HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice several small bananas long ways (firm, but ripe bananas). Arrange on a platter. (Number depends on amount of people you are serving.)
Cook potatoes; peel them, then mash them. Add 1 cup sugar in them. Put in butter, cinnamon and flavor. Cook pie crust for 15 minutes. Put mixture in pie crust. Put in oven at 325° until golden brown.
Mix the first 3 ingredients. Add dry ingredients and mix well. Shape into patties and brown in frying pan with small amount of oil; drain off excess fat. Add 1 can of mushroom soup and 1 can of water; pour over meat patties. Cover and bake at 350° for 1 to 1 1/4 hours.
Mix altogether. Roll out to 1/4 in. thick. Put in a 13 x 9 x 2 in. pie pan. Bake at 350°F for 15 min. or until desired doneness. Fill with desired filling.
Mix together all ingredients except for beef. Dice or chop beef and add to mixture (better made a couple of days before needed).
Preheat oven to 375°. Brown beef in a skillet; drain excess fat. Add onion and barbecue sauce. Let simmer while you make the cups.
Mix sugar with cocoa and cream together with margarine and eggs. Beat well. Add vanilla and mix thoroughly. Add flour, coconut and nuts, mixing well. Pour into a greased and floured 9 x 13-inch baking pan. Bake at 350° for 40 minutes or until well done.
Mix all ingredients and heat until smooth, about 5 minutes. Bake at 350° for 25 or 30 minutes in a 9 x 13-inch pan or layers.
Place all sauces in bottom of crock-pot. Put in 1 can of beans, 1 layer sausage (cut in bite size pieces), 1/2 chopped onion, green peppers and red pepper. Continue with another can of beans, sausage, onions and peppers until crock-pot is full. Cook 1 hour on high and 3 hours on low. Serve over rice.
In bowl, dissolve yeast in water. Add salt, sugar, shortening and half the flour to yeast. Beat vigorously until smooth. Mix in remaining flour. Knead on floured board until smooth. Place, greased side up, in greased bowl. Cover with damp cloth. Place in refrigerator (use within 48 hours).
Mix well! Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes to 1 hour.
Thaw raspberries and add sugar. Pour milk, or water into saucepan. Sprinkle gelatin on top and let stand until softened. Melt gelatin over low heat, stirring often. Stir mixture into raspberries and refrigerate until stiff. Stir often as it thickens quickly.
Heat oven to 350°. Brown mushrooms in butter. Stir in garlic powder, onion, lemon juice and Worcestershire; cook until liquid evaporates. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and 1/4-inch up sides to form crust. Spread cream cheese over dough. Top with mushroom mixture; sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes or until golden brown. Cool 5 minutes; cut in desired shapes to serve as appetizers. Serve warm. Refrigerate leftovers. Yields 24 snacks.
In a small saucepan, heat stock and bay leaf, uncovered, on medium-high heat until it simmers. Add the chicken and when it re-simmers, reduce the heat, cover and simmer 5 minutes until chicken is no longer pink. Remove from heat. Remove the chicken and set aside.
Line bottom of casserole with dried beef. Wrap each split chicken in bacon. Place on the dried beef. Mix sour cream and mushroom soup and spread over the chicken breasts. Top with sauteed mushrooms. Bake uncovered at 275 degrees for 3 hours.
Cream sugar and shortening. Add eggs and mashed banana. Sift in flour with baking powder. Dissolve baking soda in hot water and add to mixture. Add chopped nuts, if desired. Bake at 325° for 45 to 60 minutes. You may use 2 loaf pans or a Bundt pan.
Mix cake mix, butter and 1 egg. The batter will be very thick. Spread in the bottom of a 9 x 13-inch pan. Then mix cream cheese, powdered sugar and 2 eggs. Beat with beater until smooth. Pour over cake mix. Bake for 40 minutes at 350°.
Shred lettuce. Chop onions into small pieces. Rinse chili beans under water and drain. Combine lettuce, onions, cheese and beans; refrigerate overnight. Before serving, crush chips. Add to salad; mix well and top with dressing.
Microwave chips and 14 ounces almond bark in 2-quart microwave-safe bowl on High 2 minutes. Continue 1 to 2 minutes until smooth. Stir every 30 seconds.
Blend well with mixer or blender. Refrigerate overnight. Serve with stone ground crackers.
Soften cream cheese and mix with thawed Cool Whip. Use mixture and beat until well blended. Pour into graham cracker crust and chill until firm, about 1 hour. Remove from refrigerator and spread cherries over entire top. Return to refrigerator and chill about another hour. Slice and serve. Keep in refrigerator.
Cut sausage into desired pieces. Combine all ingredients in a large skillet. Cover and simmer 30 minutes.
Beat egg whites until stiff. Fold in chopped nuts and all other ingredients, mixing well. Drop scant teaspoon of mixture onto well-greased cookie sheet. Bake at 350° for 20 minutes.
Combine all ingredients, except baking soda and popped corn in a 2-quart dish. Cook on Full Power about 2 minutes or until boiling. Remove from microwave and stir in baking soda. Put popcorn in brown grocery bag and pour syrup over popcorn. Close bag and shake. Cook in bag on High for 1 1/2 minutes. Shake bag and cook another 1 1/2 minutes. Pour into pan and allow to cool.
Mix flour, salt, yeast and oil with water, kneading and leaving mixture soft. Set until dough rises, about 1 hour. Cut in strips 2 inches wide by 7 inches longs. Fry in skillet of hot oil until golden brown. Upon removing from skillet, sprinkle with granulated sugar. Makes 12 cakes.
Bring sugar and water to boil; remove from stove and cool. Mix with juices. When served, mix 2 parts to one part water.
Boil 1 cup water and 1 cup sugar; pour in punch bowl. Add Kool-Aid until dissolved. Add all other ingredients. Serve with crushed ice or refrigerate.
Bring milk, butter, sugar and cocoa to a boil. Boil 3 minutes. Add vanilla and peanut butter. Stir. Add oats. Drop on waxed paper or buttered pan.
Mix all together and cook 2 to 3 hours at 300° in a covered casserole dish.
Brown pork in small amount hot fat. Add 1/2 cup water. Cover and simmer (do not boil) until tender, about 1 hour.
Melt gelatine in 1/2 cup boiling water for 10 minutes. Add soup and heat until hot. Add cream cheese and stir until smooth. Add shrimp and vegetables. Cool until slightly thickened and stir to mix again. Chill overnight or 5 to 6 hours. Serve with cocktail rye or crackers.
Brown ground meat. Mash tamales with a fork. Mix browned meat and tamales with other ingredients in a slow cooker. Cook until thoroughly heated, stirring occasionally.
Blend together all the ingredients. Serve with strawberries, pineapple, apples and oranges.
Beat the first four ingredients well and pour over unbaked pie shell. Combine the next set of ingredients and pour over the cream cheese mixture.
Mix all ingredients; cover and refrigerate until chilled. Makes about 1 cup sauce; 100 calories per tablespoon.
Preheat oven to 375°. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes. Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour and 15 minutes. Serves 4.
Melt chocolate chips in top of double boiler over low heat; crush graham crackers. Add 1 cup peanut butter and box of powdered sugar. Pour melted margarine over all this; mix well. Press into greased 9 x 13-inch glass dish. Spread melted chocolate over top. Slice before hardens. Does not need to be refrigerated.
In medium bowl, combine beef, soup mix, water and stuffing mix; blend well. Press into an 8 x 4-inch loaf dish. Top with wax paper. Microwave on High for 10 minutes, rotating dish once. Drain off juices. Combine ketchup, brown sugar and mustard. Spoon over meat loaf. Microwave, uncovered, for 4 to 5 minutes or until loaf is cooked in center. Let stand a few minutes before serving. Makes 5 to 6 servings.
In a large pan, with a wooden spoon, beat eggs all together, then add sugar, lemon and orange peel and oil. Set aside. In another bowl, put all the dry ingredients and then add to egg mixture. Knead into a soft dough, adding more flour if necessary. Roll out into a thin log and flatten with your hand, cut into angles like a diamond shape. Put on greased tins. Bake at 350-375° for 18 - 20 minutes to a light golden color. Cool and frost. Can also add sprinkles on top.
Make in 3 layers. For the first layer, melt the margarine and pour over flour and nuts. Mix and place in long Pyrex dish. Bake at 350° for 10 to 15 minutes.
Fry and drain meat, stir in chunks of cheese until melted. Add other ingredients. Spread mixture on party rye bread slices and freeze on a flat cookie sheet.
Beat eggs until fluffy. Add mayonnaise. Cook spinach until just separated. Drain well. Add cheese to spinach mix and season to taste. Add spinach to egg mayonnaise. Stir gently. Bake at 325° for 45 minutes in greased dish. You may substitute chopped broccoli. Put together in A. M. but do not refrigerate. Oh, so good, very fattening but worth every calorie.
Put in cast-iron skillet at 400° for 15 minutes. Stir every 5 minutes. Drop in pie pan and pat down.
Mix butter, Crisco and sugar. Beat until light and fluffy. Add egg. Add vanilla. Sift flour before measuring, then sift again with salt and baking powder. Add milk to butter mixture, then the flour mixture. Either drop cookies (about 1 teaspoon) or use a cookie press on greased cookie sheet. Bake 12 minutes at 400° or until brown on edges.
Soak beans overnight and drain. Cover with fresh water. Simmer slowly. Add three beef bouillon cubes. Cook sufficiently. Drain and add onion, sugar, ketchup, mustard, salt, Worcestershire and 3 bouillon cubes dissolved in boiling water. Place in greased casserole. Bake, covered, in very slow oven for 6 to 8 hours. Uncover last hour of cooking. Add more water, if needed.
Saute chicken breasts in butter on both sides until brown. Add onion and garlic; cook 5 minutes. In small bowl, combine flour, salt and pepper. Slowly stir bouillon into hot water. Pour over chicken; cook, covered, for 25 to 30 minutes. Add potatoes and heat. Garnish with parsley.
Melt butter in 13x9 inch pan. Mix all other ingredients together. Pour batter over butter. Bake at 375 degrees for 30 minutes or until brown.
Cook linguini according to directions and drain. Combine linguini with the rest of the ingredients. Toss well and refrigerate overnight. Parmesan and Romano cheese can also be sprinkled on top. Recipe doubles and triples easily. Great for potlucks or large get togethers.
Dissolve yeast in 2 tablespoons of warm water. When yeast is foamy, mix it with 4 tablespoons of the margarine, the potato water (see Note), sugar, salt, milk, eggs and 4 cups flour. Mix until a ragged dough forms, adding flour as needed.
Thaw potatoes. Grind Triscuits to make crumb topping. Mix ingredients. Bake 1 hour at 350°. Serves 12 to 16 people.
Take a large canned ham, remove top of can. Heat in can in oven long enough to melt the gel. Pour a bottle of liquid smoke over the ham and bake 15 minutes at 400°. Turn off oven (do not open door). Let stand 2 hours. Slice thinly.
Sift dry ingredients together. Add eggs, oil, zucchini, vanilla and nuts. Bake in greased pan for 1 hour and 15 minutes at 325°.
Place Brie in freezer to make slicing easier. Slice Brie in half horizontally. Roll out puff pastry, both sheets. Beat egg and brush egg on inside of puff pastry. Place Blue cheese on top of cut side of bottom half of Brie. Place chopped walnuts over the Blue cheese. Replace top half of Brie. Place between pastry sheets. Brush edges with melted butter and make seam. Seal on bottom. Brush entire top and sides with melted butter. Place in baking pan with sides (not flat cookie sheet). Bake at 425° for 30 to 45 minutes until brown. Let set 45 minutes to 1 hour before serving. If cut too early it will be runny. This is a great party pleaser!
Presoften cream cheese. Cream all ingredients together and serve with apple slices. Alternating slices of red and yellow centered with dip makes a really attractive and delicious party platter.
Mix the first 8 ingredients and put into a large baking dish. Top with the corn flakes and melted butter. Bake 45 minutes to 1 hour at 350°.
Grease a large pizza pan or sheet cake pan. Pat out rolls onto pan. Sprinkle with potatoes and sausage. Add salt and pepper to eggs. Pour eggs over potatoes and sausage. Sprinkle with cheese. Bake at 350° for 20 minutes or until brown and bubbly.
Cream butter, 2 sugars, and oil. Beat in eggs and add vanilla. Combine flour, cream of tartar, soda, and salt. Stir in creamed mixture. Place all in a plastic bowl and store in the refrigerator over night covered. Pinch off pieces and shape into small balls. Roll balls into granulated sugar. Place on cookie sheet and flatten each ball with a glass. Bake at 325 for 8 - 10 minutes. Cool 2 -3 minutes with pan on wire rack.
Mix all ingredients. Form into cakes and place into greased baking pan. Bake at 450° for 30 minutes or until brown.
Beat butter at medium speed with electric mixer for 2 minutes. Gradually add sugars, beating about 6 minutes. Add eggs, one at a time, beating until yellow disappears. Combine flour, cocoa and soda. Add to butter mixture with sour cream alternately. Beat at low speed until blended; stir in vanilla. Pour into a greased and floured Bundt pan. Bake at 325° for 1 hour and 40 minutes. Cool for 10 to 15 minutes in pan. Remove from pan and cool on wire rack.
Mix all ingredients together in an airtight container. Let stand in refrigerator overnight. Marinate meat at least 4 hours. (Best if marinated overnight.) Cook in dehydrator.
With edge of saucer, pound steak well on both sides to tenderize. Cut into serving pieces. Dredge with flour. Brown well in enough hot oil to cover bottom of skillet. Season to taste with onion and garlic salts and pepper. Mix together soups, carrots with liquid, and tomato sauce. Pour over steak. Cook, tightly covered, over low heat for 1 to 1 1/2 hours or until tender. Turn meat and stir sauce twice during cooking.
Brown 1 c. of ground chuck. Cut the smoked sausage into 1/2 inch sections. Mix the ground chuck, sausage and all other ingredients in a large casserole dish or stoneware Dutch oven. Bake at 350° for 30 minutes. Serves 6 to 8. Secret family recipe.
Mix together cream cheese and Old English cheese. Then crumble in Blue cheese. Only use a small portion at a time, not to make it too strong. Use nuts or cracker crumbs for topping after you roll into a ball.
Beat whipping cream until it forms soft peaks. Add chocolate syrup until blended. Layer crackers on a tray. Frost with the cream. Continue to layer crackers and frosting with cream. Leave a little bit of cream to frost the top and sides. Sprinkle jimmies on top of cake (optional).
Mix sugar and water. Heat to a hard boil. While still hot, add jello. Color and flavor for occasion with lemon, orange and pineapple juices. Stir until all ingredients are dissolved. Add water and almond extract. Divide into 3 equal parts and freeze. Add a 2 liter ginger ale to each part punch mixture.
Place margarine in a 1-quart glass bowl. Microwave, uncovered, on High for 1 1/2 to 2 1/2 minutes or until melted. Stir in flour, salt and pepper making a smooth paste. Gradually add milk, blending well. Microwave, uncovered, on Medium for 6 to 9 minutes or until sauce is thickened and bubbly, stirring occasionally. Makes 2 cups.
In a large bowl, dump dry cake mix and all other ingredients. Beat on high about 4 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour. Remove from oven and sprinkle with powdered sugar.
Cook and debone chicken. Cook broccoli until tender. Mix together 1/2 cup mayonnaise, celery soup and lemon juice. In large casserole dish, layer broccoli, chicken, cheese and sauce. Cover with bread crumbs. Bake until brown at 350° or 375°.
In a large skillet, melt the 1/4 cup butter. Add the onion, celery and garlic; cook until tender. Add the ham, undrained tomatoes and tomato juice. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until liquid is slightly reduced. Stir in 1 cup of the crushed crackers, the egg, sugar, hot pepper sauce and ground red pepper. Meanwhile in a large saucepan, cook the green pepper halves in boiling water for 3 to 4 minutes; invert to drain. Fill pepper halves with the ham-vegetable mixture. Arrange peppers in a 13 x 9 x 2-inch baking pan. Cover with foil. Bake in a 350° oven for 10 minutes.
Melt butter; add sugar and beaten eggs. Blend in vanilla and dry ingredients. Pour into greased and floured pie pan (8-inch). Bake in preheated oven at 325° until pie is set.
Microwave chips and 14 ounce white almond bark in 2 quart bowl on High 2 minutes. Stir. Continue microwaving 1 to 2 minutes until smooth, stirring every 30 seconds. Stir in marshmallows and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Microwave remaining almond bark until smooth, drizzle over coconut. Refrigerate until firm. Cut into wedges and serve. Store at room temperature. Makes about 12 wedges.
Mix all ingredients. Spoon into lightly greased 9 x 5-inch loaf pan. Bake at 375° for 40 minutes. Makes 6 servings.
Mix together and refrigerate. Add 1 teaspoon vanilla ice cream to each cup. Serves 35 to 40.
Cook leeks, ham and garlic in butter in large pot over medium heat until leeks are tender, about 10 minutes. Add broth, cabbage, potatoes and bay leaf, simmer 30 minutes. Stir in cream; continue to simmer until heated through. Garnish with parsley and chives.
Cook cauliflowerets in 1-inch of boiling salted water for 5 minutes; drain. Saute, in margarine, celery, green pepper and onion. Blend in salt, pepper and flour. Add milk and cook over low heat, stirring constantly, until thickened. Add cheese. Stir until melted. Remove from heat.
Combine pineapple juice, egg, honey and wheat germ in blender. Peel and slice banana into mixture. Whirl smooth.
Mix milk, Cool Whip and food coloring. Pour into graham crust. Put into refrigerator until set, about 1 hour.
Mash bananas. Mix all ingredients together and bake at 350° for 30 minutes in a greased loaf pan.
Melt oleo in medium pan, add flour to oleo. Add water, bouillon cubes and pepper. Cook and stir over medium heat 10 minutes. Stir in potato soup and soup can of milk. Lower heat and cook 10 more minutes. Right before serving, add 3/4 cup grated Cheddar cheese. Serves 4.
Preheat oven to 350 F. Mix sugar, flour, baking powder and salt together in large bowl. Cut in butter with pastry blender until mixture resembles fine crumbs. Stir in yogurt and egg whites just until dough leaves side of bowl. Add blueberries. Turn dough onto lightly floured surface, knead lightly 10 times. Place on cookie sheet sprayed with Pam. Pat into 8 inch circle, using floured hands. Cut circle into 12 wedges with sharp knife dipped in flour, do not separate wedges. Brush with milk or yogurt. Sprinkle with sugar. Bake for 18-20 minutes or until edges brown and toothpick comes out clean.
Wash and slice eggplants 1/2-inch thick. Salt; let drain on paper towel. Saute until slightly brown in olive oil. Layer on bottom of 9 x 13-inch glass dish. Sprinkle with Mozzarella cheese. Beat 4 eggs and pour over above mixture. Pour over 2 cups of stewed tomatoes. Layer more cheese on top (Mozzarella and Parmesan). Bake at 350° for 45 minutes.
Sprinkle salt over cucumbers, onions and peppers. Let set half a day.
Mix in blender. Pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes. Cool and top with Cool Whip, if desired.
Gradually add cream to cream cheese, blending until smooth. Add remaining ingredients and mix well. Chill.
Cream shortening and sugar. Add beaten eggs. Sift dry ingredients together and add to shortening mixture alternately with sour cream. Add vanilla. Fold in apples by hand. Bake in a well-greased 13 x 9-inch pan at 350° for 40 to 50 minutes.
Dissolve soda in buttermilk. Bake for 6 minutes at 450°.
Set aside egg whites for meringue. Mix remaining ingredients (except pie crust) together and cook over low heat until thickens. Pour into baked crust. Beat egg whites with 1/2 cup sugar until stiff. Spread on pie and brown slightly.
Cook noodles according to directions; drain and toss with 1 tablespoon of the oil. In a large saucepan heat remaining oil; saute onion, then garlic. Add the stock and bring to a boil. Add the spinach, ham, nutmeg and pepper. Simmer 4 minutes and then add noodles and heat through, about 1 to 2 minutes. Ladle soup into bowls and serve with the Parmesan cheese. Serves 6.
In a large skillet, heat oil on high. Brown chops on both sides. Remove and set aside. Toss cabbage with parsley and brown sugar. Place in an 11 x 7 x 2-inch baking dish. Top with potatoes and beans. Arrange chops over. Sprinkle with lemon pepper. Pour apple juice over all. Cover and bake at 350° for 45 minutes or until the pork chops and vegetables are tender.
Mix together hamburger, cracker crumbs, onion, salt and pepper. Form small meatballs. Brown in oil. Combine sugar and cornstarch; set aside. Remove meatballs from pan; drain off fat. Put soy sauce, vinegar, water and pineapple in pan. Add sugar and cornstarch; stir until thickened. Add green peppers and pineapple. Return meatballs to pan. Simmer 15 minutes.
Preheat oven to 425°. Saute onion and garlic in half of margarine until onion is clear. Add parsley, oregano, bread crumbs, crabmeat and water to form a stuffing. In medium size casserole layer 3/4 pound fish, stuffing mixture and remaining fish. Top with remaining 2 tablespoons diet margarine. Sprinkle with paprika. Cover and bake 20 minutes.
Mix shortening, sugar and eggs. Stir in milk and vanilla. Add flour, salt and soda. Mix and chill for 1 hour. Drop by little teaspoons on cookie sheet and bake at 375° for 10 minutes. Cool and frost.
Combine sugar, oil, eggs and vanilla. Mix well. Sift together flour, salt and spices. Combine buttermilk and baking soda. Add sifted ingredients to first mixture alternately with buttermilk. Add persimmon pulp and mix well. Stir in nuts. Pour batter into greased and floured tube pan. Bake at 300° for 75 minutes. Cool and frost with Buttermilk Frosting (recipe follows).
Combine ingredients in the order given. Chill for half an hour. Serve in each glass a thin slice of lemon from which the seeds have been removed.
In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat for 5 minutes or until chicken is no longer pink, stirring often. Stir in sour cream. Heat through. Serve over noodles. Makes 4 servings.
Blend peanut butter, margarine and sugar with a wooden spoon. Knead with hands until mixture is smooth. Roll into 1/2-inch balls. Shave paraffin. Place half of the paraffin with half of the chocolate morsels in a saucepan. Heat over low fire until chocolate melts. Pour into cup. Spear balls with a toothpick and dip each ball into chocolate until it is almost covered. Remove toothpick. Place the buckeye down so that the peanut butter opening is on top. Repeat with remaining peanut butter balls. Makes about 4 1/2 dozen.
Cook squash and onion in boiling salted water for 5 minutes. Mix soup, sour cream (yogurt) and carrots. Add squash and onion. Set aside. Combine margarine and stuffing mix. Spread half of the stuffing mix in bottom of a 13 x 9-inch glass pan. Spread with vegetable mixture and top with rest of stuffing mix. Bake 30 minutes at 350°.
Put cottage cheese in large bowl. Put 1/2 of the Cool Whip in with cottage cheese then put jello in. Drain mandarin oranges and put oranges in cottage cheese mixture. Now you then put remainder of Cool Whip in and mix thoroughly with spoon. Refrigerate for about one hour then serve. Serves 5 people. (Approximate cost: $7.00.)
Drain juice from corn and beans and put in bottom of casserole dish. Mix together sour cream and cream of celery soup; pour over corn and beans. Put chopped onion and grated cheese over the soup. Melt margarine. Mix the margarine with Stove Top stuffing. Put this on top. Heat until bubbly.