HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients. Chill and make into rolls on wax paper. Freeze. When ready to cook, slice and bake at 375 ° for 10 to 12 minutes, until brown around edges.
Preheat oven to 400°. Grease 24 muffin tin cups. Mix egg, milk, honey and melted butter or margarine together. Mash the bananas with a fork and add to mixture. Mix flour, oatmeal, nuts, baking powder, soda and salt together. Add to banana mixture. Stir until just moistened. Do not beat. Fill muffin cups. Bake 20 to 25 minutes or until tested with a toothpick. Remove from pan. Cool. Serve warm or cold.
Prepare pizza crust as directed on box. Spread on lightly greased pizza pan, add sausage, then pour beaten eggs over sausage. Crumble hash brown first then cheese over top of pizza and bake. Bake at 350 degree for 30 to 40 minutes.
In a small saucepan, saute crushed garlic in olive oil very briefly. Add lemon juice and stir. Pour over fish. Sprinkle with dill. Bake at 350° for 15 to 20 minutes depending on thickness of salmon. Serve over rice with steamed broccoli and salad. Serves 3.
Dissolve jello in boiling water. Let set until almost firm. Whip with softened cream cheese. Whip chilled Pet milk until soft pearls form. Add sugar. Whip the two mixtures together and pour into graham cracker crust.
Combine flour, baking powder and 1/2 teaspoon salt. Combine egg, milk and oil. Add to flour mixture, stirring with a fork only until combined. Drop dough from tablespoon directly in bubbly chicken or beef broth. Return to boiling. Cover tightly. Reduce heat. Simmer 12 to 15 minutes.
Preheat oven to 350°. Melt butter and sugar together. Lay graham crackers (broken into fourths) on a large cookie sheet with sides. Arrange broken pecans on top of crackers. Spoon melted margarine over all. Bake 10 to 15 minutes at 350°. Watch closely!
Heat oven to 325°. Layer ingredients in order listed in ungreased 13 x 9 x 2-inch pan. Bake 55 to 60 minutes. Let stand at least 15 minutes before serving. Serve warm or cool with whip cream or ice cream. Yields 12 to 15 servings.
Combine sugar, margarine and milk. Bring to a hard, rolling boil. Cook rapidly for 5 minutes over medium heat, stirring constantly (scorches easily). Remove from heat. Stir in chocolate pieces. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into a buttered 9 x 13-inch pan. Cut into squares.
Mix all ingredients together by hand. Preheat oven to 350°. Drop by teaspoonfuls onto ungreased pan. Bake for 10 to 12 minutes. May garnish before baking or leave plain.
Melt butter. Pour flour and pecans into small cake pan. Pour melted butter over. Bake at 350° for 20 minutes. Chill.
Line pan (grease with butter) with 12 slices bread, 6 slices for bottom and 6 for top. Layer Cheddar cheese, chopped broccoli and diced ham.
Chop corned beef. Drain sauerkraut. Mix all ingredients together. Place in baking dish and bake 45 minutes at 325°. Serve with rye bread.
Pop 1 cup unpopped popcorn. In saucepan, melt margarine, brown sugar, light corn syrup and salt. Boil 4 minutes, stirring constantly, while at rolling boil. Remove from heat. Add baking soda and vanilla, mixing well. Put popped popcorn into brown grocery bag. Pour in caramel mixture and stir well. Fold over end of bag and place in microwave. Microwave for 1 minute on High power (100%). Remove bag and shake it vigorously. Repeat this 2 more times. Pour onto cookie sheet and break apart when cooler. Store in plastic container.
Brown ground beef; drain. Add tomato sauce, garlic salt and oregano to taste. Mix cottage cheese and eggs. Layer beef mixture, noodles, beef mixture, egg, Mozzarella cheese, noodles, beef mixture, egg, Mozzarella cheese and beef mixture. Top with Parmesan cheese. Bake at 375° for 30 to 45 minutes.
Melt butter or margarine; add onion and cook until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth, then add garlic and broccoli which has been cut into small pieces. You may need to add water. Cook until broccoli is tender; stir in half and half and heat stirring constantly. Remove from heat and either puree with hand mixer or in blender. Return to pan and heat thoroughly.
Beat cream cheese, peanut butter, vanilla, sugar & butter until smooth. Fold in Cool Whip. Gently spoon into crust. Garnish with chocolate or cookie crumbs.
Cook ground beef; drain. Mix with other ingredients. Cook for about 1 1/2 hours on medium heat. This is great for freezing.
Heat butter, cocoa, brown sugar and milk in a saucepan; bring to a boil. Stir in powdered sugar and vanilla. Pour into greased 8 inch square pan.
Let Cool Whip thaw slightly. Blend Cool Whip and cottage cheese. Slowly add Jell-O and stir until well mixed. Add fruit and pecans if you want to and stir. Refrigerate overnight.
Mix the sugar and flour together. Add lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat egg whites until stiff. Fold into first mixture. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 25 minutes or until brown. Serves 6 to 8.
Cook cake as directed. Cool. Crumble 1/2 cake in large bowl. Put one-half pudding over cake. Add 1 can cherry pie filling. Put 1/2 Cool Whip over cherries. Repeat next layer. Place cherries on top.
Cook broccoli as directed. Add mayonnaise, cream of celery soup and Velveeta cheese. Mix together. On top of this, put crackers and margarine. Bake at 350° until crust is brown.
Thaw spinach. Squeeze dry. Mix together all ingredients except bread. Refrigerate. Cut center out of Hawaiian bread and cut into squares. Place dip inside. Use bread and vegetables.
Prepare rice as described on package. Drain, if necessary. Mix all ingredients together and chill before serving.
Brown beef. Add pepper, celery and onion until slightly cooked. Add one tablespoon sugar, mustard, vinegar, salt, catsup and ground spice. Cook very slowly in skillet for at least 1 hour.
Sift sugar and plain flour and set aside. Combine butter or margarine, Coca-Cola, cooking oil, cocoa and marshmallows in small saucepan and heat until mixed well. Then add to flour and sugar mixture. Then add eggs, buttermilk, soda and vanilla. Mix well and pour into oblong cake pan. Bake at 350° for 45 minutes.
In a big bowl sift together flour, sugar, cocoa, baking powder and salt.	Make a well in the center and add butter, milk and vanilla. Beat for 5 minutes. Add eggs, one at a time, beating after each addition. Then add cream and beat in. Bake	at 325° for 1 1/2 hours in a greased and floured tube pan.
Combine sugar, corn syrup and water; cook slowly, stirring, until sugar dissolves. Cook to soft-ball stage (236°). Add peanuts and salt. Cook to hard-crack stage (295°). Stir constantly. Remove from heat. Add butter and soda; stir slightly. Pour evenly into well-greased shallow pans. Cool partially by lifting around edges with knife. When firm, turn. When cold, break in pieces. Makes 2 to 3 dozen pieces.
Place pecans over the bottom of a greased cake pan. Place coconut on top of pecans. Mix German chocolate cake to directions and put on top of the coconut and pecans. Mix the margarine, cream cheese, and powdered sugar together and spread very carefully on top of cake mix (DO NOT STIR). Place in 350 degree oven and bake for 50 to 55 minutes. No frosting needed.
Mix sugar with cranberries; let stand. Mix flour, baking powder, soda and salt and sift. Beat together orange juice, rind, egg and oil. Stir this into dry mixture, mixing just to dampen. Carefully fold in chopped nuts, cranberries and sugar. Spoon batter into well greased, wax paper lined loaf pan and let stand 20 minutes before baking in 350° oven for about 1 hour. Test with toothpick.
Cook the chicken breast with celery tops and salt in water until done. Drain, remove from bone and set aside. Cook the wild rice according to package directions. Saute the onion in butter; remove from the skillet. Add more butter (I use a stick) and blend in the flour. Stir in the soup, which has been mixed with the milk. Add salt, pepper, mushrooms and sauteed onion; set aside.
Pare and cook potatoes in water until tender (30 to 40 minutes). Drain, mash and beat in cream cheese, sour cream and garlic salt until light and fluffy. Spoon into a buttered 2-quart casserole. Dot with butter, sprinkle with cheese and paprika. Bake at 350° for 1 hour. May be made ahead and refrigerated. Allow an extra half hour baking time.
Heat oven to 350°. Generously grease 13 x 9-inch (3-quart) baking dish. In large bowl combine eggs, milk, butter, salt, pepper and nutmeg; beat well. Stir in frozen vegetables, 1 cup of the cheese and onions; mix well. Pour into greased baking dish. Bake at 350° for 25 to 30 minutes; or until eggs are just set in center, stirring twice during baking. Sprinkle with remaining 1/2 cup cheese. Let stand 2 to 3 minutes or until cheese is melted. Yields 12 servings.
Beat eggs, oil and sugar. Measure all dry ingredients, mix and add to eggs. Beat well and add pumpkin. Bake at 350° for 40 to 45 minutes. Cool.
Preheat oven to 400°. Using a large spoon as your measure, into a medium mixing bowl put cornmeal, flour and sugar, blending together. In small bowl, whisk eggs together and pour in. Add 3/4 cup buttermilk. In a loaf pan or 9-inch cake pan, pour oil and swirl until pan bottom and sides are covered. Pour the remaining oil into the bowl with the other ingredients. Toss. Add more buttermilk until smooth pouring consistency is reached. Pour into pan. Bake at 400° for 30 minutes.
Dissolve gelatin in boiling water. Add strawberries with juice, drained pineapple, bananas and nuts. Put 1/2 of mixture in a 12 x 8 x 2-inch glass dish and refrigerate until set enough to spread sour cream over mixture. Then gently spread the balance of strawberry mixture over sour cream and refrigerate for about 2 hours before serving or longer.
Preheat oven to 350°.	Melt margarine over low heat in a 2-quart saucepan.	Remove	from heat. Stir in sugar, then stir in	egg. Then stir in flour, salt, vanilla and pecans. Spread in	well-greased (with margarine) square pan (8 x 8 x 2-inch). Bake for 25 minutes. Do not overbake.	Cut into bars after it has cooled.
Allow sausage to cool. Grate cheese. Combine flour, cheese and dry ingredients; spread over pie shell. Mix eggs and milk; pour over cheese mixture. Bake at 375° for 30 to 45 minutes. Makes 2 pies. Serve.
Beat together butter, egg, sugar, brown sugar, oil and vanilla. Mix together flour, soda, salt and cream of tartar; mix with butter mixture until well mixed. Stir in oatmeal, Rice Krispies, coconut and nuts. Let stand 1 1/2 hours. Roll in balls and flatten with glass with sugar on the bottom. Bake at 350° for 12 minutes.
Mix chopped dates and hot water; set aside to cool. Cream together butter and sugar. Add eggs; beat until fluffy. Sift together flour, soda and salt. Add to creamed mixture alternately with date mixture, mixing well after each addition. Stir in vanilla and 1/2 cup chocolate chips. Spread batter in a greased 13 x 9 x 2-inch pan. Top with rest of chocolate chips and the nuts. Bake in a moderate oven (350°) for 35 minutes.
Peel and chunk potatoes. Fry and crumble bacon. Saute onion in bacon grease. In a large cooking pot, cover 2-inches above potatoes with water. Add 1 teaspoon salt. Boil for about 15 minutes or until almost done. Add noodles. Cook until done. (Drain, if necessary.) Add bacon, onion with grease, salt and pepper to taste. Toss. Serve hot.
Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into oblong cake pan or baking dish. Spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle with pecans. Put slices of butter on top. Bake at 350° for 48 to 53 minutes. Can be served with Cool Whip or vanilla ice cream.
Mix sugar, milk, butter and cocoa. Bring to a boil. Cook for 1 1/2 minutes. Remove from heat. Add vanilla and oatmeal. Add nuts and coconut, if desired. Beat mixture until it starts to get stiff. Drop teaspoon size drops on wax paper. Cool. Makes 3 1/2 dozen.
Cut chicken into bite-size pieces; sprinkle with sherry, salt and pepper. Set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add cornstarch to egg whites, beating until stiff peaks form. Gently fold in chicken. Roll each chicken piece in chopped walnuts; fry in 2 inches hot oil (350°) until golden brown. Drain on paper towels. Serve chicken with Gingered Plum Sauce. Yield: about 3 dozen appetizers.
Put ingredients in blender for 30 seconds. Grease and flour 9 or 10-inch deep pie dish. Top with coconut. Bake at 350° for 40 to 45 minutes.
Combine sugar, water and apples in a microwave-safe bowl. Cook on High for 3 minutes. Stir in cinnamon candy. Cook on High for 7 minutes or until apples are tender.
Place round steak in 9 x 13-inch baking dish. Sprinkle with onion soup mix. Pour mushroom soup over steak; salt and pepper to taste. Cover with foil and bake at 350° for about 1 to 1 1/2 hours or until steak is tender.
Combine the first 8 ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat and cook 30 to 35 minutes or until peas are tender.
Heat juice in a saucepan. Add the apple slices. Stir in cornstarch which has been blended with a little water. Pour into a 9-inch pastry-lined pie pan. Dot with margarine and put on the top crust. Bake as usual (400° for 10 minutes, then 350° until browned). Do not use tart apples.
Cut chicken breasts in half lengthwise. Sprinkle with salt. Arrange chicken in a baking dish. Dissolve bouillon in 1/2 cup boiling water. Stir in orange peel, orange juice, green onions and dash of pepper. Pour over chicken; cover with foil. Bake at 350° until tender. Remove chicken from dish and place on platter. Strain dish juices and reserve 3/4 cup for sauce. In saucepan, blend cornstarch with 2 tablespoons cold water. Stir in reserved juices; cook, stirring constantly, until mixture is thick and bubbly. One-half cup grapes can be added to sauce for extra flavor. Spoon sauce over chicken and sprinkle with paprika.
Cream butter and sugar. Add sour cream to creamed mixture, along with soda and extracts. Add eggs, two at a time, with 1 cup of flour, until all eggs and flour have been added. Beat well after each addition. Bake at 325° for 1 1/2 hours in 10-inch pan.
Cream sugar, butter and eggs together. Add other ingredients. Put in unbaked pie shell and bake at 350° until done.
Blend cottage cheese with Cool Whip. Stir in dry jello. Fold in drained pineapple and mandarin oranges. Needs to be chilled in refrigerator overnight. Makes a large salad.
Cook sugar, butter and salt to soft ball stage. Add marshmallows and peanut butter before removing from fire. Do not stir. Cool to room temperature. Add vanilla and beat until creamy and thick and will hold it's shape when dropped from teaspoon. Drop into shallow, buttered pan. Cut into squares.
Stir-fry tomatoes, onion, celery, corn, garlic, thyme, savory, chicken seasoning and salt. Add after sauteed, tomato paste, water, yeast flakes and McKay's seasoning. Cook 5 minutes. Place 3 cups of rice evenly in a sprayed casserole dish and spread the sauteed vegetables over the rice. Cover with remaining rice. Grate millet and Cashew Cheese and sprinkle evenly over the top. Bake 30 minutes at 350°, uncovered. Serves 6 to 8.
Put all ingredients in a blender. Blend until smooth. If using fresh fruit, add 2 cups of ice to the blender.
Combine cream cheese, sour cream and Worcestershire sauce. Spread approximately 1/2-inch thick on serving dish. Top with cocktail sauce. Put shredded crab meat on top of sauce and garnish with chopped parsley. Serve with Sociables crackers or Wheat Thins.
Used canned fruit. Suggestions for fruit are fruit cocktail, pineapple chunks, maraschino cherries and sliced peaches. Drain the fruit well. When drained, put 1 cup of sugar for each cup of fruit in a large, glass container. Stir gently to dissolve. Leave the fruit at room temperature, covered. The fruit will begin to get the "brandied" taste in about a week. The longer it sits, the better it gets.
On a 12 to 14-inch serving plate, spread bean dip to about 3/8-inch thickness. Carefully spread avocado dip on bean dip to within 3/4-inch of edges. Spoon sour cream on avocado dip to within 3/4-inch of previous edge. Top with remaining ingredients arranged in concentric circles. Cover; chill. Serve with crackers or corn chips. Makes 12 to 15 servings.
Saute onion, mushrooms and peppers in oil. Add chicken and mixed vegetables. Prepare Rice-A-Roni, following directions on box in step one, then pour into pan with sauteed vegetables and 3 cups of hot water. Cook until tender (approximately 15 minutes).
In bowl, mix 1/4 cup of soup, beef, bread crumbs, egg and onion. Shape into 6 firm patties. In skillet over medium-high heat, cook patties a few at a time, until browned on both sides. Spoon off fat. Stir in remaining soup and mushroom sauce; return patties to skillet. Reduce heat to low. Cover; simmer 20 minutes or until done, turning patties occasionally. Serves 6.
Cream oleo, oil and sugar until smooth. Add egg yolks and beat well. Add flour and soda to creamed mixture. Add buttermilk and vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in 3 pans at 350° for 35 minutes.
Cook rice until done. While cooking rice, brown hamburger and onion; drain. Add cheese, tomatoes and Worcestershire sauce. Simmer until cheese melts. In baking dish, combine rice, sauce and water, then add bacon on top. Bake at 350° for 30 minutes.
Combine yogurt with lemon juice and salt; blend well. Drain pineapple, reserving juice. Soften gelatin in the pineapple juice and heat until dissolved. Stir into yogurt mixture. Add berries. Beat with mixer. Chill until mixture begins to thicken. Stir in pineapple and peaches. Pour into one quart mold and chill until set. Unmold on lettuce leaves.
Glazed Almonds: In small pan, melt 2 tablespoons sugar and fry almonds over medium-high heat until dark golden brown. Pour them on a plate to cool and harden.
Coconut Pie: Add 1 cup coconut to filling; sprinkle a little coconut on meringue.
Fill pie crust with sliced strawberries. Mix water, sugar and cornstarch in small saucepan. Bring to a boil, stirring constantly. Remove from heat and add jello. Cool for 5 minutes and pour over strawberries. Refrigerate for 3 hours. Top with Cool Whip.
Cream the butter and Crisco. Add both sugars and eggs; beat well. Add flour, cream of tartar and soda; stir well. Add vanilla. Roll into balls and roll in sugar. Press with glass bottom, dipped in sugar, after placing on a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Melt butter and add green peppers and onion. Cook until soft. Add flour. Stir until well blended. Add salt. Add milk slowly, stirring constantly, until thick and smooth. Bring to boil and boil 2 minutes. Add remaining ingredients. Pour into large baking dish and cover with cheese rolls. Serves 8.
Prepare cake as directed on package. As soon as cake comes from oven, punch holes in top of cake. Pour Eagle Brand milk and cream of coconut over cake; let cool. Spread Cool Whip over top. Sprinkle coconut over this. Refrigerate overnight before cutting.
Mix first 4 ingredients together; add mayonnaise to taste. Garnish with lettuce and parsley.
Combine. Cook 3 minutes. Dump out and knead. Store in a covered container at room temperature.
Let cream cheese soften. Chop green onions and ham. Combine all ingredients together. Form into ball. Chill and serve.
Fry bacon over medium heat; drain and crumble into small pieces. Brown ground beef and sausage; drain and add to bacon. Drain canned beans of excess liquid and combine them with meat mixture. Stir in molasses, brown sugar, mustard, ginger, cayenne pepper, cumin, garlic, course pepper, and barbecue sauce. Mix in 6 qt. crockpot and cook approximately 4 to 6 hours.
Heat hot dog sauce in saucepan until hot. Add cream cheese and stir until melted. Pour into bowl and use as a dip with tortilla chips.
Coat pan with olive oil. Add pork chops, bell pepper, onion and rice; then pour V-8 all over. Cook at medium heat for 1 hour and 30 minutes, then simmer until desired consistency (you may need water).
Saute onion with butter. Add Ro-Tel tomatoes with juice. Add cheeses. Stir. Heat until fluffy and melted. Stir often.
Drain tuna. Mix mayo, mustard and lemon juice together; pour over drained tuna. Mix together well and add rest of ingredients. Stir together. Makes about 5 cups.
Place chicken, broth and seasoning in saucepan. Bring to a boil, then simmer for 20 minutes. Add soup and simmer 10 minutes. Cook noodles according to package directions. Drain well and add margarine. Add chicken mixture to noodles in a large pan and heat thoroughly. Easy and delicious!
Melt butter in a 9 x 13-inch pan. Combine flour, brown sugar and nuts; pour over melted butter and spread in pan. Bake at 350° for 20 minutes. Remove from oven and cool. Save 1/2 cup of crumbs for topping.
Place potatoes, carrots, leek and chicken stock in large saucepan. Bring to a boil; simmer 25 minutes or until vegetables are tender. Puree vegetables and liquid a little at a time until smooth. Put back into saucepan. Add pepper, salt and cream. Mix well. Heat for 10 minutes. Serve warm or chill for 6 hours and serve cold. Serves 8.
Cream butter and sugar. Add eggs, one at a time. Add flour. Add extract. Bake at 350° for 1 hour. Bake in tube pan or loaf pans.
Mix first 7 ingredients. Put in shallow baking dish. Cover with flakes or crumbs. Pour 1/2 cup butter over top. Bake, uncovered, 1 hour at 350°.
Stew chicken until tender; pick chicken off bone. Mix chicken with broth from the stewing. Add cream of chicken soup with skim milk, salt and pepper. Bring to rapid boil. Add dumplins: Bisquick drop biscuit recipe on side of Bisquick box. Drop dumplins in boiling chicken mixture. Boil until done.
Grind up cheese, chillies, butter and onion. Add rest of ingredients. Mix well. Spread on small French bread or rye bread rounds. Place on cookie baking sheet. Broil until bubbly. Watch closely.
Wash chicken. Turn oven to 425°. On chicken put salt, pepper, garlic powder and poultry seasoning to taste. Place margarine in pan and melt in oven. When margarine is melted, flour chicken and place in pan with margarine. Bake in oven for 20 to 30 minutes. Turn chicken over and bake another 20 to 30 minutes.
Dissolve jello in 2 cups boiling water. Add pineapple. Chill until syrupy. Add cherry pie filling.
Preheat oven to 425°. Chop parsley, onion and garlic. Saute garlic and onion in 1 tablespoon olive oil until soft. Chop tomatoes; add to mixture with wine and bay leaf. Crumble Feta cheese and reserve aside. Cook onion mixture over medium heat until thickened, stirring occasionally (about 20 minutes). Stir in cream and pepper. Saute shrimp in 2 tablespoons olive oil separately. In a small pan, heat ouso carefully until it ignites; shake flames out. Place shrimp in a shallow baking dish. Cover with sauce and ouso. Sprinkle crumbled Feta cheese over top and bake 10 minutes, until cheese melts. Remove and sprinkle with parsley for a Greek delight!
Brown onions and celery in skillet until slightly cooked. (Brown ground turkey along with onions and celery.) Add diced turkey, flour, salt, curry and bouillon. Mix well together. Add milk, olives and olive juice. Heat until thickened.
Brown meat, onion, green pepper and celery. Add water as for brown gravy. Make thickening and thicken. Simmer until as thick as desired. Add the other ingredients. Serve over cooked rice the first day. If any is leftover, put in casserole and top with cheese or tomato sauce.
Add flour and Jell-O to cake mix. Mix well and make hole in center. Add water, oil and strawberries. Mix with beater. Add eggs, one at a time, until well mixed. Bake at 350° in 2 layers for 35 to 40 minutes.
Combine all ingredients. Cook and stir over low heat until heated through. Makes 1 cup of sauce. Very good and easy to make. Great for Eggs Benedict.
Melt the margarine in a pan. Stir in the flour; mix until smooth. Slowly pour in the milk, stirring until sauce is thickened. Add the salt. After this has thickened, continue cooking on low to medium heat for approximately 5 minutes.