HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice bananas and freeze in a single layer for several hours until firm. If not ready to use, put in a freezer bag. Keep no more than a couple of days. When ready to serve, put frozen bananas in food processor until chopped and grainy but still frozen. Add milk, a little at a time and process until smooth and creamy like frozen custard. Do not add too much milk or process too long or mixture will become too soft. You may add a little confectioners sugar while processing, if you desire; 95 calories per serving. Yields 3 servings. Eat immediately after making.
Brown meat and onions in skillet; drain fat. Mix tomato soup, mushroom soup, taco seasoning and milk; add to meat. In a casserole, place a layer of tortilla pieces, then a layer of meat mixture and then a layer of grated cheese. Repeat. Bake at 350° for 45 minutes. Serves 6.
Crush vanilla wafers; add other ingredients. Roll into small balls. Roll each ball in confectioners sugar. Makes 75 to 100.
Mix all ingredients except bacon in casserole dish. Cover with bacon. Bake at 350° for 1 1/2 hours or until mixture is thick and brown.
Heat oven to 350°. In large bowl combine all ingredients and mix well. Shape into 1-inch balls, pressing firmly. Place on ungreased baking sheets 2-inches apart. Bake 9 to 12 minutes or until light golden brown around edges. Cool 1 minute and remove from sheets. Mmm! Even better when iced with lemon frosting!
Cream eggs & sugar. Add oil & mix in zucchini. Add flour, soda, salt, cinnamon mixing well. Stir in coconut & nuts. Grease 9 X 13 pans (2). Divide dough between 2 pans. Bake at 350° for 25 minutes or until tested done. Frost with cream cheese frosting.
Grease 2 cookie sheets. In saucepan, add the Karo syrup, water and sugar. Using a candy thermometer, heat the ingredients to 270°. Add the peanuts and continue heating to 300°. Remove from heat and add the butter and vanilla. Then add the baking soda and salt, stirring and pouring quickly onto the greased cookie sheets.
Brown ground beef with diced onions, mushrooms and green pepper. Pour off grease. Add rest of ingredients and simmer with lid off for 1 1/2 hours (if you can wait!).
Put salad dressing, Worcestershire sauce and cut up pickle in blender and run on low until smooth. Add ham and run on high until ham is chopped. If necessary, stop blender and push ingredients towards blades with rubber spatula so all is mixed.
Melt caramels and 1/2 cup canned milk in double boiler. Mix cake mix, butter and 1/2 cup canned milk. Spread 1/2 the batter in a 13 x 9-inch cake pan and bake at 350° for 6 minutes. Remove from oven. Sprinkle chocolate chips over top. Spread caramel mixture over all. Put rest of cake batter on top in spoonfuls. Bake for 15 minutes.
Dissolve the Jell-O in the boiling water; mix and cool. Mix the cake mix, oil and eggs (one at a time); mix well. Blend in cooled Jell-O. Bake at 350° for 15 minutes. Turn oven down to 300° and bake for another 30 minutes. While cake is still hot, prick with a fork.
Pour 3/4 cup water over wheat, let set for 20 minutes, then drain. Add all other ingredients and let set in refrigerator for at least 2 hours or overnight.
Mix together 1 1/2 cups grated unpeeled zucchini (dry between paper towels). Add onion, cheese, flour, eggs, mayonnaise and spices. Melt 1 teaspoon butter (or coat with oil) in a 10-inch skillet. Spoon 2 heaping tablespoons of batter for each patty. Flatten with spatula. Cook until brown on both sides. Serve plain or with tomato sauce or grated cheese.
Slice the pound cake and line the bottom of a 9 x 11-inch pan. Make the pudding as directed on the box. Pour over the pound cake. Spread the pudding until it covers all the cake. Spread the drained, crushed pineapple over the pudding and top with Cool Whip. Serve.
In a small bowl, mix grouts with egg until each grout is well coated with egg. Place in medium size saucepan over moderately high heat, and stir constantly with a wooden spoon until grouts separate and the egg begins to dry. Remove from heat and pour boiling chicken stock or water over kasha. Add salt and stir. Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed. Remove from heat and reserve.
Mix with cold water into a stiff mixture. Heat and grease pan, using regular oil. Make dough into oval ball shapes and bake until brown in 350° to 400° preheated oven.
In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle.
Mix first 4 ingredients in a large bowl. In another bowl, mix the rest of the ingredients. Mix all these ingredients well and add to the macaroni mixture. Refrigerate overnight. Keep well for up to a week.
Chop (finely) celery and onion. Sprinkle lemon juice over crab meat. Heat cream cheese and soup until warm; do not allow to boil. Dissolve gelatin in 1 tablespoon cold water and combine with soup mixture to heat.
Spray pizza pan with no stick cooking spray. Press dough on pizza pan and bake according to directions on package. Let cool. Spread cream cheese on cookie dough; spread on pineapple, arrange orange slices on pineapple, chop cherries and arrange between oranges and pineapple. Just before serving, place bananas between cherries and pineapple. Cherry pie filling may be used instead of strawberry.
Heat sugar and water until sugar is dissolved. Add remaining ingredients. Pour into ice trays and freeze into cubes. When ready to serve, just drop 2 or 3 cubes into a glass and fill with ginger ale.
In large bowl, stir together egg, corn syrup, sugar, butter and vanilla until blended. Stir in nuts. Pour into pastry shell. Bake at 350° for 50 to 55 minutes.
Dissolve bouillon in boiling water; save 1/2 cup for later. Mix all ingredients together in a large bowl, except potatoes, 1/2 cup bouillon, cheese and mushrooms. Pat the meat loaf into a 9-inch skillet to within 1-inch of the edge. Pour remaining bouillon around the edge. Place potatoes on meat loaf in a spoke fashion. Cover with a tight fitting lid or foil and a lid. Cook on low heat on top of the stove (not in the oven) 40 to 50 minutes or until potatoes are tender. Then arrange the cheese and mushrooms on top of the potatoes; continue cooking until cheese is melted.
Cook beans until tender; drain. Cover and chill overnight. Place chicken pieces in crock-pot. Add remaining ingredients. Cover and cook on low setting for 8 to 10 hours. Remove bay leaf before serving.
Brown pieces of chicken in skillet sprayed with nonstick vegetable cooking spray. Add vegetables, salt and spices. Cover and simmer 1 hour. Mix cornstarch with water and add to skillet, stirring until gravy thickens.
Melt oleo and shortening. Add sugars and mix. Beat in eggs and add remaining ingredients. Drop by spoonfuls and make into roll. Place in refrigerator and slice thinly. Bake at 350° for 8 minutes.
Mix vinegar and sugar; pour over apples. Add a small amount of water if needed to help dissolve sugar and start apples cooking. Cook until liquid is thick and bubbly. Cool. Put in Ziploc bags and freeze.
Slowly bring milk, sugar, eggs and vanilla to a soft boil. Have your bananas sliced and layered with wafers. Pour pudding over top. Tastes great warm!
Sift dry ingredients. Cream shortening, beat sugar and add egg (beating well). Add flour mixture. Chill for 1 hour. Roll dough in balls and dip in granulated sugar to coat. Place 2 inches apart on cookie sheet and bake at 375° for 12 to 15 minutes.
Combine cheese, sour cream and butter; beat until smooth. Stir in chiles and pimiento. Spread on fresh flour tortillas. Top with another flour tortilla to make sandwich. Cut in wedges and serve with salsa or guacamole. Makes 2 cups.
Melt butter. Add all ingredients in greased casserole dish. Bake, uncovered, 1 hour to 1 hour and 15 minutes.
Slice zucchini and onions; cover with water and add salt. Let stand 3 hours. Combine remaining ingredients; bring to a boil. Pour over slices and let stand 2 hours, then bring syrup and zucchini slices to a boil for 3 minutes. Process 5 minutes in hot water bath. Makes 3 pints; double recipe makes 3 quarts.
Cut onion, celery and green pepper into small dice. Coarsely grate carrots. Add to ground meats, along with ketchup, Worcestershire sauce, eggs, salt, black pepper, chili powder, mustard, paprika, horseradish and Tabasco sauce. Mix well by using your hands.
Mix dry ingredients together with the walnuts. Mix fruit and apples together. Mix together and put in pie shells. Butter pats are laid on top of the filling. If you use a solid top crust, be sure to add slits to allow the steam to escape. Bake at 400° for 45 minutes.
Grease cookie sheet. On it, arrange pecans, flat side down, in a group of four. Place one caramel on each cluster of pecans. Heat in a 325° oven, about 4 to 8 minutes or until caramels soften. (Watch carefully; various caramels melt at different rates.) Remove from oven. With buttered spatula, flatten caramel over pecans. Cool slightly; remove from pan to waxed paper. Swirl melted chocolate on top. Makes 36.
Mix together sugar, shortening and egg. Add pumpkin. Mix well. Sift dry ingredients. Add to mixture and beat well. Drop on cookie sheets. Bake at 350° for 10 to 12 minutes.
Stir together cabbage, onion, green pepper and 1 cup sugar. Bring to a boil the salad oil, vinegar, celery seed, salt and 2 tablespoons sugar. Immediately pour this hot mixture over the cabbage mixture. Chill overnight. Store in fridge. Keeps well up to 9 days.
Cook ground chuck beef; drain. Cook lasagne noodles and shred cheeses. In a 13 x 9-inch baking dish first layer sauce, noodles, sauce, meat, shredded cheeses and cottage cheese; repeat layering. Bake at 300° for 1 hour or until bubbly. Makes 12 servings.
Make peanut butter and jelly sandwich. Dip both sides in egg/milk mixture. Cook on buttered griddle until brown on one side, then turn over and brown other side. Eat with a knife and fork.
Saute onions, garlic and bell pepper in butter in large pot. Add tomato sauce, 2 cans water, shrimp and Creole seasoning. Simmer 1 hour. Thicken with cornstarch and serve over rice.
Place the pie filling in a shallow baking dish. In a bowl, combine the flour, oats, sugar, salt and spices. Add butter; mix well. Spread the topping evenly over pie filling. Bake at 375° for about 30 minutes. Serve warm or cold.
Cream margarine, Crisco and sugar; add eggs one at a time. Sift dry ingredients together. Add to mixture with milk, food coloring, and vanilla. Bake at 325° for 1 1/2 hours in greased tube pan.
Wash and break stems from mushrooms. Combine rice and soup. Fill mushroom caps with mixture. Place on a well-greased baking pan. Top with buttered bread crumbs. Bake in a moderate oven (350°) for 15 to 20 minutes or until tender.
In a mixing bowl combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1 1/2 inch balls. In large skillet brown meatballs in oil. Cover and cook over low heat until done, approximately 10 minutes. In saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to equal 1 1/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add meatballs, pineapple and green pepper; cook until heated through and green pepper is tender. Serve over noodles. Yield: 3 to 4 servings.
In a 13 x 9 x 2-inch pan, spread enough precooked fresh broccoli to cover bottom. Over layer of broccoli, arrange chicken breasts in single layer. Mix soup, mayonnaise, lemon juice, onion and garlic powder to taste. Spoon over the meat and broccoli. Sprinkle grated Cheddar or American cheese over sauce. Sprinkle bread crumbs over top. Bake for 45 minutes at 350°.
Season pork with salt and pepper. Lightly dredge in flour. Place fat side up in roasting pan. Add vegetables, seasonings and water. Cook at 425° for 30 minutes or until meat is well browned. Reduce heat to 325° and cook 30 minutes more, basting frequently. Add more water if necessary. Continue cooking and basting 45 minutes or until internal temperature reaches 180° on meat thermometer. Remove to platter.
Cut flank steak into 1/4-inch thick strips with grain. Soak overnight in refrigerator. Place strips flat on rack over foil and bake in 150° oven for 3 hours.
Brown hamburger with onions, salt, pepper and sugar. Drain well. Add tomato soup. Meanwhile, cook noodles according to package directions; drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in a casserole dish with cheese between layers and on top. Bake at 350° for 30 to 35 minutes until bubbly.
Cook potatoes; drain. Add soup and onions. Mix with 3/4 cup cheese and save remaining for top. Bake at 350° for 40 minutes.
Brown sausage and drain. Mix all ingredients together. Place bacon (raw) on top. Bake at 350° for 1 1/2 hours in Dutch oven. (This will fill a Dutch oven.)
With an electric mixer, combine cake mix, pudding, eggs, sour cream, oil and water. Mix well. Stir in remaining ingredients and mix again. Grease and flour a Bundt pan. Spoon in batter and bake in preheated oven at 350° for 1 hour and 15 minutes or until toothpick comes out clean.
Cook broccoli. Combine with other ingredients (except bread crumbs). Sprinkle top with bread crumbs (plain or toast). Dot with butter. Bake at 350° for 20 minutes.
In a 5-quart kettle or Dutch oven, cook bacon over medium heat until it begins to brown. Mix in onion, mushrooms, garlic and carrots. Cook, stirring until onion is soft. Add broth, tomatoes (coarsely chopped with liquid), salt, basil, thyme and pepper. Bring to boiling. Cover. Reduce heat and simmer 15 minutes. Bring soup to boiling; add pasta. Bring again to boiling and cook, uncovered, stirring occasionally until nearly tender, about 10 minutes. Add peas and parsley and boil for 2 minutes. Taste; add salt, if needed. Serve with cheese to add to taste.
Mix bluing, water and salt. Add ammonia. Mix well and pour slowly over 3 or 4 small rocks, clinkers or coal in an old pie pan. Crystals start to grow very soon and will continue as long as the liquid stays. If you want a little color, add a few drops of food coloring to the rocks. Set the pan where you can watch it daily.
Combine spinach and next 4 ingredients in a large bowl; toss gently. Serve with Yogurt-Poppy Seed Dressing. Yields 8 servings. Contains 58 calories (6% from fat) per serving.
Spray Pam in cake pan. Cook equivalent of whole chicken or about 10 boneless breasts. Cut into small pieces. Line bottom of pan with it. Cook frozen broccoli cuts. Spread over cooked chicken. Cover broccoli with Velveeta cheese slices. Cover cheese with cream of celery or cream of mushroom soup.
Prepare potatoes according to package. Add cheese, pepper and salt to taste. Steam franks until puffed. Slit lengthwise and fill with potato mixture. Bake at 375° for 15 to 20 minutes.
Beat egg; add soda to buttermilk and add to egg. Mix in flour, cornmeal, baking powder and salt. Add melted shortening. Pour in preheated and oiled skillet. Bake at 475° until slightly browned.
Brown ground beef in large saucepan or skillet. Add garlic and onion; cook a few minutes. Stir in tomato soup, water, brown sugar, salt and chili powder, mixing well. Add beans with juice and water chestnuts. Mix all ingredients and heat about 5 minutes. Pour into a 2-quart casserole. Open biscuits; flatten slightly and arrange around outside edges of dish on top of mixture, overlapping if necessary. Brush biscuits with melted butter; sprinkle with grated Parmesan cheese. Bake at 350° for 15 to 18 minutes, until biscuits brown.
Mix together and divide into 2 loaf pans. Bake at 350° for 1 hour.
Drain cherries and keep 1/4 cup red syrup only. Place 2 circles peaches around outer edge of pizza crust. Then 1 circle red cherries, 1 circle green cherries, 1 circle pineapple chunks, 1 circle nuts and raisins in center.
Combine, mixing well, and let stand at least 24 hours to ripen. Before using, mix twice. Keep in refrigerator, covered well. Will keep quite a few days.
Mix and put mixture into peppers. Put tomato soup over peppers. Cover and bake at 350° for 1 1/2 to 2 hours.
Shred cabbage fine. Sprinkle 1 tablespoon salt on cabbage, cover and set in refrigerator one hour.
Heat oven to 350°. Spray 2-quart casserole with vegetable cooking spray. Cook macaroni according to package directions; drain. In casserole, combine macaroni, broccoli, Spam and red pepper. In small saucepan, stir together milk, cornstarch and pepper until cornstarch is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Combine sauce with other ingredients. Combine bread crumbs and margarine; sprinkle on top of casserole. Bake 40 minutes or until thoroughly heated. Serves 8.
Cream sugars, shortening, eggs and vanilla thoroughly. Spoon flour into dry measuring cup; level off and pour measured flour onto waxed paper. Add soda and salt to flour. Stir to blend. Add blended dry ingredients to creamed mixture. Mix well. Stir in 1/2 cup M&M's. Drop by teaspoonfuls or shape into 1-inch balls and place on ungreased baking sheet. Decorate tops of cookies with remaining M&M's as desired. Bake at 375° for 10 to 12 minutes. Yield: 5 to 6 dozen cookies.
Cream sugar, shortening, eggs and flavoring. Make paste of cocoa and coloring and add. Alternately add flour and buttermilk. Mix soda and vinegar and add to batter. Blend. Bake in a 9 or 10-inch pan for 20 to 25 minutes at 350°. Cool.
In a large bowl, mash bananas (a potato masher works great.) Add remaining ingredients, mixing as you go. Pour into one non-stick or lightly greased loaf pan. You may also use 4 mini-loaf pans.
In blender, puree strawberries and 1 cup of the water. In a pitcher, combine pureed strawberries, remaining 2 cups of water, lemon juice and sugar. Stir until sugar is dissolved. Chill. Just before serving, add the club soda and pour over ice.
Beat butter, sugar and eggs. Stir in coconut, vanilla and buttermilk. Spoon into unbaked pie shell. Bake at 350° for about 40 minutes.
Combine spinach with remaining ingredients, mixing well. Form into 1-inch balls. Place on baking sheet and freeze. When frozen, remove from sheet and place in plastic freezer bags. Keep frozen until ready to use.
Wash, drain and slice cucumbers and onions. Add garlic and salt. Mix well. Cover with ice cubes and let stand 3 hours. Drain well. Remove garlic. Combine remaining ingredients in a large saucepan. Heat to boiling. Add cucumbers and heat for 5 minutes. Pack loosely in hot canning jars. Process for 5 minutes in hot water bath. Makes 4 quarts.
Mix Jell-O with 2 cups boiling water. Let cool 10 minutes. Add cranberry sauce. Let cool 15 to 20 minutes. Stir sour cream and add to Jell-O and cranberries. Mix well. Pour into a mold and chill. Garnish with fresh parsley.
Cook bacon until crisp. Remove and crumble; save. Stir remaining ingredients into bacon grease in skillet and cook. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Pour mixture into serving dish. Sprinkle bacon and parsley over. Serve over rice.
Place all Tater Tots in a greased, oblong pan in a single layer. Mix mushroom soup, milk and cheese. Pour mixture evenly over Tater Tots. Bake at 425° for 35 to 45 minutes or until heated completely through and bubbling. Serves 6.
Beat eggs, oil and pumpkin for 3 minutes, then add dry ingredients and beat 5 minutes. Fill 3 loaf pans half full. Bake for 50 minutes to 1 hour at 350°. Serve with whipped cream or cream cheese.
Whip cream cheese until fluffy. Gradually add milk; beat well. Add lemon juice and vanilla; blend well. Pour filling into crust. Chill for 2 to 3 hours. Top with cherry pie filling. Serves 6.
Put pumpkin, eggs, sugar and spices in a large mixing bowl and mix well. Pour in milk and fold into mixture. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 35 to 40 minutes. Cool and serve.
Place butter, cocoa and water into saucepan. Bring to a boil. Add to flour and sugar right away. Then add buttermilk, eggs, soda, cinnamon and vanilla. Pour into an 11 x 16 x 1-inch pan. Bake at 375° for 20 minutes.
In skillet in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned. Remove. In an additional 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated; stir often.
Combine ingredients. Toss until well mixed. Place in small (8-inch) buttered pie pan. Bake 30 minutes at 350°. (Mixture bakes into torte-like pie.) Serve warm with ice cream.
Put 1/2 of crumbs in pan. Place remainder on top of casserole. Bake at 350° for 1 hour and 15 minutes. Double this recipe for 9 x 12-inch pan.
Mix sugars. Cream butter and sugar. Beat eggs in a bowl and add to the sugar mixture. Mix dry ingredients and add to the mixture with the milk. Chill until ready to use. Take small chilled balls and mash on a cookie sheet. Add nuts, chocolate chips, raisins, anything you want. Bake at 350° for 10 minutes. Keeps in refrigerator for several weeks.
In a small bowl, whip cream cheese, ham and mustard. Stir in Cheddar cheese and chives. Shape into a ball, chilling beforehand, if necessary. Roll in nuts and parsley. Wrap in plastic wrap and chill. Serve with assorted crackers. Yield: 2 cups.
Mix beans with sauce or soup in casserole. Top with bread crumbs and bake until heated thoroughly.
Combine all ingredients except cheese. Bake at 300° for 20 minutes. Top with grated cheese. Continue baking until melted. Seve hot or cold.
Combine all ingredients in bowl. Mix well and drop from teaspoon on ungreased cookie sheet. Criss cross cookies with fork on cookies.
Cut carrots 1/4-inch thick and soak in salt water for 5 minutes (boiling water). Drain, cool and set aside. In blender, combine soup, sugar, salad oil, vinegar and Worcestershire sauce. Blend quickly. Place carrots, pepper and onion in a bowl and pour mixture over top. Refrigerate.
Combine flour with seasonings; coat chicken lightly with mixture. Place on rack in baking pan. Bake at 350° for 45 to 50 minutes until fork-tender.
Wash, cut off ends and cut green beans into crosswise pieces. Cook 15 to 20 minutes or until tender (frozen or canned green beans may be substituted for fresh beans. Follow directions on package or container for cooking.)
Put beans, onion and celery in the water. Boil 30 minutes. Blend in food processor. Puree tomatoes and add to soup. Stir in chili sauce and seasonings. Melt butter. Add flour and cook 2 minutes. Stir into the soup over medium heat until soup thickens.
In a large saucepan, heat the oil and add the carrots, onion, celery, potatoes, garlic and sugar. Cover the pan and cook the vegetables over low heat for about 10 minutes, stirring them occasionally.
Mix seasonings well. Rub mixture on the meat. Bake at 300° for 2 1/2 to 3 hours, uncovered.
Heat oven to 375°. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimento, cheese and pepper. Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes. Yield: 6 servings.
Combine sugar, cocoa powder and stir in milk. Stir in butter and corn syrup. Microwave, uncovered, on High 3 to 4 minutes or until mix is boiling rapidly, stirring once. Microwave, uncovered, on High 3 more minutes, stirring every minute. Stir in peanut butter and oats. Microwave, uncovered, on High for 1 to 2 minutes or until boiling. Let stand 20 minutes. Beat for 3 to 5 minutes or until mixture is slightly thickened. Drop teaspoonful on wax paper. Cool.
Stir together. On the stove heat 3 cups water and 3 cups sugar until dissolved, then cool. Mix 5 to 6 ripe bananas. Add a little to pineapple mixture from above in a blender until smooth. Mix all together and freeze. Set out until slushy and add 2 quarts of 7-Up when ready to serve. Serves about 50 people.
Cook pasta according to package. Drain and cool. In a large bowl, stir together yogurt, mustard and herb seasoning. Add pasta, celery and green onion. Mix well. Chill for 2 hours.