HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will need 4 bowls. In the first bowl, cream the margarine, oil and sugar. In second bowl, mash bananas and set aside. In third bowl, combine chopped nuts, raisins, cut up pineapple and cherries. In fourth bowl, sift flour, soda, salt and spices together. Add 4 eggs to first bowl mixture. Add bananas and vanilla and rum flavoring. Add flour, soda, salt and spices. Mix. Stir in nut mixture. Bake at 325° for 10 minutes, then at 275° for 2 1/2 to 3 hours.
Preheat oven to 450°. Mix margarine, sugar and Bisquick or Jiffy mix. Stir until dough forms. Beat about 15 strokes. Drop by rounded tablespoonfuls 2 inches apart onto lightly greased pan. Make a shallow well in center of each with the back of a spoon. Fill with preserves. Bake 10 to 15 minutes, until golden brown. While warm drizzle with glaze. Makes 12 Danish.
In a large bowl, combine the cereal, nuts and chow mein noodles. In a small bowl, combine the sugar, cinnamon and salt; stir in egg white. Pour over the cereal mixture and toss to coat. Transfer to a greased 15 x 10 x 1-inch baking pan. Bake, uncovered, at 300° for 45 minutes, stirring every 15 minutes. Yield: 6 cups.
Mix all together in an electric mixer. Pour in pan. Freeze. Cut in squares when ready to use while still frozen.
Wash and skin chicken. Place in a baking dish. Mix soup and sauce together. (Rinse soup can and sauce jar with a small amount of water.) Blend well and pour over chicken. Sprinkle with almonds. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour condensed milk evenly over crumbs. Top with chips; press down firmly with spoon. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store, covered, at room temperature.
Mix cake according to package directions. Bake in rectangular pan. While still hot, pierce all over with a fork. Pour cream of coconut and sweetened condensed milk all over cake. Let cool. Spread with Cool Whip and sprinkle with frozen coconut.
Heat oven to 325°. Soak apricots in boiling water for 30 minutes; drain. Cook rice in 4 cups boiling water for about 12 minutes or until soft. Drain well. Mix milk, apples, apricots and spices into cooked rice. Grease 1 1/2-quart baking dish with the oil. Pour pudding into dish. Bake for 1 hour or until browned. Makes 6 servings at 168 calories per serving.
Mix coconut, almonds and margarine. Toast in oven at 400° until golden brown. Mix Eagle Brand milk, cream cheese and Cool Whip. Spread coconut mixture over bottom of each crust. Drizzle caramel sauce over coconut. Top with Cool Whip mixture. Sprinkle with rest of coconut and nuts. Drizzle remaining caramel sauce over this. Freeze. Makes 2 pies.
Frying pan or griddle should be heated to 325° to 350°. Mix all ingredients together. Spray griddle with Pam and 2 tablespoons oil. Spoon mixture on pan (large spoon) and fry until golden brown, turning once.
Combine first 3 ingredients in a bowl. Add next 3 ingredients and stir well.
Brown ground beef with onion in large skillet, stirring until ground beef is crumbly; drain. Add garlic, pepper, salt and water; mix well. Add undrained tomatoes and kidney beans, tomato sauce, chili powder, catsup and hot pepper sauce. Simmer for 1 1/2 to 2 hours, stirring occasionally. Add additional water, if necessary, for desired consistency. Break spaghetti into 1 1/2-inch pieces. Cook, using package directions; drain. Add to chili just before serving. Mix well. Serves 10.
Cream shortening, brown sugar and eggs together. Add mashed bananas to creamed mix. Sift soda, baking powder and flour together; add to creamed mixture. Add nuts to mixture just before putting into loaf pan.
Start your oven at 350° or moderate. Melt butter or margarine in a 9-inch square pan over low heat. Then take off stove. Beat eggs slightly. Combine sugar, flour, soda and nuts and stir into beaten eggs. Then add the vanilla extract. Pour this mixture over the butter or margarine. Don't stir. Then slide into the oven and bake 20 minutes. Turn out of pan onto rack. Cut in oblongs and dust bottom side with confectioners sugar. If you want to be fancy, you can write NOEL across the top using any type of white frosting. Makes 18 and they are delicious.
Fry bacon. Do not discard grease. Add to green beans. Add other ingredients. Boil for 15 minutes.
Melt butter, peanut butter and sugar together in a large pot. When mixture is melted and runny, add Rice Krispies. Mix well. Let cool until easy to handle. Form into balls and chill to set.
Peel and cut apples into quarters. Roll out biscuits and place apple in center. Pull up around apple. Pour margarine over dumplings. Mix sugar, water and cinnamon, then pour over apples. Bake at 350° until brown.
Mix ingredients, except potato chips and cheese, well. Pack into casserole dish; top with crushed potato chips and Cheddar cheese. Bake at 350° for 25 minutes.
Mix all ingredients. Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes until golden and slightly crispy on edges. Delicious! Serves 10.
Sift flour, salt and sugar together. Cut in the Crisco until texture is meal-like. Add water, vinegar and egg; mix well. Press into a ball and chill. Roll into crusts. Makes 2. See recipe for Apple Pie.
Cream shortening and sugar. Add eggs and 1 cup flour, then the apple. Don't drain off the juice. Add remaining ingredients. Drop by spoonfuls. Bake at 350° on a greased cooking sheet 12 to 15 minutes.
Cook chicken breast and shred. Combine soup, chicken and Ro-Tel; bring to a boil. Layer chips, cheese and soup mixture. Cook at 350° for 30 minutes.
Cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the flour alternately with the half and half. Beat well. Add vanilla.
Arrange chiles in a 1 1/2-quart casserole. Layer cheese on top. Combine remaining ingredients. Pour over chiles. Bake at 350° for 50 minutes or at 400° for 30 minutes.
Mix tomato soup, oil, sugar and vinegar; bring to boil and pour over vegetables. Serve cold.
Heat Wesson oil in large skillet. Saute rice. Add onions and bell pepper. Mix garlic powder and cumin powder with tomato sauce and water together. Add mixture to rice. Let mixture come to a bubble. Add salt and pepper to mixture. After it bubbles for a minute, turn heat to low setting and cover with tight lid. Cook until steam stops coming out of lid, or for 20 to 25 minutes. Do not uncover until almost completed cooking. Serves 6 persons.
Mix soft butter and sugar. Add baking powder to graham cracker crumbs and add all to mixture. Add milk and eggs, a little at a time. Add coconut and pecans. Place into 2 greased and floured 9-inch pans. Cook for 40 minutes at 350° or until done.
Swirl mixture in the blender until very smooth and creamy, stirring down with rubber spatula occasionally. Serve with crisp vegetables, such as carrot and celery sticks, cauliflowerets and cucumber strips. Also may be served with curried potato chips or crisp crackers. Makes about 2 cups.
Brown ground beef; drain and set aside. Saute onion, garlic and green pepper. Add beef and all remaining ingredients. Bring to a boil. Cover and simmer about 15 minutes until rice is cooked. Stir occasionally.
Measure and sift together flour, soda and salt. Set aside. Cream butter and sugar together. Add eggs and vanilla. Stir until well mixed. Stir in mashed bananas. Fold in dry ingredients, nuts and chocolate chips. Place in a well-greased 9 x 5 x 3-inch loaf pan. Bake for 60 minutes at 350°.
Deseed and chop jalapenos; deseed tomatoes. Saute jalapenos and onion in oil in large skillet until onion is soft. Add green chilies and tomatoes; cook 2 minutes. Add cream cheese until melted; remove from heat. Press spinach between layer of paper towels until dry. Add spinach, Monterey Jack, half and half, cayenne pepper, salt and pepper. Stir well; put in baking dish and sprinkle with paprika. Bake at 400° for 20 to 25 minutes. Serve warm with Tostitos.
Boil chicken until done, about 30 to 45 minutes. While chicken cooks, put butter and onion in glass oblong dish and cook in microwave until onion is tender. In large bowl, mix butter, onion, soups, green chilies and chicken, cut up in bite size pieces. In glass dish, crumble about 2 or 3 handfuls of chips on bottom. Pour bowl of ingredients on top of chips and sprinkle with 1/2 cup of grated cheese. Put in 350° oven for 15 to 20 minutes. Put chips on plate; chicken tacos on chips and top with tomatoes, lettuce, cheese and hot sauce.
Blend German chocolate cake mix, melted margarine and 2 eggs. Pat out in bottom of 13 x 9-inch pan. Mix cream cheese, 2 eggs and powdered sugar. Spread over cake mixture. Bake at 350° for 30 minutes.
Grind pears, onions, and peppers (grind peppers and let drain in colander while grinding pears and onions). Add sugar, vinegar, salt, turmeric, and pickling spices (tie pickling spices in bag). Cook over medium heat until ingredients are tender. Pack in clean hot jars and seal.
Preheat oven to 325°. Grease and flour a 10-inch tube pan; set aside. Combine cake flour, baking powder, baking soda and salt in a medium mixing bowl. Cream together butter and shortening; gradually add sugar, beating well. Add egg yolks one at a time, beating well after each addition. Add dry mix to the egg mixture alternating with sour cream, beginning and ending with the flour mixture, stirring just until mixed; set aside. Beat egg whites until stiff, gently fold into the batter. Spoon batter into prepared pan. Bake for 1 1/2 hours, or until the center is set. Cool for 10 minutes, then remove from the pan and cool completely on wire rack.
Drain kosher dills; discard juice. Rinse pickles. Slice like bread and butter pickles and put in large bowl. Add sugar and vinegar. Let stand 3 days at room temperature (covered), stirring occasionally. Refrigerate after 3rd day.
In medium pan, combine preserves, brown sugar and spices. Bring to a boil; cook until sugar dissolves, stirring occasionally. Add cranberries, pear, apple and raisins. Cook over medium heat about 25 minutes or until mixture is thickened, stirring occasionally. Stir in walnuts; cool slightly. Pour into clean jars or bowl or non-metal containers. Cover with tight-fitting lid. Store in refrigerator up to 3 weeks. Makes 3 1/2 cups.
In large bowl toss cabbage and apples. In small bowl combine remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
Cook broccoli 8 minutes in boiling water. Drain. Mix all ingredients together (reserve a little cheese for top). Put in casserole.	Top with cheese and saltine cracker crumbs. Bake at 400° for 20 minutes.
Mix the four juices. Add ginger ale and 1/2 of sherbet last. Stir until sherbet is nearly melted. Add a frozen ring of lemonade. Add rest of sherbet and let float on top. This recipe is easy to cut in half.
Mix all ingredients, adding black pepper to taste. Make into medium size patties and fry in deep fat until brown.
Beat together ingredients. Stir in apples. Mix well and pour into unbaked pie shell. Preheat oven to 400° and bake for about 25 minutes. Remove from oven. Sprinkle topping over top and bake another 20 minutes.
In heavy saucepan, melt chips with sweetened condensed milk, stirring constantly. Remove from heat; stir in vanilla. Chill 2 hours or until firm enough to hold shape. Shape into 1-inch balls and roll in choice of coatings. Chill 1 hour or until firm. Store covered at room temperature. For longer storage, refrigerate or freeze. Makes 5 to 6 dozen.
In 10-inch skillet over medium heat, cook beef until thoroughly cooked and no pink remains, stirring to separate meat. Spoon off fat. Stir in spaghetti sauce. Heat through.
Cook squash 25 minutes or until tender. Mash and drain; add butter, onion, bouillon, salt and pepper. Stir in egg and sour cream. Put in greased casserole. Top with crumbs and cheese (mixed). Bake for 30 minutes.
Combine all ingredients, except the flour, soda and eggs in a pot. Bring to a boil and continue boiling for 5 minutes. Watch carefully and don't scorch. Remove from stove and add 3 teaspoons of baking soda. Cool mixture. When cold, add 2 eggs (beaten) and the 3 cups of flour. Add to greased loaf pans. Makes 2 loaves. Bake at 325° until done. This does cook slowly and can take more than 1 hour. Test with toothpick for doneness. Makes a moist cake. Comes out more like a bread.
Put the fresh strawberries and ice cream in blender. Blend until smooth. Freeze in a container for 1 hour. Before serving, blend a few seconds until smooth. Spoon into tall glasses; garnish with whole strawberries.
Combine first 4 ingredients and add 1 cup boiling water and beat together. Add cream and nutmeg. Bake one hour at 350° in unbaked pie shell.
Beat all ingredients together and pour evenly into pie shells. Bake at 350° for 30 - 40 minutes.
Cook potatoes. Place a layer of potatoes in a baking dish, layer of white sauce, layer of bread crumbs, layer of cheese. Repeat until all ingredients are used. Bake at 450° for 15 minutes.
Combine beans, tomato sauce and water in large boiler. Cook on high for approximately 20 minutes. Brown ground beef in skillet and drain excess grease. Stir chili mix in 3/4 cup water until powder is dissolved. Add seasoning and ground beef to mixture. Boil for approximately 40 minutes on low heat. If it is too thick, add more water.
In a large resealable plastic bag, combine the first four ingredients. Add pork chops, one at a time; toss to coat. Set remaining flour mixture aside. In a large skillet, saute chops in butter until golden brown; transfer to a greased 13 x 9 x 2-inch baking dish. Saute the mushrooms in the same pan for 1 minute. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350° for 50 to 60 minutes or until the meat is no longer pink. Yield: 6 to 8 servings.
Combine all ingredients, except the fish, in a large pot. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Add fish. Cover and simmer 5 more minutes. Yields 4 servings. Has 275 calories, 2 g. fat.
Sprinkle halibut with salt and pepper. Saut zucchini, onion and garlic in 1 tablespoon oil for 2 minutes. Then add tomatoes and parsley. Cook, covered, 1 minute. Remove from pan. Saute halibut in 2 tablespoons oil until brown on both sides. Allow a total cooking time of 10 minutes or until halibut flakes easily when tested. Return vegetables to pan. Add lemon juice. Heat briefly. Makes 2 servings.
While still warm, cook potatoes into 1-inch cubes. Gently toss together potatoes, onions and salad dressing. Dust with paprika or pepper. Garnish with chives. Serve warm or at room temperature.
Combine the first 3 ingredients; let boil for 5 minutes. Remove from heat. Add the marshmallows and chocolate chips.
Place frozen hash brown squares in baking dish; season with salt and pepper. Mix butter, soup and sour cream in bowl. Pour mixture over hash browns, then sprinkle with lots of cheese. Bake at 375° for 45 minutes, or until bubbly brown.
Preheat oven to 350°. In 13 x 9-inch pan, dump and spread pineapple. Layer cherry pie filling (do not mix). Spread (unprepared) cake mix (no lumps). Sprinkle with pecans, then dot with butter. Bake 30 to 40 minutes, until brown. Serve warm. Makes 15 to 20 servings.
*To make your own self-rising flour add 1 teaspoon baking powder and 1/4 teaspoon salt to 3/4 cup all-purpose flour.
Lightly mix all ingredients; form into loaf in baking dish. Bake at 350° for 1 hour. Spread additional 1/4 cup hickory catsup over loaf and bake 30 minutes longer. Makes 6 to 8 servings.
Mix all together. Drop by rounded tablespoon on greased cookie sheet; flatten slightly. Bake at 375° for 16 to 18 minutes or until golden brown. Store in tightly covered container in refrigerator or loosely covered container at room temperature. Serve at breakfast or as snack. Makes about 2 dozen.
Mix eggs, sugar and vanilla together. Tear bread into small pieces. Mix everything together. Lay pats of butter on top. Sprinkle with cinnamon. Bake at 300° for 1 hour.
Mix all ingredients together. Stir well with a spoon. Fill well-greased muffin pan (with 10 to 12 muffin cups) 3/4 full. Iron pan is best. Put in unheated oven. Turn temperature to 450°. Bake 25 to 30 minutes and try not to open door until nearly done. Serve immediately.
Cream together the oleo, eggs and sugar, then add the Hershey's syrup, flour and nuts. Put in greased 16 x 11-inch jelly roll pan and bake 20 to 25 minutes at 350°.
Combine water, oil, raisins, cinnamon and nutmeg. Boil together for 3 minutes. Let cool. Dissolve salt and soda in liquid sweetener and 1 tablespoon water. Add beaten egg. Stir into the cooled mixture. Add flour and baking powder. Drop on to cookie sheet. Bake at 375° for 10 minutes.
In sauce pan, mix well the milk, cocoa, sugar; then heat. Break up butter into mixture and stir until it melts. Bring to a boil and boil for 4 minutes. Take off of the stove. Add vanilla, salt, oatmeal and pecans. Drop quickly on wax paper and let cool. (I usually put newspaper under the wax paper to keep table or counter from being marred from the heat) These are always a hit.
Place all ingredients but vanilla in top of double boiler. Stir until smooth and bubbly. Add vanilla and beat with whisk. Quickly pour into buttered baking pan. Cool and cut into squares. Refrigerate.
Beat shortening until creamy. Gradually add sugar and continue beating until fluffy. Add eggs (well beaten). Sift flour, baking powder, baking soda and salt together. Mash bananas. Alternately add flour mixture and mashed bananas to egg mixture. Beat until well blended. Grease an 8 1/2 x 4 1/2 x 3-inch loaf pan. Pour batter into pan and bake 1 hour and 10 minutes. Makes one loaf.
Mix first five ingredients well. Press into bottom of 9 x 13 pan. Bake at 350° for 10 to 15 minutes. Cool. Mix the cream cheese and powdered sugar together. Fold in Cool Whip and spread over cool crust. Arrange whole strawberries on top of filling. Combine chopped strawberries, sugar, cornstarch and water and cook on stove top until thick. Cool some and pour over fresh strawberries. Chill.
Beat egg whites until stiff but not dry. Fold in dry ingredients. Add vanilla and fold in coconut and then Post Toasties. Drop by teaspoonfuls onto greased cookiesheet. (They dooooo stick so use teflon if you have it and be prepared to scoop them off the pan quickly while warm.) (We tried putting waxed paper on the pan too but that was even worse.) Bake 350 F. oven for 20 minutes or until they start to get golden on edges. Yield about 20 macaroons. I double the recipe as a minimum. Will freeze nicely if you have any left.
Preheat oven to 350°. Unwrap caramels and place in pot with water and margarine on low heat. Stir occasionally until melted and smooth. In a separate bowl, combine sugar, salt, vanilla and beaten eggs. Gradually add caramel mixture, mixing well. Stir in pecans. Pour into pie shell and bake for 30 minutes. Makes 8 servings.
Mix the first 3 ingredients. Pat into a greased 9 x 13-inch pan. Bake 10 minutes at 350°. Combine rhubarb and rest of ingredients. Pour over crust. Bake 40 to 50 minutes at 350°. Beat 6 egg whites until foamy. Add 2 teaspoons vanilla; beat until stiff peaks are formed. Spread meringue on top. Brown in oven until golden.
Heat oven to 375°. Mix all ingredients, except rolls. Fill rolls with 1/3 cup tuna mixture. Wrap in foil and bake 20 to 25 minutes or until thoroughly heated. Makes 4 sandwiches.
Melt butter; add milk, powdered sugar and vanilla. Mix together; add nuts. Scoop mixture out with the small end of a melon baller. Roll quickly in palms and place on baking sheet covered with waxed paper. Refrigerate for 12 to 24 hours.
Melt margarine and pour into a bowl. Add sifted dry ingredients and nuts. Add beaten eggs and vanilla. Mix well. Pour mixture into a 9 x 13-inch pan and bake for 30 to 35 minutes at 350°.
Have candied fruit chopped and coated with flour. Save 1/2 cup fruit and 1/2 cup nuts to decorate tops of cakes.
Layer salad in bowl in this order: lettuce, cauliflower, onion slices and bacon.
Combine oil and sugar; mix thoroughly. Add eggs and beat well. Mix in sifted dry ingredients. Slowly stir in carrots and nuts. Pour in greased and floured 9-inch layer or oblong pan. Bake at 300° for 35 to 40 minutes. Top with cream cheese frosting.
Bring margarine and butter to room temperature. Cream the margarine, butter and Crisco real well. Add sugar and eggs (beating well after each addition). Sift flour and salt together; add alternately with cup of milk. Add flavorings. Bake at 300° for 1 1/2 hours in greased and floured cake pan.
Combine wafer crumbs and butter, mixing well. Press into bottom and 1 3/4-inches up sides of 9 to 10-inch spring-form pan. Set aside.
Warm milk slightly, then mix all ingredients together. Knead mix on slightly floured surface. For best results, let this lie for 2 to 3 hours. Knead onto pan, making small crust edge on outside of pan. Bake at 350° for 20 to 30 minutes, until baked through.
Toss salad with oil until leaves glisten. Add vinegar and salt. Combine rest of ingredients. Toss and serve.
Combine Ranch mix with other ingredients and mix thoroughly. Pour over crackers and toss to coat. Place in warm oven for approximately 40 minutes. Toss every 10 minutes.
Combine all ingredients in mixing bowl. Mix well. Spread evenly in well greased 9 x 5 x 3-inch loaf pan. Bake 30 minutes in 350° oven. Serve hot.
Heat oven to 400°. Stuff dates with nut halves. Sift flour, baking powder, baking soda and salt together into a bowl. In a large bowl, beat shortening until creamy. Add brown sugar and beat until smooth. Add egg and beat well. Add dry ingredients alternating with sour cream. Stir dates in gently. Scoop mixture by tablespoonfuls (including a date in each tablespoonful) and drop on lightly greased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Cool. Frost cookies if desired with Golden Frosting (see recipe). Store in airtight container. Makes approximately 5 dozen cookies.
Mix the sugar, cocoa, milk and oil. Boil for 2 minutes. Remove from heat and stir in the peanut butter and oatmeal. Add the nuts and vanilla. Drop on waxed paper. (Be sure to bring to a rolling boil before you start timing.)
Cream the cream cheese and powdered sugar until smooth. Whip cream and add vanilla; fold with other mixture. Put into a baked pie shell. Top with cherry pie filling. Chill.
Simmer raisins, sugar, water and cube butter for 10 minutes. Add nuts and vanilla. Mix and spread in greased 10 x 15-inch cookie sheet. Bake for 17 to 20 minutes. Spread on glaze. Cut into squares.
Heat soup; add cheese and simmer until cheese is melted. Pour over beans in a buttered casserole dish. Bake for 30 minutes at 350°. Cover with onion rings. Bake for 15 minutes longer. Makes 12 servings.
Layer on serving platter. Mix sour cream, mayonnaise and taco mix. Follow order to layer.
Brown first 4 ingredients together, then add tomato soup, cream of chicken soup and milk. Cook one package of egg noodles and drain. Add this mix to noodles. Layer noodle mix top with meat mixture. Then layer these with sliced cheese and top off with Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Blend sliced cucumbers in salt and let set for 1/2 hour, then drain. Mix all ingredients, then thoroughly chill.
In a double boiler, melt chocolate and butter together. In a bowl, beat eggs slightly. Add sugar, then fold in sifted dry ingredients. Add melted chocolate, nuts and vanilla, and mix well. Place in a lightly greased shallow pan and bake 30 minutes in a 350° oven.
Add potatoes to 1-quart of boiling water; return to a boil. Cover. Cook 2 minutes or until tender; drain. Add remaining ingredients to potatoes; mix well. Season to taste. Refrigerate. Makes 6 to 8 servings.
Spread butter in bottom of casserole dish. Drain asparagus and set aside for later use. Arrange asparagus in dish and spread cheese slices over asparagus. Dice eggs on cheese then make a layer of crackers. Put another layer of cheese slices and pour juice over this. Smooth out can of mushroom soup over this layer and arrange crackers on top. Bake at 350° for 30 minutes.