HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, soda and salt. Set aside. In large bowl, cream butter and	sugar.	Add eggs, beating after each addition; add vanilla and mashed bananas. Beat. Add water and nuts.	Mix. Pour into	greased 9 x 5-inch loaf pan. Bake in preheated 350° oven for 1 hour and 10 minutes.	Cool in pan for 5 minutes. Remove and cool completely.
Fry tortillas, one at a time, in hot shortening a few seconds. Drain. Fill each tortilla with the onion and grated cheese; roll. Place in shallow baking dish. Cover with enchilada sauce and top with grated cheese. Heat at 350° until hot and cheese is melted.
Boil sweet potatoes in skins until fork tender. Peel and mash with butter until smooth and creamy. Mix in sugar and milk; add egg and beat briskly with fork to blend. Stir in vanilla, nutmeg, lemon juice and salt; pour into pie shell. Bake in hot oven (400°) for 30 to 35 minutes until pastry is nicely browned and filling seems set around edges. Cool before cutting. Very Southern!
You will need measuring cup, blender, ice cream scoop, 3 tall glasses and straws.
Mix sugars, cinnamon and cloves with cider or juice. Heat to below simmering; add to orange juice. Serve in mugs and garnish with fruit slices.
Place crab meat in baking pan or dish. (Do not stir crab meat. Keep in lumps as much as possible.) Saute peppers in half of the butter. Mix other ingredients together except for the remainder of the butter and bread crumbs. Stir into crab meat. Melt butter and mix with bread crumbs. Spread bread crumbs on top of crab meat. Bake at 350° until top is browned.
Mix ingredients. Use 2 or 3 teaspoons to each cup boiling water.
Combine bread and milk in large mixing bowl. Combine beef, sausage, onions, celery and eggs. Mix well. Combine rest of ingredients; mix well and pack into a greased loaf pan. Bake 1 1/2 hours at 375°. Pour off any extra fat before removing the loaf to a warm platter.
Cream sugar and cream cheese well. Add drained pineapple, strawberries (juice, too) and Cool Whip. Fold in sliced bananas and nuts. Add a little red food coloring to make a "pretty pink." Freeze. Remove from freezer 10 to 15 minutes before serving.
Mix cake mix with eggs, oil and water as directed on box. Add remaining ingredients in order listed. Blend well after each addition to coat with batter. This will be very thick. May save a few cherry halves and walnuts to decorate cake. Spoon batter into a 10-inch Bundt pan, greased and floured. Bake at 300° until cake tests done. Cool.
Melt butter in large pan. Add sugar, syrup and water. Cook over medium heat, stirring now and then, to 300°. Quickly stir in coarsely chopped nuts. Spread in well-greased 13 x 9 1/2 x 2-inch pan. Cool thoroughly.
Blend ingredients 2 through 7 in a bowl, then add cream cheese and blend well. Leave in bowl or design your own or mold and garnish with shrimp and cocktail sauce, including celery. Good with crackers and celery sticks.
Cook spaghetti with onion; drain. Add tomatoes and sauteed mushrooms. Combine with diced chicken. Mix in half the grated cheese. Add seasonings and cream. Put in casserole and top with rest of cheese. Bake at 300° for 2 hours.
Mix all ingredients by hand (do not use mixer). Fold in 1 large tub of Cool Whip. This recipe is delicious and quick. Refrigerate. Miniature marshmallows can be added if you like. Will keep 2 weeks or more in the refrigerator.
Chop or slice first 4 ingredients. Add raisins and walnuts. Toss and add Russian dressing. Let set overnight.
Peel and chop cantaloupe coarsely. Puree with remaining ingredients in food processor. Chill until serving time. Garnish with mint sprigs. Serves 4.
Mix everything up real well. Grease deep cake pan, cook at about 350° for 1 1/2 hours or until it is golden brown. Serve hot or cold.
Preheat oven to 450°. Fill large pot with water to depth of 1 inch. Place steamer rack in pot and bring to boil. Place potatoes and carrots on steamer rack. Cover pot and steam for 5 minutes. Add green beans and steam 5 more minutes. Transfer vegetables to bowl. Add olive oil, soy sauce, leeks, green onions, dill and basil; toss well. Season with salt and pepper. Place 4 large foil sheets on baking sheet. Spray foil with vegetable oil spray. Place 1 salmon fillet on each foil sheet. Season with salt and pepper. Spoon vegetable mixture evenly over salmon. Top each with 1 tablespoon butter. Wrap foil around salmon and vegetable and seal. Bake until fish is opaque, about 14 minutes. Transfer salmon to plates and discard foil. Serves 4.
Mix all ingredients, except venison (deer meat) together and stir well. Place venison into mixture and let marinate for at least 6 hours. Place in dehydrator about 8 hours.
Prepare Kraft dinner as on box, but use 3/4 cup milk instead. Saute onion, pepper and celery in 2 tablespoons margarine. Mix all together; bake at 350° for 30 minutes.
Mix both sugars, spice and salt in a large bowl. Beat egg white and water in another bowl until mixture is frothy. Add pecan halves to egg white mixture and stir until pecans are coated. Pour into sugar-spice mixture and stir until coated. Spread on greased cookie sheet and bake at 250° until dry. Stir every ten minutes.
Blend shortening, sugars, vanilla, egg and slowly add flour. When well mixed, drop by teaspoon onto cookie sheet. Place Rainbow morsels on top of cookies. Bake at 375° for 8 to 10 minutes. Makes 3 dozen cookies.
Cream together shortening and sugar until light and fluffy. Add egg and vanilla. Beat well. Shape into roll and wrap in foil. Chill until firm. Slice 1/4 inch thick and bake at 400° on ungreased baking sheet about 10 minutes. Remove cookies to cooling rack.
Remove husks and silk from corn just before grilling. Combine butter and lemon-pepper seasoning. Spread on corn and place each ear on piece of heavy duty aluminum foil. Roll foil lengthwise around each ear and twist foil at each end. Grill corn, covered, over medium hot coals 20 minutes, turning after 10 minutes.
Melt caramels with milk in double boiler. Add pecans. Drop by teaspoon onto greased wax paper. Grease fingers and press pieces into shape. Melt chocolate and paraffin and dip candy.
Mix water and yeast. Blend in other ingredients; beat for 1 minute. Preheat oven to 425°. Fill each muffin pan 2/3 full. Bake for 15 minutes.
In a 9 x 13-inch pan, layer ingredients in the order they are listed. Do NOT stir. Peaches are listed twice in the ingredients because there are two layers of peaches. Bake at 350° for 45 to 55 minutes. Serve warm with vanilla ice cream.
Slice apples and toss with lemon juice. Mix next 4 ingredients with apples. Put in 1 1/2-quart baking dish. Mix last 3 ingredients together until crumbly; spread over apples. Bake at 400° for 45 minutes.
Sift together dry ingredients; cut in shortening until it looks like small peas in the flour. Add only enough water to make a soft dough. Mix well, then knead on a well-floured board for 5 minutes. Cover and let stand for 30 minutes to rest.
Soak sliced zucchini overnight (do not peel). Grind bell pepper, pimientos, tomatoes, celery and hot peppers coarsely. Add canning salt and stir well. Cover and let set overnight. Drain and rinse well in cold water. Add remaining ingredients, stirring well. Cook for 45 minutes, stirring constantly. Pack in hot jars and seal. If needed, add water (about 1 cup).
Saute sausage and drain. Beat eggs with mustard and milk (use some salt if desired). Layer bread, then sausage, then cheese in a 9 x 12-inch baking dish. Pour egg mixture over top. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Serves 8 to 12.
Boil parsnips and carrots together until just tender. Toast sesame seed in skillet over medium heat. When they begin to turn color, add butter, maple syrup, salt and orange juice. Stir in carrots and parsnips. Turn heat to medium-high and cook, stirring until liquid is reduced to a glaze.
Sift together flour, meal, baking powder, sugar and salt. Beat eggs slightly and add milk. Stir in dry ingredients; add shortening. Dip wieners into batter, holding with fork or skewer, drain excess batter back	into bowl. Fry in wire basket in oil heated to 375° until golden brown; drain on absorbent paper.
Line dish with dried beef. Wrap 1 strip of bacon around each breast. Place on top of beef. Mix soup and sour cream together and spoon on top of chicken. Bake at 250° for 2 to 2 1/2 hours.
Place the slice of ham in the roasting pan. Peel and slice the potatoes; spread them over the ham. Sift flour and paprika over the potatoes. Peel and slice the onions on top of the flour mixture. Half cover the ingredients with milk. Cover the dish. Bake at 350° for about 1 hour. Uncover for the last 10 minutes of cooking time.
Cook sausage in a skillet until browned, stirring to crumble. Drain well and set aside. Combine the next 5 ingredients, mixing well. Cut in shortening with a pastry blender. Dissolve yeast in warm water; let stand 5 minutes. Add yeast mixture to buttermilk, stirring well. Add buttermilk mixture to dry ingredients, stirring just until the dry ingredients are moistened. Knead in sausage. Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times. Roll dough to 1/2-inch thickness. Cut with a 1 3/4-inch round cutter. Place biscuit on an ungreased baking sheet. Brush tops with melted butter. Bake at 425° for 10 minutes, or until golden brown. Yields 3 dozen biscuits.
Grind cranberries, apples and oranges together. Have ready jello, dissolved according to directions. Add fruit mixture. When slightly set add sugar. Mix in a little red food coloring. Let set overnight in refrigerator. Makes a large amount.
Cook broccoli until just thawed; drain. Mix all ingredients together except crackers and stir. Top with finely chopped, toasted crackers, enough to completely cover top. Bake at 350° for 45 minutes in a 2 to 2 1/2-quart glass casserole dish.
Preheat oven to 350°. Line a 15x10inch jellyroll pan with foil. Sprinkle with powdered sugar. Prepare cake as directed adding 1 1/2 teaspoon orange peel at end. Bake for 30 minutes. Sprinkle a towel with powdered sugar; turn cake onto towel, peel off foil. Roll up cake and towel; cool. Combine pumpkin, sugar, cinnamon, vanilla and orange peel in a bowl. Unroll cake; spread over cake. Reroll cake. Sprinkle with sugar. Spoon jelly into small bag. Cut off corner squeeze to drizzle over cake. Chill.
Brown sausage meat; pour off most of grease. Add flour to absorb remainder of grease. Pour in milk; add salt and pepper. Simmer. Water may be added if gravy becomes too thick.
Beat 1 minute in blender sugar, Bisquick, butter or oleo, evaporated milk, eggs, pumpkin and vanilla. Add remaining ingredients. Bake at 350°. Serve with whipped topping. Good for 9 to 10-inch pie plate.
Mix and put in Pyrex dish. Cover with one can tomato sauce. Cook 45 to 50 minutes at 350°.
Sift together the flour, 1 cup sugar, baking powder and salt. In a large mixing bowl, beat egg whites until frothy. Add cream of tartar. Gradually beat in 1/2 cup sugar, a little at a time; beat until whites form stiff, but not dry, peaks. In a medium bowl, combine yolks, water, vanilla and sifted dry ingredients. Beat at medium high speed for 4 minutes, or until mixture is light and fluffy. Fold yolk mixture gently, but thoroughly, into the beaten egg whites. Turn into an ungreased 10-inch tube pan. Bake at 350° for about 45 minutes. Invert pan to cool.
Cream butter, Crisco and sugar. Add 1 egg at a time, beating well after each addition. Add dry ingredients and milk alternately. Stir in flavoring. Grease and flour pan lightly and bake in 325° oven for 1 hour and 10 minutes. Do not open oven door or shake floor before time is up. Tested and tried recipe.
Cook noodles according to package instructions. Brown ground beef. Add Sloppy Joes mix and tomatoes; simmer. Layer noodles, meat and a dollop of cream cheese. Repeat layers. Bake at 425° for 20 minutes. Cover with foil if you like juicy lasagna. Serve with Parmesan cheese, salad and bread.
Mix cornstarch, sugar, water and food coloring. Cook until clear and thick. Stir constantly. Remove from heat. Add gelatin. Cool until almost begins to thicken. Put fresh strawberries in baked pie shell. Pour glaze over berries when mixture is cooled. Top with whipped cream and garnish with fresh strawberries. Serves 6 to 8.
Stew squash and onions until tender enough to mash. Add salt and pepper. In 1 1/2-quart casserole, alternate layers of squash, cracker crumbs and soup. Bake at 400° until top browns. Sprinkle cheese on top.
Dissolve gelatin in boiling water. Add strawberries (can be added while frozen) and mix. Add remaining fruit. Pour half into 2-quart mold and let gel. (Leave other half out so it won't set.) Add sour cream and let stand firm. Add remaining jello mixture and let stand until firm. Can be made the day before. Serves 8.
Put raisins in bowl with water and let stand for 10 minutes. Cream shortening and sugar. Add egg and beat well. Add dry ingredients alternately with raisin mixture. Bake for 1 hour at 350°.
Bake cake mix according to package directions using a 13 x 9 x 2-inch pan. Crumble half of the baked cake into punch bowl. Mix instant pudding according to package directions. Pour half over the cake in bowl. Spoon half the pineapple, pie filling, Cool Whip and coconut into bowl. Crumble remaining cake in bowl and repeat the layers of ingredients.
Cook noodles. In greased baking dish, make layers of noodles, cottage cheese, cheese slices and spaghetti sauce. Repeat sequence. Bake at 375° for 30 minutes.
Preheat oven to 300°. In large bowl combine all ingredients except bacon bits. Evenly spread half of mixture on a well-greased 10 1/2 x 15 1/2-inch baking pan. Bake 10 minutes. Stir half of the bacon bits into the mixture evenly. Continue baking another 10 minutes or until light golden brown. Turn onto waxed paper. Sprinkle with salt to taste. Cool. Make second pan with remaining ingredients.
Mix pudding and milk until thick. Stir in Cool Whip. Layer 10 x 13-inch dish with graham crackers, pudding mixture, graham crackers and pudding mixture, ending with graham crackers and top with chocolate frosting. Refrigerate overnight.
Heat oven to 350°. Mix all ingredients in large mixer bowl and blend well. Bake in 9 x 13-inch pan for 40 to 45 minutes or until cake tests done.
Boil chicken to tender. Let cool, then bone and cut into pieces. Saute onion in margarine; add broccoli. Place all ingredients in slightly greased casserole in this order: dry rice, chicken, onions and broccoli, soups and liquid. Stir and then sprinkle with almonds or crushed potato chips. Bake at 350° for 45 minutes to an hour. Can be made ahead of time and kept in refrigerator until cooking time.
Dissolve gelatin and salt in boiling water. Add cold water, vinegar and onion. Chill until thickened slightly. Fold in vegetables. Pour into 3 or 4-cup mold. Chill until firm, about 3 hours. Unmold; garnish, if desired. Yields 5 servings.
Blend oleo, egg, sugar, biscuit mix and flavoring. When smooth, mix in potato flakes. With a spoon, place on cookie sheet about 2 inches apart. Roll ball size of thumb. Bake at 350° for 7 to 8 minutes.
Bring sugar, cocoa and milk to a boil. Add 1 cube margarine. Boil 1 1/2 minutes. Remove from heat. Add marshmallows (10 miniature marshmallows equal 1 regular size). Stir until melted. Add pecans (optional), coconut, oats and vanilla. Mix well. Drop by spoonful onto waxed paper. Let set until firm.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir it in thoroughly. Add oil slowly, beating constantly, and continue to beat until thick. Add poppy seed and beat for a few minutes. Store in a cool place or refrigerate, but do not freeze.
Mash artichoke hearts through your fingers into bowl. Add remaining ingredients. Transfer into baking dish. Bake at 350° for about 30 minutes, until brown and bubbly. Serves well with Triscuits.
Combine sugar, pumpkin, oil and eggs. Beat one minute at medium speed of electric mixer. Combine next 5 ingredients; add to pumpkin mixture. Beat one minute at medium speed. Stir in coconut and pecans. Pour batter into 3 greased and floured cake pans. Bake at 350° for 25 minutes. Cool in pans for 10 minutes; remove from pans and cool completely.
Combine garlic, butter, tarragon and marjoram; cream until well blended. Add bread crumbs and lemon juice, mix well. Alternate layers of shrimp and bread crumbs mixture in buttered baking dish. Sprinkle parsley over each layer. Bake at 375° for 20 minutes or until heated through. Serve immediately.
Let water and all other ingredients (except mushrooms) come to a boil, mixing well. Add cleaned, trimmed mushrooms and let come to a boil again. Cook 3 to 4 minutes; cool thoroughly. Let stand at least overnight.
Beat eggs very light and gradually, then beat in sugar. Add cold water and beat again. Add flour, sifted with salt and cinnamon, and fold in nuts and gumdrops. Spread in a greased and floured pan. Bake for 30 minutes at 325°.
Preheat oven to 350 degrees. Mix sugar, flour and milk until smooth. Melt butter in 9 inch square pan and set aside. Pour batter into butter. (DO NOT STIR.) Pour fruit on top of batter. (DO NOT STIR.) Bake at 350 degrees for approximately 30 minutes or until golden brown.
Blend together the peanut butter and shortening; beat in the brown sugar and maple syrup. Add egg and beat well. Sift flour with baking soda, baking powder and salt. Add the first mixture, beating thoroughly. Turn out on floured board and divide in half. Shape each half into a roll about 2-inches in diameter. Wrap well in waxed paper and chill overnight. Cut in 1/4-inch slices. Bake on ungreased cookie sheet in 350° oven for about 12 minutes or until brown. Makes about 4 dozen.
Lightly brown mushrooms and onions in butter. Stir in flour and cook until bubbly. Stir in broth and cream. Add in salt, pepper and poultry seasoning to taste. Cook, stirring frequently until mixture boils.
Preheat oven to 350°. Mix the pancake mix with sugar. Beat eggs slightly in milk, then add oil. Stir together. Blend in sour cream or Parmesan cheese. Melt butter or margarine in microwave and add to mixture and pour into a greased baking loaf pan. Bake 35 minutes until cooked or slightly browned and toothpick inserted in center comes out clean. About 20 minutes before it hardens, sprinkle sesame seeds on top. Serves 6 to 8.
Mix together the Cool Whip, milk, sour cream and sugar. Pour over cake pieces in bowl; stir. Mix strawberries and glaze. Mix 2/3 to cake and stir. Put remaining strawberries on top. Chill overnight.
Mix sugar, flour and cinnamon. Mix with blueberries. Turn into 9-inch crust. Sprinkle lemon juice and dot with butter. Put top crust on and pinch edges firmly together. Prick top with fork and bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes or until brown.
Put butter in skillet and heat until bubbly but not brown. Add rest of ingredients except chocolate and cook over hot heat, stirring constantly until almonds are toasted through and sugar is light medium brown. Pour into 2 buttered pans (10 x 15-inches). Cool and spread with half the melted chocolate. Sprinkle with ground walnuts and let chocolate harden. Turn and repeat on other side. Break in pieces.
Preheat oven to 350°. Boil the water with the cinnamon stick until water is brown. Mix dry ingredients first. Add shortening; mix well. Add water; make a dough. Separate dough into balls. With rolling pin, make a circle of dough not too big. Add a tablespoon of pumpkin mix on half of the circle; fold in half to make a half moon. Seal with a fork. Cook until light brown. Enjoy!
Butter a 2 qt. casserole dish and set aside. Preheat oven to 375 degrees. Boil macaroni in lots of water. Drain and set aside. Beat 2 eggs into casserole dish. Pour in milk and salt. Stir in cheese. Add drained macaroni. If milk doesn't cover macaroni, add more milk and stir. Bake for 45 minutes to 1 hour or until the casserole doesn't jiggle when you shake it.
Melt first 3 ingredients and add the rice krispies. Put in 9 x13-inch pan. Refrigerate at least 1 hour. Cream 1/2 cup margarine and powdered sugar. Mix milk with dry pudding. Add milk and pudding mixture to creamed margarine and powdered sugar; spread on first mixture. Melt chocolate and margarine and pour on 2nd layer and chill.
Melt together the brown sugar, water and 2 tablespoons of butter for sauce. Mix sugar and 2 tablespoons of butter, then add other dry ingredients. Add milk and mix well. Sprinkle nuts over batter. Pour on sauce and bake at 350° to 375° for 30 minutes. Serve with vanilla ice cream.
Saute the meat with onion and green pepper until meat is brown. Add tomatoes, kidney beans, bay leaf, paprika, red pepper and chili powder. Simmer for 2 hours. Serve as a thick soup or over spaghetti. Delicious on a cool night at the beach.
Preheat oven to 400°. Place the potatoes in a baking dish together with the garlic and rosemary and season with salt and pepper. Add the olive oil and mix well to coat the potatoes. Stir in the water and bake 45 minutes to 1 hour without touching or stirring the potatoes. When they have a deep golden color, they are ready to be served. (They may stick a little to the pan.)
Mix crushed pretzels, sugar and margarine together (save 1/4 cup for top). Press into 12 x 8-inch glass dish and bake 8 minutes at 400°. Cool crust.
Combine vanilla, milk or half and half cream and sugar. Divide snow between 2 chilled sundae glasses. Pour half of topping mixture over each.
Cook broccoli and drain well. Cook sauce of milk and cheese on low in double boiler or melt in microwave. Melt butter and mix well with cracker crumbs. Grease a 9 x 9-inch casserole dish. Spread broccoli in bottom and pour sauce over. Cover with crumb mixture. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes.
Mix in order given except the water is poured as needed. Pour into two well-greased layer pans. Bake at 350° for 30 to 40 minutes. Frost as desired.
Place all of the ingredients in a blender container. Cover and blend on High for 30 seconds or until smooth and well blended. Pour into glasses and serve immediately.
Save pineapple juice. Mix fruit in a large bowl. In separate bowl, combine Tang, pudding mix and reserved pineapple juice with mixer. Put on fruit and mix well. Chill.
In skillet, place chicken, seasoning mix and water bringing to a boil and simmering 10 minutes. Spoon filling into bottom of each taco shell and top with garnishes.
Preheat oven to 350°. Toast coconut on cookie sheet at 350° for 8 to 12 minutes. Combine the cake mix with the whipped topping. Mix as it comes dry from the package. Mix with eggs, bananas, coconut, water and vanilla in large bowl. Beat at medium speed for 4 minutes. Pour in greased and floured 10-inch tube pan. Bake for 45 to 50 minutes.
In a wide frying pan, heat oil over medium heat; add onion, garlic and rice. Cook, stirring until onion is limp and rice is opaque; stir in salt, cayenne and bouillon cubes dissolved in boiling water. Bring to boil; cover and simmer for 20 minutes or until liquid is absorbed. Add peas and tomatoes. Cook over low heat, stirring just until vegetables are heated. Makes 8 to 10 servings.
Prepare pie crust or use frozen. Blend together remaining ingredients. Pour into crust. Bake at 350° about 45 minutes.
Beat eggs well. Stir in the pumpkin. Add dry ingredients. Stir in the Pet milk. Pour into two 9-inch pie shells. Bake at 425° for 15 minutes, then turn down to 350° until done, when a knife is inserted.
Stir together all of the dry ingredients in a large bowl. Stir the liquid ingredients together in a separate bowl and then stir them into the dry ingredients, mixing only enough to combine the ingredients thoroughly. Less mixing will make a more tender bread. Pour the batter into an oiled 9 x 9-inch pan and bake at 350° for 40 to 50 minutes. The top will spring back when the bread is done and a tester should come out clean but moist (not uncooked batter), but it may be moister than normally expected. This corn bread is most delicious when eaten warm.
Pour boiling water over tuna. Drain and cool. Add celery, carrots and onion. Blend salad dressing and whipped cream. Add to tuna. Stir in potatoes. Serve immediately on a bed of lettuce. Yields 6 servings.