HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a medium bowl, blend butter and sugar. Add beaten egg and beat until smooth. Sift together flour, baking powder, salt and soda. Add to creamed mixture all at once. Mix with spoon until flour is absorbed. Fold in bananas, cranberries and walnuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake 65 to 70 minutes or until cake tester comes out clean. Cool slightly. Remove from pan. Can be frozen up to 2 months.
Coarsely shred potatoes and onions into a large bowl with cold water. In colander, drain. Wrap in towel; squeeze to remove water. In same bowl, beat eggs. Add potatoes, onions, flour, salt, pepper and nutmeg; mix well. Put salad oil in a large skillet over medium heat until hot. Drop mixture by large spoonfuls; flatten with pancake turner. Cook until golden brown, turn over and brown other side.
Cook steak in pan until tender. Pour all ingredients into pot with steak until vegetables are tender. Thicken with corn starch or flour.
Place pork roast in crock-pot or slow cooker. Cover and cook on low approximately 8 hours until done. Pour out liquid. Allow roast to cool and remove all visible fat. Tear or cut roast into strips. Put back in crock-pot with the sauce and cook until hot.
Cut oranges into halves; squeeze, reserving 1/4 cup juice. Carefully remove pulp from orange shells. Make scalloped design on edges of orange shells, using small end of melon baller.
Score the ham, making diamond shapes 1/2-inch deep. Place on rack in a well-greased foil roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves and mustard. Pour over ham. Bake, uncovered, at 350° for 2 hours, basting with pan juices. Add additional water to pan if necessary.
Mix margarine, flour and pecans with fork and press in 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Cool. Combine sugar, cream cheese and 1 cup Cool Whip in a bowl; spread over crust. Mix pudding and milk. Allow to set. Spread over cheese layer. Top with remaining Cool Whip. (Pecans may be sprinkled over the top.) Refrigerate at least a few hours.
Cook carrots in boiling water until just tender, not mushy. Drain. Place carrots in a large bowl with the onion and green pepper. In a saucepan mix together the soup, sugar, salad oil, vinegar, Worcestershire sauce, celery or caraway seed, mustard, salt and pepper to taste. Heat until sugar is dissolved and all is smooth. Pour the hot mixture over the carrot mixture in the bowl. Cover well and refrigerate at least 12 hours.
Cut crescent roll into three pieces. Place wiener in crescent roll and roll crescent around the wiener. Bake until golden brown.
Melt the chocolate bars in the microwave for about 1 minute. Fold melted chocolate into Cool Whip; do not beat or blend it completely together! You should still be able to see spots of just chocolate and just Cool Whip so that there will be pieces of chocolate in it. Pour into pre-baked pie shell and freeze for at least 4 to 5 hours.
Cook flour and milk until it resembles thick paste. Cool. Add remaining ingredients and beat at high speed until fluffy, like whipped cream.
Combine flour, soda and salt; stir in oats and brown sugar. Add margarine and pat mixture in bottom of ungreased 11 x 7-inch baking pan. Bake at 350° for 10 minutes. While bottom is baking, prepare brownie mix. Spread batter over crunchy layer. Return to oven and bake until brownies are done, approximately 40 minutes. Frost when brownies are cool.
Trim fat from steak and chicken; cut into 2-inch cubes. Shake remaining ingredients in covered container. Pour over meat; cover and refrigerate several hours or overnight. Turn several times. Thread meat on skewer with choice of vegetables (i.e. cherry tomatoes, mushrooms or onions). Grill 15 to 20 minutes for medium.
Preheat oven to 400 degree. Combine all ingredients. Pour into greased and floured 9 x 13 inch baking dish. Bake for 15 minutes. Turn temperature down to 325 degrees and bake for 45 minutes.
Beat the mustard, celery seed, sugar, vinegar, pepper, salt and evaporated milk together. Mix with grated cabbage and apple.
Combine cream cheese, margarine, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each. Sift together 2 cups flour and baking powder. Gradually add to cream cheese mixture; mix well. Toss remaining flour with cherries and pecans. Fold into batter. Grease 10-inch tube or fluted tube pan or 9-inch spring-form pan with ring insert. Sprinkle with finely chopped pecans. Pour batter into pan. Bake at 325° for 1 hour and 10 minutes. Cool 5 minutes. Remove from pan. Cool. Glaze with combined powdered sugar and milk. Garnish with additional pecan halves and maraschino cherry halves, if desired.
Dissolve Jell-O in 1 cup hot water. Save juice from drained pineapple. If, when ready to use the juice, it doesn't quite come to a full cup, add a little water to make up the difference. While Jell-O is cooling, mix remaining ingredients thoroughly. Add to Jell-O mix; pour into mold. Serves 10.
Mix dry ingredients together. Add milk and make a smooth batter. Pour into greased loaf pan(s) until batter reaches 2/3 of the way up the side of the pan. Bake at 325° for 45 minutes or until toothpick inserted in middle of bread comes out clean. (No fat and easy!)
Cook chicken breasts and cut up in small pieces. Mix cream chicken soup and sour cream in with chicken. Put in a casserole dish. Put crushed Ritz crackers in with 1 stick melted butter and pour on top. Bake at 350° for 30 minutes.
Mix all ingredients, except stock, and saute in heavy frying pan until rice turns yellowish, stirring frequently. Add stock and bake in tightly covered casserole for 2 hours at 325°.
Place sliced tomatoes in a large flat serving dish. Mix the remaining ingredients together and pour over tomatoes. Cover and refrigerate at least 6 hours.
Mix together. Serve in tree-shaped pan. Decorate with cherry tomatoes, parsley and lemon star. Makes a great holiday party appetizer. Serve on crackers.
Brown and drain ground chuck and onion. Mix all ingredients together. Cook in crock pot on low 6 to 8 hours. Serve with corn bread or corn chips.
Keep all ingredients cold until ready to make. Mix all ingredients together. Sherbet will float. Garnish unmelted sherbet with a lemon and parsley.
Mix the above together. Add 1 teaspoon mixture to each egg roll wrapper. Fry in oil until lightly brown.
Drain, skin and debone salmon (only use pink meat of salmon). In a large saucepan saute diced onion in melted margarine until tender. Stir in salmon and milk. Heat over medium heat until hot.
Spread rolls into jelly roll pan. Bake according to directions on package. Let cool. Mix cream cheese, mayonnaise and Hidden Valley mix. Spread over baked rolls. Chop vegetables. Sprinkle over top of cream cheese mixture. (Use broccoli, cauliflower, green pepper, onion and carrots.) Sprinkle 8 ounce package Cheddar cheese over top. Cut into squares. Refrigerate.
Preheat oven to 350°. Cook noodles as package directs. Drain. Add butter. Beat eggs well. Gradually add sugar; then vanilla, raisins and cinnamon. Mix with noodles. Bake in buttered casserole, covered, about 40 minutes. Makes 6 to 8 servings. Serve hot or cold.
Combine 1 1/2 cups of sugar, cornstarch, flour and salt in medium saucepan. Gradually stir in boiling water. Cook and stir over medium heat until mixture comes to a boil and is thick and clear. Stir a little of this hot mixture into the beaten egg yolks. Return to saucepan; cook and stir for 2 minutes longer. Remove from heat. Add butter, lemon peel and lemon juice. Pour into cooled, baked 9-inch pie shell.
Bring sugar and syrup to a boil in a small size saucepan. Add peanut butter and mix well. Stir in corn flakes. Drop with a spoon onto wax paper or dump into a cake pan.
Combine sugar, oil and eggs. Beat well. Add zucchini and vanilla. Sift dry ingredients and add to creamed mixture. Blend well and add nuts. Pour into greased and floured loaf pans (2 pans). Bake at 325° for 1 hour.
Cook bacon in quart casserole on high 6 to 7 minutes or until crisp. Remove bacon. Place onion in bacon pot and cook 2 to 3 minutes on High. Add remaining ingredients and mix lightly. Cook on High 12 to 15 minutes.
Combine first 6 ingredients well. Sprinkle chilies and half of cheese into mix. Pour into greased baking dish and sprinkle the rest of the cheese on top. Bake at 400° for 45 minutes. Cool 10 minutes and cut into squares.
Put all together in one bowl and mix. Bake at 350° for 40 to 50 minutes. Makes 2 loaves.
Roll dough and place on a well greased pizza pan sprinkled with corn meal. Bake at 350° until browned. Mix hamburger meat, onions, salsa and green chilies. Spread over crust and top with cheese. Bake until cheese is melted. Top with lettuce and tomato.
Place in a 1-quart casserole dish. Sprinkle paprika on top. Bake at 350° for 45 minutes. Cover with foil until last 10 minutes. This freezes well.
Melt butter; saute onion on low heat. Beat flour into mixture. Add salt and pepper. Add milk, stirring constantly until smooth. Add cheese chunks; stir until smooth. Place drained carrots in a large, glass baking bowl. Pour cheese mixture over carrots and stir. Sprinkle a few parsley flakes over casserole. Bake at 300° for 1 hour.
Place ham slices in shallow baking pan. Arrange pineapple slices on top. Sprinkle with brown sugar. Bake, uncovered, in 325° oven for 45 to 60 minutes. Serves 6.
Mix all ingredients. Bake in covered 3-quart casserole at 275° for 4 to 5 hours, until meat is tender. Serves 6.
Start mixer and leave running. Combine ingredients in order. Bake in ungreased tube pan at 350° for 1 hour and 20 minutes or until toothpick comes out clean.
Work with your fingers until crumbly, Spread over apples, bake 30 minutes at 350°. Serve hot with cream.
Cook onions in butter until transparent. Add all vegies, chicken stock and chicken. Add salt and pepper. Simmer 1/2 hour until potatoes are tender.
Combine zucchini and salt in colander. Let stand 15 minutes and drain, squeezing out excess liquid with the back of a spoon. Combine with remaining ingredients, except oil. Drop by teaspoonful into hot oil.
Batter with corn meal and flour mixed. Fry in 10-inch skillet until brown and tender.
Spread softened ice cream over the cookie layer. Freeze again. Spread fudge ice cream topping over frozen ice cream layer. Freeze again. Spread Cool Whip over chocolate layer. Put in freezer until ready to serve and enjoy.
Preheat oven to 325°. In large bowl, cream together oil, sugar, eggs and vanilla. In separate bowl, have dry ingredients sifted together. Add dry ingredients slowly to creamed mixture, blending constantly. Stir batter until smooth, then add apples and nuts. Continue mixing until apples and nuts are completely blended into batter. Pour batter into Bundt cake pan and bake for 50 minutes. Cool slightly before icing.
Dissolve jello in hot water. Add pineapple, strawberries, bananas and walnuts. Pour 1/2 of mixture in pan until jello sets then spread with sour cream. Spread other 1/2 of mixture on top.
Combine all ingredients, adding muffin mix last. Bake at 400° for 25 minutes. Makes 18 muffins.
Dice potatoes. Put potatoes in water and salt. Boil until done. Pour off water and let cool. Add eggs, pickles, mustard and mayonnaise. Mix well and serve hot or cold.
Pour soups and milk in a 2-quart saucepan and stir over medium heat until blended. Add shrimp and seasonings. Stir and heat until bubbly.
Mix margarine, sugar and milk; boil for 6 minutes. Add marshmallow cream, chocolate chips and nuts. Pour into a buttered dish.
Cook macaroni; drain. Cook in frypan the meat, celery, onions, green pepper and all other ingredients. Mix together. Put 1/2 ingredients in baking dish, then 1 package cheese; place other 1/2 ingredients on top, then other package cheese. Bake at 350° for 1/2 to 3/4 hour.
In mixing bowl, beat margarine, peanut butter and both sugars until creamy. Add egg and vanilla. Beat well. In another bowl combine flour and soda. Add to peanut butter batter and mix well. Place in greased miniature muffin pans by teaspoonfuls. Bake at 350° about 10 minutes. Remove from oven and immediately push 1 peanut butter cup into each muffin cup. Cool in refrigerator until shine disappears from chocolate. Gently lift out of pan with knife. Yields approximately 24.
Dry fish. Combine flour and garlic salt and set aside. Blend egg and milk; set aside. Combine crumbs, cheese and parsley. Coat fillets in flour, then egg, then crumbs. Fry over medium heat in 1/4 cup oil for 4 to 5 minutes per side. Drain on paper towel. Makes 3 to 4 servings.
Wash and cut up squash. Boil until tender; drain and mash. Add all ingredients except 1/2 of butter. Pour mixture in baking dish; spread remaining butter over top. Sprinkle top with bread crumbs. Bake at 375° approximately 1 hour or until brown on top.
Cream butter and sugar. Add rest of ingredients. Roll in small balls. Place on greased cookie sheet. Bake at 300° for 30 minutes. After cooling, roll in confectioners sugar or put sugar in Baggie and shake cookies.
Cook potatoes; drain and cool slightly. Slice potatoes in large bowl. In small bowl, combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate.
Preheat oven to 350°. Mix first 4 ingredients and press into an ungreased 9 x 13-inch pan. Mix the last 3 ingredients and pour over the cake dough. Bake at 350° for 35 to 40 minutes.
Mix the cake mix according to package directions. Bake on a cookie sheet pan (12 x 17 or 12 x 18-inch). Let cake cool. Mix the pudding according to directions and whip until thick. Pour over cooled cake. Have the cream cheese at room temperature and mix with the pineapple. Whip. Pour over pudding layer. Spread the Cool Whip over the cake and sprinkle with coconut. Keep refrigerated.
Mix and press into a 9 x 13-inch microwave-safe dish. Cook at 70% power for 4 to 6 minutes. Cool.
In skillet heat oil and brown chops; set aside. Toss cabbage with parsley and brown sugar; place in baking dish. Top with potatoes and beans. Arrange chops on vegetables. Sprinkle with lemon pepper and apple juice. Cover and bake at 350° for 45 minutes. Combine crumbs and butter and sprinkle on top. Return to oven 5 minutes. Makes 2 servings.
Cook macaroni or noodles according to package directions. Drain well. Combine with corned beef, cheese, soup, milk and onion. Place in greased 2-quart casserole, top with buttered bread crumbs and bake at 375° for 1 hour. Serves 4-6.
In medium saucepan, combine sugar, gelatin and salt, stir in orange juice, water, egg yolks and lemon juice, blend well; cook and stir over medium heat until gelatin dissolves and mixture is slightly thickened. Remove from heat, stir in Galliano and vodka, chill until partly set. Beat egg whites to soft peaks, gradually add 1/4 cup sugar; beat until stiff peaks. Fold in egg white mix to partly set. Beat 1 cup whipping cream, fold into gelatin and chill. Beat 1 1/2 cups whipping cream and spoon onto pie and chill. Decorate with orange slices.
Beat all eggs and sugar together. Pour into an unbaked pie crust. Sprinkle nutmeg on top of mixture. Bake 45 minutes or until done at 350°.
Boil chicken 20 minutes. Rinse in cold water to cool. Slice or cut into strips or cubes.
Mix together. Form into balls and bake at 350° for 15 to 20 minutes.
Place all ingredients except vanilla in a double boiler; mix thoroughly. Cook, beating steadily until frosting peaks, about 7 minutes. Remove from heat; add vanilla and beat until thick.
Mix all ingredients together with hands. Roll dough into balls. Butter bottom of glass and press into sugar. Press each cookie dough ball onto cookie sheet. Bake at 350° until lightly browned.
Roll hamburger into small meatballs. Bake in oven at 400° about 30 minutes.
Cook celery, green pepper and onion in	half the butter or margarine, until tender but not brown; add	garlic	and ham; cook about 5 minutes longer. Add remaining butter, shrimp, salt, hot pepper sauce, chili powder and sugar and cook, tossing often with fork until shrimp are pink. Add tomatoes and heat. Stir in rice and serve immediately. Enjoy! Bake on medium-low heat for approximately 45 minutes.	Serves 4 to 6.
In a large bowl, mix pudding mix and milk. Add sweetened condensed milk. Fold in 1/4 whipped topping. Line a 13 x 9 x 2-inch dish with wafers. Top with strawberries (sliced). Pour pudding mix over strawberries. Place another layer of wafers on top of pudding, then top with remaining whipped topping. Also suitable for banana, coconut and pineapple pudding. Serves 10.
Fry meat in butter. Add all the rest of ingredients and cook until tender. Thicken with 1/3 cup water and 2 teaspoons cornstarch and 2 teaspoons soy sauce. Simmer. Cook rice, add soy sauce to taste. Serve with cheese, pickles, radishes and crackers.
Spread layer of refried beans. Combine sour cream, taco mix and mayonnaise. Spread thin layer over beans. Top with layers of tomatoes, lettuce, green onions, cheese and olives. Chill. Serve with corn chips.
Dissolve jello in boiling water. While hot, add cranberry sauce and heat until smooth. When slightly thickened, fold in celery, pineapple and nuts.
Brown ground beef, onions, garlic and shortening. Drain off excess fat and stir in the tomato sauce, tomato ketchup, oregano leaves, salt and pepper. Simmer, uncovered, for 1 hour. Stir occasionally.
Cook pineapple and sugar for 5 minutes in a small pan. Pour over cake. Mix together the cream cheese and pudding; pour over pineapple. Slice bananas and put on for next layer. Add Cool Whip, nuts and coconut to make final topping.
In a large mixing bowl, cream shortening and sugar. Beat in the egg and molasses. Combine flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side in sugar; place, with sugar side up, on a greased cookie sheet.
Cut the cabbage into wedges and parboil in the water in a covered saucepan for about 4 minutes. Drain and place the cabbage in a buttered or greased 2-quart casserole. Dot with the butter or melt and pour over evenly. Blend flour, salt, pepper, sugar and milk. Pour mixture over the cabbage and top with the grated cheese. Bake at 350° for 35 minutes or until golden brown on top and bubbling around the edges. Makes 4 servings.
You will need an art-n-craft mini Jack-O-lantern pan and Pam spray.
Sift together flour, sugar and salt. Heat butter, cocoa and Coke. Add marshmallows and bring to a boil. Pour over flour mixture and mix well. Pour in oblong pan and bake at 350° for 35 minutes.
Mix cranberries and sugar; mix well. Set overnight. Drain and then mix all ingredients to chill!
Wash and drain rice. Brown rice in margarine, then add other ingredients and bake in covered casserole dish for 45 minutes at 350°.
Combine first 5 ingredients and heat until margarine is melted. Place chicken in 12 x 8-inch baking dish. Sprinkle with salt and pepper. Pour sauce over chicken and bake uncovered at 325° for 1 hour.
Clean, dry and roll chicken in seasoned flour, salt and pepper. Then fry in large skillet in hot oil until chicken browns. Add all other ingredients, except wine. Simmer until sauce is thick and chicken is tender.
Cook sausage until done, stirring; crumble. Drain on paper towels; set aside. Spread each slice of bread with butter. Cut into cubes. Place bread cubes in a 13 x 9 x 2-inch baking pan. Sprinkle with sausage; top with cheese. Combine remaining ingredients; beat well and pour over mixture. Chill overnight. Remove from refrigerator. Bake at 350° for 40 to 50 minutes. Serve hot. Makes 6 servings.
Add first five ingredients to the boiling water, cover and simmer until all vegetables are done (10-15 minutes) DO NOT DRAIN. Add corn. Mix until smooth, then add to vegetables. Heat DO NOT BOIL. Small pieces of meat or ham may be added.
Stir cornstarch into water and keep aside. Cook steak strips, then add onion, garlic, red peppers, salt and pepper. When cooked, add mushrooms, brandy and bouillon granules. Simmer 3 minutes. Stir in cornstarch mixture and simmer until thickened. Stir in chives and serve over noodles. Makes 6 servings, 3 grams fat per serving.
In skillet saute bacon and onion until golden brown; drain. Put into crock-pot with clams. Add all remaining ingredients, except cream. Cover; cook on HIGH 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch; add that and the remaining milk and blend thoroughly. Heat through until chowder is thickened and bubbly, stirring frequently.
Add pudding to pineapple. Add Cool Whip and mix well. Fold in marshmallows.
Sift flour, sugar, baking powder and salt together. Add eggs, shortening and milk and mix, then add vanilla and lemon flavoring. Put in greased tube pan. Bake at 325° for about 1 hour or stick toothpick in middle. If nothing comes off of the toothpick, it is done.
Thoroughly drain and squeeze spinach. Cut mayonnaise with sour cream as desired. Thoroughly mix spinach, mayonnaise, sour cream and dressing together. Cut a large round hole in bread. Fill with dip.
Mix cake as directed, pour into greased pan. Sprinkle rhubarb over batter. Pour 1 pint whipping cream over all. Bake at 350 degrees until set.
Thaw and drain spinach, being sure to squeeze out all liquid, then mix all ingredients and chill. Serve with a variety of fresh vegetables.
Heat oven to 350°. Mix thoroughly butter, sugar and eggs. Stir in Bisquick, nuts and dates. Bake 25-30 minutes on greased cookie sheet. Cool about one hour. Cut in bars and roll in confectioner's sugar.
Scrub unpeeled potatoes and slice. Layer potatoes and sprinkle with celery and onion salt. Sprinkle cheese and drop pads of butter on top. Sprinkle with paprika. Microwave, covered, for 16 to 18 minutes, turning several times during cooking. Allow to stand for 5 minutes after cooking.
Grease and flour large angel food cake pan. Separate eggs in different bowls. Sift flour and measure. Add baking soda and sift 2 more times. Cream butter and sugar thoroughly. Add egg yolks, one at a time and beat after each addition. Add sour cream and beat also. Add flour and baking soda mixture to the creamed mixture. Mix well. Beat the egg whites until stiff. Fold the beaten egg whites into the mixture. Pour into angel food pan. Bake 1 1/2 hours at 300°.
Cook ground beef and onion in large skillet. Drain. Stir in tomato sauce, and spaghetti sauce. Add salt, sugar, water and uncooked spaghetti. Heat to boiling stirring often. Reduce heat. Cover and simmer over low heat about 15 minutes or until spaghetti is tender.
Place tea in a large bowl; add lemon juice, orange juice, lime juice, sugar and mint. Chill these ingredients for about 2 hours. Shortly before serving, strain the punch and add the pineapple and juice, ginger ale, plain soda and crushed ice. Makes 18 servings.
Mix tuna, dressing, mustard, vegetables, pimiento and seasonings. Add 1/2 cup bread crumbs. Shape mixture into 15 (2-inch) balls. Roll in remaining bread crumbs. Coat well. Pat balls in small patties. Refrigerate 30 minutes. Heat oil in a large skillet on medium-high heat. Add tuna patties. Cook 5 minutes on each side or until golden brown. Add oil as needed. Drain on paper towels. Makes 8 servings.
Mix can of pumpkin, milk and pumpkin pie spice together very well. Add pudding mix; mix quickly into pumpkin mixture. Pour into crust. Refrigerate until ready to serve.
Bring a large pot of water to boil. Lightly bruise 3 garlic cloves and set aside. Mince the remaining 3 garlic cloves. Coarsely chopped onion. In a small bowl, combine the turkey, crushed garlic, 1/2 teaspoon of oregano, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a medium saucepan, warm the oil over medium heat; add turkey mixture, the onion and garlic cloves and cook, stirring frequently to break up mixture, until just turning brown. Add tomatoes (undrained), tomato paste, bay leaf and the remaining dry ingredients. Bring to a boil; break up tomatoes. Simmer 20 minutes on low. About 10 minutes before sauce is done, add spaghetti to water. Serve sauce over spaghetti.