HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow bowl, mash ripe banana to creamy consistency. Add cinnamon and salt and mix well. Slowly add milk and beat with fork until banana is completely liquified.
Mix all ingredients thoroughly. Chill for 1/2 hour. Mold into ball or any shape you want. Chill until ready to serve. Serve with cocktail sauce and crackers.
Peel egg and cut in half longways. Remove yolks and put into a mixing bowl. Combine yolk and mayonnaise to a thick yet smooth consistency. Add one teaspoon of mustard and mix. Add one teaspoon of pickle juice and mix. Spoon mixture back into egg white. Sprinkle with paprika.
Combine flour, salt and pepper in bag. Add chops to bag; shake to coat. Shake off excess flour. Reserve flour mixture. Heat oil in medium skillet over medium heat. Add chops; cooking until golden, about 8 minutes. Set aside. Save 1 teaspoon fat, discard the rest. Wipe skillet clean, return fat, adding red peppers and carrots, cooking until soft. Add flour mixture until browned. Stir in last 3 ingredients, cooking until thickened. Add pork chops and juices, simmer, covered, 4 minutes or until chops are cooked through. Serve with sauce.
Mix powdered sugar, cocoa, salt, vanilla and milk. Place in 2-quart microwave bowl. Place butter on top and cook, uncovered, 2 minutes on Medium-high. Remove from oven and stir until blended. Add nuts. Pour into baking dish. Chill 30 minutes in freezer. Cut into small squares.
Remove wrappings from ham, but do not remove rind. Place fat side up on rack in shallow uncovered baking pan. Bake at 300° for length of time as follows:
Use 1 deep iron pot; add flour (all-purpose). Heat oven to 400°, stir once in a while. When roux is light brown, remove from oven and stir until it is cool.
Cover bottom of casserole dish with graham crackers. Make pudding as directed. Pour over crackers. Pour blueberries over pudding. Top with Cool Whip.
Mix butter, 1/2 sugar and vanilla. Work flour, salt and nuts until dough holds together. Shape into 1-inch balls. Place on ungreased cookie sheet. Roll in confectioners sugar while warm or colored sugar before baking. Bake at 400° for 10 minutes.
Mix all ingredients except the eggs. Beat 4 minutes. Add eggs, one at a time, beating after each one. Bake in two layer pans at 350° for 20 to 25 minutes. Frost when cool.
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes. Remove from heat and cool. When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt. Add the fruit and nuts. Pour into a greased pan and bake at 350° for about 40 minutes. Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
Brown meat, squash and onions together with salt and pepper. Drain off juice. Put in layers meat, cheese and oleo. Pour in milk. Place in 350° oven until cheese is melted; brown if desired.
Saute first 3 ingredients until meat is done. Drain. Cook instant rice. Fold rice into meat mixture. Add Kitchen Bouquet, salt and peppers. Add green onions last. Serve.
Stir all ingredients together and pour into a 9-inch pastry lined pie pan. Bake at 425° until a knife inserted into side of filling comes out clean. The center may still look soft but will set up later.
Cook meat until tender; pour sauerkraut into broth and meat. Cook for 15 minutes. Make dumplings; roll out, cut and drop into boiling broth. Bring to boil; reduce heat and cook for 10 to 15 minutes, or until dumplings are done. You may use a little more water for drop dumplings.
In a chopping bowl or food processor, finely chop the apricots, dates, raisins and coconut. Stir in the sugar and juice, mixing the ingredients thoroughly. Snip off enough mixture to shape into 1-inch balls (first dusting hands with powdered sugar). Roll the fruit balls in the coconut or nuts. Place the fruit balls in layers in a container, separating the layer with wax paper and tightly cover the container.
Beat eggs and add sugar and melted butter. Dissolve soda in prune juice. Sift flour, nutmeg, cinnamon, cloves and baking powder together. Add prune juice and prunes to egg mixture. Add flour mixture and mix well. Bake in layers (9-inch pans) at 350° for 30 to 35 minutes.
Heat pan; add oil and garlic. When garlic turns brown, remove. Add beef and brown. Season with salt and pepper. Add consomme and continue to cook until meat is tender. Add mixture of cornstarch, soy sauce and water. Cook until sauce thickens. Add green peppers, sliced lengthwise and ginger. Heat and serve with rice.
Sift together flour, baking soda, cinnamon and salt. Stir in egg, sugar, molasses and milk. Melt together butter, shortening, oatmeal, raisins, and nuts. Blend well and arrange on ungreased cookie sheet. Bake at 350° for approximately 10 to 12 minutes until edges are browned.
Preheat oven to 350°. Mix together cake mix, butter and 2/3 cup evaporated milk. Mix well. Take half of mixture and press into a 9 x 13-inch cake pan. Bake for 10 to 15 minutes. Melt caramels in remaining milk over medium heat.
Bake in loaf pan for 1 hour at 350°. Have ready the juice of one lemon and 1/4 cup sugar; mix well. Pour over loaf when taken from oven and let juice soak in.
Cook elbow macaroni; rinse. Melt butter and add flour and dry mustard over low heat. Makes thick tan colored paste. Add milk. Allow to heat. Gradually add grated cheese and stir over medium heat. Add white pepper. Pour into baking dish. Cook in oven at 250° until top is brown. Sprinkle paprika over top.
Cut olives in small pieces. Heat oil and add meat. Cook about 5 minutes, stirring frequently. Stir in onions and celery. Cook about 5 minutes more. Add remaining ingredients. Cover tightly and cook until mixture is boiling. Put into a casserole dish. Bake at 350° for 45 minutes.
Brown bacon and drain well. Brown ground meat and drain. Add onion rings. Let sit. Mix beans, catsup and molasses. Combine all and place in baking dish. Bake 1 hour at 350°.
Warm large bowl. Pour in warm water and yeast. Dissolve. Add egg, sugar, salt and margarine. Mix with electric mixer. Gradually add 4 cups of flour, then mix by hand to add last 2 cups of flour. (Can add up to 1/2 cup more, if needed.) Spread a little melted margarine on top. Cover and refrigerate 2 hours to rise, then punch down. Make rolls and put on greased baking sheet. Top with margarine. Let rise 1 hour. Bake at 400° for 10 to 15 minutes.
In mixer, combine sugar and spices and stir until mixed thoroughly. Add pumpkin and stir until mixed, then beaten eggs. Add evaporated milk and milk and mix thoroughly and pour into pie shell. Bake at 400° for 15 minutes. Reduce heat to 375° and bake for 50 to 60 minutes or until knife inserted comes out clean.
Blend together cream cheese and deviled ham. Refrigerate until easy to handle and shape into small balls. Roll in chopped nuts. Refrigerate again until ready to serve.
Mix squash, onions, pepper,	mustard seed and celery seed together and let stand for 1 hour. Sprinkle with salt. Mix sugar and vinegar together, bring to a boil. Add pickling spice. Add squash mixture. Boil until pepper changes to a dull green. Put into jars while hot.	Seal and turn jar over on the top. Let stand for 24 hours.
Combine all ingredients. Bake at 375° for 1 hour in a loaf pan. Delicious!
Combine all ingredients. Simmer until barley is cooked and vegetables are tender. Serve with cornbread, if desired.
In medium bowl, combine ground beef, taco spices and ketchup; blend well. Shape into patties. Grill or broil burgers 5 to 7 minutes on each side or to desired doneness. Top each burger with a slice of cheese. Return to heat until cheese melts. Top with salsa, if desired. Makes 6 to 8 servings.
Mix together and boil until a little over hard crack stage (about 325°). Pour into buttered 8 1/2 x 13-inch pan. Let cool. When cool enough, refrigerate.
Combine mayo, milk, lemon juice, dill weed, salt and pepper. Mix shredded cauliflower and radishes and toss with dressing. Refrigerate.
Dissolve soda in milk. Add sugar and margarine. Cook over high flame until forms soft ball in water. Cook in a large container. Beat until creamy and spread.
Cook the potatoes in boiling water until tender; drain. Peel and cut the potatoes in half lengthwise slices. Place, cut side up, in a greased, shallow baking pan. Set aside.
Beat eggs well. Add milk and continue beating. Add sifted flour with salt and beat until smooth. Put hot drippings from roast beef into 9-inch pie pan. Heat until smoke is rising from pan; pour in batter.
Put broth, corn, Ro-Tel and tomato sauce in large stock pan. Add chicken, onion and seasonings. Bring to a boil, then simmer until ready to eat. Top with shredded Cheddar cheese, crumbled tortilla chips and chives.
Mix peanut butter and oleo together. Then add sugar. Form into balls, chill 1 hour. Dip balls into chocolate mix and let air dry.
Mix first 3 ingredients well; add vanilla and milk. Sift in dry ingredients and blend well. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 12 minutes. Makes about 10 medium pies.
Sprinkle onion soup on bottom of 11 x 13-inch pan, then pour 1 can soup, 1 can water, 1 can soup, 1 can water then rice. Lay salted chicken on top. Bake, covered, 2 to 2 1/2 hours at 350°.
Saute onion and celery in butter until soft, but not brown. Add flour and mix well; let cool. Bring chicken stock and beer to a boil and add to the mixture while stirring constantly. (Never add 2 hots together, always 1 hot and 1 cool so they will blend.) Bring back to a boil and simmer for at least 1 hour.
Stir flour, sugar, soda, cinnamon and salt. Add in eggs, oil, vanilla, pecans and apples. Mix well, but do not beat. Bake in a Bundt pan for 1 hour at 350°. Cool in pan before removing.
Stir powdered sugar and vanilla together. Add enough milk or brandy to make of drizzling consistency.
Mix all ingredients in large bowl. Blend well. Pour into 2-quart baking dish.
Cook rice as directed. Add all ingredients. Toss together. Serve at room temperature. Serves 10 to 12.
Whip Crisco and water with fork until fluffy. Cut in flour with fork. Pastry will be extremely tender, so handle with care. Bake as per pie recipe.
Mix sugar, cocoa, soda water and flour together well. Add mayonnaise and vanilla. Stir together thoroughly. Pour into greased and floured 8 x 8-inch pan or a 9 x 11-inch pan. Bake at 350° for 35 to 40 minutes until toothpick comes out clean.
Spread apples in a 13 x 9-inch pan. For a moister recipe, use a smaller casserole dish. Sprinkle cinnamon and nuts over apples. Sprinkle cake mix over all. Melt margarine. Mix with milk. Pour evenly over cake mix. Bake at 350° until golden brown, about 30 minutes. Serves 8. Great with vanilla ice cream. This can also be made with cherry pie filling.
Cream butter, sugar and shortening. Add eggs, one at a time, beating thoroughly after each. Add flour and milk alternately, having added salt and baking powder to flour. Add flavoring last. Use tube pan which has been greased and floured. Bake at 150° for 1 hour and 15 minutes.
Half bread and spread with butter. Lightly sprinkle with garlic salt. Cover with cheese. Add a light topping of honey. Bake until brown and cheese melts.
Beat egg yolks until lemon colored. Blend in condensed milk. Slowly add lime juice and salt and mix well. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar, 1 tablespoon at a time until egg whites peak. Fold 6 tablespoons of the meringue into the pie filling mixture. Pour into a 9-inch baked pie shell or graham cracker shell. Top with remaining meringue and bake until golden brown at 425°. Cool.
Mix all together to use as a dip for assorted fresh fruits. May also be used as a filling for crepes.
Combine first six ingredients and mix thoroughly. Spread half of the mixture in 8 1/4 x 1 3/4-inch round casserole or 8 x 8 x 2-inch baking dish. Combine remaining ingredients except tomato and cheese. Spoon over meat. Cover with remaining meat mixture. Bake at 375° for 1 hour. Last 5 minutes, arrange tomato on top; sprinkle with cheese.
Cook ground beef with onions; add seasonings. Cook egg noodles according to package directions. Combine meat and noodles, then add all other ingredients, mixing well. Bake at 350° until bubbly. Add cheese and let melt. Serve hot.
Cook together first four ingredients to hard ball stage (260°). Add peanuts and continue cooking until golden brown (300°). Stir to keep from burning. Remove from heat; add vanilla. Add soda quickly until it foams. Pour on a greased cookie sheet. Let it get cold, then break into pieces.
Stir together sugar, starch and Kool-Aid. Add 1 1/2 cups boiling water. Return to heat just to thicken. You can either use as a topping for ice cream or pour over 1 or 2 quarts of fresh or frozen strawberries.
Place in casserole dish which is set in a pan of water and bake 30 minutes in 350° oven.
Lightly grease a 13 x 9-inch baking dish. Cut chicken breasts in half lengthwise. Remove the bones, if desired. Set aside. Arrange sliced beef over the bottom of the baking dish. Wrap each chicken breast in 1 slice bacon with ends under the breasts. Arrange over sliced beef. In a medium saucepan, combine milk, White Sauce Butter Balls and bouillon granules. Use a wire whisk to crush the butter balls. Stir constantly over medium heat until slightly thickened and smooth. Remove from the heat. Preheat oven to 300° (150° C). Stir parsley, mushrooms and sour cream into white sauce. Pour over chicken breasts. Sprinkle with paprika. Bake, uncovered, 1 1/2 hours in a preheated oven until it is golden brown and tender.
Cook and stir celery in butter until tender. Stir in croutons, cheese and salt. Cut thin slice from stem end of the green peppers. Remove seeds and membranes. Wash inside and outside. Place each pepper on piece of double thickness heavy-duty aluminum foil. Fill peppers with cheese stuffing (above). Wrap securely in foil. Cook directly on medium coals for 15 to 20 minutes, turning once, or on grill 3 to 4 inches from hot coals for 30 to 40 minutes, turning once. Makes 4 servings.
Combine sugar, margarine and egg. Add syrup and chocolate. Sift dry ingredients and add to first 3 ingredients. Shape into balls using a tablespoon measure. Roll in sugar. Bake on ungreased cookie sheet at 350° for 15 minutes. Let stand for a minute before removing from cookie sheet.
Butter a 2-quart casserole dish. Mix chicken, milk and soup together. Place in casserole. Make stuffing according to directions on package. Pour over top of the casserole mix. Pour reserved chicken broth over the top for added moisture. Bake, covered, at 350° for 30 minutes. Uncover and bake 20 minutes more. Serves 8.
Melt oleo; mix with milk and cocoa. Add powdered sugar, vanilla and nuts. Frost while cake is warm.
Brown meat, onion, garlic and pepper in skillet; drain. Add taco seasoning and refried beans; heat through. In separate bowl, combine mushroom soup, enchilada sauce and water. Cover bottom of 9 x 13-inch casserole dish with small amount of sauce mixture.
Mix all ingredients and pour over pork chops. Let marinate at least 4 hours or overnight. Remove and cook (broil, roast or charcoal). Pour remaining sauce over cooked pork chops.
Combine. Layer with Doritos. Top with Cheddar cheese. Cook 30 minutes.
Brown chicken in oil. Whip egg and add to chicken. Stir constantly until cooked. Add in vegetables and soy sauce. Stir constantly. Add in ginger, sesame and water chestnuts. Stir. Serve over rice. Preparation time: 15 minutes. Serves 4 to 6, depending on actual quantity of rice and vegetables.
Put eggs in small mixing bowl and beat for 1 minute. Add milk, flour, baking powder, salt and shortening. Fry clams, scallops, crabs or your choice of seafood in fat for 2 to 3 minutes at 400°.
In medium saucepan, combine all ingredients except ribs. Cook and stir over medium heat until bubbling. Reduce heat; simmer 15 minutes, then cool. Boil ribs 45 minutes. Place ribs in baking dish. Pour cooled sauce over ribs. Chill several hours. Bake or grill.
Place oil in an 8 inch oven proof skillet, tilt to coat bottom and sides. Place in 425° oven for 10 minutes. In a bowl, combine cornmeal mix, flour and baking soda. Beat egg and buttermilk together, add to dry ingredients just until moistened. Pour into hot skillet. Bake for 15 minutes or until golden brown.
1st Layer: Mix margarine, nuts and flour with hands like pie dough. Put in 9 x 13-inch pan and pat down lightly. Bake 15 minutes at 350°. Cool.
Mix all ingredients together. Heat to a boil. Put in Jell-O mold or bowl. Refrigerate.
Crush 1 cup berries in saucepan; add water, bring to boil, simmer for 3 minutes. Strain juice from cooked berries (discard berries). Add water to juice to make 1 cup if needed. Combine sugar, cornstarch and salt in pan; slowly stir in the berry juice. Bring to a boil, stirring constantly, cook 3 minutes. (A few drops of red food coloring may be added, if desired). Cool slightly; while cooling, arrange remaining (3 cups) sliced or quartered berries into pie shell. Pour glaze over berries and chill. Top with whipped cream before serving.
Brown pork chops, sprinkle with season salt; set aside. Combine soup, milk, sour cream and 1/2 teaspoon season salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon mixture in 9 x 13-inch baking dish. Put pork chops on top. Bake in oven at 350° for 40 minutes (covered). Add cheese and onions and put back in oven uncovered for 5 minutes.
Saute ground beef and onions in a large skillet until beef is cooked and onions are tender. Add tomatoes, salt, chili powder; simmer for 10 minutes. Stir in 1/2 cup tomato sauce. Spoon a little beef mixture over bottom of a 2-quart casserole. Alternate layers of tortillas and chili, ending with tortillas. Pour remaining tomato sauce over top. Sprinkle with cheese. Bake at 350° for 20 minutes.
Melt butterscotch chips in double boiler over hot water. Add noodles and peanuts. Stir well and then drop by teaspoon onto waxed paper. Also good without peanuts. Yield: 2 1/2 dozen.
Mix well all ingredients except the last two. Refrigerate until well chilled. Roll in small balls. Place a toothpick in each ball. Chill again until firm. Melt over hot water the last 2 ingredients. Dip each ball in this mixture and chill until firm.
Wash pods. Cut off stems. Cook, covered, in a small amount of boiling salted water for 10 to 15 minutes or until almost tender; drain. Cook onion and green peppers in butter until tender, but not brown. Stir in sugar, flour, 1/2 teaspoon salt and dash of pepper. Add tomatoes. Cook and stir until slightly thickened and bubbly. Add cooked okra; heat through. Serves 8.
Combine all ingredients until well blended. Serve on lettuce leaves. Garnish top with paprika and place sliced black olives around base of salad. Keep refrigerated when not using.
Sprinkle okra with lemon juice; set aside. Sprinkle chicken with salt and pepper. In nonstick skillet, brown chicken on all sides. Remove to plate. Add onion flakes and bouillon to skillet; let stand 5 minutes. Add water, tomatoes, okra with lemon juice and chicken. Simmer, covered, 45 minutes or until chicken is cooked throughout.
Slice zucchini in half lengthwise. Scoop out center, reserving pulp. Chop eggs and celery. Mince green onions.
Brown bacon until crisp in a large frying pan. Remove bacon and pour off fat. In bacon drippings, saute potatoes, onions and carrots until lightly browned. In a large casserole, place chicken. Add browned vegetables and crumbled bacon. Cover casserole and bake at 350° for 45 minutes. After 45 minutes, remove the cover and let chicken brown, uncovered, for 15 minutes.
Preheat oven to 350°. Combine ground beef, onion soup mix, milk and egg; mix well. Press mixture firmly into an ungreased loaf pan. Loosen edges with a spatula and invert molded meat loaf onto an ungreased 9 x 13-inch baking pan.
Preheat oven to 350°. In a large bowl, combine sugars, butter and cream with sugar. Add vanilla and eggs, mix together. In a separate bowl, sift the dry ingredients and add to creamed mixture. Mix well. The dough should be stiff. Add chocolate chips and nuts. Line cookie sheets with baking parchment or wax paper. Bake 10 to 12 minutes. Remove from oven and cool on wire racks. Makes 2 1/2 dozen.
Mix cake mix,	egg and melted butter. Pat	into a greased 9 x 13-inch pan. Mix together pumpkin mix, 2 eggs and milk. Pour over top of cake mixture. Mix remaining cake mix, brown sugar, cinnamon, butter and nuts	until crumbly and sprinkle on top. Bake at 350° for 40 to 45 minutes.
Place apples in 2-quart glass baking dish. Place 1 tablespoon brown sugar and 1 tablespoon butter in center of each apple. Sprinkle with cinnamon. Microwave on High for 8 to 9 minutes or until apples are tender. Serve warm with sweet or sour cream.
Cut fish into 1-inch chunks. Saute onion in butter until tender. Stir in flour, add water, clam juice and potatoes. Simmer until potatoes are tender. Add fish, clams, half and half, evaporated milk, scallops, shrimp and Old Bay. Simmer for 15 minutes or until fish is opaque.
Heat the Tomatillo Sauce in a small, covered pan over low heat. Warm the chicken in a separate pan over low heat. Sprinkle chicken with a little water so it won't dry out. Stir in the sour cream, onion and salt. Set aside off the heat, covered.
Heat oven to 350°. Prepare cake according to package directions. Pour into a greased 9 x 13 baking pan. After baking, let cool in pan 15 minutes. Pierce cake at 1/2-inch intervals with a large fork.
Put 1-quart saucepan on range burner and add sugar, cocoa, margarine and milk. Stir to blend. Turn range burner to medium heat. Continue stirring and bring to a boil. Boil for 1 minute. Remove saucepan from heat and quickly stir in vanilla extract, oatmeal and peanut butter, making sure ingredients are well-blended, working quickly. Drop mixture onto waxed paper by the teaspoon. Cool 15 minutes. When completely cooled, store in an airtight container.
Put cabbage and onion in plastic bowl. Put all other ingredients in a pot and bring to a boil. Pour over cabbage and onion. Shake well. Refrigerate. Take out and shake at least twice a day. Keeps at least 10 days.
Pare and boil sweet potatoes; mash them. Add brown sugar, 1 cup miniature marshmallows and seasoning salt; dot with oleo or butter. Core, pare and slice apples. Top with sliced apples and 1/4 cup miniature marshmallows. Bake at 350° for 1/2 hour or when apples are done.
Preheat oven to 375°. Grease and flour 15 x 10 x 1-inch jellyroll pan. Beat eggs at high speed until thick; gradually add 1 cup sugar and beat 5 minutes. Stir in pumpkin and lemon juice. In separate bowl, combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in pan and sprinkle with 1 cup pecans. Bake at 375° for 12 to 15 minutes.
Cook diced eggplant in some water until fork-tender. Drain water. Saute onion in 1 tablespoon butter or oleo until nearly done. Add 3 more tablespoons of the butter. Add cracker crumbs and mix well.
Heat oven to 375°. Fry bacon until crisp. Saute onion in two tablespoons of bacon drippings. Combine onion with other ingredients and put into casserole dish. Crumble bacon on top. Bake 30 minutes.
Crumble ground beef in large skillet. Cut up garlic and onion real fine. Cook and stir until slightly brown. Stir in tomato juice. Blend in chili seasoning. Salt to taste. Simmer about 20 minutes. Add jalapeno peppers to make hot chili.
Mix dry ingredients. Add carrots and oil. Stir well. Add eggs, pecans and raisins and bake at 350° for 35 minutes in two cake pans.
Crumble first package of taco shells (or 1/2 bag of tortilla chips) and spread in bottom of 13 x 9-inch pan. Brown ground beef with taco seasoning and spread over top shell layer. Next, sprinkle shredded Cheddar cheese over meat. Spread sour cream over Cheddar cheese. Next, place the 6 slices of American cheese. Top with remaining crushed shells or chips. Bake at 350° for 30 minutes.