HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat grill. Place bananas on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until peels are brown and bananas are soft, turning once.
Mix flour, milk and sugar. Pour into pan. Put in peaches and pat butter on top. Bake at 350° for 20 to 30 minutes.
Heat 4 tablespoons butter and the oil in Dutch oven. Brown chicken on all sides. Pour on boiling water to cover chicken. Add onion, celery, carrot and bay leaf. Cover and simmer 40 to 45 minutes. Strain broth and reduce to 1 1/2 cups. Melt 4 tablespoons butter. Stir in flour and cook 2 to 3 minutes. Slowly add cream and broth. Stir and simmer 4 to 5 minutes until smooth and thick. Add lemon juice, salt and pepper to taste. Spoon sauce over chicken and serve.
Sift together flour, baking soda, salt, cinnamon and sugar. Add strawberries (with liquid), eggs, oil and pecans and mix just enough to blend in. Pour into two large, greased loaf pans. Bake in preheated 350° oven for 1 hour, or until golden brown. Remove from pans and cool on rack. Makes two loaves.
Mix together. Shape into balls. Bake at 400° for 20 minutes. Blot and drain meatballs.
Sprinkle beef with flour and brown in oil. Add tomatoes, onion, celery salt, salt and pepper. Combine vinegar, molasses and water and add to meat. Cover and simmer until meat is tender. Add carrots, raisins and ginger. Cook until carrots are tender. Good with rice or noodles.
Cook onions with broccoli. Drain well and set aside. Combine rice, 3/4 cup cheese, 2 eggs (slightly beaten) and 1/2 teaspoon salt. Press firmly and evenly over bottom and sides of 2 greased 9-inch pie pans.
Melt marshmallows in butter in top of double boiler. Bring to a boil. Add vanilla and coloring. Add corn flakes. Stir until completely covered with green mixture. Drop by teaspoon onto waxed paper. While still warm, decorate with red hots.
Combine ingredients and pour into 2 unbaked pie shells. Bake 30 minutes at 350°.
Cook sausages, first prick skins with a fork, put them in a skillet with water to cover, bring to a boil, reduce heat and poach for 1 minute. Drain off the water, slice sausage into bite-size pieces and fry over medium heat in a dry skillet until browned through. Cook and drain the macaroni.
Fill mug halfway full with hot chocolate. Add 1 scoop of peppermint ice cream. Top it with holiday candy. Then add a swirl of whipped cream and 2 peppermint sticks for added flavor.
Cook broccoli in cheese sauce according to package directions, only until thawed. Place broccoli in cheese sauce in blender and grate; blend until finely chopped. Saute onion in butter until tender. Stir in flour until smooth. Add milk gradually, stirring constantly, until thickened. Add seasonings, bouillon and grated broccoli. Simmer 5 to 10 minutes. Makes 8 cups.
In 3-quart casserole, combine soup, corn, milk, green peppers, onion, salt and pepper. Cover. Microwave at High 17 to 19 minutes, stirring after 10 minutes. Add chives and serve. Makes 8 (1 cup) servings.
If using fresh sweet potatoes, place in a kettle, cover with water and cook, covered, for 20 to 25 minutes or just until tender. Drain; cool slightly. Peel and cut into chunks. Place cooked or canned sweet potato chunks in 2-quart baking dish. In small saucepan, combine butter, syrup, brown sugar and cinnamon; cook and stir until mixture boils. Pour over potatoes. Bake at 350° for 30 to 40 minutes or until heated through. Yields 8 servings.
Mix first 4 ingredients together. Take out 1 cup for topping. Mix 1 cup brown sugar and boiling water. Add baking soda in boiling water. Add this to crumb mixture and beat well. Pour into cupcake papers 2/3 full and add crumbs. Bake 20 minutes at 350°.
Mix powdered pudding with Cool Whip, fruit cocktail and marshmallows. Place in serving dish. Top with fruit of your choice and chill in the refrigerator for 4 hours.
Soften cream cheese for 30 seconds in the microwave oven. Blend together all ingredients with a fork. Chill for at least one hour. Good dip for any vegetable.
Put all ingredients except the bacon in a casserole. Mix well. Put the diced bacon on top (unfried) so bacon juices flow through the beans while baking. Bake in a 350° oven for 30 minutes covered and then for 15 minutes uncovered.
Combine all ingredients, adding onions last. Cook over low heat until thick. Brush on steak, chicken, ribs or chops.
Soak 1 cup of Grape-Nuts cereal in 2 cups sour milk or buttermilk for 1 hour. Then add the remaining ingredients. Mix and bake in greased and floured bread pans at 325° for 1 hour or until toothpick inserted comes out clean. Makes 2 loaves.
Separate eggs. Beat whites with salt and cream of tartar until stiff. Add 1/2 pound of the sugar. Beat egg yolks and baking powder. Then gradually add the other 1/2 of baking powder. Last, mix whites and yolk mixes all together. Add nutmeg to taste.
Melt marshmallows and caramel nuggets in double boiler, then add peanut butter. When all is melted, take from fire and add noodles. Mix until noodles are covered, then drop by teaspoon on waxed paper.
Let cream come to room temperature. Cook fettuccine noodles and drain. Add all ingredients; mix until the noodles are covered with sauce.
Beat eggs slightly. Add corn, milk, oil and salt; mix well. Fold in muffin mix and pour into an 8 x 8-inch dish that has been lightly greased. Bake for 45 minutes in a 375° oven.
Mix all ingredients. Top with 1 cup crushed cornflakes and up to 1 stick melted butter. Bake at 325° for 1 1/2 hours.
Cook each vegetable according to directions on package. Melt Crisco in saucepan, stir in flour and cook until bubbly. Stir in half and half and broth. Bring to a boil. Blend in Tabasco, mustard and horseradish. Cook 1 minute. Drain cooked vegetables and shredded cheese. Fold into cream sauce. Pour into a 11 1/2 x 7 1/2-inch baking dish. Sprinkle crumbs on top. Bake at 400° for 25 minutes or cheese is melted.
Preheat oven to 350°. With electric mixer, blend water and honey. Beat in egg. Add banana; blend in. In another bowl, combine dry ingredients. Add to banana mixture; stir in walnuts. Pour into greased loaf pan. Bake at 350° for 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes, then remove from pan and cool completely. Yields 1 loaf.
In large saucepan, combine sugar, cornstarch and salt. Slowly stir in milk and cook. Stir constantly until thickened and bubbly. Remove 1 cup of the mixture and place it into another saucepan. Place 2 egg yolks into each of 2 small bowls. Beat lightly.
Combine all ingredients. Heat to boiling point. Remove cinnamon. Pour into thermos to keep hot until needed.
Boil raisins in water for 5 minutes. Cool. Mix sugar, milk, egg, salt and soda. Add raisins. Bake at 325° to 350° for about 1 hour.
Cook chicken in water and remove from bone. Saute mushrooms in 1 1/2 tablespoons butter and set aside. Line a 9 x 13-inch pan (lightly greased, pay close attention to corners and edges) with cut up chicken. Mix remainder of chicken, broth and soups together (heat slightly to even out soups). Pour over chicken. Add sauteed mushrooms. Mix flour, milk and melted butter. Spoon over chicken. Bake at 375° for 1 hour or until brown.
In a heavy bottom saucepan, mix sugar, cornstarch, lemon juice, egg and juice from pineapple. Cook over low heat, stirring constantly, until mixture thickens, about 5 minutes. Cool; stir in Cool Whip. In a large bowl, mix apples, pineapple chunks, marshmallows and peanuts. Toss with the dressing. Refrigerate for 2 to 3 hours before serving.
Beat eggs; add sugar and milk. Sift half the flour, salt and baking powder. Add to milk and egg mixture. Beat batter with mixer, adding only as much flour as needed to leave batter thin enough to run through funnel. Heat vegetable oil to about 375° in 8-inch or 9-inch iron skillet, about 3/4 inch deep. Pour about 1/4 cup batter into funnel, keeping finger over bottom of funnel until ready to drizzle batter in hot oil. Swirl and crisscross batter in oil to make a lace like pattern. Let cake brown on one side, turn and brown other side (the whole process takes less than one minute). Remove and place on plate and sprinkle with powdered sugar, syrup, molasses, jelly or cherry pie filling. Serve immediately.
Heat oven to 350°. Lightly grease shallow 2-quart baking dish.
Combine ground beef, eggs, onion soup, stuffing mix and salt. Divide into thirds. Form each into a loaf. Place loaves into a 9x13 inch pan. Bake at 350° for 1-1/2 hours. In a medium bowl, mix together remaining ingredients. Set aside. Drain juices off meat loaves and top with brown sugar mixture. Bake an additional 30 minutes.
Coat a medium nonstick skillet with vegetable oil. Place over medium-high heat until hot. Add next 3 ingredients; saute 1 1/2 to 2 minutes or until crisp-tender. Remove from heat and set aside. Keep warm.
Arrange Graham crackers on a cookie sheet. Bring sugar, butter and margarine to a boil for exactly 2 1/2 minutes. Pour mixture over crackers. Sprinkle pecans over crackers. Bake at 350 degrees for exactly 10 minutes. Let set for one minute. Remove crackers from cookie sheet onto wax paper. Cool and enjoy.
Thaw frozen broccoli or spinach and drain off as much liquid as possible. Mix the broccoli (spinach) together with the rest of the ingredients and chill for one hour. Serve with chips, vegetables or crackers.
Cook asparagus. Combine remaining ingredients. Pour over hot asparagus and chill. Serves 4.
Cream the sugar and butter. Add egg, beaten with some of the flour, then add buttermilk and vanilla. Stir in rhubarb. Pour into 9 x 9-inch square pan. Sprinkle on top the following (mixed together): 1 cup white sugar and 1 teaspoon cinnamon. Bake 40 minutes at 350°.
Mix sugar, cocoa, salt and 1/4 cup milk in saucepan. Heat to boiling and boil for 1 minute. Remove from heat. Mix in 1/4 stick butter and set aside to cool.
Put sliced apples in a 9 x 13-inch casserole dish. Mix flour, sugar, egg and butter. Sprinkle over top. Bake 35 to 40 minutes at 350°.
Melt butter in baking dish. Mix other ingredients and pour over butter. Bake at 350° until brown.
Sift dry ingredients together. Combine rest of ingredients and add to dry mixture. Use right amount of milk to make right consistency batter. Fry in deep hot fat (365° to 375°) until done, which will take about 5 minutes. Sprinkle with powdered sugar.
Chop all ingredients as fine as possible. Cook meat in olive oil and butter until done, not browned. Add all other ingredients and simmer 3 to 4 hours.
Cut lobster into bite-size pieces and toss with ingredients. Serve on lettuce leaves.
Combine sugar, peanuts and water in a heavy saucepan, stirring constantly. Bring to a rolling boil and boil 5 minutes. Remove from stove and add oleo, vanilla and food coloring. Continue to stir and beat intermittingly until it begins to lose a glossy color. Then pour into greased cookie sheet or make foil molds the size of patties you want. Cool and eat. (Very good.)
Wash turnips and peel; slice thinly across grain to break vertical fibers. Place in kettle with 1/2 cup water and simmer, covered, until tender, 20 to 30 minutes. Remove cover for last few minutes to cook away excess water. Add butter and sprinklings of salt and pepper and mash turnips. Return to burner to heat through. Serve hot.
In a large frying pan or medium saucepan, fry bacon until crisp; remove from pan. Set aside. Drain pan of all but 2 to 3 tablespoons fat. Add onions and garlic and saute until translucent. Chop tomatoes to a coarse texture and add to pan. Simmer on high. Stir often, 15 to 20 minutes. Add crumbled bacon, oregano, red pepper flakes, salt and pepper to taste. Cook 5 minutes more. Serve immediately over favorite pasta. Garnish with fresh grated Parmesan or Romano.
Brown beef. Saut onions in oil. Put beef and onions in a large Dutch oven. Add all remaining ingredients and simmer for 20 minutes.
Preheat oven to 350°. Combine all ingredients. Drop from teaspoon onto an ungreased cookie sheet. Press a crisscross on each cookie sheet, about 2 inches apart. Bake at 350° for 12 to 15 minutes.
Bake potatoes in oven or microwave until tender (1 hour in oven or 12 to 16 minutes in microwave). Slice in half lengthwise and scoop potato from shells, reserving shells. Combine potato with remaining ingredients and replace mixture into shells. Place in Pyrex dish and heat until cheese melts. Sprinkle with paprika and serve.
Cover the bottom of a large glass bowl with a double layer of sliced jelly roll. Pour sherry over the jelly roll, then place the sliced peaches on top of it. (Do not use the juice from the peaches or the jelly roll will be soggy.) Make jello and when it's cool, pour on top of peaches. When the jello is set, make the pudding and when cool, pour on top of the jello. When this is set, beat the whipping cream until it stands in peaks. Add a few drops of vanilla to the whipping cream. Pour on top of pudding and then decorate the cream with the cherries and sliced almonds. (Fresh strawberries can be used instead of cherries when in season.)
Boil chicken breasts. Cut into bite size pieces. Mix together soup and sour cream in bowl. Make stuffing according to directions on box. Put chicken on bottom of baking dish. Pour soup mixture over chicken. Add stuffing on top and bake at 350° for about one-half hour or until stuffing is brown and crunchy.
Combine all ingredients and stir until smooth. Cook on lightly greased griddle or heavy skillet.
Flake salmon and add salmon liquid; add to remaining ingredients and toss them. Add dry bread crumbs on top. Bake at 375° for 25 minutes.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in thawed non-dairy whipped topping, blending thoroughly. Spoon into crust. Chill until set, about 4 hours. Serve topped with cherry pie filling if desired.
Thaw and drain spinach thoroughly. Mix all ingredients. Roll into walnut-size balls. Bake at 325° for 30 minutes. These freeze well.
Mix ground chuck, onion, parsley, eggs, bread crumbs, salt, pepper and 1/2 jar of sauce. Divide into 3 parts. Put 1 part in bottom of loaf pan; sprinkle with half of cheese. Repeat meat, cheese, then rest of meat. Pour remaining sauce over meat loaf. Bake at 350° for 1 1/2 hours.
Make a roux (dark, thick gravy). Add broth from roast and water until a thin gravy. Add remaining ingredients and cook until potatoes are done. Server over rice.
Heat oven to 400 degrees. Separate dough into 10 biscuits. Press each biscuit into 5 inch round. Spoon ham and cheese onto center of each biscuit. Fold dough in half over filling, press edges with fork to seal. Place on ungreased cookie sheet.
Beat eggs and sugar until creamy. Melt butter. Add flavoring. Cool, then add to egg mixture. Sift flour and baking powder. Add and mix well. Drop by tablespoon on greased (first one) pizzelle iron. Cook until golden.
Cut all ingredients together with two knives or pastry cutter to make dough; keeping as dry as possible. Roll out into a square. Cut in strips. Bake at 350° for 10 to 20 minutes until light brown and crisp. Let cool.
Layer croutons in a greased 9 x 13-inch pan. Dice sausage links and saute them with the onions and green peppers. Sprinkle the sausage, onions and green peppers over the croutons. Beat the eggs and add the Worcestershire sauce, soup and milk. Beat mixture until smooth. Layer the shredded cheese over the sausage and vegetables. Pour the egg mixture into the pan. Bake at 350° for 1 hour.
Peel potatoes and boil in salted water until very tender; drain and mash. Add butter and chopped onions. Form little potato ball with Mozzarella cheese in the center. After placing cheese in the center, flatten the potato/cheese ball to form a flat "tortilla." Fry until golden. Goes great with any kind of steak or chicken. Serves 6.
Place chicken in baking dish. Mix other ingredients and pour over chicken. Bake 2 hours in a 300° oven.
Prepare gelatin by pouring boiling water on gelatin in large bowl; stir until completely dissolved. Place all but 4 to 5 berries into food processor or blender and process until smooth. Stir berries into gelatin. Refrigerate about 1 hour, until very thick but not set.
Have mom peel and boil potatoes. Drain water. Add milk. Mash. Add butter and salt and pepper to taste. Eat up! Yum! Yum!
Combine all ingredients in crock-pot cooker. Cook on low 6 to 10 hours or on high 3 to 4 hours.
Cook, covered, at 325° for at least 3 hours. If cooking for 5 hours, lower temperature slightly. If using a crock-pot, cook on low setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Mix all ingredients together until well blended. Make into 4 or 5 rolls and roll in chili powder and paprika mix. Wrap in wax paper or foil and chill. Will keep about 3 months in refrigerator.
Cream the 2 cups of sugar and the shortening.	Add the eggs and beat. Sift flour, 1/3 cup cocoa and salt together. Add to mixture. Add 3 teaspoons	vanilla and 1 cup chopped nuts. Pour into a greased and floured 9 x 13-inch pan. Bake at 300° for 35 to 45 minutes.
Mix first 4 ingredients. Sift	dry ingredients and add to first mixture. Fold in sliced apples and chopped nuts. Bake in	angel food cake pan at 325° for 1 1/2 hours. Start mixture in a cold oven.
Cut cabbage in bite size pieces and set aside. Heat oil in a heavy boiler until hot. Add cabbage, salt and black pepper. Add water. Place lid on boiler and cook on high about 5 minutes. Reduce heat to medium and cook until tender, about 10 to 15 minutes total time. Don't overcook.
Cut kernels from fresh corn to measure 2 cups. Stir all ingredients together in microwave-safe bowl and microwave, covered, for 5 minutes. Great stuff.
Cook lasagna noodles according to directions on package. Brown ground beef and drain; add tomato sauce, oregano, salt and pepper. Cook 10 minutes. In a 9 x 13-inch pan put a layer of sauce, then layer of noodles, then half of the cottage cheese and layer of Mozzarella cheese. Repeat, ending with sauce on top. Bake at 350° for 30 minutes or until done.
In large skillet, melt butter over medium heat. Add celery and onion; cook about 4 minutes. Remove from heat. Stir in mayonnaise, sour cream, lemon juice, salt and pepper until well blended. Add chicken, almonds and mushrooms; toss to coat well. Spoon into 1 1/2-quart casserole. Sprinkle with potato chips. Bake in 325° oven for 25 to 30 minutes. Serves 6.
Sprinkle chicken lightly with salt. In 12 inch skillet brown chicken in hot oil about 15 minutes until brown. Remove chicken from pan. In drippings remaining in pain, cook rice, onion and garlic till rice is golden. Add water, undrained tomatoes, red pepper, bouillon granules, salt and pepper; bring to boiling, stir gently. Arrange chicken atop rice mixture; cover and simmer 30 - 35 minutes or till chicken is tender. Makes 4 - 6 servings.
Beat eggs, sugar, salt, margarine and syrup with hand beater. Stir in pecans. Pour in pie shell. Bake in preheated oven at 350° until set, about 50 minutes. Cool slightly. Serve warm or refrigerate.
Combine bananas and frozen fruit juices in blender; blend until smooth. Combine banana mixture, pineapple juice, water and sugar in large mixing bowl; mix well. Pour into plastic freezer containers or molds and freeze. To serve, thaw until mushy and add carbonated beverage. Garnish with orange slices. Yields 6 quarts.
Melt butter and cream cheese on stove top. Stir in corn and green chilies. Pour into baking dish. Bake at 350° for 25 to 30 minutes until firm and light brown.
Mix all ingredients together and put in buttered baking dish. Top with crushed cornflakes (can use Product 19 or Total cereal). Bake at 400° for 20 to 25 minutes.
Mix apples, cinnamon, white sugar, flour and 1/2 cup broken nutmeats together and place in casserole dish. Mix remaining ingredients together in mixing bowl and spread over apple mixture. Bake for 30 to 40 minutes at 350°.
Sift flour, baking powder and salt; cream butter. Add sugar and cream well. Add eggs and beat. Add flour, mixing well. Add vanilla and coconut. Chill dough until firm enough to roll. Roll dough 1/8 inch thick on lightly floured board. Cut with floured 3-inch cutter and sprinkle with sugar. Bake on ungreased baking sheet at 375° for 12 minutes. Makes 2 dozen.
Combine sugar, cornstarch, beaten eggs, milk, salt, carrots, vanilla and spices. Mix thoroughly. Pour into 9-inch pie crust. Bake for 45 minutes or until firm in a 375° oven.
Cream butter. Add sugar and grated lemon rind. Add eggs. Sift flour and baking powder. Add alternately with the milk. Add nuts. Bake in greased loaf in a 375° oven for about 35 minutes (use toothpick test for doneness). As soon as bread is removed from the oven, pour over the top of a mixture of 1/4 cup sugar and the juice and grated rind of 1 large lemon. Let bread cool for 10 minutes before removing from the pan.
In a small bowl combine mustard, soy sauce, oil, garlic and thyme. Rub over roast. Refrigerate, turning occasionally. Place roast on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Pour wine into the pan. Bake uncovered at 325°F for about 2 1/2 hours, until meat thermometer reads 160°, basting with pan juices every 30 minutes. Before slicing let stand for 10 minutes. Serve over mashed potatoes with green lettuce.
Mix together and bring to a boil the butter, sugar, milk and cocoa; boil 1 minute and remove from heat. Add remaining ingredients and mix well. Drop by teaspoons onto waxed paper. Cool.
Stir together seasoning mix and tomato juice. Brown ground beef in skillet, stirring to crumble. Pour off excess fat. Stir in beans and 1/2 to 3/4 cup of tomato mixture. Cover and simmer 5 to 10 minutes, stirring occasionally, until hot. Place generous spoonful of beef-bean filling on each tortilla. Sprinkle with lettuce (if desired) and cheese. Roll up. (Save about 1/2 cup cheese for topping.)
Cook rice and set aside. Saute butter and chopped onion in it. Then mix in rice, broccoli, soup and cheese. Mix well. Bake, uncovered, for 35 minutes in a 325° oven.
Combine all ingredients except chocolate chips. Beat 4 minutes. Fold in chips. Bake in greased and floured 12-cup Bundt pan at 350° for 50 to 60 minutes. Cool in pan 10 to 15 minutes. Sprinkle with confectioners sugar after cooled.
Mix cake mix, oil, eggs and oranges, juice and all. Grease and flour a 12 inch bundt pan. Bake 325° for 35 to 50 minutes. Cool. When cool, slice in half, crosswise. Put frosting between layers, on top and sides. Cake keeps 5-6 days in refrigerator.
Mix cocoa, sugar, milk and butter; bring to boil. Boil 1 minute; add vanilla flavoring. Remove from heat. Stir and cook until spreading consistency.
Wash and hull strawberries, drain well. Put 1 quart of berries in refrigerator to chill. Brush 1/2 quart of berries well. Blend with sugar, cornstarch and water. Carefully heat to boiling in heavy saucepan. Boil 2 minutes and strain, if desired. Add batter and food coloring. Fill pastry shell with chilled berries and pour cooked glaze mixture over top. Chill about 4 hours. Top with whipped cream and serve.
Butter sides of a heavy 2-quart saucepan. Combine sugar and milk. Cook to soft ball, 234°. Remove from heat; add marshmallow cream, peanut butter, chocolate and vanilla. Stir until blended. Pour into buttered 9 x 9 x 2-inch pan.
Cream the shortening in a large mixing bowl. Gradually add sugars, beating at medium speed of an electric mixer. Add eggs; beat well. Combine flour, soda and baking powder. Add to creamed mixture and mix. Stir in water, oats, coconut and candy. Chill dough at least 1 hour. Drop dough by teaspoonfuls or roll into balls. Place on greased cookie sheet. Bake at 325° for 12 minutes or until browned. Cool.
Preheat oven to 350°. Coat baking sheets with spray; set aside. Cream sugar and margarine in a mixing bowl. Stir in remaining ingredients until blended. Drop by level tablespoonfuls two inches apart onto prepared baking sheets. Bake 16 to 18 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Makes about 30 (2-inch) cookies.