HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together banana and egg until creamy. Add milk and oil; beat well. Gently mix in blueberries. Spoon batter into oiled and lightly floured muffin tins. Bake at 350° for 15 minutes or until lightly brown. Serves 12.
Melt butter; add flour until smooth and cook 1 minute. Gradually add milk. Stir in potatoes, onions, salt and pepper. Cook on medium, stirring frequently until thick and potatoes are done. Serve with shredded cheese, bacon and French bread.
Cream the sugar, oleo and eggs. Add bananas, flour, baking powder, soda and buttermilk. Grease bread pans (2 large or 3 small). Bake at 325° for 50 to 60 minutes.
Break lettuce in small pieces in bottom of a 9 x 12-inch Pyrex pan. Put celery, pepper and water chestnuts on lettuce. Cover this with onion slices. Spread mayonnaise and then put the bacon on this. Cover with the cheese. Can be made a day ahead.
Preheat oven to 350°. Combine eggs, oil and water in a large bowl. Add salt, cinnamon, vanilla and sugar; beat well on low speed. Add pumpkin; mix well. Mix flour with baking soda and stir into batter. Fold in nuts and raisins. Pour into 2 greased loaf pans. Bake 1 hour. Cool in pans or on wire racks.
Prepare pasta as per package directions. Heat soup, 1/2 can of water and chopped mushrooms (amount determined by your taste). Salt and pepper to taste. Drain pasta and mix into heated soup mixture. Serve warm.
Place sugar and egg whites on slow heat and heat until warm. Remove from heat and continue beating until mixture stands firm. Fold in chopped pecans. Drop batter by teaspoon and bake on lightly greased cookie sheet at 325° for about 12 minutes or until firm.
Place drained asparagus in bottom of casserole dish, then put the cheese slices on top of asparagus (spread evenly). Spoon soup on top; do not stir. Add crushed crackers on top. Bake, uncovered, at 350° for about 35 minutes.
Heat over to 350 degrees. Stir together flour, granulated sugar, 2 Tbsp. cocoa, baking powder, and salt. Mix well. Add milk, oil and vanilla with a fork until smooth. Stir in nuts. Spread evenly in a 9 X 9 inch ungreased pan. Sprinkle with brown sugar and 1/4 c. cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Cut into squares. There will be a thick chocolate sauce underneath the cake when you take it out. Top each square with ice cream and spoon sauce over it.
Melt margarine in bottom of 13 x 9-inch pan; add peaches and syrup to melted butter. Combine remaining ingredients, pour over peaches and margarine. Bake at 350° for 45 to 50 minutes or until golden brown. Serve warm with cream. Yields 12 servings.
Mix well. Freeze some mix to keep punch cool without diluting. (Freeze in tube pan.) Add 2 quarts ginger ale.
Preheat oven to 375°. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes.
Wash potatoes, dry and prick with a fork. Bake at 425° for 50 to 60 minutes, until soft. Cool potatoes slightly; cut into quarters (wedge-shaped) and scrape out almost all pulp. Place, skin side down, on baking sheet. Brush with melted butter. Salt and pepper to taste. Return to oven and bake 10 minutes longer or until crispy. Makes 16 wedges.
In a bowl, combine all ingredients except nuts and lettuce. Mix thoroughly. Add cashews and toss lightly. Refrigerate until ready to serve. Serve on lettuce leaves, if desired.
Simmer syrup and margarine in a 10-inch skillet for 2 minutes. Add carrots. Cook for 10 minutes or until carrots are glazed, stirring frequently. Serves 4 to 5.
Preheat oven to 350°. In a small bowl, stir together flour, baking powder and salt. In a large bowl, cream the shortening, sugar and vanilla. Beat until fluffy. Add eggs and beat until well blended. Stir in half the flour mixture. Mix in apples, evaporated milk and walnuts. Add remaining flour mixture; blend well. Grease 6 miniature loaf pans (approximately 4 x 2-inches) and line bottoms with waxed paper. Pour into small pans, filling 2/3 full. Bake at 350° for 35 to 45 minutes or until tops spring back when lightly touched. Remove warm loaves from pans. Peel off waxed paper. Allow to cool on rack. Makes 6 (4 x 2-inch) loaves.
Mix well. Chill. Pour over frozen punch molds and decorate with lemon slices. Serves 60.
Mix together and make into small balls. Roll in powdered sugar. Place 1 1/2 inches apart on cookie sheet and bake 10 to 12 minutes at 350°. Remove from cookie sheet and cool. Do not overcook or they will get too hard.
Combine all ingredients, except steak. Cut steak across the grain into 1/4-inch thick slices. Thread each slice onto a bamboo skewer and place in a container. Pour marinade over meat. Marinate overnight, turning occasionally. Place skewers on grill; cook 3 to 4 minutes on each side.
Sift dry ingredients. Add softened butter, vanilla, peanut butter and Sucaryl and blend thoroughly. Add enough water to hold together. Form into a roll and wrap in wax paper and chill. When thoroughly chilled, slice and bake at 375° for 12 to 15 minutes or until lightly browned.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with blueberry sauce.
Combine butter and sugar. Add egg and vanilla. Add sifted dry ingredients. Shape into 1/2 to 1-inch balls. Place cherry into indented center. Cover cherry with chocolate topping. Melt one 6-ounce bag chocolate chips. Add 1/2 cup condensed milk plus 4 teaspoons of cherry juice. Bake at 350° for 8 to 10 minutes. Makes 3 to 4 dozen.
Mix cake and put in 13 x 9 x 2-inch ungreased pan. (Mix cake according to package.) Mix cheese, sugar, eggs and vanilla until blended and pour over cake batter. Bake at 350° for 70 minutes. Mix instant pudding and milk and fold in Cool Whip. Spread on cake after cooled, then refrigerate.
In small bowl, beat cream cheese and milk until smooth. Stir in chopped onions. Serve with assorted crackers.
Combine cucumbers, onion, celery and salt. Let stand 1 hour, do not drain. Add sugar, vinegar, mustard seed and celery seed. Will keep up to three months in refrigerator.
Mix all ingredients well by hand. Bake in greased and floured tube pan at 350° for 1 1/2 hours. Do not preheat oven.
Grease dish. Place bacon in bottom of dish. Put rice on bacon and chicken on rice. Mix water, soup and spices. Pour over rice and chicken. Bake at 350° for about 2 hours.
Heat oven to 375°. Coat 12 muffin pan cups with vegetable cooking spray. Combine both flours, baking powder, cinnamon and salt in large bowl. Whisk milk, sugar, oil and egg whites in bowl until blended. Stir in zucchini. Stir milk mixture into dry ingredients just until moistened. Spoon into muffin cups. Bake 18 to 22 minutes, until toothpick inserted in center of a muffin comes out clean. Makes one dozen.
Dip chicken pieces into beaten egg and milk mixture. Coat with cornmeal and place pieces into ungreased baking pan. Pour lemon juice and margarine which have been heated together over chicken. Season with salt and pepper. Top with sliced onion rings. Bake for 1 hour at 350° without turning.
Heat 2 tablespoons of oil to 375° in wok. Scramble beaten eggs. Remove. Set aside. Heat 2 tablespoons oil to 400° in wok. Stir-fry rice, breaking up lumps by pressing rice against the pan and stirring quickly and consistency. Add salt, soy sauce, peas and carrots, pork, scallions and scrambled eggs. Stir-fry to heat thoroughly.
Place drained fruit in large bowl. Mix pudding mix with 1 cup drained fruit juices. Blend with fruit and refrigerate. Kiwi fruit may be sliced and added as a garnish.
Dissolve gelatin in hot water. Set aside. Dissolve unflavored gelatin into cold water. Stir the two mixtures together, stirring well. Add the lemon juice. Pour into a 9 x 13-inch pan. Refrigerate to set.
Brown meat and drain; set aside. Cut cheese into cubes. Place cheese and tomatoes in covered casserole dish for 10 to 12 minutes on Medium power of microwave until cheese is melted. Add meat and serve.
Cook peas according to directions on package; drain and cool. Add celery, tomatoes and French dressing. Toss lightly and serve on watercress or lettuce with a garnish of onion rings. Serves 4.
Beat sugar and margarine at medium speed until well blended. Blend in vanilla and salt. Reduce speed to low. Add flour; beat until well blended. Shape dough into small balls. Roll in chopped nuts. Place on baking sheet; press thumb in the middle. Bake at 350° for 10 to 12 minutes or until edges are brown. Spoon cream cheese into indentation. Sprinkle with coconut. Makes 6 dozen.
Brown beef with onion until tender. Drain. Blend in mushroom soup and sour cream. Add broth, water and noodles. Bring to a boil, cover and cook over low heat for 10 minutes or until noodles are done. Stir often.
Pour some boiling water over raisins. Let set 20 minutes. Drain. Beat egg yolks with a fork in sugar. Mix all other ingredients. Last, fold in slightly beaten egg white. Pour into shell. Bake at 350° for 45 minutes.
Mix all ingredients together and knead until smooth. Roll out and cut with biscuit cutter or pinch into balls and then flatten. Bake on a greased cookie sheet at 400° for 15 to 18 minutes.
In a 5-quart Dutch oven, cook beef over medium-high heat, stirring occasionally, until meat loses its pink color, 5 to 7 minutes. Drain off any fat. Add sausage and rice. Cook, stirring, until rice turns translucent, about 1 1/2 minutes. Stir in green pepper and onion and cool 1 minute. Stir in water, tomatoes with their liquid, salt and cayenne. Heat to boiling. Spread cabbage over meat mixture. Reduce heat to low, cover and simmer 20 minutes. Stir cabbage down into dish and cook 5 minutes longer or until rice is tender.
Melt butter in a heavy pan. Add flour and soup stock. Cook until thick. Add other ingredients slowly. Remove from heat and cool. Sauce can be kept in fridge or freezer. Serve either warm or cool. Great on sandwiches.
Drain all ingredients. Mix all ingredients, except the onion rings, together. Place in casserole and top with the French fried onion rings. Bake for 30 minutes at 350°.
Cream all ingredients together and press through cookie press. Bake at 450° for 10 minutes or until brown.
Preheat oven to 375°. Grease a 2-quart casserole. Combine all ingredients in the order given and pour into prepared casserole. Bake for 45 minutes at 375°. Lower temperature to 325° and bake for 30 to 45 minutes.
Preheat oven to 350°. Place margarine, oil and Mrs. Dash in a 13 x 9 baking dish and let margarine melt. Add potatoes and stir. Bake about 45 minutes, stirring occasionally. Serve hot.
Mix sugar, cinnamon, allspice, mace, and salt. Stir in sweet potatoes. Combine eggs, milk, and melted shortening. Add to sweet potato mixture. Pour into pastry shell. Bake in a hot oven (400°) about 40 minutes, or until the filling is set. Makes one nine inch pie.
Prepare beans and place in Dutch oven. Cut bacon into large cubes and add to green beans. Cover with water. Cook until water is almost cooked away. Add onion and potatoes; cook until potatoes are tender. More water can be added at this point, if needed. Continue cooking on low heat. Add salt and pepper; cook until water is almost completely reduced, being careful not to burn. Serve.
Combine dry ingredients. Add remaining ingredients. Pour into two (8 1/2 x 4 1/2-inch) loaf pans and bake for 1 hour at 350°.
Spread mixture on very thin bread. Bake at 350° for 7 to 10 minutes. Cut into quarters.
Mix butter and sugar. Add eggs and cheese and mix well. Add vanilla, salt, flour and baking soda. Drop by 1/2 teaspoon on greased cookie sheet. Bake for 12 minutes at 350°.
Combine flour, baking powder, sugar and salt; add egg yolks, milk and oil together. Add to flour mixture. Mix to moisten. Beat and fold in 2 stiffly beaten egg whites. Bake on lightly greased griddle or 375° electric skillet. Turn only once, when bubbles appear and break over top and around edges.
Preheat oven to 350°. Combine all ingredients, except bread crumbs and butter. Add to a 1 1/2-quart casserole dish. Top with bread crumbs and butter. Bake for 45 minutes. Serves 6.
Melt 2 tablespoons butter. Blend in flour; gradually stir in bouillon. Add bay leaf and cloves. Heat, stirring constantly, to boiling. Simmer 2 minutes; remove spices. Brown meat in hot oil; season with salt and pepper. Add green pepper; cook until tender. Cook mushrooms until tender in 2 tablespoons butter. Add bouillon mixture, lemon juice and tenderloin strips. Heat to boiling. Trim with pimento strips if desired. Serve over rice.
Saute onions in butter. Line 9 x 13-inch greased pan with broccoli. Mix rice with onions. Mix rice, onions and cheese. Put over broccoli. Pour soup over rice. Cover with foil and bake at 325° for 45 minutes.
Cook first three ingreadients until syrupy and pour into greased 9 x 12 inch baking dish. Top with bread slices.
Mix ingredients in a bowl. Shape mixture into about 24 balls. Put on a plate and serve.
Saute onion and bell pepper in 1 tablespoon butter or margarine. Brown meat and drain. Mix all ingredients in large pot, bring to a boil and let simmer at least 45 minutes. Serves 8 to 10.
Partially freeze pork; slice thinly into bite-size strips. Stir together soy sauce, cornstarch, and ginger; set mixture aside.
Combine all dry ingredients with 1 1/2 cups water in saucepan; boil 1 minute. Mix fruit and mix together in bowl. Chill 24 hours. Add 1 large container Cool Whip. Mix and serve.
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 1/2-quart baking dish.
Use 1 whole chicken. Cover with water. Cook approximately 1 hour on medium heat (until fat globules appear on surface). Remove chicken; cut or pull into small pieces. Add parsley, basil, onion, garlic, salt and pepper to soup. Take crushed clean endive and cut into small pieces (diced). Cook into soup on simmer with chicken pieces. Beat eggs and cheese. Add to simmering soup, stirring in egg mixture gradually (1 1/2 minutes). Serve with Rose wine in soup (optional).
Defrost and drain spinach; chop with knife and make sure it's patted dry. Mix all other ingredients together and add spinach and spread evenly over shells. Roll up and refrigerate overnight in covered container. Cut into 1-inch slices.
Step 1: Melt 1/4 cup margarine in heavy skillet. Saute onion and carrots until tender, remove with a slotted spoon and save for later.
Mix all together. Bake for about 45 minutes to 1 hour to 350°.
Mix together condensed milk and lemon juice. Add cherries, nuts and whipped cream. Fold into mixtures; pour in vanilla wafer crusts. Put in hot oven for 3 minutes, then refrigerate for at least 6 hours. Makes 2 pies.
Grind or use blender for all ingredients, except pineapple juice and strawberry jello. Heat pineapple juice and add jello. Once jello is dissolved, add remaining ingredients. Can refrigerate or freeze.
Cream together the sugars and butter. Add eggs and vanilla; beat until smooth. In another bowl, mix rest of ingredients, including the raisins. Add the dry mixture, a little at a time, to the butter mixture, until all is blended. Roll dough into small balls and put on a greased cookie sheet. Bake in a 375° oven for 10 to 15 minutes. Makes 4 dozen.
Salt and pepper the chicken pieces. Then rub chicken with mayonnaise. Place 1 cup of raw rice in bottom of a 2-quart casserole dish. Then place chicken pieces on top of rice.
Mix flour, butter and brown sugar with tips of fingers until thoroughly blended. Add cornflakes and mix well. Peel and slice apples into buttered baking dish, 10 x 6 x 2-inch. Pack firmly. Sprinkle with lemon juice and top with cornflake mixture. Bake in a moderately hot oven (375°) for 30 minutes or until apples are tender. Serve warm or cold with cream. Makes 4 to 5 servings.
Melt the chocolate and butterscotch chips. Mix nuts into melted chocolate and then drop by teaspoon on wax paper. Keep in refrigerator until ready to serve.
Sift together first 5 ingredients. Add water, salad dressing and vanilla. Mix together and bake at 325° to 350° for 30 to 35 minutes.
Put potatoes in bottom of 2 1/2 quart baking dish. Over potatoes, layer butter, onion, beans, rice, green pepper, tomatoes and ground beef. Season with salt and pepper; cover evenly with soup. Bake in 350° oven for 1 1/2 hours or until potatoes are done. If it starts to get too brown, cover with foil the last 30 minutes.
In a large skillet over medium heat, cook beef in oil until no longer pink. Stir in soup mix, potato soup, milk and mushrooms. Cover and simmer for 35 to 40 minutes or until meat is tender. Serve over rice or noodles. Yield: 4 to 6 servings.
Boil chicken until tender and cut in pieces. Save broth. Saute onion in margarine; add soup and chicken. Cook spaghetti in broth and add to chicken mixture. Place in large dish, sprinkle with cheese and bake until hot and cheese is melted. Add a little broth, if needed.
Beat cream thick and combine with sugar and egg yolks which have been beaten together, then add the brandy (quantity may be increased or decreased to suit taste) and stiffly beaten whites of eggs. It may require more sugar according to taste. Sprinkle with nutmeg. Keep cool until served for 8.
Brown stew meat well; drain fat. Coat meat in flour. Add wine. Cook over low heat 1 hour. Add carrots, onion and mushrooms. Cook 2 1/2 hours on medium heat. This should be loose, not runny, if thickens too much, add a little water for right consistency. Serve over noodles or rice.
Mix together all ingredients except eggs. Add eggs last. Bake in casserole at 350° until brown.
Dip bread slices and place on greased baking sheet. Bake in hot oven at 500° for 10 minutes or until browned.
Cook potatoes approximately 5 to 7 minutes, just until tender (do not overcook). Drain and place in a baking dish.
Cook stuffing mix according to directions on box. Cool stuffing. When cool, place 1 thin slice of turkey breast and spoon in a tablespoon of stuffing. Roll up. Continue doing until all turkey breast is rolled up.
Heat butter, sugar and cream slowly until butter is melted. Then cool. Soak yeast, warm water and 4 teaspoons sugar until it foams a little. Then add butter mixture, beaten eggs, salt and a little yellow cake color (if you prefer) to yeast and water. Add enough flour just so you can handle them. Pour a little vegetable oil over dough when you are done. Let raise 2 times. Use a little oil to make dinner rolls. This can also be used for cinnamon rolls.
Boil beans 4 to 5 minutes. Mix sugar, soy sauce and sesame oil; set aside. Heat pan with peanut oil; then add garlic. Add pepper and green beans to oil and garlic. Heat until brown. Then add sugar, soy sauce and sesame mixture to pan. Soak.
In small saucepan, stir egg yolks, half the butter and juice from lemon; stir briskly with wooden spoon. Stir over very low heat until butter is melted. Add remaining butter, stirring briskly, until butter is melted and sauce thickens. Serve hot or at room temperature.
Squeeze lemon juice from lemons into pitcher. Add sugar and water. Stir. Add lemons, if desired. Makes 1 gallon.
Cream butter and sugar; add eggs and beat well. Add lemon extract and blend. Sift dry ingredients together and add to creamed mixture. Add molasses, blending well. (Mommy never used nuts or candied fruit in her cakes, but these can be added if desired, also raisins.) Bake in 4 or 5 small round cake pans at 325° for about 1 1/2 hours or until a clean broom straw inserted into the middle of cake comes out clean.
Prepare chops in skillet (regular or electric) and remove from pan. Pour into skillet 3 cups boiling water and 4 bouillon cubes; stir until dissolved. Add one cup uncooked rice and celery. Stir well. Place chops on rice. Cover and simmer for 45 minutes until meat and rice are tender. Add water to prevent sticking, if necessary.
Stir sugar into water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute. Remove from heat. Stir in pectin. Add thawed grape juice and mix well. Pour jelly immediately into hot jars and seal. Makes about 10 half pint jars.
Mix well. Place in refrigerator overnight. Then make rolls and let rise. Bake at 350° until brown.
In saucepan, beat the egg and add the sugar and peels and lemon juice. Cook over low heat until thick, while stirring, about 5 minutes. Cool and fold in the whipped cream. This yields about 2 1/2 cups.
Mix sugar, syrup and water. Cook on medium heat to hard ball stage (260°). Pour in a fine stream onto 2 beaten egg whites. Beat until it loses its gloss. Add nuts and vanilla. Spoon onto waxed paper. Makes about 50 pieces.
Mix together the last 3 ingredients. When beets are tender, pack into hot jars. Cover with the mixture. Put 1 teaspoon pickling spice into each jar. Cool jar lids, then seal. If more liquid is needed, mix another mixture.
Cook meat and onion until tender, about 2 hours. Drain water and add sour cream and soup. Cook on low heat 20 minutes more. Serve on noodles or rice.
Combine ingredients, using only 1 cup of the tomato sauce. Pat out about 1-inch thick and sprinkle with Mozzarella cheese. Roll (approximately 10 x 4-inches) and seal edges. Put in a shallow baking dish. Bake at 350° for 1 hour. Drain and pour the rest of the sauce over the meat. Bake for 15 minutes more.
Mix all ingredients together. Roll in tiny balls. Place on cookie sheet. Bake at 375° for 5 - 10 minutes.
Season roast with salt, pepper and garlic powder. Place in a roaster or Dutch oven. Combine soup with water. Add to roast. Cover roast with sliced onions. Cover. Bake at 350° for 4 hours. Pull meat off of bones and combine with gravy.
Grate all cheeses. Add all ingredients into mixing bowl and mix until all ingredients are completely blended. Place Saran Wrap in the bottom of a bowl and spoon in the cheese mix. Cover top of mixture with the edges of the Saran Wrap and refrigerate for several hours before serving.
Mix crabmeat and all of the ingredients with the exception of the breadcrumbs. Add breadcrumbs and toss lightly. Divide mixture into 4 patties. Handle gently, it should barely hold together. Heat skillet and add oil. When hot, add patties carefully and saute gently over medium heat for 3 to 4 minutes on each side.
Mix all ingredients except pecans. Shape in ball and roll in pecans. Serve with crackers. Can also make finger sandwiches.
Cream Crisco and sugar well.	Sift plain flour, self-rising flour and baking powder together.	Add eggs one at a time, beating after each addition. Add flour alternately with milk. Add flavoring. Mix well. Bake in 3 layer pans at 350° for 20 to 25 minutes.
Brown ground beef and onion. Boil rice and drain. Add all ingredients together and simmer for 10 minutes.
Heat oven to 350°. Mix all dry ingredients in a large bowl. Beat eggs and mix with oil; stir this into dry mix and add frozen strawberries, juice and all; add nuts. Divide mixture into 2 floured and greased 9 x 5 x 3-inch pans. Bake for 1 hour or until bread tests done in middle. Cool 10 minutes before removing from pan. Do not use mixer to mix.
Mix cranberries and sugar and let stand overnight. Drain off juice and add remaining ingredients. Fold all together gently. Serve on lettuce leaf. A very good salad-dessert plate.
Mix first 5 ingredients in a 9 x 12-inch pan. Chill until set. Mix next 5 ingredients in order. Cook until thick. Remove and add cream cheese. Cool this mixture. Fold in Cool Whip. Spread on top of jello.
Sift dry ingredients.	Stir in onions. Combine water, egg and milk. Stir until well blended. Drop by teaspoon into hot fat.
Cut hot dogs into chunks. Mix mustard and jelly. Pour over hot dog chunks and heat. Keeps well in crock-pot.
Make pudding according to directions. Mix pudding and Cool Whip. Line a 9 x 13-inch pan with graham crackers. Spread half of the pudding mixture over crackers. Cover pudding with another layer of crackers and top with remaining pudding. Cover pudding with another layer of crackers.