HumbleIntelligence/food-ner-1-Million huggingface dataset:
Puree bananas in blender. In medium bowl, combine bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla. In large bowl, combine flour, baking powder and cinnamon. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into well-greased 2 1/2-inch muffin cups. Bake at 350° for 25 to 30 minutes or until wooden pick comes out clean.
Mix well. Pour into 9 x 13-inch pan. Top with 1/2 cup brown sugar. Bake at 350° for 40 to 45 minutes.
Beat eggs and milk together. Place fine crumbs in shallow container. Roll skewered meat in flour seasoned with the salt, pepper and seasoning salt. Dip in egg wash. Coat with crumbs. Single layer sticks on 26 x 18 x 1-inch trays. Spray tops of sticks with Pam spray. Brown in convection oven at 400° for approximately 30 minutes with blower high. Place browned meat in three 12 x 20 x 6-inch pans (2 layers). Add hot gravy to each pan, enough to cover sticks completely. Cover pan with foil and bake in convection oven at 275° with blower low until serving time. Makes 250 servings.
Mix all ingredients together. Bake 1 1/2 hours at 375°. Makes 2 medium size loaves.
Mix children with dogs and empty into field, stirring constantly. Sprinkle with wild flowers. Pour brook gently over pebbles. Cover with a blue sky and bake in hot sun. When children are well browned, they may be removed and set in a cool bathtub.
Combine all ingredients in blender. Cover. Blend on high until smooth. Serve immediately.
Sprinkle a little nutmeg in mixture. Mix an put in baking dish. Add Topping.
Mix sugar, cocoa and melted butter together. Then add milk. If not creamy, add more milk.
Combine dry ingredients in a medium saucepan. Add milk gradually and blend in. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Remove from heat. Blend in margarine and vanilla. Pour into individual serving dishes. Chill. Garnish and top as desired.
Melt shortening in pressure pot, salt and pepper beef and rub flour well on all 4 sides. Put in pot and brown on all sides. Add soup mix blended with water and pour over roast. Simmer until tender. Cook at 15 pounds of pressure for 25 to 30 minutes.
Add sugar to diced apples and let stand 10 minutes. Sift flour, soda and spices. Blend oil and egg into apple mixture. Add flour mixture all at once and beat with wooden spoon until well blended. Bake in well-greased and floured 13 x 9 x 2-inch pan at 350° for 35 to 40 minutes. When cold, cut into squares and sprinkle with confectioners sugar.
Combine marshmallows and milk in top of double boiler. Melt marshmallows over hot water. Set aside to cool completely, but do not chill to gel stage. Beat out lumps and fold in cream that has been whipped, vanilla and salt. Layer peaches and marshmallows mixture in crust. Chill 1 hour before serving.
Mix cottage cheese and cheddar cheese together. Add dill weed, worchestershire sauce and salt and mash with a fork. Dip raw vegetables in and eat.
Cook the dried apples in the water until tender. Drain off any excess liquid. Mash apples with the sugar, lemon juice, spices and flour.
Pour wet ingredients over dry mix. Mix well. Bake in roaster or big pan at 200° for 1 1/2 hours, stirring every 1/2 hour.
Mix the first 5 ingredients together and add to cooked limas. Pour in casserole dish and top with bacon slices. Bake at 325° for 1 hour.
Peel potatoes; cut up and salt. Cook done. Boil eggs and chip up. Mix together, then add onions, pickles, mayonnaise and black pepper. Put in bowl.
Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder and salt in a medium bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed of electric mixer, beginning and ending with flour mixture. Stir in vanilla. Do not overbeat. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks. Spread Whipped Cream Filling between layers; spread top and sides of cake with Perfect Chocolate Frosting. Refrigerate until ready to serve. Makes one 3 layer cake.
In saucepan, cook onion with thyme in butter until tender; add remaining ingredients except potatoes. Pour into 1 1/2-quart casserole. Spoon potatoes around edges of casserole. Bake at 400° for 30 minutes or until hot. Makes about 3 1/2 cups.
Cook cabbage in salt water until tender and drain. Meanwhile, melt butter. Add flour and salt. Stir and cook approximately 5 minutes. Add flour. Stir until thickened. Pour over cabbage. Top with sliced Velveeta. Heat in oven until cheese melts.
Wash thoroughly 1 pound lentils. Put in a pot; cover with water and bring to a boil. Simmer for 5 minutes; turn off heat. Let stand for over an hour (until cool). Drain off water. Add the chopped parsley, cilantro (chopped), celery, spring onions and red or sweet onions.
Add eggs, oil, sugar and carrots and mix well. Combine remaining ingredients together and then add to first mixture. Pour in tube pan. Bake at 350° for 60 to 70 minutes.
Stir milk and cheese soup until smooth. Layer potatoes and onion. Pour soup mixture on layer. Salt and pepper as you go. Put a sprinkle of turmeric, if you want to. Bake in oven at 350° until potatoes are done.
Combine flour, sugar, eggs, pineapple and nuts together. Mix well. Pour in a 9 x 12-inch cake pan. Bake in a 350° oven for 40 to 45 minutes. In a bowl, combine cheese, butter, vanilla and sugar. Blend until smooth. Pour on top of cake while it is still hot.
Put apples in micro-safe covered casserole (a 2-quart dish is adequate since apples cook down quickly). Sprinkle with 2 tablespoons sugar if apples are tart. Microwave on High for 3 minutes. Stir or fold gently; return to oven and cook 3 minutes on High power. At this point, the firmer, crisper apples like Granny Smith will need more cooking. You want fork-tender, but not mushy, slices. Continue to cook 2 to 3 minutes on High power and check and stir again. Most apples will be tender at 9 to 10 minutes cooking. Yields about 6 servings.
Cream all ingredients together. Roll on floured board. Cut and bake at 350° until light brown.
In cold water, soak beans overnight in a Dutch oven size pan. The next morning, set on stove (just as they are) and parboil for about 1 hour. Add salt pork (cut up into several pieces), dry mustard, onion (cut up into about 4 pieces), molasses, sugar and clove of garlic (cut up). Cover all with water. Bake at 350° until beans are tender and not mushy, approximately 4 to 5 hours. Keep checking and add water to keep beans covered. Stir each time you check.
In a mixing bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour over chicken; toss to coat well. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.
Mix together first three ingredients. Add next three ingredients that have been sifted together. Then add apples, nuts, coconut and vanilla. Pour into a well-greased Bundt pan (floured). Bake 1 hour and 20 minutes at 325°.
Pressure cook the deer meat for 25 minutes. Shred meat. Add the onion, salt, pepper and barbecue sauce to taste. Slow cook in crock stew cooker overnight or for 5 to 6 hours. Stir occasionally. Serve on buns with sweet Spanish onions and dill pickle slices. Enjoy!
Cut Crab Delights flakes in half or shred. Combine with celery, onion and mayonnaise. Serve as a sandwich or on lettuce.
Brown meat and onions. Add remaining ingredients. Put mixture in a casserole dish, top with bacon and bake 1 hour at 350°.
Boil sugar, vinegar and spices for 20 minutes. Drop peeled fruit in, a few at a time; cook until tender. Pack in hot, sterilized jars, adding syrup to 1/2 inch of the top. Seal. Yields 5 quarts.
Beat eggs only until mixed. Add sugar, salt and vanilla. Pour scalded milk over crumbs and soak well. Stir in egg mixture and butter. Pour in greased baking dish. Set dish in a pan containing 1 inch hot water. Bake at 350° for 60 to 75 minutes. Test as for baked custard. Cake crumbs may be used instead of bread. Nuts, raisins, dates or melted chocolate may be added if desired.
Sift flour, salt and soda together. Stir in remaining ingredients in the order given. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix shortening, sugar and eggs. Sift together flour, salt, soda and cream of tartar. Add to creamed mixture. Chill dough. Roll into walnut size balls. Then roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes.
Cook and drain vegetables. Place in a flat 9 x 9-inch pan. Sprinkle with salt and garlic powder. Cook butter, flour and water together. Cool and add sour cream, cheese and optional spices, if desired. Pour over the vegetables and top with buttered crumbs. Bake for 30 minutes at 350°. Can be made a day ahead and baked the next day.
Grease (diet margarine) 1-quart casserole. Beat egg yolks (reserve whites). Blend in lemon peel, milk and lemon juice; add sugar, flour and salt and beat until smooth. Beat egg whites until stiff. Fold into yolk mixture carefully, but thoroughly. Pour into casserole. Set in another pan with 1/2-inch hot water. Bake at 325° for 30 to 35 minutes or until golden brown. Serve warm or cool.
Wash beans before soaking. In 2-quart pot or casserole, cover beans with water; soak overnight. Do not drain. Add salt pork, onion, garlic, salt and pepper to beans. Simmer, covered, for 2 hours. Add tomatoes, green pepper, sugar and hot pepper sauce. Cover and simmer 3 hours more. Makes 8 to 10 servings.
Heat a small amount of oil over medium heat in skillet. Add sliced apples (with or without peel). Sweeten to taste with half brown sugar and half white granulated sugar. Cook, covered, until sugar is melted. Uncover and cook until apples are tender and most of the liquid evaporated. Do not overcook or apples will be mushy.
Make corn bread according to directions. Brown beef and sausage. Crumble in skillet. Add onion. Cook until clear. Add soups and all ingredients together. Pour in greased pan. Bake at 325° until brown.
Arrange fillets in lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with oregano and pepper. Pour spaghetti sauce over top; sprinkle with parsley. Bake, uncovered, in 350° gas oven 18 to 20 minutes. Sprinkle cheese over top; bake 5 minutes longer until cheese melts. Yield: 6 servings.
Cream shortening and sugar. Add egg; beat until light and fluffy. Stir soda into sourdough starter and add to creamed mixture. Crush All-Bran cereal and fold into batter with mashed bananas and salt. Fill buttered muffin tins 2/3 full and bake at 375° for 25 minutes. Makes 12 muffins.
Cut up apples and seed. Put in pot and cover with water. Cook until mushy. Run through sieve. Place apple mush, sugar and cinnamon together and cook until thick. (Low heat is better.) Get out your jelly jars and fill. Put hot lids on jars and seal.
Boil chicken; remove skin and bones and shred. Mix the sour cream, soup, chilies and enough milk to create pourable consistency. Flavor with taco sauce to taste. Pour small amount of sauce into bottom of a 9 x 13-inch baking dish. Spread to cover. Form enchiladas by placing chicken and grated cheese in a tortilla roll. Place seam side down in dish. Continue with enchiladas until chicken and cheese are gone. Cover with remaining sauce; sprinkle with cheese. Bake at 350° for 45 minutes to 1 hour.
In saucepan, mix cornstarch with sugar and add water. Boil until clear. Then add jello. Cool, but do not let it set. Arrange berries in baked pie shell and pour cooled jello mixture over berries. Let chill until firm.
Chop all vegetable ingredients fine. In deep frying pan or wok, add 1 tablespoon oil. Brown meat and drain excess oil. Break meat into small pieces (no lumps). Mix in vegetables and saute with meat until carrots are cooked. Sprinkle a few times with soy sauce for flavor. Simmer until vegetables are cooked. Let cool 1/2 to 1 hour.
Mix shortening and cream cheese together. Add sugar, vanilla and nuts. Mix flour in until desired consistency to form crescents of desired size. Bake at 350° until lightly browned. Roll in powdered sugar when cooled.
In a medium-sized bowl, combine the yogurt, sour cream, mustard, sugar, vinegar, celery seed, salt and pepper. Add the cabbage and carrot and toss well to mix. Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Using a shallow cookie sheet with sides that are the size of a pastry sheet, spread dough one sheet at a time, brushing each leaf thoroughly with butter. When process is complete with 1 pound of phyllo, mix walnuts, sugar and mazzaher, and spread mixture over completely. Cover with remaining pastry dough, being sure to brush each leaf with butter. Using a small sharp knife, cut down lengthwise in 1 1/2-inch rows, then cut each row diagonally to make diamond shapes. Bake at 200° for 1 1/2 hours until pale brown. Pour syrup over while pastry is hot.
Combine cornmeal, cold milk and salt. Pour into hot milk in heavy pan, stirring constantly. Cook about 5 minutes, until thickened. Remove from heat and stir in butter. Cool slightly. Beat egg yolks until thick and lemon colored. Stir small amount of cornmeal mixture into egg yolks and add egg mixture to cornmeal, stirring constantly. Fold in beaten egg whites. Pour into ungreased 1 1/2-quart dish. Bake, uncovered, about 1 hour in 350° oven.
Mix onions and cheese. Layer tortillas and onion and cheese mixture in a 9 x 13-inch pan. Cover with Enchilada Sauce. Bake for 30 to 45 minutes in 400° oven.
Cook the onion and celery for 15 minutes in margarine and 1/2 cup water. Save the water from the celery and the margarine. Mix bread cubes, celery, onion, salt and pepper with 1/2 cup of the reserved liquid to moisten. Bake 35 minutes in a covered casserole pan or use as a stuffing in fish, beef roll-ups, poultry, etc.
Line (8-inch) new flower pot completely with foil and set aside. Crush the cookies until they resemble potting soil. Place 1 cup crumbs (or more) in flower pot and set aside. Cream the cream cheese, margarine, sugar and vanilla together until blended and set aside.
Trim all fat and bone from meat. Slice into strips 1/4-inch wide by 2 inches long. In large skillet, melt butter and brown meat. Place meat in slow cooker. Add all other ingredients, except the mushrooms, flour and sour cream. Cover; cook on low for 6 to 7 hours. The last 30 minutes, cook on high and add mushrooms. Combine flour and sour cream; add to meat. Stir often. Serve over hot noodles or rice. Serves 4 to 6.
Remove chicken from bone. Cut in bite-sized pieces and place in large casserole dish. Bring broth and chicken soup to a boil and pour over chicken.
Mix together all ingredients except crackers and pour into oblong baking dish. Crush 1 pack of Ritz crackers and sprinkle on top. Melt 1 stick of butter and pour over crackers. Place in oven and bake at 300° for 30 to 40 minutes.
Bake pie until very lightly browned. Cool and freeze uncovered. Remove from freezer and let set at room temperature for 30 minutes. Finish baking at 350°. Pies will stay good in freezer from 4 to 6 months.
Dissolve yeast in 1 cup of warm water. Set aside. Combine shortening, sugar, salt and dried milk. Add hot water and 5 cups of flour. Add dissolved yeast. Add 6 cups of flour. Blend well. Put on floured breadboard. Let rise 10 minutes. Knead. Let rise in a covered pan in a warm place for 2 hours. Punch down. Roll out on breadboard in sections. Spread rolled dough with butter, sugar and cinnamon. Roll up. Slice and place in pans. Let rise 1 hour. Bake for 20 minutes at 350°. Frost when slightly cool.
Dissolve yeast in warm water. In large bowl put shortening, sugar and salt. Pour boiling water over and stir until shortening is dissolved and mixture is just warm. Add flour and yeast. Stir until all flour is mixed well. Place in a greased bowl. Cover, let rise. Roll out on floured paper or pinch off balls. Flatten and put in greased pan, let rise. Bake at 350° until done.
Beat egg with sugar until frothy. Combine apples with remaining ingredients, except butter and cream and blend well. Combine beaten egg with apple mixture and blend well and spread out in a buttered 9-inch pie plate. Dot with butter and bake in a 350° oven until browned, about 30 minutes. Slice and serve hot, topped with heavy cream. Serves 6.
Cut bacon in pieces. Place in a large pot with chopped onion and green pepper. Cook until crisp bacon. Drain grease. Set aside bacon mixture. Pour beans into same pot as bacon mixture was. Stir in mustard, vinegar, brown sugar and maple syrup. Continue stirring until mixture comes to a boil, then add bacon mixture. Stir until boils again, then turn off.
Mix flour with sugar well. Add sweet milk and 3 egg yolks; beat the egg yolks just a little. Boil until thickened over low heat, stirring constantly, or cook in a double boiler. When done, add vanilla and oleo. Put a layer of vanilla wafers in an ovenproof bowl. Add a layer of strawberries and another layer of vanilla wafers. Pour pudding over all.
Mix sugar, cinnamon and nuts. Place apples in bottom of greased 8 1/4 x 1 3/4-inch round baking dish. Sprinkle with cinnamon mixture. Sift dry ingredients. Combine egg, milk and butter. Add dry ingredients all at once and mix until smooth with egg mixture. Pour over apples and sprinkle with remaining nuts. Bake at 325° for 55 minutes. Serve warm with ice cream.
Boil colored rotini pasta and tube pasta; drain both. Rinse in cold water and mix together in large bowl. Mix in vegetables; toss entire mixture with 1 tablespoon of oil. Coat entire mixture lightly with Feta cheese and Ranch dressing. Can add crab or shrimp, then chill.
Combine Cornmeal, flour, eggs, sugar, salt, baking powder, green pepper, onion and tomato juice in large bowl and mix until moistened. Heat oil 370 in deep fryer. Drop by tablespoons into hot oil. Deep Fry until brown. Drain on paper towel.
Sprinkle 1/4 cup bread crumbs in greased shallow baking dish; set aside. Mix well mashed potatoes, eggs and Parmesan cheese. Spread 1/2 in prepared baking dish. Top with Mozzarella slices. Spread remaining potato mixture over cheese. Mix remaining bread crumbs with butter and sprinkle on top. Bake in preheated 350° oven for 50 to 60 minutes, until potatoes are firm and crumbs are browned. Let stand 15 minutes. Serves 4.
Melt margarine in pan and pour over flour and pecans. Stir until crumbly. Press in bottom of 9 X 13 cake pan. Bake at 325° for 15-20 minutes or until golden brown. Set aside and let cool.
Cook carrots in sugar and soup mixture until fork tender but not soft. Cool and dice carrots and let them stand overnight. The next day, add remaining ingredients and stir well before serving. Placed in a covered container, this will keep for several weeks in the refrigerator.
Mix everything together. Bake in a covered casserole, about 30 minutes at 350°. Don't overbake. Casserole can become mushy and unappetizing if overbaked.
Soften cream cheese. Add peppers, cheese, onions, pineapple, salt and 1 cup pecans. Shape into balls and roll in remaining pecans. Chill several hours. Serve with crackers and/or vegetables.
Brown beef, add other ingredients, except for beans, oil and flour. Cover and simmer for 1 hour. In small bowl, mix oil and flour until smooth. Add beans. Add this to kettle. Cover and simmer, stirring occasionally for about 30 minutes.
Mix together butter and sugar. Add eggs one at a time and flavorings. Then add flour, salt, and soda alternating with sour cream. Bake at 350 degrees for 1 hour 15 minutes.
Boil water, lemon rinds, sugar, orange rinds, cloves and cinnamon for 15 minutes. Add tea. Let stand for 3 minutes. Dilute 2 to 1. Add juice of oranges and lemons. Serve.
Drain pickles and cut into chunks. Pour other ingredients over. Stir for 4 days. Put into hot jars.
Melt butter in heavy skillet or pot. Add all green vegetables and saute well until onions are wilted. Add 2 cups water and diced shrimp and let simmer for 20 minutes, stirring occasionally. Dissolve cornstarch in a little water and add to mixture to thicken. Cook 10 to 15 minutes more. Serve over a bowl of cooked rice.
Beat egg white and add remaining ingredients. Pour over pecans. Stir and coat well. Pour all onto a foil-lined cookie sheet. Spray with cooking spray. Bake at 300° for 30 minutes. Stir every 10 minutes. Cool well, then place in an airtight container. Can do peanuts, but they require longer baking and more salt.
Melt oleo; add sugar and salt. Beat 5 eggs just enough to mix well. Add eggs and milk to creamed mixture. Add vanilla; pour into a 9-inch unbaked pie shell. Sprinkle nutmeg on top and bake at 345° about 40 minutes or until almost firm.
Cream shortening, sugars, eggs and vanilla. Add one-half of the flour at a time, beating well after each addition, then stir chocolate chips into the batter.
Place shortening, sugar, egg, water and vanilla in mixing bowl. Beat thoroughly, then blend in rest of ingredients. Drop on cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 5 dozen.
Mix cream cheese, Accent, onion, Worcestershire sauce and 1 package chopped beef (finely chopped). Roll into a ball. Cut other package beef into pieces and place on the outside of the cheese ball.
Fry sausage for 10 to 12 minutes. To remove excess fat, drain, slice and set aside. Cut tips from chicken wings. Sprinkle with salt and brown on all sides; set aside.
Cream butter and sugar. Add well beaten egg yolk and flour; beat well. Then add milk, lemon juice and grated rind. Fold in well beaten egg whites. Turn into pie crust and sprinkle with cinnamon. Bake at 350° until lightly browned.
Sprinkle lime	jello over cottage cheese and mix well until all jello	is absorbed. Drain pineapple and fold into mixture. Fold in Cool Whip and oranges. Chill before serving.
Saute onion in oil in non-stick skillet to soften; 2 minutes. Add 3/4 cup broth; bring to boiling. Add shrimp; reduce heat. Simmer, covered, until shrimp are pink; 3 minutes. Whisk together 1/4 cup broth, sour cream, mustard and cornstarch in cup until smooth. Whisk into the skillet. Cook, stirring to thicken. Add pepper, dill and lemon juice. Serve over rice and peas. Makes 4 servings.
Combine butter, pepper, onion, soup and sour cream. This will make a sauce. Layer noodles, ham, cheese, mushrooms and sauce in that order, twice. Cover with buttered bread crumbs. Bake at 350° for 1/2 hour or until bubbly.
Peel and seed cucumbers; cut into large chunks. Place in blender with garlic and chicken broth. Blend on high speed. Slowly add the sour cream, vinegar and salt. Blend until mixed well. Chill well before serving. May be garnished with lemon or parsley.
Parboil celery in salted water for 8 minutes. Drain celery and add soup, pimento and water chestnuts. Mix together and put in a buttered casserole. Top with buttered crumbs. Bake 35 to 45 minutes at 350°.
Brown meat; add cheese, tomatoes, onion and chips. Stir, then add lettuce. Pour sauce as desired.
Mix all except peanut butter and oats. Heat in pan over low heat until butter melts, then boil for 2 minutes. Remove from heat. Add peanut butter and oats. Beat well. Drop on cookie sheet. Cool and eat!
Fry tortillas in hot fat until they bubble; blot excess grease. Place soup, milk and green chilies in saucepan and warm. Layer tortillas, cheese, onion and chicken. Top with 1/3 soup mix, then more tortillas, etc. until all ingredients have been put in casserole. Bake at 350° for 30 to 40 minutes. Serves 6.
Cube chuck roast. Brown in skillet with flour, salt and pepper. Bake browned meat in baking dish 1 1/2 hours at 350°. Remove and add remaining ingredients. Bake 1/2 hour longer or until potatoes are tender.
Mix in large bowl the sweet potato, sugar, eggs and salt. Add flavors. Stir or beat well. Cook for 45 minutes on 375°.