HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium mixing bowl, mix the first 7 ingredients (butter through molasses). When thoroughly mixed, add 4 ripe bananas (cutting them into small pieces helps in mixing). Slowly add 1 1/2 cups flour, pecans and raisins. Pour into greased loaf pan and bake for 1 hour at 325°. Check with toothpick for doneness in case additional time is needed. Let cool in pan for 15 minutes or so before removing.
Peel and cube potatoes. Soak in water with 2 tablespoons lemon juice for 1 hour. Then saute onions and carrots in butter. Add potatoes, cream of chicken soup, 6 cans of water, chicken broth, salt and pepper to taste and 1 bay leaf. Simmer. When potatoes are done, add heavy cream and flour (may be lumpy but will melt as it cooks). Add sour cream before serving.
Mix all ingredients. Pour into Pyrex baking dish. Bake in preheated oven at 350° for 45 minutes.
Sift dry ingredients twice; add everything but cheese. Pour half of batter into greased pan or skillet; sprinkle half cheese on top. Add remaining batter and top with remaining cheese. Bake at 425° for about 30 minutes.
Melt almond bark and pour over the combined dry ingredients. Drop by teaspoonfuls onto waxed paper.
Mix flour, soda and salt. Set aside. Mash bananas. Add lemon juice and buttermilk. Cream the shortening. Add sugar gradually. Add eggs, one at a time. Stir in vanilla. Add dry ingredients alternately with banana mixture. Fold in nuts. Bake 28 to 30 minutes in a 350° oven. Makes 2 large loaves.
In large saucepan, melt butter and oil together. Add zucchini and saute for 1 minute over medium heat. Add broth and dill; stir to combine. Cover pot and cook over medium heat for 4 to 5 minutes or until zucchini is cooked, but still crunchy.
Cut up boiled egg white into mixing bowl (throw away yolk). Open 2 cans of tuna and drain off water. Add to bowl and stir. Add lemon juice, sweet salad cubes, mustard and mayonnaise. Sprinkle in minced onion. Mix together.
Saute the onions in the chicken fat until golden brown. Add the chicken, paprika and 1 tablespoon of salt. Cover and simmer for 10 minutes. During the simmering, stir twice and add a little water if needed. Add the green pepper, tomato, tomato paste and 1 cup water. Cover the skillet and cook over low heat for about 50 minutes, stirring and adding a little water as needed to prevent sticking. Add additional salt to taste. Serve with rice, noodles or dumplings.
Parboil zucchini and chopped onions in salted water for 4 minutes. Mix together grated carrots, cream of mushroom or chicken soup and sour cream. Melt margarine and pour over Pepperidge Farm crumbs. Put 1/2 crumb mixture in bottom of 13 x 9-inch pan. Pour in vegetables and top with crumbs. Bake at 350° for 20 to 30 minutes.
Put rice in bottom of 9 x 13-inch buttered pan. Pour on soup mixed with water. Place raw chicken over soup mixture. Mix dry soup mix very well; sprinkle evenly over chicken. Cover with foil. Bake at 325° for 2 hours. Remove foil toward the end.
Drain canned vegetables; combine with celery, green peppers and onion. Bring last 4 ingredients to a boil; pour over vegetables and chill. Chill overnight.
Dissolve gelatin in 1 1/2 cups boiling water. Add juice; allow to cool to room temperature. Fold in sherbet and vanilla. Refrigerate until partially set. Fold in oranges; pour into mold. Allow to set overnight. This is very good made in a ring mold and the center filled with chicken salad. Serves 10 to 12.
Fix grits in boiling water with salt. Add margarine and garlic cheese. Mix eggs in measuring cup. Beat well and add milk to make 1 cup. Mix in cheese-grits mixture. Bake at 325° for 30 to 40 minutes. Top with cheese crumbs.
Mix raisins, sugar, crumbs, egg yolk, butter, lemon juice, lemon rind, nuts and salt. Roll pastry into 12 x 12-inch square. Cut into 9 (4-inch) squares. Spread tiny bit of filling over half of each square. Moisten edges; fold into triangles and press edges together with fork. Prick tops. Bake in a 450° oven until delicately browned, 12 to 15 minutes.
Make graham cracker crust. Mix cream cheese and sugar together. Whip the cream and fold the two together. Spread over crust. Top with blueberry pie filling.
Stir salt and 2/3 cup water over heat 4 to 5 minutes. Remove from heat. Add cornstarch and cold water. Stir until smooth. Cook until thick. Store in plastic bag.
Combine all ingredients in blender or beat with a mixer 3 minutes. Pour into 9-inch greased pie pan. Sprinkle with 1/2 cup coconut. Bake for 35 minutes at 350°.
Mix ingredients. Shape into round cakes. Either fry in oil or brown in butter. Let crab cakes chill in refrigerator for several hours before frying. Can also brown in oven for 15 minutes at 350°.
In food processor, process cookies until crumbly. Mix in butter. Pat into bottom of 9-inch pie pan.
Mix Cool Whip and yogurt until blended. Pour into graham cracker crust and refrigerate until firm, about 1 hour.
Heat 1 cup juice and dissolve jello. Let set to get thick. Stir in the blueberries. Let get real thick, but not set. Fold in Dream Whip (made up); just marble through. Refrigerate until set.
Brown meat; drain fat. Add garlic, parsley, basil, salt, tomatoes, tomato paste and water. Simmer for 1/2 hour. Combine cottage cheese and Parmesan cheese. Add eggs, salt and pepper.
Cream together sugar, peanut butter, cream cheese and butter. Whip the cream, adding vanilla. Fold into peanut butter mixture and pour into crust. Chill overnight. Serve with a chocolate topping, if desired. Will yield 12 small, rich servings.
Put Bisquick in large mixing bowl. With your hands, make a hole in the Bisquick. Add melted butter and sour cream in the hole. Knead with your hands. Sprinkle dry flour on wax paper and roll dough out with your hands to a thickness of 1/2-inch. Cut out with biscuit cutter. Place in slightly greased pan. Rub butter on top. Bake in 400° oven.
Saute garlic in olive oil. Add all ingredients, except pasta. Bring to a boil. Lower heat and simmer for 1 hour. Make sure broccoli is soft. You can also use cauliflower.
Sift flour, baking powder and salt. Rub in Crisco lightly. Add enough water to make dough hold together. Drop by tablespoon. Simmer 15 minutes. Don't raise cover for 15 minutes.
Brown meat and drain. Return to pan and add cheese, cook until cheese is melted and add seasonings and mix well. Spread on slices of party rye bread. Freeze. When ready toss serve heat oven to 225 degrees. Bake until mixture is warm through.
In medium size mixing bowl, combine cream cheese, salsa and chili seasoning mix. Mix until well combined, then shape into a log or ball. Cover log or ball with pecans, then cheese. Refrigerate until ready to serve. Makes 7 servings.
Combine first 7 ingredients; mix well. Carefully drop batter by level tablespoonful into deep, hot oil. Cook only a few at a time, turning once. Fry 3 minutes or until hush puppies are golden brown. Drain well on paper towels. Yield: about 2 1/2 dozen.
Pound the basil leaves with the garlic, nuts and a dash of salt in a mortar. Pound in the cheese and when it is a thick puree, run in the oil as if you were making mayonnaise. The sauce should be very thick and creamy. Serve on fish or pasta. Yield: 4 servings.
Cut the rinds in cubes. Soak 2 hours in ice water with 1/4 cup of salt. Drain off water and add cold water to cover. Cook 10 minutes or until tender, not soft. Drain this water off and add the vinegar and spice. Pour over the rinds and let set overnight.
Cream sugar and shortening; add eggs. Blend well. Add molasses. Sift flour, baking powder, soda and salt. Mix together alternately with sour milk to mixture. Refrigerate and bake later. Either roll or drop by spoon. Very good. Freezes well. Different.
In large skillet, cook and stir onions and mushrooms in butter until onion is tender. Add water to reserved mushroom liquid to measure 1 1/2 cups. Stir into onion mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling; reduce heat and simmer uncovered 15 minutes. Blend cornstarch and water; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Stir in chicken; heat through. Serve over chow mein noodles or rice. Serves 4.
Put sugar, salt, soda and baking powder in a bowl and add buttermilk. Stir well, then add cornmeal and flour alternately. Melt shortening in iron skillet and add to mixture. Sprinkle a little cornmeal in iron skillet. Heat pan and pour mixture into hot pan. Bake at 350° for 45 to 60 minutes.
In skillet brown beef, onion, green pepper and salt and pepper. Cook and drain noodles. Place half of noodles in baking dish, add half of meat. Add creamed corn. Add rest of meat, then noodles. Spread tomato soup on top. Bake in 350° oven for 45 minutes to 1 hour.
Prepare all ingredients before assembling salad. Layer lettuce, then peas, red onion, cauliflower, celery and finally green pepper in a large glass salad bowl. Spread mayonnaise or salad dressing over salad to cover salad completely. Sprinkle mayonnaise with Parmesan cheese, then sprinkle dry Italian salad dressing mix over. Sprinkle bacon around edge of bowl. Cover bowl with plastic wrap and refrigerate 24 hours. At serving time, toss salad well with chilled fork and spoon and serve on chilled salad plates, if possible.
Pour first 3 ingredients into a large percolator. Place brown sugar and remaining ingredients in percolator basket. Perk through complete cycle of electric percolator. Yields 1 gallon.
Do not preheat oven! Cream butter, Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add flours and milk alternately, beating well after each addition. Add vanilla and lemon flavorings. Pour into well-greased and floured tube pan. Bake at 325° for 1 1/4 hours or until done.
Heat oil in a large frying pan. Cook garlic with onion for two minutes or until soft. Add tomatoes, parsley, red pepper and salt and pepper to taste. Simmer over low heat for 20 minutes. Drop eggs into sauce, one at a time, without breaking yolks. Cook slowly for about three minutes, stirring occasionally, until whites are firm. Serves six. Serve hot.
First, crumble up and cook sausage in separate skillet. Spray inside of a large baking dish or pan with Pam or other cooking spray, and layer the ingredients as follows: cover bottom of pan with bread cubes, sprinkle a layer of sausage over bread and sprinkle a layer of cheese over the sausage. Repeat the 3 layers. Beat together eggs, milk and other ingredients; add salt and pepper to taste. Pour over the top of all contents of baking pan and refrigerate overnight. Bake in low/moderate oven (325° to 350°) for approximately 1 hour (check often for doneness). Serve with peach halves.
Preheat oven to 375°. In medium bowl, combine all ingredients. Shape into 1-inch meatballs. In shallow baking pan, arrange meatballs and bake 18 minutes or until done. Serve, if desired, with assorted mustards or tomato sauce. Makes about 4 dozen meatballs.
Soak sour milk and All Bran in a separate mixing bowl. Mix sugar, molasses, flour, soda and salt alternately with soaked All Bran. Add raisins. Pour into well greased tin cans, filling 2/3 full. Bake at 350 degrees for 1 hour. Makes four 14 oz cans or five 10 oz cans.
Simmer, uncovered, for three hours, stirring occasionally. Pour in jars and seal. Yields approximately 21 pints.
In 9 x 13-inch pan, melt butter. Sprinkle remaining ingredients over butter in order listed. Bake at 350° for 30 minutes. Cool and cut into bars.
Cook broccoli; drain, set aside. Melt cheese, soup and milk in pan together. Add rice slowly. Stir in broccoli. Butter a casserole dish and add this mixture. Bake at 350° for 35 minutes.
Boil cloves for 30 minutes. Remove from water. Add tea bags and steep. Remove tea bags. Add sugar and juice. Reheat and serve.
Cook first 3 ingredients until it comes to a boil, stirring constantly. Boil for about 2 1/2 minutes. Remove from heat and stir in chocolate chips, marshmallow cream and nuts. Mix good. Add vanilla and pour in 9 x 13-inch greased oblong dish, cut into squares when cool. Makes about 4 dozen.
Beat eggs slightly; add sugar, syrup, juice and rind. Stir in butter.	Spread pecans over pie shell and pour filling over them. Bake approximately	45 minutes in a 350° oven. Serve topped with whipped cream.
Chop and toss the onion, tomatoes and lettuce. Grate and add the cheese. Add avocado and dressing. Crunch and add the Doritos. Brown beef. Drain. Add taco seasoning and beans. Cook until dry. Add to tossed mixture and serve immediately. Serves 6.
Stir frozen strawberries into jello and hot water. Add pineapple with juice. Add nuts. Fills large mold.
Mix all ingredients, except squash, in large mixing bowl. Add squash, 1 cup at a time. Mix well. Bake at 325° in tube pan or two loaf pans for about an hour. Can test for doneness with toothpick.
Do not cook in aluminum pan. Set oven at 350°. Put mixture in roasting pan. Cook down in oven, stirring occasionally with wooden spoon. When about half reduced, add 10 chopped, peeled apples. Finish reducing. Quickly ladle into hot jars. Cover with hot lids and rings. Set aside to cool.
Cream sugar and eggs; add cooking oil and flour. Add baking powder, salt, vanilla and cinnamon. Mix well. Add pineapple, nuts and bananas. Bake in 4 (9-inch) pans at 325° for 25 to 30 minutes, until done. Cool and frost.
Heat chicken broth and potatoes to boiling in a medium saucepan over high heat. Reduce heat and simmer 15 minutes or until potatoes are fork-tender. Remove from heat but don't drain. Break potatoes into smaller pieces using a fork or masher. Stir in milk, salt, pepper, thyme and onions. Heat over medium heat, stirring occasionally. Add cornstarch and continue heating to reach desired consistency.
Fry the onion in oil until golden brown. Add spinach to onion and oil; cook on low flame until warm. Using directions from carton, cook pasta (short and tubular pasta is best for this recipe like ziti, rigatoni, mostaccioli, etc.) and set aside. Two minutes before pasta is done, add Ricotta to the spinach and stir. Pour spinach mixture over pasta and enjoy!
Grease a 9 x 13 baking pan. Spread nuts in pan. In bowl, combine butter, sugar, eggs, flour and vanilla extract. Spoon over nuts. Sprinkle cherries and pineapple over batter. Bake at 300° for 1 hour. Remove from oven and let cool. Before completely cooled, cut into squares.
Sift together flour and sugar. Mix in butter. Pat into 8 x 8-inch pan. Bake for 20 minutes at 350°.
Combine sugar and fruit juice during the last 30 minutes of baking time for ham. Makes about 1/2 cup of glaze.
Melt butter in large saucepan, then melt marshmallows in with butter. Add Rice Krispies. Mold into balls while still warm. The kids love them.
Melt butter to cover bottom of pan. Arrange other ingredients, except milk, in a 9 x 13-inch pan; don't stir. Pour milk over top, covering all as evenly as possible. Bake for 30 to 35 minutes at 325°. Cut into squares.
Soak bread crumbs in milk and cream for 1/2 hour. Add sugar and eggs. Soak raisins in hot water. Add to mixture and add the vanilla, nutmeg, cinnamon and salt. Pour in greased dish; pour melted butter over top. Bake at 350° for 30 minutes.
Combine flour and baking powder in a large mixing bowl. Stir in eggs. Gradually add milk, stirring until smooth. Stir in ham and pineapple. Spoon 1/4 cupfuls into a small amount of hot oil; brown on both sides. Drain well on paper towels. Yields 8 servings.
Spread Cream Cheese in bottom of baking dish. Open one can of Chili, pour over top of cream cheese. Top with cheese of your choice.
Combine rice, blueberries and 3 tablespoons of sugar. Coat 8 individual custard cups or 2-quart baking dish with nonstick cooking spray. Place rice mixture in cups or baking dish and set aside.
Beat egg whites very firm. Add to the batter mixture. Pour into 3 (9-inch) greased pans. Bake in a 350° oven for 20 minutes or until done. Cool.
Pound chicken breast pieces thin. Spread each of the eight pieces with 2 tablespoons of herbed cheese. Roll and secure with toothpicks. Dredge in seasoned flour.
Cream butter and sugar. Add eggs, one at a time; cream well after each addition. Dissolve soda in buttermilk, then add alternately to creamed mixture with 3 1/2 cups flour. Mix remaining 1/2 cup flour with dates, candy and nuts. Add to batter with coconut. Pour batter into 10-inch tube pan that has been greased and floured. Bake at 250° for 3 hours. Combine orange juice and powdered sugar; mix well. Pour over hot cake in pan. Let stand in pan overnight. Remove from pan.
Brown ground meat with flour and margarine. Dice onion and add to meat mixture. Cook until onion is tender. Add garlic, salt and pepper, diced tomatoes, chicken broth and chilies. Simmer 1/2 hour. Add water if chili is too thick.
Mix all ingredients together. Pour into pie shell and bake. When cool, top with meringue made from egg whites.
Mix all together and knead for about 3 minutes. Cover and let stand for 20 minutes. Press down and divide into 3 parts. Makes 3 loaves. Bake 35 to 40 minutes in a moderate oven.
Melt butter in double boiler. Add flour and stir. Add milk gradually. Add cheese and spices. Stir until thick.
Combine sugar, butter and milk. Bring to a boil. Stir 5 minutes over medium heat to a soft ball stage (238°). Remove from heat. Stir in chocolate chips. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into buttered 9 x 13-inch pan. Cool. Cut in squares.
Preheat oven to 375°. In skillet cook zucchini and onion in margarine until tender (about 10 minutes). Stir in parsley and seasonings. In large bowl, blend eggs and cheese; stir in zucchini and onion. Unroll rolls and form into pie crust, brush dough with mustard and pour in mixture. Bake for 18 to 20 minutes and enjoy.
Peel, clean, cut to size, rinse and cook shrimp. Rinse and cook scallops with shrimp. Saute onions and celery in butter until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. If not thick enough, I used cornstarch to thicken rest of the way. Chop about 2 cups of shrimp and scallops. Put remaining shrimp, scallops and the crab meat in pot. Heat to boil. Serve. Enjoy! Makes 18 to 20 servings.
Blend sugars and shortening. Add eggs and beat until light and fluffy. Add dry ingredients and blend. Add vanilla. Bake on greased cookie sheet for 10 to 12 minutes at 350°.
Remove stems from spinach; discard. Wash leaves thoroughly and pat dry with paper towels. Set aside.
Preheat oven per pan directions. Puncture hot dogs. Simmer hot dogs until warm. Unroll crescent rolls onto a cookie sheet. Place one hot dog on each roll. Roll up to the triangle. Bake according to the time indicated on crescent roll can.
Combine dry ingredients. Add vinegar. Use quart or pint jars that have been washed, scalded and wiped dry. If using jars with rubber, do the same. Use finger length cukes, washed with cold water and wiped dry. Pack into jars. Fill jars with vinegar mixture and seal.
Cook broccoli according to directions; drain. Mix soup, mayonnaise, lemon juice and cream together. Place broccoli in 8 x 8-inch baking dish. Pour mixture over broccoli. Place American cheese slices on top, then bread crumbs. Cover with foil and bake 40 to 60 minutes in a 350° oven.
Cook water and sugar together for seven minutes. Add crushed berries and boil five minutes. Add powdered alum and remove from heat. Pour into jars and seal.
Brown ground beef; drain. Cook celery and onion until translucent. Add kidney beans, whole kernel corn, stewed tomatoes, taco seasoning and V-8 or tomato sauce or 1 cup water. Put all in crock-pot and let cook for 3 to 4 hours. Crush taco chips in bottom of each soup bowl. Top with shredded cheese.
In a saucepan, cook potatoes in water to cover until tender. Drain. Combine butter or margarine and parsley. Pour over the potatoes and toss to coat. Season with salt and pepper. Yields 6 to 8 servings.
Cream margarine and sugar well. Add unbeaten egg and mix well. Add rind and juice of lemon. Then the cheese. Add flour and baking powder, sifted together. Shape into balls, 1-inch in diameter. Place 1-inch apart on cookie sheet and bake in a 375° oven for 15 minutes. When cool, dip in fondant or cooked frosting and roll in colored sugars or nuts.
Put rhubarb into pie crust. Beat egg yolks, sugar, flour, salt and nutmeg together. Spread over rhubarb and bake at 350°F for 45 minutes. Beat egg whites with 6 Tbsp sugar for meringue. Spread on pie and bake until nicely browned.
Cream together the sugar and shortening until light and fluffy. Add anise seed, vanilla, and beaten eggs. Sift flour, baking powder, and salt together. Add to mixture. Roll out and cut with round cookie cutters. Either sprinkle cinnamon & sugar before on top of the cut-out cookie dough now or, after baking, you can dunk the baked cookies in a cinnamon & sugar mixture. Bake cookies at 450° for approximately 12 minutes or until golden brown. Yield: approximately 10 dozen small cookies.
Wash lettuce and drain on a towel. Layer lettuce, celery, bell pepper, onion and peas in a 9 x 12-inch Pyrex dish. Pour mayonnaise or salad dressing over top of salad. Cover and refrigerate overnight. When ready to serve, cook bacon in microwave and crumble over top of salad. Also, spread shredded cheese on top.
Mix hamburger, sausage, diced onion, salt, pepper and oats in bowl. Beat egg and add milk, then pour over mix. Stir well. Loaf will be thick; place in large pan and bake in preheated 375° oven for 15 minutes. Take loaf from oven and lay out potatoes and carrots around the loaf. Cover with large can of Campbell's tomato soup and bake 60 more minutes.
Trim fat from meat and reserve. Cut meat diagonally across grain in very thin strips. Heat fat in skillet until you have 3 tablespoons melted fat. If necessary, add butter. Remove trimmings. Brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling.
Heat oven to 350°. Mix cake mix, oleo, egg and pecans (will be stiff). After mixing, press into greased 9 x 13-inch pan. Mix cream cheese, eggs and powdered sugar. Pour over first mixture. Bake 45 minutes. Cut into squares. Other cake mixes work as well.
Prepare all vegetables. Cook butter beans and corn until almost done. Mix all together. Simmer 2 hours. Place in sterile jars and seal.
Brown hamburger and onion. Add mustard. Boil water, chili powder and catsup. Combine the 2 mixtures and simmer 45 minutes. Place on hamburger buns and enjoy.
Dissolve Jell-O in boiling water. Add marshmallows and let melt. Stir in salt and pineapple. Chill until slightly thickened. Fold in cottage cheese, whipped cream and nuts. Turn into mold. Makes 6 to 8 servings.
Mix together milk, sugar and flour. Pour into casserole dish with melted butter. Add peaches and spread into batter. Sprinkle sugar on top. Bake at 30 to 45 minutes or until done in a 350 degree oven.
Bring beans and water to a boil for 2 minutes, then let soak 1 hour. Simmer for 20 minutes. Add tomatoes, celery, carrot, potato, uncooked rice, onion, bouillon and seasonings. Brown beef. Bring soup to boil. Add meat; cover and simmer.
Mix all ingredients together and chill for several hours before serving. This can be served in a hollowed out loaf of bread. The pieces of bread can be used to dip. Also great with vegetable sticks or crackers.
Mix beef, mushrooms, salt, onion, Worcestershire sauce and milk together. Shape into six patties. Wrap bacon slice around each patty; secure with toothpick. Grill 6 to 8 minutes per side (to desired doneness) over medium flame or coals. Remove toothpick before serving.
Cook macaroni about 15 minutes or until tender in 5 quarts of rapidly boiling salted water. Drain; put back in pot and add butter. Mix Ricotta with milk in a bowl until smooth. Pour over hot macaroni; simmer 3 minutes over low flame in covered pot. Sprinkle with grated Parmesan cheese. Serve very hot. Serves 4 to 6.
Beat egg whites until creamy. Add 2/3 cup sugar gradually. Beat until peaks form, fold in walnuts (optional) and vanilla. Drop by the tablespoon on foil covered cookie sheet, forming a well for filling. Bake at 350° for 10 minutes, then turn off oven and do not open for at least 8 hours. Makes 6 to 8 meringues.
Mix all ingredients except liqueur, chill. Pour liqueur over top right before serving. Serve in fruit cups. Serves 2.