HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together sugar, eggs and butter. Add bananas. Mix flour and soda. Add milk, then flour mixture and nuts. Bake at 350° until done.
Spread broccoli and cauliflower in a baking dish. Stir together soups, onion, celery and mayonnaise. (If too thick, add a little milk.) Pour over broccoli and cauliflower. Put bread crumbs on top. Dot with margarine. Bake at 350° for about 45 minutes.
Wash, core and slice tomatoes into thin slices. In a low bowl, beat eggs, add milk, salt, pepper and flour. Mix together well. If too thick, add more milk; if too thin, add more flour. Heat cooking oil in a large skillet. Dip tomato slices in egg mixture and place in hot oil. Brown on both sides; serve hot.
Boil spaghetti and drain. Mix all other ingredients and toss together with spaghetti. Bake at 350° for 30 minutes.
Blend the eggs 30 seconds. Add vinegar, sugar, salt, pepper and mustard. Add oil very slowly.
Place potatoes, celery, onion and pot herbs in pot. Add water to 1-inch below potatoes. Cook 10 to 15 minutes. Pour mixture into an 8 x 10-inch baking dish, using enough liquid to cover bottom of pan. Spoon clams with juice over potato mixture. Place sliced eggs over clams. Top with crust. Bake at 400° approximately 20 minutes.
Prepare stuffing mix according to package directions. Stir in 1/2 can French fried onions. Spread stuffing over bottom of greased 9-inch round shallow casserole dish (about 1 3/4-quart). Arrange broccoli spears with flowerets around the outer edge of dish. Prepare cheese sauce mix according to package directions, using 1 1/4 cups milk. Stir in sour cream. Combine chicken and cheese sauce; mix well. Pour mixture over broccoli stalks. Bake, covered, at 350° for 30 minutes. Sprinkle remaining onions over chicken; bake, uncovered, 5 minutes longer.
Bake crescent rolls according to directions. Mix together cream cheese, mayonnaise and Ranch mix; spread on crust. Grate cauliflower, broccoli and carrots and sprinkle on cream cheese mixture. Chill thoroughly.
Mix above ingredients and bake in 9 x 13-inch pan at 350° for 1 hour or more.
Heat potatoes, onion, water and instant bouillon to boiling in 2-quart saucepan. Cover and cook until potatoes are tender, about 10 minutes. Place in blender container; add cheese. Cover and blend on high speed until uniform consistency. Sprinkle each serving with 1 tablespoon imitation bacon. Makes 4 servings.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes or until golden brown.
Fry bacon, reserving 1/2 c. grease. Add flour to grease and stir until toasted. Add milk, stirring briskly with a wire whip. Add salt, vinegar, sugar and cheese and stir until mixture comes to a boil. Just before serving, fold in crumbled bacon, eggs and greens. Serve over mashed potatoes.
Thaw coconut before mixing. Mix bottom 3 ingredients. Set aside while cake is baking.
Mix flour, brown sugar, confectioners sugar and butter until it forms a ball. Press on bottom of pizza pan. Bake in oven 10 to 15 minutes, until golden brown. Cool.
Mix lemon jello in boiling water. Mix cake mix, oil, and eggs, one at a time, beating well. Mix lemon extract with cooled jello and add to cake mixture.
Mix jello, water, sugar, marshmallows and lemon juice. Stir well. Put in refrigerator to thicken. Add other ingredients when thickened. Return to icebox.
Place bread crumbs in a shallow dish. Dip fries into egg and dredge in bread crumbs. Place fries in a single layer on an ungreased pan and drizzle with butter. Bake at 400° for 25 minutes or until golden brown, turning once. Sprinkle with salt and serve warm.
Combine soup and onion on heavy foil, about 24 x 18-inch. Roll roast in mixture to coat well, then wrap loosely, sealing edges well. Place on a cookie sheet for easy handling. Bake in 350° oven for 3 hours. Remove from oven; reset temperature control to broil. Slit foil across top and fold back, being careful not to let gravy run out. Broil roast for 5 minutes, or until top is browned. Carve into 1/4-inch thick slices; serve it with gravy from foil package.
Combine sugar and flour in a bowl; add eggs and buttermilk, stirring until blended. Add vanilla and butter. Pour into unbaked pie shell. Bake at 350° for 45 minutes until set. Cool on wire rack.
Stir soup and mayonnaise until smooth. Add the rest of the ingredients, except chips. Pour into casserole dish and top with chips. Bake at 350° until bubbly, about 45 minutes. Serve over Chinese noodles.
Place margarine, cornstarch and salt in a 1-quart casserole. Add mushrooms and garlic. Cover tightly and microwave on High for 3 to 4 minutes, stirring after 2 minutes until hot.
Put ice cream sandwiches in bottom of deep 9 x 13 pan. Spread Cool Whip on top. Pour some chocolate syrup over the top. Sprinkle Heath Bits on top of chocolate. Repeat. Cover loosely with plastic wrap and freeze for at least an hour.
Boil noodles until tender. Brown meat, then drain. Pour meat back into pan. Simmer meat with tomato sauce 20 minutes. Add 2 pinches of seasoning.
Layer vegetables in large bowl. Cover with salad dressing. Seal to edges of bowl. Cover with cheese. Cover salad and refrigerate overnight. Toss before serving. (I have added ham and/or chicken, too.)
Blend garlic, water, lemon juice, oil and salt in blender. Add chickpeas and blend until smooth. Add tahini and blend; the mixture should have the consistency of thick mayonnaise. If too thick, add a little water. Garnish with parsley or mint leaves and serve with wedges of pita bread.
Saute onions, celery and 3 medium bell peppers in oleo until very well done, mushy and yellowish. This takes about 45 minutes. Add crawfish, crawfish fat and seasoning and simmer about five minutes. Add bread (see directions) and cook about 10 minutes. Fill bell pepper halves and top with bread crumbs. Bake at 350° for approximately 45 minutes.
Cook hamburger meat; drain. Prepare hamburger meat and taco seasoning mix according to package. Put Doritos in shallow microwave dish and layer nachos, starting with ground beef. Top with remaining cheese. Microwave until hot and cheese is melted. Remove from microwave and top with sour cream. Enjoy.
Spray Bundt pan with Pam. Sprinkle half of pecans into pan. Cut biscuits into quarters and roll in sugar and cinnamon. Drop in pan. Melt brown sugar and margarine. Mix well. Do not boil. Pour over biscuits. Sprinkle remaining pecans over biscuits. Place in cold oven set at 350°. Bake for 35 minutes. Turn onto plate. Serve hot.
Mix together and drop on cookie sheet 1 inch apart. Bake at 350° for 20 minutes. Makes 4 dozen.
Combine flour and salt. Cut in shortening until mixture resembles grains of rice. Add water, a little at a time, mixing to a workable dough. Use more water if needed. Divide dough in half. Roll out top and bottom half of crust on a floured board.
Cream together the butter and sugars. Add the eggs and vanilla. Mix together in a separate bowl the flour, oatmeal that has been powderized in a blender or food processor, salt, baking powder and soda. Mix together all of the above ingredients and add the walnuts, chocolate chips and Hershey bar. Mix well. Drop on a greased cookie sheet. Bake at 350° for 8 to 10 minutes. These don't last very long around our house.
Drain salmon, reserving liquid. Break into large chunks. Add milk to reserved liquid to measure 1 3/4 cups. Saute mushrooms and onions in butter until onions are tender. Add flour. Cook and stir on low heat until blended. Remove from heat. Add milk mixture and wine. Heat and stir mixture until it comes to a boil. Simmer 5 minutes. Carefully stir in salmon, 1/4 cup Parmesan cheese, parsley, dill and pepper. Season to taste with salt. Cook and stir gently 2 minutes or until thoroughly heated. Serve over hot fettuccine. Makes about 6 servings.
If frozen artichokes are used, cook according to directions. Do not overcook. Drain the artichokes and place them on bottom of a 3-quart casserole dish. Squeeze as much moisture as possible from the spinach and layer on top of the artichokes in an electric mixer the cream cheese, mayonnaise and butter or oil until light and fluffy. Gradually beat in the milk and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake, uncovered, at 375° for 40 minutes or until the top is lightly browned.
Layer squash, onions and pepper. Sprinkle with salt and let stand 1 hour. Drain and heat other ingredients. Pour over vegetables and bring to a boil. Put in jars and let cool. Chill 24 hours.
Saute chopped onion in 1/4 cup butter until translucent. Stir in rice until well coated. Add the chicken broth. Cover and bake 20 to 25 minutes. Mix rice with 2 tablespoons of butter. Serve at once.
Preheat oven to 425°. Rub roast with oil; sprinkle with salt and pepper. Place in roasting pan. Roast, basting occasionally with pan juices until meat thermometer inserted into thickest part away from bone register 165°, 50 to 55 minutes. Meanwhile, combine cornstarch with 1 tablespoon water until smooth; set aside. In small pot combine preserves, shallots, bourbon, molasses, soy sauce, ginger, coriander and pepper flakes. Place over high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes. Stir in reserved cornstarch mixture; cook, stirring until mixture thickens, 1 to 2 minutes. Remove from heat. Brush over roast every 5 minutes during last 15 minutes of roasting time. Let stand 10 minutes before carving. Serve with any remaining preserves mixture.
Brown chicken slowly in oil. Remove chicken. Add onions cut in 1/4-inch slices. Add celery. Cook until tender. Add remaining ingredients. Simmer 10 minutes and skim off the excess fat. Place chicken in 11 x 7 x 1 1/2-inch baking dish. Pour sauce over. Bake, uncovered, in slow oven (325°) for 1 1/4 hours or until done, basting occasionally.
Use a wooden spoon to stir. Add duck beaks, pepper and salt. Stir some more. Put in a cloth and cook for 6 days. Stir some more with a wooden spoon. Add shell noodles and macaroni. Stir some more. Add 1 duck's foot; stir some more. Add eggs and cookies. Stir some more. Add water and cake and stir some more. Now you are finished.
Cook broccoli according to package directions; drain. Place rice in casserole; arrange broccoli over rice and spread chicken over broccoli. Combine soup with mushrooms, lemon juice and curry powder. Pour over chicken. Sprinkle cheese over top; cover and bake at 375° for 30 minutes. Serve hot.
Combine all ingredients, mixing well. Chill. Serve with fresh vegetables or potato chips. Yields about 2 cups.
Mix all ingredients. Pour into pie shells. Bake 10 minutes at 400 degrees, lower to 325 degrees and bake until firm. (Cover crust with aluminum foil if it starts to get too brown.)
Prepare tea with 2 cups water. Separately boil sugar and peel in 2 cups water for 5 minutes. Blend tea and sugar mixture. Add remaining water and remaining ingredients. Serve over ice.
Mix above ingredients and roll into balls. May roll balls in coconut, crushed nuts, raisins, or chocolate chips to decorate.
Soak together the Grape-Nuts and warm water. Combine in saucepan the corn syrup, brown sugar and butter. Cook until sugar dissolves. Beat the eggs. Add part hot mixture, then all and blend. Add the vanilla. Pour in unbaked crust. Bake at 350° for 40 to 50 minutes.
Cream together the butter and sugars. Add eggs and vanilla, beating well. Mix together the flour, oats, salt, baking powder and baking soda. Place small amounts in blender and process until mixture turns into powder. Mix butter-egg mixture with flour mixture until just blended. Add chocolate pieces, milk chocolate and chopped nuts. Roll into balls about the size of golf balls and place 2-inches apart on ungreased baking sheet. Bake at 375° for 12 minutes. Makes 3 dozen cookies.
Brown pork chops on both sides. Grease a 2-quart baking dish. Arrange potato slices. Place browned chops over potatoes. Combine soup, milk, onion, salt and pepper. Mix well; pour over chops. Sprinkle cheese on top. Bake at 375° for 1 hour and 15 minutes.
Season ribs with salt and pepper to taste. Dredge in flour. Heat 2 tablespoons of butter and 2 tablespoons of oil in skillet. Brown half of ribs. Repeat procedure with remaining butter, oil and ribs. Reserve pan drippings.
Mix first five ingredients on stove, bring to a boil and boil one full minute. Remove from heat. Add peanut butter and oats; mix well. Spoon out on wax paper.
Heat oven to 375°. Cut wings apart at the joints, throw away wing tips. Heat oil in large heavy skillet over high heat and brown wings lightly, stirring often. Spread in a single layer in a large baking dish. Combine remaining ingredients and pour over wings. Bake until very tender, turning often. About 1 hour.
Grease muffin tin for 12 muffins. Soak raisins in hot water for 15 minutes. In a large bowl, beat eggs with sugar, salt and spices. Gradually beat in pumpkin. Sift flour with baking powder and soda; gradually add to batter. Beat in the oil and raisins with liquid. Preheat oven to 400°. Ladle batter into tins, filling 2/3 full. Bake muffins for 20 to 30 minutes or until puffed and firm when tested. Serve warm with butter.
Mix jello with 1 cup of boiling water until dissolved. Add 1/2 cup of cold water. Chill until partially set. When jello is partially set, fold in the Dream Whip along with the marshmallows and peaches. Pile into the pie shell and chill thoroughly.
Combine strawberries, pineapple, pecans and marshmallows. Combine remaining ingredients and beat until smooth. Add to fruit mixture. Mix well and freeze.
Boil together to spin a long thread the molasses, sugar and vinegar. Add butter and soda. Add peanuts, if desired. Pour over popped corn; spread over oiled cookie sheet.
Melt cheese. Add milk and dressing mix. Brown sausage; drain. Add to cheese. Serve with tortilla chips.
Set oven to 450° and put a large skillet (cast-iron) or Dutch oven in to heat. In a bowl, beat the eggs, flour, milk and salt together. It's important to mix all ingredients together at once, otherwise, your pancakes won't puff. The more air you beat into the batter, the higher it wil rise in the oven. When the oven is hot, toss the butter into the skillet and let it melt. Pour batter into the skillet and return it to the oven. Bake 12 to 15 minutes or until the pancake is puffed and golden. Cut in half and serve immediately with warm maple syrup.
Preheat oven to 425°. Add oil to iron skillet. Stir together corn meal, flour, sugar, baking powder and salt in medium size bowl. Stir in milk and mix until dry ingredients are moistened.
Cut bacon in small pieces. Place in an 8 x 12-inch baking pan. Put under broiler to brown while mixing batter. Beat eggs, salt and sugar. Beat in milk and flour alternately. Pour mixture into hot pan with browned bacon and grease. Bake at 425° for 20 minutes. Cut into squares and serve with syrup. Serves 4.
Drain oyster liquid into measuring cup. Add milk to make 1 cup. Put cracker crumbs in large bowl. Add melted butter, oyster liquid, beaten eggs and oysters. Mix. Put in greased baking dish and cover with fine crumbs mixed in small amount of melted butter. Bake covered at 375° for 30 minutes. Remove cover and bake 15 minutes longer. Can also be microwaved 7 to 8 minutes, covered, then browned in oven (15 minutes).
Combine dry ingredients. Add eggs, milk and margarine. Mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9 x 5-inch loaf pan. Bake at 350° for 65 to 70 minutes. Let stand 5 minutes. Remove from pan and refrigerate leftovers.
Mix squash, sugars and eggs together. Add all other ingredients; mix well. Pour into an unbaked 9-inch pie shell. Sprinkle some cinnamon on top. Bake at 350° for 45 minutes to 1 hour.
Heat and stir the asparagus soup and cream cheese until well mixed. Dissolve gelatin in boiling water. Add flavoring. Cool and add the asparagus, celery, green pepper, onion, pimento, pecans and mayonnaise. Stir in the soup-cheese mixture. Pour into a mold or an 8 x 10-inch glass dish. Chill until firm.
Bring pear juice to a boil. Dissolve Jell-O in hot juice. Let cool and congeal a little. Combine cream cheese and Cool Whip. Mix well. Add this to Jell-O. Add pears and stir gently. Place in refrigerator to set.
Combine softened cream cheese and sugar, mixing until well blended. Blend in eggs, milk and vanilla. Add combined dry ingredients, mixing just until moistened. Stir in remaining ingredients. Pour into a greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes before removing from pan.
Place ingredients in large Pyrex pan in the order listed. Skin chicken breasts and cook in one can of chicken broth. Add broth to layered casserole. Place dressing mix on top. Cook in slow oven, 350°, until hot.
Scrub potatoes; prick well all over with a fork. Microwave potatoes on High power for 8 to 10 minutes, rotating after about 4 to 5 minutes. Let stand. Combine beef and onion; microwave on High for 3 minutes. Stir to break up beef; microwave 3 more minutes. Drain and add picante sauce; cook on High 1 to 2 minutes. Cut potatoes in halves; fluff pulp. Sprinkle potato with salt. Spoon meat mixture on top of potatoes; put a slice of cheese on each potato. Cover with a foil tent about 2 minutes to allow cheese to melt. Makes 4 servings.
Combine the first 5 ingredients and sift together. Mix the remaining ingredients together. Add dry ingredients to zucchini mixture and stir just until blended. Spoon into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted comes out clean.
Grease a 2-quart casserole. Layer ingredients. Start with American cheese. Put Cheddar cheese in middle and end with Swiss cheese. Top with crumbs. Bake at 350° for 45 minutes.
Mix crumbs, peanut butter, powdered sugar and melted butter in large bowl. Press into 9 x 13-inch pan. Melt chocolate chips and spread over crumb mixture. Refrigerate until cool and cut into squares.
In a saucepan on low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup; bring to a boil. Cook 2 minutes.	Remove from heat. Add sour cream, salsa and salt; set aside. Place cottage cheese in blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey cheese, chilies and parsley flakes. Spread 3/4 cup sauce in a greased 9 x 13 pan. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam down over sauce. Bake, uncovered, at 350° for 30 to 35 minutes. Serve with additional salsa.
Sift flour, baking powder and salt together. Mix in shortening with fingertips. Add milk to make a soft dough. Roll out in a 1/4-inch sheet and spread with an orange filling. Roll like a jelly roll and cut off in 12-inch slices. Sprinkle with sugar and grated orange rind over the top. Bake in moderate oven at 350° until lightly browned. Makes 18 small biscuits.
Mix children together well and place in field. Pour brook over pebbles and also place in field. Sprinkle field liberally with assorted flowers. Spread deep blue sky over all and bake in a warm to hot sun. When children are thoroughly browned, remove from field and set in well-filled bathtub to cool.
Mix. Bake in casserole dish at 350° for about 30 to 45 minutes.
Toss lettuce, tomato, salami and cheese together. Season with dried oregano, basil, salt and pepper, if desired. Add oil and vinegar to taste.
Cook and drain broccoli. Mix everything together in greased dish and top with crumbled Ritz crackers. Bake in a 350° oven for 1 hour. Serves 8.
Cook spinach partly and put through food grinder alternately with slices of French bread and parsley. Add beaten eggs, cheese, ripe olives, salt and pepper, onion and garlic salt. Mix well using hands, form a tablespoon of the mixture into cylinders about 1-inch thick and 2-inches long. Place on wax paper, cover with towel and store in refrigerator overnight. When ready to serve, bring salted water to a boil in large saucepan. Drop in olivolis, spacing so they are not crowded. When done, they will come to the top of the water. Lift out with a slotted spoon to drain and put them in a shallow casserole or chafing dish to keep warm. Serve with meat olive sauce.
Dip some cookies in milk and layer in a round dish. Spread with cool whip and repeat. End with cool whip and sprinkle with cookie crumbs.
Mix pretzels and melted oleo. Put in 9 x 13-inch dish. Bake at 400° for 10 minutes. Dissolve Jell-O in boiling pineapple juice; add strawberries. Let set until it begins to jell. Mix sugar with cream cheese and Cool Whip; pour over pretzels, then pour strawberry mixture over this.
In a heavy saucepan, melt the butter. Add green pepper, tomatoes, garlic, salt, black pepper and mushrooms. Cook several minutes. Wash rice 3 or 4 times in cold water and drain thoroughly. Add the washed rice and 2 1/4 cups hot water or stock to cooked mixture. Stir only until mixed. Cover tightly. Let come to a quick boil, then let it cook slowly over low flame about 45 minutes or until tender. Do not uncover rice while cooking. After rice is done, leave covered about 20 minutes. Delicious served with chicken or any meat dish. Serves 8 to 10.
In large bowl, combine apple and banana with lemon juice. Add canned fruits and marshmallows. In saucepan, combine eggs, sugar, cornstarch and fruit juice. Cook over medium heat until thick, stirring constantly. Remove from heat and cool. Toss lightly with fruit. Fold in whipped topping. Cover and chill at least 3 hours.
Mix flour, baking powder, soda and salt. Beat shortening and sugar until creamy. Beat in eggs and vanilla. Blend in flour mixture. Stir in oatmeal. Chill. Shape dough into balls, about 1-inch in diameter. Place about 2-inches apart on ungreased cookie sheet. Bake 10 to 15 minutes in a 350° oven. (Take out just before they look done.)
Defrost broccoli. Heat oil in frypan. Dip broccoli in flour. Beat eggs, salt, pepper and grated cheese. Dip flour-covered broccoli in egg mix. Follow with bread crumbs. Fry in oil until browned. Serve as a side dish with any meat.
Put into blender. Cover and blend on low speed for 10 seconds or until the mixture is smooth. Pour into 2 tall glasses. Serve right away.
Melt 1/4 cup butter; stir in flour. Gradually add milk, stirring constantly, until thickened. Add cheese and cook slowly until melted. Arrange potatoes in a 2 1/2-quart casserole dish. Cover with green beans. Pour half the cheese sauce over green beans; add ham and remaining sauce. Melt remaining butter; mix with bread crumbs. Sprinkle over top of casserole. Bake for 30 to 35 minutes at 350°.
Boil potatoes until they begin to get soft. Cool. Peel and slice into patties. Place in 9 x 13-inch pan. Mix together both sugars, flour and cinnamon. Melt butter in saucepan and add dry mixture and 1 cup cold water. Bring to a boil again. When mixture thickens, add vanilla. Pour over potatoes and bake at 350° for 30 minutes.
Cook ground beef and onion until brown. Drain. Add salt, pepper and catsup. Pour meat mixture into a casserole dish and top with cheese and canned biscuits. Cook until biscuits are done.
Mix together water, sugar and cornstarch in a saucepan. Cool until mixture thickens. Remove from heat and stir in jello. Cool 3 minutes. Add berries to mixture and stir. Pour into pie shell.	Chill.	Top with whipped cream.
Saute onion, celery and carrots in butter for 10 minutes. Add flour to mixture, stirring well. Cook 1 minute. Combine broth and milk; gradually stir into vegetable mixture. Cook over medium heat; stir until thickened and bubbly. Stir in salt, pepper and add chopped chicken. Pour chicken mixture in shallow 2-quart casserole. Top with pastry; cut slits to allow steam to escape. Bake at 400° for 40 minutes.
Heat sugar, water and salt. Stir until sugar is dissolved. Cool. Mix cranberry juice, lemonade, orange juice, apple juice and pineapple juice; add sugar mixture. Add desired amount of food coloring. Chill for 1 hour. Add ginger ale before serving. Serve with ice.
Boil potatoes with eggs about 25 minutes or until fork pierces easily; do not overcook. Drain and refrigerate. When cold, peel potatoes and cut into uniform small cubes. Shell and finely chop eggs. In a large bowl, mix all ingredients except mayonnaise and sour cream with a fork. Lastly coat lightly with mayonnaise and sour cream.