HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using an electric hand mixer, in medium bowl beat until creamy the margarine, sugar and eggs, then add banana(s) and beat well. Add dry ingredients right into banana mixture; beat well. Pour into a 9 x 9-inch lightly greased pan. Bake at 350° for 30 minutes. (Ovens vary so test after 30 minutes with toothpick in middle of cake.)
Dissolve gelatine in cold water. Pour boiling water over it. Add sugar, orange juice and lemon juice while hot. Mix thoroughly; set in refrigerator or freezer until it is quite stiff. Whip cream; fold into gelatine mixture along with pieces of cake. Pour into a 9 x 12-inch dish. Set in refrigerator at least 1 hour, the longer, the better. Serves 12.
Heat milk slightly. Add to beaten eggs along with salt and sugar. Pour into casserole. Add rice and raisins. Place dish in pan of water. Dot pudding with water. Bake in 300° to 325° oven about 1 hour or until knife comes out clean.
Brown and drain hamburger. Mix with egg noodles, cheese, soup and milk. Bake at 350° for 30 to 35 minutes. Cover with chow mein noodles and peanuts. Bake 10 more minutes.
Bring sugar and water to a boil. Add peanuts. Cook on moderate heat, stirring constantly, until all liquid has boiled out. Sugar will start to crystallize around the sides of pan. Immediately spread on cookie sheet, breaking apart any clumps. Bake at 325° for 10 to 15 minutes or until well dried out.
Soak achote in water; rub a bit to get a darker reddish-orange color. Combine masa harina and cornstarch in a bowl; mix well. Add salad oil. Mix. Add achote water and mix again. Roll out golf ball size pieces. Flatten ball with tortilla press (use wax paper). This can also be done by hand. Do not use rolling pin. Place 2 to 3 tablespoons of filling in each piece of dough. Close and pinch edges together so filling will not spill out. Fry in hot oil and drain on paper towels. Yields 24 shells.
Beat all ingredients together until smooth; prepare on griddle and serve with your favorite syrup or toppings.
Press crescent	rolls onto cookie sheet. Seal perforations. Bake at 400° for	8 minutes. Mix cream cheese, mayonnaise and Hidden Valley Ranch dressing mix. Spread in cooled crescent rolls. Chop vegetables and arrange on top.
Make a dough of first 6 items and spread into a greased casserole (a deep one or it will boil over in oven). Spread raisins on top of dough. Dissolve brown sugar and oleo in 2 cups boiling water and pour over raisins and dough in casserole. Bake at 375° for 45 to 50 minutes or until cake is done. The dough will rise to the top and raisins and sauce will be in bottom.
Drain fruit cocktail. Add to Cool Whip and marshmallows. Mix well.
Beat eggs; add sour cream and beat. Sift together flour, soda, sugar, salt and cocoa. Sift into cream and egg mixture; beat until smooth. Add vanilla. Bake at 350° for 30 minutes.
Mix ingredients in order given. Chill dough overnight. Next day, form dough into walnut size balls. Flatten with glass dipped in sugar. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes. Sprinkle with sugar while warm. (Dough can be frozen.)
Grease an 8-inch square baking pan. Cook the grits in the water until absorbed. Stir in the cheese and black pepper; pour into pan. Cover; refrigerate 4 hours. Cut grits into 4-inch bars; remove from pan. Coat with flour. Arrange on cookie sheet; refrigerate 30 minutes more. Heat 2 inches of vegetable oil. Coat grits again with flour. Fry until golden. Drain on paper towels. Serve hot with cheese sauce.
Mix the first 6 ingredients. Make into patties. Place in skillet and brown on each side. Take out and drain. Place patties back in skillet. Add bouillon cube in 1 cup hot water; let dissolve. Add gravy and bouillon to patties in skillet. Let liquid in skillet get hot, then turn to simmer for 15 minutes.
Mix dry ingredients together. Add egg and milk. Mix well. Heat oil in iron skillet until hot. Pour mixture into skillet and bake at 400° for 20 to 25 minutes.
Melt butter in heavy saucepan. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently. Reserve 2 tablespoons each of the bacon and cheese and 1 tablespoon of the green onion for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving. Cook until cheese is melted, stirring constantly. Serve topped with reserved bacon, cheese, green onion and sour cream.
Season chops with salt and pepper. Mix tomato soup with 1/2 soup can water (or bit more) and pour into a shallow pan large enough to accomodate 3 to 4 chops. Place chops in pan with soup. Top each chop with a pepper ring. Fill ring with uncooked rice, baste with soup and top with onion slice. Cover with lid or foil and bake at 350° for approximately 1 to 1 1/2 hours. Baste occasionally during baking to keep rice moist.
Scramble eggs in 2 tablespoons of oil, breaking up into small pieces. Set aside.
Melt marshmallows and margarine. Add vanilla. Pour over popcorn. Stir and add M&M's and peanuts. Put in greased pan and let sit.
Prepare any cream-style soup according to directions, then fill soup can with Minute rice and add to boiling soup. Stir, cover and remove from heat. Let stand 10 minutes. Makes 4 servings.
Melt Jell-O with 2 cups boiling water. Mix in rest of ingredients (except nuts). When partially set, fold in nuts. Pour into jello mold or 10 x 13-inch pan.
Mix together and beat 5 minutes. Coat Bundt pan with Pam. Bake at 350° for 45 to 50 minutes.
Layer first 7 ingredients in order in a 12 x 9-inch glass dish. Combine mayonnaise and sugar. Spread evenly on top of salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. Garnish with parsley. Makes 12 servings.
Mix together and add gelatin after mixture reaches rolling boil. Cook to 260°. Cool until it can be handled. Add flavoring and pull. (Leonard pulled it round a rod.) Lay it on tile cabinet top in long rolls.
With above ingredients, add 2 teaspoons elbow grease. Let set alone for 1 year. Marinate frequently with salty tears. Pour off excess fat. Sprinkle ever so lightly with money. Knead dough until payday. Season with international spices. Bake 20 years or until done. Serve with pride.
Fix peas and beans ready for cooking. Put them in a pot with grease and salt. Cook over moderate heat, stirring frequently until the peas and beans are tender. Add just enough water to cover them. Cook until tender. Serve warm.
Wash split peas thoroughly. Add water; cover kettle and bring to a boil. Add the grated carrot, potatoes, onion and seasonings. Simmer about 2 hours or until split peas are tender. Strain; reheat. Add frankfurters and simmer about 10 minutes. Serves 6.
Cook chicken breasts until done. Mix next 4 ingredients. Place chicken in casserole dish; pour other ingredients over chicken. Top with grated cheese and bake until flavors are blended and cheese is melted.
Put all ingredients into saucepan. While stirring constantly, bring to boil over medium-high heat. Boil for 1 minute. Makes 1/2 cup syrup.
Put dry gelatin in pineapple juice in saucepan (4 cup size); bring to a boil (do not boil). Take off heat and cool. Add Cool Whip, buttermilk, mandarin oranges and nuts. Pour in a 9 x 13-inch dish and chill.
Mix the ingredients together and put in oblong casserole dish. Sprinkle crushed cornflakes and more melted butter on top. Bake at 350° for about 45 minutes.
Combine ingredients thoroughly. Refrigerate. Hollow out a bread loaf and add dip to loaf.
Grease 13 x 9-inch baking pan. In heavy 2-quart saucepan over low heat, melt chocolate and margarine or butter, stirring occasionally. Remove from heat. With wire whisk beat in 2 cups sugar and 3 eggs until well blended. With spoon stir in flour, salt, walnuts and 1 teaspoon vanilla until well mixed. Evenly spread batter in pan.
Combine egg, sugar and dates and cook over medium heat until dates dissolve; cool. Add remaining ingredients. Form into balls and roll in coconut.
Cook above until thick, then let cool. Add 1 quart fruit. Pour into baked crust or graham cracker crust. Let set 2 hours.
Combine flour, sugar, oats and cinnamon; cut in margarine. Lightly toss 1 cup crumb mixture with yams and cranberries. Arrange mixture in 1 1/2-quart casserole. Sprinkle with remaining crumb mixture. Bake at 350° for 35 minutes. Remove from oven, then sprinkle with marshmallows. Put under broiler until light brown. Excellent for Thanksgiving, Christmas and any time with turkey. Serves 6.
Combine flour, sugar and baking soda in large bowl. Stir in currants (raisins). Stir in milk until moistened. Knead 10 times with floured hands. Flour cookie sheet. Shape dough into 8-inch rounds. Cut a cross in the top. Bake at 400° about 40 minutes or until golden brown and light.
Layer 1: Heat oven to 300°. In a small pan, melt half of the butter. Blend together with 2 cups of the graham cracker crumbs. Press into 7 x 12 pan. Bake at 300° for 15 minutes; cool.
Combine sugar, water, jello and cornstarch in a saucepan. Cook over medium heat until thickened; cool. Line crust with sliced strawberries. Pour filling over berries. Serve with whipped cream.
Have ribs chopped in pieces. Fry in oil until brown. Remove from pan. Fry onions and garlic in same pan until light brown. Add coriander, cumin and pepper. Saute. Add brown sugar, soy sauce and salt. Return ribs to pan. Saute. Add 1 1/2 cups water. Cover and simmer until tender. Serves 4 to 6.
Mix cream cheese, sugar and vanilla on medium speed until well blended. Add eggs. Mix 1 c. batter with pumpkin and spices. Pour remaining batter into crust. Top with pumpkin batter. Bake at 350 degrees for 35-40 minutes, or until center is almost set. Let cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Cook beef until almost tender. Strain broth. Pick meat from ribs and add to broth, along with fresh carrots and fresh green beans. Cook for 20 minutes. Add remaining ingredients and cook until done, about 30 minutes.
Beat sugar and vanilla into softened cream cheese until smooth. Whip heavy cream. Fold into cheese mixture. Pour into cooled shell. Top carefully with fruit filling and chill several hours.
Mix crackers and butter together. Press 2/3 of mixture into bottom of 9 x 13 inch pan. Mix pudding and milk. Blend 4 crushed Butterfinger bars and ice cream and then add to pudding until smooth. Pour onto crumb mix and freeze until firm. Remove from freezer and cover with whipped topping, remaining cracker crumbs and remaining crushed Butterfinger bars on top and refrigerate till ready to serve.
Cut tomatoes in 1/4-inch slices. Dip each slice in milk. Dip in seasoned flour or meal with salt and pepper. Fry in 1/2-inch hot cooking oil. Brown on one side before turning. Place on paper towels to drain. Eat hot and enjoy.
Combine all ingredients into a 4 to 5-quart pot. Bring to a boil, reduce heat and simmer, uncovered, 30 to 35 minutes or until bulgur is tender. Serve with fat-free sour cream, plain no-fat yogurt, sliced scallions or shredded no-fat Cheddar cheese. Serves 6.
Grind cranberries, apples and oranges. Add sugar. Let set overnight. Dissolve jello and combine.
Heat butter and salad oil in skillet. Saute onion, add corn, sugar, salt and pepper. Cool and add cheese and well beaten egg yolks. Fold in stiffly beaten egg whites. Pour in well-greased 9 x 11-inch casserole and set in pan of hot water. Bake in 350° oven for 1 hour. Serve at once. Serves 4. This is good with pork.
Combine vinegar, water, sugar, salt, pepper and mustard in saucepan. Bring to boil. Reduce heat. Slowly beat in 2 well beaten eggs. Cook until slightly thickened (about 5 minutes). Beat in mayonnaise. Toss over potatoes, onion, hard-boiled eggs and dill pickles.
Cook spaghetti; drain and rinse with cold water. Pour bottle of dressing and Salad Supreme over spaghetti and toss. Chop or dice vegetables; add to spaghetti and toss. Refrigerate several hours before serving. Parmesan cheese may be sprinkled over the top before serving.
Mix popcorn, Rice Krispies and M&M's; set aside. Heat over medium heat the remaining ingredients until boiling, then let boil for 2 minutes. Pour over popcorn mixture immediately and mix. Pour into a large greased jelly roll pan.
Mix chicken, carrots, peas and potatoes with undiluted cream of chicken soup. Put in buttered round casserole dish. Roll out crescent rolls as one big top crust. Put on top of chicken/vegetable mixture and bake in a 375° to 400° oven for approximately 30 minutes or until crust is a golden brown.
Cook sugar, butter, water and corn syrup until light brown and will crack in cold water. Quickly add pecans, stirring until coated. Pour onto greased cookie sheet and flatten. Lay Hershey bars on top and spread them as they melt. Chill until chocolate is hardened. Break into pieces.
In medium bowl beat eggs, corn syrup, sugar, margarine, and vanilla until well blended. Arrange pecans in bottom of pie crust. Pour egg mixture over them. Bake 50 minutes at 350 degrees or until inserted toothpick comes out clean.
Mix and heat asparagus, juice and soup. Put crushed crackers on bottom of buttered baking dish, then pour soup mixture over crackers. Layer sliced eggs on top of soup mixture. Put crushed potato chips to cover eggs and top of casserole. Bake 30 minutes or until bubbly in 350° oven.
Thaw and drain spinach. Mix together all ingredients. Refrigerate for 4 to 6 hours before serving. Hollow out center of bread and pour dip into it. Break up hollowed out bread for dipping; add breadsticks, raw vegetables and more bread for dipping.
Follow directions on box for cake brownies. Grease 9 x 13-inch glass/metal pan. Bake per recipe on box. Cool before turning out onto cookie sheet. Brush 1/3 cup of bourbon over cake and poke brownies with toothpick. Mix 1/2 cup soft butter, 3 tablespoons bourbon and powdered sugar. Add green coloring. Spread on top of brownies (the side you brushed with bourbon) about 1/8-inch thick. Harden in freezer.
Cook rice according to package directions. Drain. Mix rice, vinegar, oil, salt and curry powder. Refrigerate several hours or overnight. Just before serving, combine everything and place in lettuce lined bowl. Top with almonds. Serves 6 to 8.
Melt chocolates together. Add peanut butter, peanuts and marshmallows. Mix well. Drop rounded teaspoonfuls on wax paper; let cool to set. Can store in refrigerator if desired. Makes a lot.
In medium bowl, combine strawberries, brown sugar, lime juice and lime peel; toss gently to mix well. Place 1 cake slice on each of 4 serving plates. Spoon 1/2 cup fruit over each cake slice. Top each with 1 tablespoon whipped topping. Makes 4 servings.
Combine pudding mix, flour and baking powder; mix well. Melt butter in a saucepan; remove from heat. Add sugar and eggs. Blend in vanilla and pudding mix. Stir in nuts. Spread in a greased 8-inch pan. Bake at 350° for 35 minutes. Cool in pan, then cut into bars.
Cook onion in shortening until tender. Combine egg and milk; add to biscuit mix and stir only until dry ingredients are moist. Add onion and half of cheese. Spread dough in greased round layer cake pan. Sprinkle top with remaining cheese and poppy seed. Drizzle melted butter over all. Bake at 400° for 25 minutes. Cut in wedges. Serve hot.
Put first 4 ingredients in bowl; do not mix. Microwave 3 minutes on High. Mix well with electric mixer. Add vanilla. Pour into greased pan. Cool and cut into tiny pieces. (I use toaster oven trays, 10 x 4 3/4 x 3/4-inch).
In a large mixing bowl, combine sugar, soda, flour, salt and cinnamon, if desired; set aside. In a saucepan, combine oleo, cocoa, salad oil and water; bring to a boil and pour over dry ingredients. Stir well. Add eggs and buttermilk; mix well. Mixture will appear thin. Bake in a 400° oven for 20 to 30 minutes. Cool and frost with Fudge Frosting.
Mix all ingredients except 1 can of soup. Pour into 2 1/2-quart casserole. Cover with remaining can of soup. Bake 1 1/2 hours at 350°. Serves 4 to 6.
Heat oven to 375°. Mix sugars, peanut butter, margarine and egg thoroughly. Stir in flour, baking soda and baking powder. Shape into 1-inch balls on an ungreased cookie sheet. Bake for 8 to 10 minutes, until edges are light brown. Immediately press candy firmly into each cookie. Cool.
Spread this over cake batter. Pour rest of batter over this. Smooth. Bake at 300° for 1 hour.
Saute onion and mushrooms. Add wine, garlic and Worcestershire sauce. Cook 2 rices in chicken broth 45 minutes. Mix raisins with rice. Mix cooked spinach and cream cheese together. Layer rice, spinach and mushroom/onion. Bake 45 minutes at 350°. Serves 8.
Combine all ingredients in a glass bowl. Add 3 to 4 pounds of chicken. Cover and refrigerate 2 to 3 hours before grilling.
Mix the ingredients well. Make into small walnut size balls. Bake on greased cookie sheet until brown, about 20 minutes at 350°. This amount makes about 70 to 75 balls. They can be refrigerated unbaked as long as a week.
Combine cream cheese, mayonnaise and salt; mix until thoroughly blended. Fold in remaining ingredients. Mix and turn into an ice cube tray. Freeze until firm (3 or 4 hours). Cut into rectangles and serve on salad greens. Makes 6 servings.
In skillet, brown beef and cook onion, garlic and oregano until onion is tender. Add soup, water and vinegar. Cook over low heat for 30 minutes, stirring occasionally.
Mix all ingredients together and add 1 egg at a time. Bake in sheet pan as instructed on cake mix.
Bake cake in 13 x 9-inch pan. Remove from oven and poke holes at once with round handle wooden spoon, every one-inch apart. Combine pudding and sugar; stir in milk. Beat on low speed one minute. Pour about half of thin pudding over warm cake into holes. Allow rest of pudding to thicken (5 minutes), then ice the top with Cool Whip and rest of icing. Chill in refrigerator.
Mix together and spread on bun half and put under broiler until browned, 10 to 12 minutes at 350°. May also be baked at 450° for 10 to 12 minutes.
Blend soup with water; measure out 1/4 cup soup mixture and combine with ground beef, bread crumbs, egg, onion, parsley and salt. Shape into balls about 1 inch in diameter. In large skillet, brown meat balls in shortening. Add remaining soup mixture. Cover and cook over low heat about 20 minutes, stirring occasionally. Serves 4.
Saute ground beef till brown. Drain fat. Stir in remaining ingredients. Using 1 8 oz can of biscuits, press each onto greased muffin pan. Spoon meat mixture onto biscuits and sprinkle with cheese. Bake at 400 F for 12 minutes.
Sift dry ingredients together into a bowl; cut in shortening. Add the eggs and vanilla; mix well. Roll out very thin on floured board; cut with floured cookie cutter. Place on a greased cookie sheet. Bake at 400° for 9 to 12 minutes. Makes 4 dozen.
Cut short ribs into serving pieces. Rub with cut clove of garlic. Place in kettle and slice onion over top. Cover with water, cover kettle tightly and cook slowly for 2 hours. Transfer short ribs to greased baking dish; add tomatoes and seasonings. Cover and cook in slow oven at 300° for about 1 hour or until short ribs are very tender. Remove cover for last 15 minutes so that short ribs will brown slightly. Serves 6.
Mix all ingredients together, except pecans. Line pie shell with pecans. Pour mixture over pecans. Bake at 375° for 40 to 50 minutes.
Put softened cream cheese in bowl. Add olives and pecans; mix well. Keep in icebox until ready to eat!
Beat first 3 ingredients. Add 1/2 cup buttermilk, 3 1/2 cups flour and vanilla. Mix well. Add 1 cup flour, baking powder and 1/2 cup buttermilk with soda mixed in it. Drop by teaspoon on greased pan. Sprinkle with colored sugar if desired. Bake at 350° until brown around edges. Don't overbake.
Mix sugar, cream and butter well. Boil in large kettle for 5 minutes, stirring constantly. Remove from heat and add remaining ingredients. Pour onto a large greased plate or platter. Cool completely before cutting.
Rinse and cook shrimp in ice water for 20 minutes. Mix ingredients together. Drain shrimp. Mince and add the rest, mixing well. Serve with chips.
Combine first 4 ingredients over low heat just long enough to thicken. Berries should be nearly whole. Cool. Cream together sugar, cream cheese and vanilla. Whip the cream stiff and fold into cream cheese mix. Add berry mixture and spread into 9-inch pie shell. Chill 1 hour or so if you can wait that long. Top with whipped cream or ice cream.
Prepare gelatin as directed on package. When it is ready to congeal, combine all ingredients in mold and chill.
Preheat oven at 375°. Wash potato, cover with foil; bake approximately 45 minutes or until done (the time depends on the size of the potato). When done cut open and scoop out inside; place in mixing bowl. Add dressing (may need to add more if not to mash potato consistency). Fold in bacon bits, onions and shrimp; then scoop back into potato skin. Layer cheese slices on top; bake for an additional five minutes or until cheese is melted. Let it cool for 3 to 5 minutes before serving.
Heat peanut butter in microwave; spread over cooled cake. Refrigerate for 1/2 hour. Melt Hershey bar and spread on top. Refrigerate until served.
Mix meat with first 3 ingredients and form meatballs. In medium-size skillet, heat oil over moderate flame. Add onion, meatballs and mushrooms. Brown meatballs, cooking 5 minutes. While meatballs brown, cook 1 cup egg noodles. When meatballs are brown and onion soft, add 2/3 cup water and bouillon cube. Increase heat to boil. Cover and cook 7 to 8 minutes, stirring several times until meatballs are tender. Remove from heat. Combine sour cream, nutmeg and cornstarch and add to meatball mixture. Return to moderate heat, stir until boiling. Cook until thickened, about 1 minute. Season with salt and pepper. Serve over hot buttered noodles.
Cook rice with water according to package directions. Fry bacon in skillet until done. Remove bacon, drain and set aside. Brown onions, green pepper and garlic in bacon fat. Add ground chuck. Cook until done. Add tomato paste and sauce, then crumbled bacon and seasonings. Salt and pepper to taste. Add already cooked rice to meat mixture and mix well. Place in a greased casserole. Sprinkle Parmesan cheese on top. Bake in 350° oven for 40 minutes.
Drain fruits, reserving syrup. Cut apricots into small pieces. Dissolve Jell-O in hot water; then add 1 1/2 cups syrup from fruits and then cool. Add fruits, nuts and marshmallows. Pour into slightly oiled 9 x 13-inch pans. Chill until firm.
Combine first three ingredients in a bowl. Separate egg, place yolk in a 1 cup measuring cup and white in another small deep container. Fill measuring cup with egg yolk with milk to make 1 cup and add to flour mixture. Mix all ingredients well to form dough. (I usually squish together with hands to be sure it's all well mixed.) Place a handful of dough onto floured surface. Work a little flour into dough so it isn't so sticky and roll with rolling pin to size of pie dish and thickness you want. This takes patience and practice. Recipe makes 2 to 3 two crust pies.
Blend in blender until smooth all ingredients. Use as a dip for celery, carrots, cucumber, raw cauliflower, green pepper, etc. Thin with more skim milk and use as a high protein salad dressing. Each serving amount: 1/4 cup. Exchanges: 1 meat (protein). Calories: 41.
Crush wafers into fine crumbs. Mix with butter and press into greased 9 1/2-inch spring-form pan. Sprinkle half of Heath bars over crust. Refrigerate. Beat cream cheese and sugar until smooth. Beat in 1/2 cup cream, eggs and vanilla. Continue beating 10 minutes. Pour over crust. Bake at 325° for 1 hour and 15 to 20 minutes or until set and lightly browned. Cool and refrigerate.
Mix all ingredients well; refrigerate overnight. Next day, shape into ball and roll in almonds.
Cream well butter, sugar and shortening. Add vanilla; gradually add well-beaten eggs. Sift together salt, flour, baking powder and cocoa. Add alternately with milk, starting with and ending with flour. Bake 1 hour and 20 minutes in well-greased and floured pan at 325° to 350°.
Blend in blender for 3 minutes. Grease a 9-inch pie pan. Bake at 350° for 35 to 40 minutes. Put in as much coconut as you want.