese. Then pour the picante sauce over the hamburger and layer the finely chopped tomato, bell pepper and onion over the sauce. Top with cheese. Garnish with jalapenos if desired.
Peel and place bananas in heavy plastic bag. Freeze at least 6 hours. Remove from freezer and cut each into 5 or 6 pieces. In the work bowl of a food processor fitted with a metal blade, process banana pieces and remaining ingredients, scraping sides until smooth and creamy.
Prepare broccoli and spinach as directed on package. Combine these with sour cream and soup mix. Put into a 9 by 13 inch pan and bake for 40 minutes at 350°. Just before done, add grated cheese on top. Bake until cheese is melted.
Mix the first 3 ingredients as for pie crust (no water). Spread mixture on bottom of 13 x 9-inch pan. Pare and slice apples. Spread over mixture in pan. Sprinkle with sugar, flour, cinnamon and nutmeg. Cover with pie topping.
In a saucepan, combine all dry ingredients. Add egg yolks, vanilla, margarine and milk. Cook on medium heat until it comes to a boil. Pour into baked pie shell. Top with meringue, if desired. Bake at 400° until meringue is browned.
Dissolve yeast in water. Add flour and salt. Mix with spoon and let rise for 1 hour. Drop by tablespoons in hot oil (375°). Fry until golden brown, turning once. Drain on paper towel. Dust with confectioners sugar before serving.
Heat oven to 325°. In large bowl, combine cereal, oats, nuts, cinnamon and salt. In small saucepan, combine oleo, honey and brown sugar. Cook over low heat until sugar melts. Pour over cereal mixture. Mix until coated. Spread evenly onto greased 15 x 10-inch pan. Bake 25 minutes. Stir twice while cooking. Remove from oven. Add raisins. Cool on wax paper-covered cooling rack. Store in tightly covered container.
In bowl, combine dressing, preserves and soup mix. Place chicken in 2 ungreased 11 x 7 x 2-inch pans. Top with dressing mixture. Cover and bake at 350° for 20 minutes. Baste. Bake, uncovered, 20 minutes longer or until chicken is done.
Mix all except spices and vinegar. Boil 45 minutes. Then add spices. Tie in bag. Cook until thick. Then add vinegar. Boil until desired.
Stir boiling water into jello for 2 minutes. Stir in frozen yogurt until melted. Stir in Cool Whip lite and fruit. Spoon into crust. Refrigerate for 2 hours.
Combine all ingredients. Blend with mixer until smooth. Use as dip or pour over bowl of mixed fruit.
Brown ground beef and onion; drain well. Cook spaghetti as directed on package and drain; set aside. In large bowl, mix all ingredients well and put in large casserole dish. Cover with lid or foil. Bake at 375° for 45 minutes to 1 hour.
Mix all ingredients together; bake, uncovered, for 30 minutes at 350°.
Knead like bread 5 minutes a day for 3 days. (Keep it in the refrigerator.) On the 4th day, shape into 3 rolls; place on your broiler pan in the oven set at 160° and bake for 9 hours.
Cake: Beat all ingredients of yellow cake, oranges, eggs and oil. Use 3 greased cake pans. Bake at 350° for 25 minutes.
Dissolve the gelatin in the boiling water in a bowl. Stir in the undrained pineapple and pie filling. Spoon into a 9 x 13-inch dish. Chill for 1 hour or until set. Beat the cream cheese and sugar in a mixer bowl until fluffy. Add the sour cream, pecans and vanilla. Spread over the congealed layer. Chill until serving time. Yields 8 servings.
Press 1 can of rolls in 9 x 13-inch pan. Cream together cream cheese, sugar, egg yolk and vanilla. Spread over rolls. Top with second can of rolls. Sprinkle with slivered almonds. Bake at 350° for 25 minutes. Top with powdered sugar icing.
Cook butter in 9-inch glass pie plate at low 2 minutes. Turn plate to coat with butter. Meanwhile, combine remaining ingredients. Pour into pie plate. Cover with plastic wrap. Cook at Medium 2 to 3 1/2 minutes or until omelet is almost set; stir after 1 minute. Let stand covered 2 minutes with spatula. Loosen edges of omelet from plate. Fold into thirds to serve.
Mix Cheerios, nuts and coconut in large bowl; set aside. Mix in saucepan sugar, corn syrup and milk together and cook over low heat, stirring occasionally to 236° or until soft ball stage. Remove and pour syrup mixture over Cheerios; mix well. Put in a buttered 9-inch pan and pat. Cool and cut in squares.
Combine vegetables. Mix vinegar, sugar and oil. Pour over vegetable mixture. Chill 24 hours. Drain before serving. Serves 10 to 12.
Sprinkle uncooked brisket with liquid smoke, garlic salt and lemon or lime juice. Wrap in heavy foil and refrigerate overnight.
Spread crescent rolls in cookie sheet, pat down to cover pan. Bake at 325° until golden brown, cool. Blend together cream cheese, Ranch dressing and mayonnaise. Spread on the baked cool crust. Top with veggies of your choice.
Mix meat, onion and bell pepper in a large bowl. Add rest of the ingredients and mix well. Bake in loaf pan at 350° for 45 to 50 minutes.
Cook and stir onion and garlic in hot margarine until tender (not browned). Add remaining ingredients, except cream, and bring to a boil. Carefully pour half the soup into blender and puree. Repeat with remaining soup. Stir in cream and stir. Makes about 10 servings.
Squeeze spinach until dry. In medium bowl stir together spinach, sour cream, mayo, soup mix, water chestnuts and onions. Cover and refrigerate 2 hours. Makes 3 cups.
Combine orange juice, club soda and banana in blender and puree until smooth. Pour over fresh fruit. Sprinkle with nutmeg and cardamon. Cover and refrigerate until ready to serve. Sprinkle with coconut before serving.
Blend soft butter with flour; add grated cheese, salt and pepper. Blend thoroughly. Fill cookie press 1/2 full. Use star attachment and press out in long strips. Bake in 425° oven until very lightly brown, then cut in 2-inch strips. Cool and store in airtight container. Makes 5 to 6 dozen 2-inch cheese straws.
Mix the first 5 ingredients until smooth; set aside. Mix rest of ingredients and add to first mixture. Put in a loaf pan. Bake 50 to 60 minutes until done in 350° oven.
In a saucepan, combine butter, heavy cream and cream cheese. Simmer until all is melted and mix well. Add the Parmesan cheese and garlic powder. Simmer this for at least 20 minutes on low (or the longer the better). You may want to season with a little salt and pepper.
Sift flour, cinnamon, nutmeg, cloves and baking powder 4 times. Roll nuts and fruit in part of flour. Cream butter and sugar. Add eggs. Add remaining ingredients. Bake 1 1/2 hours at 300° in tube pan.
Peel carrots. Shred with a coarse shredder into a bowl. Add marshmallows, pineapple, raisins and coconut. Toss lightly to mix. Combine mayonnaise with mixture. Fold in Cool Whip. Makes 6 to 8 servings.
Combine all ingredients in large kettle. Bring to full boil. Strain in cheesecloth into large bowl. Add 1 bottle of Certo. Return to kettle and bring to full boil. Cook, stirring constantly for 1 minute. Remove from heat. Add 3 or 4 drops green or red food coloring. Pour into small jelly glasses (jelly tends to sugar after opening) and pour melted paraffin on top.
Pour concentrates into punch bowl. Add ginger; chill at least 2 hours to blend flavors. Add cold water and ice. Pour ginger ale down side of bowl. Trim with citrus floaters. Serves 20.
Heat chicken, water and chicken soup until hot. Make dumplings out of Bisquick and milk. Roll out and cut into 1-inch squares and drop into chicken mixture.
Mix first 3 ingredients. Put into buttered casserole. Mix crackers and butter. Sprinkle on top of casserole. Bake until bubbly and starts to brown.
Heat oven to 350°. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; add to margarine mixture, mixing well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in airtight container.
Saute celery and onion in oleo. Cook broccoli thoroughly; drain. Mix well with celery and onion mixture. Add rice, cheese and soups. Bake at 350° for 30 minutes.
Boil chicken until tender. Take meat from bones and crumble up. Layer bowl with Doritos or Corn Chips. Place chicken on top of chips. Combine liquids to form sauce and pour over meat. Sprinkle cheese over sauce. Repeat with second layer of ingredients and cover with chips and cheese. Bake at 350° for a few minutes.
Cook zucchini for 12 to 15 minutes until clear (no water), stirring constantly. Add lemon juice, pineapple and sugar. Boil for 6 minutes. Add gelatin and stir. Put into freezer containers and freeze.
Cook and stir green pepper and mushrooms in margarine in saucepan over medium heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly, for 1 minute. Stir in chicken and pimentos. Heat until hot.