HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease two 9 x 5 x 3-inch pans. Preheat oven to 350°. In medium bowl combine bananas, oats and milk; set aside. In large bowl cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add alternately with banana mixture to creamed mixture. Bake 1 hour.
Mix everything together, except Mozzarella cheese and buns or muffins. Refrigerate 2 hours before serving. Spread on buns or muffins. Top with cheese. Heat at 450° until cheese melts, 10 to 12 minutes.
Dissolve yeast and sugar in lukewarm water. Mix all ingredients together. Roll out. Cut desired number of biscuits and refrigerate remaining dough for later use. Bake at 450°. Dough can be rolled out and allowed to rise for a few hours before baking.
Beat eggs. Add sugar and oil, then pumpkin. Sift dry ingredients; add alternately with water. Add raisins and nuts. Bake in loaf pans for 1 hour at 350°.
Crumble beef and sausage into skillet with onion; saute until red color disappears. Drain off fat and season with salt to taste. Spread refried beans on greased 10 x 15-inch cookie sheet or jelly roll pan with sides. Top with meat mixture. Cover with chilies and sprinkle with cheese. Drizzle taco sauce over all. This may be covered and refrigerated at this point.
Preheat broiler. Line broiler pan with foil. Spray pan with nonfat butter spray. In blender, combine ginger, sugar, lime juice and soy sauce until smooth. Place salmon fillets on broiler pan; brush fillets with glaze. Broil 4 inches from heat for 5 minutes. Turn fillets over and brush with remaining glaze; broil 5 minutes longer, until fish flakes easily with fork.
Dissolve Jell-O and Sweet 'N Low in hot water. Add lemon juice, pineapple juice and water. Let set. Stir in fruits and celery and pour into mold. One-eighth of mold equals 1 fruit.
Melt the peanut butter, chocolate chips and oleo or butter. Pour over cereal in a large bowl. Stir until cereal is well coated. Let cool. Stir in the 10x sugar until coated. Best if refrigerated!
Mix ingredients; spread in pie plate and cook for 30 minutes at 350° or until cheese is melted and bubbly. Serve with wheat crackers.
Remove 6 large outer leaves from cabbage and blanch in boiling water until tender, about 3-6 minutes. Place in cold water to stop cooking. With a sharp paring knife, slice off the thickest part of the stems of the leaves. Reserve. Cook rice uncovered in a good amount of water until tender. Drain and reserve. Heat 1 1/2 Tbsp. of the butter in a saute pan. Add the chopped onion and cook covered until tender but not browned. Add the spinach, season with salt and cook covered until wilted. For the stuffing: In a large bowl, combine the rice, cream and the bread crumbs. Mix in the spinach mixture. Let cool.
Combine dry ingredients in large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened (do not beat). Stir in vanilla, pineapple, nuts and bananas. Spoon into three 9-inch well-greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes. Remove and cool completely. Frost each layer with Cream Cheese Frosting.
Cream sugar, egg or yolks and shortening; add and blend flour, cinnamon, salt, baking powder, soda, applesauce, raisins and walnuts. Bake in a greased and floured 8 x 8 x 2-inch pan at 350° for 30 to 35 minutes. Best if baked in tube pan.
Mix all ingredients and form into balls the size of a hickory nut. Dip in sugar. Place on a nonstick cookie sheet. Bake in moderate oven at 350° for about 12 to 15 minutes. Watch closely because they can burn easily.
Partly cook carrots; add meatballs, (brown meatballs if desired), lima beans, soup and water to skillet. Stir lightly to combine. Cook slowly for 20 to 30 minutes, stirring occasionally. Mixed vegetables may be used instead of carrots and limas.
Cut several slices of bacon into small pieces and fry. Then add the rest of the ingredients and bring to a boil and cook about 2 minutes or until it thickens.
Cook onion and bell pepper. Brown hamburger meat. Mix together. Add cream of mushroom soup. Mix well. Cook egg noodles. Drain. Mix with other ingredients. Cook in microwave for 10 minutes. Serve with corn bread.
Put flour in bowl. Add salt and pepper. Cover pork chops. Fry until done. Remove chops and place in baking pan. Pour cream of mushroom soup and cream of celery soup over cooked pork chops. Bake for 45 to 50 minutes at 325°. Cover chops while baking.
Heat oven to 425°. Sift flour, corn meal, sugar, salt and baking powder together. Stir in milk, egg and melted shortening. Pour into a greased 8 x 8-inch pan. Bake for 25 to 30 minutes.
Arrange crackers one layer deep in an ungreased 15 x 10-inch jelly roll pan. Place butter and sugar in a saucepan and bring to a boil, stirring constantly. Boil 2 minutes. Stir in nuts; mix well. Spread mixture over the graham crackers. Bake for 10 minutes in a 350° oven. Remove from oven and let set 2 minutes. While still warm, cut into 48 squares. Store in coffee can.
Mix peanut butter and marshmallow cream together. Cook sugar and milk to a soft ball stage. Pour hot mixture over peanut butter mix. Beat and pour into buttered pans. Let cool and cut into squares.
Drain corn. Melt margarine and combine with cream cheese until creamy. Stir in garlic salt and sugar. Add drained corn. Bake at 350° for 45 minutes.
Mix together ingredients. Pour into baking dish; top with 1 stack Ritz crackers (crushed). Drizzle 1 stick melted butter on top. Bake at 350° for 30 minutes.
In a large skillet, saute mushrooms and onion in oil until tender. Stir in flour, Italian seasoning, bouillon, salt and pepper until smooth. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in spaghetti, ham and peas; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.
Cut corn off cob; 2/3 the depth of kernel. Add yolks; blend together. Sift flour, baking powder, salt and pepper. Stir into corn and egg mixture; blend well. Gently fold in egg whites. Drop by spoonful on hot greased griddle. Fry until brown; turn and brown other side.
1. Brown beef cubes in hot oil in a large kettle; drain well. Add remaining ingredients, stir well. 2. Add boiling water until mixture is covered. Continue heating with kettle covered until meat and potatoes are tender. Add additional seasonings as desired. Serve to your boss.
Fry hamburger meat, onions and garlic. Add spices and tomato juice and simmer 30 minutes. Then add cooked beans and water to desired consistency.
Dissolve Jell-O in 1 cup boiling water. Drain fruit for 1 cup cold liquid and add to Jell-O mixture. Add drained fruit when Jell-O has become slightly thickened. Gently fold in whipped cream and nuts.
Mix all ingredients and put in 9 x 12-inch pan. Freeze. Take out of freezer 1 hour before serving. Cut into squares to serve.
Cook sugar, syrup and water to 275° on candy thermometer. Meanwhile, in large bowl on high speed, beat egg whites with salt until it peaks. Add hot syrup mixture slowly to beaten egg whites and vanilla. Beat until thick enough to swirl off a spoon onto wax paper. Let stand until hard.
Core apple, leaving approximately a 1-inch hole 3/4 the way through the apple. Pack hole tight with brown sugar and cinnamon mixture. Wrap apple with aluminum foil. Use approximately a 12-inch square piece. Twist excess foil at top of apple, leaving a tear drop shape. Curl top of foil like a hook. Place apple into coals for approximately 10 to 15 minutes. Use hook on top to remove with a stick, open and enjoy! This is a great dessert after a foil meal!
Dissolve the orange Jell-O in 2 cups hot water and add frozen orange juice. Let cool. Add crushed pineapple and Mandarin orange segments (drained). Pour into a flat dish. Let set.
Mix all ingredients. Add pretzel pieces. Stir well until pretzels are coated. Microwave for 6 minutes; stir every two minutes.
Combine soy sauce, garlic, ginger, brown sugar, lemon juice, oil, onion and pepper. Place flank steak in container. Pour mixture over top and prick meat with fork. Cover and refrigerate 6 hours or overnight. Turn steak over several times. (The Tupperware marinade pan works great; just flip.)
Mix all ingredients together. Top with 1/4 package of saltine crackers which have been crushed. Dot with butter on top and bake in a 10-inch Pyrex dish for 30 minutes.
Melt caramels and cream cheese together in double boiler, stirring frequently. Pour into heated fondue pot. Serve with fresh fruit wedges.
Cream sugar and butter until light and fluffy. Add beaten egg. Sift in flour and baking powder. Add mashed bananas. Bake in loaf pan for about 50 minutes at 350°. Makes 1 loaf. Check for doneness by inserting toothpick. Enjoy!
Blend together sour cream, Cool Whip, sugar, lemon juice and vanilla. After it is all mixed together, add the fruit and nuts. Place in a 4 1/2 cup ring mold and freeze several hours or overnight. Take out of freezer 45 minutes before serving. Can be tripled for a 13 x 9-inch dish.
Mix the first 6 ingredients as for pie crust. Sift flour, sugar and salt together into bowl. Cut in shortening, using pastry blender or 2 knives. Using fork, beat egg yolk in cup; add enough milk to make 2/3 cup in all. Mix lightly with dry ingredients. Divide in half. Roll out to fit onto a cookie sheet. Cover this pastry with 1 cup crushed corn flakes, then a thick layer of thinly sliced apples.
Thoroughly mix 1/2 dozen children with 1 to 2 dogs (puppies if available); pour on large grassy field. Cover with blue sky. When nicely browned, remove from heat and cool in warm bath. When dry, serve with milk and fresh baked cookies.
Crust: Mix and pat crumbs, butter and powdered sugar in a 9 or 10-inch pan. Bake for 10 minutes at 325°.
Cook raisins with the margarine in about 3 cups of water until tender. Mix cornstarch in 1/4 cup cold water; add to raisins to thicken them. If this is not enough to thicken, add a little more. Add remaining ingredients; bring to a boil. Let mixture cool. Pour into bottom crust. Top with remaining crust. Slash crust and brush with margarine. Cook until crust is brown at 375°.
Cream shortening; add sugar, eggs, pumpkin, water and dry ingredients. Pour into greased 9 x 5-inch pans. Bake in moderate oven for 1 hour.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch baking pan. In a large bowl, combine butter, egg and vanilla. Beat until well blended. Add the oats and flour, stirring until well mixed. Stir in the raisins, almonds, dates and chocolate chips. Spread butter evenly in the prepared pan and sprinkle with bran. Bake for 25 minutes. Cool in pan before cutting into squares.
Brown noodles and almonds in butter (takes about 10 minutes). Combine noodles, almonds, cabbage (chopped), and onions (chopped) in bowl and refrigerate.
Fry rice with 1/2 stick of butter. Bring to boil soup, broth and bouillon cube. Brown pork chops. In a large casserole dish, put in rice; layer pork chops, then pour soup mixture over it. Bake at 350° for 30 to 45 minutes.
Mix sugar, salt and flour in a medium saucepan. Add vinegar and water. Cook until thick and add butter. Add 2 cups sliced or julienned cooked beets to prepared sauce and heat. Serves 4 to 6.
Combine all ingredients, except catsup and water. Mix well and shape into small balls. Place in baking dish and cover with catsup and water mixture. Cover and bake at 350° for 1 hour. Uncover last 15 minutes.
Combine milk, cottage cheese and cornstarch in container of food processor or electric blender. Top with cover and process until smooth. Transfer milk mixture to a medium nonstick skillet. Place over medium heat. Add 1/4 cup Parmesan cheese, salt, pepper and nutmeg, stirring well until cheese melts; set aside. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add ham and garlic; saute 2 minutes. Stir in peas and saute 2 minutes. Remove from heat and stir in reserved milk mixture; set aside. Cook fettucine and spinach fettucine according to package directions, omitting salt and fat. Drain. Place in a large bowl; pour ham mixture over pasta, tossing until well combined. Sprinkle with remaining 1/4 cup Parmesan cheese. Serve immediately. Yields 12 servings. Contains 118 calories per 1/2-cup serving.
Layer sliced bananas and vanilla wafers in serving bowl. Break eggs in boiler; add salt and sugar. Heat milk and pour in with dry ingredients and eggs. Heat over medium heat and stir until thick. While still hot, pour over bananas and vanilla wafers.
In a 2-quart microwaveproof bowl, combine all ingredients, except broccoli. Stir until cornstarch is dissolved. Add broccoli. Cover with plastic wrap. Cook on 70 for 13 to 14 minutes, or until broccoli is fork-tender. Stir once during cooking time. Let stand 3 minutes before serving. Garnish with small raw broccoli florets.
Mix Eagle Brand milk and lemon juice together. Mix together pineapple, milk, and lemon juice. Add pecans and Cool Whip. Mix all together. Pour into the 2 crusts. Put plastic cover over each and freeze until ready to use.
Make sure veal cutlet is a light pink in color, the color of pork is what your looking for. Prepare a batter with flour and eggs. Don't season with salt, since the ham is salty, may use a little pepper. Place the cheese and ham of top of the cutlet. Coat lightly with the batter, place in breadcrumbs, press both sides firmly into crumbs. Sauces should be mixed together and kept hot (double boil is safer). You can prepare cutlets 2-3 hours before serving. In a thick bottomed skillet over moderate heat saute cutlet in olive oil browning both sides. If one side is taking more than 3 minutes, increase the heat a little. Serve with hot sauce under the veal and a sprig of parsley on top.
In medium size pot, brown the onion in the oleo. Add the ketchup, water and brown sugar. Simmer 1/2 hour. Add chipped ham. Stir until well mixed. Simmer for 15 to 20 minutes.
Mix lemonade, sugar, Eagle Brand milk and enough milk to fill can. Pour into freezer. Can substitute juice of 9 lemons for can of frozen lemonade.
Drain the pears, peaches and pineapple. Put fruit mixture into a large bowl. Add strawberries and juice. Sprinkle with dry pudding mix. Let set several hours before serving. Refrigerate leftovers.
Preheat oven to 375°. Mix Ricotta, Mozzarella, bread crumbs, salt, parsley and egg. Boil lasagna as directed (on box). Cut cooked lasagna strips in half. Spoon portion of cheese mix onto each strip and roll macaroni. Pour 1/2 meat sauce in a 9 x 13-inch pan and arrange manicotti in single layer over sauce. Top manicotti with remaining sauce and sprinkle with Parmesan cheese. Bake at 375° for 15 minutes. Serves 4 to 6.
Mix and bring to a boil. Add drained squash and bring again to a boil. Pack in hot jars.
In a Dutch oven cook cabbage wedges in a small amount of salted water until tender (about 12 minutes). Drain and place wedges in a 13 x 9-inch baking dish. In a saucepan, cook green pepper and onion in butter until tender but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until mixture thickens and bubbles. Pour over cabbage and bake at 375° for 20 minutes. Mix mayonnaise, chili sauce and cheese. Spoon over wedges and bake 5 more minutes. Makes 8 servings.
Combine all ingredients except biscuits and mix well. Separate biscuits into 3 layers and place on ungreased cookie sheet. Spoon crab mixture and press down lightly with a fork to near edge of biscuit. Bake at 400° for 10 to 12 minutes until golden brown. Serves 36 appetizers.
Put all ingredients in blender. Pour into 5 ounce paper cups and place a popsicle stick in middle and freeze.
Cook squash tender-crisp; drain. Add next 5 ingredients; stir gently to combine. Melt butter; toss with stuffing mix. Reserve 1/2 cup. Press 1 1/2 cups mix on bottom of 2-quart casserole. Pour squash mixture over and sprinkle the reserved crumbs over. Bake 30 to 40 minutes in 350° oven until browned on top.
In a large baking dish, arrange potatoes and carrots in layers with flour, butter and onion. Brown pork chops and lay on top of the other mixture. Pour soup over top and bake at 375° for 45 minutes to 1 hour.
Brown meat and onions slowly until done. Drain. Boil spaghetti until done; drain. Put tomatoes into meat and cook, then add corn. Stir in the peas last. Mix the meat and vegetable mix into the spaghetti. Pour 1/2 of the mixture into a casserole dish. Add a layer of cheese, then pour the rest of the mixture into the casserole. Top with another layer of cheese. Warm until the cheese melts and serve.
Mix all ingredients. Heat over low heat about 15 minutes. Pour over browned meat and cook in moderate oven for 1 hour or until meat is done.
Dissolve yeast in warm water; add sugar, shortening, egg and flour. Mix well and put into greased muffin tins. Bake at 425° for 20 minutes. Makes 2 dozen.
For starter, combine potato flakes, sugar and 1 cup water. Leave 1 cup starter out all day. That evening, put the cup of starter in a large bowl. Add oil, 1 1/2 cups warm water and salt. Let set out all night. The next morning, add bread flour and work up with hands; form round ball. Let rise all day until double in size. Pull apart to make two loaves. Put in greased pan and let rise one to two hours or until doubled. Cook at 350° for one hour then let cool.
Cream butter and peanut butter. Add sugars. Beat egg slightly and add to mixture. Sift dry ingredients together and add. Add vanilla. Drop by teaspoons onto greased cookie sheet. Press with fork. Bake at 350° for about 10 minutes.
Grease bottom and sides of 9-inch square baking pan. Melt butterscotch pieces and butter in heavy saucepan over medium heat, stirring constantly. Remove from heat and cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and 1 egg to butterscotch mixture. Mix well. Fold into butterscotch batter just until combined the marshmallows, chocolate chips and chopped nuts. Bake at 350° for 20 to 25 minutes. Do not overbake. Center will be jiggly but becomes firm upon cooling. Makes 12 to 18 brownies.
Melt butter in a pan. Put sandwich in the pan and put cheese in the middle and butter on the bread. Flip sandwich over when it is brown.
While heating chili, add cream cheese and blend thoroughly. Top with shredded cheese and serve with your favorite chip.
Cut butter and cheese into flour. Add pepper. Form into small balls around olives and seal. Let stand in refrigerator overnight. Bake in a 400° oven for 15 minutes or until brown. Yields 4 dozen.
Put ground meat in buttered casserole; do not pack. Sprinkle onion soup mix and chopped onion and cover with layer of sliced potatoes. Sprinkle with brown seasoning. Mix together canned soups and pour on top of potato layer. Bake at 325° for 2 hours.
Place biscuits on baking sheet separately. Put a little sauce on each biscuit, then your favorite toppings and finally the cheese. Bake in a 375° oven. They are done when slightly brown on bottom and edges.
Combine 2 cups flour, sugar, salt, yeast, oregano and basil. Heat milk and butter to 120° to 130°. Gradually add hot mixture to flour, beating 2 minutes with electric mixer. Add 1 cup flour, potatoes, eggs and cheese. Beat 2 more minutes. Stir in enough flour to make a soft dough. Turn dough on a floured surface and knead 8 to 10 minutes. Shape into a ball and place in greased bowl. Cover and let rise until almost doubled. Punch dough down and divide in half. Roll into 10 to 12 inch lengths and place on greased cookie sheet. Brush with melted butter. Let rise until almost double in size. Bake at 375° for 25 to 30 minutes. Brush with melted butter.
In a large mixing bowl, beat the butter, margarine or shortening for 30 seconds. Add the sugars and egg. Beat until combined. Stir together the flour, baking powder, baking soda and spices. Add flour mixture alternately with applesauce to butter mixture. Stir in raisins and nuts. Turn batter into a greased 13 x 9 x 2-inch baking pan, spreading evenly. Bake in a 350° oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack. Prepare the Cream Cheese Frosting. Spread over the cake. Serves 12.
Saute onion in margarine until almost tender, but not brown. Add celery and carrots and stir for 3 or 4 minutes over low heat. Add everything else except barley. Bring to a boil and then turn to medium-low heat and cook until vegetables are almost tender. Add barley. Bring to a boil and cook 15 to 20 minutes.
Place butter, water, whiskey and orange rind in a saucepan; bring to a boil. Add flour and salt. Keep stirring until mixture leaves sides of pan. Remove from stove. Add 1 egg at a time, beating thoroughly. Drop by tablespoon into hot oil and fry in a deep saucepan. Do not overcrowd. Cook until golden brown. Drain on paper towels. Toss in large bowl with honey. Arrange on platter. Sprinkle with powdered sugar.
Melt cheese in top of double boiler. Add sausage and Bisquick. Stir until completely mixed. Roll into small balls and place on cookie sheet. Bake at 325 degrees for about 20 minutes or until nicely browned.
Fry bacon and drain. Brown ground beef and drain. Add sugar, catsup, mustard, vinegar and Worcestershire sauce to the three cans of beans (undrained). Mix all together. Bake 1 hour at 300°.
In a large bowl or dishpan, cream together first 4 ingredients. Stir in soda, salt, baking powder and flour. Add remaining ingredients. Drop by teaspoonful onto cookie sheet. Bake at 325° for 8 to 10 minutes for soft cookies, 11 to 12 minutes for crisp cookies.
Mix all ingredients and add vanilla wafers. Bake in well-greased tube pan at 325° for 1 1/2 hours.
Brown the ground beef and onions together, then drain. Mix all together and bake at 300°, uncovered, for 1 1/2 to 2 hours.
Cut each potato into wedges crosswise. Place in a glass baking dish (13 x 9 x 2-inches). Mix the remaining ingredients together and pour over potatoes making sure all are covered with sauce. Bake, uncovered, for 1 hour in a 350° oven.
Mix all ingredients together; toss lightly. Serve immediately. Yields 6 servings.
Combine first four items; mix well. Heat slowly to bubbling, not boiling. Serve over noodles; garnish with parsley.
Cut beef into cubes, brown in Dutch oven in a small amount of oil; drain. Add the seasoning mix then cover with enough water to cover the beef. Simmer until tender. Add enough water to cook the noodles, bring to a boil. Add the noodles. Cook until noodles are just done. Mix beef mixture with noodles or serve over the noodles. Can be increased for a large crowd. Large pasta shells can be substituted for noodles.
Beat butter (oleo), sugar and egg for 30 seconds. Add milk and vanilla. Beat well. Combine flour, soda, spices and salt. Add to beaten ingredients. Add raisins and nuts. Grease cookie sheet. Bake at 375° for 10 to 12 minutes.
Heat sugar in water until sugar dissolves; set aside. Mix eggs, salt and chocolate chips in blender. Add the sugar mixture slowly and blend until thick. Cool. Add cognac and Kahlua. Fold half of the cream into chocolate mixture. Chill several hours in small wine glasses. Top with remaining whipped cream and slivered almonds before serving. Serves 6.
Cook hamburger in skillet; drain off grease. Add onions and celery; cook slightly. Add all other ingredients and boil about five minutes.
Mix dry ingredients first. Gradually add liquids to dry ingredients. Add butter last. Mix slowly from the bottom so that it won't be so lumpy. Grease two 9 x 13-inch pans. Use half of the recipe for one pan. Bake at 350° for 1 hour.
Combine sugar, flour and salt; stir in next 3 ingredients. Cook and stir until mixture thickens and bubbles. Cook and stir 2 minutes. Stir in eggs and cook 2 minutes longer. Pour into pie crust. Top with whipped topping.
Brown chuck onions, and peppers in a large skillet; drain. Mix with pasta sauce and simmer for 20 minutes. Add spaghetti parmesan, pepperoni, grated cheddar, and granulated garlic to skillet mixture. Place in a casserole dish and bake at 350 degrees for 30 minutes, until hot and bubbly.
Combine dry ingredients; make a well in the middle. Add wet ingredients; mix until well moistened. Place bacon in bottom of large cast-iron skillet or a 13 x 9 x 2-inch pan. Pour mixture over bacon. Bake at 400° for 20 minutes, or until golden brown.