HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter in bowl. Add sugar and egg yolks. Add dry ingredients alternately with mashed bananas. Add nuts and beaten egg whites. Pour into greased, waxed paper-lined loaf pan. Bake at 350° for 1 hour and 20 minutes or until bread tests done.
Fry bacon until crisp. Cool and crumble. Mix with vegetables. Toss with dressing.
Cook chopped broccoli and drain. Mix soup, mayonnaise and onion. Beat in eggs. Fold in broccoli and margarine in small pieces. Put mixture in baking dish. Top with cheese. Crumble crackers on top and press down with hands. Bake at 350° for 30 minutes. Let stand for 20 minutes before serving.
Layer in crock-pot as listed. Heat until warmed through, about 1/2 to 1 hour.
Slice carrots, potatoes and onion thin. Shave corn from the cob. Should have 2 cups. Brown meat; drain off fat. Add onion, pepper and mushrooms. Boil potatoes, corn and carrots. Add tomatoes, corn and mushrooms. Add meat mixture and stew mix to vegetable mixture. Add V-8 juice. Simmer for 1 hour.
Rinse chicken and pat dry. Arrange in baking dish. Combine mustard, molasses, vinegar, soy sauce, pineapple and brown sugar in dish. Mix well. Spoon over chicken. Bake at 325° for 1 hour or until chicken is tender, basting frequently.
Cook spinach and drain. Beat eggs, cheeses, dressing, butter, garlic and corn muffin mix. Add spinach and stir. Shape into 1-inch balls. Bake at 350° for 15 minutes or until lightly browned. Appetizer can be made and frozen before baking for later use.
Brown ground beef with onion. Drain, then add taco seasoning mix according to directions. Combine refried beans with taco sauce. Layer 1/2 bean mixture, then 1/2 meat mixture, grated cheese, 1 cup crushed corn chips, 1/2 beans, 1/2 meat and top with more Cheddar cheese (in pie shell). Bake 20 to 30 minutes; let sit 10 minutes. May serve with sour cream, lettuce and tomato. Oven temperature: 350°.
Cut each wiener into 4 pieces. Cut each piece of bacon into 3 pieces. Wrap bacon around each wiener. Place on a cookie sheet. Sprinkle with brown sugar and dry mustard. Cover with foil; leave in refrigerator overnight. Then cook for 1 to 1 1/2 hours at 350°. Then remove foil and broil for 2 minutes. Stick toothpicks in each wiener and serve.
Mix strawberry gel with fresh strawberries. Mix pudding mix with milk and Eagle Brand milk. Layer in trifle dish starting with cake, then strawberries, then pudding. Top with Cool Whip and garnish with fresh strawberries.
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears. Stir in the almond extract. Combine flour, baking powder and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mix. Mix at low speed just until blended after each addition.
Brown onions and sausage. Add all other ingredients, except cheese. Put into casserole dish and sprinkle cheese on top. Bake at 350° for 10 minutes.
Heat oven to 350°. Line cupcake tins with paper cupcake liners. In large bowl, mix margarine, sugar and eggs; beat well. Add the milk and vanilla; blend. Stir in flour, oats, soda and salt; mix well. Add optional items if desired. Spoon batter into cupcake liners. Bake for 20 minutes, then test center to see if done. Remove and let cool slightly. Remove from tins; let cool completely or enjoy while still warm.
Break cake into bite size pieces. Mix pudding according to directions. Prepare gelatin with boiling water and add the frozen strawberries, stirring until berries are thawed. Layer cake in punch bowl, then layer pudding, strawberry mixture and whipped topping, repeating layers until all is used. End with whipped topping. Top with chopped nuts.
Saute shallots in melted butter. Add a bay leaf and 2 cups of the Madeira. Simmer and add consomme. Add truffles to 1/2 cup Madeira and pour into hot sauce.
Mix all the filling ingredients together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4 inch thick. Place a small bowl of salsa in the middle of a serving plate. Arrange pinwheels around salsa. Garnish with parsley, if desired.
Mix the mayonnaise, wine vinegar and sugar together and set aside. Rinse the bunch of broccoli spears and then cut into bite size, using the tops only. Add the chopped red onion and raisins. Mix and toss with dressing mixture and serve cold. Add the nuts right before serving.
Arrange pecan halves in the bottom of unbaked pastry shell. Because pecan pie is a heavy pie, make a thicker pie shell than usual. If frozen pie crust is used, use both layers.
Mix ingredients; place in a 9 x 13-inch pan. Bake at 400° for 20 minutes. During last 4 minutes, top with crushed potato chips and 1 cup shredded cheese.
Beat together peanut butter and margarine, stir in sugar (mix well). Stir in Rice Krispies. Measure batter in tablespoon amounts. Shape into log. Roll in nuts and set aside. Melt chocolate chips and shortening in saucepan, drizzle over logs. Chill!!!! Makes 25 to 30 logs.
Cream peanut butter, sugars and shortening. Add egg; mix well. Add flour and soda. Dough will be very stiff. Make into balls and press down with fork. Bake on ungreased cookie sheet at 350° for 10 to 15 minutes.
Scramble fry hamburger. Add chopped onion. Drain grease. Add rest of the ingredients and cook slowly to heat through.
Combine first 3 ingredients. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat, stir in chocolate chips until melted. Add marshmallow creme, nuts and vanilla. Pour into greased 13 x 9-inch pan.
Peel, cube (bite size) and parboil the potatoes. Grease baking dish or bowl. In microwave, heat milk, margarine, flour and cheese until melted and hot. Stir occasionally. Put hot sauce in blender and blend until smooth. Pour hot sauce over hot potatoes. Bake at 350° for 30 to 45 minutes or until bubbly and with good color.
In small saucepan, melt butter or margarine. Stir in lemon juice and salt if desired. Serve with fish, seafood or vegetables. Refrigerate leftovers.
In lightly salted water, cook lobster or shrimp. Cook 5 minutes. Dice lobster meat and set aside. Melt butter in top of double boiler. Blend in flour, salt and pepper. Blend in enough hot milk to make 3 cups of gravy. Slowly stir butter and flour mixture until smooth and well-thickened. Add mushrooms. Blend well and pour into shallow casserole. Cook 5-inches below broiler until sauce is bubbly. Serve over rice. Serves 4 to 6 people.
Preheat oven to 375°. Prepare stuffing according to package directions, using water and margarine. Spoon into bottom of greased 11 x 7-inch baking dish.
Brown chicken pieces in oil. Remove chicken; set aside. To drippings in pan, add onions; saute until brown. Add broth, carrots, tomatoes, paste, lime juice, hot sauce, nutmeg, cloves and cinnamon. Return chicken to pan. Simmer covered 15 minutes. Add green peppers; cook 10 minutes. In small bowl, mix together peanut butter, cornstarch and 1/4 cup of liquid from pan. Stir into chicken mixture; simmer 5 minutes. Serve over rice.
Mix cooked rice, vegetables and margarine together in frypan. Add salt and pepper to taste. Fry on medium heat until rice is brown and dry.
Combine all dry ingredients and zucchini in bowl and mix. In separate bowl, mix eggs, oil and vanilla. Pour over flour mixture and stir. Bake in 350° oven for 1 hour and 30 minutes or until pick inserted comes out clean.
Grease and flour a tube pan. Pour half of mixture in pan, then mix 2 teaspoons brown sugar and 1 teaspoon cinnamon. Sprinkle over batter in pan. Pour remainder in pan and bake at 325° for 35 to 45 minutes.
Stir together all ingredients except rolls. Spread mixture on rolls. Makes 4 or 5 sandwiches.
Use half the dried beef in the ball and half on top of ball. Have cheese at room temperature. Mix all ingredients. Form into ball and top with half of beef pieces.
Cut onions in 1/2-inch slices. Saute in pan with garlic and olive oil. Slice peppers. Put in baking dish; add a dash of Tabasco and next 2 ingredients. Toss. Sprinkle with Parmesan cheese. Bake at 350° until brown.
Saute celery and onion in butter. Mix chicken broth, milk and flour. Toast bread and break into pieces into chicken broth. Add celery, onion and chicken mix. Salt and pepper to taste. Add beaten eggs and mix well. Put into greased baking dish. Bake at 350° for 50 to 60 minutes.
Let the hash browns thaw and spread in a 13 x 9-inch casserole dish. Salt and pepper lightly. In a bowl, mix the butter, cheese, soup, sour cream and onion. Pour over potatoes. Mix the corn flakes and the butter; spread on top of casserole. Bake at 350° for 45 minutes.
Combine the boiling water and box of Jell-O and stir until dissolved. Cool until just beginning to set. Beat the evaporated milk until peaks form. Add Jell-O mixture and all other ingredients and beat until all mixed. Refrigerate for at least 3 hours.
Preheat oven to 350°. Cover bottom of large cookie sheet with crescent rolls, patting to fit. Prick with fork. Bake 10 to 12 minutes. Cool.
Combine the pudding mix with milk in a saucepan. Add the peanut butter. Cook and stir over medium heat until the mix comes to a full boil. Cool the cooked pudding 5 minutes, stirring twice. Pour into a pie shell. Chill 3 hours.
Preheat oven to 350° (325° for glass dish). In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla extract until well blended. Stir in pecans.
Squirt Dream Whip into bottom of ice cream freezer. Pour Eagle Brand milk over this. Pour Dutch chocolate milk over this. Do not stir. Freeze.
In a covered saucepan, simmer chicken in salted water to cover for 20 minutes; drain. In a bowl, combine pancake mix and salt; stir in water. Beat 2 minutes. Dip chicken in batter; let excess batter drain off into bowl. In a heavy skillet that's at least 3 inches deep, heat 1 1/4 inches of oil to 350°. Regulate heat so chicken fries, about 325°. Fry a few pieces at a time for about 5 minutes or until golden and chicken is tender. Drain well. Makes 4 servings.
In bottom of soup pot, saute beef, onion and garlic in olive oil until beef is brown (approximately 5 minutes). Add water and all remaining ingredients except macaroni. Add more water to completely cover vegetables. Bring to a boil. Add macaroni. Cook until macaroni is tender. Turn heat down to low and cover. Cook for at least 1 1/2 hours, stirring occasionally.
Beat butter, sugar and eggs together. Add vanilla. Mix flour and cocoa together. Add milk to flour mixture. Add to butter mixture until smooth. Pour batter into 2 floured 9-inch pans. Bake at 350° for 30 to 35 minutes.
Cook onions in butter until soft but not browned (10 to 15 minutes over moderate heat). Blend in flour, salt, pepper and nutmeg. Stir in broth, then sherry. Place mixture in a baking dish. Toss bread cubes, Swiss cheese and Parmesan cheese and put on top of onion mixture, pressing some of the bread cubes into the mixture.
Mix together in order as listed. Bake in 2 prepared round 9-inch cake pans at 325° for 25 minutes or until done.
Cook chicken and onion on both sides in hot oil in large skillet. Add water, barbecue sauce and margarine; bring to a boil. Reduce heat; cover and simmer 5 minutes or until chicken is thoroughly cooked. Stir in stuffing mix and corn; let stand 5 minutes.
Mix dry ingredients together first. Then add remaining ingredients. Do not beat. Stir well. Bake at 350° approximately 30 minutes.
Mix together first 5 ingredients; set aside. Spray deep casserole dish with release agent. Cover bottom with 1/2 the tortillas. Continue to layer 1/2 the chicken, 1/2 the mixture and 1/2 the cheese; repeat layers beginning with tortillas. Bake for 30 to 40 minutes at 325°. Let stand 5 minutes before cutting.
Slice unpeeled squash and cook in small amount of salted water for 15 minutes or until done. Drain and mash. Add sausage and remaining ingredients. Bake in greased casserole dish at 400° to 450° for 20 to 30 minutes.
Preheat oven to 200°. This fruit cake is baked in a very slow oven. Sift flour with the baking powder and baking soda. Add cinnamon, allspice and nutmeg. Set flour mixture aside. Cream butter and eggs together until light and fluffy. Add vanilla to egg mixture. Gradually add the flour mixture to the egg mixture. Add, one at a time, the orange juice, lemon juice and the Welch's grape juice. Stir mixture until all ingredients are well blended. Add grape jelly. Blend well. Place candied cherries, candied pineapple, lemon peel, orange peel, pecans and raisins in a large bowl and mix well. Fold this mixture into the batter. Mix thoroughly.
Brown sausage and ground beef; drain. Mix with all other ingredients. Simmer several hours or bake in oven for 1 hour at 350°.
Mix crackers and water together; put in meat. Beat eggs with fork. Put in the rest of the ingredients. Bake at 350° for 1 hour.
Place ham in browning bag. Combine pineapple juice, brown sugar and honey. Use needle to inject juice in ham. Marinate at least 12 hours. Place pineapple slice with cherry in center with toothpick.
Mix graham cracker crumbs, sugar and 1 stick of butter. Press in a 9 x 13-inch dish. Combine 2 eggs, powdered sugar and 2 sticks of butter. Mix on high for about 4 minutes. Pour over graham cracker crust. Slice bananas; lay on pudding mix. Pour drained pineapple over bananas. Cover with whipped topping, cherries and nuts if desired.
Heat margarine and half and half in 1-quart saucepan over low heat until margarine is melted. Stir in remaining ingredients; keep warm over low heat. Pour sauce over noodles, stirring to coat noodles.
Mix sugar and flour together. Heat margarine, Coke, cocoa and marshmallows to boiling point. Pour slowly over sugar and flour. Mix together.
Cream together margarine and sugar. Add beaten eggs and vanilla. Add dry ingredients, mixing well. Pour batter into a greased and floured 8 x 8-inch pan. Bake in a 325° oven for 25 to 30 minutes. Cut into squares when cooled.
Use large mixing bowl. Beat eggs; add sugar gradually, then oil. Add 3 cups of Delicious apples and cup of chopped pecans. Sift together 3 cups of flour, 1 teaspoon of salt, 1 teaspoon of soda and 2 teaspoons of vanilla. Mix well but be careful not to overbeat or apples will turn into sauce. Grease and lightly a 9 x 13-inch pan or two 9-inch pans. Start with cold oven. Bake at 325° for 45 to 60 minutes.
Cook ground beef seasoned with salt and pepper. Mix flour, baking powder and salt. Add water to make dough. Roll out on floured board; cut into circular shapes with knife. Put cooked meat on half the dough. Fold over and pinch the edges firmly. Fry in deep fat until brown. Put in lined pan and cover until ready to serve. Serve hot.
Mix flour, baking powder and salt. Stir in nuts, fruit and chocolate. Beat eggs and sugar together in separate bowl. Add to first mixture and stir until blended. Mixture will be very thick. Line a 9 x 5 x 3-inch loaf pan with brown paper. Grease paper with margarine very thoroughly. Pour in mixture. Bake in preheated oven at 325° for 1 hour and 15 minutes or until top is browned. Put on rack to cool, carefully removing paper. Stores well.
Cook lentils, carrots and bay leaf in water for 30 minutes. Drain and transfer to large bowl to cool. Mix all remaining ingredients into lentils. Season to taste. Can be prepared up to four hours ahead. Tastes better with some time to meld the flavors.
Bring sugar, syrup and water to boil. Stir in peanuts slowly, so as not to boil. Then keep at rolling boil until nuts begin to pop and brown. Remove from heat; add soda. Stir well. Add salt. Pour onto large well greased platter or sheet, allowing room for candy to spread. When cooled, break in pieces.
Mix flour and seasonings in pie plate. Mix eggs and 1/4 cup water in another plate or bowl. Place crumbs in another plate or bowl. Roll chicken pieces in flour, then egg mixture, then crumbs. Place on paper towels to set up, about 15 minutes. Put shortening in pan on medium heat until melted and hot. Place chicken in grease, cover and cook about 10 minutes until brown and fry until done.
Preheat oven to 400. Cut each tortilla into 8 wedges with a pizza cutter. Arrange the wedges in batches in a single layer on an 11x17 inch baking sheet. Bake for 6 to 8 minutes or until light brown. Remove the chips to a wire rack to cool. Makes 64 chips.
Saut onion and garlic in oil in a skillet until browned. Combine onion/garlic mixture with remaining ingredients in a food processor. Blend until smooth. Let stand 30 minutes before serving. Serve with toasted pita bread slices and vegetables.
Brown sausage and drain. Add vegetables and simmer until tender. Add rice. Add soups and seasonings. Pour in casserole dish. Bake at 350° for 1 to 1 1/2 hours. Stir occasionally.
Mix all ingredients together. Roll between sheets of wax paper that have been sprinkled with flour. This will make enough for 1 double crust pie in 9-inch pie pan.
Melt almond bark following package instructions. Drop in Oreos and turn to coat. Lift out and let excess drip off. Place on wax paper. Cool for 30 minutes, then add decoration as desired. I use the star tip with red icing to make a mock poinsettia and then add green icing leaf tip with a silver candy bead for shine. The possibilities are only limited to your imagination. Stores great in sealed tub and also mails easily.
Combine first 8 ingredients, toss gently. Spoon blueberry mixture into pie shell. Cut remaining pie shell into strips. Make a lattice design over filling. Brush pie with milk and sprinkle with 1 tsp. sugar. Bake at 400° for 40 to 45 minutes. Shield edges with aluminum foil during last 20 minutes of baking.
In large mixing bowl, using electric mixer, cream braunschweiger (chopped in chunks first), cream cheese and mayonnaise. When well mixed, add onion, garlic powder, dash of salt and parsley. If desired, may add 2 tablespoons lemon juice. Serve on assorted crackers.
Pour boiling water over sugar (2 tablespoons), salt and butter mixture in bowl and mix. Dissolve yeast in lukewarm water mixed with 1 tablespoon sugar. Add yeast mixture to sugar, butter, salt and water mixture. Add 2 1/2 cups of flour and mix until smooth. Add rest of flour to make a stiff dough. Knead for 8 to 10 minutes or until elastic. Place in greased bowl and grease top. Cover, set in warm place and let rise 25 minutes. Punch down and divide into 3 sections. Roll jelly roll fashion and place in greased loaf pans. Slash top of dough every 1/2-inch with knife. Brush top with mixture of egg yolk and milk. Let rise in a warm place until doubled. Preheat oven to 400° and bake bread for 10 minutes. Then reduce heat to 350° and bake for 20 to 30 minutes, until golden brown.
Preheat oven to 350°. Mix everything together, except corn flakes and butter. Place in a casserole dish. Crush corn flakes on top, enough to completely cover top. Melt butter and pour all on top of corn flakes. Cook for 1 1/2 to 2 hours.
Spread out crescent rolls on an ungreased cookie sheet (with sides) and pinch rolls together to make them meet.	Bake 10 minutes at	400° until golden brown. Cool completely. Mix cream cheese, mayo and spices until creamy. Spread over crust.
Preheat oven to 350°. Move top oven rack to keep from burning bag. Sprinkle chicken on both sides with the other ingredients. Place large paper bag on a broiler pan. Place chicken in bag. Close end of bag by rolling it under. Bake for one hour.
Mix all ingredients except salad dressing. Add salad dressing. Toss until coated.
Mix the sugar, soy sauce, vinegar, water and cornstarch. Cook over low heat until thickened, stirring constantly. Place in a kettle the pork. Add the cold water and boil 20 minutes or until tender. Pour off water if there is any left; cool. While meat is cooling, saute the onion and carrots in oil (substitute green pepper, pineapple, bamboo shoots and apples). Remove from pan. Combine ingredients with hot sweet and sour sauce and sauteed vegetables. Serve with steamed rice.
Cook noodles as directed on package. While noodles cook, cook and stir beef and onion in large skillet until meat is brown and onion is tender. Drain off fat. Stir in drained noodles, celery, catsup, mushrooms (with liquid), tomatoes, salt and pepper. Cover and simmer 30 to 45 minutes. Very good for really cold snowy nights.
Bring to a boil crushed pineapple. Dissolve gelatin in it and add sugar. Cool until almost stiff. Whip evaporated milk and lemon juice until it stands in peaks (very stiff). Pour on top of gelatin mixture. Beat in slowly with rotary beater. Pour into baked 9 or 10-inch pie shell. Chill at least 1 hour. When serving, garnish with drained crushed pineapple, if desired.
Cook raisins, cinnamon, salt, cocoa, cloves and water over medium hot stove for 15 minutes. It will be rather thick and raisins will get soft. Let cool.
Mix all together. Pour into large black greased skillet. Bake at 450° for 20 minutes.
Combine beans, soup, milk and pepper. Add half can of dried onions and mix all together. Bake at 350° for 35 to 45 minutes. Ten minutes before done, sprinkle other half can of dried onions over the top.
Electric skillet at 350°. Combine all ingredients, and stir until dry. Put on lightly greased cookie sheet. Bake at 350° for 25 minutes. Cool and store in airtight container.
Mix cream cheese, sugar and vanilla. Blend well at medium speed in mixer. Add eggs and mix well. Pour batter into ready to use graham cracker crust. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate 3 hours. Top with fresh fruit.
Cook beef and onion together; drain. Add remaining ingredients and cook until heated completely. Serve on hamburger buns. Serves 4 to 6.
Line cupcake tins with cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar until well blended. Add eggs. Mix until smooth. Pour over wafers to 3/4 full. Bake 25 minutes at 325°. Top with fruit or sour cream and fruit when cool.
Dissolve can of lye and Borax in warm water. Let stand for 1 hour. Add melted grease and ammonia and stir 10 minutes. If you want to use as hand soap in your bathroom, add a 10 cent bottle of your favorite perfume. Mold in square box. Let stand overnight. Cut in cakes.
Drain tuna. Combine tuna, celery, mayonnaise, chopped parsley, green onion and pepper. Cut tops off tomatoes and scoop out seeds. Turn upside down to drain. Fill with tuna salad. Serve chilled on parsley lined plate. Makes 36 appetizers. Contains 21 calories per appetizer.
Brown beef in oil with onions and garlic. Add tomato paste, water, salt, sugar and oregano; simmer for 15 minutes. Cook noodles as directed. Grate cheese. Remove seeds from chilies. Layer noodles, sauce, cheeses and green chilies into a 10 x 15-inch pan. This makes 3 layers. Bake for 30 minutes at 350°. Let set 10 minutes before serving. Serves 8.
Cream oil and sugar. Add egg, vanilla and milk. Mix in flour. Pour into greased pans and bake at 375° for 35 minutes.
Bake cake from directions on cake mix box. Use only 3 egg whites. Use juice from drained	pineapple as part of liquid in	cake. After cake is	baked and still warm, poke holes in cake and pour over the cake, the can of Coco Lopez and smooth over. Put cake in the refrigerator to cool. Take out the Cool Whip and fold in drained pineapple and coconut if desired; put on cake. Put cake in refrigerator until ready to eat.
Blend together first 4 ingredients; stir over medium heat until boiling. Boil for 5 minutes. Remove from heat and stir in the last 3 ingredients. Drop by teaspoon on wax paper.
Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside. In large mixing bowl beat sugar, oil and eggs until well combined. Stir in cereal, peel and vanilla. Add flour mixture, zucchini and nuts. Mix well. Spread evenly in greased 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Bake at 325° for 35 minutes or until wooden pick inserted near center comes out clean. Cool completely. Spread with Orange Cream Frosting.