HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together all dry ingredients, except sugar. Stir juice into bananas. Cream together the sugar and shortening. Add eggs to sugar until light and fluffy. Alternately add dry ingredients and milk. Beat after each addition. Fold in bananas. Pour into 2 greased 5 x 9-inch pans. Bake at 350° for 50 to 60 minutes. Cool in pans for 10 minutes, then put on racks to cool completely.
Mix eggs, milk, flour, 1/2 teaspoon salt and the pepper. (Batter will be thick.) Heat water and 1 teaspoon salt to boiling in Dutch oven. Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water. Stir once or twice to prevent sticking. Cook until noodles rise to surface and are tender, about 5 minutes. Drain. Pour margarine over noodles. Makes 4 to 6 servings.
Take 1 cup of faith and spread generously through each lovely day God has given you. Add 1 package of Hope to every good deed. And thank God for giving you graces you need. Take 2 cups of charity; sift all around to your friends, neighbors, anyone you've found. Bake for a lifetime and ice with love. You have the recipe for Heaven above.
Combine beef and 2 tablespoons of soup mix. Shape into about 50 small meatballs. Brown, then drain off fat. Add remaining ingredients. Cover and cook over low heat 20 minutes. Stir now and then. Uncover for last 5 minutes to thicken sauce. Serve on toothpicks.
Preheat oven to 350°. Grease a 1 1/2 to 2-quart casserole dish (11 x 7-inch shallow baking dish). In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix in pineapple with its juice and then fold in the bread pieces. Pour into the prepared baking dish. Bake until the pudding gets lightly brown on top and firm, about 1 hour. Can be served hot or cold. Makes about 8 servings.
Mix and place in a baking dish. Bake at 350° until browned and cheese is melted.
Cream butter and sugar. Add baking powder to flour. Add flour mixture alternately with eggs, beginning and ending with flour. Bake in tube pan at 325° for 1 hour and 10 minutes or until a cake tester comes out clean.
Preheat oven to 350°. Melt butter in 9 x 13-inch cake pan. Remove from oven and spread the melted butter over bottom of pan. Sprinkle graham cracker crumbs over butter. Spread coconut over graham cracker crumbs, then add layer of chocolate chips, then a layer of chopped nuts. Drizzle sweetened condensed milk evenly over top. Return to oven and bake for about 25 minutes, until lightly brown on top. Cut into small squares when completely cooled. Makes 36 small bars.
Cream together the cream cheese and sugar. In another bowl, fold together the mayonnaise, lemon juice, pineapple, pecans and bananas. Add cream cheese mixture and fold. Fold the cranberry sauce into the whipped cream. Add to other mixture and fold. Freeze. Keeps well for several weeks.
Melt butter in a round pan. Pack brown sugar firmly into pan and around the sides. Place pineapple around the pan. Place a cherry in the middle of the pineapple. Mix cake mix according to the package directions. (Tip: Replace 1/2 of the water required with pineapple juice.) Pour cake mix over pineapple and bake at 350° for about 1 hour or until done.
Mix mayonnaise, sour cream and seasoning mix together. Layer all ingredients in order in a 9 x 13-inch pan . Top with jalapeno or green chili. Better if made 1 day ahead. Serve with chips.
Grease 9 x 13-inch baking dish. Mix soups, chicken broth, Cheddar cheese, chicken, mushrooms and spaghetti together. Pour into baking dish. Sprinkle Parmesan cheese over top. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes. Serves 8 to 10. Turkey can be used instead of chicken.
Saute onions in oil for 10 minutes. Drain. Add celery, mushrooms and chicken broth. Cook 5 minutes over low heat. Stir in bean sprouts, water chestnuts, bamboo shoots and chicken. Make a paste of soy sauce and cornstarch. Stir in. Continue cooking over very low heat until thickened. Sprinkle with fried chow mein noodles or de-Shredded Wheat biscuit, 1/2 c. Rice Krispies or 1/2 c. crushed Life cereal. Serves 6.
Heat corn syrup. Add coconut and mix well. Let set until cool. Roll into small balls (you may need to wet hands because candy is very sticky). Freeze balls.
Preheat oven to very hot (450°). Sift together flour, baking soda and salt. Cut in shortening. Add buttermilk and blend lightly. Turn out on lightly floured board. Knead gently about 30 seconds. Roll or pat to 1/2-inch thickness. Cut with floured 2-inch cutter. Place on ungreased baking sheet. Bake in a very hot oven for 12 to 15 minutes. Makes about 14 (2-inch) biscuits.
Mix pretzels, butter, and 3 tablespoons sugar. Put into 9 x 13-inch dish. Bake at 400° for 8 minutes.
Heat oven to 350°. Heat margarine in rectangular pan, 13 x 9 x 2-inches, in oven until melted. Sprinkle with brown sugar. Spoon pineapple over brown sugar; spread evenly.
Combine oil, vinegar, sugar and salt. Bring to a boil. Remove from heat to cool. Pour over other ingredients and refrigerate overnight.
In a Dutch oven, brown ground beef and onions for 5 to 6 minutes, stirring to break up ground beef.
Dissolve soda in buttermilk. Put sugar and Karo all in a boiler. Stir together and boil until forms soft ball in cold water. Pour in platter that has been buttered and let cool.
Mix all ingredients and drop on greased sheet. Flatten with fork and bake at 400° until golden brown.
Mix sugar and cocoa; add butter and milk. Bring to boil and boil approximately 2 minutes, while stirring. Remove from heat; add oats, peanut butter and vanilla. Mix well and drop by teaspoonfuls onto waxed paper. Cool.
Cook and rice potatoes. While they are still warm, add butter and sugar; stir. Add cream and salt, then lastly the flour. Work with your hands and make small balls the size of golf balls. Place on cookie sheet lined with wax paper. Put in refrigerator until chilled. Take out and roll in round pieces, almost like a pie crust. Use lefse stick to slide under it and move it to lefse griddle to bake. Be sure to bake both sides.
Preheat oven to 350°. Stir together dry cake mix, salt, soda and oil until blended. Spread evenly into 9 x 13-inch pan. Bake for 20 minutes or until crust is golden brown around edges. Prepare pie filling as directed on can. Pour over baked crust. Bake for 30 minutes at 350° or until center is firm. Cool. Spread Cool Whip over pumpkin mixture and store in refrigerator. May garnish with nuts if you wish. Makes 12 to 16 servings.
Boil breasts. Cool and bone. Pull or cut in small pieces. Place in the bottom of casserole dish. Mix sour cream and soup together. Spread over top of chicken. Crumble crackers on top of mixture. Melt butter and pour on top of crackers. Bake at 350° until crackers are light brown and mixture bubbles (approximately 30 minutes).
Bake cake mix in a 9 x 2-inch pan according to the directions on the box. Boil pineapple and sugar for 2 minutes. When cake is done, punch holes in cake with a round wooden spoon. While cake is still hot, pour pineapple mixture over cake and let cool. Mix pudding according to directions and spread over cake. Spread Cool Whip over top of pudding and sprinkle coconut over whipped topping. Cover and refrigerate. Real rich and gooey.
Melt butter slowly. Add sugar and eggs; beat lightly. Add salt, nuts and milk. Pour in pie shell. Bake at 350° for 45 minutes.
Spread the top half of each pretzel with cream cheese or peanut butter. On waxed paper, mix together cereal and chocolate morsels. Roll pretzels in cereal mixture. Wrap in plastic wrap and refrigerate until ready to eat.
Place the jalapeno, half the chopped onion and the salt in the work bowl of a food processor. Process until it becomes a paste. Stir in half the tomato and half the cilantro and continue to process to a paste.
Over medium heat in a medium saucepan, combine jelly, mustard and brown sugar until jelly is melted and mixture is smooth and bubbly. Add hot dogs and simmer 5 minutes, coating the hot dogs completely. Serve warm.
Take 3 cups of strawberries and cut in half. Add powdered sugar. Let stand 1 hour. Drain.
Put all together in a round mixing bowl (thin bowl works best). Do not need to butter dish. Microwave for 2 minutes on High. (If microwave is 600 watts, cook 3 minutes.) Take out. Stir together and beat.
Mix all ingredients in an airtight container. Use 1 or 2 teaspoons per cup of hot water.
Mix in a medium bowl, marshmallow cream, cream cheese, orange peel and dash of ginger, then refrigerate until serving.
Make a golden brown roux with water and flour. Add onion, green pepper and celery. Simmer until tender. Add tomatoes and water; simmer about 20 minutes. Add shrimp, salt and pepper. Cook on low until shrimp turn pink. Add parsley and onion tops. Add additional water if needed. Cook 10 more minutes. Serve over cooked rice.
If using fresh veggies, prepare as usual. Prepare frozen veggies until crisp-tender. Add mushrooms. Transfer to casserole. Combine cream-style corn, cheese and soup. Stir into veggie mix. Bake at 350° for 30 to 45 minutes.
Sift together flour, baking powder, soda and salt; set aside. In a large mixing bowl combine sugar, oil and mashed bananas; beat together. Then add dry ingredients alternately with buttermilk	and nuts. Bake in a tube pan or 3 cake pans at 350° until done.
In a mixing bowl, stir together flour, corn meal, sugar, baking powder and salt. In another bowl, beat together eggs, milk and oil or melted shortening. Add to flour mixture and stir just until batter is smooth (do not overbeat). Pour into a greased 9 x 9 x 2-inch baking pan. Bake in a 425° oven for 20 to 25 minutes or until golden brown. Makes 8 or 9 servings.
Mix all ingredients together and beat well. Stir in 1 to 2 tablespoons milk or half and half to make it creamier. Refrigerate. Cut up Granny Smith apples for dispensing.
Put the flour, sugar and soda in mixing bowl. In a saucepan, add 1 cup water, cocoa and margarine. Bring to boil. Add to the sugar and flour mixture; mix well. Add eggs, vanilla and buttermilk; stir well.
Reserve 1 cup dry cake mix. Combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press into bottom of greased 13 x 9 x 2 cake pan. Beat remaining ingredients until light and fluffy, 3 minutes. Pour into crust and bake about 20 minutes (until no imprint when touched lightly in center). Cool and cut into squares.
Mix together; mixture will be very stiff. Spread in greased 13 x 9-inch loaf pan. Bake at 350° for 30 minutes.
Cook spaghetti and drain well. Stir in McCormick Salad seasoning. Set in refrigerator to cool. Dice all other ingredients. Add these to spaghetti. Stir in real well.
Combine sugar, salt and cornstarch. Add eggs; mix well. Add milk slowly and cook in double boiler over hot water until thick and smooth. Cool; add vanilla and pour into 9-inch baked pie shell. Top with meringue made with 2 egg whites and 2 tablespoons sugar.
Wrap each breast half with bacon. Line baking dish with dried beef. Place chicken on top. Mix soup and sour cream. Pour over chicken. Bake at 325° for 1 1/2 hours. Cover with foil the first hour. Good with rice.
Cook the chopped spinach in 3 tablespoons of olive oil with 1/4 cup of the onion until completely defrosted. Add the garlic and cook until almost dry; set aside. In a large, heavy pot, soften the remaining onion in the rest of the olive oil. Add the rice and toss with oil. Add the white wine and, stirring with wooden spoon, cook over moderate heat until the wine has been absorbed. Add the chicken broth to the rice, 1/2 cup at a time, the same way that the wine was added, until the rice is al dente and a creamy sauce has developed throughout the rice. This will take about 30 minutes. Add the spinach with the last addition of stock. Stir in the Parmesan cheese and butter. Serve immediately. Makes 4 servings.
Mix all ingredients together and put into greased muffin tins. Bake at 400° for 20 minutes.
Peel and thinly slice potatoes; boil for 5 minutes in salted water. Heat soup and milk. Add cheese and onion. Layer drained potatoes and soup mixture alternately in a casserole dish. Top with grated cheese and paprika. Bake at 375° for 30 minutes, or until potatoes are tender.
In bowl, pour 1/2 cornbread mix. Mix corn, beans, onions, pepper, tomatoes and cucumber together. Put 1/2 over cornbread mix. Mix together sour cream, mayonnaise and dressings. Put 1/2 over vegetables. Mix top with 1/2 cup cheese and repeat the steps again.
Pull lettuce from head; slice cucumber and onions. Cut tomato in wedges, and cut up peppers. Combine all ingredients in large bowl. Toss for approximately one minute. Spoon into small salad dish. Add dressing and sprinkle with raisins. Serve.
In small bowl, dissolve strawberry jello in 1 cup hot water. In large bowl, mash cream cheese. Gradually add jello to cream cheese. Add pineapple, coconut and chopped nuts. Add 1 cup cold water. Pour into large serving dish. Store in refrigerator and allow to congeal. Serves 8 to 10.
Grease standard 12-muffin pan or line with paper cups. Preheat oven to 350°. Ingredients should be at room temperature. Bake muffins on oven center rack.
Heat sugar, syrup and butter. Then add other ingredients. Cook at 300° until brown.
Brown meat; drain. Stir in spaghetti sauce, macaroni, squashes and mayonnaise. Heat through. Let it cook for 1/2 hour or more. Sprinkle with cheese and serve. Makes 4 to 6 servings.
Remove seeds from oranges and grind with cranberries. Add sugar and pineapple. Mix well. Dissolve jello in boiling water. Add to mixture. Mix well and congeal. Good with ham or turkey.
Beat eggs and other ingredients. Pour into 2 greased pie pans. Bake 40 to 50 minutes at 350°.
Preheat oven to 350°. Put margarine in 3-quart oblong Pyrex baking dish, melt in oven. Sprinkle rice over bottom of dish. Add chicken, salted to taste. Sprinkle dry onion soup mix over chicken. Pour water over mixture. Spread cream of mushroom soup or cream of chicken soup over chicken. Sprinkle with paprika. Bake for 1 hour to 1 1/2 hours.
Layer cabbage and onions in large bowl. Heat to boiling: sugar, vinegar, oil and spices. Pour over cabbage and onions, covering all of top. Cover, chill overnight or several hours.
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture & noodle mixture in a 13 X 9 inch casserole with cheese between layers. Bake at 350 for 30 minutes.
Combine chicken stock, carrots and onions. Bring to a boil. Simmer 20 minutes. Puree along with 1/2 cup heavy cream. Add thyme, nutmeg, salt and pepper. Bring to a boil and simmer for 5 minutes. Garnish with fresh thyme. Serves six.
Preheat oven to 375°. Melt margarine. Add lemon juice, salt and pepper. In bowl combine rice, broccoli, cheese and 1/4 cup lemon sauce; mix well. Divide broccoli mixture equally among fillets. Roll up and place, seam side down, in shallow 2-quart baking dish. Pour remaining sauce over roll-ups. Bake 25 minutes or until fish flakes with fork. Spoon sauce over individual servings. Garnish with paprika.
Crumble beef into a 4 to 5-quart Dutch oven; add onion and cook over medium heat for 5 to 6 minutes. Stir often until meat is browned. Quarter and core cabbage. Cut crosswise in 1-inch wide strips. You should have about 8 cups. Add to meat mixture, cover and cook over medium heat, about 5 to 7 minutes until cabbage wilts. Stir in tomatoes, sugar, vinegar and salt. Bring to a boil, cover and simmer, stirring occasionally, 10 minutes or until cabbage is tender. Serves 4. (Serve over rice or noodles.)
Cut up pepper, onion, celery and eggs. Mix all together with remaining ingredients and stuff turkey. Cover turkey. Bake at 350° until brown.
Mix all ingredients and bake on a greased cookie sheet. Bake at 400° or until lightly browned.
Boil 2 cups water, sugar and marshmallows 20 minutes. Soak gelatin in 1/4 cup cold water for 5 minutes. Add to boiling syrup. Add lemon and orange juice and pulp and chill. When nearly set, fold in whipped cream. Line a souffle dish or spring-form pan with oiled paper. Separate ladyfingers and place around edge. Pour in mixture and place remaining ladyfingers on top. Chill thoroughly. Turn out on serving dish and garnish with whipped cream and mandarin oranges.
Combine all ingredients; blend well. Put in jelly jars and refrigerate. Will keep indefinitely. It can be poured over cream cheese and eaten on crackers. Or as a meat sauce.
Boil cavettelli as per package; do same with broccoli. In large skillet, heat oil. Saute chopped scallions and garlic. Add chicken broth and simmer. Sprinkle with basil, parsley, oregano, salt and pepper. Add cavettelli and broccoli to skillet; mix all together. Sprinkle with Parmesan cheese.
Blend shrimp and cream cheese in a bowl with a fork (if mixture is too thick, add small amounts of milk until creamy). Add small amounts of lemon juice, garlic powder and Worcestershire sauce to taste. Heavy style chips, like Ruffles are best.
Combine all ingredients by beating with rotary beater. Beat or shake well, just before serving.
Cream together shortening, sugar and egg. Sift flour, cream of tartar, soda and salt into creamed mixture. Roll into small balls. In a dish, mix 1 tablespoon sugar, cinnamon and nutmeg. Roll the balls around in sugar mixture. Place on ungreased cookie sheet. Bake at 350° for 7 minutes. Makes 2 1/2 dozen.
Butter 8-inch microwave dish and fill with apples, cinnamon and water. Mix sugar, flour and butter. Spread over apples in dish. Bake 9 minutes on High in microwave. Sprinkle top with nutmeg and cinnamon for a "browned" look.
Mix together first 2 ingredients and put in 9 x 13-inch dish. Mix together 10x sugar, margarine, cream cheese and vanilla and put on first layer. Add rest of ingredients in layers. Refrigerate. When serving, you can top with cherries.
In a saucepan, bring water to a boil; add peas, cover and cook for 2 minutes. Drain. Place peas in ice water; drain and pat dry. In a large bowl, combine shrimp, rice, onion, red pepper, parsley and snow peas. In a small jar, combine lemon juice, soy sauce, canola oil, sesame oil, ginger and garlic. Shake well and pour over shrimp mixture. Toss to coat.
Put all in mixing bowl and mix with your hands until the ingredients are well blended. Shape into loaf. Cover with sauce.
Combine first 5 ingredients, mixing well. Divide into 3 equal portions. Roll each into an 11-inch log. Roll each log in powdered sugar until firm. Cut into 1/2-inch slices, reshaping slices if necessary.
Combine Eagle Brand and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Cover bottom of 2 1/2-quart glass serving dish with vanilla wafers. Top with sliced bananas. Top with 1/3 of pudding mix. Repeat layering 2 times ending with pudding. Cover. Chill in refrigerator. Serve.
Saute onion and pepper in margarine until tender. Stir in flour. Remove from heat and add the rest of the ingredients saving 1/2 cup cheese. Pour into a greased 2 1/2-quart baking dish. Bake 45 minutes in a 350° oven. Top with remaining cheese and let stand five minutes. Makes 10 to 12 good servings.
Brown ground beef in pan. Add onions to beef during last 5 minutes to allow them to cook somewhat. Drain in sieve, pressing with paper towels to remove all fat. Cool very well and mix in remaining ingredients. Refrigerate. When ready to eat, spread on buns, or bread and heat well. Can also put between buns, wrap and freeze to eat for a quick meal. Good to take to work and pop in microwave.
Put oil in bottom of kettle, enough so the beef cubes, onions and potatoes won't burn. Brown beef, onions and potatoes. Add carrots, peas, celery and a little water and cook slowly for 1 hour or until done. Season with blend of herbs. Then add soups.
Shred the lettuce into the bottom of a clear deep glass bowl. Add the vegetables in layers, as listed. Mix the sour cream and mayonnaise and add as top layer, covering everything. Seal top of bowl with plastic wrap. Refrigerate for 24 hours. Top generously with Bac*Os before serving. For color, carrot curls may be added with the Bac*Os.
Cream together the butter, sugar, baking soda and sour cream. Then add the lemon extract, vanilla, eggs and flour.
Heat oil; add onion. Cook until golden. Add meat and brown. Add spaghetti sauce, salt and pepper to taste and heat. Use 2 quart buttered casserole and put in half of the noodles, half of the sauce, half of the cheese. Repeat. Top with cheese. Bake at 350° for 1 hour. This is very good!
Press 1 package crescent rolls to the bottom of an ungreased pan. Push together at perforations. Mix ingredients and spread on crescent rolls. Lay 1 package of crescent rolls on top. Do not push perforations together. Bake at 375° for 15 to 20 minutes.
Boil chicken; add broth to Stove Top and margarine. Let set until broth is absorbed. Layer broccoli and chicken. Mix gravy, mushrooms and wine or apple juice. Pour over casserole. Cover with foil. Bake at 350° for 45 minutes.
Mix 3/4 cup sugar, flour, salt and cocoa well. Add milk, egg yolks and vanilla. Mix well. Cook on medium heat until thick. Beat 2 egg whites with 2 tablespoons sugar until stiff. Pour chocolate mixture into baked pie shell. Put stiffened egg whites on top. Brown in a 325° oven.
Dissolve jello in boiling water; let cool. Add drained pineapple and pie filling. Add enough water to reserved pineapple juice to make 3/4 cup and add to mixture. Chill until set.
Saute onion until tender in butter. Add potatoes, salt, pepper, basil and water. Cover. Simmer 15 minutes. Place fish cut in chunks over mixture and simmer 15 minutes or unit fish flakes. Add 1 can (12 ounce) whole kernel corn and 12 ounce can evaporated milk or little cream. Heat just to boil. Serve in soup bowls with chowder crackers. Add parsley for color.
*Two layers baked and each layer sliced in half, making 4 thin layers (cooled).
Cook peas until 2/3 done. Add other ingredients. Stir often and add water as necessary, to make pot liquor.
Soak raisins in hot water for 15 minutes. Pat dry and coat with 2 tablespoons of flour. Set aside. Preheat oven to 350°. Beat the egg whites and salt until stiff. Place the egg white mixture in the freezer for 5 minutes. Combine the cheese, sugar, egg yolks and remaining flour; beat until smooth. Stir in the raisins and lemon peel. Carefully fold in the egg whites. Pour the mixture into a greased and floured 9-inch spring-form pan. Bake for 45 minutes, then turn the oven off and leave the cake in the oven until it cools.
Mix the first 3 ingredients together and pat in the bottom and up the sides of a long Pyrex dish.
Melt margarine; mix in all ingredients. Press into pie pan. Bake until lightly browned for 20 minutes at 325°. Let cool. Great for pudding pies.
In saucepan, put 3 teaspoons margarine and saute onion and celery. Add small can of evaporated milk, 1 can cream of chicken soup and 1/2 cup Minute rice. Cook 1 minute and then add 2/3 jar of Cheez Whiz. Break broccoli apart and pour mixture over broccoli. Put mushrooms on top and add almonds. Bake at 350° for 30 minutes.
Mix and spread on top of party rye or pumpernickel bread. Top with a thin slice of cucumber. Sprinkle with dill weed.
Preheat oven to 350°. In large bowl, mix together the ground beef, egg, water, bread crumbs and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.
Sift dry ingredients together and cut in shortening. Add milk to make a soft dough. Place on floured board and knead lightly a few seconds. Roll out 1/2-inch thick and cut with floured biscuit cutter. Rolled on greased baking pan and bake in very hot oven (450°) about 12 minutes. Makes 14 biscuits.
Brown meat in skillet. Drain green beans. Place beans in casserole; top with meat. Pour mushroom soup over meat. Place biscuits on top; bake at 350° until biscuits are brown. Serves 4.
Combine first 6 ingredients and roll portions in cabbage leaves, fasten with toothpicks. In bottom of large cooker place 2 cans kraut and then cabbage rolls on top. Add 2 cans of tomato juice and enough water to cover. Cook 4 hours.