HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put bananas and oil in blender and liquify. Add mixture and sugar to cake mix. Beat well with electric mixer. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine 3 tablespoons brown sugar, 1/2 cup chopped nuts (pecans) and 1 teaspoon cinnamon. Pour half the batter into greased and floured Bundt pan. Sprinkle nuts, sugar and cinnamon over batter. Pour remaining batter into pan. Bake at 350° for about 1 hour.
Beat egg. Stir in milk, brown sugar and oleo. Add other ingredients (batter will be lumpy). Fill muffin cups 2/3 full. Muffin cups need to be greased and floured. Bake in 400° oven for 14 to 16 minutes.
Soak bread in milk and mash. Add to other ingredients. Make into patties and fry in butter. Serve hot with lemon slices.
Bake for 10 minutes at 350°. Makes 40 cookies; contains 20 calories each.
Cream the margarine and cream cheese. Add sugar, 1 cup at a time; mix. Add eggs, one at a time. Blend (do not overbeat). Add the almond and vanilla extracts. Add flour; blend well. Pour into greased and floured aluminum pans. Bake at 350° for 1 1/2 hours.
Put salt over veggies and water. Let set 1 hour and drain. Combine vinegar, sugar and celery seed; boil 5 minutes. Add veggies and cook 5 minutes. Put in jars and seal. Makes 4 pints.
Beat eggs. Add sugar; beat until smooth. Add melted butter. Mix in eggs and sugar, mixing well. Add milk and coconut. Pour into unbaked pie crust. Bake at 375° until custard is set and brown.
In 13 x 9-inch baking dish combine soup, milk, soy sauce and pepper. Stir in green beans and half the onions. Bake at 350° for 25 minutes or until hot; stir. Top with remaining onions. Bake 5 minutes more. Makes 8 1/2 cups or 10 servings.
Mix all ingredients together. Put in casserole and cook for approximately 1 1/2 hours at 350°. Check after 45 minutes and if it is getting too thick, add some more water.
Saute mushrooms and onion in butter. Add flour and cook until smooth. Add cream slowly, then add cheese and seasonings. Simmer until cheese melts.
Place lettuce (cut up) on bottom of glass 2-quart dish. Next layer onion and uncooked thawed peas. Layer eggs. Top with Miracle Whip. Sprinkle more cheese and Bac*Os on top. Refrigerate overnight. Good.
Combine soup with water. Measure out 1/4 cup soup mixture and add to ground beef. Add bread crumbs, egg, onion, parsley and salt. Shape into about 1-inch balls. In a large skillet, brown meatballs in 1 tablespoon of shortening. Add remaining soup mixture and 1 to 2 tablespoons of minced dill pickle (optional). Cover and cook over low heat, stirring now and then, or put in crock-pot and heat through.
In a 9-inch square baking dish or a shallow 2 or 3-quart casserole dish, combine milk, rice, sugar, vanilla and nutmeg. Cover and bake in a 300° oven until thick and light golden in color (about 3 hours), or bake pudding, uncovered, and an amber, caramel flavored skin will form on top. Serve pudding warm. Makes 4 to 6 servings.
Melt margarine and mix all ingredients together. Bake at 350° until pie begins to turn brown (about 30 to 40 minutes).
Mix spices in a bowl. Melt butter in skillet. Add spices to melted butter. Over high heat, add shrimp and cook until shrimp is pink, about 2 to 2 1/2 minutes. Serve hot with French bread. Dip bread in sauce.
Mix all ingredients together in crock-pot. Cover and cook on low setting for 8 to 10 hours, on high setting for 2 to 3 hours.
Mix all ingredients thoroughly. Shape into 10 compact rolls, approximately 12-inches long (1 pound each). Place the rolls on a wire rack with a drip pan. Bake at 200° for 1 hour and 45 minutes.
Cook broccoli for 5 minutes. Drain well. Mix together remaining ingredients, except crumbs and add to broccoli. Put in baking dish; top with bread crumbs and dot with butter. Cook at 350° for 45 minutes. Serves 6 people.
Combine lettuce, spinach, oranges and onion in a large bowl. In a saucepan, saut walnuts in butter until lightly browned. Add to lettuce mixture. Toss with Sweet-and-Sour Dressing. Serves 10 to 12.
Grease a 1 1/2-quart baking dish. In a mixing bowl, combine sweet potatoes, nutmeg, sugar and 1/2 cup pecans. Add the milk and egg. Pour into the prepared baking dish and sprinkle with remaining pecans. Dot with butter. Bake in a 350° oven for 45 to 60 minutes. Serves 4 to 6.
Put unwrapped caramel squares and butter in a double boiler; melt. Add pecan halves to caramel; take off fire. Mold into 1-inch patties; lay on buttered aluminum foil to cool.
Dip fillet in oleo and lemon juice; press in cracker crumbs. Spray cookie sheet with low-fat spray to keep fish from sticking. Bake at 400° for 25 to 30 minutes.
Peel carrots, sliced. Cook until tender. Slice onions and break apart in rings. Dice bell pepper. Place cooked carrots in large dish with bell peppers and onions in layers. Sprinkle with salt and pepper each layer. Mix remaining ingredients together and pour over layered carrots and onions. Cover tightly and refrigerate 12 hours before serving.
Combine chocolate and water in top of double boiler; bring water to a boil. Reduce heat; cook, stirring constantly, until chocolate melts. Remove from heat; cool. Cream butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture. Combine 2 1/4 cups flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Combine almonds and coconut; dredge with 1/4 cup flour, stirring to coat well. Stir into batter. Beat egg whites (at room temperature) until soft peaks form; add 1/4 cup sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold into batter.
Line bottom of 9-inch round baking dish with wax paper. Place butter in dish. Microwave on High for 45 to 60 seconds or until butter melts. Blend in brown sugar and half and half, stirring once. Arrange pineapple slices and cherries on brown sugar mixture. Add enough water to pineapple juice to make amount of liquid cake box calls for. Prepare cake mix as package directs using diluted pineapple juice for liquid. Over fruit in dish pour cake mix (batter). Place on saucer in oven. Microwave at power 5 for 6 minutes, rotating dish once. Increase power to High for 3 to 5 minutes longer, or until center springs back when lightly touched. Let stand for 3 to 5 minutes. Invert onto serving plate.
Measure rice into ovenproof casserole that has a lid. Place into oven set at 325°. Roast for 20 minutes or until rice is toasted and golden. Remove from oven. Add butter to rice and stir until melted. Pour boiling broth and water over rice. Stir. Cover, return to oven and bake 30 minutes or until rice is done and has absorbed all of the liquid. Stir in finely chopped green onions, soy sauce and herb of your choice.
Combine first 3 ingredients. Cover and chill. Serve with assorted fresh fruits. Yields 1 1/2 cups dip.
Mix all well in a big bowl. Let stand until sugar dissolves. Put in jars and refrigerate at least 3 days, the longer the better. You can use more or less sugar. I use 1 3/4 cups. The more sugar, the crispier.
Mix first three ingredients. Place next three ingredients in saucepan and bring to a boil; then add to dry ingredients. Mix next three ingredients and add to rest of batter. Pour into jelly-roll pan. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350 degrees. Spray an 8-inch round pan with olive oil flavored non-stick spray. Slice eggplant into 1/2-inch thick rounds and layer eggplant and tomato slices in prepared pan. Spread the pasta sauce over vegetables. Cover with foil and bake 20-25 minutes until eggplant is fork tender. Uncover, sprinkle with mozzarella and parmesan cheese and bake, uncovered, for 15 minutes or until cheese is golden. Cut into wedges. Makes 4 servings.
Cut one loaf of French bread in half (lengthwise). Spread mixture evenly over both halves of bread. Bake (buttered side up) on cookie sheet for 20 minutes at 325°. Remove. Let cool a few minutes. Cut in slices.
Bake or boil chicken; debone. Combine chicken and 1 can of cream of chicken soup. Place in bottom of casserole dish, then combine other can of soup and sour cream. Place on top for next layer. Crumble crackers for topping. Slice butter on top of it. Sprinkle with poppy or sesame seed. Cook at 325° or 350° until brown.
Mix eggs, sugar, flour, and vinegar or apple cider in medium saucepan. Bring to a boil. Remove from heat and combine with apples, pineapple, peanuts and cool whip. Store in refrigerator for 24 hours before serving. This is a double batch. Makes 10 to 12 servings.
Combine all ingredients except cucumbers, mixing well. Pour over cucumbers. Refrigerate for several hours.
Preheat oven to 350°. Grease 12 muffin tins. Sift together the flour, baking powder and salt. In a separate bowl, combine yogurt with baking soda. Set aside. Beat egg in a third bowl, then add the oil, sugar and vanilla. Stir to combine. Add flour mixture and yogurt mixture alternately to egg mixture. Gently fold in berries. Pour into muffin tins. Bake for 25 to 30 minutes, or until lightly browned on top. Cool for 5 minutes, then remove from tins and cool on rack.
Blend sugar and cocoa in bowl (microwave-safe). Add butter and milk. Put in microwave for 1 minute and 45 seconds (or until butter is melted). Add the remaining ingredients; mix fast, as it starts to harden. Put into small square pan. Place in refrigerator until hard, then cut into small squares. This is so good, and so easy!
Mix pancake batter as directed. Take skin from chicken. Cut into bite-size hunks. No bones. Heat oil. Dip chicken pieces into pancake batter until coated. Gently put into hot oil; turn occasionally. Cook until browned.
In a large bowl, mix yogurt and Cool Whip together by stirring. Spoon mixture into crust. Freeze pie for at least 2 hours. Slice and serve.
Stir until dough cleans bowl. Roll out and cut 6 squares put apple, sugar, cinnamon, on each square, place in oblong pan 8 x 12.
Brown meat, garlic salt and onions. Drain fat. Add all remaining ingredients. Mix well. Cover and cook on low for 4 to 5 1/2 hours. Serve with corn chips or corn bread. Enjoy!
Mix the picante sauce into the refried beans and spread this into an 8 x 8-inch dish.
Combine all ingredients in bowl. Mix well. Shape into small balls with floured fingers. Place on baking sheet (ungreased); press lightly with fork to 1/4-inch thickness. Bake at 325° for about 20 minutes or until golden brown. Cool on wire racks. Store in airtight container. Keeps well ahead of time. Yields 6 1/2 to 7 dozen.
Brown hamburger with celery, onion and bell pepper. Drain and put in crock-pot or soup pot on stove. Add remaining ingredients. It seems too thick at this point, but don't be fooled and add water. It "loosens" as it cooks. You can cook this stew all day in the crock-pot (the mixture fills it almost to the top) or simmer on the stove in a pot for 30 to 40 minutes. Great with cornbread.
You will also need 12 plastic (3 ounce) cups and 12 popsicle sticks.
Mix water, Jell-O and sugar until dissolved. Add pineapple juice, stirring constantly. Add water to make a gallon. Freeze.
Combine chicken, green onion, cumin, oregano and salt in a large saucepan. Stir in 2/3 cup salsa. Cook 5 minutes, stirring often. Spoon about 2 tablespoons of the mixture in the center of tortillas. Sprinkle cheese on each, then fold in left and right sides of tortilla to enclosed filling. Fold up top and bottom edges making a square. Place folded side down in a lightly greased 9 x 13 x 2 -inch baking dish. Bake at 475° for 13 minutes. Heat remaining salsa and pour over tortillas. Sprinkle remaining cheese over top and add a dollop of sour cream.
Preheat oven to 350°. Mix flour, sugar, butter, chopped walnuts and salt until well blended. Scoop out by rounded teaspoonfuls and place on ungreased cookie sheet. Bake about 10 to 15 minutes or until firm. Do not overbake.
Combine all spices with liquid Butter Buds, fat-free mayonnaise and lemon juice; set aside. Combine shrimp, pasta, green pepper, onion and celery. Mix mayonnaise mixture together with pasta and shrimp mixture. Mix well and refrigerate overnight. Makes 12 servings, each with 123 calories and 0.7 grams fat.
Mix Argo cornstarch and milk until smooth. Add Mazola margarine, salt and pepper. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Use for creamed vegetables, meat, poultry, fish or casseroles. Makes 1 cup.
Blend and press in a 9 x 9-inch pan. Bake 15 minutes at 350°.
Mix dry ingredients together in a bowl. Beat butter, sugar and egg, then add pumpkin and vanilla. Mix with dry ingredients. Drop by teaspoon onto a cookie sheet. Bake at 350° for 15 to 20 minutes. Cool and glaze.
Cream sugar and shortening. Add other ingredients. Put in loaf pan and bake at 350° for 1 hour.
Cream Crisco and sugar; beat well. Add one egg yolk at a time. Beat well after each egg. Add milk and flour. Add about 1/3 of each at a time. Beat well after adding each one. Begin with flour and end with flour. Add vanilla; beat well. Beat egg whites until stiff. Fold into mixture. Bake in tube pan, greased and floured, in oven at 350° for 1 hour and 30 minutes.
Boil water, salt and grits until thick. Add oleo and cheese. Beat the eggs and put in a measuring cup and finish filling to the 1 cup line with milk. Add this to the grit mixture and mix well. Put in a greased casserole. Bake at 350° for 40 to 60 minutes.
Mix together and place in pie plate. Bake at 350° until cheese melts and dish is hot throughout, 25 to 35 minutes. Serve hot with party rye bread or rye crackers.
Melt shortening in pan, add onion and beef and brown slightly. Add seasoning, tomatoes, tomato soup and kidney beans. Cook slowly about 30 minutes, stirring occasionally. (If you like your chili HOT, add 1/4 tsp. cayenne pepper and increase black pepper and chili powder.) Serves 5.
Put everything in a large mixing bowl, stir with a spoon until mixed, then beat 10 minutes with mixer. Makes three large layers or more thin layers.
Melt margarine in saucepan. Add sugar. Reduce heat and add vanilla. Beat eggs and add slowly, stirring to prevent eggs from cooking. Reduce heat to very low after sugar is melted. Add brandy; stir briskly. Refrigerate to keep. Serve warm over bread pudding.
Heat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts (the juice from the cherries can be substituted for the part of the water). Cut shortening into flour until particles are like fine crumbs. Add milk; stir with a fork until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth. Knead until smooth. Roll dough out into a large rectangle, about 1/4-inch thick. Sprinkle nutmeg over cherries, then spread cherries over dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little warm water and seal. Slice dough into about 16 slices, 1/2-inch thick. Place in pan with melted butter. Pour sugar water over dough carefully. Bake 1 hour.
Heat oven to 400°. In a small bowl, mash 1 cup beans with a fork; set aside. In a large non-stick skillet, heat oil over medium heat until hot. Add onion, cook 10 to 15 minutes or until softened. Stir occasionally. Add corn, chili powder, cumin and remaining whole beans and cook 2 minutes, stirring frequently. Increase heat to medium-high. Gradually add spinach, stirring 5 to 6 minutes or until wilted and water evaporates. Spread mashed beans on one side of 4 tortillas (don't worry if they are dry and won't cover the whole tortilla). Place on a large cookie sheet, bean side up. Top tortilla with equal amounts of spinach mixture and sprinkle with cheese. Place remaining tortillas on top of filling. Bake 8 to 10 minutes.
Mix in a saucepan first 4 ingredients and bring to a boil. Mix in 1 c. sifted powdered sugar. Pour over cake while hot before it thickens.
Soften the cream cheese to room temperature. Blend together the white vinegar, light cream and curry powder. Add the cream cheese and work the mixture into a smooth paste. Stir in the chutney and refrigerate for several hours or overnight if possible. About 1 hour before serving, stuff the mixture into the celery ribs and cut them into 1 inch pieces.
In large skillet over medium-high heat, cook and stir green onion and garlic in margarine and oil 1 minute. Add shrimp; cook and stir until shrimp are pink. Add lemon juice and salt; heat through. Garnish as desired. Refrigerate leftovers. Makes 4 servings.
Break lettuce into small pieces and toss with tomatoes, beans, cheese and onions. Just before serving, add dressing and chips.
Parchment paper is required to bake the cookies on. These cookies are famous for sticking otherwise. Preheat oven at 375°. Cream butter and add sugar, vanilla and egg; beat until light. Add sifted dry ingredients and Heath chips. Drop by 1/2 tsp on parchment paper covered cookie sheet. Bake on parchment paper about 5 to 8 minutes. Cool about 1/2 minute, remove to wax paper to cool further. Makes about 5 to 8 dozen. Store in airtight container.
Mix together all ingredients except vanilla and bring to a boil on a low heat. Must be thick. Add vanilla. Let cool.
Mix the first 3 ingredients and knead. Melt the oleo in a pan. Roll out and cut biscuits; place in pan. Bake at 475° for 10 to 15 minutes. Brush melted butter on tops.
Cook carrots and onion until tender and drain. Melt cheese and butter together. Combine with carrot and onion mixture. Pour into buttered casserole dish. Cover with crushed corn flakes or Ritz crackers and melted butter. Bake at 350° for 30 minutes.
Mix flour, sugar, baking powder, margarine and Crisco in a mixing bowl. Add the flavoring and milk and beat until fluffy. Add eggs, one at a time, while beating. Bake in greased and floured tube pan for one hour and ten minutes to one hour and twenty minutes at 325°. Let cool in pan, right side up.
Cook bacon and set aside. Brown onions in bacon grease. Dip liver in flour, salt, pepper and dash of cloves. Brown in bacon grease. Add Worcestershire sauce, water and parsley. Crumble bacon over liver. Put in onions and simmer 15 minutes.
Pour into a 13 x 17-inch cookie sheet. Bake at 350° for 20 minutes. Frost while cake is still warm.
Peel and thinly slice cucumbers. In a deep bowl, combine remaining ingredients and mix well. Add cucumber slices. Cover with plate and a weight. Refrigerate at least 3 hours or overnight. Drain slices to serve.
Boil sugar and syrup 2 minutes. Add eggs and beat well. Add vanilla, butter and pecans. Bake in unbaked pie crust for 40 to 50 minutes in a 350° oven.
Combine first three ingredients and set aside in covered bowl. Mix together the sugars, baking powder, soda, vanilla, eggs, salt, flour and cinnamon. Mix well. Add the oat mixture and mix well. Pour into a greased and floured sheet cake pan and bake at 350° for 25 to 30 minutes. Leave unfrosted or you can add a light buttercream frosting.
Cook roast in crock-pot overnight on low with an onion. Remove from crock-pot and save 1 cup of broth. After roast has cooled, shred and put back into crock-pot. Add brown sugar, barbecue sauce, broth and Worcestershire sauce. Mix well. Let simmer 2 hours in crock-pot. This makes wonderful barbecue sandwiches.
Spray Bundt pan with Pam. Melt butter, oil and marshmallows in a large bowl. Mix popcorn, peanuts and M&M's. Pour marshmallow mixture over popcorn mixture and stir to coat. Mash into Bundt pan. Let stand for 30 minutes. Turn out on platter and slice.
Mix sugar, water and spices. Boil 10 minutes. Cover and let stand 1 hour in a warm place. Strain. When ready to serve, add juice and cider. Heat quickly to boiling point. Pour over crab apples or small oranges, studded with cloves, in a punch bowl.
Heat oil in pan. Press garlic and cook until golden. Add clam juice from cans; add salt, pepper and thyme. Let simmer very slowly. Add clams. Cook linguine. Add parsley to sauce about 5 minutes before linguine is cooked. Drain linguine and mix all together. Sprinkle on Parmesan cheese, if desired.
Arrange the vegetable in layers in 3 to 4 quart ungreased casserole and sprinkle each layer with salt and pepper. Heat together the bouillon, olive oil and garlic. Add to the casserole. Sprinkle the dill over the top. Cover the casserole and bake at 350° until all the vegetables are tender, one hour or longer. Serve lukewarm rather than piping hot. Serves 6 to 8. Feel free to substitute vegetables you may prefer.
Preheat oven to 400°. Stir water and mix until moistened. Dust countertop, rolling pin and bottom of glass with flour. Knead 10 times with fingers and palms of hands. Roll out with pin and cut with glass. Bake 10 minutes or until golden brown.
Mix all ingredients, except Cool Whip. Cook over medium heat until mixture comes to full boil. Cool to room temperature, then refrigerate until chilled. Beat mixture with electric mixer and add Cool Whip. Continue beating until well blended. Pour into 10-inch baked pie shell. Let stand overnight. Garnish with Cool Whip.
After thawing and draining broccoli, cut into 1-inch pieces. Prepare macaroni and cheese dinner as directed. Add broccoli and remaining ingredients. Mix lightly. Spoon mixture into 2-quart casserole. Cover and bake at 350° for 45 minutes.
Brown beef; drain. Add garlic, salt, pepper, sugar and tomato sauce; simmer for 20 to 30 minutes. Cook noodles as directed. Combine cream cheese and sour cream; keep separate. In greased casserole dish, layer beef mixture, noodles and cream cheese mixture until finished. Top with grated Cheddar cheese. Bake at 350° for 20 to 30 minutes.
Dissolve Jell-O in boiling water (about 2 minutes). Add other ingredients with fork. Chopped celery and nuts are optional. Serves 8.
Combine flour, salt and pepper in a plastic or paper bag. Add meat; shake to coat. In large skillet, brown meat well in hot shortening. Combine water, ketchup, sugar, vinegar, Worcestershire sauce and salt. Add onion to taste. Stir in browned meat. Cover and cook over low heat for 45 minutes, stirring once or twice. Add carrots and potatoes. Cook 45 minutes more or until meat and vegetables are tender. Makes 6 to 8 servings.
Cut asparagus in thirds. Flavor cream sauce with Worcestershire sauce, salt and pepper. Put all ingredients together in layers in a casserole dish. Bake for 40 minutes at 325°. Serves 4.
Mix all ingredients together and chill. May be kept in refrigerator 3 days. Serve with crackers or Doritos. Serves 12.
Beat egg, sugar and vanilla. Mix baking powder, flour and salt. Combine and add apples and nuts. Grease pie plate. Pour in mixture. Sprinkle cinnamon on top. Bake at 350° for 30 minutes.
Heat consomme Madrilene and lemon juice just to boiling, stirring occasionally. Serve in mugs with slices of lemon.
Melt butter or margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thick and bubbly. Stir in salt, pepper and pimento. Spoon 1/4 cup white sauce into a greased 12 x 8 x 2-inch baking dish. Top with half each of potatoes, onions, remaining sauce and cheese. Repeat layers, using remaining potatoes, onions and sauce. Cover and bake at 350° for 55 to 60 minutes, or until tender. Sprinkle with remaining cheese and bake an additional 5 minutes. Serves 8.
Put the first five ingredients in a 2-quart microwave-safe bowl. Cook on High until marshmallows melt. Stir in the cocoa powder. Cool completely. When cool, fold in the whipped cream. Place in a 9 or 10-inch spring-form pan. Garnish with chocolate curls. May be made ahead and frozen.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, olives, dressing and chili powder. Layer half each of the meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes.
Cook eggplant in small amount of water for 10 minutes; drain. Add grated onion, bell pepper, beaten egg, Ro-Tel tomatoes, mushroom soup, garlic salt and salt and pepper to taste. Grate cheese. Melt butter and pour over cracker crumbs; mix. Butter baking dish well. Add in layers the eggplant, cheese and crumbs, making 2 layers. Bake for 30 minutes at 375°.