HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour three times and set aside. Mix together soda and sour cream and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and sour cream mixture alternately to butter mixture. Stir in bananas and chocolate chips. Add vanilla and salt. Place mixture in a greased and floured loaf pan and bake in a 350° preheated oven for about 40 to 45 minutes or until a cake tester inserted in center comes out clean. (You can use 3 baby pans, 6 x 3 1/2-inches. Test at 35 minutes. I would recommend this if you are planning to store or freeze part of the bread.) Serve with sweet, creamy butter.
Mix white cake mix with walnuts according to package directions and pour into 2 greased round layer pans. Bake cake. Split layers when cool. Punch holes in cake with fork.
Heat chocolate syrup in heavy pan over medium heat until it reaches the boiling stage. Let it almost come up to a rolling boil. Add vanilla and salt, then add condensed milk, stirring very rapidly as it is poured in. Immediately reduce heat to low; continue to stir constantly until well emulsified. Do not remove from low temperature for several minutes. It will get thick and creamy. Remove from heat; stir occasionally. Keep warm.
Combine first 8 ingredients and boil 3 minutes. Cool and add baking soda, vanilla, wine, flour and ground nuts. Grease pan and put wax paper in and grease paper. Bake cake at 350° for 1 hour or until center is dry when testing center. Makes 2 loaf cakes or one tube cake. Tube cake could take longer to bake than 1 hour (1 hour 15 mintues or 1 1/2 hours). Pat with wine before storing. Ice with white frosting.
Soften gelatin in cold water. In a saucepan, bring to a boil the sugar and pineapple with juice, stirring until sugar is dissolved. Add lemon and cherry juices. Cool to lukewarm. Whisk in cheese until thoroughly combined. Stir in cherries and food coloring. Chill until slightly thickened. Fold in Cool Whip. Pour in a 9 x 13 x 2-inch dish. Yields 12 to 16 servings.
Combine all ingredients. Store in airtight container. Add 1/4 to 1/3 cup mixture to 1 cup hot water to make 1 cup of hot chocolate.
Combine squash, onion, flour, sugar, salt and pepper; mix. Add beaten eggs to squash mixture; then add melted butter. Drop in frying pan with hot oil; fry like pancakes.
Dissolve jello in hot water. Beat mayonnaise and cold water with vinegar and salt. Stir in the cabbage and radish. Pour into a quart mold or individual molds. Chill until set.
This is baked in layers. Fry meat, celery, mango and onion all together until brown; drain. Add pepper and salt. Layer as follows: meat mixture, tomatoes, noodles (cooked as on package), peas, mushroom soup (mixed with juice from peas) and grated cheese. Bake at 350° in deep dish for 45 minutes to 1 hour.
Mix all together. Put in loaf pan. Bake at 375° for 1 1/2 hours.
Place in large bowl margarine, chocolate chips, nut meats and vanilla. Place in large pan the sugar and milk. Bring sugar and milk to boil. Stir regularly. Boil 13 minutes. Pour over dry ingredients. Beat hard. Pour into greased, large cookie sheet or pan.
In large bowl, thoroughly stir together the oats, walnuts, oleo, honey and salt. Spread evenly in an ungreased 15 x 10-inch jelly roll pan. Bake in a preheated 350° oven, stirring occasionally until light golden brown, about 25 minutes. At once, spread mixture onto an ungreased cookie sheet or foil to keep granola from browning further. Cool completely.
Mix oil and sugar. Add eggs, one at a time, and beat well. Add carrots and pineapple. Sift the dry ingredients and add to mixture. Include nut meats. Do not overbeat. Bake in well-greased angel food pan at 350° for 1 hour and 10 minutes.
Drain beets and place in medium bowl; reserve juice in a saucepan. Add remaining ingredients to beet juice. Bring juice to boil; immediately remove from heat. Pour juice mixture over beets. Chill; drain beets before serving. Half cup = 1 vegetable.
Combine last 8 ingredients in glass dish. Trim off all fat from meat. Slice into 1/8-inch pieces. Marinate in dish overnight. Lay strips on broiler pan. Cook in oven on lowest temperature possible. Crack open oven door for about 4 to 6 hours. Taste occasionally for doneness. Cool in airtight plastic bag or jar with a tight lid.
Soak bread crumbs in hot milk for 5 minutes. Mix in butter, salt and sugar; pour over eggs. Add vanilla and raisins, if desired, and mix well. Pour into greased 2-quart baking dish. Set dish in large shallow pan of hot water and bake at 350° until firm, about 50 minutes. Serve warm.
Dissolve jello and sugar in 1 cup boiling water. Add sour cream. Stir until smooth. Add oranges, pineapple and nuts and coconut. Chill.
Add yeast to 1/2 cup warm water; add other ingredients and roll out as ordinary biscuits. Dip in butter and bake in a 350° oven until brown, about 8 minutes.
Saute onion in butter until limp, but not browned. Cool. Preheat oven to 350°. Stir egg yolks, cream, salt, cayenne and wine into onion. Fold beaten egg whites into onion mixture. Fill pie shell and bake 1/2 hour. Serve hot or cold. Serves 12.
Brown and drain grease from hamburger and onion. Add remaining ingredients. Simmer 20 to 30 minutes. Great on nacho chips.
Marinate onions with sugar; blend dry ingredients and add corn oil, vinegar and marinated onion. Beat well and blend in horseradish. Let stand an hour. Makes 3/4 quart. Keep in refrigerator.
Combine ingredients; boil rapidly until thickened. Pour into glasses and seal with paraffin.
Pour half of apple juice into a pan. Boil. Add package of jello. Mix well. In a different bowl, mix remaining juice and Knox. Add to hot juice. Add ice. Mix well. Remove unmelted ice. Refrigerate for approximately 15 minutes. Place mixture in a Ziploc bag. Cut corner of the bag. Squeeze mixture onto wax paper in the shape of snakes. Chill 2 hours. Have fun.
Mix zucchini, sugar, oil and eggs. Beat mix well. In the same bowl, add flour, baking powder, soda, cinnamon, salt, vanilla and nuts. Mix that together well. Grease and flour 2 loaf pans. Bake at 300° for 1 1/2 hours.
Combine all ingredients, except coconut, by hand. Roll into log. Roll log in coconut. Chill; slice. Bake at 350° for 12 minutes.
Saute onion in butter until tender. Stir in flour, salt and pepper. Gradually add cream, stirring constantly. Add broth according to desired thickness of soup. Add broccoli, nutmeg and potato soup. Cook over low heat for 25 minutes. Stir occasionally. Pour into serving bowls; sprinkle with finely grated Cheddar cheese.
Marinate chicken and sherry overnight. Combine other ingredients and cook, uncovered at 350° for 1 hour. Serve hot.
Cream together ingredients (except chocolate bars and pecans); spread on cookie sheet. Cook in a 350° oven for 25 to 30 minutes. Remove from oven and spread chocolate bars over top. Sprinkle with pecans. Cool 20 minutes and cut.
In large bowl, mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, water and margarine in small saucepan. Heat over low heat until very warm (120° to 130°). Margarine does not need to melt. Slowly add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough. Turn out onto lightly floured board; knead 5 minutes. Place in greased bowl. Cover; place in pan of water about 98°. Let rise 15 minutes. Turn dough out on floured board. Divide in half. Roll each half into 12 x 9-inch rectangle. Cut into 12 strips. Hold on end of strip (about 1-inch wide) and wind around to form coil. Tuck end under. Place on greased baking sheet. Cover; let rise 15 minutes. Bake at 425° about 12 minutes.
In a 1 1/2-quart shallow baking dish (10 x 6 x 2-inch) arrange broccoli. Blend remaining ingredients and pour over broccoli. Bake at 400° for 20 minutes or until hot.
Grind green tomatoes, cover with water, bring to a boil and drain. Simmer with remaining ingredients 1/2 hour. Put in hot jars; seal.
Mix 1 tablespoon sugar with 1 cup warm water. Sprinkle yeast on top of water. Scald milk and remove from heat. Add 1/3 cup sugar and margarine; cool to lukewarm and mix with yeast mixture. Add 5 cups flour and beat until smooth. Add 2 eggs; beat until well blended. Then add about 4 cups flour to make a dough that can be handled. Turn out into a greased pan and turn over once to bring greased side to top. Let rise until doubled in bulk. Punch down and knead on floured board. Shape into rolls or put in loaf pans. Let rise. Bake at 400°.
Thinly slice cucumber; sprinkle with salt; let stand 30 minutes. Drain. Combine sour cream, vinegar, Tabasco, chives, dill seed and pepper. Pour over cucumbers. Chill at least 30 minutes.
Heat oil in heavy frying pan or Dutch oven; cook onion and garlic slowly to golden brown. Add ground beef and brown. Add 3 cups water, vegetables and spices and bring to a boil. Mix flour in one cup of water and slowly stir into mixture to thicken. Lower heat and simmer, uncovered, 1 hour. Stir in ketchup and serve. Serves 4.
Combine sugar, cornstarch, vinegar, water and salt. Cook until thickened, stirring constantly. Cool and add remaining ingredients.
Place sliced onions in bottom of slow cooker. Add chicken, seasonings, tomatoes, sauce, mushrooms and water or wine. Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve chicken with sauce over hot buttered spaghetti, linguine or vermicelli. Serves 6.
Sift together flour, baking powder, baking soda and salt. Beat remaining ingredients together until fluffy. Mix 2 mixtures well; roll into small balls and press with fork. Bake at 375° for 10 to 12 minutes on lightly greased cookie sheet.
*If bone is used, add 2 tablespoons dry beans and 1 tablespoon rice.
Preheat oven to 350°. In a large saucepan, heat cream of chicken soup, milk and 4-oz of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9 x 13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls. Bake at 350° for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.
Mix dry ingredients. Add remaining ingredients. Bake at 375° for 15 minutes. May also be baked in microwave.
Mix milk with pudding, then add Cool Whip; mix well. Line bottom of a 9 x 13 x 2-inch casserole dish with whole graham crackers. Pour half of the pudding mix over crackers. Cover with second layer of graham crackers, then pour remaining pudding mix over crackers. Place third layer of whole graham crackers over pudding mix and spread melted frosting over layers of crackers. Refrigerate for 12 to 24 hours.
Cook shells according to package instructions. Let cool enough to handle. Mix by hand all ingredients, setting aside the sauce. Spoon cheese mixture into each shell. Place, open shell-side down, in a baking dish, covered with sauce (about 1 1/2 cups). Cover shells with remaining sauce and bake 35 minutes at 350°.
Combine sugar and 2 cups of the boiling water. Boil for 5 minutes. Add the spices. Cover and let stand for 1 hour. Add the fruit juices and remaining 2 cups of water. Mix well and strain. Heat again to boiling. Serve immediately.
Sift together flour, soda and sugar. Warm milk slowly; do not overheat. Dissolve yeast in buttermilk. Cut shortening into flour mixture as for biscuits. Stir in buttermilk and dry ingredients. Turn dough out onto floured board; knead just until smooth. Roll to 1/4-inch thickness; cut with biscuit cutter. Brush top of each round with melted butter. Place one biscuit on top of another, making double biscuits. Cover; let rise about 1 hour until light and doubled. Bake in 375° oven for 12 to 15 minutes. Yields 18 biscuits.
Combine all ingredients. Chill dough. Shape into 1-inch balls and roll in sugar. Bake at 375° for 8 to 10 minutes. Cook just until edges are set to get nice chewy cookies. Makes 2 dozen.
Thaw hash browns. Combine sour cream, soup and 1/2 cup butter. Add salt, onion and cheese; mix well. Add potatoes. Place mixture in a 9 x 13-inch pan (baking dish). Combine 1/4 cup butter and corn flakes; sprinkle on top of mixture. Bake at 350° for 50 minutes or until golden brown.
Fry egg; toast bread slices. Add mayonnaise. Put egg and cheese on bread. Put in microwave 10 seconds. Great sandwich.
Cook the cider over medium heat until it boils. Boil 15 minutes. Peel and core the apples. Cut into small pieces. Add apples to boiling cider. Cover. Cook apples over low heat until tender, about 1 hour. Stir often. When apples are tender, remove pot from heat. Mash apples with a potato masher. Stir in the honey, cinnamon, cloves and allspice. Cook the apple mixture, uncovered, over low heat for 30 minutes or until thick. Cool for at least 15 minutes, then spoon into jars.
Mix sugar and oil, add eggs one at a time, beat well after each. Add cake mix and nectar. Cook at 325° for 1 hour in greased stem pan. When cake cools turn out on plate and add the following glaze; 1/3 c. lemon juice, 1 1/2 - 2 c. powdered sugar. Heat until smooth and pour over cake while hot. Prick cake with fork before pouring glaze on cake.
In large saucepan, cover chicken with water and boil until chicken is fully cooked. Remove chicken from broth and debone chicken. Place deboned chicken back in broth along with 2 cans cream of chicken soup and 1 can Ro-Tel tomatoes. Bring to a boil. Turn down to medium heat. Cut cheese into pieces and add to mixture, stirring constantly, so the cheese doesn't scorch. When this is melted and mixed, add package of noodles and cook until tender.
Mix sugar, salt and cornstarch. Add quart of milk and mix thoroughly. Heat just to boiling. Beat egg yolks; add 1 cup hot mixture. Add egg mixture to milk and bring to a boil. Remove from heat. Add vanilla, Pet milk and cream. Beat egg whites until stiff and fold into milk mixture. Pour into a 1-gallon freezer container. Add remaining milk to fill can 3/4 full. Freeze as any ice cream.
Beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs and beat well. Beat in cocoa and flour. Add vanilla and combine. Fold in nuts. Drop by teaspoonfuls 2 inches apart on greased baking sheet. Bake at 350° for 12 minutes.
Peel and scrub potatoes clean. Cut into thin slices halfway through the potatoes. Place into baking dish. Sprinkle salt, butter and onions on top. Bake for 50 minutes at 425°. Remove and sprinkle cheese. Bake potatoes for another 7 to 10 minutes to golden brown.
Peel potatoes. Slice them like French fries. Lay in bottom of pan. Slice onion and spread slices over potatoes like little onion rings. Take butter, slice thin and layer over top of the potatoes and onions. Take garlic salt and sprinkle over the ingredients pretty heavily. Cover with aluminum foil. Bake at 400° for 1 hour.
Put olive oil in frying pan and heat on medium to medium-high. Add pork chops and crushed rosemary. Cook until done (nicely browned on outside).
Mix all juices and add Kool-Aid with 1 gallon water and syrup. Chill. When serving, add ginger ale. You may add sherbet also.
Mix contents. Marinate overnight. Bake in oven for 3 to 5 hours with oven door slightly ajar to let out moisture. Have oven at 200°.
Preheat oven to 350°. Lightly grease a 13 x 9-inch baking pan. Beat the sugar, margarine, eggs and vanilla until smooth. Add 1 cup of melted morsels; mix well. Add the flour, oats, baking powder, 1 cup morsels and the chopped nuts. Mix well; spread into pan. Bake for 25 to 30 minutes. Cool. Sprinkle with powdered sugar, if desired. Cut into bars.
Beat ingredients together until smooth. For each pancake, pour batter onto hot, greased griddle. Turn when top is bubbly and beginning to dry; brown other side. Makes 6 servings.
Stew chicken breasts. When chicken is done, cut into 1 inch cubes. Saute onions. Add chicken, sauteed onions, carrots and potatoes to "Japanese Stew mix" and cook until tender.
Mix all ingredients except zucchini until well blended. Add zucchini and stir until evenly distributed with mix. Bake in two 9 x 5-inch loaf pans which have been well-greased at 350° for 1 hour.
Beat eggs and sugar 8 to 10 minutes. Add and mix half and half, whipping cream, Eagle Brand milk, vanilla and salt. Pour in 1/2 gallon whole milk. Pour into ice cream freezer and freeze.
Brown beef and onion and drain. Mix chicken soup, enchilada sauce and peppers. Bring to a boil. In large casserole dish, layer meat sauce, tortilla chips and cheese. Bake at 350° until cheese is melted.
*Or use pickling spices, one half bow for listed mixture (remove crushed red pepper).
Place stew meat in casserole. Add frozen mixed vegetables. Pour tomato soup over. Bake at 250° for 5 hours, covered. Do not peek.
Preheat oven to 450°. Grease an 8-inch square baking pan; set aside. Break egg into bowl and beat. Add remaining ingredients and stir until blended. Pour into prepared pan. Bake 20 to 25 minutes until golden brown.
In large bowl, whisk pumpkin, milk, 3/4 cup maple syrup, eggs, flour, pumpkin pie spice and maple flavoring until blended. Pour filling into pie shell. Bake at 425° on lowest oven rack for 20 minutes. Reduce oven temperature to 375° and bake for additional 40 minutes or until knife inserted near the center comes out clean. Cover crust with foil, if needed, to prevent excess browning.
Melt butter in saucepan. Add cheeses and milk; cook until cheese melts. Mix flour and water until smooth. Add to milk mixture. Add spices and bread crumbs. Cook until thick. Combine macaroni and sauce. Pour into 9 x 13-inch pan and top with grated cheese and more bread crumbs if desired. Bake at 350° for 45 minutes to 1 hour until sides are brown.
Pack the clean cucumbers closely in a half-gallon jar. Sprinkle the chopped heads of dill through as the jar is packed. Add the salt, vinegar, garlic and spices and fill the jar with cold water. Screw on the cover. Leave for a few days where the jar may be shaken occasionally until the salt has dissolved. Do not use for 2 weeks.
Cover bottom of large iron skillet with oil. Add flour and brown lightly. Add chili powder. Mix and add water to make sauce. Dip both sides of corn tortillas in sauce. In each tortilla, add some onion and cheese. Roll and put in Pyrex baking dish. Top	with any remainder of cheese, onion and sauce. Bake at 300° until thoroughly heated and cheese is melted. Time of preparation: 30 minutes. Serves 12.
Saute onion and celery in oleo. Add remaining ingredients except cheese. Pour into casserole dish. Sprinkle cheese on top. Bake at 350° for 20 to 25 minutes.
Saute onions in butter in a large saucepan. Stir in next 7 ingredients. Spoon about 1/2 c. chicken mixture in the center of each tortilla. Roll up and place seam side down in greased pan. Combine remaining ingredients. Spoon over tortillas. Bake at 350° for 35 minutes.
Preheat oven to 375°. Beat the eggs and combine with the sugar, oil, vanilla and orange juice. Add flour until the mixture forms a dough. Add baking powder. Roll into a ball and chill one hour in refrigerator. Divide dough into thirds. Roll out 1/3 onto a floured cloth. Spread with jam and sprinkle on raisins, walnuts and cinnamon. Roll into a log shape and roll onto a greased cookie sheet. Repeat with the remaining 2/3 of dough. Sprinkle all three with cinnamon and bake for about 25 minutes.
Stir together lettuce, cucumber, yogurt and sesame seed; set aside. Combine meat, onion, garlic, salt, oregano, basil and rosemary; mix well. Shape into 6 thin patties, each 5 inches in diameter. Grill over medium coals (or broil 3 to 4 inches from heat source), to desired doneness, turning once (allow about 5 minutes total cooking time for medium). Split bread to make a pocket; place cooked meat patty inside. Spoon in lettuce mixture. Makes 6 servings.
Cream butter. Add sugar, eggs, spices and then the potatoes, flour and milk, a little at a time. Add nuts and currants. Roll or drop on greased cookie sheet. Bake in 350° oven for 15 minutes.
Place popcorn in large bowl or pan. Combine sugar, syrup, water and vinegar. Heat to boiling. Add cream of tartar; boil to soft ball stage (250°). Remove from fire. Add soda, oleo and vanilla. Pour over popcorn; stir and form into balls.
In small bowl, beat on medium speed the cheese, mayonnaise, onion and ketchup until fluffy. Add shrimp and beat on low speed. Refrigerate. Take out 10 minutes before serving. Serve with crackers.
Knead in a little flour before rolling out. Bake at 400° for 20 minutes.
Stir sugar, syrup, milk and butter over medium heat until sugar is dissolved. Cut chocolate into small pieces and stir in with others. Boil slowly. Add vanilla. Pour candy into lightly buttered tins. When firm, about 3 hours later, put on a board and cut into 3/4-inch squares.
Cook chicken, bone and dice. Combine chicken, all but 1 c. shredded cheese, green chilies, salt and pepper. Mix well. Place a large spoonful of mixture on each crepe; roll up. Arrange filled, rolled crepes in shallow baking dish (9 X 13) and top with remaining cheese. Pour cream over all. Cook at 325 degrees for 20-30 minutes or until thoroughly heated.
Saute onion and pepper in margarine. Add American cheese, chicken soup, mushrooms and pimentos. If too thick, thin with chicken stock. Layer noodles, chicken, chicken sauce and cottage cheese. Top with Parmesan cheese. Bake at 350° for 30 minutes.
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated. Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.
Mix first 4 ingredients and shape into balls. Refrigerate overnight. Melt the last 3 ingredients in a double boiler. Dip peanut butter balls into the mixture (use toothpicks and cover 3/4 of the way). Keep refrigerated. Makes 100 to 150. (Can make 1/2 recipe.)
Heat oven to 325°. In a large bowl combine popcorn, pretzels and corn twists. In a small saucepan over low heat, melt margarine; stir in lemon pepper, oregano, chili powder, garlic powder and onion powder. Pour magarine mixture over popcorn; stir gently to coat. Spread mixture in ungreased 15 x 10-inch jelly roll pan. Bake at 325° for 10 to 15 minutes, stirring once during baking. Makes 11 cups.
Cook lentils and drain. Cook rice according to package directions and drain. Mix lentils and rice. Add all other ingredients and toss. Refrigerate overnight or for several hours before serving. Serve on a bed of greens or as a side dish.
Combine flaked fish with crushed potato chips. Add soup diluted with milk. Bake in casserole until brown on top in 350° oven.
Melt margarine and marshmallows in saucepan, add food coloring. Quickly mix in corn flakes. Spoon out on wax paper or shape into wreaths. Use red hots for holly.
*If using uncooked chicken, spray saute pan with oil and brown the chicken. Add orange juice and peel. Cover pan and simmer on low heat about 5 minutes, until chicken is cooked. Cool and add to salad with juice. If using cooked chicken, add the orange juice and peel to dressing.
Mix cream cheese with mixer. Drain turkey or chicken and tear up with hands. Add a few diced onions and celery. Shape into a ball or loaf and cover with chopped pecans. Refrigerate overnight. Serve with Ritz crackers.
Melt butter or margarine in heavy saucepan over low heat. Blend in brown sugar and cream. Stirring constantly, bring to boiling and cook until sugar is completely dissolved, about 1 minute. Remove from heat and cool to lukewarm (110°). Gradually add the sifted confectioners sugar, beating until blended after each addition. If necessary, continue beating until thick enough to spread. Yields 1 1/2 cups.