HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring until combined. Fold in nuts. Pour into greased 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour and 20 minutes or until bread tests done.
Grind cranberries, apples, oranges and lemon. Stir in sugar or honey. Refrigerate several hours or up to several days.
Put sugar and cinnamon in plastic bag and mix well. Cut each biscuit into 4 pieces and shape into balls. Drop balls of dough into bag of mixture and coat well. Spray tube or Bundt pan with Pam and drop 1/2 of dough balls into sprayed pan. Sprinkle 1/2 nuts, then add remainder of balls and sprinkle in remaining nuts. Melt margarine with brown sugar and let almost boil. Pour over biscuit balls. Bake 35 minutes at 350°. Let stand 5 minutes after taking from oven. Walnuts may be substituted for pecans.
Melt margarine in large skillet. Add rice and cook until golden brown. Add tomato sauce and cook until dry. Add garlic salt, chicken base, chili powder and water. Cover and steam for 20 minutes. Add tomato, green pepper, onion and celery; steam 25 minutes longer, until rice is tender, but not dry. Makes 8 servings.
Take crescent rolls, lay flat and pinch together. Bake in a jelly roll pan at 350° for 10 to 15 minutes. Cool slightly; mix cream cheese, sour cream, mayo and Ranch dressing. Then spread on crust. Top with fresh vegetables. Whatever you like best. Serve as appetizers.
Cook the pears and sugar until tender, then add lemon juice and crushed pineapple. Cook to honey consistency.
Mix all ingredients together. Drop on greased cookie sheet. Sprinkle with sugar. Bake at 350° for 10 to 12 minutes.
Cut chicken into 1-inch strips. Whisk until thickened the Dijon mustard, butter and garlic. This mixture will thicken, you may need to warm in microwave. Roll in, then chill 10 minutes, parsley, Parmesan cheese and bread crumbs. Lightly spray cookie sheets and place chicken on sheets. Bake at 350° for 12 to 15 minutes. Serve with ketchup or 4 parts mayonnaise to 1 part mustard.
Put into kettle chopped onions, chopped celery and chopped tomatoes. Cook until ready to put through food mill or sieve. To the pulp, add sugar and canning salt. Cream butter and flour until well blended. Add to boiling pulp and stir. Cook until thick. Put into canning jars, seal and process for 20 minutes.
Cook broccoli and drain. Add heated soup. Add remaining ingredients. Mix well. Top with slivered almonds and Ritz cracker crumbs. Bake at 350° for about 30 minutes.
Mix all ingredients, except chilies and cheese, together in a medium bowl. Beat with a spoon until well mixed. Pour half of mixture into 1 1/2-quart casserole. Sprinkle the chilies evenly over the mixture. Sprinkle half the cheese over	the chilies, then add the rest of the corn mixture. Sprinkle the remaining cheese over the top. Bake 45 minutes to	1 hour at 350°. Bake until just set. Do not overbake or it will be dry. Serves 4 to 5.
Crust: Melt 3/4 cup butter and 6 ounces chocolate chips. Add 2 cups graham cracker crumbs, 1/2 cup nuts and 1 cup coconut. Press in a 9 x 13-inch pan and chill.
Grease and flour pan, place frozen rolls. Mix brown sugar and pudding mix. Sprinkle over rolls. Mix sugar and cinnamon and sprinkle. Spread pecans, pour melted butter over pecans. Place on cabinet overnight, uncovered. Next morning, bake at 350° for 30 minutes. Let stand 10 minutes, turn out on plate.
Stir well. Keep in a sealed bag. Bake at 375° for 45 minutes.
Melt butter in skillet. Add peeled and sliced apples. Sprinkle with brown sugar and cinnamon. Cover and cook over low heat until done, stirring occasionally.
Mix sour cream and brown sugar in medium saucepan. Heat to 223° on a candy thermometer, stirring constantly. Add vanilla and nuts. Stir rapidly until mixture has coated the nuts. Spread on wax paper lined tray and separate the nuts. Cool thoroughly. Store in an airtight container.
Mix all together. Pepper and salt to taste. Place in 9 1/2 x 13 1/2-inch glass baking dish. Sprinkle with chips. Bake at 375° for 1 hour. Serves 12 to 15.
Cook green beans for 6 minutes, drain and rinse under cool water. Cook fettuccini and drain. In pan, saute scallops in 1 tablespoon butter for 3 minutes until opaque, stirring them. Add beans and fettuccini, stirring as dinner sautes until hot enough to serve. Melt butter. Mix with lemon juice. Pour over dinner and serve.
Combine soy sauce, water, sugar, star anise seed and ginger in a large saucepan and bring to a boil. Simmer for 15 minutes. Rinse chicken and put in pan and cook on low for 25 minutes. Turn chicken and simmer for 30 minutes or until done. Let chicken cool slightly. Cut up into small pieces and arrange on platter. Spoon 2 or 3 tablespoons over chicken and serve with rice. Save rest of sauce in covered jar in refrigerator for use another time.
Dissolve jello, any flavor, in 1 cup boiling water. Add 1 cup cold ginger ale. Chill until thickened and add 1 cup diced canned fruit. Chill until set.
Mix the flour, oleo and chopped pecans; press into a 9 x 13-inch glass baking dish. Bake at 350° for 15 minutes; do not brown.
Mix eggs, oil and milk together and add the dry ingredients; then fold in the egg whites. Brush the griddle with oil and fry very slowly.
Cut beef up into small pieces. Add chopped onion. Mix in cream cheese. Shape into a ball and serve with crackers or corn chips.
Fry salt pork; saute onion. Boil potatoes in shallow water. Add margarine; mix all ingredients. Add scallops and fish. Add milk and bring to boil. Turn off. Cover and let set for 3 hours.
In mixing bowl, blend cream cheese and milk. Fold in Cool Whip. Spread half of mixture into pie crust. Drizzle half the caramel topping on top of mixture. Repeat layers. Freeze for several hours.
Cook beef and onion until brown. Add tomato sauce and next seven ingredients. Heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes or until thickened, stirring often. Squeeze liquid from spinach.
Combine sugar and cornstarch. Stir in water. Add 2 cups blueberries; cook until thick. Let cool. Add to cooled baked pie shell after adding 2 cups uncooked berries to shell. Top with whipped cream.
Heat first 3 ingredients together until glazed. Cool in refrigerator; don't let it set. Chop up. Add next 3 ingredients to cooled mixture. Fold in whipped cream. Refrigerate 1 to 1 1/2 hours to set.
Blend milk, water, sugar and syrup. Dissolve thoroughly. Heat slowly to boiling point. Cook slowly so soft ball stage when tested in cold water.
Lightly coat chicken in flour and saute in a non-stick pan with oil until lightly browned. Allow to continue cooking on low heat while preparing sauce.
Press cookie dough evenly into a lightly greased 12-inch pizza pan. Prick with tines of a fork. Bake at 375° for 10 to 12 minutes. Cool.
Combine cream cheese and sour cream, beating until fluffy. While beating, add hot potatoes. Beat constantly until fluffy. Add seasoning and chives. Spoon into baking dish. Top with butter. Bake at 350° for 30 minutes.
Heat oven to 400°. Line 12 muffin cups with paper baking cups. Combine oats, flour, baking powder and cinnamon. Add combined remaining ingredients. Mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until golden brown. Makes 1 dozen muffins.
Cook carrots until just tender, about 12 to 15 minutes. Cool. Mix all other ingredients together. Put cool carrots into a container and pour other ingredients over the carrots. Place cover on container and refrigerate overnight or until ready to serve.
Boil beans until they crack. Combine all other ingredient in a pan over low heat. Pour together in oven safe pan and bake at 350 degrees for 4 hours until done.
Whisk first 5 ingredients in small bowl to blend. Season with salt. Arrange potatoes in a 13 x 9 x 2-inch glass baking dish (or iron skillet or casserole). Season with salt and pepper. Pour dressing over and toss to coat. Marinate for 30 minutes. Preheat oven to 400°. Roast potatoes until crisp and brown, turning occasionally, about 1 hour. Makes 4 servings. Delicious with roast chicken or lamb or anything else.
In a medium saucepan, place Ro-Tel tomatoes. Dice cheese; add to tomatoes. Simmer until cheese is completely melted. Serve hot with chips or over baked potatoes.
Mix flour, shortening and sugar until like meal. Add egg and milk. Work dough until rubbery. Refrigerate overnight. Roll dough out thin; cut out pies, using a small saucer. Add desired amount of applesauce to the center of each pie. Fold in half and seal edges with a fork. Fry in hot oil, until brown.
Preheat oven to 350°. Pour soup and water into pan, mix well. Salt chicken and put into soup. Bake at 350° until done. Serve soup as gravy over rice or potatoes.
Wash cucumbers; cut in lengthwise halves. Put in jars. Combine salt, vinegar and water; heat to boil. Pack cucumbers into clean, hot 1-pint jars. Add about 2 tablespoons dill seed to each jar. Fill the pickling syrup to within 1/2 inch of jar top. Immediately adjust lids. Process in boiling water bath for 10 minutes. Remove from canner; complete seals unless closures are self-sealing type. Makes 7 pints.
Mix flour, 2 tablespoons sugar, 1 stick butter and pecans (save some of the pecans for topping). Spread in bottom of 9 x 13-inch pan for crust. Bake at 350° for 15 minutes. Let cool. Mix cream cheese and 2/3 cup sugar. Add half of 12 ounce carton Cool Whip. Spread over crust. Combine pudding and milk. Beat 2 minutes and spread over cream cheese mixture. Spread remaining Cool Whip on top and sprinkle with left over pecans.
Mix together well and drop by teaspoonfuls on cookie sheet. Bake at 375° for 15 minutes.
Preheat oven to 350°. Melt butter in 13 x 9 inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels, coconut and nuts; press down firmly. Bake for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.
Line pie pan with rich pastry. Mix sugar and cornstarch and stir into well beaten egg yolks. Fill crust with rhubarb. Pour sugar mixture over it. Sprinkle with nutmeg. Bake in a 350° oven for 50 to 60 minutes. Use egg whites to make the meringue. Cover the pie with meringue and brown in oven.
Cold pack okra in about 6 pint jars. Heat the ingredients, bring to a rolling boil. Pour over okra and seal, hot bath for 5 minutes in holding water.
Brown sausage with onions. Drain well. Press 1 can crescent rolls into a 9 x 13-inch pan. Layer on crust: sausage, hash browns, and Cheddar cheese. Whip eggs; add milk, salt and pepper. Pour on top of pizza layers. Bake at 350° for 25 to 30 minutes.
Layer corned beef, sauerkraut and cheese; top with tomatoes and Miracle Whip. Bake at 350° for 15 to 20 minutes or microwave 8 minutes.
Make dough of biscuit mix and water or used canned biscuits. Roll out on floured board as thin as possible. Spread sausage over dough. Roll into long roll. Chill in refrigerator until firm. Slice in about 3/4 to 1-inch slices and place on greased cookie sheet like you would biscuits. Bake at 375° for about 15 minutes or until golden brown.
In a saucepan, combine water, sugar and spices. Bring to a boil, stirring until sugar dissolves. Reduce heat; simmer 5 minutes. Chill; remove spices. To serve in punch bowl, combine all ingredients. For garnish, float lemon cartwheel slice in punch, if desired. Makes about 12 cups (Sixteen 6 ounce servings).
Arrange apple slices in 1 1/2-quart microwave baking dish. Mix sugar and cinnamon. Sprinkle over apples. Cover, cook 6 minutes. Transfer to blender or processor and blend.
Boil sweet potatoes for 30 to 40 minutes. Peel and beat potatoes, butter and salt with mixer. Bake at 350° for 30 minutes or until firm.
Mix ingredients together. Drop onto cookie sheet. Bake at 350° for about 10 to 15 minutes. These are best if covered with chocolate or candy sprinkles before cooking.
Using a skillet, saute the onions, celery and garlic until tender, but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Blend well and simmer, uncovered, for 45 minutes. Mix cornstarch with 1 tablespoon cold water and stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover and simmer about 8 minutes or until shrimp is cooked. Serve over a bed of rice. Serves 6.
Mix vegetables with cooked macaroni. Mix vinegar and sugar very well. Then add oil, mixing well. Pour dressing over macaroni salad and mix well. Cover and refrigerate overnight, stirring occasionally.
Mix all together and bake at 350° until center is done and golden brown. It will not get dry. It will be moist like spoon cornbread. Cook about 45 minutes to 1 hour, or until golden brown on top.
Bring first 4 ingredients to a boil on top of stove. Turn burner down to medium for 5 minutes stirring constantly. Remove from stove and add vanilla, peanut butter and marshmallow cream. Stir until mixed together. Pour into buttered 9 x 9 or 9 x 13-inch pan. Let stand several hours before cutting.
Grind peppers. Cover with boiling water and boil 3 minutes. Drain.
Cream sugar and butter together. Beat until light and fluffy. Add eggs. Add flour and beat well. Add lemon flavoring and 7-Up. Bake at 350° for 1 hour or until finished.
Melt margarine. Add onion and hamburger. Cook until browned. Add seasonings and sauce. Stir well until it starts to bubble. Add cheese by thirds. Keep stirring. Keep warm in a fondue pot or crock-pot. Use garlic bread to dip.
Mix and make into oblong patties. Brown in skillet and steam for 20 minutes. I always add some peeled and cut up potatoes and carrots during the steaming time.
Melt oleo, water and cocoa. Add sugar, salt, soda and eggs. Add sour cream and vanilla. Bake in sheet pan 20 minutes at 350°. While cake is baking, make icing.
Heat a large nonstick skillet over medium heat. Add ground turkey and diced white part of scallions. Cook 2 to 3 minutes, until turkey is no longer pink, breaking up clumps with a spoon. Stir in chili style tomatoes, frozen lima beans, vacuum-packed corn kernels and 1/2 cup water. Simmer 15 to 17 minutes to develop flavor. Sprinkle with scallion greens.
In 4-quart bowl, mix sugar, milk and butter. Cook on High for 20 to 22 minutes or until a few drops of mixture in cold water forms a soft ball (234° on candy thermometer). (Don't leave thermometer in while cooking.) Stir in chocolate bits and Marshmallow Creme until mixture is well blended. Add vanilla and nuts. Mix. Pour into 12 x 7 x 2-inch dish. Cool and cut into squares.
Dissolve in 1 cup hot water the Jell-O and cream cheese. Add pineapple. Chill until stiff. Whip Jell-O. Fold in 3/4 of Dream Whip as directed on box. Top with remaining Dream Whip. Sprinkle with nuts.
In a bowl, stir together pineapple and pudding mix. Allow to stand about 5 minutes or until slightly thickened. Whip the cream until stiff; fold into pineapple mixture. Cut cake in 3 equal layers. Fill and frost with pineapple and whipped cream mixture. Chill at least 1 hour. Can use 1 cup whipping cream and 1 cup Cool Whip.
Toast almonds in oil in heavy skillet and set aside. Saute ground beef with chopped onions. When browned slightly, add grated carrots, cooked rice and soy sauce. Cook just until carrots are tender, approximately 10 minutes. Serve with toasted almonds. Simple but good.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 17 minutes.
Combine flour, yeast, sugar and salt. Heat water and milk together in microwave until they are hot, but not boiling (about 3 minutes). Heat shortening until soft or partially melted. Fold water, milk and shortening into flour mixture. Let rise 30 minutes. Make into rolls and let rise again 20 minutes. Bake at 375° for 17 minutes or until light brown. Brush tops with melted margarine.
Combine crumbs, margarine and sugar; press firmly up sides of slightly buttered 9-inch pie plate. In large bowl, combine Eagle Brand, ReaLime, tequila and Triple Sec; mix well. Fold in whipped cream. Pour into prepared crust. Freeze or chill until firm (4 hours in freezer or 2 hours in refrigerator). Garnish as desired. Refrigerate or freeze leftovers.
Cook noodles and drain. In large bowl, toss noodles with Ricotta, Mozzarella and Parmesan cheese.
Season fish with salt and pepper. Combine eggs and milk. Dip fish into egg mixture, then roll in cornmeal to coat. Pour oil into frying pan, filling to the halfway point; heat to 375°. Fry fillets for 8 minutes or until first side is golden brown, then turn and cook 8 more minutes until fish flakes easily with fork. Drain fillets on paper towels and serve. Serves 4 to 6.
Combine sugar, water and cornstarch in a saucepan and bring to a boil, stirring until thick and clear. Cool for 10 minutes; then add package of jello. Put strawberries in pie shell; pour mixture over it and refrigerate until set. Serve with Cool Whip.
Add Jell-O to Cool Whip and mix well. Blend in remaining ingredients. Pour into 6 cup mold. Chill a few hours, then enjoy.
Mix all ingredients together; pour into greased baking dish. Bake at 350° about 35 minutes or until set. (If skim milk is used, reduce milk to 1 cup.)
Separate eggs. Beat yolks until frothy. Add 2 tablespoons sugar and beat. In a separate bowl, beat cream with 1 tablespoon sugar and 1/2 teaspoon vanilla until thick. Stir into beaten yolks. Cream mixture. Chill 2 to 3 hours. Stir gently before serving. Sprinkle nutmeg.
Boil the first 4 ingredients together for 5 minutes. Remove from heat; add soda and vanilla. Pour over popped corn. Bake in shallow pan at 250° for 1 hour. Stir every 15 minutes. Pour out. Break apart.
Combine all except parsley. Put in a bowl and sprinkle with parsley. Chill 24 hours for better flavor. A great vegetable dip.
Combine ingredients and marinate for several hours with Italian salad dressing (use whole recipe of Good Seasons salad dressing mix). Just before serving, add 1/2 box cherry tomatoes, cut in half. Toss lightly.
Mix all dry ingredients. Add mayonnaise, vanilla and water. Stir by hand enough to mix all ingredients. Spray two 9-inch cake pans. Bake 35 minutes at 325° or until done. Allow to cool before frosting.
Mix cornstarch and sugar. Add the other ingredients and bring to a boil. Spread on ham.
Layer cooked chicken, tortillas and onions. Combine soup and tomatoes. Pour over top with grated cheese. Bake at 350° until heated through.
Cook pasta in salty water until done. Cut broccoli and green onions into small pieces, slice carrots thinly; cut up ham. Run cold water over pasta to cool. Mix pasta and vegetables in a large bowl. In a small bowl, mix mayonnaise, sugar, and vinegar. Pour over pasta and mix thoroughly.
Boil broccoli	5 minutes in 1/2 cup water. Drain and place in	bottom	of pan. Make	topping with 2 beaten eggs, mayonnaise, mushroom soup, onion and cheese. Pour over top of broccoli and top	with cracker crumbs. Bake at 350° for 45 minutes.
Preheat oven at 350°. Grease 9 x 13 baking dish. Dump cherries with juice into baking dish. Pour crushed pineapple over cherries. Dump box of dry cake mix over pineapple and cherries. Add pecans to top. Dot with butter. Bake 1 hour.
Mix all ingredients very well and bake at 350° until toothpick inserted into middle of cake comes out clean.
Peel the bananas and slice into rounds. Measure spices, wheat germ and honey. Mix with yogurt and bananas. Chill. Serves 8 children.
Mix morsels and milk in a saucepan and stir until morsels are melted. May be microwaved, stirring occasionally, on High, until morsels are melted. Remove from heat, add nuts, cereal or raisins and stir. Drop on wax paper by teaspoon. Cool.
Heat oven to 275°. Sift 1 cup of the sugar with the cream of tartar. With mixer at medium speed, beat egg whites until stiff but not dry; slowly add sugar mixture until stiff and glossy. Spread mixture over the bottom and sides of a 9-inch well-greased glass pie plate. Make the bottom thinner than the sides. Sprinkle with 2 tablespoons of coconut. Bake for 1 hour, until light and crisp. Toast rest of coconut.
Place 2 cups Fritos corn chips in a baking dish. Arrange chopped onions and 1/2 of grated cheese. Pour chili over onions and cheese. Top with remaining corn chips and grated cheese. Bake at 350° for 15 to 20 minutes. Makes 4 to 6 servings.
In saucepan, combine ingredients. Mix well. Bring to a boil, lower heat and simmer 2 minutes. Serve hot or cold.
Heat oven to 375°. Mix sugars, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Grease bottom of 9 x 12-inch oblong baking pan. Spread all dough in pan. Bake for approximately 25 minutes, until light brown. Let cool; cut into squares.
Soften cream cheese to room temperature. Bake pie crusts according to package directions if using regular pie crusts. Set aside to cool. Add jello to boiling water. Stir well until thoroughly dissolved. Add milk to pudding mix and blend well. Add jello and cream cheese to pudding mix and beat with mixer until blended. Pour into pie crusts and refrigerate.
Pour sugar over apples and let stand 1/2 hour. Sift all dry ingredients, then sift again into apple bowl. Add remaining ingredients and mix until smooth. Spread in greased and floured 9 x 13-inch pan. Bake in 350° preheated oven for 40 to 45 minutes. May be served with whipped cream or Cool Whip.
Preheat oven to 350°. Cook broccoli, onion and celery in butter until tender. Stir in remaining ingredients. Pour into casserole dish which has been coated with cooking spray. Bake at 350° for 20 minutes.
Cream shortening and	sugar.	Add applesauce and well beaten eggs. Add water. Stir dry ingredients together and add to mixture by hand.	Fold in raisins and nuts. Bake in greased and floured 9 x 13-inch pan for 1 hour at 350°.
Mix pretzels, margarine and 1 tablespoon sugar. Bake about 10 minutes in 8 x 13-inch pan. Cool. Beat together Cool Whip, cream cheese and 1 cup sugar. This is the second layer.
Cream margarine and 1 1/2 cups sugar until light and fluffy. Add eggs and vanilla. Stir together flour, cream of tartar, soda and salt. Stir into creamed mixture. Cover bowl and chill overnight or at least 2 hours. Shape into walnut-sized balls. Roll in mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 minutes or until light brown. Makes 3 dozen.
Put in bowl in order given. Do not mix until last ingredient is added. Then beat well and bake in 350° oven. Can be made in loaf, layer or cupcakes.
Cut raw livers in half and soak for 4 hours in the soy sauce and bourbon, combined. Drain on paper towels. Roll the liver in brown sugar and pack the sugar on the chicken liver. Cut the bacon strips in half and lay each liver on 1/2 strip of uncooked bacon. Roll up and put a toothpick through it. Lay on a jellyroll pan, then add a little more brown sugar. Bake at 400° for 20 to 30 minutes, turning once or twice.
Put one scoop of ice cream in a glass. Pour soda over ice cream. Put sprinkles on top.
Melt butter in a 9 x 13 x 2-inch Pyrex baking dish. Put in rice and place chicken parts on top. Pour in water and sprinkle soup mix on top. Bake 1 hour at 325°.
Mix all ingredients together. Roll in 1-inch ball and press with fork on ungreased cookie sheet. Bake 8 to 10 minutes on 375°.
On a plate combine flour, salt and pepper. Dredge your scallops in flour mix. In a large heavy skillet, heat butter and oil and saute scallops very quickly to golden brown. Move scallops with slotted spoon and put in warm serving dish. Saute scallions in same pan, but don't brown. Saute them lightly, then remove and sprinkle over scallops and keep warm. (IT IS IMPORTANT TO KEEP THEM WARM.) Pour off excess oil from pan. Add white wine. Cook down halfway. Put sauce over scallops and scallions. Serve meal with lemon wedges.
Mix sugar, cocoa and flour in bowl. Heat milk to boiling. Add enough of the hot milk to mixture to beat and add egg yolks. Beat. Pour in rest of hot milk and cook until thick. Pour into baked pie shell.