HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Sift dry ingredients. Add bananas, oil, vanilla, eggs and pineapple. Stir to blend. DO NOT BEAT. Pour into greased 9-inch tube pan. Bake at 350° for 1 hour and 20 minutes. Cool. Invert. Does not need icing.
Mix well. Bake at 350° until knife inserted in middle comes out clean. While cake is hot, punch holes in cake.
Brown beef in oil; add chili powder and onions. Simmer until onion is tender. Add milk, tomato sauce and salt; simmer until hot. Cut tortillas into 1/2 inch strips. Arrange alternating layers of tortillas, meat mixture and cheese in baking dish. Bake at 300° for 40 minutes.
Combine ingredients in order listed and mix. Pour into unbaked 9-inch pie shell. Bake at 250° until knife will come out clean when inserted into pie, about 40 minutes.
Soak beans overnight. Skim loose skins. Cook beans in same water. Pour into casserole dish. Add remaining ingredients. Bake in 350° oven for 1 hour.
Break bread in pieces and place in a buttered baking pan (9 x 13 x 2 1/2-inch). Arrange chicken, cut in pieces, on top of the bread. Add water chestnuts. Dot with mayonnaise and top with cheese.
Cream together until soft the cream cheese and sugar. Roll into small balls. Roll each ball in granulated sugar. Flatten with forks or press in mold.
Season roast with salt and pepper and brown in bacon fat with garlic. Drain off fat. Bake at 350° for 3 hours or until tender. Remove meat from pan and add rest of ingredients to juices. Remove to oven 1 hour or until thickened. Slice meat, then add back to sauce and bake 30 minutes more. Serve with rolls.
Spread rice in bottom of 9 x 13-inch pan. Lay chicken over rice. Spread soup on top of chicken. Sprinkle dry onion soup over this, then add water and bake 2 1/2 hours at 300°. Cover pan with foil. Take foil off last 10 minutes. After about 45 minutes, raise chicken up a little and stir rice so soup and moisture go to bottom and the rice isn't so dry.
Combine first 3 ingredients; mix well and spread in 9 x 12-inch baking dish. Bake at 350° for 15 to 20 minutes. Cool completely. Mix sugar, flour and Jell-O well, then add water. Cook over medium heat until thick and clear; cool completely.
Beat together cream cheese, 2/3 cup sugar and almond flavoring until fluffy. Add eggs, one at a time, beating after each at low speed. Pour into an ungreased 9-inch pie plate. Bake at 350° for 35 minutes. Stir together sour cream, 3 tablespoons sugar and vanilla. Spread on top of baked pie. Cool. Top with chocolate curls, almonds or fruit. Chill. Serves 6 to 8.
Blend all ingredients, adding pecan halves last. Pour into pastry shell and bake at 350° for 50 to 55 minutes or until a knife inserted in the center and edge comes out clean.
Mix white sugar, flour and cocoa. Gradually add milk. Add well beaten eggs, brown sugar, vanilla and butter. Nuts may be added, if desired. Pour into unbaked pie shell and bake in preheated 325° oven until firm and shell is done. Makes two 8-inch pies or 1 very large pie.
Mix beans, mustard, chili sauce, bourbon and strong coffee all together and let stand overnight. Bake at 375° for 40 minutes.
In a large bowl, sprinkle Knox gelatine over cold water; let stand 1 minute. Add boiling water and stir until gelatine is completely dissolved. Stir in remaining fluids and sweetener. Chill mixture until consistency of unbeaten egg whites. Fold in fruit and pour into mold or 2-quart serving bowl. Chill until firm. Makes 12 to 14 servings.
Boil potato. Mash. Add butter, sugar and salt; stir to creamy consistency. Cool. Add beaten egg yolks, milk, lemon juice and rind. Mix well together. Fold in stiffly beaten egg whites. Pour into pastry shell. Bake at 400° for 25 minutes or until done.
Mix the first 2 ingredients together with a wire whisk, then add apples to mixture. Add rest of the ingredients, as much or as little as you like. Better if refrigerated overnight.
Spray casserole dish with Pam. Combine all ingredients in large bowl; mix well. Pour into casserole dish. Bake at 350° for 45 minutes to 1 hour until it looks set and is light brown on top.
In a large skillet, heat oil. Add beef and cook over moderate heat, crumbling with a fork, until it loses its red color. Stir in chili seasoning mix, then remaining ingredients. Bring to a boil. Cover and simmer for 10 minutes. Serve in wide-rim soup plates with crackers.
Place 1 pie crust in pie dish or pan and brown lightly in oven. Take chicken off the bone and add Veg-All (drained). Add chicken soup, diluted with 1/4 can of chicken broth. Stir and warm in microwave. Pour into pie crust. Place crust on top. Bake unti pie crust is done following cooking time on pie crust box.
Mix all above ingredients. Roll into small balls, then in powdered sugar. Chill overnight.
Thinly slice all vegetables. Heat oil in large skillet. Add potatoes and saute for 5 minutes. Add onion, squash, salt and pepper. Cover and simmer until vegetables are tender. Serves 8.
Mix sugar, oil and vinegar. Heat; let cool and pour over salad. Let stand overnight. Drain, if desired.
Cook and peel potatoes. Boil water and sugar. Add margarine, salt and vanilla. Place potatoes in a baking dish. Pour liquid over potatoes and bake about 1 hour.
Fry bacon until crisp; add onion and cook over low heat until onion is tender but not brown. Add remaining ingredients. Bring to steaming point and pour over leaf lettuce or spinach. Serves 4.
Mix all ingredients except flour together. Mix together well. Then add sifted flour a little at a time. Mix until dough forms a biscuit dough. Roll out small cakes with hands. Bake at 400° until lightly browned.
Coat chicken with garlic salt, paprika and flour. Brown in 1/2 cup oil. Pour off excess, then add herbs and wine. Cover and cook slowly for 30 minutes. Remove chicken. Stir sour cream into drippings and pour sauce over chicken.
Spread dough on cookie sheet. Bake 15 to 20 minutes at 375°. Cool. Mix cream cheese, Ranch dressing and mayonnaise. Spread on cooled baked dough. Cover with assorted vegetable toppings: 1 cup broccoli flowerets, 1 medium chopped onion (optional), 1/2 to 3/4 grated carrot, 1/2 cup chopped celery, 1/2 cup cauliflower tops, green peppers and black olives.
Sprinkle beef with salt, pepper and flour. Brown well in the fat in a heavy pan. While meat is browning, add the chopped vegetables. Sprinkle with paprika; add hot water to cover. Cover pan and cook slowly for 2 1/2 to 3 hours. If gravy is not thick enough, blend 1/2 tablespoon flour with a little cold water and stir into the stew. Cook 3 to 5 minutes. Season to taste with salt and pepper. If additional seasoning is desired, add catsup, chili sauce or grated horseradish.
Mix all ingredients except margarine. Add melted margarine and bake in a 400° oven until brown.
Spread cream cheese on bottom of oven-safe dish. Spread chili on top. Sprinkle with shredded cheese. Bake at 350° for 10 to 15 minutes or microwave on High until cheese is melted. Serve with nacho chips for dipping.
Mix first four ingredients and bring to boil. Boil about 3 minutes. Set off heat and add vanilla and oats (plus nuts if desired). Mix well and place by teaspoons on wax paper. Allow to cool, then place in airtight container.
Spread chili in an 8-inch square baking dish or other shallow 1 1/2 to 2-quart baking dish. Cover and place dish on inverted saucer. Microwave on High for 3 to 5 minutes or until hot, stirring after half the time. Combine prepared cornbread batter and cheese. Pour evenly over hot chili. Tent corners of dish with foil. Place dish on inverted saucer. Microwave at Medium-high 5 to 7 minutes or until cornbread topping is even.
Mix all ingredients in order with an electric mixer. Pour into a greased and floured Bundt pan and cook at 350° until done.
Combine butter, sugar and vanilla. Add flour, 1 cup at a time. Mix until stiff. Drop from teaspoon and flatten onto a greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix together and let stand overnight. Bake at 375° for 1 hour. Stir twice during the hour.
Cook vegetables in oil until tender. Add tomato paste, water and seasonings. Simmer 15 minutes. Stir occasionally. Add seafood and heat through. Serve on hot rice. Makes about 4 servings.
Mix by hand first 3 ingredients and press into bottom of well-greased 9 x 13-inch pan. Beat together remaining ingredients and pour over first layer. Bake at 350° for 40 minutes. Remove from oven and sprinkle with powdered sugar while still hot.
Mix together. Place in greased 1 qt. casserole. Sprinkle paprika on top. Bake at 350 degrees for 30 minutes.
Cream the oleo and sugar thoroughly. Add 1 whole egg at a time alternately with the flour. Beat 1 minute after adding each egg. Add vanilla and continue beating about 2 minutes. Pour into ungreased stem pan and bake for about 30 minutes or until cake springs back when touched. I like to add 1 teaspoon almond flavoring.
Brown pork chops. Remove from pan. In same pan, pour soup. Add 1/2 cup water. Layer chops, potatoes and onion in baking dish. Pour soup over this. Cover and bake 3/4 hour at 350° until potatoes are done.
Cook rice according to box directions, substituting bouillon for water (include seasoning packets). Melt margarine in skillet. Add onion, celery and parsley. Saute onion, celery and parsley over low heat until tender, stirring frequently. Combine with cooked rice, pecans, giblets and seasonings. Toss together lightly. Bake in large dish at 350° until hot.
Cook sugar and milk to a softball stage. Take off stove. Add marshmallow cream and peanut butter. Stir until mixed well. Stir in vanilla. Pour into a buttered 9 x 9 dish or pan. Cool. Cut into squares.
Cream the shortening and sugar. Add eggs, one at a time, beating after each. Make a paste of the cocoa and red food coloring. Stir into creamed mixture. Mix salt and vanilla with buttermilk. Add to creamed mixture alternately with flour. Blend soda with vinegar. Fold into mixture. Do not beat. Pour batter into 2 prepared 9-inch cake pans. Bake at 350° for 30 minutes. Frost as desired.
Combine the first 7 ingredients. Add the okra last. Drop by tablespoon into hot peanut oil until golden.
Combine first 4 ingredients. Pour into serving dish. Top with pie filling. Refrigerate overnight. Can be used as a salad or dessert. My favorite is blueberry pie filling and use almonds instead of pecans.
Mix all ingredients except flour with the warm cottage cheese. Add flour gradually to mix. Stir well. Cover and let rise in warm place 1 hour. Stir down. Turn into greased bowl or casserole.	Rise 40 minutes. Bake at 350° for 40 to 50 minutes. You can brush butter on top while still warm.
Combine the first 6 ingredients. Blend mayonnaise and mustard together. Pour over rice mixture and toss lightly. Add salt and pepper to taste. Pour into a greased shallow 2-quart casserole. Cover and bake at 350° for 25 minutes.
Mix dry ingredients. Slowly stir in 1 cup of cold water. Bring remaining 3 cups to a boil and add dry mixture to it, stirring constantly. Continue to cook in double boiler for about 30 minutes, stirring constantly. Remove from heat and add oil of cloves. Makes 1 quart of paste. Keep moist by adding a small piece of wet sponge to the top of each jar.
Cook onion and celery in butter in a 2-quart saucepan until golden brown. Add broth, rice and seasonings. Cover. Cook over low heat about 20 minutes. Add chicken and carrots and cook 15 more minutes. Sprinkle with chopped parsley. Makes 8 servings.
Cook rice. Mix together celery soup, ground wham, rice, onion, green pepper and mustard. Chill in refrigerator. Shape into croquettes using about 1/4 cup per croquette. Dip in beaten egg, then in bread crumbs. Let stand a few minutes. Fry 2 or 3 at a time in deep fat at 365° for 3 to 5 minutes or until brown. Drain on paper towels. Prepare frozen peas according to package directions. Pour over croquettes and serve. Serves 8 to 10.
Mix first 4 ingredients together; let stand while preparing remaining ingredients; bring to a boil. White hot, pour over cabbage mixture and stir. This slaw will keep for 3 weeks in the refrigerator.
Crumble and brown sausage. Drain off fat. Add veggies and saute until crisp-tender. Combine soup mix, rice and water in a saucepan. Cook 20 minutes. Grease a 2-quart casserole. Add sausage and soup mixture, stirring to mix. Drizzle with melted butter. Sprinkle with almonds; cover. Bake 20 minutes at 375°.
Scald milk and oleo in a large pot (Dutch oven). Remove from heat. Stir in sugar and salt. Cool to lukewarm. Add eggs, yeast and 4 cups of flour. Mix well. Add remaining 4 cups flour. Mix. Place cover on the pot. Let rise until double in bulk, about 50 to 60 minutes. Stir down. Place on floured board and cut with biscuit cutter. Place on greased (Crisco) cookie sheets. Cover with dish towels free from draft. Let rise about 45 minutes. Bake in hot oven at 400° for 15 minutes or until golden brown. Brush tops with melted butter. Yield: 72 rolls.
In a large heavy kettle, saute onion in butter until transparent. Add zucchini and salt. Saute 10 to 15 minutes or until zucchini is almost soft. Add mushrooms. Cook 2 minutes or until tender. Add all remaining ingredients. Heat through.
Prepare frozen artichokes as package directs. Do not overcook. Drain the artichokes and place on bottom of 3-quart casserole dish. Squeeze as much water as possible from the thawed spinach and layer it on top of the artichokes.
Combine mayonnaise with orange juice and mustard. Slowly whisk in honey, adding horseradish last. Serve with thin slices of beef or ham.
Cook spaghetti; brown onions and peppers in fat. Add meat; stir until gray. Stir in other ingredients with spaghetti; pour into greased casserole. Cover and bake for 45 minutes in 350° oven.
Prepare cake mix according to box directions. Pour 1/2 of batter into greased 9 x 13-inch pan; bake at 350° for 15 minutes. While baking, melt caramels with milk and butter over low heat; stir constantly. Pour over cake (baked half). Sprinkle 1 cup nuts and chocolate chips over caramel. Pour remaining cake batter over filling; sprinkle 1 cup nuts on top. Bake another 25 minutes. Check with toothpick.
Cook chicken and debone. Cut meat into small pieces. Mix chicken with all other ingredients except Doritos which are used to line the baking dish and crumble some to top casserole. Bake at 350° for 30 minutes.
Mix dry ingredients thoroughly in 13 x 9-inch pan. Make 3 holes in ingredients. Put salad oil in one hole, vinegar in second hole and vanilla in third hole. Pour water over all. Mix with fork until it is like cake batter. Bake at 350° for 30 to 35 minutes.
Mix and pour this over mixture already in baking dish. Bake at 400° for 20 minutes. Serve with whipped cream or ice cream.
Melt butter. Place frozen rolls in bottom of tube or Bundt pan after greasing bottom and sides of pan. Pour butter over rolls. Sprinkle sugar, cinnamon and nuts and top with butterscotch pudding. Let rise overnight on counter and bake in the morning. Bake at 350° for 30 minutes.
Spread roll dough onto bottom of baking pan with tall sides. Brown sausage and drain. Spread over dough. Cover sausage with hash browns, probably will not take whole bag. Add beaten, seasoned eggs, you may not need 7. Sprinkle cheese on top. Bake about 30 minutes at 425°. If using a "brownie pan" it may take 40 minutes. Cut and serve warm.
Remove stems from mushrooms and set caps aside; chop stems. In small skillet, saute onion and chopped stems in butter until tender. Add bread cubes and crab; cook over medium heat, stirring constantly, until lightly browned. Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with bread stuffing. Place in 9-inch square or shallow baking dish. Pour wine around caps. Bake at 400° for 15 minutes. Top with cheese. Continue baking 8 to 10 minutes until cheese melts. (To make ahead, prepare, cover and refrigerate. Bake as directed.) Serves 6 to 8.
That's "it." Bake at 375° for 8 to 10 minutes. Watch closely when baking.
Cut carrots lengthwise; cook until tender. Drain well. Melt margarine in skillet; add lemon juice and brown sugar. Stir until mixture thickens. Add carrots and stir until well glazed and heated through.
Separate cauliflower florets; wash and boil just until tender (don't overcook). In a deep bowl, beat eggs and add remaining ingredients to form a smooth batter. Put florets into batter and, with large spoon, scoop up one by one, florets and batter, and drop into hot oil in frying pan. Turn while cooking to brown evenly. When golden brown, remove and drain on paper towel. Serve when still warm.
Brown beef with green pepper and onion. Drain well. Add green olives and seasonings. Place in shallow ovenproof casserole. Spoon sour cream over meat, then pour beans evenly over sour cream. Sprinkle corn chips then cheese over beans. Bake in preheated 350° oven about 15 to 20 minutes until heated through and cheese is melted. Serve plain or over shredded lettuce or hot rice.
Spread bread slices with pizza sauce. (A good spaghetti sauce may be used.) Add pepperoni, cheese and any other desired toppings. Place in preheated oven, 450°, just until cheese is melted.
Cream butter with sugar; add eggs. Add rest of ingredients. Fold in nuts and cherries. Bake in well-greased tube pan at 350° for 1 hour and 15 minutes. Very good.
Mix cake mix, butter (softened) and 2 eggs together with mixer. Batter should be stiff. Spoon into 11 x 15-inch cookie sheet. Spread evenly. Mix cream cheese until smooth; add eggs and powdered sugar. Blend well. Pour over cake mixture. Bake at 350° for 25 to 30 minutes. Should be lightly browned.
Cream the butter and sugar. Add egg yolks one at a time. Add soda to flour. Alternate flour and sour cream to creamed mixture. Beat egg whites stiff and fold into batter. Bake at 300° for 1 1/2 hours in a tube pan.
Mix together green beans, kidney beans, celery, green pepper and pimiento. Mix well sugar, vinegar, oil, water, salt and paprika and pour over salad. Chill and drain before serving.
Cook chopped broccoli; drain. Mix milk, soup and broccoli; heat, adding cheese to taste.
Brown meat slowly. Spoon off excess fat and rinse meat. Add next five ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount boiling water until tender (approximately 10 minutes); drain and rinse. Combine remaining ingredients except Mozzarella cheese. Place one-half of the noodles in a 13 x 9 x 2-inch baking dish. Spread half the cottage cheese filling, half of the Mozzarella cheese and half the meat mixture. Repeat layers. Bake at 375° for about 30 minutes. Let stand for 10 minutes before cutting. (If refrigerated, allow an extra 15 minutes or so in the oven.)
Pare and cut watermelon rind into pieces 2-inches long and 3/4-inch wide. Cover with brine made from salt dissolved in 1 quart water; let stand overnight. Drain; cover with water and boil 10 minutes. Drain. Cover with heavy syrup of equal parts water and sugar and thinly sliced lemon to each 3 quarts rind. Cook slowly until rind is tender and clear. Put in jars and seal.
Put butter, sugar, cocoa and milk in microwave. Cook for 2 minutes on High. Remove. Add vanilla and nuts. Stir and pour in buttered pan.
Cook squash in small amount of water until tender. Drain well and mash fine. Grate onion and saute in butter until done. Mix all ingredients; chill. Make into croquettes and roll in bread crumbs. Fry in deep fat.
Mix all together and bake at 350° for about 30 to 45 minutes.
You will need one 11 x 7 x 1 1/2-inch size pan.
In a pie or quiche pan, spread refried beans on the bottom, then guacamole, yogurt and salsa. Top with chopped onion, shredded Cheddar and tomato. Spread sliced black olives for decoration. Serve chilled. Eat with chips.
About 40 minutes before serving, cut each chicken leg at joint. In a 5-quart Dutch oven over medium-high heat, in hot oil, cook chicken a few at a time until well browned on all sides. Remove chicken to plate as they brown. Discard all but 1 tablespoon drippings. Cook carrots until lightly browned, stirring occasionally. Return chicken; add tomato sauce, water, sugar, salt, oregano and pepper. Over high heat bring to boil. Reduce heat to low; cover and simmer 15 minutes. Add broccoli; over high heat, heat to boiling, separating broccoli with a fork. Reduce heat; cover and simmer 10 minutes longer. Skim fat and serve.
In a boiler, liquefy the tomatoes, onion, garlic and chilies. In 1/4 cup of oil, fry mixture. In the other 1/4 cup oil, fry the tortillas until soft. Coat the tortillas with the sauce. Fill with chicken and roll up. Place in a 9 x 13-inch baking dish and heat in oven. Serve with sour cream, cheese and onions for garnish on top. Serves 8.
Place apple slices in a large mixing bowl. Mix sugar, flour, salt and cinnamon; add to apples and stir to coat. Pour apples into baked pastry shell; spread evenly. Mix together remaining ingredients for topping and sprinkle over apples. Cook on High until apples are fork tender. Cool before serving. Makes 6 to 8 servings.
Combine the flour, baking powder, salt, dry pudding, oleo, egg and milk. Mix like cake batter. Pour onto greased, unfloured 9-inch pie pan. Drain peaches and arrange evenly over batter in pan. Combine cream cheese, 1/2 cup sugar and juice. Beat until thick. Pour into center of peaches to within 1-inch of sides. Sprinkle remaining sugar and cinnamon over all. Bake at 350° for 35 minutes or until brown.
Mix thoroughly. Keep in tightly closed container. Use three heaping teaspoonfuls per cup of hot water.
Melt 1/2 stick butter in bottom of casserole dish. Mix squash, crumbs, onions, egg, sage, salt and pepper and turn into casserole dish. Pour remaining melted butter over the top and top with grated cheese. Bake at 350° for 30 minutes.
Beat eggs on high for 5 minutes. Beat in sugar, pumpkin and lemon juice. Stir together dry ingredients. Mix dry ingredients with wet.
Cook garlic in oil in large non-stick skillet for 1 minute. Add beef strips, stir-fry 1 1/2 to 2 minutes. Season with salt and pepper. Remove beef; add zucchini to same skillet. Stir-fry until tender. Return beef to skillet with tomato halves and dressing. Heat through. Serve mixture over hot pasta. Sprinkle with Parmesan cheese. 4 servings.
Mix all ingredients. Sprinkle on cooked pasta. Can be stored in the refrigerator. It's also good sprinkled on salads. Yields 4 servings (1 tablespoon each), 20 calories, fat free.
Cook bacon until crisp. Remove from skillet. Crumble. Add vinegar, brown sugar, salt and onion. Heat thoroughly. Add 1/2 cup water and cabbage. Cover and steam until tender.
Spread one tablespoon of peanut butter on each slice of bread to cover completely. Sprinkle 1 tablespoon of granola and 1 tablespoon of chocolate chips evenly over peanut butter. Serves two.
Combine in the	order given, stirring after each addition. Boil until thick. Cool before adding to the salad.
Dissolve yeast cake or	package of dry yeast in 1/4 cup lukewarm water. Add 1 teaspoon sugar. Into a large mixing bowl put 1/3 cup sugar, salt, fat, egg and 1 cup warm water. Beat thoroughly. Add gradually, about 4 cups flour. Knead. Put into a warm place to rise until double in bulk. Press down and place in icebox until needed.
Put in blender and blend until smooth. Will keep in refrigerator for 3 weeks. Great recipe for lemon icebox pies and homemade ice cream.
Sift flour 3 times with soda and salt. Blend sugar and peanut butter. Stir in egg and beat until smooth. Add flour mixture and milk alternately, beating after each addition. Bake in greased pan at 350° until well browned (about 1 hour).
Mix all ingredients for cake in bowl and beat for 3 minutes. Pour into 9 x 13-inch pan (grease and flour not necessary). Bake at 350° for 50 minutes.
Arrange crescent rolls in a 10-inch pie pan with points to the center. Brown sausage; drain well. Beat eggs and milk. Add sausage, then pour in pie pan. Sprinkle cheese on top.
In one bowl, sift flour, baking soda, salt and cinnamon. In a large bowl, mix sugar, oil, eggs and vanilla. Add the sifted ingredients. Fold in apple, nuts and chocolate chips. Bake in a 9 x 13-inch greased pan for 35 minutes at 350°.