HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix dry ingredients; set aside. Cream butter and sugar; beat in eggs until light and fluffy. Beat in vanilla and bananas. Add flour mixture and beat until blended. Add water; blend in well. Stir in walnuts. Add batter to greased 9 x 5-inch loaf pan. Bake 1 hour and 10 minutes or until toothpick comes out clean. Cool in pan for 5 minutes, then turn out on rack to cool completely.
Add gelatin to prepared pancake batter in bowl. Mix gelatin and pancake batter together with spoon until mixture is all the same color. Gently stir in bananas. Cook pancakes, following package directions. Makes 12 to 16 pancakes.
Blend cheese and margarine until smooth. Add remaining ingredients. Mix well. Separate rolls into 4 rectangles. Seal perforations. Spoon 1/2 cup mixture into center of each rectangle. Pull 4 corners of dough to center of mixture; seal. Brush tops with butter. Sprinkle with bread crumbs or sesame seed, if desired. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes.
Drain liquid from cherries (1 cup) and mix with jello. Add cream cheese and heat mixture until cheese melts. Remove from heat and add pineapple, cherries and nuts. Mix well and then add Coke. Pour into mold and refrigerate.
Mix sugar, butter and milk. Boil at medium boil for 12 minutes only. Be sure to reach boil before counting the 12 minutes. Remove from heat. Add Marshmallow Creme and beat until smooth. Add nuts and vanilla. Pour into buttered dishes.
Put the butter in a bowl that has been rinsed out with very hot water, so the butter will soften slightly. Add 1/2 cup sugar and 1 egg and stir briskly until well mixed. Add the second egg and beat until light. Add the flour and salt; mix well and spread in deep pie plate or casserole. Arrange halves of plums, skin side down, on the batter and sprinkle with the remaining 1/2 cup sugar and cinnamon. Bake at 400° for 30 minutes. Serve plain or with whipped cream to which a little fruit syrup has been added. Serves 6.
Soak beans overnight. Pressure cook beans with ample water until barely tender, about 20 minutes. Drain beans and put them in a bean pot with rest of ingredients. Bake at 350° for 4 to 6 hours. Add water as needed so they won't dry out.
Remove tops and seeds of peppers. Cover with boiling water; cook for 5 minutes. Drain. (For crisp peppers, omit precooking.) Leave peppers whole or cut lengthwise. Lightly brown ground beef and sausage. Add to remaining ingredients. Stuff peppers. Bake at 350° for about 40 minutes or until brown.
Combine broth, water and rice in 3-quart pot and boil. Reduce heat and cover. Simmer 35 to 40 minutes until rice is tender.
Layer all ingredients in Dutch oven according to list. Cover with foil. Bake 4 hours at 250°. When taken from oven, it's ready.
Peel zucchini and slice into about 1/4-inch slices. Sprinkle individual slices with salt to your liking. Heat oil for deep frying. Mix pancake mix, vinegar and milk. Dip each zucchini slice in batter and place in hot oil. Fry until brown (about 1 to 2 minutes). Better if you only fry about 4 or 5 at a time. Do not overcrowd fryer. Drain on paper towels.
Thoroughly cream together first 4 ingredients. Add egg and milk. Beat well. Add dry ingredients, mixing well. Stir in raisins and nuts. Drop by teaspoons onto crushed corn flakes. Toss lightly to coat. Place on greased cookie sheet, about 2-inches apart. Top each with maraschino cherry. Bake at 400° about 12 minutes. Yield: About 3 dozen.
Dissolve jello in 1 cup boiling water in bowl. Stir in yogurt. Pour into serving dish. Chill, covered, until firm. Yields 4 servings.
In casserole dish, mix chicken and broccoli. In bowl, mix cheese, mayo and juice. Pour on top of chicken and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Dissolve yeast in warm water. Add the flour, salt and sugar. Mix well. On a lightly floured surface, knead the mixture well with your hands. Roll pieces of the dough into any shapes you like. Place them on a cookie sheet that has been sprayed with the Pam.
Wash and clean the meat. Wrap tightly in heavy aluminum foil after seasoning it with all ingredients. Roast in a heavy roasting pan for 2 to 3 hours in a 325° oven.
Mix dry ingredients; set aside. Mix remaining ingredients together, then add dry mixture. Bake at 350° for 35 minutes.
Brown beef and onion in skillet. Drain well. Add pork and beans and place in round casserole dish. Cut biscuits in half and arrange around outer edge of dish. Sprinkle cheese over all and bake in a 375° oven for 15 to 20 minutes or until biscuits are done.
Preheat oven to 375°. Measure and put into mixing bowl, shortening, sugar, egg and vanilla. Mix thoroughly. Sift flour; measure, then measure soda and salt. Sift all together; add to shortening mixture. Mix all together. Roll in small balls; put on cookie sheet; spray with Pam. Flatten with fork. Sprinkle sugar on top. Bake 8 or 10 minutes; don't overcook.
Melt butter or margarine. Add Worcestershire sauce, salts and Accent and mix well. Put all other ingredients in a roasting pan and pour butter or margarine mixture over it. Mix thoroughly. Bake at 250° for 2 hours, stirring often.
Line pan with foil and place in tenderloins. In a small mixing bowl, stir together soy sauce, olive oil, basil, wine, salt, garlic powder and thyme. Pour over tenderloins, cover and place in refrigerator. Let marinate for at least 30 minutes. Remove tenderloins to another baking pan and cook at 475° for 20 minutes. Serve with Jezebel Sauce.
Mix all together and put in a bowl. Nuts or bananas can be added. Chill.
Mix warm milk, yeast cake and enough flour to make soft dough. Cream butter and sugar. Add raisins, citron, currants and candied fruit. Mix with soft dough.
Cream shortening and margarine until light. Add sugar gradually, beating until fluffy. Add eggs one at a time, beating well after each addition. Mix flour and baking powder in bowl. Add to creamed mixture alternately with milk, beating well after each addition. Stir in flavorings. Pour into greased and floured 10-inch tube pan. Place in cold oven. Set oven temperature to 325°. Bake for 1 hour and 20 minutes. Cool in pan for several minutes. Invert onto serving plate. Yield: 16 servings.
Cook potatoes in boiling salted water in Dutch oven until tender. Drain well. Mash until smooth. Add cream cheese, sour cream, onion salt, salt, pepper and butter. Beat until smooth. Place in Pyrex, greased lightly. Storage time: 2 weeks.
Cook ground beef in a large skillet until brown, stirring to crumble. Drain. Arrange potatoes and onion over beef. Sprinkle with salt and pepper. Spread corn and tomatoes over onion and cover and cook over low heat 40 minutes or until potatoes are tender. Yields 4 to 6 servings.
Slice potatoes like a tomato. Put in bottom of roaster or crock-pot. Salt and pepper; cover 1/2 way with water. Take about 1/2 loaf of bread, dry out. Cook 2 or 3 stalks of celery and 2 cooking onions until done in saucepan. Crumble bread and mix with poultry seasoning, sage and chicken broth. Salt to taste. Put on top of potatoes. Brown chops in skillet, then add on top of dressing. Cook at 375° about 1 hour, then simmer. Cook at 225° for 2 or 3 more hours.
Place all in crock-pot; cover and simmer on low 5 to 6 hours. Stir occasionally. Serves 6 to 8.
Mix well. Put on wax paper in refrigerator to firm. Roll into ball. Roll in chopped nuts and parsley.
Mix together sliced apples and sugar. Set aside 20 minutes or in refrigerator overnight. Add oil, vanilla, baking soda, salt, cinnamon, egg, nuts and flour. Pour into floured pan; bake at 350° for 60 minutes.
Preheat oven to 375°. In a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. In a large bowl, cream together butter or margarine and sugar until fluffy. Add vanilla and pumpkin. Mix well. Gradually stir in sifted ingredients. Fold in raisins and nuts. Drop batter by teaspoonfuls (2 inches apart) on greased cookie sheet. Bake 15 minutes or until lightly browned. Let cool on wire rack.
Grease (Butter) 13x9x2 baking pan, cut bread into inch thick slices and arrange in one layer in bottom of pan. In a large bowl, beat eggs with remaining ingredients except butter. When thoroughly mixed pour over bread in pan. Cover with foil and refrigerate 4 to 36 hours. To bake, uncover pan dot with butter and bake at 350 for 45-50 minutes. Remove, let stand 5 minutes. Serve with maple syrup or honey.
Place pineapple chunks, apple chunks, banana pieces and grapes on the skewers. Repeat until you have filled as many as you want. Serve right away. You can use any fruit you want.
Boil 1 cup sugar and 1/2 cup water until it forms a thread. Whip into the stiffly beaten egg whites and let stand. Boil 3 cups sugar, 1/2 cup water and syrup until it threads. Pour this last mixture into the first and beat until stiff. Add the vanilla and nuts. Pour onto a waxed paper lined large pan and cool. This is a large recipe.
Cook broccoli and cauliflower as directed on packages. Drain. If using the soup, mix soup with vegetables. If using shredded cheese, layer vegetables with cheese. Place (or layer) in a 2 1/2 to 3-quart buttered dish. Melt butter and mix with crushed crackers, using a fork. Place cracker mix on top of vegetables and cheese. Bake at 325°, uncovered, for 30 minutes.
Shred cabbage as for coleslaw. Heat oil in a large frying pan. Add onions; saute 2 to 3 minutes; then shredded cabbage. Salt and stir. Cover. Cabbage will wilt nicely. Taste. Add more salt to taste.
Mix all ingredients. Cook in a crock-pot or slowly on top of range until heated thoroughly.
Empty cherries into 9 x 13-inch baking dish. Spread evenly. Squeeze lemon over cherries.
Combine all the dry ingredients in a large bowl. Mix in oil. Add water and knead, about 3 minutes. Add pepperoni. Knead until no longer sticky. Let rise for 1 hour. Beat down and put in 2 greased loaf pans. Let rise 1 hour. Bake in preheated oven at 350° for 30 to 40 minutes.
Quarter the unpeeled cucumber and then cut each quarter into 1/4 inch slices. Fry the spring onions and cauliflower in the butter for 5 minutes. Put the cucumber in the bottom of an ovenproof dish. Put the fried mixture over the top and sprinkle with salt and pepper. Mix the cheese with the breadcrumbs and put over the top. Bake for 30 minutes.
In large saucepan or Dutch oven, saut green pepper, onion, celery, carrots and garlic in oil until crisp-tender. Add herbs and spices. Stir in tomatoes, picante sauce, bouillon and mushrooms. Bring to a boil; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in olives, zucchini, chili and garbanzo beans. Add water; simmer until thoroughly heated and zucchini is crisp and tender. Sprinkle cheese over chili when served. Can be served with rice and corn muffins. Makes 8 (1 1/2 cup) servings.
Combine soup and water. Add 1 cup of the noodles, tuna, celery, cashews, onion and pepper. Put in baking dish, then spread 1 cup noodles over top. Bake for 15 minutes at 375°.
Pour the milk into the blender and add the yogurt, peaches, cherries, honey and vanilla. Blend on high speed until smooth and serve immediately.
Saute the onions and celery in oil until they are light brown and tender. Add bulghur wheat and continue cooking and stirring until browned. Add the chicken stock and mix thoroughly. Cover and allow to simmer for 20 minutes or until the liquid has been absorbed and the wheat is tender.
Mix Jell-O in 1 cup hot water, then add remaining ingredients. Chill until mixture sets.
Cut meat into 1 1/2-inch cubes. Mix flour with seasoning. Dredge cubes of meat in flour mixture. Melt butter in kettle. Add onion; cook until tender, but do not brown. Add cubes of meat and brown. Add enough water to cover meat; simmer about 3 hours, until meat is tender. Add more water, if necessary, to prevent burning. Peel potatoes and quarter. Add carrots, celery and potatoes during last half hour of cooking. Add milk to stew (mix milk with flour). Cook gently until gravy thickens, stirring to prevent burning.
Beat together shortening and sugars. Add eggs and vanilla. Add dry ingredients and mix thoroughly. Add cereals and coconut. The dough will be crumbly. Form into balls about the size of a walnut or drop by teaspoon onto lightly greased baking sheet. Press down dough lightly. Bake at 325° for 8 to 12 minutes or until golden.
Grind oranges and cranberries in food chopper or blender. Pour in large mixing bowl. Add sugar, apples and nuts. Prepare jello and add ingredients. Chill and serve on lettuce.
Cut salmon with fork. Add eggs and other ingredients. Form into a loaf. Put in a greased pan. Bake for 30 minutes at 350°. The remaining soup can be diluted slightly with water to make a sauce.
Line a broiler pan with foil and dot the foil with butter. Spread potatoes and onions evenly over the foil. Cover with a lid of foil and bake for 1 1/2 hours at 350°. When half done, turn and re-cover until done. Uncover and let brown or crisp before serving.
Melt butter, mix all ingredients except oats. Mix well. Add oats. Stir. Pour into unbaked pie crust and top with pecans. Bake at 350° for 25 minutes or until pie is set and golden brown.
Cream the sugar and cream cheese. Add vanilla. Whip the cream, fold into cream cheese. Thaw strawberries. With ladyfingers, line bottom and sides of pan (standing up). Add mixture and cover bottom (ladyfingers, mixture, etc.), repeat. Mix cornstarch with strawberries while cold. Add to juice then put strawberries in. Boil until strawberries thicken. Keep close watch so as not to burn. Cool and add to top of cake.
Put in deep kettle margarine, sugar, cocoa and milk and bring to boil over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat and add vanilla and peanut butter. Blend until peanut butter melts and then add oatmeal and stir in well. Put on wax paper by spoonfuls and cool. Store in cans with wax paper between layers.
Mix everything together, except Cool Whip. Next add Cool Whip and spread on cake.
Beat first 7 ingredients together until smooth. Have apples ready. Mix together cinnamon and 5 tablespoons sugar. Put half of batter in greased tube pan. Lay half of the apple slices on batter and sprinkle with half of the sugar mixture. Repeat. Bake at 350° for 1 to 1 1/2 hours.
Add spices to flour. Cream shortening and sugar. Add unbeaten egg and sugar; beat thoroughly. Sift flour with baking powder. Add flour mixture alternately with milk to sugar mixture. Pour into well-greased pan (13 x 9 x 2-inch) or layered pan. Bake at 375° for 35 minutes.
Dissolve gelatin in water. Heat soup and add to gelatin. Cool, then add cream cheese. Beat until smooth. Add remaining ingredients. Let set in two-quart mold (rubbed with olive oil) several hours. Makes good dip if only 1/2 package of gelatin is used. Mousse is great used as a spread for crackers.
Cook fruit pulp in water for 15 minutes. Remove from stove and add sugar. Return to stove and bring to a boil. Cook for 20 minutes, stirring frequently.
Mix all ingredients and roll up into 2 rolls. Freeze. Slice thin when ready to bake. Bake at 350° in a greased pan.
Combine lemon juice, olive oil, oregano, garlic and salt in pint jar. Tighten lid and shake well. Let marinate overnight. Re-shake jar just before using. Dressing will keep refrigerated indefinitely!
In a large baking dish, arrange the broccoli; place chicken on top. Drizzle with Butter Buds; sprinkle with salt, pepper and lemon juice. Mix together the remaining ingredients and pour over the chicken. Bake at 325° for 35 to 40 minutes. Serving: Calories 288; fat 15 gr.; cholesterol 78 mg.
Crumble cornbread. Saute celery, onions and pepper. Add broth to crumbled bread. Add undiluted soup; mix in. Saute onion. Mix all ingredients. Season with sage, ground sage, salt and pepper; mix well. Do not make stiff. Use enough broth to give enough moisture to cook. Add beaten egg to dressing. Bake in oven at 325° until dressing is done. Stir while baking.
Soften cream cheese; add 1 package dried beef, cut up, and all other ingredients. Mix very well. Cut up other package dried beef. Shape cream cheese mixture into ball and roll in beef. Let sit in refrigerator 24 hours. Serve with crackers.
Mix pudding and milk until blended. Add sour cream and Cool Whip. In a dish put sliced bananas and vanilla wafers. Pour the pudding over the cookies and bananas. Chill until read to eat.
Mix corn starch with 1/2 c. sugar, and salt; slowly stir in water. Cook over low heat, stirring constantly, until thick enough to mound slightly when dropped from spoon. Beat egg yolks and add remaining 1/2 c. sugar: cook approximately 2 minutes, stirring constantly. Remove from heat; stir in margarine, lemon rind, and juice. Let cool until warm; pour into baked pie shell.
Mix flour, Crisco, sugar and salt with fork or pastry blender. Beat together vinegar, egg and water. Add this mixture to flour mixture. Stir until evenly moistened. Form into a ball and chill about 15 minutes.
In pie plate, whisk eggs, orange juice, cinnamon-sugar and vanilla. Add flour muffin halves; turn to coat both sides. In 12-inch skillet, over medium heat, melt 1 tablespoon butter. Place prepared muffin halves, cut side down, in skillet; cook until lightly browned on both sides, about 5 minutes. Repeat with remaining muffins, eggs mixture and margarine. Meanwhile, in medium bowl, toss fruit with preserves. Serve mixture over prepared muffins. Serves four.
Mix cottage cheese and Cool Whip in large mixing bowl. Add jello; mix. Add strawberries and pecans; mix well. Put in 9 x 13-inch dish or one of your choice and refrigerate. Best when made a day before serving.
Combine sugar, water, apple juice and lemon juice in large container; stir until sugar dissolves. Add raspberries, sherbet and 7-Up; mix well. Yield: 25 servings.
Combine all ingredients. Pour mixture into a greased 2-quart casserole. Bake in oven at 350° for 50 to 60 minutes.
Brown beef, bacon and onions together, then add the remaining ingredients. Put in an 8 x 8-inch baking pan and bake 1 hour at 350°.
Mix soup and 1/2 can water; heat to boiling. Let cool. Mix gelatine with 1/2 cup water. Mix with soup. Blend in cream cheese; stir in onions, bell pepper, shrimp and crab meat. Pour into greased mold. Refrigerate approximately 4 to 6 hours.
Combine yolks, granulated sugar, lemon juice, rind and butter. Cook in double boiler until mixture thickens. Beat well. Add confectioners sugar if desired.
Pour soup in a bowl. Stir until smooth. (Do not add water.) In a large crock-pot, pour enough soup in to cover bottom of pot. Lay the steaks around in the pot. Cover with remaining soup. Cook on high for 6 to 8 hours.
Mix together thoroughly and use like salt. Great as seasoning rub on ribs or steaks or brisket for the grill.
Mix the first 4 ingredients; add salad oil slowly, beating constantly. Continue to beat until thick. Add poppy seed and mix well. Store in fridge. If separates during storage, beat again. Makes 3 1/2 cups. Serve over fruit.
Remember, the old folks are worth a fortune...with silver in their hair, gold in their teeth, stones in their kidneys, lead in their feet and gas in their stomaches.
Mix all ingredients; chill. Shape into balls.	Bake 20 minutes at 350° or until they start to brown slightly. Makes 75 to 100 appetizers.	These may be frozen, uncooked.	Thaw 20 minutes before baking.
Drain peas. Mix peas with all other ingredients, mixing well. either put in a crystal salad bowl or serve on beds of lettuce.
Beat together eggs, sugar and vanilla. Add salt and milk. Pour into 9-inch unbaked pie shell. Bake at 475° for 5 minutes. Reduce heat to 425° for 15 minutes or until custard is set.
Mix together beans and diced ham in a saucepan. Heat until bubbly and thoroughly warmed. Serve with cornbread! Serves approximately 6.
Put 3/4 cup water with 1/3 cup rice; boil for 15 minutes. Add 1 quart milk and 1 cup sugar. Simmer slowly for about 1 hour. Add 1 teaspoon vanilla. Beat 3 eggs, adding 1/4 cup water or milk to eggs, along with a pinch of salt. Stir until it boils. Place in a dish to cool.
Mix lime and milk together. Fold in Cool Whip. Pour into crust. Freeze. (Do not take out of freezer until ready to use. Cuts easily; return unused pie to freezer until ready to use again.)
Pour vodka in jars to cover berries. Let stand as long as possible, 1 to 2 years. For a very smooth berry taste.
Dissolve Jell-O in boiling water. Add strawberries (still frozen) and pineapple and bananas. Pour 1/2 of mixture into large mold. Chill until firm while other half remains at room temperature. Meanwhile, let sour cream come to room temperature. Spread sour cream on top of congealed mixture and top with remaining Jell-O mixture. Chill again until firm. Serves 8 to 10.
Chop artichoke hearts together and spread in well-greased Pyrex pie plate. Scatter chili peppers and spread mayonnaise over artichoke hearts. Sprinkle with cheese. Cover with foil and bake at 350° for 15 minutes; 25 minutes if prepared ahead and refrigerated. (Do not use the microwave oven; the cheese does not melt nicely.) Serve with tortilla chips. This recipe is easy and delicious!
Heat skillet with oil. Flour the roast and brown quickly. Put in heavy pot with boiling water. Sprinkle soup mix on top of roast. Simmer covered on top of stove approximately 2 hours or longer. Check and add hot water as needed.
Mix all ingredients, except shells together until well blended. Stuff shells. Keep a small amount of crumbs on the side and moisten them with olive oil. Sprinkle these over the tops of the stuffed clams. Place in preheated oven at 425° for about 16 to 18 minutes until the tops brown.
Open a can of pear halves; arrange on lettuce leaves. Top with Miracle Whip. Garnish with grated American cheese.
Chop up onion and green pepper. Then saute onion and green pepper in a small amount of margarine or butter until they are tender. Add can of chili and catsup to onion and pepper pan. Stir and heat slowly. Stir in grated Cheddar cheese. Add Tabasco sauce if desired. Serve hot with Fritos.
Mix and stir over medium heat until too thick to stir. Store in an airtight container.
Dissolve Jell-O in 1	cup boiling water. Add berries and pineapple.	Put in Pyrex	dish and congeal. Let cream cheese come to room temperature. Mix with sour cream, 1/2 cup sugar and nuts. Spread on top of congealed salad and chill.
Place chicken breasts on plate and cover with plastic wrap; cook in microwave for 12 minutes. Tear chicken in bite size pieces. Mix soup, milk and cheese with chicken. Take the rolls, fold out and fill with mixture. Roll up, put in pan and cook until rolls are done.
Beat sugar and melted butter together. Add remaining ingredients; beat eggs in last. Bake in an uncooked pie shell at 350° until golden brown.
Heat cherries with juice in a saucepan with sugar. Mix cornstarch with orange juice and add to warm cherries. Cook until thickened. Serve warm over ice cream, pound cake or angel food cake.
Cream shortening and	sugars. Add eggs, vanilla and water and blend	well. Add sifted dry ingredients, except oatmeal, and mix well. Add oatmeal, nuts and raisins. (If you wish, you may add 2 cups nuts or 2 cups chopped raisins, instead of 1 cup of each.) Bake at 375° for about 10 minutes. Do not overbake.
In a food processor, process cheeses until smooth. In small saucepan, stir together sugar and gelatin. Whisk in milk over low heat and stir until gelatin is dissolved, about 5 minutes. Pour gelatin mixture through feed tube with food processor running, processing until smooth. Transfer mixture to medium bowl. Stir in lime juice, vanilla and lime peel until well blended. Chill cheese mixture, stirring occasionally, until it mounds when dropped from a spoon, 30 to 40 minutes.
Fry bacon until crisp. Drain on paper towel; reserve drippings in skillet. Set aside. Saute garlic, onion and mushrooms in skillet until tender. Stir in reserved bacon, flour and seasoned salt. Set aside. Cut tomatoes in 1/2-inch slices. Place half of the slices in a lightly greased 8-inch square baking dish. Spoon half of bacon/onion mixture over tomatoes. Sprinkle with 3 tablespoons Parmesan cheese. Repeat layers. Dot with butter. Bake at 350° for 25 minutes. Yields 6 servings.