HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients in a small bowl; stir well and set aside. Combine sugar and oil in a medium bowl. Beat at medium speed of an electric mixer 2 minutes or until well blended. Add eggs, beat until light and lemon colored. With mixer running at low speed, add flour mixture alternately with banana, beginning and ending with flour mixture. Blend well after each addition. Stir in vanilla. Pour batter into an 8 x 4 x 2-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden toothpick inserted comes back clean. Cool 15 minutes in pan on a wire rack. Remove from pan and let cool completely on wire rack. Yields 16 servings.
Cut up	tomatoes and onions before measuring. Mix and put in 1/2 cup salt. Mix and let set	2 hours. Drain in colander. Mix with sugar and vinegar. Boil 25 or 30 minutes or to desired thickness. Can and seal.
Wash beans and place in a bowl. Add cold water to two-inches above beans. Soak overnight. Simmer, covered, in same water until tender. Add tomatoes and simmer five minutes. Saute green peppers slowly in salad oil for five minutes. Add onion and cook until tender, stirring frequently. Add garlic and parsley.
Prepare the rice and set aside. Soak mushrooms with hot water until soft, about 20 minutes. Drain; rinse well, remove the stems and cut into quarters. In a wok or skillet over high heat, add 1/2 tablespoon of oil and onion. Stir-fry for 1 minute. Add beef, garlic, m.s.g, soy sauce and pepper into the wok. Stir-fry until the beef is cooked, about 2 minutes. Remove to a plate. Return the wok to high heat and add the remaining oil. Add mushrooms and carrot; stir-fry for 1 minute. Add oyster sauce and chicken stock and cook until reduced by half. Add snow peas and cook for 1 minute. Add beef mixture to the wok and cook just to heat through. Serve with rice. Makes 2 to 4 servings.
Combine first 5 ingredients. Stir in remaining ingredients. Cover. Chill and serve.
In 12 x 8-inch baking dish, combine the first 6 ingredients. Add steak. Coat with mixture. Marinate, covered, 8 hours in refrigerator. Broil 30 minutes on broiling pan, turning once. Cover and refrigerate to serve cold. Makes 8 servings.
Cook macaroni in boiling water according to package directions. Drain. Set oven to 375°. Add butter or margarine, egg, diced cheese, milk and seasoned salt to taste while macaroni is hot. Mix well. Bake about 45 minutes or less until browned. Makes 6 to 8 servings.
Boil potatoes until done; drain well. Cream the egg, butter, sugar and flour. Mix with potatoes. Place in refrigerator until chilled. Spoon into small balls, using a medium marshmallow in center. Fry or bake at 350°.
Boil macaroni. In a 9 x 13-inch baking dish add beaten eggs and cut 1 pound Cheddar cheese in cubes, then add 2 sticks of margarine and black pepper to taste. When macaroni is done, drain and add milk. Pour into dish and stir until thick. Slice the other pound of cheese on top. Bake at 350° for 45 minutes until bubbly and brown.
Prepare squash, onions and peppers. Let set for 1 hour. Boil vinegar, sugar, celery seed and mustard seed. Add squash and boil for 5 minutes. Place in jars. Seal.
Line pan sides with Doritos. Mix soups together. Layer crushed Doritos, chicken, jalapenos, soups and cheese. Repeat layers. Bake at 350° until cheese and soups are heated.
Brown beef and onions. Add tomato soup, beans, water, celery and peppers. Add chili powder if desired. Season with salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1/2 hour or until celery is tender. Serve over cooked rice. Serves 4.
Heat oven to 350°. Grease Bundt pan. Cream butter in large bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting and nuts. Pour batter into greased tube pan. Bake 60 to 65 minutes. Cool 2 hours. Remove from pan.
Combine dried apricots and water. Soak 1 hour. Cook, slowly, until tender. Cool. Cut into small pieces. Add crushed pineapple with juice, sugar and liquid from cherries. Mix well. Cook slowly, uncovered, stirring often, until thick and clear. Add pieces of cherries. Cook a few minutes longer. Pour into jars. Seal or cover with melted paraffin. Makes 8 to 10 cups.
Crush potato chips and save 1/3 for topping. Combine other ingredients. Pour into 9 x 13-inch dish and cover with remaining chips. Bake 45 minutes at 350°.
Cook bacon until crisp; set aside. Saute onion. Cook potatoes in water until tender. Do not drain water. Stir in salt and milk. (I add leftover mashed potatoes if I have any, about 1/2 cup.) Puree. Heat, but do not boil. Garnish with crumpled bacon and parsley.
Chill 1 can of milk in refrigerator for a couple of hours. Crumble graham crackers, about 30 crackers. Add oleo and sugar. Mix well. Use mixture to line pan and save enough for top, 1/2 cup.
Place in slow cooker or fondue pot. Serve warm with Doritos or tortilla chips.
Combine beans and seasoning mix. Spread bean mix evenly in 12 x 8 x 2-inch dish. Layer remaining stuff in order given. Serve with tortilla chips.
Bring first 4 ingredients to boil, stirring constantly, then boil 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn. Mix well. Turn into large roaster or baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven and break apart.
Make medium white sauce with butter, flour and milk. Add 1/2 cup cheese and squash; season to taste. Stir in slightly beaten egg yolks; then add sauce. Fold in beaten egg whites. Last, put in buttered baking dish with buttered bread crumbs on top. Bake 25 or 30 minutes in a 350° oven.
With a big spoon, get ice cream out of box and put in blender. Pour grape drink over the ice cream, push one of the buttons until the ice cream and grape drink are mixed real good. Pour into a tall glass and drink up!
Scald milk. Stir in sugar, salt and butter; cool. Dissolve yeast in warm water. Add cooled milk mixture and 3 cups flour; stir until smooth. Add enough flour to make a soft dough. Put mixture on a lightly floured surface; knead until smooth and elastic. Add any additional flour, if necessary. Place mixture into a buttered bowl and butter top of dough. Cover; let rise in warm place until doubled in bulk, approximately 1 hour. When ready, punch down dough. Let it rest for about 10 minutes.
Blend or mix all ingredients thoroughly. Pour in greased pie plate. Bake at 350° for about 45 minutes. Any combination of fruits and nuts may be added. Top with whipped cream, if desired.
Place rice and grated cheese in bowl and mix. Pack a ball of the rice and cheese mixture around each cube of cheese. Add butter, salt, pepper and mustard to egg before beating. Dip the rice and cheese balls in egg mixture first, then dip in bread crumbs. Deep fry for 7 minutes. Remove and let drain and cool on paper towels.
Brown stew meat. Add oregano, ground comino and diced tomatoes. Simmer for 20 minutes. Add green beans. Cook for 10 minutes. Serve over white rice.
Mix vinegar, water, sugar and salt. Bring to boil for 15 minutes. Add cooked beets; simmer 5 minutes. Use pickling spices, if desired.
Cut up fruits, nuts and raisins. Put all together in a bowl with 1/2 cup flour and mix well to keep fruits from sticking together. Cream the butter and sugar. Add eggs, one at a time. Add spices. Add whiskey, milk and rum. Add this to fruit and nut mixture. Mix well. Add flour and mix well. Grease cookie sheets and drop by teaspoonful, one at a time. Bake at 275° for approximately 12 to 15 minutes. When cooled completely, store in airtight cans. Will keep for weeks.
Cook squash, mash and season. Add sour cream, soup, butter, carrot, onion and add herb seasoning, crumbled. Spoon into well-greased casserole dish, size 9 x 12-inch. Spread a few herb seasoning crumbs to top. Bake at 350°, uncovered, for 35 to 40 minutes. Makes 8 to 12 servings.
Sift flour, salt and soda. Add sugar and cocoa and beat by hand until blended. Add oil, milk, coffee, eggs and vanilla. Mix well. Beat 2 minutes on medium speed with mixer. Will be a watery, very thin batter. Pour into greased and floured 12 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes. When removed from oven, cover with wax paper until cool. Frost.
Combine 1 cup sugar, flour, baking powder and salt. Rub in butter. Add milk. Spread batter evenly in a greased pan. Pour over batter the cherry and sugar mixture which has been brought to a boil. Bake 45 minutes in a 350° oven. Serve warm or cold with whipped cream, ice cream, milk or pudding.
Pour boiling water over poppy seed and let stand until cool. Add remaining ingredients to poppy seed mixture. Beat for 4 minutes. Pour into greased and floured angel food or Bundt pan. Bake at 350° for 40 to 45 minutes. Do not stand pan upside down to cool.
Wrap bacon around water chestnuts. Bake at 375° for 1/2 hour. Mix brown sugar with ketchup. Pour over chestnuts and bake for 2 hours at 275°.
Mix Miracle Whip, soy sauce and seasonings in a large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.
Saute onion. Brown hamburger. Mix all ingredients together. Season to taste. Simmer for 15 minutes. Serve hot.
Melt butter. Blend in flour. Add broth, milk and water. Cook and stir over low heat until thick. Add salt, rice, chicken and vegetables. Pour into greased 11 1/2 x 7 1/2-inch baking dish. Bake in moderate oven (350°) for 30 minutes. Makes 8 to 10 servings.
Stir the first 7 ingredients together; boil for 1 minute. Set aside to cool. Add remaining ingredients to the cooled mixture; toss lightly. Refrigerate overnight.
Place rhubarb and strawberries in large kettle. Add the water and sugar. Bring to boil, then reduce heat to a simmer and cook until rhubarb is soft. Add strawberries and return to boiling. Remove from heat. Cover and let sit for 10 to 15 minutes. Strain (discard pulp) and refrigerate.
Mix first four ingredients. Add eggs, one at a time, beat after each one. Add vanilla. Bake 30 to 40 minutes at 325° in large loaf pan.
Grease baking dish. Set oven for 350° on middle shelf. Break 2 eggs in a bowl; beat until bubbly. Add honey or sugar and vanilla to egg mixture. Beat. Add milk slowly. Continue to beat the mixture until well blended. Break the bread into 8 small pieces. Pour egg mixture into baking dish and press bread pieces into mixture. Let soak a minute or two. Sprinkle with cinnamon. Bake for 25 to 30 minutes until puffed up and golden brown. Let cool. Enjoy!
Cut fish fillets into serving size portions. Sprinkle salt. Combine sour cream, mayonnaise and Ranch salad dressing mix. Dip fish into mixture, then roll in crushed onions.
Cook the egg yolks, lemon juice and 1/4 cup of cream in a double broiler, stirring constantly, until thickened. Let the mixture set until it is cold. Add all remaining ingredients. Let stand for 24 hours after mixing.
Slice squash and onions. Cover with cold water and salt. Let stand for 2 hours; drain.
Preheat oven to 350°. Prepare broccoli and rice according to package directions. Combine cheese, mayonnaise, soup and egg. Drain broccoli. Work rice and broccoli in with the soup mixture. Place in buttered dish and bake at 350° for 20 minutes. Remove from oven and top with crushed crackers and melted butter. Return to oven for 10 minutes.
Boiling water added last thing. Just fold in water, don't beat. (Batter will be thin, but don't add anymore flour.). Cake will be stiff when baked.
Melt chocolate chips and set aside. Melt white chocolate over low heat, stirring constantly. Remove from heat. Stir in candy cane. Pour onto foil lined cookie sheet. Drizzle with melted chocolate. Gently zigzag with a metal spatula through both layers. Let stand until hard. Break into pieces. Store tightly covered.
Combine vinegar, sugar, salt, celery salt, turmeric and dry mustard in saucepan, bring to a boil and pour over zucchini and onions. Let stand one hour, stirring occasionally. Pack in hot sterilized jars and seal. Oh, so good.
Arrange potatoes in a 9-inch pie plate, overlapping slices. Loosely cover and microwave on High for 4 to 5 minutes (until tender).
Brown chops in shortening and drain. On each chop place a slice of onion, green pepper and 1 tablespoon rice in center of ring. Pour tomatoes around meat. Distribute celery. Cover; heat to simmering. Lower heat. Cook 1 hour.
Peel eggplant. Cut crosswise in half inch thick slices, then into quarters. Cook in boiling salted water 10 minutes. Let cool. Drain thoroughly. Mix in tomatoes and onion. Add salt, pepper, basil and sugar. Pour half of mixture into buttered 2-quart casserole. Top with half of the cheese. Repeat. Bake, uncovered, at 350° for 40 minutes.
Combine the cheese spread and the Bisquick. Shape into a roll and roll in the sesame seed. Chill for 2 hours. Slice 1/4-inch thick slices and place on a lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix all ingredients except whipped cream in a large bowl. Fold in whipped cream last. Place some cherries and pecans on top as garnish, if desired. Cover and place in refrigerator overnight.
Wash the beans; soak in the quart of lukewarm water overnight or 6 to 8 hours. Put beans in a saucepan. Add salt, mustard, molasses and 3 cups of the boiling water. Cook until beans reach boiling point, then boil for 3 minutes. Pour into a casserole. Spread bacon on top. Cover and bake at 300° for 4 hours, then add remaining 2 cups water and bake 2 hours more. Uncover the last 1/2 hour of baking to brown the top.
Melt semi-sweet chocolate in microwave. Keep it stirred, then when melted add nuts and peanut butter. Stir well. Drop onto waxed paper on a cookie sheet. Put in freezer, then remove into a bowl with a lid. Keep in refrigerator.
Mix ingredients together, then form into loaf shape. Place in rectangular bread pan and bake at 350° for 1 hour. Pour off fat and serve. Meat loaf can be topped with additional catsup and/or bacon. Serves 4 to 6.
Brown meat in Dutch oven. Drain off fat. Stir in water, tomatoes, carrots, mushrooms, barley, celery, onions, garlic and oregano. Bring to boil. Reduce heat. Cover and simmer 10 to 15 minutes or until barley and vegetables are tender. Season to taste. Stir in Velveeta until melted. Garnish as desired. Makes six 1 cup servings.
Combine brown sugar, margarine, corn syrup and salt together in a large saucepan. Bring to a boil for 5 minutes (stir consistently). After bringing to a hard boil, take off heat and stir in the baking soda. Pour over popcorn that has been placed in a roasting pan or large baking pan. Mix tighter until will coated. Bake at 250 degrees for 1 hour stirring every 15 minutes. Cool before storing. Store in air tight container.
Beat egg and add sugar. Sift dry ingredients and fold into eggs. Add apples, nuts and vanilla. Pour into greased 8-inch pie dish. Bake 20 minutes at 350°.
Mix ingredients together. Bring to boil over medium heat. Boil for 1 minute. Remove from heat. Grill chops over coals for 30 minutes, or until half done. Brush with sauce. Grill for 15 to 30 minutes more.
Cook with water, boil 1/2 hour. Mash cooked veggies; add milk, clam juice and clams; thicken with flour mixed in water. Simmer 15 minutes on low heat, top with dry parsley.
In 13 x 9 x 2-inch baking pan, mix together sugar, flour, oleo, baking powder and milk. Let stand.
Brown meat. Add chili powder, onion, bell pepper, jalapenos and corn. Layer Doritos, sliced Velveeta cheese and meat mixture; end with Doritos and cheese on top. Bake at 350° until cheese melts.
Put jello in bowl. Add 1 cup hot water, sugar and stir until dissolved. Add juice and pineapple. Put cheese in another bowl. Add second cup of hot water, a little at a time, to cheese until all is used up and cheese is smooth. Mix with jello mixture and put into 8 or 9-inch square dish. After it is set, sprinkle with nuts.
Dissolve jello in hot water; add cream cheese and whip with mixer. Add remaining ingredients. Pour into mold and chill until firm. Serve on lettuce with mayonnaise or just plain.
Mix powdered sugar, margarine and egg. Mix in flour, cocoa and salt. Cover and refrigerate at least 1 hour, but no more than six weeks.
Mix all ingredients well. Bake in bread pan at 350° for 30 to 40 minutes.
Dissolve Jell-O and Kool-Aid in boiling water; add cold water. Pour into paper cups and place in a freezer. When mushy, put in a plastic spoon or stick. When frozen, peel off paper and eat. May use molds.
Melt butter in small saucepan. Add mushrooms, onion, garlic powder, salt, lemon juice and Worcestershire sauce. Cook and stir until mushrooms are tender. Add parsley; keep sauce warm.
In saucepan, mix first 7 ingredients. Simmer 10 to 15 minutes. Cool. Toss with beef and onion. Chill. Drain, reserving marinade. Place greens in a large bowl. Top with beef and onions. Combine sour cream with reserved marinade. Toss with greens and beef.
Slice beef lengthwise into 1 1/2-inch strips. Cut strips crosswise into 1/4-inch slices. Toss beef, cornstarch, 1 tablespoon oil, salt, sugar, white pepper and 1 tablespoon soy sauce in a plastic bowl. Cover and refrigerate for 1/2 hour. Cut green onions diagonally into 1-inch pieces. Heat wok until very hot. Add 2 tablespoons oil. Rotate to coat sides. Add beef, ginger and garlic. Stir-fry for 3 minutes or until beef is brown. Add green onions and 2 tablespoons soy sauce. Stir-fry 2 minutes. Serve over steamed white rice.
Mix ingredients and put into greased bread pans. Makes 2 loaves. Bake for 1 hour at 350°.
Wash and scrape carrots. Cut or slice 1/4 inch thick. Cook in boiling salted water; drain. Cool. Combine carrots with onion rings and green pepper in large bowl. Combine soup, sugar, oil, vinegar, salt and pepper. Bring to a good boil; stir. Pour hot mixture over vegetables. Cool. Cover and refrigerate overnight.
Brown onion and beef in saucepan. Add beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, paprika and cayenne pepper. Cover; let simmer for 1 1/2 hours on low heat.
Combine dry ingredients and set aside. In mixer, blend shortening, sugar and eggs (one egg at a time); beat well. Add zucchini and vanilla and milk (alternately with dry ingredients). Bake in Bundt pan at 350° for 1 hour. Cover with glaze.
Drain beans well. Add dressing; let set for 2 hours (better overnight). Combine head of lettuce, tomato, onion and cheese. Toss salad. Last, add corn chips, crumbled well.
Cut chicken into small pieces. Place all ingredients in cooker and close securely. Cook 20 minutes at 15 pounds pressure.
Preheat oven to 350°. Mix together the 3 cans of soup and mayo in a 9 x 13-inch baking dish. Place raw chicken breasts, cut in half, or long strips into soup mixture. Press down to cover with sauce. Place cheese slices on top. Then sprinkle with crumb dressing mix and bake at 350° for 45 to 50 minutes or until chicken is done and top is brown.
Mix onion soup and water; simmer 5 minutes. Pour 2 tablespoons tomato sauce into a cup. Add garlic salt, thyme, pepper, oregano and parsley; mix well. Add herb mixture to ground beef and mix until blended. Add remaining tomato sauce to onion soup mixture. Shape meat into balls into a 2-quart casserole. Pour soup mixture over meatballs. Bake, covered, at 350° for about 45 minutes. Uncover, bake until browned.
Last three ingredients, mix over heat until melted. Pour over first three ingredients. Mix well, then pack into greased tube pan. Let set overnight. Run knife around edges of pan; turn cake onto plate and cut. Tastes like popcorn balls.
In a large bowl, peel and dice apples, add oranges, fruit cocktail, pineapple and bananas. Quarter cherries and add for color and about 3/4 cup of coconut. Mix all together and refrigerate.
Mix all ingredients and bring to a boil. This sauce is especially good for chicken and ribs cooked on the grill.
In medium size bowl beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Pour into pie crust and cover with chilled cherry pie filling. Refrigerate 2 - 3 hours before serving.
Cook cauliflower in boiling water for 2 minutes. Combine all ingredients; chill before serving.
Brown meat, drain off fat. Add soup, water, French onion soup, celery; cook all together until meat is done. Cook 10 minutes only the noodles. Layer sauerkraut, noodles and meat sauce until all mixtures are used up. First bake at 350° for 1 hour, then at 325° for 1/2 hour.
Spray a 3-quart casserole well with a nonstick spray. Whisk broth and soup until smooth. Stir in rice and onion and mix well. Remove fatty pads and skin, if desired. Arrange hens, cut side down on top of rice mixture. Season with salt and pepper. Spray a sheet of tinfoil and cover the casserole dish. Bake at 350° for 1 1/2 hours.
Sift together 2 cups flour and the powdered sugar. Cut into butter until mixture clings together. Press into 13 x 9 x 2-inch baking pan. Bake at 350° for 20 to 25 minutes or until lightly browned. Remove and cool.
Beat egg yolks until light and fluffy. Add half of the sugar (3/4 cup), flour, butter, salt and milk. Mix well and heat in top of double boiler until lukewarm, stirring occasionally. While mixture is heating, caramelize remainder of sugar, stirring frequently. When sugar is caramelized and boiling rapidly, pour in the egg mixture, stirring constantly. Cook until thick. Remove from heat. Add vanilla. Pour cooled mixture into baked pie shell. Top with meringue.
Combine apples, celery, sugar, butter and water in saucepan. Bring to boil. Cover and cook 5 minutes. Combine bread and seasonings. Combine chicken broth and egg; add to bread. Add hot apple mixture; toss with fork to mix. Turn into buttered 1 1/2 quart loaf pan or casserole. Bake, uncovered, in moderate oven (350°) for 35 minutes (10 to 15 minutes longer gives a crisper top). Serves 6.
Heat oven to 350°. Lightly grease pie pan; sprinkle bacon bits and cheese on bottom of pan. Pour egg mixture on top. Bake until	golden brown, or a knife comes out clean, 50 or 60 minutes. Let stand for 5 minutes. Refrigerate any leftover. (I mix the eggs in a blender.)
In a large mixer bowl beat eggs with electric mixer until light, 4 to 5 minutes. Sift together flour, baking powder and salt. Add to eggs and mix well. Fold in Jack cheese, cottage cheese and chilies. Turn into greased 9 x 12-inch baking dish. Bake at 350° for 40 minutes. Remove from oven and let stand 10 minutes. Cut in small squares. Makes 3 to 4 dozen appetizers.
Drain pineapple; reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10-inch ovenproof skillet. Blend in brown sugar and arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in half reserved syrup until blended. Repeat, ending with dry ingredients. Fold in remaining 1/2 cup raisins. Pour batter over pineapple. Bake at 350° for 40 to 45 minutes. Let stand 5 minutes before inverting on a serving plate.
In a large skillet saute cabbage and apples in butter for 6 to 8 minutes until cabbage is tender-crisp. With spoon stir in vinegar, sugar and salt. Cook 2 minutes. Makes 6 servings.
Cut each slice of bread into 3 pieces. Using the soup as is, spread on each piece of bread. Roll the bacon over the bread. Put all small rolls on cookie sheet. Freeze. After frozen, store in bags until ready to use. Bake in a 350° oven for 25 to 30 minutes, until browned.
Heat oven to 450°. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
Combine crushed pineapple with prepared pudding. Place about half of vanilla wafers in bottom of 9 x 13-inch baking dish. Spread half of pudding mix on top. Cover with sliced bananas. Add another layer of vanilla wafers, then remaining pudding mix. Cover and chill about 5 hours. Before serving, spread top with whipped topping. Sprinkle with nuts. Makes 12 to 15 servings.
Sprinkle Crazy Dave's Salt and Spice on hamburger meat and prepare into patties. Grill.