HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter with a wooden spoon. Add the sugar and honey and beat until creamy and light. Add the eggs one at a time, then thoroughly mix in the bananas. Sift together the flour, soda and salt and blend thoroughly into the mixture. Finally fold in the nuts. Butter a 12 x 4 1/2 x 2 1/2-inch loaf pan and pour in the batter. Bake in 350° oven, 1 hour or until a knife inserted in the center comes out clean. Makes 1 large loaf.
Drain pineapple and reserve juice. Dissolve gelatin in boiling water. Stir in sugar until dissolved. Add pineapple juice. Chill until consistency of egg whites. Fold in pineapple, cranberries, orange rind, oranges, apples and pecans. Chill until firm.
Combine all ingredients in a jar. Cover and shake mixture until well blended. Store in airtight container.
Grease bottoms of loaf pans. Cream shortening and sugar. Add eggs, pumpkin and water. Blend in remaining ingredients. Pour into pans. Bake at 350° for 60 to 70 minutes. Cool slightly, then remove from pans and cool completely. Wrap and refrigerate.
Combine first 3 ingredients in a pitcher; pour in water. Cover and let stand 5 minutes. Remove and discard tea bag and mint leaves. Add apple juice. Serve over ice and garnish each glass with a lemon slice and mint sprig. Contains 63 calories per cup.
Layer steamed onions, soup and cheese in buttered dish or pan. Sprinkle with bread crumbs. Bake at 350° until bubbly. Serves 6 to 8.
Cut stew meat into thin slices. Brown meat and onions in oil in a large skillet. Cover and cook slowly about 10 minutes. Add rice, water, salt and mushrooms with their liquid. Cover and cook slowly until rice is tender, about 25 minutes. Add pepper, celery, bean sprouts, spinach, soy sauce and sugar. Cover and cook until spinach is tender, 5 to 8 minutes. Do not overcook; vegetables should be crisp. Toss lightly to mix ingredients. Serve with extra soy sauce if desired.
Cook mixture until it forms spinning hairs. Add a pinch of soda and 2 to 3 drops vinegar. Mix with 8 to 12 quarts popped corn. Butter hands and form balls.
Blend well mayonnaise and cream of chicken soup. Then add the chicken, celery and almonds. Put in casserole; sprinkle potato chips, almonds and Cheddar cheese on top. Bake in a 300° oven for 40 minutes.
Preheat oven to 350°. In a casserole dish add rice, broth, soup, butter, worcestershire sauce. Bake covered 1 hr. Stir about after 30 minutes.
Line quiche pan with pie crust. Bake 5 minutes at 400°. Combine all ingredients. Spoon mixture into pie crust. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
In jar combine vinegar, oil, chutney, sugar, salt, curry powder and mustard. Cover and chill. Tear spinach into bite size pieces. Place in salad bowl, top with apples and raisins. Shake chilled dressing well. Pour over salad and toss.
Line 9-inch square baking dish or pan with foil, overlapping sides. Butter foil. Melt butter in heavy medium saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium-high. Brush down sides of pan with wet pastry brush. Cook to 310°, stirring occasionally, about 11 minutes. Immediately pour toffee into pan, tipping to cover foil evenly. Let stand 1 minute. Spread chocolate with back of spoon over toffee until melted and smooth. Sprinkle with pecans. Refrigerate until firm. Remove from pan and break into pieces. Store in airtight container. Makes 1 1/2 pounds.
Cream butter, sugar, eggs and salt. Add baking soda and flour. Do not make too stiff; put in refrigerator and chill for 6 hours. Roll out and cut dough in shapes. Bake for 8-10 minutes at 325-350°. Decorate.
Cream butter with sugar. Mix 2 cups flour with white raisins. Mix all ingredients except egg whites in large mixing bowl. Fold stiffly beaten egg whites into mixture. Bake for 3 hours at 250°.
Beat eggs and sugar. Add other ingredients. Put in pie shell. Sprinkle nutmeg over the top. Bake at 450° for 10 minutes. Reduce heat to 300° for about 45 minutes.
Combine sugar, coffee powder, salt, milk, cream and corn syrup in 3-quart heavy saucepan, buttered. Bring mixture to a boil over low heat, stirring constantly. (If sugar crystals form on sides of pan, wipe off.) Continue cooking, without stirring, over low heat to a soft boil stage (236°). Remove from heat. Add margarine and vanilla. Do not stir. Cool, without stirring, until lukewarm (110°). Beat until candy thickens. Pour into buttered pan. Melt chocolate chips in double boiler over water. Spread over cooled fudge. Sprinkle with chopped nuts. Cool, then cut.
Pick any damaged or withered leaves from the woodruff and put the whole bunch, including stems and flowers into a punch bowl or tall glass jug. Pour over the wine. Gently heat the sugar and water in a small pan and stir until the sugar has dissolved. Cool a little, then stir into the bowl of wine. Cover closely with a plate or sheet of foil and chill in refrigerator for an hour or longer. Before serving, peel the orange and slice the flesh thinly. Add the orange slices to the punch.
In large skillet, over medium-high heat, cook and stir onion and garlic in margarine and oil 1 minute. Add shrimp; cook and stir until shrimp are pink. Add lemon and salt; heat through. Garnish with parsley. Serves 4.
Combine all ingredients except bananas and ice in a blender and blend on high speed for 15 seconds or until sugar is dissolved. Add bananas and ice. Blend until ice is crushed. Pour into two 16 ounce glasses. Add a straw and serve.
Mix all ingredients together, except biscuits, butter and cornmeal. Place in a 2 1/2-quart casserole dish. Bake at 400° for 10 minutes. Dip biscuits in melted butter, then cornmeal. Bake an additional 20 minutes, or until biscuits are brown. Freezes well. Add biscuits later.
Cut steaks in cubes; roll in flour. Heat butter; brown steak and onion. Add remaining ingredients, except sour cream; cook slowly. Add sour cream just before serving. Serve over rice or noodles.
Combine sugars, corn syrup and water. Stir until dissolved, then bring to a boil in a heavy saucepan. Cover and boil gently, 10 minutes. Do not stir! Remove from heat and allow to cool. When cool, add the vanilla and maple flavoring and stir only until mixed. Store in the refrigerator. Makes about 32 to 36 ounces.
Pour condensed milk over layers last. Bake at 350 degrees 25-30 minutes.
Drain meat after cooking. Add all ingredients and simmer for an hour with lid on. Delicious!
Mix all ingredients together with mixer until blended except the flour. Add flour and beat. If beater is unable to beat, mix with hands. Chill. Roll out as usual with flour board and rolling pin.
Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2-inches, or round layer pan, 9 x 1 1/2-inches. Beat baking mix, sugar, cocoa, egg, milk, shortening and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool 10 minutes; remove from pan. Cool completely. Carefully split cake to make 2 layers. Spread bottom layer with preserves. Spread 1 cup Chocolate Cream over preserves. Top with second layer. Frost top and sides of cake with remaining Chocolate Cream. Garnish with cherries and sliced almonds, if desired. Refrigerate any remaining torte.
Grease a 9 x 13 x 2 pan. Layer with pie crust. Brown sausage and green onion and drain. Layer sausage and onion on top of pie crust. Then layer picante sauce on top of meat and onion. Beat eggs, add milk and beat again. Then add everything else to milk and egg mixture. Pour over sausage. Bake at 350° for 1 hour.
Beat eggs; add oil and sugar, then add flour, cinnamon, soda, salt, vanilla, apples and pecans. Pour into greased tube pan and cook for 90 minutes at 325°.
Prepare cake mix as directed on package, baking in two 8-inch layer pans. Cool. Place cake layers, top side up, in 2 clean 8-inch layer pans. Prick each cake with fork at 1/2-inch intervals. Meanwhile, dissolve each flavor gelatin separately in 1 cup boiling water. Carefully pour raspberry flavor gelatin over one cake layer and lime flavor gelatin over second cake layer. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds, then unmold cake layer onto serving plate. Top with about 1 cup of the thawed whipped topping. Unmold second cake layer and carefully place on first layer. Frost top and sides with remaining topping. Chill. Garnish with gumdrop holly leaves and berries.
Beat eggs. Add sugar and salt; set aside. Over low heat, melt butter in a large skillet. Add egg mixture and chopped dates. Cook, stirring constantly, until mixture thickens and turn slightly brown, about 5 minutes. Add vanilla. Remove from heat; stir in cereal and nuts. Cool in refrigerator until cold. Shape into walnut size balls and roll in coconut or nuts or confectioners sugar. Refrigerate to set cookies.
Mix all ingredients and pour into ungreased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Boil potatoes whole and unpeeled for about 40 minutes; drain and cool. Peel and mash in a bowl. Add garlic, flour, salt and seasoning. Stir into soft dough. Turn onto floured surface. Divide into 4 to 6 parts; shape into ropes about as thick as your finger. Cut into 3/4-inch pieces and roll them on the tines of a fork. Drop into boiling water. Gnocchi will sink. After 1 to 2 minutes, they rise to the top and are done. Carefully drain; top with your favorite spaghetti sauce.
Mix sugar, margarine and evaporated milk. Boil 9 minutes at full boil. Remove from heat. Add Marshmallow Creme and peanut butter. Mix thoroughly. Pour in buttered 13 x 9 x 2-inch pan. Cool. Cut in squares. Makes 5 pounds.
In a large bowl, combine cottage cheese and dry peach jello. Stir and mix well. Drain oranges and add with remaining ingredients. Stir lightly to mix. Serve on lettuce as salad or serve as dessert.
Combine all ingredients. Mix well. Put in greased loaf pan and bake at 375° for 1 hour or until done.
Preheat oven to 400°. Grease bottoms only of 12 medium muffin cups. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once, just until moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. Cool on rack or serve warm.
Pour pineapple	with juice in long Pyrex dish and mix together flour and sugar. Sprinkle over the pineapple. Put cheese over that,	then crackers on top.	Melt margarine and pour over all. Bake at 350° for 30 minutes or until brown. Serve warm.
Mix all ingredients on medium speed for 4 minutes. Grease & flour 10 x 13 pan. Pour batter in pan & sprinkle with 1/2 cup chopped nuts. Bake at 350 degrees for 35 minutes.
Combine the corn syrup, butter and brown sugar in a small saucepan; simmer until syrupy. Pour this mixture over the bottom of a 9 x 13-inch casserole dish. Slice bread into 10 (1 to 1 1/2-inch) thick slices. Place over the sugar-butter mixture.
Cook broccoli according to directions; drain well. Saute onion in oleo. Add onion, cheese and soup to broccoli. Brown crushed crackers lightly in oleo which is left from sauteed onion, then sprinkle crackers on top. Bake at 350° for 20 minutes.
Sprinkle rice in casserole. Put 1/2 can of soup over rice. Brown chicken and place over rice. Cover with remaining soup and other ingredients. Cover with foil and bake at 375° for 30 minutes.
Mix mayonnaise, soy sauce, lemon juice, curry powder and garlic salt; mix well, then add tuna, celery, peas, onions and water chestnuts. Mix well and let set in refrigerator for 8 hours. At serving time, add chow mein noodles and almonds. Serve cold. Makes large salad.
Preheat oven to 350°. Put flour, baking soda, salt and cinnamon in bowl. Combine eggs, sugar, oil and vanilla in large mixing bowl. Beat on low speed until well blended. Fold in apples and nuts. Spoon in greased and floured 13 x 9 x 2-inch baking pan. Bake for 1 hour or until tested done.
Combine mayonnaise, 2 tablespoons water, lemon juice, 1/4 salt, 1/8 teaspoon pepper and garlic. Cut stems of watercress. Peel cucumber; remove the seeds and cut into slices. Peel carrot and grate. Pour dressing on top.
Preheat oven to 350°. Grease 1 1/2-quart casserole. In medium saucepan, combine butter with water and heat until butter melts. Remove from heat. Add stuffing and parsley. Toss lightly until stuffing is moistened. Set aside.
Combine all ingredients together. Bake at 350° for 35 to 40 minutes.
Combine and beat for 4 minutes. Place in well-greased 12-cup ring mold or Bundt pan. Bake at 350° for 40 to 50 minutes. Frost with green frosting and green coconut if desired. Red hots can be used for holly berries. Put 4 candles for the first Sunday of Advent.
Clean giblets and neck of turkey. Cook gently in salted water. Neck and gizzards take at least 1 1/2 hours to cook; livers, 30 minutes to 1 hour. Remove meat from neck and add to broth. Finely chop liver and gizzard; add to broth. Add seasonings. To thicken gravy, allow about 1 tablespoon of flour per cup of broth and combine with a small amount of cold water; then add to broth. Cook, stirring constantly, until slightly thickened. Add eggs.
In small bowl combine first 3 ingredients; mix at low speed until well blended. Add flour and mix well. Form dough into twelve balls. Press dough into muffin tins. Sprinkle nuts into each using half the nuts.
Brown hamburger, onion and garlic in skillet. Drain off grease. Add tomato paste, water, sugar, salt, bell pepper, black pepper and Tony Chachere's Creole seasoning to hamburger mixture. Mix together and simmer 1 hour. Boil spaghetti; drain water off. Mix in meat sauce or serve meat sauce over spaghetti on individual plates.
Combine ingredients and beat until blended. Pour into 9-inch square pan. Set pan in a larger pan. Pour hot water into pan so it surrounds small pan to the depth of 1-inch in a 350° oven. Bake 1 hour. Serve warm with vanilla ice cream. It's so good!
Mix all ingredients together, excluding cabbage leaves and tomato sauce. Rinse cabbage leaves and drop into boiling water for one minute or until limp. Drain and pat leaves dry. Put about 1/2 cup of meat mixture onto each leaf. Fold it envelope style with seam side down onto a 13 x 9 x 2-inch greased pan. Pour tomato sauce over cabbage rolls. Cover with foil and bake at 350° for 45 minutes.
Cook potatoes in skins; cool. Peel and shred coarsely. In saucepan, over low heat, combine cheese and 1/4 cup butter, stirring occasionally until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes. turn into 2-quart greased casserole. Dot with butter. Bake at 350° for 25 minutes. If made ahead and frozen, increase the baking time. Serves 8.
Saute onion and pepper until tender in chicken broth. Wash and drain black beans. Mash one can of black beans. Add beans and salsa. Cook until thick. Place about 3 or 4 tablespoon of mixture on tortillas and roll up and folding ends in. Place in pan and bake for 15 minutes at 350 degrees. Sprinkle cheddar cheese on top and bake for 5 minutes. Serve on chopped lettuce and tomatoes topped with sour cream.
Prepare black-eyed peas according to package directions. Brown onions, ground beef and sausage; drain. Add onion, beef and sausage to peas. Add entire can, including liquid, of tomatoes. Add salt and cayenne pepper to taste. Cook over medium heat until slightly thickened. Serve hot.
Brown hamburger and onion in skillet. Pour over beans. Simmer until well blended.
Layer in oblong baking dish in the order given. Cover bottom of dish with chips. Heat refried beans and cover chips. Brown hamburger meat or boiled chicken and cover beans (onions and green pepper may be	cooked	with meat). Layer jalapenos, then mushrooms, sour cream and lettuce (washed and dried). Pour salsa over and top with Cheddar cheese. Bake for 15 to 20 minutes at 350° until cheese is melted. Dip can be as hot or mild as you like by omitting jalapenos and using mild or hot salsa. Eat with remaining chips.
Pour sugar over apples; let stand 20 minutes. Sift flour, soda and salt together 3 times. Add nutmeats to flour mixture. Pour eggs over sugar and apples, then mix flour mixture. Add oil, allspice and cinnamon. Bake for 1 hour and 10 minutes at 325° in a tube pan.
Mix in saucepan the sugar, milk, baking chocolate and salt. Stir until mixture begins to boil. Boil slowly to soft ball stage (236°). Set pan in cold water and leave until cold. Add butter and vanilla. Beat mixture until it becomes thick and creamy. Pour into buttered tin and, when set, cut in squares. This recipe is 50 years old.
For Soup: In large saucepot, combine peas, carrot, celery, onion, ham bone, water and pepper. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover and simmer 1 1/2 hours until peas are soft. Remove bone and cut away meat; discard bone and cut away meat; discard bone. Cut ham into 1/4-inch cubes. If desired, for a smoother soup, place vegetable mixture, in batches, in food processor or blender container; process until smooth. Add ham and reheat soup, if necessary.
Place peaches in 10 x 6 x 1 1/2-inch baking dish. Sprinkle with lemon juice. Sift dry ingredients; add egg, tossing with fork until crumbly. Sprinkle over peaches. Drizzle with butter and shake cinnamon over the top. Bake at 375° for 35 to 40 minutes.
Mix (do not use mixer) until blended. Drop small amounts on a cookie sheet. Bake at 350° for 8 to 10 minutes. (Do not over-bake.)
Brown meat. Add potato, water, tomato sauce, dry soup mix, salt and pepper. Bring to a boil. Simmer until done (about 10 to 15 minutes). Serves 4 to 6.
Bake potatoes at 375° for 1 hour or until tender. Reduce heat to 350°. When potatoes are cool enough to handle, cut lengthwise into quarters. Scoop out pulp, leaving a 1/4 inch shell. (Save pulp for another use.) Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, crumbled bacon and green onions. Return to oven and bake until cheese is melted, and lightly browned. Serve with salsa and sour cream, if desired.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, baking powder and cinnamon. Add remaining ingredients. Mix just until dry ingredients are moistened. Fill cup 3/4 full. Bake 20 to 25 minutes or until golden brown. Makes 1 dozen.
Cook broccoli according to directions; drain. Arrange 1 package in a greased 2-quart casserole dish. Cover with peas. Mix soup, mayonnaise, salt, pepper, cheese, onion and eggs. Pour half of mixture over broccoli and peas. Add remaining broccoli; top with sauce. Sprinkle crushed crackers on top. Bake at 350° for 30 minutes. (Asparagus may be substituted for broccoli.)
Wrap each breast with a slice of bacon and lay in greased 9 x 13-inch pan. Sprinkle with dried beef. Mix soup and sour cream and pour over chicken. Bake at 200° for 4 hours. Sprinkle with mushrooms and parsley. Serve with rice. (Sauce is sufficient to use as many as four more half breasts.)
Peel eggplant whole. Slit lengthwise 1-inch deep and 1 1/2-inches apart. Salt entire eggplant. Stuff into slits the thinly sliced sweet onions, slices of fresh garlic, small slices of brick Parmesan cheese and last with slices of raw bacon. Salt again. Place small amount of olive oil and 1/4 cup water in bottom of casserole. Bake in 350° oven for 45 minutes. (Longer for more than 1 eggplant.)
Combine pie filling mix with milk in saucepan. Add peanut butter. Cook and stir over medium heat until full boil. Cool cooked pudding 5 to 7 minutes; stir twice. Pour into pie shell. Chill 3 hours.
Brown meat and chopped onion; drain. Add rest of ingredients and cook on top of stove for 35 minutes. Serve over noodles cooked in salt water.
Add 1 cup boiling water to jello with 1/2 cup pineapple juice. Refrigerate and allow to firm slightly. Stir in pineapple and pie filling. Allow to jell completely. Mix cream cheese, sour cream, sugar and vanilla together. Spread over top. Sprinkle with pecans.
Mix all ingredients in a large bowl. Chill. Serve on lettuce or as spread for open-faced sandwiches.
Bake one hour at 350° or combine in crock-pot and cook for several hours. I often use one pound of hamburger or bacon. You can also vary the size of the cans of beans and kinds of beans.
Soak beef in cold water 15 minutes (drain). Pick into thin pieces. Melt 1 tablespoon butter in pan. Put in beef and brown. Add milk and cream. Bring to boil; thicken with flour, mixed to a smooth paste with balance of butter (1 tablespoon). Stir constantly until it boils. Serve over toast. Serves 6.
Heat first 4 ingredients in a large iron skillet and stir until blended. Add raisins and yams (cut) and simmer for a few minutes until hot, 15 to 20 minutes.
Combine sugar, salt, cinnamon, nutmeg, cloves and 1/2 cup water. Cook over medium heat, stirring constantly until sugar is dissolved. Continue cooking without stirring until soft ball stage. Remove from heat. Add pecans. Stir until mixture becomes creamy. Turn onto waxed paper and separate pecans with fork. Let dry.
Mix until everything is moist, then add nuts. Stir in cranberries with a spoon last. Bake in moderate oven for about 1 hour or until done. Makes 2 loaves.
Combine boiling water, shortening, sugar and salt. Blend and cool. Add eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Blend in flour. Cover and refrigerate. This will keep 1 week to 10 days. About 3 hours before using rolls, shape, using only enough extra flour to make them easy to handle. Place on greased pan and allow to rise 3 hours at room temperature or until double in bulk. Bake at 425° for 12 to 15 minutes.
Mix first 4 ingredients and pour over bananas and wafers in large pan. Best to let sit two or three hours.
Combine ingredients in large baking dish. Add topping of 2 cups crushed cornflakes and melted butter. Bake at 350° for 1 hour.
Slice apples; place in greased baking dish. Pour water and lemon juice on top. In a separate bowl, combine the sugar, cinnamon, flour, butter or margarine and cheese until crumbly. Sprinkle over apples. Bake in preheated oven at 350° for 30 minutes.
Halve oranges; squeeze, reserving 1/4 cup of juice. Remove pulp. Beat yams until smooth. Beat in juice, brown sugar and 3 tablespoons of butter. Spoon mixture into orange shells. Brush edges with remaining butter. Bake at 350° until heated through, 20 to 30 minutes. Garnish with coconut, mint sprig and cherry.
Mix dry ingredients then add tea and raisins. Bake 350°, 1 hour.
Combine rice, milk, sugar and salt. Mix well. Beat eggs slightly. Add eggs and vanilla to rice mixture. Add raisins. Pour into buttered baking dish and sprinkle with cinnamon. Bake at 350° for about 40 minutes. Bake uncovered.
Butter bottom of 8 x 8-inch pan. Spread chiles on bottom of pan. Sprinkle cheese over chiles. Pour eggs over top. Bake, uncovered, at 350° for 30 minutes or until firm when pan is shaken. Cut into 1-inch squares. Serve hot.
Mix jello and water. When mixture is syrupy, add remaining ingredients. Fold in and mix.
Put flour, salt and pepper into a bowl or flat dish. Mix together. Take steak and roll steak in mixture, getting the steak good and coated on both sides.
Heat oven to 350°. Grease square pan (8 x 8-inch). In medium mixing bowl, blend melted butter, sugar and vanilla. Add eggs. Beat well with spoon.
Grease a 9 x 9-inch pan. Combine apples, sugar, cinnamon and raisins. Put aside. Place 1/4 of the noodles into the greased pan. Spread 1/4 of the apple mixture over them and sprinkle with melted butter. This is the first layer. Make 3 more layers, sprinkling each with melted butter. Spread sour cream over the top. Bake at 350° for about 45 minutes. Serve hot.
Mix all ingredients and chill overnight. Divide dough into egg-sized balls and roll into very, very thin sheets on a flour-covered pastry cloth. Transfer to cookie sheets and bake at 325° to 350° until light tan. It does not need to be turned over. Store in closed container to keep dry. Serve with butter.
Saute onion and garlic in oleo. Blend cream cheese and milk in a blender. Add this and all other ingredients together. Cook 10 to 15 minutes. Delicious.