HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, oil, eggs and vanilla. Stir in bananas and then remaining ingredients. Pour into greased 9 x 5 x 2-inch loaf glass pan. Cook in microwave on full power for 6 to 7 minutes or until toothpick inserted in center comes out clean. Let it stand 5 minutes. Turn out onto cooling rack.
Saute the bacon until almost crisp. Add the chopped onions; continue to saute until bacon is crisp. Drain fat. Combine bacon, onions, pork and beans, ketchup, brown sugar, Worcestershire sauce and garlic powder. Pour into a 1-quart casserole. Bake, uncovered, in a 375° oven for 50 to 55 minutes, or until beans are hot. Stir occasionally. Serves 6. Makes about 3 1/2 cups.
Bake cake mix as directed on box. Let cool. Boil slowly sugar, milk and marshmallows until marshmallows melt. Add coconut and stir well. Remove from heat and let cool. Put between layers and on top of cake. Frosting will be juicy.
Preheat oven to 350°. Grease cookie sheets. Combine flour, sugar, butter, egg, baking soda and vanilla. Beat for 2 to 3 minutes. Stir in brickle bits. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on cookie sheets. Flatten cookie with bottom of buttered glass dipped in sugar. Bake 8 to 11 minutes or until edges are very lightly browned.
In a 1 1/2 to 2-quart heavy saucepan add white sugar, white syrup and water. Bring to a boil, stirring occasionally, until it reaches 235° on a candy thermometer. Add oleo or butter and peanuts. Continue boiling and stir constantly until it reaches 300° on thermometer. Remove from heat and add vanilla and soda. Stir well, but do not overbeat, it will foam up some and you want this texture. Pour onto two well-greased cookie sheets. Cool, crack and enjoy!!!
Scald milk. Stir in bread crumbs, butter and salt. Add slighlty beaten egg yolks and cool mixture. In a separate bowl, beat egg whites until stiff. Add salmon to milk-yolk mixture. Then fold in beaten egg whites.
Combine potatoes and chopped onion in a bowl. In a separate bowl, mix salad oil or olive oil with vinegar, salt, paprika and pepper. Pour over potatoes. Let stand several hours to marinate. Add cucumber, watercress and mayonnaise. Mix well.
Cream shortening, sugar and egg. Add sifted dry ingredients. Add hot water, vanilla, apple and nuts. Grease pie pan and add mixture. Bake at 350° for 45 minutes. Serve warm with whipped cream or vanilla ice cream or enjoy plain.
Put chicken breasts in flat casserole. Mix together soups and sherry. Pour this over chicken breasts. Cover with almonds and bake in oven at 350° for 2 hours.
Put bouillon cubes in hot water until melted. Add the broth and chicken soup. Bring to a rolling boil, then add dumplings. Don't add any salt.
Cream margarine and sugar. Add eggs, Ricotta cheese and vanilla. Mix. Add flour, baking soda and salt. Add chocolate chips and nuts. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Melt margarine in pan (Corning Ware 12 x 12-inch square pan). Heat water and sugar in a saucepan until dissolved. Make pie crust. Roll out in rectangular shape. Peel, core and chop apples finely. Sprinkle cinnamon over apples. Spread apples over pie crust. Start at one end, roll pie crust and apples into a roll and cut in 1/2-inch thick slices. Place in pan of melted margarine. Pour sugar water over slices. Bake at 350° for 55 to 60 minutes.
Heat milk and margarine until very warm (130°). In large bowl blend warm liquid, 1 cup flour, sugar, salt, yeast and egg on low speed. Then beat on medium speed for 2 minutes Stir in enough flour to form soft dough. Knead until smooth and elastic. Place in greased bowl; let rise until double, 45 to 60 minutes. Punch down.
Mix crushed cookies with butter; press into bottom of 13 x 9-inch pan. Mix pudding with milk. Fold in softened ice cream. Stir together. Pour over crust. Refrigerate for 1 hour. Spread with Cool Whip. Sprinkle with Heath bars. Refrigerate. Serve cool.
Mix all together in a 2-quart casserole. Bake, uncovered, 45 minutes to 1 1/2 hours or until browned on top. Can add a cup of diced, cooked chicken or beef (optional).
Beat eggs; stir in milk. Dip chicken in egg mixture. Roll in bread crumbs. Sprinkle with salt and pepper to taste. Place in shallow baking pan. Add water to cover bottom of pan and bake at 375° for 1 to 1 1/2 hours. Do not turn chicken.
Brown beef, sausage and onions. Place in pan. Add sliced potatoes, carrots, beans, corn and stewed tomatoes. Add ketchup and Italian seasoning. Mix. Bake 2 hours at 325°. Mix cornstarch and water and add after 1 hour.
Heat oven to 350°. Cook and stir mushrooms in 1 tablespoon of margarine on medium-high heat until tender; remove from skillet. Cook carrots, onion and garlic in remaining 3 tablespoons of margarine 5 minutes or until carrots are tender. Reduce heat to medium; add tomatoes and tomato paste. Simmer 5 minutes. Remove from heat and stir in mushrooms. Mix together 2 cups of Mozzarella cheese, cottage cheese, spinach and Parmesan cheese.
Mix cake mix as directed. In a well-greased cake pan, sprinkle nuts in the bottom. Pour cake mix in pan. Melt butter and mix it with cream cheese and powdered sugar. Spread cream cheese mixture over cake mix. Bake at 350° for 1 hour. Let cool in pan.
Combine pumpkin, sugar, eggs and oil. Mix until well blended. Add combined flour, oats, salt, cinnamon, baking powder and soda. Mix well. Pour into greased 15 x 10-inch jelly roll pan, spreading evenly. Bake at 350° for 25 to 30 minutes or until toothpick in center comes out clean. Cool completely before icing.
Mix lemon juice and condensed milk. Drain juice off fruit. Add the rest of the ingredients to Cool Whip. Allow to set for 2 to 3 hours before serving.
Wash peas, trim ends and remove strings. Melt butter in a large skillet. Add snow peas and cook, stirring constantly until crisp-tender. Spoon onto plate; garnish with pimiento strips.
Combine egg, milk, 3/4 teaspoon salt, 1/8 teaspoon pepper, Worcestershire sauce, onion and crumbs. Let stand 5 minutes. Add ground meat and mix well. Pack firmly on a 9-inch pie plate. Hold in place with another plate. Bake in a 350° oven for 7 minutes. Remove top plate and bake 3 minutes longer.
Grate mild Cheddar cheese. Add well-drained pimento, salt and pepper. Add mayonnaise as desired. Good on sandwiches, crackers or celery.
Stir together flour, baking powder and salt. Cut in shortening until mixture resembles corn meal. Gradually add water; stir with a fork (dough will be crumbly). Turn onto floured surface; knead into small ball. Divide dough in half, cover and let stand for 10 minutes. Roll each half into 12 1/2 x 10-inch rectangle. Using a knife or cookie cutter, cut eighteen 2 1/2-inch squares or circles (do not reroll or patch dough). Fry a few at a time in deep hot oil (425°) about 30 seconds per side. Drain on paper towels. Serve with honey or powdered sugar and ground cinnamon. Makes 18.
In a large bowl combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg, and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not over-beat! Spoon batter into twelve 2-1/2-inch greased muffin cups. Bake at 400 for 25 minutes or until top springs back. Serve warm.
Melt oleo and cook onions until soft, but not brown. Grate Cheddar or Parmesan cheese. Crush the Ritz crackers. Layer onions and cheese; top with crackers. Bake at 350° for 30 minutes.
Combine milk, sugar and cornstarch and bring to a boil while stirring. After mixture boils, reduce heat and remove 2 to 3 tablespoons of mixture and let cool. After cooling, add the 2 to 3 tablespoons to the egg yolks and beat into a paste. Add vanilla flavoring and stir this into the milk, sugar and cornstarch mixture. Cook until thickened to taste. For banana pudding, pour this mixture over layers of bananas and vanilla wafers.
Cream shortening and sugar. Add eggs and flavoring. Beat until smooth. Add cream, in which soda has been dissolved. Mix and then add flour, baking powder and salt. Stir until a stiff batter is formed. Drop by spoonfuls onto a greased cookie sheet or into a pan of flour. Turn bits of dough over and shape into rounds.
Cook Uncle Ben's rice according to directions on box. Cook broccoli according to package directions. Drain both well. Mix broccoli and rice with 1 can cream of mushroom soup (undiluted); mix well. Add Velveeta cheese, sliced in chunks (reserve about 5 slices to top casserole with). Mix well again. Top with reserved slices of cheese. Cook, covered, for 1 hour in a 375° oven or until thick and bubbly.
Soften dry yeast in warm water. Combine scalded milk, sugar and salt in large mixing bowl. Cool to lukewarm. Stir in unbeaten egg and yeast. Add flour to form a soft dough. Let rise in a warm place for 1 to 1 1/2 hours. Add chicken to risen dough; mix well. Turn into a greased 2 1/2-quart casserole dish. Cover; let rise about 45 minutes. Bake at 425° for 20 to 25 minutes. Serve hot with sauce by heating 1 can of cream of mushroom soup and 1/2 cup milk.
Cook liver until tender. Cool and crumble into small pieces. Bring to a boil and add sage. Reduce heat. Mix well 1 cup meal and 1/3 cup flour and add to liver. Cook slowly stirring constantly until mush thickens. Pour into a bowl and cool. Slice and flour each piece. Fry in hot oil.
Mix all ingredients together. Cover and refrigerate. Serve with any chilled fresh vegetables. Also good with party crackers.
Mix the first 8 ingredients. Take crescent dinner rolls and press dough to form squares and cut in half. In the center of each square, place 2 tablespoons of the mixture. Bring all 4 corners together and press, closing all openings by pressing dough together. Roll in melted butter and bread crumbs. Bake for 20 to 25 minutes at 350°. Serves 8. This is sooo good!
Place ribs in large pan. Add enough water to cover. Heat to boiling. Reduce heat, cook 30 minutes. Remove ribs, drain. Place on grill, cook about 50 minutes turning frequently. Prepare orange sauce below. Spoon sauce on ribs, cook 5 minutes. Turn. Spoon sauce on ribs. Bake 5 minutes longer.
Note: The amount of the ingredients will vary depending upon the quantity of cauliflower you use.
Cream butter and sugar. Add egg yolks and poppy seed. Mix soda and sour cream together. Add to mixture. Mix well. Add flour and then vanilla. Mix well. Fold in egg whites. Bake 1 hour at 350° in tube pan.
Mix the first 3 ingredients for crust. Bake at 350° for 15 minutes, or until light brown. Top with cream cheese mixture made by combining the next 4 ingredients. Add following fruits as desired: strawberries, pineapple rings, cherries, bananas, etc. Make glaze of juices, sugar and cornstarch. Boil mixture for 1 minute. Cool, then pour over fruit.
Preheat oven to 375°. Separate crescent rolls into rectangles. Spread with a thin layer of uncooked sausage. Top each rectangle with either 2 teaspoons mustard, 1 tablespoon jelly or 2 tablespoons cheese. Roll from short end; chill until firm. Slice each roll into 4 slices. Place on ungreased baking sheet. Bake for 15 to 20 minutes or until golden brown. Serve hot. Makes 32 swirls.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Cream butter; add brown sugar and beat until light and fluffy. Add eggs, sweet potatoes, milk and orange rind. Beat with mixer until thoroughly combined. Add flour, nutmeg and allspice to sweet potato mixture with nuts. Mix thoroughly until smooth.
Combine pudding, milk and cream cheese. Spread over cake. Cover with pineapple, then cover with Cool Whip. A real crowd pleaser! Tastes great with any cake.
Combine sugar, flour, cornmeal and salt. Add butter, lemon juice and rind and milk; mix well. Add eggs, one at a time, beating well after each addition. Pour into shell and bake at 350° for 50 minutes.
Preheat oven to 375°. Combine everything and place in a 9 x 5 x 3 loaf pan coated with nonstick cooking spray. Bake for 1 hour. Drain off excess fat before serving.
Dissolve jello in boiling water. Cool and add finely cut corned beef, onion and celery. Add salt and mayonnaise. When it starts to thicken, add cut-up eggs. Mix well.
Cut top off each pineapple. Scoop out the center. Place each pineapple in an open container. Freeze 3 hours or until cavity is slightly icy. In a small mixer bowl, beat cream cheese until smooth. Add 2 tablespoons of reserved syrup and the lemon peel and beat until fluffy. Stir in fruit (cherries or strawberries) and almonds. Fill each pineapple. Return to freezer until filling is hardened (about 3 hours). Just before serving, cut each pineapple into 8 slices. Makes 16 servings.
Combine corn, sour cream and slightly beaten eggs. Add sugar and melted margarine. Stir in muffin mix. Pour batter in ungreased 8 x 11-inch casserole. Bake at 350° for 35 minutes. Remove from oven and top with cheese. Return to oven for 6 to 8 minutes to melt cheese.
Wash and drain kidney beans. Mix vegetables together. Add grated cheese and then toss with dressing. Add Fritos at serving time and toss thoroughly again.
Mix well and pat smooth into a 9 x 13-inch pan and bake 20 minutes at 350°. Cool.
Make white cake mix according to directions on box. Divide batter into 6 smaller bowls. Squirt drops of food coloring, making each bowl a different color. Add cocoa to 1 bowl. Leave 1 bowl white. Grease 2 round layer cake pans. Drop teaspoonfuls of different color batter into both pans, being careful not to overlap same colors. Continue layers of colored batter on top being careful not to layer same colors on top of each layer. Bake according to directions on cake mix box. Cool and frost with your favorite frosting.
In bowl, combine soy sauce, oil, lemon juice, catsup, garlic and pepper; set aside.
Combine milk, extract and food coloring. Chill well. Just before serving, stir in ginger ale and 2 scoops of vanilla ice cream until ice cream is melted. Place a scoop of ice cream in each punch cup and add peppermint punch to fill. Makes 18 one-half cup servings.
Pour macaroni into boiling water with cooking oil until tender, stirring to prevent sticking. Mix next: Break eggs into a 12-ounce glass; beat well. Add milk to fill remainder of glass. Add salt and pepper; mix well. Cut cheese into small cubes, saving enough to cut into slices to cover top of casserole.
In a greased 9x13 baking dish layer macaroni, chicken, cheese, onion, celery, pepper and water chestnuts. In a bowl combine soups, milk and broth. Pour over chicken mixture. Cover and refrigerate overnight. Toss butter and cracker crumbs and sprinkle over casserole. Top with cashews. Bake uncovered at 350° 35-40 minutes, till tender. Makes six servings.
In 6-quart mixing bowl, dissolve half the yeast in 1 cup water. Add 1 cup of the flour and mix well. Let this ferment overnight in a warm (75°) place. Add the rest of the yeast and water. Mix well. Add the sugar, oil, egg white, garlic, garlic powder, salt and as much of the flour as is needed to make a soft but not too sticky dough. Turn dough onto a lightly floured surface and knead until smooth and elastic (6 to 7 minutes).
Mix pineapple, flour, Cheddar cheese and sugar. Reserve juice. Place in a 9 x 13-inch casserole dish. Crumble crackers and mix with melted stick of butter. Top casserole with mixture. Bake at 325° for 45 to 60 minutes.
Wash and slice potatoes but do not peel. Put in shallow 2 quart casserole dish. Melt margarine and brush on top of potatoes, then sprinkle with salad dressing mix over the top. Pour water over potatoes. Bake at 350 degrees for 1 hour. Makes 6 to 8 servings.
Stir together all ingredients. Make into round balls and place on cookie sheet. Flatten with glass dipped in sugar. Bake 8 to 10 minutes at 350°.
Cook chicken, cut up and mix with soup and veggies. (Veggies should be cooked al dente before mixing with chicken and soup.) Place one crust in pie plate. Fill with chicken mixture. Top with second crust. Brush top with beaten egg. Bake 1 hour and 15 minutes at 350° or until crust is brown. Easy, quick and delicious!
Dissolve yeast in warm water and set aside. Mix the dry ingredients in the order given, cutting the oil in. Add the buttermilk and yeast mixture. Blend thoroughly. Make dough into biscuits. Place into a warm, greased pan. Let rise 20 to 30 minutes. cook in hot oven (400°) until brown. This dough can be stored in the refrigerator for several days if desired.
Saute onions in margarine. Add cooked chicken and mix well. Mix in deep Corningware dish the Ro-Tel tomatoes, cream of chicken soup and grated cheese; add chicken mixture to this. Stir well and put enough Doritos chips to cover. Cook at 350° for 20 minutes or until bubbly.
Bring to a boil the first 5 ingredients and cook 3 minutes, stirring constantly. Remove from heat. Add butter. Stir to melt. Serve over pancakes, waffles, etc.
Combine the first 5 ingredients. Reserve 4 tablespoons and pour remainder over chops. Marinate overnight. Grill over low coals, turning and basting frequently until done, but still juicy and tender. Combine mushrooms with 5 tablespoons marinade and 1 tablespoon butter. Microwave on High for 2 minutes, stirring after 1 minute. Serve over chops.
Pour boiling water over broccoli to thaw; drain. Layer ingredients in casserole, ending with bread cubes on top. Bake in 350° oven for 30 to 45 minutes.
Combine all ingredients. Put in buttered ring mold. Set in pan of water. Bake at 350° for 45 minutes. Unmold on platter. Fill center with green vegetables. (May be baked in loaf.)
Chop onion and cook in oleo until onion looks clear. Mash squash with fork. Combine onion and oleo with slightly beaten eggs. Add to soup, squash and bread crumbs, salt and pepper. Mix well; pour into greased casserole dish and bake at 350° for 20 to 25 minutes.
Melt butter and chocolate in pan on low heat. Sift the powdered sugar into the melted mixture, then add milk and blend until well mixed. Add salt, vanilla and chopped nuts. Press into a buttered pan. Chill and cut in squares.
Cook ground beef, onions, garlic and green peppers until beef is browned. Add chili powder; cook 1 minute longer. Stir in tomatoes with their liquid, tomato paste, brown sugar, oregano, paprika and Tabasco sauce. Heat to boiling; stir to break up tomatoes. Reduce heat to low; cover and simmer 45 minutes. Stir in kidney beans with their liquid. Heat through. Serves 6. Contains 300 calories per serving.
Heat oven to 350°. Grease and flour two 8-inch round pans. In large bowl, blend all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed; pour into pans. Bake at 350° for 30 to 40 minutes or until toothpick inserted comes out clean. Cool cake in pan completely. Split each layer in half, forming four layers. Fill and frost layers with Sour Cream Coconut Filling. If desired, garnish with pecans and maraschino cherries. Store covered in refrigerator.
Mix pudding and milk. Fold in Cool Whip with pudding. Line bottom of dish with graham crackers. Spread half of pudding and Cool Whip mixture. Add another layer of graham crackers. Add remaining half of pudding and Cool Whip mixture. Add another layer of crackers. Spread chocolate frosting on this layer of graham crackers. Chill.
Combine all ingredients and put in baking dish. Mix some cinnamon and sugar together and sprinkle over top of batter. Then melt 1/3 cup butter and pour over top. Bake at 350° for 25 to 30 minutes.
Fresh unpasteurized cider works best. In a large, heavy pot, combine cider, cinnamon and cloves. Taste the mixture. If the cider lacks flavor, add the orange juice or ginger ale. Warm over medium heat for about 45 minutes. Do not boil! With a slotted spoon, remove the cloves. Serve hot in mugs. Yields 16 (8 ounce) servings. Has 94 calories.
Mix all ingredients in a saucepan. Cook over low heat until thick, about 1 hour. Will be thicker when it cools. Will keep for a long time in the refrigerator.
Combine cracker crumbs, 1/2 cup melted butter and sugar; mix well. Pat into 9 x 13-inch baking pan. Bake in preheated 300° oven for 10 minutes. Cool. Cream eggs, confectioners sugar and 1 cup softened butter together until light and fluffy. Pour over crust. Spread pineapple over top. Arrange banana halves over pineapple. Spread Cool Whip over bananas. Sprinkle pecans. Indent (score) lightly into sections. Place 1 cherry in center of each section. Chill thoroughly. A layer of strawberries may be placed over bananas for variation, if desired.
In a saucepan, bring sugar and water to a boil. Boil for 10 minutes. Remove from heat and stir in other juices. Refrigerate. Just before serving, combine with ginger ale.
Fix peppers and remove seeds. Put peppers into boiling water for 2 or 3 minutes. Remove and drain. Cook rice as directed. Brown ground beef and onion. Add to rice and mix. Stuff peppers with mixture. Place in baking dish and bake at 350° for 30 minutes. Yields 8 to 10 servings.
Combine all ingredients together. Pour on large sheet cake pan. Bake at 350° for 30 to 40 minutes. Frost while hot!
In an 8 to 10-inch frying pan over medium-high heat, add walnuts. Stir or shake frequently until golden, about 3 minutes. Pour into a large bowl; add vinegar, olive oil and sesame oil. Pit and peel avocados. Cut into 1/2-inch chunks and add to bowl. Add lettuce, tomatoes, mushrooms, red onion, olives, cheese and basil. Mix and add salt and pepper to taste. Makes 8 servings.
Preheat oven to 350° (180° C). Cook bacon in large pan over medium heat. When cooked, remove bacon and set aside. Add onion and garlic to hot pan. Cook for 8 minutes over low heat, stirring occasionally. Stir in tomatoes, fennel and thyme; cook 5 minutes. Add rice, chicken stock, ham and cooked bacon. Mix well; bring to a boil. Cover; cook for 15 minutes in oven. Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven. Continue cooking 8 to 10 minutes.
Flour and oil 3 round cake pans. Mix all ingredients together. Pour in pans. Bake at 300° for 1 hour. Use cream cheese icing.
Combine the first 3 ingredients in saucepan; simmer until syrupy. Pour into a 9 x 13-inch cake pan. Place thick sliced bread on top of syrup mixture. Beat eggs, milk and vanilla. Pour over bread. Cover pan; let stand in refrigerator overnight. Preheat oven to 350°. Uncover and bake for 45 minutes. Serve hot.
Make a broth. When it comes to a boil, add noodles. When broth comes to a boil again, add onions, celery and carrots. Boil just until the noodles are tender. (Don't let the broth get thick. Add 1 bouillon cube per cup of water.) Chicken may be added. Remove celery stalks and serve. Serves 4.
Mix all together. Shape into 60 to 65 small balls the size of a walnut. Melt butter in frying pan. Brown meatballs. May be chilled or frozen until ready to use. To cook, put meatballs into casserole and cover with Pineapple Sauce. Bake in 350° oven for about 40 minutes until hot.
Melt butter in a saucepan over low heat. Stir in flour. Continue to stir and cook for 2 to 3 minutes. Pour in milk, whisking constantly, until the sauce comes to a boil. Reduce heat. Simmer for 15 to 20 minutes, stirring occasionally. Season to taste with salt and pepper.
Thaw and drain spinach. Mix with other ingredients. Grease 9 x 13-inch pan and add mixture, patting down. Bake at 350° for 30 minutes. Let cool and cut into bars. Can be prepared ahead and baked when needed.
Heat broiler. Arrange eggplant in one layer on a baking sheet; sprinkle with salt and pepper and broil 6 inches from the heat for 8 minutes or until lightly browned. Heat oven to 375°. Line 10-inch pie plate with the eggplant, browned side down. Arrange slices of tomato, pepper and onion over eggplant. Drizzle with oil and sprinkle with garlic and oregano. Bake 25 minutes. Arrange Mozzarella slices on top of pie and sprinkle with Parmesan and bake 15 minutes longer. Cut in wedges to serve.
Peel tomatoes and cut in pieces over large salad bowl, letting all the juice go into bowl. (The juices will marinate the mixture later.) Add pepper, cucumber, onion and salt to tomatoes. Toss mixture and refrigerate for several hours for juices to blend together. Serve in salad bowls for mixture will be juicy.
Mix ingredients together. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix flour, salt, sugar and Crisco. In separate dish, mix egg, water and vinegar. Combine mixtures and chill. Can be chilled from 1 1/2 hours to 3 days. Take out and roll at once.