HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, wheat germ, baking soda and salt in a large bowl. Make a well in the center of the mixture. Combine bananas, oil, honey, eggs and vanilla; add to dry ingredients. Stir until moist.
Mix together the chicken, cream cheese, 2 tablespoons butter, salt, pepper, milk and onion. Divide into fourths. Put 1/4 on each rectangle of crescent; fold over and pinch all sides together and seal. Brush with remaining butter; sprinkle with seasoned bread crumbs. Bake at 350° for 25 minutes on an ungreased cookie sheet. Good!
In skillet, cook sausage and onions until the meat is well browned; drain. Add sauerkraut and 2 tablespoons breadcrumbs. Combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill.
Brown sausage and onion; add tomatoes and water. Season with salt and pepper. Bring to a boil. Add rice. Cover and cook on low for 2 hours.
Cook macaroni in salted water (2 quarts water plus 1 tablespoon salt) until tender yet firm, about 8 minutes. Rinse in cold water in colander to cool. Drain well. Cook vegetables according to package directions. Drain and rinse in cold water to cool. Drain well. Gently but thoroughly mix together macaroni, vegetables, cheese, mayonnaise and seasonings. Chill and serve on lettuce leaves if desired. Makes a large bowl.
Mix cake in melted margarine. Add 1/3 cup Pet milk. Stir in pecans. Pour into a 9 x 13-inch pan. Bake at 350° for 8 minutes. Melt caramels in 1/3 cup Pet milk. Pour chocolate chips over cake, then pour melted caramels over chips. Pour on remaining batter. Bake for 18 minutes longer.
Drain peas and corn; mix these with other vegetables in a covered plastic bowl. In a small saucepan, combine the sugar, vinegar, black pepper, salt and vegetable oil. Bring to a boil, pour over vegetables. Cool overnight.
Melt the butter in a large skillet. Saute the onion until tender but not brown. Add the chopped tomatoes, basil, salt and pepper. Cover and cook over low heat until the tomatoes are soft. Don't let them get mushy. This will probably take about 10 minutes. Pour the mixture into the bowl of a food processor and while the machine is running, gradually add the heavy cream. Continue processing until the mixture is smooth. Best served slightly warm. A sprinkling of grated cheese over the top adds a nice taste boost.
Peel and mash avocados with the juice of a whole lemon. Mix in the pressed or baked garlic cloves, finely chopped white onion, diced tomato, green chopped chiles and the sour cream. Add milk as needed for consistency. Season to taste with cayenne, Tabasco and salt. Serve with unsalted tortilla chips.
Mix 4 cups flour with the other ingredients at high speed with mixer for 3 minutes. Add remaining 4 cups flour, or less, by hand. Cover. Let rise in warm place until doubled. Roll or shape rolls. Cover. Let rise until doubled again. Bake at 375° for 20 minutes.
Sprinkle peaches with lemon juice and sugar. Let set one hour. Drain peaches and measure 1 cup syrup and blend with cornstarch. Stir over low heat until thick. Add extract and cool. Pour some over shell and then pour over peaches in ready baked shell. Top with Cool Whip or whipped cream.
Mix all ingredients well. Pack mixture into a greased shallow baking pan. Bake at 350° for 1 hour. Can serve topped with tomato sauce.
Mix together potatoes, green peppers and onion. Season with paprika, salt and pepper. Put mixture on heavy-duty foil and dab butter on top in several places. (Spraying the inside of foil with Pam helps a lot!) Wrap the potatoes in the foil real well and cook on grill, turning often, about 1/2 hour. Can be done in oven at about 400°.
Mix eggs and sugar together; then add biscuit mix and dates and pecans. Bake in oven at 350°	for 30 to 35 minutes in a greased pan.
Sift together flour, sugar, soda, cinnamon and salt. Stir in carrots, pecans, apples, raisins and coconut. In a bowl, beat 6 eggs, then add 2 cups Mazola oil and 4 teaspoons vanilla. Stir in flour/fruit mixture until combined. Spoon batter in well oiled muffin tins. Bake at 350° for 20 minutes or until muffin springs back when touched. Let cool 5 minutes. Yields 36 regular sized muffins.
Sift flour, sugar, salt, soda and baking powder in bowl. Add milk and egg; beat until smooth. Place 1-inch of oil in frying pan and heat. Pour though funnel to make lines in oil.
Place cake layers, top side up, in 2 clean layer pans. Prick each cake with serving fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes. Chill 3 to 4 hours. Dip 1 cake pan in warm water for 10 seconds. Turn out onto serving plate. Top is 1 cup whipped topping or frosting. Unmold second cake layer. Place carefully on first layer. Frost top and side with remaining whipped topping or frosting. Garnish as directed.
Combine flour, milk and mayonnaise, stirring just until dry ingredients are moistened. Grease a 10-inch cast-iron skillet with oil. Place in a 400° oven for 4 minutes, or until hot. Remove from oven; sprinkle with cornmeal. Spoon batter into skillet. Bake at 400° for 25 minutes.
Heat oven to 350°. Grease with margarine or butter a 9 x 13 inch pan. Place chilies on bottom of pan. Layer one cheese, then layer other cheese. Beat eggs slightly. Add milk and tabasco sauce. Pour over cheese. Bake 35 to 40 minutes. Cut into squares while warm. Freezes well.
Mix yeast and lukewarm water; set aside. Put shortening, sugar and salt into bowl. Add hot milk. Stir until shortening is melted. Beat egg and add it to yeast mixture, stir. Add 1 1/2 cups flour, stir; add 1 cup flour, stir. Add 1 more cup flour and stir. Grease hands; pinch off dough a little larger than an egg, work until rounded. Put in baking pan, grease tops and let rise until double in bulk (about 1 1/2 hours). Bake at 425° for 15 to 20 minutes.
In the bowl of an electric mixer, place butter and sugar. Mix on low speed for 15 seconds. Add flour and salt; continue mixing on low speed for 3 to 5 minutes, until the dough comes together. It will look dry just before it comes together. Place the dough on a lightly floured board; roll 1/4-inch thick. Cut out dough with a 3-inch star cutter or other desired shape. Place on cookie sheets 1/2-inch apart. Chill for 1 hour in the refrigerator or 1/2 hour in the freezer.
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. In skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often. Serves 4.
Butter bottom and sides of a 10-inch springform pan. Combine crumbs, almond extract and butter. Press onto bottom of pan; refrigerate. Preheat oven to 425°. In a large mixer bowl, beat cream cheese until smooth. Add sugar, flour, lemon juice, vanilla and salt. Beat in the eggs and egg yolks one at a time, until light and fluffy. Beat in heavy cream, then amaretto. Pour into prepared pan. Let stand 10 minutes at room temperature. Put in oven and bake 10 minutes; reduce the temperature to 250°, BUT DO NOT OPEN OVEN DOOR. Bake 1 hour and 5 minutes more. Remove from oven. Immediately run a spatula around edge of cake to loosen from pan (helps prevent cracking). Cool on wire rack for 1 hour, then cover and refrigerate at least 4 hours. Remove cheesecake from pan to serving container. Top cheesecake with non-dairy whipped topping.
Soak red beans overnight; drain. Add water and ham hocks; simmer several hours. Add tomato ingredients, spices and sauteed ingredients. Simmer all day. Cook rice separately. Serve with red beans.
Saute in margarine the onions and celery. Combine soups and Cheez Whiz. Next, combine all ingredients and pour into a casserole dish; sprinkle with paprika. Bake 10 or 15 minutes at 375°.
Boil sugar, milk, butter and cocoa for 1 1/2 minutes. (Start timing after the mixture reaches a full rolling boil.) Remove from heat. Add peanut butter, oats and vanilla. Drop by teaspoon onto buttered wax paper.
Mix eggs, sugar, shortening, milk and vanilla. Add flour, salt and baking powder. Mix well. Fold in blueberries. Makes one 8 x 8-inch square cake. You may double recipe for a tube cake or 13 x 9-inch pan. Bake at 350° for 35 to 45 minutes in greased and floured pan. Sprinkle batter with sugar before baking.
Preheat oven to 300°. Grease cookie sheet lightly. Beat egg whites, coffee, cream of tartar and salt in medium bowl on High speed until foamy. Beat in sugar, 1 tablespoon at a time, on high speed. Continue beating until stiff. Do not overbeat. Fold in cocoa and coconut.
Season the chicken breasts with salt and pepper. Combine the dressing, soup mix and preserves. Mix until well blended. Layer half the sauce on the bottom of a shallow baking dish. Place the chicken side-by-side on top. Pour remaining sauce over chicken. Cover and marinate in the refrigerator overnight. Bake uncovered at 325° for 1 hour or until chicken is tender.
Rinse chicken pieces with cool water. Pat dry with paper towels. In a large skillet, heat the oil. Brown chicken pieces on all sides. Sprinkle chopped onion, celery, garlic, salt and pepper over chicken. Add enough beer to barely cover chicken. Cover and simmer for 30 minutes or until chicken is done to your liking. Juices should run clear when pierced with a fork. Serve hot with extra celery sprinkled over the top.
Mix all ingredients together except the 2 cheeses. Roll into patties. Bake at 350° for 20 minutes. Remove from oven. Place a piece of Mozzarella cheese on each burger and sprinkle the Parmesan cheese on each slice of Mozzarella. I use a cookie sheet for baking burgers. Makes 4 burgers.
Soak fresh wall-eye in bowl of milk for 1 to 2 hours. In skillet or pan melt butter. Remove wall-eye from milk and roll in Progresso bread crumbs. Cook until tender and brown to taste. If baking fish, bake at 375° to 400° for 15 to 25 minutes or to desired taste. Fish should be tender and flaky.
Simmer water, soy sauce and honey for 10 minutes. Place chicken wings on a cookie sheet and baste with sauce. Bake in a 275° oven for 1 hour and 15 minutes, turning and basting often.
Brown meat slowly; spoon off excess fat. Add next 6 ingredients. Simmer, uncovered, for about 30 minutes to blend flavors, stirring occasionally. Cook noodles in boiling, salted water until tender. Drain; rinse in cold water.
Dissolve jello and sugar in hot water. Add cold water, pineapple juice and lemon juice. Freeze in gallon milk jug or other large container. Remove from freezer about 4 hours before serving and mix with ginger ale. Only let it thaw partially. Break it up with a fork and serve as an icy slush. It is wonderful!
Mix all ingredients. Form into patties. Fry in pan with oil until brown on both sides. Drain on paper towels. Batter will keep 1 week in refrigerator. Preparation time: 30 minutes.
Boil macaroni; when done, drain. Mix in jar the oil, vinegar, sugar, salt, Accent, garlic salt and mustard. Mix well and chill.
Mix margarine, sugar and eggs. Stir in applesauce. Sift together the flour, soda, salt and spices. Add to applesauce mixture and stir in raisins and nuts. Dip a good teaspoonful on cookie sheet and bake for 10 minutes at 350°.
Mix all together. Put in pan. Bake 50 minutes at 350°. Serve warm topped with sweetened condensed milk poured over the top or with ice cream.
Wash and pat dry the chicken breasts, skin on; salt and pepper. Broil the chicken in a shallow pan or rimmed baking sheet about 4 to 5 inches from the heat for approximately 5 to 7 minutes per side or until well browned. Remove the chicken from the broiler and set aside.
Chop tomatoes in small pieces. Add chopped green onions, sliced olives and crumbled Feta cheese and basil. Mix well. Add dressing to taste and toss.
Melt first 2 ingredients over low heat, cool slightly.	Add rice krispies and Spanish peanuts, then fold in marshmallows. Drop by spoon onto waxed paper. Can put in refrigerator so the chocolate sets quicker.
Melt chocolate chips and butter. Cool. Add nuts and marshmallows and mix. Spread coconut on wax paper. Spoon 1/2 of mixture on it into a log. Roll in coconut and roll up and chill 24 hours. Slice into 1/2-inch slices and serve.
Cut steak in very small pieces and brown. Mix with other ingredients and bake for 1 1/2 hours at 350°.
Add to eggs the sugar, pumpkin and oil. Add flour, baking powder, soda and cinnamon. Put in greased and floured cookie sheet and bake at 350° for 25 minutes.
Put first 3 ingredients in heavy Dutch oven (5-quart size). Bring to a rolling boil and boil for 9 to 10 minutes, stirring constantly.
Fry sausage, hamburger, onion, celery and green pepper until done. Add remaining ingredients and simmer together. Put in casserole dish. Bake 45 minutes at 350°.
Bake cake as directed on package in 2 layers. Cool. Prepare pudding as directed on package. Crumble one cake layer into a large glass serving dish. Pour 1/4 cup Kahlua over cake. Top with half of the pudding, 1/2 of the Cool Whip and 1/2 of the crumbled Heath bars. Repeat layers. Chill at least 1 hour.
Cream butter and Crisco. Add sugar, beating well at medium speed. Add cream cheese and beat until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Bake in a greased and floured 10-inch tube pan at 325° for 1 hour and 15 minutes. Cool in pan 10 minutes.
Mix ingredients together. Roll in small balls and flatten. Bake at 400° for 12 to 15 minutes. Place cookies on sheet covered with sifted powdered sugar as soon as taken from oven. Sift powdered sugar on top.
Place roast in heavy foil in roasting pan with A.1. sauce and sprinkle onion soup mix. Then pour mushroom soup over chuck roast. Wrap loosely in foil. Bake in 350° oven for 2 1/2 to 3 hours.
Cream sugar and butter. Add lightly egg yolks. Blend in mashed potatoes; combine cocoa with flour and cinnamon. Add alternately with milk in which soda has been dissolved. Then add enough flour to make normally thick cake batter. Add nuts and fold in egg whites beaten stiff. Add vanilla. Pour into greased and floured loaf pan. Bake at 350° until a toothpick stuck in center comes out.
Drain green beans. Combine in casserole dish green beans, soup concentrate, and 1/2 can of Durkee onions. Mix together and spread evenly in casserole dish. Cover with foil. Bake at 350° for 45 minutes. Remove foil. Cover casserole with remaining 3 ounces of fried onions and bake uncovered for 10 minutes. Remove and let cool for 15 minutes. Serve. Add salt and pepper to taste.
Mix cheese and margarine (both room temperature). Add remaining ingredients. Form into balls	and flatten with a fork on baking sheet. Bake at 350° for 15 minutes.
In 1-quart microwave-safe casserole, crumble ground beef. Cover; microwave on High 3 minutes or until beef is no longer pink, stirring once. Drain. Stir in soup, water and chili sauce. Cover; microwave 4 minutes. Spoon over split baked potatoes. Top with Cheddar cheese.
Cream butter until fluffy. Add sugar; cream well. Put the flour and cornstarch together, then sift again 2 times to be sure the two are well mixed. Add a bit at a time to butter and sugar, mixing well. (May have to knead with hands.) On a dough board, pat the dough to a square about 1/2-inch thick. Cut into strips, 2 inches wide and length. In a 300° oven, transfer strips to cookie sheet; bake 30 to 35 minutes. Fingers will harden as they cool. Do not store near heat.
Bring brown sugar, margarine and butter to a boil over low heat. Boil for 3 minutes. Cover cookie sheet with foil. Cover with a single layer of saltine crackers, laying side by side. Pour sugar and butter mixture over saltines. Bake at 400° for 5 minutes. Sprinkle with milk chocolate chips. Spread until covered smoothly. Refrigerate until cool. Break up into bite size pieces. Keep refrigerated, but sit out 1 hour before serving.
Blend well. Roll into walnut-size balls. Cook at 350° for 15 to 20 minutes.
Heat oven to 350°. Combine soft cream cheese, sugar and vanilla. Add egg and mix well. Spread on bottom of shell. Combine remaining ingredients. Carefully pour over cheese mixture. Bake at 350° for 1 hour. Serve whipped cream on top, if desired.
Melt butter or margarine in medium size pot; cook and stir onion, celery, green pepper and garlic over medium heat until onion is tender. Stir in tomato sauce, water, parsley flakes, salt, cayenne red pepper and bay leaf. Simmer, uncovered, 20 minutes, stirring occasionally. Stir in cleaned shrimp. Heat to boiling. Reduce heat; cover and simmer until shrimp are done, about 10 minutes. Serve on rice.
Preheat oven to 375°. Unroll crescent rolls onto waxed paper. Pat out to form triangle.
Combine spices and baking soda. Add salt. Stir in butter. Add molasses and sugar. Mix well. Stir in egg and water. Place flour in a large bowl. Make a well in the center. Pour in mixture, gradually stirring in flour until completely incorporated. Knead dough lightly in bowl until smooth ball forms. Shape dough into a disk. Wrap in plastic wrap and chill for at least 8 hours.
Peel turnips and cook in salted water until tender; drain. Add lump of butter or margarine, flour, salt and black pepper. Then add a little milk or cream and cook until liquid thickens. Serve hot. (Sugar may be added for sweetness.)
In a medium bowl, combine melted butter or margarine, flour and mustard; mix until smooth. In another medium bowl, combine cornflake crumbs, cornmeal and salt; mix well. Dip each chicken wing in butter mixture, then roll in crumb mixture to coat. Place chicken wings on a cookie sheet. Bake at 350° for 40 minutes.
Boil eggplant until soft, about 15 minutes. Scoop out eggplant meat and dice. Saute bell pepper, celery, onion and garlic until limp. Add eggplant meat and smother on medium heat until most of the water is cooked out. Add crawfish and cook 20 minutes. Remove from heat and put in a bowl. Fold in crabmeat and parsley. Let cook for a little while and add enough bread crumbs to be firm enough to stuff eggplant. Sprinkle bread crumbs, paprika and Parmesan cheese. Dot with butter. Bake at 350° until done, about 20 to 30 minutes.
Sift the first 6 ingredients together. Blend egg, applesauce and oil together in a bowl and add to flour mixture. Stir just enough to moisten dry ingredients. Add nuts. Bake in greased loaf pan at 350° for 1 hour.
Fry bacon bits slowly until golden brown. Add onion and celery; cook on low heat until tender. Add bread and seasonings. Combine crabmeat and beaten eggs; add to first mixture, stirring to blend. Use this stuffing for baked stuffed peppers or tomatoes or acorn squash.
Mix pumpkin, flour, sugar, spices and salt. Add egg yolks. Beat egg whites and fold in last. Bake at 350° until firm.
Put egg, sugar and milk in saucepan. Mix with wire whisk. Cook over medium heat, stirring constantly, until egg mixture coats whisk. Don't boil or mixture will curdle. Pour in a glass bowl. Refrigerate. Before serving, stir with whisk. Sprinkle on nutmeg. Makes 1 serving.
Mix sugar, flour and cocoa. Add milk. Gradually add beaten egg yolks. Cook in double boiler until thick. Add butter and flavoring; pour into baked pie shells. Beat egg whites until stiff; add 6 tablespoons of sugar and spread over pie filling. Bake at 350° until lightly browned.
Spray a 9 by 13 pan with vegetable oil. Combine ingredients in a lrg. bowl, blend with electric mixer on low for 1 min. Scrape bowl and mix on med. for 2 min. Pour batter into pan and bake until it springs back when touched with your finger. Remove from oven and place on a wire rack. Immediately punch holes in the top with a drinking straw or chopstick.
Mix sugar, spices and salt, stir in sweet potatoes. Combine eggs, milk and butter. Add to sweet potato mixture. Turn into pastry shell and bake in 400° oven about 40 minutes, or until filling is set. Yields one 9-inch pie. Top and serve with whipped cream.
Mix dry ingredients. Pour margarine over and form into balls. Dip in chocolate melted with wax in double boiler.
Melt 1/4 cup margarine; stir in flour. Gradually add milk, stirring constantly until thickened. Add cheese; cook slowly until melted. Add almonds. Arrange potatoes in greased 2 1/2-quart casserole; cover with green beans. Pour half the cheese sauce over green beans; add ham and remaining sauce. Melt remaining margarine; mix with bread crumbs. Sprinkle over casserole. Bake for 30 to 35 minutes at 350°. Serves 4 to 6.
Blend sugar and flour. Then in a saucepan, bring to boil the next 3 ingredients. Pour over sugar and flour mixture then mix and add buttermilk, soda, and eggs, then add vanilla. Put in 11 x 16 inch pan for 20 minutes at 400°.
Mix broccoli, raisins and onion. In separate bowl, mix sugar, vinegar and mayonnaise. Pour this over broccoli. Before serving, add bacon (can also add nuts or sesame seed).
Cook noodles and drain. Divide into two (9 x 13-inch) pans. Brown the ground chuck and drain. Cut pepperoni into half moon shapes, add to sauce and simmer. Grate the Provolone cheese and add to sauce. Stir the browned chuck into sauce and pour over the noodles. Top with slices of Mozzarella cheese (8 slices per pan). Bake at 350° until the cheese is melted. Halve the recipe for 1 pan.
Beat butter; add sugars and vanilla until creamy. Add eggs one at a time, beating after each. Add flour, baking soda and salt and beat on low. Add chips and nuts, mixing by hand. Drop by rounded tablespoons on ungreased baking sheets. Bake 9 to 11 minutes at 350°.
Mix ingredients in a bowl, then store in an airtight container in a cool dry place. Can be kept for up to 3 months. To prepare hot cocoa, dissolve 1/3 c. mix in boiling water. Top each cup with miniature marshmallows if desired. Makes about 21 cups of hot cocoa.
Mix together mayo, sugar and vinegar. Stir into remaining ingredients until coated. Chill.
Add salt, oil and sugar to milk and heat to 120° to 130°. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out; cut out rounds with biscuit cutter. Fold over and allow to rise on cookie sheet for 1 hour in a warm place. Bake at 350° for 12 to 14 minutes. After removing from oven, rub butter over tops and cover with a towel. Serves 15.
Mix milk, sugar, butter and cocoa. Heat in pan until mixture slow-boils for 30 seconds. Remove from heat and add oatmeal, peanut butter, vanilla and coconut. After thoroughly mixing, put tablespoon-size balls on wax paper and let cool.
Cream butter. Add sugar gradually and cream until fluffy. Add unbeaten egg and vanilla; beat well. Sift together dry ingredients. Blend into creamed mixture. Chill dough. Roll on well-floured board; cut with cookie cutters. Bake on ungreased cookie sheets at 400° for 6 minutes.
Mix first three ingredients together well. Make filling with remaining ingredients. Roll out meat mixture on floured board. Place wax paper on top of meat mixture before rolling. Cut rolled out meat in six squares. Put filling ball in center or meat, pull meat up around filling and seal all edges. Brown in Crisco, turning all around. Remove balls and make gravy (can use some beef bouillon for more flavor). Cover and simmer balls in gravy for 1 hour on low heat.
Beat together first 5 ingredients. Blend in egg and onion. With hands, mold mixture into little cakes, about 1 tablespoon each. Fry in about 1-inch deep fat until well browned. Drain on paper. Serve hot.
Cut steak into thin strips. Combine sauce and ginger. Add beef; toss and set aside. Leave an hour or more. Prepare vegetables. Heat oil in frying pan or wok. Add beef and toss over high heat until browned. If not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender and crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir and cook until thick. Add tomatoes and heat through.
Remove cabbage core. Put shredded cabbage, apples, bay leaf, salt and cloves into bowl.	Pour vinegar over it and mix well. Cover and	let sit overnight. The next day, heat shortening in a large pot. Add the cabbage mixture, the water and sugar. Cook until tender.	Season with salt and pepper.