HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, soda, cream of tartar and salt. Beat shortening until creamy. Add sugar gradually, beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas, 1/4 at a time, stirring only until flour is moistened. Very carefully fold in cranberry sauce cubes and chopped nuts. Turn into a well-greased loaf pan (9 x 5 x 3-inch) and bake at 350° about 1 hour. Makes 1 loaf. Also makes 4 mini loaves.
Bring cherries and water to boil in a saucepan. Add cherry jello, stirring until dissolved. Remove from heat. Add cola and pineapple. Pour into glass serving bowl. Chill for 4 to 5 hours, until firm. Yields 10 servings.
Combine flour, cheese, salt and pepper in bag. Moisten potatoes with water; place in bag and shake. Melt butter in 9 x 13-inch baking dish. Bake at 375° for 1 hour. Turn once.
Stew chicken and bone; cut into large chunks. Put in a greased casserole. Mix together soup and some stew juice. Cream soup and 1/4 cup chicken broth. Pour over chicken. Melt butter. Mix with crushed Ritz crackers. Sprinkle on top, then sprinkle with poppy seed. Bake at 350° for 30 minutes.
Cream the cream cheese, then add condensed milk. Pour instant dry pudding mix in this. Add Cool Whip. Add milk; mix well. Layer wafers, bananas, then the mix. Keep layering until you have used all the mix.
Cut up chicken, onion and celery into chunks. Cook onion, celery and chicken chunks until chicken is done. Add 3/4 cup catsup and 1 cup water; mix all together. Add flour until mixture thickens. Serve over rice.
Preheat oven to 395°. Potatoes must be hot! Use mixer to blend all ingredients into potatoes. Place into buttered casserole dish. Bake for 35 minutes or until edges brown lightly.
Combine first 5 ingredients in blender and mix well. Turn into ungreased deep 9-inch or regular 10-inch pie plate. Add meat or shellfish, poking into batter. Top with onions, mushrooms and cheese. Bake until golden brown, about 45 minutes. Let stand 10 minutes. Serves 6.
In a large skillet over medium heat, saute onion, celery and broccoli in oleo for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325° for 25 to 30 minutes or until hot and bubbly. Yield: 8 to 10 servings.
Separate rolls and roll out, then put a heaping teaspoon of chicken on each roll and place 1/2 slice of cheese on top of chicken. Roll this up and put in baking dish. Mix soup and water and pour over rolls. Bake at 350° until brown, about 30 or 40 minutes. Serve a little of the sauce over each roll.
Mix all ingredients in a heavy saucepan; heat over low heat, stirring constantly until piping hot. Serve with corn chips.
Combine the ingredients in a saucepan and heat for about 10 minutes or until all ingredients are well blended.
Bring to boil; cover, reduce heat and cook 12 to 14 minutes. Drain meat mixture. Mix all ingredients. Put in 2-quart casserole. Bake at 350° for 45 minutes.
Preheat oven to 325 degrees. Mix flour (or cornstarch) with sugar and cocoa. Add all remaining ingredients. Mix well and pour into unbaked pie shell. Bake at 325 degrees for 45 minutes or until set.
Combine graham cracker crumbs, 3 tablespoons of sugar and 3 tablespoons of melted butter into bottom of a 9-inch spring-form pan.
Soak apricots for 30 minutes; drain. Mix the first 6 ingredients. Sift dry ingredients together and add chopped nuts. Pour into greased loaf pan or 2 pound coffee can. Bake 50 to 60 minutes at 350°.
Mix ingredients together and pour into canister. Finish filling canister to fill line with homogenized milk.
In a large bowl, combine beef, eggs, onion, steak sauce, salt and pepper; mix well. Shape into 8 patties at least as large as pineapple slices. Grill patties on barbecue grill. After first side is cooked, turn, place 1 pineapple slice on each burger and top each with one slice of cheese. Finish cooking. Serve on buns. Makes eight 1/4-pound burgers.
With a mixer, mix 1 cup flour, sugar, salt and yeast. Add margarine and hot water and mix for 2 minutes at medium speed. Add egg and 1/2 cup flour. Beat at high speed for 2 minutes. Using spoon, add enough flour to make a soft dough. Knead until smooth. Cover for 20 minutes. Shape into rolls or place in loaf pan. Let stand for 10 minutes. Bake at 375° for 30 minutes. Dough may be refrigerated for up to 48 hours.
Dissolve yeast in warm water; set aside. Mix dry ingredients in order given. Cut shortening into dry ingredients. Stir in buttermilk and yeast. Blend thoroughly. Knead lightly. Roll it out on a floured board and cut out biscuits. Place on greased pan and let them rise slightly. Bake in 400° oven for 12 to 15 minutes.
Grind vegetables. Put with salt and stir. Let stand 30 minutes. Squeeze out juice. Mix vinegar and sugar. Mix with vegetables. Put in jars and seal.
Grind soyameat, celery and onion. Combine all other ingredients. If too moist, thicken with crumbs. Form into patties and roll in corn flake crumbs. Bake on cookie sheet at 350° for 20 to 25 minutes. Serves 9. Serve with sauce.
Wipe steak with damp cloth and pierce each side with a fork. Rub each side with 1 1/4 teaspoons tenderizer and 1 1/2 teaspoons pepper. Heat butter and oil in large black skillet. Add steak and cook each side 12 to 15 minutes for rare, longer for medium. Remove meat and add stock. Heat about 2 minutes. Serve over meat.
Sift flour, baking powder and salt together. Cream shortening with brown sugar and vanilla until light. Add peanut butter and mix thoroughly. Beat eggs until light and add to creamed mixture.
Place all ingredients in a bowl. Squish up with hands until mixed. Mold into 1 loaf or 2 small loaves. Place in greased pan. Top with bacon strips. Cook at 350° for 45 minutes.
Cook egg yolks, sugar and lemon juice until thick. Cool. Add cream to egg mixture. Add fruit, cherries and marshmallows. Refrigerate. Yield: 1 quart. Carbohydrate 15 g, protein 2 g, fat 7 g, calories 131. One serving (1/2 cup) = 1 1/2 fruit exchange, 1 1/2 fat exchange.
Spray or grease a 9 x 13-inch pan. Sprinkle bottom of pan with pecans and coconut. Prepare cake mix as directed on box and pour over nuts and coconut.
For topping mixture, cream together cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Stir in chocolate chips. Blend and set aside. In mixing bowl, sift together flour, 1 cup sugar, cocoa, 1/2 teaspoon salt and soda. Add water, oil and vanilla. Mix well.
Heat bean dip and seasonings. When steaming hot, add cheese. Stir until melted. Serve with corn chips. Makes about 2 cups.
Cut fish into bite size pieces. Mix all ingredients, including fish, in large bowl with your hands. If you want, limu may also be added.
Brown ground beef with cut up onion and green pepper, salt, pepper and garlic salt. Drain. Cook spaghetti. Add Ragu and cream of mushroom soup. Mix together. Put Cheddar cheese on top. Bake at 350° to 400° until hot and bubbly.
Brown meat, peppers, onions and celery. Add rest of ingredients. Cook gently for 1 hour. Serve on split hamburger buns (warmed in oven). This freezes well.
Mix together the raisins, sour cream and eggs. To this mixture add the sugar, flour, baking powder and baking soda. Mix well. Batter will be stiff. Divide batter into two greased loaf pans. Sprinkle with caraway seed. Place on lower shelf of a 350° oven for 30 minutes, then place on higher shelf for remaining 20 minutes or until golden brown. Test with a toothpick. (I substitute light sour cream and egg substitute.) Makes 2 loaves.
Thaw but do not dilute orange juice. Combine remaining ingredients with orange juice and let set 5 minutes. Form into small ball and roll in additional powdered sugar. No baking.
Combine hash brown potatoes, onion, celery, carrots, water and chicken broth in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk. Heat thoroughly. Garnish if desired. Salt and pepper to taste.
Fill a large saucepan 1/4 full with water. Add green beans, onion, bacon, vegetable seasoning blend and lemon pepper. Cover. Cook on medium-low heat until tender. Serve hot. Makes 6 servings.
Beat eggs. Add oil, zucchini, and vanilla. In separate bowl, mix flour, salt, soda, cinnamon, baking powder, and pecans. Combine mixtures. Pour into 3 small greased and floured bread tins. Bake at 325° for 45 minutes.
Wash your hands. Measure peanut butter, honey and coconut into bowl. Mix thoroughly. Measure and stir in 1/2 cup cereal. Spread the rest of cereal on wax paper (3/4 cup). Make balls of mixture with fingertips and roll in cereal. Chill until firm.
Mix when sausage and cheese are at room temperature. Roll into small balls. Bake at 350° until brown. May be frozen before baking. Take out as needed and bake at 400°.
Combine all ingredients into large salad bowl. Douse with lemon juice. Marinate in refrigerator, then serve.
Salt and pepper pork chops and brown in skillet. Arrange in baking dish. Rinse pan with 1/2 cup water. Pour pan juices over meat. Slice potatoes and carrots over meat. Sprinkle in onion. Spread soup over top. Bake for 1 hour and 15 minutes in 350° oven covered with foil.
Brown ground beef. Drain and add seasoning and simmer. Fill tortillas with ground beef. Place in 9 x 13-inch baking dish. Cover with following: Mix chili, sour cream and cream of chicken soup. Pour over tortillas, spreading sauce over all tops. Cover with grated cheese (if desired). Bake at 325° for 30 minutes.
Mix the first 3 ingredients and add boiling water. Cook 5 minutes. In the meantime, fry sausage. Press out grease. Add brown sugar to mush along with the sausage, stirring well until blended. When cold, slice and fry. Good with syrup or eggs.
Mix pudding as directed. Add Cool Whip, then add sour cream. Stir gently. Place vanilla wafers and bananas in layers as you would when making a regular banana pudding. Top off with crushed wafers and refrigerate until ready to serve after adding pudding mixture. You may also seal top with whipped cream.
Combine the first 6 ingredients in a large bowl. Pour 2/3 of the batter in Bundt pan. Add the brown sugar, cinnamon and pecans. Sprinkle over filling well and add remaining batter. Bake at 375° for 45 minutes or when springs back when touched lightly.
Tear the lettuce into bite-sized pieces. Cover the bottom of a 9 x 13-inch pan with the torn lettuce. Layer the next four ingredients on top of the lettuce. Blend the sugar into the mayonnaise. Spread the mixture evenly over the top of the layered vegetables. Sprinkle the crumbled bacon and the Cheddar cheese on top of the mayonnaise. Cover the pan and refrigerate for several hours before serving. (You may use imitation bacon bits instead of bacon.)
Dissolve jello in 1 1/4 cups boiling water. Stir in thawed berries, sugar and salt. Cool until it begins to thicken. Fold in whipped cream. Cover bottom of 9-inch pan with half the torn angel food pieces; pour half of the strawberries and cream mixture over the cake; make another layer of rest of torn cake. Pour remaining strawberry mix over this. Refrigerate 4 to 5 hours to set. Cut into squares.
Chill, tightly covered, for at least one hour. Serve over lettuce leaf and garnish with mint or parsley.
Mix all ingredients together and pour into a sprayed 9 x 13-inch baking pan. Drizzle over the top 1 stick of melted butter. Bake for 1 hour in a 350° oven. Serves 12.
In a 9 x 13-inch pan, sprayed with Pam, layer in order turkey, onions, rice and cabbage. Pour sauce over top. Bake at 350° for 1 hour.
About 1 hour before serving, in a skillet over medium heat in hot butter, cook chicken until browned on all sides. Add 1/4 cup water. Reduce heat to low; cover and simmer about 25 minutes or until fork-tender. In small bowl, combine sour cream, tarragon and pepper. Spread chicken breasts with mixture and cook 3 to 5 minutes longer.
Cream butter and sugar well. Add shortening and cream. Add eggs one at a time. Mix salt with flour. Add to butter and sugar mixture alternating with milk. Add flouring. Bake at 325° for an hour and a half.
Boil shrimp and tear up. Beat cheese, onions, lemon juice, salt, pepper, Tabasco, garlic salt and Worcestershire, adding mayonnaise. Fold in shrimp. Keep cold and serve with chips.
Mix all dry ingredients together. Add carrots, nuts and eggs; mix well. Place mixture in a greased or oiled loaf pan and bake for 50 to 60 minutes in a 350° oven.
Combine all ingredients together in mixing bowl. Cover bottom of nonstick frying pan with oil. Put large tablespoonful of potato mix in pan (like a pancake). Cook over medium heat until brown on each side. Make sure pan is very hot when you add mixture.
Bring rice and water to a boil. Cover and let set for 30 minutes. Beat eggs until foamy. Add sugar, salt, butter and vanilla. Mix well. Add milk and stir. Pour rice in 1 3/4-quart greased casserole. Pour the custard (liquid) over the rice. Do not stir. Sprinkle with nutmeg. Bake about 1 1/4 hours (350°) in a pan of hot water. Pudding is done when inserted knife comes out clean. Serve with Cool Whip on top.
Combine all ingredients well. Pour into shells. Bake at 325° until filling is firm in middle.
Combine oats and sugar with oil. Let stand for 1 hour. Add egg, salt, vanilla and coconut. Drop from spoon on greased cookie sheet and bake in 325° oven for 12 to 15 minutes.
Cook spaghetti al dente. Combine tomatoes, onion, salt, pepper and sugar. In greased casserole put layer of spaghetti, tomatoes and cheese and continue with layers, ending with cheese. Bake 1/2 hour or until cheese melts at 350°. Stir twice during baking to keep moist.
Using a food processor, mix all ingredients together. Bake 30 to 40 minutes at 350°. Serve warm with nacho chips or crackers.
String and break green beans. Wash and put in clean jars. Cover beans with cold water and put lids on tight. Put in pressure canner and put water around jars. Place lid on canner and place on stove on medium heat. When canner reaches 10 pounds pressure, cook for 10 to 11 minutes and turn off. Let cool and remove.
Place steak in a baking dish. Pour cream of mushroom soup (undiluted) over steak. Sprinkle powdered onion soup on top. Cover entire baking dish with aluminum foil. Bake at 350° for 45 minutes to 1 hour.
Cook broccoli according to directions and drain. Mix mushroom soup, salt, pepper, 1/2 cup grated cheese, eggs and onion. Fold broccoli into mixture and top with remaining cheese and cracker crumbs. Bake at 350° for approximately 45 minutes.
Brown meat, onion and parsley. Season with salt and pepper to taste. Drain fat. Add tomato sauce and 1/2 package enchilada mix. Stir. Cut up tortillas into 1-inch pieces. Add to meat. Pour in milk and soup. Mix thoroughly. Pour everything into 9 x 13-inch casserole dish. Top casserole with 2 cups shredded cheese last 5 minutes of baking. Bake 30 minutes at 350°.
Soften cream cheese in microwave. Add remaining ingredients. Stir until well mixed. Chill in refrigerator.
Pop corn; make 12 cups. Place in large bowl.	Combine sugars, corn syrup, water, vinegar, salt and soda in 2 quart saucepan. Heat to	boiling over medium-high heat, stirring constantly. Cook at 260° on a candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball.	Reduce heat to	low. Stir in butter until melted. Pour syrup in thin streams	over corn in bowl, stirring until corn is coated. Cool slightly. Butter hands and shape into 3-inch balls.
Melt butter; stir in flour. Gradually add half and half. Stir until thickened. Add Parmesan cheese. Stir until smooth. Fold in crab legs and/or shrimp. Heat 3 minutes. Serve immediately.
Preheat oven to 375°. Combine butter or margarine, sugars and vanilla pudding. Beat until smooth. Beat in eggs. Add flour mixture. Add chocolate chips and nuts. Can use chocolate pudding to make it double chocolate. Bake at 375° for 8 to 10 minutes.
Heat oven to 400°. Whisk together eggs, yogurt and butter in a medium bowl. Add dry ingredients and mix until just well blended. Add remaining ingredients. Mix well. Pour into greased 10-inch heavy skillet and bake 40 minutes.
Combine pineapple juice with enough water to make 1 cup. Bring to a boil. Dissolve gelatin in hot juice; cool. Mash cream cheese and add to gelatin. Let set slightly. Add marshmallows, pineapple, celery and nuts. Fold in whipped cream. Pour in mold and chill until firm.
Mix peanut butter and jelly with a spoon in a bowl. Get a knife and get the peanut butter and jelly out and put it on the bread. If you like, you can pour ketchup on it.
Combine chicken, olives, almonds and enough sauce to moisten (about 1/3 cup); set aside. Fry tortillas in oil and dip into heated enchilada sauce. Evenly spoon chicken mixture down center of	each tortilla	and roll to enclose. Place enchiladas, seam side down in shallow ungreased 9 x 13-inch baking dish. Top	with remaining sauce	and sprinkle with cheese. Bake uncovered in a 350° oven for 15 to 20 minutes, or until heated through. Mix sour cream with onion and serve cold to	spoon over. Makes 12 enchiladas (about 4 to 6 servings).
Saute onion and celery in oil until soft. Add tomato paste mixed with water and seasonings. Bring to a boil. Simmer 1 hour. Cook macaroni and drain. Mix cottage cheese, macaroni and sauce in large casserole dish. Top with Mozzarella cheese. Bake at 300° for 30 minutes or until the cheese is all melted.
Cook ground beef; drain grease. Mix tomato sauce with water and enchilada seasoning, stir into meat and simmer 2 or 3 minutes. Layer bowl with chips, pour half of meat mixture over chips. Pour rest of sauce, sprinkle cheese. If cheese doesn't melt, either put in oven or microwave until cheese is melted. Serve with remaining chips.
In a 12 inch skillet over medium heat, saute meat and onions in 2 Tbsp. margarine until browned. Season with salt, pepper, and garlic powder. Stir in soup and 1 c. of beef broth (reserving 1/4 c.). Reduce heat; cover and simmer for 20 minutes. Add mushrooms. Blend remaining 1/4 c. of beef broth with flour. Stir into meat mixture; cook for 5 minutes, stirring frequently. Add sour cream and heat through. DO NOT BOIL. Serve over hot egg noodles.
Slice chicken breasts into 1-inch strips. Dust with flour on all sides. Melt margarine in skillet. Saute strips while adding rest of ingredients. Put lid on and simmer for 30 minutes.
Melt margarine over low heat. Add finely chopped onion and cook until onion is clear. Add 2 cups water. Bring to a boil. Add crawfish tails and shallots. Cook 5 minutes over low heat, stirring occasionally.
Brown meat and drain. Add soup and 1/4 of the cheese. Simmer until cheese melts. Pour into 9 x 13-inch pan. Place Tater Tots on top of mixture. Take cheese slices and place over Tater Tots. Bake until potatoes are brown and cheese has melted.
Make cake according to package directions, except use a large pan (10 1/2 x 14 1/2) or equivalent cake pan for a thinner cake. After the cake is done, cool thoroughly. Blend cream cheese and Cool Whip. Smooth on top of cake. Next, mix glaze with strawberries. Top cake with this and chill overnight.
Combine apples, condensed milk and cinnamon. In bowl, combine 1 cup biscuit mix and 1/2 cup butter until crumbly. Stir into sliced apples. In another bowl, combine rest of biscuit mix and 2 tablespoons butter and brown sugar. Spread over apple mix in baking dish. Bake until top is brown and apples are done. Bake at 350° for about 1 hour.
Cook ground beef and onion until brown; drain excess grease. Add spaghetti sauce, stewed tomatoes and drained mushrooms; mix well. Simmer for 20 minutes. Cook macaroni until done; drain and rinse in cold water. In a large casserole dish, pour half of the macaroni shells. Cover shells with half of the sauce-meat mixture. Spread half of the sour cream over the sauce-meat mixture and top with layers of Mozzarella cheese. Repeat this process with the remainder of the macaroni shells, meat sauce, sour cream and Mozzarella slices. Place cover on casserole and bake at 350° for 40 minutes. Serves 8.
Caramelize cup of sugar. Pour into glass baking dish. Roll dish to cover sides. Pour in custard mixture: milk, water, beaten eggs and vanilla. Place in pan of water, at least 1-inch. Bake at 350° for 1 hour.
You can use small diced onion, 1 can chopped green chilies and 2 diced tomatoes if you DO NOT use the salsa.
Mix together. Pour in 2 unbaked pie crusts. Bake at 350° for 40 to 50 minutes.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight. Peel and grated potatoes.
Saute onion in enough fat to keep from sticking. Add ground beef and brown. Drain. Add seasonings and 2 cans of water. Stir well and cook over low heat for approximately 1 hour. Stir frequently. If chili or spaghetti thickens too much, add more water. If making chili add beans.
Place cucumbers in shallow container. Combine next 6 ingredients in a small jar. Cover tightly and shake vigorously. Pour marinade over cucumber and chill 6 hours or overnight. Just before serving, slice tomatoes. Remove cucumber from marinade. Arrange alternating slices on lettuce.
Dissolve brown sugar in hot water in pan which pudding is to be baked. Pour into syrup mixture the remaining ingredients. Bake 40 minutes at 350°. Serve cooled with whipped cream.
In 10-inch skillet, melt butter. Stir in salt, dill, pepper and lemon juice. Add carrots, potatoes and onion. Cover and cook over medium-low heat. Stir occasionally, until vegetables are crisp-tender (9 to 12 minutes). Add fish. Cover and cook 5 minutes. Add tomato until heated through and fish flakes.
In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours. Top with pie filling. Refrigerate leftovers.
Mix all ingredients in baking dish and top with 3 uncooked bacon strips. Bake at 350° for approximately 30 minutes.
Coat chicken breasts in mixture of flour, curry powder and salt (if desired). Brown lightly in oil. Place chicken in large baking dish. Stir sugar, bouillon, onion, water, apricots, lemon and soy sauce into frypan drippings. Heat and pour over chicken. Cover and bake for 1 hour at 350° or until tender. Move chicken breasts to serving platter. Add cornstarch to sauce until desired thickness is reached. Pour over chicken and top with canned apricots.
Boil spinach; cut up more. Drain very, very well. Combine in bowl with sour cream and spinach as needed. Add rest of ingredients. Cut hole in bread round and fill with dip.
Cook tomatoes 1 1/2 hours. Add onions, chopped and sauteed in oil, red pepper, paprika, sugar and salt. Cook rice as directed; let cool 5 minutes. Add rice to tomato mixture and cook 20 minutes longer. Pack in hot jars and cold pack for 15 minutes.
Blend sugar, flour, pineapple juice, beaten eggs, lemon juice and salt. Cook until thickened. Cool. Cook 3 quarts water, oil, salt, and acini de pepe. Drain and rinse. Add cooled custard to pasta. Mix and refrigerate overnight in an airtight container. Add oranges, pineapple chunks, crushed pineapple, Cool Whip, coconut and marshmallows.
Mix last 4 ingredients and put in 9 x 13-inch pan. Lay chicken pieces on top. Dot with butter on each piece of chicken. Bake at 350° for 60 minutes.
Cream butter; gradually add sugar, beating well at medium speed. Add egg and lemon rind, beating well. Combine flour, baking powder and salt; stir well. Add to creamed mixture, mixing well. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350° for 10 minutes. Remove to wire racks. Combine 10x sugar and lemon juice; stir well. Drizzle over warm cookies; let cool completely. Yield: 4 dozen.
Shake flour in a plastic browning or roasting bag (14 x 20-inches) and place in a roasting pan, 2-inches deep. Spread onion, celery and carrot in bag. Rinse turkey breast and pat dry. Brush with melted butter. Sprinkle with salt, pepper, paprika and herb blend. Place turkey on top of vegetables. Close bag with a twist tie and make six 1/2-inch slits in top of bag with tip of sharp knife.