HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Peel bananas and quarter each banana by cutting first lengthwise and then in half. Place in buttered baking dish. Combine brown sugar with liquids and spices; heat. Pour over bananas. Spread with coconut and dot with butter. Sprinkle with rum flavoring or rum. Bake 15 to 20 minutes or until bananas are tender. Serve over vanilla ice cream.
Coat a skillet with cooking spray, place over medium heat until hot. Add next 4 ingredients; cook until meat is browned, stirring to crumble meat. Drain in a colander, pat dry with paper towels and set aside.
Beat 3/4 cup butter at medium speed with mixer until creamy. Gradually add 3/4 cup powdered sugar and 1 1/2 cups flour, beating well. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 12 minutes.
Mix vinegar and sugar to taste. Chill in "icebox." Divide lettuce between salad bowls. Place onions around lettuce, then add eggs and crumbled bacon.
Set oven at 350°. Lightly grease 8-inch round pan with butter. Peel 4 medium sized apples; slice thin. Place around bottom of pan. Mix the first 4 ingredients until crumbly. Put mixture on apples. Bake for 35 minutes. Serves 6.
To the damsons, add water and sugar. Boil together for 25 minutes. Remove all seeds possible. Let preserves set overnight. Put in jars and seal with paraffin wax. Makes 5 pints.
Rinse and drain kidney beans. Combine with other beans. Add onion, celery, sugar, salt, pepper, oil and vinegar. Refrigerate 24 hours, stirring several times. To serve, drain off marinade and pour into lettuce lined bowl.
Combine flour, pecans, sugar, baking powder and salt. Beat together applesauce, milk, eggs and margarine. Stir in dry ingredients. Use 1/4 cup batter for each pancake. Cook on greased nonstick griddle over medium-high heat, turning once. Makes 14 pancakes.
Cook flour, milk and salt until thick. Cool. Cream together butter, sugar and vanilla. Add flour mixture and beat 10 minutes.
Mix ingredients and store in refrigerator. Makes about 1 pint. Also makes a good slaw dressing.
Mix pineapple and cranberry sauce in a medium saucepan and bring to a boil over medium heat, stirring frequently. Take off heat and stir in gelatin until dissolved. Stir in ginger ale. Pour into a lightly greased 1-quart mold dish. Chill until set.
Preheat oven to 375°. Beat margarine and sugars and when creamy, add eggs, milk and vanilla. Beat well. Add combined flour, baking soda and salt mixture. Stir in oats, chocolate chips and nuts. Drop onto ungreased cookie sheet for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies.
Mash avocado and mix with cream cheese until smooth. Mix in other ingredients as desired. Refrigerate.
Mix salt with meal and slowly pour meal into boiling water until mixture begins to thicken. When corn mush is thick, pour in dish and chill until well set. Slice to fry or bake.
In saucepan, heat until blended the soup, cream cheese and mayonnaise. Add shrimp, celery, onion and unflavored gelatin; mix well. Pour into medium size bowl and refrigerate until firm. Serve with favorite crackers.
In microwave melt chocolate chips, butter and peanut butter, stirring frequently until smooth. Takes a couple of minutes, depending on heat level used. In large bowl pour mixture over Crispix and mix well. Put confectioners sugar in a brown bag; pour in Crispix mixture and shake well (after closing the bag!). If chocolate mixture is not coated well, add more confectioners sugar and shake again
Fry chicken in 3 ounces olive oil, until brown. Set aside. In a large saucepan, saute onion, garlic and green pepper in 3 ounces olive oil. Add tomato and simmer until soft. Add water, flavoring packet, bay leaf and salt; stir well. Add chicken and bring to a boil, reduce heat, cover and simmer for 10 minutes. Bring to a boil again, add rice and return to a boil. Stir once, cover tightly and simmer on low heat, 25 to 30 minutes. Do not remove cover. When done, garnish with peas and pimientos.
Cook sugar, brown sugar, cream, butter or margarine and vanilla over low heat in nonstick pan until it comes to soft-ball stage. Remove from heat and stir in peanut butter; stir thoroughly. Add walnuts and marshmallow cream to mixture; pour into buttered platter. When cooled, scatter chocolate chips over the top.
Mix together the milk and the corn oil and put in a 9-inch pie pan. Add the sugar and salt; mix well. Add the flour to the mixture in the pie pan and stir with fork. Press dough into shape of pan. Add any desired filling and bake.
Prepare Jell-O as stated on box. When almost jelled, add pineapple and nuts. Let set until congealed. Combine cream cheese and Dream Whip; spread over Jell-O. Cook remaining ingredients until slightly thickened. Cool. Spread over cream cheese mixture. Sprinkle with a few nuts.
Note: Use 1 teaspoon quick rise yeast; 1 1/2 teaspoons if using active dry yeast.
Combine dry jello, boiling water, pie filling and pineapple in a 9 x 13-inch glass dish or other bowl. Refrigerate until set. Combine remaining ingredients and spread over jelled salad.
Mix together and press into a 13 x 9 inch dish. Bake for 20 minutes at 350°.
Skin chicken and place meaty-side down in a 9 x 14-inch baking dish. Pour 1/2 spaghetti sauce and 1/2 Parmesan cheese over chicken. Bake at 400° for 20 minutes. Turn chicken over. Pour remaining sauce and cheese over chicken. Bake an additional 20 minutes. Serves 4.
Preheat oven to 350°. In a large bowl, combine flour, baking soda, baking powder, salt and sugar. Cut in butter until it is the consistency of peas. Add buttermilk, raisins and caraway seed and stir until combined. Gather into a ball. Knead on a lightly floured surface for 1 minute. Roll into a ball, pat down and shape into one round, flat loaf. Brush with butter. Place on ungreased cookie sheet. With sharp knife, cut large crosses deep into dough. Bake 35 minutes.
Several hours before preparing the dish for serving, wash the shrimp in 6 changes of fresh water. Allow the shrimp to completely drain in a colander in the refrigerator until cooking time. At cooking time, combine in a saucepan the butter, lots of black pepper, garlic salt, lemon juice and the crab boil. Set aside. Place the unpeeled shrimp in a flat 3-quart baking dish. Bring the butter sauce to a boil; pour over the shrimp. Immediately put the shrimp under a hot broiler. Allow shrimp to turn pink on one side, then turn shrimp over to broil until pink on the other side. Turn oven off; allow shrimp to remain in hot oven 5 minutes longer. Serve hot in bowls with hot French bread. Serves 3 to 4.
With mallet, pound steak to 1/4-inch thickness. Cut into 6 pieces. In 9-inch pie pan, stir together flour, parsley, thyme and pepper. Coat steak with flour mixture.
Melt oleo in pan and saute vegetables. Mix all ingredients in a large bowl. Pour into Bundt pan (it will be lumpy). Bake at 350° for 30 minutes.
Saute chicken in 3 tablespoons butter until tender. Remove from skillet. Stir flour into skillet drippings. Add 1 cup chicken broth and the light cream. Cook over medium heat, stirring, until sauce thickens. Stir in the Dijon mustard. Add chicken; heat over low to medium heat for 10 minutes. Serve with rice or noodles.
Grease 9 x 13-inch casserole; arrange cut broccoli. Place chicken on top and sprinkle with garlic powder. Mix soup, mayonnaise, lemon juice, pepper and curry. Pour over chicken. Sprinkle with cheese. Combine bread crumbs with butter and sprinkle on top. Bake at 300° for 30 minutes. Serve over rice. Serves 8.
Mix all ingredients well. Chill for an hour or so. Form into balls. Place on ungreased cookie sheet. Bake 20 minutes at 350°. Serve with toothpicks.
Mix together flour, baking soda, spices and salt. Set aside. In a separate bowl, beat together eggs, sugar, mayonnaise and pineapple; gradually beat in dry ingredients until well mixed. Stir in with a spoon carrots and walnuts. Turn into 2 greased 9-inch round cake pans. Bake at 350° for 30 to 35 minutes. Cool 10 minutes before removing from pans.
Mix all ingredients together. Pour into a buttered casserole. Bake at 350° for 30 minutes. Serves 6.
Mix cake mix, margarine, eggs and pecans together. This will be thick. Spread or pat into a 9 x 13-inch pan that has been well-greased, then combine cream cheese, eggs and powdered sugar. Beat until smooth. Pour over cake mixture. Bake at 350° for 35 to 40 minutes or until a toothpick comes out clean.
Preheat oven to 425°. Bake pastry shell for 8 minutes; remove from oven. Reduce temperature to 350°. Cut 6 slices of cheese into pieces and set aside. In large skillet, brown meat. Pour off fat. Add tomato sauce, green pepper, onion and bouillon; cook and stir until bouillon dissolves. Remove from heat and stir in eggs, flour and cheese pieces.
Combine sugar, milk and oleo. Bring to a rolling boil. Add dates and stir well. Return to burner and cook without stirring until mixture forms a soft ball (238°). Remove from fire and beat until mixture will drop from a spoon into a great mass. Add nuts. Pour into a 10-inch square pan. When cool enough, cut into squares. (Does not do well in damp weather.)
To assemble sandwiches, lay out 4 slices of bread. Cover with turkey and Cheddar. Add another layer of bread. Cover that with Provolone and ham. Top with remaining bread. Beat eggs with flour, salt, white pepper and milk. Dip sandwich in batter and deep fry at 390°, browning on both sides. Keep warm until all four are fried. To serve, cut in quarters; sprinkle with a little powdered sugar, if desired, and side with some jam for dipping. Serves 4 to 6.
Grate cabbage and onion. Combine with 3/4 cup sugar and mix well. Heat remaining ingredients to boiling and pour over cabbage mixture. Mix well. Cover and refrigerate overnight before serving.
Beat cheese until fluffy. Add milk. Beat until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours. Top with pie filling.
Mix all ingredients together. Form into small balls. Flatten with fork. Bake at 375° for 6 to 8 minutes.
Put apples into large mixing bowl. Break eggs over this. Add oil, sugar, spices, salt and vanilla. Add rest of ingredients. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 1 hour.
In skillet, brown meat and onions, drain. Add taco seasoning. Set aside. In bowl, mix refried beans with 4 ounces taco sauce. Put meat mixture in pie crust. Top with refried bean mixture. Sprinkle with shredded cheese. Bake 45 minutes at 350°. Serve hot. Top with shredded lettuce and diced tomatoes. Use additional taco sauce, if desired.
Mix pineapple, sugar and flour in greased casserole dish (use oleo). Top with grated cheese and broken Ritz crackers. Drizzle with melted oleo. Bake at 350° approximately 20 minutes, until bubbly. Serve with ham.
Cook lasagne in 4 to 6 quarts salted water (1 teaspoon salt and 1 teaspoon oil), uncovered, for about 12 minutes.
Heat bacon drippings in a heavy skillet; add onion and green pepper and saute until tender. Add tomatoes; cook over medium heat 5 minutes, stirring often. Stir in remaining ingredients; cover and simmer 10 minutes, stirring occasionally.
Mix and cook in a double boiler for about 1 hour. Serve over hot baked dessert.
Pop open crescent roll can. Roll out each square dough section. Spread cheese over entire square. Layer spinach leaves over cheese. Place turkey over spinach. Roll each square up from corner to corner. Cut each roll-up into 1-inch pieces. Spray cookie sheet with nonstick spray. Bake at 375° for about 20 minutes or follow baking directions according to crescent packaging.
Using a food processor, chop cranberries and oranges. Meanwhile, dissolve sugar and Jell-O with hot water. Add ice cubes. Stir to thicken. Add cranberries, oranges, celery and nuts. Stir and chill well.
Note: This recipe has been handed down for 6 generations and has always been a favorite. Rhubarb may be substituted for the apples.
In saucepan, bring water and bouillon cube to a boil. Add broccoli and carrot. Cook according to broccoli directions. Remove from heat. Do not drain. In separate pan, melt butter and slowly stir in flour. Continue stirring while gradually adding milk. Stir in cubed cheese, soup, onion, Worcestershire sauce, salt and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium heat until soup is thick. Stir to keep from sticking.
Combine the first 3 ingredients. In another bowl, combine buttermilk, soda, salt and vanilla; add to the sugar mixture alternately with flour, mixing after each addition. Fold in the apples and pecans. Pour into muffin papers in muffin pan. Combine sugar and melted butter; sprinkle on top of each muffin. Bake at 325° for 30 minutes, or until cake tester comes out clean. Yields about 15 muffins.
Mix first three ingredients in blender. (Add milk if too thick.) Add shrimp and serve with crackers.
Beat the eggs with sugar. Blend in cream cheese. Add vanilla and almond flavorings and salt; beat well, then spoon in sour cream and blend. Pour over graham cracker crust. Bake in a 375° oven for 35 minutes. Cool.
Mix first 4 ingredients and bring to a boil. Move from heat. Add other ingredients. Add oatmeal last. Drop on foil and cool.
Place half the peaches into the chocolate pie crust. In a 1-quart bowl, prepare the pudding with a cup of milk. Beat 1 minute. Fold whipped cream (save a bit for the top) and lemon extract into pudding and spoon into the shell. Top with the rest of the peaches and the cream. Refrigerate.
In a large bowl, beat eggs. Add sugar, flavoring, salt, oil and warm potatoes mashed into yeast mixture. Put 1/4 cup warm water into a large cup with yeast. Let rise. Mix with all other ingredients. Let rise like yeast rolls. Roll and cut doughnuts; fry in deep oil.
Combine potatoes, linguica, beans and onion, Cover with water. Cook until potatoes are tender. Add kale.
Mix all ingredients well. Pour into 9 x 13-inch greased pan. Bake 30 minutes at 350°. Toothpick should be moist when tested for doneness.
Prepare corn as needed. Cut enough kernels from corn to measure 3 cups. Cook and stir corn, onion, celery and garlic in butter in a 3-quart saucepan over medium heat until onion is tender, about 10 minutes. Stir in remaining ingredients. Reduce heat. Cover and cook until corn is tender, 3 to 5 minutes. Yields 8 servings. Has 95 calories per serving.
Drain pineapple; reserve 1 cup juice. Dissolve Jell-O; add 7-Up, crushed pineapple, marshmallows and bananas. Refrigerate until firm.
In a Dutch oven, combine meat, ketchup, water, chili powder, vinegar, onion, salt and pepper. Simmer for about 45 minutes, making sure to crumble meat into small pieces as it cooks. Add partially drained beans and simmer about 15 minutes longer. If desired, serve with topping of grated cheese.
Combine all ingredients; mix well. Place in a greased 9x5x3 inch loaf pan. Round top slightly. Bake at 325 degrees for 75 minutes.
Mix all ingredients together well. Set waffle iron on medium heat. Drop from teaspoon and bake 1 1/2 minutes. Frost with favorite chocolate frosting when cooled. Great summer treat. Don't need to use oven.
Combine all ingredients in a jar with a tight fitting lid. Shake well. Herbs of your choice can be added. No calories.
Cream butter and sugar. Add eggs and flour. Mix in raisins and then nuts. Bake in a loaf pan at 350° for 45 minutes.
In ungreased 8 x 8-inch pan combine well flour, sugar, cocoa, baking soda, baking powder and salt. Makes 3 holes in mixture; pour oil into one, vanilla in another and vinegar in the third. Add water and mix well. Baked in preheated 350° oven 35 to 40 minutes.
Combine cheese and 1/4 cup butter in pan. Stir over low heat until cheese melts. Remove from heat and stir in sour cream, onion, salt and pepper. Add potatoes, mixing gently. Pour into a buttered 2-quart dish or pan. Dot with remaining butter and bake at 350° for 30 minutes.
Preheat oven to 400°. Prick pie shell and bake 15 minutes. Saute onions. Add spinach. Mix remaining ingredients in a bowl. Add onions and spinach. Pour into pie shell. Bake at 350° for 40 to 45 minutes. Enjoy!
Beat eggs. Add ham, onion, pepper and water. Mix. Heat butter in 9-inch skillet. Cook, covered, over low heat until firm, about 15 minutes. Cut into quarters.
Drain pineapple. Save 6 tablespoons juice and mix with flour, sugar and margarine. Toss cheese with pineapple. Pour juice, flour and margarine mixture over pineapple and cheese mixture. Sprinkle crackers over that and bake 20 minutes at 350°.
Place macaroni in boiling water. Cover and let set. Saute ground beef and onion together in large saucepan. Drain. Drain macaroni. Add to meat mixture along with remaining ingredients. Add 1/2 cup of water. Mix thoroughly. Cover and simmer 40 to 45 minutes, stirring occasionally.
Combine beef, 1/2 cup tomato sauce with mushrooms, bread crumbs, egg, salt and garlic. Shape into a 7-inch round loaf in a deep 9-inch pie plate. Overlap potatoes in a ring around loaf; sprinkle with onions. Combine remaining tomato sauce, gravy mix and water. Pour over meat and potatoes. Bake at 375° for 1 hour. Cover with foil and bake 15 to 20 minutes longer. Spoon off fat if necessary. Serves 4.
Thaw and drain peas. Add onion, celery and sour cream. Salt and pepper to taste. Chill. When ready to serve, add bacon and cashews. Mix and serve. (May be presented on a bed of lettuce, if desired.)
Halve tomatoes; spread with thin layer of Blue cheese. Sprinkle each lightly with salt, pepper and cayenne. Top with fine dry bread crumbs mixed with the basil or oregano and put butter bits on top. Broil the tomatoes 3 inches from heat for about 6 minutes or until tomatoes are brown and hot.
Pour apple juice and gelatin in a saucepan. Allow to soften for several minutes. In the blender, finely chop blueberries, one cup at a time. Add lemon juice, spices and 2 cups chopped berries to gelatin. Heat over medium-low heat until gelatin is dissolved. Remove from heat. Stir in remaining berries and mix well. Pour into jars or plastic containers. Store in the refrigerator up to 3 weeks.
Mix together oil, sugar and eggs. Add salt, soda, vanilla and almond extract. Stir in oats, nuts and raisins. Cover and let stand in refrigerator for eight hours or overnight.
Melt margarine, peanut butter and chocolate chips in a saucepan, stirring constantly. Pour over cereal in a large bowl and mix well. Place coated cereal in a large paper bag. Add confectioners sugar and shake until well coated. Makes 10 cups.
Mix cucumbers, pepper and onion together. Sprinkle with salt over top. Let stand for 2 hours. Drain off. Add sugar, celery seed and vinegar. Chill 3 days.
Cook noodles. Saute bell pepper and onion in a little oleo. Brown ground meat. Mix all ingredients together; top with grated cheese. Bake at 300° for 30 minutes.
Combine all ingredients in bowl and mix well. Chill one hour or until serving time. Yields 6 servings.
Melt and pour 1 stick margarine in bottom of 9 x 13-inch baking dish. Place all chicken on top of butter. Spread cream of chicken soup, then spread cream of celery soup. Pour milk over mixture. Pour broth over mixture. Put stuffing mix on top. Melt remaining stick of margarine and pour over top. Bake at 350° for 30 to 45 minutes.
Preheat oven to 325°. In mixing bowl, combine rice, milk, raisins, sugar, vanilla, salt, nutmeg and cinnamon. Turn into 2-quart casserole dish coated with nonstick spray. Bake 30 minutes. Stir and bake 30 minutes longer. Makes 6 servings.
Press meat into a 9 x 13-inch pan. Sprinkle salt, pepper, onion and green pepper on top of meat. Pour soup over onion and pepper. Cover top with rows of Tater Tots. Bake approximately 1 hour at 350°.
Place rice in the bottom of a greased casserole dish. Cover with wine. Place chicken on top. Combine soups and onion soup mix and cover chicken. Bake at 350° for 1 hour and 15 minutes.
Mix flour, sugar, margarine, baking powder and salt as you would for pie crust. Reserve 1 cup of this mixture for crumbs on top of cake. Lightly flour berries and add to dry mixture. Beat eggs well. Combine with 3/4 cup milk. Add eggs and milk to dry mixture, folding in. Pour into greased 13 x 9-inch pan (or two 9-inch pans). Sprinkle with cinnamon and reserved crumb mixture. Bake in preheated 350° oven for 35 to 45 minutes.
Mix graham cracker crumbs and melted oleo. Press firmly into a 13 x 9-inch pan. In a large bowl mix sugar, eggs, soft oleo and vanilla or almond; beat until very fluffy.
Flour chicken on both sides. Put in a large baking dish. Sprinkle onion soup mix over chicken. Heat Russian dressing and apricot preserves in saucepan. Pour over chicken. Cover with foil. Bake 1 hour at 350°. Serve over rice.
Put in pot. Slow boil for 3 minutes. Spoon on cinnamon crisp crackers and nuts. Bake about 8 minutes.
Mix cottage cheese and sour cream together. Add mandarin oranges, drained. Add marshmallows and Cool Whip. Mix all together. Put in refrigerator until completely chilled.
Blend all ingredients well. Bake in 350° oven for 20 minutes. Serve hot with crackers or small chunks of sourdough bread.
Sugar and flour measured to each 4 cups of berries. Mix together and put over lattice work crust. Cut 2 tablespoons butter into pieces and scatter on top of berry mixture before adding top lattice work crust. Cook at 350° until crust is golden brown on top.
Mix and pat into greased pie pan. Bake at 400° for 15 minutes. Use as crust for cream pies.
Preheat oven to 350°. Beat egg whites until very stiff. Gradually add sugar, mixing well. Add dates and nuts and mix well. Drop on wax paper. Bake 10 minutes.
In a bowl, dissolve gelatin in hot water. Add the sugar and lemon juice. Mix well and chill until slightly congealed. Beat the chilled milk at high speed until very fluffy, adding the salt while beating. Slowly fold the milk into the slightly congealed gelatin until well mixed. Line a 9 x 13-inch pan with vanilla wafers. Turn the gelatin mixture into the pan over the wafer crumbs and chill thoroughly.
Combine beaten eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Brown ground chuck. Drain. Stir ground chuck into mixture. On waxed paper, pat meat into 12 x 10-inch. Arrange ham on top of meat and sprinkle shredded Mozzarella cheese. Roll up. Bake at 350° for 1 hour and 15 minutes. Remove from oven and top with cheese halves. Makes approximately 8 servings.
Mix all ingredients for one minute. Spread in greased 15 x 10-inch pan. Bake at 375° for 25 to 30 minutes.
Empty juice from jar. Put kraut into saucepan and add 1 1/2 cups water. Bring to a boil and cook 15 minutes. (This takes out excess sourness.) Drain well. Then add 3/4 cup water and simmer slowly. Meantime, fry onion in some bacon grease or butter until lightly brown. Add to kraut and mushroom steak sauce. Pepper to taste. Stir well and simmer 10 minutes. If still too sour, add 1 or 2 tablespoons of brown sugar. Mix well. Taste again. Repeat brown sugar, if necessary. Serves 6.
Now for the good stuff. Mix powdered sugar with 1 cup Cool Whip. Fold in softened cream cheese. Mix and spread over crust. Make pudding, then spread over the good stuff (cream cheese, etc.). Spread remaining Cool Whip over the top. Chill. Serve.
In a small saucepan, heat olive oil over low heat. When oil is hot, but not smoking, remove pan from heat and add remaining ingredients. Toss with prepared pasta. Sprinkle with fresh Parmesan cheese and serve at once.
Wash chicken breasts and pat dry. Mix all of the ingredients until well blended. Spray a 9 x 13-inch pan with nonstick cooking spray. Place chicken breasts, side by side, and cover with the blended ingredients. Cover with aluminum foil and bake in a 350° oven for 1 hour. Uncover and continue to bake an additional 20 minutes until tender.
Beef stock: If regular beef stock is not available, dissolve 16 beef bouillon cubes in 4 quarts of warm water.
Drain off fruit juices and combine all ingredients. Serve chilled. Other options include 2 to 3 diced apples, mini marshmallows, shredded coconut and whipped cream or yogurt as a sauce.
Drain pineapple and reserve syrup. Beat cream cheese until light and fluffy. Gradually beat in reserved pineapple syrup. Add pudding mix and salt. Beat at low speed until well blended, about 2 minutes.