HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas and cut in small pieces. Put in small bowl and mash them with a fork. Stir in the walnuts and the nutmeg. Spread the banana mixture over 4 slices of bread, leaving a 1/4 inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal. Place 2 sandwiches in egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches. Melt 2 Tbsp. butter in a frying pan or griddle over medium heat. Place the sandwiches on griddle and fry until the undersides are gold brown, about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown. To serve, place the toast on plates and dust with confectioners sugar. Serve with maple syrup or jam.
Spray large skillet with no stick cooking spray. Add chicken; cook and stir 2 minute or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8-10 minute or until macaroni is tender. Add Velveeta and broccoli; stir until cheese is melted. Yield: Makes 6 servings.
Cook chicken until done. Remove chicken. Add soup and sour cream to broth. Bring to boil. Cut tortillas into strips. Add to broth mixture. Cook until tender. Add chicken, salt and pepper.
Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside.
Pat out biscuits until flat. Roll out balls of sausage. Place sausage on flattened biscuits. Sprinkle with cheese, then roll them up. Bake in oven at 350° for 20 minutes.
Pour can of fruit and juice in a 9 x 12-inch baking dish. Add sugar (if fruit is sweetened, omit sugar). Mix spices and spread over fruit. Spread 1/2 box of dry cake mix over fruit. Dot 1 stick of margarine over cake mix. Bake at 350° until golden brown.
Can prepare the evening before or in the morning to be served that night. Mix all ingredients, put into casserole dish. Store in refrigerator for a day. Bake at 350° for 1 hour in an uncovered casserole dish.
Line sheet cake pan with tinfoil. Put graham crackers in pan (separate crackers). Combine sugar, butter and oleo in small pot. Let come to boil for 3 minutes. Spread over crackers. Sprinkle chopped or ground nuts over crackers. Bake at 350° for 8 minutes.
Preheat oven to 400°. Combine soup, turkey and vegetables in 9-inch pie plate. Stir together remaining ingredients. Pour over turkey mixture. Bake about 30 minutes or until golden brown.
Make scoops of sherbet and place on a foil-lined baking sheet. Freeze 2 hours or until firm. When ready to serve, pour ginger ale into a punch bowl and top with scoops of sherbet. Serve with straws and spoons. Makes about 20 (4 ounce) servings.
Place boiling water and gelatin in blender container; cover and blend until gelatin is dissolved. Pour 1/2 cup of the gelatin mixture into a measuring cup; set aside. Add half of the milk to remaining gelatin mixture in blender container; blend on low speed until well mixed. Add half the ice cream; cover and blend just until smooth. Pour into tall glasses. Repeat with reserved gelatin mixture, milk and ice cream. Garnish each glass with a fresh strawberry, if desired. Makes 6 servings.
Combine ingredients and heat until sugar dissolves. (Bring to boiling point.) Simmer 10 minutes. Serve hot. May store in refrigerator for 2 months. To make 1 gallon, multiply ingredients by 4.
Mix together. Allow to sit for several hours for flavor to develop. Great on French toast. Has less than 1 g fat.
Mix together and put in pie crust. Sprinkle on more coconut. Cook at 350° until brown.
Mix ingredients well. Pour into unbaked pastry shell. Cook about 45 minutes until firm in a 350° oven. Sprinkle with nutmeg.
Cook rhubarb and sugar. Keep stirring as it tends to burn easily. Cook about 15 minutes or until it starts to thicken. Remove from heat. Add Jell-O and stir until dissolved. This may be frozen or refrigerated. Very good on your morning toast.
Line baking pan with chipped beef. Wrap skinless, boneless chicken breasts with strips of bacon. Place on beef. Mix one pint sour cream and one can mushroom soup. Pour over chicken and bake at 275° for 3 hours. Cover with foil for first two hours of baking, then remove foil to brown.
In a shallow casserole dish (13 x 9-inch) layer: zucchini and tomatoes. Cover these with thinly sliced white onion rings. Sprinkle over vegetables: brown sugar, basil, salt and pepper to taste. Cover all with cracker crumbs. Dot with butter. Sprinkle with cheese. Cover and bake 30 minutes at 350°. Remove cover and bake another 45 minutes.
Mix dry ingredients thoroughly. Add remaining ingredients. Pour into greased and floured loaf pans. Makes at least 2 loaves of bread. Bake at 350° until done.
Mix both puddings and jello with water in saucepan. Heat to a rolling boil, stirring constantly. Cool and add the oranges, pineapple and Cool Whip. You may also add marshmallows if you wish.
Combine sugar, water, spices and food coloring; bring to a boil. Remove from heat. Add butter. Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir just until flour is moistened.
Saute oleo, onion and bell pepper. Mix with other ingredients (peas last). Top with bread crumbs. Bake until bubbly in 350° oven.
Combine all ingredients. Place in greased 9 x 13-inch pan. Let stand overnight in refrigerator. Bake at 350° for 45 to 50 minutes. Serves 6.
Combine all ingredients and mix for 5 minutes with electric mixer. Pour into greased tube or Bundt pan. Bake at 350° for 1 hour or until done.
To baking mix, add buttermilk and mix. Roll out in cookie pan or pizza pan. Layer sauce, veggies (green peppers, onion, mushrooms and olives). Add tomato chunks and then cheese. Bake for 20 minutes.
Grease (8 x 12-inch) baking dish. Arrange rhubarb, marshmallows and 3/4 cup sugar in bottom of dish. Cream butter with 1 cup sugar; add eggs. Mix well. Sift dry ingredients and add alternately with milk. Pour over the rhubarb mixture. Bake in 350° oven for 1 hour. Cool 5 minutes. Turn onto platter. May be served with whipped or plain cream.
Cream lard and sugar together. Add eggs, 1/4 cup water and flavor. Add the dry ingredients and stir. If too soft, add a little more flour. Bake at 450°.
Mix jello, cold water and hot water. Add remaining ingredients. Place in refrigerator to jell.
Stir all ingredients together with 1 cup of the corn bread stuffing. Put in a casserole dish and bake at 300° for 30 minutes. Cut up 1/2 stick margarine into remaining stuffing. Sprinkle on top of casserole and bake an additional 10 minutes.
Beat sugar and shortening. Add egg, water and vanilla. Beat. Add sifted dry ingredients. Mix and add peanut butter chips. Spread on greased pizza pan to 1/2-inch from edge. Bake 7 minutes at 350°. Arrange marshmallows, nuts and chocolate chips on top. Bake until marshmallows are lightly browned. When cool, drizzle with mixture of 1/2 cup chocolate chips, melted with a little shortening.
Slice cucumbers, taking out seeds. Cube and mix with lime in 2 gallons of water. Soak cucumbers for 24 hours. Rinse well. Cover with clear water and soak for 3 hours. Drain and cover with boiling water. Drain and mix vinegar, sugar, salt, celery seed, pickling spice and food coloring. Add cucumbers and boil for 35 minutes. Put in jars and seal.
Heat oven to 350°. Line a 15 x 10-inch jelly roll pan with foil. Arrange crackers over the bottom of the prepared pan. Combine butter or margarine and sugar in a saucepan. Bring to a boil over medium heat. Boil 2 minutes, stirring occasionally. Remove from heat. Pour and spread evenly over the crackers. Bake at 350° for 10 minutes or until golden brown. Cool completely before cutting or breaking crackers into pieces.
In a large Dutch oven (cast-iron is best) on medium-high heat, brown steak in oil quickly on both sides until well browned. Remove steak, turn stove to medium. Add onions, green pepper and garlic. Cook 2 minutes. Add browned steak to onions and peppers. Add all spices. Stir over medium heat for 1 minute. Turn heat down to a simmer. Cover and simmer 4 hours. After done, top each bowl of chili with shredded Monterey Jack cheese.
This recipe is for 1 pound of venison or steak. Preferably I use steak. Marinate meat for 4 or 5 hours; drain in colander. Place on trays to dry in dehydrator (do not overlap meat). Dry at 145° for 8 or 10 hours. It will bend like a green willow without breaking. Refrigerate when done.
Combine milk, butter, sugar and salt in heavy saucepan. Bring to full boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat, add chocolate and vanilla. Stir until smooth. Pour into lightly greased pan (about 8 x 9 inches). Cook until firm.	Cut into squares.
Place juices and sugar in pitcher. Mix well until sugar is dissolved. Add strawberries. Mix well until combined. Slowly add lemon-lime soda. Refrigerate until ready to serve.
Combine orange juice, brown sugar and lemon juice in a large skillet; cook over medium heat 1 minute or until sugar melts, stirring constantly. Add halved bananas and cook 1 minute. Carefully turn bananas and cook an additional minute. Transfer to individual serving plates. Serve warm.
In large pitcher or 2-quart measuring cup, stir together sugar, lime juice and mango nectar until sugar is dissolved.
Coat pan with cooking spray oil. Mix flour and seasonings. Coat chicken. Drizzle with Butter Buds. Bake in oven, uncovered, at 425° for 30 minutes. Cover and bake 30 minutes more.
Sift dry ingredients 4 times. Add sugar, eggs, butter and milk. Mix thoroughly. Pour into layer cake pans. Bake at 350° for about 30 to 35 minutes or until done when tested.
Cook ingredients until forms a medium ball or hangs on spoon. Pour over cooked popcorn and shape into balls. Butter hands to prevent sticking.
In large bowl, combine flour, sugar, baking powder and salt; mix well. In medium bowl, beat together milk, sour cream, egg substitute and vanilla. Pour milk mixture over dry ingredients and mix until batter is smooth; stir in margarine. Gently fold in blueberries and lemon zest. Butter nonstick skillet and set over medium heat; when hot, ladle 1/2 cup batter into pan to make 6-inch pancake. Repeat this process until all of batter has been used.
Combine sugar, cream of tartar and water in thick saucepan. Place over heat, stirring constantly, until sugar dissolves. Wipe crystals from side of pan as necessary. Boil, without stirring, to 240° or soft ball stage. Pour onto lightly buttered platter. Cool to 110° or lukewarm, turning edges toward center as necessary to prevent hardening. Pour extract in center of candy. With fondant spatula, fold candy toward center; repeat movement until candy becomes opaque. Work in hands until smooth and shiny. Store in airtight container at least 24 hours. Divide and work food coloring into fondant as desired. Form into candies or bonbons; place on waxed paper to set. Store in semi-airtight container. Yield: 80 undipped centers or 1 1/4 pounds.
Cut chicken into pieces. Place broccoli in bottom of baking dish. Put chicken over broccoli. Spread soup over chicken. Top with Cheddar cheese and bread crumbs. Bake at 350° until brown.
Dissolve yeast in warm water. Melt oleo and cream with sugar. Add beaten egg and dissolved yeast. Add flour and stir until mixed. Let rise a few minutes. Place by spoonfuls in greased muffin tins. Bake at 350° for 30 minutes. Batter may be stored in refrigerator in tight covered bowl 2 or 3 days.
Dissolve gelatin in hot water. Refrigerate until thickened. Combine pineapple, marshmallows and rice. Cut cherries in small pieces. Whip cream. Chill other ingredients while gelatin is chilling. When gelatin is partially set, add pineapple mixture and part of cherries. Fold in whipped cream and place in a 9 x 9 x 2-inch pan. Sprinkle with remaining cherry bits. Refrigerate at least 1 hour before serving. Serves 12.
Line cookie sheet with aluminum foil. Heat oven to 300°. Dissolve sugar in vinegar. Coat all pecans in this mixture until it is all soaked up. Spread pecans out evenly in one layer on cookie sheet. Bake for 20 minutes. Take out and stir around, then bake 10 minutes more. Melt butter and mix with seasoned salt. Drizzle over pecans. Bake 5 minutes more or until dry.
Bring sugar and sour cream to a boil over medium heat. Cook 5 minutes. Remove from heat and stir in vanilla. Add nuts; toss until coated. Dry on waxed paper.
Combine all ingredients in large skillet. Cover and simmer 30 minutes or until tender, about 10 to 12 servings. Can add (German) sausage, cut in about 3 or 4-inch pieces and fried with 4-inch chunks of Italian sausage.
In a nonstick boiler, melt butter. Add milk, sugar and eggs (beaten well), stirring constantly to keep from sticking. Add pinch of salt. Pour into unbaked pie crust. Sprinkle nutmeg over the top of the pie and cook at 350° for about 30 minutes.
Prepare in order given; can mix everything but eggs and mayonnaise the day before. Add eggs and mayonnaise the morning it is to be served.
Melt bark and stir other ingredients in. Spread on wax paper and cool. Break into chunks and serve.
Cook jumbo shells for 9 minutes; drain. Rinse with cold water, drain and arrange in single layer to fill.
Mix together all ingredients and boil for 5 minutes. Add a pint of home-canned beets or a can of beets to the sauce. Let stand for 1/2 hour or more. Reheat before serving.
Combine all ingredients except chocolate chips and paraffin. Roll into balls and chill. (Can use whole nuts or drained maraschino cherries instead of chopped nuts.)
Mash bananas, sugar and juice. Let stand for 30 minutes. Add evaporated milk and homogenized milk; stir well. Freeze in ice tray. Stir often while freezing.
Wash and dry mushrooms. Mix all ingredients together. Pour into a baking dish. Bake at 350° for 30 to 35 minutes.
Blend dry ingredients. Combine sugar and oil; add eggs and vanilla. Add to dry ingredients. Roll dough into 1-inch balls. Dip the balls in sugar. Flatten balls with the bottom of a glass. To give a corrugated look, score them with a fork. Bake for 10 to 12 minutes on a lightly greased cookie sheet.
Cut shrimp lengthwise. Combine noodles, sour cream, soup, onions, olives, dill weed, seasoned salt and half of the cheese; mix well. Fold in shrimp.
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, butter and 2 cups flour. Beat until smooth. Mix in enough of the remaining flour so dough is easy to handle. Turn out onto lightly floured surface; knead 5 minutes, until smooth and elastic. Place in greased bowl; turn over. Cover; let rise 1 1/2 to 2 hours in a warm place. Punch down; shape into rolls. Place in greased pans. Let rise 20 minutes. Bake at 375° for 20 minutes, until nicely browned.
Broil broccoli until tender; drain. Brown beef, onion and celery. Layer ingredients in a buttered casserole dish. Cover with cheese. Cover and bake at 350° for 40 minutes.
Bring to a boil on medium heat. Boil 2 minutes, stirring constantly. Set it off the burner and add 2 teaspoons vanilla and 2 teaspoons water and boil for 1 minute.
Saute green onions and bell pepper in skillet, using butter. Combine all ingredients in a 4-quart baking dish. Bake at 350° for 45 minutes.
Cut cucumbers in strips lengthwise. Put boiling water over cucumbers and let set overnight. Pack in clean glass jars next day. Combine all other ingredients and boil 5 minutes. Pour over the cucumbers which were packed in the jars. Seal at once. May process in water bath for 5 minutes. If they seal without water bath, they are better.
Place chicken in a shallow baking dish. Mix lemon juice, soy sauce and sugar; pour over chicken, coating each piece. Sprinkle remaining ingredients evenly over chicken. Cover and bake at 375° for 1 hour; uncover and bake 1/2 hour more, basting twice. Serves 4 to 5.
Mix together first 5 ingredients. Mix together last 3 dry ingredients. Add liquids to dry ingredients. Stir just enough to mix. Cook on griddle.
Cook noodles as directed on package. Saute or steam onion and pepper until tender. Add onion and pepper to the tomatoes and simmer for 5 to 10 minutes. Fry bacon until crisp; drain and crumble.
Mix first 5 ingredients. Add 1 cups of nuts. Chill and form into ball. Roll in remaining cup of chopped pecans.
Mix margarine, shortening, 1 1/2 cups sugar and eggs. Blend dry ingredients. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon. Roll balls into sugar-cinnamon mixture. Place 2 inches apart on ungreased sheets. Bake at 400° for 8 to 10 minutes. Remove from sheets immediately.
Mix together thoroughly the first 5 ingredients. Sift together and stir in the remaining ingredients. Chill dough. Roll into balls size of large walnuts. Place 3 inches apart on lightly greased baking sheet. Flatten with fork dipped in flour, crisscross. Bake until set, but not hard at 375° (quick moderate oven). Bake 10 to 12 minutes. Makes about 3 dozen 2 1/2-inch cookies. Spread melted peanut butter chips on top for frosting.
Dissolve jello in boiling water. Stir in cranberry sauce and undrained pineapple until sauce melts. Chill until partially set.
Combine first 6 ingredients; stir well. Chill thoroughly. Shape into a ball and roll in parsley. Serve with assorted crackers. To freeze, place salmon ball in an airtight container in freezer. To serve, remove from freezer and let thaw completely. Yields one (6-inch) ball.
Boil chicken. Remove from bone. Return chicken to broth; add bean sprouts and water chestnuts (drained). Add drained mushrooms; simmer. Add celery, onions and soy sauce; simmer until celery and onions are done. Thicken cornstarch and water by cooking. Add to mixture and salt and pepper to taste. Serve over noodles or rice.
Cook and thoroughly drain broccoli. Mix all ingredients and bake at 425° until done.
Mix all ingredients together. Roll into small balls. Dip in melted chocolate to cover. Yum yum good.
Mix. Lift globby glue out of starch and knead until it thickens (about 5 minutes). Stretch and pull it. Store airtight.
Boil cloves in water until it turns a tea color. Strain cloves and add all other ingredients. Chill and serve.
In a mixing bowl, combine cream cheese, 2 jars chopped dried beef, green onion, Accent and Worcestershire sauce. Form mixture into 2 balls. Roll balls in remaining jar of chopped beef. Serve with Triscuits or other crackers.
Clean quail thoroughly. Rub inside and out with butter or margarine, salt and pepper. Truss quail and place on spit. Roast under low gas flame 20 to 25 minutes. Allow 2 quail per serving.
Mix milk, vanilla, almond extract and lemon juice. Stir until thick. Fold in Cool Whip. Put in pastry shell; chill. Top with your favorite topping.
Mix all ingredients together using a spoon or wire whip. Chill for 8 to 10 hours before serving.
Beat together sugar and oil. Add eggs, mashed bananas, sour cream and vanilla. Blend well.
Fry hamburger;	drain.	Add rice and onion. Cook until rice is tender.	Place cabbage	in bottom of casserole dish. Put hamburger on top. Mix soup with water and pour over meat. Cook 1 hour at 350°. Place cheese on top and put in oven until melted, just a few seconds. Serves 6.
Mix all together and bake in an 8 or 9-inch square pan at 350° for 25 minutes.
Mix flour, baking powder and salt. Rub in soft shortening. Mix beaten egg and milk; stir into dry ingredients. Drop into hot broth by tablespoon. Cover and cook for 15 minutes.
Preheat oven to 425°. Into medium bowl, measure flour, sugar and salt. With pastry blender or 2 knives, used scissor fashion, cut shortening into flour mixture until it resembles coarse crumbs. Add water, 1 tablespoon at a time, until pastry just holds together.
Combine all ingredients. Mix well and pour into unbaked 9-inch pie shell. Sprinkle with nutmeg. Bake 10 minutes in preheated 450° oven. Then reduce heat to 350° and bake another 30 minutes or until custard is set.
Lightly brown tuna and onion	in salad oil.	Add egg yolks, bread, lemon juice and seasoning. Fold in egg whites and turn into greased custard cups. Bake in pan of hot water at 350° until firm. Unmold and serve with white sauce.
Combine first 5 ingredients with 1/3 cup Manwich; mix well. Form mixture into 1-inch balls; arrange in baking pan. Bake at 450° for 15 minutes; drain excess fat. Pour remaining Manwich mix and water over meatballs. Bake 15 minutes longer. Makes 30 to 35 meatballs.
Dissolve Jell-O in hot water. Add sugar, lemon juice and pineapple syrup and stir to dissolve. Chill in oiled pan or individual molds until firm. Serve on lettuce.
Mix the ingredients and place in a baking dish. Cook in preheated oven at 375° for 1 hour. Serves 8 to 10.
Sift dry ingredients together; cut in oleo and oil. Combine eggs, sour milk, vanilla and zucchini; add to flour and oleo mixture. Mix well. Put in a 9 x 13-inch greased pan. Bake at 325° for 40 to 45 minutes or until done.
Remove seeds from green peppers; set aside. Finely chop onion; set aside. Mix together the hamburger, bread crumbs, onion and egg. Stuff mixture into green peppers. Place stuffed green peppers on shiny side of individual pieces of foil; top with 1/4 cup of tomato sauce. Wrap, using drugstore wrap method. Place on coals; cook for 12 to 15 minutes on each side.
Mix and sift flour, baking powder and salt. Cut in shortening with a knife. Stir in milk and work lightly into a dough. Roll out on a floured board into a sheet 6 x 8-inches. Spread with softened butter; sprinkle with brown sugar, cinnamon and nuts. Roll up like a jelly roll and slice crosswise. Place in a well-greased pan. Bake in a hot (400°) oven for 12 minutes or until browned.
Place 1 cup pecans in bottom of pastry shell; drizzle with 1/4 cup caramel topping. Set aside. Combine cream cheese, sugar and vanilla; beat at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Pour mixture over pecans. Bake at 325° for 45 minutes. Cool completely, and chill. Garnish with pecan halves and drizzle with additional caramel topping, if desired. Yields one 9-inch pie.
Mix all ingredients. Grease well and flour 9 x 13-inch pan. Bake 35 to 45 minutes at 350°.
Season the steaks on both sides with salt and pepper. Dredge the steaks in flour; shake off excess. Using 2 tablespoons of butter, brown the steaks on both sides in a skillet. Remove the steaks and set aside. Melt remaining butter; add garlic, onion and sweet pepper and cook, stirring frequently, until the onions are translucent, about 5 minutes. Return the steaks to the pan, overlapping them slightly. Add the tomatoes, Worcestershire sauce and bouillon. Bring to a simmer and cook, covered for 1 hour and 15 minutes or until tender. Skim any excess fat from the surface, then stir in the cornstarch and water mixture. Bring to a simmer and allow to thicken.
Line buttered cookie sheet with whole graham crackers.	Boil sugar and butter 2 minutes or until blended. Pour over crackers. Sprinkle with pecans. Bake in 375° oven for 8 minutes. Cool and cut into bars. (Don't overbake, they are best a bit chewy.)
Heat the olive oil in a medium saucepan. Add the rice and saute gently for 5 minutes, stirring constantly. Be sure not to brown the rice. Add the water, salt and pepper; bring to a rapid boil. Cook for about 7 minutes on medium-high heat until the water gets below the surface of the rice. Reduce the heat to the lowest point, cover the saucepan tightly and cook for 25 minutes, until all the water is absorbed into the rice. Fluff the rice with a fork, sprinkle all the pine nuts on top and serve.
Prepare pudding according to package directions. Starting with cookies, layer pudding and Cool Whip in a clear glass bowl. Repeat layers ending with Cool Whip. Chill for at least 1 hour.
You can use any kind of pasta you have at home (i.e., elbow macaroni, spaghetti, broken into little pieces or linguine same instructions, break up). I use a handful per person.
Mix and bring to a boil. Boil 1 minute (rolling). Cool. Beat until thick.