HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. Beat sugar, butter and eggs in a large bowl until smooth. Stir in bananas and lemon juice. Mix flour, baking powder, baking soda and salt into bowl. Stir dry ingredients into creamed mixture. Fold berries and nuts. Pour into pan. Bake 50 to 60 minutes until toothpick is clean.
Mix all ingredients and shape into a ball. Roll cheese ball into the reserved chopped beef. Wrap in plastic wrap and refrigerate.
Beat together cream cheese and 1 teaspoon vanilla until soft and fluffy. Stir in nuts; set aside. Cut bread into 10 to 12 (1 1/2-inch) slices. Cut pocket in top of each. Fill with 1 1/2 tablespoons cheese mixture. Beat together eggs, whipped cream, 1/2 teaspoon vanilla and nutmeg. Dip bread slices into egg mixture. Cook until golden. Heat together orange juice and preserves; drizzle over toast when done.
Boil 1 1/2 cups water. Dissolve with jello. Add 1 1/4 cups cold water. Mix with lite ice cream until dissolved. Refrigerate until jelled. Serve with lite Cool Whip and sliced banana. (Make your own treat; try a different flavor jello and fruit topping.)
Combine Jell-O with 2 cups boiling water. Add undrained pineapple and let cool. Whip cream cheese. Add to Cool Whip; add sugar, then blend with Jell-O mixture. Pour into large pan. Add marshmallows and nuts. Let chill thoroughly.
Brown beef; drain. Stir in remaining ingredients. Pour into 9 x 13-inch baking dish. Bake 35 to 40 minutes, uncovered, at 400°. Stir once during baking. This freezes well.
Use 3 small or 2 large pans. Cream together margarine, eggs, sugar and red food coloring. Sift together cocoa, flour, salt and cinnamon. Have buttermilk and vanilla ready. Mix all ingredients, alternating 3 mixtures, until all are used and mixture is smooth and velvety. Stir in vinegar and soda. Pour into prepared pans. Bake at 350° for 25 minutes and test for doneness. Cake is bright red. Serves 24.
Set aside a small amount of dried beef to roll the ball in, then mix all the remaining ingredients together. Form into a ball and roll in saved dried beef.
Mix together flour, soda, salt and spices. Beat shortening and sugar until creamy. Add molasses and egg. Add buttermilk, raisins and nut meats. Slowly add flour mixture. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350° for 10 minutes.
Blend together the cheese, butter, paprika and salt. Stir in flour. Chill dough for easier handling. Wrap a small piece of dough around each olive, sealing well. Place on ungreased baking sheet. Bake in 400° oven for 15 minutes or until lightly browned. Serve warm. Makes 24.
Melt ingredients together, mixing well. Stir in a large jar of dry roasted peanuts. Stir well and drop by teaspoonfuls onto waxed paper.
Bake in low oven for 2 hours. One-half hour before taking from oven, dissolve 1 tablespoon sugar in boiling water and pour over the pudding. Serves 8.
Seal jars. Process 5 minutes in boiling water. Remove from water immediately after 5 minutes.
Heat oven to 375°. In 10-inch skillet, brown ground beef, onion and garlic and drain. Return beef mixture to skillet and stir in Ragu and water. In 13 x 9-inch baking dish, layer 1/3 sauce mixture, 1/2 of uncooked lasagna noodles, 1/2 of combined Ricotta or cottage cheese and 1/4 cup Parmesan cheese and parsley. Repeat these steps in layers, ending with sauce on top. (Everything will be 1/2, except sauce and it will be thirds in order to end up with enough to cover the top lightly.) (I add Monterey Jack cheese to mine, optional.) Cook for 1 hour tightly covered with aluminum foil. Let set 10 minutes before serving.
Cook broccoli and set aside. Saute onion and celery in butter. Add soup and heat. Then add Cheez Whiz. Add cooked rice and salt and pepper to taste (and dash of Tabasco, if desired). Layer chicken, broccoli and rice mixture in casserole dish. Top with bread crumbs. Bake at 350° until hot, 30 to 40 minutes. Serves 6.
Pour Marzetti caramel apple dip into chocolate or graham cracker crust. Cover with Cool Whip. Sprinkle with chopped nuts and miniature chocolate chips per taste or eye appeal. Freeze. Thaw about 5 minutes before serving.
Heat oven to 350°. Generously grease and flour 2 round pans. Drain peaches, reserving sauce. Add enough water to reserved sauce to measure 1 1/4 cups. Prepare cake mix as directed on package, except substitute sauce mixture for water. Pour batter into pans. Bake and cool as directed on package.
*Deli ham and cheese work best for this recipe, but are not required. The ham should be sliced "sandwich thick."
Place first 3 ingredients in a double boiler. Cook over hot water until thick. Then add 1/2 to 1 cup of hot water to the cooked milk and chocolate. Add the butter and the vanilla. Serve hot or cold over ice cream or use as fillings for cakes. Makes 2 cups.
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles and drain. Add chicken soup. Layer hamburger mixture and noodle mixture in casserole dish with processed cheese between layers. Bake at 350° for 1/2 hour.
Combine bacon, sour cream, mayonnaises and tomatoes in med. bowl. Stir until blended. Cover and refrigerate 1 hour to blend favors. Can be prepared up to 3 hours in advance. To serve spoon in small bowl or a hollowed out tomato. Place on lettuce leaves or serving plate surrounded by Keebler Town House crackers. Serve with bacon and parsley over spread.
Heat oil in a heavy saucepan and brown the beef cubes until deeply colored. Remove from pan and brown sliced onions until golden brown. Return beef cubes to pan and add beef bouillon and dry red wine. Simmer until beef cubes are almost tender. Add small onions and cook until tender. Add mushrooms and heat through; adjust seasonings. Mix cornstarch and water, add to beef stock and boil for one minute, or until sauce is thickened and clear. Serve with rice or noodles.
Place potatoes in bottom of greased casserole. Add celery, beef, onions and peppers. Salt and pepper each layer. Pour tomatoes over mixture. Bake at 350° for 2 hours.
Dissolve Jell-O in 1 cup hot water. Add 1 cup cold water. Add strawberries, pineapple and bananas. Mix well. Pour half into container and chill until firm. Spread sour cream over Jell-O and add remaining Jell-O and chill.
Cook Boston butt in crock-pot for about 4 1/2 hours on high until tender. After it cooks, trim off fat. Cut in chunks and put in food grinder. Use 1 cup of stock and cut up potatoes, chopped onion and a little more water to cover potatoes. Cook until tender but not mushy. To this, add meat, tomatoes, corn, hot sauce, salt and pepper. Cover and simmer for a while.
Beat eggs; mix all together. Put in custard cups. Set cups in a 9 x 9-inch pan with 1 1/2-inches hot water in it. Bake in 350° oven for about an hour.
Mix graham cracker crumbs and 1 stick melted butter. Press into bottom of a 9 x 13-inch pan. Cream eggs, 2 sticks butter, powdered sugar and vanilla. Beat with mixer approximately 15 minutes. Spread over crumbs. Slice bananas over mixture. Cover with large container of Cool Whip. Sprinkle with chopped pecans. Decorate with cherry halves. Cover and chill overnight.
Slice tomato in thin wedges. Slice onion also in thin wedges, using as much or as little as you want. Add salt and pepper and toss lightly. Set in refrigerator for at least 1/2 hour. Pour dressing to taste just before serving.
Wash okra, trim and drain. Place in shallow dish. Pour buttermilk over okra, set aside. Combine next 5 ingredients, mixing well. Remove okra from buttermilk and carefully roll in cornmeal mixture. Drop into hot oil (375°). Fry 3 to 5 minutes, turning and browning on all sides. Drain on paper towels.
Brown hamburger, then drain grease off. Place back on heat and add other ingredients, continually stirring. May add ketchup and brown sugar to taste. Add chili powder to taste, also. Cook on low to medium heat for 30 minutes, then serve hot.
Add dry gelatin to cream cheese and combine. Add boiling water, celery and pineapple. Fold in whipped topping. Pour into square baking dish and refrigerate until cold and firm.
Put flour, salt and cut up chicken in brown sack. Close tightly and shake chicken pieces good. Fry in hot shortening or oil of your choice. When browned, remove to paper towel on platter. Mix remaining ingredients. Dip each piece of chicken into sauce while hot. Then place in roasting pan. Leave open. Bake for 20 minutes in 375° oven.
Cook squash and drain. Melt 1/2 stick margarine in dish. Reserve 1/2 cup crumbs with the rest of margarine to sprinkle over the top of casserole. Mix all other ingredients in dish with margarine. Bake at 400° for 30 minutes.
Boil noodles in salt water until tender. Drain very dry. Put in large bowl. Melt butter in hot noodles. Add 9 beaten eggs. Add both cans of fruit with juice. Add vanilla, sugar, raisins and orange juice. Put 3 tablespoons butter in 2 (9 x 12-inch) baking pans. When butter is melted, in a 350° oven, divide the mixture between the 2 pans and bake 1 hour at 325° or until slightly brown. Can divide recipe in half.
Cover diced apples with sugar. Let stand until liquid rises, stirring occasionally, until sugar dissolves. Blend together eggs and corn oil. Add to apple-sugar mixture. Sift together flour, allspice, cinnamon, nutmeg, salt and soda. Add raisins and pecans. Add flour mixture to apple mixture. Beat by hand as too much mixing makes it crumble. Pour into greased 9 x 13 x 2-inch pan. Bake at 350° for 50 to 55 minutes. After it comes out of the oven, poke holes in cake and pour the following sauce over top.
In large mixer bowl combine 1 1/2 cups flour, yeast, wheat germ and salt, mix well. Add water, molasses, shortening and egg. Beat 3 minutes at medium speed. By hand gradually stir in remaining flour to make a stiff batter. Cover. Let rise in warm place until light, about 45 minutes. Bake at 375° for 35 to 40 minutes until deep brown. Remove from pan, cool.
Line 10 x 13-inch pan with crust mixture, pressing firmly to bottom and sides.
Put sugar, milk and corn syrup into saucepan. Cook and stir over medium heat until mixture begins to boil. Clip a candy thermometer to side of pan. Cook for about 12 minutes or until mixture reaches 234°, soft ball stage. Remove from heat. Add butter and almond extract. Beat until fudge begins to thicken. Quickly stir in walnuts and cherries. Beat until fudge is no longer glossy. Score into squares while warm.
Mix all ingredients, except 1/3 cup catsup. Pack into loaf pan; spread catsup over loaf. Bake at 350° for 1 1/2 hours.
Spread the chiles in the bottom of a greased 9 x 13-inch pan. Cover with cheese. Combine eggs, cream and pepper and mix well. Pour over cheese.
In large skillet put oil and brown ground beef. Stir in soup mix, beans, catsup, water, mustard and vinegar. Simmer until ready to eat.
Grease and flour 2 (9-inch) pans. Cream sugar and shortening. Add eggs, one at a time. Cream thoroughly. Add vanilla. Alternately add flour in 3 portions with milk in 2 portions; pour in pans. Bake 25 to 30 minutes at 350°. Allow to cool 10 minutes before removing from pans.
Melt butter in an 8-inch square pan. Mix together remaining ingredients in pan with melted butter. Bake at 350° for 20 minutes. Cool; cut into squares.
Combine milk, sugar, yolks, butter and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add nuts and coconut. Beat until cool.
Melt 1 stick margarine in 9 x 13-inch pan. Mix sugar, flour, baking powder, salt and milk. Pour into pan with butter or margarine. Pour fruit over top of batter. Do not stir! Bake at 350` for 30 to 45 minutes.
Cream margarine, shortening and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add flour and salt alternately with milk and vanilla. Pour into greased and floured tube pan. Bake in 325° oven for 1 hour and 20 minutes. Do not preheat oven; start in cold oven.
Cut cake into sections/slices small enough to fit shape of bowl. Slices should be normal size thickness.
Beat shortening and peanut butter and sugar together, then add eggs, one at a time. Add flour and vanilla. Roll into walnut size balls and flatten in crisscross pattern with floured fork. Place about 2 inches apart on ungreased cookie sheet. Bake at 375° until light brown, 10 to 12 minutes. Immediately remove from cookie sheet; cool. Yields about 2 dozen cookies.
Sprinkle chicken with salt. Brown in butter in skillet. Remove chicken and butter into large baking dish. Mix apples with chicken. Sprinkle with sugar and nuts. Add cider; cover. Bake at 375° for 40 to 45 minutes. Serve with mound of steamed rice.
Cook broccoli until almost tender. Put well drained broccoli in greased 2-quart baking dish. Bake 30 to 40 minutes at 350°.
Mix flour, salt, baking powder and shortening; mix in milk. Roll out dough in rectangle. Spread with apples and sprinkle with a little cinnamon and sugar. Roll up like jelly roll and slice about 1 1/4 inch thick. Place in 9 X 13 pan. Boil sugar, water, cinnamon and butter. Pour over dumplings. Bake at 375° for 30 to 35 minutes. Serve with whipped cream.
Cream granulated sugar and shortening. Add eggs one at a time, beating well after each. Sift flour, baking powder and salt together. Add the mixture alternately with buttermilk or sour milk. Add coconut extract and flaked coconut. Place in a greased and floured tube pan (a 2 piece pan works best). Bake at 350° for 50 to 60 minutes. Remove from oven. While still hot, punch holes in cake and slowly pour the glaze over cake, allowing it to seep into holes and down sides and middle. Cool thoroughly before removing from pan. Cake will cut better if allowed to firm up overnight.
In buttered casserole dish, place thinly sliced onions, potato chips and grated cheese. Do this in layers. Pour over mushroom soup and milk. Bake at 350° for 1 hour.
Mix all ingredients, except zucchini and eggs, together. Mix well. Then add zucchini and eggs. Pour into greased 9-inch square pan. Bake at 350° for 30 minutes or until top is golden brown. Cool and cut into squares.
Mix ingredients. Pour into greased 13 x 9-inch dish. Bake 45 minutes to 1 hour at 350°.
Mix together and put into 9-inch square pan.	Bake in 350° oven for 25 minutes.
Slice potatoes; put in ovenware dish. Mix sugar, flour and salt; sprinkle over potatoes. Mix lemon juice and water; pour over top. Dot with butter. Bake at 400° for 45 minutes covered.
Brown the beef, onion and garlic. Drain the grease. Add cream cheese and melt into the meat mixture. Add the other ingredients. Serve warm in a crock-pot or fondue pot with corn chips.
Grease pan. Sprinkle with powdered sugar. Sprinkle chopped pecans in bottom of pan. Combine cake mix, eggs, oil and water. Mix for 2 minutes until smooth. Add icing to batter; mix well and pour into pan on top of pecans. Bake at 350° for 55 minutes or until brown.
Mix all ingredients together, except chicken and cheese. Pour over top of chicken. Bake in a 350° oven for 40 minutes. Remove from oven; sprinkle cheese on top. Return to oven and bake until cheese melts.
Combine corn, onion, cheese, soups and sour cream. Place in a greased 8 1/4 x 4 1/4-inch or 9 x 5-inch casserole dish. Mix together crackers, almonds and melted margarine. Spread topping over vegetable mix. Bake at 350° for 35 minutes. May be made ahead and refrigerated.
Broil skinless breast of chicken until done. When cooled, cube chicken into bite sizes. Layer Tater Tots in the bottom of a greased casserole dish and add cubed chicken. Mix soups and milk and pour oven chicken and Tater Tots. Sprinkle cheese over top. Bake for 20 minutes at 350°.
In a large bowl, mix all ingredients (except pecans). When batter is smooth and sugar is dissolved, add pecans. Bake in two 9x9 pans for 40 minutes at 350°. (I line the bottom of pans with wax paper and grease and flour sides.)
Cook spinach according to package directions. Drain well; squeeze out excess moisture. Chop into smaller pieces; set aside. Unroll dough. Press into greased 10-inch glass pie plate, covering bottom and sides. Sprinkle cheese and onion over crust. Beat eggs. Add milk, seasonings and reserved spinach. Pour into crust. Sprinkle with bacon, parsley and Parmesan cheese. Bake at 350° for 40 to 45 minutes or until knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6 to 8 servings.
Melt butter. Stir in peanut butter, graham crackers and powdered sugar. Pat in cookie sheet.
Combine all ingredients in order given. Reserve cheese. Spoon into a 2-quart casserole dish. Top with shredded cheese. Bake at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Blend together pudding and milk. Mix Cool Whip with pudding. Pour on top of graham cookies. Add another layer of cookies. Last, add Pillsbury chocolate fudge icing on top. Let chill until you can keep the kids out of it.
Use round deep casserole and fill it half full with tart peeled and sliced apples; sprinkle with brown sugar and nutmeg or cinnamon or both. Dot with butter.
Pick beans and cover with cold water. Soak 1 to 2 hours. Pour off water and rinse beans. Add all ingredients. Cover beans with cold water and simmer until tender. Pour into baking dish. Bake at 375° until crusty on top. Enjoy!
In microwave, melt chocolate 1 1/2 minutes; then continue to melt in microwave 15 seconds at a time until completely melted. Stir between meltings. Mix peanuts and cereal together. Pour into melted chocolate. Drop by spoon on waxed paper to cool.
Spray oblong pan with	nonstick spray. Put cherry and pineapple in pan and mix with each other. Sprinkle dry cake mix evenly over this mixture. Cut up margarine all over the top of this. Bake at 350° for 30 to 45 minutes until brown on top.
Place ingredients in springroll shells according to package diagram. Deep fry with temperature of 140° to 150°. Turn on both sides, ready when golden brown in color. Blot excess oil before serving.
Beat all but cookie mix until fluffy with mixer. Grease and flour a 9 x 15-inch pan. Cut 1 roll cookie mix and spread on bottom of pan. Pour cream cheese mix on cookie crust. Slice other roll cookie mix and place on top of mix. Bake at 350° for 30 to 40 minutes.
Mix all ingredients and marinate overnight. Remove meat from juice and dehydrate. If you do not have a dehydrator, place in oven on 140° with oven door cracked open so meat will dry out without being cooked. If meat is thin enough, it should dry out overnight.
Melt margarine in a large, nonstick skillet over medium heat. Add chicken and onion; cook, stirring constantly, 3 to 5 minutes, or until chicken is browned. Add mushrooms; cook 1 minute. Stir in flour and cook for 1 minute, stirring constantly. Gradually add milk and next 4 ingredients. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Cut each slice of toasted bread into 4 triangles. Serve chicken mixture with 4 toast triangles; sprinkle with paprika.
Crush graham crackers, 1 stick butter and sugar. Mix. Put in a square dish. Beat powdered sugar, egg and butter at medium speed for 15 minutes. Put on top of crumb mix. Slice bananas. Put on top. Put drained pineapple between bananas. Put Cool Whip onto that. Put nuts and cherries. Set overnight.
In pitcher, combine pineapple juice, tomato juice, sugar and hot pepper sauce; blend well. Pour over ice cubes in glass. Squeeze lime juice into each drink, if desired. Garnish with dried red pepper, ripe olive and lime peel. Makes 4 servings.
Marinate chicken in egg at least 1 hour. Roll in bread crumbs and brown in butter. Place in baking dish. Top with mushrooms, then cover with cheese; add chicken broth. Bake at 350°, covered, for 30 minutes. Remove cover and bake 30 to 40 minutes more.
Make cake mix according to directions only at the part for water add 3/4 cup lemon juice and the rest water (this is what makes your cake moist). Bake at 350° for 45 to 55 minutes. Place on round cake plate, cool.
Heat 1-inch salted water to boiling. Add broccoli (or cauliflower). Cover and heat to boiling. Cook until stems are almost tender (10 to 12 minutes). Drain. Place broccoli (or cauliflower) in ungreased 1 1/2-quart round casserole dish.
Mix oleo, powdered sugar, flour and salt together. Press in 9 x 13-inch pan. Bake 20 minutes at 350° oven. Beat eggs; add sugar, 6 tablespoons flour and lemon juice. Pour on baked crust. Bake 25 minutes at 350°. Sprinkle with powdered sugar. Cut into squares.
In Dutch oven, cook hamburger with garlic and seasoned salt until brown; drain. Add onion, celery and dill weed. Add water (just enough to cover ingredients). Cover and simmer for at least 2 hours. Add water if needed. Add potatoes, along with more water, to cover ingredients. Cook until potatoes are tender (not mushy). Add milk; stir and skim off fat. Great with French bread and butter.
Cream oil and sugar together. Add eggs and mix well. Add flour, soda, cinnamon, apples and pecans. Mix well. (Batter will be stiff, apples will add moisture when cooked.) Bake in preheated oven for 1 1/2 hours at 325° in a tube pan.
Brown beef in skillet; drain off fat. In a large pot, combine beef and other ingredients and bring to a simmer over very low heat. Cook, stirring often to prevent sticking. Cook 2 to 3 hours. Makes 12 servings.
Combine all ingredients and chill for one hour. Bake at 300° for 20 to 30 minutes, but not browned. Roll immediately in powdered sugar.
Melt oleo and mix with crumbs and brown sugar. Press into bottom of 9 x 13-inch pan to make bottom layer; let set.
Chop the onion. Mince the garlic. Grate the Mozzarella and Parmesan. Cut tops off peppers. Remove the seeds and ribs. Cook peppers in a pot of boiling salted water just until soft, about 30 minutes. Heat oven to 350°.
Cream butter and sugar. Add eggs one at a time. Add 2 1/2 cups flour (save 1/2 cup to flour fruit), vanilla flavoring, milk, raisins, 1 pound pineapple, cherries, mixed fruit, coconut and pecans. Add crushed pineapple last. Bake at 250° for approximately 3 to 3 1/2 hours.
Mix pudding (dry) and pineapple together until well blended. Add Cool Whip to pudding mixture until well blended. Chill for 2 to 3 hours. Extra nuts or coconut can be added, if desired.
Cut corn from cob and scrape cob; set aside. Melt butter in large skillet. Add chopped onion and cover. Stir once or twice until onion is translucent. Add corn and milk if corn is dry. Cover and heat through. Season to taste. Sprinkle with cheese if desired.
Spread refried beans in bottom of 9 x 13-inch pan. Brown meat and remove from heat. Add taco mix, enchilada sauce and taco sauce. Mix well and pour over beans. Spread cheese on top. Heat in 400° oven 15 to 20 minutes or until bubbly. Spread sour cream over cheese and return to oven for 5 minutes. Use spoon to dip and serve with nacho chips.
Cut up Velveeta cheese in small pieces, Add Chili Con Carne, salsa and canned chilies. Unwrap and cut up the tamales in bite size. Mix all ingredients well and place in a deep dish and bake for 30 -35 minutes in a 350° oven. Serve with chips or crackers.
Heat skillet; add oil. Mix all the rest of ingredients and dump into skillet. Pack down in skillet. Lower heat. Simmer 10 to 15 minutes. Turn when golden brown and cook other side. Invert onto plate. Garnish with parsley. Serve with broiled meat.
Mix together cake mix, eggs and fruit pie filling. Spread in 9 x 13-inch pan. Top with mixture of butter, flour and brown sugar. It should be crumbly. Bake at 350° for 40 to 45 minutes.
Melt butter in a 9 x 13-inch pan. Sweeten blueberries to taste and place in melted butter. Cover with crushed pineapple (do not drain). Pour cake mix on top of this mixture (do not stir). Sprinkle with nuts. Bake at 350° for 40 minutes. Serve with ice cream or whipped topping.
Flour meat and season with salt and pepper. Brown in butter. Place meat in casserole dish. Cook onions until tender but not brown; add soup, milk and mushrooms. Heat to boiling. Pour over steak. Bake, covered, at 325° for 1 hour and 30 minutes or until tender.
Mix cream cheese and crabmeat thoroughly. Shape into ball or log in serving dish. Chill until ready to serve. At serving time, pour cocktail sauce over seafood ball and sprinkle top with parsley flakes. Serve with Triscuits or crackers.