HumbleIntelligence/food-ner-1-Million huggingface dataset:
If bananas are large and firm, 3 would be enough; however, if they are small or have any bad spots, I use 4. Cream shortening and sugar. Add unbeaten eggs and mix well. Sift together flour, soda and salt; add half of flour mixture and stir well. Add bananas. Add remainder of flour mixture. Blend thoroughly. Add nuts and mix thoroughly. Pour in lightly greased loaf pan. Bake from 45 minutes to 1 hour at 325°.
Cream margarine, gradually beat in sugar. Beat in eggs, one at a time. Combine all dry ingredients. Add to egg mixture, alternating with yogurt. Stir in pears and vanilla. Pour into buttered dish or loaf pan, 9 x 5 x 3-inches. Bake at 350° for 1 hour.
Preheat oven to 425 degrees. Chop broccoli and steam for 5 to 10 minutes. In a mixing bowl, combine soup and milk. In a separate small bowl, mix bread crumbs and butter.
Sift flour, soda, salt and sugar together. Add buttermilk and shortening (scalded). Dissolve yeast in 1/2 cup warm water. Stir into flour mixture. Let stand for 10 minutes. Knead on floured surface; shape into desired rolls. Place on lightly greased baking sheet. Let rise until doubled in bulk. Bake at 400° until lightly browned.
Combine bread crumbs and 1/4 cup Parmesan cheese. Dip each piece of gluten into eggs, then bread crumbs and brown in hot oil until golden brown. Layer in 9 x 13-inch casserole dish: gluten, tomato sauce, Mozzarella cheese. Top with sauce and 1/4 cup Parmesan cheese. Bake at 350° for 30 minutes.
Peel and slice oranges. Take out seeds. Use a large dish (clear is nice). Put one layer of oranges; sprinkle with sugar, then a layer of coconut. Keep layering until all oranges are used up. Be sure to end up with a layer of coconut on top. Sprinkle with powdered sugar last. Let stand for 2 hours before serving. Goooood!!
Cream shortening, butter and sugar. Add eggs, one at a time beating after each addition. Sift flour and baking powder. Add it alternately with milk, a teaspoon of milk at a time. Stir in vanilla, pineapple and juice and blend well. Pour into a well-greased and floured tube pan (10-inch) and place in cold oven and bake at 325° for 1 1/2 hours or until top springs back when lightly touched. Let stand for a few minutes, then run knife around edge and remove carefully to cooling rack. Combine topping ingredients and pour over cake while still hot. Pour the following over hot baked cake:
Mix gelatin and water in a 2 1/2 to 3-quart microwavable bowl. Microwave on High 1 1/2 minutes. Stir until dissolved completely. Add marshmallows; microwave 1 to 1 1/2 minutes, or until marshmallows are puffed and almost melted. Stir mixture slowly until marshmallows are completely melted and mixture is smooth. Add frozen yogurt. Stir with wire whisk until melted. Stir in oranges. Pour into 6-cup ring mold. Refrigerate 45 minutes, or until set.
Melt chocolate chips and shortening in pan over hot water. Beat eggs and sugar. Add flour, baking powder and salt. Add chocolate mixture, vanilla and pecans. Pour into greased 9 x 12-inch pan. Bake at 375° for 25 to 30 minutes. Cool before cutting.
Scrape and slice carrots. Boil in salt water until tender. Do not overcook. Drain and cool. Mix remaining ingredients. Add to carrots. Mix well. Cover and refrigerate overnight. Keeps well for several days. May be reheated or served cold.
Boil potatoes in their skins, peel and slice fairly thin; meanwhile, in a 10-inch skillet slowly cook the bacon (in 2 batches) until crisp; drain on brown paper, crumble and keep warm, reserve bacon fat. Return 3 tablespoons of fat to skillet; add the onion and cook gently until wilted. Add parsley, sugar, vinegar, pepper and nutmeg. Stir well and heat; add hot potatoes; mix well. Mix in the bacon and salt. Serve at once. Makes 4 servings.
Mix shortening, sugar and eggs alternately putting in flour and buttermilk. Grease and flour middle and bottom of pan. Bake 1 1/2 hours at 325°.
Beat all together. Spoon in muffin pan. Bake at 375° for 20 to 25 minutes.
Peel, core and slice apples. (You can leave half unpeeled, if desired; this leaves more fiber.) Mix in small bowl the flour, sweetener and spices. Put sliced apples and dry ingredients in a plastic bag. Mix thoroughly until all apple slices are coated.
In mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture and mix well. Divide batter in half. Add cocoa to half. Spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350° for 25 minutes, or until the bars test done. Cool. Yields 2 1/2 to 3 dozen.
Combine Parmesan cheese, garlic salt, herb seasoning and paprika in a small bowl; mix well. Sprinkle mixture over popcorn, tossing until evenly coated. Store in airtight container.
Cook chicken in water. Remove and cut up. Add noodles to chicken broth. Cook just until tender. Add melted Velveeta, Ro-Tel sauce and peas. Bake at 350° until juice is absorbed in an 11 x 13-inch dish.
Sprinkle chicken pieces with salt and pepper. In large saucepan, heat margarine and oil and saute chicken pieces, turning often, until all sides are lightly browned. Add onion and garlic and saute until transparent, but not brown. Add ground cloves and cinnamon and stir. Then add wine, tomatoes and tomato paste, diluted in a little water. Mix well with chicken pieces. Add the 2 cups of water; bring to boil, reduce heat, cover and simmer for 30 to 45 minutes, or until chicken is tender. Stir occasionally during cooking. Taste for seasoning and serve with pasta or rice.
Marinate steaks overnight. Turn several times. Roll in seasoned cracker crumbs (to taste) and roast in oven at 350°. Turn every 20 minutes.
Blend margarine, brown sugar, egg and vanilla in a large bowl. Mix dry ingredients in a separate bowl. Put dry ingredients into margarine/sugar mixture. Add buttermilk. Mix well. Stir in rhubarb. Spread into greased and floured 9 x 13-inch pan. Sprinkle with mixture of 1/4 cup white sugar and 1 teaspoon of cinnamon. Bake at 350° for 45 minutes or until toothpick comes out clean.
Crumble and brown the sausage; drain. Stir in cubed Velveeta and continue stirring until smooth. Spread on slices of French bread. Place slices on a cookie sheet in 350° oven until hot (5 to 10 minutes). Easy and delicious!
Halfway through mixing cake, turn oven to 200°. Cream butter, Crisco and sugar; add eggs, mixing well. Sift together flour, baking powder and salt. Add the dry ingredients alternately with the milk, vanilla and lemon to the creamed mixture (beginning and ending with the flour mixture). Bake in a well-greased and floured 10-inch tube pan. When cake goes in the oven, turn to 325° for 1 1/2 hours. (You may need to cover cake loosely with aluminum foil the last 1/2 hour of baking to keep it from getting too brown.)
Saute onion and garlic in bacon drippings in skillet until golden. Add remaining ingredients and 2 tablespoons water. Simmer, covered, for 5 to 8 minutes or until tender-crisp. Yields 4 to 6 servings.
Bring water to a boil. Add sugar and cook until it dissolves. Remove mixture to cool for later use. Sieve plain flour and baking powder into a mixing bowl. Slowly blend in syrup and stir well to form a batter. Add cornmeal and mix well. Let mixture sit awhile. Pour the above cornmeal batter into small greased bowls, 3/4 full. Arrange them on a steamer. Steam them for 20 to 30 minutes until done.
Melt butter. Saute onion and celery. Mix everything together and top with buttered bread crumbs and paprika. Bake in a covered glass dish about 45 minutes at 350°. Serves 8 to 10.
Mix tomatoes, chiles, olives and onion. Add olive oil and vinegar. Serve with corn chips. (Or use canned tomatoes and blend all ingredients in a blender, leaving out oil and vinegar.)
Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30 to 45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Remove bay leaf.
Mix cake mix, oil, eggs and mandarin oranges; bake at 350° in a 13 x 9-inch pan. Beat with mixer pudding, Cool Whip and pineapple.	Ice cake; refrigerate for 2 to 24 hours before serving. Can top with coconut and nuts if desired.
Mix together. Grease sides of pan. Bake for 1 hour. Leave in oven for 1 more hour with door open. Bake at 350°.
Cook until thickened, then add 2 or 3 hunks of butter; let cool. Great for potato or macaroni salad.
Place clean washed chicken in large	pot, cover with cold water, cut	up green pepper, garlic, black pepper, onions and bay leaf. Add	salt to taste. Boil until done. Remove from pot when done and take out the onions, pepper and bay leaf. Bring water to boil again, add more water if necessary and put in the macaroni following cooking directions, drain well, then put in mixing bowl. Stir green pepper, pimento, celery (strip and cut up	chicken). Add 1/2 cup mayonnaise. Mix well and serve.
Brown hamburger meat and onion. Add other ingredients. Cook spaghetti. Add spaghetti to sauce. Simmer 10 minutes.
Peel egg plant and cut in 1 inch cubes. Cook in boiling salted water and drain. Add eggs, milk, butter, onion and 1 c. of crackers. Place in greased quart baking dish. Top with cracker crumbs. Bake for 30 minutes at 350 degrees. Easy and good.
Heat oil and saute onion and pepper until well softened. Combine with beans, sour cream, chili powder and garlic powder. Turn into 1 1/2-quart casserole. Top with cheese. Bake at 350° for 20 minutes or until hot and bubbly. Serves 4 to 5.
Half a cup of friendship and a cup of thoughtfulness creamed together with a pinch of powdered tenderness very lightly beaten in a bowl of loyalty, with a cup of faith, one of hope and one of charity. Be sure to add a spoonful each of gaiety that sings, also the ability to laugh at little things, moisten with heart felt sympathy in tears. Bake in a good natural pan and serve repeatedly.
Combine all ingredients and put in a 2-quart casserole dish. Top with cheese. Bake at 350° for 25 to 30 minutes.
Mix together 2/3 cup of the dry cake mix, brown sugar, walnuts and butter. Cut with pastry cutter until crumbly; reserve. Beat together eggs, sour cream, flavoring and remaining cake mix. Spread half of cake batter in a greased and floured 9 x 13-inch baking container. Top with half the pineapple and sprinkle with half the brown sugar mixture. Spoon remaining batter over brown sugar mixture. Spread gently with spoon. Top with remaining pineapple and sprinkle with brown sugar mixture. Bake at 350° for 55 to 60 minutes. Makes 16 to 20 pieces.
Mix water and sugar and heat until sugar is dissolved. Cool; add frozen orange juice concentrate and pineapple juice. Mash bananas; pour the lemon juice over the bananas and add to other ingredients. Mix well and freeze.
Parboil cabbage leaves 5 minutes. Mix all other ingredients and place half of mixture on each leaf. Roll tightly and place in greased baking dish. Pour tomato sauce over rolls and bake at 350° for 1 hour. Yields 1 serving.
Mix eggs, milk, vanilla and salt. Dip hamburger or hot dog halves; fry until crispy. Serve with blueberries.
Beat egg whites until stiff, but moist. Add cream of tartar slowly. Fold in granulated sugar slowly. Sift powdered sugar and flour together. Fold into egg whites. Bake in large tube pan in preheated 300° oven for 1 hour. Turn pan upside down and let cool before removing from pan.
Bring a pot with enough water to cover the shrimp to a boil. Add the shrimp and cook only until pink (about 5 minutes). Drain, rinse with cold water, peel, shell and remove any black vein, then chill in the refrigerator. Mix the parsley into the mayonnaise. Cut papaya in slices or large cubes. Toss the shrimp and papaya in the mayonnaise until well coated. Add salt to taste. Arrange the shrimp mixture on lettuce leaves.
In medium saucepan, melt margarine. Stir in flour until smooth. Gradually add milk, then bouillon, lemon juice and dill weed. Cook and stir until slightly thickened. Serve with hot cooked vegetables.
Mix flour, sugar, baking powder and egg until crumbly. Place sliced apples in greased 6 x 10-inch baking dish. Sprinkle topping over. Pour melted butter over top. Sprinkle with cinnamon. Bake for 25 minutes at 350°.
Beat eggs well. Add milk, sugar, butter, seasoning and corn. Pour into a 1 1/2-quart greased baking dish. Lay bacon strips across top. Bake at 350° for 45 to 50 minutes or until firm.
Sift together first 5 ingredients. Mix Crisco into dry ingredients. Add milk last. Roll out dough into a large rectangle; spread with melted butter. Sprinkle with sugar and cinnamon. Roll up in the shape of a jelly roll and cut in 1-inch strips. Place cut side down on a greased pan or any type cookie sheet. Bake for 20 minutes at 375°. When cool, if you prefer, you can make powdered sugar icing. Makes approximately 18.
Combine mushroom soup and cheese in 1-quart glass casserole. Cook with microwave 2 minutes to melt cheese. Put pieces of toast in bottom of an 8-inch round glass cake dish; save 6 pieces for top. Add chicken and pour sauce over top. Garnish with pieces of toast. Cook 6 to 7 minutes or until chicken is hot. Recipe yields 6 servings.
Bake at 350° in 11 x 13-inch pan 1 hour and 15 minutes, uncovered. Watch it!
Preheat oven to 375°. Cut peppers in half lengthwise. Remove stems, rubs and seeds. Heat oil in a large skillet over medium heat, swirling to cover bottom. Saut crookneck squash, zucchini, onion and garlic until zucchini is tender-crisp (about 4 minutes). Don't overcook. In a medium bowl, combine rice and cheese. Gently stir into skillet. Stuff pepper halves with vegetable mixture. Place in a 9-inch casserole dish. Carefully pour tomato sauce around peppers. Bake, uncovered, for 30 minutes. Serves 8.
Cook noodles. Brown meat and drain off fat. Add tomato sauce to meat and simmer. Blend cream cheese and onion in bowl; add sour cream. Drain noodles. Rinse in cold water and drain again.
Boil potatoes, celery, onions and salt. Fry bacon. Pour off 6 tablespoons of drippings. Stir flour into drippings. Cook a few minutes. Add milk, stirring constantly until thickened. Add bacon and sauce to potatoes. Heat and serve.
Saute onions 3 to 4 minutes. Butter casserole and layer, starting with French bread with grated cheese last of layers. Bake 35 to 40 minutes at 350°.
Grind cranberries in blender. Spoon pulp from orange in cranberries. Add sugar. Let set 1 hour. Dissolve Jell-O in water. Add Jell-O, nuts and pineapple (juice also). Pour into mold and chill.
Beat all ingredients together until smooth. Dry fish or onions (sliced and separated). Coat with batter. Fry in skillet or deep fryer.
Cover bottom of pie crust with sliced bananas. Add thick layer of softened ice cream. Cover with softened frozen topping. Sprinkle on nuts and cherries. Drizzle chocolate syrup over top. Return to freezer until needed.
Cook syrup and sugar until clear. Add peanut butter, stirring until dissolved. Pour over cereal and drop from spoon onto waxed paper. Cool. Makes 4 dozen.
Mix all ingredients in blender or food processor. Store in covered jar in refrigerator. Makes 1 quart.
Melt 1/4 c. margarine and velveeta cheese which has been cubed. Pour cheese over veggies; stir. Now melt remaining margarine. Add crushed crackers to coat. Sprinkle over veggie/cheese mixture.
Cook and cool the vinegar, lemon juice and cornstarch. Put this cooled mixture into	the blender with the remaining ingredients. Blend only until well mixed. Store in refrigerator. Pour over romaine	lettuce and slices of fruit, such as oranges, strawberries, kiwi, apples or pears. Shredded coconut or chopped pecans can also be added, if desired.
Melt butter in medium saucepan on medium heat. Add onion; cook and stir until tender. Add broth, lemon juice and garlic powder; bring to a boil. Stir in rice. Return to boil; reduce heat to low. Cover; simmer for 5 minutes. Remove from heat. Stir in beans, almonds and dill. Cover; let stand 5 minutes. Fluff with fork. Makes 3 cups or 6 servings. Each serving contains 130 calories.
Cook noodles; rinse and drain. Brown hamburger meat. add salt, pepper, garlic salt, liquid smoke, tomato sauce and brown sugar. Cook for 5 minutes.
Butter a 9 x 13-inch pan. Place chicken on bottom. Cover with cheese. Spoon undiluted soup over it. Mix margarine with stuffing and put on top. Bake at 350° for 1 to 1 1/2 hours.
Melt margarine in saucepan; add onion and allow onion to slightly brown. Add Cheez Whiz and allow to melt. Crumble crab meat into mixture and stir. Take off heat. Split and toast English muffins. Spread mixture on muffins. These can be cooked immediately, refrigerated or frozen. When frozen, the muffins can be cut easier in half or even fourths. Cook in oven at 350° for 10 minutes, 20 minutes if frozen.
In a large pot of boiling salted water, cook penne until just tender, 10 to 12 minutes; drain well. Rinse with cold water and drain again. Return pasta to pot. Add olive oil and vinegar and toss to coat. Add cucumber, olives, tomatoes, scallions, green beans, bell pepper, parsley, oregano, garlic, salt and pepper. Toss to mix well. Sprinkle Feta cheese over salad. Serve chilled or at room temperature.
Preheat oven to 450°. In a medium sized bowl, combine the baking mix, milk and cheese. Stir until just moistened. Drop tablespoons of dough 2 to 3-inches apart onto a greased baking sheet. Bake 10 to 12 minutes or until golden brown. In a small sized bowl, combine the margarine and the garlic powder, then brush it over the warm biscuits and serve. Yields 8 to 12 biscuits.
Sprinkle apples with apple pie spices. Mix other ingredients; spread over apples in baking dish. Bake at low temperature for 40 to 60 minutes.
Mix all ingredients well. Pour into unbaked pie shells and cook until done; approximately 1 hour in oven at 350° or 375°.
Heat oven to 400° (moderately hot). Mix ingredients only until dampened. Fill greased muffin cups 2/3 full. Bake 15 to 20 minutes. Makes 12 medium or 16 small muffins.
Cook onion and chives in butter in a saucepan on top of stove until tender. Add bouillon, milk and Tabasco. Cook until steaming hot. Stir in tomato soup and lemon juice; heat through, stirring constantly. Stir in seafood and cream; heat, but do not boil.
Cook and stir ground beef, onions and garlic. Brown; drain. Make spaghetti sauce. Preheat oven to 350°. Mix Ricotta cheese and Parmesan cheese, 1 tablespoon parsley flakes, salt and oregano. Pour into ungreased pan. Keep 1/2 cup sauce for top layer.
Mix all ingredients together. Bake at 350° in ungreased 9 x 13-inch pan for 45 minutes.
Mix together the beef, bread crumbs, onion, beaten egg, salt, pepper and 1/2 can of tomato sauce; form into small loaves and put in shallow pan.
Combine sugar, cocoa and butter, mixing well. Add eggs, milk and vanilla. Mix well. Pour into pie shell and bake at 350° for 35 to 40 minutes. Freezes well.
Combine dry ingredients in a large bowl. Make a well in center. Add eggs in well. Slightly beat eggs in well. Add remaining ingredients and mix blend in mixer for 1 to 2 minutes. Pour into 5 small or 2 large loaf pans, well-greased or sprayed with Pam. Bake 1 hour at 350°. Cool for 5 minutes in pan.
Mix all ingredients together. Mold to desired shape and place in baking dish. Bake at 350° for 20 minutes. Remove from oven and glaze top of loaf with catsup. Bake an additional 20-30 minutes.
Drain pineapple, reserving 1 Tbsp. juice for glaze. In a medium bowl, combine pineapple, sugar, flour, lemon juice, butter and salt; mix well and set aside. Line a 9 inch pie pan with the bottom pastry. Sprinkle with coconut. Spread pineapple mixture over coconut. Top with remaining pastry; flute edges and cut slits in top. Bake at 400° for 35-40 minutes or until golden brown. Cool 20 minutes on a wire rack. Meanwhile, for glaze, combine confectioners sugar, vanilla and reserved pineapple juice until smooth. Spread over the top of warm pie. Serve warm or at room temperature.
Preheat oven to 325°. Grease and flour a 13 x 9 x 2-inch baking pan. Mix together sugar and flour. Boil cocoa, water, butter and oil; mix in flour and sugar. Add eggs. Stir baking soda into buttermilk. Add to batter, along with nuts (if desired). Bake for 20 to 25 minutes. Frost while hot.
Mix flour and shortening. Add remaining ingredients; mix well. Place in a large mixing bowl and keep in refrigerator. Use as needed. Will keep in refrigerator for 2 weeks.
Boil cinnamon and cloves in 2 cups of water for 10 minutes. Remove from heat and add tea. Steep for 5 minutes. Strain and add fruit juice. Add hot water to make 2 quarts. Sweeten to taste.
Mix dry pudding into Cool Whip well. Add nuts and pineapple. Add the marshmallows until salad is firm. Chill and serve.
Spoon to within 1 inch of edge of batter; sprinkle with mixture of 1/2 teaspoon cinnamon and 1 tablespoon sugar. Bake at 350° for 30 to 35 minutes. Crust should be golden brown. Cool; refrigerate.
Prepare gelatin according to package directions. Pour into 2 individual ring molds and chill until firm. Unmold onto lettuce and fill with 1 fruit exchange each: 1/2 diced banana, 1/2 chopped apple sprinkled with cinnamon or 1/2 cubed pineapple. Serves 2. Exchange Per Serving: 1 fruit. Calories Per Serving: 40.
In first bowl, beat cream cheese and beaten egg. In a second bowl, mix flour, oats, brown sugar, baking powder, salt and cinnamon. In a third bowl, mix whole egg with oil; add to bowl 2 after beaten. Add 1/2 tablespoon cream cheese to muffin cups and then fill 2/3 full with flour mixture. Bake at 400° for 15 to 18 minutes (or until done). Makes 10 muffins.
Saute onions until golden brown. Add beef and brown. Add remaining ingredients and bake at 400° for 30 minutes in a 2-quart casserole.
Grate 1 tablespoon of onion, then chop remaining onion in pie plate. Mix grated onion, yogurt, curry powder and 1/2 teaspoon of salt on	wax paper. Mix cereal and chopped parsley. Remove skin from chicken legs. Coat large roasting pan with oil. Dip chicken first in	yogurt mix and coat rounded side only.	Then cereal mix. Arrange chicken at one end of pan.	Coating side up. Preheat oven	450°. Cut squash and remove seeds. Cut potatoes in large chunks with chopped onion at other end of pan. Place squash, potatoes, onion and sprinkle with salt. Bake 40 to 45 minutes until coating is crisp and brown.	Stir vegetables during cooking.	Do not turn chicken.
Mix cream cheese, sour cream and taco seasoning. Spread in dish. Set in refrigerator at least 2 hours. Top with taco sauce (1/2 to 1 jar). Sprinkle on top chopped onion, cut tomatoes, shredded lettuce and grated cheese. Serve with Doritos (dip Doritos into spread).
Combine all ingredients except 1/2 cup crumbs for top. Toss gently. Spoon into 1 1/2-quart casserole. Bake at 375° for 15 minutes. Sprinkle cracker crumbs on top and bake 15 minutes longer. Yields 4 to 6 servings.
Saute onion, green pepper and garlic in oil in nonstick skillet for 3 minutes. Add rice, chili powder, cumin, salt and pepper. Cook, stirring, 1 minute. Add water to chicken broth to make 2 1/4 cups. Add to skillet.
Put oil in pan. Add onions and celery, cooking five minutes. Add bean sprouts, mushrooms, soy sauce. Add eggs and rice and steam for 5 minutes.
Melt oleo in 9 x 13-inch cake pan. Mix flour, sugar and milk well. Pour mixture over melted oleo; add peaches. Bake at 350° for approximately 30 minutes or until brown on top. This is very good served hot with ice cream.
Take 24 crushed cookies and blend with butter. Press into a 13 x 9-inch metal pan. Freeze for 20 minutes. (Let the ice cream soften during this process.) Layer ice cream over cookies; spread the entire can of chocolate over ice cream layer. Layer with Cool Whip next. Spread your crushed cookies you have reserved over the top. Cover with foil and freeze.
Make dressing per directions on box, except use melted margarine and broth in lieu of water. Put half of it in bottom of greased 8 1/2 x 11-inch pan and pat down well. Layer fowl over dressing.