HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place hash in shallow baking dish. Bake at 350 degrees for 30 minutes. Combine pineapple juice with mashed banana, sugar and ginger in a saucepan and bring to a boil. Arrange split bananas and pineapple slices on top of hash. Baste fruit with ginger glaze and pour remainder over hash. Place under broiler until bananas are golden brown.
Brown hamburger meat and onions together, pour off grease. Mix your cornbread together like you were going to fix corn bread, only pour half of the mix in bottom of a large grease skillet, pour your cooked hamburger meat over the corn bread mix, drain water off corn and pour over hamburger meat, pour picante sauce over this, grate lots of mild cheddar cheese over this, then pour the rest of you corn bread mix over this and cook till corn bread is done.
Combine all ingredients. Bake in 350° oven 15 minutes in a large 11 x 15-inch greased and floured sheet cake pan. Remove from oven and top with the following:
Mix all ingredients together and pour in crock-pot (which has been greased with 2 tablespoons of butter). Cut several thin slices of cheese and place on top of mixture. Sprinkle with paprika, if desired. Cook 3 hours and 15 minutes on slow.
Preheat oven to 400°. Place squash, carrots and onion in nonreactive pan. Dot vegetables with butter. Pour 1 1/2 cups of water over vegetables and sprinkle with brown sugar. Cover pan tightly with foil and bake until tender, about 35 minutes. Remove the pan from the oven and place vegetables and any liquid in a stockpot. Stir in remaining 3 1/2 cups of broth, the mace, ginger, cayenne and salt. Bring to a boil. Reduce the heat and simmer uncovered for 10 minutes. Stir in lemon juice.
Melt butter in saucepan; stir in sugar and cool. Beat in egg and vanilla. Sift flour with baking powder and salt. Add to mixture in saucepan. Stir in nuts. Pour batter into greased 9-inch square pan. Bake 20 to 25 minutes at 350°.
Brown hamburger and drain. Brown bacon and onions; drain. Combine all ingredients and bake 1 hour at 350°.
Melt butter in pan. Cook chicken until done. Add tomato, water, onion, soup, salt, pepper and curry powder. Stir and simmer for 15 minutes. Add the cornstarch; cook until desired thickness. I serve this dish over rice and carrots and peas.
Precook the chicken with the cut up bell pepper and onions. Add the adobo and garlic. Cook the above in a pot until tender, or microwave for about 1 hour at half speed. Be sure to stir frequently. Cook the rice with the Sazon and olives until almost done. Add the chicken and cook 1/2 hour over slow heat, or microwave for about 15 to 20 minutes on full speed.
Mix sugar, corn syrup, water and salt in 3-quart casserole dish. Cook on high for 5 minutes. Stir thoroughly. Cook on high for 9 to 12 minutes or until mixture reaches hard ball (260°). Beat egg whites until peaks form. Slowly pour mixture over egg whites. Beat on high speed with electric beater. Add vanilla. Beat until mixture holds its shape and begins to lose gloss.
Fry hamburger with salt, pepper and onion. Boil and drain egg noodles. Combine Cheddar cheese, soup and pizza sauce. Combine all ingredients and bake 1 hour at 350°. Top with Mozzarella cheese and bake another 15 minutes.
Cook 1 cup of raisins covered with water until plump, about 15 to 30 minutes. Then in a separate bowl make a thickening with gelatin, salt, sugar and vinegar mixed with water. Pour over raisins mixture. Cook to desired thickness. Add more sugar (to taste). Pour into unbaked pie shell and top with dough. Seal and flute edges. Bake at 400° for 30 minutes.
Mix together. Good with cauliflower, broccoli, carrots, celery and potato chips.
Thaw frozen juice. Pour juice into a bowl. Add condensed milk. Stir in Cool Whip. Add green color and stir well. Pour into pie crust and chill until firm.
Saute onions in margarine. Put in long 13 x 9-inch pan. Sprinkle with Swiss cheese and pepper. Mix soup and milk together and pour over last ingredients. Place four or more slices of buttered French bread on top (enough slices buttered to cover casserole top). Bake at 350° for 30 minutes.
Wash potatoes. Bake (in oven or microwave). After fully cooked, cut lengthwise. Scoop out insides, leaving 1/4 inch of potato to the shell. Set shells aside.
Mix all ingredients together and bake at 450° for 1 hour. For the last 10 minutes, take out of the oven and put Cheddar cheese on top and melt.
Stir 1/4 cup sugar and melted margarine. Mix in the flour, 1 teaspoon vanilla and salt. Stir in the nuts. Roll into small balls. Push with thumb. Bake on ungreased pan 20 to 30 minutes at 300°. Frost with a dab of 1 cup powdered sugar, 1 teaspoon flavoring and 1 tablespoon water with choice of food coloring.
Mix sugar, syrup and butter in pot. Cook, stirring constantly, until mixture spins a thread when tested in water. Place apples on sticks or heavy skewers. Dip into syrup. Twirl in air to cool.
Sprinkle soda over dates; pour boiling water over both. Combine sugar, salt, shortening and egg. Add date mixture, nuts and flour sifted with baking powder. Blend together. Turn into a greased, floured loaf pan. Bake at 350° for 45 minutes.
On a large platter (with 1-inch edge). Spread in layers: refried beans or guacamole, sour cream, cooked hamburger, Cheddar cheese, black olives and tomatoes. Serve with tortilla chips for dipping.
Mix first 11 ingredients thoroughly. Place in clean clam shells, crab shells or 2-quart baking dish, sprayed with Pam. Sprinkle top with bread crumbs; dot with margarine. Sprinkle with paprika. Bake at 400° for 30 to 35 minutes. Yield: 5 to 6 servings.
Combine all ingredients and pour in a greased and floured 15 X 10 X 2 cake pan. Bake at 350° for 20-25 minutes.
Blend all ingredients together, except for the tomatoes. Drain juice off tomatoes; add to other ingredients. Flash in blender.
Cook package of lasagna noodles separate. Make layers with noodles and hamburger mixture. Bake at 350° for 20 minutes. Take out; sprinkle cheese on top. Bake until melted.
Cut butter into flour. Add milk and stir. Roll out and cut with biscuit cutter. Bake at 450° for 10 minutes.
Put sherbet and ginger ale into punch bowl. Stir until well blended. Garnish with fresh mint.
Soak cucumbers 15 minutes in salt water. Squeeze out water. Add other 4 ingredients.
Butter 9 x 13-inch pan. Sprinkle coconut and nuts in bottom of pan. Mix German chocolate cake mix according to box directions. Pour over coconut and nuts.
Combine all ingredients; mix well. Pour batter into a well-greased 8-inch cake pan. Bake at 450° for 25 minutes. Makes 6 to 8 servings.
Blend ingredients except mushrooms. Clean mushrooms. Leave whole if small, cut in halves or quarter large ones. Put mushrooms in container; pour over marinade (blended ingredients) and cover. Refrigerate overnight or at least 8 hours. Drain and serve.
Cream sugar and shortening for batter. Add egg whites and mix well. Add flour, sweet milk and vanilla; beat until smooth. Grease and flour 2 (9-inch) cake pans. Cover bottom of pans with chopped pecans. Pour 1/4 of batter over pecans in each pan; sprinkle grated chocolate on top of batter in each pan. Carefully add remaining batter over chocolate in each pan. Bake at 350° for 30 to 35 minutes.
Mix chicken and cut into bite-size pieces. Mix with next 7 ingredients. Top with cheese and crumbled potato chips, if desired. Bake at 425° for 2 minutes. Good with hot curried fruit.
Boil the zucchini and onion together for 5 minutes. Drain. Mix the cheese, carrots, sour cream and soup together. Put one layer of stuffing mix in the bottom of an 8 x 8-inch greased pan, one layer of zucchini and onion, one layer of cheese, sour cream and soup mix. Repeat until gone. Top with Parmesan cheese (optional). Bake at 375° for 30 minutes or until lightly brown.
Cream together first 3 ingredients. Alternately add flour and eggs, beating until smooth. Add vanilla. Bake in a tube or Bundt pan that has a nonstick finish, or oiled pan (can be cooked in 2 loaf pans) for 1 1/2 hours at 300° or until done.
Combine ingredients and pour into a crust. Bake at 425° until crust is brown and filling is firm. Cool and top with cream or Cool Whip. Makes 1 (8-inch) pie.
Combine sugar, margarine and milk and bring to a rolling boil. Boil for 5 minutes. Stir all the time as it burns very easily. Remove from heat; add vanilla, marshmallow cream and nuts (optional). Beat well and pour in lightly buttered pan to cool, then cut in squares.
Brown rice in margarine in skillet. Add soups to rice and mushrooms. Brown chicken pieces in a separate pan. Place rice in oven-proof dish and top with chicken pieces. Cover. Bake at 350° for 45 minutes. Uncover and bake for an additional 15 minutes.
Sift flour, baking powder, salt and sugar together. Beat egg until light; add milk and melted butter. Then add liquid mixture to flour, stirring well to make a smooth batter (use rotary beater). Preheat griddle on large unit (grill or frypan) for 3 to 5 minutes and grease with 1/4 to 1/2 teaspoon of shortening. Lower heat and bake cakes to a golden brown.
Cream sugar and shortening. Add eggs and stir good. Add dry ingredients alternately with sour milk (soda stirred in) and bananas. Bake at 350° for 25 minutes. You can also bake in layers or loaf.
Cut the cheese into chunks and put cheese and 1/4 cup butter in top of double boiler. Melt until smooth. Put vegetables into casserole. Pour melted cheese sauce over vegetables and mix. Melt the other 1/4 cup butter. Mix in cracker crumbs. Sprinkle the crumbs on top of the vegetables. Bake at 350° for 25 minutes.
Mix first 4 ingredients together. Pat into 9 x 13-inch pan. Bake at 350° for 10 minutes, cool slightly. Sprinkle nuts on top. Melt butterscotch chips, chocolate chips, corn syrup and butter together over low heat. Pour over nuts and crust. Bake 10 minutes at 350°. Cool and cut into bars. Enjoy!
Add onion flakes to rice before cooking rice. Add cream of mushroom soup to cooked rice. Microwave broccoli using package instructions. Add broccoli to rice mixture. Season with salt and pepper. Top with Cheez Whiz; cover. Microwave on High for 10 minutes or until cheese bubbles. Yield: 6 servings.
Grease 9 x 12-inch dish. Mix all together, reserving 1/4 cup of cheese for top. Sprinkle over noodles. Bake at 350° for 40 minutes. Serve hot. May be made 1 day ahead.
Crush graham crackers (1 1/2 packages) to make crumbs. Mix crumbs and butter for crust. Spread into 9 x 13-inch pan. Bake at 325° for 15 minutes. Remove from oven and cool 15 minutes.
Cream sugar and butter. Add eggs and mix well. Combine buttermilk and jam. Add alternately with dry ingredients. Add nuts and fruit. Bake in three 9-inch greased cake pans for 30 minutes.
Melt margarine; add brown sugar and milk and boil slow 5 minutes. Add crushed graham crackers, vanilla and walnuts. Line a 9 x 9-inch pan with whole graham crackers. Pour the cooked mixture over the crackers and top with more graham crackers. Frost with chocolate frosting. Double recipe for a 9 x 13-inch pan.
Mix all ingredients, except lobster and celery, in shaker. Add to lobster and celery, mixing as near to serving time as possible. Serves 6.
Tear up bread slices and place in a greased 9 x 13-inch pan. Brown and drain sausage. Cut links into round slices. Spoon sausage over bread and sprinkle with the cheese. Beat together eggs, milk, salt and pepper. Pour over sausage, cheese and bread. Bake at 350° for 35 to 40 minutes.
Cream cheese until smooth and fluffy. Add sugar and blend. Add egg yolk, then vanilla and blend together. Use 1 package of rolls and stretch onto a cookie sheet. Spread cream cheese filling on top of rolls. Use other package of rolls for top (stretch them also). Pinch sides together with fork. Brush egg white on top with pastry brush. Bake at 375° for 20 to 30 minutes until golden brown (time may vary with oven).
Combine contents of both pouches with eggs and water. Press dough into 2 ungreased 9 x 9 x 2-inch pans. Press coconut and/or chopped nuts into top of dough in each pan. Bake at 375° for 17 to 19 minutes. Serve plain or add topping.
Heat oven to 350°. Grease bottom only of 9 x 5-inch loaf pan. In large mixer bowl, combine all ingredients except chocolate chips and walnuts; blend well on medium speed of electric mixer. Stir in chips and walnuts. Pour batter into prepared pan. Bake 60 to 65 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Makes 1 loaf.
Sift together in a large bowl sugar, flour and salt. Bring to a boil oleo, water and cocoa. In a small bowl, beat eggs, sour milk and baking soda. Mix all ingredients together in the large bowl. Pour into greased, deep cookie sheet. Bake at 400° for 20 minutes.
Melt oleo and put in oblong cake pan. Sprinkle brown sugar over oleo. Drain pineapple. Reserve juice. Arrange pineapple on sugar and oleo. Make cake substituting juice for part of liquid. Add enough water for specified amount to juice. Pour cake batter over pineapple and bake according to directions on box. You may leave in pan or turn out on oblong platter.
Combine bread crumbs and basil. Spread one side of each chicken breast with mustard. Coat chicken with bread crumbs, dip into egg and coat again with bread crumbs. Prepare Rice-A-Roni per box directions. In skillet, heat oil. Add chicken and cook 6 minutes on each side. Top rice with chicken, sprinkle cheese on top and bake at 300° for 10 minutes or until cheese is melted.
Layer cookies and bananas (one layer cookies, then one layer of bananas until you use all of your cookies). Mix pudding and sour cream quickly (stir mixture just enough to mix it; do not let it get firm, you want it runny). Quickly pour over cookie-banana layers. Cover and refrigerate for several hours. Add Cool Whip on the top of your pudding either before or after refrigeration. This tastes like a "cooked from scratch" banana pudding.
Trim all fat from steak; cut into 1/4-inch strips (easier if partially frozen). Combine wine, 2 tablespoons soy sauce, cornstarch, garlic powder and ginger in a bowl. Stir well. Add steak, tossing to coat. Let stand 30 minutes. Combine water, honey and 2 tablespoons soy sauce; stir well and set aside.
Mix first 6 ingredients together. Fold in sliced eggs. Turn into buttered 1 1/2-quart baking dish. Refrigerate for 3 to 4 hours or overnight. Bake, uncovered, in a 350° oven for 1 hour.
Drain pineapple, reserve juice. Combine juice, sugar, flour, egg and vinegar. Cook on low heat, stirring constantly until thickened; cool. Fold in pineapple, Cool Whip, apples and peanuts. Refrigerate for at least 3 hours.
For Batter: Combine ice cream, sugars and butter in medium saucepan. Melt over low heat, stirring occasionally.
Cream sugar, butter and margarine. Add egg yolk and vanilla. Add flour, one cup at a time. Roll into balls and top with pecan. Bake at 325° for 10 minutes.
In large punch bowl, combine pineapple juice, sugar, lemonade and water. Add ice cream and stir very well until most of ice cream is melted. Serve at once.
Combine all ingredients in bowl and mix well. Chill and serve with bite-size pieces of fresh fruit on skewers.
In large bowl, beat cheese until smooth. Blend in sour cream, sugar and salt on low speed. Stir in fruit and marshmallows; pour into	mold. Freeze at least 8 hours. Ten minutes before serving, unmold onto crisp greens.	Makes 6 to 8 servings.
Place all ingredients in crock-pot. Stir well, scraping sides. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until vegetables are tender. Spoon over buns or pasta. May also be prepared on stove top, browning hamburger and adding rest of ingredients. Cook until vegetables are tender.
Squeeze juice from 2 lemons and mix with Eagle Brand condensed milk. Stir in lemon rind and mix until thick. Add bananas, sliced thin, and pour into baked pie shell. Top with Cool Whip (about 2 cups). Slice one banana to put on top of Cool Whip. Refrigerate two or three hours. Best if kept cool overnight.
Cook cream cheese, Velveeta, Potato Buds and water for 5 minutes in microwave. Stir and cook for another 5 minutes. Add cooked broccoli. Cook for 2 minutes. Add milk. Heat.
Cook macaroni according to package directions. Combine noodles, soup, milk, tuna and cheese; add pepper to taste. Heat in oven until mixture is well heated and cheese is melted. Makes 6 servings.
Put beans in 5 cups water to soak overnight. Next day, drain and dry beans, add 5 cups of fresh water, vegetable oil and salt. Bring beans to a boil and continue to boil slowly for 1 hour. Drain beans, mash with fork. Brown ground beef in skillet; drain fat. Add 1/2 package seasoning mix and 1/2 cup water. Add beans. Stir and cook over low heat until heated. Heat tortilla shells in a separate skillet, or pan on stove. Fill tortilla shell with beef mixture, grated cheese, chopped tomato, shredded lettuce and taco sauce.
Saute onion and mushrooms in butter. Add wine and simmer until liquid is reduced to half. Add gravy, lemon juice, parsley and seasonings. Serve on steak, London Broil or similar cuts.
Mix sugar, butter and hot water together. Slowly add dry milk. This makes 1 3/4 cups. This is more than the amount in cans purchased in the store, so measure before using.
In large pan, brown meat in hot oil. Drain. Add remaining ingredients; stir to combine. Bring mixture to a boil. Reduce heat; simmer, covered, for 30 minutes or until rice is cooked and meat is tender. Serve with green salad and rolls. Makes 4 to 6 servings.
Shred cabbage and carrot. Mix in remaining ingredients. Sprinkle in black pepper to taste.
Chop fine the onions, pickles and tomatoes. Add the rest of the ingredients and mix well. Refrigerate. This makes about 22 ounces of dressing.
Cut the fish into small cubes and cook in just enough water to barely cover. Add salt to fish while cooking. Slice onions, tomatoes and cucumbers very thin, placing in large mixing bowl. Add salt and the juice of the lemons. Let the vegetables marinate while fish and juice cool. When fish is cooled, add it to the vegetables (juice also). Add cilantro to taste. Serve with rice. This will serve approximately 10 to 12 people.
Thaw spinach and drain well. Combine spinach, egg, onion and margarine. Add remaining ingredients and mix thoroughly. Shape into 16 balls. Place on a cookie sheet and bake at 350° until browned (18 to 20 minutes).
Combine 1 3/4 cups milk, sugar and eggs in medium saucepan. Combine remaining 1/4 cup milk and cornstarch in a small bowl, stirring well. Add to milk mixture. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla. Freeze 1 hour or until thoroughly chilled.
Wash and slice squash, combine with green pepper and onion in boiling water. Cook until tender and drain. Add margarine and sugar and stir until melted. Combine milk, crumbled toast, 1 cup cheese, eggs and pepper sauce. Add to squash and mix well. Put into 4 quart casserole dish. Sprinkle with 1/2 cup cheese. Cover and bake at 350° about 20 minutes. Serves 10.
Pour melted butter into a 1 1/2-quart casserole dish. Add squash and sprinkle with salt and pepper. Combine egg, mayonnaise, green pepper, onion, pimentos and sugar. Mix well and pour over squash. Sprinkle with cheese. Bake at 350° for 35 to 40 minutes. Yield: 5 to 6 servings.
Mix zucchini, cheese, eggs, oil, onion, bacon, salt and pepper, then mix in Bisquick. Bake at 350° in ungreased baking dish (2-quart) for 45 to 50 minutes or until done.
In large skillet, brown ground beef and onion; drain well. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes. Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover. Simmer 3 minutes or until cheese melts. Serve immediately. Makes 6 (1-cup) servings. Serve with sour cream, chopped tomato and shredded lettuce.
Simmer sweet potatoes 20 minutes, drain. Mash and add butter. Add other ingredients mix and pour into casserole dish. Cover mixture with topping.
Brown beef and onion. Place in covered baking dish. Peel and slice potatoes and carrots. Add to meat and mix. Season to taste. Add soup and milk. Mix well. Cover and bake at 375° for 1 1/4 hours.
In large saucepan, melt butter over low heat. Stir in marshmallows, cooking until marshmallows are melted. Remove from heat and stir in cereal, then candies. Let cool in pan and then cut into squares.
Separate the egg yolk and white. Beat the white of the egg until stiff. Add 1/2 cup sugar to egg white until blended. Set aside. Mix the sifted flour with the salt. Set aside. Beat egg yolk until lemon colored (not under 3 minutes). Add 1 cup sugar to egg yolk. Beat until well blended. Add 1 teaspoon vanilla flavor. Beat again until blended. Add the flour alternately with the orange juice until well mixed. Using over and under motion, add orange rind and egg white to mixture. Bake in Bundt pan at 350° for 1 hour. Sprinkle confectioners sugar over cake.
Thicken water to the desired consistency with cornstarch. Cook until clear. Remove from heat. Add food coloring to different bottles; let cool.
In a large bowl, beat eggs. Add soup, pepper and stuffing mix. Combine beef, veal and pork. Add to egg mixture and mix well. Press into a 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours or until no pink remains. Drain. Yields 6 to 8 servings.
Mix cut up chicken meat that has been cooked with onion, celery, salt and pepper, with the soups, broth and seasonings. Cover bottom of casserole with 2 cups Doritos. Spread with 1/2 of chicken mixture, then 1/2 of cheese. Repeat layers; end with cheese. Bake at 350° for 30 minutes. Good with corn muffins, guacamole and Sangria.
Wash roast well and put in roasting pan. Do not salt. Sprinkle instant soup over roast. Add chicken soup and water which have been mixed. Cover and bake at 350° until done, 2 to 3 hours depending on size of roast. When done, the soup will be nice, brown gravy.
Place ham and cheese in breast and roll. Secure with toothpicks. Roll in Shake 'n Bake. Bake for 25 minutes at 425°.
Add yeast to lukewarm milk; stir well. Add butter, flour, sugar and salt. Cover dough for 30 minutes. Roll out into a square, approximately 15 inches. Put in a pan and make an edge.
Heat butter and marshmallows in pan until melted. Add vanilla and food coloring. Pour this over corn flakes and stir until corn flakes are well coated with marshmallow mixture. Pour on a plate that has been greased with butter. Shape into a wreath and sprinkle with colored sugar to decorate.
Mix pasta and vegetables in a large bowl. Add dressing and mix lightly. Refrigerate several hours. Makes 8 servings.
Mix together brown sugar, cinnamon, shortening and flour. Set aside. Add egg, sour milk and soda. Pour batter in a 13 x 9-inch pan on top of dry ingredients and bake at 350° until done. Do not grease pan.
Saute finely diced onion, pepper and garlic. Add ground beef and brown. Drain oil.
Grease and flour 4 small bread tins. Combine first 4 ingredients, mix well. Add flour, spices and soda and mix well. Add apples and nuts. Bake in 4 small tins 1 hour at 325° or 2 large tins 1 1/2 hours at 325°.
Brown beef in oil; add taco mix and water and stir. Bring to boil; reduce heat and simmer, covered, for 15 to 20 minutes, stirring occasionally. Pour warm over all other ingredients in large salad bowl; mix well and serve. No other dressing needed. Serves 6 to 8. Can serve with hot garlic bread or pizza.
Into a bowl sift together salt and flour. Add milk, water, eggs and Tabasco sauce. Beat the mixture until smooth. Let the batter stand covered for at least 2 hours.
Mix salt, pepper, seasoning and oil in a bowl. Cut your potato into 4 to 5 thin wedges. Toss potatoes in spices and coat well. Arrange on a microwave plate and sprinkle with Parmesan cheese. Microwave on High for 5 to 7 minutes or until tender. These make a good yet easy after school snack.
Cut pork into 2-inch pieces. Add rest of ingredients; mix well. Put in refrigerator at least overnight, mixing once in a while. Add a little more water if needed. Put into casings.