HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until light, then beat in sugar and soft shortening. Add large, ripe bananas; mash. Sift in flour, salt and 1 teaspoon baking powder. Stir in nuts. Bake at 350° for 1 hour and 10 minutes.
Mash bananas. Add remaining ingredients; beat well. Let stand for a few minutes. Drop from spoon onto lightly oiled cookie sheet, or spread over sheet and score into bars. Bake for approximately 25 minutes at 350°, or until nicely browned. Loosen with spatula immediately; let cool on cookie sheet.
Drain yams and mash. Add mayonnaise, dash of salt, pepper to taste, chopped onion, drained olives and sweet hot mustard. Prepare as you would regular potato salad. Add the chopped boiled eggs.
Open first beer and check kitchen for ingredients. After all ingredients are accounted for, sit down and finish beer. Open 2nd beer. Mix beef, egg, milk, bread crumbs, finely chopped onions, salt and pepper in a bowl. Throw the whole mess in a loaf pan and finish 2nd beer. Form beef into loaf shape. Open 3rd beer. Place meat loaf in oven at 350°. Turn on TV. Watch the news and bake until brown or the news is over. Finish 3rd beer. Cover top of meat loaf with catsup and French fried onions and bake for 15 more minutes.
Mix together. Form into bite size balls; freeze for at least 2 days. Bake at 350° for 25 to 30 minutes. Serve while warm.
Cut tortillas into quarters. Coat with cooking spray and sprinkle with garlic salt. Place on an ungreased baking sheet. Bake at 350° for 12 minutes or until golden. Cool. Store in an airtight container. Yield: 16 crisps.
Peel and cut eggplant in 1/2-inch crosswise slices. Beat egg and milk. Dip eggplant slices in mixture, then into bread crumbs. Saute a few slices in the oil until golden brown and fork tender. Over bottom of a greased 2-quart casserole, layer 1/2 of eggplant slices, 1/2 of tomato sauce, 1/2 of seasonings and 1/2 of cheeses. Repeat. Bake at 350° for 35 minutes. Makes 4 servings.
Cream sugar and shortening. Add eggs, one at a time, and beat after each egg. Sift flour and add alternately with orange juice and vanilla. Bake 1 hour in 250° to 300° oven.
Preheat broiler. Wash tomatoes. Cut out stem ends and cut in half crosswise. Sprinkle cut surface of each tomato with small amount of hot sauce, salt, pepper and sugar. Dot with butter. Place in broiler 4-inches from source of heat. Broil for 10 to 12 minutes. Combine small amount of butter with Parmesan cheese and crumbs. Sprinkle tomato halves with crumb mixture during the last 3 minutes of broiling time. Garnish with chopped parsley.
Mix Kool-Aid, sugar and water in a gallon jar according to package directions. Add pineapple juice. Just before serving, add Sprite or 7-Up and stir well.
Preheat oven to 350°. Prepare cake mix as package directs; stir in apples. Pour into well greased and floured 13 x 9-inch baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean.
Mix together the first 5 items and 2 tablespoons of the flour and refrigerate 1 hour. Shape mixture into small balls, roll in remaining flour, dip in egg, then roll in dry bread crumbs. Put balls on buttered cookie sheet and bake 25 minutes at 425°. Makes 12 to 15 balls.
Wash and cook potatoes with skins on. Fry bacon crisp. Slice onion into thin rings. Layer slices of potatoes, layer of green beans, onions, crumbled bacon, dash of Italian dressing in a sealable bowl. Repeat layers until all ingredients are used. Seal bowl and refrigerate. Turn upside down to distribute dressing. Prepare the day before.
Do not peel cucumbers. Slice thin. Add onions, peppers and whole garlic cloves. Add salt; cover with cracked ice. Mix thoroughly. Leave in salt 3 hours. Drain well. Combine remaining ingredients. Pour over cucumbers. Heat jars to boiling point and seal.
Cook cauliflower and carrots in boiling water for 8 minutes. Add peas and cook for 4 minutes. Drain and keep warm. Melt margarine in a pan; remove from heat and stir in flour. Blend in the milk and salt and pepper. Return to boil, stirring constantly, until thickened. Cook for 2 minutes, then mix in half of the cheese and cooked vegetables. Turn into large ovenproof dish and sprinkle with bread crumbs, remaining cheese and sesame seed. Broil 3 to 4 minutes until golden brown.
In skillet melt 1 tablespoon shortening, brown meat, onion and seasonings, crumbling meat into small pieces. Cook until done. Add rest of ingredients. Pour into greased casserole. Bake at 350° for 30 minutes.
Cook ground beef and onion in a skillet until brown. Drain fat. Set aside. In a medium saucepan, combine tomato sauce, cheese, oregano, basil and ground beef (cooked). Stir over medium heat until outer edge begins to bubble. Serve over favorite pasta noodles.
Beat eggs until light. Fold in cream, cheese and then remaining ingredients. Fill pie shells with the mixture. Top with a little of the reserved shredded cheese you have put aside. Bake in preheated oven at 425° for about 45 minutes or until done. Can be frozen.
Mix first four ingredients, shape into meatballs and brown. Drain and add mushroom soup and water. Simmer for 15 minutes. Remove from heat, mix in sour cream. Serve warm.
Cream butter and sugar. Add vanilla and eggs; beat until fluffy. Add flour, soda and cream of tartar. Add dry ingredients alternately with sour cream. Drop by spoonfuls onto cookie sheet and sprinkle with sugar. Bake at 375° for 10 minutes.
Mix flour salt and pepper. Roll meat in flour and lightly brown in hot oil for 2 minutes on each side. Place in baking pan. Place onions and carrots over meat. Cover with gravy and bake for 1 hour at 350°.
Mix Jell-O with boiling water; add orange juice and stir until dissolved. Add pineapple and drained mandarin oranges. Place in refrigerator and let congeal.
Cook soup according to directions on the box. Add cubed potatoes and cook until potatoes are done. Add cream of potato soup and 3 soup cans of milk to onion soup and heat. Add chopped onion and grated Swiss cheese to hot soup. Heat until cheese is melted. Sour cream may be added at this time. Stir thoroughly. Heat a few minutes longer and serve.
Mix bread crumbs with parsley, butter, salt and pepper. Put dressing in center of steak. Roll steak; tie securely. Put 2 large tablespoons shortening in skillet and brown on both sides of roll. Season with salt and pepper. Add tomatoes and water. Cover and let simmer in 350° oven for 1 hour.
Blend first 6 ingredients. Set aside. Combine flour and salt in paper or plastic bag. Add 2 or 3 pieces of chicken at a time and shake. Brown chicken in oil over medium heat, turning with tongs. Cover and cook 15 minutes. Drain off fat. Add cherry sauce. Cover and simmer over very low heat, skin side up for 15 minutes. Turn and simmer 15 minutes more or until tender.
In a 5-quart Dutch oven or casserole, combine all ingredients except cabbage. Cover and bake at 375° for 1 hour. Uncover and stir. Add the cabbage. Cover and bake 30 to 45 minutes longer at 350° or until vegetables are tender. Stir before serving. Serves 6.
Preheat oven to 350°. Grease muffin pan with margarine or use foil muffin papers. Mix flours, wheat germ, cinnamon, nutmeg, baking powder, baking sodas and salt; set aside. In electric mixer, mix oil and brown sugar. Add egg and vanilla and mix well. Add mashed bananas and blend until smooth. Mix in flour mixture. Fold in nuts. Bake muffins for 30 minutes or until tester comes out clean. Serves 16.
In 9-inch shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese.
Saute celery, onions and green pepper in small amount of margarine for about 25 minutes. Stir in soups, Chinese vegetables, salt and pepper. Heat. Stir in chow mein noodles. Save some noodles. Put in casserole in 350° oven for 45 minutes. Remove from oven and sprinkle remaining noodles on top and return to oven for 15 minutes.
Heat oven to 375°. Stir together butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs; mix well. Gradually add flour and salt, mixing well. Stir in chocolate chips and mix. Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes, or until lightly browned.
Grease 10-inch pie plate. Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400°. Cool 5 minutes. Garnish with lettuce, tomatoes and crumbled bacon.
Preheat oven to 300 degrees. Mix ingredients in bowl until smooth. Place into prepared bread pan. Bake for 1-1/2 hours. This is a heavy bread and is like sour dough bread. The beer is used for yeast. Yield: 1 loaf.
Add sugar to well beaten eggs. Mix flour, baking powder and salt; add to egg mixture. Heat milk and butter. Add to mix and vanilla. Bake at 350° for 30 minutes in a greased and floured 8-inch square pan.
Thaw potatoes. Mix all together. Lightly oil or spray 13 x 9 pan. Spread mixture into pan. Sprinkle dried bread crumbs over top. Bake 1 hour at 350°. Salt and pepper to taste.
Beat oil, sugar and eggs together. Combine dry ingredients; stir into oil mixture. Add remaining ingredients; mix well (dough will be stiff). Pour into lightly greased Bundt pan and bake at 325° for an hour. Delicious.
Cook ground beef and drain off fat. Pour in cheese soup and Ro-Tel tomatoes. Heat until hot. Serve with chips or crackers.
Saute onions in 1 tablespoon of butter. Add peppers, zucchini and squash. Cook until half done. Add tomatoes and seasoning. Cook until desired tenderness.
Mix all ingredients together and pour into greased baking dish. Sprinkle cracker crumbs on top. Bake at 350° for 1 hour.
Cover the potatoes with water plus about 1-inch in large Dutch oven. Add onion and salt to taste while cooking. Cook onion and potatoes until tender. Cube the cream cheese and add to potatoes and onions. Stir until melted. Add soup, garlic salt and milk to desired consistency. Season with salt and pepper to taste.
Set oven for 375 degrees and lightly grease cookie sheet. Sift flour once, measure, add baking powder, soda and salt. Sift again. Mix sugars, shortening, egg and peanut butter in mixing bowl. Add the dry ingredients and mix well. Chill dough. Roll balls about the size of a quarter and place on cookie sheet. Flatten the balls with a fork dipped in flour making a crisscross design. Bake 10 to 12 minutes. Cool on wire rack.
Heat butter and oil in heavy skillet. Saute meat and onion until meat loses its redness. Mix the bouillon cube and cornstarch in water. Add this mixture and remaining ingredients, except yogurt, to the meat and simmer about 1 hour until meat is tender. Stir in yogurt and heat thoroughly. Serve over hot rice, if desired. Makes 4 (3/4 cup) servings. Each serving equals 1/2 low-fat milk, 3 lean meat and 2 fat exchanges. Each serving contains 285 calories.
Heat oven to 350 degrees. Grease 13 x 9 pan. In large bowl, combine cake mix, 6 tablespoons margarine and 1 cup rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix well. Press into prepared pan and pour cherry pie filling over crust; spread to cover. To reserved crumbs, in a large bowl, add remaining 1/4 cup rolled oats, 2 tablespoons margarine, nuts and brown sugar. Beat until well mixed. Sprinkle over cherry mixture. Bake 30 - 40 minutes. Cool completely. Makes 12 servings.
Cut off tips of corn kernels into a large bowl. Add salt and pepper. Sprinkle flour over the corn and mix well. Set aside. Chop peppers and set aside. Fry bacon until crisp; drain. Heat oil enough to cover bottom of a 10-inch skillet. Add the butter and margarine and melt over medium heat. Add corn; stir.
Mix first 4 ingredients and then fold in Cool Whip. Use in place of egg nog.
Beat egg yolks well and combine with potatoes, sugar, milk and cinnamon. Beat egg whites until stiff and mix them in the potato mixture. Combine, oats, brown sugar, pecans and melted margarine. Sprinkle over top of potatoes. Bake at 350° or 400° oven for 55 minutes or until knife inserted in center comes out clean.
Mix cake batter according to package. Pour into 2 greased 13 x 9 x 2-inch pans. Bake at 350° for 15 minutes, or until cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over cooled cakes. Top with whipped cream, sprinkle with toasted coconut. Chill 2 hours. Prepared dessert can be covered and frozen for up to 1 month.
Combine pineapple, lemon juice, sugar and salt and fold into whipped cream. Fold in rice and coconut. Pour into 9 x 9 x 2-inch pan. Chill before serving. Serves 6.
Dissolve gelatin in hot water; add ice cream, juice from raspberries and lemonade. Let thicken and add 1 cup chopped nuts and raspberries. Let congeal.
Combine all, except for chicken and noodles, in a deep skillet on top of stove. Stir until combined and starting to boil. Add chicken and noodles, reduce heat, cover and simmer for 15 to 20 minutes or until noodles are tender.
Combine peaches, lemon juice and salt. Let stand 1 hour. Soften gelatin in water, then dissolve over low heat. Combine with peach mixture and chill. When mixture begins to thicken, fold in whipped cream. Place in individual molds and chill until firm. Serve with peach slice or whipped cream on top.
Mix bread crumbs with garlic powder and rosemary. Dip the chicken in egg white and roll in seasoned bread crumbs. Brown both sides of chicken under the broiler. Place in a shallow baking dish.
Sift first 5 ingredients. Mix remaining ingredients together and add to dry ingredients. Bake at 350° for 1 hour in a Bundt pan.
Mix together and place in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
Dissolve yeast in lukewarm water. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry mixture. Knead dough until it holds together; roll dough to 1/2 to 3/4-inch thickness. Cut with biscuit cutter and fold in half. Bake in a 400° oven for 15 to 20 minutes. Dough may be refrigerated or frozen for later use. Makes 2 1/2 dozen.
Saute all veggies and garlic in oil. Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Bring to boil, reduce heat. Cover and simmer for 2 hours.
Combine first 2 ingredients into a medium bowl. Make a well in the center of mixture. Combine buttermilk and next 3 ingredients. Add to dry ingredients, stirring just until moistened. Fold in cheese. Spoon into a muffin pan or a corn stick pan, filling about 2/3 way full. Bake at 425° for 18 to 20 minutes or until golden brown. Makes about 16 sticks.
Add sugar to slightly beaten eggs, then add milk. Sift flour before measuring, then combined flour and salt. Stir in first mixture until batter is smooth and about the consistency of heavy cream. Add flavoring. Dip iron into hot fat in a deep kettle to heat it. Drain excess fat on brown paper. Fat should be hot enough to brown a piece of bread, counting to 60. Dip heated iron in batter, not more than 3/4 its height. If only a thin layer of batter adheres to the iron, dip it again until smooth layer forms. It will be partly cooked from the heat of the iron. Plunge batter-coated iron quickly into the hot fat and cook, from 2 to 3 minutes or until active bubbling ceases. Remove from iron and drain on brown paper or paper towels.
Peel and cut up potatoes. Boil until very tender. Drain. Mash potatoes and season with salt and pepper. Add cheese and bacon bits. Stir until combined. Add milk until desired thickness is achieved. Stir in scallions. Heat through and serve.
Preheat oven to 400°. In small mixing bowl, combine all ingredients except fish. Place fish on foil and spread mixture over fish. Wrap tightly and bake for 30 minutes.
Cook onion in butter until soft. Add soup, cheese and garlic powder. Cook over low heat until cheese melts. Add mushrooms (undrained), broccoli and rice. Turn into buttered 9 x 13-inch dish. Top with French fried onions or cornbread stuffing. Bake at 350° for 15 to 20 minutes, until bubbly. Makes 8 servings.
Saute onion in a little oil or margarine. Add ground beef, brown well and drain. Add chopped cabbage and water. Simmer until cabbage is tender. Add tomatoes and remaining ingredients. Simmer until well heated, stirring once or twice. Other spices, such as oregano and basil, may be added. Serve over rice.
Combine pineapple with juice with sour cream and prepared vanilla pudding. Mix well and pour into crust. Frost with thawed Cool Whip and refrigerate. Tastes best when refrigerated overnight.
Soak beans overnight; drain and put into soup pot with garlic and water or stock. Bring to boil; simmer for 1 1/2 hours. Add carrots; simmer 1 more hour. Add tomatoes, onions, green pepper, parsley, lime juice and chili powder. Cook for 30 minutes. Stir in cilantro and salt and pepper to taste. Serves 8.
Melt margarine, chocolate chips and peanut butter together. Pour over Rice Chex. Pour powdered sugar onto Rice Chex until they are all coated.
Mix sugar, water and juices. Bring to a boil.	Drop in tea tied in cloth and let stand for 1 minute before serving.
Pare and section the grapefruit. Reserve the juice. Set the sections aside. To any juice from the grapefruit, add water to make one cup. Combine sugar and marmalade. Heat to boiling, making certain sugar dissolves. Add cranberries, stirring until you hear the skins pop, about 5 minutes. Remove from heat and cool. Add grapefruit sections; cover and chill. Just before serving, slice bananas and stir into grapefruit mixture.
Cook ground beef; drain. Stir in sauce mix and water. Heat to boil, stirring constantly. Reduce heat. Simmer, uncovered, until slightly thickened, about 10 minutes. Cook pasta in 6 cups water until tender, 10 to 12 minutes. Drain. Heat oven to 375°.
Cook on low heat. Add meatballs, heat through. Serve over noodles and top with sour cream to taste.
Heat oil in 3-quart saucepan over medium-high heat. Add chicken. Cook 4 to 5 minutes stirring often. Remove chicken with slotted spoon. Cover and keep warm. Add chopped onion to saucepan and cook until onion is clear. Stir in chicken broth, green chilies, garlic powder, ground cumin, oregano leaves and red pepper. Simmer 20 minutes. Garnish with cheese and onions. This dish is low-fat. Serve with tortilla chips.
Cook broccoli just until tender and drain. Mix all but 3/4 cup cheese and bread crumbs together. Add to drained broccoli. Place in a greased casserole. Sprinkle with bread crumbs and the last 3/4 cup grated cheese. Bake 30 to 40 minutes at 350°, covered. Bake last 10 minutes, uncovered. (Can be made one day and baked the next.) Serves 10 to 12.
Mix together soup and milk. Layer potatoes, onion and margarine in big bowl. Sprinkle each layer with flour and salt and pepper. Pour soup over everything. Bake at 350° for 2 hours.
Peel apples and slice thin. Arrange in square baking dish about 10 x 6-inch. Sprinkle with cinnamon. Spoon cranberry sauce over this. Stir rolled oats (oatmeal), flour and brown sugar together. Cut in butter until evenly mixed and crumbled. Sprinkle this over cranberry layer. Bake in moderate oven at 350° until apples are cooked through and top is lightly browned, about 40 minutes. Good served plain or with whipped cream of vanilla ice cream. Serve hot. Serves 8.
Fry some hamburgers and add to the sauce. Fill the chili sauce jar with water and then add the mustard and brown sugar. You can add some onions if you desire. Simmer.
Combine flour and cream in a bowl with a fork, mixing just until flour is moist (the dough is too sticky to handle). Place 1/4 cup flour in another bowl. Drop approximately 2 tablespoons of dough into the flour; roll around until lightly coated. Take out and pat into a disc, about 1/2-inch thick. Place on ungreased pan. Let the biscuits rest for 5 minutes. Place in center of preheated 450° oven and bake for 12 to 15 minutes. Makes about 6 biscuits; 230 calories each.
Mix bran and juice. Let stand 5 minutes. Stir in Egg Beaters, margarine and fruit spread. Mix flour and baking powder. Stir into bran mixture until just blended. Stir in raisins and nuts. Spoon into greased muffin cups. Bake at 400° for 20 to 25 minutes or until done. Serve warm. Makes 1 dozen.
Bring tomato soup to boiling point. Add cream cheese. Stir until smooth. Add gelatin which has been softened in cold water. Let partly cool. Add mayonnaise and chopped celery.
Mix together margarine, brown sugar and eggs; add flour and nuts. Save 1 1/2 cups of this mixture. Pat remaining mixture in	9 x 13-inch pan. Spread preserves on this crust, leaving 1/2-inch around edge. Take the reserved mixture and crumble over preserves.	Bake at 350°	for 25 to 30 minutes. After cooled, melt almond bark and drizzle over top.
Cut each biscuit into fourths. Shake biscuits in a bag with sugar and cinnamon. Layer biscuits into greased tube pan (not with removable bottom). Sprinkle chopped nuts between layers, if desired. Melt the brown sugar and butter and boil for 1 minute. Pour over biscuits. Bake in a 350° oven for 35 minutes. Let stand for 10 minutes before removing from pan. To serve, just pinch off a piece and eat with fingers.
Combine in a double boiler the sugar, fruit juices, egg yolks, wine and rum. Place over heat and beat continuously with an eggbeater until foamy and thickened. Remove from the heat and add the gelatin which has been softened in the cold water. Cool until it is syrupy. Fold in the whipped cream. Pour into a well-oiled quart mold and chill for at least 3 hours. Serve with small dish of whipped cream. Serves 6.
Cook carrots to tender, approximately 8 minutes. Turn carrots into baking dish. Stir in raisins, margarine, honey, lemon juice and ginger. Bake at 375° for 35 minutes. Spoon into serving dishes. Sprinkle with almonds. Serve.
Mix first 6 ingredients and put into 3 1/2 ring mold; chill. Invert cheese ball on plate. Fill center with strawberry preserves. Serve with your favorite crackers.
Sift flour and salt again. Blend oil and cold water. Pour over flour and mix into soft ball. Knead a few minutes. Roll out thin. Mark off with a dull knife into 3/4-inch squares. Bake in moderate oven until golden brown.
Mix butter, flour and 1/2 cup of the walnuts. Press into the bottom of the pan and bake at 350° for 15 minutes or until light brown. Mix Cool Whip, cream cheese and powdered sugar until blended. Spread on top of cooled crust. Mix chocolate pudding mix with milk. Spread on top of Cool Whip/cream cheese layer. Spread another container of Cool Whip on top. Sprinkle remainder of walnuts and flakes of Hershey bar on top.
Mix all ingredients together and marinate in refrigerator for 3 to 4 hours or overnight.
Mix ingredients together, stirring well. Pour mixture into unbaked pie shell and bake in 325° oven for 45 minutes.
Saute garlic and pepper in olive oil until garlic begins to turn golden. Remove and discard. Add the cooked vegetables and continue cooking until pasta is done. Add drained pasta to vegetables. Toss while over heat for a moment or two; remove from heat and serve.
Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture and blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated moderate oven (350°) for 12 to 15 minutes.
Boil noodles; drain and rinse.	Brown meat lightly. Add tomato sauce and set aside. Mix cottage cheese, cream cheese, sour cream, onion and bell pepper with electric mixer until smooth. Put 2/3 of noodles in 2 1/2 quart casserole. Add all of cheese mixture (layer on top). Add rest of noodles and meat (layer over top). Cover and chill overnight. Cook 1 hour at 375°, covered.
Grease a large casserole dish with butter. Brown meat, onion and seasonings; drain. Add enchilada sauce. In a separate pan, heat soup, water and green chilies. Line bottom and sides of prepared dish with tortillas. Layer meat, soup mixture, cheese and tortillas until all mixture is used. Top with cheese. Bake at 350° for 1 hour.