HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 2 cookie sheets. In a large bowl, cream the butter and sugar with an electric mixer at medium speed. Add the egg, vanilla and bananas, beating until well blended. Add the flour, cinnamon, baking soda and salt and mix until blended. Stir in the granola. Drop by the tablespoon onto the prepared cookie sheets, spacing about 2 inches apart. Bake in a 375° oven for 12 minutes. Cool on a wire rack. Makes about 4 dozen.
Brown ground beef, onion and green pepper; drain. In deep casserole, add 1/2 cup rice and tomatoes. Add beef mixture; stir together. Add 2 teaspoons chili powder, salt and pepper. Bake in covered casserole at 350° for 45 minutes.
Preheat broiler. Saute sliced peppers in hot oil. Add jar of Ragu; simmer gently for 10 minutes. Broil a 2 pound steak for 4 minutes on each side.
Combine mayonnaise, sugar and milk. Pour over other mixed ingredients. Refrigerate for at least 1 hour before serving.
Boil vinegar, oil and sugar. Heat until sugar is dissolved well. Add salt and pepper. Let cool; pour over vegetables. Refrigerate several hours or overnight. Keeps real well in covered jar. Cutting the vegetables real fine will make a more attractive dish.
Combine dry ingredients. In small bowl, mix egg, oil, water and flavoring, beat with fork. Combine everything, mix well. Spray mini-loaf pan with "Pam." Bake at 350° for 15 minutes.
Cook grits in boiling water according to package directions. When cooled, add remaining ingredients. Pour into 13 x 9-inch baking pan. Bake at 275° about 1 hour. Makes 10 to 12 servings.
Cream butter. Gradually add sugar, beating well. Add eggs, peanut butter, vanilla and corn syrup. Beat well. Add oats, soda and salt, stirring well. Stir in remaining ingredients.
Rub ducks with garlic, salt and pepper. Place breast side down in roaster. Combine other ingredients except paprika; pour over ducks. Bake at 325° for 3 hours. When ducks are tender, turn breast side up and sprinkle with paprika. Bake until golden brown. Can be served with gravy. Add small amount of flour to drippings and cook until thickened, gradually add water to your desire. Makes 4 servings.
Combine crushed graham crackers with sugar and butter in 9-inch pie plate. Put into refrigerator for 45 minutes. Soften 1 quart vanilla ice cream. Fold in the peanut butter and Cool Whip. Spoon into crust and freeze about 4 to 5 hours.
Combine sugar, butter and Karo; boil slowly a few minutes. Add milk; cook to 238°. Remove from heat. Stir in vanilla. Pour over popped corn. Mix and serve.
Combine cheeses and garlic. Then add remaining ingredients except beer. Mix with wooden spoon adding beer, little at a time, to make a smooth paste. Store in covered crock in refrigerator.
Preheat oven to 375°. Beat eggs, sugar, salt, butter and syrup. Stir in nuts. Pour into unbaked pie shell. Bake 40 to 50 minutes or until filling is set.
Salt and pepper meat. Brown meat, onions and green pepper in small amount of oil in a large skillet; drain. In a large saucepan, pour in red kidney beans, chili mix, tomato sauce and 4 cans of water. Bring to a boil. Reduce heat and simmer.
Mix in order, adding brickle last, until creamy. Roll into small balls and cook at 350° for 10 to 15 minutes. Makes a lot!
Cook cauliflower. Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and red pepper sauce. Cook and stir over low heat until cheese is melted. Pour sauce over hot cauliflower.
Cream together. Add 2 cups Cool Whip. Mix with angel food cake and put in pan. Top with 4 or 6 Butterfinger candy bars, crushed.
Preheat oven to 350°. Pound steak and cut into serving pieces, dip into egg and roll in mixture of bread crumbs and parmesan cheese. In a large skillet brown meat in vegetable oil. Remove meat and place in baking dish; saute onion in skillet drippings. Stir in sugar, salt, pepper, tomato paste and water; boil for 5 minutes. Pour 2/3 of the sauce over steak; cover with mozzarella cheese. Cover with remaining sauce. Cover baking dish with foil; bake for 1 hour or until meat is tender.
Thaw the hash brown potatoes and blend in sour cream, cheese, onion, soup and melted margarine. Crush the roll of Ritz crackers and blend with 1/2 stick of melted margarine. Put on top of casserole and bake in 350° oven for 45 minutes.
Beat cheese until smooth. Gradually beat sugar. Blend in sour cream and vanilla. Fold whipped topping, blending thoroughly. Gently add fruit, folding carefully so as not to mash. Spoon into crust. Chill until set, about 4 hours.
In large saucepan, dissolve sugar and syrup in water. Without stirring cook to a firm ball stage (240 degrees on candy thermometer). Remove pan from heat. In a separate bowl, stiffly beat egg whites. Add sugar, syrup and vanilla. Continue beating until mixture will hold shape when dropped from a spoon. Stir in pecans. Drop mix by spoonfuls onto wax paper. Makes about 50.
For crust: Mix together butter, flour and pecans. Press in a 9 x 13-inch pan. Bake at 350° for 15 minutes or until light brown. Cool.
Combine caramels and 1/3 cup canned milk and melt. Mix cake mix, 1/3 cup milk and butter. Put half cake mix into cake pan and bake at 350° for 6 minutes. Remove from oven; add chocolate chips and cover with melted caramel. Add remaining cake mix and bake 15 to 18 minutes.
Spray an 8 or 9-inch square pan with nonstick cooking spray (2 to 3 short sprays). Spread on bottom and sides of pan with paper towel. Mix Jell-O and water in a 1 1/2 to 2-quart microwavable bowl. Microwave on High for approximately 1 1/2 minutes, stirring to dissolve completely. Add marshmallows; microwave about 1 minute, or until marshmallows are puffed and almost melted. Stir mixture slowly until marshmallows are completely melted and mixture is smooth (creamy layer will float to top). Pour into prepared pan; refrigerate 45 minutes, or until set. Loosen edges with knife for easy rolling. Starting at one edge, roll up tightly. With seam side down, cut into 1/2-inch slices. Use sharp knife dipped in hot water for easier cutting. Serve immediately, or refrigerate until ready to serve. Makes 10 to 12 pieces.
Reserve one cup cake mix for topping. Mix rest of cake mix, margarine and egg into a paste and pat into a 9 x 13-inch pan. Bake at 400° for 10 minutes.
Mix all ingredients well; pour into Bundt cake pan. Bake at 350° for 1 hour.
Combine shortening, butter, sugar, eggs and vanilla. Put in other ingredients. Drop by teaspoons. Bake in a 350° oven until done.
Mix milk and sugar. Stir in cocoa and oleo. Boil for 2 minutes. Add oatmeal and vanilla. Put on cookie sheet.
Cream together sugar and margarine. Add 4 eggs, one at a time, Hershey's syrup, flour, salt, vanilla and chopped walnuts. Bake at 350° for 18 to 20 minutes.
Saute the ground beef and onion until meat is browned. Add pizza sauce and salt and pepper to taste. Cool, then add cheese. Spread on halves of hamburger buns or English muffins. Cook under broiler until cheese is bubbly and edges of buns are toasted.
Line lasagna dish with ice cream sandwiches (cut to fit). Pour over ice cream sandwiches 1/3 cup Kahlua. Cover with 3/4 large container Cool Whip. Pour 1/3 cup Kahlua over that, then more Cool Whip. Shave chocolate and nuts over top. Cover with aluminum foil and freeze at least 8 to 12 hours before serving.
Mix all ingredients in one bowl. Bake in a 350° oven for 20 to 30 minutes. Makes 1 layer.
Place rice in bottom of baking dish. Add consomme, soup, seasoning and onion. Place chops on top of mixture. Top each chop with a slice of bell pepper. Bake at 400° for 1 hour, covered.
Mix margarine, sugar, egg and milk. Then add dry ingredients. Batter may look lumpy. Add berries. Bake at 400° for 20 to 25 minutes. Makes 10 to 12 muffins.
Layer country ham slices in roaster pan or 9 x 13-inch baking dish. Cover ham with 1/2 of a 2 liter bottle of Pepsi Cola. Cover with aluminum foil. Bake 1 hour at 350°. Cover ham again with Pepsi Cola. Cover with foil and bake another hour at 350°.
Cream butter, then add sugar gradually. Beat in eggs, pumpkin and vanilla, mixing to combine. Sift together flour, salt, baking powder, baking soda and spices. Blend in with pumpkin mixture. Add nuts and raisins. Pour into well-greased and floured loaf pans. Bake in preheated 350° oven for 40 to 45 minutes or until center springs back. Let cool before serving.
Cut up chicken, wash it and put in pot with lid. Add all ingredients and boil (medium heat) for 1 hour with lid on.
Boil the water and sugar. Mix the remaining ingredients with the water and sugar. Place in Tupperware container and freeze. Place scooper full in glass and add Squirt. Yum!
Soak the mushrooms in the water for 2 hours, then bring to boil and simmer for 30 minutes. Save the liquid; chop the mushrooms. Set aside. Wash the sauerkraut and squeeze gently; add mushrooms with the liquid and add the apples, tomatoes and spices. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon; simmer again for 1 hour longer. It is best when prepared a day ahead of serving.
Combine ingredients. Pour over chicken. Bake at 350° for 1 hour.
In heavy skillet heat margarine; add flour and stir until slightly brown. Add corn and stir well; add milk, salt and sugar. Boil about 10 minutes.
Brown beef, onion and garlic in 2 tablespoons oil. Cook spinach per directions. Drain and reserve liquid. Add water to make 1 cup liquid. Combine spinach liquid, spaghetti sauce, tomato sauce, tomato paste and salt. Then stir into meat mixture. Combine spinach, macaroni, cheese, bread crumbs, eggs and 1/4 cup salad oil. Spread spinach mixture in a 13 x 9 x 2-inch baking dish. Top with meat mixture. Bake at 350° for 30 minutes.
Saute ground beef and onion, until beef loses red color. Add chicken gumbo soup, mustard and ketchup. Salt to taste. Simmer for a few minutes until done.
Wash clams in cold water. Remove clams from shell and save the juice. Chop clams. Combine clams and juice with ingredients (except the arrowroot) in a saucepan. Bring to a boil, lower flame and simmer for 5 minutes. Remove from heat and add arrowroot. Spoon clam stuffing into empty shells. Place under broiler (500°) until golden brown (3 to 5 minutes). Sprinkle paprika on clams.
Place Market Day salmon steak on a lightly oiled pan; squeeze on lemon juice. Broil 4 to 5 inches from heat, allowing 8 minutes cooking time per inch of thickness or until salmon steak flakes easily when tested with a fork. Turn salmon steak over halfway through cooking time. Meanwhile, in a bowl combine butter and lemon peel; stir in mushrooms, parsley and almonds. Spread mixture evenly over salmon. Broil 1 to 2 minutes longer.
Combine butter, margarine, shortening and sugar; cream until light. Add eggs one at one time, beating well after each addition. Stir in vanilla and food coloring. Combine flour and salt; Add to creamed sugar alternately with milk; beat well. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Cool completely. Frost with Cream Cheese Frosting.
Cream together eggs, sugar, butter and lard. Add anise and cream. In separate bowl, add flour and baking powder. Slowly add cream mixture. Slowly add milk. Bake at 350° for 8 to 10 minutes. Cool and frost.
Sift together the flour, baking powder, salt and sugar. Stir shortening in. Add 3/4 cup of milk and mix until flour is dampened. Add eggs, vanilla and rest of milk. Bake at 375°. May put in layers or stem pan.
Mix all together. Bake at 350° for 1 1/2 hours.
In a large bowl, stir together oil, mayonnaise, lemon juice, curry powder, salt and garlic. Add shrimp, macaroni, tuna, celery, parsley and olives to mayonnaise mixture. Toss gently and coat, being careful not to tear macaroni. Cover and chill.
Blend strawberries until smooth. Add sugar and sour cream; blend 30 seconds. Add ice water; blend and enjoy.
Separate tuna into flakes. Put oil in saucepan. Add flour and blend. Add milk and cook until very thick, stirring constantly. Remove from heat. Add tuna and remaining ingredients; mix well. Form mixture into cutlets or patties. Refrigerate about 2 hours. Dip cutlets into slightly beaten egg and roll in cracker crumbs. Fry in hot oil until golden brown. Garnish with halved cherry tomatoes or tomato slices and lemon wedges. Serve with fish sauce, if desired.
Preheat oven to 400°. Put butter and water in saucepan and heat slowly until butter melts. Bring to a boil on high heat. Sift flour and salt together; drop into boiling water mixture. Beat vigorously until the paste is smooth and forms a ball of dough. Remove from heat and allow to cool slightly. Add the eggs a little at a time, beating well to give a smooth, shiny mixture. Drop by teaspoonfuls onto greased baking sheet. Cook in oven for approximately 25 to 30 minutes. Remove when golden and puffed; split and remove doughy center and return to the oven for 5 minutes to dry. When cool, fill with whipped cream, chocolate cream or Ricotta cream. (See recipes.) Sprinkle with powdered sugar. Makes approximately 3 dozen.
Cook figs and sugar over low heat until thick (about 1 hour). Add orange juice, raisins and pecans. Seal in sterilized jars.
Drain juice from pineapple. Add enough water to make 2 cups liquid. Bring liquid to a boil, add to Jell-O in large bowl. Chill until almost set.
In skillet, cook tortillas in hot oil one at a time for 15 seconds on each side (don't overcook). Place 2 tablespoons shredded cheese, 1 tablespoon chopped onion and 1 teaspoon chopped chilies on each tortilla and roll up. Put seam side down in 11 x 17 x 1-inch baking dish.
Chop all fruit. Put in glass jar. Cover, but do not seal or refrigerate. Place in dark cabinet for 2 weeks. Every 2 weeks, add 1 cup sugar and 1 cup fruit. This is good by itself or as a sauce.
Combine cereal and milk; let stand 5 minutes. Mix flour with sugar, baking powder and salt. Stir egg, shortening and bananas into cereal mixture. Add flour mixture. Stir just until all flour is moistened. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 55 minutes. Cool in pan 10 minutes. Remove from pan and finish cooling on rack. Wrap in foil and store overnight before slicing.
Let Cool Whip set at room temperature. Add orange jello and stir together. Add oranges and mix together. Add nuts if desired. This recipe can be used with your favorite jello and fruit.
Add water to orange juice and lemonade according to directions. Mix with other liquids. Serves 50 people.
In a large bowl, combine Dream Whip, 1 cup milk and vanilla. Beat until fluffy. Add 1 3/4 cup milk and Jell-O pudding mix at low speed until mixed good. Beat on high speed 2 minutes. Pour into two (9-inch) baked pie shells. Chill four hours.
Put all ingredients into a large mixing bowl. Mix thoroughly. Beat at high speed for 5 1/2 minutes. Pour into greased tube pan (I use a waxed paper lining on the bottom of the pan) and bake in pre-heated 325 degree oven for 1 hour and 20 minutes. Cool for about 10 minutes and then remove from pan onto a wire rack. You can use your favorite icing or dust with powdered sugar. Delicious!
Fry sausage until well done; drain well. Pat with paper towels to remove excess grease. Combine all ingredients and mix well. Mound on slices of cocktail rye and broil or bake 3 to 5 minutes.
Combine all ingredients, except 1 cup nuts, until smooth. Shape into a ball. Wrap in plastic film and refrigerate overnight. Coat with remaining nuts the next day.
Preheat oven to 350°. Grease an 8 x 4 x 3-inch loaf pan, then flour lightly. Cream 1/2 cup butter, salt and sugar until fluffy. Add eggs and mix in thoroughly. Alternate flour mixture with milk to 1/3 of the batter. Add chocolate and tablespoon of butter to remaining batter. Add vanilla. Pour white batter into loaf pan. Pour chocolate batter on top and with spatula lightly swirl the batter. Do not overmix. Bake for 40 minutes.
Heat oil in skillet; stir in pork 10 minutes. Add soy sauce and garlic. Cook about 5 minutes. Add pea pods and green onions. Stir-fry for 2 minutes. Stir in cornstarch blended with broth and heat about 10 minutes or until sauce is slightly thickened.
Mix ground beef and onions together. In large pot (Dutch oven), layer (alternating) beef, sliced potatoes and pot pie squares. Continue layering; add salt and pepper. Cover with water and cook over medium to medium-high heat for about 25 minutes or until the potatoes are cooked.
Break cauliflower and broccoli into bite size pieces. Combine green pepper and onions. Mix remaining ingredients and pour over vegetables. Let stand for an hour or overnight. The addition of red pimento peppers add a nice holiday touch.
Fry bacon. Drain off all but 2 tablespoons of fat. Fry chopped onion in hot fat until light brown. Add flour and blend, then add sugar, salt, vinegar, water, celery and parsley. Bring to a boil, stirring constantly. Pour dressing over the diced potatoes. Sprinkle with pepper.
In a bowl, cream sugars, butter, and shortening. Add oatmeal and stir well. Sift together flour, baking powder, cinnamon, and salt. Add to other mixture and stir. Press half of this mixture into a 11 1/2 X 7 1/2 X 2 inch pan. Pour pie filling on top. Cover with rest of mixture. Bake at 350 for 30 minutes. Serve topped with ice cream.
Mix the first 9 ingredients and put in a casserole. Cover with the topping. Bake at 350° for 45 minutes.
Brew chai green tea in boiling water; steep for 3 to 5 minutes. Remove tea bag. Place all the fruit in a blender and pour in the hot tea. Blend until smooth. The tea gives a great taste to the fruit smoothie.
Peel apples and cut into bite size pieces. Place in 2-quart Pyrex bowl. Add water, lemon juice and sugar. Cook on High for 20 minutes. Stir well. Cook 20 minutes more. Apples will be transparent. Makes about 2 quarts.
Measure flour, sugar, baking powder and salt into a bowl. Stir in remaining ingredients. Beat with rotary beater until smooth. For each crepe, lightly butter 8-inch skillet. Heat over medium heat until butter is bubbly. Pour 1/4 cup of the batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side. If desired, while warm spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly on crepes. Roll up. Sprinkle with sugar. Makes 12 crepes.
In a medium saucepan, whisk milk, garlic, cornstarch and cream cheese. Bring to boil, whisk constantly. Reduce heat; simmer 2 minutes or until thick. Remove from heat. Stir in Parmesan and Molly McButter. Pour over noodles. Salt and pepper. Serves 4.
Brown beef, onion and green pepper. Cook spaghetti until done. Mix ingredients together with 1 (8 ounce) cheese. Top with other (8 ounce) cheese. Bake at 350° for 30 to 35 minutes.
Combine the first 4 ingredients in a blender jar. Process on slow speed the chopped onion, sugar and celery seed. Continue to process until sugar is dissolved or until well mixed. Serve over tossed salads or cabbage salad.
Cream butter and brown and white sugars. Add eggs and beat. Add the combined flour, soda, salt and vanilla, mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 10 to 12 minutes at 325°.
Grease cake pan with 1 stick of butter. Add 1/2 cup milk to cake mix. Mix peaches, sugar and cinnamon together. Pour over cake mix. Bake about 45 minutes at 350°.
Drain apricots for 1 hour. Add sugar and let stand overnight. Arrange apricots in bottom of a baking dish. Crumble Ritz crackers and mix with melted butter. Spread over apricots. Bake 30 to 40 minutes at 350°.
The ingredients for this recipe are found in the Bible verses King James Version. Look up the passages to find the ingredients. (Read carefully.) Then bake the cake.
Toast pecans in melted butter in skillet over medium heat until golden brown. Mix sugar, pudding, canned milk, vanilla and salt. Add toasted pecans and butter. Pour into freezer container. Fill to line and freeze. No cholesterol.
Mix yeast and warm water. Add buttermilk, soda, sugar, cooking oil and flour. Mix well. Store in a covered container in refrigerator for up to 6 weeks. Dough is very "sticky." Drop by spoonful onto greased baking pan. Bake in preheated 350° to 375° oven until golden brown (about 12 to 15 minutes). These biscuits freeze well, also.
In a large bowl, mix the flour, white sugar, baking soda, cinnamon and salt. Stir in grated carrots, raisins, walnuts, coconut and pineapple or apple. In a small bowl, heat the eggs, vegetable oil and vanilla. Stir into flour mixture until batter is just combined. Spoon into muffin tin, filling to the top. Bake at 350° for 20 minutes.
Mix together in order listed. Blend in blender until oil disappears. (If you like the taste of onion, you can add one medium size onion,	finely	grated.) Once this dressing is thoroughly mixed, it will never separate and you can store it in the refrigerator for months. (I always use the onion whether for fruit or not.) Good for fruit or vegetable salad.
Mix ingredients. Pack into pepper half. Place peppers in 12 x 8-inch baking dish. Top meat with 2 teaspoons catsup for each serving. Bake at 350° for 30 to 35 minutes or bake as meat loaf.
Place tortilla chips on a cookie sheet. Spread refried beans that have been mixed with can of Ro-Tel. Place in a 350° oven for 10 to 15 minutes. Remove and add cheese, jalapenos, shredded tomatoes and lettuce. Top with sour cream.
Combine all ingredients. Bake without stirring in a 2-quart casserole dish with a tight fitting cover for 45 minutes in 350° oven. Remove cover and toss as seasoning stays on top. Serve hot.
Mix flour, yeast, sugar and salt in large bowl. Add water and beat until smooth. Cover with towel and set in warm (80° to 85°) place (kitchen or other warm room in summer; in oven with oven light on in winter).	Stir 2 to 3 times a day for 3 days until starter is	bubbly	and produces a yeasty aroma.
Cut each biscuit into 4 pieces using scissors. In large bowl, combine first 3 ingredients. Seal bowl with lid and shake until biscuits are well coated. Grease a Bundt pan and layer biscuits and pecans. Bring the next 4 ingredients to a boil. Pour over biscuits and pecans. Bake for 45 minutes. Immediately turn out of pan and serve hot.
Use pizza dough from former recipe. Place dough in pizza pan. Top pizza with 2 cans flat fillets of anchovies, spreading each anchovie across top of dough. Also top the pizza with the anchovie oil that's in the cans. Spread oil with your fingers. Add Parmesan cheese (sprinkle atop pizza), also oregano.
Melt in double boiler the cheese and margarine. Mix in separate bowl the cocoa and sugar. Combine with cheese mixture and add vanilla and nuts. Pour in pan and cool.
Mix all ingredients together. It may sit overnight. Add 1 head lettuce just before serving, if desired.
Cook chicken breasts and cut up into pieces in an oblong pan. Mix soups together with 3/4 can of water. Pour over cut up chicken. Put on layer of Cheddar cheese. Make up Stove Top dressing per instructions on box, then put this on top of cheese and bake at 350° for 30 to 40 minutes.
Combine and mix well first 6 ingredients. Shape into a ball. Combine and blend together last 3 ingredients. Spread over ball. Garnish with olives or nuts.
Crush wafers. Grind nuts and coconut. Slice orange candy into small pieces. Mix all together. Add condensed milk. Press into square pan or cake plate. Let set 3 to 4 hours. Ready to eat.
Saute onions, bell pepper, celery and margarine. Add crab meat and season with garlic powder, salt and red pepper. Pull off stems of mushrooms and stuff mushrooms and baste with sauce.
Mix cream cheese and powdered sugar. Divide filling between two crusts. Sprinkle a layer of pecans or walnuts. Next, layer bananas and strawberries. Divide Cool Whip and spread evenly over the two pies. Top with another layer of nuts. Keep cool.
Layer sliced navel oranges, pineapple tidbits (drained) and fresh grated coconut. Sprinkle top with 1/2 cup sugar. Repeat layers, topping again with 1/2 cup sugar. Store covered in refrigerator. Serve with whipped cream.